About Berrie Claire
BerrieClaire is an home based specialty pastry and dessert shop committed to serving North Carolina with the freshest baked goods. Amber Woodard founded the brand in hopes of channeling her love for baking and creating innovative desserts. Right from her home kitchen, she leverages her Texas roots and experience as a dessert enthusiast to bring you something new. Since then, she has strived to cultivate a brand that brings families together. Our baked goods are a wonderful addition for any special occasion from holidays, parties, graduations, and much more.
We make our collection with a keen eye for detail. Everything is baked to perfection. Our collection includes cakes, cupcakes, cookies, pastries, chocolate dipped treats, and much more! We treat our freshly baked delicacies with love. We are passionate about baking innovative products that taste great and make every eating experience more satisfying. We will never compromise our quality or family values, and we will work each day to exceed customer expectations in one order at a time. Come down to BerréClaire and sample the hype for yourself. Our curated collection may change seasonally, but the quality and taste never fade.
To craft specialty treats that bring people together. Our goal is to be a pillar in the community by serving our client’s ever-growing needs. From fresh, daily pastries to desserts for any intimate occasion, we make each selection by hand using real, authentic ingredients. We are constantly working towards facilitating and promoting personal growth and professional development within our team. We are eager to collaborate with others to constantly evolve. It is through these genuine engagements and connections that we develop mutually beneficial relationships that can propel customer satisfaction.
To foster an environment that can be a source of pride for the community. BerréClaire is a centerpiece of this place we call home. With each personalized sugary delight delivery, you’ll feel the warm embrace and lore of our neighborhood atmosphere. We want to cultivate the feeling of family. Food has been used to forge relationships for hundreds of years. We encourage you to be a part of our tradition of serving great tasting food and bringing the joy of eating to everyone.


So on our way home from the trip I blogged about below we decided to serve some of the trout pictured in our own fish boil. The real-deal fish boil was our goal. No stove-top boils, no whimpy flames for us. It was to be outdoors, in a big pot over a big fire. Peggy stopped by the grocery store for some red potatoes and some potato-sized onions and we were set–almost.
I built a good sized fire out of dried oak and mulberry wood. Once it was blazing, I set a raised grill over the flames and positioned a backyard fish-cooker fry-pot on the grill, filled about 3/4s with water. When the water started to boil, we were ½ hour from dinner.
A pound of salt (just a guess) went into the pot with a dozen (3 each) red potatoes and the timer set for 10 minutes. When the timer rang, the onions were added (2 each) and the timer reset to 10 minutes. When the timer beeped, the lake trout chunks were added for the final 10 minutes. The lakers were fileted, skin removed, fat and lateral line trimmed and de-pin-boned.
Traditionally, liquified bacon grease is added to the fire to make it flare at the end of the cooking time. I had no bacon grease or kerosene, so I improvised.
Three-quarters cup of vegetable oil went into a container along with a quarter cup of lawnmower gas. This isn’t something I advise anyone to duplicate–but it worked!
From a distance I doused the fire with my concoction, the fire flared up, the water went from a medium boil to a raging boil in a few seconds, cascading over the rim of the pot spilling ash and lake trout oils into the fire.
THE BOIL OVER IS THE TRADITIONAL (AND SPECTACULAR) END TO A GREAT LAKES FISH BOIL!
Served with melted butter over everything, it was terrific! Much better than the whitefish boils I’d eaten previously and much more fun than a traditional backyard fish fry! Try it for yourself–but be safe.


Brakes Innovate Conference
Brakes approached HGA back in 2012 to help them communicate their 5 year plan to all colleagues in the business.
2016 was the 5th year of the plan and during that time the business has been transformed. This event was about celebrating the success so far and recognizing the part everyone has had to play in that success and also look to the future and the next 5 year plan.
Creating the extraordinary
Following the previous themes of ‘Ignite’ and ‘Inspire’, the chosen theme for this year was ‘Innovate’. This was particularly relevant for a number of reasons – the innovation going on across all areas of the business, the innovation in food itself and future innovations the company have planned.
The chosen venue was the MK Arena in Milton Keynes and the 2 day event featured keynote presentations, an exhibition area, a gala dinner and a food demonstration kitchen.
Theming and branding for the event was done by HGA, from the registration website through to the set and stage and animated videos conveying key messages.
Brakes also want to develop their food offer and put quality food back at the heart of the business. We worked with the Brakes Development chefs to develop a ‘Food Court’ where delegates could enjoy the latest food innovations and also learn more about the provenance and quality of the food that Brakes supply.
Fresh fish, meat, food and veg, bakery, pastry, desserts and canapés were all featured and feedback about food quality, innovation and knowledge was exceptional.
Following the conference we put the messages in a condensed form and staged roadshows at several venues to deliver the message to all colleagues across the business.


Today was one of those days where I had been watching a cooking documentary and had the urge to get back in the kitchen and bake! I like to cook but baking is really where my passion and talent show in the kitchen. I decided to make a cake to bring to my mother’s house for our weekly family dinners and I came up with the English Breakfast Tea Pound cake with a tea glaze.
Here is everything you need for the cake:
- 1 cup of butter or 2 sticks.
- 1 cup of granulated sugar.
- 3 Tablespoon of packed brown sugar.
- Pinch of salt.
- 1 Tablespoon of Vanilla
- 1 Teaspoon of baking Powder.
- 1 3/4 cups of Flour.
- 4 large eggs.
- 2 bags of English Breakfast Tea.
First step is to mix the butter, sugars, salt, baking powder, vanilla and tea leaves.
Butter Sugars, salt and baking powder
Vanilla Tea leaves
Mix together until the batter is smooth and fluffy. Next add the flour a little at a time and mix well. The batter with become like a paste.
Butter Sugar mixture
Slowly add flour. Batter will be a little stiff and lumpy.
Last but not least add the eggs, 1 at a time. Make sure to mix well and scrape the bowl before adding another. Once the last egg has been added make sure the batter is mixed well.
Mix well! Scrape the bowl!
I chose to use a bundt-style pan i had near by but any cake or loaf pan will do. Make sure to spray the pan with a non-stick coking spray so the cake comes out clean. Add the batter to your pan and make sure it’s evenly distributed.
Place your cake in a 350 degree oven for 2, 20 minute cycles and rotating the cake after each one. Once cake is cooked (Check by placing a tooth pick in the cake. If it comes out clean then its done) Place it on a cooling rack to let the cake cool in the pan for 10 minutes. Next we move on to the glaze!
What you need for the glaze:
- 1/4 cup brewed tea.
- 1/2 granulated sugar.
- 1 Tablespoon vanilla.
Place the tea and sugar in a small sauce pan and bring to a boil. Boil for 1 minute. Remove from burner and add vanilla.
Tea and sugar being to boil. Vanilla added.
Let the glaze cool for a moment while you remove your cake from the pan. Pour glaze over cake and let cool completely.
Enjoy your cake with a cup of tea, some whipped cream or even some fruit!.


Savoury Pineapple and Capsicum Muffins ( Indian Style )
Savoury muffins are something which are deliciously different. They are great for lunch boxes, busy weekday breakfast or to enjoy with a hot soup.
Here is my Indian style recipe for savoury pineapple and capsicum muffins.
Dry ingredients :
All purpose flour – 2 cups
baking powder – 1 1/2 tsp
Salt – 1 to 1 1/2 tsp
Aniseed Powder / Fennel seed Powder – 1 tsp
Pepper powder – 1/2 to 1 tsp
Turmeric powder – 1/2 tsp ( optional )
Wet ingredients :
Milk – 300 ml
Eggs – 2 or Egg replacer
Vegetable oil – 1 tbsp
Melted Butter – 1 tbsp
Extra ingredients :
Capsicum ( finely chopped ) – 1/2 cup
Onion ( finely chopped ) – 1/2 cup
Pineapple ( crushed and drained ) – 1/2 cup
Mushrooms ( finely sliced ) – 1/4 cup
For topping :
Mozzarella cheese ( grated ) – 1/2 cup
- Preheat your oven to 190º C. Grease your muffin pan and keep it ready.
- Sift dry ingredients in one bowl and mix the wet ingredients in another. The wet mix should be well combined.
- Add your extra ingredients to the wet mix and stir until mixed through.
- Add the wet mix to the dry mix and stir with a spoon or spatula. Mix briefly and avoid beating it, its preferable to have no huge lumps at all, but a few little lumps are fine.
- If the mix be too stiff, add an extra splash of milk. It will be thick, but it should not resemble a dough.
- Spoon the batter into the pans evenly. They should be 2/3rd full.
- Sprinkle the cheese on top of the batter.
- Bake 20-25 minutes or until cooked & golden.
- Remove and allow to cool for 10 mins.
- Serve warm.


