http://blog.mlive.com/great-tastes/Grand Rapids Food, Recipes and CookingenTue, 10 Nov 2009 13:44:20 PSTMovable Type Enterprise 4.29-advance http://www.sixapart.com/movabletype/noGrand Rapids Food, Recipes and Cookinggreat-tasteshttp://feedburner.google.comhttp://feedproxy.google.com/~r/great-tastes/~3/D6_efMf-zcw/prosciutto-wrapped_avocado_and.htmlRecipeThe Grand Rapids Press staffTue, 10 Nov 2009 13:44:20 PSTtag:blog.mlive.com,2009:/great-tastes//3444.3922568 ]]>Lay prosciutto slices on flat surface; top each with one red pepper slice; place avocado slices on pepper slices; cover with remaining red pepper. Roll and secure with picks.http://blog.mlive.com/great-tastes/2009/11/prosciutto-wrapped_avocado_and.htmlhttp://feedproxy.google.com/~r/great-tastes/~3/zUR_heCXOxo/healthy_holiday_recipe_toffee.htmlRecipeThe Grand Rapids Press staffTue, 10 Nov 2009 13:40:14 PSTtag:blog.mlive.com,2009:/great-tastes//3444.3922556 ]]>Spread with melted chocolate and sprinkle with chopped nuts.http://blog.mlive.com/great-tastes/2009/11/healthy_holiday_recipe_toffee.htmlhttp://feedproxy.google.com/~r/great-tastes/~3/GSNzTpcutTA/healthy_holiday_recipe_mm_soy.htmlRecipeThe Grand Rapids Press staffTue, 10 Nov 2009 13:37:03 PSTtag:blog.mlive.com,2009:/great-tastes//3444.3922546 ]]>Spread brownie batter over oatmeal layer in pan. Sprinkle remaining oatmeal mixture evenly over brownie layer. Bake at 350 degrees for 25 to 30 minutes. Cool in pan on rack 10 minutes. Cut into 32 bars.http://blog.mlive.com/great-tastes/2009/11/healthy_holiday_recipe_mm_soy.htmlhttp://feedproxy.google.com/~r/great-tastes/~3/6qpc7m67kRY/healthy_holiday_recipe_lighten.htmlRecipeThe Grand Rapids Press staffTue, 10 Nov 2009 13:35:22 PSTtag:blog.mlive.com,2009:/great-tastes//3444.3922537 ]]>In medium bowl, stir spinach, sour cream, mayonnaise, soup mix, water chestnuts and green onions until well mixed. Cover; chill at least 2 hours to blend flavors. Stir before serving.http://blog.mlive.com/great-tastes/2009/11/healthy_holiday_recipe_lighten.htmlhttp://feedproxy.google.com/~r/great-tastes/~3/5Q4X02fvXks/healthy_holiday_recipe_bean_wi.htmlRecipeThe Grand Rapids Press staffTue, 10 Nov 2009 13:31:49 PSTtag:blog.mlive.com,2009:/great-tastes//3444.3922522 ]]>Simmer over low heat about an hour, or until the bean mixture thickens, stirring frequently to prevent scorching.http://blog.mlive.com/great-tastes/2009/11/healthy_holiday_recipe_bean_wi.htmlhttp://feedproxy.google.com/~r/great-tastes/~3/2ZnCt2h2_q8/healthy_holiday_recipe_vegan_e.htmlRecipeThe Grand Rapids Press staffTue, 10 Nov 2009 13:32:16 PSTtag:blog.mlive.com,2009:/great-tastes//3444.3922516 ]]>In blender, crumble the tofu and blend with soymilk, honey and salt. Blend until smooth. Pour into mixing bowl, and whisk in water, rum and vanilla. Cover and refrigerate.http://blog.mlive.com/great-tastes/2009/11/healthy_holiday_recipe_vegan_e.htmlhttp://feedproxy.google.com/~r/great-tastes/~3/UdOif3Vzri0/recipe_chocolate_chip_scones.htmlRecipeThe Grand Rapids