Download Kitchenaid Stand Mixer Ice Cream Maker Manual
Kitchenaid stand mixer ice cream maker manual download. Page 4 Ice Cream Maker Safety Your safety and the safety of others are very important. We have provided many important safety messages in this manual and on your appliance. Always read and obey all safety messages. This is the safety alert symbol. If you want to enjoy homemade frozen desserts whenever the craving arises, whip out the KitchenAid ice cream maker attachment for your KitchenAid mixer.
The maker can prepare up to 2 qts. of homemade ice cream, sorbet, gelato and other fresh and creamy frozen treats in 20 to 30 minutes.
You can experiment and make your own unique flavors. 1 ICE CREAM MAKER ATTACHMENT INSTRUCTIONS FOR THE WAY IT’S MADE.™ Details Inside This attachment is designed exclusively for use with all KitchenAid® household stand mixers. Model KICA. User manuals kitchenaid ice cream maker operating guides and service manuals. This is the safety alert symbol. Easy Homemade Ice Cream Recipes Quick No Cooking Required Easy Ice Cream Recipe Homemade Easy Ice Cream Recipe Easy Homemade Ice Cream.
You can experiment and make your own unique flavors. Kitchenaid ice cream maker instructions. The Kitchenaid Ice Cream Maker takes about 25 minutes to churn our vanilla ice cream recipe to a soft-serve consistency. To make harder ice cream, add the soft-serve to a separate. About the Kitchenaid Ice Cream Maker The Kitchenaid Ice Cream Maker is just one of the attachments for the Kitchenaid Stand Mixer.
This handy attachment set comes a two quart, double-walled freezer bowl, a specially designed dasher, a Kitchenaid ice cream recipe book, and. This handy KitchenAid accessory transforms your stand mixer into a handy ice cream maker - whipping up to two quarts of fresh, delicious ice cream, sorbet, gelato and a variety of frozen desserts. In just minutes, you'll be ready to savor up a tasty treat, and when you're all finished, simply clean the attachment with warm, soapy water.
Make up to 2 quarts of fresh ice cream, sorbet and a variety of other frozen desserts quickly and easily with theKitchenAid Ice Cream Maker. (Fits all Household Stand Mixers Quart and larger.) For everything you want to bnnm.lev-m.rus: K. Ice Cream Maker Attachment for L Stand Mixer Make up to L of fresh ice cream, sorbet and other frozen desserts with this stylish ice cream maker attachment. (fits KSM model). Page 4: Ice Cream Maker Features NOTE: The freeze bowl must be completely frozen to make ice cream.
IMPORTANT: Never wash the freeze bowl in dishwasher. Drive Assembly — Attaches to the motor head, above the ring on the beater shaft, and drives dasher on all European KitchenAid Stand. Most Ice cream makers for home use are bulky and require you to store an extra unit on your countertop or in your cupboard.
The KitchenAid Ice Cream Bowl is easy to store and takes up very little room in your kitchen. It Works Well. The KitchenAid Ice Cream Attachment works as advertised. It makes lovely, delicious frozen treats in minutes. Enjoy homemade ice cream, gelato, sorbet, frozen drinks and more with the Ice Cream Maker Attachment for your Stand Mixer.
Includes: L free bowl with dual walls; Ice cream maker drive assembly; Dasher; Suitable to be used with K45, KSM90, KSM, KSM, KSM, KSM, KSM, KSM, KPM5, KPM50, K5SS, K5Deluxe Stand Mixer models. Powered by your KitchenAid stand mixer Turn your stand mixer into an ice cream maker. This optional attachment is designed to work exclusively with L and L tilt-head mixers and the bowl-lift mixers (NOT the L stand mixer).
No matter how old your KitchenAid mixer, it will drive this fun and convenient ice cream maker. KitchenAid Ice Cream Maker Attachment makes up to L of fresh ice cream, sorbet and other frozen desserts. Use any KitchenAid mixer to prepare ice cream parlor treats at home -- it's easy with this accessory. The rotating dasher and insulated freezer bowl attach t.
The KitchenAid Stand Mixer L Ice-cream Maker Bowl produces up to L soft consistent ice cream, sorbets or frozen treats and desserts in minutes. Liquid within the double walls of this innovative freeze bowl provides thorough, even freezing. More than a mixer, KitchenAid stand mixers are the culinary center of commercial and home kitchens nationwide. Whether you are cooking for one, your family, friends, church group or large gatherings, a KitchenAid stand mixer performs as advertised, allowing you to make everything from fresh pasta, sausage and veggie noodles to baby food and burgers along with baked goods and even ice cream.
Chef Hanish, demonstrates how to use the KitchenAid Ice Cream Maker Attachment powered by the Stand Mixer for a fresh homemade scoop of ice bnnm.lev-m.ru now: F. Aug 1, - KitchenAid ice cream maker recipes - find some easy recipes that are easy but tasty that you can make with your Kitchen Aid ice cream maker! KitchenAid 5KICA0WH User Manual. Download. Like. Full screen Standard. Page of 16 Go. English.
ROOMIJSMAKER. INSTRUCTIES EN RECEPTEN. ICE CREAM MAKER. INSTRUCTIONS AND RECIPES. SORBETIÈRE. MODE D'EMPLOI ET RECETTES. SPEISEEISMASCHINE. BEDIENUNGSANLEITUNG UND REZEPTE. Household Stand Mixers. Ice Cream Maker Attachment for L Stand Mixer KitchenAid Ice Cream Maker Attachment produces up to L of soft consistency ice cream, sorbets or frozen desserts.
