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Recipes
Thanksgiving tips: Brush up on turkey, gravy basics
Turkey and gravy are the dynamic duo of Thanksgiving. What's Cooking: Sausage, Apple and Cranberry Stuffing
Preheat oven to 350 degrees. Spread the white and whole wheat bread cubes in a single layer on a large baking sheet. Bake for 5 to 7 minutes in the preheated oven, or until evenly toasted. Transfer toasted bread cubes to a large bowl.
What's Cooking: Chef Len's crab cakes
In a medium mixing bowl put the crab meat, scallions, bread crumbs, Old Bay, cheese and eggs season with the salt. Then lightly toss all ingredients until incorporated. Cover with plastic wrap, and chill for 1 hour or more.
What's Cooking: Flattened Chicken & Gorgonzola Cream
Ingredients:
Squash Bisque - Chef Len, At the Diner
Heat the oil and melt the butter in a large pot over medium heat. Saute and stir the onion in the butter and oil under tender. Mix the carrots and squash into the pot. Pour in vegetable stock, and season with salt, pepper. Bring to a boil, reduce heat, and simmer until vegetables are tender.
Take Five Wasabi Tuna Skewers 10/15/09
Title: Wasabi Tuna Skewers
Asian Chicken Salad - Hudsonville Grille
Deep fry chicken at 350 degrees until golden brown. Drizzle sesame dressing over lettuce mixture. Cool fried chicken and place in metal bowl. Toss chicken pieces in the sauces, covering them, place chicken over lettuce at rim of plate. Sprinkle Chow Mein noodles, oranges and almonds.
Cowboy Chili
A hearty fall recipe from WZZM 13 favorite, Chef Len from "At the Diner" in downtown Zeeland.
Take Five Cooking Made Easy with Yo Chef - 9/21/09
Yo Chef shows us how to make "Snails & Mice" for lunch. Greek Garden Pizza
Need ideas for something to do with all the zucchini and tomatoes coming out of your garden? Try this delicious and healthy recipe to use both ingredients.
Chocolate fountain tips
The chocolate fountain will operate with most any brand of "coverture" chocolate. Coverture chocolate is a high quality chocolate that contains extra cocoa butter (32-39%).
Take Five - Fresh Garden Gazpacho - 8/21/2009
Yield - 1 gallon 2.5 oz Mushroom, chopped *saute mushrooms in oil until light brown 1/4 Cup Olive Oil 1 T Chopped Garlic 1.5 lbs Pero Grape Tomatoes, diced 1/2 lb RAFAV's Fajitas, Guacamole & Limeaid
Purchase 3 lbs of skirt steak and have butcher run the meat through tenderizer machine. Start with seasoned salt, then pepper to your taste. |
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