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Fortification of Baked and Fried Tortilla Chips With
View metadata, citation and similar papers at core.ac.uk brought to you by CORE provided by Texas A&M Repository FORTIFICATION OF BAKED AND FRIED TORTILLA CHIPS WITH MECHANICALLY EXPELLED SOY FLOUR A Thesis by MONICA DE LA TORRE PINEDA Submitted to the Office of Graduate Studies of Texas A&M University in partial fulfillment of the requirements for the degree of MASTER OF SCIENCE May 2007 Major Subject: Food Science and Technology FORTIFICATION OF BAKED AND FRIED TORTILLA CHIPS WITH MECHANICALLY EXPELLED SOY FLOUR A Thesis by MONICA DE LA TORRE PINEDA Submitted to the Office of Graduate Studies of Texas A&M University in partial fulfillment of the requirements for the degree of MASTER OF SCIENCE Approved by: Co-Chairs of Committee, Mian N. Riaz Joanne R. Lupton Committee Member, Lloyd W. Rooney Chair of Food Science and Technology Faculty, Rhonda Miller May 2007 Major Subject: Food Science and Technology iii ABSTRACT Fortification of Baked and Fried Tortilla Chips with Mechanically Expelled Soy Flour. (May 2007) Monica De La Torre Pineda, B.S., Texas A&M University Co-Chairs of Advisory Committee: Dr. Mian N. Riaz Dr. Joanne Lupton The effects of the fortification of tortilla chips with mechanically expelled soy flour as well as baking and frying processes on the properties of tortilla chips were evaluated. Sensory characteristics, texture, thickness, color, protein and oil content were evaluated. Texture was measured by objective and subjective tests. Sensory properties were evaluated using a nine point hedonic scale. Soybeans (food grade Hartz) were mechanically expelled to obtain partially defatted soy flour of 6.7% final oil content. -
Barnwood Menu
TO START MAINS Wolf Pack Nachos 12 Arizona Adobe Chicken 17 GF lodge-made queso, salsa roja, sour cream, guacamole GF brick-pressed chicken, grilled jumbo asparagus, Add grilled chicken 5, barbacoa 6, carne asada 6, carnitas 5 chorizo sweet potato tot hash Barnwood Bruschetta 9 Enchiladas Duo 18 toasted Noble Bread baguette, smashed chipotle and tomato, red chili chicken, green chile queso blanco, burrata, microgreens three sisters vegetable gratin Smoked Arizona “Twinkies” 12 Southwestern Lodge Mac and Cheese 17 GF bacon-wrapped jumbo jalapeño peppers, pepper jack cheese sauce, fire-roasted peppers and onions, cheddar cream cheese, carnitas, prickly pear BBQ sauce tri-color tortilla chip crust Add chorizo 5, grilled chicken 5, grilled shrimp 6, Smoked Chili-Rubbed Wings 14 grilled salmon 6, barbacoa 6, carne asada 6, carnitas 5 GF choice of buffalo, lodge prickly pear BBQ, garlic parmesan or sweet chili sauce Scottsdale Bowl 17 GF brown rice and red quinoa blend, Street Corn Fritters 9 fire-roasted peppers and onions, squash, sweet potatoes, elote, chipotle drizzle, cotija, lime, torn cilantro, tomato, candied pepitas, citrus garlic drizzle chili powder sprinkle Add tofu 3, chorizo 5, grilled chicken 5, grilled shrimp 6, Peñasco “Escargot” 12 grilled salmon 6, barbacoa 6, carne asada 6, carnitas 5 jumbo rock shrimp, garlic, parsley lemon butter, Copper State Carbonara 20 grilled Noble Bread baguette parmesan crème, crispy lodge-made pork belly, Quesadilla 10 seasonal Arizona vegetable, shaved parmigiano-reggiano signature cheese blend, sour cream, guacamole, salsa roja Add grilled chicken 5, grilled shrimp 6, grilled salmon 6 Add grilled chicken 5, chorizo 5, barbacoa 6, carne asada 6, carnitas 5 FROM THE GRILL Mesquite-Smoked Brussels Sprouts 10 Served with choice of two sides GF lodge-made pork belly, chipotle aioli, shredded parmesan Additions: caramelized onions 2, sautéed mushrooms 2, blue cheese crust 2, garlic butter grilled shrimp 6 SOUP & SALADS 7 oz. -
