Tag Archives: recipe
Pantry Raiders | Serve banana coffee cake with a twist
By NewsLine Staff
mail@floridanewsline.com
Waiting for bananas to ripen for baking can try anyone’s patience. Laurie McNamara, author of “Simply Scratch: 120 Wholesome Homemade Recipes Made Easy” (Avery), admits she doesn’t have the patience for bananas to brown and that roasting them in the oven speeds up the process. That process is on display in McNamara’s recipe for “Roasted Banana Coffee Cake,” which makes a great addition to breakfast tables and brunches.
Pantry Raiders | Serve steak alongside a backyard barbecue staple
By NewsLine Staff
mail@floridanewsline.com
A night of al fresco dining next to a grill in the backyard can be a great way to spend an evening. Nearly any type of food can be grilled, and steaks tend to be especially good when cooked over an open flame. The following recipe for Grilled Rib-Eye Steaks with Mushroom-Shallot Butter from Laurie McNamara’s “Simple Scratch” (Avery) is sure to please, especially when coupled with McNamara’s recipe for Baked Beans, a must-have staple for any backyard barbecue.
Pantry Raiders | Grill up hot dogs with the works
By NewsLine Staff
mail@floridanewsline.com
Backyard barbecues simply would not be the same without hot dogs. While many people may not eat hot dogs during much of the year, come summertime when the grills are fired up, hot dogs take center stage.
Try your hand at homemade salsa for Cinco de Mayo
By NewsLine Staff
mail@floridanewsline.com
Tortilla chips just aren’t the same without salsa, a spicy sauce that has many variations. Many people enjoy store-bought salsa, but home chefs and foodies might want to try their hands at homemade salsa, which can be just as delicious as a restaurant-quality variety. If you like your salsa to come with a little extra kick, consider the following recipe for “Fiery Corn Salsa” from Kelley Cleary Coffeen’s “200 Easy Mexican Recipes” (Robert Rose).
Pantry Raiders | Fire up the grill for fresh veggies
By NewsLine Staff
mail@floridanewsline.com
Vegetables are more versatile than many people may know. Steaming or sautéing vegetables might be among the most popular ways to cook veggies, but grillmasters know that it’s not just main dishes that taste great when cooked over an open flame. As the following recipe for “Charred Green Beans with Lemon Verbena Pesto” from Karen Adler and Judith Fertig’s “The Gardener & The Grill” (Running Press) can attest, grilled vegetables make for simple yet satisfying side dishes.
