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Use jelly as a cake filling, or melt and drizzle it over an unfrosted cake. Photo courtesy HarlequinCandy.Blogspot.com. Beyond breakfast, look to jelly, jam and other fruit spreads for recipes and entertaining. They can be paired with just about anything to add a bright, sweet kick. Chef Mark Dowling of LearntoCook.com has tutorials, recipes…
Continue reading “TIP OF THE DAY: Ways To Use Jelly”
Try a different type of salad, like broccoli and beets. Photo courtesy Love Beets. Think outside the lettuce box to other crisp salads that are fun, nutritious and provide variety. Today, how about a broccoli salad. It’s very easy to make broccoli salad, with all the ready-to-eat broccoli available at the market. From florets…
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The producers of our favorite Garden Lites Veggie Soufflés have introduced new Veggie Muffins: a fluffy carrot muffin and a deep chocolate zucchini muffin. The all natural Veggie Muffins line is made of 1/3 fresh vegetables. Each muffin is shrink-wrapped for easy portability. Just let the frozen muffins defrost naturally or heat them in the…
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Bone-in loin chops will now be called porterhouse. Photo courtesy National Pork Board. If you’ve ever wondered why a cut of meat called pork butt is actually the shoulder of the pig, the National Pork Board has decided to help you out—sort of—by changing the name. The cut will be renamed Boston roast. Why…
Continue reading “NEWS: New Pork Cut & Beef Cut Names”
[1] This Gatsby-inspired cocktail is delicious. Photo courtesy Moët & Chandon. Chartreuse in a stemmed liqueur glass (photo © Cold Penguin 1952 | CC-BY-NC-SA-2.0 License). [3] Bottles of green and yellow Chartreuse (photo © Jeremy Brooks | CC-BY-NC-2.0-license). If you have a bottle of Chartreuse that languishes on the shelf, we’ve got a recipe…
Continue reading “What To Do With Green Chartreuse & The History Of Chartreuse”
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