Articles filed under Recipe
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Almost-Fat-Free Cider-Flavored Baked ApplesSep 01, 2009 11:00 pm - 4 large organic apples (about 2 pounds), cored ½ cup granulated sugar ¾ teaspoon ground cinnamon ¼ teaspoon ground nutmeg 1 cup apple cider (organic, unfiltered pre...
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Pear Essence CosmopolitanSep 01, 2009 11:00 pm - 2 anjou pear slices Juice of 1/2 a lime 1 ounce cranberry juice 11/2 ounces citrus vodka 1/2 ounce triple sec 3 cranberries, for garnish In a cocktail shaker or mixing g...
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Some interesting Week 1 results leave us thirsting for moreAug 28, 2009 11:00 pm - Good Sunday morning. Now that the dust has settled and the fog has lifted, just what did we learn from one week of football in the Fox Valley area? Probably the most sur...
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Wild Rice SaladAug 25, 2009 11:00 pm - 3 cups cooked wild rice ½ cup green pepper, diced ½ cup cucumber, diced, seeds removed 1/2 cup celery, diced 2 green onions, chopped ½ cup dried, sweetened cranberrie...
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Fresh Rainbow SalsaAug 25, 2009 11:00 pm - 1/2 cup diced red onion 1 teaspoon salt ½ pound (about 6) ripe tomatillos 2-2½ pounds fresh tomatoes (a blend of sizes and colors) 1 medium-hot chili, such as serrano ...
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RouilleAug 25, 2009 11:00 pm - 2 whole jarred roasted red peppers 3 cloves garlic, peeled and quartered 1 teaspoon salt ½ cup unseasoned breadcrumbs ½ cup olive oil In a food processor, combine the p...
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Pasta SaladAug 25, 2009 11:00 pm - 1 pound tri-colored rotini ½ cup carrots, sliced 1 cup broccoli, broken into small pieces ¾ cup cauliflower florets, broken into small pieces ¼ green onions, chopped ...
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Roasted Heirloom Tomato SauceAug 25, 2009 11:00 pm - 5 pounds heirloom tomatoes (a mix of Brandywine, Eva Purple Ball, Rose de Berne and Livingston's Favorite is recommended) 12 cloves garlic Leaves from 12 sprigs fresh th...
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Egg-topped Summer Vegetable CasseroleAug 25, 2009 11:00 pm - 2 pounds plum tomatoes (12-15 tomatoes) 2 teaspoons olive oil 1 tablespoon minced garlic 2 cups chopped yellow onions 5 cups diced zucchini (11/2 pounds) 4 cups sliced b...
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Burnt Fennel and Zucchini With Parmesan, Lemon and BasilAug 25, 2009 11:00 pm - 4 small (5 ounces each) fennel bulbs, trimmed ½ cup extra-virgin olive oil Coarse salt and freshly ground black pepper 4 zucchini (4 ounces each), trimmed 4 ounces Pa...