Classic Old Fashioned Food

OLD FASHIONED GOULASH

Steps:

• Cook the macaroni according to package directions, but shorten the cooking time by 3 minutes. Drain and set aside.
• Preheat a large pan over medium heat until hot. Add in the Ground Beef, onion and garlic. Cook for about 10 minutes until reaching 160°F, crumbling the Beef as it cooks.
• Add in the Worcestershire sauce, tomato sauce, diced tomatoes and stir to combine. Allow to simmer on medium heat for about 15 minutes.
• Add in the cooked macaroni. Season with salt, pepper and Italian seasoning.
• Stir to combine and enjoy!

WHISKEY OLD FASHIONED

Steps:

• First you will want to grab a cocktail or rocks glass to mix your drink into.
• Then, place a slice of lemon, orange, and a maraschino cherry into the glass.
• Pour about two tablespoons of the maraschino cherry juice in with the fruit.
• Next you will want to add about a spoonful of sugar.
• Once the sugar is in the glass, pour in some club soda. You will only want to add about 1.5-2 ounces.
• Next add just a dash of bitters, it's the secret to a good old fashioned.
• Once you have reached this point in the drink where there is fruit, sugar, club soda, and bitters you are going to want to stir and mesh up your fruit in the bottom of the glass to release and mix the juices.
• Once you have thoroughly mixed and meshed the juices, fill the rest of the glass with ice.
• Now it is time to add the whiskey. Pour 1.5 to 2 shots of bourbon whiskey into the glass.
• Lastly, Stir your drink and ad a lemon slice as a garnish on your glass. Enjoy!

THE CLASSIC OLD FASHIONED RECIPE BY TASTY

Steps:

• Place the sugar cube in the bottom of a rocks glass. Add the bitters and muddle until combined.
• Add ice to the glass and pour the whiskey over. Stir until sugar is mostly dissolved.
• Hold a piece of orange peel between your thumb and forefinger and squeeze over the glass to release the oil. If desired, carefully use a match or lighter to ignite the orange oils for a caramelized flavor.
• Garnish with the orange peel and a cherry.
• Enjoy!

THE BEST OLD-FASHIONED DOUGHNUTS

Steps:

• Whisk together the flour, granulated sugar, baking powder, 1 1/4 teaspoons of the salt and the nutmeg in a large bowl until completely combined. Whisk together 2/3 cup of the buttermilk, the sour cream, eggs, yolks, 1 tablespoon of the vanilla paste and the oil in a medium bowl until completely combined. Fold the wet ingredients to the dry ingredients just until a soft and sticky dough comes together (do not overwork).
• Line a rimmed baking sheet with parchment paper and liberally dust with flour (about 1/3 cup).
• Scrape the dough onto the prepared baking sheet. Dust your hands and the top of the dough with more flour, then gently pat the dough to 3/4-inch thick.
• Working on the baking sheet, punch out as many rounds as you can with a 3 1/4-inch cutter. Then use a 1 1/4-inch cutter to punch out the center of each round. Dip the cutters in flour before each cut to avoid sticking. Gather the dough scraps and gently re-roll without overworking the dough. Repeat cutting until all the dough has been used (you should have 8 doughnuts).
• Set a wire rack inside a rimmed baking sheet and line a second rimmed baking sheet with several layers of paper towels. Fit a large heavy pot with a deep-fry thermometer and pour in oil to a depth of 3 inches. Heat over medium-high until the thermometer registers 375 degrees F.
• Fry the doughnuts in batches until deep golden brown, about 2 minutes per side. Transfer to the wire rack and let cool slightly. Fry the doughnut holes until deep golden brown, about 90 seconds per side. Transfer to the wire rack and let drain for 1 minute. Then transfer to the paper-towel lined baking sheet to cool for 10 minutes before glazing. (This two-step process gets a lot more oil out of the doughnuts than using only one method.) Repeat with the remaining dough, making sure the oil returns to temperature between batches.
• Whisk together the confectioners' sugar, the remaining 6 tablespoons buttermilk, the remaining 1 teaspoon vanilla paste and 1/8 teaspoon salt in a medium bowl until the glaze is smooth and the consistency of honey; add more confectioners' sugar or buttermilk if necessary.
• Dip each doughnut into the glaze on one side (we like the craggy side, it has more texture for an appetizing appearance), letting the excess drip back into the bowl, then return it to the wire rack. Toss the doughnut holes in the glaze to coat completely and return to the wire rack. Let the glaze set for 10 minutes before serving.

