“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
You will appreciate this dish more often than at Christmas. You don’t have to watch these very carefully and they keep well in the warming oven. As I said about Baked Onions, I’ve made this dish. I just didn’t take any pictures. As I recall, they actually look as they do in this photograph. Yummy,
If you have never cooked such a dish for your family, get ready for a surprise. They are going to love it! Jeff Smith, The Frugal Gourmet Celebrates Christmas p211 I have cooked such a dish! In fact, I’ve cooked this dish. I just didn’t take any pictures. But as I recall, The Frug’s Baked Onions
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. In the previous post, John’s Pork Tamales there were several mentions of “making tamales suggestions” in Mr. Big Food’s Big Food Manual and Survivalist Flourishing Guide. These are the suggestions to which they refer, all from Master Chef, Louis P. De Gouy. TAMALES AND TAMALES CARIBBEAN STYLE VARIATION From Master
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
Following up from yesterday… . Each of those logs weighs one pound. Each is wrapped in Saran Wrap with three logs per freezer bag. They are curing in the Bunkhouse fridge and this evening we’ll put them in the deep freeze. All told we made 22 pounds of four varieties– more of the A-S-F than
Alabama beat Georgia.
This morning, over coffee, Mr. Big Food and I planned our day. Dogs– all of them– behind the range for their run. “Would you make French toast?” Mr. Big asked. Delighted. Dash of nutmeg and it was delicious. SEC Nation and ESPN are both in Atlanta today so tele-vision on in the kitchen as we
In honor of our honored guest, The Frenchman, and to celebrate the end of 12 weeks of travels, tailgates, Farm guests, travels, tailgates…, we had a nice little brunch yesterday. I did not have time to print a menu but if I’d had, this is what it might have looked like Please do note the
A sheet of menu cards I’d like to draw your attention to a few things. First, appreciate how accommodating Mr. Big Food is with respect to menu planning. Something for everyone. ABCVegVGF. We had to make a separate stop in our Tuesday is tailgate shopping day to get GF bread. [No sides are listed b/c
When we got back to the Farm late this afternoon, we found a sign on the Kitchen Table proclaiming that supper was baked potato bar. OMG. After supper of Baked Potato Bar we watched the First Episode of Season Three The Good Place. We are Family. REPEAT. We are Family.