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Statistics |
| Unique Visitors: 97 |
| Total Unique Visitors: 209419 |
| Visitors Out: 1537 |
| Total Visitors Out: 1537 |
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| Consider an Irish Ballymaloe Cooking Holiday |
| 2007-12-19 21:52:00 |
Why sit at home & watch Martha have all the fun? Get on over to Shanagarry in County Cork, Ireland for a fantastic cooking experience! Ballymaloe Cooking School was founded in 1953 and surprisingly is Ireland’s oldest private cooking school. Ballyaloe prides itself on welcoming chefs of all ages & talents to its doors. The school offers demonstrations & practical courses where you will work with groups of only six to eight people and produce a variety of dishes. You can choose between half-day courses, full day, five day or if you’re in it for a longer a haul,a take the 12 week course. The classes range in interests from entertaining large groups, organic cooking & even keeping bees and honey recipes. The main chef at Bally...
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| The Best Cinco De Mayo Watermelon Margarita Recipe |
| 2007-12-19 21:50:00 |
Happy Cinco De Mayo! Now let’s really celebrate with this wonderful watermelon margarita recipe! Ingredients: 4 cups watermelon, seeded & cubed1 6-ounce can frozen limeade concentrate1/2 cup tequila, your pick3 tablespoons sugar & lime wedges for garnish In a large zip-lock bag- place watermelon cubes inside & freeze for 8 hours. Take out your watermelon bag & get your blender ready. In the blender combine half of your watermelon cubes, limeade & tequila. Process until smooth. Repeat with the remaining half. To garnish: Place the sugar in a wide, shallow bowl. Moisten the rim of a margarita glass with a lime wedge. Dip the rim in the sugar. Pour the watermelon mixture into the prepared glass...
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| Cinco De Mayo Recipes & Party Menu |
| 2007-12-19 21:46:00 |
Now that we know the history & why we celebrate Cinco De Mayo, let’s eat & drink & be merry! We’re staring with a Belizean Seafood Ceviche for an appetizer, moving on to the main course of Chicken Adobo & ending with a delicious dessert of Cream Sherry Flan. Belizean Seafood Ceviche Recipe here we come…. Ingredients: 1 pound tilapia, grilled1/2 pound tiger shrimp, boiled1/2 pound small scallops, boiled1 purple onion, sliced into thin rings2 green onions, including green parts, chopped1 large ripe tomato, diced1 poblano chile, roasted1 jalapeño chile, seeded and sliced into very thin rings1/4 cup chopped cilantro3 tablespoons olive oil1 tablespoon sugarjuice of 4 to 6 limessalt and black pepper to tastecrisp lettuceavocado slices for garnishtomato slices f...
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| Cinco De Mayo: A Short History With Recipes to Follow |
| 2007-12-19 21:42:00 |
Most people believe Cinco De Mayo, or the 5th of May, to be Mexico’s Independence Day, however, this is not true.  At midnight on September 15, 1810 is when the country actually gained its independence from Spain.  So, what did happen on May 5, 1862 to cause such a holiday? Well, my friends, it was the Battle of Puebla. As a new country just recently claiming independence from Spain, things weren’t always easy. You know, with war around every corner: the Mexican-American War (1846-1848), the Mexican Civil War of 1858 & many other political uprisings left the fledgling country with only a few coins in the bank. The summer of 1861 saw President Benito Juarez issue a two year moratorium on foreign debt payments, which hoped to restore financial progress. O...
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| I Just Can’t Live Without My Ratatouille Recipe |
| 2007-10-24 22:12:00 |
Forget about the fizz & try this delicious ratatouille recipe, because I just can’t live without it. Ingredients: 2 tablespoons olive oil2 cloves garlic, minced1 onion, quartered & thinly sliced1 small eggplant, cubed2 green bell peppers, chopped4 large tomatoes, chopped4 small zucchini, cut into 1/4-inch slices1 teaspoon basil1/2 teaspoon oregano1/4 teaspoon thyme2 tablespoons parsley What’s Next:In a large saucepan- heat olive oil over medium heat. Add garlic & onions. Cook, stirring occasionally until softened- about 5 minutes. Add eggplant; stir until coated with oil. Add peppers; stir to combine.Cover saucepan & cook for 10 minutes, stirring occasionally to keep vegetables from sticking. Add tomatoes, zucchini & herbs; mix w...
