You are here: Home / beef Let me emphasize a comment below. Hungarian sweet paprika is not the same as what you get in the store (unless your store carries Hungarian paprika). This concludes our little foray into Hungarian food prompted by the passage in Budapest. This is great for Marica Cooks Wednesday. Fits my schedule perfectly. Plus, I love Hungarian
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From September 2021–more Hungarian food inspired by the passage in Budapest. Just for fun, Mr. Big Food put together this week’s menu entirely with recipes named after someone. Credit where credit’s due! I posted the backstory of the cookbook, and its author, for yesterday’s recipes. Spoiler– both were from women who lived in Florida trailer
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Not too many years ago the H.J. Heinz Company, famous Pennsylvania food processors, entertained 140 newspaper food editors who were holding their annual conference at the Waldorf-Astoria in New York City. The dinner given was Pennsylvania-Dutch, a sampling of what a housewife of the old school might do when company came. Here’s the menu for
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Clementine Paddleford travels now to Connecticut collecting recipes and stories for her cookbook, How America Eats (1960). It was my good fortune to spend a day in Medford at “Saltacres,” the home of the late Rosetta Clarkson, known then as the state’s outstanding herbalist. How America Eats, p. 45 Read the little story about the
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This is great for Marica Cooks Wednesday. Fits my schedule perfectly. Plus, I love Hungarian food, even this which doesn’t sound particularly Hungarian except for the paprika. I doubled the garlic. That’s Hungarian. Speaking of Hungarian. I’m passively listening to Finnish talk radio. I can sort of hear the similarity, especially in the inflection. But
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If you’re wondering what to do with that antelope you’ve got sitting in your freezer! How to make real corned venison, antelope, moose, bear, and beef Published on March 10, 2019 This won’t be ready for St. Patrick’s Day but might be a fun Spring project for the ambitious! Found in Mr. Big Food’s Big Food Manual
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Continuing our all-time top 10 countdown with a classic. Again, as with photos for some recipes, formatting from the old blogspot site is often messed up. Sorry. Recipe: Little Joe’s Meatballs and Spaghetti Sauce Published on September 12, 2013 by Marica | Edit Absolutely delicious! Mr. Big Food ground a chuck roast for the meatballs. Nothin’ like it. Photos of
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Just for fun, Mr. Big Food put together this week’s menu entirely with recipes named after someone. Credit where credit’s due! I posted the backstory of the cookbook, and its author, for yesterday’s recipes. Spoiler– both were from women who lived in Florida trailer parks back in the ’50s! Fun stuff. Note– Rather than meatballs,
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We are talking seriously good here. TENDERLOIN FILETS CENTRAL MEXICO STYLE Serves 4 2 cloves garlic, minced½ C parsley, chopped fine4 Tbsp Worcestershire sauce1 tsp freshly ground black pepper¼ C olive oil4 8 oz beef tenderloin filetsSalt to tasteYour favorite salsa Warm flour tortillas Combine garlic, parsley, Worcestershire sauce, and black pepper in a small
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Yesterday was Mr. Big Food’s Birthday! (Daughter C’s, too!!) This was beyond good. Served with a nice salad, Shrimp Scampi III, and homemade garlic cheese bread. BEEF TENDERLOIN A LA NANCY 1 onion, chopped1 clove garlic, minced1 stick butter1½ C fresh mushrooms, chopped6 oz seasoned croutons (preferably homemade—see recipes in Basics and Baked Goods sections),
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See the smoker smoking here. Mr. Big Food smoked it for about 4 1/2 hours. Then brought it in to cool. Then I sliced it as thin as I could get it with the electric slicer.
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Marica Cooks Monday! This was quite good. By necessity, I substituted sherry for the marsala.
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BEEF STEAK PIE 1 lb chuck or round steak, cut into bite-sized chunks 1 ½ tsp Creole seasoning 2 Tbsp lard (or shortening, if you’re a wimp) 1 Tbsp flour (or more, to thicken gravy), mixed with an equal amount of cold water 1 Tbsp onion, chopped fine ½ C spicy vegetable juice (like V-8)
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Photograph by Kat Landreth at nerdyliving.com. I knew I had thought about gnocchi some time back but I just couldn’t remember the context. Here it is. Kat had a post a bit ago about some gluten-free gnocchi she’d found at her local HEB. Here is Kat’s recipe for Gluten Free Pressure Cooker Pot Roast with
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