20 Famous Dinners That Have FADED Into History!
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- čas přidán 31. 05. 2024
- 20 Famous Dinners That Have FADED Into History!
#dinner #forgotten #yesteryear #nostalgia
Curious about the iconic dishes that are no longer found on our dinner tables? In this video, we present 20 remarkable meals that haven’t faded from our memory, though they have faded into history. Want to experience these tasty dishes again? Stay with us!
📺 Watch the entire video for more information!
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Chapters:
0:00 Introduction
0:15 Lobster Newburg
1:08 Beef Wellington
2:06 Chicken à la King
2:59 Fondue Bourguignonne
3:51 Rumaki
4:37 Boeuf Bourguignon
5:26 Quiche Lorraine
6:18 Seafood Newburg
7:04 Stuffed Bell Peppers
7:54 Blackened Redfish
8:39 Chicken Marbella
9:34 Spinach Dip
10:32 Swedish Meatballs
11:26 Corned Beef and Cabbage
12:12 Cajun Chicken
13:07 Shrimp Cocktail
13:58 Turkey Scallopini with Marsala Sauce
14:49 Hawaiian Pork Roast with Pineapple
15:41 Stovetop Goulash
16:28 Frito Pie
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Most these dishes are just historical but have definitely NOT faded into history
True, but perhaps most people watching this grew up in households in the 40's 50's and 60's.
Yeah like stuffed paprika. the problem is to get big ones for that. And everyone knows Gordon Ramsys favourite dish wtf. Oh yeah and Köttbullar, no body in the worlds knows what that is......
@@patriciayohn6136 Good point. Do many young couples even have kids these days or cook at home?
Some are available at Ikea
I used to have stuffed peppers regularly, and only a couple times in the last few years. I think they're right that these are far less common than they used to be. But you're right they aren't unheard of. Spinach dip is still pretty common, especially with artichoke in it, for sports fans.
Beef Wellington, stuffed bell peppers, beef bourguignon, sweddish meatballs, cajun chicken are still on the menu here
it made Gordon Ramsy famous.
My nursing home serves chicken, à la king, chicken Marbella , seafood Newburg, beef bourgeon, Swedish meatballs, corn beef and cabbage,shrimp cocktail, every 5 weeks. So they haven’t completely faded into history but then again we’re old people! So maybe that’s proving the videos point after all!😂
If it’s good you are at one hell of a nursing home,enjoy👍
I wish I could send my mother with lives with me to where you are. Any young people who happen to read this, save your bloody money. Put some aside! You’ll get old, trust me. Right on, Becky.
Yummmmm! 😋💕
My grandmother lived to be 97. She passed this year and had these meals at her nursing home also. I remember 8:45 her making these meals for me growing up. I’m only 48 but I hope when I’m in a home they feed me the foods I grew up with, but I’m not sure how they’re gonna find Jello-Pudding Pops or McDLTs in 2055. 😂
Can I move in? I'm not that old tho lol.
The popularity of spinach dip hasn't waned in the slightest.
Especially when you can get good spinach dip at a grocery store.
Agreed
I go through 5 pounda a week of fresh spinach. Spinach salad, spinach dip, creamed spinach. Meatloaf with spinach, mushrooms and onions in the middle, garlic sautéed spinach, stuffed mushrooms with spinach.
It's literally everywhere 🤣🤣🤣
I see exponentially more spinach dip now than I ever did as a child, or young adult even.
@@ViraL_FootprinT.ex.eand in my area in to places. In the refrigerator section and again in the fruit and vegetable area. Sometimes it is too salty, so I add more spinach and / or some sour cream or plain Greek yogurt - sour cream, whatever I have handy.
Beef Wellington: did this last christmas and 2022. Big Fan of it. Greetings from Germany.
Every few weeks where I work
Yep, had it at home a few months ago
With ya! Keep doing it!
Just be careful of the mushrooms!! 😂A woman here in Australia is on trial for adding death cap mushrooms to her Wellington at lunch with her inlaws. A couple died and a few recovered. Worst part? It's the 2nd time she has done it. They believed it was an accident the 1st time a decade ago, so she figured they would think it again!🤦♀️
@@lady_bexyI saw that!!! She clearly needed a new plan
Stuffed peppers are amazing. I still make them regularly.
