See this at: oprah.com| Added on 09/17/08

Makes 6 servings * 10 small to medium chicken drumsticks * 1/2 cup extra-virgin olive oil * 2 cups medium shrimp , enough for about 5 per person * 1...

See this at: weightwatchers.com| Added on 08/05/08

* Preheat oven to 400ºF. * Arrange 8 slices of bread in bottom of a 9 X 13-inch baking dish, squishing slices together to make one layer; sprinkle...

See this at: solutions.com| Added on 04/16/08

While this big dispenser comes with a mix and recipes for Margaritas, it’s perfect for any summer thirst-quencher. Serve lemonade, Sangria, fruit juice or punch to a crowd. You won’t need to constantly replenish drinks—guests can serve themselves. A... See more

While this big dispenser comes with a mix and recipes for Margaritas, it’s perfect for any summer thirst-quencher. Serve lemonade, Sangria, fruit juice or punch to a crowd. You won’t need to constantly replenish drinks—guests can serve themselves. A flat bottom lets you place it on a table, or put it in a cooler full of ice. Holds almost 2½ gallons (37 8-ounce drinks). Plastic—won’t break if bumped over. See less

Highlights: $19.95

See this at: solutions.com| Added on 04/16/08

No more wasting time pushing all the little pieces of food onto skewers. Instead, just place ingredients in the Kabob Basket and cook. Food won't stick to the grill or be torn apart, and even shrimp and small pieces won't slide out and slip to the... See more

No more wasting time pushing all the little pieces of food onto skewers. Instead, just place ingredients in the Kabob Basket and cook. Food won't stick to the grill or be torn apart, and even shrimp and small pieces won't slide out and slip to the bottom of the barbecue. Nickel-plated stainless steel for easy cleanup in the dishwasher. Measures 12 ½"L" x 1 ¾"H x 2"W; 21"L overall. See less

Highlights: $7.95

See this at: citymama.typepad.com| Added on 02/13/08

I love the fresh, raw wild jumbo shrimp/prawns from Costco. They're sweet and meaty and good eating. They run about 20 bucks for a large package, and there are enough prawns in a pack to get 2-3 meals out of it. They freeze beautifully. My favorite... See more

I love the fresh, raw wild jumbo shrimp/prawns from Costco. They're sweet and meaty and good eating. They run about 20 bucks for a large package, and there are enough prawns in a pack to get 2-3 meals out of it. They freeze beautifully. My favorite way to prepare them is to marinate them, then skewer them with veggies (in this case, mushrooms) and throw em on the grill for a couple minutes per side. To serve them, I take them all off the skewer and pile them into a bowl, but you could just let everyone take their own skewer. We served these as part of a surf-and-turf dinner with grilled porterhouse steak and BBQ corn on the cob. For this recipe, you don't want to add the lime juice until just before grilling or else you'll end up with ceviche. GRILLED CHILI LIME TEQUILA SHRIMP Makes enough marinade for about 15-20 prawns. Rinse and peel prawns leaving the tails intact. Pat dry and place prawns into a medium bowl then add: * sea salt * fresh ground pepper * chili flakes (omit or... See less

See this at: foodnetwork.com| Added on 01/28/08

We kept the crunch and lost the fat in our healthy hash browns Find our how we kept our burgers moist and meaty Our guilt-free dip is layered with...

See this at: foodnetwork.com| Added on 01/28/08

1/4 cup extra-virgin olive oil, plus extra for pan 12 ounces fideos (bundled vermicelli) 1 medium onion, chopped 3 cloves garlic, minced 1 teaspoon...

See this at: allrecipes.com| Added on 01/28/08

* Preheat oven to 350 degrees F (175 degrees C). Line miniature muffin tins (tassie pans) with miniature paper liners. * Crush the vanilla wafers and...

See this at: kraftfoods.com| Added on 01/28/08

BRING broth to boil in medium saucepan on medium-high heat; stir in rice. Cover. Reduce heat to medium-low; simmer 3 min. Add broccoli; stir. Cover;...

