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Food & Drinks Recipe Pairings to Celebrate Día De Muertos From
Food & Drinks Curated by Food Recipe Pairings Blogger Esteban Castillo, USBG World to Celebrate Class Mixologist Karina Día De Muertos Martinez and Smirnoff From Home Spicy Tamarind ENJOY RESPONSIBLY. SMIRNOFF SPICY TAMARIND. Vodka With Natural And Artificial Flavors. 35% Alc/Vol. The Smirnoff Co., New York, NY. ENJOY RESPONSIBLY. SMIRNOFF SPICY TAMARIND. Vodka With Natural And Artificial Flavors. 35% Alc/Vol. The Smirnoff Co., New York, NY. York, Co., New The Smirnoff 35% Alc/Vol. Natural And Artificial Flavors. With Vodka SMIRNOFF SPICY TAMARIND. RESPONSIBLY. ENJOY A Brief History Día de Muertos is a tradition that dates back more than 3,000 years, and while it originated in central Mexico, it is celebrated all over Latin America with colorful calaveras (skulls) and calacas (skeletons). Families make colorful altars in their homes in honor of their deceased loved ones, and the altars are decorated with flowers, candles, their loved one's favorite food andpan de muerto (a slightly sweet bread specifically made for this time). with a brand new festive In celebration of glow-in-the-dark DÍA DE under blacklight MUERTOS, bottle design. Smirnoff is expanding its delicious It also packs a fun surprise, displaying Spicy Tamarind flavor in the U.S. “Solo Y Frío” under blacklight when chilled, so you know when it's ready to drink. ENJOY RESPONSIBLY. SMIRNOFF SPICY TAMARIND. Vodka With Natural And Artificial Flavors. 35% Alc/Vol. The Smirnoff Co., New York, NY. ENJOY RESPONSIBLY. SMIRNOFF SPICY TAMARIND. Vodka With Natural And Artificial Flavors. 35% Alc/Vol. The Smirnoff Co., New York, NY. Food Blogger To celebrate the holiday and the iconic Spicy Tamarind flavor, originally made popular in Mexico, Smirnoff has partnered with Food Blogger and Cookbook Author Esteban Castillo (@chicanoeats) and Mexican-American Mixologist Karina Martinez to provide you with original recipes and tips on how to make them from home. -
Effect of Alkaline Soaking and Cooking on the Proximate, Functional and Some Anti-Nutritional Properties of Sorghum Flour
AU J.T. 14(3): 210-216 (Jan. 2011) Effect of Alkaline Soaking and Cooking on the Proximate, Functional and Some Anti-Nutritional Properties of Sorghum Flour Ocheme Ocheme Boniface and Mikailu Esther Gladys Food Science and Nutrition Department, Federal University of Technology Minna, Nigeria E-mail: <[email protected]; [email protected]> Abstract The effect of nixtamalization on the functional, proximate, and anti-nutritional properties of sorghum flour was studied. Flour samples were produced from soaked sorghum grains and cooked sorghum grains. A portion of sorghum grains were soaked in water and 1% lime solution for 24 hours and some were cooked for 30 minutes in both water and 1% lime solution. At the end of soaking and cooking, the grains were sundried; milled; sieved with a 0.25 mesh screen; and packaged. Alkaline cooking of sorghum resulted in flour with significantly higher protein; water and oil absorption capacity; pH; hygroscopicity; phytate and trypsin inhibitor and significantly lower ash; tannins and cyanide content than flours from untreated and water treated sorghums, while alkaline soaking resulted in flour with significantly higher carbohydrate; water and oil absorption capacity; and pH and significantly lower packed bulk density and hydrogen cyanide than flours from untreated and water treated sorghum. Keywords: Nixtamalization, functional properties, anti-nutritional properties, soaking, cooking. Introduction Unleavened bread (tortilla) is a common food in central and South America produced from Nixtamalization refers to a process of sorghum cooked in lime solution (Asiedu preparing maize (corn) in which the grain is 1989). In nixtamalization, dried cereal grains cooked and soaked in alkaline solution, usually are cooked in an alkaline solution at or near its lime solution, and then dehulled (Ocheme et al. -
