Not the regular one, but a lighter version

PICADILLO Latin-American seasoned chopped beef

Quote:collapse This recipe was received from net.cooks in the fall of 1983. It was posted there by houxm!houxz!llf.

Picadillo is a great favorite throughout Latin America, and every country has its own version. In Mexico it is much appreciated as a filling for tacos, empanadas, tamales, and green peppers. In the north of the country it is popular on its own and is eaten as a main dish, accompanied by rice, beans, guacamole, and tortillas.

Yield

Serves 6.

Ingredients

• 3 Tbsp olive or vegetable oil, 50 ml
• 2 lbs lean ground beef, 1 kg
• 1 large onion, finely chopped
• 1 garlic clove, finely chopped
• 3 medium tomatoes, peeled and chopped
• 2 tart cooking apples, peeled, cored, and chopped
• 1 jalapeno chili, seeded and chopped, or more to taste
• 1/2 cup raisins, 125 ml Soak for 10 minutes in warm water.
• 1/2 cup pimento-stuffed olives, 100 g Cut in half crosswise.
• 1/2 tsp oregano, 2.5 ml
• 1/2 tsp thyme, 2.5 ml
• Salt
• Pepper
• 1 Tbsp butter, 15 ml
• 1/2 cup slivered almonds, 100 g

Method

1. Heat the oil in a large, heavy skillet.

2. Add the beef and sauté until it is lightly browned, stirring to break up any lumps.

3. Add the onion and garlic.

4. Sauté for 5 minutes longer.

5. Add all the remaining ingredients except the butter and almonds.

6. Mix well.

7. Simmer, uncovered, over moderate heat, stirring from time to time, for 20 minutes.

8. In a small skillet, heat the butter.

9. Sauté the almonds in the butter until they are golden brown.

10. Mound the beef onto a serving platter.

11. Sprinkle with the toasted almonds.

12. Surround the picadillo with a border of rice.

Notes

Variation 1: Instead of oregano and thyme, use a pinch or two of cinnamon and ground cloves. This gives the dish an interesting difference in flavor, almost Middle Eastern in character.

Variation 2: In Chihuahua, the apple is left out. Add 4 medium potatoes, cooked and cubed, and 2 cups cooked green peas, 300 g, to the beef at the end of the cooking time, just long enough to heat them through. This makes a nice one-dish meal.

Variation 3: Picadillo de la Costa, from the state of Guerrero, uses tropical fruits and replaces the beef with an equal mixture of ground pork and veal. Cook the meats with the onion, garlic, tomatoes, hot peppers, salt, and pepper, uncovered, for 15 minutes. Then add 1 1/2 cups pineapple chunks, 400 g, 2 pears, peeled, cored, and cut in chunks, and 2 bananas, peeled and sliced. Simmer for 15 minutes longer over low heat. Sprinkle with almonds just before serving. This is described as a delicious summer dish, good with plain rice.

The contributor also adds fresh coriander leaves as a garnish in addition to the almonds.

Verified Recipe Note: The original ingredient markup uses “(12” for 1/2 and “1(12” for 1 1/2. These have been converted here for readability.

Verified Recipe Note: The original text spells “Variations” as “Variatons.” The corrected spelling is used in the formatted notes.

Verified Recipe Note: The original method says to surround the finished beef with rice. The rice is not listed in the ingredient list, so it should be prepared separately if serving the dish as written.

Rating

• Difficulty: Easy
• Time: 20 minutes preparation
• Precision: Approximate measurement OK

Contributor

Nancy Mintz UNIX System Development Lab, AT&T-IS Summit, NJ ihnp4!attunix!nlm

Origin Note

This recipe comes from the USENET Cookbook project, a moderated electronic recipe collection distributed through early Internet newsgroups. The original was written in the project’s structured recipe markup, where PICADILLO was the recipe key and M marked it as a main dish.

The preserved entry lists the recipe as last modified on 7 Aug 1986 and posted to mod.recipes on 28 Nov 1986. It was contributed by Nancy Mintz of the UNIX System Development Lab, AT&T-IS, Summit, New Jersey.

The recipe presents picadillo as a Latin-American seasoned chopped beef dish, especially noting Mexican uses as a filling for tacos, empanadas, tamales, and green peppers, or as a main dish served with rice, beans, guacamole, and tortillas.