If you're a fan of fast casual dining, chances are you've heard of Chipotle. With more than 2,800 locations in the United States and beyond, Chipotle has become a go-to destination for those seeking a quick, high-quality meal. The company's focus on fresh, responsibly sourced ingredients and customizable menu options has made it a favorite among health-conscious eaters and foodies alike. In this article, we'll take a closer look at what makes Chipotle such a popular and successful restaurant chain.
When Chipotle first opened its doors in 1993, it was a far cry from the typical fast food restaurants of the time. Founder Steve Ells was inspired by the taquerias he had seen while studying culinary arts in San Francisco, and he wanted to bring that experience to the fast food industry. He opened the first Chipotle location in Denver, Colorado, with a focus on serving high-quality ingredients in a fast, casual setting.
Ells' vision for Chipotle was simple: to offer fast food that didn't sacrifice quality. He insisted on using fresh, whole ingredients and preparing them in-house each day. This approach was a departure from the typical fast food model, which relied on frozen and processed ingredients that could be quickly and easily prepared in large quantities.
The result was a menu that featured simple, flavorful dishes like burritos, tacos, and bowls, made with ingredients like hormone-free meat, fresh vegetables, and house-made salsas. Customers could customize their orders to their liking, choosing from a variety of proteins, toppings, and sauces.
In addition to its focus on quality ingredients and fast service, Chipotle has also been a pioneer in promoting sustainability and responsibility in the food industry. The company has taken steps to source its ingredients from farms and suppliers that prioritize animal welfare, environmental sustainability, and fair labor practices.
For example, Chipotle was the first national restaurant chain to serve only meat from animals that were raised without antibiotics or added hormones. The company has also committed to using only non-GMO ingredients in its food. These efforts have resonated with customers who are increasingly interested in where their food comes from and how it is produced.
In recent years, Chipotle has also made a name for itself as a tech-savvy restaurant chain. The company has embraced mobile ordering and payment, allowing customers to place orders and pay for their food through the Chipotle app or website. This has made the ordering process more convenient for customers, and has also helped to streamline operations for Chipotle restaurants.
Chipotle has also experimented with other tech innovations, like using drones to deliver burritos to customers and developing a "Chipotle IQ" artificial intelligence platform that can help with food safety and supply chain management. While these initiatives are still in their early stages, they demonstrate Chipotle's commitment to staying at the forefront of the fast food industry.
Chipotle's success can be attributed to its unique approach to fast food, which prioritizes quality ingredients and sustainability. By offering simple, customizable dishes made with fresh, whole ingredients, the company has carved out a niche in the fast casual dining market. And with its embrace of technology and innovation, Chipotle is poised to continue leading the way in the industry for years to come.


783 Victoria St - 07 839 3626
Owned and hosted by Ian and Onnie, this boutique restaurant is one of Hamilton's best kept secrets with a dedication to providing you with an authentic Thai experience.
Thai food and culture has been shaped by many influences (including Chinese, Lao, Burmese, Cambodian and Indian), which has produced a rich variety of dishes.
This variety is reflected in our light curries, flavoursome stir fries and amazing noodle dishes, which ensures that everyone can be catered for when you dine with us.
Dine at Thai Classic Cuisine and you will encounter:
- The best and freshest ingredients cooked to Thai perfection
- Value for money that will make you smile
- Healthy food options that will please the most discerning diner
- Vegetable carving displays that will astound
Plus you will also experience a little more of Thailand on the way.
So whether you are an experienced Thai diner or trying for the first time, you can be sure of an enjoyable visit with as much (or little) menu assistance as you require.
Book now or drop in and see for yourself why our customers keep coming back.


ALDI and Costco open stores in China, plans for expansion in more cities
Aug 07, 2019 (China Knowledge) - Germany-based discount grocery chain ALDI opens its first two locations in China after entered the Chinese market in early 2017 through Alibaba Group Holding's Tmall Global ecommerce platform. Both grocery stores were opened in June at Shanghai.
These moves follow some exits of Western companies from China's retail market. German food wholesaler Metro, the fourth-largest retailer in the world, is in the final stages of selling its China stores to local retailer.
In June, another hypermarket chains French-based Carrefour sold 80% of its equity interest in its local unit to Chinese retailer Suning.com for RMB 4.8 bln.
However, these have not deterred the new arrivals. Costco's store in Shanghai will offer 1,250 parking lots. Its products will focus on imports in packaging sizes geared for families and small businesses, and will also include high-quality domestic produce.
According to unconfirmed German media, ALDI plans 10 more openings in China this year, and a target of 50 to 100 locations. ALDI China is heavy on imports. It sells beef and fresh milk from Australia, and offers pork knuckle with sauerkraut and roast potatoes from Germany.
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LabelLORD helps hospitality companies and institutions that process food to comply with all rules in the area of food safety. Our solutions in the field of food and allergen coding vary from simple day-labels to an extensive system that prints the right labels on the spot.
Safe and fresh food
LabelLORD has extensive experience and a wealth of knowledge in the field of food safety and hygiene in kitchen and catering environments. Regardless of the industry in which you work, LabelLORD solutions ensure you can offer your guests safe and fresh food. The LabelLORD food coding system is easy to use, controllable and fits into any (existing) HACCP plan. You will prevent loss, work efficiently and save time and labour.
LabelLORD products are available in Aqualabel™ and Flushlabel™ quality. The unique properties of these labels ensure that no glue residue remains after the encoding of your products. Labels of Aqualabel™ quality release in water, which makes them easy to remove. Labels of Flushlabel™ quality dissolve completely in (cold) water, within 60 seconds, which makes them even more user-friendly.


Spider on a bun is the highlight of Durham restaurant’s Exotic Meat Month
According to a list of “fascinating facts” that has been forwarded around the internet for decades, the average sleeping American swallows four spiders a year.
I guess I have three more to go.
Every April since 2012, Durham’s Bull City Burger and Brewing has celebrated Exotic Meat Month. While other restaurants may be introducing plant-based meat substitutes*, for more than a decade, Bull City has given a new meaning to impossible burger, by looking far and wide for intriguing ingredients for their burger patties.
(*Rest assured, Bull City also offers plant-based alternatives for vegetarian customers.)
Reindeer? Python? Emu? Kangaroo? Yak? They’re all on the menu at various points during Exotic Meat Month. The restaurant lists 20 different exotic meats on their menu, with different combinations available each day during the month. They do their best on social media to give customers a heads up on what to expect throughout the month.
Why do they do this? As Bull City explains on its website, it gives customers “a chance to experience tastes that other cultures enjoy every day. It is a chance to learn about new flavors and increase your cultural awareness. It’s … a chance to step outside the box and experience ingredients that are daring, fresh and exciting.”
Tucked about two thirds of the way down the exotic meat menu is an ingredient that’s easy to miss: “Bugs.”
While the chance to try an ostrich or camel burger may excite some, Exotic Meat Month made its name with two ingredients from the “Bugs” category. The supplies are extremely limited, but, a few days every April, Bull City Burger and Brewer offers a few select diners the chance to sample the tarantula burger.
Unlike some of the other meats on the exotic menu, the patty is not made from ground tarantula. For most diners, that might actually be preferable to what is served. The Tarantula Burger is 100% all beef patty, on a fresh baked bun, topped with lettuce, a spicy sauce similar to barbecue … and a whole, baked tarantula.
The restaurant gets the tarantulas pre-baked and tops the burgers with them, hair, legs, eyes and all. It comes with a side of dirty fries for $25. In previous years, Bull City has had to hold lotteries to determine which diners get the spiders, since demand was so high. On the Sunday when I went, however, there were still some left at the height of the lunch rush.
Seated at a long communal table, another customer near me received his Tarantula Burger first, happily dousing it in ketchup and chowing down, much to the chagrin of the other people in his party.
As he was finishing up, my own Tarantula Burger arrived. The top bun was leaning against the burger, putting the tarantula on full display. It sat, legs folded up into its body, swimming in a pool of the BBQ sauce. This, I would later learn, was no accident.
“Your first time?” my new arachnotarian friend asked. When I nodded, he said, “Mine too.”
I put the bun in place, eschewed any ketchup—I wanted to taste it the way Bull City intended—took a deep breath, and then took a deep bite.
This may come as a shock to you, but … tarantula doesn’t taste very good.
I tried to use a convoluted logic to convince myself that it wouldn’t be too bad. After all, I reasoned, an ugly, dangerous, multi-legged creature that lives in water is an expensive delicacy. And aren’t crabs and lobsters really just the tarantulas of the sea? Maybe the big spider would taste similar to its seafood cousins.
It did not. The barbecue sauce wasn’t a luxury. It was a necessity, to drown out the tarantula taste. Its body was sour and bitter, tasting somewhat like milk that’s gone bad. The sweet spice of the sauce was able to blunt that, somewhat, but the resulting mixture of tastes still wasn’t a pleasant one. Without the sauce, the tarantula body tasted …well, like something that simply should not be eaten.
Then there were the legs.
“The legs,” said the diner who had eaten his burger just before me. “That’s what got me. I was fine, except for the legs.”
They were crunchy, much like the texture of bacon, except for one major difference: They were covered with hair, which, while also crunchy, was also somehow sticky and clung to my inner cheeks and tongue. An hour later, I was still picking what I was sure was tarantula hair from between my teeth. It also meant that after each bite was swallowed, my mouth was still filled with a cloud of leg bits, floating around and clinging to all surfaces. I tried chasing it with sips of a drink, but the sensation remained.
I finished the entire burger, spider and all eight legs. I’m not proud of it, but I am a professional. I did not return when they released their scorpion burger with guacamole a few days later.
As I was cleaning my plate, a waitress walked over to the chalkboard displaying the day’s specials and erased “Tarantula Burger” from view.
They’d sold out their supply for the day.


