Grade 9 English Grammar Handbook
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SOUPS Classification of Soup Soups Can Be Classified Into T Hree Main Categories
SOUPS Classification of Soup Soups can be classified into t hree main categories: Clear Soups: These soups are based on a clear, un-thickened broth or stock. They may be served plain or garnished with a variety of meats and vegetables. 1. Broth and Bouillon are two terms used in many different ways, but in gen eral they both refer to simple, clear soup without solid ingredients. Broth is the flavorful liq uid obtained from simmering meat and/or vege tables, and is often the base for another soup. 2. Vegetable Soup or cut vegetable soup is a clear, seasoned stock or broth with the addition of one or more vegetables an d sometimes meat or poultry products and starch to lightly thicken and give body to the soup. 3. Consomme is a rich flavorful stock that has been clarified to make it perfectly clear and transparent. Far from being a plain cup of soup, a well- made consomm é is considered the greatest of all soups. Its spa rkling clarity is a delight to the eye, and its rich, full flavor, strength, and body make it a perfect starter for an elegant dinner. THICK SOUPS Unlike clear soups, thick soup s are opaque rather than transparent. They are thickened by a thickening agent such as a roux , or by pureeing one of the ingredients too provide a heavier consistency, they may be serv ed passed or unpassed. 1. Cream Soups are soups that are thickened with roux, beurre manie or liaaison . Cream soups are usually named after the m ain ingredient such as Cream of Chicken or Cream of Tomato. -
Meals for Easy Swallowing
1 INTRODUCTION Swallowing can become a significant problem for patients with ALS; and the joys and pleasures of eating become replaced with discomfort and anxiety. At an early stage patients may begin to have difficulty with foods such as popcorn, cornbread or nuts, and choking episodes may occur. Subsequently other foods cannot be swallowed readily, and the effort of chewing and swallowing turns a pleasurable experience into a burden. For the patient, the act of swallowing becomes compromised and the ordeal of eating becomes more time consuming. For the spouse, the task of preparing edible and appetizing foods poses an increasing challenge. The following collection of recipes is derived from our patients and their creative spouses who translated their caring into foods that look good, taste good, are easy to chew and to swallow, and minimize discomfort. Included are recipes for meats and other protein containing foods, fruits or fruit drinks, vegetables or dishes containing vegetables, as well as breads. Selections of beverages, desserts, and sauces are provided to add needed fat and calories to the diet. A balanced diet normally supplies enough nutrients for daily needs plus some extra. It is recommended that daily menu plans be made using the Basic Four Food Groups as the backbone. The suggested amounts are: Food GrouD Amount Per Dav Eauivalent to One Serving Milk 2 servings 1 cup pudding 1 cup milk or yogurt 1-3/4 cups ice cream 1-1/2 02. cheese 2 cups cottage cheese Meat 2 servings 2 02. lean meat, fish, poultry 2 eggs 4 Tbsps. -
The Bluebonnet Highlands Review Newsletters Combined
The Bluebonnet Highlands Review Newsletter January 2005 Volume 5, Issue 1 NEIGHBORLY REMINDERS POOL/CLUBHOUSE New Years Resolution COMMITTEE Dec. 31st-Property taxes were due Any resident interested in being January 1st-HOA dues-BHHA, 10124 Jefferson a part of the Bluebonnet Hwy., BR., 70809 Highland Pool and Clubhouse Last quarter for 2004 estimated tax due 1/18/05 Committee please contact LSU Leisure classes start 578-5778 or lsu.edu/ Becky Allemand, 819-1801 for leisureclasses to register details. Plans to meet in March/ April to brainstorm activities, duties, etc for the YARD OF THE MONTH up