Dream Foods International Offers Volcano Brand® Holiday Citrus Recipes: Home for the Holidays!

Santa Monica, CA (PRWEB) December 15, 2008

Dream Foods International, LLC (http://www.dreamfoods.com), a specialized importer of Sicilian not‐from‐concentrate citrus varietal juices, proudly unveils its exclusive Volcano® Brand holiday recipes. These enticing desserts and refreshment ideas are sure to brighten up any holiday celebration this season.

ʺOur holiday recipes offer that little something extra that everyone is looking for to push their holiday menu over the top. Cocktails or desserts made with Volcano® Brand juices provide new and exciting ways to impress family and friends. Mixing drinks at home doesn’t mean we have to stick to the basics. Rather, our recipes encourage people to spice things up with the deep red accent of our Italian Volcano® Blood Orange Juice or the zesty tang of the essential oils in our Volcano Lemon Burst®,” says CEO and Founder of Dream Foods International, Adriana Kahane.

“Times are tough all across the board and those of us that decide to stay in and celebrate at home in order to economize don’t want to compromise on quality when we serve our family and friends. The cocktails and desserts included in our new Volcano® Brand holiday recipes are going to help those feeling the economic crunch,” asserts Kahane. “In addition, I think people who hand their friends a Volcano Lemoncello Burst® are going to be surprised at what a great conversation starter a remarkable cocktail can be.”    

Delicious Ingredients that Combine Gourmet Mediterranean and Fresh Citrus for Holiday Refreshment

Italian Volcano® Juices and Volcano Lemon and Lime Burst® are bottled in an artisan factory located near Sicilyʹs famed Mount Etna Volcano. These organic, kosher, and not‐from‐concentrate juices are at the heart of these scrumptious holiday recipes. ʺSicilyʹs citrus groves are world renowned as a special growing area due to the rich volcanic soil and the cool ocean breezes that sweep over the fields during the growing season. These conditions provide the perfect environment for fruit to mature and develop,ʺ affirmed Operations Manager, Jason

Miller.

VOLCANO LIMONCELLO BURST®

1 and 1/2 squeeze bottles of Volcano Lemon Burst® (300ml ‐ 10.1 ounces)

1 cup organic sugar

2 cups water

2 cups plain vodka (80 proof)

What to Do:

‐ Heat the water and melt the sugar in it, to obtain a clear syrup. Donʹt let it boil. Set aside and let it cool.

‐ Mix together the syrup with vodka and squeeze in the Volcano Lemon Burst®. Stir the Limoncello Burst and

refrigerate it before drinking. Do not add ice.

‐ The final liquor has a mild alcoholic content (35‐40 proof). Add and extra cup of vodka and another 1/2 squeeze

bottle of Volcano Lemon Burst® (100ml), to increase that to approximately 45‐55 proof.

‐ This liqueur will freeze if put into the freezer, unlike higher proof liqueurs.

VOLCANO LEMON BURST® LAVA MOUSSE

1 pint strawberries

1 packet unflavored gelatin

1/2 cup cold water

3/4 cup sugar

2 teaspoons grated lemon zest

1/2 cup Volcano Lemon Burst®

1 tablespoon extra‐light olive oil

1 large egg

1 1/3 cups plain fat‐free yogurt

What to Do:

1. Core strawberries and slice thickly.

2. Sprinkle gelatin over 1/4 cup cold water in small bowl. Let stand 5 minutes to soften.

3. Whisk together remaining 1/4 cup water, sugar, Volcano Lemon Burst®, oil, and egg in medium saucepan until

well combined. Cook over low heat, whisking constantly until mixture is hot, about 5 minutes. Whisk in softened

gelatin and cook, whisking constantly until gelatin has dissolved, about 1 minute.

4. Remove from heat, transfer to medium bowl, and cool to room temperature, whisking occasionally. Whisk in

yogurt. Alternately layer strawberries and lemon mousse in 8 dessert bowls and chill until set, about 3 hours.

Serves: 8

ITALIAN VOLCANO® BLOOD ORANGE CRANBERRY SAUCE

1 cup white sugar

1 cup Italian Volcano® Blood Orange Juice

1 (12 ounce) package fresh cranberries

What to Do:

1. Wash and pick over cranberries. In a saucepan bring to a boil water and sugar, stirring to dissolve sugar. Add

cranberries, return to a boil. Reduce heat, simmer for 10 minutes or until cranberries burst.

2. Mix in a half a cup of Italian Volcano® Blood Orange Juice. You can add a cup of raisins or currants. Spices

such as cinnamon, nutmeg or allspice can be added too.

VOLCANO LEMON BURST® MUFFINS

2 cups unbleached flour

1/2 cup sugar

2 tablespoons sugar

1 tablespoon baking powder

1 teaspoon salt

1/2 cup butter

1/2 cup Volcano Lemon Burst®

2 eggs

What to Do:

1. Heat oven to 400°. Spray muffin tins.

2. Combine flour, 1/2 cup sugar, baking powder and salt; blend well.

3. Melt butter. Turn off heat, stir in Volcano Lemon Burst®, and eggs.

4. Stir egg mixture into dry ingredients and blend until well moistened.

5. Spoon into greased muffin tins, sprinkle top of batter with 2 tbsp. sugar.

Bake 15‐20 minutes until lightly browned, but do not over bake!