Top 10 Most Popular Food In India
Top 10 Most Popular Food In India
Food.The main basic necessity of every individual in this world. As generation keep evolving, the crave of having something different in anything and everything is very common. Hence even food has become a way of doing business. There are so many kinds of food items originated now, be it chats, sweets, pastries and so on.
People can never stop wishing for something new, but still, the old kind of foods are still balanced out in their place since people can not leave their daily routine of having food either.
The queen of dishes. The most liked dish by all Indians for its mouth-watering taste. It is usually had as a snack in the evening or at night time. It gives that chat-pata taste, sour and spicy mixed with masala, can never expect something better than this. There are various chats made out various things like paani puri, Dahi Puri, aloo puri, masala puri, samosa chat and so on. Now there is something called gol Gappa, an improvised version of paani puri which has become very popular, especially in Bangalore city where people love eating it,
When it comes India sweets come to mind automatically. For any occasion it is, it has been a tradition in India to distribute or eat sweets. There is a mandatory presence of sweets here. Their wide range of sweets like Rasagola, Mysore paak, Jamoon and so on each coming from a different state. Sweets is also a token of showing concern and love towards the one whom you are offering it. There all so many kinds of sweets from every city having its own sweet like Mysore-paak from Mysore, Rasagola from Bengal and so on.
3. Masala Dosa
Dosa is a South Indian dish which made a batter which is ground and kept over-night to prepare the dosa the next day. It is eaten with chatni and also mix, also there are varieties of this dish that has started namely chocolate dosa, butter dosa, Mysore masala dosa and so on. It is made at homes also crispy dark color having a different taste in each every place it is made. People always cherish it and never compromise on it. Masala dosa comes in many kinds namely paper dosa, Rectangular in shape like a mountain and so on. Many innovations have been done through time and recently there is something called 99 variety dosa where you get loads of dosa mixed with so many stuffings like pasta, chocolate, spices, cheese, butter and so on.
Biryani is one dish which everyone would love to have for lunch or dinner. It can be veg-biryani or non-vegetarian. There are many shops opened in India only for biryani and has made a huge profit over it. Because of the type of rice, spices, all kinds of masala people really cherish having it.
5. Chole Bature
Chole Bature can be eaten at any time. It contains huge puri which channa. Though it is a stomach-filling dish Indians crave to have it. It would more yum with onions and lemon on the side, would complete the lovely dish. Any place or hotel you visit this dish is a must because of its taste and the puri they give is so different and yum.
This is one most loved snack of every Indian. Coming to India and not having samosa is not acceptable at all. It is deep fried with stuffed potato and peas inside, made out of wheat flour. It will be good to have it with green chutney. There is another kind of samosa that is prepared during Ramzan festival stuffed with non-veg or onion which is loved by all kind of people and will be soled within minutes.
7. Paalak Paneer
Here paalak means spinach and paneer is cottage cheese. The cottage cheese is usually blended with salty water and the spinach gravy is added to it to give the perfect taste. This can be best served with chapathi or dosa.
8. Stuffed Paratha
Stuffed paratha is a kind of North Indian dish which is stuffed with potato, paneer, vegetable or anything which you can improvise. It is served with curd and pickle to give that sour and yum taste. Usually, more of North Indian have a lot of this dish, which is prepared in their houses also on daily basis.
9. Dam Aloo
This is a side dish which is basically made up of sweet potatoes with the addition to all kind of spices and masalas. It is best served while having curd rice or chapathi. People who love potatoes have to try this without fail.
Thali is not a single dish but is a combination of dishes by itself. It contains a different type of dal, steamed rice, sweets, curds, buttermilk, onion raita and so on. Indian people usually prefer thali on anything since it is delicious and completely filling and worthy is paying as well.
Stay tuned for more updates.


Great Advice To Take To Heart As You Begin Your Weight Loss Journey
When considering a diet that provides an adequate nutrition level, be sure that you are eating enough healthy carbohydrates if you have an active lifestyle. Despite carbohydrates getting a bad name in recent years, they are essential to providing you with needed energy. You can consume healthy carbohydrates by eating beans and whole grains.
Even the smallest adjustments can make a big difference when you are trying to lose those last five pounds. For instance, try switching from 2% milk to skim milk. If you drink coffee or eat cereal every day, the calories and fat from milk (even if it is reduced fat) can add up. Switch to skim milk and start seeing results!
If you are a salad lover, it is important to make your own dressing. Make a vinaigrette based dressing and keep it in your fridge. Many store-bought dressings are filled with calories, that can turn a healthy salad into a dieters nightmare. Be careful with how much you use, everything should be done in moderation.
Before eating any meal, drink at least a full 8oz. glass of cold water. It will cause you to feel full faster, and as a result, you will eat less. It also will help you stay hydrated, which is important not only for keeping a steady metabolism, but also to help keep you energized.
Congratulations you've reached your weight loss goal. Now, you need to maintain. This might be how to lose weight harder than the actual weight loss. Keep doing what you were doing. There might be days when you feel like you don't need to walk for those 30 minutes, or you want to cheat and have a huge piece of cake. That's ok, just don't let it become a habit.
If you want to leave some of your food behind to avoid eating too much, you're giving yourself too much food. Only serve yourself what you should be eating, and measure it when serving to ensure you're really taking as little as you think you are. Save the rest for tomorrow!
When on any diet, you should try to avoid any saturated fat. Saturated fats are unnatural and it is harder for your body to break them down. Their molecular formula is linear, and its harder for an enzyme to digest it compared to an unsaturated fat which has kinks in it to make it easier for an enzyme to break it down.
Don't do a ton of crunches if you're trying to lose belly fat. Crunches don't burn much fat, and too much attention on your abs can cause problems for your back and your posture. When you exercise for weight loss try to keep a balanced approach so you can lose weight all over.
A good way to stay fit is to avoid eating snacks like chips or cookies. These foods might taste good, but they're very poor in nutrition and won't help you reach your fitness goals. Instead, try snacking on a handful of almonds, or even some pretzels.
Do not keep bigger clothes when you have lost the weight. Donating, selling or trashing these items forces you to keep looking forward and motivates you to maintain your new, healthy weight. Naturally you will notice if your clothes become too snug. If you have no other clothes, you will have to lose the weight!


Long Room At The Fox
Kitchen Open: 11.30am to late
The Long Room is the perfect place for a casual dining experience, any day or night of the week. With a menu spanning from traditional pub fare to delicious Asian-influenced dishes, you’ll find the right bite for any occasion.
Dine in our cosy booths surrounded by art deco fixtures, or choose a table outside and soak up the West End atmosphere. Whatever the reason – a special celebration, work lunch or just because it’s Friday – the Long Room is the ideal spot to drink and dine.
We think you’re special every single day – and our daily specials prove it. With offers like 2-4-1 chicken parmys, chicken wings by the kilo and share plates designed for feasting, you’ll be back every night of the week.
Open: Friday 4pm to late | Saturday & Sunday: 2pm to late
Whether you’re searching for an evening of vino and snacks by Brisbane’s most spectacular cityscape view or a cocktail filled Sunday sesh with your nearest and dearest, Dandys Rooftop has the chargrilled platters, pizzas and cocktail jugs to have you settling in for the long haul.


