I was born and raised in Rochester in the 70's and 80's, and we called it goulash and both my mother and grandmother made it often. I miss it, almost as much as I miss Friday night fish fry.@@thatguy3493
I'm 59 from Ontario, Canada. I had this all the time when I was a kid and when I was nostalgic I made it for my kids. My parents called it goulash and used ground beef, onions, peppers, a can of diced tomatoes, tomato soup and whatever was in the fridge. Way less meat and more macoroni---it was born out of the depression from my understanding and if you were from a large family with modest means you probably have a greater chance of being familiar with it.
I was raised on Canadian goulash I'm a Gen Xer from BC Canada and I love the stuff I used to make it when I was In my very early teens till my early twenties makes it remind me that I want to make it more often.
Growing up in Toronto in the 80s we definitely ate it as a staple in our family and when I would go over to friends' houses for dinner. Like you, I mentioned in my own comment that it was probably more popular in homes where money had to stretch.
March: Syrian kofta kabab. Hey Sam! I’ve been watching you for years! I convinced my mom to share her Kofta Kabab recipe with the world! It’s by far the most tender, juicy kabab recipe you can make that brings you to the Middle East. It’s a popular street food all over Syria. Traditionally it’s done over charcoal but it can be done on a pellet smoker using charcoal pellets. In a food processor add the following and pulse into a thick paste (this is for 1 1/2 LBs ground beef): 1 white onion, 1 Roma tomato, 4 garlic cloves, 1 bunch of Italian parsley (chop the stems off), and 1 tablespoon of hot pepper paste (you can find it in a Middle East market it’s called mhamara) Add the the above into seasoned 85/15 ground beef. Seasoning will be : 1 tablespoon middle eastern 7 spices (you can use allspice), 1 heaping tablespoon salt/pepper, 1 tablespoon smoked chili powder, 1 tablespoon cumin and 1 tablespoon paprika. Mix thoroughly with the paste you made and skewer! cook at 250 until desired likeness which is closer to medium for us! We also skewer them thin so they cook quick and absorb more smoke! Enjoy!
March: Philippino chicken adobo. My wife makes it with chicken wings or thighs. Start by softening a medium onion, add the chicken, 3 tablespoons each of white vinegar, soy sauce, and lemon juice. Cook on a simmer for about an hour. Served over rice.
March: A Scottish woman (neighbour) gave me this recipe. I call it Scottish potato salad. Butter a deep baking pan. 1st layer is sliced onions, next layer is Scalloped potatoes. Top with chopped garlic, chunks of half cooked bacon then add a layer of cheddar cheese. Use a full bottle of Catalina salad dressing over it all. Cover pan and bake at 350 for a hour or until potatoes are cooked through. You can eat this hot or cold. Great for left over lunches.
Growing up in New England in the 1950/60 (s) we had the original recipe "American Chop Suey" nearly every week. The variation that you have done with the Italian Sausage enhanced the flavor to a level I really can enjoy. My wife and I made it according to your recipe and we both love it. Thank you and keep up the great work.😋
Chop Suey to me is onion, celery, bean sprouts, water chestnuts, diced carrots, simmered in beef broth with diced pork or beef, and seasoned with soy sauce. Served with chow me in noodles over rice.
Not everyone is Chinese, otherwise we would have to stop calling one of our favorite casseroles, a pizza. Go to Chicago and walk up to them and say that they have it all wrong, it's not pizza and are dumb for saying it is, stupid in fact, worthy of mocking their recipe, like you are doing to Sam The Cooking Guy here. Let's see how it works out for you, my bet is not very well.@@R.L.KRANESCHRADTT
I was born in 52 and I remember my mom making it in New England using Franco-American canned spaghetti, onions, peppers, and hamburger meat. We loved it. I’m in Ohio now and they call it Johnnie Marzetti here. I still make it at least every couple of months.
Very similar here in New Zealand and I still make it: sautéed onion and crushed garlic, browned minced meat, tomato paste, onion and garlic powder, mixed herbs,, little bit of flour for thickening, Watties canned spaghetti, chunks of cheese mostly melted through, salt and cracked pepper to finish.
Yes sir, I'm NE Ohio. 10mins south of Akron/Canton airport around snowbelt country. Been here all my 53yrs, and growing up this was a meal on the table twice each month at least, to feed five. Passed this on to my children and it shows up at the gatherings frequently. Never tired of it.
My Mom also made this, I personally hated it no matter what she did to it, the over cooked pasta would/ does always gross me out. When my kids were small they went to her house for lunch & it's what she made, they both hated it, they had never had any canned pasta before and was used to how I made it.
March: (Superbowl dip I make every year) 2lbs Velveeta 1lb Jimmy dean spicy sausage 16oz salsa 1 chopped onion and 1 chopped green pepper. You can add chopped jalapeños if you want it spicy. I start of brownig sausage in a pan and season. When thats done i throw it in crock pot along with cubed Velveeta and rest of ingredients. I usually have it set to low for a few hrs before the game starts and its ready at kickoff. You can do whatever you want to this recipe i just thought it was fitting for your video. Btw its served with tortilla chips in case that wasnt implied lol 😂 we love your knives and intentional left overs cookbook
March: Great Gatsby. South African Sandwich made with French loaf. Filling is fries, any meat product, but normally beef strips. Fried eggs, cheese and more fries. Wrapped in foil or baking paper to steam a bit then cut into portions. Feeds about 4 people.
March: Homemade sourdough biscuits and sausage gravy. Recipe is like most Biscuits and gravy recipes, this just takes me back when I was a kid and used to make it with my dad almost every weekend. Just wanted to see your take on it. Love watching you guys. Thanks!
March: Finnish Pannukakku * 4 large eggs * 3/4 C sugar * 1 tsp salt * 1 1/2 C flour * 4 C milk * 1/4 C melted butter * 1 tsp vanilla Preheat oven to 400 F. Beat eggs slightly, add sugar and salt until foamy. Add flour milk until blended, add melted butter. Grease a 9"x13" pan. Bake at 400 F for 50 minutes or until a toothpick comes out clean. Sprinkle with sugar and cinnamon when done baking. Optional: top with fresh fruit preserves (blueberries and raspberries work wonderfully), and of course, bacon and sausage on the side.
March: Wisconsin Fish Fry- Battered fried Walleye or Perch, coleslaw, Fries, and Rye bread. Many different recipes out there from beer battered to using Shore Lunch batter (my favorite). Not sure if you could find fresh Walleye or perch in San Diego, though.
I’m Canadian and we had it at home all the time. We called it macaroni and tomatoes and it was usually served with meatballs on the side. There was onions and canned tomatoes, garlic powder , Worcestershire.
March - Stromboli. Love to see your take on stromboli with your pizza oven, Sam. Ingredients: -Pizza Dough -Sliced Hard Salami -Sliced Ham (Black Forest works well) -Shredded Mozzarella -Mayo -Yellow Mustard -Italian Seasoning Prep: -Roll Pizza Dough out into a rectangle -Mix mustard and mayo together and spread it around the edges of the dough -Start layering the following down the center of the dough - layer of hard salami - layer of mozzarella - layer of ham folded over - layer of mozzarella -Italian seasoning to your liking -Fold up sides of dough followed by ends and seal it up -bake till golden brown
March: Stuffed sopapillas - Super easy meal I grew up on, basically make a taco with any filling you want (I like ground beef simmered in red chili puree till almost all the liquid is gone) then cut open a hot, fresh home made sopapilla, and jam it all in there. As a bonus, dessert is already sorted, sopapilla's drizzled in honey
March: Pork Surprise Bacon Ham Pork loin BBQ sauce Weave the bacon until you have a rectangle. Lay down slices of ham on top of the bacon. Rub the pork loin with BBQ sauce then roll it inside the bacon and ham. Making a log with the pork loin in the middle and the weaved bacon on the outside. Baste in BBQ sauce. Place in smoker and cook until finished. Slice into rounds and eat. It has been forever since my family has made this so I could be leaving out ingredients. Do what you want with it and make it your own.
