...We are in love with this--Apple Pie Baked in the Apple. You will need 6 granny smith apples, 1 pie crust, 1/4 cup sugar and 1tablespoon brown sugar. Cut off the top of 4 apples off and discard. Remove the inside of each apple with a spoon very carefully, as to not puncture the peel. Remove skin from 2 additional apples and slice very thinly. These apple pieces will give you filling needed to fill the four apples you are baking. Mix sliced apples with sugars and cinnamon in a bowl. If you prefer more or less cinnamon and sugar, make adjustments as desired. Scoop sliced apples into hollow apples. Roll out pie crust and slice into 1/4 inch strips. You can also add a strip of pastry inside the top of the apple almost like a liner to add a little more texture/sweetness to the pie. Cover the top of the apple in a lattice pattern with pie crust strips. Place apples in an 8×8 pan. Add just enough water to the cover the bottom of the pan. Cover with foil and bake for 20-25 minutes. Remove foil and bake for an additional 20 minutes or until crust is golden brown and sliced apples are soft. Fried Mashed Potato Balls Recipe..2 cups cold mashed potatoes 1 egg, lightly beaten 3/4 cup shredded cheddar cheese 1/2 cup chopped green onions 1/4 cup real bacon bits 1/2 cup dry bread crumbs Oil for frying Directions Place mashed potatoes in a large bowl; let stand at room temperature for 30 minutes. Stir in the egg, cheese, onions and bacon bits. Shape into 1-in. balls; roll in bread...
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...It's that time of year again, pumpkin season! Two wonderful family holidays are just around the corner. Traditionally, we spend Thanksgiving or Christmas (or both) with the family to have a nice holiday dinner. There is always delicious food prepared for dinner, but what's dinner without dessert? The most traditional holiday dessert is pumpkin pie, but how about "spicing" that dessert up a little this year? Well, here's the way to do it, a delicious holiday dessert that the whole family will love and it's quick and easy! The first step in baking, of course, is to gather all the ingredients necessary for the job. Luckily with this dessert, most of what you need, you'll already find in your kitchen. Whatever you don't have, you can just pick up at your local grocery store: 1 can pumpkin, 3 eggs, 1 cup milk, 1/2 tsp. salt, 1/2 tsp. ginger, 1/2 tsp. cloves, 1/2 tsp. cinnamon, 3/4 cup sugar, 1 box spiced cake mix, 1 1/2 cubes margarine or butter, and 3/4 cup favorite chopped nuts (if desired) and a 9 x 13 inch baking pan. You may also need a measuring cup and measuring teaspoons if you want to measure the ingredients evenly. Also, you'll need a small bowl, to beat the three eggs and melt the butter in, and a large bowl to mix the ingredients together. Now that you have all your ingredients, you can get started on the fun, but first, preheat the oven to 350 degrees. Before you mix all the ingredients, beat the three eggs together in the small bowl until they are well mixed. Now...
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...Blip blap blop Apple Pie Filling Ingredients: 3-5 ml salt 750 ml apples (2 medium/large OR 3 small) 80 ml sugar 15 ml cornstarch 135 ml cold water 5 ml lemon juice 15 ml margarine 1-2 ml cinnamon Method: 1. Fill a medium bowl half full with cold or ice water. Dissolve 3-5 ml salt in the water. 2. Peel apples and cut into quarters. Remove cores. Keep salt in water until apples are finished to prevent browning. 3. In a separate bowl, stir together sugar and cornstarch. Stir in 125 ml cold water and lemon juice. Stir until well combined. 4. Rinse the salt water from apple quarters and slice fairly thin into a large saucepan. Add all of the sugar/ cornstarch mixture to the apples in the saucepan, making sure to scrape the bowl clean with a rubber spatula. 5. Bring just to a boil over high heat. Reduce heat and simmer gently for 2-3 min until liquid thickens and apple slices are fork tender. 6. Place in foil lined pans. Dot with margarine, sprinkle with cinnamon. 7. Wrap. Package must be air tight with no rips or tears to avoid drying out. Freeze. Pie Time: 1. Unwrap filling and set into pastry lined pan. 2. Sprinkle with more spice if desired. 3. Put on top crust – seal edges with water and finish with a decorative edge. (Fluting: fork/spoon impressions). Cut vents in top. 4. Bake at 400° F (200° C) for 40-50 min. If crust edges begin to overbrown, cover them carefully with foil. Enjoy!!! Baguette Sticks (makes 4...