About Dream Foods International, LLC

Dream Foods International, LLC distributes premium, not‐from‐concentrate, organic, kosher, glass‐bottled juices, under the Italian Volcano® Brand. This line includes organic blood orange, tangerine and lemon juices from Sicily. Dream Foods International also sells Volcano Lemon Burst® and Volcano Lime Burst®, made with organic juice and essential oil in plastic squeeze bottles. Consumers can buy Dream Foods Internationalʹs products at the website http://www.mybrands.com, searching under the brand name ʺVolcano,ʺ or they can visit the companyʹs website at http://www.dreamfoods.com to get recipes and help locating retailers in their area.

# # #

©Copyright 1997-

, Vocus PRW Holdings, LLC.
Vocus, PRWeb, and Publicity Wire are trademarks or registered trademarks of Vocus, Inc. or Vocus PRW Holdings, LLC.

Red Nose Net Launches to Show Internet Solidarity With Comic Relief UK’s Red Nose Day Celebration for Charity – March 13, 2009

Atlanta, GA (PRWEB) February 26, 2009

Every two years in the United Kingdom, Comic Relief UK stages Red Nose Day, a celebration that brings together everyone from the community level up to the nation’s best comedic talent for charity. From everyday people, staging walkathons, to celebrities scaling Mount Kilimanjaro–the entire nation gets involved. An evening of television is devoted to it; some shows provide special skits or even whole episodes; a music single is produced and distributed–it’s a big deal. This year’s festivities are March 13th.

Unfortunately, it’s a big deal that doesn’t really exist outside the UK. And Ken Plume and John Robinson thought this was, to say the least, unfair. Why should the UK have all that fun for such a worthy cause, they reasoned, especially when the world is smaller than ever thanks to the Internet? There’s no good reason why everybody can’t come together on this one special day and join the party to benefit Comic Relief UK and the many wonderful causes it champions.

Thus, they launched Red Nose Net (http://www.rednosenet.com) to help motivate those outside the UK to participate in Comic Relief’s Red Nose Day cause. While the site is not affiliated in any capacity with Comic Relief UK–indeed, they direct people to the Comic Relief official Red Nose Day site to make their donations–Plume and Robinson want to do their part to help with the fundraising efforts.

To that end, Plume and Robinson announce that not only are they encouraging the Internet as a whole to take up the Red Nose Day ethos but will also be co-hosting a twenty-four hour marathon webcasting session that will appear on the site. This will begin at Noon EST on March 13th, 2009 and last until Noon EST the following day, March 14th, 2009. Stickam (http://www.stickam.com), a leader in live internet video streaming, has volunteered to provide streaming services for the event. Apart from sadly necessary bathroom breaks and brief trips to refuel their respective coffee mugs, they plan on being on camera the entire time.

In addition to the webcast, the following celebrities have joined up and will take part in the Red Nose Net festivities (at press time):

John Hodgman – “Daily Show” correspondent, author of “The Areas of My Expertise” and “More Information Than You Require,” and “PC” in the Apple Mac ads
Rifftrax – “Mystery Science Theater 3000″ alumni Bill Corbett, Kevin Murphy and Mike Nelson
Jonathan Coulton – songwriter and Internet troubadour
Graham Linehan -creator of “The IT Crowd” and co-creator of “Father Ted”
David Mitchell – one half of “That Mitchell and Webb Look” and star of “Peep Show”
Paul and Storm – Internet comedy music duo, frequent contributor to “The Bob and Tom Show”
Matt Berry – star of “Garth Marenghi’s Darkplace” and “The IT Crowd”
Mark Evanier – writer of “Groo: The Wanderer” and author of “Kirby: King of Comics”
Apelad – aka Adam Koford, cartoonist of “The Original Laugh-Out-Loud Cats”
Len Peralta – artist and co-host of the “Jawbone Radio” podcast
For an up-to-date list of participating celebrities, and more importantly, for people to find out how they too can participate in the Red Nose Net effort– please follow Red Nose Net on Twitter (twitter.com/rednosenet) or go to the official site (http://www.rednosenet.com).

Ken Plume is the Editor-in-Chief of Kevin Smith’s Quick Stop Entertainment and a contributor at Needcoffee.com. He’s the co-host of the award-winning KEN P.D. SNYDECAST (with Adult Swim star Dana Snyder) and NUTS ON THE ROAD (with Needcoffee.com’s Widgett Walls). He also hosts the weekly live webcast “An Audience With Ken Plume”. He has co-written “There’s a Zombie in My Treehouse!” with Robinson and with art by Len Peralta, which is due later this year.

John Robinson is the Chief Cook and Bottle Washer of Needcoffee.com and contributes to both the WEEKEND JUSTICE podcast and co-hosts NUTS ON THE ROAD with Ken under his “Widgett Walls” pseudonym. Under his “John Robinson” pseudonym, he is author of two books, “Mystics on the Road to Vanishing Point” and “Magnificent Desolation.” His poetry and spoken word (albeit captured in a written form) collection, “No One Wants to Grow Fur Anymore,” and a zombie children’s book, “There’s a Zombie in My Treehouse!,” co-written with Ken and with art by Len Peralta, are both due later this year.

