CHERRY-CHICKEN SALAD CROISSANTS

“I love cherries and happened to come across this recipe one day. It’s a real hit with my family, and a friend’s husband even took it to work to share with the office staff.” — Martha Goodrich, Wilmington, Delaware Meat exporters

Quick

TOTAL TIME: Prep/Total Time: 15 min. 
MAKES: 7 servings

• 2-1/2 cups cubed cooked chicken breast
• 2/3 cup dried cherries
• 1/3 cup chopped celery
• 1/3 cup chopped tart apple
• 1/3 cup chopped pecans, toasted
• 1/2 cup mayonnaise
• 4 teaspoons buttermilk
• 1/2 teaspoon salt
• 1/8 teaspoon pepper
• 7 croissants, split

Nutritional Facts
1 sandwich equals 481 calories, 30 g fat (9 g saturated fat), 71 mg cholesterol, 710 mg sodium, 37 g carbohydrate, 3 g fiber, 16 g protein.

In a large bowl, combine the chicken, cherries, celery, apple and pecans. In another bowl, combine the mayonnaise, buttermilk, salt and pepper; add to chicken mixture and mix well. Spoon 1/2 cup chicken salad onto each croissant. Boneless
Yield: 7 servings

Almond Joy Cheesecake Bars

Almond Joy Cheesecake Bars

Crust

• 23 Oreo cookies (whole cookies including icing)
• 2 tablespoons unsalted butter, melted 

Cheesecake

• 16 ounces cream cheese, at room temperature
• 1 egg, at room temperature
• 1/3 cup sugar
• 2 teaspoons vanilla 

Topping

• 1 cup semi sweet chocolate chips
• 1/2 cup heavy cream
• 1/3 cup packed shredded sweetened coconut flakes
• 1/4 cup shaved almonds and/or 1/4 cup whole almonds 

Instructions

Preheat oven to 325 degrees and line an 8x8 inch pan with foil and lightly grease the foil. Set aside. Meat

In a blender or food processor pulse cookies until fine crumbs form. Add melted butter and pulse a few times until crumbs are moistened from the butter. Transfer mixture to prepared pan and press crumbs into the bottom of the pan to form an even crust. Bake for 10 minutes.

Mix egg, sugar, and vanilla until light and foamy. Add cream cheese and mix until smooth. Poor over baked crust. Return to oven for about 20 minutes or until cheesecake is set. Allow to cool on a wire rack.

In a medium sauce pan combine chocolate chips and heavy cream. Stir over medium heat until chocolate is melted. Reserve 1/4 cup of the mixture and spread remaining over cooled cheesecake. Top with shredded coconut and almonds and drizzle reserved melted chocolate over the top. 

Chill until completely cold throughout, cut into squares with a sharp knife and serve.

Strawberry Chocolate Mousse Cake

[Strawberry Chocolate Mousse Cake Pastry by Chef Melissa Buiskool-Leeuwma of Baked Expectations]

Pastry Chef Melissa Buiskool-Leeuwma, Baked Expectations

Start this creative project by baking your favorite chocolate cake, making enough to produce 3-9? rounds. Meat

Ingredients

• 4 1/2 cups cream
• 1/2 cup icing sugar
• 2 cups strawberries, quartered
• 2 Tbsp strawberry preserves or strawberry jam
• 4 whole strawberries for garnish
• 20 oz semi-sweet chocolate

Method

1. In a large mixing bowl, use a hand mixer on high speed to beat cream and icing sugar together until stiff peaks form. Set aside.
2. In a separate mixing bowl, beat strawberries and preserves together on medium speed for about 1 min.
3. Using a spatula, gently fold berries into whipped cream mixture.
4. In a double boiler, melt chocolate over low heat.
5. Cut 2 sheets of parchment paper, making sure the sheets are long enough to easily wrap around the chocolate cake, while leaving a bit of overlap.
6. Lay parchment sheets on bottom of 2 cookie sheets and spread chocolate on both sheets. Tap sheets gently on counter to spread evenly.
7. Chill in fridge until chocolate hardens. Frozen meat exporters
8. Preheat oven to 250?F.

Assembly

1. Spread 1/3 of the strawberry mousse on bottom layer of chocolate cake round.
2. Place second chocolate layer on top. Spread with 1/3 of the mousse.
3. Top with final layer.
4. Remove 1 chocolate sheet from fridge and flash heat in the oven for 3 to 5 secs.
5. Carefully lift warm chocolate from cookie sheet and wrap around assembled cake and mousse layers.
6. Place cake in fridge until chocolate hardens and then remove parchment paper.
7. Repeat steps 4-6 with remaining chocolate sheet.
8. Top cake with remaining mousse and decorate with strawberries. Buffalo meat

Key Lime Donuts with Vanilla Bean Salted Caramel &

Key Lime Donuts with Vanilla Bean Salted Caramel & Toasted Pecans

• 1 1/2 cups all-purpose flour
• 1/2 cup sugar
• 1 tsp. baking powder
• 1/2 tsp. baking soda
• 1/4 tsp. salt
• 1 egg
• 3 oz. sour cream
• 3 oz. key lime curd
• 1/3 cup Persian Lime Olive Oil – Can substitute with unflavored EVOO
• 1/4 cup buttermilk
• 1 tbsp. key lime juice
• Zest from one lime
• Vanilla Bean Salted Caramel 
• 1 cup sugar
• 1/4 cup water
• 1/2 cup butter
• 1/2 cup heavy cream
• 1/4 teaspoon fine sea salt
• 2 vanilla beans, about 1/2 teaspoon scraped seeds OR 1 teaspoon vanilla extract

