Good grief. This has been sitting in my drafts folder for six months. Sorry about that! Still in Connecticut, Clementine is now in Simsbury. It’s pink! She tells a wonderful tale about this dinner party. Don’t miss it! And when the dish was ready—the rich brown of the baked chickens contrasting so pleasantly with the
More Hungarian food prompted by the passage in Budapest. I love Hungarian food! HUNGARIAN CHICKEN PAPRIKASH AND DUMPLINGS Serves 8 CHICKEN 3 Tbsp shortening or butter 1 C onion, diced 3 lb chicken, cut up, or 3 lb chicken thighs 2 tsp paprika 2 Hungarian peppers, chopped OR ½ bell pepper, chopped 1 Tbsp salt
Sunday was an ugly day. Dreary, cold, windy, grey. Sunday Supper was fantastic! “The Head Chef of Gourmet Alley, who is a garlic grower himself, has his own version of Forty-Clove Chicken which all who have tasted say is fantastic. Don’t be timid. To enjoy this dish fully, pull out a hot, juicy garlic clove,
This sound pretty danged good. Nice salad and a roll… CHICKEN VELVET SOUP I Serves 4 6 Tbsp butter1/3 C flour½ C milk½ C light cream or half and half3 C chicken stock 1 C cooked chicken, chopped fineDash pepperSnipped parsley, chopped pimento (drained if canned), for garnish Melt butter in saucepan, blend in flour
We went to The Asian Market the other day. (That’s it’s real name, by the way.) We love that place. It’s a restaurant, too. While we were wandering around, we spied rabbit in the freezer case. Only $4.99 per pound. We dithered. There’s a 5 or 6 pound rabbit in our freezer. We’ll be having
This is good! A Big Food Favorite. We had a beef stew in the clay pot last evening. If you don’t have a clay pot, and you like to cook, you’re missing out. The crossing off continues! Recipe: Randy’s Clay Pot Roasted Chicken with Leeks and Apples Originally published on March 1, 2015 Served with Coconut Broiled
Somewhere around here I have a post about Mom’s Skinny Pancakes written and almost ready to send to Bernadette and her New Classic Recipe site. Jump on over there. Good food and good stories! Recipe: Crepes Filled with Chicken and Corn Published on February 23, 2016 by Marica Another ‘Marica Cooks Monday’ success story! This is one of
Mr. Big Food changed up the recipe a bit and did them in a small slow cooker for a couple of hours. Delicious! Basic Fennel Dressing recipe below. “This dish is so simple it is absurd! Everyone will think you are a genius.”—The Frugal Gourmet by Jeff Smith (1984) “These make a great appetizer, a
This is the last of the Clementine Paddleford recipes drafts. Looks like I’ve posted about 20 recipes from How America Eats. You can find them all here. Pittsburgh once was a steamboat town, and at least part of its fame rests upon Steamboat Pudding. Helen Ruch, a Pittsburgh advertising writer, likes to recall vacation trips
More random recipes being viewed. It’s just amazing. Thanks! Recipe: Virginia Chicken Pudding (known here on the Farm as TJ’s Chicken) Originally published on February 15, 2016, and viewed by someone today, November 30, 2022 Mr. Big Food has no idea where he got this recipe. He thinks it’s one he’s had since the beginning of
“These juicy wings have always been my star appetizer. Coated in a rich sweet-and-sour sauce, they’re also delicious served over rice as a main dish.”—Julie Eberhardt, Marysville, CA, Taste of Home Special Editions, Ultimate Slow Cooker Cookbook (2012) “Editor’s Note: Uncooked chicken wing sections (wingettes) may be substituted for whole chicken wings.” SWEET-AND-SOUR CHICKEN WINGS
“For our version of this Nashville classic … chicken is tenderized in spiced buttermilk, twice-fried, and then slathered in a fiery paste. Adjust the heat by adding as much—or as little—cayenne as you like.”—Saveur 166 (June/July, 2014) NASHVILLE HOT CHICKEN WINGS 3 C buttermilk¾ C cayenne9 Tbsp granulated garlic9 Tbsp paprika6 Tbsp onion powder3 Tbsp
From “Meats,” Cooking with Czech Recipes Cookbook, Texas Czech Genealogical Society (2021) “Submitted by: JoAnn Krametbauer Pospisil**” MOLASSES-GLAZED CHICKEN WINGS Yield: 20 wings 20 chicken wings, 2 to 3 lb.¼ C vegetable oil1 C Molasses Rub Preheat oven to 375˚. In a large bowl toss together wings and oil until wings are completely coated, add
CHICKEN WINGS PACIFICA Makes 24-30 wing sections 12-15 chicken wings, tips removed and separated into sections1 C soy sauce1 C brown sugar, packed1 stick butter1 tsp dry mustard¾ C water Arrange wing sections in a shallow baking pan. Combine remaining ingredients in a saucepan, and heat until sugar and butter dissolve. Cool mixture and pour
“An Oregon Muse family favorite for 25 years. We really don’t know where this came from, maybe the newspaper cooking section, back around 1992 or so. But I notice there’s a nearly identical recipe on food.com for “awesome cajun chicken wings.” But I swear our recipe did not come from there.”—Posted by: Oregon Muse, The
BUFFALO WINGS I Makes about 32 wing sections 3 lbs chicken wings (about), disjointed into sections, wing tips discarded12 oz (1 ½ C) chili sauce 3-4 Tbsp Tabasco (or to taste)Blue Cheese Dip ) Preheat broiler. Place wing portions on unheated rack of a broiler pan, and broil 4-5 inches from heat source for about
I have posted this before from time to time. Here it is again! 260 pieces of chicken! Published on September 23, 2011 by Marica | Edit This is big BIG food! Let me walk you through the photo. The guy in the white shirt is Mr. Big Food, and the very proud owner of all three grills. Two of the
Recipe: Curried Chicken and Grape Salad Published on August 31, 2016 by Marica | Edit A HUGE hit! Served with Tomato sambal and toasted pita. CURRIED CHICKEN AND GRAPE SALADserves 6 3 cups diced cooked chicken1 1/2 cup thinly sliced celery1 cup green grapes2 Tbsp. lemon juice1 1/4 tsp. salt1/4 tsp. black pepper1 1/2 tsp. curry powder (use the best sweet curry
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