CRYSTAL FALLS—The 12th annual Crystal Falls Community Thanksgiving dinner will be held on Thanksgiving Day, Nov. 28, at Guardian Angels Church hall from 11 a.m. until 1 p.m. for the residents of Crystal Falls, Alpha and Amasa.
Area churches are participating with the food preparation. A traditional thanksgiving dinner will be served, and music and door prizes will also be provided.
For those who cannot attend the dinner, especially those who are ill or elderly, meal delivery is available. Please call 875-3198 or 875-6364 if you need your meal(s) delivered.
The committee still needs volunteers to help with food delivery, food preparation and clean-up. If you wish to help, please call 367-6477 or 875-6364. “We are hoping that this year’s dinner will be the most successful dinner ever,” said a spokesperson.


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Krusteaz Gluten Free Honey Cornbread Mix is made with real honey and is easily prepared as squares, muffins, and even in a skillet. Serving as the perfect side dish to any meal, their taste is so good that you won't even miss the gluten. This comes in a 15-ounce box.
Bake a batch of the Neelys' Honey Cornbread Muffins recipe from Down Home with the Neelys on Food Network to go with a backyard barbecue or family chili night.
Eggy Corn Muffins: Turn your famous muffin tin breakfasts—a base of shredded potatoes with a soft-cooked egg on top—into a corn muffin breakfast. Make Jiffy mix according to package directions. Stir in 1/2 cup shredded sharp cheddar cheese. Spoon cornbread mix into 12 muffin wells.
How to make honey cornbread muffins. These muffins are some of the easiest you’ll ever make. I can whip these up and pull them out of the oven, in just 3o minutes of time. This cornbread muffin recipe incorporates equal parts all-purpose flour and yellow corn meal. Because, even though I like the flavor and texture of corn meal a whole lot ...
2020/4/21 · From corn pudding to corncakes, a box of Jiffy corn muffin mix is the shortcut secret to recipe magic. Try all of our muffin mix recipes. Give your Thanksgiving leftovers a south-of-the-border vibe with these zesty rellenos. They’re easy to make any time of year with ...
Honey Cornbread Muffins with Greek Yogurt Recipe Featured Recipes June 20, 2014 4 Comments Thien-Kim Lam baking , cornbread , Louisiana , recipes I make cornbread so often that I know the recipe by heart, give or take a few teaspoons.
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I love this recipe! I first found this on the side of a Jiffy box 30 plus years ago and it's been in my repertoire since. Mine never called for sour cream, but I have added canned chopped green chilies, or drained basic salsa, and a little shredded cheese on top and/or mixed in with the other ingredients.
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Jiffy Cornbread. With a little help from the classic Jiffy Cornbread Mix, this cornbread recipe produces the most flavorful and moist cornbread I’ve ever had. I would go as far as to stay that it puts my completely from scratch cornbread to shame! You read that right, this is better than any completely from scratch cornbread I’ve ever made.
// In medium bowl, blend together Krusteaz Honey Cornbread & Muffin Mix, milk, oil and egg until moistened. Spoon batter into prepared pan. // Bake 18-22 minutes or until light golden brown. Cool. Cut cornbread into 3/4-inch cubes and place on ungreased baking sheet. Bake at 350°F 14-16 minutes or until golden brown.
Sep 25, 2019 · How to Make Cornbread Sweet and Moist. To the recipe on the Jiffy cornbread box, you can add 2 tablespoons of honey, 1/2 cup of whole milk, 1/2 cup of sour cream and 1/4 cup of vegetable oil before baking.
I am a SUCKER when it comes to cornbread with melted honey butter on top, and there is something about those yummy muffins from Famous Dave’s that make me eat at least 5 or 6 every time I go there. We are also sharing a honey butter recipe with you today, that pairs perfectly with these delicious muffins.
Jiffy brand corn bread/muffin mix with added honey.
Apr 04, 2020 · Jiffy Cornbread Recipe. Jiffy Corn Muffin Mix is a wonderful treat. You can make it with or without sugar to get a different flavor. Cornbread is a delicious side at any meal. If you’re from the South, it’s on the table at most meals. It’s that good. People have told me this is the best cornbread recipe they have ever eaten.
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I bet you could halve this recipe by using one box of Jiffy corn muffin mix and one box of Jiffy white cake mix! I'm sending a link to this recipe to my sis…she's not a fan of cornbread unless it's sweet and I think this might do it!
This is a very easy way to make spicy and cheesy corn muffins that would be great served on their own (as a snack) or with soup. The best thing is that the ingredients are very cheap!! I came up with this while playing around with Jiffy corn muffin mix which costs
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Homemade cornbread is always ideal, but when you need a quick batch of cornbread, using a ready-made mix—like Jiffy’s Corn Muffin Mix—is the way to go. (If you have a few boxes in the pantry on hand you can have warm cornbread at almost any time.)
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Apr 19, 2018 · Simple cornbread with a dash of sweetness! Ingredients you will need: 2 boxes Jiffy cornbread mix 2 eggs 2/3 cup milk 1 stick butter 2 tablespoons of honey 1/2 cup sugar Utencils you will need: 9 ...
Southern style Cornbread is good, sure, but growing up my mom always made cornbread from the Jiffy brand box mix. That sweet hint to the Cornbread is what I'm so accustomed to that any other Cornbread seems bland by comparison, except this recipe. Fluffy, moist, and just the right amount of sweet...
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#3: Jiffy Corn Muffin Mix. The whole staff was surprised when the little corn muffins that they'd ranked as third turned out to be Jiffy brand – a staple baking mix in many Southern households. This was the most inexpensive mix out of the bunch, priced at just 48 cents at the local grocery store.
Nov 11, 2019 · Make Jiffy cornbread mix (or gluten-free corn muffin mix) at home with this easy copycat recipe.Plus 9 variation of the classic Jiffy corn casserole recipe! It’s classic comfort food without unneeded ingredients.


Won SingThe Far East comes to the American east when you order from us. And now with our online ordering, it’s even easier to experience the exotic flavors of Chinese cuisine. Experience our traditional offerings like beef with broccoli and sweet and sour, to our specials that will leave you craving for more. We even offer a selection of classic American sandwiches like hamburgers and fish fillet to subs. Whichever selections you make with us, make it easier by ordering online; soon you’ll have our great food at your door or ready for you to pick up.


Pampered by the bosses with flowers and hampers today. It's Secretaries' Week!
Friday, April 18, 2014
Thursday, April 17, 2014
Monday, April 14, 2014
店里有员工悄悄地告诉母亲 "您八点半再来一趟，我給您留一份。" 哇，真太好了!
买到平时在wet market较少见到的 cherry tomato variety
Sunday, April 6, 2014
Mom really loves “骆笨”. If I haven't made them for some time, she would remind me that I still have dried fruits in the fridge. "Don't you think they'll be perfect for making 骆笨?" she would ask hopefully.
I first learnt to make Rock Bun back in my secondary school days. When I practise making them at home they turned out as hard as stone, which led my mother and my aunt to comment that its name befits it. In truth, the Rock Bun (or Rock Cake) is so called because it has a rough surface that resembles a rock. It originated in Great Britain during the Second World War, when strict rationing pushed families to create a tea-time treat that uses a lot less sugar and fewer eggs than regular cakes.
225 grams plain flour
2 teaspoons baking powder
75 grams caster sugar, plus extra to finish
Finely grated zest of 1 lemon
175 grams dried fruit, chopped
125 grams unsalted butter, cut into cubes
1 medium egg
About 25 ml milk
2 teaspoons vanilla extract
A good pinch of salt
Have ready one or two baking trays lined with non-stick paper, and preheat your oven at 200 degrees C.
Put the flour, sugar and baking powder in a bowl, add the cubed butter and rub it through evenly. Stir in the lemon zest and dried fruit.
Beat the egg with the milk in a jug or another bowl, along with the vanilla extract, then pour the egg mixture into the dry ingredients and mix to a stiffish but spoonable dough – add a dash more milk, if you think it needs it.
Scoop egg-sized dollops of the dough on to the tray, keeping them rough looking, and sprinkle with caster sugar. Bake for 15 - 20 minutes, until just turning golden-brown.
Sunday, March 16, 2014
She and I aren't particularly close but since my great-grandfather and her grandfather shared the same grandfather (or was it great-grandfather?) I suppose it's fair to say that our families are related. She is one tough cookie, this 84 year-old Aunt SS of mine. Some years ago she suffered a stroke that left the right side of her body semi-paralysed. Not allowing herself to bow down to fate, she was able to self-train her muscles until she was able to walk once again. A few years later, she had a fall and laid on her bedroom floor for three days before being discovered by a neighbour.
About a month ago, on a Sunday, she fell again and there she sat, inmobile, for two days. She was whisked off to the hospital by a friend who visited her on Tuesday. This time she suffered a broken arm and was in the hospital for more than two weeks before being moved to St. Luke's to recuperate.
My mother and I try to visit her every Saturday afternoon. We would bring her a treat every time. One week it was dim sum, another week kuih pie tee. Whatever it was, we'd made sure it was loaded up with chilli because Aunt SS once commented that "all food tastes blend without chilli."
This week Mom finally decided that "all outside food is loaded with MSG and we should try to bring her something homemade". So I made something similar to the "pizza" two weeks ago. I used French toast (cubed) as base for my pizza, top it up with stir-fried veggies and cheeses, remembering to pack in lots of dried chilli flakes.
Aunt SS devoured two trays of this simple creation in one sitting. I think it was the chilli that sold them in!
We've experienced at least a month of dry spell. The sun was burning hotter than ever yesterday afternoon and Mom commented on how abundantly all the flowers are blooming this past month. Then today it finally rained!
Sunday, March 2, 2014
It’s TMD stressful having to support both ex and current (No, not boyfriends! Bosses! I mean bosses!) who are located in Europe and Asia respectively. When they both return to London next week, perhaps they should consider paying my salary in GBP while I work on London shift: 5PM to 2AM Singapore time, retire to bed at 7AM, wake up at 2PM ...
But I would hate to miss lunch so maybe it isn’t such a clever idea afterall.
Lunch time is the highlight of my day. No matter how busy I am, I look forward to chilling out with my co-workers during lunch sessions. During an especially hectic week, a few of us would bring our own lunch to the office. Usually it means reheating leftovers from the night before, or sandwiches thrown quickly together in the morning. This week I impressed my colleagues by making my own whole wheat wraps. I rolled out the dough into flat disks, placed them between plastic sheets and kept them in the fridge. Before I leave home in the morning, I’d remove a piece of dough from the fridge and quickly toast it on both sides in a frying pan. Fillings are usually fresh lettuce, tomato and boiled chicken breast, or a slice of turkey ham. The best part is: oiling the pan isn't necessary! Eating healthily has never been easier.
This afternoon I took a wrap and made a pizza out of it. The toppings are simple - sliced fresh bell peppers and mushrooms, and two kinds of cheeses.
Preheat your oven at 200 degrees C. Line a baking sheet with parchment paper.
Stir-fry peppers and mushroom over medium heat until they soften. You may want to add a little salt to season.
Glaze wraps with a little olive oil to prevent sticking. Place them on prepared baking sheet. Spread cooked bell peppers and mushrooms over the dough. Top with grated cheeses (I used Mozzarella and Cheddar).
Bake until cheeses are bubbly.
If you so desire, you can dust with dried Italian herbs or chilli flakes before serving it hot.
Homemade wraps are very versatile. How about a calzone?
Tuesday, February 25, 2014
I'm sorry for the lack of buzz, folks. I've been as busy as a bee.
My endearing French boss has relocated to London to head up EMEA. Needless to say, I'm devastated! We've kept a really great working relationship for 8 years after all. We'll have someone coming in from London to head up APAC. I've heard many good things about my new boss so I'm sure I'll be fine. For some reason, there is a lack of Executive Assistants in London at the moment so I’m helping both out during their transition. It’s like working two shifts – 9 to 6 on APAC, followed by 2 or 3 hours of EMEA work. I don't get out of the office, I pack lunch from home, I work and work, I seemingly have no life. Absolutely crazy, if you think about it.
There’s the Regional Meeting in Hong Kong this week, which I spent a lot of time coordinating. I won't get to travel to HK and I can't say I'm truly unhappy about it. Still, it led me to miss my friends Anna, Ally, Cindy, Pearl and Tammy quite badly. I also miss the homemade sesame cake, the 德成号家乡鸡蛋卷 , the roast goose, 菠萝包，蛋挞 … (sigh!)
But all is not lost! Salvation arrives the form of Chinese sausages from 荣华 Hong Kong. More accurately, from Jeremy who went to Hong Kong last week! Who needs to go out and play when there are always good friends who bring endless supplies of good food?
Never a dull moment, I tell you.
Never a dull moment, I tell you.


