Mrs. Wilkes' Dining Room in Savannah, Georgia has offered family-style Southern meals since 1943. It began as a boardinghouse restaurant run by L.H. and Sema Wilkes. For nearly seven decades, Sema rang a bell and said grace before meals. Currently, Ryon Thompson, a great-grandson of the original owners, manages the restaurant to preserve the family atmosphere and tradition of sharing meals with strangers who become friends. The food is classic Southern cooking prepared by long-time staff using time-honored recipes.
This document provides recipes and food pairing ideas for book club meetings organized by book title or theme. It includes recipes for dishes like icebox cake inspired by Sharp Objects, Chicago-themed appetizers to pair with The Devil in the White City, and fimi milk custard inspired by a wedding scene in The Kite Runner. The recipes cover classics, international cuisine, and dishes from different time periods to spark discussion for many types of book club reads.
The document provides a 20-year history of the Bay Area Sams club from 1989-2009 including officer lists, recipes, and locations of campouts. It includes over 15 recipes ranging from lasagna and grilled stuffed jalapeños to chicken salad and goulash. The document highlights the community and food sharing aspect of the club over its two decades.
The document provides a 20 year history of the Bay Area Sams RV club including officer lists and recipes from annual camping trips from 2000 to 2004. It includes over 15 recipes for dishes like lasagna, grilled stuffed jalapeños, hot chicken salad, and apricot glazed pork roast. The document highlights the community built through sharing meals and recipes on camping trips over two decades.
1. The document provides recipes for classic KFC dishes including coleslaw, pot pie, beans and rice, corn, macaroni salad, macaroni and cheese, potato salad, baked beans, buttermilk biscuits, potato wedges, gravy, mashed potatoes, and several chicken recipes including the original, extra crispy, hot and spicy, and crispy strips.
2. Many of the recipes note how dishes were originally made from scratch daily but are now prepared with pre-made ingredients or frozen for convenience.
3. The chicken recipes detail how the chicken is marinated, breaded using dry ingredients mixed with egg and milk, then double fried to achieve signature crispy
The document is a collection of recipes inspired by the colors found in the East Cesar Chavez neighborhood of Austin, Texas. It includes an introduction explaining that the author was inspired by the Mexican influence and colors of the neighborhood to connect food dishes to images taken throughout the area. The document then provides over 30 recipes for drinks, sides, main dishes, and desserts along with photos and credits for the recipes and images.
Biggest Loser 10 Pre-Finale Reunion Dinner MenuDevin Alexander
The document summarizes a reunion dinner hosted by Chef Devin Alexander for past contestants of The Biggest Loser. The menu included chicken cacciatore, meatballs, three cheese spinach lasagna, white bean dip, mixed green salad, strawberry shortcake trifle, and chocolate brownie cups. Recipes for several of the dishes were also included from Alexander's cookbooks.
Patty Roper's book Easy Parties and Wedding Celebrations | Madison County Her...Gwen McKee
The document provides tips and recipes for hosting a memorable holiday buffet. It recommends preparing hearty but simple dishes that can be made in advance, such as shrimp pasta, pork tenderloin with apricot sauce, mini tomato tarts, and green beans. Dessert options include snowflake sugar cookies, bread pudding, and brownie truffles presented in creative ways. The key is putting guests at ease so they can enjoy tasty food and each other's company during the festive gathering.
Mrs. Wilkes' Dining Room in Savannah, Georgia has offered family-style Southern meals since 1943. It began as a boardinghouse restaurant run by L.H. and Sema Wilkes. For nearly seven decades, Sema rang a bell and said grace before meals. Currently, Ryon Thompson, a great-grandson of the original owners, manages the restaurant to preserve the family atmosphere and tradition of sharing meals with strangers who become friends. The food is classic Southern cooking prepared by long-time staff using time-honored recipes.
This document provides recipes and food pairing ideas for book club meetings organized by book title or theme. It includes recipes for dishes like icebox cake inspired by Sharp Objects, Chicago-themed appetizers to pair with The Devil in the White City, and fimi milk custard inspired by a wedding scene in The Kite Runner. The recipes cover classics, international cuisine, and dishes from different time periods to spark discussion for many types of book club reads.
The document provides a 20-year history of the Bay Area Sams club from 1989-2009 including officer lists, recipes, and locations of campouts. It includes over 15 recipes ranging from lasagna and grilled stuffed jalapeños to chicken salad and goulash. The document highlights the community and food sharing aspect of the club over its two decades.
The document provides a 20 year history of the Bay Area Sams RV club including officer lists and recipes from annual camping trips from 2000 to 2004. It includes over 15 recipes for dishes like lasagna, grilled stuffed jalapeños, hot chicken salad, and apricot glazed pork roast. The document highlights the community built through sharing meals and recipes on camping trips over two decades.
1. The document provides recipes for classic KFC dishes including coleslaw, pot pie, beans and rice, corn, macaroni salad, macaroni and cheese, potato salad, baked beans, buttermilk biscuits, potato wedges, gravy, mashed potatoes, and several chicken recipes including the original, extra crispy, hot and spicy, and crispy strips.
2. Many of the recipes note how dishes were originally made from scratch daily but are now prepared with pre-made ingredients or frozen for convenience.
3. The chicken recipes detail how the chicken is marinated, breaded using dry ingredients mixed with egg and milk, then double fried to achieve signature crispy
The document is a collection of recipes inspired by the colors found in the East Cesar Chavez neighborhood of Austin, Texas. It includes an introduction explaining that the author was inspired by the Mexican influence and colors of the neighborhood to connect food dishes to images taken throughout the area. The document then provides over 30 recipes for drinks, sides, main dishes, and desserts along with photos and credits for the recipes and images.
Biggest Loser 10 Pre-Finale Reunion Dinner MenuDevin Alexander
The document summarizes a reunion dinner hosted by Chef Devin Alexander for past contestants of The Biggest Loser. The menu included chicken cacciatore, meatballs, three cheese spinach lasagna, white bean dip, mixed green salad, strawberry shortcake trifle, and chocolate brownie cups. Recipes for several of the dishes were also included from Alexander's cookbooks.
