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FOOD
November 18, 2009
Southern stuffing Total time: About 1 1/2 hours, plus cooling time for the corn bread Servings: 6 to 8 Note: Adapted from "Stuffed Griffin" by the Utility Club of Griffin, Ga. The corn bread is adapted from Gourmet magazine. Toasted cubed corn bread 1 cup flour 1 1/2 cups yellow cornmeal 1 tablespoon baking powder 1 teaspoon salt 1 cup milk 1 egg 3 tablespoons butter, melted and cooled 1. Heat the oven to 425 degrees.
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FOOD
April 23, 2014
Servings: 24 eggs Active work time: 25 minutes Total preparation time: 1 hour 15 minutes 12 eggs 8 sun-dried tomatoes (not in oil) 2 tablespoons capers, drained and chopped 1 large shallot, finely minced 1 tablespoon Dijon mustard 1/2 cup mayonnaise 4 tablespoons thinly sliced basil, divided 1. Place the 12 eggs in a large saucepan. Fill with cool water. Bring the water to boil over medium heat. As soon as it boils, reduce the heat to simmer and cook the eggs 20 minutes.
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FOOD
November 15, 2006
Total time: 1 hour, 20 minutes Servings: 16 Note: From Christian Shaffer. 1/4 cup blanched hazelnuts 10 ounces (1 1/2 cups) wild rice 1 small onion, sliced 1 parsnip, peeled, roughly chopped 2 3/4 teaspoons kosher salt, divided 1 small butternut squash (about 1 1/2 pounds), peeled and seeded 4 tablespoons salted butter, divided 1 large pomegranate 2 tablespoons roasted hazelnut oil Freshly ground black pepper, to taste 1. Heat the oven to 375 degrees.
CALIFORNIA | LOCAL
April 18, 2014 | By Jason Wells
A man accused of killing a man and keeping his body stuffed inside a freezer at an abandoned Central Valley auto body shop has pleaded not guilty to murder. Jacob Medina Cervantes, 26, of Modesto was arrested Tuesday after a tow truck driver hired to haul cars away from the shop found the frozen body, KTXL-TV reported . Authorities have yet to release the identity of the body, saying only that it was found intact. It was also unclear how long the body had been in the freezer.
FOOD
November 17, 2011
Pumpkin shows up on the Thanksgiving table in so many guises. But have you ever thought about using the seeds? Test Kitchen manager Noelle Carter did and used them to come up with this creative twist on turkey dressing that is so spectacular it was voted one of the best recipes of the year in 2008. Combine toasted pumpkinseeds, or pepitas , fragrant Spanish chorizo, chiles and corn bread and there will be no question as to why it is such a winner. The dressing can either be baked inside the big bird or by itself, as described in this recipe.
FOOD
May 5, 2004
Total time: 1 hour Servings: 4 Note: Poussins are available frozen at Bristol Farms or can be ordered fresh from Bristol Farms or Whole Foods. You may substitute 8 regular garlic cloves if green garlic is not available. 1/4 cup chopped tarragon 1/4 cup chopped chives 1/4 cup chopped flat-leaf parsley 1/4 cup chopped dill 4 bulbs green garlic, minced Salt and pepper to taste 1/2 cup (1 stick) unsalted butter, softened 4 poussins 1. Heat the oven to 450 degrees.
CALIFORNIA | LOCAL
November 27, 2009 | By Esmeralda Bermudez
This Thanksgiving, Donna Nurre was thankful she finally got her way. It took some convincing, but on Thursday her relatives finally gave in and followed her and the turkey from the dining room to the shore to celebrate the holiday à la SoCal on the beach. "This is what I wanted," said the third-grade teacher, fastening a tablecloth with clothespins so the breeze wouldn't blow it away. "An adventure." Across Bolsa Chica State Beach, dozens of families broke tradition to give thanks beneath sunny skies that would make any East Coaster envious.
BUSINESS
November 23, 2013 | By David Pierson
With millions of turkeys thawing and piles of stuffing waiting to be prepared, Thanksgiving is one of the riskiest times of year for food safety. Bacteria can be lurking anywhere in crowded holiday kitchens, spread by cross contamination or undercooked food. That's why epidemiologists see a spike in food-borne illness in November and December. Companies such as poultry producer Butterball join government agencies, including the Centers for Disease Control and Prevention, in stepping up efforts to educate consumers about the potential dangers of the annual fall feast.
FOOD
November 25, 2009 | By Rene Lynch
Thanksgiving dinner puts a lot of pressure on a cook. But it's nothing compared with Thanksgiving leftovers. Of course, you can just reheat and re-serve the whole meal over and over until the stuffing starts drying out and cracking. But a good cook is supposed to spend the Friday after Thanksgiving doing something wizardly with all those leftovers, right? Take the remains of the holiday and turn them into something supremely special, perhaps a turkey pot pie with a flaky homemade crust, with lovingly hand-crimped edges.
