Recipes

By Ken Kudra We tend to take our crock-pots for granted these days. They sit in the cupboard, unloved and unused until we really need to throw in a pot roast or something before we head off for work. Slow cooking has been around for hundreds of years, though. We do not realize how good we have it now. Way Back When People have been slow cooking their meals ever since they learned how to smelt iron and make a pot. A large kettle could be simmering over the fire throughout the day, or a small... Read Full Story

I just couldn’t wait another day to start celebrating the holidays, so I pulled out my recipe for salty, sweet, and spicy pecans. It’s one of my favorite recipes for nuts, with a flavor combination that is truly addictive. I thought they’d be perfect to bring to a brunch we’re invited to on Sunday and to serve to guests for dinner that same night. But who am I kidding? I really made them for me! Let’s get this party started! Spicy Pecans Ingredients: 1/2 pound (2-1/2 cups) pecan... Read Full Story

Salad Are you tired of having the same salads every day? Here are two refreshing salads. You can expect more of such salads in near future. Salad 1 Ingredients Pomegranate -1 cup Tender coconut water -4 glasses Cardamom powder- ½ to 1 teaspoon Method of preparation Take off the skin of pomegranate and take the edible part. Don’t remove the seeds. Do grind it well. Then pour tender coconut water to the pomegranate juice thus got and mix it well. Serve the juice... Read Full Story

Ingredients 4 boneless skinless chicken breast halves (4 ounces each ) 1 envelope Italian salad dressing mix 1/4 cup water 1 package (8 ounces) cream cheese, softened 1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted 1 can (4 ounces) mushroom stems and pieces, drained Hot cooked pasta or rice Fresh oregano leaves, optional Directions Place the chicken in a 3-qt. slow cooker. Combine salad dressing mix and water; pour over chicken. Cover and cook on low for 3 hours. In a small... Read Full Story

In 2007, I was diagnosed with acute type 1 diabetes. I was approximately 200 pounds, and had extremely poor eating habits. I've always been a foodie, and being diagnosed with diabetes was both scary, and depressing. I was wondering if I'd ever be able to enjoy a decent meal again. Taking matters into my own hands, I decided to learn how to cook for myself. I am exploring the wonderful world of braising, roasting and, gasp, veggies.It's been an enlightening, fun, delicious ride, and after... Read Full Story

L et’s get this part over with— Crescent Dragonwagon is a funny name and a real person. Crescent attributes her name to the “pig-headedness and idealism of her sixteen-year old self.” She’s no longer sixteen; the name has stuck, and she’s stuck with the name. So what? Betty Crocker is not – and never was, a real person. Crescent is the real thing, authentic, in fact, and could bake Betty’s booty off any day, especially with this honeyed and browned-butter pecan pie. A bit about the creator... Read Full Story

Cranberry sauce can be controversial.  In fact, often enough the issue cannot be resolved unless a family can agree to have two types of cranberry sauce at Thanksgiving dinner – fresh and canned. Though often treated as a supporting character in the feast, cranberry sauce is certainly the most versatile dish next to gravy, delicious piled atop nearly any other dish.  Cranberries were considered a seasonal fruit until Marcus L. Urann, an attorney, realized he harvested more cranberries than... Read Full Story

Crock-pots... almost everyone has one, but do they use them? Many just stay in the cupboard, completely underused. Slow cooking has been used for hundreds of years to get the most out of food, but it used to be a lot more work than it is today. Way Back When People have been slow cooking their meals ever since they learned how to smelt iron and make a pot. A large kettle could be simmering over the fire throughout the day, or a small, covered Dutch oven could be set into the coals for cooking... Read Full Story

tandoori-chicken Ingredients: 4 Large chicken pieces 1 1/4 Cups yogurt (curd) 2 tbsp Lime juice 1 Cup chopped onions 3-4 Dried red chilies 2 tsp Coriander seeds 2 Garlic cloves, crushed 1″ Piece ginger, grated 1-2 Cloves 2 tsp Garam masala 2 tsp Chili powder Salt to taste Cilantro and lemon wedges, for garnish How to make Indian Chicken Tandoori: Make slits in the chicken pieces and rub lime juice and salt over them.Keep aside for half an hour.Grind dried chilies... Read Full Story

mutton_fry Ingredients: 1lb Mutton (washed) 2 tbsp Chilli powder 1/2 tbsp Ginger- garlic Paste 1tsp Turmeric powder 1 inch Cinnamon 1 tbsp Garam Masala Powder 1 stem Curry leaves 1 cup Onion (chopped) Cilantro Leaves to garnish 3 tbsp Oil 3 Green Chillies 1 Cardamom 1 Clove Salt to taste Water as required How to make Mutton Fry: Take a pressure cooker and put it on flame.Add all the ingredients to pressure cook.Close cooker & pressure-cook mutton.Heat oil in a kadai and... Read Full Story