The U.S. Food and Drug Administration is warning consumers not to eat Queso Fresco Fresh Cheese Mexican style soft cheese (two specific lots) or any Queso Cotija Molido Mexican style grated cheese manufactured and distributed by Peregrina Cheese Corp. of New York City. These products could be contaminated with Listeria monocytogenes, an organism which can cause serious and sometimes fatal infections in pregnant women, young children, frail or elderly people, and others with weakened immune systems.
Although healthy individuals may suffer only short-term symptoms such as high fever, severe headache, stiffness, nausea, abdominal pain and diarrhea, Listeria monocytogenes infection can cause miscarriages and stillbirths among pregnant women. Consumers who may have recently consumed these products and have these symptoms should contact their health care providers.
No illnesses are known to be associated with the products at this time. The company is recalling certain products based on sampling and analysis by the FDA that detected Listeria monocytogenesin some of the samples.
The company is recalling two lots of its Queso Fresco Fresh Cheese Mexican style soft cheese and one lot of its Queso Cotija Molido Mexican style grated cheese.
The Queso Fresco Fresh Cheese comes in a 14-ounce foil wrapped packages marked with lot number 4469 or 4477 affixed to each package on a white sticker and bearing UPC number 8 17424 00024 6 and Plant # 36-8431.
The Queso Cotija Molido Cheese comes in 15-ounce clear plastic bags that are marked with UPC number 8 17424 00027 7 and Plant # 36-1388, but do not contain a lot number or production date.
Both products were distributed to retail stores in the New York City boroughs of Brooklyn, Queens, Bronx and Manhattan, and two towns in Pennsylvania (Scranton and Hazelton) in early February. The company has contacted all its customers and instructed them to destroy all affected products in their inventory.
Consumers who purchased any of the products are urged to discard them immediately. Although the FDA detected Listeria monocytogenesin only one production date of Peregrina Cheese Corporation's Queso Cotija Molido Cheese, the agency is urging consumers to discard all of these products because they do not contain a lot code or production day code to allow consumers to distinguish between a product that is of concern and a product that is not of concern.
Please direct questions regarding this recall to Peregrina Cheese Corporation at (718) 456-2391, Monday - Friday from 9 am – 4:30 pm EST.
Tuesday, March 10, 2009
Sunday, March 8, 2009
Chloe Foods Corporation Announces Voluntary Recall of Chloe Farms Brand Marinated Sun Dried Tomatoes
Chloe Foods Corporation of Brooklyn, NY is recalling its Chloe Farms brand Marinated Sun Dried Tomatoes because they contain undeclared sulfites. Consumers who have sensitivity to sulfites run the risk of serious of life-threatening allergic reactions if they consume this product.
The product is packaged in 8 oz plastic containers. All production lot codes are affected and the product has been distributed to Golub Corporation at 501 Duanesburg Road, Schenectady, NY, 12306. It is a product of USA.
The recall was initiated after routine sampling by New York State Department of Agriculture and Markets Food Inspectors and subsequent analysis of the product by Food Laboratory personnel revealed the presence of sulfites in Chloe Farms brand Marinated Sun Dried Tomatoes which were not declared on the label. The consumption of 10 milligrams of sulfites per serving has been reported to elicit severe reactions in some asthmatics. Anaphylactic shock could occur in certain sulfite sensitive individuals upon ingesting 10 milligrams or more of sulfites.
No illnesses have been reported to date in connection with this issue.
Consumers who have purchased Chloe Farms brand Marinated Sun Dried Tomatoes are urged to contact Chloe Foods Corporation for a full refund. Consumers with questions may contact the company at 1-718-827-9000.
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The product is packaged in 8 oz plastic containers. All production lot codes are affected and the product has been distributed to Golub Corporation at 501 Duanesburg Road, Schenectady, NY, 12306. It is a product of USA.
The recall was initiated after routine sampling by New York State Department of Agriculture and Markets Food Inspectors and subsequent analysis of the product by Food Laboratory personnel revealed the presence of sulfites in Chloe Farms brand Marinated Sun Dried Tomatoes which were not declared on the label. The consumption of 10 milligrams of sulfites per serving has been reported to elicit severe reactions in some asthmatics. Anaphylactic shock could occur in certain sulfite sensitive individuals upon ingesting 10 milligrams or more of sulfites.
No illnesses have been reported to date in connection with this issue.
Consumers who have purchased Chloe Farms brand Marinated Sun Dried Tomatoes are urged to contact Chloe Foods Corporation for a full refund. Consumers with questions may contact the company at 1-718-827-9000.
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Friday, March 6, 2009
Onions Offer Everyday Dishes Something Extra
(NAPSI)-One easy way to add a zesty burst of flavor to any meal is to slice up an onion. The inexpensive and versatile vegetable offers subtle variations of its tantalizing flavor during different seasons.
In spring and summer, the flavor of onions is milder as the vegetables have a higher water content, which is noticeable by their light-colored, thin skin.
That difference may be deliciously evident in this warm-weather meal--Stuffed Panini with Sautéed Onions. To vary the flavor, caramelize or grill the onions.
Stuffed Panini with Sautéed Onions
(Makes 4 servings)
2 medium to large onions, peeled and trimmed
3 tablespoons olive or vegetable oil
4 to 8 ounces sliced deli chicken or shredded leftover chicken
1 large red bell pepper, halved, seeded and sliced or 1 large tomato, sliced
2 cups fresh spinach
4 seeded burger buns or other large round rolls
4 slices Swiss cheese
Dry crumbled basil, to taste (optional)
Slice onions into rings and sauté in oil over medium heat for 10-12 minutes or until tender. Layer chicken, bell pepper (or tomato slice) and spinach leaves evenly onto bottoms of the 4 buns. Top each bun with sautéed onions, cheese and basil. Close buns. Place one sandwich at a time into preheated panini maker or other hinged contact grill (may fit two at a time with larger grill). Grill 10 to 12 minutes or until golden, hot and melted.
