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Snap Pea Salad Cream of Asparagus Soup
Snap Pea Salad Cream of Asparagus Soup Serves 4. Serves 4. Ingredients: Ingredients: Lemon vinaigrette (recipe follows) 2 pounds asparagus 1 pound sugar snap peas, trimmed and strings 1 Tablespoon butter removed 1 medium onion 3 ounces spring greens 4 cups reduced sodium chicken broth 2 Tablespoons low fat sour cream or yogurt Lemon Vinaigrette: Salt and pepper, to taste 3 Tablespoons olive oil 3 Tablespoons lemon Directions: juice, preferably fresh 1 teaspoon fresh or ½ 1. Wash asparagus. Remove tough ends. Cut teaspoon dried oregano in half. 1 garlic clove, minced 2. Melt butter in a large saucepan. Add onion and cook until soft, about 2 minutes. Directions: 3. Add asparagus and chicken stock to saucepan. Bring to a boil, cover and cook on 1. Lemon Vinaigrette: In a small jar or bowl, low for about 20 minutes or until tender. combine all ingredients. Cover and set Remove from heat. Using either a blender or aside. This can be made one day in immersion blender, puree until smooth. advance. Refrigerate until ready to use. 4. Top each serving with one teaspoon of sour 2. Wash and trim the peas. Slice in half on the cream or yogurt. diagonal. Set aside. Wash and dry greens. 3. Fill a 2-quart sauce pan half-full with water. Note: If using a blender, you will need to blend in Cover and bring to a boil. two batches. Since hot liquids expand, hold a 4. Add beans and blanch for 2 minutes. Drain. towel over the blender. Cover in cold water. Drain. 5. Stir together the vinaigrette. -
SIBO Bi Phasic Diet Serves 2
Phase 7 DAY SIBO Meal Plan 1 serves 2 Phase 1 | Restricted | SIBO Bi Phasic Diet Rebecca Coomes 1 the healthy gut Join us for our latest SIBO recipes, articles, interviews with leading specialists, SIBO cookbooks and more. THE HEALTHY GUT THE HEALTHY thehealthygut.com © The Healthy Gut 2018 Recipes: Rebecca Coomes All rights reserved. No part of this publication may be reproduced or distributed Editor: Rebecca Coomes and Kate Saunders-Morgan in any form or by any means, electronic or mechanical, or stored in a database or First published in Australia in 2017 Creative Director: Rebecca Coomes retrieval system, without prior written permission from The Healthy Gut. by The Healthy Gut Design and typesetting: Yedah Merino Designs The information in this book is for information purposes only. It is not intended PO Box 1405 Photographers: Aliki Dimitrakopoulos and Rebecca Coomes nor implied to be a substitute for professional medical advice. Please consult Camberwell East VIC 3126 Prop and food styling: Aliki Dimitrakopoulos and Rebecca Coomes your healthcare provider to discuss your personal healthcare requirements or Food preparation: Rebecca Coomes treatment plan. Reading the information in this book does not create a physician- patient relationship. 2 contents 4 The SIBO Bi-Phasic Diet Protocol 36 SIBO Cookbooks contents contents 5 The SIBO Bi-Phasic Diet Phases 37 Live Well With SIBO 6 Food Tables 10 Meal Plan 11 Recipe Index 12 Shopping List 13 Breakfasts 18 Lunches 22 Dinners 31 Extras 24 the SIBO bi-phasic diet protocol This meal plan has been developed in compliance with Dr. Nirala Jacobi’s SIBO Bi-Phasic Diet protocol and has a range of recipes that are suitable for the Restricted phase of the diet. -
Great Food, Great Stories from Korea
