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Lunchbox: Jackie's Place
Channel 2 NewsJackie’s Place 2636 Spenard Rd. $5-$15 per plate 6 a.m. to 3:45 p.m. weekdays, 7 a.m. to 3:45 p.m. weekends 907-274-3211 http://www.facebook.com/pages/jackies-place-restaurant/#!/pages/jackies-place-restaurant/426469710524 With the holiday rush...Tags: Lifestyle and Leisure, Hot Cocoa, Restaurants, Omelets, Potatoes
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Lunchbox: Sunrise Grill and Pancake House
Channel 2 NewsSunrise Grill and Pancake House 8201 Old Seward Hwy. $8-$15 per plate 6 a.m. to 3 p.m. seven days a week 907-677-6011 Every week when I write a Lunchbox review, I submit a receipt for the meal to Melodie Blankenship in accounting, herself an accomplished...Tags: Lifestyle and Leisure, French Toast, Foods and Beverages, Dining and Drinking, Ketchup
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English Muffins
This is Alton Brown's amazing recipe. The only thing that I changed was adding some cornmeal. Easy and delicious! Ingredients - 1/2 cup non-fat powdered milk - 1 tablespoon sugar - 1 teaspoon salt - 1 tablespoon shortening - 1 cup hot water...Tags: Lifestyle and Leisure, Ice Cream, Foods and Beverages
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Oyster Stew
What's Cookin'?Ingredients: 2 Tablespoons – Shallots, chopped 2 Tablespoons – Butter 2 dozen – Shucked fresh oysters, liquid reserved 3 cups – Half-and-half cream Kosher Salt Black Pepper Chopped Parsley and oyster crackers to garnish...Tags: Butter, Parsley, Oysters, Shallots, Kosher Salt
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Warm Beet Salad
What's Cookin'?Ingredients: 1 lb. – Red, golden and Chioggia beets, washed (greens reserved for another use) 4 tablespoons – Extra Virgin Olive Oil 1 bunch – herbs (thyme, rosemary, etc.) 2 bunches – Arugula, washed and stems removed ½ cup...Tags: Weather, Arugula, Salads, Foods and Beverages, Thyme
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Roasted Stuffed Chicken Breast
Roasted Stuffed Chicken Breast *************** Serves (2) 2 ea Skin on chicken breast 2 T Olive oil Kosher Salt and White pepper to taste Stuffing ¼ cup Feta Cheese 1t Minced shallot 1T Dried cranberries 1T Chopped roasted Walnuts 1t...Tags: Dressing and Stuffing, Chicken Breast, Weather, Foods and Beverages, Chicken
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Oysters Casino
What's Cookin'?Ingredients: Rock Salt 24 ea. - Alaskan oysters, shucked and on the half shell ¼ cup - Unsalted butter, softened 1 Tablespoon - Shallots, finely minced 1 Tablespoon – Garlic, finely minced ¼ cup – Celery, finely minced ¼ cup - Green pepper,...Tags: Garlic, Butter, Oysters, Bacon, Shallots
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Greek Cornbread and Greens Pie (Plasto)
What's Cookin'Greens Filling Ingredients: 2 pounds mixed wild or supermarket greens with stems, or 1 pound cleaned greens (stems and damaged leaves removed) 3 cups diced yellow onion, 1/2” dice 1/4 cup olive oil Salt Freshly ground black pepper 1 tsp....Tags: Butter, Black Pepper, Aleppo (Syria), Cheese, Cornbread
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Alaska Raised Pork and Mushrooms
What's Cookin'?Ingredients: Alaskan raised pork – 2 – 3 oz. medallions 6 oz. Kosher salt and cracked black pepper ½ tsp. Olive oil ...Tags: Alaska, Mushrooms, Butter, Potatoes
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Red Velvet Whoopie Pies
What's Cookin'Red Velvet Whoopie Pies Cake Ingredients: 2 cups all-purpose flour (10 oz.) 3 T. natural cocoa powder ½ t. baking soda ¼ t. fine salt 1 stick (4 oz. or 8 T.) unsalted butter, brought to room temperature 1 (packed) cup light brown sugar (7.6 oz.) 1 t....Tags: Baking Soda, Butter, Marshmallows, Cream Cheese, Cheese
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Gazpacho
What's Cookin'?Ingredients: 1 Clove of garlic ½ Tablespoon -- Kosher Salt Cracked Black Pepper 1.5 fl oz. -- Sherry Vinegar 1 oz. -- Olive Oil ½ Tablespoon -- Ground Cumin 1 pts. -- Tomato Juice 2 lbs. -- Tomatoes; grilled, peeled and minced...Tags: Cucumbers, Garlic, Parsley, Tomatoes, Onions
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Amanda's Stuffed Burgers
What's Cookin'?It is important here to use high quality meat. Grind your own if you can, or use organic grass-fed beef or any wild roaming game such as bison or elk. The key to cooking with such low-fat product is to NEVER overcook. Here are my rules for perfect...Tags: Breads, Lifestyle and Leisure, Maytag Corp., Pita Bread, Hamburgers
Jan 8, 2013
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Aug 7, 2012
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Jun 7, 2011
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Aug 10, 2011
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Aug 31, 2011
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Nov 2, 2011
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Aug 10, 2011
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Jan 11, 2012
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Jul 27, 2011
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Feb 8, 2012
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Jul 19, 2011
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Jun 7, 2011
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