For what it is Stouffer's chicken al a king is still available and delicious🎉
So is its Swedish meatballs. Really, really good.
@@ValleyoftheRogue yeah those are two of my favorites
I was born in 1952. I remember having dinner at a family friend's house several times. The mom was a wonderful cook. She replicated the Betty Crocker and Good Housekeeping style. Her name was Hilda Kepler. She and her husband were wonderful people. I used to wear hand-me-down suits for church as their two boys, who were older than me, grew out of them. That was the 50s.
The spinach dip recipe is on the back of Knorr's vegetable soup mix packet. Double the recipe, because it goes fast and you'll probably want to set some aside just for yourself. Delish!
We think alike. I have prepped many a recipe with Knorr products.
BEEF WELLINGTON. I'm preparing Beef Wellington for my family to celebrate my grandson's birthday. Can't wait.
Too difficult! Greetings from Brazil
@@pauloafonsodeoliveira4575 I'm not even a cook. I follow step-by-step instructions from a CZcams video. Not that hard if you take your time. Go for it! You will LOVE it!
I was hoping you would mention Lobster Thermidor! I make Chicken ala King several times a year and serve in puff pastries. Also Coquilles St. Jacques. I also make Pizza de Alsace several times a year aka Flummenkuche, decantly delicious.
Lobster Thermador. Why didn't I think of that? 😊
I just made Beef Wellington for the Kentucky Derby (and my birthday). And when I was a child, we had a fondue pot and had both beef & cheese fondue, with appropriate sauces. My sister and I enjoyed any fondue greatly! Boeuf Bourguignon also made its way onto the table when we could afford the nice cut of meat.
Mom came from a meat&potatoes Montana German background, but she was cuilinarily adventurous. Chicken Kiev (look out for the toothpicks!) stands out. She kick-started a Gourmet Dinner group, in which 12 couples would participate in cooking a full menu developed by one each of the twelve, soup to nuts + wines, around a theme (national, historic, Titanic one time, etc.). This was great fun and lasted for decades.
Mom makes brilliant pies & gifts my father a "Pie of the Month" certificate every Christmas as pie is his crave.
My boyfriend, deciding to make a Quiche Lorraine for a gathering, wanted to make the crust as well but didn't want to fuss with butter.
"Use cold bacon grease from the can," I suggested. At first he was hesitant, but realizing that the quiche would be savory, he gave it a try. The crust was as flaky as could be--and it didn't taste "bacon-y" at all!
Bacon fat! What a great idea! I’ll try it
Thanks for sharing your story!
I have cooked many of these dishes. They have never disappeared.
Have you not watched Gordon Ramsay on Hell’s Kitchen? Beef Wellington is a staple of the competition every season.
So true 😅 If you can't make it, you're done.
I grew up eating many of these, and so my Millennial children grew up eating them as well.
Stuffed peppers were a very common dish in my Midwest childhood home, since we grew the peppers in our garden. Goulash, paprikash, stuffed pepper/cabbage, and Frito pie are common in our dinner rotations to this day (although we sometimes swap out white chicken or smoky venison chili for the regular red chili in the Frito pie).
Smoky venison chili? Sign me up! I've enjoyed venison sausage and roasted fresh venison, and I can only imagine how succulent venison chili must be. Do you actually _smoke_ the meat, or do you ad smoke flavoring?
Quiche Lorraine is EVERYWHERE!
La Terra Fina has it in the stores and is pretty good.
I made Beef Wellington for my families Christmas dinner last year.
Beef Wellington is still popular. It's just that people don't make it at home anymore, but it's offered at fine dining establishments.
I had it for the first time on a cruise last month, yummy!
This pops up several times a year and my guests love it.
I find this interesting. We make seven of these items still. I had them growing up in the 80s, made them for my kids growing up and we still make them today.
20 dinner ideas in one video, excellent 👍. Been going crazy lately trying all sorts of new dishes. Goulash, jambalaya, red beans and rice, different forms of pizza, chicken, etc. been fun and tasty.
