Easy Mini Monkey Breads
Prep Time: 5 min
Total Time: 20 min
Monkey around without all the fuss. These mini monkey breads are made from just one ingredient--Pillsbury™ refrigerated cinnamon rolls with icing!
- 1 can (8 count) Pillsbury™ refrigerated Cinnamon Rolls With Icing
- Heat oven to 400°F. Grease 8 regular-size muffin cups with shortening or cooking spray. Set icing aside.
- Separate dough into 8 rolls. Cut each roll into 6 pieces; place 6 pieces in each muffin cup.
- Bake 10 minutes; cool in pan 2 minutes. Transfer to serving tray.
- Meanwhile, transfer icing to small microwavable measuring cup. Microwave uncovered on High 6 to 8 seconds or until melted. Drizzle over monkey breads.
- For a cute presentation, stack the mini monkey breads in a pyramid, and drizzle the icing over the whole stack.
- For extra flair, stir a few drops of food colour into the icing before drizzling.


Exploring sustainability in a pandemic
One school room on a Nicaraguan Coffee Farm.
A new research report, Sustainability in a Pandemic, conducted in partnership between C.O. nxt and Menu Matters, has examined aspects of sustainability related to food and assessed how these issues affect consumer purchase behaviour related to food via various distribution channels.
The report finds that the pandemic has not reduced the importance of sustainability — quite the contrary, in fact. Approximately 80% of consumers surveyed indicated that sustainability is important to some degree with over half indicating it is extremely or very important. Furthermore, the only issues that appear to be more important to respondents than sustainability are hygiene and safety related (mask wearing, sanitising, etc.).
Several presentations in last month’s Re:co Symposium (12-13 May) highlighted that consumers, particularly younger demographics, are demanding that companies be more socially and environmentally responsible. The new report delves further revealing that sustainability is increasingly enveloping societal issues such as diversity and welfare issues for both animals and workers. Consumers are generally more concerned now about sustainability, driven by the impact of the pandemic on food workers, climate change overall, and the increased use of single-use disposables.
According to the report, consumers believe it is in a company’s best interest to not make false claims. Consumer demand is strong enough for many products that it behooves a company to create products and services that meet these sustainability demands. Overall, consumers are more likely to trust smaller operators – farmers, manufacturers, restaurants – than larger organisations. Interestingly, per the findings, the media is now the least trusted player in the food system.
Consumers are placing a greater emphasis on specific claims rather than vague, broad claims. Claims reducing the impact of ingredients and specific efforts against animal welfare have the broadest impact.
And while there may be some distrust with larger food organisations, the report states that consumers see manufacturers and restaurants as doing a better job and having a more positive impact on sustainability than before the pandemic. For restaurants, sourcing locally, sourcing sustainable ingredients, providing condiments by request and more efficient to-go packaging are helping to support this positive perception.
Good news for coffee and tea farmers – and farmers overall – the report discovered that consumers across all demographics are more concerned now about farmer’s ability to make a living. The pandemic did shift consumers’ concern over farmer and farm worker safety with over half now more concerned about that versus a year ago, but the more significant shift was in the concern over whether farmers can make a living. See the below graphs from the report in more detail.
Whether ordering directly from a farmer or a manufacturer, consumers generally see it as a more sustainable activity than shopping at retail. Gen Z, Millennials and those placing an emphasis on sustainability are all significantly more likely to pay more. This may help support ongoing sustainability efforts in agriculture, manufacturing, restaurants and the food industry.
So, as consumers increasingly tie sustainability to include economic factors such as fairness in pay and conditions for workers, the report ascertains that companies honestly and actively focusing on these issues may be able to better support price premiums their products may require.
- Vanessa L Facenda, editor, Tea & Coffee Trade Journal.
Keep in touch via email: [email protected]
Twitter: @TCTradeJournal or LinkedIn: Tea & Coffee Trade Journal.


To get started, gather the family together to compile a list of favorite recipes for a sense of how to accommodate everyone’s tastes. Planning with this in mind is sure to reduce waste and the need for multiple trips to the store! If you want to avoid the grocery store altogether, meal kit services offer a useful alternative. With Martha Stewart & Marley Spoon for example, you get a choice of 100+ recipes so you save time on planning, too. Either way, no more stressing at the last minute about what to cook or how to fit it in.
Choose a meal kit plan that suits your needs. Whether you’re dining for two or feasting as a family, we’ll send just what you need. Pick your favorites from a menu of 100+ recipes that we update each week!
Pick a delivery day that makes sense for you. Plans changed? Our insulated box keeps your food refrigerated. You can skip a week if you need to, when you’re going on holiday, for example - you’re in control.
Skip meal planning and just start cooking! Smart, 6-step recipes and pre-measured ingredients make it easy and fun. Achieve truly impressive results: make meals you’ll love cooking (and eating).
Build a healthy and happy home with a family meal plan. It’ll give you extra time together as a family and more spare change. That’s because you only buy and cook what you need. No more needless waste or produce that goes bad. Good kitchen management rubs off on your kids, too, so you’ll be instilling great life lessons, too! Planning your meals may sound time-consuming, but it’s not. It’s a fun family activity with benefits that far outweigh the costs.


Soy is one of the most polarising of foods. To help you make sense of the conflicting messages about soy, I dig deeper into some of the key health areas linked to eating soy foods.
Forget about the latest superfood trend, coffee is where it is at. In this article I look closer at the science behind the health benefits of coffee to help you justify your caffeine habit.
Intermittent fasting is currently one of the world’s most popular health trends. Learn what intermittent fasting is, how to do it, and what the evidence says about the extensive list of health claims made about it
Need to justify your chocolate habit? Scientific research now confirms how much dark chocolate is good for your heart, mind and sports performance.
Thinking Nutrition is now broadcasting out with its own podcast. Subscribe from where you get your pods (Apple Podcasts, Spotify, Castbox, Podcast Addict, Stitcher and a bunch of others) to get new episodes as they are released directly to your phone.
A sleepless night can easily find a person craving junk foods the next day. Now a new study has figured out just what is going on in the brain to drive this.


This easy dish is packed with fresh veggies and creamy mozzarella for a super easy weeknight dinner! Seasoned with our favorite Caramelized Garlic Olive Oil, Black Garlic Sea Salt, and Wild Garlic Dried Herb Blend for the perfect savory punch.
Caramelized Garlic Olive Oil (100ml): A must for all garlic lovers and Olivelle's #1 selling product! Take pleasure in the smooth but robust flavor of slowly roasted, sweet garlic that combines beautifully with this high quality extra virgin olive oil.
Barrel Aged Dark Balsamic Vinegar (100ml): This barrel aged balsamic is a rich blend of 80% cooked grape must and premium aged wine vinegar, blended in perfect harmony and then aged up to 10 years in small oak casks.
Wild Garlic Dried Herb Blend: Wild Garlic Dried Herb Blend uses ramson (leafy wild garlic) to bring a garlic flavor that is less pungent than garlic cloves. This delicate blend of herbs is a staple for seasoning everything from party dips to scrambled eggs.
Black Garlic Sea Salt: Prepare to be amazed! This blend of premium quality, hand harvested, French grey sea salt and black garlic powder will quickly become your go-to seasoning, creating a truly wowing flavor experience.
Pkg. & Size
Packaging:Products are gift wrapped in an Olivelle gift box.
Size: Caramelized Garlic Olive Oil (100ml), Barrel Aged Dark Balsamic Vinegar (100ml), Wild Garlic Dried Herb Blend (3.5oz), Black Garlic Sea Salt (2.6oz).
FREE SHIPPING on orders over $75
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We work very hard to ship online orders within 24 hours, or on the next business day after you order. At times additional lead times may occur especially during the holiday season or special sales.


See all 2 tips
Chicken Parmigiana. So delicious with extra home made meat sauce
Pizza and BBQ jumbo wings are amazing. Yummy food!
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Tameem Agro, a reputable cattle firm specializing in authentic dairy products, sought to enhance their operational efficiency and streamline various aspects of their business. They recognized the need for a tailored Enterprise Resource Planning (ERP) system to manage their cattle farm and dairy product operations effectively. To fulfill this need, they engaged Ontik Technology to develop a bespoke ERP system.
Custom ERP Development: Ontik Technology designed and developed a comprehensive ERP system that catered to Tameem Agro's unique requirements. The system incorporated modules for cattle farm management, dairy product processing, inventory control, and financial tracking.


