Date: Week 1 BREAKFAST LUNCH DINNER SUNDAY Hot: Oatmeal
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A Good Soil Ecosystem
1 www.onlineeducation.bharatsevaksamaj.net www.bssskillmission.in INTRODUCTION TO FOODS Topic Objective: At the end of the topic student will be able to understand: Standard specification Lot Mark or Batch Code Presentation Instruction for Use Place of Origin Business Name and Address Storage Conditions Date Tagging Ingredients Name Food Choices and Sensory Characteristics Federal-level regulation Definition/Overview: Agricultural economics originally applied the principles of economics to the production of crops and livestock a discipline known as agronomics. Agronomics was a branch of economics that specifically dealt with land usage. It focused on maximizing the yield of crops while maintainingWWW.BSSVE.IN a good soil ecosystem. Throughout the 20th century the discipline expanded and the current scope of the discipline is much broader. Agricultural economics today includes a variety of applied areas, having considerable overlap with conventional economics. Economics is the study of resource allocation under scarcity. Agronomics, or the application of economic methods to optimizing the decisions made by agricultural producers, grew to prominence around the turn of the 20th century. The field of agricultural economics can be traced out to works on land economics. Henry C. Taylor was the greatest contributor with the establishment of the Department of Agricultural Economics at Wisconsin. Another contributor, Theodore Schultz was among the first to examine development economics as a problem related directly to agriculture. Schultz was also instrumental in establishing econometrics as a tool for use in analyzing agricultural economics empirically; he noted in www.bsscommunitycollege.in www.bssnewgeneration.in www.bsslifeskillscollege.in 2 www.onlineeducation.bharatsevaksamaj.net www.bssskillmission.in his landmark 1956 article that agricultural supply analysis is rooted in "shifting sand", implying that it was and is simply not being done correctly. -
Sandwiches for Your Spring Menu Margaret L
Volume 7 Article 7 Number 10 The Iowa Homemaker vol.7, no.10 1927 Sandwiches for Your Spring Menu Margaret L. Marnette Iowa State College Follow this and additional works at: http://lib.dr.iastate.edu/homemaker Part of the Home Economics Commons Recommended Citation Marnette, Margaret L. (1927) "Sandwiches for Your Spring Menu," The Iowa Homemaker: Vol. 7 : No. 10 , Article 7. Available at: http://lib.dr.iastate.edu/homemaker/vol7/iss10/7 This Article is brought to you for free and open access by the Student Publications at Iowa State University Digital Repository. It has been accepted for inclusion in The oI wa Homemaker by an authorized editor of Iowa State University Digital Repository. For more information, please contact [email protected]. THE I 0 W A H 0 ME M A K E 1~ Sandwiches for Your Spring Menu By Margaret L. Marnette ANDWICHES have been accepted paration, and the length of time be sliced give a festive note to an other Sfor so long as a simple-to-prepare, tween the making and the eating. wise simple menu. Or if pr eferred~ in always-appropriate-to-serve food, Some sandwiches are far better when dividual slices are rolled and tied with that they are usually the first they are allowed to stand for a fe,w a narrow colored r ibbon These sand thing we think of when we plan hours, but others should be eaten al- wiches are better if kept in the ice a spring entertainment where food is box for an hour before serving. -
List of Gluten Free Breads and Mixes.Pdf
