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Another Rap to Add to Your Grocery Store Playlist

Another Rap to Add to Your Grocery Store Playlist

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The band Hollywood Ending decided to go into rapping instead of rock, ending up at the grocery store

Tween-y band Hollywood Ending might have a Radio Disney fan base, but at least they don't mind breaking the mold and trying their hand at rap. The teen boys decided to put together a grocery store rap, which, although not as fantastic as "Hot Cheetos and Takis," is definitely deserving of a spot on the list of food raps.

Sample lyrics: "Bisquick? I eat that up/ Aunt Jemima, I drink that up/ Woah there Vons you know wassup/ but now I need some Cocoa Puffs son." Unfortunately, the chorus needs some work (seriously? Work on those lyrics guys, that's supposed to be the catchiest part), and the boys could use some dance lessons from Usher.

Watch the entire video below (the rap starts one minute in), and you can download this to follow-up "Hot Cheetos and Takis" over on mediafire. Keep your ears peeled for a "YOLO" drop and Oreo love, especially as one guy raps, "Frosted Flakes yeah we need that/ eatin' Oreos 'til we fat/ Double Stuff yeah I mess with that / reduced fat I don't eat that crap." Also, it kind of just sounds like they're in a bodega.

Build a Healthy Salad

What you sprinkle over your greens, as well as the amount can make or break a salad. Here, we give you the scoop on a few unexpected toppings that will boost the flavor and healthfulness of your salad. Using small amounts and different combinations of ingredients can help add variety to your salads but without all the extra calories.

Salads in Bloom

Your salad has greens, veggies, even fruits &mdash so why not go further into the garden and add flowers too? Edible flowers, which include marigolds, violets, roses, nasturtiums, chive blossoms and pansies, can add color and flavor to your salad. Just be sure to use flowers that are labeled as edible, like the ones you can find in the produce section at the grocery store. Other blooms, which are sold at nurseries and florists may be toxic or grown with dangerous pesticides. Kitchen herb gardens also work well as a way to produce both flowers and plants for edible purposes.

Parsley, Sage, Rosemary and Thyme

Herbs, whether fresh or dried, are another way to add flavor to salads. Many supermarkets offer fresh herbs already packaged or as plants. Both fresh and dried herbs can be sprinkled on top as garnishes or used to make flavorful vinegars or salad dressings. Try experimenting with different combinations, but start out small. It&rsquos also important to know that if a recipe calls for dried herbs, and you want to substitute fresh &ndash one teaspoon of dried is equal to one tablespoon (3 teaspoons) of fresh snipped herbs.

Going Green

Avocados not only taste great, but they are also a good source of heart-healthy monounsaturated fat and contain several vitamins and minerals, including vitamin E and potassium. They also provide a decent amount of dietary fiber, which most Americans don&rsquot get enough of. Avocados are also very versatile. For example, they can be chopped up and added as a salad ingredient or pureed into a dressing. It&rsquos best to prepare them right before serving, because once an avocado is sliced, it will start to discolor. A little squeeze of lemon or lime juice can also help prevent it from browning.

Texture You Can Sink Your Teeth Into

Nuts and seeds not only add interesting flavors to foods, but the crunch they provide can be just what a salad needs sometimes. Sprinkle small amounts of nuts and seeds, such as walnuts, pecans, sunflower seeds, pumpkin seeds, or even pine nuts. They will provide unique flavors and textures when used as salad toppings.

Another ingredient that can really make a salad more satisfying are beans. There are so many varieties to experiment with, but more common types used in salads include black beans, chickpeas (also known as garbanzo beans), and edamame. Cooked beans whether they are purchased frozen, dried, or canned are all good options and a convenient way to get a plant-based source of lean protein.

Croutons typically get a bad rap, but if you make your own and use whole grain breads they can help you meet your daily goal for dietary fiber. Another option is to serve a scoop of cooked whole grains, like quinoa or bulgur, over a mixture of salad greens. It's a great way to get the best of both food groups at one meal.

Looking for ways to get more calcium and vitamin D in your diet? A sprinkle of shredded cheese, such as mozzarella or Parmesan, or crumbled feta can add a lot of flavor with just a small amount. Plus, they are good sources of calcium. Eggs provide vitamin D and when hard boiled, make a great topping for salads.

A Touch of Sweetness

We all know that berries, apples, oranges and pears taste great on their own, but paired with salad greens, the combination of flavors can be extraordinary. Dried fruits, like cherries, cranberries, apricots or raisins can also liven up a salad and may be more convenient to use at certain times of the year. Plus, their flavor has been concentrated, so a smaller amount of dried fruit will provide the same intense flavor as its fresh, whole form.

Dressing It Up

Oils, which are considered a healthier form of fat, are needed on a regular basis but only in small amounts. They provide important nutrients and help with the absorption of others, like vitamins A, D, E and K. Fats also help promote a feeling of fullness. Depending on which type of salad dressing you choose, the recommended serving size is just one to two tablespoons &ndash one for mayonnaise-based dressings and two for oil-based ones.