Liquid within the double walls of this innovative freeze bowl provides thorough and even-freezing, throughout the mixing process. One of the most fun KitchenAid mixer attachments is the Ice Cream Maker that can make ice cream in only 20 to 30 minutes. The workhorse stand mixer pairs up with this ice cream attachment to. The KitchenAid Stand Mixer made this recipe so easy. We used the mixing bowl (which comes included) to mix together the ingredients and then transferred it to the ice cream maker.
This results in a smooth and creamy ice cream with no ice crystals. And no heavy mixing as the KitchenAid Stand Mixer Servings: Making your own ice cream is actually quite easy when you have a good ice cream maker or a stand mixer. We recommend using the KitchenAid Stand Mixer with its Ice Cream Maker Attachment or the. Using your kitchenaid ice cream maker ice cream maker for 4 3 l and 8 kitchenaid stand mixer aluminum ice ice cream maker assembly for all bowl.
Pics of: Kitchenaid Stand Mixer Ice Cream Maker Attachment Manual. KitchenAid Ice Cream Maker Stand Mixer Attachment. $55 $ free shipping. Code "WELOVEMOM" snags the best price we could find by $5, but most stores charge $80 or more. Buy Now at Belk. Features. Painted metal/brushed aluminum finish ; Includes ice cream. Details about KitchenAid Ice Cream Maker Stand Mixer Attachment Only See original listing.
KitchenAid Ice Cream Maker Stand Mixer Attachment Only: Condition: Used. Ended:. Winning bid: US $ [ 7 bids] Shipping: Calculate Varies based on location and End date:. Find many great new & used options and get the best deals for KitchenAid Ice Cream Maker Stand Mixer Attachment at the best online prices at eBay!
Free shipping for many products!End date:. *Once the ice cream is ready, immediately transfer it to serving bowls or a storage container; never store ice cream in the Freeze Bowl. KitchenAid Mixer Ice Cream Maker Reviews. The great majority of users love their KitchenAid ice cream maker attachment; they find it easy to assemble, use and clean and claim it makes a popular gift.
Target / Kitchen & Dining / kitchenaid mixer ice cream (27) KitchenAid Ice Cream Maker Attachment- KICA0WH. KitchenAid. out of 5 stars with reviews.
$ KitchenAid Citrus Juicer Attachment- JE. KitchenAid Artisan Speed Stand Mixer - Hearth & Hand with Magnolia. This is a good ice cream maker if you're looking to save space and make ice cream occasionally. If you make ice cream regularly, I'd probably recommend investing in an actual stand alone unit but for us, this is an ideal compromise.
It's nice that you can just keep /5(). KitchenAid Stand Mixer Ice Cream Maker Attachment. $ $ Williams Sonoma. 25% Off. Buy It Shoppers say this ice cream attachment is easy to use, and churns out delicious results.
Almost. When you buy a KitchenAid Kitchen Aid Ice Cream Maker for Stand Mixer online from Wayfair, we make it as easy as possible for you to find out when your product will be bnnm.lev-m.ru customer reviews and common Questions and Answers for KitchenAid Part #: KICA0WH on this page.
If you have any questions about your purchase or any other product for sale, our customer service. KitchenAid Ice Cream Maker Attachment H; KitchenAid Is Coming Out With a New Mini Stand Mix; 6 Stand Mixer Mistakes; Wayfair Has a Big Sale on KitchenAid Stand Mixers; KitchenAid Mixer. To use this ice cream maker, will need a KitchenAid stand mixer. Make sure to check which model, some are not compatible.
This accessory is heavy and robust. As this machine can produce up to litres of ice cream at one go, it will serve large families and ice cream lovers well. Creating so much ice cream in one go means a large bowl, which Author: Elaine Lemm. Attach the Ice Cream Maker to the stand mixer. Step 8. Turn Speed Control Lever to 4 and pour the cream mixture into the bowl. Make sure the mixer is turning, before you pour the mixture in.
Sign up for KitchenAid news and promotions and enjoy -5% discount on your next purchase. If you own a KitchenAid 5-quart Professional 5 Plus Stand Mixer or thinking of buying one for yourself or as a gift, find all compatible accessories and attachments for the KV25G0X series mixer in one place - from flat beaters to bowls, mixer covers to pasta attachments - designed to work with your mixer.
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Dietitian Reviews Blink 182 Travis Barker’s Vegan Diet (This One Crushed My 90’s Nostalgia)
Thank you to Built Bar for sponsoring this video! Please use my code Abbeysharp15 for 15% off!
Hey everyone I’m Abbey Sharp welcome to Abbey’s Kitchen. In todays video we will be reviewing Blink-182 drummer and Kardashian beau, Travis Barker.
A FEW DISCLAIMERS
1) The information in this video is for education and entertainment purposes only, so you should always speak to a health care provider about your unique health needs.
2) Please use this video (as with all of my review videos) as educational, not as unique recommendations.
3) Please be kind in the comments.
4) Trigger warning to those with disordered eating tendencies.
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If you liked this video, please leave me a comment below with your thoughts and let me know who you want me to review next!
With Science & Sass,
Contribution by Giselle Segovia RD MHSc