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| The Acidity of Ratatouille & Why Oven-Roasting is Like Drinking a Coke |
| 2007-10-24 22:06:00 |
I came across an interesting cooking article on the BBC today. The article focused on one of my favorite foods, ratatouille and why the dish may be harmful to your pretty, white teeth. “Cooking vegetables in different ways could cut down on tooth decay, scientists have claimed.Certain methods of cooking them can make vegetables as acidic as fizzy drinks, according to a new study. Researchers at Dundee’s dental school made the discovery while experimenting with the vegetarian dish ratatouille. They found that, compared with stewing, oven-roasting significantly increased the acidity of vegetables such as green peppers, aubergines and courgettes. Dr Graham Chadwick, who led the study, said its findings could be used by d...
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| I Heart Cilantro Avocado Chicken Wrap Recipe |
| 2007-10-23 08:06:00 |
Now that we know more about the coriander plant & cilantro leaves, let’s turn our new info into culinary delicious with this I Heart Cilantro Avocado Chicken Wrap recipe. Enjoy. Ingredients: 1 onion, chopped2 skinless whole chicken legs2 tablespoons unsalted butter1 16-ounce can whole tomatoes1/2 cup water1/2 teaspoon cayenne1 teaspoon cumin3/4 teaspoon salt1 cucumber2 tablespoons fresh lime juice1 avocado4 12-inch flour tortillas2 cups fresh cilantro sprigs What’s Next: In a large saucepan- cook onion & chicken legs in butter over moderate heat for 5 minutes, stirring occasionally. Drain tomatoes & into chicken mixture with water, cayenne & cumin. Simmer covered for 1 hour. Working over pan, pull m...
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| The Relationship Between Coriander & Cilantro |
| 2007-10-23 08:00:00 |
So, what is the relationship between coriander & cilantro? That’s what I’ve been wondering and I think I’ve tracked down the answer. The word ‘coriander’ can be used to describe the whole of an annual plant in the parsley family: leaves, stems, seeds & all. However, when speaking of coriander, most are referring to the spice produced from the seeds of the herb. The leaves of the plant are called cilantro, which derives from the Spanish word for coriander. Ahhh, this makes sense, since the leaves and the ripened seeds taste quite different from each other. Coriander seems to get a better rap than its counterpart cilantro. Coriander has a pleasing lemon-like flavor accompanied by a sweet arom...
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| The Key to Hispanic Cooking is the Cheese & Cotija Cheese Gazpacho Recipe |
| 2007-10-23 07:55:00 |
With today being “Day Without Immigrants” & Cinco de Mayo just around the corner, I thought we might step into Hispanic kitchens and discover a world of good food that does not breathe without cheese. I found this fascinating article from the South Bend Tribune on Hispanic food and wanted to share. “Most cuisines do not look nor taste as good as they should unless the right types of ingredients are used. This is particularly true of Mexican and Caribbean cuisines, especially where the cheese is concerned. Mexican or Hispanic cheeses not only look and taste different from American or European cheeses, but they also act differently when heated, making it worth the effort to learn a little about the hidden secrets of Hispanic cheeses. These cheese...
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| Jamie Oliver’s Tender & Crisp Chicken Legs with Sweet Tomatoes Recipe |
| 2007-09-27 22:06:00 |
The Naked Chef himself Jamie Oliver is stepping up to the plate on the Today show for a spring cooking school.Ingredients: 4 chicken legs, jointedSea salt and freshly ground black pepperA big bunch of fresh basil, leaves picked, stalks finely chopped2 big handfuls of red and yellow cherry tomatoes, halved, and ripe plum tomatoes, quartered1 whole bulb of garlic, broken up into cloves1 fresh red chili finely choppedOlive oilOptional: 1 14 ounce can of canellini beans, drainedOptional: 2 handfuls of new potatoes, scrubbedOptional: linguini or spaghetti What’s Next: Go ahead and preheat your oven to 350 F, or 175 C. Season your chicken pieces all over and put them into a snug-fitting pan in one layer. Throw in all the basil leaves and stalks, then chuck i...
