THE NIBBLE BLOG: Products, Recipes & Trends In Specialty Foods


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GOURMET GIVEAWAY: Marie Callender’s Pies & Pie Crusts

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Marie Callender’s pies will take care of your
desserts. Photos courtesy Marie Callender.

What would you do if you had access to one free pie a month for an entire year? Would you host more dinner parties? Provide the dessert for the upcoming Thanksgiving dinner? Pass off a Marie Callender pie for one of your own at a potluck?

Regardless of what the winners choose to do with their 12 Marie Callender’s pies that are the prizes in this week’s Gourmet Giveaway, they’ll be eating a lot more delicious pie!

Take some stress off yourself this holiday season by serving Marie Callender’s pies, which are packed with flavor and enveloped in a flaky lattice crust. Or, if you prefer your own homemade fillings, save some time by using Marie Callender’s Deep Dish Pie Shells for the crust, which come in a heavy gauge baker’s pie pan for better baking.

Whether you choose to redeem your prize as one pie a month, one every few weeks or all 12 at once for a pie-eating contest, this week’s Gourmet Giveaway prize will deliver more than 100 sweet slices.

 

Four winners will each receive 12 certificates valid for one complimentary fruit pie, cream pie, pie shell or 2-pound cobbler from supermarkets nationwide. Select a complete pie or just the pie crust to make an “almost homemade” pie without having to fuss with the crust. Approximate Retail Value: $90.00.

  • To enter this Gourmet Giveaway: See THE NIBBLE’S Gourmet Pies & Pastry Section section and click on the link at the bottom of the page. Enter your email address for the prize drawing by Monday, November 23th at noon Eastern Time. Good luck!
  • Learn more about Marie Callender products at ConAgraFoods.com.

 

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TIP OF THE DAY: Brown Sugar Fix

A pinch of brown sugar is a delightful garnish on top of yogurt, fruit salad, cereal, pancakes, sweet potatoes, ice cream and much more. But it has a tendency to lose moisture and solidify into a hard brick.

When brown sugar gets hard, put it into a microwave-safe container and zap it for 60 seconds. The old-fashioned method, placing a slice of fresh apple into the sugar canister, still works; but it takes overnight or longer for the moisture from the apple to absorb into the sugar.

  • Learn about the different types of brown sugar—and other sugars and syrups—in our Sugar Glossary.
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A microwave zap does it every time! Kenmore microwave available at Amazon.com.

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FOOD HOLIDAYS: Sign Up For Our Tweets

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The “Tweety Bird” of the 21st century. Image
via GraphicAlerts.com.

Every day is a different official food holiday. We’ve compiled all the food holidays here, and keep adding to them weekly as we receive notice of new holidays. It’s a great reference article.

If you’d like to get the daily food holidays via Twitter, along with a link to a relevant tidbit, article or recipe, sign up for Twitter.com/TheNibble.

We post other items to Twitter that we don’t post to the blog (and vice versa), although we do post our articles to both.

We look forward to tweeting with you!

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CONTEST: Be The Jelly Belly “Big Bean”

If you possess a love of Jelly Belly Jelly Beans and “Big Bean” dreams, endless imagination and a thorough understanding of manufacturing, marketing and Research and Development—you could join fourth-generation candy man Herman Rowland Sr. for a day at the helm of Jelly Belly Candy Company. That’s the grand prize in the “Be the Jelly Belly Big Bean” sweepstakes, and it comes with a “paycheck” of $10,000 (no small beans!).

Visit the website BetheBigBean.com to get training in the workings of a candy plant and test your ability to handle the pressure of management, while making and packing as many Jelly Belly beans as possible.

The sweepstakes launches today and runs through July 31, 2010. If you don’t want to run the company, there’s an Instant Win game for a chance to score one of thousands of great Jelly Belly prizes.

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How many flavors can you name? Photo courtesy of Jelly Belly.

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TIP OF THE DAY: Sandwich Splendor

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Try your turkey and swiss “half and half.”
Photo courtesy Sargento.

When serving sandwiches, offer a variety of condiments and recommend that diners mix and match: one half of a roast beef, ham or turkey sandwich with chutney, one half with Roquefort Dijon mustard, for example. It’s like having two different sandwiches, and just one way in which specialty condiments transform everyday foods into gourmet treats.

We love the Dijon mustards of Laurent du Clos so much, we can eat them from the jar—especially the amazing Roquefort mustard. Other favorites include the Saffron Aïoli mayonnaise from Restaurant Lulu and the fabulous flavored mayos from The Ojai Cook—all Top Picks Of The Week.

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