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Carolina Gold Rice Pudding
Carolina Gold Rice Pudding Yield 6 to 8 portions Time 4 hours or overnight to soak the rice, 15 or 20 minutes to cook it, and about 20 minutes to prepare the pudding Cooking Remarks This recipe comes together in a short series of steps: cook the rice in milk and sugar, make a stirred custard or crème anglaise, combine the two, and fold in whipped cream. The rice cooks best when the pot is covered, but the milk has a powerful urge to boil over. Best solution: a standard electric rice cooker. These cookers work as well as a double boiler when it comes to insulation, and the pot insert is typically nonstick. Cover the insert until the rice comes to a boil, then vent the rising steam by pulling the lid slightly off center. As the rice absorbs the milk, close the lid completely. If you don’t have a rice cooker, use a saucepan, but keep your eye on it. Equipment Mise en Place For this recipe, you will need a 5½-cup electric rice cooker and a heavy-bottomed medium saucepan (or two medium saucepans); a wooden spoon; a medium mixing bowl; two large mixing bowls; a whisk; a ladle; a fine-mesh strainer; a quart of ice cubes; a stand mixer, handheld mixer, or balloon whisk to whip the cream; and a rubber spatula. Ingredients for the rice 5.7 ounces (¾ cup) Anson Mills Carolina Gold Rice 12 ounces (1½ cups) whole milk 4 ounces (½ cup) spring or filtered water 1.75 ounces (¼ cup) sugar ¼ teaspoon fine sea salt c teaspoon ground cinnamon 2 tablespoons currants (optional) for the custard 12 ounces (1½ cups) whole milk c teaspoon fine sea salt ½ vanilla bean, split in half lengthwise and pulp scraped or 2 teaspoons vanilla extract 4 large egg yolks 1.75 ounces (¼ cup) sugar 6 ounces (¾ cup) cold heavy cream Copyright Anson Mills. -
All Rights Reserved. 24 Romilly St, London W1D 5AH | Tel: 020 7287 3266 | ALLERGY ADVICE
All rights reserved. 24 Romilly St, London W1D 5AH | Tel: 020 7287 3266 | www.baoziinn.com ALLERGY ADVICE Please be advised that food prepared here contains these ingredients: * Cereals containing gluten * Celery * Sesame seeds * Soya * Sulphur dioxide * Eggs * Crustaceans * Fish * Molluscs * Lupin * Mustard * Milk * Peanuts * Nuts Due to our small busy kitchen, we are unfortunately unable to guarantee that any of our dishes is completely allergen-free. Customers are advised to no�fy the wai�ng staff upon ordering of any allergies and ingredient enquiries. Minimum charge £12.00 per head, VAT included. We only accept cash and cards with Chip and Pin. We cannot guarantee that our dishes are completely free of nuts and other ingredients to which some customer may be sensitive. Please be aware that some dishes may contain bones. The management reserves the right to refuse admission A discretionary gratuity of 10% will be added to your total bill. “ Xiao Long Bao is one of our signature dishes” BaoziInn Soho COLOURFUL 点 心 1. Dim Sum Platter (6 pieces) 点心拼盘 £8.90 2. Baozi Platter (4 pieces) 蒸包拼盘 £9.90 3. Shao Mai Platter (6 pieces) 烧卖拼盘 £8.90 主 推 厨 荐 CHEF SPECIAL 4. Classic Xiao Long Bao with Minced Pork and Scallop 猪肉带子小笼包 £12.90 Our products are made with natural colour from vegetables. Red is from beetroot juice, green is from spinach juice, yellow is from turmeric, purple is from red cabbage. = BaoziInn Recommended = Mild = Spicy =Very Spicy = Vegetarian * Please note that dishes may not appear exactly as shown. 5. Shredded Chicken in Chef Special Chilli Oil 红油鸡丝 £6.90 6. -
Catering Menu