Stone-Boiling Maize with Limestone: Experimental Results and Implications for Nutrition Among SE Utah Preceramic Groups Emily C
Agronomy Publications Agronomy 1-2013 Stone-boiling maize with limestone: experimental results and implications for nutrition among SE Utah preceramic groups Emily C. Ellwood Archaeological Investigations Northwest, Inc. M. Paul Scott United States Department of Agriculture, [email protected] William D. Lipe Washington State University R. G. Matson University of British Columbia John G. Jones WFoasllohinwgt thion Sst atnde U naiddveritsitiony al works at: http://lib.dr.iastate.edu/agron_pubs Part of the Agricultural Science Commons, Agronomy and Crop Sciences Commons, Food Science Commons, and the Indigenous Studies Commons The ompc lete bibliographic information for this item can be found at http://lib.dr.iastate.edu/ agron_pubs/172. For information on how to cite this item, please visit http://lib.dr.iastate.edu/ howtocite.html. This Article is brought to you for free and open access by the Agronomy at Iowa State University Digital Repository. It has been accepted for inclusion in Agronomy Publications by an authorized administrator of Iowa State University Digital Repository. For more information, please contact [email protected]. Journal of Archaeological Science 40 (2013) 35e44 Contents lists available at SciVerse ScienceDirect Journal of Archaeological Science journal homepage: http://www.elsevier.com/locate/jas Stone-boiling maize with limestone: experimental results and implications for nutrition among SE Utah preceramic groups Emily C. Ellwood a, M. Paul Scott b, William D. Lipe c,*, R.G. Matson d, John G. Jones c a Archaeological -
Sorghum Flour Characterization and Evaluation in Gluten-Free Flour Tortilla
University of Nebraska - Lincoln DigitalCommons@University of Nebraska - Lincoln U.S. Department of Agriculture: Agricultural Publications from USDA-ARS / UNL Faculty Research Service, Lincoln, Nebraska 2014 SORGHUM FLOUR CHARACTERIZATION AND EVALUATION IN GLUTEN-FREE FLOUR TORTILLA M. Winger Caravan Ingredients H. Khouryieh Western Kentucky University, USDA-ARS, [email protected] F. Aramouni Kansas State University T. Herald USDA-ARS Follow this and additional works at: https://digitalcommons.unl.edu/usdaarsfacpub Winger, M.; Khouryieh, H.; Aramouni, F.; and Herald, T., "SORGHUM FLOUR CHARACTERIZATION AND EVALUATION IN GLUTEN-FREE FLOUR TORTILLA" (2014). Publications from USDA-ARS / UNL Faculty. 1448. https://digitalcommons.unl.edu/usdaarsfacpub/1448 This Article is brought to you for free and open access by the U.S. Department of Agriculture: Agricultural Research Service, Lincoln, Nebraska at DigitalCommons@University of Nebraska - Lincoln. It has been accepted for inclusion in Publications from USDA-ARS / UNL Faculty by an authorized administrator of DigitalCommons@University of Nebraska - Lincoln. bs_bs_banner Journal of Food Quality ISSN 1745-4557 SORGHUM FLOUR CHARACTERIZATION AND EVALUATION IN GLUTEN-FREE FLOUR TORTILLA M. WINGER1, H. KHOURYIEH2,5, F. ARAMOUNI3 and T. HERALD4 1Caravan Ingredients, Lenexa, KS 2Food Processing and Technology, Western Kentucky University, Bowling Green, KY 