See this at: foodnetwork.com| Added on 01/28/08

1 cup (2 sticks) unsalted butter, softened 1 cup white sugar 1 cup light brown sugar 2 large eggs 1 teaspoon vanilla extract 1 cup canned pumpkin...

See this at: foodnetwork.com| Added on 01/28/08

Using oven mitts or pot holders, remove the cookies from the oven and transfer with a plastic turner to wire racks to cool. Repeat with the remaining...

See this at: foodnetwork.com| Added on 01/28/08

3 eggplants, about 3 pounds total, sliced 3/4 inches thick Salt and freshly ground black pepper Extra-virgin olive oil, for brushing on vegetables,...

See this at: marthastewart.com| Added on 12/18/07

Cake Icing Cupcake liners 5 Small bowls 5 tints of food coloring Serrated knife Small offset spatula Gumdrops Licorice strings Pastry bags, couplers,...

See this at: foodnetwork.com| Added on 12/18/07

1 1/2 cups all-purpose flour 1 1/2 teaspoons baking powder 1/4 teaspoon fine salt 2 large eggs, room temperature 2/3 cup sugar 3/4 cup unsalted...

See this at: marthastewart.com| Added on 12/18/07

In June, look out for blue paper fins slicing through icing waves. Some might prefer a sandy beach, so stand a drink parasol in a dune of icing dipped...

See this at: seattlest.com| Added on 12/16/07

Seattlest roasted our first chicken only a year ago, but oh what a year it’s been. Like many in our progressive, nature-loving town, we’ve had our day in the vegetarian camp, but eventually we had to face the facts: from Copper River salmon to Salumi... See more

Seattlest roasted our first chicken only a year ago, but oh what a year it’s been. Like many in our progressive, nature-loving town, we’ve had our day in the vegetarian camp, but eventually we had to face the facts: from Copper River salmon to Salumi salami, from grease-bombs at Dick’s to the Palace Burger Royale, we love partaking of the flesh. Early spring means Dungeness crab, and summer is synonymous with barbeque; but when the days turn cold and rainy, we turn to roasted chicken. With Thanksgiving fast approaching, turkey may be on our minds, but it is chicken that gets a slot on our daily plates. Few dishes are simpler or more satisfying, or appear in more cookbooks. But as with many things, the quantity of roasted chicken recipes too often trumps their quality. Our favorite method—and the most astoundingly simple we’ve used—comes courtesy of a very good (and food-savvy) neighbor to the south, and it yields a lip-lickingly luscious chicken, a rare bird indeed. San Francisco’s... See less

See this at: castsugar.blogspot.c...| Added on 12/16/07

It's been a carbonara kind of week. You know that week: when you're baking like a fiend and doing holiday cards and running everywhere shopping and have a million engagements? And tired of inhaling fast food or scrounged up leftovers while standing... See more

It's been a carbonara kind of week. You know that week: when you're baking like a fiend and doing holiday cards and running everywhere shopping and have a million engagements? And tired of inhaling fast food or scrounged up leftovers while standing over the sink? A week like that calls for a nice carbonara - warm, easy, homey, and comes together in the time it takes to boil a pot of pasta. This recipe is from Ruth Reichl's memoir Garlic and Sapphires. Better known as the Editor-in-Chief of Gourmet (as well as restaurant critic), some don't know just what a talented storyteller Ruth Reichl is, and what a fascinating life she has lived thus far. I really do suggest you check out her memoirs, all three of them - great reads, all among my favorite books ever read. Start with Tender at the Bone. And a big thank you to my darling Beah, who put R.R.'s books on my radar. Back to the recipe: oh so comfy, I love a good pasta carbonara. Insanely simple, quick, yet also mouth-wateringly delicious.... See less

See this at: thekitchn.com| Added on 12/16/07

Cranberries are not just for Thanksgiving jelly and sauce; homemade cranberry jam is wonderful on toast or a sandwich too. This is an easy homemade...

