We Use That Flour for Our Own Mixes.We Make Our Own
Total Page:16
File Type:pdf, Size:1020Kb
Load more
Recommended publications
-
Carroll Traditions Cookbook
Carroll Traditions Cookbook A Collection of Recipes By Carroll Financial Associates 4201 Congress Street, Suite 210 Charlotte, NC 28209 (704) 553-8006 www.carrollfinancial.com 2018 For a FREE e-Book copy of this cookbook’s recipes, visit www.morriscookbooks.com/ebook for instructions. Copyright © 2018 Morris Press Cookbooks All rights reserved. Reproduction in whole or in part without written permission is prohibited. Printed in the USA by 800-445-6621 • www.morriscookbooks.com P.O. Box 2110 • Kearney, NE 68848 295636-18 PP-1 Thank You Thank you to all of our clients, friends, and family who contributed to this cookbook. This collection is full of recipes that hold great significance, and we appreciate your willingness to share them with the Carroll Financial community. We hope you enjoy cooking (and eating) these recipes for many years to come. Best regards, Your Team at Carroll Financial 295636-18 PP-2 295636-18 PP-3 Table of Contents Appetizers & Beverages .......................... 1 Soups & Salads .................................... 7 Vegetables & Side Dishes ........................ 13 Main Dishes ....................................... 19 Breads & Rolls..................................... 29 Desserts ............................................ 33 Cookies & Candy ................................. 45 This & That ........................................ 49 Index ............................................... 51 295636-18 Helpful Hints Appetizers & Beverages • Add flavor to tea by dissolving old-fashioned lemon drops or hard mint candies in it. They melt quickly and keep the tea brisk. • Make your own spiced tea or cider. Place orange peels, whole cloves, and cinnamon sticks in a 6-inch square piece of cheesecloth. Gather the corners and tie with a string. Steep in hot cider or tea for MBROSIA 10 minutes; steep longer if you want a stronger flavor. -
Sweet Recipes Using Health One Meal Replacement
Sweet Recipes Using Health One Meal Replacement General tips and pieces of information are here at the beginning. More specific tips will be found in the section with specific recipes...i.e., waffles. Hopefully the tips will answer some of the questions the recipes can create. Many of the more complex recipes come from the website http://nolongeragrimgirl.blogspot.com/ Mary (the blogger at that address) has many pictures to show how food should look at various stages of preparation. There is a find box in the upper left- hand corner of her page, just type in the recipe name and it will appear, then you can see how she makes it. If you are new to the HOMR (Health One Meal Replacement) page, you might find the HNT YouTube Channel of interest for help with recipes. There are about 30 videos you can watch for ideas and help. Check it out here: http://www.youtube.com/hntweightloss HOMR Tip: Your microwave and oven may not cook the same as the times/temps in the recipes provided. Please be aware of this and adjust according to your appliances! The last thing we want for you is an overcooked MR! In all the recipes, HEALTH ONE MEAL REPLACEMENT is abbreviated as MR. The number after the recipe title, i.e., (3), tells the number of servings the recipe will provide. Mix (whisk) dry ingredients together before adding the liquid in each recipe for a better end product. When you find a (+ that is where you fill in the additive calories for that food. -
Bacon Tomato Chicken Jane Woodroof
- 3 - Bacon Tomato Chicken Jane Woodroof Ingredients 1/2 lb. boneless, skinless chicken breasts 1/4 cup Kraft tangy bacon catalina salad dressing 1/8 tsp. pepper Instructions Arrange chicken in a small sprayed baking dish; cover with dressing and pepper. Bake, uncovered 30 minutes at 400 degrees, basting half-way through baking. Basic Vegetable Soup Anne Harris Ingredients 2 teaspoons butter, plus more as an optional finish 1 small onion, peels and chopped 1 small new potato, peeled and chopped, or more if needed 2 1/2 cups chicken stock Handful greens (spinach, swiss chard, beet greens, turnip greens) Salt and pepper 1 Tablespoon heavy cream (optional) Instructions Melt butter in 1-quart pot, and sauté the onion gently for a few minutes. Add the potato, sweat with the onion another minute then pour the