Everything

Ham and Swiss Egg Sandwiches

Recipe Coordinator — Sun, 20 May 2012 17:03:00 +0000

Are we not always looking for easy, quick and taste in the morning? This ham and cheese sandwich fits the bill in a big way. Forget fast food. You can easily make this by yourself in the company of your own oven. Very simple with only 4 main ingredients. Start the day right with good old fashioned ham and cheese!

Fresh Strawberry Milk Shakes

Recipe Coordinator — Sun, 20 May 2012 16:45:00 +0000

Strawberries are fat-free, low in calories and are a good source of folic acid, potassium and fiber. This strawberry milk shake recipe is highlighted by only 4 main ingredients. Simple and elegant with no hassles or fuss. Enjoy the summer and strawberry season with a tall, cool, creamy strawberry milkshake!

Cherry-Raspberry Cobbler

Recipe Coordinator — Thu, 17 May 2012 21:29:00 +0000

May 17th is National Cherry Cobbler Day and do we have an exciting cherry cobbler recipe for all our fellow foodies! This Midwest Living Magazine recipe celebrates the incredible cherry bounty that one can find in the Midwest. Did you know that Cherries do not ripen after harvest? Cherries are very perishable, so be sure to refrigerate them immediately after your purchase. Cherries can be kept fresh in the refrigerator for up to two days. Buy and use quickly. This cherry recipe calls for 4 cups of fresh, beautiful cherries. Enjoy!

Foodcreate Tip of the Day (Using Fresh Herbs Versus Dried Herbs)

Recipe Coordinator — Thu, 05 Apr 2012 18:16:00 +0000

I love to cook and I love to learn about how to cook. I have always had a problem figuring out how to use dried herbs versus fresh herbs. In my chaotic world, I sometimes do not have fresh herbs on hand. I have found a great tip to help out when this eventuality arises.

When this catastrophe happens to you, follow the easy rule of three. When substituting fresh herbs for dried, multiply by three when using fresh herbs. A tablespoon of fresh for every teaspoon of dried. Simple, right? By using this simple rule of thumb, you will never be caught in a panic situation!

Photo courtesy of featurePics.com.

Roast Salmon with Tomato Sauce

Recipe Coordinator — Mon, 02 Apr 2012 21:19:00 +0000

Tarragon encourages the digestive process and alleviates a number of problems associated with the digestive system. This roast salmon recipe is a wonderful combination of tarragon and tomatoes. It is simple yet wonderfully complex all at the same time. Only 325 calories to boot. A tremendous salmon recipe to create all year round. Enjoy!

Hot Cross Buns (Easter Recipes)

Recipe Coordinator — Sun, 18 Mar 2012 18:13:00 +0000

Hot Cross Buns are traditionally served on Good Friday. They are a spiced bun and each bun is marked with the shape of a cross to symbolize Christ's suffering and crucifixion. This revamped recipe from Cooking Light Magazine boasts only 179 calories per bun or roll. Celebrate the wonderful and solemn season of lent by renewing an ancient tradition. Make a batch of Hot Cross Buns and have a Happy Easter!

Black ‘n Spicy (Lenten Fish Recipes)

Recipe Coordinator — Sun, 11 Mar 2012 09:16:00 +0000

Celebrate Lent with a spicy, incredibly fiery fish recipe that will knock your socks off! This recipe is great with salmon, tuna or even swordfish filets.

Grilled Salmon with Lemon and Herb Butter Sauce (St. Patrick’s Day Recipes)

Recipe Coordinator — Sun, 04 Mar 2012 21:03:00 +0000

Kerrygold offers a true taste of Ireland. Founded in 1961 by the Irish Dairy Board, Kerrygold butter has a wonderful and rich history. The winds, rain and warming influence of the Gulf Stream all contribute to the lush grass their cows feed on year-round. This in turn allows Kerrygold to produce the sweetest, richest milk in the world which makes the subsequent butter all the more special and delicious tasting. This salmon with lemon and herb butter sauce is unbelievably tasty and perfect for a true holiday celebration. Enjoy and have a Happy St. Patrick’s Day!

4 Salmon fillets

2 tablespoons Kerrygold butter

Salt and pepper

150 grams Kerrygold Butter

1 small onion, finely chopped

100 milliliters dry white wine

2 tablespoons lemon juice

1 teaspoon grated lemon rind

1 tablespoon chopped chives

150 milliliter cream

Salt and white pepper

Parsley and lemon slices for garnish

1. To make the sauce melt Kerrygold butter in a pan and gently cook the onion until soft.

2. Add wine, lemon juice rind and chives and simmer for 2 minutes.

3. Slowly add cream and continue to simmer until sauce thickens. Season with salt and pepper. Keep sauce warm while salmon is cooking.

