In talking with members of the Pirates’ organization who hail from outside the United States, a common theme arose when they told me about how they acclimated to life in America.
Pirates’ farmhand Po-Yu Chen of Taoyuan City, Taiwan pitched for the Greensboro Grasshoppers in 2023. He said that beyond obvious obstacles like language barriers, he struggled to get used to American food options.
With the dishes he’d grown up with in Taiwan not available on a widespread—or satisfactory—basis, Chen said he’s relied heavily on Chipotle Mexican Grill for meals since he began playing in the United States. It’s one of the few American brands he’s found consistent success with.
Pirates’ utility player Ji-hwan Bae, who’s from Daegu, South Korea, said that he followed a similar path during his journey through the minor leagues.
“Right now it’s the big leagues, so it might be better, but before I remember I ate Chick-fil-A a lot,” Bae said. “It’s hard to find the food that I want, it was so different.”
Bae said that just because a restaurant offers Korean food doesn’t mean it’s the authentic stuff he’s looking for. He often doesn’t have any other option, though.
“I would say big cities: LA, New York, Chicago, it’s good. But not popular cities for Koreans, I feel like [there are] a lot of fakes,” Bae said. “I’m still eating that because there’s no better choice, but I really enjoy when we go on the road, big cities.”
To compensate, Bae said he’s starting to prioritize cooking on his own, which helps him bridge the divide.
“Now I’ve got some experience, so I’m trying to cook too. I’m looking at the grocery store first, then Korean restaurants,” Bae said. “I do a lot of Korean food, because there’s a lot of YouTube recipes. Kimchi stew, it’s like the most traditional food for us. It’s easy, there’s a lot of meal kits now. So you just put it in, and boom.”


Why Choose Us
MND Food industry has been specialised in production of breakfast foods in Ankara, Turkey with the brand name of Lokman and Arinur.
Further to the individual consumption, our products gained high reputation in tourism sectors like hotels, holiday villages, restaurants and refectories both military and public.
As a result of our export promotions in 2006, our products are consumed in Middle East countries as well as in European countries like Germany, France and Netherlands. Our products are also consumed in Russia and CIS.
With the constant inspections of our food engineers in our inhouse laboratory we produce food for breakfast in our plant, based on 23000sqm open area with 11000sqm closed production and storing facilities.
Since the very beginning, we apply our extra high quality production methods and self-control in management. In addition to our local TSE Standarts, our production and management has been graded with certificates like ISO 9001-ISO 22000: 2005 and HACCP Code: 2003
The main purpose for the high reputation of our products is the high quality and plentiful offering possibility. Our different packing varieties and perfect taste makes it possible for our products to be consumed without squandering.
Our twelve main breakfast food types are as follows:
HALVA-CHOCOLADE CREAM WITH HAZELNUT-HONEY-SESAME OIL-GRAPE MOLASSES-PROCESSED CHEESE-MARGARINE
BUTTER-FRUIT JAM-OLIVE-HAZELNUT CREAM
Most of our products packings varies from 15g to 25kg for appropirate consumption.
In addition to these, we have also packed SESAM SEEDS in 5kg and 25kg bags for the use at bakeries.
Our objective is to share the quality and the taste of our products with the world. We have extended and re-newed our processing lines to reduce the costs. Our prices are fixed in reasonable level so that everybody can afford the tase of LOKMAN products.
For a reliable supplier contact us


Brownies are all time favourite of mine, no matter what time of the year, or the occasion, they are the perfect dessert. Achieving the perfect consistency although, can be a little tough, and if you’re like me and your perfect brownie is all fudgy on the inside, then stick with me on this recipe!
1 stick of butter
6 ounces/180g of bittersweet chocolate
1 cup and a half of sugar
1 quarter of a cup of dark chocolate powder
1 half a cup of flour
1 pinch of salt
Now let’s move on to the making off ours brownies.
First of all, we will melt our butter and bittersweet chocolate together. You can use your stove, or like me, use the microwave. Mix it all up together until well combined.
Now, we will add our sugar and mix it well together. I transferred my chocolate mix to another bigger bowel, and you should as well.
After the sugar, we will add our three eggs. As always mix well together.
For an extra chocolaty taste, we will use a bit of chocolate powder. I like using really dark one so my brownies look extra dark and taste extra delicious!
Finally we’re going to add the flour. I use only half a cup so my brownies stay chewy and fudgy.
To finish it off, I add a pinch of salt to bring out the chocolate flavour. You can also try adding a bit of coffee!
Now our mix is ready to go in the oven, all that’s left is put it in a pan of your choice.
I used this pan, and because the brownies would stick to it, I first butter it and then line it with parchment so it’s extra easy to take my brownies out.
All ready to go in the oven now!
I just preheat my oven to 350F/180ºC, and let them cook for around 30 minutes.
I like sticking a fork in the brownie before taking it out of the oven. If no cake mix comes with the fork, it’s ready!


California Grown partners have committed to donating a pound of food to California food banks for every #cagrown that is posted on Instagram, Twitter or Facebook between now and the end of October. Participants must take a photograph of the CA Grown logo or anything grown or produced in California (this could be flowers, wine, apples, milk, beef, etc) and use #cagrown in your post.
“We love checking in and seeing all the photos with the #cagrown. What’s most heart warming is seeing kids post photographs, even though they are young, they can make a difference,” says Nick Matteis, Executive Director of California Grown.
Latest posts by Adrienne (see all)
- Plumkin muffins (Plum + Pumpkin) - November 14, 2014
- California Dried Plum Harvest Is Happening Ripe Now! - August 27, 2014
- It’s all about family for this CA watermelon farmer - July 3, 2014


|Koffee Kup Family Restaurant in Hico|
Driving by the "Koffee Kup Family Restaurant" several times, I was intrigued to try their food. especially after reading two old Texas Monthly columns about "The 40 Best Small-Town Cafes" (2008) and "The 50 Greatest Hamburgers In Texas" (2009) which both included the Koffee Kup.
The following is my Yelp Review:
"Yes this is typical "home made" food you may find around Texas in small little towns, as in the "Country Kitchen" in Lampasas, the "Blue Bonnet Cafe" in Marble Falls, "Maxine's Cafe" in Bastrop or at "Ham & Eggs" in Lewisville.
That said, I don't expect a place like this to cook me a gourmet meal, just honest, good-tasting fare, I will enjoy and will come back to enjoy over and over again. And es I will be back at the Koffee Kup.
The burgers, a Bleu Cheese and a Jalapeno Cream Cheese Burger were tast and cooked to perfection, mine being cooked exactly medium-rare as I ordered it. The steak fries were excellent and the onion rings from out of this world. Yes some of it needed a bit more spices, but this is my personal taste and I can easily adjust that. Less salt and pepper is somewhat the norm in every diner.
If there is some space left in your tummy after the succulent burgers, try one of their 16 different pies - they will make your heart sing and will make you remember your grandma's cooking. I can only tell you to try the Banana Blueberry and the Black Forest pies.
The service was friendly and she actually had some funny banter to go with. We will be back!"
This is the closest restaurant from our new place, so I will update you on other menu choices when we go there.


Yellows & Greens (Y&G) is the freshest company to enter the organized Fruits and Vegetables (F&V) business in Hyderabad. Y&G specializes in sourcing, processing, packaging, and retailing of natural and certified F&V products. Our operations revolve around Fresh, Frozen, and Value-added fruit-based and vegetable-based product offerings. And yes, we are all about ‘freshness’—where the nutritive properties, taste, and firmness of the fruits and vegetables are naturally preserved—and only the best of the lot is delivered FRESH to the consumers through the Y&G Retail chain.
Fitness is the key to success and happiness in today’s world. It is a widely known fact that eating fruits and vegetables is the first step to fitness. Every homemaker or individual’s primary concern is the quality of fruits and vegetables that they buy from the market w.r.t. nutrition, freshness, and natural goodness. Y&G is THE FRESH FRUIT STORE where you can get that ‘fresh fruit basket’ that you had been dreaming of! Same with fresh vegetables! Be it growing children, budding sports stars, adults, expecting mothers or elderly people, fresh fruits and vegetables are a must for good health.
LOOKING FOR THE BEST SUPERMARKET?
“Where can I buy fresh fruits?” “Where can I buy fresh vegetables?” Though these questions seem too simple on the face, read between the lines and you’ll understand. It’s the word ‘fresh’ which makes the difference. Y&G regularly replenishes its retail stock, ensuring that what you buy is only fresh. So next time, when you are out on a fresh fruit shopping spree or looking for fresh cut fruits and vegetables or the top supermarket in Hyderabad, just visit Y&G. Searching for fresh fruits and vegetables online? Why not come straight to your nearest Y&G store to handpick from the freshest of the fresh!!


$400bn food trade rules in spotlight
The proposed TTIP agreement is specifically coming under scrutiny for lowering, rather than raising, food standards. Worth over $400bn, the volume of world food trade is enormous and standards are pivotal. As the TTIP priority will be to maximise trade and there is a proposed shift in power from national governments to a new international trade committee, partnerships including Friends of the Earth and the Centre for Food Safety see the ability of local regions to set robust standards around foods including GMOs, synthetic biology and cloned animals is under threat. As the US regulation around the genetic engineering of plants, animals and microbes is quite light, the argument goes that the TTIP will open the door for such foods to enter the EU, bypassing current regulation and standards. Cloned animals, for example, are not tracked in the US as they are in the EU, so there would be few means of preventing them entering the food supply.


RichmondCC Working on Tasty Menu for New Café
January 15, 2021 – Cauliflower pizza crust, organic tortelloni, veggie burger, Philly cheesesteak, bacon, French fries and fried shrimp were just a few items that Chuck Watson and other Richmond Community College staff taste-tested for the menu of the new café.
Watson was recently hired to be the café manager and will be overseeing its operations when it opens to both students and the public on Feb. 1. Watson brings 15 years of restaurant experience to the position.
“I have worked every position there is to work in the industry, from general manager, kitchen manager and service manager. My work experience ranges from fine dining to quick service, including popular places such as Chili’s, Fatz and Cook Out,” Watson said.
The café, which is located on the Hamlet Campus, overlooks the RichmondCC lake and includes a patio for outdoor seating.
The College is now in the process of developing the menu and brought in a chef from U.S. Foods to provide samples of different options, including healthy alternatives.
U.S. Foods Division Chef Jennifer Leamons and salesman Ray Simmons came to campus on Tuesday, and Leamons worked her magic in the kitchen, dishing up one tasty sample after another in the café’s kitchen.
RichmondCC Executive Vice President and Chief Financial Officer Brent Barbee joined Watson in sampling the food from U.S. Foods and listened to advice from Leamons on food preparation and presentation.
“The College has been looking forward to this for many years. We had a vision to build a quality facility on our campus that would provide quality food at affordable prices first and foremost to our students, but also our employees and potentially local citizens as well,” Barbee said. “Our students and employees identified the café as a need several years ago, and we are thankful for the support we have received to make this dream a reality.”
Construction for the café was funded by money from the ConnectNC bond referendum that was passed by N.C. voters in 2016. RichmondCC received $7.22 million from the bond for long-standing facility improvements and renovations. The Richmond County Community Foundation and the Cole Foundation also provided grant money for the café.
In addition to Watson, the College is also looking to hire an assistant manager to help with the daily operational activities for the café and certain catered events. The position will require knowledgeable skills and capabilities cooking and operating within a commercial kitchen environment. To learn more about the position or to apply, visit Employment or call (910) 410-1700.


