The idea behind an oven meal is that every dish of the meal, including dessert, cooks or bakes at the same temperature, and for the same length of time. Most of the oven meals are relatively simple– no fancy dishes. So while there is prep time to get everything ready, it’s not too bad. Oven
I don’t know what the weather’s like where you are, but it’s danged cold here– 42º but feels like 37º. Nothing warms one up on a frigid day such as this quite like a nice hot cup of tea. What follows are a handful of tea recipes collected from Mr. Big Food’s Big Food Manual.
Mr. Big Food winged it– this was the oven fried, I think he drizzled melted butter over it before putting in the oven. Good stuff!
We made half recipe, i.e., only one layer, so only one tube of flaky biscuits.
“Joseph Gubser’s father began growing garlic in Gilroy in the 1920s and to put it in Joe’s words, “I grew up with the industry.” This grocer/shipper and his wife, Doris, have contributed this unusual and tasty treatment for beans. It can be served as a cold vegetable dish or as an hors d’oeuvre. (Courtesy of