REVIEW: ALDI Buffalo Style Mini Chicken Rolls

Our weekly neighborhood happy hours (five years and still going strong!) have become our ALDI/Lidl appetizer testing grounds. Bought these on a whim the other day to go with the Goat Cheese and Fig Pizza and they were a huge hit! Just enough of a buffalo sauce kick they went great with the dipping sauce I whipped up with sour cream, mayo, Worcestershire, salt, pepper, and blue cheese crumbles. Only complaints are that there's only 10 per box and they're a limited time find. So when you see them, be sure to grab two. Also, a product of our friends from Canada. — Dan Taylor

Dan Taylor is editor/publisher of The Hungover Gourmet. Issue #13 will arrive this spring along with a bound collection of the first 11 issues of the zine (plus bonus content) this fall! Stay tuned to this blog, our website, Facebook, Instagram and Blue Sky for more info.

REVIEW: ALDI Fremont Fish Market Dynamite Shrimp

Not to be confused with their Boom Boom Shrimp, the Fremont Fish Market Dynamite Shrimp is ALDI’s latest frozen appetizer aimed at fans of Bonefish Grill’s Bang Bang Shrimp. Like me. 

When we had a BG near us, Bang Bang Shrimp was my favorite dish—a heaping helping of crispy fried shrimp tossed in a creamy sauce with a kick. Unfortunately, the dish is tougher to replicate at home that you’d think. Believe me, I’ve tried. So, when these appeared in our freezer case, they were a must buy—especially with a Thursday night Eagles game screaming for apps and cheesesteaks. 

I followed the directions for conventional oven cooking but after the specified time the shrimp looked anemic and not golden brown (not to mention undercooked), so I left them in a little longer. Meanwhile, I warmed up the sauce packets in some water and waited for the magic to happen. 

When I removed the cooked shrimp from the oven it became clear disaster awaited. Even the slightest movement caused the coating to slide off the shrimp, and once tossed with the sauce we had a bowl of slightly coated shrimp and slightly coated shrimp coating. Too bad, since the sauce was tasty, even if it wasn’t anything like Bonefish Grill’s signature sauce. 

The box also includes air fryer instructions, but did not specify if that preparation was recommended over conventional oven prep. If I was to get these again (and that’s a big if), I’d go the air fryer route. Personally, I think the Boom Boom Shrimp are much closer to the big chain fave and will be on the lookout for them in the coming months. — Dan Taylor

Dan Taylor is the editor/publisher of The Hungover Gourmet and is still accepting contributions for issue #13 (due out in Spring 2025). Visit hungovergourmet.com or email editor@hungovergourmet.com for more info.

#Aldi #frozenfood #appetizers #review #foodie #hungovergourmet

Review: ALDI Buffalo Mozzarella & Spinch Pizza and BBQ Chicken Thin Crust Pizza

Thanks to ALDI, I have become the de facto pizza/flatbread provider for our Friday night neighborhood happy hours. Oh sure, I might go crazy and bring Tempura Shrimp or Everything Pigs in a Blanket, but most weeks I’ll swing by ALDI after our round of golf and select some options for that evening. 

This week, we sampled the Buffalo Mozzarella & Spinach Pizza alongside the BBQ Chicken Thin Crust Pizza. Both items were in the freezer case and though cooking temps were slightly different, I put them in the oven together (I don’t recall what temperature I settled on) and cooked for about 12 minutes. Some folks had remarked that the crème fraiche sauce on the Spinach Pizza could be watery, but we did not have that issue. 

After cooking and cooling slightly, both pizzas were sliced into smaller portion slices than advertised and hustled across the street to my neighbor’s garage where the crew was ready. Based on the empty platter, the BBQ Chicken Pizza (which featured white meat chicken, red onion, cheese and a tangy BBQ sauce) was the winner as it was almost gone before I could grab a slice. The Buffalo Mozzarella was a slightly slower mover (maybe not everyone loves spinach as much as me?) and I ended up bringing a few pieces home, which my wife and daughter scooped up for lunch the next day. I would definitely purchase both again (the $5 price points are hard to resist) but in typical ALDI fashion I believe both are already out of the rotation. – Dan Taylor

Dan Taylor is editor/publisher of The Hungover Gourmet and a quarter-carrying ALDI Evangelist. You can find him at one of his local ALDI outlets on Friday afternoon and Saturday morning. And the occasional Monday, Wednesday and Thursday on his way home from work.

