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Baked .Onions Allow 1 Or 2 Firm Sizable Onions Per Person
Happy Holidays! The Herald is pleased to present our valued readers with the I I th edition of our cookbook. As you know, the recipes are taken from the weekly column "From Your Neighbor's Kitchen" which appears each Thursday. I have had the personal pleasure of writing this column for the past two years. Many new friends have been gained through the interviews, the mail and the telephone calls. Thank you all for enriching my life. Vivian F. Ferguson By Whitaker "Hi! Don't Mind Me - Just Make Belieue I'm Not Even Here." , From Your Neighbor's Kitchen by Vivian F. Ferguson PHO.TOGRAPHS BY ALBERT E. BUCE!IVICIUS AND REGLN.ALD PINTO OF 'l1HE HERALD as published in the ilanrqrstrr if urning i!;rralh INDEX APPETIZERS Antipasto Piedmontese . 10 Chicken Breast Hors d'Oeuvres . 18 Clams Casino . 9 Devil's Dunk . ................................. 11 Eggs, Stuffed Parisien . 18 Llptauer Cheese Brochetteria . 110 Mushrooms, ·Pickled {Italian) . 12 Mushrooms, Stuffed . 10 Mussels Fricassee . 18 Sausage Balls, Spicy . 9 Shrimp, Pickled . ill Tomato Tulips . 11 BREADS Apple Muffins . 16 Butter.Crumb Dumplings ....................... 17 Dilly Bread . 14 Egg Nog Bread ................. .. ... ......... 16 Walnut Cheddar Bread .. ........... .. ......... 16 CAKSS Apple ........................ ... .. .......... .. 51 Apple, Danish . 48 Applesauce . 49 Carrot ......................... .. .. ... ...... :m Chambaloni {Neapolitan) ....... .. ... ..... ... 49 Cheese ......... ........... .... ...... .... ...... 51 Chocolate . 50 Chocolate Sour Milk . 51 Chocolate Sauerkraut . 48 Devil's Food {Boat-Shaped) .. ................. .. 50 Hot Milk Sponge . 49 CHICKEN Arroz con Pollo {Rice with Chicken) .. .. .. ... 37 Better-Than-Fried .. .. ... ............... ... 36 Breasts, Baked Stuffed . 41 Connie's ... ....... ...... .... ...... .... .... .... 40 Comish Game Hen Tarragon . 38 .Momay ...................... .... ....... ....... 39 Oven Fricassee . 41 Scalloped . 38 With Curry Rice . -
Banquet Selections
BANQUET SELECTIONS 1 WE PRIDE OURSELVES ON EXCEPTIONAL CATERING SERVICES TAILORED TO YOUR INDIVIDUAL NEEDS AND TASTES. WE CAN CREATE A CUSTOM MENU TOGETHER, OR YOU CAN CHOOSE TO CUSTOMIZE OUR FARM-TO-FORK SEASONAL MENUS. CHEF PAUL HANCOCK CRAFTS DELECTABLE MENUS FOR YOUR GROUP USING ITEMS GROWN ON PROPERTY INCLUDING VEGETABLES, HERBS AND OUR EXTENSIVE CITRUS GROVES. YOU WILL ALWAYS GET FRESH INGREDIENTS PREPARED WITH TIME-HONORED TECHNIQUES SERVED IN OUR INTIMATE INDIAN WELLS RESORT. Breakfast 3 Lunch 8 Stations 14 Reception 16 Dinner 19 Beverage 23 Guidelines 26 2 BREAKFAST breakfast buffet plated breakfast breakfast stations anytime breaks 3 BREAKFAST BUFFET ESSENTIALS - 29 RISE & SHINE - 46 winter seasonal fruit winter seasonal fruit fresh baked assorted croissants | seasonal fruit preserve breakfast breads, seasonal muffins & scones | sweet butter breakfast breads & seasonal scones | lemon curd, sweet butter & local honey orange juice, coffee, decaf coffee, hot tea seasonal fruit yogurt parfait scrambled eggs THE MIRAMONTE CONTINENTAL - 34 applewood smoked bacon & sausage winter seasonal fruit breakfast potatoes fresh baked multi-grain croissants | seasonal fruit preserve mexican cinnamon scented french toast | wild berry compote breakfast breads & seasonal scones | lemon curd, sweet butter fresh juices | orange, grapefruit & carrot assorted chobani yogurt | house made granola coffee, decaf coffee, hot tea orange juice, coffee, decaf coffee, hot tea GOOD MORNING SANTA ROSA - 48 ENERGIZE - 38 ftw winter seasonal fruit winter seasonal -
