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PERFECT RECIPES for HAVING PEOPLE OVER Sharing a Meal the Greater End of Table Fellowship Was Brought Home to Me Forcefully a Few Years Back
Perfect Recipes PERFECT RECIPES F 0 R HAVING PEOPLE OVER PAM ANDERSON PHOTOGRAPHS BY RITA MAAS HOUGHTON MIFFLIN COMPANY Boston New York CONTENTS Acknowledgments ix Introduction x T H E B I G STUFF A L L T H E Main Courses REST 2 Kitchen Gatherings Appetizers and 54 Outdoor Affairs First Courses 114 70 In the Dining Room First-Course Soups 154 95 Breakfasts for Company Salads 165 Side Dishes 194 Breads 223 Really Simple Desserts 233 Drinks 281 Index 294 INTRODUCTION hen I first started cooking, back in the late 1970s, entertaining was a production. I starched and ironed the tablecloth and napkins, polished each glass, and set the table at least a day before the big event. I slavishly followed menus, trekking from store to store to find the exact ingredients. No recipe was too long, no meal too elaborate. In fact, I thrived on multistep dishes that required days of attention and care: puff pastry, layered pates and vegetable terrines, miniature sweet and savory tarts. I still love to have friends over, but something happened along the way. First one daughter was born, then a second. Part-time work evolved into a full-time job. Casual hobbies became passionate avocations. With all these activities fighting for my time, I had to change the way I cooked. My menus are simple and flexible now, and my parties mostly spur-of-the- moment. I love potlucks and shared suppers, and kids are always welcome. The food's fun, the atmosphere's casual, and family and friends always gravitate to the kitchen. -
Arby's® Menu Items and Ingredients
Arby’s® Menu Items and Ingredients LIMITED TIME OFFERS Half Pound French Dip & Swiss/Au Jus: Roast Beef, Au Jus, Buttermilk Chicken Cordon Bleu: Buttermilk Chicken Fillet, Cinnamon Apple Crisp Swiss Cheese (Processed Slice), Sub Roll. Pit-Smoked Ham, Mayonnaise, Swiss Cheese (Natural Slice), Star Cut Bun. Cinnamon Apple Crisp, Whipped Topping. Arby’s Sauce® Buttermilk Buffalo Chicken: Buttermilk Chicken Fillet, Coke Float Horsey Sauce® Coca Cola, Vanilla Shake Mix. Parmesan Peppercorn Ranch Sauce, Spicy Buffalo Sauce, Three Cheese: Roast Beef, Parmesan Peppercorn Ranch Shredded Iceberg Lettuce, Star Cut Bun. Sauce, Swiss Cheese (Processed Slice), Cheddar Cheese Chicken Tenders SIGNATURE (Sharp Slice), Cheddar Cheese (Shredded), Crispy Onions, Smokehouse Brisket: Smoked Brisket, Smoky Q Sauce, Star Cut Bun. Tangy Barbeque Sauce Buffalo Dipping Sauce Mayonnaise, Smoked Gouda Cheese, Crispy Onions, Star Fire-Roasted Philly: Roast Beef, Roasted Garlic Aioli, Swiss Cut Bun. Cheese (Processed Slice), Italian Seasoning Blend, Red & Honey Mustard Dipping Sauce Traditional Greek Gyro: Gyro Meat, Gyro Sauce, Gyro Yellow Peppers, Sub Roll. Ranch Dipping Sauce Seasoning, Tomatoes, Shredded Iceberg Lettuce, Red Onion, Flatbread. TURKEY SLIDERS Turkey Gyro: Roast Turkey, Gyro Sauce, Gyro Seasoning, Grand Turkey Club: Roast Turkey, Pepper Bacon, Swiss Pizza Slider: Genoa Salami, Pepperoni, Swiss Cheese Red Onion, Tomatoes, Shredded Iceberg Lettuce, Flatbread. Cheese (Processed Slice), Tomatoes, (Processed Slice), Robust Marinara, Split Top Bun. Roast Beef Gyro: Roast Beef, Gyro Sauce, Gyro Seasoning, Leaf Lettuce, Mayonnaise, Harvest Wheat Bun. Buffalo Chicken Slider: Prime-Cut Chicken Tenders, Red Onion, Tomatoes, Shredded Iceberg Lettuce, Flatbread. Roast Turkey Ranch & Bacon Sandwich: Roast Turkey, Parmesan Peppercorn Ranch Sauce, Spicy Buffalo Sauce, Loaded Italian: Pepperoni, Genoa Salami, Pit-Smoked Pepper Bacon, Red Onion, Tomatoes, Leaf Lettuce, Split Top Bun. -
A Tagine Cookbook That Novice Can Cook Pdf, Epub, Ebook
