20 Forgotten Dinners From The 1970s, We Want Back!

20 Forgotten Dinners From The 1970s We Want Back!

#dinner #1970s #forgotten #yesteryear #nostalgia

Curious which classic dinners from the ’70s deserve a comeback? Sit back as we take a look at 20 tasty meals that were once part of our nightly rituals. While a few die-hard fans still make these, they’ve largely fallen off mainstream menus. Time to roll!

📺 Watch the entire video for more information!
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Chapters:
0:00 Introduction
0:16 Chicken Cordon Bleu
1:14 Steak Diane
2:11 Duck à l’Orange
3:03 Shepherd’s Pie
3:56 Shepherd’s Pie
4:50 Veal Parmigiana
5:45 Sole Meunière
6:41 Crab Louie
7:34 Chicken Divan
8:20 Eggplant Parmesan
9:19 Stuffed Pork Chops
10:12 Moussaka
10:59 Veal Marsala
11:50 Salmon Coulibiac
12:44 Lamb Navarin
13:35 Coquilles St. Jacques
14:25 Turkey Tetrazzini
15:14 Veal Oscar
16:10 Ham Steak with Pineapple
16:55 Surf and Turf
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curious which classic dinners from the’ 70s deserve a comeback sit back as we take a look at 20 tasty meals that were once part of our nightly rituals while a few Die Hard fans still make these they’ve largely fallen off mainstream menus time to roll chicken cordon blue is a Sumptuous dish composed of breaded chicken breasts stuffed with ham and cheese it’s name cordon blue which translates to Blue Ribbon from French hints at its esteem Origins thought to have started in Switzerland around the mid 20th century it soon won over American pallets the method involves flattening chicken breasts layering them with ham and swiss cheese rolling them up covering them in breadcrumbs and then frying or baking them until they’re beautifully golden the popularity of chicken cordon blue in the United States was significantly driven by the rise of gourmet frozen meals in the 1970s where it became a favorite for its ability to retain taste and texture even after freezing and reheating often featured at formal dinners or during special occasions in the’ 60s and’ 70s it was prized for its crisp outer shell encasing a lusciously gooey and savory Center Steak Diane is an iconic dish featuring tender beef steak smothered in a delectable cognac sauce often flambay right at your table for a touch of dining drama originating in mid 20th century America this dish is named after the Roman Goddess Diana its preparation includes pan frying beef tenderloin and concocting a sauce from the pan juices cognac butter mustard and Worcester sauce adding a flambe enhances the rich flavors of the sauce dramatically steak Diane’s Allure was heightened by its theatrical preparation often becoming the centerpiece of dining experiences in fine New York City restaurants such as the Drake and the Sher Netherland where celebrities frequently DED thought to have debuted in the 1950s in New York City it quickly became a Cornerstone of high-end dining it was often served with mashed potatoes or vegetables embodying the Elegance of mid-century dining duck Al orange is a venerable French dish that pairs roasted duck breast with a vibrant Tangy orange sauce its Rich history dates back to the 19th century enjoying popularity among French aristocrats the duck is typically roasted to achieve a crispy exterior while the sauce is crafted from a production of orange juice stock and a hint of gr maret or quantro by the 1970s this dish had become a Hallmark of sophisticated dining frequently chosen for elegant dinner parties or upscale restaurants the delightful contrast between the rich Savory duck and the fresh citrusy sauce creates an unforgettable flavor profile that showcases the Dish’s aristocratic French Origins the meticulous preparation and exquisite presentation make duck a l a true culinary Masterpiece shephard’s pie is a homely casserole crafted with ground meat and vegetables crowned with a layer of mashed potatoes originally from the United Kingdom and dating back to the late 18th century this dish traditionally uses lamb as the name Shepherd suggests differentiating it from cottage pie which uses beef the typical preparation involves sautéing ground lamb with onions carrots and peas then topping it with a creamy layer of mashed potatoes and baking it until it achieves a golden color shepherd’s pie was a dining Staple in both British and American Homes throughout the 1970s offering a robust and comforting meal it gained particular favor during the colder months providing a warming comforting dish perfect for family dinners or Gatherings where its layered textures and flavors were particularly appreciated chicken kiev packs a punch with its chicken breasts stuffed with herbed butter all wrapped up in a crispy breadcrumb coating the dish stirs up a bit of a debate about its roots some folks reckon it was whipped up by French chefs back in the early 19th century While others swear it was crafted by a Ukrainian Chef in a Moscow Kitchen in the early 20th century regardless of its backstory chicken kiev began Turning Heads internationally around mid 20th century becoming the go-to at dinner parties and special events the traditional way to do it flatten those chicken breasts tuck in a a mix of butter garlic and herbs roll them up bread them and Fry to a golden brown when sliced the butter inside just bursts out making a rich flavorful sauce by the 1960s it had secured its spot on menus Across America often served with a side of veggies or rice ve parmigiana brings a little taste of Italian American Heritage to the table featuring breaded ve cutlets smothered in tomato sauce and melted cheese born in the kitchens of Italian immigrant communities in the US this dish was a clever adaptation of traditional Italian recipes tailored to American tastes it first