As I mentioned earlier in our journeys through Stroganoffland, this is “stroganoff” because it’s beef and has a dollop of sour cream. It is there that the resemblance to real stroganoff begins and ends. But it was good! Mr. Big Food made if for supper last evening. The recipe includes a separate baked long grain
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Mr. Big Food made an adjustment to the recipe. Rather than making individual little pies, he used a tube of Pillsbury crescent rolls spread out on a baking sheet and then rolled the whole thing up like a jelly roll. Worked out beautifully and took ever so much less time.
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Note: I must have been using a recipe maker block back in February 2019 when this was first published. There is no 2 to follow the 1 below, but I can’t figure out how to remove the 1. 🙂 Another appetizer in our Football Food spread. Nicely paired with Cucumbers au Sour Creme.
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This was part of our Football Food spread. It went very nicely with the Cheese Chili Corn Squares. Served it over lettuce for last night’s salad. Frugal!
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More from February 2019. Football food! Recipes coming along soon. Obviously, the best part of the game– and it wouldn’t have taken much– was the football food. It was fantastic! I especially liked the Rissole, but the wings were pretty damned good, too. It was nice of Mr. Big Food to spare me barbecued wings.
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Continuing along! If you don’t see the recipe, let me know. I’m getting an error message, and yet can see it in Preview. I want to make sure everyone gets this recipe. Originally published January 2019 This is the third beef stroganoff dish we’ve made in our quest to try each of the 50+ beef
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Wow. This looks good. Originally posted early 2019 as part of our cook our way through 50+ stroganoff recipes. Enjoy! Yesterday was Thursday Stroganoff Dinner! You may recall that upon coming to realize there are 50+ beef beef stroganoff recipes in The Big Food Manual and Survivalist Flourish Guide, Mr. Big Food suggested we begin
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I had forgotten all about this. I’ll have to look and see how far we made it until we tired of beef stroganoff. I’ll report back. Stay tuned. (Link to the recipe is at the end.) Originally published on January 10, 2019 The other day, Mr. Big Food announced that Beef Stroganoff was far & away
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Good time of year for soup, don’t you agree? Put a bunch of good things in the slow cooker in the morning. Turn it on low. Come back hours later. Add a biscuit or roll and you’ve got a good hearty supper. SAUSAGE GREENS SOUP Serves 6 1 egg, beaten2 Tbsp milk¼ C fine dry
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I am going to go way back in the archives this evening, and you are going to come away with some Fall & Winter Soup recipes. I’ll add some notes as we go along. The links to the recipes all seem to be working except for the Sausage Sauerkraut Soup which is here (with a
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The slaw itself was shredded cabbage, Vidalia onion, red pepper, and carrot. Photo comment. I like all of those staged food pictures everyone does. And I stage things, too. But sometimes I think it’s nice to see real life. Paper towel napkins and all. Served with Fried Sweet Potatoes, Spicy Deer Meat Burgers, and Lime
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I have posted this recipe before but since it’s in a post from the old blog, I thought I’d re-do. Mr. Big Food is the King of Burger Grilling– grinding the meat just minutes before it goes on the grill over charcoal and hardwood (see below). The venison was from the deer Chris got right
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The companion post to the Focaccia recipe. And when you get to Whole Foods (below) keep in mind this was originally posted in April 2016. I happened to be in The Palmer Home Thrift Store the other day and I spied a book I didn’t know existed– a crappy old cookbook titled The Frugal Gourmet
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This was originally published in April 2016. The crust for Rustic Pizza from The Frugal Gourmet Cooks Three Ancient Cuisines (1989). … an interesting bit of history. When chestnuts were near free, the locals in the Old World used them to make flour. The flour was not suitable for what we call bread but it
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We have so many great soup recipes it’s impossible to pick a favorite. But this one ranks up there in our top five. Mellowed leftover is even better, and it freezes well. This was one of three soups we did for a tailgate serving about 120 a few years ago, so it multiplies well, too.
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From January 2015. It’s a good one. And The Garlic Lovers’ Cookbook is a marvelous cookbook. We had appetizers for Sunday supper. Try it sometime! Cocktail Wieners and Variation Hi Hat Mushrooms in Wine Sauce and Vegan VariationHot Mexican Bean Dip (Veganized) “This excellent shrimp appetizer could be served as a main dish with either rice
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We went to The Asian Market the other day. (That’s it’s real name, by the way.) We love that place. It’s a restaurant, too. While we were wandering around, we spied rabbit in the freezer case. Only $4.99 per pound. We dithered. There’s a 5 or 6 pound rabbit in our freezer. We’ll be having
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Reposted from April 12, 2016. This white sauce is part of the filling for Rustic Pizza from The Frugal Gourmet Cooks Three Ancient Cuisines (1989). The Frug claims that Béchamel sauce is was being used in Greece 150 years before the French were using it. Basic White Sauce 2 cups milk3 Tbsp. peeled and chopped
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Simply wonderful breakfast. French toast made from homemade bacon and tomato bread, fresh squeezed grapefruit juice, and coffee. The bread is a savory loaf and one of the best I’ve made. Just a hint of maple syrup turns it into a rich sweet and savory. Juice adds perfect snap of tartness. Coffee. Plus! We can
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