See this at: notquitejunecleaver....| Added on 12/16/07

Jump to Comments I thought to myself…sure are scrimpy serving sizes…2 WHOLE ounces!!! WOW…couldnt have eaten 3 I promise!!! I got this recipe out of the current and much anticipated Victoria Magazine. 1 1/2 cups half and half (called for milk…I... See more

Jump to Comments I thought to myself…sure are scrimpy serving sizes…2 WHOLE ounces!!! WOW…couldnt have eaten 3 I promise!!! I got this recipe out of the current and much anticipated Victoria Magazine. 1 1/2 cups half and half (called for milk…I splurged!) 1/2 cup canned pumpkin 1/4 cup sugar 1/4 cup light brown sugar 1 teaspoon vanilla extract 1/4 teaspoon ground cloves 1/4 teaspoon ground ginger 1/4 teaspoon ground cinnamon 1/8 teaspoon ground nutmeg 1/8 teaspoon salt 10 egg yolks (OMG - YES!!! 10 egg yolks…this is SOOO rich!!) fresh whipped cream, and crumbled pistachios Preheat oven to 325°. Combine milk, pumpkin puree, sugar, light brown sugar, vanilla extract, ground cloves, ginger, cinnamon, nutmeg, and salt in a small saucepan. Whisk to combine. Just as mixture begins to boil, remove from heat. In a small bowl, whisk egg yolks. Stir egg yolks into hot milk mixture a little at a time. Strain mixture. Evenly divide mixture among 12 (2-ounce) espresso cups. Place espresso cups into... See less

See this at: bittersweetblog.word...| Added on 12/16/07

Eons ago when my sister and I were but wee tots and my parents still exercised the authority to restrict my intake of sweets, I remember the harshest restrictions being placed on soda. Occasional candies and chocolates were okay, but soda? Only once... See more

Eons ago when my sister and I were but wee tots and my parents still exercised the authority to restrict my intake of sweets, I remember the harshest restrictions being placed on soda. Occasional candies and chocolates were okay, but soda? Only once a year, on New Year’s Eve were my sister and I allowed the pleasure of the bubbly liquid. If we were really, seriously lucky, we might even be permitted to add the most conservative scoop of ice cream, making the most alluring concoction we could ever imagine with our underdeveloped minds. Only rootbeer would be utilized for such occasions, mind you, lest we consume the evil substance known as caffeine along with this most decadent treat! For years we obeyed by this ruling, until eventually we grew older and [theoretically] wiser, trusted to make good decisions for ourselves, and soda was no longer such an illusive indulgence. In fact, you could say that their well-meaning plan backfired, seeing as I drink soda almost everyday, and rarely... See less

See this at: coconutlime.blogspot...| Added on 12/16/07

Ingredients: 1/2 cup flour 1/2 cup light brown sugar 3 tablespoons butter, at room temperature 1/2 cup milk 2 tablespoons dutch processed cocoa 1 tablespoon instant espresso powder* 1 teaspoon baking powder 1/2 teaspoon vanilla 1/2 teaspoon salt 1... See more

Ingredients: 1/2 cup flour 1/2 cup light brown sugar 3 tablespoons butter, at room temperature 1/2 cup milk 2 tablespoons dutch processed cocoa 1 tablespoon instant espresso powder* 1 teaspoon baking powder 1/2 teaspoon vanilla 1/2 teaspoon salt 1 egg, at room temperature peppermint cream cheese frosting red sugar for sprinkling Directions: Preheat oven to 350. Line or grease and flour 6 wells in a cupcake pan. In a large bowl, cream the butter and sugar. Add the egg and vanilla, mix thoroughly. Meanwhile, mix together the cocoa powder, espresso powder and milk in a small bowl or measuring cup and set aside. Add flour, baking powder and salt to the butter mixture. Add the milk mixture to the rest of the batter and beat until well combined. Fill each well 2/3 of the way full. Bake 12-15 minutes or until a toothpick inserted the center of a cupcake comes out clean or with just one or two dry crumbs. Cool briefly in the pan, then remove cupcakes to wire racks to cool completely before... See less

