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  1. Gingerbread FolksWed, 30 Nov 2016 14:09:55 -0600
    Prep Time:5 Minutes Cook Time:12 Minutes Serves:24   Tagged: bungalow chef, christmas, cookies, food channel, gingerbread, holidays, mike mech, molasses, Who doesn’t love the spicy peppery flavor of Gingerbread?  From cookies and cakes to bread and lebkuchen, I’m completely addicted…especially around the holiday season. Nothing accompanies gingerbread better than a glass of cold milk. Gingerbread Folks (politically correct) have been a staple in the bungalow for years. In addition to serving them to friends and consuming many of them myself, I always hang these “folks” on my holiday tree. You’ll see the original handwritten recipe, circa 1920, is quite versatile. You can roll it out and use it with your favorite cookie cutters or shape the dough into two logs, wrap them in parchment paper, refrigerate, slice and bake. In no time your home will be filled with their magical scent. I also make a great honey glaze to give them a great shine after baking.   Foodie Byte Ingredients 1 cup unsalted softened butter 1 cup granulated sugar (and a bit more for rolling out the dough)2 eggs1/2 cup dark molasses4 1/2 cups flour3 teaspoons ground ginger (4 teaspoons if you dare)1 teaspoon salt1 teaspoon baking powder Preparation Preheat oven to 400 degrees. In a large mixing bowl sift the flour, baking soda and salt together. Add the ground ginger, mix well and set aside. In another large mixing bowl, cream the butter with the sugar. Add the eggs and molasses, mixing well. Incorporate the flour mixture in two steps. Mix well, and split the dough into two equal portions. Wrap in parchment paper and refrigerate for one hour. For the roll-out cookies, cover the surface with granulated sugar to avoid sticking to the rolling pin. Roll out to 1/4 to 1/3 of a quarter of an inch thickness and bake for 10-12 minutes.Remove from oven and place on wire racks to cool. You can also dip the cookies in tempered dark chocolate or tell the younger generation to decorate as they wish! More...
  2. Citrus, Pear and Pomegranate Salad with Vanilla SyrupWed, 30 Nov 2016 13:25:36 -0600
    Prep Time:15 minutes Cook Time:N/A Serves:4   Tagged: autumn, breakfast, citrus, pear, pomegranate, salad, Citrus, Pear and Pomegranate Salad with Vanilla Syrup makes an eclectic addition to your Autumn Breakfast table, waking up your senses and getting you ready for the day! This is part of our Autumn Breakfast series. Check out all the recipes at this link.   Foodie Byte The red grapefruit is nice because of the pop of color, but you can use any type of citrus fruit in this salad. Ingredients 3 navel oranges2 red grapefruit1 pear, sliced into thin wedges1 small pomegranate, de-seeded, about a cupjuice of 2 lemons1/3 cup sugar1 vanilla bean, split lengthwise, seeds scraped out Preparation Trim the tops and bottoms of the oranges and grapefruits, then cut away the peel and pith with a paring knife. Slice the pear into thin wedges, removing the core. Combine lemon juice, sugar and cup water with the vanilla seeds in a small saucepan over medium heat. Stir until sugar is melted. Remove from heat and let cool to room temperature.Artfully arrange the fruits on a large serving platter and pour the syrup over the fruit. Cover and refrigerate at least 2 hours or overnight. More...
  3. Sausage and Sage Spaetzle Wed, 30 Nov 2016 13:25:21 -0600
    Prep Time:15 min. Cook Time:30 min. Serves:6   Tagged: autumn, breakfast, instagram, noodle, sage, sausage, spaetzle,  Here's a dish that is warm and comforting--and a surprisingly hearty addition to the breakfast table. It's a great way to warm up when the weather turns chilly! This is part of our Autumn Breakfast series. Check out all the recipes at this link.       Foodie Byte Add more sage if you want a more robust flavor. You can use any brand, but Maggi is one commonly available in grocery stores. Ingredients 2 10.5 oz. packs of Maggi spaetzle1 lb. lean mild sausage1/4 cup fresh chopped sage1/2 cup heavy cream4 tablespooons butter3 cups water Preparation Bring water to a boil on stove top.Stir in 2 packs spaetzle.Cook over medium heat for 20 minutes or until tender.Remove from heat, before draining pull off 1/2 cup of the water for later use.On stove top, fry sausage and break into small crumbles, add salt and pepper to taste.Add in fresh chopped sage.Once sausage is fully cooked, turn heat on low and add spaetzle back into pan, stirring until well integrated.Add in 4 tbsp butter and 1/2 cup heavy cream; stir until well integratedAdd the reserved 1/2 cup of drained water back into the pot, the starch will serve as a thickening agent.Mix well over low heat for approximately 5 minutes.Remove from heat and serve. More...