Patty Roper's book Easy Parties and Wedding Celebrations | Madison County Her...Gwen McKee
The document provides tips and recipes for hosting a memorable holiday buffet. It recommends preparing hearty but simple dishes that can be made in advance, such as shrimp pasta, pork tenderloin with apricot sauce, mini tomato tarts, and green beans. Dessert options include snowflake sugar cookies, bread pudding, and brownie truffles presented in creative ways. The key is putting guests at ease so they can enjoy tasty food and each other's company during the festive gathering.
This document provides recipes for many classic KFC menu items such as coleslaw, pot pie, beans and rice, corn, macaroni salad, macaroni and cheese, potato salad, baked beans, biscuits, potato wedges, gravy, mashed potatoes, chicken marinade, original recipe chicken, extra crispy chicken, hot and spicy chicken, and crispy chicken strips. It notes that while some items used to be made fresh daily in stores, many are now made with frozen or pre-packaged ingredients for convenience. The recipes are provided to allow people to recreate authentic KFC dishes at home.
The document provides details for the meal plan of a restaurant called "Kusina ni Lolo". It includes the restaurant objectives, logo description, menu items, kitchen and restaurant layout, market list, standardized recipes, and recipe costing sheets. The restaurant aims to serve fresh, healthy produce from their farm to customers using farm-to-table concepts and unique local cuisines. The menu consists of snacks, beverages and main dishes made from farm ingredients like banana hearts, tilapia, and sweet potatoes.
The filling food from hunger games the unofficial hunger games cookbookRyaaaDina
One of the rarest fiction works with food as the theme, Hunger Games attracts all foodies out there. Although good food is available only for the dwellers in the Capitol, we find a variety of food in the popular fiction. There are many dishes which are not so edible from the novel, but we used our gastronomic skills to make them super-appetizing.
You get to recall all of the major food moments from Hunger Games in this cookbook. Have a look at what the possibilities for a Hunger Games themed menu using the cookbook are.
* Thick Carrot Soup
* District 11's Crescent Moon Roll with Sesame Seeds
* Ma Plinth Meatloaf Sandwich
* Burnt Nut Raisin Bread
* Prim's Birthday Venison Steaks
* Funeral of Arachne Crane Peach Pie
However, they are only a few names of the dishes from this exclusive cookbook. You must buy the cookbook to uncover the extensive range of appetizers, breakfasts, main courses, and desserts.
This document provides a 7-day vegan meal plan with recipes for breakfast, lunch, dinner and snacks each day. Some highlights include a green smoothie for Monday breakfast, a chickpea and avocado wrap for Monday lunch, sheet pan baked tofu and veggies for Monday dinner. Other meals include overnight oats, a black bean burger, rainbow quinoa salad, and a creamy coconut chickpea curry. The plan aims to make vegan eating enjoyable and provide inspiration for healthy plant-based meals.
This document is a magazine focused on American cuisine. It features an interview with Tim Beasley, owner of Big Dawg Kitchen catering company, who shares his favorite classic American recipes from the Southern US. These include chicken and dumplings, frogmore stew, chili con carne, and more. The magazine also includes a report from New York City on new trends in American cooking, and recommends essential American pantry items to make these dishes. The overall document celebrates American food and culture through sharing recipes and insights from chefs and food experts.
- The document provides recipes and meal ideas for students living in university accommodation. It includes recipes for breakfast smoothies, leek and potato soup, spinach and sweet potato curry, oven-baked red pepper risotto, spaghetti bolognese, student stir-fry, chilli con carne, chicken fajitas, vegetable moussaka, fish parcels, and apple pie. The recipes aim to be quick, easy, affordable and nutritious options for students.
This document provides 15 recipes for using a mandoline slicer, organized into sections for sides, meals, and treats. It begins with instructions for using a mandoline slicer and its different blade attachments. The recipes include dishes like chili-spiked sweet potato fries, zucchini "tagliatelle" salad, beer-battered cajun fries, penne with zucchini and almonds, and lemon upside-down cake. Tips are provided with each recipe to help users get the most out of their mandoline slicer.
This document is a preview from the Hillbilly Housewife promoting her "Crockpot Cooking Made Simple" package, which includes an eBook, 500 crockpot recipes, and extras. It provides summaries and recipes for 14 crockpot dishes, including Simmered Almond Tea, Whipped Up Chocolate Coffee, and Split Pea Potato and Ham Soup. The preview concludes by advertising the full package for purchase.
This document provides recipes for several classic British picnic foods including pea and mint soup, cod with a herb crust, easy coronation chicken, scotch eggs, English summer pudding, Eton mess, and scones. The pea and mint soup calls for fresh peas and mint simmered in vegetable stock. The cod with herb crust tops cod fillets with a breadcrumb and herb mixture. Easy coronation chicken mixes chicken with a citrus-flavored mayonnaise. Scotch eggs involve wrapping sausage meat around hard boiled eggs. The English summer pudding soaks bread in stewed summer berries. Eton mess mixes strawberries, cream, and meringue. And the scones recipe provides
This document provides a holiday entertaining guide with recipes, decor ideas, activities, and safety tips. It includes recipes for appetizers like toffee caramel apple dip, main dishes like cranberry orange Christmas ham, sides like winter squash with rice and cranberries, and desserts like pumpkin cupcakes. It also offers decor themes, craft activities, and an entertaining checklist. The guide aims to make holiday planning easier and more fun.
Tania Beasley-Jolly hosts her monthly book club at her home in Singapore. She prepares a southern-inspired meal for the group, drawing on her African American and Jewish roots. The meal includes deviled eggs with caviar, baked fried chicken, macaroni and cheese with ham, and a healthier version of green bean casserole. Tania discusses how her various international experiences have influenced her eclectic tastes in food, art and design. The book club members enjoy discussing their latest book and Tania's meal celebrating her cultural background.