Granny White
Granny White Granny White's Special Edition Yeast Bread Recipes Over 230 Mouthwatering Yeast Bread Recipes 1 Granny White Thank You For your purchase of the "Granny White's Special Edition Yeast Bread Cookbook" from Granny White's Cooking Delites! http://www.grannywhitescookingdelites.com Copyright 2003@Charles E. White 2 Granny White Dedication: This New Granny White's "Special Edition" Bread Cookbook is dedicated to Scott and Tiffany Fielder. Married March 02, 2003. Congratulations ! 3 Granny White contents.....just click the recipe you want to see and you will automatically go to that page. BREADS MADE WITH YEAST 4−H Champion Bread Quick and Easy Anadama Bread Pain Juif a l'Anis Italian Anise Bread Apple Breakfast Loaf Apple Oatmeal Bread Apple Pull Apart Bread Apricot−Wheat Bread Absolutely Apricot Bread Arabian Bread−Ka'kat Arabic Bread The Basic Bagel Recipe Bagels with Seeds New York Style Bagels Fat Free Bagels Sourdough Bagels Sesame Seed Bagels Cinnamon Blueberry Bagels Barbari Bread (Nan−e Barbari) Barley Bread Beer Cheese Bread Beer Bread New York Bialy's Bible Bread from Ezekeil 4:9 4 Granny White Angel Biscuits Yeast Biscuits Biscuits Angel Biscuits (No Rising Necessary) Deluxe Buttermilk Biscuits Sourdough Biscuits Black Bun Russian Black Bread Black Bread Finnish Black Bread (Hapanleipa) Ukrainian Black Bread Bran Molasses Sunflower Bread Olive oil and fennel bread sticks Italian Bread Sticks Brioche Brown Nut Bread Brown Rolls Brown Bread Buckwheat Walnut Bread Candy Cane Bread Gooey Caramel Rolls Unyeasted Carrot Rye -
2018 Spring Summer Plated Wedding Menu
2018 Spring Summer Plated Wedding Menu HORS D’ OEUVRES (Select Six) Poultry Options Beef/Pork Options - Smoked Chicken Taco Salad, Roasted Corn Pico - BLT, Crispy Pancetta, Lettuce, Roasted Baby Tomato, De Gallo, Waffle Cup, Chipotle Crèma Basil Aioli, Pretzel Roll - Chicken Miso Dumpling, Yuzu Wasabi - Rueben Meatballs, 1000 Island Dressing - Chinese Chicken Summer Roll - Corn, Manchego, CT Chorizo Arancini, Saffron Aioli - Buffalo Chicken Mac and Cheese Bites, - Smoked Cheddar Beef Slider, Dijonnaise - Smoked Chicken Quesadillas, Avocado Salsa - BBQ Short Rib, Fried Pickle, Micro Kale Vegetarian Options Seafood Options - Roasted Corn Chowder and Smoked Gouda Boules - Seared Tuna, Sweet Rice Cake, Wasabi Aioli, Sesame Seeds - Grilled Vegetable Bruschetta, Eggplant Caponata, Cucumber Cup (VG, GF) -Ancho Marinated Shrimp, Mango Salsa, Vegetable Cup - Whipped Local Ricotta, Grilled Peach, Lavender Honey Drizzle, On a Spoon - Cajun Corn Crab Cakes Red Pepper Aioli - Deviled Egg, Savory Cup, Egg White Confetti - Lobster Corn Fritter, Sweet Basil Aioli - Vegetable Sushi, Wasabi Aioli (VG, GF) HARVEST DISPLAY Chef's Selection of Domestic and Imported Cheeses, Cured Meats, Dips and Spreads, Baked Brie with Seasonal Jam, Assorted Table Crackers and Sliced Baguettes, Marinated and Julienne Vegetables and Dried Fruits to garnish APPETIZER (Select One) Penne Pasta, Traditional Vodka Cream Sauce, Italian Mascarpone (V) Summer Vegetable Torchio Pasta, Spinach and Basil Pesto, Parmesan Shards (V) Warm Garden Tomato Tart, Fresh Baby Tomatoes, Basil -