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| Yummy Cumin-Infused Rice Recipe |
| 2007-09-23 02:31:00 |
Enjoy this fabulous & tasty cumin rice recipe sure to spice up any meal. Ingredients: 2 tablespoons olive oil1/2 teaspoon cumin seeds1 cup dry jasmine rice1 3/4 cups waterS & P, to taste In a medium saucepan- heat oil over medium-high heat. Drop in the cumin seeds, and cook until they sizzle. Add your rice & fry for 1 minute. Add water, salt & pepper and bring to a slow boil. Once your water is boiling, reduce to low heat & cover. Cook the rice for approximately 15 minutes. And you’re ready for cumin rice perfection. Eat well & Laugh often this weekend....
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| A History of Cumin, The Spice of My Life |
| 2007-09-23 02:29:00 |
Cumin is an annual, herbaceous flowering plant with slender stems native to the eastern Mediterranean region. The leaves of the cumin plant are 5-10 cm long with thread-like leaflets. The flowers are small and bloom in pink or white. The seeds are similar to that of fennel but are smaller & darker. Cumin seeds are used as a spice in North African, Middle Eastern, western Chinese, Indian and Mexican cuisine. Preferring a hot climate, cumin is mostly grown today in Iran, Morocco, Egypt, India, Syria, Mexico & Chile. Cumin is usually found in Indian & Mexican food & always in my chili. Cumin can be found in some Dutch cheeses, which I recently tasted & loved, and in some traditional French breads. You can add cumin to just about anyth...
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| Firefighters Next for Cooking Show? |
| 2007-09-23 02:23:00 |
Well, it looks like firefighters are next in line for a new cooking show. A Boise film crew shot a pilot entitled ‘America’s Firehouse Chefs’ yesterday with firefighters showing their courage in the kitchen. Once the show is edited, it will make the rounds with various networks to see if it can find a home. “It’s ‘America’s Firehouse Chefs’ and that says it all, we want to criss-cross the country highlighting the locations people are in, the kind of firefighting people do at a particular station and then the local cuisine, we want to highlight that,” said Jerry Long, show producer. The pilot is being shot at station number 7 in Boise and they have selected Brian Martin as their first firehouse chef. “I’m somewhat surprised and exci...
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| Southern-Cornmeal Crusted Catfish With Crunchy Corn Relish |
| 2007-09-23 02:20:00 |
I was on Recipezaar last night trying to find a good catfish recipe & stumbled upon this goodie from the Catfish Institute. It was delicious. Give her a try tonight. Ingredients for Crunchy Corn Relish: 1 tablespoon butter 1/4 cup water 4 ears corn, kernels cut from the cob 1/4 cup minced red peppers 1/4 cup minced green onions 2 tablespoons half-and-half S & P, to taste Ingredients for Southern Cornmeal-Crusted Catfish: 4 farm-raised catfish fillets 1/4 cup buttermilk or nonfat yogurt or plain nonfat yogurt 1/2 teaspoon hot sauce 1/2 cup cornmeal 2 tablespoons butter 1 tablespoon olive oil S & P, to taste What’s Next for Crunchy Corn Relish: In a large skillet- melt butter. Add water and cor...
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| Vietnamese Home Cooking with Green Papaya & Shrimp |
| 2007-09-23 02:18:00 |
Home-style Vietnamese cooking can be an extraordinary culinary experience. The fresh & tasteful ingredients are not soon forgotten. Let your taste buds soar with this Green Papaya Salad with Shrimp (Goi Du Du) recipe. Ingredients: 1/3 pounds large shrimp, cleaned, de-veined2 tablespoons olive oil ¼ teaspoons salt 1/8 teaspoon ground white pepperJuice of 1 small lime2 cloves garlic, minced1 teaspoon sugar 2 ½ tablespoon fish sauce (nuoc nam)½ fresh Thai bird chile, finely chopped ( ¼ tsp. chopped)1 tablespoon olive oil 1 tablespoon minced shallots3 cups julienned green papaya¼ cup chopped fresh Vietnamese coriander leaves, divided¼ cup chopped fresh Thai basil leaves, divid...