Variety is Key

Try experimenting with different recipes and an assortment of different colored vegetables to keep the salad combinations exciting and healthful. Being mindful of portions and choosing ingredients that pack a lot of flavor and texture but in small amounts will also help. Plus, it will prevent your taste buds from becoming bored.

"Greens like turnips, mustard, collards, and cabbage freeze really well after cooking. You can get them for cheap, cook a big batch, separate into servings, and freeze." u/electriclobster

"Some curries, stews, and chilis get better the longer you leave them and warm them up. Also, leftover chili and rice makes an amazing next-day burrito."

Irresistible Roasted Red Pepper Hummus

When we first figured out how to make our own hummus, we were shocked at how easy (and fast) it is. With just a few simple tricks, you really can make creamy smooth hummus at home. Plus, since it really is so easy, we love adding extra flavor like sweet roasted red peppers. Two things here. First, we use canned chickpeas, which is much, much quicker than using dried. Some swear by soaking and cooking their own dried chickpeas, but we’re just not that organized and love that canned chickpeas means we can enjoy our hummus in 10 minutes. Second, our recipe calls for tahini, a creamy paste made from sesame seeds. You can usually find tahini in larger grocery stores or specialty markets, or you can actually make it at home.


Paprika's built in web browser lets you easily search the internet for your favorite recipes and save recipes from many different websites.

Using the Browser

The upper toolbar contains a combined address bar and search bar, and buttons for the standard browser actions: back, forward, reload, and stop.

Type a URL into the address bar to navigate to that page (ex: ), or type in a search term to perform a Google Recipe Search. (ex: beet salad ).

The Bookmarks button displays your current bookmarks. From there you can load a bookmark into the browser, edit a bookmark, and add new bookmarks to the list. Bookmarks sync with other cloud data. Note The bookmark labeled Paprika Home displays instructions on how to download recipes from the browser and a list of favorite sites to get you started.

The lower toolbar displays tools for saving recipes.

Clipping Recipes Online

Paprika supports clipping recipes from hundreds of different recipe sites. In order to clip a recipe:

  1. Use the web browser to browse to a recipe you would like to save.
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Manually Saving Recipes Using the Clipboard Tools

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SideChef: Recipes, Meal Planner, Grocery Shopping

SideChef’s 18,000 step-by-step recipes help you get from “what’s for dinner?” to cooking your next meal in just minutes. Filter by diet and preferences, search by ingredients, create a grocery list, and instantly shop ingredients on Walmart and Amazon Fresh. Called “best app” by USA Today and the New York Times’s “favorite cooking app,” SideChef empowers you to eat healthier, save money, and live your most delicious life.
Quickly find recipe inspiration tailored to your specific preferences. Filter by dietary requirements, allergies, food preferences, and ingredients you already have at home to find a recipe you like in less than one minute.

Easily create a grocery list, and shop ingredients directly through Walmart and Amazon Fresh (U.S. only). Ingredients are intelligently matched to in-store products, and updated with real-time prices and availability. Make smarter decisions by seeing the percentage of each ingredient used in a recipe – an easy way to plan for leftovers and minimize food waste, while also saving money.

New to cooking? Our step-by-step recipes include an image or video at every cooking step so you know exactly what to do. Built-in timers ensure you never overcook anything again, while how-to videos teach you valuable culinary skills – from how to properly dice an onion, to how to press tofu. Rate recipes, upload photos, exchange tips, anad share cooking fails and successes with the SideChef home cooking community.

Use our meal planning tool to select recipes for the week, or save appealing recipes to your cookbook. Browse thousands of curated recipe collections and meal plans for more inspiration and ideas on what you’ll cook next.

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Tofu gets a bad rap sometimes. Here’s how to make it great.

Tofu has long since ceased to be a special ingredient, especially now that meatless eating has become mainstream. But it still confounds some of us. Perhaps because it’s so versatile — you can do so much with it, you may not know where to start. Plus, it often takes a little extra work to get the best results.

If you’re interested in improving your tofu IQ, here are four points to consider.

Know the types. All tofu starts with milk from ground soybeans. Salt and other ingredients are added to form curds, which are drained to varying degrees to form products of different consistencies. Common types of block tofu are extra-firm, firm and soft. Silken tofu goes through a slightly altered process and is not drained, giving it a smooth, custardlike texture. Another more recent addition to the field is sprouted tofu, which is made with soy beans that have sprouted proponents argue that makes it easier to digest and a better source of certain nutrients. Most tofu you’re likely to see at your grocery store is packed in water, but you may come across other tofu that is vacuum-packed or in shelf-stable cartons.

