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  1. A honey of a brew: Pair opens Allentown's first meadery (morningcall)Wed, 30 Jul 2014 04:19:00 +0100
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  2. Local cheese has unexpected win at national conference (Arizona Daily Star)Sun, 03 Aug 2014 08:00:00 +0100
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  3. Fox Valley region a secret haven for wine lovers (jsonline)Tue, 05 Aug 2014 17:19:00 +0100
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  4. Jill L. Reed's fab five of 2013 (ocregister)Wed, 25 Dec 2013 08:00:00 +0100
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  5. Sesame Chicken (NoRecipes?format=xml)Sun, 10 Aug 2014 03:00:00 +0100
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  6. Tangiers International Market Reopens In Hartford (courant-food)Wed, 20 Aug 2014 20:12:00 +0100
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  7. Twisted Willow Twisted Clam Chowder (jsonline)Tue, 29 Jul 2014 20:16:00 +0100
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  8. 2014 Big E Fair Introduces Deep Fried S'Mores, Raw Bar and More (courant-food)Fri, 15 Aug 2014 17:59:00 +0100
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  9. Restaurant review: Benner Street becomes fine, French-style eatery (morningcall)Thu, 14 Aug 2014 03:59:00 +0100
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  10. Revere's Wells Street Tavern Meatloaf (jsonline)Tue, 12 Aug 2014 17:51:00 +0100
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Emerils Daily Recipes
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The Food Channel
  1. ChilirooniFri, 29 Aug 2014 06:48:07 -0500
      Tagged: Here's a twist - Chili without Chili - if you prefer.  Prepared with beef or lamb and pasta this tasty, spicy dish can be served with thin potato crisps.   Foodie Byte Ingredients 1 pound minced lamb or beef4-3/4 cups Macaroni pasta4 tablespoons vegetable ghee1 pound small onions diced2 tablespoons ground fresh ginger1 teaspoon ground fresh garlicChili powder (optional)Few curry leaves1 tbsp. tomato paste2 cups fresh tomato puree1 teaspoon turmeric2 teaspoons allspice2 teaspoons ground coriander2 teaspoons ground cumin 1 teaspoon cardamom2 teaspoon ground cinnamon1/4 cup chicken or vegetable stockSome fresh coriander diced1/2 tablespoon salt Preparation Blanch pasta just so its slightly cooked! Strain and shock in iced water to stop cooking. Set aside.Add vegetable ghee to the pan.Add ginger and saut with turmeric until golden.Add garlic first and then mix with the curry leaves and onion and saut.Add ground coriander, allspice and cumin.Add the minced lamb. Add the cardamom and cinnamon and keep sauting until the meat is cooked well. Add the tomato paste and stock. Finally add the fresh tomato puree, coriander, salt and pepper to taste Serve with thin potato crisps for texture or if you prefer just a squeeze of fresh lemon More...
  2. Allergy-Free Macaroni and Cheese Fri, 29 Aug 2014 06:00:00 -0500
    Cook Time:20 Serves:6   Tagged: Kids LOVE Macaroni and Cheese and we have discovered that kids prefer this recipe to be bright yellow and without the breadcrumbs, like the ones found in boxes of your local grocery stores!    Foodie Byte This recipe is free of: Milk, Peanut, Egg, Soy, Tree nut, Gluten, Wheat, Fish, Shellfish, Sesame Ingredients 1 pound/450g gluten free pasta 8 ounce/225g casein free vegan cream cheese 1 teaspoon/5ml lemon juice (to loosen cream cheese) 2 garlic cloves, minced 1 tablespoon/15ml olive oil 1 tablespoon/15ml gluten free flour 2 cups/450ml vegetable stock or water 1 cup/225ml casein free vegan cheddar cheese, shredded 1 teaspoon/5ml turmeric (optional for the yellow colour kids love) Salt/pepper 1 teaspoon/5ml oregano Preparation Preheat oven to 350F/176C/GasMark4. To prepare pasta, bring large pot of water to boil, generously seasoned with salt.Add pasta, stir, cover pot and turn off heat. Let pasta sit for 10 minutes.Drain pasta and rinse thoroughly with cool water.Spread pasta on cookie sheet to dry excess water if desired while making the sauce. Vigorously mix cream cheese with lemon juice.Soften garlic in medium sauce pan with olive oil.Add flour, mix and cook 1-2 minutes to remove raw flavour.Whisk in stock until combined.Add cream cheese and mix thoroughly.Add shredded cheese, stirring until cheese is melted (5-7 minutes).Season with salt, pepper and oregano (tumeric, if desired).Combine with cooked drained pasta.Pour into well oiled baking dish.Top with crispy rice crumbs if you want.Bake for 20 minutes. Dish can be frozen before baking.Thaw in refrigerator and bake as directed, or bake 40-50 minutes out of freezer. More...
