Woven Pigs In A Blanket
By Cooking Panda
The only thing better than how cool this Woven Pigs In A Blanket looks is how great it tastes!
- Pizza dough
- 7 hot dogs
- 1 egg, beaten (for egg wash)
- 2 tablespoons garlic powder
- 1/4 cup Parmesan cheese, grated
1) Preheat oven to 375 degrees Fahrenheit. Roll out pizza dough into a long rectangle and place on a parchment lined-baking sheet.
2) Using a sharp knife or a pizza cutter, slice pizza dough horizontally into 6 strips.
3) Fold back every other strip. Place 1 hot dog in the center on the flat strips, then fold strips back over the hot dog. Continue this pattern until all of the hot dogs have been woven into the dough.
4) Pinch together the sides of the dough. Brush dough with egg wash, and sprinkle with garlic powder and parmesan cheese.
5) Bake for 25 minutes, or until dough is browned. Remove from oven and allow to cool for 5 minutes.
6) Serve and enjoy!
4 Easy Dinners You Should Make This Week
By Cooking Panda
The weekdays are upon us! Instead of being too tired at the end of the day to make dinner and going out every night, why not spend a few minutes making these totally doable dinners?
Make the most out of store-bought curry paste by using the tricks in this recipe. Plus, there’s a great hack to cut down the amount of fat in your coconut milk without sacrificing that gorgeously creamy texture.
Be the hero of Taco Tuesday with these super flavorful 30-minute steak fajitas.
Watermelon prices are going down at the grocery store, so why not make the most of it by throwing a juicy melon into a deliciously salty salad? This recipe really doesn’t get much easier, especially if you have leftover steak from your fajitas.
Throw some sauce on your salmon and wrap it in some foil. You can grill or roast it. It’s great with roasted asparagus, squash, or potatoes – if you want to keep things as easy as possible, throw some vegetables in the foil packet with your salmon.
Photo Credit: Steven Depolo/Flickr
This Girl’s School Lunch Has People Outraged (Photo)
By Cooking Panda
Kaytlin Shelton and her family are upset that school children in Chickasha, Okla., are fed a “Munchable” lunch every other Monday that includes meat, two crackers, one slice of cheese and two pieces of cauliflower.
“It makes me want to take that to the superintendent and tell him to eat it for lunch,” Shelton told OKC Fox.
“I can go pay a dollar for a lunchabe and get more food in it,” added Kaytlin’s father Vince Holton. “Schools are responsible for children while they’re at school, they’re responsible for feeding the children.”
In addition to the food that Shelton chose for her lunch, milk, beans and pears are also available to eat on “Munchable” Mondays.
However, School Superintendent David Cash stated, “You’ve got in some cases little kids that they’re only two meals are breakfast and lunch at school and they’re getting you know a grand total of 1100 calories. That’s not enough.”
“These regulations were put into effect two years ago and were still struggling with them,” added Asst. State Superintendent for Child Nutrition Joanie Hildenbrand.
Administrators think that as a result of these guidelines kids are going through the day hungry.
“I know they are,” Superintendent Cash said, “there is no doubt about that. My own kid comes home and the first thing he does is raid the refrigerator.”
The school is reportedly now looking into whether the Munchable is a legitimate food option for growing kids.food
6.5 Million Pounds Worth Of Meat Recalled After Outbreak Turns Fatal
By Cooking Panda
If you have lost interest in purchasing meat products in recent weeks, you are not alone.
After the alarming situation that happened at Cargill Meat Solutions, where they had to recall all their grounded meat distributed to all public locations due to contamination suspicions with E.Coli, a lot of consumers have become cautious.
A few weeks after this exercise was carried out, the situation became critical and alarming as seventeen (17) people became critically ill and one person died. As a result, the company was forced to initiate an immediate recall of more than 100,000 pounds of ground beef that was still lingering in the market.
And it didn’t stop there — ground meat is still a major reason for increased anxiety in the food market.
Now, the USDA ordered a total recall of 6.5 million pounds of meat manufactured by JBS Tolleson Inc. due to salmonella on October 5th.
The expiration date printed on many of the products which have been revoked is dated September 2019, and consumers are hereby advised to check cautiously for the following products before consumption.
