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Peach-Glazed Pork

Posted: 08/19/2008 - In a large skillet, heat the oil over medium heat. Season the pork chops with the salt and pepper, and brown for 2 to 3 minutes per side.

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Creamy Cucumber Salad

Posted: 08/19/2008 - Peel cucumbers and slice in half lengthwise. Scoop out seeds and coarsely chop the cucumbers; place in a large bowl. Add remaining ingredients to cucumbers; mix well. Serve immediately, or cover and chill until ready to use.

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Salmon Pinwheels

Posted: 08/12/2008 - In a medium bowl, combine the cream cheese, lemon juice, thyme, salt, and pepper; mix well and set aside. Cut crusts off bread and gently flatten each slice with the palm of your hand.

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Chocolate Mousse

Updated: 08/12/2008 - In a small saucepan, melt the chocolate over low heat until smooth, stirring constantly. Set aside until slightly cooled. Place heavy cream in a large bowl and beat with an electric beater until soft peaks form. Gently fold in the chocolate.

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Bannock

Posted: 08/12/2008 - In a large bowl, combine flour, baking powder, and salt; mix well. Add raisins and water, mix until combined, then knead dough on a board. Let dough stand for 15 minutes then knead again. Let dough stand for 30 minutes more.

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Bacon-Wrapped Fillets

Updated: 08/12/2008 - Wrap one bacon strip around each pork fillet; secure with a toothpick. Sprinkle both sides of each fillet with salt and pepper. In a large skillet, heat oil over high heat and cook fillets 5 to 6 minutes per side, or until browned. Remove fillets to a platter and cover with foil to keep warm.

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Short Ribs

Posted: 08/12/2008 - In a shallow dish, combine flour, salt, and pepper; mix well then evenly coat short ribs with mixture. In a large soup pot, heat oil over high heat; cook short ribs 8 to 10 minutes, turning to brown on all sides.

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Trout Amandine

Posted: 08/05/2008 - Preheat the broiler. Coat a broiler pan or rimmed baking sheet with nonstick cooking spray.

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Zesty Garbanzo Beans

Posted: 08/05/2008 - In a large skillet, over medium-high heat, heat the olive oil then sauté the garlic until golden, about 2 minutes.

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Down-Home Ribs

Posted: 08/05/2008 - Preheat grill to medium-high heat. In a small bowl, combine all ingredients, except ribs, to make a glaze. Grill ribs 15 to 20 minutes, basting occasionally with glaze during the first 10 minutes of cooking, and turning the ribs over occasionally.

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Hot Ideas for Watching Ice Cream Calories

Posted: 08/05/2008 - There's nothing like a hot fudge sundae piled with vanilla ice cream, hot fudge, whipped cream and a cherry on top. But how can we enjoy it without tipping the scales? Moderation!

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Mocha Latte Syrup

Posted: 07/28/2008 - In a medium saucepan, combine the sugar, cocoa, espresso, and cinnamon. Whisk in the water and bring to a boil over medium heat. Boil for 1 minute, stirring often.

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Mango Salsa

Posted: 07/28/2008 - Combine all ingredients in a large bowl; mix well. Cover and chill at least 2 hours before serving; cover and store any leftovers in the refrigerator.

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Where in the World Does Our Food Come From?

Posted: 07/28/2008 - Summer's ripe with all-American bashes from Memorial Day and the Fourth of July through Labor Day. Are the foods we're stocking up on to serve now and all year 'round equally all-American?

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Grilled Fish Roll-Ups

Posted: 07/28/2008 - Preheat grill to medium-high heat. Rinse fish with cold water and pat dry with a paper towel. Roll up each fish fillet and place each in a cup of a disposable aluminum muffin tin.

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Shrimp Boil

Posted: 07/28/2008 - In an 8- to 12-quart soup pot, bring the water, OLD BAY Seasoning, salt, and beer, if desired, to a boil over high heat.

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Parsleyed Red Potatoes

Posted: 07/21/2008 - In a soup pot, bring the water, onion, and salt to a boil over high heat. Using a potato peeler, peel off a strip around the center of each potato. Carefully place the potatoes in the boiling water, cover, and cook for 12 to 15 minutes, or just until fork-tender; drain well in a colander and keep warm.

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Beet and Corn Salad

Posted: 07/21/2008 - In a large bowl, combine beets, corn, sugar snap peas, bell pepper, celery, and parsley. In a medium bowl, combine reserved beet liquid, vinegar, mustard, oil, salt, and black pepper; whisk until well blended. Stir in basil then pour over beet mixture, tossing gently to coat.

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Raspberry 'n' Cream Brownies

Posted: 07/08/2008 - Preheat oven to 350°F. Coat a 10" x 15" rimmed baking sheet with nonstick cooking spray, line it with waxed paper, and coat wax paper with nonstick cooking spray.

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Chicken Scaloppine

Posted: 07/08/2008 - In a shallow dish, combine flour, salt, and pepper. Coat chicken cutlets in flour mixture. In a large skillet, heat oil over medium-high heat. Add chicken and sauté 2 to 3 minutes per side, or until golden and no longer pink. Remove chicken from skillet and keep warm.

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Recipes Unraveled

Posted: 07/08/2008 - When it comes to recipes, the sources are endless, from generations-old family favorites scribbled on bits of paper to those found in food magazines, newspapers and cookbooks and on Web sites.

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