 Category :: Cooking Articles |
Author :: Janice Faulk Duplantis  |
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| Article Title :: Mix and Mingle Appetizer Buffet |
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| Entertain your guests by serving bite-size party foods that allow them to freely mix and mingle while nibbling on easy-to-eat finger foods.
Cheese & Spinach Pinwheels
12 oz. (1-1/2 c.) sour cream
1 c. (4 oz.) shredded Cheddar cheese
1/2 c. chopped pitted ripe olives
1 (10-oz.) pkg. frozen chopped spinach, thawed, well drained
1 (8 oz.) can water chestnuts, drained, chopped
1/8 tsp. salt
1 T. finely chopped onion
1/2 tsp. finely chopped garlic
1 tsp. Louisiana hot sauce
6 (10-inch) flour tortillas
In a medium mixing bowl, combine sour cream, cheese, olives, spinach, water chestnuts, salt, onion, ga (read full article) |
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| Category :: Cooking Articles |
Author :: Paul Smith |
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| Article Title :: Cooking with Wild Game: Black Pepper and Juniper Venison Sauce |
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| When cooking meats of any kind, there is no sauce like a sauce made from the meat trimmings and bones of the animal itself. HereÂ’s one suggestion for a great venison sauce; use it with any roast or pan-roasted venison, such as leg, rack or loin - the black pepper and juniper lends itself well to the caramelized flavor of the roasted meat.
Yield: 1 cup
½ cup canola oil
2 ¼ lbs. venison bones, chopped into 1” pieces (or, 2 lbs bones, ¼ pound meat trimmings)
1 quarts water
1 quarts light chicken stock
2 quarts veal demi-glace (best: make it yourself; more than gourmetÂ’s ready made is not bad)
½ lbs. carrots, cut int (read full article) |
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| Category :: Cooking Articles |
Author :: Stephanie Foster |
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| Article Title :: Easy Chocolate Chip Cookies |
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| "There are two kinds of people in the world: those who love chocolate, and communists." - Leslie Moak Murray
I can't help but love that quote. When I was a kid, my grandpa always called any store bought cookies that somehow made it into the house "Commie cookies." For him, it was Grandma's homemade cookies or none at all.
There's just something special about homemade cookies, especially chocolate chip cookies, so far as I'm concerned. It's a great family activity, something even children can help with, and everyone loves eating the results.
Here's an easy recipe for chocolate chip cookies I think you'll enjoy:
Chocolate Chip Cookies
1 package butter pecan, choco (read full article) |
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| Category :: Cooking Articles |
Author :: Paul Smith |
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| Article Title :: Wild Game Recipe: Pan Roasted Duck with Corn Crepes and Sage, Sour Cherry Sauce |
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| For this recipe, I use either muscovy duck, a brazilian breed which is known for its incredible flavor and lean profile, or wild-hunted duck. Other breeds, such as moulard or pekin, will do fine, but be aware that the principal difference among these types of duck is the fat cap underneath the skin. With any breed of duck, to cook it properly, you want to render the fat from under the skin of the breast at a cooking temperature and time that will allow the skin to brown perfectly, once all the excess fat is rendered away. For all breeds, lightly score the duck breast, skin side, so that the skin is pierced (freeing the fat to render away), without going into the flesh of the breast. To do th (read full article) |
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| Category :: Cooking Articles |
Author :: Janice Faulk Duplantis |
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| Article Title :: Lagniappe Recipe: Crab & Corn Bisque |
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| This is most likely the best gourmet Crab & Corn Bisque you will ever serve. It's rich, it's delicious and it's unbelievably easy to prepare.
