tag:blogger.com,1999:blog-26680261402034433302009-11-07T08:41:17.050-06:00Celebrating Food, Family, & Hometown ValuesAlannahttp://www.blogger.com/profile/12869948243694610558noreply@blogger.comBlogger34312538.582702-90.409667http://kitchenparade.com/uploaded_images/KP_logo_144-702381.jpgKitchenParadehttp://feedburner.google.comtag:blogger.com,1999:blog-2668026140203443330.post-75746703617454148582009-11-05T14:00:00.002-06:002009-11-05T14:25:40.589-06:00Alannahttp://www.blogger.com/profile/12869948243694610558noreply@blogger.com4 My grandmother's recipe for sausage stuffing, good for stuffing into a Thanksgiving turkey or serving any time of year on the side. This is good stuff! Best of all, it couldn't be simpler to make! <!-- .mainimage --&gt; Does every family have its tried-and-true traditional stuffing recipe? Mine does. This was my grandmother’s stuffing recipe and my mother’s too. It’s my sister’s stuffing <p><a href="http://feedads.g.doubleclick.net/~a/rk__cS5Fy_MSQQ_4ReurO17Nj1c/0/da"><img src="http://feedads.g.doubleclick.net/~a/rk__cS5Fy_MSQQ_4ReurO17Nj1c/0/di" border="0" ismap="true"></img></a><br/> <a href="http://feedads.g.doubleclick.net/~a/rk__cS5Fy_MSQQ_4ReurO17Nj1c/1/da"><img src="http://feedads.g.doubleclick.net/~a/rk__cS5Fy_MSQQ_4ReurO17Nj1c/1/di" border="0" ismap="true"></img></a></p><div class="feedflare"> <a href="http://feeds.feedburner.com/~ff/KitchenParade?a=QHSWYXAR-sM:HWZ5d6qM5fM:F7zBnMyn0Lo"><img src="http://feeds.feedburner.com/~ff/KitchenParade?i=QHSWYXAR-sM:HWZ5d6qM5fM:F7zBnMyn0Lo" border="0"></img></a> <a href="http://feeds.feedburner.com/~ff/KitchenParade?a=QHSWYXAR-sM:HWZ5d6qM5fM:gIN9vFwOqvQ"><img src="http://feeds.feedburner.com/~ff/KitchenParade?i=QHSWYXAR-sM:HWZ5d6qM5fM:gIN9vFwOqvQ" border="0"></img></a> <a href="http://feeds.feedburner.com/~ff/KitchenParade?a=QHSWYXAR-sM:HWZ5d6qM5fM:qj6IDK7rITs"><img src="http://feeds.feedburner.com/~ff/KitchenParade?d=qj6IDK7rITs" border="0"></img></a> <a href="http://feeds.feedburner.com/~ff/KitchenParade?a=QHSWYXAR-sM:HWZ5d6qM5fM:I9og5sOYxJI"><img src="http://feeds.feedburner.com/~ff/KitchenParade?d=I9og5sOYxJI" border="0"></img></a> </div><img src="http://feeds.feedburner.com/~r/KitchenParade/~4/QHSWYXAR-sM" height="1" width="1"/>http://kitchenparade.com/2009/11/sausage-stuffing.phptag:blogger.com,1999:blog-2668026140203443330.post-80782759613691538022009-11-02T08:30:00.004-06:002009-11-03T08:25:41.448-06:00Alannahttp://www.blogger.com/profile/12869948243694610558noreply@blogger.com5 A basic recipe for roasting a turkey, no brine and no butter, proving that it’s just not that complicated to cook a whole turkey and turn out crispy skin and moist, flavorful meat. <!-- .mainimage --&gt; Wild turkeys bob through the woods in a wild country place in the Missouri Ozarks about an hour from home here in suburban St. Louis. They leave three-toed tracks and occasional <p><a href="http://feedads.g.doubleclick.net/~a/M4jXZK4n6nj0sDOYy85VVCQNR_Q/0/da"><img src="http://feedads.g.doubleclick.net/~a/M4jXZK4n6nj0sDOYy85VVCQNR_Q/0/di" border="0" ismap="true"></img></a><br/> <a href="http://feedads.g.doubleclick.net/~a/M4jXZK4n6nj0sDOYy85VVCQNR_Q/1/da"><img src="http://feedads.g.doubleclick.net/~a/M4jXZK4n6nj0sDOYy85VVCQNR_Q/1/di" border="0" ismap="true"></img></a></p><div class="feedflare"> <a href="http://feeds.feedburner.com/~ff/KitchenParade?a=rSMjaNSkj-g:upSjCs2FlNo:F7zBnMyn0Lo"><img src="http://feeds.feedburner.com/~ff/KitchenParade?i=rSMjaNSkj-g:upSjCs2FlNo:F7zBnMyn0Lo" border="0"></img></a> <a href="http://feeds.feedburner.com/~ff/KitchenParade?a=rSMjaNSkj-g:upSjCs2FlNo:gIN9vFwOqvQ"><img src="http://feeds.feedburner.com/~ff/KitchenParade?i=rSMjaNSkj-g:upSjCs2FlNo:gIN9vFwOqvQ" border="0"></img></a> <a href="http://feeds.feedburner.com/~ff/KitchenParade?a=rSMjaNSkj-g:upSjCs2FlNo:qj6IDK7rITs"><img src="http://feeds.feedburner.com/~ff/KitchenParade?d=qj6IDK7rITs" border="0"></img></a> <a href="http://feeds.feedburner.com/~ff/KitchenParade?a=rSMjaNSkj-g:upSjCs2FlNo:I9og5sOYxJI"><img src="http://feeds.feedburner.com/~ff/KitchenParade?d=I9og5sOYxJI" border="0"></img></a> </div><img src="http://feeds.feedburner.com/~r/KitchenParade/~4/rSMjaNSkj-g" height="1" width="1"/>http://kitchenparade.com/2009/11/how-to-roast-whole-turkey.phptag:blogger.com,1999:blog-2668026140203443330.post-11125917295639386692009-11-02T08:00:00.006-06:002009-11-03T08:28:59.430-06:00Alannahttp://www.blogger.com/profile/12869948243694610558noreply@blogger.com0 With Thanksgiving fast approaching, these Thanksgiving menus may inspire your own celebration, whether traditional, casual, vegetarian and more. Use an entire menu or better yet, mix and match a new recipe or two with your own family favorites. Plus for the next few weeks, look for brand-new new Thanksgiving recipes to flesh out these menus from Kitchen Parade. Plus I'm collecting Thanksgiving <p><a href="http://feedads.g.doubleclick.net/~a/GAEoTDxllhzBjpddKodxnJbFOs0/0/da"><img src="http://feedads.g.doubleclick.net/~a/GAEoTDxllhzBjpddKodxnJbFOs0/0/di" border="0" ismap="true"></img></a><br/> <a href="http://feedads.g.doubleclick.net/~a/GAEoTDxllhzBjpddKodxnJbFOs0/1/da"><img src="http://feedads.g.doubleclick.net/~a/GAEoTDxllhzBjpddKodxnJbFOs0/1/di" border="0" ismap="true"></img></a></p><div class="feedflare"> <a href="http://feeds.feedburner.com/~ff/KitchenParade?a=_HpA_Uyhdl0:LeB1aGJYuY4:F7zBnMyn0Lo"><img src="http://feeds.feedburner.com/~ff/KitchenParade?i=_HpA_Uyhdl0:LeB1aGJYuY4:F7zBnMyn0Lo" border="0"></img></a> <a href="http://feeds.feedburner.com/~ff/KitchenParade?a=_HpA_Uyhdl0:LeB1aGJYuY4:gIN9vFwOqvQ"><img src="http://feeds.feedburner.com/~ff/KitchenParade?i=_HpA_Uyhdl0:LeB1aGJYuY4:gIN9vFwOqvQ" border="0"></img></a> <a href="http://feeds.feedburner.com/~ff/KitchenParade?a=_HpA_Uyhdl0:LeB1aGJYuY4:qj6IDK7rITs"><img src="http://feeds.feedburner.com/~ff/KitchenParade?d=qj6IDK7rITs" border="0"></img></a> <a href="http://feeds.feedburner.com/~ff/KitchenParade?a=_HpA_Uyhdl0:LeB1aGJYuY4:I9og5sOYxJI"><img src="http://feeds.feedburner.com/~ff/KitchenParade?d=I9og5sOYxJI" border="0"></img></a> </div><img src="http://feeds.feedburner.com/~r/KitchenParade/~4/_HpA_Uyhdl0" height="1" width="1"/>http://kitchenparade.com/2009/11/thanksgiving-menus.phptag:blogger.com,1999:blog-2668026140203443330.post-26236685189924910012009-10-26T09:00:00.000-05:002009-10-26T09:15:53.609-05:00Alannahttp://www.blogger.com/profile/12869948243694610558noreply@blogger.com6 An easy way to roast a leg of lamb, using just a handful of pantry ingredients. The recipe produces moist and fall-off-the-bone tender meat that collects many compliments! <!