Savory

Ning of Heart and Hearth ,Priya of Priya's Easy N Tasty recipes and PearlsOfEast, have tagged me to participate in a worthwhile event of Breadline Africa and bake bread for The Worldwide Blogger Bake-Off Challenge.I discovered the pleasure of baking since I started blogging.I made these easy pasties for the bake off.Its a versatile recipe that be stuffed sweet or savory,making it ideal for lunch b

Out of the moon, I was in fits of a plot after many years. This used to happen years back, when I was still in college and used to devour book after book of fiction, mind you! It starts with M&Bs, to Thrillers, Comedies, anything that's covered and in printed form, was an object of interest for me. The worse attack would be when I reading those thrillers, I almost would imagine myself to be th

I have certain preconceptions, must admit it. That feeling of “haven’t seen it but don’t like it already” – I’ve tried going against that, but it didn’t work out... and I think it is worse now that I’m older - I’m more intolerant.I re...

These savory quiche-style muffins are bursting with Mediterranean flavors, handy enough to serve at a buffet or grab on the go, and packed with a powerful dose of hunger-fighting protein. That protein, along with a good dose of calcium, comes thanks to a secret ingredient: cottage cheese. The taster reviews on this little recipe are through the roof, and it is being fast-tracked to a "SG Bes

Welcome to our second edition of the Savory Ingredient spotlight, featuring…drumroll please…Asiago cheese! If Asiago had human personality traits, I would call it vibrant, outgoing, multifaceted, and cheerful, strong, and sincere. If you don’t know Asiago personally, consider befriending it, you may just fall in love. Asiago is officially known and certified as Asiago [...]

Saturday, September 27,2008 Arcticulates: Cooking in Alaska Presents: ~ Savory Silver Salmon ~ By K. Fields   Ingredients: 1 whole Fresh Salmon 2 Tbs. lemon juice 1/2 tbsp garlic powder 1/2 tbsp onion powder 1/2 tbsp salt Pinch of ground Sage 1 Sliced Lemon Fresh Parsley Aluminum Foil Cookie Sheet   Directions:  1. Preheat Oven to 350'F  2. Line Cookie sh

Let me tell you about Johnnie's story.In 1977, when Johnnie Lee Savory was 14, he was falsely accused and unjustly convicted for killing his best friend and his best friend's sister in their hometown of Peoria, Illinois. With the help of Northwestern University's Center on Wrongful Convictions, he was paroled and released in late 2006, after spending 30 years in prison for a crime he did not commi

Savory Tv will always be dedicated to recipes, although our goal is to help you learn about delicious ingredients as well. Savory ingredient spotlights will focus on the origins and history of gourmet foods found in nature, so that you can prepare meals including these ingredients with knowledge and complete confidence. [...]

I mentioned my first taste of Archer Farms just the other day, so last night we opened the Buffalo Wing Savory Pretzels and the Black Bean and Jalapeno Tortilla Chips. Unfortunately, neither of us liked the pretzels. We didn't taste buffalo wing; I taste vinegar and Lon tastes beer. The Black Bean & Jalapeno Tortilla Chips were a lot better. They remind me of Doritos but with a distinct black

As we mentioned in an earlier post, it’s still fig season for another few weeks. This is a delicious way to eat up those unused figs or to try making this with some dried ones if you have had a hard time finding fresh ones. Believe it or not, this dish tastes delicious [...]

A couple months ago we went to a friend's house for a lazy Sunday morning brunch and I had the most wonderful watermelon salad. I've since seen quite a few variations on it but I think it's best when kept simple. Let the sweetness of the watermelon be balanced by a bit of olive oil, mint, and cheese.There are no surprises here. The first paragraph pretty much captures the recipe which is why I l

Here is a listing of all the savory salsas and sauces featured on Renaissance Culinaire. This page will continue to be updated as recipes are added. Green Tea Sesame SauceSweet & Sour Chili Sauce Tomatillo - Avocado Salsa Mango-Ginger SalsaLime-Ginger Soy Dipping Sauce | Blogs That Flickr | Renaissance Culinaire | savory | recipe | internet | asian flavors | salsa | sauces | photoblog | flickr

Now talk about same ingredients taking form as different dishes! The grated carrot and coconut finds its way in yet another form, now the famous Vadas! We had this recipe bookmarked for a long time but since this involves deep frying I had been avoiding it and saying no to Athamma whenever she asked for this. Finally Athamma decided she will do it herself and not wait for me. Well not that I say n

I was away for a day and I feel I have so much to catch up! I had energy just enough to write on the post and hit the publish button and then I was off. I took a day off from work and just spent the entire day in bed. Luckily by night I was back to normal. But looks like I can never miss my Monday blues and I had them on Tuesday!Though I always loved going to school, butterflies literally ran arou

Weekends around here are usually pretty food-centric; we have more time to plan and shop and cook, for one thing, and there are often a few hungry friends hanging around with that feed me look in their eyes — which, of course, we always do. This weekend, however, seemed even more food-minded than usual. On [...]