3Food Science Institute, Kansas State University, Manhattan, KS 4Center for Grain and Animal Health Research, USDA-ARS, Manhattan, KS 5Corresponding author. ABSTRACT TEL: 270-745-4126; FAX: 270-745-5946; Four sorghum hybrids (Fontanelle-625 [F-625]), Fontanelle-1000 [F-1,000], EMAIL: [email protected] ATx631xRTx2907 [NE#20] and 5,040C) were characterized and evaluated for kernel characteristics, proximate analysis, flour characterization (particle size dis- Received for Publication February 6, 2013 tributions, starch damage, amylose content and starch pasting properties) and end Accepted for Publication January 7, 2014 product in gluten-free tortilla. -
America's New Favorite Food
City University of New York (CUNY) CUNY Academic Works Capstones Craig Newmark Graduate School of Journalism Winter 12-14-2018 America's New Favorite Food Laura E. Duclos Cuny Graduate School of Journalism Sshiva Tejas M Cuny Graduate School of Journalism How does access to this work benefit ou?y Let us know! More information about this work at: https://academicworks.cuny.edu/gj_etds/283 Discover additional works at: https://academicworks.cuny.edu This work is made publicly available by the City University of New York (CUNY). Contact: [email protected] Laura Duclos and Sshiva Tejas Capstone Text Introduction: It’s no secret that Americans like to dine out. Hamburgers have long been touted as the signature food of the United States, but how much longer will America's heart be held in a pair of sesame seed buns? While the 6,278 Taco Bell locations in the U.S. pale in comparison of McDonald’s 14,027 restaurants, the growing number of Mexican-American food chains shows something stirring in the mouths of those living in the United States. Overall, the fast-food restaurant industry was valued at about $798 billion in 2017, according to a report from Statista. This year, 66 percent of Americans visited a McDonald’s for their fast-food fix. Right behind the classic burger chain, Taco Bell was also the choice of 48 percent of respondents, according to Cint Insight Exchange. The shift from burgers and fries to tacos and burritos shows a countrywide movement for food that embraces what was once considered foreign cuisine. -
Burritos & Bowls Chef's Bowls
BURRITOS & BOWLS QUESADILLAS Regular 7.99 / Small 7.19 Special-dilla 905 CAL 8.19 California Jack cheese with blackened chicken, Screamin’ Burrito black beans and spinach. Served California Screamin’ 133 CAL 465-861 CAL with sour cream and salsa. Blackened chicken, rice, queso, BBQ Chicken 779 CAL 8.09 fajita veggies, California Screamin’ Jack cheese, grilled mesquite sauce and salsa. chicken and BBQ sauce. Served with sour cream and salsa. 133 CAL Fajita 390-774 CAL Choice of grilled mesquite chicken CBT (Chicken Bacon Tomato) 8.39 or steak (+1.00), rice, fajita veggies, 936 CAL sour cream, guac and salsa. Blackened Chicken Caesar Jack cheese, grilled mesquite 714-1,173 CAL chicken, diced tomato and bacon. Honey Lime 389-766 CAL Blackened chicken, rice, black beans, Served with Jalapeño Ranch Grilled mesquite chicken, rice, Honey Jack cheese, Caesar dressing, sauce and salsa. 219 CAL Lime sauce, romaine and salsa. romaine and salsa. The Classic 598-848 CAL 7.79 No-Meato 327-689 CAL 463-859 CAL Jack cheese and your choice of Sautéed farm-fresh veggies, rice, Carnitas Verde Pork carnitas, rice, Jack cheese, chicken, steak (+1.00), pork carnitas, black beans, guac, Spicy Sunset sour cream, Enchilada sauce, taco beef, fish or farm-fresh sauce, spinach and salsa. tortilla strips and salsa. veggies and beans. Served with sour cream and salsa. 133 CAL Korean BBQ 399-808 CAL 535-949 CAL Grilled mesquite chicken, steak, Bacon Chicken Club Grilled chicken, bacon, rice, Jack (+1.00), or pork carnitas, rice, fajita cheese, Jalapeño Ranch sauce, veggies, sweet and spicy Korean FAJITAS Roma tomato chunks and romaine. -
