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Beer Bites Beer Bites Next... Next... Eat This Eat This
C RAFT BREWING. WOOD-FIRE COOKING. BEER BITES EAT THIS BEER BITES EAT THIS WOOD ROASTED OLIVES garlic cloves, PULLED PORK PO BOY pickled fennel/radish, rosemary, ricotta salata, sultanas 11. roasted red pepper chipotle sauce, house slaw 14. DEVILED EGGS smoked pork, pickled shallots, SMOKED PORK BACK RIBS fennel caramel, chives 7. house slaw 13. SMOKED CHICKEN & ANDOUILLE GUMBO GENERAL TSO SMOKED CHICKEN basmati rice, charred onion, grilled corn bread 15. DRUMETTES pickled vegetables, spicy chili & blood orange sauce 9. ROASTED CHICKEN & SHRIMP JAMBALAYA holy trinity, andouille, tasso ham, anson mills grits 15. MARIN FRENCH, PETITE BRIE melted, seasonal fruit, almonds, toasted baguette 11. SOUTHERN FRIED CATFISH anson mills sea island red peas, carolina gold rice, charred greens, BACON BELLY BITES caramelized onions, creole mustard sauce 17. blue cheese, steens’ cane syrup 8. SHRIMP & BACON MAC-n-CHEESE topped with PULLED PORK POUTINE torn potatoes, melted cheese, breadcrumbs 12. beer-cheese, chives 11. THE BELT house smoked pork belly, sunny side up ANDOUILLE SAUSAGE house-made and egg, arugula, pickled radish, tomato, habanero salsa, smoked, brussels sprouts slaw, creole mustard house slaw 14. sauce 12. HOPSAINT BURGER thousand island, cheddar, HOPSAINT KILLER SHRIMP roasted red butter lettuce, sliced tomato, red onions, torn peppers/tomato, shallots, habanero, cilantro, potatoes 13. Add fried egg 2. cream 15. BLACKENED CATFISH PO BOY spice crust, chipotle remoulade, lettuce & tomato, baguette 15. NEXT... LOUISIANA CREOLE CHICKEN SANDWICH bleu SEASONAL SOUP 10. cheese dressing, tomato, lettuce, house pickles 13. HOPSAINT SALAD pickled onions, ash-roasted TRI TIP SANDWICH gooey cheese, cavalo nero, beets, pecans, goat cheese, sherry vinaigrette 12. -
Rice Recipe Book 2017.Pdf
2017 recipe book 2017 2 United States Department of Agriculture, University of Arkansas and County Governments Cooperating. The Arkansas Cooperative Extension Service offers its programs to all eligible persons regardless of race, color, sex, gender identity, sexual orientation, national origin, religion, age, disability, marital or veteran status, genetic information, or any other legally protected status, and is an Affirmative Action/Equal Opportunity Employer. Living Well with Rice Sponsor Recipes Producers Rice Recipe: Cumin Rice...............................................................................................................5 Specialty Rice Recipe: Cheese Rice with a Kick .............................................................................................6 White versus Brown Rice ..............................................................................................................................7 Award Winning Recipes 2016 Rice Expo Recipe Contest Winner: Lemon Rice by Martha Feland .......................................................9 2016 Miss Arkansas Rice Madison Gibson’s Get Your Gumbo On!..............................................................10 Tips for Perfect Rice....................................................................................................................................11 Appetizers Cheesy Broccoli and Rice Squares ...............................................................................................................13 Southwestern Pepper Cups.........................................................................................................................14 -
Datz-Daily-Menu February-2021-2.Pdf
