17 Slow Cooker Casserole Recipe Classics
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"I can not make this because the ingredient list on "All day slow cooker swiss steak is different then the ingredient list that printed. Very disappointed! I even have an account and could not find the directions .I do not want the the recipe with onion."
"My husband loved it and said make it again. I didn't really like it because it was too sweet for me."
"Great on rice!"
Slow Cooker Cowboy Casserole
This slow cooker cowboy casserole is hearty and completely delicious.
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This recipe for Slow Cooker Cowboy Casserole is a cowboy casserole recipe that can't be missed! This delicious and easy slow cooker ground beef recipe is meaty, cheesy, and packed with flavor.
Sour cream and mayo make this casserole creamy, while ground beef, taco seasoning, and Cheddar cheese give this dish its savory flavor. Refrigerator biscuits hold the whole casserole together, and make it super satisfying! This is a terrific recipe to serve for a weeknight meal.
The wonderful thing about cooking a dish in your slow cooker is you can prepare the night before and turn on your slow cooker before you leave in the morning. When you return home a fabulous, hot dish is waiting to be served from your slow cooker. Your cowboys' tummies will be happy once they bite into this unforgettable Cowboy Casserole.
Preparation Time30 min
Slow Cooker Time HIGH3 hr
Slow Cooker Time LOW6 hr
Cooking Vessel Size6-quart slow cooker
- 2 pounds ground beef
- 1 (1.25-ounce) packet taco seasoning
- 1 (1-pound) package refrigerated biscuits
- 1/2 cup sour cream
- 1/2 cup mayonnaise
- 2 tablespoons flour
- 1 (14-1/2-ounce) can petite diced tomatoes, drained of excess liquid
- 2 (4-ounce) cans diced green chiles
- 2 cups shredded sharp Cheddar cheese
Preparing the Ingredients
Preheat oven to 325 degrees.
While oven is preheating, Turn on stove to high and start heating a large frying pan. Crumble the ground beef into the heated pan. Use a wooden spoon to break up the ground beef. Let the beef cook for 2 minutes.
While beef is cooking, prepare a cookie sheet with parchment paper on it. Place biscuits on top of the parchment paper. Bake the biscuits for about 16 minutes in the preheated oven, or until nice and brown.
Add the taco seasoning into the ground beef. Stir and continue using the wooden spoon to break up the beef chunks.
While beef continues cooking, combine sour cream, mayonnaise, and flour in a medium bowl and whisk together until it's creamy and smooth.
When beef is totally cooked through and nice and brown, drain off any excess grease.
Assembling the Casserole
In a large 6-quart greased slow cooker place as many biscuits on the bottom of the crock that will fit in one layer. Cut any extra biscuits into quarters and fit them carefully into any gaps in the biscuit layer on the bottom of the slow cooker.
Place ground beef evenly over the top of the biscuit layer.
Then spoon diced tomatoes over the top of the ground beef evenly.
Next, add the 2 cans of green chiles and spread over the tomatoes evenly.
Next scrape the sour cream/mayo mixture out of the bowl and spread evenly over the top of the green chiles.
Finally, sprinkle the cheese over the top.
Cooking and Serving
Cover and cook on HIGH for 2 to 3 hours or on LOW for 4 to 6 hours.
Using a serving spoon scoop down deep to get all the layers and serve and enjoy!
Want to Make This in the Oven Instead?
If you're looking to adapt this slow cooker recipe into one that you can just pop into the oven, we took the time to convert the recipe for you (with a little help from our friends at RecipeLion).
Preheat oven to 325 degrees. Brown ground beef and add taco seasoning and water, according to packet instructions; set aside.
Combine sour cream, mayonnaise, and flour in a medium bowl and whisk together until it's creamy and smooth.
Grease a 9x13 casserole dish. Then layer as many biscuits that will fit onto the bottom of the dish. Place ground beef evenly over the top of the biscuit layer. Then spoon diced tomatoes and 2 cans of green chiles over the top of the ground beef evenly. Next scrape the sour cream/mayo mixture out of the bowl and spread evenly over the top of the green chiles. Sprinkle cheese on top.
Bake for 30 to 40 minutes or until edges of dough are lightly browned.
If you loved hearty, cowboy-style recipes, that will fill you up and give you energy to get back on the trail, try our collection: Cowboy and Tex-Mex Meals: 19 Easy Slow Cooker Recipes
Read NextTasty Taco Tater Tot Casserole
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May 15, 2019
The servings for this recipe is 4. Is that correct?? I'm thinking it should be at least 6-8. Making this now.
kenziewood07 43526 50
Nov 02, 2018
This slow cooker 'John Wayne Casserole' looks amazing and I can't wait to try it, especially since the nights have turned cold now. I am just curious how the casserole got it's name? It seems more like a Mexican dish, with the taco flavorings, and John Wayne always makes me think of All American things.
Sep 30, 2017
The photograph of this slow cooker John Wayne casserole is mouthwatering. I think surfing for a recipe is dangerous when you are hungry like going into the grocery store on an empty stomach and buy way more than you intended. I have located the dinner offering for tonight.
Sep 16, 2017
This is delicious, and so easy to prepare! Once the ingredients are layered in the slow cooker, you can clean up the kitchen and go on with other tasks. We like this with cornbread instead of biscuits, and with double sour cream and no mayo. I add a can or two of drained red or black beans and a diced sweet onion. The kids snack on leftovers on corn chips or in taco shells or burrito wraps.
Mar 24, 2017
This Slow Cooker John Wayne Casserole looks very satisfying. After a long day on the dairy farm completing daily chores I am sure this recipe will satisfy the manliest man. We have four of those working around these parts. Do you think this recipe will serve a family of six?
Mar 18, 2017
I am going to make this but would like another suggestion instead of green chiles?
Sep 16, 2017
Use sweet bell peppers anytime if you want a substitute for hot peppers.
Feb 17, 2017
Sounds like a great dish to satisfy all the kids in the family, for sure. It sounds delicious. I agree that it would be great with refried beans or black beans. Pinto beans as well. I'm willing to give this a try. I substitute ground turkey for the ground beef because we're not big red meat eaters.
Dec 25, 2016
I think I'd sub beans, black beans or fefried beans for the tomato
Dec 22, 2016
This sounds like it would be good, except I don't think I would put the biscuits on the bottom, maybe on the top instead, otherwise, I might use crushed tortilla chips to top it with since it calls for taco seasoning. I have made a similar casserole with a biscuit topping that I baked in the oven, not in a crock pot. It would be a fun recipe to try with a few modifications! What would you change or add?
Dec 04, 2016
Who could go wrong with a casserole named for The Duke? Nice hardy casserole with all the classic ingredients for a warming meal on a cold winter's night. I will add some onions to the skillet first to carmelize before adding the ground beef. And maybe a small amount of bell pepper.
Nov 04, 2016
I'm not exactly sure what a cowboy casserole entails, since I've never heard the term before, but this looks delicious and I am certainly willing to give it a try!
Oct 15, 2016
I feel very silly asking, but what is a refrigerator biscuit? As I haven't made the dish yet, the site is asking me for a rating. It sounds like a 5, but as I haven't tasted it, I'll give it a 4.
Oct 20, 2016
Canned biscuits like Pillsbury or what ever other brand is at your local store. Don't use flaky or layered one as they'll get soggy easier than plain old buttermilk.
Oct 11, 2016
I think I am going to try putting cornbread in the bottom. Anyone tried this?
The Weary Chef
Oct 14, 2016
That's a really good idea!! I haven't tried it with this recipe, but I have a cornbread pot pie that is similar with cornbread on top. I think it would work well on the bottom too! Let me know how it turns out )
tyroneworship 6696 305
Oct 17, 2016
Another tasty option is to use (canned or fresh) butter croissants. They're available in a store brand at your grocer's dairy case. Should you prefer to use fresh croissants, you can purchase them from your local membership warehouse bakery section. Enjoy!
vampervgoddess 616 8830
Jun 06, 2016
Made this the other night. My husband liked it as did I, but the biscuits got burned and gummy. I cooked it for 3 hours on low. Any suggestions for the biscuit issue?
Nov 05, 2016
I often have this same problem with the burning even when cooking it for a shorter time on a lower setting. I've found the wetter ingredients usually do that, so see the reply below about draining the liquid from the other ingredients before adding it into the pot.
okiesgunnar 739585 0
Apr 15, 2015
Do the biscuits get soggy?
Apr 24, 2015
The biscuits shouldn't get overly soggy, but if you're concerned about this, we suggest you drain as much excess liquid from the beef before adding it to the slow cooker with the biscuits. Also, make sure you drain the liquid from the canned, diced tomatoes and green chilies as well. This should help with any sogginess that might occur. Thanks for your comment! -Editor, AllFreeSlowCookerRecipes.com
Feb 22, 2015
how much onion is supposed to be used? (In step 4)
Feb 27, 2015
ginnyjenks 9225616 There isn't any onion used in this recipe, however, if you wanted to use onion, we'd suggest about a 1/2 cup. Hope that helps! -Editor, AFSCR.com
Jun 17, 2014
Update to my previous comment. The directions are to cook 4 to 6 hours if on low. Since cooking temperatures can vary from pot to pot, be certain you check your dish after a couple of hours on low. I turned mine off after 3 hours on low, and it was overcooked and almost inedible. I'll try this dish again, but will probably just bake it in a regular oven for about 25 minutes.
Jun 16, 2014
This dish is cooking in my crock pot as we speak and the aroma in the room is simply amazing. This is the first time I have made this recipe and I can't wait to taste it. I did want to mention something, however. Your ingredients list does not mention diced onion; yet, your instructions in Step 4 are to add diced onion and taco seasoning to the ground meat. You may want to modify the recipe as this may tend to confuse some of our more inexperienced cooks. Thanks
May 30, 2014
Olladywho 1135504 - Combining the ingredients and allowing them to cook together enriches the flavor and solidifies the mixture. It's a similar concept with any casserole. Hope this helps! Editor, AllFreeSlowCookerRecipes.com
May 18, 2014
On the John Wayne recipe. ,everything is cooked already ,why would you need to cook for 4 hrs.?
Apr 29, 2016
So that everything flavors through properly.
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It's important to marinade pork ribs ahead of time. I use olive oil, brown sugar, soy sauce and real sea salt. I let this marinade for even a day or two.
Then grill and add favorite BBQ sauce towards the end so it doesn't get burnt.
You can make your own BBQ sauce by using ketchup (preferably organic without high fructose corn syrup) and other favorite flavors/sauces.
There are many BBQ sauce recipes out there. Store bought BBQ sauce often times has high fructose corn syrup as well. Read ingredients.
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I do this in the remembrance of my brother, who died of Leukemia, and my mother, who passed away from breast cancer. Certain foods contain many cancer-fighting nutrients, as well as powerful nourishment for general well being. I believe in the power of real nourishment to help people struggling with severe illness.
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Click here for Diet Boosters (Ages 2-5)
Click here for Tween Eating Habits (Ages 12-14)
Q: I worry about all the junk food my daughter eats when she’s away from home. How can I teach her to make better food choices?
A: As a parent, you can model good eating habits, provide healthful family meals and set limits on foods with little nutritional value.
Explain to your child how proper nutrition fuels her body for learning, growth, sports and play. Underscore that eating large amounts of empty-calorie foods leads to a low energy level and contributes excess calories that are stored as fat. Review the Food Guide Pyramid with her and encourage her to eat at least three food groups at every meal.
As an alternative to junk food, offer to pack healthy meals and snacks together (be sure to use an insulated bag with a refreezable ice pack to keep perishable foods safe):
- Beverages: water bottles, flavored milk, 100% fruit juice boxes
- Grains: whole grain crackers, pretzels, sandwiches made with 100% whole wheat bread, baked corn tortilla chips, low-fat granola bars (lower-sugar varieties)
- Fruits: dried apple rings, raisins, orange wedges, grapes, bananas
- Vegetables: baby carrots, pea pods, broccoli florets, grape tomatoes
- Protein: peanut butter, hummus, lean deli meats, tuna, soy nuts
- Dairy: string cheese, yogurt
Q: Should I be concerned that my 7-year-old always want seconds (and some#215 thirds!) at dinnertime?
A: It could be a sign that he’s in the midst of a growth spurt. Appetites vary tremendously throughout childhood, depending on the current level of activity, growth and development.
The following guidelines will help you promote healthy eating habits:
- Enjoy a distraction-free meal. Whenever possible, turn off the TV, cell phone and other distractions. Focus on each other, not the food. Slow down the pace of eating—it takes at least 20 minutes for our brain to #174ister “full.” Often, people who eat rapidly have a tendency to overeat.
- Set the menu and eating schedule. Parents should offer a variety of healthful foods, oversee the planning and preparation of meals, and set the schedule for meals and snacks.
- Respect their judgment. Children naturally have wide swings in their appetite, eating large quantities one day and virtually nothing the next. Accept it as final when your child says he is full, and don’t force them to clean their plate.
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Who doesn’t love a good brownie sundae? This copycat Baskin-Robbins recipe puts a twist on the ordinary brownie sundae recipe, smoothly bringing together a variety of ingredients. It is easy, fun and works well with almost any flavor of ice cream.
How To Make Copycat Baskin-Robbins's Warm Brownie Sundae
Layer the ordinary brownie with some ice cream and rich chocolate sauce for the ultimate brownie sundae recipe.
- Over simmering water, melt heavy cream and chocolate chips in a bowl until smooth.
- Periodically stir the mixture.
- Place 1 brownie on each plate and on top of the brownie put two scoops of vanilla ice cream.
- Pour the warm chocolate sauce over the ice cream.
- Add whipped cream to the sundae, sprinkle almonds and add a cherry to the center.
- Sugar: 41g
- Calcium: 167mg
- Calories: 624kcal
- Carbohydrates: 53g
- Cholesterol: 83mg
- Fat: 43g
- Fiber: 5g
- Iron: 4mg
- Potassium: 537mg
- Protein: 7g
- Saturated Fat: 25g
- Sodium: 90mg
- Vitamin A: 836IU
- Vitamin C: 1mg
Have your own special recipe to share? Submit Your Recipe Today!


