Saturday, May 18 2013 12:05 PM EDT2013-05-18 16:05:40 GMT
1 head iceberg lettuce, chopped 1 onion chopped thin Kalamata olives Feta cheese, cubed Parsley, chopped fine Place lettuce in bowl, top with olives, feta, onions and garnish with parsley. Add dressingMore >>
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Monday, May 20 2013 11:48 AM EDT2013-05-20 15:48:03 GMT
By Dee Dee Helbig Ava Bella Day SpaCreamy grapefruit facial cleanser 1/4 cup of whole milk 1 t. of grapefruit 1 t. of baking soda Mix together all ingredients. This is a cleanser for your skin. Use withMore >>
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Thursday, May 16 2013 1:50 PM EDT2013-05-16 17:50:19 GMT
Chef Mark Abernathy Loca Luna and Red Door Cake Frosting 2 8 oz packages of cream cheese softened 1 cup butter (2 sticks) softened 2 Tablespoon vanilla extract 2/3 cup milk 1 2 lb. packageMore >>
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Tuesday, May 14 2013 12:08 PM EDT2013-05-14 16:08:05 GMT
Vanessa BarrancoWhole Foods4 lbs potatoes, cubed or use new potatoes – boil in salted water until tender but not mushy. Drain and Chill. ½ c chopped red onions ½ c celery ½ c green bell pepper ½ c redMore >>
Vanessa BarrancoWhole Foods4 lbs potatoes, cubed or use new potatoes – boil in salted water until tender but not mushy. Drain and Chill. ½ c chopped red onions ½ c celery ½ c green bell pepper ½ c redMore >>
Monday, May 13 2013 4:17 PM EDT2013-05-13 20:17:00 GMT
Toasted Sesame Tuna With Hawaiian Hearts of Palm and Mango relish and watermelon mostarda Ingredients Yellow Fin or Ahi Tuna Togarashi seasoning Toasted sesame seeds Salt and Pepper Relish HeartsMore >>
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Saturday, May 11 2013 12:32 PM EDT2013-05-11 16:32:21 GMT
Pie Apple (not Apple Pie) by: Marc Haynes Ingredients 1 pie crust 6 granny smith apples 1/4 c cup sugar 1 Tbsp brown sugar 1/4 tsp cinnamon (more or less make adjustment as desired) Directions 1.More >>
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Friday, May 10 2013 12:21 PM EDT2013-05-10 16:21:03 GMT
Chef Travis Meyer Crab Salad:8 oz lump crab meat1/4 c fine dice celery/green onion/Parmesan cheese & mayo1 tsp dill/poppy seeds and s&p Shrimp:Butterfly shrimp and saute in 4 oz clarified butter, 2More >>
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Thursday, May 9 2013 5:09 PM EDT2013-05-09 21:09:20 GMT
Tandra Watkins Pastry Chef Ashley's @ The Capital Hotel Batter 2 tablespoons unsalted butter, melted 3 eggs, room temperature ½ cup milk ½ cup all-purpose flour 1 teaspoon vanilla extract 1 teaspoonMore >>
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From Georgene Trewatha in Campbell, Mo.
Prep Time and Total Time: 30 min
Corn meal mush 6 cups water 2 cups plain yellow corn meal 2 T butter or margarine 2 tsp salt 1 cup of grits
Mix all ingredients together in saucepan and bring to a boil. Cook for 20 minutes on low, stirring frequently. Cover and set aside so the mixture can thicken.
Filling 1 1/2 lbs lean ground chuck 1/2 cups chopped onions 1/4 cup chopped green bell pepper 1/2 cup canned tomatoes, drained 3-4 T chili powder salt and fresh ground pepper to taste 1 tsp hot sauce 1/2 - 1 cup chili (optional) 1 cup white canned corn, drained 1/4 cup shredded cheddar cheese
1. Heat oven to 350 F. Fry onions in greased skilled until translucent. Add ground chuck and cook until brown and juices run clear. Add green pepper, tomatoes, corn, hot sauce, spices and chili and simmer for 3 minutes. 2. Grease a two or three quart casserole dish. Spread corn mush on bottom and sides of dish, about 1/2 inch thick. 3. Drain off excess juices and pour meat mixture on top of corn mush. 4. Cover with remaining mush and cheese and bake for 30 minutes, until nice and hot.
Yield: 6 servings Comments: Great served with green beans or salad.
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