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Carolina Gold Rice Pudding
Carolina Gold Rice Pudding Yield 6 to 8 portions Time 4 hours or overnight to soak the rice, 15 or 20 minutes to cook it, and about 20 minutes to prepare the pudding Cooking Remarks This recipe comes together in a short series of steps: cook the rice in milk and sugar, make a stirred custard or crème anglaise, combine the two, and fold in whipped cream. The rice cooks best when the pot is covered, but the milk has a powerful urge to boil over. Best solution: a standard electric rice cooker. These cookers work as well as a double boiler when it comes to insulation, and the pot insert is typically nonstick. Cover the insert until the rice comes to a boil, then vent the rising steam by pulling the lid slightly off center. As the rice absorbs the milk, close the lid completely. If you don’t have a rice cooker, use a saucepan, but keep your eye on it. Equipment Mise en Place For this recipe, you will need a 5½-cup electric rice cooker and a heavy-bottomed medium saucepan (or two medium saucepans); a wooden spoon; a medium mixing bowl; two large mixing bowls; a whisk; a ladle; a fine-mesh strainer; a quart of ice cubes; a stand mixer, handheld mixer, or balloon whisk to whip the cream; and a rubber spatula. Ingredients for the rice 5.7 ounces (¾ cup) Anson Mills Carolina Gold Rice 12 ounces (1½ cups) whole milk 4 ounces (½ cup) spring or filtered water 1.75 ounces (¼ cup) sugar ¼ teaspoon fine sea salt c teaspoon ground cinnamon 2 tablespoons currants (optional) for the custard 12 ounces (1½ cups) whole milk c teaspoon fine sea salt ½ vanilla bean, split in half lengthwise and pulp scraped or 2 teaspoons vanilla extract 4 large egg yolks 1.75 ounces (¼ cup) sugar 6 ounces (¾ cup) cold heavy cream Copyright Anson Mills. -
Hummus Perfected Warm.Whipped
H E R O P K T I M S B I A R | L Jerk-Rubbed Traybake Chicken Rich & Simple French Apple Cake H L C ✩ ✩ C K H O A Amatriciana | Caramel-Braised Chicken O Rome’s Robust Vietnam’s N C G E U O T H Y E W A Y CHANGE THE WAY YOU COOK ◆ THE NEW HOME COOKING SPECIAL ISSUE ◆ Hummus Perfected Warm.Whipped. Drizzled. Kitchen Guide: Sweeteners, measured up … Weeknight Easy Thai Fried Rice 19_MSM_Sample_FrontCover_CTWYC.indd 1 3/18/20 3:28 PM ◆ Special Issue Christopher Kimball’s MILK STREET Magazine The New Home Cooking ◆ RECIPE INDEX Rigatoni with Roman Broccoli Sauce In which broccoli becomes a light and silky pasta sauce ����������������������������������������������6 Whole-Roasted Cauliflower Simply seasoned, tender and lightly charred: Cauliflower perfected ����������������������������� 7 Salt-Crusted Potatoes (Papas Arrugadas) Wrinkled and salty outside, tender and creamy inside: Tenerife’s potatoes ������������������� 8 Salt-Crusted Potatoes ......................Page 8 French Apple Cake ..........................Page 29 Pasta all’Amatriciana In Rome, red sauce is rich, robust and ��� barely there? ��������������������������������������������� 10 Chickpea and Harissa Soup (Lablabi) In Tunisia, soup is rich, bright, loaded with chickpeas and assembled in the bowl ���������11 Charred Brussels Sprouts with Garlic Chips Crunchy slivers of garlic punch up the flavor—and texture—of sprouts ���������������������� 13 Thai Fried Rice Andy Ricker makes the case for fried rice as a weeknight staple ���������������������������������14 Sichuan Chicken Salad -
DESSERTS 45 Trans Fat 0 G, Cholesterol 0 Mg, Sodium 5 Mg Fruit Dip Use Fresh Orange Segments and Kiwifruit Slices When Winter Fruits Are in Season
Cinnamon Baked Goldens Serve alone or with vanilla frozen yogurt and a sprinkle of lowfat granola. Makes 4 servings. 1 apple per serving. Prep time: 10 minutes Cook time: 10 minutes •••••••••••••••••••••• Ingredients 4 large golden delicious 1 tablespoon lemon juice apples, cored 1 teaspoon grated lemon peel ¼ cup raisins ½ teaspoon ground ½ cup 100% apple juice cinnamon 2 tablespoons brown sugar 1⁄8 teaspoon nutmeg Preparation 1. Place apples in a microwave safe baking dish. 2. Fill each apple with an equal amount of raisins. 3. Combine all remaining ingredients in a small bowl and pour over apples. Cover with plastic wrap and microwave on high for 5 minutes or until apples are tender. 