50 TAGINE RECIPES : A TAGINE COOKBOOK THAT NOVICE CAN COOK PDF, EPUB, EBOOK Tammy Cote | 38 pages | 22 Aug 2020 | Independently Published | 9798677911613 | English | none 50 Tagine Recipes : A Tagine Cookbook that Novice can Cook PDF Book It looks delicious and I can't wait to try it,thank you for the recipe. Cook on high for two to three hours or low for four to six hours. Right spices and taste for me. I too added with the other spices ginger paprika cayenne and then I also added curry. Long Nights and Log Fires: Warming comfort food. Replay gallery. Return chicken to the pan. United States. Pour the garbanzo beans into the stew and season with salt and pepper. I made a delicious vegetarian version of this using pumpkin, kumara, carrots and silverbeet instead to chicken. Shawarma-Spiced Halloumi and Vegetables. Gerald's Review Rating. Credit: Russ Crandall. Cheap but nutritious quick meal. Ruth's Review Rating. Chickpeas add a healthy zing. Suma's Review Rating. And a vegetable stock. I'd prefer it a little spicier but then my daughter wouldn't eat it. Thumb Up Helpful. Pour the remaining diced tomatoes and green chilis on top of the chicken and add more sliced bell peppers and sliced onions. For full ingredient measurements, get all the details on the Taste of Home website. The quantity depends on how much spice you like. Want to watch a video of the entire process? Steamed Savory Halibut. Frances's Review Rating. Today's Top Stories. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption. -
01 Methods of Cooking
Food Production Foundation -II BHM -201T UNIT: 01 METHODS OF COOKING Structure 1.1 Introduction 1.2 Objectives 1.3 Heat and Cooking 1.3.1 What is heat? 1.3.2 Effect of Heat on food 1.3.3 Method of heat transfer 1.4 Methods of cooking 1.5 Moist heat Methods of Cooking 1.5.1 Boiling 1.5.2 Poaching 1.5.3 Steaming 1.5.4 Stewing 1.5.5 Braising 1.6 Dry heat Methods of Cooking 1.6.1 Baking 1.6.2 Roasting 1.6.3 Grilling 1.7 Frying 1.8 Modern Methods of cooking 1.8.1 Paper Bag (en papillotte) 1.8.2 Microwave Cooking 1.8.3 Infra-red Cooking 1.9 HACCP Standards and Professional Kitchens 1.9.1 Introduction 1.9.2 What is HACCP? 1.9.3 Food Preparation Hazard and Control Rules 1.10 Summary 1.11 Key Terms 1.12 References and Bibliography 1.13 Review Questions 1.1 Introduction This chapter deals with basic principles. You will learn about what happens to food when it is heated, about how food is cooked by different methods, and about rules of seasoning and flavouring. It is important to understand the science of food and cooking so you can successfully use these principles in the kitchen. 1.2 Objectives After reading this unit the learner will be able to understand: • Methods of heat transfer Uttarakhand Open University 1 Food Production Foundation -II BHM -201T • Effect of heat on food • Moist heat Methods of Cooking • Dry heat Methods of Cooking • Frying • Modern Methods of cooking 1.3 Heat and Cooking To cook food means to heat it in order to make certain changes in it. -
Animal Abuse As a Sentinel for Human Violence: a Critique ∗ Emily G
Journal of Social Issues, Vol. 65, No. 3, 2009, pp. 589--614 Animal Abuse as a Sentinel for Human Violence: A Critique ∗ Emily G. Patterson-Kane American Veterinary Medical Association Heather Piper Manchester Metropolitan University It has been suggested that acts of violence against human and nonhuman an- imals share commonalities, and that animal abuse is a sentinel for current or future violence toward people. The popular and professional acceptance of strong connections between types of violence is beginning to be used to justify social work interventions and to influence legal decision making, and so requires greater scrutiny. Examination of the limited pool of empirical data suggests that animal abuse is relatively common among men, with violent offenders having an increased probability of reporting prior animal abuse—with the majority of violent offend- ers not reporting any animal abuse. Causal explanations for “the link,” such as empathy impairment or conduct disorder, suffer from a lack of validating research and, based on research into interhuman violence, the assumption that violence has a predominant, single underlying cause must be questioned. An (over)emphasis on the danger that animal abusers pose to humans serves to assist in achieving a consensus that animal abuse is a serious issue, but potentially at the cost of failing to focus on the most common types of abuse, and the most effective strategies for reducing its occurrence. Nothing in this review and discussion should be taken as minimizing the importance of animals as frequent victims of violence, or the co-occurrence of abuse types in “at-risk” households. -
