BREAKFAST/BRUNCH • Denver Biscuit Company • Jelly • Lucile's
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Culturally Competent Practice YOU ARE WHAT YOU EAT
Culturally competent practice YOU ARE WHAT YOU EAT Purpose This activity is designed to sensitize students to cultural differences by understanding more about their own cultural inheritance. The student learns that cultural competence is not an absolute quality and that ‘culture’ is not something which is limited to certain groups, classes or races. Method This activity is most effective if it can be done by a small group of students and practice teachers from diverse backgrounds. In this way, influences which individuals may well take for granted are put in perspective. It is a good exercise for pairs of practice teachers and students to do together early in the placement. Give You are what you eat to the students and practice teachers with no prior preparation, other than a brief explanation of the purpose of the activity. Participants can work in pairs, threes or fours, but no larger. Get feedback from everybody. Help the group to move out from the focus on meals towards broader considerations of the impact of culture as an active force in their lives. Encourage people to share any new understandings they have gained about themselves and other people. (Allow 45 - 60 minutes). Variations The experience of meals is universal and feels relevant to all individuals; a colloquium on food at John Hopkins University, Baltimore, in 1991 concluded that ’feeding and eating is really one with the human heart.’ In addition, experiences of music provide another opportunity to expose cultural influences. Early experiences of medicine (what was considered to be healthy or unhealthy, what were the family's pet cures?) are also enlightening. -
Granny White
Granny White Granny White's Special Edition Yeast Bread Recipes Over 230 Mouthwatering Yeast Bread Recipes 1 Granny White Thank You For your purchase of the "Granny White's Special Edition Yeast Bread Cookbook" from Granny White's Cooking Delites! http://www.grannywhitescookingdelites.com Copyright 2003@Charles E. White 2 Granny White Dedication: This New Granny White's "Special Edition" Bread Cookbook is dedicated to Scott and Tiffany Fielder. Married March 02, 2003. Congratulations ! 3 Granny White contents.....just click the recipe you want to see and you will automatically go to that page. BREADS MADE WITH YEAST 4−H Champion Bread Quick and Easy Anadama Bread Pain Juif a l'Anis Italian Anise Bread Apple Breakfast Loaf Apple Oatmeal Bread Apple Pull Apart Bread Apricot−Wheat Bread Absolutely Apricot Bread Arabian Bread−Ka'kat Arabic Bread The Basic Bagel Recipe Bagels with Seeds New York Style Bagels Fat Free Bagels Sourdough Bagels Sesame Seed Bagels Cinnamon Blueberry Bagels Barbari Bread (Nan−e Barbari) Barley Bread Beer Cheese Bread Beer Bread New York Bialy's Bible Bread from Ezekeil 4:9 4 Granny White Angel Biscuits Yeast Biscuits Biscuits Angel Biscuits (No Rising Necessary) Deluxe Buttermilk Biscuits Sourdough Biscuits Black Bun Russian Black Bread Black Bread Finnish Black Bread (Hapanleipa) Ukrainian Black Bread Bran Molasses Sunflower Bread Olive oil and fennel bread sticks Italian Bread Sticks Brioche Brown Nut Bread Brown Rolls Brown Bread Buckwheat Walnut Bread Candy Cane Bread Gooey Caramel Rolls Unyeasted Carrot Rye -
Download Recipe Book
together we BRUNCH Curbside Delivery Easy ecipes tailed f take-out! 1 #Together WeBrunch Even though we can’t be together, Contents we can still brunch together! To Contents help support foodservice operators during this time, we’ve created a Deluxe Pancake Strata ................. 3 recipe book full of ideas perfect for delivery and takeout. These menu Baked French toast ...................... 4 suggestions are low skill, low labor Blueberry Pancake Squares ......... 5 and can easily be made ahead of time. Package and sell hot for individual Sticky buns .................. 