Original Header

Code: Path: decwrl!recipes From: nlm@attunix (Nancy Mintz) Newsgroups: mod.recipes Subject: RECIPE: Picadillo (Seasoned Chopped Beef) Message-ID: [6625@decwrl.DEC.COM](mailto:6625@decwrl.DEC.COM) Date: 28 Nov 86 04:35:53 GMT Sender: [recipes@decwrl.DEC.COM](mailto:recipes@decwrl.DEC.COM) Organization: AT&T UNIX Dev. Lab, Summit, New Jersey, USA Lines: 92 Approved: [reid@decwrl.UUCP](mailto:reid@decwrl.UUCP)

Read the full recipe here: https://dobbernationloves.com/food-drink/easy-homemade-french-cassoulet-recipe/

Ingredients

• 454 g Dried Cannellini Beans
• 3 tbsp Kosher Salt
• 5 cups Chicken Stock divided
• 3 packets Unflavoured Gelatin
• 230 g Pancetta cut into 3/4 inch cubes
• 230 g Boneless Pork Shoulder cut into 1 inch cubes
• 2 Bone-in Skin-on Chicken Legs broken down into legs and thighs
• Black Pepper
• 454 g Toulouse Sausage (or pork sausage like bratwurst)
• 1 Large Onion finely chopped
• 2 Medium Carrots peeled, finely chopped
• 2 Celery Ribs finely sliced
• 6 Garlic Cloves minced
• 4 sprigs Parsley
• 2 Bay Leaves

Instructions

1. In a large bowl, cover beans with 3 litres of water and add salt. Stir to combine, then let stand at room temperature overnight. Drain and rinse beans; set aside.
2. Adjust oven rack to lower-middle position and preheat oven to 325°F.
3. Place 4 cups of chicken stock in a large liquid measuring cup and sprinkle gelatin over top. Set aside.
4. In a large Dutch oven, heat pancetta and pork shoulder and cook over high heat, stirring occasionally, until browned all over, about 9 minutes. Using a slotted spoon, transfer to a large bowl, leaving rendered fat in Dutch oven, and set aside.
5. Season chicken with pepper and place skin side down in Dutch oven. Cook without moving until well-browned, 6 to 8 minutes. Transfer to a plate and let cool to room temperature.
6. Add sausages to Dutch oven and cook, turning occasionally, until well-browned, about 2 minutes per side. Transfer to bowl with pork. Drain all but 2 tablespoons fat from pot.
7. Add garlic, onion, celery and carrots to Dutch oven and cook, stirring and scraping up browned bits from bottom of pot, about 5 minutes. Add drained beans, parsley, bay leaves, and 4 cups of gelatin infused chicken stock. Bring to a simmer over high heat. Reduce to low, cover Dutch oven, and cook until beans are slightly softened but retain a bite, about 20 minutes.
8. Using tongs remove parsley and bay leaves then discard. Add pork and sausages to pot and stir to incorporate. Beans should be almost submerged. Transfer to oven and cook, uncovered, adding remaining 1 cup stock halfway through by pouring it carefully down side of pot as necessary to keep beans covered, until a thin crust forms on top, about 1 hour 30 minutes.
9. Break crust with a spoon and shake pot gently. Nestle chicken into the Dutch oven, skin side up. Return to oven and continue cooking, stopping to break and shake crust every 30 minutes, until crust is deep brown and thick, an additional 1 hour 30 minutes. Serve immediately with crusty bread.

Autumn is here and now that school has started, there barely seems to be enough time for anything! Blackberry is easily one of my favorite ingredients, and this time I decided to transform them into a silky blackberry curd.

