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.
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
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: 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.
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 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.
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
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 : 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: 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 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 - 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: 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: Stuffed sopapillas - Super easy meal I grew up on, basically make a taco with any filling you want (I like ground beef simmered in red chili puree till almost all the liquid is gone) then cut open a hot, fresh home made sopapilla, and jam it all in there. As a bonus, dessert is already sorted, sopapilla's drizzled in honey
March: 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.
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: 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: 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 🤫
We called that goulash when I was a kid. Chop suey was leftover turkey or chicken in canned sauce/vegetables served over crunchy chow mein noodles. I know right, it's no wonder us 60s-70's kids were so cornfused!!
March - BUDAE JJIGAE (AKA Army Stew, AKA Army Base Stew, AKA Spicy Sausage Korean Stew) was initially created during the Korean War from Surplus U.S. Military Army supplies donated to Korean populations around the U.S. Army Bases. Its popular Korean comfort food is loaded with everything Sam loves: SPAM, Gochujang, Kimchi, and Ramen.
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: 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.
In Croatia we made the exact same dish but it was called Pašta-šuta (pashta shuta). Only difference is we cook the pasta first and then add it to tomato sauce and ground beef, kind of like a bolognese. I looked it up Pastasciutta in Italy is just dried pasta and tomato sauce. I think this dish had European origins.
March: Skillet-Baked Spaghetti with Meat Sauce I've been making this just about monthly since I discovered it in a Cook's Country magazine in 2008. It is my kids' favorite meal that they call "Daddy's Spaghetti" Ingredients 1 lb 90% lean ground beef 8 oz Italian sausage 4 cloves Garlic, minced ¼ tsp Red pepper flakes ¼ tsp Dried oregano 28 oz Crushed Tomatoes 8 oz Spaghetti, broken into rough 2-inch pieces 2 cups Water 1 ½ tsp Salt ¼ cup Heavy cream 6 tbsp Fresh basil, finely chopped 1 cup Shredded Italian cheese blend Steps 1. Adjust oven rack to upper-middle position and heat broiler. 2. Cook beef and sausage in large oven-safe non-stick skillet over medium heat, breaking up meat with wooden spoon, until no longer pink, about 5 minutes. Drain meat on paper towel-lined plate, and pour off fat from skillet. 3. Return meat to skillet. Add garlic, pepper flakes, and oregano. Cook until fragrant, about 1 minute. 4. Stir in tomatoes, spaghetti, water, and salt. Cover and cook, stirring often, until spaghetti begins to soften, about 7 minutes. 5. Reduce heat to medium-low and continue to simmer, covered, until spaghetti is al dente, about 7 minutes. 6. Stir in cream, basil, and ⅓ cup cheese. 7. Sprinkle remaining cheese on top and broil until surface is spotty brown, about 3 minutes 8. Let cool 5 minutes. Serve.
March: 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: Halifax Donair Sweet sauce: 10 oz (300 ml) sweetened condensed milk 1/4 cup vinegar 1/2 tsp garlic powder Cover and put in fridge a couple hours before serving Add: 1 Tbsp Ground Coriander 2 Tbsp Garlic Powder 1 Tbsp Ground Oregano 1 Tbsp Ground Thyme 1/2 Tsp Ground Cayenne 2 Tbsp Kosher Salt 1/2 Tsp Cranks Pepper Mill To approximately 2 pounds of ground beef/lamb mix. Mix until sausage like consistency, approximately 5 minutes in stand mixer with spade attachment. Preheat oven to 375 Pack into meat loaf pan, submerse into tray filled with water. Cook on middle rack until internal temp of 150. Approximately an hour and 15 minutes. Pull and let stand for a bit. Dice tomatoes and onions. Slice donair loaf thinly and fry in a pan while steaming pita bread. Build donair with freshly fried strips.
March: 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.
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!
Currently making this for dinner after watching this last night 🤤 thanks for making the instructions so easy that my bf can actually follow along and make it 🤣
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.
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!
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!
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
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.
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: 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.
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!
My Mom made this all the time when I was growing up. I loved it!
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.
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!
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
Another simple menu to add to my list. Thanks.
This looks so simple to make and looks delicious!! 👍🏻👍🏻
March : My mom used to make cabbage burgers when I was a kid - ground hamburger, cabbage, and cheese in a Rhodes frozen roll. I'd love to see your take on this simple but delicious dish! My husband and I watch your shows when we eat dinner, one of our favorite chefs! Keep up the good work - especially Chance and Max!!
I make these, but it's a lot of work for me, don't know why, I actually put sloppy joe mix in a couple of times, grab and go and sooooo good
March: 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 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).