Meats ready to be served by the pounds! 1101 1st Ave S | St. Pete 2 Hot off the press Breakfast Times WEEKDAYS (TAMPA LOCATION ONLY) 7 AM - 11 AM EGGS HANDHELDS Eggs are served with your choice of house-cut Idaho breakfast potatoes, Handhelds are served with your choice of house-cut Idaho cream cheese cheddar grits or fruit salad. breakfast potatoes, cream cheese cheedar grits or fruit salad. Chicken N’ Waffle Benedict cheddar-Crusted Breakfast tacos Boneless crispy chicken tenders, poached eggs and Tasso ham Bacon, scrambled eggs, house-made pico de gallo, smashed hollandaise on a Belgian waffle. 13 avocado, cilantro and house-made Hatch chile salsa, topped The LumberJack with Cotija cheese. Served in cheddar-crusted corn tortillas. 14 Three eggs any way. Served with Jones’ breakfast sausage, Compart Duroc® ham, cubano breakfast sandwich bacon and wheat berry toast. 12 Fried egg, pulled pork, Compart Duroc® ham, pickle and Swiss cheese Jack’d Up Steak and Eggs piled on a Wolferman’s ® English muffin. 11 Seared steak, two eggs any way, crispy hash browns and wheat berry toast. 17 Popeye’s Rise N’ Shiner Chicken N’ Waffle Short Rib Biscuit Benedict Fried egg, bacon, fresh spinach and smoked gouda. Served on Benedict Beef short rib, pepper-jack cheese, poached eggs and smoked tomato an artisan challah bun. 11 Get your hands on this one. hollandaise on a buttermilk biscuit. 14 Vegan Croissantwich datz new Datz Good Hash datz-a-classic! Hearty vegan five-grain Italian croissant, plant-based JUST Egg® scramble, spinach, roasted red peppers and vegan provolone. -
Microorganisms in Fermented Foods and Beverages
Chapter 1 Microorganisms in Fermented Foods and Beverages Jyoti Prakash Tamang, Namrata Thapa, Buddhiman Tamang, Arun Rai, and Rajen Chettri Contents 1.1 Introduction ....................................................................................................................... 2 1.1.1 History of Fermented Foods ................................................................................... 3 1.1.2 History of Alcoholic Drinks ................................................................................... 4 1.2 Protocol for Studying Fermented Foods ............................................................................. 5 1.3 Microorganisms ................................................................................................................. 6 1.3.1 Isolation by Culture-Dependent and Culture-Independent Methods...................... 8 1.3.2 Identification: Phenotypic and Biochemical ............................................................ 8 1.3.3 Identification: Genotypic or Molecular ................................................................... 9 1.4 Main Types of Microorganisms in Global Food Fermentation ..........................................10 1.4.1 Bacteria ..................................................................................................................10 1.4.1.1 Lactic Acid Bacteria .................................................................................11 1.4.1.2 Non-Lactic Acid Bacteria .........................................................................11 -
Fortificación Del Arroz En América Latina Y El Caribe
Promoción de la fortificación del arroz en América Latina y el Caribe Scaling Up Rice Fortification in Latin America and the Caribbean 02 TABLA DE CONTENIDO Tabla de contenido Editorial | 04 Entendiendo los factores que intervienen en los beneficios y costos de la fortificación del arroz 64| Situación actual de los micronutrientes en Latinoamérica y el Caribe | 06 El rol del sector privado en la fortificación del arroz |71 Introducción a la fortificación del arroz |22 Abordando mitos y conceptos erróneos sobre la fortificación del arroz |78 Panorama general de la evidencia y recomendaciones para la fortificación del arroz a gran escala |29 Vinculando las oportunidades para la fortificación del arroz con objetivos nutricionales | 84 Fortificación del arroz: evidencia, situación actual y lecciones aprendidas en la fortificación de granos |37 Análisis de situación de país para la fortificación del arroz |91 Tecnología para la fortificación del arroz |46 Infografía: Cadena de distribución del arroz fortificado |102 Normas y especificaciones del arroz fortificado 53| Promoción de la fortificación del arroz en Identificando maneras propicias para la entrega América Latina y el Caribe | 104 del arroz fortificado |58 Fortificación del arroz en Costa Rica |109 Glosario | 116 Pie de imprenta | 226 TABLE OF CONTENTS 03 Table of Contents Editorial | 120 Understanding Factors that Influence the Benefits and Costs of Rice Fortification |176 Current Situation of Micronutrients in Latin America and the Caribbean | 122 The Role of the Private Sector in -