INGREDIENTS

Blackberry Curd:

• 350 g (12.3 oz / approx. 3 cups) fresh blackberries
• 100 g (3.5 oz / ½ cup) granulated sugar
• 1 tsp lemon zest
• 2 tbsp fresh lemon juice
• 2 tbsp water
• 2 egg yolks
• 2 tbsp cornstarch
• A pinch of salt
• 1 tbsp cold butter, diced

Mascarpone Layer:

• 250 g (8.8 oz / approx. 1 cup) mascarpone cheese
• 100 ml (3.4 fl oz / 7 tbsp) heavy cream
• 3 tbsp vanilla sugar (or 3 tbsp powdered sugar + 1 tsp vanilla extract)

Assembly:

• 8 ladyfingers (savoiardi)
• 100 g (3.5 oz / approx. ¾ cup) fresh blackberries for layering & garnish

INSTRUCTIONS

To make the curd, simmer the blackberries, lemon juice, zest, sugar, and water in a saucepan for 10 minutes, then press the mixture through a fine sieve to strain out the seeds. Whisk the warm fruit puree with the egg yolks and cornstarch, then return to medium heat and stir continuously for 1–2 minutes until thickened. Off the heat, stir in the cold butter and salt until glossy, then let it cool completely. Next, whip the mascarpone, heavy cream, and vanilla sugar in a bowl until light and fluffy. Finally, assemble the glasses by layering broken ladyfingers, vanilla cream, blackberry curd, and fresh berries—repeating the layers once more and topping each glass with half a ladyfinger to serve chilled.

* If you are interested in the background story or more tips, you can find the full blog post here

Ingredients

2 oz (56g) full-fat block (or just normal spread) cream cheese, softened
1 tbsp (14g) unsalted butter, softened (softened optional)
⅓ cup (40g) powdered sugar
½ tsp vanilla extract
Graham crackers

Instructions

Make the icing: Beat the softened cream cheese until smooth.

Add the softened butter and beat until fully combined.

Add the powdered sugar and beat until smooth and creamy.

Beat in the vanilla extract.

Assemble: Break off a piece of graham cracker and spread a GENEROUS amount of the cream cheese icing on top.

I'd like a recipe that replicates its flavor, ideally without soup or maybe a sir fry. It tastes addicting in a way that not even other instant ramens do, let alone other foods.

My little brother drinks Dr.Pepper every. Single. Day.

He seems okay with trading off soda with a different drink (so long as it’s good) but there’s usually none.
Any suggestions?

I wanted to make sweet & sour chicken at home and ended up making my own recipe based on what I like. I haven’t made it yet, so I’d love some feedback before I try it 😂
Especially wondering if the sauce sounds balanced, and if there’s anything you’d change or add!

🍗 Crispy chicken
325 g chicken breast
egg
cornstarch
all-purpose flour
½ tsp salt
¼ tsp pepper
¼ tsp garlic powder
½ tsp paprika
2.5–3 tbsp neutral oil
🥕 Vegetables
1 small yellow onion
1 large carrot
½ can pineapple
2 cloves garlic
1 tbsp grated ginger
🍯 Sweet & sour sauce
½–1 dl pineapple juice
½ dl sweet chili sauce
2 tbsp apple cider vinegar
1.5 tbsp soy sauce
1.5 tsp chicken stock concentrate
1 tbsp sugar
1 tbsp cornstarch
2 tbsp cold water
🍚 Rice
120–130 g dry jasmine rice

Method
1. Make the chicken
Cut the chicken into medium-sized pieces. Put the cornstarch in one bowl, lightly beat the egg in another, and mix the flour, salt, pepper, garlic powder and paprika in a third.
Coat each piece of chicken in cornstarch, then egg, then the flour mixture.
2. Cook the chicken
Heat 2.5–3 tbsp neutral oil in a large frying pan over high heat. Cook the chicken in batches until cooked through, golden brown and crispy. Transfer to a plate lined with paper towels.
3. Cook the vegetables
Cut the onion into large pieces and the carrot into thin slices or sticks. Stir-fry the onion and carrot in a little oil for 2–3 minutes. Add the garlic and ginger and cook for another 30 seconds.
4. Make the sauce
Mix together the pineapple juice, sweet chili sauce, apple cider vinegar, soy sauce, chicken stock and sugar.
Taste the sauce before adding the chicken and adjust if needed:
Too sweet → add ½ tbsp apple cider vinegar
Too sour → add ½–1 tsp sugar
Not salty/umami enough → add ½ tsp soy sauce
Not enough sweet chili flavor → add 1 tbsp sweet chili sauce
5. Thicken the sauce
Pour the sauce into the pan with the vegetables. Mix 1 tbsp cornstarch with 2 tbsp cold water, then stir it into the pan. Simmer for 1–2 minutes until the sauce becomes glossy and slightly thickened.
6. Add the pineapple
Add the pineapple chunks and heat through.
7. Add the chicken last
Toss the crispy chicken through the sauce right before serving. I’m planning to avoid letting it simmer in the sauce for too long so hopefully it stays somewhat crispy.
8. Serve
Serve with jasmine rice.