  4. Pecan Pie OatmealWed, 30 Nov 2016 13:25:02 -0600
    Prep Time:20 min. Cook Time:45 min. Serves:6   Tagged: breakfast, instagram, oatmeal, pecan, pie, Here's an easy way to take breakfast with you, or enjoy it at home. It's the perfect mix of sweet and savory with a lot of health thrown in! If you love oatmeal, and you love pecan pie, you'll LOVE this! This is part of our Autumn Breakfast series. Check out all the recipes at this link.   Foodie Byte To add another layer of flavor, consider toasting the pecans before chopping them. Ingredients 4 cups water2 cups oats2 tablespoons cinnamon2 tablespoons brown sugar1/2 cup pure maple syrup1 cup chopped pecans1 roll pre-prepared pie dough Preparation For oatmeal:Bring 4 cups water to a boil on stove top.Add in 2 cups oats and cook to desired consistencywe recommend 20 minutes.Once consistency is to your liking, add in the cinnamon, brown sugar, and maple syrup.Stir and let thicken on low heat.While oatmeal is thickening, roughly chop pecans and measure out 1 cup, and add into oatmeal mixture.Stir until well integrated and leave on low heat for 10 minutes. For pie crust top:Preheat oven according to pie dough instructions.Remove pie dough from refrigerator to allow it to come to room temperature.Roll out the pie dough, and place the pie pan upside down in the middle of it.Using a butter knife, cut the excess dough out from around the pie pan, then place the cut circle onto a parchment lined baking sheet.Bake for approximately 11 minutes, until golden brown.Remove from oven to cool. Assembly:Once pie crust is cooked and oatmeal is done, pour oatmeal into pie tin, place pie crust on top, drizzle with extra maple syrup. More...
  5. Bungalow BreadFri, 25 Nov 2016 21:38:43 -0600
    Prep Time:15 Minutes Cook Time:45 Minutes Serves:24   Tagged: bread, bungalow chef, christmas, family, food channel, homemade bread, mike mech, winter, yeast, The blizzard of 1967 hit Chicago and the surrounding area on January 26th with a record setting 23 inches of snow followed by high winds and drifting. To this day it remains the worst winter storm in Chicago history. My small Mayberry-esque suburb of Blue Island, Illinois was in its path, and for a boy of eight years old, it became a magical dream world. School was called off, snow forts were built, and there was endless television on all THREE channels. However, for my parents, there was serious concern for the safety of family and friends. Just returning from work was a challenge for Dad and with little warning of the storm, mom found grocery store shelves quickly emptied of bread, milk, and daily staples. This was when mom taught me about bread being the staff of life. Interestingly enough, she always kept yeast in the house and we had plenty of flour and sugar left from the holiday baking season. Mom pulled me into her emergency mode and shared with me the art of bread baking. She dug out the vintage crock-like Bauer Bowl (which I cherish and still use today) and my Great-Grandmother Rose Schade’s bread recipe. I quickly learned from a master the techniques of working with yeast, kneading dough, letting it rise and punching it down to rise once again. Loaf after loaf of glorious bread went into the oven and was shared with family, friends and neighbors. All of that bread with its warm and comforting aroma, as well as that iconic ’67 snow storm, will remain with me forever.     