Review on The Restaurant Bar & Grill
RBG's first foray north of the border is located in the beautifully restored and sophisticated Princes Square Shopping Centre at the heart of Glasgow's social hub. It shows off its chic style with glass partitions, black leather chairs and floor-to-ceiling windows. The main dining room is a vast space with an open-to-view kitchen and the bonus of great views over the shopping mall from the terrace level.
The food is a trademark eclectic mix of fusion, Mediterranean and Middle Eastern ideas that look the business on the plate. King prawn tempura with chilli and lime jam might open the show alongside mushrooms on toasted brioche with slow-roast garlic cream, pine kernels and parsley, while main courses could feature colourful ideas such as spicy shrimp risotto, Malaysian-style chicken breast with sweet potato, coconut and lime, crispy duck with Chinese greens or teriyaki organic salmon with Japanese cucumber salad.
Finish off with, say, individual lemon meringue pie or Malteser ice cream. Mezze and Asian 'plates' are available to share, sandwiches are available from 12.00 - 6.00pm and the wine list has a good choice of quaffable stuff at realistic prices.
Modern European / Eclectic
Restaurant Opening Times
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Forte Chocolates: #GSVMemberMonday Feature
Since 2006, Forte Chocolates has earned over 100 prestigious National and International Awards, including coveted World Gold awards. Chef Karen Neugebauer’s beautiful artistry and captivating flavors have led her to being ranked as one of the world’s best chocolatiers.
A long time sponsor of the Skagit Valley Tulip Festival and captain of the Forte Farmstrong Heart of Skagit bicycle team for the Multiple Sclerosis Foundation; Forte values purchasing local ingredients whenever possible. This includes utilizing fresh rosemary, strawberries, and raspberries at the local farmer’s markets and having a long standing relationship with Mount Vernon’s Farmstrong Brewery, whose flavors are featured in Forte’s Cider and Stout caramels. Local cream is used knowing that several local Skagit County dairies (including our friends at Golden Glen Creamery) have a partnership with Darigold cooperative in making the 40% Heavy Whipping Cream.
We recently asked Karen what her favorite #SkagitValley fruit or vegetable was, and here’s what she said:
“Red Potatoes! I love seeing them grow and flower along my way to the kitchen, the fields looking so picturesque nestled beside the mountains! But what’s more, oh the things you can make with these flavorful little darlings. My favorite thing to cook is Roasted red potatoes seasoned with fresh cut rosemary and garlic cloves and topped with a drizzle of olive oil and a sprinkling of black pepper and sea salt. A good hardy yum every time!!!”
Thank you for supporting the Genuine Skagit Valley program, Forte Chocolates.
📷: Mike Kane, KUOW Photo