Coriander, Whole Seed
Coriander, Whole SeedAdd to My List
1 oz / $9.26 per oz
This product is so popular, it just sold out.
We'll notify you when it’s back in stock.
We know what you're thinking. No, coriander seeds aren't like cilantro. So, no weird soapy taste here. Instead, these coriander seeds are deliciously subtle. There's a delicately sweet flavor, with notes of pepper, mint, and citrus, that pairs well with different spices. Cinnamon, nutmeg, cumin, garlic, you name it. Fragrant, fresh, and flavorful, it's a reliable spice that goes on all kinds of dishes.
Separate the glass jar and metal lid and recycle both in a curbside bin. The plastic tamper seal is recyclable through TerraCycle by following our special instructions.
These are general guidelines for broadly-recyclable materials. Check with your local recycler to confirm what they take.
Hive Five™ Certified
No need to guess what's in your food or how it was made. Our experts vet every product for ingredient integrity, responsible sourcing, and great taste using our own criteria called the Hive Five.
low carbon footprint
How it does good
Connecting Afghan farmers to the global market
Over 80% of the population in Afghanistan depends on the rural agricultural economy. With this in mind, Rumi strives to build demand for Afghan spices and create a global supply chain. The success of the spice industry brings jobs to farmers and the women who harvest and process the spices. By empowering Afghan farmers and building out the country's agricultural infrastructure, Rumi directly impacts Afghanistan's economic development.
Rumi works directly with Afghan farmers and tests all their products to make sure they're free of pesticides.Learn More
Rumi's glass jars and metal lids are curbside recyclable.Learn More
supporting key causes
Rumi, a public benefit corporation, is committed to empowering Afghan women and boosting the country's economy. They reinvest back into agricultural and manufacturing infrastructure.Learn More
More Like This
About the Brand
Rumi Spice began with a mission to cultivate peace in Afghanistan. Founded by a team of military veterans who served in Afghanistan, they developed an on-the-ground understanding of how business is conducted, and built trusted relationships needed to work within and out of the country. Now, Rumi Spice brings flavorful, ethically sourced, and socially responsible spices from Afghanistan to customers, giving countless jobs to Afghan farmers and women who provide direct labor.Shop Brand
How to use
Toast seeds over medium heat until fragrant to really bring out their earthy, complex flavor.


Spring has sprung in the Lowcountry. Along with warmer temperatures, azaleas and lots of pollen many great fruits and vegetables are readily available. Eating what’s in season is a fantastic way to get fresh produce in your diet and save on your grocery bill. The following are some healthy foods to incorporate into your spring meals.
Spring onions are a delicate vegetable. Their taste falls between a scallion and regular white or yellow onion. They are mild enough to be eaten raw, but can also stand up to roasting. Don’t waste any part of the spring onion. The green tops can flavor to sauces and dressings, while the hearty but tender bulbs work great in casseroles and vegetable dishes.
Asparagus may be purchased year round, but it’s especially fresh and flavorful, not to mention less expensive, in early spring. Asparagus may be eaten raw, steamed, roasted, grilled or sautéed. It’s delicious hot or cold. Experiment with asparagus by adding to dishes like scrambled eggs or with wild rice as an alternative to hash.
Strawberries, one of the most popular fruits, are abundant in spring. Strawberries are versatile and may be used in desserts, but also in salads, main dishes and smoothies. Being relatively inexpensive in the spring consider buying extra and freezing for use later in the year.


English muffins, that is. Not your blueberry-stuffed American monsters. We’re talking bread not cupcake. This was the first time I had attempted to make an English muffin and I was nervous, especially considering the time you need to fry them for. But, aside from the time needed to prove them, they turned out to be no bother at all. In this recipe, Sparkenhoe and black pepper come together to pep up a classic.
I try and remain partisan about cheeses on this blog but I have to confess that Sparkenhoe is undoubtedly one of my favourite British cheeses. This is partly because they once let me visit them and everyone working there was patient and generous with their time. But mainly because it’s just a superb cheese. Red Leicester gets a bad press and not without good reason; much of it is processed and shrink-wrapped beyond recognition.
Sparkenhoe is a world apart. It’s a cheese that tastes of nutty biscuits and browned butter and, although I know that the annatto added for colouring is supposedly tasteless, there’s something almost spicy about it. I came across an author writing in 1880 about traditional Red Leicester which sums it up far better than I could: ‘there is a fullness of flavour about it, a meatiness, a warmth and wealth of quality, that reminds us of fruit that is produced from a rich soil and ripened in a more genial climate.’ And if that doesn’t make you want to try it…
500g strong white bread flour
1 tsp salt
1 tbsp. dried yeast
1/2 tsp sugar
100g Sparkenhoe cheese, grated
1 scant tsp freshly ground black pepper
Semolina, to dust
Sift the flour and salt into a bowl and add the grated cheese and black pepper.
Warm the milk slightly so that it is lukewarm, then add the yeast and sugar, mix well and leave for 5-10 minutes until the mixture looks frothy.
Make a well in the centre of the flour, add the yeast mixture and bring it all together to form a dough. Knead the dough on a floured surface for 10-12 minutes, then put it into an oiled bowl and cover it with clingfilm.
Leave the dough to prove for about an hour, until it has doubled in size.
Knock back the dough, knead it briefly for a couple of minutes and then leave for another 30 minutes. After this time, without knocking it back, divide the dough into ten equal pieces. Sprinkle your baking trays with semolina, form the pieces into balls, flatten them slightly and put them on the trays. Cover them with semolina and leave for another half an hour.
Lightly oil a heavy frying pan and fry the muffins over a low heat. Keep an eye on them as they can burn easily. You will need to cook them for about ten minutes on each side. The traditional way to serve them is to tear, not cut, the muffins apart and let a knob of butter melt in the middle. I ate mine with butter and watercress as I think it goes perfectly with Sparkenhoe cheese. The Other Half made the controversial move of eating his with blue cheese and informs me that they go together very well.


Food is something that our household LOVES, even more than food we LOVE to feel fighting fit, happy and with energy to spare.
So refined sugar is out, and anything nutritious, tasty and that feels good is in!
This yummy creation of mine is a happy marriage of protein, healthy fats, refined sugar free, dairy free, and wheat free but most importantly it is quick to prepare and it’s texture/taste will leave you smiling and sufficiently full:)
Banana Coconut Bread
2 mashed Bananas
2 Eggs beaten
1 cup Almond Meal
1 cup Extra Virgin Olive Oil
½ cup shredded Coconut
½ cup 100% Maple Syrup
¼ cup Coconut Flour
1 tsp Baking Powder
1 Tbs Cinnamon round
½ cup dried Prunes thinly sliced
*Preheat oven to 180 degrees.
*Mix all wet ingrediants into a bowl (bananas, eggs, olive oil, maple syrup).
*Sift in almond meal, baking powder, coconut flour, cinnamon, shredded coconut.
*Pour into a greased or lined baking paper cake container (I use a bread container) and place prunes throughout.
*Bake for 30-45min or until reasonably firm. Set aside to cool before slicing.
Happy Baking, Happy Munching!


A beautiful two-day celebration set at home in sunny South-West London.
Filled with an abundance of personalised rhubarb delights for all dining occasions; from an elegant reception and sit down dinner to an informal Sunday brunch and afternoon nibbles.
In keeping with the modern country-city feel, guests were first treated to a stunning canapé and drinks reception in a glamourous marquee, decked out in our bride’s favourite colour: purple. This was followed by a simple yet sophisticated three course meal, themed around British home comforts. The food journey continued throughout the weekend and on Sunday guests chose from an exquisite array of fish and meat dishes followed by coffee and sweet treats, all offered from impressive buffet-style stalls for a relaxed “help yourself” atmosphere.