Nuts on the Road is the joint production/thinktank organization founded by Ken Plume and John Robinson.

Source: Nuts on the Road

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©Copyright 1997-

, Vocus PRW Holdings, LLC.
Vocus, PRWeb, and Publicity Wire are trademarks or registered trademarks of Vocus, Inc. or Vocus PRW Holdings, LLC.

Dream Foods International Names Performance Food Marketing as Northeast Broker

Santa Monica, CA (PRWEB) November 25, 2008

In addition to providing some of the most unique organic beverages on the market with their Italian Volcano® Blood Orange, Tangerine, and Lemon juices, Dream Foods International, LLC continues to change the way you think about lemon juice and lime juice squeeze bottles. The Volcano Lemon Burst® and Volcano Lime Burst® brand is paving the way for the entire category as it continues to grow and gain recognition.

As the success of the Italian Volcano® and Volcano Burst® brands continue their meteoric rise to elite status, Dream Foods is finding that the best minds in the industry are taking notice and want to be part of the growing excitement. This may have never been as apparent as when Dream Foods proudly announced its agreement with Peter McGoldrick and Performance Food Marketing (PFM) as its new broker representative in the Northeastern United States.

Mr. McGoldrick was co-founder of Natural Specialties, Inc. Like Dream Foods, McGoldrick’s experience focuses both on the Natural/Specialty and Produce sectors of the food industry.

Strengthening a Proven Company: Working with Dream Foods

McGoldrick reiterated his enthusiasm for this newfound partnership, “Performance Food Marketing welcomes the opportunity to help increase the success of Dream Foods throughout the Northeast. The high quality of the Italian Volcano® Brand, as well as the Volcano Burst® Brand is something that will make for a successful expansion into the Northeast”

About Dream Foods International, LLC

Dream Foods International, LLC distributes premium not-from-concentrate, organic kosher glass-bottled juices, under the Italian Volcano® Brand. This line includes organic blood orange, tangerine and lemon juices from Sicily. Dream Foods International also sells Volcano Lemon Burst® and Volcano Lime Burst®, made with organic juice in plastic squeeze bottles. Consumers can buy Dream Foods International’s products at the website http://www.mybrands.com, searching under the brand name “Volcano,” or they can register on the company’s website at http://www.dreamfoods.com to get recipes and help locating retailers in their area.

# # #

©Copyright 1997-

, Vocus PRW Holdings, LLC.
Vocus, PRWeb, and Publicity Wire are trademarks or registered trademarks of Vocus, Inc. or Vocus PRW Holdings, LLC.

Newest IRI Report Ranks Volcano Lemon and Lime Burst® #1 Organic Squeeze Bottles in the Nation!

Santa Monica, CA (PRWEB) March 6, 2009

Dream Foods International, LLC (http://www.dreamfoods.com), a specialized importer of not‐from-concentrate organic citrus varietal juices, is proud to announce the recent statistics reported by Information Resources, Inc. (IRI). In their latest report, ending January 25, 2009, on the sales of plastic lemon and lime juice squeeze bottles, IRI found that the Volcano Lemon and Lime Burst® 100 ml plastic squeeze bottles, have the highest dollar velocity of any plastic squeeze bottles in main stream outlets,ranking #1 in Average Weekly dollar sales per Million $ ACV (All commodities volume). This news confirms that the Volcano Lemon and Lime Burst® it was already the #1 organic brand of squeeze bottles in the Nation.

“The IRI data is a third party confirmation of what we knew already,” said owner and founder of Dream Foods International, Adriana Kahane. “We knew consumers were very loyal to our product because of its great taste, but the data shows that consumers are willing to pay more for a higher quality product,” Kahane continued. With sales in major mainstream chains such as Safeway and Kroger, the company is making a major impact in a once dreary category.

Volcano Lemon and Lime Burst® has an innovative packaging system which captures the zest of fresh organic lemons and limes by putting the essential oil from the peel into a receptacle in the cap of each bottle. When each bottle is squeezed, a little bit of the oil is released with the juice creating a fresh‐squeezed taste. The company credits the flavor profile with creating very high brand loyalty to the product. Sales Manager, Michelle Hankins, declared, “Many consumers purchase our plastic lemon and lime squeeze bottles expecting them to taste like preservatives, since that’s what they grew up with Instead with Volcano Lemon and Lime Burst®, they actually like the flavor and buy it over and over again.”

The IRI data also reveals that sales in the lemon and lime squeeze bottle market in the U.S., in mainstream retailers is $ 42 Million. This market grew 10% in sales in for the 52 weeks ending January 25, 2009. Volcano Lemon and Lime Burst® saw sales grow 46% from 2007 to 2008.

About Dream Foods International, LLC:

Dream Foods International, LLC distributes super premium organic, kosher, not‐from-concentrate, glass‐ bottled juices under the Italian Volcano® brand. This line includes organic blood orange and tangerine juices from Sicily, along with the bestselling Volcano Lemon Burst® and Volcano Lime Burst® squeeze bottle juices. Consumers can buy Dream Foods International’s products at the website http://www.mybrands.com searching under the brand name “Volcano,” or they can register on the company’s website at http://www.dreamfoods.com to get recipes and help locating retailers in their area.