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Ginger and cooking wine with sesame oil blend well with each other. This noodles soup is very appetising and the soup is especially tasty. Light and easy noodle dish comforting and satisfying as a meal. I supposed this simple soup base should be good with fish, clams or even chicken.
Recipe Source - Yum Yum Magazine No. 69
200 gm glass noodles [tunghoon] - soaked 5 minutes and drained
2 stalks spring onion - cut 1 inch lengths
2-3 tbsp sesame oil
150 gm ginger - finely shredded
500 gm prawns - head removed
500 ml glutinous rice wine [I used red yeast residue wine]
1/2 tsp salt
1 tsp sugar
500 ml water
- Heat up sesame oil, saute ginger and white part of the spring onions until aromatic. Add in water, seasoning to taste. Bring to boil.
- Add in prawns, wine and bring to boil again.
- Lastly add in the glass noodles to cook. Bring to boil and add in spring onions.
- Mix well and dish up to serve in individual bowls.
I'm submitting this post to Cook Your Books Event #14 hosted by


It’s All Gone To The Dogs
It’s a dog’s life at a new Carlisle cafe, where tasty treats and a hearty helping of love are on the menu – for humans and their canine companions.
It may be Carlisle’s most dog friendly cafe, but Gone to the Dogs is not only a welcoming place for pooches, it’s creating a community in which they are outright celebrated.
Located opposite Bitts Park, canine visitors – allowed to be off-lead – can sniff and socialise as they please, lapping up the attention or enjoying the toys in the “doggie creche”. But humans too, are enjoying the socialisation, sitting on communal tables and bonding with neighbours over their four-legged friends.
Gone to the Dogs also aim to recycle and reducing plastic wherever possible. From the lack of cling film in the kitchen and the glass bottles the milk is delivered in, to the vintage teapots and upcycled furniture (they won’t mind if your dog decides to cock their leg).
Owner Paul Higgins said: “When we decided to open this cafe, it wasn’t just about making money, it was about doing something that we loved and giving our customers a great place to come and socialise and bring their dogs.”
After being flooded 2015, Paul and Julie rebuilt their house and decided it was missing the love of a good dog, Paul explained: “We got Suzi after the floods and found that there weren’t many places you could go and eat with a dog. We think Carlisle deserves that.”
He added: “I’ve worked in food for 30 years but this is the best thing I’ve ever done.”
Iced ‘pupcakes’, liver cake and oat, carrot and apple cookies are among the treats that get tails wagging, all homemade from vet-approved ingredients. Meanwhile the human menu offers everything from a ‘dog’s breakfast’ (full english) and bacon butties to soup, sandwiches and healthy salads, plus an impressive selection of cakes and scones all made fresh from local ingredients. The coffee is roasted in Carlisle (Bruce & Luke’s), the bread from Gretna Bakery and even the cakes are made from locally milled, Carrs Flour.
However, it’s the High Tea which is proving a particular hit with both people and pooches alike. “You can bring your dog in and make a fuss of them without anyone thinking you’re barking mad,” Paul said. “We’ve even had a doggie birthday parties.”
He added: “Everyone loves it, dogs bring people together.”
Find Gone to the Dogs at 28 Corporation Road, Carlisle and follow @gonetothedogscafe on Facebook


AUSTIN, MINN. — Lisa Selk has been named chief executive officer of CytoSport, Inc., a subsidiary of Hormel Foods Corp. that produces Muscle Milk, Evolve and Cytomax protein products. Ms. Selk succeeds Gregory N. Longstreet, who recently left his position as president and c.e.o. of CytoSport to become c.e.o. of Del Monte Foods, Inc.
Ms. Selk was most recently marketing director for a portfolio of brands at Hormel Foods, including Skippy peanut butter, Herb-OX bouillon, House of Tsang Asian goods and divisional innovation. Ms. Selk joined Hormel in 1998 as a food scientist in the research and development department. She also held management and leadership roles in the specialty products division and the meat products divisions, serving as both the divisional innovation manager as well as manager for the Hormel refrigerated entrees and Hormel Always Tender businesses."Lisa is a true C.P.G. branding and marketing expert," said Don Kremin, group vice-president of Specialty Foods for Hormel Foods. "Lisa has successfully led innovation and brand growth and is passionate about delivering exceptional products to the marketplace. I am confident that she will bring a consumer-centric focus to the CytoSport line of products and will continue to lead the outstanding innovation that has become a hallmark of the company over the last several years. We couldn't be more excited about the future for CytoSport and the Muscle Milk brand under her leadership."


Myth: Meat Is Less Safe Today Than It Was In The Past
Meat safety can be evaluated in a number of ways. One way is by counting bacteria levels. All raw agricultural products contain bacteria, but during processing, the meat and poultry industry seeks to reduce these levels as much as possible and then urges careful handling and thorough cooking to ensure that no harmful bacteria remain when food is served.
Federal data from the U.S. Department of Agriculture (USDA) document steep declines in bacteria on meat and poultry.
For example, the presence of E. coli O157:H7 in fresh ground beef declined by 63 percent between 2000 and 2009 to approximately one-third of one percent of ground beef samples tested. That means that the pathogen will only be found in approximately 1 in 300 samples.
Salmonella on fresh pork has declined by 63 percent since 2000 while Salmonella on chicken has declined by 21 percent since 2000.
An environmental pathogen called Listeria monocytogenes that can contaminate a range of protein foods has also declined markedly on ready-to-eat meat and poultry products. Between 2000 and 2009, L. monocytogenes declined 74 percent and now is found in less than one half of one percent of samples tested.
And all of these declines have occurred just as efforts to find harmful bacteria have increased and as the ability to find them has improved dramatically through better diagnostic technologies.
Foodborne illness trends also offer clues about the safety of the U.S. food supply. In 2011, the Centers for Disease Control and Prevention (CDC) announced that foodborne illnesses are declining. In particular, the CDC said that the U.S. had achieved its Healthy People 2010 public health goal of less than one E. coli O157:H7 illness per 100,000 people. 1
Notably, these declines have occurred as public health tracking of these infections has expanded significantly. In 1993, for example, almost no state tracked E. coli O157:H7 infections in people. Today, every state in the U.S. routinely monitors the incidence of these infections and reports to federal officials. Still, data show declines, which is very encouraging.


