What to Serve with Chili: Delicious and Healthy Options

Here is a revised list of side dishes that are pertinent to the keyword ‘what to serve with chili’:

1. Crispy potato skins
2. Mac and cheese
3. Coleslaw
4. Chili cheese fries
5. Nachos
6. Jalapeno poppers
7. Corn on the cob
8. Green salad
9. Guacamole and chips
10. Grilled cheese sandwiches
11. Quesadillas
12. Sliders
13. Tacos
14. Salad
15. Dessert (brownies, cookies, apple crisp)

Please note that some of the options from the original text were removed as they were not relevant to serving with chili.

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Can You Freeze Factor Meals? A Comprehensive Guide

– Factor Meals are meal replacements designed to be eaten in place of traditional meals
– They are packed with nutrients and vitamins
– Factor Meals can be frozen
– The best way to freeze them is to wrap them in foil and then place them in a freezer bag
– They can last for up to three months in the freezer
– When ready to eat, remove from the freezer and thaw in the fridge before heating up
– Factor Meals should be placed in a sealable freezer bag to prevent freezer burn
– Wrapping the meal in foil before placing it in the freezer bag can prevent leaking and damage
– Factor Meals may not be as crispy after freezing compared to fresh from the oven
– It is recommended to consume Factor Meals within three months of freezing for the best taste and texture
– Tips for freezing factor meals include portioning out the meals into single servings, labelling each meal with the date it should be thawed by, not refreezing once thawed, and using the best by date as a guide
– Freezing all factor meals at once is recommended to avoid forgetting about meals
– To thaw frozen factor meals quickly, the microwave can be used
– The plastic wrap or packaging should be removed before placing the frozen meal in the microwave
– The frozen meal should be placed in a microwavable bowl or container and covered with parchment paper
– The microwave should be set at 50% power for heating the frozen meal
– Meal prepping with Factor meals is a convenient way to save time throughout the week and still eat nutritious food
– Some Factor meals may require stirring or flipping during cooking
– Make sure containers are clean before storing cooked foods to prevent bacterial growth
– When freezing leftovers from cooked Factor meals, wrap them tightly to prevent freezer burn
– Perishable foods should not be left out at room temperature for more than two hours to prevent bacterial multiplication
– Containers used for storage should have tight-fitting lids to prevent air exposure and spoilage

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Discover the Best Philadelphia Snack Bars for Foodies

