By James Villas
Loopy for Casseroles is the last word on American casseroles. Acclaimed meals author James Villas is a guy on a challenge, featuring all demeanour of casseroles from each nook of the USA that function meat, chicken, video game, seafood, or greens, plus appetizer, breakfast, bread, and dessert casseroles. All could be ready prior to time and popped within the oven for warm-up, which makes them excellent for pleasing, potluck, or weeknight dinners. they are often easy and homey, like Texas pork Hash Casserole; No-Nonsense Spinach Casserole; or Sunday Sausage, Apple, and Cheese Strata. yet they could even be fancy and excellent like Venison and Wild Mushroom Bake or Deviled Crabmeat Ramekins.
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Additional info for Crazy for Casseroles: 275 All-American Hot-Dish Classics
N O T E : You can substitute 8 slices of cooked bacon for the ham. W A F F L E S & T H E I R K I N | 5 3 AUSTIN: THE AIRSTREAM AESTHETIC San Antonio has long been known as the premier street food city in Texas. That reputation was built on the work of the Chili Queens, Mexican women who, in the late 1800s and early 1900s, sold chili con carne from jerry-rigged stands on Military Plaza and then on Market Square. A ustin has its own street food legacy. Tamales were the capital city’s portable food of choice in the early years of the twentieth century, WHERE THE TRUCKS ARE: S.
MAKES ABOUT 2 1/4 CUPS 2 cups mayonnaise 1 /4 cup sour cream 2 chipotle peppers 1 /2 teaspoon paprika 1 /2 teaspoon ground cumin 1 /2 teaspoon mild chili powder 1 1 / 2 tablespoons freshly squeezed lemon juice 1 teaspoon salt 1 /2 teaspoon granulated sugar Place the mayonnaise, sour cream, chipotle peppers, paprika, cumin, chili powder, lemon juice, salt, and sugar in a food processor or blender and puree until smooth. The Chipotle Mayonnaise can be refrigerated, covered, for up to 2 weeks. F R I E S & P I E S | 3 5 A C O R N U C O P I A O F C R AW F I S H .
Congress Avenue at Monroe Street E. com. 5 4 | W A F F L E S & T H E I R K I N sold by men and boys who pushed charcoal-burning carts through the streets. In the early 1920s Delphino Martinez worked just such a cart on Congress Avenue. And Matt, his elementary school– aged son, worked alongside, stoking the coals. ) Matt was not the only seat-of-his-pants entrepreneur to build an Austin business on street food. In the late 1970s, Maria Corbalan, a native of Argentina, invested her tax return in a taco trailer, which she painted to resemble an adobe bungalow.
Crazy for Casseroles: 275 All-American Hot-Dish Classics by James Villas