*Toasted coconut & pecans for garnish

For the donuts: In a stand mixer, combine flour, sugar, baking powder, baking soda and salt. Slowly add egg, sour cream, curd, lime oil, buttermilk milk, and key lime juice and lime zest just until moist. Pour batter into a pastry bag or gallon Ziploc bag if a pastry bag is not available. Meat Exporters india

Snip the corner of the Ziploc and pipe the batter into donut pans. Bake 10-12 minutes at 325. Flip out of pan and allow to cool on a wire rack.

For the Caramel: In a heavy saucepan, combine the sugar and the water. Stir to combine and then cook over medium heat until the sugar dissolves; about 5 minutes. There is no need to stir, simply swirl the pan over the burner occasionally as the sugar dissolves. Raise the heat to medium high and cook the sauce, swirling the pan occasionally, until it is amber-colored; about 7-8 minutes. (It will go from amber to burn in just moments, so keep a close eye on the pan!) Add the butter, be prepared for it to bubble and sputter, lightly stir or swirl to melt, do not scrape the sides of the pan or splash sauce up the sides of the pan. (This will cause crystallization, if you scrape the uncooked sugars back into the sauce.) Once the butter is melted, remove from the heat and add the vanilla beans, heavy cream and salt. It will bubble again, but will calm quickly. Whisk or stir to combine (again, not scraping sides of the pan) and then let cool before transferring to a jar and refrigerating for storage. Enjoy! Buffalo Meat exporters

To complete the donuts: Drizzle salted caramel sauce over doughnuts and top with toasted Coconut and Pecans if desired.

Source: The Front Porch Gourmet 

5 Tips & Tricks for Cooking

Mutton is a tough and strongly-flavored meat that needs to be marinated and cooked well to bring out its unique taste.
It features prominently in various cuisines across the globe, from American hamburgers and British roasts to the classic Indian and Middle Eastern lamb curries and stews. 
When we focus on Indian cuisine particularly, it is evident that mutton has been a favourite since ancient times, especially in the Royal kitchens. Lal maas from Rajasthan, Galouti Kebabs from Lucknow, Rogan Josh from Kashmir, Awadhi Biryanis are some of the popular preparations that capture the essence of Indian culture and tradition. Spices like cloves, cardamom, coriander powder, mace and nutmeg are used generously to enhance the flavour of meat.
The most important step while cooking mutton is marination. Marinade is a mix of spices used to flavour and tenderize the meat. Yogurt is the best ingredient to marinate mutton along with mild spices and even vinegar. Buffalo meat Exporters
5 Tips & Tricks for Cooking Mutton
1. Most mutton curries require slow cooking on low heat (dum style) to retain its moisture, juices and tenderness. Meat should first be cooked over high heat to seal juices and then cooked till tender on low heat.
2. Another thing that you should keep in mind is when to add salt. Do not add salt to the meat before cooking it. Salt forces the juices out and prevents browning. You should add salt halfway through cooking.
3. Mutton of a younger animal is tender and tastes better. It is pinkish in colour with a firm yet soft texture. If it looks red and 'wrinkled', it will be tough.
4. Keep a pan of water close to the barbecue to keep the meat moist while being grilled.
5. While making kebabs, marinate the meat for longer. This will prevent the kebabs from becoming hard and chewy. Also, refrigerate the kebabs for a couple of minutes before frying. This helps in binding them and gives them a firm texture.
It is interesting to know that mutton has a relatively higher amount of iron than chicken, beef or pork. According to the United States Department of Agriculture, goat meat is lower in cholesterol and fat than chicken, beef, and pork.Tender, flavorsome, succulent and sensational!
If these words are enough to get you salivating, then these recipes are definitely going to take you to the 7th heaven.  Frozen meat exporters
From the classic lamb curry to exciting new flavors, we bring you the best of the lot

Do Not Forget All God's Benefits

If you set aside the technological and industrial changes of today, people are the same today as they were in the days of Jesus. If you look at Jesus' words in the gospels and Paul’s Words in the epistles, you see that they are both telling people that they need the one and only true God. They are telling people that they need to forgive, they need to be kind, and they need to put evil thoughts and behaviors out of their life—that they can’t live their life without God’s help through Jesus Christ. The technology may have changed. The landscape and conveniences may have changed. Cultural ideas and behaviors may have changed, but people are still people. They have the same basic wants, needs, and desires. Meat

I say all that with this thought in mind: People of that day just like this day, suffered from sickness and disease and/or were surrounded by the sick. Supernatural healing was no more accepted or fit into the general public’s everyday thoughts then, than it does today. When Jesus went around from place to place laying hands on and praying for the sick, to some it looked like God had sent a messenger from Heaven, to some a prophet or the awaited Messiah, and to others, some kind of scam artist. There was no more reason for Jesus and what He did to be accepted then, than there is today. 

