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!
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
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.
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.
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.😋
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.
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: 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!
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: 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: 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.
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: (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: Meatloaf Pizza Start with either making or using a frozen pizza. For the version I made, I used a frozen roasted vegetable pizza with a thin crust. The toppings on the pizza consisted of roasted zucchini, bell peppers and onions, mozzarella, romano, and parmesan cheeses. I then had in my fridge leftover meatloaf. I then combined the two and magic happened! This is very antithesis of anything vegetarian! The flavors of the meatloaf complement everything on the pizza from the vegetables, to the different textures of the soft meat (that’s what she said) to the vegetables and then the crispiness of the crust is oooh so good. Make a meatloaf--here is a basic recipe. Feel free to jazz it up to your liking. Ingredients: • ½ medium onion diced • 1 teaspoon butter • 2 eggs • ¾ cup milk • ¾ cup Italian breadcrumbs • 2 pounds lean ground beef • 1 tablespoon ketchup or chili sauce • 1 teaspoon Italian seasoning • 2 tablespoons fresh parsley chopped, or 2 teaspoons dried parsley • 1 teaspoon Kosher salt & ½ teaspoon black pepper more to taste Instructions for Meatloaf 1. Preheat the oven to 350°F. 2. In a small pan, cook onions in butter over medium low heat until tender. 3. In a medium bowl, combine eggs, milk, and breadcrumbs. Let the mixture sit for 5-10 minutes. 4. Add the ground beef, cooked onions, ketchup or chili sauce, Italian seasoning, parsley, and salt & pepper to the bowl. Mix until just combined. 5. Form a 8"x4" loaf on the prepared baking pan and bake for 40 minutes. 6. While the meatloaf is cooking, combine the chili sauce and ketchup. Spread mixture over the meatloaf and bake for an additional 10-15 minutes or until cooked through and the meatloaf reaches an internal temperature of 160°F. Broil for 1-2 minutes if desired. 7. Let the meatloaf rest for 10 minutes before slicing. Now build your Meatloaf pizza. Take some of the meatloaf (a slice or 2) and dice it up. Sprinkle it over top of the frozen pizza. I also added more shredded cheese as well. Feel free to use any of your favorite cheese to top it with. Its best to grate your own cheese. Bake the pizza to the instructions on the box.
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: 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
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: 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: 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 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 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: 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: 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: 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: 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 : 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: Jiggs Dinner It's a Newfoundland dish my mom made when I was growing up. I know you said you will make it exactly, but can do Canada a solid and do something to make it better? Equal parts cabbage, carrots, turnips, potatoes, salted beef. Boil together and serve with butter.
March: Braised Rabbit Pizza. Braised rabbit quarters (or chicken thighs), Sauce made from the braising liquid, bacon, caramelized onions, green onion, mozzarella, drizzle with sweet balsamic glaze. Works great as thin-crust or flat-bread style pizza.
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.
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.
March: Stjerneskud It’s a single open faced sandwich from the smørbrød lunch spread consisting of sliced bread topped with with fried fish fillets, poached white fish, caviar, shrimps salad, blanched white asparagus, and a squirt of lemon
I grew up in Eastern Connection and we had chow suey alot. The way my mom made it, it was less sauce, it was more like macaroni noodles mixed with stewed tomatoes, hamburger, onion and green pepper.
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: 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.
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.
