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Bell Pepper (Capsicum Annuum) a Potential Commercial Crop for Guam
Food Plant Production August 2016 FPP-03 Bell Pepper (Capsicum annuum) A Potential Commercial Crop for Guam Joe Tuquero and Jesse Bamba, Cooperative Extension & Outreach College of Natural & Applied Sciences, University of Guam There are numerous health benefits of bell pepper. Bell peppers are rich in Vitamin C, Vitamin A, and B-complex group of vitamins including Vitamin B-1 (niacin and pyridoxine) and Vitamin B-6 (riboflavin and thiamin) (Rudrappa, 2016). Fig. 1 shows basic nutrition facts of raw, green bell pepper as provided by the United States Department of Agriculture (USDA) Introduction The bell pepper, also known as sweet pepper, is a widely cultivated vegetable crop that originates from central and South America. Although there are vari- ous shapes of sweet peppers, most are bell-shaped, which is why the term ‘bell pepper’ is more common (Department of Agriculture, Forestry, and Fisheries, Republic of South Africa, 2013). They belong to the same species as many varieties/cultivars of hot chili peppers, Capsicum annuum. The major difference along with the commonly larger bell shape is that bell peppers are considered “sweet” and chili peppers are “hot”. Bell peppers are very popular throughout the world. They are sold as a fresh vegetable in markets. In Guam stores, fresh bell green peppers average $4.00/ Fig. 1. Nutrition facts of raw, green bell pepper. Source: USDA lb, and fully ripened red, yellow, or orange bell pep- pers are usually sold at $4.99 to $6.99/lb. Growing Bell Pepper Bell peppers can be transplanted as a seedling or Bell peppers are commonly used as a fresh vegetable direct-seeded in to the ground (University of Missouri in salads and sandwiches, and as a cooked vegetable Extension, 2010). -
Sweet Pepper
• PRODUCTION GUIDELINE • SSweetweet ppepperepper (Capsicum annuum) agriculture, forestry & fisheries Department: Agriculture, Forestry and Fisheries REPUBLIC OF SOUTH AFRICA • PRODUCTION GUIDELINE • SSweetweet ppepperepper (CCapsicumapsicum aannuumnnuum) March 2013 Department of Agriculture, Forestry and Fisheries 2013 Printed and published by Department of Agriculture, Forestry and Fisheries Compiled by Directorate: Plant Production Private Bag X250 PRETORIA 0001 Tel. +27 12 319 6072 Fax +27 12 319 6372 E-mail [email protected] Design and layout by Directorate Communication Services CCONTENTONTENT General aspects ................................................................................... 1 Cultivation practices ............................................................................. 5 Post-havest handling ............................................................................ 17 Production schedule ............................................................................. 18 Utilisation .............................................................................................. 19 References ........................................................................................... 20 GGENERALENERAL AASPECTSSPECTS Classifi cation Scientific name: Capsicum annuum Common names: bell pepper, sweet pepper Origin and distribution Sweet peppers (Capsicum annuum L.) originate from central and South America where numerous species were used centuries before Columbus landed on the continent (Manrique, 1993). The cultivation -
Pepper Varieties – 2020 Season SWEET