Your mind could never wrap itself around something supernatural for any reason. Miracles are unnatural, not logical, and outside or your mind's comprehension. Your spirit is capable of knowing and believing its from God. I have prayed for people and have seen many miracles but my mind still hits the wall.

Life always has its skeptics and Jesus was surrounded by them. It did not stop Him. Acts 10:38 NKJV reminds us Jesus' life here on earth saying, “how God anointed Jesus of Nazareth with the Holy Spirit and power, and how He went around doing good and healing all who were oppressed by the devil, because God was with Him.”

One Sunday I greeted a couple that I see most weekends in church. I was reminded of a time about eleven years ago. They walked up to me prior to church starting. She told me that the doctors had given her medical options with limited hope. I am sure they were experiencing an array of emotions that come with such a report, yet they also loved God and believed what Hebrews 13:8 declares; “Jesus Christ is the same yesterday and today and forever.” That means His heart, mercy, and compassion, toward people is the same today as it always has been.

They believed that and asked for prayer. Their words at the time were something like, We appreciate the medical advances of today and the doctors and medical people that help us. They are compassionate and amazing and are trying to do all they can do, but they don't have much hope. They are not God and they are not our Healer. They are not the end of the story. Pastor Burt, will you pray for my wife? I did pray for her as I knew others in the church were also. 

They remind me of people in Jesus’ day that needed healing from God, but were also probably surrounded by doubting family, people, and critics debating whether this Jesus character was real or not. One blind man healed by Jesus was verbally attacked by the doubters of his day. He wasn’t about to enter into the debate. He had already experienced the healing power of God. When they wanted to debate he simply told them, "I don't know whether Jesus is a sinner," the man replied. "But I know this: I was blind, and now I can see!" (John 9:25) 

This couple didn’t care about what others thought. They just knew that Jesus never changes and that James 5:14-15 NKJV instructs, “Are any among you sick? They should call for the elders of the church and have them pray over them, anointing them with oil in the name of the Lord. And their prayer offered in faith will heal the sick, and the Lord will make them well. And anyone who has committed sins will be forgiven.” 

Here they are eleven years later sitting in the sanctuary worshipping God. They are wonderfully happy and are two people that clung to all who their Savior is. Just seeing them puts a smile on my face!

Psalm 103:1-5 (NIV) Praise the Lord, O my soul; all my inmost being, praise his holy name. Praise the Lord, O my soul, and forget not all his benefits—who forgives all your sins and heals all your diseases, who redeems your life from the pit and crowns you with love and compassion, who satisfies your desires with good things so that your youth is renewed like the eagle's. Frozen meat

In His Love,

Pastor Tim Burt

Wild Rice and Turkey Casserole

'Showing We Care With Holiday Fare', by Mississippi's Toughest Kids Foundation

• 1 cup white rice, cooked
• 1 cup wild rice, cooked
• 2 cups diced turkey breast
• 2 cups (8 oz.) shredded Monterey Jack cheese
• 12 oz. evaporated milk
• 1/2 cup chopped red bell pepper
• 1/2 cup chopped green bell pepper
• 2 eggs, beaten
• 1/2 tsp. salt and pepper
• 1 Tbsp. chopped fresh parsley

Preheat oven to 350 F. Prepare a 8-by-12-inch or 2-quart baking dish with cooking spray. Combine rices and spread evenly over bottom of dish. In a large bowl, combine turkey, cheese, milk, bell peppers, eggs, salt and pepper. Spoon over rice. Halal Meat

Bake 45-55 minutes, or until knife inserted in center comes out clean and top is lightly browned. Sprinkle with parsley. Let stand 5 minutes before serving.

Note: Very good served as a side dish with turkey. Look for frozen or canned cooked wild rice at the grocery store. Buffalo Meat

Rosh Hashanah Recipe

Hi All,

This sounds like a great recipe for Rosh Hashanah, it's from the Epicurious site

PERSIAN-SPICED CHICKEN WITH SPAGHETTI SQUASH, POMEGRANATE, AND PISTACHIOS

BY ANNA STOCKWELL EPICURIOUS JANUARY 2016

4/4 fork user rating

Spice-rubbed chicken legs get roasted alongside spaghetti squash and onion for an easy sheet-pan dinner that’s bursting with bright, comforting flavors.

YIELD4 servingsACTIVE TIME30 minutesTOTAL TIME1 hour

INGREDIENTS

1 medium spaghetti squash (2–2 1/2 pounds), halved lengthwise, seeded

1 1/2 teaspoons kosher salt, divided

1 medium red onion, peeled, quartered

2 teaspoons ground turmeric

1 1/2 teaspoons ground allspice, divided

1/4 teaspoon cayenne pepper, divided

4 chicken legs (thigh and drumstick)

4 tablespoons olive oil, divided

2 tablespoons fresh lemon juice

1 tablespoon pomegranate molasses (see cooks' note)

1/2 cup roasted salted pistachios, coarsely chopped

1/3 cup pomegranate seeds

1/4 cup coarsely chopped dill, plus more for serving

1/4 cup coarsely chopped mint, plus more for serving

PREPARATION

Preheat oven to 375°F. Line a rimmed baking sheet with parchment paper.

Sprinkle each half of squash with 1/4 tsp. salt, then place facedown on prepared baking sheet along with onion quarters.

