- More >>
- Mobile |
- Michigan Smart Shopper |
- Michigan Moms
Sponsored by -
|
|
Recipes
Hippy Hash - August 24
If you like to start you day with a little spice, the chefs at Dutch Brothers
What's Cooking 7/11/08: Bronze Chicken Stir Fry and Wasabi Steak Wrap |
Bronze Chicken Stir Fry Ingredients: 1 6oz chicken breast 8 oz Asian vegetables 2 oz teriyaki sauce 1 oz sweet and sour sauce 1 tsp minced garlic 2 oz butter wine 1 oz
Grilled Veggie Sandwich from Healthy You 7/06/08
Grilled Veggie Sandwich INGREDIENTS ? 1/4 cup mayonnaise ? 2-4 cloves garlic, minced ? 1 tablespoon lemon juice ? ½ cup sliced red bell peppers ?
Mixed Berry Sauce from Healthy You 7/6/08
Mixed Berry Sauce 2 ½ heaping cups mixed fresh or frozen berries, such as raspberries, strawberries, blackberries and blueberries Juice of 1/2 lemon (1 tablespoon) 1-2 tablespoons
Healthy You 6/29: Gulf Shrimp Roll |
Chef John State from the JW Marriott prepared this dish for WZZM 13 Healthy You.
Potato Pancakes - June 29th |
If you love hash browns, than Dee-Lite Bar and Grill in Grand Haven just might serve up a new favorite. WZZM 13's Meredith Ter Haar got to try Potatoe Pancakes for this week's Breafast on the Go.
What's Cooking 6/27/08: Strawberry Sconecake |
STRAWBERRY SCONECAKE Strawberry Compote: 2 pounds fresh strawberries, washed and quartered 1 pound frozen strawberries ½ cup sugar 1 teaspoon vanilla Macerate the strawberries by combining the fresh and frozen strawberries,
What's Cooking 6/20/08-Grandma's Homemade Cinnamon Rolls |
Grandma's homemade cinnamon rolls Rolls: 2 ½ cups flour ¼ cup sugar ¾ cup water 1 tsp. Salt 1 tsp. yeast Cinnamon to taste Brown sugar to taste Topping: 1 cup powder sugar ½ tsp. vanilla 1 Take Five's Pasta with Apple & Peanut Sauce - 6/16/08
Serves 8 8 ounces uncooked pasta 1/2 cup peanut butter 1 cup hot water 2 tablespoons soy sauce 2 tablespoons seasoned rice vinegar 1 tablespoon sugar or Take Five: Chicken Jalfrezi
Chicken Jalfrezi (Sweet & Sour) Ingredients Oil Ginger & Garlic Onion Tomato Chili Powder Turmeric Powder Comander Powder Cumin Powder Tomato Puree Whole Garam Masala ( Star anees, Cardomom, Bay leaves) Salt & a little Sue Chef's Asparagus Soup
2 tablespoons extra-virgin olive oil 1 1/2 cups finely chopped yellow onion Pinch finely ground salt 6 cups chicken stock Salt and freshly ground black pepper 2 pounds asparagus, cut Logan's Alley Drink Recipes
Bloody Mary 3 oz of absolute pepper 1/2 teaspoon of horse radish 1 tbsp of dill sauce 1/2 tbsp of Worcestershire sauce Three shakes of hot sauce A dash of celery Red Hatter Vegetable Strata
1 tbsp olive oil 2 tbsp butter 1 cup chopped red onion 1 green bell pepper, chopped 1 red bell pepper, chopped 8 ounces sliced mushrooms 1 cup seeded and chopped So Easy Apple Baby Food
6 medium golden delicious apples Step 1: PREP - Wash, peel, core and cut apples into one-inch (3 cm) slices. Step 2: COOK - Place Take Five Chambord Chocolate Fondue
Yield: 6 portions JW Marriott Grand Rapids INGRIEDIENTS: 1lb. Semi Sweet Dark Chocolate 16oz. Heavy Whipping Cream 36% 2oz. Whole Unsalted Butter 1oz. Chambord Liquor (optional) 6ea. Strawberries 2ea. Nectarines 3ea. Apricots 2ea. Black Plums 12ea. Marshmallows 6ea. Pretzel Rods 4oz. Pound Cake PROCEDURE: 1. In a medium size sauce Kiwi and Lime Refresher
For 6 to 8 serving: ½ Seedless Watermelon 2 Kiwis 2 Limes ½ Cup Sugar Coarse Sea Salt to taste Peel the watermelon and cut into 1 ½ inch Nikki and Ginger Wiersma's Campfire Cobbler Dessert
Build Campfire Dutch Oven w/ cover --------------------------------------------- 1. Line Dutch Oven with Heavy Duty Tin Foil and coat inside with margarine. 2. Empty Ghoulish Gooey Bars
1/4 cup. butter or margarine 2 - 16 oz. each bars Snickers candy bars, cut in pieces 40 marshmallows 2 cup. Corn Chex 2 cup. Take Five's Layered Broccoli Salad
Makes 6 servings Prep Time: 25 min Cook Time: 25 min Ingredients 6 cups chopped broccoli flowerets 1 small red onion, very thinly sliced 1 Chicken and Sausage Jambalaya
