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.
The undisputed taste of homemade carrot cake 25 carrot cake recipesRyaaaDina
You have probably tried out carrot cake, so you can testify to the exquisiteness that is imbued in it. But chances are that you have never made it at home all by yourself. If you have, there is no harm in trying out some additional recipes, and there are varieties to choose from in this book.
This book packs 25 homemade carrot cakes in its pages. With these recipes and the accompanying instructions, you will make nothing but amazing carrot cakes with minimal effort. Your experience does not matter, not at all. Just get this book, and let us get started!
Lose Weight Without Eating Less!
Simple Recipes For Your Weight Loss Success!
You don't have to spend a ton of money or hours without end in the kitchen to lose a few pounds. These easy and savory recipes for breakfast, lunch, dinner, snacks, dessert and drinks in MEAL PREP provide your complete daily meal needs for the whole month. Enjoy the taste of the latest culinary requirements for weight loss. Learn to prepare and enjoy the most delicious recipes from all over the world,
while maintaining your desired waistline.
This cookbook covers;
Breakfast Recipes; Spinach frittata, mushroom and bell pepper Omelet, and more.
Salad recipes; tomato and basil, pear-walnut, and more.
Snack recipes; broccoli-sesame stir-fry, blueberry nut trail mix, and more.
Soup recipes; summer gazpacho, curried sweet potato soup, and more.
Vegan recipes; kale frittata, tofu sloppy joes, and more.
Seafood recipes; shrimp scampi, salmon ceviche, and more.
Chicken recipes; Tuscan chicken, chicken adobo, and more.
Meat recipes; garlicky lamb stew, pork chops with gingered applesauce, and more.
Dessert recipes; blueberry ambrosia, cranberry compote, and more.
Sauces and dressings; pecan pesto, spinach pesto, and more.
Smoothies; ginger-berry smoothies, green smoothies, and more.
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.
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.
Recipes of the 10 traditional dishes from Lithuania.
Made by Akniste Secondary school students Form 6.
eTwinning project "My and Your country traditional dishes"
2016/2017
Consider incorporating delicious recipes like toffee caramel apple dip, bacon-wrapped apricots, caramel apple cheesecakes, and sweet potato crostini into your holiday party. Bon appetit!
The undisputed taste of homemade carrot cake 25 carrot cake recipesRyaaaDina
You have probably tried out carrot cake, so you can testify to the exquisiteness that is imbued in it. But chances are that you have never made it at home all by yourself. If you have, there is no harm in trying out some additional recipes, and there are varieties to choose from in this book.
This book packs 25 homemade carrot cakes in its pages. With these recipes and the accompanying instructions, you will make nothing but amazing carrot cakes with minimal effort. Your experience does not matter, not at all. Just get this book, and let us get started!
Lose Weight Without Eating Less!
Simple Recipes For Your Weight Loss Success!
You don't have to spend a ton of money or hours without end in the kitchen to lose a few pounds. These easy and savory recipes for breakfast, lunch, dinner, snacks, dessert and drinks in MEAL PREP provide your complete daily meal needs for the whole month. Enjoy the taste of the latest culinary requirements for weight loss. Learn to prepare and enjoy the most delicious recipes from all over the world,
while maintaining your desired waistline.
This cookbook covers;
Breakfast Recipes; Spinach frittata, mushroom and bell pepper Omelet, and more.
Salad recipes; tomato and basil, pear-walnut, and more.
Snack recipes; broccoli-sesame stir-fry, blueberry nut trail mix, and more.
Soup recipes; summer gazpacho, curried sweet potato soup, and more.
Vegan recipes; kale frittata, tofu sloppy joes, and more.
Seafood recipes; shrimp scampi, salmon ceviche, and more.
Chicken recipes; Tuscan chicken, chicken adobo, and more.
Meat recipes; garlicky lamb stew, pork chops with gingered applesauce, and more.
Dessert recipes; blueberry ambrosia, cranberry compote, and more.
Sauces and dressings; pecan pesto, spinach pesto, and more.
Smoothies; ginger-berry smoothies, green smoothies, and more.
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.
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.
Recipes of the 10 traditional dishes from Lithuania.
Made by Akniste Secondary school students Form 6.
eTwinning project "My and Your country traditional dishes"
2016/2017
Consider incorporating delicious recipes like toffee caramel apple dip, bacon-wrapped apricots, caramel apple cheesecakes, and sweet potato crostini into your holiday party. Bon appetit!