4. Season the salmon fillets with salt and pepper, dot with Kerrygold butter and grill until cooked through.

5. Serve with the buttery sauce and garnish with lemon slices and parsley.

(Note: If the sauce starts to separate, beat vigorously until smooth or add a little more cream)

Recipe and photo courtesy of Kerrygold.

Black Velvet (St. Patrick’s Day Beverage Recipes)

Recipe Coordinator — Sun, 04 Mar 2012 20:42:00 +0000

Did you know Guinness contains only 198 calories per pint? That is less than most light beer, wine, OJ, or even light milk. Forget going on a diet. This Guinness inspired St. Patrick’s Day beverage recipe is safe and harmless when it comes to calories. Wear your green and have a wonderful time celebrating. Happy St. Patrick’s Day!

chilled sparkling wine

chilled stout beer (such as Guinness Extra Stout)

1. Pour chilled sparkling wine into Champagne flutes, filling half full.

2. Top with an equal amount of chilled stout beer (such as Guinness Extra Stout).

Serve immediately.

Recipe and photo courtesy of Southern Living Magazine. Recipe originally published October, 2007.

Peanut Butter Chocolate Popcorn

Recipe Coordinator — Sun, 26 Feb 2012 08:46:00 +0000

Tonight is the 84th edition of the signature Hollywood event, the Oscars. Founded in 1927 by 36 of the most influential men and women in the motion picture industry at the time, this annual event is must-see television for millions of people worldwide. As you curl up to watch, this incredible peanut butter popcorn recipe will add extra class, glamour and taste to your event. Enjoy this special occasion and I hope your Oscar favorite goes home a winner!

1 1/2 cups sugar

3/4 cup corn syrup

2 tablespoons water

3/4 cup creamy peanut butter

4 tablespoons unsalted butter

1/2 tablespoon baking soda

1/2 cup unsalted peanuts, toasted

3 cups freshly popped popcorn, warm

1/2 cup chocolate syrup

1. Combine sugar, corn syrup and water in a small saucepan set to low heat, stirring constantly until mixture begins to caramelize and turns amber in color, about 5 minutes.

2. Add the peanut butter, butter and baking soda to the mixture and stir to combine. Remove from heat and set aside.

3. Place toasted peanuts and popcorn in large bowl and mix with enough peanut butter topping to coat thoroughly.

4. Transfer to baking sheet, spreading into 1 even layer.

5. Drizzle with chocolate syrup and cool 5-10 minutes.

6. Cut popcorn into 6 equal servings and serve.

Recipe courtesy of Laurent Tourondel, chef of BLT American Brasserie @

500 West Superior Street
Chicago, IL 60654
312-948-8744

Recipe published 2/22/12 in The Chicago Sun-Times Newspaper. Photo courtesy of ranunculusadventure.blogspot.com.

Bing Cherry Salad

Recipe Coordinator — Sat, 25 Feb 2012 12:48:00 +0000

A simple, colorful way to brighten any table. Only 3 ingredients are required to make a salad full of joy. Enjoy!

Classic Lemon Cheesecake

Recipe Coordinator — Sat, 25 Feb 2012 12:14:00 +0000

This classic British cheesecake recipe exudes glitz and glamour. Lemons can turn any dreary, cold day into warm, beautiful sunshine! This lemon cheesecake recipe also has cream cheese AND sour cream. You will love the texture and firmness of this wonderful import. A perfect fit for any Sunday table. Enjoy!

Strawberry Kiss

Recipe Coordinator — Sat, 25 Feb 2012 11:53:00 +0000

A kiss for your loved one is always appreciated! This simple beverage recipe combines exotic Amaretto with the flair and vibe of Bacardi rum. Strawberries are always in fashion. Mix them together to form a wonderful cocktail that exudes love and romance. Enjoy!

50ml (2fl oz) Bacardi white rum

50ml (2fl oz) Amaretto

8 fresh strawberries

200ml (7fl oz) single cream

Handful of ice

1. Put 50ml (2fl oz) Bacardi white rum and 50ml (2fl oz) of Amaretto liqueur in a liquidiser.

2. Add 8 fresh strawberries, 200ml (7fl oz) single cream and a handful of ice and blend until smooth.

3. Serve in tall glasses garnished with a strawberry.

Makes 2 servings.

What is single cream?

British Single Cream, with 18% butterfat content, is equivalent to what North Americans call Table Cream or Coffee Cream.

Recipe and photo courtesy of the dailymail.co.uk.