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| Banana Bread Warms the Heart Recipe |
| 2007-09-23 02:17:00 |
I was strutting past FoodChair today and happened to notice a very enticing banana bread recipe. So, I thought I’d share it with you this morning. Enjoy. Ingredients: 5 tablespoons butter½ cup granulated sugar½ cup brown sugar1 egg at room temperature2 egg whites whipped soft peaks1 teaspoon vanilla1 ½ cup banana puree1 ¾ cup flour1 teaspoon baking soda¼ baking powder½ teaspoon salt½ cup heavy cream½ cup toasted walnuts Preheat oven to 350 degrees. Beat brown and white sugar into softened butter until fluffy. Incorporate egg, vanilla and banana until just mixed. Fold in egg whites. In a separate bowl sift all dry ingredients. Gently fold in ½ dry into wet. Then repeat with remaining dry. Lastly stir in cream an...
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| Nothing Says Springtime Like Fantastic Fried Green Tomatoes |
| 2007-09-23 02:15:00 |
I can picture it now. The spring bulbs have popped out their flowering heads, the grill is hot & ready for some bourbon salmon & the neighbors are jealous of the wondrous scents carrying themselves from our house to their inquisitive noses. Nothing says springtime like these fantastic fried green tomatoes. Enjoy this delightful recipe. Ingredients: 4 large green tomatoes2 eggs1/2 cup whole milk1 cup all-purpose flour1/2 cup cornmeal1/2 cup bread crumbs2 teaspoons salt1/4 teaspoon black pepper1/4 teaspoon Italian seasoning1/4 teaspoon oregano1/4 teaspoon basil1/8 teaspoon cayenne pepperVegetable oil for frying Go ahead and slice your tomatoes to about 1/2 inches in thickness. Discard the ends. In a medium bowl- whisk eggs and milk together. Place flour onto a plate, set aside. Mi...
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| Spring is in the Air: Fresh Strawberry Fruit Fluff Recipe |
| 2007-09-23 02:13:00 |
Spring is in the air and the pollen too if you ask my dear sniffly husband. Spring means fresh fruits and cool food. That’s why Fresh Strawberry Fruit Fluff is on the menu today. Treat yourself to this tasty treat and feel the warm breezes of summertime just around the corner. Enjoy! Ingredients: 2, 11 oz cans mandarin oranges, drained1 cup pineapple, chopped1 cup fresh strawberries, chopped1 pound small-curd cottage cheese2, 3 oz packages strawberry Jello mix1, 16 oz package Cool Whip, thawed What’s Next: In a large bowl- combine the oranges, pineapple & strawberries in a large bowl and mix together with the cottage cheese. Add the dry strawberry Jello mix and stir until we...
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| Tom Bridge Reinvents the Welsh Rarebit & Food Network Recipe |
| 2007-09-23 02:07:00 |
According to Times Online, a rare invention will hit the eBay market soon, thanks to the master chef & historian Tom Bridge. Bridge has reinvented the Welsh rarebit and it is not a wee bit rarer at $605 a slice. The Welsh rarebit snack dates from the 18th century and is also known as toasted cheese or cheese on toast. The snack is made by blending grated cheese with beer or a little milk and butter adding some seasoning (usually mustard) and spreading the mixture onto hot toast and then grilled. The cheeses most often used in the Welsh rarebit are Lancashire, Cheddar or Double Gloucester. Tom Bridge will use the finest of ingredients for his Welsh rarebit, including Umbrian truffles and matsutake mushrooms which are so valuable that they are harvest...
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| A History of Creme Brulee & Trinity College Burnt Cream Recipe |
| 2007-09-16 21:33:00 |
I feel like we left creme brulee a little short last Friday, so I thought we’d revisit with a short history and another delectable recipe. Creme brulee which means ‘burnt cream’ in French, is a dessert with a rich custard base topped with a layer of sugar which is then burned using a salamander and becomes a hard caramel. What an interesting dessert, who would have thunk this one up? We first see the recipe for creme brulee in Massialot’s cookbook in 1691 in France, however, Trinity College in Cambridge, England also lays claim to the origin of the sweet custard. They contend to be the first producer of the dessert in the 1600’s where they nam...