See this at: kattitudes.com| Added on 12/16/07

quick ideas (with photos) for handmade gifts & crafts of all types « Making handmade ornaments Red wine sangria and white wine sangria » I love making fudge for Christmas gifts (and I love watching my friends enjoy it), but I just hate using store... See more

quick ideas (with photos) for handmade gifts & crafts of all types « Making handmade ornaments Red wine sangria and white wine sangria » I love making fudge for Christmas gifts (and I love watching my friends enjoy it), but I just hate using store bought Marshmallow Fluff. You know the stuff. In the jar. Fluff. It is so famous. It is just the idea. Every time I look at it, I think to myself “melted plastic”. It just makes the obsessive in me a little queasy. So knowing that I can now make my own marshmallows quite successfully, I wondered why on earth did I have to rely on the jar of melted plastic to make that wonderful Christmas fudge? And thusly, homemade marshmallow creme began. This works just like Fluff in a jar. And all the ingredients can be found in your own cupboards, as opposed to a laboratory. It gives me a modicum of comfort about passing along all the fudge now. See less

See this at: blueyonder.typepad.c...| Added on 12/16/07

I'm feeling lately like all I do is blah blah blah about our life, while you, the sweet people who take time out of your busy Mama lives to pop in here and visit, are left with not a whole heck of a lot for your time. Sorry about that. I will try to... See more

I'm feeling lately like all I do is blah blah blah about our life, while you, the sweet people who take time out of your busy Mama lives to pop in here and visit, are left with not a whole heck of a lot for your time. Sorry about that. I will try to do better. To make it up to you, allow me to offer you some shameless sugar coated carbs :-) I'm going to share our recipe for Spiced Cranberry Hot Cross Buns, which, while delicious in and of themselves, are fun to make because then you can talk about your buns. Your whole family can exclaim things like, "Oh, Mama, your buns are so sweet!" "Gosh Mama, you have the nicest buns!" "Mama, your buns are very squishy..." You get the picture. As an aside, we had pulled pork for dinner... which is made from pork butt. You can imagine the conversations about how it smelled, and how large it was. Back to the buns though. This recipe is based on one from a book that my little soux chefs adore, Knead It, Punch It, Bake It!. Their recipe is a basic one... See less

See this at: kitchen.apartmentthe...| Added on 12/16/07

A surfeit of apples and a bag of pears. We needed an easy, straightforward dessert and these are what we had on hand, so a rustic galette was the most obvious option to us. A galette is like a fruit pizza - thin and crispy crust and an even layer of... See more

A surfeit of apples and a bag of pears. We needed an easy, straightforward dessert and these are what we had on hand, so a rustic galette was the most obvious option to us. A galette is like a fruit pizza - thin and crispy crust and an even layer of lightly spiced fruit. It's less demanding than a pie - no crimped crust to fuss over. It also tastes best at room temperature, so if you have the rest of a meal to cook, this is a relief to do ahead and put to the side. It tastes like the product of far more work than it is, too, with a crispy, flaky crust and soft fruit laid out in a loose pinwheel of autumn sweetness. Rustic Pear and Apple Galette makes 1 10" galette Crust 2 cups white flour 3/4 teaspoon salt 1 tablespoon white sugar 14 tablespoons unsalted butter 1/3-1/2 cup ice water Fruit 2 large apples, peeled and cored 3-4 red pears, peeled and cored Juice of 1 lemon 1/3 cup dark brown sugar 1 tablespoon flour 1 teaspoon fresh cinnamon 1 teaspoon fresh coriander 1/2 teaspoon fresh... See less

See this at: tobemrsmarv.com| Added on 12/16/07

As far as my recipes go - this is the recipe to have. Marv used to be head chef a a local famous bakery. This was a bread he made. They had stolen the recipe from someone else - and it has mutated a bit. However, in 15 years, I’ve never come across... See more

As far as my recipes go - this is the recipe to have. Marv used to be head chef a a local famous bakery. This was a bread he made. They had stolen the recipe from someone else - and it has mutated a bit. However, in 15 years, I’ve never come across anyone who didn’t like this bread. After the first rise. ... See less