Carrot and Rosemary Soup

Recipe Coordinator — Sat, 25 Feb 2012 11:29:00 +0000

A terrific soup recipe that blends the tang and tart of rosemary with the creamy goodness of carrots! A healthy, wholesome and incredibly easy soup to make. Add a pinch of cayenne for an added kick. Compliment your carrot and rosemary soup with croutons or a dash of bacon bits. Enjoy!

Mussels in Spicy Red Sauce (Lenten Seafood Recipes)

Recipe Coordinator — Sat, 25 Feb 2012 11:03:00 +0000

This mussels in spicy red sauce is a perfect gateway for the Lenten holiday season. This fantastic recipe boasts lots of spice and texture. A perfect comfort food that highlights the wonderful world of seafood. Enjoy!

1/2 cup olive oil

8 cloves garlic, peeled and minced

1 teaspoon hot pepper flakes

1 (28 oz.) can whole, peeled Italian tomatoes in puree

2 tablespoons tomato paste

2 teaspoons dried oregano

1 teaspoon dried basil

1/4 cup drained capers

2 tablespoons dry red wine

salt and pepper

4 pounds mussels, beared and washed

1. Heat the oil in a skillet set over medium-high heat.

2. Add the garlic and hot pepper and stir, cooking, about 2 minutes.

3. Add all of the remaining ingredients, except the mussels, and cook, uncovered, stirring occasionally, for about 15 minutes.

4. Add the mussels to the hot, bubbling tomato sauce. Cover and cook 8 to 10 minutes, until the mussels have opened.

5. Discard any mussels that remain closed. Stir well so that the tomato sauce and mussel juices are well combined.

Makes 4 servings.

Recipe courtesy of:

Calta, Marialisa, Barbarians at the Plate: Taming and Feeding the American Family. New York: Perigree Trade, 2005.

Photo courtesy of The Catholic Digest Magazine.

Shortcut Jambalaya (Mardi Gras Recipes)

Recipe Coordinator — Mon, 20 Feb 2012 19:14:00 +0000

Are you short of time this Mardi Gras season? I bet that you are! Foodcreate is at your service. Here is a streamlined, shorter version of that classic New Orleans jambalaya. Don’t run out of time. You can make this Mardi Gras recipe and still hit the parades and get your beads. Enjoy and Happy Mardi Gras!

2 pounds medium shrimp, or 1 pound peeled and deveined

2 Tablespoons vegetable oil

1 1/2 pounds boneless, skinless thicken thighs, cut into 1-inch pieces

1 14-ounce package smoked sausage

1 cup fresh seasoning vegetables (onion, bell pepper, celery, garlic)

1 7.9-ounce package of Creole jambalaya mix, such as Oak Grove Smokehouse or similar mix

1. Peel and devein shrimp if necessary. (Grocery stores now offer raw shrimp, peeled and deveined, frozen or fresh, that will save 30 minutes of peeling time.)

2. In a large, heavy pot, heat oil and brown chicken and sausage in single-layer batches and remove from pot.

3. Add seasoning vegetables and sauté. Return meat to pot.

4. Add 4 cups water, stir and bring to a boil. Add jambalaya mix and bring to a boil again.

5. Cover, reduce heat and simmer for 30 to 40 minutes or until rice is done and liquid is absorbed. Do not add extra seasonings. The mix includes lot of seasoning. About half way through the cooking (15 minutes), gently stir the jambalaya.

Serves 8 for dinner or 16 at a party buffet.

Serve with Louisiana hot sauce.

Recipe courtesy of Dale Curry and New Orleans Magazine. Recipe published in the February 2012 issue. Photo courtesy of hotelmonteleone.com.

Southern Swamp Water (Mardi Gras Beverage Recipes)

Recipe Coordinator — Mon, 20 Feb 2012 12:20:00 +0000

As you celebrate Mardi Gras, why not mix up a batch of this swamp water for friends and family alike? Celery and lemon juice mix together to make an exciting concoction. Enjoy and Happy Mardi Gras!

celery salt

1 teaspoon kumquat jelly or muddled kumquat

2 ounces Bama vodka (or other premium vodka)

1 ounce celery juice

1/2 ounce simple syrup

1/2 ounce lemon juice

1. Coat rim of martini or cocktail glass with celery salt.

2. Spoon kumquat jelly or muddle into bottom of glass.

3. Combine remaining ingredients in an ice filled cocktail shaker.

Shake and strain into glass.

Serve.

Recipe and photo courtesy of Robert Delmarter, Bar manager, True, Mobile, AL. Recipe published in Louisiana Cookin Magazine, March 2011.