Catering Menu 293 Main Street Winooski, VT 05404 Tel (802) 655-4888 • Please order at least 2 days in advance. • If possible, please arrange to pick up your order between 12pm – 5pm. • Please inform our staff if you require disposable utensils, napkins and/or chopsticks. • Relative to the size, pick up time and advance notice of your order, Tiny Thai may add a service charge of not more than 10%. Price List for Catering Stir-Fry Half Size Steam Pan (10” x 12” x 2.5”) Serve 6 – 8 adults $65 Your Choice of Chicken, Beef, Pork or Tofu, $75 if you choose Shrimp (Served With Jasmine Rice - 1 Half Size Steam Pan) Chef's Vegetable Stir-fry Chef's choice of fresh vegetables in a light oyster and soy sauce with a hint of sesame oil Krapow (medium spicy **) This spicy stir fry has vegetables and plenty of fresh basil. Ginger Chicken A mild stir-fry of chicken, vegetables, mushrooms and fresh ginger with a dash of sesame oil Pad Prik Pao (mild spicy *) A mildly spicy stir-fry of roasted chili paste, vegetables and fresh basil Gratiem “Gratiem” is Thai for garlic. Assorted vegetables, black pepper, cilantro stir fried in garlic sauce Prew Wan Homemade 'Sour/Sweet' sauce, cucumber, bell peppers, onion, tomato and pineapple Panang (medium spicy **) Panang curry paste with green bean, bell peppers, coconut milk, peanut and Makrut lime leaf Pad Prik Khing (medium spicy **) This dish of Prik Khing curry paste, green bean and carrot stir fry with palm sugar and Kaffir Lime leaves Pong Garee A Chinese/Thai traditional, this velvety sauce is made with yellow curry powder, egg and milk, stir-fried with bell peppers, onion, mushroom and celery Price List for Catering Stir-fried Noodles & Fried Rice Half Size Steam Pan (10” x 12” x 2.5”) Serve 5 – 7 adults $55 Your Choice of Chicken, Beef, Pork or Tofu, $65 if you choose Shrimp Pad Kee Maow (medium spicy **) “Drunken Noodles”. -
DESSERTS 45 Trans Fat 0 G, Cholesterol 0 Mg, Sodium 5 Mg Fruit Dip Use Fresh Orange Segments and Kiwifruit Slices When Winter Fruits Are in Season
Cinnamon Baked Goldens Serve alone or with vanilla frozen yogurt and a sprinkle of lowfat granola. Makes 4 servings. 1 apple per serving. Prep time: 10 minutes Cook time: 10 minutes •••••••••••••••••••••• Ingredients 4 large golden delicious 1 tablespoon lemon juice apples, cored 1 teaspoon grated lemon peel ¼ cup raisins ½ teaspoon ground ½ cup 100% apple juice cinnamon 2 tablespoons brown sugar 1⁄8 teaspoon nutmeg Preparation 1. Place apples in a microwave safe baking dish. 2. Fill each apple with an equal amount of raisins. 3. Combine all remaining ingredients in a small bowl and pour over apples. Cover with plastic wrap and microwave on high for 5 minutes or until apples are tender. 4. Carefully remove apples from dish with a slotted spoon and set aside. 5. Place baking dish back in the microwave and cook on high, uncovered, for 3 to 5 minutes more or until mixture has thickened to a glaze. Drizzle over apples and serve while hot. Nutrition information per serving: Calories 156, Carbohydrate 41 g, Dietary Fiber 3 g, Protein 1 g, Total Fat 0 g, Saturated Fat 0 g, DESSERTS 45 Trans Fat 0 g, Cholesterol 0 mg, Sodium 5 mg Fruit Dip Use fresh orange segments and kiwifruit slices when winter fruits are in season. Makes 4 servings. ¼ recipe per serving. Prep time: 15 minutes •••••••••••••••••••••• Ingredients 1 (8-ounce) container lowfat 2 medium red apples, cored vanilla yogurt and sliced 2 tablespoons 1 medium pear, cored and 100% orange juice sliced 1 tablespoon lime juice 1 medium plum, sliced ½ tablespoon brown sugar 8 large strawberries Preparation 1. -
Brown Rice Brown Rice
BROWN RICE BROWN RICE NUTRITION NUTRITION Did you know all white rice starts out as brown rice? Brown rice is a whole grain Did you know all white rice starts out as brown rice? Brown rice is a whole grain because it doesn’t have its outer layer (which is full of nutrients!) removed. because it doesn’t have its outer layer (which is full of nutrients!) removed. Brown rice is chewier than white rice, and has a mild nutty flavor. People who Brown rice is chewier than white rice, and has a mild nutty flavor. People who consume brown rice regularly start to prefer its delicious flavor. consume brown rice regularly start to prefer its delicious flavor. Compared to white rice, brown rice contains