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    A whole pumpkin makes an artful serving dish, especially for a harvest time or Halloween party. You may, of course, fill it without cooking it. I am a great believer in fitting a bowl inside the scooped-out pumpkin to hold the food – that way, I never worry about leaks (or worse!). Wash and dry […]

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    Here is a recipe for what appear to be tasty, soft pumpkin cookies, studded with chocolate chips and filled with a salted caramel center. It came to our Food News office from our listener, Don (of Dueling Bubbas fame) who commented, “The flavor combos look very good; would think this cookie would rock Halloween, Thanksgiving […]

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  • 12/01/11--19:55: 05. CANDIED APPLES

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  • 12/01/11--19:55: 03. HALLOWEEN “WORMS”

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  • 11/30/11--09:52: 02. HALLOWEEN BRAIN MOLD
  • We had quite a discussion about exactly how to make a “brain mold” – what should be the texture, color, etc.? Our listener Dick wrote, “I heard your discussion with a listener about the brain mold, and it made me think of a recipe I had made in the past – which was enclosed with […]

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  • 10/23/15--15:15: *PUMPKIN CARVING TIPS

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  • 12/01/11--19:54: 07. CRANBERRIES!
  • Cranberry Chutney, Cranberry Glaze for Turkey, Cranberry Relish, Amaretto Cranberry Sauce, Jellied Cranberry Sauce and Baked Brandied Cranberries  This is our best collection of cranberry recipes. Included here is a cranberry glaze for turkey, which can double as a silky sauce, an uncooked cranberry relish made with tangerines, a cranberry chutney, and three traditional cranberry […]

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  • 12/01/11--19:54: 06. GIBLET GRAVY
  • This can be a light but creamy sauce, or a thicker, hearty gravy, depending on how you choose to finish it. [See* below.] In either case, it will have a full, rich flavor. One of the best things about this gravy is that it can be made ahead (up to the finishing point, if you […]

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    We’ve had a great deal of discussion recently about stuffed (boned) turkey breasts, rolled up and roasted in a long :”sausage” shape.. Some recipe authors call the dish a “roulade,” some simply say it’s a “stuffed breast” or a “roll.” In the French kitchen, turkey breasts are often stuffed with a ”forcemeat” or sort of […]

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  • 12/01/11--19:55: 04. SMOKE-ROASTED TURKEY

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  • 12/01/11--19:54: 03. CAJUN FRIED TURKEY
  • (*Please Note that Cajun Seasoning is Optional – recipe includes technique for no spicy addition)

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  • 12/01/11--19:55: 02b. DRY-SALTED ROAST TURKEY
  • This is more a technique than a recipe. It makes a bird that has concentrated turkey flavor and fine, firm flesh and that is delicious as it is – but you can add other flavors as you wish. Minced rosemary would be a nice finishing addition. Or brush the bird lightly with butter before roasting. […]

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    Master Recipe

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  • 12/01/11--19:55: 01. TURKEY BASICS
  • Here is the bottom line for everything you need to know about preparing that turkey! How much to buy, how to defrost, how much time to allow, and the basic methods for brining, oven-roasting, and cooking on covered barbeque grills (gas and charcoal) are all outlined below. Using these techniques, you can design your own […]

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  • 12/01/11--19:54: CREAMY TRIPLE MUSHROOM SOUP
  • This combination of fresh white and baby portobello mushrooms, along with dehydrated (dried) shiitakes, is sure to please. Reducing the water used to soak the dried shiitakes down to 1/2 cup and then using that liquid in the soup adds a more intense mushroom flavor to this soup. One could use all shiitake or other exotic mushrooms, […]

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    There are two levels of richness to be achieved in this soup. First the meat, soup bones and a mirepoix of vegetables (carrots, onions, celery, etc.) are cooked together to make a rich stock. The meat is set aside, the stock strained and the soup bones and cooked vegetables discarded. This takes some time – […]

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