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: 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: 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: 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: Black Scampi w/ Asparagus Easy, but eye-catching variation on Shrimp Scampi that impresses the chicks and/or dudes, depending on your inclinations… 1 - Package of squid ink fettuccine 1 lb - 16/20 or 21/25 shrimp (or more if you’re into having more shrimp) *Note 1 1 lb - Asparagus, woody bottom parts trimmed 4 to 8 oz - Chèvre/ Goat Cheese (depending on how much you like goat cheese) Lots of chopped garlic A lemon Olive oil Butter S&P or BFF to taste (Optional) Red pepper flakes or chili oil (for a little spice, although it doesn’t need it) Steps: 1. Start calamari fettuccine cooking according to type (fresh, dried, etc) and directions. 2. Sauté shrimp in olive oil in a hot pan to get crust and color. Turn off heat and let cool a bit, add a little butter, a little garlic, and season to taste (if you’re gonna use chili flakes, now would be the time). Set aside and keep warm for a few minutes. *Note 2 3. In a separate skillet, sauté trimmed asparagus in butter and olive oil until just tender, season with S&P or BFF, and a squeeze of lemon might be nice. *Note 3 4. Drain cooked pasta. 5. Re-heat the shrimp pan to medium-low, melt more butter (maybe a little more olive oil), add a lot of garlic and heat to fragrant, add drained fettuccine and toss. 6. Plate fettuccine on individual plates/dishes, add chunks/dollops of goat cheese on top of fettuccine, and artfully arrange shrimp, then asparagus 7. Serve with lemon wedges. Eat and smile. *Note 4 Note 1 - This could be shell-on or shell-off, but definitely deveined. Shell-on looks cool, but hands on your food on date night can be off-putting. Note 2- This is really good with grilled shrimp as well, but it’s more work and/or dishes Note 3 - The asparagus could be sautéed in the shrimp pan, but it kinda makes for a ‘one note’ dish. Steamed asparagus is not as good with this dish. Note 4 - Bruschetta with garlic, tomato, and basil makes a nice accompaniment.
AKA - Chili mac. We always knew the day after eating chili @ school, the lunch ladies were going to make chili mac with any leftovers. And a side of cornbread too!
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: 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: Hoppin John! 1lb andouille, bacon, 1 can of black eye peas (or fresh made), 20oz of diced tomatoes (canned or fresh), 3 cups of beef broth, 1 diced onion (about a cup), 1 cup of green pepper (spicy or bell) creole seasoning, black pepper, and garlic powder to taste, and 1.5 cups of uncooked Carolina gold rice. Sauté down the veg and meat, toss in the broth to a simmer and cook the rice. Great one pot meal traditional in the south.
March: The BEST Marinated Skirt Steak. Sam - we still make a classic grandma recipe from the 1960's: The BEST Damn Marinated Skirt Steak. I still have the well worn 3 x 5 recipe card from my mother. She used chuck roast (???) but we use skirt steak. This recipe is absolutely insanely delicious. Recipe: marinated Skirt Steak (Straight from my mom's recipe card) 1 lb skirt steak, trimmed of fat (we swapped skirt steak for her chuck roast from the 1960's) 2 TBS Olive Oil (TBS - tablespoon) 1 TBS soy sauce 2 TBS Wine vinegar (red) 6 TBS Sauterne or Sherry (we use a good sherry) 2 cloves garlic ( we use 4-5 cloves) 1/2 Tsp dry mustard (Tsp = teaspoon) 1/2 Tsp Rosemary leaf, finely minced (we use a lot, maybe ~1.5 TBS) Instructions: Mix all ingredients together. Apply Adolph's Tenderizer liberally to a chuck roast, arm roast or chunk stew beef. [Well, this is silly these days, remember this recipe came from the 1960's; we use NO tenderizer, and use 1 pound of good skirt steak] let stand for 24 hours turning occasionally. (we marinate the skirt steak for 1-2 hours) Drain marinate from steak, then simmer marinade for 10-15 minutes. Broil over a hot charcoal fire to medium rare Strain the simmered marinade and thicken very slightly. Cut the rested skirt steak against the grain and serve with the marinade sauce. Serve with fingerling roasted potatoes and grilled asparagus. Enjoy.
March: I would still call this goulash, but we put frozen corn in ours here in MN. Not sure I would use the tomato soup, usually just tomato sauce and chopped tomatoes. Everything else was pretty spot on for us midwesterners.
March: make a Porchetta, that is a pork shoulder inside a rolled pork belly, with no bones. Or a special cut of the pork belly that includes the pork shoulder still attached with no bones. Season with salt, pepper, dried rosemary, and lemon zest. Cook in the oven at 300f until done, and then at 500f until the pork skin has crisped up. When serving, attempt to cut it kind of thin, and then chop up any of the pork cracklings. Put it in a toasted Italian seasoned focaccia or ciabatta roll, with green salsa Verde. Green salsa Verde is like red salsa, but made with tomatillo instead of tomato. Dip the sandwich into some yellow mustard when eating.