Mmmm… Batidos. They’re just milkshakes, really. But for some reason, they seem even more wonderful. I get them every single time I’m in Miami. A lot of people call them “Cuban Milkshakes,” but I get the feeling that the credit for them can’t be given to just one Latin American country. There have been so many overlaps and blending of foods and culture in general that it’s hard to say where the origins are. One thing I do know, though: Batidos are definitely loved and enjoyed by many. I used to get one right after I got off the plane in the airport, but that was before I started flying in so late. No matter, I still get my Batido fix somehow.
Maybe they’re so good because they’re made with fresh fruit. To be honest, I’m not really a milkshake person, but it seems like milkshakes are generally just ice cream blended up with milk. This is much different, but oh so much better. Creamy, fresh, satisfying. And healthier for you, I’m sure, although thats not nearly the best reason for having one. They’re simply delicious.
This morning, I made two. One of banana and one mango. I also really like papaya, but unfortunately I did not have any on hand. The others are good, though. Just make sure that you have nice, ripe, flavorful fruit, because that’s the main focus of the flavor. If the fruit isn’t good by itself, chances are it’s not going to taste that great in a Batido. Some people put in condensed milk or sugar to make it sweeter, but I just add milk and ice. Keepin’ it natural and simple.
Ripe, fresh Fruit of choice
Milk, about an equal amount as fruit
Several Ice cubes
Blend all of the Ingredients in a blender until the ice is completely blended and the mixture is creamy. Taste a little. It’s supposed to be creamy like a milkshake, in taste, too (at least that’s how I like it). If it’s not creamy enough, add more milk, but be sure not to overpower the flavor of the fruit.
I didn’t have any this morning, but I recommend drinking it through a Straw. I enjoy it more that way.


Solution roadmap to reduce food loss along your postharvest supply chain from farm to retail
Fresh fruits and vegetables typically have a limited shelf life due to their high moisture content and perishable nature. Notably, long global import and export supply chains can lead to an increased risk of food loss. The main underlying drivers for such food loss are air temperature, relative humidity, but also the ripening gases influenced by the product's postharvest physiology. These factors can lead to quality variation, over-ripening, or microbial decay. Other factors that can cause food loss include supply chain procedures, such as the lack of transparency (i.e., no cold chain or quality monitoring) or unfavorable product inventory management. Optimizing supply chains to minimize postharvest food loss is challenging, as a multitude of individual measures can be taken. A reason is that available strategies work on different food loss drivers, which vary between products and supply chains. Stakeholders, therefore, often do not know where to start. Here we propose a comprehensive collection of 30+ measures for shelf-life prolongation of fresh fruit and vegetables across the food supply chain. This experience-based roadmap was constructed based on our close collaboration with different cold chain stakeholders. The presented 30+ solutions address inefficiencies during storage, packaging, or transport processes by distinguishing hygrothermal food loss drivers. Examples are (1) the adaption of an optimal storage temperature to prevent over-ripening but also chilling injuries; (2) improved packaging ventilation to ensure cooling efficiency and appropriate humidity conditions around the products; or (3) product-related solutions, for instance, by maintaining specific storage or packaging gas composition, acting on the commodities' unique physiology to prolong its shelf life. Furthermore, we included measures for supply chain monitoring or specifically at the retail stage. The easy-to-use solution roadmap is outlined for fresh produce suppliers, distributors, and retailers to accelerate these stakeholders' decision-making and actions and eventually combat postharvest losses.
Copyright (c) 2022 Schudel Seraina, Kanaha Shoji, Chandrima Shrivastava, Daniel Onwude, Thijs Defraeye
This work is licensed under a Creative Commons Attribution 4.0 International License.


Well, the alkaline diet has a simple concept at its core – Eat alkaline-promoting food to prevent production of acids in the body. The diet has been around for a while now, but in recent years, many Hollywood celebs have endorsed the concept, which adds to its current popularity. Before we talk of other things, it is important to understand that no diet can work on its own. You need to have an exercise plan in place, especially if you are keen on losing weight.
Tru Balance Water Inc
Web Site: www.trubalanceh2o.com
1415 South Voss #110-274
Houston, TX 77057


In America, there are very many people who consume the fast foods on a daily basis. This is become they have realized that the fast foods have an ability to provide for them with various benefits. One of the major benefits that result from fast foods is that they are usually convenient. This explains why it is no longer rare to find a restaurant that sells these fast foods while walking. The importance of these restaurants is that they are capable of ensuring that you have been provided with ready to eat and fresh food. If you are interested in eating something healthy but you do not want to prepare it at home, you should not shy off from buying it in a fast food restaurant. Some of the things that you may be interested in getting form such restaurants is milk or salad which has been made from green vegetables as well as grilled chicken. The importance of these restaurants is that they are capable of ensuring that you have been provided with appealing and available foods. The fast food restaurants also ensure that the customers have been provided with various choices. The normal restaurants provide with chicken and burgers while there are other restaurants that are capable of providing with foreign foods. Even though it is believed that the fast foods have a lot of calories, there are some that are very healthy.Not all fast foods are bad for the health. The amount of calories present is very important and this is what should be considered while you are choosing a fast food. The menu boards are therefore very important since they are capable of preventing you from feeding on foods that have too much calories. It is therefore recommendable for you to ensure that you have chosen a restaurant that provides with calorie counts to prevent yourself from taking foods that have too much calories.
The importance of the fast foods is that they have managed to ensure that the people who are committed and busy are well fed at all times. Since you do not have to wait for the food to be cooked, the food is just served and you are on your way. There are various jobs that require someone to be committed to ensure that it is actually completed within a very short period of time. People who are always difficulty may have a difficulty trying to balance their work with their own career. Therefore, it is easier for parents to take their children to a restaurant after work instead of spending a lot of little time while cooking. Additionally, a fast food restaurant such as Dairy Queen has been able to provide with job opportunities for the people who are jobless. various students are not able to make money for their fee. However, working for a few hours in these restaurants provides for them with the required amount.


Award-winning residential development NEO Bankside is delighted to welcome Carluccio’s, with its inimitable blend of modern Italian all-day dining, deli and foodshop, to London’s South Bank.
Carluccio’s is the newest addition to NEO Bankside’s restaurant and retail offers. The restaurant has moved in to a 4420 sq ft unit in Pavilion A of the development, directly opposite the Tate Modern.
NEO Bankside, jointly developed by Native Land and Grosvenor and designed by Rogers Stirk Harbour + Partners, has fast become one of London’s most sought after residential developments. Carluccio’s is one of a number of restaurant and retail units within the award winning development. It joins Prescott & Conran owned Cafe Albion, situated in Pavilion B of NEO Bankside.
James Henderson, Development Director at Native Land says:
“Carluccio’s is a welcome addition to NEO Bankside that will enhance the range of food and beverage available not only to NEO Bankside residents but to many thousands of people that visit the Bankside area each day.”
The 119 cover restaurant was let by NEO Bankside’s retail letting agents Davis Coffer Lyons.
Simon Kossoff, Chairman at Carluccio’s comments:
“NEO Bankside is positioned in a thriving area and we’re thrilled to have opened Carluccio’s within the development. Surrounded by businesses, homes and visitor attractions, it is the perfect location to enjoy modern Italian all-day dining. Our deli and food shop has a wide range of fresh produce and products to take home, which lends us to the needs of our neighbours. We’ve had a very warm welcome.”


My name is Sam.
Thanks for checking out Sammy’s Scrumptious Dog Treats!!
I am the 3rd oldest of 4 kids, and I’m 12 years old! I love to go on adventures with my family. The last year we were able to travel all over the United States on an big blue school bus. It was rad! I’ve been homeschooled my whole life. I love figuring out how things work. I like taking things apart and putting them back together again. I really just love learning new things! I also love to read and ride my bike.
All growing up I’ve learned how to work hard. My older brothers both have their own businesses. I’ve been thinking of what I can do for a business and I’m super excited about this! I love baking. Being in the kitchen and creating recipes is one of my very favorite things to do. Plus I also love animals. So making dog treats is perfect for me! I hope you and your pets enjoy lots of happy times together, and that you enjoy these treats as much as I enjoy baking them for you!
I would love your support!
Please tell your friends and family about my new business.
You can share on Facebook and pin these pictures to Pinterest!
As you can see, each batch of treats is made custom, with lots of attention to detail and with love from my kitchen to yours!
I’ve set up a unique and easy to use subscription service. Each month your dog will receive delicious and nutritious dog treats delivered via USPS!
I bake with only the healthiest human grade ingredients and use no preservatives, so you can rest assured that your pets are receiving only the freshest and healthiest treats around! Show your dogs how much you care with these delicious snacks just for them!
I’ve spent the last month testing recipes and I’ve had lots of positive feedback! The dogs all love these treats!! I’m sure yours will too! They are made with human grade food and even my little sister Betsy likes these peanut butter pumpkin biscuits!
Choose from either 1/2 pound or a full pound worth of treats for your dog each month!
When you sign up for a subscription, your first month you will receive a FREE personalized cookie jar for your pet!
With this unique and easy to use subscription service, each month your dog will receive delicious and nutritious dog treats delivered via USPS! Your price INCLUDES shipping!!
*You can cancel your subscription at anytime!
Sign up for a subscription and receive a FREE personalized cookie jar for your pet! (as seen above)
April: Beef Broth Basic Biscuits
May: Pumpkin Peanut Butter Treats
June: Vanilla Wafer Nips
July: Beef Broth Basic Biscuits
August: Pumpkin Peanut Butter Treats
September: Vanilla Wafer Nips
Treats will be shipped by the 15th of every month via USPS.
The biscuits will be vacuumed sealed for freshness before mailing.
I bake with only the healthiest of human grade ingredients and use no preservatives, so you can rest assured that your pets are receiving only the freshest and healthiest treats around.