Combine turmeric, 1/2 tsp. salt, 1 tsp. allspice, and 1/8 tsp. cayenne in a large bowl. Add chicken and toss to coat. Arrange chicken skin side up alongside squash and onions on baking sheet. Brush tops of chicken with 1 Tbsp. olive oil. Bake until interior of squash and onions are fork-tender, chicken skin is crispy, and an instant read thermometer inserted into the thickest part of the chicken registers 165°F, 35–45 minutes; if chicken is done before squash, remove from oven and let rest until squash is finished cooking. Buffalo Meat

Meanwhile, whisk lemon juice, pomegranate molasses, and remaining 3 Tbsp. oil, 1/2 tsp. salt, 1/2 tsp. allspice, and 1/8 tsp. cayenne in a large bowl.

Finely chop onion quarters and transfer to bowl with dressing. Using a fork, scrape squash crosswise to pull strands from shells into bowl with dressing; discard shells. Add pistachios, pomegranate seeds, dill, and mint and toss to coat.

Divide chicken among plates, top with dill and mint, and serve alongside squash mixture.

Cooks' Note 

Pomegranate molasses is available at Middle Eastern grocery stores and specialty food stores. You can substitute 2 teaspoons red wine vinegar and 1 teaspoon of honey for the 1 tablespoon of pomegranate molasses in the dressing. If the squash is difficult to cut, poke it all over with a paring knife and microwave on high for 5 minutes before cutting.  Frozen Meat

Banana Split Lasagna

Banana Split Lasagna

• 2 cups graham cracker crumbs
• 1/2 cup butter, melted
• 8 ounces cream cheese, at room temperature
• 1/2 teaspoon vanilla
• 1/4 cup granulated sugar
• 2 Tablespoons 3 1/2 cups cold milk, divided
• 16 ounces Cool Whip topping, divided
• 1 (23-ounce) container of frozen sliced strawberries, thawed and drained well
• 1 (20-ounce) can crushed pineapple, drained well
• 2 (3.4 ounce) boxes of banana cream pudding instant pudding
• Chocolate syrup
• Maraschino cherries (optional)
• Nuts (optional)

How to make it :
Grease a 9×13-inch baking dish; set aside.
In a medium bowl, combine the graham cracker crumbs and melted butter. Stir the mixture until it’s evenly moist. Then, dump the crumbs into your baking dish and press them into an even layer. Then, place the baking dish into your refrigerator until you’ve prepared your next layer.
In another medium bowl, combine the cream cheese, sugar, 2 T of milk, and vanilla with a hand mixer on a medium speed. Mix together until fluffy and light. Then, using a rubber spatula, completely mix in 8 ounces of the Cool Whip. Once the mixture is completely combined, remove your baking dish from your refrigerator and evenly spread the cream cheese mixture on top of the graham cracker crust.
Pour your drained strawberries and pineapple on top of the cream cheese mixture and spread it evenly. It doesn’t matter which fruit you put in first. Meat exporters
Mix the two boxes of banana cream instant pudding with 3 1/2 cups of cold milk. Whisk for a few minutes until the pudding starts to thicken. Then, use a rubber spatula to spread the pudding over the fruit layer. Let the dessert sit for about 5 minutes so that the pudding can firm up a bit more.
Spread the remaining 8 ounces of Cool Whip over the top of the dessert as evenly as possible. Drizzle (or pour, your choice) the chocolate syrup on top of the Cool Whip layer. Allow the dessert to chill in the refrigerator for at least 4 hours before serving or overnight. frozen Meat

Chocolate Peanut Butter Mousse Pie

Chocolate Peanut Butter Mousse Pie

• 1 cup chocolate graham cracker crumbs 
• 6 Tbsp. butter, soft
• 1/3 cup honey-roasted peanuts, finely chopped
• 1 ½ cups whipping cream, divided 
• 14 oz, sweetened condensed milk, divided 
• 1 ½ cup chocolate chips
• 6 oz. cream cheese, soft
• ¾ cup cream peanut butter

Combine crackers and peanuts in food processor, pulse until all is smooth and well blended. In medium bowl, combine cracker crumb peanut mixture and butter, mix together; press into pie plate, set aside.
Over medium heat pour ½ cup whipping cream in saucepan, stirring frequently until hot; stir in ½ cup sweetened condensed milk and all chocolate chips until smooth. Spoon mixture into crust. Chill 1 hour. Buffalo Meat
In large bowl, beat remaining whipping cream until stiff peaks form, set aside. In small bowl beat remaining milk, cream cheese and peanut butter until smooth. Fold in whipped cream. Spoon over chocolate filling. May garnish with chocolate syrup, optional. Freeze 4 hours or until firm.
Let stand 15 minutes before serving. Store leftovers covered in Freezer.
Variation: Use oreo cookies or graham cracker in place of chocolate graham cracker for crust. Halal Meat

Slow-Cooker Garlic-Parmesan Chicken

Slow-Cooker Garlic-Parmesan Chicken

Ingredients

• 1/3 c. plus 2 tbsp. extra-virgin olive oil 
• 2 lb. bone-in chicken thighs 
• kosher salt 
• Freshly ground black pepper 
• 1 lb. baby red potatoes, quartered 
• 5 cloves Garlic, Chopped 
• 2 tbsp. chopped fresh thyme 
• Grated Parmesan, for serving 
• Chopped fresh parsley, for serving 

Directions

1. In a large skillet over medium-high heat, heat oil. Add chicken, season with salt and pepper, and sear until golden, 3 to 4 minutes, then flip and sear 3 minutes more. 
2. Meanwhile, in a 6-quart slow-cooker, toss potatoes with olive oil, garlic, and thyme. Season generously with salt and pepper. Add chicken to slow cooker and toss gently, then cover and cook on high for 4 hours or low for 8 hours, until potatoes are tender and chicken is fully cooked.  Halal Meat exporters
3. Garnish with Parmesan and parsley and serve.