PressTue, 03 Nov 2009 11:50:38 PSTtag:blog.mlive.com,2009:/great-tastes//3444.3871713 ]]>Roll dough into 2-inch balls and place on a parchment-covered jelly roll pan, about 2 inches apart. Flatten slightly.http://blog.mlive.com/great-tastes/2009/11/recipe_chocolate_chip_scones.htmlhttp://feedproxy.google.com/~r/great-tastes/~3/VQQ8xeSZcpc/recipe_cheddar_chili_roll-up_b.htmlRecipeThe Grand Rapids PressTue, 03 Nov 2009 11:48:08 PSTtag:blog.mlive.com,2009:/great-tastes//3444.3871700 ]]>Roll out dough into a 9-inch-wide rectangle. Sprinkle with cheeses and chili powder. Roll up, starting with one shorter end, and place in a greased loaf pan, seam side down. http://blog.mlive.com/great-tastes/2009/11/recipe_cheddar_chili_roll-up_b.htmlhttp://feedproxy.google.com/~r/great-tastes/~3/etbvRLulD_g/recipe_italian_stew.htmlRecipeThe Grand Rapids PressTue, 03 Nov 2009 11:48:58 PSTtag:blog.mlive.com,2009:/great-tastes//3444.3871694 ]]>Add shallots or onion, celery, carrots and garlic. Cook over medium heat until vegetables soften. Add diced tomatoes, tomato sauce, kidney beans, beef broth, Italian seasoning, basil, salt and pepper. Bring to a boil, cover and reduce heat; simmer 30 minutes.http://blog.mlive.com/great-tastes/2009/11/recipe_italian_stew.htmlhttp://feedproxy.google.com/~r/great-tastes/~3/unZdatV1jrw/recipe_ginger_salad.htmlRecipeThe Grand Rapids PressTue, 03 Nov 2009 11:41:40 PSTtag:blog.mlive.com,2009:/great-tastes//3444.3871687 ]]>Layer greens, green onions, Mandarin oranges, almonds and cabbage/carrot mix. http://blog.mlive.com/great-tastes/2009/11/recipe_ginger_salad.htmlhttp://feedproxy.google.com/~r/great-tastes/~3/Fo62GixoxqY/recipe_cajun_aioli.htmlRecipeThe Grand Rapids PressTue, 03 Nov 2009 11:38:37 PSTtag:blog.mlive.com,2009:/great-tastes//3444.3871678 ]]>In a bowl, combine mayonnaise, Tabasco sauce, garlic powder, chili powder, minced onions, nutmeg and pepper; mix well. Cover and chill until ready to serve.http://blog.mlive.com/great-tastes/2009/11/recipe_cajun_aioli.htmlhttp://feedproxy.google.com/~r/great-tastes/~3/KZ9B5k_cmfI/recipe_empanadas_with_cajun_ai.htmlRecipeThe Grand Rapids PressTue, 03 Nov 2009 11:39:18 PSTtag:blog.mlive.com,2009:/great-tastes//3444.3871670 ]]>In a frying pan over medium heat, cook sausage thoroughly; drain. Add minced onions, garlic powder, cumin and pumpkin pie spice to sausage.http://blog.mlive.com/great-tastes/2009/11/recipe_empanadas_with_cajun_ai.htmlhttp://feedproxy.google.com/~r/great-tastes/~3/-8RdoprbxtM/recipe_irish_cream_cheesecake.htmlRecipeThe Grand Rapids PressTue, 27 Oct 2009 10:56:21 PDTtag:blog.mlive.com,2009:/great-tastes//3444.3828700 ]]>In separate bowl, combine cream cheese, whiskey, brown sugar, cinnamon and nutmeg. Beat with electric mixer until smooth and creamy.http://blog.mlive.com/great-tastes/2009/10/recipe_irish_cream_cheesecake.htmlhttp://feedproxy.google.com/~r/great-tastes/~3/cQLr8Gtnbj8/recipe_pumpkin_ravioli_with_wi.htmlRecipeThe Grand Rapids PressTue, 27 Oct 2009 10:47:34 