This document provides recipes and information for various foodservice products from Kent Precision Foods Group and Frostline brands. It discusses several culinary trends in foodservice like ethnic cuisines bringing spicy flavors, health conscious diners seeking low-fat options, and smaller portion sizes for frequent snacking. Recipes include pepper jack queso, parmesan grits with grilled shrimp, Thai mayo sauce, mango habanero ranch dressing, cilantro lime brown rice, heirloom tomato salsa, and mocha frappe smoothie. The document promotes adapting classic dishes and developing new recipes using the company's sauce mixes, seasonings, and smoothie bases to capitalize on emerging trends.
The document provides details for a restaurant menu including dishes like steak tartare, salmon gravlax, and chocolate cake. It also includes the week's work schedule, standard recipes, and a manager's checklist of tasks to complete to prepare the kitchen for service. Diagrams are presented to illustrate plating designs and the kitchen floor plan and workflow.
The document provides recipes from the Stroke Association inspired by African-Caribbean and South Asian flavors to help people lead a healthy lifestyle and reduce their risk of stroke. It includes recipes for dishes like grilled Caribbean spiced chicken with bean salad, Indian tofu and pea curry, and mint tandoori style haddock with roasted vegetables and lentils. The recipes encourage using ingredients from those regions and aim to showcase flavors that can help prevent stroke when consumed as part of an overall healthy diet.
Try our mouth-watering, healthy recipes for on the go breakfasts and at work lunches: It will help you to stay healthy and fit. Here is the link: https://info.horizonohs.com/en-ca/recipe-booklet-on-the-go-breakfast
Food
This document provides information about an upcoming winter farmers market to be held on November 14th at Oconomowoc Landscape & Supply Garden Center from 10am to 2pm. It introduces several vendors who will be present, including Caroline Carter of Eden's Market who will do a cooking demonstration at 11am. The document also provides contact information for the vendors and an avocado chocolate mousse recipe from Caroline Carter.
The document describes a Purim celebration where families would get together and share a meal. It details the dishes that were prepared including homemade borekas, rolls, apple pie, turkey stuffed with goodies like sweet potato apple boats and green beans with sesame seeds. During the meal, Daniel Eisener spoke about finding missing Israeli soldiers. He said that righteous deeds lifted to Hashem through hands are more powerful than thoughts alone. The document also provides recipes for the dishes mentioned, including instructions and cooking times.
The document provides a recipe for Tonkatsu (breaded pork cutlets) that includes the following main steps:
1) Score and season pork chops, then dredge in flour, egg, and breadcrumbs and refrigerate.
2) Deep fry the breaded pork until cooked through and golden brown.
3) Serve the pork cut into strips with shredded cabbage and tonkatsu or barbecue sauce for dipping.
This short document promotes creating presentations using Haiku Deck, a tool for making slideshows. It encourages the reader to get started making their own Haiku Deck presentation and sharing it on SlideShare. In a single sentence, it pitches presentation creation software.
The document discusses how Soft Machines validated a VISCTM microprocessor design using Synopsys ZeBu emulation. It describes the emulation setup developed, including transactors to probe the design and a cosim framework to compare results with simulation. Various debug methodologies leveraging ZeBu's tools helped identify bugs early in emulation runs of tests, operating system boots, and benchmarks.
This document provides recipes for many classic KFC menu items such as coleslaw, pot pie, beans and rice, corn, macaroni salad, macaroni and cheese, potato salad, baked beans, biscuits, potato wedges, gravy, mashed potatoes, chicken marinade, original recipe chicken, extra crispy chicken, hot and spicy chicken, and crispy chicken strips. It notes that while some items used to be made fresh daily in stores, many are now made with frozen or pre-packaged ingredients for convenience. The recipes are provided to allow people to recreate authentic KFC dishes at home.
The document provides details for the meal plan of a restaurant called "Kusina ni Lolo". It includes the restaurant objectives, logo description, menu items, kitchen and restaurant layout, market list, standardized recipes, and recipe costing sheets. The restaurant aims to serve fresh, healthy produce from their farm to customers using farm-to-table concepts and unique local cuisines. The menu consists of snacks, beverages and main dishes made from farm ingredients like banana hearts, tilapia, and sweet potatoes.
The filling food from hunger games the unofficial hunger games cookbookRyaaaDina
One of the rarest fiction works with food as the theme, Hunger Games attracts all foodies out there. Although good food is available only for the dwellers in the Capitol, we find a variety of food in the popular fiction. There are many dishes which are not so edible from the novel, but we used our gastronomic skills to make them super-appetizing.
You get to recall all of the major food moments from Hunger Games in this cookbook. Have a look at what the possibilities for a Hunger Games themed menu using the cookbook are.
* Thick Carrot Soup
* District 11's Crescent Moon Roll with Sesame Seeds
* Ma Plinth Meatloaf Sandwich
* Burnt Nut Raisin Bread
* Prim's Birthday Venison Steaks
* Funeral of Arachne Crane Peach Pie
However, they are only a few names of the dishes from this exclusive cookbook. You must buy the cookbook to uncover the extensive range of appetizers, breakfasts, main courses, and desserts.
This document provides a 7-day vegan meal plan with recipes for breakfast, lunch, dinner and snacks each day. Some highlights include a green smoothie for Monday breakfast, a chickpea and avocado wrap for Monday lunch, sheet pan baked tofu and veggies for Monday dinner. Other meals include overnight oats, a black bean burger, rainbow quinoa salad, and a creamy coconut chickpea curry. The plan aims to make vegan eating enjoyable and provide inspiration for healthy plant-based meals.
This document is a magazine focused on American cuisine. It features an interview with Tim Beasley, owner of Big Dawg Kitchen catering company, who shares his favorite classic American recipes from the Southern US. These include chicken and dumplings, frogmore stew, chili con carne, and more. The magazine also includes a report from New York City on new trends in American cooking, and recommends essential American pantry items to make these dishes. The overall document celebrates American food and culture through sharing recipes and insights from chefs and food experts.
- The document provides recipes and meal ideas for students living in university accommodation. It includes recipes for breakfast smoothies, leek and potato soup, spinach and sweet potato curry, oven-baked red pepper risotto, spaghetti bolognese, student stir-fry, chilli con carne, chicken fajitas, vegetable moussaka, fish parcels, and apple pie. The recipes aim to be quick, easy, affordable and nutritious options for students.