Commercial Cookery Qualifications
Page 2 of 293 ACKNOWLEDGEMENTS This document was produced with the kind assistance of the Australian Government through the Samoa-Australia Partnership for Development, under the TVET Strengthening Programme. A note of appreciation is also extended to the hardworking members of the Tourism and Hospitality Sector Advisory Group (THSAG) who provided advice, industry feedback and constructive criticism in their advisory role throughout this project. Tourism and Hospitality Sector Advisory Group Members Samoa Tourism Authority (STA) National University of Samoa (NUS) Small Business Enterprise Center (SBEC) Samoa Hotels Association (SHA) Savaii Samoa Tourism Association (SSTA) Australia Pacific Technical College (APTC) Martin Hautus Institute of Learning, Samoa (MHIL) Samoa Chamber of Commerce This document is copyright. Reproduction of material from the document is welcomed with acknowledgement of the source. Reproduction for sale is not allowed without permission from The Chief Executive Officer Samoa Qualifications Authority P O Box L851 TATTE Building Level 2 SOGI, SAMOA Email: [email protected] © Samoa Qualifications Authority 2017 Page 3 of 293 Table of Contents PURPOSE OF THIS DOCUMENT ................................................................................................... 5 DEVELOPMENT PROCESS ............................................................................................................. 5 DEFINITIONS .................................................................................................................................... -
Dutch Pot Continue to Be a Popular in Jamaican Coal Stove Households
© Copyright by Jamaica Information Service 2014 Jamaica’s Culinary Roots Jamaican cuisine is a combination of locally grown and imported ingredients, spices and flavours as well as cooking techniques that are influenced by the major ethnic groups: Tainos, Africans, Europe- ans, Chinese and Indians. Although there are mod- ern pieces of equipment used in food preparation in kitchens islandwide, there are long-established processes and tools that are indigenous and tradi- tional, which have been used in creating delicious meals for generations. Some utensils such as the Dutch Pot continue to be a popular in Jamaican Coal Stove households. Others such as the yabba are waning The coal stove is a small charcoal fuelled cooker in popularity and are considered to be heirlooms with a basin-like top covered by a flat metal grill rather than cooking tools. Identified here are some attached to a long hollowed cylindrical foot. Similar of the traditional cooking tools and methods, their to a single cooktop, the coal stove was used to places of origin of and the materials used to make cook a wide range of foods. Meats could be placed these tools. directly on the grill of the coal stove or on sticks laid across the top of the stove to be grilled or smoked. Cooking Equipment Pots that were usually round and blackened were positioned on coals for cooking. The coal stove is Jamaican cooking amenities have evolved from still a primary cooking device for some Jamaican open wood fuelled fires to high-end modern gas families, especially when roasting breadfruit. -
DOLPHIN GUIDE Networking/Society Who Was Out, About