surfaced in the early 20th century with Italian American families swapping out eggplant for ve introduced in Italian American eery soon after ve parmagiana became a staple the preparation bred those ve cutlets fry them up layer with marinar sauce and a good helping of mozzarella or parmesan then bake it until it’s bubbling and golden it hit its peak popularity in the 1950s and 1960s often accompanied by pasta crafting a hearty and satisfying meal soul munier is a delicate and refined French classic consisting of tender fish filets lightly dredged in flour sauteed in butter and spritzed with lemon the dish gets its name munier from the traditional French technique used in its preparation it first captured hearts in France early in the 20th century where it quickly became a fixture in upscale dining Julia Child’s profound endorsement of Soul munier After experiencing it as her first memorable meal at lauron restaurant in 1948 catapulted the dish to International Fame and sparked her lifelong passion for French cuisine to whip up Soul munier the fish filets are sauteed until golden then drizzled with a simple butter lemon and parsley sauce usually served with a side of veggies or potatoes this dish offers a light refreshing meal that perfectly showcases the subtle flavors of the fish Crab Louie also known as the king of salads is a classic that originated on the US West Coast in the early 20th century while its birthplace is Up For Debate some say the Palace Hotel in San Francisco others point to salar’s Restaurant in Seattle it always features dungeon crab hardboiled eggs asparagus tomatoes and a creamy dressing made from mayonnaise chili sauce and spices crab Lou was dubbed the king of salads by the San Francisco Chronicle in 1914 a nod to its deluxe ingredients and popularity among the elite it first gained Traction in the 1920s and 1930s becoming a favorite dish for lighter dinners or luncheons the mix of crisp lettuce Savory crab and tangy dressing served up in an elegant presentation made a must have at many a high-end restaurant and social Gathering chicken de is all about Comfort featuring chicken and broccoli smothered in a creamy cheese sauce baked to Perfection it originated in the early 20th century at the Devon Parisian Restaurant in New York city named for the very place that concocted it initially designed as a Showcase of the chef’s skills in French cooking chicken Dean made its Mark in the mid 20th century as a dish that Blended sophistication with Simplicity to make it layer cooked chicken and broccoli in a baking dish pour over a sauce made from butter flour cream and cheese and bake until it’s golden and bubbly this dish is a testament to the fusion of French culinary art with the comfort of American Home Cooking creating a truly delightful dish eggplant Parmesan is a hearty Italian American favorite that layers crispy breaded eggplant slices with marinara sauce and cheese this vegetar Delight originally hailes from Southern Italy known there as melani ala Parana and made its way to American Shores with Italian immigrants in the late 19th and early 20th centuries the classic approach involves slicing the eggplant breading it and frying it until it’s just the right shade of Golden Brown These crispy slices are then layered with marinara sauce and a generous helping of mozzarella or parmesan and baked until the cheese bubbles with joy egg eggplant Parmesan became a staple in meatless meal Traditions particularly appreciated during the Lenton season among Catholic families in America gaining a firm foothold in American Italian eateries during the 20th century it often comes served with a side of pasta or bread rounding out a truly satisfying meal stuffed pork chops are a comforting classic stuffed to the brim with a Savory blend and often served dripping in Rich gravy this dish found its place in the hearts of American Americans in the mid 20th century particularly loved in the Midwest and Southern States the preparation starts by cutting a pocket into pork chops which are then filled with a stuffing made from breadcrumbs onions celery and herbs once stuffed the chops are browned until they sport a perfect Golden Crust then baked to Tender Perfection a favorite for family dinners and Sunday roasts its hearty and filling Nature Made it a beloved meal stuffed pork chops are a testament to the versatility of pork accommodating a variety of stuffings from apples to mushrooms allowing everyone to tailor it to their [Music] taste musaka is a rich layered Greek casserole that marries slices of eggplant with ground meat and a creamy bashel sauce this dish has Middle Eastern Origins but was perfected in its modern form by Greek Chef nicolaos celes in the early 20th century prepare preparing musaka involves frying slices of eggplant layering them with a spicy meat mixture traditionally made with lamb or beef and then smothering it all under a luscious Basham sauce once assembled it’s baked until the top turns a tempting golden brown offering a deep flavorful feast musaka made a name for itself in Greek cuisine and entered American dining scenes in the mid 20th century often served with a side salad or bread for a balanced fulfilling dinner ve marsala is an elegant Italian Dish that features tender ve cutlets simmered in a rich Marsala wine sauce originating in Sicily where Marsala wine has been a staple since the 18th century this dish made a splash in Italian American kitchens in the mid 20th century the classic method involves lightly flowering the ve cutlets then pan frying them in butter until they’re beautifully browned the magic happens when the pan is deglazed with marsala wine adding mushrooms and sometimes cream to create a sauce that’s both sweet and savory as Italian restaurants in America