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
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.
“Joseph Gubser’s father began growing garlic in Gilroy in the 1920s and to put it in Joe’s words, “I grew up with the industry.” This grocer/shipper and his wife, Doris, have contributed this unusual and tasty treatment for beans. It can be served as a cold vegetable dish or as an hors d’oeuvre. (Courtesy of
SueK’s comment on the 50+ stroganoff recipes post? CHICKEN STROGANOFF????_SHRIMP_ STROGANOFF?????____SPAGHETTI______ STROGANOFF?????Beyond recognition!!!!!!!!!!!!! Named after 19th-century Russian diplomat Count Paul Stroganoff, this dish consists of thin slices of tender beef (usually tenderloin or top loin), onions and mushrooms all sautéed in butter and combined with a sour-cream sauce. Stroganoff is usually accompanied by rice pilaf.
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.
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