Another big threat stands before the meat industry in various states in the U.S and it is currently linked to popular Ham products.
A recent multi-state outbreak of the listeria infection, which has been connected to deli ham, is currently under investigation by the U.S Centers for Disease Control and Prevention (CDC).
The Johnson county ham products have been conceived to be what has caused the fatal illness of four people in North Carolina and Virginia.
There’s already been a death report from Virginia according to the federal agency.
With this effect, the USDA and CDC warn consumers concerning the following products.
* Products from JOHNSON COUNTY HAMS, INC.
* The Padows ham and deli, Inc.
* Hams distributed by Valley country hams LLC, with an expiration date of 4/10/2018 to 9/27/2019.
* Goodnight brothers country ham.
Consumers are advised to also be on the lookout for products having the establishment number “EST. M2646” inside the USDA mark of inspection.
The federal agencies strongly believe that these goods were shipped to distributors and marketers in Maryland, North Carolina, New York, South Carolina, and Virginia.
The Johnston County Ham Company expressed remorse in a statement released to CBS 17 concerning the outbreak caused by their products, as they were disheartened and saddened by the recent harm their items have inflicted on their consumers. They, however, promised to be very committed to identifying the main cause of the problem, and carrying out proper corrective measures to curb the outbreak with the aid of the USDA and CDC.
If you have any of the above-named products in your freezers, do well by throwing them away or returning them to the distributors.
Tell your family and friends about this recent development to avoid casualties of any kind.food
Jalapeno Avocado Tuna Wraps
By Cooking Panda
1 Bumble Bee Jalapeño flavor tuna spoon pouch
1 whole wheat tortilla
Sriracha – amount based on preference
Place open whole wheat tortilla wrap on plate and add sliced avocado across center of wrap
Add Bumble Bee Jalapeño tuna atop of avocado
Drizzle with Sriracha sauce for an extra kick
Fold wrap and cut in half
By Cooking Panda
Prepare to be obsessed with how good this Cheesesteak Quesadilla is!
- 1 pound sirloin steak
- Salt and pepper, to taste
- 1 onion, diced
- 1 green bell pepper, diced
- 1/2 cup mayonnaise
- 4 ounces Parmesan cheese, shredded
- 4 ounces pepper jack cheese, shredded
- 4 ounces cheddar cheese, shredded
- 2 stalks green onion, diced
- 4 large flour tortillas
Bacon Mac And Cheese Waffles
By Cooking Panda
These are basically Bacon Mac and Cheese Waffles sandwiches and oh man, they are so good.
- 1 1/2 pounds macaroni
- 2 tablespoons butter
- 1 1/2 tablespoons flour
- 1 cup whole milk
- 2 cups cheddar cheese, shredded + more for garnish
- 1 teaspoon mustard
- 5 to 6 slices bacon, cooked
1) Cook macaroni according to package instructions. Drain and set aside. Cook bacon until crisped. Drain on a paper towel-lined plate and chop. Line a baking tray with parchment paper.
2) In a saucepan over medium heat, melt butter. Add flour and stir to create a roux. Slowly whisk in milk. Bring to a simmer. Add cheddar cheese, and stir until cheese is melted. Add in mustard. Stir and heat until thick.
3) Pour cheese sauce over cooked macaroni. Stir to combine. Evenly spread macaroni and cheese onto lined backing tray. Chill for at least 1 hour.
4) Preheat and generously grease waffle iron.
5) Remove mac & cheese from fridge and cut into 8, even squares. Place 1 square in waffle iron, top with bacon and cheddar, cover with another square and close iron lid. Cook until cheese has crisped and it’s golden brown on both sides.
6) Serve with syrup is desired and enjoy!
Lucky Charm Milkshakes!
By Cooking Panda
The folks at POPSUGAR have a real treat for you, and just in time for St. Patrick’s Day — Lucky Charm Milkshakes!
This absolutely decadent shake is a peppermint milkshake base, made with vanilla bean ice cream and peppermint extract. The best part, however, is yet to come.
The garnish is where the real fun begins. These shakes are topped with both mini doughnuts and Lucky Charm treats that are stuck in the shake for a truly amazing finish.