March: Make kneophla soup! This is something I have eaten since I was a kid and it a huge soup in North Dakota. 4 Tablespoons Butter 4 Celery Stocks, chopped 4 Carrots, Chopped 1/4 Cups flour 4 Medium Potatoes, chopped (I use red because they are less likely to crumble in the broth over time) 5 Cups Chicken Stock Salt to taste 1 Cup Heavy Whipping Cream We use about half a bag of spatzle dumplings (the ones we use are frozen), otherwise you could make your own: 2 cups flour 2 eggs 1/2 cup milk 1 Teaspoon salt In large pot, add butter and put on low to allow butter to melt, then add carrots and celery, saute until the veggies look tendercrisp/just cooked. Stir in 1/4 cup flour and make it kind of like a roux, then add 1 cup of Chicken Stock to the soup and mix to incorporate the flour. Add the rest of the chicken stock and the potatoes. Turn to medium-high and cook until potatoes are tender (about 30-40 minutes). While potatoes are cooking make dumplings (if you're using store bought spatzel, add these in when you have about 10 minutes of the potato cooking time done or about 10 minutes before you plan to serve it.) Mix all dumpling ingredients in a bowl and combine well. Roll each piece out with your hand so it is approximately 1 inch in diameter and like a rope. Take your thumb and pointer finger and pinch off just enough dough to make bite sized pieces, set aside. (If you look up what spatzle dumplings look like this will make more sense as they are very small) Add any needed salt to the soup. Once potatoes are tender, add dumplings to soup. You will need to bring back up to a simmer and then cook for 5 minutes to make sure the dumplings are fully cooked. When dumplings are done, add the cream and stir quickly so it does not curdle.
I grew up with this in Canada, and it was all over Alberta. We used ground beef, onions, macaroni and often campbells condensed tomato soup was the tomatoes. Very cheap and it tasted good. Haven't had it in years!
Me too (Toronto). It was a weeknight version of Hungarian Goulash (Mom made the real thing for Sunday dinner often but this was just as good and much easier, faster, and cheaper).
March : My mom used to make cabbage burgers when I was a kid - ground hamburger, cabbage, and cheese in a Rhodes frozen roll. I'd love to see your take on this simple but delicious dish! My husband and I watch your shows when we eat dinner, one of our favorite chefs! Keep up the good work - especially Chance and Max!!
March: My favorite thing to make (after a few drinks) Buffalo Chicken Alfredo Pizza. I could tell you how I do it, but I would love to see your take on it and see how it compares 🤫
MARCH: Taco Pie 1 can Crescent Rolls 1 ½ lbs. Hamburger 1 pkg. Taco Seasoning Mix 1 pkg. Corn Chips 3 oz. Sour Cream ½ cup Water 1 can Beans (refried, black, or refried black beans) Grated Cheese Shredded Lettuce Tomato Salsa Lime or Lemon 1. Cook Meat and drain 2. Add Taco Seasoning Mix and water…simmer for 5 minutes 3. Mold the dinner rolls into bottom of pan 4. Crush corn chips and put some on top of dinner rolls 5. Layer of beas 6. add the Meat 7. Spread on Sour Cream 8. Top with Cheese and corn chips 9. Bake at 350 for 30-35 minutes. 10. Extra corn chips, cheese, tomatoes, beans, lettuce, and Lime/Lemon on the side.
March: I make a Mexican version of this (Mexican Goulash or Taco Casserole). Taco seasoning instead of Italian, chunky salsa rather than tomatoes. Taco sauce rather than just tomato sauce. Canned chilis. Sometimes black olives. Monterey jack with sour cream or cream cheese (depending on what's still in-date in the fridge). Sometimes pasta shells instead of macaroni. It's a pretty good "fridge cleaner" recipe given the condiment & cheese components. Tends to create a lot of empty containers for that week's recycling!
March: Savory Poutine Pancakes Ingredients: - 2 cups of mashed potatoes - 1 cup of cheese curds - 1/4 cup of all-purpose flour - 2 eggs - 1/4 cup of chopped green onions - Salt and pepper to taste - Gravy for serving - Chopped crispy bacon Instructions: 1. In a large bowl, combine the mashed potatoes, cheese curds, flour, eggs, chopped green onions, salt, and pepper. Mix well until all ingredients are evenly combined. 2. Heat a non-stick skillet or griddle over medium heat and lightly grease with cooking spray or butter. 3. Spoon about 1/4 cup of the potato mixture onto the skillet for each pancake. Flatten and shape the mixture into a round pancake shape using the back of the spoon. 4. Cook the pancakes for about 3-4 minutes on each side, or until golden brown and crispy. 5. Remove the pancakes from the skillet and transfer them to a serving plate. 6. Serve the savory poutine pancakes with a generous drizzle of gravy. 7. Garnish the pancakes with chopped crispy bacon and chopped green onions for added flavor and presentation.
We called that goulash when I was a kid. Chop suey was leftover turkey or chicken in canned sauce/vegetables served over crunchy chow mein noodles. I know right, it's no wonder us 60s-70's kids were so cornfused!!
March - BUDAE JJIGAE (AKA Army Stew, AKA Army Base Stew, AKA Spicy Sausage Korean Stew) was initially created during the Korean War from Surplus U.S. Military Army supplies donated to Korean populations around the U.S. Army Bases. Its popular Korean comfort food is loaded with everything Sam loves: SPAM, Gochujang, Kimchi, and Ramen.
March recipe super easy: Sausage cheese balls 2 cups bisquik 2 cups sharp cheddar 1 roll jimmy dean sausage (reg or spicy) Mix and add water if needed, bake at 400 until cooked through. Feel free to try and mix it up! Its difficult to change the recipe and keep the original texture and not be too bisquity and dry.
March: Cowboy Hats Growing up in TN this was always a go to lunch after school!! Perfect for a Munchies Episode Bologna Slice fried on flattop Let it flip up while it cooks “hat” Mashed potatoes (garlic, butter, milk, sour cream and some season salt salt and pepper Spicy corn (white corn, diced jalapeño, red peppers, butter) think Mexican street corn You stack it all up. Bologna on the bottom, mashed potatoes then top with corn and shredded cheese
March: Hamburger Pie (something our mom used to make once or twice a month - very hearty and delicious) Ingredients: *1 Onion * Garlic (I personally go heavy on garlic, so as much as you like) *2lb ground beef *2 cans of French cut green beans (or any green beans) *2-3 cans of tomato soup *Mashed potatoes (homemade or store bought) *Cheddar Jack cheese Dice onions and garlic and saute in pan until softened. Add in ground beef. Once fully cooked, add in beans and tomato soup and simmer. Set oven to 350F. After simmering for at least 10 minutes, poor mixture into a casserole dish and top with mashed potatoes. Cover with foil and can be baked now or save for later. Throw in the oven until heated through and see the soup boiling through potatoes. Remove foil, top with cheese and throw back in the oven until cheese has melted.
In Croatia we made the exact same dish but it was called Pašta-šuta (pashta shuta). Only difference is we cook the pasta first and then add it to tomato sauce and ground beef, kind of like a bolognese. I looked it up Pastasciutta in Italy is just dried pasta and tomato sauce. I think this dish had European origins.
March: Skillet-Baked Spaghetti with Meat Sauce I've been making this just about monthly since I discovered it in a Cook's Country magazine in 2008. It is my kids' favorite meal that they call "Daddy's Spaghetti" Ingredients 1 lb 90% lean ground beef 8 oz Italian sausage 4 cloves Garlic, minced ¼ tsp Red pepper flakes ¼ tsp Dried oregano 28 oz Crushed Tomatoes 8 oz Spaghetti, broken into rough 2-inch pieces 2 cups Water 1 ½ tsp Salt ¼ cup Heavy cream 6 tbsp Fresh basil, finely chopped 1 cup Shredded Italian cheese blend Steps 1. Adjust oven rack to upper-middle position and heat broiler. 2. Cook beef and sausage in large oven-safe non-stick skillet over medium heat, breaking up meat with wooden spoon, until no longer pink, about 5 minutes. Drain meat on paper towel-lined plate, and pour off fat from skillet. 3. Return meat to skillet. Add garlic, pepper flakes, and oregano. Cook until fragrant, about 1 minute. 4. Stir in tomatoes, spaghetti, water, and salt. Cover and cook, stirring often, until spaghetti begins to soften, about 7 minutes. 5. Reduce heat to medium-low and continue to simmer, covered, until spaghetti is al dente, about 7 minutes. 6. Stir in cream, basil, and ⅓ cup cheese. 7. Sprinkle remaining cheese on top and broil until surface is spotty brown, about 3 minutes 8. Let cool 5 minutes. Serve.