Effect of Degree of Starch Gelatinization on Quality Attributes of Fried Tortilla Chips M.L
JFS: Food Engineering and Physical Properties Effect of Degree of Starch Gelatinization on Quality Attributes of Fried Tortilla Chips M.L. KAWAS AND R.G. MOREIRA ABSTRACT: The effect of degree of starch gelatinization on the quality attributes of tortilla chips was studied. Three different samples were prepared: control (45% of starch gelatinized before frying), freeze-dried (5% of starch gelati- nized before frying), and steamed-baked tortilla chips (87% starch gelatinized before frying). Compared to the control chips, the steamed-baked tortillas produced chips with lower oil content. They shrunk the most and showed a high degree of puffiness and lower crunchiness. Their texture was harder and not very crunchy. The majority of the oil in these chips was located at the surface. The freeze-dried tortilla yielded chips with high oil content. The texture was soft, and the porosity was very low, providing unacceptable characteristics in tortilla chips. Key Words: freeze-drying, steaming, crunchiness, puffiness, oil content Food Engineering and Physical Properties Introduction Materials and Methods HE FRYING TECHNOLOGY IS IMPORTANT TO THE SUPPLIERS OF Toils, food-service operators, food industries, and manu- Samples Preparation facturers of frying equipment. The amounts of fried food Raw tortillas were prepared from nixtamalized dry masa and oil used at commercial and industrial levels are large. flour (NDMF) for tortilla chips (tortilla chip 1Y, Valley Grain The U.S. produces more than 2.5 million metric tons (MMT) Products, Muleshoe, Texas, U.S.A.). The procedure is detailed (5 ϫ 109 lb) of snack food per year, the majority being fried in Moreira and others (1997). -
I Satuan Gramatikal Dan Dasar Penamaan Kue Jajanan Pasar Di Kios Snack Berkah Bu Harjono Pasar Lempuyangan Kota Yogyakarta
PLAGIAT MERUPAKAN TINDAKAN TIDAK TERPUJI SATUAN GRAMATIKAL DAN DASAR PENAMAAN KUE JAJANAN PASAR DI KIOS SNACK BERKAH BU HARJONO PASAR LEMPUYANGAN KOTA YOGYAKARTA Skripsi Diajukan untuk Memenuhi Salah Satu Syarat Memperoleh Gelar Sarjana Sastra Indonesia Program Studi Sastra Indonesia Oleh Anindita Ayu Gita Coelestia NIM: 174114039 PROGRAM STUDI SASTRA INDONESIA FAKULTAS SASTRA UNIVERSITAS SANATA DHARMA YOGYAKARTA 2021 i PLAGIAT MERUPAKAN TINDAKAN TIDAK TERPUJI ABSTRAK Coelestia, Anindita Ayu Gita. 2021. “Satuan Gramatikal dan Dasar Penamaan Kue Jajanan Pasar di Kios Snack Berkah Bu Harjono Pasar Lempuyangan Kota Yogyakarta”. Skripsi Strata Satu (S1). Program Studi Sastra Indonesia, Fakultas Sastra, Universitas Sanata Dharma. Skripsi ini mengkaji satuan gramatikal dan dasar penamaan kue jajanan pasar di Kios Snack Berkah Bu Harjono Pasar Lempuyangan Kota Yogyakarta. Rumusan masalah yang dibahas dalam penelitian ini, yakni (i) satuan gramatikal nama kue jajanan pasar dan (ii) dasar penamaan nama kue jajanan pasar. Tujuan penelitian ini adalah mendeskripsikan satuan gramatikal dan dasar penamaan nama kue jajanan pasar di Kios Snack Berkah Bu Harjono Pasar Lempuyangan Kota Yogyakarta. Objek penelitian ini berupa nama kue jajanan pasar di Kios Snack Berkah Bu Harjono Pasar Lempuyangan Kota Yogyakarta. Metode pengumpulan data dilakukan dengan menggunakan metode simak (pengamatan atau observasi), yaitu metode yang digunakan dengan cara peneliti melakukan penyimakan penggunaan bahasa (Mahsun, 2005: 242). Selanjutnya digunakan teknik catat dan teknik simak bebas libat cakap. Teknik simak bebas libat cakap adalah peneliti berperan sebagai pengamat penggunaan bahasa oleh informannya (Mahsun, 2005: 92). Serta digunakan pula teknik wawancara. Selanjutnya data yang sudah diklasifikasi dianalisis menggunakan metode agih dengan teknik sisip, bagi unsur langsung (BUL), dan teknik baca markah. -
Buen Provecho!