4. Carefully remove apples from dish with a slotted spoon and set aside. 5. Place baking dish back in the microwave and cook on high, uncovered, for 3 to 5 minutes more or until mixture has thickened to a glaze. Drizzle over apples and serve while hot. Nutrition information per serving: Calories 156, Carbohydrate 41 g, Dietary Fiber 3 g, Protein 1 g, Total Fat 0 g, Saturated Fat 0 g, DESSERTS 45 Trans Fat 0 g, Cholesterol 0 mg, Sodium 5 mg Fruit Dip Use fresh orange segments and kiwifruit slices when winter fruits are in season. Makes 4 servings. ¼ recipe per serving. Prep time: 15 minutes •••••••••••••••••••••• Ingredients 1 (8-ounce) container lowfat 2 medium red apples, cored vanilla yogurt and sliced 2 tablespoons 1 medium pear, cored and 100% orange juice sliced 1 tablespoon lime juice 1 medium plum, sliced ½ tablespoon brown sugar 8 large strawberries Preparation 1. -
The Utilization of Dextrose in the Manufacture of Fruit Sauces and Syrups Kenneth Raycraft Ewn Man University of Massachusetts Amherst
University of Massachusetts Amherst ScholarWorks@UMass Amherst Masters Theses 1911 - February 2014 1937 The utilization of dextrose in the manufacture of fruit sauces and syrups Kenneth Raycraft ewN man University of Massachusetts Amherst Follow this and additional works at: https://scholarworks.umass.edu/theses Newman, Kenneth Raycraft, "The utilization of dextrose in the manufacture of fruit sauces and syrups" (1937). Masters Theses 1911 - February 2014. 1833. Retrieved from https://scholarworks.umass.edu/theses/1833 This thesis is brought to you for free and open access by ScholarWorks@UMass Amherst. It has been accepted for inclusion in Masters Theses 1911 - February 2014 by an authorized administrator of ScholarWorks@UMass Amherst. For more information, please contact [email protected]. MASSACHUSETTS STATE COLLEGE DATE DUE UNIVERSITY OF MASSACHUSETTS LIBRARY PIIYS SCI LD 3234 M2 68 1937 N55 3 THE UIILLSAilOtf OP DEXTROSE IK TEE MANUFACTURE OF FRUIT SAUCES AND SYRUPS Kenneth R« Thesis submitted for the degree of faster of Solenee MASSACHUSETTS STATE COLLEGE i&y 25, 1937 Table of Contents Page Introduction and Purpose 1 Review of Literature 3 History of Corn Sugar 3 Method of Manufacture 4 The Present Status of Dextrose 5 Coffimerclal Trades of Corn Sucar 6 Chemical and Physical Properties of Corn Sugar 7 Nutritional Values of Dextrose 16 Review of Previous Work 16 Experimental Procedure 19 Introduction to the Problem 19 Sodium Benssoate as a Preservative 20 Solubility of Dextrose in the Presence of Invert i-ugar 21 Experimental -
United States Patent (19) 11 Patent Number: 5,340,598 Hay, Jr
USOO5340598A United States Patent (19) 11 Patent Number: 5,340,598 Hay, Jr. et al. 45) Date of Patent: Aug. 23, 1994 54) METHOD FOR PRODUCING SPHERICAL 5,246,721 9/1993 Kerkonian ........................... 426/279 SHAPED BAKED GOODS FOREIGN PATENT DOCUMENTS (75) Inventors: Richard C. Hay, Jr., Kinnelon; Chris 2446581 4/1976 Fed. Rep. of Germany . Pappas, Ridgewood; Harry J. 2409006 6/1979 France . Bergstrom, Mendham; Richard D. 462897 3/1937 United Kingdom . Fazzolare, Randolph, all of N.J. OTHER PUBLICATIONS (73) Assignee: Nabisco, Inc., Parsippany, N.J. Cereal Technology, Samuel A. Matz, Ph.D., AVI Pub (21) Appl. No.: 137,528 lishing Company, Inc. 1970, pp. 56-59, 243 and 245. Cookie and Cracker Technology, Samuel A. Matz, 22 Filed: Oct. 15, 1993 Ph.D., AVI Publishing Company, Inc. 1968, pp. (51) Int. Cl. ............................................... A2D 8/OO 155-157, 163-164, 174-178. 52 U.S. C. .................................... 426/496; 426/467; 426/503; 426/523 Primary Examiner-George Yeung 58 Field of Search ............... 426/496, 503, 518, 523, 57 ABSTRACT 426/467,306;99/474, 477; 126/21 A Spherical baked goods, such as, cookies, crackers and 56) References Cited snacks, are produced on a mass production basis by feeding a farinaceous dough or other food composition U.S. PATENT DOCUMENTS to one or a plurality of dies which shape it into ropes. 2,219,329 10/1940 Engels ................................. 426/467 The shaped extrudate ropes obtained from each die are 3,149,976 9/1964 Smith, Jr. ............................ 426/467 cut by a cutting means, such as, a reciprocating cutter, 3,984,578 10/1976 Rohr et al. -
