Wednesday, June 19 2013 11:20 AM EDT2013-06-19 15:20:57 GMT
by Gary Duke at Alley Oops 1 pound Ravioli, cooked as directed on package and drained 2 tablespoons olive oil 1 bunch fresh Swiss Chard, washed, large veins removed and torn into bite sized pieces 1/2More >>
by Gary Duke at Alley Oops 1 pound Ravioli, cooked as directed on package and drained 2 tablespoons olive oil 1 bunch fresh Swiss Chard, washed, large veins removed and torn into bite sized pieces 1/2More >>
Saturday, June 15 2013 12:13 PM EDT2013-06-15 16:13:40 GMT
Silver Dollar Buttermilk Pancakes Williams Family Recipe Ingredients: 1 cup all purpose flour ½ tsp. salt 1 tsp. baking powder 1 tbsp. sugar 1 tbsp. water ½ tsp. soda 2 tbsp. cooking oilMore >>
Silver Dollar Buttermilk Pancakes Williams Family Recipe Ingredients: 1 cup all purpose flour ½ tsp. salt 1 tsp. baking powder 1 tbsp. sugar 1 tbsp. water ½ tsp. soda 2 tbsp. cooking oilMore >>
Friday, June 14 2013 10:38 AM EDT2013-06-14 14:38:12 GMT
Chef Mark Abernathy Loca Luna & Red Door ¾ cup sugar ¼ teaspoon salt 1 ¾ cups whole milk 2 eggs (beaten) ½ cup sweetened condensed milk 1 ½ cup heavy whipping cream 1 vanilla bean seeded orMore >>
Chef Mark Abernathy Loca Luna & Red Door ¾ cup sugar ¼ teaspoon salt 1 ¾ cups whole milk 2 eggs (beaten) ½ cup sweetened condensed milk 1 ½ cup heavy whipping cream 1 vanilla bean seeded orMore >>
Friday, June 14 2013 9:20 AM EDT2013-06-14 13:20:03 GMT
by Gary Duke at Alley Oops This a wonderful twist on traditional pancakes, instead of a sweet and buttery pancake, lets make them savory and perfect for a quick dinner. Basic pancake recipe 1 1/2 cupsMore >>
by Gary Duke at Alley Oops This a wonderful twist on traditional pancakes, instead of a sweet and buttery pancake, lets make them savory and perfect for a quick dinner. Basic pancake recipe 1 1/2 cupsMore >>
Wednesday, June 12 2013 3:09 PM EDT2013-06-12 19:09:21 GMT
Sara MassanaWhole FoodsServes 12 to 14 This classic dessert works beautifully with sliced apples, apricots, plums or berries, too, so use whatever fruit is in season. Ingredients: 10 tablespoons coldMore >>
Sara MassanaWhole FoodsServes 12 to 14 This classic dessert works beautifully with sliced apples, apricots, plums or berries, too, so use whatever fruit is in season. Ingredients: 10 tablespoons coldMore >>
Wednesday, June 12 2013 11:35 AM EDT2013-06-12 15:35:26 GMT
Michael LanariKitchen & Bath Concepts Ingredients 2 1/2 cups all-purpose flour 1 teaspoon baking soda 1 teaspoon salt 1 cup (2 sticks) unsalted butter, at room temperature 1/2 cup white sugar 3/4More >>
Michael LanariKitchen & Bath Concepts Ingredients 2 1/2 cups all-purpose flour 1 teaspoon baking soda 1 teaspoon salt 1 cup (2 sticks) unsalted butter, at room temperature 1/2 cup white sugar 3/4More >>
Wednesday, June 12 2013 11:34 AM EDT2013-06-12 15:34:11 GMT
An Indian beverage1/2 cup mango pieces 1/2 cup water 1/4 milk or soy milk 1/2 plain yogurt or curd (should be thick) Sugar and cardamom to taste Peel and cube the mango. Remove and discard the seed (pit).More >>
An Indian beverage1/2 cup mango pieces 1/2 cup water 1/4 milk or soy milk 1/2 plain yogurt or curd (should be thick) Sugar and cardamom to taste Peel and cube the mango. Remove and discard the seed (pit).More >>
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 1/4 cup brown sugar 1 teaspoon cinnamon
You can prepare soy nuts at home by simply soaking soybeans in water for about 12 hours. Drain the beans then spread on a single layer on a cookie sheet.