evolved to Showcase Regional Specialties ve marsala emerged as a sophisticated favorite commonly served with pasta or potatoes to enhance the tender ve with its robust marsala sauce salmon ciac is a dish of luxury with salmon filet wrapped in puff pastry along with rice and mushrooms originating from Russia where it’s known as kulbaka the name stems from the Russian word for a type of Rich filled pie the traditional setup lays a seasoned salmon filet on a bed of cooked rice and mushrooms then envelops it in puff pastry which bakes to a golden flakiness this dish became popular in the banquet menus of European royalty and was featured in several Russian novels celebrated in France during the 19th century and beloved for special occasions salmon calbc is often served with vegetables or a light salad the blend of ingredients inside the pastry creates a sophisticated hearty meal that showcases The Culinary crossover between Russian robustness and French finesse lamb navarin is a traditional French stew that sings of spring packed with tender lamb and fresh spring vegetables originating from Normandy this dish is best when the ingredients are at their Peak freshness typically prepared in the spring the name navarin itself is inspired by the French word for turnip nette a staple in this Hardy stew the process starts by Browning the lamb to Perfection then slow cooking it with turnips carrots onions and potatoes in a flavorful broth until everything is tender and infused with flavor lamb navarin is a dish that really captures the essence of spring highlighting both the succulents of the lamb and the sweetness of the fresh vegetables it’s commonly served with crusty bread or a s of rice making it a fulfilling and comforting meal Ki St jacqu is a dish that exudes Elegance featuring scallops baked in a creamy sauce and often served right in their shells this dish is charming name which translates to St james’ shells nods to St James the patron saint of pilgrims and references the pilgrimage to Santiago de compostella in Spain to prepare it scallops are gently sauteed in butter then bathed in a sauce crafted from white wine cream and shallots the Final Touch is a Sprinkle of breadcrumbs before baking until the top turns attempting golden brown this dish offers a delightful exploration of scallops delicate and sweet flavors beautifully enhanced by the creamy sauce Kil sjac has long been a fixture at festive dinners where its refined and sophisticated character is a favorite turkey tetrac is a creamy comforting pasta dish that feat turkey mushrooms and Parmesan all baked to a golden finish it was crafted by Chef Ernest arbag at the palace hotel as a tribute to Italian opera singer Louisa tetrac ini believed to have been first made in San Francisco in the early 20th century this dish Begins by sautéing turkey and mushrooms then melding them with a lush sauce made from butter flour milk and chicken broth the creamy mixture is then tossed with cooked spaghetti sprinkled with Parmesan cheese and baked until it’s bubbly and golden turkey tetrazini has become a classic American comfort food especially popular for using up leftover turkey making it a post Thanksgiving favorite ve Oscar is a decadent dish featuring breaded ve cutlets topped with crab meat asparagus and Holland sauce the dish is named after King Oscar II of Sweden who was known for his love of fine dining and was created in the late 19th century King Oscar II’s enthusiastic patronage of the Arts and fine dining inspired not only this dish but also helped to popularize Swedish culinary Traditions abroad he was an avid gastronome and Patron of the Arts inspiring this luxurious dish the traditional preparation involves breading and frying the ve cutlets then topping them with sauteed crab meat and steamed asparagus the dish is finished with a rich and creamy Holland sauce creating a luxurious and indulgent meal ve Oscar was a popular choice in high-end restaurants and special occasions where its elegant presentation was appreciated ham steak with pineapple is a dish that offers a delightful contrast of flavors featuring a grilled ham steak topped with a juicy pineapple ring this simple yet appealing dish first gained popularity in the United States during the mid 20th century becoming a go-to for easy satisfying dinners the process involves grilling or pan frying the ham steak until it’s nicely browned then crowning it with a pineapple ring and occasionally a cherry for a festive touch the sweet and savory combination of ham and pineapple delivers a unique and enjoyable taste experience often accompanied by sides like mashed potatoes or green beans ham steak with pineapple makes for a well-rounded hearty meal surf and turf really takes the cake for a luxury meal merging the Delights of the sea and land by pairing a succulent steak with lobster this gem debuted on the American dining scene back in the 60s quickly becoming the crown jewel of fine dining there’s a bit of a tossup about who first whipped it up but it’s usually linked to those high-end steakhouses and seafood joints the phrase surf and turf likely popped up during that era perfectly capturing the essence of a lavish meal typically you’d find a tender beef steak like a filet Min grilled to Perfection next to a beautifully broiled lobster tail all rounded off with a side of melted butter and occasionally a decadent bees sauce in the 1970s this dish really hit its stride especially at celebratory events or upscale eateries becoming a symbol of the American fascination with allout luxury dining where piling two premium ingredients onto one plate was the ultimate Indulgence did this video W your appetite for nostalgic eats if so like this video click subscribe and stay tuned for more Nostalgia trips