Bakery Fresh Breads and Treats!
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Viewer Recipes, Banana Zucchini Bread-Connie Santor, Plattsburgh, N
Across The Fence Zucchini Recipes – August 2007 Heather Fischer’s Recipes Grilled Zucchini Bean Dip 1 medium zucchini, thinly sliced lengthwise 2 garlic cloves, minced 2 cups white kidney beans, drained and rinsed ½ tsp. salt 2 Tbsp. fresh parsley, minced ¼ tsp. pepper 2 Tbsp. fresh lemon juice Preheat grill to medium. Grill zucchini 5 minutes, turning once, until slightly charred and fork- tender. In a blender, combine zucchini, beans, parsley, lemon juice, oil, salt, and pepper; puree until smooth. Transfer to serving bowl; cover and refrigerate if not serving right away. Zucchini Casserole 2 medium zucchini, sliced into rounds 1 stick butter 1 tomato, diced ⅔ cup Parmesan cheese 1 onion, sliced into rings 20 Ritz® style crackers, rolled out into crumbs 1 small green pepper, diced Preheat over to 350°F. In an 8x8-inch baking dish layer the bottom of the dish with half of the zucchini rounds. Top with the tomatoes, onion slices, green pepper and then the rest of the zucchini rounds. Melt butter and toss with the parmesan cheese and Ritz® cracker crumbs. Spread on top of the vegetable mixture. Bake covered, for one hour. Uncover the casserole and continue to bake for an additional 30 minutes. Zucchini Brownies ½ cup vegetable oil 1½ tsp. baking soda 1½ cups white sugar 1 tsp. salt 2 tsp. vanilla 2 cups shredded zucchini 2 cups all-purpose flour 1 cup chocolate chips ½ cup unsweetened cocoa powder ½ cup chopped walnuts Preheat oven to 350°F. Grease and flour a 9x13-inch baking pan. In a large bowl, mix together the oil, sugar, and 2 teaspoons vanilla until well blended. -
Consumer Trends Bakery Products in Canada
International Markets Bureau MARKET INDICATOR REPORT | JANUARY 2013 Consumer Trends Bakery Products in Canada Source: Shutterstock Consumer Trends Bakery Products in Canada MARKET SNAPSHOT INSIDE THIS ISSUE The bakery market in Canada, including frozen bakery and Market Snapshot 2 desserts, registered total value sales of C$8.6 billion and total volume sales of 1.2 million tonnes in 2011. The bakery Retail Sales 3 category was the second-largest segment in the total packaged food market in Canada, representing 17.6% of value sales in 2011. However, the proportional sales of this Market Share by Company 6 category, relative to other sub-categories, experienced a slight decline in each year over the 2006-2011 period. New Bakery Product 7 Launches The Canadian bakery market saw fair value growth from 2006 to 2011, but volume growth was rather stagnant. In New Bakery Product 10 addition, some sub-categories, such as sweet biscuits, Examples experienced negative volume growth during the 2006-2011 period. This stagnant volume growth is expected to continue over the 2011-2016 period. New Frozen Bakery and 12 Dessert Product Launches According to Euromonitor (2011), value growth during the 2011-2016 period will likely be generated from increasing New Frozen Bakery and 14 sales of high-value bakery products that offer nutritional Dessert Product Examples benefits. Unit prices are expected to be stable for this period, despite rising wheat prices. Sources 16 Innovation in the bakery market has become an important sales driver in recent years, particularly for packaged/ Annex: Definitions 16 industrial bread, due to the increasing demand for bakery products suitable for specific dietary needs, such as gluten-free (Euromonitor, 2011). -
The Sound Patterns of Camuno: Description and Explanation in Evolutionary Phonology
