Food
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Fried Hoisin Tofu With Peanut NoodlesJan 30, 2019 5:00 am - The tofu needs to be weighted/pressed for 20 minutes and marinated for at least 30 minutes, or as long as overnight. 8 ounces extra-firm tofu, drained ½ cup hoisin sauce...
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Pecan appetizersJan 30, 2019 5:00 am - Pecan Spinach Artichoke Dip Add flavor and texture to the classic spinach and artichoke dip with pecans. Ready in just 35 minutes and always a crowd pleaser, serve this ...
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Tapas-Style Turkey MeatballsJan 30, 2019 5:00 am - The formed, uncooked meatballs need a 30-minute chill in the refrigerator. 1 pound ground turkey, all dark meat or a mix of light and dark (92 or 93 percent lean) 1/3 cu...
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Cook of the Week recipes from Jeff SchneiderJan 30, 2019 5:00 am - Chicken Divan 2-3 pounds of boneless chicken breasts 1 can of cream of chicken soup Small can evaporated milk 2 bunches of broccoli ½ cup to 1 cup (depending on tas...
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A rebel in the kitchen, former CPA turned teacher loves to feed peopleJan 30, 2019 5:00 am - Jeff Schneider, our Cook of the Week from Bartlett, admits he's a rebel. He doesn't have a cell phone. He quit his job as a CPA to become a teacher and he doesn't follow...
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These tapas meatballs make great party nibblesJan 30, 2019 5:00 am - A batch of these saucy, Spanish-style meatballs could serve you well this week in multiple ways. They can be made several days in advance so they are ready in the refrig...
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A game-day classic scores with a healthful twistJan 30, 2019 5:00 am - As dips tend to be, this is a party food that brings people together, an edible ice breaker, beckoning everyone to gather around and literally rub elbows as they dig in....
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A bean chili that's as rich and savory as any meat chiliJan 30, 2019 5:00 am - Black bean chili should be primarily about the beans - they should be creamy, tender, and well-seasoned. We wanted a hearty bean chili that was as rich, savory, and deep...
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These great reds are also great valuesJan 30, 2019 5:00 am - When I read accounts of wines that are "great values around $30," I know the author isn't paying their own money for the wine they drink. In our dynamic Chicagoland mark...
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It's time you mastered the dark art of tofu. This noodle dish will help you.Jan 30, 2019 5:00 am - Recently, a colleague confessed to being tofu-challenged. She had tried cooking it years ago and was so disappointed in the results she never tried again. But a stellar ...