WSKG-DT3 January 2019
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Prep Ared F Ood S Ca T Al Og
PREPARED FOODS CATALOG “Take good care of your employees, customers, shippers, and farmers and they will make you successful.” Emil Nemarnik, under 2 3 Fesh Cut Poduce CUTS Bulk Organic Shredded Beets Organic Spiralized Beets Organic Topped Strawberries 75567 5 lb 72325 5 lb 79963 5 lb tray CUTS “Don’t eat anything Organic Broccoli Florets Organic 1/4” Carrot Coins Organic 1/2” Diced Carrot Organic Shredded Carrot your great-grandmother 76022 4/5 lb 75800 5 lb 75802 4/5 lb 75809 5 lb wouldn’t recognize as food.” Michael Po an, Author Pacifi c Coast Fruit Company has longstanding relationships with farms throughout the Northwest, allowing us to offer a variety of produce year round. Our goal is to provide customers a service they can depend on. We consider growers to be part of our extended family and partners in advancing sustainable agriculture. Our Organic produce is USDA Certifi ed by Oregon Tilth to ensure that you receive consistently safe and healthy produce. The USDA Organic Sticker guarantees the quality of the product. Organic Caulifl ower Florets Organic 1/2” Diced Celery Organic 1/4" Diced Celery Organic Shredded Green Kale Our SQF inspected Fresh Cut facility operates with a HACCP (Hazard Analysis and Critical Control Points) plan. Our 76104 4/5 lb 75804 4/5 lb 75854 5 lb 73658 5 lb scores on third party and Military audits are on public record as some of the highest in the industry. We regularly test our recall management protocol keeping this vital link to food safety in top working order to ensure you are receiving the highest quality produce available. -
Garlic and Garlic Scapes
Garlic and Garlic Scapes Garlic is a plant with a very strong and bitter flavor which has been used for both culinary and medical purposes for hundreds of years. The key medicinal ingredient in garlic is allicin, which is known to have wonderful anti-bacterial, anti-viral, anti-fungal and anti-oxidant properties. It is a Central Asian native. Growing info: Garlic is planted in late fall the year before harvesting it. The garlic we planted last October, will be the first thing to sprout in the garden in March. Harvest occurs in July. TIPS: Storage: In a dry cool spot. General Cooking Info: Break cloves apart and smash them between the cutting board and the broad side of Scapes ready to be pulled off the plant your knife. This loosens the peel. Simmer chopped garlic in hot oil for a Garlic Scapes: Scapes are the flowering few seconds before adding other heads of hard-neck garlic. We pull them off so vegetables to fry. Shred garlic into the plant diverts it’s energy into bulb production. soups and stews. Roast it. The scapes have a great fresh garlic flavor. The tender bottoms of the scapes are especially good eating, but all of it can be chopped and used like garlic. They can be run through a food processor to break them down into a paste which can be stored for a very long time in the freezer. Recipes--Garlic and Garlic Scapes Roasted Garlic Recipe 1/2 cup butter 1/2 cup chopped onion 1 Preheat the oven to 400°F. -
2020 May Home Delivered Meals Menu