Go ahead and try to resist this absolutely amazing, festive treat on St. Patrick’s Day and any other day of the year. It’s just too good to pass up.
Check out the recipe below.
Source: POPSUGAR / Photo credit: Screenshot/YouTube
See Every ‘Harry Potter’ Food Moment In One Video
By Cooking Panda
Ever watched any of the Harry Potter movies and inadvertently started drooling at all the delicious, magical foods on screen?
I remember reading the books as a kid and licking my lips at descriptions of cauldron cakes and chocolate frogs.
Sadly, Muggle food and drink just doesn’t sound as fun as the food and drink of the Potterverse. I mean, lots of us eat regular chocolate and a few of us indulge in regular frogs, but when was the last time you’ve seen someone eating a living, hopping chocolate frog on a subway?
Have you ever tried ordering a Butterbeer at your local bar and been sadly disappointed when you had to settle for a Natty Light? Personally, I’ve wished I could pick up items like Fizzing Whizbees and Liquorice Wands at regular grocery stores more times than I’d like to admit.
Unfortunately, most of these mouthwatering, magical treats aren’t readily available in the Muggle world (you can, however, pick up un-magical versions of these treats at Harry Potter World and other Harry Potter-themed locations).
Not the same, not the same.
But don’t despair. You can now immerse yourself in the varied cuisines of the Potterverse in less than three minutes.
That’s right, Potterheads. You get to watch all the food scenes in Harry Potter in a short video (below), which was compiled by the people at Digg to celebrate the Harry Potter series’ 20th anniversary (feel old yet?), and it is glorious.
“We found all of the ways that food acts as a force for good in the Potterverse,” reads the Digg caption to the video. “From hopping chocolate frogs to snacks that make your face inflate, food is the tastiest ally to our heroes.”
The video, cleverly titled “Noms In The Potterverse,” includes all the magically delicious food moments in the series, starting with a scene from “Harry Potter and the Philosopher’s Stone,” which is based on the first book in the series published in 1997.
Who can forget the scene where Harry and Ron feast on magical treats from the Honeydukes’ trolley on their first train to Hogwarts?
Forget “unicorn food” and golden pizzas, this is real food magic.
If you want to relive the glory, check out the video below:
Source: Digg / Photo credit: The Conmunity - Pop Culture Geek/Wikimedia Commons
Tags: food, Harry Potter, harry potter food
QUIZ: What Food Should You Be For Halloween?
By Cooking Panda
Render Media is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by linking to Amazon. Our product recommendations are guided solely by our editors. We have no relationship with manufacturers.
Photo Credit: Nathan Rupert/FlickrTags: costumes, food, funny, Halloween, holiday
We Hate To Break It To You, But The Five-Second Rule Has Just Been Disproved By Science
By Cooking Panda
I can’t count how many times I’ve dropped a piece of food on the floor and then silently thanked whoever soul coined the term, “five-second rule.” That mysterious, hangry stranger has justified my questionable eating habits so much, they probably deserve to be the maid of honor at my wedding.
However, just because that silly term has given people like me an excuse to eat food that’s touched the ground, doesn’t mean it should.
Professor Donald W. Schaffner, a food microbiologist at Rutgers University, said that a two-year study he led has finally concluded that it doesn’t matter if you pick up your food from the ground in one second or twenty — it’s still gonna have bacteria on it.
The findings of the report appeared this month in the American Society for Microbiology’s journal, Applied and Environmental Microbiology.
Basically, even though the five-second rule is widely considered a socially acceptable bit of folklore, it still raised public health concerns that were important to investigate.
One of Schaffner’s master’s thesis students, Robyn C. Miranda, dropped four different foods — bread, buttered bread, cut watermelon and strawberry gummy candy –from a height of five inches onto four different surfaces. The surfaces were stainless steel, ceramic rile, carpet and wood that had been treated with a bacterium with characteristics similar to salmonella.
The research found that food with longer contact times did contain more transferred bacteria, but also that no fallen food escaped contamination.
According to The New York Times, “Bacteria can contaminate instantaneously,” Professor Schaffner said in a news release.
However, the composition of the food and the surface on which it lands likely matters more than the time it spent on the ground.
