A Flavor for Everybody!
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Hand Made. Hand Approved
// Class Schedule Happenings FEBRUARY 2020 cooksofcrocushill.com Guest Chef WHAT CHOUX TALKING ABOUT?! CROISSANTS 101 Ryan Siess Randi Madden SW SATURDAY, FEBRUARY 8, 10 AM – 12:30 PM, $80 MPLS SUNDAY, FEBRUARY 23, 11 AM – 1:30 PM, $85 Cooks has been hosting world-renowned chefs in the Twin Cities for more than 30 years. Luminaries such as Marcus Samuelsson, Thomas Keller Pronounced "pot ah SHOO" (à vos souhaits!), French specialty pâte à In Paris, you can't walk two blocks without coming across a small and Sean Brock — not to mention local all-stars like Gavin Kaysen, Paul choux might mean "cabbage paste," but it's got nothing to do with the boulangerie pulling fresh-baked croissants out of an oven. Around Berglund and Ann Kim — regularly bring their skills and passion to our crunchy vegetable. Instead, it's a versatile dough that forms the base here, not so much. In this hands-on class, Chef Randi will show you kitchens. for some of the dreamiest, must-have pastries on the planet. Think how to make light, flaky, buttery croissant dough, roll it out and create cream puffs, éclairs and profiteroles. (If that's what cabbages tasted beautiful pastries that you don't need a passport to get! LYNNE AND PAUL POP-UP DINNER like, we'd all be farmers.) In this hands-on class, Chef Ryan reveals the Paul Berglund and Lynne Rossetto Kasper secrets of these divine desserts. Traditional Croissant; Pain au Chocolat; Sweet Ricotta Pinwheels; Two Savory Croissants. $ SP FRIDAY, FEBRUARY 7, 6:30 PM – 8:30 PM, 90 Chocolate-Dipped Vanilla Pastry Cream-Filled Éclairs; Crème Chantilly Cream Puffs; Fresh Herb and Gruyère Gnocchi with Gorgonzola Cream SP SATURDAY, FEBRUARY 8, 6:30 PM – 8:30 PM, $90 PARISIAN SWEET PASTRIES Sauce. -
Minnesota Cottage Foods Law
MINNESOTA COTTAGE FOODS LAW Minnesota Statute 28A.152 Cottage Foods Exemption NON-POTENTIALLY HAZARDOUS FOODS FACT SHEET As of July 1, 2015, individuals can sell non-potentially hazardous (NPH) foods made in their home kitchens, without a license (Minnesota Statute 28A.152). Non-potentially hazardous (NPH) foods are foods that do not support the rapid growth of bacteria that would make people sick when held outside of refrigerated temperatures. These are the types of foods the Minnesota Cottage Foods Law exempt from licensing. MFMA has worked with the Minnesota Department of Agriculture, the Minnesota Department of Health, and the University of Minnesota Extension Food Safety Team to compile this list. If a food item is not on this list, contact your local Minnesota Department of Agriculture Food Inspector for more details. To find the contact information for your local MDA food inspector, call (651) 201-6027 or email [email protected]. LIST UPDATES This list will be reviewed periodically and updated as needed. When the list is updated, the revision date for this document will be changed and MFMA will send an email to everyone on our contacts list. To ensure that you receive these updates, please go to MFMA’s website www.mfma.org and sign up for our elist. This list was last updated: December 20. 2019 USING THIS LIST For ease of use, this list is divided into Food Type categories. Each category lists three options: Allowed Foods, Not Allowed Foods, and Exceptions. All foods listed in the “Exceptions” column need extra information and we strongly recommend you contact the MDA to discuss the potential risks associated with the “Exceptions” foods. -
EASTER SUNDAY BRUNCH ~OFFERED from 10AM to 2PM~