-- .mainimage --&gt; When I was a child, the Macks raised sheep on a farm out by the lake. Why my city-girl mother chose a farm visit the very day Mr. Mack docked the lambs’ tails, who can know? It must have scarred us <p><a href="http://feedads.g.doubleclick.net/~a/ZD8aRJK8WSImSbq_NErrwTAcAvI/0/da"><img src="http://feedads.g.doubleclick.net/~a/ZD8aRJK8WSImSbq_NErrwTAcAvI/0/di" border="0" ismap="true"></img></a><br/> <a href="http://feedads.g.doubleclick.net/~a/ZD8aRJK8WSImSbq_NErrwTAcAvI/1/da"><img src="http://feedads.g.doubleclick.net/~a/ZD8aRJK8WSImSbq_NErrwTAcAvI/1/di" border="0" ismap="true"></img></a></p><div class="feedflare"> <a href="http://feeds.feedburner.com/~ff/KitchenParade?a=pKsTbrWBAjU:GFCYLQvEc2w:F7zBnMyn0Lo"><img src="http://feeds.feedburner.com/~ff/KitchenParade?i=pKsTbrWBAjU:GFCYLQvEc2w:F7zBnMyn0Lo" border="0"></img></a> <a href="http://feeds.feedburner.com/~ff/KitchenParade?a=pKsTbrWBAjU:GFCYLQvEc2w:gIN9vFwOqvQ"><img src="http://feeds.feedburner.com/~ff/KitchenParade?i=pKsTbrWBAjU:GFCYLQvEc2w:gIN9vFwOqvQ" border="0"></img></a> <a href="http://feeds.feedburner.com/~ff/KitchenParade?a=pKsTbrWBAjU:GFCYLQvEc2w:qj6IDK7rITs"><img src="http://feeds.feedburner.com/~ff/KitchenParade?d=qj6IDK7rITs" border="0"></img></a> <a href="http://feeds.feedburner.com/~ff/KitchenParade?a=pKsTbrWBAjU:GFCYLQvEc2w:I9og5sOYxJI"><img src="http://feeds.feedburner.com/~ff/KitchenParade?d=I9og5sOYxJI" border="0"></img></a> </div><img src="http://feeds.feedburner.com/~r/KitchenParade/~4/pKsTbrWBAjU" height="1" width="1"/>http://kitchenparade.com/2009/10/lamb-with-lemon-oregano.phptag:blogger.com,1999:blog-2668026140203443330.post-20701267745545208852009-10-18T05:00:00.000-05:002009-10-18T05:00:05.903-05:00Alannahttp://www.blogger.com/profile/12869948243694610558noreply@blogger.com6 First, a blog giveaway! Scroll down for information about how to win a $200 gift card from Best Buy, especially for the readers of A Veggie Venture and Kitchen Parade! Plus a new-favorite recipe too! Over the years, I've eaten (and baked) too many so-so apple crisps. So I set out to create my very own 'perfect' recipe, barely sweet apples firm and tart, topped with an extra-crispy topping, <p><a href="http://feedads.g.doubleclick.net/~a/4JF4-esbZB5m2LHBAMYmPAXxp94/0/da"><img src="http://feedads.g.doubleclick.net/~a/4JF4-esbZB5m2LHBAMYmPAXxp94/0/di" border="0" ismap="true"></img></a><br/> <a href="http://feedads.g.doubleclick.net/~a/4JF4-esbZB5m2LHBAMYmPAXxp94/1/da"><img src="http://feedads.g.doubleclick.net/~a/4JF4-esbZB5m2LHBAMYmPAXxp94/1/di" border="0" ismap="true"></img></a></p><div class="feedflare"> <a href="http://feeds.feedburner.com/~ff/KitchenParade?a=XRhocigOkJQ:yX7wE_86IAo:F7zBnMyn0Lo"><img src="http://feeds.feedburner.com/~ff/KitchenParade?i=XRhocigOkJQ:yX7wE_86IAo:F7zBnMyn0Lo" border="0"></img></a> <a href="http://feeds.feedburner.com/~ff/KitchenParade?a=XRhocigOkJQ:yX7wE_86IAo:gIN9vFwOqvQ"><img src="http://feeds.feedburner.com/~ff/KitchenParade?i=XRhocigOkJQ:yX7wE_86IAo:gIN9vFwOqvQ" border="0"></img></a> <a href="http://feeds.feedburner.com/~ff/KitchenParade?a=XRhocigOkJQ:yX7wE_86IAo:qj6IDK7rITs"><img src="http://feeds.feedburner.com/~ff/KitchenParade?d=qj6IDK7rITs" border="0"></img></a> <a href="http://feeds.feedburner.com/~ff/KitchenParade?a=XRhocigOkJQ:yX7wE_86IAo:I9og5sOYxJI"><img src="http://feeds.feedburner.com/~ff/KitchenParade?d=I9og5sOYxJI" border="0"></img></a> </div><img src="http://feeds.feedburner.com/~r/KitchenParade/~4/XRhocigOkJQ" height="1" width="1"/>http://kitchenparade.com/2009/10/apple-crisp.phptag:blogger.com,1999:blog-2668026140203443330.post-46785476931407565492009-10-08T10:15:00.005-05:002009-10-08T10:31:05.571-05:00Alannahttp://www.blogger.com/profile/12869948243694610558noreply@blogger.com4 For the longest time, I've yearned to learn how to make fried chicken. My friend Linda's recipe turns out finger-lickin' fried chicken, crispy on the outside and moist on the inside, one skillet after another. <!-- .mainimage --&gt; The trick to Rock-Star Fried Chicken starts with a thin coating of spicy mustard. After that, the brilliance is in the three-step cooking process: first, for <p><a href="http://feedads.g.doubleclick.net/~a/B0Da-TYp-ZIJJB_xWXK_1YrUZxg/0/da"><img src="http://feedads.g.doubleclick.net/~a/B0Da-TYp-ZIJJB_xWXK_1YrUZxg/0/di" border="0" ismap="true"></img></a><br/> <a href="http://feedads.g.doubleclick.net/~a/B0Da-TYp-ZIJJB_xWXK_1YrUZxg/1/da"><img src="http://feedads.g.doubleclick.net/~a/B0Da-TYp-ZIJJB_xWXK_1YrUZxg/1/di" border="0" ismap="true"></img></a></p><div class="feedflare"> <a href="http://feeds.feedburner.com/~ff/KitchenParade?a=XxFbe1ri0AQ:qOyVlj4P10o:F7zBnMyn0Lo"><img src="http://feeds.feedburner.com/~ff/KitchenParade?i=XxFbe1ri0AQ:qOyVlj4P10o:F7zBnMyn0Lo" border="0"></img></a> <a href="http://feeds.feedburner.com/~ff/KitchenParade?a=XxFbe1ri0AQ:qOyVlj4P10o:gIN9vFwOqvQ"><img src="http://feeds.feedburner.com/~ff/KitchenParade?i=XxFbe1ri0AQ:qOyVlj4P10o:gIN9vFwOqvQ" border="0"></img></a> <a href="http://feeds.feedburner.com/~ff/KitchenParade?a=XxFbe1ri0AQ:qOyVlj4P10o:qj6IDK7rITs"><img src="http://feeds.feedburner.com/~ff/KitchenParade?d=qj6IDK7rITs" border="0"></img></a> <a href="http://feeds.feedburner.com/~ff/KitchenParade?a=XxFbe1ri0AQ:qOyVlj4P10o:I9og5sOYxJI"><img src="http://feeds.feedburner.com/~ff/KitchenParade?d=I9og5sOYxJI" border="0"></img></a> </div><img src="http://feeds.feedburner.com/~r/KitchenParade/~4/XxFbe1ri0AQ" height="1" width="1"/>http://kitchenparade.com/2009/10/rock-star-fried-chicken.phptag:blogger.com,1999:blog-2668026140203443330.post-7587035233952017412009-10-08T10:00:00.001-05:002009-10-08T10:25:02.952-05:00Alannahttp://www.blogger.com/profile/12869948243694610558noreply@blogger.com1 Learning how to fry chicken was a breeze, thanks