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Partial Listing of Gluten-Free “Mainstream” Products Available in the Chicago Area Or Through the Internet
PARTIAL LISTING OF GLUTEN-FREE “MAINSTREAM” PRODUCTS AVAILABLE IN THE CHICAGO AREA OR THROUGH THE INTERNET Updated March 5, 2005 Wheaton Gluten-Free Support Group This list was compiled from lists and postings on celiac and autism organizations’ websites and from information provided by manufacturers and retailers. In addition to products in this list, a wide variety of gluten-free specialty products are available, clearly labeled “gluten free.” This list is based on available information and does not claim to be complete. Its accuracy depends on the accuracy of the information provided by the product manufacturers. Information verification dates are given in parentheses. INGREDIENTS OF SOME PRODUCTS CHANGE OFTEN. FOR CURRENT INFORMATION, CHECK THE INGREDIENT LIST ON THE PRODUCT LABEL. 2 TABLE OF CONTENTS Shelf-Stable Entrees/Travel Foods .................................................................39 MIXES ........................................................................................................40 PICKLES AND OLIVES ................................................................................41 BAKERY/BREAD/TACOS/TORTILLAS.......................................................... 3 SALAD DRESSINGS ....................................................................................42 Waffles....................................................................................................... 3 SAUCES/CONDIMENTS ..............................................................................43 BAKING PRODUCTS ................................................................................... -
Mixes Recipe List.Pdf
Frigex Basmati Rice Italian Dressing Mix 1 5 /3 cup water, 2½ cup sugar, 1 cup Frigex, 1/3 cup Karo, add Kool-Aid or gelatin for flavor. 1 cup rice, 1¾ cup water. Bring water to boil. Add rice and cook for 10 minutes. ¾ cup water, ¾ cup mix, ½ cup vinegar, ¾ cup vegetable oil. Cook 3-5 minutes. Seasoned Brown Rice Bacon Ranch Dressing Mix Fruit Pectin - Sure Jel (1/3 cup = 1 box) 1 cup rice, 1¾ cup water. Bring water to boil. Add rice. Simmer undisturbed for 20 minutes. 2¼ c. mayonnaise, ¾ c. water, ½ c. bacon ranch dressing mix. Whisk water and mayonnaise 3¾ cup fruit, 5¼ cup white sugar. Mix and let set for 10 minutes. Bring to boil 3 Tbsp. of fruit Brown & Wild Rice Pilaf together. Add dressing mix and whisk until smooth. pectin mix and ¾ cup cold water. Boil 1 minute. Mix with fruit, stir 3 minutes. Keep at room 2¾ cups water, 1 cup rice pilaf blend. Bring water to a boil, add rice and bring back to a boil. temperature 24 hours before freezing. Yields approximately 6 cups. Recipe may vary due to Reduce temperature to low and simmer for 45 minutes. Stir once, after that do not stir. Remove Dip Mixes Mix Sour Cream moisture in fruit. from heat. Cover and let steam for 20 minutes. Fluff with a fork and serve. Bacon & Onion 3 tbsp. 8 oz. Paramount Crystals Rice Pilaf & Saffron Jasmine Rice Chive & Onion ¼ cup 16 oz. Add 1 teaspoon to 2 cups chocolate you are melting. If more is needed add small amounts until 2¼ cups water, 1 cup Rice Pilaf Blend. -
Premium Ingredients for Exceptional Chocolate Drinks and Desserts
Premium ingredients for exceptional chocolate drinks and desserts 1 With over 150 years of experience crafting premium chocolate from bean to bar in Northern California, Ghirardelli® Chocolate is trusted by chefs and consumers to deliver quality and flavor. A full line of sauces, powders and chocolate, combined with 93% national brand awareness*, makes Ghirardelli the perfect choice for creating exceptional desserts, coffee drinks, milkshakes, smoothies and hot cocoa. A reputation for rich, intense flavors means consumers overwhelmingly prefer to order Ghirardelli branded products in restaurants and cafés across numerous categories. Make products your customers will crave by using Ghirardelli ingredients. Qualifying products may proudly bear the Ghirardelli