Green Chile Chicken Enchiladas or Enchiladas de Pollo en Salsa Verde, as they are known in Mexico, is one of my favorite Mexican dishes. These tasty treats are made with flour tortillas, shredded chicken, a green chili sauce, and a blend of Mexican cheese.
Enchiladas can be made in more ways than you can shake a stick at. They can be made with corn or flour tortillas, with red or green sauce, and with pork, beef, chicken, fish, and seafood fillings. My personal favorite is the Green Chilli Chicken Enchilada wrapped in a flour tortilla.
How to Store Enchiladas
Let the enchiladas cool to room temperature before storing. Place in an airtight container and your enchiladas will keep up to 2 days in the refrigerator. You can freeze enchiladas for up to 3 months, and place them in an airtight container to prevent freezer burn.
Green Chile Chicken Enchilada Dinner
History of the Enchilada
As early as the preclassical period (c.2000-250 BC), the Maya of the Yucatán Peninsula is known to have dipped corn tortillas in pumpkin seeds, rolled them around a chopped, hard-boiled egg, and then covered them in a rich tomato sauce.
The Aztecs were the first to develop the first ‘true’ enchilada. As its Nahuatl name, chīllapīzzali (literally ‘chili-flute’), suggests, its most distinctive ingredient was the chili pepper. This was ground up to produce a spicy paste, into which tortillas were dipped, then filled with beans, squash, fish, game, or eggs.
The City of Cancún, Mexico
Cancún is a city in southeast Mexico on the northeast coast of the Yucatán Peninsula in the Mexican state of Quintana Roo. It is a significant tourist destination in Mexico and the seat of the municipality of Benito Juárez. Cancún lies next to the Caribbean Sea and is one of Mexico’s easternmost points.
The City of Cancún, Mexico
A Brief History of Cancún
In the years after the Conquest, much of the Maya population died or left as a result of disease, warfare, piracy, and famines, leaving only small settlements on Isla Mujeres and Cozumel Island.
When the development of the area as a resort was started on January 23, 1970, Isla Cancún had only three residents, all caretakers of the coconut plantation of Don José de Jesús Lima Gutiérrez, who lived on Isla Mujeres. Some 117 people lived in nearby Puerto Juárez, a fishing village, and military base.
Tourism in Cancún
Cancún is best known for its beaches, numerous resorts, and nightlife. It’s composed of 2 distinct areas: the more traditional downtown area, El Centro, and Zona Hotelera, a long, beachfront strip of high-rise hotels, nightclubs, shops, and restaurants. Cancun is also a famed destination for students during universities’ spring break period.
Mexican Cuisine
Mexican Cuisines earliest roots lie in Mesoamerican cuisine. Its ingredients and methods begin with the first agricultural communities such as the Maya who domesticated maize, created the standard process of maize nixtamalization, and established their foodways (Maya cuisine).
– Featured Restaraunt –
Restaurante Mextreme Boulevard Kukulcan km. 9.5, Punta Cancun, Zona Hotelera, 77500 Cancún, Q.R., Mexico
Restaurante Mextreme
The restaurant Mextreme is a lively restaurant/bar in a colorful setting offering traditional Mexican dishes & dining on a terrace.
How to Make This Green Chile Chicken Enchilada Recipe
For this recipe, we have included instructions for cooking chicken breast to shred. However, you can use leftover chicken or rosery chicken if you like.
Ingredients Needed to Make This Green Chile Chicken Enchilada Recipe
Ingredients Needed to Make This Green Chile Chicken Enchilada Recipe
How to Cook the Green Chile Chicken Enchilada Recipe
Time needed: 40 minutes
Cooking Directions for Green Chile Chicken Enchilada Recipe
Preheat the Oven
Preheat the oven to 350°F.
Heat the Skillet
On medium-high heat a large skillet with oil.
Dry the Chicken
Pat dry the chicken breasts with paper towels and drizzle enough oil to coat each chicken breast.
Cook the Chicken
Add the chicken breasts to the hot skillet and cook covered for 5 to 7 minutes without moving them around.
Flip the Chicken
Flip the chicken over, add 1 tablespoon of butter, swirl the butter around and continue to cook the chicken for 7 more minutes, or until internal temperature reaches 165°F. Cooking time will always depend on the thickness of the chicken breasts.
Remove and Cool
Remove chicken breasts from the skillet and keep them covered for 5 more minutes before shredding.
Shredd and Mix
Build the Enchiladas In a small bowl, combine the shredded chicken, 1 cup of cheese, green chiles, salt, and pepper.
Heat the Sauce
In a small skillet, bring enchilada sauce to boil then remove from the heat.
Dip the Tortillas
Dip each tortilla into the heated sauce for a few seconds to coat.
Fill the Tortillas
Spoon ⅓ cup of chicken mixture and 2 tablespoons sour cream down the center for each tortilla. (You can place the sour cream in a sandwich bag and cut the bottom tip and squirt it down the center)
Roll the Tortillas
Roll the tortilla and place seam-side down in a baking dish.
Cover in Sauce
Repeat until all the tortillas are filled. Pour the remaining enchilada sauce over top and sprinkle with the remaining cheese.
Bake the Enchiladas
Bake the enchiladas for 20 minutes at 350°F.
Remove and Serve
Remove from oven, let cool for 5 minutes before serving.
These Green Chile Chicken Enchiladas are made with tortillas that are stuffed with chicken, cheese, green chile enchilada sauce, sour cream, and green chilies.
Pat dry the chicken breasts with paper towels and drizzle enough oil to coat each chicken breast.
2 chicken breasts
Add the chicken breasts to the hot skillet and cook covered for 5 to 7 minutes without moving them around.
Flip the chicken over, add 1 tablespoon of butter, swirl the butter around and continue to cook the chicken for 7 more minutes, or until internal temperature reaches 165°F. Cooking time will always depend on the thickness of the chicken breasts.
2 tbsp unsalted butter
Remove chicken breasts from the skillet and keep them covered for 5 more minutes before shredding.
Build the Enchiladas
In a small bowl, combine the shredded chicken, 1 cup cheese, green chiles, salt, and pepper.
2 cups Mexican blend cheese, 4.5 oz green chilies, 1 cup sour cream, 1 tsp salt, 1 tsp black pepper
In a small skillet, bring enchilada sauce to boil then remove from the heat.
19 oz green chile enchilada sauce
Dip each tortilla into the heated sauce for a few seconds to coat.
8 flour tortillas
Spoon ⅓ cup of chicken mixture and 2 tablespoons sour cream down the center for each tortilla. (You can place the sour cream in a sandwich bag and cut the bottom tip and squirt it down the center)
Roll the tortilla and place seam-side down in a baking dish.
Repeat until all the tortillas are filled. Pour the remaining enchilada sauce over top and sprinkle with the remaining cheese.
Bake the enchiladas for 20 minutes at 350°F.
Remove from oven, let cool for 5 minutes before serving.
Notes
How to Save Leftovers
Cool enchiladas to room temperature before storing.
Place in an airtight container to store for up to 2 days in the refrigerator.
Other Recipes That Go Well With Green Chile Chicken Enchiladas
Easy Refried Beans Recipe
Frijoles Refritos or Refried Beans are a tasty side dish to almost any meal. It can be served with tacos, burritos, enchiladas, chimichangas, or almost anything.
Mexican Yellow Rice makes a great side and has a big punch of flavor. Cooked with carrots and sweetpeas and spiced with turmeric, paprika, chili powder, red pepper flakes, and cilantro.
By Taste The World Cookbook – Copyright 2022 All rights reserved.
By Restaurante Mextreme – By https://www.facebook.com/MextremeCancun
By Microstar – File:Cancun Strand Luftbild (22143397586).jpg, por Dronepicr (CC-BY-2.0)File:Boulevard Kukulcan, Zona Hotelera, Cancún, Mexico – panoramio (34).jpg, por Panoramio upload bot (CC-BY-3.0)File:Gone to Lunch. – panoramio.jpg, por Panoramio upload bot (CC-BY-3.0)File:Yamiluum1.JPG, por Feliks~commonswiki (CC-BY-SA-3.0-migrated)File:El Rey Zona Arqueologica, Cancun, Mexico RFDZ1265.jpg, por Xe3osc (CC-BY-SA-3.0)File:Cancun Luftbild (22143391876).jpg, por Dronepicr (CC-BY-2.0)File:Cancún, Playa Caracol – panoramio.jpg, por Panoramio upload bot (CC-BY-3.0)File:Ferry Port in Cancun.jpg, por Nv8200pa (CC-BY-SA-4.0), CC BY-SA 4.0, https://commons.wikimedia.org/w/index.php?curid=61626705
Refried Beans or Frijoles Refritos, as it is known in Mexico, were invented in Northern Mexico about 100 years ago. Refried beans are almost a mandatory side dish for most Mexican meals. This side dish is fast and easy to make and tastes better than the premade canned refried beans you buy in the store.
Frijoles Refritos are made by mashing cooked beans, most commonly pinto beans then followed in popularity by black turtle beans. Chili powder, cumin, chopped sweet bell, jalapeño peppers, and citrus juice are typically added as enhancements.
Frijoles Refritos
How to Store Refried Beans
To store leftover refried beans, allow them to cool to room temperature. Place beans into an airtight container or a storage bag that seals properly and store in the refrigerator for up to 5 days.
To freeze refried beans allow them to fully cool before attempting to freeze them. Separate refried beans into usable portions and place them into airtight containers or heavy-duty freezer bags. Label, date, and seal all packaging. You can freeze refried beans for up to 12 months.
History of Frijoles Refritos
Although nobody knows who invented this delicious way of making beans, it is believed that Frijoles Refritos were first made in Northern Mexico about 100 years ago. The translation of Frijoles Refritos to English is incorrect as the word Frijoles translates to Beans and the word Refritos translates to Well-Fried, so the real name in English is Well-Fried Beans.
The Metropolitan City of Monterrey, Mexico
Monterrey is the capital city of the northeastern Mexican state of Nuevo León. It has a sprawling business and industrial center and is fringed by mountains. The city sprawls over the semiarid floodplain of the Santa Catarina River, which spills eastward from the flanks of the Sierra Madre Oriental.
The City of Monterrey, Mexico
Monterrey is one of the most livable cities in Mexico. The metropolis has an estimated population of 5,341,171 and the city itself has a population of 1,142,194.
A Brief History of Monterrey
Monterrey was founded by the Spanish in 1596, it grew slowly until 1882 when Monterrey was linked by rail with Laredo, Texas. By 1900 thousands of workers were producing iron, brass, steel, wagons, woolen textiles, beer, and flour in Monterrey.
Tourism in Monterrey
The city is overlooked by the Palacio del Obispado, a storied Baroque palace with a regional museum. In the downtown of Monterrey lies the Macroplaza, a vast green area of connected squares and home to the striking Museo de Arte Contemporáneo and the Faro de Comercio tower, which beams green lasers into the sky at night.
Mexican Cuisine
Since the pre-Columbian era, corn, squash, chile peppers, and beans have formed the base of the Mexican diet. In the 15th century, Spanish settlers introduced new culinary techniques to Mexico, along with new ingredients like wheat, onions, rice, cheese, chicken, pork, and beef. Throughout the country, European traditions began to fuse with indigenous recipes. The result was a new and wholly original cuisine.
– Featured Restaraunt –
Los Frijoles Merendero & Cantina C. Albino Espinosa 239-Oriente, Centro, 64000 Monterrey, N.L., Mexico Telephone: +52 81 8344 6879
Los Frijoles Merendero & CantinaLos Frijoles Merendero & Cantina
Filled tortillas, grilled meat & live music at a cheery cantina with classic cars in a small museum.
For this recipe, we used pinto beans and seasoned them with onions, garlic, chili powder, cumin, cilantro, and lime juice. When the beans were fully cooked we mashed about half the beans and served with some melted cheese on top.
In a saucepan over medium heat, warm the olive oil until shimmering. Add the onions and salt. Cook, stirring occasionally, until the onions have softened and are turning translucent, about 5 to 8 minutes.
Cook the Beans
Add the garlic, chili powder, and cumin and continue to cook, stirring constantly, until fragrant, about 30 seconds. Pour in the beans and water. Stir, cover, and cook for an additional 5 minutes.
Mash the Beans
Reduce the heat to low and remove the lid. Use a potato masher or the back of a fork to mash up half of the beans, until you reach your desired consistency. Continue to cook the beans, uncovered, stirring often, for 3 more minutes.
Garnish and Serve
Remove from the heat and stir in the cilantro and lime juice. Taste, and add more salt and lime juice if necessary. If the beans seem dry, add a very small splash of water and stir to combine. Cover until you’re ready to serve.
Frijoles Refritos or Refried Beans are a tasty side dish to almost any meal. It can be served with tacos, burritos, enchiladas, chimichangas, or almost anything.
In a saucepan over medium heat, warm the olive oil until shimmering. Add the onions and salt. Cook, stirring occasionally, until the onions have softened and are turning translucent, about 5 to 8 minutes.
1 tbsp olive oil, ½ cup yellow onion, ¼ tsp salt
Add the garlic, chili powder, and cumin and continue to cook, stirring constantly, until fragrant, about 30 seconds. Pour in the beans and water. Stir, cover, and cook for an additional 5 minutes.
2 cloves garlic, ½ tsp chili powder, ¼ tsp ground cumin, 3 cups pinto beans, ½ cup water
Reduce the heat to low and remove the lid. Use a potato masher or the back of a fork to mash up half of the beans, until you reach your desired consistency. Continue to cook the beans, uncovered, stirring often, for 3 more minutes.
Remove from the heat and stir in the cilantro and lime juice. Taste, and add more salt and lime juice if necessary. If the beans seem dry, add a very small splash of water and stir to combine. Cover until you’re ready to serve.
These Green Chile Chicken Enchiladas are made with tortillas that are stuffed with chicken, cheese, green chile enchilada sauce, sour cream, and green chilies.
Mexican Yellow Rice makes a great side and has a big punch of flavor. Cooked with carrots and sweetpeas and spiced with turmeric, paprika, chili powder, red pepper flakes, and cilantro.
By Taste The World Cookbook – Copyright 2022 All rights reserved.
By Los Frijoles Merendero & Cantina – By https://www.facebook.com/losfrijolesmonterrey/
By Microstar – File:Panoramica plaza de armas Durango.jpg, por Sozi (CC-BY-2.0)File:Catedral Basílica Menor de La Purísima.JPG, por Fernandocasas (CC-BY-SA-3.0)File:A lo alto, Quinta del Aguacate.JPG, por MohamedPulido (CC-BY-SA-3.0)File:ES la salvacion.JPG, por Lalomen96 (CC-BY-SA-3.0)File:Palacio Municipal Durango.JPG, por MohamedPulido (CC-BY-SA-3.0)File:Torre del Templo de San Agustín.JPG, por MohamedPulido (CC-BY-SA-3.0)File:AnalcoDurango013.jpg, por Thelmadatter (CC-BY-SA-4.0), CC BY-SA 4.0, https://commons.wikimedia.org/w/index.php?curid=74730877
Mexican Yellow Rice, also known as Spanish Rice or Red Rice (Spanish: Arroz Rojo), is a Mexican side dish or an ingredient in other dishes. It’s made with white rice, tomatoes, garlic, carrots, sweetpeas, and a few spices. The name Spanish Rice is only used in the United States and did not originate in Spain.
Venture into the realm of Mexican Yellow Rice, a dish celebrated both as a delightful side and as a key ingredient in numerous Mexican recipes. Known variably as Spanish Rice or Arroz Rojo, this dish exhibits the culinary flexibility and flavor complexity inherent to Mexican cuisine. Its components, including white rice, tomatoes, garlic, carrots, sweet peas, and a medley of spices, combine to create a gastronomic masterpiece.
Interestingly, the term “Spanish Rice” is a moniker predominantly used within the United States. While it might suggest a connection to Spain, the origins of this name lie elsewhere. This term has been widely adopted across the U.S. due to its ease of recognition, despite the dish’s roots being firmly planted in Mexican culinary traditions.
The process of creating Mexican Yellow Rice involves more than just mixing ingredients. It’s about understanding and respecting each component, appreciating the unique flavors and textures that each brings to the table. The resulting dish, whether served alone or as part of a larger meal, represents a piece of Mexico’s rich culinary tapestry. From its vibrant color to its robust flavor profile, Mexican Yellow Rice truly stands as a testament to the country’s diverse and delicious cuisine.
Embracing Variety: Different Ways to Prepare Spanish Rice
Spanish Rice, a versatile and wholesome one-pot meal, offers a variety of preparation methods. You have the flexibility to choose between cooking it in a Dutch Oven, as traditionally done, or using a Pressure Cooker, Crockpot, or Rice Steamer. This gives you the opportunity to adapt the cooking process according to your available tools and personal preferences.