2020 May Home Delivered Meals Menu MONDAY TUESDAY WEDNESDAY THURSDAY FRIDAY 1 Multigrain Cheerios, Milk (2) Orange Juice ___Low Fat Yogurt ___ Cranberry Basil Chicken Salad Quinoa Salad WW Dinner Roll w/Promise ___Ambrosia ___ Stuffed Pepper Brown Rice Spinach WW Dinner Roll w/Promise Pineapple Chunks 4 **5** 6 7 **8** Hardboiled Eggs (2), Milk (2) “Cinco de Mayo” Multigrain Cheerios, Milk (2) Bran Muffin, Milk (2) “Mother’s Day Celebration” Orange Juice, Cottage Cheese, Milk (2) Orange-Pineapple Juice, String Cheese Orange Juice Oatmeal, Milk (2) ___WW Bread w/Promise & SF Jelly Fruit Cocktail ___WW Bread w/Promise & SF Jelly ___ ___Low Fat Yogurt ___ _WW Bread w/Peanut Butter & SF Jelly_ Tuscan Tuna and White Bean Salad ___Mini Muffin ___ Veggie Egg Salad Mexican Chicken Bowl Butternut Squash Pasta Zucchini & Tomato Salad Beef Hamburger on WW Bun Couscous w/Parmesan & Pea Salad w/Chicken Strips, Rice, Corn, and Beans w/Chicken Strips WW Dinner Roll w/Promise w/ Mayo & Mustard WW Dinner Roll w/Promise Tortilla Strips & Salsa California Salad ___SF Fruited Gelatin ___ Coleslaw Salad ___Fresh Apple ___ ___SF Custard___ Orange Juice Grilled Chicken Breast ___Mandarin Oranges ___ Chicken Breast w/ Florentine Sauce Beef Goulash ___SF Cookies ___ w/ Lemongrass Sauce Cheese Enchiladas Wild Rice Mashed Potatoes w/Promise Chicken Cordon Bleu Brown Rice Spanish Rice Broccoli Spinach Rice Pilaf Oriental Vegetable Blend Mexican Corn WW Dinner Roll w/Promise Ambrosia Chef’s Cut Vegetables WW Dinner Roll w/Promise SF Custard Fruit Mix WW Roll w/Promise -
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. -
Agnews #48-P1-Some Thoughts on Curing the Garlic Harvest.Compressed
THE GARLIC NEWS Connecting the Canadian Garlic Network! Issue 48 Summer 2016 Some thoughts on curing the garlic harvest July has arrived and the garlic is ready to pull. The biggest Growers faced with clay soils should always consider job of growing garlic is about to begin. While home washing the clay from the bulbs and roots before moving gardeners find little difficulty handling their own crop, the garlic to cure. Washing doesn’t mean soaking the market gardeners face a much larger problem, that of bulbs; it means cleaning off the soil with a firm spray of reducing the workload and either getting it to market as clean water. quickly as possible or well cured for late year sales. Removing roots and tops: These are separate activities that Canadian grown garlic cannot compete with the imports on are best done at different times. Roots should be cut off as price; it can only attract buyers based on higher quality. soon as the garlic is pulled to make cleaning easier. Tops Harvest is when the grower controls quality of the crop. are cut off a couple of weeks later after the garlic is cured. There is an on going debate on just how best to carry out In the early years of the garlic trials, we followed the bad the harvest. Numerous opinions are offered on the method. practice of pulling the garlic and immediately hanging it to There are likely as many opinions as there are growers and cure. When it was ready, the roots and tops were cut and there is hardly a single, best answer. -
Janis Ruksans, Dr.Biol.H.C. Late Summer/Autumn 2006 Bulb Nursery Box 2, P.O