Pâte brisée (pronounced paht bree-ZAY) is a standard all-butter pastry dough used for making pies and tarts. All Butter Crust for Sweet and Savory Pies (Pâte Brisée) Recipe This recipe makes 1 pâte brisée crust, enough for one tart. If you are making a pie with a bottom and top crust, double this recipe and form two discs of dough instead of one.

It’s savory. Oh, so savory. Josh insists on putting barbecue sauce on it, but I can’t stand anything covering the … the … SAVORY taste of this meat. This is by far my favorite crock pot recipe. Especially because I can easily freeze half for a later dinner. (And we eat a [...]

This week I've been thumbing through another cookbook, formerly lost on my bookshelves. I received it several years ago as a gift and remember reading through it at the time. I'm not sure why it never clicked with me back then, but this week I've been intrigued by quite a few of its recipes. Written by Ken Hom of PBS/BBC series called "Great Food", Travels with a Hot Wok explores Asian fusion

I came up with my perfect breakfast about 5 years ago because I needed a healthy, athlete's breakfast (good carbohydrate and protein). It's oatmeal with an egg over-easy (made in a non-stick pan with Pam so I don't add fat) on top, generously seasoned with salt and pepper. This may seem odd to you since most people have oatmeal with honey, cinnamon apples, or something sweet. But consider it a new take on the Chinese breakfast, congee, which is a savory rice porridge. If I call it fusion food, will you eat it?I love runny egg yolk. It is nature's ready made sauce that coats anything it touches. It's rich and fatty yet having just one egg controls the amount. Oatmeal has that wonderful chewy starchiness while being high in fiber. This savory oatmeal breakfast became a staple for me when I n

A delicious chicken skillet recipe. Quick, easy and good flavor.1 tbs. olive oil1 1/2 lbs boneless chicken, cut up1/2 tsp dried thyme1/2 tsp black pepper1 pkg chicken flavored rice and vermicelli mix2 cans sliced mushrooms1 1/2 cups water2 apples, cored, peeled and diced1 cup apple juiceBrown chicken in olive oil over medium high heat. Add rice mix, mushrooms, thyme, and pepper. Stir in water and apple juice. Bring to a boil. Reduce heat to medium low; simmer, covered, 15 to 20 minutes or until chicken is no longer pink in center and rice is tender. Let stand 5 minutes before serving.More Skillet Recipes

Note: French version is on La cuisine de BabethImportant: don't forget to check: Help beat sarcomaGirls from the 7th muffins day contest challenged me. I had to come up with savory muffins, cute and eatable (as I must add).I wanted to come up with muffins fully loaded with seasonal ingredients.I saw some interesting videos (mostly on the Today Show) and read recipes (see Heidi's one) about brussels sprouts. Well you may have the same unappealing souvenir of them, yep you had the same boiled ones at your school cafeteria, yeurkkk! Really not tasty.But in all those recipes I saw and read, brussels sprouts were not boiled just stirred, and that looked yummy and vibrant green not mashed and dark green like school cafeteria's ones.I wanted to try ,so as soon as brussels sprouts arrived on my f

Ingredients :2 Tbsp. olive oil2 sweet onions, chopped4 boneless chicken breastsOne half cup dried figs, cut into small piecesSalt and pepper to tasteOne quarter cup fresh rosemary2 sweet potatoes, peeled and sliced1 cup fresh brussel sprouts, washed and trimmedHeat oil in a skillet and brown onions. Place chicken in a baking dish and top with onions. Sprinkle chicken with salt and pepper and top with dried figs and rosemary. Place sweet potatoes and brussel sprouts in the baking dish alongside the chicken. Bake at 350 degrees for about 45 minutes.Tips : Use skinless chicken breasts.http://www.pheedo.com/f/cooking_is_easy

