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Top Rated Campbell's Recipes
Chicken pot pie is the perfect dish for the whole family. Try out this easy chicken pot pie recipe for a dish that you can pop in the freezer and thaw for a hearty meal any day of the week.This recipe is courtesy of Karrie Truman, Happy Money Saver.
The secret to what some have called the best hot chocolate they've ever tasted? According to creator chef Scott Campbell of New Leaf Restaurant & Bar in New York City the answer is simple: "passion." (We say, that, and a whole lot of high-quality chocolate). Thick, rich, and almost-too-good-to-believe delicious, enjoy this fantastic hot chocolate as is, or try an "adults only" version, adding a touch of liqueur such as Kahlua, Bailey's, or Frangelico. — Maryse ChevriereClick here for 7 Tips for Making Perfect Hot Chocolate.
Not only is this hash brown casserole great at brunch, it’s also perfect for a burger bash. It’s baked to gooey perfection, and it doesn't require you to stand over a hot frying pan. In fact, you can prepare it the night before your gathering and place it in your fridge overnight. Before your guests arrive, pull out the casserole and let it come to room temperature. Once it’s not cold to the touch, place it in the oven, bake, serve, and enjoy.
A holiday favorite tastes even better when you use savory Portobello mushroom soup. It adds fantastic flavor to this crunchy, creamy, and delicious side! This recipe comes from Campbell’s Kitchen.Click Here to See More Casserole Recipes
Roasted eggplants on a bed of white bean purée, topped with soft onions and tangy tamarind sauce is both elegant and healthy. This recipe is so stunning, it would work well to impress guests at a dinner party or for a quiet meal with loved ones at home.
Sancocho is one of the oldest dishes of Puerto Rican gastronomy. There are also versions of this popular dish prepared in the Dominican Republic, the Canary Islands in Spain, Colombia, Panama, Argentina, and Venezuela.
This oil-free, vegan Cobb salad is bursting with a vibrant veggie rainbow of goodness and is drizzled with an irresistibly creamy dressing.
Bake up this delicious, creamy, low-fat vegan cauliflower au gratin for the perfect comfort dish the whole family will love.
Earthy, tangy, and full of flavor, this deli-style marinated mushroom salad is the perfect side dish. It could be used as a topper on salads or nestled in sandwiches and wraps.
This 5-minute oil-free apple ginger vinaigrette dressing is the perfect drizzly addition to your salad with its delightful burst of sweet, zingy goodness.
Flavorful and healthy, this oil-free Lebanese bean salad is a burst of delicious plant-based ingredients that comes together in no time.
Caldo Tlalpeño is a Mexican soup that is traditionally prepared with vegetables and chicken. This plant-based version is so filling and hearty that it could be used as a perfect main course for dinner or lunch. It can be one of your go-to comforting soups whenever you’re in the mood for something warm and delicious.
Tamales are one of the most emblematic dishes of Mexican gastronomy. There are more than 500 varieties of tamales, and they can be sweet or savory. Tamales are usually wrapped in corn husks or banana leaves and then steamed.
This hearty noodle stir-fry dish is a wonderful way to get a colorful variety of veggies all in one place. It features a delicious flavor combination that rivals takeout but is oh so much healthier, and it can be customized to your taste buds.
Arepa is a patty made traditionally in Colombian and Venezuelan cuisine with precooked corn flour that can be baked, grilled, or fried. These arepas are made with yuca root, also known as cassava. The outside is crispy and golden, while the middle stays slightly moist and soft. Hogao, a very important component of Colombian cuisine, is a savory sauce made with onions, tomatoes, garlic, and other spices that are sauteed until soft and fragrant.
A plant-based version of this classic Mexican dish made with juicy marinated, shredded mushrooms — the perfect filling for tacos, tostadas, burritos, quesadillas, or power bowls.
This recipe of perfectly golden and crispy hash browns wrapped around delicious mushroom filling is a healthy twist to a traditional Spanish potato omelet.
This rich and creamy dairy-free chocolate gelato is simple to make and delectable. Serving fruit on the side elevates this dessert and makes it worthy of a special occasion.