Av Ingemar Pongratz
Sommar i stan, känns bra egentligen med tanke på hur dålig väder det har varit, men det det har varit några dagar med OK väder och då har jag passat på och ta lite kort.
Vi har hunnit med några utflykter också runt omkring Nacka, till exempel Tyresö Slott!
Nu börja svampsäsongen snart så det blir mycket skogsbilder snart
Mer om Ingemar Pongratz finns att läsa på:
https://about.me/ingemar.pongratz
Patent Office in India publishes patent and design registration information on a weekly basis (on Friday each week). This is public notification, enabling the public to take appropriate action if desired. Data published on July 24th, 2015. Data sourced from Indian Patent Office website by InvnTree IP Service Pvt Ltd, a patent services company based in Bangalore
This communication plan for Starbucks was for Reputation Management final project. The goal was to help maintain Starbucks' reputation and also build a new business model as campus cafe.
A selection of our Applied Business Technology Administrative Assistant Certificate class' homemade favourites.
Design, format, and layout done by Janine Sebastian
Have you ever tried sweet candied smoked paprika cherry berries, cranberry orange Christmas ham, or pumpkin chocolate chip cookies? Enjoy all of these festive recipes from our Home for the Holidays Handbook, plus more this holiday with your family and friends!
The Ultimate Group Snack Guide for Teams, Classroom, Scouts and moreSignUp.com
Looking for new snack recipes + time-saving tips? You found ‘em! Soccer snacks, school and after-school snacks, group snacks – whatever you’re after, you’ll find fresh, healthy and easy snacks in our latest eBook: The Ultimate Group Snack Guide. Time to get snackin’!
Best frog in the hole recipe:-
Toad in the hole is a traditional British dish consisting of sausages cooked in a batter of flour, eggs and milk. It's a simple, hearty meal that's perfect for a chilly evening. Here's a step-by-step recipe for the best toad in the hole:
organs:
8 sausages
1 tablespoon of vegetable oil
1 cup flour
3/4 tsp salt
3 eggs
1 cup milk
1 tablespoon fresh thyme leaves
Salt and pepper to taste
Instruction:
Preheat your oven to 425°F (220°C).
Place sausages in a 9x13-inch baking dish and drizzle with vegetable oil.
Roast the sausages in the oven for 10 minutes, until they begin to brown.
While sausages are cooking, whisk together flour and salt in a large mixing bowl.
Whisk the eggs in a separate bowl and then gradually whisk them into the flour mixture.
Add milk gradually, whisking continuously and beat till the batter is smooth.
Stir in fresh thyme leaves and season with salt and pepper to taste.
Take the baking dish out of the oven and pour the batter over the sausages.
Place the dish back in the oven and bake for 25-30 minutes or until the batter is puffed and golden brown.
Remove from the oven and let the dish cool for a few minutes before serving.
Advice:
Use a good quality sausage for the best flavor.
If you want to add more flavor to the batter, you can add some grated cheese or chopped herbs.
Serve with mashed potatoes and vegetables for a complete meal.
conclusion:
Todd in the Hole is a classic British dish that is perfect for a cozy dinner on a chilly evening. With this recipe, you'll have a delicious and hearty meal in no time. So, try it and enjoy.
vegetarian frog in the hole:-
Vegetarian "Frog in the Hole" is a delicious and easy-to-make dish that replaces traditional sausage with vegetarian sausage or another meat substitute.
organs:
6 vegetarian sausages
1 cup flour
1/2 tsp salt
3 eggs
1 and 1/4 cup milk
2 tablespoons of vegetable oil
Instruction:
Preheat the oven to 220°C (425°F).
In a large bowl, whisk together flour and salt.
In another bowl, beat eggs and milk until well combined.
Add the wet ingredients to the dry ingredients and beat until the batter is smooth and free of lumps.
Heat oil in a large skillet over medium high heat.
Add vegetarian sausage to skillet and cook until browned on all sides.
Pour the batter over the sausages in the pan.
Place the tawa in the preheated oven and bake for 25-30 minutes or till the batter is golden brown and cooked through.
Once done, remove the pan from the oven and let it cool for a few minutes.
Serve vegetarian frog in holes hot with vegetables or salad of your choice.
Enjoy your delicious and meat-free "frog in the hole"!
Cornish pasties near me:-
Cornish pasties are a traditional British baked pastry originating from Cornwall in southwestern England.
