The Girls and I have a running text thread filled with pics and videos of ‘Phen, his new kitten, tie dye and other artistic creations, lunch plates, complaints, comments on daily life, the occasional long winded rant (those are fun coming from three people who have a larger than normal vocabulary and a superb command
“Note TIP on day ahead preparation to give you more free time the morning of your luncheon.” —Pillsbury’s Food for Friends (1978) “TIP: May be prepared, covered and refrigerated 1 day ahead. Bake, uncovered, 40 minutes.”
Introduction to the recipe: “Turn your leftover turkey into a Hot Brown. Thanksgiving is now over and hopefully you can sit back and relax with a full heart and great memories shared with family and friends. But if you’re left with a little more than you bargained for in terms of turkey (because we all
Yesterday I was seriously involved with drudge work homemaking. At about 3pm I was in the kitchen and wondered what we were having for supper so I looked at the menu. OOPS! It’s Marica Cooks Monday! I had planned a cold salad supper so no big deal. Mr. Big Food made the dressing when he
Our Independence Day Celebrations concluded with these magnificent burgers on the flat top. The rarity? This is the second time this year Mr. Big Food has made these! With 39,000+ recipes in The Big Food Manual and Survivalist Flourishing Guide, it doesn’t happen often. Here’s the recipe, though he did make a couple of substitutions.
I will decipher. Friday Beef Cheese Steak Sammies & Air Fried Onion Rings Saturday Breakfast: Blueberry Pancakes & SausageSupper: Grilled Creole Kabobs & Air Fried Potato Skins Sunday(not shown but known) Papa’s Favorite Burgers & Air Fried Garlic fries Not that I’m wishing my life away, but looking forward to the pancakes. For those who
Originally posted September, 2012. This is I think my #1 post on Pinterest– which I haven’t done in maybe five years. Hardly a day goes by that I don’t see it’s been looked at at least a couple of times. A close contender as Fall approaches will be Jesse Jackson’s Sweet Potato Pie. These are
Originally posted June 2019 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: One slice bread topped with small fried or broiled steak covered with thick rounds of fried eggplant garnished with mashed potatoes Here’s how
These were remarkably good! I have fresh dill out in the garden and it makes a difference. This is, of course, the appetizer version. “Cook’s Notes: “Ingredient Substitution: One-half teaspoon of dried dill weed can be used in place of the fresh dill. “Recipe Variation: These open-face sandwiches make great appetizers. Prepare Dilly Smoked Salmon
Originally posted July 2015 HOT DILL PICKLES Cucumbers, medium sized, washed and wipedFresh dillGarlic cloves, peeledHot peppers13 C water3 C vinegar1 C pickling salt Pack cucumbers into 10 quart jars, with 2 small bunches dill, 3 cloves garlic, and 3 hot peppers in each jar. Combine water, vinegar, and salt, cover, and bring to boiling.
Originally posted July 2015. You can never have too many pickle recipes. PRIZE WINNING BREAD AND BUTTER PICKLES Makes 5 1½ pint jars 16-20 medium cucumbers, sliced ¼ inch thick10 small onions, sliced1/3 C canning saltIce cubes3 C vinegar2 C sugar2 Tbsp mustard seeds2 tsp turmeric2 tsp celery seeds1 tsp ground ginger1 tsp peppercorns Combine
Originally posted July 2015. I believe I might have told you not to plant the whole packet of cucumber seeds. “When cucumbers are plentiful, put up a batch or two of crunchy dill pickles. They’re great for sandwiches and to garnish potato, tuna and other salads.”—The Garlic Lovers’ Cookbook (1980) GARLIC DILL PICKLES I Makes
I’ll be posting a few pickle recipes over the next few weeks. ‘Tis cucumber season, after all. This one was originally posted July 2020. It’s a good one! BH AND G DILL PICKLES AND KOSHER VARIATION FOR EACH QUART ½ lb 4 inch cucumbers (5-6)3-4 heads fresh dill1 tsp mustard seed1 C water½ C cider
As I said, it was wonderful! Served with homemade tartar sauce and Baked Southern Grits. Pompano fresh from The Gulf via The Asian Market in Starkvegas.
This is sort of a re-post from a few years ago. Here’s what I said at the time: It was delicious. It’s from Healthy Home Cooking: Fresh Ways with Poultry, The Editors of Time-Life Books (1986). Look how involved the instructions are. If I’m remembering correctly, in 1986 we women were wearing suit jackets with
It’s quote-unquote kabobs because clearly, it is not kabobs. And Mr. Big Food modified the recipe to include some sort of marinade that the ingredients marinated in all afternoon. Then as he was tossing the stuff around, the marinade substituted for butter. The reasoning was that the temperature on the surface of the flat-top– I
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