2021 February - FISH & SHELLFISH FREE MENU GSD INTERNATIONAL SCHOOL COSTA RICA MONDAY TUESDAY WEDNESDAY THURSDAY FRIDAY 1 2 3 4 5 SPAIN
2021 February - FISH & SHELLFISH FREE MENU GSD INTERNATIONAL SCHOOL COSTA RICA MONDAY TUESDAY WEDNESDAY THURSDAY FRIDAY 1 2 3 4 5 SPAIN Macaroni a la italiana Cream of spinach soup Potatoes a la marinera Chickpea salad Vegetables bits whit jam Beef schnitzel Griddled turkey steak Diced breaded cheese SIN TRADUCCIÓN Spanish omelet Mixed sautéed vegetables Baked potatoes Greek salad Rice with vegetables Ratatouille Fresh fruit Fresh fruit Yoghurt Fresh fruit Fresh fruit Water Water Water Water Bread and water 8 9 10 11 12 Gallo pinto (rice and beans) Tossed broccoli Chicken soup with noodles Sautéed Mediterranean vegetables Cream of zucchini soup Roast chicken Sliced meat in creole sauce Pork tenderloin whit mhrooms gravy Homemade meatballs Chicken ravioli Coleslaw Garden rice Mixed salad Campesino potatoes Pilaf rice Fresh fruit Yoghurt Fresh fruit Fresh fruit Fresh fruit Bread Water Water Water Water and 15 16 17 18 19 LEBANON Rice with tomato Potatoes with ribs Lentil stew Tossed carrots with garlic with bacon Chicken parcels Griddled veal fillet French omelet with ham and cheese Griddled turkey steak Chiken whit roasted tomato sauce Grilled zucchini Vegetable stew Mixed salad Rice with corn Fresh fruit Yoghurt Fresh fruit Fresh fruit Fresh fruit Bread and Water Water Water Water water 22 23 24 CHINA 25 26 Pasta salad Cream of broccoli soup with croutons Chinese tacos Caprese salad White beans with chorizo Pork chop loin Breaded chicken fillet Three delights noodles Pork stew French omelet with ham Sauteed vegetables Garden salad Bok choy and vegetable salad Fries Mixed salad Yoghurt Fresh fruit Fresh fruit Fresh fruit Fresh fruit Water Water Water Water Bread and water. -
Super SAMPLER $12 CHEF's SAMPLER
Cajun Cove – 89 Royal Palm Pt. , Vero Beach FL - 772-617-6359 CAJUN FARE Soups Cajun Crab Bisque -- Cup 8 Bowl 12 Bean, Kale, and Andouille Sausage --Cup 4 Bowl 8 Salads House: Mixed Baby Greens with Veggies and Dressing Small 4 Large 8 Cajun Caesar: Tender Hearts, Tossed with Our Cajun Caesar Dressing, Croutons and Parmesan 8 Fresh and Crispy Wedge: with Crumbled Blue Cheese Dressing and Bacon Chips 8 -- You Select the Meat* With Chicken, Shrimp or Andouille Add $4 With Tasso Ham, Crawfish or Catfish Add $6 With Steak, Calamari, Oyster or Gator Add $8 Sides Cajun Fries or Baked Potato 3 Red Beans and Rice 3 Cajun Cove Dirty Rice 3 Bleu Cheese Slaw or Veg o' Day 3 Asparagus 3 Broccoli-Cheese Corn Bread 3 Spicy, Cheesy Grits 3 Brussels ‘n Bacon 3 Fresh Hush Puppies 3 Appetizers Cajun Fried Mushrooms (6) 6 Broiled Oysters Rockefeller, BBQ, or Steamed Boudin Stuffed Jalapenos (6) 7 Half Dozen 12 Bacon Wrapped Shrimp (6) 10 Full Dozen 22 Cajun Fried Shrimp (6) 10 DIRTY Oysters, Oysters Popeye ½ lb Cajun Calamari 10 Half Dozen 12 Shrimp Cocktail (6) 8 Full Dozen 22 Gator Bites 9 Escargot with Hot Garlic Butter (6) 8 Bayou Wings with Bleu Cheese and Celery Stix Caprese w/fresh Mozzarella (2) 8 You sauce’em Fried Pepperjack Cheese (4) 5 Half Dozen 6 Candied Pepper Bacon Delight (6) 8 Full Dozen 12 Boudin Stuffed Mushrooms (6) 8 Fresh Oysters ½ Shell in Season (Raw) Cove Sausage Maxi Balls (6) 8 Half Dozen 10 Boudin Empanada (4) 6 Full Dozen 18 Bacon Wrapped Chicken Livers (6) 6 Fried Oysters with Our Dippin’ Sauce Baked Clams Casino in Butter -
Beans + Rice = a Complete Protein for Global Nutrition
