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Lyonnaise Potatoes

Posted: 02/23/2009 - Fill a medium saucepan three-quarters full with water and bring to a boil over high heat. Add the potatoes and cook 10 to 15 minutes, or until fork-tender; drain and set aside to cool slightly.

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Dessert Buffet

Posted: 02/17/2009 - Attention, movie lovers! The road to the Oscars is paved with excitement, so here are some tips for hosting your own red-carpet party with a decadent dessert buffet.

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Lasagna Roll-Ups

Posted: 02/17/2009 - Preheat the oven to 375°F. Pour half the spaghetti sauce over the bottom of a 9" x 13" baking dish. In a medium bowl, combine the ricotta cheese, 1 cup mozzarella cheese, the Parmesan cheese, eggs, parsley, and salt until well blended.

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Blueberry Vinaigrette

Posted: 02/17/2009 - In a blender container, combine half the blueberries with the remaining ingredients; blend until a smooth, thick dressing forms. Drizzle dressing over salad and sprinkle with remaining blueberries.

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Peking Chicken

Posted: 02/17/2009 - In a medium bowl, combine scallion, soy sauce, sherry, cornstarch, ginger, sugar, and pepper; mix well. Add chicken chunks and toss to coat completely. Cover and marinate in refrigerator for 3 hours. In a large skillet, heat oil over medium heat. Remove chicken from marinade, discarding marinade, and cook chicken in batches 8 to 10 minutes, or until crispy on all sides and no pink remains.

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Cherry Berry Pie

Posted: 02/17/2009 - Preheat the oven to 375°F. Unfold one pie crust and place in a 9-inch pie plate, pressing the crust firmly into the plate. In a large bowl, combine the remaining ingredients; mix well then spoon the mixture into the pie crust.

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Veal with Artichoke Hearts

Posted: 02/10/2009 - In a shallow dish, combine the flour, salt, and pepper; mix well. Coat the veal cutlets with the flour mixture. In a large skillet, melt the butter over medium heat. Add the coated veal cutlets and brown on both sides. Add the artichoke hearts, lemon juice, and wine; mix well. Cook for 2 to 3 minutes, or until heated through. Serve immediately.

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Honey Vegetable Stir-Fry

Posted: 02/10/2009 - In a small bowl, combine stir-fry sauce, honey and crushed red pepper, mix well and set aside. In a large skillet, heat oil over high heat, add remaining ingredients and cook 3 minutes. Stir in honey sauce and continue cooking 1 to 2 minutes, or until hot and bubbly.

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Sweet 'n' Salty Clusters

Posted: 02/10/2009 - In a large bowl, combine popped popcorn and pretzels. In a medium bowl, microwave white chocolate chips on high 1 to 1-1/2 minutes, stirring occasionally until completely melted. Spoon over popcorn and pretzels; mix until evenly coated. Spread mixture on cookie sheet.

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Sassy Sweet Potatoes

Posted: 02/10/2009 - Pierce top of sweet potato several times with a fork. Place on a microwave-safe plate and microwave on high 6 to 8 minutes, or until tender. Remove from microwave, cut potato lengthwise to within 3/4 inch of bottom. Gently squeeze open, fill with a topping (see Note), and microwave on high about 1 minute, or until hot.

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Fruit Roll Sushi

Posted: 02/03/2009 - In a medium saucepan, melt the butter over low heat. Add the marshmallows and stir until completely melted. Remove from the heat and stir in the cereal until completely coated.

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Creme Brulee

Posted: 02/03/2009 - In a large saucepan, combine the heavy cream, milk, 1/2 cup sugar, the egg yolks, and liqueur over medium heat and cook for 30 minutes, stirring frequently; be careful not to boil.

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Apple Strudel

Posted: 02/03/2009 - Preheat the oven to 400°F. Place the pastry on a cookie sheet and unfold. In a medium bowl, combine the sugar and cinnamon; mix well. Reserve 2 teaspoons of the sugar mixture. Add the apples and raisins to the remaining mixture; mix well. Let sit for about 2 minutes; drain off any excess liquid.

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Chocolate Pavlova

Posted: 02/03/2009 - Preheat the oven to 250°F. Coat a 9-inch deep-dish pie plate with nonstick cooking spray. In a large bowl, beat the egg whites and cream of tartar with an electric mixer on high speed for 5 minutes, or until soft peaks form. Add the sugar and beat until stiff peaks form.

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No-Bake Baked Alaska

Posted: 02/03/2009 - Bake the brownies according to the package directions for an 8-inch round cake pan. Remove from the pan and allow to cool completely. Meanwhile, line an 8-inch bowl with plastic wrap; pack with the strawberry ice cream. Cover and freeze until firm.

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Game-Day Cupcakes

Posted: 01/27/2009 - Preheat the oven to 350°F. Line cupcake pans with paper liners. Add the chopped chocolate mints to the cake batter; mix well. Pour the batter into the lined cups.

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Pistachio Crusted Cheese Ball

Posted: 01/27/2009 - In a large bowl, combine all ingredients, except nuts and scallion, and mix well until thoroughly combined. On a large platter, form into a football shape.

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Berry Grape Chicken Salad

Posted: 01/27/2009 - In a large bowl, combine all ingredients and mix gently until everything is combined and evenly coated. Serve on individual plates or a serving platter lined with leaf lettuce.

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Coconut Shrimp

Posted: 01/27/2009 - In a shallow dish, combine the flour, sugar, ground red pepper, and salt; mix well. In a medium bowl, beat together the eggs and water. Place the coconut in another shallow dish. Coat the shrimp with the flour mixture then with the egg mixture. Roll in the coconut, pressing the coconut firmly onto the shrimp to coat completely. In a large saucepan, heat the oil over medium heat. Cook the shrimp in batches for 1-1/2 to 2 minutes, or until golden, turning once during cooking. Drain on a paper towel-lined platter. Serve immediately.

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Crab Stuffed Mushrooms

Posted: 01/27/2009 - Preheat oven to 375°F. Gently clean mushrooms by wiping them with a damp paper towel. Remove stems from 3/4 pound of the firmest mushrooms; set aside caps. Finely chop mushroom stems and remaining 1/4 pound whole mushrooms.

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Bed & Breakfast Blueberry Pancakes

Posted: 01/19/2009 - In a medium bowl, combine eggs, milk, and oil. In a large bowl, combine remaining ingredients except blueberries; add egg mixture and mix thoroughly with a wooden spoon until smooth. Gently stir in blueberries.

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Touchdown Trifle

Posted: 01/19/2009 - Place half the pound cake cubes in a trifle bowl or large glass bowl. Spread half the pudding over the pound cake, and sprinkle with half the salted peanuts. Spoon half the whipped topping over peanuts and spread evenly. Sprinkle with 1 cup chopped candy. Repeat layers once more.

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How to Rescue a Recipe: Common Substitutes

Posted: 01/19/2009 - It happens to all of us at one time or another - we get involved in cooking or baking, and suddenly we notice we're out of an ingredient. There's no need to panic because we can usually substitute something else we have on hand, and save the day - and here are some common substitutes:

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