No one will ever be able to truthfully use the adjectives of “Original”, “Classic” or “Traditional” with their recipe for Chicken Divan because the chef that created it took his recipe to the grave. The dish’s origins are vague; some say it came from the 1930s; others say the ’40s and it may well have.
There are no boundaries to the imagination of ingredients that might be used to stuff a baked potato, but generally, we seem locked into butter, sour cream, cheddar cheese, bacon and chives. Not that there is anything wrong with that, because those are the condiments generally provided in a steakhouse when the titular entree
Don’t confuse Salisbury Steak with Swiss Steak. A lot of people do, which is understandable since both are beef entrees that have been simmered in a sauce and are perfectly accompanied by mashed potatoes, rice or noodles. Both gained popularity in the 1950s and ’60s with the advent of frozen TV dinners and were
As with a low-carb version of a Bacon Chicken Chowder I posted earlier this year, the recipe presented herein meets the culinary definition of a chowder in that it consists of vegetables and protein in a creamy broth thickened with a roux (actually in this case, a slurry). However, this is a far more traditional
The more common version of this recipe is called Spaghetti Pie. But spaghetti is not what I had on hand for this occasion when I needed to use up an over-production of Angel Hair pasta I made several days before. I had some jarred Italian sauce left, so I improvised to make a pie out
Anxious for some genuine, home-cooked comfort food after a grueling two weeks relocating our household from one state to another, and totally sick of DoorDash, I went about my new kitchen to create a dinner rice casserole. Few things are as comforting to me as hamburger, cheese and white rice, and borrowing a few recipe
I may have one other recipe adapted from the so-called celebrity chef, Giada de Laurentiis, which says something about either how little I watched her show or how little I think of her cooking. In fact, I wasn’t inspired by her recipe so much as I stumbled upon it while searching online for any recipe
This is a re-posting of a recipe I published originally in July of 2010. But I’ve made modifications to it and completely altered the cooking method from stove top to an oven-braised process. Sugar Busters was one of the low-carb diet fads of the late 1990s. The original book was written and published in 1998
In the strictest interpretation of culinary terms, a chowder is a classification of soup that contains large chunks of protein and vegetables in a cream-based broth. In the northeast, hearty seafood and clam chowders with diced potatoes are common. In the southwest, chowders are made with choirzo, chicken and very often, corn instead of potatoes.
In 2012, I posted a recipe for Paillard of Sirloin Milanese served with a tomato relish, found here. Although I didn’t write it into the title, it was also low carb and substituted soy flour for wheat flour that would be found in the original Italian recipe – which would be made with veal, not
You would think that a recipe for Chili Fritos Pie would be pretty simple: chili and Fritos, of course – then, cheese would certainly be implied. But like everything else in the blogosphere of food preparation and posted recipes, it gets as complicated as the often disputed origins of the recipe itself. New Mexicans will
This is a 2021 update to a recipe first posted in 2009 on almost the same date in April. As I am critical of food bloggers these days unduly complicating recipes to make more work for less value, I must take the same criticism that this was one recipe in which I had done exactly