“I will tell you on the record that I’ve eaten food off the floor,” he admitted, adding: “If I were to drop a piece of watermelon on my relatively clean kitchen floor, I’m telling you, man, it’s going in the compost.”
“We sort of joke about the five-second rule, but people act as if germs take some period of time to race to the item that fell on the floor,” Professor William K. Hallman, an experimental psychologist and a professor at the Department of Human Ecology at Rutgers University, said.
But facts are facts, folks: If you don’t want to risk it, don’t eat food off the floor.bacteria, five-second rule, folklore, food
Snooty Restaurant Survival Guide: How To Decipher Pretentious Menus
By Cooking Panda
At nicer restaurants, I often feel like a barking idiot, spending the first part of dinner not briefly surveying the ridiculous menu descriptions and feeling satisfied with my choices, but asking the waiter, “What’s that?” about every other word on the menu. And once I finally make my decision, I’m not totally sure what I’m getting myself into; half of the descriptions are in French, and helpful adjectives are nowhere to be found.
Nonetheless, I consider myself fairly adept at navigating the culinary landscape of today — I write for a food site, after all — but I’ve been stumped by pretentious menus too many times not to compile a snooty food dictionary for the wellbeing of the dining community.
Study up and storm into your next highfalutin restaurant with the power of knowledge. Here is a list of some pretentious food names and pretentious food descriptions.
Category One: Simple Foods And Drinks, Usually Listed In French To Sound Better
Aperitif: A light alcoholic beverage to stimulate the appetite before a meal. It’s usually champagne or sherry, but does alcohol really have to be light to make you want food?
Burrata: A fresh Italian cheese made from mozzarella and cream. It is the cheese of your dreams. If you see it, order it.
Digestif: An alcoholic beverage served after a meal to “aid digestion.” They’re usually listed on the dessert menu and are highly potent. Think Grand Marnier or Cognac.
Fruits de mer: Seafood
Gateau: Cake. If you say the word “cake,” you’ve got my attention. Gateau? Eh.
Haricot Vert: Green bean
Jamon/Jambon: Ham. Yeah, the word “ham” has no allure, so I cast no judgment for snobbiness there.
Lardon: Delicious bacon chunk. Lardons are both thicker and better than dry ol’ bacon bits, so restaurants also have license to throw around a French word on this one.
Poivre: Pepper. You’re probably getting yourself into a yummy situation where your meat was rubbed with coarse ground peppercorns or comes with a peppercorn sauce. Both good things.
Pomme de terre: Potato (“apple from the earth,” according to the French)
Rocket/roquette/rucola/rugola: Arugula, that bitter green used in salads and thrown on pizzas
Roe: Eggs or reproductive glands of fish and shellfish. HA. Roe is usually used as a topping on sushi rolls. It’s the orange, but sometimes red or black, stuff that tastes like salty, briny bubbles. It makes your meal more expensive but also more photogenic.
Sorrel: A bitter spring green. I don’t know what I used to think this was, but every time I see the word, I picture a woodland animal.
Truffle: Not the wonderful chocolates, in most cases. Truffles are super expensive fungi with an earthy, funky taste. They’re commonly used to flavor fries and pastas. You should definitely order truffled things.
Category Two: Common Menu Items, The Names Of Which Confuse People
Canape: Small pieces of bread, sometimes toasted, topped with meats, cheeses and spreads and often served with cocktails. It’s the French word for “couch” and sounds like something you’d wear, but it’s simple, good food.
Carpaccio: Raw meat or fish sliced or pounded very thin. It’s usually served as an appetizer with olive oil, lemon juice and salt and pepper.
Charcuterie: Like a cheese board, but with meats. Think sausage and salami and prosciutto. The world’s confusion with this term can best be summarized by Modern Family’s Jay Pritchett: “That’s charcuterie? I’ve been avoiding that on menus for years. They’re killing themselves with that name.”
Hash: Chopped up meat and veggies with seasoning, sautéed until golden brown. You usually can’t go wrong with a hash, especially if you #putaneggonit.
Smorgasbord: A lot of stuff on a plate. It can be served as an appetizer or main meal and usually includes pickled fish, marinated veggies, smoked salmon and other things. It’s a Swedish thing.