Enchiladas with Mexican Yellow Rice and Refried Beans
When using a crockpot or rice steamer, there’s an extra step that can elevate your dish. Consider browning your rice and sautéing your carrots and garlic in a separate pan before transferring them into the crockpot or steamer. This pre-cooking process enriches the flavor profile of your Spanish Rice. Yet, if you’re using a Dutch Oven or most modern pressure cookers, you can seamlessly perform the browning and sautéing stages in the same pot, thereby preserving the released flavors and simplifying the process.
Spanish Rice truly shines with its adaptability, welcoming the inclusion of various other vegetables like corn, peas, and onions. Usually, you’ll find it served alongside refried beans, adding a layer of complementary texture and flavor. Moreover, it makes a hearty accompaniment to many Mexican main dishes, including carne asada, picadillo, tacos, and many more, further demonstrating its integral role in Mexican cuisine.
Safeguarding the Freshness: Best Practices for Storing Red Rice
Begin the storage process of your leftover Red Rice by transferring it into an airtight container or Ziploc bag. Taking care to limit the rice’s exposure to air is crucial to preserve its freshness. Once safely enclosed, place the container or bag in the refrigerator. Properly stored, your Red Rice can maintain its quality for up to five days, ensuring you can continue to enjoy this delightful dish throughout the week.
If you have a larger quantity of leftover Red Rice or you wish to preserve it for a longer duration, consider freezing as an effective option. Transfer your leftover Mexican Yellow Rice into freezer-friendly containers or bags and place them in the freezer. This method extends the life of your rice, allowing you to store it for up to six months without compromising its taste and texture.
When it’s time to reheat your stored Red Rice, either the microwave or stovetop serves as a viable method. To prevent your rice from drying out during the reheating process, incorporate a handy trick. Simply add 1-2 teaspoons of water into the rice before heating it up. This little addition of moisture will ensure your Red Rice retains its original texture and deliciousness, making it just as enjoyable as when freshly cooked.
Tracing Back the Roots: The Intriguing History of Arroz Rojo
Interestingly, rice, a staple ingredient in Mexican cuisine, is not a native crop to Mexico. This grain made its way into the region during the Age of Discovery, a historical period characterized by extensive overseas exploration. During this era, Spanish explorers and traders traveled far and wide, bringing back a wealth of goods, foods, and cultural influences to their home countries, including the novel grain of rice to the Americas.
On the other hand, one of the critical components of Arroz Rojo, the tomato, finds its roots deep within Mexican soil. Mexico prides itself as the birthplace of the tomato, making it an integral part of the country’s culinary landscape. Consequently, the arrival of rice to Mexico sparked a unique culinary innovation.
With the arrival of rice and the presence of native tomatoes, Mexico found itself at the forefront of creating a unique, mouth-watering tomato-flavored rice dish. Thus, Arroz Rojo, or Red Rice, was born, perfectly embodying the fusion of foreign influence and local ingredients. Today, this delightful dish continues to hold a cherished place in Mexican cuisine, reminding us of a flavorful legacy traced back to the Age of Discovery.
Delving into Durango: A Spotlight on Mexico’s Historic City
Victoria de Durango stands as the official name of this Mexican city, yet it frequently goes by simpler monikers: the City of Durango or Durango City. Nestled in Mexico, Durango carries the distinction of being the capital city of its namesake state. Its importance stretches far beyond just political and administrative roles, as Durango represents a vital hub of culture, history, and architecture.
Durango, Mexico
An essential element that distinguishes Durango is its historic center. This core part of the city is a reflection of a rich past, encapsulated in the form of stunning colonial architecture. Walking through Durango’s center, one can appreciate the physical remnants of times gone by, beautifully preserved in stone and mortar.
Moreover, the city is renowned for its significant buildings reflecting the Mexican baroque style. This architectural aesthetic, characterized by its grandeur and intricate detailing, lends an air of charm and sophistication to the city. Durango’s baroque structures, along with its colonial ones, weave together to form a unique architectural tapestry that continues to captivate residents and visitors alike.
Durango Uncovered: A Journey through the City’s Rich History
Long before Durango became the city we know today, the area served as a significant cultural corridor. Dating back to the pre-historic period, it acted as a conduit facilitating the exchange of influences between the north and south, specifically between the Aridoamerican and Mesoamerican peoples. Around 2,000 years ago, the Nahoa people, a nomadic tribe from the north, are believed to have first settled in the area, marking the start of Durango’s long history.
The formation of the modern city of Durango traces its roots back to July 8, 1563. Francisco de Ibarra, an explorer and silver miner, established a small mining town, marking the birth of Durango. Throughout the 18th century, the city experienced a period of significant prosperity and influence, primarily due to mining operations in the nearby Sierra Madre Occidental. This economic boom led to the construction of numerous grand colonial-era buildings within the city center, structures that continue to grace the cityscape to this day.
In a testament to its rich historical and cultural heritage, Durango was recognized as a World Heritage site in 2010. The city forms a part of the Camino Real de Tierra Adentro, a historic trade route that played a crucial role in the cultural and commercial exchange between the Spanish and Mesoamerican civilizations. This recognition reaffirms Durango’s place in the annals of history, not just as a mining town, but as a vibrant crossroads of cultures and eras.
Exploring Durango: The Allure of Tourism in Mexico’s Historic City
Durango, a state known for its rich biodiversity and stunning landscapes, offers a spectacular array of experiences for visitors. With mountains, rivers, lakes, forests, and desert areas, Durango is a haven for nature lovers and adventurers alike. Over the years, these striking natural features have not only attracted tourists but also caught the eye of Hollywood movie producers. As a result, many films have chosen this diverse landscape as their backdrop, bringing a touch of cinematic glamour to the state.
Accommodation options in Durango are just as diverse as its landscapes. Ranging from historic boutique hotels that echo the grandeur of the past, to rural cabins nestled within the forests offering breathtaking views over rivers and valleys, Durango caters to every type of traveler. These unique lodging experiences allow visitors to immerse themselves in the local scenery and enjoy a tranquil retreat away from the hustle and bustle of city life.
Besides its natural beauty and accommodation options, Durango is also recognized for its vibrant traditional fairs and festivals. The locals, known for their friendly and accommodating demeanor, eagerly participate in these cultural events, infusing them with color and vivacity. One of the standout celebrations is the Durango National Fair held in July, commemorating the founding of the capital city, Victoria de Durango. This annual event serves as a rich cultural immersion for tourists, adding another dimension to the Durango experience.
A Taste of Durango: Delving into the Region’s Signature Cuisine
The culinary identity of Durango, like its history, is a blend of various cultural influences. Interestingly, the region’s cuisine saw a significant transformation with the arrival of the Spanish conquerors. Along with establishing Durango and commencing the conquest of the northern territory, these explorers also introduced new food staples. Rice, a variety of vegetables, and the first herds of animals were all brought to Durango by these settlers, leaving an indelible mark on the local culinary landscape.
Among the numerous dishes that constitute Durango’s gastronomic repertoire, the “Yellow Rice” stands out. This particular dish is renowned throughout the region and beyond, particularly for its unique flavor profile. It has been adapted and reimagined over time but has always remained a local favorite.
The popularity of the “Yellow Rice” underscores Durango’s culinary tradition. This dish, along with others, reflects the region’s history of cultural exchange and adaptation. Indeed, each bite into a dish from Durango’s cuisine is not just a gastronomic delight, but also a taste of the region’s rich and varied past.
El Esquilón offers a variety of flavors, aromas, and colors of their ancestral roots. The restaurant’s emblem is a replica of the Esquilón de San José, better known as the Bell of Dolores, rung by the priest Miguel Hidalgo to call for the struggle of Independence.
Mastering Mexican Yellow Rice: A Simple and Tasty Recipe
Creating this Mexican Yellow Rice recipe is a straightforward process that guarantees delightful results. First, in a Dutch Oven, you initiate the process by browning the rice and sautéing bell peppers and garlic. The warmth and flavors unleashed in this step form the base of this scrumptious dish.
Next, you add the fresh tomatoes and a blend of spices into the mix. After 20 minutes of cooking, the ingredients meld together to produce a dish that is not only easy and quick to make but also incredibly delicious. This Mexican Yellow Rice recipe, with its simplicity and burst of flavors, certainly encapsulates the charm of Durango’s beloved cuisine.
Gathering Your Essentials for Spanish Rice
Welcome to your culinary adventure of crafting Spanish Rice. With the right essentials at hand, we’re set to create a dish that exudes vibrant flavors and traditions. Having your ingredients prepared and within reach makes the cooking process smoother and more enjoyable. So, gather your cooking tools, clear your kitchen counter, and prepare your senses for an exciting journey into the heart of Spanish cooking.
Mexican Yellow Rice makes a great side and has a big punch of flavor. Cooked with carrots and sweetpeas and spiced with turmeric, paprika, chili powder, red pepper flakes, and cilantro.
Complementary Dishes: Enhance Your Mexican Yellow Rice Experience
As we explore the rich and vibrant world of Mexican cuisine, it’s worth noting that the beauty of Mexican Yellow Rice lies not only in its unique taste but also in its versatility. This dish pairs wonderfully with a variety of recipes that further elevate your culinary experience. The following suggestions are a blend of traditional favorites and innovative combinations that beautifully complement the Mexican Yellow Rice.
Green Chile Chicken Enchiladas Recipe
These Green Chile Chicken Enchiladas are made with tortillas that are stuffed with chicken, cheese, green chile enchilada sauce, sour cream, and green chilies.
Frijoles Refritos or Refried Beans are a tasty side dish to almost any meal. It can be served with tacos, burritos, enchiladas, chimichangas, or almost anything.
Having explored these suggested recipes, you can see how each dish adds its own flavor and character to your meal, creating a comprehensive Mexican feast. Pairing these recipes with Mexican Yellow Rice offers a delightful blend of tastes and textures, enhancing the overall dining experience. Remember, the beauty of cooking lies in experimentation. So, don’t hesitate to try different combinations and find your perfect pairing. Enjoy your culinary journey as you dive deeper into the exciting flavors of Mexican cuisine.
Photo Credits:
By Taste The World Cookbook – Copyright 2022 All rights reserved.
By Restaurante Esquilón – By https://www.facebook.com/restaurante.esquilon/
By Microstar – File:Panoramica plaza de armas Durango.jpg, por Sozi (CC-BY-2.0)File:Catedral Basílica Menor de La Purísima.JPG, por Fernandocasas (CC-BY-SA-3.0)File:A lo alto, Quinta del Aguacate.JPG, por MohamedPulido (CC-BY-SA-3.0)File:ES la salvacion.JPG, por Lalomen96 (CC-BY-SA-3.0)File:Palacio Municipal Durango.JPG, por MohamedPulido (CC-BY-SA-3.0)File:Torre del Templo de San Agustín.JPG, por MohamedPulido (CC-BY-SA-3.0)File:AnalcoDurango013.jpg, por Thelmadatter (CC-BY-SA-4.0), CC BY-SA 4.0, https://commons.wikimedia.org/w/index.php?curid=74730877
Golubtsi (голубцы) or Stuffed Cabbage Rolls are a traditional Ukrainian dish that is made with ground beef, ground pork, rice, mushrooms, onions, and wrapped in cabbage leaves then cooked in a delicious homemade tomato sauce. Top it with some sour cream to give it ever more gusto.
The traditional stuffing for Ukrainian Golubtsi, Stuffed Cabbage Rolls, is rice and minced meat (as a rule it is a mix of pork and beef). Additional fillings of mushrooms, bacon, haricot beans can also be used. Sometimes, the rice is substituted with buckwheat, wheat grits, etc.
There are two ways to make this Ukrainian dish: bake them in the oven or stew them in a pan and although the stuffing, spice, and sauce may vary, the cabbage is the universal ingredient.
How to Store Stuffed Cabbage Rolls
To store cooked cabbage rolls, refrigerate in shallow airtight containers or wrap tightly with plastic wrap. Properly stored, the cooked cabbage rolls will last for 3 to 4 days in the refrigerator.
Golubtsi ~ Stuffed Cabbage Rolls
Freezing Golubtsi
We do not recommend freezing your cooked cabbage rolls because it’s likely they will fall apart into a soupy puddle when reheating them. You have to start the freezing process slowly in the refrigerator, just like you have to thaw cabbage rolls slowly for best results. The cabbage leaves do not freeze well.
History of the Golubtsi
All of the ingredients needed to make stuffed cabbage rolls were available in Europe for the last 10,000 years with the exception of the tomato which was only available in the Americas before the 1700s. In the past 300 years, almost every country in the world has there own version of stuffed cabbage rolls.
Ukraine is the world’s 5th largest producer of cabbage, so it’s no wonder that golubtsi is their national dish. This delicious dish is served in many homes and restaurants across the country. In Odessa, you can find perhaps the best golubtsi in the country at Kumanets – Куманець – Restaurant.
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The City of Odessa, Ukraine
Odessa is the third most populous city and municipality in Ukraine and a major tourism center, seaport, and transport hub located in the southwest of the country, on the northwestern shore of the Black Sea. The city is also the administrative center of the Odessa Raion and Odessa Oblast, as well as a multiethnic cultural center. Odessa is sometimes called the “pearl of the Black Sea”, the “South Capital”, “The Humor Capital” and “Southern Palmyra”.
Odessa was the site of a large Greek settlement no later than the middle of the 6th century BC. The history of the modern city began in the 14th century when the Tatar fortress of Khadzhibey was built. In 1795 the city fell to the Russian empire and the name was changed from Khadzhibey to Odessa.
The first census that was conducted in Odessa was in 1797 accounted for 3,455 people and by 1803 the city boasted 9,000 people. Today, Odessa is home to over a million people with 68% ethnic Ukrainian and 25% ethnic Russian.
Tourism in Odessa
Odessa is known for its beaches and 19th-century architecture, including the Odessa Opera and Ballet Theater. The monumental Potemkin Stairs, immortalized in “The Battleship Potemkin,” lead down to the waterfront with its Vorontsov Lighthouse. Running parallel to the water, the grand Primorsky Boulevard is a popular promenade lined with mansions and monuments.
Ukrainian Cuisine
Often referred to as the “breadbasket of Europe” the Ukrainian cuisine emphasizes the importance of wheat and grain to the Ukrainian people and its often tumultuous history with it. The majority of Ukrainian dishes descend from ancient peasant dishes based on plentiful grain resources such as rye as well as staple vegetables such as potatoes, cabbages, mushrooms, and beetroots. Ukrainian dishes incorporate both traditional Slavic techniques as well as other European techniques, a byproduct of years of foreign jurisdiction and influence.
We offer you to enjoy the main dishes of generous Ukrainian cuisine, so carefully prepared by the chefs of Kumants. Dumplings, stuffed cabbage, borsch, potato pancakes, and many other delicious Ukrainian dishes. Our main task is to deliciously feed and surprise you with the taste of Ukrainian cuisine, generous portions, and beautiful dishes!
This Stuffed Cabbage Rolls recipe is made with cabbage boiled to soften the leaves. Each leaf is stuffed with ground beef, pork, rice, onion, carrot, and tomato, and seasoned with salt and pepper. Then it is cooked in a tomato sauce until the Golubtsi (голубцы) has reached 160 degrees F.
What You Need to Make Stuffed Cabbage Rolls
Ingredients for Stuffed Cabbage Rolls
Equipment Needed
1 Stock Pot
1 Knife
1 Cutting Board
For the Sauce
2 tbsp butter
½ cup onion, chopped
1 tsp garlic, minced
28 oz crushed tomatoes
15 oz tomato sauce
½ tsp salt
½ tsp pepper
2 tbsp brown sugar
1 tbsp red wine vinegar
For the Cabbage Rolls
1 cabbage
8 oz rice
1 tbsp cooking oil
1 onion, diced
½ cup mushrooms, diced
6 oz tomato paste
½ lb beef ground
½ lb pork ground
1 tbsp salt
1 ½ tbsp black pepper
How to Cook Golubtsi – Stuffed Cabbage Rolls
Time needed: 1 hour and 30 minutes
Cooking Instructions for Golubtsi ~ Stuffed Cabbage Rolls
For the Sauce
Melt the butter in a large pot over medium heat. Add the onion and cook for 4-5 minutes or until translucent.
Cook the sauce
Add the garlic and cook for 30 seconds. Add the crushed tomatoes, tomato sauce, salt, and pepper to the pot.
Stir in Sugar and Wine
Stir in the brown sugar and red wine vinegar. Bring to a simmer. Cook for 10-15 minutes, stirring occasionally. Set aside for later use.
Preheat the Oven
While the sauce is simmering, prepare the cabbage rolls. Bring a large pot of water to a boil and preheat the oven to 350 degrees F.
Boil the Cabbage
Trim off the stem end of the cabbage and boil the cabbage until soft. Pull away leaves trying to avoid crushing. Set aside for later use.
Cook the Rice
Cook the rice in salted water until half-ready. Set aside for later use.
Brown the Onions
Brown the onions and mushrooms in the frying pan with cooking oil. Set aside for later use.