2006 Annual Recipe Index
1 Cooking Light 2006 Annual Recipe Index You’ll find all 2006 recipes listed by their complete titles and sorted by category. The issue and page number follows, as well the recipe’s convenience category: quick-and-easy, make-ahead, or freezable. To view the recipe online, go to CookingLight.com appetizers Avocado-Tomatillo Dip with Cumin Prosciutto-Wrapped Figs Stuffed with Pita Chips J/F 126 ▲ Blue Cheese June 115 ● Avocado-Yogurt Dip with Cumin Oct 160 ▲ Provençal Deviled Eggs Mar 194 ▲ Baked Eggplant Dip Nov 126 Roasted Garlic and Potato Spread Dec 116 ▲ Beef Tenderloin Bruschetta with Roasted Garlic, Poblano, and Red Brown Butter Mar 142 Pepper Guacamole May 172 Bigilla Apr 174 ● Roasted Garlic, Tomato, and Basil Cacik Aug 169 ● ▲ Squares May 146 Cheese Crostini with Prosciutto J/F 136 ● Roasted Oysters with Prosciutto and Spinach Nov 128 ● Chicken and Black Bean Taquitos with Adobo Sour Cream Nov 234 ▲ ■ Roasted Tomatillo–Mango Salsa with Spiced Tortilla Chips Mar 192 ● ▲ Chipotle-Lime Crab Crisps Mar 182 ● ▲ Seared Shrimp Cocktail with Tropical Cinnamon-Sugar Popcorn Oct 161 Chipotle-Avocado Salsa May 178 Crab Cakes Apr 190 Shiitake Mushroom Rice Cakes Mar 224 ▲ ■ Crab Cakes with Chive Sauce Nov 238 Shredded Carrot–Ginger Pancakes with Edamame Dip May 114 ● ▲ Asian Dipping Sauce Apr 160 Edamame Dumplings Apr 128 ▲ Smoked Salmon Buckwheat Pinwheels June 166 Eggplant and Fig Caponata Sept 136 ▲ Smoked Salmon–Cardamom Spread July 108 ● ▲ Endive with Caramelized Pears and Blue Smoked Salmon Puffs July 108 ● Cheese Dec 88 Smoked Trout -
Monday 3 2 2020
MONDAY 3●2●2020 *OYSTER *O YSTERS ON THE HALF SHELL, SOURCED COAST TO COAST *OYSTERS ON THE HALF SHELL, SOURCED COAST TO COAST S ON THE OVER 2 MILLION FRESHLY SHUCKED AND COUNTING OVER 2 MILLION FRESHLY SHUCKED AND COUNTING HALF EAST•1 9COAST 2.75 WEST COAST 3.25 PREMIUM 3.5 EAST COAST 2.5 WEST COAST 3 PREMIUM 3.5 ● BEAU SOLIEL (NB) ● EMERALD COVE (BC) ● GOLDEN MANTLE (BC) ● BLUE POINTS (CT) ● COMPASS POINT (WA) ●PARAMOUR (NS) SHELL, ● BLUE POINT (CT) ● FANNY BAY (BC) ● PARAMOUR (NS) ● CONWAY CUP (PEI) ● FANNY BAY (BC) ● STELLA BAY (BC) SOURCED ● NAUTILUS ISLAND (ME) ● STEAMBOAT (BC) ● WILEY POINT (MA) ● LA ST. SIMON (NB) ● REACH ISLAND (WA) COAST TO ● WILD CAT COVE (WA) **BAKED SHELLFISH MONDAY** COAST RAW BAR BANKS FAMOUS CLAMS CASINO BACON, GARLIC-BELL PEPPER BUTTER 14 FLORIDA STONE CRAB CLAWS OVER 2 S OUPS, STEWS & CHOWDERS KEY LIME-MUSTARD DIPPING SAUCE 1LB 42 - 1/2LB 22 OYSTER PAN ROAST CREAM , CHILI SAUCE, TOASTED SOURDOUGH 12 GRAND SEAFOOD PLATEAU OYSTERS, MUSSELS, CLAMS, SHRIMP, CRAB 29 MILLION GRAND SEAFOOD PLATEAU WITH HALF MAINE LOBSTER CHILLED CHESAPEAKE STYLE OYSTER STEW , 50 FRESHLY TRADITIONAL SPICE, LIGHT CREAM, OYSTER CRACKERS 12 *CHILLED HALF MAINE LOBSTER 21 SHUCKED *JUMBO SHRIMP COCKTAIL 3.75 EA THAI MUSHROOM AND CRAB SOUP 9 ON SITE *TOPNECK CLAMS ON THE HALF SHELL 1.75 EA * MARYLAND CRAB SOUP 8.5 OYSTER SHOOTER ABSOLUT PEPPAR, HORSERADISH & TOMATO ESPUMA 10 NEW ENGLAND CLAM CHOWDER 8.5 SASHIMI SELECTIONS 8.5/EACH SELECTION • WAKAMI, WASABI & GINGER • C LASSIC STARTERS & S TEAMER POTS AHI TUNA • BIG EYE TUNA • HAMACHI -
Breakfast Served All Day! Kalamata Olives & Crème Fraiche Country Fried Steak & Eggs 1/3Lb Breaded Beef Fritter