Note: If you don't have a hinged grill, cook sandwiches over medium-low heat about 10 minutes in a preheated, oiled heavy skillet, with another skillet pressing down on top. Watch the top pan as the buns cook. As the cheese melts, the buns may slide and the top pan may need to be stabilized.
More information and recipes are available at the National Onion Association Web site at www.onions-usa.org.
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In spring and summer, the flavor of onions is milder as the vegetables have a higher water content, which is noticeable by their light-colored, thin skin.
That difference may be deliciously evident in this warm-weather meal--Stuffed Panini with Sautéed Onions. To vary the flavor, caramelize or grill the onions.
Stuffed Panini with Sautéed Onions
(Makes 4 servings)
2 medium to large onions, peeled and trimmed
3 tablespoons olive or vegetable oil
4 to 8 ounces sliced deli chicken or shredded leftover chicken
1 large red bell pepper, halved, seeded and sliced or 1 large tomato, sliced
2 cups fresh spinach
4 seeded burger buns or other large round rolls
4 slices Swiss cheese
Dry crumbled basil, to taste (optional)
Slice onions into rings and sauté in oil over medium heat for 10-12 minutes or until tender. Layer chicken, bell pepper (or tomato slice) and spinach leaves evenly onto bottoms of the 4 buns. Top each bun with sautéed onions, cheese and basil. Close buns. Place one sandwich at a time into preheated panini maker or other hinged contact grill (may fit two at a time with larger grill). Grill 10 to 12 minutes or until golden, hot and melted.
Note: If you don't have a hinged grill, cook sandwiches over medium-low heat about 10 minutes in a preheated, oiled heavy skillet, with another skillet pressing down on top. Watch the top pan as the buns cook. As the cheese melts, the buns may slide and the top pan may need to be stabilized.
More information and recipes are available at the National Onion Association Web site at www.onions-usa.org.
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Tuesday, March 3, 2009
Celebrate The World's Most Popular Fruit With Sparkling Mango Sangria
(NAPSI)-With warmer weather upon us, there isn't a better time to entertain guests with a refreshing sangria complete with a fresh twist of mango. This Sparkling Mango Strawberry Sangria is a fun, nonalcoholic twist on the traditional drink recipe and is full of fresh mangos, strawberries, orange and lemon juices, cinnamon and lemon-lime soda. You can also easily create an adult version.
Not only do mangos sparkle in a variety of dishes and beverages, they're an excellent source of vitamins A and C and a good source of fiber. Try this delicious new take on a classic and discover another reason mangos are the world's most popular fruit.
Sparkling Mango Strawberry Sangria (Nonalcoholic)
9 ounces fresh mango and strawberry puree (6 large strawberries with 1 ounce simple syrup plus 6 ounces strained mango puree)
6 ounces fresh orange juice
6 ounces fresh lemon juice
3 ounces simple syrup (mint infused) or to taste*
2 cinnamon sticks
1 liter lemon-lime soda
Fruit for garnish: mango, strawberries, orange, lemon and mint sprigs
Place above ingredients (excluding lemon-lime soda) into a large glass container, cover and refrigerate overnight. When ready to serve, pour into an ice-filled pitcher to 2/3 full. Add fresh sliced fruits and top with lemon-lime soda, stir gently to mix. Serve in ice-filled wineglasses with fresh fruit.
To make the adult version, add four ounces of orange liqueur and four ounces of lime-flavored vodka to the large glass container, cover and refrigerate overnight. When ready, replace the lemon-lime soda with one bottle of chilled Prosecco.
* Simple syrup: Mix a 1:1 ratio of water to sugar; bring water to a boil, add sugar to dissolve and cool.
For more recipes and instructions on how to select and cut a mango, visit www.mango.org.
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Not only do mangos sparkle in a variety of dishes and beverages, they're an excellent source of vitamins A and C and a good source of fiber. Try this delicious new take on a classic and discover another reason mangos are the world's most popular fruit.
Sparkling Mango Strawberry Sangria (Nonalcoholic)
9 ounces fresh mango and strawberry puree (6 large strawberries with 1 ounce simple syrup plus 6 ounces strained mango puree)
6 ounces fresh orange juice
6 ounces fresh lemon juice
3 ounces simple syrup (mint infused) or to taste*
2 cinnamon sticks
1 liter lemon-lime soda
Fruit for garnish: mango, strawberries, orange, lemon and mint sprigs
Place above ingredients (excluding lemon-lime soda) into a large glass container, cover and refrigerate overnight. When ready to serve, pour into an ice-filled pitcher to 2/3 full. Add fresh sliced fruits and top with lemon-lime soda, stir gently to mix. Serve in ice-filled wineglasses with fresh fruit.
To make the adult version, add four ounces of orange liqueur and four ounces of lime-flavored vodka to the large glass container, cover and refrigerate overnight. When ready, replace the lemon-lime soda with one bottle of chilled Prosecco.
* Simple syrup: Mix a 1:1 ratio of water to sugar; bring water to a boil, add sugar to dissolve and cool.
For more recipes and instructions on how to select and cut a mango, visit www.mango.org.
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Monday, March 2, 2009
Recession-Proof Recipes Hit a Download High
/PRNewswire/ -- The Unilever Consumer Kitchens report the comeback story of 2009 is the return of cooks to their home kitchens. With many people tightening their wallets and replacing dinners out with dinner at home, the challenge for cooks of every skill level is how to create budget-friendly and easy-to-prepare meals. With the surge of interest for recipe and meal ideas, the Consumer Kitchens at one of world's leading packaged goods companies, makers of Bertolli, Hellmann's, Breyers, to name a few, reveal that the search for recession-proof recipes is on the rise as evident with the increased web traffic to Unilever's recipe database www.MakingLifeBetter.com.
"During the month of January, we experienced record-high numbers of recipe downloads, as people today look to do more with less," explained Lauren Dellabella, Co-Manager, The Unilever Consumer Kitchens. "Meal solutions and recipe ideas from trusted brands can deliver a great value to help consumers get more out of life by creating delicious meals that save time and money."