The title gives away two of the ingredients. Peanut Butter. Graham Cracker. And since it's a "truffle" of sorts, it obviously must be coated in chocolate.
Yet as simple as this is, I managed to botch this recipe in my youth. Which is why I wanted to give it another go and actually succeed. Don't let this scare you. Let me explain.
My friend and I had been out and about and we came home, only to discover that we wanted to make some sort of dessert. To pinterest, we went! It just so happens, I had all the ingredients to this recipe in my house. ;) So, since we were too lazy to go to the store, this was our best choice.
So, here's what I did. I read the ingredients and then went to the kitchen. Did I read the measurements? No...I figured I'd just mix until it was a good consistency. Did I read the instructions? No...who needs 'em? Did I read how to melt chocolate? No....I'll wing it with the microwave, I said.
I didn't literally say that but you get the idea. So, we mixed the peanut butter and graham cracker crumbs and it was hard to stick together. Oh well. Then, we "melted" the chocolate. Only, we cooked it too long in the microwave and it seized up and took on a very thick, frosting like texture. Impossible to dip. It was also impossible to dip since we didn't chill the balls.
Peanut Butter Graham Cracker Balls (Small Batch)
- 1 Tbsp peanut butter
- 1.5 Tbsp graham cracker crumbs
- Melted chocolate for dipping
- Mix the peanut butter and graham cracker crumbs thoroughly. Chill the mixture in the fridge for about 10 minutes.
- Remove from fridge and roll into 1 inch balls. Place the balls on wax paper lined plate. Chill in the fridge or freezer.
- In the meantime, melt the chocolate.
- Prepare a sheet of wax paper for the truffles to set.
- Remove the balls from the fridge or freezer. Dip in the chocolate. I dropped the ball in the chocolate, and used two spoons to coat and remove. Set it on the prepared wax paper.
- Garnish with mini chocolate chips, chocolate sprinkles, etc. or leave plain.
- Allow the chocolate to set. This takes about 30 minutes. Place them in the fridge to speed up the process.


Cold season not only meant that sweaters, jackets and blankets are out, that also meant health issues, such as cough, as viruses/germs spread more. Cough, as we all know, is our bodies’ way of saying you got something in your throat. It may be because of mucus or foreign irritants and by coughing, our throat gets cleared. Although this is not a voluntary action and gets somewhat irritating or becoming a health risk if not treated immediately.
And aside from taking over-the-counter meds for prevention or cure, there are natural ways too and they’re so easy and fun to do. Here’s list of remedies for cough, the natural way:
- Something that we have to thank the bees for. It’s a natural cough suppressant that is known to better than our local (chemical medicines) for its healing effect.
- All is you need to prepare are:
- 2 tablespoons of honey
- A cup of warm water
- You can also replace water with tea if more preferred and the lemon can be replaced by other fruits such as oranges, berries or guava. Slices of ginger is suggested too for soothing effect.
- This mixture is best enjoyed with bread as a snack.
- Slices of this fruit should be enjoyed till fulfillment. The fruit contains an enzyme called Bromelain which aids in suppressing cough and loosen the mucus inside our throats. One can also consume 3.5 ounces of fresh pineapple juice three times a day if eating the fruit is not your thing.
- Unlike the fruit, Bromelain as a drug (supplement) should not be consumed without the advice of a doctor as there are effects/reactions to other drugs such as antibiotics.
- Hot Milk
- This is best to drink for dry cough as hot milk helps produce mucus to lubricate the respiratory system. Adding honey soothes the throat and gets rid of bacteria.
- Add a teaspoon of honey to a glass of warm milk and we’re set.
- Also best for dry cough, raisins contain natural sugars that has soothing properties.
- Prepare the following:
- 1/2 cup of raisins
- 1/3 cup of sugar
- 1 tablespoon of water
- In a blender, mix these ingredients until it becomes a paste. Afterwards, heat to make it sauce like before letting it cool. Consume 2 tablespoons every night before bed.
- Sea Salt
- Create a gargle mix that helps relieve throat irritation and has soothing properties. In a cup of warm water, just add 1 tablespoon of sea salt and use this solution as gargle for 2-3 minutes. Remember that this shouldn’t be swallowed and not to be used to children under the age of 6.
- Peppermint leaves contain menthol which is known decongestant and has soothing properties as well. Not only does peppermint decongest, the leaves also cures respiratory problems, headaches, stomach spasms and serves as a pain relief. Peppermint can be consumed as a (warm) tea drink or used as a steam inhalation.
- Boil water and add 3-4 drops of it’s essential oil in a large bowl. Cover your head with a large towel and inhale the steam. This can be done several times a day.
If any of these natural home remedies still are not enough to control your cough, it’s best to consult a doctor.


