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Consider an Irish Ballymaloe Cooking Holiday
2007-12-20 04:52:00
Why sit at home & watch Martha have all the fun? Get on over to Shanagarry in County Cork, Ireland for a fantastic cooking experience! Ballymaloe Cooking School was founded in 1953 and surprisingly is Ireland’s oldest private cooking school. Ballyaloe prides itself on welcoming chefs of all ages & talents to its doors. The school offers demonstrations & practical courses where you will work with groups of only six to eight people and produce a variety of dishes. You can choose between half-day courses, full day, five day or if you’re in it for a longer a haul,a take the 12 week course. The classes range in interests from entertaining large groups, organic cooking & even keeping bees and honey recipes. The main chef at Ballymaloe is founder Darina Allen, who is considered to be one of the best cooks in Ireland, in 2005 she was named the International Association of Culinary Professionals’ Cooking Teacher of the Year. Allen takes on cooking wi...
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The Best Cinco De Mayo Watermelon Margarita Recipe
2007-12-20 04:50:00
Happy Cinco De Mayo! Now let’s really celebrate with this wonderful watermelon margarita recipe! Ingredients: 4 cups watermelon, seeded & cubed1 6-ounce can frozen limeade concentrate1/2 cup tequila, your pick3 tablespoons sugar & lime wedges for garnish In a large zip-lock bag- place watermelon cubes inside & freeze for 8 hours. Take out your watermelon bag & get your blender ready. In the blender combine half of your watermelon cubes, limeade & tequila. Process until smooth. Repeat with the remaining half. To garnish: Place the sugar in a wide, shallow bowl. Moisten the rim of a margarita glass with a lime wedge. Dip the rim in the sugar. Pour the watermelon mixture into the prepared glass. Garnish with a lime wedge and get ready to party! Eat well & Laugh often!
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Cinco De Mayo Recipes & Party Menu
2007-12-20 04:46:00
Now that we know the history & why we celebrate Cinco De Mayo, let’s eat & drink & be merry! We’re staring with a Belizean Seafood Ceviche for an appetizer, moving on to the main course of Chicken Adobo & ending with a delicious dessert of Cream Sherry Flan. Belizean Seafood Ceviche Recipe here we come…. Ingredients: 1 pound tilapia, grilled1/2 pound tiger shrimp, boiled1/2 pound small scallops, boiled1 purple onion, sliced into thin rings2 green onions, including green parts, chopped1 large ripe tomato, diced1 poblano chile, roasted1 jalapeño chile, seeded and sliced into very thin rings1/4 cup chopped cilantro3 tablespoons olive oil1 tablespoon sugarjuice of 4 to 6 limessalt and black pepper to tastecrisp lettuceavocado slices for garnishtomato slices for garnish What’s Next: Cut fish into bite-size chunks, peel shrimp & cut scallops in half. In a large bowl, add remaining ingredients and stir gently. Refrigerate at least 3 to 4 hours...
More About: Recipes , Party , Cinco de Mayo , Menu

Cinco De Mayo: A Short History With Recipes to Follow
2007-12-20 04:42:00
Most people believe Cinco De Mayo, or the 5th of May, to be Mexico’s Independence Day, however, this is not true.  At midnight on September 15, 1810 is when the country actually gained its independence from Spain.  So, what did happen on May 5, 1862 to cause such a holiday? Well, my friends, it was the Battle of Puebla. As a new country just recently claiming independence from Spain, things weren’t always easy. You know, with war around every corner: the Mexican-American War (1846-1848), the Mexican Civil War of 1858 & many other political uprisings left the fledgling country with only a few coins in the bank. The summer of 1861 saw President Benito Juarez issue a two year moratorium on foreign debt payments, which hoped to restore financial progress. Of course, this didn’t go over so well. The English, Spanish & French were not wiling to allow Mexico this two year delay and instead invaded to get their monies by whatever means nec...
