13 Forgotten Dishes You Should Bring Back to Life

Trying to re-create the latest restaurant dishes at home often pushes more traditional recipes to the side for months, maybe even years. Though there’s nothing wrong with trying out some new eats, it shouldn’t mean snubbing the classics because they’re just as delicious, and usually easier to prepare. The next time you need some kitchen inspiration, you might want to look back in time. One taste of these 13 forgotten dishes will remind you exactly why they’re classics.

1. Stuffed Cabbage Rolls

stuffed cabbage rolls

Cabbage rolls | iStock.com

Apart from the occasional slaw or braise, cabbage doesn’t get much attention in our kitchens. It’s really too bad because it’s one of the most versatile veggies around, and a huge bargain in the produce department. It also doesn’t hurt that cabbage is shockingly nutritious. Older generations clearly understood this when they created cabbage rolls.

Recipes for this old-fashioned dish vary, but we like these pork and beef ones smothered with tomato sauce from A Muse in My Kitchen. The assembly process does take a bit of time, but you’ll be rewarded with a delicious meal that feeds a crowd. Leftovers also freeze beautifully.

Ingredients:

  • 1½ pounds ground beef
  • ½ pound ground pork
  • 1 cup cooked rice
  • 1 egg
  • 1 tablespoon chopped parsley
  • 1 onion, minced
  • 1 teaspoon sweet paprika
  • 1 teaspoon allspice
  • 1 (15-ounce) can tomato sauce, divided
  • Salt and pepper
  • 1 medium-large cabbage head
  • 1 (1-pound) package sauerkraut
  • 1 (28-ounce) can crushed tomatoes
  • ½ cup chicken broth
  • 1 garlic clove, minced
  • 2 tablespoons tomato paste
  • 1 tablespoon brown sugar

Directions: Rinse and drain sauerkraut. Remove outer edges of cabbage head and clean well. Bring a large pot of water to a boil, submerge cabbage, and cook until leaves begin to soften, about 3 to 4 minutes. Remove from water and let cool.

Meanwhile combine, beef, pork, rice, egg, parsley, onion, paprika, allspice, and ½ cup tomato sauce in a large bowl. Season with salt and pepper and mix just to combine.

Once cabbage has cooled, remove outer leaves and trim the thick stem. Fill bottom portion of each leaf with about 1 cup of meat filling. Tuck in sides and roll to enclose the filling. Repeat until you’ve used all of the filling. Chop remaining cabbage into small pieces and place in the bottom of a large pot along with 1½ cups sauerkraut.

Combine remaining tomato sauce, crushed tomatoes, garlic, and brown sugar. Season with salt and pepper, and stir to combine.

Layer cabbage rolls over sauerkraut mixture, then follow with half of the sauce. Repeat once more, then cover pot, bring to a boil, and reduce to a simmer. Cook over a low simmer for 2 to 2½ hours, or until completely tender. Serve.

2. Classic Meatloaf

traditional meatloaf with ketchup glaze

Traditional meatloaf | iStock.com

Because meatloaf is such a familiar dish, it’s been reinvented in thousands of ways. As fun as these cheese-filled, bacon-studded versions can be, there’s no replacing the classic. Get back in touch with tradition by making this straightforward version from Martha Stewart’s Everyday Food. It’s juicy, flavorful, and 100% comforting.

Ingredients:

  • 3 slices white sandwich bread
  • ⅓ cup whole milk
  • 1½ pounds ground beef chuck
  • ½ pound ground pork
  • ½ medium onion, grated
  • 2 garlic cloves, minced
  • 1 large egg
  • ½ cup ketchup, divided
  • Salt and pepper

Directions: Preheat oven to 400 degrees Fahrenheit. Line a baking sheet with aluminum foil or parchment paper. Place bread in a food processor and pulse until finely ground. Transfer to a small bowl and stir in milk. Let sit for 10 minutes, stirring occasionally.

Meanwhile, combine beef, pork, onion, garlic, egg, half of ketchup, 1½ teaspoons salt, and ¼ teaspoon pepper in a large bowl. Add bread mixture and mix gently to combine with a fork.