#ALDI #aldifinds #itsanaldithing #aldipizza #foodie #foodblogger #foodreview #hungovergourmet

Flatbread Friday: Smoked Pulled Pork Mac & Cheese and Buffalo Cauliflower Ranch

FLATBREAD FRIDAY: Tonight's happy hour flatbreads from ALDI USA. We've had the Pulled Pork before and it flew off the table. The Buffalo Cauliflower Ranch is a new one, so we'll see how the crowd reacts. Click picture for full-size image. 

#aldi #happyhour #appetizers #FlatbreadFriday

Ham Cornucopias from Treasured Recipes of the Old South (1941)

Gosh darn-it, Mrs. Marie Kimball. I know you’re “an authority on early American documents, architecture, glass and Colonial furniture,” but why do you always have to take things too far? Your recipe for Ham Cornucopias starts off so well. We’ve got your thinly sliced deli ham (though it looks a tad thick), we’ve got your small pickles—representing the spike of the lily, of course—and then you have to ruin it by throwing in the gelatin mold featuring mayo and vegetable salad, not to mention the dang aspic jelly cubes as garnish. I’m nothing if not a gallant gentleman, but can’t we just have some deli ham slathered in cream cheese wrapped around a hunk of dill? To say ‘Treasured Recipes of the Old South’ (John Morrell & Co., 1941) is problematic is an understatement. And I'll leave it at that. Click picture for full size image. — Dan Taylor

#vintagecookbooks #southernrecipes #vintagerecipes #recipeoftheday

Pickled Fresh Tongue (1973)

Laissez les bon temps rouler! I know that when I think "New Orleans cookery" the first thing that comes to mind is Pickled Fresh Tongue and/or whatever the hell that is on the cover. From 'The New Orleans Cookbook' published by the Culinary Arts Institute, 1973. Click picture for full size image. – Dan Taylor

#cookbook #vintage #vintagerecipes #neworleans #vintagecookbook #recipes #retro

Pungent Liver and Frosted Braunschweiger Roll (1958)

Apparently 10 p.m. was the time for snacks in 1958. I couldn't decide between Frosted Braunschweiger Roll and Pungent Liver, so why not share 'em both along with a few more from 'Ten P.M. Cook Book' (Good Housekeeping, 1958). Click picture for full size image. – Dan Taylor

#retro #vintage #recipes #cookbook #vintagerecipes #retroappetizers

Southwest Pizza and First Down Dip from the Super Bowl XXIV Party Planner (1990)

Ahhh, Super Bowl XXIV. Gathered around our gargantuan tube televisions, enjoying the halftime show with Pete Fountain, watching the Niners thoroughly beat the snot out of the hapless Denver Broncos 55-10. Good times, good times. Hopefully, you had saved the Kraft Party Planner (1990) pullout from the Sunday paper and made the Southwest Pizza and First Down Dip. We will be enjoying Slow Cooker Hawaiian Pulled Pork and assorted dips and snacks for Super Dooper Wild Card Weekend. How about you? Click picture for full size image. – Dan Taylor

Dan Taylor is the editor/publisher of the Hungover Gourmet. He loves the Eagles and Ravens and picks the Niners, Chargers, Bills, Giants, Bengals, and Bucs in the Super Dooper Wild Card Weekend.

