See this at: oprah.com| Added on 07/26/07

Filling: * One 12-ounce jar roasted red and yellow bell peppers, drained, patted dry with paper towels and sliced into thin strips * 4 ounces goat...

See this at: bigoven.com| Added on 07/01/07

Tips: Balsamic vinegar can be substituted for the sherry vinegar. 1. Brown sausages: Heat 1 tablespoon of oil in 12-inch skillet over medium-high heat...

See this at: epicurious.com| Added on 06/08/07

The famous coffee flavors both the brownies and their ganache topping. Jamaican Blue Mountain coffee is prized for its bold, clean flavor, but good...

See this at: allrecipes.com| Added on 06/05/07

"A very fast and easy recipe for a delicious steak indoors with a superb sauce -- my family loves this! Rib-eye steak can be substituted for the chuck...

See this at: allrecipes.com| Added on 06/05/07

"A quick, simple and delicious no-fail fish recipe. You can use any firm white fish fillets for this recipes such as scrod, walleye, or halibut."...

See this at: dominosugar.com| Added on 05/24/07

Mix sugar, cornstarch and salt in 2-quart saucepan. Stir milk into sugar mixture. Cook over medium heat, stirring constantly, until mixture thickens, 10 to 12 minutes. Reduce heat to low; cover. Cook additional 15 minutes. Remove from heat. Beat eggs... See more

Mix sugar, cornstarch and salt in 2-quart saucepan. Stir milk into sugar mixture. Cook over medium heat, stirring constantly, until mixture thickens, 10 to 12 minutes. Reduce heat to low; cover. Cook additional 15 minutes. Remove from heat. Beat eggs and yolk lightly in small bowl. Gradually stir part of hot mixture into eggs; blend eggs into remaining hot mixture. Cook over medium heat, stirring constantly, until mixture thickens, about 3 minutes. Remove from heat; add extract. Pour into shallow baking dish. Cool. Heat broiler. Sprinkle brown sugar evenly over custard. Broil until sugar begins to bubble, 1 to 2 minutes. Cool; refrigerate 1 hour. If desired, serve surrounded by bed of cracked ice garnished with frut and mint. Makes 6 servings. See less

See this at: dominosugar.com| Added on 05/24/07

Combine water and sugar in medium to large saucepan. Bring to a boil, reduce heat, simmer for 10-12 minutes or until syrup is slightly thickened and reduced. While syrup cooks, peel, halve and seed peaches. Sprinkle lightly with lemon juice. Add... See more

Combine water and sugar in medium to large saucepan. Bring to a boil, reduce heat, simmer for 10-12 minutes or until syrup is slightly thickened and reduced. While syrup cooks, peel, halve and seed peaches. Sprinkle lightly with lemon juice. Add peaches to syrup. Cook over medium heat until soft (approx. 5-6 minutes). Remove with a slotted sppon. Add raspberries to syrup, cook for approximately 2-3 minutes. Remove from heat. While sauce is still warm, assemble dessert. Place peach halves on individual serving plate (one or two per plate). Fill with 1/2 cup Frozen Yogurt. Spoon warm raspberry sauce over top of frozen yogurt. See less

See this at: lcbo.com| Added on 05/07/07

Lemon poppy seed cake is always a favourite. You can make 1 big cake or 2 smaller ones with this recipe. This cake keeps well and can be decorated with a simple dusting of icing sugar, or a simple lemon glaze and little extra lemon zest. Cake 2¾ cups... See more

Lemon poppy seed cake is always a favourite. You can make 1 big cake or 2 smaller ones with this recipe. This cake keeps well and can be decorated with a simple dusting of icing sugar, or a simple lemon glaze and little extra lemon zest. Cake 2¾ cups (675 mL) all-purpose flour ½ tsp (2 mL) salt ½ tsp (2 mL) baking soda ½ tsp (2 mL) baking powder 1 cup (250 mL) unsalted butter, at room temperature 2¼ cups (550 mL) granulated sugar 4 eggs, at room temperature ½ cup (125 mL) poppy seeds ¼ cup (50 mL) finely grated lemon zest (2 large lemons) 1 tsp (5 mL) vanilla extract 1 cup (250 mL) buttermilk Icing 1 cup (250 mL) icing sugar, sifted 2 tbsp (25 mL) lemon juice (1 lemon) Grated lemon zest, optional 1. Preheat oven to 350ºF (180ºC). 2. Generously grease and flour bottom and sides of two 9 x 5-inch (23 x 12-cm) loaf pans or one 9-inch/10-cup (23-cm/2.5-L) ring cake pan. 3. Sift together flour, salt, baking soda and baking powder, and set aside. 4. Using an electric mixer on medium speed,... See less

Highlights: LCBO 1875 $ 13.15

See this at: allrecipes.com| Added on 04/25/07

Join My Allrecipes today — the best way to save, organize, and share recipes, meals, reviews, photos and more. It’s free! | Learn more. Already a...