EASTER SUNDAY BRUNCH ~OFFERED FROM 10AM to 2PM~ BISCUITS & GRAVY Warm Homemade Biscuits, Sausage Gravy, Fried Egg & Home Fries 12 Add Fried Chicken 7 THE TOAST Homemade Guacamole, Cherry Tomatoes, Arugula and Sweet Corn Salad, Everything Seasoning & Poached Egg 14 FRENCH TOAST CASSEROLE Thick Challah Bread Topped with Banana Chip & Oatmeal Crumbles & Fresh Banana, Dark Rum and Banana Liqueur Sauce 15 BUTLER & MAIN Two Eggs Any Style – Sausage or Bacon – Home Fries – Choice of Toast 14 SUP SHORTY Sweet Chili Soy Braised Short Ribs, Cheddar Grits, Fried Egg, Jalapenos & Crispy Onions 14 CRAB BENEDICT Poached Eggs over Bridgets’ House Crab Cake & English Muffin with Old Bay Hollandaise Sauce 20 MEATY HANGOVER CURE BURGER Scrapple, Pork Roll, Bacon Jam & Pepper Jack Cheese, Fried Egg & Home Fries 19 MONTE CRISTO French Toast, Pork Roll, Swiss Cheese, Fried Egg & Maple Syrup 14 LOBSTER SCRAMBLE BOWL “Alley” Home Fries, Scallions & Old Bay Hollandaise Sauce 18 BRIDGETS CHEESESTEAK BURRITO Filet Mignon, Scrambled Eggs Caramelized Onions, Mushrooms, Pepper Jack Cheese and Scallions with Au Poivre Sauce & Home Fries 19 MILAN SALAD Chopped Iceberg Lettuce, Shrimp, Hard Boiled Egg, Nueskes Smoked Bacon, Grape Tomatoes & Russian Dressing 12 ARUGULA SALAD Candied Pecans, Dried Cranberries, Goat Cheese & Champagne Vinaigrette 11 BRAISED SHORT RIBS 12 Hour Braised Ribs, Roasted Tomato Beef Jus, Potato du Jour & Garlic Green Beans 18 ATLANTIC SALMON Grilled Salmon, Bridgets Fried Rice with Bell Peppers, Bean Sprouts, Scallions & Teriyaki Glaze 24 KIDS OFFERINGS $10 MEATS $6 SIDES $5 French Toast Neuskes Bacon Cheddar Grits Mini Butler & Main Sausage Homemade Muffins Chicken Fingers & Home Fries Scrapple “Alley” Home Fries Pork Roll Homemade Biscuits with Jam *Consuming Raw or Under-cooked Meats, Poultry, Seafood, Shellfish & Eggs* May Increase Your Risk of Food Borne Illness . -
Gloriette Speisekarte 2015 MAIL.Pdf
kaffee und kaffeespezialitäten Kleiner Brauner oder Mocca 3,10 € Single espresso (G) Großer Brauner oder Mocca 4,90 € Double espresso (G) Wiener Melange, Verlängerter 4,70 € Viennese coffee with milk, extended single espresso black or with milk (G) Cappuccino, Cafe Latte 4,90 € Single espresso or with additional milk (G) Kanne Kaffee 5,80 € Pot of coffee (G) Einspänner 5,20 € Double espresso with whipped cream (G) Häferlkaffee 5,50 € Extra large cup filled with viennese coffee and whipped cream (G) Schokochino 5,50 € Viennese coffee with milk and chocolate (G) Pharisäer (Mocca mit Rum und Schlag) 7,60 € Double espresso with rum and whipped cream (G) Kaffee Advocat (mit Eierlikör und Schlag) 8,10 € Double espresso with advocaat and whipped cream (G) Kaffee Mozart (mit Schokolikör & Schlag) 8,10 € Double espresso with choco liqueur and whipped cream (G) Kaffee Maria Theresia (Mocca mit Orangenlikör & Schlag) 8,10 € Double espresso with orange liqueur and whipped cream (G) Irish Coffee 8,10 € Double espresso with irish whiskey and whipped cream (G) Heisse Schokolade mit Schlag 4,70 € Hot chocolate with whipped cream (F, G) Heisse Schokolade mit Schlag im großen Häferl 5,50 € Extra large cup hot chocolate with whipped cream (F, G) Heisse Schokolade mit Rum und Schlag 6,20 € Hot chocolate with rum and whipped cream (F, G) Schoko Orange (Heisse Schokolade mit Orangenlikör & Schlag) 6,40 € Hot chocolate with orange liqueur and whipped cream (F, G) Glas Milch, Sojamilch oder Joghurt 3,00 € Glass of milk, soya milk or yoghurt (G) Milchmixgetränke je nach Saison 6,50 € Milkshake (strawberry, banana, vanilla, chocolate) (F, G) tee Glas Ceylon Tee, Kamille, Pfefferminz, Hagebutte od. -