2 edition of Cost components of farm-retail price spreads for selected foods found in the catalog.
Cost components of farm-retail price spreads for selected foods
United States. Dept. of Agriculture. Economic Research Service.
by U.S. Dept. of Agriculture, Economic Research Services in Washington
Written in English
|Statement||[by the National Economic Analysis Division and the Commodity Economics Division, Economic Research Service].|
|Series||Agricultural economic report ; no. 343, Agricultural economic report -- no. 343.|
|The Physical Object|
|Pagination||vi, 66 p. ;|
|Number of Pages||66|
The farm-retail price spread in a competitive food industry, American Journal of Agricultural Economics, Vol. 59, pp. has been cited by the following article: Article. Ag Marketing Unit 2 study guide by dixieem includes 46 questions covering vocabulary, terms and more. -aka. farm-retail price spread -annual cost for the food sector's marketing services, including transporting, processing, and distributing domestic farm foods.
questions about linkages between farm commodity prices and U.S. food price inflation from Members of Congress and their constituents. This report responds to those concerns by addressing the linkage between farm and retail food prices. Retail food price inflation is addressed in CRS Report R, Consumers and Food Price Size: KB. Costing Your Food with Automatic Updates. Profitable restaurants usually keep food costs within 28 to 35 percent of gross income. This applies to the cost of food and waste, employee meals and theft. When you cost food, you analyze how much it costs to make each item on your menu.
The price premiums reflect these costs as well as consumers’ willingness to pay more for organic products. A new Economic Research Service report provides estimated retail price premiums—and changes in premiums—for 17 commonly purchased organic foods relative to their nonorganic counterparts from to flation rate for food from retail stores, food-at-home, was only percent in Food prices are projected to rise percent in , according to the Economic Research Service (ERS) of the U.S. Department of Agriculture. The sustained low inflation is attributed to technol-ogy, increased efficiency in managing inventories and as-.
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For bread processing, which involves milling wheat and making, baking, slicing, and wrapping the bread, represent nearly a third of the retail price per loaf. In contrast, processing cost less than 15 percent of the retail price of beef.
and pork, broilers and eggs, and fluid milk — all items changed relatively. Cost components of farm-retail price spreads for selected foods. Washington: Economic Research Service, U.S. Dept. of Agriculture, (OCoLC) Material Type: Government publication, National government publication: Document Type: Book: All Authors / Contributors: United States.
Department of Agriculture. Economic Research Service. products from farmers accounted for only 2 to 3 percent of the retail price of. most products. Processing costs made up about a third of the retail price of. canned tomatoes, margarine, and bread, but less than 15 percent of the price.
of beef, pork, broilers. Get this from a library. Cost components of farm-retail price spreads for foods. [United States. National Commission on Food Marketing.;]. COVID Resources. Reliable information about the coronavirus (COVID) is available from the World Health Organization (current situation, international travel).Numerous and frequently-updated resource results are available from this ’s WebJunction has pulled together information and resources to assist library staff as they consider how to handle coronavirus.
Keywords: Retail food prices. Farm value. Farm to retail price spread. Food marketing costs. Food retailing. Margins, Profit, Productivity Sales Information Additional copies of this report may be ordered fromi National Technical Information Service Port Royal Road Springfield, VA Order this report by using PB, and indicate.
Downloadable (with restrictions). Consistency with market equilibrium places constraints on the pricing policies of food marketing firms in a competitive industry. This paper examines the implications of simultaneous equilibrium in three related markets: retail food, farm output, and marketing services.
From equations representing the demand and supply sides of each market, elasticities are. “From farm to retail: costs and margins of selected food industries in South Africa” is my own work, that all the sources used or quoted have been indicated and acknowledged by means of a complete reference, and that this thesis was not previously submitted by me for a degree at another university.
Price Spreads from Farm to Consumer ERS compares prices paid by consumers for food with prices received by farmers for corresponding commodities. This data set reports these comparisons for a variety of foods sold through retail foodstores such as supermarkets and supercenters.
tures for food eaten away from home than for food bought at stores, because the cost of preparing and serving food is a major part of the cost of food eaten away from home.
Marketing Bill The marketing bill, the difference between what con-sumers spent for food and the farm value of the food, amounted to $ billion in$ billion more. Get this from a library. Farm-retail spreads for food products: Costs, prices.
[United States. Agricultural Marketing Service.; United States. Department of Agriculture.] -- This publication provides a central reference on price spreads and related data on marketing farm food products. It should be a useful research tool and a source of information for those who.
Get this from a library. Food costs: retail prices, farm prices, marketing spreads. The Farm-Retail Price Spread in a Competitive Food Industry Bruce L. Gardner Consistency with market equilibrium places constraints on the pricing policies of food marketing firms in a competitive industry.
This paper examines the implications of simultaneous equilibrium in three related markets: retail food, farm output, and marketing services. Price Spreads from Farm to Consumer ERS compares the prices paid by consumers for food with the prices received by farmers for their corresponding commodities.
These comparisons are reported for a variety of foods sold in retail food stores. Price Spreads from Farm to Consumer USDA Economic Research Service (ERS) compares prices paid by consumers for food with prices received by farmers for corresponding commodities.
This data set reports these comparisons for a variety of foods sold through retail food stores such as supermarkets and super t Source URI: Figure was constructed from data in Pant's 1 study of marketing costs and margins for major agricultural commodities in Nepal.
It will serve to illustrate price spread analysis. Price spread analysis draws a distinction between the farmer's share of the price to the end user and its reciprocal, the farm-retail price spread.
1 Farm to Retail Price Spreads 9/10/09 AECFood and Agricultural Marketing Principles Source: USDA photo Review from 9/8/09 Be able to distinguish between the marketing bill and the market basket Identify factors that have led to a significant increase in U.S consumer food expenditures over the past several Size: KB.
Price spreads are reported for last 6 years, 12 quarters, and 24 months. The retail price file provides monthly estimates for the last 6 months. The historical file provides data since Farm-to-consumer price spreads for other foods can be found in the Price Spreads from Farm to Consumer dataset.
#1 - calculate your cost of production #2 - increase pricing flexibility: lower production costs #3 - set your price range & identify your customers #4 - monitor market trends #5 - acknowledge the “big picture” a step - by - step approach pricing your farm productsFile Size: 1MB.
The current spread accounts for about three-fourths of the retail price for a market basket of foods, according to USDA. The farm value varies for each type of food; for example, in it accounted for about 35% of the retail cost of eggs, compared to about 19% for fresh fruit and vegetables, and about 6% for cereal and bakery products.
The farm-to-retail price spread for beef is usually divided into two distinct components: The farm-to-carcass (F-C) spread and the carcass-to-retail (C-R) spread.Farm-to-Retail Price Spread Index. The farm-to-retail price spread index measures changes in the difference between the basket's retail and farm values.
This is a ratio of the spread in a year to the spread in the base year of the data series, (Q r P rt - Q f P ft) / (Q r P r0 - Q f P f0), multiplied by Inthe spread between retail."The Farm-Retail Price Spread in a Competitive Food Industry," American Journal of Agricultural Economics, Agricultural and Applied Economics Association, vol.


1 bag of Sturdiwheat Golden Grain, Whole Wheat or Garlic Basil Bread Mix
Makes 2 – 12” x 17” pizza crusts
Make bread as directed on package by hand or on dough cycle of bread machine,
Let rise an hour. (We just read about a pizza crust making tip… roll it out first between two sheets of parchment and then let it rise for an hour)
Split dough in half and place each ball on a greased cookie sheet, press dough out to edge of pan.
Pre-bake crust at 400 degrees for 5-7 minutes, until dough is lightly baked
(this keeps pizza from becoming soggy)
Spread about 1 cup sauce on each pizza.
Add other toppings of your choice.
Sprinkle on 8 oz. of Mozzarella Cheese.
Bake at 400 degrees for 20-30 minutes or until cheese melts.