Foodie Byte Ingredients 2 packages of dry active yeast4 cups of warm milk (at 100 to 110 degrees)4 tablespoons granulated sugar cup melted unsalted butter2 tablespoons salt10-12 cups of all-purpose flour (additional flour for kneading)2 egg whites beaten with 1 tablespoon of water6 tablespoons of butter to finish the crust Preparation Preheat oven to 400 degrees and use extra butter to grease the bread tinsAdd the yeast to 1 cup of the warmed milk and the sugar. Stir well until the yeast starts to work or foamsPlace the remaining milk, melted butter, and salt in a bowl. Stir in the flour, one cup at a time with a wooden spoon. After the 5th cup add the yeast mixture. Keep on adding the rest of the flour cup by cup until a stiff dough formsAfter the flour is incorporated, remove the dough to a well-floured board, and kneed for 5 minutesYou want the dough smooth, supple and no longer tacky. You might need to add a bit more flour to handle. Butter the inside well of a large crock-style bowl. Place the dough in the bowl and flip it a few times to cover all sides with butter. Then cover the bowl with a towel, and allow rising in a warm place, and draft free spot until the dough has doubled twice its sizeDepending on the temperature of the kitchen it could take up to two hours. Note: A warmer draft free kitchen will help assist in the rise of the breadRemove the dough from the bowl, and punch down the dough three or four times. Return to the floured board, and knead for 5 more minutes. Divide into 4 equal portions, shape into loafs, and place into prepared bread pans. Cover the loaves again, and let rise again until doubled in size.Using a sharp knife, score the center of each loaf slightly and brush with the beaten egg whites. Bake for 45 minutes or until the bread sounds hollow when tapped and nicely browned.Remove bread from the pans and let cool on a rack. Using the additional butter, slather the tops of the warm bread to give a finish coat and a crispy crust. More...
  6. Homemade Strawberry Ice Cream CookiesFri, 25 Nov 2016 12:38:22 -0600
    Prep Time:30 minutes Cook Time:10 minutes Serves:12   Tagged: cookies, custard, dessert, food channel, ice cream, milk, rattan direct, recipe show, strawberry, summer, sweet, white chocolate, There is nothing like homemade ice cream, and perhaps the only thing that can make it better is serving homemade cookies with it! Rattan Direct brings us two deliciously paired homemade items that are sandwiched together for absolute perfection. Want to see how it's done? We have the video right here!   Foodie Byte Ingredients FOR STRAWBERRY ICE CREAM4 cups fresh strawberries1 1/2 cups sugar2 tablespoons liquid glucose1 vanilla bean pod10 egg yolks2 cups milk2 cups heavy cream1 tablespoon lemon juiceFOR WHITE CHOCOLATE CHIP COOKIES2 1/4 cups white flour1/2 teaspoon baking powder2 sticks unsalted butter1 1/2 cup brown sugar1/2 teaspoon salt2 teaspoon vanilla2 large eggs3/4 cups white chocolate chunks Preparation Remove the stalks from the strawberries and chop into quarters before sprinkling with some of the sugar and the lemon juice. Set them aside whilst you move to the custard.Pour the cream and milk into a large saucepan with the vanilla pod and bring almost to the boil. Set aside for the liquid to cool and the vanilla to infuse.In a large bowl, whisk the egg yolks with the rest of the sugar and the liquid glucose before adding the now warm milk and cream. Pour it all back into the pan and heat very gently until it coats the back of a wooden spoon. The custard does not need to be as thick as you may think. It need only lightly coat the spoon and when you swipe a finger across it the line stays put. Once you are satisfied with the consistency, pour it into a clean bowl and leave to cool. Dont worry about skin.Mash the strawberries and add, with the juice, to the custard. Pour into a lidded container to freeze or follow the instructions for your machine.If you are freezing by hand, place the container in a stable part of the freezer and freeze until solid. Pre-heat the oven to 180C.Using an electric hand whisk or a mixer, beat the butter and the sugars together until pale and creamy. Next, beat in the eggs, salt and vanilla.Finally, fold in the flour and chocolate until well combined.Drop tablespoons of mixture onto a baking tray, about 6 per tray, and bake in the oven for around 10 minutes.The cookies are ready when they are starting to brown at the edges but the center remains pale and soft.Remove to a wire rack to cool.To serve, sandwich a scoop of ice cream between 2 cookies. More...