This document provides 15 recipes for using a mandoline slicer, organized into sections for sides, meals, and treats. It begins with instructions for using a mandoline slicer and its different blade attachments. The recipes include dishes like chili-spiked sweet potato fries, zucchini "tagliatelle" salad, beer-battered cajun fries, penne with zucchini and almonds, and lemon upside-down cake. Tips are provided with each recipe to help users get the most out of their mandoline slicer.
This document is a preview from the Hillbilly Housewife promoting her "Crockpot Cooking Made Simple" package, which includes an eBook, 500 crockpot recipes, and extras. It provides summaries and recipes for 14 crockpot dishes, including Simmered Almond Tea, Whipped Up Chocolate Coffee, and Split Pea Potato and Ham Soup. The preview concludes by advertising the full package for purchase.
This document provides recipes for several classic British picnic foods including pea and mint soup, cod with a herb crust, easy coronation chicken, scotch eggs, English summer pudding, Eton mess, and scones. The pea and mint soup calls for fresh peas and mint simmered in vegetable stock. The cod with herb crust tops cod fillets with a breadcrumb and herb mixture. Easy coronation chicken mixes chicken with a citrus-flavored mayonnaise. Scotch eggs involve wrapping sausage meat around hard boiled eggs. The English summer pudding soaks bread in stewed summer berries. Eton mess mixes strawberries, cream, and meringue. And the scones recipe provides
This document provides a holiday entertaining guide with recipes, decor ideas, activities, and safety tips. It includes recipes for appetizers like toffee caramel apple dip, main dishes like cranberry orange Christmas ham, sides like winter squash with rice and cranberries, and desserts like pumpkin cupcakes. It also offers decor themes, craft activities, and an entertaining checklist. The guide aims to make holiday planning easier and more fun.
Tania Beasley-Jolly hosts her monthly book club at her home in Singapore. She prepares a southern-inspired meal for the group, drawing on her African American and Jewish roots. The meal includes deviled eggs with caviar, baked fried chicken, macaroni and cheese with ham, and a healthier version of green bean casserole. Tania discusses how her various international experiences have influenced her eclectic tastes in food, art and design. The book club members enjoy discussing their latest book and Tania's meal celebrating her cultural background.
This document provides recipes and information for various foodservice products from Kent Precision Foods Group and Frostline brands. It discusses several culinary trends in foodservice like ethnic cuisines bringing spicy flavors, health conscious diners seeking low-fat options, and smaller portion sizes for frequent snacking. Recipes include pepper jack queso, parmesan grits with grilled shrimp, Thai mayo sauce, mango habanero ranch dressing, cilantro lime brown rice, heirloom tomato salsa, and mocha frappe smoothie. The document promotes adapting classic dishes and developing new recipes using the company's sauce mixes, seasonings, and smoothie bases to capitalize on emerging trends.
The document provides details for a restaurant menu including dishes like steak tartare, salmon gravlax, and chocolate cake. It also includes the week's work schedule, standard recipes, and a manager's checklist of tasks to complete to prepare the kitchen for service. Diagrams are presented to illustrate plating designs and the kitchen floor plan and workflow.
The document provides recipes from the Stroke Association inspired by African-Caribbean and South Asian flavors to help people lead a healthy lifestyle and reduce their risk of stroke. It includes recipes for dishes like grilled Caribbean spiced chicken with bean salad, Indian tofu and pea curry, and mint tandoori style haddock with roasted vegetables and lentils. The recipes encourage using ingredients from those regions and aim to showcase flavors that can help prevent stroke when consumed as part of an overall healthy diet.
Try our mouth-watering, healthy recipes for on the go breakfasts and at work lunches: It will help you to stay healthy and fit. Here is the link: https://info.horizonohs.com/en-ca/recipe-booklet-on-the-go-breakfast
Food
This document provides information about an upcoming winter farmers market to be held on November 14th at Oconomowoc Landscape & Supply Garden Center from 10am to 2pm. It introduces several vendors who will be present, including Caroline Carter of Eden's Market who will do a cooking demonstration at 11am. The document also provides contact information for the vendors and an avocado chocolate mousse recipe from Caroline Carter.
The document describes a Purim celebration where families would get together and share a meal. It details the dishes that were prepared including homemade borekas, rolls, apple pie, turkey stuffed with goodies like sweet potato apple boats and green beans with sesame seeds. During the meal, Daniel Eisener spoke about finding missing Israeli soldiers. He said that righteous deeds lifted to Hashem through hands are more powerful than thoughts alone. The document also provides recipes for the dishes mentioned, including instructions and cooking times.
The document provides a recipe for Tonkatsu (breaded pork cutlets) that includes the following main steps:
1) Score and season pork chops, then dredge in flour, egg, and breadcrumbs and refrigerate.
2) Deep fry the breaded pork until cooked through and golden brown.
3) Serve the pork cut into strips with shredded cabbage and tonkatsu or barbecue sauce for dipping.
This short document promotes creating presentations using Haiku Deck, a tool for making slideshows. It encourages the reader to get started making their own Haiku Deck presentation and sharing it on SlideShare. In a single sentence, it pitches presentation creation software.
The document discusses how Soft Machines validated a VISCTM microprocessor design using Synopsys ZeBu emulation. It describes the emulation setup developed, including transactors to probe the design and a cosim framework to compare results with simulation. Various debug methodologies leveraging ZeBu's tools helped identify bugs early in emulation runs of tests, operating system boots, and benchmarks.
Your Perfect Ring...
Pick a popular style,
Combine elements, or
Design your own.
Use this Catalog as a place of inspiration for the ring perfect for you.
This document provides recipes and event planning tips from an international Christmas celebration held at Laurea University of Applied Sciences in Finland. It includes an appetizer, main course and dessert recipes from 10 different countries representing 5 continents. The recipes are accompanied by tips on budgeting, facilities, entertainment and menu planning for events. The document aims to give the reader ideas and tastes from the international buffet menu that was served at the Christmas event.
