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EWING, NJ (PRWEB) January 30, 2015 eHealthcare Solutions (EHS) is proud to announce it has signed agreements with Mendosa.com, OmniChannel Health Media, and NuFit Media to represent six new sites including: Mendosa.com, CDiabetes.com, DiabetesDigest.com, UnSugarize.com, Dietanalytics.com, and wellwithinyou.com. These sites build upon the reach of EHS diabetes channel for Health Care Professionals, which includes the site DiabetesInControl.com that joined the EHS Network last year. CDiabetes.com is the diabetes site for Costco, the largest membership warehouse club chain in the United States. RJ Lewis, CEO, eHealthcare Solutions said: “Taken in aggregate, these premium consumer sites dramatically expand EHS’ lead as the largest provider of access to targeted ad placement for advertisers seeking to focus their message on the diabetes market.” David Mendosa of Mendosa.com says: “I’m excited that eHealthcare Solutions – with their advertising expertise, reach and resources – will help m...

4.7 / 5 Stars | 23 Reviews by Occasional Cooker “These grilled beef burgers include the Asian flavors of hoisin, Sriracha sauce, and sesame oil with a little crushed red pepper for some added heat.” View Complete Recipe Details and Reviews Allrecipes Daily Recipes for Main Dishes Burgers: Asian Barbecue Burgers

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Standardized Recipe Ideology A standardized recipe refers to a particular standard-of-use of certain metrics in cooking – Standard sizes, time, temperature, amount, etc. Abiding by this rule creates uniformity in kitchen produce, whether or not it is tangible or intangible. The idea of a standardized recipe is definitely not alien to many of us anymore. In fact, it has been very widely used around the globe and there are certain metrics to a standardized recipe that we must follow. In the kitchen, a standardized recipe is a crucial part of standardizing dishes, ingredients and elements in a restaurant that might lead to gain or loss during operational hours. Certain restaurants benchmark standardized recipes in their kitchen, some do not. There are pros and cons of using standardized recipes. Benefits of having a Standardized Recipe Creates an absolute standard in kitchen produce and cooking activities. Allows smooth transition between different kitchen staffs. Maintains food quality...

4.57 / 5 Stars | 615 Reviews by QUIKSMYLE “These hamburger patties are made with ground beef combined with blue cheese, Worcestershire sauce, and dry mustard. Grill or broil for best flavor.” View Complete Recipe Details and Reviews Allrecipes Daily Recipes for Main Dishes Burgers: Blue Cheese Burgers

4.6 / 5 Stars | 106 Reviews by Cooking Mama “A favorite of Minnesotans! The famous Juicy Lucy is pure juicy, cheesy goodness when melted American cheese is sandwiched between two seasoned ground beef patties.” View Complete Recipe Details and Reviews Allrecipes Daily Recipes for Main Dishes Burgers: Juicy Lucy Burgers

Chinese starter recipes can be a great option whether you are catering for a dinner party or a buffet. You can serve a Chinese starter recipe before any main course cuisine and you might even want to serve a Chinese starter before a traditional western main meal. Examples of tasty Chinese starters recipes include spring rolls, prawn crackers with a homemade dipping sauce, wonton soup, chicken and sweet corn soup, Chinese stuffed mushrooms, steamed dumplings and more. Stuffed mushrooms or zucchini work well and you can use spiced rice as the filling. Chinese chicken wings are great at a buffet and you can add Chinese ingredients like water chestnuts, oriental mushrooms or bamboo shoots to any salad recipe to give it a flavour of China. Recipe for Chinese Crepes These tasty crepes are filled with spring onions, black bean sauce, fresh coriander and more for an authentic Chinese flavour. This recipe makes one Chinese crepe, so double it as many times as necessary, making one crepe at a t...

4.46 / 5 Stars | 119 Reviews by Daniel den Hoed “Inspired by Mexican tortillas, American burgers, and delicious breadcrumb coatings, I created this recipe. The whole family loves it, and whoever gets this recipe in hand passes it on. So I thought it was time to share it with you.” View Complete Recipe Details and Reviews Allrecipes Daily Recipes for Main Dishes Burgers: Mexican Turkey Burgers

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4.32 / 5 Stars | 33 Reviews by GENOWA “These burgers are delicious and very big! A perfect blend of spices give these big burgers a spicy kick!” View Complete Recipe Details and Reviews Allrecipes Daily Recipes for Main Dishes Burgers: Mom's Big Burgers

Donavon Frankenreiter – Wondering Where the Lions Are from Recycled Recipes – EP Price: USD 0.99 View Details about Donavon Frankenreiter Donavon Frankenreiter - Wondering Where the Lions Are