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...www.ieltsbuddy.com - Free online IELTS Advice IELTS Writing Task 1 Sample - Pie Chart You should spend about 20 minutes on this task. The pie chart shows the amount of money that a children's charity located in the USA spent and received in one year. Summarize the information by selecting and reporting the main features and make comparisons where relevant. Write at least 150 words. Revenue Sources and Expenditures of a USA Charity in one year. www.ieltsbuddy.com - Free online IELTS Advice www.ieltsbuddy.com - Free online IELTS Advice Model Answer The pie charts show the amount of revenue and expenditures over a year of a children’s charity in the USA. Overall, it can be seen that donated food accounted for the majority of the income, while program services accounted for the most expenditure. Total revenue sources just exceeded outgoings. In detail, donated food provided most of the revenue for the charity, at 86%. Similarly, with regard to expenditures, one category, program services, accounted for nearly all of the outgoings, at 95.8%. The other categories were much smaller. Community contributions, which were the second largest revenue source, brought in 10.4% of overall income, and this was followed by program revenue, at 2.2%. Investment income, government grants, and other income were very small sources of revenue, accounting for only 0.8% combined. There were only two other expenditure items, fundraising and management and general, accounting for 2.6%...
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...Chapter 3 MATERIALS, METHOD AND PROCEDURES Research Design In this study, the researchers used the descriptive-developmental research design since its purpose is to develop a new product, the Meat Pie. Once formulated, the treatments were subjected to evaluation using the Hedonic Scale for sensory evaluation to describe the qualities of the treatment to determine which among the treatments is the most acceptable. Tools and Equipment The following table shows the different tools and equipment used in the making of Meat Pie as souring agent. Table 3. List of Tools and Equipment Tools | Functions | Measuring CupsMeasuring SpoonMixing bowlWooden spoonFrench or chopping knifeChopping boardGas stove | Containers that come in graduated sizes, used to measure the amount of foodUsed to measure small units of ingredientsLarge container used to hold the ingredientsUsed to mix and stir the ingredientsA cutting tool with a long wide blade used to slice, chop, and dice the ingredientsUsed to protect the preparation table when slicing or when chopping foodA kitchen appliance designed for the purpose of cooking food | The following were the ingredients and proportions used during the production process. Research Procedure The following are the steps undertaken in the processing of the Meat Pie as souring agent. 1. Prepare and measure the ingredients. 2. In large mixing bowl, combine flour, nutmeg and margarine until completely mixed (use your hands for the right texture) 3...
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...Kyimari Reeves Food & Culture Dr. Daryl White December 12, 2014 My Family’s Culinary History: A Multigenerational History and Autoethnography When you think of or smell a certain food, what comes to mind? On one hand, the sight or smell of that food might trigger hunger, or even a memory of the last time you shared that meal with a loved one. The smell or sights of our favorite foods trigger a different thoughts or feelings in each of us. This is an example of Semiotics. Semiotics is defined as "anything that can stand for something else." Roland Barthes was one of Europe's most renowned theorists of semiology. Barthes believed that in order to generate a complete sign, there were two parts that have to work together. These two parts are known as the signifier and the signified. A good example of this is the favorite food we thought of earlier, it would act as a signifier, and the thought that came to your head when thinking of this food would act as the signified. For some, that equates food memories. My family and I have created many food memories for us as well as followed the foodways crafted for us by previous generations. Coming from a rather diverse ethnic background, we have different variations of traditional African American foods. I have many memories of family reunions and all the interesting dishes my relatives would prepare. But when it came to certain meals my mother was very traditional in preparing it, and it had to be done a certain way or it...