MENU Bacon Double Del® Cheeseburger – Our Classic Double Del® Cheeseburger and Gooey Caramel All Wrapped up in a Light Crispy Shell
8 Layer Veggie Burrito – Scratch recipe slow-cooked beans, fresca lime rice, 100% BEEF BURGERS DESSERTS tangy guacamole, diced fresh tomatoes, crisp lettuce, freshly hand-grated ® Cinnamon Churro – This crispy traditional Mexican donut is sprinkled cheddar cheese, zesty red sauce, and cool sour cream, in a warm our Double Del Cheeseburger – Two 100% beef patties, two slices of American with cinnamon sugar and is irresistible. Cal. 180 tortilla. Cal. 540 cheese, two fresh tomato slices, burger sauce, crisp lettuce, and diced onions on a grilled sesame seed bun. Cal. 690 Caramel Cheesecake Bites – Piping hot bundles of sweet cheesecake Carne Asada Wet Burrito – Freshly grilled carne asada steak, slow-cooked MENU Bacon Double Del® Cheeseburger – Our classic Double Del® Cheeseburger and gooey caramel all wrapped up in a light crispy shell. Cal. 460/910 beans made from scratch, freshly-grated cheddar cheese and zesty red sauce all wrapped in a warm our tortilla then topped with zesty red plus two crispy bacon strips. Cal. 740 Premium Shakes – A rich and creamy hand-blended treat with real whipped TACOS MADE FRESH sauce, cheddar cheese and hand-sliced avocado. Cal. 700 cream. Choose real strawberry, sweet chocolate, or classic vanilla. Cal. 520-560 The Del Taco – Seasoned beef, hand-grated cheddar cheese, crisp lettuce, Chicken Verde Wet Burrito – Freshly grilled chicken, slow-cooked beans FAMOUS CRINKLE-CUT FRIES and diced fresh tomatoes in a crunchy corn shell or soft our tortilla. made from scratch, spicy jack cheese and tangy green sauce all wrapped Carne Asada Fries – Crinkle-cut fries topped with freshly grilled carne Chocolate Chip Cookies – Our delicious Chocolate Chip Cookies are Cal. -
Advanced Ingredient Solutions for Gluten-Free Tortillas
GLUTEN-FREE FORMULATION CHALLENGES Advanced ingredient solutions for gluten-free tortillas Elena De La Peña - PhD., Associate Bakery & Snack Team, Global Applications Kathryn Fox - Principal Technologist, Global Development Bridgewater, New Jersey Advanced ingredient solutions for gluten-free tortillas Market snapshot mixed with water. It enables the dough to retain gas dur- The gluten-free market in the U.S. still is chalking up ing fermentation and set during baking, delivering a soft double-digit growth percentage rates. This year’s sales in and chewy crumb structure. Removing the gluten from a the gluten-free category in the U.S. are expected to close formulation brings significant challenges to food manufac- near one-and-a-half billion dollars, according to consumer turers. A gluten-free dough lacks the viscosity and elastic- research group Packaged Facts. That figure is expected ity of the wheat-containing dough. In addition to causing to climb past $2.3 billion by the end of the decade. [1] difficulties in processability and machinability, gluten-free Moreover, a combination of Millennials’ interest in global products typically have different taste, texture, and appear- cuisines and the infusion into the mainstream of food ance compared to wheat-containing products. favorites from Central and South America have made the tortilla more popular than bread in many regions. Some of the challenges to overcome when formulating gluten-free tortillas include the dry, powdery, and rubbery Sales of tortillas in the U.S. surpassed $12 billion in 2015 texture, the off flavor and color, and the poor rollability. and are expected to steadily rise about 9-10% per year. -