Mix the Filling
Mix rice, browned onions and mushrooms, raw beef and pork, tomato paste, salt, and pepper together in a mixing bowl.
Stuff the Cabbage
Fill the softened cabbage leaves with stuffing. Place even amounts of filling on each cabbage leaf, then roll the leaf around the filling. Beginning from the cut end of the leaf, roll each leaf up and over the filling, tucking the leaf underneath itself to create a tight bundle. Put them into a large pot for further cooking.
Cook the Golubtsi
Add the finished tomato sauce to Golubtsi and bake for 30 minutes.
The recipe takes a little planning and some patience to make these little pockets of flavor but it’s well worth the extra effort. Garnish with sour cream and serve with a side of a cucumber salad, and garlic roasted carrots for an authentic Ukrainian meal.
Ukrainian Golubtsi (голубцы) ore Stuffed Cabbage Rolls are little bundles of cabbage leaves that have been stuffed and cooked with a mixture of ground beef and pork, onions, mushrooms, and other spices, and braised in a homemade tomato sauce. They are typically served with a sour cream-based sauce.
Melt the butter in a large pot over medium heat. Add the onion and cook for 4-5 minutes or until translucent.
2 tbsp unsalted butter, ½ cup yellow onion
Add the garlic and cook for 30 seconds. Add the crushed tomatoes, tomato sauce, salt, and pepper to the pot.
1 tsp garlic, 28 oz crushed tomatoes, 15 oz tomato sauce, ½ tsp salt, ½ tsp black pepper
Stir in the brown sugar and red wine vinegar. Bring to a simmer. Cook for 10-15 minutes, stirring occasionally. Set aside for later use.
2 tbsp brown sugar, 1 tbsp red wine vinegar
For the Stuffed Cabbage Rolls
While the sauce is simmering, prepare the cabbage rolls. Bring a large pot of water to a boil and preheat the oven to 350 degrees F.
Trim off the stem end of the cabbage and boil the cabbage until soft. Pull away leaves trying to avoid crushing. Set aside for later use.
1 cabbage
Cook the rice in salted water until half-ready, about 10 minutes. Set aside for later use.
8 oz white rice
Brown the onions and mushrooms in the frying pan with cooking oil. Set aside for later use.
1 tbsp vegetable oil, 1 yellow onion, ½ cup white mushrooms
Mix rice, browned onions and mushrooms, raw beef and pork, tomato paste, salt, and pepper together in a mixing bowl.
½ lbs 80/20 ground beef, ½ lbs ground pork, 1 tbsp salt, 1 ½ tbsp black pepper, 6 oz tomato paste
Fill the softened cabbage leaves with stuffing. Place even amounts of filling on each cabbage leaf, then roll the leaf around the filling. Beginning from the cut end of the leaf, roll each leaf up and over the filling, tucking the leaf underneath itself to create a tight bundle. Put them into a large pot for further cooking.
Add the finished tomato sauce to Golubtsi and bake for 40 minutes.
Remove from oven and let cool for 5 minutes. Garnish with sour cream and chopped green onions.
Other Recipes That Go Well With Golubtsi ~ Stuffed Cabbage Rolls
Iranian Shirazi Salad
Revel in the simplicity and vibrancy of the Iranian Shirazi Salad, a Persian treasure that marries the crispness of cucumbers with the tanginess of ripe tomatoes. This delightful mixture comes alive with a hearty serving of fresh herbs, culminating in a lively dressing of lemon juice and extra virgin olive oil. This speedy, lettuce-free salad, with its remarkable versatility, is the perfect accompaniment to a wide range of main courses. Indulge in its refreshing charm and discover why it's a beloved classic in the culinary world.
By Taste The World Cookbook – Copyright 2022 All rights reserved.
By Kumanets – Куманець – Restaurant – By https://www.facebook.com/Kumanets.od.ua
By ciekawy (Szymon Stasik) – https://www.flickr.com/photos/47826075@N00/2931885416/, CC BY-SA 2.0, https://commons.wikimedia.org/w/index.php?curid=12632861
By Konstantin Brizhnichenko – Own work, CC BY-SA 4.0, https://commons.wikimedia.org/w/index.php?curid=82536967
By HOBOPOCC – Own work, CC BY-SA 3.0, https://commons.wikimedia.org/w/index.php?curid=10472130
By Alexostrov – Own work, CC BY-SA 3.0, https://commons.wikimedia.org/w/index.php?curid=21658066
By Erud – Own work, CC BY 3.0, https://commons.wikimedia.org/w/index.php?curid=11601693
By Alexey M. – Own work, CC BY-SA 4.0, https://commons.wikimedia.org/w/index.php?curid=60505034
There is nothing like Egg Salad Sandwiches on a family picnic or just a quick snack. They are tasty and easy as sin to make. This recipe is made with hard-boiled eggs, celery, red onions, mayonnaise, dijon mustard, lemon juice, paprika, red pepper flakes, salt, and pepper between two slices of bread and lettuce.
The two common ingredients to make egg salad are always present are eggs and mayonnaise. It is also made with a variety of other cold foods added. Bacon, bell pepper, capers, cheese, cucumber, onions, lettuce, pickle relish, pickles, and ketchup are common additional ingredients.
Egg Salad Variations
Egg Salad Sandwiches
How to Store Egg Salad
Egg salad can be stored in the refrigerator in an airtight container for up to 3 days. Do not freeze egg salad because eggs tend to become tough and rubbery. Mayonnaise also tends to break down causing a watery consistency. So do not freeze your egg salad.
History of the Egg Salad Sandwich
Humans have been eating eggs since before we discovered fire to cook them with. Picking wild grain, grinding it down into flour, and baking it taught humanity the need for agriculture and inspired a revolution. Then in the late 1700s, the French invented mayonnaise and I am sure soon after someone put hard-boiled eggs chopped up and mixed with mayonnaise and seasoned with salt and pepper on bread.
Egg Sandwiches Chop finely the whites of “hard-boiled” eggs; force the yolks through a strainer or potato ricer. Mix yolks and whites, season with salt and pepper, and moisten with Mayonnaise or Cream Salad Dressing. Spread mixture between thin slices of buttered bread prepared as for Bread and Butter Folds.
THE BOSTON COOKING-SCHOOL COOK BOOK By Fannie Merritt Farmer Published 1896
The City of Quincy, Massachusetts
Quincy is a coastal U.S. city in Norfolk County, Massachusetts. It is the largest city in the county and a part of Metropolitan Boston as one of Boston’s immediate southern suburbs. Its population in 2020 was 101,636, making it the seventh-largest city in the state.
A Brief History of Quincy, Massachusetts
The Massachusett were a Native American tribe that lived in the region and around present-day Greater Boston in the Commonwealth of Massachusetts. The name Massachusett comes from the native American word for “At the Great Hill,” referring to the Blue Hills overlooking Boston Harbor from the south.
In 1625 a British party led by Captain Wollaston established an outpost on a low hill near the south shore of Quincy Bay. The area was first incorporated in 1630 and was briefly annexed by Boston in 1634. Following the American Revolution, Quincy was officially incorporated as a separate town named for Col. John Quincy in 1792, the grandfather of Abigail Adams, and was made a city in 1888.
Tourism in Quincy, Massachusetts
Fascinating historic sites abound, while miles of coastline capture the imagination with their enchanting beauty. Culture and commerce blend to create an impressive array of things to see and do year-round. The New Quincy Center (downtown) which is among the largest urban revitalization efforts anywhere in Massachusetts, encompasses a total of more than 50 acres of mixed-use development in the heart of one of America’s most historic cities.
Massachusetts Cuisine
Massachusetts Cuisine is characterized by extensive use of seafood and dairy products, resulting from its historical reliance on its seaports and fishing industry, as well as extensive dairy farming.
– Featured Restaurant –
Bay Pointe Waterfront Restaurant
64 Washington Ct, Quincy, MA 02169
Bay Pointe Waterfront Restaurant
Nestled inside Bay Pointe Marina in Quincy, on the South Shore of Massachusetts, Bay Pointe Waterfront Restaurant sits on the docks amongst the boats and alongside the bay, offering a spectacular New England backdrop for both innovative and traditional fin fare fresh from local markets.
In a large saucepan, cover the eggs with cold water and bring them to a boil. Remove the pan from the heat and cover it with a lid and let stand in the hot water for 10 to 12 minutes. Remove from hot water, cool, peel, and set them aside.
Chop the Eggs and Vegetables
Cut the boiled egg in half and remove the yolk and place it in a mixing bowl. On a cutting board, chop the egg whites, celery, and onions into small cubes and set them aside.
Mix and Season the Egg Yolks
In a mixing bowl with the egg yolks, stir in the mayonnaise, mustard, lemon juice, paprika, red pepper flakes, salt, and pepper until well mixed and smooth.
Mix the Egg Salad
Gently fold in the egg whites, celery, and onions until well mixed and set aside.
Build the Sandwich
On a slice of bread lay a few leaves of lettuce. Place a layer of egg salad and top with more lettuce. Cover it with a second slice of bread and serve with french fries and a chocolate milkshake.
Egg salad is easy and makes the perfect side dish for lunch or stuff it between two slices of bread for sandwiches – everyone loves them!
In a large saucepan, cover the eggs with cold water and bring them to a boil. Remove the pan from the heat and cover it with a lid and let stand in the hot water for 10 to 12 minutes. Remove from hot water, cool, peel, and set them aside.
8 eggs
Make the Egg Salad
Cut the boiled egg in half and remove the yolk and place it in a mixing bowl. On a cutting board, chop the egg whites, celery, and onions into small cubes and set them aside.
¼ cup celery ribs, ¼ cup red onion
In a mixing bowl with the egg yolks, stir in the mayonnaise, mustard, lemon juice, paprika, red pepper flakes, salt, and pepper until well mixed and smooth.
½ cup mayonnaise, 1 tsp dijon mustard, 1 tsp lemon juice, ¼ tsp sweet paprika, ¼ tsp red pepper flakes, ¼ tsp salt, ¼ tsp black pepper
Gently fold in the egg whites, celery, and onions until well mixed and set aside.
Build the Sandwich
On a slice of bread lay a few leaves of lettuce. Place a layer of egg salad and top with more lettuce. Cover it with a second slice of bread and serve with french fries and a chocolate milkshake.
Other Recipes That Will Go Well With Egg Salad Sandwiches
Batido de Trigo ~ Wheat Milkshake
Indeed, this luscious milkshake, crafted with the richness of sweetened condensed milk, whole milk, and puffed wheat cereal, will make your tastebuds rejoice in delight. So, why wait? Immerse yourself in this Cuban sensation and let the celebration begin!
Viking® announced the launch of its newest ocean ship, the 930-guest Viking Neptune®. The 2022-2023 Viking World Cruise, is a journey from Fort Lauderdale to London that spans 138 days, 28 countries, and 57 ports, with overnight stays in 11 cities.
“With the arrival of the Viking Neptune and her identical sister ship, the Viking Mars, this year—along with the debut of our two new expedition ships and new river ships—we are proud to firmly establish Viking as the leading small ship travel company.”
Torstein Hagen, Chairman of Viking
A Voyage of Discovery
Set sail on an epic journey of discovery as you traverse the globe. Explore the world’s majestic cities and immerse yourself in local cultures during overnight stays in 11 ports. Discover the idyllic isles and the faraway lands of the South Pacific and the colonial treasures of Asia. From the Arabian Peninsula to the Red Sea, witness several millennia of history, and revel in the romance of Paris and the royal history of London, England’s iconic capital.
Viking Neptune
Viking’s ocean ships have a gross tonnage of 47,800 tons, with 465 staterooms that can host 930 guests. Viking Neptune will join the award-winning fleet of identical sister ships, which includes Viking Star®, Viking Sea®, Viking Sky®, Viking Orion®, Viking Jupiter® and Viking Venus®. Viking Mars® will be delivered in May 2022; Viking Saturn® will be delivered in early 2023.
Viking Health & Safety Program
Viking requires all guests and crew to be vaccinated against COVID-19. Furthermore, Viking has full-scale PCR laboratories installed onboard its ocean and expedition ships. Utilizing the PCR laboratories onboard Viking ocean and expedition ships—and a strong network of dedicated shoreside labs for Viking river ships in Europe—all guests and crew receive up to daily quick and easy non-invasive saliva PCR tests.
Originating from the vibrant heart of Cape Town, South Africa, the Gatsby is a delightful culinary treat celebrated widely across the Western Cape province. This submarine sandwich, famous for its generous size, effortlessly feeds several people, making it a popular choice for social gatherings and festive events.
The Gatsby boasts a crispy, warm bread roll overflowing with freshly cooked chips (akin to French fries) and a diverse choice of tantalizing fillings. These can range from succulent strips of steak to spicy grilled chicken, or even freshly caught fish, creating a fusion of flavors that truly capture the spirit of South African cuisine. Completing the ensemble, a selection of rich, tangy, and sometimes spicy sauces are drizzled over the top, soaking into every crevice of the sandwich, making each bite an experience in itself.
Crafting the Perfect Gatsby Sandwich: A Masterclass
In the diverse realm of Gatsby sandwich preparation, an array of mouth-watering ingredients come into play. Whether you opt for succulent beef, tender pork, or juicy chicken, the options for protein in this iconic South African sub are ample, catering to a variety of palate preferences. Some aficionados even venture into the realm of cold cuts, presenting an alternative take on this hearty dish, adding an unexpected twist to the classic Gatsby.
The Gatsby Sandwich
Moving on to the verdant heart of the sandwich, the choice of fillings is an equally important decision. Crisp lettuce leaves, fresh, juicy tomatoes, sharp, tangy onions, and cool, refreshing cucumbers are commonly found nestled within the bread roll. These ingredients not only provide a satisfying crunch to complement the tender meat, but they also imbue the Gatsby with a layer of freshness, balancing out the robust flavors.
Last but not least, the crowning glory of the Gatsby sandwich is undeniably the sauce. The options here range from the universally loved ketchup, with its sweet and tangy profile, to the fiery piri piri sauce for those who enjoy a bit of heat. Mayonnaise also holds its ground as a popular choice, its creamy, rich texture binding all the components together and amplifying the overall flavor. This combination of ingredients results in a Gatsby that’s as delicious as it is customizable, truly an epitome of South African culinary diversity.
Preserving the Perfection: Expert Tips for Storing Your Gatsby Sandwich
In order to maintain the freshness and taste of your Gatsby sandwich, it’s crucial to store it properly. The challenge lies in keeping the ingredients intact and avoiding the unappetizing sogginess that can often occur with poorly stored sandwiches. A simple yet effective method is to wrap your Gatsby in parchment paper or waxed paper. These materials provide a protective barrier, helping to retain the sandwich’s natural moisture while preventing additional dampness from setting in.
Tightly wrapping your Gatsby sandwich in plastic wrap serves another crucial purpose – it keeps loose ingredients together. Ensuring that every bite of your sandwich is as good as the first, this method of storage not only prevents ingredients from spilling out, but also preserves the structural integrity of the Gatsby sandwich. As a result, you’re greeted with a sandwich that’s just as tempting and delicious as when it was first prepared.
Understanding how to store your Gatsby sandwich is essential in enjoying this South African culinary delight to the fullest. With these storage tips, you can relish the flavors of the sandwich for longer periods, making sure that each bite is a taste adventure. Whether you’re enjoying a Gatsby sandwich at home, planning a picnic, or prepping a workday lunch, the right storage techniques can significantly enhance your dining experience.
Birth and Evolution: The Remarkable Journey of the Gatsby Sandwich
In the heart of Cape Town, nestled within the Cape Flats area, a humble yet mouth-watering dish was born in 1976. The Gatsby sandwich, a culinary brainchild of Rashaad Pandy, began its journey as a quick, hearty meal for hardworking men assisting Pandy in his food shop’s renovation. The delectable creation consisted of a generously filled large round loaf, packed with slap chips (a South African variant of fries sprinkled with vinegar), savory polony sausage, and tangy achaar, and neatly cut into manageable wedges.
Amongst the workers was a man nicknamed “Froggy,” whose declaration changed the course of this sandwich’s history. As he bit into the generous wedge, Froggy exclaimed it was a “Gatsby smash”, referencing the recently screened movie, ‘The Great Gatsby’, at a local Athlone cinema. The name resonated, encapsulating the opulent abundance and unique charm of the sandwich, and it immediately stuck, perfectly embodying the large, shared meal’s lavish appeal.
The Gatsby sandwich’s tale doesn’t end there. Pandy, capitalizing on the popularity and appeal of this flavorful marvel, began offering the sandwich in his shop. What had started as a simple, filling meal for a group of workers quickly gained fame, becoming a sought-after dish across Cape Town and beyond. This rich narrative adds an extra layer of appeal to the Gatsby sandwich, underlining its deep roots in the community, adaptability, and culinary innovation.
