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The fast-food joint plans to release its pumpkin burger later this month
Crowds gather for some fast food at the Burger King in Shinjuku, Japan.
The fall pumpkin obsession many fast-food proprietors have — from Starbucks’ Pumpkin Spice Latte to pumpkin frozen yogurt at Pinkberry — is apparently heading into unchartered territory at Burger King in Japan.
Burger King Japan has introduced its very-own pumpkin burger called "BK Pumpkin", which contains two slices of kabocha (Japanese pumpkin), bacon, lettuce, a fried beef patty, and a creamy "nut sauce" of sesame seeds, peanuts, almonds, cashews, and hazelnuts, according to Burger King.
The ¥490 (US $3.90) pumpkin burger will be released as a seasonal item starting Oct. 26. The burger is also served as a "pumpkin bomb," which is the pumpkin burger stacked with 10 pumpkin slices for ¥100 ($1.25) extra. Diners can also order pumpkin slices as additional toppings for any burger for ¥60 ($0.75) extra for two slices.
Seasonal items are a huge trend in fast-food chain restaurants, so it is no surprise that Burger King Japan has come up with its own. While the success of the pumpkin burger is unknown, take into consideration some other fast-food seasonal items that continue to be a hit, such as McDonald’s’ Shamrock Shake and Starbucks’ Peppermint Mocha.
Even if you aren’t seeking festive fast food, American chain restaurants abroad often offer items not on the menu in the U.S. See The Best Fast-Food You Can’t Get Here.
Tayler Stein is a Junior Writer at The Daily Meal. Follow her on Twitter @TaylerSteinTDM.
25 Scariest Fast Food Dishes of All Time
Under constant pressure to one-up competitors, it's no surprise that fast food chains have invented some pretty scary flops throughout the years. Take Wendy's Frescata cold-cut sandwich—a failed attempt to compete with Subway that quickly disappeared from the menu because, really, who wants a deli sandwich from Wendy's? And that's not all. McDonald's once debuted a spaghetti dish in Australia while Burger King made fans cringe with its berry burger in Japan.
You've got to see these scariest fast foods to believe them—and below, you'll find what 25 food fails looked like when they graced the menu of your favorite restaurant. And if you want healthy recipes, supermarket shopping guides, and essential nutrition tips at your fingertips, subscribe to the new Eat This, Not That! magazine now! For a limited time, you can save 50 percent off the cover price—click here!
Nov 1, 2013
News: Burger King - New Bratwurst Sandwich in Wisconsin and Illinois Only
Burger King has been offering a new Bratwurst Sandwich in Wisconsin and Illinois since September coinciding with the fall football season.
The sandwich is only available for a limited time and features a single grilled Johnsonville bratwurst sausage sliced length-wise and served on the same sesame sandwich bun with yellow(?!) mustard and raw onions.
It should be noted that Johnsonville is headquartered in Wisconsin.
In the states where it is offered, the Bratwurst Sandwich is part of the burger chain's two for $5 Mix & Match deal.
Nutritional Info - Burger King Bratwurst Sandwich (201g)
Calories - 510 (from Fat - 250)
Fat - 28g (Saturated Fat - 5g)
Sodium - 1510mg
Carbs - 47g (Sugar - 8g)
Protein - 20g
McDonald's Is Launching Pumpkin Chocolate Fries in Japan
Fall is the time for pumpkin-flavored everything, and there's no way French fries weren't getting invited to that party. McDonald's has announced it is bringing "McChoco Fries" with a pumpkin and chocolate sauce to Japan this month.
According to a company press release, the sweet-and-savory side will go on sale starting September 28 through October 31. While the actual taste is still a mystery, it's safe to say the fries are in the Halloween spirit with their orange and black look.
This isn't the first time the company has experimented with an innovative menu in other countries. Regular "McChoco Fries" (without the pumpkin) were a big hit in Japan when they were first introduced back in January. McDonald's also introduced truffle fries to Singapore stores in October 2015, and a sweet-potato trial went down well with customers around the world.
But sadly, these PSL fries look to be limited to Japan only. But who knows: Maybe if it's a hit in Japan, we'll be seeing spooky fries in the States next year.
Keto Buffalo Chicken Casserole
15-Minute Grain-Free Tortillas
Even without the gluten of a traditional tortilla, this keto bread recipe from Gnom-Gnom creates a soft and pliable alternative perfect for all your favorite taco fillings.
Almond and coconut flours keep carbs to a minimum, while xanthan gum holds everything together.
Each tortilla tallies up to 2 grams of net carbs and takes only five minutes to cook.
Coconut Flour Flatbread
Use this keto flatbread from Sweetashoney for wraps, dips, curries and anywhere else you’d normally use a naan-style bread.
This recipe creates tasty, golden brown, pliable bread with no eggs and only 2.6 grams of net carbs per serving.
This paleo bread alternative from Recipe Girl uses cauliflower as a base for flexible, flavorful tortillas better than anything you can find in the grocery store.