With comprehensive online recipe resources like Unilever's www.MakingLifeBetter.com, it's easy to find go-to meal ideas that are fresh and simple to prepare. Here are five popular recipes that deliver convenience, great taste and tap into people's growing interest for finger foods, hearty meals and slow cooking.
RIGATONI BOLOGNESE
2 servings
Prep Time: 20 minutes Cook Time: 20 minutes
Cost per recipe: $6.22*
Cost per serving: $3.11
-- 1 Tbsp. Bertolli(R) Classico(TM) Olive Oil
-- 1 medium onion, chopped
-- 1/2 lb. ground beef
-- 1/4 cup dry red wine
-- 1 pouch Bertolli(R) Premium Champignon & Portobello Mushroom Pasta
Sauce
-- 1/4 cup heavy or whipping cream
-- 4 oz. rigatoni or large tube pasta, cooked and drained
1. Heat Olive Oil in 10-inch nonstick skillet over medium-high
heat and cook onion, stirring occasionally, 3 minutes or
until tender.
2. Stir in ground beef and cook 4 minutes; drain. Stir in wine
and cook 30 seconds. Stir in Pasta Sauce. Reduce heat to low
and simmer uncovered 10 minutes.
3. Stir in cream; heat through. Serve over hot rigatoni and
sprinkle, if desired, with grated Parmesan cheese.
BUFFALO-STYLE WINGS
8 appetizer servings
Prep Time: 5 minutes Cook Time: 50 minutes
Cost per recipe: $5.76
Cost per serving: $0.72
-- 2 lbs. chicken wings (about 15)
-- 2 Tbsp. Shedd's Spread Country Crock(R) Calcium plus Vitamin D or
Shedd's Spread Country Crock(R) Spread, melted
-- 2 Tbsp. hot pepper sauce
-- 1 tsp. sesame seeds, toasted (optional)
-- 1/2 tsp. salt
1. Preheat oven to 425°. Spray 13 x 9-inch baking pan with
nonstick cooking spray; set aside. Cut tips off chicken
wings. Cut wings in half at joint.
2. Arrange wings in prepared pan. Bake 50 minutes or until
wings are thoroughly cooked and crispy.
3. Meanwhile, combine melted spread, hot pepper sauce, sesame
seeds and salt in large bowl. Add cooked wings; toss to
coat.
COUNTRY-STYLE POT ROAST
8 servings
Prep Time: 10 minutes Cook Time: 2 hours 40 minutes
Cost per recipe: $10.00
Cost per serving: $1.25
-- 3- to 3-1/2- lb. boneless beef pot roast (rump, chuck or round)
-- 1 envelope Lipton(R) Recipe Secrets(R) Onion Soup Mix
-- 2-1/2 cups water
-- 4 medium all-purpose potatoes (about 2 lbs.), cut into 1-inch pieces
-- 4 carrots, sliced
-- 2 to 4 Tbsp. all-purpose flour
1. Brown roast in Dutch oven or 6-quart saucepot over medium-
high heat. Add Lipton(R) Recipe Secrets(R) Onion Soup Mix
blended with 2 cups water. Bring to a boil over high heat.
Reduce heat to low and simmer covered, turning roast
occasionally, 2 hours.
2. Add vegetables and cook an additional 30 minutes or until
vegetables and roast are tender; remove roast and
vegetables.
3. For gravy, blend remaining 1/2 cup water with flour; stir
into Dutch oven. Bring to a boil over high heat. Reduce heat
to low and simmer uncovered, stirring constantly, until
thickened, about 5 minutes.
SLOW COOKER METHOD:
1. Add vegetables, then roast in slow cooker.
2. Add Soup Mix blended with 2 cups water. Cook covered on LOW
8 to 10 hours or HIGH 4 to 6 hours or until roast is tender.
3. Remove roast and vegetables to serving platter.
4. Blend remaining 1/2 cup water with flour and stir into
juices in slow cooker. Cook covered on HIGH 15 minutes or
until thickened.
NO-FRY WHITE CHICKEN PARMIGIANO
4 servings
Prep Time: 15 minutes Cook Time: 30 minutes
Cost per recipe: $11.28
Cost per serving: $2.82
-- 4 boneless, skinless chicken breast halves (about 1-1/4 lbs.)
-- 1 egg, slightly beaten
-- 3/4 cup Italian seasoned dry bread crumbs
-- 1/4 tsp. paprika
-- 1 jar Bertolli(R) Creamy Alfredo Sauce
-- 1 medium tomato, chopped
-- 4 ounces fresh mozzarella cheese, thickly sliced
-- 1/4 cup grated Parmesan cheese
1. Preheat oven to 400°. Dip chicken in egg, then bread crumbs
combined with paprika, coating well. In 13 x 9-inch baking
dish, arrange chicken.
2. Bake 20 minutes. Evenly pour 1 cup Pasta Sauce over chicken,
then top chicken with tomato and cheeses. Bake an additional
10 minutes or until chicken is thoroughly cooked.
3. Garnish, if desired, with chopped fresh basil and ground
black pepper. Serve with remaining sauce, heated, and, if
desired, hot cooked pasta.
SLOW-COOKER BBQ PORK
10 servings
Prep time: 15 minutes Cook time: 4 hours
-- 3-1/2-lb. boneless pork shoulder
-- 1 jar (1 lb. 10 oz.) Ragu(R) Old World Style(R) Pasta Sauce
-- 1/2 cup firmly packed light brown sugar
-- 1/4 cup apple cider vinegar
-- 1 medium onion, chopped
-- 2 Tbsp. Dijon mustard
-- 1/2 tsp. ground chipotle chile pepper
-- 2 cloves garlic, chopped
1. Season pork, if desired, with salt and ground black pepper.
Arrange pork in 4-1/2-quart slow cooker sprayed with
nonstick cooking spray.