  3. The Bungalow Chef's - Pasta a la George Wed, 27 Aug 2014 06:00:00 -0500
      Tagged: artichokes, black pepper, butter, garlic, kosher salt, olive oil, onion, parmesan, pasta, ricotta, sauce, tomatoes, white wine, “The Bungalow Chef,” Mike Mech, brings Vintage Culinary from the hearth and home of a Classic Chicago Style Craftsmen Bungalow to life, with tried and true traditional culinary techniques and methods. Explore the Bungalow to see what’s cooking!  This recipe was created one late summer evening when in Blue Island the garden tomatoes were at their ripest and most succulent.  Great as a main dish or perfect for a side with steak, chicken or seafood.   Foodie Byte Ingredients Pasta1/2 lb Pastichio #2 Bucatini-styleA long, thicker-style spaghetti with a hole in the middle-broken in half1/4 cup olive oil3 Tablespoons butter (unsalted)Sauce2 large tomatoes, (diced medium)1 Tablespoon kosher saltJuice of lemon4 oz. olive oil4 oz. butter (unsalted)1 cup white wine2 Tablespoons of chopped garlic1-1/2 cups diced onions (medium)1 can (14 oz.). artichoke hearts w/quarters1 cups Mizithra (dry ricotta cheese).Substitute parmesan as neededFreshly ground black pepper Preparation Procedure for al dente pasta: Boil in salted water to al dente or cooked to be firm to the bite.Drain well.Heat oil and butter together in large, heavy frying or saut pan.Add drained pasta and on low heat start browning the cooked pasta while tossing often.Set aside.Procedure for sauce :First, place the diced tomatoes in a medium-size bowl, liquid and all.Sprinkle with kosher salt and add the lemon juice. Let rest for 15 minutes.Next, place the oil and butter on medium heat in a medium frying or saut pan.Add the garlic and onions and cook until transparent.Next, add the drained artichoke quarters, and saut until lightly golden in color.Then, finish with the white wine, and reduce until thickened.Add the sauce to the browned pasta and heat thoroughly-adding the chopped tomatoes with their juice. Sprinkle with the Mizithra cheese; season with freshly ground, black pepper. More...
  4. Chef Franck Pontais - French Onion SoupTue, 26 Aug 2014 06:00:00 -0500
      Tagged: brown bread, butter, flour, gruyere cheese, onions, salt, soup, vegetable, white pepper, MEET FRANCK! - When starting his career, Franck was surrounded by the best food “artisans” and chefs in France . Those were also generous mentors who encouraged him to fulfill his potential to become who he is today. Franck needs and want to give something back and share his passion and knowledge with the next generation of chefs...which could be you!  Try this French Onion Soup and your family will rave!  Watch for more of his recipes on The Food Channel.                                                                           Foodie Byte Ingredients Fresh onions 250 gr. (One Cup of Onion equals 150 grams)Butter 50 gr.Flour 25 gr.Vegetable stock 2 litreBrown bread 4 slicesGruyere cheese 150 gr.Salt 15 gr.White pepper 5 gr. Preparation Finely chop onions and fry them in butter without letting them get to brown.When they are almost ready sprinkle with sieve flour and continua cooking for one minute or two.Stir the onions with a wooden spoon then pour the port and add the two litre of stock.Continue to cook for a further 30 minutes.Pour into bowl and add crouton of bread on top.Sprinkle generously the Gruyere cheese on top of each soupPass under the grill for few minutes until they become golden brown.Allow 2 to 3 minutes to cool down a bit and serve. More...