###

©Copyright 1997-

, Vocus PRW Holdings, LLC.
Vocus, PRWeb, and Publicity Wire are trademarks or registered trademarks of Vocus, Inc. or Vocus PRW Holdings, LLC.

How Business Can Help the Poor

This small, private company is a good example of how any business can share its wealth between its employees and other external parties who need help such as rural communities in third world countries.

The company was founded by an Englishman and his German wife who are risking part of their retirement savings to invest in Tanzania. They have grounded a safari lodge not far from Lake Manyara National Park. Once the business becomes profitable and has paid back its debts it will be able to donate up to 50,000 US Dollars to a single, defined aid project once each year! This is made possible by having limited overheads and a small staff of Tanzanians. Only Tanzanians or other East Africans will ever work at the lodge and earn a salary. The European founders are happy once their original investment has been repaid. No salaries will ever be earned by the founders or any other voluntary worker.

In addition to the low wage overheads the lodge has been built to be easily maintained with minimal recurring costs. For example, all electricity is produced by natural resources, through either solar or wind turbines. This provides a safe and low cost lighting system for each newly built, en-suite bungalow.

All water is harvested in tanks during the rainy seasons during which the lodge is closed. It is used only for showering, washing and cooking. Bottled mineral water is used for drinking and the toilets are the latest Scandinavian technology dry compost toilets in which urine is separated and sent out through the drainage system leaving the faeces to dry in a special container which is closed whilst the toilet is unused – sitting on the toilet automatically opens the container. Instead of water inlets and outlets the dry compost toilet has a single air outlet; a white plastic pipe which goes through the bathroom wall, up on the outside of the bungalow and protrudes just above the roof like a chimney. A 12 volt fan integrated into the toilet runs all day long extracting air into the atmosphere leaving absolutely no trace of smell. The containers are replaced daily with fresh containers.

The lodge is thus ecologically sustainable and runs with very low overheads. With this combination the company can afford to make their prices extremely competitive and can, in good years, afford the 50,000 US Dollar aid project!

So why is it not a registered charity? Or an NGO (non governmental organisation)? This question, as far as NGOs go, is easily answered. A Tanzanian NGO is a legal entity that is managed by a committee, a group of at least five Tanzanians and other members who, together, decide the entire objectives of the NGO. This works fine if the NGO has a number of sponsors or a foundation backing it but not if it is a single business that is financing and managing the projects. It is well known that no profitable business can be run by a committee. It must have clear objectives and be managed by a hierarchy of one or more people who should work as a team towards clearly defined objectives. Management must know when it is time to re-invest some profits back into the business and which business priorities must come first before the finer act of aiding the under privileged. Only a successful business can earn enough to donate 50,000 US dollars per year. The owners of this lodge have not yet fully understood the implications of being a registered charity so it has postponed this quest until the lodge shows clear and regular profits and is already aiding Tanzania. Registration as a charity could be a constructive step forward, but maybe not. The prime aim is to help the rural communities of Tanzania and this can be achieved by a low profit organisation, as opposed to a non profit organisation which does not need to plough back money into a business because it runs on sponsorships.

Look out CEOs and Managing Directors of the world! Even a small family business can make a big impact in helping the third world – are the major globals doing enough? Or are they just gaining publicity and tax relief when they hand over a big cheque?

The kind of project that this humble safari lodge is hoping to finance can be from year to year quite different. Each year, as the financial books are closed it will be evident how much money is left for the project. That sum will be the maximum budget for that year’s project so it may also dictate which kind of project.

For twenty thousand dollars a small village can be provided with a water system. Water tanks can be installed for rainwater harvesting or pumps and pipelines from the river, or perhaps a well can be bored. With less money in the first years perhaps the lodge will finance new furniture and study materials for a school, or simply donate a few thousand dollars to the local aids orphanage, to a local hospital or to an NGO who help women or children in need. With fifty thousand whole schools can be built or micro industries – solar powered workshops to provide work and enable locals to make and sell products for a reasonable living instead of dumping their hard earned raw products on a city trader who will give them a pittance for their toil. There are many possibilities with such amounts of money each year.

This company’s policy takes care in pointing out that the aid projects will be directed to rural communities only. African cities can also do with a lot of help but in helping the local, country communities the cities will become less burdened with young people who leave their country homes to flock to the city in search of a better life only to find a worse kind of poverty in the slums, with sickness, drugs and crime as a constant companion.

Africans are generally humble, friendly, generous and honest people. Except where war and rebellion reigns the African countryside is a happy and safe place but poor, extremely poor.

This safari lodge has some remarkably positive aims and a genuine desire to help the people without inflicting any kind of dogmatic conditions. It intends to help local Tanzanians have a better life but to lead whatever kind of life they wish to. If individuals or even complete families or tribes wish to have their children integrated into a modern, computer driven society with employment in modern business then that shall be, but if they wish to remain pastoralists or to till their lands, to remain nomadic then let them, but they too need help. An interesting mixture can also apply, for example the Maasai politician who works in a suit and tie, is chauffeured from meeting to meeting and goes home at the weekend to his remote Boma (village) and lives his original Maasai life with all their traditions and customs as they were.