GREAT FOOD, GREAT STORIE FOOD, GREAT GREAT A Tableau of a Diamond Wedding Anniversary GOVERNMENT PUBLICATIONS This is a picture of an older couple from the 18th century repeating their wedding ceremony in celebration of their 60th anniversary. REGISTRATION NUMBER This painting vividly depicts a tableau in which their children offer up 11-1541000-001295-01 a cup of drink, wishing them health and longevity. The authorship of the painting is unknown, and the painting is currently housed in the National Museum of Korea. Designed to help foreigners understand Korean cuisine more easily and with greater accuracy, our <Korean Menu Guide> contains information on 154 Korean dishes in 10 languages. S <Korean Restaurant Guide 2011-Tokyo> introduces 34 excellent F Korean restaurants in the Greater Tokyo Area. ROM KOREA GREAT FOOD, GREAT STORIES FROM KOREA The Korean Food Foundation is a specialized GREAT FOOD, GREAT STORIES private organization that searches for new This book tells the many stories of Korean food, the rich flavors that have evolved generation dishes and conducts research on Korean cuisine after generation, meal after meal, for over several millennia on the Korean peninsula. in order to introduce Korean food and culinary A single dish usually leads to the creation of another through the expansion of time and space, FROM KOREA culture to the world, and support related making it impossible to count the exact number of dishes in the Korean cuisine. So, for this content development and marketing. <Korean Restaurant Guide 2011-Western Europe> (5 volumes in total) book, we have only included a selection of a hundred or so of the most representative. -
THE PARAMOUNT STORY Paramount Middle Eastern Kitchen Started As One Restaurant in Mississauga, Ontario, and Now Has Over 70 Restaurants Worldwide
PARAMOUNT MENU THE PARAMOUNT STORY Paramount Middle Eastern Kitchen started as one restaurant in Mississauga, Ontario, and now has over 70 restaurants worldwide. At Paramount we love to share the best of Middle Eastern culture, design and cuisine with open arms. Immerse yourself in a cultural experience of flavour, as you enjoy the recipes developed by international chefs using only the finest and freshest ingredients. With the aromas of freshly baked breads from our stone oven, charcoal BBQ meats and handmade sweets, Paramount Middle Eastern Kitchen provides a culinary experience that will not be forgotten. paramountfinefoods.com @paramountfinefoods @paramountfinefoodsofficial @paramountfoods appetizers dipS FALAFEL WORLD FAMOUS HUMMUS 420 Cals // 8.99 710 Cals // 6.49 Six pieces of falafel: ground chickpeas and fresh ADD CHICKEN: 170 Cals // 5.99 herbs topped with sesame seeds and fried to ADD BEEF: 230 Cals // 6.49 perfection served with tahini dipping sauce Our world famous recipe: blended chickpeas and tahini served with fresh baked pita bread LENTIL SOUP 370 Cals // 5.99 MOUTABBAL Our signature recipe: lentils and fresh vegetables 700 Cals // 6.99 mixed with spices and served with crispy pita and a lemon wedge Fire roasted eggplant blended with tahini and garlic, topped with fresh parsley, extra virgin olive oil and fresh pomegranate seeds PITA BREAD MEZZA PLATE Indulge in our homemade pita bread fresh 850 Cals // 9.99 from our stone oven Your selection of 3 favourites: world famous hummus, moutabbal, labneh, muhammara, or 380 Cals per piece tabbouleh served with stone oven baked bread LABNEH PLATE 730 Cals // 7.99 SPICY POTATOES Thick and creamy labneh 860 Cals // 5.99 (pressed yogurt) mixed with garlic, drizzled Cubed potatoes tossed in our signature batata with extra virgin olive oil and our authentic harra sauce and topped with ground coriander and zaatar seasoning. -
