Articles filed under Contests & Promotions
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Clean, classy furniture for the formal areasNov 03, 2013 4:00 am - “Simplistic elegance with personality thrown in” seems to be the preference of today’s homeowners when they are shopping for the more formal areas of their home, as well...
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Images: Daily Herald Cook of the Week FinaleOct 30, 2013 10:44 pm - ...
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Elgin man wins our Cook of the Week ChallengeOct 30, 2013 10:00 pm - Dan Rich is Elgin's superintendent of public works during the day, but when he's off the clock, he can sure cook up a mean dish. His Halloween-inspired “Goblin Delight” ...
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Margarita Flank Steak with Cucumber SalsaOct 30, 2013 6:08 am - 1 pound flank steak Marinade ¼ cup tequila 2 limes, juiced 1 lime, zested ¼ cup olive oil 1 jalapeño, seeded and chopped ¼ teaspoon salt 1 teaspoon lime gelatin Salsa 1 ...
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Salmon Quesadillas with Grape Salsa and Spanish FarroOct 30, 2013 6:08 am - Quesadillas 1 teaspoon olive oil ½ large yellow onion, cut into ¼ inch strips ½ red bell pepper, cut into ¼ inch strips ½ poblano pepper, seeds and ribs removed, cut int...
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Tangy Potato Salad with SardinesOct 30, 2013 6:08 am - 1½ pounds yellow and red potatoes 1 cup fresh green peas 1 cup canned chick peas 1 small red onion, thinly sliced 1/3 cup kalamata olives, pitted 2 tablespoons salted ca...
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Oat Cake ‘Crostini’ with Portobello ToppingOct 30, 2013 6:08 am - Oat cakes 2½ cups old fashioned oats 3 teaspoons vegetable shortening or butter ½ teaspoon salt ¼ teaspoon black pepper ¼ teaspoon garlic powder ¼ cup water Topping 1 ta...
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Spanish FarroOct 30, 2013 6:08 am - 1 tablespoon olive oil 2 ounces spaghetti, broken into 1- to 2-inch pieces ½ large onion, diced ½ red bell pepper, diced 1 clove garlic, pressed 1 cup farro 1 can (10 ou...
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Moroccan-Style Baked Cod and Oat Cake “Crostini” with Portobello ToppingOct 30, 2013 6:08 am - 4 6-ounce cod filets ¼ teaspoon freshly ground cloves ½ teaspoon cinnamon ½ teaspoon turmeric 1 teaspoon ground cumin 1 teaspoon red pepper flakes 1 cup diced onion 1 ca...
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Cook of the Week Challenge: Judges pick up the panOct 30, 2013 6:08 am - It’s second nature for cooks. We read someone’s recipe and the wheels in our minds start turning over ways to tweak this or add that. And of course it’s that way with ou...