2. Combine remaining ingredients in medium bowl; pour over
pork. Cook covered on LOW 8 to 10 hours or HIGH 4 to 6
hours.
3. Remove pork from sauce. Shred pork with two forks. Return
shredded pork to sauce; stir. Serve, if desired, on whole
grain rolls.
TIP: This slow cooked pork makes the perfect wrap for lunch the next day.
*All costs based on average retail prices at national supermarkets.
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"During the month of January, we experienced record-high numbers of recipe downloads, as people today look to do more with less," explained Lauren Dellabella, Co-Manager, The Unilever Consumer Kitchens. "Meal solutions and recipe ideas from trusted brands can deliver a great value to help consumers get more out of life by creating delicious meals that save time and money."
With comprehensive online recipe resources like Unilever's www.MakingLifeBetter.com, it's easy to find go-to meal ideas that are fresh and simple to prepare. Here are five popular recipes that deliver convenience, great taste and tap into people's growing interest for finger foods, hearty meals and slow cooking.
RIGATONI BOLOGNESE
2 servings
Prep Time: 20 minutes Cook Time: 20 minutes
Cost per recipe: $6.22*
Cost per serving: $3.11
-- 1 Tbsp. Bertolli(R) Classico(TM) Olive Oil
-- 1 medium onion, chopped
-- 1/2 lb. ground beef
-- 1/4 cup dry red wine
-- 1 pouch Bertolli(R) Premium Champignon & Portobello Mushroom Pasta
Sauce
-- 1/4 cup heavy or whipping cream
-- 4 oz. rigatoni or large tube pasta, cooked and drained
1. Heat Olive Oil in 10-inch nonstick skillet over medium-high
heat and cook onion, stirring occasionally, 3 minutes or
until tender.
2. Stir in ground beef and cook 4 minutes; drain. Stir in wine
and cook 30 seconds. Stir in Pasta Sauce. Reduce heat to low
and simmer uncovered 10 minutes.
3. Stir in cream; heat through. Serve over hot rigatoni and
sprinkle, if desired, with grated Parmesan cheese.
BUFFALO-STYLE WINGS
8 appetizer servings
Prep Time: 5 minutes Cook Time: 50 minutes
Cost per recipe: $5.76
Cost per serving: $0.72
-- 2 lbs. chicken wings (about 15)
-- 2 Tbsp. Shedd's Spread Country Crock(R) Calcium plus Vitamin D or
Shedd's Spread Country Crock(R) Spread, melted
-- 2 Tbsp. hot pepper sauce
-- 1 tsp. sesame seeds, toasted (optional)
-- 1/2 tsp. salt
1. Preheat oven to 425°. Spray 13 x 9-inch baking pan with
nonstick cooking spray; set aside. Cut tips off chicken
wings. Cut wings in half at joint.
2. Arrange wings in prepared pan. Bake 50 minutes or until
wings are thoroughly cooked and crispy.
3. Meanwhile, combine melted spread, hot pepper sauce, sesame
seeds and salt in large bowl. Add cooked wings; toss to
coat.
COUNTRY-STYLE POT ROAST
8 servings
Prep Time: 10 minutes Cook Time: 2 hours 40 minutes
Cost per recipe: $10.00
Cost per serving: $1.25
-- 3- to 3-1/2- lb. boneless beef pot roast (rump, chuck or round)
-- 1 envelope Lipton(R) Recipe Secrets(R) Onion Soup Mix
-- 2-1/2 cups water
-- 4 medium all-purpose potatoes (about 2 lbs.), cut into 1-inch pieces
-- 4 carrots, sliced
-- 2 to 4 Tbsp. all-purpose flour
1. Brown roast in Dutch oven or 6-quart saucepot over medium-
high heat. Add Lipton(R) Recipe Secrets(R) Onion Soup Mix
blended with 2 cups water. Bring to a boil over high heat.
Reduce heat to low and simmer covered, turning roast
occasionally, 2 hours.
2. Add vegetables and cook an additional 30 minutes or until
vegetables and roast are tender; remove roast and
vegetables.
3. For gravy, blend remaining 1/2 cup water with flour; stir
into Dutch oven. Bring to a boil over high heat. Reduce heat
to low and simmer uncovered, stirring constantly, until
thickened, about 5 minutes.
SLOW COOKER METHOD:
1. Add vegetables, then roast in slow cooker.
2. Add Soup Mix blended with 2 cups water. Cook covered on LOW
8 to 10 hours or HIGH 4 to 6 hours or until roast is tender.
3. Remove roast and vegetables to serving platter.
4. Blend remaining 1/2 cup water with flour and stir into
juices in slow cooker. Cook covered on HIGH 15 minutes or
until thickened.
NO-FRY WHITE CHICKEN PARMIGIANO
4 servings
Prep Time: 15 minutes Cook Time: 30 minutes
Cost per recipe: $11.28
Cost per serving: $2.82
-- 4 boneless, skinless chicken breast halves (about 1-1/4 lbs.)
-- 1 egg, slightly beaten
-- 3/4 cup Italian seasoned dry bread crumbs
-- 1/4 tsp. paprika
-- 1 jar Bertolli(R) Creamy Alfredo Sauce
-- 1 medium tomato, chopped
-- 4 ounces fresh mozzarella cheese, thickly sliced
-- 1/4 cup grated Parmesan cheese
1. Preheat oven to 400°. Dip chicken in egg, then bread crumbs
combined with paprika, coating well. In 13 x 9-inch baking
dish, arrange chicken.
2. Bake 20 minutes. Evenly pour 1 cup Pasta Sauce over chicken,
then top chicken with tomato and cheeses. Bake an additional
10 minutes or until chicken is thoroughly cooked.
3. Garnish, if desired, with chopped fresh basil and ground
black pepper. Serve with remaining sauce, heated, and, if
desired, hot cooked pasta.
