January 27, 2008

Recipe News: Please give me some quick and easy eggless cake recipes

Please give me some quick and easy eggless cake recipes. — YOGIE MOODLEY Refer to my cookbook for easy eggless cake recipes. It is available from Spice Emporium, Gorimas and Manilall Ratanjee, or contact me directly on (031) 304-7270. Dear Asha Thank you for all the wonderful recipes that you have shared with readers. They have all been a success. I recently visited a home industry store and saw a carrot and almond loaf with cottage cheese icing. However, it contained eggs. Do you have a recipe that is eggless? — SINDY LAKAN

Includes recipe for:


  • EGGLESS CARROT AND ALMOND LOAF

Full article here.

Jennifer at Permalink | Comments (0) | social bookmarking

January 23, 2008

Recipe News: Buffalo Chicken Dip

Need a quick, easy appetizer for Super Bowl Sunday? Try this simple snack that's a favorite of Brad Hart, director of sports and market development for the Hamilton County Convention and Visitors Bureau.

Includes recipe for:


  • Buffalo Chicken Dip

Full article here.

Jennifer at Permalink | Comments (0) | social bookmarking

January 22, 2008

Recipe News: Recipe: Spinach Salad With Pineapple, Prosciutto and Shallot Dressing

This is a play on the traditional spinach salad; it can be served as a starter or offered alongside roast chicken, pork or duck. The addition of pineapple lends sweetness and body. Baby arugula leaves would work well instead of spinach.

Includes recipe for:


  • Recipe: Spinach Salad With Pineapple, Prosciutto and Shallot Dressing

Full article here.

Jennifer at Permalink | Comments (0) | social bookmarking

January 20, 2008

Recipe News: Recipes for a hot chocolate party

Nothing takes the chill out of the air like a mug of hot chocolate. Let it be the inspiration for your next party, whether you're hosting a full-scale bash or a gathering of girlfriends for an episode of "Grey's Anatomy."

Create a hot chocolate bar where guests can serve themselves the cocoa flavor and ingredients of their choice.

SETUP: Before guests arrive, make three types of hot chocolate, suggests Christopher Elbow, owner of Christopher Elbow Artisanal Chocolates. Stick to the basics -- dark, light and white -- so guests can fashion their own exotic concoctions. Keep the hot chocolate warm in thermal carafes or slow cookers.

Includes recipes for:


  • AMERICAN HOT COCOA

  • FRENCH HOT CHOCOLATE

Full article here.

Jennifer at Permalink | Comments (0) | social bookmarking

Recipe News: Recipes To Keep Hikers Fueled

Yes, it's true. You can, on occasion, manage to get a pizza delivered while backpacking the backcountry. All you need is a credit card, a robust phone signal and a willingness to hike to the hard road for your rendezvous with the delivery angel.

But more often than not, your phone will be as silent as a tomb, and your credit card will be more useful as an instrument for removing the barbed stingers of bees. In circumstances such as these, a large deluxe pizza - pineapple, no anchovies - is most likely to be enjoyed in your dreams.

But not necessarily; as the popularity of backcountry travel has grown, so has the number of delicious recipes that will satisfy not only the body's requirement for fuel but also the taste buds of the most discriminating deep-woods gourmand. And believe it or not, one of these is for pizza.

A Caloric Inferno

Hiking, even over the mild topography of Florida, expends a respectable number of calories. According to several different Web-based calculators, a 180-pound trekker burns in the neighborhood of 3,900 calories during the course of an eight-hour walk.

Includes recipes for:


  • GORP

  • CHICKEN AND RICE

  • BACKPACK POT ROAST

  • TRAIL PIZZA

Full article here.

Jennifer at Permalink | Comments (0) | social bookmarking

January 18, 2008

Recipe News: Load up on these carb-filled recipes

Potatoes, pasta and rice are comfort carbs worth tucking into -- in moderation, of course.

Includes recipes for:


  • Hearty and Heart-Healthy Potato Soup

  • Pasta Primavera

  • Layered Rice Pesto and Pepper Bake

  • Potatoes Lyonnaise

Full article here.

Jennifer at Permalink | Comments (0) | social bookmarking

January 17, 2008

Recipe News: Quick & Simplea Week's Worth Of Recipes To Make Your Life Easier

ENJOY THESE recipes, adapted with permission from "Good Housekeeping the Supermarket Diet Cookbook" (Hearst Books), the National Pork Board, Beefitswhatsfordinner.com, and the Quick and Simple staff.

Includes recipes for:


  • HAM AND CHEESE TARTS

  • ARTICHOKE PASTA SALAD

  • CRANBERRY BALSAMIC CHICKEN

  • EASY CHICKEN PARMESAN

  • TUNA-STUFFED TOMATOES

  • COUNTRY FRIED STEAK

  • BBQ PORK SKILLET

Full article here.

Jennifer at Permalink | Comments (0) | social bookmarking

January 14, 2008

Recipe News: Recipe for Easy Egg Rolls

No matter how delicious they are when you pick them up from your favorite Asian takeout, egg rolls always seem to turn to cold, oily logs by the time you get them home. Like so many fried foods, egg rolls are meant to be eaten hot and almost immediately after cooking. Getting them at their prime means either eating them at the restaurant or making them at home. The latter isn't as daunting as it sounds. Great egg rolls can be made in less time than it takes to get takeout. First, the wrappers. Wontons, which can be found in a variety of sizes in the produce section of most grocers, are best. Large square wrappers are the easiest to fold around a filling. It is important to seal the edges of the wrapper when folding. Otherwise, they can open during frying. This recipe uses egg, but water also could be used.

Includes recipe for:


  • EASY EGG ROLLS

Full article here.

Jennifer at Permalink | Comments (0) | social bookmarking

January 13, 2008

Recipe News: Hotting up: Skye Gyngell's zingy ginger recipes

Slightly oddly shaped, like fat misshapen hands, ginger originated in China before spreading to India, South-east Asia, West Africa and the Caribbean. Its very distinct flavour is not hot exactly, but nonetheless it has the ability to lend heat and freshness to dishes. Chameleon-esque, it works with almost anything – from meat and fish to fruit and vegetables.

It is also a perfect partner to the heat of fresh chillies, the sourness of tamarind or lime and the caramel sweetness of palm sugar. Added to just one or two spices, such as cardamom and mustard seeds, and finished with a glug or two of fish sauce, this versatile ingredient can very quickly give you the base for a simple but delicious curry.

Ginger's sprightly, lively flavour is a particularly wonderful addition to food cooked during these cold winter months. An explosion of pure, unadulterated, zingy heat in the mouth.

When buying fresh ginger, the skin should be tight, not wrinkly and soft, and it should snap crisply when bent and ooze a sharp, watery juice that is capable of making the eye squint with its heady, powerful flavour. A spice indeed in the true sense of the word: exotic, warm, and fragrant – and utterly particular in flavour.

Includes recipes for:


  • Colchester native oysters with ginger, mirin and soya sauce

  • Halibut with braised fennel and ginger

  • Ginger syllabub

  • The Forager by Wendy Fogarty

Full article here.

Jennifer at Permalink | Comments (0) | social bookmarking

January 10, 2008

Recipe News: 2 recipes worth trying

A good recipe is a key to success in baking, say Donna Eckler and Donna Johnson, owners of the Bread Ladies Artisan Bakery and Café in Greenfield. Here are a couple of recipes to get artisan bakers started.

Includes recipes for:


  • King Arthur Flour Classic Pumpernickel Bread

  • The Bread Ladies' Cinnamon Rolls

Full article here.

Jennifer at Permalink | Comments (0) | social bookmarking

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