Isn't it fun? I've been going through my old cookbooks looking for new ideas. The internet is nice but I already have a huge collection that I don't even touch anymore.
It is fun, really great. Been using recipes from my mom’s cook book as well. It’s nice to have something she used to make; brings back memories. 👍
The removal of the fish filet from that pan was cringeworthy. 8:30 😂
HA! They absolutely butchered that poor redfish.
Absolutely agree.
I make Boeuf Bourguignon sometimes. Swedish Meatballs haven't faded into history; you can get them anytime at IKEA's, either in their cafeteria or frozen, to bring home.
You can even get them at Walmart!
I ate Boeuf Bourguignon last summer in a restaurant in Bourgondy, France. Nothing old fashioned about a good dish...
I live in a small village in SW Saskatchewan.....I can go over the the medium sized grocer in the next town and buy frozen Beef Wellington....among some of the other things listed.
@@michaeltutty1540 There is a quality difference. But in a pinch, it works!
They are not as good anymore as they used to be. 🤨
I make corned beef and cabbage several times a year and of course on St Patrick’s Day. Same with stuffed peppers only I use the long cubanelle peppers like my mom did. For years Chicken Ala King was a staple at business dinners and testimonials . These dinners were know by guest speakers as The Chicken Ala King Circuit
Love Quiche. Basically farm food, as with the possible exception of the nutmeg, it uses food found in most family farms.
Isn't it funny that quiche is something currently odd and old fashioned?
It is basic food products turned into a delight. Maybe that's the problem....simple is no longer in vogue
I love quiche too, especially Quiche Lorraine. I mean we have a quiche every month or so at my house.
I absolutely love Beef Wellington, which has not faded into my Canadian history!
And the stuffed bell peppers? There are recipes in Canada that are in the thousands, each to their own personal history!
Despite all, I left this video craving a few of the many dishes featured here, lol! Thanks so much to this channel! ♥
Yeah, I know too many people who make that. It's not at all gone. It's on the menu locally.
A woman in Leongatha, Victoria, Australia makes an absolute killer Beef Wellington that is literally to die for.
Two of my favorites! 😉
@@larstorders9695 Perhaps a meeting with Gordon Ramsay should be in order.
@@luisreyes1963 I'm sure Gordon would be able to get in to see her, wherever she's awaiting trial for multiple murders due to her cooking prowess.
I agree with other posts; these haven't faded into history and most of them are in my personal recipe collection and make regular appearances on my dinner table. I currently have leftover "quiche lorraine" in my fridge as I type this.
Agree with you - all of these show up at some point in the year. And I cook fish all the time.
Stuffed peppers are prepped in a large batch and shared and / or frozen for future use.
Surprised this video didn't mention, Chateaubriand, Steak Diane, and Veal Piccata. Plenty more out there, but I'd have to make a video too. Most of the dishes in this video are still enjoyed today as well.
They still serve Steak Diane at the Cheesecake Factory.
Stuffed bell peppers are very popular in Romania.
I think the problem is people going for more fast prep meals at home these days. The only difficult about most of these dishes is the longer prep times.
We still have a lot of these wonderful dinners 🍽 in our home.
How jaded must you be to claim famous dishes are no longer known. Ive personally eaten or cooked at least 5 of them in the last 6 months or so.
right? I was like wait, I eaten at least half of these in the last year
They have faded. These dishes are not as common as they once were. Not gone by any stretch, but definitely less popular/eaten today than they were 30+ years ago.
@@djhagrid300 I think it's more of a case that they've faded from the restaurant scene, for the most part. Even Beef Wellington isn't something I really see on a menu outside of a Gordon Ramsay restaurant. But for home cooks and gatherings they're definitely around. I have made chicken marbella fairly recently, for instance.
Nobody asked, little snob
You left out Chicken Kiev, my favorite. I cannot find it on the menu of any Seattle restaurant, along with most classical French dishes, replaced by upstart, pretentious and over expensive alternatives.
Good call. Properly made, Kiev is an impressive looking meal that hits every note of comfort food. To me that marriage is the pinnacle of cooking skills.... exquisite to look at and making you happy you ate it.
