by Anne Papina on July 19, 2006
(ARA) – Once considered a summertime treat, grilling has become a year-round way to cook. It’s easy, and brings family and friends together for meals. Add a little panache and this basic cooking method turns a meal into a reason to celebrate.
This stylish yet simple Steak Salad Martini is a great example of how a little creativity and an unusual presentation makes even a weeknight meal special. It starts with flank steak that is marinated ahead of time. The robust beef flavor is balanced with the light, fresh flavors of baby greens and Roma tomatoes. Blue cheese, bacon and Citrus Vodka Dressing add extra flavor highlights. Serve it in martini glasses for a chic presentation.
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by Anne Papina on July 19, 2006
(ARA) – Warm, sunny weather beckons us outdoors for picnics. For some people, though, preparing a picnic can be daunting. Not anymore. Sandra Lee, the internationally acclaimed lifestyle expert, bestselling author and host of Semi-Homemade, offers tips for an easy, fun and satisfying picnic experience without all the work.
Here are her easy tips. The “quicknic” is all about simplicity. Use items that don’t require cooking such as an assortment of gourmet crackers, cheeses or fruit and nuts. Pre-washed raw veggies and sliced fruits from your grocery store are always refreshing on a hot day. Just put them in a plastic container and squeeze a little lemon over the fruit to retain freshness.
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by Anne Papina on July 19, 2006
Spicy Honey Viniagrette
Author: National Honey Board
Recipe type: Sauce
- ¼ cup cider vinegar
- 2 tablespoons pure Honey
- 2 tablespoons prepared Szechwan sauce
- 1 tablespoon soy sauce
- 1 small clove garlic, minced
- ½ teaspoon grated ginger root
- ⅛ teaspoon coarsely ground pepper
- 3 tablespoons vegetable oil
- Combine all ingredients except oil; mix well.
- Gradually whisk in oil; blend well.
- Toss dressing with mixed greens, peppers, radishes and mandarin oranges.
- Serve immediately.
2.2.8
by Anne Papina on July 19, 2006
(ARA) – Whether salads are pre-packaged or fresh from your garden, medleys of fresh fruits and vegetables are without a doubt a summertime favorite for cookouts and family gatherings.
This season, dress up your salads with pure honey. Honey is an all-natural sweetener that can add extra zest or a slightly sweet flavor to any salad. Pure honey also can help your dressings cling to your veggies and not trickle to the bottom of your plate. The National Honey Board provides recipes for a variety of quick and easy dressings, perfect for fruit and vegetable salads.
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by Anne Papina on March 6, 2006
(ARA) – These days, the traditional Sunday dinner includes a ham or turkey, scalloped or baked potatoes and a casserole. In many homes, it is the casserole that truly makes the meal.
The casserole of today evolved during the 1940s when more women entered the workforce and discovered they had less time to prepare dinner for their families. One-dish meals became a popular way to stretch a pantry and pocketbook, refashion leftovers, and put a wholesome, home-cooked meal on the table quickly and easily.
America’s most popular and enduring one-dish meal – the Green Bean Casserole -celebrates a milestone this year, marking the 50th anniversary of its debut.
“Green Bean Casserole has so many things going for it. It is tasty. It’s attractive. It’s easy. It’s reliable. It’s inexpensive. What more could you ask for in a simple little recipe?” asks the dish’s creator, Dorcas Reilly, who in 2002, presented the now-yellowed original 8 x 11 recipe card of her creation to the National Inventor’s Hall of Fame.
Today, the Green Bean Casserole remains Campbell’s most requested recipe. Even Mrs. Reilly, who has been dubbed “the Mother of All Comfort Foods,” says she’s “amazed and thrilled that it has remained so popular.”
Here’s the recipe:
Campbell's Green Bean Casserole
Author: Anne Papina
Recipe type: Side
Cuisine: American
- 1 can (10¾ ounces) Campbell's® Condensed Cream of Mushroom or 98 percent Fat Free Cream of Mushroom Soup
- ½ cup milk
- 1 teaspoon soy sauce
- Dash ground black pepper
- 4 cups cooked cut green beans
- 1⅓ cups French's French Fried Onions
- Mix soup, milk, soy, black pepper, beans and ⅔ cup onions in 1½-quart casserole. Bake at 350 degrees F for 25 minutes or until hot. Stir. Sprinkle with remaining onions. Bake 5 minutes.