Asian Dipping Sauce Makes 1 Cup | Active Time: 10 Minutes | Total Time: 10 Minutes
Asian Dipping Sauce Makes 1 cup | Active Time: 10 minutes | Total Time: 10 minutes Step 1: Starting the Sauce 1 to 2 tsp Garlic-Ginger Paste, or to To start the sauce, place all of the ingredients into a pot and bring to a boil over taste medium heat. Turn down the heat to medium-low and let simmer for 30 seconds or 1/4 cup soy sauce so, or until the sugar has melted, and then remove from the heat. 1/4 cup ponzu Note: Instead of the Garlic-Ginger Paste use 1 to 2 tsp minced fresh ginger and 1/4 cup rice wine vinegar garlic instead. 2 1/2 tsp sweetener (such as sugar, agave, rice syrup) If needed, add a touch of water to balance out the tartness—keeping in mind 1 tsp toasted sesame oil however that the sauce is supposed to have a good punch to it. 1/2 teaspoon hot red pepper flakes 1/8 to 1/4 cup water, as needed Step 2: Finishing the Sauce 1 green onion, finely minced To finish the sauce, pour the mixture into a bowl and add the finely minced green onion. While this sauce is best when first made, it will keep for several days, in an air- tight container, in the refrigerator. Note: If making ahead, it is best to add the green onion just before serving so that it maintains its vibrant green color. Serve this sauce with your favorite Dumplings or Potstickers, such as these Edamame & Roasted Shiitake Mushroom Gyozas, or use as a sauce for vegetables, rice dishes and/or these delicious Green Onion Cakes.. -
Uncle Jim Malaysian Kitchen Commonly Used Ingredients
Uncle Jim Malaysian Kitchen COMMONLY USED INGREDIENTS Belacan Asam Paste Buah Keluak Galangal Lemongrass It is commonly in the It is one the ingredients in (Indonesia Black Nut) It has a light fragrance but is It is a perennial and lemon- form of a pressed brick or the sour dishes. Add water Buah keluak is a black nut not spicy. It is commonly use in scented plant. The outer green cake. Not overly ‘fishy’, to extract tamarind (asam) originating from Indonesia, soup and curries. stalks should be discarded, only a tiny amount of this juice. more famously known for the the bottom part of the whitish paste adds sweetness wonderful aroma in one of the stem may be used. Chef Jim Yong hails from George Town situated in the state of Penang, Malaysia. To to meats, intensity to fish Peranakan’s most famous dish. pursue his interest in food and his love of cooking, Jim moved to Kuala Lumpur to & seafood and a ‘kick’ to vegetables like Kangkung gain wider exposure in the culinary world. He spent time working with experienced “I LOVE GOOD FOOD, Belacan. It makes a chefs and learning new skills from “SIFU”(Master) in the art of cooking. flavourful base for sauces and gravies, adding In addition, to explore the essence of Nyonya cooking, Jim worked with the Nyonya I LOVE THE SMELL OF IT, depth and an intriguing communities in Penang, Melaka, acquiring authentic Nyonya cooking techniques. He Turmeric taste that you can’t quite also learn traditional local cuisine in Terengganu and Kelantan. AND THE KITCHEN ALWAYS decipher. -
Meat Products and Consumption Culture in the East