name with our “Made With Ghirardelli” program. Source: Relevation Research, January 2011 *Ipsos Chocolate Consumer Monitor, 1001 Consumers, January 2010 Sauces An incredibly versatile product, Ghirardelli sauces add rich and intense flavors when used as an ingredient or topping. With a wide range of package sizes and flavors they are perfect for: • Coffee Drinks • Milkshakes • Ice Cream/Yogurt Toppings • Cocktails • Dessert Toppings An industry standard for specialty coffee, Ghirardelli’s sauces are preferred over competitor brands when tasted in a mocha. A higher cocoa content vs. competitor products, and the addition of Ghirardelli chocolate liquor, makes Ghirardelli’s chocolate sauce thicker with a richer, true chocolate flavor. It’s the perfect topping for desserts or beverages as well as the ideal product for decorating glassware and plates. Available sizes: Large pump bottles, squeeze bottles. Flavors include: Black Label Chocolate, Sweet Ground Chocolate, Caramel and White Chocolate. 3 Sweet Ground Chocolate For over 150 years consumers and chefs have used Ghirardelli Sweet Ground Chocolate to create decadent hot cocoa, coffee drinks and baked goods. -
Bar Mix, Margarita for Frozen Cocktails Concentrate 7:1 Shelf Stable Plastic
BAR MIX, MARGARITA FOR FROZEN COCKTAILS CONCENTRATE 7:1 SHELF STABLE PLASTIC Mayson's Frozen Margarita Mix is a 7:1 concentrated margarita mix for Frozen margaritas that are prepared in granita machines or in blenders. Product Last Saved Date:24 June 2015 Nutrition Facts Product Specifications: Man Prod Dist Prod Serving Size: 1 OZA Code Code GTIN Pack Pack Description Number of Servings per 512 11110 414544 00748664111105 4 X 1 GA 4/1 GAL Amount Per Serving Calories: 70 Calories from Fat: 0 Brand Brand Owner GPC Description % Daily Value* MAYSON Mayson Food Products Inc. Drinks Flavoured – Not Ready to Drink Total Fat 0 g 0% Gross Weight Net Weight Country of Origin Kosher Child Nutrition Saturated Fat 0 g 0% Trans Fat 0 g 46 LBR 45 LBR USA No No Cholesterol 0 mg 0% Shipping Information Sodium 0 mg 0% Length Width Height Volume TIxHI Shelf Life Storage Temp From/To Total Carbohydrate 16 g 5% 12 INH 12 INH 12 INH 1 FTQ 12x4 240 Days 32 FAH / 85 FAH Dietary Fiber 0 g 0% Sugars 15 g Ingredients : 0 g sugar and/or corn syrup, water, citric acid, sodium benzoate as a preservative, gum arabic, natural flavors, triple sec flavoring, ester gum, yellow 5, and Protein blue 1 Per Srv Per Srv Vitamin A 0% Vitamin C 0% Calcium 0% Iron 0% *Percent Daily Values are based on a 2,000 calorie diet.Your daily values may be higher or lower depending on your calorie Calories 2,000 2,500 Total Fat Less than 65g 80g Sat. -
Southwest Chili Mix Chili Queso Dip Easy Chili Cornbread Casserole
Southwest Chili Mix Chili Queso Dip 1 cups Augason Farms™ Southwest Chili Mix 2 cups water 1 – 15 ounce jar processed cheese Mix chili mix and water in saucepan. Bring to a low boil, simmer 12 to 15 minutes. Stir in processed cheese and heat through. Serve with tortilla chips. Easy Chili Cornbread Casserole 2 cups Augason Farms™ Southwest Chili Mix 5 cups water 1 can corn, drained 1 can diced tomatoes 1/4 cup Augason Farms™ Dehydrated Chopped Onions 3 cups Augason Farms™ Honey Cornbread Muffin Mix 11/2 cups water 1/2 cup grated sharp cheddar cheese Mix chili and water in large pot. Bring to a low boil, add corn, tomatoes, and onions, simmer 12 to 15 minutes. Place in a 9x13” baking dish. Combine cornbread mix with water and cheese. Gently spread cornbread mix on top of chili. Bake at 400˚F about 15 minutes, or until cornbread is done. Alphabet Soup Mix Grandma’s ABC Soup 1 cup Augason Farms™ Alphabet Soup Mix 2 - 15 oz. cans tomato juice 1 – 24 oz. can Vegetable Juice (V-8, etc.) 1 lb. ground beef - browned 1 onion – diced 2 carrots – sliced 2 celery – diced 1 1/2 cups cabbage – shredded 1 1/2 tablespoons salt Brown meat with onion. Mix all ingredients and simmer 30 to 60 minutes until vegetables are tender. Serves 6-8. ABC Taco Soup 1 cup Augason Farms™ Alphabet Soup Mix 1 lb. ground beef - browned 1 onion – chopped 2 quarts tomatoes or 2 - 28 oz. cans 1 can chili beans or 2 cups cooked beans 1 package taco seasoning mix 2 quarts water 4 carrots – sliced 1 can whole kernel corn Brown meat with onion. -