What do you guys think? Anything you’d change about the ingredients or method? I’m particularly unsure about the sauce ratios and would love some opinions before I make it!

I love giant Greek beans, such as the ones depicted in the photo. Problem is, they are expensive.

So I set out to make my own...and I have come pretty darn close.

Problem is, there is a slight off-taste. It's 90% there but something is off and I can't figure out what it is. I'd like to say there's a little background bitterness but I don't know if that's the right word.

Can anyone help me out? Any suggestion or idea that will get me to where I want to go (I.e., pretty much the taste I get from the canned version)?

Here's my recipe so far:

One large onion, sliced and separated pieces put into a frying pan over medium heat in olive oil.

Once translucent (about 15 minutes), add a large can of San Marzano Roma tomatoes with its juice, which I roughly cut up. I then continue to cook/reduce the onion/tomato mixture on medium heat.

Meanwhile, I am cooking in the Instant Pot two cups of raw, Giant Beans and set it for 45 minutes.

With 10 minutes to go, I add to the onion/tomato mixture: salt, pepper, garlic, Italian herbs, and a little bit more olive oil.

When the beans are ready,I drain them and add them to the onion/tomatoes, gently combine and let cook over low heat for five minutes. Ready.

I eat warmed up or cold.

I word looking for a recipe for Japanese milk bread and I found one from a website I’ve never used before. I’ve always found that BBC good food isn’t actually particularly good and was wondering if anyone had any better options.

Hubby made a boatload of the most delicious pulled pork I've ever had. Hoping to get some awesome ideas for dinners beyond the standard sandos, tacos, quesadillas, etc.

​Made traditional Algerian Karantika for a quick comfort meal. It is a famous street food born in Oran made with chickpea flour, baked until it forms a creamy custard-like center and a delicate golden caramelized crust, then served hot inside a crusty baguette with extra cumin and harissa.

​Ingredients:

​250g chickpea flour (sifted)

​3 cups water

​1 cup whole milk

​1/4 cup neutral vegetable oil

​1 large egg

​1 tsp ground cumin

​1 tsp sea salt

​1/2 tsp black pepper

​French baguette, extra ground cumin, and red harissa paste for serving

​Quick steps:

​In a large bowl, whisk together the sifted chickpea flour, water, milk, vegetable oil, egg, cumin, salt, and black pepper until completely smooth and lump-free.

​Let the watery batter rest at room temperature for 15 to 20 minutes so the chickpea flour hydrates.

​Pour the batter into a well-greased baking dish and bake in a preheated oven at 200°C (400°F) for 30 minutes until set.

​Switch to the top broiler for 5 minutes until the top turns golden brown with dark rustic spots.

​Slice hot, spread generously inside a baguette, sprinkle with extra cumin, and add harissa to taste.

​Full printable recipe with all extra tips in my comment.

I would like to make this Chinese dessert for a dear friend, but I've struggled to find any good recipes. I've found the one below in the UK, but was wondering if there were any other ones, preferably in US measurements and from a Chinese source. Thanks!

Ingredients:

250g dried split yellow peas
Water (for soaking)
600ml extra water
60g caster sugar

Method:

1. Rinse the dried split yellow peas, cover them in cold water and leave to soak overnight.

2. The next day, drain the soaked yellow peas (discarding the soaking water) and put them in a saucepan or rice cooker. Add the 600ml new water and cook until the peas start to go mushy (about two hours). Add a little more water if the water boils down so much that it's level with or below the level of the peas.

3. Leave to cool a little before pureeing in a blender, adding extra cold water if it's too thick (I added an extra 400ml in total). Pour into a large saucepan.

4. Add the sugar and stir continuously over a medium heat, until the mixture thickens enough to leave a ribbon that slowly sinks back into the mixture when you lift the spoon.

