Carnival of the Recipes #151 - Special Diet Edition

The 151st edition of the Carnival of the Recipes is up for your dining pleasure. This week, participants were asked to submit recipes for special diets.

Next week’s edition will be hosted by Slow Cooker Recipes with a theme to sweat over: It’s Too Hot to Cook (Crockpot and slow cooker recipes). Recipes can be submitted through Blog Carnival.

To learn more about future recipes carnivals visit here.

A sampling of recipes includes:Diabetic Recipes provides a snack with Diabetic Chocolate Chip Cookies.

Pancake Recipes starts the day with Low-Carb Pancakes. No wheat flour.

Low-Fat Chicken with Artichokes and Diabetic, Low-Fat Armenian Chicken.

Famous Recipes cooks up Low-Fat Roasted Cauliflower

Slow Cooker Recipes provides a low-fat recipe for Mushroom Stroganoff Crockpot

Christmas Recipes gifts us with Christmas No-Fat White Sangria Punch.

Roasted Corn And Green Chile Soup. 

Our Carnival hostess, Shawn Lea at Everything and Nothing, offers Mexican Squash Casserole, a recipe to keep handy when your zucchini produces prodigiously.

April Fools Carnival of the Recipes

The April Fools Carnival of the Recipes comes with a special surprise. The carnival is hosted at Blog of the Day Awards located at April Fools Day Carnival of the Recipes

Every participant in this week’s Carnival of the Recipes is hereby awarded the Blog of the Day Award for April 1, 2007. To get the Award Code you can visit the Award Code Page

Blog of the Day Awards is a feature of Famous Quotes and presents daily awards for the best blogs submitted by visitors.

Some featured Recipes include: Crock Pot Chicken Wild Rice Soup posted at Chicken Recipes Heavenly Hots posted at Pancake Recipes Buffalo Chicken Wings posted at Chicken Recipes Slow Cooker Barbecued Turkey Sandwich posted at Slow Cooker Recipes. Tailgate Potato Salad posted at Famous Recipes Fruit and Nut Easter Eggs Huckleberry Merlot Sauce posted at Diabetic Recipes Basic Fried Chicken Recipe posted at Famous Recipes

Next Week’s Carnival will be hosted at Diabetic Recipes and will have a theme of both Diabetic Recipes and Easter Recipes

Hearts-Full-of-Love Pre-Valentine’s Day Carnival of the Recipes

The Valentine’s Day Carnival of the Recipes is up at Morning Coffee

This week for your gustatory pleasure we have a bevy of treats guaranteed to make your heart go pitter pat, whether you to cook, or to eat, or both! Sweets for Your Sweetie (or your own Sweet Tooth)

Slow Cooker Recipes will be hosting in a couple of weeks so get out your crock pot or slow cooker and get something spectacular cooked up for the Slow Cooker and Crockpot Carnival of the Recipes.

BOTDA

The 100th Edition of the Carnival of the Recipes
is up at Trub. The sediment of life.

Includes Mango Salsa, Chicken recipes, fish burritos cucumber salad, rice pudding and plenty more.

Food and Cooking Blog wins publishing prize

By way of Gautam Ghosh on Management at Food for your wallet? we get this account of a food and cooking blog author successful at getting published.

An amateur chef’s account of her attempt to cook celebrated U.S. chef Julia Child’s recipes took home the first literary garland devoted to books based on blogs.

Julie Powell, a 32-year-old Texas-raised New Yorker, beat 89 other contenders on Monday for the first Blooker Prize and won $2,000 from the award’s sponsor, Lulu, a U.S.-based digital do-it-yourself publishing house.

Powell’s “Julie and Julia: 365 Days, 524 Recipes, 1 Tiny Apartment Kitchen” chronicled her odyssey trying to cook every recipe in Child’s classic “Mastering the Art of French Cooking.”

Chef wins first books-from-blogs prize

Ariane Benefit at the NEAT LIVING BLOG
presents Get Organized, Get Healthy!

Recipes for Health from the Organizing for Health Blog.

Veggie Delight Soup - Prep 10 mins.
The Vitamix Blender & Neat Tips for Awesome Smoothies!
Thai Quinoa - 5 Minutes
Quinoa Pilaf - 15 mins Prep
Sunny Buckwheat - 10 Minutes Prep
Orange and Walnut Quinoa - 5 Minutes Prep
Basic Millet & Quinoa - 2-3 minutes prep time
Creamy Millet and Amaranth - 5 Minutes

Thanksgiving Food Presentation Tips

Everyone wants to make a great impression on Thanksgiving with a meal that looks like it came out of the latest food magazine spread. It’s not that difficult to make ordinary dishes look spectacular - and it can be done with a few ingredients you probably already have in your kitchen

Everyone wants to make a great impression on Thanksgiving with a meal that looks like it came out of the latest food magazine spread. It’s not that difficult to make ordinary dishes look spectacular - and it can be done with a few ingredients you probably already have in your kitchen.

Instead of the same old-same old, try garnishing the turkey with rosemary and sugar dipped grapes or with kumquats, parsley and mini apples. Some other unique add-ons to consider include serving garlic roasted mashed potatoes in martini glasses or a praline-pumpkin pie with some holiday cut-outs on the crust.

No matter what kind of meal you are serving on Thanksgiving, its easy to present it like a gourmet feast.

