Showing posts with label snacks. Show all posts
Showing posts with label snacks. Show all posts

Monday, September 2, 2013

Seven Assorted Almondina Cookies Giveaway

The delicious cookie without a guilt.

A gourmet cookie that is healthy delicious and snack all in one. Come from a secret family recipe which is passed to generation to generation.

Now we can enjoy this healthy snack just as Grandma Dina made in her own kitchen.  And to avail this snack for FREE, join the 7 Assorted Almondina Cookies Giveaway. 



Sponsored by:
 Almondina

Hosted by:
 NYSavingSpecials

Co-Hosted by:
Barbara's Beat, and Simply Sherryl

One lucky winner will win

7 Assorted Almondina Cookies


Details
Dates:  September 4 to September 10
US resident only
We appreciate the support of our sponsor, please show your support by following them on their social medias pages.

All entries are optional


Disclaimer:  It's All About Food  is not responsible for the awarding of the prize.  Sponsor is responsible for prize fulfillment.  If you have any question about this giveaway, please email the host at nysavingspecials@gmail.com

Thursday, March 7, 2013

Corned Beef and Colcannon

We all know that kids loves corned beef. But how about corned beef mix with vegetables like an Irish dish famously known as COLCANNON. Let's give it a try to cook healthy food that will love by our kids.

 This is no ordinary corned beef and vegetable recipe but might be the best dish you'll ever eat!

 First we need CORNED BEEF:

Real Chunk of Corned beef which was thinly sliced like this...boiled for 3-4 hours until beef tendered and flavored.



Second, you need POTATOES and CABBAGE for COLCANNON RECIPE:

6 large potatoes peeled and boiled
6 spring onions, scallions or chives
.25 pint of milk or cream
salt and pepper to taste
8oz boiled cabbage
2oz butter
1 tbsp chopped parsley(optional)

PROCEDURE:


Mash the potatoes finely then chop the spring onions and add the milk or cream, sprinkle with salt and pepper to taste.


Bring to boil, then chop the cabbage mix together with the butter, potatoes and put boiling milk then beat well until light and fluffy.


Add the chop parsley or you can add here left over bacon, hot dogs or ham.

 Serve it with butter on top or mayonnaise or sweet honey mustard whatever you like.

 Enjoy! 



photo credit: I Believe I Can Fry via photopin cc

Sunday, December 23, 2012

SUGAR FREE CANDY by B.W Clifford Inc.

Happy Holidays to all!!!

SUGAR FREE CANDIES added a milestone in celebrating CHRISTMAS and NEW YEAR. And to have it on the record of candies this gum is different from the others.
photo credit: Pink Sherbet Photography via photopin cc 

 B.W Clifford Inc. is the leading company who offers the best selections of candies that are sugar free, the likes of hard sugar free chewing gum to soft sugar free gums.  Notice the SUGAR-FREE contain of their products, this discovery really helps us with our HEALTH.  TOO MUCH SUGAR is BAD FOR US!!!  Right?

We really enjoy eating candies.  Gums that are so sweet, it is the most well-known treats in centuries but this delicious treat has its own ending.  Think about our health, sweet are good with the young but for the adults specifically with diabetic history is another story, they are more sensitive in eating so sweet candies.

Most of their Soft SUGAR FREE CANDIES/GUMS that available online are sugar-free versions such as:

Trident Wintergreen is manufactured by Cadbury Adams.
Enjoy Trident Wintergreen 20 3 Packs for 60 total packs.


Dentyne Ice Peppermint 12's are a tasteful chewing gum best pick


HARD SUGAR FREE CANDIES from  LIFE SAVERS

Wrigley Extra Gum Fruit Sensations Sweet Watermelon

These treats not only lack of sugar but also have a few added calories that are great for our health, and enjoyed by people who have diabetes.  It is a way of welcoming NEW YEAR with a SUGAR FREE CANDY and GUMS, a resolution to have a healthier lifestyle.

Sugar-free candies are available by online shopping, visit B.W Clifford Inc.               

