Marzetti Simply Dressed Salad Dressings

As part of the Foodbuzz Tastemaker program with Marzetti Simply Dressed, I received a coupon to try Marzetti’s newest dressings.? While deciding on which of the ten flavors I wanted to try I remembered that the weather has taken a turn for the chilly side so it was time to make a pot of chili and what goes better with chili than coleslaw.? That made my decision for me and boy was it a good choice. Marzetti Simply Dressed Coleslaw mix has the perfect touch of sweetness enhanced with the perfect touch of vinegar and just a hint of onion.? For my coleslaws I shredded about 2 cups of cabbage, add about 1 1/2 Tbsp. sugar and equal amounts of vinegar, a sprinkle of dehydrated onions and then enough mayo to make it slightly creamy.? This makes enough slaw to serve 4 but you have to wait for the onions to plump back up, the sugar to dissolve and the flavors to blend before serving.? With the Marzetti Simply Dressed Coleslaw I used the same amount of cabbage and added about 3 Tbsp. of the

See the original post:
Marzetti Simply Dressed Salad Dressings

What you need to know about Yogurt

After watching an episode of Dr. Oz the other night, in which he talked about yogurt, I decided to do a little research of my own.? Below is what I found out.?? I never knew – did you? #1 To make yogurt the bacteria Lactobacillus bulgaricus and Streptococcus thermophilus, two good bacteria that are not only good for you but are required by FDA standards for yogurt, are added to a warm milk bath where they proceed to ferment and coagulate into a semisolid, producing tangy lactic acid along the way.? Manufacturers can add other probiotics but they’re not required nor regulated by FDA. #2 When buying yogurt, look at the seal.? Established by the National Yogurt Association, the seal indicates that the manufacturer is promising that the yogurt contains at least 100 million active starter cultures per gram when manufactured. #3 Make sure you’re getting all the active cultures you’re paying.? Some yogurts are heat-treated after fermentation, which neutralizes the good-for-you bacteria required for production, meaning that the potential health benefits are neutralized too.? Check the packaging:? The FDA mandates that these yogurts be labeled “heat-treated after culturing.”? If your yogurt is not heat-treated, the package may say “active yogurt cultures,” “living yogurt cultures,” or “contains active cultures.” #4 Don’t pour off the clear liquid that often separates and floats to the top of many yogurts. ?Stir it in. ?This contains a little protein and some of the tart flavor. #5 Frozen “yogurt” is not regulated by the FDA meaning the scoop in your cone could be made entirely from yogurt or it could be ice cream with a little yogurt stirred in.? Watch for the seal assuring that it is actually life and active cultures. #6 Watch for added sugars.? Scan the ingredient list for added sugars such as high-fructose corn syrup, sucrose, dextrose, maltose, maple syrup, or fruit juice concentrate.? Six ounces of typical plain nonfat yogurt have about 11 grams of natural sugar and 80 calories.? Flavored varieties can add as much as 14 extra grams of sugar and 50+ calories.

View original post here:
What you need to know about Yogurt

Sausage Quiche

2 refrigerated pie crusts 1 1/2 cups shredded cheese 1 Tbsp. flour 4 eggs 1 cup evaporated milk (not skim and not sweetened condensed) 1 lb. Lean sausage of your choice 1/2 small onion, chopped Preheat oven to 350 degrees.? Crumble and cook sausage.? Drain.? In a large bowl whisk eggs, cream and flour until well blended.? Stir in cheese, sausage and onions.? Pour evenly into pie shells.? Bake 40-45 minutes or until knife inserted near the center comes out clean.? Set stand about 5 minutes before slicing. Comments – This dish makes the perfect breakfast, brunch and even dinner.? Add some sliced tomatoes and you have a delicious meal.? For changes – you can make this without the crust and you can use ground beef instead of sausage.? If using ground beef you might want to add some chopped bell peppers, maybe a little garlic.? For your cheese, as my newest cookbook says “Think With Your Taste Buds.”? Use cheddar or blends.?

