Another appetizer in our Football Food spread. Nicely paired with Cucumbers au Sour Creme.
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!
A classic! Recipe for Mocha Frosting here.
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. These, with a crunchy bread crumb and herb topping were
Originally posted January 31, 2012, here with minor edits. Some background is in order. Follow the link below about the Soup Contest. Also know that we’d gotten Missy only a few months before and she was a horrible puppy. Rocky tried so hard to teach her but she just wouldn’t learn! Here is the recipe
I made the whole recipe. Fried up a couple of slices for breakfast with a spinach omelet. I imagine the leftovers will freeze well.
Marica Cooks Monday! This was quite good. By necessity, I substituted sherry for the marsala.
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 eating Football Food– appetizers and such eaten before, during, and after the BIG GAME. Here are some links to great Football Food recipes: Recipe: Veggie
Pear Custard Pie is a modification of the recipe below. Substitute one 15.5 oz can pear halves + one 7 oz can fruit cocktail (drained) for apples Slice pear halves into quarters I had to bake this 20 minutes longer, and at 335, for the custard to set. So keep an eye on it!
This is a reformatted repost from January 2012. For more discussion of this soup– the WINNER in our 2012 Fall & Winter Soup Contest– see here. [Update. Link doesn’t exist b/c I’ve scheduled it to repost tomorrow. So come back tomorrow for a full description of this soup– a winner!]
This recipe was first posted January 6, 2015. I’ve made it several times since, it’s that good! This bread is delicious! HONEY WHEAT BREAD Makes 2 loaves 1 package active dry yeast 1 C warm water ¼ C honey 1 Tbsp salt 2 Tbsp shortening 1 C scalded milk 3 C whole wheat flour 2-3
Let’s face it: I can extol the glories of homemade chicken and vegetable broths until Hades freezes over. In reality, the only people making their own broth are me and an eighty-year old women in Siberia. from The Splendid Table’s How to Eat Supper— a cookbook with great recipes! Here’s where we left off in
The idea behind an oven meal is that every dish of the meal, including dessert, cooks or bakes at the same temperature, and for the same length of time. Most of the oven meals are relatively simple– no fancy dishes. So while there is prep time to get everything ready, it’s not too bad. Oven
I don’t know what the weather’s like where you are, but it’s danged cold here– 42º but feels like 37º. Nothing warms one up on a frigid day such as this quite like a nice hot cup of tea. What follows are a handful of tea recipes collected from Mr. Big Food’s Big Food Manual.
Mr. Big Food winged it– this was the oven fried, I think he drizzled melted butter over it before putting in the oven. Good stuff!
We made half recipe, i.e., only one layer, so only one tube of flaky biscuits.
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