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3.5 / 5 Stars | 6 Reviews by CubanCook48 “These burgers are made with a mixture of ground beef and pork and use smoked Spanish paprika to give it a unique and delightful flavor.” View Complete Recipe Details and Reviews Allrecipes Daily Recipes for Main Dishes Burgers: The Cuban Burger 'FRITA'

4.44 / 5 Stars | 73 Reviews by JENA-RATOR “Banana peppers and feta cheese add a little kick to tasty turkey burgers!” View Complete Recipe Details and Reviews Allrecipes Daily Recipes for Main Dishes Burgers: BBQ Feta and Hot Banana Pepper Turkey Burgers

Boca Raton, FL (PRWEB) January 21, 2015 Major online nutrition powerhouse, LuckyVitamin.com, is pleased to announce that Alligga Flaxseed products will now be available through its online store. The brand includes Organic Ground Flax, as well as Organic and Natural Flaxseed Cooking Oil. The Alligga line is made from 100 percent Canadian, organic, non-GMO flaxseed. The product is also certified kosher. “We are a company that looks for products that are innovative and not necessarily already on the market,” said Adam Maas, Director of Sales and Development for BG Health Group, the makers of Alligga. “For instance, many people are pleasantly surprised to learn that they can cook with flaxseed oil.” What sets Alligga Flaxseed Cooking Oil apart from conventional flaxseed oils is the 60% Omega-3 content and the expanded smoke point. This innovation makes Alligga Flaxseed Cooking Oil extremely versatile, allowing it to be used for baking, broiling, roasting, and sautéing numerous kinds of...

More Chinese Starters Ideas There are lots of vegetarian Chinese starters you can make. What about homemade egg rolls or spring rolls with cabbage, mushrooms and bean sprouts inside or vegetarian dumplings? Stuffed mushrooms or zucchini work well and you can use spiced rice as the filling. Chinese chicken wings are great at a buffet and you can add Chinese ingredients like water chestnuts, oriental mushrooms or bamboo shoots to any salad recipe to give it a flavour of China. Recipe for Chinese Crepes Cook cubes of fresh pumpkin in vegetable stock, adding other vegetables such as onion, leek, potato, carrot or turnip if you wish. If it does not appear that there is enough liquid in the recipe, review it again. Some vegetables have liquid that they will release while cooking. Other ingredients, such as meat, release juices, as well. Remember not to stuff your crockpot. An ideal amount is two-thirds full. If it is less full than that, it will take less time for the meal to cook. These ti...

4.46 / 5 Stars | 42 Reviews by Hez “When you are hankering for the flavors of Thanksgiving, make these easy grilled turkey burgers with stuffing mix, served on buns and topped with cranberry sauce and a little cream cheese.” View Complete Recipe Details and Reviews Allrecipes Daily Recipes for Main Dishes Burgers: Thanksgiving Flavored Turkey Burgers

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4.43 / 5 Stars | 632 Reviews by GAVEN “These burgers are the hit of my town. All my friends come over every weekend just for these burgers.” View Complete Recipe Details and Reviews Allrecipes Daily Recipes for Main Dishes Burgers: Chris' Bay Area Burger

VANCOUVER, British Columbia (PRWEB) January 16, 2015 BidOkee.com is the world’s first gamified crowdfunding platform. The site launched January 1 and threatens to upend the massive and growing crowdfunding sector. “We are confident we can disrupt the crowdfunding sector, which is dominated by mega-sites,” says BidOkee CEO Eyal Lichtmann . “The BidOkee model is the future of this massive and growing industry.” BidOkee first developed the crowdfunding project to complete the BidOkee app, a game like Candy Crush that is free-to-play (F2P) but rewards players with actual, valuable prizes. The app is halfway to completion, with $ 2.5 million already raised and invested. The crowdfunding campaign aims to raise $ 1.8 million to launch. “We realized in the process of building our unique crowdfunding platform that it is superior to the sites that currently host almost all the crowdfunding campaigns in the world,” Lichtmann says. “Existing mega-sites put campaigns directly in competition wit...

3.98 / 5 Stars | 40 Reviews by Janet Stanislav Hein “Onion flavored ground beef with broth is served on hamburger buns in this Iowa classic sandwich. I came up with my own version of Iowa MaidRites which also are called ‘loose meat’ sandwiches. Very versatile, leftover beef can be used for spaghetti or taco filling, or it can be frozen for later use.” View Complete Recipe Details and Reviews Allrecipes Daily Recipes for Main Dishes Burgers: Iowa Maid-Rites

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4.32 / 5 Stars | 32 Reviews by big surprise “A super burger sauce made from a zesty blend of mayonnaise and ketchup with sweet relish, chopped hard-cooked egg, green onion, and parsley.” View Complete Recipe Details and Reviews Allrecipes Daily Recipes for Main Dishes Burgers: Better Burger Sauce

