Best Pillsbury Recipes from 1999 | Easy Dinner Ideas from the 90's!

That's why I love these old magazines. There was no AI back then. I hate when you make a recipe and yours doesn't turn out like the picture. This one turned out just like the picture. >> [music] >> Hey guys, I am so excited about this week's video. [music] A couple of weeks ago, I posted a poll and asked you which cookbook magazine did you want to see me cook from first? And the Pillsbury Casseroles and One-Dish Meals won by a landslide. [music] This cooking magazine is from October 1999. I have tons of these magazines. So, the first recipe I'm trying out is from the hot and hearty beef chapter and I am going to be making this creamy beef uh with fettuccine, which is pictured right here. The ingredients are pretty simple. And here's the recipe. And like I said, I'll make sure to leave the recipe in the description box, but what I like is on almost every single recipe, they have cooks' notes, which are ingredient information, uh ingredient substitute, >> [music] >> ex- ex- substitutes, excuse me. So, I really like that. It also has the nutrition information as well and serving size information. So, one thing that I did choose to substitute is instead of using refrigerated fettuccine, I'm using dry fettuccine, which I have right here. And here are all of the rest of my ingredients. For the roast beef, I used lunch meat lunch meat and I just sliced it up. These are canned mushrooms and fresh parsley. So, the great thing about this recipe is that once you have all of the components together, it's basically just a one skillet meal. [music] So, I have my cooked fettuccine in the pan and I just added in my roast beef. Next, I'm adding in my sun-dried tomatoes and that liquid. And my drained canned tomatoes. Next, I'm adding in my half and half. Spilled a little bit right there, but you're just going to stir this all together until that half and half is warmed [music] through. Okay, so you can see that that half and half is heated through and it's nice and bubbly. Now, I'm just adding in that Parmesan cheese and going to give it a good stir and let that cheese melt. And once your cheese has melted, you're just going to stir in some fresh parsley. Look at this. Doesn't it look so good? It's such an odd combination of ingredients, but it works. This is so good and very easy to throw together, as you could see. I did not add any additional salt. I felt like it would be salty enough with the roast beef and and Parmesan cheese and I was right. You really don't need any salt in this. That roast beef cooked down and it's really very tender. And then, my sun-dried tomatoes had garlic [music] and olive oil and some other spices, so I didn't add any additional seasoning to it as well. I feel like this is perfectly spiced and I'm serving it with a breadstick. Bon appetit. So, today I'm making shrimp and spinach risotto and here is what the recipe looks like. I will tell you that one change that I am making to the recipe is that it calls for white wine and we are not wine drinkers. So, for those of you that didn't know, you can substitute chicken broth for white white wine in savory recipes with a splash of lemon juice for the acidity of white wine. So, that is one change that I'm making. Oh, I forgot another change that I'm making. It calls for canned Where is it? Canned chicken broth, right here. And I did not [music] use canned, I just used bouillon um to get the equivalent amount of two cans of the chicken broth. But, everything else I've got and this looks like a really quick and easy recipe, so let's get started. So, we're going to start off by heating a tablespoon of olive oil over medium heat in a large skillet and then we're just going to add in our shrimp and cook the shrimp until they are nice and pink. Okay, so these are cooked and ready to come out of the skillet. I'm just going to take them out, set them aside. Now, if you already have pre-cooked shrimp, that would work, too. Okay, next you're going to add a little bit more olive oil to the skillet. And you're going to add your garlic and your Arborio rice, which is what you need for risotto. And you're just going to let it cook in the skillet for about 3 to 4 minutes. Okay, so it's been a few minutes and as you can see, my rice has turned a little bit brown. So, it says to add in the black pepper and then it also says to add in your wine, which you'll remember I'm using chicken broth. And then it says to add in one cup of chicken one can, sorry, of chicken broth. So, I'm going to add half of this measuring cup in. And then it says just to let it boil until that water is absorbed. Okay, so it's been about 10 minutes and as you can see, most of that liquid has been absorbed. And now what it says is to add a fourth of a cup of broth at a time until it's absorbed. I've never made risotto before, but now I totally understand how people mess this up on cooking competitions. It is pretty time-intensive. Okay, so now that that liquid has absorbed, I'm just adding in my shredded spinach. And one thing I wanted to mention to you since I decided not to use the wine and to use extra chicken broth, I did go with a low-sodium chicken broth because I was afraid it might be too salty and it is perfect. Next, I'm going to add in that lemon zest. I'm just going to give it a little stir and I'm going to cook it just enough to wilt the spinach. And next, I'm going to add that cooked shrimp back in. Finally, I'm adding in my grated Parmesan cheese and I'm just going to stir it all together until that cheese is nice and melty. Okay, so here