New Living Translation
9 Then the Lord said to Joshua, “Today I have rolled away the shame of your slavery in Egypt.” So that place has been called Gilgal to this day.
10 While the Israelites were camped at Gilgal on the plains of Jericho, they celebrated Passover on the evening of the fourteenth day of the first month. 11 The very next day they began to eat unleavened bread and roasted grain harvested from the land. 12 No manna appeared on the day they first ate from the crops of the land, and it was never seen again. So from that time on the Israelites ate from the crops of Canaan.


What to eat to lose weight
Hi everyone my name is john I started this website because I want help people lose weight. If your like me you gain weight, lose weight and gain the weight back again. There’s plenty of weight loss programs out there and I bet like most people you think you tried them all. Well in this page I’m going to show you how to lose the weight and keep it off. First thing first you need to know the best foods to eat, I know when you here “eating right” that means eating food that taste like cardboard.
It can be difficult especially if your diet includes food you don’t like. there are allot of food that does taste good and you can stick to your diet. here are a few foods that I think you might enjoy.
- low fat milk
I know when you here broccoli “yuck” but actually it has allot of calcium and fiber and is very good for you in losing weight. You can do allot with broccoli to make it taste better like had it to salads, stews and even your desserts.
Is rich in vitamin c and is great for the immune-booster and most people like cabbage you can add it to almost anything to spice it up a little bit. here’s a recipe you might enjoy.
- 3 tablespoons apple cider vinegar
- 1 1/2 teaspoons grated peeled fresh ginger
- 1 teaspoon Dijon mustard
- 1 teaspoon honey
- 1/2 teaspoon minced garlic
- 3 tablespoons extra-virgin olive oil
- 1/4 teaspoon kosher salt
- 1/8 teaspoon ground black pepper
- 2 cups packed shredded red cabbage
- 2 cups packed shredded Napa cabbage
- 2 cups thinly sliced Granny Smith apple
- 2 teaspoons fresh lemon juice
- 1/4 cup golden raisins, plumped in hot water
- 1/4 cup toasted, unsalted sunflower seed
1. Whisk together first 5 ingredients (through garlic) in a small bowl. Whisk in olive oil, salt, and pepper; set aside.
2. Toss cabbages together in a large serving bowl. Toss apple slices with lemon juice to keep from browning.
3. Add apple, raisins, and half the sunflower seeds to cabbage. Toss with the dressing. Garnish servings with remaining seeds.
But face it you might need a little more than just eating right, that’s where I come in. I found a great system where you can lose up to 40 pounds in one month, and its all-natural
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Rejuva Life Rx Health Supplement
This brain health supplement helps nourish your organs, joints and brain tissue and it boosts your immune system, increases se* drive and overall increases quality of life. with out the dangerous side effects and it’s all natural.
Instead of paying 1000’s of dollars for your medication, you can just take 1 pill. This little all-natural pill helps people who are diabetic protect or repair the myelin sheath, regenerate nerve cells, reduce free radical destruction of the nerves and capillaries. So you can throw away all medication and just take this 1 inexpensive pill and you’re cured.
These are just 2 of the great all-natural products we have. We have everything from weight lost to skin care and from a pill that can cure your liver to a pill that can drive your s*x life. Just give this a chance I know you will love it like I do.
If you have any questions please leave a comment below.


David Burke is a world renowned American chef famous for blurring the lines between chef, artist, entrepreneur and inventor. Throughout his career, David has received many honors and awards and is well known for combining his mastery of French culinary techniques with American creativity. In the gastronomy world, David is considered to be a culinary pioneer whose innovations and revolutionizing techniques appear on menus all over the world. He has many successful restaurants to his name, his latest venture is called Tavern62 in NY - a new modern American tavern concept.
Could you give us a glimpse into your childhood. What kind of environment did you grow up in? Were your parents passionate about food and cooking?
I grew up in an all American Middle class, Jersey suburb, near the shore. I was a typical American 70’s kid, in little league, climbing tree houses, and hanging out at the beach/pool.
Do you have a favourite dish from your childhood, maybe something that your parents or grandparents used to make?
My favorite dishes from my childhood are my mom’s baked ziti and peanut butter, jelly & banana French toast.
At what point did you realise that gastronomy is your true passion in life and you want to be a chef?
I realized I wanted to be a chef when my dad enrolled me in a cooking school, trying to talk me out of being a chef.
What part of your job would you say allows you to express your creativity the most?
Designing restaurants, creating a menu and the presentation of the dish allows me to express myself the most.
Would you say that cooking is more art or science - or is it 50/50?
Cooking is more of an artistic approach, with a scientific foundation.
What brings you most excitement and joy - is it coming up with new recipes, putting a menu together, starting a new venture or something else?
Seeing the success of my students, who take my creativity with them, and then seeing my influence in their creations. AND seeing the infant stages to the final stages of my creations.
You studied in France and are known for mastery of French culinary techniques. Can you share with us what you love about the French cuisine and what other cuisines are you inspired by?
I like the history of French food, as the respect the French have for the art of the meal and their product, from bread and butter to chocolate and coffee. And everything in between.
You have worked with some legendary chefs throughout your career - Pierre Troisgros, George Blanc, Charlie Palmer just to name a few. To what extent do you think they have influenced your culinary style?
Every great chef has help me form what is now the David Burke cooking style. I have learned and borrowed from each one, taking their most impressive items and transforming them into my own.
You are actively involved in culinology which is an approach to food blending culinary arts and food technology. Could you elaborate on this subject and tell us why you are passionate about culinology?
I try to stay active in things I can always learn from. It’s a great learning opportunity and leads to more creativity.
If you could cook a dinner for anyone who would you choose and why?
I want to cook for my 2 grandfathers I have never met, and give them the best meal they would have ever eaten.
What’s the best thing about being a chef?
The best thing about being a chef is, it’s never boring, unpredictable, creativity, the high energy, camaraderie, and the sense of accomplishment at the end of the day.
What’s the worst thing about being a chef?
The worst thing about being a chef, is the demanding schedule, the rhythm of the calendar, such as holidays and weather, and the transient workforce.
What is your idea of happiness?
Waking up with all of my senses intact, and recognizing the person next to me .
What would you like to say to your 16 old self?
I would tell myself, ‘moderation young man’.
What are you currently working on?
I am currently working on a TV show, a radio show, a cooking school, new locations and product development.


I saw the new bottle of vinegar from the grocery store in Kuwait today, and it said “Artificial Vinegar.” This may be due to Islamic interpretations of what is allowed and not allowed.
Also, it is noteworthy that the Qur’an specifies intoxicants, as being Haram. An intoxicant is, by definition, a substance eaten, drunk or smoked with the sole intention of becoming intoxicated or a substance created with that purpose in mind. This means alcoholic drinks and narcotic drugs.
Any food which was made with an alcoholic drink is Haram because, although the food itself probably couldn’t get you drunk, its alcoholic ingredient was made for that purpose. So make sure you check the ingredients label carefully!
In contrast, alcohol can be found in some Halal foods, such as bread, soy sauce and vinegar (even cider vinegar or wine vinegar). These sometimes contain minute amounts of alcohol as a result of a natural reaction between certain chemicals during the manufacturing process (as opposed to alcoholic drinks being deliberately added to food to add flavour), and so couldn’t be classified as Haram. From: Islam Online
Also Islam Online says:
… What I see is that if wine changes into vinegar, it becomes pure and lawful as it has changed from its original state and this requires a new ruling as is the case with all other converted impurities regardless of whether this occurs naturally or by human interference. The wine itself is a pure substance as it was made from grapes. After becoming an intoxicant, it becomes prohibited. Once it changes and lacks the intoxicating characteristic, it regains its original ruling. …
“Artificial vinegar” is acetic acid that is made by a chemical process. “Natural vinegar ” is acetic acid that is made in a biological process using the Acetobacter aceti bacteria. If the “natural vinegar” is distilled, it is very difficult to tell the difference between it and the “artificial vinegar.”
From: The difference between artificial vinegar and natural vinegar
Regarding health benefits Mark Sisson’s excellent Daily Apply post states
Vinegar itself, regardless of the origin, lowers the blood sugar response to a meal, improves the glucose tolerance and even increases the satiety of a meal when taken before or during the meal.
There are many health claims for apple cider vinegar here. As far as being acceptable there may be more tendency for apple cider vinegar to have alcohol in it. More research is needed on this.
A 2009 study in Japan which showed that vinegar consumption increased weight loss.