Drinks from the Cooler Wine Vegetarian Dishes Signature
Chicken Dishes Luncheon Specials 16. Diablo Chicken .............................................................................. 8.99 1. One Taco, One Burrito, Rice and Beans ................................... 6.99 Seasoned, Grilled Chicken Served with Flour Tortillas, Rice and Beans 2. Philly Cheese Steak Burrito …............................…….…..…….…..... 7.99 17. Chicken Fajita Flatbread .................................................................... 10.99 3. One Taco, One Burrito and One Enchilada …….................... 6.29 Grilled Chicken, Jack and Cheddar, Sauteed Onions, Peppers, Tomatoes and Basil, Served On Oven Fired Flatbread 4. Fiesta Delight …………...………….......................……...................……... 7.99 5. One Burrito, Rice and Beans ……....………………….................… 6.29 18. Chicken Chipotle Soft Tacos ..............................................(3)..... 8.99 Grilled Chicken Marinated in Chipotle Sauce with Onions & Cilantro served 6. Two Tacos, Rice and Beans ……....…….…...........................……… 6.99 with a salad 7. Fiesta Burrito ……....………………..…….......................................……… 7.99 19. Taquitos Mexicanos .......................................................................... 9.99 8. Crazy Chicken ……..……..……....................................................……… 7.99 Four Crispy Grilled Chicken Taquitos Served with Lettuce, Tomatoes, 9. Chile Relleno, Rice and Beans …….…..............................……….. 6.99 Guacamole and a Side of Cheese for Dipping. 10. Baja Burrito ……...............................................................................……… -
Margaritas Tequila Primas Mezcal Cocktailscocktails Cerveza Vino Y
HENDRICK’S SANGRIA CUCUMBER COCKTAIL Red with Seasonal Fruit 9 Margaritas Tequila Hendrick’s Gin, Cucumber, Mint White with Seasonal Fruit 9 Cilantro, Sparkling Soda - 13.95 1800 Reposado 12 CASA VEGA MARGARITA Rafael Vega’s Classic 1800 Silver 12 LAVENDER MULE Award-Winning Recipe - 10.25 Tito’s Vodka, Ginger Brew BUBBLES Avion Blanco 12 Lavender Elixir CADILLAC MARGARITA Avion Reserva 44 24 Fresh Lemon Juice - 13.95 SOFIA BLANC DE BLANCS Sparkling Wine, Monterey County n/a/35 1800 Reposado, Cointreau Casa Dragones Blancos 33 MOSCOW MULE Grand Marnier, Fresh Lime Juice Agave Casamigos Anejo 14 Tito’s Vodka, Ginger Brew VEUVE CLICQUOT - 14.50 Agave Nectar, Fresh Lime Juice Casamigos Blanco 12 Champagne, France n/a /100 CUCUMBER MARGARITA - 13.95 Casamigos Reposado 13 Patron Silver, Fresh Lime Juice Cucumber MOJITO Agave Nectar, Club Soda - 13.95 Casa Noble Anejo 14 Cruzan Rum, Fresh Mint AGUA FRESCA SKINNY MARGARITA Casa Noble Crystal 12 Fresh Lime Juice, Agave Nectar - 13.95 for regular, non-alcoholic 4 Hibiscus Tea, Mint, Agave 4 Partida Reposado, Fresh Lime Juice Casa Noble Reposado 13 BLOODY MARY Club Soda, Agave - 13.95 Cazadores Blanco 12 Absolut Peppar Vodka, Bloody Mary Spiked with... Blend Olives, Fresh Lime Juice, Celery SPICY MARGARITA Cazadores Reposado 12 Rimmed in Salt - 13.95 Casamigos Mezcal 14 Avion Silver, Cointreau, Fresh Lime Juice Agave, Jalapeño Elixir Clase Azul Anejo 62 Real McCoy Rum 14 Chile Spice Rim - 13.95 Clase Azul Plata 17 Ketel One 14 THE BOSS MARGARITA Clase Azul Resposado 17 Cerveza Patron Silver Tequila, -
