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STUFFED MUSHROOMS [Newspaper Article] — East Valley Tribune — 6 March 2002
STUFFED MUSHROOMS 24 white or cremini mushrooms with caps about 1 1 /2 inches in diameter 2 tablespoons extra virgin olive oil, plus more for the tops of the mushrooms if you like 1 /2 cup finely chopped scallions 1 /2 cup finely chopped red bell peppers 1 /2 cup coarse bread crumbs 1 /2 cup grated Parmigiano Reggiano cheese 1 /4 cup finely chopped fresh Italian parsley Salt Freshly ground black pepper 4 tablespoons unsalted butter 1 /2 cup chicken stock, vegetable stock or canned reduced-sodium chicken broth 1 /4 cup dry white wine (optional) • Preheat oven to 425 degrees. Remove the stems from the mushrooms and chop the stems fine. • Heat 2 tablespoons olive oil in a medium skillet over medium heat. Add the scallions and cook until wilted, about 1 minute. Sir in the red peppers and chopped mushroom stems and cook, stirring, until tender, about 3 minutes. Remove and cool. • Toss the bread crumbs, grated cheese, 2 tablespoons of the parsley and the sauteed vegetables until t...
POISSON CRU [Newspaper Article] — East Valley Tribune — 6 March 2002
POISSON CRU 2 pounds fresh tuna 2 carrots 2 tomatoes 8 limes 3 small green onions 1 clove garlic 1 small cucumber The pressed cream of one grated coconut • Cut the tuna in cubes and rinse with salted water. Let fish soak in the salted water in the refrigerator with the clove of garlic, crushed, for half an continent," he said. "Just offshore, it goes down to more than 3,000 feet deep and there are massive ocean swells that make it quite dangerous. There are a lot of sharks out there." If the sharks scare them from a seafood diet, the hour. • Grate coarsely or chop the vegetables. • Drain the fish, then cover with the juice of the limes, allowing the fish to marinate for about five minutes in the lime juice. • Drain and discard the lime juice. Add the vegetables and the coconut cream to the fish. Add salt and pepper to taste. Mix well and serve chilled. survivors can turn to the island’s staples — coconuts, breadfruit, bananas, pineapples and taro, Threlkeld said. That is...
PAPAYA SOUP [Newspaper Article] — East Valley Tribune — 6 March 2002
PAPAYA SOUP Serves 6. 2 papayas, about 3 pounds 1 large onion 2 tablespoon chopped ginger Salt and pepper to taste 2 ounces butter 2 ounces olive oil 4 mint leaves 8 cups water • Peel the papayas and take out the seeds. Cut the papayas into big cubes. Chop the onion and the ginger. • Put the butter, olive oil and chopped onion in a pan and cook over medium heat until the onion becomes translucent. Add the chopped ginger and cook for 2 minutes more. • Add the papaya cubes, mint, salt, pepper and water and cook over high heat until the mixture boils. Cover the soup and continue boiling for 20 minutes. When it is cooked, stir the soup and break up any large pieces. • Serve hot, warm or iced. The chef recommends you serve it iced in the summer. You can substitute melon for papaya.
SAUTÉED PRAWNS [Newspaper Article] — East Valley Tribune — 6 March 2002
SAUTÉED PRAWNS 2 pounds of prawns 1 small chopped onion 2 garlic cloves, crushed 1 cup water or white wine Parsley, finely chopped Salt and red pepper • Wash the prawns thoroughly, breaking off feelers or legs that are too long. • Fry the chopped onion in a heavy frying pan until golden. Add the prawns and continue cooking until they turn red in color. Season and add a glass of water or dry white wine to the pan. Add the crushed cloves of garlic and a light sprinkling of paprika. Cover the pan and allow to simmer for about 5 minutes. • Check the seasoning, sprinkle the fresh parsley, and serve hot.
BANANAS FLAMBE [Newspaper Article] — East Valley Tribune — 6 March 2002
BANANAS FLAMBE 2 full size bananas 1 tablespoon of sugar for each banana 1 shot of rum • Slice open one side of the banana, exposing the inside without removing the banana from the peel. Place one heaping spoonful of sugar along the inside length of each banana. Place in oven at 350 degrees until bananas start to turn a golden brown. • Remove from oven and pour rum over all bananas and set a flame. Serve hot and flaming.
The Body Wrap Company [Newspaper Article] — East Valley Tribune — 6 March 2002
We Guarantee YOU WILL LOSE 8-30 INCHES IN 1 HOUR Look Your Best Without Diets & Punishing Exercise Our All Natural Mineral Wrap • Helps you lose inches where you want to • Contours & Tones your body • Reduces Cellulite • Eliminates body impurities • Improves muscle definition Inches Stay Off IIf No Weight Is Gained & Periodic Maintenance Visits Are Made Unique Gift Certificates For All Occasions Custom Bridal And Birthday Packages Available Try Our Anti-Aging Treatments Enhancement Ne F w Herbal or Our Ask Breast System 2160 E. Brown Road Suite #3 • (480)-844-6149 www.thebodywrapandcompany.com (1/2 block east of Gilbert Rd. north side) $ 25 Off Only$ 165 Slenderizing Spoil Me Package Mineral Body Wrap Includes: Body Wrap, Or Or 5 3 wraps wraps for for $340 $210 Facial & Massage with this coupon with this coupon • Reg. $250 2160 E. Brown Rd. 2160 E. Brown Rd. 480-844-6149 480-844-6149 Not valid with other offers or prior Not valid with ot...
Orpheum Theatre [Newspaper Article] — East Valley Tribune — 6 March 2002
Starring DICK VAN PATTEN and FRANK GORSHIN at the historic ORPHEUM THEATRE Thursday - Sunday, March 14-17, 2002 Saturday and Sunday Matinees include post-show "Chat with the Cast" Call (602) 262-7272 or (800) 905-3315 or order online at Tickets.com Visit OrpheumTheatreFoundation.org for more information Ø631518