Welcome to the best part of my life. I will share here my passion for family, food and feeding them, it is truly feeding a crowd!
Running this ad-free, pop-up-free kitchen comes with costs, but sharing my passion for food and recipes with you is always worth it. If my creations have ever rescued your dinner party, wowed your in-laws, or filled your home with the comforting aroma of freshly baked bread, meals, and treats, consider tossing a little dough my way. Every contribution helps keep "Feeding a Crowd" alive, thriving, and delicious!
Enjoy!
How to deseed your pomegranate.
Fruit Fly Trap in 40 Seconds.
“Life is short, laugh more, worry less. R.F.”
All in Comfort Food
If you're looking for a brownie that's indulgent yet wholesome, this spelt flour brownie recipe will become your new favorite. Spelt, an ancient grain known for its rich, nutty flavor and nutritional benefits, takes these brownies to the next level—dense, moist, and deeply chocolatey. The combination of silky ganache and fresh summer strawberries adds a burst of sweetness that perfectly complements the earthy tones of the spelt.
A rich and hearty clam chowder packed with tender clams, creamy potatoes, and the perfect blend of savory seasonings. This dish is comfort food at its best—ideal for cozy fall and winter days.
I like having this mix because it saves me so much time. I use it on fried eggs, hamburger patties, all my meats and when I sauté vegetables. I also love using it when I make breakfast potatoes, or even Greek style potatoes.
Pumpkin pie is a classic seasonal treat, this recipe is coming out just before Thanksgiving but why limit it to just the fall and winter months? With homemade pumpkin purée that’s easy to make and freezes beautifully, you can enjoy the cozy flavors of pumpkin pie all year long—no canned pumpkin needed!
Herb Bread, bread is the essence of life and always has been, whole grain, ancient grain, gluten free or chock full of gluten, sour bread, potato bread, quick breads, starter breads and the wondrous French bread, all are fun to make and even more fun to eat! Here is a bread I make using my fresh herbs or dried, both work equally, take my word for it.
Summer is lasting this year, my garden is happy with plenty of zucchinis, peppers of all kinds, eggplants and strawberries! on't know about this second harvest of strawberries, but I am taking full advantage of it.
1 crate cherry tomatoes of different varieties (About 16 cups)
½ c. olive oil
2 – 3 branches basil (1/2 c. roughly chopped)
¼ c. FaC’s Seasoning or (1 tbsp. salt, 1 tsp. black pepper, 1 tsp. onion salt. 1 tsp. garlic powder, 1 tbsp. dried oregano, 1 tsp. smoked paprika, 1 tsp, paprika all mixed together)
1 c. diced onion
1 ½ c. garlic scapes (more on garlic scapes here)
½ c. crisp white wine or Vermouth
2 500-grams pasta of your choice, I used Favuzzi
1 c. Feta, sliced
INGREDIENTS:
½ c. butter
6 ounces bittersweet chocolate, preferably 70 percent cacao, chopped (about 1 1/4 cups)
3/4 cup granulated sugar
3/4 cup packed light-brown sugar
3 large eggs, room temperature
1 tsp. vanilla
Topping
2 c. sliced strawberries
1 ¼ c. chocolate chips
½ c. cream
½ tsp. vanilla
INGREDIENTS:
¼ c. butter
2/3 c. packed brown sugar
1 can (398 ml) sliced pineapple rings in its juice
Maraschino cherries (optional)
1 1/3 c. all-purpose flour
1 c. sugar
1/3 c. butter
¼ c. milk (more or less)
1 ½ tsp. baking powder
½ tsp. salt
1 egg
Ever so often I go for something different, in this case the Philly Steak Pizza, The sauce is a common garlic white cheese sauce, sounds complicated, but it isn't, it is basic recipe you would use to make Mac n' cheese, so don't let that deter you.
INGREDIENTS:
2 c. plain Greek yogurt, sour cream or a mix of both
1 c. cucumber, finely diced, salted and drained (see below)
Juice of half a lemon (about 2 tbsp.)
4 large cloves garlic, minced
3 green onions, chopped finely
½ tsp. dried dill or 1 tsp. fresh dill
1 tsp. coarse sea salt
½ tsp. black pepper
I like having this mix because it saves me so much time. I use it on fried eggs, hamburger patties, all my meats and when I sauté vegetables. I also love using it when I make breakfast potatoes, or even Greek style potatoes.