coming summer. Thank you residents for decorating your homes during the holiday season. Your efforts did not EXTENSION go unnoticed and were greatly appreciated. Fred Raiford, the former Director of Public Works has announced his retirement. Jeff MISSING CHILD FOUND Broussard has taken his Dusty’s body was found in north position as the Acting Director. Baton Rouge. The family of Involved residents had formed Dusty Bambarger has had two a committee during the losses this December. They have planning phase of the Bluebonnet Extension and had to deal with the death of worked with Raiford to protect Dusty and Dusty’s grandmother our community interests during all at the same time. Please keep its development. However, we have a problem as this family in your prayers. anyone who has attempted to use the new sidewalk A special thank you for allowing can see. On 12/01 an email with photos (dated the newsletter staff to send out an “Amber 11/22) of the “underwater” section of the walkway Warning” to your home and/or office. -
Noodle Types Noodle
noodle types noodle = Favorites = Gluten Free V = Vegetarian = Contains Dairy = Spicy - served medium spicy unless otherwise requested *Images intended for reference only; dishes may not come out exactly as shown. *Please let your server know if you have any food allergies or dietary restrictions. * Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness. A1. Fried Eggrolls (Chả Giò) | 5.95 minced filling rolled in a crispy wrapper and deep fried until golden brown (4pc per order) shrimp and pork – served with fish sauce vegetable – served with sweet and sour sauce vegan net eggrolls – served with fish sauce A2. Fried Crab Rangoon (Hoành Thánh Chiên) | 5.95 appetizers creamy crab and veggie dumplings deep fried in a crispy golden wonton wrapper (8pcs per order) A3. Summer Rolls (Gỏi Cuốn) | 4.95 fresh rice paper rolls served cold with noodles, lettuce, mint, and a side of our delicious peanut sauce (2pcs per order) add avocado for 1.00 shrimp (tôm) grilled pork patties (nem nướng) shrimp and pork patty combo (tôm & nem nướng) A4. Dumplings (Sủi Cảo) | 5.95 savory steamed or fried dumplings with your choice of veggie or meat filling and a side of our tangy homemade dumpling sauce (8pcs per order) A5. Fried Chicken Wings (Cánh Gà) | 6.95 crispy wings served with a side of house spicy mayo (6pcs per order) A6. Crispy Squid (Mực Chiên Dòn) | 6.95 beautiful golden rings of squid deep fried in a crispy panko batter and served with a side of our homemade sweet and sour or spicy mayo (10 pcs per order) A7. -
300Sensational
300 sensational soups Introduction Fresh from the Garden Pumpkin Soup with Leeks and Ginger Butternut Squash Soup with Nutmeg sensational Vegetable Soups Soup Stocks Cream Cream of Artichoke Soup 300 Curried Butternut Squash Soup with Stock Basics Cream of Asparagus Soup White Chicken Stock Toasted Coconut and Golden Raisins Lemony Cream of Asparagus Soup Roasted Winter Squash and Apple Soup Brown Chicken Stock Hot Guacamole Soup with Cumin and Quick Chicken Stock Spicy Winter Squash Soup with Cheddar Cilantro Chile Croutons Chinese Chicken Stock Cream of Broccoli Soup with Bacon Bits Japanese Chicken Stock Pattypan and Summer Squash Soup with Broccoli Buttermilk Soup Avocado and Grape Tomato Salsa Beef Stock Creamy Cabbage and Bacon Soup Veal Stock Tomato Vodka Soup Curry-Spiced Carrot Soup Tomato and Rice Soup with Basil Fish Stock (Fumet) Carrot, Celery and Leek Soup with Shell!sh Stock Roasted Tomato and Pesto Soup Cornbread Dumplings Cream of Roasted Tomato Soup with Ichiban Dashi Carrot, Parsnip and Celery Root Soup soups Grilled Cheese Croutons Miso Stock with Porcini Mushrooms Vegetable Stock Cream of Roasted Turnip Soup with Baby Roasted Cauli"ower Soup with Bacon Bok Choy and Five Spices Roasted Vegetable Stock Cream of Cauli"ower Soup Mushroom Stock Zucchini Soup with Tarragon and Sun- Chestnut Soup with Tru#e Oil Dried Tomatoes Silky Cream of Corn Soup with Chipotle Zucchini Soup with Pancetta and Oven- Chilled Soups Garlic Soup with Aïoli Roasted Tomatoes Almond Gazpacho Garlic Soup with Pesto and Cabbage Cream of Zucchini -