It is possible for business to provide constructive support and help under privileged people no matter where they live, whatever their creed, nationality or religion. However, to do so the business must be successful – its employees must have secure jobs and a promising future – and it must have a regular flow of customers. So it would not be fair to complete this article without explaining a little about the safari lodge which has provided my inputs.

The Manyara Valley Culture Camp’s motto is “At Home in Africa”. There are two main reasons for this slogan. Firstly they provide modern, en-suite rooms in new bungalows with large terraces overlooking the most beautiful Rift Valley with Lake Manyara to the south and Mount Kitumbeine (2800m) to the north. Each room is furnished to western European standards in terms of furniture, fittings, comfort and above all cleanliness. Its kitchen is maintained to European hygienic standards and its restaurant, built in the traditional style with a thatched roof is open to the vast and glorious surroundings, offering amazing views. So you can feel at home at the camp!

The second reason why “At Home in Africa” is important is that you can do, during their one week package, whatever you wish to do on top of their all inclusive safaris. Of the six full days spent at the camp four are taken by full day safaris (picnic hamper lunch) – two wildlife safari days in two of three world renowned National Parks: Ngorongoro Crater, Tarangire National Park or Lake Manyara National Park. The latter is just twenty minutes away and the furthest (Tarangire) takes just ninety minutes on a very good road. Two other days are spent on culture safaris with local tribes such as the Mbulu, Maasai, Chagga in a very personal experience. The final two days are spent just like at home, doing whatever you wish: if you just want to relax in camp then do it, perhaps combined with a few guided, gentle walks – just wandering or bird watching. If you want more adventure or athletic activities that is also possible with guided treks, foot safaris mountain walks etc. Traditional African board games and books from the drop and take library are also available for the mentally active.

Everything is fully included (except flights and alcoholic beverages) and, apart from those two days when you just pick and choose what to do it is all arranged for you including free airport shuttles to and from camp. So it is ideal for the first time to Africa visitors and for those who have been before and are looking for more!

This lodge will make you feel at home in Africa, and thanks to your custom, will be able to provide significant help in rural Tanzania. Now that’s what I call a business!

Q&A:

by Smilylibrarian

Question by Dave: WHATS the meaning of THIS SONG??!?
whats the meaning of the song “pop bottles” by birdman and lil wayne?

heres the lyrics

[Chorus:]
Start with straight shots and then pop bottles, (yea)
Flirt with the hood rats thin pop models (uh huh)
Start with straight shots and then pop bottles (yea)
Flirt with the hood rats thin pop models,
[Birdman] OK, we poppin champagne like we won a championship game,
[Lil Wayne] Look like I got on a championship ring,
[Birdman] ’cause I ball hard,
[Lil Wayne] No bitch we ball harder,
[Birdman] I am the Birdman,
[Lil Wayne] And I’m the J-R-uh,

[Verse 1: Lil Wayne]
OK, start with straight shots and then pop bottles,
Pour it on the models,
Shut up bitch, swallow,
If you can’t swallow,
Shut up bitch, gargle,
Straight up out that water with my Mark Jacob goggles,
I’m fresher than a motherfucker
Yeah I’m a motherfucker,
No I won’t take your girl, but I shall take her tongue from her,
Can’t you tell I’m in love woman?
Like no other woman,
Oh, I’m sorry sweetheart,
I thought you were my other woman

[Chorus]

[Verse 2: Birdman]
Now as I recline behind my desk,
I ain’t got a lot of Nikes, but I got a lot of checks, (money)
Got my own shoe brand new on the set,
Went from sitting in the cell,
To sitting on a jet,
From shitting in the cell,
To shitting on a jet,
I lost too many friends, but I won too many bets,
I made too much money, I ain’t make enough yet,
So I scratch, and yes,
Junior is the best (shawty)
So many niggas from my hood on they back,
So many niggas from your hood on they back,
That’s why we so paid and it be like that,
I’d rather pop a bottle,
Before I pop a gat

[Chorus]

[Verse 3: Birdman]
Yea, only sipping red champagne,
White-T, red hat, red bandanna,
Uptown, choppers fuck companions,
Fuck with the Birdman we chopping your companion,
Fucking with my son, and we run up on your mansion,
Chopper make music, bitch start dancing,
Stunner-man’s back so you know the circumstances,
And I’m cooking up Tha Carter 3, no advances,
All my cars, all the latest automatics,
No lie, we don’t even drive no asking,
Uptown, we packing and we stacking,
Young Money, Cash Money we the champions

[Chorus]

i need a pretty good explanation for the chorus and verses.
10 points for the best interpretation.

Best answer:

Answer by Michael Jackon is a vegetarian!
pop bottles as in pop the tops of bottles of drinks. haha get drunk !

Know better? Leave your own answer in the comments!

TwoAndAHalfCooksBlog.com Debuts Scrumptious Italian Family Recipes & More

Middletown, MA (Vocus/PRWEB) March 10, 2011

Web entrepreneur Tom Cannarozzo is pleased to announce the publication of his brand-new business blog, http://www.TwoAndAHalfCooksBlog.com. Making its formal debut this month, the blog was developed to educate readers about the essential product features and details for his web store’s entire collection of kitchenware and cooking accessories. This interactive platform will also be used to deliver delectable recipes of his Italian heritage along with helpful cooking tips.