Make a Great Impression With Your Thanksgiving Meal

Thanksgiving is a time when everyone wants to entertain and impress with delicious dishes and beautiful spreads that their guests will enjoy. Food stylist Cindy Lund says with a little bit of preparation before the big day, it can happen.

ANCHOR LEAD: Thanksgiving is right around the corner and It’s time to think about the holiday festivities. T.K. Anderson has more. (: 59)

SCRIPT: Lifestyles, I’m T.K. Anderson. Thanksgiving is a time when everyone wants to entertain and impress with delicious dishes and beautiful spreads that their guests will enjoy. And food stylist, Cindy Lund says with a little bit of preparation before the big day, it can happen.

CUT: (Lund) Food presentation is simply looking for ways to make ordinary recipes look extra special. It doesn’t take much just a little imagination and often times ingredients you have on hand at home.

SCRIPT: Maggie Gilbert of Betty Crocker Kitchens says meals don’t have to be complicated to look good. Instead of the same old stuff, try garnishing the bird with rosemary and sugar dipped grapes.

CUT: (Gilbert) Another idea to add variety to your Thanksgiving dinner is to prepare a glazed roast turkey with cranberry stuffing garnished with kumquats, parsley and mini apples. Add skin-on mashed potatoes, and praline-pumpkin pie with some holiday cut-outs on the crust. This is really popular for a big family dinner.

SCRIPT: For great holiday ideas go to BettyCrocker.com. That’s Lifestyles from Betty Crocker. I’m T.K. Anderson.

Inside Turkey Tips from a Master Chef: Prepare to Impress Without the Stress

Want to set your Thanksgiving dinner apart from the rest but still have time to enjoy the company of family and friends? According to the National Turkey Federation, 97% of Americans eat turkey at Thanksgiving. Yet, many cooks, especially new ones, struggle with how to orchestrate the perfect turkey, timed right with just the right side items. Make this holiday season one to remember with the inside scoop from former Presidential chef and Certified Master Chef, Stephen Giunta.

Former White House Chef Shares Top Tips for a Simple, Yet Elegant Holiday Dinner

Want to set your Thanksgiving dinner apart from the rest but still have time to enjoy the company of family and friends? According to the National Turkey Federation, 97% of Americans eat turkey at Thanksgiving. Yet, many cooks, especially new ones, struggle with how to orchestrate the perfect turkey, timed right with just the right side items. Cooks’ fears range from not having enough turkey to serving turkey that tastes like cardboard.

Did you know?

* You should figure to buy at least two pounds of turkey per guest - This allows for second helpings and some leftovers.
* Savory rubs and rich glazes - added at different stages of preparation - are a way to give your turkey a new twist.
* Cooking a turkey doesn’t have to be difficult. Sometimes the best results come from simpler techniques.

Make this holiday season one to remember with the inside scoop from former Presidential chef and Certified Master Chef, Stephen Giunta. One of only 60 Certified Master Chefs in the United States, Chef Giunta shares his suggestions on preparing a Thanksgiving suitable for a President’s table, or your own! Throughout his career, Chef Giunta has prepared hundreds of turkeys using every cooking style and approach, and can share his tried and true techniques and tips to make your Thanksgiving meal a success.

How to Feed an Army with Recipes from NTIS; Popular Recipes from the Military Make Cooking for Large Groups Easy

When the prospect of cooking for large groups leaves you wondering what to serve, let the National Technical Information Service help. NTIS takes the guesswork out of planning and preparing menus with time-tested recipes used by the U.S. Army. The Armed Forces Recipe Cards with Index (on CD-ROM) is available from NTIS.

These terrific, sure-fire recipes provide culinary inspiration along with instructions for cooking to make portions for 100 people or more. Whether your job is to feed small or large groups, or you just need a new idea, the Armed Forces Recipe Cards with Index can easily be decreased or increased to suit your serving needs. These recipes are ideal for scouting organizations, prisons, schools, non-profit organizations, churches, or any other establishments that cooks for large groups. This CD contains more than 1,300 recipes from appetizers to desserts, and many recipes include the nutritional value of food.

Find all your favorite recipes fast with an easy-to-use index arranged by topic including:

– Appetizers

– Salads

– Beverages

– Sandwiches

– Breads, Pasta

– Sauces

– Cheese and Eggs

– Gravies

– Cakes, Frostings, Cookies

– Pastries, Puddings

– Meats, Fish, Poultry

– Vegetables

Armed Forces Recipe Cards with Index (on CD-ROM with Search and Retrieval Software) is available from NTIS, call 1-800-553- 6847 or 703-605-6000, for $79 plus $5 handling fee, quote order number TM10412KTJ. Most major credit cards accepted. Fax orders to 703-605-6900. Order online at http://www.ntis.gov/products/bestsellers/recipes.asp.

Through a special arrangement with the U.S. Army Publishing Agency, NTIS promotes and distributes over 27,000 Army publications, including Technical Bulletins, Technical Manuals, Field Manuals, Army Regulations and similar publications to the general public. Search the NTIS Web site at http://www.ntis.gov/products/families/military.asp.

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The National Technical Information Service is the federal government’s central source for the sale of scientific, technical, engineering, and related business information produced by or for the U.S. government and complementary material from international sources. NTIS also offers thousands of multimedia, training, and educational programs produced by federal agencies. Approximately 3 million products are available from NTIS in a variety of formats: electronic download, online access, computer products, multimedia, microfiche and paper.

Recipes