Eggs Specialty Omelets 2 eggs*, served with choice of side & toast All omelets made with 4 eggs, served with choice of side & toast Egg Breakfast a pair of eggs cooked to order, choice of side & toast 8.49 Denver Special Ham, onions, peppers, and cheddar 13.49 Meat & Eggs bacon, sausage, Spam, or ham 12.69 Mediterranean Omelet Spinach, onions, tomato, feta cheese topped w/ 13.99 Fried Oysters & Eggs local oysters dusted in fish fry 17.99 Breakfast Served All Day! Kalamata olives & crème fraiche Country Fried Steak & Eggs 1/3lb breaded beef fritter. Topped w/ 14.49 Smoked Salmon Omelet Green onion, cream cheese, capers, crème fraiche 15.99 home made sausage gravy Specialties Hawaiian Fried Rice Omelet (FRO) SPAM fried rice folded into our fluffy 13.49 Steak & Eggs 10oz hand-cut NY strip* marinated and dusted in our 16.99 omelet topped w/ mango salsa and a grilled pineapple ring house blend seasoning The Hungry Viking hashbrowns and a buttermilk biscuit topped w/ sausage gravy, 14.79 grilled ham steak, bacon, a fried egg, & shredded cheddar Eggs Benedict* The Hawk’s Nest chopped bacon, sauteed spinach and tomatoes nestled in a crispy 13.99 Build-Your-Own Omelet Made with 2 poached eggs, English muffin, and Béarnaise Served with hashbrown nest and topped with 2 poached eggs and bearnaise sauce. Comes with toast. Choose Up To 4 Fillings for 13.49 (additional items for just $1 each) choice of side Biscuits & Gravy Combo 2 biscuits with sausage gravy, 2 eggs, meat choice 13.29 Cheddar • American • Swiss • Feta • Cream cheese • Pepperjack • The Classic grilled ham, poached eggs, Béarnaise 13.29 Shrimp & Grits yellow grits topped with 8 large shrimp sautéed in Creole sauce. -
The Food Timeline
Culinary History Timeline is a listing of the culinary history timeline with article and/or information resources. http://www.foodtimeline.org/food1.html http://food.oregonstate.edu/ref/culture/ CULTURAL AND HISTORICAL ASPECTS OF FOODS (zu jedem Stichwort- entweder link / oder – Text) http://www.foodtimeline.org/foodfaqa.html Ever wonder what the Vikings ate when they set off to explore the new world? How Thomas Jefferson made his ice cream? What the pioneers cooked along the Oregon Trail? Who invented the potato chip...and why? Welcome to the Food Timeline. Food history is full of fascinating lore and contradictory facts. Historians will tell you it is not possible to express this topic in exact timeline format. They are quite right. Everything we eat is the product of culinary evolution. On the other hand? It is possible to place both foods and recipes on a timeline based on print evidence and historic context. This is what we're all about. About culinary research. P:\Frei_OltersdorfU\eTexte\Ernährungsverhalten - Daten\Ernährungsgeschichte\The food time line.doc American culinary traditions & historic surveys ---Americans at the Table: Reflections on Food and Culture, U.S. Dept. Of State ---Eating in the 20th Century, U.S.Dept. of Agriculture ---Historic American Christmas Dinner Menus ---Historic American Thanksgiving Dinner Menus ---Key Ingredients: America By Food, Smithsonian Insitution ---Not by Bread Alone: America's Culinary Heritage, Cornell Universty ---America the Bountiful, University of California at Davis ---An American Feast: Food, Dining and Entertainment in the United States (1776-1931) ---Cultural Diversity: Eating in America, Ohio State University ---Picnics in America ---School lunches ---State foods, need to cook something up for a school report? Military rations ---U.S. -