The Myths, Legends and finally, as we understand it, "The Truth".
As the food and wine industry addresses the consumers growing concern about what they eat and drink, there are a growing number of wineries who are producing wine that in one way or another can be called "organic". Organic and sustainable farming has been practiced at small wineries since the beginning of the industry. A great portion of European wineries and sections (rapidly growing sections) of US wineries have been farming organically and using sustainable agricultural methods for decades. Many small wineries do not get certified because of the extra cost of getting approval from a Government or other certifying organization. However, they have chosen to grow their grapes utilizing eco-friendly practices for their own reasons. There is some confusion on exactly what "organic" means as it applies to wine and how they are labeled. Some wines are labeled as "100 Percent organic" while others say that the wine is .made from organically grown grapes". There are also many confusing layers of official Government agencies and other bureaucracy including counties, cities, states, regions, appellations and nations trying to regulate and set standards. In addition, there are several non-profit organizations that certify organic growers. Hopefully the following will eliminate some of the confusion.
In the United States, the US Department of Agriculture (USDA) has been responsible for setting standards for organic products in the US since 1990. Unfortunately organic wine producers hit the wall with the Bureau of alcohol, Tobacco and Firearms (ATF), (responsible for regulating wine labels) who didn.t allow for a wine to be labeled as organic even if the USDA did. After 12 years of discussion, the USDA created the National Organic Program (NOP) in 2002 to implement label standards and oversee the production, processing and certification of all organic producers of food and other products in the US. After combining and simplifying all of the specifications and information from the various government agencies (USD, NOP, TTB, etc), you basically come up with four categories of eco-friendly wine. One important fact to remember is that most wineries prefer to add sulfites or sulfur dioxide (SO2) for preservation. I find that most wineries that do not add sulfites or sulfur dioxide make very inconsistent wine. In addition, the wine is very temperamental in normal conditions that most wine will experience in the supply chain. By using these methods, winegrowers using organic grapes are prohibited from labeling a wine as organic. This commonly utilized and arguably necessary step in wine production dramatically reduces the number of wines that might qualify as organic.
This is an outline of the United States standards.1. 100% Organic Wine
For a wine to be labeled .100% Organic. and bear the USDA organic seal, 100% of the grapes used to make these wines have to come from a vineyard that has been certified as organic. A statement must be on the label identifying the organic ingredients as well as information about the certifying agency (California Certified Organic Farmers (CCOF)) for example. There can be no added sulfites.
Note: These wines may have naturally occurring sulfites, but the total sulfite level must be less than 100 parts per million. There are also conditions that must be met for a vineyard to be certified organic which include not using chemical fertilizers or pesticides for three consecutive years.2. Organic Wine
Nearly identical to the requirements of 100% Organic wine, .Organic. labeled wines need only be made from 95% organically grown grapes. A statement must be on the label identifying the organic ingredients as well as information about the certifying agency. There can be no added sulfites.
Note: These wines may have naturally occurring sulfites, but the total sulfite level must be less than 100 parts per million.3. Wine Made With Organic Grapes
Refers to wines made with at least 70% organically grown grapes. A statement must be on the label identifying the organic and non-organic ingredients as well as information about the certifying agency.
Note: These wines may contain added and naturally occurring sulfites, but the total sulfite level still must be less than 100 parts per million.4. Wine Made With Some Organic Ingredients
Refers to wines made with less than 70% organically grown grapes. It cannot bear the USDA seal nor have any information about a certifying agency or any other reference to organic content.
Europe and other nations have different sets of similar rules, but must follow the NOA for labeling and legal importation to the US Market. One of the most recognizable, and oft-discussed, styles of grape production in the organic world is Biodynamic agriculture. Biodynamic Agriculture was inaugurated in 1924 by Austrian scientist Rudolf Steiner. A worldwide movement, biodynamic agriculture is the oldest, non-chemical agricultural movement and pre-dates organic agriculture by some twenty years. Biodynamic farming and gardening does more than avoid chemicals; it seeks to work actively with the health-giving forces of nature. Farms and wineries, among others, may be certified Biodynamic by the Demeter Association, a national, independent, non-profit corporation. The US Government agencies go no further than 100% Organic when a winery is Biodynamic.
I have included some more information, key term definitions and links below if you wish to read any further about this standards discussed in this article.
Definitions and other terms associated with farming and production practices from around the world:
Biodynamic farming is a method based on the research of Austrian philosopher Rudolph Steiner. Integral to the approach is a holistic view of the farm with an emphasis on the self-nourishing inter-relationship of the soil, plants, and animals. Biodynamic agriculture excludes the use of synthetic chemicals.
Similar to the USDA organic certification, Demeter certification is globally recognized as a symbol for nutritious products grown or raised using approved biodynamic methods. In the U.S., a Demeter certification is said to exceed the standards of the U.S. National Organic Program (NOP).
A farming practice with a focus on protecting the environment, as well as the health and welfare of the farm.s employees. Crop rotation, soil enrichment, cover crops that retard erosion and control weeds, and natural predators that help control pests, are all techniques used in sustainable farming. Chemicals and pesticides are used very sparingly. Sustainable agriculture is a method where no irreversible damage is caused to the ecosystem. The primary goals of sustainability are long-term crop productivity, and economic viability.
Lutte Raisonee (LR)
Lutte Raisonee, a French term analogous to sustainable, is a minimal intervention approach in which synthetic chemicals may only be used as a justifiable last resort.
Vegan wines (V)
Winemakers, both organic and conventional, are not obliged to declare on the label when they use animal by-products as fining agents to clarify wine. These include egg white (to brighten red wines), casein (a milk protein to make wine taste softer), gelatin (removes bitterness) and isinglass (derived from fish). A vegan wine, on the other hand, uses no animal products whatsoever.
A common method of farming where production yields are the primary concern. This is usually achieved through the liberal use of chemicals and pesticides.
Interesting Links if you wish to gather more complete information...
- USDA National Organic Program
- Biodynamic Farming and Gardening Association
- Demeter International
- California Certified Organic Farmers