PDTtag:blog.mlive.com,2009:/great-tastes//3444.3828629 ]]>To make the ravioli, place a wonton wrapper on work surface. Brush edges with beaten egg. Place 1 tablespoon pumpkin filling in center of wrapper. Place a second wonton over filling and press gently. http://blog.mlive.com/great-tastes/2009/10/recipe_pumpkin_ravioli_with_wi.htmlhttp://feedproxy.google.com/~r/great-tastes/~3/Y0OiEJOND4c/drink_recipe_the_london_fog.htmlRecipeThe Grand Rapids PressTue, 27 Oct 2009 10:43:32 PDTtag:blog.mlive.com,2009:/great-tastes//3444.3828621 ]]>In cocktail shaker, combine gin, pear liqueur, pear nectar, lemon juice and rosemary syrup. Shake with ice, strain and serve in martini glass. http://blog.mlive.com/great-tastes/2009/10/drink_recipe_the_london_fog.htmlhttp://feedproxy.google.com/~r/great-tastes/~3/2r6SS1WZmk0/drink_recipe_the_hayride.htmlRecipeThe Grand Rapids PressTue, 27 Oct 2009 10:42:18 PDTtag:blog.mlive.com,2009:/great-tastes//3444.3828618 ]]>In cocktail shaker, combine maple syrup, brandy, vermouth, cider, orange juice and bitters. http://blog.mlive.com/great-tastes/2009/10/drink_recipe_the_hayride.htmlhttp://feedproxy.google.com/~r/great-tastes/~3/Gd7k-FzL16g/recipe_hazelnut_crusted_rainbo.htmlRecipeThe Grand Rapids PressTue, 27 Oct 2009 10:54:10 PDTtag:blog.mlive.com,2009:/great-tastes//3444.3828608 ]]>In medium skillet, heat oil over medium heat. When oil is hot, but not smoking, saute trout pieces, skin side up, until browned, about 2 minutes. http://blog.mlive.com/great-tastes/2009/10/recipe_hazelnut_crusted_rainbo.htmlhttp://feedproxy.google.com/~r/great-tastes/~3/KL7Lpjikjfc/recipe_classic_cheese_fondue.htmlRecipeThe Grand Rapids PressTue, 20 Oct 2009 14:42:23 PDTtag:blog.mlive.com,2009:/great-tastes//3444.3795491 ]]>In saucepan, combine the wine and lemon juice. Heat over medium heat, but do not boil. Reduce heat to low; slowly add the two grated cheeses. Melt the cheese, stirring constantly. Slowly add flour and Kirsch, stirring well to combine. Add the pepper and nutmeg or paprika. If fondue is too loose, add more cheese. If fondue is too stiff, add more wine.http://blog.mlive.com/great-tastes/2009/10/recipe_classic_cheese_fondue.htmlhttp://feedproxy.google.com/~r/great-tastes/~3/rDqNLE2ao44/recipe_chicken_sate_with_peanu.htmlRecipeThe Grand Rapids PressTue, 20 Oct 2009 14:41:25 PDTtag:blog.mlive.com,2009:/great-tastes//3444.3795484 ]]>Thread 2 -3 pieces of chicken onto small bamboo skewers and sprinkle with sesame seeds. Broil for 3-4 minutes or until golden, turning once.http://blog.mlive.com/great-tastes/2009/10/recipe_chicken_sate_with_peanu.htmlhttp://feedproxy.google.com/~r/great-tastes/~3/IKscsdfbrwg/recipe_persian_lima_bean_rice.htmlRecipeThe Grand Rapids PressTue, 20 Oct 2009 14:37:41 PDTtag:blog.mlive.com,2009:/great-tastes//3444.3795471 ]]>Place rice and bean mixture back into the pot. Do not stir. Pour 1 to 2 tablespoons melted butter over the top of the rice.http://blog.mlive.com/great-tastes/2009/10/recipe_persian_lima_bean_rice.htmlnonadult