Squeezing the moisture out of the riced cauliflower, plus adding eggs, keeps these tortillas sturdy enough for taco filling or wraps.
Buttery and Soft Skillet Flatbread
No oven, no problem: You can still make keto bread right from your skillet with this recipe from Inspector Gorgeous.
Since it uses simple ingredients and cooks in batches from your stovetop, this easy recipe is perfect for first-time keto “bakers.”
You also won’t have to wait for the oven the preheat or the bread to reach room temperature before enjoying a low-carb accompaniment to soups and stews at just 4 grams of net carbs per serving.
Vegetarian Pumpkin and Kale Pasta Bake
1 16-oz package of rigatoni pasta
1 T extra virgin olive oil
1 medium onion, diced
4 cloves of garlic, minced
8 oz cremini mushrooms, chopped
1 bunch of kale (about 3 cups), roughly chopped
1/2 cup dry white wine
1/2 to 3/4 cup fresh basil, chopped
Salt and pepper, to taste
1 (15-oz) can pumpkin purée
1 large egg
15-oz container of part-skim ricotta
2 cups shredded mozzarella cheese
2 cups favorite tomato sauce (I use spicy marinara sauce)
1. Preheat oven to 350° F.
2. Bring a large pot of salted water to a boil. Add pasta and cook until almost al dente. Drain and set aside.
3. In the meantime, heat 1 T of oil in a large saucepan over medium-high heat. Add onion and sauté until translucent, approximately 5 to 7 minutes. Add garlic and cook until fragrant, 2 minutes. Add mushroom and kale and cook for 5 to 7 minutes, or until slightly cooked down. Pour in wine and cook until reduced. Stir in basil, season with salt and pepper, and turn off heat.
4. Combine pumpkin, egg, ricotta cheese, 11/2 cups mozzarella cheese, tomato sauce, kale mixture, and pasta in a large bowl. Stir until well combined. Season with salt and pepper.
5. Spray a 9 X 13-in baking dish with cooking spray. Pour in mixture and spread evenly. Top with remaining mozzarella.
6. Cover with aluminum foil and bake for 25 to 30 minutes. Remove foil and bake for an additional 5 minutes, or until cheese is melted on top. Remove from oven and serve warm.
Nutrient Analysis per serving
Calories: 418 Total fat: 12 g Sat fat: 6 g Sodium: 498 mg Total carbohydrate: 57 g Fiber: 6 g Sugars: 6 g Protein: 22 g
— RECIPE AND PHOTO COURTESY OF MIN MARY KWON, MS, RDN, AUTHOR OF THE BLOG MJ AND HUNGRYMAN (MJANDHUNGRYMAN.COM).
Pigeon Peas With Pumpkin and Sofrito
Puerto Rican cuisine boasts vibrant Latin and Caribbean flavors, with a reverent nod to local foods available on the island, such as pigeon peas and calabaza—a pumpkin commonly used in many dishes. Puerto Rican food wouldn't be complete without sofrito—a traditional flavorful cooking base that includes herbs, spices, peppers, onions, and cilantro.
Beans and Pumpkin Mixture
1 lb dried pigeon peas
1/2 medium calabaza (Latin pumpkin) or Kabocha pumpkin (about 11/2 lbs)
5 cups water
2 T extra virgin olive oil
1 T annatto seeds
1 medium green pepper, seeded and quartered
2 small sweet chili peppers, seeded and quartered
1 medium yellow onion, peeled and quartered
2 cloves garlic
1 cup fresh cilantro sprigs, packed
1/2 tsp dried oregano
1/2 cup tomato sauce
Black pepper, as desired
Pinch of sea salt, optional
1. Cover dried pigeon peas with water and soak overnight.
2. Discard water and place peas in a large pot.
3. Peel and slice pumpkin into large chunks. Add to pot with 5 cups water. Cover and simmer for one hour.
4. To make sofrito: In a skillet, heat olive oil. Add annatto seeds and toast for 3 to 5 minutes over medium heat, until oil turns dark golden red. Remove seeds with slotted spoon and discard.
5. Place green pepper, chili peppers, onion, garlic, and cilantro in the container of a food processor. Process until finely chopped. Pour into skillet and sauté for 10 minutes.
6. Add oregano and tomato sauce and combine well.
7. When peas and pumpkin mixture have been cooking for one hour, add sofrito. Stir well.
8. Cover and cook for an additional 50 to 60 minutes, until thick and peas are tender. Add black pepper and sea salt as needed.
Nutrient Analysis per serving (11/8 cups)
Calories: 242 Protein: 13 g Carbohydrates: 40 g Total fat: 5 g Sat fat: 1 g Dietary fiber: 10 g Sugars: 2 g Sodium: 96 mg.
— RECIPE COURTESY OF SHARON PALMER, RDN, AUTHOR OF PLANT-POWERED FOR LIFE (SHARONPALMER.COM).
