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Ever Soneva So Chilled All Day Menu
Ever Soneva So Chilled All Day Menu For your convenience you can scan these QR codes to see our menu in your preferred language Chinese Russian Appetizers Raw Organic Vegetable (O,V) THB 380 Raw Vegetables, Pumpkin Seeds, Fresh Herbs, Extra Virgin Olive Oil Serrano Ham and Asparagus THB 480 Thinly Sliced Serrano Ham, Grilled Young Asparagus Crumbed Cream Cheese, Toasted Cashews Vietnamese Spring Roll (O, V) THB 380 Vietnamese Spring Rolls, Sweet Chili Jam Sea Bass Ceviche (O) THB 480 Peruvian Style Ceviche of Local Sea Bass, Lime Juice, Salt, Fresh Chili, Crisp Onion, Creamed Sweet Potato, Corn Prices are Subject to 10% Service Charge and 7% Government Tax Healthy and Low Calorie (H). Organic (O). Vegetarian (V). Plant Based (PB). Gluten Free (GF). Dairy Free (DF). Spicy (S). Contains Nuts (N). Prawn Tempura THB 480 Pickled Radish Salad, Sweet Chili Dip Smoked Duck (O) THB 420 Tea Smoked Duck Breast, Baby Capers, Fresh Herb Mayo, Toasted Rye Bread, Garden Watercress Tiger Prawn Tortellini THB 420 Handmade Black Tiger Prawn Tortellini, Light Coconut, Shellfish Bisque Mezzeh Plate (V) THB 320 Hummus, Marinated Olives, Babaganoush, Homemade Flatbread Fresh Sashimi (O) THB 380 Chef’s Choice of 3 Types of Sashimi, Tamari Soya Sauce ,Wasabi Tonkatsu Sandwich THB 380 Pork Tenderloin Tonkatsu, Mustard, Vegetable Sauce Soneva Kiri THB 380 Thai Style Shrimp Cocktail Prices are Subject to 10% Service Charge and 7% Government Tax Healthy and Low Calorie (H). Organic (O). Vegetarian (V). Plant Based (PB). Gluten Free (GF). Dairy Free (DF). Spicy (S). -
Tested Recipes, 1948
, - - .I . - TESTED RECI-PES 1948 PUBLISHED BY American Legion Auxiliary Urban-Hanson Post No. 118 HARTFORD, S. DAK. r ,· .<; Foreword • Always · Remember The ADVERTIZERS Made This Book Possible The ladies of the Auxiliary wish to thank all these business men who, by their support, have helped make this publication possible. &m�- •-· .. - . TabJe ·of Contents Breads, Rolls,- Biscuits, Waffles and Pancakes ... 5 Cakes, Fillings and Frostings .....·........... 17 Cookies and Doughnuts .....................83 Candies . .. ............... � ..........,. 46 Desserts . � . .. .. .. •. .. .. .. .. .. .. 51 Pies and Pastries ......................... -.61 Pickles and Preserves ................ � ...... 68 Baked Dishes ....... : .......... � ...........7� Salads ....................................77 Baked Dishes: Meats, Fish, Vegetables ......-... 82 Soups .................................... - 92 Foreign Dishes .. .. .. .. .. .. .. ........ 94 Frozen Foods . .............................- 96 .. HARTFORDW. E._ HAUGEN, EXCHANGE Manager HOLDA DANSMANN W. G.HAUGEN - ALICE BORCHERDING I -t( u·nion Telephone Co. Hartford, South Dakota TRI-STATE ELECTRIC COMPANY, Sioux Falls, S. D. Electric Equipm-ent-Wholesalers . - - - --- - - - -- - -- --- i- .. ·- - ---- --- . --- --- -- ---.... �ARTF0RD, S. DAK., COOKBOOK 5 BREADS, ROLLS ' · BISCUITS, WAFFLES AND PANCAKES Butter Hom Rolls 1 cake or package dry yeast in a little warm water, add 1 tblsp. sugar, stir until liquid; 1 cup lukewarm milk; ½ cup shortening; ½ cup sugar; 3 well beaten_ eggs; 1/2 tsp. salt; 4 cups flour or enough to make a soft dough, but stiff enough to knead. Let raise until good and light or double in bulk, then divide in half and roll until as near round as possible. Brush with melted butter, then ·cut like -pie in sixteen pie-_ ces. Roll from the wide end. Set in butter tins. Let raise until real light. Bake in a moderate oven.-Faye Haugen Refrigerator Rolls (makes 3 dozen) Cake compressed yeast; ½ cup sugar; 1 tsp. -