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| Weekend Creme Brulee Recipe |
| 2007-09-16 21:29:00 |
Forget NBC & get ready for the weekend with this delicious creme brulee recipe from Bon Appetit magazine. Get out those torches & enjoy! Ingredients for Custard: 2 cups whipping cream1/2 cup sugar2 tablespoons ginger1 vanilla bean, split lengthwise5 large egg yolks Ingredients for Creme Brulee: 12 teaspoons sugarSliced tropical fruit (such as mango, papaya and/or kiwi) What’s Next for Custard: Go ahead and preheat your oven to 325 F, or 110 C. Place three 4-inch-diameter fluted flan dishes* in each of two 13 x 9 x 2-inch baking pans or place six 3/4-cup ramekins in 1 pan. Mix cream, sugar and ginger in heavy medium saucepan. Using small sharp knife, scrape seeds from vanilla bean. Add seeds and bean to saucepan. Stir over medium heat until sug...
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| I Can Never Say No to Chocolate Pudding Recipe |
| 2007-09-16 21:27:00 |
And now for the best part of Cuddle Up Comfort Food Thursday, the chocolate. Your taste buds will melt with this chocolate pudding recipe. Enjoy. Ingredients: 4.5 cups heavy cream5 oz bittersweet chocolate, finely chopped6 large egg yolks1/3 cup granulated sugar1.5 teaspoons vanilla extractPinch of salt Go ahead and preheat your oven to 325 F, or 110 C. In a large saucepan- bring heavy cream to a simmer, remove from heat. In a large stainless steel bowl- add chocolate & 1 cup of warm cream. Let stand until chocolate is melted. Stir the chocolate mix until smooth, then stir in the remaining cream. In a separate large bowl- whisk together egg yolks, sugar, vanilla & salt. Gra...
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| And for Easter Dinner Dessert- Yummy Easter Egg Nests |
| 2007-09-15 19:46:00 |
A perfect way to end your Easter meal is by enjoying these little yummies which are about as fun to make as they are to eat. Enjoy! Ingredients: 2 egg whites1/2 cup white sugar2 cups coconut1/2 teaspoon red food coloring1/2 teaspoon blue food coloring1/4 teaspoon yellow food coloring1/4 teaspoon blue food coloring What’s next: Using a fork, lightly beat the egg whites. The egg white is beaten enough when there are not stringy bits of egg white hanging off the fork.Mix in the sugar and coconut. Divide the mixture into three even portions and place each portion in a bowl. Add red food coloring to one bowl and mix to combine. Add blue food coloring to the second bowl and mix to combine. Add yellow and blue food coloring to the third bowl and mix to com...
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| Williams-Sonoma Leg of Lamb Easter Dinner Recipe |
| 2007-09-15 19:44:00 |
Get ready for Easter dinner with this wonderful leg of lamb recipe straight from Williams-Sonoma. Roasted Leg of Lamb Ask your butcher to bone and butterfly the lamb, which involves cutting the meat almost all the way through so it can be opened up to lie relatively flat, like a book. 3 garlic cloves, finely minced3 Tbs. chopped fresh mint3 Tbs. chopped fresh oregano2 Tbs. olive oil, plus more as needed1 tsp. kosher salt, plus more, to tasteFreshly ground pepper, to taste1 boneless leg of lamb, about 4 lb., butterflied2 Tbs. wild game demi-glace or white wine1/2 cup chicken stock2 Tbs. unsalted butter Preheat an oven to 350°F. In a small bowl, combine the ...
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| Allison Loves Her Grilled Honey-Bourbon Salmon Recipe |
| 2007-09-15 19:42:00 |
Now to the good stuff. Enjoy this wonderful salmon recipe that will come out tasting wonderful every time, just add your favorite veggies and you have yourself a tasty meal! Ingredients: 4 6-oz salmon fillets or steaks3/4 cup bourbon whiskey1/3 cup brown sugar, packed3 tablespoons honey2 teaspoons soy sauce1 teaspoon ginger1/2 teaspoon black pepperS & P, to taste What’s Next: Get your grill ready and let’s get moving. Rinse salmon& pat dry. Gently place in a large plastic bag. In a small bowl- stir together bourbon, brown sugar, honey, soy sauce, ginger & pepper. Pour sauce over salmon into bag. Marinate in frig for 1 hour, turning occa...