Pumpkin 'n' Apply Yogurt Parfait
2 small Fuji apples, cored and sliced into 1/4- to 1/2-inch thick slices
21/4 tsp pumpkin pie spice mix (or 1/4 tsp cloves, 1 tsp nutmeg, 1 tsp cinnamon)
2 tsp sugar
1/2 cup canned pumpkin without added salt
2 6-oz cups nonfat vanilla yogurt (look for one with 120 kcal or less per 6 oz to keep sugar in check)
1/4 cup cooked quinoa, optional
1. Place sliced apples in a microwave-safe bowl and mix well with 2 tsp pumpkin pie spice mix. Microwave on high for 5 minutes.
2. While apples are cooking, add sugar and 1/4 tsp pumpkin pie spice to pumpkin and stir thoroughly. Once pumpkin is thoroughly combined with sugar and spice, fold in the yogurt until evenly mixed throughout.
3. Fill the bottom of two tall tumbler glasses each with 3 oz of yogurt and pumpkin mixture.
4. When apples finish cooking, remove from microwave and place a quarter on top of each pumpkin mixture in the parfait tumblers. Repeat by layering yogurt and pumpkin mixture with apples. Top with quinoa, if desired.
Nutrient Analysis per serving without quinoa (1 parfait)
Calories: 204 Total fat: 1 g Sat fat: 0 g Cholesterol: 3 mg Sodium: 135 mg Total carbohydrates: 41 g Dietary fiber: 5 g Sugars: 33 g Protein: 11 g
— RECIPE AND PHOTO COURTESY OF TAMMY LAKATOS SHAMES, RDN, CDN, CFT, AND LYSSIE LAKATOS, RDN, CDN, CFT, NATIONALLY RECOGNIZED DIETITIANS AND PERSONAL TRAINERS, AND AUTHORS OF THE NUTRITION TWINS' VEGGIE CURE, THE SECRET TO SKINNY, FIRE UP YOUR METABOLISM. AND THE NUTRITION TWINS' BLOG AT WWW.NUTRITIONTWINS.COM.
Oven Baked Pumpkin Protein Pancakes
2 ripe bananas
1 cup pumpkin
1 T pumpkin pie spice
1 T vanilla extract
2 cups egg whites (I used liquid)
1. Preheat oven to 375° F.
2. Mix together bananas, pumpkin, pumpkin pie spice, and vanilla extract well. (I use an electric hand mixer to get the job done.)
3. Whisk together with eggs and egg whites. (I mix mostly by hand then give it one final swirl with the electric mixer.)
4. Spray two 8 X 8-in pans (or one 9 X 13-in pan should suffice) with cooking oil.
5. Using a measuring cup or scoop of some sort, divide mixture evenly among pans. If you're using two pans, it's important to go back and forth between each one. (The pumpkin/banana may hang out at the bottom so you don't want all eggs in one pan and pumpkin in the other. To avoid dividing mixture, use one large pan.)
6. Bake at 375° F until pancakes are fully set, about 30 minutes.
7. To crisp up the top like a traditional pancake, broil on low for 4 to 6 minutes.
8. Let stand 10 minutes before serving.
Nutrient Analysis per serving
Calories: 195 Total fat: 5 g Sat fat: 1.5 g Sodium: 269 mg Total carbohydrates: 19 g Dietary fiber: 4 g Sugars: 10 g Protein: 20 g
McDonald's Has The Pumpkin Spice French Fries You Didn't Ask For
In general, Japanese restaurant chains seem to gravitate to more ridiculous menu items than their American counterparts. From hamburgers with black buns and cheese to ramen-topped pizza, Japan’s fast food community has been whipping up truly bizarre creations back before the Whopperito was even a gleam in some insane Pennsylvania Burger King franchisee’s eye.
America does have its one crazy time of year though—just before the beginning of fall𠅊 time of year that could now accurately be described as “pumpkin spice season.” Every August in recent memory, American brands have gone out of their way to add pumpkin flavoring to everything from lattes to latrines. (Alright, that second one is a lie, but it makes for some fun alliteration.) So it was probably only a matter of time before the Japanese gazed across the ocean upon our obsession with everything pumpkin and decided, Oh yeah, we can do that… and crazier!
To wit, from September 28 until Halloween, McDonald’s Japan is selling pumpkin and chocolate sauce covered French fries. The seasonally-inspired offering is a spin on the chocolate sauce soaked “McChocolate Potato” French fries MickeyD’s introduced to Japan back in January, a menu item McDonald’s deemed “very popular.” This scary Halloween iteration simply adds an additional drizzle of orange pumpkin sauce to the mix.
If you want to give these crazy new fries a try, grab yourself a costume and a plane ticket, then learn how to say “trick or treat” in Japanese. Meanwhile, back here in the States, I guess we’re stuck dunking our French fries in our McCafe Pumpkin Spice Lattes – which frankly doesn’t seem any crazier than dumping pumpkin and chocolate sauce all over them.