City University of New York (CUNY) CUNY Academic Works All Dissertations, Theses, and Capstone Projects Dissertations, Theses, and Capstone Projects 6-2014 The Sound Patterns Of Camuno: Description And Explanation In Evolutionary Phonology Michela Cresci Graduate Center, City University of New York How does access to this work benefit ou?y Let us know! More information about this work at: https://academicworks.cuny.edu/gc_etds/191 Discover additional works at: https://academicworks.cuny.edu This work is made publicly available by the City University of New York (CUNY). Contact: [email protected] THE SOUND PATTERNS OF CAMUNO: DESCRIPTION AND EXPLANATION IN EVOLUTIONARY PHONOLOGY by MICHELA CRESCI A dissertation submitted to the Graduate Faculty in Linguistics in partial fulfillment of the requirement for the degree of Doctor of Philosophy, The City Universtiy of New York 2014 i 2014 MICHELA CRESCI All rights reserved ii This manuscript has been read and accepted for the Graduate Faculty in Linguistics in satisfaction of the dissertation requirement for the degree of Doctor of Philosophy. JULIETTE BLEVINS ____________________ __________________________________ Date Chair of Examining Committee GITA MARTOHARDJONO ____________________ ___________________________________ Date Executive Officer KATHLEEN CURRIE HALL DOUGLAS H. WHALEN GIOVANNI BONFADINI Supervisory Committee THE CITY UNIVERSITY OF NEW YORK iii Abstract THE SOUND PATTERNS OF CAMUNO: DESCRIPTION AND EXPLANATION IN EVOLUTIONARY PHONOLOGY By Michela Cresci Advisor: Professor Juliette Blevins This dissertation presents a linguistic study of the sound patterns of Camuno framed within Evolutionary Phonology (Blevins, 2004, 2006, to appear). Camuno is a variety of Eastern Lombard, a Romance language of northern Italy, spoken in Valcamonica. Camuno is not a local variety of Italian, but a sister of Italian, a local divergent development of the Latin originally spoken in Italy (Maiden & Perry, 1997, p. -
Alkaline Foods...Acidic Foods
...ALKALINE FOODS... ...ACIDIC FOODS... ALKALIZING ACIDIFYING VEGETABLES VEGETABLES Alfalfa Corn Barley Grass Lentils Beets Olives Beet Greens Winter Squash Broccoli Cabbage ACIDIFYING Carrot FRUITS Cauliflower Blueberries Celery Canned or Glazed Fruits Chard Greens Cranberries Chlorella Currants Collard Greens Plums** Cucumber Prunes** Dandelions Dulce ACIDIFYING Edible Flowers GRAINS, GRAIN PRODUCTS Eggplant Amaranth Fermented Veggies Barley Garlic Bran, wheat Green Beans Bran, oat Green Peas Corn Kale Cornstarch Kohlrabi Hemp Seed Flour Lettuce Kamut Mushrooms Oats (rolled) Mustard Greens Oatmeal Nightshade Veggies Quinoa Onions Rice (all) Parsnips (high glycemic) Rice Cakes Peas Rye Peppers Spelt Pumpkin Wheat Radishes Wheat Germ Rutabaga Noodles Sea Veggies Macaroni Spinach, green Spaghetti Spirulina Bread Sprouts Crackers, soda Sweet Potatoes Flour, white Tomatoes Flour, wheat Watercress Wheat Grass ACIDIFYING Wild Greens BEANS & LEGUMES Black Beans ALKALIZING Chick Peas ORIENTAL VEGETABLES Green Peas Maitake Kidney Beans Daikon Lentils Dandelion Root Pinto Beans Shitake Red Beans Kombu Soy Beans Reishi Soy Milk Nori White Beans Umeboshi Rice Milk Wakame Almond Milk ALKALIZING ACIDIFYING FRUITS DAIRY Apple Butter Apricot Cheese Avocado Cheese, Processed Banana (high glycemic) Ice Cream Berries Ice Milk Blackberries Cantaloupe ACIDIFYING Cherries, sour NUTS & BUTTERS Coconut, fresh Cashews Currants Legumes Dates, dried Peanuts Figs, dried Peanut Butter Grapes Pecans Grapefruit Tahini Honeydew Melon Walnuts Lemon Lime ACIDIFYING Muskmelons -
Fatty Liver Diet Guidelines
Fatty Liver Diet Guidelines What is Non-Alcoholic Fatty Liver Disease (NAFLD)? NAFLD is the buildup of fat in the liver in people who drink little or no alcohol. NAFLD can lead to NASH (Non- Alcoholic Steatohepatitis) where fat deposits can cause inflammation and damage to the liver. NASH can progress to cirrhosis (end-stage liver disease). Treatment for NAFLD • Weight loss o Weight loss is the most important change you can make to reduce fat in the liver o A 500 calorie deficit/day is recommended or a total weight loss of 7-10% of your body weight o A healthy rate of weight loss is 1-2 pounds/week • Change your eating habits o Avoid sugar and limit starchy foods (bread, pasta, rice, potatoes) o Reduce your intake of saturated and trans fats o Avoid high fructose corn syrup containing foods and beverages o Avoid alcohol o Increase your dietary fiber intake • Exercise more o Moderate aerobic exercise for at least 20-30 minutes/day (i.e. brisk walking or stationary bike) o Resistance or strength training at least 2-3 days/week Diet Basics: • Eat 3-4 times daily. Do not go more than 3-4 hours without eating. • Consume whole foods: meat, vegetables, fruits, nuts, seeds, legumes, and whole grains. • Avoid sugar-sweetened beverages, added sugars, processed meats, refined grains, hydrogenated oils, and other highly processed foods. • Never eat carbohydrate foods alone. • Include a balance of healthy fat, protein, and carbohydrate each time you eat. © 7/2019 MNGI Digestive Health Healthy Eating for NAFLD A healthy meal includes a balance of protein, healthy fat, and complex carbohydrate every time you eat. -
