Healthy Recipes

Get Slurpy: It's mollusk madness at Elliott's Oyster New Year

Oyster New Year at Elliott's is a shell of an event.

continue reading...

Added on: Nov 1, 2007 in Category: Regional Cusine

Comment This Article   Refer it to Friend  

Cancer & Health Discover The Truth About Cancer And How To Eliminate Sickness And Disease Naturally By Health Expert Dr. Thompson! Click Here!

Other News in the Regional Cusine category

1. NASA will release disputed air safety research   Abandoning its secrecy policy, NASA promised Congress on Wednesday it will reveal results of an unprecedented U.S. aviation survey that found that aircraft near collisions, runway interference and other safety problems occur far more often than previously recognized. Category:   Regional Cusine 2. Tried 'n' True: Get more of those spicy apples you crave   Have you ever been to a restaurant where they served spiced apples? Then you think to yourself, “man, I would like to have more” and wish you could make something like it at home? Category:   Regional Cusine 3. Rum sweets grab ahold of spotlight   Yo-ho-ho! Category:   Regional Cusine 4. Gourmet to go: The Foodbar and Dish   Get ready for the Valley's latest dining trend: the market/cafe. Category:   Regional Cusine 5. Avocado soup makes perfect start to dinner   For one of my summer cooking classes, I offered a backyard supper menu featuring grill dishes and sides. The course was sold out within days with a waiting list so long that another session had to be planned. When the weather turns warm and the days are long, everyone, it seems, wants to entertain outside. Category:   Regional Cusine

Other News

Fire roasting red peppers You've read about this, seen the technique on TV, and now it's time to give it a try at home using those red peppers that your garden (or local farmers' market) is so generously providing. And who better to demonstrate it than Chef John of FoodWishes.com? Category:   From the Garden Chocolate Zucchini Cake recipe Do you think you'll die if you see another zucchini? Well then here's a recipe to die for. The photographer made hers in a Bundt pan, but the recipe below suggest a 13 x 9 baking pan. Either way, you're going to love this cake. Before you know it, you'll be out in the garden pulling back leaves looking for one or two zucchini for another batch. Ingredients 2 1/4 cups sifted all purpose flour 1/2 cup unsweetened cocoa powder 1 teaspoon baking soda 1 teaspoon salt 1 3/4 cups sugar 1/2 cup (1 stick) unsalted butter, room temperature 1/2 cup vegetable oil 2 large eggs 1 teaspoon vanilla extract 1/2 cup buttermilk 2 cups grated unpeeled zucchini (about 2 1/2 medium) 1 6-ounce package (about 1 cup) semisweet chocolate chips 3/4 cup chopped walnuts Procedure: Preheat oven to 325°F. Butter and flour 13 x 9 x 2-inch baking pan. Sift flour, cocoa powder, baking soda and salt into medium bowl. Beat sugar, butter and oil in large bowl until well blended. Add eggs 1 at a time, beating well after each addition. Beat in vanilla extract. Mix in dry ingredients alternately with buttermilk in 3 additions each. Mix in grated zucchini. Pour batter into prepared pan. Sprinkle chocolate chips and nuts over. Bake cake until tester inserted into center comes out clean, about 50 minutes. Cool cake completely in pan. Serves 12. Recipe source: Bon Appétit, November 1995 Photo credit: Tania Ho Category:   From the Garden Restaurant Inspections: Published July 30 Establishment inspections for July 9 through July 13: Category:   Regional Cusine