If you want to get Best Quality mexican recipes then Contact Us.IMUSA is the One of the best Hispanic & International cookware company.We Provide all types of Hispanic Products & Recipes.Innovative, authentic & affordable,IMUSA‘s line of products help bring the Abuelas’ (grandmas’) recipes to life.
Fast-paced modern lifestyles have led many to skip meals like breakfast. Eating a balanced breakfast is important to start the day efficiently. The document then provides recipes for various Asian breakfast dishes like nasi lemak with fried chicken from Malaysia, sunny side up eggs, scrambled eggs, omelets, French toast, pancakes, and grass jelly syrup. It concludes by describing typical breakfast foods in several Asian countries, such as rice porridge with meat in Vietnam and aloo paratha bread in Pakistan.
The document contains recipes for various starters and main courses from a catering and hospitality industry recipe book. It includes recipes for eggs carbonara with chickpeas, potato gnocchi with four cheese sauce, rice a banda, salad caprese, salmorejo, scampi on toast, straw and hay carbonara, tuna tataki, vichyssoise, chicken fricassee, cod vizcaina style, hake basque style, honey lamb, pork loin with Pedro Ximenez sauce, pork loin with prune sauce, sea bass in cider sauce, and wild boar stew. Each recipe lists ingredients and measurements and provides instructions for preparation.
This document appears to be the introduction or preface section of a book about baking cakes. It provides biographical context about the author, Geraldene Holt, and the origins of the book. The key details are:
- Geraldene Holt originally wrote down her cake recipes after running a successful cake stall business, which became her first published book, Cake Stall.
- The book was well-received and led to many opportunities, including people starting their own cake businesses.
- This new book is a revised and expanded edition of Cake Stall, including many new recipes developed over the years, in response to reader requests.
- The author hopes the book will help others enjoy baking c
This document is the winter 2019 issue of Spork, the food and dining magazine of Princeton High School. It includes the masthead listing the editors and staff, as well as several recipes for dishes inspired by New Orleans cuisine such as shrimp and sausage gumbo and beignets. It also contains recipes for comfort foods like mini mac and cheese bites and scalloped potatoes, as well as fondue recipes and instructions for making French bread.
This document provides recipes from Cajun Clark's cookbook including recipes contributed by M.F. (Caj's mother), Miz Amy, and others. A selection of recipes include Mexican Chili Corn Sauce, Barbecue Sauce, Hot Cheese Rolls, Cranberry Salad, Vegetable Salad, Chiliburger Supper, Devil Food Cake, Oatmeal Cookies, Magic Cookies, Home Made Syrup, Georgia Raised Biscuit, Cinnamon Rolls, Skillet Sweet Potatoes, Sweet Potato Casserole, Baked Sweet Potatoes, and Sweet Potato Pie or Pudding. The document introduces each contributor and their recipes in turn and provides instructions and ingredients for each recipe.
This document is a cookbook from Centenary United Methodist Church containing recipes submitted by members. It includes an introduction and overview of the cookbook committee and contributors. The first section is appetizers and beverages, starting with recipes for bacon wraps, barbequed shrimp, beef log, and various cheese spreads and snacks.
This document contains recipes for three heirloom dishes: a layered vegetable salad, a raspberry-ginger glazed pork roast, and a pineapple chiffon cake. The salad layers vegetables and dressing in a bowl. The pork roast is coated in a glaze made from raspberry preserves, port, corn syrup, and gingersnaps. The chiffon cake uses separated eggs, oil instead of butter, and is topped with crushed pineapple and seven-minute frosting.
Cookbook of Charity, United Methodist WomenChuck Thompson
Cookbook of Charity, United Methodist Women, Recipes to help you make something truly amazing for your family and or friends. Gloucester, Virginia Links and News website. Visit us.
KCH14-0566 Grey Poupon Program Guide_Layout_r7Barb Pritikin
This document provides recipes and promotional ideas for appetizers that feature GREY POUPON mustard. The recipes include flatbread appetizers, deviled eggs, chicken strips, bean dip, shrimp, wonton poppers, steak skewers, and salad. The document recommends bundling appetizers, emphasizing quality in menu descriptions, and offering limited-time appetizer specials to promote shareable dishes featuring GREY POUPON mustard. Pairing bold GREY POUPON flavors with appetizers can help operators drive sales and build their business.
This document is a cookbook containing recipes for appetizers, relishes, and pickles that was published by the Pataskala Church of the Nazarene in Pataskala, Ohio. It includes over 50 recipes organized into sections for appetizers, relishes, and pickles. The recipes provide instructions for making items like bacon and egg cups, cheese balls, spinach dip, and various vegetable relishes. An introduction dedicates the cookbook to all cooks and thanks those who contributed recipes.
This document discusses how gender is performed and constructed through food-related media and artworks. It analyzes Martha Rosler's "Semiotics of the Kitchen" performance art piece from 1975 that critiqued expectations of women in the kitchen. It also discusses Lilly Singh's modern parody "How to Make a Sandwich" video and how they both confront outdated gender roles. The document explores how cooking shows portray women differently than men and how the kitchen is viewed as a gendered space. It analyzes how gender is performatively constructed through one's acts and behaviors within social and physical spaces.
This document provides recipes for cloning popular soups and side dishes from well-known restaurant chains. It includes recipes for Applebee's baked French onion soup, Benihana ginger salad dressing, Boston Market meatloaf, California Pizza Kitchen smashed pea and barley soup, and Chevy's garlic mashed potatoes. The recipes aim to closely mimic the ingredients and preparation of the original restaurant versions. Detailed instructions are provided for each recipe, along with any necessary background information on key ingredients or techniques.
Delicious, fresh, and easy to prepare, A Plant-Based Life contains lifestyle strategies and over 100 recipes from Micaela Karlsen and other leaders in the field of plant-based nutrition. Please enjoy this sample!
