College basketball season is in full swing with great conference rivalries lining up to make for a great lead in to March Madness. Dave and I traveled to Tallahassee for the Duke/FSU game. Good friends and FSU alumni and supporters, Rick and Joanne Astor, were our hosts.
Many of you will remember Joanne as my tailgate traveling buddy.
Dave and I were very subtle in our Duke attire as we were joining the Astors in a FSU booster booth. Our son, James, was able to join us; a newly transferred Tallahassee guy. He also keeps a low Gator profile.
I love the bands and traditions at all schools. FSU is known for its band and music programs. Their fight song is one of my favorites (behind Rocky Top of course). F-L-O-R-I-D-A S-T-A-T-E Florida State, Florida State, Florida State WOO! I took this video during warmups.
We had a great time and appreciated the FSU hospitality!
Rick and Joanne both love to cook and have shared many recipes with me.
Many of you have asked how to save, organize, and print a recipe from KathyMillerTime/tailgating blog.
I use Yumprint, a Recipe Publishing Network. “Yumprint powers the display of recipes on over 2,000 food blogs…displaying more than 15 million recipes per month on its publisher network.”
The Recipe Clipper is a unique “browser extension for Chrome, Firefox and Safari that allows users to save recipes from any website to their Yumprint cookbook.”
I love Yumprint because it not only lets me save and organize recipes I post on this blog, but also allows me to save recipes from other websites. It is free and easy to use.
Just follow these directions and you can save and organize any recipe from “Tailgating Though The South”.
STEP 1. Click here to join. Click create account at the bottom of page. You will need to enter an email address and password or sign up through facebook.
You should now be signed in if not, click here and sign in with your new username(email) and password.
After you are signed in try to become familiar with the site. On the far right is your new cookbook. You can upload a picture of yourself or keep the yumprint logo. Click here to see my Yumprint account. Click on my picture on the far right and you will see my Cookbook with many of my favorite recipes. If you click on your cookbook you will see all your categories or cookbooks. Scroll down to add a recipe or cookbook (category),
STEP 2. Let’s begin by saving the recipe below. Click Save.
- 3 (10 ounce) packages frozen chopped spinach, thawed
- 2 tablespoons unsalted butter
- 1/2 medium yellow onion, finely chopped
- 3 garlic cloves, minced
- 4 ounces cream cheese, cut into small pieces and softened
- 1 cup milk
- 1 (8 ounce) container sour cream
- 1/4 cup mayonnaise
- 1 tablespoon Dijon mustard
- 1 large egg, lightly beaten
- 1 (4 ounce) jar diced pimiento, drained and rinsed
- 2 cups shredded sharp Cheddar cheese, divided
- 1 1/2 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1/2 cup panko (Japanese breadcrumbs)
- 2 tablespoons unsalted butter, melted
- Preheat ove to 350 degrees.
- Drain spinach well, pressing between paper towels.
- Melt 2 tablespoons butter in a large Dutch oven over medium heat.
- Add onion, and sauté 5 minutes or until tender.
- Add garlic, and sauté 1 minute; remove from heat.
- Stir cream cheese into onion mixture until melted and well blended.
- Stir in spinach, milk and next three ingredients.
- Stir together egg, drained pimiento, and 1 1/2 cups cheese; stir egg mixture into spinach mixture. Spoon mixture into lightly greased ramekins or a 2 quart baking dish; sprinkle with salt and pepper.
- Toss together panko, 2 tablespoons melted butter, and remaining 1/2 cup Cheddar cheese; sprinkle over spinach mixture.
- Bake at 350 degrees for 50 minutes or until bubbly and golden.
Adapted from Southern Living
Recipe Printed from www.kathymillertime.com
As long as you are logged in, a popup will ask you which cookbook you would like to save it in. A cookbook is similar to a folder such as Salads, Soups, Meats, Sides. You can create a new cookbook or folder or add to a pre-existing one.
After you enter the folder for the recipe, yumprint will prompt: You’ve saved a recipe to Yumprint! Click the “go to your Yumprint account” button to view your recipe.
I suggest you go ahead and save several recipes to get the hang of Yumprint.
Here’s another great gazpacho recipe to save.
- 4 ears white corn, cooked and cut off cob
- 1 (46 ounce) can tomato juice
- 2 cucumbers, peeled and cubed (or 1 English hothouse cucumber)
- 3-4 ripe avocados, cubed
- 2 limes, squeezed
- 3 minced cloves garlic
- 1 1/2 teaspoons cumin
- 1/2 teaspoon red (cayenne) pepper
- 1/2 bunch cilantro, chopped
- Mix all ingredients and chill.
- Can add more juice if needed for desired consistency.
NotesServe with lime slice or sprinkle with fresh chopped cilantro
Recipe Printed from www.kathymillertime.com
You can also drag recipes to a certain day of the week, making an entire menu. Or click on the recipes you are shopping for, click add to grocery list, and your shopping list is ready; combining all ingredients by category. You can print the list or share it in an email or if you have the yumprint mobile app, you can pull it up on your phone in the grocery store!
Another great tool is the recipe clipper right below the menu planning days of the week. Click to install. After installing it will appear in the right top corner when browsing a web page that includes recipes. Click the Yumprint icon and the recipe you are reading, from any website, will be downloaded to your Yumprint account…Pretty cool.
Finally, download the Yumprint app to your smartphone. It is easy and simple. Just follow the instructions and you will be able to check off the ingredients from your grocery list as you shop.
Please feel free to clip, save and share all my recipes from my tailgating blog!
Watch for upcoming stories about…
With football season over I will be exploring lots of new activities, places and spaces, people and art.
I welcome your comments and any ideas on topics you would like to read about.
Come celebrate with me. I’ll save you a seat at the table.