Serves Approximately 12 (One Cup Servings) 4 Cups strong chicken stock 2 Cups long grain rice 1 1/2 cup (about 8 oz) sliced andouille sausage 1 1/2 cup (about Take Five - Hannah's Blueberry Bliss - 8/22/08
Ingredients: 4 cups Vitamin D or whole milk 2 boxes white chocolate instant pudding 1 - 8 oz. package cream cheese (softened) Approx. 1 quart
The Betty - August 17, 2008 |
This week WZZM 13's Meredith Ter Haar heads to Ida Red's Cottage in downtown Saugatuck for breakfast on the go. She learns how to make
Danish Festival - Saturday Morning Recipe |
GREENVILLE, Mich (WZZM) - The 44th Annual Greenville Danish Festival is in full swing this weekend. The festival begain in 1965 as a contest to
What's Cooking 8/15/08: Classic Pesto |
Classic Pesto Ingredients: 2 cups fresh basil leaves 1/4 cup Parmesan cheese, grated 1/2 cup olive oil 3 tbsp pine nuts 3 garlic cloves, finely minced Directions: 1. Place basil in food processor Take Five - Summer Steak and Arugula Salad - 8/13/08
1 8oz. Top Sirloin Steak 4 oz. Fresh Washed Arugula 2 oz. Sun Dried Tomato (rehydrated in warm water for 30 minutes) 2 oz. Gorgonzola Cheese 2 oz. Thinly Back to School Meal Solutions
Shari Steinbach, MS RD, Meijer Dietitian and Healthy Living Advisor To access the weekly menu, visit www.meijerhealthyliving.com Soon the kids will be back to school and days TAKE FIVE - HEIRLOOM TOMATO EXTRAVAGANZA W/TOMATO VINAIGRETTE - 8/11/08
7 oz. Heirloom tomatoes (total weight sliced) 1.5 oz. Toybox tomatoes (about 6 whole) .75 oz. B. M. Mozzarella 2 oz. tomato vinaigrette .08 oz. Arugula Leaves .06 oz. basil
BOTG: Omelet Shoppe, Breakfast Burrito |
For this week's Breakfast on the Go, WZZM 13's Meredith Ter Haar heads to the Omelet Shoppe where they spice things up with a breakfast burrito.
Beth I's Blueberry Crisp |
Step 1: Start with one pre-made pie crust available at your local grocer. Step 2: 2 Pounds Blueberries, 1 1/2 cups granulated sugar, 1/4 cup cornstarch. Combine these ingredients in a large mixing bowl. Take Five Italian Chicken Parmesan 8/8/08
Italian chicken parmesan, The ingedents are bone-less chicken breast, 3-4 eggs,vegatable oil,tomato sauce of your choice, Method of cooking 1-cut chicken in thin slices 2-dip chicken Take Five Salad in a Jar 8/7/08
Ginger Wiersma's Picnic Salad in a Jar 6 cups of torn Romaine Lettuce 4 cups cubed cooked chicken 1 ½ cups chopped TOMATOES 1 ½ cups shredded Take Five Chicken Marsala 8/6/08
2 CHICKEN BREAST 6OZ FRESH MUSHROOMS 6-8OZ MARSALA WINE 4OZ BUTTER 6OZ PASTA(LINGUINE) SALT/PEPER TO TASTE 4OZ FLOUR 2 OZ OIL BOIL YOUR PASTA FLOUR YOUR CHICKEN THEN SAUITE IN A FRYING
BOTG: Country Skillet from the Filling Station |
Sometimes we don't have to go far to bring you a new Breakfast on the Go location. This week WZZM 13's Meredith Ter Haar heads to the Filling Station on Alpine Avenue in Comstock Park?just a few miles from our studio.
BOTG: Deboer Bakery's Dulce Bananas Rumba |
Deboer Bakery on Douglas in Holland: Dulce Bananas Rumba
What's Cooking: 7/25/08-Local green salad |
RiverFest 2008 offers the Taste of North Monroe |
Grand Rapids is a city made up of many tight knit communities; and one of those is the North Monroe neighborhood.
Breakfast on the Go: Ida Red's Cottage, Charlevoix Omelet |
People wait for hours to eat at Ida Red's Cottage in downtown Saugatuck.
7/18/08 What's Cooking: Black Dog Coffee House |
Steve Pottorff from the Black Dog Coffee House makes their signature sandwich for "What's Cooking"
Chef of the Year: Tom Hoover prepares corn cakes with apricot sauce |
Chef Tom Hoover C.C.C., of Hope College, who was recently named ?Chef of the Year? by the Greater Grand Rapids Chefs Association of the American Culinary Federation appeared on the Weekend Morning News Saturday to share his recipe for Corn Cakes with Apricot-Cumin Jam. Take Five: Sweet Corn Spoonbread Souffle
Chef John State Executive Chef-JW Marriott Hotel, Grand Rapids Michigan |
 |
