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Archives for October 2006

Last Minute Halloween Treats: Cookie Witch Hats Recipe

October 30, 2006 By Delia

cookie-witch-hat-recipe-10-29-2006.jpgOK, you have errands to run, costumes to buy, candy to hand out & you have to make a last minute Halloween treat.  Well, I have just the thing for you.  It’s cute, it’s tasty & it’s very, very fast.  This Cookie Witch Hat recipe looks like you spent hours putting together this adorable treat, but is just takes a few minutes.  Now, get to work & enjoy!

Ingredients:

  • 12 sugar ice cream cones, chocolate flavor
  • 12 5-inch chocolate chocolate-chip cookies
  • 1 cup icing
  • Purple food coloring
  • 1 pound M & M’s

What’s Next:

Prepare icing and tint purple.

Fill pastry bag with decorating tip.

Pour 1 tablespoon of M & M’s into each cone.

Pipe icing around edge. Top with cookie.

Flip upside down to rest on cookie.

Pipe more icing and decorate with candies. 

That’s it!!!!

Eat well & Treat often!

Filed Under: Dessert Recipes

Tailgating Tips

October 20, 2006 By Delia

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Before you fire up the grill for that big game this weekend, be sure to put some thought into your tailgating festivities.  AllRecipes had a fantastic list for your tailgating I though we would share with you today.

  • Make sure to arrive at least 4 hours before the game
  • Fly a flag so friends can locate you
  • Decorate your tailgate site
  • Meet your tailgate neighbors
  • Leave the area clean

Great suggestions by a great source.  Wanna know some interesting tailgating history?

Well, according to the American Tailgaters Association (yep, there is an actual organization), 30% of tailgaters never see the inside of the stadium.

And some other little nugget:  The first college football tailgate was in November 1869, when Rutgers played Princeton.

Eat well & Tailgate often!

Filed Under: Tid Bits & News

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October 20, 2006 By Delia

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I Love Milk & Cookies:   Fig & Almond Honey Cookies recipe

Chocolate & Zucchini:   Garlic & Anchovy dip

Cooking with Amy:   Blackberry Pecan Crisp recipe

Slash Food:   New Dunkin Donuts twist

Simply Recipes:   Berry Banana Smoothie recipe

Filed Under: bFeedMe Links Menu

Pumkin Hummus Recipe

October 20, 2006 By Delia

pumpkin-hummus-10-20-2006.jpgI know I wrote about this Pumpkin Hummus recipe Thursday, but I just couldn’t resist sharing the delicious recipe with you today.  I think this will make a perfect dish to serve this weekend, just add cold weather.

Ingredients:

  • 1 tbsp tahini
  • 2 tsp vegetable oil
  • 3-4 tbsp water
  • 1 tsp ground cumin
  • 3/4 tsp salt, or to taste
  • 1/4 tsp ground cayenne pepper, or to taste
  • 1 (15-oz) can garbanzo beans
  • 1 (15-oz) can pumpkin puree (scant 2 cups)
  • 1 garlic clove, smashed

What’s Next:

In a food processor, combine all ingredients and puree until very smooth. Add a bit of extra water if the mixture is too thick to blend. Makes about 2 cups.

Eat well & Laugh often!

Filed Under: Recipe, The Sides

Kung Pao Chicken Recipe

October 19, 2006 By Delia

kung-pao-chicken-recipe-10-19-2006.jpgWe can’t let the AIC’s have all the fun in the kitchen!  Let’s take on a spicy little dish today, the Kung Pao Chicken.  This recipe is delicious and it’s really quite easy to prepare.  Trust me & enjoy!

Ingredients:

  • 2 boneless skinless chicken breasts, halved and cut in 1/2″ cubes
  • 1/3 cup peanut oil
  • 4 -6 dry chilies, cut in half
  • 2 T soy sauce
  • 2 T dry sherry
  • 4 T water
  • 2 T cornstarch
  • 2 T rice vinegar, or white vinegar
  • 1 tsp sugar
  • 2 garlic cloves, minced
  • 6 scallions, sliced. You can julienne the greens for color.
  • 1 inch ginger peeled, sliced thin
  • 1/3 cup shelled unsalted or lightly salted roasted peanuts 
  •  Wok or large skillet, bowl for sauce.