The Metropolitan City of Cape Town, SCape Town, South Africa: A Majestic Metropolis in the Embrace of Natureouth Africa
Nestled on South Africa’s southwest coast, Cape Town gracefully straddles the fine line between urban advancement and natural splendor. This dynamic port city boasts a prime location on a peninsula, lying beneath the formidable shadow of Table Mountain. The city’s unique geographic positioning, combined with its rich cultural heritage, paints a vibrant tableau that’s deeply captivating.
Cape Town, South Africa
Table Mountain, the city’s landmark, watches over Cape Town like a silent sentinel. Here, slow-turning cable cars ascend to the flat summit, transporting visitors to a panoramic spectacle of grandeur. From this elevated vantage point, the city unfurls in all its glory. Your gaze can sweep across the urban landscapes, the bustling harbor teeming with activity, and even the far-off boats embarking on their voyage to Robben Island.
Robben Island, however, is not just any island. It bears testament to a significant chapter of South Africa’s history. This once notorious prison, which held Nobel Laureate Nelson Mandela captive, has been repurposed into a living museum. Its profound narrative echoes with resilience, and the boats leaving the harbor, heading towards the island, serve as a poignant reminder of the city’s – and country’s – journey through time.
Tracing the Footsteps of Time: A Short History of Cape Town
The Cape of Good Hope, a promontory on the southern tip of Africa, holds historical secrets dating back about 15,000 years. An integral chapter of human history has unfolded here, marked by the footprints of ancient civilizations that found their home amidst its rugged beauty.
In 1652, the Dutch saw the strategic importance of this captivating cape and decided to lay down roots. They established a thriving port city, marking the onset of an era of European influence in this region. Just over a century later, in 1773, the British too perceived the potential of this port city. They made their initial incursion, bringing with them a new wave of cultural exchange, and christened the city as Cape Town.
In the years that followed, Cape Town found itself in the midst of a tug-of-war, changing hands between the Dutch and the British several times. It wasn’t until 1814 that the city’s fate was sealed. The Dutch finally ceded Cape Town to the British, concluding a pivotal chapter in the city’s diverse history and marking the beginning of its next era under British rule.
Exploring Cape Town: A Haven for Wanderlust and Culture
Cape Town, a vibrant port city, provides a unique kaleidoscope of cultures, cuisines, and breathtaking landscapes. This enticing metropolis nestles beneath the majestic grandeur of the Table Mountain National Park, its natural crown adding an impressive backdrop to the city’s life.
The city’s beauty extends from the flat-topped Table Mountain, cascading down to the cerulean waters of Table Bay. Cape Town’s aesthetic appeal is unmistakable, offering vistas that captivate and inspire visitors from around the world. Yet, the city is more than just a pretty face; it thrives as a dynamic and ever-evolving hub of activity.
The pulse of Cape Town beats to a rhythm of multicultural diversity, encapsulated in its flourishing arts district. A myriad of dining options paint a mouth-watering palette of global cuisines, while the city’s nightlife vibrates with an innovative spirit that spills onto its streets after sundown. This is a testament to the city’s creativity, lifestyle, and progressive mindset, all of which work together to make Cape Town an intriguing, vibrant metropolis worth exploring.
Savoring South Africa: A Culinary Journey Through Its Diverse Traditions
South African cuisine showcases a rich tapestry of culinary traditions, each a reflection of the varied communities inhabiting the country. Drawing from the cultural practices of its indigenous peoples, South Africa presents a unique, mouth-watering array of food that tells the story of its vibrant history and multicultural diversity.
There’s a strong culture of eating out in South Africa that embraces both tradition and innovation. Restaurants across the country masterfully serve traditional South African dishes, reimagining old favorites and pushing the boundaries of culinary creativity. These dining establishments provide locals and tourists alike with the opportunity to experience authentic South African cuisine in a warm and inviting atmosphere.
Yet, the culinary landscape of South Africa doesn’t end with its native dishes. It’s a crossroads where the flavors of the world intersect. Restaurants specializing in various international cuisines dot the cityscapes and townships. From Moroccan to Chinese, West African to Congolese, and Japanese to Italian, the country’s dining scene paints a vibrant palette of global flavors, offering a culinary journey that stretches far beyond its borders.
– Featured Restaraunt –
Cosy Corner 119 Ottery Rd, Wynberg Cape Town, 7824, South Africa Telephone: +27-21-797-2498
Established in 1973, Cosy Corner was one of Cape Town’s first Halaal eateries and remains one of its most popular.
Cosy Corner is a family business with a history. Locals will tell you about the part Cosy Corner played in the apartheid struggle, but it also features in many more personal and romantic stories – of engagements, family reunions, and birthdays. New generations of Capetonians and visitors continue to support the establishment that will become part of their nostalgia.
Cosy Corner is open all day and until 2 am at night. A trip to Cape Town isn’t complete without a visit.
Mastering the Art of the Gatsby Sandwich: A Step-by-Step Guide
Let’s embark on the culinary journey of creating the mighty Gatsby Sandwich, a dish known for its generous portions that encourage communal eating. This isn’t just any sandwich; it’s a giant celebration of flavors, designed to be shared, savored, and enjoyed by many. Therefore, when you plan on making a Gatsby, ensure you have enough hungry folks ready to relish it.
The secret to a successful Gatsby lies in strategic organization and proper sequencing of tasks. Begin with the fries – their crispy, golden perfection takes a little time, but it’s a crucial first step. The aroma wafting from the sizzling fries will create an inviting culinary stage for the subsequent steps.
Next, shift your attention to frying the eggs and toasting the bread. Timing is vital here: the goal is to ensure every element, from the fries to the eggs and bread, stays warm. If you get the sequencing right, you’ll assemble a Gatsby that’s not just a sandwich but an experience — a steaming, delicious testament to your culinary prowess, ready to be enjoyed the moment it’s served.
Essential Elements for Crafting a Gatsby Sandwich
Each ingredient adds a chapter to this delicious tale, while the necessary tools and equipment act as the narrators, guiding each component into its rightful place. As we prepare to delve into this culinary journey, let’s familiarize ourselves with the essentials needed to bring our Gatsby Sandwich to life.
Savor a taste of South Africa with the iconic Gatsby Sandwich. Large enough to satisfy a crowd and loaded with tantalizing flavors, this all-day delicacy guarantees a culinary adventure like no other. With each bite, experience the well-balanced blend of hearty fillings encapsulated in a crusty roll – a true celebration of South African street food culture.
Complementary Dishes for Your Gatsby Sandwich Experience
Unleash the full potential of your Gatsby Sandwich experience by pairing it with these highly recommended side dishes. Each dish has been selected for its ability to complement the bold flavors of the Gatsby Sandwich, enhancing your culinary journey through South Africa. Whether you prefer something light and refreshing or hearty and satisfying, there’s a recipe here to complete your meal.
Batido de Trigo ~ Wheat Milkshake
Indeed, this luscious milkshake, crafted with the richness of sweetened condensed milk, whole milk, and puffed wheat cereal, will make your tastebuds rejoice in delight. So, why wait? Immerse yourself in this Cuban sensation and let the celebration begin!
As you dive deeper into South African cuisine, these additional dishes will help to round out your experience. Pairing your Gatsby Sandwich with these complementary recipes allows for a richer understanding and appreciation of this diverse culinary landscape. Whether you’re preparing for a themed dinner party or looking to broaden your own culinary repertoire, these pairings promise an unforgettable taste of South Africa. Enjoy!
Photo Credits:
By Taste The World Cookbook – Copyright 2022 All rights reserved.
By Cosy Corner – By https://www.facebook.com/cosycornercpt
By Discott – Own work, CC BY-SA 4.0, https://commons.wikimedia.org/w/index.php?curid=94862405
By A3alb – Own work, CC BY-SA 4.0, https://commons.wikimedia.org/w/index.php?curid=35255699
By SkyPixels – Own work, CC BY-SA 4.0, https://commons.wikimedia.org/w/index.php?curid=40397200
By SkyPixels – Own work, CC BY-SA 4.0, https://commons.wikimedia.org/w/index.php?curid=40422317
By SkyPixels – Own work, CC BY-SA 4.0, https://commons.wikimedia.org/w/index.php?curid=40407637
The Cadbury Bunny Tryouts are returning for the fourth year with a new judges panel featuring none other than the beloved past winners. Beginning today through February 21, the Cadbury brand is calling on pet owners across the country to enter their pet(s) for the chance to be in the newest Cadbury Clucking Bunny commercial and win $5,000.
Grab those bunny ears, snap a photo and enter here to make sure your pet has a chance for fame and glory. This is your pets’ chance to win a spot on the big screen and become a member of a one-of-a-kind bunny-eared club and join past winners Henri the English Bulldog (2019), Lieutenant Dan (2020), and Betty the Frog (2021) as the next Cadbury Bunny.
For the first time in Bunny Tryouts history, these former “bunnies” are returning to the competition to form the first-ever Cadbury Bunny Tryouts Judges Panel, to help narrow down the rest and select this year’s finalists.
Judge’s Tips for Entering the Cadbury Bunny Tryouts
Henri the English Bulldog (2019) – The “OB” (original bunny) is back and advises all pet owners to capture the personality of their pet in their entry with fun faces.
Lieutenant Dan (2020) – Mr. Perseverance is back with that loveable smile and his tip is to be sure to tell us why your pet is special.
Betty the Frog (2021) – Betty is bringing girl-power to the judges panel and her tip is to let your uniqueness shine through in your entry photo.
“We are thrilled to be invited back this year and are ready to hop in to help Cadbury kick off the 4th Annual Cadbury Bunny Tryouts. We can’t wait to see the wide variety of pets who show off their ears. Good luck to all of the contestants entering this year’s competition!”
2022 Cadbury Bunny Tryouts Judges Panel
Do you want to help pick this year’s Cadbury Bunny? Join the all-star judges and vote!
Voting opens on March 8 and runs through March 22. The new Cadbury Bunny will be announced on March 29 and featured in the iconic CadburyClucking Bunny commercial this spring.
Brazilian Feijoada is a Black Bean Stew that is easy to make but hard to find the meats outside of Brazil. The thick and hearty black bean stew has three types of meat, Choriço (Portuguese Pork Sausage), Carne Seca (Salt Cured Beef), and Baby Back Ribs.
The ingredients in this recipe are the most commonly used in Feijoada. The Choriço and the Carne Seca were the hardest ingredients to find here in the USA.
The most common replacement suggested on the internet for Choriço is the Mexican Chorizo sausage although I have seen Brotwors and Kielbasa in other recipes. Many recipes call for pork belly as a replacement for the Carne Seca.
Brazilian Feijoada (Black Bean Stew)
So be creative and try different meats with your Feijoada.
How to Store Black Bean Stew
You can keep Brazilian Feijoada in an airtight container and it should last 3-4 days in the refrigerator. You can freeze this delicious black bean stew for up to 6 months.
History of the Brazilian Feijoada Recipe
Feijoada originated during the time Brazil was being colonized by Portugal. This dish originated in Portugal, and variations of it can be found in countries that were settled by Portuguese explorers.
The Metropolitian City Brasília, Brazil
Brasília, inaugurated as Brazil’s capital in 1960, is a planned city distinguished by its white, modern architecture, chiefly designed by Oscar Niemeyer. Laid out in the shape of an airplane, its “fuselage” is the Monumental Axis, 2 wide avenues flanking a massive park. In the “cockpit” is Praça dos Três Poderes, named for the 3 branches of government surrounding it.
A Brief History of Brasília
The name Brasília was first proposed in 1822, but construction only began in 1956, following the election of Juscelino Kubitschek as President of Brazil. Its official declaration as a city dates to 21. April 1960, and the process of moving the federal government offices started on that date.
Brasília was built in 41 months, from 1956 to April 21, 1960, when it was officially inaugurated. In 1987 Brasilia was included on UNESCO’s List of World Heritage Sites.
The original design (plano piloto) was inspired by the crucifix but is often referred to as an airplane. Each of its architectural marvels is strategically laid out along the Eixo Monumental (which forms the fuselage), and its residential and commercial blocks along with its two outspread wings (asas).
Tourism in Brasília
With long distances and harrowing six-lane highways connected by spaghetti junctions, Brasília presents challenges for walkers; consider renting a car or rideshares.
You’ll find a lively city hidden behind the futuristic facade. It’s not only a pilgrimage for architecture buffs but also foodies, night owls, and those seeking a unique travel experience.
Brazilian Cuisine
Brazilian Cuisine is characterized by, European, Amerindian, African, and most recently Asian influences. It varies greatly by region, reflecting the country’s mix of native and immigrant populations, and its continental size as well.
– Featured Restaraunt –
Rio Butiquim R. 34 Norte, 2 – Águas Claras Brasília – DF, 70297-400, Brazil
Excellent restaurant. The dishes and drinks are excellent. The pagode bands that play in the afternoons and pop-rock at night are excellent. The bathrooms are clean and the regulars are nice. There are big screens to watch games.
This Black Bean Stew recipe is a one-pot meal and easy to make. Brazilian Feijoada recipes always call for three types of meat, one in the form of a sausage. The stew is usually made with a mix of beef and pork.
What You Need to Make Brazilian Feijoada
Ingredients for Brazilian Feijoada (Black Bean Stew)
For the Stew:
2 tbsp olive oil
2 cups onions, chopped
2 tbsp garlic, chopped
2 bay leaves
Freshly ground black pepper, to taste
1 lb choriço sausage, sliced 1/4-inch thick
1 lb carne seca, cubed
1 lb baby back spareribs cut into individual ribs
1 lb black beans
10 cups water
Garnish:
1 orange, halved and cut into thin slices
Farofa
Brazilian hot sauce, to taste
4 cups cooked white rice
4 cups collard or kale greens, sauteed in olive oil
How to Cook Black Bean Stew
Time needed: 2 hours and 45 minutes
Cooking Directions for Brazilian Feijoada
Saute the Onions and Garlic
In a large heavy-bottom saucepan, over medium heat, add the oil. When the oil is hot, add the onions and garlic. Crush the bay leaves and add to the pan. Season with salt and pepper. Saute for 5 minutes.
Add the Sausage
Add the sausage and continue to cook for an additional 4 minutes.
Add the Beef, Ribs, and Beans
Add the cubed beef, ribs, beans, and water and bring the liquid to a boil, reduce the heat to medium-low and simmer until the beans are tender for about 2 1/2 hours.
Keep Beans Covered with Water
Add water as necessary to keep the beans covered. Using the back of a ladle, mash 1/4 of the beans. Reseason with salt and pepper if needed.
To serve, spoon some of the greens and rice onto each serving plate. Spoon the Feijoada over the rice. Shake some of the hot sauce over the entire plate. Garnish with the orange slices and farofa.
In a large heavy-bottom saucepan, over medium heat, add the oil. When the oil is hot, add the onions and garlic. Crush the bay leaves and add to the pan. Season with salt and pepper. Saute for 5 minutes.
2 tbsp olive oil, 2 cups yellow onion, 2 tbsp garlic, 2 bay leaf, black pepper
Add the sausage. Continue to cook for 4 minutes.
1 lbs choriço sausage
Add the cubed beef, ribs, beans, and water. Bring the liquid to a boil, reduce the heat to medium-low and simmer until the beans are tender for about 2 1/2 hours.
1 lbs carne seca, 1 lbs pork ribs, 1 lbs black beans, 10 cups water
Add water as necessary to keep the beans covered. Using the back of a ladle, mash 1/4 of the beans. Reseason with salt and pepper if needed.
For the Farofa:
In a large saute pan, over medium heat, melt the butter. Add the flour. Season with salt. Saute until golden, about 3 to 5 minutes. Remove from the heat.
To serve, spoon some of the greens and rice onto each serving plate. Spoon the Feijoada over the rice. Shake some of the hot sauce over the entire plate. Garnish with the orange slices and farofa.
4 cups white rice, Brazilian hot sauce, 1 orange, cassava flour, 4 cups collard greens
Notes
* 1 pound dry beans = 2 cups dry beans = 6 cups cooked beans (Feel free to substitute 6 cups of drained, canned beans if desired. However, if substituting canned beans, you will need to reduce the amount of water to 3-4 cups since the beans will not absorb much water as they cook.)
Other Recipes That Go Well With Brazilian Feijoada (Black Bean Stew)
Batido de Trigo ~ Wheat Milkshake
Indeed, this luscious milkshake, crafted with the richness of sweetened condensed milk, whole milk, and puffed wheat cereal, will make your tastebuds rejoice in delight. So, why wait? Immerse yourself in this Cuban sensation and let the celebration begin!
The Egg in a Hole recipe was invented in Boston, MA, and is made by cutting the center out of a piece of toast and cooking an egg in it. Combine that with a Bacon, Lettuce, and Tomato sandwich and you have the Egg-in-a-Hole BLT.
Other names for the “egg in a hole” dish, include; “bullseye eggs”, “eggs in a frame”, “eggs in a nest”, “gashouse eggs”, “gashouse special”, “gasthaus eggs”, “hole in one”, “one-eyed Jack”, “one-eyed Pete”, “pirate’s eye”, and “popeye”.
