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
VEGGIE PIZZA 1 package ranch dressing mix (like Hidden Valley Ranch), “use ½ pack or more” 8 oz cream cheese 1/3 C mayonnaise, “you may have to add more” 8-count package dinner crescent rolls Cheese, grated or sliced Preheat oven to 350o. Cover bottom of a baking dish with undetached crescent roll crust and bake
Faithful commenter SueK and I are having a conversation about refrigerators, including the relative merits of top vs. bottom freezers. Her reply to my comment that one drawer of our bottom freezer contains almost nothing but stale bread and bread crumbs, was this recipe about which she says, “Not a company dish…just not all that
Apologies for the poor quality photo. It’s four years old and hasn’t aged well. Our Labor Day involved cutting a lot of grass and being stampeded by the sheep. Nothing too noteworthy, except… supper. Creative Cooking Grilled Hamburgers Deluxe are a Big Food Favorite– something we have at least once a year or so. This
BROCCOLI CASSEROLE WITH BLUE CHEESE Serves 8-10 2 Tbsp butter 2 Tbsp flour 3 oz package cream cheese, softened ¼ C crumbled blue cheese 1 C milk 20 oz broccoli, cooked, drained, and chopped (can use frozen) 1/3 C round butter crackers, crushed (about 10 Ritz-sized crackers) Preheat oven to 350o. Melt butter in a
“The cream will be reduced to a rich clotted sauce, needing no further thickening. Serve with rice mixed with peas.” —The New York Times Cook Book by Craig Claiborne (1961) CHICKEN BAKED IN CREAM 6 servings 6 Tbsp butter or bacon fat 2 2½-lb frying chickens, cut into serving pieces 3 C light cream 2/3
Kat requested stuffed cabbage rolls. Which led to Mr. Big Food’s de-glutenization of the tomato soup. … STUFFED CABBAGE ROLLS I Big head of cabbage, tough outer leaves removed 1 lb bulk pork sausage, any variety (maple makes a really interesting taste) 1 C cooked rice ¼ C white onion, chopped fine 1 egg 1 tsp
Read the story of this most delicious soup here. And enjoy the “blurb” to this recipe from Saveur magazine: As a nation, we didn’t know we loved tomato soup until someone condensed it and put it in a can. That’s when it became a steady presence on our tables, a fixture in our pantries and
A HUGE hit! Served with Tomato sambal and toasted pita. CURRIED CHICKEN AND GRAPE SALAD serves 6 3 cups diced cooked chicken 1 1/2 cup thinly sliced celery 1 cup green grapes 2 Tbsp. lemon juice 1 1/4 tsp. salt 1/4 tsp. black pepper 1 1/2 tsp. curry powder (use the best sweet curry you can
As you’ll see, I changed the recipe just a bit. We still have a lot of cherry tomatoes so I halved those, and added some cucumber. And I adjusted the quantities. It is absolutely delicious. The recipe says, “This goes great with curried dishes.” And indeed it does! TOMATO SAMBAL serves 12 6 ripe tomatoes,
We are quite sure that when the Romans invaded Greece they had their eating habits changed drastically. The Greeks were better bakers, for one thing, and the Greek slaves who were taken back to Rome taught the Romans to use several different flours in a single loaf instead of the one common flour that was
As I mentioned earlier, I cobbled together this recipe from several sources, though the basis is from the little cookbook that accompanied our countertop electric ice cream maker. WATERMELON SORBET 3/4 C water 3/4 C sugar 3+ sprigs of fresh mint 1 Tbsp grenadine 2 1/2 lbs cubed watermelon 1 Tbsp lemon juice mint or
If your goal, as mine, is to keep the kitchen from heating up too much, this is another of those recipes that can be made in stages throughout the day. Just save making the dressing of vinegar and sugar until the very last minute. Served with beer brats and watermelon sorbet. HEISSER KARTOFFEL SALAT Serves
Today is set to be another August day in Mississippi. Therefore, we will be having something easy, breezy and on the cool side for supper tonight. More on this coming. Let’s start with the watermelon sorbet. What with the niece’s wedding and Miss M’s Baby Bunny and whatnot I did not plant watermelon this year.
From last night. A Big Food Favorite! ‘Borracho’ means ‘drunk’ in Mexican. LENTIL SOUP BORRACHO Serves 10-12 1 lb lentils, rinsed 4 C beer 3 C chicken stock (preferably homemade—see recipes in Basics section) 1 lb lean ground beef 1 C cooked ham pieces 1 lb smoked sausage or kielbasa, sliced thin (preferably homemade—see recipes
This was spectacular! I changed up the recipe– from Serve it Cold! A Cookbook of Delicious Cold Dishes (1968)– a bit and I’ll make note. The recipe makes extensive reference to fat– trimming it, skimming it. We just bought a half fully cooked smoked ham, like a Jeno turkey ham but real ham. It had