http://www.miamiherald.com/living/food/recipes/index.html http://media.miamiherald.com/images/logos/rss_sitelogo.gif http://www.miamiherald.com/living/food/recipes/index.html 140 25 News, sports and entertainment from MiamiHerald.com en-us Copyright 2009 MiamiHerald.com Recipes 60 Mon, 09 Nov 2009 16:42:41 EST http://blogs.law.harvard.edu/tech/rss McClatchy Interactive's PubSys miamifeedback@miamiherald.com http://www.miamiherald.com/living/food/recipes/story/1314128.html http://www.miamiherald.com/living/food/recipes/story/1314128.html Thu, 05 Nov 2009 01:00 EST MAIN DISH<p/>RUTH REICHL'S ROAST PUMPKIN WITH CHEESE FONDUE<p/> 1 (15-inch) baguette<p/> 2 1/2 cups grated Gruyere cheese http://www.miamiherald.com/living/food/recipes/story/1314358.html http://www.miamiherald.com/living/food/recipes/story/1314358.html Thu, 05 Nov 2009 01:00 EST SIDE DISH<p/>FAUX MAQUE CHOUX <p/>(Cajun Corn <p/>and Tomato Stew)<p/> For an even spicier dish, add Tabasco sauce to taste. Leftovers are delicious and can be refrigerated for up to five days. Start to finish: 25 minutes. http://www.miamiherald.com/living/food/recipes/story/1314364.html http://www.miamiherald.com/living/food/recipes/story/1314364.html Thu, 05 Nov 2009 01:00 EST SIDE DISH<p/>BASMATI RICE PILAF WITH APPLES, SQUASH AND CRANBERRIES<p/> 1 tablespoon olive oil<p/> 1 small onion, preferably a sweet variety such as Maui, Wall Walla or Vidalia, cut into small dice ( 1/2 cup) http://www.miamiherald.com/living/food/recipes/story/1315263.html http://www.miamiherald.com/living/food/recipes/story/1315263.html Thu, 05 Nov 2009 01:00 EST MAIN DISH<p/>PASTA WITH <p/>BOLOGNESE SAUCE<p/> The new cookbook Gourmet Today uses this sauce with lasagna, but it's great with rigatoni, too. The richness of the meat pairs well with the fruit and spice of Feudo Principi di Butera Nero d'Avola from Sicily ($16.99). Salad completes the meal. http://www.miamiherald.com/living/food/recipes/story/1315267.html http://www.miamiherald.com/living/food/recipes/story/1315267.html Thu, 05 Nov 2009 01:00 EST DRESSING<p/>TANGY TOMATO <p/>SALAD DRESSING<p/> 1 (14.5-ounce) can diced tomatoes with roasted garlic and onion<p/> 1/4 cup sugar, or to taste http://www.miamiherald.com/living/food/recipes/story/1314360.html http://www.miamiherald.com/living/food/recipes/story/1314360.html Thu, 05 Nov 2009 01:00 EST MAIN DISH<p/>STEAMED EGG(S) NESTLED <p/>IN A BED OF GREENS<p/> 2 handfuls of tender greens (spinach, beet greens, Swiss chard, turnip greens, cress, or a combination) http://www.miamiherald.com/living/food/recipes/story/1314365.html http://www.miamiherald.com/living/food/recipes/story/1314365.html Thu, 05 Nov 2009 01:00 EST SOUP<p/>SQUASH SOUP, <p/>SWEET OR SPICY<p/> You can bring down the calorie count by using light coconut milk.<p/> 1 large acorn squash, or two small ones (2 to 3 pounds) http://www.miamiherald.com/living/food/recipes/story/1315265.html http://www.miamiherald.com/living/food/recipes/story/1315265.html Thu, 05 Nov 2009 01:00 EST SWEET ROLL<p/>CRESCENT CARAMEL SWIRL<p/> 1/2 cup (1 stick) butter<p/> 1/2 cup chopped nuts<p/> 3/4 cup firmly packed brown sugar http://www.miamiherald.com/living/food/recipes/story/1314355.html http://www.miamiherald.com/living/food/recipes/story/1314355.html Thu, 05 Nov 2009 01:00 EST MAIN DISH<p/>PORK WITH CHILE,<p/>THAI SWEET BASIL<p/>AND TOASTED COCONUT<p/> 1 pound 4 ounces pork tenderloin, trimmed of excess fat and silver skin http://www.miamiherald.com/living/food/recipes/story/1314362.html http://www.miamiherald.com/living/food/recipes/story/1314362.html Thu, 05 Nov 2009 01:00 EST MAIN DISH<p/>PULLED PORK <p/>ON SOFT POLENTA<p/> Start to finish: 45 minutes (20 minutes active).