March 31, 2009

Recipe News: Quick and Easy Recipes to Enjoy with Kids

If you’re anything like me, the last thing you want to do is come home from a busy day and spend an hour preparing supper. But what if you could turn that ‘dreaded kitchen time’ into a fun and memorable experience for your kids? Here are a few recipes that can get you started, so invite your kids into the kitchen and get cookin’:

Includes recipes for:


  • Sunshine Wraps

  • The Works

  • Easy Chocolate Waffles

  • Creamy Chicken Enchiladas

Full article here.

Jennifer Permalink | Comments (0) | social bookmarking

March 27, 2009

Recipe News: Reese's Chocolate Peanut Butter Cup cheesecake recipe

Cheesecakes have always gotten a bad rap for being impossible to perfect. A lot of people shy away from making cheesecake because they've heard all the horror stories of raw cheesecakes in the middle, being over done and dry, or worse, having earthquake sized cracks down the center of the cake. To relieve you of your "fear of cheesecake", be sure to read How to Make a Perfect Cheesecake before getting your ingredients out. The article explains tips & tricks such as; how to use a springform pan, how to add melted chocolate to cheesecake batter, how to prevent unsightly cracks, and finally, how to fix the Frankenstein cheesecakes if they do occur. I wrap it up with how to serve and freeze the cheesecakes you've put so much love into. This is important info. Don't turn on your oven until you've read it!

Includes recipe for:


  • Reese's PB Cup Chocolate Cheesecake Recipe with Oreo Cookie Crust

Full article here.

Jennifer Permalink | Comments (0) | social bookmarking

March 26, 2009

Recipe News: Recipe: supper vegetable roast

The vegetables can be roasted ahead. Cool them once they are out of the oven, refrigerate up to three days and reheat at 375 degrees for about 20 minutes before serving. They will freeze well for up to three months.

Includes recipe for:


  • Supper vegetable roast

Full article here.

Jennifer Permalink | Comments (0) | social bookmarking

March 24, 2009

Recipe News: Make Your Easter Entertaining Easier With These Recipes

This Easter, impress your friends and family with a delicious dinner buffet that allows you to entertain with ease so you can spend more time with your guests and less time in the kitchen. With a host of recipes from the French's® test kitchens, you can prepare simple appetizers like Crunchy Coconut Shrimp and Crispy Onion Veggies as well as main dishes like Crunchy Onion Chicken and Baked Penne and Ham. Many of these simple-to-prepare recipes take only ten minutes to prepare and cook in thirty minutes or less. The secret: the experts in the test kitchen have discovered that crushed French's French Fried Onions can be used as a delicious coating for a variety of ingredients like chicken, pork, vegetables and fish; and while the coating creates a crispy, crunchy exterior it also locks in natural juices to maintain a moist, tender interior. In addition to using French's French Fried Onions at holiday time, try them for quick everyday recipes to make meal times easier. This simple coating technique can be expanded to incorporate regional and ethnic flavor preferences by adding customized herbs and spices, for example, the basic recipe for Crunchy Onion Chicken becomes Mexican Chicken with the simple addition of chili powder and chopped fresh cilantro to the crushed French Fried Onions or turn a typical weeknight into a "trip" to Thailand by adding some toasted coconut and fresh basil to your coating mixture – use your culinary imagination and every day meals just became exciting again.

Includes recipes for:


  • CRUNCHY COCONUT SHRIMP

  • CRISPY ONION VEGGIES

  • FRENCH'S® CRUNCHY ONION CHICKEN™

  • BAKED PENNE & HAM

Full article here.

Jennifer Permalink | Comments (0) | social bookmarking

March 22, 2009

Recipe News: Banana strawberry pancake recipe

Pancakes anyone? Are you tired of eating plain pancakes? Here is a wonderful recipe for banana and strawberry pancakes. This recipe is great for anyone with a sweet tooth. For those of you, sprinkle them with powdered sugar just before serving! Just as with cookies, muffins and coffees, you can easily get creative with your pancakes too! Tip: If you make too many pancakes, wait until they cool and place them into a plastic freezer bag. When you are ready to eat them, you can pop them into the toaster or warm them up in the microwave! Tip: If you add a touch of white sugar to your batter, it will make your pancakes fluffier.

Includes recipe for:


  • Banana Strawberry Pancake Recipe

Full article here.

Jennifer Permalink | Comments (0) | social bookmarking

March 19, 2009

Recipe News: Recipe: Chuck Steak Goulash

A budget dinner doesn't have to come at the expense of rich flavors.

Chuck blade steaks, for example, need just a bit of extra love (and time) to be transformed into a tender, tasty and richly seasoned meal, all for about $1.50 per serving.

Cut from the muscular and often tough chuck or shoulder, these affordable steaks do best with a moist-heat cooking method, such as braising, which helps tenderize them. This chuck steak goulash — a simplified version of the Hungarian classic — provides that.

Includes recipe for:


  • CHUCK STEAK GOULASH

Full article here.