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...12 | 12 | | 12 | 14 | Palmas de la mano | 4 | 6 | | 4 | 4 | | 6 | 4 | Hombros | 8 | 12 | | 6 | 8 | | 10 | 10 | Planta del pie | 4 | 6 | | 4 | 4 | | 4 | 4 | Espalda baja | 10 | 14 | | 10 | 10 | | 8 | 12 | Gráfica #1: Datos Brutos Media: Mejillas: * Lado derecho: Media= 10+12+12 3 Media= 11.33 mm * Lado izquierdo: Media= 14+12+14 3 Media= 13.33 mm Palmas de la mano: * Lado derecho: Media= 4+4+6 3 Media= 4.67 mm * Lado izquierdo: Media= 6+4+4 3 Media= 4.67mm Hombros: * Lado derecho: Media= 8+6+10 3 Media= 8mm * Lado izquierdo: Media= 12+8+10 3 Media= 10mm Planta del pie: * Lado derecho: Media= 4+4+4 3 Media= 4mm * Lado izquierdo: Media= 6+4+4 3 Media= 4.67mm Espalda baja: * Lado derecho: Media= 10+10+8 3 Media= 9.33mm * Lado izquierdo: Media= 14+10+12 3 Media= 12mm Tabla #2: media de las medidas Región del cuerpo | Lado derecho mm (±1mm) | Lado izquierdo mm (±1mm) | 1. Mejillas | 11.33 | 13.33 | 2. Palmas de la mano | 4.67 | 4.67 | 3.Hombros | 8 | 10 | 4. Plantas del pie | 4 | 4.67 | 5. Espalda baja | 9.33 | 12 | Gráfica...
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...I work for Schwans Corporation at a pie factory in Stilwell Oklahoma. Our plant produced 25.7 million pounds of finished product last year, running at 95% production efficiency. I had the pleasure of talking to Sheila Chucolate, the plant manager, on two occasions about her position in the plant, overall taking over two hours. I interview her touching on six major management issues; her personality and core values, her philosophy about work and management, leadership and mentoring, the organizational goals and objectives, social responsibility and company culture; discrimination, sexual harassment and diversity, and finally just touching on IT, internet, and globalization. Personality and Managers Core Values Shela considered herself to have an extroversive personality telling me “You have to be positive even in the toughest circumstances.” She exerted both agreeable and conscientious tendencies, a real people person, but she was also re-thinking her work, and double checking others. Sheila said it was always easy to relate to others, she was raised very generous and caring, making her sensitive to others which she said had both helped her and hurt her at times. I asked if her experiences as a manager changed her, she laughed and said that she us to be a timid person now can be assertive if need to be. Sheila also demonstrated an external locus of control by confessing that her Dad in raising and still encouraging her had got her where she is today. Philosophy about...
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...Dessert From Wikipedia, the free encyclopedia For other uses, see Dessert (disambiguation). Not to be confused with desert. Dessert | A flourless chocolate cake (torte) | Type | Usually sweet | Variations | Numerous (biscuits, cakes, tarts, cookies, sandeshs, gelatins, ice creams, pastries, pies, puddings, custards, and sweet soups, etc.) | Cookbook: Dessert Media: Dessert | Apple Pie Baked custard An assortment of desserts on a table Dessert (/dɨˈzɜrt/) is a course that concludes a main meal. The course usually consists of sweet foods and beverages, but may include coffee, cheeses, nuts, or other savory items. In some parts of the world there is no tradition of dessert to conclude a meal. The term dessert can apply to many foods, such as cakes, tarts, cookies, biscuits, gelatins, pastries, ice creams, pies, puddings, custards, and sweet soups. Fruit is also commonly found in dessert courses because of its naturally occurring sweetness. Some cultures sweeten foods that are more commonly savory to create desserts. Contents * 1 Etymology * 2 Usage * 3 History * 4 Ingredients * 5 Varieties * 5.1 Cakes * 5.2 Chocolates and candies * 5.3 Cookies or biscuits * 5.4 Custards and puddings * 5.5 Deep-fried desserts * 5.6 Frozen desserts * 5.7 Jellied desserts * 5.8 Pastries * 5.9 Pies, cobblers, and clafoutis * 5.10 Sweet soups * 6 Gallery * 7 By continent ...