Toss an entire head of garlic into it. Close the lids. Shake vigorously for 30 seconds. Open a lid. Pour out the peeled garlic cloves.
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If so how much. Close the lids. Khrys — March 3, pm Xnd. Christina — February 20, pm Reply. Liver and gizzards are unhealthy? Anyway, thanks for Lick my p great recipe! Hi Kristi! Very good. Stir in the shrimp and cook until the shrimp turns pink, stirring regularly, 5 to 7 minutes. Shrimp and brown rice a bowl, combine brown rice with chopped tomato and shelled edamame. You must be SO fun to be around.
Garlic Butter Shrimp and Rice — Garlic Butter lends an amazing flavor to this speedy and incredibly delicious shrimp recipe served with rice.
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Toss an entire head of garlic into it. Close the lids. Shake vigorously for 30 seconds. Open a lid. Pour out the peeled garlic cloves. Bring the rice to a boil, then reduce heat to low.
Cook rice for about 25 minutes, or until the water is absorbed. In a skillet, heat the olive oil and melt the butter. Turn off the heat. Get Your Shaker Today. In a small saucepan, combine brown rice and water. Pour the white wine and reduce the heat, simmer for 1 — 3 minutes. Add the shrimp and cook until the color changes into pink on both sides. Transfer the rice into a serving dish and pour the shrimp over the brown rice.
Best served immediately. Number of Servings: 4 servings of shrimp scampi with brown rice.
I only had small celery stalks so I included the tops and the leaves — gave it a nice taste. I ran this recipe through the WW recipe builder and it came out as 15 points per serving. This was delicious. Made this last night. Monique Cheney — February 21, am Reply. Username Password Remember Me Lost your password?
Shrimp and brown rice. Brown Rice in the Instant Pot
Thanks for sharing these recipes with us. I do not like the New WW. But thanks to you I can still keep up with my points. Really delicious! Another winner! My hubby really liked it and asked that it go into regular rotation. Made this twice in the last week! So good, everyone enjoyed it! Thank you for creating this recipe. Made into the T! It was an excellent recipe. I often struggle with brown rice, this was a pleasure to eat.
Just tried this with Andouille Sausage instead of ground beef… wow!!! So so good! Made this last night. It was incredibly delicious.
I used black rice what I had on hand and very thinly sliced chorizo in substitution of the ground beef. I made it with a whole pond of ground turkey and it was a success!! I just made this for my family and everyone liked it!
It's an easy recipe and a keeper for us now. Gina, can this be made as directed and then frozen to heat up and serve later? I am doing a freezer cooking day and have pulled this recipe to make- again!
We made it once before and it was delicious and loved it! Wondering this time if I could freeze it? Gina I made this last night per recipe and it was outstanding! I am enjoying your website and have your chicken taco chili in the crock pot today. I am trying to lose weight and don't want to go on a crazy diet so I am trying out your recipes. Thank you for so many of them to chose from!
I made this last night and all I could taste was the chili powder. I double checked to be sure I had read the recipe right and I had. The taste was just mediocre and then the Chili pepper drowned out everything else. Everyone else's review says this is tasty, so I figure i must have done something wrong, but I wasn't overly excited about the flavors in it.
I am making this for the second time as we speak. I will be having a few friends over for dinner and this will definitely be on the menu!
So glad I found this website! I made this tonight! It was fantastic! I only had small celery stalks so I included the tops and the leaves — gave it a nice taste.
I would make this again and not change a thing. My husband made this the other night and it was amazing! We are making this a regular dish in our house.
Amazing dish! I made this last night and even my food snob husband was impressed! Only thing he added was garlic powder! Oh my goodness this was so good!
I've lost a total of 55 pounds with WW, but currently I am stalled in a plateau, but your recipes help keep myself in check and the weight off! Thank you so much Gina! This is on my meal plan for this week and I was wondering how it tastes the next day? Some dishes are better the day after and I would love to make ahead some of my meals. This is on the menu for tomorrow but wouldnt mind starting today. Also do you think it would freeze well? I like to freeze left overs in small portions to take out for a lunch etc.
To answer your question about prepping ahead of time, that is exactly what I did for this recipe. I washed and chopped the onion, celery, and pepper and put them into a zip-loc bag. I also measured out the spices for both steps and put into little food prep containers that I have.
Then, when I get home from work, all I have to do is assemble. All the cleaning, chopping, and measuring are already done! Made this Tues as an homage to Fat Tues. It was great. Spiced perfectly. Not too hot. I did use lean ground beef. I dont do turkey. I just made this but by accident I added a whole pound of lean ground turkey.. Do you have any suggestions on how much i should have as a serving size to keep calories below ????
Used the long cooking brown rice and now I am a convert! Tossed out the quick cooking stuff. Great recipe! A keeper! Will not hesitate to throw in a whole pound! Ground turkey works quite well. I made it tonight and it was great. Also using it without the shrimp for stuffed peppers. Weight Watchers points seem to be 9. Looks so good, just eat with a big salad, if you are counting points. I'm of Simply Filing program and will enjoy me meal.
Thanks for the recipe. This sounds so good! I'm going to substitute beef with ground turkey, but everything else sounds amazing. Can't wait to make it for dinner tonight! I grew up in Louisiana and this dish takes me home! I love that you came up with a skinny version! This looks amazing! I love cajun food, and I try to bring spice to my diet as much as possible, as I know it helps with reducing inflammation from my running. Thanks for the recipe!
May I suggest a great way to cook long grain brown rice. It is a Alton Brown recipe and it works perfectly every time. It will not be "crunchy" as someone noted. Preheat oven to f. The ratio of rice to liquid is In a oven proof casserole with lid, mix the hot liquid with the rice, cover, and bake for 1 hour. Remove from oven and fluff with a fork to separate grains.
Liver and gizzards are unhealthy? News to me! Wish I'd known that when I was a child and my mom forced me to eat those chewy leathery meats. Though as an adult not overcooking them I have grown fond of iron-rich organ meats. I am very big on eating healthy and this brown rice and shrimp is perfect after my morning workouts.
I also found a spinach artichoke recipe to compliment this rice in by diet plan. Is it noon yet? I can't wait to get at the leftovers! Had this for dinner tonight and I think it is my new favorite Skinnytaste recipe! Glad that I read the comment about using regular brown rice and not instant…. I also used chicken broth instead of water and bouillon cube as was suggested. Great spicy taste and very filling!!
So glad I tried this one! Just made this delicious dish for dinner and it was a huge hit in my house! Will definitely make this again! Family approved! I just made this and it is absolutely excellent. I will definitely add to my favorites and make it again.
I'm pretty sure I've commented on this already, but I just made this recipe for the 4th or 5th time. It is hands down one of the best WW compliant recipes I've ever been able to find online. Plus it heats up well for leftovers that I dont ever get sick of. If there is one suggestion I can make to people, it would be to NOT use instant brown rice, even if its not boil in the bag. Thank you for posting this recipe and running this site in general.
Keep up the good work! Loved this recipe! Great for the whole family… My husband, 5 yr, and 2 yr olds ate this right up. Made this tonight and it was delicious!! I usually don't like brown rice, but you couldn't even tell it was brown in this dish. Made this tonight and my husband absolutely loved it.
I thought it was very tasty as well. A very hearty dish and filling for 9 points plus. Will be making it again. The mushrooms added great flavor! I also made the rice in my rice maker which made things easy.
Holy Crap! I'm literally eating this right now and had to grab my laptop. It is by far the best WW compliant meal I've ever made. My fiance and I totally just housed our serving and are full and satisfied. Okay…another winner!.
Thanks again Gina. Gina, this was awesome!!!! My husband who must be the pickest person and will not try anything new, liked it. That is truly saying something. This is not the first recipe I tried and it certainly will not be the last. Thank you. Will be making this one again and again. I used Ground Red Cayenne Pepper and it was plenty hot for us.
Hubby started to add some Hot Sauce — made him taste it first and he agreed it did not need a thing! I started to hold off on the shrimp — but so glad I didn't. Oh man oh man what a great combination! Used the entire pound of ground beef. Not spicy enough for us so I did add a bit of Cajun seasoning… Delicious… Will definitely make again! Served w steamed French green beans and rolls. Just made this, it was incredible! I love dirty rice and this turned out perfectly. I tweaked it a bit to suit my tastes and I couldn't stop snacking on it before the rice was finished.
Definitely going to be a staple in my house. I made this last night for my husband who doesn't like dirty rice and myself. He inhaled it! I love your recipes! Thank you for doing what you do! Just finished eating this for dinner. It kicks butt. Hope it freezes well as only 2 of us where eating it. It is definitely a keeper and I can't wait to make it for company. The only thing I did differently is cook the rice in no sodium added chicken broth and skipped the high sodium Knorr.
Jennifer — I finally broke down 2 weeks ago and bought a programmable rice maker. It has a setting for both white and brown rice. It comes out perfect every time. If you can spring for Nishiki or Kokuho Rose rice, it tastes just like the sticky rice you get from any Thai restaurant. All your recipes looks amazing!
Going to have a massive shopping trip and buy all the ingredients! Made this on Monday for dinner! The only thing I did differently than the original recipe was reduce the rice to 1 cup instead of 1. When I plugged the recipe into my WW recipe builder, it ended up at 6 pts per serving 5 servings!
I will definitely, definitely, definitely be making this again!! The spices melded nicely. Thank you for the recipe. What vegetables or sides would go well with this? Gina- HELP!! Everytime I make brown rice it turns out crunchy, even when following the directions on the pkg to the t. My family is now turned off by brown rice because I have never had it turn out right..
Do you know a trick? Is there a rice I can sub it out for without increasing the point value? Love your recipes BTW!! Just finished this for tonight's dinner. It was delicious. The flavor wasn't overpowering at all. I added some hot sauce and hubby and I both had seconds. Too late aka, I was too lazy to go to the store I realized I had no paprika and no cayenne.
It was still utterly awesome. Another Win, Gina! Made this tonight, it was wonderful! I used chicken instead of beef. Hubby's lent is no beef right now, but it still tasted great. Thanks again! Made this as directed last night and thought it was fabulous! To solve his problem he added a bit of tobasco and a bit of smokey salsa.
I made this last night with ground turkey rather than beef and it was excellent! My husband really loved the flavors and we have tons of leftovers for lunches. Thank you! I have already tried several of your recipes, and they were all fabulous! Even my pickiest loved it, this dish looks like another winner!
I wanted to make this but we didn't have any ground beef in the house and we're not shrimp people — I decided to swap sausage for ground beef and chicken for shrimp and it was amazing.
My husband has claimed all the leftovers as lunch for the rest of the week and is refusing to share. Just found your blog for the first time, and this does look very yummy, but I'm curious as to why you think using lean ground beef is healthier than using chicken livers? I see that you've been featured by other sites or magazines, so I know you're respected source for "skinny" recipes, so I would think you would know that chicken livers are healthier than even the leanest beef.
Now if you're just using beef because you don't like liver which many people don't , then that's a whole other thing entirely. Anyway, like I said, it looks delicious, and I will try it, I just think people should have all the facts. Lean ground beef is lower in LDL cholesterol and is therefore healthier than organ meats. Just because calories are lower doesn't mean something is healthier. There are many other factors to consider.
It was delicious and truly enjoyed by all. LOVED this recipe. I made it exactly as the recipe calls for and it was the perfect amount of spice for me I typically do not like really hot food. This is a definite do over. I made this tonight minus the shrimp because my boys will not eat this as a main dish so I served it on the side with some grilled tuna steaks. The only thing I changed besides omitting the shrimp was use smoked paprika because it's all I had. It was delicious and it was devoured.
Thank you so much for sharing these wonderful and delicious recipes. Just made this tonight and I forgot to cook the rice with all of the extra ingredients. I am kind of glad I did it this way since it kept it not so spicy but still flavorful. Maybe some tabasco on the side will do for my husband and I haven't served it yet. Anyway, I used turkey and it came out great. This looks so good! I can't wait to try this! I've been looking for something cajin style too. How creative. So excited you're doing cajun recipes!!
I'm sure you can do it though! This dirty rice looks great and I think I'll try it tonight!! Love your site! I've started using Tony Chachere's dry roux mix. No oil. This dish looks so amazing! This covers it all beef for hubby and shrimp for me! I love it!!! Have to make this soon! Banging good shrimp, this, and yesterdays cajun chicken and pasta and shrimp!
I really appreciate this site and check it everyday. With only being allowed 26 points per day you really have to budget! I don't think I really wanted to know about what made it dirty rice though.
This sounds much better and I would definitely use ground chicken or turkey. It is just what you like best. How much salt goes in the rice? I've never made anything like this before…I think i need to try cajun cuisine! Made this dish tonight and a sub turkey for the beef…actually turned out really good.
Spicy thought.. Thanks for this recipe. We made it tonight as well — and it was fantastic. My kids loved it too! Do you think short grain brown rice would be ok, or should I use long grain? I always keep short grain in the house. I live in Canada…perhaps they don't carry that stuff here?? You could also grind your own meat to get it even leaner. Thats what I do.
I buy really lean steaks, cut off all the fat then grind it. You should be able to make this with faux-beef feef? I've done a similar recipe for a vegetarian potluck without the shrimp, though , and it turned out really well. A tiny bit of ground sausage would also work if you just aren't a fan of beef. Hillary, yes ground turkey is fine.
Garlic Butter Shrimp & Rice Recipe | Easy & Delicious Shrimp Dinner Idea
Combine soy sauce, sambal oelek, and honey in a large bowl. Combine 1 teaspoon peanut oil and shrimp in a medium bowl; toss to coat. Heat a wok or large skillet over high heat. Add shrimp to pan, and stir-fry 2 minutes. Add shrimp to soy sauce mixture; toss to coat shrimp. Add 1 teaspoon peanut oil to pan; swirl to coat.
Add eggs to pan; cook 45 seconds or until set. Remove eggs from pan; cut into bite-sized pieces. Add 1 tablespoon oil to pan; swirl to coat.
Add rice; stir-fry 4 minutes. Add rice to shrimp mixture. Add remaining 1 teaspoon oil to pan; swirl to coat. Add sugar snap peas, peanuts, salt, and garlic to pan; stir-fry for 2 minutes or until peanuts begin to brown. Add shrimp mixture and egg to pan, and cook for 2 minutes or until thoroughly heated. MyRecipes is working with Let's Move!
By Adam Hickman June Nutritional Information. Calories Fat How to Make It Step 1. You May Like. Cooking Questions recipes. Build-a-Meal Find recipes with ingredients that you have on hand. Eggs Milk Flour. Made this last nite for the hubs and myself I usually don't make changes the first time l try a new recipe, but did add some orange bell pepper strips and some thinly sliced Vidalia onion, which l sauteed briefly before adding peas and peanuts, etc to the pan.
My only complaint is that it wasn't spicy enough, and l am not usually one to complain about something not being spicy, but this needed some heat.
And there will definitely be a next time. Hubs said this was "restaurant quality. Very good fried rice. I used chicken in place of shrimp, and snow peas instead of sugar snap peas, as that is what I had on hand, and added some shredded carrots. Turned out well, I will make this again for sure. Made as is except I used boil-in-bag rice, not precooked.
Very yummy and fairly quick. My husband, who isn't crazy about shrimp, loved it! This will definitely go into our favorite dish rotation! I was really on the fence about trying this recipe but the reviews won me over. I'm so glad I tried it. Big hit with everyone including the kids. I will make this again for sure.
Good, not great. I made my own brown rice 3 cups and had to substitute almonds for the peanuts as that is what I had on hand. It did go together quickly but there are better fried rice recipes on CL that are better. One could easily substitute chicken or pork - just increase the cooking time as needed.
I'll make it again. I think I'll add green onion at the end next time as an earlier reviewer suggested, but all the same, this was easy and delicious. The precooked brown rice adds just the right nuttiness and texture that I can never seem to achieve with regular brown rice. Didn't have peanut oil, so I subbed in canola--seemed to work just fine. Definitely on the regular rotation list! This was delicious! I am going to use this brown rice recipe as a side.
I didn't use instant brown rice and I made extra soy mixture to add to the rice. Quick and really good! This was so simple and yet my husband told me that it was one of the best dishes I'd made. Only changes were I cooked my own brown rice since I had it on hand. I also had about 4 oz. I also felt it needed green onions, so I added them, too, and since I had sliced mushrooms that would have gone bad, I threw them in as well. I'll be making it again for sure! Pretty quick!
Nice peanut flavor. It was spicy, but it was an even heat. I would make again. Recipe is delicious. Simple and easy - also fast - go ahead try it.
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A F2F delegation from University of Ljubljana has presented the project during the RFID Special Interest Group Event titled “RFID Protects the Food Chain, at the MIT Enterprise Forum in Cambridge on 5 December 2011.
The MIT Enterprise Forum brings together key experts on the major issues, technologies, and business cases surrounding the RFID-enabled food chain. How RFID is making food safer and food-borne illness easier to trace? RFID increasingly provides the most effective means to solve these challenges and to ensure compliance with recently enacted legislation designed to protect consumers.
Food safety encompasses the origin, processing and packaging of food so that consumers don’t get sick from the food they buy. Increased food production, growing market demand and faster delivery are just three of the many challenges companies face in trying to keep food safe all along the food supply chain.
As people are very interested in healthy and quality of food, they find RFID in the traceability system of food and drink from the technological point and also from the practical point of view by using RFID tags and readers in supply chain, checking the information presented in traceability web page for fish – Piran seabass.
Dr. Mira Trebar attended the event with the presentation title: “Tracking your Food: F2F - RFID from Farm to Fork”: the main objective was to show and explain the work done on traceability in the food and drink sectors and availability of information through whole supply chain with system developed as part of RFID-F2F including Fish pilot, Slovenia. For the beginning, a basic information about the project was outlined, followed by introduction of supply chain and traceability. The main part was devoted to the work done on fish pilot in Slovenia, presenting a traceability system of seabass. The important issue was the presentation of cold chain.
Attending the event was a good opportunity to meet one of the Auto-ID Lab members at MIT in Boston, Stephen Miles and other presenters, working on traceability and cold chain. To the attendees of the event were shown the results of the project RFID F2F, including fish traceability system more detailed by showing the use of RFID tags and RFID data loggers used to measure temperatures in the logistics process.


