You have my earnest sympathies.
It should be available at most grocery stores. I know my local Jewel’s carries it.
I missed the part about rice. Is there a version where it’s not made on the side? I thought all the recipes have it as an accompaniment. Maybe I didn’t read my links closely enough.
I re-read the link I posted, provided by my Swedish friend, and was wrong - the “updated” version of the dish involves cooking the rice first, then layering it in the bottom of the casserole dish with the rest of the ingredients on top. (I assumed you used converted rice and put it uncooked in the pan.) The traditional method has it cooked and served on the side, with the other ingredients baked together in a pan.
I think the grocery store a couple blocks from my house carries Heinz chili sauce, now that I think of it, otherwise I’ll hit Jewel on my way back into town or maybe Saturday before leaving.
Looking at the link I got - it appears to call for cream instead of what I assumed was mayonnaise, from the video.
Too late for another edit - I see he sent me the English-language recipe link from the Wiki article. :smack: At least we know there’s another Swede who backs up the inclusion of that link as properly representative.
The macaroni salad in the aforementioned video is basically a sweetened up version of Hawaiian Macaroni Salad. I ran across this recipe a few years ago in Cooks Country. It only has a tablespoon of sugar, uses 2 cups regular milk and 2 cups mayo. The pasta is basically overcooked and soaks up the vinegar/dressing like a sponge but never gets mushy. The whole thing is actually pretty tasty, definitely not a low cal dish though. I’ve only ever made it twice for special occasions. I can’t envision all that sugar improving it any however.
There’s a new version of that. Instead of potato chips, roll the chicken in crushed fried onions, French’s, from a can. It’s mighty tasty.
The recipe in the OP is probably from one of the Pillsbury Bake-Off cookbooks, sold in grocery stores – or they used to be. Lots of recipes using biscuits and crescent rolls from a tube, and desserts using cake mixes. Tasty stuff, easy to make, using ingredients from the pantry.
My favorite taco dip might be scary to foodies. Ground beef, canned chili, jarred salsa, Velveeta, green olives.
Re the OP recipe: is a “crescent roll” what we in Europe would call a croissant? Because it sure looks like it. A taco bake with a croissant base just seems all kinds of wrong.
Crescent rolls were probably invented to mimic croissants, and in mid-century America they probably passed muster. They don’t actually taste or feel anything like croissants though, really just a very buttery and sweet bread.
And yes, they seem completely and 100% wrong for inclusion in a taco bake.
It’s sounds Caribbean to me, the ingredients anyway.
Yep. When used in that recipe, it’s just a foundation. I’ve made meat pies using tube crescents as the bottom crust. The crust is a bit flakey, but not as flakey as when made as crescent rolls.
They’re really not bad, the tube biscuits and rolls. Not as good as good homemade, but I’ve had bad homemade breads and rolls too.
It’s like a cross between an Elvis sandwich and a creamy chicken casserole.
Anyhow, I got my ingredients all lined up. I’m going to do it the original way, though divided by four:
4 rotisserie chickens
1 tsp Italian salad spice
4-5 bananas
4 dl (400 ml) double cream
2 dl (200 ml) “ketchupish” chili sauce
2 packages bacon
1 dl (100 ml) salted peanuts
I really, really want to substitute curry powder or garam masala for the Italian salad spice, but I will stick to the original to establish a baseline. I actually do think this will taste reasonably good.
Found Heinz chili sauce no problem. Forgot peanuts. :smack:
I think the best substitution for double cream is whipping cream, or am I off on that? I’ve found references to “thick double cream” as well.
I bought a Mexican product called “table cream.” It’s of a thick double cream consistency and reminds me of the double creams I would get in Europe. That said, it’s loaded with carageenan and other thickeners. I was debating for a few minutes between heavy whipping cream (which was 100% whipping cream, but a very liquidy consistency) and the table cream, and I went for the table cream for sake of consistency, even though it had a bunch of other stuff in it. I haven’t tasted it yet, so I don’t know if there’s a tinge of sourness to it or not.
Oo, good idea. I haven’t had it either… Now that I’m thinking of it, there’s an internationally-themed market not far away. I know they have lots of Mexican and Eastern European food (and Indian and Middle Eastern and Asian and…), but I’m not sure about Scandinavian.
The brand I bought is “Alpura,” and it comes in a cardboard container, 250 mL. I just had a taste, and it doesn’t taste like a sour cream, just a thick cream.
Anything from Paula Deen gets my vote for disgustingly fat-laden and unhealthy! Like Cheese Fudge:
"Ingredients
1/2 lb processed cheese, sliced or cubed (Velveeta)
1 cup butter
1 teaspoon pure vanilla extract
1 cup chopped nuts, pecans, walnuts
2 16-ounce boxes confectioners’ sugar
1/2 cup cocoa
Directions
Spray lightly the bottom of a 9x2 inch square pan with a nonstick spray.
Using a saucepan over medium heat, melt the cheese and butter together, stirring constantly until smooth. Remove from heat and add the vanilla and nuts.
In a large bowl sift together the sugar and cocoa. Pour the cheese mixture into the sugar and cocoa mixture and stir until completely mixed. The candy will be very stiff.
Using your hands, remove candy from bowl and press evenly and firmly into pan. Because of the amount of butter in this recipe, pat the top of the candy with a paper towel to remove the excess oil. Place pan in refrigerator until candy is firm.
To serve candy, cut into squares.
Show: Paula’s Home Cooking
Watch Paula on Food Network"
http://www.pauladeen.com/recipes/recipe_view/chocolate_cheese_fudge/
TWO boxes of confectioners sugar, half a pound of butter and half a pound of Velveeta for ONE 9x9 batch of fudge? Urrrrppp…
Just out of curiosity, does your husband cook? I know my grandfather was a giant pain in the ass about onions and other foods he refused to eat until my grandmother died. Suddenly he started cooking and eating all those gross things he wouldn’t eat before.
That right there should have been the warning bell in the test kitchen.
So, I have to say, this Flying Jacob is not bad. Not bad at all.
Is it “not bad at all” in a foodie way, or can I try serving it to my meat-n-taters husband? 'Cause I’m intrigued…