www.oeko-tex.com International OEKO-TEX® Cookbook | Recipes from all over the world | 2012 what´scooking? mazaidar khanay ka shauk Guten Appetit! Trevlig måltid Buen provecho! Smacznego 尽享美食 Καλή σας όρεξη! Enjoy your meal! Dear OEKO-TEX® friends The OEKO-TEX® Standard 100 is celebrating its 20th anniversary this year. We would like to mark this occasion by saying thank you to all companies participating in the OEKO-TEX® system, and to their employees involved in the OEKO-TEX® product certification in their daily work. Without their personal commitment and close co-operation with our teams around the globe, the great success of the OEKO-TEX® Standard 100 would not have been possible. As a small gift the OEKO-TEX® teams from our worldwide member institutes and representative offices have created a self-made cooking book with favourite recipes which in some way has the same properties as the OEKO-TEX® Standard 100 that you are so familiar with – it is international, it can be used as a modular system and it illustrates the great variety of delicious food and drinks (just like the successfully tested textiles of all kinds). We hope that you will enjoy preparing the individual dishes. Set your creativity and your taste buds free! Should you come across any unusual ingredients or instructions, please feel free to call the OEKO-TEX® employees who will be happy to provide an explanation – following the motto “OEKO-TEX® unites and speaks Imprint the same language” (albeit sometimes with a local accent). Publisher: Design & Layout: Bon appetit! -
Managed by Non Plus Ultra
MANAGED BY NON PLUS ULTRA CENTRAL HISTORIC STATELY Rich in history and aesthetics, this Greek Revival masterpiece accommodates everything from intimate ceremonies to grand weddings – all in the heart of downtown San Francisco. The San Francisco Mint has been renovated to accommodate modern functions without losing any of its historical grandeur. With 100,000 square feet of ballrooms, gold vaults, and gaslight chandeliers, its ambience guarantees a vibe that will take you back to a more regal time. VENUE PRICING MAIN FLOOR VENUE RENTAL FEE: $15,000 Venue rental is inclusive of the following: • A Twelve Hour Rental Period • Two Security Guards And Two Janitorial Staff • Ceremony Chairs And Reception Chairs For Up To 200 Guests • Guest Tables For Up To 200 Guests • 10 Cocktail Tables Please note, the vault level is not included in the venue rental. It can be included for an additional $1,500. CAPACITY & DIMENSIONS LOCATION CAPACITY SQ FT Full Venue 999 52,000 Main Floor 700 20,640 • Ceremony maximum capacity indoors: 117 • Ceremony maximum capacity outdoors: 260 • Seated reception maximum capacity indoors: 170 • Seated reception maximum capacity outdoors: 220 MAIN FLOOR FLOORPLAN PROSPECTOR’S LOCATION SQ FT SEATED STANDING CEREMONY LOUNGE Gold Ballroom 1,160 80 165 77 Mint Ballroom 1,160 80 165 77 Column Ballroom 1,755 N/A 250 117 COLUMN COURTYARD BANKER’S Banker’s Ballroom 1,755 120 250 117 BALLROOM BALLROOM Courtyard 3,900 270 350 260 Weigh Room 696 40 99 46 Prospector’s Lounge 957 80 136 63 Coiner’s Office 899 50 49 49 WEIGH MINT GOLD -
Canape Banquet Grazing Stations Set Menu Canapes