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| All About the Salmon |
| 2007-09-15 19:41:00 |
I thought we’d talk salmon today. This fish can be wonderful, and yet at times very fishy, so let’s get to the bottom of this fish and figure out the good stuff. Salmon live everywhere, from the Pacific to the Atlantic Oceans; to the Great Lakes and to the largest salmon sanctuary in Kamchatka Peninsula in the Russian Far East. According to folklore salmon return to the exact spot where they were spawn to reproduce. Interestingly enough, research shows that at least 90% of fish spawning in a certain area were indeed born there. Now, that’s a smart fish with a heart for home. Salmon flesh is usually an orange to reddish color that results from carotenoids the salmon gets from eating krill and other tiny shellfish. Salmon is a respectable and rea...
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| The Food Network Super Special Spinach Ricotta Gnocchi Recipe |
| 2007-09-15 19:29:00 |
As always, let’s get to the good stuff. Put on some good music, maybe Madeline Peyroux and let yourself relax and enjoy this fun recipe. Ingredients: 1 pound whole milk ricotta, drained to remove excess moisture 10 ounces finely chopped spinach, excess moisture removed 2 large eggs 1 1/4 cups all-purpose flour 1/2 teaspoon salt 1/8 teaspoon white pepper 1/8 teaspoon nutmeg What’s Next: In a large bowl- combine ricotta, spinach, eggs, salt, pepper, and nutmeg and mix thoroughly. Add 1 1/4 cups of the flour to the bowl and mix. The remaining 1/4 cup of flour should only be used if the dough is too sticky. Turn the dough onto a floured work surface. Divide the dough into workable pieces. With your hands, roll the pieces of dough into long cylinders appro...
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| Allrecipes.com Best Braided Easter Egg Bread Recipe |
| 2007-09-15 19:00:00 |
Having the Allrecipes.com history & news in our pocket, let’s get to the good stuff. Enjoy this delightful braided Easter egg bread recipe from Holly at Allrecipes.com. Ingredients: 2 1/2 cups all-purpose flour, divided1/4 cup white sugar1 teaspoon salt1 (.25 ounce) package active dry yeast2/3 cup milk2 tablespoons butter2 eggs5 whole eggs, dyed if desired2 tablespoons butter, melted What’s Next: In a large bowl, combine 1 cup flour, sugar, salt and yeast; stir well. Combine milk and butter in a small saucepan; heat until milk is warm and butter is softened but not melted. Gradually add the milk and butter to the flour mixture; stirring constantly. Add two eggs and 1/2 cup flour; b...
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| Kiss Your Mamma’s Cheek Cheese Grits Casserole Recipe |
| 2007-09-15 18:57:00 |
Ah, the wonders of grits never cease to amaze me. This recipe makes a delicious and easy casserole perfect for anytime- breakfast, lunch or dinner. Enjoy! Ingredients: 3/4 cup grits, cooked3 tablespoons butter1 cup shredded Mexican-style cheese1/2 cup red bell pepper, chopped1/4 cup green bell pepper, chopped1 small onion, chopped & sauteed3 cloves garlic, minced & sauteed with onionS & P, to taste1 teaspoon paprika1 teaspoon Italian seasoning1 teaspoon onion powder What’s Next: Go ahead and preheat your oven to 350 F, or 170 C. In a 2-quart casserole dish, stir in all your ingredients. It’s that easy. Bake in preheated oven for about 20 minutes, or until cheese is me...
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| Exploring the History of Grits |
| 2007-09-15 18:54:00 |
Grits are a common breakfast plate in the Southern US states where they are usually eaten with salt or cheese and never sugar unless you want a firm talking-to from the locals or an accusation that you don’t appreciate or understand the wonders of grits. Grits are also common, however, in East Africa where it is called Ugali and in southern Manchuria where it is called Gezi. The word ‘grits’ is a derivative of the Old English word ‘grytta’ which means a coarse meal of any kind. No matter the name, grits are a wonderful and delicious way to start or end the day. Grits are basically coarsely ground corn that makes a sort of maize porridge. They are prepared simply by boiling the grits into a porridge or until enough water evaporates to leave them semi-solid, depending on your p...