2020-08-13 / test@t
Muffins New Year
Holiday muffins with Maheev cherry jam.
- flour 150 g
- corn starch 30 g
- baking powder 1 tsp
- cane sugar 50 g
- cherry jam from Maheev 3 tbsp.
- egg 2 pcs.
- 1 pinch (s) nutmeg
- lemon zest 1 pinch (s)
- powdered sugar 1.5 tsp
- vanillin 1.5 g
- natural yogurt 2-3 tbsp
- cherry juice 4 tablespoons
- water 1/2 glass (s)
STEP-BY-STEP COOKING RECIPE
Break eggs into a bowl, add cane sugar and beat.
Add softened butter, yoghurt, and Mahee cherry jam. Mix.
Sift flour with baking powder, starch and nutmeg to the resulting mass. Add lemon zest. Stir until smooth.
Cut the apple into 2 parts, remove the core and seeds, cut into thin slices.
Add water to the cherry juice, put the apple slices in the resulting cherry juice and put in the microwave for 1 minute 30 seconds at a power of 750 watts, so that the apples become pliable.
Put the muffin dough in silicone molds, press the apple slices on top, making them in the form of a "rose".
Bake in an oven preheated to 180 degrees for 30 minutes. 7 minutes before cooking, grease the surface of the muffins with cherry jam from the Maheevs.
Sprinkle with powdered sugar before serving.


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Oats have more protein than any other grain and they supply lots of vitamins and minerals without excess salt or sugars. B vitamins are present in high concentrations in oats and, depending on processing, are available in oatmeal. But where oats really deliver is in the fiber content. The soluble and insoluble fiber in oatmeal is important for heart health and the digestive system.
Whole oats have all three main parts of the grain. The outer layer, the bran, has most of the fiber, 50 to 80 percent of the minerals, phytochemicals and B vitamins. The endosperm is the largest part of the grain and contains fewer B vitamins, protein and the majority of the complex carbohydrates. The germ is power-packed with B vitamins, unsaturated fats, antioxidants, vitamin E, trace minerals and more phytochemicals. Most processed cereals include the endosperm but refined grains omit the bran and germ. A cereal may have all or part of the nutrients for each section of the grain and still be considered a whole grain, complete with healthy fiber.
Whole Grain Oat Cereal
Both rolled oats and instant oatmeal are made from whole oat kernels once the tough, inedible hulls have been removed. Rolled oats are lightly rolled and quick-cooking oatmeal is flattened. Instant oatmeal is made from the flattened processed oats, cut very small and further processed with several additives. The basic grain and its bran, endosperm and germ are present in both forms of cereal so they both contain fiber. The difference is in what kind and how much.
Process and Fiber
Quaker makes several varieties of oatmeal products using different preparation methods so the fiber content for its brand of rolled oats and instant oatmeal make them easy to compare. The amount of fiber in each of the varieties reflects its processing. Quaker Old Fashioned Oatmeal is rolled and slightly flattened. It contains 4 g of fiber per serving: 2 g of soluble fiber and 2 g of insoluble fiber for a total of 13 percent of a daily fiber requirement. Soluble fiber attracts water and slows digestion so you feel fuller longer. Insoluble fiber bulks the stool and keeps the digestive tract moving. Quaker Oats Original Instant has 3 g of dietary fiber per serving but only 1 g of that is soluble fiber. Instant oatmeal provides 11 percent of the daily fiber requirement per serving.
Both rolled oats and instant oatmeal contain soluble fiber which lowers your cholesterol level and contributes to healthy digestion and better nutrition. Your choice may reflect taste preference or convenience but there are other considerations. Johns Hopkins School of Public Health recommends raw rolled oats for breakfast. Rolled oats not only provide more fiber than instant oatmeal, they are also cheaper, can be bought in bulk to save on packaging and have less sugar than more processed oat cereals.
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Benna Crawford has been a journalist and New York-based writer since 1997. Her work has appeared in USA Today, the San Francisco Chronicle, The New York Times, and in professional journals and trade publications. Crawford has a degree in theater, is a certified Prana Yoga instructor, and writes about fitness, performing and decorative arts, culture, sports, business and education .