~
Breakfast: Everyday Oats and Apple-Lemon Breakfast
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Soup & Salad: Simple Split-Pea Comfort Soup, Guacamole Salad, and Salade Niçoise
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Main Meals: Interstellar Lasagna
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Dessert : Pioneer Gingerbread
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learn more at:
www.micaelakarlsen.com/book
. -. ~ t Q BILOXlS • • - OW,N COOK BOOK W.SSilvaGraf83
This document is a cookbook from the W.S.C.S. Circle No. 1 of the First Methodist Church in Biloxi, Mississippi. It includes the names of officers and members of the organization. The cookbook contains over 50 recipes across categories like appetizers, soups, salads, vegetables, meat dishes, and desserts. It was created through collaboration between organization members and the local community.
This document contains recipes from several host families including stuffed pepper soup, rice balls, crockpot beef and broccoli, upside-down pizza casserole, cornflake crumb chicken, chicken rigatoni, kale chips, and farmer's casserole. Directions are provided for each recipe.
A PB&J sandwich shared with friends provides more enjoyment than a fancy four-course meal alone. The document includes recipes for appetizers, main dishes, sides and desserts suited for an outdoor gathering, such as bacon crescent rolls, Southwest turkey burgers, cooler corn and chocolate bread pudding.
Every year we have our staff submit their favorite recipes. This year, we did it with a camping theme. Enjoy some of these camfire-tested delights from Team StickerGiant.
A selection of our Applied Business Technology Administrative Assistant Certificate class' homemade favourites.
Design, format, and layout done by Janine Sebastian
The document outlines Katy Martin's plans for a family dinner, including appetizers, salad, roast beef with vegetables and dessert. It provides a detailed schedule and recipes for each component. Katy reflects that the meal went smoothly overall but she would focus more on presentation details in the future. Her family enjoyed the fully homemade meal.
This document provides two recipes for beef stir fry along with background information on beef stir fry recipes. The recipes call for ingredients like sirloin steak, bell peppers, onions, garlic, soy sauce, and sesame oil. The preparation involves pounding and slicing the beef, cooking the vegetables separately from the beef, and then combining all ingredients at the end. The publisher notes that they enjoy writing about cooking recipes, especially stir fry recipes, and sometimes creates their own stir fry recipes to share online.
Similar to A tasty top 10: favorite recipes from outgoing Mississippi Magazine food editor Mary Leigh Furrh and new food editor Emily Hines. (20)
A tasty top 10: favorite recipes from outgoing Mississippi Magazine food editor Mary Leigh Furrh and new food editor Emily Hines.
1. A tasty top 10: favorite recipes from outgoing Mississippi
Magazine food editor Mary Leigh Furrh and new food editor
Emily Hines.
Through all of the 24 years that have passed since the first issue
of Mississippi Magazine was printed, food editor Mary Leigh Furrh has
inspired countless readers to discover the joy of Southern cooking. Her
warm personality and passion for cooking shined through in her writing
from the start, making Mississippians feel like they were learning
secrets from an old friend. Mary Leigh's skill for combining
traditional recipes with unique ways to serve classic foods transformed
a small back-of-the-book food department into a section that is
consistently one of the magazine's most popular.
Now, after nearly a quarter-century in the post, Mary Leigh has
decided to retire as food editor. The task of replacing such a respected
figure is surely a daunting one, but new food editor Emily Hines is up
to the challenge. A journalism graduate of Mississippi University for
Women, Emily operated her own catering business for 15 years before
taking over as cooking school director at The Everyday Gourmet in
Jackson in 2003. In this position, she has built on her innate culinary instincts by working alongside
guest chefs including Jacques Pepin,
Emeril Lagasse, and Martha Stewart. She also teaches her own cooking
classes, with ever-changing themes ranging from summer salads to Thai
cuisine to eating well with diabetes.
To mark the end of Mary Leigh's tenure and to welcome Emily to
the magazine, we asked each of them to share her five favorite recipes
2. with readers. Mary Leigh's selections come from past issues of
Mississippi Magazine, while Emily chose dishes that have played
important roles in her life from childhood to the present. A glance at
these treasuries of beloved recipes proves that this is one case in
which too many cooks definitely do not spoil the broth. This menu is a
true feast for food-lovers!
A TASTY TOP TEN
BUTTERSCOTCH DELIGHT
CRUST:
1 1/2 sticks butter
1 1/2 cups self-rising flour
1 cup pecans, finely chopped
Preheat oven to 300 degrees. Melt butter.
Add flour, then pecans. Mix together
with hands or a mixer. Press into a rectangular
3-quart Pyrex dish. Bake for 45
minutes to 1 hour. Cool.
FILLING:
1 (8-ounce) package cream
3. cheese, softened
1 cup confectioner's sugar
1/2 teaspoon vanilla extract
1 cup Cool Whip whipped topping
Combine ingredients with a mixer.
Pour into crust. Refrigerate until firm.
BUTTERSCOTCH:
6 egg yolks
2 cups dark brown sugar
6 tablespoons flour
2 cups heavy cream
6 tablespoons hazelnut liqueur
4 tablespoons butter, melted
1/4 teaspoon salt
2 teaspoons vanilla
Place egg yolks in a saucepan. Add
brown sugar, flour, cream, liqueur, butter,
salt, and vanilla. Stir over low heat until it
just comes to a boil. It should be fairly
thick at this point and will thicken more as
it cools. Pour mixture over cream cheese
layer, and refrigerate until time to serve.
4. TOPPING:
Heavy cream, whipped
1 cup pecans, toasted and chopped
When ready to serve, cut dessert into
squares, and top with whipped cream and
toasted pecans. Yield: 12 servings.
Charlotte Charles
Jackson
November/December 2003
ROAST LEG OF LAMB
1 (4- to 6-pound) leg of lamb,
gland removed
Garlic, lemon, and onion slices
3 tablespoons canola oil
Season-All seasoned salt to taste
Seasoned pepper to taste
1/4 cup flour
Remove all visible fat from lamb. Make
5. 1-inch slits all over leg of lamb, and insert
slices of garlic, lemon, and onion that
have been cut into small pieces.
Brown lamb in canola oil in a skillet.
Remove, and place on a large piece
of heavy-duty foil in a baking pan.
Sprinkle lamb liberally with Season-All
and seasoned pepper.