MENU CANAPE BANQUET GRAZING STATIONS SET MENU CANAPES CANAPES Two hour event 8 pieces $29 pp Three hour event 10 pieces $34 pp Four hour event 12 pieces $42 pp LARGE CANAPES $7 per item DESSERT CANAPES Set up as a station with a selection $10.5 pp Served in circulation three for $7 pp STAFFING We can arrange professional event staff bartenders, waitstaff etc. Staff are 45$ p/h with a minimum of 3 hours. A fully qualified chef is always at the venue at no cost. DIETARY REQUIREMENTS We are always happy to customise a menu for whatever needs you have. If you have something else in mind other than what’s on our menu we would love to work together to get what you want. Prices are GST exclusive. Minimum 15 guests CANAPES WARM CANAPES Imperial peking duck spring rolls with hoisin. Macadamia satay chicken tenderloin on a lemon grass skewer. Dukkah crusted lamb tenderloin rosemary skewer with smoked yogurt. Buttermilk Taiwanese fried chicken wings with spicy ranch dipping sauce. Salt and alpine pepper/ five spice squid with squid ink aioli. Mini wagyu beef wellingtons of pine mushrooms and pâté encased in flaky puff pastry. Supressa salami and bocconcini skewers with salsa verde. Jasmine tempura jalapeño poppers with adobo sauce. Goats cheese mini cheese cakes with country onion marmalade. Mini scotch quail egg, soft boiled quail egg rolled in sausage meat, crumbed and fried. Caramelised onion tartlet with double Brie brûlée and micro herbs. Master-stock glazed pork belly with shiitake ketchup and an apple cherry slaw. -
Grand Ave. Locust St. 12Th S T . 13Th S T . Walnut
M E T O T H WELLMARK WELLMARK RAMP Beer L C O E 2 0 W E 1 8 Cocktails ENTRANCE GRAND AVE. Festival Merchandise 72 73 74 75 SEATING 76 77 78 79 International Wine Soda and Water 71 70 JOHN AND MARY PAPPAJOHN Chocolate Adventure This vibrant three-day cultural celebration features nearly 7 EDUCATION CENTER 60 food vendors with dishes representing 25 different cultures or culinary regions. Explore professional cooking 8 Cultural Discovery 69 Experience demonstrations, a unique cooking challenge, interactive DES MOINES 9 PUBLIC LIBRARY cultural educational activities, dancers and musicians with 68 MAIN STAGE Meals from international flair, an impressive variety of worldwide beers, 67 the Heartland wine and cocktails and hands-on fun for kids. 66 Meredith Culinary Check out the Polk County Board of Supervisors Main Stage FESTIVAL FRONT Discovery Pavilion 65 PORCH for music throughout the weekend and the Principal Cultural SEATING 64 Principal Stage for culturally authentic music and dance performances. Cultural Stage The Festival would not be possible without support from our 63 volunteers. Please thank our dedicated team working hard Voya Financial across The Festival grounds. Fruit Adventure ENTRANCE 62 61 60 59 58 57 56 55 54 53 52 51 50 49 48 47 46 45 44 Food Vendors Be sure to share your love of The Festival by using our hashtag LOCUST ST. #wfmf2018 or by purchasing Official Festival Merchandise SEATING SEATING ENTRANCE Merchants located near 12th St. and Locust St. 10 11 12 13 14 15 31 32 33 34 35 36 37 38 39 40 41 42 43 16 Nonprofits 17 Sponsor Booths 30 18 ATM 29 19 Free Bike Valet 20 28 NATIONWIDE NATIONWIDE Handicap Parking 27 12TH ST. -
Savory Latin- American Turnovers