There’s no question as to how Vietnamese cuisine has earned its place in the culinary stratosphere. The country’s history, geography, and people is reflected in its food. It is at once accessible and exotic, and simple and complex, but it is never forgettable. Whether you’re the type of person who loves to try new dishes, or would rather stick to familiar ingredients presented unpretentiously, you’re sure to find something you’ll love here.
Read on for a list of Vietnamese dishes and delicacies that will surely expand your palate. Later on, consider booking a Vietnam tour package to experience the country’s gastronomic traditions for yourself!
Soda chanh muối
The practice of preserving fruit is not something that is unique to just one cuisine. All over the world, people have pickled and jammed the produce that was available to them to prevent spoilage when refrigeration was not yet widely accessible. It was also a way for people to enjoy fruits even if they were not in season.
In Vietnam, key limes are packed in salt and placed under the sun to create preserved limes or chanh muối. It’s a vital ingredient in a traditional home remedy that is said to work miracles on those suffering from the common cold, even as it serves as a detoxifying tonic that can help with losing weight. When the ingredient is combined with carbonated water or lime soda, it creates the most refreshing drink for a hot day in Vietnam: soda chanh muối. It’s sold all over the country and is a great way to introduce a novice to the tart, fresh flavours of Vietnamese cuisine.
Cánh gà nhồi thịt
If you’ve tried the Vietnamese fresh spring rolls filled with pork and prawn called gỏi cuốn and liked them, then you may be ready for the next level. Cánh gà nhồi thịt is one of those dishes that seems like it was devised by a drunk or a mad man—and yet once you’ve taken a bite, you find yourself thinking, why didn’t I think of that?
Cánh gà nhồi thịt are chicken wings that have been expertly deboned without puncturing the skin. The narrow gap between it and the meat is then stuffed with all the things you’ve come to expect in a spring roll: ground pork, vegetables and aromatics. Deep-fried or baked, they are usually served with the ubiquitous Vietnamese dipping sauce called nước chấm.
Cooking meat in meat isn’t actually as alien a concept as you think it is and has been done for thousands of years by people all over the world! With Cánh gà nhồi thịt, in particular, the end result is a dish that will change your perception of spring rolls and chicken wings forever.
Cà phê trứng
If you’ve never tried Vietnamese coffee before, why not? If you have, then you already know how good it is. Even the way it’s prepared tells a story. Vietnamese-style coffee is typically brewed in a single-serving device called a phin, a drip filter that was introduced to the country by the French. Robusta coffee, in particular, is usually taken with sweetened condensed milk that balances out the intensity of the beans that the locals favour. Condensed milk is also far more available than fresh milk, and it is easier to store in a tropical country like Vietnam.
During the First Indochina War, there was a serious dearth of this crucial ingredient. An enterprising bartender in Hanoi had the idea of whisking eggs until they were frothy, and then using the foam to top the potent brew in place of condensed milk. Thus, cà phê trứng was born. The recipe has since been refined from the wartime original to now include the missing milk and optionally, cheese, at the guest’s request.
At first glance, there’s nothing about this Hanoi autumn specialty that seems out of the ordinary. Sold out of numerous street-side eateries and local markets between the months of September and November, they don’t really look too different from garden-variety fried ground pork omelets. What makes Chả rươi an intermediate-level dish on this list is the inclusion of the rươi, from which the dish takes its name. What’s that, you may ask? Well, they’re worms. Ragworms, to be specific—harvested from the sea and transported live from the port cities of Hai Phong and Nam Định.
After being boiled and de-shelled, the rươi is mixed with minced pork, eggs and aromatics that include citrus peel and dill before being deep fried to golden-brown perfection. Once cooked, tasters claim that the patties are crunchy and tart, with a distinct flavor similar to caviar from the eponymous ingredient. If you can distract yourself long enough from the fact that you’re eating worms, it’s got to be worth trying. Hanoians are absolutely crazy for the stuff and stock tends to run out fast.
Trứng vịt lộn
This dish—more of a snack, really—has gained a reputation for being “the weirdest duck dish in the world.” It’s been featured countless times in Western media as a novelty or taboo item that has shocked and awed many a potential diner. But don’t known it until you;ve tried it! Fertilized duck embryo has been enjoyed for centuries in the Philippines, China, Cambodia, and Vietnam.
Trứng vịt lộn, as it is known in Vietnam, is prepared in the same manner as balut, the Filipino version of the same dish. The fertilized duck eggs are allowed to gestate over a period of two to three weeks, allowing its contents to develop before the process is halted by boiling or steaming. What results is a solid, gamey tasting yolk and an embryo that’s just this side of recognizable, meant to be consumed bones and all to prove one’s manliness. In coastal Da Nang, they serve it with pickled papaya strips seasoned with fish sauce and peanuts. Further north, they top it with salt, pepper, and Vietnamese coriander.
You’ve reached the end of this list, so we’re going to stop beating around the bush. Tiết canh is a popular Vietnamese breakfast made with fresh animal blood—commonly pork or duck—that is mixed with fish sauce or a saline mixture to prevent premature coagulation. Fried or baked protein is then added to the bowl, and it’s almost always chopped offal. It is then allowed to coagulate and become a silky pudding of sorts, commonly had as the first meal of the day in some parts of Northern Vietnam.
As with many Vietnamese dishes, tiết canh is served with a side of greens and peanuts that add flavour and texture to the meal. It has its fair share of fans and detractors, but what food doesn’t? Try it if you’re brave enough! It’s widely available in Northern Vietnam at eateries and markets.
Go from apprentice, to journeyman, to Vietnamese food master by eating your way through this list—or don’t, and just take it as a primer to the myriad of gustatory delights the country has to offer. We hope it’s inspired you to step out of your comfort zone and try new things! Travelling is always more fun when you do it with an open mind, so get out there and enjoy!


Papa John's superior quality product and legendary customer service has led to a string of accolades in more than 60 independent surveys. Over the years , we have received recognition in the US for many of our achievements:
- Papa John's has been named number one in customer satisfaction among all fast food restaurants ( According to the American Customer Satisfaction Index) for ninth consecutive years in the pizza category.
- Ranked third largest pizza company in the world..
- Consumer Reports twice named Papa John's the "Best Pizza" in their surveys.
- For six consecutive years, Papa John's has led in the highest product quality rating among pizza chains in Restaurants and Institutions' Choice in Chained Consumer Survey.


You deserve a treat. Sweet, warm and nutty. Our take on the Indian festival drink Thandai.
- 50ml Mirchi
- Dash of fennel seeds
- Dash of green cardamom pods
- 70ml oat milk
- 15ml rose syrup
- Squeeze of white chocolate sauce
- Dried rose petals
- Lightly toast a teaspoon of fennel seeds and green cardamom pods in a pan for 3-4 minutes.
- Pour in 1L oat milk and 100gm white chocolate sauce, stir to combine and strain the liquid well.
- Pour 15ml rose syrup into a chilled coupe glass.
- Add 50ml Mirchi and 70ml spiced oat milk in a shaker with ice. Shake well and double strain on top of the rose syrup. Garnish with dried rose petals.


Walmart cakes are not typically considered to be of high quality, but there are a few that may be worth trying out. For example, the Walmart cake called “Carrot Cake” is made with carrots and spices, as well as cream cheese frosting. It’s often compared to Creamsicle or Snoopy cakes from other stores because of their unique flavor profile. If you’re looking for something sweet and dessert-like, this might be a good option for you.
What is a smash cake?
A smash cake is a dessert that consists of a layer of Cake or Cookie Dough, then topped with icing and/or whipped cream. It is typically served as an appetizer or snack.
Can I eat a week-old cake?
While there is no official answer, it is typically not a good idea to eat food that has been in the fridge for more than two days. This rule applies even if the food appears to be shelf-stable or frozen. Food items that are past their “best before” date may contain bacteria and harmful toxins that could cause health problems. In addition, this type of food may have lost its flavor and nutritional value which can make it unappetizing and unhealthy to eat.
Will buttercream icing melt?
Buttercream icing can melt if it’s exposed to direct heat (such as from a warm iron). Be sure to keep the buttercream refrigerated and at room temperature, or in a cool cabinet, to prevent it from melting.
Can a cake last 5 days in the fridge?
There is no definite answer to this question, as cakes vary in their moisture levels and storage conditions. However, a cake that is stored at room temperature will usually last 3-4 days while one that is refrigerated will typically last 5-7 days.
Why do babies get a smash cake?
Babies get a smash cake because it’s their favorite treat. Although they may not be able to articulate why babies just love the taste of this special cake and enjoy sharing it with others. Parents can encourage this behavior by serving plenty of smash cakes throughout the day, so that baby gets his or her fair share.
At what age can kids eat chocolate?
Most kids are able to enjoy chocolate once they reach the age of 6 or 7. This is when their taste buds start to develop and they can start to distinguish different flavors. By 8 or 9 years old, most children are fully capable of enjoying dark and milk chocolates without getting sick.
Can 1 year old eat ice cream?
Most 1-year-old babies are unable to properly digest dairy, so they would not be able to eat ice cream. In addition, due to the high sugar content in most ice creams, a one-year-old baby’s blood sugar levels could spike and then drop rapidly, which can cause nausea and vomiting.
What happens if you put a cake in the fridge?
When you put a cake in the fridge, it starts to thaw and the frosting will start to melt. This can lead to bacteria growing on the cake which could potentially make you sick. It is best not to refrigerate cakes unless they are covered in an appropriate food-safe frosting or sauce.


Get your daily prenatal nutrition that'll increase confidence & energy, reduce pregnancy complications & help you feel awesome!
10 DELICIOUS RECIPES
Enjoy the pregnancy specific smoothie recipes, full of flavor and nutrients to energize and support baby and you.
Includes a printable shopping list to buy exactly what you need to rock your way to health.
Daily tips and tricks emailed, access to challenge leaders via email and Facebook group to help grow new habits.
Why I Host the Pregnancy Smoothie Challenge
Hello Luv! I’m Valency (Val-n-see) Dahlen. I’m super excited as, I’m guessing, you’re here to boost your prenatal nutrition. Whether you're a smoothie veteran or a first-timer, it’s a great to feel in-control of your health, energy, mood and weight.
Smoothies have been a staple in my diet for over two decades. They’ve been one of the easiest ways for 1000’s of other mama’s and me to get those recommended fruits and veggies each day. As you blend these delicious smoothies, you’ll notice the feel-good nutrition habits forming, proving to yourself healthy habits can be simple.
As a prenatal health and life coach I see pregnancy as a time of transformation! It’s a time where women are pulled to make better choices, to be in-tune, to see life in a new way and to create new habits that serve themselves, in turn serving their family. So mama, put the drama aside.
Great nutrition begins with the basics. Whole foods- fruits and vegetables. NO latest fads, no fancy ingredients. Make pregnancy nutrition easy.
Now enter the challenge and let’s do this together.
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Unique cuisine containing Chinese, Vietnamese and Thai styles of food
Delicious, affordable and fresh food for you and your family whether they want Chinese, Vietnamese or even some Thai food. That's what's on our menu – We'll be glad that you've stopped by for a little taste and we're sure you will be too.
We offer you and your family delectable fully cooked meals to eat at our cozy restaurant or to take with you. We can tailor a meal just for you. If you feel like eating at home though, that's all right! We do deliveries as well and of course, we also cater to events large and small.
Call our number to place an order for delivery!
Our food is all made with natural, fresh ingredients that we source locally. Let us know if you have dietary restrictions or changes to your order - our friendly staff will help you find just the meal you want.
PangPang Chinese Food
119 14919 Deer Ridge Drive S.E.
Primary: (403) 278-8455
Secondary: (403) 278-8456