Pour 3/4 of Sauce over lamb. Wrap tightly
with foil, and insert a meat thermometer
through foil. Roast in a preheated 350-degree
oven until done. Baste once or
twice during cooking time with remaining
sauce. Yield: 4-6 servings.
Note: You may brown about 1/4 cup flour to thicken juices and sauce
for a delicious gravy.
SAUCE:
1/2 cup soy sauce
1/4 cup Worcestershire sauce
1/4 cup lemon juice
2 tablespoons dry mustard
6. Salt and pepper to taste
1 bay leaf
2 teaspoons rosemary
2 cloves garlic
Rind of 1/2 lemon
1 lemon, sliced
Place all ingredients in a pot, and simmer
for 10-20 minutes.
Eleanor Hughes
March/April 2002
GREEN BEANS WITH HONEY-CASHEW
SAUCE
1/2 cup salted cashews, coarsely chopped
3 tablespoons unsalted butter
2 tablespoons honey
1 pound fresh green beans, blanched
and drained
Saute cashews in butter over low heat
for about 5 minutes. Add honey, and cook
for 1 minute longer, stirring constantly.
Pour sauce over cooked beans, and toss
7. until coated. Yield: 4 servings.
Note: This sauce is also good on broccoli, Brussels sprouts, and
carrots.
Come On In
Junior League of Jackson
May/June 1994
The year was 1982. Ronald Reagan was president. Time
Magazine's "Man of the Year" was the computer, and the
first issue of USA Today hit newsstands. At this time of optimism over
life in America and faith in the future of technology, Richard Roper and
his longtime friend, the late Bobby Temple, decided to publish
Mississippi Magazine.
When I read about their plans in The Clarion-Ledger newspaper, I
called Richard to ask if I could interview with him and Bobby for a
position. Our meeting went smoothly. I had written for other
publications on a variety of subjects, but Richard and Bobby wanted each
member of their staff to establish a specific area of expertise. Since
cooking was a favorite pastime of mine, they suggested I become food
editor.
During the past 24 years, I have written every imaginable type of
8. food article: interviews with chefs and caterers, party ideas, cookbook reviews, instructions on
cooking methods, and histories of specific
foods. When Kelli Bozeman asked me to select my five favorite recipes
from this enormous collection, I thought it would be impossible. After
searching old copies of Mississippi Magazine, I chose the following
because they received the largest response from readers. I hope they
will jar your memory and lure you into the kitchen.--Mary Leigh Furrh
BLUE CHEESE-PEAR SALAD WITH WALNUTS
1 pear, cored and sliced lengthwise into thin strips
3/4 cup blue cheese, crumbled
3/4 cup walnut halves, toasted
8 large leaves romaine lettuce, torn
1/4 cup olive oil
1/4 cup cider vinegar
3 cloves garlic, minced
5 large leaves basil, minced
1 teaspoon salt
1 tablespoon honey
Mix pear, blue cheese, walnuts,
and romaine in a medium-sized
salad bowl. To make dressing,
stir together oil, vinegar,
9. garlic, basil, salt, and honey in a
small bowl with a wire whisk.
Toss dressing with salad just
before serving. Yield: 4 servings.
A Taste of Kodiak Best of the Best of Alaska Quail Ridge Press
Brandon
September-October 2003
ELLEN'S SHRIMP AND
GREEN NOODLES
1 (8-ounce) package spinach noodles
2 pounds shrimp, peeled and deveined
1/2 cup butter, melted
1 can cream of mushroom soup
1 cup mayonnaise
1/2 teaspoon Dijon mustard
1 tablespoon chives, chopped
4 tablespoons dry sherry
1 cup sour cream
1/2 cup sharp cheese, grated
Cook noodles, and shape them into
a nest. In a frying pan, saute shrimp
10. in melted butter. Cover noodles with
shrimp. Combine remaining ingredients
(except cheese), and put on top.
Add cheese, and bake in a preheated
350-degree oven for 30 minutes. Yield:
6 servings.
Ellen Hendee
Atlanta, Georgia
November/December 2005
When I think of my favorite recipes, they all take me to a feeling,
mostly of home and almost a sense of safety or familiarity.
All of these I can conjure up in my mind--the distinct flavors, the
aromas, and the best time to make them, the simple questions of what
does the first taste on my tongue remind me of and for whom do I want to
make this special dish? Some recipes you just wouldn't want to
waste on the non-appreciative palate!
None of these are difficult. Some are from my childhood, and a
couple are new ones that I learned recently that I store in my head and
my heart along with my other favorites. They become a tasty memory I
dream about when I know I need something good for my heart and my soul.
It's not so much about filling my stomach; it's about
11. remembering a special place or person that I want to revisit.
Cracker Salad came from my Grandmother Jo, whom I know made it up
from what was on hand when times were tough during the Depression. It
can only be made in the summertime when the tomatoes are at their peak
and the onions are really sweet. Mushroom Risotto came from my chef
friend in Tennessee, and I loved it so much it was hard not to say
"Mmmm" through the entire evening. Steak Soup became a
favorite with my three boys, as did the BLT's made with fried green
tomatoes and comeback sauce. The Irish Cream Coffee Cheesecake was so
unbelievable at The Mansion on Turtle Creek in Dallas that I slipped
into the kitchen and begged until the chef finally pulled out the
recipe. It became a standard when I was in the catering business, and it
was always the most requested dessert by clients as well as my family.
Good food is satisfying in so many ways, but it can and should be
so much more than just that. It can transport us to places and times and
touch all of our senses. I hope you will enjoy these recipes as much as
I have.--Emily Hines
BLT'S WITH FRIED GREEN TOMATOES AND COMEBACK SAUCE
2 tablespoons oil
1 cup buttermilk
1 egg
12. 1 teaspoon Tabasco
red pepper sauce
2 green tomatoes, sliced
Salt and pepper to taste
1 cup cornmeal
8 slices good-quality white bread
1 pound bacon, fried
4 pieces leaf lettuce
Heat oil in a skillet until hot. Mix
buttermilk with egg, and stir to combine.
Add Tabasco to buttermilk mixture,
and place sliced tomatoes in the
mixture. In a separate bowl, add salt
and pepper to cornmeal. Remove
tomatoes from buttermilk mixture,
and lightly dredge tomatoes in cornmeal.