he idea of folding pastry over a filling to make T a little pie seems to have occurred to cooks in almost every part of the world. Walking through my neighborhood in New York City, I can find many ver- sions of what I grew up calling an empanada. At the local pizzeria, calzones are stacked in the window. There’s an Eastern European deli where I sometimes buy pierogi, and when I order appetizers at an Indian restaurant, I always have samosas. My own restau- rant, Patria, features food from Latin America, and empanadas are always on my menu. Empanadas are an invitation to improvise. Only two things are necessary to make an em- panada—a dough and a filling. What the dough is made of and how you fill it are all up for grabs. At every step along the way, you can add an ingredient or change the shape, size, or cooking method. CHANGE THE FAT AND YOU CHANGE THE FLAVOR AND TEXTURE OF THE DOUGH Doughs can be made with cornmeal or different types of flours, but the one ingredient that will most Put the filling slightly determine the flavor and texture of your pastry is off-center when you’re the fat you choose. Throughout Latin America, lard using just one piece is the fat of choice for making tender pastry with a of folded dough for rich, distinctive flavor. Vegetable shortening makes the pastry. a tender, flaky dough without adding much flavor. Doughs made with butter have a wonderful flavor and are firm rather than flaky. -
Food Truck Menu
EMPANADA LADY FOOD TRUCK 1 for $4.50 / 2 f or $8.50 / 3 for $12.50 Carnivo re & Non Meat For the Carnivore ** ONLY** *taxes may apply* BEEF & POTATO CHICKEN & POTATO Ground Beef w/Small Potato Chunks Shredded Chicken w/Small Potato Chunks CHIPOTLE CHICKEN & CHEDDAR BUFFALO CHICKEN W/GORGONZOLA Spicy Shredded Chicken in Chipotle BBQ Sauce and Shredded Chicken w/Buffalo Sauce & Gorgonzola Cheddar Cheese MEXICAN CHORIZO BBQ PULLED PORK Spicy Mexican Chorizo w/Queso Fresco, Black Beans & Slow cooked spiced pork butt with brown sugar BBQ sauce Corn LOADED POTATO JERSEY BREAKFAST Seasoned Potatoes, Cheddar Cheese, Cream Cheese, Bacon Taylor Ham Egg & Cheese Bites & Corn Mixture * BACON EGG & CHEESE *Credit Card *$10 Min Non-Meat Lovers SPINACH & FETA PIZZA Sautéed Spinach & Feta Cheese Homemade Pizza Sauce & Shredded Mozzarella Cheese SEASONAL VEGGIE INDIAN SAMOSA Variety of in Season Vegetables Spicy Potatoes & Pea Mixture - Seasonal - THREE CHEESY CHEESE KALE & SWEET PLANTAINS Monteray, Cream Cheese & Cheddar Mixture Sautéed Kale w/onions & garlic, Fried Cheese & Sweet Plantains Fun Flavors **Not all flavors are available daily** (priced differently) SIRLOIN CHEESE STEAK $5.25 ST. PATTYS $4.75 Shredded Sirloin Steak Sautéed in Sofrito w/Cheddar Corned Beef & Cabbage w/Carrots Cheese - Seasonal - RISOTTO SHRIMP SCAMPI $6 THANKSGIVING DINNER $5.25 Risotto & Shrimp in a creamy garlic sauce with peas. Roasted Turkey Breast w/Stuffing & Homemade Cranberry - Seasonal - Sauce - Seasonal - Sweet Tooth (priced differently) PIÑA COLADA $4.50 S'MORES $4.50 Real Pineapple Chunks & Piña Colada Mix Marshmallow. Chocolate & Gram Crackers BANANA NUTELLA $4 APPLE PIE $6 Banana w/Nutella Fresh Apple Sautéed in Butter w/Sugar STRAWBERRY NUTELLA $4 PEACH COBBLER $6 Fresh Strawberry w/Nutella Fresh Seasonal Jersey Peaches Sautéed in Butter w/Sugar - Seasonal - GUAVA & CREAM CHEESE $4 Sweet Guava Paste w/Cream Cheese Sides MADUROS $5 TOASTONES $5 Fried Sweet Plantains Green Fried Plantains - with mojo - YUCCA FRIES $5 Seasoned and Fried Al'Dente Yucca Steak Fires. -
The Food and Culture Around the World Handbook
