The Science behind Crispy and Delicious Frozen Fish Sticks

– The article is promoting Crunchy Breaded Fish Sticks as a tasty and convenient seafood option.
– The fish sticks are made from 100% real fish and have a crunchy golden breading.
– They are described as perfect for introducing seafood to reluctant family members.
– The fish sticks can be ready in just 2 minutes.
– They can also be cooked in an air fryer for added crunchiness.
– The fish used is high quality, sustainably wild-caught Alaska Pollock.
– The fish is flash-frozen at the peak of freshness to lock in flavor and nutrition.
– The fish sticks are made from 100% whole fillet fish with no fillers, preservatives, artificial colors or flavors, hydrogenated oils, or antibiotics.
– They are a good source of protein and contain natural Omega-3’s.
– The fish sticks come in a resealable bag to maintain freshness.
– The article mentions that Crunchy Breaded Fish Sticks can also be made with high-quality, sustainably wild-caught whiting or Pollock fish.
– The fish sticks are described as delicious and quick to prepare.
– There are also variations available made with whiting and Pollock.
– The variations contain high-quality ingredients without fillers, artificial colors or flavors, hydrogenated oils, and are tested to be mercury safe.

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Delicious and Nutritious: 7 Satisfying Side Dishes for Pork Tenderloin

– Roasted garlic-parmesan fingerling potatoes
– Chopped Brussels sprout salad
– Butternut squash gratin
– Fig and arugula salad
– Perfect polenta
– Butternut farro salad with blood orange vinaigrette
– Roasted garlic cauliflower
– Lemon pea salad
– Heirloom tomato salad with rosemary
– Braised Brussels sprouts with bacon
– Creamy mashed potatoes
– Roasted vegetables
– Sautéed spinach
– Sautéed zucchini and squash
– Glazed carrots
– Asparagus
– Roasted delicata squash
– Mexican-style roasted carrots
– Instant Pot corn on the cob
– Air fryer zucchini fries with lemon tarragon aioli
– Air fryer Brussels sprouts with balsamic
– Blistered shishito peppers
– Roasted Miso Cauliflower
– Roasted Brussels Sprouts with Balsamic Reduction & Cranberries
– Grilled Broccolini with Tangy Apple Cider Vinaigrette and Marcona Almonds
– Mashed Cauliflower
– Instant Pot Artichokes
– Roasted Sunchokes
– Smashed Brussels Sprouts with Lemon Tahini Sauce
– Arugula Salad with Red Wine Vinaigrette
– Italian Radicchio Salad
– Kale Caesar Salad
– Shaved Brussels Sprout Salad with Mustard and Parmesan
– Din Tai Fung Cucumber Salad
– Zucchini Pasta Salad
– Hawaiian Coleslaw
– Tomato Cucumber Salad
– Apple Slaw with Celery Root
– Coleslaw with apples and celery root
– Shaved fennel salad with lemon vinaigrette
– Couscous corn salad
– Fennel and chickpea salad
– Red cabbage slaw
– Mashed potatoes with sour cream
– Roasted sweet potatoes
– Duchess potatoes
– Smashed potatoes with mojo sauce
– Goat cheese mashed potatoes
– Instant Pot sweet potatoes
– Grilled potato salad
– Mashed sweet potatoes
– Instant Pot pinto beans
– Instant Pot black beans

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KFC Pot Pie: A Mouthwatering Recipe to Master

List of pertinent information about KFC Pot Pie:

