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NEWS
March 22, 2006
1 cup heavy cream 1 cup milk 1/2 cup chopped tomatoes 4 cups tomato juice 1 tablespoon fresh basil, lightly chopped 1 teaspoon salt 1 teaspoon coarsely ground pepper 2 ounces Parmesan cheese 1 tablespoon sugar Combine all ingredients and heat until just boiling. Serves 10 to 12. - Courtesy of Blue Moon Cafe
NEWS
January 5, 2009
Thai shrimp curry with grapes and fresh basil 2 tablespoons vegetable oil 1 cup chopped onions 1 tablespoon finely chopped fresh ginger 1 14-ounce can unsweetened coconut milk 3/4 cup chicken broth 1 to 2 tablespoons green curry paste 1 1/2 pounds medium-size shrimp, peeled and deveined 1 1/2 tablespoons fish sauce 1 1/2 cups red seedless grapes, halved Juice of one lime 1/2 cup chopped fresh basil 3 cups cooked Basmati...
NEWS
June 16, 2004
Prep time: 15 minutes Cook time: 20 minutes 2 large red bell peppers, cored and seeded 2 cloves garlic, minced 1 tablespoon olive oil 2 tablespoons raspberry vinegar 1 1/2 tablespoons chopped fresh basil 1/2 teaspoon salt freshly ground pepper, to taste 1 pound fresh asparagus, trimmed 1 sourdough or French baguette loaf Julienned strips of bell pepper Snipped fresh basil and shaved Parmesan...
NEWS
by JULIE E. GREENE | March 22, 2006
Spring is here and fresh herb plants are available at local nurseries. Fresh herbs offer a different flavor - sometimes a more pungent flavor than dried herbs - to recipes, says Charmaine Landers, who co-owns the Blue Moon Cafe in Shepherdstown, W.Va., with her husband, Greg King. Chef Landers prefers to use fresh herbs, especially in the spring and summer when they're more available and she grows her own. Fresh herbs can be tricky, says Dorry Baird Norris, a Hagerstown-area herbarist and author of "Sage Cottage Herb Garden Cookbook.
LIFESTYLE
October 19, 2011
There is a reason I don't live in upstate New York anymore - it's too cold. About this time of the year, it is not unusual for the temperatures to dip to near freezing at night and day-time temps become such that you need a sweater or light jacket. I do, however, have fond memories of autumn. New England has beautiful fall foliage. One of my favorite fall weekend lunches consists of grilled cheese sandwiches and tomato soup, because it seems to warm up your soul. Although I live in the slightly warmer climate of Maryland now, fall doesn't seem quite right without a warm bowl of tomato basil soup when I start to feel the chill.
LIFESTYLE
February 10, 2011
This is a really tasty soup. The recipe was originally given to me by one of my closest friends, Christy Tanner of Bowie, Md. You can add chicken or sausage if you want, but I like it better without meat. Try it with a grilled cheese sandwich on the side. The soup freezes fairly well, too, so you can make big batches of it and save it for later.   For the canned tomatoes, get the kind with basil and oregano. It really adds to the flavor. — Recipe courtesy of Jaclyn M. Myer, Williamsport High School teacher for ProStart 1 and 2, a restaurant-management program   Chunky veggie soup 3 tablespoons olive oil 1 tablespoon tomato paste 3 medium red potatoes (see cook’s note)
NEWS
Scott Anderson | Culinary Passion | March 8, 2013
This is a quick, easy recipe that will make plenty of pasta for a crowd or can be cut in half for a simple romantic dinner for two. Make sure to reserve the liquid from the canned or fresh clams or you will need to purchase additional clam juice. Dried herbs can be substituted for fresh, but use only half the amount. Scott C. Anderson is associate food service director and chef with Shepherd University dining services in Shepherdstown, W.Va., and chef ambassador to the Wisconsin Milk Marketing Board.
NEWS
Scott Anderson | Culinary Passion | March 13, 2013
This recipe is perfect for those times when you need a delicious dinner that doesn't require hours of preparation or cooking.  It's low in fat and calories and high in flavor, because I've substituted skim milk and cornstarch for heavy cream. You can always add more garlic if you desire, as well as additional fresh herbs such as oregano or thyme. I like crushed red pepper for an added bite, but you can choose to leave it off or go with freshly diced jalapeño or serrano peppers.
NEWS
December 1, 2009
SEPT. 13, 1920-NOV. 29, 2009 BOONSBORO - Eleanor V. Grossnickle, 89, a resident of Fahrney-Keedy Memorial Home, Boonsboro, for the last six years, died Sunday, Nov. 29, 2009, at her residence. A daughter of the late Oscar A. and Sarah E. DeLawter Brandenburg, she was born Sept. 13, 1920, in Wolfsville, Md. Upon graduation from Middletown High School in 1939, she was accepted into the Frederick Memorial Hospital School of Nursing, but decided to accept the marriage proposal of the Rev. C. Basil Grossnickle, and they were married for 69 years when he died on Sept.
NEWS
July 9, 2003
NEW YORK (AP) - The August 2003 issue of Real Simple magazine offers these easy upgrades for common pantry-shelf items: Tomatoes: standard sandwich staple. For a fresh take, sprinkle slices with sugar to enhance the tomato's natural sweetness, and serve them as a snack or side dish. Frozen yogurt: standard low-cal alternative to ice cream. For a fresh take, add a pinch of lemon, lime, orange or grapefruit zest to a bowl of frozen or regular yogurt for an unexpected (and fat-free)
ARTICLES BY DATE
NEWS
Scott Anderson | Culinary Passion | March 13, 2013
This recipe is perfect for those times when you need a delicious dinner that doesn't require hours of preparation or cooking.  It's low in fat and calories and high in flavor, because I've substituted skim milk and cornstarch for heavy cream. You can always add more garlic if you desire, as well as additional fresh herbs such as oregano or thyme. I like crushed red pepper for an added bite, but you can choose to leave it off or go with freshly diced jalapeño or serrano peppers.