The biggest variation of this recipe is what type of bread or bacon to use. This recipe calls for regular bacon, but some prefer Canadian bacon. We also use thick-cut Artisan bread. If you want to make it an Egg with a Hat version toast the inside round and put it on top of the sandwich, like a hat.
How to Store Your Egg-in-a-Hole BLT
This sandwich is best when eaten cooked. However, you might want to cook it and take it to a picnic, or on a road trip, or you just made one too many and you want to save it for later. Whatever your case you do not want to put the mayonnaise or tomatoes on it until you are ready to eat it.
To store Egg-in-a-Hole BLT, place it in an airtight container in the refrigerator; stays good for 2 or 3 days. Do not freeze.
Egg-in-a-Hole BLT
History of the Egg-in-a-Hole and BLT Recipes
In 1896 an official recipe called “egg with a hat” was published in the 1896 Boston Cooking-School Cookbook by Fannie Merritt Farmer. The recipe called for a two-and-a-half-inch cookie cutter to remove the bread’s center. Then cook the egg in the hole and the round center is served atop becoming the “hat.”
In 1903, the “Good Housekeeping Everyday Cook Book” was published and it featured a recipe by Dr. Evan Mee for a club sandwich. The recipe called for bacon, lettuce, tomato, mayonnaise, and a slice of turkey between two slices of bread.
The Metropolitan City of Boston, Massachusetts
Boston, officially the City of Boston and also known as Beantown, is the capital and most populous city of the Commonwealth of Massachusetts. The city proper covers 48.4 square miles with a population of 675,647 in 2020, also making it the most populous city in New England.
Early Boston was first inhabited by the Massachusetts tribe of Native Americans in 2400 BC. The Europeans established the first settlement in 1625 and it eventually became the third-largest town in the Thirteen Colonies until Philadelphia outgrew it in the mid-18th century.
In 1773 a group of Bostonian citizens threw an entire shipment of tea into Boston Harbor. The Boston Tea Party was a key event leading up to the revolution.
The siege of Boston started the American Revolutionary War. The British Army was garrisoned in Boston when the siege broke out and New England Minutemen blocked the British Army from moving inland.
Tourism in Boston
Every Boston neighborhood has something amazing to offer. Back Bay, Chinatown, Dorchester, Jamaica Plain, Roxbury, East Boston, the North End, Seaport, and the South End all have neighborhood tours and in addition to outdoor farmers and artisan markets. They all have a variety of incredible restaurants and beautiful public art.
Cuisine in Boston
Boston Cuisine is known for, baked beans (hence the nickname “Beantown”), bulkie rolls, and various pastries. The Boston cream pie is not a pie at all but a cake with custard filling. Boston is also known for its roast beef sandwich shops. Most pizza and sandwich shops also serve “steak tips” (marinated cubes of sirloin), a common menu item at pizza establishments and backyard cookouts.
– Featured Restaraunt –
The Friendly Toast Restaurant 35 Stanhope St, Boston, MA 02116 Telephone: +1 (617) 456-7849
The Friendly Toast Restaurant
The Friendly Toast Restaurant serves up creative meals in a truly unique atmosphere and offers a fun and exciting dining experience morning, noon and night. They use the freshest ingredients (locally sourced whenever possible) and are environmentally friendly.
The team of chefs loves to create new and innovative dishes so they switch up the menu several times a year to feature seasonal favorites and new flavors. Each Toast features four unique weekly specials to keep it fresh! The main focus is to deliver the highest quality dishes made from scratch with the freshest ingredients.
This recipe will take about 25 minutes to make although the bacon takes the longest the egg and toast will burn if you do not watch it closely. Have all your ingredients laid out and a work area prepared because it goes fast.
Depending on how you want your egg done will dictate how long you cook the egg. If you want the egg yolk runny, only cook your egg for about a minute on each side.
What You Need to Make an Egg-in-a-Hole BLT Sandwich
The first slice of toast is the foundation for the BLT sandwich and the second slice, with an egg in the hole, tops the BLT resulting in an Egg in a Hole BLT.
Time needed: 25 minutes
How to Cook an Egg-in-a-Hole BLT Sandwich
Cook the Bacon
Preheat your oven to 400 degrees Fahrenheit. Line a baking tray with parchment paper, then place the bacon side-by-side on the tray.
Flip the Bacon
Cook the bacon for 18-20 minutes, flipping the bacon over 1/2 way through, 9-10 minutes. Continue to cook until it’s reached your desired level of crispiness. Remove the tray from the oven and transfer the bacon with tongs to a paper towel-lined plate. Set aside for later.
Toast the Bread
Heat a skillet to medium heat, then add butter and let melt. Add the bottom slice of bread and cook for 2 minutes, flip and toast for an additional 2 minutes. Remove from skillet and put on a plate.
Build the BLT Portion
Spread toast with mayo and top with lettuce, bacon, and tomato. Set aside for later.
Cut the Hole
Using a small glass or biscuit cutter, cut a hole into one slice of bread.
Cook the Egg in a Hole Toast
Return skillet to medium heat, then add butter and let melt. Add bread, crack an egg into the hole, and toast for 2 minutes. Flip and toast for 2 minutes more or until the egg is cooked.
Assemble and Serve
Season with pepper and top the BLT with the Egg in a Hole. Serve it Boston style with a cup of soup and a chocolate milkshake.
This sandwich is delicious by itself, but you might try Boston style with a cup of soup and a large chocolate milkshake.
Two great tastes that go great together. Made with Bacon, Lettuce, and Tomato on an Egg in a Hole Toast. Serve with a cup of soup and a large chocolate milkshake.
Preheat your oven to 400 degrees Fahrenheit. Line a baking tray with parchment paper, then place the bacon side-by-side on the tray.
Cook the bacon for 18-20 minutes, flipping the bacon over 1/2 way through, 9-10 minutes. Continue to cook until it’s reached your desired level of crispiness. Remove the tray from the oven and transfer the bacon with tongs to a paper towel-lined plate. Set aside for later.
3 slices bacon
Heat a skillet to medium heat, then add butter and let melt. Add the bottom slice of bread and cook for 2 minutes, flip and toast for an additional 2 minutes. Remove from skillet and put on a plate.
1 slice sandwich bread, 1 tbsp unsalted butter
Spread toast with mayo and top with lettuce, bacon, tomato. Set aside for later.
2 tbsp mayonnaise, 2 slices iceberg lettuce, 1/2 large tomatoes
Cook the Egg in a Hole Toast
Using a small glass or biscuit cutter, cut a hole into one slice of bread.
Return skillet to medium heat, then add butter and let melt. Add bread, crack an egg into the hole, season with pepper, and toast for 2 minutes. Flip and toast for 2 minutes more or until the egg is cooked.
Indeed, this luscious milkshake, crafted with the richness of sweetened condensed milk, whole milk, and puffed wheat cereal, will make your tastebuds rejoice in delight. So, why wait? Immerse yourself in this Cuban sensation and let the celebration begin!
In Pennsylvania Dutch Cuisine, Chicken Corn Soup is one of the most popular dishes with roots dating back to the 1700s. This recipe is made with chicken, cream-style corn, egg noodles, and vegetables. It’s a hearty and delicious, thick and creamy soup that does the body good.
There are two basic versions of chicken corn soup, the Amish version, and the Asian version. In Amish cuisine, chicken, creamed corn, vegetables, and small flour dumplings are cooked in a broth.
Pennsylvania Dutch Chicken Corn Soup
In Asian cuisine it’s made with chicken, corn, eggs, and pepper, sometimes with noodles added, commonly called egg drop soup.
How to Store Corn Soup
Chicken corn soup will last 3-4 days in airtight containers in the refrigerator. You can also freeze it in freezer-safe bags or containers for up to 6 months.
To reheat the frozen chicken corn soup, simply allow it to thaw in the fridge overnight, then reheat until piping hot throughout.
History of the Recipe
Chickens were domesticated in Asia about 8000 years ago, so they were the first people to make chicken soup. However, corn was domesticated in the Americas about 8,700 years ago and they were the first people to make corn soup. These two great tastes would not meet until the European settlers brought chickens to the new world.
Pennsylvania Dutch cuisine reflects influences of the German agrarian society from which it comes and the rejection of rapid change. The oldest recorded recipe for chicken corn soups that I could find. dates back to 1853 in; A Quaker Woman’s Cookbook: The “Domestic Cookery” of Elizabeth Ellicott Lea.
The Borough of New Holland, Pennsylvania
New Holland is a borough in Lancaster County, Pennsylvania, United States. Located just 13 miles east of Lancaster, the county seat, the sleepy little village of New Holland is known for its beautiful rolling hills, Amish and Mennonite farmlands, and relaxing atmosphere.
A Brief History of New Holland
In 1728, John Diffenderfer and his family settled in the wooded countryside, near what would become New Holland, Lancaster County. Other German farmers that followed Diffenderfer were spread thinly across the countryside of northern Lancaster County.
Abe Zimmerman, a 26-year-old village tradesman in 1895, opened a machine repair shop. Zimmerman’s New Holland Machine Shop introduced a portable feed mill in 1899 and went on to produce other farm equipment innovations aimed at reducing a farmer’s labor.
Today, it is known as Case-New Holland, the second-largest manufacturer of agricultural equipment in the world with more than 10,000 dealers in 160 countries.
The New Holland Farmers Fair
New Holland also celebrates its agricultural tradition the first week of every October at the New Holland Farmers Fair. Since 1927, the town fair has featured a slice of real hometown Americana with funnel cakes, barbecue, horseshoes, and other simple pleasures. There also are exhibitions of arts and crafts, fruits, vegetables, wine, photos, needlework, and quilting.
New Holland Cuisine
There is an abundance of Food and Restaurants to sample while visiting the Pennsylvania Duch country. Our friend Lorraine at Grateful Prayer Thankful Heart has put together a list of culinary treats in and around New Holand, PA.
– Featured Restaurant –
New Holland Family Restaurant 624 W Main St, New Holland, PA 17557 Telephone: +1 (717) 355-2600
Chic stop for elaborate cream puffs, pastries & wine, plus Notre Dame views from outdoor tables.
This Chicken Corn Soup is easy to make and a one-pot meal recipe that can be cooked and served in a Dutch oven or soup pot. Add the first 7 ingredients into a Dutch oven and simmer for 30 minutes. Then add the last 3 ingredients and cook for additional 10 minutes.
What You Need to Make Pennsylvania Dutch Chicken Corn Soup
Ingredients for Chicken Corn Soup
Equipment Needed
1 Knife
1 Cutting Board
1 Dutch Oven
Ingredients Needed
12 cups water
1 med onion, chopped
2 celery ribs, chopped
1 cup carrots, shredded
2 lb chicken breasts, cubed
3 chicken bouillon cubes
¼ tsp pepper
2 cups egg noodles, uncooked
2 cans cream-style corn, 14¾ ounces cans
¼ cup butter
How to Cook Pennsylvania Dutch Chicken Corn Soup
Time needed: 40 minutes
Cooking Directions
Simmer
Place the water, onion, celery, carrots, chicken, bouillon cubes, and pepper in a Dutch oven; bring slowly to a boil. Reduce heat; simmer, uncovered until chicken is no longer pink and vegetables are tender about 30 minutes.
Cook
Stir in noodles, corn, and butter. Cook, uncovered, until noodles are tender, about 10 minutes, stirring occasionally.
Serve this delicious Chicken Corn Soup with Saltine Crackers, a Grilled Cheese Sandwich, or a nice Cold Cut Deli Sandwich for a perfect meal.
It's a delicious Pennsylvania Dutch Chicken Corn Soup that's a hearty and delicious, thick and creamy soup that does the body good. Serve with Saltine Crackers, a Grilled Cheese Sandwich, or a nice Cold Cut Deli Sandwich for a perfect meal.
Place the water, onion, celery, carrots, chicken, bouillon cubes, and pepper in a Dutch oven; bring slowly to a boil. Reduce heat; simmer, uncovered until chicken is no longer pink and vegetables are tender about 30 minutes.
1 med yellow onion, 2 celery ribs, 1 cup carrot, 2 lbs chicken breast, 3 chicken bouillon cubes, ¼ tsp black pepper, 12 cups water
Stir in noodles, corn and butter. Cook, uncovered, until noodles are tender, about 10 minutes, stirring occasionally.
Storage: Chicken corn soup will last 3-4 days in airtight containers in the refrigerator. You can also freeze it in freezer-safe bags or containers for up to 6 months.Reheat: To reheat the frozen chicken corn soup, simply allow it to thaw in the fridge overnight, then reheat until piping hot throughout.
Other Recipes That Go Well With Pennsylvania Dutch Chicken Corn Soup
Batido de Trigo ~ Wheat Milkshake
Indeed, this luscious milkshake, crafted with the richness of sweetened condensed milk, whole milk, and puffed wheat cereal, will make your tastebuds rejoice in delight. So, why wait? Immerse yourself in this Cuban sensation and let the celebration begin!
The Strawberry Cream Puffs are a French-inspired pastry that’s light and fluffy. The pastry is filled with a sweet and tasty strawberry cream filling. It is perfect for a Sunday brunch, with coffee and tea, an after-dinner dessert, or on a romantic date.
Your favorite fruit will work with this recipe, just replace the strawberries with your fruit. Some of my favorites are; Tangerine, Peach, Blackberry, and Cherry to name a few.
How long do Cream Puff Pastries Last?
You can store them in an airtight container in the refrigerator for 2-3 days and can freeze even filled puffs for several weeks.
History of the Cream Puff Pastry:
Cream puffs are rich desserts that made their debut in the United States in 1880. However, the first cream puff originated in Europe sometime during the 1540s when Catherine de Medici’s pastry chef created the baked puffed shells for Catherine’s husband, Henry II of France.
The Metropolitan City of Paris, France
Paris, France’s capital, is a major European city and a global center for art, fashion, gastronomy, and culture. Its 19th-century cityscape is crisscrossed by wide boulevards and the River Seine. Beyond such landmarks as the Eiffel Tower and the 12th-century, Gothic Notre-Dame cathedral, the city is known for its cafe culture and designer boutiques along the Rue du Faubourg Saint-Honoré.
The City of Paris, France
A Brief History of Paris
The Parisii, a sub-tribe of the Celtic Senones, inhabited the Paris area from around the middle of the 3rd century BC. One of the area’s major north-south trade routes crossed the Seine on the île de la Cité; this meeting place of land and water trade routes gradually became an important trading center. The Parisii traded with many river towns (some as far away as the Iberian Peninsula) and minted their own coins for that purpose.
Tourism in Paris
The center of Paris contains the most visited monuments in the city, including the Notre Dame Cathedral (now closed for restoration) and the Louvre as well as the Sainte-Chapelle; Les Invalides, where the tomb of Napoleon is located, and the Eiffel Tower are located on the Left Bank south-west of the center.
The Panthéon and the Catacombs of Paris are also located on the Left Bank of the Seine. The banks of the Seine from the Pont de Sully to the Pont d’Iéna have been listed as a UNESCO World Heritage Site since 1991.
French Cuisine
French cuisine developed throughout the centuries influenced by the many surrounding cultures of Spain, Italy, Switzerland, Germany, and Belgium. In addition to its own food traditions on the long western coastlines of the Atlantic, the Channel, and inland.
– Featured Bakery –
Odette 77 Rue Galande, 75005 Paris, France Telephone: (+ 33) 06 37 57 04 45
Chic stop for elaborate cream puffs, pastries & wine, plus Notre Dame views from outdoor tables.
In a large saucepan, bring water, butter, sugar, and salt to a boil. Add flour all at once and stir until smooth ball forms.
Mix in the Eggs
Remove from the heat and beat in eggs, one at a time. Continue beating until the mixture is smooth and shiny.
Divide the Dough into 10 Balls
Using a large spoonful of dough, drop onto a large ungreased baking sheet 2-in. apart (it should make 10 dough balls).
Bake the Puffs
Bake at 400° for about 35 minutes or until golden brown. Cool on a wire rack.
For the Filling
Combine berries and 1/4 cup sugar. Chill 30 minutes.
Whip the Cream
Whip the cream and remaining ¼ cup sugar until stiff. Gently fold in the berries in the cream mixture.
Assemble the Cream Puff
Cut the tops off the puffs. Fill it with a layer of strawberry cream and replace the tops. Sprinkle with confectioners’ sugar, and serve with additional berries and mint leaves.
Serve this delightful puff pastry with milk, coffee, or tea. You can’t go wrong with this tasty treat, it will be the talk of the day. So give your taste buds something to sing about, and make the pastry! 😛 🍓 ☕ 🥛
The pastry is filled with a sweet and tasty strawberry cream filling. It is perfect for a Sunday brunch, with coffee and tea, an after-dinner dessert, or on a romantic date.
In a large saucepan, bring water, butter, sugar, and salt to a boil. Add flour all at once and stir until smooth ball forms.