to a friend's favorite recipe that inspired such confidence, even for a beginner, I call it Rock-Star Fried Chicken. But cooking great fried chicken is more than a good recipe, it's technique too. Here are the tips and tricks that I've learned along the way, how I turn 'good' fried chicken into 'great' fried chicken every single time. FRIED <p><a href="http://feedads.g.doubleclick.net/~a/QtsmC_Js62eEF0MyZRLIuIqEWxs/0/da"><img src="http://feedads.g.doubleclick.net/~a/QtsmC_Js62eEF0MyZRLIuIqEWxs/0/di" border="0" ismap="true"></img></a><br/> <a href="http://feedads.g.doubleclick.net/~a/QtsmC_Js62eEF0MyZRLIuIqEWxs/1/da"><img src="http://feedads.g.doubleclick.net/~a/QtsmC_Js62eEF0MyZRLIuIqEWxs/1/di" border="0" ismap="true"></img></a></p><div class="feedflare"> <a href="http://feeds.feedburner.com/~ff/KitchenParade?a=_77DRYwa1M0:Vr178YxZf6Y:F7zBnMyn0Lo"><img src="http://feeds.feedburner.com/~ff/KitchenParade?i=_77DRYwa1M0:Vr178YxZf6Y:F7zBnMyn0Lo" border="0"></img></a> <a href="http://feeds.feedburner.com/~ff/KitchenParade?a=_77DRYwa1M0:Vr178YxZf6Y:gIN9vFwOqvQ"><img src="http://feeds.feedburner.com/~ff/KitchenParade?i=_77DRYwa1M0:Vr178YxZf6Y:gIN9vFwOqvQ" border="0"></img></a> <a href="http://feeds.feedburner.com/~ff/KitchenParade?a=_77DRYwa1M0:Vr178YxZf6Y:qj6IDK7rITs"><img src="http://feeds.feedburner.com/~ff/KitchenParade?d=qj6IDK7rITs" border="0"></img></a> <a href="http://feeds.feedburner.com/~ff/KitchenParade?a=_77DRYwa1M0:Vr178YxZf6Y:I9og5sOYxJI"><img src="http://feeds.feedburner.com/~ff/KitchenParade?d=I9og5sOYxJI" border="0"></img></a> </div><img src="http://feeds.feedburner.com/~r/KitchenParade/~4/_77DRYwa1M0" height="1" width="1"/>http://kitchenparade.com/2009/10/how-to-make-great-fried-chicken.phptag:blogger.com,1999:blog-2668026140203443330.post-16148033924891729002009-10-06T02:45:00.001-05:002009-10-06T02:47:01.324-05:00Alannahttp://www.blogger.com/profile/12869948243694610558noreply@blogger.com6 Canadian readers, you're so lucky. October is such a civilized month to celebrate Thanksgiving and over a long weekend, no less. (The official date for Canadian Thanksgiving is Monday, October 12 but many families enjoy the Thanksgiving meal the Saturday or Sunday before.) Many of you are likely turkey-deep in planning, even cooking, this year's Thanksgiving menu. Imagine, luxuriating in the <p><a href="http://feedads.g.doubleclick.net/~a/pYvKQxXTyVDM62MStE-GU8QWAPw/0/da"><img src="http://feedads.g.doubleclick.net/~a/pYvKQxXTyVDM62MStE-GU8QWAPw/0/di" border="0" ismap="true"></img></a><br/> <a href="http://feedads.g.doubleclick.net/~a/pYvKQxXTyVDM62MStE-GU8QWAPw/1/da"><img src="http://feedads.g.doubleclick.net/~a/pYvKQxXTyVDM62MStE-GU8QWAPw/1/di" border="0" ismap="true"></img></a></p><div class="feedflare"> <a href="http://feeds.feedburner.com/~ff/KitchenParade?a=qrJn_cqIoeo:YskUn1Cc5Jc:F7zBnMyn0Lo"><img src="http://feeds.feedburner.com/~ff/KitchenParade?i=qrJn_cqIoeo:YskUn1Cc5Jc:F7zBnMyn0Lo" border="0"></img></a> <a href="http://feeds.feedburner.com/~ff/KitchenParade?a=qrJn_cqIoeo:YskUn1Cc5Jc:gIN9vFwOqvQ"><img src="http://feeds.feedburner.com/~ff/KitchenParade?i=qrJn_cqIoeo:YskUn1Cc5Jc:gIN9vFwOqvQ" border="0"></img></a> <a href="http://feeds.feedburner.com/~ff/KitchenParade?a=qrJn_cqIoeo:YskUn1Cc5Jc:qj6IDK7rITs"><img src="http://feeds.feedburner.com/~ff/KitchenParade?d=qj6IDK7rITs" border="0"></img></a> <a href="http://feeds.feedburner.com/~ff/KitchenParade?a=qrJn_cqIoeo:YskUn1Cc5Jc:I9og5sOYxJI"><img src="http://feeds.feedburner.com/~ff/KitchenParade?d=I9og5sOYxJI" border="0"></img></a> </div><img src="http://feeds.feedburner.com/~r/KitchenParade/~4/qrJn_cqIoeo" height="1" width="1"/>http://kitchenparade.com/2009/10/celebrate-canadian-thanksgiving.phptag:blogger.com,1999:blog-2668026140203443330.post-39454572920809080242009-10-04T04:30:00.002-05:002009-10-04T04:30:00.244-05:00Alannahttp://www.blogger.com/profile/12869948243694610558noreply@blogger.com3 Comfort food at its best, a hearty soup with chunks of meat and a cornucopia of bright-colored vegetables. I've been making this soup for, what, thirty years? Yikes! <!-- .mainimage --&gt; The playground of my childhood was fifteen acres of woods and riverbank, rounded out with a treehouse, a cattle culvert and a cave; three gullies, boat docks and vegetable gardens; a makeshift baseball <p><a href="http://feedads.g.doubleclick.net/~a/UVpnsgNScy3cftzdTRiDiYiUn7k/0/da"><img src="http://feedads.g.doubleclick.net/~a/UVpnsgNScy3cftzdTRiDiYiUn7k/0/di" border="0" ismap="true"></img></a><br/> <a href="http://feedads.g.doubleclick.net/~a/UVpnsgNScy3cftzdTRiDiYiUn7k/1/da"><img src="http://feedads.g.doubleclick.net/~a/UVpnsgNScy3cftzdTRiDiYiUn7k/1/di" border="0" ismap="true"></img></a></p><div class="feedflare"> <a href="http://feeds.feedburner.com/~ff/KitchenParade?a=Dr52U5h1kbM:AaSYpbVOv1E:F7zBnMyn0Lo"><img src="http://feeds.feedburner.com/~ff/KitchenParade?i=Dr52U5h1kbM:AaSYpbVOv1E:F7zBnMyn0Lo" border="0"></img></a> <a href="http://feeds.feedburner.com/~ff/KitchenParade?a=Dr52U5h1kbM:AaSYpbVOv1E:gIN9vFwOqvQ"><img src="http://feeds.feedburner.com/~ff/KitchenParade?i=Dr52U5h1kbM:AaSYpbVOv1E:gIN9vFwOqvQ" border="0"></img></a> <a href="http://feeds.feedburner.com/~ff/KitchenParade?a=Dr52U5h1kbM:AaSYpbVOv1E:qj6IDK7rITs"><img src="http://feeds.feedburner.com/~ff/KitchenParade?d=qj6IDK7rITs" border="0"></img></a> <a href="http://feeds.feedburner.com/~ff/KitchenParade?a=Dr52U5h1kbM:AaSYpbVOv1E:I9og5sOYxJI"><img src="http://feeds.feedburner.com/~ff/KitchenParade?d=I9og5sOYxJI" border="0"></img></a> </div><img src="http://feeds.feedburner.com/~r/KitchenParade/~4/Dr52U5h1kbM" height="1" width="1"/>http://kitchenparade.com/2009/10/hamburger-soup-recipe.phptag:blogger.com,1999:blog-2668026140203443330.post-72011455278019600722009-09-30T05:00:00.004-05:002009-10-26T10:16:49.171-05:00Alannahttp://www.blogger.com/profile/12869948243694610558noreply@blogger.com11 A 'slow food' approach to homemade apple butter. In this recipe, the apple butter is naturally sweetened with apple cider, is dotted with a little butter for richness, and spends a long (loooong!) time in the oven. <!