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    You are in: Home / Cookbooks / Famous Chefs - Jeff Smith, the Frugal Gourmet, recipes
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    Famous Chefs - Jeff Smith, the Frugal Gourmet, recipes

    A collection of recipes by Jeff Smith, the Frugal Gourmet. Well known and beloved PBS chef who could often be seen in Seattle. "Hot wok, cold oil, food won't stick!" The Frugal Gourmet, hosted by the white-bearded Methodist chaplain in a striped apron, aired on PBS from 1983 to 1997, making Smith a top chef on the network after Julia Child had established cooking as a staple for public TV. He died in July of 2004. Please let me know you if you find any recipes which should be added to this cookbook, thanks!
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    This from The Frugal Gourmet Cooks Three Ancient Cuisines by Jeff Smith. Very rich sauce, great with pasta and be sure to have the ever handy crusty bread available. If it is too rich for you try adding a can of chopped tomatoes to thin it out. We have always used oxtails in stews, etc and find this recipe to be right up our alley.

    Recipe #52470

    1 Reviews |  By CindiJ

    Here's another great recipe from Jeff Smith, The Frugal Gourmet that says "This is an oldie and goodie. The biscuit topping puffs up and provides you with a whole meal in a wonderful form. If you don't want to make your own biscuit dough, you can use good old Bisquick." I've added a few things to make it my own. My entire family loves this recipe - even those that say they don't like pot pies. This is great dish to prepare and share with friends or family that is need of some good old comfort food.

    Recipe #109116

    This is a neat recipe I obtained from The Frugal Gourmet Jeff Smith's TV show. It makes a lot but then it keeps for 6 wks in the frig. Also you can make as few or as many as you'd like! I baked an entire batch for a teachers' appreciation luncheon at my children's school and I rec'd many positive comments on them.

    Recipe #109275

    3 Reviews |  By Tish

    Another Frugal Gourmet wonder. Barley is a frugal grain. Whereas, rice doubles when it cooks, barley grows to three to four times its original size, making for a filling meal!

    Recipe #153528

    I have prepared this recipe from the Frugal Gourmet's "Cooking Three Ancient Cuisines" for many years. I have adapted the recipe a bit for my own tastes, of course. Look for the black beans in plastic bags in an asian market or health food store. These are not the canned black beans used in southwest cuisine, they are fermented soy beans leftover from making soy sauce. I serve this as one course in a chinese meal. It simplifies things when you don't have too many stir fry dishes to prepare at the same time.

    Recipe #144332

    1 Reviews |  By Bergy

    I have not made this salad but posted it by request. It is from Jeff Smith's "The Frugal Gourmet cooks Three ancient cuisines" I have made many excellent recipes from this cook book

    Recipe #17567

    1 Reviews |  By Sue Lau

    This is sort of like teppanyaki, with the flavor of a dipping sauce already mixed in. Recipe adapted from one by Jeff Smith, the Frugal Gourmet. Although the meat amount is small, the flavor is rich and filling- you will be quite suprised! There is more than plenty to feed 4.

    Recipe #81893

    This is a Frugal Gourmet recipe. I know it's not authentic that way, but I always use ground beef. Note 1 hour resting time. (I'll be honest--I cheat and don't always let them rest for an hour. They smell too good and I can never wait.)

    Recipe #184691

    A request for Chinese Chicken Stock. From the book The Frugal Gourmet Cooks Three Ancient Cuisines: China, Greece, and Rome by Jeff Smith.

    Recipe #37467

    This is a recipe from the Frugal Gourmet cooking show a few years ago. A great dish the I have prepared many times!

    Recipe #78003

    Posted in response to a recipe request courtesy of The Frugal Gourmet Cookbook. Chilling time not included in the preparation time.

    Recipe #113124

    These are heavenly! From a friend who says the origin is "Frugal Gourmet Cooks Three Italian Cuisines".

    Recipe #81559

    8 Reviews |  By CindiJ

    I got this recipe from Jeff Smith, The Frugal Gourmet back in 1987. He made this recipe and ran it by Pizzeria Uno in Chicago and they smiled and nodded "It's almost as good as ours." This is easy, no roll recipe.

    Recipe #109113

    This is the only barbecue sauce I use for "Pulled Pork" barbecue. From Jeff Smith's first cookbook, "The Frugal Gourmet", 1984 One recipe is enough for about 10 lbs. of meat. It keeps well in a jar in the fridge. If you don't have liquid smoke, try adding some smoked paprika.

    Recipe #74284

    2 Reviews |  By Lennie

    This version of Haggis is from Jeff Smith, The Frugal Gourmet. He has this to say about the authentic recipe: "Traditionally, a Haggis is made from the lung, liver and heart of the sheep. These are mixed with oatmeal and a few spices and stuffed into the sheep's stomach. After being boiled, the Haggis is brought to the table with a great deal of ceremony. A piper ushers in the Hag

    Recipe #14795

    This recipe is from Jeff Smith's The Frugal Gourmet on our Immigrant Ancesters. Try it, it's great.

    Recipe #40830

    Please note that this recipe takes ten days of pickling time, but is well worth the effort! This is from "The Frugal Gourmet Celebrates Christmas". I made the entire "Swedish Winter Feast" for a past Christmas and it was wonderful! I'll post the other recipes next: Swedish Sauerkraut, Swedish Green Split Peas with Bacon, Mashed Rutabaga, Turnip, and Potato & Sweet and Hot Mustard, served with Rye Bread. I expected not to like anything and ended up LOVING everything!

    Recipe #197188

    A recipe from my worn out copy of Jeff Smith's The Frugal Gourmet Cooks 3 Ancient Cuisines. With this recipe, which I adapted from a soup to pot stickers, you have the choice of steaming or pan frying the dumplings. Dim sum (also known more commonly as gyoza) wrappers are shaped like wonton wrappers except they are round not square. The wrappers can be found at any Asian market and many grocery chains. We always serve the dim sum with both a sweet dipping sauce, (usually a purchased plum sauce) and a salty dipping sauce. You can also use freshly made dim sum wrappers, but as I am not to that confidence level in Asian cooking I will leave that to the culinary experts. In the meantime I will take itty-bitty baby steps when it comes to cooking Asian food.

    Recipe #163653

    from Jeff Smith's "The Frugal Gourmet: On Our Immigrant Ancestors"

    Recipe #1117

    CAJUN : Source: Shadows, adapted from the "Frugal Gourmet". File' may be found in most ethnic markets ( it is a sassafras based seasoning). There has been debate about the use of "Bay Leaf" in the original southern recipes for this dish, I have found it used and not used... Cooking time does not include overnight soak.

    Recipe #234179

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