More About: History , Recipes , Cinco de Mayo , Short

I Just Can’t Live Without My Ratatouille Recipe
2007-10-25 05:12:00
Forget about the fizz & try this delicious ratatouille recipe, because I just can’t live without it. Ingredients: 2 tablespoons olive oil2 cloves garlic, minced1 onion, quartered & thinly sliced1 small eggplant, cubed2 green bell peppers, chopped4 large tomatoes, chopped4 small zucchini, cut into 1/4-inch slices1 teaspoon basil1/2 teaspoon oregano1/4 teaspoon thyme2 tablespoons parsley What’s Next:In a large saucepan- heat olive oil over medium heat. Add garlic & onions. Cook, stirring occasionally until softened- about 5 minutes. Add eggplant; stir until coated with oil. Add peppers; stir to combine.Cover saucepan & cook for 10 minutes, stirring occasionally to keep vegetables from sticking. Add tomatoes, zucchini & herbs; mix well. Cover and cook over low heat about 15 minutes, or until eggplant is tender but not too soft.Eat well & Laugh often!
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The Acidity of Ratatouille & Why Oven-Roasting is Like Drinking a Coke
2007-10-25 05:06:00
I came across an interesting cooking article on the BBC today. The article focused on one of my favorite foods, ratatouille and why the dish may be harmful to your pretty, white teeth. “Cooking vegetables in different ways could cut down on tooth decay, scientists have claimed.Certain methods of cooking them can make vegetables as acidic as fizzy drinks, according to a new study. Researchers at Dundee’s dental school made the discovery while experimenting with the vegetarian dish ratatouille. They found that, compared with stewing, oven-roasting significantly increased the acidity of vegetables such as green peppers, aubergines and courgettes. Dr Graham Chadwick, who led the study, said its findings could be used by dentists when advising patients on ways to fight dental erosion. The problem is caused by the direct contact of acid with the teeth, which destroys tooth tissues - leading to the need for expensive dental treatment. Dr Chadwick said: “The acidity of ratatouille pr...
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I Heart Cilantro Avocado Chicken Wrap Recipe
2007-10-23 15:06:00
Now that we know more about the coriander plant & cilantro leaves, let’s turn our new info into culinary delicious with this I Heart Cilantro Avocado Chicken Wrap recipe. Enjoy. Ingredients: 1 onion, chopped2 skinless whole chicken legs2 tablespoons unsalted butter1 16-ounce can whole tomatoes1/2 cup water1/2 teaspoon cayenne1 teaspoon cumin3/4 teaspoon salt1 cucumber2 tablespoons fresh lime juice1 avocado4 12-inch flour tortillas2 cups fresh cilantro sprigs What’s Next: In a large saucepan- cook onion & chicken legs in butter over moderate heat for 5 minutes, stirring occasionally. Drain tomatoes & into chicken mixture with water, cayenne & cumin. Simmer covered for 1 hour. Working over pan, pull meat off bones with tongs, returning it to pan, and discard bones. Simmer chicken mixture, uncovered, until most liquid is evaporated, about 20 minutes. Stir in salt and cool chicken mixture. Halve cucumber lengthwise and crosswise and seed. Cut pieces lengthwise int...
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The Relationship Between Coriander & Cilantro
2007-10-23 15:00:00
So, what is the relationship between coriander & cilantro? That’s what I’ve been wondering and I think I’ve tracked down the answer. The word ‘coriander’ can be used to describe the whole of an annual plant in the parsley family: leaves, stems, seeds & all. However, when speaking of coriander, most are referring to the spice produced from the seeds of the herb. The leaves of the plant are called cilantro, which derives from the Spanish word for coriander. Ahhh, this makes sense, since the leaves and the ripened seeds taste quite different from each other. Coriander seems to get a better rap than its counterpart cilantro. Coriander has a pleasing lemon-like flavor accompanied by a sweet aroma. Cilantro , on the other hand, is quite a different story. I found it hilarious that there is actually a site out there that bears much hatred to the wonderful leaf- IHateCilantro.com. You should really browse around, it’s pretty cute. Make sure you check out the gra...
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The Key to Hispanic Cooking is the Cheese & Cotija Cheese Gazpacho Reci
2007-10-23 14:55:00
With today being “Day Without Immigrants” & Cinco de Mayo just around the corner, I thought we might step into Hispanic kitchens and discover a world of good food that does not breathe without cheese. I found this fascinating article from the South Bend Tribune on Hispanic food and wanted to share. “Most cuisines do not look nor taste as good as they should unless the right types of ingredients are used. This is particularly true of Mexican and Caribbean cuisines, especially where the cheese is concerned. Mexican or Hispanic cheeses not only look and taste different from American or European cheeses, but they also act differently when heated, making it worth the effort to learn a little about the hidden secrets of Hispanic cheeses. These cheeses are divided into three main groups: soft (non-melting), melting and hard. The soft, fresh cheeses have a unique ability to not melt when heated. That’s right! They don’t run, they don’t drip and they don’t error. They st...