Pasta Shapes

 Pasta Shapes 

When making delicious pasta dishes, be sure to choose a pasta shape and sauce that complement each other. Thin, delicate pastas like angel hair or thin spaghetti, should be served with light, thin sauces. Thicker pasta shapes, like fettuccine, work well with heavier sauces. Pasta shapes with holes or ridges like mostaccioli or radiatore, are perfect for chunkier sauces.

Acini di Pepe  (“Peppercorn”) – Acini di Pepe is perfect to use in soup recipes. These shapes are ideal to include in broths. 

Alphabet Pasta:

This favorite kids’ shape is usually used in soups for a fun meal anytime.

Anellini - Tiny rings of pasta. Anellini is a smaller version of Anelli pasta. It is used in various soups and is also a compliment to a number of salads. 

Angel Hair, Capellini (“Fine Hairs”) – These thin, delicate pasta strands are best if used with thinner, delicate sauces. Other uses: break in half and put in soup; use in salads or stir-fry meals. Halal Meat Exporters

Bow Ties, Farfalle (“Butterflies”) – Bow Ties brighten any meal with their interesting shape. Thick enough for a variety of sauces, or a perfect addition to a number of  salad or soup recipes.

Buctani - Thick Spaghetti shaped pasta that is hollow in the center, similar to a thin straw. Bucatini is the perfect choice for nearly any sauce, or it can be used to make casseroles or stir-fry dishes. Go beyond tomato sauce and see what your favorite becomes. 

Campanelle (“Bells”) – Campanelle pasta resembles a small cone with a ruffled edge. Pair Campanelle pasta with meat, cream, vegetable or oil based sauces. Also, these shapes are great when used in pasta salads.

Cappelletti – Cappelletti pasta is folded and then twisted to form the shape of a small hat. On occasion, this pasta is sometimes referred to as an alpine hat. 

Casarecce - Casarecce pasta is shaped like a very narrow, twisted and rolled tube. This pasta is best used when serving a meat sauce and can be used in a variety of casserole dishes.

Cavatappi  (“Corkscrew”) - The tight spiral locks-in the flavor allowing the shape to pair with both simple and sophisticated sauces. Pair Cavatappi with meat, cream, vegetable or oil based sauces. Also, these shapes are great when used in pasta salads. Frozen Meat

Cavatelli – Cavatelli resemble tiny hot dog buns. These shapes are commonly served with thick, chunky sauces or in pasta salads. Cavatelli pairs nicely with meat, cream, seafood or vegetable sauces.

Ditalini (“Little Thimbles”) – This versatile shape can be used as the base of any dish. Bake it, stir it into soups, or create great salads and stir-fry dishes.

Egg Noodles (Medium) -  (From “Nudel,” German meaning paste with egg) – This size of Egg Noodle can be baked, tossed in soups or salads, or topped with cream, tomato, cheese or meat sauces. 

Egg Noodles (Wide) – (From “Nudel,” German meaning paste with egg) – Go beyond the traditional Stroganoff and use, Wide Egg Noodles to create soups, salads and casseroles. Or, top with a variety of sauces. 

Elbow Macaroni – A highly versatile shape that can be topped with any sauce, baked, or put in soups, salads and stir-fry dishes. Elbow Macaroni is traditionally used to make Macaroni and Cheese. 

Farfalline – Farfalline is s small version of the bow tie or butterfly shaped pasta. This versatile shape can be used as the base of any dish. Bake it, stir it into soups, or create great salads and stir-fry dishes.

Fideo – Short thin strands of pasta that are slightly curved. Fideo pasta is commonly used in various soup recipes. Buffalo Meat

Fusilli (“Twisted Spaghetti”) – This long, spiraled shape can be topped with any sauce, broken in half and added to soups, or turned into a beautiful salad. Fusilli also bakes well in casseroles. 

Gemili (“Twins”) - Add a touch of style to any dish with this distinctive shape. Gemeilli pairs nicely with meat, cream, seafood and vegetable sauces.

Gigli (“Lilies”)– Gigli is a fluted edge piece of pasta that has been rolled into a cone shaped flower. Gigli is perfect for heavier sauces, like cheese, meat and tomato or it is a perfect addition to a number of casseroles. 

Jumbo Shells – Best when stuffed with your favorite mixtures of cheese, meat and vegetables. Stuff with meat flavored with taco seasoning, top with salsa and bake for a delicious Mexican dish, or create your own stuffed treat. 

Lasagna (From “lasanum,” Latin for pot) – Create original Lasagna casseroles by using chopped vegetables, cheeses and any kind of sauce. You can also assemble your casserole and freeze it for later meal. 

Linguine   (“Little Tongues”) - A great shape to compliment a variety of sauces. Also a good choice for salads and stir-fry dishes. 