- 1 Can you cook a whole chicken from frozen?
- 2 How long do you cook half frozen chicken in the instant pot?
- 3 How long does it take to cook a frozen whole chicken?
- 4 How do you cook frozen raw chicken?
- 5 How do you defrost chicken in a pressure cooker?
- 6 Can you defrost chicken in Instant Pot?
- 7 Can you pressure cook frozen chicken?
- 8 Can I stack my chicken breasts in instant pot?
- 9 Can you Rotisserie a frozen chicken?
- 10 How long do you cook a whole chicken at 350?
- 11 Can I slow cook a frozen chicken?
- 12 How long does it take to cook a whole chicken at 400 degrees?
Can you cook a whole chicken from frozen?
According to the USDA, yes, you can safely cook your frozen chicken, as long as you follow a couple general guidelines. In order to skip the thawing step and turn your frozen chicken into a fully-cooked, safe-to-eat dinner, use your oven or stove top and simply increase your cooking time by at least 50%.
How long do you cook half frozen chicken in the instant pot?
Instant Pot Cooking Times for Frozen Boneless, Skinless Chicken Breasts
- small (6-8 ounce) frozen chicken breasts – cook 11-12 minutes at high pressure, plus 10 minutes natural release.
- medium (9-10 ounce) frozen chicken breasts – cook 13-14 minutes at high pressure, plus 10 minutes natural release.
How long does it take to cook a frozen whole chicken?
The general rule is that frozen chicken takes 50% longer to cook than when it’s thawed to start. You can therefore consult a reliable source for chicken cooking times and multiply that by 1.5. The chicken pictured here is 4 lbs., which would normally take 1 1/4 to 1 1/2 hours to cook.
How do you cook frozen raw chicken?
How to Cook Frozen Chicken in the Oven
- Preheat the oven to 350 degrees F.
- Line a baking sheet with foil or parchment paper.
- Brush the chicken with oil, seasonings, and/or sauces of your choice.
- Roast uncovered.
- Test for doneness using an instant-read thermometer.
- Allow the meat to rest 5 to 10 minutes before cutting.
How do you defrost chicken in a pressure cooker?
Defrosting Chicken in Your Pressure Cooker Pour 1 cup water into your pressure cooking pot and place a trivet in the bottom. Balance the frozen chicken breasts on the trivet, stacking crosswise if necessary. Lock the lid in place. Select High Pressure and 1 minute cook time.
Can you defrost chicken in Instant Pot?
Many people defrost meat in the refrigerator, but this method can take up to 24 hours. Most busy cooks don’t have the time for this. We think that thawing your chicken in your Instant Pot is the safest and most convenient way to both thaw and cook your chicken. It’s quick too.
Can you pressure cook frozen chicken?
Yes, you can take frozen chicken directly from the freezer and cook it in the pressure cooker! Just add some water, turn it on, and let it cook. Dinner is on the way.
Can I stack my chicken breasts in instant pot?
Can You Stack Chicken in the Instant Pot? Yes, you can definitely stack chicken in the Instant Pot. The only thing you’ll need to be wary of is to make sure each piece is seasoned well before you stack them on top of one another. Otherwise, you may have unevenly seasoned chicken.
Can you Rotisserie a frozen chicken?
If a frozen chicken is purchase, be sure it is completely thawed before you start to cook it. Pat the chicken dry using a paper towel. It is now ready to be seasoned or prepared in the desired manner for rotisserie cooking.
How long do you cook a whole chicken at 350?
1. Regular-heat method:
- Preheat oven to 350 degrees F (175 degrees C).
- Roast whole (thawed) chickens for 20 minutes per pound, plus an additional 15 minutes.
Can I slow cook a frozen chicken?
” It is safe to cook a frozen chicken in a slow cooker,” Quin Patton, a food scientist formerly with PepsiCo, told TODAY. “You just need to make sure the internal temperature gets up to 165 degrees at some point during the cooking process.”
How long does it take to cook a whole chicken at 400 degrees?
Roast the chickens at 400 degrees for about an hour and a half, depending on the size of the birds. The way I figure time for this is to take the average weight of one of the chickens (say, 4.5 lbs) and calculate 15 minutes per pound (that would be about 67 minutes for a 4.5 lb chicken).


Ice Cream Cart Decoration
A free online game for girls
Ice Cream Cart Decoration
Today you have the change to decorate this ice cream cart. Choose from ice cream cones, ice pops, ice cream sundaes and bowls of ice cream. Now start decorating your ice cream cart with all of the tasty frozen treats. Enjoy!
Tags: Ice Cream
Average Rating: 4.38 based on 2895 ratings
- Tasty Ice Cream Game
This little girl always loves to eat some tasty ice creams a lot, no matter what the season is. Among all the ice creams her favorite one is cone ice cream. When she enters the ice cream shop she never goes out of the shop until she tastes all the flavors of cone ice cream available in the shop. Today she has come to your ice cream parlor to enjoy some delicious cold treats prepared by you. Let's prepare a yummy cone ice cream for her. When you are done making the ice cream invite the little girl and serve your frozen treat to her.
- Ice Cream Doctor
Ice cream is the best treat that everyone loves to enjoy throughout the summer. This girl never cares about what the seasons, she would go to the ice cream parlor whenever she wants to eat ice cream. Unfortunately all the ice cream shops will remain closed today which mean she will not be able to enjoy the ice cream today. Luckily an ice cream doctor has just entered her city who can make some delicious ice cream. He is going to make a mouth-watering ice cream for this girl. Join the ice cream doctor and learn how to make a yummy ice cream.
- Ice Cream Cooking Game
Summer is the perfect time to enjoy some delicious ice cream. If there is no ice cream parlor near our homes, summer would turn out to be a most boring season of the year. This girl is enjoying the summer right now but unfortunately all the ice cream parlor owners have gone on a vacation to their favorite beaches. This girl wants to enjoy a delicious ice cream right now. In order to make her happy, we are going to preparing a yummy ice cream. We are almost done, the only thing we are left with is the decoration and we would like you to help us to decorate the ice cream with whipped cream, candies, and topping. Are you ready to help us?
- Banana Split
Today we are going to help a kid who wants to prepare a yummy banana split for his friend. Banana split is an ice cream-based dessert that is made with lots of scoops of vanilla ice cream, strawberry ice cream and chocolate ice cream with the most delicious syrups and with the most exquisite toppings, whipped cream, chopped nuts, and maraschino cherries. Before helping him out in his kitchen, you need to buy all the required ingredients from the supermarket. Once you add all the ingredients you need to the shopping cart, your next job is to enter into the kitchen and help the kid to prepare the banana split.
- Two Cool Ice Creams Cones
You will meet two girls who are best friends since childhood and they are one of the most ardent lovers of ice cream cones. Since both of them study in two different schools, the ice cream parlor is the only place that brings these two lovely friends together where they have a great time sharing their ideas while enjoying some delicious ice cream cones. Unfortunately, today the ice cream parlor is closed and these girls are terribly sad. Being an ice cream chef you are the only one who can cheer them up. So, it is time to make two cool, sweet and yummy ice creams cones and garnish them with different delicious ingredients. Have fun serving the tasty ice cream cones to the cute friends.
- Frozen Ice Cream Pie
Today you will learn how to make frozen ice cream pie. This recipe is made by layering chocolate ice cream, chocolate fudge sauce and whipped cream. Enjoy this delicious pie sprinkled with nuts and chocolate curls-a perfect frozen dessert. Have fun!
- Cooking Ice Cream And Gelato
Serving ice cream and gelato to the customers is the job of this ice cream parlor. The ice cream parlor had a great chef who would make cool frozen treats that would impress all the customers. Unfortunately, he moved to his dream city to live with his family. The owner of the ice cream parlor is looking for a chef who can prepare ice cream and gelato using the recipe book written by experienced chef. Do you want to make frozen treats for the customers? Play this cooking game.
- Ice Cream Shop Management
Work to manage an ice cream shop and meet the demands of your hungry customers. The people want their tasty ice cream prepared just right, with the different flavors and toppings. Also be sure to choose the right type of ice cream cone to successfully manage the ice cream shop.
- Chocolate Ice Cream Decoration
What do you think about creating the ice cream desert of your dreams? Wouldn't it be marvelous if you had a chance to create a personalized ice cream? Get ready to create the most delicious chocolate ice cream. In this food decoration game, you can choose different kinds of ice cream flavors, whipped cream, chocolate caramels, toppings. Use your imagination to its full extent and prepare the yummiest chocolate ice cream dessert.
- Yummy Ice Cream
For this summer let's make a delicious cream. Decorate this ice cream with tasty toppings and serve it to your friends. Have fun!
- Sweet Ice Cream Animals
Decorate the animal shaped ice cream with toppings, ice cream decorations and select the shape of every ice bucket. You can make endless combinations of ice cream decorations, when you think it looks delicious just save it.
- Pumpkin Ice Cream
Do you think you already tasted the world's yummiest ice cream? Have you ever heard or tasted Pumpkin Ice Cream? Now is your chance to try the world's yummiest ice cream and we'll make sure that you will crave for it over and over again. This flavored ice cream is best to serve for any occasions or events. Play this game to learn how to make this very delicious ice cream in just a few easy steps. Ready, click on Start for your chance to make the world's best ice cream begins.
- Incredible Ice Cream Sundae...
Ice creams are the best desserts during the hot summer season. Today, one of your mom's best friends is visiting your home and your mom asked you to prepare some recipe with ice cream, and you decided to make a sundae dessert which is a combination of delicious ice cream, tasty toppings and syrups. Now, select the glass of your choice and add one scoop of your favorite flavored ice cream and then decorate it with whipped cream, nuts, syrup and other ingredients to finish up your preparation. Now share it with your mom and her friend.
- Cherry Vanilla Ice Cream
Most of the people love to eat ice cream on sunny days. Usually when the temperature goes up, almost everyone runs to ice cream parlor or get in the kitchen to make some delicious ice cream. Recently few guests came to our house, and the day they visited us was a very hot day, so we served them some delicious Cherry Vanilla Ice Cream. It is one of the best summer treats that you can serve to your loved ones during the hot summer. Now we are going to present you a cooking game that will teach you how to make Cherry Vanilla Ice Cream.
- Homemade Ice Cream Maker
Ice Creams made at home are always great, we enjoy homemade ice cream almost every day at dinner. How about you? Do you like homemade ice cream? Its summer here and the temperature is very high today. During summer days most of us would love to enjoy frozen treats. We have invited our new friends to our home. They will get to our house in a few minutes. We are going to prepare a best summer treat for our friends. The ice cream we are going to make will be very delicious and if you'd like to learn how to make this summer frozen treat, get to our virtual kitchen right now!
- Ice Cream Decoration
Choose your favorite ice cream balls and start decorating them with many fruits and syrups. Add some waffles in the mixture and then serve it with your loved ones. Enjoy playing decorating games.
- Ice Cream Cone Cupcakes Saga
An ice cream factory owner has created an ice cream machine that can produce Ice Cream Cone Cupcakes. He is looking to hire a highly talented person to operate the new ice cream machine. The job is going to be very interesting and fun. Would you like to join his ice cream factory?
- Ice Cream Maker Game
The temperature outside is very high and this is the right time to enjoy ice cream at ice cream parlors. There many ice cream parlors in the city but there is a parlor in the entire city that sells ice cream that are very delicious and yummy. This is the only parlor where all the ice creams are made in the most hygienic kitchen and the ice creams they make are of superior quality and you are going to work with the owner of the ice cream parlor today. Your job is to make the ice creams and serve it to the kids.
- Too Much Ice Cream
In this cool cooking game you should decorate this ice cream with delicious sprinkles and chocolate shavings. Enjoy this delicious ice cream with your friends
- Frozen Ice Cream Maker
It's very hot outside and this chef doesn't want to go outside instead he would want to enjoy a delicious ice cream with his friend at his new restaurant. He has invited his best friend to his restaurant. He has already prepared tasty snacks for his friend and his next task that he is going to handle is making ice cream. He is going to make frozen dessert. If you want to make a delicious frozen dessert for your family, then play this cooking game and it will teach you how to make three different types of frozen desserts.
- Great Tasting Ice Cream
A friendly girl at the beach wants to impress her best friend by serving a cold delicious treat. Since ice cream is the sweetest treat that she could think of, she decided to prepare tasty ice creams for her friend. She has prepared all the ingredients that are needed to prepare the ice cream. Now, the final step is to garnish the dessert. Since you are well experienced in ice cream garnishing, we want you to help her design a fabulous tasting ice cream that would amaze her friend.
- Shaved Ice Cream Treat
Even though ice creams are more in demand during the summer season, but it still remains firmly even after the summer is gone and it's all because the ice cream lovers love to enjoy varieties of ice creams throughout the year no matter what season they are in. If you are one such ice cream enthusiast and would like to design your own ice cream treat then you have to play this ice cream decoration game. We have prepared all the delicious ingredients that you'd need to create a yummy ice cream dessert. We have even prepared a fruit salad using varieties of fruits that you can add as a side dish to the dessert.
- Ice Cream Loop
Two cute little kids have come to our house. Since the weather outside is extremely hot, we want to serve them some frozen treat. We have prepared different kinds of ice creams and yummy ice cream toppings for decoration. We are going to spend some time playing with the kids, so we want you to make some delicious ice cream for them. We have reference pictures for you which will help you to decorate the ice creams perfectly.
- Ice Cream Cake Pops
This girl loves to eat only bite-sized snacks and desserts. Today her mom wants to surprise her with a very delicious snack. Since her daughter is a fan of ice cream and cake, she would want to prepare ice cream cake pops which is very tasty and fun to make. We have just informed her mom about this amazing tasty bite-sized snack and she is getting ready to make it. If you'd like to join her play this cooking game.


