Originally published on January 29, 2019. Mr. Big Food tells me there are games coming up this weekend. Yippee. When is Jesus, I mean, Nick going to retire? 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
Originally published January 2019 Marica Cooks Monday! This was quite good. By necessity, I substituted sherry for the marsala. Beef Stew with Marsala Serves 8 or 9 Print Recipe INGREDIENTS 3 lbs lean stewing beef 2 tbsp olive oil 2 yellow onions, peeled & chopped 3 cloves garlic, chopped 1/2 cup dry white wine 1 cup Marsala wine 2 oz dried mushrooms, soaked in 1 1/2 cups warm water for
Originally posted January 2015 More from The Creative Cooking Course (as excerpted in Mr. Big Food’s “The Big Food Manual and Survivalist Flourishing Guide”)… . “Although this recipe comes from the Province of Touraine in France, it is highly popular in southern America among the Louisiana French. Sausage Lyonnaise, an excellent breakfast or supper dish, is made
More on the origin of the recipe and the occasion of its preparation on the Farm this February morning here. EXTRA-SPECIAL SCRAMBLED EGGS 6 eggs1/2 tsp salt1/4 tsp monosodium glutamateDash pepper1 tsp prepared mustard1/3 cup light cream2 Tbsp minced parsley2 Tbsp minced onion2 Tbsp fat Beat together eggs, seasonings, and mustard; stir in cream and parsley. Cook onion in fat
“This is one of the most delectable of all cheese concoctions, and not difficult to make. It needs only a green salad and hot rolls or hot garlic bread to make a meal.” —Lousene Rousseau Brunner, Casserole Magic (1953) QUICHE LORRAINE X Serves 6 Unbaked 10-inch pie shell 6 slices bacon, crisp-cooked, crumbled5 eggs, beaten
So Mr. Big Food has Sirius XM The Hallmark Channel Christmas music playing in the kitchen while he does come baking and cooking. Seriously festive. And the biscuits are fabulous. BLUEBERRY BUTTERMILK BISCUITS (About one dozen) 2 C flour½ C sugar1 Tbsp baking powder1 tsp salt¼ tsp baking soda1/3 C solid vegetable shortening¾ C buttermilk1
“A good dinner does not just happen but it is the result of careful planning,¹ intelligent marketing², good management,³ and high food standards.” I have done my best to recreate that sentence as it appears in this 1960 Home Economics text. The student underlined (in red!), and counted the three essential elements to a good
Baking bread this morning. This post and recipe were originally posted August, 2013. There are a ton of bread recipes floating around Big Food. Check out the ‘bread tag.’ This is a particularly good whole wheat bread. Sorry about the formatting. Left over from blogger dot com. Stay well & enjoy! ♩♪♫♬ Served with Lentil
Reposted from May 2014 with updated introduction. I have not complained about the weather recently, but it is stinking hot. HI of over 100 again yesterday. Currently– at 8:40– 78. Filling up one of the dogs’ water bowls and happened to stick my finger in. The cold water coming out of the tub’s spigot (which
Faithful commenter ‘suek’ has shared her mom’s fruitcake recipe. From the comment thread, we also learn that Sue’s Ma always said, ” ‘No pineapple!’ … because the pineapple (and the immediate surrounding cake) would mold, even if faithfully “watered” with Bourbon. ” But JudyDee’s is fine! Sue’s Ma’s Fruitcake1# butter1# sugar1 dozen eggs4 oz liquor1# flour (3
Cherry Dumplings topped with cinnamon sugar Before we go to the recipe, I’d like to say a word or two about ‘Dumpling Culture‘. Dumpling Culture refers to the crappy old times in which folks ate a lot of dumplings– usually with sauce or gravy. I will not say that those were simpler times because making dumplings
Fancy Night Supper! Cut the recipe in half if you don’t need to serve 12 people. CREATIVE COOKING CHICKEN SAUTERNE Makes about 12 servings 2 3 ½-lb frying chickens, disjointed, simmered in salted water to cover for 1 hour or until chickens are tender, removed from broth and drained until cool, skin and bones removed
Mr. Big Food cut this recipe in half, and cooked the rice in carrot stock for added goodness. “This dish may be prepared and frozen. Bring to room temperature before baking.”—The Creative Cooking Course (1982) CREATIVE COOKING GREEN RICE Makes about 12 servings 10 oz broccoli, cooked, drained, chopped 2 C milk 1 stick butter
Here on the Farm we like to mix things up when we have the opportunity. Last evening was Fancy Night Dinner— sautéed zucchini, Creative Cooking risotto, and Frano-Syrian chicken. For dinner this lovely evening we had something more… how shall I say?… countrified. Yes. Those frankfurters are arranged on top of a wonderful pile of
This is a delightful chicken dish, especially for a Fancy Night Dinner in the Summer. “As the name implies, this chicken recipe is a combination of French and Syrian cookery. If you prefer, the pine nuts can be ground and used to thicken the gravy. “Serve with French bread and cherry tomatoes” is the recommendation
“For Risotto (re-SOT-to), instead of transferring the rice to a casserole, place it in a large iron skillet. Add 1 cup stock. When this has been completely absorbed, add more stock in ½ cup intervals until the last addition has been absorbed and rice is tender.”—The Creative Cooking Course (1982) CREATIVE COOKING RISOTTO 4 Tbsp
“Do not overcook! Serve as hot as possible.”—Tom P. Miller, Drew, Mississippi SAUTEED ZUCCHINI Zucchini, “very young and tender,” sliced into rounds just before cooking 3 Tbsp olive oil 6 cloves garlic, peeled Put olive oil in skillet and press garlic cloves directly into skillet. Heat until bubbly. Add zucchini rounds and sauté “until hot
Served with Salad Nicoise DILLY CASSEROLE BREAD2 1/2 – 3 C flour2 T sugar2-3 t minced onion2 t dill seed1 1/4 t salt1/4 t soda1 pkg active dry yeast1 C (8 oz.) cottage cheese1/4 C water1 T butter1 eggbutter, softenedcourse salt, if desiredIn large bowl combine 1 C flour, sugar, onion, dill seed, salt, soda,
Just another home grown salad with homemade dressing! CREAMY FRENCH DRESSINGMakes 1 2/3 C1 Tbsp paprika2 tsp sugar1 tsp saltDash cayenne pepper1/3 C vinegar1 egg1 C salad oilCombine paprika, sugar, salt, and cayenne pepper. Add vinegar and egg, and beat well. Add oil in a slow stream, beating constantly with electric mixer until thick.
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