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5 on Friday: 5 Made in the USA Picks

5 on Friday: 5 Made in the USA Picks

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Take "buy local" to the next level with these patriotic picks. By April Hardwick, Photos by Randy Mayor

Eating healthy should still be delicious.

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Best air fryers in 2021

Here are the best air fryers, for every family's needs and budget.

The best air fryers are the perfect tool to crisp up your food without being too unhealthy about it. These countertop devices need just a fraction of oil to cook all the best fried foods, should you ever been in the mood for fried treats without all the grease and fat.

They are, at their core, super-powered convection overs, and can be used for all sorts of cooking including roasting and baking if the need arises. And there's no meddlesome oil to dispose of when you're done. If all that sounds appealing, make sure to check out the best fryers money can buy.

Is water flossing as effective as regular flossing?

Not quite, but the two methods are different. Water flossing covers more surface area, while regular flossing is best for the spaces between your teeth and below the gum line to prevent tartar buildup and cavities between teeth. String floss is also able to wrap around the teeth, which water flossers can't accomplish.

"Both [water flossing and flossing] have their own specific areas of effectiveness, so the ideal dental hygiene program takes advantage of both methods," says Dr. Harwood. Here's a good rule of thumb to follow, according to dentists: Brush your teeth first, then use traditional string floss to remove anything stuck between your teeth and keep gums healthy, and finish off with a water flosser to flush it all out.

Both dentists agree that people with braces will benefit from a water flosser, because wires make it hard to use traditional floss. Sally Cram, DDS, a practicing periodontist in Washington, D.C., says that water flossers "are very good at flushing out food and debris that gets caught in and around the brackets." Water flossers are also a great option for elderly people or anyone with manual dexterity problems. "Wrapping the floss around their finger can be discomforting, especially if they suffer from arthritis," adds Dr. Harwood.

The bottom line: Water flossing should be an addition (not a replacement) to regular flossing for most people. But if you know that there's no chance you'll actually use regular floss, a water flosser is better than nothing. These are the best water flossers to buy in 2020:

Picks and Predictions for Week 10 Matchup With Los Angeles Rams

The Seahawks (6-2) will look to retain their position atop the NFC West when they visit the Los Angeles Rams (5-3) for a Week 10 divisional matchup this Sunday. The Hawks come in off a disappointing 44-34 loss to the Buffalo Bills a week ago, while the Rams return from their bye after having lost to the Miami Dolphins on November 1.

Kickoff is set for 1:25 p.m. on Sunday, with the Seahawks making their debut at the Rams' brand new home, SoFi Stadium. The game will air live on FOX.

ESPN’s Brady Henderson and Lindsey Thiry both expect a Seahawks loss by an identical score of 28-26. Thiry cited the Rams' tough defense, and a guy named Aaron Donald, as key factors for the Hawks to overcome:

"The Seahawks' offense ranks among the best in the league and leads the NFL in scoring, averaging 34.3 points per game," she said. "However, the Rams' defense is stout under first-year coordinator Brandon Staley and is allowing an average of 19 points per game, second best in the league. The Seahawks' offense will be the Rams' greatest test since they fell in Week 3 to the Bills, who also defeated the Seahawks, in Week 9. Watch for defensive tackle Aaron Donald to try to disrupt QB Russell Wilson, whom he has sacked 12 times in his career, more than any other quarterback."

CBS Sports’ Will Brinson predicts a high-scoring game like we’ve seen for much of this season, but doesn't think the Hawks will be able to pull this one out on the road. He likes the Rams 45-37:

"Heeeee-yuge matchup in the NFC West here. And it will come down to how Sean McVay plays this one. If he's smart, he won't bother running too much and just let Jared Goff hit crosser after crosser against the Seahawks defense. Surely they won't blitz like crazy again this week? It didn't work well against Josh Allen. Pressure makes Goff crater, but if McVay preps him well they can carve up Seattle in the pass game … Russell Wilson passing aggressively and the other team knowing it has to keep scoring? Makes for a ton of points a la last week."