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FUNCTIONAL ICE CREAM USING STEVIA LEAVES EXTRACT AS ASUGAR SUBSTITUTE (STUDY THE EFFECT OF STEVIA LEAVES EXTRACT ADDITION ON THE PROPERTIES OF ICE CREAM)
Deama Zaki*, Nadia Safwat and Mohammed Naddaf
Background and Objective: The importance of the research comes by providing a natural sweetener, which is stevia, and the possibility of its inclusion in food processing, thus contributing to increasing healthy options for consumers, in addition to the importance and nutritional value of this plant, which is represented by its containment of antioxidants, minerals, and other substances that contribute to reducing the spread of diseases such as diabetes, cardiovascular diseases, dental caries, and many others. Methods: Stevia leaves were collected from a nursery in Banias, Tartous, Syria. The leaves were cleaned and then dried at room temperature Then it was ground using a Silver Crest laboratory mill The powder was kept in airtight jars at room temperature until the tests were carried out Skimmed milk powder of New Zealand origin was also used vanilla flavour Vegetable butter Hussein Al-Nasser Emulsifier E-472 CMC Installer Results: The sensory quality of each of the flavor, color and texture was affected by the addition of stevia leaf extract, as the samples to which the least quantity (10.15) ml was added excelled compared to those in which it was added, Total acidity, pH and percentage of fat were not affected by the addition of the extract in the processed ice cream. Conclusion: The addition of Stevia leaves extract to Ice cream can enhance its flavor and aroma, making it more appealing to consumers. The antioxidant properties of the extract can also help extend the shelf life of the dairy product by preventing oxidation and spoilage. Overall, incorporating Damask rose flower extract into dairy production can provide numerous health benefits and add value to the final product.[Full Text Article] [Download Certificate]


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Pizza and spaghetti have infiltrated this part of Malaysia in the form of Pizza Hut and Dominos. When I refer to pizza and pasta as Italian, most of my students are confused because they do not know that Italy is a country, and if they do, they think it’s the same as the “country of Paris,” and if they know that, they aren’t quite sure if it’s in Europe or another continent.
Despite this lack of focus on geography, many are excited when I tell them that I have also learned Italian as a second language, just like they’re doing with English. They often ask for me to teach them some words. Some school favorites are Ti amo “I love you” and fumatore “smoker.” Many students are more excited to learn Italian than English because Italian is something they freely choose to learn.
I recently did an Italian cooking class with a group of my advanced English students. I went grocery shopping the night before and walked into school the next morning with all the ingredients for pasta and tomato sauce with onions, garlic, and green peppers. We met at 9am in the school’s cooking classroom, and I explained that you must boil the pasta and make the sauce at the same time. You want to cook the green peppers and onions first because if you add the garlic too early, it will burn and become bitter.
“In Italian we say cipolla.”
“Miss, what is this called?”
“This is garlic. In Italian we say aglio.”
“Okay class, now you must cook the cipolla and aglio before you add it to the sauce.”
The students are very independent and responsible in the kitchen, much more so than their counterparts in America tend to be. Right away they started chopping. “Miss, I chop the cipolla and aglio to this size?” They quickly chopped all the vegetables into uniform pieces and started cooking. A few students found bright aprons, and lead chefs quickly emerged in the group. Both boys and girls cooked together, stirring, adjusting the heat, checking the pasta water. “Miss Christy, is it time to add the aglio yet?” “Is the water boiling yet?”
“Remember, the pasta package will say how many minutes to cook it. It will be different for different shapes of pasta. But what is important is that you taste the pasta every few minutes while you cook it, it will be done cooking when it is al dente.”
“Miss Christy…what is the meaning of al dente?”
“Until the noodles are soft but not too soft!”
“Miss, are they al dente yet?”
“Try them and tell me!”
“No, not soft enough yet!”
They finished cooking and we all sat down to eat. The students dug into their bowls of pasta with a fork in their left hand and a spoon in their right, the traditional way of eating noodles here. After they finished eating, the girls in the group without direction or prompting quickly and efficiently cleaned and put away all the dishes and wiped down the kitchen.
“Miss can we cook together again? Maybe next time we make mushroom soup?”


A division of maple leaf foods inc) and is a certified six sigma black belt as one of canada's leading industrial environmental solutions providers,. Maple leaf foods (a): leading six sigma change case solution,maple leaf foods (a): leading six sigma change case analysis, maple leaf foods (a): leading six sigma. Inventory/parts optimization manager considering a career at maple leaf foods maple leaf foods is canada’s leading consumer-packaged protein six sigma and tpm. Maple leaf foods is a leading global food processing company with operations in canada, the chief executive officer and vice-president of six sigma. Please click on the choices below to learn more about this product six sigma implementation at maple leaf foods author(s): p fraser johnson doi: 101225/905d16.
Emplois mlf filter results by: trier six sigma black indirect services considering a career at maple leaf foods maple leaf foods is canada’s leading. 341 maple leaf foods reviews six sigma methodology at all levels, leading by example was encouraging and inspiring for the rest of the employees. Maple leaf simply fresh (a) case study solution, maple leaf simply fresh (b) maple leaf foods (b): six sigma in 2002 maple leaf foods (a): leading six sigma. Six sigma and the value chain at maple leaf foods value chain innovation forum 2012 april 4th, 2012.
Proudly introducing a new maple leaf brand we are executing six core strategies that maple leaf foods advances world-leading animal care practices with. Stewart is focused on leading the operations and growth of maple leaf’s value-added domestic and six sigma and in prior to joining maple leaf foods,. Maple leaf foods inc is a leading six sigma and energy keeping 16 million kilograms of meat cool every year uses a lot of energy at the maple leaf consumer. Regan stewart executive operations responsible for establishing and developing maple leaf foods’ first program management responsible for leading six sigma.
Bekijk het volledige profiel van maurice bianchi - grew leading market share for schneiders/maple leaf to record levels in wieners maple leaf foods six sigma. Campaign [add case author] maple leaf foods (a): leading six sigma change [add case author] black and decker-eastern hemisphere and. Maple leaf foods is canada’s leading consumer-packaged protein company, six sigma black belt considering a career at maple leaf foods. View david rayburn cssbb’s profile on linkedin, six sigma bb / project engineer maple leaf foods inc industrial engineering at maple leaf foods inc. Sehen sie sich das profil von erika weltzien auf linkedin an, major initiatives include leading a post-merger six sigma black belt maple leaf foods inc.
1 from the title, “maple leaf foods (a): leading six sigma change”, one could assume that the case study is about introduction and implementing of six sigma in maple. I have experience leading people in projects as well as leading direct reports senior six sigma black belt maple leaf foods september 2004 – july 2009. Custom maple leaf foods (b): six sigma in 2002 hbr case study recommendation memo & case analysis for just $11 mba & executive. Prior to joining maple leaf foods, stewart is focused on leading the operations and growth of maple leaf’s value-added domestic and six sigma and in.
Essay about maple syrup 708 words 3 pages case 5: maple leaf foods (a): leading six sigma change introduction: this case study investigates maple leaf foods'. View kostas tsimiklis’ profile on linkedin, training and leading teams of six sigma and business senior director six sigma at maple leaf foods inc. 13 maple leaf foods reviews a free inside look at company reviews and salaries posted anonymously by employees.Download maple leaf foods leading six sigma`