Cold Soups Mini Recipe Book
Cold Soups Mini Recipe Book Carolyn Washburn And Carly Vanderhorst Utah State University Cooperative Extension Washington County Directions: Peel, seed, and cube the cantaloupe. Place Chilled Bean Soup cantaloupe and 1/2 cup orange juice in a blender or food processor; cover, and process until smooth. Ingredients: Transfer to large bowl. Stir in lime juice, cinnamon, 4 cups chopped tomatoes and remaining orange juice. Cover, and refrigerate 2 cups spicy hot V8 juice for at least one hour. Garnish with mint if desired. 1 can (15 ounces) black beans, rinsed and drained 1 cup chopped cucumber 1 cup chopped sweet red or yellow pepper Chilled Tomato Soup 1/2 cup chopped red onion 2 tablespoons balsamic vinegar Ingredients: 1 teaspoon sugar 5 ripe tomatoes, chopped 1/4 to 1/2 teaspoon hot pepper sauce 1 (11-ounce) can vegetable cocktail juice 1/4 teaspoon ground cumin 1 cup tomato juice 1/4 teaspoon salt 1 (14-ounce) can chicken broth 1/4 teaspoon pepper 1/4 cup butter 7 tablespoons reduced-fat sour cream 1 onion, finely chopped Sliced cucumber, optional 3 cloves garlic, minced 1 cup heavy cream (nonfat is fine) Directions: 1/8 teaspoon white pepper In a blender, combine tomatoes and V8 juice; cover 15 basil leaves, julienned and process just until blended. Transfer to a large 1 tomato, chopped bowl. Stir in the beans, chopped cucumber, sweet 6 whole basil leaves pepper, onion, vinegar, sugar and seasonings. Cover and refrigerate for at least 4 hours or Directions: overnight. Serve with sour cream. Garnish with In food processor, place tomatoes and cocktail sliced cucumber if desired. -
THE LUBBOCK F\LUMNAE CHAPTER KAPPA ALPHA THETA SOUPER IDEAS SOUP KETTLE
-THE LUBBOCK _f\LUMNAE CHAPTER OF KAPPA ALPHA THETA presents: SOUPER IDEAS from SOUP KETTLE '76 THE LUBBOCK ALUMNAE CHAPTER OF KAPPA ALPHA THETA presents: SOUPER IDEAS from SOUP KETTLE I 76 This cookbook contains recipes generously submitted by the members of the Lubbock Alumnae Chapter of Kappa Alpha Theta. We appreciate our friends who have shared recipes with us so that we might share them with others. SOUPER IDEAS FROM SOUP KETTLE '76 is dedicated to all the members who have worked so diligently on Soup Kettle ' 7 6. Recipes compiled and edited by: Mrs. Jack McClendon COW SOUPS BLENDER CHILlED AVOCAIXJ SOUP 3 ripe avocados, peeled and coarsely chopped 1 cup chicken broth 1 cup half-in-half 1 teaspoon salt ~ teaspoon onion salt Pinch of white pepper 1 teaspoon lerron juice lerron slices Combine avocado and chicken broth in container of electric blender. Cover and blend until srrooth. Remove from blender container, and stir in half in-half, salt, onion salt, and white pepper. Cover and refrigerate overnight. Before serving, stir in lerron juice. Garnish with lerron slices. 4-6 Servings. Mrs. Wn. D. Annstrong (Sarnny) COLD CHICKEN-AVOCADO SOUP 1 large peeled and sliced avocado 1 clove garlic (put through press) 1 can (14oz.) chicken broth ~ cup sour cream Salt and pepper to taste Put all ingredients in blender and pulverize. Chill. Serves 4. Mrs. Jack McClendon (Patsy) COLD CURRIED CHICKEN SOUP 1 can cream of chicken soup ~ soup can cream ~ can chicken broth or stock 1 t. curry powder 2 T. sherry Mix in blender or shake in bottle. -
Tulsa Vegan Guide
