This dish requires minimal prep work and minimal clean up, yet it packs on maximum flavor. Enjoy!
What you'll need
1/2 cup sweet chili sauce (you can find it in the ethnic food aisle)
2 boneless, skinless chicken breasts
salt and pepper
1. Add sweet chili sauce and chicken breasts to a large Ziploc bag. Season with a dash of salt and pepper. Mix well until chicken is evenly coated in sauce.
2. Let chicken marinate in the refrigerator for at least 20 minutes or ideally up to 2 hours, if you have time.
3. Grill until chicken is cooked through, about 7 minutes a side.
4. Serve over rice and enjoy!


Cathy M.: "Totally in love with these waffles! My husband is even on board with these healthy, delicious creations. I cook down some fresh strawberries and a little basil and serve the fruit over the waffles. Delicious! Looking forward to additional products that you make with your heart and soul (you can taste it)."
Rachel N.: "Mama Emma’s waffles are our favorite breakfast item. We have them at least once or twice a week. My toddler loves them as much as I do. You can make them savory or sweet. Depends on our mood. Try them, you'll love them!"
Jennifer G.: "Everyone in my family enjoyed these waffles, and I'm happy to keep the waffle orders coming! The blueberry topping we got with our order was incredible, the consistency of the waffles is extremely impressive, and the size and flavor of each one is just right. As someone who is sensitive to wheat, other grains and dairy and who avoids sugar, this is a very nice option to have on hand. It's homemade without the time and mess!"
Nadine K.: "We love, love, love our Waffles from [Mama Emma's]. Delicious! No detail was overlooked. Love!!!!!"
Amy Ruth Finegold, holistic nutritionist: "Emma's waffles are exceptional!!! Nut-free, grain-free, and absolutely delicious. As a gluten-free baker, it takes a very special product to get me excited. Finally a grain-free company I can recommend to all of my clients and that my whole family can enjoy."
Lori C.: "The waffle is absolutely DELISH! Thank you so much for this wonderful addition to my grain free life! Great people, great product--AMAZING mission!"
Did you taste Mama Emma's Waffles & Batter and LOVE them too? Write us a review or recommend us on Facebook!


New school term always spells new discovery for our Kinderland children. Our children went on a journey around the world as they explored new concepts about Countries of the World. They learned about the different cultures, costumes, music, dance, and not forgetting the food people eat.
It is said the best way to learning is through experiential and that is why our children have their hands in preparing Japan’s cuisine. Our Kindergarten 1 class had some really great time preparing tasty Sushi treats with their friends!
Coming together to make our own sushi. Teamwork!
Children learn to follow instructions, read the recipe and prepared the ingredients for sushi making.
Cookery class creates practical experience for children, building important skills such as motor skills, eye-hand coordination, reading and exposing them to Math and Science concepts. Children’s sense are also enhanced as they explored the different types of ingredients. This holistic positive experience with fresh and healthy foods forms the foundation for healthy eating habits. Children were also encouraged to work as a team, exuding positive social skills and joy as they sharing their fruit of labour. Their sense of achievement was seen all over their faces!
The best moment of cookery class – eating the fruit of their labour!
Yes, we did it! A sense of achievement with success in making their first sushi!


OCTOBER 23, 2018
You may want to think twice about those grab-and-go-food items.
Millions of pounds of ready-to-eat salads and premade food items including entrees, burritos, wraps and pizzas at several big name retailers such as Harris Teeter, Kroger, Whole Foods, 7-Eleven, Trader Joe’s and Walmart have been recalled due to the potential risk of listeria and salmonella contamination.
The recalls stem from those issued by a dozen food manufacturers including Bakkavor Foods, Envolve Foods and Ruiz Food Products. The food makers notified the U.S. Department of Agriculture about products they shipped that could include ingredients such as corn, diced onions and other vegetables possibly tainted with bacteria – all provided from a single company, McCain Foods, the USDA says.
The initial recalls, announced by the USDA on Oct. 17, involved relatively small quantities, ranging from 217 pounds to 940 pounds of salads. Among those products recalled last week were Whole Foods’ santa fe style salad with chicken, sold at stores in California; Trader Joe’s labeled BBQ flavored chicken salad, sold in several states; and Walmart’s marketside fiesta salad with steak, sold in some of its stores.
But some of the latest recalls involve far larger quantities of ingredients including 795,261 pounds of ready-to-eat meat and poultry products such as Harris Teeter Deli-Bakery brand bacon, egg and cheese burritos, and chicken sausage, egg white and cheese breakfast burritos.
Bakkavor Foods, which makes products for Harris Teeter and Trader Joe’s, has production facilities in Carson, California; Charlotte, North Carolina; and Jessup, Pennsylvania. The products recalled could contain an onion ingredient supplied by McCain Foods that may be contaminated with salmonella and listeria monocytogenes, according to the USDA.
“These recalls demonstrate just how complex and interconnected our food system is today. When you buy something from the store, it’s possible the company that produced it was three companies ago,” said Will Wallace, senior food policy analyst for Consumers Union. “This is a big deal. It could impact tens of thousands of people, if not more.”
Distributed nationwide and produced between Sept. 27, 2017, and Oct. 15, 2018, most of Bakkavor’s products for Harris Teeter have use by dates of Oct. 24 and Oct. 25, according to the USDA. A 16-ounce Harris Teeter Deli-Bakery brand BBQ style chicken artisan pizza has use by dates from Jan. 7, 2019, to April 11, 2019.
Bakkavor also recalled Trader Joe’s carnitas with salsa verde burritos over the same concerns. Those products had use by dates through Oct. 24.
As of now, there have been no confirmed reports of adverse reactions due to consumption of any of the recalled products, according to McCain Foods and the USDA.
“McCain Foods recently identified a potential health risk related to its fire roasted, caramelized or sautéed frozen vegetable and fruit products produced at its Colton (California) facility,” McCain Foods said in a statement to USA TODAY on Friday when contacted about an initial five voluntary recalls involving potentially tainted corn and a sixth for possibly tainted caramelized mushrooms and fire-roasted tomatoes used in products sold at Hy-Vee. The company, which has offices in Illinois and is headquartered in Canada, said “as a result, we have made the decision to voluntarily recall all products produced at this facility.”
Other products involved in the nationwide recall:
Simple Truth and Cadence Gourmet entrees
Envolve Foods of Corona, California, told the USDA it was recalling about 292,764 pounds of ready-to-eat chicken and beef products including 22-ounce bags of Simple Truth Chicken Bibimbap, Thai Style Green Curry and Chicken Tikka Masala. Some of the products had use by/sell by dates through April 12, 2019. The Cadence Gourmet-branded Steak Fajitas, Tuscan Tomato Basil Chicken & Sausage and Rustic Toasted Tomato Basil Chicken & Vegetables also had expiration dates into 2019.
The products were sold in more than two dozen states at stores including Fred Meyer, Kroger and Ralphs. For complete lists, check the USDA’s current recalls site at www.fsis.usda.gov.
The snacks sold nationwide at 7-Eleven stores were recalled after Ruiz Food Products of Denison, Texas, recalled about 2.5 million pounds of ready-to-eat meat and poultry taquitos for possible risk of salmonella and listeria, the USDA says. The recall involved Beef & Taco Cheese Taquitos, Buffalo Style Cooked Glazed Chicken Taquitos and Chipotle Chicken taquitos. All of the products, made between July 1 and Oct. 10, have been taken off the market, Ruiz Food says. The company learned about the problem Oct. 16 when it was notified diced onions used in the making of their beef and cheese taquitos was being recalled by their supplier due to bacteria risks.
7-Eleven had already recalled two different sizes (9.6-ounce and 11.2-ounce) of its 7-Eleven Bistro Southwest Style Salad With Bacon, produced on Oct. 13 by Prime Deli Corp., of Lewisville, Texas, also made with potentially tainted corn from McCain Foods. The salads, with a best by date of Oct. 16, were shipped to stores in Texas. The retailer learned about the problem Oct. 14, the USDA said.
Jenny Craig chicken wraps
SK Food Group, with locations in Groveport, Ohio, and Reno, Nevada, recalled about 174,207 pounds of Jenny Craig Chicken Wrap with BBQ Sauce, produced from Oct. 15, 2017, to Oct. 15, 2018, because they contained vegetables that might be contaminated with bacteria. The frozen, fully-cooked wraps were shipped directly to consumers through catalog sales in California, Colorado, Florida, Hawaii, Idaho, Illinois, Maryland, Michigan, North Carolina, Oregon, Pennsylvania and Texas.
Fresh Garden salads
Caito Foods of Indianapolis recalled about 1,532 pounds of ready-to-eat chicken salads and food bowls made with corn that could be contaminated. Recalls included 11.5-ounce and 8.75-ounce packages of Fresh Garden Highway Santa Fe Style with Chicken salads with best if sold by dates of Oct. 21. Among retailers that its various salads were shipped to included Walgreens in Illinois and Target stores in Illinois and Minnesota.
Buddy’s Kitchen products
Buddy’s Kitchen of Burnsville, Minnesota, told the USDA it recalled about 212,746 pounds of ready-to-eat pork and chicken products because they could contain vegetables at risk for salmonella and listeria contamination. The company said it contacted institutions that had been shipped bulk cases of foods such as omelets with potatoes and sausage, produced between Oct. 19, 2017, and Oct. 9, 2018. Its customers included locations in Arizona, California, Georgia, Illinois, Minnesota, Missouri and New Jersey.
An estimated 1,600 people get listeriosis each year in the U.S., and about 260 die from it, according to the Centers for Disease Control and Prevention. Salmonella causes about 1.2 million illnesses, 23,000 hospitalizations and 450 deaths in the U.S. each year, the CDC estimates. Most people infected develop diarrhea, fever and abdominal cramps within 12 to 72 hours.
Anyone concerned about an injury or illness should contact a health care provider.
Overall, the recall involved more than two dozen retail chains and 13 food companies supplied by McCain Foods.
“This goes all over the country,” Consumers Union’s Wallace said. “Salmonella and listeria can really cause a lot of harm to people, especially to the elderly, the very young and those who are sick.”
Consumers should visit the recall sections of the Food & Drug Administration website and the USDA website and check the complete list of products recalled, he said. “And then, check your kitchen to make sure if you have any of these foods you throw them out and not eat them.”
Courtesy/Source: USA TODAY


In January 1996, HMI purchased the frozen food businesses of the Keebler Company and formed Windsor Foods. As a leading manufacturer of high-quality frozen foods, Windsor Foods competes in five major ethnic categories and serves foodservice, retail grocery and club, national account, and industrial channels with branded and private label products. Windsor Foods provides its customers with unparalleled service, from superior pricing and flexible manufacturing to reliable logistics and high-quality products. Additionally, Windsor Foods employs nearly 2500 employees in 13 cities around the United States.
HM International sold it’s interest in Windsor Foods in November of 2014 to Ajinomoto of Japan.


