While recovering from a food coma, and watching the NFD (National Freaking Disgrace) that is the NFL. Tonight’s sky is clear, though there’s a lot of moisture in the air, so moon photos will have halos. Which isn’t a bad thing. Update. 8:20. NFD. Roughing poor Tommy. BS. And no. He did not catch that
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 be begin with the first stroganoff recipe he entered into Big Food and make our way through as many as we are
It’s Recipe Tuesday! Mr. Ed’s Boiled Dinner is quite possibly the easiest dish to make this side of a microwave pot pie (not that there’s anything wrong with a microwave pot pie). Inexpensive, too! It’s also a recipe that you can vary wildly depending on what’s in your herb garden or spice cupboard. Yesterday– Marica
Originally published January 24, 2016. Daughter C asked for some slow cooker recipes. Here are a few links to recipes here on the blog. Unless otherwise noted, all have photos. Note that many of the recipes are migrants from the old blogger host and so look a bit weird (but it’s the recipes that matter).
Mr. Big Food used chocolate covered macadamia nuts rather than Hershey bars. Perfect little snack on a cold winter’s day.
For commentary on this– the first of many– beef stroganoff recipes, go here.
The other day, Mr. Big Food announced that Beef Stroganoff was far & away the dish for which he had the most recipes. Over 50. As you will recall, Mr. Big Food has been culling recipes from spiral bound recipe books, and some classic American cookbooks, for more than 15 years. (FYI– Craig Claibourne, food
Some adjustments– since we served this with Pepper Chicken we omitted the pork, and we used lo mien noodles.
Okay– SueK, what do you think? This recipe was created using a plug-in, rather than me just copying & pasting from a Word doc. It’s stupid that the instructions have a number but I can’t figure out how to get rid of it. What do you think of the look of it, though? I await
Had this soup been in a Soup Contest, it would have been a contender. It is terrific! Creamy without being too stiff, rich but still wanting a bit so you can keep sipping, perfectly flavored. Delicious! I made several substitutions. We are out of homegrown frozen zucchini but have an abundance of yellow squash. I
“Toni Tennille (Captain and Tennille)” —Keyes Gateway Present Culinary Classics TONI’S RICE CREOLE DISH Serves 6 2 onions, chopped Olive oil 1 bell pepper, chopped 3 to 4 stalks celery, chopped 3 C red ripe tomatoes, chopped 1 C brown rice, washed Juice of ½ lemon 2 Tbsp sweet basil Cayenne pepper, seasoned salt, to
“Creamed onions are a most appetizing dish and almost as traditional as turkey on many Thanksgiving tables. An interesting variation includes a sprinkling of thyme as noted below.”—The New York Times Cook Book by Craig Claiborne (1961) CREAMED ONIONS AND VARIATIONS 6 servings 18 small white onions, cooked in their skins until tender “to prevent
CHICKEN IN FOIL Small frying chicken, about 1 ½ lbs, cut in half lengthwise Creole seasoning 1 Tbsp butter, softened Preheat oven to 450o. Rub chicken halves inside and out with butter and season. Wrap each half in foil. Place on a rack (skin-side up) in oven and bake 1 hour. Foil can be opened
This vegetable frittata is excellent served as an evening main course or for a brunch. It could be topped with a white sauce and garnished with sliced ripe olives or served on bread as a sandwich filling. Recipe contest entry: Fanny Cimoli, San Jose, CA—The Garlic Lovers’ Cookbook (1980) ARTICHOKE AND CARROT FRITTATA 2 C
This eggnog is not nearly as sickeningly sweet (“the more the better” or not) as what you would get at the store– making it ever so much better! CAFÉ EGGNOG SOUTHERN MANNER Serves 2 (perfect for us) 2 eggs, separated, yolks, beaten well, whites beaten stiff 2 Tbsp powdered sugar, “the more the better” Brandy
‘Tis the season for Oven Meals– whole meals baked together in the oven freeing the cook and his able bodied assistant to clean the kitchen, watch television, or just sit and chat. Me. Big Food made 1/3 of the recipe, and made the tomato dish as a casserole rather than in cups. And he did
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 posted the recipe for Mr. Big Food’s vanočka before but it’s worth repeating. This year he substituted chopped dried apricots for the chopped nuts, and added
This is a nice review: This book is so much more than a compilation of Christmas recipes, frugal or otherwise. It is a fascinating history of Christmas food traditions, and an examination of the meaning of memory as it applies to family and tradition. “A true feast has nothing to do with what you eat…but
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.