stock or water over it. Bring to a boil, reduce the heat, and simmer, partially covered for 25 minutes until the potato is very soft. Stir in the greens; (tough stems need to be removed and the remainder shredded). Spinach will take less than 5 minutes, other greens may need longer, depending on how young they are. Taste and determine for yourself. Add salt to your liking and a few grindings of the pepper mill. You may need more liquid if it has cooked down too rapidly. Serve as is, or mash it with a potato masher or a fork. For really smooth soup, spin everything in the food processor, put it through the vegetable mill, and use an immersion blender. Reheat if necessary, pour into a bowl and swirl a little butter or cream on top. -
Savory Recipes Using Health One Meal Replacement
Savory Recipes Using Health One Meal Replacement General tips and pieces of information are here at the beginning. More specific tips will be found in the section with specific recipes...i.e., soup. Hopefully the tips will answer some of the questions the recipes can create. Many of the more complex recipes come from the website http://nolongeragrimgirl.blogspot.com/ Mary (the blogger at that address) has many pictures to show how food should look at various stages of preparation. There is a find box in the upper left- hand corner of her page, just type in the recipe name and it will appear, then you can see how she does it. If you are new to the HOMR (Health One Meal Replacement) page, you might find the HNT YouTube Channel of interest for help with recipes. Check it out here: http://www.youtube.com/hntweightloss HOMR Tip: Your microwave and oven may not cook the same as the times/temps in the recipes provided. Please be aware of this and adjust according to your appliances! The last thing we want for you is an overcooked MR! In all the recipes, HEALTH ONE MEAL REPLACEMENT is abbreviated as MR. The number after the recipe title, i.e., (3), tells the number of servings made by the recipe. Mix (whisk) dry ingredients together before adding the liquid in each recipe for a better end product. When you find a (+ that is where you fill in the additive calories for that food. Several of the basic calories are filled in, but in some foods calories vary by brand purchased or specific type of food, i.e., Cool Whip could be light, nonfat, low fat, regular or some other variation. -
UCLA Electronic Theses and Dissertations
UCLA UCLA Electronic Theses and Dissertations Title Baking Powder Wars Permalink https://escholarship.org/uc/item/6fv245bs Author Civitello, Linda Publication Date 2017 Peer reviewed|Thesis/dissertation eScholarship.org Powered by the California Digital Library University of California UNIVERSITY OF CALIFORNIA Los Angeles Baking Powder Wars A dissertation submitted in partial satisfaction of the requirements for the degree Doctor of Philosophy in History by Linda Ann Civitello 2017 © Copyright by Linda Ann Civitello 2017 ABSTRACT OF THE DISSERTATION Baking Powder Wars by Linda Ann Civitello Doctor of Philosophy in History University of California, Los Angeles, 2017 Professor Mary A. Yeager, Chair How did a mid-nineteenth century American invention, baking powder, replace yeast as a leavening agent and create a culinary revolution as profound as the use of yeast thousands of years ago? The approach was two-pronged and gendered: business archives, U.S. government records and lawsuits revealed how baking powder was created, marketed, and regulated. Women’s diaries and cookbooks—personal, corporate, community, ethnic—from the eighteenth century to internet blogs showed the use women made of the new technology of baking powder. American exceptionalism laid the groundwork for the baking powder revolution. Unlike Europe, with a history of communal ovens and male-dominated bakers’ guilds, in the United States bread baking was the duty of women. In the North, literate women without slave labor to ii do laborious, day-long yeast bread baking experimented with chemical shortcuts. Beginning in 1856, professional male chemists patented various formulas for baking powder, which were not standardized. Of the 534 baking powder companies in the U.S., four main companies—Rumford, Royal, Calumet, and Clabber Girl—fought advertising, trade, legislative, scientific, and judicial wars for market primacy, using proprietary cookbooks, lawsuits, trade cards, and bribes.