Recipe News: A few of Libby's favorite fall recipes

includes recipes for:

  • Libby's Polenta with Fall Mushrooms

  • Libby's Gruyere Potato Gratin

  • Libby's Endive with Gorgonzola and Walnuts

  • Cider-Braised Pork Loin

  • Libby's Butternut Squash Risotto

Full article here.

Jennifer at Permalink | Comments (0) | social bookmarking

September 27, 2006

Recipe News: Baked beans recipe features Jack, Coke

"Your guests may not be able to identify the "secret ingredients" in these baked beans, but they'll love to learn that whiskey and cola are in there. Turn it into a main course by serving with cornbread.

It's perfect for cookouts, tailgating and Sunday supper."

Includes recipe for:

  • Jack and Coke Baked Beans

Full article here.

Jennifer at Permalink | Comments (0) | social bookmarking

Recipe News: Beef recipes

Includes recipes for:

  • Sally Gale’s Olive-Crusted Rib Roast

  • Chileno Valley Beef Stew

Full article here.

Jennifer at Permalink | Comments (0) | social bookmarking

September 26, 2006

Recipe News: Seasonal vegetables mix well

"Like fresh flowers in a bouquet, garden vegetables don't seem to clash no matter how they are combined.

From new potatoes and green beans to okra with tomatoes, foods that ripen at the same time seem to go well together in a dish.

So with our end-of-summer produce, we provide a simple zucchini and sweet corn recipe that uses garlic and cumin to finish the Southwestern flavor.

Of course, if you have hot peppers in your garden or in your shopping bag, they would also feel at home here, as would a bit of bell pepper, or green beans, or tomatoes"

Includes recipe for:


Full article here.

Jennifer at Permalink | Comments (0) | social bookmarking

September 24, 2006

Recipe News: Apple Turnovers Recipe

"With apple turnovers, the biggest decision one needs to make is how to do the pastry crust. If you use an already prepared frozen puff pastry or folded pie crust, the apple turnovers will be a snap to make, they will look pretty, and the crust may be acceptable, but probably nothing to write home about. If you use a homemade butter crust (pâte brisée) which is really not so hard to make, your pastry will taste wonderful, and may even be flaky, but not filled with puffy layers. If you make your own homemade puff pastry dough, which requires technique and steps beyond a simple homemade pie dough, you will have a truly delicious and gorgeous pastry. Since I have yet to master this last technique, I am obliged to use either a homemade butter pie crust, or a frozen prepared puff pastry sheet. I've made apple turnovers with both, and I can say that the homemade butter crust is light years better than the frozen puff pastry, but is obviously a bit more work. So, what I have here is a recipe that calls for either using a frozen puff pastry sheet or homemade pâte brisée dough.

The inside of these apple turnovers include apples, of course, but also dried currants, walnuts, apple sauce, a little sugar and cinnamon, and a dash of vanilla."

includes recipe for:

  • Apple Turnovers Recipe

Full article here.

Jennifer at Permalink | Comments (0) | social bookmarking

September 23, 2006

Recipe News: Cook's Corner: Recipes

includes recipes for:




Full article here.

Jennifer at Permalink | Comments (0) | social bookmarking

September 19, 2006

Recipe News: Sweeten your week with our series of dark chocolate recipes

"Americans are giving in to the dark side -- of chocolate, that is. No longer satisfied with standard semisweet chocolate or (gasp!) milquetoast milk chocolate, we're buying ever darker chocolate.

One indication of the trend is that chocolate makers are prominently displaying cacao percentages on their packages, cacao being the basic ingredient in chocolate.

Another is the announcement that Nestle, the world's largest food company, is entering the gourmet dark baking chocolate market. Two new products, 53 percent cacao dark chocolate and 62 percent cacao bittersweet chocolate, should be on supermarket shelves later this month under the "Chocolatier" label.

To help you indulge your darkest chocolate fantasies, here's the first installment in a week's worth of recipes.


Sure, you've eaten a ton of the stuff. But take this quiz to see how much you really know about chocolate.

What's the difference between cacao and cocoa?

Cacao is the small tropical tree from which cacao beans come, as well as the pure paste of the beans. Cocoa is extracted from the cacao bean in the form of powder and butter. The term "cocoa" was probably a misspelling by early European traders."

includes recipes for:


Full article here.

