1950S COOKBOOK RECIPES
QUICHE LORRAINE RECIPE - NYT COOKING
The first quiche to come to the attention of the American public was the quiche Lorraine in the 1950s. Since then we have gone through what has amounted to the quiching of America. Like ice cream, the quiche appears in all flavors -- from asparagus to zucchini. This recipe makes enough filling for a pie dish. If you use a tart pan, expect to have extra custard.
Provided by Craig Claiborne
Total Time 45 minutes
Yield 6 to 10 servings
Number Of Ingredients 11
Steps:
- Preheat the oven to 400 degrees.
- Line a nine-inch pie plate with the pastry. By all means build a rim with the pastry and flute it. This is essential for the amount of custard indicated in this recipe.
- Cover the bottom of the pastry with a round of parchment paper and add enough dried beans or peas to partly fill the shell. Bake 10 minutes.
- Reduce the oven heat to 375 degrees. Remove and discard the beans and parchment paper and set the pastry-lined pie plate aside.
- Cook the bacon until crisp and remove it from skillet. Pour off all but one tablespoon of the fat remaining in the skillet. Cook the onion in the remaining fat until the onion is transparent.
- Crumble the bacon and sprinkle the bacon, onion and cheeses over the inside of the partly baked pastry.
- Combine the eggs, cream, nutmeg, salt, pepper and Tabasco sauce to taste. Strain the mixture over the onion-cheese mixture. Slide the pie onto a baking sheet.
- Bake the pie until a knife inserted one inch from the pastry edge comes out clean, about 25 minutes. Remove to a wire rack. Let stand five or 10 minutes before serving.
TOP SECRET RECIPES | TONY ROMA'S WORLD FAMOUS ORIGINAL ...
Tony Roma had already been in the restaurant business for many years when he opened Tony Roma's Place in North Miami, Florida in 1972. This casual diner featured food at reasonable prices, nightly live entertainment and the house specialty: baby back ribs. Soon, customers were traveling from miles away to get a taste of the succulent, mouth-watering ribs. One rib-lover came from Texas in 1976: Clint Murchison, Jr., a Texas financier and owner of the Dallas Cowboys. After sampling the baby backs, and claiming they were the best he'd ever tasted, he struck up a deal with Tony to purchase the majority of the U.S. rights to the company and planned for a major expansion. The famous barbecue ribs served at the restaurant have been judged the "Best in America" at a national rib cook-off and have won more than 30 awards at other state and local competitions. The secret to the tender, melt-in-your-mouth quality of the ribs at Tony Roma's is the long, slow-cooking process. Here is the Top Secret Recipes version of the cooking technique. The sauce cloned here is the sauce the made the chain famous—Tony Roma's serves it on their Original Baby Back Ribs. This version of the sauce uses a ketchup base, vinegar, dark corn syrup and a bit of Tabasco. The chain uses their sauce on baby back ribs and has started selling it by the bottle in each restaurant. Now you can make a version of your own that is less costly than the bottled brand, and can be used on any cut of ribs, or even chicken. Check out my clone recipes for these other 3 sauces: Caroline Honey Sauce, Blue Ridge Smokies Sauce, and Red Hots Sauce.Source: Top Secret Restaurant Recipes by Todd Wilbur.
Provided by Todd Wilbur
Total Time 2 hours 30 minutes0S
Prep Time 1 hours 15 minutes0S
Cook Time 1 hours 15 minutes0S
Nutrition Facts : Calories 435 calories
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TOP SECRET RECIPES | TONY ROMA'S WORLD FAMOUS ORIGINAL ...
Tony Roma had already been in the restaurant business for many years when he opened Tony Roma's Place in North Miami, Florida in 1972. This casual diner featured food at reasonable prices, nightly live entertainment and the house specialty: baby back ribs. Soon, customers were traveling from miles away to get a taste of the succulent, mouth-watering ribs. One rib-lover came from Texas in 1976: Clint Murchison, Jr., a Texas financier and owner of the Dallas Cowboys. After sampling the baby backs, and claiming they were the best he'd ever tasted, he struck up a deal with Tony to purchase the majority of the U.S. rights to the company and planned for a major expansion. The famous barbecue ribs served at the restaurant have been judged the "Best in America" at a national rib cook-off and have won more than 30 awards at other state and local competitions. The secret to the tender, melt-in-your-mouth quality of the ribs at Tony Roma's is the long, slow-cooking process. Here is the Top Secret Recipes version of the cooking technique.