Meat Science 86 (2010) 95–102 Contents lists available at ScienceDirect Meat Science journal homepage: www.elsevier.com/locate/meatsci Review Meat products and consumption culture in the East Ki-Chang Nam a, Cheorun Jo b, Mooha Lee c,d,⁎ a Department of Animal Science and Technology, Sunchon National University, Suncheon, 540-742 Republic of Korea b Department of Animal Science and Biotechnology, Chungnam National University, Daejeon, 305-764 Republic of Korea c Division of Animal and Food Biotechnology, Seoul National University, Seoul, 151-921 Republic of Korea d Korea Food Research Institute, Seongnam, 463-746 Republic of Korea article info abstract Article history: Food consumption is a basic activity necessary for survival of the human race and evolved as an integral part Received 29 January 2010 of mankind's existence. This not only includes food consumption habits and styles but also food preparation Received in revised form 19 March 2010 methods, tool development for raw materials, harvesting and preservation as well as preparation of food Accepted 8 April 2010 dishes which are influenced by geographical localization, climatic conditions and abundance of the fauna and flora. Food preparation, trade and consumption have become leading factors shaping human behavior and Keywords: developing a way of doing things that created tradition which has been passed from generation to generation Meat-based products Food culture making it unique for almost every human niche in the surface of the globe. Therefore, the success in The East understanding the culture of other countries or ethnic groups lies in understanding their rituals in food consumption customs. -
Doc's Inn Bar & Grill
DOC'S INN BAR & GRILL IPA Onion Rings – IPA Battered Onion Rings, Seasoned and served with BAM! Dipping Sauce. $8.00 APPETIZERS Frickle Chips – Battered Pickle Chips, Seasoned and served with Ranch Dipping Sauce. $7.00 Greek Wonton – Gyro Meat, Feta Cheese Mix, Green Onion, Wonton Wrap, Tzatziki Sauce. $8.00 Battered Cheese Curds – Battered White Cheddar Cheese Curds served with Raspberry Jalapeño Dipping Sauce. $9.00 Spinach Artichoke Dip – Fresh Baby Spinach, Artichokes, Mozzarella Cream Cheese Blend, House Tortilla Chips, Pita Bread, Fried Portobello Mushrooms – Battered Portobello Mushrooms, Mixed Vegetables. $10.00 Seasoned and served with Garlic Aioli. $9.00 Pretzel Sticks – Warm Pretzel Sticks, Garlic Butter, Kosher Salt, Fried Green Beans – Onion Battered Green Beans served with Cheese Sauce, Zesty Honey Mustard, House Ranch. $7.00 Cusabi Dipping Sauce. $7.00 SAGANAKI – OPA! Greek Traditional Style Flaming Cheese hit with Lemon, Greek Olives, Warm Pita Bread. $9.00 Hot Buffalo Chicken Dip – Roasted Chicken, Cheddar-Jack Cream WINGS & STRIPS Cheese Mix, Caramelized Onions, Blue Cheese Crumbles, Buffalo Sauce, House Tortilla Chips, Celery, Carrots, Ranch Dressing. Boneless Wings – Breaded Boneless Chicken served with Choice of $10.00 Sauce, Tossed or Side. (6)6.00 / (12)11.00 Doc's Macho Nacho – House Tortilla Chips, Beef Taco Meat, Bone-In Wings – Naked Bone-In Wings Served with choice of Sauce, Cheddar-Jack Cheese, Queso Sauce, Diced Tomatoes, Fresh Sliced Tossed or Side (6)7.00 / (12)12.00 Jalapeños, Pickled Red Onion, Queso Fresco, Sour Cream, + Sauces: Buffalo, Honey Sesame, Asian Zing, BBQ, Basil Avocado, Lime, Cilantro served with House Salsa. -
Kraft Heinz Food Company SEPDS May 2021