Wic Approved Food Guide
MASSACHUSETTS WIC APPROVED FOOD GUIDE GOOD FOOD and A WHOLE LOT MORE! June 2021 Shopping with your WIC Card • Buy what you need. You do not have to buy all your foods at one time! • Have your card ready at check out. • Before scanning any of your foods, tell the cashier you are using a WIC Card. • When the cashier tells you, slide your WIC Card in the Point of Sale (POS) machine or hand your WIC Card to the cashier. • Enter your PIN and press the enter button on the keypad. • The cashier will scan your foods. • The amount of approved food items and dollar amount of fruits and vegetables you purchase will be deducted from your WIC account. • The cashier will give you a receipt which shows your remaining benefit balance and the date benefits expire. Save this receipt for future reference. • It’s important to swipe your WIC Card before any other forms of payment. Any remaining balance can be paid with either cash, EBT, SNAP, or other form of payment accepted by the store. Table of Contents Fruits and Vegetables 1-2 Whole Grains 3-7 Whole Wheat Pasta Bread Tortillas Brown Rice Oatmeal Dairy 8-12 Milk Cheese Tofu Yogurt Eggs Soymilk Peanut Butter and Beans 13-14 Peanut Butter Dried Beans, Lentils, and Peas Canned Beans Cereal 15-20 Hot Cereal Cold Cereal Juice 21-24 Bottled Juice - Shelf Stable Frozen Juice Infant Foods 25-27 Infant Fruits and Vegetables Infant Cereal Infant Formula For Fully Breastfeeding Moms and Babies Only (Infant Meats, Canned Fish) 1 Fruits and Vegetables Fruits and Vegetables Fresh WIC-Approved • Any size • Organic allowed • Whole, cut, bagged or packaged Do not buy • Added sugars, fats and oils • Salad kits or party trays • Salad bar items with added food items (dip, dressing, nuts, etc.) • Dried fruits or vegetables • Fruit baskets • Herbs or spices Any size Any brand • Any fruit or vegetable Shopping tip The availability of fresh produce varies by season. -
Recent Trends in Jewish Food History Writing
–8– “Bread from Heaven, Bread from the Earth”: Recent Trends in Jewish Food History Writing Jonathan Brumberg-Kraus Over the last thirty years, Jewish studies scholars have turned increasing attention to food and meals in Jewish culture. These studies fall more or less into two different camps: (1) text-centered studies that focus on the authors’ idealized, often prescrip- tive construction of the meaning of food and Jewish meals, such as biblical and postbiblical dietary rules, the Passover Seder, or food in Jewish mysticism—“bread from heaven”—and (2) studies of the “performance” of Jewish meals, particularly in the modern period, which often focus on regional variations, acculturation, and assimilation—“bread from the earth.”1 This breakdown represents a more general methodological split that often divides Jewish studies departments into two camps, the text scholars and the sociologists. However, there is a growing effort to bridge that gap, particularly in the most recent studies of Jewish food and meals.2 The major insight of all of these studies is the persistent connection between eating and Jewish identity in all its various manifestations. Jews are what they eat. While recent Jewish food scholarship frequently draws on anthropological, so- ciological, and cultural historical studies of food,3 Jewish food scholars’ conver- sations with general food studies have been somewhat one-sided. Several factors account for this. First, a disproportionate number of Jewish food scholars (compared to other food historians) have backgrounds in the modern academic study of religion or rabbinical training, which affects the focus and agenda of Jewish food history. At the Oxford Symposium on Food and Cookery, my background in religious studies makes me an anomaly. -