Acid regurgitation, heartburn, flatulence, constipation and diarrhea are all digestive tract problems that we occasionally encounter. If you often feel discomfort in the digestive tract, it will affect your normal life and work. Fortunately, proper adjustment of diet and nutrients will improve your gastrointestinal discomfort, and many of the changes are just the adding some natural foods or making dietary adjustments.
One of the best things you could do to protect and improve your health is to stay informed. Marina Medical provides regular e-newsletter on health information, healthy living tip etc. Click the below button to subscribe to our newsletter.
Increase your intake of fruits and vegetables in each meal, and try it if you didn't like it before. Add more color to your plate and eat as many fresh vegetables and fruits as possible. Plant foods contain a lot of fiber and beneficial chemicals, and high-fiber foods are good for gastrointestinal health.
Pay attention to whether the package is marked with "whole grain" or "whole grain" content > 51% rather than refined flour or grain. "Whole grain" refers to a grain that has not been refined or has retained the bran, germ, endosperm and its natural ingredients of the whole grain, although it has been milled, crushed, pressed. Examples are rice, wheat, corn, oats, rye etc. Whole grains are rich in a variety of nutrients and phytochemicals.and high-fiber foods are good for gastrointestinal health.
Eat as much poultry or fish as possible and eat less red meat or bacon. Eat no more than 340g of red meat a day. In fact, about 200g of meat is enough for most people. Beans can be used instead of meat. Half a cup of beans contains the same protein as 28g meat.
Stewing, microwave and steaming as much as possible, with less barbecue and frying. Of course, food must be cooked thoroughly to avoid bacterial infection.
Intake of probiotics can inhibit the proliferation of harmful bacteria in the intestine, and these probiotics also provide some nutrients that are good for intestinal health, including yogurt, kimchi and so on.
These foods are harmful to the digestive tract. Pay attention to ingredients mark on food bags and minimize the intake of highfat dairy products such as butter and cheese.health, in-cluding yogurt, kimchi and


Bury St Edmunds based fruit and vegetable retailer Bill Grimwood has taken a franchised partnership in the award winning La Hogue
Farm Shop at Chippenham.
Billy Grimwood – 07799841742
Mr Grimwood, whose fruit and veg stalls include Bury market on Saturdays, has been sourcing local, seasonal fruit and veg for 32 years and is also known for amazing displays.
Mr Grimwood, vice chairman of Bury Market Traders, said: “La Hogue has an enormous reputation and I intend to enhance that with a magical fruit and vegetable offer”
La Hogue has launched a new online shop at www.lahogue.co.uk
This article is courtesy of the Bury Free Press


A. Sport's teams experience great success by selling In-Dey-Go Products. Two weeks of fundraising by an eager team of participants can easily earn over $3000.
A. We can get your products delivered to you within 7-14 business days. Please contact us for more details on timelines and minimums for free shipping.
A. It comes delivered frozen and dropped off at the location you specify.
A. Yes-the cookie dough, muffin dough and the buns can be thawed and refrozen without any damage to the integrity of the product. The cookie dough has a shelf life of 6 weeks at 4 degrees Celcius (refrigerator temperature) and over a year frozen.
A. We use macadamia nuts, pecans and coconut in three of our recipes. There are no peanuts or peanut butter in our cookie dough. As well, our production plant is a peanut-free facility. For more details click HERE.
We have had many inquiries regarding In-Dey-Go Cookie Dough, Muffin Dough and Cinnamon/Sticky Buns being produced in a peanut free plant. Below is clarification on peanuts/nuts in our products.
Our manufacturing plant is peanut free and is compliant with HACCP Regulations. We take the utmost care in making sure that all of the "line equipment" is cleaned and sanitized prior to any batch of cookie dough, muffin dough or buns being produced in order to reduce the possibility of cross contamination.
We produce three cookie dough's that contain nuts (but not peanuts); White Chocolate Macadamia Nut (macadamia nuts), Motherlode (pecans), and Oatmeal Coconut Chocolate Chunk (coconut).
Our chocolate supplier will not guarantee that the chocolate we purchase for the White Chocolate Macadamia Nut, Chocolate Chunk and the Oatmeal Coconut Chocolate Chunk has not come in contact with either peanuts or other nuts as their plant is not peanut/nut free. Therefore, any cookie dough that has chocolate in it, may have come in contact with peanuts or other nuts at the chocolate facility.
If you are concerned with nut allergies, then we would suggest the following cookie dough's:
In regards to our muffin batters, we would advise our consumers that the Rise and Shine Muffin batter contains walnuts.
For the Cinnamon/Sticky Buns the same philosophy applies. The product may have come in contact with tree nut proteins due to it sharing equipment that has had tree nuts present, but again due to the cleaning and sanitizing practices, any cross contamination is minimal.
Due to Canadian Food Inspection regulations in regard to allergen declaration regulations, we are obligated to include allergen warnings on our labels such as "contains" or "may contain."
We take peanut allergies very seriously and want you as the consumer, to be fully informed about our policies and procedures.
A. When you are handing out your cookie dough on the delivery day, you can put out a sign letting the parents, teachers and volunteers know that you have extra cookie dough for sale. You will find that people are keen to buy more if they know some is available. As well, groups find it helpful to have a bit of a "buffer" when handing out the cookie dough in case any extra's are needed.
A. We deliver across Canada-we are Canadian!
A. Yes, you can but please keep in mind that we ship in full case lots only. Our cookie dough, muffin dough and doggie dough are packaged 6 units/case. Cinnamon buns and sticky buns come 4 packs/case. Sorry-no mixed cases.
A. In-Dey-Go Cookie Dough and Doggie Dough will keep up to 6 weeks in the fridge and up to 12 months in the freezer. It can be thawed and refrozen.
In-Dey-Go Muffin dough will keep up to 5 days in the fridge and 6 months in the freezer. It can be thawed and refrozen.
The Cinnamon/Sticky Buns should be consumed within 10 days of being stored in the fridge and can be kept in the freezer for 3-4 months.
A. All cheques are made out to the group conducting the fundraiser.
A. There is no cost to start your fundraising campaign. Just let us know what you would like to fundraise with and we will send you your fundraising package along with the appropriate number of forms needed.
A. We provide free shipping for orders over certain minimums based on your location. Please give us a call to find out how many units you need to sell to qualify for the free shipping.
A. Reply from Dr. T. Henderson (trained in both Traditional and Chinese veterinarian medicine:
"In a nutshell garlic is fine for dogs, aids digestion, enhances taste (lots of dogs like the taste of garlic) but it is dangerous in large amounts. I, and many other vets, regularly recommend putting it in home cooked food. So don't worry, the amount in your cookie dough is fine and totally safe"


About a month ago I felt like pizza, but didn't feel like wasting a ton of points on fast food pizza. So I did some hunting around for a whole wheat pizza crust that had great reviews. Which, I found here.
I have made it a few times since then, including making several batches and freezing them. They are all so delicious. So much so, I had to share.
First, make the dough, follow the directions closely! This is the second rising of the thawing dough I made a few weeks ago. You freeze it before the second rising, and then it'll rise the second time while it thaws. Be sure to cover it with a damp cloth while it does this or the outer part of the dough will create a kind of a crust when it dries out.
Punch down the dough and spread into a pan or pans as thus. Then, spread your sauce of choice over the dough. Ours is Chunky Ragu Green Pepper and Mushroom. It is so good. I know it's spaghetti sauce, but this stuff is ridiculously delicious. Try it, I promise you won't be disappointed. And, there's a serving of vegetables in every half cup of sauce!
You can see the dried out dough on the outer edges, because I didn't cover them with damp cloths. Blech.
Then comes the cheese. I love cheese, so I use 2 cups of Mozzarella on each pizza. Or at least two bags of two cups each is used, I may or may not eat some while making dinner....
Now I chop the veggies. Which we use as our centerpiece until we use them. Colorful and changes every week!
No, there aren't potatoes on our pizza, that's for a different recipe for this week.
And spread the yumminess on.
Bake it and enjoy!
I figured out the points per slice to be 2 PP for the crust and 1 PP for the sauce and cheese. Low point and delicious! Try it, so good. If you add pepperonis to what we already have on the pizza, make it 4 PP per slice.
We love it so much that we're having the left overs for dinner tonight!
Then for dessert we had these rather scrumptious Pina Colada Cupcakes that I made a few days ago. You can find the recipe here at skinnytaste.com by Gina.
They are super easy to make and delicious.


The problem is my last batch is now four months old and showing signs of freezer burn. Worse, I had bought a few lemons for another recipe and they were looking rough as well.
So when I happened across a recipe for preserved lemons in the new biography/cookbook of Paula Wolfert, Unforgettable, I had my solution. Basically, this method employs lactic acid fermentation to preserve the lemons and draw out the unique tangy flavor salt-reserved lemons boast.
Once I complete the preservation process, I'll start looking for recipes to use them on.
- 5 large lemons
- 1/3 cup kosher salt
- 1.5 cups lemon juice
- 1 quart glass jar
Scrub the lemons and soften them by rolling them with your hands. Quarter the lemons, place them in a bowl and sprinkle half the salt on them and mix well. (Most recipes suggest cutting them in quarters but leave them attached on one end).
Place half of remaining salt in the glass jar and place the lemon slices and all the salt from the bowl on top. Push the lemons down with a wooden utensil so they release their juices but the skins don't break.
Pour in the remaining salt then the additional lemon juice so the lemons are completely submerged. Seal and locate in a warm place for 30 days to allow the fermentation process to take place. Turn upside down every few days to distribute the salt and juice.
After a month or so they should be ready to use but you can let them ferment for up to three months or so. After first use, transfer to a refrigerator where they can keep up to one year.
Benlafquih, Christine, "How To Make Moroccan Preserved Lemons," The Spruce, February 5, 2017.
Chang, T. Susan, "Preserved Lemons: Older, Wiser And Full of Flavor," NPR Kitchen Window, April 10, 2013.
Meredith, Leda, "Lacto-fermentation - How It Works," The Spruce, May 2, 2017
Schumacher, Clara Ines, "Why Preserved Lemons Belong on Your Shelf," Serious Eats, April 2016.
Wolfert, Paula, "Preserved Lemons," Epicurious, Feburary 2005.