about 4-5 times as much fiber, Compared to white rice, brown rice contains about 4-5 times as much fiber, which is essential for good digestive health. which is essential for good digestive health. Brown rice is also a great source of: Brown rice is also a great source of: Potassium (important for muscle and heart function, and promotes Potassium (important for muscle and heart function, and promotes healthy blood pressure healthy blood pressure Magnesium (needed by nervous system, heart, and immune system) Magnesium (needed by nervous system, heart, and immune system) Manganese, selenium, vitamin B1, vitamin B3, folate, and zinc (all of Manganese, selenium, vitamin B1, vitamin B3, folate, and zinc (all of which are essential nutrients!) which are essential nutrients!) PREPARE PREPARE Because of its outer layer, brown rice takes longer to cook than white rice. -
Easy Rice Pudding.382010.Pub
Easy Rice Pudding Note: Children can learn to measure while Helping make recipe. Ingredients: NOte Easy Rice Pudding 2/3 cup white rice, uncooked En Español 2 cups warm water 1 teaspoon butter or margarine (optional*) Serving Size: 2/3 cup 1/2 cup dry milk, non-fat Yield: 4Note: Children can 2 Tablespoons sugar learn to measure while help- 1/2 teaspoon vanilla ing make this recipe. servings 1/2 teaspoon cinnamon Time: 40 minutes 1 cup water 1/2 cup raisins or other dried fruit Instructions: 1. Combine rice, water, and butter or margarine in large microwave safe dish. Cover loosely, so steam will escape. 2. Cook in microwave on high for 5 minutes or until mixture comes to a boil. Reduce setting to defrost (50% power), and cook an additional 10 minutes. 3. Mix other ingredients together while rice is cooking. Easy Rice Pudding (continued) 4. Without allowing rice to cool, remove cover and quickly stir milk-water-raisin mixture into hot rice. Cover loosely again and continue cooking on defrost (50% power) for 10 minutes. After cooking time is finished, let pudding sit, covered, for 10 minutes. 5. Stir gently and put in individual serving dishes. 6. Eat warm or cover and refrigerate immediately. Enjoy the refrigerated pudding within 2 days. Serving Size: 2/3 cup, yield: 4 servings, Time 40 minutes Cost per recipe-0.88¢; per serving-0.22¢ SNAP-Ed Connection Recipe Finder htt://recipefinder.nal.usda.gov/index.php Buffalo County Wisconsin Nutrition Education Program 407 S. Second Street, Alma, WI 54610. -
Pisco Y Nazca Doral Lunch Menu
... ... ··············································································· ·:··.. .·•. ..... .. ···· : . ·.·. P I S C O v N A Z C A · ..· CEVICHE GASTROBAR miami spice ° 28 LUNCH FIRST select 1 CAUSA CROCANTE panko shrimp, whipped potato, rocoto aioli CEVICHE CREMOSO fsh, shrimp, creamy leche de tigre, sweet potato, ají limo TOSTONES pulled pork, avocado, salsa criolla, ají amarillo mojo PAPAS A LA HUANCAINA Idaho potatoes, huancaina sauce, boiled egg, botija olives served cold EMPANADAS DE AJí de gallina chicken stew, rocoto pepper aioli, ají amarillo SECOND select 1 ANTICUCHO DE POLLO platter grilled chicken skewers, anticuchera sauce, arroz con choclo, side salad POLLO SALTADO wok-seared chicken, soy and oyster sauce, onions, tomato wedges, arroz con choclo, fries RESACA burger 8 oz. ground beef, rocoto aioli, queso fresco, sweet plantains, ají panca jam, shoestring potatoes, served on a Kaiser roll add fried egg 1.5 TALLARín SALTADO chicken stir-fry, soy and oyster sauce, onions, tomato, ginger, linguini CHICHARRÓN DE PESCADO fried fsh, spicy Asian sauce, arroz chaufa blanco CHAUFA DE MARISCOS shrimp, calamari, chifa fried rice DESSERTS select 1 FLAN ‘crema volteada’ Peruvian style fan, grilled pineapple, quinoa tuile Alfajores 6 Traditional Peruvian cookies flled with dulce de leche SUSPIRO .. dulce de leche custard, meringue, passion fruit glaze . .. .. .. ~ . ·.... ..... ................................................................................. traditional inspired dishes ' spicy ..... .. ... Items subject to -