March: Mexican Lasagna Ingredients: 2lbs ground beef 28oz can Tomato sauce 1 can Diced tomatoes and green chillies 1 can red kidney beans 1 7.8oz can sliced olives 1 onion diced small 1 large bell pepper diced small 1 1/2c mushrooms diced. Optional 1 Lrg bag Mexican blend cheese 1/3c Taco seasoning split 4- 12" flour Tortillas (2 cut in half) Directions: Cook ground beef and add half of taco seasoning. Combine all other ingredients except tortillas and cheese in large bowl with remaining seasoning. Layer ingredients in 9x13 pan. Start with mixture then cheese and then tortillas (one whole and 2 halves to create layer). Repeat and finish with mixture layer and cheese. Bake in 350° oven for 25-30min.
March: Halifax Donair Sweet sauce: 10 oz (300 ml) sweetened condensed milk 1/4 cup vinegar 1/2 tsp garlic powder Cover and put in fridge a couple hours before serving Add: 1 Tbsp Ground Coriander 2 Tbsp Garlic Powder 1 Tbsp Ground Oregano 1 Tbsp Ground Thyme 1/2 Tsp Ground Cayenne 2 Tbsp Kosher Salt 1/2 Tsp Cranks Pepper Mill To approximately 2 pounds of ground beef/lamb mix. Mix until sausage like consistency, approximately 5 minutes in stand mixer with spade attachment. Preheat oven to 375 Pack into meat loaf pan, submerse into tray filled with water. Cook on middle rack until internal temp of 150. Approximately an hour and 15 minutes. Pull and let stand for a bit. Dice tomatoes and onions. Slice donair loaf thinly and fry in a pan while steaming pita bread. Build donair with freshly fried strips.
March: Crab Imperial 3 stalks of celery chopped fine 1/2 cup of green onion tops 1/2 of a white onion chopped fine (or maybe a shallot) 16 oz of flake imitation crab chopped coarsely (or use lump crab if you're rich as Bezos) 4 oz cream cheese 4 oz sour cream 4 oz mayo 1.5 tsp wash your sister sauce (Lea and Perrins) 8 oz shredded cheese (cheddar, or whatever you like) 1/2 tbsp Old Bay Seasoning 1 tsp garlic powder Pepper to taste (start with 1/2 tsp) Reserve 1/4 of the shredded cheese and half of the onion tops. Mix all ingredients together. Put in a greased baking dish and top with reserved shredded cheese. Bake at 400 degrees F for 20 minutes, or until the cheese starts to brown and everything is bubbly. remove from oven and top with reserved green onion tops. Serve on toasted baguette slices, or on toasted rolls as a sandwich, or with cracker or tortilla chips as a dip... Please feel free to adlib, or modify. Show me how to make it better. Thanks for the videos!
March: sausage green beans -1 pound of Bob Evans sausage - 2 pounds fresh green beans - 1 jar Alfredo sauce - 1 bag Parmesan cheese - garlic and onion powder Mix all ingredients and bake at 350 for 30 minutes
March: Pickle pizza (my brother's recipe) Dill Sauce: 1 cup cream 1 cup ricotta Fresh dill minced Salt to taste Top pizza with dill sauce, mozzarella, and cut up pickles (has to be Klausens)
I am Canadian. I just made this and it is amazing! The flavours are so good. We used to make something like this with only tomato soup but your version is over the top good! Thanks
March: Easter Brunch French Toast Bake 1 loaf challah bread (cube and place in buttered baking pan) Mix in bowl: 5 eggs 1.5 cups milk 2 tbs brown sugar 1 tbs vanilla extract 1 tbs cinnamon 1/4 tsp salty 1/4 tsp nutmeg Pour over bread. Top with this: 1/4 cup melted butter 1/4 cup brown sugar 2/3 cup chopped praline pecans Bake at 350 for 35 minutes. Knife me, please.
We called it goulash growing up in the 80s and 90s. March 2024: Crawfish Boil - Everyone creates their own recipe so I'd like to learn something new seeing what you do.
March: Oxtail Kare Kare (Filipino oxtail stew) 5 lbs ox tails 1 lg. onion chopped 3 cloves garlic minced 1 28oz. can whole tomatoes with juice chopped Bok choy Spinach Eggplant Salt Pepper Accent 1 tsp. Shrimp paste 2 heaping Tbl. Peanut butter Cook everything except veggies in Dutch oven in oven on 325F for about 2-3 hours. Add veggies during last 40 min so as not to over cook. Serve over Nishiki rice mixed with Jasmine rice
March: Tiger cry beef. It’s a great Thai dish. Its skirts steak Asian marinade. But the tiger cry is all about the sauce. Soy sauce: fish, sauce, garlic, lime: palm sugar: some Asian chili powder and those little red hot chilis. It’s awesome. Make it you’ll love it. If you have any questions I’m here most days.
March: Carne Apache. It’s basically beef ceviche. Grind a tenderloin and marinate in lime juice. Dice some jalapeños, habaneros, red onion, and tomatoes. Marinate the veggies in lime juice. After maybe two hours drain both, mix together, add fresh lime juice, salt and pepper. Serve with tortilla chips.
March: Peanut Butter, Jelly, and egg sandwich. Ingredients: Peanut Butter (personal preference is JIF) Jelly (strawberry or grape) Egg (scrambled or fried) Plain white toast Have had these ever since I was a kid. Sounds weird but it’s so good!! Don’t knock it till you try it!
MARCH: Arroz con Pollo ingredients 3-1/2 lb chicken thighs 2 tsp Montreal chicken seasoning 1-1/2 tsp paprika 1-1/2 tsp onion powder 1-1/2 tsp garlic powder 1-1/2 salt free lemon pepper 2 cups long grain rice, rinsed 4 cups water 2-1/2 tbsp tomato paste 2 tbsp chicken tomato bullion powder 1/2 onion chopped 3 cloves of minced garlic 1 tsp crushed cumin 1 tsp ground peppercorn 1/2 dried bay leaf cooking oil Use your hands and manually mix the chicken and spices together for a good coating. Preheat a large pan, add cooking oil and brown the chicken pieces on both sides, lower the heat and cover with a lid, cook for 10 to 12 minutes. Remove the chicken pieces. Over medium low heat toast the rice until it's a light golden brown color. Add the chopped onion and dried bay leaves. Continue to brown the rice and saute the onions. Add the cumin and black peppercorn, add a teaspoon of cooking oil, add the tomato paste and mix with the rice. Add the minced garlic and give a quick saute and stir in the chicken bouillon powder and stir until fragrant. Add the water into the pan and gently stir and combine removing the fond from the bottom of the pan until simmering. Add the chicken back to the pan, cover with the lid and lower the temperature, cook an additional 18 to 20 minutes do not lift lid while cooking. Turn the heat off and allow to sit for 10 to 15 minutes, fluff the rice. Garnish with chopped cilantro. Serve with refried beans and tortillas
March: Stuffin outfit! (Family recipe from depression era) 1 lb bologna cubed in 1/2 squares, onion diced. fry both till bologna has black sides. cook 16 oz of elbow macaroni drain. in pot mix macaroni, bologna, onion and 2 cans tomato sauce. heat. salt and pepper to taste. serve with butter bread or garlic bread. (this is to die for)
March: Aussie The Lot Burger Ingredients.... Buns Smash patty Lettuce Tomato Onion Bacon Egg Pineapple ring (grilled) Pickeled sliced beetroot Sauce is usually a mayo and bbq combination.
March: Stuffed Mushrooms with chorizo and ground turkey. Add seasoning of choice, I used hot paprika, cumin, red pepper flakes and taco seasoning. Cook meat until almost done then add cream cheese until it is melted in. I chopped onions, mushroom stem and some jalapenos and added in with the meat. Clean out mushrooms and stuffed with the mixture. Top with cheese of your choice and baked until mushrooms are tender
March: when I first got married there was very little I could cook. Chicken curry was one thing I could cook and 33 years later it’s still on the menu. Cook cubed chicken, diced onion and 3-4 tsp curry. Mix 1/2 c mayo, 1/2 c milk and can of cream chicken soup. Add to chicken. Once stirred in add 4-6 TBS curry (since all curry is different it changes for me). When we young we served over Raman noodles. Now we make with all low fat ingredients and serve over angel hair pasta. Hope you enjoy and put your twist to it
March: not a recipe but can Sam take on the challenge to make brown rice actually good? Maybe make a few different kinds (garlic herb, Asian spiced, etc.)?
