C-N Recipe Challenge - Submit Your Recipe

Published:

Have a favorite recipe that draws rave reviews from your friends and family? Why not share it with all our readers and enter it in the Crescent-News Recipe Challenge?
Recipes must be original or significantly altered from previously published recipes. Recipes will be judged on taste, uniqueness, texture and ease of preparation.
Nearly $600 in cash prizes will be awarded for the top recipes. Recipes selected as finalists must be prepared for judging exactly as submitted.
CATEGORIES
• Main Dishes
• Appetizers & Snacks
• Vegetables & Side Dishes
• Kid's Cook (All food types, ages 10-17)
• Desserts
Only one recipe per category will be accepted
-
WIN CASH Prizes
Grand Prize $300
Runner-Up $150
First Place (each category) $25
All recipes will be published in the Crescent-News Cookbook on Wednesday, November 7th. Entries must be received by Sunday, September 30, 2012.
One entry per category. Photo copies accepted. Please type or print. Illegible entries will not be judged. Finalists must be present at judging on Tuesday, October 16th.

Want to leave your comments?

Sign in or Register to comment.

  • I just submitted a recipe, but forgot to tell you the name of the dish...it is Spaghetti Aoili.  Also, there is a typo for the spelling of Gourmet Herb Blend Basil.  Thank you, 

    Pat Commisso Wagner

  • Original recipe by Pat Commisso Wagner

    (this is a quick and cheap dinner)

     

     

    1/2 cup of Olive Oil

     

    1 TBLS. OF BUTTER

     

    3 LARGE CLOVES OF MINCED GARLIC

     

    ON MEDIUM HEAT, BROWN THE GARLIC IN THE OIL FOR A FEW MINUTES IN A 2 QT SAUCE PAN, (DON’T BURN THE GARLIC & if you do throw it away and start over). 

     

    ADD the following: (as soon as the above mixture is browned)

     

    2 - CUPS OFWATER

     

    2 - CUPS OF CHICKEN BROTH OR WHITE WINE

     

    2 TBLS. OF REFRIGERATOR, FREEZE DRIED BASIL

     

    1 TBLS OF COURMET HERB BLEND BASIL (found in fresh vegetable refrigerated section of the grocery store.)

     

    1 TBLS OF SALT

     

    1/2 tsp. PEPPER

     

    OPTIONAL –1/2 TSP OF CRUSHED RED PEPPER FLAKES (this doesn’t make it very spicy, just adds flavor)

     

    LET ALL THIS COME TO A BOIL AND THEN LOWER THE HEAT AND LET IT SIMMER TOGETHER FOR ABOUT A HALF HOUR WHILE YOU COOK THE SPAGHETTI.  IT WILL REDUCED TO ABOUT HALF THE LIQUID.  BOIL ONE POUND OF SPAGHETTI WHILE THE SAUCE IS COOKING, DRAIN PASTA AND POUR THE SAUCE OVER THE SPAGHETTI AND SERVE WITH GRATED ROMANO CHEESE.  SOME PEOPLE LIKE TO ADD MORE SALT AFTER IT IS SERVED, TOO.  A TOSSED SALAD AND GARLIC BREAD FINISH THE MEAL.  SERVES 4 – 6 PEOPLE

     

    BUON APETTITO!!