 October 30, 2005 |
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 New! Blogging at Chef2Chef
A blog (short for web log) is an internet diary or journal where the person posting a blog (Blogger) publishes their thoughts, experiences and opinions. Blogs have become increasingly popular among politicians, educators and writers for alternative news coverage. A blog gives you your own voice on the web.
Become a Blogger! At Chef2Chef, a blog can be your personal diary of kitchen, cooking and culinary experiences. Equipment reviews. Personal relations. A soapbox about your family, workplace and friends. A daily, weekly or monthly pulpit. Your own private thoughts. Memos to the world. Whatever you have to say to the culinary world, Chef2Chef can help you say it!
Recent Blogs: • Happy National Chocolate Day (today) By: OrigCyn • 'Chicken' Redux By: Chefpolcyn • My Embarrassing Wine Story! By: SugarBrown • Cheztom's Mis en Place By: cheztom • Some more 'chicken'.... By: Chefpolcyn • This is either regression or retardation. By: wolfitdown.
A US Army 92G food service specialist located in Baghdad will soon begin to chronicle the life of a cook in the kitchens of Baghdad.
Bookmark your browser for some exciting and entertaining reading: Featured Blog at Chef2Chef.Net | Blog Archive
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Recent News on the Chef2Chef News Desk!
Chez Panisse Restaurant Fall Events 2005
Red Dahlia European Cafe and Supper Cl
J&W Culinary Nutrition Program Expands
Ben and Jerry put the ice on Ben and Joy
Newly Released Field Guide To Cocktails
High Delivery costs? Free Fuel
Natural Meat - Hot Item for Your Grill
Brand New Retractable Wall Oven Door
Chefs Celebrate International Chefs Day
Jaspers - The Woodlands - Grand Opening
Target Seeking Chocolate Lovers
J&W Senior Challenge & Tyler Florence
Choosing a User Friendly Cookbook
Pastry Chef Gale Gand Adds Fiber Boost
Suspension of Trade in Threatened Beluga
Chef Kevin Rathbun opens Krog Bar
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This Week's Recipe Club: Turkey Stock, Gravy and the Days After
Date: October 31, 2005 - November 4, 2005
Guest Host: Jules Silver
Theme: Turkey Stock, Gravy and the Days After - Monday: Turkey Stock; Quick and Easy Turkey Gravy; Turkey Gravy Perfected.
- Tuesday: Turkey Soup; The Day after the Night before Turkey Soup Meal; Turkey Barley Soup.
- Wednesday: Mushroom Risotto with Turkey and Sage; Turkey Lettuce Wraps; Quick Turkey Stroganoff.
- Thursday: Turkey Curry; Turkey Pot Pie; Turkey Avocado Salad Sandwich.
- Friday: Turkey Pita Pizza Party; Turkey Creole with Rice; Turkey, Spinach Fettuccine with White Truffle Oil.
Not a Member Yet? Click here Recipe Club to sign up today and start receiving these recipes on Monday!
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The next time you are looking for specialty foods, beverages, kitchenware, uniforms, services and more, please remember to support the sponsors who fund Chef2Chef.net. They make all this possible. Thank you. The team at Chef2Chef. | Kitchen staffing headaches? Hire a Cadco LineChef™ Combination Oven! Click here here for resume on Cadco, Ltd. website or call Toll-Free 877-603-7393. |
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 RATIONAL
With the RATIONAL SelfCooking Center® you can relax in the knowledge that the demanding daily kitchen routine is under control: you can bake, roast, steam, blanch, poach and much more, all in a single unit.
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Attend a free TeamCooking Live seminar near you. Here you and your colleagues can gain "hands on" experience of the RATIONAL SelfCooking Center® under the guidance of a skilled RATIONAL chef.
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Today's Recipe: Cranberry Orange Sauced Sweet Potatoes
6 servings
Ingredients: 6 medium sweet potatoes or yams
1/4 cup CRISCO all-vegetable shortening or 1/4 CRISCO stick or CRISCO Oil
1/4 cup packed light brown sugar
1/2 teaspoon salt
1/4 cup fresh orange juice
1/4 cup water
1-1/4 cups fresh cranberries, rinsed
1/2 teaspoon cornstarch mixed with 2 tablespoons cold water
Preparation:
Preheat oven to 400 degrees F.
Wash sweet potatoes and pat dry. Prick with a fork, place in a shallow baking dish and bake at 400 degrees F for 40 to 50 minutes or until soft.
During the last 10 minutes of baking, prepare sauce. Melt Crisco in a medium saucepan (or place oil in saucepan). Add brown sugar, salt, orange juice and water, stirring over low heat until sugar dissolves. Add cranberries; bring to a boil. Reduce heat and simmer covered for 5 minutes or until cranberries start to pop.
Stir cornstarch mixture into cranberries; cook, stirring constantly, until sauce comes to a boil. Reduce heat and cook for 1 to 2 minutes or until mixture is slightly thickened.
Make a lengthwise cut in the center of each potato; press open from bottom. Place sweet potatoes on a serving platter. Top each with cranberry sauce.
Recipe from Crisco.com
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