The HERB FARMacy - Pepper Varieties – 2020 Season SWEET PEPPERS Banana Sweet: Prolific 16”-24” inch plants produce an abundance of thick-walled sweet elongated peppers. Fruits ripen from pale green to yellow then red for a beautiful show. Great sweet flavor either fresh or cooked. (66 days) Cornito – Red/Russo and Yellow/Giallo: Smaller versions of the sweet Corno di Toros peppers offering vibrant green-to-red (Russo) and green-to-yellow (Giallo) super sweet conical peppers. Perfect for salads, grilling and roasting. Fruits are about 1” wide and 5” long. (Yellow: 55 days green, 75 days yellow; Red: 60 days green, 80 days red) King of the North: Perfect sweet bell pepper for New England. Peppers ripen green to red. Open pollinated variety that produces consistent fruit even in shorter cool growing season with excellent flavor. (70 days) Lipstick: Shiny, smooth, top-shaped sweet pepper. Fruits are about 4” long and ripen to a glossy, rich red. Thick, juicy, and sweet for salads and cooking - perfect for roasting. Dependable yields. (53 days green, 73 days red ripe) SWEET PEPPERS (continued) Lunchbox Peppers – Orange, Yellow, Red: Small, sweet peppers ideal for snacking or salads. Sweet and nutritious with vibrant color. Fruits are more elongated than bell shaped, 2-3” long x 1-1 ½” wide. Super color and crispy, sweet flavor make these a versatile hit. (60 days green, 75-80 days ripe) Orange Bell-“Orange Sun”: Large, blocky, beautiful bell peppers ripen from green to bright orange. Great color, thick crunchy flesh and sweet taste make these a great choice for grilling, sautéing, roasting or fresh in salads, dipping or just snacking. -
My Thai Home-Cook Recipes
Sweet Rice Balls Bau-Loi บัวลอย Ingredient 1/2 cup of glutinous rice flour 1 tbsp of tapioca flour 1 can of coconut milk 4 tbsp of white sugar 1 tbsp of palm sugar 1/4 tsp of salt For colors yellow- steamed pumpkin; green- juiced pandanus leaf; purple- steamed taro Mix the glutinous rice flour with tapioca flour, 1 tsp of sugar, and a dash of salt. To make rice balls yellow, add mashed steamed pumpkin into the dry ingredient (or pandanus leaf juice for green, or steamed taro for purple). Then add 3 tbsp of coconut milk to the mixture. Knead the dough it is smooth. Once the dough is ready, divide the dough up into smaller balls (about 0.25 inch in diameter each). Place the balls into the boiling water, until the balls are well cooked (when they are floating in the boiling water). Immediately add the cooked rice ball into ice cold water to stabilize them. While waiting for the rice balls, prepare the coconut broth by boiling coconut milk with white sugar, palm sugar, and a dash of salt. Adjust the sweetness to taste. Filter out the rice balls and put them into the coconut broth. Cook the rice balls with broth for a little while. Then it is ready to serve. Fresh Spring Roll Por-Phai-Kung-Sod ปอเปี๊ยะกุ้งสด For Rolls A pack of rice papers Fresh basil Carrot, chopped Lettuce, chopped Other vegetable you like Shrimp, cooked For Dipping sauce 1/2 cup of simple syrup 1 Tbsp of Crushed red pepper 2 Tsp. -
Easy Choice Family Kai | Autumn Week 1
EASY CHOICE FAMILY KAI | AUTUMN WEEK 1 THIS WEEK’S RECIPES Mexican meatballs Easy udon noodles Burmese chicken curry German subs Sri Lankan dhal STAPLES FOR THE WEEK SHOPPING LIST breadcrumbs BUTCHERY cayenne pepper (optional) beef mince — 500g chilli powder (optional) chicken drumsticks, skinless — 1kg or cinnamon, ground 10 drumsticks cumin pork sausages — 6 curry powder CHILLED garlic — cloves or crushed cheese — 250g block ginger — fresh or crushed PRODUCE mayonnaise mustard apple — 1 oil — vegetable, olive or canola beetroot — 1 medium carrots — 10 oregano, dried (optional) onions — 8 oyster sauce (optional) potatoes — 6 paprika spring onions — 1 bunch pepper salt, iodised FROZEN sesame oil (optional) green peas — 1kg soy sauce, low sodium spinach — 500g stock — chicken or vegetable (liquid GROCERY or cubes) bread rolls — 6 long sugar brown rice — 1kg (long grain) tomato sauce coconut milk, light — 1 can (400ml) turmeric eggs — 6 vinegar — balsamic, white or lemon lentils — 1 can juice red split lentils — 1 packet (375g) tomatoes, chopped — 2 cans udon noodles — 3 packets (200g per packet) EASY CHOICE FAMILY KAI | AUTUMN WEEK 2 Chicken and vegetable pie Thai vegetable curry Bacon and corn baked potatoes Green bean, beef and egg stir-fry Mexican bean empanadas STAPLES FOR THE WEEK SHOPPING LIST cayenne pepper (optional) BUTCHERY cheese beef stir-fry — 500g chicken stock (liquid or cubes) chicken breast, skinless & boneless — chilli powder (optional) 500g cornflour CHILLED cumin, ground middle bacon — 200g garlic — cloves or crushed -