Janis Ruksans, Dr.biol.h.c. Late summer/autumn 2006 Bulb Nursery Box 2, P.O. ROZULA LV-4150 Cesis distr. LATVIA /fax +371 – 41-33-223 +371 - 941-84-40, 41-00-326 All prices for single bulb E-mail: [email protected] in EURO Dear friends! New Year and new gardening season comes and my new catalogue goes to you. It is a little shorter than usually - not for shortage of items includable (with pain in heart I striped out many names) but this summer I want to rebuild my bulb shed and it will limit my possibilities to harvest bulbs and to work with them. Last summer was very busy year. I rebuilt one of my greenhouses - it was very nervous process due shortage of workers (three teams were changed), I was forced to dig out all bulbs, to change soil - but now working in it is much more comfortable. I and my wife Guna organized for the first time “Open door days” and we had 18 visitors from Britain, arranged programm including lectures, visits of gardens, museum, nature, Opera etc. All visitors were very satisfied with visit. Sorry, this season we can’t to arrange OPEN DOOR DAYS due my lecture tour in North America and expedition plans. But I’m planning repeat such days in future, too. Last season Mrs. Kristl Walek from Canada (Gardens North – Seeds from the world) in her catalogue revealed the fact that I had been bearing in my mind an idea about a book on bulbs and my experience with them. -
Soup-Er Soup Recipes
SOUP - ER SOUPS! FROM THE KITCHEN S OF RIVERSIDE PRESBYTERIAN CHURCH TABLE OF CONTENTS Creamy Ham & Wild Rice Soup 1 Easy Slow Cooker Taco Soup 2 Lemon Rice Chicken Soup 3 Russian Peasant Soup 4 Taco Soup 5 Dill Pickle Soup 6 The Whole Enchilada Soup 7 Curried Lentil, Tomato and Coconut Soup 8 Cream of Garlic Soup 9 Slow Cooker Chicken Taco Soup 10 Split Pea Soup 11 Meatball Soup 12 Prime Rib Soup 13 Corn Pudding 14 CREAMY HAM AND WILD RICE SOUP GWEN HEINE INGREDIENTS DIRECTIONS 3 c. water Put ham, water, soup, chicken stock, veggies, onion and wild rice in slow cooker for 89 hours on low. 2 c. cubed ham Add half & half and turn to high for 18-20 minutes. 1 1/4 c chicken stock 1-12 oz. pkg. frozen vegetables, NOTES thawed Can also be made on stovetop, cooking main ingredients on simmer for 30 minutes, 1 medium onion, chopped then adding half & half for another 5 minutes. 1 can cream of celery soup ¾ c. wild rice ½ c. half & half 1 EASY SLOW COOKER CHICKEN TACO SOUP DEB JANSKY INGREDIENTS DIRECTIONS 1 c. mild salsa Place salsa, black beans, pinto beans, corn, tomatoes and chicken broth in slow cooker. Stir to combine. 1 15 oz. can black beans, rinsed and drained Nestle chicken into the slow cooker so that it’s completely covered by the liquid and other ingredients. 1 15 oz. can pinto beans, rinsed and drained Cover and cook on low for 6 hours. Remove chicken and shred or cut into pieces. -
Les Entrees Froides
LES ENTREES – VOORGERECHTEN – STARTERS Foie gras de canard poêlé, écrasée de Belle de Fontenay à la crème d’Isigny, € 16,00 réduction au Porto Gebakken eendenlever, geplette Belle de Fontenay met Isigny room, reductie met portwijn Pan-fried duck foie gras, mashed Belle de Fontenay potatoes with Isigny cream, port coulis Croquettes de crevettes et cappuccino de homard € 15,00 Garnaalkroketten en cappuccino van kreeft Shrimp croquette and lobster cappuccino duo Carpaccio d’espadon au Yuzu, gingembre mariné et vinaigrette au Wasabi € 14,00 Carpaccio van zwaardvis met Yuzu, gemarineerde gember en vinaigrette met wasabi Swordfish carpaccio in a citrus Yuzu and ginger marinade, Wasabi vinaigrette Soupe ‘Ail rose de Lautrec’, copeaux de cabillaud ‘laitier’ € 14,00 Soep met roze look uit Lautrec, in melk gepocheerde kabeljauwschaafsels Pink Lautrec garlic soup with shavings of milk-poached cod Saint-Maure cendré et ‘pain perdu’ aux noix € 12,00 Saint-Maure cendré en wentelteefje met noten Ash-coated Saint-Maure cheese, French toast with walnuts Biscuit de crabe et fondu de poireaux ‘à la tartufata’ € 12,00 Bereiding van krab en preifondu ‘à la tartufata’ Crab biscuit on ‘tartufata’ infused braised leeks Fouillis de légumes grillés au pesto sur roquette € 12,00 Mengeling van gegrilde groenten met pesto op een bedje van rucola Medley of pesto grilled vegetables on a bed of rocket NOS SALADES – ONZE SALADES – OUR SALADS Salade de Saint-Jacques, scampi et crevettes grises, vinaigrette au piment doux € 16,00/22,00 Salade van Sint-Jakobsvruchten, scampi -