-- .mainimage --&gt; My two burning questions about apple butter. First, why doesn’t apple butter include -- um, well, you know -- butter? My recipe does, just a touch, <p><a href="http://feedads.g.doubleclick.net/~a/dX-GZVipfevrEAu8dBuSsCAqbz0/0/da"><img src="http://feedads.g.doubleclick.net/~a/dX-GZVipfevrEAu8dBuSsCAqbz0/0/di" border="0" ismap="true"></img></a><br/> <a href="http://feedads.g.doubleclick.net/~a/dX-GZVipfevrEAu8dBuSsCAqbz0/1/da"><img src="http://feedads.g.doubleclick.net/~a/dX-GZVipfevrEAu8dBuSsCAqbz0/1/di" border="0" ismap="true"></img></a></p><div class="feedflare"> <a href="http://feeds.feedburner.com/~ff/KitchenParade?a=z44EE774bd8:n6C5OrjOBFw:F7zBnMyn0Lo"><img src="http://feeds.feedburner.com/~ff/KitchenParade?i=z44EE774bd8:n6C5OrjOBFw:F7zBnMyn0Lo" border="0"></img></a> <a href="http://feeds.feedburner.com/~ff/KitchenParade?a=z44EE774bd8:n6C5OrjOBFw:gIN9vFwOqvQ"><img src="http://feeds.feedburner.com/~ff/KitchenParade?i=z44EE774bd8:n6C5OrjOBFw:gIN9vFwOqvQ" border="0"></img></a> <a href="http://feeds.feedburner.com/~ff/KitchenParade?a=z44EE774bd8:n6C5OrjOBFw:qj6IDK7rITs"><img src="http://feeds.feedburner.com/~ff/KitchenParade?d=qj6IDK7rITs" border="0"></img></a> <a href="http://feeds.feedburner.com/~ff/KitchenParade?a=z44EE774bd8:n6C5OrjOBFw:I9og5sOYxJI"><img src="http://feeds.feedburner.com/~ff/KitchenParade?d=I9og5sOYxJI" border="0"></img></a> </div><img src="http://feeds.feedburner.com/~r/KitchenParade/~4/z44EE774bd8" height="1" width="1"/>http://kitchenparade.com/2009/09/apple-butter-recipe.phptag:blogger.com,1999:blog-2668026140203443330.post-41445556714923809762009-09-27T05:00:00.000-05:002009-09-27T05:00:02.981-05:00Alannahttp://www.blogger.com/profile/12869948243694610558noreply@blogger.com2 Back in the day, this was my mom's favorite quick chicken recipe. It was comfort food for cool Minnesota nights, warming her kitchen, filling the whole house with the enticing aroma of roasted chicken and potatoes -- and in just a couple of hours, filling our bellies too. <!-- .mainimage --&gt; Your best recipes – where do you find them? My own bookshelves hold dozens of cookbooks. <p><a href="http://feedads.g.doubleclick.net/~a/-l67NvNR-x__5znbDKl27-NMNUM/0/da"><img src="http://feedads.g.doubleclick.net/~a/-l67NvNR-x__5znbDKl27-NMNUM/0/di" border="0" ismap="true"></img></a><br/> <a href="http://feedads.g.doubleclick.net/~a/-l67NvNR-x__5znbDKl27-NMNUM/1/da"><img src="http://feedads.g.doubleclick.net/~a/-l67NvNR-x__5znbDKl27-NMNUM/1/di" border="0" ismap="true"></img></a></p><div class="feedflare"> <a href="http://feeds.feedburner.com/~ff/KitchenParade?a=ZLv6X1Kf2LI:SRrjchHX1TU:F7zBnMyn0Lo"><img src="http://feeds.feedburner.com/~ff/KitchenParade?i=ZLv6X1Kf2LI:SRrjchHX1TU:F7zBnMyn0Lo" border="0"></img></a> <a href="http://feeds.feedburner.com/~ff/KitchenParade?a=ZLv6X1Kf2LI:SRrjchHX1TU:gIN9vFwOqvQ"><img src="http://feeds.feedburner.com/~ff/KitchenParade?i=ZLv6X1Kf2LI:SRrjchHX1TU:gIN9vFwOqvQ" border="0"></img></a> <a href="http://feeds.feedburner.com/~ff/KitchenParade?a=ZLv6X1Kf2LI:SRrjchHX1TU:qj6IDK7rITs"><img src="http://feeds.feedburner.com/~ff/KitchenParade?d=qj6IDK7rITs" border="0"></img></a> <a href="http://feeds.feedburner.com/~ff/KitchenParade?a=ZLv6X1Kf2LI:SRrjchHX1TU:I9og5sOYxJI"><img src="http://feeds.feedburner.com/~ff/KitchenParade?d=I9og5sOYxJI" border="0"></img></a> </div><img src="http://feeds.feedburner.com/~r/KitchenParade/~4/ZLv6X1Kf2LI" height="1" width="1"/>http://kitchenparade.com/2004/03/baked-chicken-with-herb-roasted.phptag:blogger.com,1999:blog-2668026140203443330.post-76440206543898736892009-09-22T04:00:00.000-05:002009-09-22T04:00:01.623-05:00Alannahttp://www.blogger.com/profile/12869948243694610558noreply@blogger.com0 My mom's famous recipe for Banana Nut Cake, a great special-occasion cake yet simple enough to make often. Plus, bakers, you've just got to try this new banana technique: no more waiting for bananas to ripen! <!-- .mainimage --&gt; Panic! How in the world would I fulfill the birthday cake request from my favorite eight-year-old? He wanted banana cake, more particularly “banana cake with <p><a href="http://feedads.g.doubleclick.net/~a/-MTVputcp6pd8R5JtLhSFOjKGLk/0/da"><img src="http://feedads.g.doubleclick.net/~a/-MTVputcp6pd8R5JtLhSFOjKGLk/0/di" border="0" ismap="true"></img></a><br/> <a href="http://feedads.g.doubleclick.net/~a/-MTVputcp6pd8R5JtLhSFOjKGLk/1/da"><img src="http://feedads.g.doubleclick.net/~a/-MTVputcp6pd8R5JtLhSFOjKGLk/1/di" border="0" ismap="true"></img></a></p><div class="feedflare"> <a href="http://feeds.feedburner.com/~ff/KitchenParade?a=mzKnEy5R2AM:a--0blL7J9I:F7zBnMyn0Lo"><img src="http://feeds.feedburner.com/~ff/KitchenParade?i=mzKnEy5R2AM:a--0blL7J9I:F7zBnMyn0Lo" border="0"></img></a> <a href="http://feeds.feedburner.com/~ff/KitchenParade?a=mzKnEy5R2AM:a--0blL7J9I:gIN9vFwOqvQ"><img src="http://feeds.feedburner.com/~ff/KitchenParade?i=mzKnEy5R2AM:a--0blL7J9I:gIN9vFwOqvQ" border="0"></img></a> <a href="http://feeds.feedburner.com/~ff/KitchenParade?a=mzKnEy5R2AM:a--0blL7J9I:qj6IDK7rITs"><img src="http://feeds.feedburner.com/~ff/KitchenParade?d=qj6IDK7rITs" border="0"></img></a> <a href="http://feeds.feedburner.com/~ff/KitchenParade?a=mzKnEy5R2AM:a--0blL7J9I:I9og5sOYxJI"><img src="http://feeds.feedburner.com/~ff/KitchenParade?d=I9og5sOYxJI" border="0"></img></a> </div><img src="http://feeds.feedburner.com/~r/KitchenParade/~4/mzKnEy5R2AM" height="1" width="1"/>http://kitchenparade.com/2009/09/banana-nut-cake-with-caramel-frosting.phptag:blogger.com,1999:blog-2668026140203443330.post-29970079784833476482009-09-17T08:02:00.001-05:002009-09-17T08:04:09.976-05:00Alannahttp://www.blogger.com/profile/12869948243694610558noreply@blogger.com4 Mustard only comes in garish-yellow plastic squeeze bottles and pricey shelf-stable jars, yes? No more! Here's a homemade mustard for special occasions, made with just a few pantry ingredients and a quick stir on the stove. This mustard is a personal favorite, from the year I lived in Finland as an exchange student. <!