- Babble.com | Shine Food – Mon, Nov 18, 2013 1:01 PM ESTThe beginning of November is my time to start planning my Thanksgiving menu. This year I'm vowing to get a little more creative in the kitchen and break with tradition just a bit. I'm fairly certain that we'll always roast a turkey, but sometimes we also like add alternative Thanksgiving meat recipes to our feast. Heavy or light, red meat or fish, I love the variety another meat can bring. Other meat dishes can also set off the turkey beautifully. Whether you're skipping the Thanksgiving turkey or just looking to add unique flavors, here are 7 turkey alternatives for your Thanksgiving dinner. - By Elizabeth Stark and Brian Campbell Read More »from Go Cold Turkey: 7 Alternative Meat Recipes for Thanksgiving
- Woman s Day | Shine Food – Mon, Nov 18, 2013 11:10 AM ESTGive Pecan Pie a Salty Crunch with This Surprise Pantry IngredientBy Woman's Day Kitchen
This deliciously crunchy pie has some surprising undertones of orange, vanilla, and cinnamon, which are perfect contrasts to the salty pretzels. Photo by Con Poulos; Food styling by Vivian Lui; Prop styling by Paige Hicks.
Cost Per Serving: $1.11
Prep Time: 15 min
Total Time: 1 hr 15 min
Total Fat 28g
Saturated Fat 8.5g
Total Carbohydrate 58g
Dietary Fiber 3g
• 1 pie crust, store-bought or homemadeRead More »from Give Pecan Pie a Salty Crunch with This Surprise Pantry Ingredient
• 2 large eggs
• 1 cup(s) light corn syrup
• 2 tablespoon(s) unsalted butter, melted
• 1 teaspoon(s) pure vanilla extract
• 1/2 cup(s) packed light brown sugar
• 1 teaspoon(s) grated orange zest
• 1/2 teaspoon(s) ground cinnamon
- Got a house full of people all waking up at different times? Throw on a pot of coffee, mix up a special waffle batter, and they can make their own breakfast, says Carla Hall.
Start with: Classic Belgian waffles
Feeding the hordes over the holidays is equal parts joy and stress. By making a batch of waffle batter for people to help themselves, you free yourself from cooking eggs à la minute. You can double the batch and split it to make different flavors, and if you're short on time, just use a premade mix (but be sure to check the yield and adjust the amounts of the add-on ingredients accordingly). These variations are enough for eight waffles.
Related: Celebrity Chef-Inspired Holiday Cookie and Cocktail Pairings
Classic Belgian waffles
Prep time: 10 minutes
Cooking time: 6 minutes
1½ cups bleached all-purpose flourRead More »from We're All About These Top-Chef Waffle Recipes
½ cup cornstarch
1 tsp salt
1 tsp baking powder
½ tsp baking soda
2 cups whole milk
¾ cup butter (1½ sticks), melted
- Cheapism.com | Shine Food – Mon, Nov 18, 2013 8:41 AM EST
By Emily Lugg, Cheapism.com
Thanksgiving is a time for friends and families to gather, share a big meal, and reflect on their blessings. Along with that comes the expectation of a full-on turkey dinner, not to mention the stress associated with planning, doing, and expense.
So consider the alternatives. Instead of preparing a meal from scratch, you can carry out from a restaurant or grocery, dine at a commercial eatery, or organize a potluck. We can't decide for you which will be the least taxing, but we figured out which will be easiest on your wallet. (Spoiler alert: A home-cooked meal for eight rings up the highest tab at $13.20/person compared with $9/person when dining out.)
For moreRead More »from Thanksgiving Dinner: Comparing the Cost of Cooking, Takeout, and Dining Out
Try this quick and clean method for separating yolks and whites. Gently crack an egg over a slotted spoon set atop a bowl. The white will flow through the openings, leaving the yolk intact and your hands mess-free.
More from Martha Stewart:
Quick, One-Pot Meal Ideas To Feed the Whole Family
20 Classic Comfort Food Recipes from Martha Stewart
36 Dinners You Can Make in Just 15 Minutes!
25 Make-Ahead Recipes For a Stress-Free Thanksgiving Day
21 New Thanksgiving Dessert Ideas to Try This Year
Can't get enough eggs? Here's another trick of the trade.