What’s Next:

In a bowl- mix the soy sauce, water, vinegar, sherry, sugar, and 1 T cornstarch, set aside.

Toss the cubed chicken in 1 T cornstarch (you can put the cornstarch in a paper or plastic bag, add the chicken, shake).

Heat the oil in a wok or a deep large skillet.

Add the hot chilies and sauté till chilies begin to darken.

Remove chilies with a slotted spoon – save if you want to add them at the end (we do).  Add cubed chicken.

Cook over high heat, stirring, until browned, about 4 minutes. Remove with a slotted spoon and set aside.  Reduce heat to medium.

Pour off the oil, leave about 1 T in the pan.  Add scallions, ginger and garlic, sauté for 1 – 2 minutes, stirring occasionally.

Reduce heat, stir in your soy sauce mixture, cook, stirring occasionally till sauce thickens; about 1 minute.

Add 1 – 2 T water, sherry or vinegar (or mix) if you want a more liquid dish.

Add chicken and peanuts (and chilies if you wish), heat through.

Then serve with white rice. Great with stir fried vegetable, broccoli, snow peas.

Eat well & Laugh often!

Filed Under: Yummy Can't Say No Chicken Recipes

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October 19, 2006 By Delia

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I Love Milk & Cookies:  Lemon Frosting recipe for those Buttermilk cakes 

Chocolate & Zucchini:   Podcasts for your taste buds

Cooking with Amy:   It’s Amy’s first podcast, make sure to watch!

Slash Food:   Interesting, Pumpkin Hummus, what do you make of that?

Simply Recipes:   Carrot Salad recipe

Filed Under: bFeedMe Links Menu

World’s First Cooking Robot with Pictures, Finally

October 19, 2006 By Delia

cooking-robot-10-19-2006.jpgOn October 10 we here at bFeedMe brought you a post about the new, sensational Cooking Robot.  At that point, there were no pictures to be found of this new creature, but now we finally have some images of the AIC (Artificial Intelligent Cooking).

The AIC is programmed to whip up wonderful Chinese dishes such as a savory Kung Pao Chicken.  The robotic waitress above is working at Hong Kong’s Robot Kitchen restaurant.

I don’t really go for artificial in my food, but some artificial intelligence would be quite welcome.

What do you think, would you invite an AIC into your kitchen?

Filed Under: Tid Bits & News

Cherry Chocolate Cheesecake Bar Recipe

October 18, 2006 By Delia

chocolate-cheesecake-bars-recipe-10-18-2006.jpgWell, we all can’t construct dark chocolate igloos, but we can enjoy the simple & divine taste of chocolate.  This Cherry Chocolate Cheesecake Bar recipe combines the zing of cherries, the smoothness of cheesecake & decadence of chocolate.  I know you’re going to love it, enjoy!

Ingredients for the Crust:

  • 1/2 cup butter
  • 3/4 cup powdered sugar
  • 1/2 teaspoon almond extract
  • 3 large egg yolks
  • 1 large egg
  • 1 3/4 cups all-purpose flour
  • 1/4 cup cocoa

What’s Next:

Go ahead & preheat the oven to 350 F or 175 C.

With the paddle attachment of your stand-type mixer, beat the butter until it begins to soften. Add the powdered sugar and the extracts. Beat in the egg yolks and egg. Add the flour and cocoa and continue beating until combined.

Press the dough into 9×13 inch baking pan with your hand until it is of uniform depth across the bottom of the pan.

Bake for 20 minutes.

Ingredients for the Filling:

Make the filling while the crust is baking.

  • 2 8-ounce packages of cream cheese
  • 1 cup granulated sugar
  • 1/2 teaspoon almond extract
  • 1 teaspoon vanilla extract
  • 4 large eggs
  • 1 21-ounce can cherry pie filling

What’s Next:

Beat the cream cheese, sugar, and extracts together until smooth, scraping down the sides of the bowl at least once. Add the eggs and beat at low speed until just combined.

Spread the filling over the hot crust. Bake for another 30 minutes or until the center of the filling is just firm.