The sauce cloned here is the sauce the made the chain famous—Tony Roma's serves it on their Original Baby Back Ribs. This version of the sauce uses a ketchup base, vinegar, dark corn syrup and a bit of Tabasco. The chain uses their sauce on baby back ribs and has started selling it by the bottle in each restaurant. Now you can make a version of your own that is less costly than the bottled brand, and can be used on any cut of ribs, or even chicken.
Check out my clone recipes for these other 3 sauces: Caroline Honey Sauce, Blue Ridge Smokies Sauce, and Red Hots Sauce.Source: Top Secret Restaurant Recipes by Todd Wilbur.
From topsecretrecipes.com
Reviews 5.0
Total Time 2 hours 30 minutes0S
Calories 435 calories per serving
From topsecretrecipes.com
Reviews 5.0
Total Time 2 hours 30 minutes0S
Calories 435 calories per serving
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GENERAL TSO’S CHICKEN RECIPE - NYT COOKING
General Tso’s chicken is named for Tso Tsung-t’ang, a 19th-century general who is said to have enjoyed eating it. The Hunanese have a strong military tradition, and Tso is one of their best-known historical figures. But although many Chinese dishes are named after famous personages, there is no record of any dish named after Tso. The real roots of the recipe lie in the aftermath of the Chinese civil war, when the leadership of the defeated Nationalist Party fled to the island of Taiwan. They took with them many talented people, including a number of notable chefs, and foremost among them was Peng Chang-kuei. He created this dish in 1950s Taiwan, and brought it with him when he moved to the states in 1973, making it sweeter for American palates. This version is adapted from the original, hot and sour and lacking the sweetness of its Americanized counterpart.
From cooking.nytimes.com
Reviews 4
Total Time 40 minutes
Cuisine asian, chinese
From cooking.nytimes.com
Reviews 4
Total Time 40 minutes
Cuisine asian, chinese
- Place the wok over high heat. Add 2 tablespoons peanut oil. When hot, add the chilies and stir-fry for a few seconds, until they just start to change color. Add the ginger and garlic and stir-fry for a few seconds longer, until fragrant. Add the sauce, stirring as it thickens. Return the chicken to the wok and stir vigorously to coat. Remove from the heat, stir in the sesame oil and top with scallions. Serve with rice.
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BETTY CROCKER 1950S RECIPES ARCHIVES - THE VINTAGE INN
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50 RECIPES FROM A 1950S HOUSEWIFE- A CULTIVATED NEST
50 Recipes from a 1950s Housewife. All of these recipes from a 1950s housewife were foods made during the 50s, but some of the recipes may be a bit modernized. Many of the recipes below are people transcribing their mother’s or grandmother’s recipes to preserve on the Internet, but others are more like recreations of vintage recipes.
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TREJO'S TACOS: RECIPES AND STORIES FROM L.A.: A COOKBOOK ...
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BETTY CROCKER COOKBOOK: 1500 RECIPES FOR THE WAY YOU COOK ...
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1950S MAGIC JELLO DESSERT | RECIPELION.COM
Let's take a step back in time, and indulge in this 1950s Magic Jello Dessert. This is one of those old-fashioned desserts that you'd see on nearly every dessert table in the 50s and 60s. Jell-O has found a …
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1950S MIRRO COOKIE PRESS RECIPES
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Nov 17, 2020 · Check out these vintage cookbook for more old-school recipes. 1950s Breakfasts. L. Fritz/ClassicStock/Getty Images. In today’s day and age, many of us are …
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RECIPES & COOKING | THE DREW BARRYMORE SHOW
Recipes & Cooking. Recipes. Drew's Cookbook Club. Drew's Kitchen. Pro Tips from Pro Chefs. ... Pilar Valdes and Drew Whip Up Baked Alaska in 1950s Halloween Costumes. 01:39. How to Make a Halloween Snack Board . ... Drew's Cookbook …
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THE TUCCI COOKBOOK BY STANLEY TUCCI, HARDCOVER | BARNES ...
