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  1. California police field reports of creepy clowns (morningcall)Mon, 13 Oct 2014 17:15:00 +0100
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  2. Carbonnades la Flamande (Flemish Beef Stew) (jsonline)Fri, 17 Oct 2014 15:00:00 +0100
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  3. Homemade Lox (NoRecipes?format=xml)Sun, 19 Oct 2014 03:01:00 +0100
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  4. Southern banana pudding goes way beyond the box (jsonline)Sun, 19 Oct 2014 11:00:00 +0100
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  5. Sweet reminder of home: warm cookies, delivered at night (Arizona Daily Star)Thu, 02 Oct 2014 08:00:00 +0100
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  6. O'Porto In Hartford: Has Top Park Street Restaurant Closed? (courant-food)Mon, 20 Oct 2014 16:05:00 +0100
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  7. Niratama (Garlic Chive Scrambled Eggs) (NoRecipes?format=xml)Wed, 15 Oct 2014 03:10:00 +0100
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  8. Tequila makes a mean milkshake ... (Arizona Daily Star)Wed, 03 Sep 2014 08:00:00 +0100
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  9. The Hidden Vine: A Modern Italian Gem In Newington (courant-food)Mon, 20 Oct 2014 14:55:00 +0100
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  10. Civic's 'Young Frankenstein' wickedly funny (morningcall)Tue, 14 Oct 2014 00:56:00 +0100
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Emerils Daily Recipes
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The Food Channel
  1. Apple CakeSat, 11 Oct 2014 21:51:29 -0500
    Prep Time:15 minutes Cook Time:45 minutes   Tagged: apple, cake, dessert, recipe, walnuts, Apples, walnuts, what’s not to like about this warm winter dessert? Sure to be a family favorite. Try it with whipped cream!   Foodie Byte Go ahead and throw in an overflow of apples and nuts--it can't hurt! Ingredients 2/3 cup flour1 teaspoon baking powder1/2 teaspoon salt2 eggs, beaten1 1/3 cup brown sugar1 teaspoon vanilla2 cups apples, chopped1 cup walnuts, chopped Preparation Mix flour, baking powder and salt. Combine rest of ingredients. Bake in 9 x 9-inch square pan at 350 degrees for 45 minutes. Serve warm with whipped cream. More...
  2. Caramel Latte Iced CoffeeMon, 29 Sep 2014 09:35:46 -0500
    Prep Time:2 minutes Cook Time:N/A Serves:1   Tagged: barista, caffeine, coffee drinks, iced coffee recipe, recipe for iced coffee caramelatte, specialty coffee, Be your own barista! Iced coffee doesn't have to be made behind the counter. Today it can be made at home if you know the right method and it can taste just as delicious! See our story on the top ten beverage trends. The Food Channel®. All Rights Reserved. For permission to use in a printed cookbook or commercial website, please contact Editor.   Foodie Byte Ingredients 3/4 cup fresh brewed dark roast coffee, chilled2 tablespoons Torani Caramel Syrup4 tablespoons half & halfIce, as needed Preparation Fill a large glass with ice. Add chilled coffee and caramel syrup; stir until blended.Add half and half and stir to blend.Adjust caramel syrup and half and half if needed. More...
  3. Chicken and White Bean ChiliSun, 14 Sep 2014 19:41:06 -0500
    Prep Time:20 minutes Cook Time:30 minutes Serves:8   Tagged: chicken, chili, march madness, parties, tailgating, white meat, Here’s a crowd-pleasing, white-meat alternative to chili made with beef. Ideal for basketball or football watch parties, tailgating and casual gatherings. Why Try? This makes for a nice alternative to a beef chili, featuring generous chunks of tender chicken and a kick of spice.   Foodie Byte For a spicier chili add more red pepper. To garnish you can top with crispy bacon, cilantro and cheese. Yield: 2 quarts Ingredients 1 pound boneless skinless chicken breast3 cans (15-ounce) cannellini beans, drain and reserve 1/2 cup liquid1/4 cup corn oil1 large onion, chopped4 large garlic cloves, chopped1 tablespoon ground cumin1 teaspoon dried oregano1/4 teaspoon dried crushed red pepper1 cup chicken broth2 cans (4.5 ounce) diced green chiles1/2 cup whipping creamCheddar cheese, gratedFresh cilantro, chopped Preparation Heat oil in Dutch oven over medium heat. Add onion, garlic, cumin, oregano, and dried red pepper. Saut for 5 minutes. Remove from pan. Season chicken with salt and pepper, add oil to pan and saut chicken approximately 5 minutes.Add onion mixture, beans, reserved liquid, broth, chiles and cream to chicken. Simmer until chicken is tender and cooked through, about 15 minutes. Season to taste with salt and pepper.Garnish. Nutritional Information Calories 337, Carbohydrates 30g, Cholesterol 57mg, Fat 14g, Fat Calories 128, Fiber 9g, Protein 23g, Saturated Fat 4g, Sodium 714mg. Daily Values: Calcium 101.52mg 10%, Phos 136.45mg 14%, Copper 0.03mg 2%, Zinc 0.42mg 3%, Panto 0.88mg 9%, Biotin 0.87mcg 290%, Iodine 2.62mcg 2%, Magnesium 18.46mg 5%, Iron 2.79mg 16%, Vitamin B6 24%, Vitamin C 11%, Vitamin B12 2%, Vitamin D 2%, Vit E-a-Toco 5%, Vitamin A 5%. Percent Daily Values are based on a 2,000 calorie diet. More...
