Monday, May 21 2012 10:42 AM EDT2012-05-21 14:42:41 GMT
Dee Dee Helbig Ava Bella Day Spa Apricot poppy seed exfoliant 1 T. poppy seeds ¼ cup mashed apricots 1 t honey Mix together ingredients. Apply to cleansed skin and rub for 1-2 minutes. RemoveMore >>
Dee Dee Helbig Ava Bella Day Spa Apricot poppy seed exfoliant 1 T. poppy seeds ¼ cup mashed apricots 1 t honey Mix together ingredients. Apply to cleansed skin and rub for 1-2 minutes. RemoveMore >>
Monday, May 21 2012 10:26 AM EDT2012-05-21 14:26:58 GMT
P. Allen Smith http://www.youtube.com/watch?v=EE27kPffd5g 1 cup soy nuts 1 cup pretzels 3 cups dried fruit 2 cups prepared granola 1 cup chocolate chips 1/4 cup olive oil 1/3 cup honey 1/3 cup water 1/4More >>
P. Allen Smith http://www.youtube.com/watch?v=EE27kPffd5g 1 cup soy nuts 1 cup pretzels 3 cups dried fruit 2 cups prepared granola 1 cup chocolate chips 1/4 cup olive oil 1/3 cup honey 1/3 cup water 1/4More >>
Friday, May 18 2012 9:19 AM EDT2012-05-18 13:19:57 GMT
Jason Knapp UCA Canola oil for frying 1/4 cup flour About 1/4 tsp. kosher salt 2 large eggs, beaten to blend Click to see savings 1 1/4 cups panko (Japanese bread crumbs) pulsed in food processor 2More >>
Jason Knapp UCA Canola oil for frying 1/4 cup flour About 1/4 tsp. kosher salt 2 large eggs, beaten to blend Click to see savings 1 1/4 cups panko (Japanese bread crumbs) pulsed in food processor 2More >>
Thursday, May 17 2012 10:17 AM EDT2012-05-17 14:17:24 GMT
Mark Abernathy Loca Lunge & Red Door Restaurants 1 ½ cups seedless raspberry jam 7 Tablespoons orange liqueur (Triple Sec, Cointreau or Grand Marnier) 1 lb. cream cheese softened 1 ½ cupsMore >>
Mark Abernathy Loca Lunge & Red Door Restaurants 1 ½ cups seedless raspberry jam 7 Tablespoons orange liqueur (Triple Sec, Cointreau or Grand Marnier) 1 lb. cream cheese softened 1 ½ cupsMore >>
Wednesday, May 9 2012 10:50 AM EDT2012-05-09 14:50:12 GMT
by Gary Duke at Alley Oops 4 5 ounce chicken breast, boneless and skinless 4 slices of soft cheese, I use mozzarella, but cream cheese, goat cheese or Brie would work. Any cheese that melts willMore >>
by Gary Duke at Alley Oops 4 5 ounce chicken breast, boneless and skinless 4 slices of soft cheese, I use mozzarella, but cream cheese, goat cheese or Brie would work. Any cheese that melts willMore >>
Tuesday, May 8 2012 10:50 AM EDT2012-05-08 14:50:30 GMT
Jason Logan Whole Foods Serves 4 to 6 Enjoy this treat with little guilt since the "fries" are baked and not actually deep fried. Baking at this high temperature requires a little extra attentionMore >>
Jason Logan Whole Foods Serves 4 to 6 Enjoy this treat with little guilt since the "fries" are baked and not actually deep fried. Baking at this high temperature requires a little extra attentionMore >>
Tuesday, May 8 2012 10:49 AM EDT2012-05-08 14:49:18 GMT
Jason Logan Whole Foods Serves 4 Grilled onions, melted Swiss and the ripest tomatoes available make this burger a classic! Ingredients 1 1/2 pounds ground sirloin Salt and pepper to taste 1 sprigMore >>
Jason Logan Whole Foods Serves 4 Grilled onions, melted Swiss and the ripest tomatoes available make this burger a classic! Ingredients 1 1/2 pounds ground sirloin Salt and pepper to taste 1 sprigMore >>
Friday, April 27 2012 9:10 AM EDT2012-04-27 13:10:23 GMT
Jason Knapp UCA Serving: Makes 8 servings ingredients 2 pounds room temperature bacon lots freshly ground pepper 4 cups shredded aged cheddar 5 or 6 large baking potatoes (unpeeled) a sprinkleMore >>
Jason Knapp UCA Serving: Makes 8 servings ingredients 2 pounds room temperature bacon lots freshly ground pepper 4 cups shredded aged cheddar 5 or 6 large baking potatoes (unpeeled) a sprinkleMore >>
Sharon Welch-Blair
The Empress of Little Rock
6 cups coarsely chopped parsnips (about 3 large)
4 tablespoons (1/2 stick) unsalted butter
2 Anjou pears, peeled and coarsely chopped
1 tablespoon Cognac
½ cup sour cream
¼ teaspoon ground allspice
Salt and freshly ground pepper, to taste
Place the parsnips in a medium-sized saucepan and add water to cover. Heat to boiling. Reduce heat and simmer covered until tender, about 20 minutes. Drain.
Meanwhile, melt the butter in a small skillet over medium heat. Add the pears and sauté for 5 minutes. Add the Cognac and cook, stirring frequently, for 15 minutes.
Process the parsnips and pears in a food processor fitted with a steel blade until smooth. Add the sour cream, allspice and salt and pepper to taste and process just to blend. Serve immediately or warm gently over low heat just before serving.
