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2013 Recipe Index
2013 RECIPE INDEX 1 fine cooking • 2013 RECIPE INDEX FINECOOKING.COM 2013 RECIPE INDEX This recipe index covers Fine Cooking issues 121 to 126. Issues are numbered as follows: 121 (Feb/Mar), 122 (Apr/May), 123 (June/July), 124 (Aug/Sept), 125 (Oct/Nov), 126 (Dec/Jan). If you are unable to print this index and would like a free copy, please call customer service at 800-477-8727, Monday through Friday, 9 am–5 pm et. Issue Page Issue Page Issue Page Appetizers & Snacks Warm Chicken Pâté 126 43 Panang Curry Beef with Basil 126 16 Beef Kebabs with Cherry Peppers Parmesan-Panko Steaks and Oregano 123 24 Warm Spiced Olives 126 39 with Fresh Tomato Salsa 124 19 Buttermilk-Battered Onion Rings 121 51 Yuca Fries with Garlic Mojo 121 22 Rosemary-Rubbed Rib-Eye Collard Green Crostini with Zucchini Casino 126 42 with Charred Red Onions 121 44 Blue Cheese and Grape-Apple Relish 125 44 Sear-Roasted Beef Tenderloin 126 56 Country Ham Relish 122 69 Beans, Grains & Rice Sear-Roasted Sirloin Tip Steaks Bangladeshi-Style Kitchri 122 56 Cranberry-Pecan Croutons with with Café de Paris Butter 123 25 Gruyère and Rosemary 126 41 Black Rice Salad with Sugar Snap Seared Carpaccio-Style Shoulder Peas and Avocado 122 52 Creamy Crab and Artichoke Dip 126 43 Petite Tender with Spinach 124 58 Cajun-Style Chicken and Sausage Fried Chickpeas with Garam Masala 126 40 Sirloin Tip Steak Sauté with Jambalaya 121 54 Leeks and Asparagus 123 25 Garlicky Grilled Portobellos Caramelized Onion Risotto 121 48 with Breadcrumbs 124 55 Spaghetti and Meatballs 125 35 Chicken and Parsnip -
1965 Household Questionnaire
National Analysts, Inc. SURVEY OF FOOD CONSUMPTION Budget Bureau ::40-6512 Philadelphia, Pa. 19107 IN THE UNITED STATES: 1965-66 Study #1-500 Expiration Date 6-30-66 HOUSEHOLD FORM Segment M. CONFIDENTIAL REPORT Time Period Covered for HH Data (Sections B and C) Household /~ Beginning: 7 days ago Ending: Day of Interview (CIRCLE ONE) Interviewer (No.) Man th (CIR- Month Monday 1 CLE Tuesday 2 (Name) Day ONE) Day Wednesday 3 'After Morning (M) Meal 1 Including (M) Meal Thursday 4 / After Noon (N) Meal Including (N) Meal Friday 5 Saturday 6 After Evening (E) Meal Including (E) Meal Sunday 7 Day Covered for Individual Data (Section D) Interviewing period: Yesterday: (CIRCLE ONE) Spring '65 1 Monday 1 Summer '65 2 Fall '65 3 Tuesday 2 Winter '66 4 Wednesday 3 Thursday 4 Friday 5 Saturday 6 Sunday 7 INTRODUCTION: SECTION C Now, I would like to find out what foods from your household food supply were used during the past seven days, that is, from last day after the M/N/E n meal, to today after theM/N/E meal. (SHOW RESPONDENT CALENDAR). Tell me about each food that was used. (HAND R. CARD/?2) This card tells you which foods to include and which foods to leave out. G'~ INCLUDE: DON'T INCLUDE: . Foods eaten in the household. 1. Foods sold or given away to people outside of the household. 2. Foods carried from household food supplies and eaten away from home. 2. Animal food purchased for pets that is not commonly eaten by people; for 3. -
Small Plates Salads Entreés Dessert
September 2020 SMALL PLATES ENTREÉS POTLIKKER WINGS PIRI PIRI CHICKEN Crispy Collard Greens Grilled Chicken Leg Quarter, Kitchen Pepper, 10 Sweet Potatoes, Field Peas, Benton’s Bacon SOUP BEANS 25 Cured Pork, Pickled Peppers, Potato Rolls VANDELE PORK CHOP & BUTTERED APPLES 11 Poached Gala Apple, Farm & Sparrow Farro, Apple-Bacon Crumble FRIED OKRA 31 House Hot Sauce 8 BRAISED BEEF CHEEKS & RICE Braised Cheeks, Beef Jus, Carolina Gold CABBAGE AND MUSHROOM PANCAKE Sticky Rice, Hot Slaw Kimchi Napa Cabbage, Chow Chow Mayo, Hot 28 Sauce Vinaigrette, Benne Togarashi, Crispy Peas GRILLED SKIRT STEAK & POTATOES 14 Hickory Nut Gap, Crispy Fingerlings, Charred Onion Vinaigrette, Herb Salad SHRIMP SUYA 30 Grilled Shrimp Skewers, Sweet Pepper & Red Onion Salad, Suya Spice SUNBURST TROUT & SCALLOPS 14 Spoonbread, Apple Cider Broth 31 LIVER AND PICKLES House Cured Ham Heart & Coppa, Chicken COCONUT COLLARD & RED RICE Liver Mousse, Pickles, Hibiscus Mustard, Fresh Curry Leaf, Seed Salsa Cured Egg Yolk, Cornmeal Lavash 20 19 BAKED MACARONI & CHEESE Cast Iron Baked DESSERT 7 FIG BREAD PUDDING POTATO ROLLS Toffee, Fresh Figs, Buttermilk Whip Kitchen Pepper Butter 8 7 THE RHU’S HUMMINGBIRD CAKE Banana Pudding, Banana Jam, Kitchen Pepper Ice Cream SALADS 8 LOCAL GREENS & YOGURT CHEESE Arugula, Shaved Vegetables, Strawberry SWEET POTATO-BENNE CHESS PIE Vinegar, Benne Seeds, Candied Nuts Rye Pie Crust, Sweet Cheese, 12 Herb & Nut Sweet Potato Caramel 8 COLLARD & PEAR SALAD Pontiac Pears, Collard Mignonette, Fried Chicken Skins 11 35 Eagle St, Asheville, NC 28801 • @benneoneagle • www.benneoneagle.com * Items may contain raw or undercooked ingredients. Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of food borne illness, especially if you have certain medical conditions. -
Small Plates Entreés Dessert
December 2020 SMALL PLATES ENTREÉS XAWAASH SPICED WINGS ROASTED HALF CHICKEN Cilantro Coconut Sauce Collard Green Salsa Verde, Sweet Potato, 10 Sorghum Alabama Sauce, Piri Piri Sauce 26 FARM & SPARROW SPLIT PEA SOUP Benton’s Country Ham, Fermented FARM & SPARROW SUCCOTASH Brussels Sprouts Sea Island Red Peas, Black Eyed Peas, 11 South East Farms Bacon, Vandele Farms Chorizo, Fried Peas FRIED CAROLINA GOLD RICE BALLS 26 Ashe County Cheddar, SE Farms Bacon, Sweet Potato, TG Meadow Cheese, Lardo BEAR CREEK OXTAILS 14 Anson Mills Carolina Gold Rice, Farm & MUSHROOM TOAST Sparrow Peas, Crispy Plantains 29 Local Mushrooms, Cream, The Rhu’s Sourdough Levain 16 GRILLED STRIP STEAK* Hickory Nut Gap Beef, Country Gravy, NC RED SHRIMP Crispy Potato Wedges, Smoked Pepper Salt Smoked Ham Heart, Persimmons, Shaved 32 Fennel, Buttermilk Dressing 15 SUNBURST TROUT & SCALLOPS Smoked Scallop, Spoonbread, GIZZARDS AND PICKLES Lobster Broth 31 Fried Chicken Gizzards, HNG Cured Meats, Pickles, Mustard, Cornmeal Lavash, Chicharron, Local Cheese COLLARD PURLOO 19 Black Rice Grits, Gaining Ground Collards & Kale, Lemon Yogurt, Scallions BAKED MACARONI & CHEESE 21 Farm Cheese, Mornay Sauce 8 CAESAR SALAD Smoked Scallops, Smoked Trout Dressing, Garlic Croutons, Farm Greens LOCAL GREENS 22 Gaining Ground Farms Vegetables, Apple Cider Vinaigrette 14 DESSERT SWEET POTATO-BENNE CHESS PIE Rye Pie Crust, Whipped cream POTATO ROLLS 8 Whipped Butter 7 FIG-WALNUT BREAD PUDDING Toffee, Buttermilk Whipped Cream, Eggnog Anglaise 8 HUMMINGBIRD CAKE Banana Pudding, Apple Butter, Ice Cream 8 35 Eagle St, Asheville, NC 28801 • @benneoneagle • www.benneoneagle.com * Items may contain raw or undercooked ingredients. Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of food borne illness, especially if you have certain medical conditions. -
Reimbursable Foods in the Food Program
Reimbursable Foods in the Food Program Key: BR=Breakfast SN=Snack Category Food Item Food Item Food Item Meat / Alt Beef Beef Barbecue Beef Stix Pot Roast Beef Franks Beef Tips Roast Beef Beef Ground Braunschwieger Round Steak Beef Jerky Brisket Sausage - Beef Beef Liver Chuck Roast Stew Meat - Beef Beef Lunchmeat Corn Dog Veal Beef Meatballs Corned Beef Vienna Sausage Beef Ribs Meat Spread Chicken Chicken Breasts Chicken Legs Chicken Thighs Chicken Franks Chicken Liver Stew Meat - Chicken Chicken Gizzards Chicken Lunchmeat Whole Chicken Chicken Ground Chicken Nuggets / Stix Seafood Catfish Fish Fillets Shrimp Clams Fish Sticks Tuna Crab Salmon Pork Bratwurst Pork Chops Pork Roast Canadian Bacon Pork Ground Sausage - Pork Ham Pork Lunchmeat Spare Ribs Pepperoni Pork Meatballs Stew Meat – Pork Turkey Turkey Breast Turkey Ham Turkey Roast Turkey Franks Turkey Lunchmeat Whole Turkey Turkey Ground Turkey Meatballs Lamb Lamb Cheeses American Cheese