Google Alert - recipe |
- <b>Recipe</b>: Frito Pie with Chili con Carne - USA Today
- Spicy, Garlicky and Lemony Broccoli <b>Recipe</b> and Tonguespank <b>...</b>
- Bombe Alaska <b>Recipe</b> Flambe Dessert - How To Cook That
- <b>Recipe</b> for success for hospice looks a treat
- <b>Recipe</b>: Chameleon Hummus
- <b>Recipe</b>: Roasted eggplant with warmed feta and honey
| <b>Recipe</b>: Frito Pie with Chili con Carne - USA Today Posted: 04 Oct 2013 03:06 AM PDT In the Bag Talk about tailgating-worthy portability: The Texas classic known as Frito pie, excerpted from The Southern Slow Cooker by Kendra Bailey Morris, can be enjoyed in all of its meaty, cheesy glory in the self-contained vessel that is a mini chip bag. "You just spoon the chili right into the bag, add all of the toppings and put a plastic fork in it," says Bailey Morris, who advises reducing the cooking time on the chili from eight hours to five or six if you plan to leave your slow cooker plugged in at the stadium. Easy eating, and even easier cleanup. Frito Pie with Chili con Carne
Spray the inside of the slow cooker with cooking spray. Heat a large skillet or cast-iron pan on the stovetop over medium-high heat and add the bacon grease. Crumble in the ground beef and cook until the meat is no longer pink, about 5 minutes. Add the garlic and cook for another minute. Mix in the chili powder, cumin, oregano, salt, sugar, black pepper and cayenne. Cook for 1 more minute. Pour the beef mixture into the slow cooker and add the tomato sauce, tomatoes, chiles and kidney beans. Stir well. Cover and cook on low for at least 8 hours and up to 9 hours. To serve, spread the chips in a 9- by 13-inch casserole dish or divide among eight smaller bowls. Pour in the chili, then top with the cheddar, sweet onion, jalapeños and sour cream, and serve. Alternatively, cut open eight individual serving-size bags of chips, divide the chili and toppings evenly among the bags and eat straight from the bags with a fork. PER SERVING (about 2 cups per serving): 668 CALORIES, 51g CARBOHYDRATES, 42g PROTEIN, 34g FAT (11g saturated), 10g FIBER, 93mg CHOLESTEROL, 1403mg SODIUM  | ||
| Spicy, Garlicky and Lemony Broccoli <b>Recipe</b> and Tonguespank <b>...</b> Posted: 04 Oct 2013 02:31 AM PDT
As promised, here is the recipe for the broccoli pictured in the red Thai rice article. This simple stir-fried vegetable is great alongside rice, noodles or as a side dish to any meat dish. It has spicy, garlicky and lemony tones that both compliment and bring out the natural broccoli flavours. Trust me, it tastes so good you'll end up munching on the green florets. This recipe was inspired by one I previously shared for stir fried asparagus. It's not in season right now so broccoli makes a fantastic substitute.
Spicy, Garlicky and Lemony Broccoli  Author: SpicieFoodie.com & Nancy Lopez-McHugh Recipe type: Side dish, vegetable, vegan, Cuisine: Fusion, International
3.2.2089
Did I mention how fast and easy this is to prepare? Plus it's super healthy and low-calorie too, can't be that.
You know what would have made the broccoli taste even better? If the chile flakes were swapped out for some Smoky Bourbon Pepper Blend by Tonguespank Spice Co.
This month I have the pleasure of being sponsored, and in turn supporting, a fantastic small startup called Tonguespank Spice Co. based in Chicago, Illinois. Check out their button on my sidebar ➞. Zack, the owner, is currently raising funds through a Kickstarter campaign to take his product to all of America. If you love spices then you have to support Tonguespank.
Go on, check out the video to learn all about this flavourfull company, help support a small business go national, and have a chance to try the product for free! Click here! Product photos are the property of Tonguespank Spice Co. | ||
| Bombe Alaska <b>Recipe</b> Flambe Dessert - How To Cook That Posted: 04 Oct 2013 02:30 AM PDT  Can you put ice cream in the oven? You can for this bombe alaska recipe. A centre of soft slow cooked strawberries encased in ice cream, resting on light sponge cake, wrapped in italian meringue and baked in the oven until it is just crisp.
