No matter if you are having a craving for calamari or a hankering for a hamburger, Captivate Network’s full line of recipes provides unique ideas and easy shortcuts that make it enjoyable to cook your favorite meals.
L’Espalier Macaroons Makes 2 Dozen simple cookies that are very satisfying but not too rich to follow a meal.
1 cup condensed milk
1 large egg white
1 -1/4 teaspoons pure vanilla extract
Pinch of salt
1 pound of shredded sweetened coconut
1. Preheat the oven to 325 degrees F. Line baking sheets with parchment paper. 2. In large bowl, whisk together condensed milk, egg white, vanilla and salt. 3. Working in batches, pulse coconut in food processor or 15 seconds, until look like grains of rice. Add coconut to condensed milk mixture and thoroughly incorporate by hand. Roll into 1 inch balls and place on parchment lined baking sheets 4. Bake for 12 minutes, rotate sheets after 6 minutes. Remove to a wire rack to a cool. Store in airtight container for 5 days.
As posted on Boston.com. Adapted from Rendezvous. Serves 4 as an appetizer
1 pound boneless bluefish
Olive oil (for sprinkling and frying)
Salt and pepper, to taste
2 tablespoons olive oil
1 jalapeno chili pepper, cored, seeded, and chopped
1 medium onion, finely chopped
1/2 bulb fresh fennel, finely chopped
1 stalk celery, finely chopped
1 1/2 cups mayonnaise
2 tablespoons sriracha or other hot sauce
2 slices (1-inch thick) French bread or 1 small dinner roll, torn up
1. Set the oven at 400 degrees. Set the fish in a baking dish (skin side up). Sprinkle with oil, salt, and pepper. Roast the fish for 12 to 15 minutes or until it is cooked through. Leave to cool. Flake the fish, discarding the skin and any bones.
2. In a large skillet, heat the oil. When it is hot, add the chili pepper, onion, fennel, celery, salt, and pepper. Cook, stirring often, for 10 minutes or until the vegetables are softened.
3. Meanwhile, in a bowl, whisk the mayonnaise with 1 tablespoon of the hot sauce. Taste for seasoning. Add the remaining hot sauce, 1 teaspoon at a time, until it is the right heat for your taste. Transfer 3/4 cup of the mayonnaise to a serving bowl.
4. In a food processor with the motor running, pulse the bread into crumbs. Add the fish and pulse until it is well mixed. Add the onion mixture and remaining 3/4 cup of the mayonnaise. Pulse until well mixed.
5. Remove the work bowl from the processor stand. With your hands, shape the fish mixture into 4 patties.
6. In a large nonstick skillet, heat enough olive oil to barely cover the pan. When it is hot, fry the fish cakes for 5 minutes on a side, turning once, until they are crisp and golden. Serve with the spicy mayonnaise.
1. Set the oven at 350 degrees. Have on hand a 10-inch angel food cake pan. 2. In a bowl, sift the flour, 1/4 cup of the sugar, and the salt twice; set aside. 3. In an electric mixer, beat the egg whites and water on low speed for 2 minutes or until foamy. Add the cream of tartar and continue to beat for 2 minutes or until the egg whites form soft peaks. 4. Add the vanilla, then gradually beat in the remaining 1 cup sugar. Continue beating for 3 to 4 minutes or until the egg whites are glossy and form medium peaks. 5. Remove the bowl from the mixer stand. With a rubber spatula or wide spoon, gently fold the sifted flour-and-sugar mixture into the egg whites. Spoon the batter into the ungreased pan. Run a butter knife through the batter once to ensure that there are no air pockets, and smooth the top. 6. Bake the cake for 40 to 45 minutes or until the top is golden brown. Turn the pan upside down, and let the cake cool completely. 7. Set the pan right-side up. Use a spatula or thin knife to release the cake from the sides of the pan. Turn out the cake. Adapted from "Baking Boot Camp"
Devil’s Food Cake with Mocha Buttercream Frosting by Ghiradelli
4 ounce(s) 100% Cacao Unsweetened Chocolate Baking Bar
1 1/2 cup(s) Sweet Ground Chocolate and Cocoa
2 cup(s) flour
1 cup(s) granulated sugar
1 teaspoon(s) baking soda
1/2 teaspoon(s) cream of tartar
1/2 teaspoon(s) salt (optional)
1 1/2 cup(s) buttermilk
1 2/3 cup(s) butter, softened
4 eggs
2 1/2 teaspoon(s) pure vanilla extract
2 teaspoon(s) granulated instant coffee
2 tablespoon(s) boiling water
2 cup(s) confectioners' sugar
1/3 cup(s) milk Directions
Cake: Preheat the oven to 350°F. Grease the bottoms of two 8- or 9-inch round cake pans, and line with waxed paper. In a large mixing bowl, combine the flour, ground chocolate, granulated sugar, baking soda, cream of tartar, and salt. Add 1 cup of the buttermilk and 1 cup of butter. Beat on medium for 2 minutes. Add the remaining 1/2 cup of buttermilk, the eggs, and 1 teaspoon vanilla extract. Divide the batter evenly between the two prepared pans. Bake 30 to 45 minutes, or until a tester comes out clean when inserted into the cake’s center. Cool on a wire rack for 10 to 15 minutes. Remove cakes from the pans, discard the waxed paper, and transfer them to the wire rack to cool completely.