To that end, Sporting News’ Bill Bender thinks Wilson and the offense will be able to do enough for a 31-28 win: "The Seahawks' defense remains an issue, and the Rams had a bye week to scheme for a key NFC West showdown," Bender said. "Los Angeles has won three of the last four meetings, all of which have been decided by five points or less. This time, Russell Wilson leads the game-winning drive."’s Gregg Rosenthal also predicts a close game, but likes the Rams to win, 30-27: "Pete Carroll is 2-4 vs. Sean McVay, struggling against L.A. even during the Rams' worst days of December 2019," he said. "Add whiz kid Rams defensive coordinator Brandon Staley to the mix against a Seahawks offensive line trending the wrong way, and the Rams have more ways to win."

Yahoo Sports’ Frank Schwab also says that the Seahawks’ suspect defense will be exploited by Sean McVay and the Rams: "Seattle just can't cover receivers," Schwab said. "It's scary to pick against Russell Wilson, but it feels everything has to go exactly right for the offense to make up for the defense giving up barrels of point[s] and yards. Sean McVay had an extra week to prepare and I think the Rams offense will feast."

Nate Davis and six other USA Today sports writers made their Week 10 picks — four of them went with the Seahawks while the other three took the Rams, with all scores decided by four points or less.

Three of the four Seattle Times sports writers chose the Rams, but Adam Jude likes the Seahawks to win by a score of 38-35: "Seattle's vast defensive issues won't all get solved in one week, but the Seahawks should have just enough firepower — and pride — to slow down a limited QB like Jared Goff," Jude said. "And Russell Wilson has shown time and again how good he is in bounce-back performances after a loss. This is his chance to nudge back to the forefront in the MVP race."

Cypriot Easter bread (flaounes)

This traditional Cypriot recipe for Easter bread involves two hours of preparation, but you can lighten the workload by asking friends or family to help. There’s enough for 50 pieces – more than enough to go around!



Skill level


  • 1 kg Romano cheese, grated
  • 250 g haloumi, grated
  • 50 g fresh yeast, dissolved in 125 ml (½ cup) warm milk and ½ tsp white sugar
  • 180 g (1 cup) fine semolina
  • 150 g (1 cup) plain flour
  • 7 eggs
  • 1 small bunch mint, leaves picked and chopped
  • 1½ tsp baking powder
  • 170 g (1 cup) sultanas, or to taste
  • 1 kg plain flour
  • 5 g mastic, crushed (see Note)
  • 10 g mahlepi, crushed (see Note)
  • 40 g fresh yeast, dissolved in 125 ml (½ cup) warm milk and ½ tsp white sugar
  • 125 g soft unsalted butter
  • pinch of salt
  • 1 litre (4 cups) milk , approximately
  • 250 g sesame seeds
  • dash of white vinegar
  • 6 egg yolks, lightly beaten

Cook's notes

Oven temperatures are for conventional if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml 1 tablespoon equals 20 ml 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.


Resting time 1 hour
Chilling/freezing time overnight

You will need to begin this recipe 1 day ahead.

To make the filling, combine the cheeses, yeast mixture, semolina, plain flour and eggs in a large bowl. Cover and refrigerate overnight. The following day, stir in the mint, baking powder and sultanas until well combined.

To make the pastry, place the flour, mastic, mahlepi, yeast mixture, butter and salt in a large bowl.

Adding the milk a little at a time, knead ingredients together until soft but not sticky. Cover with plastic wrap, a towel or blanket, and set aside to rest for 1 hour.

Meanwhile, to make the glaze, place the sesame seeds, vinegar and enough water to cover in a small saucepan and bring to boil. Drain well and spread seeds over a tea towel to dry.

To assemble, divide dough into large pieces and roll out on a lightly floured work surface until about 3 mm thick. Using a saucer as a template, cut into 18 cm rounds.

Preheat the oven to 180°C. Line baking trays with baking paper. Firmly press one side of pastry rounds into sesame seeds on tea towel to coat bases well. Place 1 heaped tbsp of filling into centre and fold in three sides to make a rounded triangle shape, leaving a gap in centre with filling exposed.

