Seriously good. Mr. Big Food made about half of the recipe. TEXAS CHICKEN WINGS Makes about 32 appetizers ½ C flour 1 envelope (1/3 C) taco seasoning mix 3 lbs chicken wings, wing tips removed, remainder cut at joint (about 32 pieces) 6 Tbsp butter 1 C tortilla chips, crushed fine Preheat oven to 350o.
It’s a longish recipe, but absolutely worth the the effort of making everything from scratch. Full recipes for chicken, sauce, and crust here. First posted on Pi Day, 2015.
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
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!
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
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
‘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
“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
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
It is Fancy Tuesday. To my mind, it would be inconceivable to print a Southern cookbook without a recipe for chicken à la king. When I was a child, it was standard party fare, and in my earliest youth, conceivably the most delectable of all main courses. It was served in my home for special
Another ‘Marica Cooks Monday’ success story! This is one of those recipes that I enjoy working on throughout a rainy day. I did not use the crepe recipe as given. Rather, I used my standard crepe recipe which is approximately this: Figure two crepes per medium egg. 1 Tbsp. flour per egg. Enough milk to
Mr. Big Food has no idea where he got this recipe. He thinks it’s one he’s had since the beginning of time. In any case, when he put it in the Big Food Manual and Survivalist Flourishing Guide, he added the remarks, “Said to have been a favorite of Thomas Jefferson . . .” So
Served with Green Chili Cheese Bake MEXICAN POLLO CON COCO From Cocina Tìpica Latinoamericana (Traditional Latin-American Cooking) as gotten by Mr. Big Food at the Festival Hispano Cincinnati in 2001 Serves 6 1 chicken, cut into pieces, rinsed, dried 14 oz bag shredded coconut 1 ½ C milk ½ tsp ground black pepper Salt 6
Mr. Big Food substituted tater tots for potato wedges. Turned out good! “Southern” because it’s cooked to death, until the chicken falls off the bone SOUTHERN CHICKEN CASSEROLE Serves 4 generously 2 ½ – 3 lbs chicken, whole cut up or parts ½ lb bacon 4 medium potatoes, pared and quartered lengthwise 2 C veggies
“Serve with dumplings.” CHICKEN WITH PAPRIKA 1 large chicken, cleaned, cut into quarters, salted to taste 1 large onion, chopped fine 2 oz (4 Tbsp) butter ½ tsp paprika (or more, to taste) Soup stock (preferably homemade—see recipes in Basics section) ½ C sour cream mixed with 1 Tbsp flour A little tomato juice, optional
You have to dig in to see what’s so good about this chicken pie. “Sweet potato crust has a distinct southern accent.”—The Encyclopedia of Cooking Complete in 24 Volumes, Volume 4: 250 Ways to Prepare Poultry and Game Birds (1953) CHICKEN PIE WITH SWEET POTATO CRUST Serves 6 to 8 1 C diced cooked chicken
This parenthetical cracked me up: “(stock can be used in another dish or frozen)”. We still have carrot top stock from last year in the deep freezer. Not to mention a bit of chicken stock. And if I recall, some goose stock from the Christmas goose, too. You can never have too much stock. CHICKEN