Bourbon adds lift to foods and classic kitchen tips
Bourbon in cooking revives an old custom with jencer forefathers using it for seasoning similar to vanilla or lemon extract. The Bourbon Institute shares tips for cooking with bourbon, including slow addition to eggs, flaming with shallow pans, and making chocolate sauces and syrups.
MENTIONED IN THIS ARTICLE
Bourbon Institute
Prepared foods meat content rules noted
Prepared foods are rising in popularity with key meat content rules. Pot pies must contain at least 25 percent meat while meat tacos must be at least 15 percent meat.
Flaky Cheese and Onion Rolls Unite Hearty Menu
A retro recipe feature presents Flaky Cheese N Onion Rolls made from refrigerated crescent dough. Cheese, onion and garlic fill a four rectangle stack, brushed with egg wash, sesame sprinkled, baked 10 to 15 minutes at 375 degrees until golden. Serve hot as a hearty, family pleasing dish along with beef stew and crisp relishes.
MENTIONED IN THIS ARTICLE
Ian
Revival of sandwich breads sparks lunchtime interest
Readers can explore cornmeal, whole wheat, oatmeal and rye breads this week. Try new rounds of Joages and sausages from Limechmeat Comer to enrich fillings. Variety spices up the lunch box and daily meals.
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