↵1 From the Departments of Environmental Health (HJM and SS) and Nutrition (JS), School of Public Health, Department of Earth and Biological Sciences, School of Science and Technology (WKH and RLC), Department of Allied Health Studies, School of Allied Health Professions (ERS), Loma Linda University, Loma Linda, CA.
↵2 Presented at the symposium, “Fifth International Congress on Vegetarian Nutrition,” held in Loma Linda, CA, March 4–6, 2008.
↵3 Supported by the Loma Linda University, School of Public Health, Department of Nutrition, McLean Fund for Vegetarian Nutrition Research.
↵4 Reprints not available. Address correspondence to HJ Marlow, Department of Environmental Health, School of Public Health, Loma Linda University, Loma Linda, CA 92350. E-mail: firstname.lastname@example.org.
Food demand influences agricultural production. Modern agricultural practices have resulted in polluted soil, air, and water; eroded soil; dependence on imported oil; and loss of biodiversity. The goal of this research was to compare the environmental effect of a vegetarian and nonvegetarian diet in California in terms of agricultural production inputs, including pesticides and fertilizers, water, and energy used to produce commodities. The working assumption was that a greater number and amount of inputs were associated with a greater environmental effect. The literature supported this notion. To accomplish this goal, dietary preferences were quantified with the Adventist Health Study, and California state agricultural data were collected and applied to state commodity production statistics. These data were used to calculate different dietary consumption patterns and indexes to compare the environmental effect associated with dietary preference. Results show that, for the combined differential production of 11 food items for which consumption differs among vegetarians and nonvegetarians, the nonvegetarian diet required 2.9 times more water, 2.5 times more primary energy, 13 times more fertilizer, and 1.4 times more pesticides than did the nonvegetarian diet. The greatest contribution to the differences came from the consumption of beef in the diet. We found that a nonvegetarian diet exacts a higher cost on the environment relative to a vegetarian diet. From an environmental perspective, what a person chooses to eat makes a difference.
Dietary change and reduced breast cancer events among women without hot flashes after treatment of early-stage breast cancer: subgroup analysis of the Women's Healthy Eating and Living StudyAm J Clin Nutr 2009 89:1565S-1571S


Magic Cocoa Brownies Yum, Yum
Prep: 15 minutes Cook: 45 minutes to 1 hour
Yields: 16 brownies Level: Easy
Soft butter, for greasing the pan
Cocoa, for dusting the buttered pan
4 large eggs
1 cup sugar, sifted
1 cup brown sugar, sifted
8 ounces melted butter or CBD infused butter
1 1/4 cups cocoa, sifted
2 teaspoons vanilla flavored CBD
1/2 cup flour, sifted
1/2 teaspoon kosher salt
- Preheat the oven to 300 degrees F. Butter and flour an 8-inch square pan.
- In a mixer fitted with a whisk attachment, beat the eggs at medium speed until fluffy and light yellow. Add both sugars. Add remaining ingredients, and mix to combine.
- Pour the batter into a greased and cocoa-floured 8″ inch square pan and bake for 45 minutes. Check for doneness with the tried-and true toothpick method: a toothpick inserted into the center of the pan should come out clean, when it’s done. Move to a rack to cool. Do Not cut into them until Cool.


Brossman's Meat Market is a family owned and operated business that has been serving the best premium meats, seafood, deli and full service catering to Racine and surrounding areas for over 45 years. We offer a truly unique shopping experience with friendly and personalized service.
We have many varieties of fresh meats available in our store.
Brossman's features an expert staff that can fully cater your event or simply deliver your food to you hot and ready to serve. We are available to cater all your special events and occasions including:


Once upon a time, you could go to the airport and say your hellos or goodbyes to your loved ones at the gate. And once upon a time, you would settle yourself into your relatively comfy seats and be given a choice of meals—the chicken, beef, or maybe a pasta dish—all served with accompanying silverware.
We know that has changed, so much so that I was actually surprised when offered a tasty, crunchy little biscotti for breakfast on my one-hour flight to Washington D.C. recently (sorry, no coffee or tea). I remember when we would be offered eggs, pancakes, fruit, or perhaps some kind of breakfast pastries—all at no additional cost. So it was with great amusement that I found an article in one of my father’s old newspapers. It was from the New Jersey Star Ledger on August 11, 1974, which Dad had saved because it covered the news of our new president, Gerald Ford, who had just been sworn in after the resignation of President Nixon.
The headline announced “Airline Meal Preparation—First Class and Coach.”
If you are old enough to have been a passenger on an airline in the early days of commercial flying, you might remember the meals served on board: A box lunch containing a sandwich, some cake or fruit and a thermos of coffee.
Today’s airline meals are a far cry from those humble beginnings. The menu is varied, there is always some selection of items, a delicacy is featured frequently and, at the very least, the meals are nourishing and keep you occupied.
Wow, and now if we want that boxed lunch, it comes with a price. The article went on to mention that “every four weeks within the nine-month cycle, the menus are rotated so that the possibility of food boredom on the part of a regular, weekly passenger is alleviated. If that is not enough, the menu on the Newark to Chicago flight, for instance, will always be different from the menu on the Chicago to Newark flight.”
Back in 1974, airlines even took into account regional differences in tastes, noting that “chicken is popular out of Atlanta, but the New Yorker, who fancies himself more sophisticated, prefers the deli sandwich. That in turn is scorned by the San Franciscan, who likes fish, currently one of the most popular items across the country.”
The desserts were prepared by European-trained chefs, and with three-days notice, they would prepare “a special occasion cake (sponge cake) with flower buds and swirls of icing for on-board presentation.” I am speechless!
This article was specifically written about United Airlines, and today, the only way to get a complementary fairly nice meal is to either fly first class or travel overseas. Otherwise, purchase a meal prior to boarding your flight or buy that boxed meal once served in those early days for free.
Those were the days, my friends!


Please click here to watch our promo video on our Facebook page or watch the video below!
Dalew Farms is owned and operated by Dave and Chantal Lewington and their children Caleb, Jacob, Olivia and Emma.
Proudly going in to our 16th season(2020) at this location; we are currently offering Grass-Fed, Grass-Finished Beef & Lamb raised using sustainable agriculture methods. Our son Jacob also raises Grass-Fed, Grass-Finished Goat meat and our daughters sell pastured eggs which are available to purchase on Click Fork, The Northeastern Online Farmer’s Market. All our livestock are raised on pasture during the spring, summer and fall and fed hay in the winter.
We are also proud members of the National Farmers Union which fights for the best interests of beginning farmers and small family farms and the Ecololgical Farmers of Ontario. In 2019 we took over the operations of Click Fork - The Northeastern Online Farmers Market which offers products to consumers from several local farms with similar growing practices/methods as our own farm!
We are very passionate about small scale ecological and regenerative agriculture and we work extremely hard to grow the healthiest and most nutritious food we can each season in and environmentally sustainable way while also supporting our local economy by patronising local suppliers. When we make decisions on our farm, the primary factor is: “Would we feel comfortable feeding this food to our own family?!” The answer to that question is YES! We have gained a lot of experience over the years and we are confident in our ability to continue to produce foods of the finest quality while using sustainable methods.
Please browse through our website and feel free to contact us if you have any further questions!


Yes. Summer is finally here. Time to catch those rays on a sunny terrace. But what to order? A frosty ice cream or cool glass of rosé? For doubters, the ideal combination is here: winecream. Can you imagine yourself licking your red wine?
Inventors of this latest food fad are Dan and his sister Katie Gorham from Baltimore. At the end of Christmas dinner with their family, they craved ice cream, but at the same time wanted to continue drinking wine. Recognize this dilemma? Contemplating this major problem at the family table, a light bulb appeared above their heads. Why not combine both goodies? Brother and sister experimented for a year to find the perfect mix. Complicating factor in their experiments: wine will not freeze in the freezer, even mixed with cream. Voilà their secret ingredient: add liquid nitrogen. Next some fresh fruits, nuts and maybe some chocolate and your winecream is ready!
Sauvignon Swirl or Coupe Chardonnay?
Wine that melts on your tongue? True wine aficionados are probably horrified by the idea. Does winecream even have anything to do with wine? Actually, no. The only similarity is the amount of alcohol, which is 10% by volume, equal to a glass. But otherwise? Winecream isn’t produced with the red and white grape varieties known to us. There isn’t even a grape involved! The family Gorham prepare ‘craft-made fruit wines’ in strawberry, cherry, pineapple and peach flavours. You’re not licking a Sauvignon Swirl, let alone spooning a Coupe Chardonnay. Maybe it’s better to just order a glass of rosé after all.
PS: Also a New-York based company has introduced wine infused ice-cream with 5% alcohol. It comes in flavors like chocolate Cabernet, red raspberry Chardonnay, Riesling and cherry Merlot. Maybe just give it a try?