Looking for a peaceful place to savour your breakfast, enjoy your lunch or appreciate a little sweet treat for your tea time, Pima Krazer is the next address to stop by. A cosy and unique hotspot in the capital, with plants decorating the setting and adding a vintage touch along with good dishes, Pima Krazer welcomes you in their one-of-a-kind culinary universe.
When passing by Pima Krazer, you’ll never imagine the deliciaries behind the building. Yet, as you step in you’ll soak into peacefulness and indulge into a world of flavours. No time for breakfast? Stop by Pima Krazer and taste their special Croque-Monsieur, choose between Caprese, 3 cheese or roasted chicken, pair it with scrambled eggs, a fresh juice and you’ll be good to kick-start your day!
A must-try? The PK style boiled noodles! Bathed in the right amount of oyster sauce, with bell peppers, mushrooms and much more, topped with stir fry veggies, chicken or prawns, the PK style boiled noodles of Pima Krazer will definitely satiate your taste buds.
Top your lunch with a delightful artisanal sorbet, from Zorbeterria, of unique tropical flavours such as the zanana disel pima and zambalak or if you want to discover new flavours, we bet you’ll like the raisin rouge. Cheesecake, oreo and nutella are also among the flavours that you can taste at Pima Krazer. For an outburst of flavours at the first spoonful take, do not hesitate to mix the flavours.
Need a break from work? Pima Krazer is the best spot to relax for tea time. From the blueberry muffin to the nougat donut or their special sucré strawberry mascarpone, all freshly baked, the choice is all yours! Complete this sweet treat with a hot cappuccino to refill your soul.


We welcome SNAP EBT Customers at our Sunday Market
Beginning in November 2020, the Sweetwater Sunday Market produce stand and other participating Market Vendors will be able to accept EBT payments from users of SNAP (Supplemental Nutrition Assistance Program).
The SNAP program, formerly known as the Food Stamp program, provides food purchasing assistance for low- and no-income people living in the U.S. It is a federal aid program, administered by the U.S. Department of Agriculture, under the Food and Nutrition Service (FNS) Administration.
SNAP eligible food items available at the Sunday Market are organically-grown fruits and vegetables, food-producing seeds and plants for home gardens . You can purchase these items with silver or green tokens. Fresh-baked breads, local honey, jams, granola, teas meat and eggs labeled for human consumption can be purchased with silver tokens only.
At the Sweetwater Sunday Market $20 in SNAP dollars buys you up to $40 in Florida-grown Produce at the Sweetwater produce stand and other participating vendor booths where Florida-grown vegetables and fruits are sold. This “double incentive” program, called “Fresh Access Bucks” (FAB) is a program initiated by Feeding Florida, who received a Specialty Crop Block Grant to increase sales of Florida grown fruits and vegetables to Florida consumers.
We hope that by offering SNAP and FAB benefits at our Sunday Market, we can increase access to and consumption of the healthy, organic and locally-grown produce for our surrounding community.
1. SNAP recipients should visit the EBT table (located at the Sweetwater Produce Stand) to swipe their card and double their benefits! We use a token system and you will receive double the amount you swipe for (up to $40) in equal amounts of silver and green tokens.
2. Look for the SNAP signs displayed at participating vendor booths and shop for the SNAP and FAB eligible items you would like to purchase. Use your tokens to pay the vendors. It’s that simple!
No cash change is given back in SNAP EBT transactions because the exact amount of the purchase is entered and debited.
We will not do the transaction without your EBT card, unless you would prefer to pay cash. We will not do the transaction without the PIN. If you forget your PIN, you may call the toll-free Customer Service Help Line on the back of your card.
What if I don’t have enough on my EBT card to pay for all my items?
You can either pay the remaining balance with cash, or we can deduct items from the total and swipe your EBT card again.
Want to know more about SNAP?
Call 1-800-221-5689 or find more information about the program at www.fns.usda.gov/snap
Have questions before you come to the Market?