  4. Craveable CornbreadSun, 14 Sep 2014 19:40:43 -0500
    Prep Time:10 minutes Cook Time:25 minutes Serves:8   Tagged: cheese, corn, cornbread, Cornbread goes great with chili of all types, and you'll find yourself going back to this as a staple for cold weather. Watch the video for how to make a great White Chicken Chili to go along!   Foodie Byte Ingredients 2 boxes cornbread mix, prepare according to package directions1 cup shredded pepperjack cheese1 cup whole kernel corn, thawed Preparation Preheat oven to 400FPreheat skillet and roast corn for 3 to 5 minutes or until browned. Add roasted corn and pepperjack cheese to the already prepared cornbread mix.Pour batter into a greased cast iron skillet or greased baking dish.Bake 20 minutes or until lightly golden. More...
  5. Fig CrostataSun, 14 Sep 2014 06:48:15 -0500
    Prep Time:30 minutes Cook Time:35 minutes Serves:8   Tagged: When figs reach the height of their season in late summer and early autumn, take advantage of their sweet flavor and luxurious texture by showcasing them in this rustic fig crostata. Recipe courtesy of Williams-Sonoma Williams-Sonoma Test Kitchen   Foodie Byte Ingredients 1 batch flaky pie dough, chilled (see related recipe on williams-sonoma.com)1 lb. (500 g) fresh figs, quartered1/4 cup (2 oz./60 g) firmly packed brown sugar2 tablespoons cornstarch1/2 teaspoon grated lemon zest5 teaspoons fresh lemon juice2 teaspoons kirschPinch of salt1 egg beaten with 1 Tbs. heavy cream1 tablespoon turbinado sugar8 oz. (250 g) mascarpone cheese1 1/2 tablespoons honey Preparation Position a rack in the lower third of an oven and preheat to 400F (200C). Line a baking sheet with parchment paper.Lightly dust a work surface and a rolling pin with flour. Roll out the chilled dough into a round 13 inches (33 cm) in diameter and about 1/8 inch (3 mm) thick. Trim off any ragged edges to make an even 12-inch (30-cm) round. Carefully roll the dough around the pin and unroll it onto the prepared baking sheet.In a large bowl, gently toss together the figs, brown sugar, cornstarch, lemon zest, 3 tsp. of the lemon juice, the kirsch and salt until thoroughly combined. Leaving a 2-inch (5-cm) border uncovered, arrange the fig filling in the center of the pastry. Fold the border up and over the filling, forming loose pleats all around the edge and leaving the center open. Brush the pleated dough with the egg mixture, then sprinkle with the turbinado sugar. You will not use all of the egg mixture.Bake until the crust is golden brown, 30 to 35 minutes. Transfer to a wire rack and let cool.While the crostata is cooling, in a small bowl stir together the mascarpone cheese, honey and the remaining 2 tsp. lemon juice.Serve the crostata warm or at room temperature with a dollop of the mascarpone mixture on top. More...
