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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. Ikura (Salmon Caviar) (NoRecipes?format=xml)Wed, 22 Oct 2014 03:06:00 +0100
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  3. Maffucci Loses To Iron Chef In Halloween-Themed 'Beat Bobby Flay' (courant-food)Fri, 24 Oct 2014 14:48:00 +0100
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  4. More Southern Cooking Techniques (articlegeek)Fri, 24 Oct 2014 09:30:00 +0100
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  5. Pear and Blue Cheese Salad (KathyMaistersStartCookingBlog)Thu, 06 Sep 2012 13:00:00 +0100
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  6. Pumpkin Crunch a strike from bowling alley eatery (Honolulu Star-Advertiser)Fri, 24 Oct 2014 09:37:00 +0100
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  7. Southern banana pudding goes way beyond the box (jsonline)Sun, 19 Oct 2014 11:00:00 +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. Treats from India's streets (ocregister)Wed, 11 Jun 2014 15:11:00 +0100
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  10. Sandy D'Amato's Matcha Green Tea Puffs (jsonline)Fri, 24 Oct 2014 13:00:00 +0100
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The Food Channel
  1. Boo Berry BarkTue, 21 Oct 2014 06:39:22 -0500
      Tagged: bark, boo berry, cereal, easy, general mills, halloween, quick, Remember Boo Berry and Saturday morning cartoons? It's time to check out the cereal again and have some new fun in the kitchen at the same time. These are fun cookies to make to introduce your Halloween cereal of choice to your own children!     Foodie Byte This recipe was supplied by General Mills, makers of the Boo Berry cereal. Ingredients 16 oz white chocolate baking bars or vanilla-flavored candy coating (almond bark)2 cups desired monster cereal (such as Boo Berry, Franken Berry and/or Count Chocula)1 cup miniature marshmallows Preparation Line cookie sheet with waxed paper.Break white chocolate into small pieces into medium microwavable bowl. Microwave uncovered on High about two minutes, stirring after each minute, until almost melted. Stir until smooth. Spread on cookie sheet to 1/4-inch thickness, about a 139-inch rectangle.Immediately top with cereal and marshmallows; press into melted chocolate. Let stand about 1 hour, or refrigerate about 30 minutes or until firm. Break into 2-inch pieces. Store tightly covered at room temperature. More...
  2. Monster Mash CookiesTue, 21 Oct 2014 06:39:22 -0500
      Tagged: boo berry, cookies, count chocula, dessert, franken berry, general mills, halloween, monster, Love the iconic Halloween cereals and want to have a little more fun during the season? Try this recipe! And read more about these seasonal classics here.   Foodie Byte Ingredients 1 pouch (1 lb 1.5 oz) Betty Crocker sugar cookie mix1/2 cup butter, softened1 egg2 cups desired monster cereal (such as Boo Berry, Franken Berry and/or Count Chocula)1/2 cup roasted salted peanuts1/2 cup candy-coated chocolate candies1/2 cup chocolate chips Preparation Heat oven to 350F.Line cookie sheet with cooking parchment paper.In large bowl, stir cookie mix, butter and egg until soft dough forms.Stir in cereal, peanuts, chocolate candies and chocolate chips.Drop and shape dough by rounded measuring tablespoonfuls 2 inches apart on cookie sheet.Bake 10 to 14 minutes or until golden brown around edges.Cool 1 minute before removing from cookie sheet to cooling rack. More...
  3. Monster Marshmallow BarsTue, 21 Oct 2014 06:39:22 -0500
      Tagged: boo berry, count chocula, franken berry, general mills, halloween, marshmallow, When Halloween rolls around, count on these cereals hitting the shelves. Read more about these seasonal classics here.   Foodie Byte Ingredients 3 tablespoons butter1 bag (10 oz) miniature marshmallows (6 cups)5 cups desired monster cereal (such as Boo Berry, Franken Berry and/or Count Chocula) Preparation Spray bottom and sides of 8- or 9-inch square pan with cooking spray.In large microwavable bowl, microwave butter and marshmallows uncovered on High about 2 minutes, stirring after each minute, until mixture is smooth.Immediately stir in cereal until evenly coated. Pour cereal mixture into pan. With buttered back of spoon, press mixture in pan until even. Cool at least 10 minutes.With table knife, cut cereal mixture into 4 rows by 4 rows to make 16 bars. Store loosely covered. More...
  4. 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...
  5. 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...
  6. 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...
  7. 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...
  8. 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...
  9. 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...
  10. 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...