Sunday, August 12, 2012

Bourbon Banana Puddings

Photo credit to CookingChannel


Pudding base ingredients
2 cups whole or 2% milk
4 large egg yolks
1/2 cup sugar
1/3 cup light brown sugar
1/4 cup cornstarch
1/4 teaspoon table salt
4 tablespoons bourbon or whiskey
2 teaspoons pure vanilla extract
2 tablespoons unsalted butter
To assemble ingredients
2 cups heavy whipping cream
1 teaspoon pure vanilla extract
30 gingersnap cookies
4 ripe bananas, sliced crosswise

For the pudding base
In a heavy-bottomed saucepan, bring milk to a gentle simmer over medium heat. In a separate bowl, combine egg yolks, sugar, brown sugar, cornstarch, and salt. Beat with an electric mixer until light and fluffy, about 2 minutes.
Stir a small amount of the warmed milk into the yolk mixture to temper the eggs. Whisk the yolk mixture back into the into the saucepan with the remaining milk. Reduce heat to medium-low and cook until the custard starts to thicken, about 3-5 minutes. Stir in the bourbon and vanilla and continue cooking until glossy and quite thick, another 1-2 minutes. Remove from heat and whisk in the butter, stirring until it is completely melted.
Push pudding through a fine mesh sieve into a large bowl. Press plastic wrap directly over the surface of the pudding and refrigerate for a minimum of four hours, or overnight.
To assemble
In a medium bowl, beat the heavy cream and vanilla with an electric mixer until stiff peaks form. Fold the whipped cream into the bourbon pudding until no visible streaks remain. In individual serving glasses, layer pudding, ginger snaps, and bananas, finishing with a layer of pudding on top. Chill for 4 hours (and no longer than eight) before serving. Crush remaining gingersnaps and sprinkle crumbs over the top.

Saturday, June 16, 2012

PANCAKES with PESTO and OLIVES

Ingredients:

  1. 6 tablespoons ready-made pesto
  2. 1 red pepper, chopped
  3. 60 g/1 oz black or green olives, pitted and quartered
  4. 155 g/5 oz feta cheese, crumbled


Whole-meal pancakes
  1. 125 g/4 oz tiny pasta shapes, cooked
  2. 2/3 cup/170 ml/ 5 1/2 fl oz milk
  3. 1 teaspoon vinegar
  4. 1 egg, lightly beaten
  5. 1 cup/155g/5oz whole-meal flour
  6. 1/4 teaspoon bicarbonate of soda
  7. pinch sugar
  8. pinch salt
  9. 15 g/1/2 oz butter

Method:
  1. To make pancakes, place milk, vinegar and egg in a jug and mix to combine.  Sift flour, bicarbonate of soda, sugar, and salt together into a bowl.  Make a well in center of flour mixture, pour in milk and mix until smooth.  Stir in pasta.
  2. Melt butter in a frying pan over a low heat, pour in one-sixth of the pancake mixture and cook for 2-3 minutes or until bubbles appear on surface of pancake and base is golden.  Turn and cook for 2-3 minutes longer.  Remove pancake from pan, set aside and keep warm.  Repeat with remaining pancake mixture to make 6 pancakes.
  3. Spread each pancake with 1 tablespoon pesto, then top with red pepper and olives; scatter with feta cheese.  Place pancakes under a preheated hot grill and cook for 3-4 minutes or until cheese softens and starts to brown.
  4. It makes 6 serving.

Saturday, May 26, 2012

HAMBURGER COOKIES

These hamburgers are easy to make and all the neighbor kids love them!




You will need two kinds of biscuits, you can use FIBISCO BISCUIT and OREO.


We laid them out in an assembly line fashion.


White frosting acts as the mayonnaise. Put the “mayonnaise” on one FIBISCO BISCUIT then top it with an OREO.


Press the chocolate cookie down so the “mayonnaise” oozes out. Yum! You DO like mayonnaise on your hamburgers?


Use a pastry bag or a ziplock bag to apply mayonnaise, mustard, ketchup, and lettuce.
Fill your ziplock bag with the appropriate color then snip a small triangle off the corner. Easy!


Apply the mustard and catsup…


And the green lettuce…




Add the top of the bun…




Pour sesame seeds into a pan to brown. Be careful! Once they start browning you will notice they start cooking really fast.  Pour the browned sesame seeds immediately in a heat safe bowl so they stop cooking. Do not use Styrofoam plate or cups. 




This is agave syrup which drops onto the top of the bun. Spread agave syrup with a pastry brush.  (You can use Honey syrup instead of Agave).




Then add toasted sesame seeds.


Let sit overnight if you want the agave syrup to dry.


NOTE: To make the frosting use any white frosting recipe you like. Divide the frosting into four parts for the four different colors. For best color results use the color gel for cake decorating.


Recipe and photo credit to randompocketnotes

Pal Food Lane

A food recipe blog with simple and tasty recipes for the foodie lovers and aspirant cook like me.