  7. Quick Mini Turkey MeatloafThu, 24 Nov 2016 12:15:02 -0600
    Prep Time:10 minutes Cook Time:20 minutes Serves:6   Tagged: ashley pettit, bell pepper, breadcrumbs, brown sugar, dinner, food channel, ketchup, kichen quickies, kid friendly, meatloaf, miniature, onion, turkey, These tiny little muffins are kid-friendly, stomach friendly, and friendly to your taste buds too! Ashley Pettit shares her secret to portioning one of America's favorite comfort foods while making the juicy muffins of turkey a bit healthier too. Try it for dinner soon! You can find the video here!     Foodie Byte Ingredients FOR MEATLOAF1 medium chopped bell pepper1 medium chopped sweet onion1 egg with dash of milk1 cup of bread crumbs1 3/4 pounds of ground turkey meatFOR SAUCE1/2 cup ketchup2 teaspoons of Worcestershire sauce1/2 teaspoon dried mustard2 tablespoons of brown sugar Preparation Preheat oven to 450 degrees FahrenheitCombine chopped bell pepper, onions, egg with milk, bread crumbs, and turkey meat together in a bowl and mixIn a separate dish combine ketchup, Worcestershire sauce, dried mustard, brown sugar, and then mixAdd half of the sauce mixture into the meatloaf and mixCoat muffin tin with non-stick spray and scoop meatloaf mixture into panTop meatloaves with leftover saucePlace into the oven for 20 minutesLet cool and serve! More...
  8. Asparagus and Gruyere TartsWed, 23 Nov 2016 12:12:52 -0600
    Prep Time:10 minutes Cook Time:30 minutes Serves:8   Tagged: appetizers, asparagus, cheese, fancy food, finger food, food channel, gourmet, gruyere, mini, pastry, rattan direct, tarts, the recipe show, vegetables, These asparagus tarts are savory and delectable and the process to make them can make you feel like a gourmet in the kitchen! They're also easily customizable with different cheeses if gruyere doesn't fit your fancy, but one thing is for sure--they're absolutely delicious! This recipe was brought to us by Rattan Direct, a leading furniture distributor in the United Kingdom. We have an example video of how they're made here!   Foodie Byte Ingredients 1 sheet premade pie crust2 bundles asparagus1/2 cup diced Gruyere cheese3 egg yolks1 egg1 1/4 cup heavy creampinch of kosher saltpinch of freshly ground black pepper Preparation Bring the pastry out of the fridge at least an hour before use.Preheat the oven to 350F. Grease the tins lightly and roll out the pastry to about half its bought thickness. Cut into squares and press lightly into the tins. Leave enough pastry to come up over the edges. Fold the pastry over the edges and press down with your fingers to create an indent yet not cut through. Line the pastry with circles of paper and fill to the top, with baking beans or anything to hold the weight down on the crust.Lay the whole lot on a baking tray (you will probably get more than eight out of the pastry and mix if you have enough tins) and place in the oven for roughly 15 minutes. They want to be a nice golden brown and cooked all the way through.Bring the bases out of the oven, remove the beans and paper, and transfer to a wire rack to cool.Meanwhile, bring a pan of water to the boil. Add salt once it has boiled.Snap the tips of the asparagus spears at a length that will fit your little tarts. Each tart will take 4 or 5 tips.Drop the tips into the boiling water for just 1 minute and then drain and refresh under cold water until chilled through. Set aside on kitchen paper to soak up any excess water.Whisk the egg, egg yolks, heavy cream, salt, and pepper ingredients together and pass through a sieve to get rid of any stringy egg bits. Fill the tart cases with asparagus, then cheese cubes. Transfer the tarts to a baking tray (lined, just in case) and place on the oven shelf. Fill the tarts with the royale mix, taking care not to overfill and watch out for any gaps at the top of the pastry where it may leak. Push the shelf carefully into the oven and close the door for about 15 minutes. You want the filling to only just be set; even slightly underset as the egg will continue to set as it cools. Serve the tarts warm or at room temperature, with or without a side salad. More...