March: Sam, I am currently on the carnivore diet. I follow the looser one where I can also have dairy. Things are going pretty well at this point. My "cheat" meal is Chori Polo. Now this is pretty self explanatory. Chicken chorizo sausage and cheese dip. Now it usually comes with rice beans and jalapeños and tortillas. I love it on or off, but I feel it's a guilty pleasure right now. Actually use pork rinds instead of chips. Hope this one makes the menu. You will enjoy for sure!!!
March: im hoping you'll save this for munchies but cocoa biscuits and gravy my buddy's nana used to make this every Sunday sadly i have no recipe but everything I've made watching Sam has been fire so let him cook!!
Didnt know something like this actually existed. I live far away from the US and my mom used to make this all the time without following a recipe. It is great to see this actually is a thing!
Back in the 80's, my mom made this❤ memories...but yes, macaroni elbows, ground beef, onions and peppers in tomato sauce. She grew up in the 50's, and her mom that raised her and her 2 sisters did her best with this, spam, bologna, etc. No wonder they all died of cancer...no, just kidding? They were from Canada.
I've been making a modified version of this for decades. I do the elbow separately. Add Lawry's Seasoning salt on at the end (not in the sauce, but over your serving). Mom called it "goulash".
Only because I had the time and needed to go to a hockey game I made the base in the morning. Flavours were insane when reheated and pasta added. Don't disrespect Sam and use regular paprika. Every since he introduced me to smoked paprika it has been a game changer for so many recipes. Fantastic and easy weeknight or game night meal.
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.
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: Beef ribs with dark beer Season the ribs (3 kg ~= 6.6 lb) with salt and pepper, sear them and remove them from the pot. Add carrots (rough chopped, 2 pieces) and onions (2 pieces, julienne) and get them to loosen. Preheat the oven to 150 °C (300 °F). Add the garlic (diced, 4-5 cloves) and the tomato paste (~ 2 tbsp) and mix. Return the ribs to the pot and nestle them in a bit, so that the vegetables are above. Add beef stock (if possible brown stock, around 2 cups) and dark beer to cover the ribs. Put the paper lid on the pot and get it into the oven for 3-5 hours.
March - Hungarian pork crepes Hey Sam, I'm from Hungary, been watching you and cooking your recipes for years! My birthday is in March, and my grandma always makes me my favourite meal, and this is it. You start with a traditional hungarian pork stew. Diced onions in a big pot on ideally duck fat (usually 50% of the weight of the meat so a lot) and immeadiatly some salt. After a few minutes put a splash of water in it, and when it evaporates, you put another splash. You do that for at least 40 minutes, that is the heart of a hungarian stew. Then you can add a few cloves of garlic, 1 tomato (i usually swap that for some paste), and some mildly hot pepper. After that you add a lot of paprika (not smoked), pepper, and some ground cumin. Then comes the cubed pork, then some water, and then you finish it with the same method as with the onions in the beginning, until the meat is soft. You need some salty crepes: few whole eggs, salt, flour, littleg bit of melted butter, and we use 50% milk and 50% carbonated water as liquid (it makes it a bit lighter and airy). When the stew is ready you take out the meat cubes, and grind it, add a bit pf mustard, and some of the sauce so it is not too dry. This is the filling for the crepes. The rest of the sauce you can blend to make it smooth. You mix some flour and creme fraiche together, then you add some sauce to that mixture, bit by bit (this way the creme fraiche heats up slowly and doesn't clump), then you can pour it all in together, and the sauce is done. For assembly: you fill your crepes with the meat, put it in a baking dish, pur on the sauce, with some extra creme fraiche on top, adn put it under the broiler for a few minutes. Enjoy!
