This is a repost from December 3, 2015. In the previous post, John’s Pork Tamales there were several mentions of “making tamales suggestions” in Mr. Big Food’s Big Food Manual and Survivalist Flourishing Guide. These are the suggestions to which they refer, all from Master Chef, Louis P. De Gouy. TAMALES AND TAMALES CARIBBEAN STYLE VARIATION From Master
This is a repost from December 3, 2015. Enjoy! Did you know tamales are a traditional Tex-Mex Christmas dish? Kid you not. They are a bit labor-intensive– but it’s Christmas season! Spend some time in the kitchen with someone you love making a batch of tamales! To the recipe… There are five six seven parts to this recipe.
Several substitutions were made; the photograph is not representative of a slice of Creative Cooking Spiced Rye Bread made according to the recipe. I don’t know how any of this happened because this is just not the way we do things. Ran out of molasses and had no dark Karo so I used light Karo.
Following up from yesterday… . Those are fresh pearl onions and whoa boy are they way better than frozen. Also– five seconds ago, I would have bet $1 that I’ve posted this recipe before. I would have lost. But let that serve as a reminder that there are 541 recipes posted on this blog, most
Following up from yesterday… . Each of those logs weighs one pound. Each is wrapped in Saran Wrap with three logs per freezer bag. They are curing in the Bunkhouse fridge and this evening we’ll put them in the deep freeze. All told we made 22 pounds of four varieties– more of the A-S-F than
Alabama beat Georgia.
This morning, over coffee, Mr. Big Food and I planned our day. Dogs– all of them– behind the range for their run. “Would you make French toast?” Mr. Big asked. Delighted. Dash of nutmeg and it was delicious. SEC Nation and ESPN are both in Atlanta today so tele-vision on in the kitchen as we
In honor of our honored guest, The Frenchman, and to celebrate the end of 12 weeks of travels, tailgates, Farm guests, travels, tailgates…, we had a nice little brunch yesterday. I did not have time to print a menu but if I’d had, this is what it might have looked like Please do note the
A sheet of menu cards I’d like to draw your attention to a few things. First, appreciate how accommodating Mr. Big Food is with respect to menu planning. Something for everyone. ABCVegVGF. We had to make a separate stop in our Tuesday is tailgate shopping day to get GF bread. [No sides are listed b/c
When we got back to the Farm late this afternoon, we found a sign on the Kitchen Table proclaiming that supper was baked potato bar. OMG. After supper of Baked Potato Bar we watched the First Episode of Season Three The Good Place. We are Family. REPEAT. We are Family.
VEGGIE PIZZA 1 package ranch dressing mix (like Hidden Valley Ranch), “use ½ pack or more” 8 oz cream cheese 1/3 C mayonnaise, “you may have to add more” 8-count package dinner crescent rolls Cheese, grated or sliced Preheat oven to 350o. Cover bottom of a baking dish with undetached crescent roll crust and bake
The Art of Presenting Food Sallie Y. Williams, Hearst Books, New York, 1982. I’m not a huge fan of aspic but this is quite lovely, don’t you think? Cucumber slices at one side of the platter is a nice touch. So is the salad fork. Once the aspic has been made, putting eggs in aspic
Y’all come on down! Next Saturday, September 15th, for our first tailgate of the year. Bulldogs play the Louisiana Ragin’ Cajuns and the food is going to put the Cajuns to shame! A&S Tailgate located across the street from the MSU radio station. Can’t miss it. Tent says, “College of Arts & Sciences.” Mr. Big
Faithful commenter SueK and I are having a conversation about refrigerators, including the relative merits of top vs. bottom freezers. Her reply to my comment that one drawer of our bottom freezer contains almost nothing but stale bread and bread crumbs, was this recipe about which she says, “Not a company dish…just not all that
Apologies for the poor quality photo. It’s four years old and hasn’t aged well. Our Labor Day involved cutting a lot of grass and being stampeded by the sheep. Nothing too noteworthy, except… supper. Creative Cooking Grilled Hamburgers Deluxe are a Big Food Favorite– something we have at least once a year or so. This
BROCCOLI CASSEROLE WITH BLUE CHEESE Serves 8-10 2 Tbsp butter 2 Tbsp flour 3 oz package cream cheese, softened ¼ C crumbled blue cheese 1 C milk 20 oz broccoli, cooked, drained, and chopped (can use frozen) 1/3 C round butter crackers, crushed (about 10 Ritz-sized crackers) Preheat oven to 350o. Melt butter in a
This is a Big Food Favorite. In fact, I posted the recipe four years ago– almost to the day! Here it is.
“The cream will be reduced to a rich clotted sauce, needing no further thickening. Serve with rice mixed with peas.” —The New York Times Cook Book by Craig Claiborne (1961) CHICKEN BAKED IN CREAM 6 servings 6 Tbsp butter or bacon fat 2 2½-lb frying chickens, cut into serving pieces 3 C light cream 2/3
Clockwise from top: Creative Cooking Green Rice, Chicken Baked in Cream, Broccoli Casserole with Bleu Cheese It used to be Marica Cooks Monday but due to a deviation from Mr. Big Food’s normal teaching schedule, occasional Monday this semester will be Fancy. Mind you, that’s fancy food, not necessarily fancy dishes and such. That would
Monday August 27, 2018, 7:22am Then fresh out of the oven buttermilk biscuits topped with homemade sausage & gravy. To clarify– both the sausage and the gravy were homemade. Final cup of coffee while wandering around the World Wide Web looking for something particular I read the other day about County Mice. Came up short.