Crystal Farms Cheese Jalapeno & Habanero Jack 226g Hard Cheese Lulu
Great Wisconsin Habanero Jack Block Cheese - Great for any occasion! Wisconsin's Best and Wisconsin Cheese Company's Wisconsin Cheese and Sausage Gift Box. A Christmas Gift Basket Holiday Gift Set Favorite. A Perfect Food Gift for Mom and Dad, Family and Friends. See Our Large Selection of Gift Baskets, Gift Boxes, Assortments and Samplers, Cheese and Crackers, Cheese and Sausage, Meat and.
Habanero Monterey Jack Renard's Artisan Cheese Door County, WI
Great Midwest ® Habanero Jack cheese is deceptively mild until you bite into a jewel sized pepper bit…and it bites back. The contrast between sharp and mellow, easy-to-melt cheese adds interest to weeknight casseroles and elevates soups from ordinary to divine. Sliced in a sandwich, this peppery cheese makes for a decadent treat.
Top apples with one more slice of Cracker Barrel® Habanero Monterey Jack Cheese, then with one slice of buttered bread, with the buttered side facing upwards. Grill each side until golden brown, approximately 2-3 minutes. Remove from pan, and let stand for 5 minutes. Repeat steps 2 - 5 for remaining sandwich. Serve and enjoy with crudities.
Deli Sliced Habanero Jack Schneiders Quality Meats & Catering
6-8 oz Blocks Jalapeno & Habanero Jack Cheese. Jalapeno & Habanero Jack Cheese. Enjoy the extra spicy flavors of jalapeño and habanero in Monterey Jack cheese. Perfect on a sandwich or melted on burgers. Block-style cheese lets you slice, shred, or cube however you like.
Great Value Shredded Hot Jalapeno & Habanero Jack Cheese, 8 Oz
Trader Joe's Organic Whole Milk. 2 homegrown Habanero Peppers. 1 packet Direct-Set Mesophilic Starter. 1/4 tsp. Calcium Chloride. 1/2 tsp. Double-Strength Liquid Vegetarian Rennet. 1 tbs. Cheese Salt. * Besides the one-gallon/two-gallon potential goof, the recipe calls for pressing at 1-pound for 15 minutes, and then at 4-pounds for 12 hours.
Habanero Jack Cheese **NEW River Rat Cheese
Dietary Fiber 0g 0%. Sugar 0g. Protein 8g. Calcium 200mg 20%. Iron 0mg 0%. Vitamin A 400Number of International Units 8%. Vitamin C 0mg 0%. *The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice. Ingredients.
Habanero Jack Slices Dutch Farms
The first one I tried was the Habanero Jack Cheese. The attractive packaging tells you that this cheese is rated "hot" and that it contains habanero and jalapeño peppers, though the cover art only shows habaneros to emphasize the trendier pepper. Each 8-ounce package contains 12 thin slices with 70 calories, 6 grams of fat, and 5 grams of.
Pinconning Cheese Co. & Fudge Shoppe
This product is sold per pound. $ 12.99. Add to cart. Return to Online Shopping. From Waterloo, Wisconsin, this Jack with Habanero peppers, will rock your taste buds the moment it touches your tongue. With an award-winning Jack cheese as its base, this creamy yet spicy one-two punch might just add a higher level of experience to your cheese.
Buy Wisconsin Habanero Jack Cheese Online Vern's Cheese
Habanero Monterey Jack. This classic Monterey Jack has been kicked up a notch with some spicy jalapeño and habanero peppers, which means your baked asparagus will never be the same. The Peel & Reseal packaging helps keep our slices fresh and flavourful longer. Available In. 200g;
Habanero Jack Grilled Cheese with Pears and Prosciutto Grilled Cheese
Habanero Jack Cheese. Select a store to see accurate pricing. Find a store to see pricing. To add this product to your list, login. Add to list. Ingredients; Nutrition Facts; Ingredients. Ingredients: Pasteurized Milk, Cultures, Habanero, Red Bell Pepper, Salt, Enzymes. Allergens. Milk and Dairy. Nutrition Facts.
Appeal to Adventurous Palates with the Bold Flavor of Great Midwest
Creamy, buttery, ultra-melty Monterey Jack with sweet fiery notes of habanero and jalapeño. Velvety texture with aromas of habanero pepper, fresh butter, and a hint of brine. Winner of American Cheese Society awards, two US Championship Cheese awards, and one World Championship Cheese Contest award. For a Jack cheese with this kind of punch.
Habanero Jack Grilled Cheese [recipe] r/spicy
Habanero Jack - 8oz quantity. Habanero Jack - 8oz. $ 4.99. Habanero Jack - 1lb quantity. Habanero Jack - 1lb. $ 9.49. Add to cart. Habanero Monterey Jack is one of the spiciest cheeses that we sell. A buttery tart flavor with the sweet, fruity heat of habanero peppers.
Habanero Jack Grilled Cheese With Pears & Prosciutto Cooking With Books
Description. Take simple grilled cheese up a notch or add a kick to your favorite cold sandwich with Habanero Monterey Jack Deli-Sliced Cheese from Good & Gather™. Jalapeno & Habanero peppers have been added to Monterey jack cheese for a hint of heat that makes a bold, unique addition to anything from sandwiches to cooked veggies to casseroles.
HEB Select Ingredients Habanero Jack Cheese, Shredded Shop Cheese
Our Habanero Jack Cheese Chunk can also add an irresistible zest to your favorite sandwich. Ingredients. Cultured Pasteurized Milk, Jalapeno Peppers, Habanero Peppers, Salt, Enzymes. CONTAINS: Milk. CONTAINS: Milk. According to the FDA, the most common food allergens are milk, peanuts, eggs, fish, shellfish, soy, tree nuts, sesame and wheat..
Murray's® Habanero Jack Cheese (sold in ½ pound units), 1 lb Metro Market
Instructions. Slather bread with mustard. In the meantime, place a cast iron pan over medium heat. Build sandwich by layering Habanero Jack cheese, pear slices, and prosciutto. Put together and sear in cast iron pan with butter until cheese melts and is crispy. Enjoy!
Specialty Hot Habanero Jack Cheese Tillamook
A special occasion cheese for every occasion, Tillamook Farmers' Collection Spicy Habanero Jack Cheese Deli Cut Block offers creamy, buttery, ultra-melty Monterey Jack with sweet fiery notes of habanero and jalapeño. Melt this creamy Jack into a rich queso fundido, sprinkle it over hot tortillas before piling on the carne asada, or mix it into.


Are you daydreaming about a hen party in Ireland that’s more than clinking glasses and posing for photos? Look no further, lovely ladies – Henit has the recipe for an unforgettable celebration! Get ready to dive into our cooking classes Ireland packages that will make the bride-to-be’s mouth water.
Embark on a Culinary Journey
Toss aside the idea that cooking classes are all about aprons and boring recipes. The cooking classes Ireland package is a full-on journey into the heart of gastronomy! Led by chefs who practically breathe foodie passion, you and your squad will chop, sizzle, and stir your way into culinary bliss. It’s not just about cooking; it’s about making memories with your besties.
Gourmet Ingredients, Exquisite Results
Imagine a table adorned with the freshest produce, aromatic herbs, and top-notch ingredients. Our cooking classes Ireland Package ensures you dive hands-first into the world of culinary sophistication.
From mastering the basics to creating gourmet masterpieces, impress even the pickiest palates with your newfound culinary finesse.
Tailored to Your Tastes
Craving the heat of a spicy Latin feast, the elegance of French cuisine, or the comforting classics of home? Our cooking classes are as customizable as your favorite playlist. Choose from various hen party themes and menus, creating an experience that reflects the bride-to-be’s personality and your group’s taste buds.
And now, drumroll, please! Included in this sizzling package:
- Central Self-Catering Apartment: Because cooking up fun needs the perfect basecamp.
- Cooking Class: Your passport to culinary adventures with your besties.
- 3-Course Dinner: A gastronomic delight that’ll have you licking your plates.
- Guestlist Entrance into Top Night Club: Keep the party vibes going all night.
- Reserved Table: Your VIP spot to flaunt those culinary skills.
- Round of Drinks: Cheers to the chef and the bride-to-be!
- All the Usual PREMIUM Extras: Because you deserve nothing but the best.
- Total Group Management System: Making organization as easy as slicing butter.
So, are you ready to turn up the heat and spice up your hen party? Grab your aprons, gather your gals, and let’s cook up some memories that’ll last a lifetime! Book our cooking classes in Ireland package now and prepare for a hen party like no other.


La Soffitta is open for take out food, beer and wine Tuesday thru Sunday. We are offering a limited menu with some of our house specialties as well as family style, entrees, sides and salads that will feed 3-4 people. Online ordering is available or you can phone in your order to 508 687-9448. If you get our voicemail please leave your info as this will be checked every day at 3:00pm
The health and safety of our staff and local community are of the utmost importance to us. Masks are required of our staff as well as guests picking up to go orders. Thank you in advance for joining us in keeping our community safe.


Thiroom Grill Set - 5-Piece BBQ Tools Premium Stainless-Steel Barbecue...
*Orders under $75 ship for $5, orders over $75 ship for free (US only)!
Item Weight: 2.45 pounds
Shipping Weight: 2.45 pounds
CLOSE YOUR EYES－the ultimate backyard BBQ with you as the grill master. You’ve got ribs smoking on the charcoal grill and burgers next to hot dogs on the propane grill. The smell of meat is in the air, music playing in the background while you’ve got an ice-cold beer in one hand and your stainless steel grilling tongs in the other. Everything you need is right at your fingertips.
PROFESSIONAL BBQ SET －Top-quality BBQ accessories include easy-to-grip tongs, meat fork, silicone basting brush, non-stick BBQ mat, and a 3-in-1 spatula that incorporates a bottle opener and serrated edge to cut proteins
PERFECT STYLE－Perfect for handling both proteins and veggies on charcoal grills, propane grills, and even indoor kitchen stoves and griddles.
MORE CONVENIENT AND USEFUL－Machine-wash safe, you can toss these BBQ tools in a load and the stainless steel surface will come out looking clean as new．Cook better, clean faster, and spend less with one-time investment in the best BBQ Tool Set you’ll ever own.
MADE TO LAST－Stainless steel will stand the test of time. No matter how many nights per week you grill, baste, or sear your dinner over intense heat, these accessories can handle more
If you are a barbecue lovers,our product is a good choice for you.Thiroom Grill Set- Turn Your Backyard BBQ into a Professional Grilling Station3-in-1 Spatula- Grip it and flip it! Master the skill of flipping steaks with this professional stainless steel spatula.Meat Fork- A steak can turn from medium to well done in a matter of seconds. Use the meat fork to swiftly remove that protein from the heat. Perfect for pork, ribs, and heavy cuts of meat.Tongs-Control the cook on your pork precisely; handle asparagus and corn on the cob effortlessly, and gently turn those chicken wings without them burning.Silicone Basting Brush- A key secret to tender, juicy BBQ steak, pork, and chicken is to continue basting throughout the grilling process. The silicone basting brush can stand temperatures up to 500°F.Non-Stick BBQ Mat-Love to grill but hate the messy clean up? Take any grill surface and make it completely non-stick with a grill mat.
High-quality stainless steel doesn’t rust, burn, scratch, or bend while you grill your way to the neighborhood hall of fame.
Can I find this item in your retail stores?
The short answer: probably! We carry everything from home improvement to home goods, toys to TVs and much more at our stores. We like to say that we have something for everyone.
The categories we specialize in, however, are primarily home improvement-related (appliances, flooring, tools, outdoor power equipment, etc.), patio furniture and refurbished TVs. We acquire our inventory from major retailers (returns, overstocks, etc.), liquidators (overstocks, closeouts) and direct from suppliers and manufacturers. This allows us to have a unique inventory mix unlike any store in the region.
If you have any questions about this item or anything else related to our retail store inventory, please send us an email or give us a call. We're happy to help!