<p/> 1-pound pork loin, cut into 3- to 4-inch sections http://www.miamiherald.com/living/food/recipes/story/1315259.html http://www.miamiherald.com/living/food/recipes/story/1315259.html Thu, 05 Nov 2009 01:00 EST APPETIZER<p/>YOGURT AND SPINACH APPETIZER<p/> Scoop up with paper-thin lavash bread, sold at Middle Eastern markets, or triangles of pita bread. http://www.miamiherald.com/living/food/recipes/story/1315266.html http://www.miamiherald.com/living/food/recipes/story/1315266.html Thu, 05 Nov 2009 01:00 EST DESSERT<p/>PAKISTANI CARROT PUDDING (Gajraila)<p/> 1 (4 cups) quart milk<p/> 1/4 cup basmati or Carolina long-grain rice<p/> 1 pound carrots, scrubbed and grated http://www.miamiherald.com/living/food/recipes/story/1303691.html http://www.miamiherald.com/living/food/recipes/story/1303691.html Thu, 29 Oct 2009 01:00 EDT BEVERAGE<p/>TAMARIND NECTAR<p/> This tart-sweet drink, a favorite in Central and South America, is a cinch to make with the slabs of frozen tamarind pulp sold at South Florida supermarkets. http://www.miamiherald.com/living/food/recipes/story/1303698.html http://www.miamiherald.com/living/food/recipes/story/1303698.html Thu, 29 Oct 2009 01:00 EDT SIDE DISH<p/>OLD MIAMI BEACH DELI-STYLE COLESLAW<p/> 1 medium cabbage (about 1 pound)<p/> 1 green bell pepper<p/> 1 medium onion http://www.miamiherald.com/living/food/recipes/story/1303700.html http://www.miamiherald.com/living/food/recipes/story/1303700.html Thu, 29 Oct 2009 01:00 EDT You'll want to put out knives for serving to avoid double dipping, but this adorable Cheesenstein spread, from Taste of Home magazine, is sure to scare up compliments at your Halloween party. Beat 2 (8-ounce) packages cream cheese, 1/4 cup mayonnaise, 1 tablespoon Worcestershire sauce and 1 teaspoon hot pepper sauce until smooth. http://www.miamiherald.com/living/food/recipes/story/1303696.html http://www.miamiherald.com/living/food/recipes/story/1303696.html Thu, 29 Oct 2009 01:00 EDT DESSERT<p/>PECAN PIE <p/>SURPRISE BARS<p/> 1 box yellow or butter-flavor cake mix<p/> 1/3 cup margarine or butter, softened http://www.miamiherald.com/living/food/recipes/story/1303699.html http://www.miamiherald.com/living/food/recipes/story/1303699.html Thu, 29 Oct 2009 01:00 EDT MAIN DISH<p/>MEXICAN SOPES (Layered Open Tortilla Sandwiches)<p/> 2 teaspoon canola oil<p/> 1/2 cup diced red onion<p/> 4 (6-inch) corn tortillas http://www.miamiherald.com/living/food/recipes/story/1303697.html http://www.miamiherald.com/living/food/recipes/story/1303697.html Thu, 29 Oct 2009 01:00 EDT MAIN DISH<p/>EASY LASAGNA<p/> 1/2 pound lean ground beef or sausage, casing removed<p/> 1 large onion, diced<p/> 2 garlic cloves, minced http://www.miamiherald.com/living/food/recipes/story/1303703.html http://www.miamiherald.com/living/food/recipes/story/1303703.html Thu, 29 Oct 2009 01:00 EDT MAIN DISH<p/>SHRIMP AND ASPARAGUS STIR-FRY<p/> 3-inch piece ginger<p/> 1 cup uncooked jasmine or basmati rice<p/> 12 ounces U-15 (jumbo) raw shrimp http://www.miamiherald.com/living/food/recipes/story/1294969.html http://www.miamiherald.com/living/food/recipes/story/1294969.html Sun, 25 Oct 2009 01:00 EDT MAIN DISH<p/>JACKFRUIT CASSEROLE<p/> 2 eggs<p/> 1 cup mayonnaise<p/> 1 can cream of mushroom soup<p/> 1 cup grated Cheddar cheese http://www.miamiherald.com/living/food/recipes/story/1294970.html