NPA Summary End Product Data Schedule Information Certified as Accurate by USDA Revised 5/28/2021 Product Net Status Net USDA Foods USDA Weight WBSCM USDA USDA Foods USDA A=Approved Weight Servings Inventory Foods School Year Processor Name End Product Code End Product Description per Foods WBSCM USDA Foods Material Description Value per Approval N=New per Case per Case Drawdown Value per Serving Material Code Pound Date R=Revised (pound) per Case Case (Ounces) X=Expired SY22 Kraft Heinz Food Company A 00013000514910 Heinz Ketchup 10lb Jug Kosher 114 oz 42.74 1140.00 0.60 100332 TOMATO PASTE FOR BULK PROCESSING 9.83 $0.4776 $4.69 11/1/2020 SY22 Kraft Heinz Food Company A 00013000568005 Bell Orto Traditional Pizza Sauce 6LB 39.56 300.00 2.11 100332 TOMATO PASTE FOR BULK PROCESSING 18.19 $0.4776 $8.69 11/1/2020 SY22 Kraft Heinz Food Company A 00013000569101 Bell Orto Pasta Sauce with Oil & Herb 6LB 39.60 144.00 4.40 100332 TOMATO PASTE FOR BULK PROCESSING 18.18 $0.4776 $8.68 11/1/2020 SY22 Kraft Heinz Food Company A 00130000030800 Heinz Ketchup Dip & Squeeze, 27g 29.76 500.00 0.95 100332 TOMATO PASTE FOR BULK PROCESSING 6.47 $0.4776 $3.09 11/1/2020 SY22 Kraft Heinz Food Company A 00130000072800 Heinz Ketchup FS Inverted Bottle 16/14oz 14.00 368.00 0.60 100332 TOMATO PASTE FOR BULK PROCESSING 2.85 $0.4776 $1.36 11/1/2020 SY22 Kraft Heinz Food Company A 00130000104300 Heinz No Salt Added Crushed Tomatoes 10TIN 6LB 39.38 572.00 1.10 100332 TOMATO PASTE FOR BULK PROCESSING 10.55 $0.4776 $5.04 11/1/2020 SY22 Kraft Heinz Food Company A 00130000104400 -
Salad Cream Sachets UNIT: 200 X 9G SSP: £3.95
Salad Cream Sachets UNIT: 200 X 9g SSP: £3.95 OVER 600 PRODUCTS. 8 PRODUCT CATEGORIES. 1 UNIQUE BRAND. Visit us online at www.fairwayfoodservice.com Description The Fairway Assured range of wet sachet condiments, which are the perfect accompaniment for any meal. Eye-catching colours and an easy opening offers ease of use as well as great taste making our range ideal for all catering sectors. Included in the range are: Barbeque Sauce Brown Sauce English Mustard French Mustard Horseradish Sauce Malt Vinegar Mayonnaise Mint Sauce Salad Cream Tartar Sauce Tomato Ketchup OVER 600 PRODUCTS. 8 PRODUCT CATEGORIES. 1 UNIQUE BRAND. Visit us online at www.fairwayfoodservice.com Salad Cream Sachets UNIT: 200 X 9g SSP: £3.95 Allergen Information Cereal Milk Eggs Peanuts Nuts Crustaceans Mustard Fish Lupin Sesame Celery Soya Molluscs SO2 Specifications Nutrition Allergens Dietary Information Typical Values Per 100g/ml Contains Cereal No Suitable for Vegetarians Yes 1016 kJ Contains Gluten - Suitable for Vegans No Energy 246 kcal Contains Milk No Suitable for Sufferers of Yes Fat 22 g Contains Eggs Yes Lactose Intolerance - of which saturates 1.6 g Contains Peanuts No Suitable for Coeliacs Yes Carbohydrates 10.7 g Contains Nuts No Approved for a Halal Diet No - of which sugars 7.8 g Contains Crustaceans No Approved for a Kosher Diet No Fibre g Contains Mustard Yes Protein 0.4 g Contains Fish No Salt 1.52 g Contains Lupin No Contains Sesame No Contains Celery No Contains Soya No Contains Molluscs No Contains Sulphur Dioxide No Ingredients Directions for Use Storage Instructions Water, Spirit Vinegar, Rapeseed Oil, Use immediately Store in a cool dry place, away from direct Thickener (Modified Starch), Sugar, Salt, sunlight and heat Acidity Regulator (Acetic Acid), Pasteurised EGG Yolk, MUSTARD Powder, Stabilisers (Xanthan Gum, Guar Gum), Natural Colour (Lutein Extract), Preservative (Potassium Sorbate). -
Total Mercury Detected in 55 Brand Name Foods and Beverages High in HFCS