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...Roasted Broccoli Peach Pie Milk/ Coffee/ Tea DINNER Baked Mostaccioli Buttered Italian Mix Ice cream Coffee/Tea/Milk [pic] BROOKDALE OF UTICA Monday’s Special November 23rd Soup of the Day Salad of the Day Chicken Pot Pie Marinated Garden Salad LUNCH Beans & Frank’s Butter Winter Mix Pudding Coffee/Tea/Milk DINNER Hot Open Face Roasted Beef Sandwich Sauteed Spinach Sugar Cookie Coffee/Tea/Milk [pic] BROOKDALE OF UTICA Tuesday Special November 24th Soup of the Day Salad of the Day Onion Soup Mixed Green Salad LUNCH Meatloaf Mashed Potatoes Lemon Butter Corn Cake Coffee/Tea/Milk DINNER Sweet and Sour Pork Steamed Brown Rice Steamed Green Peas Fruited Gelatin Coffee/Tea/Milk [pic] BROOKDALE OF UTICA Wednesday Specials November 25th Soup of the Day Salad of the Day Tomato Vegetable Soup Sweet and Sour Cucumber Slices Salad LUNCH Beef Tips Egg Noodles Stir-Fried Carrots Pie Coffee/Tea/Milk DINNER Tuna Salad Plate Potato Salad Applesauce Snack Cake Coffee/Tea/Milk [pic] BROOKDALE OF UTICA Thursday’s Specials November 26th Soup of the Day Salad of the Day Beer Cheese Soup Cranberry Cole Salad LUNCH Thanksgiving Turkey with Dressing and Gravy Mashed Potatoes and Gravy Green Bean Casserole Pumpkin Pie Coffee/Tea/Milk DINNER ...
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...Restaurant Marketing Plan Dawan D. Smith April 22, 2014 Grantham University Table of Contents Section 1: Marketing Strategy & Mission Statement Section 2: Understanding the Customer Section 3: New Product Development Section 4: Distribution and Pricing Section 5: Promotion Strategies and Public Relations Section 6: Evaluation Plan Marketing Strategy and Mission Statement The purpose of this marketing strategy is to provide my neighbors who have inherited a family owned restaurant the tools they need to make this business a successful one. The restaurant is family owned and the owners want to keep it going as a legacy to the family members who left it to them. Since quitting their jobs, they will have to make money immediately. The restaurant has not been doing well over the last few years and has been losing money. Family members have passed away and others are having health issues, so the restaurant as of now is being ran by the chef as well as some of the servers. Getting this restaurant on the right track will require much work and dedication, and with the right tools in place, customers who are looking to have a great dining experience on a budget and enjoy a delicious home-style meal will get just that. This restaurant is in no way one of the regular fast food restaurants. Here you can sit and enjoy friends, family, have a business lunch, dinner party, birthday party, etc. in a family oriented atmosphere...
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...Case Study The information in the Case Study is used each week when writing the individual sections of the Marketing Communications Plan. One of your neighbors has just inherited a restaurant in a small town about 75 miles away. They’ve never owned or operated a business before, and know very little about marketing or the restaurant business. They now have a Marketing Plan, but need help with the Marketing Communications Plan. General Restaurant Information Provided by Your Neighbors: 1. They want to keep the “family’s” restaurant as a legacy to their family members who left it to them. However, they will need to make money immediately in order to replace the income they lost when they quit their jobs to run the restaurant. 2. The restaurant has been losing sales/profits over the past few years. Family members have had some health issues (and have since passed away) and have not had the time to manage the restaurant effectively. For the past few months, the Chef and some of the servers have been keeping the restaurant open. 3. The restaurant has a good reputation in the small community. The town has a population of 6,000 people. It is in a good location (right off an interstate) and does additional sales catering to local businesses in the area. Over-the-road semi-drivers say it is the best cup of coffee in town and town’s people know that you can always find the local sheriff and highway patrol officers eating there. People are allowed to smoke at their...