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NEWS
Scott Anderson | Culinary Passion | March 8, 2013
This is a quick, easy recipe that will make plenty of pasta for a crowd or can be cut in half for a simple romantic dinner for two. Make sure to reserve the liquid from the canned or fresh clams or you will need to purchase additional clam juice. Dried herbs can be substituted for fresh, but use only half the amount. Scott C. Anderson is associate food service director and chef with Shepherd University dining services in Shepherdstown, W.Va., and chef ambassador to the Wisconsin Milk Marketing Board.
NEWS
By JANET HEIM | janeth@herald-mail.com | November 18, 2012
Basil Harne estimates he's ridden more than 300,000 miles since he started riding motorcycles as a teenager. At age 85, Harne rides his 2002 Harley-Davidson Ultra Classic daily, except in rain, snow and ice. “I rode a motorcycle most of my life,” Harne said. While he prefers to ride in temperatures above 20 degrees, Harne has a windproof suit that he wears to block the cold and wind. He and his wife, Lucille,celebrated their 64th wedding anniversary Sept. 3, followed by his 85th birthday on Sept.
LIFESTYLE
October 19, 2011
There is a reason I don't live in upstate New York anymore - it's too cold. About this time of the year, it is not unusual for the temperatures to dip to near freezing at night and day-time temps become such that you need a sweater or light jacket. I do, however, have fond memories of autumn. New England has beautiful fall foliage. One of my favorite fall weekend lunches consists of grilled cheese sandwiches and tomato soup, because it seems to warm up your soul. Although I live in the slightly warmer climate of Maryland now, fall doesn't seem quite right without a warm bowl of tomato basil soup when I start to feel the chill.
OBITUARIES
February 22, 2011
AUG. 25, 1924-FEB. 22, 2011 SMITHSBURG, Md. — Basil H. Kuhn, 86, of Wolfsville Road, Smithsburg, Md., passed away Tuesday, Feb. 22, 2011, at the VA Medical Center Martinsburg, W.Va. Born Aug. 25, 1924, in Garfield, Md., he was the son of the late Chester and Bessie (Draper) Kuhn. He attended Wolfsville Schools. He retired from the U. S. Navy and was a veteran of W.W.II. He was a member of South Mountain Rod and Gun Club Smithsburg, Funkstown American Legion Post 211, VFW Post 1936 and Amvets Post 10, both of Hagerstown and life member of the Disabled American Veterans.
LIFESTYLE
February 10, 2011
This is a really tasty soup. The recipe was originally given to me by one of my closest friends, Christy Tanner of Bowie, Md. You can add chicken or sausage if you want, but I like it better without meat. Try it with a grilled cheese sandwich on the side. The soup freezes fairly well, too, so you can make big batches of it and save it for later.   For the canned tomatoes, get the kind with basil and oregano. It really adds to the flavor. — Recipe courtesy of Jaclyn M. Myer, Williamsport High School teacher for ProStart 1 and 2, a restaurant-management program   Chunky veggie soup 3 tablespoons olive oil 1 tablespoon tomato paste 3 medium red potatoes (see cook’s note)
NEWS
By LYNNE ROSSETTO KASPER / Scripps Howard News Service | July 17, 2010
Dear Lynne: Is there something special one can do with new garlic -- the type with the skin that's not papery yet and with the long green stalks? I like the idea of it being around for a short time; you feel like you've got to get to it fast. What can I do to cash in? -- Steven from Lancaster Dear Steven: I am with you about moving fast. The whole summer's like that. So many tastes, so many foods that seem like they'll be gone tomorrow -- or at least not be in such great shape tomorrow -- and you've got to feast right now. We just had a mess of different kinds of peas with edible pods that were like that.
NEWS
December 1, 2009
SEPT. 13, 1920-NOV. 29, 2009 BOONSBORO - Eleanor V. Grossnickle, 89, a resident of Fahrney-Keedy Memorial Home, Boonsboro, for the last six years, died Sunday, Nov. 29, 2009, at her residence. A daughter of the late Oscar A. and Sarah E. DeLawter Brandenburg, she was born Sept. 13, 1920, in Wolfsville, Md. Upon graduation from Middletown High School in 1939, she was accepted into the Frederick Memorial Hospital School of Nursing, but decided to accept the marriage proposal of the Rev. C. Basil Grossnickle, and they were married for 69 years when he died on Sept.
NEWS
By LYNNE ROSSETTO KASPER / Scripps Howard News Service | November 4, 2009
Dear Lynne: My fiancee hates making people uncomfortable, so when she's a guest she doesn't say anything about not eating meat. The thing that really upsets her is a whole cooked animal, so Thanksgivings are tough. This is the turnaround Thanksgiving; it's our first as hosts and cooks, and I want her to be the queen for a change. Could you help me with a no-meat celebration dish that won't feel like a sacrifice to our friends? They love her, too, and say they're cool with no turkey, but if truth be told, I know they're anticipating grim eats.
NEWS
By LAURA REILEY/St. Petersburg Times | September 28, 2009
Voula Gonatos' signature recipe, for Sun-dried Tomato and Artichoke Party Cups, won $1,000 in the 2009 Sister Schubert's On a Roll Recipe Contest. Gonatos, 39, a stay-at-home mom in Palm Harbor, Fla., who helps with her husband's home theater business, says that she "made it a couple times prior to submitting it to the competition and two different groups of family members loved it. And I've made it a couple times since the competition -- I think everybody's gotten addicted to it. " She notes that she "had never entered a contest before.
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