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 grew up on the north shore of Massachusetts we would have American chop suey. My dad ate it as a kid. He was 1 of 5 kids my grandmother stayed home with the kids my grandfather was a fireman so yea it was a good inexpensive meal to feed a big family. I loved when my dad would make it. Day 2 leftovers were even better
March: Tostada Burger. Bottom layer up: tostada shell, refried beans, cheese, pico or salsa (nice jalapeno relish) burger patty, lots melted cheese. Some use the tostada shell, some dont. Make it your own.
March: Pepperoni Grilled Cheese (Inspired by the Grill Cheese episode you just uploaded) Ingredients: Any bread of your choice Pepperoni (I used the bag of Pizza Delight ones) Grated sharp cheddar Dijon Mustard or whatever mustard you like Butter (for the bread, none of that mayo BS) Directions: Place around 9 pepperonis (if using the small Pizza Delight ones) on one slice of bread Place a handful of grated Sharp Cheddar on the pepperoni Spread your mustard on the other bread slice and crown your sandwich. Butter one outside slice of bread and put it butter side down over medium heat for around 2.5 to 3 minutes with a weight on top Then butter the top side and flip. After golden brown on both side and cheese is melted, remove from heat and enjoy!
We call it goulash here. My mom loved asiago cheese so we would put it on top. Sometimes my brother and I would put a little on top of bread and butter and fold it in half. Never thought about putting tomato soup in it. Great video!!
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: 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.
American chop suey is a New England classic! There are diners in New Hampshire and Vermont that specialize in it. My NE grandmother made it every time we came to visit. American Chop Suey, a good salad and toasted garlic bread takes me right back to my childhood!
Great meal for a family….my Mom made a less sophisticated version because back in the 70’s it was an affordable way to feed our family of six. This with a salad 🥗 BAM! Done! And it was GOOD! Goulash…Mom made that too…though unfortunately not as “tasty” as it could have been …but Mom tried and ALWAYS had a hot dinner for us 😬♥
March: just the most insane Dutch Munchies dish: the Kapsalon. It combines fries, turkish kebab, cheese and salad into the ultimate late night meal. A recipe should be easy enough to find online and its something I’ve tought would fit the STCG content greatly for years. Cheers from the Netherlands
This is what my grandmother called Slumgullion. It's ground beef simmered in a tomato sauce all day then elbow macaroni added in at the end. Or as my mom did, brown some beef and dump in some prego and add the elbows. Takes like 30mins. Pronounced "Shlum gull yen" phonetically
I grew up on a dairy farm here in the northeast. We didn't have alot of money. And we ate chop suey atleast twice a month. Mom would make a huge pot. And we would have leftovers for a few days. She would use Campbell's tomatoe soup elbow macaroni and ground beef from the cows we had butchered. That's it. She would serve it and fresh made biscuits. Fond memories of sitting down with my family eating and talking about our day over a bowl of chop suey.
Sam, I'm currently taking some cooking classes, and definitely think that your Sam the Cooking Guy's 7in Nikiri Knife would be an awesome addition to my chefs roll
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!! 🎉🎉🎉🎉
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!
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: 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!
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.
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
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.
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.
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.😋
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.
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: 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!
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: 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: 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 - 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:
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: Meatloaf Pizza
Start with either making or using a frozen pizza. For the version I made, I used a frozen roasted vegetable pizza with a thin crust. The toppings on the pizza consisted of roasted zucchini, bell peppers and onions, mozzarella, romano, and parmesan cheeses. I then had in my fridge leftover meatloaf. I then combined the two and magic happened! This is very antithesis of anything vegetarian! The flavors of the meatloaf complement everything on the pizza from the vegetables, to the different textures of the soft meat (that’s what she said) to the vegetables and then the crispiness of the crust is oooh so good.
Make a meatloaf--here is a basic recipe. Feel free to jazz it up to your liking.