See this at: cookthink.com| Added on 12/16/07

1/2 block firm tofu, pressed and cubed 2 green onions, white and tender green part only, thinly sliced 4 cups dashi or low-sodium chicken broth 1/4 cup white miso paste 2 cups frozen soybeans 1/4 teaspoon red pepper flakes prep: 20 minutes total: 40... See more

1/2 block firm tofu, pressed and cubed 2 green onions, white and tender green part only, thinly sliced 4 cups dashi or low-sodium chicken broth 1/4 cup white miso paste 2 cups frozen soybeans 1/4 teaspoon red pepper flakes prep: 20 minutes total: 40 minutes kitchen (or paper) towels heavy lid (or pan) to press tofu medium saucepan 1. Put a kitchen towel (or a double layer of paper towel) down on a plate. Take the tofu out of the package, shake it of excess liquid and place it on the towel. Put another kitchen towel (or layer of paper towel) on top of the tofu. Place a heavy lid or pan on the tofu to weigh it down and squeeze out the liquid. Press the tofu for 20 minutes. 2. Cut the tofu into 1/2-inch cubes. Prep the green onions. 3. Combine the broth and miso paste in a medium saucepan, and bring it to a simmer over medium heat. Stir in the tofu and soybeans, and gently simmer until they're heated through, 8-10 minutes. Stir in the green onions and red pepper flakes, and serve. See less

See this at: kitchen.apartmentthe...| Added on 12/16/07

Soup for crisp cool evenings and afternoons too. Ajiaco is a traditional Columbian soup made from chicken and potatoes and an herb called Guascas. It's often made with three varieties of potatoes, as well as corn. In the interest of lightness, this... See more

Soup for crisp cool evenings and afternoons too. Ajiaco is a traditional Columbian soup made from chicken and potatoes and an herb called Guascas. It's often made with three varieties of potatoes, as well as corn. In the interest of lightness, this adaptation uses two kinds of potatoes, and offers corn as an optional seasonal addition. Ajiaco Adapted from Hector Varela’s Recipe makes 8-10 servings 2 large chicken breasts on the bone, skin intact 4 cloves garlic, roughly chopped 1 small onion, roughly chopped 1 tablespoon coarse salt 1 tablespoon freshly ground pepper 2-3 cups chicken stock 1.5 pounds small yellow potatoes, peeled and cut into quarters 3 ears-worth of corn kernels (if in season) 1.5 pounds red (new) potatoes, peeled and cut into thin slices 1 bunch cilantro, with stems, washed very well and tied with twine 1 bunch green onions, washed and tied with twine 2 tablespoons guascas* 1/2 cup sour cream, creme fraiche or Crema Mexicana 2 tablespoons drained capers, chopped 2... See less

See this at: bigcitylittlekitchen...| Added on 12/16/07

Topping * 2/3 cup light brown sugar * 1 tsp cinnamon * 1 cup chopped walnuts (pecans would be good here, too) Equipment * Bundt pan Preheat oven to...

See this at: drinkoftheweek.com| Added on 12/16/07

July is a month of celebration, so not only do we celebrate our independence we celebrate National Tequila Day. The folks at Herradura sent this recipe to enjoy and celebrate the wonders of Tequila. Herradura Mango Mojito Recipe: 1 1/2 oz. of... See more

July is a month of celebration, so not only do we celebrate our independence we celebrate National Tequila Day. The folks at Herradura sent this recipe to enjoy and celebrate the wonders of Tequila. Herradura Mango Mojito Recipe: 1 1/2 oz. of Herradura Silver Tequila 3 fresh mint sprigs 2 tsp. sugar 1 tbsp. fresh lime juice 2 1/2 oz. fresh mango juice Splash of club soda Muddle the mint leaves, sugar and lime juice in the bottom of a tall glass. Add Herradura and mango juice. Add a splash of club soda and ice cubes. Serve with a mint leaf garnish. See less