Eat What We Grow
Eating What We Grow: Choosing and Preparing Vermont--Grown Fruits & Vegetables Acknowledgements Introduction Recipes and more Apples Asparagus Beets Blackberries & Raspberries Blueberries Broccoli Brussels Sprouts Cabbage Carrots Cauliflower Corn Cucumbers Eggplant Green Beans Greens for cooking Herbs Jerusalem Artichoke Kohlrabi Leeks Melons Peas Peppers Potatoes Pumpkins Rhubarb Root Vegetables Salad Greens Spinach Strawberries Tomatoes Winter Squash Zucchini/Summer Squash References Acknowledgments Authors: Linda Berlin, Nutrition Specialist, UVM Extension Sara Burczy, Nutrition and Food Specialist, UVM Extension Kelley Chaloux, Vermont Anti-Hunger Corps Member Heather Danis, EFNEP (Expanded Food and Nutrition Education Program) Coordinator, UVM Extension Dianne Lamb, Family Development and Nutrition Specialist, UVM Extension Diane Mincher, Nutrition and Food Safety Specialist, UVM Extension Karen Schneider, Food Safety Specialist, UVM Extension Dale Steen, Nutrition and Food Safety Specialist, UVM Extension Michele Wheeler*, Vermont Farm Share Program Coordinator, Northeast Organic Farming Organization - Vermont (NOFA-VT) Editor: Meg Ashman, Publications Editor, UVM Extension Graphic Designer: Robert Fardelmann, Graphics Director, UVM Extension Photographer: Laury Shea Recipe Support/Organization: Rose Goodman, Secretary, UVM Extension Proofreader: Cathy Yandow, Information Systems Assistant, UVM Extension * Special thanks to Michele Wheeler for her substantial contributions to this book. Michele coordinates the Vermont Farm Share Program, which provides low-income families with half-price memberships in Com- munity Supported Agriculture programs all across the state. Vermont Farm Share is sponsored by the Northeast Organic Farming Association of Vermont (NOFA-VT), a nonprofit membership organization of farmers, gardeners, and consumers. NOFA-VT works to promote a healthy, safe food system in Vermont. For more information about Farm Share or any other NOFA-VT programs, call 434-4122, or find them on the Web at www.nofavt.org. -
The Nutritional Calculations Are Derived from Our Standard Drink Recipes and All Values Reflect Drinks Without Whipped Cream
The nutritional calculations are derived from our standard drink recipes and all values reflect drinks without whipped cream. The nutritional information was created by Human Bean corporate staff and has not been verified by a third party. While very careful effort was taken to derive the attached values, the data should not be considered exact. Further, since our baristas create drinks by hand, ingredient content and nutrient values may vary slightly. Supplier ingredient changes, recipe changes, and/or new product introduction may render this information incomplete or incorrect. For further questions please contact us at thehumanbean.com BLENDED DRINKS GRANITA GRANITA *No Flavor Serving Size Calories Fat (g) Sat. Fat (g) Carbs (g) Sugar (g) Protein (g) Sodium (mg) Cholesterol (mg) 12oz 294 12 8 35 45 14 195 53 16oz 392 16 10 47 60 18 260 70 20oz 490 20 13 59 75 23 325 88 32oz 785 32 20 94 120 36 520 140 MOCHA Serving Size Calories Fat (g) Sat. Fat (g) Carbs (g) Sugar (g) Protein (g) Sodium (mg) Cholesterol (mg) 12oz 354 14 10 43 52 16 245 62 16oz 452 18 12 55 67 20 310 79 20oz 550 22 15 67 82 25 375 97 32oz 845 34 22 102 127 38 570 149 MOCHA *Hershey's Chocolate Serving Size Calories Fat (g) Sat. Fat (g) Carbs (g) Sugar (g) Protein (g) Sodium (mg) Cholesterol (mg) 12oz 339 12 8 46 55 14 210 53 16oz 460 16 10 64 75 18 283 70 20oz 580 20 13 81 95 23 355 88 32oz 898 32 20 122 145 36 558 140 SNOWY MOCHA Serving Size Calories Fat (g) Sat. -
This Fact Sheet
