Easy Food Recipes

Name: Easy Food Recipes
Address: 3400 Lancaster Avenue, Philadelphia, PA, PA19104, US
Telephone: +12672140445
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11/01/2026

Tell somebody who's heated with wood for thirty years that they've been building their fire upside down and you'll get a funny look, maybe an argument. Most of us learned it the same way. Wad up some newspaper, lay kindling over it, put a few splits on top and light it from the bottom. That's the old bottom-up fire, and it works fine. But there's another way to stack that same wood, and it's worth trying before the real cold sets in.
A top-down fire is pretty much the reverse. Your biggest splits go on the bottom, tight together. Then a layer of medium pieces crossways, then your kindling, and right on top a little newspaper or a fire starter. You light the top and let it burn its way down.
The idea is simple. With a regular fire, those big cold logs start heating up and giving off smoke before there's enough flame to burn it. With a top-down fire the kindling gets a good hot fire going first, up above, and as the wood underneath warms up, a lot of that smoke gets burned off on the way past instead of rolling out the chimney. You get less of that thick gray smoke at startup, which your neighbors will appreciate. What I like best is that once it catches, I'm not kneeling in front of the stove poking and rearranging it every five minutes. I light it, shut the door and go make coffee.
A few things I've learned doing it this way. Open your air control all the way when you light it, and leave it until the fire's going good. Don't build the stack so tall it's right up against the baffle or the top of the firebox. And if the chimney's real cold and smoke wants to come back in the room, hold a rolled-up piece of lit newspaper up near the flue for a few seconds first to get the draft going. Never use gasoline, lighter fluid or anything like that to get it started, whichever way you build it.
I'm not going to tell anybody bottom-up is wrong. People have lit fires that way for generations, and some stoves come with their own lighting instructions, so read your manual. Honestly, dry wood, good airflow and a clean chimney with a decent draft matter a lot more than which end of the pile you light.
Next cold morning, give it a try. Same wood, same stove, just stacked the other way.

11/01/2026

There's an old rule of thumb among backyard barbecue folks: if a tree grows fruit or nuts, its wood is probably worth considering for the smoker. And there's a good reason apple, cherry, peach, and pecan have earned their place around American and Canadian backyard grills. Fruitwoods generally produce a milder, slightly sweet smoke that works beautifully with pork, chicken, and turkey. Applewood is one of my favorites for pork, while cherry gives chicken a lovely color and a gentle smoky flavor. But don't expect your meat to taste like apples or cherries. That's not quite how it works!
Now, if we're talking about a big brisket or a rack of ribs, that's a different conversation. Hickory brings that rich, traditional barbecue flavor, while oak is a dependable choice for long smoking sessions without overwhelming the meat. Pecan sits somewhere between the two, with a milder, slightly nutty character. And mesquite? Oh, that one deserves some respect! Its strong, earthy smoke is wonderful with beef, but use too much and you might spend the whole afternoon wondering why your carefully seasoned brisket tastes so bitter. I've always liked the idea of mixing woods, especially a little hickory with apple or cherry.
Of course, having the right species of wood is only part of the job. It needs to be clean, properly seasoned, untreated, and suitable for cooking. I wouldn't toss random scraps from the workshop into my smoker, no matter how good the meat looked. And here's something worth remembering: more smoke doesn't automatically mean better barbecue. Sometimes a gentle, steady smoke does far more for a piece of meat than filling the entire backyard with a thick cloud. After all, the goal is to taste that beautiful brisket or those slow-cooked ribs, not just the wood you burned to cook them.