1 cup water, ½ cup unsalted butter, 1 tsp white sugar, ¼ tsp salt, 1 cup all-purpose flour
Remove from the heat and beat in eggs, one at a time. Continue beating until the mixture is smooth and shiny.
4 eggs
Using a large spoonful of dough, drop onto a large ungreased baking sheet 2-in. apart (it should make 10 dough balls).
Bake at 400° for about 35 minutes or until golden brown. Cool on a wire rack.
For the Cream Filling:
Combine berries and ¼ cup sugar. Chill 30 minutes.
2 pints fresh strawberries, ½ cup white sugar
Beat the cream and remaining ¼ cup sugar until stiff. Gently fold in the berries in the cream mixture.
2 cups heavy cream
Assemble the Cream Puff:
Cut the tops off the puffs. Fill it with a layer of strawberry cream and replace the tops. Sprinkle with confectioners' sugar, and serve with additional berries and mint leaves.
fresh strawberries, Mint leaves, Confectioners’ sugar
Other Recipes That Go Well With Strawberry Cream Puffs
Georgia Peach Ice Cream
This recipe for non-churn Peach ice cream is both easy and tasty. You can use it in an ice cream maker if you want but it turns out creamy and smooth without the maker. It will have your taste buds doing the happy dance.
By Taste The World Cookbook – Copyright 2022 All rights reserved.
By Odette – By https://www.facebook.com/leschouxodetteparis/
By Yann Caradec from Paris, France – La Tour Eiffel vue de la Tour Saint-Jacques, CC BY-SA 2.0, https://commons.wikimedia.org/w/index.php?curid=34933538
This hearty Ham, Hominy, and Cauliflower Chowder is an original recipe by cooks from Taste the World Cookbook. It’s a hearty dish that uses a Cauliflower Purée base. The cheese is melted into the purée, then the ham, hominy, and cauliflower florets are added.
The star of this recipe is the cauliflower purée. Although we used ham and hominy for this recipe, you can use other meats and vegetables. Some of the most popular combinations are (clam & potato), (bacon & corn), and (chicken & mushroom).
You will need to adjust your cooking times if you use other meats or root vegetables that take longer to cook. Don’t cook raw meat in the chowder but instead pre-cook it before adding it to the chowder.
Hearty Ham, Cauliflower and Hominy Chowder
How to Store Leftover Ham, Hominy, and Cauliflower Chowder
Store leftover chowder in an airtight container in the refrigerator for up to 4 days. Unfortunately, this chowder will not freeze well because of the milk in it. When you reheat the chowder, the liquid in it will take on a grainy texture. The only way to avoid that is to substitute the milk for non-dairy milk (almond milk, soy milk, coconut milk, ect…).
History of Chowder
Chowder is a type of soup or stew often prepared with milk or cream. The origin of the chowder is obscure but it’s believed that it was brought to North America by immigrants from England and France and seafarers more than 250 years ago. In 1890, in the magazine American Notes and Queries, it was said that the dish was of French origin.
Although we found thousands of recipes for ham and cauliflower chowder/soup, we couldn’t find any that included hominy with it. When we developed this recipe we gave it a little bit of southwest flair by incorporating hominy and jalapeno peppers into it. That is why Phoenix has been geotagged for this recipe, it’s where the Test Kitchen for Taste the World Cookbook is located.
The Metropolitan City of Phoenix, Arizona
Phoenix is the capital of Arizona and the hub of the southwestern U.S. Known for its year-round sun and warm temperatures, it anchors a sprawling, multicity metropolitan area known as the Valley of the Sun.
A Brief History of Phoenix, Arizona
The Hohokam people occupied the Phoenix area for 2,000 years. They created roughly 135 miles (217 kilometers) of irrigation canals, making the desert land arable, and paths of these canals were used for the Arizona Canal, Central Arizona Project Canal, and the Hayden-Rhodes Aqueduct. They also carried out extensive trade with the nearby Ancient Puebloans, Mogollon, and Sinagua, as well as with the more distant Mesoamerican civilizations. It is believed periods of drought and severe floods between 1300 and 1450 led to the Hohokam civilization’s abandonment of the area.
The history of the city of Phoenix begins with Jack Swilling, a Confederate veteran of the Civil War who prospected in the nearby mining town of Wickenburg in the newly formed Arizona Territory. As he traveled through the Salt River Valley in 1867, he saw a potential for farming to supply Wickenburg with food. The railroad’s arrival in the valley in the 1880s was the first of several events that made Phoenix a trade center whose products reached eastern and western markets.
On February 14, 1912, Phoenix became a state capital, as Arizona was admitted to the Union as the 48th state under President William Howard Taft. In 1920, Phoenix would see its first skyscraper, the Heard Building and in 1929, Sky Harbor was officially opened.
Phoenix has maintained a growth streak in recent years, growing by 24.2% before 2007. This made it the second-fastest-growing metropolitan area in the United States, surpassed only by Las Vegas.
Tourism in Phoenix
With more than 62,000 hotel rooms in over 500 hotels and 40 resorts, greater Phoenix sees over 16 million visitors each year, most of whom are leisure travelers. It’s known for high-end spa resorts, golf courses, and vibrant nightclubs. Other highlights include the Desert Botanical Garden, displaying cacti and numerous native plants.
There are many attractions near Phoenix, such as Agua Fria National Monument, Arcosanti, Casa Grande Ruins National Monument, Lost Dutchman State Park, Montezuma’s Castle, and Montezuma’s Well, and Organ Pipe Cactus National Monument.
Arizona is home to many famous attractions such as the Grand Canyon, Lake Havasu, Meteor Crater, the Painted Desert, the Petrified Forest, Tombstone, Kartchner Caverns, Sedona, and Lowell Observatory.
The Cuisine of Phoenix
Like many other western cities, Phoenix’s earliest restaurants were often steakhouses. Today, Phoenix is also renowned for its Mexican food, thanks to its large Hispanic population and its proximity to Mexico. Some of Phoenix’s restaurants have a long history.
Phoenix boasts cuisines from all over the world, such as barbecue, Cajun/Creole, Greek, Hawaiian, Irish, Japanese, sushi, Italian, fusion, Persian, Indian (South Asian), Korean, Spanish, Thai, Chinese, southwestern, Tex-Mex, Vietnamese, Brazilian, and French food.
– Featured Restaraunt –
Taylor’s Chowder House 3538 W Calavar Rd. Phoenix, AZ 85053 Telephone: +1 (602) 978-1815
Taylor’s Chowder House
Clam chowder, fried fish & broiled seafood are served at this eatery with whimsical nautical decor.
How to Make This Hearty Ham, Cauliflower, and Hominy Chowder Recipe
In this recipe, you will use ¾ of the cauliflower florets to make the puree base and ¼ to remain whole for the chowder. If you want to give it a little more southwest flavor, add some chopped jalapeno peppers to the chowder.
What You Need to Make Ham, Cauliflower, and Hominy Chowder
It is always wise to have all your ingredients laid out and prepared before starting any recipe.
Equipment
1 Soup Pot
1 Blending Machine
1 Knife
1 Cutting Board
For the Cauliflower Purée
2 tbsp butter
½ cup onion, diced
1 clove of garlic, minced
¼ cup all-purpose flour
2 cup milk
3 cup water
1 tsp salt
2 ½ lbs. cauliflower florets, chopped
For the Chowder
1 cup cooked ham, cubed
1 cup hominy
½ cup mushrooms, chopped
3 cup cheddar cheese, shredded
jalapeno peppers, optional
Garnish With
Parmesan cheese, shredded
red chili flakes
How to Cook Ham, Hominy, and Cauliflower Chowder
Time needed: 1 hour
Cooking Directions
For the Cauliflower Purée:
In a large soup pot, melt the butter over medium heat. Add the onion and cook until softened, about 5 minutes. Add the garlic and stir until fragrant, about 30 seconds.
Prep the Cauliflower:
Stir in the flour and cook for 30-60 seconds longer. Slowly whisk in the milk and the broth. Add the salt. Bring to a light simmer, then add the cauliflower.
Cook the Cauliflower:
Cover the pot and cook until the cauliflower is tender about 15 minutes. Remove ¼ of the cauliflower to reserve for chowder.
Purée the Cauliflower:
Working in batches, transfer ¾ of the soup to a blender and blend until smooth. Return to the soup pot.
For the Chowder:
Stir in the cheese and stir until the cheese is melted. Stir in the ham, hominy, remaining cauliflower, and jalapeno peppers (optional) and heat until the ham is fully heated.
Garnish With:
Serve warm and garnish with parmesan cheese and red chili flakes as desired.
Hearty Ham, Cauliflower and Hominy Chowder
You can store the leftover Ham, Cauliflower, and Hominy Chowder for up to 4 days in a covered container in the refrigerator.
This recipe is thick and cheesy and nice and easy to make. A thick cauliflower puree combined with cheese, ham, and hominy makes a wonderfully flavorful dish that warms the soul.
In a large soup pot, melt the butter over medium heat. Add the onion and cook until softened, about 5 minutes. Add the garlic and stir until fragrant, about 30 seconds.
2 tbsp unsalted butter, ½ cup yellow onion, 1 clove garlic
Stir in the flour and cook for 30-60 seconds longer. Slowly whisk in the milk and the broth. Add the salt. Bring to a light simmer, then add the cauliflower.
¼ cup all-purpose flour, 2 cup milk, 3 cup vegetable broth, 1 tsp salt, 2 ½ lbs. cauliflower florets
Cover the pot and cook until the cauliflower is tender about 15 minutes. Remove ¼ of the cauliflower to reserve for chowder.
Working in batches, transfer ¾ of the soup to a blender and blend until smooth. Return to the soup pot.
For the Chowder
Stir in the cheese and it's melted then stir in the ham, hominy, remaining cauliflower, and jalapeno peppers (optional) and heat until the ham is heated through.
1 cup ham, 1 cup hominy, ½ cup white mushrooms, 3 cup cheddar cheese, ¼ cup jalapeño pepper
Garnish With
Garnish with parmesan cheese, and red chili flakes as desired.
parmesan cheese, crushed red pepper
Notes
Store the leftover chowder in an airtight covered container in the refrigerator for up to 4 days.
Baked Spaghetti and Meatballs is a comforting pasta dish that may seem quintessentially Italian, but it did not get its start in Italy. In fact, many restaurants in Italy today don’t even serve spaghetti and meatballs.
Baking your spaghetti is an unusual way of cooking spaghetti but it is so good. The traditional way is to cook the ground beef and add it to the marina sauce then pour that over the cooked spaghetti noodles and serve. Even when it is made with meatballs it is not usually baked.
If you like a lot of liquid sauce on your spaghetti then baking it is probably not the way to go although you can always add more sauce even after baking. The melted mozzarella cheese on top is another unusual way of preparing spaghetti.
How to Store Spaghetti
To maximize the shelf life of cooked spaghetti and for safety and quality, refrigerate the spaghetti in shallow airtight containers or resealable plastic bags. Properly stored, cooked spaghetti will last for 3 to 5 days in the refrigerator.
History of Spaghetti and Meatballs
The star of this pasta dish is the tender and flavorful meatballs. Meatballs can be found in, but are not exclusive to, Italian cuisine. In fact, a lot of countries and cultures have their own version of meatballs.
Spaghetti and meatballs have always been popular among Italian immigrants in New York City. In the late 1800s, Italian immigrants had more access to meat than they did in Italy. In 1888, Juliet Corson of New York published the first known recipe for pasta with meatballs and tomato sauce.
If you ever travel to Italy, avoid ordering spaghetti and meatballs unless you see it on the menu. But if you visit an Italian restaurant in America, ordering spaghetti and meatballs will likely mean you get a house specialty!
The Metropolitan City of New York, NY, USA
New York City comprises 5 boroughs sitting where the Hudson River meets the Atlantic Ocean. At its core is Manhattan, a densely populated borough that’s among the world’s major commercial, financial and cultural centers. Its iconic sites include skyscrapers such as the Empire State Building and sprawling Central Park. Broadway theater is staged in neon-lit Times Square.
New York City is a global hub of business and commerce, as a center for banking and finance, retailing, world trade, transportation, tourism, real estate, new media, traditional media, advertising, legal services, accountancy, insurance, theater, fashion, and the arts in the United States; while Silicon Alley, metonymous for New York’s broad-spectrum high technology sphere, continues to expand.
A Brief History of New York
In the precolonial era, the area of present-day New York City was inhabited by Algonquian Native Americans, including the Lenape. Their homeland, known as Lenapehoking, included Staten Island, Manhattan, the Bronx, the western portion of Long Island (including the areas that would later become the boroughs of Brooklyn and Queens), and the Lower Hudson Valley.
A permanent European presence near New York Harbor began in 1624—making New York the 12th oldest continuously occupied European-established settlement in the continental United States. It was first ruled by the Dutch then the English took control. The Battle of Long Island, the largest battle of the American Revolutionary War, was fought in August 1776 within the modern-day borough of Brooklyn.
Over the course of the nineteenth century, New York City’s population grew from 60,000 to 3.43 million. The city was transformed by both commercial and residential development relating to its status as a national and international trading center, as well as by European immigration.
New York became the most populous urbanized area in the world in the early 1920s, overtaking London. The metropolitan area surpassed the 10 million mark in the early 1930s, becoming the first megacity in human history.
As of the 2020 census, the city has a population of 8,804,190 distributed over 300.46 square miles (778.2 km2) making New York City the most densely populated city in the United States.
Major tourist destinations in Manhattan include:
Times Square Broadway theater productions The Empire State Building The Statue of Liberty Ellis Island The United Nations Headquarters The World Trade Center (including the National September 11 Museum and One World Trade Center) The Metropolitan Museum of Art Central Park and Washington Square Park The Stonewall Inn Rockefeller Center Manhattan Chinatown Koreatown Curry Hill Harlem
Spanish Harlem Little Italy Little Australia luxury shopping along Fifth and Madison Avenues Events such as the Halloween Parade in Greenwich Village The Brooklyn Bridge (shared with Brooklyn) The Macy’s Thanksgiving Day Parade The lighting of the Rockefeller Center Christmas Tree The St. Patrick’s Day parade Seasonal activities such as ice skating in Central Park in the wintertime The Tribeca Film Festival Free performances in Central Park at Summerstage.
The Cuisine of New York City
The cuisine of New York City comprises many cuisines belonging to various ethnic groups that have entered the United States through the city. Almost all ethnic cuisines are well represented in New York, both within and outside the various ethnic neighborhoods.
– Featured Restaraunt –
Lilia – Italian Restaurant and Café 26 Broadway, Brooklyn, NY 11249, USA Telephone: +1 (718) 576-3095
Lilia Italian Restaurant and Café
Lilia brings the best of Italy to Williamsburg where wood-fired seafood, hand-crafted pasta, classic Italian cocktails, and warm hospitality come together to create a casual dining experience.
Cooking Directions for Baked Spaghetti and Meatballs
Preheat the Oven
Preheat the oven to 375 degrees F. Lightly oil a 9×9 baking dish or coat with nonstick spray.
Form the Meatballs
In a large bowl, combine beef, pork, egg, Panko, Parmesan, and bruschetta seasoning; season with salt and pepper, to taste. Using a wooden spoon or clean hands, stir until well combined. Roll the mixture into 1-inch meatballs, forming about 20 meatballs.
Brown the Meatballs
Heat olive oil in a large stockpot or Dutch oven over medium heat. Add meatballs, in batches, and cook until all sides are browned about 2-3 minutes. Transfer to a paper towel-lined plate; set aside.
Boil the Pasta
In a large pot of boiling salted water, cook pasta according to package instructions; drain well and stir in marinara sauce.
Bake the Dish
Add pasta to the prepared baking dish and top with meatballs; sprinkle with mozzarella. Place into oven and bake until bubbly and heated through, about 15-20 minutes.
Garnish and Serve
Serve immediately, garnished with parsley, if desired.
Garnish your Baked Spaghetti and Meatballs with some fresh chopped parsley and serve with garlic toast.
In a large bowl, combine beef, pork, egg, Panko, Parmesan, bruschetta seasoning mix; season with salt and pepper, to taste. Using a wooden spoon or clean hands, stir until well combined. Roll the mixture into 1 1/4-to-1 1/2-inch meatballs, forming about 18-20 meatballs.
8 oz 80/20 ground beef, 8 oz ground pork, 1 large egg, ¼ cup bread crumbs, ¼ cup parmesan cheese, 1 tbsp Italian Bruschetta Seasoning Mix, salt
Chill in the refrigerator for 30 minutes before cooking.
Preheat oven to 375 degrees F. Lightly oil a 9×9 baking dish or coat with nonstick spray.
1 tbsp olive oil
Heat olive oil in a large stockpot or Dutch oven over medium heat. Add meatballs, in batches, and cook until all sides are browned, about 2-3 minutes. Transfer to a paper towel-lined plate; set aside.
In a large pot of boiling salted water, cook pasta according to package instructions; drain well and stir in marinara sauce.
