Mr. Big Food is done grading final exams! Yay! We celebrated by taking a walk down to the lake and doing some fishing. I caught a little brim, and had a large mouth on all the way to the bank before he slipped off. Mr. Big Food started grading mid-day Wednesday. Every single student finished
I mentioned yesterday that almost all of the Top Ten posts here at Big Food etc. are recipe posts. Better Homes & Gardens Dill Pickles comes in at #9, and as I doubt too many folks have an overabundance of cucumbers right now, we’ll pass on that. This French Onion Soup is ridiculously easy to
There are ~60 Jiffy Soup recipes made with combinations of different soups, or basic canned soup jazzed up a bit collected and indexed here.
By my count, the Jiffy Soup Recipes page (link in the header, too) now has 63 recipes plus 16 simple combinations, with more coming! We’ve been having a jiffy soup at least three times a month for more than a year. They are good. These recipes use one or more cans of soup, to which
There’s a new page up in the top menu. [Points up] It’s not finished– more recipes to add, and some html navigation stuff to put in. [Figured it out!] But if you’re wondering what you’re going to feed all of those hungry mouths next week– these soup recipes may help. Most of the recipes up
Putting together a whole pile of recipes for Jiffy Soups. Here’s the Introduction to the new page and the TOC: Jiffy Soup Recipes | Umm-mm Good! Mr. Big Food’s Big Food Manual and Survivalist Flourishing Guide has a folder labeled “Jiffy Soups.” Lots of recipes for simple combinations of two canned soups, or condensed soups
Originally posted February 29, 2016 Added 3/17/20: Tuesday’s are supposed to be Recipe Tuesdays. So here you go! Please note that you do not have to go to town to get your veggies or crackers. Provided you have a chicken or some parts of a chicken laying around, all you need to do is look
We had lunch at a very pleasant soup & sandwich shop in downtown Pittsburgh the other day. Italian wedding soup was on the menu, and it was delicious. Filling. Just the right meld of late winter and hope for spring (it’s the spinach). So– with some substitutions b/c I did not have orzo (but I
Originally posted late June, 2016. This time I’ll use frozen stewed tomatoes and puree them in the blender. Created as a dodge for New York’s Sunday morning liquor laws, this zesty, pick-me-upper has become very popular on the brunch menu at the Rainbow Room. This recipe is from Serve It Cold! A Cookbook of
Originally posted January 31, 2012, here with minor edits. Some background is in order. Follow the link below about the Soup Contest. Also know that we’d gotten Missy only a few months before and she was a horrible puppy. Rocky tried so hard to teach her but she just wouldn’t learn! Here is the recipe
This is a reformatted repost from January 2012. For more discussion of this soup– the WINNER in our 2012 Fall & Winter Soup Contest– see here. [Update. Link doesn’t exist b/c I’ve scheduled it to repost tomorrow. So come back tomorrow for a full description of this soup– a winner!]
Had this soup been in a Soup Contest, it would have been a contender. It is terrific! Creamy without being too stiff, rich but still wanting a bit so you can keep sipping, perfectly flavored. Delicious! I made several substitutions. We are out of homegrown frozen zucchini but have an abundance of yellow squash. I
Read the story of this most delicious soup here. And enjoy the “blurb” to this recipe from Saveur magazine: As a nation, we didn’t know we loved tomato soup until someone condensed it and put it in a can. That’s when it became a steady presence on our tables, a fixture in our pantries and
My apologies for not making clear that this is not a photograph of Campbell’s Cream of Tomato Soup. (There was a college football game on last night folks. I cannot be two places at one time any more than you can be!) Here’s the rest of the story. As you know, Kat is visiting the
Mr. Big Food had a radical– and brilliant!– idea to beat the heat the other week: Cook up a big ol’ pot of soup outside on the turkey fryer. As you know, here on Farther Along Farm we love soup. Brilliant! That is Lentil Soup Barracho just getting started at about 5:45. This is a
Take a good look at that photo. Note that neither the noodles nor the crackers are homemade– though one can make homemade noodles and crackers. Somewhere here on the blog is Miss M’s recipe for homemade water crackers, and I’m pretty sure there are photos of making homemade noodles. That’s not the point. The point
[Individual photos here.] This soup, made with a proper beef stock, will not have that salty flavor you find in restaurant soups. Why? Because the restaurant usually use instant stock. For shame! — Jeff Smith, The Frugal Gourmet This soup is very easy to make– and so is the beef stock if you can find
Here’s the story. As you know the NCAA National Football Championship Game was last evening. Kickoff 7:30 central. My timing on Marica Cooks Monday had to be impeccable. Here is Missy hanging out at 6:32pm by which time I had reviewed the recipe many many times. It’s very easy but I didn’t want any unnecessary
A few preliminaries. We have made Saturday “slow cooker” day– started back in the Summer when it made great sense. It was nice to come inside to a nearly finished meal after toiling under the hot sun all day. And we’ve carried it over into the Fall. I especially like it because we can get
This is an excellent summer soup. (We do like our soup here on the Farm.) The recipe fed five for Saturday Supper and two for lunch Sunday. Three cups are frozen away. Mr. Big Food comments, “the homegrown celery really made the bean soup.” Indeed! “May be prepared ahead of time. Freezes well.” —Celia Marks