  6. Roasted Beets, Carrots and Turnips with Balsamic VinegarSat, 13 Sep 2014 04:02:30 -0500
    Prep Time:15 minutes Cook Time:1 hour Serves:4   Tagged: beets, carrots, garden, greens, turnips, vegetarian, vegetarian recipes, What do you do with turnips? Roasting can bring out a unique flavor when combined with carrots and beets. It's great as a side dish for any dinner. Copyright 2011. The Food Channel®. All Rights Reserved. For permission to use in a printed cookbook or commercial website, please contact Editor.   Foodie Byte Ingredients 1 pound beets, peeled, halved or quartered1/2 pound carrots, peeled, cut in half1 pound turnips, peeled, halved or quartered3 tablespoons extra virgin olive oil3 tablespoons balsamic vinegar1/2 teaspoon sugar1/2 teaspoon salt1/4 teaspoon pepper Preparation Preheat oven to 400F.Place beets, carrots, and turnips in a bowl.Whisk together olive oil, balsamic vinegar, sugar, salt and pepper. Toss with vegetables.Spread in a single layer on a roasting pan.Roast for 1 hour or until browned or caramelized.Remove from oven and drizzle with balsamic vinegar. More...
  7. Cheddar Corn ChowderFri, 12 Sep 2014 16:38:35 -0500
    Prep Time:20 minutes Cook Time:20 minutes Serves:10   Tagged: cheddar corn chowder, chowder, comfort food, corn, crowd, entertaining, soup, This comforting corn chowder recipe is prepared in one pot for quick and easy dinner time prep. Delicious served with a simple green salad and warm crusty rolls.Why try? This is the soup that draws a crowd in the Food Channel kitchens—it’s that good. We love to have a pot simmering on snowy days.Foodie Byte: For New England crab and corn chowder; add flaked crab meat and a shake of Old Bay seasoning to prepared corn chowder and serve with oyster crackers. Or add diagonal-sliced smoked sausage and a splash of cayenne pepper sauce for bold and spicy Cajun-style corn chowder. Copyright 2011. The Food Channel®. All Rights Reserved. For permission to use in a printed cookbook or commercial website, please contact Editor.   Foodie Byte Ingredients 1/2 pound bacon, cut into pieces (6-8 per slice)1/4 cup regular olive oil6 cups yellow onions, finely chopped4 tablespoons butter1/2 cup all-purpose flour2 teaspoons salt1 teaspoon pepper1/2 tsp turmeric12 cups chicken stock6 cups diced potatoes (skins can stay on)10 cups corn (about 3 pounds of frozen corn)2 cups half-and-half1/2 pound white Cheddar cheese, grated Preparation In a large stockpot on medium-high heat, cook the bacon until it is crisp. Reserve it to use for topping the finished soup. Take the bacon drippings and add the olive oil and heat to medium. Add onions and butter and cook until onions are translucentStir in flour, salt, pepper and turmeric and cook for several minutes.Add chicken stock and diced potatoes, bring to a boil, and simmer uncovered for about 15 minutes, or until the potatoes are tender. Add the corn, half-and-half and cheese; cook until cheese is melted.Garnish with bacon. More...
  8. Three-Bean and Corn Salad with Cider VinaigretteThu, 11 Sep 2014 06:48:15 -0500
    Prep Time:30 minutes Cook Time:1 hour Serves:6   Tagged: Tart and hearty, this filling bean salad makes a colorful companion to simple grilled chicken, whether served at home or at a summertime picnic. Cook each variety of bean separately to ensure optimum texture and to maintain the color. Recipe courtesy of Williams-Sonoma Adapted from Williams-Sonoma Lifestyles Series, Chicken for Dinner, by Heidi Haughy Cusick (Time-Life Books, 1998).   Foodie Byte Ingredients 1/2 cup dried red beans, such as kidney1/2 cup dried cannellini or Great Northern beans1/2 cup dried black beans1 cup corn kernels (cut from about 2 ears)3 green onions, chopped1 whole red bell pepper, or 1/2 each red bell pepper and green bell pepper, seeded andchopped1/3 cup canola or safflower oil1/4 cup tomato salsa2 to 3 tablespoons cider vinegar2 garlic cloves, minced1/2 teaspoon ground cuminSalt and freshly ground pepper, to taste1/2 cup chopped fresh cilantro Preparation Pick over each variety of bean and discard any misshapen beans and stones. Rinse each variety separately and drain. Place in separate bowls, add plenty of water to cover and let stand for 3 hours.Drain and place each variety in a saucepan with water to cover by 2 inches. Bring to a boil over high heat, reduce the heat to low and simmer, uncovered, until tender, about 45 minutes for red beans, about 50 minutes for cannellini or Great Northern, and about 60 minutes for black beans. The cooking times will depend on the type and age of the beans. Drain, rinse and let cool.Meanwhile, bring a small saucepan two-thirds full of water to a boil over high heat. Add the corn kernels and blanch for about 2 minutes. Drain, rinse with cold running water to halt the cooking and drain again.In a bowl, combine all the beans with the corn, green onions and bell pepper. Mix well.In a small bowl, whisk together the oil, salsa, vinegar, to taste, garlic and cumin. Season with salt and pepper. Pour over the bean mixture and stir to mix. Let stand for at least 30 minutes or for up to 2 hours to allow the flavors to blend.Just before serving, garnish with the cilantro. More...