I'm from New hampshire and I grew up eating this at school and at home but I've never had it the way you just made it! I'm making it this weekend!! Thank you!
March! Pizza pasta bake: 1) Pre-fry as much sliced pepperoni as you like and set to the side on paper towel to absorb excess grease. 2) saute 1 diced medium onion of your choosing ( I like a yellow), 1 green bell pepper diced, until they soften. 3) add 1 lb ground beef and brown 4) 2 to 3 tbsp of tomato paste, a splash of Worcestershire sauce, smoked paprika, salt, and Italian seasoning all to taste. 5) add 2 8oz cans of ro*tel tomatoes with chilli's 6) 1 16oz can of tomato sauce / or you favourite pasta sauce 7) add 1 lb cream cheese and mix until incorporated 8) add 3 cups of partially cooked pasta of your choosing ( I like macaroni ) 9) add most of the pepperoni, holding back enough to top the bake off at the end 10) cover and cook until pasta is at your desired tenderness ( usually about 5min) 11) uncover and add mozzarella cheese to cover and the rest of the pepperoni on top 12) bake at 350 F until cheese is melted and brown 13) let rest for 15 min and serve My GF loves this recipe, I love the Show and I hope you try this with your own twist.
March: Artichokes & Sausage Handful fresh parsley, 2 tablespoons unsalted butter, 4 cloves of garlic - minced, 2 bay leaves, 1 cup Pinot Grigio, 1 lemon - cut 1/2 into thin slices & squeeze other half, Kosher salt & black pepper, 8 whole artichokes cut in 1/2, extra-virgin olive oil, 1 1/2 lbs. sausage - cut into bit size, 2 shallots - minced, 4 cups beef stock. Start with large deep skillet over medium heat, oil pan and cook sausage good and brown, then remove/set aside, add butter into same pan add minced garlic, shallots heat for a min., add wine and deglaze pan, add beef stock and the rest of the ingredients and the sausage back in, bring to boil then simmer. Cut up some French or Italian bread (nice to dip into some balsamic vinegar and olive oil), also cut up some diff. cheeses to your liking.
March: what about a Welsh day, March 1st is the day of our Patron Saint…St. David! Proper Welsh lamb cowl, with snowdonia cheese and a crusty roll and Welsh cakes for dessert. That’ll be a challenge for you!!
March: Hamburger Hash Equal amounts of ground meat (Mom used hamburger) and potatoes. Onions Salt, pepper, and garlic to taste. Brown the beef and add in the onion diced, when the meat is cooked, drain the meat and onions . In a pot of water, add the meat with onions and the potatoes, reseason. Boil until the potatoes are done. That was my Mom's recipe, I changed it some. I use actual garlic while cooking the meat and onions. I use beef broth for half of my liquid instead of water. I also cut the liquid down as I do not like soupy soups! I add V8 picante or a jar of salsa for the other half of my liquid. Add the meat with onions and garlic into my liquid, add the diced potatoes, I like to add in corn and cook until the potatoes are done. Reseason while you cook.
March: White Chicken Chili 2 C shredded chicken 2 cans chicken broth 2 cans great northern beans, with liquid 1 large onion, chopped 1 t minced garlic 1 can chopped green chilis with liquid 2 t cumin 1 t oregano garnish with chopped green onion, shredded cheese, or lightly crushed tortilla chips (or all three) Sweat the onions and garlic in a pot with a little chicken broth. Add the chopped chilis with liquid Add the broth and beans Add the cumin and oregano, bring to a boil Add the chicken Cover and simmer at least 30 minutes. I can officially say this is an "award-winning recipe" because I let a friend use if for a chili cookoff and she won!
I ‘m from Quebec and my mom made this at least once a week when a was a kid . But we added shredded cheese on top and but it back in the oven. We call this : Macaroni à la viande gratinée! Merci
March: Mississippi Pot Roast sliders 3 lb roast of your choice 1 stick of butter 1 packet of brown gravy 1 packet of ranch 2 cups of pepercinis and their liquid Swiss cheese slices Slider buns Salt and pepper for taste Throw everything into a crock pot or pressure cooker and cook until roast pulls apart. Assemble sliders and melt the cheese. Enjoy
March: Chicken Enchiladas 1 can cream of chicken soup 1/2 cup sour cream 2 tbsp. Margarine 1/2 cup chopped onion 1 tsp. Chill powder 2 cups diced cooked chicken 1 can (4oz.) chopped green chilies 8 flour tortillas 1 cup shredded Monterey Jack cheese Preheat oven to 375 degree -In a small bowl stir together soup and sour cream until smooth and set aside. - In saucepan over medium heat, in hot margarine, cook onion and chili powder until onion is tender. Stir in chicken, chilies and 2 tablespoons of soup mixture remove from heat. - To make enchiladas: along center of tortillas, spread about 1/4 of chicken mixture; fold over sides and put seam side down in baking dish. - Spread remaining soup mixture over enchiladas. Cover with foil; bake 15 minutes. Sprinkle with cheese. Bake uncovered, 5 minutes or until cheese melts. But with your flair!
Hey Sam, as a fellow Canuckle Head had this dish often as a child of the 50’s and 60’s. Mom baked ours in the oven with a cheese topping in a roasting pan. Always had a bottle of HP Sauce on the table with it.
Goulash?
Yep. It has many names. Not the Hungarian variety of course.
That’s what we called it in Michigan. Had it all the time when I was a kid.
We called it that in the Midwest (St. Louis)
That’s what we called it in upstate NY
I was born and raised in Rochester in the 70's and 80's, and we called it goulash and both my mother and grandmother made it often. I miss it, almost as much as I miss Friday night fish fry.@@thatguy3493
I'm 59 from Ontario, Canada. I had this all the time when I was a kid and when I was nostalgic I made it for my kids. My parents called it goulash and used ground beef, onions, peppers, a can of diced tomatoes, tomato soup and whatever was in the fridge. Way less meat and more macoroni---it was born out of the depression from my understanding and if you were from a large family with modest means you probably have a greater chance of being familiar with it.
Same experience for me, grew up in Atlantic Canada, GenXer.
Me too - near Ottawa Ontario.
I was raised on Canadian goulash I'm a Gen Xer from BC Canada and I love the stuff I used to make it when I was In my very early teens till my early twenties makes it remind me that I want to make it more often.
Growing up in Toronto in the 80s we definitely ate it as a staple in our family and when I would go over to friends' houses for dinner. Like you, I mentioned in my own comment that it was probably more popular in homes where money had to stretch.
@@quadphonics I was sitting here debating what to make on Family Day weekend, just saw Sam's video, and my mind was made up!
Sam and the boys inspired me to apply to my states culinary school! I got accepted!!
Congrats!
Congrats! I hope you genuinely enjoy the work, instead of cooking nice things for other people then eating KD for yourself when you get home.
That's awesome. Good luck with it.
Congrats to you, with Sam as an inspiration, sure you will nail it!
Congrats!! 🎉🎉🎉🎉
Sam, you may originally have been from Canada but you're now an American treasure. Thanks for putting this together. I know my kids will love it.
March: Syrian kofta kabab.
Hey Sam! I’ve been watching you for years! I convinced my mom to share her Kofta Kabab recipe with the world! It’s by far the most tender, juicy kabab recipe you can make that brings you to the Middle East. It’s a popular street food all over Syria. Traditionally it’s done over charcoal but it can be done on a pellet smoker using charcoal pellets.
In a food processor add the following and pulse into a thick paste (this is for 1 1/2 LBs ground beef):
1 white onion, 1 Roma tomato, 4 garlic cloves, 1 bunch of Italian parsley (chop the stems off), and 1 tablespoon of hot pepper paste (you can find it in a Middle East market it’s called mhamara)
Add the the above into seasoned 85/15 ground beef. Seasoning will be : 1 tablespoon middle eastern 7 spices (you can use allspice), 1 heaping tablespoon salt/pepper, 1 tablespoon smoked chili powder, 1 tablespoon cumin and 1 tablespoon paprika. Mix thoroughly with the paste you made and skewer!
cook at 250 until desired likeness which is closer to medium for us! We also skewer them thin so they cook quick and absorb more smoke! Enjoy!
In these parts (Michigan) we call it goulash. 🤤🤤
Same here in NY lol
Yeah, I've always known that as goulash here in FL as well.
I'm in California and that the only thing I've ever heard it called as well.