Thesis Title
To my parents, Athanassios Kravvas and Eleni Lioudi-Kravva To my children, Bigina and Thanassis Without them I feel that my accomplishments would be somehow incomplete… Acknowledgements There are some people who have contributed –one way or another– to this final product. I would like to thank my Ph.D. supervisors Pat Caplan and Victoria Goddard for their continuous support, guidance and trust in my project and myself. I am grateful to Rena Molho for her help and support through all these years. Stella Salem constantly enhanced my critical understanding and problematised many of my arguments. Of course, I should not forget to mention all my informants for sharing with me their ideas, their fears and who made me feel “at home” whenever they invited me to their homes. I would also like to thank Eleonora Skouteri–Didaskalou a gifted academic who tried to teach me more than ten years ago what anthropology is and why studying it entails a kind of magic. Last but not least I would like to express my gratitude to Ariadni Antonopoulou for helping me with the final version of the text. CONTENTS Introduction: What is to be “cooked” in this book? 1 1. Introducing the Jews of Thessaloniki: Views from within 9 About the present of the Community 9 Conceptualising Jewishness 13 “We are Sephardic Jews” 17 “We don‟t keep kosher but” 20 2. Conceptual “ingredients”: We are what we eat or we eat because we 24 want to belong Part A. Theories: Food as an indicator of social relationships 25 Food and the local-global interplay 29 Ethnicity and boundaries 32 Boundaries and communities 35 Eating food, constructing boundaries and making communities 42 Greece “through the looking glass” and the study of Macedonia 44 Part B. -
Arnavutçadaki Türk Dili Asilli Kelimelerin Alintilanma Esaslari
T.C. SAKARYA ÜNİVERSİTESİ SOSYAL BİLİMLER ENSTİTÜSÜ ARNAVUTÇADAKİ TÜRK DİLİ ASILLI KELİMELERİN ALINTILANMA ESASLARI YÜKSEK LİSANS TEZİ Jetmira ALLA Enstitü Anabilim Dalı : Türk Dili ve Edebiyatı Tez Danışmanı: Prof. Dr. Zikri TURAN HAZİRAN -2019 ÖNSÖZ Köklü bir geçmişe sahip olan Türk-Arnavut ilişkileri; idarî, iktisadî, kültürel, dinî ve dil gibi bir çok konuda ilişki kurmuşlardır. İki millet arasında 10. yüzyılda başlayan bu ilişki Osmanlı Devleti’nin 14. - 19. yüzyıllar arasında Arnavutluk üzerinde beş yüz yıl boyunca kurduğu hâkimiyet süresinde yoğunlaşmıştır. Günümüzde bu bağın etkisi hâlâ bütün yaşam alanlarında devam etmektedir. Bu durum Türkçe ve Arnavutça arasındaki kelime alışverişine ortam hazırlamıştır. Türkçenin Arnavutça üzerindeki etkisi hakkında Arnavut, Türk ve yabancı araştırmacılar tarafından birçok çalışma yapılmıştır. Bu çalışmada, mevcut kullanımları göz önünde bulundurularak, Arnavutçadaki Türk dili asıllı kelimelerin ses ve şekil bilgisi özellikleri ile anlamları incelemeye konu edilmiştir. Çalışmaya esas teşkil eden malzeme hâlihazırda Arnavutluk’ta konuşma ve yazı dilinde en sık kullanılan Türk dili asıllı kelimelerle sınırlandırılmıştır. Türk dilinden Arnavutçaya geçen kelimelerde ses, şekil ve anlam bakımından meydana gelen değişiklikler gösterilmeye çalışılmıştır. “Giriş” ve “Sonuç”la birlikte beş bölümden meydana gelen bu çalışmanın Giriş bölümünde Osmanlı Devleti döneminden itibaren Türkçe ile Arnavutça ilişkisi ve bu dillerin özellikleri yer almaktadır. Türkçede ve Arnavutçada olan seslerin nitelikleri ve Türkçeden Arnavutçaya geçen kelimelerin şekil özelliklerinin incelendiği birinci bölümden sonra iki dilde ortak olan kelimelerin anlamlarının bir sözlük düzeninde karşılaştırmalı olarak verildiği ikinci bölüm gelmektedir. Arnavutçaya Türkçeden geçen kelimelerde görülen ses olaylarının yer aldığı ise üçüncü bölüm gelmektedir. Sonuç bölümünde ise çalışmanın sonunda elde edilen veriler değerlendirilmiştir. Yüksek lisans tezimin tüm aşamalarında bilgi ve deneyimleriyle bana yardımcı olan hocam Prof. -
Best Practice Food and Nutrition Manual for Aged Care Homes Edition 2.2