http://www.miamiherald.com/living/food/recipes/story/1294970.html Sun, 25 Oct 2009 01:00 EDT SALAD<p/>HAWAIIAN JACKFRUIT SALAD<p/> 6 cups fresh jackfruit<p/> Juice of one lime<p/> 1 cup sweetened shredded coconut http://www.miamiherald.com/living/food/recipes/story/1292524.html http://www.miamiherald.com/living/food/recipes/story/1292524.html Thu, 22 Oct 2009 01:00 EDT MAIN DISH<p/>BREAKFAST GRITS AND SAUSAGE CASSEROLE<p/> 1/2 pound hot ground pork sausage<p/> 1 (8-ounce) package sliced fresh mushrooms http://www.miamiherald.com/living/food/recipes/story/1292529.html http://www.miamiherald.com/living/food/recipes/story/1292529.html Thu, 22 Oct 2009 01:00 EDT MAIN DISH<p/>SHRIMP WITH GAZPACHO VINAIGRETTE<p/>FOR THE SHRIMP<p/> 1 pound (U-15) raw, shell-on jumbo shrimp<p/> Olive oil, for drizzling http://www.miamiherald.com/living/food/recipes/story/1292517.html http://www.miamiherald.com/living/food/recipes/story/1292517.html Thu, 22 Oct 2009 01:00 EDT BREAKFAST<p/>FLIP-OVER APPLE CAKE<p/> 1/2 cup (1 stick) unsalted butter, plus more for the pan<p/> 4 medium apples<p/> 1 tablespoon ground cinnamon http://www.miamiherald.com/living/food/recipes/story/1292522.html http://www.miamiherald.com/living/food/recipes/story/1292522.html Thu, 22 Oct 2009 01:00 EDT DESSERT<p/>STARLIGHT DOUBLE DELIGHT CAKE<p/>FROSTING<p/> 2 (3-ounce) packages cream cheese, softened<p/> 1/2 cup (1 stick) margarine or butter, softened http://www.miamiherald.com/living/food/recipes/story/1292525.html http://www.miamiherald.com/living/food/recipes/story/1292525.html Thu, 22 Oct 2009 01:00 EDT MAIN DISH<p/>PAN-SEARED SEA SCALLOPS WITH PEAR-INFUSED BALSAMIC REDUCTION<p/>Start to finish: under 25 minutes.<p/> 8 sea scallops (about 1 1/3 pounds total), defrosted if frozen http://www.miamiherald.com/living/food/recipes/story/1292510.html http://www.miamiherald.com/living/food/recipes/story/1292510.html Thu, 22 Oct 2009 01:00 EDT SIDE DISH<p/>EGGPLANT SAMBAL<p/> This thick sambal (sauce) is served with fish, chicken, or meat with rice. Use long, thin eggplants for best results (available at Asian and Indian markets). http://www.miamiherald.com/living/food/recipes/story/1292519.html http://www.miamiherald.com/living/food/recipes/story/1292519.html Thu, 22 Oct 2009 01:00 EDT MAIN DISH<p/>CORN TORTILLA <p/>AND MIXED BEAN LASAGNA<p/> Start to finish: 1 hour 5 minutes (30 minutes active).<p/> 1 teaspoon extra-virgin olive oil http://www.miamiherald.com/living/food/recipes/story/1292523.html http://www.miamiherald.com/living/food/recipes/story/1292523.html Thu, 22 Oct 2009 01:00 EDT MARINADE<p/>VERMOUTH MOLASSES MARINADE<p/> 1/2 cup dry vermouth<p/> 1/2 cup dark molasses<p/> 1/2 cup soy sauce<p/> 1 tablespoon lime or lemon juice http://www.miamiherald.com/living/food/recipes/story/1292527.html http://www.miamiherald.com/living/food/recipes/story/1292527.html Thu, 22 Oct 2009 01:00 EDT SNACK<p/>PEANUT BUTTER AND JELLY TRUFFLES<p/> Start to finish: 15 minutes.