The Lunch @Pokeburger Måndag - Onsdag
THE LUNCH @POKEBURGER MÅNDAG - ONSDAG THE POKÉ BOWLS MAHALO chineseGAI PET PET market ..................................... 99,- 99,- CHILIBAKAD KYCKLING MED SWEETCHILI, STEKT SUSHI RIS, WAKAME, EDAMAME, PINK GARI, ASIATISK BBQKYCKLING , SUSHIRIS, RAWSALLAD, KÅL, MATVETE, EDAMAME & PICKLAD TOMAT ANANASSALSA, AVOKADOKRÄM & PONZUMAYO EDAMAME, GARI, RÄTTIKA & HOISINSÅS HALSTRAD TONFISK..................... 145:- phillyYASO ................................................ tofu 99,- 99,- RÅ LAX............................... 165:- FRITERADFRITERAD FETAHÅRD MED TOFU AIOLI, MED STEKTSUSHIRIS, KÅL, RAWSALLAD, MATVETE, EDAMAME & PICKLAD TOMAT FRITERADE FISHCAKES................... 99:- EDAMAME, GARI, RÄTTIKA & FÄRSKOSTKRÄM (LAX, TORSK & RÄKOR) THE BURGERS KILLINGTheClassic spaniard…………………..120,- ME SOFTLYcheese…………….120,- ........................120,- MOVINGBest veganMOUNTAIN in town…………………..120,- ..........................120,- 150 GRAMS BURGARE MED CHILIKETCHUP, RÖDBETSBURGARE MED DRESSING, SALLAD TOMAT 150G BURGARE MED SERRANOMAYO, SALLAD, OST FRITERAD PORTABELLO-&VEGAN OST, SALLAD & MAYO JALAPEÑOS,150GRAMS ISBERG. BURGARE SERVERAS MED CHEDDAR,MED POMMES BACONNAISE, & DIPP & RÅ LÖK. SERVERAS MED POMMES & DIPP SERVERAS MED POMMES OCH EN DIPP SERVERAS MED POMMES OCH EN DIPP TOMAT & BACON, SERVERAS MED POMMES & DIPP TORSDAG - FREDAG THE POKÉ BOWLS MAHALO ThaiEL SWECO bowl ........................................99,- 99,- SUSHI RIS, WAKAME, EDAMAME, PINK GARI, LÅGTEMPAT HÖGREV MED DRAGONMAYO, STEKT SMULAT FLÄSKKÖTT MED KORIANDER, CHILI SUSHIRIS, -
Bell Peppers Bull Nose
Bell Peppers Likely introduced to North America in the 1700s. In 1812, Thomas Jefferson recorded Bull Nose Bull Nose (36) peppers in his garden calendar at Monticello. Crisp fruits ripen from green to red with an excellent flavor. Sweet. Productive, sturdy plants. 55-80 days from transplant. Incredibly sweet and delicious, medium-large, 3 or 4-lobed bell peppers mature from green to Chocolate Beauty (36) an attractive chocolate color. Eat them at the fully ripe stage and you'll know that they're something special. Plants are tobacco mosaic virus resistant. Golden Cal Wonder 78 days. Colorful golden bells that are very sweet and tasty. The productive plants produce (72) early and are good for northern climates. 73 days. Plants produce excellent yields of brilliant orange- yellow bell peppers. Blocky, four- Horizon Bell (36) inch fruits are thickwalled, ripening from medium green to orange-yellow at maturity. Sweet and flavorful gourmet pepper for salads, stuffing and more! The best red bell pepper we know for northern gardeners where the seasons are cool and short. King of the North (72) 70 days Large, elongated bells ripen to golden yellow. Plants are very compact, but very productive nonetheless. Tolerates adverse growing conditions. Great choice for low-tunnel growing, early- Napoleon Sweet (36) and late-season, or container planting. Very popular Polish variety that should be a hit over here as well! 75 days Absolutely stunning purple bell pepper. Large 4-lobed, thick-walled fruits borne on sturdy Purple Beauty (36) compact plants. Tender crisp texture, mild sweet flavor. 70-75 days from transplant. -
2020 Hugo Feed Mill Pepper List Type Description