-- .mainimage --&gt; In Finland, sauna is pronounced SOW-na, not SAW-na <p><a href="http://feedads.g.doubleclick.net/~a/XS0zG6zPj8pfgqNMjEnfQzCR5pQ/0/da"><img src="http://feedads.g.doubleclick.net/~a/XS0zG6zPj8pfgqNMjEnfQzCR5pQ/0/di" border="0" ismap="true"></img></a><br/> <a href="http://feedads.g.doubleclick.net/~a/XS0zG6zPj8pfgqNMjEnfQzCR5pQ/1/da"><img src="http://feedads.g.doubleclick.net/~a/XS0zG6zPj8pfgqNMjEnfQzCR5pQ/1/di" border="0" ismap="true"></img></a></p><div class="feedflare"> <a href="http://feeds.feedburner.com/~ff/KitchenParade?a=75lYWm64mwc:z0wV4xua0g0:F7zBnMyn0Lo"><img src="http://feeds.feedburner.com/~ff/KitchenParade?i=75lYWm64mwc:z0wV4xua0g0:F7zBnMyn0Lo" border="0"></img></a> <a href="http://feeds.feedburner.com/~ff/KitchenParade?a=75lYWm64mwc:z0wV4xua0g0:gIN9vFwOqvQ"><img src="http://feeds.feedburner.com/~ff/KitchenParade?i=75lYWm64mwc:z0wV4xua0g0:gIN9vFwOqvQ" border="0"></img></a> <a href="http://feeds.feedburner.com/~ff/KitchenParade?a=75lYWm64mwc:z0wV4xua0g0:qj6IDK7rITs"><img src="http://feeds.feedburner.com/~ff/KitchenParade?d=qj6IDK7rITs" border="0"></img></a> <a href="http://feeds.feedburner.com/~ff/KitchenParade?a=75lYWm64mwc:z0wV4xua0g0:I9og5sOYxJI"><img src="http://feeds.feedburner.com/~ff/KitchenParade?d=I9og5sOYxJI" border="0"></img></a> </div><img src="http://feeds.feedburner.com/~r/KitchenParade/~4/75lYWm64mwc" height="1" width="1"/>http://kitchenparade.com/2009/09/homemade-finnish-mustard.phptag:blogger.com,1999:blog-2668026140203443330.post-9587966380817966932009-09-14T09:30:00.001-05:002009-09-14T09:26:47.911-05:00Alannahttp://www.blogger.com/profile/12869948243694610558noreply@blogger.com4 Chicken à la King is my idea of perfect retro deliciousness. Think bites of moist chicken, bell pepper, mushrooms and peas draped in a dreamy cream sauce. Think more healthful than it looks and sounds. Think quick, think supper. That's Chicken à la King. <!-- .mainimage --&gt; Chicken à la King is a recipe that seems to morph into something new every twenty years or so. While the dish is <p><a href="http://feedads.g.doubleclick.net/~a/3t6TPMYSzFlz7_iCXRUzETyu8Cg/0/da"><img src="http://feedads.g.doubleclick.net/~a/3t6TPMYSzFlz7_iCXRUzETyu8Cg/0/di" border="0" ismap="true"></img></a><br/> <a href="http://feedads.g.doubleclick.net/~a/3t6TPMYSzFlz7_iCXRUzETyu8Cg/1/da"><img src="http://feedads.g.doubleclick.net/~a/3t6TPMYSzFlz7_iCXRUzETyu8Cg/1/di" border="0" ismap="true"></img></a></p><div class="feedflare"> <a href="http://feeds.feedburner.com/~ff/KitchenParade?a=qDnys2qoc_U:icoAYaqjVas:F7zBnMyn0Lo"><img src="http://feeds.feedburner.com/~ff/KitchenParade?i=qDnys2qoc_U:icoAYaqjVas:F7zBnMyn0Lo" border="0"></img></a> <a href="http://feeds.feedburner.com/~ff/KitchenParade?a=qDnys2qoc_U:icoAYaqjVas:gIN9vFwOqvQ"><img src="http://feeds.feedburner.com/~ff/KitchenParade?i=qDnys2qoc_U:icoAYaqjVas:gIN9vFwOqvQ" border="0"></img></a> <a href="http://feeds.feedburner.com/~ff/KitchenParade?a=qDnys2qoc_U:icoAYaqjVas:qj6IDK7rITs"><img src="http://feeds.feedburner.com/~ff/KitchenParade?d=qj6IDK7rITs" border="0"></img></a> <a href="http://feeds.feedburner.com/~ff/KitchenParade?a=qDnys2qoc_U:icoAYaqjVas:I9og5sOYxJI"><img src="http://feeds.feedburner.com/~ff/KitchenParade?d=I9og5sOYxJI" border="0"></img></a> </div><img src="http://feeds.feedburner.com/~r/KitchenParade/~4/qDnys2qoc_U" height="1" width="1"/>http://kitchenparade.com/2003/08/chicken-la-king.phptag:blogger.com,1999:blog-2668026140203443330.post-22694385897144331412009-09-07T22:45:00.002-05:002009-09-08T10:53:45.129-05:00Alannahttp://www.blogger.com/profile/12869948243694610558noreply@blogger.com2 A Moroccan-style lamb stew, cooked in a 'jam' (which really isn't a jam at all) made with onions and fresh tomatoes, seasoned with cinnamon, saffron and honey. <!-- .mainimage --&gt; One hand, it’s enough to count the times lamb has reached my plate, let alone my stove. But I’m learning! When you buy a whole lamb (or a whole hog or a whole steer or a whole elk, say), you fly through the <p><a href="http://feedads.g.doubleclick.net/~a/TDzxmjgGleyMzwx6R75ul9DZQKA/0/da"><img src="http://feedads.g.doubleclick.net/~a/TDzxmjgGleyMzwx6R75ul9DZQKA/0/di" border="0" ismap="true"></img></a><br/> <a href="http://feedads.g.doubleclick.net/~a/TDzxmjgGleyMzwx6R75ul9DZQKA/1/da"><img src="http://feedads.g.doubleclick.net/~a/TDzxmjgGleyMzwx6R75ul9DZQKA/1/di" border="0" ismap="true"></img></a></p><div class="feedflare"> <a href="http://feeds.feedburner.com/~ff/KitchenParade?a=X8U8s-GjP4A:ccZfsmQOg3Y:F7zBnMyn0Lo"><img src="http://feeds.feedburner.com/~ff/KitchenParade?i=X8U8s-GjP4A:ccZfsmQOg3Y:F7zBnMyn0Lo" border="0"></img></a> <a href="http://feeds.feedburner.com/~ff/KitchenParade?a=X8U8s-GjP4A:ccZfsmQOg3Y:gIN9vFwOqvQ"><img src="http://feeds.feedburner.com/~ff/KitchenParade?i=X8U8s-GjP4A:ccZfsmQOg3Y:gIN9vFwOqvQ" border="0"></img></a> <a href="http://feeds.feedburner.com/~ff/KitchenParade?a=X8U8s-GjP4A:ccZfsmQOg3Y:qj6IDK7rITs"><img src="http://feeds.feedburner.com/~ff/KitchenParade?d=qj6IDK7rITs" border="0"></img></a> <a href="http://feeds.feedburner.com/~ff/KitchenParade?a=X8U8s-GjP4A:ccZfsmQOg3Y:I9og5sOYxJI"><img src="http://feeds.feedburner.com/~ff/KitchenParade?d=I9og5sOYxJI" border="0"></img></a> </div><img src="http://feeds.feedburner.com/~r/KitchenParade/~4/X8U8s-GjP4A" height="1" width="1"/>http://kitchenparade.com/2009/09/lamb-with-sweet-tomato-jam.phptag:blogger.com,1999:blog-2668026140203443330.post-31508385832642779392009-09-02T11:00:00.000-05:002009-09-02T13:13:04.782-05:00Alannahttp://www.blogger.com/profile/12869948243694610558noreply@blogger.com1 Nothing like a big ol' pot of beans, doctored, that is. A hearty bean dish, meaty enough for supper, but more often served as a side at potlucks. In my history, these beans are called 'Calico Beans' or some times, 'Cowboy Beans'. Just this week I learned that they are also called 'Roosevelt Beans' and are so famous at Yellowstone National Park in Wyoming (which I visited for the very first time <p><a href="http://feedads.g.doubleclick.net/~a/GD2mVan-KbON40bYta3QGho9eDM/0/da"><img src="http://feedads.g.doubleclick.net/~a/GD2mVan-KbON40bYta3QGho9eDM/0/di" border="0" ismap="true"></img></a><br/> <a href="http://feedads.g.doubleclick.net/~a/GD2mVan-KbON40bYta3QGho9eDM/1/da"><img src="http://feedads.g.doubleclick.net/~a/GD2mVan-KbON40bYta3QGho9eDM/1/di" border="0" ismap="true"></img></a></p><div class="feedflare"> <a