I love chicken Kiev .you also used to be able to buy it in the freezer section of the grocery store but I haven’t seen in a long time. They usually serve it here once or twice a month.
@@beckycaughel7557 it is far better made from scratch....and honestly, unless your life is a time nightmare, not that hard made from scratch.
I make 12 half breasts at a shot. That gives me three meals for the family for three nights straight. But I throw in homemade pizza ...using one pound grocery store dough....somewhere in between. Kiev reheats really well in a hot oven. I've trained the family to like greens with lots of garlic and olive oil....a great accompaniment with the Kiev. From there even garlic bread is a dining pleaser.
@@xavariusquest4603 I'd recommend an air fryer. So amazing for reheating foods and would be great for Chicken Kiev. It's actually a counter top convection oven. Very convenient. You'll be happy you own one 😊
Hey I live in Seattle too. I would definitely make it at home. Make a bunch, cook them and cool. Individually wrap them and store them in the freezer if you'd like. Reheat in an air fryer if you got one. So anytime you got that craving, you'll have one on a plate in 10 minutes 😊
I'm in a rehab place .On the menu today chicken a la king.Not kidding
How the hell are you in rehab, and have internet.
Great! I still make it, just a bit lightened up. Great comfort food.
@@randyerickson2154 Not drug rehab... Probably strength rehabilitation, like a short-term nursing situation.
@@randyerickson2154 perhaps a physical therapy facility...
It is sooooo good
Beef Wellington: Culinary Perfection 😋
My family has always done a bunch of these (usually the beef dishes), but now I want to try the ones that are new to me. Chicken Marbella & Turkey Scallopini both sound great!
I love making stuffed bell pepper in the cold winter season still. It most definitely warms you good
We in Texas still will serve Frito Chili Pie at sporting events.
We have a fast food restaurant built around it in East Tennessee called Petro’s. Everyone eats chili with Fritos and cheese here.
Chicken a la King was one of the offerings of Meals, Ready-to-Eat (MREs). USMC 1986-1992.
aka cat food
Way preferable to the godawful spaghetti with BBQ sauce.
Dehydrated Pork Pattie was like dog food
B
@@arielconti3371 which was still better than the spaghetti in BBQ sauce.
Never had stuffed peppers as a child. Now as an old man I have discovered them, hey who knew🏖️
Stouffers used to have a Lobster Newburg and I'd still buy it if it were still around.
Other Way Around.
Bacon & Cabbage was actually adapted from Corned Beef in Ireland AFTER the bulk of Irish Beef was requisitioned off to England (and bacon was what the Irish had left). It saw its revival with Irish Immigrants to America after they arrived and discovered how plentiful beef was.
Bunch of these dishes we cook on a monthly ....lol Just because every restaurant isn't serving it doesn't mean its faded away.
Didn't hear him mention Chicken Cordon Bleu, but perhaps I was typing while salivating. LOL
I want to try Beef Wellington some day.
Chicken A La King is good but substitute celery for the peas.
I love Beef Bourguignon. I've made it a few times. Same with stuffed bell peppers. (Small tip: parboil the bell peppers till tender and it cuts down on oven time). You can also cook them in a dutch oven on the stove with a lid if you parboil the peppers.
Love corned beef. Hate cabbage..especially boiled.
Dress cabbage with your favorite high end olive oil.
Nowadays, I'd try a drizzle of olive oil over baked sliced eggplant.
Mom was a good cook and we grew up with many of these.
We did too. In New England at the time lobster was fairly inexpensive so Lobster Newburg on toast points was "the" thing...
My mom has a degree in home ec and has tons of cookbooks. I mean we had everything.
Wait? Frito Pie?? How did miss this caloric wonder bomb? Great and fun video!
In plainer style, you find Frito pie in school lunchrooms.
My mother used to make stuffed peppers, but always called them porcupines. I was an incredibly picky eater who couldn't stand casseroles, but had no problem eating porcupines.
Surprised that Chicken Kiev didn't make the list. That used to be popular in the 60s. I also remember abalone being featured regularly on menus, but due to overfishing the price is now astronomical and isn't offered anymore.
