Recipes Videos

October 2006 (Medialink) -- Over 25 million Americans are of Italian descent in the U.S. and this month showcases the U.S.'s number one ethnic food, Italian! October is National Italian Heritage Month (..more)

October 2006 (Medialink) -- Over 25 million Americans are of Italian descent in the U.S. and this month showcases the U.S.'s number one ethnic food, Italian! October is National Italian Heritage Month and people everywhere are celebrating. Food is one of the biggest contributions that Italians made to America. Italian dishes became popular in the States after World War II, as pizzerias sprang up outside of Italian-American neighborhoods. First came pizza, then spaghetti & meatballs, lasagna and ravioli! The American palate has matured over the years to embrace more regional Italian dishes, like polenta and stuffed eggplant - along with Italian influenced fish and chicken. When cooking Italian food, experts suggest cooking well and saving time. Timesaving tips can include using seasoned breadcrumbs instead of going to the trouble of making them yourself; and preparing marinara sauce ahead of time and freezing it in small portions for later use. For recipes and tips beyond the trusty pizza, log onto progressofoods.com. -------------------------------------------------------------------------------- Produced for General Mills (..less)

The appetizer is a walnut-apple cheese soup, as the main course we serve a pasta with a vodka salmon cream sauce. And for dessert we whip up a strawberry trifle. Enjoy. This new and unorthodox Coo (..more)

The appetizer is a walnut-apple cheese soup, as the main course we serve a pasta with a vodka salmon cream sauce. And for dessert we whip up a strawberry trifle. Enjoy. This new and unorthodox Cooking-Show with Philipp Mueller-Dorn and Christoph Heckenbuecker. Brought to you from the heart of Charlottenburg. When it comes to cooking the most important thing for us is fun and a wholesome natural taste. We prepare our meals with few but good and well selected ingredients. Just keep it simple. Convenience food and artificial flavors you should not find in this show. Charlottenburg Cuisine is a weekly format. For anything exept spam mail us: charlottenburg@cuisine.info.ms (..less)

In this episode we start with an orange-walnut field salad then our famous champagne-asparagus-risotto and for dessert dark chocolate-strawberries. This new and unorthodox Cooking-Show with Philipp M (..more)

In this episode we start with an orange-walnut field salad then our famous champagne-asparagus-risotto and for dessert dark chocolate-strawberries. This new and unorthodox Cooking-Show with Philipp Mueller-Dorn and Christoph Heckenbuecker. Brought to you from the heart of Charlottenburg. When it comes to cooking the most important thing for us is fun and a wholesome natural taste. We prepare our meals with few but good and well selected ingredients. Just keep it simple. Convenience food and artificial flavors you should not find in this show. Charlottenburg Cuisine is a weekly format. For anything exept spam mail us: charlottenburg@cuisine.info.ms (..less)

In this episode we start with an basic french salad then our famous french lamb stew and finally a traditional french cheese paltter. This unorthodox and new Cooking-Show with Philipp Mueller-Dor (..more)

In this episode we start with an basic french salad then our famous french lamb stew and finally a traditional french cheese paltter. This unorthodox and new Cooking-Show with Philipp Mueller-Dorn and Christoph Heckenbuecker. Brought to you from the heart of Charlottenburg. When it comes to cooking the most important thing for us is fun and a wholesome natural taste. We prepare our meals with few but good and well selected ingredients. Just keep it simple. Convenience food and artificial flavors you should not find in this show. Charlottenburg Cuisine is a weekly format. mail us: charlottenburg@cuisine.info.ms (..less)

In this episode we start with delicious marinated eggplant then our famous green curry turkey and for dessert mango sorbet. This new and unorthodox Cooking-Show with Philipp Mueller-Dorn and Christop (..more)

In this episode we start with delicious marinated eggplant then our famous green curry turkey and for dessert mango sorbet. This new and unorthodox Cooking-Show with Philipp Mueller-Dorn and Christoph Heckenbuecker. Brought to you from the heart of Charlottenburg. When it comes to cooking the most important thing for us is fun and a wholesome natural taste. We prepare our meals with few but good and well selected ingredients. Just keep it simple. Convenience food and artificial flavors you should not find in this show. Charlottenburg Cuisine is a weekly format. For anything exept spam mail us: charlottenburg@cuisine.info.ms (..less)

Note ---------- cheesecake will still a bit jiggly in the middle but firm on the sides. do NOT wrap with plastic wrapper when cheesecake still warm. do NOT let water drips onto the cheesecake. chees (..more)

Note ---------- cheesecake will still a bit jiggly in the middle but firm on the sides. do NOT wrap with plastic wrapper when cheesecake still warm. do NOT let water drips onto the cheesecake. cheesecake will only be firm enough to cut after refrigerated for at least 2 hours-8 hours, but best overnight. cheesecake usually will cracks if you open the oven to take a peek. over beating the cream cheese mixture. oven too hot. you can double this recipe, I only live with my husband so I didn't think to make a bigger one but this yields more than 6 slices and yummie ^_^ for lighter cheesecake I suggest use nonfat cream cheese and nonfat sour cream which in this case I didn't hehe full recipe can be seen here http://indorecipe.com/archives/recipe.php?recipeid=4836 You might find typos, am lazy to fix it :) (..less)