– KFC is offering its Chicken Pot Pie for $5 for a limited time.
– The pot pie has been a staple menu item for almost 30 years.
– It is made with diced potatoes, peas, carrots, and KFC’s famous fried chicken, baked in a flaky crust.
– The $5 offer is available in-store, online, or on KFC’s mobile app.
– A copycat recipe for KFC Chicken Pot Pie is provided in the article.
– The recipe can be made in individual servings, large bowls, or a 9-inch pie.
– The KFC pot pie does not have a bottom crust, but a puff pastry crust can be used for the top crust.
– Suggestions for adding favorite vegetables and varying the herbs are provided.
– A tip for achieving a golden-brown sheen on the crust by brushing an egg mixture over it before baking is given.
– Serving suggestions include consuming the pot pie as a standalone meal or with side dishes such as salad, roasted veggies, or German potato salad.
– The article does not provide any facts, stats, or figures about KFC Pot Pie except for the nutritional information of a homemade version.
– The recipe recommends using puff pastry sheets for the crust and filling oven-safe bowls or ramekins with the chicken pot pie filling.
– The filling is described as rich and creamy and can be made with milk or cream.
– Additional vegetables such as corn or green beans can be added to the filling.
– Optionally, an egg wash can be used on the crust for a golden sheen.
– KFC does not have a bottom crust on their chicken pot pie, but a refrigerated pie crust can be used as a substitute if desired.
– The recipe can make 4-6 individual pot pies or 2 large bowls, or a 9-inch pie.
– The estimated nutritional information for one serving of the pot pie is provided, including calories, carbohydrates, protein, fat, saturated fat, cholesterol, sodium, sugar, fiber, calcium, and iron.
– The nutritional information may vary depending on the ingredients used and portion sizes.

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Seafood Boiler: A Guide to Delicious Seafood Preparation

List of Pertinent Information about Seafood Boiler:
– The article discusses a 30 qt. Boil Fry Steam Kit
– The kit includes a 30 qt. aluminum pot with a patented twist and drain design
– It also includes a 10 qt. pan
– The pot can be used for boiling, frying, and steaming seafood
– The pot is big enough to cook a large amount of food for a neighborhood feast
– The pan is the perfect size for frying and cooking smaller dishes like chicken wings and French fries
– The kit is designed for outdoor cooking
– The kit is built to last

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The Ultimate Guide to Baking Authentic Snickerdoodles No Cream of Tartar Needed!

– The article discusses a snickerdoodle recipe without cream of tartar.
– Cream of tartar is described as an “obscure” ingredient that is not commonly found in most pantries.
– The homemade substitutions for cream of tartar found online alter the texture of the cookie dough.
– The author has developed a new snickerdoodle recipe without cream of tartar that still produces flat, soft, and chewy cookies with crispy edges.
– Snickerdoodles are sugar cookies rolled in cinnamon sugar.
– Baking powder typically consists of a mix of baking soda and cream of tartar.
– Some food historians argue that sugar cookie recipes use baking powder while snickerdoodle recipes traditionally use cream of tartar.
– Stella Parks, a pastry expert, argues that snickerdoodles can be made with baking powder and that baking powder was used in early snickerdoodle recipes.
– The author mentions that they use a large amount of cinnamon, 2 tablespoons, in their recipe to ensure a strong cinnamon flavor.
– The recipe calls for 1 teaspoon of baking powder instead of cream of tartar.
– The article discusses the issue of snickerdoodle cookies coming out puffy instead of flat and provides possible reasons for this.
– The correct method of filling a measuring cup is to spoon the ingredient into the cup until it forms a small mound.
– The article contains instructions and tips for storing and freezing snickerdoodle cookies, as well as techniques for making the cookies.
– The recipe uses baking powder instead of cream of tartar.
– The ingredients needed for the snickerdoodle topping are ¼ cup of granulated sugar and 2 tablespoons of ground cinnamon.
– The ingredients for the snickerdoodle dough include 2 ⅓ cups of all-purpose flour, 1 teaspoon of baking powder, 1 teaspoon of kosher salt, 1 cup of unsalted butter, 1 ½ cups of granulated sugar, 1 large egg, and 2 teaspoons of pure vanilla extract.
– The article is about a recipe for snickerdoodles without cream of tartar. These cookies are described as soft and chewy with a sweet cinnamon flavor.
– The ingredients include granulated sugar, light brown sugar, butter, lemon juice (used as a replacement for cream of tartar), and all-purpose flour.
– The recipe includes mixing ingredients such as eggs, lemon juice, vanilla, flour, baking soda, and salt, and then chilling the batter.
– The batter is then rolled into balls and coated with a cinnamon-sugar mixture.
– The cookies are baked at 375 degrees for 12-14 minutes.
– The article also provides information about substituting cream of tartar in baking recipes, the freshness and freezing of snickerdoodles, and the origins of the name “snickerdoodles.”