Ingredients:
• ½ medium onion diced
• 1 teaspoon butter
• 2 eggs
• ¾ cup milk
• ¾ cup Italian breadcrumbs
• 2 pounds lean ground beef
• 1 tablespoon ketchup or chili sauce
• 1 teaspoon Italian seasoning
• 2 tablespoons fresh parsley chopped, or 2 teaspoons dried parsley
• 1 teaspoon Kosher salt & ½ teaspoon black pepper more to taste
Instructions for Meatloaf
1. Preheat the oven to 350°F.
2. In a small pan, cook onions in butter over medium low heat until tender.
3. In a medium bowl, combine eggs, milk, and breadcrumbs. Let the mixture sit for 5-10 minutes.
4. Add the ground beef, cooked onions, ketchup or chili sauce, Italian seasoning, parsley, and salt & pepper to the bowl. Mix until just combined.
5. Form a 8"x4" loaf on the prepared baking pan and bake for 40 minutes.
6. While the meatloaf is cooking, combine the chili sauce and ketchup. Spread mixture over the meatloaf and bake for an additional 10-15 minutes or until cooked through and the meatloaf reaches an internal temperature of 160°F. Broil for 1-2 minutes if desired.
7. Let the meatloaf rest for 10 minutes before slicing.
Now build your Meatloaf pizza. Take some of the meatloaf (a slice or 2) and dice it up. Sprinkle it over top of the frozen pizza. I also added more shredded cheese as well. Feel free to use any of your favorite cheese to top it with. Its best to grate your own cheese. Bake the pizza to the instructions on the box.
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.
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
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: 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: 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 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 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: 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: 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: 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: 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 : 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
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.
March: Jiggs Dinner
It's a Newfoundland dish my mom made when I was growing up.
I know you said you will make it exactly, but can do Canada a solid and do something to make it better?
Equal parts cabbage, carrots, turnips, potatoes, salted beef. Boil together and serve with butter.
March: Braised Rabbit Pizza. Braised rabbit quarters (or chicken thighs), Sauce made from the braising liquid, bacon, caramelized onions, green onion, mozzarella, drizzle with sweet balsamic glaze. Works great as thin-crust or flat-bread style pizza.
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: 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.
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.
March: Stjerneskud
It’s a single open faced sandwich from the smørbrød lunch spread consisting of sliced bread topped with with fried fish fillets, poached white fish, caviar, shrimps salad, blanched white asparagus, and a squirt of lemon
I grew up in Eastern Connection and we had chow suey alot. The way my mom made it, it was less sauce, it was more like macaroni noodles mixed with stewed tomatoes, hamburger, onion and green pepper.
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: 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.
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.
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: 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: 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: 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!
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 😢
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: Black Scampi w/ Asparagus
Easy, but eye-catching variation on Shrimp Scampi that impresses the chicks and/or dudes, depending on your inclinations…
1 - Package of squid ink fettuccine
1 lb - 16/20 or 21/25 shrimp (or more if you’re into having more shrimp) *Note 1
1 lb - Asparagus, woody bottom parts trimmed
4 to 8 oz - Chèvre/ Goat Cheese (depending on how much you like goat cheese)
Lots of chopped garlic
A lemon
Olive oil
Butter
S&P or BFF to taste
(Optional) Red pepper flakes or chili oil (for a little spice, although it doesn’t need it)
Steps:
1. Start calamari fettuccine cooking according to type (fresh, dried, etc) and directions.
2. Sauté shrimp in olive oil in a hot pan to get crust and color. Turn off heat and let cool a bit, add a little butter, a little garlic, and season to taste (if you’re gonna use chili flakes, now would be the time). Set aside and keep warm for a few minutes. *Note 2
3. In a separate skillet, sauté trimmed asparagus in butter and olive oil until just tender, season with S&P or BFF, and a squeeze of lemon might be nice. *Note 3
4. Drain cooked pasta.
5. Re-heat the shrimp pan to medium-low, melt more butter (maybe a little more olive oil), add a lot of garlic and heat to fragrant, add drained fettuccine and toss.
6. Plate fettuccine on individual plates/dishes, add chunks/dollops of goat cheese on top of fettuccine, and artfully arrange shrimp, then asparagus
7. Serve with lemon wedges. Eat and smile. *Note 4
Note 1 - This could be shell-on or shell-off, but definitely deveined. Shell-on looks cool, but hands on your food on date night can be off-putting.