Desserts & Beverages
desserts & beverages PLATED & SERVED | 6.95 PER PERSON | 25 PERSON MINIMUM PER ITEM 5flavors cheesecake fusion from the bakery STRAWBERRY SHORTCAKE CHEESECAKE 5FLAVORS FAMOUS BUTTER CAKE new york style cheesecake, sweet wine-soaked strawberries and rum gooey butter cake dusted with powdered sugar and topped with spiked whipped cream seasonal fruit compote FRUIT & CREAM CHEESECAKE MOLTEN CHOCOLATE LAVA CAKE new york style cheesecake topped with seasonal fruit compote and moist chocolate bundt cake filled with a dark chocolate truffle and streusel crumb topping garnished with fresh strawberries CHEESECAKE BROWNIE ITALIAN CREAM CAKE new york style cheesecake topped with brownie bite, whipped cream lemon-soaked cream cake filled with lemon mascarpone mousse and and chocolate shavings finished with powdered sugar CARAMEL COFFEE CHEESECAKE new york style cheesecake topped with caramel drizzle, kahlua spiked CARROT CAKE whipped cream and cacao nibs layers of moist carrot cake with rich buttercream frosting finished with candied walnuts and caramel drizzle gourmet bread pudding CHOCOLATE TART rich chocolate mousse in an edible chocolate shell garnished with fresh BANANAS FOSTER with caramelized bananas, whipped cream and candied walnuts berries (gf) MAPLE-PECAN BOURBON SLICED PIE with maple bourbon sauce, toasted pecans and candied bacon fresh, seasonal and everchanging variety TRIPLE CHOCOLATE CHIP MINI CUPCAKE TRIO with dark and milk chocolate chips and white chocolate cream sauce red velvet, chocolate and vanilla bean BEVERAGES priced per gallon | includes premium disposable cups FRESH SQUEEZED LEMONADE | 20.00 STRAWBERRY LEMONADE | 24.00 LAVENDER-THYME LEMONADE | 24.00 FRESH BREWED COFFEE | 20.00 INFUSED ICE WATER | 10.00 citrus with lemon, lime and grapefruit cucumber-lime with fresh mint cucumber-lemon strawberry-basil with lemon FRESH BREWED ICED TEA | 20.00 traditional black southern-style sweet honey citrus raspberry peach tea-lemonade 17. -
Classic Flavors
Classic Flavors (available in all sizes) *Keep in mind that the flavor components will be incorporated and configured per the decorators’ discretion in order to accommodate the cake size and custom decoration you’re looking for. All Flavor cakes are approximately 5” tall and come with three layers of cake and two layers of filling. Be advised that we do not make vegan cakes. Instead, we offer plenty of vegan cupcake flavors as a great alternative. We do make gluten-free cakes. Most of the flavors listed below are available in gluten-free. *Flavors that are not available in gluten-free will be denoted with a red star.* Classic Vanilla Vanilla cake, vanilla buttercream Classic Chocolate Chocolate cake, vanilla buttercream Vanilla Chocolate Vanilla cake, chocolate buttercream Classic Marble Marbled vanilla and chocolate cake, vanilla buttercream Classic Funfetti Funfetti cake, vanilla buttercream Classic Fruit Filling Vanilla or chocolate cake, fruit compote, curd, or buttercream (fruit filling flavors include Strawberry, Raspberry, Lemon, Lime, and Apple when in season) *Cookies ‘n Cream Chocolate cake, Oreo cookies ‘n cream buttercream Decadent Chocolate Chocolate cake, chocolate ganache Red Velvet Red velvet cake, cream cheese Black Bottom Chocolate cake, cream cheese & mini chocolate chips Snickerdoodle Cinnamon cake, cinnamon cream cheese Chocolate Peanut Butter Chocolate cake, rich peanut butter Salted Caramel Chocolate cake, salted caramel buttercream Luscious Lemon Lemon cake, lemon curd or buttercream Coconut Coconut cake, vanilla -
