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Moderation 101: Holiday Eating Tips

Posted: 12/17/2008 - How can we avoid packing on the pounds without giving up our favorites this holiday season? We've got some tips for you.

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Old-Fashioned Steamed Pudding

Posted: 12/17/2008 - Coat a 10-inch Bundt pan or tube pan with nonstick cooking spray. In a large bowl, beat the butter, sugar, milk, and eggs until well combined. Add the remaining ingredients and beat until well combined.

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Twenty-Minute Italian Chili

Posted: 12/17/2008 - In a soup pot, cook the chicken, sausage, and onion over high heat for 5 to 6 minutes, or until browned, stirring to break up the sausage. Stir in the remaining ingredients and bring to a boil. Reduce the heat to medium and cook for 15 minutes, stirring occasionally.

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Tips for Edible Holiday Gift-Giving

Posted: 12/01/2008 - Before purchasing anything, do your homework and check for reputable gift companies online. Seek out customer or consumer reviews or check with friends and family for recommendations.

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No-Bake Holiday Fruitcake

Posted: 12/01/2008 - Line a 9" x 5" loaf pan with plastic wrap, letting the wrap hang over the side a few inches. In a large bowl, combine all ingredients and thoroughly mix with your hands. Place mixture in lined pan and cover well. Freeze at least 8 hours, or overnight, before serving.

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Roasted Red Pepper Hummus

Posted: 12/01/2008 - Combine all ingredients in a food processor or blender and process until smooth, stopping to scrape down sides of container, as needed. If hummus is too thick, thin it with a teaspoon or two of water.

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Sesame Fish

Posted: 12/01/2008 - Preheat oven to 375°F. Coat a rimmed baking sheet with nonstick cooking spray. Place Asian dressing in a shallow dish. In another shallow dish, combine bread crumbs, sesame seeds, garlic powder, ginger, salt, and pepper; mix well.

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Big Bowl Antipasto

Posted: 12/01/2008 - In a large bowl, combine all the ingredients except the dressing; mix well. Add the dressing and toss until well coated. Serve immediately.

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Thanksgiving Day: Giving Thanks

Posted: 11/25/2008 - Today I want to start out by saying a special thanks to all the men and women I work with day in and day out.

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Holiday Stuffing

Posted: 11/25/2008 - Preheat oven to 350°F. Coat a 1-quart baking dish with nonstick cooking spray. Heat the oil in a large skillet over medium-high heat; add the onion, mushrooms, almonds, raisins, salt, and ginger, and sauté six to eight minutes, or until onions and mushrooms are tender. Add chicken broth and bring to a boil.

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Pretzel Squares

Posted: 11/25/2008 - Preheat the oven to 400°F. Line a 7" x 11" baking pan with aluminum foil, letting the ends extend beyond the edges on two opposite sides. Coat the foil with nonstick cooking spray.

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Turkey Dinner Rolls

Posted: 11/25/2008 - Preheat the oven to 350°F. Coat a baking sheet with nonstick cooking spray. Using your hand, flatten one roll for the turkey's body and place on baking sheet. Cut a narrow piece, about 1/4-inch of the remaining roll, to be used as a head and neck. Roll it into a rope shape and place on left side of body to form a slight curve. Cut head piece on an angle and pull down against neck to form a wattle. Flatten the rest of the remaining roll into a half circle. Place on right side of body, opposite head and neck. Cut 7 long slits to form feathers.

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Peanutty Rice

Posted: 11/25/2008 - In a medium saucepan, heat the peanut oil over medium-high heat. Add the onion, bell pepper, and peanuts. Sauté three to four minutes, or until onion and pepper are soft.

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WITN Is Cooking In The Morning

Updated: 11/20/2008 - Looking for a special holiday dish? Then we have just the ticket for you. Watch as as Marvin and the gang share their favorite recipes.

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Green Beans and Sweet Potatoes

Posted: 11/19/2008 - Preheat oven to 400°F. In a 9" x 13" baking dish, place sweet potato sticks, onions, brown sugar, lemon juice, and sherry cooking wine; toss gently.

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Thanksgiving Countdown Tips

Posted: 11/19/2008 - The Thanksgiving feast is one of the most important meals of the year, and if you've ever been frazzled in the kitchen because you didn't defrost the bird in time, or forgot to pick up some of the basics, now's the time to make sure that doesn't happen again!

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Cranberry Cobbler

Posted: 11/19/2008 - Preheat oven to 325°F. Coat a 9" deep-dish pie plate with nonstick cooking spray then spread cranberries over the bottom. Sprinkle with 3/4 cup sugar and the walnuts; stir with a spoon until evenly combined then flatten mixture with the spoon.

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A Turkey Is a Turkey... or Is It?

Posted: 11/19/2008 - Frozen turkeys have been flash-frozen to a temperature of 0°F. or lower. This does not affect the quality of the meat. The best way to thaw a turkey is in the refrigerator. It takes about one day per five pounds. A thawed turkey will keep in the refrigerator for two days before cooking.

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Deep Fried Turkey

Posted: 11/19/2008 - Be sure the turkey is completely thawed and free of excess water. Inject it with the marinade then cover the outside of the turkey with your favorite dry rub.

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What Is a Flat Iron Steak?

Posted: 11/11/2008 - The Flat Iron steak is officially called the Shoulder Top Blade steak (Flat Iron) and is cut from the Shoulder Top Blade roast, part of the chuck.

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Blackened Chicken

Posted: 11/11/2008 - In a small bowl, combine all the ingredients except the chicken; mix well. Rub the chicken breasts well with the seasoning mixture. Heat a large nonstick skillet over high heat. Add the chicken and cook for 2 to 3 minutes per side, or until no pink remains. Serve immediately.

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Lo Mein Soup

Posted: 11/11/2008 - In a soup pot, combine all the ingredients except the spaghetti; bring to a boil over medium-high heat. Add the spaghetti and boil for 8 to 10 minutes, or until the spaghetti is cooked and no pink remains in the chicken.

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Stovetop Tuna Mac

Posted: 11/11/2008 - In a large saucepan, prepare the macaroni and cheese dinner according to package directions, adding the frozen mixed vegetables to the boiling macaroni in water for the last 2 minutes of cooking time. Drain and return the macaroni and vegetables to the saucepan.

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Cheesy Herbed Mashed Potatoes

Posted: 11/11/2008 - In a large pot of boiling salted water, cook the potatoes 20 to 25 minutes, or until tender; drain in a colander. Place butter and scallions in pot and cook over medium heat 1 minute. Reduce heat to low and stir in basil, chives, dill, salt and pepper.

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Fettuccine alla Vodka

Posted: 11/03/2008 - In a medium saucepan, heat the oil over medium heat. Add the garlic, and sauté for 1 to 2 minutes, just until golden. Add the vodka and the tomatoes with their juice and bring to a boil. Reduce the heat to low and simmer for 15 minutes.

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