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Summer Food Safety Tips

Posted: 07/09/2009 - Safely preparing food should be a number one concern every day of the year. Since many of us have two “kitchens” during summer – the indoor one and the outdoor one, here are some ideas to keep everybody safe:

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Grilling Shortcuts

Posted: 07/09/2009 - It’s grocery shopping list time, and if we’re wishing we could add some pizzazz to our grill-fest at any time, but our work-week has us too tied up to make a “from-scratch” fuss, we can still be kitchen heroes. How? Our markets are loaded with shortcut helpers, and sometimes we just need a little reminder to pick them up. And sure, any brands are fine: We’ve all seen seasoning rubs that are simply combos of just the right herbs and spices. We simply apply them to our food then throw them on the grill and our meals taste like we labored over them…only we know we didn’t!

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Breezy Summer Pasta

Posted: 07/09/2009 - In a large bowl, combine the tomatoes, onion, olive oil, vinegar, garlic, basil, dill, salt, and pepper; mix well. Cover and chill for 30 minutes. Meanwhile, in a soup pot, cook the pasta according to package directions; drain and place in a bowl. Cover the pasta with the chilled tomato mixture, sprinkle with the Parmesan cheese, and serve immediately.

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Garden Chicken Bake

Posted: 07/07/2009 - Preheat the oven to 450°F. Tear 4 pieces of aluminum foil, each about 12" x 18". Place the dry dressing mix in a shallow dish. Coat both sides of the chicken breasts evenly with the mix then lay each piece of chicken on a piece of aluminum foil.

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A Red, White & Blue Fourth!

Posted: 07/07/2009 - Our time-honored holiday tradition of setting off fireworks on the Fourth is always paired with a cookout or picnic. There are so many ways to show our patriotic colors by putting red, white and blue on our plates. And it’s easier than you’d think!

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Homestyle Grilled Veggies

Posted: 07/07/2009 - Preheat the grill to medium-high heat. In a large bowl, combine all the vegetables. In a small bowl, combine the remaining ingredients, mix well. Drizzle over the vegetables or place in a resealable plastic bag and toss until well coated. Place the vegetables on the grill for 6 to 8 minutes, or desired tenderness, turning them over once during grilling.

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Safe Watermelon-Handling Tips

Posted: 07/07/2009 - Ripe for the Picking: Select the best melon possible to last the longest in your kitchen. The outside of the melon should be firm and free of any major cracks or dents. Once you’ve brought your watermelon home, the general guideline is, “When in doubt, throw it out.”

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Safe Watermelon-Handling Tips

Posted: 07/02/2009 - Ripe for the Picking: Select the best melon possible to last the longest in your kitchen. The outside of the melon should be firm and free of any major cracks or dents. Once you’ve brought your watermelon home, the general guideline is, “When in doubt, throw it out.”

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Our Own Napoleon

Posted: 07/02/2009 - In a large bowl, combine milk and pudding; beat with a wire whisk for 2 minutes, or until slightly thickened. Add peanut butter; mix well. Stir in whipped topping; set aside...

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One-Pot Couscous

Posted: 07/02/2009 - Coat a soup pot with nonstick cooking spray then brown the lamb, onion, and garlic for 8 to 10 minutes over medium-high heat, or until no pink remains in the lamb.

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Soybeans/ Edamame

Posted: 07/02/2009 - For years, we’ve enjoyed wok cooking and becoming sushi aficionados, mastering our chopsticks and learning to love the exotic flavors and textures of many Asian cultures. And for a while now, an Asian soybean, known as edamame, has gotten a lot of tasty attention because, once we try its sweet, nutty taste, we can’t seem to get enough of it!

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Calcium Builds Strong Bones: Tasty Options

Posted: 07/01/2009 - Today we’re boning up on a subject that’s important no matter how many birthdays we’ve celebrated because, from the time we’re born through our adult years, calcium for strong bones must be a mealtime priority.

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Mr. Food & Rachael Ray

Posted: 06/18/2009 - One of the best parts of my job is the people I meet when I get the opportunity to get out of my kitchen. Recently I had the chance to spend time with one of my old friends, Rachael Ray, who calls me her "rock star!" (I love that!)

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Blackened Catfish

Posted: 06/18/2009 - In a small bowl, combine all ingredients except catfish; mix well. Sprinkle seasoning mixture evenly over both sides of catfish, patting seasoning lightly onto fish. Place fish in a hinged grill basket that has been coated with nonstick cooking spray (see Note). Grill fish 2 to 3 minutes per side, or until it flakes easily with a fork. Serve immediately.

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Skillet Clambake

Posted: 06/18/2009 - In a large deep skillet, combine water, potatoes, and salt over high heat. Cover and cook 18 to 20 minutes, or until potatoes are almost fork-tender. Add corn and clams. Cover and cook 5 minutes, or until clams open. DISCARD ANY CLAMS THAT DO NOT OPEN. Serve with melted butter for dipping.

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Crostini

Posted: 06/18/2009 - About 18 pieces

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Five Star Apple Tart

Posted: 06/05/2009 - Preheat oven to 325°F. Place apple slices on a rimmed baking sheet and bake 10 minutes.

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