Note 2- This is really good with grilled shrimp as well, but it’s more work and/or dishes
Note 3 - The asparagus could be sautéed in the shrimp pan, but it kinda makes for a ‘one note’ dish. Steamed asparagus is not as good with this dish.
Note 4 - Bruschetta with garlic, tomato, and basil makes a nice accompaniment.
AKA - Chili mac. We always knew the day after eating chili @ school, the lunch ladies were going to make chili mac with any leftovers. And a side of cornbread too!
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: 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: Hoppin John! 1lb andouille, bacon, 1 can of black eye peas (or fresh made), 20oz of diced tomatoes (canned or fresh), 3 cups of beef broth, 1 diced onion (about a cup), 1 cup of green pepper (spicy or bell) creole seasoning, black pepper, and garlic powder to taste, and 1.5 cups of uncooked Carolina gold rice. Sauté down the veg and meat, toss in the broth to a simmer and cook the rice.
Great one pot meal traditional in the south.
March: The BEST Marinated Skirt Steak. Sam - we still make a classic grandma recipe from the 1960's: The BEST Damn Marinated Skirt Steak. I still have the well worn 3 x 5 recipe card from my mother. She used chuck roast (???) but we use skirt steak. This recipe is absolutely insanely delicious.
Recipe: marinated Skirt Steak (Straight from my mom's recipe card)
1 lb skirt steak, trimmed of fat (we swapped skirt steak for her chuck roast from the 1960's)
2 TBS Olive Oil (TBS - tablespoon)
1 TBS soy sauce
2 TBS Wine vinegar (red)
6 TBS Sauterne or Sherry (we use a good sherry)
2 cloves garlic ( we use 4-5 cloves)
1/2 Tsp dry mustard (Tsp = teaspoon)
1/2 Tsp Rosemary leaf, finely minced (we use a lot, maybe ~1.5 TBS)
Instructions:
Mix all ingredients together. Apply Adolph's Tenderizer liberally to a chuck roast, arm roast or chunk stew beef. [Well, this is silly these days, remember this recipe came from the 1960's; we use NO tenderizer, and use 1 pound of good skirt steak]
let stand for 24 hours turning occasionally. (we marinate the skirt steak for 1-2 hours)
Drain marinate from steak, then simmer marinade for 10-15 minutes.
Broil over a hot charcoal fire to medium rare
Strain the simmered marinade and thicken very slightly.
Cut the rested skirt steak against the grain and serve with the marinade sauce.
Serve with fingerling roasted potatoes and grilled asparagus.
Enjoy.
I turned this into a meal prep instead, and it is 100% going to be a once a month in my work lunch rotation. Thanks for this one!
March: I would still call this goulash, but we put frozen corn in ours here in MN. Not sure I would use the tomato soup, usually just tomato sauce and chopped tomatoes. Everything else was pretty spot on for us midwesterners.
My Mom made this all the time when I was growing up. I loved it!
March: make a Porchetta, that is a pork shoulder inside a rolled pork belly, with no bones. Or a special cut of the pork belly that includes the pork shoulder still attached with no bones.
Season with salt, pepper, dried rosemary, and lemon zest. Cook in the oven at 300f until done, and then at 500f until the pork skin has crisped up. When serving, attempt to cut it kind of thin, and then chop up any of the pork cracklings.
Put it in a toasted Italian seasoned focaccia or ciabatta roll, with green salsa Verde.
Green salsa Verde is like red salsa, but made with tomatillo instead of tomato.
Dip the sandwich into some yellow mustard when eating.
My grandmother was from the depression era and made this. The only thing different that he did was to add some bay leaves. delicious!
March: Sam, I am currently on the carnivore diet. I follow the looser one where I can also have dairy. Things are going pretty well at this point. My "cheat" meal is Chori Polo. Now this is pretty self explanatory. Chicken chorizo sausage and cheese dip. Now it usually comes with rice beans and jalapeños and tortillas. I love it on or off, but I feel it's a guilty pleasure right now. Actually use pork rinds instead of chips. Hope this one makes the menu. You will enjoy for sure!!!
