Posted: 03/31/2009 - 6 servings.
Posted: 03/31/2009 - 6 servings.
Posted: 03/31/2009 - 4 to 6 servings.
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.
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.
Posted: 03/17/2009 - 6 servings
Posted: 03/17/2009 - 4 servings
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.
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.
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.
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:
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.
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.
Posted: 03/05/2009 - Preheat oven to 325°F. Coat a baking sheet with nonstick cooking spray. In a medium bowl, combine sugar, cinnamon, and salt; mix well and set aside.
Posted: 03/05/2009 - Our produce counters have something new and exciting to offer: colorful and good-for-us Salad Savoy, Bright Lights, and Steamin' Greens.
Posted: 03/04/2009 - In a medium skillet, melt butter over medium heat; add mushrooms, sherry, thyme, and seasoned salt, and cook 2 to 3 minutes, or until thoroughly warmed.
Posted: 03/04/2009 - In a large bowl, whisk together salad dressing, scallions, cilantro, lime peel, and salt.
Posted: 02/23/2009 - Many foods contain vitamins and/or minerals that are good for our bodies. Besides that, studies suggest that there are calming properties in foods containing Vitamin C, Vitamin B6, magnesium, potassium, calcium, Omega-3 fatty acids and complex carbohydrates.
Posted: 02/23/2009 - Place the potatoes in a 3-1/2-quart (or larger) slow cooker and place the roast over the potatoes. In a large bowl, combine the remaining ingredients; mix well and pour over the roast.
Posted: 02/23/2009 - In a large pot, cook pasta according to package directions; drain, rinse, drain again and set aside in colander.
Posted: 02/23/2009 - In a large pot, combine the ground beef and garlic over medium-high heat and brown for 10 minutes. Add the crushed tomatoes, kidney beans, onion soup mix, and chili powder; mix well and bring to a boil, stirring frequently. Reduce the heat to low and simmer for 30 minutes.
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.
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.
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.
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.
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.