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Informative Articles
Every once in a while a cookie comes along that is so delicious it deserves a special title. This cookie recipe has certainly earned a place in the cookie lover’s hall of fame. To find out whether these are really the world’s best cookies, you’ll...
Bread Pudding Recipe
I can remember as a small child my mother making bread pudding. It always seemed to take forever with those wonderfully sweet aromas wafting throughout the house. Then when the bread pudding was finally ready she would call me to the table to sit...
Chili Recipe
Here is a sure crowd pleaser. This is a chili recipe that can be cooked either on the stove or in a slow cooker/crock pot. My Dad always made the best chili, but he refused to put tomatoes in it. I personally love tomatoes in my chili recipe. He, on...
Christmas Recipes: Main Dishes. No.10 of 12 - Lamb with Chestnut and Tomato Relish
Christmas recipe serves: 6 calories per serving: 450 preparation time: 15 minutes cooking time: 20 minutes not suitable for freezing Christmas recipe ingredients: chestnuts, peeled cooked, 175 g (6 oz) tomatoes, cherry 75 g (3 oz)...
Christmas Recipes: Main Dishes. No.2 of 12 - Plaice with Tomato and Caper
Serves: 4 Preparation time: 15 minutes Cooking time: 10 minutes Calories per serving: 340 Not suitable for freezing Christmas Recipe Ingredients: * Plaice fillets, 8 (550 g, 1.25 lb) * Black Olive Paste, 75 g (5 tbsp) * Dry white...
(NC)—Sure, it tastes great and earns rave reviews from everyone sitting at the dinner table. But is your favourite recipe also a safe one? To prevent serving up foodborne illness at the dinner table, follow this helpful checklist when preparing a meal:
Marinating
- I am marinating in a covered container in the refrigerator. Uncooked meat, poultry or fish in a marinade is perishable.
- I am marinating meat for less than 24 hours.
- I have disposed of leftover marinade to avoid cross-contaminating other foods.
Cooking Meat
- I avoid cooking meat at low oven temperatures. Slow cooking at temperatures under 325°F (163°C) can create a bacteria-friendly environment.
- I cook meat thoroughly. Consuming undercooked or raw poultry, fish or meat is risky, as harmful bacteria may be present.
- I cook red meat to at least 160°F (71°C) and poultry to at least 180°F (82°C).
- I use a meat thermometer. Look for products on the forefront of food safety, like Maple Leaf hams and turkeys with built-in meat thermometers. When the meat has been safely cooked, the thermometer will pop up to let you know it's ready to eat.
By carefully preparing and cooking your food, you can minimize the risk of
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foodborne illness. Food processing companies, like Maple Leaf, recognize the importance of food safety. To read more tips on enjoying safe recipes, and to learn more about Maple Leaf's commitment to food safety assurance and innovation, visit www.mapleleaf.com.
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