- For a fresh twist on the original dish, try one of these variations created by today's Campbell's Kitchen:
- For a change of pace, substitute 4 cups cooked broccoli florets for the green beans.
- Please the cheese lovers in your family by stirring in ½ cup shredded Cheddar cheese with the soup. Omit soy sauce. Sprinkle with ¼ cup additional Cheddar cheese and use French's Cheddar French Fried Onions.
- For a roasted garlic twist, substitute Campbell's ® Condensed Cream of Mushroom Soup with Roasted Garlic for Cream of Mushroom Soup.
- For a festive touch, stir in ¼ cup chopped red pepper with soup.
- For a heartier mushroom flavor, substitute Campbell's® Condensed Golden Mushroom Soup for Cream of Mushroom Soup. Omit soy sauce. Stir in ¼ cup chopped red pepper with green beans.
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For more meal ideas from Campbell’s Kitchen, log on to
www.campbellskitchen.com.
Courtesy of ARA Content
If you’d like to schedule a one-on-one interview with Cindy Ayers, vice president of Campbell’s Kitchen, or Dorcas Reilly, please contact Amanda Brokaw, Hunter Public Relations, at 212-679-6600 or via e-mail: abrokaw@hunterpr.com.
by Anne Papina on March 4, 2006
(ARA) – Lent has arrived and 159 million Christians will likely be looking for new ways to work seafood into their diets. Many Christians will abstain from eating meat on Fridays until Easter Sunday.
“Historically, retailers see a jump in fish sales every year during Lent,” says Judson Reis, Vice-President of Marketing for Gorton’s, the nation’s leading frozen seafood brand. “Families are always looking for new seafood dishes, especially during Lent. That craving for something different is a factor in Americans’ increased interest in shrimp as a main dish.”
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by Anne Papina on March 4, 2006
Coconut Lemon Shrimp Stirfry
Author: Temptations
Recipe type: Main
- 1 12-ounce package Lemon Butter Temptations
- 16 ounces frozen stir-fry vegetables
- 2 tablespoons chopped scallions
- ¼ cup coconut milk
- 3 cups cooked rice
- Cook rice according to package instructions.
- Cook Temptations according to package instructions. When sauce begins to melt on shrimp, add frozen vegetables. Cover and simmer for five minutes.
- Stir sauce and vegetables and turn shrimp. Recover and simmer for another five minutes. Repeat prior stir step and recover for an additional five minutes.
- Add scallions and coconut milk. Cook uncovered for an additional two to three minutes, stirring occasionally.
- Serve over cooked rice.
2.2.8
by Anne Papina on March 4, 2006
Temptations Shrimp Pizza
Author: Temptations
Recipe type: Main
- 1 12-ounce package of Shrimp Temptations
- 1 ready-made pizza crust
- 1 cup mixed vegetables (onions, mushrooms, peppers, etc.)
- 1 cup shredded mozzarella cheese
- Preheat oven according to pizza crust package directions.
- Cook Temptations according to package.
- Top pizza crust with shrimp and sauce.
- Place vegetables over shrimp and sprinkle with cheese.
- Bake as recommended on pizza crust package.
2.2.8
by Anne Papina on October 15, 2005
Candied Apples
- 3 cups sugar
- 1 cup light corn syrup
- 1½ cups water
- 1½ tsp red food coloring
- 12 popsicle sticks
- 12 medium apples
- 1 cup chopped peanuts (optional)
- Combine sugar, syrup, water, and food coloring in sauce pan. Cook over medium heat until the mixture looks crackled. Turn heat to low.
- Insert a popsicle stick into the stem side an apple, and dip the apple into the sauce pan. Roll in peanuts. Repeat with each apple.
- Place apples stick side up on waxed paper to cool and harden.
2.2.8
by Anne Papina on October 15, 2005
Toasted Pumpkin Seeds
Author: Anne Papina
Recipe type: Snacks
Cuisine: American
- Raw pumpkin seeds (from one pumpkin)
- 2 quarts water
- ¼ cup salt or to taste
- 3 tbsp olive oil
- 2 tbsp dried rosemary
- Rinse pumpkin seeds. Boil water, add salt. Pour seeds into boiling water, and boil until seeds are soft. Drain & pat dry.
- Put seeds in a bowl & toss with olive oil, salt & rosemary.
- Preheat oven to 350F. Spread seeds in a single layer on a large, non-stick cookie sheet. Bake for 20-30 minutes--remove from oven and cool completely before serving.
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