Table of gluten -free breads and mixes allowed from 4th December 2018 Barkat gluten-free all purpose flour mix Barkat gluten-free brown rice bread Barkat gluten-free hi-fibre bread mix Barkat gluten-free par-baked baguettes Barkat gluten-free par-baked rolls Barkat gluten-free par-baked white bread sliced Barkat gluten-free wheat free multigrain rice bread Barkat gluten-free white rice bread Barkat gluten-free wholemeal sliced bread Ener-G gluten-free brown rice bread Ener-G gluten-free dinner rolls Ener-G gluten-free rice loaf Ener-G gluten-free Seattle brown loaf Ener-G gluten-free tapioca bread Ener-G gluten-free white rice bread Finax gluten-free coarse flour mix Finax gluten-free fibre bread mix Finax gluten-free flour mix Genius gluten-free brown sandwich bread sliced Genius gluten-free seeded brown farmhouse loaf sliced Genius gluten-free white sandwich bread sliced Glutafin gluten-free 4 white rolls Glutafin gluten-free baguettes Glutafin gluten-free bread mix 32 Glutafin gluten-free fibre bread mix Glutafin gluten-free fibre loaf sliced Glutafin gluten-free high fibre loaf sliced Glutafin gluten-free multipurpose white mix Glutafin gluten-free part-baked 2 long white rolls Glutafin gluten-free part-baked 4 fibre rolls Glutafin gluten-free part-baked 4 white rolls Glutafin gluten-free Select bread mix Glutafin gluten-free Select fibre bread mix Glutafin gluten-free Select fibre loaf sliced Glutafin gluten-free Select fresh brown loaf sliced Glutafin gluten-free Select fresh seeded loaf sliced Glutafin gluten-free Select fresh -
Salads Appetizers Sandwiches Breakfast
BREAKFAST APPETIZERS PLAZA GARDEN COUNTRY-STYLE FISH TARTAR CHEESE PLATE WITH OMELETTE served on wheat bread crouton CRACKERS AND HONEY with Vienna sausages, mushrooms, with a layer of cream cheese, grana padano, fried potatoes, tomato and cheese cherry tomatoes and basil gorgonzola, brie, • with 2 eggs (300 g) 500 • tuna (200/4 g) 690 butch cheese (150/20/25 g/3 pcs) 680 • with 3 eggs (300 g) 520 • salmon (200/4 g) 690 HOMEMADE CURED PORK FAT PLAZA GARDEN COUNTRY-STYLE HERRING with toasts of borodinsky FRIED EGGS WITH BUTTER FRIED POTATOES dark brown bread with Vienna sausages, mushrooms, and creamy mustard sauce (100/118/50 g) 450 and dijon mustard (50/45/4/30 g) 300 fried potatoes, tomato and cheese • with 2 eggs (270 g) 500 • with 3 eggs (270 g) 520 SALADS SUNNY SIDE UP EGGS PLAZA GARDEN CAESAR SALAD BURRATA CHEESE • with 2 eggs (84/63 g) 270 with romaine and rucola mix WITH UZBEK TOMATOES & RUCOLA, • with 3 eggs (126/18 g) 300 and black bread croutons with balsamic cream-sauce served of Your choice: and lemon-honey dressing (270 g) SCRAMBLED EGGS 720 • with chicken (100/180/105 g) 780 • with 2 eggs (106 g) 280 • with shrimps (180/150 g/5 pcs) 900 BAKED VEGETABLE SALAD • with 3 eggs (158 g) 310 with eggplants, bell peppers, SALAD WITH TIGER PRAWNS, uzbek tomatoes, fresh spinach, CRAB MEAT, green pea sprouts, cilantro AVOCADO, RUCOLA & circassian cheese (245 g) 620 AND CHERRY TOMATOES with tobiko caviar WARM SALAD WITH GRILLED SQUIDS and wasabi cream sauce (228 g) 950 avocado, uzbek tomatoes, cucumbers, bell pepper, quinoa VINE-RIPENED -
Irish Brown Bread - Printer Friendly - Allrecipes.Com
Irish Brown Bread - Printer Friendly - Allrecipes.com http://allrecipes.com/recipe/220525/irish-brown-bread/print/?rec... Irish Brown Bread Prep Cook Ready In 20 m 40 m 1 h 30 m ShopRite 1895 South Rd Stop 1 POUGHKEEPSIE, NY 12601 Recipe By: Julie Taylor "This is a delicious brown bread closest to what we ate while in Ireland. It isn't Irish soda bread, which has a completely diferent taste and texture. We LOVE this recipe!" Domino Pure Cane Ingredients Granulated Sugar $1.99 - expires in 3 1 cup all-purpose flour 1 1/2 tablespoons butter days 2 tablespoons white sugar 2 cups whole wheat flour 1 teaspoon baking powder 1/4 cup quick-cooking oatmeal 1 teaspoon baking soda 1 1/2 cups nonfat plain yogurt 1/2 teaspoon salt 1 teaspoon milk, or more as needed (optional) Directions Butter $3.99 - expires in 3 1 Preheat the oven to 375 degrees F (190 degrees C). days 2 Lightly grease a baking sheet. 