Festmahl zur Trump-Amtseinführung: Die RezepteFunkeBerlin
Kurze Zeit nach der Vereidigung von Donald Trump wurde gespeist. In der Statuary Hall des Washingtoner Kapitols fand das "Inaugural Luncheon" statt. Hier die Rezepte zu dem dreigängigen Menü.
3. W
HEN WE THINK ABOUT OUR
childhood, one memory that
we often conjure up is that of
family mealtime.
"Dinner's ready. Come inside," our
mothers may have called from the front
porch.
For many ofus, the anticipation ofwhat
Mom was cooking was enough to make us
abandon our play long enough to gather
around the table for a family meal.
We all have our favorite childhood
dishes, many of which are family recipes
that have been passed down through the
generations. Many were written or typed
on index cards.They are truly heirlooms,
worthy of being preserved and shared.
In celebration of Mother's Day, here
are three heirloom recipes to prepare at
home:
LAYERED VEGETABLE SALAD
Make-ahead layered salads have been
the salvation of harried cooks since the
early 1970s. Vegetable-packed salads
appeared as part of the health craze and
have never gone out of style - and for
good reason.
They are stress-tamers that are easily
made the day before an event, and they
lend themselves to improvisation.To get
the best-looking layers, use a bowl that is
taller than it is wide.
6 cups torn mixed salad greens, such
as mesculun
1 medium carrot, peeled
1 cup (about 4 ounces) feta cheese,
crumbled
Vi cup pitted olives, coarsely chopped
1 medium cucumber, halved, seeded
and sliced into !4-inch-thick pieces
1 medium red bell pepper, seeded and
sliced into '/^-inch-thick pieces
l
/2 cup finely chopped fresh Italian
flat-leaf parsley
J
/2 cup mayonnaise
'/2 cup plain low-fat yogurt
2 teaspoons finely grated orange zest,
plus additional zest for garnish
(optional)
l
/2 teaspoon coarse salt
'/2 teaspoon freshly ground black
pepper
1 medium orange, peeled and
sectioned
'/2 cup pecans, coarsely chopped
Place the salad greens in a 3-quart
straight-sided bowl. Using a vegetable
peeler, shave the carrot into paper-thin
strips. Set aside.
Layer salad ingredients in the bowl
in the following order: salad greens, '/2
cup cheese, olives, cucumber, red bell
pepper, carrot strips and parsley.
To make the dressing, combine the
mayonnaise, yogurt, orange zest, salt
and pepper in a small bowl. Spread
the dressing over the top of the salad
ingredients, spreading to the edge of the
bowl. Sprinkle the top of the salad with
the remaining l
/2 cup cheese.
Cover salad tightly with plastic wrap.
Chill in the refrigerator up to 24 hours.
Garnish with orange slices, chopped
pecans and additional orange zest (if de-
sired). Just before serving, toss the salad
to coat the vegetables with the dressing.
Makes 6 to 8 servings
84 CARROLL MAGAZINE APRILS)
4. RASPBERRY-GINGER GLAZED PORK
There was a time when, on Sundays,
all the family gathered around a hearty
dinner and no one had to wonder what
was on the menu. Sometime in the
1960s, the ritual of the Sunday roast
received a flavor boost, as this version
demonstrates. We adapted the concept
of using gingersnaps in the glaze for the
meat from Irma Rombaucr's classic, The
Joy of Cooking.
1 3-pound bonelesspork loin roast
(single loin)
1 tablespoon extra-virgin olive oil
Coarse salt and freshly ground black
pepper
1 12-ounce jar raspberry preserves
!4 cup ruby port
2 tablespoons light corn syrup
8 gingcrsnap cookies, crumbled
!4 cup blanched, slivered almonds,
toasted
Preheat oven to 450 degrees F. Brush
pork loin roast with olive oil; season
with salt and pepper. Place meat, fat side
up, on a rack in a shallow roasting pan.
Transfer to oven. Roast, uncovered, for
10 minutes. After 10 minutes, reduce
temperature to 325 degrees F. and con-
tinue roasting for 1 l
h to 1 % hours, or
until internal temperature of the meat is
155 degrees F.
While meat is roasting, prepare the
glaze. In a small saucepan over medium
heat, combine raspberry preserves, port,
corn syrup and gingersnap cookies.
Whisk mixture until gingersnaps are
dissolved and mixture comes to a boil.
Reduce the heat. Simmer, uncovered, for
3 to 5 minutes, or until glaze is slightly
thickened. Stir in almonds. Keep glaze
warm over medium-low heat.
