If you watch way too much Seinfeld like we do, you know that the cast has made thousands of hilarious every day references- many of those being food related. From eating M&M’s with a spoon to the annual Festivus family dinner and Kramer’s H&H Bagel strike, these deliciously hilarious Seinfeld episodes go down in as some of the funniest moments in television history. The following list is a recipe guide to some of the most yummy (and funny) Seinfeld food and drink references from the show’s 9 season run.
As Cosmo Kramer would say, Bon Appetito!
1. Gail Cunningham’s Pasta Primavera
“I think there must have been something in the pasta primavera.”
1 (8 ounce) package dry pasta
1/4 cup margarine
1 envelope dry vegetable soup mix
1 1/2 teaspoons all-purpose flour
1 1/2 cups milk
2 tablespoons grated Parmesan cheese
Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
In a saucepan melt margarine. Blend soup mix with flour and milk and add to skillet; stir. Bring to a boil. Reduce heat and simmer 10 minutes. Stir in cheese. Toss with cooked pasta.
2. The Wig Master’s Champagne Coolies
“There’s your champagne coolie! Looks like it’s just you and me cowboy!”
1 (2 liter) bottle grapefruit flavored soda (such as Fresca®), chilled
1 (64 fluid ounce) bottle white grape juice, chilled
Mix together the grapefruit soda and grape juice in a large bowl. Serve in champagne or punch glasses.
3. Kramer’s Mackinaw Peach Bellini’s
“This is fantastic! Makes your taste buds come alive. It’s like having a circus in your mouth.”
1/4 cup good quality vodka
2 fluid ounces peach schnapps
1 cup ice cubes
2 fluid ounces champagne
3 fresh raspberries for garnish
Pour the vodka and peach schnapps into a shaker with the ice. Shake until frothy. Strain into a martini glass, and top off with champagne. Garnish with fresh raspberries.
4. Black & White Cookies From The Royal Bakery
“The black and white cookie! I love the black and white. Two races of flavor living side by side in harmony. It’s a wonderful thing, isn’t it?”
1 cup unsalted butter
1 3/4 cups white sugar
1 cup milk
1/2 teaspoon vanilla extract
1/4 teaspoon lemon extract
2 1/2 cups cake flour
2 1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
4 cups confectioners’ sugar
1/3 cup boiling water
1 (1 ounce) square bittersweet chocolate, chopped
– Preheat oven to 375 degrees F (190 degrees C). Butter 2 baking sheets.
– In a medium bowl, cream together butter and sugar until smooth. Beat in eggs one at a time, then stir in the milk, vanilla, and lemon extract.
– Combine cake flour and all-purpose flour, baking powder, and salt; gradually blend into the creamed mixture. Drop tablespoonfuls of the dough 2 inches apart on prepared baking sheets.
– Bake until edges begin to brown, about 20 to 30 minutes. Cool completely.
– Place confectioners sugar in large bowl. Mix in boiling water one tablespoon at a time until mixture is thick and spreadable. (Add more than the indicated amount if you need to).
– Transfer half of the frosting to the top of a double boiler set over simmering water. Stir in the chocolate. Warm mixture, stirring frequently, until the chocolate melts. Remove from heat.
– With a brush, coat half the cookie with chocolate frosting and the other half with the white frosting. Set on waxed paper until frosting hardens.
5. Queensboro Plaza Chicken Gyro
“Guess your boyfriend’s gonna have to catch the next train.”
1 (16 ounce) container Greek yogurt
1 cucumber, peeled and coarsely chopped
1 1/2 teaspoons dried dill weed
2 cloves garlic, minced
1 teaspoon distilled white vinegar
1 teaspoon lemon juice
1 tablespoon extra-virgin olive oil salt and ground black pepper to taste
4 cloves garlic, minced lemon, juiced
2 teaspoons red wine vinegar
2 tablespoons extra-virgin olive oil
1 tablespoon dried oregano
1 1/4 pounds skinless, boneless chicken breast halves – cut into strips
6 (6 inch) pita bread rounds
1 teaspoon olive oil
1 tomato, diced
1 red onion, thinly sliced
1/2 head iceberg lettuce, chopped
– Place Greek yogurt, cucumber, dill weed, 2 cloves garlic, white vinegar, 1 teaspoon lemon juice, 1 tablespoon olive oil, salt, and black pepper in a blender. Blend until smooth; set aside.
– Whisk together 4 cloves minced garlic, juice of 1 lemon, red wine vinegar, 2 tablespoons olive oil, and oregano in a large glass or ceramic bowl. Season to taste with salt and black pepper.
– Stir in chicken strips and toss to evenly coat. Cover the bowl with plastic wrap and marinate in the refrigerator for 1 hour.
– Preheat the oven’s broiler and set the oven rack about 6 inches from the heat source.
– Remove chicken from the marinade and shake off excess. Discard the remaining marinade. Place chicken on a large baking sheet.
– Broil the chicken in the preheated oven until lightly browned and no longer pink in the center, 2 to 4 minutes per side.
– Transfer cooked chicken to a plate and allow to rest for 5 minutes.
– Heat 1 teaspoon olive oil in a large skillet over medium heat; place each pita bread into the skillet until warm and soft, about 2 minutes per pita.
– Serve warmed pita bread topped with chicken strips, yogurt sauce, tomatoes, onion, and lettuce.