“I do about 67 percent of my shopping online; therefore, I thought it would be beneficial to launch an online business of my own because – like me – everyone else seems to be taken with the convenience of home-based shopping,” Cannarozzo said.

At http://www.TwoAndAHalfCooks.com shoppers are invited to discover a premium collection of kitchenware and cooking accessories that delivers utility and convenience in the kitchen. Choose from assorted pots, pans, baking sheets, griddles, cookie cutters, muffin trays, cake decorations, mixing bowls, CorningWare and lots more. A deluxe selection of kitchen tools and gadgets ranging from apple slicers, utensil sets and can openers to citrus reamers, digital thermometers, colanders and measuring cups are also available.

“I love to cook and am always in search of the right kitchen tool to assist me in preparing a specific dish. I also enjoy learning about new foods and flavors on the Food Network, which is a passion I share with thousands of other cooking enthusiasts nationwide,” he said.

The website also distributes bar tools and accessories, including hand-painted glassware and flasks, as well as dinnerware, serving pieces, flatware, cutlery, Tupperware, table linens and dinnerware for children. In fact, the site carries so many different kitchen products, from salt shakers to microwaves, it would be impossible to name them all.

Don’t miss the website’s secondary product line that encompasses merchandise for the home and garden. Choose from furniture, tools for home improvement, garden décor, figurines, small appliances, bedding and much more. They also carry nearly 300 as-seen-on-TV products, which are not found in most stores.

TwoAndAHalfCooks.com – Stop in today and get creative in the kitchen tomorrow!

About the Company:

TwoAndAHalfCooks.com – a division of Cannarozzo Ventures – is owned and operated by web entrepreneur, Tom Cannarozzo.

Tom Cannarozzo

http://www.TwoAndAHalfCooks.com

(978) 561-1995

iePlexus, Inc.

http://www.iePlexus.com

# # #

©Copyright 1997-

, Vocus PRW Holdings, LLC.
Vocus, PRWeb, and Publicity Wire are trademarks or registered trademarks of Vocus, Inc. or Vocus PRW Holdings, LLC.

Cooking over a Campfire is the only way to go, whether your cooking: Chicken,Turkey,Burgers, Hotdogs, or Steaks. Higley Metals fabricates a complete selection of campfire cooking gear. www.HigleyMetals.com Call Bruce 763-438-0356

Q&A:

by wintersoul1

Question by ??????????: can you get food poisoning from slightly bad meat that was really cooked?
i had 2 taco’s for dinner today, and while my mom was cooking it, it smelled “different” than it usually does, like a little weird. When i was eating the taco with the “accessories” w/ it, it didn’t taste weird, but I tasted a little bit w/o the otha stuff, and it tasted a little bit weird. I think it might have been slightly bad(very slightly, i believe), but it was really cooked. Do you think I will get sick?

Best answer:

Answer by opangster
yes! you can still get sick from tainted meat, even if it was cooked.

food poisoning is the worst experience ever, and depending on how bad the meat was and how much you ate will vary on how sick you get.

if you think you are feeling sick, try to flush your system out with as much water as you can or hot tea. the only thing to do is to wait it out.

hopefully you are ok!!!

Add your own answer in the comments!

Dream Foods International Launches “Get a Burst with Every Squeeze” Campaign

Santa Monica, CA (PRWEB) April 26, 2007

Dream Foods International, LLC (http://www.dreamfoods.com), a specialized importer of not-from-concentrate citrus varietal juices, proudly announces the launch of its “Get a Burst with Every Squeeze” campaign. This effort highlights the fresh taste that unexpectedly comes from the plastic lemon and lime squeeze bottles’ iconic packaging of the company’s Volcano Lemon Burst® and Volcano Lime Burst® brands, which were also recently named “Product of the Month” by Food & Drug Packaging Magazine.

“We’ve transformed the marketplace for these items, and introduced a whole new group of consumers to the traditional lemon and lime squeeze bottle because of our great flavor,” said Adriana Kahane, CEO and Founder of Dream Foods International, LLC. “Volcano Lemon Burst® and Volcano Lime Burst® completely redefine their category, and the ‘Get a Burst with Every Squeeze’ campaign emphasizes the great flavor that these juices provide for drinks, meals and desserts,” said Kahane. Both products have a small compartment in the cap, which holds the zest found in the peel of a fresh lemon or lime and deliver a little drop with each squeeze. “You’ll never find a squeeze bottle that matches these flavors and their distinctive freshness,” added Kahane. The “Get a Burst with Every Squeeze” is even emblazoned on 1,000 t-shirts, for men and women, which were distributed to retailers and consumers nationwide.

Sicilian Heritage and Delicious Taste

Both Volcano Lemon Burst® and Volcano Lime Burst® are bottled in an artisan factory, right near Sicily’s famed Mount Etna volcano and are made with kosher, not-from-concentrate organic juices. The lemon juice comes directly from Sicily, while the lime juice comes from a fragrant variety from Mexico. “We use premium ingredients that emphasize the freshness of the juices we squeeze, which is a hit among consumers nationwide. With every squeeze, there truly is a burst of delicious flavor that is unmistakable and a delight for the palate,” declared Ms. Kahane.