Last Updated on
Not a lot can compare to enjoying tender smoked meat with family members on a warm summer afternoon. Imagine a cool breeze creating a delicate melody by rustling the leaves in the trees, interrupted by the voices of your loved ones enjoying delicious food.
Mentioned experience can only be achieved with the best grill smoker combos. Unfortunately, there are lots of units on the market that can’t satisfy your needs. Finding a grill smoker combo that allows you to cook delectable food is a time-consuming process.
Luckily, we have spent countless hours searching for the best grill smoker combos so you don’t have to.
10 Best Grill Smoker Combos in 2020
Traeger Grills is a famous company that has satisfied many customers. Its TFB65LZBC Texas Elite grill smoker combo is easy to assemble and sturdy.
You are free to set the temperatures ranging from 185 to 450 degrees Fahrenheit. You will easily start cooking your favorite food thanks to the automated startup system.
The grates are porcelain-coated, which makes them easy to clean after you have finished cooking many batches of smoked ribs.
Texas Elite Grill & Smoker 34″ comes with a hopper that can hold 18 pounds of wood pellets. You won’t have problems cooking lots of yummy food thanks to 646 square inches of cooking space.
The weight of 125 pounds isn’t problematic because TFB65LZBC comes with lockable caster wheels. We love noticing the grease drain system that makes the cleaning process a breeze.
This is one of the best grill smoker combos because it comes with 6-in-1 functionality. You can smoke, grill, braise, roast, barbecue, and bake with this awesome device.
Regrettably, this grill smoker doesn’t come cheap. Moreover, its grill cover isn’t a quality one since it fades and peels easily.
Finally, Traeger Grills TFB65LZBC Texas Elite Grill & Smoker 34” is versatile and easy to clean. It’s a good choice if you don’t mind minor problems.
If you want the best grill smoker combo that offers great portability, you should consider the Traeger Grills TFB29LZA Junior Elite Pellet Grill and Smoker.
This grill smoker offers temperatures between 180 and 375 degrees Fahrenheit. The temperatures are good enough for smoking many kinds of meat and vegetables.
The 300 square inch grilling space allows you to be the center of attention in any tailgate event. You can cook a dozen burgers without any hiccups. Moreover, you will easily transport this grill and smoker because it weighs only 60 pounds.
The hopper on the TFB29LZA gives you eight pounds of capacity, which isn’t plenty, but something had to be sacrificed in the name of portability.
This grill smoker utilizes heavy-duty steel in its construction, and it’s capable of surviving lots of heat. It is a 6-in-1 grill smoker, which means that you can braise, smoke, grill, roast, braise, and barbecue your favorite meats.
The Junior Elite has a problem maintaining a consistent temperature. If you are tall, you should be ready to bend over this grill smoker a lot since its cooking area is only three feet above the ground.
All in all, Junior Elite is easy to clean, versatile, portable, and inexpensive. If you want the best grill smoker for tailgate events, this one is worth considering.
The Z Grills 7002B may be an excellent choice if you plan on cooking for large groups of people.
This grill smoker combo looks lovely, and it is easy to set up. You will notice that the hopper has a capacity of 20 pounds, which is great.
You can use the temperature regulator to switch between 180 and 450 degrees Fahrenheit. The grilling space is 700 square inches large, which is amazing. You won’t have any problems cooking at backyard BBQ parties for large groups of people.
You will not have any problems cleaning the Z Grills 7002B thanks to its waste oil collector. The powder-coated stainless steel construction makes it durable and capable of enduring heat.
This might be the best grill smoker combo thanks to its 8-in-1 feature. 7002B lets you barbecue, roast, smoke, grill, sear, braise, char-grill, and bake. It is an extremely versatile grill smoker that can satisfy the neediest of people.
It weighs 127 pounds, but you won’t have a lot of trouble moving it thanks to the caster wheels that can be locked.
Alas, many users complain that 7002B doesn’t hold low temperatures well.
Finally, Z Grills 7002B is a versatile grill smoker that won’t drain your bank account. It might be the best choice for cooks who want to entertain lots of people.
Char-Griller E16620 Akorn Kamado Charcoal is a portable and versatile grill smoker combo.
If you want a device with temperatures of up to 700 degrees Fahrenheit, this grill smoker might be for you. The dampers on it allow you to control the temperature and not worry about hot and cold spots.
Due to the circular motion of the air inside the Akorn, you can use it as an oven. 317 square inches of cooking space combined with a 133 sq inch warming rack allow you to cook for the whole family.
E16620 Akorn is an energy-efficient grill smoker that comes with a removable ash pan that aids with the cleaning process. It is a lightweight grill smoker since it weighs 90 pounds. It has large front wheels that will help you move it around your yard or patio.
Char-Griller Akorn is a great Kamado grill smoker, but it isn’t waterproof. Another problem is that it isn’t rust-resistant. Final problem concerns the lack of quality put into the creation of the hinges.
In conclusion, this is a low-price grill smoker that comes with a couple of expected problems. If you want to enjoy smoked food without spending a lot of money, consider the Char-Griller E16620 Akorn.
If you are a newbie, the Pit Boss 700FB could be the best grill smoker combo for you.
This grill smoker is easy to assemble and easy to use. The hopper has a great capacity of 21 pounds, so you can easily empty a bag of wood pellets inside it. The pellet cleanout chute lets you dispose of unneeded pellets without any hiccups.
Pit Boss 700FB gives you 700 square inches of cooking space, which is awesome for large barbecue parties. It weighs 121.5 pounds, and it comes with two wheels that can’t swivel or pivot.
You can achieve temperatures between 180 and 500 degrees Fahrenheit, but don’t expect them to be perfectly accurate. The grates are porcelain-coated, so the food won’t stick to them and you won’t waste time cleaning them.
You shouldn’t use the 700FB during winter, because it won’t maintain a needed temperature. The fan-forced air acceleration system provides consistent heat during the other three seasons.
Some users have noticed the pellets getting jammed. Even worse complaint concerns the auger which makes worrying noise.
All in all, beginners will enjoy learning the intricacies of grill smokers on the Pit Boss 700FB. It is a decent choice if you don’t mind the short one-year warranty.
This might be the best grill smoker combo provided that you need a hybrid device.
It runs on wood chips, charcoal, and gas. Smoke Hollow 4-in-1 LP is versatile and gives you freedom when it comes to preparing food.
This grill smoker combo gives you a massive cooking space of 1,100 square inches. You could be the best party host with this grill smoker as you can sate the hunger of large groups of people. Large cooking space comes at a great price in weight; it weighs 218 pounds.
The charcoal grill side is a bit small, but it comes with a coal box and dampers. The other side holds a gas grill chamber and an infrared burner. You can sear chops in an instant with the infrared burner, which is an amazing feature.
The smoker box is good and lets you cook delicious food despite minor smoke leaks. The PS9900 is easy to clean as it comes with grease and ash pans.
This grill smoker combo is not rust-proof, which is a great shame. It also utilizes thin metal in its construction, which could be problematic after many years of use.
If you don’t mind a few setbacks and you want to satisfy huge groups of people with mouth-watering food, this hybrid grill smoker is worth your consideration.
The Woodwind SG 24 is a modern grill smoker that is easy to assemble. It weighs 150 pounds, but you can easily move it thanks to the four caster wheels.
It utilizes a “Slide and Grill” technology that lets you raise or lower the flame with a knob. It has a huge hopper with a capacity of 22 pounds. We love the front window that lets you see how many pellets are left in the hopper.
With a cooking area of 811 square inches combined, it gives you the power to feed many people. The temperature goes up to 500 degrees Fahrenheit, but it tends to fluctuate by circa 20 degrees Fahrenheit.
Woodwind grill smoker includes a sear box that functions as a simple propane grill. Do note that you need to buy a separate propane tank.
We are sad to say that this grill smoker is expensive. Moreover, plenty of users have reported that temperature fluctuations tend to be high.
All in all, Woodwind SG 24 lets you easily control the flames, as well as being easy to clean. It has great customer service representatives, so it might be worth considering despite the high price.
If you want the most portable grill smoker combo, the Char-Griller E22424 might be a good choice. It weighs only 39 pounds, which makes it an awesome choice for tailgate gatherings.
You will receive it almost fully assembled, but there is one important factor to consider. The E22424 is a grill that you can modify to be used as a smoker. You can only use it as a smoker attachment with other Char-Griller products, and once you make the modification, there is no going back.
The E22424 comes with 250 square inches of cooking space, which is good enough for family barbecues. It features a heavy-duty steel construction that ensures longevity. The dampers let you control the airflow and the temperatures that go up to 250 degrees Fahrenheit.
Unfortunately, there are lots of complaints concerning the bad paint job. The paint peels off easily, but the bigger problem is the lack of rust proofing.
All in all, Char-Griller E22424 Classic Side Fire Box Grill is inexpensive and portable. It lacks the ability to perform as both a grill and a smoker, so bear that in mind before you commit to a purchase.
If you’re old-school when it comes to best grill smoker combos, Oklahoma Joe’s Highland Reverse Flow Offset Smoker might be a great choice.
Reverse flow smokers make the heat pass underneath the grill and then over the grill, which ensures even heat. It also makes sure that the food isn’t ruined by high temperatures, and that it stays full of flavor.
This grill smoker combo comes with 900 square inches of cooking space, which is enough to cook plenty of savory food.
It is a versatile grill cooker that lets you use both charcoal and wood. You can experiment with different aromas to your heart’s content.
Oklahoma Joe’s Highland weighs 180 pounds, but it comes with huge wagon wheels that help with transport. It includes a thermometer that helps you maintain the temperature of up to 250 degrees Fahrenheit. Unfortunately, when you reach a temperature of 300 degrees Fahrenheit, the paint might start to peel off. Moreover, the door on the firebox is a bit crude, so you might have to do extra work on it.
All things considered, this is the best grill smoker combo if you aren’t afraid of extra work. It performs well and it might be a great choice for large gatherings.
The PG24DLX is the best grill smoker combo that comes with many useful features.
It’s an easy-to-assemble device that provides your food with a yummy smoky flavor. The hopper can hold 18 pounds of wood pellets, which is almost perfect.Paragraph
You have a choice between 175 and 400 degrees Fahrenheit, but you can boost the temperature even further. If you use the “High” setting, the temperature goes up to 500 degrees Fahrenheit.
Camp Chef Deluxe Pellet Grill and Smoker lets you make delicious meals for large groups of people. The total cooking space is 570 sq inches, which is perfect for large gatherings.
The PG24DLX weighs 140 pounds, but you can move it around easily thanks to its rubber wheels. Cleaning this grill smoker isn’t hard, but the Ash Can Clean Out System might give you some troubles.
Unfortunately, plenty of customers complain that the temperature tends to swing a lot, which could pose a problem.
All in all this easy-to-use grill smoker combo is a good choice if you don’t want to spend a lot of money. It will help you smoke large amounts of food, and it doesn’t come with many annoying snags.


