
Foodie adventures...
Foodie adventures...
Modern food culture in the United States is robust and unique. The popularity of cooking channels and a plethora new foods from all over the world have piqued our imagination and fed an ever expanding desire for new culinary creations and exotic taste combinations. Fans of food....you have come to the right place....
Ingredients for some of the more adventurous dishes can be difficult to find. Some of us are fortunate to live in a community with a local specialty foods store. We are building a database to make them easy to find. Please send us a message if you would like to share one in your community.
COMING SOON!
Feed your child's natural curiosity by letting them explore and develop their own culinary creations. When they are ready to step up their game, they can try some of out easy recipes specifically designed to spark their imaginations and ask for seconds.
Large solid stainless steel spoon
Large slotted solid stainless steel spoon
Large slotted stainless steel turner with a beveled rubber tip
Large stainless steel ladel
Sturdy wooden with a rubber grip
Large pancake turned with a 6" x 6" non-stick surface.
Medium stainless steel whisk.
Dimensions: 2.5" diameter, 10" length.
Medium colander
Dimensions: 8" L x 7" W x 3" D
Ideal for pressing 2 - 3 cloves of garlic at one time
Strong and sharp to tackles any kitchen task.
Include 4 scoops: 1/4, 1/3, 1/2 and 1 cup measures
Stainless steel knife, comes with protective sheath
Durable bamboo cutting board
Dimensions: 11" W x 7" W
Soft pine cutting board
Dimensions: 14" W x 10" L
Show your Enthusiasm!
Color: Black. One size fits all.
White poly/cotton blend coat.
Sizes: S, M, L, XL, XXL
Soft cotton short sleeve shirts come in white, gray, and red. Sizes: S, M, L, XL, XXL
White poly/cotton blend apron. One size fits all
White poly/cotton blend apron. One size fits all
Soft cotton short sleeve shirts come in black only. Sizes: S, M, L, XL, XXL
Soft cotton short sleeve shirts come in white only. Sizes: S, M, L, XL, XXL
100% Cotton Onesies come in green only. Sizes 12 month, 18 month, and 24 month.
These make great gifts for friends and family!
Includes all ingredients and a 5" iron mini-skillet. 4 servings.
Includes all ingredients and a 5" iron mini-skillet. 4 servings.
Dress your Thanksgiving turkey in style with this amazing cornbread stuffing recipe.
This stuffing uses a classic cornbread stuffing flavor and blends in aromatic herbs and both rich and bright fruits for a new Thanksgiving experience that assured will be a favorite in your family.
Total Time: 1 hour, 30 minutes
Serves 10-12
Ingredients
1 9x13 inch pan cornbread
2 Tablespoons olive oil
1 Medium onion, chopped
1 Cup chopped celery
2 Tablespoons fresh rosemary needles, removed from stalk
2 Teaspoons fresh thyme leaves
1/3 Cup chopped fresh flat-leaf parsley
1 Cup dried apricots, chopped
1 Cup dried cherries
1 Cup pomegranate seeds
1/4 Cup apple cider vinegar
1 Stick butter
4 Tablespoons cold butter, chopped
2-1/2 Cups turkey or chicken stock
2 Large eggs
2-1/2 teaspoons kosher salt
1 Teaspoon pepper
Instructions:
Note: all baking temperatures are expressed in Fahrenheit.
1. Cut the cornbread into bite-sized chunks and spread on 2 large baking sheets. Let the cornbread sit out uncovered for several hours.
2. Prepare the following ingredients and combine them in a bowl.
- 1 Medium onion, chopped
- 1 Cup chopped celery
3. In a separate bowl, prepare and combine the following ingredients.
- 2 Tablespoons fresh rosemary needles, removed from stalk
- 2 Teaspoons fresh thyme leaves
- 1/3 Cup chopped fresh flat-leaf parsley
4. In a separate bowl, prepare and combine the following ingredients.
- 1 Cup dried apricots, chopped
- 1 Cup dried cherries
- 1 Cup pomegranate seeds
5. In a large saute pan, add 2 tablespoon olive oil and heat on medium. Add the onion and celery. Saute for about 10 minutes until the onions and celery are translucent and soft. Add 1-1/2 teaspoon kosher salt and 1 teaspoon of pepper.
6. Add 2 tablespoons fresh rosemary and 2 teaspoons fresh thyme leaves to the pan and saute for another 1 minute until fragrant. Remove from heat.
7. Place the dried cornbread to a very large bowl.
8. Add mixture of apricots, cherries, and pomegranate seeds to the cornbread, but don't mix yet.
9. Preheat the oven to 350 degrees.
10. Use a spatula to scrape the onions and celery into the bowl.
11. In the same saute pan, place a stick of butter and melt completely. Pour the butter over the cornbread in the bowl.
12. In a measuring cup, whisk together 2-1/2 cups turkey stock, 1/4 cup apple cider vinegar, and 2 eggs.
13. Slowly pour the stock mixture over the bowl with the cornbread, stopping to slowly and gently stir all ingredients.
14. Grease a 9x13 inch pan. Empty the stuffing mixture into the pan and spread out evenly.
15. Top the stuffing with 4 tablespoons of chopped butter, spreading them as you would croutons on a salad.
16. Spray a sheet of foil with nonstick spray and cover the pan, sealing the edges.
17. Bake at 350 for about 30 minutes, until warmed throughout.
18. Increase the oven temperature to 450 degrees. Remove the foil from the pan. Bake at 450 for another 20 minutes or so, keeping an eye on it because every oven is different. You want the top to get crispy but not burned. The edges of the pan should also be crispy.
To cook stuffing in a turkey: Loosely stuff into a turkey, and roast until center of stuffing reaches 165 degrees. Spoon remaining stuffing into a buttered 9x13-inch baking dish, cover with foil, and bake for 25 minutes. Uncover and bake for approximately 10 to 15 minutes or until golden brown.
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