Delicious Zagreb Christmas guide
While we have every right to hope that Advent in Zagreb will once again claim the title of being one of the best and most beautiful, Delicious Zagreb has prepared a guide to Zagreb's bars and restaurants that also have a special holiday offer. From artisan bakeries, street food, bistro offers, fine dining to unforgettable and fun moments, Zagreb is once again a top winter destination.
If you happen to be in the centre of Zagreb on a Saturday, stop by Cukeraj in Bogovićeva, where every Saturday you can enjoy live music with a glass of sparkling wine. For the second year in a row, the guests of Cukeraj, but also random passers-by, sing along with the musical duo led by the sister of the famous singer Dino Jelusić. The rumour says that Dino could be their guest on the Saturday before Christmas Eve.
Speaking of Christmas Eve – in Zagreb, it is absolutely one of the merriest days of the year. This year, Christmas Eve is on Sunday, so some bars have decided to celebrate it a few days ahead of time. The week before Christmas, Pod Zidom and Ficlek will offer a special fish menu, and this year Lari and Penati will hold a "little Christmas" on Friday, 22 December. On Christmas Eve, at Sol Tapas and Johann Franck you will be able to enjoy a live concert accompanied with a special offer of tapas.
Korica, the first artisan bakery in Zagreb, offers its seasonal cruffin with creamy gingerbread filling, refreshing mandarin coulis and a sugar-snap cookie. For old-school-desserts enthusiasts, Salo on Dolac Market offers paprenjaci (local biscuits with a unique mix of honey and black pepper) made from their own flour, bishop's bread and shortcrust pastry pies.
Proof33, one of Zagreb's newest street food concepts offers a winter ham hock strudel, and everybody is talking about their exquisite Christmas stollen.
Express Bar is known among the city food connoisseurs as the place for specialty coffee, tea and cocktails; every winter they take their offer of signature hot chocolates very seriously, preparing them exclusively from top-quality ingredients. They have a special Christmas one with dark chocolate and rum.
Christmas time cannot do without panettone. This favourite Italian sweet bread has had its iconic Croatian version for several years now. The top-quality panettone made from wild yeast is made in cooperation between Kroštula and Boogie Lab. They always surprise with new flavour combinations; this year this is the addition of Bajadera, the iconic Zagreb praline. This year for the first time Dubravica Bakery offers panettone from its own production, with a signature of the Italian confectioner Andrea Tortor.
As for fine dining, the unique experience of the holiday offer is definitely the Sunday Advent brunch at Esplanade's Zinfandel restaurant. It is served from 12:30 to 16:00 with welcome champagne and accompanied by piano music. As every year, Dubravkin put Restaurant presents a new Christmas tasting menu in mid-December. This year, chef Tvrtko Šakota in Nav is preparing something new. The star of his Christmas menu is goose from Posavina. After having aged for several weeks in a dry aging cabinet, a whole series of elaborate dishes are prepared from it, such as goose breast prosciutto, thick goose heart ragu and goose ćevapi (small rolled patties of ground meat).
Visiting Zagreb is always a good idea, and Zagreb at Christmas time proves to be a really great destination. We believe that you will find something for yourself.
The Delicious Zagreb team wishes you happy holidays!
Cover photo - Julien Duval


I am soooo sorry. I just have not been able to get my act together this week, once again. Last year at this time I was on April vacation already but this year it’s a week later and believe me, it makes a HUGE difference. Luckily I have next week off and won’t need my mind at all! Because I have been so out of it, my eats are once again, pretty lame, prepared with very little effort.
So far I have eaten the same thing for breakfast, lunch, and snack each day, which makes packing the night before a breeze.
Over the weekend I did some food prep which included a crust-less quiche and a fruit salad.
I have been enjoying it for breakfast this week with a cup of fruit salad. This quiche consists of 6 eggs, 1/4 cup skim milk, a handful of frozen spinach, 1/2 tomato, and yellow & orange peppers. My fruit salad has green grapes, cantaloupe, strawberries, and blackberries. It’s been the perfect start to my mornings. A little sweet, a little sour, a lot of savory.
My go to dinner when I have nothing planned is stir fry. Some chicken, rice, and mixed veggies and there you go. I always have a bag or two of mixed veggies in the freezer for these low inspiration nights. Last night it was a Trader Joe’s mix with baby corn, broccoli, peppers, onion, and carrots.
Topped with my favorite stir fry sauce!
A few hours later I was craving something sweet and this cookie coco butter was calling my name from the cabinet!! I couldn’t resist. 🙂 Don’t judge.
Well it’s not too exciting but those were my eats yesterday. What have you been eating lately?


Granola, Tarts, Quick Breads, Pies, Biscuits, Muffins, Whoopie Pies, Dog Buscuits, & More.
Soups, Wraps, Side Dishes, Salads, & More.
Pickles & Relishes
Pickled Items- Bread and Butter Pickles, Beets, & Peppers.
Relishes- Corn, Onion, Squash, Cucumbers, & More.
Apple Pie, Mixed Berry, Peach, Blueberry, Blackberry & More.
Barden Farm Market
Locally Grown | New Hartford, CT
Barden Farm offers delicious food made with high quality ingredients, from our farm or locally sourced whenever possible.
This is not limited to desserts and sweets, but full meals too!


Spring is packed with parties and being outdoors and good food and all things wonderful. For Memorial Day weekend, I'm hoping to throw together a last minute gathering, which got me thinking about what I like to serve at parties. Most of the time, I keep things simple with chips, dips, cheese, crackers, and that sort of fare. But it can be a nice surprise to make some special appetizers for friends. What's even better is all of these make great meal or side options if you're not having a party! [treat yo self] Here are four appetizer options [and all are fairly healthy!] I can always throw together in a pinch:
Meatballs are a guilty pleasure of mine. I make these all the time because they're just. so. good. I rarely follow a recipe, since I prefer to just use what I have on hand. Here's a link to a meatball recipe I shared a while back that's tasty, but I plan to share a different iteration on here soon [my secret ingredient is greek yogurt!].
Sweet potato fries are another constant in my repertoire. I'm pretty sure everyone in the world loves them [and if you don't, I just don't understand your logic or reasoning]. I thought I'd shared my recipe for these on the site before, but I haven't! The quick and dirty version is just preheat your oven to 400, cut your potatoes into whatever size you'd like [I'm partial to a cross between a steak fry and a skinny fry], spray with olive oil [or toss it around, but you'll use more that way], season with kosher salt, fresh cracked pepper and garlic powder, lay in a pan making sure none of the fries are touching, and bake for 15 minutes on one side, with another 5-10 on the other [depending on your fry size]. Eat with ketchup, aioli, or nothing at all. They're that good.
Turkey roll ups can be really basic, but can easily be transformed by the ingredients you choose. I like using spinach wraps, good quality thin sliced turkey, and a greek yogurt sauce [this one was just a mix of greek yogurt, cucumber, cilantro and lemon]. Just roll and cut into small rounds [or larger if it's part of a meal]. I served mine with salsa [oddly good combo], but they're delicious on their own.
Finally, I LOVE artichokes. They seem super fancy and classy, but they're actually dead easy to make and serve. This photo is of a roasted artichoke I had at a local Atlanta restaurant, but I prefer steaming mine [here's a simple recipe]. They must ALWAYS be served with some sort of garlic sauce [a mayo based is more indulgent, but I like to do a combo of mayo and greek yogurt].


