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The “new” sausage sandwiches: chicken apple sausage with pineapple salsa on a sandwich roll or ciabatta roll. Photo courtesy Mezzetta. Say “sausage sandwich” to someone, and the image that comes to mind is most likely an Italian sausage, pepper and onion sandwich on a hero roll. That’s the old sausage sandwich. The new sausage sandwich…
Continue reading “RECIPE: The New Sausage Sandwich & A $25,000 Recipe Contest”
Even if you don’t have a gluten allergy, you can still savor Pamela’s Products, this week’s Gourmet Giveaway sponsor and a NIBBLE Top Pick Of The Week. Pamela’s is a virtual bakery of gluten-free products. There are ready-to-eat cookies and cheesecakes, plus mixes to make bread, cornbread, brownies and pancakes (we love the cornbread and…
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Don’t throw away trimmed bread crusts. Save them in the freezer in resealable bags. Then bake them in the oven or toaster oven until dry and toss them into the food processor. Combining different breads just adds to the flavor. Breadcrumbs are used for much more than breading foods. Use them in stuffing, to garish…
Continue reading “TIP OF THE DAY: Make Bread Crumbs From Baked Bread Leftovers”
What’s better than fresh corn muffins, warm from the oven? It’s easy to bake a batch for Mother’s Day (or any day!). If Mom is a chocolate lover, serve them with chocolate butter. Take a look at the recipe for corn muffins and chocolate butter, from Woodhouse Chocolate. Go all-chocolate with this recipe for chocolate…
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[1] A BLT wrap (photo © National Pork Board). If you think you can’t make a traditionalwrap sandwich, roll a cone (photo © Tumaro’s Tortillas). If you buy your lunch, you may buy wrap sandwiches—easy to eat and fun. But do you make them at home? If you’re still wedded to two slices of…
Continue reading “TIP OF THE DAY: Turn Wrap Sandwiches Into A Cone”