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| It’s Finally Friday Eggplant Parmigiana Recipe |
| 2007-09-15 18:50:00 |
This one’s a doozie of a eggplant parmigiana recipe, so let’s get started. Ingredients: 1 cup olive oil1 eggplant, sliced into 1/2 inch rounds2 red bell peppers, my favorite8 slices Mozzarella cheese1 onion, chopped2 cloves garlic, minced16 oz can stewed tomatoes1 tablespoon basil1 tablespoon oregano1/2 cup balsamic vinegar1/2 cup red wine vinegar1/2 cup brown sugar8 tablespoons tomato paste3 tablespoon capers1 teaspoon salt1 teaspoon black pepper1 cup Parmesan, grated What’s Next: Go ahead and preheat your oven to 350 F, or 175C. In a large skillet- heat 1/2 cup olive oil on medium high & saute eggplant on each side until saturated with oil- about 8 minutes total. Grab your 3-quart casserole dish & line with sauteed eggplant. In same skill...
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| Taking on the Eggplant |
| 2007-09-15 18:47:00 |
I know many of us are not enticed by the eggplant, but it can be a very delicious and interesting veggie. The eggplant is a species of Solanum native to southern India & Sri Lanka. It is an annual plant that produces large purple or white ovoids, not the Metamorphosis kind. Eggplants have been cultivated in southern and eastern Asia since prehistory, but it appears as if the vegetable has only become known to the Western world for less than 1,500 years. The many names for eggplant in the Arabic & North African languages and the lack of Greek and Roman names, indicate that it was carried throughout the Mediterranean area by Arabs in the Middle Ages. The raw fruit of an eggplant is somewhat distasteful and begs to be cooked immediately. After the eggplant has been cooked, it tak...
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| I Know It’s Crazy Nashi Asian Pear Buschetta Recipe |
| 2007-09-15 18:45:00 |
Is your palate screaming for the scrumptious Nashi pear? Well then, try this Nashi Pear Bruschetta recipe on for size, I don’t think you’ll be disappointed. Ingredients: 2 cups Nashi pears, peeled & chopped1 tablespoon lemon juice2 tablespoons olive oilS & P, to taste1/2 cup cilantro, chopped1 baguette, sliced1/2 cup blue cheese What’s Next: Go ahead and preheat your oven to broil. Broil baguette slices until browned. Turn oven off. Set bread aside. In a medium bowl- mix together chopped Nashi pears, lemon juice, olive oil, S & P & cilantro. Set aside. Spread blue cheese on each baguette slice. Add Noshi pear mix on top. You now have a delicious snack, appetizer or even dessert if you’re like me. Enjoy. Eat well & Laugh ...
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| My Hearts Belongs to the Nashi Asian Pear |
| 2007-09-15 18:42:00 |
Apples are delightful, especially the crisp, cool Granny Smith. Pears are luscious and delicious and should be celebrated daily. But the Nashi, or Asian, pear is the perfect, mouthwatering fruit. Combine the crisp texture of a Granny Smith apple with a juicy ripe pear and you have the exquisite Nashi pear. The Nashi pear, Sand Pear, Asian Pear or Apple Pear, is a species of pear native to eastern Asia. The word ‘Nashi’ in Japanese translates to ‘apple pear’ which explains my fascination and enjoyment of this fruit. The Nashi is a round and juicy pear that is shaped similarly to an apple, but with the speckled skin, grainy texture and flavor of a pear. You can do anything with the Noshi pear that you can do with an apple. Bake it in a pie, make a pudding, eat it raw & en...
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| Cozy Comfort Chicken Shiitake Rice Casserole Recipe |
| 2007-09-15 18:37:00 |
We know all about shiitakes, so let’s add them to a chicken & rice casserole and taste a slice of divine. Enjoy this terrific recipe, sure to please any crowd. For the picky eaters, just tell them that the shiitakes are browned potatoes and the spinach is green apple candy! Ingredients: 4 tablespoons butter, divided1 medium onion, chopped2 cloves garlic, minced1 shallot, chopped1 pd shiitake mushrooms, stems discarded & caps sliced2 bunches fresh spinach, washed, stems removed & chopped3 tablespoons all-purpose flour3 cups whole milk8 oz Gruyere cheese, shredded1 teaspoon salt1/2 teaspoon pepper4 cups white rice, cooked & hot3 cups ch...