PREDICCIÓN DE LA VIDA ÚTIL DE CHIFLES DE PLÁTANOS (Musa Paradisiaca) MEDIANTE MODELOS MATEMÁTICOS”
UNIVERSIDAD NACIONAL AGRARIA LA MOLINA ESCUELA DE POSGRADO MAESTRÍA EN TECNOLOGÍA DE ALIMENTOS “PREDICCIÓN DE LA VIDA ÚTIL DE CHIFLES DE PLÁTANOS (Musa paradisiaca) MEDIANTE MODELOS MATEMÁTICOS” Presentada por: JAIME EDUARDO BASILIO ATENCIO TESIS PARA OPTAR EL GRADO DE MAGISTER SCIENTIAE EN TECNOLOGÍA DE ALIMENTOS Lima – Perú 2015 “PREDICCIÓN DE LA VIDA ÚTIL DE CHIFLES DE PLÁTANOS (Musa paradisiaca) MEDIANTE MODELOS MATEMÁTICOS” RESUMEN Se realizó el modelamiento de la vida útil de chifles de plátano a diferentes condiciones de almacenamiento, obteniéndose un software para predecir la vida útil considerando dos factores de calidad: pérdida de crocantez por ganancia de humedad y rancidez oxidativa. La ganancia de humedad fue modelado con la isoterma de sorción, ley de Fick y ley de Henry. El modelo obtenido fue integrado por el método de Simpson para obtener el tiempo de vida que es tiempo para llegar a la actividad de agua crítica (awc) que fue obtenido por evaluación sensorial. Se encontró que la isoterma de sorción es de tipo II ajustándose mejor al modelo Smith (R² > 0,99), la awc es 0,4676, el tiempo de vida predicha por ganancia de humedad oscila entre 41,5 a 386,2 días, disminuyendo cuando la temperatura, humedad relativa y permeabilidad del empaque aumentan. La determinación de tiempo de vida por rancidez se realizó por pruebas aceleradas a 30, 40, 50 y 55°C, evaluándose el valor de peróxido (PV), determinándose el orden de reacción (n), velocidad de reacción (K) y la energía de activación (Ea), estableciéndose el modelo de deterioro, con el valor inicial y el límite de valor de peróxido de 10 meq 02/kg se realizó la predicción de vida útil. -
Official Virtual Bake-Off Cookbook Here
Devil’s Food Oreo Cookies and Cream Cake…………………………………………………………………..………………………..Page 1 Focaccia Bread…………………………………………………………………………………………………………………………………………Page 2 SCHWARZWAELDER KIRSCH TORTE (Black Forest Cherry Cake)……………………………………………………………….Page 3 Kristen’s Cakesicles Recipe……………………………………………………………………………………………………………………….Page 4 Tyler’s Blonde Brownie Crisps…………………………………………………………………………………………………………………..Page 5 German Chocolate Cupcakes…………………………………………………………………………………………………………………….Page 6-7 Coffee Cake with a Kahlua Buttercream Frosting………………………………………………………………………………………Page 8 “Our Family Secret Creamy, Buttery Vanilla Chocolate Chip Cake covered with Vanilla Buttercream”………………………Page 9 Simple Strawberry Cake……………………………………………………………………………………………………………………………………………Page 10 Devil’s Food Oreo Cookies and Cream Cake Ingredients: 1 pkg. devil’s food cake mix 4 squares semi-sweet chocolate (Bakers) ¼ cup butter 1 pkg. (8oz) cream cheese softened ½ cup sugar 2 cups cool whip whipped topping (thawed) 12 Oreo cookies, coarsely crushed Directions Heat oven to 350F Prepare cake batter and bake in 2 (9 inch) round pans as directed on package. Cool cakes in pans 10 minutes, then move to wire racks and cool completely. Microwave chocolate and butter in small bowl on high 2 minutes, or until butter is melted. Stir until chocolate is completely melted. Cool 5 minutes. In large bowl beat cream cheese and sugar with mixer until well blended. Gently stir in cool whip and crushed cookies. Place 1 cake layer on plate, spread with cream cheese mixture. Top with remaining cake layer. Spread top with chocolate glaze, add one Oreo cookie to center of cake and 2 Oreo cookies crushed around top (if desired) let stand 10 minutes or until firm. Keep Refrigerated. Enjoy! Lana Tropeano, Recreation and Cultural Arts Department Focaccia Bread Ingredients: 24 ounces bread flour 7 grams active dry yeast 16 ounces warm water 1 tablespoon granulated sugar 2 ounces olive oil 1 teaspoon salt Directions: • Take one cup of the warm water and add yeast/sugar. -