Macaroni  (“Dumpling”) – A highly versatile shape that can be topped with any sauce, baked, or put in soups, salads and stir-fry dishes.  Meat Exporters

Manicotti (“Small Muffs”) – Stuff Manicotti with a mixture of meat, cheese and vegetables, top with your favorite sauce, and bake. 

Medium Shells, Conchiglie – (“Shells”) Shells make a great addition to soups or as the base of a wonderful salad. Try remaking your favorite Macaroni and Cheese using Shells, for a fun twist on a time-honored tradition. 

Orecchiette (“Little Ears”) – These “little ears” are commonly served with thick, chunky sauces or in pasta salads.

Orzo (“Barley”) – This small, grain shaped pasta can be topped with any sauce, added to soups, or baked as a casserole. Perfect as a side dish as well as a main course. 

Penne, Mostaccioli (“Quills” and “Small Mustaches”) – This tubular pasta compliments a variety of sauces, is frequently used in salads, baked in casseroles, or made into stir fry dishes. 

Penne  (“Quills” or “Feathers”) – Penne compliment virtually every sauce and are exceptional when paired with a chunky sauce. Penne pairs nicely with chunky meat, chunky vegetable, cream, or oil based sauces. Also, these shapes are great for baking dishes. 

Penne Rigate (“Quills” or “Feathers”)- Penne compliment virtually every sauce and are exceptional when paired with a chunky sauce. Penne Rigate are ridged and ideal to lock-in flavor. Penne Rigate pairs nicely with chunky meat, chunky vegetable, cream, or oil based sauces. Also, these shapes are great for baking dishes. Boneless Meat

Pipe Rigate - A hollow curved pasta that resembles a snail shell. This shape has a wide opening at one end and the other end is flattened. Pipe Rigate pairs nicely with chunky meat, chunky vegetable, cream, or oil based sauces.

Pipette Rigate – This shape is a smaller version of Pipe Rigate. Pipette Rigate pairs nicely with chunky meat, chunky vegetable, cream, or oil based sauces. Also, these shapes are great for baking dishes.

Radiatori  (“Radiators”) – This ruffled, ridged shape adds elegance to any sauce. It also works well baked in casseroles, or used in salads and soups. 

Ravioli - Ravioli are square round pillows of pasta that have a filling consisting of ingredients such as cheese, meats, vegetables and seasonings. Ravioli can be served with a red sauce or it can be served with butter, oil or cream. 

Reginette – Reginette is wide, flat ribbon pasta that has rippled edges on both sides. This shape is similar to Lasagna. 

Riccioli (“Curl”) -Riccioli’s twisted shape holds bits of meat, vegetables and cheese, so it works well with a variety of sauces, or you can use it to create fun salads, baked casseroles, or stir-fry meals. Indian Buffalo

Rigatoni  (“Large Grooved”)  - Rigatoni’s ridges and holes are perfect with any sauce, from cream or cheese to the chunkiest meat sauces. 

Rocchetti (“Spool”)  – This short pasta is perfect for preparing casseroles and salads.

Rotelle (“Little Wheels”) -The cartwheel is not a classic Italian shape, but due to the variety of color and entertaining shape they are crowd favorite. Because the spokes of the wheels are good for capturing flavor, these shapes are easy to pair. Rotelle pasta pairs nicely with meat, cream, seafood or vegetable sauces.

Rotini (“Spirals” or “Twists”) – Rotini’s twisted shape holds bits of meat, vegetables and cheese, so it works well with any sauce, or you can use it to create fun salads, baked casseroles, or stir-fry meals. 

Small Shells - Shells make a great addition to soups or as the base of a wonderful salad. Try remaking your favorite Macaroni and Cheese using Shells, for a fun twist on a time-honored tradition.

Spaghetti – (“A length of Cord”) America’s favorite shape, Spaghetti is the perfect choice for nearly any sauce, or it can be used to make casseroles or stir-fry dishes. Go beyond tomato sauce and see what your favorite becomes. 

Thin Spaghetti – Thin Spaghetti is very similar to Vermicelli. Each one is slightly thinner than Spaghetti.  Thin Spaghetti is perfect topped with any sauce, or as a salad or stir-fry ingredient. 

Tortellini – Tortellini is a ring-shaped pasta typically stuffed with meat, cheese or vegetables. Tortellini is commonly served in a broth or cream sauce. 

Tortiglioni – Tortiglioni is narrow, tubular pasta. This shape is commonly used to add decoration to salads or paired with a simple sauce. 

Tripolini – Tripolini is a tiny bow tie shaped pasta used in soups and salads or paired with a simple sauce. 

Tubini  - A medium-sized, tubular pasta shape, Tubini is perfect for chunky sauces and meat dishes. It also makes wonderful salads, baked dishes and stir-fry meals.

Vermicelli – (“Little Worms”) Slightly thinner than Spaghetti, Vermicelli is good topped with any sauce, or as a salad or stir-fry ingredient. 

