-
Culinary Arts in the 1900's
It is a milk-based pudding, thickened with rice starch and chicken. You make it by: Boil chicken pieces with salt and thyme until nearly cooked through, 30-25 minutes.2 grease a deep dish with butter or cooking spray... -
Culinary Arts 1910's
It's corned beef hash with extra vegetables. -
Culinary Arts 1920's
Baking a cake upside down in a iron skillet -
Culinary Arts 1930's
Meatloaf is a dish of ground meat that has been combined with other ingredients and formed into the shape of a loaf, the baked or smoked -
Culinary Arts 1940s
Woolton pie is a pastry dish of vegetables, widely served in Britain in the second world war when rationing and shortages made other dishes harder to prepare. -
Culinary Arts 1950s
Beef stroganoff or beef stroganov is a Russian dish of sauteed pieces of beef in a sauce of mustard and Smetana. -
Culinary Arts 1960s
Meatballs with sweet sauces, like iconic swedish meatballs in grape jelly. -
Culinary Arts 1970s
Hawiian pizza is actually a Canadian creation. The pineapple-laden pie is the brainchild of retired cook, Sam Panopoulos. -
Culinary Arts 1980s
A sloppy joe is a sandwich consisting of ground beef, onions, tomato sauce or ketchup. -
Culinary Arts 1990s
A delicious, homemade chicken pot pie made from with carrots and peas. -
Culinary Arts 2000s
Toss warm strands of spaghetti with warm brown butter. -
Culinary Arts 2010s
Poke is a dish of diced raw fish tossed in sauce. -
Culinary Arts 2024
chili con carne con chili is a spicy stew of Mexican origin containing chili peppers, meat tomatoes, and often pinto beans or kidney beans.