As you can see below, I’ve been busy looking through the recipe archives for “Football Food” just as Pinterest instructed me to do. More to come… .
That’s right! Oven Friend Chicken IV (Recipe below the fold if you want to skip ahead) As Mr. Big Food culls crappy old cookbooks for recipes worthy of inclusion in his Big Food Manual and Survivalist Flourishing Guide, he often finds recipes with the same name, but which are not the same. To get a Super
A re-post from 2 1/2 years ago! (Dang I’ve been at this a long time.) To do the stromboli just wrap whatever you like inside the thawed dough and bake according to bread directions.
Tahini dip on the bottom; Black bean hummus on top TAHINI DIP Makes about 1 ¼ C 1 C tahini (sesame seed paste) ¼ C oil ¼ tsp garlic powder ½ tsp salt 1 Tbsp lemon juice (about ½ lemon) ¼ tsp sugar ¼ tsp ground ginger Combine all ingredients, blending well.
Almost ready to eat– just sprinkle with cheese and pop under the broiler for 2-3 minutes HUEVOS RANCHEROS Serves 6 2 Tbsp oil, maybe more, plus an additional 1 Tbsp 6 tortillas ½ C onion, chopped 1 clove garlic, minced 3 large tomatoes, peeled, cored, chopped 4 oz chopped green chilies ¼ tsp salt, plus
“Pardon me for interrupting, Marica– I can see you are busy on that clickedyclack machine– but I happened to notice as I was making my rounds this evening that the door… ” “Excuse me for interrupting you, Missy, but just what does ‘making your rounds’ mean? What did you get into?” “Why Marica! It sounds
To veganize, substitute almond milk. CRUNCHY CORNMEAL ONION RINGS Serves 4-6 4 onions Milk or buttermilk 2 C corn meal 1 tsp salt Dash black pepper Oil for deep frying Slice onions ¼ inch thick and separate into rings. Soak onion rings in milk or buttermilk to cover for 30 minutes, then drain. Combine cornmeal,
Serve with Freetos! To veganize, use vegetarian baked beans, omit cheese, bacon, and Worcestershire sauce. Recipe below.
Left to right: vegan–vegetarian–meatatarian Recipe below.
They beat me to it! “Very tasty and easy to prepare”—Winifred Green Cheney, The Southern Hospitality Cookbook (1976). Recipe below.
Lost in the commotion of February 1, 2015– also known as Super Bowl Sunday– is February 2, 2015– also known as Groundhog Day and one of my personal favorite American Holidays (at least if that stupid rodent doesn’t see his shadow, if he does I’ve had it with Phil until the next year). One problem
I believe I have fulfilled my obligation to Pinterest today. I have posted a number of recipes for really BIG FOOD to enjoy while watching the BIG GAME. But don’t believe me! Better check it out for yourselves. I know that I also have an obligation to readers who aren’t all that keen on football
A quick note about the recipe’s name.There are some things about which one must be careful. Beaufort : Beaufort. Greenville : Greenville. If you’re not careful, you may wind up in Greenville eating Beaufort shrimp when you intended to be in Greenville eating Beaufort shrimp. I don’t know who this McCormick guy in the recipe is.
When the ribs are cooked, the sauce in the bag can be spooned right onto the meat, without any more boiling or fuss. BEEF OR PORK RIBS BAKED IN A BAG Turkey-sized cooking bag 1 Tbsp flour Oregano 2 C dry white wine or red wine 2 C good BBQ sauce 6 to 8 pounds
“This is an excellent sauce for pork ribs.”—Lady Helen Hardy, Louisiana’s Fabulous Foods and How to Cook Them (date unknown) BARBECUE SAUCE II 2 tsp dry mustard Worcestershire sauce ½ tsp Tabasco 1 C catsup or chili sauce (preferably homemade—see recipes in Basics section) Add enough Worcestershire sauce to dry mustard to make a thin
CALIFORNIA RANCHO BARBECUE SAUCE Makes about 3-4 C 1 large onion 4 oz green chilies 2 C celery, chopped fine 1 C tomatoes, diced 1 tsp salt ¼ C water Peel onion and grind or blend together with green chilies. Combine with celery, tomatoes, salt, and water, blending well. Chill before serving.
From the evening we decided to eat in the living room because new table cloths and BBQed chicken do not play well together. Recall Mr. Big Food loves to add prefaces to some recipes as he puts them in the Big Food Manual and Survivalist Flourishing Guide. Things got so bad down the bayou, what
We had appetizers for Sunday supper. Try it sometime! Cocktail Wieners and Variation Hi Hat Mushrooms in Wine Sauce and Vegan Variation Hot Mexican Bean Dip (Veganized) “This excellent shrimp appetizer could be served as a main dish with either rice or noodles. (Recipe contest entry: Susan Strommer, Los Angeles, CA)”—The Garlic Lovers’ Cookbook (1980)
Mr. Big Food used the same batter to fry up some shrimp! “Serve these deep fried beer battered chicken strips with barbecue sauce or sweet and sour sauce.” BEER BATTER CHICKEN STRIPS 1 large egg ¾ C beer 1 C flour 1 tsp baking soda 1 tsp salt Ground black pepper, to taste 3 chicken
This is interesting, we thought. Jambalaya with no tomatoes? No ham? Neither Mr. Big Food nor I understood until we saw it. It’s beautiful. With no tomato distraction, the translucent onions and cream colored rice make a wonderful background for the shrimp. The green onions make everything “pop” as we used to say. Whoever came