Archive for November, 2005

Teenager with peanut allergy dies after a kiss

Tuesday, November 29th, 2005

Teenager with peanut allergy dies after a kiss: A Quebec teenager with a peanut allergy has died after kissing her boyfriend who had eaten a peanut butter sandwich hours earlier. Sigman says teenagers with allergies have to let their friends know. “If they’re going to be dating somebody that they have to tell the people […]

Italian Doughnuts

Sunday, November 27th, 2005

Italian Doughnuts: Roll out the dough on a lightly floured surface to 1/2-inch thickness. Using a floured 2-inch cookie cutter, cut out doughnut rounds. Using a floured 1-inch cookie cutter, cut out a hole in the center of each doughnut. Gather the dough scraps and reroll. Cut out more doughnuts. Whisk the sugar and cinnamon […]

Outrageous Brownies

Sunday, November 27th, 2005

Outrageous Brownies: Melt together the butter, 1 pound chocolate chips, and unsweetened chocolate on top of a double boiler. Cool slightly. Stir together the eggs, instant coffee, vanilla and sugar. Stir in the warm chocolate mixture and cool to room temperature. Stir together 1 cup of the flour, baking powder and salt. Add to cooled […]

Emeril’s Italian Blend

Saturday, November 26th, 2005

Emeril’s Italian Blend:
2 parts basil
2 parts marjoram
1 part garlic powder
1 part oregano
One-half part thyme
One-half part rosemary
One-half part crushed red pepper
Mix all of the ingredients together and put in an airtight container.

Jumbo Shrimp with Basil and Mint Pesto

Saturday, November 26th, 2005

Jumbo Shrimp with Basil and Mint Pesto: Blend the mint, basil, pine nuts, and garlic in a food processor until finely chopped. With the machine running, gradually add 1/4 cup of olive oil, processing until well blended. Transfer the pesto to a medium bowl. Stir in the Parmesan. Season, to taste, with salt and pepper.
Toss […]

Linguine with Butter, Pecorino, Arugula and Black Pepper

Saturday, November 26th, 2005

Linguine with Butter, Pecorino, Arugula and Black Pepper: Bring a large pot of salted water to a boil over high heat. Add the linguine and cook until it is al dente, stirring frequently, about 8 minutes. Drain, reserving 1 cup of the cooking liquid. Immediately toss the hot pasta in a large bowl with the […]

Powdery Mildew of Roses

Tuesday, November 22nd, 2005

Powdery Mildew of Roses: Powdery mildew is named for the grayish-white, powdery mat consisting of fungus mycelium and masses of spores present on the surface of plant tissues. The mildew mat may vary from white to light gray to light tan, but is distinct and not easily confused with other rose diseases.
Reaction of roses to […]

Rose Black Spot

Tuesday, November 22nd, 2005

Rose Black Spot: Rose black spot, caused by the fungus Diplocarpon rosae, is the most common cause of defoliation of landscape roses in Virginia. The disease is less of a problem in greenhouses where relative humidity can be carefully controlled. Susceptible landscape roses must be sprayed frequently with fungicides to keep the disease under control. […]

Bakeware Set with Glass & Plastic Lids

Monday, November 21st, 2005

Bakeware Set with Glass & Plastic Lids: Find your inner chef with CorningWare. Since 1958, CorningWare has helped revolutionize cooking in America’s kitchens, and has become the most recognized and respected brand of oven and bakeware in the United States. By coupling modern practicality with stylish design, CorningWare products meet the needs of today’s […]

Anolon Stainless Steel Rectangular Roaster

Monday, November 21st, 2005

Anolon Stainless Steel Rectangular Roaster: Enjoy delicious roasts year round with this Anolon roaster. The 18/10 stainless steel construction features an aluminum core that ensures even heat distribution. The stainless steel rack separates fat from the meat while cooking for healthier results.