<p/> 6 slices whole-wheat bread<p/> 1 1/2 cups peanut butter http://www.miamiherald.com/living/food/recipes/story/1292514.html http://www.miamiherald.com/living/food/recipes/story/1292514.html Thu, 22 Oct 2009 01:00 EDT SALAD<p/>IN THE PINK GRAPEFRUIT <p/>AND FENNEL SALAD<p/> Both grapefruit and fennel are loaded with vitamin C, antioxidants, potassium and fiber. Walnuts are crazy with omega-3s. Toss together with a lightly sweet vinaigrette and you've got a palate-dazzling salad brimming with health. http://www.miamiherald.com/living/food/recipes/story/1292521.html http://www.miamiherald.com/living/food/recipes/story/1292521.html Thu, 22 Oct 2009 01:00 EDT DESSERT<p/>MARICEL PRESILLA'S MILK CHOCOLATE<p/>-COFFEE 'CORTADITO' BRULEES <p/>(Cortaditos de Chocolate)<p/> My take on créme brlée combines a strong, not-too-sweet milk chocolate, the Cuban-style espresso-milk combination called cortadito and, for a crust with deeper flavor than the usual kind, unrefined, brown Latin American loaf sugar. The perfect garnish is a single caramelized cacao bean. http://www.miamiherald.com/living/food/recipes/story/1281959.html http://www.miamiherald.com/living/food/recipes/story/1281959.html Thu, 15 Oct 2009 01:00 EDT DESSERT<p/>BANANA CAKE WITH CREAMY BANANA FROSTING<p/> 1 standard-size box yellow cake mix<p/> 1/3 cup dark brown sugar<p/> 1 teaspoon cinnamon http://www.miamiherald.com/living/food/recipes/story/1282126.html http://www.miamiherald.com/living/food/recipes/story/1282126.html Thu, 15 Oct 2009 01:00 EDT APPETIZER<p/>PICKLED CONCH<p/> This recipe can also be made with shrimp. If using conch, see if your fish seller will tenderize it for you. Serve with drinks and crackers. http://www.miamiherald.com/living/food/recipes/story/1281956.html http://www.miamiherald.com/living/food/recipes/story/1281956.html Thu, 15 Oct 2009 01:00 EDT MAIN DISH<p/>CHICKEN TAGINE WITH APRICOTS AND ALMONDS<p/> A green salad and a loaf of good bread are all you need to complete this meal. The seasoning is well-balanced by the citrus acidity, fresh melon and flinty mineral notes of DeLoach Sauvignon Blanc Ritchie Vineyard 2007 ($30). http://www.miamiherald.com/living/food/recipes/story/1281960.html http://www.miamiherald.com/living/food/recipes/story/1281960.html Thu, 15 Oct 2009 01:00 EDT DESSERT<p/>LEMON BUTTERMILK SHERBET<p/> 4 cups buttermilk<p/> 1 1/2 cups white corn syrup<p/> 1/2 cup lemon juice<p/> Finely grated zest of 4 lemons (about 1/2 cup) http://www.miamiherald.com/living/food/recipes/story/1281958.html http://www.miamiherald.com/living/food/recipes/story/1281958.html Thu, 15 Oct 2009 01:00 EDT MAIN DISH<p/>SIRLOIN AND BLACK BEAN CHILI<p/> 1 1/2 pounds sirloin steak (can be in 2 or 3 pieces)<p/> 4 to 6 teaspoons chili powder http://www.miamiherald.com/living/food/recipes/story/1281961.html http://www.miamiherald.com/living/food/recipes/story/1281961.html Thu, 15 Oct 2009 01:00 EDT DESSERT<p/>BANANA BREAD PUDDING<p/> Whole or 2 percent milk should be used. Refrigerate the leftover egg whites in an airtight container for up to four days and use to make whites-only omelets. http://www.miamiherald.com/living/food/recipes/story/1270781.html http://www.miamiherald.com/living/food/recipes/story/1270781.html Thu, 08 Oct 2009 01:00 EDT MAIN DISH<p/>CHICKPEAS IN <p/>COCONUT SAUCE<p/> Start to finish: 25 minutes.<p/> 5 teaspoons sesame oil or canola oil<p/> 2 tablespoons yellow split peas, picked over for stones http://www.miamiherald.com/living/food/recipes/story/1270786.html http://www.miamiherald.com/living/food/recipes/story/1270786.html Thu, 08 Oct 2009 01:00 EDT BREAD<p/>COTTAGE CHEESE BREAD<p/> 1 envelope dry yeast<p/> 1 tablespoon butter or margarine<p/> 1 cup cottage cheese<p/> 1/4 cup sugar http://www.miamiherald.com/living/food/recipes/story/1270818.html http://www.miamiherald.com/living/food/recipes/story/1270818.html Thu, 08 Oct 2009 01:00 EDT SIDE DISH<p/>ZUCCHINI SLAW<p/> 2 pounds zucchini (6 small or 3 to 4 medium)<p/> 4 plum tomatoes, seeded and diced into 1/4-inch