SLOW-COOKER BBQ PORK
10 servings
Prep time: 15 minutes Cook time: 4 hours
-- 3-1/2-lb. boneless pork shoulder
-- 1 jar (1 lb. 10 oz.) Ragu(R) Old World Style(R) Pasta Sauce
-- 1/2 cup firmly packed light brown sugar
-- 1/4 cup apple cider vinegar
-- 1 medium onion, chopped
-- 2 Tbsp. Dijon mustard
-- 1/2 tsp. ground chipotle chile pepper
-- 2 cloves garlic, chopped
1. Season pork, if desired, with salt and ground black pepper.
Arrange pork in 4-1/2-quart slow cooker sprayed with
nonstick cooking spray.
2. Combine remaining ingredients in medium bowl; pour over
pork. Cook covered on LOW 8 to 10 hours or HIGH 4 to 6
hours.
3. Remove pork from sauce. Shred pork with two forks. Return
shredded pork to sauce; stir. Serve, if desired, on whole
grain rolls.
TIP: This slow cooked pork makes the perfect wrap for lunch the next day.
*All costs based on average retail prices at national supermarkets.
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Saturday, February 28, 2009
Best Blueberry Bagels
I love blueberry bagels as my hips can attest! I have been on a quest for the perfect blueberry bagel in recent months and, after trying every brand available in the Atlanta area (aside from private bakeries) I have found MY winner.
It's the Kroger brand. They have more blueberries, more taste and they have a very nice texture or consistency (can't think of the perfect word). By consistency I mean they aren't too dry, they stay nice and blueberryish when toasted.
It's the only one I can eat without having to add butter, which is a miracle in my book much as I love to slather butter on everything.
Another nice part of finding these to be my favorite on the blueberry bagel quest is that they're also the least expensive.
Nice.
It's the Kroger brand. They have more blueberries, more taste and they have a very nice texture or consistency (can't think of the perfect word). By consistency I mean they aren't too dry, they stay nice and blueberryish
It's the only one I can eat without having to add butter, which is a miracle in my book much as I love to slather butter on everything.
Another nice part of finding these to be my favorite on the blueberry bagel quest is that they're also the least expensive.
Nice.
Tuesday, February 24, 2009
It's National Pancake Week! Celebrate Heritage and History With a Log Cabin Breakfast
/PRNewswire/ -- Log Cabin(R), a family household tradition since 1888, would like to help you celebrate National Pancake Week with delicious breakfast recipes! Log Cabin, the family favorite table syrup, was named to honor President Abraham Lincoln because Lincoln, as well as 6 other US Presidents, was born in a log cabin. From February 23 - February 28th, during National Pancake Week there's no better way to celebrate than with breakfast made with Log Cabin syrup!
"Our heritage is important to us, during National Pancake Week and all of the time," says Alli Meyer, Associate Brand Manager of Pinnacle Foods. "With a history like ours, it's no surprise that Log Cabin continues to stand for the most authentic table syrup, known for its unique maple taste."
Log Cabin can be found across the country in Log Cabin Original Flavor, Log Cabin Lite, and Log Cabin Sugar Free. Use the following Log Cabin recipe ideas for breakfast inspiration:
Apple Pecan Baked Pancake
(Serves 4)
Ingredients:
------------
1/2 c. favorite pancake mix
2 tbsp. butter -- (melted)
1 c. Granny Smith apple -- (peeled and sliced)
1/3 c. pecans -- (chopped)
3 c. Log Cabin syrup
1/2 tsp. cinnamon -- (ground)
Instructions:
-------------
Heat oven to 350 degrees. Prepare pancake mix according to package
directions; and set aside. Pour melted butter in 9" pie plate. Place
apple slices in bottom of pie plate; sprinkle cinnamon and pecans
and drizzle syrup over apples; carefully pour batter on top. Bake at
350 degrees F for 30-35 minutes or until top springs back when
touched. Loosen edges and invert onto serving plate. Cut in wedges
and serve with warm maple syrup and/or fresh apple butter. Serves 4
to 6. Good served with sausage links.
FRENCH TOAST FINGERS
(Serves 6)
Ingredients:
------------
6 eggs, lightly beaten
1 cup milk
2 teaspoons vanilla extract
12 slices French bread
1 tablespoon butter or margarine
Log Cabin Syrup
Directions:
-----------
In a shallow dish or plate, combine eggs, milk and vanilla. Add bread
and soak for 5 minutes, turning once to coat. Place on well greased
baking sheet and dot each slice with butter. Bake at 450 degrees F. Cut
into finger like strips and top with Log Cabin syrup. Try building your
French toast fingers into a log cabin, like the one President Lincoln
was born in!
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"Our heritage is important to us, during National Pancake Week and all of the time," says Alli Meyer, Associate Brand Manager of Pinnacle Foods. "With a history like ours, it's no surprise that Log Cabin continues to stand for the most authentic table syrup, known for its unique maple taste."
Log Cabin can be found across the country in Log Cabin Original Flavor, Log Cabin Lite, and Log Cabin Sugar Free. Use the following Log Cabin recipe ideas for breakfast inspiration:
Apple Pecan Baked Pancake
(Serves 4)
Ingredients:
------------
1/2 c. favorite pancake mix
2 tbsp. butter -- (melted)
1 c. Granny Smith apple -- (peeled and sliced)
1/3 c. pecans -- (chopped)
3 c. Log Cabin syrup
1/2 tsp. cinnamon -- (ground)
Instructions:
-------------
Heat oven to 350 degrees. Prepare pancake mix according to package
directions; and set aside. Pour melted butter in 9" pie plate. Place
apple slices in bottom of pie plate; sprinkle cinnamon and pecans
and drizzle syrup over apples; carefully pour batter on top. Bake at
350 degrees F for 30-35 minutes or until top springs back when
touched. Loosen edges and invert onto serving plate. Cut in wedges
and serve with warm maple syrup and/or fresh apple butter. Serves 4
to 6. Good served with sausage links.