Colby Cheese Pimento Cheese Cheddar Cheese Cottage Cheese Ricotta Cheese Cheese and Macaron (homemade)i Fried Cheese Sticks String Cheese (homemade) Lowfat Cheese Swiss Cheese Cheese Spread / Food Mozzarella Cheese Beans Baked Beans Great Northern Beans Pork & Beans Bean Soup Lima Beans Red / Kidney Beans Garbanzo Beans Navy Beans Refried Beans Chick Peas Pinto Beans Peas Black-eyed Peas Lentils Split Pea Soup Dried Green / Yellow Peas Eggs Egg, cooked Peanut Butter Peanut Butter (snack only) Peanut Butter & Meat / Alternate Yogurt Yogurt Seeds Pumpkin Seeds (snack only) Sesame Seeds (snack only) -
1965 Foods Used in the Household Codebook
National Analysts, Inc. Study #1-500 Way % 1965 Foods Used in the Household: ADDITIONAL WEIGHTS OF MEDI~, LARGE AND S~4A]'.r. FRESH VEGETABLES, AND FRUITS For Use in Survey of Food Consumption of Households, 1965 - Page and item Description.of Size number in Medium or not Section C Vegetable Unit Specified ~qmnll L~r~e of 1965 Weight in We{ght in Weight in Schedule Pounds Dimenslons Pounds Pounds Artichokes: l A (9) Globe-French 1 artichoke 0.55 0.46 0.83 1B (9) Jerusalem i artichoke .06 l c (9) Asparagus 6 spears .22 (6 spears) - -- bunch 2.00 1.00 2.50 Beets : 1 P (9) Greens only i bunch 1.00 .... z R.,s (9) With Tops 1 bunch 7 !2 tall X.25 .75 2.25 zo (9) Without Tops 1 bunch I.OO .75 2.50 1 ~eet .30 2-3½" ~a. .20 .50 i T (9) Broccoli bunch 2.00 i. O0 4. O0 Cabbage : l W (9) Green or white head 5.00 3.50 2. GO ( "reed.lg. ") 8.00(,,~. ,,) 1 X (9) Red head 2.50 2. OO 4. OO i Z (9) Chinese head ~. O0 3. OO ~. 50 Carrots: 2 A (9) With tops bunch i. O0 .... a B (9) Without tops 8 carrots 1.00 .6~ 2.50 Plastic ba~ 1.00 .... 2 E (9i Cauliflower head 2.00 5"x6" l.OO 3.50 2 ; (9) Celery bunch I. O0 .83 I. 25 2H (9) Celery knob 1 knob .04 .04 .06 2 ~ (9) Chard bunch .70 .50 I. -
NDSR 2015 Foods in the NCC Food and Nutrient Database
NDSR 2015 Foods in the NCC Food and Nutrient Database Baby Food animal crackers - cinnamon apple and sweet potato apples and chicken apples and ham breast milk cereal, jarred, mixed cereal with fruit, strained cereal, jarred, mixed cereal with fruit, junior cereal, jarred, mixed cereal with fruit, unknown type cereal, jarred, oatmeal with fruit, strained cereal, jarred, oatmeal with fruit, junior cereal, jarred, oatmeal with fruit, unknown type cereal, jarred, rice with fruit, strained cereal, jarred, rice with fruit, junior cereal, jarred, rice with fruit, unknown type cereal, jarred, unknown type cereal, instant - prepared, brown rice cereal, instant - prepared, mixed or multigrain cereal, instant - prepared, oatmeal cereal, instant - prepared, oatmeal with fruit cereal, instant - prepared, rice cereal, instant - prepared, rice with fruit cereal, instant - prepared, unknown type cereal, instant - unprepared, brown rice cereal, instant - unprepared, mixed or multigrain cereal, instant - unprepared, oatmeal cereal, instant - unprepared, oatmeal with fruit cereal, instant - unprepared, rice cereal, instant - unprepared, rice with fruit cereal, instant - unprepared, unknown type chicken, plain chicken, noodle dinner, strained chicken, noodle dinner, junior chicken, noodle dinner, unknown type chicken, and rice chicken, soup chicken, stew with noodles chicken, sticks cookies (baby), arrowroot cookies (baby), unknown baby cookie dessert, banana apple dessert, custard dessert, Dutch apple dessert, fruit, strained dessert, fruit, junior NCC -
MEC In-Person Dietary Interviewers Procedures Manual