Appetizers and Soups
SUNDAY BRUNCH APPETIZERS AND SOUPS Lobster Bisque · $11 Spicy Rolls Two Ways Beef Barley Soup · $8 Ahi Tuna, Atlantic Salmon, cucumber, soy glaze ∙ $15 Seafood Martini Ravigote Lobster Corn Cake · $16 Caper-herb vinaigrette · Mkt Jumbo Lump Crab Cocktail · $18 Lobster Tempura Grilled Shrimp Cocktail · Mkt Sweet chili aioli · $18 Clams Casino · $15 Oysters Rockefeller · $16 Surf & Turf Carpaccio Grilled Oysters · $17 Ahi Tuna, Prime Strip, fried capers, lemon, Pan-Fried Oysters olives, aged parmigiano, xv olive oil· $15 Spinach and andouille sausage · $15 “Paella” Risotto Cakes Chilled Blue Point Oysters Lobster, shrimp, saffron-paprika aioli · $14 Yuzu mignonette, cocktail sauce · $16 Chilled Seafood Tower for Two Steamed Mussels · $12 Assorted Atlantic seafood selections · Mkt Crab & Avocado Wontons · $15 Crispy Leg of Duck Ahi Tuna Stack Micro-greens, caramelized pears, port wine ∙ $16 Avocado mash, sweet mango, wasabi crème fr aiche · $18 Crab & Shrimp Bruschetta · $14 SALADS The Grille Salad Caesar Grilled romaine hearts, dried cranberries, maytag blue Ciabatta croutons, asiago, cheese, spiced pecans, raspberry vinaigrette ∙ $11 roasted garlic dressing · $11 Mixed Greens The Oregon Assorted baby lettuce, cucumber, carrot, Belgian endive, watercress, button mushrooms, red onion, grape tomatoes, vinaigrette · $10 granny smith apple, hearts of palm, vinaigrette · $12 Heirloom Tomato Salad BLT Salad Buffalo mozzarella, baby greens, prosciutto, balsamic reduction ∙$12 Romaine, applewood smoked bacon, Kurtz heirloom tomatoes, maytag blue -
Culinary-Terms1.Pdf
STYLE SHEET anytime basmati rice for Gastronome and apéritif bastila Gastronome Extra! à point, etc. bâton applewood bâtonnet (as of June 2017) arancini Bavarian cream arctic char bavarois Note: Italicize foreign arepas Bay Area words. If a word is listed Armagnac béarnaise sauce in Webster's, do not arroz con pollo Beaujolais italicize. art déco béchamel artisanal bed-and-breakfast artwork beef Wellington A arugula beggar’s purses Asian (avoid using beignet (fritter) a cappella Oriental–and don’t use ref. Bellini à la carte to people) Bel Paese cheese à la king Asiago cheese Belon oyster à la mode au gratin beluga caviar à la Niçoise au jus Bénédictine à point au naturel Berbere ahiote auf Wiedersehen (set rom) bercy sauce ackee autopilot best seafood restaurant affettati avant-garde beurre blanc agnolotti avruga caviar beurre noisette agrodolce bianchetto ahi tuna Bibb lettuce aiguillette(s) B biergarten aïoli billy bi al dente baba au rhum biltong Alba truffles baccalà (fritters) binchō-tan charcoal alfresco back-up biplane al pil-pil bagna cauda biscotti amaretto (unless specific) baguette(s) bite-size ambiance bailli (l.c. when used alone) bittersweet amid; in the midst of bailliage (l.c. when used black-eyed peas among alone) black-tie Amontillado (sherry) baked Alaska blancs (wines) amuse-bouche(s) baklava blini (always plural) amuse-gueule(s) ballotine blintz (pl. blintzes) andouille Balthazar (16 bottles) bloc angel-hair pasta bammy Bloody Marys anglaise bananas Foster blue cheese Anna potatoes barigoule bluegrass Angus beef barquette(s) -
Pillsbury® Biscuit Edition