  9. Holiday Cranberry SaladWed, 23 Nov 2016 12:00:00 -0600
    Prep Time:15 minutes Serves:12   Tagged: apples, autumn, christmas, cranberry, entertaining, fall, holiday, oranges, salad, thanksgiving, Sweet fresh orange and apple chunks accent the tart flavor of the cranberries to create this classic holiday side dish.     Foodie Byte Using fresh oranges, apples, and cranberries gives this salad a robust flavor thats hard to resist. Ingredients 1 cup Fuji apple, fresh, with peel, 1/2-inch diced 3 cups whole cranberries, fresh 3/4 cup orange, fresh, with rind, 3/4-inch diced 1/2 cup celery, fresh, finely chopped 1/2 cup sugar 1 cup whole berry jellied cranberry sauce 1/2 cup pecan pieces Preparation Process orange in a food processor for 30 seconds.Combine all other ingredients (except pecan pieces) with orange in Cuisinart and pulse 8 to 10 times or until ingredients are coarsely chopped.Stir pecan pieces into mixture.Cover and chill. Nutritional Information Calories 122, Carbohydrates 24g, Fat 3g, Fat Calories 30, Fiber 3g, Protein 0.66g, Saturated Fat 0.29g, Sodium 8mg. Daily Values: Calcium 11.37mg 1%, Phos 19.03mg 2%, Copper 0.08mg 4%, Zinc 0.25mg 2%, Panto 0.15mg 2%, Biotin 0.3mcg 100%, Magnesium 8.85mg 2%, Iron 0.22mg 1%, Vitamin B6 2%, Vitamin C 17%, Vit E-a-Toco 1%, Vitamin A 1%. Percent Daily Values are based on a 2,000 calorie diet. More...
  10. Homemade Turkey StuffingWed, 23 Nov 2016 12:00:00 -0600
    Prep Time:15 minutes Cook Time:45 minutes Serves:12   Tagged: breads, christmas, dressing, entertaining, holiday, ovid, stuffing, thanksgiving, turkey, This is a traditional and very indulgent stuffing. Roasted turkey stock, plenty of real butter and fresh herbs gives it a natural flavor and the combination of different breads give it subtly complex flavor and textures. Why Try? This recipe is almost as easy as opening a box of convenience dressing with the unnatural dried spice flavors – so why not make your own?   Foodie Byte This traditional recipe can be varied by adding chopped apples or toasted nuts. Never throw 3 or 4 day old bread away in the weeks leading up to Thanksgiving bag it, freeze it and dont be afraid to use 2 or 3 different breads. Ingredients 4 cups cornbread, diced 8 cups rustic bread with crust, diced or torn 1/2 pound (2 sticks) butter, unsalted 2 1/2 cups (2 - 3 onions) yellow onion, chopped 1 1/2 cups (2 3 stalks) celery, chopped 2 tablespoons + 1 1/2 teaspoons fresh sage, chopped 2 tablespoons fresh thyme, chopped 1 1/2 teaspoons kosher salt 1 teaspoon black pepper, freshly ground 2 to 3 cups chicken or turkey stock Preparation Preheat oven to 350F. Toast bread cubes on baking sheets until slightly crusty, approximately 10 to 12 minutes. Cool and transfer to a large mixing bowl.In a large heavy saut pan, melt butter and saut onions and celery on medium heat until vegetables are tender.Add herbs and saut for an additional minute.Combine vegetable mixture with bread, seasonings and stock.Transfer to a deep buttered baking dish.Bake for 45 minutes uncovered until stuffing is hot and crusty on the top. Nutritional Information Calories 383, Carbohydrates 46g, Cholesterol 41mg, Fat 20g, Fat Calories 178, Fiber 3g, Protein 6g, Saturated Fat 11g, Sodium 827mg. Daily Values: Calcium 77.99mg 8%, Phos 137.1mg 14%, Copper 0.06mg 3%, Zinc 0.27mg 2%, Panto 0.14mg 1%, Biotin 1.43mcg 477%, Iodine 2.46mcg 2%, Magnesium 11.96mg 3%, Iron 1.6mg 9%, Vitamin B6 3%, Vitamin C 6%, Vitamin B12 1%, Vitamin D 3%, Vit E-a-Toco 2%, Vitamin A 11%. Percent Daily Values are based on a 2,000 calorie diet. More...