Oct 09, 2012 · Italian American actor Stanley Tucci was born in New York in 1960. He has directed five films and appeared over seventy films, including The Devil Wears Prada, Easy A, The …
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6 GROSS FOODS FROM A 50'S COOKBOOK (THAT WE TASTE TEST…
Nov 25, 2014 · In the 1940s, the United States was rationing for the war effort, leaving the home front with a limited supply of foodstuffs to cobble together into recipes. Now, imagine you are a …
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EASY & AUTHENTIC HUEVOS RANCHEROS - MUY BUENO COOK…
Jun 15, 2021 · Thank you for your great recipes. I’m a native Coloradan and even though I wasn’t raised in a home with the delicious foods you remember, I’ve eaten Mexican food all my life. I was born in the 1950s…
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THE FOOD TIMELINE: POPULAR AMERICAN DECADE FOODS, MENU…
The 1940s were all about rationing, protein stretching, substitutions, rediscovering "grandma's foods", and making do with less. Home cooks made sugarless cookies, eggless cakes, and meatless meals.Cookbooks, magazines, government pamphlets, and food company brochures were full of creative ideas for stretching food …
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JAPANESE CHICKEN CURRY チキンカレー • JUST ONE COOKBOOK
Oct 27, 2021 · By the 1950s, S&B Foods developed a convenient instant mix — known as curry roux — in block form so everyone could make curry rice easily at home. Today, curry has become a …
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BRENDA GANTT COOKBOOK | ETSY
Vintage 1950s Betty Crocker's Good and Easy Cook Book, 1954, First Edition, Fourth Printing, Spiral Fabric Covered Hardcover Cookbook ... 322 Old Dixie Recipes The SOUTHERN Cookbook of Fine Old Recipes …
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TO SERVE MAN - WIKIPEDIA
"To Serve Man" is a science fiction short story by American writer Damon Knight. It first appeared in the November 1950 issue of Galaxy Science Fiction and has been reprinted a number of times, …
From en.m.wikipedia.org
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THE MOST POPULAR RECIPES OF THE 1960S | ALLRECIPES
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30 GOOD OLD RECIPES FROM GRANDMA'S KITCHEN | RECIPELIO…
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TO SERVE MAN - WIKIPEDIA
"To Serve Man" is a science fiction short story by American writer Damon Knight. It first appeared in the November 1950 issue of Galaxy Science Fiction and has been reprinted a number of times, …
From en.m.wikipedia.org
From en.m.wikipedia.org
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THE MOST POPULAR RECIPES OF THE 1960S | ALLRECIPES
Mar 10, 2021 · Chicken a la king, which translates as "king-style chicken," emerged at the end of the 19th century. Printed recipes hit mass media outlets such as the New York Times and the Fannie Farmer Cookbook …
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30 GOOD OLD RECIPES FROM GRANDMA'S KITCHEN | RECIPELIO…
Jul 09, 2021 · COOKBOOK RECIPE! This minty green cake has all the style of 1950s chiffon and all the taste of a family-favorite pie. Our vintage pie recipe can be made in 20 minutes and chilled overnight. Right out of our cookbook …
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Feb 9, 2020 - Explore Kathy Baker's board "Everyday Manna Recipes with Lisa", followed by 159 people on Pinterest. See more ideas about recipes…
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A LONG FORGOTTEN COOKBOOK CONNECTS TWO FAMILIES WHO SHAR…
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VINTAGE COOKBOOK FEATURES A DISH FROM MOUNTAIN VIEW'S ...
Jan 10, 2022 · That history influenced the 1965 cookbook, whose recipes (Gemello's included) often specify dessert wines or commercial genres like California Sauterne. The cookbook also reflects the era's greater use of certain ingredients: veal, lamb, organ meats, lots of sour cream. But the recipes …
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ANTS ON A LOG - WIKIPEDIA
Ants on a log is a snack made by spreading peanut butter, cream cheese, ricotta cheese, or another spread on celery or bananas and placing raisins (or, if preferred, chocolate chips) on top.The snack and its name is presumed to date to the 1950s. The classic peanut butter version of ants on a log …
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From en.m.wikipedia.org
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EASY SCALLOPED POTATOES AND HAM - CAMPBELL SOUP COMPANY
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