INSIDE WEEK OF JANUARY 8-14, 2015 www.FloridaWeekly.com Vol. V, No. 13 • FREE WIz glides in to Maltz Dorothy and the gang head to Oz in a great stage show. B1 w the dEfinitive DOLPHIN GUIDE Networking/Society Who was out, about. A18-19, BY THE 23, 28-30. B10-11, 15-17w Encountering wild bottlenose dolphins NUMBERS is just the start of appreciating this sleek, expressive, but sometimes misunderstood animal BY EVAN WILLIAMS ewilliams@fl oridaweekly.com t only seems like they’re smiling. 600 Money & Investing Dolphins’ kind, expressive faces are among the most loved in our coastal waters, but the unamused looking ones on TOP WEIGHT IN You could say investing is most Miami Dolphins logos probably better reflect how they feel POUNDS OF A always a gamble. A27 w around us. COASTAL MALE “Even after 40 years of looking at them they’re astounding DOLPHIN I animals, they’re beautiful, graceful,” said Capt. Ralph Allen, owner of King Fisher Fleet cruises in Punta Gorda. “… I guess they’re like people, they come in different moods.” Antiques 20,000 Some SEE DOLPHINS, A10 w antiques AMOUNT OF are a real DOLLARS YOU mystery at CAN BE FINED first. A33 w FOR HARASSING A DOLPHIN 40-50 LIFESPAN IN YEARS OF DOLPHINS Sweet face South Florida Fair: Gambling on Vegas as a draw Plenty of shelter pets need homes. “Kitty” is one. A6 w BY SCOTT SIMMONS the fair, which runs Jan. 16-Feb. 1. include playing cards, poker chips, ssimmons@fl oridaweekly.com Even Elvis has a hand in things Caesars Palace and the Circus this year. -
Somersize Recipes
Somersize Recipes Page i Somersize Recipes Vegetable Dishes............................................................................................................................. 1 Artichoke Frittata ...................................................................................................................................1 Italian Frittata with Spinach and Parmesan ........................................................................................1 Spinach and Mushroom Frittata ...........................................................................................................1 Fast Fabulous Frittata ............................................................................................................................1 Spinach and Mushroom Frittata ...........................................................................................................2 Eggplant Lasagne....................................................................................................................................2 Broccoli with Cheese Sauce....................................................................................................................3 Broccoli-Stuffed Tomatoes.....................................................................................................................3 Fresh Mozzarella & Tomato ..................................................................................................................4 Easy Brussels Sprouts.............................................................................................................................4 -
Circumventing Ovicidal Deficiencies of Fumigants During Postharvest Fumigations
CIRCUMVENTING OVICIDAL DEFICIENCIES OF FUMIGANTS DURING POSTHARVEST FUMIGATIONS By SANDIPA G. GAUTAM Bachelor of Science in Agriculture Tribhuwan University Rampur, Chitwan 2007 Master of Science in Entomology Oklahoma State University Stillwater, OK 2010 Submitted to the Faculty of the Graduate College of the Oklahoma State University in partial fulfillment of the requirements for the Degree of DOCTOR OF PHILOSOPHY December, 2013 CIRCUMVENTING OVICIDAL DEFICIENCIES OF FUMIGANTS DURING POSTHARVEST FUMIGATIONS Dissertation Approved: Dr. George P. Opit Dr. Kristopher L. Giles Dr. Jack W. Dillwith Dr. Brian Adam ii ACKNOWLEDGEMENTS I would like express my sincere gratitude to my major advisor, Dr. George P. Opit for his professional guidance, endless support, and encouragement. I will always be grateful to him for encouraging and supporting me in every aspect of each assignment. I would also like to express heartfelt appreciation to Dr. Spencer S. Walse of USDA-ARS, Parlier California for his excellent supervision and research directions. In addition, I thank my committee members Dr. Kristopher