More About: Cooking , Cheese , Coti , Cookin

Jamie Oliver’s Tender & Crisp Chicken Legs with Sweet Tomatoes Recipe
2007-09-28 05:06:00
The Naked Chef himself Jamie Oliver is stepping up to the plate on the Today show for a spring cooking school.Ingredients: 4 chicken legs, jointedSea salt and freshly ground black pepperA big bunch of fresh basil, leaves picked, stalks finely chopped2 big handfuls of red and yellow cherry tomatoes, halved, and ripe plum tomatoes, quartered1 whole bulb of garlic, broken up into cloves1 fresh red chili finely choppedOlive oilOptional: 1 14 ounce can of canellini beans, drainedOptional: 2 handfuls of new potatoes, scrubbedOptional: linguini or spaghetti What’s Next: Go ahead and preheat your oven to 350 F, or 175 C. Season your chicken pieces all over and put them into a snug-fitting pan in one layer. Throw in all the basil leaves and stalks, then chuck in your tomatoes. Scatter the garlic cloves into the pan with the chopped chili and drizzle over some olive oil. Mix around a bit, pushing the tomatoes underneath. Place in the oven for 1 1/2 hours, turning the tomatoes halfway throu...
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Yummy Cumin-Infused Rice Recipe
2007-09-23 09:31:00
Enjoy this fabulous & tasty cumin rice recipe sure to spice up any meal. Ingredients: 2 tablespoons olive oil1/2 teaspoon cumin seeds1 cup dry jasmine rice1 3/4 cups waterS & P, to taste In a medium saucepan- heat oil over medium-high heat. Drop in the cumin seeds, and cook until they sizzle. Add your rice & fry for 1 minute. Add water, salt & pepper and bring to a slow boil. Once your water is boiling, reduce to low heat & cover. Cook the rice for approximately 15 minutes. And you’re ready for cumin rice perfection. Eat well & Laugh often this weekend.
More About: Recipe , Rice , Yummy , Reci , Cumin

A History of Cumin, The Spice of My Life
2007-09-23 09:29:00
Cumin is an annual, herbaceous flowering plant with slender stems native to the eastern Mediterranean region. The leaves of the cumin plant are 5-10 cm long with thread-like leaflets. The flowers are small and bloom in pink or white. The seeds are similar to that of fennel but are smaller & darker. Cumin seeds are used as a spice in North African, Middle Eastern, western Chinese, Indian and Mexican cuisine. Preferring a hot climate, cumin is mostly grown today in Iran, Morocco, Egypt, India, Syria, Mexico & Chile. Cumin is usually found in Indian & Mexican food & always in my chili. Cumin can be found in some Dutch cheeses, which I recently tasted & loved, and in some traditional French breads. You can add cumin to just about anything. It is traditionally added to curries, tacos & Cuban dishes. For an excellent salsa, add a dash of cumin & enjoy the sweet flavor. As for the history, cumin has been grown as a spice since ancient times. The spice w...
More About: Life , History , My Life , Spice , Cumin

Firefighters Next for Cooking Show?
2007-09-23 09:23:00
Well, it looks like firefighters are next in line for a new cooking show. A Boise film crew shot a pilot entitled ‘America’s Firehouse Chefs’ yesterday with firefighters showing their courage in the kitchen. Once the show is edited, it will make the rounds with various networks to see if it can find a home. “It’s ‘America’s Firehouse Chefs’ and that says it all, we want to criss-cross the country highlighting the locations people are in, the kind of firefighting people do at a particular station and then the local cuisine, we want to highlight that,” said Jerry Long, show producer. The pilot is being shot at station number 7 in Boise and they have selected Brian Martin as their first firehouse chef. “I’m somewhat surprised and excited and honored,” said Martin. “Brain’s an excellent cook,” said Dave Hanneman, Boise deputy fire chief. “When he’s cooking, everyone’s thinking about what’s going to be on the plate for dinner.” Martin delighted e...