The question “can my dog eat raw chicken” is not a question that has a literal meaning. Because if you ask different dog owners, they will say yes your dog definitely can eat raw chicken. Rather it can eat any food you want it to eat. But the real question is if I feed my dog raw chicken, will he be able to digest it? Will raw chicken make my dog sick? And a million similar questions lie underneath the question “can my dog eat raw chicken?”. If you are one of those dog owners who have this question in mind, you are at the right place because we are here to answer all these questions based on facts and pieces of evidence.
Before we move further, we want you to remember that a lot depends on your dog’s digestive system. Every dog has different health conditions therefore the functionality of its digestive system may vary.
We human beings and our dogs have different metabolism. This means that where we have many foods that are safe for us to eat, they can be toxic or super harmful for our dogs. Similarly, there are food that we human beings eat on a daily basis that are safe for dogs as occasional treats. While your dog may look all hardy, rough, and tough but they still need proper care. You need to keep your guards on for what you feed them and what you don’t. So, let’s have an in-depth look at whether your dog can have raw chicken or not, what are the side effects and what happens when your dog eats raw chicken.
Can Dogs Really Eat Raw Chicken?
Well, the answer to this question is a Maybe. It is because every dog is different. While some dogs have great digestive systems, others may have a hard time digesting something like a piece of raw chicken. You can feed your dog raw chicken, but not all the time and you need to make sure that the chicken is nicely washed and cleaned. Vets believe that raw chicken can increase the risk of bacterial contamination which is unsafe for your dog. At the same time, dogs’ stomachs are more acidic than human beings which makes it a less friendly place for bacteria to survive in. if you feed your dog with raw chicken, you are taking a risk. We would suggest that you choose cooked chicken for your dog rather than the raw one. If you really want to feed your dog raw chicken, make sure it is not expired and is rinsed properly.
Can Dogs Eat Raw Chicken—According to Vets
Vets believe that feeding your dog raw chicken is directly proportional to its age. Just like babies can’t have a harsh diet when they are months old, raw chicken for puppies is a red flag as well.
Research shows that feeding your dog raw chicken can be very dangerous because it may have a link with APN known as Polyradiculoneuritis. APN, an autoimmune disease can be a result of exposure to the bacteria found in raw chicken. Studies also show that raw chicken can lead to dog paralysis. Raw chicken can also cause a “Salmonella”.
But at the same time, you need to make sure you are providing all the sufficient nutrition to your dog as a poor diet can have a negative impact on your dog’s health. Vets suggest that raw chicken should not be fed to those vulnerable dogs who have comparatively a fussy digestive system as it may lead to exposure to harmful bacteria that can make things worse.
Dog’s Digestive System
To understand how a dog digests food, you need to have a look at your dog’s digestive system. Dogs have smaller digestive systems than human beings. There are no long winding digestive tracts or extra stomachs (rumen). Their digestive part is short and works quickly. You may notice that you feed your dog with a good amount of food and 10 minutes later, they’d want to poop. They have a short digestive system that does not gives bugs and other nasties a lot of time to settle in.
What Happens If a Dog Eats Raw Chicken?
As we mentioned earlier, it completely depends from dog to dog. While some dogs with stronger stomachs can easily digest raw chicken, others with a comparatively weak stomach may have a hard time. At the same time, some dogs can easily deal with the bacteria that comes with raw chicken while some may go through a bit of trouble.
Remember, our cute pups are the descendants of wild dogs and wolves which makes them crazy chicken lovers. Their ancestry could even hunt for a chicken and eat it alive. This means that our modern pups have these instincts too as your dog demands chicken at some point. Raw chicken can certainly be good for your pups if given under certain precautions. Different chicken bones can cause choking hazards. Natural Vets Australia explains how chicken necks are super dangerous for your dogs as they can easily get stuck in the throat. This goes for both cooked and uncooked chicken meals.
While you may be considering feeding your pup raw chicken, you need to keep in mind that not all dogs can have raw chicken. Smaller breeds are allergic to poultry and some dogs can get sick when you spontaneously introduce raw chicken in their diet. We would suggest that when you introduce new diets to your dog, make sure you do it in small quantities to see how your dog would react to it. It would be best if you take the consultation of your Vet.
Why Is Chicken an Important Ingredient in Dogs Diet?
Chicken is the most common ingredient used in dog foods because it is an excellent source of protein that keeps your dog healthy. Cooked chicken is super healthy and safe for most of the dogs to eat, provided they are not allergic. However, make sure to remove the bones of the cooked chicken as they become also easier to break and can cause choking hazards.


Sea Bass Fillets with Caper and Parsley Oil Served with Roasted Vegetables
Learn how to cook healthy sea bass fillets with caper and parsley oil served with roasted vegetables in your AGA. Many thanks to AGA Demonstrator Penny Zako for sharing this lovely recipe with us.
Recipe source: AGA Cooking Video Demonstrations
Alan Knott, the personal chef to the Duke and Duchess of Beaufort at Badminton House cooks on an Everhot. So we asked him to pop in and share some of his favourite recipes.


Maintaining a healthy lifestyle is very important. There are many ways by which people could achieve a healthy lifestyle without spending too much on expensive food products or exercise equipment. They just have to find effective discount nutrition products.
Definition of a discount nutrition system
There is no definite explanation for discount nutrition system. The term could be used in varying levels. Generally, discount nutrition system pertains to the ways by which you can save money while maintaining a healthy living. If you want to stick to your budget, you could find a discount nutrition system that is right for you. In fact, you could also create your own discount nutrition system.
Ways on how to implement a discount nutrition system
A healthy lifestyle can be maintained without putting your financial situation at risk. To give you an idea, here are some of the ways by which you could opt for a discount nutrition system.
>Eat fruits and vegetables.
An apple a day could really get a doctor away. Fruits and vegetables are natural sources of vitamins and minerals. As a matter of fact, some fruits are also considered to be good sources of water. Including fruits and vegetables in your discount nutrition system would not really cost you much because these foods are very affordable.
>Drink at least eight glasses of water everyday.
This particular discount nutrition advice is a common healthy practice. Drinking plenty of water could help wash away toxins and other similar substances. Water could also help keep skin healthy. So, adapting this step into your discount nutrition system could really give you a lot of benefits.
>Visit your doctor regularly.
Although this particular discount nutrition tip could appear expensive at first, it could still provide you a good advantage. Having regular check-ups would allow you to monitor your health condition. This, in turn, would give you the chance to identify any serious disease. Regular check ups would also prevent illnesses from worsening, especially those that might require expensive treatments.
>Avoid unhealthy habits.
This discount nutrition tip could really assure you of a healthy life. Although vices and bad habits are generally hard to avoid, you could still employ different ways to get rid of them. If you want to stop smoking, try not to go to stores selling them. This discount nutrition tip would not only cut the amount you would need to pay for cigarettes as it could also be a way of avoiding diseases that require expensive medications.
This discount nutrition tip can definitely help you save a lot of money. You don't have to enroll yourself in a gym class to apply this discount nutrition tip. In fact, you could even apply this discount nutrition tip while you are at work. Instead of taking the elevator, use the stairs. Instead of hailing a cab, walk your way to office or to the nearest bus station.


High Spirits ChocoMint Liqueur Essence produces a luscious liqueur that can especially shine in a warm winter drink such as a hot chocolate or hot Toddy. Excellent as an apertif or dessert drink, you can also try using this ChocoMint Liqueur Essence in baking candies and other sweet treats.
INGREDIENTS: Natural Flavour, Sugar, Water, Caramel Colour, Potassium Sorbate, Sodium Benzoate
Instructions: Pour 488mL of 40%abv neutral spirits & 245g (260mL) sugar into blender. Blend on high for 2 minutes. Add contents of package & sugar-alcohol solution to 750mL bottle. Top with water & shake to blend. Finished product mellows & improves aged 1-2 weeks.
Copyright © 2004-2021 Smiley's Home Distilling. All Rights Reserved. Site by: GreyBeard Design new


What we eat becomes our body and our state of mind influences what we eat. Eating well, moving, meditating and being present to oneself are essential elements to keep a healthy mind in a healthy body.
Taty Lauwers leitmotiv seduced me: there is not a type of diet that is optimal for all, but on the contrary, human physiology with very different nutritional needs!
Some of us are fed and satisfied by the animal, while others by cereals … Some of us are filled with fresh and light, others need hot and creamy food … It is important for all of us to understand what nourishes us, what fills us and what keeps us healthy!
This is what I invite you to discover: good and healthy eating habits that will allow you to optimize your health according to your nutritional profile!


Benefits of Tulsi powder
Tulsi has proved to be highly effective in protecting our body from various infections and diseases of the liver, skin, kidney, etc. It contains powerful oxidants that can help in keeping your blood pressure levels and cholesterol levels under control, making it one of the best heart-healthy foods. It is also good for diabetes as it possesses hypoglycaemic properties which are known to help lower blood sugar levels. It is recommended to include tulsi in your diabetic diet plan. Owing to its numerous health benefits, tulsi is rightly called the ‘Queen of Herbs’.
Tulsi has a special place in Ayurveda as well as the home of Hindus in India. It is considered sacred by Hindus and worshipped by them. Three main types of Tulsi are seen growing in India:
- Bright green leaves called Ram Tulsi
- Purplish green leaves called Krishna Tulsi
- Common wild Vana Tulsi.
Tulsi leaves are rich in vitamins A, C and K and minerals like calcium, magnesium, phosphorus, iron and potassium. It also has a good amount of protein and fibre. Here’s an in-depth nutritional chart for Tulsi (also known as Basil) for a 100g serving. Note that when used as a herb you will consume much fewer quantities of Tulsi.
|Amount per 100g serving
|Percentage of Daily Required Intake
Keep in mind that fresh Tulsi leaves and dried (or powdered leaves) may contain slightly higher proportions of the above nutrients.
Research-Backed Benefits of Tulsi are:
1. Natural Immunity Booster:
Tulsi is rich in Vitamin C and zinc. It thus acts as a natural immunity booster and keeps infections at bay. It has immense anti-bacterial, anti-viral and anti-fungal properties which protect us from a variety of infections. Tulsi leaves extract increases the T helper cells and natural killer cells activity, boosting the immune system.
Also, Read 7 Tips to Boost Immunity.
2. Reduces Fever (antipyretic) & Pain(analgesic):
Tulsi has anti-bacterial and anti-viral properties which help to fight infections, thus reducing fever. The fresh juice of Tulsi taken with black pepper powder cures periodic fevers. Tulsi leaves boiled with powdered cardamom (elaichi) in half a litre of water and mixed with sugar and milk, are also effective in reducing temperature.
Eugenol, a terpene with pain-relieving properties found in Tulsi reduces aches in the body.
3. Reduces Cold, Cough & Other Respiratory Disorders:
Camphene, cineole and eugenol present in Tulsi help reduce cold and congestion in the chest.
Juice of Tulsi leaves mixed with honey and ginger is effective in bronchitis, asthma, influenza, cough and cold.
4. Reduces Stress & Blood Pressure:
Tulsi contains compounds Ocimumosides A and B. These compounds reduce stress and balance the neurotransmitters serotonin and dopamine in the brain. The anti-inflammatory properties of Tulsi reduce inflammation and blood pressure.