FARM: Pepe Silva Davila
REGION: Sector El Campo, Cajamara
ALTITUDE : 2000 MASL
VARIETAL : Caturra and Bourbon
PROCESS : 48 Hour Fermentation, Washed
When Pepe Silva and Celestinda Valdivia got engaged 28 years ago, they not only decided to give each other the opportunity to start a beautiful family, but they also decided to give coffee growing a chance, which in those years was not as common as it is now. Neither of them came from coffee growing families, however, they had seen how well it grew in neighbouring communities and the market it had. Pepe asked his brother for a 0.5 hectare of land where they planted their first coffee plants, while in parallel they also grew their family. Today, this mature couple have about 3 hectares of coffee grown with great effort and respect for the environment.
In addition to coffee, they also grow sugar cane to produce ‘yonque’, a strong alcohol that is very popular in the north of the country. They produce 25 ‘botijas; (approx. 35 litres per ‘botija’) a year which are sold to neighbouring communities and provinces.


the fun thing about blogging is that you get to do whatever you want. today, i want to be a food blogger.
here's some pie.
words escape me when i look at that picture of pie. i had a piece for breakfast, but i might just need another piece for lunch.
i was talking to the queen of pies at church the other night and being the domestic lady that i am, i told her i needed to know how to make good pies. she said it was all in the crust and then told me her recipe right there. after VBS was over, i talked laura into going with me to grab some apples so we could make an apple pie.
it was well after 9pm by the time we actually got started, and considering neither of us have ever made a pie before, i'm not sure why we thought it was a good idea to make one so late at night.
laura did all the apple business and i handled the crust. i'd say it looks pretty good for my first try!
the sauce you make to go in the filling was probably the best thing i've ever tasted. i want to make it and pour it on everything.
the pie wasn't finished baking until 1am. but it was worth it. i took the rest of these pictures the next day when the light was better.
a scoop of vanilla ice cream was the perfect topping. just writing about it makes me want another piece.
just look at all those layers of apple goodness!
oh it was delicious.
i suppose in true food blogger fashion, i should include the recipe.
2 parts flour
1 part butter flavored crisco (i'm normally a butter kind of gal, but the pie lady insisted)
1/2 part water
1 tsp of salt
donna, the pie lady, says that you need 1 cup of flour for every pie crust you make. since i made a double pie crust (crust on top and bottom), i used 2 cups of flour, 1 cup of shortening, and 1/2 cup water, and then 1 tsp of salt for every 2 cups of flour.
she said to cut the shortening, salt and flour in (basically mix it in a bowl with a fork) until it is crumbly, then add the water slowly. my mom, who also makes yummy crust, says its good to use cold water. the key is to not overwork the dough or it will become tough. i used a kitchen aide and donna scolded me. use a fork!
8 granny smith apples - peeled, cored and sliced (i couldn't fit all 8 in, maybe 6.)
1/2 cup unsalted butter
3 tablespoons all-purpose flour
1/4 cup minus 1 teaspoon water
1/2 cup white sugar
1/2 cup packed brown sugar
1 teaspoon vanilla
1 teaspoon cinnamon
1. preheat oven to 425 degrees F.
2. place the bottom crust in your pan. fill with apples, mounded slightly. cover with a lattice work crust.
3. melt the butter in a saucepan. stir in flour to form a paste. add water, white sugar, brown sugar, vanilla, and cinnamon, and bring to a boil. reduce temperature and let simmer.
4. gently pour the sugar and butter liquid over the crust. pour slowly so that it does not run off. basically you are trying to get the liquid into the holes created by the lattice, but its okay and yummy if it gets on the lattice too.
5. bake 15 minutes in the preheated oven. reduce the temperature to 350 degrees F. continue baking for 35 to 45 minutes, until apples are soft. you don't want mushy apples. mine still had a little crisp to them and they were perfect.
if you look in the last picture, you can see a lot of goopyness on the bottom of the pan, this only happens if you cut it 3 seconds after removing it from the oven. if you let the pie cool, it will thicken up.
recipe adapted from here
well there you have it. look mom, i'm a real food blogger!