Polish Hot Sauces
Peppers, tomatoes, lemon – hotness at its best.
Dziki Bill sauces are handmade. Young women stamp the peppers with their feet every single day.
We obtain the best peppers and maintain procedures requiring the regular verification of the quality of the ingredients.
We use no flavor enhancers, artificial preservatives or colorings.
Our sauces are 100% natural and vegan/vegetarian (Iskra)
so you can feast on them without worries.
#Yolo is the hottest sauce in Dziki Bill’s regular offer (only the limited-offer Ninja sauce is hotter). Yolo is like the pepper it was made from. At first it acts all innocent, and a moment later it burns your throat and heats up the whole body. Feeling cold? Eat #Yolo! The Naga peppers have a slightly tangy aftertaste, but this isn’t the thing that will make you shed happy tears.
It goes well with…
The #Yolo sauce is very versatile. It allows to add scorching heat to every dish. Other than that, it only adds the taste of peppers. Bill’s favorite use? Russian roulette with pizza :D.
What’s the taste like?
At first you will only taste ripe, juicy tomatoes. 3… 2… 1… And it starts – first you will feel a light sting on your tongue and palate. It will get stronger, but fade in comparison with what you’ll feel after swallowing. First, you will feel a distinct burning in your throat. Then you will feel warmth spreading all over your body, you’ll have tears in your eyes and you… believe it or not, some time later you will try it again.


IFC’s expertise in the food and beverage industry
IFC Global Logistics and Warehousing (IFC) is Australia's trusted international supply chain solutions provider. As an Australian owned and operated leading international freight logistics and warehousing company, IFC has delivered first-class supply chain solutions for over 30 years.
Throughout this time, IFC has developed deep expertise and understanding that the food and beverage industry requires strict attention to detail and a sense of food safety standards throughout the entire supply chain journey. As such, IFC has established a proven track record of being well prepared to provide exceptional logistic services from the source to its destination, whether it’s a retail store, restaurant, or directly to the consumer’s door.
IFC’s quality control services provided to the food and beverage industry include:
HACCP accredited warehousing and distribution facilities
Our clients can rest assured that IFC’s global warehousing and distribution facilities are appropriately equipped to handle food and beverage products safely. Chilled, ambient, and frozen storage options are available to ensure the freshness of each item, with efficient temperature control methods in place to detect any changes quickly. What’s more, in the event of an emergency, backup power is available at all facilities for ultimate peace of mind.
Advanced climate control equipment
When in transit, food and beverage requires consistent temperature monitoring to avoid the risk of spoilage. IFC offers specially equipped food and beverage transport globally, including refrigerated ocean and air containers, each equipped system to continually monitor and ensure the prime condition of all products. Moreover, IFC also offers unique packaging options, including dry ice and carbohydric ice when required.
Quality control processes
IFC offers quality checks throughout the supply chain journey to ensure that products arrive in peak condition and are ready for sale. We carry out expert visual inspections within our warehouses to determine damaged product before it reaches the store or customer.
Outside of quality control measures, IFC also offers a range of value-added services to the food and beverage industry to ensure that importing or exporting flows smoothly. From ready-to-store preparation at the origin to end-to-end inventory management and replenishment, IFC can tailor these services to our individual clients’ preferences.BACK TO NEWS


Everyone's tastes are different, therefore so is our licorice.
GLUTEN FREE Original
Good, old fashioned soft eating licorice made using a Tapioca flour.
Super salty and reminiscent of traditional Dutch drop, with a softer side.
Full of the sweet joys and distinctive delights of Tasmanian Leatherwood honey.
Our latest flavour, made with Tasmanian Hellyers Road single malt Whisky.
MILK CHOCOLATE ORIGINAL (Gluten free)
After lots of requests we now offer our Original licorice coated in Anvers Milk Chocolate, our version of “chocolate bullets”
DARK CHOCOLATE FULHAM
Our salty licorice coated in Anvers rich Dark Chocolate.
BUZZ COATED IN WHITE LAVENDER CHOCOLATE
Our Leatherwood Honey licorice coated in Anver White Chocolate infused with Lavender.
MILK CHOCOLATE WHISKY
Our whisky licorice coated in Anvers Milk Chocolate.
Little morsels of yummy licorice bound together with Anvers rich Dark, White and Milk Chocolate. The bag contains a mixture of Original, Fulham, Buzz and Whisky.
SOMETHING FOR EVERYONE!


Dorayaki cake is a traditional Japanese dessert recipe that is a sweet cake with an anko filling. It is a delicious addition to any traditional Japanese meal and you will love the texture, taste and flavor. This Japanese dessert recipe for Dorayaki cake is easy to make and delicious.
Best Cheesecake Dubai
Best Japanese Cheesecake In Uae
If you are tired of eating the same western foods everyday, then one of your options is to go to an exotic Asian restaurant and taste the fare.
Healthy food near me
mexican restaurants near me
Always remember that healthy food for children consists of a variety of food combinations from the four major food groups. As long as you are able to strike a balance with all the food groups - dairy, meat protein, fruits, vegetables, and grains - you're all set. Here are some useful tips to get you started.
online training providers
customer service courses
Training staff in how to provide high quality customer service can reap dividends for both the employee and the organisation as a whole.
Rent a Car Dubai, UAE
Budget Car Rental Dubai
An increasing number of people are traveling in the United States today as compared to a decade earlier. Competition among companies to achieve business objectives has resulted in enhanced pressure on executives to travel.


Posted on 12/07/2016
A steaming board of polenta with sausages in tomato sauce on the table and a glass of Corvo Rosso to enjoy with friends. What else is needed to make a winter’s day a real pleasure?
To serve 4:
– 2 litres water
– Cooking salt
– 500 gr coarse-ground cornmeal
– Tomato passata
– Salt and pepper
– White onion
– Extra virgin olive oil
Step 1 – To make the sausages in sauce. Finely chop the onion and sweat it in a tablespoon of extra virgin olive oil. Once the onion is soft, add the sausages and brown them quickly. Then add the tomato passata, season and cook gently over a low heat.
Step 2 – To make the polenta. Bring a large pan of salted water to the boil, when the water comes to the boil, add the cornmeal, letting it run in thin streams through your fingers, whisking continuously. Stir for a minute or two until it thickens. Turn the heat right down and cook for about 45 minutes, stirring frequently. The polenta is ready when it begins to come away from the sides of the pan. The important thing is to stir very frequently.
Step 3 – Once the polenta is ready, pour it out onto a large wooden board and place the sausages in sauce on top. Put the board in the middle of the table so that everyone can help themselves.
If you want to discover lots more original ideas for your winter table and more, follow us on: http://www.duca.it/en/wineroom/pairings/


We arrived in Lisbon, disheveled and hungry, eager to start our five week adventure in Portugal. After making it through customs which was the easiest customs I have ever experienced, we answered three questions and off we went. We did pay our dues by standing in line for an hour, rewarding ourselves with a gummy every time the line moved a certain amount. We were saved from another hour (at least!) by a kind agent who saw our six year old and moved us to the family line where we waited for five minutes before getting our passports stamped. We grabbed a quick snack of crossiants and Pastel de nata, egg custard tarts. I have wanted to try these for years and so it seemed fitting that our first bites in Portugal were these delicious treats.
One of my favourite things to do when traveling, internationally or closer to home is visiting the local grocery store. Lucky for me, there are four stores within walking distance of our Airbnb. Once we got our bearings and a good night's sleep we headed to the grocery store and stocked up on essentials. I've adapted a simple menu plan for our weeks here- pasta and sauce, rice and curry, some kind of seafood and salads.
Breakfast looks much like it does at home- hot oatmeal or cold cereal before our family walk. Some mornings we have coffee at home, some mornings we have milky coffees and espressos at a favourite cafe. Lunches are tostas, the kids and I try a different kind of bread each time we need to buy a loaf and there's a surprising delicious variety of gf bread for Jared. Or we pack up our lunch and eat seaside, olives and cheese and crackers, salami and fizzy drinks.
The food is fresh- eggs are bright and orange as if they were gathered that morning, oranges are flavourful and juicy, onions and garlic have bits of dirt clinging to their skin still and the peppers are double the size of ones I've bought in Canada. Every store has a orange juice machine, and freshly squeezed orange juice has become a weekend breakfast treat.
I've made a riff on paella with frozen seafood , the frozen and fresh seafood is almost overwhelming in its selection. Bulk bins of frozen clams, mussels and prawns, frozen octopus and salt cod- bacalhau. Plus the more familiar salmon and shrimp.
We've had grilled sardines out, not my favourite but I'm so glad I tried them. Peri peri chicken and Algarve salad (fresh tomatoes, onions, oregano and Portuguese olive oil) were some of my favourites. We've found a favourite gelato shop and love to try as many flavours as we can, one of the benefits of traveling as a family! My personal favourite is Algarve orange.
On a recent Saturday we decided to explore the local pottery shops. Pottery and tile is famous in this region, one has been in the same family for decades. The designs were gorgeous and we wanted to bring many pieces home. This stop started a discovery and noticing of all the different tiles used in house numbers, decorative walls and beautiful pictures above house doors or as street art.
After browsing for a couple hours (and holding tight to a rambunctious six year old's hand), we paused for refreshments and an engaging pond full of frogs. The kids enjoyed fresh orange juice and egg custard tarts, I had a delightful sangria and Jared had iced coffee. As we were finishing up, the owner came out and said that his wife had just pulled some Pastel de natas out of the oven and would I like one? Absolutely! He sprinkled some cinnamon on the top and suggested eating it with a spoon as the custard could be quite hot. Sitting there in a flower festooned gazebo, bees buzzing and tiles everywhere, eating a fresh homemade tart- this is one of the food experiences I'll remember for a long time.


There is nothing more satisfying to me than waking up to a huge smoothie for breakfast. I literally crave it the night before! It is cold, sweet, and packed with nutrients! A smoothie keeps me going all morning, and does wonders for my digestive system. I like knowing that I started the day with some greens in me.
I love that there are endless smoothie options to experiment with! Every morning, I make smoothies for Steve and I, and we play the game of “guess the secret ingredient.” He’s actually pretty good! 😉
Freezing: I always keep a stash of smoothie ingredients in the freezer. Freezing your ingredients ahead of time makes your smoothie extra cold, thick and delicious.
For bananas, I wait till they are super ripe, peel, break them into chunks, and freeze on wax paper so they don’t stick together. When frozen, I pop them in plastic freezer bags and am always smoothie ready! This works great for frozen strawberries too. I freeze bags of baby spinach when they are on sale, as well as chopped zucchini. Crazy, right?! Just trust me on this one! The frozen zucchini is so mild you can’t even taste it.
Equipment: The one piece of equipment I highly recommend is a Vitamix blender. The Vitamix is essential for blending frozen fruits, veggies and nuts. We got ours refurbished on Amazon for about $300, this is the model. Well worth the investment, as we use it at least twice a day!
I looove adding avocado in my smoothies – it makes them SO thick and creamy!
- 1 cup almond milk
- 1 cup baby spinach (fresh or fresh frozen)
- 1/2 frozen ripe banana
- 1/2 frozen ripe avocado
- 1 Tb smooth peanut butter
- 1 scoop collagen peptides (optional)
- 1/4 tsp cinnamon
- Place all ingredients except ice in blender.
- Begin blending on low speed, increase speed to high. Blend until all ingredients are completely smooth.
- Stop blender, add ice cubes. Blend again, beginning on low, then to high speed until completely smooth.
- Top as desired 🙂


Cooking Coaches act as healthy food advocates and cooking educators for those who are interested in learning more about nutritious cooking. Educators are responsible for teaching and interacting with students throughout the 6-session hands on curriculum.
Learn how to shop for and prepare simple, delicious, healthy food. This six-session class will consist of a grocery store tour, four hands-on cooking lessons, and a group coaching session. Prepare and sample over 10 healthy recipes together with our passionate Cooking Coaches. Our Cooking Coaches classes are $30 for all six sessions, and this amount may be refunded if participants take part in a voluntary study.
Keep an eye out for our next Cooking Coaches class coming soon!
Are you interested in becoming a Cooking Coach and leading your own cooking classes? Contact Amy at (740) 856-6100 or send her an e-mail!


