Ingredients: One quart (32 ounces) of mix Eleven ounces of fresh squeezed lime juice. Fresh squeezed is key. Eight ounces of simple syrup (combine equal parts sugar and water, bringing to a boil and let cool. Thirteen ounces of water.
Here are some yummy recipes as heard the The John Williams show. From Tricia Cornell of Heavy Table and Author of Eat More Vegetables Holiday Pineapple Cheeseball Yum Hoy Oyster and Lettuce Wraps Two recipes from […]
Mitch Omer is the owner of Hell’s Kitchen restaurant in downtown Minneapolis. Since the restaurant opened 12 years ago, Omer’s been making his own peanut butter.
Here are some healthy snack ideas for kids from Janice Cox, RD, LD, Lunds and Byerly’s Corporate Dietitian.
Every Friday, Mike Augustyniak will be picking up a new cocktail recipe from a local mixologist. Throughout December, he’s getting his inspirations from The Strip Club near downtown St. Paul. This week’s selection will warm you up during the coldest months of the year.
Click here for the recipe for Rabbit Loin and Brussels Sprout Salad from Vincent A Restaurant.
Happy Holidays! Thanksgiving went off without a hitch and was full of food and family. We did two Thanksgivings this year — one with turkey and one with ham so that offered some variety over the two days of heavy eating.
Click here for a recipe for thumbprint cookies from Katie Lawrence, bakery manager at Byerly’s St. Louis Park.
All this week, The WCCO This Morning Show team has been sharing their favorite family recipes. As we found out, Natalie’s family loves the butter. They shared their stuffing and carrot soufflé recipes, plus what makes the potatoes fluffy.
All week the WCCO Morning Show is sharing its favorite family recipes in time for your Thanksgiving. Today, Natalie Nyhus challenges Jason DeRusha’s stuffing recipe with her own family favorite.
All week the WCCO Morning Show is sharing its favorite family recipes in time for your Thanksgiving. Today we’re talking stuffing. Jason DeRusha’s mom does it one way, but his mother-in-law has a pretty big twist.
Here are recipes for a few family favorites for Thanksgiving from the WCCO Morning Show’s Jamie Yuccas.
Ingredients 2 cups frozen mixed vegetables, thawed 1 cup diced cooked chicken 1 can (10 3/4 oz) condensed cream of chicken soup 1 can (16.3 oz) refrigerated biscuits Directions Heat oven to 375°F. In medium […]
Click here for the recipe for Charlie’s Café Exceptionale’s potato salad.
No-Knead Artisan Free-Form Loaf From “The New Artisan Bread in Five Minutes a Day.” Each loaf will average five minutes of active preparation time. Makes enough dough for four loaves, slightly less than 1 pound each. In a 5-quart container, mix yeast, water and salt. Add the flour, then use a spoon, stand mixer or high-capacity food processor to mix until uniform. Cover (not airtight) and allow to rise at room temperature for about two hours. The dough can be shaped and baked the day it’s mixed, or refrigerated in a lidded container (not airtight) for up to 14 days. The dough is easier to work with after three hours refrigeration.