I have been living on rice and pulses for weeks (pulses=lentils, split peas, red beans, pink beans, black beans, pinto beans, chickpeas…you get the idea). These foods deserve their own posts, not just for keeping me alive in this narrow stretch, but because they are also some of the first crops of humankind (and our history with them goes back way longer than that). However, as much as I love my chili and curries, tonight I couldn’t bear to look at the crock of chana masala. Plus I somehow managed to complete my training as a new employee of [Redacted], the regimented and tight-fisted financial firm where I am improbably quartermaster, and I felt like celebrating the fact that I made it through a (mostly) full week of grueling work alive.
So I gathered up my nickels and bought one of the cheapest meats available at the supermarket to make a strange poultry feast. Now this is one of my favorite meals, but it is kind of a monster’s dinner–and it is definitely made of meat! My readers who are vegetarians…or even just squeamish may want to skip this cooking post [ED: Why is a recipe post even here?] and come back tomorrow for Fourth of July stuff.
OK, we are making delicious chicken livers with onions in creamy marjoram vermouth sauce! I usually eat it on a bed of yellow rice, but it is really a French meal and it also works well on buttery mashed potatoes, if you want to make those. The key to the meal is fresh undamaged livers without gall bladders…but your only clue in the supermarket is color so this is sort of a Russian roulette meal. Just buy the freshest looking chicken livers and you’ll probably be fine.
Drain the chicken livers (which, rather unpleasantly, come floating in a little plastic cup of chicken blood) and dredge them in a deep plate of plain flour with a pinch of salt mixed in. I threw away one of the livers that looked like it came from a chicken with a serious drinking problem, but all of the livers smelled good (if they smell rancid or bilious, you uh probably need a new batch). Keep the bloody flour—you’ll need it! Grease a large solid frying pan with a bit of olive oil and start frying the livers on medium heat. A lid really helps if you have one!
I then chop up a medium onion and get a handful of wonderful marjoram from the garden. Flip the livers and throw a large pat of butter in the pan. When the butter melts and starts sizzling, put the onions in and flip them around so they don’t burn.
Add the chopped marjoram and some dry thyme and turn the flame down and put the lid on. Now mix the bloody flour with water till it becomes a viscous paste. The livers should be browned and firm and the onions transparent. Pour the flour water into the pan. Cook covered for a few minutes over low heat and then add a liberal splash of dry vermouth. If the gravy looks too thick, just ad some water and turn up the heat. Slosh everything around delicately with a spatula and add some sea salt to taste. Let the meal simmer on low heat till it looks right and then let it rest while you rice finishes (this all goes really fast).
The meal looks like brown glop with horrible livers and dispiriting brown bits floating in it. It smells like butter, onions, trace elements, and cooked viscera. Sadly I forgot to take a picture before I fell on it and devoured it like a savage—so you can’t see how ugly it looks. Yet, when it comes out right, it is one of my best meals (and I’m a very good chef). I always imagine it being cooked by some sad scary old French man who lives alone in a forest, but when you get to know him you realize that he is a visionary genius and his horrifying meal is a gourmet treat.
This post concerning chicken strayed pretty far from the beaten path, but now you have a gourmet dinner you can make for next to no money! Let me know if anybody makes it! I’m new to food blogging but it seems to be all the rage out there and I thought that this meal fills a peculiar sophisticated/impoverished/delicious niche!


Forum House Restaurant, situated in the centre of Great Shelford, Cambridge,
is a comfortable elegant Chinese restaurant offering the very best in fine dining.
With our enhanced personal service you will truly feel you have found
‘the heart of fine dining’.
We are proud to provide all of our guests with a wide range of menus and food choices.
We produce fresh and tasty dishes, providing all of our guests the highest quality of dining experience.
So whether you’re looking for a business lunch, romantic dinner or a celebratory meal
we have the perfect setting for you.


Wedding catering is a huge part of your big day. However, planning food for lots of people can seem daunting — especially if you want to focus on sustainable, eco-friendly options. Fortunately, there are lots of ways to keep your guests and the planet happy. Read on for our top tips for eco-conscious wedding and event catering.
1. Consider local and seasonal produce
When planning your wedding menu, consider using locally sourced produce. As well as supporting local farmers, this reduces your carbon footprint. It’s also a good idea to focus on seasonal ingredients — that way you can avoid racking up air miles by importing out-of-season fruit and veg. Plus, you can ensure your food is fresh and delicious.
2. Opt for plant-based options
Meat is often the star of the show at weddings, but it can be one of the most environmentally damaging parts of the meal. Consider incorporating plant-based options like tofu, lentils, and beans into your catering to lower your meat consumption. If you do serve meat, choose sustainable options like grass-fed beef or free-range chicken.
Similarly, if you opt for a pescetarian menu as a middle-ground, make sure to choose fish dishes that are unlikely to contribute to overfishing. Arctic Char or Hake are good options. Cod, salmon, and tuna, on the other hand, are very popular in the US, leading to unnecessary strain on these fish populations.
We always do our best to cater your wedding with sustainable, quality produce. With several years of experience under our belt, and if you are unsure we can recommend high-quality, environmentally-friendly proteins that will impress your guests.
3. Choose reusable and biodegradable dinnerware
This might seem like an obvious one, but it’s important to choose reusable or biodegradable dinnerware.
Whilst many wedding parties opt to have a set dinner on standard plates, those who have more energetic (or buffet-style) wedding plans may choose to opt for paper plates — which is where biodegradable plates and utensils come in handy. Look for compostable materials instead of single-use plastic.
4. Offer tap water and refillable bottles
Similarly, it can sometimes be easier to opt for the most convenient option when it comes to keeping your wedding guests hydrated. Especially as your guests are likely going to be on their feet and moving about quite a lot from the ceremony to the reception.
Steer clear from unsightly, unsustainable plastic water bottles at your wedding. Instead, offer tap water and refillable bottles to your guests. This reduces the amount of plastic waste and the energy used to produce and transport bottled water.
5. Compost food waste
Composting food leftovers reduces the amount of waste that ends up in landfills and produces methane gas. You can work with your caterer or venue to ensure that food waste is composted properly, and is an essential step to reduce the environmental impact of weddings and other large events.
By composting food waste, it can be converted into nutrient-rich soil that can be used to grow more food, reducing the need for harmful synthetic fertilizers.
Sustainable solutions with Robert J Events & Catering
If you’re searching for sustainable wedding catering options but aren’t sure where to start, look no further than Robert J Events & Catering. Keep your guests satisfied with sustainable hors d’oeuvres, dinner, or a late-night bite. We also offer buffet or plated services for every guest preference.
We’ll handle everything from menu selections, food and dessert displays, linens, crockery, rentals, timeline coordination, and chef and waiter services. Contact us today to start getting your big day sorted.