FRENCH TOAST FINGERS
(Serves 6)
Ingredients:
------------
6 eggs, lightly beaten
1 cup milk
2 teaspoons vanilla extract
12 slices French bread
1 tablespoon butter or margarine
Log Cabin Syrup
Directions:
-----------
In a shallow dish or plate, combine eggs, milk and vanilla. Add bread
and soak for 5 minutes, turning once to coat. Place on well greased
baking sheet and dot each slice with butter. Bake at 450 degrees F. Cut
into finger like strips and top with Log Cabin syrup. Try building your
French toast fingers into a log cabin, like the one President Lincoln
was born in!
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Monday, February 23, 2009
Spice Up Your Meals with Latin Flavors
(ARA) – Most at-home chefs have five to 10 go-to recipes for the week, leaving them in a repetitive cooking rut. Whether you're a seasoned chef or just making your way around the kitchen, exploring different cuisines and experimenting with flavors can be simple and bring fresh life and authenticity to everyday meals. One tasty cuisine with readily available ingredients that is growing in popularity in the United States is Latin cuisine.
"Latin and Mexican flavors offer rich, bold tastes, textures and possibilities," says 2008 James Beard Award winner Chef Michelle Bernstein-Martinez, author of the new cookbook, Cuisine a Latina. "Authentic, ethnic ingredients are widely available in supermarkets, allowing any at-home chef to try something new in their meals."
Here are a few of Bernstein-Martinez's secrets to bringing her love of Latin and Mexican flavors to your kitchen:
Fresh, natural ingredients
The ingredients you choose for your dishes are just as important as the preparation of the food. Latin meals are known for their freshness and authenticity. To kick things up a notch, incorporate different fruits and vegetables such as plantains, limes, avocados and Spanish or yellow onions into everyday meals. Adding spices like ginger, chilies and cilantro, often used in the Latin culinary world, can add bold flavor to a dish.
One of the top and most easily accessible ingredients in Mexican cuisine is cheese, so look for natural and authentic cheeses with distinctive and full flavor, such as the El Regalo Manchego and Anejo Enchilado found in Sargento Artisan Blends Shredded Authentic Mexican Cheese.
Comfort food
Many Latin dishes offer the hearty and rich characteristics of comfort food, with a few twists and exciting flavors. Creamy polenta (corn grits) with sausage, poblano peppers stuffed with shrimp and rice and chili-spiced onion rings with Mexican cheese fondue are all rich and warm meals sure to become favorites.
Authentic antojitos
Antojitos, also known as appetizers or "little cravings," are small dishes of traditional Mexican cuisine. Often found in Latin restaurants, these small meals are great for entertaining or offering variety during dinnertime. One antojito recipe idea is mini open-faced plantain sandwiches with grilled steak, avocado, chilies and Sargento Artisan Blends Authentic Mexican Cheese.
This recipe for Sweet Corn and Cheese Empanadas by Bernstein-Martinez is another antojito that is sweet, savory and perfect for bringing Latin flavor into your kitchen.
Sweet Corn and Cheese Empanadas
Serves 4
Ingredients
Dough:
2 cups all-purpose flour
1 teaspoon salt
1/4 pound plus 2 tablespoons butter, cut into small cubes
1/3 cup cold water
Canola oil for frying
*May substitute refrigerated or frozen pie crust dough
Filling:
1 tablespoon butter
1 tablespoon oil
1 Spanish or yellow onion, chopped fine
4-1/2 cups (6 ears) corn, off the cob
1 tablespoon granulated sugar
2 tablespoons heavy cream
Salt and pepper to taste
1 bunch scallions, sliced thin
1 cup (4 oz.) Sargento Artisan Blends Shredded Authentic Mexican Cheese
1 tablespoon chopped Italian parsley
Directions
1. Preheat oven to 375 to 400 F.
2. To prepare the dough: Combine flour, salt and butter in food processor; run until it becomes a coarse meal. Add all the water and pulse until it forms a dough. Allow to rest.
3. To prepare the filling: In a saute pan on medium heat, place the butter and oil. Add the onion, cook for 3 to 4 minutes; add the corn. Cook, stirring, for about 4 minutes. Lower the heat and add sugar, salt, pepper and cream. Cook for 3 to 4 minutes. Add the scallions, parsley and cheese. Stir until all ingredients are incorporated well. Remove from heat and allow to cool in the refrigerator.
4. Roll the dough out on a lightly floured surface, making a circle about 1/8-inch thick. With a cookie cutter 5 inches in diameter, cut circles. Place about 1 to 1-1/2 tablespoons of the filling into the center of each circle. Moisten the exposed dough with water. Fold the empanada in half, pressing the edges firmly together and press the tines of a fork around the edge to seal.
5. Bake about 10 minutes or until golden or heat 2 inches of oil to 325 to 350 F in a large pot; fry in hot oil until golden.
For more recipes, visit Sargento.com.
Courtesy of ARAcontent
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"Latin and Mexican flavors offer rich, bold tastes, textures and possibilities," says 2008 James Beard Award winner Chef Michelle Bernstein-Martinez, author of the new cookbook, Cuisine a Latina. "Authentic, ethnic ingredients are widely available in supermarkets, allowing any at-home chef to try something new in their meals."
Here are a few of Bernstein-Martinez's secrets to bringing her love of Latin and Mexican flavors to your kitchen:
Fresh, natural ingredients
The ingredients you choose for your dishes are just as important as the preparation of the food. Latin meals are known for their freshness and authenticity. To kick things up a notch, incorporate different fruits and vegetables such as plantains, limes, avocados and Spanish or yellow onions into everyday meals. Adding spices like ginger, chilies and cilantro, often used in the Latin culinary world, can add bold flavor to a dish.
One of the top and most easily accessible ingredients in Mexican cuisine is cheese, so look for natural and authentic cheeses with distinctive and full flavor, such as the El Regalo Manchego and Anejo Enchilado found in Sargento Artisan Blends Shredded Authentic Mexican Cheese.