Tapas: A wonderful Spanish way of evening dining that involves small shared plates and local wines and aperitifs. It’s gotten pretty hip in the U.S. and is a great way to eat out as a group.
Category Three: Technical Terms
Al forno: Baked or roasted
Au gratin: Means your dish has been topped with cheese or bread crumbs mixed with butter and baked. Means your dish, probably potatoes, is gooey and bubbly and topped with a desirable buttery crust. Means you could make just about anything au gratin, and it’ll be a winner.
Bechamel sauce: Also a terrific gooey element. It’s a thick cream sauce used as the base for many carb-heavy, and therefore excellent, foods, like lasagna and macaroni and cheese that is not from a box.
Compote: Basically jam
Confit: Meat cooked in its own fat, usually the fate of ducks and geese
Coulis: A thick puree, sauce or soup of absolutely anything. You could serve fries with Heinz ketchup and call it, “potato strings with tomato coulis.”
Crudo: Raw fish. Different from sashimi in that it isn’t just about the fish; it’s about the ingredients added to flavor the fish. It makes for a light, refreshing appetizer.
Fricassee: Stewed or fried pieces of meat served in a white sauce. Next time you make a creamy chicken bake or something, definitely call it a fricassee. Absolutely.
Noisette: French word for “hazelnut” but is actually a small round steak. (???) How many noisettes have I let pass me by because I thought they were nuts?
Reduction: An extra-thick or concentrated liquid that got that way because it was boiled and/or simmered
Category Four: Straight Up Foolery
Amuse-bouche: “Amuse the mouth,” which sounds gross. Atomic Gourmet says these small samples of food are served before a meal to “whet the appetite” and “stimulate the palate,” which are two more gross sounding clusters of words.
As consolation, if you get an amuse-bouche, it’s usually “compliments of the chef,” so it’s a free bite of classy food you got for eating somewhere bourgeois. Amuse that mouth.
Artisanal: Meant to conjure an air of handcrafted-ness but has come to mean absolutely nothing at all. Dunkin’ Donuts rolled out Artisan Bagels, which really says it all. The word “artisan” on a menu description is like a mint leaf on top of a cake — it does nothing but makes it look better.
Foraged: Carefully found food from nature. If you’re eating at Noma, OK, your food was legitimately foraged from a Copenhagen forest near your table. If you’re eating at Applebee’s, the “foraged mushrooms” on your pizza were “hand-selected” from a truck.
Hand-cut/hand-peeled/hand-selected: Your food was touched by people’s hands, which is what would have had to have happened in order for it to be made.Featured Photo Credit: Barf BlogTags: fancy, food, menu, pretentious, pretentious food, restaurants, ridiculous menu, snooty
Wasted: America Knows It Has A Problem, But Doesn’t Know How To Stop Wasting Food
By Cooking Panda
Time for your daily dose of depressing news!
According to survey data, America wastes approximately $160 billion of food each year, and while Americans admit to knowing about their waste output, and to feeling guilty about it, they also admit not to feeling bad enough to, you know… do anything about it.
Per the new PLOS ONE survey released last week, 77 percent of respondents in a poll of 500 people representative of the American population stated that they do feel guilty when wasting food (and no wonder — the NRDC reports that we waste an estimated 40 percent of the food we produce each year). However, there seems to be some confusion among Americans: As it turns out, we’re not quite sure why we should feel guilty.
While 58 percent of respondents affirmed that they believed food waste wasn’t good for the environment (only 58%? Come on, folks), an even scantier 42 percent believe food waste is a major source of squandered money.
The above numbers came as a shock to Brian Roe, a professor of agricultural marketing and policy at Ohio State University and the study’s co-author.
“Our intuition is that respondents might think that throwing away food is environmentally benign because food is organic and naturally occurring,” Roe wrote via email to the Huffington Post, “and they haven’t quite connected the dots that food that goes to a landfill produces methane, which has substantial environmental impacts and that all the energy and resources that went into creating the wasted food are essentially now useless.”
Respondents also demonstrated a disconnect between their guilt over food waste and their beliefs that they could do anything to change it.