Ingredients:
1 pint lump crabmeat
1/2 cup (1 stick) butter (do not substitute margarine)
1-1/2 cups finely chopped sweet onion
4 tablespoons all-purpose flour
6 cups fresh corn kernels (see 'Recipe Note 1' below)
2 teaspoons salt
1 teaspoon coarsely ground black pepper
1-1/2 quarts heavy cream
3/4 cup thinly sliced green onions, white and green portions
3-4 additional green onions, thinly sliced for garnish
Preparation:
Gently pick through the crabmeat to rem (read full article) |
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| Category :: Cooking Articles |
Author :: Sherry Frewerd |
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| Article Title :: When You Give a Kid a Muffin, You're Gonna Get a Smile. |
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| In our house muffins hold a grand place of honor – in the hands of the toddlers. These ‘travel friendly’ little cakes are, in my opinion, the perfect food; especially for little kids. Muffins are just the right size for little hands and little mouths as well. During the warm months, I can give a kid a muffin from the back door and they run gleefully across the yard with snack in hand. Healthy, hearty and delicious, muffins are a meal in one.
Muffins, generally speaking, come in two types – American and English. My favorite muffins to bake and serve are bread-like textured American muffins. The bumpy muffin tops are great on their own, but bake a fruit-filled muff (read full article) |
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| Category :: Cooking Articles |
Author :: Sherry Frewerd |
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| Article Title :: Lift Your Soul With A Good Bowl of Chili |
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| "Next to music there is nothing that lifts the spirits and strengthens the soul more than a good bowl of chili." – Harry James. Source: http://whatscookingamerica.net
When your day has been hard and your soul is longing for the comforts of home, what better to come home to but a delicious bowl of heartwarming chili. The hearty dish has been a favorite in this country for centuries, and has a vivid and rich history. Much has been written about the origins of chili, but regardless of its beginnings, the fact remains that people love the stuff and canÂ’t get enough of it.
For families looking to cut food expenses, adding chili to the weekly menu is a great idea (read full article) |
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| Category :: Cooking Articles |
Author :: Sherry Frewerd |
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| Article Title :: Adapting Your Recipes for the Slow Cooker |
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| Now that youÂ’ve started using your crock pot slow cooker regularly, youÂ’re probably wondering how you can adapt your traditional recipes to use in a crock pot. The ease of preparing a meal with a slow cooker has literally changed the lives of busy families. With the help of their slow cookers, families are eating healthier and consuming less greasy fast-food.
Here are some hints for adapting your favorite traditional recipes for crock pot cooking.
1.) Add vegetables like peas and broccoli to your recipe in the last 15 – 60 minutes. If you’re using frozen vegetables, remember to add them to your crock pot recipe during the last 30 minutes.
(read full article) |
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| Category :: Cooking Articles |
Author :: Sherry Frewerd |
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| Article Title :: Pumpkin – A Super Food! |
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| Think of the word pumpkin and images of jack-o-lanterns and whipped cream covered Thanksgiving pies will probably pop into your mind. Pumpkin is traditionally considered a holiday food and is a staple in our kitchen pantries and freezers during that festive time of the year. However, did you know that pumpkin now heralded as one of the ‘Super Foods?’
According to Dr. Steven Pratt, author of SuperFoods Rx: Fourteen Foods That Will Change Your Life, “Well, pumpkin is one of the most nutritionally valuable foods known to man. Moreover, it’s inexpensive, available year round in canned form, incredibly easy to incorporate into recipes, high in fiber, low in calories, (read full article) |
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| Category :: Cooking Articles |
Author :: Liz Canham |
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| Article Title :: Indian Tandoori Cooking |
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| Traditionally, tandoori dishes are cooked in a tandoor, an oval shaped clay oven with a small fire in the bottom. The heat rises gradually but ultimately reaches a much higher temperature than a barbeque.
A tandoor is normally used to cook naan bread, meats and kebabs (meat or paneer). The bread is stuck to the sides, the kebabs stood vertically and whole chickens rested on a grid over the fire.
For domestic cooking, a tandoor is not really convenient but the meat dishes can be reproduced on a barbeque or in the oven. The bright red appearance of tandoori meats which you may see in Indian restaurants is produced by a food dye which really isnÂ’t necessary to enha (read full article) |
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