HEALTHY FOR LIFE® EDUCATIONAL EXPERIENCES GIHC1 GLOBALLY INSPIRED HOME COOKING Beans + Rice = A Complete OBJECTIVES: Describe the nutritional Protein for Global Nutrition benefits of eating beans and rice (both together Time: 75 Minutes (1 recipe prepared); 95 Minutes (2 recipes prepared) and separately). Identify different types of beans Learn why pairing these two simple ingredients creates a complete and different types of rice. protein and why beans-and-rice dishes have become culinary staples List two healthy cooking tips across the globe. Learn how various countries make this combination for beans and/or rice. their own with unique preparations. Describe cooking traditions for beans and rice in other countries. SETUP ACTIVITY (20-40 Minutes) • Review the resource list and print it out. • The class will divide into two groups. Each will Purchase all necessary supplies after reviewing prepare the same or a different beans-and- the HFL Cost Calculator. rice recipe. • Set up demo station with the necessary activity resources. RECAP (10 Minutes) • Provide computer, internet access, and • Pass out handout(s) and invite participants projector, if available. to taste the healthy dish or dishes. Ask each participant to share one learning from INTRO (10 Minutes) the lesson. • Welcome participants and introduce yourself. GOAL SETTING/CLOSING (15 Minutes) • Take care of any housekeeping items (closest bathroom, water fountain, etc.). • Engage in a goal setting activity from the bank of options provided in the Welcome Toolkit. • Give a brief description of the educational Pass out the Setting SMART Goals handout experience. to participants. • Engage in an icebreaker to gauge topic • Thank participants and encourage them to knowledge from the bank of options provided join the next activity. -
Meal Plan | 2060 Crossroads Blvd, Waterloo, IA 50702 | (319) 234-7621 1 MEAL PLAN MEAL 1 - Egg Beaters, Whole Wheat English Muffin WEEK 1
MEAL 1 - Egg beaters, 1 piece of whole wheat toast MEAL 2 - Apple and 1 piece of string cheese MONDAY MEAL MEAL 3 - BLT Ingredients: 2 slices of turkey bacon, 2 slices tomato, 2 leaves lettuce, 1 whole wheat tortilla, fat-free mayo PLAN MEAL 4 - 1/4 cup hummus dip, carrots MEAL 5 - Grilled chicken breast, sweet potato, green beans WEEK 1 MEAL 6 - 3 slices of turkey, 1 orange MEAL 1 - 1 cup cherries, ¾ cup skim milk MEAL 2 - Banana, chocolate protein shake TUESDAY MEAL 3 - Cobb salad Ingredients: lettuce, egg whites of a hard boiled egg, chopped tomatoes, cooked skinless chicken breast, 1 tbsp shredded low fat cheese, fat free dressing MEAL 4 - Whole peach, 1/4 cup raw almonds MEAL 5 - Shrimp and rice stir Ingredients: 1 lb shrimp-peeled and deveined, 1-½ cups cooked brown rice, 2 cups broccoli, cooking oil spray, ½ tbsp garlic powder, ¼ cup low-sodium soy sauce 1. Remove the tails from the shrimp and cut the shrimp into bite size pieces. 2. Coat a nonstick skillet with cooking spray and heat the skillet. Add the shrimp and cook for 2 minutes. Remove the heat and set the shrimp aside. 3. Coat the skillet with cooking spray and heat the skillet. Add the rice and garlic powder and cook the 1 minute, stirring constantly. Add the broccoli and cook until it is bright green. Add the shrimp, soy sauce, and sesame seeds. Cook for 1 minute longer. Serves 2. MEAL 6 - 1 slice American cheese, apple slices MEAL 1 - Oatmeal, skim milk MEAL 2 - Berries, vanilla protein shake MEAL 3 - Subway turkey wrap WEDNESDAY Ingredients: turkey, lettuce, tomatoes, -
Catering Menu
621 W Carson Street NOODLE MENU Carson CA 90745 • GUISADO : BIHON, MIKI, CANTON or MIXED • $20 (1/2) • $30 (S) (310) 834-6289 • (310) 533-0907 $50 (M) • $70 (L) • SOTANGHON • www.titacelias.com • PALABOK • SWEET SPAGHETTI • $25 (1/2) • $35 (S) • $55 (M) • $75 (L) Open daily from 7am - 9pm REAL FILIPINO HOME COOKING SINCE 1990 BEEF MENU * MORCON ($20 per pound • 5 pound minimum) Rolled marinated Beed flank sheet with Red Bell Pepper, Carrots, Sausage, Pork Fat pan roasted with Spices, Onions, Tomatoes. * MECHADO Beef chunks stewed in Spices, Tomato Sauce, DESSERT MENU Pineapple Juice, Red Bell Peppers and Potatoes. * CARIOCA $1.50/stick * BUCHI $1.50/pc POCHERO Caramelized rice flour balls. Caramelized rice flour balls with red beans. Beef chunks stewed in Pork and Beans, mixed with vegetables, plantain