Become a member of Meadowsweet Dairy, LLC and invest in a herd of grass-fed organically raised cows!
You can now own your own source of raw milk, butter, cream, yogurt, kefir and cheese.
We at Meadowsweet Yogurt have transferred our herd of cows to a newly formed Limited Liability Company in order to allow LLC members access to any and all raw milk dairy products of the herd. We will no longer sell dairy products to the public, but rather will be herd managers for the LLC. This is our attempt to move a dairy farm toward community supported agriculture. We are very excited to be involved in providing better access to grass-fed, organic, raw milk and raw milk products and are looking forward to community involvement in cow farming.
As a member of Meadowsweet Dairy, LLC you will be a co-owner of the herd of cows and therefore have a right to any and all of their milk products in any form you choose. The LLC members will be able to have their raw milk delivered to specified locations in Ithaca and to process their milk into butter, yogurt, kefir or cheese as desired. The milk from the herd will henceforth be the exclusive property of the LLC and will not be sold to the public.
Milk, butter and perhaps other dairy products are available on our farm to members. There is also a plan to deliver members’ milk in half-gallon glass bottles to Ithaca. To begin with we hope to hook up with Stick ‘n’ Stone CSA to provide milk for CSA members who are interested in joining Meadowsweet Dairy, LLC. Additional drop-off locations will be specified as we see where the demand is.
On a quarterly basis members will make a contribution to the operation of the company (Jan 1; April 1; July 1; and Oct 1). Their contribution will be in proportion to their expected consumption of the products of the herd.
To become a member of Meadowsweet Dairy, LLC, or for more information, please email or phone us (607-582-6954), or preferably make a trip to see our farm and the herd. We will send you an agreement (saying you understand what you are getting in to) to sign and return to us along with a check for $50.00 made out to Meadowsweet Dairy, LLC. We will then send you a member certificate. This is a one time joining fee.
Some backlash from the state government is to be expected as people attempt to provide themselves with good food without State approval. Therefore it is imperative that we join together and stand strong in our demand that we be allowed to eat the foods we believe are best for ourselves and for our families. By joining Meadowsweet Dairy, LLC we are stepping out of the corporate-dominated food/oil industry and taking charge of our own food consumption.
Thank you for your interest and support. We must all together shape the future of the food-delivery system that is the best for our health and for the future of the planet.
Steve and Barb Smith and family


Can you lose weight and eat? The short answer is yes.
We all must eat food in order to stay alive, but what we eat is so important to maintaining a healthy lifestyle. The Houston weight loss doctor states that using these methods means that you can lose weight and continue eating.
If you live in the western world, it is likely that you have struggled with your weight at some point in your life. It is estimated that two out of three Americans are overweight or obese and other countries, even less developed ones, seem to follow this trend.
Although doctors and the media are trying to help us, lose a few extra pounds. It somehow isn’t working. Their slogan is that we must “eat less and move more” If this led to sustainable weight loss, we would never have a problem eating a restrictive diet and would already be thin. The fact is we need enough food to get through the day.
Can We Eat More and Still Lose Weight?
Unfortunately, many diet plans focus on restrictions and guidelines for use, such as “just cut calories”, “don’t eat carbs” or “cut down on your portions.”
However, it has been shown that adding low calorie foods is the best strategy for losing weight, not just eating less in general.
Long-term studies on low-calorie diets showed that those who made the greatest reductions in the calorie density of their diets lost the most weight.
They also consumed the greatest amount of volume and weight of food, which helped them to control hunger and kept them satisfied. In general, these participants took the healthiest diets which naturally consisted of large amounts of fiber, vitamins and minerals and only small amounts of saturated fat.
So, they ate more food, were more satisfied, lost more excess weight and reduced their risk of disease without restricting their diet or counting calories.
It seems almost too good to be true. Smart eating, not eating less is the solution for weight control. The secret to these results lies in the principles of calorie density. So, let’s look and see how to eat a lot and still lose weight.
Which Healthy Foods Are Best to Add?
To lose weight and improve overall health, it is recommended to add these nutrient-rich foods to your diet:
- Fruits and vegetables
- Whole grains
- A variety of beans
- Nuts and seeds
- Lean protein sources:beans/vegetables, fish, white meat, eggs or egg whites and avocados.
When adding fruits and vegetables to your meals, try to eat them first. They will help you feel more satisfied, so you can reduce portions of the main course to accommodate additional calories.
Remember that healthy foods tend to have a lot less calories than other foods, so you can eat the same amount of food in general and still lose weight.
Swap Bad Foods for Healthier Options
After you start working with healthier foods, look at the unhealthy foods you eat and see if you can find healthier alternatives.
Here are some examples. If you usually eat hot dogs several times a week, but also like roasted chicken breast, try to change from hot dogs to chicken.
Replace milkshakes with fruit and juice smoothies.
- Replace ice cream with yogurt.
- Eat a handful of nuts or seeds instead of chips.
- Try toast or whole grains instead of cakes.
- Change your main course from red meat to fish once or twice a week.
- Use beans instead of potatoes in several meals a week.
- Add additional nutritious foods to your diet.
Eating additional nutritious foods and fewer bad foods can do more than help you lose weight. It can also:
- Help regulate your digestion.
- Decrease the risk of heart disease, cancer, diabetes and stroke.
- Lower cholesterol.
- It helps to improve your mood and reduce depression.
Allow Yourself Some Cheat Days
It is not realistic to expect people to eat healthily all the time. But if you want to lose weight, try to eat healthy foods at least 75 to 80% of the time. Sometimes you need to eat some unhealthy foods, but this is okay as it will help you stay on track.
When enjoying an unhealthy meal, try to choose foods that do not exacerbate the chronic conditions you have, such as high cholesterol or diabetes. If you are not sure, which foods are safe and which ones to avoid, talk to your doctor or consult a registered nutritionist.
Moderately Intense Exercise
Reaching a healthy weight is not just what is on your plate. “Move more, eat less,” as the saying goes. After conducting a cardiac study, he analysed the relationship between physical activity and weight loss in men and women. They concluded that moderately intense exercise is consistently effective in preventing harmful weight gain.
We are all different, but I discovered that running a few kilometers helped me burn calories every morning. It also facilitated adherence to my new shared diet and allowed me to start the day with a lot of energy. Finally, I began to trust, and I look forward to my daily careers, as my metabolism improved daily.
Empty calories are all foods that add calories without filling or satisfying your cravings. For me, empty calories include salad dressings, tons of pasta, butter and oil, cakes and non-diet drinks. I haven’t had sauce in my salads in years, and I don’t miss it. Identify what ingredients you can do without and eat less of them. Especially when you optimize your diet, you just want to consume calories that count for you.
Yes, snack. Eating light but full snacks will help you get over meals while trying to control your portions. Snacks also avoid overeating during a meal. I eat the same meals every day. I also have many standard snacks that I eat. These include peanut butter and cookies, a banana and Greek yogurt, cheese, chocolate of some kind and chips. I control the size of each serving, so that they vary between one hundred and two hundred calories each, to avoid exaggerating my daily intake in a single snack.
Stick to Your Shopping List
When navigating the aisles of grocery stores, simply fill the cart with items that fit your revised diet. Do not buy food that tempt you to treat yourself. You will not want to go back to your closet in a time of weakness and put in a pile of Oreo’s.
Decorate With Vegetables
I prepare my meals by decorating them with vegetables. With few calories, but with high flavor and fiber. They help to fill you up, it has been stated that a healthy diet is rich in vegetables. They also help to prevent heart disease, diabetes and hypertension.
For dinner, I usually prepare a protein and a side of carbs on a generous bed of lettuce covered with other vegetables: tomatoes, mushrooms, carrots, corn, cucumber, radish, peppers, zucchini and more. Eating vegetables also helps you relax mentally.
Finding and keeping your weight healthy does not mean never eating the foods you like. It’s about moderation. Start planning and regulating what you eat every day and include your favorites. Remember you can keep your taste buds satisfied and your weight on a healthy path.


Round Aluminum Foil Food Box / aluminum foil pans High Strength
|Name||Aluminum Foil Food Box, ,high Strength，low Temperature Resistance， High Temperature Resistance，||Material||3003,3004,8011,8006|
|Usage||Food Storage||Temper||H22, H24, O|
|Package||100 Pcs / Carton||Thickness||As Per Customer Sample|
|Weight||As Per Customer Sample||Logo||As Per Customer Sample|
OEM Round Aluminium Foil Trays,
Round 3003 Aluminum Foil Pans
Aluminum foil food box, ,high strength,low temperature resistance, high temperature resistance,
|Product series||Wrinkle wall aluminum foil container|
|3.No color fade at high temperature|
|5.Easy to use, no need extra baking mold|
|6.Microwave oven safe|
|Hotel,Restaurant,Airline,Catering,Chain,Bakery,Takeout distrubution,Picnic,Cooking,Barbecue,Food packaging Indusrty etc.|
5. Aluminum foil products can be recycled
Aluminum has extremely high recyclability, and recycled aluminum can be used to produce many products. The energy required for the regeneration process of aluminum foil is only less than 5% of the energy required for the production of primary aluminum, and the greenhouse gas emissions are 95% less than that of primary aluminum. The aluminum foil lunch box can be easily compressed after use, easy to sort, thereby reducing the amount of garbage. Even if the aluminum foil is buried, it will not pollute the soil and water. Compared with other resources, aluminum has abundant resource reserves, and the amount of recycled aluminum is continuously increasing, and the resource bottleneck is small. Aluminum foil is very thin and light. The thickness is usually 0.009-0.03mm, and the weight is only a few grams to 10 grams. It uses very few materials. It is the packaging material with the highest product-to-packaging ratio. If aluminum foil lunch boxes and containers can be widely used and promoted, they can replace plastic and paper products, save a lot of resource consumption such as oil resources and wood, improve resource efficiency and improve environmental quality.
Strong barrier, sealed can protect food flavor, and extend the food shelf life. Although the aluminum foil is very thin, but the barrier is strong, can completely block light, gas and other substances, improve freshness and protect moisture, and prevent the leakage of taste or mixed, can effectively maintain the original flavor and characteristics of the product. The use of aluminum foil food boxes and containers packaged food and pre-packaged food, can achieve hot and cold chain distribution, convenient for production and sales, but also convenient for catering enterprises, restaurants, supermarkets and family storage, to avoid product deterioration, extend the shelf life, reduce food waste.
Application Cosmatic packaging hot hair removal wax, depilatory wax, hair dye,ect .Food Packaing hot soup, curry rice, noodles, salad package , instant hot pot ,pork ,steak,ect.Baking pizza , pie, cake, muffin , baklava, ect. Retortablesteamable and stewable for food . Freezablepudding, jelly , ice cream ,cheeze cake ,chocolate, ectRoastbarbecue , picnicking, roaste duck / chicken/ shrimp / fish/ clamFriedfish and fried , fried chicken, fried fish ,ect . Catering and serving Hotel , restaurant , airline, party
Convenient and health: Apply to various cooking methods and can be hold various types of food.No need change
the container from the refrigerator to oven.No peculiar smell or leakage. Good thermal conductivity and heating effect , widely used in oven ,, steam box and microwave oven , also can be heated directly in the original packaging.
6. Aluminum foil products have good decorative properties
The aluminum foil has a bright metallic luster and is compatible with all printing technologies. Manufacturers of aluminum foil products can perform color printing, surface coating, embossing, and coding on aluminum foil lunch boxes and containers according to the needs of food processing companies and catering companies to highlight the differences and aesthetics of their products. Enhance brand image and corporate image.


