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RECIPE INDEX [Newspaper Article] — East Valley Tribune — 6 March 2002
RECIPE INDEX APPETIZERS • Stuffed Mushrooms, D4 SOUPS & SALADS • Greek Barley Supper Salad, D2 • Papaya Soup, D4 MAIN DISHES • Poisson Cru, D4 • Poulet Fafa, D4 • Rigatoni With Cauliflower, Pine Nuts and Raisins, D3 • Russian-style Chicken Cutlets, D2 • Sauteed Prawns, D4 DESSERTS • Bananas Flambe, D4 • Cherry Berry Cobbler, D3 • Chocolate Marbled Blondies, D3 • Mayonnaise Chocolate Cake, D2 • M&M’s Scotchies, D3
Award-winning Cherry Berry Cobbler is fruit of delicious trial and error [Newspaper Article] — East Valley Tribune — 6 March 2002
Local Flavor Award-winning Cherry Berry Cobbler is fruit of delicious trial and error Hillary Zapata has a great recipe for folks with extra Girl Scout Thin Mints on their hands. "You crunch them up and put them in a blender with some vanilla ice cream and make a Blizzard," said the 9-year-old Taft Elementary School student. Another of her creations, Cherry Berry Cobbler, is a dessert for which she received a $50 savings bond and a Pillsbury cookbook in a recent culinary contest. "She loves cherries," said her mom, Afton, of Mesa. Consequently that became the main ingredient in Hillary’s entry in the Albertson’s/ Pillsbury Kids’ Cook-Off. "It took us three tries to get it right," Hillary said. "First we tried putting the biscuits on top and then we put them on the bottom." The third time, the fourth-grader used a roller and flattened the crescent rolls before laying them on top. It worked like a charm. "You can eat this with ice cream or whipped cream," Hillary said. Her...
Vegetarian rigatoni gets a flavor burst from pine nuts and raisins [Newspaper Article] — East Valley Tribune — 6 March 2002
Vegetarian Cooking Vegetarian rigatoni gets a flavor burst from pine nuts and raisins CONCORD, N.H. — For Peter Berley, good vegetarian cooking comes down to the same basic principles as any other cuisine — tools, technique and history. It’s pretty simple, really. Without the proper tools and techniques, the best of ingredients can turn out lackluster. In addition, a dish steeped in history and culture provides both depth of flavor and meaning. Berley, who is following up his award-winning ‘‘The Modern Vegetarian Kitchen’’ with a new book on seasonal and speedy vegetarian cooking, said none of those principles should intimidate the home cook. For vegetarian cooking, particularly, only a few basic tools are essential. These include good knives, a food processor, plenty of stainless steel bowls, measuring instruments, and heavy bottomed pots and pans. As for knowing what to do with that equipment: Spending time in the kitchen is one of the best ways of learning. Berley i...
RIGATONI WITH CAULIFLOWER, PINE NUTS AND RAISINS [Newspaper Article] — East Valley Tribune — 6 March 2002
RIGATONI WITH CAULIFLOWER, PINE NUTS AND RAISINS Preparation time 40 minutes. Makes 4 servings. 2 tablespoons salt 1 small cauliflower, cored and separated into about 4 cups of florets 4 tablespoons extra-virgin olive oil 1 large onion, diced 1 /4 cup pine nuts 3 garlic cloves, chopped 2 large bay leaves 1 /2 teaspoon saffron 1 /2 teaspoon hot red pepper flakes 3 tablespoons tomato paste 1 /2 cup raisins 1 /2 cup water 1 /3 cup dry white wine 3 /4 pound rigatoni 1 /4 cup finely chopped fresh parsley Fresh ground black pepper, to taste 1 /2 cup grated Parmesan cheese, for garnish • Bring a large pot of water to a boil. Add salt. When water returns to a boil, add the cauliflower and blanch for 2 minutes. Remove the cauliflower and set aside. Reserve the water for cooking the pasta. • In a wide, heavy saute pan, warm the oil over a medium flame. Add the onion and a pinch of salt. Saute 5 to 7 minutes, or until softened. Add the pine nuts, garlic, bay leaves, saffron and r...
CHOCOLATE MARBLED BLONDIES [Newspaper Article] — East Valley Tribune — 6 March 2002
CHOCOLATE MARBLED BLONDIES Makes 16 bars. 2 tablespoons granulated sugar 1 large egg yolk 1 /4 cup unsweetened cocoa powder 4 ounces cream cheese, softened 1 /2 cup (1 stick) butter 1 /2 cup firmly packed light brown sugar 1 large egg 2 teaspoons vanilla extract 1 1 /2 cups all-purpose flour 1 1 /4 teaspoon baking soda 1 cup M&M’s Chocolate Mini Baking Bits, divided • Preheat oven to 350 degrees. • Lightly grease a 9x 9x2-inch baking pan; set aside. • In large mixing bowl cream butter and sugar. Add egg until well blended; stir in vanilla. Combine flour and baking soda; stir into creamed mixture. Stir in 2 /3 cup M&M’s Chocolate Mini Baking Bits; set aside. Dough will be stiff. • In separate bowl beat together cream cheese, granulated sugar and egg yolk until smooth; stir in cocoa powder until well blended. • Place chocolate-cream cheese mixture in six equal portions evenly in bottom of prepared baking pan. Place reserved batter around cream cheese mixture an...
