Broiled fish fillet with piri piri sauce
Recipe of the Week
Broiled fish fillet with piri piri sauce
Courtesy of
Richard Blunt
You'll find this recipe and over 400 more in Backwoods Home Cooking.Click Here
Ingredients
1 lb. fish fillets
1 1/2 cups white wine
1/3 cup fresh...
Old-fashioned meat pie casserole
Recipe of the Week
Old-fashioned meat pie casserole
Courtesy of
Richard Blunt
You'll find this recipe and over 400 more in Backwoods Home Cooking.Click Here
Ingredients
1 4-5 lb. roasting chicken or stewing hen
2 cups low fat, low salt canned chicken...
Italian Christmas bread
Recipe of the Week
Italian Christmas bread
Courtesy of
Richard Blunt
You'll find this recipe and over 400 more in Backwoods Home Cooking.Click Here
Ingredients
1/4 cup warm milk (110 to 115°)
1 pkg. active dry yeast
1/2 tsp. brown sugar
1/4 cup...
Basic biscotti cookie
Recipe of the Week
Basic biscotti cookie
Courtesy of
Richard Blunt
You'll find this recipe and over 400 more in Backwoods Home Cooking.Click Here
Ingredients for egg wash:
1 egg
2 Tbsp. milk
Ingredients for cookies:
1/4 cup unsalted butter
1/2 cup sugar-divided
1 tsp....
Fried Foods
By Richard Blunt
Issue #126 • November/December, 2010
Over the past 30 years I've devoted many hours to researching, developing, and testing recipes that provide my family and me with healthy and good tasting meals. My...
Nanny B’s benne bake
Recipe of the Week
Nanny B’s benne bake
Courtesy of
Richard Blunt
You'll find this recipe and over 400 more in Backwoods Home Cooking.Click Here
Ingredients
1 two lb. frying chicken — cut into 8 pieces
Undercoating:
1 cup all purpose flour
1/2...
Hamentaschen
Recipe of the Week
Hamentaschen
Courtesy of
Richard Blunt
You'll find this recipe and over 400 more in Backwoods Home Cooking.Click Here
Ingredients
Cookie dough:
2 cups all purpose flour
2 tsp. baking powder
1/3 cup sugar
1/2 lb. margarine
2 Tbsp. honey
2 eggs
grated...
Deconstructing a bowl of red
By Richard Blunt
Issue #138 • November/December, 2012
When we eat, we incorporate all of our senses (sight, touch, hearing, taste, and smell) to help us make a general determination about the food in front of...
Glazed spiced mocha brownies
Recipe of the Week
Glazed spiced mocha brownies
Courtesy of
Richard Blunt
You'll find this recipe and over 400 more in Backwoods Home Cooking.Click Here
Ingredients
soft shortening
5 oz. bittersweet chocolate
6-1/2 oz. unsalted butter
1/8 tsp. kosher salt
1/2 tsp. powdered, instant...
CHILI MANIA — This all-American food came out of Texas to conquer the whole...
By Richard Blunt
Issue #64 • July/August, 2000
Whenever you discuss peppery issues like religion or politics your emotions and blood pressure are at risk of running high. This is because the conversation is likely doomed...
If you can boil water you can make a good stew
By Richard Blunt
Issue #44 • March/April, 1997
Since childhood, homemade soups and stews have been high on my list of favorite foods. The aroma of a savory soup or stew slowly simmering on the stove...
Pickled chili peppers
Recipe of the Week
Pickled chili peppers
Courtesy of
Richard Blunt
You'll find this recipe and over 400 more in Backwoods Home Cooking.Click Here
Ingredients
Brine:
2 lbs. (1 gallon) fresh, ripe, chili peppers
1 gallon water
2 cups of sea or...
More tips and tricks for the kitchen
By Richard Blunt
Issue #62 • March/April, 2000
(This is a follow-up to Richard Blunt's article, Tips and tricks for the kitchen, Issue #60, Nov/Dec. 1999.)
After years of watching my mother prepare thousands of wonderful foods...
Jerusalem artichokes with brown rice
Recipe of the Week
Jerusalem artichokes with brown rice
Courtesy of
Richard Blunt
You'll find this recipe and over 400 more in Backwoods Home Cooking.Click Here
Ingredients
4 Tbsp. extra virgin olive oil
1 medium carrot, peeled and diced small
1 small...
Basic chicken broth
Richard Blunt
Ingredients
1 5-6 lb. stewing hen or roasting chicken
6 qts. cold water
2 medium onions, peeled and cut into quarters
1 celery rib with leaves attached
1 whole carrot
2 bay leaves
8 whole black peppercorns
3 whole cloves
1 piece...
A healthy heart starts in the kitchen
By Richard Blunt
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Issue #100 • July/August, 2006
The Surgeon General of the United States recently referred to obesity as "the terror within." But who is the enemy? When we finally started paying attention to what...