Sauces Reconsidered
SAUCES RECONSIDERED Rowman & Littlefield Studies in Food and Gastronomy General Editor: Ken Albala, Professor of History, University of the Pacific ([email protected]) Rowman & Littlefield Executive Editor: Suzanne Staszak-Silva ([email protected]) Food studies is a vibrant and thriving field encompassing not only cooking and eating habits but also issues such as health, sustainability, food safety, and animal rights. Scholars in disciplines as diverse as history, anthropol- ogy, sociology, literature, and the arts focus on food. The mission of Row- man & Littlefield Studies in Food and Gastronomy is to publish the best in food scholarship, harnessing the energy, ideas, and creativity of a wide array of food writers today. This broad line of food-related titles will range from food history, interdisciplinary food studies monographs, general inter- est series, and popular trade titles to textbooks for students and budding chefs, scholarly cookbooks, and reference works. Appetites and Aspirations in Vietnam: Food and Drink in the Long Nine- teenth Century, by Erica J. Peters Three World Cuisines: Italian, Mexican, Chinese, by Ken Albala Food and Social Media: You Are What You Tweet, by Signe Rousseau Food and the Novel in Nineteenth-Century America, by Mark McWilliams Man Bites Dog: Hot Dog Culture in America, by Bruce Kraig and Patty Carroll A Year in Food and Beer: Recipes and Beer Pairings for Every Season, by Emily Baime and Darin Michaels Celebraciones Mexicanas: History, Traditions, and Recipes, by Andrea Law- son Gray and Adriana Almazán Lahl The Food Section: Newspaper Women and the Culinary Community, by Kimberly Wilmot Voss Small Batch: Pickles, Cheese, Chocolate, Spirits, and the Return of Artisanal Foods, by Suzanne Cope Food History Almanac: Over 1,300 Years of World Culinary History, Cul- ture, and Social Influence, by Janet Clarkson Cooking and Eating in Renaissance Italy: From Kitchen to Table, by Kath- erine A. -
ACT Like Alocal
BARIVECCHIA walking. The old heart of Bari - Start: Piazza del Ferrarese TIME BAR This walk picks you to Barivecchia (Old Bari), the ci 30 min. I ty’s historical heart. You probably won’t even be able PIA ZZA - LE CR COLONNA INFAME ISTOF to tell that this area has been seriously degrading 5 COL ORO OMBO over time. At night this labyrinth of narrow streets In the middle of this square there is Infame with clothes hanging from the windows, traditional o Colonna della Giustizia Colonna lumn or Column of Justice) with a cannonball (Infamous on Co IO shops and old women selling their homemade orec - L SANTA the top. This was previously where the public were L SCOLASTICA U chiette (ear-shaped pasta) becomes the center of the- T SIGHTSEEING punished. Now if we don’t pay our (usually) incre SANTA MARIA urban nightlife. If you’re able to recover from your A O Z TR .Z IE 7 dibly high taxes, the Equitalia agency gives us high DEL BUON P P N A - S night fun then enjoy this walk at early morning time: CONSIGLIO fines. During the Middle Ages, the overdue borro A 13 C EAT I T DRINK S with no people around you will breathe the smell of LA Food has always been a main element of life and culture in Italy and this is even more true in the case of CO A S A T LOCAL wers were instead exposed to public humiliation T V N V A I like a E A S S I - Z . -