Frosting: Melt the chocolate (broken into 1-inch pieces) in a double boiler over hot, but not boiling, water. Stir occasionally until the chocolate is smooth. Dissolve the instant coffee granules in the boiling water. Stir the coffee mixture into the chocolate, remove from the heat, and set aside. In a large mixing bowl, beat the remaining 2/3 cup butter until fluffy. Gradually add the confectioners’ sugar, milk, and vanilla extract, mixing until smooth. Add the melted chocolate and mix until well combined. Frost the cake.
‘FlashForward’ – the newest must-see show to hit networks this fall – premieres Thursday at 8 p.m. on ABC, and we’ve got your party recipes!
Already being huge fans of ABC’s other sci-fi show, ‘LOST,’ we’re totally excited to welcome ‘FlashForward’ into our weekly rotation of TiVo-ed shows.
For those of you who don’t know, ‘FlashForward’ looks at what would happen if the entire world blacked out for 2 minutes and 17 seconds at the exact same time and glimpsed a possible future 6 months down the road.
To celebrate the premiere, rewind yourself a little and check out these recipes of some retro favorites – and don’t forget to ask your guests to whip up their own past-time favorites!
Stuffed Tomatoes with Garlicky Bread Crumbs Stuffed veggies were huge when we were kids, so check out this seasonal revamp of a classic from the L.A. Times:
Slice the top one-third off large tomatoes and squeeze out the seeds. Place them in a baking dish so they fit tightly and season with salt. Grind cubes of stale bread with minced garlic and minced parsley and spoon the seasoned bread crumbs over top. Drizzle with olive oil and roast at 400 degrees until the bread crumbs are nicely browned.
Crab Meat-Stuffed Mushrooms Please pass this plate of savory delights from AJC.com around often!
1/2 cup (1 stick) butter
1 pound large mushrooms, cleaned and stems removed
1 (7 1/2-ounce) can or 8-ounces fresh crab meat, drained if necessary
1/4 cup grated Parmesan cheese
5 green onions, thinly sliced
1/2 cup mayonnaise
Pinch rosemary, thyme and oregano
Salt and pepper
2 tablespoons Parmesan cheese
Preheat oven to 350 degrees. In a large skillet, melt butter. Add mushrooms, cap side down and saute for 10 minutes, basting often. Meanwhile, in a bowl, flake crab meat. Add 1/4 cup cheese, green onions, mayonnaise, rosemary, thyme and oregano and stir well to combine. Season with salt and pepper. Stuff the mushrooms with crab meat mixture and place on a baking tray. Bake for 5 minutes. Remove from oven and change setting to broil. Sprinkle stuffing with remaining 2 tablespoons Parmesan cheese and broil for 5 minutes or until golden brown.
American Chop Suey (a.k.a. Goulash) by Wikipedia Comfort food from your youth should always involve this classic main course – perfect for feeding tons of guests or freezing leftovers for lunches during the work week. Make a big batch of this recipe from our editor’s collection and watch it disappear!
1 lb. macaroni (pick your own favorite shape, thought elbows is most common)
2 tablespoons olive oil
1 onion, chopped
1 large green pepper, chopped
1 small can green or black olives, chopped
1 can artichoke hearts, chopped
1 jar roasted red peppers, chopped
2 tbsp minced garlic
2 lbs. lean ground beef (90/10 or better)
1 can (28-oz.) crushed tomatoes2 tablespoons tomato paste
1 cup beef broth
1 tsp. dried oregano
1/2 tsp. crushed red pepper
1 cup freshly grated Parmesan cheese salt and black pepper to taste
In a pan, brown up all of the veggies, garlic and herbs in the olive oil. Add the meat and sauté until fully cooked. Add in tomatoes, broth and paste. Let simmer while the pasta cooks (~10 minutes). Cook the pasta (with a generous sprinkle of salt in the pasta water) until just al dente (still has some bite, as it will soak up some of the sauce). Drain. Toss together the sauce, pasta and cheese – feel free to add more cheese! Serve immediately.