12 oz spaghetti, 3 cups marinara sauce
Add pasta to the prepared baking dish and top with meatballs; sprinkle with mozzarella. Place into oven and bake until bubbly and heated through, about 15-20 minutes.
2 cups mozzarella cheese
Serve immediately, garnished with parsley, if desired.
Recipes That Go Well With Baked Spaghetti and Meatballs
Italian Bruschetta Seasoning Mix
Whip up this flavorful Bruschetta Seasoning Mix with ease and speed, a kitchen essential that's ready in just minutes. Infuse the herby goodness into your beloved pasta dishes, sprinkle it on pizza, or add a flavorful twist to focaccia. With this versatile mix at your disposal, every meal can have that delightful Italian finish.
By Taste The World Cookbook – Copyright 2022 All rights reserved.
By Lilia – Italian Restaurant and Café – By https://www.lilianewyork.com/
By Fred Hsu on en.wikipedia – Own work, CC BY-SA 4.0, https://commons.wikimedia.org/w/index.php?curid=112382958
By David Shankbone – Own work, CC BY-SA 3.0, https://commons.wikimedia.org/w/index.php?curid=90026371
By Jim Griffin – City Building and Unisphere — this morning, CC0, https://commons.wikimedia.org/w/index.php?curid=108719748
By Jim.henderson – Own work, CC0, https://commons.wikimedia.org/w/index.php?curid=8941468
By Image from Flickr published under Creative Commons Attribution 2.0 Generic (CC BY 2.0) by user soomness – https://c2.staticflickr.com/2/1767/42671359815_5ef8119d53_o.jpg, CC BY 2.0, https://commons.wikimedia.org/w/index.php?curid=72365445
By User:Mcj1800 – User:Mcj1800, CC BY-SA 4.0, https://commons.wikimedia.org/w/index.php?curid=90026667
By Steve Cadman – originally posted to Flickr as The United Nations Building, CC BY-SA 2.0, https://commons.wikimedia.org/w/index.php?curid=4478254
By Kgwo1972 at English Wikipedia – Transferred from en.wikipedia to Commons., Public Domain, https://commons.wikimedia.org/w/index.php?curid=4172409
This Kielbasa, Pepper, and Potato Skillet comes to us from Warsaw, Poland. This quick & easy recipe is an old favorite dinner recipe of mine. The Kielbasa and potatoes taste wonderful together and the sweet peppers are the perfect complement to the dish.
You can use any type of sausage for this recipe, obviously, if you choose a sausage that comes from the store uncooked you will need to adjust the cooking time. As with the sausage, you can choose from a wide variety of roots and vegetables to use. The two essential ingredients for this recipe, in my opinion, are fish sauce and citrus. In case you did not know, Worcestershire sauce is a fermented fish sauce.
How to Store the Kielbasa, Pepper, and Potato Skillet
Leftovers should be stored in an airtight container and refrigerated within 2 hours of cooking or reheating. Use the leftover Kielbasa skillet within 3 to 4 days or freeze it for up to 2 months.
History of the Kielbasa, Pepper, and Potatoes
Kielbasa is any type of meat sausage from Poland and is a staple of Polish cuisine. In American English, the word typically refers to a coarse, U-shaped smoked sausage of any kind of meat.
The Potato was the first domesticated vegetable in the region of modern-day southern Peru and extreme northwestern Bolivia between 8000 and 5000 BC. The cultivation of potatoes in South America may go back 10,000 years.
Peppers are native to Mexico, Central America, and northern South America. Pepper seeds were imported to Spain in 1493 and then spread through Europe and Asia. The mild bell pepper cultivar was developed in the 1920s, in Szeged, Hungary.
Kielbasa, Pepper, and Potato Skillet
Warsaw, Poland
Warsaw is the capital and largest city of Poland. The metropolis stands on the River Vistula in east-central Poland and its population is officially estimated at 1.8 million residents within a greater metropolitan area of 3.1 million residents, which makes Warsaw the 7th most-populous capital city in the European Union.
Warsaw, Poland
The city area measures 517 km2 (200 sq mi) and comprises 18 boroughs, while the metropolitan area covers 6,100 km2 (2,355 sq mi). Warsaw is an alpha global city, a major cultural, political, and economic hub, and the country’s seat of government. Its historical Old Town was designated a UNESCO World Heritage Site.
A Brief History of Warsaw, Poland
The history of Warsaw spans over 1400 years. At that time, the city evolved from a cluster of villages to the capital of a major European power, the Polish–Lithuanian Commonwealth. Fortified settlements founded in the 9th century form the core of the city, in today’s Warsaw Old Town.
The city has hosted many crucial events in the history of Poland. It was the site of the election of Polish kings, the meeting of the Polish parliament (Sejm), and events such as the Polish victory over the Bolsheviks at the Vistula, during the Battle of Warsaw (1920). In recent years the history-laden city has grown to become the multicultural capital of a modern European state and a major commercial and cultural center of Central Europe.
Tourism in Warsaw, Poland
There are over 60 museums and galleries in Warsaw that are accessible to the public. As interesting examples of expositions, the most notable are: the world’s first Museum of Posters boasting one of the largest collections of art posters in the world, and the Museum of the History of Polish Jews.
The Cuisine of Warsaw, Poland
Warsaw’s culinary tradition has been shaped by its multicultural population. The city’s cuisine is distinct from that of other cities and towns in Poland. In 2021, National Geographic named Warsaw one of the top cities for vegans in Europe. Śródmieście Południowe (Southern Downtown) and its “hipster food culture” was singled out as the epicenter.
– Featured Restaraunt –
Restauracja Polska Komitetu Obrony Robotników 24, 02-148 Warszawa, Poland
Restauracja Polska
Restauracja Polska is a brand new addition to the culinary map of Warsaw, a place where you can enjoy the taste and form of slightly different interpretations of the dishes we all know and love. Our menu is not only an imaginative culinary tale but also a promise of the multidimensional taste experience we offer our guests.
The smells of home cooking, jars of preserves on Grandma’s pantry shelves, a cottage in the country, a fisherman bringing home the morning’s catch – are a few of the concepts we used for inspiration while compiling our original menu.
Our kitchen uses the highest quality Polish products, paying attention to their natural origin and carefully selecting ingredients for each dish being prepared. Let us mention our own smokehouse, where we smoke fresh meats and fish from Polish lakes. We highly recommend our house-made, crispy, fragrant bread and rolls. Only here can you savor traditional Polish spirits such as fruit cordials and meads, made according to period recipes. To complete the taste experience, we offer a wide range of carefully selected wines, including Polish varieties.
Restauracja Polska provides not only unique flavors but also a special atmosphere thanks to the interior and the exceptional staff. Join us for a culinary journey full of traditional Polish tastes, aromas, and memories.
How to Make This Kielbasa, Pepper, and Potato Skillet Recipe
This dish is quick and easy to make, the most time is spent cooking the potatoes. The smaller the potato cube the faster it will cook. In this recipe, I used ready-to-eat Kielbasa, but you can use bratwurst or even hot dogs. Regardless of the meat you choose make sure it is thoroughly cooked.
What You Need to Make This Recipe
Ingredients for Kielbasa, Pepper, and Potato Skillet
Equipment Needed
1 Knife
1 Cutting Board
1 Dutch Oven
Ingredients Needed
2 tsp vegetable oil
4 med red potatoes sliced 1/4″ thick
1 lb Kielbasa cut into 1-inch pieces
1 sm onion chopped
⅓ cup green bell pepper chopped
⅓ cup red bell pepper chopped
⅓ cup yellow bell pepper chopped
2 tbsp Worcestershire sauce
2 tbsp orange juice
½ tsp fresh basil chopped
¼ tsp salt
1 tsp black pepper or to taste
How to Cook This Kielbasa, Pepper, and Potato Skillet Recipe
Time needed: 26 minutes
Cooking Directions
Heat the Oil
Heat the oil in a heavy skillet over medium-high heat. Add the potatoes, cover the pan, and cook for 6 minutes, stirring occasionally. The potatoes should be browned and just crisp-tender.
Add the Kielbasa
Add the Kielbasa, onion, green, red, and yellow peppers to the skillet. Cook, stirring frequently, for 5 minutes or until the vegetables are crisp-tender.
Mix and Cook
In a small cup or bowl, stir together the Worcestershire sauce, orange juice, basil, salt, and pepper. Add to the skillet. Cook, stirring frequently, for 5 minutes or until the meat and vegetables are coated in the sauce and heated through.
Your family is going to love this skillet recipe, it’s a one-pan recipe that is easy to make and easy to clean up after. This dish never makes its way into the refrigerator as leftovers because everyone loves it so much.
A quick and easy-to-make one skillet dinner. The tender potatoes, bell peppers, and onions are enhanced by the delicious Kielbasa in this tasty Polish recipe.
Heat the oil in a heavy skillet over medium-high heat. Add the potatoes, cover the pan, and cook for 6 minutes, stirring occasionally. The potatoes should be browned and just crisp-tender.
2 tsp vegetable oil, 4 med red potatoes
Add the Kielbasa, onion, green, red, and yellow peppers to the skillet. Cook, stirring frequently, for 5 minutes or until the vegetables are crisp-tender.
1 lbs kielbasa sausage, 1 sm yellow onion, ⅓ cup green bell pepper, ⅓ cup red bell pepper, ⅓ cup yellow bell pepper
In a small cup or bowl, stir together the Worcestershire sauce, orange juice, basil, salt, and pepper. Add to the skillet. Cook, stirring frequently, for 5 minutes or until the meat and vegetables are coated in the sauce and heated through.
2 tbsp Worcestershire sauce, 2 tbsp orange juice, ½ tsp basil, ¼ tsp salt, 1 tsp black pepper
Other Recipes That Go With Kielbasa, Pepper, and Potato Skillet
Russian Raisin Cake ~ Русский Изюмный Пирог
Embark on a delightful culinary adventure with this authentic Russian Raisin Cake recipe. Brimming with juicy raisins, this tender and moist cake promises a burst of sweetness in every bite. As effortless to create as it is delightful to devour, this cake is the perfect companion to your morning coffee or afternoon tea. Enjoy the simplicity of its preparation and the rich, comforting flavor that defines this classic Russian delicacy.
By Taste The World Cookbook – Copyright 2022 All rights reserved.
By Restauracja Polska – By http://www.restauracjapolska.eu/
By Qbolewicz – Own work, CC BY-SA 4.0, https://commons.wikimedia.org/w/index.php?curid=93370913
By McBartosz – Own work, CC BY 3.0, https://commons.wikimedia.org/w/index.php?curid=51006094
By Dennis Jarvis from Halifax, Canada – Poland-00808 – Castle Square, CC BY-SA 2.0, https://commons.wikimedia.org/w/index.php?curid=54903814
By Tilman2007 – Own work, CC BY-SA 4.0, https://commons.wikimedia.org/w/index.php?curid=62112627
By Tilman2007 – Own work, CC BY-SA 4.0, https://commons.wikimedia.org/w/index.php?curid=62111139
By Tilman2007 – Own work, CC BY-SA 4.0, https://commons.wikimedia.org/w/index.php?curid=62112189
By Tilman2007 – Own work, CC BY-SA 4.0, https://commons.wikimedia.org/w/index.php?curid=61514803
By This photo was taken by Przemysław JahrAutorem zdjęcia jest Przemysław JahrWykorzystując zdjęcie proszę podać jako autora:Przemysław Jahr / Wikimedia Commons – Own work, Public Domain, https://commons.wikimedia.org/w/index.php?curid=26189009
For as long as I can remember, Boston Fruit Cookies have been a Christmas treat but this cookie is good any time of the year. This recipe comes to us from the kitchen of Nana Kissinger in Fayetteville, PA. We changed just a few things to bring out the flavor of Christmas.
In the original and most recipes you boil the raisins in water and reserve some of that water to add to the dough mixture. In our recipe, we added cranberries and soaked the raisins and cranberries in German Spiced Wine for 24 hours.
How to Store Boston Fruit Cookies
You can store your Boston Fruit Cookies in glass jars, plastic containers, or tins. Ensure any container that you use has an airtight seal to keep the cookies fresh. To keep your cookies fresher for a longer time, refrigerate or freeze them in a plastic airtight container or sealed plastic bags.
Boston is the capital and most populous city of the Commonwealth of Massachusetts in the United States and the 24th-most populous city in the country. The city proper covers 48.4 square miles with a population of 675,647 in 2020, also making it the most populous city in New England.
Boston, Massachusetts
A Brief History of Boston, Massachusetts
Prior to European colonization, modern-day Boston was originally inhabited by the indigenous Massachusett peoples. There were small Native communities throughout the area and they most likely moved between winter homes inland where hunting was plentiful, and summer homes along the coast where fishing and shellfish beds were plentiful.
European settlers arrived in what would become Boston in the early 1600s and many of the crucial events of the American Revolution occurred in or near Boston. In 1773, Parliament passed the Tea Act which prompted the Boston Tea Party, where a group of angered Bostonian citizens threw an entire shipment of tea sent by the East India Company into Boston Harbor.
In the 1820s, Boston’s population grew rapidly, and the city’s ethnic composition changed dramatically with the first wave of European immigrants. Irish immigrants dominated the first wave of newcomers with about 35,000 Irish settling in Boston.
Many architecturally significant buildings were built during the 20th century and transformed the city into the intellectual, technological, and political center we know today.
Tourism in Boston, Massachusetts
Boston is a very expensive city but it is well worth the extra cost to visit. The city offers some of the best food in the northeast and there are a ton of sights and entertainment.
The city offers both the new and the old, where cobbled-stone streets meet glass-enclosed shopping galleries, where The Freedom Trail landmarks stand beside cutting-edge restaurants and renowned performance theatres brush shoulders with trendy nightclubs.
The Cuisine of Boston, Massachusetts
Boston is known for, baked beans (hence the nickname “Beantown”), bulkie rolls, and various pastries. Boston cream pie is not a pie but a cake with custard filling. The origins are mysterious, but it is likely that antecedent cakes were made with either a sponge cake or pound cake.
– Featured Bakery –
Athan’s European Bakery 407 Washington St. Boston, MA 02135 (617) 783-0313
Athan’s Bakery
Athan’s European Bakery is an authentic cafe and artisan pastry shop. We believe we have brought a little bit of Europe to Boston. Our sweet offerings are handmade in our European-style kitchen according to classic and traditional techniques.
This recipe is time-consuming but worth the extra effort. The key to this recipe is the Spiced Wine. Be sure to soak your fruit in the wine for 24 hours prior to making these delicious cookies.
Soak the Raisins and Cranberries in German Spiced Wine for 24 hours.
What You Will Need to Make Boston Fruit Cookies
Ingredients to Make
Boston Fruit Cookies
Equipment
2 Glass Jars with Lids
1 Mixing Bowl
1Mixing Machine
1 Baking Sheet
Ingredients
1 ½ cup brown sugar
1 cup vegetable shortening
3 large eggs
3 ½ cup flour
1 tsp salt
6 oz raisins, soaked in spiced wine or spiced rum
6 oz cranberries, soaked in spiced wine or spiced rum
½ cup raisin/cranberry juice, reserved from soaking the raisins and cranberries
1 tsp baking soda, dissolved into the raisin/cranberry juice
1 cup coconut, grated
1 ½ cup walnuts, chopped
How to Bake Boston Fruit Cookies
Boston Fruit Cookies
Time needed: 25 minutes
How to Bake Boston Fruit Cookies
Mix Wet Ingredients
Cream sugar and shortening. Add in Large eggs and beat well.
Mix in Dry Ingredients
Add in flour, salt, and soda dissolved in raisin/cranberry juice. Mix well.
Add Fruit
Stir in raisins, cranberries, walnuts, and coconut.
Drop and Bake
Drop by teaspoonfuls onto the cookie sheet. Bake at 375 degrees for 10-12 min.
Boston Fruit Cookies
You are going to love these cookies. The cranberries and spice wine make these cookies stand out from the usual Boston Fruit Cookie.
Other Recipes That Go Well With Boston Fruit Cookies
Georgia Peach Ice Cream
This recipe for non-churn Peach ice cream is both easy and tasty. You can use it in an ice cream maker if you want but it turns out creamy and smooth without the maker. It will have your taste buds doing the happy dance.
Spaghetti Alla Bolognese comes to us from the city of Bologna, Italy. However, we have substituted the standard spaghetti pasta with spaghetti squash and the spaghetti squash has its origins in China. This is a case of two great tastes that go together (Bolognese Sauce and Spaghetti Squash).
This Bolognese sauce is not to be confused with the Bolognese dog. However, the rich Bolognese sauce is full of flavor, thick, and will make you forget about canned spaghetti sauce. You can use it with any type of pasta or as a stand-alone stew with some crackers.
We chose to go with spaghetti squash to accompany this delicious sauce. I put the spaghetti squash in the oven to cook after I add the meat to the Ragù sauce in the recipe. It gives enough time to cook and shred the spaghetti squash.