About Dream Foods International, LLC

Dream Foods International, LLC also distributes premium not-from-concentrate, organic kosher glass-bottled juices, under the Italian Volcano® Brand. This line includes organic blood orange and tangerine juices from Sicily, along with the best-selling Volcano Lemon Burst® and Volcano Lime Burst® items. Consumers can buy Dream Foods International’s products at the website http://www.mybrandsinc.com, searching under the brand name “Volcano,” or they can register on the company’s website at http://www.dreamfoods.com to get recipes and help locating retailers in their area.

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More info at www.continuousinkjetinksystem.com When purchasing a CIS Continuous Inkjet Ink Supply there are several questions you need to ask 1. Does the system include clear, concise printed instructions? 2. Does the system include all the tools required to setup the system? -syringes (offer more control than squeeze bottles) -vaccuum pump if required -clamps/securing tape 3. Is inkjet ink supplied with the CIS Is the ink supplied with the kit a match to the oem ink in terms of color on the media you will be using? Can you use your own ink with the CIS system? 4. Cartridges with electronic chips What procedure is used for overcoming chips on cartridges? Is it simple to use? – chip resetter – replacement chips – replacement cartridges with chips – a software solution 5. Is the supplier in the ink industry and have some form of backup/customer service if there is a problem with setup? More info at www.continuousinkjetinksystem.com
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How to Do a Natural Colon Cleanse for Under

There are tons of health benefits related to colon cleansing. The colon is the root of your body’s health, as it is the “plumbing” of the body, through which the waste is expelled. Because of our unhealthy diets, the toxins in the air and water, and other environmental hazards, our bodies accumulate more waste than we can fully expel. By colon cleansing, the abundance of accumulated wastes and toxins are eliminated, allowing the body’s organs to perform more efficiently. This leads to better health and overall well-being.By participating in a colon detox, the huge amount of accumulated wastes and toxins are eliminated, allowing the body’s organs to perform more efficiently.

But how can you do your own colon cleanse at home—without breaking the bank? Try out the following colon cleanse recipe.

Instructions

Gather the ingredients:
Bentonite clay liquid, 32 oz. bottle, .56
Apple juice (not from concentrate), 64 oz. bottle, .75
Spring water, Two 0.5 Liter bottles, .38
Apple cider vinegar, 16 oz. bottle, .63
Honey, 0.5 pound squeeze bottle, .00

2. Mix together 2 oz. apple juice (.09), 8 oz. spring water (.32), 1 tablespoon     bentonite clay liquid (.22) and drink.

3. Immediately mix together 10 oz. spring water (.41), 1 tablespoon apple cider vinegar (.82), 1 teaspoon honey (.06) and drink.

Tips and Notes:

Mix and drink the apple juice, spring water and bentonite clay liquid mixture very quickly, as the mixture thickens.
These two mixtures only need to be drunk once for optimal colon cleansing.
For regular upkeep, drink these two mixtures once a week.
While the initial cost of the colon cleansing ingredients is .32, the actual amount of the ingredients that you are consuming for one colon cleanse equals .92. So, in reality, you are cleansing your colon for under .00!

Notice how the seasonings are kept in squeeze bottles and all ingredients are in close proximity of the wok. This is important for speed in the stirfry process. The dish took only 8 min to prepare and the prep of the tofu and stringbeans takes 5-10 min depending on how fast you are. This dish is very healthy, just remember to rinse the beans well with hot water to remove excess oil. The complete set up as shown is available at tasteofasiaathome.com. Thanks for your support and for watching!

Reflux Gone Forever Presents the Perfect Holiday Dinner Menu

When the brilliant colors of autumn are gone and the weather starts to turn a bit nippy, we look ahead to the holiday season with wonderful images of the past dancing in our heads. It’s a magical time when we are reunited with friends and family; a time when children are the happiest and all of us are at our very best. Needless to say delicious food will be the cornerstone of all this festivity.

Whether it’s Thanksgiving, Christmas or New Years, it’s truly a challenge to prepare food that is acid reflux friendly. During the holiday season, we are tempted to indulge in all those fatty, sweet and acidic foods that we enjoyed so much in childhood. We like to think of this as comfort food, however, acid indigestion is anything but comfort to those who suffer from it.

Complete abstinence from acidic, fatty and sweet food would defeat the purpose of celebrating the holidays. Dishes that do not bring back memories of childhood would do the same. Thankfully, there are simple ways to make seasonal dishes healthier without ruining all the fun.

If you can’t resist that holiday drink or chocolate dessert then it would be wise to let moderation be your guide. Also, keep in mind that eating too much of even the most alkaline food can cause indigestion, as well.

I have created what I consider to be the perfect holiday menu. The dishes below retain the important flavors of the season, yet are healthy enough for most acid reflux sufferers to enjoy in comfort. The entire family will love this dinner. It’s also quick and uncomplicated to prepare. This menu will feed six easily with leftover beef.

Bon appetite!

SOUP COURSE

Country Style Creamed Pumpkin Soup

1 pat of unsalted butter

¼ cup natural chicken stock (Kitchen Basics, if possible)

1 Cup finely minced yellow onion

15 oz can pure pumpkin

Chicken stock (fill empty pumpkin can)

½ cup maple syrup

¼ tsp. cinnamon

Freshly grated nutmeg

¼ cup half & half

Crumbled nitrate free bacon, chopped chives and ¼ sour cream in squeeze bottle (optional)

In a 2 qt. soup pot heat butter and stock to the simmer.

