Thursday, November 28, 2013

Cornbread Dressing

Dressing or Stuffing? Cornbread or Bread? Everyone has a different recipe or style and nothing will divide cooks quicker! We never stuffed our turkey and always had Cornbread Dressing. Mom would also make a pan of plain Bread Dressing for Daddy because it was his Mother's recipe. Daddy never knew that Mom snuck a little cornbread into that pan of bread dressing. And, of course, a little white bread went into her cornbread dressing.
We measured everything by the bowl size but the below measurements are pretty accurate.  If your dressing is too dry, add some more broth and if it's too moist, add some more cornbread or white bread. I always add the eggs last - after I've tasted the dressing for proper seasoning. I'm giving you a minimum measurement on the seasonings. Add them to your dressing, taste it, and add a little more of this and that. Some people like a little more sage. Mom and I would add a little of everything until the dressing was 'just right'. Keep in mind that you don't want to 'over season'. Once the dressing is cooked, the flavors will be come richer, so keep this in mind. Happy Cooking!

Cornbread Dressing

8 to 10 cups of cornbread, crumbled
2 to 4 cups of white bread, slightly stale and broken into small pieces
1 cup diced celery
1/2 cup chopped onion
2 tsp salt
1/2 tsp pepper
1 & 1/2 tsp poultry seasoning
2 tablespoons rubbed sage (use less if ground sage)
2 to 4 cups broth (ideally a mixture of chicken broth and turkey broth)
2 sticks butter (1 cup)
2 beaten eggs

In a large saucepan, combine chicken broth, turkey neck (or use chicken thighs), enough water to cover, and butter. Bring to a boil and simmer for one hour. In a large bowl, crumble cornbread and bread together. Add celery, onion, and seasonings. Mix well. Remove turkey/chicken from the broth and set aside. Add broth a cup or two at a time until you reach the desired consistency, mixing well after each addition. Keep in mind the dressing will 'set' as it cooks. Taste and add more seasoning as desired. Then add eggs and stir well. Pour into 9x13 Pyrex dish and bake at 375 degrees for 45 minutes to 1 hour or until golden brown on top. This recipe actually makes a little more than will fit into a 9x13 pan, so you can also bake a smaller dish along side the bigger one. I like to take the chicken cooked for the broth, remove the skin and bones, and add it to the leftover dressing. Then bake it in a casserole dish along side your cornbread dressing. This will make a great leftover casserole that can quickly be re-heated the next day.

Tuesday, November 19, 2013

Indian Rice

Three cups of cooked rice
One cup of chicken stock,
One medium onion, grated fine,
1 teaspoon olive oil
One-half teaspoons of salt, (or to taste)
One-half teaspoon of paprika,
One-half teaspoon of curry powder.
In saucepan, cook onion in olive oil over medium heat until onion is tender.  Add all other ingredients, mix well.  Cook fifteen minutes over medium heat, and serve very hot, garnish with finely chopped parsley.

Thursday, November 14, 2013

Baked Baby Lima Beans

These tiny limas are most delicious when baked like the ordinary navy bean. 
Two 16 oz. cans of Lima beans (can also use frozen, but add 1 cup of water)
One cup of stewed tomatoes,
One onion, minced fine,
One green pepper, minced fine,
One-half teaspoon of salt,
One tablespoon of paprika,
One-half cup of olive oil,
Four tablespoons of molasses.
Pre-heat oven to 325 degrees.  Mix well  and pour into shallow baking dish.  Cover with foil and bake for one hour.  

Saturday, November 9, 2013

Cranberry Sherbet

Cranberry Sherbet

  • 2¾ cups water
  • 2 cups sugar
  • 4 cups cranberries
  • 1 tablespoon gelatin (1 envelope)
  • ¼ cup cold water
  • Juice and grated rind 1 lemon
  • Juice and grated rind 1 orange
Combine cranberries, water and sugar in saucepan. Cook until cranberries are soft. Put through sieve or food mill. Soften gelatin in cold water and dissolve in hot cranberry puree. Stir in fruit juice and rind. Cool. Pour into refrigerator tray and freeze until firm. Makes 1 quart.

