Recipe News: Recipe | Moo Shu Chicken Wraps

Includes recipe for:


  • Moo Shu Chicken Wraps


Full article here.

Jennifer at Permalink | Comments (0) | social bookmarking

April 19, 2006

Recipe News: Mac and cheese

"It's a feather in every cook's cap to be able to make a great macaroni-and-cheese dish. Maybe you already have a favorite recipe - but if not, we've collected an assortment fit to please even the most fickle eater.
The starting point is a basic recipe that the very, very picky folks at Cook's Illustrated magazine deemed the "best" after testing more than 40 variations.

On the extreme end, we offer a recipe based adapted from cookbook author Jim Thorne's "Simple Cooking." The recipe contains nothing more really than elbow pasta and loads of cheddar cheese."

Includes recipes for:


  • CLASSIC MACARONI AND CHEESE

  • GREEK MAC AND CHEESE

  • CREAMY STOVETOP MAC 'N' CHEESE

  • UPSCALE MACARONI AND CHEESE


Full article here.

Jennifer at Permalink | Comments (0) | social bookmarking

New Book from the Japanese "Martha Stewart:" Harumi's Japanese Cooking

Looking for the latest import food diva? Look no further than Harumi Kurihara, whose new book Harumi's Japanese Cooking is all the rage according to the New York Times piece entitled "Empress of Domesticity Drops In":
Ms. Kurihara's television cooking shows, housewares stores, cookbooks and food magazines have propelled her to rock-star status in Japan, and her first book in English, "Harumi's Japanese Cooking," has just been published in the United States
Using common Japanese ingredients Ms. Kurihara whips up dishes that are simple and traditional:
The ingredients Ms. Kurihara uses most often, though, are longtime standards of the Japanese kitchen: soy, sesame, ginger, rice and its derivatives (sake, vinegar) and especially the members of the huge green-onion family. While American cooks use either slim scallions or fat leeks, their Japanese counterparts use every size in between. In addition "there is no Japanese cooking without myoga," Ms. Kurihara said, picking up a graceful shallotlike bulb that is related to ginger. Its streaks of green, pink and white were reflected in the blossoming tulip trees outside. "It's so refreshing to taste the first cabbages, the spring onions, new garlic and artichokes," she added, speaking the international language of cooks.
Purchase Harumi's Japanese Cooking : More than 75 Authentic and Contemporary Recipes from Japan's Most Popular Cooking Expert from Amazon.com
Michael Dupuis at Permalink | social bookmarking

April 18, 2006

Recipe News: Creamy custard - and chocolate twist

"Flan is a classic Mexican dessert. The caramel custard is traditionally flavored with vanilla, but you can substitute other extract, such as almond or coffee, for a different taste.

Here are two recipes to try. The first is a traditional flan from "El Charro Cafe Cookbook," by Jane and Michael Stern (Rutledge Hill Press). The book features recipes from Carlotta Flores, great-niece of the founder of El Charro Cafe in Tucson, Ariz., the oldest Mexican restaurant in continuous operation by a family in the United States.

The second recipe, contributed by Eugenia Graybill of East Lansing, puts a chocolate cheesecake-twist on flan."

Includes recipes for:


  • FLAN

  • CHOCOLATE CHEESECAKE FLAN


Full article here.

Jennifer at Permalink | Comments (0) | social bookmarking

April 17, 2006

Recipes News: SPRING RECIPES

Includes recipes for:


  • Spring asparagus with melted brie, balsamic and olive oil

  • Mache and beet salad

  • Green onion and ginger-fried rice with bean sprouts


Full article here.

Jennifer at Permalink | Comments (0) | social bookmarking

April 15, 2006

Recipe News: Think only professional chefs attempt recipes that call for chocolate?