Ohio, too.
+1 for Ohio also
March: Philippino chicken adobo. My wife makes it with chicken wings or thighs. Start by softening a medium onion, add the chicken, 3 tablespoons each of white vinegar, soy sauce, and lemon juice. Cook on a simmer for about an hour. Served over rice.
March: A Scottish woman (neighbour) gave me this recipe. I call it Scottish potato salad.
Butter a deep baking pan. 1st layer is sliced onions, next layer is Scalloped potatoes. Top with chopped garlic, chunks of half cooked bacon then add a layer of cheddar cheese. Use a full bottle of Catalina salad dressing over it all. Cover pan and bake at 350 for a hour or until potatoes are cooked through. You can eat this hot or cold. Great for left over lunches.
Growing up in New England in the 1950/60 (s) we had the original recipe "American Chop Suey" nearly every week. The variation that you have done with the Italian Sausage enhanced the flavor to a level I really can enjoy. My wife and I made it according to your recipe and we both love it. Thank you and keep up the great work.😋
This looks so simple to make and looks delicious!! 👍🏻👍🏻
Chop Suey to me is onion, celery, bean sprouts, water chestnuts, diced carrots, simmered in beef broth with diced pork or beef, and seasoned with soy sauce. Served with chow me in noodles over rice.
Same!
🎯🎯 Yeah,, I think Sam missed it on this one.
Yeah this isn't remotely chop suey 😂
Not everyone is Chinese, otherwise we would have to stop calling one of our favorite casseroles, a pizza. Go to Chicago and walk up to them and say that they have it all wrong, it's not pizza and are dumb for saying it is, stupid in fact, worthy of mocking their recipe, like you are doing to Sam The Cooking Guy here. Let's see how it works out for you, my bet is not very well.@@R.L.KRANESCHRADTT
Greed sir!
I was born in 52 and I remember my mom making it in New England using Franco-American canned spaghetti, onions, peppers, and hamburger meat. We loved it. I’m in Ohio now and they call it Johnnie Marzetti here. I still make it at least every couple of months.
Very similar here in New Zealand and I still make it: sautéed onion and crushed garlic, browned minced meat, tomato paste, onion and garlic powder, mixed herbs,, little bit of flour for thickening, Watties canned spaghetti, chunks of cheese mostly melted through, salt and cracked pepper to finish.
yeah from mass and my mom also threw celery in it and some times shaved carrot. deff from a different time
Yes sir, I'm NE Ohio. 10mins south of Akron/Canton airport around snowbelt country. Been here all my 53yrs, and growing up this was a meal on the table twice each month at least, to feed five. Passed this on to my children and it shows up at the gatherings frequently. Never tired of it.
My Mom also made this, I personally hated it no matter what she did to it, the over cooked pasta would/ does always gross me out. When my kids were small they went to her house for lunch & it's what she made, they both hated it, they had never had any canned pasta before and was used to how I made it.
That canned spaghetti must have turned to paste.
March: (Superbowl dip I make every year) 2lbs Velveeta 1lb Jimmy dean spicy sausage 16oz salsa 1 chopped onion and 1 chopped green pepper. You can add chopped jalapeños if you want it spicy. I start of brownig sausage in a pan and season. When thats done i throw it in crock pot along with cubed Velveeta and rest of ingredients. I usually have it set to low for a few hrs before the game starts and its ready at kickoff. You can do whatever you want to this recipe i just thought it was fitting for your video. Btw its served with tortilla chips in case that wasnt implied lol 😂 we love your knives and intentional left overs cookbook
March: Bunny Chow!
1loaf bread, white, unsliced, flat-topped
WHOLE SPICES
1star anise
1cinnamon stick
3whole cardamom pods
1⁄2teaspoon fennel seed
1⁄2teaspoon cumin seed
1⁄2cup oil
1onion, chopped
FINE SPICES
3tablespoons garam masala
1teaspoon ground coriander (seeds)
1teaspoon hot ground pepper (like cayenne)
2teaspoons turmeric
THE MEAT
2tomatoes, medium, chopped
2lbs leg of lamb, in cubes (or beef)
4garlic cloves, finely chopped
2teaspoons ground ginger
6curry leaves
2potatoes, large, in cubes
cilantro (optional)
March-PHO!!!! Love to see your take on it!
March: Great Gatsby. South African Sandwich made with French loaf. Filling is fries, any meat product, but normally beef strips. Fried eggs, cheese and more fries. Wrapped in foil or baking paper to steam a bit then cut into portions. Feeds about 4 people.
March: Homemade sourdough biscuits and sausage gravy. Recipe is like most Biscuits and gravy recipes, this just takes me back when I was a kid and used to make it with my dad almost every weekend. Just wanted to see your take on it. Love watching you guys. Thanks!
March: Finnish Pannukakku
* 4 large eggs
* 3/4 C sugar
* 1 tsp salt
* 1 1/2 C flour
* 4 C milk
* 1/4 C melted butter
* 1 tsp vanilla
Preheat oven to 400 F.
Beat eggs slightly, add sugar and salt until foamy.
Add flour milk until blended, add melted butter.
Grease a 9"x13" pan.
Bake at 400 F for 50 minutes or until a toothpick comes out clean.
Sprinkle with sugar and cinnamon when done baking.
Optional: top with fresh fruit preserves (blueberries and raspberries work wonderfully), and of course, bacon and sausage on the side.
March: Wisconsin Fish Fry- Battered fried Walleye or Perch, coleslaw, Fries, and Rye bread. Many different recipes out there from beer battered to using Shore Lunch batter (my favorite). Not sure if you could find fresh Walleye or perch in San Diego, though.
Lake perch😋, not ocean perch
March: Olive Garden’s Stuffed Chicken Castellina. My fav OG dish!
I’m Canadian and we had it at home all the time. We called it macaroni and tomatoes and it was usually served with meatballs on the side. There was onions and canned tomatoes, garlic powder , Worcestershire.
March - Stromboli. Love to see your take on stromboli with your pizza oven, Sam.
Ingredients:
-Pizza Dough
-Sliced Hard Salami
-Sliced Ham (Black Forest works well)
-Shredded Mozzarella
-Mayo
-Yellow Mustard
-Italian Seasoning
Prep:
-Roll Pizza Dough out into a rectangle
-Mix mustard and mayo together and spread it around the edges of the dough
-Start layering the following down the center of the dough
- layer of hard salami - layer of mozzarella - layer of ham folded over - layer of mozzarella
-Italian seasoning to your liking
-Fold up sides of dough followed by ends and seal it up
-bake till golden brown
dude use a colon after March so they can search March:
Hey Sam I can you please make a Paella.
March: Stuffed sopapillas - Super easy meal I grew up on, basically make a taco with any filling you want (I like ground beef simmered in red chili puree till almost all the liquid is gone) then cut open a hot, fresh home made sopapilla, and jam it all in there. As a bonus, dessert is already sorted, sopapilla's drizzled in honey
March:
Pork Surprise
Bacon
Ham
Pork loin
BBQ sauce
Weave the bacon until you have a rectangle.
Lay down slices of ham on top of the bacon.
Rub the pork loin with BBQ sauce then roll it inside the bacon and ham. Making a log with the pork loin in the middle and the weaved bacon on the outside. Baste in BBQ sauce.
Place in smoker and cook until finished.
Slice into rounds and eat.
It has been forever since my family has made this so I could be leaving out ingredients. Do what you want with it and make it your own.
March: Make kneophla soup! This is something I have eaten since I was a kid and it a huge soup in North Dakota.
4 Tablespoons Butter
4 Celery Stocks, chopped
4 Carrots, Chopped
1/4 Cups flour
4 Medium Potatoes, chopped (I use red because they are less likely to crumble in the broth over time)
5 Cups Chicken Stock
Salt to taste
1 Cup Heavy Whipping Cream
We use about half a bag of spatzle dumplings (the ones we use are frozen), otherwise you could make your own:
2 cups flour
2 eggs
1/2 cup milk
1 Teaspoon salt
In large pot, add butter and put on low to allow butter to melt, then add carrots and celery, saute until the veggies look tendercrisp/just cooked. Stir in 1/4 cup flour and make it kind of like a roux, then add 1 cup of Chicken Stock to the soup and mix to incorporate the flour. Add the rest of the chicken stock and the potatoes. Turn to medium-high and cook until potatoes are tender (about 30-40 minutes). While potatoes are cooking make dumplings (if you're using store bought spatzel, add these in when you have about 10 minutes of the potato cooking time done or about 10 minutes before you plan to serve it.)