Tulsa Vegan Guide Photo courtesy of Oliver and Friends Farm Rescue and Sanctuary in Luther, Oklahoma. Check out their facebook to donate/volunteer. The Tulsa Guide for eating out/shopping compassionately and environmentally-friendly. (Check out the Tulsa Vegan Guide Facebook Group or email [email protected] for updates) 1 TVG The Tulsa Vegan Guide A Guide in Progress Here you will find a few detailed lists of some different restaurants in the Tulsa area that provide vegan-friendly dishes as well as product alternatives found in our city. I am also subject to human error, if you find anything incorrect in this guide, please contact me via the Facebook Group or [email protected] CAUTION: These are not allergen menus. Make sure to communicate with the various restaurants on any cross- contamination issues. For more support: -Tulsa Vegan Guide’s Facebook Group for updates. -Tulsa Vegan Network (Facebook Group) -New Vegan Support (Facebook Group) -Vegan Amino (Phone App) It’s like a vegan Facebook! -www.Challenge22.com (22 Day Vegan Challenge Website for a free nutritionist) “Our unwillingness to see personhood in nonhuman animals does not diminish their personhood; it diminishes our humanity.”- The Abolitionist Vegan Society 2 Table of Contents Highlights……………………………………………………………………………….….….4 Drive Thrus…………………………………………………………………….……….……..6 Sandwiches/Subs………………..…………………………………………..…………...12 Mexican Food…………………………………………………………………………..……20 Asian Food………………………………………………………………………………….….27 Pizza/Italian Food…………………………………………………….……………….……41 -
The-Raw-Truth-Recipes-And-Resources-For-The-Living-Foods-Lifestyle.Pdf
Copyright © 2003, 2011 by Jeremy A. Safron Interior photographs copyright © 2011 by Eniko Perhacs Front cover photograph copyright © 2011 by Leo Gong All rights reserved. Published in the United States by Celestial Arts, an imprint of the Crown Publishing Group, a division of Random House, Inc., New York. www.crownpublishing.com www.tenspeed.com Celestial Arts and the Celestial Arts colophon are registered trademarks of Random House, Inc. Originally published in the United States in different form by Celestial Arts, Berkeley, California, in 2003. T his new, revised edition incorporates material from The Raw Foods Resource Guide, originally published in 1999 by the Raw T ruth Press, Paia, Hawaii, and subsequently revised by Celestial Arts, Berkeley, California, in 2005. Copyright © 1999, 2005 by Jeremy Safron. Library of Congress Cataloging-in-Publication Data Safron, Jeremy, 1971- T he raw truth : recipes and resources for the living foods lifestyle / Jeremy A. Safron. — 2nd ed. p. cm. Summary: “Integrates new resources and tips on the raw foods lifestyle into a repackaged edition of this raw foods recipe book” —Provided by publisher. Includes index. 1. Cooking (Natural foods) 2. Raw foods. I. T itle. T X741.S24 2011 641.5′63—dc22 2010035484 eISBN: 978-1-58761-369-2 Front cover food styling by Kim Kissling v3.1 Contents Cover Title Page Copyright Preface to the Second Edition Introduction Raw Facts Raw Foods Raw Tools Raw Techniques Recipes DRINKS APPETIZERS FRUIT DISHES FRUIT SOUPS SAVORY SOUPS SALADS DRESSINGS SIDES ENTREES DESSERTS Reading List Glossary Index Preface to the Second Edition Every journey begins with a single step, yet where it leads depends upon the choices we make along the way. -
Eating Guide for Puréed and Mechanical Soft Diets
PATIENT & CAREGIVER EDUCATON Eating Guide for Puréed and Mechanical Soft Diets This information explains what you can eat while you’re on a puréed or mechanical soft diet. About Puréed and Mechanical Soft Diets You may have to follow a puréed or mechanical soft diet if you: • Have trouble chewing or swallowing • Had mouth surgery • Have trouble moving or have lost feeling in parts of your mouth, such as your lips or tongue If you’re on a puréed diet, you will eat foods that you don’t need to chew, such as mashed potatoes and pudding. You can also blend or strain other foods to make them smoother. Liquids, such as broth, milk, juice, or water may be added to foods to make them easier to swallow. If you’re on a mechanical soft diet, you will eat foods that require less chewing than on a regular diet. You can eat foods with different textures and thicknesses, including chopped, ground, and puréed foods. For more information about what to eat on a puréed or mechanical diet, read the “Puréed or Mechanical Soft Diet Guidelines” section of this resource. If you’re eating less than usual or losing weight, call your dietitian. If you don’t know which diet is right for you, or have any questions, talk with your doctor or speech or swallowing specialist. You can also speak with a dietitian in the Department of Food and Nutrition by calling 212-639-7312. Guide for Good Nutrition Eat foods that have all the nutrients your body needs to keep you healthy. -