See the article here:
Sausage Quiche

Cauliflower Facts

I really like cauliflower but had no idea it was such a healthy food.? I found these “facts” and thought you might enjoy knowing them too. ? Cauliflower contains thecancer-fighting phytonutrient sulforaphane, as well as a good amount of folateand vitamin C, which may be helpful for weight loss.? Small heads of cauliflower are just as delicious as large ones, whether you eat them raw, steamed or in a delicious cauliflower recipe. The key is to buy clean, creamy-white heads with buds that haven’t separated. Avoid cauliflower with spots, dull colors or flowers. Store whole cauliflower heads in a paper or plastic bag in the refrigerator for up to a week. If you buy pre-cut florets, cook them within a day or two. If you can’t use the fresh cauliflower in time, cut it into florets and blanch them before freezing. Look

Here is the original post:
Cauliflower Facts

Zucchini Slaw

2 med., firm zucchini, shredded and squeezed dry 1/4 cup finely chopped onions (can use green onions and tops) 1 Tbsp. vinegar 1 Tbsp. sugar Mayonnaise, enough to make creamy salt & pepper to taste Combine all ingredients and mix well.? Makes 4 servings. Comments – make sure your zucchini is firm.? I peel and then use the outer part up to the center which is usually softer.? You can also add shredded carrots.?

Read the original post:
Zucchini Slaw

Chili Wraps

I went to Taco Bell a few days ago and had a dish that I can’t even pronounce the name of.? It was beef, refried beans and onions wrapped in a tortilla, covered with cheese and baked.? It was delicious but I knew I could recreate it at home.? That’s when I came up with my Chili Wrap recipe.? I did substitute the refried beans for the chili with beans only because I thought I had a can of beans and didn’t but did have the chili.? Turns out this was even better.? And

See the rest here:
Chili Wraps

Birds Eye Chef’s Favorites

I love creamed spinach but I want “lots” of flavor.? There is one restaurant that when I have the opportunity to go to I always order their creamed spinach.? It’s my favorite!? But, since this specific restaurant is a bit pricy I don’t go there often.? So, I seldom have the pleasure of eating really good creamed spinach.? That is until now! Through the Foodbuzz Tastemaker program along with Birds Eye Chef’s Favorites, I was offered the opportunity to sample and post on several of Birds Eye’s newest products.? The Tastemaker program is

Read more:
Birds Eye Chef’s Favorites

Allspice Knowledge

Did you know? Allspice Allspice gets its name due to it actually smelling like

Read more from the original source:
Allspice Knowledge

Herbs and their Uses

Here is a quick guide to herbs, you can also Google cooking with herbs and it will give you quite a few sites to look at. Chives Soups, salads, salad dressings, eggs, dips, vegetables, chicken, soft cheese spreads, butters, white sauces, and fish. English Thyme Game, beef, soft cheeses, fish, chowders, pâté, vegetables, and tomato sauce Tarragon (French or Spanish) Chicken, fish, eggs, tomato juice, butters (especially nice on steak), vinegars, salads, mustards, sauces (hollandaise, béarnaise and tartar), Soups (chicken, fish, mushroom and tomato) and marinades for fish, lamb or pork. Greek Oregano Sauces (white and tomato), stews, soups, fish, lamb, pork, vegetables, butters, and vinegars. Rosemary Beef, lamb, fish, poultry, stuffings, soups, stews, fruit cups, soups (chicken, pea, and spinach), vegetables, and marinades. Sage Stuffings (for fish, poultry, and meat), pâté, eggs, poultry, pork, beef, lamb, pasta, cheeses (cheddar, cream, and cottage), sauces (brown and meat), soups (cream and chowder), beef stews, and vegetables.

Read the original:
Herbs and their Uses

Newton Fruit Thins

As a Foodbuzz Featured Publisher and a Tastemaker, I have the pleasure of testing some of the newest products as well as publish my own comments and feelings about the product.? There is no monetary award for this through Foodbuzz, Tastemaker nor the product manufacturer but the pleasure of tasting some of the newest products on the market make it worthwhile.? This review is for Newton’s Fruit Thins. They are wonderful!? I tried the Blueberry Brown Sugar and the Fig and Honey.? These are OH MY Good!? The cookie part is crispy yet the fruit is chewy.? The combination making them perfect.? The cookie sizes are large and only 140 calories for 3.? They are whole grain with REAL fruit. Now, these are great with a glass of milk or even by themselves, but…think how great they would be with a little vanilla ice cream spread between two of them.

Read the original here:
Newton Fruit Thins

Next Page »