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...DEPARTMENT - P FOODS Merlene Malcolm….Superintendent...481-5104 Noreen Wall…Assistant Superintendent...506-4408 REGISTRATION FORM (click here) ENTRY RULES (click here) Registration Deadline...NOON, SEP 24, 2015 Exhibit Drop off…1:00 PM - 5:00 PM, SEP 26 2015 Judging…10:00 AM, SEP 29 2015 Exhibit Pick-up…2:00 PM – 3:30 PM, OCT 4, 2015 NO MIXES ACCEPTED, ALL EXHIBITS MUST BE MADE FROM SCRATCH. SECTION 1 BREADS Bread scorecard: 30 Points......... Exterior, browning of crust, symmetry, Tenderness of crust, and volume. 70 Points……. Interior, texture, lightness, fineness, And Uniformity of crumb 100 Points Total 4/17/2015 PREMIUMS 1 2ND 3RD $5 $4 $3 ST Class No. 1. Loaf, yeast white 2. Loaf, Whole Grain 3. Loaf, quick bread 4. Loaf, sour dough 5. Loaf, cinnamon, yeast 6. Banana Nut 7. Pumpkin 8. Zucchini 9. Cheese 10. Coffee Cake 11. Coffee Cake, yeast 12. Rolls, yeast 13. Rolls, Cinnamon, yeast 14. Biscuits (6) 15. Biscuits, flavored (6) 16. Corn Muffins (6) 17. Flour Muffins (6) 18. Other Muffins (6) 19. Corn Bread (must be made from scratch SECTION 2 CAKES A portion of cakes must be left on display all week. No eggs or milk may be used in icing or fillings. Only 1/2 cake is required per entry. Cakes - Iced scorecard: 10 Points.........General appearance 15 Points..........Frostings and fillings 30 Points..........Texture (lightness, grain) 45 Points..........Flavor 100 Points Total 4/17/2015 Cakes - Not Iced scorecard: 25 Points..........General appearance 30 Points...
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...Marketing Plan Grantham University February 24, 2014 Introduction and Executive Summary The restaurant business is highly competitive. Success largely depends on the business’s ability to implement a marketing plan that will give the restaurant the competitive advantage over other businesses. Any restaurant business must understand the marketplace and customers’ needs and wants if it wants to grow and compete effectively. The restaurant in this marketing plan is a dine-in, or carries out family owned business specializing in leisure dining. The restaurant has a good reputation within the small community of about 6,000 people. The marketing strategy is to promote new product to the public. This restaurant is open to the public Monday – Friday from 11am to 7pm. The restaurant is currently facing stagnant profit and a decrease in customers over the past few years. The company will implement different marketing strategies to maintain current business with local customers as well as attract new customers in order to increase revenue. Mission Statement The mission of the restaurant is to ensure each customer receives professional, friendly, and courteous service. To provide our customers a warm dining experience while enjoying delicious family style cooking at an affordable price. To provide all employees with a satisfying rewarding environment which encourage long term employment. To maintain a clean, safe work environment and treat employees and customers with dignity and...
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...The Cafe It was the best day of my life, as I entered I felt overwhelmed by the surrounding sensations. The place looked phenomenal, the chairs shone brightly like diamonds in the dark gloomy sky. They were the center of everything, I was astonished by the custom made, marvelous, authenticated tables and chairs. Yes you guessed it! the Flamingo cafe is where I was located. All the talk about their freshly baked pies intrigued me and I couldn't help it, I had to go and explore this one of a kind cafe. The sensations were truly very overwhelming and astounding, as I took a sharp look I saw a brightly colored illuminating blue Flamingo statue sprouting water out of it's mouth. It gave the most calming, soothing and relaxing feeling, the sound of the water falling slowly yet swiftly drop by drop sounded like a beautiful harmony which in turn engaged my imagination. The remarkable symphony of the water dropping was like the waves of the ocean colliding against each other. It was rather crowded, people were scattered everywhere colonizing each and every area. And the sound of their chattering and giggling resembled a swarm of harmless gentle Bees humming in happiness. Thankfully I was lucky enough to find a place to sit, it was the last seat too! and from a distance I saw someone approaching to my table slowly yet gracefully. He was a tall, delightful, friendly looking young man, he had an eccentric looking yet recognizable outfit on, it was in the shape of the dazzling blue...
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