Sorry - No shipping Tuesday due to blizzard conditions and a large ocean storm!
Baked Stuffed Lobster Tail Entree
4 Maine Lobster Tails (avg. weight 5-6 oz. each)
8 oz. Gourmet Seafood Stuffing
Cooking Directory with Complete Cooking Instructions
The Yankee bugs arrived down south in Georgia in great shape for a
wonderful XMAS dinner and lobster bisque that night. What a luscious
holiday! Thanks--we think we'll do it again next year.
Baked Stuffed Lobster Tails are a special treat and this Entree includes FOUR 5-6 oz. (ave.) Lobster Tails with 8 oz. gourmet style Seafood Stuffing (2 oz. per Lobster tail).
These fresh harvested Lobster Tails are flash frozen (uncooked)and arrive at your door with our delicious gourmet Seafood Stuffing and instructions for preparation and cooking.
To prepare, thaw Lobster Tails and cut lengthwise, butterfly open, add 2 oz of our Seafood Stuffing, place on baking sheet and bake in preheated 425 degree oven for 22 min. For a "crunchy" presentation, place Lobster Tails under broiler for 1 min. more.
These Baked Stuffed Lobster Tails can be served one per person as a "surf and turf" dinner or double up for a wonderful gourmet Lobster Dinner.


Like to cook? In this forum, both amateur and pro chefs can share recipes, procedures and cooking tips and talk about local restaurant recipes.
Looking for my own recipe on here- thanks for the "recipe finder program", Robin!
Bumping this up just in time for T-day. Happy Thanksgiving, all!
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At Caney Fork River Valley Grille we offer a diverse menu with some of the best chicken wings Belle Meade has to offer. We have a great selection of food for kids and adults alike. And you can only get it at Caney Fork, along with other amazing wild game like our Elk Sliders, Gator Bites, Frog Legs, Outfitter Stew, Venison Sausage, and more.
At Caney Fork we offer the best Wild Game food anywhere. Our Wild Game menu includes: Wild Game Platter (the best of everything), Cajun Gator Sliders, Wild Elk Sliders, Big Game Burger, Venison Sausage Philly.
We are a well known to go establishment in the Belle Meade area and known for offer some of the best Belle Meade chicken wings and serving up some of the best southern cooking. We also have “Wild Game” food offerings, somewhat unique and not offered at most Belle Meade establishments. You can dine in or we can have your order ready to go. Please allow at least 30 minutes for us to prepare your order to go. Please stop by and enjoy dining or drinks at one of the area’s best establishments. Call us at (615) 724-1205 for To Go Orders.
This one of a kind Belle Meade chicken wing eatery near Hotel, Convention Center and Mall, our southern style offers locals and visitors alike a unique dining experience. We have 9 large flat screen HDTV’s so you can enjoy your favorite beer, wine or cocktail and watch sports or you can sit at one of our booths in the while you wait. We have a nice selection of craft, domestic and imported beers on draft or in the bottle, white and red wines and a full line of cocktails including Popcorn Sutton’s White Lighting whiskey. Full meal service is also available in our area. If you are staying at one of the local area hotels, timeshares or RV parks, or shopping at our Mall be sure to stop by for a drink or meal. We know you won’t be disappointed.
Caney Fork River Valley Grille
Best Wings Belle Meade | Best Chicken Wings near Belle Meade | Best Buffalo Wings in Belle Meade


Even though I don’t share many vegetable recipes on Rasa Malaysia (mostly because I find Asian-style vegetables very hard to shoot), it doesn’t mean that I don’t like them.
Dine in or out, I always have a vegetable dish to balance off my meal.
I love all kinds of vegetables, be it plain stir-fry, in soups, or in noodles.
Vegetable fried noodles is one recipe that I make use of the different vegetables I love.
It reminds me of the 9th Emperor God festival in Malaysia when we observe a pure vegan diet during the festivity.
My aunt is a very good cook and her vegetable fried noodles is one of my favorite dishes during the celebration—simple noodles fried with a variety of shredded vegetables.
This is my rendition of her vegetable fried noodles.
Instead of using the regular vermicelli or rice noodles, I made the recipe with mung bean noodles (also known as cellophane noodles or glass noodles).
I love the slightly starchy and springy texture of this noodle.
For vegetables, I used cabbage, carrot, bean sprout, fresh shiitake mushroom, and scallion.
It’s simple and humble, the kind of dish that I enjoy especially when I eat too much meat for the week.
Have a great Memorial Day!
How Many Calories per Serving?
This recipe is only 378 calories per serving.
What Dishes to Serve with This Recipe?
For a wholesome meal and easy weeknight dinner, I recommend the following recipes.
Vegetable Fried Noodles
Vegetable Fried Noodles Recipe | Easy Asian Recipes.
- 4 oz. cellophane noodles/ mung bean noodles/ glass noodles
- 2 tablespoons vegetable oil
- 1 small onion quartered
- 5 whole fresh shiitake mushrooms cut into pieces
- 3 mini carrots cut into thin strips
- 2 oz. bean sprouts
- 1 oz. cabbage, shredded
- 1/4 cup water
- 1 tablespoon oyster sauce or to taste
- 1/4 teaspoon white pepper
- 1 stalk scallion cut into thin strips
Soak the noodles with warm water until they become soft, about 15 minutes. Drain the water and set aside the noodles.
Heat up a wok on medium heat and add the oil.
Toss in the onion and stir-fry until the mushrooms, carrots, bean sprouts, and cabbage becomes a little wilted.
Add in the water, oyster sauce, white pepper and stir to combine.
Add the noodles and stir continuously until the noodles are cooked.
Toss the scallion in, do a few quick stirs and serve immediately.


Although the exact quantities remain a secret to this day, Breuss Juice combines the juices of organic beetroot, carrot, celeriac, potato and radish. Naturally rich and earthy, there are absolutely no added extras in there, not even salt, and the juices are all freshly pressed – not from concentrate. Minus the radish juice (which contains mustard oil acting as a natural stabiliser), the juices of the different vegetable components are lacto-fermented which supports the production of naturally occurring, gut-friendly L+ lactic acid.
Although generally relatively low in sugar, vegetable juices lack fibre which helps slow the release of naturally occurring sugars into the system. Those with diabetes should be prepared to take the natural sugar content of vegetable juices into account.
Yes, all the Biotta juices are Swiss organic, EU organic as well as USDA approved organic.
Biotta’s juices are never from concentrate, what does this mean?
Juices made from concentrate have water extracted from the fruit or vegetable to produce a fruit/vegetable concentrate. This concentrate is easier to transport, and can be stored for longer, as its high fructose content acts as a preservative. When it reaches its destination, the concentrate is then diluted with water and bottled as juice. This has little in common with pressed juice because valuable nutrients (and sometimes even the aroma!) can easily be lost during this process. As a result of this, Biotta does not use concentrates and only offers premium freshly pressed juices as opposed to reconstituted concentrates.
Why are Biotta juices lacto-fermented?
The process of fermentation allows foods to safely stay edible longer. Lactobacillus bacteria are found on the surface of all plants and have the ability to convert naturally occurring sugars and starches quickly and easily into lactic acid. The lactic acid acts as a natural preservative that is able to inhibit the growth of harmful bacteria.
Beyond preservation advantages, lacto-fermentation also increases or maintains the vitamin and enzyme levels, as well as digestibility, of the fermented food, and is beneficial for gut health.