Table A: Total mercury detected in 55 brand name foods and beverages high in HFCS Product Name Total mercury detected (ppt) Laboratory detection limit (ppt) Quaker Oatmeal to Go 350 80 Jack Daniel’s Barbecue Sauce (Heinz) 300 100 Hershey's Chocolate Syrup 257 50 Kraft Original Barbecue Sauce 200 100 Nutri‐Grain Strawberry Cereal Bars 180 80 Manwich Bold Sloppy Joe 150 80 Market Pantry Grape Jelly 130 80 Smucker’s Strawberry Jelly 100 80 Pop‐Tarts Frosted Blueberry 100 80 Hunt's Tomato Ketchup 87 50 Wish‐Bone Western Sweet & Smooth 72 50 Coca‐Cola Classic 62 50 Yoplait Strawberry Yogurt 60 20 Minute Maid Berry Punch 40 30 Yoo‐hoo Chocolate Drink 30 20 Nesquik Chocolate Milk 30 20 Kemps Fat Free Chocolate Milk 30 20 Hy‐Top Syrup ND 50 Hawaiian Punch Fruit Juicy Red ND 50 NOS High Performance Energy Drink ND 50 A & W Root Beet ND 30 Dr. Pepper ND 30 Wyler's Italian Ices ND 30 Market Pantry Ice Pops ND 30 Kool‐Aid Bursts Tropical Punch ND 30 Kool‐Aid Cherry Jammers ND 30 Sunny‐D ND 30 Snapple Peach Iced Tea ND 30 Powerade Orange ND 30 Lipton Green Tea ND 30 Zoo Juice Orange ND 30 Tropicana Twister Cherry Berry Blast ND 30 Fanta Orange ND 30 Pepsi ND 30 7‐Up ND 30 Hi‐C Wild Cherry ND 30 Jell‐O Strawberry ND 100 Market Pantry Applesauce ND 100 Mott's Applesauce ND 100 Campbell's Tomato Soup ND 100 Aunt Jemima Original Syrup ND 100 Hershey's Caramel Syrup ND 100 Hershey's Strawberry Syrup ND 100 Market Pantry Thousand Island ND 100 Smucker’s Strawberry Syrup ND 100 Heinz Hotdog Relish ND 100 Market Pantry Cranberry Sauce ND 100 Market Pantry Tomato Soup ND 100 Ocean Spray Cranberry Sauce ND 100 Mrs. -
Physicochemical, Rheological and Consumer Acceptability of Cassava Starch Salad Cream
Marsland Press Journal of American Science 2010;6(1):65-72 Physicochemical, Rheological and Consumer acceptability of cassava starch salad cream Ashaye Olukayode.Adebayo1, Sanni Oladimeji Lateef2 Arowosafe Bolanle Elizabeth 3 1Institute of Agricultural Research and Training Obafemi Awolowo University P.M.B 5029 Ibadan Nigeria 2University of Agriculture Abeokuta 3International Institute of Tropical Agriculture Ibadan [email protected] Abstract: Cassava is popularly consumed as a staple in many regions of the developing world. Limitation to utilization of cassava roots by processors is its high perishability and bulkiness. Salad Cream is a ready made creamy-white dressing with a flowing consistency of which modified maize flour serves as the base raw material. At present there is little information on the physical, chemical, pasting and rheological properties of salad cream from cassava starch. This work was aimed to evaluate the physicochemical, rheological and consumer acceptability of cassava starch salad cream from three Nigerian low cyanide cassava varieties (96/01632, 98/0505 and TME419). Commercial salad and cassava starch salad cream were evaluated for physical (colour), chemical (titratable acidity, pH, total solids, protein, sugar, starch, fat, ash, moisture content and dry matter) and rheological (viscosity). Consumer acceptability was evaluated by ten-member panel randomly selected from male and female adults. Lightness (L*) values of cassava starch salad cream from 96/01632 (85.17), 98/0505 (84.21), TME 419 (84.38) and control (77.28), Chroma were 96/01632 (15.77), 98/0505 (16.13), TME 419 (17.59) and control (28.97). Commercial salad cream was significantly higher at p<0.05 in moisture (48.99%), protein (1.61%), sugar (17.59%), titratable acidity (8.63), total solids (61.92%) and ash (2.75%).