is everything all plated up, serving it with a side salad. I tried it and I think it's very good. I love lemon fresh flavors in food. Now, my husband is not a huge lemon fan in savory foods and he said the lemon flavor is mild. He's not offended by it at all and he thinks it's good, too. So, overall, I'll say this recipe was a winner. So, today I'm going to be making the cover recipe, which is biscuit-topped hamburger stew. And here is the recipe. Very, very simple ingredients. [music] And here are all of the ingredients. So, let's get started. [music] So, I'm going to start off by browning the ground beef and the onions, adding in a little bit of black pepper and the recipe doesn't call for it, but I'm going to add some garlic powder and some onion powder as well. I'm not going to add any additional salt to this because there are already a lot of salty ingredients that are going to be added to this recipe. And I'm just going to cook the ground beef and onions until the ground beef is done. Okay, so now that my meat and onions are done cooking, it says to add the rest of the ingredients. So, I'm adding in my carrots. And by the way, I didn't have to worry about draining my hamburger meat because I used a lean ground beef. I'm adding in some frozen green beans, some diced potatoes, diced tomatoes. It says juice and all. And I'm using uh It has herbs and spices in there. And then, I'm just adding in some jarred ground beef. I mean, sorry, jarred beef gravy. Not jarred ground beef, beef gravy. And you're just going to stir it all up, bring it to a boil, and then let it simmer for about 20 minutes, 15 minutes, until the veggies are tender. Okay, so here is what it looks like after 20 minutes of cooking. I tasted it and it did need a little bit of salt, so I did add some salt to it, but otherwise, it really does have a good flavor. [music] So, I've got my oven preheated to 350° and I'm going to pour this mixture into a 2-quart casserole dish. And once you have everything in your casserole dish, you're going to just going to add your cut biscuits uh along the sides. And you're just going to pop it into the oven and let it bake for about 20 minutes or until those biscuits are cooked through. Okay, so I just took the casserole out of the oven. I'm going to let this cool for just a few minutes and then I'll get it plated up. Okay, so here it is all plated up and this really does have a good flavor. I would make it again. Next time I'd probably add some cheese. I think that would be really good. And if you have a larger family, you could definitely add some more biscuits on top to make it stretch a little bit more. But I'm just serving it with a side salad. Okay, so tonight I'm making Louisiana chicken and rice and here is what it looks like right here. And a couple of things I wanted to point out to you because our son will be eating this too. I'm going to leave out that cayenne pepper. It's not very much, but I'm just going to leave it out. >> [music] >> And I'm also not going to use the chili powder. I'm just going to use smoked paprika instead. And the recipe says 3 to 3 and 1/2 lb of chicken um and any parts that you want. I am going to be using chicken legs. I thought those would quick a lot cook a lot quicker than breast or thighs. So, let's get started. So, I'm going to start off by frying four slices of chopped bacon until it's cooked through. Okay, so now my bacon is finished cooking and I'm going to add in my vegetables, my onions and bell peppers, and I'm going to let them cook until they are crisp-tender. So, my veggies and bacon are finished cooking and I am just placing them in a 9 by 13 pan. Next, I'm adding in my drained black-eyed peas, long-grain rice, some water, chicken broth, Worcestershire sauce, and some thyme. And I'm just going to give it a good stir and remember I opted not to add in the cayenne pepper. Now, I'm just going to set this aside and work on the chicken. So, now I'm going to add my chicken to this Ziploc bag which has flour and instead of the chili powder, again, I'm using the paprika. It has salt and thyme and I am just going to gently coat all of the chicken. Now, I'm just going to place the chicken right on top and once I've placed all the chicken on top of the the mixture here, I'm going to cover it tightly with foil. I'm going to pop it into my oven which is preheated to 375°, let it bake for 45 minutes and then uncover it and let it bake for another 15 or 30 minutes or until that chicken is cooked through. Okay, so it's been 45 minutes. I just took the chicken out of the oven. It smells delicious. I'm going to pop it back into the oven uncovered for about 15-20 minutes. Okay, so I just took the chicken out of the oven after 20 minutes baking uncov- baked uncovered >> [music] >> and let me show you that rice is perfect. I tasted it. [music] Has a great flavor. Not mushy, not hard, it is perfect. So, I'm going to let this set um for sit for just a couple of minutes and then I'll get it plated up and show you how I'm serving it. Okay, so here is everything all plated up and I'm serving it with some cornbread and some cabbage and I really like this dish. It is very good. I love casseroles like this that are delicious and hearty and easy to make. Two thumbs up on this meal. I hope you all enjoyed this video. If you did, please make sure to give us a thumbs [music] up. And if you'd like to see more videos like this, just let me know in the comments and let me know [music] what type of meals or cuisine you'd like to see next. Thanks so much for watching and we'll see y'all next time. >> [music] [music]