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Southern-Cornmeal Crusted Catfish With Crunchy Corn Relish
2007-09-23 09:20:00
I was on Recipezaar last night trying to find a good catfish recipe & stumbled upon this goodie from the Catfish Institute. It was delicious. Give her a try tonight. Ingredients for Crunchy Corn Relish: 1 tablespoon butter 1/4 cup water 4 ears corn, kernels cut from the cob 1/4 cup minced red peppers 1/4 cup minced green onions 2 tablespoons half-and-half S & P, to taste Ingredients for Southern Cornmeal-Crusted Catfish: 4 farm-raised catfish fillets 1/4 cup buttermilk or nonfat yogurt or plain nonfat yogurt 1/2 teaspoon hot sauce 1/2 cup cornmeal 2 tablespoons butter 1 tablespoon olive oil S & P, to taste What’s Next for Crunchy Corn Relish: In a large skillet- melt butter. Add water and corn; cover and simmer for 4 minutes. Stir in red pepper and cook for 1 additional minute. Add green onion, half-and-half, and salt and pepper to taste. What’s Next for Southern Cornmeal Crusted Catfish: Stir together buttermilk or yogurt and hot sauce; brush on cat...
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Vietnamese Home Cooking with Green Papaya & Shrimp
2007-09-23 09:18:00
Home-style Vietnamese cooking can be an extraordinary culinary experience. The fresh & tasteful ingredients are not soon forgotten. Let your taste buds soar with this Green Papaya Salad with Shrimp (Goi Du Du) recipe. Ingredients: 1/3 pounds large shrimp, cleaned, de-veined2 tablespoons olive oil ¼ teaspoons salt 1/8 teaspoon ground white pepperJuice of 1 small lime2 cloves garlic, minced1 teaspoon sugar 2 ½ tablespoon fish sauce (nuoc nam)½ fresh Thai bird chile, finely chopped ( ¼ tsp. chopped)1 tablespoon olive oil 1 tablespoon minced shallots3 cups julienned green papaya¼ cup chopped fresh Vietnamese coriander leaves, divided¼ cup chopped fresh Thai basil leaves, divided3 tablespoon finely chopped, unsalted dry-roasted peanuts Heat a grill pan or grill. Place the shrimp in a bowl. Add the olive oil, salt and pepper and toss to coat. Grill until opaque in the center, about 3 minutes per side. Remove from the grill, cool and slice in half lengthwise. In a small bow...
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Banana Bread Warms the Heart Recipe
2007-09-23 09:17:00
I was strutting past FoodChair today and happened to notice a very enticing banana bread recipe. So, I thought I’d share it with you this morning. Enjoy. Ingredients: 5 tablespoons butter½ cup granulated sugar½ cup brown sugar1 egg at room temperature2 egg whites whipped soft peaks1 teaspoon vanilla1 ½ cup banana puree1 ¾ cup flour1 teaspoon baking soda¼ baking powder½ teaspoon salt½ cup heavy cream½ cup toasted walnuts Preheat oven to 350 degrees. Beat brown and white sugar into softened butter until fluffy. Incorporate egg, vanilla and banana until just mixed. Fold in egg whites. In a separate bowl sift all dry ingredients. Gently fold in ½ dry into wet. Then repeat with remaining dry. Lastly stir in cream and walnuts. Pour into a greased loaf pan and bake about an hour or until toothpick comes out clean. Eat well & Laugh often.
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Nothing Says Springtime Like Fantastic Fried Green Tomatoes
2007-09-23 09:15:00
I can picture it now. The spring bulbs have popped out their flowering heads, the grill is hot & ready for some bourbon salmon & the neighbors are jealous of the wondrous scents carrying themselves from our house to their inquisitive noses. Nothing says springtime like these fantastic fried green tomatoes. Enjoy this delightful recipe. Ingredients: 4 large green tomatoes2 eggs1/2 cup whole milk1 cup all-purpose flour1/2 cup cornmeal1/2 cup bread crumbs2 teaspoons salt1/4 teaspoon black pepper1/4 teaspoon Italian seasoning1/4 teaspoon oregano1/4 teaspoon basil1/8 teaspoon cayenne pepperVegetable oil for frying Go ahead and slice your tomatoes to about 1/2 inches in thickness. Discard the ends. In a medium bowl- whisk eggs and milk together. Place flour onto a plate, set aside. Mix cornmeal, bread crumbs & seasonings onto another plat, set aside. Dip tomatoes into flour to coat. Then dip the tomatoes into milk and egg mixture. Dredge in breadcrumb mixture to completely ...