Place on prepared trays. Brush tops with beaten egg yolk and bake for 30 minutes, or until golden.

• Mastic is the hardened resin from a small evergreen tree found mainly on the Greek island of Chios. It is used to flavour Greek and Cypriot baked goods, sweets, drinks and ice-cream. It’s available from Greek food stores and good delicatessens.
• Mahlepi (or mahlab) is a spice made from ground cherry pits. It is usually sold whole and needs to be ground using a mortar and pestle before using. Use it to add a sweet, spicy fragrance to sweet breads. It’s available from Greek food stores.

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  • Grease or line your muffin pan with silicone liners for easy removal
  • Do not overfill – only fill each tin 1/2 – 2/3 full
  • This recipe can be doubled for meal prep or to feed a crowd
  • Use your favorite combo of vegetables or protein – be sure to chop them up into bite-sized pieces
  • Since ham and sausage can tend to have a lot of fillers and extras, be sure to use a brand with less nitrates (Whole Foods or Trader Joe’s has a few great ones)
  • Season with your favorite spices and herbs – not a fan of basil? Leave it out and use thyme or for an extra kick, cumin or Cayenne pepper instead.

The best part about making breakfast egg muffins is how easy they are to customize. I’m sharing 9 recipes here today but you can definitely make them all the same kind!

My kids love having different options for breakfast so I love switching up the add-ins and flavors. If you are dairy-free or want to make vegetarian egg muffins or paleo egg muffins, you can simply leave out the cheese or use a dairy-free cheese.

And then all you have to do is mix and match any protein, veggies and seasonings you like.


  • eggs
  • salt
  • black pepper
  • broccoli
  • cheddar cheese
  • garlic powder
  • thyme


  • eggs
  • salt
  • pepper
  • garlic powder
  • cooked chicken
  • green onions
  • buffalo sauce


  • eggs
  • salt
  • pepper
  • ham
  • cheddar cheese
  • garlic powder
  • onion powder
  • mustard (optional)


  • eggs
  • salt
  • pepper
  • toasted sesame oil
  • chopped kimchi
  • diced red bell pepper
  • crumbled cooked bacon (optional)


  • eggs
  • salt
  • pepper
  • jalapenos
  • bacon
  • cream cheese
  • cheddar
  • garlic powder
  • onion powder


  • eggs
  • salt
  • pepper
  • mushrooms
  • spinach
  • crumbled bacon


  • eggs
  • salt
  • pepper
  • spinach
  • Parmesan cheese
  • garlic powder


  • eggs
  • salt
  • pepper
  • sun-dried tomatoes
  • spinach
  • fresh basil


  • eggs
  • salt
  • pepper
  • tomatoes
  • spinach
  • Italian seasoning
  • garlic powder

5 on Friday: 5 Made in the USA Picks - Recipes

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I'm Todd Wilbur, Chronic Food Hacker

For 30 years I've been deconstructing America's most iconic brand-name foods to make the best original clone recipes for you to use at home. Welcome to my lab.

Includes eight (8) 79¢ recipes of your choice each month!

In early 1985, restaurateur Rich Komen felt there was a specialty niche in convenience-food service just waiting to be filled. His idea was to create an efficient outlet that could serve freshly made cinnamon rolls in shopping malls throughout the country. It took nine months for Komen and his staff to develop a cinnamon roll recipe he knew customers would consider the "freshest, gooiest, and most mouthwatering cinnamon roll ever tasted." The concept was tested for the first time in Seattle's Sea-Tac mall later that year, with workers mixing, proofing, rolling, and baking the rolls in full view of customers. Now, more than 626 outlets later, Cinnabon has become the fastest-growing cinnamon roll bakery in the world.

Menu Description: "Chicken breast tenderloins sauteed with bell peppers, roasted garlic and onions in a garlic cream sauce over angel hair."

This dish is a big favorite of Olive Garden regulars. Chicken tenderloins are lightly breaded and sauteed along with colorful bell peppers and chopped red onion. Angel hair pasta is tossed into the pan along with a healthy dose of fresh scampi sauce. The sauce is really the star, so you might think about doubling the recipe. If you're cooking for two, you can prepare this dish for the table in one large skillet, saving the remaining ingredients for another meal. If you're making all four servings at once, you need two skillets. If you can't find fresh chicken tenderloins (the tender part of the chicken breast), you can usually find bags of them in the freezer section.