Anyone who’s ever considered revamping their diet in an attempt to eat healthier tends to run into the same obstacles. Some are unsure how to prepare lean proteins, fish, or vegetables in a way that will make them as delicious as they are nutritious. Others have trouble falling into ruts or with getting their families excited about new foods that may be healthier and lower in calories than what they’re used to.
Just about everyone balks at the comparatively high costs attached to the healthiest options at the grocery store. However, it’s far from impossible to make the switch to a healthier diet without going broke in the process. It simply requires smart shopping and know-how on your part. Here are some ideas to start with.
1. Reach for the organic versions of store brand products.
More and more major grocery stores are starting to offer healthier, organic versions of the same store brand products that have been saving people money for years. Store-brand organic options usually cost considerably less than the name brand alternatives. They can even be cheaper than name brand options that are not organic.
2. Cut down on meat consumption.
Lowering your consumption of animal proteins is already an excellent way to lower your intake of fats and overall calories at the same time. However, it’s also an excellent way to lower your grocery bill, as animal proteins are incredibly expensive in relation to other foods. Try raising the quality level of the meat you buy, but eating less of it on the whole. Replace the extra meat you’re used to with healthful portions of bulky, nutrition-rich legumes and whole grains like red beans, brown rice, and barley.
3. Buy basics in bulk.
When it comes to items you and your family use frequently, it pays to buy in bulk when and where you can. Focus on non-perishable items with long shelf lives when it comes to your bulk buying. Examples include pasta, dried fruit, nuts, beans, whole grains, and flour. People who are not interested in investing in a membership to a dedicated bulk store like Costco or Sam’s Club can typically find these items in bulk at any grocery store.
4. Buy seasonally when and where you can.
Choosing seasonal foods whenever possible is more than just a great way to fill your plate with fresher, more nutritious options. Since the items you’re purchasing don’t need to be shipped from the other side of the world to find their way to your table, they tend to be less expensive. If you and your family have seasonal favorites that you absolutely can’t live without the rest of the year, then consider stocking up when prices are at their lowest and then canning, drying, or freezing some of your haul to enjoy once the season is over. This is a terrific way to preserve the nutritional value of your favorite fruits and vegetables while staying well within the budget.
5. Pay attention to coupons and sales.
Don’t dismiss coupons as some outmoded throwback to your grandmother’s day. Smart, frugal shoppers know that even the smallest discounts can add up over time and make feeding your family healthy, wholesome foods affordable. Yes, clip-friendly paper coupons still sometimes appear in newspaper mailers and magazines. However, some of the best deals these days are digital in nature. Follow your favorite brands on social media for special deals, and comb the Internet for virtual options that can be downloaded to your phone or printed if you prefer.
6. Get into growing some of your own food.
Starting a homegrown veggie and herb garden is a fantastic way to keep your fridge stocked with fresh, organic, flavorful seasonal produce all year round. Maintaining your garden as a team is also an excellent way to make cherished memories with your spouse or children. Start small with forgiving, easy-to-grow veggies like radishes, carrots, lettuces, zucchini, and beets. When you’re ready, research additional options that grow well in your area and branch out.
Eating healthy on a tight budget is not complicated. All it takes is an understanding of how to shop wisely, combined with a knack for being resourceful at home. Explore the possibilities today.


Welcome to Gurkha’s pride Gurkhas are welknown solders to everyone all over the world for their history of bravery and caurage in the army. It goes back to more than 200 years agon since Nepalese solders called Gurkhas started serving in the British Army.
They are famous for their loyalry, honesty and resilience. We , Gurkhas Pride in Ruislip, have made it a priority to bring these qualities by serving our guest. Gurkha’s pride has something that many restaurants lack in its exceptional service and more importantly, excellect food.
All dishes are freshly prepared by using special ingredients and our award winning chef’s are always ready to serve to your needs.
The décor is mordern, peaceful, clean and specious and you will be warmly welcomed. We welcome you to our restaurant to explore
our cuisine, in the hope you return to relive the Nepales experinece again.
Style and refinement with quality in presentation and preparation makes the Gurkha’s pride more proud. We don’t use any short cut for the preparation; we prepare the dish as we cook in back home. We use fresh vegetables, meats and fresh ingredients to make the food more aromatic and baring the real test of Nepalese and Indian food in your door steps. No artificial colourings or preservatives are added. If there is any special dishes you would like and is not listed in our menu, please ask to our staff and our chef would be happy to prepare it for you.
We offer the opportunity to experience the uniquely designed food by combining creativity with authenticity. It is our promise that you wouldn’t be disappointed with the quality of our foods & service. Our aim is to deliver your food in your doorstep within 45 minutes, during the busy periods please bear with us. If you have any allergy, please inform us when ordering. We do not use any genetically modified produce.
Catering services are also provided to make your occasion more special.


You probably all thought that because I am out of the United States that I would miss Thanksgiving this year since it is an American holiday. Well the joke's on you people because I am celebrating it two and a half times. At school on Thursday we had a "shared snack". There are a lot of things that rich kids do that is annoying, but bringing bad shared snacks is not one of them. We had every kind of delicious fried Dominican food that exists in miniature, cupcakes from people's parent's bakeries, and everything else a greedy teacher could want. It was nice because we went around the circle and all of the kids said what they were thankful for, and almost all of them said their families (one said money, but there are always a few bad seeds).
On Thursday night JP and I wanted to celebrate on the actual day so we planned on having dinner at our house. We invited our neighbor and then Doug and Stacy, so we ended up having a mini-Thanksgiving party here. We had wine and rotisserie chicken, mashed potatoes and stuffing. It was delicious. Rebecca, our neighbor, brought this pumpkin cheesecake which she had half-frozen which was amazing. We ate on our balcony. It was a really good Thanksgiving day. Because we didn't have school off for Thanksgiving all of the Americans at school decided to celebrate Thanksgiving together today, Saturday, so that we could devote the entire day to the festivities as God and the Native Americans intended.
I am currently making mashed potatoes to bring over there and JP woke up early and make cinnamon corn pudding which I snuck a bite of and it is delicious. I will let you know how Thanksgiving 2.5 goes afterward, but there is going to be a turkey and a Wii, so I imagine it will be pretty good.


We serve over 350 families per month. (Due to economic disparity, lack of employment & low income, over 500 families are now being served per month. This is updated information as of March 2010.) 95% of our cliients are African-American, 3% are Latinos and 2% are Caucasian. Within those family structures are elderly individuals and children. Our Food Bank operates every Tuesday and Thursday, from 11:00 a.m. to 2:00 p.m. and is sponsored mainly through by the Greater Baton Rouge Food Bank. We provide non-perishable can goods, grocery items, household items, etc. Each month we see this need growing larger and stretching wider.
Our goal and our mission is to alleviate hunger, even if it occurs one person and/or family at a time, while at the same time, promoting a healthier lifestyle for the community at large and teaching the skills needed for good nutrition.
Who do We Serve?
Food is provided to low-income families in the Baton Rouge and surrounding areas.
When is the food bank open?.
The food bank is open on Tuesdays and Thursdays from 10:00 AM to 5:00 PM. Although, we may close earlier, if there is not much traffic.
What type of food is available?
We have many canned goods, rice, beans, juice, and snack packs.
Come in and get what you need to feed your family..