WOOD FIRED PIZZA RECIPES Greenmountaingrills.Com/Recipes/Pizza
WOOD FIRED PIZZA RECIPES greenmountaingrills.com/recipes/pizza PELLET GRILL ATTACHMENT OPERATING MANUAL DANIEL BOONE & JIM BOWIE MODELS Convert your GMG Pellet Grill into a wood-fired gourmet pizza oven Cook ristorante quality pizzas in 2-4 minutes Welcome to the Pizza Oven This table shows approximate stone temperatures for a number of grill settings. It is by no means guaranteed that your stone’s temperature will be precisely the same; these Thank you and congratulations on the purchase of GMG’s numbers are guidelines only. They were experimentally pizza oven attachment. determined in ambient conditions that may differ greatly from yours and may differ from use to use. See the Please read and understand the important safety Operation section for more details on safe and proper use. information before using this product. In addition to amazing wood-fired pizza, you can also use Your Grill’s Set Temperature Approximate Stone Temperature this attachment to achieve a high-temp sear on your steaks, °F °C °F °C grill burgers and chops, bake bread or breadsticks, and broil 175 79 550-600 288-316 225 107 600-650 316-343 seafood! 275 135 650-700 343-371 350 177 700-750 371-399 Yes, it’s versatile! 430* 211* 750-850 399-454 *Maximum safe temperature with pizza attachment installed. CONTENTS Warranty 6 PELLET GRILL ATTACHMENT Important Safety Information Cook ristorante quality pizzas at home. READ THIS FIRST 7 Pizza Stone Size 9 How it Works 10 Installation 11 Operation - Stone Temperature 12 - Preparing the pizza 14 - Inserting the pizza 15 - Rotating the pizza 17 - Removing the pizza 18 - Care and maintenance 19 Recipes - Pizza Dough 20 - Pizza Sauce 23 This LIMITED WARRANTY covers defects in workmanship and materials for a period of one (1) year from the date of first retail purchase. -
Effect of Green Banana Peel Flour Substitution on Physical Characteristics of Gluten-Free Cakes
1st International Multidisciplinary Conference on Nutraceuticals and Functional Foods Current Research in Nutrition and Food Science Vol. 4(SI. 2), 197-204 (2016) Effect of Green Banana Peel Flour Substitution on Physical Characteristics of Gluten-Free Cakes BURCU TÜRKER, NAZLI SAVLAK*, MUZEYYEN BERKEL KAŞIKCI Department of Food Engineering, Celal Bayar University, Manisa - 45140, Turkey. http://dx.doi.org/10.12944/CRNFSJ.4.Special-Issue-October.25 (Received: August, 2016; Accepted: September, 2016) ABSTRACT Celiac Disease is the most common food-sensitive entoropathy in humans that is triggered by the consumption of wheat gluten as well as related with protein in barley, rye and oat. The only treatment ever known for celiac disease is gluten-free diet. Most gluten-free food product on the market is rich in starch but poor in terms of other nutrients, functional and health benefitial ingredients. Green (unripe) banana is a good source of resistant starch, non-starch polysaccharides including dietary fiber, antioxidants, poliphenols, essential minerals such as potassium, various vitamins e.g. provitamin A, carotenoid, B1, B2, C which are important for human health. In this research, it is aimed to develop nutritious and functional gluten free cake formulations by substituting green banana peel flour (GBPF) with rice flour (5%, 10%, 15% and 20%) and to investigate physical properties of GBPF substituted cakes. Cake volume, specific volume, density, baking loss and height of the cakes were in the range of 831.44 – 1034.11 cm3, 1.91-2.41 cm3/g, 0.41-0.52 g/cm3, 16.38-18.14% and 4.36- 5.77 cm respectively. -
Mushroom and Thyme Flatbread