Monday, October 14, 2013

Sweet & Sour Beets


  • 3 cups beets, diced
  • 1 cup beet water
  • 1 tblsp. sugar
  • ¼ cup apple cider vinegar
  • 2 tsp. butter
  • 1 tblsp. corn starch
Cut off beet tops leaving 2 inches of the stems. Clean well, place in pot and cover with boiling water. Cook until tender, slip off the outer skins and dice. Strain and save 1 cup of the water in which beets were cooked. Add sugar, vinegar and butter. Thicken with 1 tablespoon of corn starch and cook to the consistency of cream. Add the diced beets, salt and pepper and heat.

Friday, October 4, 2013

Scalloped Sweet Potatoes & Apples


  • 6 medium-sized sweet potatoes
  • ½ cup brown sugar
  • 1½ cups sliced apples
  • 4 tblsp. butter
  • ½ tsp. salt
  • 1 tsp. pumpkin pie spice
Boil sweet potatoes until tender. Slice in ¼ inch pieces. Butter baking dish and put a layer of sweet potatoes in bottom, then a layer of apples. Sprinkle with sugar, salt and pumpkin pie spice, and dot with butter. Repeat until dish is filled, having the top layer of apples. Bake at 350 degrees for 50 minutes.

Sunday, September 22, 2013



  • 2 medium cucumbers
  • 1 medium onion
  • dash of salt
  • 2 tblsp. vinegar
  • sour cream
  • pepper
Pare and thinly slice cucumber and onion sprinkle with a teaspoon of salt and let stand for a few minutes. Pat with towel or absorbent paper to take out all moisture possible. Place cucumbers and onions in serving dish, add the vinegar and mix. Pour on enough sour cream to half cover and dust with pepper. Refrigerate at least 2 hours before serving.

Friday, August 30, 2013

Corn Chowder


  • 4 slices bacon
  • 2 tblsp. onion, minced
  • 1 tblsp. celery, minced
  • 1 tblsp. pepper, minced
  • 2 cups corn
  • 2 potatoes, diced
  • 3 tomatoes, cut-up
  • 2 pints milk
  • salt & pepper to taste
Dice the bacon and put into pan to brown, add onion, celery and pepper; fry until bacon is crisp. Add the corn and saute together for 3 minutes. Add the potatoes, tomatoes and seasoning, cover and simmer for 30 minutes. Finally add the milk, heat to the boiling point and serve with a little chopped parsley.  To make a richer soup, you can use evaporated milk.

Friday, March 15, 2013

Foodie News - April 2013 Highlights

Plus: Two Primetime Specials: 'Giada in Paradise: Thailand' and 'Cooking Channel's Masters' with Whoopi Goldberg and Ming Tsai AND All the Cooking Essentials on 
NEW YORK - March 15, 2013 - Cooking Channel rolls into April with new series America's Best Bites on Saturday, April 20th at 4:30pmET/1:30pmPT as Natalie Forte goes inside some of the best-kept local food secrets in cities across the country. The culinary journey continues with a new season of Eat St. featuring guilty, street food pleasures beginning Tuesday, April 16th at 8pmET/5pmPTGiada de Laurentiis heads to Thailand to discover the beautiful scenery and unbeatable cuisine in the primetime special Giada in Paradise: Thailand on Sunday, April 21st at 8pmET/5pmPT. Also, Cooking Channel offers up Cooking Channel's Masters on Thursday, April 18th at 10pmET/7pmPT as Whoopi Goldberg and Ming Tsai get together for food and friendly discussion. is the go-to guide for all things Spring. Join the Cooking Channel conversation on Twitter and Facebook.