Find more delicious recipes for Olive Garden's most famous dishes here.

Menu Description: "Spicy, shredded beef, braised with our own chipotle adobo, cumin, cloves, garlic and oregano."

The original Mexican dish barbacoa was traditionally prepared by cooking almost any kind of meat goat, fish, chicken, or cow cheek meat, to name just a few, in a pit covered with leaves over low heat for many hours, until tender. When the dish made its way into the United States via Texas the word transformed into "barbecue" and the preparation changed to incorporate above-ground techniques such as smoking and grilling. The good news is that we can recreate the beef barbacoa that Chipotle has made popular on its ginormous burritos without digging any holes in our backyard or tracking down a local source for fresh cow faces. After braising about 30 pounds of chuck roasts, I finally discovered the perfect Chipotle Mexican Grill barbacoa burrito copycat recipe with a taste-alike adobo sauce that fills your roast with flavor as it slowly cooks to a fork-tender delicacy on your stovetop over 5 to 6 hours. Part of the secret for great adobo sauce is toasting whole cumin seeds and cloves and then grinding them in a coffee grinder (measure the spices after grinding them). Since the braising process takes so long, start early in the day and get ready for a big dinner, because I've also included clones here for Chipotle's pico de gallo, pinto beans, and delicious cilantro-lime rice to make your burritos complete. You can add your choice of cheese, plus guacamole and sour cream for a super-deluxe clone version. If you prefer chicken burritos, head on over to my clone recipe for Qdoba Grilled Adobo Chicken.

By sneaking around to the back of a HoneyBaked Ham store I witnessed the glazing process through an open door. The hams are delivered to each of the 300 HoneyBaked outlets already smoked, but without the glaze. It is only when the ham gets to your local HoneyBaked store that a special machine thin-slices the tender meat in a spiral fashion around the bone. Then, one at a time, each ham is then coated with the glaze—a blend that is similar to what might be used to make pumpkin pie. This sweet coating is then caramelized with a blowtorch by hand until the glaze bubbles and melts, turning golden brown. If needed, more of the coating is added, and the blowtorch is fired up until the glaze is just right. It's this careful process that turns the same size ham that costs 20 dollars in a supermarket into one that customers gladly shell out 3 to 4 times as much to share during the holiday season.

For this HoneyBaked Ham glaze copycat recipe, we will re-create the glaze that you can apply to a smoked/cooked bone-in ham of your choice. Look for a ham that is pre-sliced. Otherwise you'll have to slice it yourself with a sharp knife, then the glaze will be applied. To get the coating just right you must use a blowtorch. Get the kind that is used for creme brulee from almost any kitchen supply store. They're usually pretty cheap. And don't worry—I didn't leave out an ingredient. No honey is necessary to re-create this flavorful glaze.

They're the world's most famous French fries, responsible for one-third of all U.S. French fry sales, and many say they're the best. These fried spud strips are so popular that Burger King even changed its own recipe to better compete with the secret formula from Mickey D's. One-quarter of all meals served today in American restaurants come with fries a fact that thrills restaurateurs since fries are the most profitable menu item in the food industry. Proper preparation steps were developed by McDonald's to minimize in-store preparation time, while producing a fry that is soft on the inside and crispy on the outside. This clone requires a two-step frying process to replicate the same qualities: the fries are par-fried, frozen, then fried once more to crispy just before serving. Be sure to use a slicer to cut the fries for a consistent thickness (1/4-inch is perfect) and for a cooking result that will make them just like the real thing. As for the rumor that you must soak the fries in sugar water to help them turn golden brown, I also found that not to be necessary. If the potatoes have properly developed they contain enough sugar on their own to make a good clone with great color.

Now, how about a Big Mac or Quarter Pounder to go with those fries? Click here for a list of all my McDonald's copycat recipes.