I've always been a bit curious about abalone, but I can barely even find it, let alone afford it!
I was almost sure we’d see chicken kiev!
Many of these are less popular but still good!
You mispelled 'Kyiv'.
with the exception of liver and corned beef and cabbage, I still eat many of these dishes today. They are still served at many upscale and specialty restaurants and by private chefs and gourmands.
We eat stuffed bell peppers often
just had them for dinner today
Yeah my grandma loved those.
All good stuff from my memories. I salivated repeatedly.
My Mom, a third generation Swedish American referred to the beef-pork meatballs in cream gravy as “Norwegian Meatballs”, following the same naming convention as “French Toast” prepared in English kitchens. It was served with bruna bonor and green peas, with an accompaniment of lingonberry preserves. The dessert was a Swedish Rice Pudding which cooked rice with custard and mixed in raisins before baking in a ceramic bowl. That also was complemented with lingonberry preserves. We had this for New Year’s Day.
We didn't have beef wellington. We had meatloaf wellington. It's meatloaf en croute (well, about as croute as Pillsbury crescent rolls can get). Serve it with mashed taters and gravy. Good stuff. And we always looked forward to when Mom made chicken a la king.
Very creative. Sounds like a savory dish. Do you use a mushroom duxelles, wrapped in bacon or ham, and just a simple packet gravy? Could be a great goto dish 😊 I've never heard of this.
@@chefmike4414 No shrooms. It would be easy to whip up, though, with a blender or food processor. We have used a bacon wrap. But it needs to be cooked a bit first so it doesn't make the crust too soggy. And you can throw in some of the packet gravy into the meatloaf mix. Then more gravy on top to serve. I bake it in a cake pan with a wire wrack set in it. This helps the crust to bake evenly.
That sounds really good and less expensive and easier to accomplish than traditional beef Wellington.
DavidCox, sounds not so much named for the Duke of Wellington as for the WW2 British bomber of that name, then.
@@w.reidripley1968 *LOL* I like your theory. Vickers Wellington it is, then.
Beef Wellington is the signature dish of Gordon Ramsey,likely the most famous chef in the world.
I hope for Vintage Lifestyle USA sake that Gordon Ramsey doesn't hear that beef wellington has faded into history
I had the same thought! 😂
Never heard of Frito pie. Love chicken ala king. And when I was a kid I called them Puffed Steppers.
They still offer Frito Pie in New Mexico.
I just recently had my uncle from out of state come visit us and my mother told him I would make him any dinner he wanted as celebration. Since it was for 10 people, I ended up making 2 6-pound Beef Wellingtons. It was nerve wracking, but described as "The best home-cooked meal I have ever had". It's so much stress!
Which recipe did you use?
Turkwy a la king is how you know Thanksgiving is over.
My youngest daughter took her crack at Beef Burgourne for the past holidays. Crushed it.
Worked for Marriott for years, we made all these
I just had Quiche Lorraine for supper last night, and breakfast this morning. My mom first made it in the 1970s, when I was a kid, and I still use the same recipe, from "The Best of All Cookbook", published in the 1960s.
I watch this while the stuffed bell peppers for dinner are in the oven 😂
I think Beef Wellington, Chicken a la King, Beef Bourguigon and Swedish Meatballs will make a major comeback. Swedish Meatballs never really went away (thank you, IKEA!) and meatballs have evolved, thanks to meatballs cooked in grape jelly, a favorite snack during American football season.
I get Lingenberry jam with Swedish meatballs but I've never heard of meatballs in grape jelly. Sounds kinda odd but I'm sure it's good if it's served at a superbowl party 😊
@@chefmike4414 There are multiple recipes for meatballs cooked in grape jelly here on CZcams.
@@Sacto1654 Thanks for the heads up
None of those have gone away. I see them on restaurant menus often, except Chicken a la King.
@@debanydoombringer1385 I'm acutally disappointed Chicken al la King have pretty much disappeared. It's certainly better over toast or biscuits than creamed chipped beef over toast or biscuits.