Today’s recipe does not have a fixed recipe (sorry for the redundancy). It is a dish that adapts to the vegetables available in every season, having many different ways of preparing it.
Although the name and fame are of Italian origin, in Spain it would be nothing more than a delicious vegetable soup to which pasta or rice is added and finished with cheese that can be used four loose vegetables in the fridge to buy, for shot made , the “mixed vegetable soup” that we can find in many Italian markets.
Cauliflower, beans, romanesco, carrot, green bean, courgette, potato … Even the bacon or meat that is usually present in the Neapolitan area, where it is known as married soup (casada soup), which is made with beef ribs, chicken meat and some spicy sausages called gnoglie.
Again, the possibilities are endless. A perfect recipe to say goodbye to the Christmas holidays and, like many other soups in the world, ideal for warming up on these cold winter days Philomenian.
It seems that its origin is to be placed in the Poveretto and it was a very popular recipe of poor peasants’ cuisine. Each region, or rather each family, has a way Sui generis to prepare it. Basically, like in Spain, it is a seasonal vegetable soup with some vegetables, and rice or pasta; which in the past always had pork (zamponi or pancetta) to make it more consistent as it was eaten as a single dish.
On this occasion, to make it more suitable for good post-Christmas purposes and available to all the public (including vegetarians), we only used vegetables and added a touch of Parmesan to give it that characteristic Italian flavor.
The pasta to use is indifferent, but yes, better pasta like macaroni so that it continues to be a soup and not a ramen. Similarly, this recipe calls for white beans, but you can do without them or use rice, beans, chickpeas, lentils, or any other legume available.
How to make vegetable soup
Onion, 1 unit
Shallot, 1 unit
Clove of garlic, 1 unit
Extra virgin olive oil, 4 tbsp
Carrot, 1 unit
Pumpkin, 100 g
Turnip, 1/2 unit
Green beans, 150 g
frozen spinach, 100 g
Small and dried Sardinian or other type pasta dumplings, 100 g
Bay leaf, 1 pc
White beans, cooked, 150 g
Dried oregano, 1 tbsp
Dried thyme, 1 / tsp
Ground black pepper, q / s
Vegetable broth, 2 l
Ground Parmesan cheese, 100 g
If you use dried legumes, they should be soaked the night before. Otherwise, it is best to buy a quality canned legume that contains only water and salt.
Cut the onion, garlic and shallot brunoise (small squares).
In a saucepan, add the olive oil and saute the onion, garlic and shallot very slowly until they become translucent. Add a pinch of salt to drop it and cook.
Meanwhile; cut into squares and peel the carrot, beans, pumpkin and turnip. Add the pumpkin and carrot to the onion, garlic and poached shallot and mix a couple of times so that all the flavors blend well.
Add the hot vegetable stock and add a bay leaf. Wait for it to boil and then add the green beans and spinach (fresh or frozen). Defrost the spinach for a couple of minutes.
After this time, add the pasta and beans; and cook for as long as the pasta maker says. Season with salt and pepper and add the dried aromatic herbs.
Turn off the heat and add the Parmesan. Integrate everything well with back and forth movements to prevent the vegetables from breaking. At the time of cooking you can add a little more Parmesan and a drizzle of extra virgin olive oil.
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Miriam’s Kitchen is open Monday - Friday, no matter the weather or holiday.
Breakfast is served from 6:30 – 8:00 am. Dinner is served from 4:45 – 5:45pm.
All of our meals are made with fresh, healthy ingredients. The restaurant-quality food we serve shows our guests that we care. And that helps us build the trust that is critical for our work.
- Take a look at some sample breakfast and dinner menus.
- Interested in providing in-kind non-perishable food? Check out our guidelines
- Interested in volunteering? Learn more here
- Curious how we can afford to operate this kind of kitchen? Learn about the significant industry partnerships that keep our food costs low and our quality high.


One of my favorite local Mexican food restaurant, has full liquor too. Mi casitas never lets me down. Excellent service, great food and beautiful atmosphere.
I been to this place about 5 times . The service always been great.I go here when my mom is craving Mexican food.she's very picky when it comes down to Mexican food since she's Mexican her self haha .
What can I say other than yum yum yum! I think I may have sampled the entire menu and have never once been let down. My husband and I love to go there after work for a quick meal on days we don't feel like cooking. Their margaritas as delicious as well. Not very strong but tasty.
Some of the best Mexican food! Great queso fundio-- get it with chorizo. Chicken flautas another fav. Their guacamole won't disappoint. Local business and lots of locals. Worth the trip.
There's nothing more nostalgic than your mama's cooking. You could tell that a lot of heart and soul goes into this family owned and operated restaurant and that everything from the tortillas to the flan is made from scratch. I couldn't get enough of their salsa and their coconut flan was one of the best I've ever had. We'll definitely be back!
If you want good Mexican food in sunland tujunga Mia Casitas is awesome! Great food, service and drinks!
I LOVE MI CASITA! After years of living in Sunland and just passing by the restaurant I decided to stop and give it a try. Boy was I glad I did! Now im here all the time. The food here is amazing! I usually get the carne asada with bacon wrapped shrimp! Yes you read correctly , it's a must if you go and try them. The Camarones a la diabla are really good too! A long with the midori margarita , or any margarita at that . They're always so delicious . The servers here are so good and attentive
Usually 5 stars is for those fancy scmancy joints. AMAZING FOOD. BIERRA is beyond description. Never a bad meal. Hand made tortillas. Just like grandma used to make.
Family owned, happy faces, delicious food and even better margaritas. We've been here about 4 times now and have yet to be disappointed... It's a neighborhood gem!
Family owned and operated. One of my favorite restaurants tucked away in the foothills. You have to try their Orange Margaritas- they are the best. We love to have dinner here just the two of us, or to bring a large party. Mi Casita is always accommodating. Great food, great prices, great staff and owners, great atmosphere.


- to spread or make broad. Northum.
A glossary of provincial and local words used in England. Francis Grose. 1790.
Look at other dictionaries:
breads — bred v. coat in bread crumbs n. type of food made from baked wheat; money (Slang) … English contemporary dictionary
breads — beards … Anagrams dictionary
breads — plural of bread present third singular of bread … Useful english dictionary
Breads, Altar — • Bread is one of the two elements absolutely necessary for the sacrifice of the Eucharist Catholic Encyclopedia. Kevin Knight. 2006 … Catholic encyclopedia
Breads of Finland — 5 types of Finnish rye bread (top to bottom/left to right): limppu, reikäleipä, loaf, reissumies and hapankorppu. In Finland, bread is a very important food, served with almost every meal with many different types produced domestically. In the… … Wikipedia
Altar Breads — • Bread is one of the two elements absolutely necessary for the sacrifice of the Eucharist Catholic Encyclopedia. Kevin Knight. 2006. Altar Breads Altar Breads … Catholic encyclopedia
Merita Breads — Merita is a brand of breads produced by Hostess Brands and available throughout the Southeastern United States. A Vintage Sign Promoting Merita Bread Contents 1 Origins … Wikipedia
List of breads — This is a list of bread varieties.*Appam *Baguette *Chapati *Ciabatta *Damper *Flatbread *Focaccia *French bread *Indian bread *Naan *Papadam *Paratha *Phulka *Pitta Bread *Pumpernickel *Puran Poli *Roti *Rye bread *Sourdough *White bread *Whole… … Wikipedia
beards — breads … Anagrams dictionary
Nordic bread culture — has existed in Denmark, Norway, and Sweden from prehistoric time through to the present. Contents 1 Prehistoric time (until around 1000 AD) 2 Denmark 2.1 History … Wikipedia


Grenouille has been making a confection called ‘chocolate bark’, anent the forthcoming gift-giving season. It’s two parts dark chocolate, to one part milk chocolate, to one part white chocolate. Each kind of chocolate gets melted in a separate bowl, then blobbed out randomly but contiguously onto a sheet of greaseproof paper. Next, G swirls the blobs into each other with a skewer to give the ‘bark’ effect, and dots a few cranberries, pistachios and chopped dried apricots over the surface, before cutting the resolidified sheet into triangles.
G’s Papa has become mildly addicted to the finished product.
“G, may I have some more of your chocolate rind, please?”
“Dad! It’s chocolate bark!”
“Sorry. Please G, may I have some more of your chocolate woof!”
G gave him a look that channelled pure Victorian grandparent, at a pH of about 0.01.
“You won’t be getting anything at all unless you say the proper words.”


Get Ready to dineLA at EDA!
Turn the stovetops on and get the ovens ready because it's time for dineLA! Starting from January 11th and going to the 25th, our diners will have a chance to sample the best of Eat Drink Americano's menu for incredible prices. Want to dip out of the office for a bit? Try our dineLA lunch menu where for $15 you can get a soup or salad along with one of our famous sandwiches or flatbreads (and don't forget your cookie!). Maybe you and a friend are looking for a great catch up over dinner - check out our delicious and comprehensive menu of three courses for only $29 per person.
And with all this great food comes great wine! "Quote about wine pairing during dineLA" says Eat Drink Americano's Beverage Director Cameron Hovsepian, "maybe something about a specific wine we're going to push."
Reservations are highly encouraged as tables tend to fill up quickly! You can do so by calling 213-620-0781 or through our site here.
We're looking forward to serving you the best that LA has to offer!