March: im hoping you'll save this for munchies but cocoa biscuits and gravy my buddy's nana used to make this every Sunday sadly i have no recipe but everything I've made watching Sam has been fire so let him cook!!
Made your recipe last night! Half the house is Keto so I cooked the pasta separately (keto and plain). Super delicious! Thank you!
Didnt know something like this actually existed. I live far away from the US and my mom used to make this all the time without following a recipe. It is great to see this actually is a thing!
Back in the 80's, my mom made this❤ memories...but yes, macaroni elbows, ground beef, onions and peppers in tomato sauce. She grew up in the 50's, and her mom that raised her and her 2 sisters did her best with this, spam, bologna, etc. No wonder they all died of cancer...no, just kidding? They were from Canada.
My Grandma made this all the time, she called it goulash. Absolutely Delicious.
I've been making a modified version of this for decades. I do the elbow separately. Add Lawry's Seasoning salt on at the end (not in the sauce, but over your serving). Mom called it "goulash".
Only because I had the time and needed to go to a hockey game I made the base in the morning. Flavours were insane when reheated and pasta added. Don't disrespect Sam and use regular paprika. Every since he introduced me to smoked paprika it has been a game changer for so many recipes. Fantastic and easy weeknight or game night meal.
we made this today and everybody in the family liked it!! thank you.
This looks so simple to make and looks delicious!! 👍🏻👍🏻
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.
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: Beef ribs with dark beer
Season the ribs (3 kg ~= 6.6 lb) with salt and pepper, sear them and remove them from the pot. Add carrots (rough chopped, 2 pieces) and onions (2 pieces, julienne) and get them to loosen. Preheat the oven to 150 °C (300 °F). Add the garlic (diced, 4-5 cloves) and the tomato paste (~ 2 tbsp) and mix. Return the ribs to the pot and nestle them in a bit, so that the vegetables are above. Add beef stock (if possible brown stock, around 2 cups) and dark beer to cover the ribs. Put the paper lid on the pot and get it into the oven for 3-5 hours.
Excellent recipe, I made it using moose burger and added a quarter can of smoked chipotles
March - Hungarian pork crepes
Hey Sam, I'm from Hungary, been watching you and cooking your recipes for years! My birthday is in March, and my grandma always makes me my favourite meal, and this is it.
You start with a traditional hungarian pork stew. Diced onions in a big pot on ideally duck fat (usually 50% of the weight of the meat so a lot) and immeadiatly some salt. After a few minutes put a splash of water in it, and when it evaporates, you put another splash. You do that for at least 40 minutes, that is the heart of a hungarian stew. Then you can add a few cloves of garlic, 1 tomato (i usually swap that for some paste), and some mildly hot pepper. After that you add a lot of paprika (not smoked), pepper, and some ground cumin. Then comes the cubed pork, then some water, and then you finish it with the same method as with the onions in the beginning, until the meat is soft.
You need some salty crepes: few whole eggs, salt, flour, littleg bit of melted butter, and we use 50% milk and 50% carbonated water as liquid (it makes it a bit lighter and airy).
When the stew is ready you take out the meat cubes, and grind it, add a bit pf mustard, and some of the sauce so it is not too dry. This is the filling for the crepes. The rest of the sauce you can blend to make it smooth. You mix some flour and creme fraiche together, then you add some sauce to that mixture, bit by bit (this way the creme fraiche heats up slowly and doesn't clump), then you can pour it all in together, and the sauce is done.
For assembly: you fill your crepes with the meat, put it in a baking dish, pur on the sauce, with some extra creme fraiche on top, adn put it under the broiler for a few minutes.
Enjoy!
This pot of deliciousness helped soothe my sadness when San Fran lost. Thanks, Sam
you're the only one that makes me think that cooking is fun
It was served at my elementary school k-6. Back in the ‘60s. I loved it. It was called Johnny Marzetti.