Yum Swedish meatballs. So good
The only meatballs I will eat and if you live in the mid Atlantic region and if can find Catelli Brothers Meatball/Meatloaf mix of beef, veal and pork they make great Swedish meatballs.
Those aren't green peppers, they're peas
It looks like there are a few green peppers in the sauce along with the peas
Rumaki is standard Christmas, wedding, special occasion! I love it.
The good old days! My mom cooked all those dishes.❤❤
I still make Lobster Newburg & Beef Wellington fairly regularly.
Hit this channel a few hours ago and went down a rabbit hole. BIG fan 🙂
Ooooh, Chicken Marbella. I must remember this.
Every dish had me wishing for it
All these recipes are still great IMO.
My family still make a good bit of these, now greenbean trasherole can go away.
People dump on GBC but made properly with quality ingredients...it is a revelation.
@@xavariusquest4603 I totally agree it wouldn’t feel like Thanksgiving dinner without green bean casserole
@@beckycaughel7557 it really is so good. The funny part is that so many people screw it up. Bless her heart, but my sister in law can't make it save her life....then again she can't fry an egg without setting off the smoke detector....bless her heart. Hers another "bless her heart" cause she's so very kind but can't cook a lick. Your heart would be full but your stomach would be empty.
That dish is an abomination which should never have seen the light of day. 😂
@@xavariusquest4603I roof mine over with Tater Tots in place of Durkee fried onion. I cram in the Tots, stood on end, as many as I can possibly fit.
Canned beans? Okay. Fresh green beans, stylishly French cut? Oh yes.
Given the rising cost of living, I'm not surprised ❣
Wow. This was nice! I saw the thumbnail and i assumed it was going to be yet another mocking hit piece on food styles from before the onslaught of the MTV generation. Instead it was a respectful representation of the dishes, their histories and their preparations. Thank you!
Still make Chicken (or turkey) a la King, Stuffed bell peppers, Spinach dip, Quiche Lorraine, Corned beef and cabbage. Lukewarm on Swedish meatballs. I'd like to try Hawaiian Pork with Pineapple.
That hawaiian pork roast looks so mouth watering.
Ramsay’s beef Wellington is amazing but getting larger filets is hard.
The only real change is a layer of prosciutto between the mushrooms and pastry which keeps the pastry from getting soggy.
Clever use, but I think the prosciutto replaces fois gras for the fat content. Ramsey's recipe is the one I'm going to try.
Everyone made Beef Wellington for Christmas last year and corned beef with cabbage is made everywhere at St. Patrick’s day. Cajun chicken is just how you make chicken. And shrimp cocktail? Quiche Lorraine? It’s everywhere! Most of these dishes are still quite relevant!
I made quiche Lorraine for a combined theater gathering in my town.Plus stuffed mushrooms.
I was hoping a few of these could be veganized, and I think I'll do just that with the stuffed peppers, spinach dip, and ghoulash. Thanks for the ideas!
There's nothing here I can't make vegan and gluten free! And often do!
I don’t know where eat, but they are still made today
Actually, there’s a fast food restaurant that’s more regional that debuted its version of the Frito Pie in Knoxville, Tennessee at the 1982 Worlds Fair. The name of the restaurant is Petro’s. They’re also known for their slice of orange tea. But it’s a chain. They serve at Tennessee football and basketball games. They also have a couple on campus at the University of Tennessee and one a mile from my house. It’s very popular. We often eat chili that way here. And they’ve been endorsed by Frito Lay. In offices or at home when we have group chili, there’s always Frito’s, cheese, and sour cream. As someone from Southwest Louisiana, I loved Frito Pies, but Petro’s is exactly that with some flair. And Sonic has Frito Pies on their menu and has for a long time. Also, I’m Cajun. We just call that chicken. There’s like 1,000 ways to cook it.
I am in my early 30's and I still love Swedish meatballs it's the only one on this list that I have had but I have seen you're other videos on other old foods and I grew up with some of the foods and I still eat them. It's not true that all of us younger generations has abandon these old food I have not I like both old and new recipes.
I still make quiche. It's really easy, and a great way to use leftover cold cuts. Few dishes are more simple to throw together, and depending on what you put in, can be served as dinner or brunch/breakfast.