Since Christmas celebrations are in full swing in the Algarve, it’s time to start thinking about what will be on the Christmas table. Things have been a bit busy so I’m getting a late start, but good things are in store. Portuguese enjoy some pretty big feasts at Christmas so, I’ll be sharing some simple dishes and, also trying my hand at some traditional Portuguese Christmas recipes, I’ve loved for years but didn’t have the courage try. Mostly, because I have family members who are masters, so why mess with perfection - but to carry on the tradition, I’ll be putting on an apron and apprenticing…stay tuned, this could get messy! Portugal is very regionalized and this carries over to the food; with each region having its own traditions and variations of recipes - then there’s the staples that grace every table from north to south. One of these is Conserve de Cenoura, with or without olives. (more…) Share This

Today was a beautiful autumn day. The temperature hovered in the mid 50s and the leaves are turning color. After a rainy morning, the afternoon was bright and sunny. It’s high school football weather in Ohio. I get a weekly email from Midwest Living magazine with a menu for the week. This week it featured [...]

The staff of Savory Chef is conducting a six day tour of the south of France where staff will take participating clients to Provence, Cannes, Nice and other French cities. Included is a five-week series of cooking classes at Savory Chef’s cooking school in preparation for the trip. Teacher Shelley Stokely has traveled extensively throughout France and Italy and will share the recipes and methods she has already learned.

I had lots of fun preparing this delightful dish since it always reminded me of the good old school days rushing to get it hot at the canteen before the line become too long for little old impatient me. Don't be fooled by the look of this simple dish though cause it requires lots of preparation.Once all the ingredients are prepared and ready, cooking it can be done in a jiffy. This dish can be found prominently to my knowledge in Ipoh, Penang and Kuala Lumpur; with many vouching that the Ipoh's version is the best. Anyways do give this a try and also kindly note that the following recipe is allocated for two person.IngredientsWhite Chinese Noodles1 Chicken Breasts - sliced into strips2 SquidsSquids - cut into slices20 Medium sized PrawnsPrawns1 Fish CakeFish Cake - cut into slices1 cup Chicken Stock2 Garlic ClovesGarlic Cloves - chopped2 cups Water1 EggsEggs - beaten2 tbsp Light Soy Sauce2 tbsp Oil1 ScallionScallion - choppedSpinach or your preferred green vegetableSalt to tastePeppe

From Sam's previous post:I bet I will go ahead and shower, but not before eating chocolate for breakfast. Sure, I could eat yogurt, a bagel, cereal, or a banana for a more healthy breakfast, but those don't seem to fill my need, or stuff it down is more like it.This inspired me to write a little something on FOOD.It feels like I don't have time to enjoy my breakfast or snack, double Latte, or even a plain old cup of black strong coffee.Nothing tastes good to me anymore.While The Girl is eating dinner (sweet potatoes tonight), I'm writing (as I am now), or doing some dishes (hey- I said some), or putting a weeks (or so) worth of laundry away finally.My snacks are less than tasty, sometimes, and can end up being my dinner (i.e. Chocolate or cookies, a single banana or spaghetti for the third day in a row), or "well, at least I ate something.' That last one appears quite often.And coffee-oh coffee. I down so much of this stuff, I don't even feel the buzz anymore. I should be

These savory pork chops taste like chicken fried steak. I served them with a pasta salad and some butter-flavored corn. Prep 25= minutes Cook time= 55 minutes Servings= 6 Ingredients 6 pork chops 1-cup soymilk (regular milk optional) 1-teaspoon season salt 5 Tablespoons olive oil 1 1/2 teaspoons garlic powder 1/2 teaspoon black pepper 3 eggs 1 1/2 cups Italian ...

Doesn't that look like a delicious and nutritious breakfast? Australian nutritionist and blogger Kathryn Elliott writes Limes and Lycopene, where she's doing a series called 31 Days to a Better Diet, and I thought of this breakfast dish when I read the post where she advised Include ...

(Click on the image to see a bigger view) Sometime back I purchased readymade brown rice which cooks just in 5 minutes in the microwave. I made Chinese fried rice and it tasted very good. It had a nice chewy texture and was also very filling. So I wanted ...

Be Veg. Go Green. Save the planet. Watch HERE Added by: luckylucky102 Tags: savory vegan,pork,dried curd sheets,salt,vegetarian seasoning,vegetable oil,five spice powder Date: 2008-10-24