Mix all dumpling ingredients in a bowl and combine well. Roll each piece out with your hand so it is approximately 1 inch in diameter and like a rope. Take your thumb and pointer finger and pinch off just enough dough to make bite sized pieces, set aside. (If you look up what spatzle dumplings look like this will make more sense as they are very small) Add any needed salt to the soup. Once potatoes are tender, add dumplings to soup. You will need to bring back up to a simmer and then cook for 5 minutes to make sure the dumplings are fully cooked. When dumplings are done, add the cream and stir quickly so it does not curdle.
I grew up with this in Canada, and it was all over Alberta. We used ground beef, onions, macaroni and often campbells condensed tomato soup was the tomatoes. Very cheap and it tasted good. Haven't had it in years!
Me too (Toronto). It was a weeknight version of Hungarian Goulash (Mom made the real thing for Sunday dinner often but this was just as good and much easier, faster, and cheaper).
March : My mom used to make cabbage burgers when I was a kid - ground hamburger, cabbage, and cheese in a Rhodes frozen roll. I'd love to see your take on this simple but delicious dish! My husband and I watch your shows when we eat dinner, one of our favorite chefs! Keep up the good work - especially Chance and Max!!
I make these, but it's a lot of work for me, don't know why, I actually put sloppy joe mix in a couple of times, grab and go and sooooo good
March: My favorite thing to make (after a few drinks) Buffalo Chicken Alfredo Pizza. I could tell you how I do it, but I would love to see your take on it and see how it compares 🤫
March: Beer cheese soup with potatoes and bacon. Bonus if you smoke it!
MARCH:
Taco Pie
1 can Crescent Rolls
1 ½ lbs. Hamburger
1 pkg. Taco Seasoning Mix
1 pkg. Corn Chips
3 oz. Sour Cream
½ cup Water
1 can Beans (refried, black, or refried black beans)
Grated Cheese
Shredded Lettuce
Tomato
Salsa
Lime or Lemon
1. Cook Meat and drain
2. Add Taco Seasoning Mix and water…simmer for 5 minutes
3. Mold the dinner rolls into bottom of pan
4. Crush corn chips and put some on top of dinner rolls
5. Layer of beas
6. add the Meat
7. Spread on Sour Cream
8. Top with Cheese and corn chips
9. Bake at 350 for 30-35 minutes.
10. Extra corn chips, cheese, tomatoes, beans, lettuce, and Lime/Lemon on the side.
March: I make a Mexican version of this (Mexican Goulash or Taco Casserole). Taco seasoning instead of Italian, chunky salsa rather than tomatoes. Taco sauce rather than just tomato sauce. Canned chilis. Sometimes black olives. Monterey jack with sour cream or cream cheese (depending on what's still in-date in the fridge). Sometimes pasta shells instead of macaroni. It's a pretty good "fridge cleaner" recipe given the condiment & cheese components. Tends to create a lot of empty containers for that week's recycling!
March: Savory Poutine Pancakes
Ingredients:
- 2 cups of mashed potatoes
- 1 cup of cheese curds
- 1/4 cup of all-purpose flour
- 2 eggs
- 1/4 cup of chopped green onions
- Salt and pepper to taste
- Gravy for serving
- Chopped crispy bacon
Instructions:
1. In a large bowl, combine the mashed potatoes, cheese curds, flour, eggs, chopped green onions, salt, and pepper. Mix well until all ingredients are evenly combined.
2. Heat a non-stick skillet or griddle over medium heat and lightly grease with cooking spray or butter.
3. Spoon about 1/4 cup of the potato mixture onto the skillet for each pancake. Flatten and shape the mixture into a round pancake shape using the back of the spoon.
4. Cook the pancakes for about 3-4 minutes on each side, or until golden brown and crispy.
5. Remove the pancakes from the skillet and transfer them to a serving plate.
6. Serve the savory poutine pancakes with a generous drizzle of gravy.
7. Garnish the pancakes with chopped crispy bacon and chopped green onions for added flavor and presentation.
From New England, it's still a pretty common thing people make at home. I don't think I ever had it at school lunch.
I may be older but it was a weekly on the menu when I was in school in Mass
@@irishcurse65 Same up in Vermont
I’m from NH and yeah we had it often.
Same in New Hampshire@@irishcurse65
You must be younger than us. I grew up in NH and Maine, It was served to me K through 12.
Excellent recipe, I made it using moose burger and added a quarter can of smoked chipotles
We called that goulash when I was a kid. Chop suey was leftover turkey or chicken in canned sauce/vegetables served over crunchy chow mein noodles. I know right, it's no wonder us 60s-70's kids were so cornfused!!
Please do a video of you making the Not Not Tacos menu
He has
I think that was several years ago. Maybe an updated video in case the menu changed?
@@frankarmitage776
March - BUDAE JJIGAE (AKA Army Stew, AKA Army Base Stew, AKA Spicy Sausage Korean Stew) was initially created during the Korean War from Surplus U.S. Military Army supplies donated to Korean populations around the U.S. Army Bases. Its popular Korean comfort food is loaded with everything Sam loves: SPAM, Gochujang, Kimchi, and Ramen.
March recipe super easy:
Sausage cheese balls
2 cups bisquik
2 cups sharp cheddar
1 roll jimmy dean sausage (reg or spicy)
Mix and add water if needed, bake at 400 until cooked through.
Feel free to try and mix it up! Its difficult to change the recipe and keep the original texture and not be too bisquity and dry.
March: Cowboy Hats
Growing up in TN this was always a go to lunch after school!! Perfect for a Munchies Episode
Bologna Slice fried on flattop
Let it flip up while it cooks “hat”
Mashed potatoes (garlic, butter, milk, sour cream and some season salt salt and pepper
Spicy corn (white corn, diced jalapeño, red peppers, butter) think Mexican street corn
You stack it all up. Bologna on the bottom, mashed potatoes then top with corn and shredded cheese
March: Hamburger Pie (something our mom used to make once or twice a month - very hearty and delicious)
Ingredients:
*1 Onion
* Garlic (I personally go heavy on garlic, so as much as you like)
*2lb ground beef
*2 cans of French cut green beans (or any green beans)
*2-3 cans of tomato soup
*Mashed potatoes (homemade or store bought)
*Cheddar Jack cheese
Dice onions and garlic and saute in pan until softened. Add in ground beef. Once fully cooked, add in beans and tomato soup and simmer.
Set oven to 350F.
After simmering for at least 10 minutes, poor mixture into a casserole dish and top with mashed potatoes. Cover with foil and can be baked now or save for later. Throw in the oven until heated through and see the soup boiling through potatoes. Remove foil, top with cheese and throw back in the oven until cheese has melted.
In Croatia we made the exact same dish but it was called Pašta-šuta (pashta shuta). Only difference is we cook the pasta first and then add it to tomato sauce and ground beef, kind of like a bolognese. I looked it up Pastasciutta in Italy is just dried pasta and tomato sauce. I think this dish had European origins.
March: Skillet-Baked Spaghetti with Meat Sauce
I've been making this just about monthly since I discovered it in a Cook's Country magazine in 2008. It is my kids' favorite meal that they call "Daddy's Spaghetti"
Ingredients
1 lb 90% lean ground beef
8 oz Italian sausage
4 cloves Garlic, minced
¼ tsp Red pepper flakes
¼ tsp Dried oregano
28 oz Crushed Tomatoes
8 oz Spaghetti, broken into rough 2-inch pieces
2 cups Water
1 ½ tsp Salt
¼ cup Heavy cream
6 tbsp Fresh basil, finely chopped
1 cup Shredded Italian cheese blend
Steps
1. Adjust oven rack to upper-middle position and heat broiler.
2. Cook beef and sausage in large oven-safe non-stick skillet over medium heat, breaking up meat with wooden spoon, until no longer pink, about 5 minutes. Drain meat on paper towel-lined plate, and pour off fat from skillet.
3. Return meat to skillet. Add garlic, pepper flakes, and oregano. Cook until fragrant, about 1 minute.
4. Stir in tomatoes, spaghetti, water, and salt. Cover and cook, stirring often, until spaghetti begins to soften, about 7 minutes.
