|Mouth Wide Open: A Cook and His Appetite|
|by Matt Lewis Thorne|
Ever since his first book, Simple Cooking, and its acclaimed successors, Outlaw Cook, Serious Pig, and Pot on the Fire, John Thorne has been haile...
Results 1 - 10 of 51 for big cooks
Result Page: 1
In large mixing bowl, mix together flour, cornmeal, baking powder, sugar and salt; set aside. In small bowl, beat 3 eggs. Add to dry mixture. Add ...
Soak onion in milk 5 minutes; mix in ground beef, egg, rolled oats, salt and pepper. Mound in 10-inch skillet. With wooden spoon handle, score in 5 ...
Preheat oven to 400 degrees. Place beef in large bowl. Measure remaining ingredients in blender. Pour blender contents over beef and mix well using ...
Slice bread horizontally into 6 equal layers. Spread horseradish on first layer, top with roast beef and second bread layer. Spread second layer with ...
Cook desired meat in big pot until done ... cooked rice. Can leave out file' powder during simmering process, and add in serving bowls to individual tastes.
Mix together shrimp and celery; set aside. In separate bowl mix the rest of the ingredients to make dressing. Pour dressing over shrimp and toss ...
Soak onions in milk for 5 minutes; mix in ground beef, egg, rolled oats, salt, and pepper. Mound in 10 inch skillet. With wooden spoon handle, score ...
Cook meat, onions, celery ... to boiling. Add noodles and pour into a greased baking dish. Top with grated cheese. Bake at 350 degrees for about 1 hour.
Combine soup, salad dressing, milk and cheese; mix well. Add remaining ingredients; mix lightly. Pour into 1 1/2 quart casserole. Cover; bake in ...
Arrange noodles in ... pepper to taste. Cook meat, celery, pepper ... 30 minutes at 350 degrees. Use Worcestershire sauce instead of soy sauce if desired.
Result Page: 1
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