Ajiaco is a popular soup in Colombia, Cuba, and Peru. Although its origin has been debated, this dish is prepared with a number of specific regional variations. In Cuba, ajiaco is prepared as a stew, while in the city of Bogotá, Colombia, it is prepared as a soup that primarily contains potatoes, corn, and herbs called guascas.
This plant-based cheesecake is a rich, creamy, and decadent dessert that you can feel good about indulging in. It’s the perfect recipe for when you need an occasional sweet treat that’s sure to impress.
These veggie-filled, no-cook bites keep well in the fridge or freezer and are easy to grab on the go for a healthy but sweet snack.
These pancakes are healthy, hearty, and delicious: the perfect combination to get you going in the morning and keep you going. It’s like having carrot cake for breakfast!
These delicious tofu nuggets are a fantastic alternative to the chicken nuggets you likely grew up with. Bonus: the whole family will love them!
This tangy, versatile dressing is so easy to make and is the ideal topping for your salads, power bowls, or steamed veggies.
This tasty and nutritious overnight breakfast recipe is not only easy to make, it’s packed with fiber and protein that will keep you going all morning long.
Prepare this delicious plant-based pasta primavera tossed in a creamy “cheesy” sauce in less than 20 minutes. An easy meal packed with nutrition that the entire family will love.
French onion soup is a classic that gets its flavor from deeply caramelized onions. This vegan version has every bit of the flavor, with only a fraction of the fat. Topped with sourdough bread and vegan mozzarella, you will be amazed by its incredible texture and rich taste.
This quick, healthy, delicious plant-based icy treat is one you can feel good about indulging in. It is easy to make and customizable with any favorite frozen fruits.
We made a ❠s meatloaf recipe from a Campbell's soup ad — and it was surprisingly good
Meatloaf is a versatile dish that can be served with all sorts of vegetable side dishes.
But a recently unearthed Campbell's tomato soup ad from 1966 suggests kicking your meatloaf dinner up a notch by rolling those vegetables up inside the meatloaf.
Redditor MarchKick, whose name is Katie, said she found the recipe in a Facebook group that shares vintage advertisements. When she saw the "Roll-in-one Meatloaf," she knew it was perfect fodder for the Old_Recipes subreddit.
"I thought it was funny," Katie told TODAY Food. "Everything back then was in a loaf or Jell-O. Food from back then really interests me, so I thought someone else might get a kick out of it as well."
The recipe, complete with several how-to photos, instructs home chefs to make their next meatloaf using Campbell's tomato soup and "Roll up your vegetable course in the loaf!"
"A new one-dish meat and vegetable dinner," the ad reads, "and soup makes it great!"
The recipe itself looked fairly straightforward: Standard meatloaf ingredients like egg, breadcrumbs, ground beef and minced onion are mixed with tomato soup, combined and flattened out into a 12- by 9-inch rectangle on a piece of wax paper.
Next comes the fun part: Frozen green beans are sprinkled onto the meat and pressed into the ground mixture, then the whole thing gets rolled up and cooked in a 350 F oven.
It was simple to assemble, and the recipe's advice to use the wax paper to help roll and shape the loaf was much appreciated — I'd have been devastated if my beautiful meatloaf creation fell apart during the rolling process.
While my meatloaf was baking for the first 40 minutes, I peeled and mashed some potatoes and baked some yeast rolls for side dishes. The whole thing was giving me serious '60s cafeteria vibes — in the best way possible.
After those initial 40 minutes of baking, more — you guessed it! — Campbell's tomato soup gets spread on top of the loaf, and the whole thing bakes for another ten minutes before it's ready to serve.
When the meatloaf was ready and I sliced into it, I couldn't believe how strangely beautiful the combination of perfectly cooked ground beef, bright green beans and red tomato soup looked together on the plate.
Dinner was delicious, and everyone in my family agreed that it was one of the best meatloaves we'd ever had — though my husband was quick to point out that that's not saying much since we aren't huge meatloaf-eaters.
Still, I was pleased with my Sunday dinner creation, and may even make it again on a chilly winter evening, as it was nostalgic comfort-food perfection.
Katie, the Redditor who shared this vintage delight, said she loves reading through old recipes, and so does her mother.
