sörenberg bahnen

We   wish you all a very   HAPPY and   HEALTHY 2014!!   The five most popular posts on Coleen's Recipes in 2013 were:     SUPER MOIST CHOCOLATE CUPCAKES     SUPER EASY VELVEETA MAC and CHEESE     CROCKPOT SPICY PORK AND PINTOS     BEST PUMPKIN BARS EVER     SIX MICROWAVE CHOCOLATE CHIP COOKIES       Thank you very much for visiting my recipe blog this year!! 

Just in case you're looking for some extra special appetizers for your New Year's Eve party, I've put together a little collection of my favorites. These crowd-pleasers are so delicious, you may even get a kiss before midnight. Just click on the title, and away you go. Enjoy! Coquilles St-Jacques The kind of special occasion appetizer we used to enjoy before the dieticians and celebrity chefs ruined it for everybody. All-American Shrimp Cocktail There's something about dunking a jumbo shrimp in cocktail sauce that just feels like New Year's Eve Fancy Mixed Nuts Why the hell would anyone put out separate bowls of nuts, when you can go full mixed nuts? It's nuts.  Potato & Chorizo Mini Quiches Originally a Super Bowl snack idea, these mini-quiches will work just as well on that fancy hors d'oeuvres buffet. They can be fancied up in an infinite number of ways. Oyster Rockefeller Any appetizer with "Rockefeller" in the name has got to work here. By

Hubby and I were just in the mood for something different—we decided to give Napolese another try because it had been quite awhile. We also hadn’t been to the new downtown location and were interested to try it out. I like that this location takes reservations so you know you won’t have to wait. It was slightly annoying though that even with a reservation, when we walked in, and even though there were only two tables seated, the hostess tried to seat us right next to one of the other occupied tables and with the bus stand on the other side. I mean the whole place was empty at this point. (I still will never understand why restaurants do this). Anyhow, after asking for a different table, and standing there waiting while they figured out if it was possible (really?), we got seated and ordered some drinks. They also always bring you a great little bowl of mixed olives, which I love, because, well, I love olives—and these are great ones. We started with the white bean cassoulet ($13) becau

As many of you hardcore foodies know, there’s a southern tradition of eating beans and greens on New Year’s Day to help bring good fortune in the coming year.  By eating “poor” the first day of the year, you supposedly ensure prosperity and good luck the rest of the year. I think I speak for all superstitious, Italian-Americas when I say, that totally makes sense. Whether you believe in such things or not, you should still try this year’s edible good luck charm, Utica Greens. This delicious Upstate New York vegetable casserole comes in many forms, but usually contains some combination of bitter greens, usually escarole, pancetta or prosciutto, hot fresh or pickled peppers, and bread crumbs. I’m adding some cranberry beans, so you all get rich in 2014, but that’s totally fine since the locals often add chunks of potatoes, and once you start doing things like that, all bets are off. Whether side dish or main course, this is a perfect winter vegetable magnet, and I hope you give it a tr

That's right, I just flew in from New York, and boy, are my jokes tired. Wait, I think I've already used that one before...which I guess proves my point. Anyway, I've returned from Christmas break with the family, and looking forward to resuming normal production soon (for you newbies that's 2.5 videos every week!). Technically, we're not supposed to work until the New Year, but it's been too long without a video, and I'm starting to get the shakes, so I'm going to film something today. By the way, the photo shows a very successful experiment I did cooking a prime rib "sous vide" style in a cooler. Now that I think about it, the title should actually be, "New Bag in my Tricks." I got the idea here , and it worked beautifully! I don't think I'd be able to film, edit and post before New Year's Eve, but rest assumed this will be shared on the channel at some point. Stay tuned. I missed you all!

Just a quick note to say I followed a viewer's tip, and rolled the chocolate snowcap cookie dough in white granulated sugar first, before coating in the powdered sugar. I was told this would prevent the white tops from fading in brightness, and as you can see, that's exactly what happened (don't let the bad cell phone picture fool you). Thanks, anonymous YouTuber! Enjoy!