America's Best Bites-Premiering Saturday, April 20th at 4:30pmET/1:30pmPT
Host Natalie Forte scours the country to feature hidden gems and local favorites in each episode ofAmerica's Best Bites.
  • Premiering Saturday, April 20th at 4:30pmET/1:30pmPT  - "Seviche"
Natalie Forte discovers what happens when a chef from California marries a girl from Kentucky and opens a restaurant in Louisville. Natalie showcases Chef Anthony Lamas' Latin-inspired flavors mingling with Southern comfort food at Seviche and gets a delicious taste of empanadas, duck and tiradito.
  • Premiering Saturday, April 27th at 4:30pmET/1:30pmPT - "The Root"
Natalie Forte discovers the great outdoors in the heart of Michigan and digs deep to uncover accessible fine dining in the suburbs. She introduces the Root's fearless Executive Chef, James Rigato, who brings youthful zeal, a purist culinary point of view and surprise to every dish he makes. Natalie taste tests Lake Superior white fish, pierogies and farro salad.

Think your town has a better dish than the food featured on the show? Let us know on Cooking Channel's Facebook page.


Eat St.
  • Premiering Tuesday, April 16th at 8pmET/5pmPT - "Meet New Friends" - SEASON PREMIERE!
First up, Eat St. rides into Miami to stop at Mojo on the Go, a big eats truck from the Bayou serving up a 'Gator Tail BasketCurry Peanut Frog Legs and a mean Smoked Brisket Sandwich. Next, it's over to Las Vegas for some sumptuous sliders from the Sliding Thru truck, where two hipsters reign supreme with tasty items like their Pulled Porky and a Pep Pep. Then in San Francisco at Sanguchon they serve some five-star Peruvian cuisine including Pollo a la Brasa and Lomo Saltado. Finally in Phoenix, the Hey Joe truck brings an arsenal of traditional Filipino cuisine to the streets firing off dishes such as Sizzling Pork SisigDeep Fried Pork Belly and even a unique Fertilized Duck Egg.
  • Premiering Tuesday, April 23rd  at 8pmET/5pmPT - "Gold & Great"
In San Francisco, Sam's Chowder House serves some of the freshest street food by the bay including a tasty Maine Lobster Roll and a perfect Shrimp Po Boy. Next stop is Houston, Texas where the Waffle Bus is delivering no-nonsense Chicken & Waffles, a S'mores Waffle and even aStrawberry Irish Crème Brulee Waffle for those who dare. Then, in Nashville at the Mere Bulles truck, they dish out a little taste of Southern hospitality that includes a Macaroni and Cheese Burgerand Blue Cheese Chips. Lastly it's a pizza emergency in Las Vegas, where the Engine 1 fire truck puts out hunger one pizza at a time with their Double Stuffed Pepperoni and Barbecue Chicken pies and yummy dessert varieties.
  • Premiering Tuesday, April 30th at 8pmET/5pmPT - "Music to Your Mouth"
In this episode, the first stop is Portland for breakfast at the Fried Egg I'm In Love truck that serves up music-inspired dishes like Egg ZepplinYolk-O Ono and a Back in Black Bean sandwich. Then in Houston, The Rice Box is the top spot for the tastiest Chinese take-out on wheels featuring General Tso Chicken and a Golden Doomba Special. Next, it's a stop in San Francisco to chow down on a mouthwatering selection of appetizers, mains and desserts - whether it's Mac & Cheese Spring Rolls, a Cornflake-Encrusted Chicken Sandwich or a Compost Cookie, good things certainly come in threes. Finally, in Nashville, the Wrappers Delight truck has pimped out its menu with Ginger-Glazed ChickenGrilled Tilapia in Coconut Cream and even a Peanut Butter and Banana Wrap.

Go to to find a food truck near you with our interactive location map, then get recipes for some of the most irresistible street food around.


Cooking Channel's Masters Premiering Thursday, April 18th at 10pmET/7pmPT
Whoopi Goldberg and Ming Tsai, masters of their respective crafts, get together for an interesting, insightful, and entertaining discussion on topics including politics, food quality issues and success. Along the way, Ming puts his unique spin on three classic dishes: fried chicken, pot stickers, and home-made potato chips.