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Spring is in the Air: Fresh Strawberry Fruit Fluff Recipe
2007-09-23 09:13:00
Spring is in the air and the pollen too if you ask my dear sniffly husband. Spring means fresh fruits and cool food. That’s why Fresh Strawberry Fruit Fluff is on the menu today. Treat yourself to this tasty treat and feel the warm breezes of summertime just around the corner. Enjoy! Ingredients: 2, 11 oz cans mandarin oranges, drained1 cup pineapple, chopped1 cup fresh strawberries, chopped1 pound small-curd cottage cheese2, 3 oz packages strawberry Jello mix1, 16 oz package Cool Whip, thawed What’s Next: In a large bowl- combine the oranges, pineapple & strawberries in a large bowl and mix together with the cottage cheese. Add the dry strawberry Jello mix and stir until well blended. Fold in the thawed frozen whipped topping and refrigerate for at least one hour. And you have yourself one easy, delicious springtime treat! Eat well & Laugh often.
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Tom Bridge Reinvents the Welsh Rarebit & Food Network Recipe
2007-09-23 09:07:00
According to Times Online, a rare invention will hit the eBay market soon, thanks to the master chef & historian Tom Bridge. Bridge has reinvented the Welsh rarebit and it is not a wee bit rarer at $605 a slice. The Welsh rarebit snack dates from the 18th century and is also known as toasted cheese or cheese on toast. The snack is made by blending grated cheese with beer or a little milk and butter adding some seasoning (usually mustard) and spreading the mixture onto hot toast and then grilled. The cheeses most often used in the Welsh rarebit are Lancashire, Cheddar or Double Gloucester. Tom Bridge will use the finest of ingredients for his Welsh rarebit, including Umbrian truffles and matsutake mushrooms which are so valuable that they are harvested under armed guard. Bridge has opted to use Warburtons Toastie bread and Lancashire cheese. The chef will be just in time for National Cheese on Toast Day on April 27. A version of the snack is to be auctioned on eBay and the win...
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A History of Creme Brulee & Trinity College Burnt Cream Recipe
2007-09-17 04:33:00
I feel like we left creme brulee a little short last Friday, so I thought we’d revisit with a short history and another delectable recipe. Creme brulee which means ‘burnt cream’ in French, is a dessert with a rich custard base topped with a layer of sugar which is then burned using a salamander and becomes a hard caramel. What an interesting dessert, who would have thunk this one up? We first see the recipe for creme brulee in Massialot’s cookbook in 1691 in France, however, Trinity College in Cambridge, England also lays claim to the origin of the sweet custard. They contend to be the first producer of the dessert in the 1600’s where they named it ‘Cambridge Burnt Cream ’ or ‘Trinity Cream’ and have a special branding iron with the official college crest which is used to burn the sugar top. Here is the Trinity College Burnt Cream / Creme Brulee Recipe , I wish I could have found a pic of the branding iron. Ingredients: 2 cups heavy cream1 teaspoon vanilla extract3...
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Weekend Creme Brulee Recipe
2007-09-17 04:29:00
Forget NBC & get ready for the weekend with this delicious creme brulee recipe from Bon Appetit magazine. Get out those torches & enjoy! Ingredients for Custard: 2 cups whipping cream1/2 cup sugar2 tablespoons ginger1 vanilla bean, split lengthwise5 large egg yolks Ingredients for Creme Brulee: 12 teaspoons sugarSliced tropical fruit (such as mango, papaya and/or kiwi) What’s Next for Custard: Go ahead and preheat your oven to 325 F, or 110 C. Place three 4-inch-diameter fluted flan dishes* in each of two 13 x 9 x 2-inch baking pans or place six 3/4-cup ramekins in 1 pan. Mix cream, sugar and ginger in heavy medium saucepan. Using small sharp knife, scrape seeds from vanilla bean. Add seeds and bean to saucepan. Stir over medium heat until sugar dissolves and mixture comes to simmer. Cover pan, reduce heat to very low and simmer gently 10 minutes to infuse flavors. Strain into large measuring cup. Whisk yolks in medium bowl until well blended. Gradually whisk in hot cre...