Short Cut Manual
SHORT/CUT™ FOR WINDOWS Table of Contents Thank You.............................................................2 Keys to a Better Cookbook...................................3 Please Remember .................................................5 Installation ...........................................................7 Windows Commands You Should Know..............8 Additional Commands That May Be Useful.....10 The Typing Begins The Welcome Screen.....................................11 Select Your Section Divider Names.............11 The Main Menu ............................................14 Enter/Edit Recipes .......................................16 The Recipe Screen ........................................17 Publisher’s Choice Recipes ..........................22 Tips on Typing Difficult Recipes The Multi-Part Recipe .................................23 The Very Long Ingredient............................26 The Mixed Method Recipe ...........................27 Recipe Notes .................................................28 The Poem ......................................................29 Proofreading .......................................................30 The Final Steps ..................................................32 Appendix The Top Ten (Most Common Mistakes) ......36 Abbreviations................................................37 Dictionary and Brand Names......................38 -1- THANK YOU for selecting the original Short/Cut™ personalized cookbook computer program. This easy-to-follow program will guide you through the -
Risk/Benefit Evaluation of Traditional and Novel Formulations for Snacking: Acrylamide and Furfurals As Process Contaminants
Risk/benefit evaluation of traditional and novel formulations for snacking: Acrylamide and furfurals as process contaminants M. Mesías, C. Delgado-Andrade, F.J. Morales Institute of Food Science, Technology and Nutrition, ICTAN-CSIC, Madrid 28040, Spain ABSTRACT Novel alternatives for snacking contain ingredients such as pseudo-cereals, roots or legumes, which offer health related benefits to consumers. Alternative technological processes have been introduced within the snack industry that encompass valued sensorial characteristics and improve nutritional quality of the new formulations. However, the impact of the novel formulations on the exposure to process contaminants must also be carefully evaluated. The present study investigated the occurrence of acrylamide, hydroxymethylfurfural (HMF) and furfural in novel formulations and compared this with that seen in traditional snacks. Some novel snacks presented high levels of acrylamide, specifically chips with a potato- based dough (1252–1393 µg/kg) and chips made from other vegetables (carrot chips: 958 µg/kg; beet chips: 908 µg/kg). These samples demonstrated concentrations that exceeded those observed in traditional snacks (44–671 µg/kg). The average values of HMF and furfural in the novel formulations were also significantly higher than traditional ones (approximately 2.5- and 3-fold, respectively). The snack manufacturing industry should consider the nutritional and sensorial improvements gained through the application of alternative technological process or the addition of health-promoting ingredients in the design of innovative snacks. This must be considered alongside toxicological aspects which reduce the content of process contaminants. KEYWORDS: Traditional snacks, Acrylamide, Hydroxymethylfurfural, Furfural, Exposure, Food analysis, Food composition 1. INTRODUCTION The consumption of snacks has increased in recent decades, becoming part of the dietary habits and lifestyle of many consumers (MAPAMA, 2017). -