Transfer mixture to prepared baking sheet and form into a 9-by-4-by-5-inch loaf. Transfer to oven and bake, brushing twice with remaining ketchup, until an instant-read thermometer inserted into the thickest portion registers 160 degrees Fahrenheit, about 45 to 55 minutes. Let rest 10 minutes. Slice and serve.

3. Tuna Noodle Casserole

close up of Tuna casserole

Tuna noodle casserole | iStock.com

This creamy casserole has developed a pretty rotten reputation over the years thanks to recipes calling for heavily processed ingredients. If you opt for a version with a creamy, homemade sauce and quality tuna, the dish can be phenomenal. Try it out with this straightforward recipe from Weekly Greens. Green peas add just enough freshness and the crispy topping makes it feel special enough for entertaining. When tuna noodle casserole tastes this good, it might become your signature dish.

Ingredients:

  • 2 tablespoons unsalted butter
  • 2 garlic cloves, minced
  • 2 teaspoons lemon zest
  • 1 cup frozen peas
  • ¼ teaspoon kosher salt
  • ⅛ teaspoon pepper
  • ¼ cup all-purpose flour
  • 1 cup milk
  • 4 ounces cream cheese, cut into pieces
  • 1 pound campanelle or other short-cut pasta
  • 2 (6-ounce) cans oil-packed tuna
  • ½ cup whole-wheat panko breadcrumbs
  • ¼ cup grated Parmesan cheese

Directions: Preheat oven to 350 degrees Fahrenheit. Lightly coat a 9-by-13-inch baking dish with cooking spray. Bring a large pot of salted water to a boil. Cook pasta until al dente, then drain, reserving ½ cup of the cooking water.

Meanwhile, heat butter in a small saucepan over medium heat. Add garlic and lemon zest and cook, stirring, until fragrant, about 1 minute. Add peas and season with salt and pepper. Stir to coat, then sprinkle in flour. Continue to cook, stirring, for about 1 minute. Increase heat to medium high, then stream in the milk while constantly stirring. Cook, stirring, until mixture thickens, about 3 minutes. Reduce heat to low and stir in cream cheese. Remove from heat.

Stir pasta into sauce until well combined, then gently fold in the tuna. If needed, add pasta cooking water to thin. Transfer to prepared baking dish and top with breadcrumbs and cheese. Bake until lightly browned around edges and filling is bubbling, about 30 minutes. Serve.

4. Classic Stuffed Bell Peppers

stuffed peppers topped with cheese

Stuffed peppers | iStock.com

You can find recipes for stuffed veggies of every sort, but we’d like to think it all began with the humble bell pepper. Their mellow flavor and hollow shape make them the perfect vehicle for just about any type of filling. Keep things traditional with these ones filled with rice, meat, and cheese from Food n’ Focus. This recipe is really easy to scale up or down, so you can adjust for however many mouths you’re feeding.

Ingredients:

  • 4 medium bell peppers
  • 1 cup cooked brown rice
  • 1½ tablespoons olive oil
  • 1 medium onion, finely chopped
  • 12 ounces ground beef chuck
  • 3 medium garlic cloves, minced
  • 1 (14½-ounce) can crushed tomatoes
  • ¾ cup shredded Monterey Jack cheese
  • 2 tablespoons chopped fresh parsley
  • Salt and pepper

Directions: Preheat oven to 350 degrees Fahrenheit. Cut off tops of peppers and remove seeds and cores, keeping peppers intact. Place in a baking dish.

Heat oil in a 12-inch skillet over medium-high and add onion. Cook, stirring occasionally, until soft and starting to brown, about 5 minutes. Add beef and season with salt and pepper. Continue to cook, breaking into pieces with a wooden spoon, until no pink remains, about 4 minutes longer. Stir in garlic and cook until fragrant, about 1 minute. Remove from heat.

Drain any accumulated fat and transfer to a large bowl. Stir in rice, half of tomatoes, half of cheese, parsley, and season with salt and pepper. Divide evenly among peppers and top each with remaining tomatoes and cheese. Bake for 40 minutes, or until cheese is bubbling and filling is hot. Serve.

