Search results
Funeral Food Recipes - Yahoo Recipe Search
The Pioneer WomanWhether you call it funeral potatoes, hash brown casserole, or just cheesy potatoes, this side dish recipe is down home comfort food. Make it for the holidays!Food.comI have yet to find a recipe for cheesy potatoes to beat my mother's! Definitely the best comfort food and awesome with a side of ham. This recipe has canned green chilies in it which gives it that extra something to top the usual funeral potatoes!Food.comMake and share this Easy Cheesy Funeral Potluck Party Potatoes With Optional Add-Ins recipe from Food.com.Food.comMake and share this Fried Mormon Funeral Potatoes recipe from Food.com.Food.comAre you ready for the BEST CHILI you've ever had? Only made this because I am a HUGE fan of Wendy Richard (MBE) who played "Miss Brahms" on "Are You Being Served" and she also played Pauline Fowler on "EastEnders". She recently passed away and printed her famous chili recipe on the back of her funeral program. (You can see a photo of that in here! Check out the photos for this recipe) I've had chili all over Texas and the South - I even made both recipes from "Throwdown with Bobby Flay" (both were VERY good) but I will tell you - hands down - THIS WOMAN'S RECIPE IS THE BEST CHILI I HAVE EVER HAD IN MY WHOLE LIFE! And when I say "THE BEST" I mean: "I am SO STUFFED I might explode - but I can't STOP eating this chili because it tastes so AMAZING". Ok? I tried to put it in the freezer - and ended up taking it out 10 minutes later and eating it again. Today I had it for breakfast on eggs, and lunch and dinner! Can't wait to have more tomorrow! I'm NOT sharing this batch with ANYONE! But I will share the recipe! VERY URGENT/IMPORTANT: THE WHOLE SECRET OF THE RECIPE IS IN THE SCHWARTZ BRAND CHILI MIX!!!!!!!!!!!!!!! Use any other brand and it will only be a 2-3 star recipe! If you are in the USA the "Schwartz" brand chili mix in this recipe can be ordered online from www.Distantbrits.co.uk or any other British food sites. PLEASE ONLY use "Schwartz" brand if you want this to come out a 5 STAR recipe- if you use any other brand, like "El Paso", "Chichi's" "Ortega" or "McCormicks" it will be disappointing because those 4 brands I just named are nothing but salt and chemicals with very little spices. I HAVE MADE THIS RECIPE WITH THOSE 4 OTHER BRANDS, JUST TO COMPARE -WHICH IS HOW I KNOW, IF YOU USE ANYTHING BUT SCHWARTZ - IT'S GOING TO BE A DISAPPOINTMENT. PLEASE TRUST ME - IT'S SOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOO WORTH IT TO SEND AWAY FOR THE SCHWARTZ BRAND, YOU CAN GET THE SCHWARTZ CHILI MIX IN 2 DIFFERENT HEATS: MEDIUM/MILD AND HOT. I PROMISE YOU - IF YOU ORDER THE SCHWARTZ AND DON'T THINK THIS WAS A 5 STAR CHILI - SEND ME AN EMAIL AND I'LL PAY YOU BACK FOR THE COST OF BUYING THE SCHWARTZ. OK? If you can't find the British "Schwartz" brand, send the lady at distantbrits.co.uk an email requesting it. Tell her which kind of heat you want., "McCormicks" brand in the USA is very disappointing - even the "hot", it's not spicy and the taste really is missing something important. I even tried adding more cumin, and fresh Jalepeno's but McCormicks - it's just NOT AS GOOD as Schwartz, so - if using McCormick's- please know - you've been forwarned: it's not going to be a 5 star chili. If you're in the UK - you should have no problem finding this product. ALSO - careful when ordered because the recipe calls for 4 Schwartz chili. That means chili MIX - NOT 4 bottles of chili powder!!!! (I say be careful because Schwartz also makes chili powder, and you don't need 4 bottles of chili POWDER for this LOL!) I used the HOT Chili Mix, but Wendy specifed "Mild". Get whatever heat you are comfortable with. Be FOREWARNED: If ordering the "Hot" - just because it's from England doesn't mean it's not as hot as you think. While it is the most delish chili mix, It is 5 ALARM Texas hot!!!!! And this is coming from a gal who drinks "Franks Red Hot" straight out of the bottle whenever I have a craving! The mild is "mild" and also extremely delish. Menier's Chocolate is VERY hard to find if you live in the USA. I could