"She is the one that introduced me to looking into the past for some ideas," she said. "We have a cookbook my grandma got in the '70s that we regularly use and I also make a casserole sometimes that I got out of a cookbook published in the '50s."
But Katie admitted she hasn't made the recipe herself and probably won't, as she prefers meatloaf a certain way.
"I prefer barbecue meatloaf with the green beans on the side with some homemade mashed potatoes," she said.
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Even with a few changes because of what was in my cupboard, this was a great recipe. Bean with bacon on steroids. Thank you
We made this according to the recipe, and added ham. This yields a good, hearty soup but is no copycat. My dilemma was to rate the recipe on its merits as a "copycat" or as a hearty soup. In comparison to the Campbell's original (which is a lifelong favorite), there's far too much tomato, not enough smoke, and why the celery? There's no celery in the commercial version! As a hearty soup, this is "OK" rather than "to die for." I prefer the texture of this soup to the original (which is too watery when reconstituted according to the label, and too salty if the called-for amount of water is reduced). We will amend this batch by adding more liquid smoke and some sugar, to offset the tang from the tomato. When we try this recipe again, we will omit the celery and use half of the called-for amount of tomato paste. Alternatively, we may substitute tomato sauce (which adds color, but provides a less intense tomato flavor) or even catsup (because I'm not opening a can of product just to use 2 oz).
This is a great recipe! Campbell's Bean and Bacon is also my lifetime favorite soup! Being March 15 2020, the corona virus is in full swing. I went to the store to get dry beans and the shelf was bare except for a few bags of small red beans. I love red beans so I figured why not? Besides, I had already thawed out the hambone. A few other changes I made: I added a cup of turkey stock instead of ham stock. I didn't have thyme so I used a bit of oregano. I added the bacon but also simmered it with a ham bone and chunks of ham. I knew it wouldn't be like Campbell's but it never would. I didn't add a ton of salt or any of the other additives. But wow! It's got great color, texture a hint of smokiness - yes, you gotta add liquid smoke. Thanks CD Kitchen!
Yum. but I cheated and added a can of Campbellâs bean soup. I know I know but that way everyone was happy and full! 😁
I won't use pork products, but I have been making this recipe for YEARS using three smoked turkey wings or two smoked turkey drumsticks and it's FABULOUS. But I increase the water to around 10-12 cups. I also use a lot more minced carrot and celery. This soup never disappoints!
First off..thank you for this fantastic recipe and taking the time to post it. Liquid smoke is the main ingredient if you don't have it and don't add it its no going to have that flavor. Made it just like the recipe says and it was fantastic. Love love love it.
First, let me say Campbell's Bean n Bacon has been my lifetime favorite soup. Maybe meal. Since going veggie, I've really really missed it. Tonight I made this recipe without the bacon, making it vegan. Not only did it taste exactly like the canned, it tasted better because it had more carrots which are my favorite part and there is never enough. Changes: No bacon No vinegar No thyme (Last two based off reviews) Reduced tomato paste to 1-2 oz. And in the end probably added about 1 teaspoon of salt to flavor it. I did use canned beans. Instead of meat based broth, I used veggie broth. Massive change: With it nearly ready to be eaten, had already seasoned it and thickened it with itself, it was still liquids, much like the canned. So I tossed in a cup of rice and let it simmer for 30 minutes stirring it twice. Holy cow. This is insanely good and I hope I don't eat the whole pot myself. Thank you
I just tasted the soup. Took a photo and if I can do it I will include the photo. I did not have the whine vinegar so I used rice vinegar. I cut the tomato paste in half, pause I made. I used about 3/4 of the suggested. I used ham stock from my home canned ham and about a pint of the canned ham shredded and chopped. I was very pleased with the outcome. Looks like a ringer for the original soup. Even though I only gave it a 4 rating for the taste comparison, tomorrow, I believe I will be able to give it a 5, 4.75 for sure. :-) I believe the vinegar is needed to balance out the sweetness of the carrot.
I made the ham stock from scratch from a recipe I found on another site. MY husband loves Campbell's Bean & Bacon Soup. However, this had too much thyme and we did not use the liquid smoke. It was an ok soup, but probably won't fix again.