href="http://feeds.feedburner.com/~ff/KitchenParade?a=-bhKi0XY1Yc:T_0POzEDHS0:F7zBnMyn0Lo"><img src="http://feeds.feedburner.com/~ff/KitchenParade?i=-bhKi0XY1Yc:T_0POzEDHS0:F7zBnMyn0Lo" border="0"></img></a> <a href="http://feeds.feedburner.com/~ff/KitchenParade?a=-bhKi0XY1Yc:T_0POzEDHS0:gIN9vFwOqvQ"><img src="http://feeds.feedburner.com/~ff/KitchenParade?i=-bhKi0XY1Yc:T_0POzEDHS0:gIN9vFwOqvQ" border="0"></img></a> <a href="http://feeds.feedburner.com/~ff/KitchenParade?a=-bhKi0XY1Yc:T_0POzEDHS0:qj6IDK7rITs"><img src="http://feeds.feedburner.com/~ff/KitchenParade?d=qj6IDK7rITs" border="0"></img></a> <a href="http://feeds.feedburner.com/~ff/KitchenParade?a=-bhKi0XY1Yc:T_0POzEDHS0:I9og5sOYxJI"><img src="http://feeds.feedburner.com/~ff/KitchenParade?d=I9og5sOYxJI" border="0"></img></a> </div><img src="http://feeds.feedburner.com/~r/KitchenParade/~4/-bhKi0XY1Yc" height="1" width="1"/>http://kitchenparade.com/2009/09/calico-beans.phptag:blogger.com,1999:blog-2668026140203443330.post-47576785975042255902009-08-26T23:00:00.002-05:002009-09-10T19:31:48.840-05:00Alannahttp://www.blogger.com/profile/12869948243694610558noreply@blogger.com3 An easy appetizer with an elegant appearance, tiny potato halves stuffed with smoked salmon in a sour cream & horseradish sauce. <!-- .mainimage --&gt; This appetizer recipe is so quick and easy that I'm adding it to a special collection of easy summer recipes published throughout the summer of 2009. With a free e-mail subscription, you'll never miss a one! "Let the skie raine Potatoes <p><a href="http://feedads.g.doubleclick.net/~a/ZDE7uWPeK74qAgWwvfuk8tnEjnU/0/da"><img src="http://feedads.g.doubleclick.net/~a/ZDE7uWPeK74qAgWwvfuk8tnEjnU/0/di" border="0" ismap="true"></img></a><br/> <a href="http://feedads.g.doubleclick.net/~a/ZDE7uWPeK74qAgWwvfuk8tnEjnU/1/da"><img src="http://feedads.g.doubleclick.net/~a/ZDE7uWPeK74qAgWwvfuk8tnEjnU/1/di" border="0" ismap="true"></img></a></p><div class="feedflare"> <a href="http://feeds.feedburner.com/~ff/KitchenParade?a=JNExjUxTtqI:N6FHGUcE3gQ:F7zBnMyn0Lo"><img src="http://feeds.feedburner.com/~ff/KitchenParade?i=JNExjUxTtqI:N6FHGUcE3gQ:F7zBnMyn0Lo" border="0"></img></a> <a href="http://feeds.feedburner.com/~ff/KitchenParade?a=JNExjUxTtqI:N6FHGUcE3gQ:gIN9vFwOqvQ"><img src="http://feeds.feedburner.com/~ff/KitchenParade?i=JNExjUxTtqI:N6FHGUcE3gQ:gIN9vFwOqvQ" border="0"></img></a> <a href="http://feeds.feedburner.com/~ff/KitchenParade?a=JNExjUxTtqI:N6FHGUcE3gQ:qj6IDK7rITs"><img src="http://feeds.feedburner.com/~ff/KitchenParade?d=qj6IDK7rITs" border="0"></img></a> <a href="http://feeds.feedburner.com/~ff/KitchenParade?a=JNExjUxTtqI:N6FHGUcE3gQ:I9og5sOYxJI"><img src="http://feeds.feedburner.com/~ff/KitchenParade?d=I9og5sOYxJI" border="0"></img></a> </div><img src="http://feeds.feedburner.com/~r/KitchenParade/~4/JNExjUxTtqI" height="1" width="1"/>http://kitchenparade.com/2009/08/potato-bites-with-smoked-salmon.phptag:blogger.com,1999:blog-2668026140203443330.post-73100942106948329452009-08-20T10:00:00.002-05:002009-09-10T18:50:49.072-05:00Alannahttp://www.blogger.com/profile/12869948243694610558noreply@blogger.com5 Everybody's doing it. And I'm doing it too. Won't you fry bread, too? (Hint: It's soo worthwhile!) <!-- .mainimage --&gt; This 'recipe' (can Fried Bread even be called a recipe?) is so quick and easy that I'm adding it to a special collection of easy summer recipes published throughout the summer of 2009. With a free e-mail subscription, you'll never miss a one! “Birds do it, bees do <p><a href="http://feedads.g.doubleclick.net/~a/_BqnckPuJ7mMAmKO3WPsPwOwgXs/0/da"><img src="http://feedads.g.doubleclick.net/~a/_BqnckPuJ7mMAmKO3WPsPwOwgXs/0/di" border="0" ismap="true"></img></a><br/> <a href="http://feedads.g.doubleclick.net/~a/_BqnckPuJ7mMAmKO3WPsPwOwgXs/1/da"><img src="http://feedads.g.doubleclick.net/~a/_BqnckPuJ7mMAmKO3WPsPwOwgXs/1/di" border="0" ismap="true"></img></a></p><div class="feedflare"> <a href="http://feeds.feedburner.com/~ff/KitchenParade?a=sBRa2m6jW4Q:KZ8glgJNMm0:F7zBnMyn0Lo"><img src="http://feeds.feedburner.com/~ff/KitchenParade?i=sBRa2m6jW4Q:KZ8glgJNMm0:F7zBnMyn0Lo" border="0"></img></a> <a href="http://feeds.feedburner.com/~ff/KitchenParade?a=sBRa2m6jW4Q:KZ8glgJNMm0:gIN9vFwOqvQ"><img src="http://feeds.feedburner.com/~ff/KitchenParade?i=sBRa2m6jW4Q:KZ8glgJNMm0:gIN9vFwOqvQ" border="0"></img></a> <a href="http://feeds.feedburner.com/~ff/KitchenParade?a=sBRa2m6jW4Q:KZ8glgJNMm0:qj6IDK7rITs"><img src="http://feeds.feedburner.com/~ff/KitchenParade?d=qj6IDK7rITs" border="0"></img></a> <a href="http://feeds.feedburner.com/~ff/KitchenParade?a=sBRa2m6jW4Q:KZ8glgJNMm0:I9og5sOYxJI"><img src="http://feeds.feedburner.com/~ff/KitchenParade?d=I9og5sOYxJI" border="0"></img></a> </div><img src="http://feeds.feedburner.com/~r/KitchenParade/~4/sBRa2m6jW4Q" height="1" width="1"/>http://kitchenparade.com/2009/08/fried-bread.phptag:blogger.com,1999:blog-2668026140203443330.post-51807341821561759202009-08-16T07:00:00.000-05:002009-08-16T07:55:03.534-05:00Alannahttp://www.blogger.com/profile/12869948243694610558noreply@blogger.com0 Are your kids back to school this week? Here's a way to give a after-school 'hug' -- with homemade gum drop cookies, just the way like my mom did for my sister and me. <!-- .mainimage --&gt; The year my sister started kindergarten, my mom wrote here in Kitchen Parade, “It sure is quiet around the house these mornings. Even the dog looks forlorn now that the big orange monster has carried <p><a href="http://feedads.g.doubleclick.net/~a/TYIMV_c6qC8qgj7ma0vPbPFNoVU/0/da"><img src="http://feedads.g.doubleclick.net/~a/TYIMV_c6qC8qgj7ma0vPbPFNoVU/0/di" border="0" ismap="true"></img></a><br/> <a href="http://feedads.g.doubleclick.net/~a/TYIMV_c6qC8qgj7ma0vPbPFNoVU/1/da"><img src="http://feedads.g.doubleclick.net/~a/TYIMV_c6qC8qgj7ma0vPbPFNoVU/1/di" border="0" ismap="true"></img></a></p><div class="feedflare"> <a href="http://feeds.feedburner.com/~ff/KitchenParade?a=kWg2nUoWSlM:WE86VZ_Tb4Q:F7zBnMyn0Lo"><img src="http://feeds.feedburner.com/~ff/KitchenParade?i=kWg2nUoWSlM:WE86VZ_Tb4Q:F7zBnMyn0Lo" border="0"></img></a> <a href="http://feeds.feedburner.com/~ff/KitchenParade?a=kWg2nUoWSlM:WE86VZ_Tb4Q:gIN9vFwOqvQ"><img