2020 Hugo Feed Mill www.hugofeedmill.com Pepper List 651-429-3361 New Name Type Description 09154 Hot A long, skinny Thai ¼" x 2" red pepper. Grows in clusters pointing upwards. 2018 7 Pot B. Gum X Pimenta de Neyde Hot Fiery Hot with a Bleeding Stem. Salmon to Red skin with ocassional purple blush. 7 Pot Brain Strain Hot Scorching hot, fruity flavored peppers. High yield. Said by some to be the hottest of the 7 Pot family. 7 Pot Brain Strain Yellow Hot Yellow version of the Red Brain Strain but less heat Originally from Trinidad, pineapple flavor, w/ 7 Pot heat 7 Pot Bubble Gum Hot Super Hot w/ floral smell and fruity undertones Red fruit w/ stem and cap ripening to bubblegum color 7 Pot Bubble Gum* Hot Super Hot w/ floral smell and fruity undertones Red fruit w/ stem and cap ripening to bubblegum color 7 Pot Lava Brown Hot Another Pepper in the Super Hots. Heat is remarkable Smokey fruity, brown pepper with the scorpion look 7 Pot Lave Brown Variant Red Hot Moruga Scorpion X 7 Pot Primo cross Morurga look with a stinger, extremely hot 2020 Aji Amarillo Hot 4-5" long pepper. Deep yellow/orange. Fruity flavor with intense heat. Aji Perrana Hot Large Aji type orange pepper from Peru. Similar to an Aji Amarillo but smaller. Aji Chombo Hot Robust rounded red scorcher from Panama. Scotch bonnet type fruit w/ sweet flavor then BAM! Aji Cito Hot Awesome producer of beautiful torpedo shaped peppers. Peruvian pepper, with 100,000 SHU and a hint of citrus. -
Sandwich-Final-Kr8g.Pdf
SCOUT’S SANDWICHES All Sandwiches $7.50 Name__________________ Dine In or To Go COBB SANDWICH Sliced Chicken, Bacon, Hard Boiled Egg, Butter Lettuce, Tomato, Purple Onion, Fresh Avocado Aioli on Sliced Sourdough Bread SPICY ROAST BEEF Roast Beef, Swiss Cheese, Romaine, Tomato, Red Onion, Sriracha Mayo and Horseradish Mayo on Light Rye Bread TURKEY SUB Sliced Turkey, Havarti Cheese, Shredded Iceberg Lettuce with classic sub dressing, Diced Peppadew Peppers and Miracle Whip on a Baguette EGG SALAD SANDWICH House-Made Egg Salad, Fresh Spinach on Honey Wheat Bread with Cracked Pepper Aioli and Fresh Cracked Black Pepper BUILD YOUR OWN SANDWICH Circle your Bread, Spread, Protein, Cheese and Veggies Bread Spread Circle 1 Cheese White ($1 per addit.) Miracle Whip Mayo Honey Wheat American Spicy Mustard Mustard Light Rye Cheddar Horseradish Italian Aioli Sliced Sourdough Mayo Swiss Sriracha Mayo Pesto Aioli Pepper Jack Croissant Baguette Sub Dressing Ranch Havarti Wrap Cracked Pepper Scout’s Sandwich Provolone Aioli Spread Flatbread Up to 4 Veggies Circle 1 Protein ($1 per additional Veggie) ($1 per additional Protein) Spinach Cucumber Roasted Turkey Chicken Salad Butter Lettuce Pickles Smoked Ham Tuna Salad Shredded Iceberg Avocado Sliced Chicken Egg Salad Romaine Black Olives Roast Beef Pimento Cheese Sliced Tomato Red Onion Hummus Bacon Peppadew Pepper Bell Pepper Salami (+$1) Pepperoni (+$1) Banana Pepper French Fried Onions House Made House Made Pickled Jalapeno Pickled Onions Sides Chips $1.75 Fruit Cup $2.75 Spinach Pasta Salad $2.00 Side Salad $2.50 Cucumber & Tomato Salad $2.00 Dressing___________________ . -
Hot Peppers and Specialty Sweet Peppers
Center for Crop Diversification Crop Profile CCD-CP-101 Hot Peppers and Specialty Sweet Peppers Cheryl Kaiser1 and Matt Ernst2 Introduction Hot peppers, also known as chili (or chile) peppers, owe most of their “heat” or pungency to a chemical substance called capsaicin. This chemical is concen- trated in the cross walls of the fruit and around the developing seeds. Chili peppers can be mild to fiery hot, depending on the amount of capsaicin present. The amount of capsaicin in peppers is measured in Scoville Heat Units (SHU). Currently, the hottest pep- per is considered to be the ‘Carolina Reaper’ which has 2.2 million SHUs. A combination of genetics and environment are responsible for the amount of heat in hot peppers. Peppers that do not contain capsa- icin, such as bell peppers (0 SHUs), are considered “sweet.” In addition to the hot types, other specialty HABANERO PEPPERS peppers include sweet varieties of unusual shape, size HABANEROS (Capsicum chinense) are extremely hot and/or color. peppers that are small and lantern-shaped. They are light green to bright orange when ripe. Types of Hot and Specialty Sweet Peppers Unless otherwise noted, the following peppers are ITALIAN or CUBANELLE types are sweet to mildly hot, classified as the speciesCapsicum annuum. long, and somewhat flattened. These flavorful peppers change from yellow-green to orange, and then to red ANAHEIM peppers, also known as NEW MEXICAN CHILE, as they ripen. are a mild to hot pepper that are considerably longer than jalapeños. They are bright green to red when JALAPEÑO peppers range from sweet to mild to very fresh and brownish red when dried. -