Pour in the cream until it covers the top of the wedges. – save your calories for the filling. If I had a £ for every time I had that for lunch and dinner as an impoverished student, quite frankly I’d be able to retire at 50! Photo about Close view of baked beans with cheese and bacon in a tomato sauce with a wood spoon in the food illuminated with natural lighting. Put it … Sprinkle over the cheese to finish and carefully transfer to the preheated baking tray (which helps brown the bottom of the quiche and also collect any spills as the filling will soufflé up as it cooks then sink back down). Wonderful! Honestly, I never do it any other way. Place the dough in the tin and press it out to fill the base and come up the sides. Stir mixture occasionally over low heat until cheese is completely melted and mixture is evenly mixed, about 5 minutes. by sugaree (10) Baked Green Beans. Like most trashy recipes, it tastes so good you’ll not feel guilty about the use of baked beans for too long . Frozen baked beans will last up to 3 – 4 months when properly frozen. Drain bacon on paper towels until cool, then crumble into small pieces. This easy baked beans recipe with bacon is warm, comforting, sweet, a little smoky, and totally delicious.. It’s out if the oven, looks great, I’m taking it away with us tomorrow morning for our supper tomorrow night, as I will be too tired to cook much, probably capable of opening a bottle of wine and little else! Copyright 2010-18 Every Nook & Cranny | All Rights Reserved, I use Double Gloucester with chives but a very mature Cheddar would be superb, http://www.everynookandcranny.net/category/pizza-quiches/. Image of close, kidney, dietary - 151885244 Ironically, I was planning an altogether far more high brow quiche for lunch with some smoked salmon as the star player but I forgot my plans and ate it for breakfast with scrambled eggs. These are the BEST EVER Baked Beans that have won 4 bbq competitions! Ingredients. 62%. Tender navy beans with chewy salty bacon bits, bell peppers, carrots, and onions, all simmered in the best ever smoky-sweet maple molasses sauce! Quick, simple and GOOD! Slow Cooker Baked Beans with Bacon McCormick McCormick Garlic Powder, molasses, McCormick Allspice, Ground and 8 more Baked Eggs with Homemade Baked Beans Cate in the Kitchen garlic, salt, eggs, cayenne pepper, cheddar, chopped tomatoes and 4 more What is a girl to do with a Hungry Hubby to feed and all those leftovers to make good? Smoky bacon and sharp cheddar cheese add an unparalleled depth and richness of flavor. Source : … Cover with aluminum foil and bake 20 minutes or until bubbling. 5-6 drops Liquid Smoke, Preheat oven to 325F (or use crockpot on high). Add Velveeta cheese cubes, milk, baked beans and bacon. Post was not sent - check your email addresses! Place the ingredients for the base in a large bowl and pour in most of the water - bring together with a spatula to make a soft, slightly sticky dough - you may not need to add all the water or a little bit more depending on the flour used. To serve, put a slice of toast on each plate, add the beans and top with the bacon, including any of the molten, buttery, bacon fat from the frying pan. 1 can (15 oz) black beans, rinsed and drained So once the onions are tender and the bacon has cooked a bit, add in the 2 (15 ounce) cans of baked beans. Savory and slightly sweet homemade BBQ sauce drapes three different types of beans. So much lighter than pastry, left room for the galette de Rois afterwards! Subscribe to receive the weekly email with all the latest EN&C recipes in. Baked beans is an easy side dish that pairs well with chicken, beef and pork. 63% Bake for 2-3 hours, depending on your desired consistency. Slice in half … https://recipes.sainsburys.co.uk/.../baked-potatoes-with-cheese-beans It’s hard to resist anything creamy and cheesy. Mean Baked Beans (with Bacon, Sausage, and Cheddar Cheese) Cherry and Spice butter beans, green bell pepper, cheese, worcestershire sauce and 12 more Knockwurst and Baked Beans … The sauce is a tangy mix of ketchup, bbq sauce , brown sugar, and cider vinegar. Leave in a warm spot to prove for one hour. Pour beans into the prepared baking dish and lay cooked bacon on top of the beans. Your mouth will … Place cooked shallots in the bowl with bacon. Utilizing your favorite canned baked beans, this is perfect for that last-minute cookout—doctor them up with ingredients you likely already have in your pantry or fridge, and voila! A sprinkle of dried chives, which are even more potent in flavour than the fresh version finished with a grating of our favourite cheese and you’re laughing. Thaw frozen baked beans in the refrigerator the night before using. Drain bacon on paper towels until cool, then crumble into small pieces. Thank you! So, I will be making this on Saturday to consume for my “football tea” on Sunday. Like this post? Ok, well, maybe more like 55 …, Anyway, my Cheesy Beans & Bacon Quiche is a thing of beauty to behold with that burnished cheese topping and it is equally pleasing to eat. The fact that we have the freedom to gather together in safety as a family around a meal, that we can pray without fear of persecution, that we can talk politics and faith without being arrested and that others gave their lives for us to have this privilege has never ceased to amaze me and bring me to thankfulness for this gift. A whole new world has just opened up before me. Don’t reach for a can of pre-seasoned and full of preservatives beans… whip up these easy and lip-smackingly delicious brown sugar and bacon baked beans instead! Stir mixture occasionally over low heat until cheese … In a 2.5 qt baking dish, 9×13 baking pan or crock pot insert, stir together beans and cheese. In fact, it’s a riff on that student life staple – cheesy beans on toast. Long, slow cooking caramelizes the sugars in the sauce around the edges of the dish making this side so worth the prep ahead effort! Pour into baking dish or roaster. Wine (and good quiche) makes eeeeeverything better lol! Looks amazing and is what we call in our house a “football tea” full of amazing things to celebrate or cheer you up if the team don’t win. Let the beans stand for 5 minutes before serving. https://www.sbs.com.au/food/recipes/bacon-baked-beans-and-cheese-jaffles Stir in remaining ingredients. Knead until well mixed and smooth then lightly grease the ball of dough and cover with cling. BAKED BEANS RECIPE. Return macaroni noodles to cooking pot, and place on stove over low heat. Don’t get me wrong, I love the traditional shortcrust but this is so much lighter – definitely better to save all those yummy calories for the filling , I love the look of this! Memorial Day has always meant understanding that only through the sacrifice of faithful men and women can I enjoy the freedoms that I have today. Baked Beans With Mustard And Bacon, Home Style Baked Beans, Baked Potatoes With Avocado And Bacon… Sorry, your blog cannot share posts by email. A dffernt twist to your spud. Baked beans and pasta! With all the richness of the filling, the last thing a quiche needs is more butter in the base. https://www.everynookandcranny.net/cheesy-beans-bacon-quiche Oh I’m so happy to hear I’ve converted you both to a lighter quiche base. Set aside. Warm at 350 ºF ( 175 ºC ) for approximately 15 minutes, or until heated through. I originally intended this homemade baked beans recipe to be cooked in the Crockpot with dried navy beans… What a great idea to use dough instead of pastry, It’s so much lighter and better, imho anyway to use dough rather than shortcrust pastry Michelle! I usually do ketchup because my children are little still. In a 9 inch square baking dish, stir together the baked beans, onion, mustard, ketchup, brown sugar … Then why not try these related recipes: You had me at cheesy beans I’ll never be ashamed to admit how much I like beans on toast, even after my (phd) days are over. Preparation. Reserve 1 1/2 cups for the Round 2 Recipe French Bean Stew. Prep Time 10 minutes. These are the Best Baked Beans ever and a must for all your summer potlucks, barbecues, cookouts and 1000X better than canned! I originally intended this homemade baked beans recipe to be cooked in the Crockpot with dried navy beans, but I could not get it to work. 2 packages (16 ounces each) frozen French-style green beans, thawed 1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted 1 can (10-3/4 ounces) condensed cheddar cheese soup, undiluted 3/4 cup chopped onion Fry bacon and onion until bacon is medium crisp. Add butter to the pan with bacon drippings, cooking until melted over the heat. Thanks for letting me know how you got on x. In a 2.5 qt baking dish, 9×13 baking pan or crock pot insert, stir together beans and cheese. Roll out pastry in the parchment paper it comes in or on to a lightly floured surface. Cheese and bacon liven up plain green beans. This dish can be served immediately after preparing, but I often refrigerate it overnight to let the flavors blend together, then reheat it in a 350 degrees F (175 degrees C) oven until heated through. Bake for 30-35 minutes until piping hot, well browned and puffed. This easy baked beans recipe with bacon is warm, comforting, sweet, a little smoky, and totally delicious.. To make this in a more common 9 inch round tin, simply add an extra rasher of bacon, use a medium onion, increase the sour cream to 150g, make sure your eggs are definitely large and use a little extra cheese. Molasses baked beans freeze exceptionally well! Return macaroni noodles to cooking pot, and place on stove over low heat. Lots of black pepper is good, and you might like to add a little lemon juice to the beans… BBQ Sandwiches. Easy Maple, Bourbon & Molasses Baked Beans with Bacon – the only Baked Beans recipe you’ll ever need! Cook over medium heat for 3 minutes until the sides begin to set and then flip the omelette over Easy Maple, Bourbon & Molasses Baked Beans with Bacon – the only Baked Beans recipe you’ll ever need! Bacon, Baked Beans And Cheese Jaffles SBS bacon rashers, onions, bay leaves, chopped tomatoes, cannellini beans and 8 more Baked Beans With Bacon Cuisine Fiend onion, chilli flakes, salt, apple cider vinegar, salt, molasses and 11 more Tender navy beans with chewy salty bacon … Add the bacon, mustard, bbq sauce, brown sugar, and worchestire sauce. Mix bacon mixture (including the drippings) with all the ingredients. Add onion and pepper and cook 5 minutes or until softened. Smoked baked beans are what side dish fantasies are made of. Preheat the oven to 200˚C and place a baking tray on the shelf you intend to cook the quiche. In a skillet over medium heat, saute bacon and onion until bacon is crispy and onion is translucent and caramelized. Source : … Mexican Baked Beans. 