pieces http://www.miamiherald.com/living/food/recipes/story/1270821.html http://www.miamiherald.com/living/food/recipes/story/1270821.html Thu, 08 Oct 2009 01:00 EDT SIDE DISH<p/>DAIKON SLAW<p/> 3 1/2 pounds daikon radish, about 1 large<p/> 1 red onion, sliced lengthwise into 1/8-inch strips http://www.miamiherald.com/living/food/recipes/story/1270784.html http://www.miamiherald.com/living/food/recipes/story/1270784.html Thu, 08 Oct 2009 01:00 EDT COOKIES<p/>SOFT RAISIN COOKIES<p/> 2 cups raisins<p/> 1 cup shortening or butter<p/> 1 3/4 cups sugar<p/> 2 large eggs, lightly beaten http://www.miamiherald.com/living/food/recipes/story/1270792.html http://www.miamiherald.com/living/food/recipes/story/1270792.html Thu, 08 Oct 2009 01:00 EDT MAIN DISH<p/>DESPERATE DIANE<p/> Fat-free egg noodles are sometimes called yolk-free or no-yolk noodles.<p/> If you can't find steak cut for stir-fry at your store, choose a lean, tender steak, about 1-inch thick, and slice it into strips. Cut any strips longer than 3 inches in half. This recipe doubles easily; just be sure to cook the beef separately from the mushrooms or it will not brown sufficiently. Start to finish: 15 minutes. http://www.miamiherald.com/living/food/recipes/story/1270819.html http://www.miamiherald.com/living/food/recipes/story/1270819.html Thu, 08 Oct 2009 01:00 EDT SIDE DISH<p/>BELL PEPPER <p/>AND CORN SLAW<p/> 6 large bell peppers, assorted colors<p/> 2 ears corn, shucked<p/> Juice of 2 lemons, or to taste http://www.miamiherald.com/living/food/recipes/story/1270768.html http://www.miamiherald.com/living/food/recipes/story/1270768.html Thu, 08 Oct 2009 01:00 EDT MAIN DISH<p/>CHICKEN RED CURRY<p/> You can substitute beef, pork, shrimp or tofu in this easy curry. (Add shrimp or tofu to the sauce near the end of cooking.) Serve with rice and a crisp cucumber salad. Most supermarkets have curry paste and fish sauce in the ethnic aisle. http://www.miamiherald.com/living/food/recipes/story/1270785.html http://www.miamiherald.com/living/food/recipes/story/1270785.html Thu, 08 Oct 2009 01:00 EDT MAIN DISH<p/>MACARONI AND CHEESE TUNA CASSEROLE<p/> 1 (7 1/2-ounce) box macaroni and cheese<p/> 1 cup sour cream<p/> 1 (6-ounce) can tuna, drained and flaked http://www.miamiherald.com/living/food/recipes/story/1270793.html http://www.miamiherald.com/living/food/recipes/story/1270793.html Thu, 08 Oct 2009 01:00 EDT MAIN DISH<p/>KEY WEST SHRIMP<p/> 3 tablespoons reduced-fat mayonnaise<p/> 1 tablespoon Dijon mustard<p/> 1 tablespoon Key lime juice http://www.miamiherald.com/living/food/recipes/story/1270820.html http://www.miamiherald.com/living/food/recipes/story/1270820.html Thu, 08 Oct 2009 01:00 EDT SIDE DISH<p/>CURRIED CANTALOUPE SLAW<p/> Buy a very firm, under-ripe cantaloupe; this will make it easier to julienne the melon for the slaw. Dressing the julienned melon in advance will make the melon too soft; plan to make the slaw no more than 30 minutes before serving. http://www.miamiherald.com/living/food/recipes/story/1258145.html http://www.miamiherald.com/living/food/recipes/story/1258145.html Thu, 01 Oct 2009 01:00 EDT MAIN DISH<p/>BROKEN FLORENTINE <p/>LASAGNA BAKE<p/> Rachael Ray described this as ``a dream, rich, simple and delish.'' It's also easy to make and loaded with spinach and chard. Our 5-year-old agreed it was good. Except for the 3 pounds of greens. http://www.miamiherald.com/living/food/recipes/story/1259787.html http://www.miamiherald.com/living/food/recipes/story/1259787.html Thu, 01 Oct 