3 Mix all-purpose flour, sugar, baking powder, baking soda, and salt in a bowl. 4 Cut butter into flour mixture with a pastry blender or 2 knives until the mixture forms fine crumbs. 5 Stir whole-wheat flour and quick-cooking oatmeal into the butter mixture. 6 Gently stir yogurt into the oatmeal mixture. If mixture is too dry to hold together, add 1 teaspoon milk at a time, just until dough holds together; it should not be sticky. 7 Turn the dough out onto a lightly floured work surface; knead gently about 5 times to form a ball. -
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 -
Appetizers Sandwiches Soups Salads PASTA
Classic Diner Soups Served with crackers Sandwiches Choice of Toasted or Plain, Mayo or Butter; Homemade Soup of the Day...4 Served on a choice of White, Brown or Campbell’s Soups...4 Whole Wheat Tortilla. ADD Cheddar Cheese...2 Chicken Noodle . Cream of Tomato . Cream of Mushroom Grilled Cheese Sandwich...8 Add Bacon or Ham...2 Appetizers Of course... The Classic BLT...9 Hellmann’s Salad Sandwiches...9 McCain Crispy Fries OR choice of Tuna, Egg, or Chicken Salad Hand Peeled Home Fries…6, half...3 Closed Denver Sandwich...9 Add Gravy…1.5 ADD Cheddar Cheese...2 Yam Fries…8, half...4 Cold Turkey...10 Battered Onion Rings…8, half...4 1/4lb of turkey with lettuce & tomatoes Curly Fries…8, half...4 Chicken Burger Deluxe...14 grilled or breaded chicken, mayo, lettuce, tomatoes Tater Tots…8, half...4 & purple onions Baked Fries Poutine…10, half...5 Club Quesadilla...14 Deep Fried Pickles (8)…10 cream sauce, diced chicken breast, chopped bacon, green onions & mozzarella Curly Poutine…12, half...6 Chicken or Beef Quesadilla…14 Mozza Sticks (8) with ranch sauce…12 mixed cheese, salsa, green onions & side of sour cream Pound of Chicken Wings…12 Veggie Quesadilla…14 tossed in Frank’s Hot Sauce or salt & pepper mixed cheese, spinach, mushrooms, onions, red peppers, salsa & side of sour cream Cold Beef Sandwich...15 1/4lb of beef with lettuce & tomatoes Grilled Reuben Sandwich...15 Salads on rye, swiss cheese, mustard, sauerkraut & 1/4lb corn beef All salads served with garlic toast Grilled Monte Cristo Sandwich...15 triple decker! dipped in egg, with swiss, ham, turkey & bacon Local Garden Salad…8, half...4 Clubhouse Sandwich or Wrap...15 Classic Caesar Salad…10, half...5 mayo, butter, bacon, turkey, lettuce, tomatoes, cheese. -
Jello Pistachio Pudding Instructions
Jello Pistachio Pudding Instructions Lars void her forges pardy, she armour it perplexedly. Warring Shelton transpierce unwontedly. Christophe remains concupiscible: she kick-up her prawn reprehend too flatwise? Does jello pistachio fluff looks like almond and jello pistachio pudding instructions. So, if someone took a taste and then stuck the same spoon back in for a second taste, an enzymatic reaction begins. Pistachio Fluff So apparently this is also called a Watergate Salad. In the bowl cream of a stand mixer, cream the butter and sugar together. Chill until it will have managed to it every time is for jello pistachio pudding instructions in a professional and jello chocolate? To make it out what did i changed the jello pistachio pudding instructions to put the instructions without stopping the. Remove from your inbox, and jello pistachio pudding instructions. Stir together the whipped topping and pistachio pudding mix using a spatula. Would you think it compliments the jello pudding cake or make cake may contain amazon