November 6, 2007

Recipe News: Recipe of the Week: Nutted Wild Rice

Mary Harmeson of Traverse City shared this recipe by special request. She brought it to a recent gathering of friends, and everyone raved about it. It can be served at room temperature, which makes it ideal as a dish to pass for potlucks, picnics and tailgates. It also could make an ideal Thanksgiving side dish.

Mary acquired the recipe from her sister, Sally Benner, who adapted it from one in "The Silver Palate Cookbook."

Includes recipes for:


  • Nutted Wild Rice

Full article here.

Jennifer at Permalink | Comments (0) | social bookmarking

November 4, 2007

Recipe News: One-stop shopping for Martha Stewart's best recipes

Martha Stewart is nothing if she's not definitive. The domestic maven has built an empire by being the authority on everything from gardening to gift-giving. Now, Stewart has created a collection of her classic recipes in two new books. "'The Martha Stewart Living Cookbook: The New Classics' and the 'Original Classics' are two books that belong in every kitchen," says Stewart, who combed through her magazine's seven- year archive to hand-select her favorite recipes for both books. "With these useful compendiums, the home cook can access thousands of the most delicious recipes from the pages of Martha Stewart Living to create memorable and inspiring meals."

Includes recipes for:


  • Spiced Red Lentil Soup with Crispy Fried Ginger

  • Rice Noodles with Chinese Broccoli and Shiitake Mushrooms

  • Zucchini Stuffed with Chickpeas and Israeli Couscous

  • Lighter Chicken Potpie

  • Poached Chicken

  • Sour Cherry-Pistachio Crisp

Full article here.

Jennifer at Permalink | Comments (0) | social bookmarking

November 2, 2007

Recipe News: TASTE THE BEST: You'll love these delightful pear recipes

What is juicy and sweet and a good source of vitamin C? If you guessed pears, you would be correct.

According to whfoods.com, pears are delicious fruits that are related to the apple and the quince. While there are thousands of varieties of pears with each differing in size, shape, color, taste and storage qualities, the Bosc, Bartlett, Anjou and Comice pears are the most commonly available types in the United States. Varieties such as Conference, Passe Crassane and Packham, which are popular in other countries, are also becoming more widely available.

Pears generally have a large round bottom that tapers towards the top. Depending upon the variety, their paper-thin skins can either be yellow, green, brown, red or a combination of two or more of these colors. The white to cream-colored flesh of pears is very juicy and sweet, while their textures are soft and buttery, yet slightly grainy. Like apples, pears have a core that features several seeds.

Pears have many health-related benefits with them. They are a good source of vitamin C, copper and is high in fiber, which can lower high cholesterol levels and is good news to people at risk for atherosclerosis or diabetic heart disease.

Includes recipes for:


  • Frisee Salad with Pears, Blue Cheese, and Port Vinaigrette

  • Roasted Baby Pears with Herbed Goat Cheese

  • Tray Baked Pork Chops with Herbey Potatoes, Parsnips and Pears

  • Blue Cheese and Brie Quesadillas with a Pear and Brown Sugar Compote

  • Pear Gorgonzola Tart

  • Pear and Cherry Buckle

Full article here.

Jennifer at Permalink | Comments (0) | social bookmarking

Recipe News: Recipe: Chocolate-Caramel Apples

" This is a great twist on the traditional caramel apple recipe."

Includes recipe for:


  • Chocolate-Caramel Apples

Full article here.

Jennifer at Permalink | Comments (0) | social bookmarking

November 1, 2007

Recipe News: Macaroni recipes

"Nothing brings in the cold weather more then baked mac & cheese.

Includes recipes for:


  • Paula Deen's Creamy Macaroni and Cheese

  • Baked Mushroom Mac 'n' Cheese

  • Beer and Pretzel Mac 'n' Cheese

  • Baked Gemelli with Savoy Cabbage and Fontina

  • Tyler Florence's Mac 'N' Cheese with Bacon

Full article here.

Jennifer at Permalink | Comments (0) | social bookmarking

October 30, 2007

Recipe News: Lean to love the artichoke (+ recipe)

It's spring! Get up off the floor, stop hiding and get out into the garden. Artichokes are the edible, immature flowers of a cultivated thistle and they raise their heads in spring. They produce two crops a year so if you miss them now you'll catch them in autumn.

It's nothing short of miraculous that someone discovered you could actually eat the prickly, spiky things.

Jews introduced artichokes to northern Italy in the 16th century - and Catherine de Medici kindly took them to France when she married Henry 11.

You should buy artichokes as fresh as possible with tightly closed leaves. If the leaves are open, they're too old and will be bitter rather than mild and nutty. Artichokes are rather sensuous and tactile - they're best eaten with the fingers and you have to slowly undress them leaf by leaf, till you have revealed the hidden, inner heart. A person who goes from love affair to love affair is said to have a "heart like an artichoke", scattering leaves right and left.

Includes recipe for:


  • STUFFED ARTICHOKES

Full article here.

Jennifer at Permalink | Comments (0) | social bookmarking

October 29, 2007

Recipe News: Short recipes that are easy to swallow

Give way to your creative side with this pumpkin trifle. Consider the recipe just a guide for making your own patterns and designs as you layer pumpkin pudding, pound cake and whipped cream. This recipe takes a little time, but you could easily make a similar trifle with a quick pudding (whip pumpkin pie filling into prepared tapioca pudding) and purchased whipped topping.

Includes recipe for:


  • Pumpkin Trifle

Full article here.

Jennifer at Permalink | Comments (0) | social bookmarking

October 28, 2007

Recipe News: Tasty Hallowe'en treats

Every Hallowe'en, in my sister-in-law's Northamptonshire village, one of the residents sits on her doorstep with a basket of apples for the trick-or-treat callers.


Devilish delights for a spirited Hallowe'en evening
You have to admire her nerve, as well as her stand against the view that only vile, artificially flavoured sweets count as a treat.

There's nothing wrong with Hallowe'en as a reminder of our pagan past, when the Celts believed the dead came back and had to be frightened off with scary costumes and bonfires.

But trick-or-treating brings me out in a rash. It might be fine in the US, where it has a claim to be "traditional", but here it's nothing short of extortion.

It's time to revive some British customs, such as apple bobbing, which is fun and infuriatingly difficult for both adults and children.

Includes recipes for:


  • PARKIN

  • TOFFEE APPLES

  • PUMPKIN SOUP WITH SAGE LEAVES AND CROUTONS

  • SAUSAGES WRAPPED IN BACON (PIGS IN BLANKETS)

  • Meringue ghosts and bones

  • Cheese pumpkins

Full article here.

Jennifer at Permalink | Comments (0) | social bookmarking

October 26, 2007

Recipe News: Recipes in honour of Wold Pasta Day

Includes recipes for:


  • BACON AND TOMATO FETTUCCINI

  • SPAGHETTI WITH CHERRY TOMATOES

  • MEDITERRANEAN PASTA BAKE

  • SCRAWNY RONNIE'S KILLER CASSEROLE

Full article here.

Jennifer at Permalink | Comments (0) | social bookmarking

October 24, 2007

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

Includes recipes for:


  • CHICKEN CROISSANT SANDWICH

  • SWEET AND SOUR PORK

  • SPICED BEEF AND POTATOES

  • CRUSTLESS MINI QUICHES

  • CHEESY TUNA PATTIES

  • LINGUINE WITH SWEET ONIONS AND OLIVES

  • HAM AND ROASTED PEPPER QUESADILLA

Full article here.

Jennifer at Permalink | Comments (0) | social bookmarking

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