We recently had a week that included three separate gatherings at our house. None of them were very large, but in an effort to make the cooking easier on myself, I decided to serve the same thing at two of the events. I found this recipe for White Chili, altered it according to what we had on hand—namely, using chicken instead of pork and adding in some potatoes—and made it in my slow cooker. get the recipe for white chili here Generally speaking, most stew or chili recipes can be made easily in the slow cooker. I like to cook mine on low for 6-8 hours, depending on the type of meat that I use, so that the flavors really have a chance to meld. (Some cookers run warmer than others, so keep an eye on yours if it’s new until you have a sense of how it works.) This chili, which features mostly white ingredients for a more elegant appearance, cooked up beautifully. The chicken was tender and shredded naturally, and the lime juice at the end added a nice, bright finish. We had it with shredd...

Aix-en-Provence, FRANCE (PRWEB) January 15, 2015 zChocolat presents the seductive art of epicurean savoir-faire in a range of 30 unique recipes, all meticulously made with the highest-grade single-origin couverture from Venezuela and the Ivory Coast. Each delectable gift box in this collection is brimming with an expertly selected mix of handcrafted dark, white, and milk chocolates. Enchant a loved one with a taste of French romance in the shape of a giant, ½ pound chocolate heart filled with the finest praliné, an assortment of 12 delectable heart-shaped chocolates or write out a memorable date or special number using zChocolat’s signature numbered chocolates. Knowing that each heart is different, zChocolat offers a range of customization options, including message engraving, printed photos on the box or card, monogramed wax seals, and a heart-shaped locket. After the chocolate has become a loving memory, the keepsake boxes, handmade from the finest mahogany in the Jura region of ...

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BRAINS IN BLACK BUTTER SAUCE 4 sets of lamb’s brains 30 ml wine vinegar salt and pepper 100 g butter or margarine chopped fresh parsley, to garnish Soak the brains for 1 – 2 hours in cold water. Remove as much of the skin and membrane as possible and put the brains into a saucepan with half the vinegar, 2.5 ml salt and enough water to cover well. Bring to simmering point and cook gently for 15 minutes. Drain and place in cold water, then dry on absorbent kitchen paper. Melt half of the butter in a frying pan, add the brains, brown on all sides and put on to a very hot dish. Add the rest of the butter to the pan and heat until dark brown, without allowing it to burn. Add the remaining vinegar, then pour it over the brains and sprinkle with salt, pepper and parsley. Serves 4  BRAINS IN BLACK BUTTER SAUCE

  8 middle neck chops, about 900 g in weight, trimmed 175 g lamb’s kidneys 40 g lard or dripping or 45 ml vegetable oil 450 g leeks, trimmed, cut into 1 cm slices and washed 2 medium carrots, peeled and thickly sliced 900 g potatoes, peeled and thinly sliced 5 ml (1 level tsp) dried thyme salt and pepper 600 ml Beef Stock Skin, halve and core the kidneys and divide each half into three or four pieces. Heat the lard in a frying pan and brown the lamb, a few chops at a time. Lightly brown the kidneys. In a 3.4 litre oven proof casserole, layer the meats, leeks, carrots and three quarters of the potatoes, sprinkling the thyme and seasoning between the layers. Pour in the stock and top with a neat layer of overlapping potato slices. Brush with the lard remaining in the frying pan. Cover the casserole and cook in the oven at 170°C mark 3 for 2 hours. Uncover, increase the temperature to 220°C mark 7 and continue cooking for about 30 minutes, until the potatoes are golden brown and crisp. Se...

OXTAIL PAPRIKA 2 oxtails, total weight about 1.6 kg, trimmed and cut into pieces 75 ml vegetable oil 2 medium onions, skinned and sliced 30 ml paprika 60 ml flour 700 g fresh tomatoes, skinned and chopped or 397 g (14 oz) can tomatoes 2 caps canned pimiento, sliced 600 ml Beef Stock salt and pepper 142 ml (5 fl oz) soured cream chopped fresh parsley, to garnish The day before heat the oil in a large flameproof casserole and brown the oxtail pieces, a few at a time. Remove from the pan with a slotted spoon. Brown the onions in the oil remaining in the pan. Stir in the paprika and flour and cook gently for 1 minute. Stir in the tomatoes, pimientos, stock and plenty of seasoning. Bring to the boil. Replace the meat. Cover the casserole tightly and cook in the oven at 170°C mark 3 for about 3 hours, until the meat is really tender. Cool and refrigerate. Next day, shortly before serving, skim all fat from the surface of the casserole. Bring slowly to the boil, cover and simmer gently for 10...

