Belmont brand Chocolate Chip Cookie Dough Ice Cream sold at Aldi stores in Ohio and three other states is being recalled after several customers who ate it complained about severe allergic reactions to nuts.
The ice cream was made by House of Flavors Ice Cream Co., based in Ludington, Mich.,
Consumers who may have an allergy or severe sensitivity to nuts run the risk of serious or life- threatening allergic reaction if they consume the product.
The ice cream also was distributed in Illinois, Indiana and Michigan.
House of Flavors recalled the ice cream after receiving two complaints of chocolate covered nuts being found in the product, which caused allergic reactions. The company is working to determine the type of nut and is conducting an internal audit to determine possible cause.
The recalled ice cream is sold in 1.5-quart containers with the UPC code 4149816310 and date code 13340 and 13341 and marked “Best by Date: Dec. 7, 2014.”
No other Aldi products or any other Belmont Ice Cream products are being recalled. The stores are pulling the ice cream from its freezer cases.
Consumers who bought the ice cream should return it to the store where they were purchased it for a full refund.
For more information, contact House of Flavors consumer affairs at 1-800-930-7740, extension 2229, Monday through Friday from 7 a.m. to 5 p.m. Eastern time.
As I promised on Ray Horner's radio show here is a really easy and delicious recipe for Guacamole. Yum.
For the chile paste:
1 tbsp. finely chopped white onion
1 tbsp. firmly packed, chopped fresh cilantro
2 tsp. finely chopped jalapeño, or more to taste (see note)
1 tsp. salt, or more as needed
For the dip:
3 medium ripe but firm Hass avocados
3 tbsp. diced tomato
2 tbsp. firmly packed, chopped fresh cilantro
1 tbsp. finely chopped white onion
Splash of freshly squeezed lime juice
Salt, if needed
Grind the onion, cilantro, jalapeño and salt together in a molcajete until all of the ingredients are very finely ground. Alternately, use a pestle, wooden tamper or fork to mash all of the ingredients into a paste in a wide hardwood bowl.
Cut each avocado in half, working the knife blade around the pit. Twist the halves to separate them and flick out the pit with the tip of the knife. Rest an avocado half cut side up in the palm of your hand and make 3 or 4 evenly spaced lengthwise cuts through the avocado flesh, down to the skin without cutting through it. Make 4 crosswise cuts in the same way. Scoop the diced avocado flesh into the bowl with paste. Repeat with the remaining avocado halves.
Gently fold the avocado into the paste, keeping the avocado in as large pieces as possible. Add the remaining tomato, cilantro, onion and lime juice, folding in gently. Taste and add salt if necessary. Serve immediately with tortilla chips.
Makes 4 servings.
Note: Jalapeño peppers can vary widely in hotness. Use more or less to taste. Remove seeds and trim away white pith before dicing jalapeño for less heat, or leave jalapeño out completely for mild dip.
- Adapted from
Rosa's New Mexican Table,
Yuengling is out with some new flavors, just don't look for them in the beer aisle.
Yuengling's Ice Cream has begun making ice cream again The first batches of Yuengling's ice cream are coming off the production line and will soon hit gocery store freezer cases.To read more or comment...
Every year the city of Akron's firefighters challenge other city departments and local companies to a chili-making challenge to help raise money for the Burn Unit at Akron Children's Hospital.
I've been invited several times to be a judge, including this year. There were five entries. None of them were bad, but some were more tasty than others.To read more or comment...