Microbial Hazards in the Dairy Chain a Literature Study
Microbial hazards in the dairy chain A literature study Hermien van Bokhorst-van de Veen Marcel Minor Marcel Zwietering Masja Nierop Groot Report 1553 Colofon Titel Microbial hazards in the dairy chain Auteur(s) Hermien van Bokhorst-van de Veen, Marcel Minor, Marcel Zwietering, Masja Nierop Groot Nummer 1553 ISBN-nummer - Publicatiedatum 1 oktober 2015 Vertrouwelijk Ja, tot 1 dag na advies van BuRO aan de IG-NVWA OPD-code OPD-code Goedgekeurd door Ben Langelaan Wageningen UR Food & Biobased Research P.O. Box 17 NL-6700 AA Wageningen Tel: +31 (0)317 480 084 E-mail: [email protected] Internet: www.wur.nl © Wageningen UR Food & Biobased Research, instituut binnen de rechtspersoon Stichting Dienst Landbouwkundig Onderzoek Alle rechten voorbehouden. Niets uit deze uitgave mag worden verveelvoudigd, opgeslagen in een geautomatiseerd gegevensbestand of openbaar gemaakt in enige vorm of op enige wijze, hetzij elektronisch, hetzij mechanisch, door fotokopieën, opnamen of enige andere manier, zonder voorafgaande schriftelijke toestemming van de uitgever. De uitgever aanvaardt geen aansprakelijkheid voor eventuele fouten of onvolkomenheden. All rights reserved. No part of this publication may be reproduced, stored in a retrieval system of any nature, or transmitted, in any form or by any means, electronic, mechanical, photocopying, recording or otherwise, without the prior permission of the publisher. The publisher does not accept any liability for inaccuracies in this report. 2 © Wageningen UR Food & Biobased Research, instituut binnen de rechtspersoon Stichting Dienst Landbouwkundig Onderzoek Summary Background The main task of the Dutch Food and Consumer Product Safety Authority (NVWA) is to protect human and animal health. -
Vanilla Extract Special " a Delightful Bouquet
" PARKE - DAVIS VANILLA EXTRACT SPECIAL " A DELIGHTFUL BOUQUET That royal family, Orchidaceae, includes a member (Vanilla Plani- folia), which has been highly prized for centuries in the culinary arts. Blossoms of this plant lack the exquisite beauty of the florist's Orchid—the Queen of Flowers. However, the hidden charm lies in the flavoring principle contained in the beans. Careful selection and blending of true vanilla beans by Parke- Davis give Vanilla Extract, Special a delightful bouquet, and a rare delicacy. It is a pure, high-grade, full- bodied, properly aged product— made without the added synthetics often used in imitation vanilla extracts. Parke-Davis Vanilla Extract, Special— A DELICIOUS FLAVORING Adorn your table with "ORCHIDS/' tool <cP CHOCOLATE NUT BREAD PUDDING 1 square chocolate 4 slices stale bread 2 cups milk 1 ess or 2 eg3 yolks 1 tablespoon butter V4 teaspoon salt 6 tablespoons sugar V3 cup chopped meats V2 teaspoon Parke-Davis Vanilla Extract, Special Add chocolate to milk and scald in double boiler. Add butter and sugar, and whip with egg beater until smooth. Remove crusts from bread, break into small pieces or grate, and measure by gently pressing in cup until full. Add bread to scalded milk. Allow to cool, add 1 egg or 2 egg yolks slightly beaten, salt, chopped nut meats, and Parke-Davis Vanilla Extract, Special. Place in greased baking dish, and bake in moderate oven (325° F.) for 1 hour. Serve with Vanilla Pudding Sauce, or Frozen Whipped Cream, or plain Whipped Cream. VANILLA PUDDING SAUCE 1 cup milk Few grains salt 1/2 cup sugar 2 tablespoons butter Vz tablespoon cornstarch Few nutmeg gratings 1 teaspoon Parke-Davis Vanilla Extract, Special Scald milk in double boiler. -