Place the large rack on the bottom rails of the oven. Using the left control knob, set the Mushroom and oven to the Dough Proofing mode. The temperature will automatically default to 100°F Thyme Flatbread and the light will go off in the oven. Whisk the water, yeast, salt and ½ cup of flour in the bowl of a stand mixer and place in the oven for 10 minutes or until the mixture forms Gaggenau Appliances: EB/BO/BX/BOP Ovens bubbles. Fit the stand mixer with the dough hook attachment, remove the bowl from the Heating Mode(s): Dough Proofing / Baking Stone oven and on medium low speed add the remaining flour in ½ cup scoops until the mixture Temperature(s): 100°F / 500°F just comes together. Increase the speed to medium high and knead the dough for 2 to 3 Required Accessories: Heating Element + Baking minutes until a smooth dough ball forms. Add the olive oil and gently roll the ball in the oil Stone + Support Rack + Pizza Peel + stand mixer to evenly coat. Place the bowl in the oven and proof for 40 minutes or until the dough has with bowl and dough hook + medium skillet doubled in size. Preparation Time: 1 hour 40 minutes including When the dough has proofed, turn it onto a lightly floured surface, punch it down and 80 minutes proofing time divide into two portions. Roll each portion into a ball and cover loosely with a flour sack Cooking Time: Approx 6 minutes per flatbread towel or plastic wrap. Makes: 2 flatbreads to serve 4 Meanwhile, prepare the topping. -
High Fiber Food List Food Servi Ng Size Calori Es Tota L
HIGH FIBER FOOD LIST FOOD SERVI CALORI TOTA FOOD SERVI CALORI TOTA NG ES L NG ES L Vegetable SIZE FIBER Breads SIZE FIB ER Artichokes ½ cup 37 (Gram2.77 Black 1 slice 68 (Gram1.72 s) Bread s) Asparagus ½ cup 25 1.48 Bran 1 slice 87 2.09 Broccoli ½ cup 26 3.5 CornbreadBread 1 med 191 1.6 Brussel ½ cup 33 2.79 Crackers piece1 13 0.12 Sprouts (Saltines) regular Carrots ½ cup 35 2.42 Crackers 1 27 0.24 (Graham) square Celery ½ cup 10 1.08 Cracked 1 slice 69 1.66 Wheat Bread Corn ½ cup 66 4.67 French 1 slice 69 0.42 Bread Cucumber ½ cup 7 0.78 Multigrain 1 slice 63 1.51 Bread Eggplant ½ cup 13 0.96 Pumpernic 1 slice 68 1.72 kel Bread Green ½ cup 62 3.36 Rye Bread 1 slice 68 1.72 LettucePeas ½ cup 4 0.41 White 1 slice 67 0.4 Bread Potato ½ cup 85 1.95 Whole 1 slice 69 1.66 Wheat Spinach ½ cup 27 3.51 BreadGrains/Pa Tomato ½ cup 17 1.35 Barleysta ½ cup 350 8.26 Zucchini ½ cup 22 2.34 Cornmeal ½ cup 251 5.18 Beans Egg 2 185 1.27 Noodles ounces Black-eyed ½ cup 99 2.92 Flour ½ cup 170 3.14 BrownPeas ½ cup 120 8.43 Buckwhea ½ cup 154 5.22 Green/StriBeans ½ cup 18 2.23 Ryet ½ cup 209 2.01 Kidneyng Beans ½ cup 120 8.43 White ½ cup 200 5.34 LentilsBeans ½ cup 116 5 Whole ½ cup 231 1.25 Wheat Lima ½ cup 90 4.5 Macaroni 2 190 5.61 Beans Noodles ounces (Whole Wheat) Navy ½ cup 122 8.57 Rice, 2 311 1.42 NorthernBeans ½ cup 122 8.57 Rice,white ounces½ cup 369 5.58 Beans brown Pinto ½ cup 120 8.48 Spaghetti 2 237 1.28 RedBeans Beans ½ cup 120 8.43 Cereals ounces Wax/Yello ½ cup 18 1.62 Bran 1 ounce 71 8.38 w Beans White ½ cup 122 8.57 Corn 1 ounce 110 0.51 -
Yeast Breads on the Rise
OHIO STATE UNIVERSITY EXTENSION 4-H 462 FOR USE IN 2021 For an accessible format of this publication, visit cfaes.osu.edu/accessibility. Yeast Breads on the Rise Updated to include MyPlate Name:_____________________________________________________ _______________ Age (as of January 1 of the current year): _____________________________________ County: __________________________________________________________________ Club Name: _______________________________________________________________ Advisor: __________________________________________________________________ 1 FOR USE IN 2021 Copyright © 2016, 1999, The Ohio State University Ohio State University Extension embraces human diversity and is committed to ensuring that all research and related educational programs are available to clientele on a nondiscriminatory basis without regard to age, ancestry, color, disability, gender identity or expression, genetic information, HIV/AIDS status, military status, national origin, race, religion, sex, sexual orientation, or veteran status. This statement is in accordance with United States Civil Rights Laws and the USDA. Greg Davis, Ph.D., Interim Director, Ohio State University Extension For Deaf and Hard of Hearing, please contact Ohio State University Extension using your preferred communication (e-mail, relay services, or video relay services). Phone 1-800-750-0750 between 8 a.m. and 5 p.m. EST Monday through Friday. Inform the operator to dial 614-292-6181. 8/15—500—A&B Printing 2 FOR USE IN 2021 Yeast Breads on the Rise Authors Technical