Here's a dish from a rapidly growing Chinese food chain that should satisfy anyone who loves the famous marinated bourbon chicken found in food courts across America. The sauce is the whole thing here, and it's quick to make right on your own stove-top. Just fire up the barbecue or indoor grill for the chicken and whip up a little white rice to serve on the side. Panda Express - now 370 restaurants strong - is the fastest-growing Asian food chain in the world. You'll find these tasty little quick-service food outlets in supermarkets, casinos, sports arenas, college campuses, and malls across the country passing out free samples for the asking.

Menu Description: "Fire-roasted chicken breast topped with mushrooms, prosciutto and our Florio Marsala wine sauce."

To reverse-engineer this big-time favorite entree, I ordered the dish to go, with the sauce on the side, so that I could separately analyze each component. After some trial and error in the underground lab, I found that recreating the secret sauce from scratch is easy enough with a couple small cans of sliced mushrooms, a bit of prosciutto, some Marsala wine, shallots, garlic and a few other good things. Cooking the chicken requires a very hot grill. The restaurant chain grills chicken breasts over a blazing real wood fire, so crank your grill up high enough to get the flames nipping at your cluckers (not a euphemism) for this Carrabba's chicken marsala recipe. If your grill has a lid, keep it open so you can watch for nasty flare-ups.

Click here for more of your favorite dishes from Carrabba's.

One of the tastiest dipping sauces that you can choose with your order of Chicken McNuggets is this sweet-and-sour creamy Dijon mustard. No longer shall you find it necessary to beg for extra packets of this sauce with your next box of cluck chunks. Now, with just four ingredients, you can from this day forward mix up the stuff at home anytime you want to use it as a spread on savory sandwiches (great with ham!) or as a dipping sauce for your own home-cooked nuggets or chicken strips.

The first Auntie Anne's pretzel store opened in 1988 in the heart of pretzel country—a Pennsylvanian Amish farmers' market. Over 500 stores later, Auntie Anne's is one of the most requested secret clone recipes around, especially on the internet. Many of the copycat Auntie Anne's soft pretzel recipes passed around the Web require bread flour, and some use honey as a sweetener. But by studying the Auntie Anne's home pretzel-making kit in the secret underground laboratory, I've discovered a better solution for re-creating the delicious mall treats than any clone recipe out there. For the best quality dough, you just need all-purpose flour. And powdered sugar works great to perfectly sweeten the dough. Now you just have to decide if you want to make the more traditional salted pretzels, or the sweet cinnamon sugar-coated kind. Decisions, decisions.

Exclusive signed copy. America's best copycat recipes! Save money and amaze your friends with all-new culinary carbon copies from the Clone Recipe King!

For more than 30 years, Todd Wilbur has been obsessed with reverse-engineering famous foods. Using every day ingredients to replicate signature restaurant dishes at home, Todd shares his delectable discoveries with readers everywhere.

Now, his super-sleuthing taste buds are back to work in the third installment of his mega-bestselling Top Secret Restaurant Recipes series, with 150 sensational new recipes that unlock the delicious formulas for re-creating your favorite dishes from America's most popular restaurant chains. Todd's top secret blueprints and simple step-by-step instructions guarantee great success for even novice cooks. And when preparing these amazing taste-alike dishes at home, you'll be paying up to 75 percent less than eating out!

Find out how to make your own home versions of: Pizza Hut Pan Pizza, T.G.I. Friday's Crispy Green Bean Fries, Buca di Beppo Chicken Limone, Serendipity 3 Frrrozen Hot Chocolate, P.F. Chang's Kung Pao Chicken, Max & Erma's Tortilla Soup, Cracker Barrel Double Chocolate Fudge Coca-Cola Cake, Olive Garden Breadsticks, Cheesecake Factory Fresh Banana Cream Cheesecake, Carrabba's Chicken Bryan, Famous Dave's Corn Muffins, Outback Steakhouse Chocolate Thunder from Down Under, T.G.I. Friday's Jack Daniel's Glazed Ribs, and much, much more.

Simple. Foolproof. Easy to Prepare. And so delicious you'll swear it's the real thing!

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