Central Coast Local Health District Best Practice Food and Nutrition Manual for Aged Care Edition 2.2 Best Practice Food and Nutrition Manual for Aged Care Homes Edition 2.2 AUTHORS Rudi Bartl Public Health/Community Nutritionist/Dietitian Carolyn Bunney Public Health/Community Nutritionist/Home Economist © Central Coast Local Health District (CCLHD) 2015 Nutrition Department PO Box 361 Gosford, NSW 2250, Australia First Edition 2004 Second Edition 2015 The Central Coast Local Health District (CCLHD) would like to acknowledge and thank Bidfood Australia for recognising the importance of this manual and for undertaking its manufacture and distribution. The significant effort that this entails is very much appreciated. For more information, feedback or obtaining copies of this manual please contact Bidfood Australia: Website: bidfood.com.au/Bidcare Phone: +61 (0) 8 7088 5999 Email: [email protected] International users of the manual, note some products listed may not be available in your country COPYRIGHT Copyright in this publication shall remain vested in the Central Coast Local Health District (CCLHD) or its successors at all times. No part of this publication may be reproduced in any material form or transmitted to any other person without the prior written permission of CCLHD, except: 1. where permitted under the Copyright Act 1968 (as amended); or 2. where the user of the Information agrees: i) not to reproduce the entire document; ii) to acknowledge the source of any selected passage, table, diagram, photograph or other extract reproduced; and iii) not to modify the information without the express prior written permission of CCLHD ISBN 1-74139-025-7 ISBN13 978-1-74139-025-4 DISCLAIMER CCLHD or the authors do not, to the extent permitted by law, accept any liability for any injury, loss or damage suffered by any person arising from the use of, or reliance upon, the content of this publication. -
Featured Recipes
June 2008 The McDougall Newsletter www.drmcdougall.com Page 1 Featured Recipes Layered Bean Casserole This recipe was originally posted on the McDougall Discussion Board several years ago. I have modified it slightly for taste and convenience. I really like recipes that can be prepared ahead and then popped into the oven just before dinner. Preparation Time: 20 minutes Cooking Time: 45 minutes Servings: 6 Preheat oven to 375 degrees. Bottom layer: 1 15 ounce can black beans, drained and rinsed 1 15 ounce can red or pinto beans, drained and rinsed 1 15 ounce can chili beans in oil-free sauce, undrained 1 8 ounce can tomato sauce 1 cup frozen corn kernels, thawed slightly ¼ cup chopped onion 2 teaspoons chili powder Mix all above ingredients together and ladle into the bottom of a 9 x 13 inch baking dish, distributing evenly. Middle layer: 1 15 ounce can white beans, drained and rinsed ½ cup fresh salsa 1/3 cup nutritional yeast 2 tablespoons lemon juice 1 teaspoon granulated onion 1 teaspoon prepared yellow mustard Place all above ingredients in a food processor and process until very smooth. Pour over the bean layer and spread evenly. Top layer: 1 20 ounce bag fresh shredded oil-free hash brown potatoes Sprinkle the potatoes evenly over the bottom two layers. Bake uncovered for 45 minutes until potatoes are brown and sauce is bubbly. Hints: Serve with hot sauce to drizzle over the top for more heat, or serve with tofu sour cream to mellow it out a bit. Quick Steel-Cut Oats with Blueberry Topping Steel-cut oats are a very healthy and delicious breakfast cereal, always very popular during the McDou- gall 10-day live-in program. -
Spring / Summer Recipes Spring / Summer Recipes – Volume 4
INGREDIENTS SPRING / SUMMER RECIPES SPRING / SUMMER RECIPES – VOLUME 4 For this recipe and more, visit mieleexperience.com.au or mieleexperience.co.nz$20.00For this recipe and more, visit mieleexperience.com.au or mieleexperience.co.nz You and Miele. A recipe for perfection. Take simple ingredients, add Miele intuition and create perfect results every time. Miele has been an independent family owned company for over 120 years. Our vision has always been the same: to strive, without restriction, to be ‘forever better’ in all that we do. Today, everything Miele does continues to be inspired by that founding principle. From creating superior quality appliances, to empowering you in