and sweet potatoes. TURON $0.75/pc BANANA-Q $1.75/stick Banana and Jackfruit fritters. Caramelized sweet Plantains. PAN FRY BEEF BBQ RIBS Meaty Ribs fried in special Sweet and Spicy Sauce. * KALAMAY HIRIN $30 (S) * GINATA'ANG BILO-BILO $25 (S) Rice Flour in Coconut Milk sauce. $60 (L) Tropical Fruits in Coconut Milk. $50 (L) BISTEK TAGALOG Marinated thin sliced Angus Beef cooked in Soy Sauce and Onions BICO $25 (S) GINATA'ANG MONGGO $25 (S) Sticky Rice with Jackfruit. $50 (L) Red Beans and Rice Pudding. $50 (L) BEEF CALDERETA KALAMAY UBE $25 (S) BIBINGKA MALAGKIT $25 (S) Beef chunks stewed in Tomato Sauce, Spices, Onions, Cheese, Coconut Milk, Chili. Rice Flour with Coconut Milk. $50 (L) Sweet Rice topped with Coconut Jam. -
The International Low Salt Cookbook [PDF 4918KB]
THE INTERNATIONAL LOW SALT COOKBOOK Heart healthy recipes from around the world 1 i Contents Page Introduction 1 Breakfast Fruit and nut muesli 4 Banana bread muffins 5 Apple, cinnamon and raisin muffins 6 Date and walnut muffins 7 Crêpes with raspberry sauce 8 Salmon kedgeree 9 Soups and starters Ital carrot and sweet potato soup 10 Potato and buckwheat soup with parsley and chives 11 Thai style mushroom and noodle soup 12 Easy low salt bread 13 Spring onion steamed buns 14 Hara bhara kebab 15 Pan fried aubergines with chilli tomato sauce 16 Ricotta stuffed mushrooms 17 Fresh tuna and sweetcorn frittas with salsa 18 Thai fish cakes with a sweet chilli dipping sauce 19 Tomato salsa 20 Salads Green Goddess summer salad 21 Easy rice salad 22 Pea and bean salad 23 Griddled artichoke, beetroot salad with pine nuts and watercress 24 Chicken and couscous salad with rocket and pine nuts 25 Roasted vegetable couscous 26 Rocket and millet salad with fresh apples and peaches 27 Tuna and bean salad 28 ii Contents Page Main meals: fish Cou-cou and Jack mackerel sauce 29 Malaysian grilled fish 30 Jamaican spicy baked fish 31 Oven baked salmon with three bean salsa 32 Fish pie 33 Salmon risotto 34 Salmon tagliatelle 35 Main meals: meat and poultry Light steak and kidney pie 36 Irish stew 37 Roast pork with apple and maple syrup compot and turmeric roast potatoes 38 Pork baked with parsnips, fennel and artichoke hearts 39 Chicken cholya 40 Chicken tikka masala 41 Chicken and Spanish rice 42 Kammy’s low salt chicken curry 43 Delicious chicken curry 44 -
Children and Food
VOLUMEVOLUME XVI, XXIII, NUMBER NUMBER 4 1 FALL WINTER 2000 2007 Quarterly Publication of the Culinary Historians of Ann Arbor Children and Food Cover of a 1945 promotional booklet from the Corn Products Company, makers of Karo corn syrup Longone Center for American Culinary Research (William L. Clements Library, University of Michigan) REPAST VOLUME XXIII, NUMBER 1 WINTER 2007 (www.newworldtea.com) in 2004. Tea proper is made FALL PROGRAMS EXPLORE from the leaves or buds of a plant indigenous to China and India. The speakers reviewed the global history of ICONS IN AMERICAN, ASIAN, tea, starting with its earliest use as a medicinal tonic made from wild tea leaves (tea was not cultivated until the 3rd AND RGENTINE OOD Century CE in China). They passed around an example of A F a finely crafted Asian baked brick of tea leaves, of the type used as currency in Silk Road trade with the Turks The first Culinary Historians meeting of the Fall was beginning before 476. The Tang Dynasty (618-906) was held on Sept. 17 at the University of Michigan’s Clements the golden age of tea, when it was subtly flavored with Library in conjunction with the exhibit “Patriotic Fare: flower blossoms and was associated with elaborate Bunker Hill Pickles, Abe Lincoln Tomatoes, Washington ceremonies. The baking of tea leaves to produce black Crisps and Uncle Sam Apples”. In an illustrated lecture, (oxidized) or Oolong (partly oxidized) tea was invented in curator Jan Longone noted that beginning about 1850, the Ming China (1368-1644). In the early 1600’s, tea became use of historical and patriotic imagery by the American food a major trade item by caravan and ship; powerful Dutch, business soared.