| Dec 16, 2009
At first glance, it looks like a roast turkey on steroids. Slice into it and there's layer after layer of meats and stuffings. It's a glorious monster of a roast, a guaranteed showstopper at any holiday dinner. Forget Dickens' prized turkey -- this bird...
| Mar 2, 2010
| 8:02 AM
Design Recipe: Creating Easy and Affordable Toss Pillows
Creating a toss pillow is not only affordable but easy. You don't even need to know how to sew!
Cathy's Design Recipe Tip: A yard of fabric can be used to make 3-4 pillows depending on the size of...
| Mar 14, 2010
As an American native living in France, I happily accepted when a Parisian hostess invited me to dinner and proposed that each guest bring a traditional dish. I decided to make my first cheesecake. I telephoned a small but renowned American food shop in...
| Mar 26, 2010
| 5:54 PM
Authorities are investigating three incidents on Long Island in which boxes of JELL-O pudding mix were tampered with.
Suffolk County police say the incidents, which occurred on March 24 and 25, occurred at Stop & Shop locations in both Smithtown and...
| Dec 18, 2009
| 4:30 PM
1 (3-pound) chicken
1 to 2 tablespoons soy sauce
2 tablespoons lemon juice
3/4 pound ground pork
1/4 pound lean bacon, chopped or coarsely ground
6 ounces Cheddar cheese, shredded
1/2 cup raisins
3 tablespoons sweet pickle...
| Jun 4, 2010
| 7:25 AM
Father's Day Brunch
Sunday, June 20
10:00 a.m. - 2:00 p.m.
Shiraz on the Water
250 West Schick Road
For reservations: 630-529-0200 ext. 6748
To read more about the restaurant:
| May 27, 2010
Split Vegetable in Half
Remove Stone and Boil in Salt Water until Tender
Cool, Then Remove Inside and Save to Mix with Shrimp and Crabmeat Stuffing
Shrimp and Crabmeat Stuffing
2 oz. Butter
1 Shallot Chopped
1 Teaspoon Chopped Dill
| Feb 3, 2010
Reader Linda Rogers Lewandowski of Winfield wrote us about her great-aunt, Caroline Hill, a lifelong Chicagoan, career woman, seamstress, baker, cook and, for Lewandowski, enthusiastic educator:
"On mornings after Sunday School, I would walk over to...
| Nov 12, 2010
| 8:43 AM
Le Cordon Bleu College of Culinary Arts
361 West Chestnut
Goat Cheese and Wild Mushroom Stuffing
1 pound crimini mushrooms
1/2 pound porcini mushrooms, rough chopped
1/2 pound oyster mushrooms, rough chopped
| Nov 12, 2010
Total time: 30 minutes plus cooking time, which will depend on whether it's cooked in the turkey or separately
Servings: Enough for a 16-pound turkey (7 cups)
2 pounds chestnuts
1/2 cup (1 stick) butter
1 cup chopped onion
2 cups chopped celery, leaves...
| Nov 16, 2010
| 2:28 AM
Recipe: Donut Stuffing infused with Four Roses (Yellow Label) Bourbon Makes approximately 6-1/2cup servings
Taking stuffing to the next level is easy to do when you infuse the savory layers with a full, round spirit such as Four Roses (Yellow Label)...
| Nov 17, 2010
| 11:22 AM
Fresh turkey, 10 to 13 pounds
Sausage Cornbread Stuffing 3 cups
Melted butter 1/2 Cup
Salt and pepper 1 1/2 Tbsp
Either order a boneless Turkey from your Grocery store Butcher or prepare your own:
First starting at the back of the bird, remove the breast...