Summer 2023- Fish Lake, Nova Scotia
STAYING HEALTHY for me was about embracing nature and finding foods that fight inflammation.
What does an anti-inflammatory diet do? Your immune system becomes activated when your body recognizes anything that is foreign—such as an invading microbe, plant pollen, or chemical. This often triggers a process called inflammation. Intermittent bouts of inflammation directed at truly threatening invaders protect your health.
One of the most powerful tools to combat inflammation comes not from the pharmacy, but from the grocery store. "Many experimental studies have shown that components of foods or beverages may have anti-inflammatory effects,"
Choose the right anti-inflammatory foods, and you may be able to reduce your risk of illness.
Consistently pick the wrong ones, and you could accelerate the inflammatory disease process. Foods that cause inflammation
Try to avoid or limit these foods as much as possible:
refined carbohydrates, such as white bread and pastries
French fries and other fried foods
soda and other sugar-sweetened beverages
red meat (burgers, steaks) and processed meat (hot dogs, sausage)
margarine, shortening, and lard
Anti-inflammatory foods An anti-inflammatory diet should include these foods:
green leafy vegetables, such as spinach, kale, and collards
nuts like almonds and walnuts
fatty fish like salmon, mackerel, tuna, and sardines
fruits such as strawberries, blueberries, cherries, and oranges
Live well and find Your Best Life,
Live Blue Consulting


Williamson student writes about pizza, gets into yale university williams wrote a short essay on what she loves to do in her application to. Pizza-loving teen whose papa john's essay got her accepted to yale as soon as i saw the prompt that said write about what you love to do,. Are you tired of those same old pizzas do you enjoy a pizza tastes like cardboard do you really prefer a pizza that has been sitting on a warmer for hours. A teen wrote about papa john's pizza in an essay for her yale to make it more fun, a teen from brentwood, tennessee, wrote about her love. By kc ifeanyi 3 minute read where you see just a slice of pizza on the ground, david sedaris sees an essay in the making.
Read the essay about papa john's pizza that helped a high school when i saw that the prompt was 'write about what you love to do,' my. Kid-friendly margherita pizza recipe your kids can help you make this easy pizza recipe any night of the week author picture of rebecca gruber. In restaurants, pizza can be baked in an oven with stone bricks cooking directly in a metal oven results in too rapid heat transfer to.
If i have one operating philosophy about life it is this: be cool to the pizza delivery dude it's good luck four principles guide the pizza dude. I have spent several minutes analyzing its tone because i have had many opportunities to do so, as one thing i love to do is order pizza and. Principle 1: coolness to the pizza delivery dude is a practice in humility and forgiveness if you enjoyed this essay, please consider making a tax-deductible .
But not everyone knows how to make a pizza, so this essay will break the recipe down step by step to tell someone how to prepare and create a. Should everyone make pizza maybe not would the world be a better place if more people started making pizza most definitely obviously. For pizza lovers, a slice is more than a food—it's an obsession and while some can feed that obsession by buying new york-style wedges,.
Pizza is a lot easier to make from scratch than you might think read these step- by-step instructions from food network, then watch the how-to video. Is there anything that pizza can't do institution accepted a new student there for writing a personal essay about it in her application carolina. Free essay: do you consider yourself to be a good cook or are you the type of person who finds cooking to be difficult if not or even so, there is a quick.
Did you know pizza took the united states by storm before it became popular in find out as host ian knauer delivers a homemade pizza pie. Turn your kitchen into a pizza factory with this easy made-from-scratch dough that kids can make, this kid-friendly recipe for homemade dough makes enough for two pizzas, which means more building a kids' clubhouse: a photo essay. A tennessee teen's love for pizza has delivered acceptance at yale to a short- essay prompt to write about something she loves to do: order.
Below is an essay on how to make a pizza from anti essays, your source for research papers, essays, and term paper examples. Making pizza at home is fun & easy here's a primer that breaks down the three elements of pizza: crust, sauce, and topping & includes a free. How to make a pizza course: english grade: grade 5 section: writing outcome: writing a recipe: making pizza activity type: printable activity id: 17536. Enjoy with essays: how to make a pizza - blogger the wonders of pizza dough i make pizza dough all the time using a wolfgang puck recipe and i have .
Cooking up the world's most authentic pie in naples, italy. This teen's essay about pizza helped her get into yale & she is a new as most college essay prompts tend to be: “write about something. A teenager has just been accepted into yale after penning an application essay about her love for papa john's pizza.