Cool in the pan on a wire rack. Spread the pie filling over the cream cheese filling after it has cooled.
Eat well & laugh often!

Filed Under: Dessert Recipes

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October 18, 2006 By Delia

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I Love Milk & Cookies:   Yummm, Buttermilk Cake recipe 

Chocolate & Zucchini:   Swiss Chard Pie recipe 

Cooking with Amy:   Ah, the picky eater

Slash Food:   Goat cheese & late nights

Simply Recipes:   Caramel Apples recipe

Filed Under: bFeedMe Links Menu

Home Sweet Home: Building a Chocolate Igloo

October 18, 2006 By Delia

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Of all the types of materials to build an igloo with, I’d have to say using chocolate bricks sounds like not only a dream I had last night but a marvelous idea.

A dark chocolate igloo of sorts was built in Italy for the Eurochocolate Fair in Perugia.  The delicious structure weighed in at 8,000 pounds & stands at about 54 feet high.  Now that is a lot of chocolate!

Truth be told, a regular ice igloo takes about three hours to complete, while this yummy dark chocolate one took about 23 hours!  The trouble was that the chocolate would melt & sometimes crumble during construction.

One of the chocolate igloo builders said that the process was “much more difficult than building a normal snow igloo.”  I guess it helps when you have freezing temperatures & snowcapped mountains to build an ice igloo compared with an indoor, climate-controlled environment.

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Filed Under: Tid Bits & News

Walt Disney Holiday Sugar Cookies Recipe

October 17, 2006 By Delia

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Well, we’re still proud of Disney for making a stand on childhood obesity, but we still need to treat ourselves sometimes with a little sweetness.  This Holiday Sugar Cookies Recipe is straight out of Walt Disney’s Swan & Dolphin restaurant & will tickle your taste buds with deliciousness.  Enjoy!

Ingredients:

  • 3½ Cups Sifted Flour
  • 2½ Tsp. Baking Powder
  • ½ Tsp. Salt
  • 1½ Cubes Sweet Butter (6 oz.)
  • 2 Tsp. Vanilla
  • 1½ Cups Granulated Sugar
  • 2 Tbls. Sour Cream
  • 1 Lemon (grated rind only)
  • 2 Eggs
  • 1 Tbls. Milk

What’s Next:

Go ahead & preheat your oven to 340 F or 171 C.

Sift together flour, baking powder and salt.

Cream butter, vanilla, sugar, sour cream, lemon peel and beat well. Add eggs, one at a time, and then milk. Gradually add the sifted dry ingredients.

Let the dough rest for a minimum of 3 hours in the refrigerator then roll down to desired thickness. Cut into Christmas shapes. Bake for oven for 8 – 10 minutes. Wait until completely cool and decorate with icing.

Eat well & Laugh often!

Filed Under: Cookie Recipes

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October 17, 2006 By Delia

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I Love Milk & Cookies:   A very picture-ful post on where they’ve been lately

Chocolate & Zucchini:   White Bean & Nut Butter Dip recipe

Cooking with Amy:  Cream of Broccoli and Pesto Soup recipe, just what the weather’s ordered

Slash Food:   How the visual makes us eat more, very interesting post

Simply Recipes:   Apple Coffee Cake recipe

Filed Under: bFeedMe Links Menu

Disney Bans Junk Food at Parks

October 17, 2006 By Delia

disney-bans-junk-food-10-17-2006.jpgThe fun-for-all Disney company announced today that they will no longer be serving junk foods in their parks, worldwide.

This new ban comes as the topic of childhood obesity is heating up, with help from people like celebrity chef Jamie Oliver.  What’s off the menu?  Well, hold your breath, it looks like burgers & chips are being cut.  Film & cartoon characters owned by Disney will no longer be promoting salty snack & sugary drinks.

So go ahead & say your goodbyes to your favorites such as The Incredibles Pop Tarts and Winnie The Pooh biscuits.  Disney, in a huge blow to the the fast food market, has ended its 10-year $1 billion deal with McDonald’s to advertise on happy meals.

Well, it looks like folks are finally starting to listen & we’re very proud of Disney for making this move.

What do you think?