Strawberry Bonbons by the LA Times What a better way to end off a snacky meal than individual dessert treats for your guests? These ice cream treats are small, portable and a delicious indulgence while the cliff-hanger of the first episode draws to a close!
1 pint strawberries, stemmed and cleaned
1 cup milk
1 cup whipping cream
1/4 cup corn syrup
2 egg yolks
1/4 cup sugar
1/2 vanilla bean, scraped and seeded
Grated peel and juice of 1 small lime
12 vanilla wafers
4 to 6 ounces bittersweet chocolate, coarsely chopped
Purée the strawberries in a food processor or blender and set aside. You will have about 1 cup. In a saucepan, heat the milk, whipping cream and corn syrup over medium heat until just simmering. In a small bowl, combine the egg yolks, sugar and vanilla, then slowly whisk into the milk mixture. Continue to heat, stirring constantly, until the cream thickens enough to coat the back of a spoon, 5 to 6 minutes.Strain the custard into a bowl over an ice bath, and stir occasionally until the mixture is chilled. Stir in the puréed strawberries and the lime peel and juice. Freeze the mixture in an ice cream maker according to manufacturer's instructions, then spoon into a chilled glass dish. Cover and freeze until solid.To assemble the bonbons, spoon a small (1-ounce) scoop of ice cream onto each of the vanilla wafers. Place the wafers on a large baking sheet and freeze while you melt the chocolate. Place the chocolate in a bowl set over a pan of simmering water and melt gently over moderate heat, stirring occasionally. Allow to cool slightly, then spoon 2 heaping teaspoons chocolate over each of the frozen bonbons. Serve the bonbons immediately, or place back in the freezer until ready to serve. Servings: Makes 12 bonbons
Recipe for extra-long eggplant "steak" hero sandwich by the AP.
Preparation 20 minutes
Ingredients:
1 large eggplant, ends trimmed, cut lengthwise into 1/4-inch slices
1/4 cup olive oil
Kosher or other coarse salt and freshly ground black pepper, to taste
2 cups shredded Cheddar cheese
1 long baguette (several 1-foot-long submarine rolls also could be used), cut in half lengthwise
6 to 8 large lettuce leaves
2 large tomatoes, thinly sliced
1/3 cup chopped sun-dried tomatoes (oil-packed)
1 large red onion, sliced into thin rounds
4 hard-boiled eggs, peeled and sliced (optional)
3 to 4 roasted red peppers (either oil- or vinegar-packed), cut into thin strips
4 to 6 tablespoons Italian salad dressing
1/2 teaspoon dried oregano
Use olive oil or cooking spray to liberally coat the grate of a grill. Preheat the grill on high.
While grill heats, use a pastry brush or paper towel to coat both sides of each eggplant slice with olive oil. Season each slice with salt and pepper.
Place the slices on the grill and cook, with the grill cover closed, for about 4 minutes, or until the underside has deep grill marks and is brown at the edges. Use tongs to flip the slices and cook for another 4 minutes.
Flip the slices a second time, then evenly distribute the cheese on the slices. Close the grill cover and cook for 2 minutes, or until the cheese has melted completely.
To assemble the sandwich, set one half of the bread on a long platter or across the table where it will be served. Arrange the lettuce leaves over the length of the bread, then top with the eggplant, slices of tomato, sun-dried tomato, onion, eggs and strips of roasted pepper.
Top sandwich fillings with Italian dressing and sprinkle with oregano. Top with other half of the bread.
To serve, supply a bread knife and allow guests to cut their own portions.
Total time: 20 minutes, plus macerating time Servings: 1 Note: From Peter Birmingham at Norman's, where the drink is made with Ron Matusalem Platino rum. Birmingham also recommends Bacardi Silver or Cruzan Estate Light rum. You'll have enough simple syrup and candied kumquats for up to 12 drinks.