Jennifer Permalink | Comments (0) | social bookmarking

March 16, 2009

Recipe News: Traditional Irish stew recipe for St. Patrick’s Day

This Irish stew recipe is a traditional peasant food in Ireland. Chunks of leftover meat are added to potatoes and any other root vegetables that might be available and slow cooked to make a tender, tasty stew. The vegetables are filling and healthy, low in fat and calories. Peasants would have made this dish with water, but the Guinness gives an excellent flavor. Beef, chicken, or vegetable broth will also work. This is a good dish for the crock-pot. No browning is required, and after simmering all day, the meat will be very tender. All of the ingredients except the parsley go into the crock-pot together. The parsley gets stirred in at serving time for a fresh flavor and color.
Includes recipe for:
  • Irish stew recipe
Full article here.
Jennifer Permalink | social bookmarking

March 15, 2009

Recipe News: Recipe: Irish Lamb Stew

Meaty stews can be rich comfort foods but may also be high in fat. Giving a bit of thought to your choice and quantity of meat can lower the fat.

For lamb stew, leg meat is considerably lower in fat than other cuts and offers great flavor. The leg meat contains enough connective tissue so that it becomes relatively tender when cooked at a low temperature for a long time.

Includes recipe for:


  • IRISH LAMB STEW

Full article here.

Jennifer Permalink | Comments (0) | social bookmarking

March 14, 2009

Recipe News: Recipe: IRISH COFFEE CHEESECAKE

In keeping with our recent string of offering one absurdly indulgent recipe a week, here's one that covers all the important bases -- from booze to cheese to sugar.

Includes recipe for:


  • IRISH COFFEE CHEESECAKE

Full article here.

Jennifer Permalink | Comments (0) | social bookmarking

March 12, 2009

Recipe News: Recipe Makeover: baked popcorn chicken

The key to this makeover is an oven-frying technique that uses only a misting of oil to get a perfect golden crunch. If you like a spicier mix, you could toss in some cayenne pepper or your favorite blend of fried-chicken seasonings.

Includes recipes for:


  • Baked popcorn chicken

Full article here.

Jennifer Permalink | Comments (0) | social bookmarking

March 10, 2009

Recipe News: Breakfast recipes

Make sure you don't overfill the tins or your popovers may collapse. Ms. Cunningham suggests putting a teaspoon of marmalade in the bottom of each tin, but I found it made them much harder to clean and wasn't worth the extra effort.

Includes recipes for:


  • OATMEAL POPOVERS

  • ORANGE-PECAN SKILLET MILLET

Full article here.

Jennifer Permalink | Comments (0) | social bookmarking

March 8, 2009

Recipe News: Recipe: Herby haddock potato pancakes

HERBY haddock potato pancakes demand a classic hollandaise sauce, and whipping up one of your own needn't leave you feeling scrambled THIS is a classic marriage: eggs, hollandaise and haddock, all atop a herby potato pancake. It's the ultimate comfort food. It's also pretty versatile, making the perfect brunch but great for a simple supper, too.

As ever, produce is paramount. WeADVERTISEMENT

use Aberdeen smoked haddock at the Cook School, with its lovely pale flesh. I wouldn't go near the dyed stuff, which is oddly coloured and tends to be rubbery. As for tatties, we use Red Roosters, which are tasty and versatile and work excellently in these pancakes.

Includes recipes for:


  • For the hollandaise sauce

  • For the potato pancake

Full article here.

Jennifer Permalink | Comments (0) | social bookmarking

March 5, 2009

Recipe News: Readers share their favorite slow-cooker recipes

Along with a return to our kitchens, we’re seeing a return to our slow cookers — those handy appliances that hearken back to the days when homemakers in European villages took their cassoulets and roasts in covered pots to the village baker so they could be cooked all day in the slow heat of the oven after the baker had finished the day’s bread.

You can’t deny the usefulness of a gadget that allows you to put together a dish before you go to work and have it ready when you come home for supper.

We asked the readers of our weekly Reader Recipe Swap column to send us their favorite slow-cooker recipes, and they obliged. We’re sharing some with you here and more online.

Includes recipes for:


  • Slow-cooker Tex-Mex chicken and beans

  • Baked apples

  • Round steak casserole

  • Chicken in a pot

  • Texas hash

  • Easy and delicious Crock-Pot roast

  • Hickory-smoke brisket

Full article here.

Jennifer Permalink | Comments (0) | social bookmarking

March 3, 2009

Recipe News: March Recipe of the Month: Pecan-crusted pork tenderloins with spinach and swiss

Who is not on a low carb diet these days? Whether it’s Atkins or the Glycemic Index, or South Beach, more and more people are passing on white flours and white sugars. This has prompted a lot of creativity in the kitchen for delicious low carb meals that don’t skimp on flavor. Well I was up to the challenge.

Using pork tenderloin or thinly pounded chicken breasts, this recipe successfully substitutes ground almonds and pecans for the flour or breadcrumbs which would typically coat the meat. Stuffed with spinach and swiss cheese it makes for an addictive combination, and the coating adds a wonderful nutty flavor to the meat while cleverly avoiding those extra carbs.

Includes recipes for:


  • PORK TENDERLOINS

  • SAUTEED SPINACH

  • ROASTED CAULIFLOWER

Full article here.

Jennifer Permalink | Comments (0) | social bookmarking
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