Probiotic Dairy Products Society of Dairy Technology Series
Probiotic Dairy Products Society of Dairy Technology Series Series Editor: Adnan Y. Tamime The Society of Dairy Technology has joined with Wiley‐Blackwell to produce a series of technical dairy‐related handbooks providing an invaluable resource for all those involved in the dairy industry; from practitioners to technologists working in both tradi- tional and modern large‐scale dairy operations. Probiotic Dairy Products, 2nd Edition, ISBN 9781119214106 by Adnan Y. Tamime and Linda V. Thomas (Editors) Microbial Toxins in Dairy Products, ISBN 9781118756430 by Adnan Y. Tamime (Editor) Biofilms in the Dairy Industry, ISBN 9781118876213 by Koon Hoong Teh, Steve Flint, John Brooks, and Geoff Knight (Editors) Milk and Dairy Products as Functional Foods, ISBN 9781444336832 by Ara Kanekanian (Editor) Membrane Processing: Dairy and Beverage Applications, ISBN 9781444333374 by Adnan Y. Tamime (Editor) Processed Cheese and Analogues, ISBN 9781405186421 by Adnan Y. Tamime (Editor) Technology of Cheesemaking, 2nd Edition, ISBN 9781405182980 by Barry A. Law and Adnan Y. Tamime (Editors) Dairy Fats and Related Products, ISBN 9781405150903 by Adnan Y. Tamime (Editor) Dairy Powders and Concentrated Products, ISBN 9781405157643 by Adnan Y. Tamime (Editor) Milk Processing and Quality Management, ISBN 9781405145305 by Adnan Y. Tamime (Editor) Cleaning‐in‐Place: Dairy, Food and Beverage Operations, 3rd Edition, ISBN 9781405155038 by Adnan Y. Tamime (Editor) Structure of Dairy Products, ISBN 9781405129756 by Adnan Y. Tamime (Editor) Brined Cheeses, ISBN 9781405124607 by Adnan Y. Tamime (Editor) Fermented Milks, ISBN 9780632064588 by Adnan Y. Tamime (Editor) Probiotic Dairy Products, ISBN 9781405121248 by Adnan Y. Tamime (Editor) Probiotic Dairy Products Second Edition Edited by Adnan Y. -
Grand1847.Com 251.928.9201 Breakfast Menu 6Am-11Am
GRAND1847.COM 251.928.9201 BREAKFAST MENU 6AM-11AM ALL DAY MENU 11AM-9PM HOT DRINKS BREAKFAST MENU GRAND GOURMET COFFEE…………………...……..$2.75 6AM-11AM HOT TEA……………………………………………………..$3.00 CANELÉS…………………………………………………….$2.00 ESPRESSO…………………………………………………….$2.25 THE WORLD’S BEST COFFEE CAKE…………….$5.00 CAPPUCCINO………………………………………………..$4.50 MUFFINS…………………………………………………….$4.00 espresso with steamed milk foam blueberry with streusel, oat bran with pumpkin LATTE ……………………………………………………….$4.50 seed crunch or chef’s choice espresso with steamed milk CINNAMON ROLL…………………………………………$5.00 AMERICANO ………………………………………………..$3.50 mascarpone icing espresso with hot water CROISSANT…………………………………………………. $4.00 CAFÉ AU LAIT …………………………………………….$4.50 DANISH (CHEF’S CHOICE)……………………………$5.00 coffee with hot milk HOT CHOCOLATE………………………………………….$3.00 CON PANNA ………………………………………………...$3.00 HOT BREAKFAST espresso topped with whipped cream BURRITO……………………………………………….....$12.00 CORTADO……………………………………………………..$3.50 farm eggs, potato, house made sausage, white half espresso, half warm milk cheddar, fire roasted salsa, herb tortilla BREVE ..……………………………………………………...$4.00 BREAKFAST CROISSANT…………………………….$12.00 espresso with steamed half and half omelet, truffle gouda, bacon FAKE-A-FRAP …………………………………………….$5.00 DAILY HOT BREAKFAST SANDWICH………...