During the last 5 minutes of roast-
ing, spoon some of the glaze over meat.
Remove meat to a cutting board, cover
with aluminum foil and let rest for 15
minutes. The temperature of the meat
will increase to 160 degrees F. during
resting.
Carve roast into slices to desired
thickness. Serve slices with remaining
raspberry-ginger glaze.
Makes 6 to 8 sei~vings
CONTINUED ON PACE 86'i
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Tips for Successful
Chiffon Cakes
Separate eggswhile cold, but
bring eggyolks and whites
to room temperature at
least 30 minutes before
preparing the batter.
When beating egg whites,
be sure your bowl, beat-
ers and spatula are free of
oil or grease; otherwise,
the whites will not whip
properly.
To prevent an over-browned
cake top, place oven rack
in lowest position before
preheating oven.
PINEAPPLE
CHIFFON CAKE
Chiffon cakes were the
rage among cooks in the late
1940s. Harry Baker, a Los
Angeles insurance agent, is
credited with creating the
first chiffon cake in 1927.
But he kept the recipe
under wraps for years. It
was not until 1947, when
Baker sold the cake recipe
to General Mills, that the
secret of the light, fluffy cake
was revealed: The texture is
achieved by beating the egg
yolks separately from the
egg whites and substituting
vegetable oil for butter in
the ingredients.
2 V4 cups sifted cake flour (not self-rising)
1 '/2 cups sugar
1 tablespoon baking powder
1 teaspoon salt
!/2 cup vegetable oil
% cup unsweetened pineapple juice
1 teaspoon pure vanilla extract
5 large egg yolks, at room temperature
8 large egg whites (about 1 cup), at room temperature
1 teaspoon cream of tartar
6 tablespoons crushed pineapple, drained
Set oven rack to lowest position. Preheat oven to 325 degreesF.
In a large mixing bowl, whisk together flour, sugar, baking-
powder and salt. Make a well in the center of the dry ingre-
dients. With a handheld electric mixer, beat in vegetable oil,
pineapple juice, vanilla extract and egg yolks on low speed until
combined. Increase speed to high and beat for 5 minutes more
or until batter is smooth.
In the clean bowl of an electric mixer fitted with the whisk
attachment, beat egg whites on medium speed until frothy. Add
cream of tartar, and continue beating on medium speed until
egg whites have tripled in size and form stiff peaks, about 5 to
6 minutes.
Transfer egg whites to a large mixing bowl. Add a quarter of
the beaten egg whites to egg yolk mixture and, with a rubber
spatula, gently fold beaten egg whites into beaten egg yolks.
Gradually add egg yolk mixture to beaten egg whites, gently
folding from bottom of bowl up and over beaten egg whites.
Pour batter into a 10-inch, nonstick, angel-food-cake pan;
run a knife through the center of the batter to release any air
bubbles. Place cake pan on a baking sheet. Bake for 55 to 60
minutes, until top springs back lightly when touched.
Invert pan over the neck of a bottle and cool about 1 Vi hours.
Loosen cake from the pan with a flexible knife. Turn cake out
onto a pedestal lined with strips of waxed paper.
Fold crushed pineapple into Seven-Minute Frosting. Frost
cake. Garnish with strawberry florets. Remove waxed paper
strips and serve.
Makes one 10-inch cake
86 CARROLL MAGAZINE APRIL&MAY 11
6. SEVEN-MINUTE FROSTING
3 large egg whites
1 !4 cups sugar
3 tablespoons cold water
Vi teaspoon cream of tartar
1 teaspoon pure vanilla extract
Bring a large saucepan of water to a rapid boil over medium
beat. Whisk egg whites, sugar, water and cream of tartar in a
bcdiuil] heatproof bowl until sugar is dissolved. Set bowl over
saucepan. With a handheld electric mixer, beat mixture con-
itantly on high speed for 7 minutes.
Remove bowl from heat. Add vanilla and continue beating
intil frosting is stiff and glossy. Useimmediately.
Makes about 2 cups
STRAWBERRY FLORETS
5 fresh strawberries, hulled
10 fresh mint leaves
Cut each strawberry lengthwise into five equal wedges. To
arm a floret, position strawberry slices in a circle on cake so
hat the points lace outward from the center of the circle. Tuck
wo mint leaves underneath each floret.
Makes five florets
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(410) 876-0101
www.JohanssonsDiningHouse.com
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WWW.CARROLLMAGAZINE.COM 87