5. Shepherd’s Pie

hearty shepherd's pie with carrots, peas, and mashed potatoes

Shepherd’s pie | iStock.com

For strict traditionalists, shepherd’s pie is only shepherd’s pie if the filling is made with lamb. It makes sense when you think about it, but we’ll let it slide in the case of this fantastic beef version from Framed Cooks. You’ll be hard-pressed to find a recipe that’s simpler or tastier, no matter what you call it.

Ingredients:

Topping

  • 2½ pounds russet potatoes, peeled and quartered
  • Salt and pepper
  • 1 cup milk
  • 6 tablespoons butter

Filling

  • 2 pounds ground beef
  • 1 large onion, finely chopped
  • 4 carrots, coarsely chopped
  • 2 tablespoons tomato paste
  • 2 tablespoons all-purpose flour
  • 1 to 2 tablespoons Worcestershire sauce
  • Salt and pepper
  • 10 ounces frozen peas, thawed

Directions: Preheat oven to 425 degrees Fahrenheit. Add potatoes to a medium saucepan and cover with water by 1 inch. Season well, bring to a boil, reduce heat, and simmer until tender, about 15 to 20 minutes. Drain and set aside.

Add milk and butter to same pan and bring to a simmer. Add potatoes and mash until smooth. Season with salt and pepper.

Meanwhile, heat a large skillet over high heat. Working in two batches, brown beef until no pink remains, about 5 minutes per batch. Remove from pan to a colander or paper towel-lined plate to drain.

Drain off fat from pan, then add ¼ cup water. Simmer, scraping up browned bits from the bottom using a wooden spoon. Reduce heat to medium, add onions and carrots, and cook, stirring occasionally, until soft, about 5 minutes. Add tomato paste and stir until fragrant, about 1 minute. Add flour and continue to cook, stirring, for 2 minutes. Stir in Worcestershire, 2 cups water, and reserved beef. Season with 2 teaspoons salt and ¼ teaspoon pepper. Simmer beef mixture for about 10 minutes, or until thickened. In last minute of cooking, stir in peas.

Divide mixture evenly among eight ramekins or two 9-inch pie pans. Top each portion with potatoes. Use the tines of a fork to create small peaks. Transfer dishes to a sheet tray and bake for 25 to 30 minutes, or until browned. Serve.

6. Salisbury Steak

Salisbury steak with noodles

Salisbury steak with noodles | iStock.com

Salisbury steak is a curious creation because it’s really more of a hamburger patty. It might sound a little strange to treat something so humble the same as you would a prime cut of beef, but it’s a pretty smart way to dress up a far less expensive ingredient. We particularly like this recipe from Tide and Thyme because the sauce gets an extra dose of elegance with some red wine. Just whip up a simple starch and some veggies, then dinner is taken care of.

Ingredients:

Steaks

  • 1½ pounds lean ground beef
  • ¾ cup finely chopped onion
  • 1 cup breadcrumbs
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon beef bouillon granules
  • 2 eggs, lightly beaten
  • 1 teaspoon kosher salt
  • ½ teaspoon pepper
  • 2 tablespoons butter
  • Vegetable oil

Sauce

  • 1 large yellow onion, sliced into ¼-inch-thick slices
  • 8 ounces portobello or cremini mushrooms, sliced
  • 2 tablespoons tomato paste
  • ¼ cup flour
  • 3½ cups beef broth
  • ½ cup dry red wine
  • 1 teaspoon kosher salt
  • ½ teaspoon pepper

Directions: Combine beef, onion, breadcrumbs, Worcestershire, bouillon, eggs, 1 teaspoon salt, and ½ teaspoon pepper in a medium bowl. Use your hands to mix just until combined. Form into six, oval-shaped patties.

Melt butter and oil together in a large skillet set over medium high. Add patties and cook until browned on both sides, a few minutes per side. Remove from skillet and pour off fat.

Reduce heat to medium and add onions and mushrooms. Cook, stirring, until browned and soft, about 3 to 4 minutes. Add tomato paste and cook until fragrant and darkened, about 2 minutes. Sprinkle in flour and continue to cook, stirring, for 1 minute. Stirring constantly, add stock and wine. Cook, stirring, until thickened.

