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A variant using Fusilli pasta. American goulash, mentioned in cookbooks since at least 1914, exists in a number of variant recipes. [1] [2] Originally a dish of seasoned beef, [2] core ingredients now include various kinds of pasta (usually macaroni or egg noodles), ground beef cooked with aromatics such as onions and garlic, and some form of tomatoes, whether canned tomatoes (whole, diced, or ...
American chop suey is an American pasta casserole made with ground beef, macaroni and a seasoned tomato sauce, [1] found in the cuisine of New England and other regions of the United States. [ 2 ] [ 3 ] [ 4 ] Outside New England it is sometimes called American goulash or Johnny Marzetti , among other names. [ 5 ]
John Derst (3 May 1838 – 16 July 1928) was a German businessman based in Savannah, Georgia, United States.A prominent baker, his product, Captain John Derst's Good Old-Fashioned Bread, is still produced by Savannah's Derst Baking Company, which he founded in 1867.
3. The PB&J. In 2002, there was a study that suggested the average American will eat 1,500 peanut butter and jelly sandwiches before they leave high school. The people have spoken. We love PB&J ...
This recipe features wild rice and apricot stuffing tucked inside a tender pork roast. The recipe for these tangy lemon bars comes from my cousin Bernice, a farmer's wife famous for cooking up feasts.
Cook the mushrooms enough that they get a little caramelized, and you'll really be good to go. Get the Green Bean Casserole recipe. PHOTO: RACHEL VANNI; FOOD STYLING: BROOKE CAISON.
North American goulash, mentioned in cookbooks since at least 1914, exists in a number of variant recipes. [ 19 ] [ 20 ] Originally a dish of seasoned beef, [ 20 ] core ingredients of American goulash now usually include elbow macaroni , cubed steak or ground beef , and tomatoes in some form, whether canned whole, as tomato sauce , tomato soup ...
Makes: 12 flautas "I love sweet potatoes cooked in savory ways. Here, we shred them and cook them with ground beef and lots of warm spices to create a tender, superflavorful flauta filling.