Orchards were once an integral part of our agricultural landscape and formed an important seasonal food source in the days before fruit was readily available in greengrocers and supermarkets.
- Caradon Orchard Group (COG) members are planting proven local and traditional varieties of apples and ensuring that those surviving old orchards continue to thrive or are rejuvenated to be brought back into useful production and as an important habitat for wildlife.
- COG’s members are able to use its mobile apple press, bottling, and other equipment.
- COG promotes the importance of local orchards in our community by establishing links with schools and other local groups.
- COG organises apple events and training (such as grafting, tree pruning and fruit processing).
Join COG to improve our environment while growing local produce and reviving local fruit varieties – please download the Membership application form.


Thursday Brunch and Friday Lunch
Lunch and Brunch and company...
Community Lunches - open to everyone.
Every Friday in the hall.
Doors open at 11.30 and a 3 course lunch is served at 12.30 followed by tea and coffee.
WE have good company, regular quizzes and raffles.
Cost is £3.50 per adult and just £1 for children
Community Brunch - also open to everyone
Every Thursday in the hall - full cooked breakfast - go on, treat yourself...
Doors open at 10.30am


Every professional kitchen works under a distinct set of rules and chain of command. This system of hierarchy found in restaurants and hotels is known as brigade de cuisine (kitchen brigade). This system was developed by French chef Georges Auguste Escoffier around 100 years ago. As such, many of the job titles are in French, but have no fear you won’t need to speak French after reading this.
Chef de cuisine (Chief of the kitchen)
Also known as: Executive Chef, Head Chef
At the top of the tree is the Head Chef. The Head Chef is responsible for the running of the kitchen, including setting the menu, organising staff, liaising with suppliers and managing the budget. Some larger establishments may have roles for both an Executive Chef/Chef de Cuisine and a Head Chef where the Head Chef manages the kitchen and the Executive Chef manages the more commercial decisions.
Sous chef (Under chef)
The Sous Chef is second in command of the kitchen. The Sous Chef takes on much of the responsibilities of running the kitchen as the Head Chef has a more overarching role. They direct how food is presented on the plate and are the person behind food quality control. They also have a much more hands on role managing the existing staff and training newcomers.
Due to the many facets of their work, Sous Chefs are generally experienced chefs with high levels of knowledge in equipment and culinary techniques. They must be excellent cooks, but also great with people and effective managers.
Chef de partie (Chief of the group)
Also known as: Line Chef, Station Chef
There are many different different types of role that fall under the Chef de Partie. This is because they are responsible for running different sections of the kitchen, including Butcher, Fish Chef, Fry Chef, Grill Chef, Pantry Chef, Roast Chef, Saute Chef, Vegetable Chef and Pastry Chef. Depending on the size of the kitchen, they may have one or many Chef de Parties.
Commis chef (Junior cook)
Also known as: Apprentice Chef
The Commis Chef reports to a specific Chef de Partie to learn all about that station and its operation. Commis Chefs usually work alongside completing other culinary training in order to gain invaluable on the job experience.
Plongeur/Marmiton (Kitchen Porter)
Also known as: Kitchen Assistant, Kitchen Hand
Kitchen Porters assist the chefs with the kitchen’s time-consuming tasks like peeling vegetables, tidying up utensils and prepping plates for service. Sometimes, in smaller kitchens, the Kitchen Porters’ role is combined with that of the dishwasher.
Also known as: Pot Washer
Dishwasher roles involve collecting dirty plates and prepping them for the dishwasher, or manually cleaning them, as well as shining cutlery and making sure the clean plates and utensils are where they need to be for efficient service.
Any role in a professional kitchen is a busy one, especially when there is the dinner rush orders come flooding in, every dish is different, all dishes have different cooking times, but they all have to arrive at that table at the same time. There is little room for error to distinguish between a customer who has a good experience and will return and one who has a bad experience won’t return and will leave a bad review online.
At Select we want to make sure that everyone, client or candidate has great experience with us, that’s why we only hire the best hospitality consultants with previous experience in the industry. Get in touch with us by sending us your CV or contact your specialist recruitment consultant directly.


ATH is the longest bar in Aurora, IL with an abundant amount of history and stories. You'll find owners, Dan & Chris at the bar regularly. Their hands on philosophy only adds to the charm. ATH offers a place for the community to unwind and enjoy their free time.
Eastside Cafe Pizza
Fresh frozen bar pizza - varieties include:. Cheese, Sausage, Pepperoni, Meatlovers, Bacon, Sausage/Mushroom, Sausage/Pepperoni, Mexican, White Garlic, Jalapeño/Sausage, & Jalapeño/Bacon
Locally sourced bar pizza, varieties include: Cheese, Cheese & Sausage, Cheese & Pepperoni, Cheese & Sausage & Pepperoni, and Cheese, Sausage & Jalapeño
Jalapeno Cheese Stuffed
Pretzels & Corndogs
Warm, delicious and pairs well with one of the 16 beers on tap


Restaurants & Bars
When you want to impress that special someone, come visit The Palace Hotel. Our restaurants and bars are designed to provide you with the best date-night experience in town.
A taste of something different
Varieties of palatable ala carte and set menu where flavours of Asian cooking and Western-styled food are blended with a touch of localized cooking.
Operation Hours: 7:00 am to 10:00 pm
Our Kokomo Bar is serving light snacks ample beverage selections. This bar also served ala carte menu for your all-day dining.
Operation Hours: 5:00 pm to 11:00 pm


Easy Shrimp Scampi Recipe – our recipe presents a meal you can take to work or school. Our recipes are quick, easy and less than 30 minutes to cook. Cook our recipes the night before, refrigerate and reheat the next day. Or, on the other hand, you can cook our meals and freeze them for next week’s lunch. Our special today is Easy Shrimp Scampi Recipe
Easy Shrimp Scampi Recipe
Steamed broccoli florets do well with this low calorie main dish. Another medium size pasta such as fusilli (corkscrew shaped pasta) can be used in place of the shells if you prefer.
1 pound medium-size (one inch) Pasta shells
2 cloves garlic, finely chopped
1 tablespoon olive oil
¼ teaspoon dried red pepper flakes, or to taste
1 can (28 ounces) hold, peeled plum tomatoes, chopped, liquid reserved
12 answers call shell deveined shrimp
1 teaspoon dried basil crumbled
Salt to taste
1 cup frozen green peas
In a stockpot, Bring 4 quarts of water to a boil. Cook pasta in the boiling water according to package directions or until it is tender but still firm to the bite.
Meanwhile in a large saucepan, heat oil over moderate heat. Add Pepper flakes and garlic; sauté for one minute. Add tomatoes with their liquid and basil. Bring to a boil over high heat. Reduce the heat to low, partially cover the pan and simmer for 10 minutes.
Add shrimp and peas to the sauce; Cook over high heat until bowl for heated through. Season with salt.
Drain the pasta thoroughly and transfer it to a serving dish toss the shrimp sauce gently into the pasta. Pack in a heated lunch tote for hot lunch to go.
You can carry your hot lunch in a heated lunch tote.
FALL LUNCH CHEF


Please note that our food contains traces of gluten, crustaceans, celery, egg, fish, lupin, milk, molluscs, mustard, nuts, sesame, soya, peanuts and sulphur dioxide.
Our Menu mentions every ingredient included in each individual dish. Before ordering, please read the ingredients that are contained within the dish.
Our dish descriptions don't always mention every single ingredient used when preparing each dish. If you have any worries about allergies, please Contact Us before ordering.
Our allergen menu covers the 14 allergens specified by the Food Standards Agency.
All food is Halal.
Food may contain bones, so care must be taken when eating.
Safety is our number one priority, but we cannot guarantee that any dishes prepared within the kitchen are not contaminated with allergens.


Organic, free-range eggs are one of the most nutritious foods on the planet. The egg whites and egg yolks are rich in healthy cholesterol, vitamins A, B6, B12, D, E and K, lecithin, betaine, choline, and minerals such as zinc, iron and copper. Organic eggs are a rich source of omega 3 fatty acids and high-quality protein. Organic eggs are an important component to baking, cooking and make an ideal breakfast that will keep you fuller for longer due to the healthy fat and protein content.
Organic eggs come from chicken that have been pasture-raised and allowed to roam freely. They have not been exposed to antibiotics, GMO grains, hormones or chemical pesticides, herbicides and fungicides.
The Australian Organic Directory lists ethical companies that provide free-range, organic eggs from pasture-raised chickens.


Something for Everyone
We all agree that healthy eating is a good thing, but when it comes to defining healthy eating, our views can be vastly different. That’s why we offer “Something for Everyone” nutritional options, including at least one soup from each category. To find your personal preferences, look for these icons on our online and in-store menus.
nutrition information search:
- × Please narrow your search
The "No Good" List
We've always believed that really good soup begins with really good ingredients, which is why we craft our recipes with fresh, nutritious everything, from sources we know and trust. And, without artificial flavors, colors or added preservatives, including the 70+ individual items below.