Wonderful recipe! I did use 4 cans of great northern beans drained not rinsed. After reading the reviews I cut back the tomatoe paste to approx. 2 oz, other than that followed the recipe. Super good and very reminiscent of campbells bean and bacon. Thank you for sharing, will definitely be making again.
Like others, I thought it was a little heavy on the tomato paste also. I had a ham bone left over from Christmas and made my own stock and used the meat (about 2 cups) that came off the bone instead of bacon. With reducing the tomato paste to 2-3 oz. in the future, I think it would come pretty darn close to the original. Just remember, some of that flavor youâre not tasting is MSG among other chemicals, so is going to taste different. Otherwise, this is what I did: 4 15-oz. cans navy beans, drained but not rinsed 1-1/2 cups carrots, minced 1-1/2 cups celery, minced 1 medium onion, minced 1/2 teaspoon dried thyme 2 cloves garlic, minced 6 cups ham stock salt and pepper, to taste
So, I agree with using a little less tomato paste - but here's the real trick. You have to, absolutely, use real ham stock. Don't use ham base or any packaged kind of stock. It made all the difference with the flavor and complemented what I thought would be a very tangy flavor because of the tomato paste and vinegar. I made this twice - once using ham base and once after having some ham bones to make broth with. It will totally make it taste like Campbells.
Good soup, but 100% NOT a copycat of the Campbell's Bean with Bacon Soup. Way too heavy on the tomato paste, vinegar, and thyme perhaps with reductions of these ingredients (as suggested by ClosetFan) it would be closer. I ended up using a lot more ham bouillon (ie less plain water and more ham stock) and twice as much bacon which helped, but still wasn't close to the same. Would recommend at least halving these ingredients and possibly leaving the vinegar out altogether, and at least doubling the ham stock and bacon -- and changing the name of the recipe. It IS a good soup, but it is definitely different and the title is a complete misnomer.
I make this recipe but with left over smoked ham and hock (from my big green egg). Excellent.
I had 4 cups of canned beans, 10 cups of ham stock, and I didn't use the vinegar. I boiled the stock down but it wasn't enough, so I kind of goofed up. I am going to try again with the dried beans. It looked exactly like Campbell's, and since I am very unhappy there is gluten in most Campbell's products, I will definitely try this again. I cook my own food due to dietary therapy and I need my fix. But what I did make was not a clone (expected though). I can't wait for another hot bowl of soup.
I paid attention to ClosetFan and deleted the vinegar and thyme. I also reduced the tomato paste to 2 tbsp. It was really good the first day, but by the second day it was a ringer for Campbell's bean with bacon soup. Yay! Thanks cdKitchen and ClosetFan.
I paid attention to the previous changes in this soup but went from 3 oz. tomato paste to 2 oz., and boy did that really get it close to the original soup. I did what one of the previous commenters said and deleted the vinegar and thyme. That with the lowering of the amount of tomato paste brought this recipe so close to the original that I don't think I'll ever use the canned soup ever again. Really, really good. Thanx ClosetFan.
I agree its a good bean soup, but I was looking for the campbells taste of bean with bacon
I, too, have been on the hunt for this recipe. Great comfort food that brings back waves of fond memories of Marge Gallagher's kitchen in the 60's. She always had the original Campbell's soup in her cupboard and we never ever got tired of it. So, I've tried several others and this recipe is the best (so far). Thanks for the delicious return to carefree days!
Don't get me wrong, it's not a bad soup. The problem is that it's listed as a recreation of Campbell's Bean And Bacon and it's nothing of the sort. It doesn't seem even to be attempting it. I already have a significantly better bean soup recipe of my own creation, I didn't need to spend hours putting together a lesser soup of someone else's devising. I was looking to recreate a childhood favorite. All along I found myself saying "That seems like an odd choice. " and I should have trusted my instincts. Is there a way to petition to change the title of this post? Otherwise, a lot of people will continue to be disappointed.
You offered zero input as to why this recipe didn't meet your expectations so we changed your negative rating to a comment. Feel free to be more specific in what you didn't care for as per our review requirements.