Get Ming Tsai's recipes at and taste the craft of a true master.

Giada in Paradise: Thailand- Premiering Sunday, April 21st at 8pmET/5pmPT
Giada travels to Thailand for an exotic taste of paradise. From the turquoise waters of Phuket to Chang Mai with its lush rice paddies and wild terrain, Giada takes viewers on a glamorous once-in-a-lifetime adventure, exploring one of the world's most fascinating cuisines.

Get a list of all the world-class destinations Giada De Laurentiis visits on her trip to Thailand and bring a taste of paradise home with you with top recipes from the special


Home for Dinner with Jamie Deen Premiering Sunday, April 7th at 9:30pmET/6:30pmPT
For Jamie Deen, it's all about food and family. As a husband, father, and cook, Jamie puts his personal and professional skills to the test to create great family dinners.  Jamie always welcomes a helping hand, whether his son Jack joins to make dessert or Grandma Ginny (aka Paula Deen) comes over to help put the finishing touches on the meal. In the Deen family, there's nothing more fun that being Home for Dinner.

Cooking for Real Premiering Monday, April 1st at 10:30amET/7:30amPT
Serving up solutions for easy to prepare, fantastic tasting menus, Sunny Anderson elevates the everyday meal by taking affordable, easy to find, ingredients and infusing them with diverse influences and a taste for rich, rewarding flavor. Sunny's fresh, uncomplicated approach to classic comfort foods, along with her passion for interpreting the flavors of her unique travels, brings a bright style to delectable, dishes. Don't let the rush of the real world deny you the real food, the real techniques and the can't-miss tastes, of Cooking for Real.


Nadia G's Bitchin' Kitchen
  • Premiering Wednesday, April 3rd at 10pmET/7pmPT - "Trendy Eats"
Nadia G cooks up trendy dishes and pokes fun at foodie pop culture. On the menu is Spicy Jamaican Ox Tail StewFried Kale Chips with Cider Vinegar and Pear, and Chestnut Crème & Mascarpone Parfaits in a rustic mason jar. Panos reports on ox tail, The Spice Agent gives the goods on Jamaican curry powder and Hans gets overly-excited yapping about uber-healthy kale.
  • Premiering Wednesday, April 10th at 10pmET/7pmPT - "Hair of the Dog Breakfast"
Nadia G cooks up a hangover feast complete with hair-of-the-dog gourmet cocktail pairings. She serves Chicken Fried Steak with Peppered Milk Gravy and her signature Smoky Chipotle Bloody Mary. She also whips up Cornmeal Pancakes with Salty Whipped Butter and Zesty Orange-Infused Maple Syrup, served with a Pineapple-Cilantro Syrup Martini, rimmed with chili salt. Panos talks about tenderizing round steak, The Spice Agent reports on horseradish and Hans debunks hangover cure myths.
  • Premiering Wednesday, April 17th at 10pmET/7pmPT- "PMScapades"
Nadia G whips up flavor-packed dishes for all the sweet 'n' savory addicts out there. Recipes include: Sweet-N-Sour Pineapple PorkChicago Mix Popcorn and Peanut Butter and Banana Milkshakes with Cocoa Liqueur. Panos talks pork tenderloin, The Spice Agent reports on organic cheese powder and Hans gives tips on which foods help alleviate PMS symptoms.
  • Premiering Wednesday, April 24th at 10pmET/7pmPT- "Hipster Brunch"
Nadia G cooks up a bitchin' brunch including Baked Croissant French Toast Casserole. She serves with Bacon & Bourbon-Infused Maple Syrup & Caramelized Shallot Butter. Next up are Mini Spinach Quiches in Crispy Prosciutto Cups. G washes it all down with a trio of mimosas: vanilla pineapple, maple pink grapefruit, and spiced orange. The Spice Agent reports on maple and Panos talks butter varieties.