Some of my favorite Samhains I’ve ever had were those I spent with my college friends. Back when we were all at DePauw, we usually went out to a cemetery and played “Ghosts in the Graveyard” and did a few other spooky things before heading back home for a dinner party (complete with our traditional “Ghosts in the Graveyard” cake) and a ritual. When we graduated, though, we only had a couple Samhains together before jobs and life spread us to all corners of the country. My favorite was the first: the night of a thousand disasters.
I remember that we were at Natalie and Allen’s apartment, and that it was one of the first real “grown up” parties they were hosting, and that some of Natalie’s family was coming so our stakes were high. We planned a whole menu that was really quite fancy and where everything was specially chosen. And the pièce de résistance was to be an apple pie, but not just any apple pie: Tyler Florence’s Caramel Apple Pie. Now, maybe Natalie will correct me, but my memory is that this pie just about killed us. We were not unskilled in the kitchen, but none of us were all that confident in our pie-making abilities, so we followed the instructions for this one to the letter. But it took forever to make (easily double the prep + cooking time listed), made a huge mess in Natalie’s postage stamp kitchen, and when we finally cut into it, we found that under the gorgeous top crust was a bunch of half-cooked apples swimming in a liquid so abundant that it had dissolved the bottom crust.
And you know what? I haven’t made another apple pie in the intervening decade. Or pretty much any pie that can’t be made in a crumb crust. It traumatized me. Cutting into it flooded Natalie and Allen’s kitchen with sticky juice, and cleaning everything up pushed ritual so late that I’m pretty sure me and at least one other person crashed on their sofas before scooting off to work the next morning.
The thing is, I love apple pie, and I think that it is perfect for Samhain…especially when anything “pork” is on the menu. It’s also been tugging on my hard this year. My grandfather passed a few years ago, and he’s the only one person I have ever been close to who has, in fact, died. And it is unreal how badly I miss him at times, and how much I wish he was here. He was a career teacher, and I think that he probably would have been the only person in my family who would understand all the job-related stress I’ve been going through these past couple of years. And Grandpa *loved* apple pie. Around this time of year, it wasn’t uncommon for him and Grandma to buy bushels and bushels of the things at the orchards down the mountain. And during apple time, they probably ate a slab pie between them every day (basically a bunch of apples thrown in the bottom of a 9×13 with one crust draped across the top…surprisingly light in calories, actually). So this year when my coven leader told me that they were doing a pork loin roast, I found myself reaching for the apples I’d brought back from that very same orchard when I visited the family mountain a few weeks ago.
But with memories of the horrific apple soup, I specifically searched out recipes that minimized liquid, and I think I found a winner in Serious Eats’ Gooey Apple Pie. Unlike the tragic Florence recipe which uses thinly sliced raw apples, this one uses thicker chunks that are parcooked, then cooled before adding. This basically means that the pectin in the apples has time to set and hold the apple’s shape and moisture, whereas in the Florence recipe, the pectin rushes out with all the juices when the cell walls start collapsing at the higher heat and basically leaves you with apple soup.
The pie turned out wonderfully (though I probably could have left it in a bit longer or done something to help the bottom brown). I did make a couple changes from the recipe, though. I used 2 tablespoons of cake spice (a mix of cinnamon, star anise, nutmeg, allspice, ginger and clove) when I just needed 1/2 teaspoon of cinnamon…because I totally misread the recipe. The other thing I did not do was transfer my sous vide apples to a Dutch oven to thicken the liquid. Instead, I poured the liquid into a saucepan and thickened it separately. What I should have then done was tossed the apples in that, but instead I just poured the cooled sauce over the cooled apples in the pie crust. The sauce went through all the apples as the pie baked, and the modification really cut down on the amount of time it took to cool the apples.


11700 Long Beach Blvd, Lynwood, CA
312 W Compton Blvd, Compton, CA
609 N Long Beach Blvd, Compton, CA
961 South Long Beach Blvd, Compton, CA
Best Dining in Compton, California: See 150 TripAdvisor traveler reviews of 90
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Open from Friday 20th April
Choose from over 40 varieties of tulips in our Pick-Your-Own Tulip Field. Please visit the Playbarn when you arrive.
Voted Best Local Farm Shop in the Bristol Good Food Awards 2016 & 2018
Celebrating over 15 years of Fabulous Farm Fresh Food
Saturday 5th – Sunday 6th May
Laugh and learn with this hugely entertaining family show. Tickets now on sale. More details in Udder News.
Sign up to our Customer Club Today
Exclusive Offers with your Ice Card
Serving freshly cooked fish & chips and other homemade favourites.
Open every Thursday 12pm-7pm, Friday 12pm-8pm and Saturday 12pm-7pm. CLOSED SAT 14th APRIL.


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(2 days ago) Perishable Shipping Policy. Perishable items are shipped Monday-Wednesday. Orders containing perishable items must choose 'Second Day Air' at checkout unless the order is being Shipped to the following states: CT, DC, DE, IN, MA, MD, ME, NC, NH, NJ, NY, OH, PA, RI, SC, TN, VA, VT, WV and certain areas of the following states: KY, GA, MI and IL.
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High cholesterol is the major contributor to arterial plaque, for other substances bind with cholesterol to form fat.
Consumption of foods high in saturated fat and cholesterol such as deep fried foods, foods high in trans-fat, refined foods, processed foods, alcohol, and red meat cause artery plaque build-up.
Nutrient dense foods high in fiber, low in sodium, and low in saturated fat such as whole grains, oat brain, most fruits, nuts, and vegetables help avoid and reverse arterial plaque. Fiber blocks the intestinal absorption of cholesterol and contributes to a feeling of fullness that results in lower food consumption, and consequently lower cholesterol intake.
Omega-3 Fatty acids contain antioxidants that attack free radicals and destroy plaque. Foods rich in Omega-3 include krill, walnut, fish, flaxseed and flaxseed oil.
Studies at the University of Medicine, Berlin show that daily consumption of garlic helps reduce existing arterial plaque by 20 percent. Garlic contains allicin, a potent compound that destroys arterial plaque build-up.
Recent research at University of Montpelliar suggests that pure juice could reduce arterial plaque. Consumption of four glasses of fresh, additive-free, high-antioxidant content juice a day help flush the arteries of plaque. The Molecular Nutrition and Food Research suggest purple grape juice as the best juice against arterial plaque build-up. Apple, carrot, and pomegranate juices rank next.
The recommended intake pattern is to consume the juice first thing in the morning and abstain from other foods for around half an hour, to allow absorption of the juice into the body.
Image Credit: flickr.com/Sebastian Mary


Have people stayed with you for the holidays? No one wants to spend all morning in the kitchen cooking when the family is over. This crowd-pleasing casserole made in a crockpot is your make-ahead solution for an easy morning meal. This crockpot recipe is super easy to make and everyone will love it! It’s so easy you can put it together the night before and let it cook overnight then wake up to a great breakfast.
Crockpot Christmas Morning Casserole Recipe
- 1 cup turkey bacon, cooked & crumbled
- 1 cup yellow onion
- 1 cup mushrooms, fresh & sliced
- 2 cup reduced-fat Monterey cheese, shredded
- 12 eggs
- 1/2 cup 0% Fage yogurt
- 2 cup turkey sausage crumbles
- 1 cup diced green pepper
- 2 cup spinach, fresh & chopped
- 1/2 cup reduced-fat cheddar, shredded
- 1/2 cup fat-free cream cheese, softened
- **Salt and pepper to taste
- Layer bacon, sausage, onions, green pepper, spinach, mushrooms and cheese in the bottom of crockpot.
- In a separate bowl, beat the eggs, cream cheese, yogurt, salt, and pepper together.
- Pour egg mixture over the layers, cover and cook for 10-12 hours on low.
Entire recipe: 30 proteins, 5 vegetables
Makes 10 servings of 3 protein and 1/2 vegetable each
Other Recipes You Might Like
recipe modified from and photo courtesy of thegirlonbloor.com crockpot breakfast casserole


The restaurant Nisos is located in Corfu, and specifically in the Perama Area. It takes care of you every day, from early in the morning until late at night, offering you a unique taste experience.
In the menu of the restaurant Nisos, you will find many options, with us we suggest you to try the baked saganaki, the fresh salad "Nisos" with lettuce, arugula, cherry tomatoes, smoked cheese, chicken fillet, croutons, vinaigrette, and Steamed mussels with butter, garlic, parsley and white Corfiot wine, and definitely do not forget to try the traditional Corfiot pastitsada recipe with red sauce, local wine and spices. And for the end, let the experts sweeten you with the divine cheesecake. All your dishes can be well combined with a glass of wine from the fully updated wine list of the restaurant Nisos, in Corfu.
Finally, we should talk about the wonderful place where you will see upon your arrival at the restaurant Nisos, the magnificent view of Pontikonisi, as well as the impeccable staff who are waiting every day to welcome and serve you. And all this…. In Corfu.