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Freezing Watermelon: Unlocking the Secrets of Preserving Flavor

– Watermelon can be frozen and enjoyed year-round by making smoothies or gazpacho.
– Ripe and fresh watermelon should be frozen, as it’s not worth wasting freezer space on fruit that should be composted.
– Remove the rind and seeds before freezing, as the seeds become hard in the freezer.
– Cutting watermelon into chunks or using a melon baller will give evenly sized pieces, but randomly sized chunks work as well for smoothies or sorbets.
– Arrange the fruit in a single layer on a parchment-lined baking sheet and freeze until solid.
– Transfer the frozen watermelon to freezer bags for longer-term storage, labeling and dating the bags.
– Watermelon can be frozen for about eight months.
– Thaw watermelon in the refrigerator, partially or fully depending on how it will be used.
– Thawed watermelon has a pureed consistency and is not suitable for fruit salads.
– Partially thawed watermelon remains firm and is ideal for frozen blender drinks, desserts, and treats.
– Frozen watermelon can be used as fruity ice in drinks or blended with other fruits for smoothies or ice pops.
– Watermelon juice can also be frozen by blending chunks of seedless watermelon and placing in an airtight container.
– Freezing watermelon helps it last longer and enhances its cooling power.
– Watermelon has a high water content of around 92%.
– A whole watermelon can last up to a week at room temperature and up to 2 weeks in the refrigerator.
– Once cut, watermelon slices or cubes only last up to 5 days.
– Frozen watermelon can last for 9 to 12 months in the freezer.
– Equipment needed for freezing watermelon includes a baking sheet with a rim and parchment paper (or wax paper, but not aluminum foil) to prevent sticking.
– The frozen watermelon juice can be flavored or consumed as it is.
– The article provides a step-by-step guide on how to freeze watermelon.
– if the watermelon has black seeds, they should be removed before freezing.
– The watermelon cubes should be arranged on a parchment paper-lined baking sheet and frozen for a few hours until completely frozen.
– Once frozen, the watermelon cubes can be transferred to a freezer-friendly container.
– To defrost the frozen watermelon, it should be transferred to the fridge for one to a few hours.
– The article suggests washing the watermelon rind before cutting it to remove any pesticide residue or pathogens.
– It advises selecting a ripe watermelon that is firm, has a yellow field spot on the bottom, and is heavy.
– It suggests making watermelon puree by blending the chunks and freezing them in ice cube trays.
– The article also mentions that watermelon rind is edible and can be used in stir-fries or salads.
– Lastly, it suggests using frozen watermelon in recipes such as smoothies, slushies, watermelon jam, margaritas, or vodka cocktails.

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Nutritional Benefits and Delicious Recipes for Peanut Butter Waffles

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2 oz of pasta: A Nutritional Guide

According to the Internet, the hole in the middle of a pasta spoon can double as a portioning tool for spaghetti. However, this only works for a specific size of pasta spoon.
Other methods suggested for measuring pasta include comparing it to a quarter, using your palm as a guide, using a soda bottle opening, using a food scale, filling the center of a circle made with your fingers, filling a muffin tin with cooked noodles, or dividing the pasta into separate portions based on the recommendations on the box.
Pasta water can be saved and used as a thickening agent for pasta sauce.
Spaghetti should be carefully placed in boiling water and stirred to separate strands.
Adding a pinch of sugar to pasta sauce can balance out the acidity.
Different types of pasta shapes work best with different types of sauces.
Leftover cooked pasta can be frozen, but sauce should be frozen separately.
A single serving size of pasta is typically about two ounces of dry pasta, which is equivalent to about a cup of cooked pasta.
The article provides a handy chart for determining the amount of pasta to cook based on pasta shape.

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