Wagon Wheels, Ruote (“Wheels”) – Wagon Wheels make interesting salads, casseroles and stir-fry dishes. Add to soups, or simply top with sauce and enjoy. Fresh Meat

Ziti (“Bridegrooms”) – A medium-sized, tubular pasta shape, Ziti is perfect for chunky sauces and meat dishes. It also makes wonderful salads, baked dishes and stir-fry meals

BAGELACH

BAGELACH

Rae: Most often this breakfast pastry is called a cheese bagel, but I like the Yiddish name for this old-school delight, which is hard to find outside traditional Montreal Jewish communities. We’ve had Montrealers visit Mile End and freak out when they see we’ve got cheese bagels on the menu. This food isn’t really like a bagel at all; it’s a mildly sweet pastry filled with pot cheese— the curd of buttermilk— or some variation thereof. We use our own house-made whole-milk ricotta as the base for our filling, but cottage cheese works well, too. You can save time by starting with store-bought puff pastry, but choose one made with butter instead of shortening. Either way, they’re just so satisfying, so good— especially with a little fruit Compote on the side. Meat Exporters

FOR THE FILLING:

• 1 pound whole-milk ricotta or cottage cheese, drained overnight in the refrigerator in a fine-mesh sieve lined with a double layer of cheesecloth
• 1 large egg, beaten
• ½ cup sugar
• ¼ cup all-purpose flour
• 1 tablespoon sour cream
• ½ teaspoon Diamond Crystal kosher salt
• Zest of 1 lemon
• 1 large egg, beaten, for the egg wash

 Buffalo Meat

FOR THE DOUGH: 1 recipe Rugelach dough (see below)

MAKE THE FILLING:

Combine all the filling ingredients except the egg for the egg wash in the bowl of a stand mixer fitted with the whisk attachment. Mix on medium speed until the mixture is smooth, about 3 minutes. Cover and refrigerate overnight.

SHAPE THE BAGELACH:

Preheat the oven to 350 ° F and grease a 10-by-15-inch baking sheet with oil or cooking spray. Divide the pastry dough into 2 equal-size portions.

1. Working on a well-floured surface with one portion at a time, roll the dough into a roughly 14-by-7-inch rectangle. Trim off any irregular edges.
2. Pipe about ½ cup of the filling in a straight line along one of the short edges of the rectangle.
3. Brush a little egg wash along the base of the filling.
4. Use a bench knife or pizza cutter to cut the egg-brushed lip away from the rest of the dough.
5. Gently roll the edge of the dough around the filling so that the dough wraps over the egg-brushed lip to seal it, creating a cylinder.
6. Bend the bagelach into a horseshoe shape. Continue the filling-and-rolling process until you’ve used up the whole dough portion and have made 5 or 6 bagelach. Transfer the bagelach to the prepared baking sheet, brush them with more of the egg wash, and bake for about 30 minutes, rotating the tray 180 degrees halfway through cooking, until golden brown. Frozen Meat

MAKES 10 TO 12

Bernamoff, Noah; Bernamoff, Rae (2012-09-04). The Mile End Cookbook: Redefining Jewish Comfort Food from Hash to Hamantaschen (Kindle Locations 1987-2017). Potter/TenSpeed/Harmony. Kindle Edition.

Rugelach Dough Recipe

FOR THE DOUGH:

• 4 cups all-purpose flour
• 1 teaspoon baking powder
• 2 teaspoons Diamond Crystal kosher salt
• Zest of 1 lemon
• 4 large eggs
• 1 cup sugar
• 1 cup canola oil
• ¼ cup lukewarm water

 Boneless Meat

MAKE THE DOUGH: Combine the flour, baking powder, salt, and lemon zest in a large bowl and mix them together with your hands until thoroughly combined. In a separate bowl, whisk the eggs, sugar, and oil together vigorously until thoroughly combined. Pour the egg mixture into the dry ingredients and mix them together with your hands for 10 to 15 seconds. Add the water and continue mixing with your hands until the dough comes together, another 30 seconds or so. Scrape the dough onto a floured surface, adding a little more flour if the dough is too sticky. Use your hand to flatten the dough slightly into a thick disk, and wrap the disk very snugly in aluminum foil. Refrigerate until the dough is firmly set, about 3 hours.

25 Signs You are Already Successful and You’re Simply Unaware

25 Signs You are Already Successful and You’re Simply Unaware

We have all had that period in our lives where we feel, regardless of what happens, we simply have nothing positive going for us. It’s easy to criticize yourself in just about anything–from your competence in the workplace to how you deal with situations at home–and this can make it easy to become clouded to our own successes in life. Meat exporters

This kind of constant action and lack of clarity can make it easy to believe that you are a failure, even when all the evidence in your life–personally and professionally–points to other conclusions. If you are too busy in life fighting fires, you’ll likely never make the time to actually appreciate your own success and accomplishments. You could already be successful and just not realize it. Here are some signs that is the case:

1.  You aren’t controlled by your income.

Many people feel like they are tied to that next paycheque to make things work for them. If you are able to go day-to-day without the worry that you won’t have enough money to last until the end of the month, then you are most definitely a success! You might not be able to afford a Rolex, but if you aren’t living from week-to-week you are a success.

2.  You don’t seek praise.

Seeking praise from loved ones and colleagues is something that we typically grow out of in our teenage years. If you aren’t hanging around waiting to get the proverbial pat on the back at work or at home, you are a more successful individual than you might even know. Being able to do your part without looking for praise is a strong sign of mental security. Buffalo Meat Exporters

3.  You suffer less drama.

Look back even just a year in your life: are you finding that things are quieter? At home and at work? If this is the case then you can probably say that your life is pretty successful–a lack of chaos points to order and harmony.