Stir-Fry Basics by Chef Steve
Stir-Fry Basics by Chef Steve Ingredients Seasonal Vegetables, broccoli, squash, eggplant, and carrots snow peas, tomatoes, mushrooms, and celery ¼ cup or water, or stock Seasoning - soy sauce, sesame oil, oyster sauce, chili sauce, or hoisin sauce 1 T cornstarch or flour mixed with two tablespoon of water (optional) Seasonal Fruit (Pineapple, Mangoes, or Oranges) Meat or Seafood (Optional) Directions Stir fry food preparation is a great way to try and explore many different vegetables. Meat, seafood, and other protein can be incorporated, but the star of the show is the myriad of vegetables. Don’t forget fruit such as pineapple, mangoes, and oranges. Preparation is easy, fast, and economical. It’s also a great way to get the youngsters involved in the selection and prepping of the veggies. Stir fry can use a variety of vegetables. Select seasonal produce, these are at their peak of freshness and usually available at a lower cost. Cut all vegetables into bite size pieces. Always start cooking the densest veggies first and have all ingredients ready before starting. Stir-Fry Basics by Chef Steve Ingredients Seasonal Vegetables, broccoli, squash, eggplant, and carrots snow peas, tomatoes, mushrooms, and celery ¼ cup or water, or stock Seasoning - soy sauce, sesame oil, oyster sauce, chili sauce, or hoisin sauce 1 T cornstarch or flour mixed with two tablespoon of water (optional) Seasonal Fruit (Pineapple, Mangoes, or Oranges) Meat or Seafood (Optional) Directions Stir fry food preparation is a great way to try and explore many different vegetables. Meat, seafood, and other protein can be incorporated, but the star of the show is the myriad of vegetables. -
Sweet and Sour Pork
Sweet and sour pork Ingredients Serves 4 Sweet and sour sauce ¼ cup white vinegar 1 teaspoon tom yum paste cup tomato paste 3 tablespoons brown sugar 2 cloves garlic, crushed 1 tablespoon finely chopped fresh ginger 2 tablespoons oyster sauce 1 teaspoon sesame oil cup drained canned pineapple pieces 1½ tablespoons cornflour Equipment 1½ tablespoons water Cutting board and knife Stir fry Kitchen scales 1 tablespoon oil Measuring cups 300 grams lean pork, sliced Measuring spoons 1 carrot, sliced Saucepan cup sliced green beans Serving spoon ½ red onion, sliced Wok 1 cup sliced red cabbage Preparation and cooking skills 1 courgette, sliced Boil, brown, chop, make sauces from scratch, mix, simmer, slice, stir fry. 1 capsicum, sliced Method Sweet and sour sauce Nutrition 1. In a saucepan place vinegar, tom yum paste, tomato • Sweet and sour pork is a popular paste, brown sugar, garlic, ginger, oyster sauce and Chinese dish. sesame oil. • This recipe is healthier than the 2. Bring to the boil then reduce heat to a gentle simmer. takeaway versions, as it uses lean pork and lots of vegetables. 3. Add pineapple pieces. • Eating plenty of different 4. Mix the cornflour and water together and stir through coloured vegetables and the pineapple mixture until thickened. cutting back on junk foods and Stir fry takeaways means you’ll get a wide range of nutrients which 1. Heat oil in a wok over medium heat. help you to learn and grow, and 2. Add pork and stir fry until brown on all sides. stop you from getting sick. 3. Add carrot, green beans, onion, red cabbage, courgette and capsicum to wok and stir fry until heated through.