3-Packs of Gone Fishin' Tube Treats
Regular price $42.49 Sale price
This 3 Pack of dog treats comes with two 2.5 oz. Cod Skins tubes, and one 2 oz. Haddock Skins tube. Chock full of nutrients and omega fatty acids, these single-ingredient treats are handmade in our Boston Fish Pier kitchen, and as healthy as they are delicious.


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The yummy masala in the taste mix plusthe noodles that are masala flavored and non-sticky gives you more taste andmore mazaa in every bite! .Relishboth health and taste in one! Made from 100% wholesome Atta and packed with anexciting masala for delicious taste the Top Ramen Atta noodles is a fillingtreat for all. Lip smacking. Wholesome. And 100% vegetarian.Top Ramen CurryVeg gives you veggie power with the smoothness of curry. Tickle your taste buds with the TopRamen Instant Noodles Chicken flavour. The delicious chicken flavour along .


Homemade Oatmeal Cream Pies
One of my favorite things to do is take one of my childhood treats and re-make it with a lovely delite twist. In the past I have done a remake of Samoa Girl Scout Cookies, LoftHouse Sugar cookies, and now Oatmeal Cream Pies! I’m feeling all sorts of nostalgia as I write this blog post.
I remember eating Little Debbie Oatmeal Creme Pies as a child and marveling at the melt-in-your-mouth taste. Now that i’m older, I care about the ingredients i’m consuming, so I knew I needed to remake that cookie recipe but with better-for-you ingredients. I think I nailed it right on the head with this one.
Ingredients in oatmeal cream pies
Now if we take a look at the ingredient list on Little Debbies Oatmeal Creme Pie’s, you will see a long long list of a bunch ingredients, most that I can’t even pronounce. That will not be the same case with the recipe. First and foremost, this recipe is vegan! compared to the original recipe, there is milk, eggs, and a bunch of modified ingredients that you normally would not want to consume.
For this recipe we will be using a short list of whole food ingredients like old fashioned oats, gluten-free flour, almond butter and maple syrup. Nothing funky over here!
- old fashioned oats
- oat flour
- gluten free flour
- baking powder
- almond butter
- maple syrup
- almond milk
Kitchen tools needed to make this recipe
Oatmeal Cream Pies is such an easy recipe to make! You won’t need any fancy kitchen tools to complete this recipe, just a few supplies and you’ll be on your way. I recommend using an electric whisk to make the buttercream frosting for the center. The reason being is because you want to beat the butter on high speed so it will be fluffy and light!
- two mixing bowls
- baking sheet
- parchment paper or silicon baking mat
- electric mixer or electric whisk
How to make oatmeal cream pies
Making this oatmeal cream pies is simple and fast! From start to finish you will be enjoying an oatmeal cream pie in just about an hour. The longest part is waiting for the cookies to cool down.
To start, preheat the oven to 350F and prepare a baking sheet by lining it with parchment paper or a silicon baking mat.
In one of the mixing bowls, combine old fashioned oats, oat flour, gluten-free flour, baking powder, salt, nutmeg and cinnamon. Whisk until ingredients are really well combined. Set this mixture aside.
In a separate mixing bowl, combine almond butter, maple syrup, molasses, vanilla and almond milk. Whisk really well until ingredients are well incorporated.
Pour the dry ingredients into the wet and using a spatula, mix until the oatmeal cooke dough starts to form. Allow to sit for a few minutes.
Then, using a cookie scoop, scoop about 1.5-2 Tbsp worth of batter and place onto the baking sheet. Batter will be slightly sticky, that’s okay! Using your fingers, flatten the tops of the cookies and form into a round shape. These cookies will spread only slightly during the baking time, so you want them to be a great shape and relatively the same size going in.
Bake the cookies for 14 minutes. Remove from oven and allow the cookies to cool for 5-7 minutes before moving to a cooling rack.
While the cookies are cooling, start to make the buttercream frosting for the center.
Add slightly cooler then room temperature butter to an electric mixer and whisk on high speed for 2-3 minutes or until butter is light and fluffy. Add in powdered sugar, almond milk and vanilla to the mixture and start on low speed and work your way up to high speed.
Sandwich the frosting in between two oatmeal cookies and set aside. Best stored in the fridge for about an hour so the frosting hardens and is easier to enjoy!


Smoking sausage on a pellet grill is a great way to add flavor and texture to the meat. Smoked sausages are popular in many parts of the world, such as Germany and the United States, where they are often served with barbecue sauce or other accompaniments. Smoking sausage on a pellet grill is easy and can be done in just a few steps. The following guide will help you learn how to smoke sausage on your pellet grill.
Step 1: Prepare the Pellet Grill
Before you begin smoking your sausage, you must first prepare your pellet grill for use. Start by preheating the pellet grill to 225-250 degrees Fahrenheit (107-121 degrees Celsius). Once it has reached this temperature, turn off the heat and add wood pellets to the fire box. Oak, cherry, hickory, mesquite, or applewood pellets all work well for smoking sausage. Add enough pellets to cover the bottom of the firebox. You may also want to add some wood chunks or chips if desired for additional flavor.
Step 2: Prepare Sausage
Once your pellet grill is ready, it’s time to prepare your sausage for smoking. Start by removing any packaging from the sausages and place them directly onto a cooking grate placed over the firebox. Make sure that there is at least an inch of space between each sausage link so that smoke can circulate around them evenly. If desired, season the sausages with your favorite spices or rubs before placing them on the grate.
Step 3: Smoke Sausage
Once your sausages are on the cooking grate, close the lid of your pellet grill and adjust the vent controls so that they are open slightly. This will allow smoke to escape while still maintaining an even temperature inside of your smoker. Smoke the sausages at 225-250 degrees Fahrenheit (107-121 degrees Celsius) until they reach an internal temperature of 165°F (74°C). This should take approximately three hours or longer depending on how thick they are.
Step 4: Finish Smoking Sausage
After three hours have passed, increase the temperature of your pellet grill to 350°F (177°C). Keep an eye on the internal temperature of your sausages as they cook and remove them once they reach an internal temperature of 185°F (85°C). This should take about 30 minutes or less depending on how thick they are. Once finished smoking, let them rest for 10 minutes before serving.
Smoking sausage on a pellet grill is a simple yet effective way to add flavor and texture to your favorite meats. With just a few simple steps and some basic equipment, you can enjoy delicious smoked sausages any time you want! For best results, be sure to follow these instructions carefully and monitor both temperature and time closely as you smoke your sausages..


USDA Organic Tellicherry Black Whole Peppercorns, Divakar's No. 004
Proud to be named in Bon Appétit as a "Top 10 Great Specialty Food Store"
Ava Gene's, voted one of the top restaurants in the country by Bon Appetit, described our Tellicherry Peppercorns as, “The finest we have ever seen.”
These whole black Tellicherry peppercorns have a beautiful citrus aroma.
Regular Non-Rush Delivery starts at just $3.95. It's very reasonable.
It's darn fast too. Almost all orders arrive in just a few days.
Your satisfaction is guaranteed. Would hate for you to be unhappy. The world has enough unhappiness. We're here to make you happy. Okedoke?
Your Tellicherry black pepper is best quality pepper to be found at any price.
Deliciously sharp and fragrant pepper. Small things like this can really add up and bring your cooking to another level. Always fast, reliable shipping. As well as both functional and attractive packaging.
Best there is!
Wonderful pepper! Can never go back to anything else! Spoiled rotten I tell ya! Thanks for such a great product!
I don't ever want to eat any other pepper.


