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The OTHER Pot Roast
Okay, I’m not fully rested yet. Thawed what I thought was the chuck roast, minced the onion, carrots, and celery, started those simmering – and realized that the meat was a PORK shoulder roast?!?! Too late to thaw the beef – I had a two o’ clock deadline. So…

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Posted by Linda :
Saturday 23 October 2010 - 19:35:12
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Some Fall Comfort Foods – with style
Once again the “Chef on a Shoestring” segment on CBS’ Saturday Early Show comes through!

Using roasted pumpkin and fried celery root in a salad is not in my normal repertoire – but I’ll try anything once wink The crumb topped apple tart is fairly traditional…

But what caught my attention

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Posted by Linda :
Wednesday 13 October 2010 - 23:42:46
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Sometimes a recipe just goes too far…
Such is the case with Cider Slow-Cooked Apples, from the kitchen of Jacquy Pfeiffer. Sounds delicious, doesn’t it?

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Posted by Linda :
Saturday 09 October 2010 - 16:14:39
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Let’s Celebrate Autumn
Okay, it’s not “officially” here – another few hours or so – but it’s become cool, sometimes damp, chilly nights… And here in Upstate New York, my favorite season is beginning to bloom. Yes, I said ‘bloom’. Autumn flowers, most obviously mums, are everywhere, and the trees are just starting to show their glorious colors. The Cider Mill is open – home of the best cider, best doughnuts, and best candy apples (and the best smelling place in the world!)… Ah…. Fresh apples are once again in abundant numbers! Here’s a variation on apple pie that is lighter and lower in fat and calories. If you desire those things, try Rocco DiSpirito’s Apple Pie. It doesn’t use a traditional crust, rather an oatmeal and nut topping similar to a Brown Betty. Nothing wrong with that! There are so many wonderful ways to use apples – let me know some of your favorites?!?!

Posted by Linda :
Wednesday 22 September 2010 - 14:13:44
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A summer, Italian-style delight
While fresh tomatoes abound, here’s a great idea to try – it takes just a few minutes to assemble, and while it tells you to cook in an oven, using a well sprayed baking sheet or better yet, a disposable aluminum pan, I’m sure that these would work well on the grill.

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Posted by Linda :
Friday 03 September 2010 - 00:43:47
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Homemade Whole Grain Bread
I don’t know about you, but in my area I can pay $4 (or more) a loaf for anything decent.

Even when I’ve found a good recipe, buying all those different flours can cost a small fortune! This recipe suggests using a multi-grain cereal mix instead of buying pounds of varieties of flour.

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Posted by Linda :
Friday 27 August 2010 - 16:18:20
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Enchilada flavors – the easy way
After Papa’s Surprise Party, we had an awful lot of ricotta left over – guess we bought too much wink Since I’d had my fill of Italian-style food for a while, I searched for some alternative recipes using this wonderful cheese – there were lots of traditional lasagnas (nope – Italian) and cheesecakes, but those struck me as too heavy for our STILL oppressive heat and humidity.

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Posted by Linda :
Wednesday 28 July 2010 - 22:29:31
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An Impromptu Party Appetizer
“Come on out and spend the day at the lake!” No holiday, no special occasion – just a spur of the moment event. The host had said that they were picking up some steaks, so of course, you KNOW I couldn’t go empty handed wink

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Posted by Linda :
Friday 23 July 2010 - 15:44:16
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Turkey Pot Pie – Summer Style!
I love turkey pot pie – it’s best when you make your own (usually a few days after Thanksgiving wink ), but I’ve been known to buy those frozen, individual pot pies. Both choices require oven time. It’s too hot for that. Here’s a variation that requires a little stove time, but shares all the great flavors. From Rachael, her Open Faced Turkey Burgers with a Pot Pie Gravy offers a lot of meat, less crust, and an interesting, healthy topping. A kewl way to sneak in some vegetables – on a burger! Add a side of "salt potatoes", and you've got the full experience.

Posted by Linda :
Thursday 08 July 2010 - 14:07:05
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Shrimp Scampi – Mexican style
To make this dish, you must first make Slow-Cooked Garlic in oil, or Mojo de Ajo, aka “Liquid Gold”. I’ve used a similar technique before, and I’ve got to tell you – there is nothing that makes your house smell better than slowly roasting garlic in olive oil. Okay, a dozen roses might smell just as good, but I’m a ‘foodie’ wink

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Posted by Linda :
Wednesday 09 June 2010 - 12:40:41
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