Hmm. Let’s see. Am I going to write today, considering I linked up with one October writing challenge called Write 31 Days, and another called 31 Days of Five Minute Free Writing Prompts: 2018 Edition?
Nope.[note]My writing challenge is about why I’m not writing. I’m allowed. Neener neener.[/note]
I’m not writing today, and I’ll tell you why. I’m too busy making soup. See? Perfectly reasonable reason to not write. Tasty, tasty, warm, lovely soup.
I was going to make the Internet-Famous 44 Clove Soup, but then thought nah. I’ll stick with something I already know how to make. I’ll come for you someday, intriguing garlic soup, but today is not that day.
I make potato leek soup in a big batch in order to freeze it. If you want to eat it right off, don’t put it in the fridge.[note]Duh.[/note] You’ll need to use an immersion blender or something, instead of pouring boiling hot soup into a blender. Obviously. I mean, you wouldn’t actually do that, right? Pour boiling hot soup into a blender? Please don’t do that. I like you, and don’t want you to be horrifically scarred.
Potato Leek Soup
3 T butter
4 leeks, roughly chopped (just the white and light green parts)
1 1/2 tsp minced garlic (From a jar. Because I’m fancy like that.)
2 # Yukon Gold potatoes, chopped into 1/2-inch pieces (Peel or don’t peel. Up to you. I don’t, but I’m a casual cook.)
7 C chicken broth
2 bay leaves
1/4 tsp dried thyme
1 C heavy cream or half-and-half (whatever’s easy and handy)
Melt the butter in a big ole soup pot. Add leeks and garlic, and cook until they’re tender (about 10 minutes).
Add potatoes, stock, bay leaves, thyme, and bring to a gentle boil. Cover and simmer over low for 15 minutes, or until the potatoes are tender. You want them to be mashable.
Fish out the bay leaves. Allow to cool, then put it in the fridge until it’s cold.
Add the heavy cream or half-and-half. Run it through a blender in batches, or mash it up well with a potato masher. If it’s too thick, add water or stock to thin it out. Bag and freeze in the portions you’d like. After thawing, salt and pepper to taste.[note]Do I really have to say that? Writing recipes is weird.[/note]
I’ll spare you a food photo. I don’t know how people on Instagram manage it. Anytime I try to take a photo of food, it looks utterly nauseating.
So here is a happy doggo, instead.
TLDR: No writing today. Only soup.


October is a month full of activities and events in and out of the classroom. Last week we started our apple unit and a BIG thanks to everyone who sent apples! On Friday we had an amazing time having a taste test. I first cut up 3 different kinds of apples and then I didn't tell them which bowl had which kind of apple. The kiddos each got a clipboard and then went to each bowl and had a taste. After they had a taste from each bowl, they chose which bowl they liked the best. Then we graphed the results and they were just so excited about what we found. Turns out, 7 people like bowl 3 the best and that was the green apple. Coming in second was bowl 1, the yellow apple. Last was bowl number 2, the red apple.
This week we are going to make something really yummy with all those apples! We will also do some apple stamping on Thursday. They will also be putting the apple cycle in order and making a book to go with it.


Mahesh Dhakal, Nepal Ambassador of the World’s Best of Gastronomy
12 May, Kathmandu | One after another, the wave of success and excellence has started to be maintained in the hospitality sector of Nepal. Nepal has also been selected as the Country Ambassador of Best of Gastronomy, a special post given to Chefs who working in the field of hospitality in the world.
Master Chef Mahesh has been selected as the Country Ambassador from the Head office of Best of Gastronomy, France. Dhakal was selected from the best Chefs from 100 countries around the world.
Master Chefs Dhakal and 15 other Nepali chefs from different countries have joined this organization.
The recipe of some Nepali food presented by Chef Dhakal and other chefs, that’s will publish in the International cookbook in 2021. H is Highly respected in the field of food and beverage of the world.
Master Chef Dhakal will be instrumental in making the taste and dishes of Modern Nepali food known all over the world. Mahesh Raj Dhakal, who worked as the Culinary Director at the Mystic Mountain Hotel in Nagarkot, is currently in Australia.
Prior to this, Dhakal became the Chief Executive Chef at a young age and worked at the five-star hotel Shangrila Kathmandu. Dhakal is known all over the world as a miracle worker who has done pioneering work in the field of Culinary.
Apart from that, Dhakal is also the first Nepali to receive the Worldwide Hospitality Award 2015 from France.


- 6 (3.5 oz each) medium bananas, very ripe, thinly sliced
- 1 teaspoon pure vanilla or almond extract
- ¼ cup high-quality unsweetened cocoa powder
- Place the banana slices on a wax-paper-lined baking sheet or platter. Freeze for 1 hour.
- Place the partially frozen bananas in your food processor. Add the vanilla or almond extract. Process until very smooth, 1-2 minutes (depending on how powerful your food processor is), scraping the sides and bottom with a spatula as needed.
- Add the cocoa powder.
- Process until fluffy and creamy, about 1 more minute, scraping the sides with a spatula as needed. Serve immediately.
Nutrition Per Serving
Serving size: 1 cup; Calories: 149; Fat: 1g; Carbohydrates: 37g; Sugar: 18g;Sodium: 3mg; Fiber: 6g; Protein: 3g


Seemed like they tried too hard to be special. Not a very diverse menu. Food tasted fine but seemed a bit pretentious. Great for a foodie.
OpenTable Diner Jun 10, 2017
read more reviews
I was pleasantly surprised here period local unique dishes done right. the staff was lovely
Timbo McEver Jun 09, 2017
read more reviews
Locally-sourced, The Treehouse Restaurant is a Chef-Driven dinner restaurant located at the trendy 5-Points neighborhood in East Nashville. We focus on the best quality, organic ingredients from local farms in our dishes. We don’t just say that, we do that. Our menu features omnivore, vegan, vegetarian, pescatarian, and gluten-free options with outstanding flavor and an extraordinary presentation.
In addition to our exceptional food, The Treehouse Restaurant also boasts a full cocktail bar and back patio seating. An excellent wine selection, local beers on tap and a special late menu served until 1 am. Making us one of the best bars in Nashville!
Nothing screams summer quite like grilling up some delicious BBQ meats. Whether you’re a master of the grill or just starting out, this guide to popular BBQ meats and their preparations will get your mouth watering in anticipation!
Let’s start with one of America’s most beloved proteins: burgers. When it comes to burgers, there are endless possibilities for variety and flavor combinations. You can go classic with beef patties seasoned simply with salt, pepper, and garlic powder; or take things up a notch with a gourmet burger topped off with cheese, bacon and caramelized onions. No matter what type of burger you choose to make, serve it alongside some freshly-grilled buns for an unforgettable summer meal.
Beef ribs are another crowd-pleaser for any BBQ gathering. With their deliciously tender texture, beef ribs can easily be prepared on the grill with a simple marinade and some tangy bbq sauce. Rub them with your favorite spices before cooking or just brush the ribs with some oil and salt, let them cook slowly over indirect heat, then brush them with more sauce towards the end to caramelize. You’ll have fall-off-the-bone deliciousness in no time!
Chicken is also a popular choice when it comes to grilling up proteins at a BBQ. Whether you decide to use chicken thighs, breasts or wings is totally up to you - just don’t forget to marinate them in advance. Go traditional with a basic oil and vinegar mix, or try something new like a honey-mustard or teriyaki sauce. Put the chicken on the grill, flipping frequently until it’s cooked through and golden brown, then serve it up with all your favorite sides for an unforgettable feast!
These are just a few of the most popular BBQ meats you can cook up this summer – but don’t be afraid to experiment with other types of proteins too. Get creative and come up with some unique flavor combinations that everyone will love. And if you need help getting started, don’t worry - there are plenty of recipes out there to inspire you! Happy grilling!
With all the delicious summer BBQs to look forward to, you’re sure to be the grill master of any gathering. Get that grill ready and put these popular BBQ meats on the menu – they won't disappoint! Bon appetit!
BUTTERKIN SQUASH SALAD 12
PEACH VINEGAR, SERANO CHILI, CRUMBLED FETA,BLACK MINT MAYO, CRISP RYE BERRIES
(V, GF*, VG*)
BRAISED MUSHROOM PIEROGI 13
HERBS, BLACK PEPPER, CREME FRAICHE
BEAR CREEK FARM BEEF TARTARE* 15
HARISSA PASTE, SOUR APPLE & SUNFLOWER RELISH,RED SHISO, RYE CRACKERS
‘NDUJA (SPICY SICILIAN SALUMI) ON TOAST 14
BURRATA CHEESE, GRANNY SMITH APPLE, BASIL
GRILLED THAI PORK SAUSAGE 16
CRISP RICE SALAD, GREEN CURRY, RED ONION, SCALLION, CILANTRO, PEANUT
RICOTTA GNUDI (ITALIAN DUMPLINGS) 16
UNI EMULSION, GRILLED LEEKS,NASTURTIUM
POACHED WILD GA ROCK SHRIMP 16
CELERY ROOT PUREE, SAUERKRAUT EMULSION,CELERY SALAD, BLACK PEPPER
WHEY BRAISED PORK BELLY 17
CHARRED NAPA CABBAGE, FERMENTED TURNIP EMULSIO, PECAN, BUTTERMILK & DILL RELISH
LINGUINI & BLUE CRAB SAUCE 24
TOMATO POMODORO, BLONDE SOFFRITTO, RED CHILI, PARSLEY, LEMON ZEST
BEAR CREEK FARM FLANK STEAK* 24
ROBUCHON POTATOES, XO MUSHROOM JUS, CRISP ONIONS, DANDELION
CHAR GRILLED SPANISH OCTOPUS 26
GRILLED SWEET POTATO, TRUFFLE, SHE-CRAB SAUCE, BABY SORREL
(P, GF, VG*)
V = Vegetarian P=Pescatarian VG = Vegan GF = Gluten Free V* VG*=Can be made V or VG
(PLEASE ALLOW 1 HOUR COOK TIME FOR THE THESE ITEMS)
QUARTER SPRINGS FARM WHOLE ROASTED CHICKEN 60
GRILLED BROCCOLI, ALMONDS, LEMON, URFA CHILI OIL & A SALAD OF SHAVED RADISH, FENNEL, BEETS, JALAPENO
BONE-IN BEAR CREEK FARM DRY AGED RIBEYE MKT
CHARRED BRUSSELS SPROUTS & PARSNIP, FERMENTED PECAN, DILL,STEWED POBLANO PEPPERS WITH SHERRY VINEGAR & CHERVIL
SALTED PEANUT CREME ANGLAISE
SOUR CHERRY & CHOCOLATE CHUNK ICE CREAM SANDWICH 12
GINGERBREAD TUILLE, BLOOD ORANGE CURD,PUMPKIN SEEDS
TOASTED RICE PUDDING 12
CARAMEL APPLE BUTTER, ALMOND BRITTLE,SUMAC ICE CREAM
HEAD CHEF – Jason Zygmont
PASTRY – Matthew Clement
*Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of food borne illness, especially if you have a medical condition. If you have a food allergy, please speak with a manager before ordering. Nearly all of our vegetarian options can be made vegan. Ask you server for details. Note: we do not permit menu substitutions but, are happy to accommodate MOST dietary restrictions that you call to our attention. A 20% gratuity may be added to parties of 5 or more
RED WINE BRAISED MUSHROOM PIEROGIES 13
BLACK PEPPER, CREME FRAICHE, HERBS
BEAR CREEK FARM DRY AGED BEEF TARTARE* 15
ROASTED QUINCE, GRILLED & MARINATED BRUSSELS SPROUTS, CHESTNUT, PECORINO ROMANO
LIGHTLY GRILLED ROOTS 13
PARSNIP, CARROT, BLACKBERRY JAM, BUTTERMILK FERMENTED PECANS, CURED EGG YOLK, DILL
SPANISH FRIED EGG* 13
BUTTERED GRITS, STEWED PABLANO PEPPERS, PUMPKIN SEEDS, HERB SALAD
TONKOTSU RAMEN 14
HOUSE NOODLES, PORK BELLY, SOY PICKLED MUSHROOMS,SHAVED RADISH, SCALLION, SOFT BOILED EGG
TREEHOUSE FRIED CHICKEN 3
ONE DRUMSTICK PER ORDER, DILLED CREME FRAICHE (FANCY ASS RANCH)
CHOCOLATE SOUFFLE 14
SALTED PEANUT CREME ANGLAISE
-Chef Jason Zygmont-
*Consuming raw or under cooked meats, poultry, seafood, shellfish or eggs may increase your risk of food borne illness, especially if you have a medical condition. If you have a food allergy, please speak with a manager before ordering. Note: we do not permit menu substitutions but, are happy to accommodate MOST dietary restrictions that you call to our attention. A 20% gratuity may be added to parties of 5 or more. the Vine looks forward to having you and your family out to dinner tonight in Nashville!