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.)?
Growing up, my family used Campbell’s tomato soup for everything. Chili, meatloaf, spaghetti, goulash aka american chop suey.
I grew up on the north shore of Massachusetts we would have American chop suey. My dad ate it as a kid. He was 1 of 5 kids my grandmother stayed home with the kids my grandfather was a fireman so yea it was a good inexpensive meal to feed a big family. I loved when my dad would make it. Day 2 leftovers were even better
In the Mid West this is American goulash. Depression era German, Czech, and Hungarian families added pasta to stretch the food.
Made this last night for dinner. It was fantastic! The best Goulash/American Chop Suey/Beef and Macaroni/Beefaroni I have ever had!
Made this for dinner the other night. It was pretty delicious! Definitely a step up from what we usually make
March: Tostada Burger. Bottom layer up: tostada shell, refried beans, cheese, pico or salsa (nice jalapeno relish) burger patty, lots melted cheese. Some use the tostada shell, some dont. Make it your own.
March: Pepperoni Grilled Cheese (Inspired by the Grill Cheese episode you just uploaded)
Ingredients:
Any bread of your choice
Pepperoni (I used the bag of Pizza Delight ones)
Grated sharp cheddar
Dijon Mustard or whatever mustard you like
Butter (for the bread, none of that mayo BS)
Directions:
Place around 9 pepperonis (if using the small Pizza Delight ones) on one slice of bread
Place a handful of grated Sharp Cheddar on the pepperoni
Spread your mustard on the other bread slice and crown your sandwich.
Butter one outside slice of bread and put it butter side down over medium heat for around 2.5 to 3 minutes with a weight on top
Then butter the top side and flip.
After golden brown on both side and cheese is melted, remove from heat and enjoy!
Mixing hamburger and Italian sausage is a MUST!!! Great job!
We call it goulash here. My mom loved asiago cheese so we would put it on top. Sometimes my brother and I would put a little on top of bread and butter and fold it in half. Never thought about putting tomato soup in it. Great video!!
March: Olive Garden’s Stuffed Chicken Castellina. My fav OG dish!
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
From Canada, always had “goolash” growing up and it was a lot like this, craving it now honestly could use some nostalgia
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.
American chop suey is a New England classic! There are diners in New Hampshire and Vermont that specialize in it. My NE grandmother made it every time we came to visit. American Chop Suey, a good salad and toasted garlic bread takes me right back to my childhood!
Carna Asada 4 Cheese Mac n Cheese is something I've made from peicing together a few of your recipes. I'd like to see your take on it.
Great meal for a family….my Mom made a less sophisticated version because back in the 70’s it was an affordable way to feed our family of six. This with a salad 🥗 BAM! Done! And it was GOOD! Goulash…Mom made that too…though unfortunately not as “tasty” as it could have been …but Mom tried and ALWAYS had a hot dinner for us 😬♥
March: just the most insane Dutch Munchies dish: the Kapsalon. It combines fries, turkish kebab, cheese and salad into the ultimate late night meal. A recipe should be easy enough to find online and its something I’ve tought would fit the STCG content greatly for years. Cheers from the Netherlands
This is what my grandmother called Slumgullion. It's ground beef simmered in a tomato sauce all day then elbow macaroni added in at the end. Or as my mom did, brown some beef and dump in some prego and add the elbows. Takes like 30mins. Pronounced "Shlum gull yen" phonetically
I grew up on a dairy farm here in the northeast. We didn't have alot of money. And we ate chop suey atleast twice a month. Mom would make a huge pot. And we would have leftovers for a few days. She would use Campbell's tomatoe soup elbow macaroni and ground beef from the cows we had butchered. That's it. She would serve it and fresh made biscuits. Fond memories of sitting down with my family eating and talking about our day over a bowl of chop suey.
Sam, I'm currently taking some cooking classes, and definitely think that your Sam the Cooking Guy's 7in Nikiri Knife would be an awesome addition to my chefs roll
March-PHO!!!! Love to see your take on it!