CHERRY BERRY COBBLER [Newspaper Article] — East Valley Tribune — 6 March 2002
CHERRY BERRY COBBLER Makes 12 servings. 2 cups cherry pie filling 1 package frozen assorted berries, thawed 1 /3 cup powdered sugar 1 (8-ounce) package cream cheese 1 teaspoon vanilla 1 egg 1 tube of refrigerated Pillsbury crescent rolls Cinnamon and sugar spicing 1 /3 cup pecans GLAZE 1 /4 cup butter 2 tablespoons milk 1 /2 cup powdered sugar Pecans, small handful diced fine (optional) • Preheat oven to 400 degrees. In an 11 x 7-inch glass dish or 9 x 9-inch square pan, combine 2 cups cherry pie filling and 1 package of assorted frozen berries. • In a separate bowl, combine softened cream cheese, powdered sugar, vanilla and egg. Whisk until completely smooth. Pour over fruit. • Layer Pillsbury refrigerated biscuits, torn in small pieces, over fruit and cream cheese mixture. Push biscuits into dish. • Sprinkle about 2 tablespoons cinnamon and sugar spice over biscuits. Bake for 25-30 minutes. • Prepare glaze by combining the softened butter with the milk and the 1 /2 cup pow...
The Hot List [Newspaper Article] — East Valley Tribune — 6 March 2002
The Hot List Rankings are based on a Los Angeles Times poll of national cookbook and independent booksellers. 1. ‘‘Dr. Atkins’ New Diet Revolution’’ by Robert C. Atkins 2. ‘‘Fast Food Nation’’ by Eric Schlosser 3. ‘‘How to Be a Domestic Goddess: Baking and the Art of Comfort Cooking’’ by Nigella Lawson 4. ‘‘Salt: A World History’’ by Mark Kurlansky 5. ‘‘Lidia’s Italian-American Kitchen’’ by Lidia Bastianich 6. ‘‘How to Eat’’ by Nigella Lawson 7. ‘‘Weight Watchers New Complete Cookbook’’ 8. ‘‘Make It in Minutes: Easy Recipes in 15, 20 and 30 Minutes’’ by Weight Watchers 9. ‘‘Kitchen Confidential’’ by Anthony Bourdain 10. ‘‘Fix-It and Forget-It Cookbook’’ by Dawn J. Ranck, Phyllis Pellman Good and Cheryl Benner
SHARE YOUR RECIPES [Newspaper Article] — East Valley Tribune — 6 March 2002
SHARE YOUR RECIPES Good taste exists in every family — in the form of special recipes passed from generation to generation. We invite you to share one of yours and tell us about its significance to your family. Please send your recipe to Amanda Kingsbury, East Valley Tribune, 120 W. First Ave., Mesa, AZ 85210, or e-mail firstname.lastname@example.org. Include your name, daytime phone number and city of residence, along with a brief explanation of the recipe’s history and importance.
M&M’S SCOTCHIES [Newspaper Article] — East Valley Tribune — 6 March 2002
M&M’S SCOTCHIES 1 (12 ounce) package M&M’s Chocolate Mini Baking Bits 1 (12 ounce) package butterscotch morsels 2 cups peanut butter 8 cups crisp rice cereal • Melt butterscotch morsels and peanut butter in microwave. • Stir in crisp rice cereal. Stir in 3 /4 cup of M&M’s Chocolate Mini Baking Bits. • Press mixture into 13x9-inch pan. Sprinkle rest of M&M’s Chocolate Mini Baking Bits on top. Refrigerate at least 1 hour.
‘Survivor’ teams unlikely to dine this well [Newspaper Article] — East Valley Tribune — 6 March 2002
‘Survivor’ teams unlikely to dine this well In a commercial promoting CBS’ "Survivor: Marquesas," Mesa’s Tammy Leitner captures the urgency cast members feel as their bellies start to rumble nearly a week into their adventure. "I haven’t eaten red meat in 10 years," Leitner said. "But you put a cow in front of me, I’m going to eat the damn thing." Unfortunately for Leitner and the 14 other castaways still stranded on the tiny French Polynesian island of Nuka Hiva, the show’s hook for the fourth installment of the popular reality series is, "No food. No Fire. No water." No mention of a steer. Or even a bowl of rice. So what do they eat? "Up until 100 years ago, cannibals lived on the island," said executive producer Mark Burnett. He’s not saying . . . ? Nah! The island is filled with fruit trees, wild pigs and chickens, so the scheming and back-stabbing contestants probably won’t have to resort to "Tammy tamales," said experts on the Marquesas Islands, which are near Tahiti...
POULET FAFA [Newspaper Article] — East Valley Tribune — 6 March 2002
POULET FAFA 6 chicken leg quarters 2 tablespoons of olive oil for browning 2 bunches fresh spinach Salt and pepper Cornstarch 1 can coconut milk Water • Remove chicken skin. Cut thigh in half through the bone and do the same with the leg. Brown chicken pieces in a heavy pan. • Add salt and pepper to the known for their delicate sauces, which often use fresh vanilla beans and coconut milk that are grown on the islands." The traditional Tahitian feast, called a tamaaraa, often includes roasted pork or chicken cooked in a dug-out underground oven called an ahimaa, Threlkeld said. The celebrations always conclude with a big show filled with exotic costumes and traditional Polynesian singing and dancing, he said. Easy access to the ocean makes seafood a staple of natives’ diet. Poisson cru is the national dish of Tahiti and the Marquesas Islands, Threlkeld said. The dish is made up of raw fish and diced chicken and add enough water just to cover chicken. Bring to a boil and tur...