Share on ThriftyFunThis guide contains the following solutions. Have something to add? Please share your solution!
Once rinsed well, they make perfectly fitting lids for your pet's canned food; saving you $1-2 for a store-bought one. Always remember that if you don't feed your critters canned food, your local SPCA and/or Humane Society does, and they can always use donations.
Canned food can seem pricey, but when used in moderation mixed with dry, it can be an affordable treat for you loved furry ones. I bought a can of IAMS cat food at Target for $.96. When it was mixed with dry food and the rest kept fresh with a lid and in the fridge, it lasted four meals.
By Regan from Houston, TX
This is an awful, horrible, terrible tip! Please do not do this! Any food, including pet food, should never ever ever be stored in the metal can it comes in. Take it out of the can and put it in a plastic container. Empty margarine tubs work great.
Foods stored in metal containers in the fridge develop a chemical reaction that is extremely toxic. So take the few minutes it takes and transfer it to a plastic container with a lid. This is not just me saying this but it comes from government research. If you google it, you'll find it. Just google "storing foods in metal cans in the refrigerator".
I only keep wet the cat food for one da'ys use. My cats get 1/2 the can on top of their dry food in the morning and the other half in the evening. I'm sure the food does not get contaminated that fast. I will use this tip. By the way, I have been doing this for all my married years and I was married in 1952. No sick or dead cats so far.
I just googled this as suggested. This was meant for "tin" cans. Today most cans are either stainless steel or aluminum.
I have two kitties on prescription food. It is rather expensive, but there is a noticeable break if you buy the larger bag, 17 lbs. However, my discriminating cats don't eat stale food as reliably as when it is fresh. I bag up the excess and freeze it for future use.
I have a variety of pets and needed ideas to keep the food clean and out of the way. For the dogs and cats, I use a big Rubbermaid box with a tight fitting lid. It holds a big bag of food and keeps pests out. If you want to remember what kind of food you bought, you could tape part of the bag inside the lid.
For my fish, I keep their little food containers in a basket next to the tank. They are attractively stored and near at hand. A side note here, I move the basket out of reach when little hands come by that might want to feed the fish.
I have several birds, and I store their food in a plastic bucket that once held ice cream. I have a small measuring cup that I throw in on top to use as a scoop to feed the birds.
By Cheryl from Arlington, GA
Great ideas! I especially like that one about the ice cream buckets. I haven't had any in a long time, since the kids left, as we don't eat that much ice cream, but those buckets are great for so many things.
I like the idea of the ice cream buckets also, need to pass this on to my mom. She has 2 big dogs & she stores their big bags of food in a medium sized metal trash can with the lid & puts bay leaves in the bottom.
The plastic containers meant for pet food were too small for my use, and they are over priced. I bought a large (one that holds 35 -50 lbs. dog food) plastic tub with a snap on cover years ago, and this has worked for me quite well.
There were two small air holes in the handle, and I plugged those up with glue; therefore, the food stays fresh. I keep a plastic 2 cup measure in with the food and measure everyone's food as it goes into the bowls. I found that if I measure the food, I use less and the dogs get the right amount of food. This works great if one dog is on a diet or ill, and I need to keep track of what they eat. My dogs were taught to only eat out of their own bowls.
I notice that today's plastic tubs are so much nicer, come in more sizes, colors, and are see through. No matter what size pet, I am sure that they make the right size tub for your pet's needs.
By xintexas from San Antonio, TX
I use the plastic tubs that cat litter comes in. They have a good snap on lid and they are stack-able.
Another thing, if I happen to buy too many bags like I did this month! Last week I had bought an extra bag because I thought I was running low. This week I did the same thing! So now I have 2 extra bags besides what's in the bin!
I did the same thing with the cat food, except I only have one extra bag of his) I keep the extra bags in the chest freezer. Luckily I have small dogs, so the bags I buy are only 8 pounds. But I just stick them in the bottom of the chest freezer, and they stay fresh till the one I'm using is gone.
I use the large plastic Pretzel containers to store my dry cat food. The screw top keeps bugs out and once, happily, kept the bugs in. I returned that bunch to the pet store, thankfully the bugs did not invade my kitchen. Best of all the pretzel containers are being recycled.
As a cat owner with a neat freak boyfriend who prefers that I keep the cat food in those big plastic tubs that you can buy them in, but those cost more money. So, I saved one food tub and one litter tub. I just buy the paper containers now, it's not only a lot cheaper, but saves a lot of trash from being created.
By Kathleen from Export, PA
Hi, my one friend does that with the dog food however I can not do that because my sweet daughter would take the top off and play with it and put it in the dog's water bowl. So what I do is try to keep it in an old cereal container (plastic) on a top shelf and the rest under the table and the cat litter and food in the bathroom with the chain on the outside. The cat's dish and litter box is in the bathroom. She is not potty trained yet. I hope she wants to do it soon.
In all likelihood the pails you're using are ok but I prefer to go to the bakery section of a store and ask if they have any 5 gal buckets they're getting rid of.
They've always been free when I've asked and you know the plastic is food grade; meaning it is safe to use for long term food storage. many plastics are not safe for food storage so it's a free, safe recycling alternative.
I use empty ice cream buckets for cat food. I have also used them for cat litter. I find that one full tub is just about the right amt of litter for the box. Then of course I use cat litter bags which I can get at Dollar General for $1.00 (10 to a box) so all I have to do is tie up the bag & dispose.
Reusing plastic tubs is a really great idea but please make sure the original 'food' tub is recycle #2, #4 or #5 because all others will leach dangerous chemicals into the food over time. And please do not ever use any non-food plastic containers for storing any kind of food because the plastics those are made of are not food grade and are made of chemicals that are not safe for food consumption items whether for humans or pets.
I found this old Frito Lay tin at a garage sale, and since I collect tins I grabbed it up. When I got back home, I found that it was perfect to put my dog or cat food inside, where it stays fresh and the mice and insects cannot get into it.
I use the large plastic tub that ice cream would come in for pet food. It has a handle, and you get to enjoy eating the ice cream before using it for storage. I made it fun with the kids. They decorate the tubs with dogs or cats.
I use a "dog food only" garbage bin with the locking handles to store 50 lb bags of dog food. The whole bag goes into the bin which is stored in the garage. It keeps the food fresh and keeps the dog out of it.
I use a new stainless garbage can. Since he has his own corner with elevated bowls, I keep the can right next to them with a scoop inside. It matches my kitchen and keeps his food fresh.
I bought a 5 gallon bucket with a screw-on lid from a local feed supply store. I can put a large bag of dog food in it. We have had racoons come in the dog door and get into dog food bags. This keeps the little devils out.
When I buy a big bag of food, I separate it into 1 gallon zip type bags and keep them in a tub. It's easier for me to carry one of these bags to fill bowls as I feed inside and outside. Treats are kept in a mason type jar.
We buy kitty litter that comes in buckets with handles. After using the kitty litter, wash out the resealable bucket and store pet food in bucket. Make sure the bucket is dry before putting the pet food in. Store in a cool place.
I like to put my pet food in a sturdy, resealable container so that ants and mice don't find a way into it. The larger containers can get a bit cumbersome at times, so my tip would be to get one with rollers. For example, the Suncast 80 qt. rolling bin works great in my kitchen.
I am a foster parent for my local no-kill animal shelter. I usually have about 10 cats and the occasional dog in my care. I buy dry kibble pet food in bulk. I divide it into one day servings and store it in the zip lock freezer bags.
We have always used dry pet food for our dogs, but find that mice like feasting on it as well. To avoid the mice and keep the food from getting stale we store it in a plastic garbage can with a snug lid.
I save all the cat litter buckets to store my dog and cat food. The flip up lid makes it convenient to get the food and they seal well to keep out ants. The handle comes in handy too.
We buy large bags of dry dog food. Ants would get in it and sometimes mice would, too. My husband bought a large trash can with a tight fitting lid and we keep it on the carport next to the feeding area for the dogs.
I keep all big plastic containers and clean them out to keep my doggie treats and dog food handy and in a cool dry place.