Mardi Gras Pasta Salad

Recipe Coordinator — Mon, 20 Feb 2012 12:06:00 +0000

Mardi Gras is a fascinating and historical time of year. This exquisite pasta salad uses one of the official Mardi Gras colors. The colors of the New Orleans Carnival were chosen in 1872 by that year's Rex. By some accounts, the colors were chosen because Rex thought they looked good together. Twenty years later, for the 1892 parade, Rex declared that the colors had meaning: purple for justice, green for faith and gold for power. Celebrate the day with this special pasta recipe and Happy Mardi Gras!

Chicken Tortilla Soup (Happy Mardi Gras Recipes)

Recipe Coordinator — Mon, 20 Feb 2012 11:45:00 +0000

Mardi Gras season is upon us! Celebrate this special occasion with a big pot of chicken tortilla soup. This intense soup is rustic, exotic, and full of flavor and colors. As you head out to celebrate, keep a pot on the stove waiting for your eventual return.

2 packs of boneless, skinless chicken tenders

6 cups of water

½ teaspoons fajita seasoning

1 medium green bell pepper, chopped

1 medium red bell pepper, chopped

1 large red onion, chopped

3 - 4 large cloves of minced garlic

Juice of 1 lime

3 32-ounce boxes of Swanson’s Chicken Broth

4 chicken bouillon cubes

1 15-ounce can sweet whole kernel corn

1 15- ounce can light kidney beans

1 15- ounce can pinto beans

1 15- ounce can black beans, rinsed and drained

1 10- ounce can of Rotel “Mexican Festival” with lime juice and cilantro

1 15- ounce can Hunts diced tomatoes with basil, garlic & oregano

1 ¼ teaspoons Mexene chili powder

1 ¼ teaspoons cumin

1 teaspoon dried basil

3 teaspoons mexican oregano

3 tablespoons dried parsley flakes

Cayenne pepper & salt, too taste

¼ cup uncooked long grain rice

1. Add fajita seasoning to water and boil chicken tenders for about 20 minutes or until done.

2. Remove chicken from pot and shred into small pieces and set aside.

3. Add remaining ingredients (except for rice), and cook on a medium/low heat for about 30 - 45 minutes then add chicken and rice.

4. Cover pot and lower heat to a simmer for about 30 minutes or longer on simmer.

These ingredients are optional and added after soup is served:

Corn tortillas, cut into strips and baked or fried until golden

Avocados, cubed (once cubed, squeeze the juice of 1 lime and toss, to prevent browning)

Shredded Monterey Pepper Jack Cheese

Makes enough for a crowd.

Recipe courtesy of Debbie Guidry-Gauthier, Breaux Bridge, LA for Louisiana Cookin Magazine. Recipe published in the February 2010 issue.

Pork Lo-Mein

Recipe Coordinator — Wed, 25 Jan 2012 21:10:00 +0000

The Chinese New Year began January 23, 2012. 2012 is the Year of the Dragon. This is one of the most revered years of the Chinese New Year calendar. People who are born under the sign are regarded as innovative and passionate who are confident and fearless. Celebrate this wonderful occasion with a stupendous noodle and pork recipe that bursts with incredible flavor and simplicity. Happy New Year!

1 pound fresh Oriental noodles

4 tablespoons oil

3/4 teaspoon mixed minced garlic and ginger

4 green onions, cut in 1-inch pieces

2 cups fresh bean sprouts

1/2 cup julienne celery, cut in 2-inch strips

1/2 cup julienne carrot strips, cut in 2-inch strips

1/2 pound sliced barbecue pork (or other cooked meats)

1 teaspoon sherry

Seasonings

1-1/2 tablespoons soy sauce

1 tablespoon oyster sauce

3/4 teaspoon sugar

1-1/2 teaspoons sesame seed oil

Salt and pepper to taste

1. Boil 4 quarts water. Add noodles and cook according to package directions until slightly firm.

2. Remove to colander and run cold water over noodles until cool, and drain well.

3. Add 1 tablespoon oil to noodles and mix in colander.

4. Heat 3 tablespoons oil. Sauté ginger and garlic mixture.

5. Add onions, carrots and celery; stir-fry 30 seconds. Add bean sprouts and barbecue pork and stir-fry another 30 seconds.

6. Stir in cooked noodles. Brown noodles by turning over every 30 seconds for 4 minutes.

7. Sprinkle in sherry and add seasonings. Stir well and serve.

Recipe courtesy of Judy Walker. Recipe published 1/19/12 in the New Orleans Times-Picayune. Photo courtesy of ThemesBank.com.