Return patties to gravy. Simmer, spooning sauce over the top, for 15 minutes. Serve patties with sauce ladled over top.

7. Homemade Chicken and Noodles

bowl of hearty chicken noodle soup

Chicken noodle soup | iStock.com

Not to be confused with the soup, chicken and noodles is a relatively old-fashioned recipe that’s distinctly richer and heartier. This simple version with little more than chicken, veggies, and noodles from The Pioneer Woman is one of our favorites. Everything cooks in one pot, which means flavors build without requiring too many ingredients. It also makes cleanup a breeze.

Ingredients:

  • 1 whole chicken, cut into 8 pieces
  • 2 carrots, diced
  • 2 celery stalks, diced
  • ½ medium onion, diced
  • 1 teaspoon salt
  • ½ teaspoon turmeric
  • ¼ teaspoon white pepper
  • ¼ teaspoon ground thyme
  • 2 teaspoon parsley flakes
  • 16 ounces frozen egg noodles
  • 3 tablespoons all-purpose flour

Directions: Place chicken in a large pot and cover with 4 quarts of water. Bring to a boil, reduce heat to low, and simmer for 30 minutes.

Remove chicken from pot and let cool slightly. Using two forks, remove as much meat as possible from carcass. Shred into pieces. Return bones to broth and simmer over low heat, covered, for 45 minutes. Remove bones from broth and discard.

Add carrots, celery, onion, salt, turmeric, pepper, thyme, and parsley to pot. Stir to combine and let simmer for 10 minutes.

Increase heat to medium high and add noodles and chicken. Cook for 8 to 10 minutes, or until everything is heated through.

In a small bowl, stir enough water into flour to make a paste. Stir until smooth, then add to pot. Simmer, stirring, for 5 minutes longer, or until broth has thickened. Adjust seasoning and serve.

8. Duck L’Orange

oranges

Oranges | iStock.com

Back in ’60s and ’70s, duck l’orange was the kind of sophisticated entrée you’d serve to impress the boss when he came over for dinner. But the French dish suffered from overexposure, and by the 2000s, it was “the culinary equivalent of flared trousers,” per celebrity chef Gordon Ramsay.

Now, the maligned meal is due for a revival. “Duck a l’orange — a really good one, with crisp skin, succulent meat, and a velvety citrus sauce that tastes like concentrated sunshine — is a thing too delicious to succumb to the vagaries of fashion,” noted Saveur, which shared the following recipe, adapted from James Peterson’s Glorious French Food.

Ingredients:

  • 1 Pekin duckling (about 5 pounds), breasts deboned and legs separated from carcass
  • 3 oranges (2 left whole, 1 peeled and cut into segments)
  • 4 teaspoons sugar
  • Kosher salt and freshly ground black pepper, to taste
  • 1 medium carrot, chopped
  • 1 medium onion, chopped
  • 5 cups chicken or duck stock
  • 10 whole black peppercorns
  • 4 sprigs fresh parsley
  • 4 sprigs fresh thyme
  • 2 bay leaves
  • 2 tablespoons sherry vinegar, plus more
  • 4 tablespoons unsalted butter, chilled and cubed
  • Thinly sliced parsley leaves, for garnish

Directions: Score the duck breasts; arrange a breast skin side up. Using a sharp knife, make diagonal incisions spaced ¼-inch apart through the duck fat without piercing the flesh. Turn the duck breast 45 degrees and cut crosswise incisions spaced ¼-inch apart to make a diamond pattern. Repeat with remaining breast; put duck breasts in a small bowl.

Using a peeler, peel 2 oranges; juice them into a bowl (you should have about ⅔ cup of juice). Julienne the peel. Add half the peel and ⅓ cup of the juice to the duck breasts along with 1 teaspoon sugar; toss duck breasts to coat, cover with plastic wrap, and refrigerate for 4 hours or overnight. Set the remaining orange juice and peel aside.