Dark Chocolate Banana Chip
ITEM NUMBER: 4405 PRODUCT NAME: DARK CHOCOLATE BANANA CHIP Nutrients Per Serving Per 100g Nutrients Per Serving Per 100g Calories (kcal) 189.37 493.42 Dietary Fiber (g) 2.31 6.01 Calories from Fat (kcal) 105.11 273.87 Total Sugars (g) 15.02 39.14 Fat (g) 11.68 30.43 Protein (g) 1.44 3.76 Saturated Fat (g) 7.57 19.73 Vitamin A - IU (IU) 1.27 3.32 Trans Fatty Acid (g) 0.03 0.07 Vitamin C (mg) 0.01 0.01 Cholesterol (mg) 2.25 5.86 Calcium (mg) 10.09 26.29 Sodium (mg) 15.38 40.06 Iron (mg) 1.19 3.11 Carbohydrates (g) 23.87 62.21 Updated 10.2017 Nutrition Facts Panel is a camera ready graphic. Page 1 Confidentiality: This specification and the information contained within it remains the property of this company and must not be disclosed to any third party without the prior written permission of the company. ITEM NUMBER: 4405 PRODUCT NAME: DARK CHOCOLATE BANANA CHIP INGREDIENTS: Dark Chocolate (sugar, chocolate liquor, cocoa butter, chocolate liquor processed with alkali, butterfat, soy lecithin [an emulsifier], natural vanilla flavor, salt), Banana Chips (bananas, coconut oil, sugar, natural banana flavor), Water, Gum Arabic, Confectioners Glaze, Modified Starch (tapioca), Natural and Artificial Banana Flavor (corn oil and/or soybean oil, natural and artificial flavors), Vegetable Oil (coconut oil, canola oil). Contains Milk, Soy. Manufactured in a plant that processes peanuts, tree nuts, soy, wheat (gluten), eggs and dairy products. Updated 10.2017 Nutrition Facts Panel is a camera ready graphic. -
Polycyclic Aromatic Hydrocarbons in Banana Chips
© Crown Copyright -2014 Investigation into polycyclic aromatic hydrocarbons (PAHs) in banana chips Report to the Food Standards Agency July 2017 The Food and Environment Research Agency Sand Hutton York YO41 1LZ UK Tel: +44(0)1904 46 2000 Web: www.defra.gov.uk/fera Email: [email protected]/ [email protected] Investigation into polycyclic aromatic hydrocarbons (PAHs) in banana chips Report Number: FD 12/14 Authors: J.Holland, A.Fernandes, J.Stewart, M.Holland, M.Rose Date: July 2014 Sponsor: UK Food Standards Agency Food Standards Agency Chemical Safety Division 3rd Floor, Aviation House 125 Kingsway LONDON WC2B 6NH Sponsor's Project Number: A56FW001 FERA Contract Number: A2FY 1200 FERA File Reference: FLN 9237 Principal Workers: L.Greene, M.Holland, L.Lister, J.Stewart, J.Holland Team Leader: E Bradley Distribution: 1. Dr David Mortimer 2. Dr Martin Rose 3. Dr Alwyn Fernandes 4. FLN 9237 5. FERA information Centre Contents Executive Summary .......................................................................................................... 5 1. Study Background ........................................................................................................ 6 2. Study Experimental ...................................................................................................... 7 2.1 Sample Collection and Preparation ............................................................................. 7 2.2 Contaminants measured – Specific Analytes ............................................................... 7