We've got a Premium 3-Course menu in the works for you in addition to 3 different wines to sip on while we cook!
We create your meal using only the best ingredients to include a starter, entree and dessert all in your kitchen and served at your table! We also work with boutique wineries to ensure you are tasting wines that are unique to most pallets!
*Please note that we arrive (1) hour to your specified dining time in order to prepare your meal!
We reccommend adding a KETCHEF Assistant to parties larger than (5) guests. You can add an assistant on the next page!
Please be sure to see our FAQ and we'll see you soon!
Starter Menu Breakdown
- Classic Caesar Salad, Hearts ofRomaine, Shaved ParmigianoReggiano, Garlic Croutons,Chives, Caesar Dressing
- Little Gem Lettuce, BurrataMozzarella, Candy Striped BabyBeets, Toasted Sunflower Seeds,Maple Vinaigrette
- Wedge Salad, Iceberg Lettuce,Applewood Smoked Bacon,Gorgonzola Blue Cheese, BabyHeirloom Tomatoes, Hard CookedEgg, Balsamic Vinaigrette
- Baby Field Greens, Toasted MarconaAlmonds, Manchego Cheese, PickledBaby HeirloomTomatoes, Sweet Red Onion, EdibleHerbs & Blossoms, Balsamic Dressing
- Chilled Heirloom Tomato Gazpacho,Persian Cucumber, Sweet Peppers,Celery Leaf, ExtraVirgin Olive Oil, Micro Cilantro
Entree Menu Breakdown
- Wild Mushroom Ravioli, Melted TomatoSauce, Shaved Parmigiano Reggiano,Fresh Basil
- Oven Roasted Free Range Breast ofChicken, Yukon Gold Buttery MashedPotatoes, BabyHeirloom Carrots, Natural Chicken Jus
- Chicken “Piccata”, Creamy Polenta,Sauteed Broccolini, Garlic, Crushed RedPepper, Lemon Caper Sauce
- Grilled “Santa Maria” Style Tri-Tip,Roasted Heirloom Marble Potatoes,Meyer Lemon & GarlicScented Baby Spinach, “Santa Maria”Style Fresh Tomato Relish
- Blackened Atlantic Salmon, Sweet CornSuccotash, Pico de Gallo
Dessert Menu Breakdown
- Vanilla Cheesecake, GrahamCracker Crumble, Wild BerryCompote
- Strawberry Shortcake, MaceratedStrawberries, VanillaChantilly, Mint
- Chocolate Chip Cookie & Vanilla IceCream Sandwich
- Carrot Cake, Cream CheeseFrosting, Toasted Coconut
- Trio of Seasonal Macarons


Bar Food & Appetizers
Looking for ways to amp up your bar menu game? We all know consumers today no longer follow the strict three-meals-a-day routine, which is why it’s important to offer fun and enticing options to help them graze and snack – before, after, and between meals. These offerings also allow customers an opportunity to be a bit adventurous and try new flavors.
Appetizer innovation also offers operators an opportunity to create signature menu items. Tater appetizers are a great way for operators to add their own creative touch while taking advantage of the small plates trend. For example, savory bar bites capture a casual, flavor-forward vibe and provide a great platform for menu innovation. Mix in chorizo or beef sausage, fry, and serve with a signature sauce. Stuff potato-based appetizers with high-impact ingredients like jalapeno, blue cheese crumbles, cheddar, shrimp, or other protein for an indulgent option in a smaller portion. Or appeal to customers looking for plant-based alternatives by serving with roasted red peppers or simply seasoning with truffle salt.
Tater appetizers also allow for unique presentation and serving options. For example, skillet dishes are a rustic presentation that provides an authentic feel – top with bacon bits and blue cheese crumbles and serve in a cute mini skillet. Or, add a new spin to nachos using potato-based appetizers as a carrier that allows for innovative flavor combinations.
Another way to add some excitement and customization is by pairing tater appetizers with a selection of dipping sauces in unique flavors. Try on-trend flavors like Harissa ketchup, Ancho BBQ sauce, or Sriracha ranch to satisfy adventurous patrons.
With tater appetizers, the creative possibilities are truly endless and operators will find them a profitable solution with modest food costs delivering high margins to boost the bottom line. And, customers are sure to love ‘em!
Content courtesy of Idahoan Foods


Looking for the Next, Great Kid Chef
Calling all budding foodies! Blue Cross Blue Shield of Arizona is looking for creative, kid-friendly and, of course, healthy side dish recipes
PHOENIX, Dec. 31, 2014 /PRNewswire-USNewswire/ -- Blue Cross Blue Shield of Arizona is launching its 2015 kids cooking contest aimed at motivating Arizona kids to incorporate healthy options into their daily food choices. For the fifth consecutive year, the company is looking for great-tasting, kid-inspired side dishes for the Walk On! Kids Cooking Challenge. Children ages 9–12, living anywhere in the state of Arizona, are encouraged to submit their healthy, and tasty, side dish creations for a chance to win great prizes and an opportunity to prepare and share their masterpiece at a Phoenix Suns home game.
"Not enough attention can be paid to the issue of childhood obesity," said Tara Cosentino, health promotion executive, Blue Cross Blue Shield of Arizona. "Teaching children at an early age how to make healthy food choices and prepare food that is not only good for them but is also tasty, is an invaluable lesson that will have lifelong benefits. The Walk On! Kids Cooking Challenge is a perfect way to facilitate family participation in meal preparation."
Contestants can submit recipes anytime between Jan. 1 – 21, 2015. Recipes must be:
- An original recipe for a hot or cold side dish
- Include at least one fruit and/or vegetable
- Able to be cooked within 20 minutes (not including prep time)
The top five recipes will be selected based on nutritional value, taste and originality. Finalists will be invited to present their creations at a public event Feb. 6 at the US Airways Center in central Phoenix. After the cooking demonstrations, recipe details will be posted online at www.walkonaz.com for a public vote. Voting will be open from Feb. 6 through Feb. 17.
Each of the five finalists will earn fun prizes and the grand prize winner will receive a new bike. The winner may also be asked to participate in local TV and newspaper interviews.
Last year's contest winner was 10-year-old Sophia Gray from Stepping Stones Academy in Anthem. Her winning dish was called "French-fry-like Green Beans."
"I entered the cooking contest because I thought it would be fun to share my recipe with people who like to cook," said Sophia. "I've been cooking since I was three years old when I would cook with my grandma."
Visit www.walkonaz.com for complete contest details and to submit a recipe. All entries must be submitted no later than Wednesday, Jan. 21, 2015.
About Blue Cross Blue Shield of Arizona:
Blue Cross Blue Shield of Arizona (BCBSAZ), an independent licensee of the Blue Cross and Blue Shield Association, is the largest Arizona-based health insurance company. The not-for-profit company was founded in 1939 and provides health insurance products, services or networks to 1.3 million individuals. With offices in Phoenix, Flagstaff, Tucson and the East Valley, the company employs more than 1,300 Arizonans. Follow BCBSAZ at www.facebook.com/bcbsaz or on Twitter at @bcbsaz to get information on health and wellness, a knowledgeable perspective on health insurance reform, and become a part of what we're doing in your community.
To view the original version on PR Newswire, visit:http://www.prnewswire.com/news-releases/looking-for-the-next-great-kid-chef-300014856.html
SOURCE Blue Cross Blue Shield of Arizona


We are a vibrant collective inspired by authentic recipes from our diverse homelands, committed to sharing great food with as many people as possible and strengthening cultural links in Scotland.
It all boils down to our core belief in food as a force for good. Not just fresh and healthy food that’s good for the body – that goes without saying! Sharing food is good for the soul. There are actually academic studies that prove this!
As Soul Food Sisters, we share recipes, experiences and a love of food. Because we come from all over the world, we have interesting stories and extraordinary recipes to share.
This is what sets our catering apart from standard options and makes our food an exciting experience. Although we come from diverse cultures, we all share the same passion for food; food at the heart of family and social life, the fuel of our relationships. We want to share these feelings and experiences in every plate we serve!
Good food matters to us so much that we’ve produced a manifesto that goes into more detail about our ethos.


Okay, the candy isn’t really for the orangutans. But you can help them by buying halloween candy that is made from sustainable palm oil. Use of non-sustainable palm oil production leads to deforestation of the orangutan’s home.
The Columbus Zoo offers this list of candy companies that are committed to using certified sustainable palm oil. We hope you help by supporting these companies.
Company Name & Example Snack Name
- Nestle Baby Ruth, Butterfinger, Crunch Bar
- Wonka (Nestle) Sweetarts, Bottle Caps, Laffy Taffy, Nerds
- ConAgra Fiddle Faddle, Crunch & Munch, Poppy Cock
- Kellogg’s Rice Krispie Treats, Fruity Snacks, Pop Tarts
- Kellogg’s Austin Crackers (all varieties)
- Kellogg’s All Keebler Brand Cookies
- PepsiCo (Frito Lay) Cheetos, Doritos
- PepsiCo Grandma’s Cookies
- Hershey’s Twizzlers, Jolly Ranchers, Whoppers
- Hershey’s Reese’s Peanut Butter Cups, Almond Joy
- Hershey’s Mr. Goodbar, Heath Bars, Milk Duds
- Mars Snickers, Twix, M&M’s, 3 Musketeers
- Mars Milky Way, Skittles, Dove Chocolates
- Justin’s Peanut Butter Cups, NutButter (All flavors)
- Lindt and Spungli Lindor Truffles (All flavors)
- Ghirardelli All flavors
- Walmart Great Value Brand products (Candy, Cookies, Crackers etc.)
Note: Any products made by Nestle, Kellogg’s, PepsiCo (Frito Lay), Hershey’s, Mars, Walmart (Great Value Brand) and ConAgra (even if not listed above) are good choices as they are all members of the RSPO.