1 can (15 oz) Great Northern or navy beans (white), rinsed and drained Season with salt and pepper and chilli flakes. Serve this as an … These Maple Bourbon Molasses Baked Beans with Bacon are a summer bbq staple, you guys. Transfer beans to 1-½ quart baking dish. This quiche was born out of a fridge full of leftovers – a few rashers of bacon, a chunk of Double Gloucester with added chives and half a pot of sour cream. A delicious quiche made with a light pizza dough base and filled with delicious leftovers from breakfast. You may curse my name as you do this but it will stretch and fit! Stir the pot to combine the ingredients. Ingredients in crockpot baked beans: Canned beans, bacon, onion, brown sugar and ketchup. Heat the olive oil in a large pan. Cuisine American. Ingredient notes. Well you enjoy it Michelle! In a medium mixing bowl, combine remaining ingredients. Yay! It is a great side dish for picnics, BBQs, and holiday weekends. My hungry hubby loved it! If you’re looking for the best homemade baked bean recipe, look no further! Regular baked beans are delicious. Place all the potato wedges into a shallow baking dish. My father and my grandfather served in the military. Finely chop the celery sticks, onion and red pepper and gently fry … Remove all but 3 tablespoons bacon fat. Corned beef hash with baked beans. 51%. 6 slices of bacon, diced Bake 2 1/2 hours at 325°. Then pour in 2 tablespoons of un-sulphured molasses. Thaw frozen baked beans in the refrigerator the night before using. Course Side. In a medium mixing bowl, combine remaining ingredients. The mashed potatoes are returned to the potato shells and baked with a generous topping of shredded cheese, bacon… 54%. Ingredients (For one, makes 1 sandwich): 1x can o' baked beans Cheeze, amount grated/sliced to preference Ketchup 2x strips of yummy bacon 1x egg Seasonings (salt/pepper) 2x slices of bread; Preheat oven to 350°F. Cover and cook on low for 5-6 hours or until beans are tender. They will keep in the freezer for up to three months. This whole recipe is genius. 1 cup ketchup Add bacon and cook for 2 minutes. This post contains affiliate links, meaning I will earn a little commission if you chose to buy items I’ve advertised, helping me to bring you all these recipes for free! Add beans with their soaking liquid to the pot. You have a delicious side dish that's ready in a snap. Cheesy Baked Green Beans are roasted until golden and caramelized, then baked with two kinds of cheese on top. Ketchup: Can also use BBQ sauce instead of ketchup for a more smokey flavor. As you may have seen before, I love to make my quiches with a light pizza dough base rather than butter rich and calorie high shortcrust pastry (let’s not even think about puff pastry in January!) baked beans & ham. For example, these Creamy Potato Gratin and Cheesy Broccoli Casserole are so delicious and indulgent that you will always crave for more. Pour beans into the prepared baking dish and lay cooked bacon on top of the beans. Share it with your friends! Heat oil in a large heavy wide pot over high heat; add ham, onion, and garlic. See more ideas about Recipes, Cooking recipes, Food. You have successfully subscribed to Every Nook & Cranny. Beans: I like using a mix of navy beans and pinto beans to make it more interesting, but feel free to use just one kind if you prefer. Nothing says summer quite like freshly-grilled meat slathered in BBQ sauce. 1 Tblsp Worcestershire sauce Stir until evenly mixed. Bake in preheated oven for about 30 minutes, then sprinkle with cheese and bacon. Spread the baked beans on the dough base evenly. Comfort food with store cupboard ingredients. Utilizing your favorite canned baked beans, this is perfect for that last-minute cookout—doctor them up with ingredients you likely already have in your pantry or fridge, and voila! Combine the brown sugar, molasses, mustard, and salt, and pour the mixture over the beans. Remove shallots, leaving the butter mixture in the pan. Meanwhile, heat a sauté pan with the olive oil and cook your onions until soft and slightly browned. Bake for 2-3 hours, depending on your desired consistency. Keyword baked beans. See more ideas about cooking recipes, recipes, food. 54%. Indulge your inner food chav just this once – I promise I won’t tell anybody…. To reheat your baked beans with bacon and ground … Baked beans, cheese, ketchup, bacon and eggs.. in a toasted sammich! Using the bacon fat and garlic to saute the green beans before semi steaming/braising the beans in chicken broth guarantees flavour even before we get to the creamy paremsan sauce! quick and delicious meal. Preheat oven to 180 C / Gas 4. Stir in bacon and onions and mix well. 2 Tblsp Montreal Steak Seasoning All my savoury quiches use a variation of this pizza dough. It freezes exceptionally well wrapped first in cling film then tin foil and you can reheat it on a baking sheet for 20 minutes once thawed. https://www.sbs.com.au/food/recipes/bacon-baked-beans-and-cheese-jaffles I hope you enjoy it Lynn. Or cook in crock pot on high for 4 hours . Bring to boil; simmer on low heat 15 min., stirring occasionally. These are the best beans you'll ever eat! Cover with aluminum foil and bake 20 minutes or until bubbling. To reheat frozen beans, thaw molasses baked beans in the fridge for 24 hours, or on the counter for a few hours, then heat gently in a … Nothing goes better with a perfectly grilled burger than a spoonful of slightly sweetened, slow smoked baked beans loaded with bacon and a slight jalapeno kick. 3/4 cup brown sugar, packed These baked beans were a staple of our family BBQ’s when I was a child and now they are a favorite of all who eat in our home, even those who don’t ordinarily like baked beans. These easy baked beans are excellent for summer cookouts and picnics. 4 baking potatoes (about 250-300g each) 4 rashers of diced streaky bacon 1 onion 1tbsp oil 400g can of baked beans 1tsp each of brown sugar In a skillet over medium heat, saute bacon and onion until bacon is crispy and onion is translucent and caramelized. Cook Time 2 … The baked potatoes are scooped out, mashed with sour cream and cheese. Set aside. Remove bacon to paper towel. These Maple Bourbon Molasses Baked Beans with Bacon are a summer bbq staple, you guys. Jan 19, 2020 - Explore Connie Vanderlinden's board "Bacon baked beans" on Pinterest. Cowboy beans are filled with bacon, beans, beef, onions, and a handful of seasonings. Frozen baked beans will last up to 3 – 4 months when properly frozen. This Baked Beans Recipe requires just 15 minutes of prep but delivers loads of rich, sweet and smoky flavor from a luxurious pantry friendly sauce. Prepped in just 15 minutes that are going to be the hit of your summer barbecue. Instant Pot Baked Beans: Smoky bacon, spicy peppers, and a hint of sweetness make these one of the best baked beans I've ever tasted.
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Carl Bruggemeier, a consultant for the Hotel Saint George and an award-winning restaurateur, passed away Wednesday, March 13, 2019 from an apparent heart attack in Marfa.
Bruggemeier, who preferred to be called “B,” was a nationally renowned and James Beard Award-winning restaurant owner and operator who ran many elite destinations, including the Tavern on the Green in New York City and Commander’s Palace in New Orleans. He was also the visionary behind the Farmhouse Restaurant at Fair Oaks Farms, a farm-to-table experience, according to the Kankakee Valley Post News in Indiana.
“We were fortunate to work with Carl “B” Bruggemeier for more than a year, and are grateful for the tremendous contributions he made to the Hotel Saint George as an advisor to our food and beverage operations,” said hotel owner Tim Crowley. “He was a wholly unique individual, passionately committed to the culinary profession, and he is missed very much.”
When Fair Oaks Farms began discussing the idea of establishing a restaurant at their campus, Bruggemeier was the man to make it a reality.
“Fair Oaks Farms is all about transparency,” said Bruggemeier. “They are proud of what they do and they want people to see it. Our kitchen provides that same transparency. This is a lot more than a restaurant. It is a culinary and farm experience. Tying in our own fresh produce, meat, wines, ice cream ... raising and growing what goes onto the plate, that makes this a truly unique experience.”
As a creator/developer and owner over the years, he completed more than $1 billion of total restaurant and retail design, construction and development. Conceiving and building new concepts was the hallmark of Bruggemeier’s career.
Bruggemeier was also the recipient of numerous awards, including the Hall of Fame Fine Dining Award, The Ivy Award, and the “Esquire Best New Restaurant in America Award.”
In addition to building successful restaurants, Bruggemeier was also an avid breeder of Gypsy Vanner horses, a rare breed that originated over 600 years ago in Eastern Europe where gypsies wanted a horse with the strength of a Clydesdale, but without the massive size.
Bruggemeier bred the horses at his “Heaven Sent” farm along with his wife and three adopted daughters.
No information about services was available at press time.