See this at: allrecipes.com| Added on 04/25/07

Join My Allrecipes today — the best way to save, organize, and share recipes, meals, reviews, photos and more. It’s free! | Learn more. Already a...

See this at: foodnetwork.com| Added on 04/16/07

6 tablespoons butter 1/2 cup sliced mushrooms 2 tablespoons minced onion 1 clove garlic, crushed 1 teaspoon fresh lemon juice 1 teaspoon...

See this at: allrecipes.com| Added on 04/08/07

"This fast and easy recipe is perfect to make after a long day at work. The goat cheese adds a creamy flavor to sometimes bland turkey burgers. Served...

See this at: allrecipes.com| Added on 04/08/07

"This recipe for salmon is so simple and delicious, it's crazy! This is great for any weeknight dinner, yet will impress your guests, as well. Serve...

See this at: theghet.com| Added on 03/08/07

Hey, did you see us on thrillist? As promised here are more dates for LA, San Franciso and Chicago. Ghetto Gourmet gets Brunchy Sunday March 11th http://gglabrunch.eventbrite.com Dinner Downtown Tuesday March 13th http://ggla313.eventbrite.com Little... See more

Hey, did you see us on thrillist? As promised here are more dates for LA, San Franciso and Chicago. Ghetto Gourmet gets Brunchy Sunday March 11th http://gglabrunch.eventbrite.com Dinner Downtown Tuesday March 13th http://ggla313.eventbrite.com Little Tokyo Wednesday March 14th http://ggla314.eventbrite.com Vegan Night in Silverlake Friday March 16th http://ggvegan31607.eventbrite.com GG in North Hollywood Monday March 19th http://ggla31907.eventbrite.com Don't worry Bay Area, we are in the bay to stay. Since we sold out all of our Bay Area events we just posted a little Farmers Market dinner. Check this out. 03/25 http://ggmarket325.eventbrite.com Chicago is coming together nicely and our own Efrain Cuevas is looking forward to leaving the warm sandy beaches of Mexico...and the young lady he just met to come and cook for you. Chefrain, will be cooking up some inspiring dishes and managing a few new chefs to put together some great dining experiences in the Windy. GG Chicago 03/23... See less

See this at: elise.com| Added on 03/17/07

The problem with most broccoli salads is the broccoli - the raw broccoli. Some people like raw broccoli, and actually, I love raw broccoli stems. They taste a lot like cabbage or cauliflower. But the florets? If they're raw, keep them away please.... See more

The problem with most broccoli salads is the broccoli - the raw broccoli. Some people like raw broccoli, and actually, I love raw broccoli stems. They taste a lot like cabbage or cauliflower. But the florets? If they're raw, keep them away please. So, how to make a broccoli salad if you don't like raw broccoli? The solution - blanch the broccoli for 1 minute, or no more than two minutes. The broccoli will still be firm enough for the salad, the color will be even prettier, because blanching brings out the green, and the taste will be less raw and more cooked. In this recipe, the broccoli pairs wonderfully with the toasted almonds, bacon, peas, and onion. The honey and vinegar in the dressing adds some sweet and sour to the mix. Normally I cringe at the thought of broccoli salad, but honestly, this is one of the tastiest salads I've ever made, broccoli or not. 1 teaspoon salt 5-6 cups fresh broccoli florets (about 1 pound of florets) 1/2 cup toasted slivered almonds 1/2 cup cooked,... See less

See this at: allrecipes.com| Added on 03/11/07

Join My Allrecipes today — the best way to save, organize, and share recipes, meals, reviews, photos and more. It’s free! | Learn more. Already a...

See this at: epicurious.com| Added on 03/08/07

2 cups all purpose flour 1/3 cup sugar 2 teaspoons baking powder 1/2 teaspoon salt 5 tablespoons chilled unsalted butter, cut into 1/2-inch pieces 1...

See this at: allrecipes.com| Added on 03/06/07

"This is my Grandma's recipe that she gave me when I got married. Pork chops are baked then served with a rich mushroom sauce. It takes a little bit...

See this at: foodnetwork.com| Added on 03/06/07

For the topping: 1 1/2 cups flour 3/4 cup granulated sugar 3/4 cup light brown sugar, packed 1/2 teaspoon kosher salt 1 cup oatmeal 1/2 pound cold...

See this at: foodnetwork.com| Added on 01/28/07

Pork Chops: 1 gallon water 1 cup brown sugar 1 cup sea salt 1 cup frozen apple juice concentrate, thawed 1 1/2 teaspoons whole black peppercorns 2...