6 carryout, as refrigerated grab ‘n go options, or even as limited bakery Garlic Cheese Biscuits ...................7 sales. Enjoy the recipes—and Biscuit Bread Pudding ................... 8 thank you for all that you do! Flat parfait ................................... 9 EASY ENTRÉES • SAVORY SIDE DISHES BASIC BAKESHOP • DELICIOUS DESSERTS Yogurt Mousse ............................. 10 SIMPLE REFRESHMENTS More Recipes ..................................11 Deluxe Pancake Strata 54 servings • 32" full hotel pans or 9 – 8 x 8" foil pans INGREDIENTS WEIGHT MEASURE VEGETABLES Vegetable oil 2 oz 1/4 cup Onions, diced 2 lb 4 cups Green bell peppers, fresh, diced 1 lb 3 cups Red bell peppers, fresh, diced 1 lb 3 cups ASSEMBLY Water, cool approx. 72°F 5 lb 8 oz 11 cups Gold Medal™ Complete Buttermilk Pancake Mix (11827) 5 lb 1 box Ham, diced 2 lb 6 cups Cheddar cheese, shredded 2 lb 8 cups SERVING Salsa 1 lb 11 oz 3 cups DIRECTIONS VEGETABLES 1. Heat oil in sauté pan; add onions and peppers and cook over medium heat for 5 minutes. 2. Set aside to cool. METHOD TEMP TIME ASSEMBLY Convection Oven* 350°F 15-20 minutes 1. -
3 Course Brunch Menu $30 Per Person Please Add Applicable Sales Tax, 4% Admin Fee and Suggested 18% Gratuity
3 Course brunch Menu $30 per person Please add applicable sales tax, 4% Admin Fee and suggested 18% gratuity ______________________________________________________________________________________ first COURSE (Family Style Appetizers ) Housemade Pickles, plus 2 more of your choice: Select Two: Crispy Kale Cheese & charcuterie plate Deviled eggs Seasonal Salad Chicken liver mousse Seasonal tart Pierogies _______________________________________________________________________________________ SECOND COURSE Select 4 options for guests to choose from: Base Hit Smoked salmon benedict crispy hash brown, two sunny eggs, chesapeake smokehouse salmon, poached eggs, greg’s housemade sausage, comeback sauce * horseradish hollandaise, dressed greens * In Season B.L.T Deviled egg toast see current menu egg salad, deviled yolks, capers, onions, toasted club white, salmon roe PA Dutch Hash two poached eggs, potatoes, pickled bologna, Cinnamon chip French toast Lebanon bologna, hollandaise * great harvest cinnamon chip bread, whipped cream, maple syrup ________________________________________________________________________________________ _ THIRD COURSE Select Two options to be served family style: Tandy Cake Bread Pudding Angel food cake Vegan Pot de Creme *Warning: consumption of undercooked meat, poultry, eggs, or seafood may increase the risk of foodborne illnesses. Alert your server if you have special dietary requirements 3 Course Lunch Menu $30 per person Please add applicable sales tax, 4% Admin Fee and suggested 18% gratuity ______________________________________________________________________________________ -
SUMMARY We Use Only the Highest Quality Pressed Extra Virgin Olive Oil and Canola Oils— No Hydrogenated Oils
Pitchoun! makes you a promess: be your premium ally for a succesful event with amazing food sprinkled by stylish presentation! From baby showers to business meetings, weddings to casual work lunches, Pitchoun! has everything you need to help make your next event a tasty hit! We use our french ‘savoir-faire’ to bake your catering! Everything is hand-made daily on site by our baking and pastry team using only fresh produce from local farms, sustainable & organic ingredients and with no GMOs neither preservatives. Our meat and poultry are antibiotic, hormone and nitrate-free. Our eggs are free-range and pasture raised. SUMMARY We use only the highest quality pressed extra virgin olive oil and canola oils— no hydrogenated oils. We offer organic beverages, coffees and teas. Bread p3 Breakfast - sweets p5 Bon Appétit ! Breakfast - savory p7 Sweet Bites p9 Cakes & Tarts p11 Savory Bites p17 • 24 to 48 hour notice minimum Sandwiches p21 • Pick-up ($50 minimum) or delivery ($100 minimum + delivery fee) Salads p23 • Time of pick-up/delivery must be specified at the order; everything is fresh and Lunch Boxes p24 made to order Drinks p25 • You may mix with our retail menu • Finger bites are served on fancy disposable black trays, ready to be served to Gifts p26 your guests, or in catering boxes for the rest • Payment is required at the order, except for events & large cakes planned in advance with 50% at order + 50% paid 2 weeks before pick-up or delivery • Orders, changes and cancellations must be made at least 48 hours in advance (except for events -
