Articles filed under Cook Challenge
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Mediterranean Cod, Portobello and Currant CaponataSep 25, 2013 6:06 am - 1 cup Quaker Old Fashion Rolled Oats Salt and pepper 2 teaspoons dried oregano, divided 4 tablespoons olive oil; divided 1 medium onion roughly chopped 2 cloves garlic ...
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Round 1, week 4: Quaker old-fashion oats, cod fillets, dried currants and portobello mushrooms provided by Waterleaf restaurantSep 25, 2013 6:06 am - Lynn Fors As I peered in my bag, and what did I see? Portobello mushrooms and oats looking at me, Currants and cod were the next two, And with all four, I had to crea...
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Ground lamb, Now Foods sesame snack sticks and Bron’s Bee Co raw honeySep 25, 2013 6:06 am - Editor’s note: Due to human error, Judy Monaco was given red cabbage as a challenge ingredient while Karen Groban got dried currants along with the other Week 4 contesta...
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Meet the Week 3 Cook of the Week Challenge judgesSep 25, 2013 6:05 am - Week 3 brought one new face to the judges panel. Mario O. Portanova represented Porte Brown LLC, a group of certified public accountants, as two contestants tackled buil...
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AquaCODte TacosSep 25, 2013 6:03 am - Canola oil for cooking 1 egg 1 cup milk ¾ cup flour ¾ cup bread crumbs ¾ cup corn meal ¼ teaspoon cumin ½ teaspoon all purpose seasoning 1/8 teaspoon chili powder Cracke...
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EnchiCODasSep 25, 2013 6:03 am - 8 tortillas (flour preferred) 1 pound fresh cod fillets (if frozen, thawed) Olive oil 2 tablespoons butter 1-2 large portobello mushrooms 1 small onion, diced ½ cup sh...
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Mini Lemon-Currant CupsSep 25, 2013 6:03 am - ¼ cup plus 3 tablespoons dried currants, divided 2 teaspoons lemon juice, divided 2 teaspoons lemon zest 1 cup flour ¾ cup Quaker old fashioned oats ¼ cup sugar ¼ teasp...
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Wild Rice Portobello Mushroom CapsSep 25, 2013 6:03 am - 4 medium portobello mushrooms, divided 5-6 baby portobellos 1 envelope (1 ounce) dried onion soup mix 3½ cups boiling water 2 tablespoons butter 2 ribs celery, chopped 1...
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Cook of the Week Challenge Fan FavoritesSep 24, 2013 4:31 pm - Voters picked Mike Baron’s Campanelle with Shrimp and Sweet Peas in Lemon Cream Sauce and Garlic Parmesan Toast and Carrie Shawala’s Farro Italiano in the style of Risot...
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Fire Roasted Red Pepper and Grape Salad with Lemon Vinaigrette DressingSep 18, 2013 6:04 am - Salad 1 bag (5 ounces) mixed greens (washed and dried) 1 fire roasted red pepper, seeded and julienne ¾ cup green grapes, half of the grapes cut into halves ¾ cup black...