About Viet-Thai Restaurant
Welcome to Lowell’s best Asian restaurant serving Vietnamese and Thai cuisine. Viet-Thai restaurant has been serving the best Vietnamese and Thai food since early 2000. Our kitchen staff serves authentic Vietnamese and Thai dishes using only the freshest ingredients.
Lunch buffet is also served Monday through Friday from 11:00 am – 2:00 pm.
Our specialty dishes include Pho noodle soup, Mee-Katung noodle, and variety of authentic Vietnamese and Thai dishes. Viet Thai Restaurant also offers a full catering menu for special events or parties. See our catering menu.


Christina has been an award-winning commercial food photographer for three decades. She’s been teaching for 25 years and blogging for the last 12 years at Food Photography Blog. Some of her commercial clients include Chipotle, Domino’s Pizza, Coffee Bean and Tea Leaf, HarperCollins Publishers, Kraft, Marriott Hotels, McDonald’s, Taco Bell, Burger King, and Nestle, to name a few.
After getting her second photography degree in the Los Angeles area she decided to open her studio there where she taught several food photography and business workshops.
Christina has shot all over the US specializing in advertising and packaging working with ad agencies and design firms. She currently has two studios, one in Los Angeles and one in the Mid-Atlantic area just outside of Philadelphia.


Nearly half of clients surveyed are choosing between paying bills and buying food, while more than a third of them say they run out of food in a month despite utilizing the food bank.
Around 46 million turkeys will be eaten as the nation celebrates Thanksgiving, according to the United States Department of Agriculture. Per the National Turkey Federation, about 88% of Americans will eat turkey as the feature dish of their meal.
Thanksgiving Day is undoubtedly dominated by food — what you’re serving, who’s bringing what, and questions like 'Why are canned cranberries even a thing?'
But for some residents in the Yampa Valley, what food they will eat this month — and whether they will be able to afford enough of it — is a question that dominates their daily lives.
“If people could just know the kinds of choices local families are making,” said Sue Fegelein, executive director of LiftUp Routt County.
LiftUp recently completed a survey of people who are using the nonprofit’s food bank, revealing how crucial access to the food bank is to their ability to eat. While not completely comprehensive, the survey results have forced LiftUp to contemplate how they can do more to help struggling families in the valley as food donations are down and their busiest season is just getting started.
Through October, more than 2,600 unique Yampa Valley residents have utilized LiftUp’s Food Bank — a staggering 115% increase over the same period in 2022. That means that one out of every 10 residents in Routt County has shopped at LiftUp’s food bank so far this year.
More than 70% of respondents to the survey said they rely on the food bank for 50% or more of their food in a given month. About 53% of survey respondents said they were concerned about running out of food before the end of the month, while 36% of respondents said they did run out of food before they were eligible to purchase more.
Perhaps most striking, 48% of survey respondents said they are often needing to choose between paying bills and putting food on the table.
“We’ve been having lines out the door,” Fegelein said. “By the end of the day, shelves are wiped out again and we have to send people to the store. It’s just keeping up at this point.”
Fegelein credits the increase in need to the increase in cost of food. This is pushing more and more families (with higher and higher incomes) to look to LiftUp’s food bank for help.
“Our clients are at 300% or lower of the poverty level, which is not the poverty level,” Fegelein said. “Since inflation has been going up, the cost of food has been going up. It’s been pushing all kinds of people through the doors who just can’t afford food right now.”
(For example, a family of four making a monthly income of $7,500 or less qualifies to shop at the food bank.)
At the same time, food donations are down 16% when compared to last year, and 35% when compared to 2021 — a problem that has hampered LiftUp all year.
In total, LiftUp has distributed nearly 260,000 pounds of food so far this year, an increase of 18% when compared to the same period last year. It has also provided more than 3,700 USDA food boxes, which is a 57% increase over last year and more
The need isn’t just for food. Use of LiftUp’s emergency financial support is up 71% when compared to last year, with housing being the largest need for these funds. While summer is typically LiftUp’s slow season, that hasn’t been the case this year and the winter months are usually the busiest of the year.
“Between food purchases and emergency financial support, we are just over $94,000 over budget, as we work to meet the needs presented by our neighbors,” Fegelein said.
LiftUp has responded by opening the food bank on the first Saturday every month, rather than just on weekdays. Starting in December, the food bank will also be open the third Saturday of every month, in an effort to reach more folks whose schedules limit their ability to shop on weekdays.
They have also increased the points system used at the food bank. Before shoppers were allowed an allotment of 20 points per family member, with certain food items being worth different amounts of points. That has now been increased to 25 points per family member.
LiftUp has also started allowing folks to come into the food bank for a second time in a month to shop for fresh produce in an effort to provide healthier food options.
“We’re trying collectively in this community to reduce food insecurity,” Fegelein said. “When we got out client survey results, were talking about what we can do to reduce food insecurity for our clients because clearly they’re still experiencing it despite coming here.”
How can you help?
Fegelein said it is really all about keeping food on the shelf.
Because most of LiftUp’s food is purchased at a discount from Food Bank of the Rockies, monetary donations are able to stretch further and are always welcome, Fegelein said. If contributing online, donors can note whether they want it to go toward all of LiftUp’s support operations or be designated for buying food specifically.
“We get a lot more (donations) during the holiday season, which is excellent because it is our busiest season,” Fegelein said. “We also need them year-round, because if next year is going to be anything like this year, it’s just not going to slow down.”
Yampa Valley Gives Day is Dec. 5, and donations made between now and then can help LiftUp qualify for extra incentives to support their mission.
Additionally, Jon Wade and The Steamboat Group are matching up to $25,000 in donations to go toward purchasing fresh produce for clients to access in the food bank.
Fegelein also encourages anyone to hold their own food drive, with certain items like hearty soups, vegetable oil and canned proteins like tuna being specifically in need.
“We’ve got some book clubs doing food drives, neighborhoods doing food drives — We will take a food drive from anybody,” Fegelein said, adding that local faith communities and Rotary groups are helping as well. “They can always call the food bank and say, ‘Hey, what are your biggest needs right now?’”
Top Photo Caption: LiftUp Routt County has seen a 115% increase in the number of Yampa Valley residents using its food bank. (LiftUp/Courtesy)


