Piled HIGH with meringue! From the Blue Bonnet Café in Marble Falls, Texas. BLUE BONNET CAFÉ’S PIES COCONUT MERINGUE PIE 1 C sugar¼ C corn starch¼ tsp salt3 C milk4 eggs, separated3 Tbsp butter1 ½ tsp vanilla3 ½ oz can flaked coconut, a little reserved for toppingBaked 9 inch pie shell (I use Pillsbury) Combine
I am abbreviating this one. There were a lot of photographs of people meant for friends and family who read the blog. Game Day! We Did It!! Published on September 8, 2012 by Marica Company arrived shortly after 8am and the male folk set off for the game. Meanwhile… We beat Auburn! Go Dawgs. Added 9/4/2020 Mike &
This part comes the day after the day we smoked all of the meat. How to Cook… : Part 4? No Rest for the Weary Published on September 7, 2012 by Marica Updated as I’m able. Scroll down for parts 1-3.~~I am so mother… tired of this. I hope I hear someone complain about the seasonings. So I
I see I have made mistake. I shall correct it. Looks as if I missed several parts of the 2012 tailgate. I certainly did not intend to rob you of the full experience. So I’ll fill you in. This post should be inserted between this one and the smoking post. How to Cook For /
Geeze. I’m tired just reading this. And it’s only 2012. How to Cook For / Feed 150 People: Part Three, Smokin’ Published on September 6, 2012 by Marica Updated throughout the day with newest on top. The take away message is that Mr. Big Food is very organized! ~~FINAL UPDATE. Done. Did I mention that we have company coming?
This weekend’s appetizer. It’s great! Mr. Big Food hollered to me from the kitchen, “Do we have any coarse salt?” I laughed and showed him our selection of salts. He settle on kosher. MARGARITA SHRIMP Serves 6 as appetizer 5 Tbsp corn oil (or vegetable oil) 1 lb medium shrimp, peeled and deveined 2 bunches
Recipe: Curried Chicken and Grape Salad Published on August 31, 2016 by Marica | Edit A HUGE hit! Served with Tomato sambal and toasted pita. CURRIED CHICKEN AND GRAPE SALADserves 6 3 cups diced cooked chicken1 1/2 cup thinly sliced celery1 cup green grapes2 Tbsp. lemon juice1 1/4 tsp. salt1/4 tsp. black pepper1 1/2 tsp. curry powder (use the best sweet curry
Tonight is Grillin’ Saturday, too! Fancy Monday Published on August 28, 2018 by Marica | Edit 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,
This may not look like much but it is good, and perfect for last evening’s Heritage Night–when we enjoy mostly eastern European dishes. Unfortunately, we couldn’t find any leeks in town so we used a couple of bunches of green onions. “Thin Soup with Young Vegetables” LEEK SOUP WITH HAM ROLLS About 5 medium-sized leeks,
It’s a Frugal Gourmet bread. Recipe here. I should figure out how to convert it to a bread machine recipe. Or not. Ancient Roman Bread UPDATE Published on August 15, 2016 by Marica Gone the sun Bread is done. Ahem. “We are quite sure that when the Romans invaded Greece they had their eating habits changed dramatically. The
This is from back in the vault! If you have not experienced the difference between McCormick (or Kroger) paprika and true Hungarian Paprika, you have not yet lived. Recipe: Fazolové Lusky na Paprice (Green Beans Paprika) Published on August 30, 2012 by Marica FAZOLOVÉ LUSKY NA PAPRICE 2 quarts water 1 tsp salt, plus an additional ½ tsp
Recipe: Corn Stuffed Bell Peppers Published on August 7, 2012 by Marica | Edit Unit for unit, peppers have more vitamin C than citrus. And there ain’t nothing like fresh corn. CORN STUFFED BELL PEPPERS Serves 4 4 to 6 medium bell peppers, washed, tops removed, seeded, parboiled in salted water 3-5 minutes, drained 1 ½ C canned or fresh
This is a repeat of a repeat but that tells you just how good this cold supper was! Recipe: Cold Glazed Ham Published on August 12, 2020 by Marica Originally posted June 2016; Serve with French Potato Salad and Blood Mary Soup This was spectacular! I changed up the recipe– from Serve it Cold! A Cookbook of Delicious Cold Dishes (1968)– a bit
Recipe: Pear Crisp Published on August 10, 2020 by Marica Nedah brought us a BIG bag of pears from her farm when she came for Farm Circle last Week. Mr. Big Food was beside himself looking for crisp and pie recipes. The plan is to do some baking and then freezing. This Pear Crisp is beyond good slightly
I remember this. It is off the hook refreshing and delicious. Enjoy! Recipe: Watermelon Sorbet Published on August 4, 2016 by Marica As I mentioned earlier, I cobbled together this recipe from several sources, though the basis is from the little cookbook that accompanied our countertop electric ice cream maker. WATERMELON SORBET 3/4 C water3/4 C sugar3+ sprigs of fresh
You have not lived until you’ve had this. Homegrown okra is highly recommended. (I see we must have been looking for a hurricane around this time.) Recipe: Fritter Fried Okra Published on August 4, 2020 by Marica The Girls and I have a running text thread filled with pics and videos of Phen, his new kitten, tie dye
I should have kept track of how many pounds of squash we’ve grown here on The Farm. Freezer-Bound Published on August 3, 2013 by Marica You know what’s fun about freezing your own home-grown veggies? In a few months there will come a cold, dreary, possibly rainy, short day and on that day Mr. Big Food will pull
Served with Baked Chicken in Cream— a Craig Claiborne recipe. Recipe: Broccoli Casserole with Blue Cheese Published on August 28, 2018 by Marica BROCCOLI CASSEROLE WITH BLUE CHEESEServes 8-10 2 Tbsp butter2 Tbsp flour3 oz package cream cheese, softened¼ C crumbled blue cheese1 C milk20 oz broccoli, cooked, drained, and chopped (can use frozen)1/3 C round butter crackers,
By far and away, the most popular posts here at Big Food are… wait for it… recipes. So in keeping with my little Best of the Date* program, I thought I’d re-post some of the newer recipes. This is a good one! Looks as if Mr. Big Food served it with BROCCOLI CASSEROLE WITH BLUE
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