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
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
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
The photos I emailed from my phone to my computer last evening showed up this morning. The internet isn’t what it used to be– nor are electronic devices. Used to be I could just bluetooth a batch of photos from my phone to my laptop. That was back in the crappy olden days. New phones,
Notice how I managed in one swoop to obliterate both agreement and tense. These are some leaks. These are the leaks in cream sauce topped with a breadcrumb-butter mixture about to go in the oven. There was some discussion about how many breadcrumbs this dish needed. I lost. It happens. This is Poulet Marengo. Mr.
this is a pot roast in the making– among just the few of us. We can make it on our own, just the few of us… . 🙂
We walked to the Machane Yehuda Market our last day in Jerusalem. Assorted dried fruits Fruits and nuts Soft cheeses Beans and peas. Yes. Those are blackeyed peas! Spices Fish
Me: Fillet of Sea Brim, and rice with black lentils Mr. Big Food: St. Peter fish from The Sea of Galilee.
Mr. Big Food and I shared one “entree” (appetizer) and one “main”, [note comma placement & discuss]. We returned to our room with assorted breads, hummus, and wine. We both liked how the hummus was presented. A “yolk” of hummus in the center surrounded by the “white” of olive oil. Note to self– remember this!
From that infallible source: An Israeli breakfast is a distinctive style of breakfast that originated on the Israeli collective farm called a kibbutz, and is now served at most hotels in Israel and many restaurants. It has been called “the Jewish state’s contribution to world cuisine”.[1] During the early days of the state of Israel,
It’s been like this for over a week– maybe two. Pictured above are Creative Cooking Orange Rice (thanks for the new rice cooker Daughter C & The J-Man), Red Cabbage and Chestnut Casserole (thanks for the chestnuts, Amazon), and Oven Fried Fish I (thanks for catching the red fish Mr. Big Food’s Uncle). It was
Read the story of this most delicious soup here. And enjoy the “blurb” to this recipe from Saveur magazine: As a nation, we didn’t know we loved tomato soup until someone condensed it and put it in a can. That’s when it became a steady presence on our tables, a fixture in our pantries and
My apologies for not making clear that this is not a photograph of Campbell’s Cream of Tomato Soup. (There was a college football game on last night folks. I cannot be two places at one time any more than you can be!) Here’s the rest of the story. As you know, Kat is visiting the
A HUGE hit! Served with Tomato sambal and toasted pita. CURRIED CHICKEN AND GRAPE SALAD serves 6 3 cups diced cooked chicken 1 1/2 cup thinly sliced celery 1 cup green grapes 2 Tbsp. lemon juice 1 1/4 tsp. salt 1/4 tsp. black pepper 1 1/2 tsp. curry powder (use the best sweet curry you can