The Food and Culture Around the World Handbook Helen C. Brittin Professor Emeritus Texas Tech University, Lubbock Prentice Hall Boston Columbus Indianapolis New York San Francisco Upper Saddle River Amsterdam Cape Town Dubai London Madrid Milan Munich Paris Montreal Toronto Delhi Mexico City Sao Paulo Sydney Hong Kong Seoul Singapore Taipei Tokyo Editor in Chief: Vernon Anthony Acquisitions Editor: William Lawrensen Editorial Assistant: Lara Dimmick Director of Marketing: David Gesell Senior Marketing Coordinator: Alicia Wozniak Campaign Marketing Manager: Leigh Ann Sims Curriculum Marketing Manager: Thomas Hayward Marketing Assistant: Les Roberts Senior Managing Editor: Alexandrina Benedicto Wolf Project Manager: Wanda Rockwell Senior Operations Supervisor: Pat Tonneman Creative Director: Jayne Conte Cover Art: iStockphoto Full-Service Project Management: Integra Software Services, Ltd. Composition: Integra Software Services, Ltd. Cover Printer/Binder: Courier Companies,Inc. Text Font: 9.5/11 Garamond Credits and acknowledgments borrowed from other sources and reproduced, with permission, in this textbook appear on appropriate page within text. Copyright © 2011 Pearson Education, Inc., publishing as Prentice Hall, Upper Saddle River, New Jersey, 07458. All rights reserved. Manufactured in the United States of America. This publication is protected by Copyright, and permission should be obtained from the publisher prior to any prohibited reproduction, storage in a retrieval system, or transmission in any form or by any means, electronic, mechanical, photocopying, recording, or likewise. To obtain permission(s) to use material from this work, please submit a written request to Pearson Education, Inc., Permissions Department, 1 Lake Street, Upper Saddle River, New Jersey, 07458. Many of the designations by manufacturers and seller to distinguish their products are claimed as trademarks. -
Maia Menu Principal 2
- STARTERS - SHRIMP GREEN AGUACHILE $16.00 CEVICHE ACAPULCO $17.00 MAIA GUACAMOLE $10.00 (CILANTRO KIMCHEE, CILANTRO EMULSION, CUCUMBER RIBBONS) (LOCAL CATCH, CURRY KETCHUP, AVOCADO MOUSSE) (CILANTRO, ONION, SERRANO CHILES) FILET MIGNION SASHIMI $22.00 LIMITED TUNA CARNITAS FISH DIP $14.00 ROASTED CAULIFLOWER $14.00 (PEANUT PONZU, SCALLIONS, ONION PETALS) QUANTITY (CELERY, CARROT AND FRESH TORTILLA CHIP) (CRIMINI BECHAMEL, DEMI-GLACÉ, GOAT CHEESE) GUAJILLO BBQ CHICKEN WINGS $16.00 TUNA SASHIMI $18.00 (SESAME, PINEAPPLE, CILANTRO) (MORITA MARINADE, AVOCADO MOUSSE, SORREL) - SOUPS & SALADS - JOSPER SALAD $13.00 TORTILLA SOUP $13.00 (BABY GEM, PARMESAN, ROASTED GARLIC DRESSING) (PASILLA & GUAJILLO CHILE, AVOCADO, SOUR CREAM, CILANTRO) TORTILLA SALAD $12.00 (CHILI EMULSION, CORN, BLACK BEANS) SOUP OF THE DAY $12.00 - TACOS & TOSTADAS - TUNA TOSTADA $15.00 SHRIMP CHORIZO TACO $14.00 FISH AL PASTOR QUESADILLA $13.00 (BURNT HABANERO, CHILE GUERO MAYO, CUCUMBER) (PIPIAN, AVOCADO MOUSSE, CILANTRO) (LOCAL CATCH, OAXACA CHEESE, FLOUR TORTILLAS) PORK BELLY TACO $14.00 TEMPURA PALMITO TACO $12.00 (PICKLED CAULIFLOWER, CILANTRO, XNIPEC) (HEARTS OF PALM TEMPURA, COLE SLAW RELISH, AVOCADO MOUSSE) MAIN ENTREES CITRUS ROASTED WHOLE SNAPPER $50.00 CHICKEN CONFIT $22.00 (PICO DE GALLO, ROASTED LEMON, CORN TORTILLAS) (MEXICAN ALIGOT, DEMI GLACE, SCALLION, BEECH MUSHROOM) CORN CRUSTED SEA BASS $26.00 MAIA MEXICAN BURGER 8OZ $20.00 (OVER LIME CONSOMMÉ CORN CRUST) (SALSA MACHA, FRISSEE, CHILE GUERO MAYO) ZARANDEADO OCTOPUS $28.00 6oz/8oz FILET MIGNON $38-$48