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Swiss Knight Nutrition
The authentic taste of Swiss fondue made easy ready to use. It's the original traditional recipe made with Swiss cheese from Switzerland.
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Unilever, the world’s second- biggest consumer products company, said it will seek a buyer for its Findus frozen food business in Italy as it shifts away from local labels to focus on international brands.
Findus has annual sales of more than 450 million euros ($599 million) and a factory in Cisterna, Italy, the London- and Rotterdam-based company said today in an e-mail.
Unilever plans to sell more personal-care products in Europe following the acquisition of Sara Lee Corp.’s Sanex and other soap brands. Four years ago, the maker of Flora spreads and Axe deodorants sold its Iglo and Birds Eye frozen food brands in countries including Germany and France to Permira Advisers LLP.
Selling Findus “would enable us to focus on our other categories, increasing investment in brands which will deliver higher levels of growth and shareholder value,” James Hill, chairman of Unilever Italy, said in a statement.
Founded as a canned fruit and liqueur factory in Sweden in 1905, Findus was purchased by Nestle SA, the world’s biggest food maker, in 1963. Unilever in 1985 bought Nestle’s stake in a joint venture the two companies had started in 1963 to sell frozen foods and ice cream in Germany and Austria under the Iglo brand and in Italy under the Findus name.
To contact the reporter on this story: Jeroen Molenaar in Amsterdam email@example.com


Copyright (c) 2021 by Djazairy.
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⭐ Ingredients: 50g sugar 10g water 50g heavy cream 10g cocoa powder 12g corn starch 60g sugar 180g milk 100g ...Read more


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Hammam de la Kasbah
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Try the terrace, but beer is served in the evenings only.
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Restaurant El-Minzah information
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For 4 portions:
- 12 bread slices.
- A little olive oil, for drizzling on the bread
- 12 slices of Raclette cheese
- 4 Tomatoes 4 garlic cloves, finely chopped
- Some ground pepper
- 2-3 pinches of salt
- 10 basil leaves, cut into strips
- Chives for decoration
- Raclette grill or oven/Air Fryer
- In a 230 degree oven, brush the bread pieces with a little olive oil and toast for about 5 minutes. Allow it to settle.
- Cut the tomatoes into dice after removing the flesh. Embrace the minced garlic.
- After adding the basil, add salt and pepper to taste. Set aside.
- Heat the Raclette grill (or your Oven/Air Fryer, then let the cheese melt in the pans/oven dish.
- Spread the bruschetta filling on top of the cheese-coated bread pieces as soon as it is nicely melted. Serve warm or cold.
- Raclette bruschettas make a delicious snack while having lunch or even doing some outdoor activities like hiking.
- To prepare at home in a standard oven, toast the bread pieces for a short time before topping with Raclette cheese and allowing it to melt.
- You can find the best Raclette in Australia here at Deliss: Raclette cheese!