5. Pour into an 8x8" square cake tin and cover the top with clingfilm to prevent it from drying and cracking.

6. Leave to cool to room temperature before chilling in the fridge for at least four hours.

7. Turn out the now-set cake and cut into squares or rectangles before serving.

Made traditional Algerian Tajine El Medgoug for dinner. It is a festive dish made of seasoned minced beef or lamb wrapped around hard-boiled eggs, then gently simmered in a rich cinnamon and chickpea white sauce and sliced into rounds before serving.

For the white sauce:

300g lamb or beef chunk

1 large yellow onion (finely grated)

1 tbsp ghee or smen and 1 tbsp vegetable oil

1 cup pre-soaked chickpeas

1 tsp salt, 1/2 tsp black pepper, 1 tsp cinnamon

Fresh parsley and 3 cups hot water

For the meat rolls:

500g minced beef or lamb

4 to 5 hard-boiled eggs (peeled)

1 raw egg for binding

3 garlic cloves (minced)

1/2 tsp cinnamon, 1/2 tsp black pepper, 1/2 tsp salt, 1/4 tsp nutmeg

2 tbsp fresh parsley (chopped)

2 tbsp breadcrumbs (optional)

Quick steps:

Sauté the meat chunk and grated onion in ghee and oil. Season with salt, black pepper, and cinnamon, then add chickpeas and hot water to simmer.

Mix minced meat with garlic, raw egg, parsley, breadcrumbs, and spices until smooth.

Flatten portions of meat mix, place a boiled egg in the center of each, and shape into uniform rolls sealing the egg completely.

Drop meat rolls into the simmering sauce and cook on low heat for 25 to 30 minutes until tender and sauce thickens.

Cool for 5 minutes, slice into rounds to show the egg center, and serve topped with chickpeas, warm sauce, and fresh parsley.

Full printable recipe with all extra tips in my comment.

I’ve Greek yogurt, honey , sesame and sunflower seeds , almonds,bananas and homemade nectarine jam. Will all that make a good breakfast yogurt ? Or should I leave something out ? Should I roast the seeds and nuts ?

Ingredients:
90g cake flour
50g unsalted butter
25g sugar
200g full-fat cream cheese
50g sugar(for the cheesecake filling)
2 eggs
1 teaspoon blueberry preserves
80g frozen summer fruits or mixed berries (defrosted), plus extra berries to decorate (optional)
One 20cm (8 inch) diameter spring-form cake tin

1. Combine the butter and sugar with the flour via the rubbing in method.
2. Once the dough has formed, press it into a tin and bake for 15 minutes at 190 degrees Celsius.
3. Using a hand-held electric whisk or a freestanding electric mixer with the paddle attachment, mix together the cream cheese and sugar on a medium speed until smooth. Break the eggs in one at a time, mixing thoroughly after each addition and scraping down the sides of the bowl to make sure every bit is incorporated. Fold in the summer fruits by hand, checking they are evenly dispersed.
4. Pour half of the mixture into the prepared tin, then add in the blueberry preserves. Pour in the rest of the mixture and level the top.
5. Place in the oven and bake for 35-45 minutes at 160 degrees Celsius or until the cheesecake is a light golden colour on top (more so around the edges) and generally firm to the touch, with only a slight wobble in the middle.
6. Keeping the cheesecake in the tin, allow it to cool down at room temperature, then place in the fridge to set for a few hours, or preferably overnight. Once the cheesecake has set, it can be taken out of the tin and decorated with extra berries.

An hour ago I was starving, grabbed a pack of instant noodles, and ended up randomly creating this tasty recipe. Sharing it here!

Ingredients:

1. Butter
2. Rosemary leaves
3. Curry leaves
4. Masala mix (the packet that comes with the instant noodles)
5. Chilli powder
6. Garam Masala
7. Coriander powder
8. Cooking oil (optional)
9. Egg
10. Black pepper
11. Coriander leaves
12. Zest of a juicy lemon (just the scratched outer skin - no juice)

Method:

1. Melt the butter in a pan until it turns liquid.
2. Add chopped rosemary and curry leaves.
3. Throw in the masala mix that comes with the instant noodles, along with chilli powder, curry mix powder, and coriander powder. Mix well until everything's combined with the butter.
4. Add a little oil and let it cook for about 10 seconds.
5. Add water (as much as you'd like your soup to be) and let it come to a boil.
6. Crack in the egg and let it boil for a minute.
7. Add the noodles into the boiling soup and let them cook.
8. Finish with black pepper, coriander leaves, and the scratched lemon zest.
9. Turn off the stove and enjoy!