11/01/2026

If you don't want to get shortchanged buying firewood this winter, you need to know the difference between a full cord and a rick, or face cord as some folks call it. Otherwise you might find out in the middle of January that you bought a lot less wood than you thought. Ask me how I know. With what oak, hickory and maple are going for these days, you want every stick you paid for.
A full cord is the only measurement that's actually standard. It's 128 cubic feet of wood stacked tight, so a pile 4 feet high, 8 feet long and 4 feet deep.
A face cord is usually the same height and length but just one row deep, so how much wood you get depends on how long the pieces are cut. With 16-inch splits, which is what most stoves take, a face cord comes out to about 42.7 cubic feet. That's a third of a cord. Three of those make one full cord. If the wood's cut at 24 inches, the same stack is half a cord. Same name, not the same pile.
Years back I bought a "rick of oak" for $100 off a guy with a sign out by his mailbox. Didn't ask a single question. Turned out the pieces were 12 inches long, so I'd bought a quarter cord. Paid $400-a-cord money and didn't even know it.
The word rick comes from Old English, hreac, which meant a heap or stack, mostly of hay or straw. Farmers used it long before anybody was arguing over firewood, and eventually it got stuck on stacks of cut wood, especially in parts of the Midwest and South. Where I live one guy sells you a rick of oak and the next one calls the exact same stack a face cord. Neither word tells you how much wood you're getting unless somebody gives you the measurements.
Say you call two sellers. One wants $100 a rick, the other wants $140. Easy choice, right? Not if the first guy cuts 12-inch pieces and the second cuts 18. The cheap rick is a quarter cord, so you're paying $400 a cord. The $140 rick is three-eighths of a cord, which works out to about $373 a cord. The "expensive" wood is actually cheaper. Prices are all over the map depending on where you live, but the math works the same anywhere.
Also ask if it's seasoned, and don't just take their word for it. I've had "cut last year" wood that sat in the stove hissing and steaming all evening. Green wood is no deal at any price when it's February and you're trying to keep the house warm. I take a moisture meter along now, split a piece and check the fresh face. If it reads under 20%, good.

11/01/2026

These four stacks look a lot alike from the road, but there's a big difference in how much wood you're actually getting. Everything's measured against a full cord, which is 128 cubic feet: 8 feet long, 4 feet high, 4 feet deep. That's the only firewood measurement that means the same thing everywhere.
Look at the full cord in the bottom corner. It's three rows of 16-inch splits stacked side by side. Now look at the 1/3 cord. Same 8 feet long, same 4 feet high, but only one row deep. That's what a lot of sellers call a face cord or a rick, and it's a third of what you'd get with a full cord.
The 1/4 cord is the one that gets people. It's still 8 feet long and one row deep, but only 3 feet high. From a distance it doesn't look much different than the 1/3 cord, but it's about 11 cubic feet less wood. That's why you ask about the height of the stack, not just the length.
And the 1/2 cord? You can get there by stretching a single row of 16-inch wood out to 12 feet long. Or with a 4 by 8 stack of 24-inch pieces. Same amount of wood, different shape.
Before you hand anybody money, ask three things: how long are the pieces, how high is the stack, and how long is the stack. Multiply them out and divide by 128, and you'll know exactly what part of a cord you're buying. In some states sellers have to list firewood in cords or fractions of a cord anyway, so don't feel bad asking.
Tape measure in the truck. Every time.

11/01/2026

My teenage daughter made this for me n her brother's the day I got out of the hospital. She asked me to have you rate her plate 🙂 I am, blessed for sure.

10/31/2026

Hey everyone! I whipped this up for dinner last night and it was a hit! Super easy and kids actually ate it!
Cheesy Cowboy Burger Skillet Dinner
What you need:
- 1 lb ground beef
- 1 can of diced tomatoes (with green chilies if you like it spicy)
- 2 cups macaroni (or any pasta you have)
- 1 cup shredded cheese (cheddar works great)
- 2 cups beef broth (or just water)
How to make it:
Brown the ground beef in a skillet.
Drain excess fat.
Add diced tomatoes and beef broth, then stir in the macaroni.
Bring to a boil, then cover and simmer for about 10-12 minutes, stirring occasionally.
Once pasta is cooked, stir in the cheese until melted.
Serve hot and enjoy!
Optional / Notes:
- Add some veggies like bell peppers or corn if you want!
- I used elbow macaroni, but any pasta works!
Serve with:
- Garlic bread or a simple salad.
That's it! Enjoy 😋