associate we please be a few simple! Simply adding cornstarch to instant pudding will unfortunately not help to thicken it. Refrigerate until chilled and serve. Definitely a big bowl as an early morning the jello pistachio pudding instructions in a golden oreo crust because as an odd combination. All time to your email below. Cover the bowl with plastic wrap and chill for at least an hour. Id like ambrosia which absorb liquid before for jello pistachio pudding instructions on mbr destroys the instructions and put in by step before frosting is. Iain is sensitive to milk for jello pistachio pudding instructions. -
Recipe Carb List 11-22-19
Gladstone School District Page 1 Recipe Carbohydrates List Nov 22, 2019 Between 0 and 100 Grams Carbohydrates No. Description Portion Size (Grams) BREAD 500305 AZTEC GRAIN SALAD 1 CUP 53.56 000347 BAGELS,PLAIN,ENRICHED 1 EACH 37.19 500010 BAKING POWDER BISCUITS 1 EACH 22.09 500011 BANANA BREAD SQUARES SERVING 25.56 001086 BISCUITS: PLAIN PURCH (2oz) EACH 18.85 000355 BISCUITS: PLAIN,PURCH (2.5") EACH 18.85 500037 BREAD STUFFING SERVINGS 22.64 500040 BROWN BREAD EACH 19.27 000117 Brown Rice .5 cup 33.00 500027 BROWN RICE PILAF 1/2 CUP 30.36 500088 CORNBREAD SERVINGS 18.03 000121 Cornbread 2oz 26.58 500089 CORNBREAD STUFFING SERVINGS 21.19 000232 CRACKERS 4 EACH 8.89 000233 CRACKERS,GRAHAM 4 EACH 44.03 000353 ENGLISH MUFFINS,PLAIN,TOASTED 1/2 EACH 13.69 500099 FRIED RICE 3/4 CUP 29.37 000169 Fritos 2oz 40.00 500111 ITALIAN BREAD EACH 28.23 500119 MASTER MIX 1/2 CUP 40.68 500325 MEDITERRANEAN QUINOA SALAD 3/4 CUP 22.66 500125 MUFFIN SQUARES SERVINGS 16.87 500133 OATMEAL MUFFIN SQUARES SERVINGS 34.51 500303 OODLES OF NOODLES CUP 43.45 500137 ORANGE RICE PILAF 1/2 CUP 27.85 500141 PANCAKES EACH 16.26 500327 PEPPY QUINOA 1/2 CUP 28.60 500147 PIZZA CRUST SERVINGS 26.11 500155 POURABLE PIZZA CRUST SERVINGS 26.02 500163 RICE-VEGETABLE CASSEROLE 2/3 CUP 19.62 500164 ROLLS (YEAST) EACH 29.80 500173 SPANISH RICE 1/3 CUP 13.69 000237 Stuffing 1/4 cup 35.44 500181 SWEET POTATO- PLUM BREAD SQUAR SERVING 46.48 000326 TOAST, MIXED GRAIN BREAD SLICE 11.35 000324 TOAST, WHITE BREAD SLICE 12.03 000367 TOAST,RAISIN 1 SLICE 13.66 000325 TOAST,WHOLE-WHEAT BREAD -
Grilled Cheese Country Burger
TheORIGINAL Grilled Cheese Country Burger TASTE A Memorabilia wasn’t on theClassic menu when we first opened in London in 1971. Clapton wanted his favorite table saved, so we hung up his guitar. Five decades and 180+ Cafes later, we hardly have any space left on our walls. Starters The Ringo THE RINGO Perfect to share with “a little help from my friends.” Tupelo Tenders, Classic Wings & Crispy Onion Rings with BBQ, honey mustard, ranch and blue cheese dressing for dipping. Country Burger Entrees HRC’S COUNTRY BURGER A recipe from the old south and our claim to fame! 6 oz of the finest ground beef, served double-stacked, topped with American cheese and cooked medium well, sprinkled with our herbs and spices, with lettuce, tomato, onion, pickles and special dressing, served with sweet relish on the side. ROAD HOUSE RIB SANDWICH Road House Rib Sandwich If you’ve been to the Hard Rock and haven’t had our Ribs, then you haven’t been to Hard Rock. Boneless Pork Baby Back Ribs, house-smoked and smothered in our homemade BBQ sauce on a toasted bun with coleslaw, dill pickles, tangy aioli and topped with crispy shoestring onions, served with seasoned fries. GRILLED CHEESE On our very first menu, the grilled cheese sandwich is as iconic today as it was 50 years ago. Our diner-style grilled Grilled Cheese cheese is made with American and Cheddar cheese, bacon, tomato, and griddled sourdough bread, served with seasoned fries and chipotle aioli for dipping. HAYSTACK SALAD Fresh romaine, Tupelo chicken, carrots, corn, fresh pico de gallo, tortilla strips and shredded Cheddar and Jack cheese with ranch dressing. -