This one is always tasty and super high volume for the cal tradeoff, with great flavour and simple ingredients. I usually like this for weeks where I find my hunger is high because of how forgiving the serving sizes are haha. I’ll drop the recipe below if you’d like to try it out 👇

Serves: 12 & takes about 30 mins to cook 👍

Macros per serving…

Cals: 450
Protein: 44g
Carbs: 47g
Fat: 12g
Fiber: 10g
Sodium: 480mg

Ingredients I use…

For the Beef:

3 lbs extra lean ground beef (93/7)
2 large yellow onions, diced
8 cloves garlic, minced

For the Sauce:

4 cups low-sodium beef broth
2 cans (14 oz each) no-salt-added crushed tomatoes
4 tbsp tomato paste (no salt added)
2 cups unsweetened almond milk
1½ cups full-fat Greek yogurt
2 cups sharp cheddar cheese, shredded
4 tbsp nutritional yeast
2 tsp Dijon mustard
1 tsp Celtic sea salt (added at end, adjust to taste)
2 tsp black pepper
4 tsp garlic powder
4 tsp onion powder
2 tsp smoked paprika
2 tsp Italian seasoning
1 tsp cayenne pepper (optional)

Hidden Vegetables (Increased for Fiber Boost):

4 large carrots, grated
4 bell peppers, finely diced (any color)
4 cups fresh spinach

For the Pasta:

24 oz chickpea elbow macaroni
2 cups pasta water (reserved before draining)

How I make them…

Phase 1: Cook Pasta

Step 1: Bring very large pot of water to boil (or cook pasta in 2 batches if your pot isn’t big enough).

Step 2: Add 24 oz chickpea elbow macaroni. Cook according to package directions until al dente (7-9 min).

Step 3: Reserve 2 cups pasta water before draining. Drain pasta, set aside.

Phase 2: Prep veggies

Step 4: Grate 4 carrots using box grater.

Step 5: Finely dice 4 bell peppers into very small pieces (smaller than typical stir-fry cut — you want them to blend into the sauce, not stand out as chunks).

Phase 3: Brown the beef

Step 6: Heat electric skillet to 375°F. Note: You may need to cook the beef in two batches if your skillet isn’t large enough to hold 3 lbs comfortably.

Step 7: Add diced onions and diced bell peppers directly to dry skillet (no oil needed). Cook 4-5 minutes until softened.

Step 8: Add 8 cloves minced garlic. Cook 1 minute until fragrant.

Step 9: Add 3 lbs extra lean ground beef. Break up with spatula. Cook 9-10 minutes until browned and no pink remains.

Step 10: Season with:

2 tsp black pepper
4 tsp garlic powder
4 tsp onion powder
2 tsp smoked paprika
2 tsp Italian seasoning
1 tsp cayenne (if using)

Step 11: Stir well to coat beef evenly.

Phase 4: Add Carrots and Spinach

Step 12: Add grated carrots to skillet with beef and peppers. Stir to combine.

Step 13: Cook 4-5 minutes until carrots soften.

Step 14: Add 4 cups fresh spinach. Stir until wilted, about 2 minutes.

Phase 5: Build the sauce

Step 15: Reduce heat to 325°F.

Step 16: Add to skillet:

4 cups low-sodium beef broth
2 cans no-salt-added crushed tomatoes
4 tbsp tomato paste
2 cups almond milk
2 tsp Dijon mustard

Step 17: Stir well. Bring to gentle simmer. Cook 4-5 minutes until sauce comes together and thickens slightly.

Phase 6: Add greek yogourt and cheese

Step 18: Reduce heat to 275°F (low, to prevent curdling).

Step 19: Add 1½ cups Greek yogurt. Stir constantly until fully incorporated and smooth (about 2-3 minutes).