10/31/2026

Nobody needed a big serving. Until the ice cream started melting into the cobbler.
Old-Time Oven Peach Cobbler. 🍑
Simmer 6 cups peaches with ¾ cup sugar and lemon juice. Add vanilla off heat.
Pour melted butter into a 9-by-13-inch dish. Add the simple flour, sugar, milk, and baking powder batter, then spoon the peaches over it. Leave the layers unstirred.
Bake at 375°F for about 40–50 minutes, until golden and cooked through.
Warm peaches underneath. Buttery crust on top. A little ice cream finding its way between them.

10/31/2026

This is the kind of recipe people used to keep tucked inside the kitchen drawer because five simple ingredients somehow turned into the creamiest comfort-food dinner.
Chicken, cream of chicken soup, sour cream, cheddar, and buttery crackers. That’s it.
No long grocery list. No complicated prep. Just a warm, creamy chicken casserole with melted cheese and that golden cracker topping everyone reaches for first.
Dolly’s 5 Ingredient Chicken Casserole is one of those recipes worth keeping.
Preheat the oven to 350°F. In a bowl, mix the shredded chicken, cream of chicken soup and sour cream until fully combined. Spread into a greased 9x9 baking dish. Sprinkle the shredded cheddar evenly over top. In a small bowl, toss the crushed crackers with the melted butter until coated, then scatter over the cheese layer. Bake 25 to 30 minutes, until bubbly around the edges and the topping is golden.

10/31/2026

This is my go to chocolate pizzelle recipe! With melted chocolate and cocoa powder in the dough, they are so good and they stay so crisp too.

10/31/2026

Cheesy Taco Rice Stuffed Peppers 🌮🫑🧀
Tender green bell peppers filled with seasoned ground beef, zesty taco rice, tomatoes, and plenty of melty Mexican-style cheese — a hearty, colorful dinner that’s easy to make and packed with flavor!
🍴 Ingredients:
* 5–6 large green bell peppers
* 1 lb ground beef
* 1 package taco rice
* 1 can diced tomatoes with green chilies, drained
* 2 cups shredded Mexican-style cheese blend
* 1 packet taco seasoning, optional for extra flavor
* ½ cup water or beef broth
* ½ tsp garlic powder
* ½ tsp onion powder
* ¼ tsp black pepper
* Chopped parsley or cilantro for garnish
👩🏽‍🍳 Instructions:
1. Preheat oven to 375°F and lightly grease a baking dish.
2. Slice the tops off the green bell peppers and remove the seeds and membranes.
3. Arrange the hollowed peppers upright in the prepared baking dish.
4. Cook the ground beef in a large skillet over medium heat until browned, breaking it apart as it cooks. Drain excess grease.
5. Prepare the taco rice according to package directions.
6. Add the cooked taco rice, diced tomatoes with green chilies, garlic powder, onion powder, black pepper, and taco seasoning to the browned beef.
7. Stir in about 1 cup of the shredded Mexican-style cheese until melted and well combined.
8. Spoon the cheesy beef and rice mixture generously into each bell pepper.
9. Sprinkle the remaining shredded cheese over the tops.
10. Pour the water or beef broth into the bottom of the baking dish, then cover loosely with foil.
11. Bake for 30 minutes, remove the foil, and bake another 10–15 minutes until the peppers are tender and the cheese is melted and lightly golden.
12. Garnish with chopped parsley or cilantro and serve hot.
⏱️ Prep Time: 20 minutes
🍳 Cook Time: 40–45 minutes
⌛ Total Time: 1 hour–1 hour 5 minutes
📝 Notes: For softer peppers, parboil them for 3–4 minutes before stuffing. These are also delicious topped with sour cream, salsa, guacamole, or sliced jalapeños. 🌮🫑🥑

Address

3400 Lancaster Avenue
Philadelphia, PA
PA19104

Telephone

+12672140445

Website

http://www.malcom.us/

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