49TH STREET BREWING COMPANY – Mile 248.4 – George Parks Hwy – Healy, AK
This was a great stop right off the highway on the road from Fairbanks to Denali. It looks particularly funky when you pull into the dirt parking lot. The first thing you see is the bus from the movie, “Into The Wild”, complete with memorabilia inside. The picnic tables outside are kind of rickety. Next is a large, tented porch where you may choose to eat. Once you enter the building, it is fantastic, with Alaskan style decor. It is a brewery, and the beers made on the premises were really good. Tim is a bit of a connoisseur when it comes to beer drinking. I feature myself as a foodie, and I can tell you the food was extremely delish! I enjoyed the largest, most delicious Reuben I’ve ever had, It was served with their house french fries – unlike any I’ve ever seen. They may have used an apple slicing machine to cut the potatoes – not sure – but they were great. I drank a specialty drink called “Hair Of The Bear”. It was a very spicy Bloody Mary, with a float of stout, rimmed in celery salt, and delivered with condiments of salami, cheese, an olive, lemon, and a slice of bacon.
The staff is friendly and the food is the best – what are you waiting for? Would I return? You betcha!


Wholesale Gelato and Ice Cream
in Salt Lake City, UT
An assortment of flavors and authenticity in every scoop your customers will want.
Every scoop of Bon Bon gelato and ice cream available for wholesale in Salt Lake City offers authentic Italian taste and unique flavors that your customers will love again and again.
We make sure each batch of our creations meet the discerning taste of Utah residents. After all, we are one of the states to consume the most ice cream per capita.
Made with fresh ingredients, as well as premium flavorings and spices handpicked from all over the world, our artisanal creations are sure to satisfy your customers’ cravings for delectable desserts.
Choose from a wide array of flavors, ranging from childhood favorites like chocolate and vanilla to unusual pairings like blood orange and grapefruit, as well as white chocolate and honey.
We offer sorbet in a variety of flavors, too.
You can also customize gelato and ice cream flavors if you can think of other pairings that may work for your business. We encourage you to use your imagination and we’ll make your dream flavors a reality.
All flavors come in five liter pans.
We can deliver, with additional charges, large quantities upon request, and you can pick up small quantities from our production facility from 9AM to 5PM, Mondays through Fridays.
Bring authentic gelato and unique ice cream flavors to your restaurant, café, bistro, or shop. Let our ice cream wholesale venture in Utah help you attract more customers.
Call or email us today for inquiries or more information.
ICE CREAM FLAVORS
dolce de leche
mint chocolate chip
chocolate dipped strawberries
amarena cherry & cream
blood orange & grapefruit
custom flavors available upon request
Large quantity deliveries are available upon request. Additional charges may apply.
For small quantities, pickups available at production facility from 9-5 Monday through Friday.
Megaplex Theatres at Jordan Commons
9335 State St, Sandy, UT 84070


The Elder Tree offers private chef dinner parties at Six Litton Mill.
Your chef, Tom has trained in some of the finest restaurants in the country, including the Michelin-starred Restaurant Portland, The Clove Club and St. John Smithfield. He has spent the past two years cooking for luxury chalets guests in the French Alps. During this time, Tom has developed an innovative cuisine and grown to value the personal connection with his guests that this setting allowed. Tom now focuses on foraging and cooking ingredients from around the North-West, using his extensive knowledge to present the area through thoughtful dishes and drinks.
Devise a menu with Tom, and they will source all the ingredients, serve the meal, and then do all the washing up. If you don’t feel comfortable hosting a dinner party in these times, Tom will arrange for dinner to be dropped to your door with all components prepared and all you need to do is heat up.
Each meal is different. Tom works with you to design a unique menu based on your tastes and what is at its best for the time of year. You can see a sample menu here https://www.theeldertree.net/new-page
They specialise in tasting menus featuring local wild plants but can cater for whatever kind of meal you would like. To see some pictures of their dishes or find out more about the service they offer, take a look through the website at www.theeldertree.net
Contact to discuss a meal at firstname.lastname@example.org or telephone +447974251731


Finest green tea, delicately scented with dried Jasmine blossoms. Subtly perfumed and intensely aromatic, this tea is light with a refreshing liquor. Excellent on its own or as an accompaniment to oriental food.
Ingredients: Tea, Jasmine Flowers
- Brew with water off the boil
- Allow to infuse for at least 3 Minutes
- serve without milk
Unit 46-47 iO Centre, Armstrong Road
020 7740 1100
The Drury Tea & Coffee Co Ltd | Copyright 2015. All Rights Reserved.


1. Green juice and smoothie bars at DU: Many college students do not get the recommended daily amounts of fruits and vegetables in their diet. Fresh juices and smoothies are a fun and easy way to get these necessary foods and nutrients, and they can be taken anywhere - no more sitting and eating huge plates of fruits and veggies when you have them all there in a convenient to-go cup. We currently have a smoothie bar on Driscoll Green, but it only serves fruit smoothies. I propose that we have an option for vegetables, such as spinach and kale, in order to help students hit their daily vegetable quota. Green juice and smoothie bars could also be implemented in Centennial and Nelson dining halls, and use of them would be included with standard entry to the dining halls (a meal swipe). The one on Driscoll Green could be expanded to include vegetables as well as begin accepting meal swipes and credit cards. Pricing would be competitive with places near campus such as Jamba Juice and Emerald City Smoothie, and ingredients would consist of fresh-pressed or freshly blended fruits and vegetables sweetened with honey or agave nectar. Return on investment would be high, seeing as many dining locations already have the equipment needed to create these juice and smoothie bars, making start-up costs low. The benefit to the standard of living as well as the overall DU population would be great, as increased nutrients as well as fruit and vegetable intake can benefit everyone. This idea would likely spread to other college campuses, which would benefit greater amounts of people over time.
2. Solar powered E-book reader: E-book readers are becoming more and more popular, especially in the United States. These devices require charging; the more a person uses the product, the more it must be charged, which in turn wears down overall battery life over time. This is a very cost effective idea, as it would reduce overall use of electricity, as well as environmental costs, should it become widely adapted and used by many. It would be especially useful during the summer months, when many sit outside by the pool or on the lawn with their E-readers. They would no longer have to go inside to charge their E-reader for a few hours, as it would continuously be doing this while outside or near a sunlit window. As solar-powered technology is gradually becoming less expensive and more desired by the public, the return on investment would be high. Solar-powered E-readers would be far more convenient for users of this type of technology, and they would greatly reduce the overall impact on the environment, making them beneficial for individual standard of living as well as the world as a whole.
3. LED lighting: The impact of traditional lighting, on both the environment and our wallets, has been realized in recent years. A new kind of lighting, LED lighting, has been around since the 1970s, but it has never been more important for us to fully realize the benefits of this technology. Overall, they use less energy and result in less fossil fuel emissions, which are huge benefits to individual standards of living as well as society and the world. While they are more expensive for the consumer to purchase up front, they end up saving us tremendous amounts on our electric bills over time, making them hugely cost-effective. The return on investment will be high, as people will realize that LED lighting is more natural-looking and of higher quality, as well as a money-saving endeavor, motivating them to invest in this powerful and eco-friendly technology.


Oxygen Absorber that we manufacture, export and supply is considered as an active packaging solution, which is specially designed to absorb all oxygen contained within the packaging of food products. Our Oxygen Absorber helps in keeping the food and also retains its original taste and color. With the help of our Oxygen Absorber, one can lower the oxygen levels to less than 0.01%.
OXYGEN is the main cause of deterioration in food and pharmaceutical products. Even smallest quantities of oxygen in the packaging will influence product quality and the speed of deterioration. Gas flushing can never remove 100% of oxygen.
Oxygen Absorber is an active packaging solution designed to absorb all oxygen contained within the packaging of food products. It is a kind of antistaling agent without addictive, safe to use, non-toxic, whose chemical reagent is Fe2O3, with slightly exothermic reaction. Shaped like black or grey tiny practical.
With relatively strong capacity of oxygen and carbon dioxide absorption, it will satisfy the requirement of keeping freshness on a wide variety of food products. By effectively removing oxygen and carbon dioxide and create a O2 & CO2-free environment in a sealed package, it will keep the freshness, original taste and color of foodstuff, and prevent it from staling, oxidative rancidity, growth of mold, aerobic and anaerobic microorganisms. It will also effectively prevent the development of corrosion, rustiness, and the growth of mold on sealed clothing, instrument, etc.
The oxygen absorber is selected according to the product water amount or surrounding humidity. Oxygen absorber protects packaged foods and other products against spoilage, mold growth, color change, loss of nutritive values, insect damage and loss of quality. By removing residual oxygen inside packaging to below 0.01% Oxygen absorber effectively preserves packaged foods without use of food additives and preservatives. Oxygen absorber not only extends shelf life but keeps product quality as it was.
Also, aerobic bacteria and mold growth is suppressed, along with fat acidification. Our product effectively removes oxygen from the products packaging, thus maintaining the products freshness. Oxygen causes a number of deleterious consequences when products are stored for a long periods. In particular, Oxygen causes generation of bacteria to grow, it deteriorates the taste and flavor, it effects the nutritional value of food to the point of the products quality is degraded and no longer contains the specified vitamins and nutritional values. Oxygen absorbers were developed to keep products fresh for long periods by preventing air-friendly germs.
Compared to other packaging methods oxygen absorber shows better performance as shown in the chart below. Oxygen absorber can replace or combine with these conventional Gas Flushing or Vacuum and back flushing methods to ensure product quality and extend shelf life.
|Gas Flushing||Approximately 0.5% to 5%||Provides Some Control of|
|-||Residual Oxygen||Aerobic Microbial Growth|
|Vacuum and||Achieves as little as 0.1%||Controls Microbial Growth|
|Back Flush||Residual Oxygen||Temporarily*|
|Oxygen absorber||Reduces and maintains Oxygen||Eliminates Aerobic Microbial|
|content in packaging to below||Growth and Oxidative Chemical|
|0.0001||Reactions in Packaging|


No Place Like NOMAD
Opened in 2022, NOMAD is located on the waterfront with a spacious seasonal front porch with walk up bar and offers a vibrant atmosphere. The concept is for guests to enjoy sharable plates with evolving creative menu items and craft-made house cocktails. There is no other place quite like this in the area, it is a wonderful place to gather with friends, and be able to try many of their specialties. The small plate favorites are bacon cheddar biscuits and pork belly bao buns with pickled cucumbers and onions. They also serve full plates such as Wagyu cheeseburger or Miso Black Cod. The menu truly is eccentric, with a little something for everyone. Don’t forget the special ending, a dessert from their very own pastry chef. NOMAD is a treat to have in the Downtown Village at Bay Harbor. Open 4pm daily all year long. Times during winter/spring may vary, so be sure to check their website at nomadbayharbor.com for updates. Stop in and try many plates, enjoy a great wine list and catch up with friends, it truly is a special dining experience.


The World Health Organization said today that eating even unprocessed red meat “probably” causes cancer.
But as we reported in 2012, it may not be red meat – but FAKE meat – that’s killing us.
Specifically, the modern factory farm creates meat that is much higher in saturated fats – and much lower in healthy omega 3s – than traditional grass-fed cows.
Feedlot cows are also dosed with large quantities of antibiotics and estrogen.
Worse, the FDA allows a drug banned in 160 nations and responsible for hyperactivity, muscle breakdown and 10 percent mortality in pigs to be added to animal feed shortly before slaughter.
While the practice of feeding cow parts to other cows – one of the main causes of mad cow disease – has been banned on paper, cow blood “products”, feather meal, pig and fish protein, and chicken manure are all still fed to cows. Remember – unlike bacteria or viruses – heat does NOT kill the deadly prions which cause mad cow disease. (And cows are fed to chickens, pigs and fish – which are then fed back to the cows – so cows may end up eating the prions from other cows anyway.)
And yet the government is so protective of the current model of industrial farming that private citizens such as ranchers and meat packers are prohibited from testing for mad cow disease.
And genetically-engineered meat isn’t even tested for human safety. (Read this if you think there is a scientific consensus that gm foods are safe.)
On top of that, there are a slew of meat additives added after butchering.
So yes … factory-farmed, mass-produced red meat may be bad for us. But that doesn’t necessarily mean that organic, grass-fed meat is …


The goals of the Wisconsin WIC Farmers Market Nutrition Program (FMNP) are:
Ø To provide WIC participants with checks to purchase locally-grown fresh fruits, vegetables and herbs at farmers markets.
Ø To provide WIC participants with nutrition education and the resources to encourage the consumption of fresh fruits, vegetables and herbs.
Ø To increase the awareness and use of farmers markets.
The WIC FMNP provides a one-time food benefit per growing season to WIC families. Each family receives checks that are redeemed at local farmers markets from June through October. Approximately 1,000 Wisconsin farmers currently participate in this program.
The WIC FMNP has many resources available to learn how to shop for, prepare and store fresh fruits, vegetables and herbs.
To find farmers market locations and other information, contact your local WIC Office: Statewide directory of WIC Offices listed by county.
Information for market managers.
Information for farmers.
Senior Farmers Market Nutrition Program (Sr. FMNP)
Nondiscrimination Statement in English


Pakistan is one of the most powerful countries which possess all kinds of seasons with prosperity of natural resources. We can say that agriculture is the back bone of this country and almost more than 70 percent population is connected with agriculture and its products. Out of 70% and the 45% are involved directly in different farming systems. We can say that farming system is an efficient approach and recognized way of operating a piece of land with the given resources.
For the better cultivation farming system should be excellent because farming system much matter in the growth of agriculture business and the experts of agriculture are the best solution of success of agriculture farming.
Farming system consist of quite a lot of entrepreneurship like cropping systems, poultry, dairy business, fisheries etc. farming is an important thing of agriculture and it’s an important that agriculture system should be like this that farmers can earn maximum profit. The system of Farming in Pakistan should be like that the farmers can get maximized out puts.
Our experts provide better solutions to farmers, for that our expert of agriculture Pakistan providing the best methods of agriculture and also provide the better seeds for growing tomato, cucumber, provide hybrid seeds and many other seeds which any farmer required. It’s an important to know that how you can get maximum yields from the farming.
Experts of agriculture Pakistan provide better techniques and also give the training and services to the farmers which are helpful for farmers, also provide the techniques and training that to grow and how to get maximum yields.