4. You have a plan.

Success is built on structure and having a long-term plan to get to where you want to be. If you actually have a framework to follow in your life to reach your life goals, you are already pretty successful. Most people don’t plan ahead! Frozen Meat Exporters

5. You crave more.

For someone who might feel like they aren’t doing well very in life, if you tend to look for more from any situation you are already on your way to success. Ambition and a desire for knowledge points to a determined individual who seeks to better themselves.

6. You are an early bird.

You know the old saying. The early bird catches the worm. If you are to make your life a success, you can’t be starting each day in the afternoon. When you find that you are jumping out of bed, ready to attack the day, you can probably point to a successful lifestyle and personality.

7.  You are socially active.

Success tends to come in many different ways, not just your rank or your pay packet. If you are able to get involved in many different situations with a variety of social circles you can point to a healthy and harmonious life–people don’t tend to stick around toxic personalities. Halal Meat Exporters

8.  You offer mutual respect.

Success tends to come from your own experiences in life, including going through stresses and difficulties. If you understand the value of treating others with respect, you already harness one of the most important aspects of success.

9.  You wish to help others.

Again, your success in this world goes far beyond the cost of your car. If you are able to provide people with a solid base to work with, and act as a pillar of strength for colleagues, success is not too far off.

10. You are driven.

Anybody without an engine and a willingness to get through the hard times and the difficulties will struggle to succeed. If you don’t mind getting your sleeves rolled up and your hands dirty, you are better off than you think.

11. You possess confidence without arrogance.

The big difference between a successful person and someone who believes they are successful is the way they conduct themselves. If you can show some genuine humility for others, whilst inspiring those who are struggling, you are already a successful individual. Meat

12. You have fought back.

We have already touched on how failure can be the point needed to succeed. You need to hit the bottom before you can reach the top. Being able to battle back from a position of failure to success–any success–is a sign of an iron-willed individual with the nous to succeed in life.

13. You strive to improve.

Many people fall into the trap of believing that they “made it”. When you always look to improve on the previous performance, even if it was spectacular, you are setting yourself up to be a long-term success.

14. You have discipline.

Discipline can only come from being a success and seeing how things have gone in the past. Learning how not to make mistakes and how to make the right call is vital to being a long-term success. Halal Meat

15. You preach patience.

Patience is a virtue that the most successful people emit on a large-scale basis. Without patience, it can be hard to ever make the type of impact that you originally intended in any work or personal environment.

16. You can say no.

We spoke earlier about the power of being able to avoid needing to be praised–this is the same ideal. If you are able to say no then you have already avoided the need to please everyone. This is the sign of a successful individual.

17. You manage time well.

Time management is a sign of long-term success, and being able to use the time in any given day to be productive is the sign of a successful person. Capable of dealing with plenty of tasks in any given day? You are already a success. Boneless Meat Exporters

18. You have successful friends.

Success around you is the easiest way to inspire yourself. If you find yourself surrounded by those who are also doing well it can be easier to actually improve and develop yourself in the right manner.

19. You don’t blame others.

You have reached a point in your life where you fully understand what it means to take ownership of your actions and not target others for your frustrations and failures. That comes about from being active rather than passive, and noticing your inner power to transform your life. It also speaks to your ability to prevent the environment from leading you down a direction you do not desire. Buffalo meat

20.                        You don’t waste your time.

Long gone are the days when you let others drag you along and make you invest your time in activities you deemed boring or even counterproductive to your self-development and self-esteem. Your greater sense of direction empowers you to know what you want without needing other´s approval.

21. You are assertive.

You understand that simply saying yes or no is not enough. Explaining your reasons in a clear manner is essential for others to understand that you are an individual with your own thoughts and needs. This does not mean being inflexible, but while being understanding you should never let anyone bend your way.

22. You stay positive.

You have learnt the hard way that being negative or skeptical to justify your potential defeats and failures does not serve any purpose. Not only it does make you feel unable and anxious, but also does affect the final outcome. By being positive and honest at pursuing your goals you will unleash the true achiever within you. Frozen Meat

23. You take care of your health.

Quitting harmful activities that stop you from working towards the brighter future you have always dreamt is a powerful step. Be it smoking, taking drugs, eating too much saturated fats and sugar, or not exercising, you understand that leaving all of those behind will turn you into a stronger individual with greater drive and willpower

24. You don’t seek a relationship to solve your personal issues.

It is easy to hide our failures behind someone who loves us. But, it is a bit immature for both sides in a relationship to stop tackling the real issues that harm each other’s lives. It is not a good idea to avoid helping the other towards becoming a better person just because it is easier not doing it or because “things are just fine as they are”.

25. You are mature.

When bad situations unfold in the workplace, or you need to deal with the individual who you have a problem with. A sign of success is being able to put personal grievances to the side for professional gain. Fresh meat

It’s always important to remind yourself that success isn’t something that can be judged so materially. If you are able to look at your lifestyle and understand that you do things in a mature, social and effective manner then you are already far more successful than any slap on the back will ever make you feel.

Success comes from acceptance of your own skills and abilities, not what somebody you might never have met before tells you.