Order Online
WRAPS & SANDWICHES DESSERTS All wraps/sandwiches are served with pita bread, $ lettuce, tomato, onion and tahini sauce. Kurdish Baklava (2 pieces) | 5.50 Ask for Gluten Free, Vegan and Vegetarian options. Layers of filo dough and pistachios in our home-made syrup Kazandibi (gf) | $5.50 Lamb & Beef Gyros Wrap | $10.95 Milk Pudding baked and caramelized Slow cooked, thin-sliced, marinated lamb & beef Kunefe | $7.50 Chicken Gyros Wrap | $10.95 Sweet shredded filo dough stuffed with salt-less cheese and A family owned and operated business Slow cooked, thin-sliced, pistachios serving delicious authentic flavors from the marinated chicken ORDER Rice Pudding (gf) | $5.00 ORDER Rice, milk, organic sugar, vanilla bean and cinnamon Mediterranean Coast to the Middle East. $ Adana Kebab Wrap | 10.95 ONLINE Decadent Chocolate Cake $7.00 Skewered charcoal grilled minced ONLINE-@ | sfkebab.--------@-------- New York Cheese Cake $7.00 Take Out, Catering lamb with fresh parsley, red onion com | and a touch of hot chili sfkebab.com Ice Cream | $5.50 ORDERORDER & Banquet Room available. Call (415) 255-2262 for Kofta Wrap | $10.95 ONLINEONLINE-@ -------- Minced beef with parsley and sumac onion WEEKEND BRUNCH -@com information. Served until 3PM sfkebab.------- Monday – Friday Salmon Wrap | $12.95 All egg dishes (except Breakfast Wrap) served with rosemary sfkebab.com Skewered charcoal grilled salmon with fresh tomato, roasted red potatoes, fresh fruit and home-made bread 11:00 a.m. to 9:00 p.m. lettuce and onion Mellemen (veg/gf) | $13.95 SF Kebab Mediterranean -
Rainbow Fried Rice
Rainbow Fried Rice By Susan S. and laurie s. from Old County Road School, Smtihfield, RI 02917. Description "Rainbow Fried Rice" is an easy to prepare and delicious whole grain side dish. It contains all the colors of the rainbow swirled into one healthy, tasty dish. Our rice recipe is an excellent alternative to traditional fried rice, which is high in both fat and sodium content. Nutrition Facts Serving size: 6 oz Calories 305 From Fat 15% From Saturated Fat 8% From Sugar 16% Sodium 375mg Rainbow Fried Rice Ingredients Ingredient 6 servings 50 servings Peas 1/4 c/1.25 oz 2 c/10 oz Carrot 1/4 c/1.25 oz 2 c/10 oz Onion 1/8 c/1 oz 1.25 c/10 oz Celery 1/4 c/1 oz 2 c/10 oz Red Pepper 1/4 c/1.5 oz 1.75 c/10 oz Red Cabbage 3/8/1 oz 3.25 c/8 oz Egg 1 lrg egg/2 oz 3 c/24 oz WG Brown Rice 1.5 c/9.5 oz 14.33 c/92 oz Bean Sprouts 1/4 c/1 oz 2 c/8 oz Low Sodium Soy Sauce 3 T/1.5 oz 2 c/16 oz Sesame Oil 2 T/1 oz 1 c/8 oz Garlic, Fresh chopped 1 t/.25 oz .25 c/2 oz Vegetable Oil 1T/.5 oz .5 c/4 oz Water .75 c/6 oz 5.25 c/42 oz Apple Juice .75 c/6 oz 5 c/40 oz Preparation Preparation Directions: Method of Preparation: (6 Servings) Combine water, apple juice, and rice into a sauce pan. -
Food in China.Pdf
Food in China Each region of China has its own type of food. Chuan food is hot and spicy; Beijing cooking is done with a lot of meat and vegetables (including the most famous Chinese dish of all, Peking Duck); Cantonese traditions include dim sum and delicacies like shark's fin soup; Shanghai cuisine is prepared with plenty of seafood and oil. Drinks Soft drinks abound in China, both foreign brands and local. You can also buy bottled water everywhere. Other than tea, soft drinks, or bottled water, beer is your best bet. Chinese beer is generally quite good, Qingdao being the best-known brand, and almost every town has its own brew which varies from watery-but-incredibly-cheap to not-bad-and-incredibly- cheap. Beware of Chinese "wine" which is actually powerful grain alcohol. Popular Dishes Jiaozi. Dumplings. These are popular all over China, and come fried, steamed or boiled, and are stuffed with just about everything. Traditionally, families make and eat jiaozi for the Chinese New Year or Spring Festival. Making jiaozi is a social event with a group of people stuffing the dumplings together, the idea being that many hands make light work, and the result is all the tastier for your having participated in the preparation! You can order a plate of jiaozi in a restaurant, or you'll find them served in little snack food joints, often in soup (jiaozi tang). Baozi Steamed buns stuffed with a variety of fillings. These are great snacks that you'll find all over China in various different sizes and varieties. -
