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A Variety of Raisins

Posted: 04/23/2009 - A raisin is like a grape with a suntan, because that’s how the dark varieties are created – from the heat and light of the sun. It’s probably safe to say that raisins were discovered accidentally by man when grapes dried on the vine. After tasting them…they were a hit!

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Greek Isles Chicken

Posted: 04/23/2009 - Coat a 9" x 13" baking dish with nonstick cooking spray. Place the chicken in the baking dish. Pour the lemon juice over the chicken and season with the salt and pepper. Cover tightly with plastic wrap and chill for 4 to 6 hours, or overnight. Preheat the oven to 350°F. Drizzle the chicken with the olive oil and sprinkle with the oregano. Bake for 50 to 60 minutes, or until no pink remains and the juices run clear.

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Egg Salad Week

Posted: 04/23/2009 - If you think it’s wasteful to throw out decorated hard-boiled Easter eggs once the festivities are over, think again. Food safety comes first, and we should never eat an egg that’s been out of the fridge for more than 2 hours. So, if eggs have sat out in Easter baskets, were used for an egg hunt and/or are cracked, toss them out!

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Easter Egg Nests

Posted: 04/13/2009 - Preheat oven to 350°F. Coat cookie sheets with nonstick cooking spray. In a medium bowl, beat sugar, egg, vanilla, and food color with an electric beater on medium speed until well blended. Beat in flour until smooth then fold in coconut. Drop by heaping teaspoonfuls 2 inches apart on cookie sheets. Flour your thumb and make an indentation in the center of each cookie to create a "nest." Bake 10 to 12 minutes, or until the edges are golden. Remove from the oven and gently push 2 jelly beans into each nest. Let nests cool slightly on cookie sheets then remove to wire racks to cool completely. Store in airtight containers.

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Homestyle Potato Salad

Posted: 04/13/2009 - Place potatoes in a large soup pot, cover with water, and bring to a boil over high heat. Cook 25 to 30 minutes, or until fork-tender. Drain and cool slightly. Cut potatoes into chunks and place in a large bowl. Add egg, bell pepper, and celery; set aside. In a medium bowl, combine the remaining ingredients; mix well. Pour sour cream mixture over potatoes and mix until thoroughly combined. Chill 2 to 3 hours before serving.

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Jezebel Sauce

Posted: 04/13/2009 - In a large bowl, combine all ingredients and mix with a wire whisk until well blended. Refrigerate until ready to serve. SERVING SUGGESTIONS: Serve with baked ham or spoon over a block of cream cheese with crackers to make a festive hors d’oeuvre.

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Anytime Ham

Posted: 04/13/2009 - Preheat oven to 400ºF. Trim ham of all excess fat and place cut-side down in a large roasting pan. Bake 45 minutes then drain off any pan drippings and reduce heat to 350ºF. Meanwhile, place yams, white potatoes, peaches and apricots in a large bowl and toss gently; set aside. In a medium saucepan, combine 1 cup of the reserved peach syrup, 1/2 cup of the reserved apricot syrup, the maple syrup, dry mustard, and ginger; bring to a boil over medium-high heat then remove from the heat. In a small bowl, mix 3 tablespoons of the remaining reserved apricot or peach syrup with the cornstarch and add to the hot syrup mixture, stirring until thickened. Place the potatoes and fruit around the ham and pour the syrup mixture over everything. Bake 35 to 45 minutes, uncovered, basting occasionally.

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Flourless Chocolate Cake

Posted: 04/13/2009 - Preheat the oven to 425°F. Butter the bottom and sides of a 9-inch pie plate. Place a 12-inch square sheet of waxed paper in the plate and butter the waxed paper. In a medium saucepan, combine the chocolate chips, 1/2 cup butter, the sugar, water, and coffee granules; heat over medium heat for 2 to 3 minutes, until the chocolate and butter are melted, stirring constantly. Remove from the heat and stir in the eggs one at a time until the mixture is smooth. Pour the mixture into the waxed-paper-lined pie plate and bake for 10 minutes. The cake will not be completely set in the middle. Cool, cover loosely, then chill for 6 to 8 hours, or overnight. When ready to serve, remove the cake from the refrigerator and allow to sit for 10 minutes. Invert the cake onto a large flat serving dish and remove the waxed paper. Top with dollops of whipped cream just before serving.

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Artichokes: From the Field to the Table

Posted: 03/31/2009 - There are certain favorite foods that most of us are afraid to tackle at home, and only order at restaurants. Artichokes are one of those foods that fit into this category, but I'll change that!

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Kitchen Gadget Review: Money-Saving Helpers

Posted: 03/31/2009 - The first thing on most people's minds these days is cutting costs wherever we can, and one place we can do it is on our grocery bill! Here are some super items that can help us do just that.

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Going Green in the Kitchen: Induction Cooking

Posted: 03/19/2009 - How can we "go greener" in our kitchen? Mr. Food offers eco-friendly kitchen suggestions, including using induction cooking, a technology that's ready to make its way from commercial kitchens to our home kitchens.

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Preventing Freezer Burn

Posted: 03/18/2009 - Over the years, we've talked about how freezer burn can wreak havoc on our food if we don't store or wrap it properly. Well, it's time for us to brush up on this commonsense subject.

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Seared Pork Tenderloin

Posted: 03/10/2009 - In a large skillet, heat oil over high heat. Rub tenderloins with sage, salt, and pepper. Add to skillet and brown on all sides. Add garlic and water then reduce heat to medium-low, cover and cook 15 to 17 minutes, or until desired doneness. Sprinkle with parsley, cut into thin slices, and serve with pan drippings.

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White Chocolate Macadamia Nut Cheesecake

Posted: 03/10/2009 - Preheat oven to 350°F. In a blender or food processor, finely chop 1/2 cup macadamia nuts with 2 tablespoons sugar. Place in a medium bowl and add graham cracker crumbs and melted butter; mix well. Press into bottom of a 10-inch springform pan.

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A Sticky Subject: Tips for Breading

Posted: 03/10/2009 - Keep one hand dry and one hand wet! This sounds easy, but it does take a little practice. It goes like this: Let's say your recipe calls for dipping fish into flour then egg then seasoned bread crumbs.

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St. Patrick's Day Favorites

Posted: 03/10/2009 - From the Emerald Isle to our supermarket aisles, everywhere you look, everybody's getting ready to celebrate St. Patrick's Day with traditional favorites! This week alone there'll be more corned beef sold than at any other time of year -- in quite a few forms. Look for:

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Homestyle Macaroni & Cheese

Posted: 03/10/2009 - Preheat oven to 375°F. Coat a 9" x 13" baking dish with nonstick cooking spray. Cook macaroni according to package directions, drain and set aside.

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Manhattan Clam Chowder

Posted: 03/05/2009 - In a 6-quart soup pot, heat the oil over medium heat until hot but not smoking. Add the onion, celery, and carrots and sauté for 5 to 7 minutes, or until the onions are tender, stirring frequently.

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