1. Pizza Hut
2. Domino’s
3. Papa John’s
4. Starbucks
5. McDonald’s
6. Olive Garden
7. Subway
8. Applebee’s
9. Jimmy John’s
10. Buffalo Wild Wings
Test
Monday, December 26, 2011
Sunday, December 25, 2011
Saturday, December 24, 2011
Friday, December 23, 2011
Thursday, December 22, 2011
Wednesday, December 21, 2011
Saturday, December 17, 2011
FYI / Does Celery Have Negative Calories
Find out from authors Bruce Weinstein and Mark Scarbrough in LOBSTERS SCREAM WHEN YOU BOIL THEM
Friday, December 16, 2011
Rib Roast With Chipotle Bleu Sauce and Mushroom-Brie Cups
Publix Apron's Simple Meals suggests Rib Roast With Chipotle Bleu Sauce and Mushroom-Brie Cups. To print the full recipe, click here http://www.publix.com/aprons/meals/PrintableMeal.do?mealId=6531
Tuesday, December 13, 2011
Cranberries Unwrapped-Food Network
Unwrapped discovers there's more to the saucy cranberry than meets the eye. This video is part of Unwrapped show hosted by Marc Summers.
Saturday, December 10, 2011
Friday, December 9, 2011
Thursday, December 8, 2011
REVIEW / On Fort Lauderdale beach, Atlantic Resort’s restaurant reborn as a brilliant brasserie
SCENE
Replacing Trina, which had lost its way, East End Brasserie is a new restaurant. The decor is much brighter and more casual, reflecting the French bistro theme. Everything is done in-house, including the ice cream and desserts You won’t find the usual sky-high beach markups. The most expensive dish is a $36 beef Wellington.
FOOD
Entree: coriander-crusted rack of lamb... The decadent beef Wellington is a seven-ounce portion of ultra tender filet mignon slathered with mushroom duxelles.
Sides: the beets in ginger cream sauce and the thinly sliced, caramelized brussels sprouts.
Desserts: Creamsicle crème brûlée, elegant dark chocolate mousse bombe
Read more @ Rochelle Koff @ Miami Herald
Other reviews
Inside Fort Lauderdale "The eggs were competently poached and the hollandaise was light and good. The potatoes were special; the skins were cooked to a crispy texture similar to tempura; while the inside was soft."
New Times "Traditional French onion soup, escargots, and tuna tartare share space under the appetizers ($9 to $19) with butternut squash wontons and a hearts of palm salad ($10)."
Open Table "Service was attentive but not overdone. I recommend this place for a nice relaxing night out"
Sites
Official Web Site - Facebook
Replacing Trina, which had lost its way, East End Brasserie is a new restaurant. The decor is much brighter and more casual, reflecting the French bistro theme. Everything is done in-house, including the ice cream and desserts You won’t find the usual sky-high beach markups. The most expensive dish is a $36 beef Wellington.
FOOD
Entree: coriander-crusted rack of lamb... The decadent beef Wellington is a seven-ounce portion of ultra tender filet mignon slathered with mushroom duxelles.
Sides: the beets in ginger cream sauce and the thinly sliced, caramelized brussels sprouts.
Desserts: Creamsicle crème brûlée, elegant dark chocolate mousse bombe
Read more @ Rochelle Koff @ Miami Herald
--------------------------------------------------------------------------
Other reviews
Inside Fort Lauderdale "The eggs were competently poached and the hollandaise was light and good. The potatoes were special; the skins were cooked to a crispy texture similar to tempura; while the inside was soft."
New Times "Traditional French onion soup, escargots, and tuna tartare share space under the appetizers ($9 to $19) with butternut squash wontons and a hearts of palm salad ($10)."
Open Table "Service was attentive but not overdone. I recommend this place for a nice relaxing night out"
Sites
Official Web Site - Facebook
HOW 2 / Red Velvet Cake Recipe Demonstration
Stephanie Jaworski of Joyofbaking.com demonstrates how to make a Red Velvet Cake. A Red Velvet Cake is very dramatic looking with its bright red color that is offset by a creamy white frosting. If we look beyond the striking appearance of this cake, we will find that it has a mild chocolate flavor with a moist and tender crumb. The mild chocolate flavor comes from adding a small amount of cocoa powder to the batter and buttermilk gives it a moist and tender crumb.
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