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This was part of our Football Food spread. It went very nicely with the Cheese Chili Corn Squares. Served it over lettuce for last night’s salad. Frugal!
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More from February 2019. Football food! Recipes coming along soon. Obviously, the best part of the game– and it wouldn’t have taken much– was the football food. It was fantastic! I especially liked the Rissole, but the wings were pretty damned good, too. It was nice of Mr. Big Food to spare me barbecued wings.
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From January 2015. It’s a good one. And The Garlic Lovers’ Cookbook is a marvelous cookbook. We had appetizers for Sunday supper. Try it sometime! Cocktail Wieners and Variation Hi Hat Mushrooms in Wine Sauce and Vegan VariationHot Mexican Bean Dip (Veganized) “This excellent shrimp appetizer could be served as a main dish with either rice
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Last evening was football food, laid out on the breakfast table (all the better to see the TV). Left to right: All new recipes which I’ll post as I get to it. We thought the ravioli was the best, though it was all delicious. And we crossed off the chaffing dish from the list of
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Recipe: Zucchini Bake I Originally published on January 2, 2021 ZUCCHINI BAKE I 1 package crescent rolls3 medium zucchini, cleaned and diced1 C Monterey jack cheese, grated1 C walnuts or pecans, chopped4 eggs2 Tbsp butter2 tsp chives, chopped½ tsp salt1/8 tsp dill weed2 Tbsp parsley, chopped1/8 tsp pepper Preheat oven to 325˚. Melt butter and sauté
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(Again, could have used a nicer bowl.) Recipe: Pearl Onions with Barbecue Sauce Originally published on January 2, 2021 Mr. Big Food improvised this. We scored some fresh pearl onions at the store and prepped them according to package directions. Boil in water for 30-60 seconds. Move to cold water bath. Cut root end off and
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Mr. Big Food has informed me that we’ll be trying new recipes for tomorrow’s Football Food. So tomorrow will be new stuff, and today, some old. Fitting, don’t you think? (Should have put the dip in a nicer bowl.) Recipe: Tasty Black Eyed Pea Dip Originally published on January 2, 2021 We had a friend over
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Welcome new followers! As you may have guessed, we’re fans of college football. Though our interest waxes and wanes given the state of affairs, one thing that doesn’t change is our love of football food. Originally published pretty much every year since Big Food got started in 2013, with lots of additions and re-posts over
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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
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This was very good on a cracker with a slice of smoked salmon. “Really good with all raw vegetables.”—Home Cookin’: Golden Rule Chapter #69, Order of Eastern Star (1992) DILLY DIP 1 C mayonnaise 1 C sour cream1 Tbsp parsley, minced2 Tbsp dried onion flakes2 tsp dill weed1 tsp seasoned saltDash garlic powder Mix, let
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Another from yesterday’s Foodball Food Saturday. Photo of the whole spread at the link. “Reheat at 325˚ for 6 to 8 minutes if squares are at room temperature or 12 to 15 minutes if squares are frozen. Ideal recipe to make ahead of time and freeze. Freeze squares on a cookie sheet. When frozen, put
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STUFFED MUSHROOMS WITH CREAM CHEESE AND BACON 8 oz package cream cheese, softened1 package bacon, cooked crisp, crumbled1 package large fresh mushrooms, stemmed Combine cream cheese with crumbled bacon. Stuff mushroom caps with mixture. Football food! Very tasty.
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“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
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“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
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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
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Mr. Big Food found chicken wings on sale for $1 per pound! So he bought some. It is getting to be wings season afterall–football, casual holiday entertaining, more football. I posted three recipes, three more to come later in the afternoon. Enjoy! CHICKEN WINGS PACIFICA CAJUN CHICKEN WINGS II BUFFALO WINGS I
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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
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“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
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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
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