{Source}

Filed Under: Tid Bits & News

Sweet Lamb Recipe from Algeria

October 16, 2006 By Delia

sweet-lamb-recipe-10-16-2006.jpgToday being World Food Day with a concentration of the hungry in Africa, I thought we might take a minute to look at a north African recipe.  This Sweet Lamb recipe from Algeria is certainly that, sweet.  I love cooking this dish over rice at room temperature.

Try this one out & let me know what you think. 

Ingredients:

  • 1 lb lamb
  • 12 dried prunes
  • 1 firm pear
  • 3 cups water
  • ¼ cup sugar
  • 3 Tbsp butter
  • 2 Tbsp orange blossom water
  • 2 Tbsp white raisins
  • 2 Tbsp whole blanched almonds
  • ½ tsp cinnamon, ground

What’s Next:

Cut lamb into 2 to 3 inch pieces.

Soak the prunes in water for 1 to 2 hours, remove the pits.  Peel and core the pear and cut into wedges.

Melt the butter in a pan, over low heat and then add the lamb. Sauté over low heat for 5 minutes.

Add the cinnamon, water and sugar and mix well. Increase the heat to moderate and cook for approximately 45 minutes or until the meat is tender to a fork. The sauce will become darker.

Drain the prunes and add them to the lamb with the raisins, almonds and pear. Simmer for a further 15 minutes, remove the pan from heat and stir in the orange blossom water.

Normally served at room temperature with rice, salad and bread.

Eat well & Donate often.

Filed Under: Recipe

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October 16, 2006 By Delia

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I Love Milk & Cookies:   Ice Cream Cupcakes

Chocolate & Zucchini:  Coconut Chocolate Cake recipe

Cooking with Amy:  Homemade Granola recipe

Slash Food:  Penguin Wedding Cake

Simply Recipes:   Spicy Lamb Stew with Butternut Squash recipe

Filed Under: bFeedMe Links Menu

World Food Day 2006: Concentrating on Africa

October 16, 2006 By Delia

world-food-day-10-16-2006.jpgToday is World Food Day.  This special day has been celebrated each October 16 since 1945 when the UN Food and Agriculture Organization (FAO) was founded.

The FAO theme for this year is “Investing in agriculture and food security.”  Gawain Kripke is a senior policy advisor and describes why this day is important.

“World Food Day is an occasion to remember that there are hundreds of millions of people who simply do not have enough to eat, and it is within our capabilities to feed everyone in the world. It is a tragedy, a human tragedy, a moral tragedy that people are hungry in this day and age,” Kripke said.

According to a “hunger map” most of the world’s hungry are in Africa.

“Hunger is one of main challenges that the United Nations and the countries of the world have identified as a Millennium Challenge goal. We want to cut the amount of hunger inn the world. And unfortunately, many places are succeeding in reducing hunger, but in Africa the trend is in the opposite direction.

“Approximately one-third of Sub-Saharan African people have too little eat or not the right food to eat. So this is a real problem and a challenge to humanity, and especially to rich countries who need to develop new strategies to make sure that people don’t go hungry,” Kripke said.

“It’s very important that we think about hunger not of a lack of food but a lack of resources because we do provide for hungry people, countries like the United States provide food aid. But that’s only a stopgap measure. It’s a temporary measure. In the end, people need to be able to feed themselves. They need resources. They need land, tools, and they need the capacity to create food and economic security and pull themselves out of poverty. Too much of our aid is focused on dealing with emergencies. We need to spend more money on empowering people so they can feed themselves and pull themselves out of poverty,” Kripke said.

It’s a sad thing to think of that while we’re buying our kitchen gadgets, people out there are starving.  To make donations, please see your local Red Cross or check out this list of Hunger Relief organizations here.

Filed Under: Tid Bits & News

How to Pick & Carve the Perfect Pumpkin

October 13, 2006 By Delia

pumpkin-cat-template-10-13-2006.jpgHaving a carved pumpkin for the fall holidays is just fun, no matter who you are.  But you must first know how to pick a good pumpkin for carving & here is a very helpful list we found on AllRecipes.  Take a look:

  • Thump a pumpkin–a ripe, hollow-sounding one will be easier to scoop out.
  • Make sure it has no soft spots anywhere and has at least one smooth, unblemished face for carving. Put it back if there is major discoloration on any side.
  • Having a strong, well-attached stem is a sign of healthiness.
  • A medium-sized pumpkin is easier to work with than a huge or tiny one. But be flexible about the shape–a tall, skinny pumpkin may be just the thing for your design.
  • Balance is important too; a solid bottom that supports the pumpkin means less chance of rolling or being knocked over.