Arrange a rack in bottom third of oven, and heat oven to 325 degrees Fahrenheit. Season duck legs with salt and pepper. Using a cleaver, chop the duck carcass into 3-inch pieces. Heat a 3-quart. high-sided skillet over medium heat. Put in duck legs skin side down; cook until browned, about 15 minutes. Transfer duck legs to a plate. Add duck carcass to skillet and cook, turning, until browned, 10 to 12 minutes. Pour off and reserve all but 1 tablespoon duck fat from pan, keeping the carcass in pan. Add carrots and onions to the carcass and cook, stirring, until browned, about 10 minutes. Add chicken stock, peppercorns, parsley, thyme, and bay leaves to the skillet. Bring to a boil; nestle in duck legs skin side up; bake, covered, until duck legs are tender, 40 to 45 minutes.

Transfer duck legs skin side up to a 10-inch skillet, pat dry, and brush with 2 tablespoons of the reserved fat; set aside. (Reserve remaining duck fat for another use.) Strain broth into a 2-quart saucepan; discard solids. Simmer, skimming off fat, until reduced to 2 cups, 25 to 30 minutes. Add vinegar along with the remaining orange juice, orange peel, and sugar and simmer until sauce coats the back of a spoon, about 30 minutes. Remove pan from heat and whisk in butter. Adjust the seasoning of the sauce with more salt and vinegar, if you like. Keep sauce warm.

Meanwhile, heat a 10-inch skillet over medium heat. Drain duck breasts. Brush off marinade, pat dry, and season with salt and pepper. Put duck breasts skin side down in skillet and cook, occasionally pouring off fat, until skin is crisp and golden brown, 20 to 25 minutes. Flip duck breasts and cook until medium rare, about 1 minute more. Transfer duck breasts to a cutting board, and let rest 5 minutes.

Increase oven heat to broil; position a rack 8 inches from the heating element. Broil reserved duck legs until skin crisps, 3 to 5 minutes. Thinly slice breasts crosswise. Arrange breasts and legs on a platter; pour sauce over top. Garnish with orange segments and parsley.

9. Chop Suey

A sign for a chop suey restaurant in San Francisco's Chinatown in the 1950s

A sign for a chop suey restaurant in San Francisco’s Chinatown in the 1950s | Orlando /Three Lions/Getty Images

At one point, Chinese cuisine in most of America could be summed up in one dish: chop suey. This mix of random vegetables and sauce served over rice or noodles has been around since the mid- to late 1800s, when Chinese immigrants on the West Coast introduced it. By the 1950s, it was firmly ensconced in the country’s culinary repertoire, the History Channel explained, as busy homemakers used canned and packaged ingredients to turn out quick meals for their families. But as tastes evolved, the original Americanized Chinese food fell out of favor.

Chop suey might not be particularly sophisticated, and it might bear only a passing resemblance to authentic Chinese cuisine. But it’s not a bad way to use up leftover veggies. This recipe from Epicurious is made with ingredients, including pork, water chestnuts, and bamboo shoots.

Ingredients:

  • 2 garlic cloves, minced
  • 1 tablespoon plus 1 teaspoon oyster sauce
  • ½ tablespoon soy sauce
  • 1 teaspoon salt
  • 1½ teaspoons cornstarch
  • 1 pound pork tenderloin, cut crosswise into ⅛-inch-thick strips
  • 2 celery ribs diagonally cut into ¼-inch-thick slices
  • 6 ounces snow peas diagonally cut into ¼-inch-thick slices
  • ½ pound bok choy, cut into ¼-inch-thick slices (leaves and ribs separately)
  • ¼ pound mushrooms cut into ¼-inch-thick slices
  • 1 onion, halved lengthwise and into ¼-inch-thick strips
  • 1 green bell pepper cut into ¼-inch-thick strips, then halved crosswise
  • ¼ pound mung bean sprouts, rinsed and drained
  • 1 (5-ounce) can sliced water chestnuts
  • 1 (5-ounce) can sliced bamboo shoots
  • ¼ cup chicken broth
  • Vegetable oil
  • Water
  • Salt and pepper to taste

Directions: Stir together garlic cloves, 1 tablespoon oyster sauce, soy sauce, salt, and ½ teaspoon cornstarch in a bowl. Stir in pork and marinate 15 minutes.