MEC In-Person Dietary Interviewers Procedures Manual January 2012 TABLE OF CONTENTS Chapter Page 1 INTRODUCTION TO THE DIETARY INTERVIEW ................................... 1-1 1.1 Dietary Interview Component in the National Health and Nutrition Examination Survey ............................................................................ 1-1 1.2 The Role of the Dietary Interviewer ................................................... 1-3 1.3 Other Duties of the Dietary Interviewer ............................................. 1-4 1.4 Observers and MEC Visitors .............................................................. 1-5 2 EQUIPMENT, SUPPLIES, AND MATERIALS ............................................ 2-1 2.1 Description of the MEC Interview Room and Equipment .................. 2-1 2.2 MEC Interview Supplies and Other Equipment ................................. 2-1 2.2.1 Measuring Guides ............................................................... 2-1 2.2.2 Tape Recorder ..................................................................... 2-3 2.3 MEC Dietary Interviewer Materials ................................................... 2-3 2.3.1 Hand Cards .......................................................................... 2-3 2.3.2 Reminder Cards ................................................................... 2-4 2.3.3 Measuring Guide Package ................................................... 2-4 2.3.4 Audiotape Consent Forms ................................................... 2-5 2.4 Equipment Setup and Teardown Procedures -
DOCUMENT RESUME PS 019 123 Crediting Foods in Tne Child
DOCUMENT RESUME ED 324 133 PS 019 123 TITLE Crediting Foods in tne Child Care Food Program. Revised . INSTITUTION Food and Nutrition Service (DOA), Robbinsville, NJ. Mid-Atlantic Regional Office- PUB DATE Jun 88 NOTE 42p. PUB TYPE Guides General (050) EDRS PRICE MF01/PCO2 Plus Postage. DESCRIPTORS *Day Care Centers; Definitions; Early Childhood Education; *Family Dav Care; *Federal Programs; *Food Standards; Guidelines; *Nutrition; *School Age Day Care IDENTIFIERS *Reimbursement Programs ABSTRACT This modified version of a previously published title provides additional information on foods for which reimbursement may be obtained from the United States Department of Agriculture (USDA) by child care centers and family day care homes participating in the Child Care Food Program. Such foods, called creditable foods, are those that may be counted toward meeting the requirements for a reimbursable meal. Foods are determint:,1 to be creditable according to these faciors: tl) nutrient content; (2) customary function in a meal; (3, the degree to which they meet regulations governing the ChiLl Nutrition Programs;(4) the degree to which they meet the Foc-i and Drug Administration's Standards of Identity;(5) the degree to wnich they meet the USDA's standards for meat and meat products; and (6) agreement with administrative policy decisions on the crediting of particular foods. Preliminary contents offer definitions, explanations, and a chart listing amounts and types of food to be served to children 1 year of age and older. Discussion of food groups covers milk, meat and meat alternatives, vegetables and fruits, and bread and bread alternatives. It is emphasized that the lists include only items about which inquiries have been made or which have been credited incorrectly. -
SHEDS Dietary Tech Manual Appendices
APPENDIX A. BACKGROUND INFORMATION ON THE FOOD AND WATER CONSUMPTION DATAUSED IN SHEDS DIETARY Table A-1: An Example CSFII Food Diary (CSFII ID=28517-2-2: 1 yr, M, 13.6 kg) Consump Food Time of Amount SEQN Food Description tion Source Day (unit code) (gm) /1 1 7:00 AM Milk, cow's, fluid, whole 6 fl.oz 183 Store (10205) 2 2 XX Egg, whole, fried W/ LARD 92 Store (60919) 10:15 AM 2 C 3 White potato, home fries W/ LARD 388 Store (10205) Chicken, drumstick, with or without 1 XX 4 52 Store bone, roasted, skin eaten (61343) 6:00 PM 2 C 5 White potato, home fries W/ LARD 388 Store (10205) 6 fl.oz 6 8:00 PM Milk, cow's, fluid, whole 183 Store (10205) /1 The Food Source variable is based on the question, ‘Where was the food item obtained?’ (1=store, etc.). Table A-1 presents a food diary for CSFII diary, 28517-2-2: day ‘2’ intake for a 1 year old male, weighing 13.6 kg. This individual reportedly consumed 6 fluid ounces (183 grams) of milk at 7:00 am, 2 servings (92 grams) of ‘Egg, whole, fried w/Lard’ and 2 cups (288 grams) of ‘white potato, home fries w/Lard’ at 10:15 am, one serving (52 grams) of ‘Chicken drumstick’ and 2 more cups (288 grams) of ‘home fries’ at 6:00 pm, and 6 fluid ounces (183 grams) of milk at 1 4 8:00 pm. This particular child’s Day 1 intake did not include ‘home fries’, but did include the following: 183 grams of whole milk at 3:00 am, 80 grams of eggs at 9:00 am, 280 grams of spaghetti and 180 grams of Fruit drink at 5:00 pm, and 183 grams of whole milk at 9:00 pm. -
MEC In-Person Dietary Interviewers Procedures Manual
MEC In-Person Dietary Interviewers Procedures Manual January 2008 TABLE OF CONTENTS Chapter Page 1 OVERVIEW OF THE NATIONAL HEALTH AND NUTRITION EXAMINATION SURVEY ............................................................................ 1-1 1.1 History ................................................................................................ 1-1 1.2 Goals of the Survey............................................................................. 1-4 1.3 NHANES Data Accomplishments...................................................... 1-4 1.4 National Center for Health Statistics .................................................. 1-6 1.5 Sample Selection................................................................................. 1-6 1.6 Field Organization for NHANES ....................................................... 1-7 1.7 Exams and Interviews in the Mobile Examination Center (MEC) ..... 1-10 1.7.1 Exam Sessions..................................................................... 1-11 1.7.2 Exam Team Responsibilities............................................... 1-12 1.7.3 Examination Components ................................................... 1-13 1.7.4 Sample Person Remuneration ............................................. 1-20 1.7.5 Report of Exam Findings .................................................... 1-21 1.7.6 Dry Run Day ....................................................................... 1-22 1.8 Integrated Survey Information System (ISIS) .................................... 1-22 1.9 Confidentiality -
Spoonbread Corn Pudding
FOOD SATURDAY, OCTOBER 31, 2015 Can’t decide between spoonbread and corn pudding? Do both! By Katie Workman Corn pudding is more of an egg- and dairy-based pudding with corn kernels studded throughout. uring fall - and particularly at Thanksgiving - we often find ourselves I couldn’t decide. So I combined both thoughts into one dish. Let’s just say searching for just the perfect side dish. We want recipes that will be at the “Should I have seconds?” question was answered with a definitive “Yes!” Dhome next to a roasted chicken or turkey, or maybe a beef roast or ham. Purists from the South might cock an eyebrow at me. But I invite them to give We want recipes that are crowd-pleasers, recipes that shimmer with the glow it a shot (and acknowledge cheerfully that strict culinary authenticity is not my of comfort food. We want side dishes that people inch toward while contem- strongest suit). plating second helpings. This is the side dish you are looking for. Whipping the egg whites is an extra step, but one that ensures the resulting I knew I wanted something corn-based, and then got a bit torn between dish will be light and fluffy. You do want to serve this dish warm from the oven spoonbread and corn pudding. Both dishes are popular in the South and so that it holds its slightly souffle-like texture. Having said that, a scoop or two appear regularly on holiday dinner tables. Basically, spoonbread is cornbread reheated in the microwave the next day - and paired with a green salad tossed that is soft enough to eat with a spoon and is made from a cornmeal base.