This looks like a perfect winter meal prep dish!
Yep…making this. Now I’m hungry…quick and simple
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: 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: 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
Mixing hamburger and Italian sausage is a MUST!!! Great job!
I'm literally consuming this as we speak, scrumptious! Thanks Sam!!
Hey Sam I can you please make a Paella.
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.
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-PHO!!!! Love to see your take on it!
Decided to make this tonight after watching this video. Thanks for helping with our meal planning!
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: 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 🤫
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.
I converted this to instant-pot. Amazing! Thanks Sam and Gang!
Made this for dinner tonight and it was awesome! 🤗
We called that goulash when I was a kid. Chop suey was leftover turkey or chicken in canned sauce/vegetables served over crunchy chow mein noodles. I know right, it's no wonder us 60s-70's kids were so cornfused!!
March - BUDAE JJIGAE (AKA Army Stew, AKA Army Base Stew, AKA Spicy Sausage Korean Stew) was initially created during the Korean War from Surplus U.S. Military Army supplies donated to Korean populations around the U.S. Army Bases. Its popular Korean comfort food is loaded with everything Sam loves: SPAM, Gochujang, Kimchi, and Ramen.
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
Made this for the family and everyone loved it. I was asked to put into our rotation! Thank you
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: 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.
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.
Made this for dinner the other night. It was pretty delicious! Definitely a step up from what we usually make
This looks amazing! Totally going to make this for the Super Bowl tomorrow!
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: 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: 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.
Another amazing video Gents!!! thanks so much.
OMG!! What kind of bowl is that?? It looks so simple yet so sophisticated!!
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 😢
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.
This is become a go to for a great cold Day meal add easy for camping!
Motivated me to make it today for the big game! Thanks Sam and crew!
Love the addition of Italian sausage. I add this to my spaghetti as well.
Made your recipe last night! Half the house is Keto so I cooked the pasta separately (keto and plain). Super delicious! Thank you!
Yes Sam, we had a close version of this on our high school menu. Nice job!
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!
we made this today and everybody in the family liked it!! thank you.
Thank you. This looks delish!
Moved to playlist; Stuff that's been inside me. Made after work, literally eating it now. SO GOOOOOD!!
Even posted a short video of my results on my page.
i have never seen this made and it looks so good
I have to say it is knife time, Max. You guys have the best cooking channel. Thank you for making it all so simple.
Love the serving bowls!
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!
Made this last night for dinner. It was fantastic! The best Goulash/American Chop Suey/Beef and Macaroni/Beefaroni I have ever had!
Never made it with tomato soup, will have to give it a try. Looks yummy
Thats it! I'm making this right now!
Going to add this to my menu for this coming week. This is going to be a great recipe for the month of February.
Thanks Sam I am making this sometime this week.
Made this tonight! Awesome! Stir in a little mascarpone cheese👌
Just made this at the firehouse on Weds. It came together really quick and was well received.
you're the only one that makes me think that cooking is fun
Making this tomorrow for sure
Currently making this for dinner after watching this last night 🤤 thanks for making the instructions so easy that my bf can actually follow along and make it 🤣
My Grandma made this all the time, she called it goulash. Absolutely Delicious.
This was sooooo good my family ❤ American chopsuey.
Made your American chop suey today and it was delicious. Have plenty for left overs.
I Love Everything that You, Chance and Max do. This dish doesn't look so good. But I'll try it!!
Cooked & eating. So good.
My dog loved this chop suey!!
Making this, for sure!
Definitely gonna make this, a simple one pot meal
My childhood comfort food, in my family it was American goulash! Love it ❤❤❤
I love subbing Italian sausage for ground beef in recipes!
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.
Very Nice:) I do this with ground venison.
Excellent recipe, I made it using moose burger and added a quarter can of smoked chipotles
Love all your videos!!
Keep it up.
March: Chili, your spin on it. Everything you do is amazing!
Looks delicious. Chefboyardee Beefaroni was my jam growing up.
nakiri would be so awesome
Thanks for the steady stream of banger recipes Sam, can't wait to give this one a shot
I can't wait to try this!
My mom makes Johnny marzetti it’s one of my favorite things! Keep up the great work!
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!
In our house growing up it was called Goulash! Different noodles but same idea! Delicious
From Canada, always had “goolash” growing up and it was a lot like this, craving it now honestly could use some nostalgia
I love this dish and i also grew up on beefaroni which i do like too 😊
Sam, I’m Canadian and my mother made this, or close to it, all the time! Delicious! I’m definitely making this today!