Fox 59 |
RECIPES: Pumpkin Oatmeal Cream Pies
Fox 59 Combine the oats, flour, baking soda, and cinnamon in a medium bowl and set aside. In another bowl, cream the brown sugar and butter. Add the egg and vanilla extract until to the bowl and mix until well-combined. Slowly add the dry ingredients and mix ... |
Sacramento Bee |
Family recipes find a new life in an old way
Sacramento Bee This old-school-is-new-school write-it-in cooking journal allows the home cook to tell her or his story by passing on recipes, tips, anecdotes and food-related family history to the next generation. It's a satisfying meal at the table of family ... |
Tasty recipes, lovely photos found in 'Cranberries Revealed'
TwinCities.com-Pioneer Press The book also includes a number of tasty cranberry recipes, including some prize-winning dishes. It's an enjoyable picture and recipe book from beginning to end. "Cranberries Revealed" is available at Kowalski's Markets, Common Good Books in St. Paul, ... and more » |
If your scale went missing or is nonexistent and your recipe calls for some such pounds or ounces of produce, here's how to go about things.
That bunch of beets you grabbed at the market, those apples you hand-picked from the orchard, the eggplant you forgot to weigh at the grocery store: If any of these ingredients (or nearly any other fruit and vegetable) crop up in a recipe with weight measurements, you have to pull out your scale. But maybe you can't find your scale or you'd have to wash it first or it's in use by your child for a craft project (or you are like me and don't have one but insisted on making genius applesauce and marinated zucchini this past weekend).
The solution is not scientific nor is it precise, but it is a better option than not making that recipe you have to make. Scan the list below and identify the item that's nearest the needed weight of your ingredient. Grab it. (This list is just a start, of course. Feel free to add the weight of other common pantry ingredients to the comments!) It's worth noting that not every bottle of wine or carton of eggs weighs exactly the same, but these calculations will get you close enough (since when has a beet ever been exactly one pound, anyways?).
Next: Hold the comparison ingredient in one hand and the about-to-be-cooked ingredient in the other. Add or subtract amounts of the cooking ingredient until both seem to be the same amount of heavy. Then, get cooking.
Photos by Alexandra Stafford
Brewer United Methodist Church recipes
Northeast Mississippi Daily Journal Brown ground beef; drain excess grease. Add spaghetti sauce to skillet and heat meat mixture through. Combine butter, peppers and onions in a small microwave-safe bowl. Cover and microwave for 4 minutes on high until soft. Add cream cheese and milk to ... |
A miracle of nature!
We were surprised and delighted to find this wondrous butternut squash in this week's CSA from Local Roots. So did we get 2 squash, or are there 3?
However many there are, Kenzi is taking them home.
The rest of our share was exciting, as well: tomatillos (some purple!), sunchokes, collards, and dandelion greens.
What would you do with these ingredients? We're especially looking for great ways to use the dandelion greens, which are often so extremely bitter.
Help us out in the comments below!
Emeril Lagasse tells life story via recipes in new cookbook
The Olympian His latest cookbook, "Essential Emeril," is his life in recipes, a collection that covers everything from Asian fusion and Tex-Mex to classic French and Italian. "Cooking isn't just about what ends up on the plate. It's the journey, taking time, having ... and more » |
I won’t rehash the details of the wine stain remover story I wrote for Wired earlier this year. Suffice it to say that StainRx is a late comer to the party, and they submitted a product to me well after that…
The post Review: StainRx Wine Stain Remover appeared first on Drinkhacker.
Tips for throwing a large dinner party—even if you don't have enough cutlery, linens, or table space.
I am the kind of person who bumps into you in the street and insists that you to join us for dinner. I have a habit of planning a supper party for four, then six, and then—by the logic that to cook for six or to cook for eight makes no great difference, and that wouldn’t it be nice to catch up with James and Mary, too—somehow end up cooking for twelve or fourteen.
We serve dinner in our kitchen. And it is not a big kitchen. I long ago made peace with things not being perfect. Or at least not perfect in any conventional sense of the word. If we are more than eight, our cutlery is mismatched—not because bohemian shabby chic is my thing (though it has its own higgledy-piggledy charm to it), but because that is the way it has to be if we are to eat with cutlery at all.
Once you accept that entertaining on a grand scale more often than not means rules will be broken and corners cut, somehow it all becomes rather more fun. After all, it is neither the quality of the food nor the elegance of the crockery that makes a table feel welcoming or a meal shared together the stuff of lasting memories.
Here's what I have learned from years of cooking for a crowd—from planning what to eat to setting the table—and two menu ideas for a group of 8 and a group of 20:
How big was the largest crowd you've ever hosted? And how did you survive? Tell us in the comments!
Third, fourth, and fifth pictures by James Ransom and Mark Weinberg; all others by Skye McAlpine
Danbury News Times |
Emeril Lagasse tells life story via recipes in new cookbook
Danbury News Times In this Friday, Sept. 21, 2012 photo, restaurateur Emeril Lagasse speaks at the AARP convention in New Orleans. His latest cookbook, "Essential Emeril," is his story in recipes, a collection that covers everything from Asian fusion and Tex-Mex to ... and more » |