Fry in hot oil until golden.
Drain on paper towels.
Toast white bread, and spread
Comeback Sauce on all slices. Layer
bacon, tomatoes, and lettuce on
bread, and serve. Yield: 4 sandwiches.
COMEBACK SAUCE:
13. 2 cloves garlic, finely chopped
1 1/2 cups mayonnaise
1 1/2 cups chile sauce
2 teaspoons mustard
1/2 teaspoon salt
Black pepper to taste
1 1/2 cups oil
1 tablespoon Worcestershire sauce
1 medium onion, grated
1/2 cup lemon juice
Tabasco red pepper sauce to taste
Mix all ingredients in a food processor
until smooth. Check seasonings,
and adjust to taste. Yield: 6 cups.
WILD MUSHROOM
RISOTTO WITH PARMESAN
WHIPPED CREAM
4 ounces smoked bacon, finely diced
1 tablespoon olive oil
1 tablespoon shallots, minced
1/4 teaspoon garlic, minced
1 cup Arborio rice
1/2 cup white wine
14. 3 cups chicken stock
2 medical weight loss philadelphia cups mixed wild mushrooms
1 tablespoon butter
1/2 cup scallions, chopped
Salt and pepper to taste
Aged balsamic vinegar
In a heavy-bottom
saute pan, render bacon
until browned and
crispy. Remove from
pan, and place on paper
towels to drain. Add
olive oil to pan, and
heat. Add shallots and
garlic, and saute briefly.
Add rice, and thoroughly
coat with oil. Toast
briefly. Deglaze with
white wine. Allow wine
to reduce until almost
dry. Add chicken stock
in three stages, stirring
constantly and cooking
each addition of stock
until most of the stock
15. has evaporated.
Lightly saute mushrooms
in butter until
they begin to caramelize.
Add scallions, and continue
to stir. Once risotto
is just tender and
creamy, season with salt
and pepper to taste, and
stir in mushrooms and
diced bacon.
Spoon risotto into
deep, narrow bowls or
coffee cups. Top each
serving with a dollop
of Parmesan Whipped
Cream, and drizzle with
balsamic vinegar. Yield:
6 servings.
PARMESAN WHIPPED CREAM:
1/2 cup whole milk
1 cup fresh Parmesan cheese, grated
16. 1 cup heavy cream
Bring milk to a simmer. Stir in grated
cheese, and remove from heat. Let stand
for 20-30 minutes to infuse flavor and
melt cheese. Strain through a fine sieve.
Whip cream with a mixer until soft
peaks form. Slowly add chilled Parmesan
cheese mixture until cream is stiff.
(Emily's favorites continued on page 140)
STEAK SOUP
1/2 pound plus 2 tablespoons butter, divided
1 cup flour
8 cups water
1 package frozen mixed vegetables
2 carrots, sliced
1 medium onion, chopped
1 can tomatoes
6 cubes beef bouillon
1 pound beef tenderloin, cubed
1 cup red wine
In a Dutch oven over medium heat, make a roux
17. with 1/2 pound butter and flour (it should take about 15
minutes until roux is golden brown). Slowly add
water, then add frozen vegetables, carrots, onion,
tomatoes, and bouillon. Saute beef in 2 tablespoons
butter until brown. Add to first mixture. Simmer for 1
hour. Add 1 cup red wine or more to taste. Serve with
crusty French bread. Yield: 6 servings.
CRACKER SALAD
1 Vidalia onion
1 bell pepper
2 tomatoes
1 cup Homemade Mayonnaise
(recipe follows)
Salt and freshly ground pepper to taste
1 sleeve fresh saltine crackers
Chop onion, bell pepper, and tomatoes
into 1-inch pieces. When ready to serve, toss
vegetables with Homemade Mayonnaise,
salt, and pepper. Roughly crash crackers
into large pieces, and lightly toss with vegetable
mixture. Check seasonings, and serve
immediately. Yield: 8 servings.
18. HOMEMADE MAYONNAISE:
3 eggs
Juice of 2 lemons
Salt and white pepper to taste
2 tablespoons white vinegar
1 teaspoon Tabasco red pepper sauce
2 cups vegetable oil
Place eggs in a food processor, and blend
until they become light in color. Add lemon
juice, salt, pepper, vinegar, and Tabasco.
Pour oil in a steady stream until all oil is
incorporated. Adjust seasonings to taste.
IRISH CREAM COFFEE CHEESECAKE
CRUST:
2 cups graham crackers
1/4 cup sugar
6 tablespoons butter, melted
1/2 cup chocolate chips
Preheat oven to 325 degrees. In a food
processor, pulse graham crackers, sugar,
19. and butter until well-mixed. Press into a
10- or 11-inch springform pan, and top
with chocolate chips. Bake for 10 minutes,
then remove from oven.
FILLING:
1 2/3 cups sugar
4 packages cream cheese, softened
5 eggs, at room temperature
1 cup Bailey's Irish Cream liqueur
1 tablespoon vanilla
1/2 cup chocolate chips
Cream sugar and cream cheese. Add
eggs, one at a time, then add liquids.
Pour into pan over crust, and sprinkle
with chocolate chips. Bake for 1 1/2 hours
or until cake is puffy and browned and
almost firm in the center. Remove from
oven, and let cool.
COFFEE WHIPPED CREAM:
1 cup heavy whipping cream
2 tablespoons sugar
20. 1/4 cup cooled coffee
Chocolate shavings for garnish (optional)
Beat cream until soft, then add sugar
and cooled coffee. Stir to combine.
Spread over top of cooled cheesecake.
Garnish with chocolate shavings, if
desired. Yield: 12 servings.
PHOTOGRAPHY BY GREG CAMPBELL
SHARE YOUR RECIPE REQUESTS WITH EMILY
Have you always wanted to make a dish you tried in a Mississippi
restaurant? Send your request to Emily, and the recipe could appear in
her Dish It Out column. Address suggestions to editor@mismag.com or Dish
It Out, 5 Lakeland Circle, Jackson, MS 39216.