  5. Orange Marmalade CookiesMon, 25 Aug 2014 18:38:59 -0500
    Prep Time:15 minutes Cook Time:20 minutes Serves:36   Tagged: christmas, citrus, cookies, entertaining, holidays, orange marmalade, recipes, These cookies are a lovely combination of sweet and citrus. They make wonderful Christmas cookies if you are making your list, but why wait! They celebrate the end of summer, too! Why Try? The icing is boosted with the addition of orange zest. Also see our :90 Seconds in the Kitchen video to see how to make these.   Foodie Byte Ice the cookies when they are cooled completely so you can then spread a thick layer of icing that will not smear. Ingredients 3 cups all-purpose flour1/2 teaspoon baking soda1/2 teaspoon salt1/2 cup unsalted butter (1 stick)1 cup sugar2 eggs, beaten1 cup orange marmaladeFOR ICING:1/4 cup freshly squeezed orange juice2 teaspoons grated orange zest1 teaspoon grated lemon zest1 teaspoon freshly squeezed lemon juice3 tablespoons unsalted butter, softened3 cups confectioners' sugar1/8 teaspoon kosher salt Preparation Preheat oven to 300F.Sift together flour, baking soda, and salt into a bowl and set aside.Place the butter in the bowl of an electric mixer and beat on low speed. Add the sugar and continue beating until light and fluffy. Add the eggs and mix well.Add the reserved dry ingredients and marmalade. Mix thoroughly.Drop the cookie dough onto a greased cookie sheet using a teaspoon.Bake for 20 minutes or until light brown.For the IcingCombine zests and juices in a bowl. Set aside. In another bowl beat butter on low speed adding 1 cup of confectioners' sugar and blend thoroughly. Add the remaining 2 cups sugar, salt and citrus juice mixture. Blend until smooth.When cookies are completely cooled, ice the cookies. Nutritional Information Calories 156, Carbohydrates 30g, Cholesterol 20mg, Fat 4g, Fat Calories 34, Fiber 0.37g, Protein 2g, Saturated Fat 2g, Sodium 66mg. Daily Values: Calcium 8.16mg 1%, Phos 18.48mg 2%, Copper 0.03mg 2%, Zinc 0.12mg 1%, Panto 0.1mg 1%, Biotin 0.67mcg 223%, Iodine 1.51mcg 1%, Magnesium 3.12mg 1%, Iron 0.56mg 3%, Vitamin B6 1%, Vitamin C 3%, Vitamin B12 1%, Vitamin D 1%, Vit E-a-Toco 1%, Vitamin A 3%. Percent Daily Values are based on a 2,000 calorie diet. More...
  6. The Bungalow Chef's - Rhubarb PieFri, 22 Aug 2014 15:13:45 -0500
      Tagged: baking, flour, food channel, nutmeg, orange, pie, recipe, rhubarb, sugar, Stirring up Memories One Recipe at a Time. A Radiant and and Rosy Rhubarb Pie Recipe!“The Pie Plant” as my Great Grandmother would call it—due to its perfect nature for a home baked pie—was my family’s old-time favorite. Served slightly warm with that cold glass of milk.   Foodie Byte Ingredients Rhubarb Pie Filling (for 9 inch pie)2 lb. fresh Rhubarb(about 4 cups) cut into -inch dices 1-1/4 cups granulated sugar6 tablespoons flour1 teaspoon ground nutmegJuice and finely-grated rind of one medium orange Preparation Preheat oven to 375 degrees.Place cut rhubarb in a large mixing bowlUsing another bowl combine all other ingredients together and mix wellThen toss over rhubarb and cover fruit completely with this mixturePlace in prepared pie pan and seal with an egg wash and top crustBake at 375 degrees for 45 minutes until filling is bubbly and set and crust is a light golden brownCool before serving More...
  7. RangeenaFri, 22 Aug 2014 06:48:07 -0500
      Tagged: This non refrigerated date and walnut biscuit mix is filled with spices and if you make enough - it will last up to a week in your kitchen.   Foodie Byte Ingredients 1 pound dates (kh'las) or any good quality ripe fresh dates1/2 cup roasted good quality walnuts, toasted3 cups All Purpose Flour3/4 cup unflavored vegetable oil1/2 tablespoon ground cardamom2 teaspoons ground nutmegTiny pinch of salt (optional)Cinnamon to garnish2 tbsp of butter, melted Preparation DATES PREPCut dates in half and remove pitFill with walnuts and continue placing them as you like in the serving dishBISCUIT PREPIn a hot skillet, dry roast the all purpose flour until you get a blond color.Sieve and then push through back to the pan. Gradually whisk in the oil.Finish with the nutmeg and cardamom and a tiny pinch of salt.Add and mix in the butter until it is completely melted.TO SERVEPour the biscuit mix on the dates, garnish with cinnamon and serve immediately More...
  8. Pete's Kitchen - Barbecued Rainbow TroutFri, 22 Aug 2014 06:31:35 -0500
      Tagged: Seafood cooking doesn't have to be boring!  Learn to make mouth-watering dishes in no time!  It's about keeping it simple and fun.   Foodie Byte Ingredients 4 medium rainbow trout4 medium onions8 tomatoes4 teaspoon lemon juiceSalt and pepper; to taste Preparation Dice Onion and Tomato into small piecesFill cavity of fish with chopped onion and chopped tomatoes. Sprinkle lemon juice over fish, along with salt and pepper. Barbecue fish approximately 10 minutes on each side on a Medium heat. More...