13/12/2019 · Trusted Super Moist™ Angel Food cake mix recipes from Betty Crocker. Find easy to make recipes and browse photos, reviews, tips and more. This recipe is awesome! I actually made it twice. The first time I used a store brand angel food cake mix and it didn't work so well. The second time I used the Betty Crocker mix and the cake was even better!
How to Use Betty Crocker Angel Food Cake Mix. You Will Need: 1 Cups Water. Time to Bake! 1. Heat: Move oven rack to lowest position if using angel food pan remove other racks or middle position if using loaf pans. Heat your oven to 350F if using a shiny metal pan. Set aside that cumbersome angel food cake pan and make this lighter-than-air dessert in cupcake form, instead. Topped with vanilla bean whipped cream and fresh berries,.
16/04/2014 · A company-best cake recipe with real WOW factor, from my recipe archives. Originally from the Betty Crocker Recipe Card Library 1971 though the recipe is no longer found on thewebsite. So glad to have this in my collection, as angel food cakes are my absolute favorites and this one is a standout. Free 2-day shipping on qualified orders over $35. Buy Betty Crocker Super Moist Angel Food Cake Mix, 16 oz at. If using spread, use one that has more than 65% vegetable oil. 1. Heat oven to 350 degrees F. Generously grease pan with shortening; lightly flour all pan types. 2. Beat cake mix, water, butter and eggs in medium bowl on low speed 30 seconds, then on medium speed 2 minutes batter will be thick. Or beat 4 minutes by hand. 26/04/2007 · ounces betty crocker angel food cake mix. 1 20 ounce can sugar free cherry pie filling Advertisement. DIRECTIONS. Mix the dry cake mix do not follow box. Mix the dry cake mix do not follow box directions and undrained can of pie filling by hand. Pour into ungreased pan or cupcake tins. 26/05/2016 · Buy Betty Crocker Baking Mix, Super Moist Fat Free Cake Mix, Angel Food, 16 Oz Box onFREE SHIPPING on qualified orders.
Ingredients. 1 box Betty Crocker Angel Cake Mix 1 1/4 cup Soda Water Tube Pan no options here and ungreased Directions. Preheat your oven to 325 if you are. 02/11/2013 · YouTube Premium Loading. Get YouTube without the ads. Working. Skip trial 1 month free. Find out why Close. Betty Crocker Angel Food Cake Commercial Scott Andrew. Loading. Unsubscribe from Scott Andrew? Cancel Unsubscribe. Working. Subscribe Subscribed Unsubscribe 3.91K. Loading. View Our Range of Betty Crocker™ Cake Mixes. Try Betty Crocker™’s wide range of delicious cake mixes which make it quick and easy to bake marvellous cakes for friends and family. From Devil’s Food cake to Carrot Cake, there is bound to be one that will satisfy your sweet tooth! These go perfectly with our range of delicious icings.
Directions For Betty Crocker Angel Food Cake Mix I would recommendfollowing the box directions for using2 boxesmore » Can I use a glass loaf pan instead of metal for Angel Food Cake Mix Just add.Recipe BoxShopping ListMenu. Results 1 - 10 of 30 for betty crocker angel food. 1 2 3 Next. 1. WHITE COCONUT CAKE. Mix cake according to directions on box adding 1 more egg white. After mixing add 1 1/2 cups coconut. Prepare angel food cake according to package directions.
|I have been using Betty Crocker cake mixes for years and have been satisfied until the last angel food cake mix I used. Although I followed the directions carefully as I always do, I was very disappointed. After taking it out of the oven and cooling it on a bottle as usual, when cooled, I.||Betty Crocker Angel Food Cake Mix Directions. Easy angel food cake in a bundt pan daily dish recipes betty crocker confetti angel food cake mix bettycrocker weight watchers 3 2 1 microwave mug cake recipe be for me archive a box betty crocker confetti angel food cake mix 16 75 oz.||Betty Crocker Angel Food Cake. Share on Facebook Share on Pinterest Share by Email More sharing options. Share on Twitter. Print. Be the first to rate this recipe! Create a Recipe Makeover. Directions. 1. About 30 minutes before making the cake, place an egg separator over a small bowl.|
Recipes for betty crocker angel food cake in search engine - at least 21 perfect recipes for betty crocker angel food cake. Find a proven recipe from Tasty Query! Our website searches for recipes from food blogs, this time we are presenting the result of searching for the phrase betty crocker pineapple angel food cake recipe. Culinary website archive already contains 1 104 986 recipes and it is still growing. Light and fluffy angel food cupcakes with a dallop of frosting. MORE LESS-By Girl Who Ate Everything. Updated December 23, 2014 Ingredients. 1 box Betty Crocker™ angel food cake mix and water called for on the package 1 16 ounce. Prepare angel food cake mix according to package directions.
Betty Crocker Angel Food Cake Mix is the perfect fat free dessert for your special occasion. It’s a classic texture and flavor that everyone will love. Betty Crocker's super moist angel food cake mix is made with no preservatives and no artificial flavors. 24/05/2019 · Betty Crocker angel food cake was perfectly airy and light. It sprung back to the touch. The only drawback for this cake was that it didn’t have a ton of sweetness or flavor. If you plan on serving up this cake with fruit and berries, you’ll be just fine.
17/12/2014 · How to make Betty Crocker Devils Food Cake with Ashleigh Jones Ash Brooks-Jones. Loading. A Chocolate Chiffon Cake using Betty Crocker's Devil's Food Cake Mix 朱古力海綿蛋糕 - Duration: 5:20. Foodtastic 30,646 views. Blueberry Angel Food Cake 11/09/2019 · Layers of angel food cake, fresh berries and pudding create a cool dessert for any occasion. Full recipe: https:. 3-Ingredient Apple Dump Cake Betty Crocker Recipe - Duration: 1:01. Betty Crocker 1,401 views. 1:01. Language: English Location: United States Restricted Mode: Off.
29/10/2013 · Betty demonstrates how to make Chocolate Angel Food Cake. This cake is very easy to make and is quite delicious! Chocolate Angel Food Cake 12 egg whites, at room temperature 1 ½ teaspoons cream of tartar ¼ teaspoon salt 1 ½ cups sugar 1 cup cake flour 1/3 cup cocoa powder 1 ½ teaspoons vanilla extract In a very large bowl, beat. 09/10/2002 · Directions model.addEditText Print. I could only find a 16 oz box of angel food cake mix made by Betty Crocker and while the box amount is less than the recipe r. Read more. Most helpful critical review. Kelly. I used betty crocker angel food. Betty Crocker Cake Mix Directions. Betty crocker triple chocolate cake mix mug treats with betty crocker betty crocker angel food confetti cake mix 16 75 ounce 12 per case betty crocker s rainbow cake mix has been recalled claine betty crocker 1950 s vine bo cake mix brownie. Our website searches for recipes from food blogs, this time we are presenting the result of searching for the phrase betty crocker super moist devil food cake mix directions. Culinary website archive already contains 1 105 207 recipes and it is still growing.
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What should we cook next?
CARROT TOP PESTO:
Traditional pesto is made with basil but you can substitute that with parsley, kale, swiss chard...and obviously carrot tops.
Traditional pesto is made with pine nuts but you can use pecans, walnuts, sunflower seeds, pumpkin seeds...or a mix.
Traditional pesto has Parmesan cheese but you can substitute that with Nutritional Yeast or remove it altogether and add more lemon juice to make it zesty.
We have a family tradition of Pizza and a movie on "Fun Friday." I have taught my sons how to make my whole wheat dough and now I will teach YOU!
NO KNEAD BREAD:
This is pretty easy but does require time which we all have now! The key is to make sure your water is warm enough on day 1. (If you have a thermometer 105-110F)
Start around 3:30pm with your kids, let the dough sit and then 90 minutes before lunch the next day finish it up. Serve up with soup. It's delicious!
Eggs aren't easy to find now a days but if you have a few to spare life your spirits with this Vanilla Cake.
Check here frequently as this is being built live and will keep changing!
Perhaps shelves and produce bins are looking sparse at your grocer. Pick a new fruit or veg and experiment as a family. For Fruit ideas check out my Top Food Challenge Examples.


I’ve been trying to encourage my kids to indulge more in the healthy eating. Because they’re not fat they don’t see why they need to and to be fair they do have a good diet in the main. I just really want them to regularly include a couple of things in their diet. I’d love for them to drink just a shot of Kefir and a half cup of Kombucha a day, I know the huge benefits it gives me, particularly the energy boosts and the gut health benefits.
I’d also like them to include a tablespoon of seeds in their daily food intake either through health bars or just putting some on their cereal or into a smoothie. I use milled flax and it’s tasty and so good for you and it adds a very slight crunch to breakfasts.
Fighting their resistance I urged them “You’re not supposed to like it, see it as medicine, it’s doing your body good, just eat the darned stuff.”
I need to listen to my own advice, food has always been something that’s for fun, pleasure, leisure and I really need to have a slight change of mindset to it being medicine, to see it having a purpose to fulfill in my body. I might be fighting a losing battle with the kids I might have caused them to develop a bad attitude to food already through my own lousy example. But I’m not going to give up trying.


Victoria Sponge Cake (serves 8)
A traditonal British layer cake made up of two buttery and light sponge cake rounds that sandwich a thick layer of raspberry preserve topped with a sprinkling of white granulated sugar.
British Scones, cream and jam
$0.50 extra for fruit
$3.50 extra for cream
$1.50 extra for jam
Similar to American biscuits but made with less butter, usually served warm. Top it off with strawberry preserve and clotted cream as well as Raisins or Cranberries can be added for a delicious twist.
Lemon Drizzle Cake
A light and zesty square sponge cake with a crunchy lemon icing top garnished with a crystallized lemon rind twist.
A layer of light and buttery pastry covered with raspberry preserve topped with a thin almond flavored sponge topped with flaked almonds.
$3 extra for Lemon
A crisp, rich, crumbly type of biscuit (cookie) made with butter and flour topped with white granulated sugar. Lemon zest can be added for a delicious twist.
A very rich but very scrumptious chocolate fridge confection made of crushed graham crackers, butter, golden syrup, coco powder and raisins topped with a layer of chocolate.


It’s faaaallll! It actually felt more like winter to me in Texas this weekend. I’ve lived here for 2 years and have become completely intolerant to any weather below 60 degrees! We really needed a warm meal tonight, something super cozy, and this did the trick! It’s so simple, and it makes plenty of leftovers if you’re just cooking for two.
What you need:
- Chuck roast or round roast, around 2-3 lbs
- 1 yellow onion
- 1 bag baby carrots
- 3 cups beef broth
- 1 tsp onion powder
- 1 tsp garlic powder
- 1 tsp Italian seasoning
- salt and pepper to taste
What to do:
- Pat roast dry, sear on stove over high heat on each side
- Place roast in crockpot.
- Mix together seasonings and sprinkle over roast
- Pour in beef broth.
- Add largely chopped onion and carrots
- Cover and cook on low for 8 hours
- Serve over mashed potatoes