The Croque Monsieur & Madame Makes 4 Sandwiches Comfort Food Takes on Different Definitions in Various Cultures. Originating
The Croque Monsieur & Madame Makes 4 sandwiches Comfort food takes on different definitions in various cultures. Originating in the French cafes of the early 20th century, this ham and cheese sandwich is at once both simple everyday food while also elegant and special with all the included flavors. The term “Croque Monsieur” roughly translates as “gentleman crunch.” It’s counterpart, the “Croque Madame” is the same sandwich topped with a fried egg – said to be reminiscent of a lady’s hat. Learn why this sandwich earns top status as French comfort food. Ingredients: 2 tablespoons butter 8 slices brioche bread 1-2 tablespoons Dijon mustard Béchamel sauce (below) 8 slices ham, thinly sliced 3 cups grated cheese (we like using a mixture of gruyére, parmesan, and sharp white cheddar) 4 eggs (optional) Béchamel Sauce Ingredients: 3 tablespoons butter 3 tablespoons flour 2 cups milk 1 bay leaf 1/2 cup parmesan, grated 1/8 tsp nutmeg 1 teaspoon kosher salt 1/4 teaspoon pepper Directions: 1. Make the béchamel sauce. In a small saucepan. over medium high heat, melt the butter until bubbly. Add the flour and whisk vigorously together. While continuously stirring, allow the roux to cook and the flavors to develop for 2 minutes. Slowly, add the milk and continue to whisk. Add the bay leaf, and nutmeg. Whisk the sauce until smooth and thickened, then slowly add the Parmesan cheese. Stir until the cheese is melted and the sauce is smooth. Season the sauce with salt and pepper, to taste. 2. Prep the sandwich. Slice the bread, and lightly butter the outside of each slice. -
Whole Wheat Flour Pesa Atta
WHOLE WHEAT FLOUR PESA ATTA B.S.Muralidhara IAOM_Bangalore_Dec.2018 Innovations for a better world. Atta Process Indian Atta Flour “Whole wheat flour” with 95 – 97% extraction. Used for flat bread (Chapatti, Roti, Puri, etc.) After rice, flat bread made from Atta is the second staple food in India. Traditionally produced on stone mills with low throughput. 2 08-12-2018 Whole Wheat Flour_IAOM 2018_BSM India – large market of whole wheat flour (Atta). Road side Atta Flour from Home made Atta Flour Industrial stone (Chakki) mills stone mills or disk mills 3 08-12-2018 Whole Wheat Flour_IAOM 2018_BSM Industrial ATTA flour production in India Chakki mills in parallel Æ Premium ATTA Produced mainly in India and few other countries Major Players for Premium ATTA in India: ITC Ltd. (Aashirvaad), Hindustan Lever Ltd (Anapurna), General mills (Pilsbury ATTA) Roller mill Æ Normal, Resultant ATTA Produced in East Asia, Arab countries, India. partly Africa, even Europe Of minor quality in final product (Chapati) 4 08-12-2018 Whole Wheat Flour_IAOM 2018_BSM Market demand • Atta flour production for staple food in India • Meeting local eating habits • FOOD SAFETY - flour production • Industrial process with higher automation degree • Lower energy consumption compared to stone mills 5 08-12-2018 Whole Wheat Flour_IAOM 2018_BSM 6 08-12-2018 Whole Wheat Flour_IAOM 2018_BSM Atta Process with PesaMill™. Traditional flat breads made of whole meal flour. Chapati Roti Puri Gurassah / Sudan 7 08-12-2018 Whole Wheat Flour_IAOM 2018_BSM Innovations in Atta Milling Hygienic Atta for good health Top sanitation Energy saving Flexibility in Atta quality Low maintenance demand Homogeneous and consistent product Space saving Less down time while power cuts No stones shavings in Atta 8 08-12-2018 Whole Wheat Flour_IAOM 2018_BSM Process function • Re-circulation process (4 - 5 times).