Comfort food
Many Latin dishes offer the hearty and rich characteristics of comfort food, with a few twists and exciting flavors. Creamy polenta (corn grits) with sausage, poblano peppers stuffed with shrimp and rice and chili-spiced onion rings with Mexican cheese fondue are all rich and warm meals sure to become favorites.
Authentic antojitos
Antojitos, also known as appetizers or "little cravings," are small dishes of traditional Mexican cuisine. Often found in Latin restaurants, these small meals are great for entertaining or offering variety during dinnertime. One antojito recipe idea is mini open-faced plantain sandwiches with grilled steak, avocado, chilies and Sargento Artisan Blends Authentic Mexican Cheese.
This recipe for Sweet Corn and Cheese Empanadas by Bernstein-Martinez is another antojito that is sweet, savory and perfect for bringing Latin flavor into your kitchen.
Sweet Corn and Cheese Empanadas
Serves 4
Ingredients
Dough:
2 cups all-purpose flour
1 teaspoon salt
1/4 pound plus 2 tablespoons butter, cut into small cubes
1/3 cup cold water
Canola oil for frying
*May substitute refrigerated or frozen pie crust dough
Filling:
1 tablespoon butter
1 tablespoon oil
1 Spanish or yellow onion, chopped fine
4-1/2 cups (6 ears) corn, off the cob
1 tablespoon granulated sugar
2 tablespoons heavy cream
Salt and pepper to taste
1 bunch scallions, sliced thin
1 cup (4 oz.) Sargento Artisan Blends Shredded Authentic Mexican Cheese
1 tablespoon chopped Italian parsley
Directions
1. Preheat oven to 375 to 400 F.
2. To prepare the dough: Combine flour, salt and butter in food processor; run until it becomes a coarse meal. Add all the water and pulse until it forms a dough. Allow to rest.
3. To prepare the filling: In a saute pan on medium heat, place the butter and oil. Add the onion, cook for 3 to 4 minutes; add the corn. Cook, stirring, for about 4 minutes. Lower the heat and add sugar, salt, pepper and cream. Cook for 3 to 4 minutes. Add the scallions, parsley and cheese. Stir until all ingredients are incorporated well. Remove from heat and allow to cool in the refrigerator.
4. Roll the dough out on a lightly floured surface, making a circle about 1/8-inch thick. With a cookie cutter 5 inches in diameter, cut circles. Place about 1 to 1-1/2 tablespoons of the filling into the center of each circle. Moisten the exposed dough with water. Fold the empanada in half, pressing the edges firmly together and press the tines of a fork around the edge to seal.
5. Bake about 10 minutes or until golden or heat 2 inches of oil to 325 to 350 F in a large pot; fry in hot oil until golden.
For more recipes, visit Sargento.com.
Courtesy of ARAcontent
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Thursday, February 19, 2009
Celebrate a Pop-culture Icon with Delicious Raisins
(ARA) – What do you think of when you think of raisins? Sure, you know they are tasty and nutritious, but does anything else come to mind? Perhaps you remember the groovy, sunglass-wearing raisins that danced on the TV screens and into the hearts of families across the country years ago.
In fact, the word through the grapevine is that the California Dancing Raisins are turning 25 in 2009. It’s hard to believe it’s been 25 years since the 1980’s phenomenon. In addition to their status as pop-culture icons, California raisins have long been a family-favorite snack, as well as a tasty addition to recipes.
A perfect reason to celebrate is all of the nutrition that is packed into tiny California raisins. They are fat- and cholesterol-free, high in antioxidants and raisins also deliver valuable potassium and dietary fiber. Just 1/4 cup is a serving of fruit, which makes raisins a wise choice for snacking and ideal for adding naturally sweet flavor to recipes.
To kick-off the birthday festivities, try this delicious Happy Birthday Chocolate Cupcake recipe. Pureed California raisins are the secret ingredient that makes these moist and chocolaty cupcakes a wholesome treat. For more California raisin recipes to keep the celebration going all year long, visit www.LoveYourRaisins.com.
Happy Birthday Chocolate Cupcakes
Prep time: 20 minutes
Cook time: 18 to 20 minutes
Cupcakes
3/4 cup California raisins
2 to 3 tablespoons hot water
1/2 cup fat-free sour cream
1/4 cup softened heart healthy vegetable spread
1 teaspoon vanilla extract
1 cup sugar
4 egg whites
1 cup flour
1/2 cup unsweetened cocoa powder
1 1/2 teaspoons baking powder
1 teaspoon baking soda
1/4 teaspoon salt
Frosting
1 3/4 cups powdered sugar, divided
1/4 cup softened heart healthy vegetable spread
1/3 cup unsweetened cocoa powder
2 tablespoons fat-free half-and-half
1/2 teaspoon vanilla extract
Directions:
Preheat oven to 350 F and line 12 muffin cups with cupcake papers. Set aside.
Combine raisins and hot water in food processor or blender; process until smooth. Beat raisin puree together with sour cream, spread and extract in a large bowl until light. Beat in sugar, then egg whites. Add dry ingredients and beat until well mixed. Spoon into lined cups and bake for 18 to 20 minutes or until a toothpick inserted in the center comes out clean. Let cool before frosting.
For frosting, beat together 1 1/4 cups powdered sugar with remaining ingredients until smooth; spread the top of each cupcake with a thin layer. Stir remaining 1/2 cup powdered sugar together with a few drops of half-and-half until thick and smooth. Drizzle a swirl on top of each cupcake.
Makes 12 cupcakes
Courtesy of ARAcontent
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In fact, the word through the grapevine is that the California Dancing Raisins are turning 25 in 2009. It’s hard to believe it’s been 25 years since the 1980’s phenomenon. In addition to their status as pop-culture icons, California raisins have long been a family-favorite snack, as well as a tasty addition to recipes.