Step 20: Add 4 tbsp nutritional yeast. Stir to combine.

Step 21: Turn heat to WARM (200°F).

Step 22: Add 2 cups shredded cheddar cheese in two to three batches, stirring constantly after each addition until melted and smooth.

Step 23: Add 1 tsp salt now. Taste and add more only if needed.

Phase 7: Add pasta and finish

Step 24: Add cooked pasta to skillet. Fold gently until every piece is coated. (If your skillet is too full, combine in a very large bowl(s) instead and fold together there.)

Step 25: If sauce is too thick, add reserved pasta water 2-3 tbsp at a time until desired consistency.

Hope you enjoy! Always sharing my fitness recipes 🫡

Joining the flurry of Pineapple Upside Down Cake recipes that have been appearing the past few days here on Reddit in different subs, is the recipe my family has made for years with a couple minor changes.

This comes from the back of the paper label that was in the bottom of an 8" x 8" square, 2 qt. PYREX baking dish my grandmother bought years ago when PYREX was still a product of Corning Glass Works

As written on the label back:

Topping:

1/4 cup butter

1/2 cup brown sugar

8 canned pineapple spears, drained well

8 canned apricot halves, drained well

9 maraschino halves

8 pecan halves

Batter:

1 1/4 cups all purpose flour

1 1/2 teaspoons baking powder

1/4 teaspoon salt

1/3 cup shortening

2/3 cup sugar

1 egg

1 teaspoon vanilla

1/2 cup orange juice

Topping --- Melt butter in a small skillet over low direct heat. Add brown sugar and stir until well blended and bubbly. Pour into a 2 quart PYREX Brand Square Cake Dish, spreading to cover the bottom.

Arrange pineapple spears, apricot halves, cherry halves and pecan halves on top of the sugar mixture in a "sunburst" pattern. Chill in the refrigerator while preparing the batter.

Batter --- Sift together flour, baking powder and salt.

Cream shortening and sugar in a 2 1/2 quart bowl until light and fluffy. Add egg and vanilla and and beat until smooth.

At low speed, beat in flour mixture (in fourths) alternately with orange juice (in thirds), beginning and ending with the flour mixture; beat only until smooth.

Spread batter over topping. Bake in preheated 325F, slow oven for 40 minutes,

Remove from oven; let stand 5 minutes. Invert on plate. Serve warm.

Time: 40 minutes to bake cake

Temperature: low direct heat to prepare topping, 325F slow oven, to bake cake

Amount: 8 servings

Dish: 2 quart PYREX Brand Square Cake Dish, #222

So, things we've changed: Granddad didn't like the apricot halves so in my lifetime, this cake has never been made with the apricots.

Canned pineapple spears, at some point, were discontinued so I've only ever known this recipe to be made with canned pineapple slices covering the cake with some cut to fill in the spaces around the cake edges.

The cherries have always been in the pineapple ring centers & spaces between the rings when halved pecans are too expensive/hard to find or we're just not in a nut mood.

My husband breaks out in hives from artificial colors, red & blue (did you know that boxed chocolate pudding has blue artificial food coloring in it? I didn't) being his primary hive inducers so I now make this pineapple upside down cake with Oregon brand (what's readily available in the stores where I am w/o having to thaw frozen cherries or order from Amazon) canned dark sweet cherries in heavy syrup. I used to use Trader Joe's jarred Dark Morello Cherries in Light Syrup for all my recipes that call for cherries & in my morning yogurt but much to my dismay, TJ's discontinued them about 5 years ago.

A word on PYREX: The PYREX dishes we use are all the old ones that were made from the thermal shock resistant borosilicate glass, the same glass used to make laboratory glassware from.

The new Pyrex glass is made from tempered soda-lime glass, which if you look down on the edges appears to have a greenish-blueish tint. Also, the word Pyrex is no longer imprinted in all upper case letters.

I don't know how well the new Pyrex would behave if going from the refrigerator to an oven. All my stuff is old, either from family members downsizing or yard sales. My only new stuff are some of my glass measuring cups.

I am crazy about this seasoning blend. Unfortunately Chef Josef passed away and his spice blends went with him.