NEWS
November 25, 1990
Comparing the sitcoms "Roseanne" on ABC and "Babes" on Fox is a lot like comparing normal turkey stuffing to the stuffing my brother turned out one Thanksgiving. He saw that the recipe called for two eggs, so he thought he'd make it three times better; he put in six eggs. Well, when the turkey came out of the oven, we needed a jackhammer to get the stuffing out of the roasted turkey. Don Dumferman, Ridgecrest
CALIFORNIA | LOCAL
April 3, 2014 | By Joseph Serna
The body of a man found stuffed inside a suitcase in the Verdugo wash in Glendale has been identified as a 21-year-old from San Pedro. Los Angeles County coroner's officials said an autopsy is pending for Victor Manuel Moreno, whose body was discovered by a Los Angeles County Public Works employee about 9 a.m. Monday while cleaning the wash near Glorietta and Woodland avenues. The employee noticed that plastic was protruding from the suitcase and didn't want to touch it, so he immediately notified police, according to Glendale Police Sgt. Tom Lorenz.
BUSINESS
November 23, 2013 | By David Pierson
With millions of turkeys thawing and piles of stuffing waiting to be prepared, Thanksgiving is one of the riskiest times of year for food safety. Bacteria can be lurking anywhere in crowded holiday kitchens, spread by cross contamination or undercooked food. That's why epidemiologists see a spike in food-borne illness in November and December. Companies such as poultry producer Butterball join government agencies, including the Centers for Disease Control and Prevention, in stepping up efforts to educate consumers about the potential dangers of the annual fall feast.
FOOD
November 23, 2013
Basic bread stuffing 1 hour 20 minutes. Serves 10 to 12 1/2 cup (1 stick) butter 1 large onion 1 to 2 cups celery leaves, diced 12 cups toasted ½-inch bread cubes 1 1/2 teaspoons salt 1/4 teaspoon pepper 1 tablespoon dried sage or ¼ cup minced fresh sage 1/2 cup chopped parsley 1 cup turkey stock, water or milk Melt butter in large stockpot. Add onion and celery and cook until vegetables are tender but not browned. Add to bread cubes in large bowl.
NEWS
November 13, 2013 | Noelle Carter
Thanksgiving is just days away, and it's never too soon to start planning your menu. Food editor Russ Parsons and I will be demonstrating videos of classic dishes on the blog every couple of days to get you in the mood. Pumpkin shows up on the Thanksgiving table in so many guises. But have you ever thought about using the seeds? This twist on turkey dressing is so spectacular it was voted one of the best recipes of the year in 2008. Combine toasted pumpkin seeds, or pepitas , fragrant Spanish chorizo, chiles and corn bread and there will be no question as to why it is such a winner.
BUSINESS
August 21, 2013 | By Ricardo Lopez
Think those Double Stuf Oreos are really double-stuffed? Well think again. A New York high school math class found the cookies don't really live up to their name.  Dan Anderson, a math teacher from Queensbury, N.Y., assigned his students an experiment to see whether Oreo Double Stuf Cookies contain twice as much creme filling as their original counterparts. After weighing and measuring, the students concluded that Double Stuf Oreos contain only 1.86 times as much filling.
FOOD
August 16, 2013 | Los Angeles Times Staff Writer
Total time: 1 hour, 30 minutes Servings: 6 Note: Silky stuffed eggplant is a wonderfully satisfying dish for casual late summer and early fall entertaining. It can be made in advance and reheated just before serving. 3 (about 1 pound each) round dark purple eggplants 2 medium onions 1/4cup plus 1 tablespoon olive oil 2 tablespoons minced garlic 2 ( 1/2-pound) lamb shoulder chops, or 3/4 pound lamb stew meat 3 1/3cups crushed tomatoes 1/4cup toasted pine nuts 1/2cup chopped parsley 1 ounce Pecorino Romano cheese, grated 1. Heat the oven to 400 degrees.
FOOD
January 27, 1994
I tried your recipe for herb ham loaf ("Who Will Speak for Ham?" Jan. 6) and found it wanting. From my long years of experience I've found that one needs something like cracker or bread crumbs to hold the meatloaf together. The herb ham loaf recipe had none and the result is a crumbly meat concoction that may be good for stuffing green peppers or baked eggplant. MRS. DAVID KROFFE Los Alamitos
FOOD
December 3, 1992
It sounds like you carried on enough trials to be satisfied with your new turkey baking process. However, if you want response from your fans, I want to report that your method produced the best turkey I've ever served and got unsolicited raves around the table and great comments all weekend. I roasted the 17 1/2-pound turkey 8 1/2 minutes to the pound and followed your instructions for lining some of the stuffing between the breast and skin. The whole thing was delicious. --LOUISE SPRECHER Beverly Hills
TRAVEL
August 3, 2013 | By S. Irene Virbila
ISTANBUL, Turkey - How much do I love eating in Istanbul? Let me count the ways (and know that the addresses listed below barely skim the possibilities). For the food lover, the city that bridges Europe and Asia, for centuries the ruling city of a great empire, is an irresistible draw. Istanbul is stuffed to bursting with great food at every level, from street carts to posh rooftop restaurants. You can get fresh-squeezed orange juice on every corner or buy sesame-dusted simit (doughnut-shaped breads)
BUSINESS
July 15, 2013 | By Tiffany Hsu
To the parade of familiar products that are remaking themselves to lure foodies, add this unlikely entrant: the Hot Pocket. The brand wants to ditch its decades-long reputation as a thawed-out brick of dough with machine-cut blocks of lunch meat. Instead, it wants the microwaveable turnovers to be taken seriously as a sandwich with street cred among gastronomes. Hot Pockets, owned by Nestle USA in Glendale, is approaching its 30th anniversary by revamping ingredients, packaging and promotion in what Marketing Director Daniel Jhung calls "the biggest relaunch in the history of the brand.
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