Summer 2016 Starbucks Coffee Company FACT SHEET – NEW Sunset Menu Featuring Granitas and Trifles Introducing Starbucks new Sunset Menu featuring finely-shaved ice granitas and sweet layered trifles, exclusively available every day after 3 pm starting June 14 and throughout the summer, at participating Starbucks stores in the U.S. and Canada. Starbucks® Granitas are subtly-sweetened finely-shaved ice topped off with bold espresso, white tea, or refreshing lemonade. Available in three flavors, Caramel Espresso, Teavana® Youthberry® White Tea and Strawberry Lemon Limeade. Or treat yourself to Starbucks® deliciously tempting Trifles hand-prepared by our baristas with layers of whipped cream and drizzle, available in two flavors, chocolate brownie or strawberry shortcake. Whether you’re looking for a drink or a bite, both pair perfectly with the setting sun. Try the new tastes of summer before they’re gone. Caramel Strawberry Lemon Limeade Teavana® Youthberry® Espresso Granita Granita White Tea Granita A scoop of lightly sweetened Refreshing lemonade-flavored Refreshing lemonade-flavored finely-shaved ice topped with finely-shaved ice with strawberry finely-shaved ice topped with bold espresso shots, a splash of slices and topped with house- Teavana® Youthberry® White tea cream and finished with caramel made limeade for a sensational – a blend of delicate white tea, drizzle – perfect for those warm summer delight. tropical pineapple, fruity acai and summer afternoons. hibiscus – the ultimate summer afternoon pick-me-up. Chocolate Brownie Trifle Strawberry Shortcake Trifle Warm, rich chocolate brownies topped with whipped The lightly sweet Petite Vanilla Bean Scones layered cream and a mocha drizzle. with a strawberry drizzle and whipped cream. -
Of My Kitchen
Flavors OF MY KITCHEN Table of Contents Recommended Cups Sides & Snacks of Fruits and Vegetables ...........................2 Pico de Gallo ..........................................37 Authentic Regional Specialties ..................3 Pear Mango Salsa ..................................37 Utensils/Measurements ............................4 Tomatillo Salsa........................................37 Chiles & Spices ........................................6 Spicy Mashed Avotatoes ........................38 Breakfast Mexican Vegetable Rice .........................41 Eggs with Nopales ...................................9 Corn and Squash Sauté .........................42 Chilaquiles ..............................................10 Jalapeño Black Bean Dip .......................45 Potato and Egg Scramble ......................13 Mexican Pickled Vegetables ..................46 Roasted Corn, Pepper, and Soup Nopales Salsa ........................................49 Tortilla Soup............................................14 Potato Corn Chowder ............................17 Dessert Strawberry Pineapple Lemonade ............50 Salad Mango Pineapple Slush ..........................50 Vegetable Salad with Tangy Pineapple with Sweet Mole ....................53 Avocado Dressing ..................................18 Cinnamon-Orange Glazed Pico de Gallo Fruit Salad ........................21 Sweet Potatoes ......................................54 Mango and Black Bean Salad ................21 Main Dish Pozole ....................................................22 -
¡Y La Fiesta Sigue!
¡Y la fiesta sigue! Felicidad en estado puro en tierra y en el mar para celebrar nuestro 70 aniversario. Costa Smeralda, lo mejor de Italia en el mar Seguimos descubriendo el nuevo buque insignia. El nuevo menú del chef Bruno Barbieri Lo mejor de su carrera, con un ingrediente secreto. El Crucero CostaClub 2019 es 100% British ¡Ya estamos trabajando en la organización de un gran acontecimiento! Propietario y editor: Costa Crociere S.p.A. - Génova - Director responsable: Andrea Bagatta - Reg. Tribunal de Génova nº 18/2010 - Impreso en Italia en Intigraf SRL - Senna Comasco (CO) SRL - Senna nº 18/2010 - Impreso en Italia Intigraf de Génova Tribunal Andrea Bagatta - Reg. - Director responsable: - Génova Propietario y editor: Costa Crociere S.p.A. Julio 2018 año XV número 38 1948-2018 Celebra con nosotros 70 años de felicidad al cuadrado. años de 14 03 Editorial Costa Smeralda 24 Costa JULIO DE 2018 Lo mejor de Italia en el mar news ¡Y la fiesta En este número 04 sigue! Por las tierras de los Celebraciones 26 por todo el