Food
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Judy MonacoAug 31, 2011 6:00 am - 67, Glendale Heights Retired What is your favorite ingredient and how do you like to use it? Herbes de Provence is my favorite ingredient because of its unique flavor w...
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Donna’s BracioleAug 31, 2011 12:00 am - 2½ pounds braciole meat (may use round steak), pounded thin and cut into 6 pieces about 3-inches by 6-inches Salt and pepper 2-3 tablespoons cooking oil Kitchen s...
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Cuban cooking for allAug 31, 2011 12:00 am - Unless you live in Florida or the metropolitan New York area, chances are your community is lacking a good Cuban restaurant. It’s a pity, because Cuban food — with influ...
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Roasted Poblano Alfredo with Blackened ChickenAug 31, 2011 12:00 am - 2-3 poblano peppers Olive oil Salt and pepper Garlic powder 1 pound boneless skinless chicken breast 1-2 tablespoons blackening spice 1 pound farfalle or your favo...
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Shrimp StewAug 31, 2011 12:00 am - ½ cup chopped green pepper ½ cup chopped red pepper ¼ cup sliced green onions 1 garlic clove, minced 1 tablespoon olive oil 3½ cups V-8 (low sodium, preferred)...
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Sambuca-Glazed Grilled SalmonAug 31, 2011 12:00 am - Sambuca glazed grilled salmon 1 salmon fillet (about 1¼ pounds), skin removed 1 lemon, juiced 1 tablespoon mashed or pureed garlic 2 tablespoons fresh or dried dil...
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Fish Tacos Baja-StyleAug 31, 2011 12:00 am - 1 pound firm white fish, such as cod ¾ cup flour 1 tablespoon paprika ½ teaspoon cayenne pepper 8 flour tortillas 1 cup shredded white cabbage 1 cup shredded ...
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Shrimp CamagueyAug 31, 2011 12:00 am - Sofrito — Famous Sofrito Fontanar 2 cloves garlic, peeled and minced Salt and pepper to taste 1 tablespoon olive oil 1 large onion, peeled and chopped 1 green bell ...
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Di’s Hye BurgersAug 31, 2011 12:00 am - 1 pound ground chuck 1 pound ground lamb 1 large sweet onion, finely chopped, divided 1 cup finely chopped Italian parsley, divided 1½ tablespoons Di’s Medley, see ...
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Sun dried Tomato Pesto SpreadAug 31, 2011 12:00 am - 8 ounces cream cheese, room temperature 4 ounces goat cheese 2 cloves garlic, pressed ½ cup pine nuts 4 ounces prepared pesto (I like to drain off some of the o...