Harrow Road Café
Meals served from 8:30 AM – 4 PM EST HISTORIC RUGBY’S HARROW ROAD CAFÉ O Happy Day Neighbor! ~~~ Good Morning! 9am – 11am Cafe Frittata Crust free egg pie and a side of fruit. Ask your server for today’s fresh ingredients. 9.95 Pioneer Breakfast Platter two eggs, three slices of bacon or two sausage patties, house made biscuit with white gravy or Pullman’s Loaf toast, roasted potatoes and sliced tomato. 9.95 Percy Cottage Pancakes large stack with bacon or sausage and fresh fruit. 8.95 Maggie’s Nosh two eggs, Pullman’s Loaf toast and sliced tomato. 4.95 Afternoon Meal! 11am – 4pm Sunday Roast 1st Sunday ~ fried shrimp with house cocktail sauce 2nd Sunday ~ house made meatloaf 3rd Sunday – spicy fried chicken and waffles with muddy pond sorghum gravy 4th Sunday – open faced pot roast sandwich our Sunday Roast is served with mashed potatoes, daily vegetable and a side salad. 12.95 Shepherd’s Pie seasoned pot roast with green peas, carrots, celery, and onion, simmered in a house made sauce, topped with mashed potatoes and served with a side salad. 11.95 Rugby Burger 8 oz of fresh ground round with Cheddar or Swiss, served on a Kaiser Roll, along with fries or fruit. 10.95 Ploughman’s Lunch rye bread and sweet-churned butter, Muddy Pond cheese, pickled okra, dark mustard and thick sliced Virginia style ham. 10.95 Harrow Road House Salad mixed Romaine and Green Leaf lettuces, grated carrots and cucumbers, tomatoes, shredded cheddar and roasted chickpeas. 4.95 Dressings: Dijon Vinaigrette, Italian, 1000 Island Grilled Chicken Salad tender, marinated grilled chicken, mixed Romaine and Green Leaf lettuces, grated carrots and cucumbers, tomatoes, shredded cheddar and roasted chickpeas. -
Classic American Dinner Rolls Can Never Go out of Style
Classic American Dinner Rolls A trio of traditional shapes from a light and buttery yeast dough Use a dough cutter to cut equal pieces. Here, the BY RANDALL PRICE author cuts portioned dough into 36 pieces. He’ll roll them into balls and then cluster these together to make cloverleaf rolls. Cloverleaf rolls keep their shape in a muffin tin. Form the rolls by putting three balls of dough into each cup, and then let the rolls rise in the pan. Photos except where noted: Martha Holmberg Copyright © 1994 - 2007 The Taunton Press readmaking is one of the kitchen’s miracles. BFew other activities bring such satisfaction to the cook, or such pleasure to the guests. While current baking trends favor hearty, rustic breads, classic American dinner rolls can never go out of style. The warmth of a piping-hot, homemade dinner roll, topped with a cool slice of sweet butter, is a very special treat. And while specialty bakeries can sometimes create very high-quality breads, the only way you can savor soft, fresh dinner rolls is by taking the time to make them yourself. Fortunately, melt-in-your-mouth dinner rolls are easy to make from scratch. The rich dough is a delight to knead, and the forming of the basic shapes requires no special skills other than a degree of accuracy in rolling, cutting, and portioning. ROLL DOUGH IS NOT BREAD DOUGH I think a slightly sweet, rich, white-flour dough gives the best results. In my recipe, butter and egg yolk give richness, while whole milk and oil provide tenderness. -
San Francisco Free Eats Chart Side for More Eats! Kitchens Sunday Monday Tuesday Wednesday Thursday Friday Saturday Notes 1