Vegetables.Pdf
The Culinary Institute of America Vegetablesrecipes and techniques from the world’s premier culinary college Over 170 New Delicious, Kitchen-Tested Recipes | 100 Color Photographs Illustrated Step-by-Step Techniques from the Classrooms of the CIA Photography by Ben Fink lebhar-friedman books new york • chicago • los angeles • london • paris • tokyo Contents Introduction ix Appetizers 85 Vegetables 101 1 Guacamole • Artichoke Dip • Spinach Dip • Onion Dip • Artichoke Cev- iche in Belgian Endive • Spinach and Sausage Stuffed Mushrooms• Avo- cado with Marinated Fiddlehead Ferns • Stuffed Cherry Tomatoes with Minted Barley Cucumber Salad • Tomato Sampler with Pan-Fried Cala- mari • Baked Tomatoes with Goat Cheese • Baked Vidalia Onions • Gar- lic and Parsley Butter • Avocado and Black Bean Crostini • Red Pepper Mousse in Endive • Portobello with Tuscan Bean Salad and Celery Juice • Chilled Asparagus with Mustard Herb Vinaigrette • Stuffed Grape Leaves • Vietnamese Fried Spring Rolls • Mixed Grill of Garden Vegetables with Charmoula • Vegetable Tempura • Cheddar Corn Fritters • Spanakopita Soups 29 Croutons and Rusks • Garlic-Flavored Croutons • Cheese Croutons • Goat Cheese or Cheddar Rusks • Herb-Flavored Croutons • Minestrone • Classic Vegetable Soup • Chorizo and Vegetable Soup • Callaloo • To- mato and Sweet Pepper Soup with Poppy Seed Cream • Tomato and Es- carole Soup • H’Lelem (Tunisian Vegetable and Bean Soup) • Zucchini Soup • Corn Chowder with Chiles and Monterey Jack • Vietnamese Salads 127 Water Spinach and Beef Soup • Cream of -
Soups, Stews and Chilis 365
www.TheCookingMAP.com About 22 Authors 1. Healthy Land: https://www.thecookingmap.com/olivia-lopez 2. Bread Land: https://www.thecookingmap.com/emma-kim 3. Dessert Land: https://www.thecookingmap.com/sophia-garcia 4. Fruit and Vegetable Land: https://www.thecookingmap.com/emily-chan 5. Drink Land: https://www.thecookingmap.com/nathan-nelson 6. Pasta and Noodles Land: https://www.thecookingmap.com/jack-lemmon 7. Salad Land: https://www.thecookingmap.com/henry-fox 8. Appetizer and Snack Land: https://www.thecookingmap.com/ella-martinez 9. BBQ & Grilling Land: https://www.thecookingmap.com/ellie-lewis 10. Breakfast and Brunch Land: https://www.thecookingmap.com/anna-lee 11. Dinner Recipe Land: https://www.thecookingmap.com/victoria-lopez 12. Everyday Cooking Land: https://www.thecookingmap.com/sofia-rivera 13. Holiday Food Land: https://www.thecookingmap.com/chloe-webb 14. Cooking by Ingredient Land: https://www.thecookingmap.com/lily-li 15. Lunch Recipe Land : https://www.thecookingmap.com/lucy-liu 16. Main Dish Land: https://www.thecookingmap.com/benjamin-tee 17. Meat and Poultry Land: https://www.thecookingmap.com/nora-perry 18. Seafood Land: https://www.thecookingmap.com/mila-mason 19. Side Dish Land: https://www.thecookingmap.com/amelia-vega 20. {Soup and Stew Land}: https://www.thecookingmap.com/liam-fox 21. U.S.A Recipe Land: https://www.thecookingmap.com/lucas-neill 22. World Cuisine Land: https://www.thecookingmap.com/avery-moore Soups, Stews and Chilis 365 Enjoy 365 Days with Amazing Soup, Stew and Chili Recipes in Your Own Soup, Stew and Chili Cookbook (Soups, Stews and Chilis - Volume 1) Liam Fox Copyright: Published in the United States by Liam Fox / © LIAM FOX Published on November 15, 2018 All rights reserved.