$12.00 espresso, chocolate syrup, vanilla syrup NUT-RAGEOUS* ……………....................................$5.00 espresso, dark chocolate, almond, caramel, praline LL AY ENU ALMOND JOY* …………………………………………….$5.00 A D M 11-9 espresso, dark chocolate, almond SANDWICHES BLACK FOREST LATTE* ………..…………………...$5.00 HOUSE SMOKED TURKEY………………………….$14.00 espresso, chocolate, raspberry bacon, black pepper aïoli, cheddar, “ROLO” LATTE* …………..……………………………...$5.00 wheat bread espresso, chocolate, caramel SMOKED BRISKET……..……………………………..$14.00 CAPPUCCINO DREAM* ………………………………...$5.00 pimento cheddar, garlic butter, sourdough espresso, chocolate, white chocolate AILY OT ANDWICH D H S …………………………….$14.00 *AVAILABLE ICED OR HOT ALL DAY SWEETS CED RINKS I D SEASONAL CHEESECAKE……………..……………. -
Meals for Easy Swallowing
1 INTRODUCTION Swallowing can become a significant problem for patients with ALS; and the joys and pleasures of eating become replaced with discomfort and anxiety. At an early stage patients may begin to have difficulty with foods such as popcorn, cornbread or nuts, and choking episodes may occur. Subsequently other foods cannot be swallowed readily, and the effort of chewing and swallowing turns a pleasurable experience into a burden. For the patient, the act of swallowing becomes compromised and the ordeal of eating becomes more time consuming. For the spouse, the task of preparing edible and appetizing foods poses an increasing challenge. The following collection of recipes is derived from our patients and their creative spouses who translated their caring into foods that look good, taste good, are easy to chew and to swallow, and minimize discomfort. Included are recipes for meats and other protein containing foods, fruits or fruit drinks, vegetables or dishes containing vegetables, as well as breads. Selections of beverages, desserts, and sauces are provided to add needed fat and calories to the diet. A balanced diet normally supplies enough nutrients for daily needs plus some extra. It is recommended that daily menu plans be made using the Basic Four Food Groups as the backbone. The suggested amounts are: Food GrouD Amount Per Dav Eauivalent to One Serving Milk 2 servings 1 cup pudding 1 cup milk or yogurt 1-3/4 cups ice cream 1-1/2 02. cheese 2 cups cottage cheese Meat 2 servings 2 02. lean meat, fish, poultry 2 eggs 4 Tbsps. -
Low-Cost Menus and Recipes
Historic, Archive Document Do not assume content reflects current scientific knowledge, policies, or practices. 1o ^ IPJITED STATES DiPAF.TIvSITT OF AGRICULTURE ?3 BUR3AU 0? KOLG ECOwOI^CCS WASHINGTON, D. C. These menus and recipes coincide vzith those listed in the leaflet, "The family's food at low cost." No definite cost can be given for them since -food prices vary from season to season in different sections of the United States. L0V/-C03T IvISl'IUS AND RECIPES Sunday Breakfast Dinner Supper Oran-ge or tomato juice Rice and meat loaf Creami of pea sout (for children) Baked potatoes Omelet Cracked wheat porridge Carrots Bread - Butter Top milk - Surar Bread - Butter Tea - Milk Bread - Butter Milk Coffee - I.:ilk- Raisin bread pudding Cracked Wheat Porridge 1/4 cup cracked vrheat 1 teaspoon salt 4 cups boiling v/ater Stir the wheat into the boiling salted water. Place in double boiler and cook for about 30 minutes. Rice and Meat Loaf 1/4 cap rice 1 small onion, finely chopped 1/4 cup bread crumbs 1 teaspoon salt 3/ 4 pound ground meat Pepuer Boil the rice ur.til tender, and drain. Mix all the ingredients thoroughly with the hands. Bake the loaf in a m.oderate oven for about 1 hour. Raisin Bread Puddinsr 2 cups small pieces dry bread 2 tablespoons sugar 2 cups hot m.ilk 1/4 cup raisins 1 Soak the bread in the hot mxilk. Add the beaten egg, sugar, and raisins Pour into a greased baking dish and bake in a mioderate oven imtil lightly browned. -
