Avoid Holiday Excess with Tasty, All-Natural Recipes
(ARA) - The holidays have long been viewed, from a food perspective, as a time of excess. An extra helping of stuffing for Thanksgiving, a few cookies at the office party, an extra glass of champagne to ring in the New Year, and most...
Best Recipes: Chocolate Macadamia Nut Cookies
Chocolate fudge cake cookies stuffed with macadamia nuts and white chocolate morsels. Mmm mmm – it doesn’t get any better than this. 2/3 cup macadamia nuts, coarsely chopped 1 pkg chocolate fudge or devil’s food cake mix 1/3 cup butter or...
Chinese Recipes - So Easy And So Impressive!
The chinese cuisine is fantastic!
It is composed of more that 14000 recipes to date... No other cuisine comes close to it! If you have never prepared a chinese menu in your kitchen, so here is your chance to quickly and easily learn 3 delicious...
Creating A Recipe Template
The Title First The title should be the first thing anyone should see in a recipe. This gives you a basic idea of what the product is. It can be something as simple as "Chili" to "Roasted Chicken with Peppers and Sun-dried Tomatoes." No matter...
Top 3 Reasons Why You Need Cookie Recipes
When it is time to bake cookies, we usually think that it is
complicated, that it takes a lot of time. In one word : that it
is not worthwhile ! We will show you hereunder that it is simply
not true. Baking cookies is easy, fast and, most...
Is Your Recipe Safe?
(NC)—Sure, it tastes great and earns rave reviews from everyone sitting at the dinner table. But is your favourite recipe also a safe one? To prevent serving up foodborne illness at the dinner table, follow this helpful checklist when preparing a meal:
Marinating
- I am marinating in a covered container in the refrigerator. Uncooked meat, poultry or fish in a marinade is perishable.
- I am marinating meat for less than 24 hours.
- I have disposed of leftover marinade to avoid cross-contaminating other foods.
Cooking Meat
- I avoid cooking meat at low oven temperatures. Slow cooking at temperatures under 325°F (163°C) can create a bacteria-friendly environment.
- I cook meat thoroughly. Consuming undercooked or raw poultry, fish or meat is risky, as harmful bacteria may be present.
- I cook red meat to at least 160°F (71°C) and poultry to at least 180°F (82°C).
- I use a meat thermometer. Look for products on the forefront of food safety, like Maple Leaf hams and turkeys with built-in meat thermometers. When the meat has been safely cooked, the thermometer will pop up to let you know it's ready to eat.
By carefully preparing and cooking your food, you can minimize the risk of
foodborne illness. Food processing companies, like Maple Leaf, recognize the importance of food safety. To read more tips on enjoying safe recipes, and to learn more about Maple Leaf's commitment to food safety assurance and innovation, visit www.mapleleaf.com.
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