- Disney Spoonful | Shine Food – Fri, Nov 15, 2013 5:53 PM EST
Delicious AND convenient!Five ingredients and fifteen minutes are all you need to get this delicious dinner on the table. Homemade Alfredo sauce and pesto are perfect, but when time is tight, the store-bought versions work fine. Add garlic or other seasonings to your liking. A fresh green salad is great to round out this meal.
1 16oz loaf French bread (I use 3 six-inch French-style hoagie rolls)
8 ounces cooked chicken breast (a store-bought rotisserie chicken is perfect for this)
2 cups shredded mozzarella cheese
1 cup jarred Alfredo sauce
1/2 cup jarred pesto sauce
1. Preheat oven to 400° F.
2. Cut French bread in half lengthwise and then in 3 equal lengths across.
3. Lay bread on a baking sheet and toast in the oven for 5 minutes.
4. Remove tray from oven and layer each length of bread with Alfredo sauce, pesto, mozzarella and chicken.
5. Return to oven for 5 minutes or untilRead More »from The Ultimate 15-Minute Meal: French Bread Pizza with Chicken and Alfredo
- Disney Spoonful | Shine Food – Fri, Nov 15, 2013 5:08 PM EST
The right way to start your weekend.What's better than fried cheese sticks? Baked ones, of course! This slightly healthier appetizer is a crowd-pleaser, equally at home for dinner or a game-day bash.
Baked Cheese SticksIngredients
12 string-cheese sticks
1/3 cup flour
1 large egg
1 tablespoon water
1/3 cup bread crumbs
1/3 cup grated Parmesan cheese
1/2 teaspoon dried oregano
1/4 teaspoon salt
1. Slice cheese sticks in half, creating 24 cheese sticks. Set aside until needed.
2. In a bowl, combine egg and water and beat until combined. Pour flour onto a plate and set aside until needed.
3. In a bowl, combine bread crumbs, parmesan cheese, oregano, and salt. Stir until mixed.
4. Create the cheese sticks by rolling a string-cheese stick in the flour until coated. Next, dunk the flour-coated stick into the egg wash. Then place the cheese stick in the bread crumbs and roll until the cheese is completelyRead More »from Copycat Recipe! Baked Cheese Sticks Inspired by a Cheesecake Factory® Favorite
- Andy Rapoport
"The inspiration behind this preposterous recipe was the desire to create something juxtaposing man's most basic sustenance, made with the ancient tradition of a wild yeast starter-with an ingredient most modern, heavily processed, and addictive: the Dorito," says Andy Rapoport, proprietor of HBR.
See more: 25 Ways to Use Sriracha
Makes 1 loaf
I can't stress enough the importance of using a scale and weighing ingredients for accuracy, as I learned the hard way-and I do mean the hard way (see: Andy's first attempt at baking bread; see: Definition of Kitchen Fiasco). The addition of crushed Doritos as a final topping is crucial.
28 g. wild yeast starter
50 g. all-purpose flour
50 g. room-temperature water
100 g. leaven
300 g. plus 20 g. room-temperature water
500 g. all-purpose flour
20 g. kosher salt
2 cups, plus 1 cup coarsely crushed Doritos
- Food52 | Shine Food – Fri, Nov 15, 2013 2:31 PM EST
Inspired by conversations on the Food52 Hotline, we're sharing tips and tricks that make navigating all of our kitchens easier and more fun.
Today: The texture of your pie crust depends on the fat you use -- here's how to choose it.
Do not fear the dough!
Pie crust is teasingly simple if you focus on the basics. To start with, most recipes are based on just four ingredients: flour, fat, salt, and water. Which fat you choose and how you manipulate it will play a huge role in the finished product -- so let's break it down.
First, it's important to know how to handle the fat. It should be chilled (read: very cold). When it's especially warm (outside or in your kitchen), it's a good idea to pop it in the freezer so it doesn't melt as easily. Also, know your hands -- if they run hot (chocolate melts as quickly there as it does in your mouth), then keep the butter on the colder side. If you have those cool pastryRead More »from All About Pie Fats: Butter Vs. Oil Vs. Shortening Vs. Lard
- Martha Stewart Living | Shine Food – Fri, Nov 15, 2013 12:27 PM EST
Master stir-frying: This quick and easy technique offers endless dinner combinations.
More from Martha Stewart Living: Read More »from There's More to Stir-Fry Than Stirring (But Not Much)
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