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Newspaper
The Chronicle Telegram
Location
Elyria, Ohio, United States of America
Date
Jun 04, 2008
Page
20
A 1989 Sands Casino Atlantic City recipe for Clams Casino is shared as a reliable method: shucked clams prepared in advance with a filling, avoiding timing issues under broiling. A reader asks for cilantro lime dressing and pepper variation notes compare black white and green pepper origins. Linda Cicero of the Miami Herald signs off with contact details.
Butter and sugars beat until smooth then eggs added one by one. Vanilla or rum extract whisked in before dry ingredients. Peaches nectar and nuts folded in. Batter pressed into loaf pan and baked until done. Cooling complete yields 12 servings with detailed nutrition per serving.
Recipe notes 12 littleneck clams shucked and mixed with bell pepper strips bacon garlic shallots English muffin crumbs Pecorino Romano and butter. Includes thyme salt pepper and nutrition: 117 calories per serving and 179.1 mg sodium.
Fresh lime juice and white wine vinegar blend with minced garlic chopped green chile and honey or sugar. Cilantro and olive oil are whisked in to yield about 24 servings of one tablespoon each with calories listed per tablespoon and fat content.
Vietnamese soup pho features a delicate beef broth with rice noodles meat and vegetables. Origin stories point to northern Viet Nam near Hanoi around the turn of the century.
Chef Bayless describes developing a Chicago style hot dog recipe rooted in immigrant communities. He recalls the test kitchen as lively and humorous with many staffers eager to sample the new creation.
Heat a skillet, cook chorizo about 10 minutes until done. Prepare buns by hollowing centers and spreading beans on each half. Add minced garlic with salt to taste and mix, then finish as directed.
Chef Bernie Laskowski grills four lamb hot dogs on medium heat for about eight minutes. Assemble on poppy seed buns with tzatziki, kalamata olives, cucumber slices, feta, and pepperoncini for a Greek style twist.
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