only find 1 place online that sells it (Distantbrits.co.uk) Otherwise, use a VERY DARK (Swiss is preffered). When you open the Menier - the actual chocolate says "Nestle", so I guess you could get bittersweet or semi-sweet Nestle. Just don't use Hershey (ugh!) When it smells ready - eat it. You don't HAVE to simmer for 3 hours, as directed by Wendy. (Personally, I couldn't wait that long, it smelled too good) It even tastes amazing room temp hours later! I promise you - if you make this recipe EXACTLY as is - with NO SUBSTITUTIONS ON THE CHILI MIX (you CAN make substitutions on the chocolate)- Your tastebuds will think you've died and gone to heaven. I can see why Wendy would leave such a fantastic Chili recipe on the back of her funeral program - people were probably begging her for years for this recipe. When I make this for the next Texas chili cook-off - this WILL win 1st place - and I will give Wendy Richard all the credit since it is her recipe. Huh! Who'd have thunk the best recipe for Chili would come from ENGLAND!?????!!!!!! R.I.P. Wendy - and I thank YOU for all the years you've made me laugh and cry and for the gift of this AMAZING Chili recipe! I will be entering it into contests in your memory! I also hope all the people here will make this and enjoy it and it becomes a family favorite!Food52Around this time of year, kitchens and bakeries alike are getting ready to prepare symbolic biscotti and other sweets for Ognissanti, All Saints Day, on November 1 and Tutti i Morti, also known as All Souls Day or the Day of the Dead, on November 2. It's a time for honoring relatives and ancestors that have passed away. It's said that the night between these two days, the dead come back to frequent the places they did when they were alive–and practically every region in Italy has their own way of celebrating this. In Campania, a bucket of water is left out for the thirsty souls, while in Sardegna, the table isn’t cleared after dinner to give the spirits a place to eat during their big night out on the town. Biscotti and other dolci dei morti (sweets of the dead) play a role as offerings to the dead after their long and weary travel back to the world of the living. Each region has their favorites, but the most well-known gives a nod to a tradition that dates back to Ancient Rome, where beans were symbolically offered to the dead or even served at funerals. Fave dei morti, beans of the dead, have nothing to do with beans anymore; they are macaroon-like cookies made in various regions around Italy. There are as many variations as cooks and depending on the region you'll find a difference in the spices, the proportions and the shape, for starters. It can be made without the wheat flour (easily becoming gluten-free by replacing the weight of the flour with almond meal), with the addition of ground pine nuts, with unpeeled almonds (you'll get that speckled-brown look), with just the egg whites (or indeed just a yolk), beaten until fluffy, instead of a whole egg, or with lemon zest or orange blossom water instead of spices. In the north, Trieste's fave are famous and always recognisable by their pastel hues–the mixture is divided into three, with one part left plain white, one part made mocha-coloured with cocoa, one part rosy-pink with Alkermes (more traditionally) or red food coloring. In some parts of the Marche aniseed is popular, or a local, usually homemade aniseed-flavoured liqueur called Mistrà. Pellegrino Artusi himself published three variations of Fave dei Morti (which he calls “Roman beans”) recipes in his 1891 cookbook. This recipe below is based on his second recipe as well as the typical Fave dei Morti found in the area around Ancona in the Marche, where they like a shot of rum in their biscotti. The mixture should be smooth and compact and easy to roll. Marchegiani make their fave into round balls, squashed with a thumb or other utensil, rather than oval shaped. These are meant to be crunchy (read–good for dipping into some vermouth or dessert wine) but you can find a variety of fave dei morti that are soft–the all-almond versions and the Trieste fave are usually soft.