Great recipe. .I made it with all chicken broth. It was excellent.
I made this today, it is much tastier than Campbell's! I like the fact that I can control the sodium content, and I found the texture more pleasing. Thanks for giving us another tasty way to include beans in our diet!
I followed the receipt. This soup is just excellent. I fried bacon first then added all vegetables sautÃ© them in same pan as bacon then continued to follow receipt this is the most excellent soup I used red wine vingar just perfect
I made this today with a few changes left out thyme added smoked paprika instead & simmered soaked beans with ham bone added rice vinegar instead loved it
I thought this was not only a good recipe but pretty close to the real cambells version.
Like many of the other reviewers, I was looking for a recipe very close to the Campbell's Soup version. This recipe is OK (with one change), but it isn't close enough I'd consider it a substitute. The texture is right, the taste is wrong as far as matching Campbell's. I've tried this recipe twice (with variations) trying to get it closer to the actual soup recipe and I would suggest the following: 1. First time I read this recipe, I was extremely dubious about adding the white wine vinegar at the end, it seemed like too much acid, especially with the tomato paste as well. I was right, it was too much, I couldn't even eat it. Recommend that you omit the vinegar entirely, or if you really like vinegar, add in small amounts and taste in between so you don't go too far. 2. The other reviewer who said there's too much tomato paste was right. Did 4 ounces the first time and it overpowered the other flavors. I tried putting only 3 ounces the second time, and even then, the resultant color was too red, the tomato taste was still too strong. The predominant flavor should be smoky, and the beans, not tomato. I'm considering leaving it out altogether in a future attempt. 3. Way, way too much thyme. I would consider halving it in future, or leaving it out altogether if you're trying to replicate Campbell's. There's no hint of thyme I can discern in Campbell's (I tasted it right out of the can compared to this recipe). 4. Find some way to introduce more smoke flavor into the recipe. I'm not sure how best to do this, adding more liquid smoke didn't do it. I added some ham base (that is used for stock) and that had more of a smoky flavor, and increased the ham flavor, but perhaps I didn't add enough. I might also try adding some smoked ham in future. This is an OK recipe as long as you omit the vinegar at the end, but if you are looking to replicate Campbell's Soup, it isn't close enough as is. Adjustments are needed.
I was so excited when I found a recipe for Campbell's Bean with Bacon soup that I couldn't wait to make it. This recipe didn't taste anything like it. It calls for so much tomato paste that it is the predominant flavor in this soup. It wasn't bad tasting but it was not what I hoped for.
this has literally made my decade and a half! i stopped eating beef and pork almost 14 years ago, which meant that i couldn't have my fav meal, bean and bacon with sausage casserole. it's basically breakfast sausage (in the log form, fried up) with 3 cups of rice (cooked) and campbells bean and bacon soup (about 3 ladles full was enough). for years, i couldn't find chicken sausage, and i just found it, then i found this recipe and made it, and did it up like my mommy did when i was a kid. she made it on my bday every year. since i needed it thicker, because i needed it thick like it was condensed, i cooked it with a potato in a slowcooker. the potato was originally to reduce gas, but it thickened up the soup without changing the flavor. even without the mommy recipe, it smells awesome cooking it up. and my bf loved it. i'm REALLY happy!
I've tried many bean&bacon recipes because it's my favorite soup. And campbell's has alway's been my favorite, but this is the best recipe I have ever found. Absolutely delicious. It is not hard to make at all, and is very inexpensive. Thank you.
My husband was requesting me to make soup like Campbell's Bean & Bacon. This was perfect! We both loved it. I cooked this in my slow-cooker on low for 10 hours and it turned out wonderful!
This really does taste like the Campbell's Bean & Bacon soup I remember as a child - but without the additives. My kids really loved it, including my picky teenage son! He also ate it cold the next day with corn chips as a dip. I used organic ingredients & uncured bacon without the chemicals - so this was really a healthy meal!