Bombe Alaska Ingredients:half quantity of the sponge cake recipe baked in lined a tray Italian Meringue Recipe Seperate the eggs, and put into the bowl of an electric mixer. To assemble make bombe alaska follow the instructions in the video below:
2013
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| <b>Recipe</b> for success for hospice looks a treat Posted: 04 Oct 2013 02:12 AM PDT TASTY treats and tried and trusted recipes from famous cooks to celebrities fill a special cookery book aimed at boosting funds at an Erdington hospice. The John Taylor Hospice Recipe Book features culinary delights from a diverse mix of people including a TV chef, Brummie comic and former Aston Villa football manager.
Cornwall's finest prime time chef Rick Stein's recipe for steamed mussels with tomato and tarragon, Jasper Carrott's trusty carrot curry and former Villa supremo John Gregory's Spanish paella feature alongside Birmingham City FC's chicken and chorizo casserole. The book includes starters, main courses, snacks and desserts and culinary wonders created by John Taylor Hospice chef Steve Barfield.  Pavilion Cuisine Contact: 01675 620003 Valid until: Thursday, October 31 2013 From breast of chicken filled with olive, sun-blushed tomato and basil butter to custard millefeuille with mango, Steve's creations are ideal for people who want to try their hand at something a little more adventurous. "People we care for and their families frequently comment on the quality and variety that we make for them," said Steve. Ensuring people receive tasty meals made specifically for them is part of our 'Taylormade' care." The book also features a two-page special filled with tips and advice on nutrition provided by the hospice's team of dietitians. Hospice media manager Diane Parkes said: "The idea for the John Taylor Hospice Recipe Book originated with our dietitians who were keen to share their knowledge with the people of Birmingham. "From there it just kept growing and growing until we ended up with a colourful book packed full of great ideas and pictures from a huge range of contributors." The John Taylor Hospice Recipe Book was launched at Birmingham's Brindleyplace Local Produce Market on Friday, September 27 with support from Brindleyplace Management Office and Sketts Markets. The recipe book costs £5, with all proceeds going towards John Taylor Hospice's work. Copies of the John Taylor Hospice Recipe Book are available from the hospice reception or by contacting the Community Investment Crew on 0121 465 2000. | ||
| <b>Recipe</b>: Chameleon Hummus Posted: 04 Oct 2013 02:08 AM PDT  Recipe: Chameleon Hummus
In the bowl of a food processor, add the garbanzo beans, 6 Tbs. of the reserved bean liquid, the tahini, lemon juice, olive oil, garlic, lemon zest, salt, Tabasco and cumin. Process until the hummus reaches the desired smoothness. Empty the hummus into a sealable container. Fold in the peppers. Store in the refrigerator overnight. On game day, keep in a cooler until ready to use. Per serving (1/4 cup): 92 calories, 8g carbohydrates, 3g protein, 6g fat (1g saturated), 2g fiber, 0mg cholesterol, 246mg sodium Proudly show your school colors in this grab-and-go appetizer from The Southern Tailgating Cookbook | ||
| <b>Recipe</b>: Roasted eggplant with warmed feta and honey Posted: 04 Oct 2013 02:02 AM PDT  Recipe: Roasted eggplant with warmed feta and honeyHoney do! Backyard beekeeping is all the buzz right now. "The bees are the most fascinating part," says Taste of Honey author Marie Simmons, who has long been charmed by the hardworking insect. But even without the time or interest in harvesting one's own, a home cook will find honey an invaluable staple in the cupboard. "Coming up with savory recipes for this book was a revelation," Simmons says. "And cooking with honey has led me to start my own backyard hive." Roasted eggplant with warmed feta and honey
Preheat the oven to 400 degrees. Trim each end from the eggplant. With a vegetable peeler, partially remove the skin in alternating wide strips, leaving the eggplant with a striped appearance. Cut the eggplant into ¾-inch-thick rounds. Place the eggplant slices in rows on a rimmed sheet pan. Generously brush both sides of the slices with the olive oil. Roast for 10 to 12 minutes, until the bottoms are lightly browned. Remove the pan from the oven and turn the slices with a wide spatula. Return the pan to the oven and roast for about 10 minutes longer, or until the eggplant is lightly browned and tender. Remove the pan from the oven and mound a rounded tablespoon of cheese on top of each eggplant slice. Add a grinding of black pepper to each. Return the pan to the oven for about 5 minutes, or until the cheese softens. Transfer the slices to a serving platter. Drizzle each with the honey and sprinkle with a few fresh thyme leaves. Serve hot. Yield: 4 servings |
"This blend begins with the sweet aroma of smoky morita chipotle peppers, adds depth and complexity with garlic and bourbon, and finishes up with a slow habanero-and-ghost burn that builds as long as you keep eating it." Now doesn't that sound like an awesome flavour explosion?
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