Roast them for just over an hour at 350° for about 25 minutes, stirring every 10 minutes or so. Then salt them to taste before they cool. You'll get about 1 cup of roasted soybeans from 2 cups of raw beans.
To prepare granola, heat the oven at 300°. In a large bowl, mix the granola, olive oil, honey, water, brown sugar and cinnamon. Make sure the granola is well coated. Then spread the granola mixture on a cookie sheet and bake for 30 minutes or until lightly browned. Be sure to stir every so often to prevent from sticking. After removing from the oven, set aside to cool.
After the granola and soybeans have cooled, combine everything else in a large bowl and store in an airtight container.
Monday, June 10 2013 12:55 PM EDT2013-06-10 16:55:09 GMT
Blue cheese coleslaw Purple cabbage ½ head shredded Mayo 1 ½ cup Diced jalapeno (seeded) 2 Blue cheese 2 cups Scallion (chopped) ¼ cup Apple cider vinegar ¼ cup Honey ¼ cup ChoppedMore >>
Blue cheese coleslaw Purple cabbage ½ head shredded Mayo 1 ½ cup Diced jalapeno (seeded) 2 Blue cheese 2 cups Scallion (chopped) ¼ cup Apple cider vinegar ¼ cup Honey ¼ cup ChoppedMore >>
Thursday, June 6 2013 1:30 PM EDT2013-06-06 17:30:28 GMT
Peter BraveBrave New Restaurant 7 QT - WATER 3 QT - WHITE WINE VINEGAR 3 CUPS - SUGAR 1 CUP - SEASONED SALT 10 CLOVES GARLIC 2 TBSP BLACK PEPPERCORNS 1 TBSP RED PEPPERMore >>
Peter BraveBrave New Restaurant 7 QT - WATER 3 QT - WHITE WINE VINEGAR 3 CUPS - SUGAR 1 CUP - SEASONED SALT 10 CLOVES GARLIC 2 TBSP BLACK PEPPERCORNS 1 TBSP RED PEPPERMore >>
Monday, April 15 2013 11:35 AM EDT2013-04-15 15:35:11 GMT
Meg Green ACH Clinical Dietitian NLR Fit 2 Live 2 large cucumbers 1 lemon 2 green onions 1 (6-ounce) can low-sodium tuna, packed in water 1 (15 ½-ounce) can white beans 1 Tablespoon canola oil 1 TablespoonMore >>
Meg Green ACH Clinical Dietitian NLR Fit 2 Live 2 large cucumbers 1 lemon 2 green onions 1 (6-ounce) can low-sodium tuna, packed in water 1 (15 ½-ounce) can white beans 1 Tablespoon canola oil 1 TablespoonMore >>
Wednesday, May 8 2013 5:09 PM EDT2013-05-08 21:09:54 GMT
The Devil of all Eggs a recipe from EGGSHELLS KITCHEN COMPANY 1 dozen eggs 1/3 cup Hellman's mayo 1T course mustard 2T soft butter salt to taste and your own splash of character! Â@ TruffleMore >>
The Devil of all Eggs a recipe from EGGSHELLS KITCHEN COMPANY 1 dozen eggs 1/3 cup Hellman's mayo 1T course mustard 2T soft butter salt to taste and your own splash of character! Â@ TruffleMore >>
Thursday, April 18 2013 5:34 PM EDT2013-04-18 21:34:39 GMT
Strudel Bites from Events! Catering Cut one large sheet of puff pastry dough in half. Roll each half to 14" long. Measure it lengthwise into thirds. Make equal number of ½ inch cuts on eachMore >>
Strudel Bites from Events! Catering Cut one large sheet of puff pastry dough in half. Roll each half to 14" long. Measure it lengthwise into thirds. Make equal number of ½ inch cuts on eachMore >>