An ingreadent some may not reconize is pancetta. Pancetta and bacon are both made from pork belly and are salt-cured and can be interchanged with each other in this recipe.
How to Store Spaghetti
To maximize the shelf life of cooked spaghetti for safety and quality, refrigerate the spaghetti in shallow airtight containers or resealable plastic bags. Properly stored, cooked spaghetti will last for 3 to 5 days in the refrigerator.
The History of Spaghetti
While some historians believe pasta originated in Italy, most are convinced Marco Polo actually brought it back from his epic voyage to China. The earliest known pasta was made from rice flour and was common in the east. In Italy, pasta was made from hard wheat and shaped into long strands.
Spaghetti alla Bolognese
The City of Bologna, Italy
Bologna is the capital and largest city of the Emilia-Romagna Region in Northern Italy. It is the seventh most populous city in Italy with about 390,000 inhabitants and 150 different nationalities. It’s a metropolitan area that is home to more than 1,000,000 people.
Visit the City of Bologna, Italy – By Conte di Cavour – Own work, CC BY-SA 4.0
A Brief History of Bologna, Italy
The first settlements date back to at least 1000 BC. The city has been an urban center, first under the Etruscans (Velzna/Felsina) and the Celts (Bona), then under the Romans (Bononia), then again in the Middle Ages, as a free municipality (for one century it was the fifth largest European city based on population).
Home to the oldest university in the world, the University of Bologna, founded in 1088, Bologna hosts thousands of students who enrich the social and cultural life of the city. Famous for its towers and lengthy porticoes, Bologna has a well-preserved historical center (one of the largest in Italy) thanks to a careful restoration and conservation policy that began at the end of the 1970s, on the heels of serious damage done by the urban demolition at the end of the 19th century as well as that caused by wars.
Tourism in Bologna, Italy
An important cultural and artistic center, its importance in terms of landmarks can be attributed to a varied mixture of monuments and architectural examples (medieval towers, antique buildings, churches, the layout of its historical center) as well as works of art that are the result of a first-class architectural and artistic history.
The City is also an important transportation crossroad for the roads and trains of Northern Italy, where many important mechanical, electronic, and nutritional industries have their headquarters. According to the most recent data gathered by the European Regional Economic Growth Index (E-REGI) of 2009, Bologna is the first Italian city and the 47th European city in terms of its economic growth rate.
In 2000 it was declared the European capital of culture and in 2006, a UNESCO “city of music”. The city of Bologna was selected to participate in the Universal Exposition of Shanghai 2010 together with 45 other cities from around the world.
The Cuisine of Bologna, Italy
Well, Bologna is known for cured meats, salty cheeses, handmade pasta, hearty meat sauces, and of course, gelato. And if that doesn’t sound like enough, there’s even a “food theme park” where you can experience and taste all the foods of Italy.
– Featured Restaraunt –
Al Sangiovese Restaurant Vicolo Del Falcone 2 40124 Bologna (Bologna) Telefono: +39 +39 051 583057
Al Sangiovese Restaurant
Sangiovese is a small typical restaurant in Bologna city center, a few meters from the enchanting Piazza Maggiore and the central Via D’Azeglio. Located in the heart of the city, Al Sangiovese restaurant is ideal for tourists but also for those who want to spend a lunch break enjoying the typical flavors of their city.
Organize your equipment and ingredients before you start. because this recipe takes some time and requires constant attention, primarily stirring the sauce. So chop those vegetables and let’s make some Spaghetti alla Bolognese.
What You Will Need to Make Spaghetti alla Bolognese
Ingredients for Spaghetti alla Bolognese
Equipment Needed
Dutch Oven
Spatula
Baking Sheet
Two Forks
For the Béchamel
4 tbsp unsalted butter
4 tbsp flour
2 ⅔ cups milk
1 cup grated parmesan cheese
black pepper to taste
salt to taste
For the Ragù
3 tbsp extra virgin olive oil
3 oz pancetta or thick bacon finely chopped
1 onion finely diced
3 med stalk of celery with leaves finely diced
3 small carrots finely diced
6 cloves of garlic roughly chopped
10 oz ground pork
10 oz ground beef
2 tbsp tomato paste
⅔ cup dry red wine
1 cup half and half or heavy cream or milk
1 28- can crushed tomatoes 28 oz can
black pepper to taste
salt to taste
How to Cook Spaghetti alla Bolognese
Time needed: 1 hour and 45 minutes
How to cook Spaghetti alla Bolognese
For the Spaghetti Squash
Preheat the oven to 400°F.
Season the Squash
Slice the spaghetti squash in half lengthwise and scoop out the seeds and ribbing. Drizzle the inside of the squash with olive oil and sprinkle with salt and pepper.
Cook the Squash
Place the spaghetti squash cut side down on the baking sheet and use a fork to poke holes. Roast for 30 to 40 minutes or until lightly browned on the outside, fork-tender, but still a little bit firm. The time will vary depending on the size of your squash.
Scrape and Fluff the Strands
Remove from the oven and flip the squash so that it’s cut side up. When cool to the touch, use a fork to scrape and fluff the strands from the sides of the squash.
For the Béchamel
In a large saucepan melt the butter over medium-high heat. Add the flour and cook, stirring with a whisk, for 3 minutes.
Add the Milk and Cheese
Slowly add the milk, and whisk together. Add the grated parmesan cheese. Whisk and cook over medium heat for several minutes, until slightly thickened. Remove from heat and let cool.
For the Ragù
Heat the olive oil in a 12-inch dutch oven over medium-high heat. Add the pancetta and chopped vegetables and sauté, stirring frequently with a wooden spoon, for about 10 minutes.
Add the Garlic and Meat
Add in the garlic and sauté for 30 seconds before adding in the meat. Stir the beef and pork into the pan and slowly brown over medium heat, breaking up with a wooden spoon.
Simmer for 15 Minutes
Stir often for about 15 minutes, or until the meats are a deep brown. Add the tomato paste and stir to combine.
Add the Wine
Add the wine to the dutch oven, lowering the heat so the sauce bubbles quietly. Stir occasionally until the wine has reduced by half, about 3 minutes. Scrape up the brown bits as the wine bubbles.
Add the Half and Half
Stir in the half and half. Adjust heat so the liquid bubbles very slowly. Partially cover the pot, and cook for 30 minutes. Stir frequently to check for sticking.
Add the Tomatoes
Add the tomatoes, crushing them as they go into the pot. Cook uncovered, at a very slow bubble for another 20-30 minutes, or until the sauce resembles a thick, meaty stew. Season with salt and pepper.
Add the Béchamel
Once cooked, stir in the Béchamel sauce into the meat sauce and combine with a wooden spoon.
The rich Bolognese sauce is full of flavor, thick, and will make you forget about canned spaghetti sauce. You can use it with any type of pasta or as a stand-alone stew with some crackers.
Slice the spaghetti squash in half lengthwise and scoop out the seeds and ribbing. Drizzle the inside of the squash with olive oil and sprinkle with salt and pepper.
1 spaghetti squash, olive oil, salt, black pepper
Place the spaghetti squash cut side down on the baking sheet and use a fork to poke holes. Roast for 30 to 40 minutes or until lightly browned on the outside, fork-tender, but still a little bit firm. The time will vary depending on the size of your squash.
Remove from the oven and flip the squash so that it’s cut side up. When cool to the touch, use a fork to scrape and fluff the strands from the sides of the squash.
For the Béchamel
In a large saucepan melt the butter over medium-high heat. Add the flour and cook, stirring with a whisk, for 3 minutes.
4 tbsp unsalted butter, 4 tbsp all-purpose flour
Slowly add the milk, and whisk together. Add the grated parmesan cheese. Whisk and cook over medium heat for several minutes, until slightly thickened. Remove from heat and let cool.
2 ⅔ cups milk, 1 cup parmesan cheese
For the Ragù
Heat the olive oil in a 12-inch dutch oven over medium-high heat. Add the pancetta and chopped vegetables and sauté, stirring frequently with a wooden spoon, about 10 minutes.
Add in the garlic and sauté for 30 seconds before adding in the meat. Stir the beef and pork into the pan and slowly brown over medium heat, breaking up with a wooden spoon.
6 cloves garlic, 10 oz ground lamb, 10 oz 80/20 ground beef
Stir often for about 15 minutes, or until the meats are a deep brown. Add the tomato paste and stir to combine.
2 tbsp tomato paste
Add the wine to the dutch oven, lowering the heat so the sauce bubbles quietly. Stir occasionally until the wine has reduced by half, about 3 minutes. Scrape up the brown bits as the wine bubbles.
⅔ cup red cooking wine
Stir in the half and half. Adjust heat so the liquid bubbles very slowly. Partially cover the pot, and cook for 30 minutes. Stir frequently to check for sticking.
1 cup half-and-half cream
Add the tomatoes, crushing them as they go into the pot. Cook uncovered, at a very slow bubble for another 20-30 minutes, or until the sauce resembles a thick, meaty stew. Season with salt and pepper
28 oz crushed tomatoes
Once cooked, stir in the Béchamel sauce into the meat sauce and combine with a wooden spoon.
Assemble the Spaghetti alla Bolognese
Add the cooked fresh pasta to the Bolognese sauce and stir to combine and serve.
Other Recipes That Go Well With Spaghetti alla Bolognese
Italian Pasta Salad
This Italian Pasta Salad radiates both simplicity and delight. It harmoniously marries together the hearty pasta with juicy tomatoes, freshly grated parmesan cheese, tangy olives, and spicy salami. The dish gets its final touch with a generous drizzle of zesty Italian dressing, creating a salad that's easy to make yet bursting with authentic Italian flavors.
Mom’s Old Fashion Sugar Cookies have been handed down from mother to daughter and credit the origin to the Protestant settlers in the Nazareth colony of Pennsylvania in the 1700s. They baked their cookies in the shape of a keystone, the state’s symbol.
Today we are going to use this recipe and make them into any shape you want. They are perfect for Easter, Independents Day, Halloween, Thanksgiving, Christmas, and New Year’s Eve. We are using a few different shapes of cookie cutters and three types of toppings, powdered sugar, cinnamon sugar, and colored frosting for this presentation.
How to Store Sugar Cookies
You should always store sugar cookies at room temperature in a cool, dry area of your kitchen; any additional humidity may change their texture, particularly with frosted sugar cookies. These homemade sugar cookies have a shelf life of about 3 days before they go stale.
History of the Sugar Cookie
People have been making sugar cookies for thousands of years but this recipe has its roots in the 1700s. The early settlers of Pennsylvania’s Lehigh Valley developed an early version of this recipe that is still being used today. We have some advantages today that the early settlers did not, refrigeration and electric mixers for starters.
Mom’s Old Fashion Sugar Cookies
The Borough of Nazareth, Pennsylvania
Nazareth is a borough in Northampton County, Pennsylvania, in the United States. It is in Northampton County and is part of Pennsylvania’s Lehigh Valley region.
The City of Nazareth, PA – By Shuvaev – Own work, CC BY-SA 3.0
Nestled at the foot of Blue Mountain, Nazareth is a quaint borough in the Lehigh Valley located a few miles north of Bethlehem and northwest of Easton. Founded by the Moravians and George Whitefield in 1740, Nazareth is home to the Moravian Historical Society and The Martin Guitar Company.
A Brief History of Nazareth, Pennsylvania
The Pennsylvania Amish of Lancaster County is America’s oldest Amish settlement, where thousands still live a centuries-old “Plain” lifestyle. Arriving in Amish Country allows you to step back in time to enjoy a slower, more peaceful pace – one where the horse & buggy remains a primary form of transportation, and where windmills dot the landscape, providing power harnessed from nature.
Tourism in Lancaster County, Pennsylvania
Visitors will enjoy its tree-lined streets and interesting buildings, the grand homes set on sloping lawns, and a variety of outdoor recreation opportunities including hunting, fishing, and skiing on Blue Mountain in the winter.
The Cuisine of the Pennsylvania Dutch
Pennsylvania Dutch cuisine is a mix of the old and the new: it adopts the traditional cooking methods of its homeland while using the ingredients available in the “new world.” The food is wholesome, not-too-fancy, and perfected through generations. The cuisine reflects influences of the cultural enclave of Pennsylvania Dutch culture, heritage, agrarian society, and rejection of rapid change. How to Make This Recipe for Mom’s Old Fashion Sugar Cookies
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Our ultimate goal is to deliver customer satisfaction by serving freshly made cakes, and other great quality products. Here at More Than Cakes, we live to create mouth-watering desserts that will heighten your senses and enhance your experience when life isn’t sweet.
How to Make This Recipe for Mom’s Old Fashion Sugar Cookies
You just need eight ingredients, a hand mixer, a cookie sheet, and 24 minutes to make these delicious treats. Have fun decorating the cookies with your children, let them get artistic. Like always, take precautions with children around the mixer and hot stove.
What You Will Need to Make Mom’s Old Fashion Sugar Cookies
Gather your equipment and ingredients and lay them to begin. The number of cookies you will get from a batch will depend on the size of your cookie cutter.
Ingredients for Mom’s Old Fashion Sugar Cookies
Equipment
Electric Mixer
Cookie Sheet
Spatula
Parchment Paper
Ingredients
3 cups all-purpose flour
¾ tsp baking powder
¼ tsp salt
1 cup unsalted butter, softened
1 cup sugar
1 egg, beaten
1 tbsp milk
Powdered sugar, for rolling out dough
How to Bake Mom’s Old Fashion Sugar Cookies
Time needed: 2 hours and 24 minutes
How to Bake Mom’s Old Fashion Sugar Cookies
Sift the Dry Ingredients
Sift the flour, baking powder, and salt together and set aside.
Mix the Butter and Sugar
In a large bowl mix the butter and sugar with an electric mixer until light in color.
Combine the Egg and Milk
Add the egg and milk and beat to combine.
Add the Flour Mixture
At low speed, gradually add flour and beat until the mixture pulls away from the side of the bowl.
Refrigerate the Dough
Divide the dough in half, wrap it in waxed paper, and refrigerate it for 2 hours.
Preheat the Oven
Preheat the oven to 375 degrees F.
Roll Out the Dough
Sprinkle the surface where you will roll out the dough with powdered sugar. Remove 1 wrapped pack of dough from the refrigerator at a time, sprinkle a rolling pin with powdered sugar, and roll out the dough to 1/4-inch thick.
Cut the Cookies
Cut into the desired shape, and place at least 1-inch apart on a greased baking sheet, parchment, or silicone baking mat.
Bake the Cookies
Bake for 7 to 9 minutes, rotating the cookie sheet for 4 minutes. Cookies are done when they begin to turn brown around the edges.
Cool the Cookies
Let the cookies sit on the baking sheet for 2 minutes after removing them from the oven. Transfer to a wire rack to finish cooling.
Serve the Cookies
Serve as is or decorate with icing as desired. Store in an airtight container for up to 1 week.
These cookies are best with a tall glass of milk when they have cooled and are fresh-baked but they will last up to one week in an air-tight container. At 101 calories per cookie, not counting the frosting, they are not the most healthy snack in the pantry but they are tasty and fun.
Sugar Cookies can be made for any time of the year, Easter, 4th of July, Halloween, Thanks Giving, and Christmas. They all use the same ingredients just pick a cookie cutter to fit the season you are celebrating.
In a large bowl mix the butter and sugar with an electric mixer until light in color.
1 cup unsalted butter, 1 cup white sugar
Add the egg and milk and beat to combine.
1 egg, 1 tbsp milk
At low speed, gradually add flour and beat until the mixture pulls away from the side of the bowl.
Divide the dough in half, wrap it in waxed paper, and refrigerate it for 2 hours.
Preheat oven to 375 degrees F.
Sprinkle surface where you will roll out dough with powdered sugar. Remove 1 wrapped pack of dough from the refrigerator at a time, sprinkle a rolling pin with powdered sugar, and roll out dough to 1/4-inch thick.
confectioners’ sugar
Cut into the desired shape, place at least 1-inch apart on a greased baking sheet, parchment, or silicone baking mat.
Bake for 7 to 9 minutes, rotating the cookie sheet in 4 minutes. Cookies are done when they begin to turn brown around the edges.
Let the cookies sit on the baking sheet for 2 minutes after removing them from the oven. Transfer to a wire rack to finish cooling.
Serve as is or decorate with icing as desired. Store in an airtight container for up to 1 week.
Recipes That Go Well With Mom’s Old Fashion Sugar Cookies
Egyptian Mummy Dogs
These Egyptian Mummy Dogs are easy, kid-friendly, and guaranteed to bring a smile to everyone’s face. Serve them as a cute but creepy appetizer at this year’s Halloween party. Bake them as a special Halloween treat before heading out for trick-or-treating.
This recipe for non-churn Peach ice cream is both easy and tasty. You can use it in an ice cream maker if you want but it turns out creamy and smooth without the maker. It will have your taste buds doing the happy dance.
