Side dish to Diner Old Fashioned Meatloaf. As with the meatloaf, I only made one half the recipe, thus only one layer. Delicious! “The dark, orange-fleshed variety of sweet potato commonly known as the yam has been a southern staple since colonial times, and candied yams have enjoyed wide popularity since the late 19th century—especially
Yesterday was Marica Cooks Monday. We had Diner Old Fashioned Meat Loaf with Diner Candied Yams. An excellent and hearty meal. This is one of our favorite meat loaf recipes. For just the two of us, I made half the recipe. “For the most tender, moist meat loaf, use meat with 20 percent fat. A
Originally published on January 29, 2019. Mr. Big Food tells me there are games coming up this weekend. Yippee. When is Jesus, I mean, Nick going to retire? As has been our habit for many years, we eat Football Food on BIG GAME days. And as The New England Invitational is this coming up Sunday, we will be
The recipe itself is more of a side dish than a meal so I jazzed it up a bit. Lightly fried four links of kielbasa before adding the garlic. We have a pasta pot that also has a steamer basket, so while cooking the pasta, I steamed about 8oz. of mixed veggies, then added it
Originally published January 2019 Marica Cooks Monday! This was quite good. By necessity, I substituted sherry for the marsala. Beef Stew with Marsala Serves 8 or 9 Print Recipe INGREDIENTS 3 lbs lean stewing beef 2 tbsp olive oil 2 yellow onions, peeled & chopped 3 cloves garlic, chopped 1/2 cup dry white wine 1 cup Marsala wine 2 oz dried mushrooms, soaked in 1 1/2 cups warm water for
Originally posted January 2015 More from The Creative Cooking Course (as excerpted in Mr. Big Food’s “The Big Food Manual and Survivalist Flourishing Guide”)… . “Although this recipe comes from the Province of Touraine in France, it is highly popular in southern America among the Louisiana French. Sausage Lyonnaise, an excellent breakfast or supper dish, is made
More on the origin of the recipe and the occasion of its preparation on the Farm this February morning here. EXTRA-SPECIAL SCRAMBLED EGGS 6 eggs1/2 tsp salt1/4 tsp monosodium glutamateDash pepper1 tsp prepared mustard1/3 cup light cream2 Tbsp minced parsley2 Tbsp minced onion2 Tbsp fat Beat together eggs, seasonings, and mustard; stir in cream and parsley. Cook onion in fat
ZUCCHINI BAKE I 1 package crescent rolls3 medium zucchini, cleaned and diced1 C Monterey jack cheese, grated1 C walnuts or pecans, chopped4 eggs2 Tbsp butter2 tsp chives, chopped½ tsp salt1/8 tsp dill weed2 Tbsp parsley, chopped1/8 tsp pepper Preheat oven to 325o. Melt butter and sauté zucchini, chives, salt, pepper, and dill until zucchini is
Mr. Big Food improvised this. We scored some fresh pearl onions at the store and prepped them according to package directions. Boil in water for 30-60 seconds. Move to cold water bath. Cut root end off and pinch onion from skins. Could also use thawed frozen onions. Pour BBQ sauce over and serve. BARBECUE SAUCE
We had a friend over yesterday. Mr. Big Food made a few apps for us to enjoy while watching college football. Everything was delicious. TASTY BLACK EYED PEA DIP Serves 10-12 as an appetizer dip ½ lb dried black eyed peasWater for soaking peas, plus 1 C1 C dry white wine1 ¼ tsp salt1/3 C
“This is one of the most delectable of all cheese concoctions, and not difficult to make. It needs only a green salad and hot rolls or hot garlic bread to make a meal.” —Lousene Rousseau Brunner, Casserole Magic (1953) QUICHE LORRAINE X Serves 6 Unbaked 10-inch pie shell 6 slices bacon, crisp-cooked, crumbled5 eggs, beaten
Cooked to perfection in a bag with many things including three cups of white wine, onion, and garlic. The roaster of fat and drippings is the star of the show today. It sat overnight in the fridge in the garage. This morning we skimmed the fat off into a bowl, making certain no gelled drippings
Reposted from December 19, 2018– it’s that good. It’s rising now. Just cherries as we couldn’t find anything else. And sliced almonds worked into the dough. Reposted from December 20, 2015. This year Mr. Big Food added cherries. Delicious. Also delicious lightly toasted and complimented by a scrambled egg and coffee. I am certain I’ve
Originally published on January 2, 2016 and well worth a rerun! From West, Texas MRS. NEMECEK’S KOLACHES AND FILLINGSMakes about 3 ½ dozen DOUGH 2 envelopes active dry yeast ¼ C lukewarm water1 Tbsp sugar, plus ½ C2 C milk1 stick butter plus 1 Tbsp, plus more, melted, for brushing kolache2 tsp salt2 egg yolks, beaten
So Mr. Big Food has Sirius XM The Hallmark Channel Christmas music playing in the kitchen while he does come baking and cooking. Seriously festive. And the biscuits are fabulous. BLUEBERRY BUTTERMILK BISCUITS (About one dozen) 2 C flour½ C sugar1 Tbsp baking powder1 tsp salt¼ tsp baking soda1/3 C solid vegetable shortening¾ C buttermilk1
If you like old fashioned peasant food, you will love this. As delicious as it was the first go-’round, it’s even better warmed up in a skillet for breakfast. The recipe comes from a little paperback cookbook, Czech Cookery (printed in Prague), that Mr. Big Food’s Mom sent him. Bottom line– it’s mashed potatoes with
Except for cooking the sweet potatoes and baking the pie shell– which fell terribly– it takes about 90 seconds to put together. Mr. Big Food is quite enthusiastic about that 40 pound box of sweet potatoes!
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