Keep cut vegetables separate. Heat a wok over high heat until a bead of water dropped onto cooking surface evaporates immediately. Drizzle 1 teaspoon vegetable oil around side of wok, then stir-fry celery, seasoning with salt, until crisp-tender, about 2 minutes. Transfer celery to a large bowl. Reheat wok and stir-fry each remaining vegetable separately in same manner (but allow only 1 minute for bean sprouts), adding 1 teaspoon oil to wok before each batch and seasoning with salt. When stir-frying bok choy, begin with ribs, then add leaves and 1 tablespoon water after 1 minute. Transfer each vegetable as cooked to bowl with celery.

Stir together chicken broth, 1 teaspoon oyster sauce, and 1 teaspoon cornstarch.

Reheat wok over high heat until a bead of water evaporates immediately. Drizzle 1 tablespoon vegetable oil around side of wok, then stir-fry pork until just cooked through, about 2 minutes.

Return all vegetables to wok and toss. Make a well in center, then stir broth mixture and add to well. Bring sauce to a boil, undisturbed, then stir to combine with pork and vegetables. Serve immediately, with cooked rice.

10. Chicken a la King

chicken breast

Chopping chicken breast | iStock.com

Like many classic dishes, the origins of chicken a la king are a bit murky. One theory says it was invented by a chef at New York’s Delmonico restaurant in the 1880s, another credits a cook in at London hotel, and yet another says it was the brainchild of someone working at Brighton Beach Hotel in the 1890s, according to What’s Cooking America. Whoever dreamed up this recipe for chicken cooked in a creamy sauce and served over biscuits or toast, it earned a prominent spot on menus and dinner tables throughout the first half of the 20th century.

The reign of chicken a la king didn’t last, though. By the 1980s, the fancy-sounding yet accessible dish was considered passé, as outlined in this article for Politico. But if you’re in the mood for comfort food, you might want to revive this classic recipe. This recipe is adapted from a version that appeared in the New York Times in 1980.

Ingredients:

  • 6 tablespoons butter, softened and divided
  • ½ green pepper, chopped
  • 1 cup thinly sliced mushrooms
  • 2 tablespoons flour
  • ½ teaspoon salt
  • 2 cups cream
  • 3 cups diced cooked chicken
  • 3 egg yolks
  • 1 teaspoon onion juice
  • 1 tablespoon fresh lemon juice
  • ½ teaspoon paprika
  • Sherry for drizzling
  • Chopped pimento for topping
  • Toasted bread for serving

Directions: Melt 2 tablespoons of butter in a saucepan set over medium heat. Add the green pepper and mushrooms, and cook until they start to soften, about 5 minutes. Whisk in flour and salt and cook, stirring constantly, until frothy.

Slowly pour in the cream and cook, stirring often, until the sauce thickens.

Transfer mixture to a double boiler set over medium low heat. Add chicken pieces, and let stand.

Meanwhile, in a medium bowl beat the remaining 4 tablespoons of butter with the egg yolks, onion juice, lemon juice, and paprika. Fold this mixture into the chicken mixture, and cook, stirring occasionally, until thick and combined. Drizzle in sherry, and stir in chopped pimento, both to taste. Serve chicken mixture on top of toasted bread.

11. Pudding Pops

pudding pops

Pudding pops | iStock.com/IslandLeigh

If you were a kid in the 1980s, you probably snacked on Jell-O pudding pops. The frozen treats were simple yet delicious. Unfortunately, if you head to your grocery store hoping to get a taste of your favorite childhood dessert, you’re going to be disappointed. Jell-O pudding pops have been discontinued. Although you no longer can buy them, the pops are ridiculously easy to make. All you need are two ingredients and some Popsicle molds, per this recipe from Kraft.

Ingredients:

  • 1 (3.9-ounce) package of Jell-O chocolate pudding
  • 2 cups cold milk

Directions: Beat the milk and Jell-O pudding mix together with a whisk. Pour mixture into a resealable plastic bag and seal. Snip off one corner of the bag, then pipe the filling into 6 frozen popsicle molds. Insert a stick into the molds, transfer to freezer, and chill for 5 hours or until firm.

