Ingredients 1 (8 ounce) package uncooked penne pasta 2 tablespoons vegetable oil 1/2 pound portobello mushrooms, thinly sliced 1/4 cup butter 1/4 cup all-purpose flour 3 cloves garlic, minced 1/2 teaspoon dried basil 1 3/4 cups milk 2 cups shredded mozzarella cheese 1 (10 ounce) package chopped spinach, thawed Directions1.
Ingredients 2 cups frozen peas and carrots 2 cups frozen green beans 1 cup sliced celery 1.2 cup butter 2/3 cup all-purpose flour 1 teaspoon salt 1 teaspoon ground black pepper 1/2 teaspoon celery seed 1/2 teaspoon onion powder 1/2 teaspoon Italian seasoning 1 3/4 cups chicken broth 1 1/3
Ingredients 3 (8 ounce) packages cream cheese, softened 1/2 cup sour cream 1/2 cup white sugar 1 teaspoon vanilla extract 3 eggs 1 (10 inch) prepared graham cracker crust 1 cup pumpkin puree 3/4 teaspoon ground cinnamon 1 pinch ground cloves 1 pinch ground nutmeg 1/2 cup frozen whipped topping,
Ingredients 1 (8 ounce) package linguini pasta 2 tablespoons butter 1/2 pound fresh mushrooms, sliced 1/4 cup butter 1/4 cup white wine 4 cloves garlic, minced 1 (3 ounce) package cream cheese 3 tablespoons chopped fresh parsley 3/4 teaspoon dried basil 1/4 cup milk 1 pound cooked shrimp Directions1. Bring
Ingredients 1/4 cup butter 1/4 cup olive oil 3 tablespoons minced garlic 3 tablespoons soy sauce 1/2 tablespoon balsamic vinegar 1/4 teaspoon black pepper 1 tablespoon dried parsley 6 boneless chicken thighs, with skin 1 teaspoon dried parsley Directions 1. Preheat oven for 375F and lightly grease a baking pan.
A citywide Sunday Brunch Fundraiser will be held Sunday, Oct. 27 by a coalition of more than 20 Fox Valley restaurants. Fill the Bowls organizers will welcome guests of all ages from 11:30 a.m. to 2:30 p.m. at Gaslight Manor Banquets, 2485 Church Road in Aurora. Funds raised will support
Ingredients 1 cup rinsed quinoa 2 cups chicken broth 4 tablespoons extra-virgin olive oil 1 tablespoon minced garlic 1 small onion, chopped 2 skinless, boneless chicken breast halves, cut into strips 1 zucchini, diced 1 tomato, diced 4 ounces crumbled feta cheese 8 fresh basil leaves 1 tablespoon lime juice
By Rachel Troyer Fonda mi Pueblito recently-opened its doors at 31 N. Broadway in the former Taco Grill location in downtown Aurora. The city government celebrated with a ribbon-cutting in early October. It is a traditional Mexican restaurant where all of the food is fresh and made in-house. The owner
Ingredients 1 (12 fluid ounce) can frozen apple juice concentrate, thawed 1 cup apple cider 4 pounds Macintosh apples – peeled, cored and chopped 3/4 cup dark brown sugar 1/2 cup apple brandy (apple cider can be a substitute) 1 1/2 teaspoon ground cinnamon 3/4 teaspoon ground ginger 1/4 teaspoon
Ingredients 1 (15 ounce) can pumpkin puree 4 eggs 1/2 cup vegetable oil 1/2 cup unsweetened applesauce 2/3 cup water 2 cups sugar 3 1/2 cups flour 2 teaspoon baking soda 1 1/2 teaspoon salt 1 teaspoon cinnamon 1/8 teaspoon vanilla extract 1/4 teaspoon pumpkin spice 1 cup walnuts 1/2
Ingredients 2 tablespoons butter 1/4 cup finely chopped onion 2 tablespoons all-purpose flour 2 cups milk 1/2 teaspoon dry mustard 1/4 teaspoon ground black pepper 1 (8 ounce) package elbow macaroni 2 cups shredded sharp Cheddar cheese 1/2 cup colby cheese Directions1. Preheat oven to 350 F.2. Bring a pot
Ingredients 1 1/2 cups red wine vinegar 1/2 cup dry red wine 2 onions, sliced 2 carrots, sliced 1 bay leaf 1/8 teaspoon whole allspice 3 whole cloves 1 tablespoon black peppercorns 1 tablespoon salt 4 pounds rump roast 1/2 cup butter 1 tablespoon vegetable oil 5 tablespoons all-purpose flour
The Aurora Public Library (APL) will welcome Culinary Curiosity, an exhibit experience which will feature cooking and food-related artifacts from the 19th Century and early 20th Century. On public display for the first time October 4 through January 5, 2020, Culinary Curiosity exhibit is from the personal collection of Mel
Ingredients 1/2 cup all-purpose flour for coating 1/2 teaspoon salt 1/4 teaspoon ground black pepper 1/2 teaspoon dried oregano 4 skinless, boneless chicken breast halves 7 tablespoons butter 6 tablespoons olive oil 2 cups white button mushrooms, sliced 1 shallot, diced 3/4 cup Marsala wine 4 cloves of garlic, minced
Girl Scout Troop 4785 will hold a spaghetti dinner fundraiser from 4:30 p.m. to 7:30 p.m. Saturday, Sept. 28, at Wesley United Methodist Church, 14 N. May Street in Aurora. The public is invited. Parking is free. A bake sale and raffle will be included. The menu includes all-you-can-eat spaghetti,
Ingredients 1 1/2 pounds orange-fleshed sweet potatoes 1 tablespoon vegetable oil 1 onion, chopped 1 (2 inch) piece fresh ginger root, thinly sliced 1 tablespoon red curry paste (or to taste) 1 (15 ounce) can unsweetened coconut milk 3 cups chicken broth 3 1/2 tablespoons lemon juice 1 teaspoon sea
Ingredients 3 cups macaroni 1/3 cup Italian-style salad dressing 1/2 cup sour cream 1 cup mayonnaise 1 onion, chopped 2 stalks celery, diced 1/2 teaspoon garlic powder 1 teaspoon salt 1/2 teaspoon dill 1/8 teaspoon lemon juice 1/2 teaspoon ground black pepper 2 (6 ounce) can tuna, drained Directions1. Cook
Aurora Interfaith Food Pantry, 1110 Jericho Road in Aurora, will hold Tacos Que Apoyan (tacos that support), a fundraiser, from 10 a.m. to 2 p.m. Wednesday, Sept. 11. The public is invited. A pinata, mechanical bull rides and parking are free. The menu includes tacos by Tacos Del Gordo, $2
Ingredients 1/3 cup rice vinegar 1/2 cup low-sodium soy sauce 1/2 teaspoon crushed red pepper flakes 2 garlic cloves, minced 1/2 teaspoon minced fresh ginger root 1/3 cup thinly sliced green onions 2 teaspoons sesame oil 4 skinless, boneless chicken breast halves, pounded to 1/2 inch thickness salt and pepper
Livia Italian Eatery served a Garden Harvest Dinner to benefit the Marie Wilkinson Food Pantry Saturday, Aug. 17, at 834 North Highland Avenue in Aurora, the Marie Wilkinson Community Garden and West Side Food Pantry. Guests enjoyed a five-course meal served outdoors al fresco under an elegant white canopy at
