Wednesday, May 23 2012 4:08 AM EDT2012-05-23 08:08:52 GMT
by Gary Duke at Alley Oops one or two racks of baby back ribs, you can use other types of ribs if you like, I would just increase the cooking time. Rub for ribs: 1 teaspoon salt 1 teaspoon pepper 1More >>
by Gary Duke at Alley Oops one or two racks of baby back ribs, you can use other types of ribs if you like, I would just increase the cooking time. Rub for ribs: 1 teaspoon salt 1 teaspoon pepper 1More >>
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 >>
Wednesday, May 2 2012 10:21 AM EDT2012-05-02 14:21:12 GMT
Michael Lanari Kitchen & Bath Concepts Ingredients 6 slices bacon, cooked crisp & crumbled 2 pounds small red potatoes, washed & halved Salt 1 cup buttermilk Freshly ground black pepper 1/4 cupMore >>
Michael Lanari Kitchen & Bath Concepts Ingredients 6 slices bacon, cooked crisp & crumbled 2 pounds small red potatoes, washed & halved Salt 1 cup buttermilk Freshly ground black pepper 1/4 cupMore >>
Chilean Sea Bass with Jalapeno Beure Blanc Sauce
Ingredients: 4 ounces vegetable oil 3 Tablespoons fish seasoning 4 8-ounce sea bass filet 1 pound butter 1/4 cup red onion, chopped 4 cloves garlic, minced 1/2 teaspoon ground black pepper 1 cup white wine 1 ounce fresh lime juice 1/2 cup heavy cream 1/4 cup jalapeño peppers, roasted, seeds removed and finely chopped 3/4 cup tomato, diced 1 Tablespoon cilantro, finely chopped 1 teaspoon salt
Directions: Heat a large non-stick sauté pan over medium high heat and add vegetable oil. Sprinkle fish seasoning evenly over the fish and place the fish in the sauté pan. Cover the pan with a lid and cook the fish for 3-4 minutes per side, depending on the thickness of the fish. While the fish is cooking, place a tablespoon of butter in a second sauté pan over medium heat. When the butter melts, add the onions, garlic and black pepper. Sauté until the onions and garlic become soft. Add the wine and lime juice and cook until almost all of the liquid has evaporated. Add the heavy cream and bring to a simmer. Reduce the heat to low and add the remaining butter, a little at a time. Use a wire whisk to incorporate the butter into the sauce completely. Remove the sauce from the stove and strain through a strainer. Add the jalapenos, tomatoes, cilantro and salt. Fold into the sauce. Pour 2 ounces of sauce on top of each fish and serve immediately.