Ingredients:
Candied kumquats
1 cup boiling water
1 cup sugar
12 kumquats, whole
1 stalk lemongrass, ends trimmed and two outer layers removed, slightly smashed with the side of a chef's knife
1/2 teaspoon orange blossom water
1. Add the boiling water to the sugar. Stir to mix and dissolve the sugar, cool.
2. Bring a pot of water to boil. Blanch the kumquats for 1 minute, drain.
3. Place the sugar water, lemongrass and orange blossom water in a bowl. Add the kumquats, placing a small plate on top to submerge the kumquats. Cover and refrigerate for at least 12 hours and up until 3 weeks.
Simple syrup
3/4 cup boiling water
3/4 cup sugar
Add the boiling water to the sugar. Stir to mix and dissolve the sugar. Cool.
Cocktail
6 mint leaves
3/4 ounce (5 teaspoons) simple syrup, divided
1 candied kumquat4 teaspoons fresh lemon juice
2 teaspoons fresh lime juice2 ounces rum1 tablespoon pineapple juice
1 wedge lime
Splash club soda
1. In a double old-fashioned glass, muddle the mint with one-fourth ounce (two teaspoons) simple syrup. Add the candied kumquat and muddle. Add ice to glass.
2. In a cocktail shaker, mix together the lemon and lime juices, the remaining one-half ounce (about 3 teaspoons) simple syrup, the rum and pineapple juice. Shake well. Pour into the glass, add the wedge of lime and splash of club soda.
Note: Agave nectar is available at Trader Joe's stores, Whole Foods, Ralphs and other well-stocked supermarkets.
Ingredients:
1 medium seedless watermelon, rind removed and cut into medium pieces (about 6 pounds)
2 tablespoons agave nectar
1/4 cup plus 2 tablespoons fresh lime juice (about 3 limes)
Sea salt
1. In a blender, purée the watermelon with 4 cups of water and the agave nectar, in batches.
2. Strain through a coarse strainer or mesh sieve, discarding any solids. Stir in the lime juice and a generous pinch of sea salt.
3. Adjust the seasoning and consistency to taste: agave nectar for sweetness, lime juice for tartness, sea salt to enhance flavor, and water to thin. Serve over ice. Garnish each glass with a slice of lime, if desired. This will keep for 2 days, refrigerated.
Total time: 10 minutes, plus freezing time for the decorative block of ice
Servings: 10
Note: From Julie Reiner of Clover Club. To prepare ice that has been frozen with raspberries and blackberries: Fill a container that fits in your punch bowl with hot water. Add raspberries and blackberries for decoration and freeze.
1. Using a vegetable peeler, peel the lemon in lengthwise strips, avoiding the white pith. Reserve the fruit for another use. Place the lemon peel in a sturdy bowl and muddle with the sugar cube until the peels release their oil and the sugar becomes moist and fragrant.
2. In a shaker without ice, shake the lemon peel, sugar, cassis and elderflower liqueur. Strain into a chilled punch bowl over a large block of ice that has been frozen with raspberries and blackberries in it. Add the Champagne and garnish with raspberries and blackberries.Each serving: 75 calories; 0 protein; 4 grams carbohydrates; 0 fiber; 0 fat; 0 cholesterol; 0 sodium.
Prepare the kebabs in advance; they cook quickly once on the fire. Substitute scallops or chicken for the shrimp, if you like. You'll need about 10 bamboo skewers.
SALSA
2 cups coarsely chopped fresh pineapple
4 scallions (green parts only), finely chopped
2 tablespoons light brown sugar
1/4 cup lemon juice
1/4 teaspoon five-spice powder
1. In a bowl, combine the pineapple, scallions, brown sugar, lemon juice, and five-spice powder. Stir gently but thoroughly. 2. Cover with plastic wrap and refrigerate until ready to serve.
SKEWERS
1 1/2 pounds large raw shrimp
1 medium ripe pineapple
2 orange bell peppers, cored and seeded
1/4 cup ketchup
1/4 cup light brown sugar
3 tablespoons clear rice vinegar
2 tablespoons soy sauce
1 clove garlic, finely chopped
2 tablespoons olive oil
1. Soak the bamboo skewers in water for 1 hour; drain. 2. Peel and devein the shrimp. Rinse lightly in a colander and pat dry. 3. For the pineapple: Cut away the skin, remove the core, and cut into 1/4-inch pieces (you need about 18). Save the remaining pineapple for the salsa. 4. Cut the bell peppers into 1-inch pieces. 5. In a bowl, combine the ketchup, brown sugar, rice vinegar, soy sauce, and garlic. 6. Alternately thread 1 piece of pepper, 1 shrimp, 1 piece of pineapple on the skewers, stopping within 1/2-inch from each end. Brush liberally with the brown sugar mixture. Refrigerate and marinate for 10 to 15 minutes. 7. Prepare a medium-hot charcoal fire or preheat a gas grill to medium. Arrange a rack 3 to 4 inches from the heat. Brush the grill with the olive oil and arrange the skewers on the rack. Cook for 3 to 4 minutes on a side, brushing with the brown sugar mixture, or until the shrimp are cooked through.