Jennifer at Permalink | Comments (0) | social bookmarking

September 18, 2006

Recipe News: "Zinzinnati" Football Season Tailgate Recipes

"It's that time of year -- FOOTBALL SEASON! "Who dey" goin' to tailgate before the game!!??!! Well, here's tons of ideas and recipes to start the season out on a winning note.

All these tailgate recipes are easy to prepare and simply delicious, whether they are creamy or cheesey or spicy or crunchy! Go Bengals!!

The first three dips are the dips that I get calls on every single week --- many times from my own boys! These recipes score extra points every time!"

includes recipes for:

  • Buffalo Chicken Dip

  • Pepperoni Pizza Dip

  • Cincinnati Skyline Dip

  • Cincinnati Bengal Beef Beer Franks and Sauerkraut for a Zinzinnati Tailgate

  • Zinzinnati Oktoberfest Brew Pub Cheese Dunk

  • Beefy Cheese Football

Full article here.

Jennifer at Permalink | Comments (0) | social bookmarking

Recipe News: Cook 3 hours, and then eat well all week

"Does the post-workday conversation with your spouse, partner or kids ever go something like this?

Related stories
A week of good meals: Week One / Shopping list
A week of good meals: Week One / Recipes

"What's for dinner?" he or she asks.

"I don't know. What are you making?" you reply. Another great start to a relaxing evening at home has begun.

Even many people who love to cook dread weeknight dinners. In addition to the pressure of feeling as if you must put a respectable meal on the table for your family, there's the added time pressure of doing it before everyone scatters to their respective activities, and the fact that, frankly, all you feel like doing is flopping on the couch and staring at the ceiling. And that's if you already have groceries in the house and a recipe in mind.

So it was with great thankfulness, bordering on tear-filled joy, that I recently discovered a simple, straightforward plan that will, with one three-hour stint in the kitchen a week, plus a few minutes of prep time after work on weeknights, provide you not only with a Norman Rockwell-caliber Sunday dinner, but also dinners and several lunches for most of the rest of the week.

The plan comes in the form of a slim, unassuming book called "Cook Once a Week, Eat Well Every Day," by Toronto-based home cooking-coaching expert Theresa Albert. The book (Marlowe & Co.; $15.95; available through local booksellers or includes 13 weeks' worth of menus, a work schedule, recipes and an easy-to-photocopy shopping list for that week's ingredients. (Beginning today, we're featuring these meal plans and others like them in On the Go each month.)

By using the meal plans and shopping lists, you buy only what you really need at the grocery store, with an expected cost of about $85 a week for a family of four. You don't have to pore over all your cookbooks and come up with menus of your own, and then distill the recipes into a shopping list -- you just go through the pantry and fridge to see what you have on hand, cross that off the list, and get the remaining items at the grocery. If you do it the morning of the day you'll be cooking, you don't even have to put away those groceries."

Full article here.

Jennifer at Permalink | Comments (0) | social bookmarking

September 15, 2006

Recipe News: Modern day 'Cracker Garden' recipes

"In the early 1900s in Southwest Florida, pioneer families had "kitchen gardens" - otherwise known as "Cracker Gardens" - where they would grow their vegetables and herbs.

At that time, there were very few herbs grown. Rosemary and mint, which are of the same family, were the most common. Wild asparagus, which grows as a vine, also grew in abundance. The taste is somewhat similar to cultivated asparagus. In fact, it still grows at the Naples Museum in their gardens.

Swamp cabbage is another "Cracker" favorite that comes from the heart of the cabbage palm. The cabbage palm is the official state tree. The central core is the part called "swamp cabbage," or hearts of palm. Tomatoes, peppers and pole beans were grown, too.

Since there were no supermarkets to depend upon, they lived off the land they were settling. They could buy flour, dried beans, smoked meats and some canned goods. However, they depended on what they could grow for their produce while they fished and hunted for their protein."

includes recipes for:

  • Roasted potatoes with rosemary

  • Roasted rosemary vegetables

  • Dilled cucumber salad with shrimp

  • Chicken and okra gumbo soup

Full article here.

Jennifer at Permalink | Comments (0) | social bookmarking

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