April 6, 2008

Recipe News: Party mix recipes for game night

Whether it's a group of gals who meet monthly to roll the dice in a game of Bunco, a lively gathering of wordsmiths playing Scrabble, or Monopoly among family, game night is an idea that doesn't go out of style.

And where people assemble there's usually food. Legend has it that the sandwich was invented when John Montagu, the fourth earl of Sandwich, requested a repast that wouldn't soil his fingers while he played cards.

If dinner is to be served after a round of games, simple appetizers might be set out at the table. These can include grapes, vegetables or hummus and pita chips, tortilla chips and salsa, or anything one can easily nibble while playing cards and visiting.

Includes recipes for:


  • OYSTER CRACKER NIBBLES

  • PARASOL UP GAME MIX

  • FAUX ROCCA

Full article here.

Jennifer at Permalink | Comments (0) | social bookmarking

April 3, 2008

Recipe News: Recipe finder: Cinnamon Streusel Cake

Marcy Busse of McHenry, Ill., was looking for a recipe for a cinnamon bundt cake. Dukey Marr of Phoenix, Md., sent in her "decades old" recipe for Cinnamon Streusel Cake, which can be made as a bundt cake. She says her husband, children and grandchildren all love this cake and it always disappears quickly at her house. She most often makes it using a lemon-cake mix for the base, although any of the others are good, too.

Marr suggests that if you intend to serve this as a coffeecake, omit the glaze -- it makes it too sweet. I tested her recipe with a lemon-cake mix I happened to have in the house and the glaze. We did not find it to be overly sweet. The preparation is simple and fast and the result was a beautiful, moist and tasty cake.

Includes recipe for:


  • CINNAMON STREUSEL CAKE

Full article here.

Jennifer at Permalink | Comments (0) | social bookmarking

That Microwave Oven May Be Able to Do More Than You Think


The always informative Mark Bittman has written about new and interesting ways that you can put that microwave oven of yours to good use:
FOR years, I hadn’t used my microwave for much besides reheating leftovers and softening ice cream. I make popcorn the real way, I steam my vegetables on the stovetop, and everyone knows a potato doesn’t really bake in a microwave. But after all, the thing is sitting there, built into my wall. You have one, too, unless it broke and you haven’t replaced it (understandable but unusual). Shouldn’t you be using it for more than reheating coffee?
How about eggplant, steamed pudding, and steamed veggies? You'll find recipes and more: You Use It Every Day. But Can You Make It Cook?
Michael Dupuis at Permalink | Comments (0) | social bookmarking

April 1, 2008

Recipe News: Make this Banana Split Cake in layers

Who doesn’t like banana splits?

Years ago I got a banana split cake recipe.

Don’t remember who gave this to me, but Gene was at a Soil and Water Conservation meeting and this was bought for everyone to try.

Everyone enjoyed this cake. Gene got the recipe for me to try. (Men, you can get recipes to try.)

Anyway, it has been one of my favorites.

Everyone sure enjoys this recipe, and we don’t have to bake the cake. This is made in layers.

Includes recipe for:


  • Banana Split Cake

Full article here.

Jennifer at Permalink | Comments (0) | social bookmarking

March 30, 2008

Recipe News: "The Best Chicken Recipes"

In the world of cookbooks and food magazines, rule No. 1 is simple - chicken sells. Americans have a seemingly insatiable appetite for chicken. Between 1970 and 2004, chicken consumption more than doubled to nearly 60 pounds per person a year, federal data show. Which is why smart editors fill their pages with a steady stream of recipes for all manner of chicken dishes. Of course, that can create a bit of chicken recipe clutter. How to decide which recipes merit clipping? The editors at Cook's Illustrated magazine aim to make that easier with their latest cookbook, "The Best Chicken Recipes," a weighty collection of their top tips and recipes for buying, prepping and cooking chicken. From most publishers, the title would be mostly meaningless - even wishful - marketing. But the folks behind Cook's Illustrated painstakingly test each recipe dozens of times during development

Includes recipe for:


  • RED-COOKED CHICKEN

Full article here.

Jennifer at Permalink | Comments (0) | social bookmarking

March 26, 2008

Recipe News: Maple-based recipes

This is the time of the year for maple syrup, try these recipes.

Includes recipes for:


  • Maple frosted banana muffins

  • Maple ham burgers

Full article here.

Jennifer at Permalink | Comments (0) | social bookmarking

March 24, 2008

Recipe News: Winning Walnut Recipes Ideas for Healthy Eating

It's true," says registered dietitian Ellie Krieger. "Eating walnuts every day is one of the easiest ways to improve your diet and your health." As host of a national network cooking show, Krieger focuses on fresh, healthful cooking that's easy for families.

"Eating healthy should also be tasty and enjoyable," says Krieger. She suggests keeping on hand and using regularly ingredients that have big flavor and big nutrition:

Includes recipes for:


  • Walnut, Cherry-Apricot Tart

  • Summer-Fresh Confetti Walnut Quinoa Salad

  • Warm Orzo and Walnut Salad With Garden Vegetables, Chevre and Herbs

Full article here.

Jennifer at Permalink | Comments (0) | social bookmarking

March 22, 2008

Recipe News: GET TODDLERS TO EAT THEIR VEGGIES

Young children need to eat healthy snacks between meals to keep their bodies nourished. If toddlers are fussy eaters, this can prove challenging.


You should always have fresh fruit, raw vegetables and other nutritious snacks on hand for toddlers between meals. These healthy snacks will help satisfy their hunger while supplying the vitamins and other nutrients they need.

Many toddlers are fussy eaters and refuse to eat some nutritious foods. For these children, it's oftentimes beneficial to "hide" foods such as vegetables inside delicious muffins, cookies, breads, meats and sauces. Eventually your child will start acquiring a taste for these healthy foods and you can begin re-introducing them in their raw forms.

Includes recipes for:


  • OATMEAL CARROT MUFFINS

  • ZUCCHINI AND CARROT COOKIES

Full article here.

Jennifer at Permalink | Comments (0) | social bookmarking

March 20, 2008

Recipe News: Flay's Recipes For Leftover Easter Eggs

This time of year, you find a lot of hard-boiled eggs in Easter baskets -- but what do you do with them after the holiday?

The Early Show's resident chef, Bobby Flay, has some delicious recipes using leftover Easter eggs -- recipes sure to keep the whole family smiling!

Flay uses "hard-cooked" eggs. They're not the same as "hard-boiled" eggs. Hard-cooked eggs use slower, lower heat than boiling water. That enables the eggs to cook much more evenly, and prevents them from becoming "rubbery."

Flay's hard-cooking technique is explained beneath the suggestions below.

Includes recipes for:


  • Spanish Spiced Deviled Eggs

  • Egg & Crab Salad on Toasted Bread

  • Grilled Asparagus and Egg Salad with Tarragon-Caper Vinaigrette

Full article here.

Jennifer at Permalink | Comments (0) | social bookmarking

March 18, 2008

Recipe News: Chef shares recipes for hors d'oeuvres

Pastry chef Jeff Slathar of the Colonial House opens his private recipe box to offer these delicious hors d’oeuvres recipes that range from the simple to the sublime. These foods are perfect for entertaining — a graduation reception, progressive dinner or cocktail party.

Includes recipes for:


  • Parmesan-Rosemary Icebox Crackers

  • Hors d’oeuvres with Pate a Choux

  • Ham Salad

  • Chicken Salad

  • Dill Spread

Full article here.

Jennifer at Permalink | Comments (0) | social bookmarking

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