January-March 2020 Page 1. See other San Francisco Free Eats Chart side for more eats! Kitchens Sunday Monday Tuesday Wednesday Thursday Friday Saturday Notes 1. All Saints’ Episcopal Church Brunch 10:30- Vegetarian option, sometimes 1350 WALLER (nr Masonic) 11:30am Vegan!. Meat; potatoes or pasta 415-621-1862 or rice; fresh vegetables, salad, fruit salad, pastry, coffee & bread. 6 2. Church Without Walls Dinner 6pm ‘til Usually a Vegetarian option. STANYAN ST (at Haight) food runs out Pizza, hot chocolate. *3. Cityteam SF Café 10-11am Café 10-11am Café 10-11am Café 10-11am Café 10-11am Café: coffee & toast. 164 - 6TH ST. (btw. Mission & Howard) Dinner: Dinner: Dinner: Dinner: Dinner: Dinner: A hot meal. 6 415-861-8688 6-7pm 6-7pm 6-7pm 6-7pm 6-7pm 4. Curry Senior Center Breakfast 8:30- Breakfast 8:30- Breakfast 8:30- Breakfast 8:30- Breakfast 8:30- Breakfast 8:30- Breakfast 8:30- Age 60 & over with ID. $2 sug- 333 TURK (btw. Hyde & Leavenworth) 9:30am 9:30am 9:30am 9:30am 9:30am 9:30am 9:30am gested donation; no one turned 415-292-1086 (8:30am-1:30pm) Lunch Lunch Lunch Lunch Lunch Lunch Lunch away. First come first serve. 6 10:30am- 10:30am- 10:30am- 10:30am- 10:30am- 10:30am- 10:30am- 12:30pm 12:30pm 12:30pm 12:30pm 12:30pm 12:30pm 12:30pm 5. Curry Without Worry Dinner 5-6:30pm Vegan! Curried vegetables, HYDE & FULTON (by statue of Bolívar or ‘til food 9-bean soup, puris, rice, & on horse) runs out chutney. -
Ship's Biscuit Recipe
Ship’s Biscuit Ship’s biscuit was a hard piece of bread that Constitution’s sailors ate at nearly every meal. The biscuit was baked on land, stored on board the ship, and then sent out to sea with the sailors. Sailors soaked the rock-hard biscuit in their stew to soften it before taking a bite. If you bake a ship’s biscuit and would like to taste it, make sure you follow the sailors’ example and soak it in water or stew before eating! Ingredients 2 cups stone ground whole wheat flour wooden mallet or rolling pin ½ teaspoon salt greased baking sheet ½ cup water lightly floured work surface Directions 1. Preheat oven to 350 degrees Fahrenheit 2. Combine flour and salt on work surface. 3. Add the water. 4. Beat with mallet or rolling pin until ½ inch thick. 5. Fold and repeat several times. 6. Cut the dough into cookie-sized pieces. 7. Place on baking sheet and cook for 30 minutes. Serves 5, at 5-inch round biscuits. a History Note William Burney, in A New Universal Dictionary of the Marine (London, T. Cadell & W. Davies: 1815), gives the best description of the process of making ship’s biscuit: The process of biscuit-making for the navy is simple and ingenious, and is nearly as follows. A large lump of dough, consisting merely of flower and water, is mixed up together, and placed exactly in the centre of a raised platform, where a man sits upon a machine, called a horse, and literally rides up and down throughout its whole circular direction, till the dough is equally indented, and this is repeated till the dough is sufficiently kneaded. -
Homemade Yeast Bread Susan Z
South Dakota State University Open PRAIRIE: Open Public Research Access Institutional Repository and Information Exchange Cooperative Extension Circulars: 1917-1950 SDSU Extension 11-1933 Homemade Yeast Bread Susan Z. Wilder Follow this and additional works at: http://openprairie.sdstate.edu/extension_circ Recommended Citation Wilder, Susan Z., "Homemade Yeast Bread" (1933). Cooperative Extension Circulars: 1917-1950. Paper 337. http://openprairie.sdstate.edu/extension_circ/337 This Circular is brought to you for free and open access by the SDSU Extension at Open PRAIRIE: Open Public Research Access Institutional Repository and Information Exchange. It has been accepted for inclusion in Cooperative Extension Circulars: 1917-1950 by an authorized administrator of Open PRAIRIE: Open Public Research Access Institutional Repository and Information Exchange. For more information, please contact [email protected]. Extension Circular 338 November, 1933 ( Homemade Yeast Bread By Susan Z. Wilder Extension Nutritionist and Supervisor, Home Extension Work Each homemaker will have to decide whether it is economy for her to bake or buy bread. The fancy breads from the bakery are more expensive than the plain bread. They can be made with very little more time than that required to make plain bread. To determine the cost of making it 'is necessary to keep a record of the cost of the ingredients and fuel. The difference between this and the value of the finished product figured at market price will give the amount saved. At present prices about one-half ii the cost can be saved on plain bread and more than half on fancy breads. t Time has not been considered in this estimate of saving. -