emires y los sultanes mundo con Las mejores fotos vosotros La materia y sus formas del Crucero CostaClub del 70° Aniversario El nuevo menú de Bruno El Crucero CostaClub 18 Barbieri 06 del 70 aniversario El reportaje 40 años fotográfico de un de éxitos acontecimiento único y un ingrediente Recetas secreto 30 frescas 10 Oliviero Toscani El Crucero Platos 22 CostaClub 2019 veraniegos La “floating exhibition” 100% British que saben a se estrena a bordo Estos son los “Fab four” que están vacaciones organizándolo todo pensando en ti 34 Melenas de crucero Peinados fáciles y rápidos para la noche Editorial años de Estimados socios, Seguimos con las celebraciones de increíbles estrellas invitadas, como el chef de una auténtica “floating exhibition” nuestro setenta aniversario y, ahora más Bruno Barbieri, que presentó en primicia compuesta por 10 fotografías, que viaja que nunca, nos llena de alegría compartir su nuevo menú para Costa, el famoso por mar a muchísimos países. -
Appetizers & Beverages Bacon Water Chestnuts Buffalo Chicken Dip
Appetizers & Beverages Soups & Salads Vegetables & Side Dishes Bacon Water Chestnuts Black Cherry Salad Asparagus Casserole Buffalo Chicken Dip Bow Tie Pasta Salad Asparagus with Prosciutto Bunco Lemonade Broccoli Cheese Soup Ham Stir Fry Bushwacker Broccoli Delight Salad Baked Okra Buttermilk Hushpuppies Calioka Bean Pot Best Baked Beans Cheese Ball Cheesy Broccoli Soup Broccoli Casserole Cherry Limeade Cheesy Chicken Chowder Broccoli Casserole Ii Chuy’s Jalapeño Dip Chicken Gumbo Brown Rice Cliff’s Fruit Punch Chicken Salad Buttermilk Fried Okra Corned Beef Ball Cole Slaw Butterscotch Baby Carrots Crab Appetizers Congealed Vegetable Salad Cheese Apples Crab Meat Dip Cornbread Salad Cheesy Fried Potatoes Crab Paté Crawfish Etouffee Chive Potato Casserole Cream Cheese Sausage Balls Cream Cheese Chicken Chili Copper Pennies Deviled Eggs Cream of Broccoli Soup Corn Casserole Easy Bruschetta Snacks Crock Pot Taco Soup Corn Casserole II Easy Corn Dip Cucumber Salad Cornbread Dressing for A Easy Guacamole Dip Cucumbers in Sour Cream Crowd Favorite Deviled Eggs Dressing Crock Pot Beans Golden Wedding Punch Deluxe Potato Soup Crockpot Dressing Great Grandma Compher’s Doris’s Chinese Salad Harvard Beets Crabcakes Easy Broccoli Soup Hashbrown Casserole Hot Corn Dip Easy Chili Hashbrown Casserole II Hot Onion Soufflé Fruit Salad Hawaiian Yams Hummus Bi Tahini “Hummus Fruit Salad in A Jar Holiday Rice Dip” Grape Blueberry Salad Leftover Potato Patty Fry Jalapeño Popper Dip Grape Salad Loaded Mashed Potatoes Jalapeño Poppers Greek Salad Mama’s Dressing -
Zea-Amaizing - Some Facts About Corn
Zea-amaizing - some facts about Corn Corn (Zea maize) as we know it today would There are many kinds of corn but the most not exist if humans hadn't cultivated and common types are: Flint corn, also known as developed it. It is a plant that does not grow Indian corn, that can be red, yellow, white or naturally in the wild and can only survive if blue; Dent corn, which is a yellow or white planted and protected by humans. field corn grown for livestock and industry; Unfortunately, many varieties of corn have Sweet corn, which contains more sugar and now been damaged by "genetic pollution" is for eating; and Popcorn, which is a kind of (GMO corn). 80% of conventional corn in the Flint corn with an extra starchy center and USA is GM. For more info and action go to very hard capsule. OrganicConsumers.org/corn/index.cfm Corn is gluten-free and a cupful has 16 gm Scientists believe the indigenous peoples of of protein, 1 gm of sugar (123 gm central Mexico developed corn at least 7000 carbohydrate), 12 gm of fiber and 8 gm of fat years ago. It was started from a wild grass (1 gm of which is saturated). It contains called teosinte. The kernels were small and nine amino acids that are best were not placed close together like kernels complemented by animal protein, and is on the husked ear of modern corn. Also high in magnesium, calcium, iron, known as maize, Indians throughout North phosphorus, potassium, selenium and and South America eventually depended sodium.