2009 01:00 EDT Melissa d'Arabian, host of Food Network's Ten Dollar Dinners, bravely tried to tempt a picky 5-year-old with a cheesy wilted spinach dish. He refused to eat anything but the sauce, and then only the tiniest lick off his fork. http://www.miamiherald.com/living/food/recipes/story/1258146.html http://www.miamiherald.com/living/food/recipes/story/1258146.html Thu, 01 Oct 2009 01:00 EDT MAIN DISH<p/>PAPPA AL POMODORO<p/> Holly Smith, a contestant on Food Network's The Next Iron Chef, considers this vinegary tomato and bread soup the perfect kid food -- they can get their hands messy while mashing the bread into the tomatoes. That may be the case, but our 5-year-old wouldn't touch it. His loss. It was delicious. http://www.miamiherald.com/living/food/recipes/story/1258882.html http://www.miamiherald.com/living/food/recipes/story/1258882.html Thu, 01 Oct 2009 01:00 EDT SOUP<p/>ROASTED BUTTERNUT SQUASH SOUP WITH POPCORN<p/> Alexandra Guarnaschelli, host of Food Network's Alex's Day Off, came up with this kid-friendly soup topped with popcorn. Our 5-year-old taster generally avoids squash but loved this. http://www.miamiherald.com/living/food/recipes/story/1258886.html http://www.miamiherald.com/living/food/recipes/story/1258886.html Thu, 01 Oct 2009 01:00 EDT SIDE DISH<p/>INDIAN-STYLE ZUCCHINI AND RED LENTILS<p/> 1 or 2 tablespoons olive oil<p/> 1 medium (4 to 5 ounces) sweet onion, such as Vidalia, Walla Walla, finely chopped (1 cup) http://www.miamiherald.com/living/food/recipes/story/1258890.html http://www.miamiherald.com/living/food/recipes/story/1258890.html Thu, 01 Oct 2009 01:00 EDT SIDE DISH<p/>SESAME NOODLES<p/>WITH CRUNCHY TOFU<p/> The sauce is great for dipping the fried tofu or shrimp or for noodles. I added a bit of water to make the consistency better for noodles. The noodles taste great cool for lunch and the crunchy tofu tastes fine cold, too (but admittedly better warm). http://www.miamiherald.com/living/food/recipes/story/1258863.html http://www.miamiherald.com/living/food/recipes/story/1258863.html Thu, 01 Oct 2009 01:00 EDT MAIN DISH<p/>CHILEAN FISH SOUP<p/> In Chile this soup is made with eel-like congrio, but sea bass, snapper, halibut or cod work fine. Serve with hot sauce and hearty bread. http://www.miamiherald.com/living/food/recipes/story/1258876.html http://www.miamiherald.com/living/food/recipes/story/1258876.html Thu, 01 Oct 2009 01:00 EDT DESSERT<p/>TENNESSEE CANASTA CAKE<p/>CREAM FILLING<p/> 2 1/2 tablespoons flour<p/> 1/2 cup milk<p/> 1/2 cup shortening http://www.miamiherald.com/living/food/recipes/story/1258883.html http://www.miamiherald.com/living/food/recipes/story/1258883.html Thu, 01 Oct 2009 01:00 EDT MUFFINS<p/>PARSNIP MUFFINS<p/> These muffins from Alton Brown were the easy winner of our taste test. They could be made healthier by substituting white whole-wheat flour for the all-purpose and cutting back the sugar a bit. http://www.miamiherald.com/living/food/recipes/story/1258888.html http://www.miamiherald.com/living/food/recipes/story/1258888.html Thu, 01 Oct 2009 01:00 EDT MAIN DISH<p/>TUNA & CORN STUFFED MANICOTTI<p/> This is a modern take on the old standby can be prepared, up until baking, up to 2 days in advance. http://www.miamiherald.com/living/food/recipes/story/1258874.html http://www.miamiherald.com/living/food/recipes/story/1258874.html Thu, 01 Oct 2009 01:00 EDT MUFFINS<p/>BEVERLY HILLS CAFE'S ZUCCHINI MUFFINS<p/> 4 eggs<p/> 3 cups sugar<p/> 1 cup vegetable oil<p/> 1/2 teaspoon vanilla