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Here it is: The secret to stir-fried chickenThe Seattle TimesGrace Young, author of "Breath of a Wok" and "Stir Frying to the Sky's Edge," tested Kuo's recipes and wonders if the technique might be too complicated and demanding for today's home cooks "because it requires the extra step of water or oil blanching.and more » |
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Community Calendar for Feb. 5Lincolnwood Review11, to encourage children in the Chicagoland area to take steps toward a healthier lifestyle. The contest is open to children ages 12 and under. Children are asked to draw pictures of themselves and their families making healthy choices, ...and more » |
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Local Secrets of Thai Cooking UnveiledUVU ReviewLawson's goal in writing the book was to “make it simple.” She didn't want people to think they needed dozens of exotic recipes to cook good Thai food. The book costs only $5.79 and contains over a dozen recipes, written out in simple steps. |
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Cicero: Celebrate lunar year with 'Feeding the Dragon'Online AthensBang Bang Chicken in the recipe here gets its name from the heavy stick cooks use to pound the chicken, shredding and tenderizing it. *Sichuan peppercorns are available in Asian markets and have a citrusy-explosive taste. If you don't like fiery food, ...and more » |
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Eat in and Save: Asian fare counteracts the winter blahsBarre Montpelier Times ArgusIf cooking Asian seems like a stretch, this is the book for you. Simonds breaks it down into simple steps, most of which are extremely accessible to even the least adventurous eaters. There are plenty of relatively mainstream recipes such as ... |
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Belinda Hulin Presents The Keepsake CookbookStaugnewsProviding easy-to-use, step-by-step instructions for collecting oral and written recipes, as well as photographs and other memorabilia from your family or special occasions that you would always like to remember, Ms. Hulin shows how all of this can ... |
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Stir-Frying for the Lunar New Year: Q&A with Grace YoungEpicurious (blog)But most home cooks aren't oil blanching. I do include a few recipes of oil blanching to show the range of the technique but at home, nobody wants that stench in the air. It's dangerous, it's costly, it's another step. So the typical home stir-fry is ...and more » |
Allentown Morning Call |
Mediterranean bar to the rescueAllentown Morning CallDirections are fun, too, because printed instructions are accompanied by step-by-step photos, courtesy of Brennan's husband, Joshua Shaub, a professional food photographer. The author's style could be a little unnerving for the compulsive cook who ...and more » |
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Cookbook Corner: Healthy grains can be deliciousWinston-Salem JournalPaired with vegetables, salads, potatoes, rice and couscous, LeFavour's recipes show how easy it is to make chicken the well-deserved star of the dinner table. The book also has invaluable information on chicken labeling, chicken types, steps on how to ... |
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Cooking Tips Featured Article
Cherry Cranberry Trifle
02/06/12
by: News Canada
Pound Cake:
- 2 cups (500 ml) Five Roses All Purpose Flour
- 1 tbsp (15 ml) baking powder
- pinch salt
- 1 cup (250 ml) unsalted butter
- 1 cup (250 ml) sugar
- 4 eggs
- 1-2 tsp (5-10 ml) grated orange zest
Filling:
- 1 can (300 ml) condensed milk
- 1-1/2 cups (375 ml) cold water
- 1 pkg. (102 g) vanilla instant pudding mix
- 1 container (1 L) frozen, light whipped topping, thawed
- 1 pound cake, cut into cubes (recipe above)
- 1 can (540 ml) cherry cranberry pie filling
Pound Cake: Grease and line a 9" x 5" (2 L) loaf pan with parchment paper. Combine flour, baking powder and salt; set aside. Cream butter with sugar; beat in eggs, one at a time. Beat in orange zest. Fold flour into batter, 1/3 at a time. Spread into pan. Bake in a 350F (180C) oven for
50-55 min. Cool completely. Cut pound cake into cubes.
Filling: Combine condensed milk and water. Add pudding mix; beat about 2 min. Chill until thickened, about 15-20 min. Fold in whipped topping. Spoon 1/3 of the pudding toping. Spoon 1/3 of the pudding mixture into 12-cup (3 L) glass serving bowl. Top with half of the cake cubes. Top with half of the pie filling and 1/3 of the pudding mixture. Repeat layering, ending with pudding mixture. Cover and chill at least 4 hours.
For "free" recipes call Five Roses at 1-800-561-3455 or visit www.fiveroses.ca.
- News Canada
About The Author
News Canada provides a wide selection of current, ready-to-use copyright free news stories and ideas for Television, Print, Radio, and the Web.
News Canada is a niche service in public relations, offering access to print, radio, television, and now the Internet media, with ready-to-use, editorial "fill" items. Monitoring and analysis are two more of our primary services. The service supplies access to the national media for marketers in the private, the public, and the not-for-profit sectors. Your corporate and product news, consumer tips and information are packaged in a variety of ready-to-use formats and are made available to every Canadian media organization including weekly and daily newspapers, cable and commercial television stations, radio stations, as well as the Web sites Canadians visit most often. Visit News Canada and learn more about the NC services.
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