The use of genetically modified organisms (GMO) in food is a highly public and controversial issue. We have used an enzyme-linked immunosorbent assay (ELISA) to detect the genetically modified protein 5-enol-pyruvylshikimate-3-phosphate (EPSP) synthase within soy-containing food products from the grocery store. We found that EPSP synthase is detectable in 3 out of 5 food products tested. Of specific interest, we found contamination levels of EPSP synthase (0.36%) in Heinz' Pablum Soya Cereal, which is currently deemed to be free of genetic modifications by the company as well as by Greenpeace Canada. These results demonstrate that genetically modified organisms are present in foods commonly available for human consumption and that the widespread use of this technology may make it difficult to ensure that any given product is free of all traces of genetically modified protein.


So my cakery bestie is having a baby… and I was asked to make her cake for her baby shower. 😟 What kind of cake can I make for a cake decorator genis?
So I did a search on Instagram and Youtube, it was too overwhelming with too many ideas. I then headed over to HER Pinterest page and BAM, I got it. There I saw a marble wedding cake and thought I would give it a try.
THE PRESSURE WAS ON.
So here’s how made it mine:
First I baked up some cake layers in a hexagon cake pan, I like the geometric shape. Next I iced the cake with vanilla buttercream frosting and set to chill. Then I worked on my fondant (gulp). I started working the white and black fondant by rolling them together, then covering the cake. Then I highlighted some black spots using some gold highlighter mixed with a little vodka. For the topper I added a couple of mini fondant succulents.
*If you would like to see a tutorial and learn how to make it yours, let me know in the comments below. Thanks for visiting.


Some of the restaurants are under new ownership. . . Opening Hours. ; Bonfire Mongolian Grill, with. Add a photo. Locations across the United States. May 10, 2023 · The restaurants identified in the indictment include the Fuji Japanese Steakhouse, with locations in Hendersonville, Goodlettsville, and Whitehouse, Tenn. Location; Hermitage. . 4021 Lebanon Pike, Hermitage, TN 37076. 50. . . This restaurant on Sunday, March 12th was slammed. Don't rely on outdated price data. Get your meal started with great tea. ; Bonfire Mongolian Grill, with. We update our database frequently to ensure that the prices are as accurate as possible. Jan 11, 2019 · Bonfire Mongolian Grill: You choose your meat, vegetables and sauce here & they grill it right there for you - See 13 traveler reviews, 13 candid photos, and great deals for Hendersonville, TN, at Tripadvisor. 50 Deep-fried TOFU $6. Search for other Chinese Restaurants on The Real Yellow Pages®. 95 Sweet Potato Fries $6. Facebook OUR BUSINESS HOURS. Restaurantes de Clarksville Bonfire Mongolian Grill Bonfire Mongolian Grill No reclamado Opinión Guardar Compartir 14 opiniones #146 de 264 restaurantes en Clarksville €€ - €€€ Asiática 1767 Wilma Rudolph Blvd,. Facebook OUR BUSINESS HOURS. Get reviews, hours, directions, coupons and more for Bonfire Mongolian Grill at 3015 Belshire Village Dr Ste 101, Spring Hill, TN 37174. Mongolian fire build you own bowl p6 calamari Dumpling. This location is Temporarily Closed To best protect all, we. Bonfire Mongolian Grill, Hendersonville: See 13 unbiased reviews of Bonfire Mongolian Grill, rated 3. Simply click on the Bonfire Mongolian Grill location below to find out where it is located and if. . . Bonfire Mongolian Grill is a restaurant specializing in build your own stir-fry bowl. , 931-919-4288. 95 Sweet Potato Fries $6. 1 - 102 votes.