Add minced onion and cook covered stirring occasionally until tender and translucent.

Blend in pumpkin and can of stock. Cook at the simmer for 10 minutes.

Blend in maple syrup and spices. Simmer another 5 minutes.

Take off heat and add half & half and mix well.

Note: This dish is best made the day before. Reheat in a double boiler.

Serve in a soup terrine and offer garnish on the side. Garnish with bacon for the non-gerd guests and chives for others. After plating the soup, make decorative zigzag patterns with sour cream from the squeeze bottle.

MAIN COURSE

Roasted Beef Tenderloin with Caramelized Root Vegetables

1 (4 to 5 pound) trimmed & tied tenderloin roast

Olive oil

Head of garlic, peeled and sliced

Salt and pepper

Fresh rosemary chopped

3 parsnips & 3 turnips peeled and cut into 1” pieces

½ pound peeled baby carrots

15 small pearl onions, peeled (make an X with knife at the root end)

1 pound new potatoes cut in half

Olive oil

Salt and pepper

Fresh chopped thyme

Parsley for garnish

Heat oven to 425 degrees F.

Place roast in roasting pan.

Massage thin coat of olive oil into roast.

Rub sliced garlic over roast and discard.

Season with salt & pepper to taste.

Insert meat thermometer into thickest area of roast.

Place vegetables in bowl & coat well with olive.

Season with salt & pepper to taste and mix well. Sprinkle with chopped thyme.

Empty vegetables into roasting pan around beef.

Roast for 40 – 50 minutes until the thermometer reads 140 degrees F.

Stir vegetables several times to keep moist.

When beef is done, remove to warm platter and tent with foil.

Let roast rest for 20 minutes.

If vegetables are not done, stir and continue to roast until tender and caramelized. Garnish with parsley.

Serve with horseradish sauce to those who are non-gerd and au jus from the cutting board, for those more sensitive.

Note: If using a convection roasting oven, adjust the cooking time accordingly.

SALAD/CHEESE COURSE

Belgium Endive, Toasted Walnuts & Blue Cheese with Walnut Vinaigrette

6 heads Belgium endive leaves washed & dried

1 cup toasted walnuts (toast lightly in heavy pan and shake skins off)

½ pound crumbled good blue cheese (Gorgonzola, Stilton or Roquefort)

4 tbsps. Sherry vinegar

1 large shallot finely minced

¾ cup walnut oil

¼ cup olive oil

Salt & pepper to taste:

In a bowl, whisk vinegar & shallots together. Slowly drizzle oil whisking continually until dressing becomes thick & creamy. Season with salt and pepper.

Toss together in a salad bowl; endive, walnuts, blue cheese and dressing.

DESSERT COURSE

Rustic Apple Tart with Apricot glaze

5 Golden Delicious apples, cored, peeled, quartered & sliced ¼ inch thick (toss in bowl with a little lemon juice to retard discoloration)

¼ cup sugar

1 tsp cinnamon

½ cup apricot jam

¼ cup dark rum

1 sheet commercial puff pastry (Dufour if you can find it, or any brand in the super market freezer case)

Preheat oven to 375 degrees F.

Slice apples with a mandolin or by hand and place in bowl tossing with lemon juice.

Place sheet of pastry on floured surface and turn edges in to form a border.

Place pastry on parchment paper covered cookie sheet & adjust.

Arrange apple slices neatly overlapping in alternate rows.

Sprinkle with sugar and cinnamon.

Place on middle rack of hot oven.

Bake for 40 – 45 minutes, or until golden brown.

Microwave apricot jam & rum in plastic wrap covered bowl on high for 30 seconds. Whisk to blend.

Paint finished tart with apricot mixture with pastry brush while still warm.

Serve with ice cream or crème fraiche. Garnish with a sprig of mint or fresh raspberries.

Note: This wonderfully festive dessert can be prepared hours before dinner is served. If you should use the wrong apple and, or if your apple patterns go amiss, don’t despair. You can’t go wrong with this rustic dish. It will look appetizing anyway it turns out. Just say that you intended it to be that way!

Bon appetite!

For more free recipes, articles and important information about acid reflux, please visit:
Reflux Gone Forever

© Wind Publishing

The Kendrick Fincher Memorial Foundation was developed to ensure children have proper hydration during athletic activities and that they have squeeze bottles with them at all events. Because of Kendrick’s death, procedures have been changed in the sports programs at the local schools to make it unlikely a similar accident will happen. We wish to work with any other schools or teams nationally to provide information on heat illness prevention.
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Can you help? Wish list from nonprofit agencies, Aug. 23
Following is a wish list of items and volunteer opportunitiesfrom nonprofit agencies in Racine County. They were provided bylocal nonprofit agencies.
Read more on The Journal Times

The Kendrick Fincher Memorial Foundation was developed to ensure children have proper hydration during athletic activities and that they have squeeze bottles with them at all events. Because of Kendrick’s death, procedures have been changed in the sports programs at the local schools to make it unlikely a similar accident will happen. We wish to work with any other schools or teams nationally to provide information on heat illness prevention.