– Kraft Heinz Company confirmed that Philadelphia Snack Bars were discontinued in 2004-2005 due to manufacturing challenges.
– The bars had a graham cracker base and cream cheese topping.
– They were available in various flavors including Strawberry Cheesecake.
– A petition was launched in 2017 to bring back the snack bars, receiving over 37,000 votes.
– Kraft’s Marketing Director, Basak Oguz, stated that the company is continually evaluating the potential to reintroduce the product as technology advances.
– The article discusses Philadelphia Snack Bars and the author’s attempt to recreate them.
– The author mentions that Kraft Heinz Company no longer makes snack bars, but there is a possibility of them being brought back in the future.
– The author faced challenges in recreating the snack bars, including not having had one in over 15 years and figuring out the shape of the cream cheese top.
– The author provides a recipe for the snack bars, using ingredients such as graham crackers, flour, eggs, sugar, butter, Philadelphia cream cheese, sour cream, condensed milk, lemon juice, vanilla extract, confectionary sugar, white chocolate, and heavy cream.
– The article also mentions the tools needed for the recipe, including a 9×9 square baking form.
– Philadelphia Snack Bars are a no-bake version of a discontinued Philadelphia Cheesecake Bar.
– The recipe requires a 9×3 inch springform and a hand mixer.
– The graham cracker crust is made by crumbling graham crackers and mixing them with melted butter.
– The crust is then pressed into the baking form and cooled in the fridge.
– The cream cheese filling is made by whisking Philadelphia cream cheese with sugar, condensed milk, vanilla extract, and lemon juice.
– Heavy cream is whipped to stiff peaks and then added to the cream cheese mixture.
– The filling is then spread over the graham cracker crust.
– Optional white chocolate ganache can be made by melting white chocolate with heavy cream.
– The ganache is then spread over the cream cheese filling.
– Philadelphia Snack Bars were a dessert created by Philadelphia and released in 2001.
– They were refrigerated snack bars with a graham cracker base and cream cheese topping.
– They were available in various flavors, with the most popular being Strawberry Cheesecake.
– However, they were discontinued in 2004-2005 due to manufacturing challenges.
– A petition was launched in 2017 to bring back the snack bars, receiving over 37,000 votes to date.
– The manufacturing process at the time was difficult, but Kraft has stated that they are constantly evaluating the possibility of bringing them back in the future.
– The article discusses the absence of Philadelphia snack bars and the author’s attempt to recreate them.
– The author mentions the challenges in recreating the snack bars, including not having had one in over 15 years and having to adjust and re-bake until they tasted right.
– The author also mentions a personal incident of overeating cheesecake and being sick for three days.
– The article then goes on to discuss the challenge of shaping the cream cheese top and the author’s solution of using a no-bake cream cheese topping and forming a groove with a teaspoon.
– The necessary ingredients for the recipe are listed, including graham crackers, flour, eggs, sugar, butter, Philadelphia cream cheese, sour cream, condensed milk, lemon juice, vanilla extract, confectionary sugar, heavy cream, and white chocolate.
– The tools needed for the recipe are a 9×9 square baking form.
– The article discusses a recipe for making Philadelphia Snack Bars, which is a no-bake version of the discontinued Philadelphia Cheesecake Bar.
– The necessary equipment for this recipe includes a 9 x 3 inch springform and a hand mixer.
– The ingredients for the graham cracker crust include graham crackers and unsalted butter.
– For the cheesecake filling, you will need Philadelphia cream cheese, condensed milk, crystal sugar, lemon juice, vanilla extract, and cold heavy cream.
– There is also an optional white chocolate ganache, which requires white chocolate and heavy cream.
– The instructions provide details on how to make the graham cracker crust, whisking the cream cheese filling, and adding the whipped cream.
– The article does not provide any additional facts, stats, or figures.
– This article does not provide any important facts, stats, or figures related to Philadelphia snack bars. Instead, it provides a recipe and some optional variations for making cheesecake bars.

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Potato Slicer: Enhancing Efficiency and Safety in Kitchens

– Prep Solutions Tower French Fry Cutter (best overall)
– Geedel French Fry Cutter (recommended for beginners)
– Sopito Electric French Fry Cutter (best electric option)
– RovSun Commercial French Fry Cutter (commercial-grade option)
– NewStar Foodservice Commercial Grade French Fry Cutter (lever-type handle option)
– Sopito Professional Potato Cutter Stainless Steel (professional-grade option)
– POP AirFry Mate (mentioned in the article)
– Cuisinart PrepExpress French Fry Cutter (mentioned in the article)
– ICO Stainless Steel 2-Blade French Fry Potato Cutter (mentioned in the article)

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Is Gatorade seafood? Debunking common myths about nutrition