Ttu Hcc001 000095.Pdf (12.16Mb)
) I " , • ' I • DEPARTMENT OF HOUSEHOLD SCIENCE Illinois State Normal University , NormaL Illinois ILLINOIS STATE NORMAL UNIVERSITY-HOUSEHOt:'t> SCIENCE DEPARTMENT INDEX TO INVALID COOKERY RECIPES BEVERAGES PAGE BREDS- Continued PAGE Albumen, Plain........... .................. ........ 12 Toast.......................... .. .................. .............. 2 Albumenized Lemon juice . ......... ................ ..... 12 Creamy.......... ...... ............ .. .... ........ .. ...... 2 lVlilk . .. ....... ........................ ..... .... 12 Cracker......... ......... ............... ... .. .. .......... 2 Orange juice .......... ................... 12 Dry .......................... .... ....... ...... ........... 2 \Vater .............. .......... ..... ............ 12 1\'lilk ....................................... .. .... ......... 2 Broth, Eg ....................................... ........ .. .... 13 Sa uce for, Method I. .................. ....... .. ..... 2 Cream, To serv a cup........ ............ .................. 7 Method II................ ... .. ... ...... 2 Chocolate. ......... ........ ......................... ........ .... 1 Method III....... ........... ..... ....... 2 Coco ........ .................. ........ ....... .. .......... .. .. .... 1 \'-Ta ter ...... ........................ ....................... 2 Coffee, Boild. ............... ...... ...... ...... ...... ........... 1 Z\\-i eback......... .. ...... ................ ..................... 3 Cereal. ... .............. .. .. .. ......... .. .............. -
And Take-Out
n e u i s i f r n c 2800 Monroe Avenue | Rochester, New York 14618 | (585) 461-3290 e s h a s i a M A M A S A N ' S n o o d l e c a b o o d l e and take-out NOODLE SALADS FRIED RICE ROLLS Vietnamese Noodle Salad Fried Rice Spring Rolls (fried) (2) $4 vegetarian $11 | springroll $12 All fried rice mixed with egg, carrots, onions, Ground pork, chicken, shrimp mixed with chicken $12 | beef $13 peas and sprouts. Asian mushrooms and glass noodles, all A special Vietnamese salad—steamed vegetables & tofu $11 | chicken $12 rolled in rice wrapper and deep fried. vermicelli noodles served with lettuce, pork $13 | shrimp $13.50 Chicken Rolls (fresh) (2) $3.50 cucumbers, bean sprouts, herbs, special Chicken, rice vermicelli, vegetables and house dressing and topped with peanuts. Also available in these flavors: herbs rolled in rice wrapper. Curry Fried Rice Shrimp Rolls (fresh) (2) $3.50 ASIAN SALADS vegetables & tofu $11.50 | chicken $13 Shrimp, rice vermicelli, lettuce, bean Cabbage Salad pork $13.50 | shrimp $14.50 sprouts and herbs rolled in rice wrapper. vegetarian $7 chicken $9 Mamasan’s Fried Rice $15 Garden Rolls (fresh) (2) $3 Shredded cabbage, carrots, herbs, house A combination of pork, chicken and shrimp. A mixture of vegetables and herbs rolled dressing and peanut topped. *Pottery Rice in rice wrapper. (Can be made spicy upon request.) tofu $12.50 | chicken $13.50 | shrimp $14.50 Mango Salad $7.50 A hearty combination of jasmine rice, vegetables and a flavorful zesty sauce.