In “This Can’t Be Tofu!” (written waaay back in 2000), chef and cookbook author Deborah Madison said that firm (you may see it labeled as “regular”) tofu was her all-purpose choice. “If you’re going to buy tofu but don’t know how you’re going to use it, you’ll be safest buying regular or firm tofu,” she wrote.

Prep it. For many of the most common applications (pan-frying/sauteing, baking, etc.), you will want to drain and then dry water-packed tofu. Most often I do this by cutting it into slabs or cubes and letting it rest on a few layers of paper towels spread on a rimmed baking sheet while I prep other recipe ingredients. If you really want to press out a lot of liquid, you can wrap the block of tofu in several layers of paper towels and place it between two trays or plates, the top of which is weighted with something heavy, such as a large can of tomatoes. Another option: Set the drained and wrapped tofu blocks on a microwave-safe plate and microwave on HIGH for 30 seconds. Remove the paper towels, rewrap the tofu with fresh ones, and microwave on HIGH for another 30 seconds. Repeat one or two times, until the tofu is noticeably firmer.

Madison is not a believer in tofu’s effectiveness at soaking up marinades. She says those flavored liquids primarily penetrate the surface of the tofu, but you can improve the bean curd’s absorbency by freezing it before you marinate. Freezing tofu causes the water to expand, leaving behind pockets of air that allow more marinade or sauce to penetrate. Tofu that has been frozen also gets a little closer to the texture of meat, with a spongier, chewier consistency. (You can freeze any type of tofu for long-term storage. Your other option is to keep leftovers in the refrigerator for up to a week, submerged in water you change daily.)


As well as making grocery shopping easier, Mealime (download for iOS or Android) helps make your shopping list healthier.

The app helps you plan meals with more than 200 personalized options such as gluten-free, vegetarian, allergy restrictions, how many people you're feeding and how many meals you need.

Once you build your meal plan, the ingredients you'll need transfer automatically to your shopping list. You might even get out of the store faster because Mealime includes step-by-step grocery list optimization with standard store layouts.

The app offers a free and Premium version. Mealime doesn't look like it has a built-in list collaboration feature, but family members could share login information to sync the grocery list.

/>Mealime/Screenshots by Shelby Brown/CNET

Meal Plans, Recipes, Grocery lists and Inventory!

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Creative recipes for cooking with cucumbers

1. Pickled cucumbers (aka pickles)

Photo: The Mediterranean Dish

There are so many things to pickle that you didn’t know could be pickled. But if you have more cucumbers than you know what to do with, several Cook With Us members pointed out that you can always turn them into, you know, pickles. Pickling completely transforms the taste, especially if you add anti-inflammatory spices like garlic, bay leaves, and dill.

If you need some directions to get you started with pickling, check out this recipe from The Mediterranean Dish, which breaks it down step by step.

2. Tzatziki dip with cucumbers

Photo: Love and Lemons

Another Cook With Us member shared that she likes to blend her cucumbers with Greek yogurt, olive oil, and dill turning it into a creamy dip. It’s one that happens to go well with raw, sliced cucumbers. You can also be spread this concoction onto sandwiches or us it as a dressing for salads and grain bowls. Try making it yourself with this recipe from Love and Lemons.

3. High-protein stuffed cucumbers

Photo: Emily Kyle Nutrition

You’ve probably stuffed peppers or avocados, but what about cucumbers? “I like to cut them length-wise, scoop out the middle, and fill the center with tuna,” one member shared. The combo of protein, healthy fats, and fiber with just these two ingredients makes it the perfect healthy snack. And that crunch is so darn satisfying. This recipe from registered dietitian Emily Kyle, RD, shows exactly how to do it. You can also save the pulp for one of the other uses rounded up here, like the tzatziki dip.

4. Cucumber juice

Photo: Getty Images/Tony C French

One Cook With Us member shared her simple recipe for a refreshing summer juice: cucumbers, celery, pineapple, ginger, and apples. All you have to do is cut them up, throw ’em in the blender, and voila&mdashthe perfect summer sip on a hot day. Here’s an easy recipe from Yumna Jawad of Feel Good Foodie.

5. Cold cucumber summer soup

If your summer soup recipe repertoire begins and ends with gazpacho, you’re doing yourself a serious disservice. Cucumbers blended with yogurt and olive oil make the perfect quick summer lunch. Watch the video above to see how to make this delicious cucumber recipe.

6. Smashed cucumber toast

Photo: Getty Images/

One Cook With Us member shared that she likes to mix up her morning toast by topping a whole grain slice with mashed up cucumbers and spices. You’ll still need some protein and healthy fats in order to make this a fully satiating morning meal, so add some egg, tuna, or chickpeas in order to round it out as the perfect meal for any time of day.

A dietitian’s guide to the most hydrating foods:

Looking for more recipe ideas? Join Well+Good’s Cook With Us Facebook group.

Watch the video: Top 50 Rap Songs August 2021 (May 2022).


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