“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 from smoked sausages called andouille (pronounced “ahn-dou-i”), a well-known variety in Louisiana and various other southern locations. This highly seasoned smoked sausage is often added
I mentioned yesterday that almost all of the Top Ten posts here at Big Food etc. are recipe posts. Better Homes & Gardens Dill Pickles comes in at #9, and as I doubt too many folks have an overabundance of cucumbers right now, we’ll pass on that. This French Onion Soup is ridiculously easy to
Eight of the top 10 posts here at Big Food, Big Garden, Big Life dot com are Recipes! Last year, Taco Peppers in Electric Skillet was #10. It’s a perennial favorite. Combine chili, ½ C cheese, catsup or chili sauce, and onion, fold mixture into tamale pieces, and stuff pepper halves evenly with chili mixture.
Baking bread this morning. This post and recipe were originally posted August, 2013. There are a ton of bread recipes floating around Big Food. Check out the ‘bread tag.’ This is a particularly good whole wheat bread. Sorry about the formatting. Left over from blogger dot com. Stay well & enjoy! ♩♪♫♬ Served with Lentil
Let’s just say you have a pot roast in the freezer, and you are conscientious of the fact that you need to stretch your food– and food dollar, as they used to say back in the crappy olden days. (See, for example, Meta Given’s The Food Shopper’s Creed (1958).) Let’s also stipulate that you have
Originally posted February 29, 2016 Added 3/17/20: Tuesday’s are supposed to be Recipe Tuesdays. So here you go! Please note that you do not have to go to town to get your veggies or crackers. Provided you have a chicken or some parts of a chicken laying around, all you need to do is look
We had lunch at a very pleasant soup & sandwich shop in downtown Pittsburgh the other day. Italian wedding soup was on the menu, and it was delicious. Filling. Just the right meld of late winter and hope for spring (it’s the spinach). So– with some substitutions b/c I did not have orzo (but I
Mr. Big Food was in substitution legal mode for our Football Food menu! We had had a roast a few days back. And no one sells those little party rye breads in town so we used crackers. And he just warmed the meat up in a saucepan. Good nevertheless. HOT STEAK CANAPES Beef strip sirloin
Seriously good. Mr. Big Food made about half of the recipe. TEXAS CHICKEN WINGS Makes about 32 appetizers ½ C flour 1 envelope (1/3 C) taco seasoning mix 3 lbs chicken wings, wing tips removed, remainder cut at joint (about 32 pieces) 6 Tbsp butter 1 C tortilla chips, crushed fine Preheat oven to 350o.
A Big Food Favorite. Mr. Big Food substituted cut up sausage for the franks. “Bite-size pieces of frankfurters, coated in a tomato soup mixture of peppery seasonings go well with cold fruit punch.”—The Creative Cook (1978) APPETIZER PARTY FRANKS Makes about 4 cups ½ C onion, chopped fine 1/3 C bell pepper, chopped fine 2
football food remains! It was tremendous. Nothing fancy but very tasty. Perfect for game watching– provided you have a good supply of napkins. Recipes coming up.
Had this been a soup in one of our Fall & Winter Soup Contests, it would have won hands down. It’s hardy without being overloaded with carbs. The side of rice allows one to adjust one’s own carb intake. The raisins and coconut add a nice touch of quick sweetness without overwhelming. And the apples…
Photographs from two weeks ago. I’ll be posting more from the trip for the next several weeks as I work to reclaim the house. 28 days, 11 hours, and 45 minutes’ worth of dust is really something to see! The apartment’s kitchenette was pretty well equipped. There was no potato masher, though, so I had
Just watchin’ football on a Saturday afternoon. While the beef stew was simmering.
It was delicious. Here’s the recipe along with some narrative from The Master Chef.
This particular reposted recipe was posted August 4, 2015. Once, and sometimes twice a year Mr. Big Food and I set aside everything else to make a few batches of Spicy Frozen Cucumbers. This year, I think we still had some in February or March. Also made a batch of pickled jalapeños. Spicy Frozen Cucumbers
We begin with too much zucchini of Mr. Big Food’s least favorite variety. We then consult The Big Food Manual and Survivalist Flourishing Guide for Zucchini bread recipes. After some calculation, Mr. Big Food thinks we’ll have enough zucchini for four recipes, each doubled– so somewhere on the order of 16 loaves. Not shown, a
This is such an over the top guy thing it cannot wait until Recipe Tuesday to be shared with the world. Here’s how it’s supposed to be done: Looks like Mr. Big Food omitted the Spanish Sauce, which is basically seasoned tomato sauce. I was not surprised to see that I already had a tag,