See Nadia G rocking her best outfits and find out where to get them on

Brunch @ Bobby's
  • Premiering Thursday, April 4th at 9:30pmET/6:30pmPT - "Island Brunch"
Bobby Flay takes a "stay-cation" to the tropics in this Island-inspired brunch. He uses the brightest and boldest flavors in his Jerk Pork Belly & Sweet Potato Hash with Fried Eggs, Coconut Waffles with Chocolate Maple Syrup & Bananas, and a Tropical Fruit Salad with Ginger Syrup. And to make it really feel like a tropical vacation, he'll shake up some Grapefruit Mojitos. Sun, sand and brunch... what else do you need?!
  • Premiering Thursday, April 11th at 9: 30pmET/6:30pmPT - "Country French"
Bobby Flay's in the mood for a brunch-style picnic in the style of the French Countryside. First up, a Tomato Tart drizzled with an fresh herbaceous oil, Orange French Yogurt Cake with a Marmalade Glaze, Home Fries cooked in-get this-duck fat, Hard Boiled Eggs with Olive Tapenade. And to drink, he's packing a refreshing, homemade pitcher of Citronnade a la Menth, a light mint lemonade.
Watch exclusive online videos of Bobby Flay's best brunch tips and flip through mouthwatering photos of the recipes from the show on

Drop 5 Lbs. with Good Housekeeping
  • Premiering Saturday, April 6th at 10:30amET/7:30amPT - "Spa Secrets"
Relax and prepare to pamper yourself as the Drop 5 team brings weight-loss secrets from the best spas. Melissa d' Arabian cooks up youth-enhancing Salmon Over Sweet and Sour Cabbage, as well as fresh and flavorful Curried Chicken and Mango Salad. Fitness expert JJ Virgin shares practical, low-cost ways to fit spa rejuvenation into any busy day. Aarti Sequeira and Samantha Cassetty explore a restaurant that adds flavor with spices, not fat. 
  • Premiering Saturday, April 13th at 10:30amET/7:30amPT - "Instant Energy"
Get a healthy zap of energy with the Drop 5 team. Melissa d' Arabian shares some fast recipes, including a Jump Start Smoothie, Warm Quinoa Salad with Toasted Almonds, and Sweet And Sassy Nuts.  Celebrity trainer and health coach Kathy Kaehler gives tips on time management, and Aarti Sequeira shares new information about healthy pick-me-ups at the coffee shop. Back in the Good Housekeeping Research Institute, Aarti unwraps the truth about food bars -- which are healthy and which types to avoid. Plus, fast energy moves that give the body a boost.

Get Melissa d'Arabian's tips on how to get your kids to eat healthy, nutritionist Samantha Cassetty's guide to cheating on your diet without feeling guilty and Aarti Sequeira's three painless ways to eat less meat at

Not My Mama's Meals
  • Premiering Wednesday April 3rd at 9pmET/6pmPT - "Fresh Catch"
Bobby Deen learns how to find, clean, and cut the freshest salmon and calamari from Dorian's Seafood Market, while also picking up his juicy, jumbo lump crab meat. Then, his good friend Evette Rios stops by to see what the fresh catch of the day is over at Bobby's place, with seafood done right!

Cooking Fundamentals
Launching soon helps you cook like a pro with our easy how-to videos and step-by-step slide shows covering everything from basic knife skills to pie dough secrets.  Fundamentals also features expert advice from our all-star talent and a funny A to Z video guide to all things culinary.

Spring Fling
Celebrate the bounty of spring produce with our gallery of delicious mains, salads and desserts featuring the freshest fruits and vegetables of the season on


COOKING CHANNEL ( is an entertainment brand dedicated to today's passionate food lover. For food people, by food people, Cooking Channel is the answer to a growing hunger for more content devoted to food and cooking in every dimension from global cuisines to international travel, history and unconventional how-to's. Scripps Networks Interactive (NYSE: SNI), which also owns and operates DIY Network (, Food Network (, Great American Country (, HGTV ( and Travel Channel (, is the manager and general partner.