Now that we know how to pick out a good one, let’s take a look at that cat template while we have a few of those can’t-stop-eating-them Buttermilk Cupcakes!

Eat well & Have fun often!

Filed Under: Tid Bits & News

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October 13, 2006 By Delia

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I Love Milk & Cookies:   Check out the interesting bio of this particular food blog

Chocolate & Zucchini:  Broccoli Soup recipe

Cooking with Amy:  Recommended cookbooks

Slash Food:  Harley-Davidson road food

Simply Recipes:   Apple Chicken Quesadilla recipe, yummm!

Filed Under: bFeedMe Links Menu

It’s Finally Friday Buttermilk Cupcakes Recipe

October 13, 2006 By Delia

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It’s finally Friday & SlashFood has the right idea with a Buttermilk Cupcakes Recipe with chocolate frosting that is sure to make any weekend sparkle. 

You know how I am about good chocolate, and this cupcake recipe by Nicole Weston knows how to do it up right!  Enjoy!

Ingredients:

  • 1 1/3 cups all purpose flour
  • ½ teaspoon baking soda
  • ½ teaspoon baking powder
  • ¼ teaspoon salt
  • 1 cup sugar
  • ¼ cup butter, room temperature
  • 1 large egg
  • 1 teaspoon vanilla
  • 1 cup buttermilk

What’s Next:

Go ahead & preheat oven to 350F or 175 C.  Place liners in a 12-cup muffin tin.

In a medium bowl- stir together flour, baking soda, baking powder and salt.

In a large bowl- using an electric mixer, beat the butter and sugar together until it looks creamy. Beat in the egg and the vanilla extract until mixture is smooth.

Add half of the flour mixture to the butter mixture and stir until almost combined. Add buttermilk and stir, again until almost combined. Add the rest of the flour and stir until all ingredients are mixed in and no flour remains.

Fill muffin cups 2/3-3/4 full with batter.

Bake for 18-20 minutes until a toothpick inserted into the center of a cupcake comes out clean.
Let cupcakes cool for about 5 minutes, then remove from the muffin pan. Cool completely on a wire rack before frosting.

Chocolate Frosting Ingredients:

  • 1 stick butter, room temperature
  • 2/3 cup unsweetened cocoa
  • 3 cups powdered sugar
  • 1/3 cup milk (any kind)
  • 1 tsp vanilla extract

What’s Next:

Combine all ingredients in a large bowl and beat, with an electric mixer, until frosting is creamy, 3-5 minutes. (Start at a low speed to avoid getting sugar everywhere!)

Eat well & Laugh often!

Filed Under: Sweets

Curry Egg Salad Recipe

October 12, 2006 By Delia

curry-egg-salad-recipe-10-12-2006.jpgWell, no matter how you make your eggs, in British inventor Simon Rhymes’ egg gadget or the traditional boiling method, this Curry Egg Salad recipe will never let you down. 

Enjoy & may your Thursday be as pleasant as the much-awaited Friday!

Ingredients: 

  • 8 hardboiled eggs, diced
  • Handful of cooked green beans, cut into bite-size bits
  • Half a small red onion, diced fine
  • 1 tablespoon mayo
  • 2 tablespoon miracle whip
  • Lots and lots of madras curry powder, to taste
  • Black pepper
  • A few shots of Louisiana hot sauce
  • Chopped cilantro
  • Salt (save till the end, because once you get enough curry powder in there to make it taste of curry, you may not need any salt at all)

What’s Next:

Mix all this together. Serve with toasted slices of sourdough bread and a sliced tomato salad. Serves 3-4 depending on hunger. Makes a very nice lunch or cold summer dinner, especially if made ahead and kept in the fridge.

Eat well & Laugh often!

Filed Under: The Sides

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