Cooking is among those actions that anyone can take part in. Are you able to store and stick to instructions? Do you have access to simple food preparation gear? If the reply to these concerns is yes, then you will have the capacity to prepare food. If you would like your cooking food skills to advance a bit, read the ideas in this article regarding how to make tasty foods easily which will be adored by every person in your family members.
A cool, dark storage area will protect your herbs freshness for the longest time period. Elements including light-weight and heat can cause your herbal remedies to lose flavor swiftly, resulting in much less flavor becoming included in your favorite recipes. You are able to plan on ground herbs and spices maintaining their potency for any calendar year. Complete spices or herbs are able to keep their flavour for as much as 5 years. When they are kept effectively, they will keep fresh much longer.
If you are focusing on developing a lot more residence-prepared meals, try the library for cookbooks that provide a number of simple dishes which will be exciting to get ready. Try some dishes and be affected person when you create your skills.
When stir-frying various meats, it needs to be thinly sliced around the bias. Frequently this really is difficult to grasp and takes lots of time. Consider the reduce of meats out when it is a bit company but has not become frozen and begin to slice it across the grain diagonally.
A fantastic idea for making use of cooking oils is to ensure you fill it onto the sides from the pan, rather than directly in the pan’s center, so that it will be sufficiently heated up upon getting to the food. This will improve the flavor of the recipe when it is completed cooking.
Don’t dispose of that runny sauce, as there is a simple fix available. Mix one tablespoon of starch and two tablespoons of water. To create a thicker sauce, add the mixture for the sauce, even though it is cooking food on lower heat. To stop the sauce from obtaining overly thick, put the corn starch and normal water blend into the sauce extremely slowly and make certain you are stirring it continually.
To create the cooking food process easier and faster, numerous preparatory actions could be accomplished ahead of time. Complete as many steps beforehand as you can without risking spoilage. You are able to streamline the cooking procedure by doing your prep function well ahead of time. Prepping before you decide to prepare food can make even innovative dishes exciting and reachable.
When preparing poultry stock, it is best to make a huge batch. As opposed to producing just what exactly you need, produce a massive pot so you get some to freeze out and make use of later on. A rich chicken carry will make a savory base for stews, soups along with other dishes. Be certain the carry is cooled, and you then can segment it into heavyweight Ziploc freezer bags and put in the freezer.
If you are looking to shed pounds, you will want to lower the quantity of oil that you use when you cook. Plenty of needless, and harmful, body fat sneak into foods made out of natural oils and butter. To get the exact same outcomes as oils with no unhealthy fat, try using a nonstick squirt.
Solid wood skewers needs to be soaked in plain normal water before each use for the absolute a minimum of half an hour. If you do not accomplish this, your meal may prepare food more quickly than you want, leading to it to lose. To ensure that your food keeps around the skewers, use two skewers instead of one to hold the foods firmly in place.
You should always use cooking food oil in exact measurements. To ensure body fat content inside your foods are as little as achievable, very carefully appraise the oils you prepare with rather than just eyes-balling it. This will provide you with the ability to know just how much oil goes in to the pan at the same time.
Prevent cooking food with a red wine that you simply ordinarily would not find palatable to beverage. If you pick vino that you do not enjoy or use a container you have never tried, you possibly will not like how your meals turns out. It really is possible to locate wines that are designed to be utilized in cooking food.
To avoid obtaining confused when preparing a dinner, make arrangements a day in advance. Before you head to bed at night do the best to cut up vegetables and onions, marinating meats, or producing some sauce. This alleviates tension at suppertime as you have already done portion of the function.
Several fresh vegetables and herbs use a odor that includes a propensity to remain on slicing boards, in spite of how many times you clean them. This will save you from consuming garlic cloves strawberries.
Create your clean-up much easier by washing meals because they are utilized in the cooking food procedure. Possess some warm and soapy normal water on a single area, and clear rinsing drinking water in the other. It is much easier to wash food preparation tools right after using them, and in some cases, you’ll have to have the exact same utensil again later within the cooking food method.
When cooking, it is usually a smart idea to get a tiny creative. You can adjust a formula to match your particular requirements. Put points to taste and shake in the recipe making it your very own. That is a sign of a real prepare!
Win over everyone at home with a simple task like a sandwich by putting the mayonnaise evenly across the a loaf of bread. Folks often spread the mayonnaise too quickly, leading to uneven tasting components. Make sure they obtain the taste of your own distribute in each and every chew for your ideal sandwich experience.
For some folks, food preparation is merely something you must know how to do or perhaps an interesting hobby. To others, it’s a way of making funds. There are so many ways of preparing food, and you should find out everything you can from the people who are the best at it. Therefore, try out some of these suggestions whenever you are in charge of planning a meal.


Garden of Life Vitamin Code Men Multivitamin x 120 Caps
- Comprehensive whole food multi for active men
- Healthy stress response†
- Mental & physical energy†
- Prostate & heart health†
- No synthetic binders or artificial flavors, colors or preservatives
2 Capsules every 12 hours.
Men’s health needs are unique to different stages of life. Vitamin Code Men is a comprehensive whole food multi-nutrient formula, specifically formulated to meet the special needs of men, including a healthy stress response, mental and physical energy, and prostate and heart health.† Over 20 organically grown fruits and vegetables add supporting antioxidants, vitamins and nutrient cofactors. Raw means no high heat, synthetic binders, fillers, artificial flavors, sweeteners, or additives commonly used in tablets. For optimal health and wellness† for men, Vitamin Code Men is the right choice.
Vitamin Code supplements are delivered in a whole food base of fruits and vegetables. These supplements are raw, which not only means that they are produced without high heat, but also means that these nutrients come with their natural cofactors, along with live probiotics and enzymes, just like raw foods! It also means that Vitamin Code raw powders are delivered in capsules without any binders, fillers, artificial flavors, sweeteners or additives—everything you want and nothing you don’t want.
- Over 20 whole food vitamins and minerals
- Raw Organic Fruit & Vegetable Blend
- Live probiotics & enzymes for healthy digestion
- Raw Antioxidant & Immune Support Complex
- Store Name: Garden of Life
- Vendor: Garden of Life
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We are now open the following hours –
Tuesday 5pm to 9pm
Wednesday 5pm to 9pm
Thursday 5pm to 10pm
Friday 5pm to 10pm
Saturday 12pm to 10pm
We are not currently taking reservations, walk-ins only
Takeaway is also available during these times. The most efficient way to order is by clicking the ‘Order Online’ tab above.
Thank you for the overwhelming love and support we have received over the last few days.
We are pretty excited to be waiting tables and cooking for you again but as you all know we are limited in the numbers we can serve.
We are not taking bookings but we are open from Tuesday to Saturday from 5pm to 9pm – (last orders) for walk-ins. You can view our menu by clicking on the ‘menu’ tab above. We are able to turn these tables through the night and hopefully do a few more diners.
We are still offering takeaway during this time too (click ‘order online’ tab above to view take away menu)
Takeaway menu available from Tuesday to Saturday 5pm to 9pm
Call 9357 1744 to order or click ‘order online’ above for same day orders and pre-orders.
fried, crumbed Sicilian olives filled with goats cheese 10
Calamari Sant’ Andrea
squid fried, rocket, balsamic 20
Pretzel (William St Classic)
whipped roe, bottarga, warm pretzel 15
traditional Italian vegetable soup 15
buffalo mozzarella, heirloom tomato, eggplant 20
sliced veal with tuna mayonnaise 19
bolognese 20 (70 family)
spaghetti, scampi, cherry tomato, bisque, chilli 40
Parmigiana di Melanzane
eggplant parmigiana 20
veal milanese, spinach, potatoes 27
Pollo alla Cacciatora
free range chicken, olives, peppers, oregano 26
rocket, cherry tomato, grana 10
potato, garlic, rosemary 8
sautéed spinach 10
10 (30 family)


18 Jun summer black truffle in NYC
Paolo Amadori and Sabatino Tartufi
Black summer truffle experience.
Friendship and good food in New York City
The success of the collaboration between Paolo Amadori and Sabatino Tartufi continues, on the occasion of the 65th Summer Fancy Food in NYC.
The events will open with a unique evening at The James Beard Foundation where Paolo, ambassador of Italian cuisine, will cook a menu to celebrate the taste and the surprising aromas of the Black Summer Truffle.


An Island Farm.
The Croft is a quaint river-island farm – situated on just over five acres – located in Portland, Oregon, near where the Willamette and Columbia rivers converge. The island, which is almost twice the size of Manhattan, has only 1000 human inhabitants, and is mostly a wildlife refuge. For a hundred years the field we currently farm was a pasture for sheep. But now it is our home, work-space, and a place that we cultivate daily. Our farm is a passionate labor of love for our small family.
The Croft is committed to harvesting organically-minded vegetables, blueberries, honey, and crisp cider apples (and loving our nonhuman animals!). We operate a small, artisan produce stand year-round that helps feed individuals in the Portland Metro area, and keeps our farm – and a few our island neighbors' farms – thriving. We sell directly to families and small organizations via our CSA program. We also invite guests to come visit and learn about diversified farming and low-impact, small-home living.
We really love what we do and how we live.


Item #: 431894
Standard Fryer Boil Out removes the carbon build-up in fry pots and is economical and easy to use. Clean heating elements maintain constant temperature during frying which results in quality foods and reduces fryer down time. Each 8 lb. container has enough to do approximately 10 Boil Outs for a 50 lb. capacity fryer. There are two 8 lb. containers per case. The standard product contains sodium hydroxide and is corrosive to soft metals such as aluminum and copper.