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I Can Never Say No to Chocolate Pudding Recipe
2007-09-17 04:27:00
And now for the best part of Cuddle Up Comfort Food Thursday, the chocolate. Your taste buds will melt with this chocolate pudding recipe. Enjoy. Ingredients: 4.5 cups heavy cream5 oz bittersweet chocolate, finely chopped6 large egg yolks1/3 cup granulated sugar1.5 teaspoons vanilla extractPinch of salt Go ahead and preheat your oven to 325 F, or 110 C. In a large saucepan- bring heavy cream to a simmer, remove from heat. In a large stainless steel bowl- add chocolate & 1 cup of warm cream. Let stand until chocolate is melted. Stir the chocolate mix until smooth, then stir in the remaining cream. In a separate large bowl- whisk together egg yolks, sugar, vanilla & salt. Gradually whisk in chocolate mixture. Strain the pudding through a fine-mesh strainer and skim off the froth on the top. Pour the pudding into eight 6-ounce ovenproof ramekins. Place them in a deep baking pan and put the pan in the oven. Add enough hot water to the pan to reach halfway up the sides of the...
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Cuddle Up Comfort Food Thursday Recipes, Crock Pot Lasagna
2007-09-15 20:01:00
Today is overcast and rainy which makes it the perfect weather for cuddle-up comfort food, a good book and nuzzling with your pet. Enjoy this delicious recipe for a comfort-the-soul slow cooker / crock pot lasagna. Ingredients: 1 lb. ground beef1 onion, chopped3 cloves garlic, minced1 large jar spaghetti sauce8 oz no-boil lasagna noodles16 ounces mozzarella cheese, shredded1 lb. ricotta cheese1/4 cup milk1 egg1/4 cup Parmesan cheese, shredded1/4 cup Romano cheese, shreddedS & P, to taste In a large skillet- brown beef, onion & garlic. Drain. Add spaghetti sauce into meat mixture & mix together. In a medium bowl- mix together ricotta cheese, milk & egg. Beat until smooth & mix in the mozzarella, Parmesan & Romano cheeses. Get out your slow cooker or crock pot & spray down bottom & sides with non-stick spray. Place 1/4 of the meat & sauce mix at bottom of crock pot. Put a layer of noodles on top. Put 1/3 of cheese mixture on top, then repeat wit...
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A Tribute to Dolly Parton Recipes
2007-09-15 19:59:00
Well let’s sit down to a meal Dolly Parton style. Go grab you favorite Parton album and come along for a true US southern meal. Dolly Parton’s Cowboy Beans: Ingredients: 1 pound ground beef2 medium onions, chopped fine1 small bell pepper, chopped fine2 (16 ounce) cans pork and beans2 cups catsup1 teaspoon vinegar1/4 cup brown sugar, firmly packed2 teaspoons prepared mustard1 teaspoon salt1 teaspoon pepper Go ahead and preheat oven to 350 F or 175 C. Brown ground beef, onions, and pepper in a 10-inch skillet. Add remaining ingredients. Pour into baking dish and bake for about 15 to 20 minutes or until mixture is bubbly. Dolly Parton’s Five Layer DinnerIngredients: 2 cups sliced potatoes2 cups extra lean ground beef1 cup onions, sliced2 cups cooked tomatoesS & P, to taste1 green bell pepper, sliced Go ahead and preheat oven to 350 F or 175 C. Layer potatoes, beef, onions and tomatoes in a 2-quart casserole. Season each layer with salt and pepper to taste. Garnish with sl...
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Dolly Parton’s New Cookbook Will Raise Your Imagination
2007-09-15 19:57:00
Dolly Parton has revealed her favorite recipes in her new cookbook, Dolly’s Dixie Fixin’s. The cookbook will feature recipes from her mother Avie Lee Parton, her mother-in-law “Mama” Ginny Dean, as well as recipes from her Dollywood restaurants and dishes she discovered while touring on the road for the last 40 years. Proceeds from the sales of Dolly’s Dixie Fixin’s will help fund Parton’s Imagination Library. The Library was founded by Parton in 1996 and has been established in 42 US states. The Imagination program encourages reading by distributing a free book a month to children from birth to age 5. When you purchase Dolly’s cookbook before September 1 of this year, you enter yourself to win a personal backyard barbeque and bluegrass festival with Parton as your special guest. I promise won’t tell anyone if that’s the only reason you’re buying Dolly’s Dixie Fixin’s. The cookbook is available for purchase at Dollywood, the Dixie Stampede restaurant ...