1. In a large pot, combine beets with cold water to cover them and a large pinch of salt. Bring to a boil, lower the heat, and cover the pan. Let them bubble gently for 50 to 60 minutes or until tender. Replenish water as needed. 2. Drain the beets into a colander. Rinse under cold running water until cool enough to handle. Working over a plate, remove and discard the skins from the beets. 3. In a food processor, combine the beets with 1 cup of the stock, salt, and pepper. Work the beets until they are almost pureed but still have some texture. Transfer the mixture to a bowl. Add enough of the remaining stock to make a soup that is still quite thick. Cover and refrigerate until cool but not cold. 4. Rinse out the processor work bowl; dry with paper towels. Add the thyme, rosemary, parsley, and mint. With the machine running, drop in the garlic and pulse it just until it is chopped. Add 1 tablespoon of the olive oil, salt, and pepper. Add more oil, 1 teaspoon at a time, until the sauce comes together to form a loose paste. 5. Stir 1 tablespoon of the herb paste into the cool beet soup. Ladle the soup into cups, add a few drops of the herb paste to each bowl and garnish with sour cream or creme fraiche. Sheryl Julian
2 medium yellow onions, thinly sliced (about 4 cups)
8 cups chopped fresh spinach
1 tablespoon minced garlic
2 cups shredded part-skim mozzarella cheese
1/3 cup grated Parmesan cheese
Salt and ground black pepper, to taste
6 burrito-size flour tortillas
In a large skillet over medium-high, cook the sausage meat until no longer pink, about 6 minutes. With a slotted spoon, transfer the sausage to a dish and set aside. Leave any fat in the skillet.
Return the skillet to the stove over medium heat. Add the oil and onions, then saute until golden and softened, about 10 minutes.
Stir in the spinach and garlic, cover the pan and cook until the greens are tender, 4 to 6 minutes.
Stir in the mozzarella, Parmesan and the reserved sausage. Season with salt and pepper.
Divide the filling among the tortillas. Fold in 2 sides and roll up, placing the wrap seam-side down. Heat the wraps in the microwave on high power until heated through, about 1 to 2 minutes. (Alternatively, heat the wraps in a 350 F oven for 5 to 7 minutes).
Nutrition information per serving (values are rounded to the nearest whole number): 439 calories; 182 calories from fat; 20 g fat (7 g saturated; 0 g trans fats); 85 mg cholesterol; 32 g carbohydrate; 32 g protein; 3 g fiber; 1216 mg sodium.
1 pound flank steak, cut against the grain into ½-inch strips For the salsa:
1 avocado, peeled, pitted and cubed
1 tablespoon chopped cilantro
2 cloves garlic, minced
Salt, to taste
Marinate the beef: In a medium bowl, whisk together the olive oil, lime juice and zest, vinegar, soy sauce, garlic powder and black pepper. Set aside 2 ta blespoons of the mixture. Add the steak to the bowl and toss to coat. Set aside for 15 min utes.
Make the salsa: Meanwhile, in a small bowl, gently toss to gether the avocado, cilantro, garlic and reserved 2 table spoons of the lime marinade. Mix well, then season with salt. Set aside.
Prepare the grill: Heat the grill to medium-high and coat the racks with oil or cooking spray.
Grill the beef: Place steak slices on hot grill and cook just until grill marks appear, about 1 to 2 minutes per side.
Presentation: Arrange the steak on a serving platter and serve topped with the avocado salsa. Source: Adapted recipe from J.M. Hirsch.
Add smoked turkey and grated cheddar to a simple biscuit dough, along with some whole-wheat flour, and you have something savory that fussy young eaters might enjoy early in the day. Store these in the refrigerator (because of the turkey). To bring the biscuits back to life, sprinkle them with water and reheat uncovered in a toaster oven.