6. Coffee Cake So Good, Make You Swear On Your Mother’s Life For A Bite
“Is that a uh…”
“Drake‘s Coffee Cake.”
1 (18.25 ounce) package yellow cake mix
1 (3.4 ounce) package instant vanilla pudding mix
1 (3.4 ounce) package instant butterscotch pudding mix
1 cup water
1 cup vegetable oil
1 cup packed brown sugar
1 tablespoon ground cinnamon
1 cup chopped walnuts
– Preheat oven to 350 degrees F (175 degrees C). Grease a 9 x 13 inch baking pan, or a 10 inch bundt cake pan.
– In a medium bowl, stir together the cake mix, vanilla pudding mix, and butterscotch pudding mix. Add the eggs, oil and water, mix until well blended.
– In another bowl, stir together the brown sugar, cinnamon and nuts. Pour half of the batter into the pan, spread evenly. Sprinkle with half of the nut mixture. Cover with the rest of the batter, and sprinkle with the rest of the nut mixture.
– Bake for 20 minutes in the preheated oven, then turn the oven down to 325 degrees F (165 degrees C) and bake for an additional 35 to 40 minutes.
7. Elaine Benes’ Big Salad
“What’s in this big salad?”
“Big lettuce, big carrots…tomatos like volleyballs.”
1 head iceberg lettuce, torn into bite-sized pieces
1/2 pound salami, cut into strips
1 cup shredded mozzarella cheese
1 cup shredded Cheddar cheese
1 tomato, chopped
1/2 cup pitted black olives, halved
1 tablespoon chopped fresh chives
1 cup salad dressing
1/2 cup vegetable oil
1/4 cup white wine vinegar
1 teaspoon white sugar
1 teaspoon salt
1/4 teaspoon garlic powder
1 teaspoon dried oregano
1/8 teaspoon ground black pepper
In a large bowl, combine the lettuce, salami, mozzarella cheese, Cheddar cheese, tomato, olives and chives. Mix well to combine.
Prepare the dressing by whisking together the oil, vinegar, sugar, salt, garlic powder, oregano and pepper. Pour enough dressing over salad to coat, toss and serve.
8. Mr. Steinbrenner’s Favorite Calzone
“Costanza is in the building! And he’s not in his office! He’s got the calzone! Costanza!”
1 (19 ounce) package Johnsonville®
Italian Hot Sausage Links
1 cup shredded mozzarella
1 cup ricotta cheese
1 egg, beaten
1/2 teaspoon dried parsley flakes
1/8 teaspoon garlic powder
1/8 teaspoon onion powder
1/8 teaspoon salt
1/8 teaspoon pepper
1 (1 pound) loaf frozen bread dough, thawed
1 (15 ounce) can pizza sauce, divided
– Cook sausage links according to package directions; drain, cut into 1/2-inch slices and set aside.
– In a large bowl, combine mozzarella, ricotta, egg, parsley and seasonings.
– On a lightly floured surface, cut dough in half. Roll each into a 12-inch circle. On two parchment-lined baking sheets, carefully place one dough round on each baking sheet.
– Spoon 1/2 cup of pizza sauce, half the cheese mixture and half of the sausage slices onto the lower half of each dough round, keep the outer 1/2-inch of dough free of ingredients. With a pastry brush, moisten the outer 1/2-inch of each round with water. Fold dough over filling and crimp edges firmly to seal.
– Bake at 350F for 25-30 minutes or until golden brown. Cut each Calzone in half and serve with remaining pizza sauce.
9. Kenny Bania’s Ovaltine Choco Banana Milkshake
“That’s gold Jerry! Gold!”
1 banana, frozen and chunked
6 tablespoons powdered chocolate-flavored malt drink mix (such as Ovaltine®)
1 cup milk
2 cups vanilla ice cream
Place the frozen banana chunks, powdered drink mix, milk, and vanilla ice cream into a blender, and blend until smooth and creamy. Pour into large glasses.
10. The World’s Most Sensual Pastrami Sandwich
“George? What are you doing?!”
3 cups shredded cabbage
2 tablespoons vegetable oil
2 tablespoons apple cider vinegar
2 tablespoons white sugar
1 teaspoon Adobo seasoning (such asGoya®)
1 teaspoon ground black pepper
4 cups vegetable oil for frying
3 whole russet potatoes
8 thick slices Italian bread
1 pound sliced pastrami (divided)
4 slices provolone cheese
8 slices tomato
– Make the slaw by mixing together the cabbage, 2 tablespoons of vegetable oil, the vinegar, sugar, Adobo seasoning, and black pepper until thoroughly combined. Cover and refrigerate.
– Heat oil in a deep-fryer or large saucepan to 375 degrees F (190 degrees C).
– Cut the potatoes into 1/4-inch thick fries, and fry until they float and are golden brown, 4 to 5 minutes. Set the fries aside.
– Preheat oven to 225 degrees F (110 degrees C).
– Place the bread on a baking sheet, and toast to a light brown in the preheated oven, 3 to 5 minutes. Remove half the bread slices. Place 1/4 of the pastrami on the remaining 4 bread slices, and top with provolone cheese. Return to the oven until the pastrami is hot and the cheese is melted, about 5 more minutes.
– To assemble, top the melted cheese of each sandwich with French fries, cole slaw, 2 tomato slices, and the top pieces of bread.