L. Giles, Dr. Jack Dillwith, and Dr. Brian Adam for their professional guidance and input into this dissertation. I extent my sincere gratitude to Steve Tebbets, Dennis Margosan, Jane Tebbets, and Gail Sergent of USDA-ARS, Parlier California for their excellent technical assistance and for creating a great working environment. I also thank all faculty members, the staff, and my fellow graduate students of the Department of Entomology and Plant Pathology for providing me with a friendly atmosphere in which to work. I would like thank my sister Sudipa and my brother in-law Keshab, and my friends Bhawana, Sandhya, Sabita, Nisha, Kandara, and Nirajan for their moral support. -
Ohsawa® Nama® Shoyu
TMTM Fall/Winter 2015/2016 FREE SHIPPING* On All Orders Over $95 *See details on page 14 Ohsawa® The Most Trusted Name in Macrobiotics Sustainable Lifestyle Products... Organic • Macrobiotic • Vegan • Raw • Kosher • Gluten-Free Dear Friends, Welcome to Gold Mine Natural Food Company, your source for the best quality traditional, organic foods to support your health and happiness. Whether you’re new to healthy eating or a gourmet cook, we have what you’re looking for. In fact, using our quality ingredients will make your favorite dishes taste even better! It’s the time of year that many of us dream of relaxing in warm places or snuggling under a blanket by the fire. Some of my winter favorites include baking pumpkin or squash with our Ohsawa® Organic Genuine Mirin or using one of our fabulous misos in a quick and nourishing soup. Did you know you can generate more internal warmth and comfort by eating seasonally appropriate foods, and using longer cooking styles to create delicious, satisfying meals? What works for some people doesn’t always work for everybody. But our grandmothers were right when they told us, “eat your vegetables.” Perhaps your grandma didn’t include sea vegetables, but we do – every day! If you’re new to sea vegetables, start with something mild like organic nori, or garnish your soup with a dash of organic kelp granules. Low in calories and packed with minerals, your body will thank you for the added nourishment. And for a lively pick-me-up anytime, enjoy a mouthwatering shot of our new Organic Raw Kimchi Juice, Sauerkraut Juice, or Garlic Kraut Juice. -
Article Title 1
Article Title 1 2 The Gamer’s Quarter Issue #1 Table Of Contents 4 - 11 Four Games From Russia to New York via Games 12 - 13 Persona visits E3 Impressionistic Impressions of E3 14 - 32 Seiklus An Interview with Clysm 33 - 37 Nerves of Steel in Battalion Hell On Steel Battalion 38 - 41 New Advice Journalism Keep Your Fonzie Offa My Gonzo 43 - 43 Persona visits E3 Part 2 Impressionistic Impressions of E3 44 - 49 The Creation of a New Style, Giant Fish and the Fight for Survival A Darius Retrospective 50 - 52 Oh What a Difference an Eyebrow Can Make An Interview With Ryoichi Hasegawa 53 - 54 Light at the End of the Tunnel On Cave Story - Doukutsu Monogatari 55 - 57 Important Failures in Videogame History The Pre-History of Video Gaming 58 - 61 Persona visits E3 Part 3 Impressionistic Impressions of E3 62 - 71 Pongism – Theory and Practice A Study of the Distilled Essence of the Video Game 72 - 78 Prince of Hearts Ico & Prince of Persia: Point/Counter Point 78 - 81 We All Live In a Pokémon World On Pokemon Gold/Silver/Crystal 82 - 85 It’s a Gamer’s World Out There A Different Perspective 86 Persona visits E3 Part 4 Impressionistic Impressions of E3 87 - 92 In Which I Discover That The King of Fighters is Really Pretty Great In a Way That Mortal Kombat Isn’t, I Mean. 93 - 102 Untold Tales of The Arcade: Mission Secret A Look Into Old and Obscure Arcade Games 103 - 107 Logging Out of a Matrix Called Halo 2 On Halo 2 108 - 109 S*2 Omake! 01.5 Noodles & Childhood 110 - 111 Why Game? What’s it all for? Table of Contents 1 Editor’s Desk - June 15th, 2005 would get together and try to find the optimal way to navigate the stages of games like Bionic It’s interesting how some things can actually Commando and Ninja Gaiden.