src="http://feeds.feedburner.com/~ff/KitchenParade?i=kWg2nUoWSlM:WE86VZ_Tb4Q:gIN9vFwOqvQ" border="0"></img></a> <a href="http://feeds.feedburner.com/~ff/KitchenParade?a=kWg2nUoWSlM:WE86VZ_Tb4Q:qj6IDK7rITs"><img src="http://feeds.feedburner.com/~ff/KitchenParade?d=qj6IDK7rITs" border="0"></img></a> <a href="http://feeds.feedburner.com/~ff/KitchenParade?a=kWg2nUoWSlM:WE86VZ_Tb4Q:I9og5sOYxJI"><img src="http://feeds.feedburner.com/~ff/KitchenParade?d=I9og5sOYxJI" border="0"></img></a> </div><img src="http://feeds.feedburner.com/~r/KitchenParade/~4/kWg2nUoWSlM" height="1" width="1"/>http://kitchenparade.com/2003/09/gum-drop-cookies.phptag:blogger.com,1999:blog-2668026140203443330.post-4227277721026755142009-08-11T07:00:00.001-05:002009-09-10T14:05:44.057-05:00Alannahttp://www.blogger.com/profile/12869948243694610558noreply@blogger.com2 One of my favorite suppers in a long time, shrimp cooked in a nest of tomatoes, spinach and feta cheese. A summer version uses fresh tomatoes, a winter version uses canned tomatoes. Both will have you looking for good bread to sop up the juices. <!-- .mainimage --&gt; This shrimp recipe is so quick and easy that I'm adding it to a special collection of easy summer recipes published <p><a href="http://feedads.g.doubleclick.net/~a/BPlJMlkLdxZ923NdZjAYhgiQO04/0/da"><img src="http://feedads.g.doubleclick.net/~a/BPlJMlkLdxZ923NdZjAYhgiQO04/0/di" border="0" ismap="true"></img></a><br/> <a href="http://feedads.g.doubleclick.net/~a/BPlJMlkLdxZ923NdZjAYhgiQO04/1/da"><img src="http://feedads.g.doubleclick.net/~a/BPlJMlkLdxZ923NdZjAYhgiQO04/1/di" border="0" ismap="true"></img></a></p><div class="feedflare"> <a href="http://feeds.feedburner.com/~ff/KitchenParade?a=O3HIyc-QcWo:S2jOCTX-9ls:F7zBnMyn0Lo"><img src="http://feeds.feedburner.com/~ff/KitchenParade?i=O3HIyc-QcWo:S2jOCTX-9ls:F7zBnMyn0Lo" border="0"></img></a> <a href="http://feeds.feedburner.com/~ff/KitchenParade?a=O3HIyc-QcWo:S2jOCTX-9ls:gIN9vFwOqvQ"><img src="http://feeds.feedburner.com/~ff/KitchenParade?i=O3HIyc-QcWo:S2jOCTX-9ls:gIN9vFwOqvQ" border="0"></img></a> <a href="http://feeds.feedburner.com/~ff/KitchenParade?a=O3HIyc-QcWo:S2jOCTX-9ls:qj6IDK7rITs"><img src="http://feeds.feedburner.com/~ff/KitchenParade?d=qj6IDK7rITs" border="0"></img></a> <a href="http://feeds.feedburner.com/~ff/KitchenParade?a=O3HIyc-QcWo:S2jOCTX-9ls:I9og5sOYxJI"><img src="http://feeds.feedburner.com/~ff/KitchenParade?d=I9og5sOYxJI" border="0"></img></a> </div><img src="http://feeds.feedburner.com/~r/KitchenParade/~4/O3HIyc-QcWo" height="1" width="1"/>http://kitchenparade.com/2009/08/shrimp-with-tomatoes-spinach-feta.phptag:blogger.com,1999:blog-2668026140203443330.post-37259160463571357812009-08-02T10:00:00.007-05:002009-09-10T13:28:22.048-05:00Alannahttp://www.blogger.com/profile/12869948243694610558noreply@blogger.com4 A sweet 'n' savory summer fruit salad, the sweet from a juicy-ripe muskmelon, the savory from chunks of feta cheese and ribbons of fresh basil. This salad almost makes itself, it's that easy! <!-- .mainimage --&gt; Today's cantaloupe salad recipe is so quick and easy that I'm adding it to a special collection of easy summer recipes published throughout the summer of 2009. With a free <p><a href="http://feedads.g.doubleclick.net/~a/ZhMUS_qMuZbOzd1tkiMMyH0vYxg/0/da"><img src="http://feedads.g.doubleclick.net/~a/ZhMUS_qMuZbOzd1tkiMMyH0vYxg/0/di" border="0" ismap="true"></img></a><br/> <a href="http://feedads.g.doubleclick.net/~a/ZhMUS_qMuZbOzd1tkiMMyH0vYxg/1/da"><img src="http://feedads.g.doubleclick.net/~a/ZhMUS_qMuZbOzd1tkiMMyH0vYxg/1/di" border="0" ismap="true"></img></a></p><div class="feedflare"> <a href="http://feeds.feedburner.com/~ff/KitchenParade?a=2PwLwKClOrA:qSfJqtqeRC8:F7zBnMyn0Lo"><img src="http://feeds.feedburner.com/~ff/KitchenParade?i=2PwLwKClOrA:qSfJqtqeRC8:F7zBnMyn0Lo" border="0"></img></a> <a href="http://feeds.feedburner.com/~ff/KitchenParade?a=2PwLwKClOrA:qSfJqtqeRC8:gIN9vFwOqvQ"><img src="http://feeds.feedburner.com/~ff/KitchenParade?i=2PwLwKClOrA:qSfJqtqeRC8:gIN9vFwOqvQ" border="0"></img></a> <a href="http://feeds.feedburner.com/~ff/KitchenParade?a=2PwLwKClOrA:qSfJqtqeRC8:qj6IDK7rITs"><img src="http://feeds.feedburner.com/~ff/KitchenParade?d=qj6IDK7rITs" border="0"></img></a> <a href="http://feeds.feedburner.com/~ff/KitchenParade?a=2PwLwKClOrA:qSfJqtqeRC8:I9og5sOYxJI"><img src="http://feeds.feedburner.com/~ff/KitchenParade?d=I9og5sOYxJI" border="0"></img></a> </div><img src="http://feeds.feedburner.com/~r/KitchenParade/~4/2PwLwKClOrA" height="1" width="1"/>http://kitchenparade.com/2009/08/cantaloupe-salad-with-feta-basil.phptag:blogger.com,1999:blog-2668026140203443330.post-29680047064134279882009-07-31T10:20:00.000-05:002009-07-31T10:21:11.719-05:00Alannahttp://www.blogger.com/profile/12869948243694610558noreply@blogger.com1 Sorbet made from unusual fruit juices from Russia, Bulgaria, Egypt and other spots. With just three ingredients and a few minutes, dip a spoon into an icy, refreshing sorbet, experiencing the taste of summer from across the world. <!-- .mainimage --&gt; This Easy Fruit Sorbet recipe is so quick and easy that I'm adding it to a special collection of easy summer recipes published throughout <p><a href="http://feedads.g.doubleclick.net/~a/11CezVJ4x3riEpPXb3xHleoHSMs/0/da"><img src="http://feedads.g.doubleclick.net/~a/11CezVJ4x3riEpPXb3xHleoHSMs/0/di" border="0" ismap="true"></img></a><br/> <a href="http://feedads.g.doubleclick.net/~a/11CezVJ4x3riEpPXb3xHleoHSMs/1/da"><img src="http://feedads.g.doubleclick.net/~a/11CezVJ4x3riEpPXb3xHleoHSMs/1/di" border="0" ismap="true"></img></a></p><div class="feedflare"> <a href="http://feeds.feedburner.com/~ff/KitchenParade?a=4wF6G4aTaSU:8eIYCO9TmT8:F7zBnMyn0Lo"><img src="http://feeds.feedburner.com/~ff/KitchenParade?i=4wF6G4aTaSU:8eIYCO9TmT8:F7zBnMyn0Lo" border="0"></img></a> <a href="http://feeds.feedburner.com/~ff/KitchenParade?a=4wF6G4aTaSU:8eIYCO9TmT8:gIN9vFwOqvQ"><img src="http://feeds.feedburner.com/~ff/KitchenParade?i=4wF6G4aTaSU:8eIYCO9TmT8:gIN9vFwOqvQ" border="0"></img></a> <a href="http://feeds.feedburner.com/~ff/KitchenParade?a=4wF6G4aTaSU:8eIYCO9TmT8:qj6IDK7rITs"><img src="http://feeds.feedburner.com/~ff/KitchenParade?d=qj6IDK7rITs" border="0"></img></a> <a href="http://feeds.feedburner.com/~ff/KitchenParade?a=4wF6G4aTaSU:8eIYCO9TmT8:I9og5sOYxJI"><img src="http://feeds.feedburner.com/~ff/KitchenParade?d=I9og5sOYxJI" border="0"></img></a> </div><img src="http://feeds.feedburner.com/~r/KitchenParade/~4/4wF6G4aTaSU" height="1" width="1"/>http://kitchenparade.com/2009/07/easy-fruit-sorbet.phptag:blogger.com,1999:blog-2668026140203443330.post-65185515140150700672009-07-19T14:00:00.001-05:002009-07-20T16:45:00.014-05:00Alannahttp://www.blogger.com/profile/12869948243694610558noreply@blogger.com3 One of the easiest (and tastiest) weeknight suppers in a long while, just two ingredients and about ten minutes of hands-on time. <!