Quick, easy and healthy. This pasta recipe is on the table in less than 20 minutes. Ingredients large handful cavolo nero, or kale 100ml/3½fl oz olive oil 2 lemons, zest only ½ lemon, juice only 200g/7oz cooked chickpeas 500g/1lb 2oz fresh tagliatelle pasta, or similar salt freshly ground black pepper 100g/3½oz pecorino or other hard cheese, finely grated Preparation method Bring a deep saucepan of water to a rolling boil and blanch the cavolo nero for one minute. Drain, and when cool enough to handle, chop finely. Heat the olive oil in a wide pan and fry the cavolo nero in it for a few minutes, over a moderately high heat, stirring constantly. At the same time, bring a pot of water to a boil and drop in the pasta to cook for two or three minutes until just tender. Drain the pasta and stir it into the kale with the lemon zest and juice, the chickpeas and half of the grated pecorino. Season, to taste, with salt and freshly ground black pepper. Ser...

LANCASHIRE TRIPE AND ONIONS 450 g dressed tripe, washed 225 g shallots, skinned 568 ml (1 pint) milk salt and pepper pinch of grated nutmeg 1 bay leaf (optional) 25 g butter or margarine 45 ml flour chopped fresh parsley to garnish Put the tripe in a saucepan and cover with cold water. Bring to the boil, then drain and rinse under running cold water. Cut into 2.5 cm pieces. Put the tripe, shallots, milk, seasonings and bay leaf into the rinsed out pan. Bring to the boil, cover and simmer for about 2 hours, until tender. Strain off the liquid and reserve 600 ml. Melt the butter in a pan, stir in the flour and cook gently for 1 minute, stirring. Remove pan from the heat and gradually stir in the cooking liquid. Bring to the boil and continue to cook, stirring, until the sauce thickens. Add the tripe and shallots and reheat. Adjust the seasoning and sprinkle with parsley. Serves 4 LANCASHIRE TRIPE AND ONIONS

CREAMED SWEETBREADS 450 g sweetbreads, rinsed and soaked in cold water for two hours 1 small onion, skinned and chopped 1 medium carrot, peeled and chopped few parsley stalks 1 bay leaf salt and pepper 40 g butter or margarine 60 ml flour 300 ml milk squeeze of lemon juice chopped fresh parsley, to garnish Put the sweetbreads, vegetables, herbs and seasoning in a saucepan with water to cover and simmer gently for about 15 minutes, until the sweetbreads are tender. Drain, reserving 300 ml of the cooking liquid, and keep hot. Melt the butter in a saucepan, stir in the flour and cook gently for 1 minute, stirring. Remove from the heat and gradually stir in the milk and cooking liquid. Bring to the boil and continue to cook, stirring, until the sauce thickens. Season and add a squeeze of lemon juice. Add the sweetbreads to the sauce and simmer gently for 5 – 10 minutes. Garnish with parsley. Serves 4 CREAMED SWEETBREADS

PRESSED OX TONGUE 1.6 – 1.8 kg pickled ox tongue 1 medium onion, skinned 1 medium carrot, peeled 4 celery sticks 30 ml wine vinegar 2 bay leaves 12 black peppercorns 5 ml gelatine The day before, scrub and rinse the tongue under cold water. Place in a large bowl, cover with cold water and leave to soak overnight. Drain the tongue, then roll into a neat shape and secure with a skewer. Wrap in a single thickness of muslin, tying the ends together. Next day, place the tongue in a large saucepan. Cover the cold water and bring to the boil. Boil for 1 minute only. Drain the tongue, rinse with cold water, then cover with fresh water. Thickly slice the vegetables and add to the pan with the vinegar, bay leaves and peppercorns. Bring to the boil, cover and simmer for about 4 hours. Lift the tongue on to a large plate, reserving the cooking liquid. Unwrap, ease out the skewer and use to pierce the thickets piece of flesh; if it slips in easily, the tongue is cooked. Place the tongue in a coland...

FRICASEE OF LAMB’S TONGUES 900 g lamb’s tongues salt and pepper 1 medium onion, skinned and sliced 1 medium carrot, peeled and sliced 1 bay leaf 6 black peppercorns 50 g butter or margarine 60 ml flour 60 ml double cream 45 ml chopped fresh parsley 20 ml lemon juice bacon snippets and bread croutons, to garnish Rinse the tongues under cold water. Turn into a large bowl and cover with cold water, add 2.5 ml salt and leave to soak for 1 – 2 hours. Rinse and drain well. Place in a large saucepan with the onion and carrot, bay leaf and peppercorns and water to cover. Add a large pinch of salt, bring slowly to the boil and skim off any scum rising to the surface. Cover and simmer gently for about 2 hours, or until tender. Remove the tongues with a slotted spoon and place in a large bowl of cold water. Leave to go quite cold. Boil down the cooking liquid to strengthen the flavour, strain off and reserve 450ml. When the tongues are cold, ease a finger or thumb between the skin and flesh and g...