Food & Dining
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Monday, 17 September 2012 07:14
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Saturday is National Linguine Day! Let's Celebrate. PDF Print E-mail
News Releases - Food & Dining
Written by Alana Sorrentino   
Friday, 14 September 2012 15:14

Did you know linguine means “little tongues”? What about the fact that linguine, one of America’s favorite pasta shapes, has a whole day devoted to it – this Saturday, September 15th! From linguine with clam sauce to linguine with marinara and meatballs, everyone loves the versatility and taste of a pasta meal made with linguine.

If you’re looking for another reason to celebrate your love for linguine, The National Pasta Association (NPA) has a few new recipes which are unique, taste great, and fit into your lifestyle! Below, please find the recipes for Linguine with Exotic Mushrooms, Linguine With Bloody Mary Sauce, and Linguine and Spinach Pesto recipes. Hi-res images are available upon request.

For more about pasta including nutritional information, recipes, and fun activities to do with pasta visit or check out our Facebook page at

Thank you,

Alana Sorrentino (For the National Pasta Association)


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Linguine with Exotic Mushrooms

The National Pasta Association –

Serves 2


6 oz. Linguine, uncooked

4 oz. button mushrooms

4 oz. wild mushrooms (shiitake, cremini or oyster)

1 tbsp. butter

2 tbsp. chopped fresh parsley

1/4 cup low-fat sour cream

1/4 cup skim milk

Salt and freshly ground pepper to taste

Directions: Prepare pasta according to package directions. While pasta is cooking, wipe all the mushrooms clean with a paper towel. Trim the stem end from the mushrooms. (Remove all of the stems if you are using shiitakes.) Slice mushrooms 1/4-inch thick.

Melt the butter over low heat in a large skillet with a tight-fitting lid. Add mushrooms and parsley, cover skillet and let mushrooms cook until they are completely tender and have released their liquid, about 15 minutes. Check the mushrooms once or twice during cooking to make sure they are not browning.

Whisk the sour cream and milk in a small bowl until smooth. Just before draining the pasta, mix 1/4 cup of the pasta cooking water into the sour cream mixture.

Drain the pasta and transfer it to the skillet. Add the sour cream mixture and heat to boiling. Add salt and pepper to taste. Boil together one minute, tossing pasta to coat with sauce and to evenly distribute mushrooms. Divide pasta between two plates, spooning extra sauce on top. Serve immediately.


Linguine with Bloody Mary Sauce

The National Pasta Association  -

Serves 4


1 pound Spaghetti, Linguine or any other long pasta shape,

1 tbsp. vegetable oil

1 clove garlic, minced

2 tbsp. chopped parsley

6-oz. tomato juice

2 tbsp. vodka

1/2 tsp. prepared horseradish

1/2 tsp. Worcestershire sauce

Freshly ground black pepper to taste

Directions: Prepare pasta according to package directions; drain. Heat oil in large skillet over medium heat. Add garlic and parsley, cook until garlic is fragrant, about 30 seconds. Stir in tomato juice, vodka, horseradish, Worcestershire sauce and black pepper. Heat to boiling and boil 30 seconds. Stir pasta into sauce until coated. Serve hot.

Linguine and Spinach Pesto

The National Pasta Association –

Serves 8


1 lb. Spaghetti, Linguine (or your favorite pasta shape), uncooked*
1 (10 oz.) package frozen spinach, thawed, well drained
2 tbsp. vegetable oil
1/4 cup grated Parmesan cheese
2 tbsp. chopped parsley
2 cloves garlic
1/2 tsp. salt
1/2 tsp. dried basil
2 tbsp. margarine (or butter)
1/3 cup water
4 oz. crumbled feta cheese

Directions: In a blender (or food processor), combine spinach, oil, Parmesan cheese, parsley, garlic, salt and basil. Mix at medium speed until finely chopped. Melt margarine in water. With blender or processor running, gradually pour in melted margarine mixture until blended. Prepare pasta according to package directions; drain and set aside. Toss pesto with pasta. Sprinkle feta on top and serve.

