Friday, November 23, 2012
Share your best recipes for extra turkey, stuffing and more.
Dinner’s done and the only thing more stuffed than the bird is you. Now the question becomes: What to do with all those leftovers? While many say simple reheating is all that’s necessary to have a “day after” feast, others have elaborate recipes for turning Thanksgiving leftovers into gourmet delights. From savory turkey soups to sinfully delicious pot pies and mile-high sandwiches, everyone has their own ideas on what to do with what’s leftover. The Food Network even has an entire recipe collection dedicated to the topic. We’d rather hear from you! What are your favorite Thanksgiving leftover recipes? Share them in the comments section orupload them as an announcement.
Sunday, November 18, 2012
Gwinnett County and Emergency Services is reminding citizens to be safe. Link to Gwinnett firefighters demonstrating the wrong way to fry a turkey.
- POLICE & FIRE
Sunday, November 18, 2012
As family and friends make preparations for the busy Thanksgiving holiday, firefighters are reminding all chefs and would-be chefs to be safe when cooking. Unsafe cooking practices are the leading cause of residential fires, officials said. Here are some tips offered by Fire and Emergency Services and the National Fire Protection Association: VERY IMPORTANT: If you plan to deep-fry your holiday turkey, chicken, duck, or anything else, remember to follow proper fire safety precautions. read all instructions for your fryer and completely thaw your meat before frying it. Click here to watch a video of a demonstration (by Gwinnett firefighters) of what can happen if you don't follow all instructions.
Whether you only venture into the kitchen to turn on the microwave or you’re a gourmet at heart, chances are you have a favorite holiday recipe. We want to hear about it!
- LOCAL CONNECTIONS
Sunday, November 18, 2012
If there’s one thing about the holidays that almost everyone can agree upon loving, it’s the food! Decadent desserts, scrumptious roasts, to-die-for sides, homemade breads–you get the idea. The spreads that start popping up in homes and offices this time of year make the holidays memorable for many. As Halloween, Thanksgiving, Christmas and Hanukkah approach, we want to make it easy for Lawrenceville Patch readers to plan out their menus. That’s why we’re inviting you to share your favorite recipes right on the site. It doesn’t matter if you have an elaborate turkey dish to share or your favorite is a simple cookie recipe that gets your family in the holiday spirit each year: We want to hear from you! Just share your favorite recipes–and …
Sunday, November 4, 2012
Make these tasty slow cooker recipes using your favorite fall fruits and vegetables.
Fall is the time for warm, hearty meals—and what better way to prepare them than by using your slow cooker? Simmer these fall-ingredient (like pumpkins, apples and squash) slow cooker recipes in your pot, and you’ll stay warm well into the winter. Apple Crumble Crock-Pot Recipe Ingredients: 4-5 cooking apples, peeled and sliced 1/2 cup brown sugar, firmly packed 1/2 cup flour 3/4 cup rolled oats 1 teaspoon ground nutmeg 1 teaspoon ground cinnamon 4 tablespoons butter, softened Directions: Lightly butter the Crock-Pot and lay the apple slices at the bottom of the pot. Combine the sugar, flour, rolled oats, nutmeg and cinnamon, and cut in the butter. Sprinkle the topping over the base of apples. Cook on low or auto for 3-5 hours. Slow …
Wednesday, February 1, 2012
Two teams faced off in Georgia Gwinnett College's 2nd annual cooking competion.
Georgia Gwinnett College students faced off in an "Iron Chef" style competition.
Students at Georgia Gwinnett College teamed up with campus chefs for an "Iron Chef" style cook-off Tuesday evening. The teams had 90 minutes to create an appetizer, entree and dessert. And just like the reality show, each course had to use a secret ingredient. Find out what that secret ingredient was and what the judges thought later on Lawrenceville Patch.
Saturday, March 26, 2011
Gwinnett Technical College hosted an Iron Chef-style competition for Georgia high school teams of aspiring chefs.
On Friday, March 12, Gwinnett Technical College welcomed 200 high school students with dreams of becoming a Top Chef to the Hospitality Education Foundation of Georgia’s (HEFG) State Championships. The competitors were made up of teams of high school juniors and seniors from schools across Georgia. Teams took part in either the ProStart Management or Culinary Arts competitions. According to Kerri Crean, the program director for Gwinnett Tech’s Culinary Arts program, The ProStart Management competition was an “opening a restaurant” competition for the high school students. Crean said teams prepared case scenarios and PowerPoint presentations pitching their restaurant ideas. Teams were judged on menu, cost analysis, restaurant blueprints, …
Monday, February 14, 2011
Spinach and Tomato Pesto, served with light wine makes the perfect cuisine for your Valentine.
Ingredients: 12 uncooked lasagna noodles 2 packages of frozen spinach 1 8oz bag of mozzarella cheese 1/4 cup of your favorite cheese 2 whole tomatoes medium sliced 1 large egg 2 cups of basil pesto sauce 3 tbsp of canola or olive oil 1 cup of onions, diced 2 cloves garlic minced 1/4 tbs ground nutmeg sea salt to pleasure black pepper to pleasure Cooking Directions: Cook pasta in boiling water until al dente, be careful not to over cook. Drain. Prehead oven to 350 degrees. Heat Oil in pan on stove. Stir in onions, spinach, garlic, nutmeg, salt and pepper. Then stir in 1/3 of cheese/which ever cheese you prefer and egg. Coat casserole pan lightly with oil and place in 4 lasagna noodles. Allow them to overlap. Add a layer of mixture and …