5. Reduce heat to medium-low and continue to simmer, covered, until spaghetti is al dente, about 7 minutes.
6. Stir in cream, basil, and ⅓ cup cheese.
7. Sprinkle remaining cheese on top and broil until surface is spotty brown, about 3 minutes
8. Let cool 5 minutes. Serve.
Mixing hamburger and Italian sausage is a MUST!!! Great job!
March: Mexican Lasagna
Ingredients:
2lbs ground beef
28oz can Tomato sauce
1 can Diced tomatoes and green chillies
1 can red kidney beans
1 7.8oz can sliced olives
1 onion diced small
1 large bell pepper diced small
1 1/2c mushrooms diced. Optional
1 Lrg bag Mexican blend cheese
1/3c Taco seasoning split
4- 12" flour Tortillas (2 cut in half)
Directions:
Cook ground beef and add half of taco seasoning. Combine all other ingredients except tortillas and cheese in large bowl with remaining seasoning.
Layer ingredients in 9x13 pan. Start with mixture then cheese and then tortillas (one whole and 2 halves to create layer). Repeat and finish with mixture layer and cheese. Bake in 350° oven for 25-30min.
March: Halifax Donair
Sweet sauce:
10 oz (300 ml) sweetened condensed milk
1/4 cup vinegar
1/2 tsp garlic powder
Cover and put in fridge a couple hours before serving
Add:
1 Tbsp Ground Coriander
2 Tbsp Garlic Powder
1 Tbsp Ground Oregano
1 Tbsp Ground Thyme
1/2 Tsp Ground Cayenne
2 Tbsp Kosher Salt
1/2 Tsp Cranks Pepper Mill
To approximately 2 pounds of ground beef/lamb mix.
Mix until sausage like consistency, approximately 5 minutes in stand mixer with spade attachment.
Preheat oven to 375
Pack into meat loaf pan, submerse into tray filled with water.
Cook on middle rack until internal temp of 150. Approximately an hour and 15 minutes.
Pull and let stand for a bit.
Dice tomatoes and onions.
Slice donair loaf thinly and fry in a pan while steaming pita bread. Build donair with freshly fried strips.
I think Andrew Zimmern featured this in one of his shows.
March: Crab Imperial
3 stalks of celery chopped fine
1/2 cup of green onion tops
1/2 of a white onion chopped fine (or maybe a shallot)
16 oz of flake imitation crab chopped coarsely (or use lump crab if you're rich as Bezos)
4 oz cream cheese
4 oz sour cream
4 oz mayo
1.5 tsp wash your sister sauce (Lea and Perrins)
8 oz shredded cheese (cheddar, or whatever you like)
1/2 tbsp Old Bay Seasoning
1 tsp garlic powder
Pepper to taste (start with 1/2 tsp)
Reserve 1/4 of the shredded cheese and half of the onion tops. Mix all ingredients together. Put in a greased baking dish and top with reserved shredded cheese. Bake at 400 degrees F for 20 minutes, or until the cheese starts to brown and everything is bubbly. remove from oven and top with reserved green onion tops. Serve on toasted baguette slices, or on toasted rolls as a sandwich, or with cracker or tortilla chips as a dip...
Please feel free to adlib, or modify. Show me how to make it better. Thanks for the videos!
Another simple menu to add to my list. Thanks.
March: sausage green beans
-1 pound of Bob Evans sausage
- 2 pounds fresh green beans
- 1 jar Alfredo sauce
- 1 bag Parmesan cheese
- garlic and onion powder
Mix all ingredients and bake at 350 for 30 minutes
Chop Suey? System of a down did it better no offense.
Was just playing that for my workout 😂😂 0:41
Wake up
@@danielbarrett3434 grab a brush & put on a little makeup
@@LastEarBender hide the scars to fade away the shakeup
I’m disappointed with how far I had to scroll for this 😢
My Mom made this all the time when I was growing up. I loved it!
March: Pickle pizza (my brother's recipe)
Dill Sauce:
1 cup cream
1 cup ricotta
Fresh dill minced
Salt to taste
Top pizza with dill sauce, mozzarella, and cut up pickles (has to be Klausens)
I am Canadian. I just made this and it is amazing! The flavours are so good. We used to make something like this with only tomato soup but your version is over the top good! Thanks
When I was a kid, this was called Ghoulash....Chop Suey in my house was of the Chinese stir fry version...
you're the only one that makes me think that cooking is fun
March: Easter Brunch French Toast Bake
1 loaf challah bread (cube and place in buttered baking pan)
Mix in bowl:
5 eggs
1.5 cups milk
2 tbs brown sugar
1 tbs vanilla extract
1 tbs cinnamon
1/4 tsp salty
1/4 tsp nutmeg
Pour over bread.
Top with this:
1/4 cup melted butter
1/4 cup brown sugar
2/3 cup chopped praline pecans
Bake at 350 for 35 minutes.
Knife me, please.
March: Hungarian Goulash. I wish I had a good recipe for one. I know you can create a fantastic one!
We called it goulash growing up in the 80s and 90s.
March 2024: Crawfish Boil - Everyone creates their own recipe so I'd like to learn something new seeing what you do.
Same,it was called goulash in my house too
March: Oxtail Kare Kare (Filipino oxtail stew)
5 lbs ox tails
1 lg. onion chopped
3 cloves garlic minced
1 28oz. can whole tomatoes with juice chopped
Bok choy
Spinach
Eggplant
Salt
Pepper
Accent
1 tsp. Shrimp paste
2 heaping Tbl. Peanut butter
Cook everything except veggies in Dutch oven in oven on 325F for about 2-3 hours. Add veggies during last 40 min so as not to over cook. Serve over Nishiki rice mixed with Jasmine rice
OMG!! What kind of bowl is that?? It looks so simple yet so sophisticated!!
March: Soul food feast- yams, baked bacon Mac n cheese, green w/ turkey leg, smothered chicken on top of rice.
March: Tiger cry beef. It’s a great Thai dish. Its skirts steak Asian marinade. But the tiger cry is all about the sauce. Soy sauce: fish, sauce, garlic, lime: palm sugar: some Asian chili powder and those little red hot chilis. It’s awesome. Make it you’ll love it. If you have any questions I’m here most days.
March: Carne Apache. It’s basically beef ceviche.
Grind a tenderloin and marinate in lime juice. Dice some jalapeños, habaneros, red onion, and tomatoes. Marinate the veggies in lime juice. After maybe two hours drain both, mix together, add fresh lime juice, salt and pepper. Serve with tortilla chips.
I'm literally consuming this as we speak, scrumptious! Thanks Sam!!
March: Peanut Butter, Jelly, and egg sandwich.
Ingredients:
Peanut Butter (personal preference is JIF)
Jelly (strawberry or grape)
Egg (scrambled or fried)
Plain white toast
Have had these ever since I was a kid. Sounds weird but it’s so good!! Don’t knock it till you try it!
March: Cornish pasties. Want to see how you can improve a really popular item from the uk x x
Thank you. This looks delish!
Made your recipe last night! Half the house is Keto so I cooked the pasta separately (keto and plain). Super delicious! Thank you!
MARCH: Arroz con Pollo
ingredients
3-1/2 lb chicken thighs
2 tsp Montreal chicken seasoning
1-1/2 tsp paprika
1-1/2 tsp onion powder
1-1/2 tsp garlic powder
1-1/2 salt free lemon pepper
2 cups long grain rice, rinsed
4 cups water
2-1/2 tbsp tomato paste
2 tbsp chicken tomato bullion powder
1/2 onion chopped
3 cloves of minced garlic
1 tsp crushed cumin
1 tsp ground peppercorn
1/2 dried bay leaf
cooking oil
Use your hands and manually mix the chicken and spices together for a good coating.
Preheat a large pan, add cooking oil and brown the chicken pieces on both sides, lower the heat and cover with a lid, cook for 10 to 12 minutes. Remove the chicken pieces.
Over medium low heat toast the rice until it's a light golden brown color.
Add the chopped onion and dried bay leaves. Continue to brown the rice and saute the onions.
Add the cumin and black peppercorn, add a teaspoon of cooking oil, add the tomato paste and mix with the rice.
Add the minced garlic and give a quick saute and stir in the chicken bouillon powder and stir until fragrant.
Add the water into the pan and gently stir and combine removing the fond from the bottom of the pan until simmering.
Add the chicken back to the pan, cover with the lid and lower the temperature, cook an additional 18 to 20 minutes do not lift lid while cooking.