  9. YaDa Chef - Allergy-Free Chicken Curry - Tasty Food which is good for You!Fri, 22 Aug 2014 06:31:35 -0500
    Serves:6   Tagged: black pepper, butter substitute, chicken, diced tomatoes, garlic, ground cinnamon, ground cloves, ground ginger, hot chili powder, lemon juice, olive oil, onion, salt, turmeric, yogurt, Like many today, YaDa Chef is conscious of the benefits of healthy eating on a day-to-day basis, aiming for an overall balanced diet. In fact I may even be more conscious of this because it is my job to work with foods and rework recipes all day long.  Our focus is to help the world become a healthier place one person at a time with tasty food which is good for you.   Foodie Byte Ingredients (6) 5-6 ounce/142-170gboneless skinless chicken breasts or thighs, diced 16 ounce/450 soy yogurt 2 tablespoons/30ml lemon juice 2 tablespoons/30ml butter substitute 2 tablespoons/30ml olive oil 2 cloves garlic, minced 1 onion, minced 28 ounce/794g can diced tomatoes (optional)* teaspoon/2ml hot chili powder teaspoon/2ml ground cinnamon teaspoon/2ml ground ginger teaspoon/1ml/ ground cloves teaspoon/1ml turmeric teaspoon/1ml salt teaspoon/.5ml black pepper This recipe is free of: Milk, Peanut, Egg, Tree Nut, Corn, Gluten, Wheat, Fish, Shellfish, Sesame Preparation Combine yogurt and lemon juice.Add chicken and marinate for up to 1 hour.In a large skillet heat butter and oil over medium heat.Shake excess yogurt off chicken, reserving the marinade.Brown chicken and remove from pan.Add onion and garlic, cook until soft (2-3 minutes).Add spices, tomatoes if desired and yogurt marinade.Bring to boil and reduce heat.Add chicken and simmer for 10-15 minutes. Serve over rice. If you are adding the tomatoes you may have to cook longer to reduce and thicken the sauce. More...
  10. Sauted Scallops and Quinoa with Orange-Avocado SalsaFri, 22 Aug 2014 06:28:54 -0500
    Prep Time:30 minutes Cook Time:10 minutes Serves:2   Tagged: Quinoa mixed with olive oil and a big handful of fresh herbs makes a refreshing bed for the scallops and zippy salsa made from oranges and avocado. The salsa is also good with shrimp or any fish as well as with chicken breasts or turkey cutlets. To time the dish right, start the quinoa cooking just before preparing the salsa. This recipe makes a generous amount of both the quinoa and the salsa; toss the leftovers with crumbled feta cheese and pumpkin seeds for a light but filling lunch the next day. Recipe courtesy of Williams-Sonoma   Foodie Byte Ingredients For the quinoa:1 cup white, red or multi-color quinoa1 1/2 cups waterKosher salt, to taste1 Tbs. olive oil2 to 4 tablespoons chopped fresh basilFreshly ground pepper, to taste2 oranges, peel and pith removed1 large avocado, peeled, pitted and finely diced3 tablespoons minced fresh basil2 tablespoons minced shallot1 1/2 teaspoon seeded and minced red jalapeoKosher salt and freshly ground pepper, to taste2 tablespoons olive oil10 to 12 ounces sea scallops, patted dry Preparation To make the quinoa, place the quinoa in a saucepan, rinse with cold water and drain. Repeat the rinsing 3 more times, then drain the quinoa and return it to the pan. Add the 1 1/2 cups water and a pinch of salt and bring to a boil. Reduce the heat to low, cover and simmer until all the water is absorbed, about 15 minutes. Turn off the heat and let stand for at least 5 minutes before serving. Fluff the quinoa with a fork and then stir in the olive oil and basil. Season with salt and pepper.Meanwhile, cut the oranges in half, slice them 1/3 inch thick and then cut into 1/3-inch cubes. Place in a bowl. Gently stir in the avocado, basil, shallot and jalapeo. Season with salt and pepper.In a large nonstick fry pan over medium-high heat, warm the olive oil. Season the scallops with salt and pepper, add to the pan and saut until almost springy to the touch, about 2 minutes per side.Spread the quinoa on 2 warmed plates. Top with the salsa and then the scallops and serve immediately. More...