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Cream Cheese

ENTERTAINMENT
January 29, 2009
TOP OFF A MEAL with Black Forest cheesecake and you might want to stay in the dark about the damage it could do to your diets. With more than 330 calories and 18 fat grams per serving, it doesn't fit into most calorie budgets. So I lightened up this rich dessert, shaving off 34 percent of the calories and slashing 51 percent of the fat. You can have a serving of my Black Forest cheesecake for 219 calories and 8.9 grams of fat. KATHY'S BLACK FOREST CHEESECAKE For brownie layer: 1 1/2 tablespoons unsalted butter 1 tablespoon canola oil 2 ounces semisweet chocolate chips 3 tablespoons packed Splenda brown sugar blend 2 tablespoons Splenda (granulated for baking)
ENTERTAINMENT
January 22, 2009
TOMATO SOUP and a grilled cheese sandwich make a popular meal, but its calorie count and fat content could surprise you. OliveGarden.com's recipe for cream of tomato and basil soup contains 482 calories and 34 fat grams per cup, but I slim it down by using a mixture of tomato puree, mashed potato and half-and-half in place of two cups of heavy cream. I also substitute chicken broth for white wine. My alterations to this soup cut the calories by 74 percent and slash the fat by 80 percent.
FOOD
December 4, 2008 | By Joyce Gemperlein FOR THE INQUIRER
With the world economy in turmoil, holidays and chill winds upon us, and no invitations to holiday soirees in the mailbox, I ask myself: What would Ma and Pa and their daughters, Laura, Mary, Carrie and Grace - you know, the intrepid Ingalls family of the Little House books and television series - do to cheer everyone up? They would host a party, serving only sweet potatoes from their Midwestern prairie root cellar if that was all they had. The Ingallses come to mind this holiday season because, as a child, I marveled at how they met hard times with resignation and resourcefulness.
FOOD
August 21, 2008
Recycled but rustic Eco-friendly wine-drinkers can feel good about enjoying their favorite vino in these recycled glass goblets and the matching decanter. The glasses double as parfait dishes, perfect for desserts or fruit salad. Cream cheese with tang Goat milk producer Meyenberg has branched out with yet another new product: goat-milk cream cheese. Made with rich goat cream, it has a smooth texture, and a flavor reminiscent of chevre, a sophisticated spread for your bagel.
FOOD
April 24, 2008 | By Dianna Marder, Inquirer Staff Writer
How's this for a film plot: As the oldest of nine children, an established actress returns home to help her aging parents transition into retirement. In the process, she rediscovers her love for the old neighborhood. She moves back and opens a small cafe that becomes the heart of the community. Kelly McShain Tyree, 40, can star in this, her life story, with her husband, Robert Tyree, 42, playing himself - the actor who puts his career on hold to become the cafe's chef. The part of the sidekick will be played by Devitt McShain, 37, Kelly's younger brother.
ENTERTAINMENT
January 31, 2008
This Spinach and Black Bean Burger recipe from A Full Plate was created with the aid of co-owner Liz Peterson from the restaurant's standard process, but she cautioned that they don't use set amounts, preferring to "eyeball it. " SPINACH & BLACK BEAN BURGERS 12 ounces cooked black beans 10 ounces spinach 4 ounces salsa Bread crumbs Salt and pepper to taste 2 tablespoons vegetable oil 4 hamburger rolls Mix the...
ENTERTAINMENT
June 29, 2007 | By LARI ROBLING For the Daily News
IT'S A FAMILY affair in Fishtown. The owners of the comfortable Hot Potato Caf? are two sisters plus a sister-in-law. And, Kathryn, Claire and Erin Keller get their produce from another family member who owns Iovine Brothers Produce in the Reading Terminal Market. The cafe is located in a former State Store on Girard Avenue. The owners tossed about the name "Stewed Tomatoes. " Apparently that was unseemly to some family members. So, how do three sisters known as "Hot Potato" have more decorum?
NEWS
July 12, 2006 | By Craig LaBan INQUIRER RESTAURANT CRITIC
Good cheese has always been one of the pillars that propped up the circus tent of the gastronomic extravaganza that is the annual Fancy Food Show. But rarely has it been a central theme in so many of the show's prizewinning products. The popularity of fine cheese has extended beyond the cheese board into mass production: in appetizers, desserts and biscuits - even a Hollywood promotion. The show's grand prize for Outstanding New Product was an extraordinary cheesecake with a pecan-shortbread crust (and a $45 online price tag)
NEWS
August 21, 2005 | By Miriam Hill INQUIRER STAFF WRITER
I never thought I could stoop so low. But there I was asking Sotheby's, the grande dame of auction houses, if my dog could come to an interview. Nena, my gorgeous little spaniel, the one with the Farrah Fawcettesque hair and cuddling skills that could defrost the Grinch's heart, had me loopy in love. I would do anything to keep her. But surely, making this request of Sotheby's was more embarrassing than even the most aggressive crotch-sniffing. Like many great loves, Nena came with some issues.
FOOD
September 23, 2004 | By Annette Gooch FOR THE INQUIRER
A package or tub of cream cheese in the refrigerator suggests dozens of delicious possibilities. Enjoy a schmear on your next bagel. Stir some into scrambled eggs, salad dressings or pasta. Stuff it into cored apples, split strawberries, celery stalks or snow pea pods. Add it to sauces or soups. Whip it up into pates and dips. Or make it into pastries, cheesecakes, frostings and other desserts. The versatility of cream cheese lies in its mellow yet slightly tangy flavor and smooth, moist texture.
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