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How To Make Sardine and Potato Salad with Romesco Sauce
Turn canned sardines into a wonderful dinner by tossing them with this potato salad in a spiced sauce made of roasted peppers and tomatoes.
Put the potatoes in a medium pot of salted water. Bring to a boil.
Boil for about 5 minutes until the potato slices are barely tender. Drain the potatoes thoroughly.
Meanwhile, heat the broiler.
Stand the whole bell pepper upright and cut the flesh from each of the sides, leaving the stem, seeds, and core behind.
Put the pepper and the plum-tomato halves on an aluminum-foil-lined baking sheet, cut-side down. Broil for about 5 minutes until charred.
Peel off and discard the blackened skin. Put the roasted pepper and tomatoes in a food processor or blender.
Add the almonds, garlic, paprika, cayenne, vinegar, oil, ¾ teaspoon of the salt, and the black pepper. Puree until almost smooth.
In a large glass or stainless-steel bowl, toss the sardines with the potatoes, the bell-pepper strips, and the remaining ¼ teaspoon salt.
Toss the salad with 1 cup of the romesco sauce and sprinkle the parsley over the top.
Pass the remaining romesco sauce at the table.
- Calories: 442.21kcal
- Fat: 26.44g
- Saturated Fat: 2.48g
- Trans Fat: 0.01g
- Monounsaturated Fat: 17.12g
- Polyunsaturated Fat: 5.42g
- Carbohydrates: 43.92g
- Fiber: 10.03g
- Sugar: 7.19g
- Protein: 12.88g
- Sodium: 612.93mg
- Calcium: 140.55mg
- Potassium: 1318.02mg
- Iron: 4.06mg
- Vitamin A: 195.16µg
- Vitamin C: 137.48mg
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July 29, 2012 § Leave a comment
Ben’s Chili Bowl is a D.C. icon. It’s a greasy, no-frills diner that specializes in hot dogs and chili, but some of its most famous patrons include Bill Cosby and Barack Obama. Indeed, these two distinguished figures are the only guests allowed to eat for free, proclaims a sign next to the menu board.
My friend and I ventured up to U Street on a muggy summer evening to experience the legendary food in its original location. When we arrived at around 7PM, there was a long line at the counter. We studied our menu options and observed the sizzling hot dogs as we waited for our turn to order. Most reviews say that you have to try the original chili half-smoke, which is a half-beef and half-pork sausage on a hotdog bun, topped with mustard, onions, and the famous chili. They also serve burgers, fries, and some vegetarian options as well.
I decided to go for the half-smoke. We got our food at the counter and went into the back seating area to eat. The establishment is a bit crowdy and messy, but then again we didn’t come here for the fine dining experience. The food was deliciously messy and greasy. The sausage had a great bite to it. It was meaty and I could only detect a little bit of spice. The chili was a bit spicy and had a runny consistency. The chili used to top the dogs doesn’t contain beans as does the chili you get when you order a bowl.
The half-smoke cost $5.70, a bit pricey for a small hot dog, but I guess it’s worth it for the experience. Plus they give you a side of ruffled chips! The service was terrific, unexpected for a place with only counter service. The employees are very helpful and one asked me if I would like a refill of my soda as I was walking out the door.
Ben’s Chili Bowl is such a local legend that one simply has to visit in order to have a complete culinary tour of D.C. There is a lot of history behind the place and its role during the Civil Rights movement. I don’t think I’ll come back again, just because it’s a little out of the way from Foggy Bottom, but I’m definitely glad to have checked an item off my bucket list! And I can’t deny that sometimes a hearty, greasy, fulfilling meal is just what is needed.
July 22, 2012 § Leave a comment
Founding Farmers, offering farm-to-table American food, is the trendy spot to be right now. This restaurant in Foggy Bottom, right in the IMF building, is packed all night, every night, with a large crowd waiting for a table. It’s essential to get a reservation – last week a friend and I tried to get in for dinner on a Saturday and were told that it would be a 1.5 hour wait. We decided to make a reservation for this week, Saturday at 7, which was a great decision. We were seated after about 5 minutes at a nice table upstairs.
The menu has a little bit of everything – burgers, sandwiches, pasta, flatbread, seafood, steak. I heard that they are famous for their chicken and waffles. I decided to go with an entree under the vegetarian category, the rolled egg white omelet with sides of succotash, Farmer’s Salad, and mashed potatoes.
The omelet was a generous size, and it was stuffed with the vegetable succotash (a combination of zucchini, carrots, peas, green beans, and cauliflower sautéed with butter). I really enjoyed the vegetables, though I thought the omelette itself was a bit greasy and lacking flavor.
The Farmer’s Salad was terrific – I should have gotten an entree portion of it! It included chunks of avocado, large slivers of parmesan cheese, tomatoes, and almonds, dressed in a champagne vinaigrette. All the ingredients were very fresh and crisp, and even in the small portion I received I could tell the combination of flavors was spot-on.
The service was very prompt – I had my water filled at least five times, from a glass jar placed on our table, and the waiter literally had our credit cards back to us in about thirty seconds after picking up the bill. The place is a bit pricey but it really depends on what you order – my omelet was $12 for a large plate of food, and my friend ordered a cheeseburger for $10. Obviously, the seafood and meat-based entrees cost more, but eating here does not have to break the bank.
I would love to come back and try some more dishes – maybe I should make another reservation!
July 22, 2012 § Leave a comment
It’s been a while since I’ve had Mexican food. On Friday, a few friends and I checked out a bar/restaurant in Dupont called Cafe Citron for their happy hour specials. First we ordered a platter of empanadas to share. They had a savory cornmeal coating over a filling of either cheese, beef, or pork. I tried the cheese one, which was quite delicious in a way that only fried stuff and gooey cheese can be.
A friend and I decided to split the chicken burritos entree since it came with two burritos, which cost around $10 during happy hour. It arrived about twenty minutes later on a large platter with rice, beans, salsa, and guacamole.
I would classify these more as chicken soft tacos than burritos, personally, but that might just be due to my limited knowledge of Mexican and Tex-Mex cuisines. Each burrito was wrapped in a small flour tortilla and filled with strips of chicken, peppers, onions, and a bit of melted cheese. It was tasty but the texture of the tortillas quickly became soggy, while the edges remained crispy. That was a little disappointing! There also was not as much filling as I imagined a burrito should have, but then again, I may just be biased due to what I’ve seen at Chipotle – now those burritos are massive.
The atmosphere of the establishment was fun – the lighting was dim but the inside was colorful with decorations, and the place quickly became crowded once the after-work crowd moved in. It was a fun little place to hit up in Dupont.
July 15, 2012 § Leave a comment
Serendipity is a quirky diner/bar/dessert establishment in the heart of Georgetown in DC. It’s pretty famous for its desserts, especially the frozen hot chocolate. A friend and I decided to check the place out on a Saturday night around 7. I was surprised to see that there was not a line – the place was pretty empty and we were seated promptly. However, about half an hour later there was a good amount of people lined up by the doorway, so I guess timing is key.
Their menu is full of American classics, from burgers and sandwiches to crab cake salad and omelets. I finally decided to get the S3 Chopped Chicken Salad, which is a mix of artichoke hearts, tomato, chicken, and corn with ranch dressing.
The vegetables were all very fresh and colorful. The corn had just been cut off the cob, and the lettuce was crisp and the tomatoes very sweet and juicy. The chicken was a bit tough and lacked flavor, plus some parts were a bit burnt, and I suspect that the artichokes were from a can. All in all, a pretty decent, large salad, though not worth the $15 price tag. Also I admit that this choice wasn’t the most exciting, so I probably shouldn’t judge Serendipity based upon it.
A table next to ours was celebrating a birthday and all of them ordered deliciously decadent-looking desserts, so next time I’ll know what to go for!
July 15, 2012 § Leave a comment
It’s been a while since my last review! This past week I haven’t been trying out many new interesting places – until this past Friday night. A friend and I went to Malaysia Kopitiam located near Dupont Circle on M Street. We were both in Singapore last summer and missed the local foods that we found there. The restaurant was pretty empty at 6:30 on a Friday night, and the waitstaff were very attentive and provided prompt service.
The restaurant offers a variety of dishes, from appetizers to noodles and stir fried vegetables. We decided to share an order of the watercress and get our own appetizers. I chose the otak otak, a salmon, chicken, and shrimp paste with spices grilled in a banana leaf. It’s definitely a strange concept to American tastes, but they sell these savory treats all the time on the streets in Singapore. It’s not the most pleasing dish to look at, and the texture is a little odd (a bit spongy) but it has a great savory taste. Two pieces of otak otak was about $3.
The watercress was really fresh, and the portion was large, definitely enough for two people to share. The sauce that the vegetables were cooked in was not too greasy or heavy. It’s made with a fermented tofu paste, which sounds strange but gives the dish a nice sharp and salty flavor. The dish was $10.
Unfortunately we did not try any of their signature noodle dishes, so I feel that I cannot adequately judge the restaurant overall, but the food that I ate was of the expected quality. Additionally, I think this may be one of the only Malaysian restaurants in the area, so if you are up to try a new cuisine I would recommend Malaysia Kopitiam. Don’t worry if you don’t know the first thing about Malaysian cuisine, as the menu has lots of photos of the food.
July 8, 2012 § Leave a comment
I cooked for the second time this summer! My lovely friend invited me over to her spacious kitchen so we could actually make a home cooked meal. Last time we threw together a veggie pasta dish – this time we decided to attempt an Indian curry. We were a bit more adventurous this time and bought a package of raw chicken breasts instead of using precooked chicken, but we compromised by using a pre-made curry simmer sauce and frozen cauliflower. But hey, within an hour of leaving for the grocery store we had dinner ready, so overall it was quite successful.
First we cut up the three chicken breasts into cubes (I didn’t have a part in this because I don’t like dealing with raw meat), and cooked it in the pan with some oil. We also threw in some sliced onions. Then we poured in about three fourths of the jar of simmer sauce, and at the very end dumped in the pack of frozen cauliflower. We let the whole thing cook for a bit over low heat to let the flavor of the sauce soak into the rest of the dish.
One more shortcut – we bought naan from Whole Foods which we threw into the microwave to warm up for a bit. In the end, quite a satisfying meal, and it is always good to get some more veggies in! We randomly ate some raw baby carrots in the side, contributing to the veggie intake. Next time I would use fresh cauliflower – the frozen kind turned out a bit soggy with a spongy texture.
This was my first venture into Indian food, and I’m sure glad for the existence of pre made sauces. A lot of the recipes online for curry call for various spices, and we definitely did not have most of them on hand. I’m sure one day I’ll attempt a genuine, made-from-scratch Indian curry, but for the college-level standard cooking I am very pleased with how this turned out.
July 8, 2012 § Leave a comment
I joined a few friends on Friday night at a sushi joint in Foggy Bottom called Kaz Sushi Bistro. It is a cozy little venue, an upscale place that masquerades as a hole-in-the-wall from the outward appearance, and we had to request that they combine four little tables in order to seat our entire party. They have a pretty extensive menu of sushi as well as other items such as bento boxes. I arrived a bit later and everyone was already prepared to order, so I quickly scanned the menu – such a dilemma for an indecisive foodie like myself!
I was craving eel, so I ordered the crunchy eel roll, which is six pieces of eel and pickled radish for $8. It was a bit pricier than what I’m used to paying for a simple sushi roll. When our orders arrived, I noticed immediately that the portion sizes were tiny! Each piece of sushi was less than an inch across, and it was quite a meager amount of eel – barely a tiny strip in each piece. I really enjoyed the radish though, it was perfectly crunchy and sour. I just wish there was a greater amount of food – most people were finished within five minutes.
Since the rolls are so small, you should expect to order multiple varieties in order to have a satisfying meal. On the other hand, this might mean dropping more than twenty bucks for dinner, so be prepared for a pricey occasion. Nonetheless, I enjoyed the laid-back atmosphere and the attentive yet non-visible waitstaff. This would be a good place for a date or otherwise intimate meeting.


Café d’ Mundo
- Calle de Morey 157
- 042 50-3223
- meals S9-21
Lonely Planet review for Café d’ Mundo
A funky establishment illuminated nightly by moody candlelight, this hip restaurant and bar has outdoor seating and snug indoor lounges. Good pizzas, pastas and other tidbits adorn a small menu and a full bar will help you pass the rest of the evening away comfortably. The continually roaring mototaxis tend to detract from the mood a little, however.


Delicate curds with strawberries, for those who like to make real surprises for loved ones.
Cooking time 20 minutes
Curd 300 g
Egg 1 pc
Vanillin 1 g
Sour cream 25% fat. 100 g
Wheat flour of the highest grade 2 tbsp. l.
Strawberry jam 30 g
Strawberries, fresh frozen berries, fresh frozen strawberries 3 pcs
Sugar 2 tbsp. l.
Pass the cottage cheese through a meat grinder. Add vanillin, flour, sugar, egg, half sour cream.
Mix well. Shape the balls.
Roll in flour. Fry in sunflower oil.
Put on a plate with a spoonful of sour cream, jam and berries, sprinkle with powdered sugar.


FRESNO, California (KSEE) – The citrus harvest in Central California is now underway.
At the height of the season, the fruit is picked ripe off the trees. For now, the early oranges are picked when mature on the inside but still green outside and they’re quick-ripened in storage.
“The external color comes out to this nice orange,” says Kings River Packing’s Jesse Silva. “This will naturally produce in the trees come December and January.”
That’s the peak of the citrus season – and when packing houses are busiest. But each variety grown locally has to be grown at just the right time – to ensure the fruit is at its best:
- California Navel Oranges Growing season is November through end of June.
- California Satsuma Mandarins Growing season is October to November.
- California Mandarins Growing season is November through the end of May.
- California Lemons Growing season is November through the end of May.
- California Cara Cara Navels Growing season is December to end of May.
- Raspberry Oranges Growing season is December to end of May.
- Heirloom Navel Oranges Growing season is December to end of May.
- Minneola Tangelos Growing season is January to mid-April.
- Shasta Gold Mandarins (TDEs) Growing season is January to mid-March.
- Gold Nugget Mandarins Growing season is February to the end of May.
- California Valencia Oranges Growing season is April to September.