12. Homemade Hamburger Helper

A small casserole dish of macaroni in a beef

Beef and macaroni | iStock.com/MSPhotographic

Hamburger Helper was big in the 1970s, when it basically created the market for packaged dinner mixes, according to the Minneapolis Star-Tribune. The red box with the helping hand mascot was a staple on pantry shelves for years, but its popularity has fallen as cooks have turned away from prepared meals that seem less healthy.

If you’re craving the comforting flavors of a Hamburger Helper meal but don’t want to make dinner from a box, try this copycat recipe for cheeseburger macaroni Hamburger Helper from Daring Gourmet. It’s almost as easy to make as the store-bought version.

Ingredients:

  • 1 pound ground beef
  • 1 tablespoon avocado oil
  • 1 small onion, finely chopped
  • 3 tablespoons tomato paste
  • 1½ teaspoons sweet paprika
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • 1 teaspoon salt
  • 1 teaspoon sugar
  • ½ teaspoon chili powder
  • ½ teaspoon freshly ground black pepper
  • 2 tablespoon all-purpose flour
  • 2 cups whole milk
  • 1¾ cup beef broth
  • 2 cups dried whole-wheat elbow macaroni pasta
  • 2 cups shredded cheddar cheese
  • Fresh parsley, for garnish

Directions: Add the oil to a large skillet or sauté pan, and heat over medium-high. Brown the ground beef until it’s no longer pink. Add the onions to the pan and cook until soft, about 5 minutes. Add the tomato paste, the seasonings, and the flour. Stir to combine.

Pour in the milk, and stir again to combine. Add the macaroni. Bring contents of the pan to a boil, and then reduce heat to medium-low. Cover and simmer for 10 to 12 minutes, or until the pasta is al dente.

Stir in the cheddar cheese until melted. Top with parsley and serve.

13. Mock Turtle Soup

young man tasting soup from a white pot

A man tasting soup | iStock.com

Lewis Carroll may have invented the mock turtle, but a real Victorian-era culinary trend inspired his imaginary animal. In the 18th and 19th centuries, the English upper crust developed a taste for turtle soup, made with fresh turtles shipped from overseas, Culinary Lore explained. The soup’s popularity spread. But only the very rich could afford real turtles; everyone else had to make do with substitutes, with the fake version eventually becoming even more common than the authentic one.

Originally, mock turtle soup often was made with ingredients, such as an entire calf’s head, but more modern recipes use more palatable meats, such as ground beef. This Cajun-inspired slow cooker version from Epicurious calls for sirloin and serves 4 to 6 people.

Ingredients:

  • 1½ pounds ground sirloin
  • 6 stalks celery, chopped
  • 2 cloves garlic, minced
  • 1 cup chopped onion
  • ¾ cup butter
  • 1 (15-ounce) can tomato purée
  • 2 (14½-ounce) cans chicken broth
  • 2 (14½-ounce) cans beef broth
  • ½ cup flour mixed with 1 cup water
  • ½ cup Worcestershire sauce
  • 1 cup ketchup
  • 1 teaspoon hot sauce
  • 2 bay leaves
  • 1½ teaspoons thyme
  • Salt and pepper to taste
  • 1½ cups lemon juice
  • ¼ cup flat-leaf parsley, minced
  • 6 hard-boiled eggs, chopped
  • 6 slices lemon, for garnish
  • 1 cup sherry, or to taste, optional

Directions: On the stove top, sauté the sirloin, celery, garlic, and onion in butter until meat is brown and veggies are translucent. Add to the slow cooker.

Add tomato purée, chicken broth, beef broth, flour mixture, Worcestershire sauce, ketchup, hot sauce, bay leaves, thyme, salt, and pepper to the slow cooker. Stir.

Cook on low heat for 4 hours.

Add lemon juice, parsley, and eggs 30 minutes before serving.

Immediately before serving, remove bay leaves, add sherry to taste, and garnish with lemon slices.

Christine Skopec also contributed to this article. 

More Articles About:   , , ,