All American Breakfast OUR SENIOR CITIZEN FRIENDS MAY RECEIVE 10% OFF THEIR ENTIRE BREAKFAST ORDER
All American Breakfast OUR SENIOR CITIZEN FRIENDS MAY RECEIVE 10% OFF THEIR ENTIRE BREAKFAST ORDER. PLEASE INFORM THE CASHIER. GIANT COUNTRY BREAKFAST Choose one from each column: Scrambled Eggs (3) Bacon (4) Biscuit & Gravy Spicy Potatoes Scrambled Country Omelet (3) Sausage (2) (Pork or Turkey) Toast Mild Potatoes Scrambled Eggs and Sausage (3) Ham Steak English Muffin Hash Browns Eggs (Any Style) (3) Pork Chop (1) Biscuit Grits Chicken Fried Steak Pancake (1) Fresh Fruit Sirloin Strip (add $2.29) $9 .80 A HEARTY FAVORITE Choose one from each column: Scrambled Eggs (2) Bacon (4) Biscuit Spicy Potatoes Scrambled Country Omelet (2) Sausage (2) (Pork or Turkey) English Muffin Mild Potatoes Scrambled Eggs and Sausage (2) Ham Steak Toast Hash Browns Eggs (Any Style) (2) Pork Chop (1) Biscuit & Gravy (add 59¢) Grits Chicken Fried Steak Pancake (1) Fresh Fruit Sirloin Strip (add $2.29) $8 .80 THE TRADITIONAL Choose one from each column: Scrambled Eggs (2) Bacon (4) Biscuit Scrambled Country Omelet (2) Sausage (2) (Pork or Turkey) English Muffin Scrambled Eggs and Sausage (2) Ham Steak Toast Eggs (Any Style) (2) Pork Chop (1) Pancake (1) Chicken Fried Steak French Toast (1) Sirloin Strip (add $2.29) Biscuit & Gravy (add 59¢) $7 .99 BARGAIN BASEMENT SPECIAL Choose one from each column: Scrambled Eggs (2) Biscuit Spicy Potatoes Scrambled Country Omelet (2) English Muffin Mild Potatoes Scrambled Eggs and Sausage (2) Toast Hash Browns Eggs (Any Style) (2) Biscuit & Gravy (add 59¢) Grits $6 .99 Fresh Fruit 05-20 Pancakes, Waffles, Biscuits, etc. Pancake Special . 7 .99 Stack of 3 cakes served with Bacon, Sausage (Pork or Turkey) or Ham Stuff them with Sausage, Chocolate Chips, Pecans or blueberries ................... -
29 Easy Brunch Recipes to Celebrate Any Occasion
Mr. Food Best Brunch Recipes: 29 Easy Brunch Recipes to Celebrate Any Occasion Mr. Food Best Brunch Recipes: 29 Easy Brunch Recipes to Celebrate Any Occasion Copyright 2011 by Ginsburg Enterprises Incorporated All rights reserved. No part of this book may be reproduced or transmitted in any form or by any means, electronic or mechanical, including photocopying, recording, or by any information storage or retrieval system, without written permission from the publisher, except in the case of brief quotations embodied in critical articles and reviews. Trademarks are property of their respective holders. When used, trademarks are for the benefit of the trademark owner only. Mr. Food, OOH IT'S SO GOOD!! and the Mr. Food likeness are trademarks of Ginsburg Enterprises Incorporated. Published by Prime Publishing LLC, 3400 Dundee Road, Northbrook, IL 60062 – www.primecp.com Free Recipes from Mr. Food Free Recipes Free Lighter Recipes Free Craft Projects Free Crochet Projects Free Sewing Projects Free Knitting Projects Find thousands of Mr. Food recipes, cooking videos, and entertaining ideas, plus sign up for the free 2 Mr. Food Recipe eNewsletter at www.MrFood.com. Mr. Food Best Brunch Recipes: 29 Easy Brunch Recipes to Celebrate Any Occasion Dear Friend, Weekends were made for leisurely brunches, and they’re the perfect way to entertain a crowd, whether “just because” or for any special occasion or holiday. That’s why our Mr. Food Test Kitchen put on their thinking caps, or shall I say their chef's hats, and put together a load of tasty brunch menu ideas that’ll inspire you to invite your friends and family over.