Lakeside Grill is a delightful restaurant which offers a tantalizing selection of well-prepared American dishes like prime meats, seafood, pasta, and burgers. Not to mention Lakeside Grill serves up an incredible breakfast. What makes Lakeside your best choice among Okeechobee restaurants is that you'll find all your American favorites with some extra culinary zeal, and topped off with perfectly cooked entrees.
Your "Home away from Home" is the way Okeechobee residents describe Lakeside Grill. Experience the very neighborly atmosphere, delicious food, the warmth and friendliness of the place, and excellent value- and you will become one of the many who return again and again.
My wife and I were passing through Okeechobee and thought we’d give Lakeside a try. What a fantastic breakfast! We’ll be back.Don K.
We’ve lived in Okeechobee all our lives and we’re happy to call this restaurant “our home away from home!”Joan C.


Cuisine of the United Kingdom: British Cookery Favourites
Format: PDF / Kindle (mobi) / ePub
British cookery ranks with the best cuisines in the world. British cooking, however, is not just traditional 'Roast Beef and Yorkshire Pudding'.
It reflects and incorporates something from all the cultures and countries Britain has had contact with throughout her long history. Indeed British cooking has inspired many culinary traditions around the world.
This cookbook reflects the rich tradition of British cooking in its broadest sense - and includes all your childhood favourites:
Lancashire Hotpot, Liver and onions, Mushy Peas, Pastie, Pease pudding, Ploughman's Lunch, Roast Beef, Scouse, Shepherd's Pie, Stargazy Pie, Steak and Ale Pie, Steak and Kidney Pudding, Toad In The Hole, Ulster fry, Welsh Rarebit, Yorkshire Pudding, English Banana Caramel Dessert, Banoffee Pie, Crème anglaise, Eton Mess, Christmas Pudding, Jam Roly-Poly, British Lemon Meringue Pie, Queen of Puddings, Rhubarb crumble, Sticky Toffee Pudding, Summer pudding, Trifle, Mincemeat Tart, Mince pie, Figgie 'obbin, Potato Pudding, A Nice Cup of Tea, Basic Flapjacks, Christmas cake, Fairy Cakes, Gingerbread, Pound Cake, Scone, Deep Fried Mars Bar, Shortbread, Caramel Squares, Bangers & Mash, Bubble and Squeak, Champ, Chicken Tikka Masala, Chip Butty, Lancashire corned beef hash, Corned beef pie, Pasties, Pastry for Cornish Pasties, Coronation Chicken, English Breakfast, Friar's Omelette, Fish and Chips, Haggis, Kedgeree
including: faggot, spotted dick, chorley cakes, iced buns, Victoria sponge. If you have a recipe for any of these that you can publish under Wikibooks' open licensing, please feel free to add it! ...and a nice cup of tea Cookbook:Cuisine of the United Kingdom 3 References  http://www.bbc.co.uk/food/ Lancashire Hotpot Lancashire Hotpot Category: Lamb recipes Servings: 4-6 Time: 80 minutes Difficulty: Cookbook | Recipes | Cuisine of the United Kingdom | Meat recipes Lancashire
scones are cut out, placed on a baking sheet, and baked in a hot oven. As mentioned above, drop scones and griddle scones are instead fried on a griddle. A fresh batch of homemade English buttermilk scones. • Plain scone recipe with photographs per step, from GetMeCooking.com  References  http://en.wikipedia.org/wiki/Scone  http://www.getmecooking.com/recipe/plain-scone Cookbook:Deep Fried Mars Bar 58 Deep Fried Mars Bar Deep Fried Mars Bar Category: Dessert recipes Servings: 1
warm for 15 minutes. 2. Remove the haddock, and flake with forks to get rid of every last trace of bone. Place the haddock back in the rice cooker. 3. Sauté the shallots until light brown, in excess butter. Add the garlic for one minute more, making sure to not brown it. Place it all in with the rice. 4. Add the chopped-up eggs, mustard, parsley, pepper, and throw in enough cream to make everything just slightly creamy. Mix it all up, gently and thoroughly (chopsticks are perfect for this). Add
Mcld, Mike Hayes, QuiteUnusual, Redlentil, Seglea, Xania, 9 anonymous edits Jam Roly-Poly Source: http://en.wikibooks.org/w/index.php?oldid=1736935 Contributors: Astralbee, Bommykim, Dr.frog, JMiall, Mcld, Nuhouse, QuiteUnusual, SBJohnny, Tamla, Webaware, Xania, Xyzzyplugh, 1 anonymous edits British Lemon Meringue Pie Source: http://en.wikibooks.org/w/index.php?oldid=1697804 Contributors: AlbertCahalan, Dominik, Herbythyme, Jessicapierce, Kellen, Liblamb, Marcus2, QuiteUnusual, Webaware, Xania, 9
Brockert, Mcld, Peterkirchem, Webaware, Whiteknight Trifle Source: http://en.wikibooks.org/w/index.php?oldid=1346874 Contributors: Alasdairmclean, Herbythyme, Kellen, Mcld, Mike Hayes, Mythri achar, Webaware, Xania Mincemeat Tart Source: http://en.wikibooks.org/w/index.php?oldid=836317 Contributors: AlbertCahalan, Eadmund, Frontier, Gentgeen, Herbythyme, Kellen, Webaware, Xania, 4 anonymous edits Mince pie Source: http://en.wikibooks.org/w/index.php?oldid=1745270 Contributors: Alsocal, Gentgeen,


From water to yoghurt, juices or beer, pulsed-light packaging sterilization is suitable for a wide range of products.
Pulsed light is already used by majors players in the beverages market as an efficient and reliable solution for the packaging sterilization on:
Fresh dairy products are sensitive environments which are subject to microbiological spoilage which prompts packers to decontaminate the packaging before filling.
Claranor offers in-line sterilization equipment for cups, caps and aluminum lids used in the processed dairy product packaging process on ultra-clean or ESL lines. The equipment is suitable for linear or rotary fillers.
The in-line technology fully complies with shelf life requirements for chilled products, and:
Claranor's solutions have been selected by major companies and leading equipment manufacturers worldwide for a wide range of beverages and dairy products: water, juice, beer, desserts, yoghurts, organic dairy products, drinking yoghurts, low fat margarine, cottage cheese…
CLARANOR: THE SPECIALIST IN PULSED-LIGHT PACKAGING STERILIZATION
Claranor designs equipment for the sterilization of caps, preforms, cups and lids used in the beverages and dairy markets. It is able to attain the decontamination levels demanded by producers while maintaining production rates (up to 90,000 bottles/hour, up to 60 strokes/mn).
High decontamination levels can be attained (from 3 log to up to 5 log on bacteria and mold). The decontamination reduction is certified by an external laboratory Fraunhofer. A full range of results is already available.
Caps and cups of all shapes and sizes can be treated, ranging from flats caps, sports caps and 5-gallon caps to yogurt cups, PLA cups and buckets. See FOCUS ON CAPS and CUPS


Safeguard sensitive data and intellectual property (IP)
Search the audit trail to review underlying calculations and see what took place and when
Control versions and manage releases
Run large-scale testbeds and regression analysis
Tailored Use Cases for Food and Agriculture Success
Coherent Spark is purpose-built to address the unique challenges faced by food and agriculture firms. From tracking harvests to managing quality control, Coherent Spark provides the foundation for data-driven decision-making in the food and agriculture industry.
Gain a competitive edge by automating processes, improving efficiency, and uncovering valuable insights to drive sustainable practices and profitability.
Streamline inventory management
Analyze crop yield data
Enhance supply chain visibility
Unlock the Potential of Coherent Spark Today
Convert, Control and Connect your spreadsheets and take your food and agriculture business to new heights with Coherent Spark. Address the limitations of traditional digitalization initiatives by combining effortless conversion, advanced governance, and ready-to-use integration. Transform the way you manage data, collaborate, and drive success in the dynamic food and agriculture landscape.
Schedule a demo or get in touch with our team to discover how Coherent Spark can revolutionize your food and agriculture operation.


Welcome to Da Bayou Restaurant
It is our mission to make sure that our guests have a great time while enjoying great southern style cuisine. If you haven't had a chance to enjoy authentic "New Orleans" cooking, you're in for a treat!
Our chefs are here to make sure your experience will never be forgotten. We only use the best and freshest ingredients in our meals. Along with pairings from the local wineries that make Temecula famous, you just can't go wrong. You're getting a classic "Bayou" meal to go along with that southern hospitality right in the heart of the French Valley.
We know you're going to love your dining experience at Da Bayou. We're a family-friendly restaurant and we love it!
Chef Donté and the Signature Series Videos
Here at the Da Bayou, we take pride in knowing that all of our recipes were designed by culinary staples Chef Bernard Johnson and Chef Donté Blake. In this series of videos, Chef Donté shows how some of our best dishes are made.
Be very careful when watching these videos though. Your mouth may very well start watering from just the look of these delectable and delightful dishes. You might have to get down to Da Bayou right away. Drive safely please!!
Call it what you want! Soul food, southern food, Louisiana cooking, or whatever you like, because it all means the same. Come down and taste some of the best food that Temecula , California has to offer!
Summer Nights Entertainment at Da Bayou
Now what would a "New Orleans" restaurant be without music and entertainment? It would be just another restaurant. So that's why we're not going to disappoint. Starting Summer 2012, Da Bayou will be hosting several live events in the patio area. With bands like The Industry Band and Official Biz, you in for some great dancing to go along with that great Bayou cuisine. The Summer Nights series kicks off in August so look forward to some hot times in the town!
Also, we'll still be bringing our regular acts in from time to time throughout the year. Be sure to check out the Events section of our website to learn more, find out who's coming to town, and view our events calendar.