I’ve been noticing a lot of year-end wrap up articles lately, and figured, I want to do that too! These are some of my personal “favorite things” from local Indianapolis restaurants (I tried to pick things you can always get at these places so you guys can check them out too). These are things that I find myself going back to over and over again.  (Note: I am sure I have left things out, and there are many restaurants that are hard to include because they change the menu frequently, which in and of itself is one of my favorite things as well). So in no particular order other than as they pop into my head, here goes: Tuna tartare from H2O Sushi : I am pretty sure I could eat this every day if hubby would let me. He has finally given up trying to make me not order it every time we go. They have the seasoning nailed with soy, ginger, lemon, cilantro, radish, chives and masago. I love this stuff. And those cookies too. H2O Frites from Brugge: These are easily the best fries in Indy. Fresh

I love deviled eggs, and have probably had fifty different versions over the years, but these crab-stuffed beauties may be my favorite. The sweet crab is a perfect compliment to the spicy eggs, but above and beyond the delicious flavors, these just look extra special. Okay, that’s enough about the recipe…now, on to more important matters. Considering the fact that we’ve done almost 1,000 uploads, we’ve had very few controversial recipes. And by “controversial, I mean videos that caused vigorous debate about whether the recipe actually works as shown. One such video was our “ How to Make Perfect Hard Boiled Eggs .” While most had no issues, a small but vocal group claimed the recipe didn’t work at all. Some went so far as to say the video was a hoax, as if the egg industry had gotten to me, and convinced me to trick my viewers into wasting eggs to increase sales. I’ll admit, it is a brilliant plan, but it’s not true. To prove my innocence, I’ve used the exact same method here, and once

If you are looking for a last minute gift idea that is super easy to make and even more easy to "consume mass quantities" (as the Coneheads would say); you have to try this caramel corn recipe from the cooks over at Table for Seven . I've tried a lot of caramel corn recipes over the years, and this is BY FAR the best one EVER!!  As a matter of fact, picky-picky husband and I ate the entire batch in one evening, we just couldn't leave it alone!! 1 bag of microwave popcorn (see note) 1 cup brown sugar (I used dark brown) 1/4 cup Karo corn syrup (the clear kind) 2 teaspoons molasses 1/2 cup butter cut into cubes 1/4 teaspoon baking soda 1/2 teaspoon salt 1/2 teaspoon vanilla Preheat your oven to 250° and lightly spray a large baking sheet (with sides) with vegetable spray, set aside. In a sauce pan, bring the brown sugar, corn syrup, molasses, butter and salt to a simmer. Cook and stir until this mixture reaches 250° on a candy thermometer (it takes about 5 minutes). W

Wanting to do something different in the spirit of the season, I have teamed up with Sonja and Alex over at A Couple Cooks because we all love Second Helpings so much. They recently went on a tour of their facilities and were so impressed they asked me to join them in doing a donation drive. This was a no brainer for me, because not only is it a place I love and donate money, but a place in which I also regularly volunteer my time. If you are unfamiliar with Second Helpings, in my eyes, it is one of the most efficient non-profit organizations because of the multi-layer approach they take to feeding those in need (and, well, it's about food!). First they take leftover food from restaurants and retailers (check out the list of all these AWESOME companies that support Second Helpings with food donations) and turn it into 3500 hot meals to serve to groups of people in various social service organizations. Think Boys and Girls Clubs, Wheeler Mission and similar places (here's the

The recent break I took over the Thanksgiving holiday was the first time in six years that I’d gone a whole week without posting a video. Well, since everyone was so understanding, and seemed genuinely happy that I was taking a vacation, I’ve decided to take another one. That’s right, it seems as though I have a few more days of vacation time to use up, and it’s either take them before the end of the year, or risk a terse email from Human Resources.  This actually works out perfectly, since I’m flying back east to spend the Christmas holiday with my family. My hope is that you’re all be so busy eating, drinking, and of course, shopping, that you’ll hardly notice I’m gone. By the way, I know I’ve mentioned heading back to New York many times, but I’m not sure if I’ve ever specified exactly where. Here’s a map with good ol’ Machester, NY pinned for all to see. You’re welcome, stalkers. Anyway, I hope you all have a great week, and I promise this will be the last vacation I take this

If you are looking for something super simple, yet impressive enough to WOW your dinner guests over the holidays, I suggest you make these cream puffs.  They are SUPER easy to make, SUPER economical and SUPER fun to serve.     1/2 cup butter (cubed)(no substitutions) 1 cup water Bring the water and cubed butter to a boil (just until the butter melts). While it's still boiling, add one cup of flour (all at once) and stir with a sturdy spoon until the mixture turns into a thick "glob" (it just takes a few seconds).   Remove from heat and put "the glob" in your stand mixer. Mix on medium speed while you add 1 teaspoon of vanilla and 1 tablespoon of sugar.   Mix on high for a couple of minutes or so, just to cool off the dough a little. With the mixer still running, add four eggs, ONE AT A TIME , beating well in between each egg. The final dough will be quite sticky. Either grease your cookie sheet or line with parchment paper (I like to use parchment paper) and pl