I was looking for something like Campbell Bean and Bacon that I remember from when I was a kid. This recipe was even better than I remember. My kids, all reluctant soup eaters, really enjoyed it. It was gone in 2 meals. It will become part of our monthly menu.
made with fresh farm smoked bacon and added a little extra-- delicious
This is a copy cat recipe submitted to CDKitchen by a third-party. This recipe is not an original recipe unless specifically stated and is considered only to be an acceptable "clone" to the original for the home cook to attempt to duplicate. Please also note that many nationwide restaurant chains vary their menus and ingredients by region so the version provided may not be similar to what you may have tried before. All trademarks referenced are property of their respective owners.
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Sure, ideally, you'd always have an hour or more to cook a well-balanced dinner for your family&mdashserved on the back porch, in perfect weather, and everyone would clean their plates. But more often than we'd like there are a million things going on, and it's hard to find time even to toss a sheet pan dinner into the oven.
Those nights are when you want to lean on something super easy but hopefully, still well-balanced. That's where foil packet dinners come into play! There&rsquos absolutely no other cooking method out there that&rsquos as fast, fun, mess-free, and downright delicious as foil packets. You can wrap up individually portioned meals ahead of time, keep them marinating in the fridge, and when you're ready, you only need to fire up the oven or grill and let it cook. The meal is that much more enjoyable knowing there are no dirty dishes to clean up. And if everyone in the family needs to eat at different times, no problem! Each packet can be cooked separately.
Since foil packet recipes make dinner so much easier (we're talking sometimes just 15 to 20 minutes of cooking time), we rounded up some of the best appetizers, sides, and entrees that you can make on repeat all summer long. Think everything from barbecue chicken foil packets to savory shrimp foil packets. And for the ultimate childhood camping nostalgia, cook foil packet hamburgers in the backyard with your little ones (it&rsquos a fun summer activity). Stock up on aluminum foil, stat, because you&rsquore going to want to taste test every single one of these easy foil packet dinner recipes for yourself.
Best of Polly Campbell: After 23 years as a food critic, she finally went to Olive Garden
Polly Campbell has announced her retirement after 23 years covering food and dining for The Enquirer. Her last day is Friday, June 19. So, this week, we are going through the archives and pulling back some of our favorite Polly moments through the years. Won't you join us?
[ Relive the past, join us for the future of food in Cincinnati, subscribe to Cincinnati.com. ]
Original reporting from September 2019:
Apparently, there are two kinds of people in the world: People who love Olive Garden and people who love to make fun of people who love Olive Garden.
That's the impression I got from social media after it was announced that an Olive Garden would open on the west side. (Turns out it's not happening after all.) Some people were pretty excited, others expressed contempt for their excitement.
This is not new: Does anyone remember the flap of 2012 when Marilyn Hagerty of Grand Forks, ND, reviewed the first Olive Garden in town and got rotten tomatoes thrown at her from around the country?
What I thought was, "I really ought to go to an OG." I had never been. Well, I'd never had dinner there. Once, I went for lunch because they had something called stuffed spaghetti and I had to see what that could possibly be. But this is the 9th most popular restaurant chain in the country. Applebee's is the only casual dinner chain that's more popular. I write about restaurants, I should have had dinner there by now.
Patrons exit an Olive Garden Restaurant, a Darden restaurant brand. (Photo: Steve Helber, AP)
I didn't quite do this on purpose, but I went with two people who spend a lot of time in Italy. "What exactly are we doing here?" my Latin-teacher friend asked. They brought a friend who actually is from Italy. He was a very polite Italian, and we had a wonderful time, yes, partly laughing at the Italian nachos made with pasta chips, meat sauce and jalapenos and the incredibly sweet moscato wine we were offered a taste of, but also the good feeling you get when eating and drinking and having someone wait on you.
I can certainly say that I'm not one of that first kind of people. Given the choice, I would never spend my own money at an Olive Garden, unless friends wanted to. But I can't really bring myself to be part of that other group.
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Olive Garden's Italian nachos. (Photo: Deseret News Hive)
Because isn't disdain for each other part of what's gone wrong lately all around us? A constant judging of each other, elites vs. regular Joes, fancy pants people who like escarole vs. people who think they're Real Americans who eat burgers from the drive-through. People who think they're foodies because they watch "Top Chef" and eat out a lot vs. people who cook dinner for their families but use convenience foods to do it. People who look down on others, and people who just suspect others are looking down on them. There are plenty of things to divide us, let's just leave food out of it.