Crediting Coconut, Hominy, Corn Masa, and Masa Harina in the Cnps
2 Martin Luther King Jr. Drive, SE, Suite 754, East Tower, Atlanta, GA 30334 (404) 656-5957 Brian P. Kemp Amy M. Jacobs Governor Commissioner MEMORANDUM To: Institutions and Sponsors Participating in the Child and Adult Care Food Program (CACFP) and the Summer Food Service Program (SFSP) From: Sonja R. Adams, Director of Provider Services – Nutrition (Original Signed) Date: September 13, 2019 (v.2) Subject: Crediting Coconut, Hominy, Corn Masa, and Masa Harina in the CNPs Legal Authority: USDA Policy Memorandum SP-34-2019, CACFP 15-2019, SFSP 15-2019, August 22, 2019 (rescinding SP 22-2019, CACFP 09-2019, SFSP 08-2019, Crediting Coconut, Hominy, Corn Masa, and Corn Flour in the CNPs, April 17, 2019; SP 02-2013, Corn Masa (Dough) for Use in Tortilla Chips, Taco Shells, and Tamales, October 3, 2012; and TA 01-2008, Crediting of Corn Meal (Cornmeal) and Corn Flour for Grains/Breads Component, December 11, 2007). Cross Reference/ See also: DECAL Policy Memorandum, Update of Food Crediting System to Include Various Food Items Which Were Previously Uncreditable, December 28, 2018. This policy memorandum rescinds and replaces DECAL Policy Memorandum, Crediting Coconut, Hominy, Corn Masa, and Corn Flour in the CNPs, May 17, 2019. As stated above, this memorandum rescinds and replaces DECAL Policy Memorandum, Crediting Coconut, Hominy, Corn Masa, and Corn Flour in the CNPs, May 17, 2019 which was based on expanded Food and Nutrition Service (FNS) policy guidance originally released on December 4, 2018. 1 Such guidance sought to inform participating institutions and sponsors of the credibility of various food items which were previously uncreditable. -
Dietary Variations Among Hispanics and Latinos with Diabetes Nilda Benmaor , M.S.,R.D.N., C.D.E
5/16/2018 “All Are Not The Same” Dietary Variations Among Hispanics and Latinos with Diabetes Nilda Benmaor , M.S.,R.D.N., C.D.E. ©Nilda Benmaor, RDN,CDE ‐2017 Learning Objectives After completing this course, nutrition professionals should be able to: . Select culturally appropriate foods for Hispanics and Latinos with diabetes. Identify the nutrient composition of traditional foods and the impact on post prandial blood sugar levels. Learn how to individualize a diabetic meal plan that includes patient’s preferred foods from country of origin. Apply diabetic dietary guidelines and carbohydrate counting to meal planning. Assess individual patient’s needs and beliefs in order to improve adherence to dietary recommendations and to achieve optimal glycemic control. CDR Learning Codes: 3000 Nutrition Assessment; 5000 Medical Nutrition Therapy; 5190 Diabetes Mellitus; 2020 Composition of Foods Nutrient Analysis ©Nilda Benmaor, RDN,CDE ‐2017 “It is easier to change a man’s religion than to change his diet.” Margaret Mead, Cultural Anthropologist ©Nilda Benmaor, RDN,CDE ‐2017 1 5/16/2018 Latin American Culture Place of Birth : The name of the province, territory or country in which the person was born. Ethnicity Mixed race ancestry: Colonization by Spain, Portugal and France. Immigration from Italy , Germany and Eastern Europe, Africa, China and Korea. Language Spanish, Portuguese ( Brazil), French ( Caribbean and French Guiana). Religion Primary is Roman Catholic. Also Protestant, Jewish, Evangelical, Buddhist, .Hindu ©Nilda Benmaor, RDN,CDE ‐2017 Definitions Hispanic* Refers to persons of Spanish–Speaking origin or ancestry from Latin Americans, but excludes Brazilians. Latino* Refers to persons of Latin American origin or ancestry ,including Brazilians, but excludes persons from Spain.