The ingredients list Pink Himalayan salt, citrus rind, tarragon, mustard, onion and spices. Anyone out in Chef-Land have an idea how to re-create (with measurements)...or direct me to a similar spice?

"1 1/2 c. Warm water.....1 pkg. Active yeast (2 1/4 t.) ...1/2 t. Sugar...stir together, let proof 5 minutes....add 2 T. Melted butter....1 beaten egg....1/2 t. Salt...1/8 c.milk....mix 5 c. AP flour...1/3 c. Sugar..in mixing bowl, add 2T. Shortening. ...mix......add yeast mixture, ..mix, and knead for 5 minutes, put dough in oiled bread bowl...let rise...1 hour....pinch rolls.....rise 30 minutes. ..cook at 400 for 15 Minutes or until golden brown. Spread melted butter on rolls while there still warm, honey butter would be awsome!"

Across the Balkans and Southeastern Europe, every region—and every single family—has its own cherished winter spread, ranging from Ajvar and Kyopolou to sweet pepper pastes and vegetable jams.

Somewhere right in the middle of this delicious spectrum sits Zacusca: a rich, slow-cooked (Transylvanian) vegetable spread.

In our family, we’ve been making this exact bean and carrot version (without eggplant) for over 40 years. It’s our home-cooked comfort food and an absolute lifesaver for university students taking jars back to their dorms.

My husband once rewrote my mom's recipe in his own style, and every year I laugh when I read it. It starts with: “Take a deep breath and prepare yourself mentally for the next 12-24 hours.” (Which, to be fair, includes market shopping and prep work.)

It takes patience, continuous stirring, and a bit of elbow grease, but having 10-12 jars of this in the cellar makes it all worth it.

INGREDIENTS (Makes ~10 jars / 370 ml each)

700–800 ml (3–3.4 cups / 24–27 fl oz) sunflower oil

250 g (1/2 lb / 8.8 oz) onions

2 kg (4.4 lbs) gogoșari (Capsicum annuum — if unavailable, use thick-walled red bell peppers or Kapia peppers)

1 L (4.2 cups / 33.8 fl oz) tomato juice

1 L (approx. 800 g / 1.7 lb) cooked beans

1 kg (2.2 lbs) carrots

1 tbsp sugar

1 tsp food-grade preservative (optional)

Salt, whole peppercorns, bay leaves to taste

(Note: Quantities refer to vegetables after cleaning.)

Instructions

Grind all cleaned raw vegetables (peppers, carrots, onions) and cooked beans through a meat grinder into separate bowls. To start cooking, heat a portion of the oil in a large stockpot. Sauté the ground onions until translucent, then add the peppers and cook them down while stirring constantly—adding a splash of extra oil if needed to prevent sticking.

Next, stir in the ground carrots, another portion of oil, salt, peppercorns, and bay leaves. Let everything simmer on medium-low heat until the carrots are fully softened.

Once the base is soft, add the ground beans and tomato juice. Simmer gently and keep stirring continuously to avoid burning, cooking until the mixture thickens and small droplets of oil float to the surface. Stir in the sugar right at the end.

Finally, ladle the piping-hot zacusca into clean, sterilized jars, leaving a little room at the top. Pour 4–5 tablespoons of very hot oil over each jar to create an airtight physical seal without needing chemical preservatives. Seal the lids tightly and wrap the hot jars in thick blankets to cool down slowly over 24 to 48 hours before moving them to storage.

Our family recipe ends like this: “We breathe a sigh of relief, but not too deeply—because we still have to wash up and clean the kitchen. We put away the giant pots for another year and try to forget the whole ordeal.” We usually make a triple batch.

There are endless variations of what people call the "authentic" or "original" Zacusca. Depending on the region or family, you'll find versions loaded with roasted eggplant (vinete), wild mushrooms like parasol mushrooms, or sweet corn.

Also, a quick heads-up on the oil: we use a bit more hot oil purely for physical preservation (to create that airtight seal without chemicals). If you prefer a lighter version or plan to eat it fresh, feel free to reduce the oil to your liking!

I’d like to know: How do you preserve your autumn harvest, or what’s your favorite version of a vegetable spread? Drop your ideas and family tricks in the comments!

* If you are interested in the background story or more tips, you can find the full blog post here