Maybe we could all sit down over pasta fagioli, the salad that is, yes, iceberg, but has a nice light dressing on it, big plates of pappardelle with Bolognese, because it's pretty good, and eat endless soft, garlic-brushed breadsticks together, find some common ground and end up sharing their good tiramisu. Because everybody likes comfort and carbohydrates and fresh-grated parmesan cheese. And that's the bedrock appeal of Olive Garden. We'll just have to stay away from the fried lasagna and the "make your own lasagna rollatini."
Maybe the difference is just between people who like to think about what they're eating, reading, watching then put it in context and apply their principles to it . and people who just take each thing as it comes.
Here Are 7 Best Millet Recipes To Prepare At Home:
1. Mixed Millet Bhel Puri
Low on fat and light on the stomach, here is a bhel puri recipe with the goodness of ragi, peanuts, amaranth and a mix of millets combined with potatoes, tomatoes, onion, lemon juice and chillies. Spruced up with chaat masala, moringa powder and green chutney, this millet recipe is just the perfect snack to munch on.
Millet Recipes: A low fat and healthy snack with the goodness of millets and ragi. Prepare this mixed millet bhel puri at home with a generous squeeze of lime.
2. Kodo Millet Burger
What if you could binge on a burger and not regret? Here is a burger recipe that would help you do exactly that! Stuffed with a patty packed with ground kodo millet, watermelon seeds, basil, parsley, coriander, mustard and cumin, kodo millet burger has a tangy chickpea hummus spread on the buns along with lettuce and served with a mouth-watering tomato salsa on the side.Millet Recipes: The Kodo Millet burger is a meal high on nutrients and proteins to get you through a busy day.
3. Bajra Tartlets With Fruit Custard
A delectable sweet treat with the goodness of bajra, these tartlets have a mix of bajra flour, wheat flour, sugar and salt baked to perfection in tarts and served beneath a pool of luscious fruit custard and garnished with kiwi slices and honey.
4. Ragi Wheat Dosa
A light and crispy dosa is a South Indian meal that nobody can resist! Here is a dosa recipe made with just four ingredients. Ragi and wheat flour combined with buttermilk and salt to make a thick batter that is cooked on a non-stick pan. It is a perfect healthy breakfast or lunch option to prepare at home.
5. Jowar Medley
Packed with veggies, flavourful spices, chillies and the goodness of jowar seeds, this millet recipe is cooked in rice bran oil, which is one of the healthiest oils for cooking. Rich in Vitamin E, rice bran oil is simply perfect to use at home. With veggies such as baby corn, zucchini and pepper along with boiled jowar seeds, jowar medley is great for snacking in the middle of the day when you need some energy boost.Millet Recipes: Cook up a healthy jowar medley filled with vegetables and flavor. Enjoy a light snack, the guilt free way!
6. Foxtail Millet Porridge
Porridge is an ideal breakfast option to prepare at home. It is easy, quick, light yet highly nutritious. Here is a porridge recipe with additional goodness of foxtail millet. Packed with iron, minerals, proteins and fibre, foxtail millet here is soaked and added to milk along with cashews, banana, figs, amaranth and lotus seeds to prepare a luscious porridge.Millet Recipes: The richness of banana and figs is paired with the healthy and light foxtail millet.
7. Baked Ragi Chakli
A crispy savoury snack to pair with a hot cup of tea, chakli is a popular Indian snack also known as murukku, which translates to 'twisted' for the shape of this irresistible snack. Here is a healthier version of chakli made with ragi flour. Make and store these in an air-tight jar to relish for long.Millet Recipes: Made with ragi flour, this chakli recipe is a healthy and better alternative to the fried ones made of regular flour.
Enjoy a great balance of healthy and tasty with these amazing millet recipes to try at home. Let us know your favourite one in the comments section below.
About Aanchal Mathur Aanchal doesn't share food. A cake in her vicinity is sure to disappear in a record time of 10 seconds. Besides loading up on sugar, she loves bingeing on FRIENDS with a plate of momos. Most likely to find her soulmate on a food app.