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Allison’s Top 5 Martini Recipes
2007-09-15 19:51:00
Let’s get these spirits & libations on the road & make a toast to my top 5 Martin i recipes. Now, I’ve already said I’m no Martini purist, so don’t hold my chocolate, Sake & Vodka against me. Here goes….. #5: Don’t Say I Didn’t Warn You Sake Martini Reci pe: Ingredients: 2.5 oz Gin (or go for the Vodka if you like)1/4 oz Sake1/4 oz Blue CuraCaoWant an olive or onion to garnish? What’s Next: A Sake Martini is a creative approach to the standard Martini. I like it, but it does take a few tries to warm up to. Chill your Martini glasses with ice for three minutes. In your shaker: pour all ingredients inside with some ice. Shake ten times, or stir 30 times with a bar spoon. Remove ice & serve with your choice of olive or onion. #4: The Haunted Bride Martini Ingredients: 1.5 oz Gin1 oz dry Vermouth1/2 oz Benedictine1 teaspoon Pernod2 dashes Bitters, your choiceCherry for you? What’s Next: This Martini recipe is named after an unknown bar patron s...
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An Informative History of My Friend the Martini
2007-09-15 19:50:00
Just a little historical walk with my pal the Martin i, why don’t you join us. The modern day true Martini consists of Gin and a varying amount of dry Vermouth and is sometimes garnished with an olive, twist or cocktail onion. But I’m no Martini purist, so if you add a little Vodka or mix in some chocolate, you have my permission to keep the name Martini. There are differing arguments as to the origin of the Martini, but the most detailed account lies with the Martinez from 1862. This drink calls for four parts red, sweet Vermouth to one part Gin and is garnished with a cherry, sounds good to me. The first Martinez was made with aromatic bitters and Old Tom Gin, which was very sweet compared to today’s take on the drink. The transformation from the Martinez to the Martini was a gradual one; first Old Tom Gin was replaced with London Dry, then orange bitters took over aromatic bitters’ place. Folks then began to replace the red, sweet Vermouth with a white, dry Vermouth....
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The Moistest Chocolate Cake This Side Of Heaven Recipe
2007-09-15 19:48:00
Many recipes circle the globe due to their goodness and palatable appeal. And ‘The Moistest Chocolate Cake This Side of Heaven ’ recipe is no exception. The recipe’s origin lies in Knoxville, TN at the hands of the infamous Tennessee baker Dot, but because of its wondrous ability to maintain moisture, this chocolate cake recipe has reached many hands all over the world. Why, the last I heard, they were making this exact recipe in Namibia to celebrate the arrival of Angelina Jolie. Now, let’s take on this well-traveled and super-moist chocolate cake recipe ourselves. Ingredients for Cake: 2 cups white sugar2 cups self-rising flour1 stick butter4 tablespoons cocoa1/2 cup veggie oil1 cup water1 teaspoon cinnamon1 teaspoon vanilla extract1/2 cup chilled buttermilk2 eggs Ingredients for Icing: 1 stick butter6 tablespoons whole milk4 tablespoons cocoa1 teaspoon vanilla extract1 box powdered sugar1 cup chopped pecans What’s Next: Go ahead and preheat you oven to 350 F, or 175...
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The History of Panera: It’s Bread Time & Kalamata Olive Bread Recipe
2007-09-15 19:47:00
I was in Panera Bread this weekend getting my favorite soup & sandwich combo, broccoli & cheese soup with their tasty turkey artichoke panini on focaccia bread. Yummm. As I was enjoying my scrumptious Easter weekend meal with some pals, I began to wonder about the history of the chain cafe. So, this Monday morning I thought we’d explore it together. Panera Bread is a chain of bakery cafe restaurants popular across the US. Panera specializes in artisan breads, soups, sandwiches, desserts and happy taste buds. The word ‘panera’ literally translates to ‘bread time’ in Latin which makes the name quite suitable. The legacy of Panera began in 1981 in Richmond Heights, Missouri as the Au Bon Pain Company founded by Ron Shaich & Louis Kane. The company prospered around the east coast of the US and internationally throughout the 1980s and 1990s. In 1993, Au Bon Pain Co. purchased the Saint Louis Bread Company, a chain of 20 bakery cafes in the St. Louis area whic...
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