Pillsbury® biscuit edition 2.8 billion biscuits are served in restaurants each year – more than toast or English muffins combined!¹ Pillsbury® Biscuits deliver the homemade experience your patrons want. They are delicious all on their own or as a versatile ingredient! The recipes in this collection offer more than a dozen delicious ways to use Pillsbury Biscuits. You’ll find desserts, breakfast items, bakery treats, appetizers and more! All recipes have clear instructions, complete ingredient lists and comprehensive nutritional information. Best of all, Pillsbury® Biscuits make them easy to prepare. We are pleased to share these creative restaurant-inspired menu items with you, created by our General Mills Culinary team – inspired by you, our amazing Foodservice operators! You may be surprised at how versatile biscuits can be - Bon Appétit! 2 1. NPD CREST year ending March 2016 table of contents Breakfast . .. 4 Lunch . 11 Appetizers . 19 Dessert . 22 3 Breakfast 4 Breakfast Breakfast Biscuit Strata 32 SERVINGS INGREDIENTS WEIGHT MEASURE NUTRITION Pillsbury™ Southern Style Frozen Dough Nutrition values are calculated using the Biscuits, 2.2 oz (06252) 1 lb 1 1/2 oz 8 each weights of ingredients. Cornmeal, yellow 1 oz 1/4 cup 1 serving Calories: 170 Tomatoes, sundried, diced 2 oz 1/4 cup Calories from Fat: 100 Sausage, cooked, diced 10 oz 1 1/2 cups Total Fat: 12g Pimiento, diced 2 oz 1/4 cup Saturated Fat: 5g Spinach, fresh, roughly chopped 3 oz 4 1/2 cups Trans Fat: 1g Eggs, whole, large 2 lb 18 each Cholesterol: 125mg Sour cream 8 oz 1 cup Sodium: 320mg Milk 8 oz 1 cup Total Carbohydrate: 8g Dietary Fiber: 0g Old El Paso™ Taco Seasoning Mix 1 oz 2 tsp Sugars: 2g Cheese, Cheddar, shredded 12 oz 3 cups Protein: 8g % Daily Value*: Vitamin A 15%, Vitamin C DIRECTIONS 2%, Calcium 10%, Iron 6% Exchanges: 1/2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 1. -
Children and Food
VOLUMEVOLUME XVI, XXIII, NUMBER NUMBER 4 1 FALL WINTER 2000 2007 Quarterly Publication of the Culinary Historians of Ann Arbor Children and Food Cover of a 1945 promotional booklet from the Corn Products Company, makers of Karo corn syrup Longone Center for American Culinary Research (William L. Clements Library, University of Michigan) REPAST VOLUME XXIII, NUMBER 1 WINTER 2007 (www.newworldtea.com) in 2004. Tea proper is made FALL PROGRAMS EXPLORE from the leaves or buds of a plant indigenous to China and India. The speakers reviewed the global history of ICONS IN AMERICAN, ASIAN, tea, starting with its earliest use as a medicinal tonic made from wild tea leaves (tea was not cultivated until the 3rd AND RGENTINE OOD Century CE in China). They passed around an example of A F a finely crafted Asian baked brick of tea leaves, of the type used as currency in Silk Road trade with the Turks The first Culinary Historians meeting of the Fall was beginning before 476. The Tang Dynasty (618-906) was held on Sept. 17 at the University of Michigan’s Clements the golden age of tea, when it was subtly flavored with Library in conjunction with the exhibit “Patriotic Fare: flower blossoms and was associated with elaborate Bunker Hill Pickles, Abe Lincoln Tomatoes, Washington ceremonies. The baking of tea leaves to produce black Crisps and Uncle Sam Apples”. In an illustrated lecture, (oxidized) or Oolong (partly oxidized) tea was invented in curator Jan Longone noted that beginning about 1850, the Ming China (1368-1644). In the early 1600’s, tea became use of historical and patriotic imagery by the American food a major trade item by caravan and ship; powerful Dutch, business soared.