Illinois outdoor seating at restaurants, available for the first time Friday, May 29 with the improvement in numbers of COVID-19 cases, finds variations in various communities. Outside dining is a part of O’Malley’s Pub and Eatery in Aurora.
Frank Foley, left, of VFW Post 7452 in Montgomery, gives a drive-thru customer pork chop dinners Saturday at the Post in a fundraiser.
Wesley United Methodist Church in Aurora will deliver dinner to Mutual Ground domestic violence shelter in Aurora Thursday, May 28. Reverend John Bell, pastor, said “We will deliver a meal to the residents and staff members of Mutual Ground for their dinner. We will order Taqueria tacos and sides for
Psalm 23, revised: My diet is my shepherd; I shall not be sick. It maketh me to seek out healthy foods; it leadeth me to the proper combinations. It restoreth my body; it leadeth me in the path of veganism for my health’s sake. Yea, though I walk through valley
Ingredients1 pound lean ground beef2 cloves garlic, minced1 onion, chopped2 teaspoons chili powder2 (15 ounce) cans black beans, drained2 (8.75 ounce) cans corn, drained1 (16 ounce) container sour cream2 cups fresh salsa5 cups crushed plain tortilla chips3 cups shredded Cheddar cheese1 large fresh tomato, finely chopped3 green onions, chopped Directions1.
Ingredients1 pound ground beef1 cup beef broth1/2 cup onion, diced1 tablespoon Worcestershire sauce1 tablespoon spicy brown mustard1/4 teaspoon ground black pepper1 tablespoon sugar1 tablespoon yellow mustard4 hamburger buns, split8 dill pickle slices Directions1. Heat a large skillet over medium-high heat, and cook and stir until the beef is crumbly, evenly
Andy Okapal of Reuland Food in Aurora brings a carry-out to a driver Tuesday in compliance with restrictions.
The following is a document put together by the Batavia Chamber of Commerce, Batavia MainStreet and the City of Batavia that updates restaurants which will be open during the COVID-19 (coronavirus), and what options diners will have to order and receive food. The document below continually will be updated when
Ingredients 2 tablespoons butter 2 cups chopped onion 1 cup white button mushrooms, diced 1 stalk celery, minced 1 cup frozen corn kernels 1 cup clam juice 4 cups diced potatoes 2 cloves of garlic, minced 2 pounds cod, diced into 1/2 inch cubes 2 (6.5 oz) cans of minced
There will be a National Meatball Day, Swedish style, with a benefit dinner for the Swedish American Children’s Choir from 4:30 p.m. to 6:30 p.m. Saturday, March 7, at Bethany Lutheran Church, 8 S Lincoln Street in Batavia. The dinner will feature Swedish meatballs and gravy, mashed potatoes, vegetables, lingonberries,
Loaves & Fishes Community Services Naperville Chef Showdown, “Battle of the Champions” will be from 6 p.m. to 9 p.m. Wednesday, April 15 at Loaves & Fishes Community Services, 1871 High Grove Lane, Naperville. The event will be presented in partnership with My Chef Catering and will help raise funds
Ingredients 4 cups baking mix 3 ounces Cheddar cheese, shredded 1 1/3 cups water 1/2 cup melted butter 1 teaspoon Old Bay seasoning 1 teaspoon garlic powder 1/4 teaspoon salt 1/8 teaspoon onion powder 1/8 teaspoon dried parsley Directions1. Preheat oven to 375F. Line a baking sheet with parchment paper.
Ingredients 4 tablespoons unsalted butter 2 cups chopped onions 1 pound fresh mushrooms, sliced 2 teaspoons dried dill weed 1 tablespoon paprika 1 tablespoon soy sauce 2 cups chicken broth 1 cup milk 3 tablespoons all-purpose flour 1 teaspoon salt ground black pepper to taste 2 teaspoons lemon juice 1/4
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
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
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 1/3 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