"he dark stuff is easier to cook with than you might think, said Susan Westmoreland, Good Housekeeping's food director.
"Just be sure your bowls and measuring cups are dry because one drop of water can ruin the chocolate's texture," she advised. "Also, chocolate can hold its shape even after it's melted, so stir it around before putting it back in the microwave."
Here are more of Westmoreland's tips for cooking with chocolate - including advice on how to make eye-catching garnishes. For some delicious chocolate-dessert recipes, visit http://www.goodhousekeeping.com.

MASTERING THE MELTDOWN

The easiest way to get chocolate all gooey is to microwave it. Because the chocolate isn't exposed to direct heat, it's less likely to scorch.
Good Housekeeping's tips for perfect results: Break chocolate into squares or pieces, and place in a glass measuring cup with an easy-to-grasp handle. On High power, chocolate melts in 45 seconds to 2 1/2 minutes. Times vary depending on your microwave oven and the type and amount of chocolate; white chocolate melts more quickly than milk or semisweet."

Full article here.

Jennifer at Permalink | Comments (0) | social bookmarking

Recipe News: Family-friendly brunch recipes brighten the Easter holiday

"Here are two kid-friendly Easter brunch recipes that are also fun to make.
Gracie Lorincz, 7, of Bloomfield Hills kid-tested Scrambled Egg Nests. Because Gracie is spending Easter with her grandparents in Florida, she made this brunch a week earlier for her family.
Since Gracie's favorite chef is Emeril Lagasse, she kicked this recipe up a notch by using southwest-style potatoes (the refrigerated version) and southwestern egg substitute instead of regular eggs. Like many children, Gracie doesn't care for onions, so they were left out.
"Spicy!" declared Gracie after she sampled a nest. Gracie's dad, Steve, told her they were delicious, and she knew he meant it after he ate his third nest!"

Includes recipes for:


  • Scrambled Egg Nests

  • Flowery Fruit Basket


Full article here.

Jennifer at Permalink | Comments (0) | social bookmarking

April 13, 2006

Recipe News: Try these recipes for a time-saving meal

"Do you have to prepare Easter dinner but don't have any time? Here's how to put a great dinner on the table in less than 90 minutes, which gives plenty of time for the family Easter egg hunt and attending church.

A menu of Easy Glazed Ham, Green Bean Bundles, Baked Sweet Potatoes and Yogurt Fruit Delight requires less than 30 minutes preparation and about 60 minutes in the oven.

Glaze the ham and pop it in the oven with the sweet potatoes. While they are baking, prepare green beans and put them in the oven for 20 minutes. Remove fruit from freezer, and spoon yogurt into glasses. Serve the meal, allowing fruit to thaw while you are eating. Spoon fruit over yogurt to end the easy meal.

The best part of this meal is the cost. You can serve four to six people for approximately $20-$25."

Includes recipes for:


  • Green Bean Bundles

  • Easy Glazed Ham

  • Baked Sweet Potatoes

  • Yogurt Fruit Delights


Full article here.

Jennifer at Permalink | Comments (0) | social bookmarking

Recipe News: Recipes abound for hard-cooked eggs

"You'd have to find a couple of dozen Easter eggs to exhaust all the recipes for hard-cooked eggs in "The Good Egg" by Marie Simmons.

The cookbook, which won the James Beard Award back when it was published in 2000, is available for the first time in paperback ($15 from Houghton Mifflin).

In it, Simmons gives numerous variations for deviled eggs plus intriguing recipes for beef, salad, rice dishes and more featuring hard-cooked eggs.

The accompanying pasta recipe is a simplified version of one that appears in the book."

Includes recipes for:


  • Curried stuffed eggs

  • Avocado and jalapeno stuffed eggs

  • Tarragon and honey mustard stuffed eggs

  • SPRING PASTA WITH EGGS, ASPARAGUS AND HAM


Full article here.

Jennifer at Permalink | Comments (0) | social bookmarking

Recipe News: Sour cream brightens traditional poundcake recipe

Includes recipe for:


  • VANILLA SOUR CREAM POUNDCAKE WITH FRESH BERRY SAUCE


Full article here.

Jennifer at Permalink | Comments (0) | social bookmarking

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