Chicken Fried Rice with Green Beans, Cabbage & Peanuts
Chicken Fried Rice with Green Beans, Cabbage & Peanuts Tonight, we’re creating a restaurant- quality classic: hearty chicken fried rice, full of the irresistible flavors and textures of veggies, eggs and delectable teriyaki sauce. To ensure all the elements blend seamlessly, you’ll cook the eggs on their own in the pan, before stirring them together with the squash, cabbage and green beans. A garnish of chopped peanuts adds a final layer of crunch. (One note, chefs: depending on what’s best near you, your summer squash may be green or yellow!) Blue Apron Wine Pairings Tanti Petali Pinot Bianco, 2015 Marco Flacco Pinot Grigio, 2014 Ingredients 4 Boneless, Skinless Chicken Breasts 2 Cage-Free Farm Eggs 1 Cup Jasmine Rice 6 Ounces Green Beans 2 Scallions 1 Pound Savoy Cabbage 1 Summer Squash Knick Knacks 1 1-Inch Piece Ginger ½ Cup Teriyaki Sauce ⅓ Cup Peanuts ¼ Cup Rice Vinegar ¼ Cup Sesame Oil Makes: 4 servings | Calories: about 830 per serving Prep Time: 15 minutes | Cook Time: 35–45 minutes For cooking tips & tablet view, visit blueapron.com/recipes/fp343 Recipe #343 Instructions For cooking tips & tablet view, visit blueapron.com/recipes/fp343 1 2 Prepare the ingredients: Make the ginger rice: Wash and dry the fresh produce. Peel and finely chop the ginger. In a small pot, heat half the sesame oil on medium-high until hot. Cut out and discard the cabbage core; thinly slice the leaves. Snap Add half the ginger; season with salt and pepper. Cook, stirring off and discard the stem ends of the green beans; cut into 1-inch frequently, 30 seconds to 1 minute, or until fragrant. -
Supplementary Table S1: Complete Food Group and List Included in the Semi-Quantitative FFQ
Supplementary Table S1: Complete food group and list included in the semi-quantitative FFQ. A. Cereals & cereals products D. Eggs L. Traditional Malaysian ‘Kuih’ & 1. White rice 74. Boiled egg Confectionaries 2. Basmati rice 75. Fried egg 144. Fried & spicy traditional kuih 3. Brown rice 76. Salted egg (e.g.: curry puff/ samosa/ popia 4. Fried rice rolls/ vadai) 5. Rice/ ‘Nasi Dagang’ E. Vegetables 145. Fried & sweet traditional kuih 6. Rice/ ‘Nasi Arab’/ ‘Nasi Briyani’/ 77. Fried green leafy vegetables (e.g.: doughnut / ‘ham chi peng/ lad- ‘Nasi Jagung’/ ‘Nasi Minyak’/ ‘Nasi 78. Green leafy vegetables soup doo/ cakoi’) Tomato’ 79. Green leafy vegetables cooked 146. Grilled/ Steamed spicy tradi- 7. Rice cooked with coconut milk/ with coconut milk gravy (e.g.: curry/ tional kuih (e.g.: grilled glutinous ‘Nasi Lemak’ ‘lemak’) rice/ ‘cara berlauk/ meat pau’) 8. Chicken Rice 80. Green leafy vegetables cooked by 147. Grilled/ Steamed sweet tradi- 9. Rice/ ‘Nasi Kerabu’ steamed/ boiled tional kuih (e.g.: apam/ kuih ang 10. Plain Porridge 81. Fried cruciferous vegetables koo/ kaya pau/ kuih talam) 11. Porridge (e.g.: chicken porridge/ 82. Cruciferous vegetables soup 148. Sweet porridge (e.g.: durians fish porridge/ meat porridge/ lambuk 83 Cruciferous vegetables cooked porridge/ green beans porridge/ porridge) with coconut milk gravy (e.g.: curry/ sweet potato porridge) 12. Fried Noodles (‘mee/ mee-hoon/ ‘lemak’) 149. Cakes kueh-teow/ wantan mee’) 84. Cruciferous vegetables cooked 150. Pastry (e.g.: pie/ croissant) 13. Noodles cooked with gravy (e.g.: by steamed/ boiled 151. Jelly/ ‘agar-agar’ ‘hailam/ kicap/ kolok/ sizzling’) 85. Fried bean vegetables 152.