the kitchen to achieve perfect results every time. Inside you'll find some of our favourite seasonal recipes to create lasting memories amongst loved ones. We hope this selection helps you to share in the joy of a meal together, with your family and friends. Panettone French toast with grilled peaches and caramel sauce – 2 Asian style prawn and rice omelette – 4 Matt Stone’s olive and rosemary focaccia – 6 Michael Meredith’s potato bread with spiced hazelnut – 8 Seeded loaf – 10 Matt Stone’s baked ricotta, tomatoes and saffron – 12 Korean chicken wings, kimchi and gochujang mayonnaise – 16 Steamed prawns with tamari and ginger – 18 Pork crackle with mustard mayonnaise, pickled shallots and apple gel – 20 Michael Meredith’s sous-vide duck breast, sweetcorn and pickled cherries – 22 Tamarind, lime and chipotle pork with corn salsa – 24 Thai beef salad with roasted -
The Project Gutenberg Ebook of the Secret Adversary, by Agatha Christie
file:///C|/Documents%20and%20Settings/1/Desktop/1155.txt The Project Gutenberg EBook of The Secret Adversary, by Agatha Christie This eBook is for the use of anyone anywhere at no cost and with almost no restrictions whatsoever. You may copy it, give it away or re-use it under the terms of the Project Gutenberg License included with this eBook or online at www.gutenberg.org Title: The Secret Adversary Author: Agatha Christie Posting Date: September 14, 2008 [EBook #1155] Release Date: January, 1998 Language: English Character set encoding: ASCII *** START OF THIS PROJECT GUTENBERG EBOOK THE SECRET ADVERSARY *** Produced by Charles Keller THE SECRET ADVERSARY By Agatha Christie TO ALL THOSE WHO LEAD MONOTONOUS LIVES IN THE HOPE THAT THEY MAY EXPERIENCE AT SECOND HAND THE DELIGHTS AND DANGERS OF ADVENTURE file:///C|/Documents%20and%20Settings/1/Desktop/1155.txt (1 of 263)22.07.2011 11:33:50 file:///C|/Documents%20and%20Settings/1/Desktop/1155.txt CONTENTS Prologue I The Young Adventurers, Ltd. II Mr. Whittington's Offer III A Set Back IV Who Is Jane Finn? V Mr. Julius P. Hersheimmer VI A Plan of Campaign VII The House in Soho VIII The Adventures of Tommy IX Tuppence Enters Domestic Service X Enter Sir James Peel Edgerton XI Julius Tells a Story XII A Friend in Need XIII The Vigil XIV A Consultation XV Tuppence Receives a Proposal XVI Further Adventures of Tommy XVII Annette XVIII The Telegram XIX Jane Finn XX Too Late XXI Tommy Makes a Discovery XXII In Downing Street XXIII A Race Against Time XXIV Julius Takes a Hand XXV Jane's Story XXVI Mr. -
Mountain Recipes: Cooks in High Places – Mountain Specialties
Mountain Recipes COOKS IN HIGH PLACES : MOUNTAIN SPECIALTIES Food and Agriculture Organization of the United Nations Rome, 2020 Required citation: FAO. Mountain Partnership Secretariat. 2020. Mountain recipes: Cooks in high places – Mountain specialties. Rome. https://doi.org/10.4060/cb0229en The designations employed and the presentation of material in this information product do not imply the expression of any opinion whatsoever on the part of the Food and Agriculture Organization of the United Nations (FAO) concerning the legal or development status of any country, territory, city or area or of its authorities, or concerning the delimitation of its frontiers or boundaries. The mention of specific companies or products of manufacturers, whether or not these have been patented, does not imply that these have been endorsed or recommended by FAO in preference to others of a similar nature that are not mentioned. The views expressed in this information product are those of the author(s) and do not necessarily reflect the views or policies of FAO. ISBN 978-92-5-133067-8 © FAO, 2020 Some rights reserved. This work is made available under the Creative Commons Attribution-NonCommercial-ShareAlike 3.0 IGO licence (CC BY-NC-SA 3.0 IGO; https://creativecommons.org/licenses/by-nc-sa/3.0/igo/legalcode). Under the terms of this licence, this work may be copied, redistributed and adapted for non-commercial purposes, provided that the work is appropriately cited. In any use of this work, there should be no suggestion that FAO endorses any specific organization, products or services. The use of the FAO logo is not permitted.