Turn the heat off and allow to sit for 10 to 15 minutes, fluff the rice.
Garnish with chopped cilantro.
Serve with refried beans and tortillas
Another amazing video Gents!!! thanks so much.
Made this for dinner tonight and it was awesome! 🤗
March: hot dogs, put water in a pot, add the hot dogs. drain/remove the hot dogs when done. Put on a slice of bread & add what ever you want.
March: Stuffin outfit! (Family recipe from depression era) 1 lb bologna cubed in 1/2 squares, onion diced. fry both till bologna has black sides. cook 16 oz of elbow macaroni drain. in pot mix macaroni, bologna, onion and 2 cans tomato sauce. heat. salt and pepper to taste. serve with butter bread or garlic bread. (this is to die for)
March: A Pasty-a northern Michigan meat/dough pocket of goodness!
March: Aussie The Lot Burger
Ingredients....
Buns
Smash patty
Lettuce
Tomato
Onion
Bacon
Egg
Pineapple ring (grilled)
Pickeled sliced beetroot
Sauce is usually a mayo and bbq combination.
March: Stuffed Mushrooms with chorizo and ground turkey. Add seasoning of choice, I used hot paprika, cumin, red pepper flakes and taco seasoning. Cook meat until almost done then add cream cheese until it is melted in. I chopped onions, mushroom stem and some jalapenos and added in with the meat. Clean out mushrooms and stuffed with the mixture. Top with cheese of your choice and baked until mushrooms are tender
March - pizza fritta. You could do 3 variations with unique ingredients. Greetings from South Europe!
This looks like a perfect winter meal prep dish!
We’re trying this out for sure guys!
My Birthday is in March!🎉
March: Queso Birria Burgers?!?❤
March: when I first got married there was very little I could cook. Chicken curry was one thing I could cook and 33 years later it’s still on the menu. Cook cubed chicken, diced onion and 3-4 tsp curry. Mix 1/2 c mayo, 1/2 c milk and can of cream chicken soup. Add to chicken. Once stirred in add 4-6 TBS curry (since all curry is different it changes for me). When we young we served over Raman noodles. Now we make with all low fat ingredients and serve over angel hair pasta. Hope you enjoy and put your twist to it
March: not a recipe but can Sam take on the challenge to make brown rice actually good? Maybe make a few different kinds (garlic herb, Asian spiced, etc.)?
Decided to make this tonight after watching this video. Thanks for helping with our meal planning!
i have never seen this made and it looks so good
This is become a go to for a great cold Day meal add easy for camping!
I'm from New hampshire and I grew up eating this at school and at home but I've never had it the way you just made it! I'm making it this weekend!! Thank you!
March! Pizza pasta bake:
1) Pre-fry as much sliced pepperoni as you like and set to the side on paper towel to absorb excess grease.
2) saute 1 diced medium onion of your choosing ( I like a yellow), 1 green bell pepper diced, until they soften.
3) add 1 lb ground beef and brown
4) 2 to 3 tbsp of tomato paste, a splash of Worcestershire sauce, smoked paprika, salt, and Italian seasoning all to taste.
5) add 2 8oz cans of ro*tel tomatoes with chilli's
6) 1 16oz can of tomato sauce / or you favourite pasta sauce
7) add 1 lb cream cheese and mix until incorporated
8) add 3 cups of partially cooked pasta of your choosing ( I like macaroni )
9) add most of the pepperoni, holding back enough to top the bake off at the end
10) cover and cook until pasta is at your desired tenderness ( usually about 5min)
11) uncover and add mozzarella cheese to cover and the rest of the pepperoni on top
12) bake at 350 F until cheese is melted and brown
13) let rest for 15 min and serve
My GF loves this recipe, I love the Show and I hope you try this with your own twist.
Thanks Sam I am making this sometime this week.
March: Huevos rancheros
Ingedients:
Large tortilla
Refried beans
Hash browns
Eggs
Cheese
Green chili sauce
I have to say it is knife time, Max. You guys have the best cooking channel. Thank you for making it all so simple.
March: Artichokes & Sausage
Handful fresh parsley, 2 tablespoons unsalted butter, 4 cloves of garlic - minced, 2 bay leaves, 1 cup Pinot Grigio, 1 lemon - cut 1/2 into thin slices & squeeze other half, Kosher salt & black pepper, 8 whole artichokes cut in 1/2, extra-virgin olive oil, 1 1/2 lbs. sausage - cut into bit size, 2 shallots - minced, 4 cups beef stock.
Start with large deep skillet over medium heat, oil pan and cook sausage good and brown, then remove/set aside, add butter into same pan add minced garlic, shallots heat for a min., add wine and deglaze pan, add beef stock and the rest of the ingredients and the sausage back in, bring to boil then simmer. Cut up some French or Italian bread (nice to dip into some balsamic vinegar and olive oil), also cut up some diff. cheeses to your liking.
March: what about a Welsh day, March 1st is the day of our Patron Saint…St. David! Proper Welsh lamb cowl, with snowdonia cheese and a crusty roll and Welsh cakes for dessert. That’ll be a challenge for you!!
March: Hamburger Hash
Equal amounts of ground meat (Mom used hamburger) and potatoes. Onions Salt, pepper, and garlic to taste. Brown the beef and add in the onion diced, when the meat is cooked, drain the meat and onions . In a pot of water, add the meat with onions and the potatoes, reseason. Boil until the potatoes are done. That was my Mom's recipe, I changed it some. I use actual garlic while cooking the meat and onions. I use beef broth for half of my liquid instead of water. I also cut the liquid down as I do not like soupy soups! I add V8 picante or a jar of salsa for the other half of my liquid. Add the meat with onions and garlic into my liquid, add the diced potatoes, I like to add in corn and cook until the potatoes are done. Reseason while you cook.
March: White Chicken Chili
2 C shredded chicken
2 cans chicken broth
2 cans great northern beans, with liquid
1 large onion, chopped
1 t minced garlic
1 can chopped green chilis with liquid
2 t cumin
1 t oregano
garnish with chopped green onion, shredded cheese, or lightly crushed tortilla chips (or all three)
Sweat the onions and garlic in a pot with a little chicken broth.
Add the chopped chilis with liquid
Add the broth and beans
Add the cumin and oregano, bring to a boil
Add the chicken
Cover and simmer at least 30 minutes.
I can officially say this is an "award-winning recipe" because I let a friend use if for a chili cookoff and she won!
I ‘m from Quebec and my mom made this at least once a week when a was a kid . But we added shredded cheese on top and but it back in the oven. We call this : Macaroni à la viande gratinée! Merci
March: Mississippi Pot Roast sliders
3 lb roast of your choice
1 stick of butter
1 packet of brown gravy
1 packet of ranch
2 cups of pepercinis and their liquid
Swiss cheese slices
Slider buns
Salt and pepper for taste
Throw everything into a crock pot or pressure cooker and cook until roast pulls apart. Assemble sliders and melt the cheese. Enjoy
This looks amazing! Totally going to make this for the Super Bowl tomorrow!
March: Chicken Enchiladas
1 can cream of chicken soup
1/2 cup sour cream
2 tbsp. Margarine
1/2 cup chopped onion
1 tsp. Chill powder
2 cups diced cooked chicken
1 can (4oz.) chopped green chilies
8 flour tortillas
1 cup shredded Monterey Jack cheese
Preheat oven to 375 degree
-In a small bowl stir together soup and sour cream until smooth and set aside.
- In saucepan over medium heat, in hot margarine, cook onion and chili powder until onion is tender. Stir in chicken, chilies and 2 tablespoons of soup mixture remove from heat.
- To make enchiladas: along center of tortillas, spread about 1/4 of chicken mixture; fold over sides and put seam side down in baking dish.
- Spread remaining soup mixture over enchiladas. Cover with foil; bake 15 minutes. Sprinkle with cheese. Bake uncovered, 5 minutes or until cheese melts.
But with your flair!
Made this for dinner the other night. It was pretty delicious! Definitely a step up from what we usually make
March: Beef Carbonade from the Silver Palate cookbook with dark Belgian-style beer.
Hey Sam, as a fellow Canuckle Head had this dish often as a child of the 50’s and 60’s. Mom baked ours in the oven with a cheese topping in a roasting pan. Always had a bottle of HP Sauce on the table with it.
March; I would like to see your version of a pepperjack sausage and egg Sammy with your breads