– There are myths and rumors that claim there is mercury in Gatorade, but this is not true.
– Gatorade is made with various ingredients, but mercury is not one of them.
– Gatorade is a refreshing drink without mercury.
– Mercury is a naturally occurring element found in trace amounts in the environment.
– Mercury is harmful if inhaled, ingested, or absorbed through the skin.
– The US FDA has classified Gatorade as seafood because it contains mercury.
– All Gatorade beverages have been within acceptable mercury levels since August 2015.
– Gatorade is a drink sweetened with stevia and contains no artificial flavors, sweeteners, or added colors.
– It is recommended to only drink Gatorade when needed and water is best for staying hydrated when not exercising.
– Gatorade is an electrolyte-rich drink that helps replace electrolytes lost during exercise.
– Gatorade is not sold in Europe due to the banned use of brominated vegetable oil (BVO) in food and drink products.
– Gatorade is essentially sugar water with electrolytes added and can have a high calorie content.
– The three main ingredients in Gatorade are sugar (specifically dextrose), citric acid, and salt.
– PepsiCo Inc. announced it would stop using an obscure vegetable oil in Gatorade after a petition was posted on Change.org
– The vegetable oil contains a chemical also found in flame retardants
– The U.S. Food and Drug Administration (FDA) reviews and approves most additives to food or drinks before they hit the marketplace
– Some additives can bypass FDA approval if they are deemed “generally recognized as safe”
– Gatorade was initially developed in 1965 and started adding brominated vegetable oil in 1969
– There are at least 4,650 “generally recognized as safe” ingredients in food and drinks today
– The majority of these ingredients were determined to be safe by food manufacturers or trade associations
– Manufacturers are not required to notify the FDA before adding “GRAS” ingredients
– The vegetable oil used in Gatorade, called BVO, is considered safe for use in limited quantities in fruit-flavored drinks
– BVO is used to emulsify citrus oil in beverages including Mountain Dew, Fanta, and Powerade Gatorade, owned by PepsiCo, will continue to contain brominated vegetable oil (BVO) as an additive in Japan and the European Union through this spring. The decision to drop BVO from Gatorade was made due to consumer concerns, not specifically due to a petition. BVO was added to the “generally recognized as safe” (GRAS) list in 1958, and the FDA changed its procedures in 1997 to allow food companies to voluntarily notify the agency of ingredients they consider safe. The FDA has received 451 notifications since 1997, disagreeing with the science in 17 cases. Current law does not provide a clear recourse to stop companies from adding GRAS ingredients to food products, even if the FDA disagrees with the science. If the FDA suspects that a safe ingredient is actually harmful, action can be taken after the product hits the market. Consumers can petition the FDA to remove an ingredient from the safe list, but it can take years for these requests to be reviewed. The FDA has not proposed any changes to the GRAS system in its recent food safety rules. The article discusses the need for the US Food and Drug Administration (FDA) to update its process for determining the safety of food additives. The FDA currently relies on a program called Generally Recognized as Safe (GRAS) which allows food companies to determine the safety of their own ingredients without needing FDA approval. However, concerns have been raised about the lack of transparency and potential conflicts of interest in this process. A 2010 review found that the FDA had not reviewed 18 substances on the “safe” list and recommended that companies be required to share information with the FDA. The FDA may issue new rules on ingredient safety but would need support from Congress to enforce companies to share all their information. Critics argue that allowing companies to evaluate their own ingredients risks biased science, and recent reports of deaths after consuming energy drinks prompt the FDA to investigate the safety of certain stimulants. Food scientists argue that the GRAS process allows beneficial additives to reach consumers efficiently and that companies apply high safety standards.

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Does food coloring expire? All you need to know

– Food coloring does not expire if properly stored
– Liquid food coloring can last indefinitely if sealed tightly after each use
– Gel food coloring can harden or dry out if not stored properly
– Adding hot water may revive dried or hardened food coloring, but if color has changed, throw it away
– Liquid gel food coloring can expire if it dries out, hardens, or shows signs of contamination or mold
– Powdered food coloring can last indefinitely if stored properly and kept safe from contamination and mold
– Paste-based food coloring may dry out or change color with age
– Homemade food coloring made from natural ingredients lasts about 2 weeks in the fridge
– Store food coloring properly after each use to ensure longevity
– Moldy food coloring should be thrown away
– Liquid food coloring is best for small-batch baking and cooking, while paste or gel food coloring is more intense and suitable for larger batches
– Powdered food coloring is ideal for items that need to stay dry
– Following proper storage steps will ensure food coloring lasts long-term
– Food coloring does not become unsafe to consume, but it can lose intensity and quality over time
– Store food coloring in a cool, dry place away from sunlight
– Food coloring is an artificial color added to food and drinks to enhance appearance and natural color
– Shelf life of food coloring is almost indefinite, as it does not contain raw ingredients that can go bad
– Food coloring bottles may have expiration dates for labeling purposes, but the product can still be used after the date
– Improperly sealed food coloring may go bad due to dust and contaminants
– Changes in color and consistency can indicate that food coloring has gone bad
– Adding hot water and shaking the bottle can help restore liquid food coloring
– Homemade food coloring from natural products may have a shorter shelf life of up to 6 weeks when refrigerated
– Store-bought food coloring does not expire and can last for an extended period if stored correctly
– Properly seal food coloring in airtight containers in a cool, dark place like a pantry or fridge.

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