potatoes (chopped): 250 grams
cabbage (chopped): 75 grams
cauliflower (chopped): 100 grams
tomatoes (chopped finely): 250 to 300 grams
brinjal (cut into big pieces): 2
green peas: 250 grams
onions: 250 grams
garlic: 8 to 10 cloves
butter: 3 table spoons
ghee: 3 table spoons
oil: 3 table spoons
cumin seeds: 1/2 tea spoon
ginger: small piece
green chilli paste: 2 tea spoons
capsicum (chopped finely): 2
red chilli powder: 1 tea spoon
turmeric powder: 1/2 tea spoon
cumin powder: 2 tea spoons
pav bhaji masala: 2 tea spoon
salt to taste
1. Steam potatoes, cabbage, cauliflower, brinjal, capsicums and ginger green peas together.
2. Chop onions finely.
3. Heat 4 table spoons oil in a vessel. Add asafoetida, cumin seeds, onions and garlic paste. Cook for some time. Spring onions may also be used.
4. Add the ginger and green chilli paste and fry for 3 to 5 min. Add 2 table spoons ghee. Add red chilli powder, dhana jeera, turmeric powder and pav bhaji masala. Cook for 2 to 3 min.
5. Add the tomatoes and very little water. Cook for 2 min. Add the mashed vegetables and lime juice. Decorate with coriander leaves and onions
6. Cut the pau from the middle. Heat ghee on the tava. Roast the bread slice for a few min.
7. Chop onions, cabbage and tomatoes finely. Add salt, red chilli powder, coriander leaves, lime juice and chat masala.
8. Serve hot bhaji with pau and onions.


June Sunday Lunch in Windermere
Our Sunday Lunch menu changes monthly, however the soup and desserts change weekly. Bookings are essential (limited to 20 diners) and a main course pre-order is required.
We are serving from 12.30pm to 1.30pm on each Sunday in June.
Call 015394 43286 to book.
Sunday Lunch Menu:
~ Potted smoked trout with grilled baguette, baby gherkins
~ Salad of ham hock, pea & fresh mint with a crispy egg
~ Soup of the day
~ Grilled sea bass fillet with a Spanish white bean and chorizo stew
~ Roast corn fed chicken with Cumberland sausage stuffing, bread sauce, gravy, potatoes roasted in goose fat with thyme and garlic
Served with a selection of seasonal vegetables tossed in extra virgin olive oil & cauliflower cheese
The pudding selection changes weekly.
~ Chocolate truffle torte
~ Damson gin jelly with berries
~ Brown sugar meringues & brandy snaps, whipped cream, butterscotch sauce
~ Fresh fruit salad
~ Sticky toffee pudding
Farrer’s Special Mountain Blend coffee and Kendal mint cake
£23.00 per person


Good Food In Mexico City: Food Stalls, Fondas And Fine Dining Book 13
An introduction to the Mercado San Juan in Mexico.
Good Food in Mexico City: A Guide to Food Stalls, Fondas and Fine Dining
This is a little book with a big purpose: to put Mexico City on the map as one of the great food capitals of the world.
The Dish on Mexico City . Nick self-published a book about his obsession, "Good Food in Mexico City: A Guide to Food Stalls, Fondas and Fine Dining .
Good Food In Mexico City A Guide To Food Stalls Fondas And Fine Dining eBooks Good Food In Mexico City A Guide To Food Stalls Fondas And Fine Dining is available on PDF, ePUB and DOC format.
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Better late than never, right?
Here's what's for dinner this week...
Tuesdays are crazy nights and this week we aren't going to have time to eat at home so we'll be coming up with plan B. I put "Popcorn" on the menu for fun and my kids all threw a fit when they saw it. I'd be fine with popcorn for dinner most nights but apparently my kids have been spoiled by all this dinner making. I am ready to add some new meals to the meal planning rotation. It's starting to get a little boring. I checked out a ton of cookbooks from the library last week but haven't had a chance to look through them yet. I'm hoping to get some great new meals in the mix.
What are you having for dinner?


Onion, on the other hand, is also known as a bulb onion or garden onion. Grill onions or scallions on a rack set 5 to 6 inches over the grill, 10 to 12 minutes. Scallions vs. Green Onions. Scallions are another type of onion from the Allium species that have a mild taste without pungency. Unlike green onions, scallions’ roots are not developed into an onion bulb. The dark green tops are super crisp and fresh (think of them like chives on steroids). Green shallots, or onion sticks. In terms of flavor, Mexican green onions are similar to mature onions, although much milder. Trim and discard the root end and very top of the green onion. Green onions, also called scallions, are most commonly used in Asian and Latin American cooking, but they're great in a wide variety of dishes because they have a very mild flavor. Shallots, like onions and garlic, are a member of the allium family, but their flavor is richer, sweeter, yet more potent. Scallions have many names including: green onion, spring onion. Like garlic, they grow in clusters, with several bulbs attached at the base. The main use of scallions in culinary dishes is for their long green hollow leaves. The genus us allium and the specie varies. On the other hand, scallions are stronger in flavor than chives and can be used as a substitute for chives in the completion of many recipes. Mexican green onions have a slightly stronger flavor than less mature scallions. There is absolutely no difference between scallions and green onion. Scallions/green onions aren’t even a separate species of onion. Scallions are known by a number of names, including green onions, spring onions and bunching onions. The shoots of young onions, green onions have a distinct onion flavor that is a lot more mellow than the bulb of an onion. These vegetables all belong to the same species, though, which is known by its scientific name as Allium fistulosum. Scallions … In some markets they are known as scallions; in others, green onions. They are one and the same! Scallion vs Green Onions. Save these for last, adding to a stir-fry just as you pull it off the heat or sprinkling over baked potatoes, chilis, or tacos. They have a milder flavor than that of the fully matured onion bulb. Both belong to the genus and species known as Allium fistulosum. The Allium genus includes more than a thousand species, among them garlic, onions, leeks, ramps, chives, and shallots, as well as flowering varieties such as Allium giganteum , those huge purple balls of tiny blossoms mounted on tall stems that appear in spring. Spring onions are very similar and look almost the same, but they have larger bulbs and a stronger flavor than green onions. The white root of the plant has a crunchy texture similar to that of bulbous onions, and the green shoot has a similar crunch, but it has a more fibrous, grassy texture. Scallions are also called spring onions or green onions. Chopped scallion leaves are commonly used in salads, salsas, and stir-fries. Remove from foil and place on the grill (across the rungs) and grill on medium heat for 5 to 10 minutes on each side until softened and lightly charred. A green onion is a new onion harvested while its top is still green and its bulb small. Let’s get right to the point.


TECHNOLOGY AND QUALITY STANDARDS IN THE PRODUCTION PROCESSES
Lyophilization is a cutting edge technology that allows to dehydrate raw materials of plant origin while conserving its bioactive properties.
Lyophilization technology dehydrates products through freezing, vacuum process and low temperatures.
The finished products are 100% natural, gluten-free and do not contain soy, GMOs or trans fats. They preserve the raw materials' nutritional composition and antioxidant properties, making each and every processed product a healthy one.
All of the individual processes of our production are constantly monitored by experts and qualified professionals. Therefore, we ensure that national and international food safety and quality requirements are met and upheld at all times.


The life of a chicken farm
Buying chickens for the farm
Immediately after construction the chicken farm is empty, there are no chickens on it yet. To buy chickens for the farm, use the "Buy Chickens" button on the chicken farm page. You will be offered to buy up to the maximum possible purchase - 20 chickens, where each chicken is worth 0.5 gold.
Buying chickens for any level of farm is done according to the rules:
- You can buy exactly 20 chickens into an originally empty farm.
- If you already have some chickens on your farm - less than 20, then you can buy as many chickens as are missing from that number, at 0.5 gold each.
- If there are 20 or more chickens on the farm, it is not possible to buy more chickens. You can only raise more than 20 chickens on your farm. To do this, you need to turn on the "reproduction mode".
- If the number of chickens on the farm drops below 20 again in the course of life, the purchase follows the same rules.
Chickens eat once a day, when they wish, and immediately after consuming their food, they produce.
Each hen on a chicken farm consumes 0.1 grains per day. This ration is optimal and ensures maximum production. Don't forget to refill the feeder after building a new farm and buying chickens. You can add food to the feeder with a reserve, days or even months in advance.
If you don't have enough cereals in your farm's feeder on any given day, your chickens' feed ration will be sub-optimal on that day. The amount of production produced on the farm on that day will also decrease proportionally.
If there is no feed left at all in the chicken farm feeder, your chickens will start to starve. They will not produce at all, but your clone will still spend 1 unit of stamina daily to care for the farm. Chickens don't starve to death on the farm.
You can buy cereals at the Commodity Exchange. If you have your own settlement - you can produce them yourself.
In addition to cereals, flax and Chicken Health Elixirs can be added to the farm feeder.
Peculiarities of feeding chickens with flax
State farm specialists have developed a special feed ration for chickens that can improve their performance. This requires the addition of flax to your normal diet. Each hen needs 0.05 kg of flax a day.
Here are the benefits of feeding flax:
- The egg laying rate of chickens increases if the chicken farm operates in egg production mode.
- Chickens are more resistant to diseases.
You can buy flax on the Commodity Exchange. If you are a farmer, you can grow your own flax.
Circumstances affecting the life of chickens
As in the real world, the farm chickens in Golden Clone are subject to a variety of life circumstances. Such events cannot be predicted. Only the probabilities of certain events are known.
The table below calculates these probabilities for a flock of 20 chickens:
Table. Probability of occurrence of life circumstances
|Event||Probability of occurrence, %|
|Death of one of the farm's chickens from old age||5|
|The theft of a chicken by a fox, kite, or thief||5|
|Death of one of the chickens from disease||30|
For every 20 (complete or incomplete) chickens on the farm, no more than 1 event of each species may occur daily. As the herd on your farm increases, the number of possible events will increase. So, with a flock of 100 chickens is already possible up to 5 events of each species. The probability of each event remains the same.
All of these events take place at the same time as the chickens are being fed and produced on the farm.
How to reduce the impact of these negative events?
It is impossible to prevent chickens from dying of old age or being stolen. However, chickens will not die of disease if there is a sufficient supply of Chicken Health Elixir in the feeder (1 elixir for each diseased hen).
Additionally, you can reduce the chance of chickens getting sick from 30% to 10% with an optimal diet of flax added to the feeder. If the diet is sub-optimal, the probability decreases in proportion to the spent portion to the optimal diet.