  9. Irish Bacon BenedictWed, 10 Sep 2014 06:48:15 -0500
    Prep Time:20 minutes Cook Time:10 minutes Serves:4   Tagged: In this riff on classic eggs Benedict, we call for Irish bacon, which is made from the back meat of the pig rather than the belly and is leaner than American bacon. Recipe courtesy of Williams-Sonoma   Foodie Byte Ingredients 2 teaspoons olive oil12 oz. baby spinachKosher salt and freshly ground black pepper, to taste8 oz. Irish bacon slices12 tablespoons (1 1/2 sticks) unsalted butter3 egg yolks1 tablespoon fresh lemon juice2 teaspoon waterPinch of cayenne pepperPinch of freshly ground white pepper4 English muffins, split in half and toasted8 poached eggs Preparation In a 12-inch nonstick fry pan over medium-high heat, warm the olive oil. Add the spinach and cook, stirring occasionally, until just wilted, about 2 minutes. Season with salt and black pepper. Place the spinach in a mesh strainer set over a bowl and gently press on the spinach to squeeze out the excess liquid. Cover with aluminum foil.Wipe out the pan and return it to medium-high heat. Working in 2 batches, cook the bacon, turning once, until lightly browned, about 3 minutes. Transfer to a plate and cover loosely with aluminum foil.In the same pan over medium heat, melt the butter, scraping the bottom of the pan with a wooden spoon to release the flavorful browned bits. Transfer the melted butter to a measuring cup.In a bowl, combine the egg yolks, lemon juice, water, salt, cayenne pepper and white pepper. Using an immersion blender, blend the mixture until combined. With the blender running, slowly pour in the melted butter until incorporated to form a hollandaise sauce.Place 2 muffin halves, cut side up, on each of 4 plates. Arrange the spinach and bacon slices on the muffin halves, dividing evenly, then top each with 1 poached egg. Season with salt and black pepper. Spoon some of the hollandaise sauce on top. Serve immediately and pass the remaining sauce alongside. More...
  10. La tarte au citron - Lemon TarteMon, 08 Sep 2014 06:00:00 -0500
    Serves:6   Tagged: baking powder, butter, citron, cream, dessert, eggs, flour, foodchannel, lemon juice, lemon zest, pastry, recipe, salt, sugar, tarte, Chef Franck Pontais is committed to creating innovative dishes using quality ingredients only. He never stops pushing the boundaries of his creativity and aims to bring people together around delicious and beautiful food.     Foodie Byte Ingredients Ingredients for the sweet pastryPlain flour 400 grCaster sugar 200 grUnsalted butter 200 grTable salt 1 pinchBaking powder tspSmall eggs 2 Ingredients for the lemon mix fillingLemon juice from 5 lemonCaster sugar 180 gLemon zest from 5 lemonsMedium eggs 5 eachDouble cream 125 ml Preparation Method for the sweet pastryIn a large mixing bowl or a mixer, combine the flour, caster sugar, baking powder and the saltCut the butter into small pieces , combine the butter using your hand until it makes a sandy type of textureAdd the eggs and form a dough, do not overwork and let rest for at least 3 hoursOnce rested, roll out the pastry to 3 mm - 5 mm thickness and line a tart tin with itCover with baking parchment paper and fill with baking beansCook in a oven at 200C for about 15 minutes, let it cool down and remove the beans Method for the filling Break the eggs into a bowl, add the lemon juice, the lemon zest and the caster sugarWhisk the mix until the ingredients are all well combinedAdd the double cream and whisk againPour the filling into the cooled baked pastry case almost to the topBake for 35 to 40 minutes at 150C or until just set but with a slight wobble in the middleChill and cut into portions or use a pastry cutter (as pictured) if you dont want the pastry crustGarnish with dry candied lemon slice or a dust of icing sugar More...