#recipes #football #tailgate #recipeoftheday #vintage #superbowlxxiv #niners #broncos #vintagerecipes

Crabmeat Rolls from Salads and Snacks with Miracle Whip Salad Dressing (date unknown)

Mayo-based dishes were a big thing in my house growing up. My Mom would combine a box of elbow macaroni, a bit of magical Florida celery (the best kind!), some tuna (or chicken, or shrimp, or hard boiled egg) and a few heaping spoonfuls of mayo and we'd have an old Country Crock tub full of goodness. Many a night I'd roll in from a late night movie or closing down a local bar or Philly rock club and park myself at the kitchen table, desperate to get something in my stomach to ward off the bad stuff. 'Salads and Snacks with Miracle Whip Dressing' (Kraft, date unknown) is a great little foldout with recipes for festive occasions or informal "snacking", whatever the hell that means. Crappy black and white photo aside, I'd totally eat those Crabmeat Rolls. Click picture for full size image. – Dan Taylor

Dan Taylor is the editor/publisher of The Hungover Gourmet and previously wrote about Tuna Macaroni Salad back in the summer of 2008. Be sure to check out the recently revived Hungover Gourmet website for info about contributions, the upcoming print edition, how to purchase copies of back issues, and more.

#mayo #mayonnaise #mayorecipes #salads #snacks #vintage #vintagerecipes #vintagecookbooks #recipeoftheday

Florida Celery Fingers from The Magic of Florida Celery (date unknown)

As I've mentioned, I have a collection of thousands of advertising recipe pamphlets dating back to the early 1900s (and even a handful of older ones). For some of the folks tasked with putting these together–I'm looking at you Pillsbury and Betty Crocker–it had to have been like shooting fish in a barrel. But pity the poor folks who had to create 'The Magic of Florida Celery' (Florida Celery Industry, Orlando, Florida, date unknown). It's a lovely 20-page piece with full-color photos and fun facts/tips about nature's toothbrush ("Use a celery stalk for scraping the sides of your blender."), but no amount of Oriental lanterns, chopsticks, decorative tea sets and horseshoes can disguise the fact that the main ingredient of all these dishes is, well, celery. But enough of my yapping, you're going to need to rush to the store if you're going to whip up some Florida Celery Fingers and Florida Celery Pinwheels for tonight's National Championship Game. Click picture for full size image. – Dan Taylor

#celery #celeryrecipes #vintage #vintagerecipes #cookbooks #vintagecookbooks #recipeoftheday

Smart Snacks and Relishes from Mushrooms in Your Menu (1956)

Congratulations to the Eagles for barely beating the Giants pre-season squad and locking up the #1 seed in the NFC. Whew. Seriously, though, if you had told me they were going to be 14-3 I would have said you were crazy. Go Birds! I know it's late but let's celebrate with some Smart Snacks and Relishes from 'Mushrooms in Your Menu' (Grocery Store Products Co., 1956) Click picture for full size image. – Dan Taylor

#mushrooms #mushroomrecipes #vintage #vintagerecipes #cookbooks #vintagecookbooks #advertising #recipeoftheday

Golives from Gel It! Easy Ways to Be a Spectacular Cook (1963)

The weekend is here and it's time to step up your snack game. Why not make a "snack with style" that offers "a delicious new flavor and good nutrition"? You know, like olives and Worcestershire sauce suspended in gelatin from 'gel it! easy ways to be a spectacular cook' (Knox Gelatine, Johnstown, NY, 1963) Click image for full size picture. – Dan Taylor

#olives #oliverecipes #vintage #vintagerecipes #gelatin #gelatinrecipes #recipeoftheday

Pecan Cheese Mold from Cooking with Pecans (date unknown)

One of my favorite things about the holidays is that my wife makes several cheese balls from her family recipe and gives them to friends and family for entertaining. Luckily, there's usually at least one for us. The Pecan Cheese Mold might have a poor title (and a recipe that includes the phrase "allow Pecans to permeate cheese") and she would never include olives but you get the drift. From 'Cooking with Pecans' (Georgia Pecan Growers Association, date unknown). Click picture for full size image. – Dan Taylor

#pecans #cheeseballs #pecanrecipes #cookingwithpecans #vintage #recipes #vintagerecipes #cookbooks #vintagecookbooks #recipeoftheday

Chesapeake Beer Crab Dip for National Beer Day

(Click for full size image)

For National Beer Day I was going to post a Beer Can Chicken recipe – one of my favorite meetings of two favorite things. But everybody knows how to make that so I dug deep into the archives and found a recipe I used to make that I clipped from the Philly Inquirer when I was just out of college. It's super tasty and reminds me a lot of the crab dip appetizer served at The Point here in Towson, MD where it is served with tater tots.