I still make several of these dishes on a regular basis!... especially yhe spinach dip!
I still eat Turkey Ala King at least once a year. Left over turkey from Christmas dinner will become Turkey Ala King the next day. My wife and inlaws love it.
I have personally cooked, nay baked, and served quiche Lorraine, and I will do so again before this year is out.
I used to make ala king by the gallons in the navy . At least 100gals . Never any left
It's the kind of dish chow halls do well at. Also lasagna, shepherds' pie, and potpie... though how you would tell that from chicken à la King I can't say. Frito pie too.
I must be old then, the only one i haven't cooked/eaten is the frito pie😂 everything else. My grandmother literally showed us how to make all the other dishes, she grew up in France and had a german grandmother before coming here and meeting grandpa in puerto rico
FAMOUS FADED DINNERS :
@00:15 : LOBSTER NEWBERG
@01:10 : BEEF WELLINGTON
@02:07 : CHICKEN A LA KING
@03:00 : FONDUE BOURGUIGNONNE
@03:50 : RUMAKI ( WATER CHESTNUTS AND CHICKEN LIVER WRAPPED UP IN BACON )
@04:38 : BOEUF BOURGUIGNON
@05:25 : QUICHE LORRAINE
@06:18 : SEAFOOD NEWBERG
@07:04 : STUFFED BELL PEPPERS
@07:55 : BLACKENED REDFISH
@08:40 : CHICKEN MARBELLA
@09:35 : SPINACH DIP
@10:33 : SWEDISH MEATBALLS
@11:25 : CORNED BEEF AND CABBAGE
@12:12 : CAJUN CHICKEN
@13:06 : SHRIMP COCKTAIL
@13:58 : TURKEY SCALLOPINI WITH MARSALA SAUCE
@14:49 : HAWAIIAN PORK ROAST WITH PINEAPPLE
@15:45 : STOVETOP GOULASH
@16:28 : FRITO PIE
Shout out to @joshuaweissman for providing the awesome Beef Wellington clips.
Chicken Croquettes!
Nice ...so simple to make and so elegant when served. With a lovely sauce....easy to create from the stuff left from the chicken....you have a dish that is just wonderful on the tongue and opulent to the eye. That combo is increasingly rare.
Back in the day Howard Johnsons had a frozen version with the sauce packet...not bad
@@rslooby6130 On a personal note, the Howard Johnson's baked macaroni was a favorite. I had the very odd opportunity to meet Pierre Franier, the man who invented the Mac n cheese recipe. He explained how he came up with it. If you're interested I can share it with you or you can look it up online....as it is public.
I think the croquette recipe is also public.
Two joyously lovely foods lost to time....but not forgotten in the electronic age
Beef bourguignon has to be my favorite stew, apart from that, what’s the difference between chicken a la king and chicken pot pie? Beef Wellington takes a considerable amount of time and effort to make, not only the tenderloin is expensive, but you have to do many side dishes to complement that.
I just replied to a comment here of how they used to make Meatloaf Wellington. Very creative. I'm gonna have to try that 😊
Wellington requires knowledge of pastry dough, force meat production, mincing, sweating, and cleaning a tenderloin.
I’ve met many, many people who cannot, have never done, or didn’t even know one or more of those skills existed. So it doesn’t surprise me it’s lost.
I make chicken ala king. I have made beef Wellington. it's good. It tastes a bit like Venison. In Wisconsin, we put taco toppings into Frito chips and call it Walking Tacos.
My family's former go to meals included tamale pie, shepherd's pie, and cottage pie. Another very faded food is veal scallopini. I've been to almost every butcher shop and market meat counter in 3 counties and the only veal I can find is frozen ground veal.
You would want to special order veal chops, shanks, etc., from a butcher iñ advance of needing It. At least 1 week.
Now I'm really hungry! Lol
I'm going right now to make myself a Cobb Salad lol
My 15 year old when to a party last night where they made fondue!
Stuffed peppers are still one of my favorites. I just made them last week though I have to admit, I haven't made them in some years. lol But they never faded from my memory. I'm surprised Welsh Rarbit wasn't mentioned.