Salad Spectacular
Salad Spectacular Cookbook published by Valdosta State College Woman’s Club INTRODUCTION This collection of recipes has been made possible from members of the VSC Woman’s Club and friends, each of whom have been generous with their treasures. The contributors' names have been used as far as possible. Many recipes are not original and many have been revised. We have printed all recipes submitted and there is possible duplication. We sincerely hope you enjoy every one, and when you find an especially good one to your taste.... please pass it along to friends. Good food is only good when being enjoyed by the taster. Valdosta State College Woman's Club 1983 Valdosta, Georgia EXPRESSION OF APPRECIATION The Members of the Board of the Valdosta State College Woman's Club, the compilers and publishers of this cook book, wish to publicly thank all those who contributed recipes, who assisted in compiling it and those who so generously gave of their time and talent to help this book become a reality. THE CLARE PHILIPS MARTIN SCHOLARSHIP Proceeds from the sale of this book will help fund the Scholarship established by the VSC Woman's Club honoring Clare Philips Martin. Mrs. Martin, wife of President Emeritus S. Walter Martin, was our first Honorary President and supports scholarship in higher education. This Scholarship was established in her honor and in appreciation of her past and present support. TABLE GRACE Morning - Father, to Thy children here, Peace and grace and faith impart; Bless this home, bless all we love Keep us clean and pure in heart. -
COPYRIGHTED Materialusing Herbs and Spices 84 Preventing Falls 37 Preventing Strains and Injuries from Lifting 38 CHAPTER 15 MENUS, RECIPES, and COST MANAGEMENT 86
663778_sig1.qxp 1/17/06 12:00 PM Page VII Contents Recipe Contents xii About Le Cordon Bleu xxiv Foreword xxv Preface xxvi Acknowledgments xxix CHAPTER 13 TOOLS AND EQUIPMENT 40 CHAPTER 11 THE FOOD SERVICE INDUSTRY 2 Introduction to Quantity Food Equipment 42 Cooking Equipment 43 A History of Modern Food Service 4 Processing Equipment 50 Sidebar: Two Important Cookbooks 6 Holding and Storage Equipment 52 Sidebar:Caterina de Medici 8 Pots, Pans, and Containers 53 The Organization of Modern Kitchens 8 Measuring Devices 56 Standards of Professionalism 11 Knives, Hand Tools, and Small Equipment 57 CHAPTER 12 SANITATION AND SAFETY 14 CHAPTER 14 BASIC COOKING PRINCIPLES 62 Sanitation 16 Heat and Food 64 Food Hazards 16 Effects of Heat on Foods 64 Personal Hygiene 25 Heat Transfer 66 Food Storage 26 Cooking Times 67 Food Handling and Preparation 28 Cooking Methods 68 Cleaning and Sanitizing Equipment 30 Moist-Heat Methods 68 Rodent and Insect Control 32 Dry-Heat Methods 70 Setting Up a System for Food Safety 32 Dry-Heat Methods Using Fat 72 Safety 35 Microwave Cooking 74 The Safe Workplace 35 Summary of Cooking Terms 75 Preventing Cuts 35 Building Flavor 76 Preventing Burns 36 Building Flavor Profiles 76 Preventing Fires 36 Sidebar:Classic Flavoring Combinations 78 Preventing Injuries from Machines and Seasoning and Flavoring Ingredients 78 Equipment 37 COPYRIGHTED MATERIALUsing Herbs and Spices 84 Preventing Falls 37 Preventing Strains and Injuries from Lifting 38 CHAPTER 15 MENUS, RECIPES, AND COST MANAGEMENT 86 Menu Forms and Functions 88 Building -
