News

Beef Stew

Posted on December 22, 2010

BEEF STEWBrown 1 lb. of stew meat in 1 tbsp. olive oil (15 minutes). Add 3 cups hot water, 1/2 tsp. salt and 1/8 tsp. black pepper. Bring to a boil; reduce heat to low and simmer, covered (2 to 2 1/2...
Posted in Dinner Tonight Menus

Tilapia with Brown Butter Sauce

Posted on December 21, 2010

TILAPIA WITH BROWN BUTTER SAUCEPlace 1/2 cup flour, 1/4 tsp. salt and 1/8 tsp. black pepper in shallow pan. Coat both sides of four tilapia fillets in the flour mixture. Heat 2 tbsp. butter and 1...
Posted in Dinner Tonight Menus

How to Build a Cheese Plate, Platter or Board

Posted on December 13, 2010

One of our most popular cheese classes has been "How to Build a Cheese Plate, Platter or Board," which shows how popular cheese has become. Most of these classes fill up quickly and many people are...
Posted in Kowalski's News

Blue Cheese and Caramelized Onion Burgers

Posted on December 12, 2010

BLUE CHEESE AND CARAMELIZED ONION BURGERSSauté sliced onions in a small amount of butter; sprinkle lightly with sugar. Broil burger; top with caramelized onions and blue cheese. Continue broiling...
Posted in Dinner Tonight Menus

Caramelized Salmon

Posted on December 8, 2010

CARAMELIZED SALMONRemove skin from salmon fillets; rinse and pat dry. Dredge both sides of fillet in granulated sugar. Heat a small amount of olive oil in a skillet; sauté fillets on both sides until...
Posted in Dinner Tonight Menus

Fettuccine Alfredo with Chicken and Sun-Dried Tomatoes

Posted on December 7, 2010

FETTUCCINE ALFREDO WITH CHICKEN AND SUN-DRIED TOMATOESHeat Alfredo sauce along with cut-up sautéed chicken breast and sun-dried tomatoes; serve over fettuccine and garnish with shredded Parmesan...
Posted in Dinner Tonight Menus

Wild Rice & Mushroom Stuffed Boneless Pork Loin Chops

Posted on December 6, 2010

WILD RICE AND MUSHROOM STUFFED BONELESS PORK LOIN CHOPSAvailable ready to bake in the Meat Department.ALEXIA MASHED POTATOES WITH GARLIC AND PARMESANAvailable in the Frozen Foods Department.HARICOT...
Posted in Dinner Tonight Menus

Champagne Punch for Your Holiday Gatherings

Posted on December 1, 2010

A glass of Champagne is an elegant way to celebrate just about any occasion, but toasting the New Year with a glass of "bubbly" seems most fitting. If you are hosting a gathering during the holidays...
Posted in Kowalski's News

You're Invited for Dinner

Posted on December 1, 2010

Whether it's a holiday or just an excuse to get together, having a go-to menu each season of the year makes entertaining something to look forward to rather than a chore. Eating foods at the peak of...
Posted in Kowalski's News

Small Bites to Get Things Started

Posted on December 1, 2010

Rather than preparing a big dinner when entertaining, the trend this holiday season is to create an appetizer buffet that allows guests to "graze" throughout the evening. It is also an easy way for...
Posted in Kowalski's News

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