-- .mainimage --&gt; This flank steak recipe is so quick and easy that I'm adding it to a special collection of easy summer recipes published throughout the summer of 2009. With a free e-mail subscription, you'll never miss a one! Summer cooking’s never <p><a href="http://feedads.g.doubleclick.net/~a/oN6hLHtRgA1SjejZr3YBJ5kE4VQ/0/da"><img src="http://feedads.g.doubleclick.net/~a/oN6hLHtRgA1SjejZr3YBJ5kE4VQ/0/di" border="0" ismap="true"></img></a><br/> <a href="http://feedads.g.doubleclick.net/~a/oN6hLHtRgA1SjejZr3YBJ5kE4VQ/1/da"><img src="http://feedads.g.doubleclick.net/~a/oN6hLHtRgA1SjejZr3YBJ5kE4VQ/1/di" border="0" ismap="true"></img></a></p><div class="feedflare"> <a href="http://feeds.feedburner.com/~ff/KitchenParade?a=uQ2qAtXZRqs:XiEbKW3pUhU:F7zBnMyn0Lo"><img src="http://feeds.feedburner.com/~ff/KitchenParade?i=uQ2qAtXZRqs:XiEbKW3pUhU:F7zBnMyn0Lo" border="0"></img></a> <a href="http://feeds.feedburner.com/~ff/KitchenParade?a=uQ2qAtXZRqs:XiEbKW3pUhU:gIN9vFwOqvQ"><img src="http://feeds.feedburner.com/~ff/KitchenParade?i=uQ2qAtXZRqs:XiEbKW3pUhU:gIN9vFwOqvQ" border="0"></img></a> <a href="http://feeds.feedburner.com/~ff/KitchenParade?a=uQ2qAtXZRqs:XiEbKW3pUhU:qj6IDK7rITs"><img src="http://feeds.feedburner.com/~ff/KitchenParade?d=qj6IDK7rITs" border="0"></img></a> <a href="http://feeds.feedburner.com/~ff/KitchenParade?a=uQ2qAtXZRqs:XiEbKW3pUhU:I9og5sOYxJI"><img src="http://feeds.feedburner.com/~ff/KitchenParade?d=I9og5sOYxJI" border="0"></img></a> </div><img src="http://feeds.feedburner.com/~r/KitchenParade/~4/uQ2qAtXZRqs" height="1" width="1"/>http://kitchenparade.com/2009/07/marinated-flank-steak.phptag:blogger.com,1999:blog-2668026140203443330.post-35578429575225472532009-07-18T18:00:00.023-05:002009-10-26T09:57:03.007-05:00Alannahttp://www.blogger.com/profile/12869948243694610558noreply@blogger.com Recipes by Course Recipes by Ingredient Recipes by Weight Watchers Points Quick Suppers Fall Recipes Kitchen Parade Home Recipe Box Recent Recipes (click a photo for a recipe) LAMB with LEMON & OREGANO An easy way to roast a leg of lamb, using just a handful of pantry ingredients. EXTRA-CRISPY APPLE CRISP My very own 'perfect' recipe, barely sweet apples firm and tart, topped with <p><a href="http://feedads.g.doubleclick.net/~a/5iuSOfF6cikvTkp-r4QTs6WKNBg/0/da"><img src="http://feedads.g.doubleclick.net/~a/5iuSOfF6cikvTkp-r4QTs6WKNBg/0/di" border="0" ismap="true"></img></a><br/> <a href="http://feedads.g.doubleclick.net/~a/5iuSOfF6cikvTkp-r4QTs6WKNBg/1/da"><img src="http://feedads.g.doubleclick.net/~a/5iuSOfF6cikvTkp-r4QTs6WKNBg/1/di" border="0" ismap="true"></img></a></p><div class="feedflare"> <a href="http://feeds.feedburner.com/~ff/KitchenParade?a=K9iRmdIoVnY:9w2iHaTbQy8:F7zBnMyn0Lo"><img src="http://feeds.feedburner.com/~ff/KitchenParade?i=K9iRmdIoVnY:9w2iHaTbQy8:F7zBnMyn0Lo" border="0"></img></a> <a href="http://feeds.feedburner.com/~ff/KitchenParade?a=K9iRmdIoVnY:9w2iHaTbQy8:gIN9vFwOqvQ"><img src="http://feeds.feedburner.com/~ff/KitchenParade?i=K9iRmdIoVnY:9w2iHaTbQy8:gIN9vFwOqvQ" border="0"></img></a> <a href="http://feeds.feedburner.com/~ff/KitchenParade?a=K9iRmdIoVnY:9w2iHaTbQy8:qj6IDK7rITs"><img src="http://feeds.feedburner.com/~ff/KitchenParade?d=qj6IDK7rITs" border="0"></img></a> <a href="http://feeds.feedburner.com/~ff/KitchenParade?a=K9iRmdIoVnY:9w2iHaTbQy8:I9og5sOYxJI"><img src="http://feeds.feedburner.com/~ff/KitchenParade?d=I9og5sOYxJI" border="0"></img></a> </div><img src="http://feeds.feedburner.com/~r/KitchenParade/~4/K9iRmdIoVnY" height="1" width="1"/>http://kitchenparade.com/2009/07/mobile.phptag:blogger.com,1999:blog-2668026140203443330.post-51788483922722766252009-07-15T16:38:00.003-05:002009-09-09T13:30:23.456-05:00Alannahttp://www.blogger.com/profile/12869948243694610558noreply@blogger.com0 For a change of pace from the same-old everyday tomato salsa, how about a savory fruit salsa? It's easy to make, just blueberries smashed with a smidge of onion and jalapeño, then brightened with lime juice, fresh ginger and fresh herbs. Beautiful color and very summery! <!-- .mainimage --&gt; This fruit salsa recipe is so quick and easy that I'm adding it to a special collection of easy <p><a href="http://feedads.g.doubleclick.net/~a/pnVUYJ8361sYsOaVYSn8HhmcFhU/0/da"><img src="http://feedads.g.doubleclick.net/~a/pnVUYJ8361sYsOaVYSn8HhmcFhU/0/di" border="0" ismap="true"></img></a><br/> <a href="http://feedads.g.doubleclick.net/~a/pnVUYJ8361sYsOaVYSn8HhmcFhU/1/da"><img src="http://feedads.g.doubleclick.net/~a/pnVUYJ8361sYsOaVYSn8HhmcFhU/1/di" border="0" ismap="true"></img></a></p><div class="feedflare"> <a href="http://feeds.feedburner.com/~ff/KitchenParade?a=46QJcOxooeA:AdiLV_iYd3I:F7zBnMyn0Lo"><img src="http://feeds.feedburner.com/~ff/KitchenParade?i=46QJcOxooeA:AdiLV_iYd3I:F7zBnMyn0Lo" border="0"></img></a> <a href="http://feeds.feedburner.com/~ff/KitchenParade?a=46QJcOxooeA:AdiLV_iYd3I:gIN9vFwOqvQ"><img src="http://feeds.feedburner.com/~ff/KitchenParade?i=46QJcOxooeA:AdiLV_iYd3I:gIN9vFwOqvQ" border="0"></img></a> <a href="http://feeds.feedburner.com/~ff/KitchenParade?a=46QJcOxooeA:AdiLV_iYd3I:qj6IDK7rITs"><img src="http://feeds.feedburner.com/~ff/KitchenParade?d=qj6IDK7rITs" border="0"></img></a> <a href="http://feeds.feedburner.com/~ff/KitchenParade?a=46QJcOxooeA:AdiLV_iYd3I:I9og5sOYxJI"><img src="http://feeds.feedburner.com/~ff/KitchenParade?d=I9og5sOYxJI" border="0"></img></a> </div><img src="http://feeds.feedburner.com/~r/KitchenParade/~4/46QJcOxooeA" height="1" width="1"/>http://kitchenparade.com/2009/07/blueberry-salsa.php