Coyote Canyon Gluten Free Menu, 1.14.08
Coyote Canyon Gluten Free Menu All items not containing any of "Wheat" as allergens. Table of Contents Desserts Flan Orange Chiffon, Sugar Free Salads Ambrosia Salad Apple Salad Autumn Salad Aztec Salad Broccoli Salad Cabbage Slaw Caesar Salad Cajun Red Beans and Rice Salad Caribbean Black Bean Salad Carrot Raisin Salad Cauliflower and Broccoli Salad Cauliflower Mushroom Salad Cauliflower Salad Chicken Salad Coconut and Fruit Salad Cole Slaw Corn and Black Bean Salad Creamy Cucumber Salad Cucumbers and Onions Fresh Tomato Salad Fruited Rice Salad Ham Salad Jambalaya Salad Kidney Bean Salad Mandarin Orange Salad Marinated Mushroom Salad Onion and Tomato Salad Pea Salad Pickled Beets Potato Salad Sauerkraut Salad Six Bean Salad Southwest Corn Salad Southwest Salad Summer Salad Sunshine Salad Taco Salad Tomato and Asparagus Salad Tossed Lettuce Salad Tuna Salad Zucchini and Tomato Salad Zucchini Bean Salad Salad Dressings Salad Dressing, Balsamic Vinaigrette Salad Dressing, Blue Cheese Salad Dressing, Caesar Salad Dressing, California French, Fat Free Salad Dressing, Golden Italian Salad Dressing, Honey Mustard Salad Dressing, Italian, Low Cal Salad Dressing, Ranch Salad Dressing, Ranch, Fat Free Salad Dressing, Thousand Island Salad Dressing, Thousand Island, Fat Free Soups Bean Soup Black Bean Soup Meaty Cuban Black Bean Soup Mexican Chicken Chili Tortilla Soup Two Alarm Chili Entrees Bacon Wrapped Pork Steak Baked Chicken with Rotisserie Flavor Baked Fish Baked Salmon, Large, Skin On Barbeque Beef BBQ Beef Brisket BBQ Chicken BBQ Wings -
Cooking Light 2008 Annual Recipe Index
Cooking Light 2008 Annual Recipe Index You’ll find each 2008 recipe listed by its complete title and sorted by category. The issue and page number follows, as well as the recipe’s convenience category: ● quick & easy, ● make ahead, or ● freezable. To view the recipe online, go to CookingLight.com. appetizers Shrimp Toast Puffs with Two Sauces Apr 150 Arepas with Cheese and Fresh Skordalia Apr 205 ● Tomatoes June 175 Sliders with Shallot-Dijon Relish June 146 ● Artichoke, Leek, and Goat Cheese Smoked Salmon Dip Mar 128 ● ● Dip with Garlic Pita Chips Mar 214 ● Spicy Baked Pita Chips Nov 96 ● ● Beef and Gorgonzola Toasts with Spicy Grilled Shrimp over Shaved Herb-Garlic Cream May 146 ● Fennel Slaw J/F 191 ● Brown Lentil Hummus with Toasted Spicy Red Pepper Hummus Nov 98 ● ● Pita Crisps Oct 164 ● ● Spicy Stir-Fried Mushroom Caramelized Sweet Onion Dip Nov 100 ● Bruschetta Apr 166 Cheddar-Bacon Drop Biscuits Oct 112 ● Stone Fruit–Cucumber Salad with Chipotle Black Bean Dip with Corn Raspberry Vinaigrette June 100 Chips Sept 116 ● Summer Squash Pizza July 172 ● Cumin-Scented Samosas with Mint Teff Injera Bread with Carrot-Ginger Raita May 120 Chutney Dec 202 Curried Rice Noodles in Lettuce Wraps May 204 Tex-Mex Beef and Bean Dip July 140 ● Curry-Spiced Samosas with Plum Thai-Style Marinated Raw Fish July 132 ● and Tomato Marmalade Dec 198 Tomato and Basil–Topped Garlic Duck “Prosciutto” Aug 128 ● Bruschetta June 102 ● Edamole J/F 102 ● ● Traditional Hummus Nov 98 ● ● Escabèche-Style Scallops July 132 Tzatziki June 102 Fennel-Cured Halibut