*Whole-grain, multi-grain or whole-wheat pasta varieties may be substituted.

Makes 8 servings. Per serving: 325 calories, 11g total fat, 3 g saturated fat, 45 g carbohydrate, 12 g protein, 1 g dietary fiber, 420 mg sodium

Hardee's brings together BBQ's best pair PDF Print E-mail
News Releases - Food & Dining
Written by Angie Taylor   
Tuesday, 28 August 2012 12:11

Recently we told you about Hardee’s Bacon Bacon Biscuit, but the restaurant chain just added another sandwich to their line of meat-on-meat items with the Memphis BBQ Burger.

The Memphis BBQ Burger combines saucy pulled pork and a classic charbroiled beef patty in BBQ bliss, topped with crispy onion strings, melting American cheese and Memphis-style BBQ sauce atop a sesame seed bun. The Memphis BBQ Burger starts at $3.79 and can also be ordered as a combo meal with fries and a drink. More information is available at

Later this week, check out the ad campaign for the new menu item on Hardee’s YouTube channel. The :30 spot features the Twitter hashtag #meatembrace, highlighting the meat-on-meat deliciousness. To participate in the conversation, “tweeple” are encouraged to use #meatembrace along with the @Hardees brand Twitter handle.

Cook-Off Champion Crowned in Farm Bureau Contest at Iowa State Fair PDF Print E-mail
News Releases - Food & Dining
Written by Lori Chappell   
Monday, 20 August 2012 15:00
DES MOINES, IA (08/20/2012)(readMedia)-- Daryl Witt of Warren County was crowned Cookout Champion in the 49th annual Farm Bureau Cookout Contest judged Tuesday at the 2012 Iowa State Fair.

Complete results below:


1) William Hoffman, Jr., Tama County

2) Bruce Campbell, Hardin County


1) Daryl Witt, Warren County

2) Andy Wilson, Lee County


1) Tracy Christensen, Audubon County

2) Jason Cronk, Tama County


1) Nate Miller, Scott County

2) Mike Vroom, Marion County


1) Lance Henrichs, Clarke County

2) Amber Westemeier, Linn County

Team Award

1) Alvin Westmeier and Jason Kula, Linn County


1) Phil Cummings, Benton County

"Nothing Compares" Iowa State Fair. The 2012 Fair ended August 19. The 2013 Iowa State Fair is set August 8-18. For more information, call 800/545-FAIR or visit

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Chefs Create Winning Cheese Dishes in State Fair Velveeta Contest PDF Print E-mail
News Releases - Food & Dining
Written by Lori Chappell   
Monday, 20 August 2012 08:20

DES MOINES, IA (08/17/2012)(readMedia)-- Cooks celebrated a classic kitchen ingredient in the Kraft Kreations with Velveeta competition judged Wednesday at the 2012 Iowa State Fair.

Norita Solt of Bettendorf won First Place Overall and a $100 Fareway gift card, while Sue Olson of Des Moines took Second Place Overall and a $75 gift card. Third Place Overall and a $50 gift card went to Jamie Buelt of Polk City.

Competitors were challenged to use the cheese in an award-winning entrée, soup or side dish. Entries were judged on taste, best use of Velveeta, appearance and originality.

Additional results below:


1) Sue Olson, Des Moines

2) Jessica Cain, Des Moines

3) Kenzie Piper, Waukee


1) Norita Solt, Bettendorf

2) Dianna Caron-Smith, Winterset

3) Ginger Hartman, Des Moines

Side Dish

1) Jamie Buelt, Polk City

2) Sue Olsen, Des Moines

The Iowa State Fair Food Department is the largest of any state fair in the country. Food Department judging is held in the Elwell Family Food Center sponsored by Blue Bunny.

"Nothing Compares" to the 2012 Iowa State Fair, August 9-19. The Fairgrounds are located at East 30th and East University Avenue, just 10 minutes east of downtown Des Moines, and are open 7 a.m. to 1 a.m. each day of the Fair. Exhibit hours may vary. For more information, call 800/545-FAIR or visit

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