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| Cuddle Up Comfort Food Thursday Recipes, Crock Pot Lasagna |
| 2007-09-15 13:01:00 |
Today is overcast and rainy which makes it the perfect weather for cuddle-up comfort food, a good book and nuzzling with your pet. Enjoy this delicious recipe for a comfort-the-soul slow cooker / crock pot lasagna. Ingredients: 1 lb. ground beef1 onion, chopped3 cloves garlic, minced1 large jar spaghetti sauce8 oz no-boil lasagna noodles16 ounces mozzarella cheese, shredded1 lb. ricotta cheese1/4 cup milk1 egg1/4 cup Parmesan cheese, shredded1/4 cup Romano cheese, shreddedS & P, to taste In a large skillet- brown beef, onion & garlic. Drain. Add spaghetti sauce into meat mixture & mix together. In a medium bowl- mix together ricotta cheese, milk & egg. Beat until smooth ...
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| A Tribute to Dolly Parton Recipes |
| 2007-09-15 12:59:00 |
Well let’s sit down to a meal Dolly Parton style. Go grab you favorite Parton album and come along for a true US southern meal. Dolly Parton’s Cowboy Beans: Ingredients: 1 pound ground beef2 medium onions, chopped fine1 small bell pepper, chopped fine2 (16 ounce) cans pork and beans2 cups catsup1 teaspoon vinegar1/4 cup brown sugar, firmly packed2 teaspoons prepared mustard1 teaspoon salt1 teaspoon pepper Go ahead and preheat oven to 350 F or 175 C. Brown ground beef, onions, and pepper in a 10-inch skillet. Add remaining ingredients. Pour into baking dish and bake for about 15 to 20 minutes or until mixture is bubbly. Dolly Parton’s Five Layer DinnerIngredients: 2 cups sliced potatoes2 cups extra lean ground beef1 cup onions, sliced2 cups cooked t...
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| Dolly Parton’s New Cookbook Will Raise Your Imagination |
| 2007-09-15 12:57:00 |
Dolly Parton has revealed her favorite recipes in her new cookbook, Dolly’s Dixie Fixin’s. The cookbook will feature recipes from her mother Avie Lee Parton, her mother-in-law “Mama” Ginny Dean, as well as recipes from her Dollywood restaurants and dishes she discovered while touring on the road for the last 40 years. Proceeds from the sales of Dolly’s Dixie Fixin’s will help fund Parton’s Imagination Library. The Library was founded by Parton in 1996 and has been established in 42 US states. The Imagination program encourages reading by distributing a free book a month to children from birth to age 5. When you purchase Dolly’s cookbook before September 1 of this ...
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| Allison’s Top 5 Martini Recipes |
| 2007-09-15 12:51:00 |
Let’s get these spirits & libations on the road & make a toast to my top 5 Martini recipes. Now, I’ve already said I’m no Martini purist, so don’t hold my chocolate, Sake & Vodka against me. Here goes….. #5: Don’t Say I Didn’t Warn You Sake Martini Recipe: Ingredients: 2.5 oz Gin (or go for the Vodka if you like)1/4 oz Sake1/4 oz Blue CuraCaoWant an olive or onion to garnish? What’s Next: A Sake Martini is a creative approach to the standard Martini. I like it, but it does take a few tries to warm up to. Chill your Martini glasses with ice for three minutes. In your shaker: pour all ingredients inside with some ice. Shake ten times, or stir 30 times with a bar spoon. Remove ice & serve with your choice of olive or o...
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| An Informative History of My Friend the Martini |
| 2007-09-15 12:50:00 |
Just a little historical walk with my pal the Martini, why don’t you join us. The modern day true Martini consists of Gin and a varying amount of dry Vermouth and is sometimes garnished with an olive, twist or cocktail onion. But I’m no Martini purist, so if you add a little Vodka or mix in some chocolate, you have my permission to keep the name Martini. There are differing arguments as to the origin of the Martini, but the most detailed account lies with the Martinez from 1862. This drink calls for four parts red, sweet Vermouth to one part Gin and is garnished with a cherry, sounds good to me. The first Martinez was made with aromatic bitters and Old Tom Gin, which was very sweet compared to today’s take on the drink. The transformation from the Martinez to the Martini was a g...
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