A perfect reason to celebrate is all of the nutrition that is packed into tiny California raisins. They are fat- and cholesterol-free, high in antioxidants and raisins also deliver valuable potassium and dietary fiber. Just 1/4 cup is a serving of fruit, which makes raisins a wise choice for snacking and ideal for adding naturally sweet flavor to recipes.
To kick-off the birthday festivities, try this delicious Happy Birthday Chocolate Cupcake recipe. Pureed California raisins are the secret ingredient that makes these moist and chocolaty cupcakes a wholesome treat. For more California raisin recipes to keep the celebration going all year long, visit www.LoveYourRaisins.com.
Happy Birthday Chocolate Cupcakes
Prep time: 20 minutes
Cook time: 18 to 20 minutes
Cupcakes
3/4 cup California raisins
2 to 3 tablespoons hot water
1/2 cup fat-free sour cream
1/4 cup softened heart healthy vegetable spread
1 teaspoon vanilla extract
1 cup sugar
4 egg whites
1 cup flour
1/2 cup unsweetened cocoa powder
1 1/2 teaspoons baking powder
1 teaspoon baking soda
1/4 teaspoon salt
Frosting
1 3/4 cups powdered sugar, divided
1/4 cup softened heart healthy vegetable spread
1/3 cup unsweetened cocoa powder
2 tablespoons fat-free half-and-half
1/2 teaspoon vanilla extract
Directions:
Preheat oven to 350 F and line 12 muffin cups with cupcake papers. Set aside.
Combine raisins and hot water in food processor or blender; process until smooth. Beat raisin puree together with sour cream, spread and extract in a large bowl until light. Beat in sugar, then egg whites. Add dry ingredients and beat until well mixed. Spoon into lined cups and bake for 18 to 20 minutes or until a toothpick inserted in the center comes out clean. Let cool before frosting.
For frosting, beat together 1 1/4 cups powdered sugar with remaining ingredients until smooth; spread the top of each cupcake with a thin layer. Stir remaining 1/2 cup powdered sugar together with a few drops of half-and-half until thick and smooth. Drizzle a swirl on top of each cupcake.
Makes 12 cupcakes
Courtesy of ARAcontent
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Tuesday, February 17, 2009
FunnySpoon.com Launches a New Twist on the Cooking Website
/PRNewswire/ -- Scratch cooks aren't the only people who need a cooking website. Launching today, FunnySpoon.com serves up recipes featuring incredible menu shortcuts that are created through the use of common grocery store items.
FunnySpoon.com features dozens of recipes and coupons, as well as a shopping list generator. The website was created by two working women, Carrie Myers Jaynes and Vicki Monti, who searched for a resource and community to help them create quick and healthy meals that use branded grocery store products. Not finding any, they created it themselves.
"FunnySpoon is for the Wednesday night cook in all of us - when there is no time to cook from scratch, you don't want to drag the family to a restaurant, and you don't want breakfast for dinner again." Said co-founder Carrie Myers Jaynes, "By using everyday ingredients, you can create a dish - in just minutes - that your family will love and you'll feel great about serving!"
"People feel overwhelmed by meal preparation - what to cook, what products to buy, how to prepare. FunnySpoon meets those anxieties head-on by providing solutions that are quick and nutritious, and by celebrating the fact that you can deliver a from-scratch result without the from-scratch complexity. We do this by pairing branded products that complement each other to create the perfect dish. Everyone has their secret shortcut recipe and we'd like them to share their wealth of knowledge with the rest of us who are trying to figure out the daily meal-time dilemma," said Carrie.
With families heading back to their home kitchens for dinner during the economic downturn, FunnySpoon comes at a perfect time to help people put quality food on the table at a fraction of restaurant prices. "FunnySpoon cooking is not cheating," said Vicki. "Not even professional chefs cook from scratch every night they are home. There's no shame in using shortcuts when the result is a great-tasting dish that fits your budget and your time."
FunnySpoon.com Announces Recipe Contest
Just in time for the website's debut, FunnySpoon.com is holding a "Share Your Recipe" contest inviting all non-scratch cooks, young and old, new and experienced, to share their recipes for quick meal preparation and shortcuts to simplify the cooking process. The first fifty submissions will receive a canvas, eco-friendly shopping bag courtesy of FunnySpoon.com.
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FunnySpoon.com features dozens of recipes and coupons, as well as a shopping list generator. The website was created by two working women, Carrie Myers Jaynes and Vicki Monti, who searched for a resource and community to help them create quick and healthy meals that use branded grocery store products. Not finding any, they created it themselves.
"FunnySpoon is for the Wednesday night cook in all of us - when there is no time to cook from scratch, you don't want to drag the family to a restaurant, and you don't want breakfast for dinner again." Said co-founder Carrie Myers Jaynes, "By using everyday ingredients, you can create a dish - in just minutes - that your family will love and you'll feel great about serving!"
"People feel overwhelmed by meal preparation - what to cook, what products to buy, how to prepare. FunnySpoon meets those anxieties head-on by providing solutions that are quick and nutritious, and by celebrating the fact that you can deliver a from-scratch result without the from-scratch complexity. We do this by pairing branded products that complement each other to create the perfect dish. Everyone has their secret shortcut recipe and we'd like them to share their wealth of knowledge with the rest of us who are trying to figure out the daily meal-time dilemma," said Carrie.
With families heading back to their home kitchens for dinner during the economic downturn, FunnySpoon comes at a perfect time to help people put quality food on the table at a fraction of restaurant prices. "FunnySpoon cooking is not cheating," said Vicki. "Not even professional chefs cook from scratch every night they are home. There's no shame in using shortcuts when the result is a great-tasting dish that fits your budget and your time."
FunnySpoon.com Announces Recipe Contest
Just in time for the website's debut, FunnySpoon.com is holding a "Share Your Recipe" contest inviting all non-scratch cooks, young and old, new and experienced, to share their recipes for quick meal preparation and shortcuts to simplify the cooking process. The first fifty submissions will receive a canvas, eco-friendly shopping bag courtesy of FunnySpoon.com.
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