OLD FASHIONED BEEF & NOODLES

Steps:

• Place vegetable oil in a large skillet and place skillet over medium-high heat. Once hot, add chuck roast and sear for 3-4 minutes per side.
• Using a large slow cooker, add minced garlic, diced onions, onion soup mix, beef stock, Worcestershire sauce, salt and pepper; stir until well combined.
• Add chuck roast and cook on HIGH for 3-4 hours or LOW for 5-6 hours. Once the beef is tender enough to fall apart easily, break roast into bite-sized pieces. Reserve 4 cups of cooking liquid from slow cooker to make gravy.
• Meanwhile, cook egg noodles according to package instructions.
• To serve, place egg noodles on a large plate and top with beef.
• Pour several spoonsful of gravy on top of beef before serving.
• Using a small bowl, add cornstarch and water; whisk together until well combined. Set bowl aside.
• Using a large saucepan, add butter and place over medium-low heat. Once butter has melted, add flour; continue sautéing, stirring frequently, for 4-5 minutes or until mixture turns golden brown.
• Add 4 cups of reserved liquid from the slow cooker along with the ketchup and apple cider vinegar; stir until well combined. Increase heat to medium-high and bring mixture to a boil.
• Once boiling, add cornstarch mixture. Using a whisk, stir until mixture is well combined.
• Continue cooking, stirring often, for 3-5 minutes, or until gravy thickens noticeably.
• Reduce heat to low to keep gravy warm.

OLD FASHIONED PICKLED EGGS

Steps:

• Add vinegar and salt into a jar and stir to dissolve the salt. A 16oz canning jar with a plastic lid or old pickle jar works great!
• Put the eggs in the jar.
• Top off with water.
• Put the lid on the jar.
• Refrigerate.
• Wait at least 2-3 days and enjoy! The longer they pickle, the more potent they will be.

OLD FASHIONED

Steps:

• In old-fashioned glass, combine simple syrup and bitters. Fill glass halfway with ice, then stir about a dozen times. Add enough ice to fill glass. Squeeze orange peel over glass to extract oils, add peel to glass, and add whiskey. Stir just until drink is cold and alcoholic bite has softened, about a dozen times. Garnish with cherry, swizzle stick, and straw.

OLD FASHIONED

Steps:

• Put the sugar, bitters and water in a small tumbler. Mix until the sugar dissolves if using granulated. Fill your glass with ice and stir in the whisky. Add a splash of soda water if you like and mix. Garnish with the orange and cherry.

OLD-FASHIONED BEEF STEW

Steps:

• Gather the ingredients.
• On medium-high heat, add the vegetable oil to a large heavy pot (one that has a tight-fitting lid).
• When it begins to smoke slightly, add the beef and brown on all sides. Do so in batches if necessary. Add the salt and pepper as the beef browns.
• Once browned, remove the beef with a slotted spoon or tongs and set aside.
• Add the onions and sauté for about 5 minutes, until softened.
• Reduce heat to medium-low and add the flour. Cook for 2 minutes stirring often. Add the garlic and cook for 1 minute.
• Add wine and deglaze the pan , scraping any brown bits stuck to the bottom of the pan. The flour will start to thicken the wine as it comes to a simmer.
• Simmer the wine for 5 minutes and then add the beef, thyme, rosemary, and bay leaf. Top with the broth. Bring back to a gentle simmer, cover, and cook on very low for about 1 hour.
• Add potatoes, celery, and carrots and simmer, covered, for another 30 minutes, or until the meat and vegetables are tender. Taste and adjust seasoning.
• Turn off the heat and let sit for 15 minutes before serving. Garnish with the fresh parsley if desired.

CLASSIC OLD FASHIONED

Steps:

• Pour the simple syrup, water, and bitters into a whiskey glass. Stir to combine, then place the ice cubes in the glass. Pour bourbon over the ice and garnish with the orange slice and maraschino cherry.

OLD-FASHIONED COCKTAIL

Steps:

• Gather the ingredients.
• Place a sugar cube or sugar in an old-fashioned glass and saturate it with bitters. Muddle or stir to mix.
• Add the whiskey, fill the glass with ice, and stir well .
• Express the orange peel over the drink before dropping it into the glass: Twist up the peel and give it a good squeeze (directed toward the glass, not your eyes) and bits of citrus oil will spray into the drink. Add a cherry if you like.

CLASSIC LASAGNA

Steps:

• In large heavy pan lightly brown beef and onion in oil.
• Add tomatoes, paste, water, parsley, salt, sugar, garlic, pepper, and oregano; simmer uncovered, stirring occasionally about 30 minutes.
• Meanwhile cook lasagne as directed; drain.
• In 13x9x2" baking pan, spread about 1 cup sauce.
• Then alternate layers of lasagne, sauce, ricotta, mozzarella and parmesean cheese, ending with sauce, mozzarella and parmesean.
• Bake at 350 for 40 to 50 minutes until lightly browned and bubbling.
• Allow to stand for 15 minutes; cut in squares to serve.
• Makes 8 servings.
• I make this a lot and serve with Italian garlic bread and salad.
• It always gets a rave review, especially if the mozzarella strings with every bite.