Ingredients:
1 cup all-purpose flour
1 cup whole-wheat flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1 teaspoon sugar
1/2 teaspoon salt
6 tablespoons cold salted butter, cut into 1/4-inch cubes
1. Set the oven at 400 degrees. Line a baking sheet with parchment paper. 2. In a bowl, combine the all-purpose and whole-wheat flours, baking powder, baking soda, sugar, and salt. With a pastry blender or 2 dull knives, cut the butter into the flour until the mixture resembles coarse meal. 3. With a rubber spatula, stir the turkey and cheddar into the mixture. 4. Sprinkle the yogurt on top and cut yogurt into the dough until it comes together in a rough mixture. 5. Turn the dough out onto a lightly floured board and knead several times until the dough is smooth. With your hands, shape the dough into a 9-by-5-inch rectangle that is about 1 inch thick. 6. With a long knife, make 1 lengthwise cut down the center of the dough. Make 4 crosswise cuts to form 10 rectangles. Transfer them to the baking sheet. 7. Bake the biscuits for 30 minutes or until they are golden brown. Transfer to a wire rack to cool. Serve warm.
Imagine a week off from kitchen duty, while you and your family or friends enjoy delicious dinners prepared by an award-winning chef! That's the Grand Prize in the "I Love My Whole Grains" contest being run by Oldways and the Whole Grains Council (WGC) to help celebrate Whole Grains Month this September.
In addition to the Grand Prize, two First Prize winners will receive an entire library of whole grain cookbooks, to help them explore new whole grain tastes. The top three winners and 45 Second Prize winners will all also receive a wide selection of tasty whole grain foods.
Entering the contest is easy: Just upload a photo that shows how you enjoy your favorite whole grain food. It could be a snapshot of you eating oatmeal with blueberries, a picture of your famous triple-decker guacamole whole-corn chips, or any photo that contains a bona fide whole grain food.
"It's no wonder whole grain consumption has increased 20% since 2005," reports Cynthia Harriman, Director of Food and Nutrition Strategies for Oldways and the Whole Grains Council. "More than 2,800 products now use the Whole Grain Stamp. It's easier than ever to find whole grain products, so our contest offers consumers an opportunity to share their favorite discoveries in the world of whole grains."
The "I Love My Whole Grains" contest launched August 20, 2009 at WholeGrainsCouncil.org, with entries being accepted until September 30. Winners will be announced October 15. Full contest rules and restrictions, and a complete description of prizes, can be found on the website starting August 20.Additional events are also on tap to celebrate Whole Grains Month, including:
Whole Grain Video-A-Day - we'll be featuring a new whole grain video every day in September, on the WGC website. Stop by often, and learn all about whole grains.
3rd Annual Whole Grains Challenge - Foodservice outlets (schools, restaurants, cafeterias, catering, etc.) serving at least one whole grain daily during the month of October, can compete for prizes in ten categories in a nationwide challenge that ends October 31.
Studies show that eating whole grains instead of refined grains lowers the risk of many chronic diseases, including heart disease and diabetes, with some studies showing reduced risks from as little as one serving daily. Other benefits include reduced risk of asthma, healthier blood pressure levels, and less gum disease and tooth loss.
The Whole Grains Council thanks the following generous donors of prizes: Chef Paul Lynch and Chefs Mary and Joel Schaefer for private chef services; the authors and publishers of The Oldways Table, The Power of Flour, Whole Grain Breads, Whole Grains for Busy People, Betty Crocker's Whole Grains, Whole Grains Every Day Every Way, Whole Grain Baking, the Complete Whole Grain Cookbook, Simply Organic, and the New Whole Grain Cookbook, for our cookbook library; and the following companies for donating food prizes: Annie's, Arrowhead Mills, Barbara's Bakery, Barilla, Bimbo Bakeries USA, Bob's Red Mill, ConAgra Mills, Corazonas Foods, De Wafelbakkers, Dr. Kracker, Essential Eating, Flowers Foods, FritoLay, Frontier Soups, Goose Valley, Kashi, Mestemacher Bread, Nature's Path, Nestlé Lean Pockets, Mahatma Rice, Minute Rice, Success Rice, and Shiloh Farms.
From savory snacks to sumptuous sweets, Captivate Network is digging up recipes sure to make your taste buds bloom. Whether you are planning a large family dinner, a meal for two or just drinks and appetizers with your buddies, our collection has a dish to suit your mood.
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From savory snacks to sumptuous sweets, Captivate Network is digging up recipes sure to make your taste buds bloom. Whether you are planning a large family dinner, a meal for two or just drinks and appetizers with your buddies, our collection has a dish to suit your mood.