A surprising 42 percent of respondents alleged that they don’t have enough time to worry about their food waste, and 51 percent felt it would simply put them out too much to figure out how to reduce food waste in their homes. Furthermore, it turns out we all believe that the figures are bad, but that we’re not the worst offenders: 87 percent of respondents claimed they believe that similar households to their own throw out more food than they do.
While these numbers seem discouraging, according to Dana Gunders, a food-waste expert at the National Resources Defense Council, any progress is good progress. Four years ago, “nobody was talking about the issue and nobody was thinking about it,” she told Bloomberg. “To have over half the population think food waste is a serious problem is a tremendous achievement in terms of public awareness.”America, food, food waste, survey
Steve Harvey Reveals Secret He’s Been Keeping For 9 Years To His Wife; She Immediately Begins Crying (Video)
By Cooking Panda
Steve Harvey surprised his wife of nine years on Mother’s Day 2015 with an emotional tribute.
Harvey invited his wife, Marjorie, to come on his show and help him honor mothers everywhere. Little did she know, she was the one being honored.
“From the moment I saw you, when you walked into that comedy club that night,” Harvey said, “and the first thing I said to you ever was ‘I don’t know who you are, lady. But I’m gonna marry you one day.’”
Harvey went on to thank his wife for helping to turn his life around, for helping his son become a better student and for helping him become more comfortable with his celebrity status.
“That was beautiful, and we need many more relationships like this to exist!” one viewer commented on Little Things.
“Steve Harvey…you are an amazing man…you gave your wife a beautiful tribute that she will never forget. I am Blessed to have a husband like you….he truly is. The world would do well if they took your example. I always admired you and your work,” another wrote.
“My most recent favorite was Little Big Shots…oh how my husband and I laughed and cried watching that wonderful show of talent. thank you. I hope this message reachs you………thank you for being just who you’re meant to be.”
Watch the incredibly moving tribute below.food
Garlic Is Not Allowed At Buckingham Palace
By Cooking Panda
A top source at Buckingham Palace gave an insider account to anyone wondering just what the Queen of England eats and doesn’t eat.
Chef John Higgins, who cooked for the Queen on the eve of her 90th birthday, spoke out about the interesting restrictions on the menu for the birthday bash, and also revealed what the Queen’s favorite foods are.
The most surprising and interesting restriction is, according to Higgins, garlic! That’s right, Queen Elizabeth wasn’t having going to stand for any garlic in her food at the birthday party.
Along with garlic on the list of things banned from the menu was lumpy oatmeal. In addition, Higgins learned the hard way that the Queen expected diced rabbit meat for her dogs to eat — after he ground the meat up and served it, and was told to start over.
Something that did go over well was chocolate mousse.
“Trust me the plates were clean when they came back from the royal family,” Higgins told Food & Wine. He also revealed that the Queen is a big fan of mangoes and always knows how many are in the fridge at the Palace.buckingham palace, food, garlic, london
NASA Trying To Get Potatoes On Mars
By Cooking Panda
Peruvian researchers, along with scientists at NASA, are reportedly examining the possibility of trying to grow potatoes on Mars!
“It’s got to be a Martian potato that tastes good,” Peruvian NASA astrobiologist Julio Valdivia-Silva told the Wall Street Journal. “It’s a big challenge to take a living organism somewhere else. We’ve never done this before.”
The potential for potatoes on the planet is just one development that has occurred since the Curiosity rover landed in 2012.
“When humans go to Mars, they will want to grow things. They’ll need food,” NASA planetary scientist — and participant in the potato study — Chris McKay said.
“I think we’ll be able to find varieties of potatoes that will grow at cold and low-pressure conditions. That would be interesting to know for Mars applications.”
Experiments are currently taking place in Peru, which is home to the Pampas de La Joya Desert — one of the driest spots on Earth.food, mars, nasa, planet, potatoes
Conan O’Brien Samples Korean Snacks In Seoul (Video)
By Cooking Panda
Conan O’Brien took a weeklong trip to Korea for a special run of shows, where he visited video game cafes and sampled some of the country’s strangest and most intriguing snacks (video below).
Some of the snacks O’Brien sampled included eggs marinated in soy sauce, squid chips and silkworm pupa.
Check out the clip below for more on Conan’s hilarious culinary adventures!conan o'brien, food, korea, seoul, snack