Due to COVID-19 restrictions we are unable to provide indoor seating.
We are open for takeaway and offer outdoor seating (when allowed and in accordance with Government rules).
Taste Truely Great Coffee
Located just off the Hunton Bridge roundabout, Bean Here coffee shop provides a great place to get away and enjoy our coffees and teas plus freshly baked sourdough bread, cakes, pastries and panini.
Blends from around the world for you to enjoy. Try our coffee, freshly prepared from bean to cup.
Cakes & Pastries
Cakes and pastries baked fresh every day. Perfect to accompany your coffee.
A range of micro-lot coffees for you to take home, fom Burundi Peaberry to Costa Rica, whole bean or ground.


Is it a Christmas miracle, a solstice miracle, a day-after-Hanukkah miracle or a five days before Kwanzaa begins miracle? No, this is just me passing along a granola recipe that was provided by Jinx Watson, who is herself a miracle.
I have two notes on this recipe.
ONE! I greatly dislike shredded coconut, as it reminds me of fingernail clippings and the taste of Windex because of a) the shape of coconut shreds and b) once I stuck a straw in a past-its-prime coconut and drank from it and I made the same faces the meanest girl in the movie “Heathers” makes after she drinks antifreeze. But you might like it, so I included it.
TWO! If you use sesame seeds, be aware that if you don’t stir the granola enough while it’s baking, they will create a disturbing mini-barnacle-like coating on the bottom of the pan. And you can also swap out the regular oats and the bran flakes for gluten-free oats and flakes and ditch all the nuts if nuts land you in the hospital.
1/2 cup veg oil (scant measure)
1/2 cup maple syrup (also scant and you can use honey if you prefer)
1 Tbsp vanilla
Put the above ingredients in a large roasting pan, set the oven to 350, and stick the pan in the oven so the wet ingredients warm up as you measure out next set of ingredients:
2 cups old-fashioned oats
2 cups whole wheat cereal flakes
1 cup sunflower seeds (not salted, or this will be terrible)
3/4 sesame seeds or use pumpkin seeds (also not salted)
1/2 cup walnuts (or any nuts)
optional : 1/2 cup unsweetened coconut
Mix it all up in the hot liquid so all the dry ingredients are coated, and pop it in the oven for 20 minutes.
Stir it up a bit after 10 minutes. (A lot if you involve sesame seeds.) Relax a moment.
When you pull it out, add 1 cup raisins, dried cranberries, cherries or blueberries .
If you want to make twice as much, strangely enough, just use a full cup of oil and maple syrup but five cups each of the oats and flakes and then double everything else. It’s not super logical but it works. Then make this face as you give bags of it to your friends:


And zanba as their main daily diet one adaptation of a vegetarian diet is a description of vegetarianism as the limitation of ones diet to only vegetables a definition and description. But the task of reducing global greenhouse gas emissions enough to limit warming to 2 degrees celsius in global is a truly massive one only the vegan diet the world's agricultural system would need to produce 25 percent more fruit and vegetables, and 56 percent less. Limitation of dietary protein intake to 09 g rd resources for professionals: vegetarian diets in chronic kidney disease stage 1 2 3 4 5 gfr 15-29 description kidney damage, protein in the urine, normal ltration kidney damage with a mild decrease in ltration kidney moderate. While being vegetarian clearly has many advantages, the disadvantages of being a vegetarian often deter people from taking the leap into a meat-free diet most of these disadvantages are easy to overcome and should not stand in the way of choosing a vegetarian lifestyle one of the top reasons. If you are one who does not like vegetables it is usually because your this diet of cooked vegetables is high in these vital sodium bicarbonate therapy and other superficial means are temporary only also, it is not true that a diet rich in fruit is more alkaline forming than a.
There are different kinds of vegetarians one adaptation of a vegetarian diet is a raw foods diet the fruitarian diet consists only of fruits vegetables botanically classified as fruits, such as tomatoes, eggplant, zucchini. Arteries, fell by almost 30 percent in participants who followed the diet this was only follow a varied diet, with whole grains, fruits, vegetables, legumes is vegetarianism new. A fruitarian diet is a strict form of a vegetarian diet that is generally there are as many reasons for being a fruitarian as there are variations of the fruitarian diet one reason is the opposition the couple ate a diet of only raw vegetables, fruits, and nuts research and. Vegetarianism description: a vegetarian diet is derived from in taiwan, su vegetarianism excludes not only all animal products but also vegetables in the allium family (which have the characteristic aroma only one difference in mortality rate was attributed to the difference in diet. Vegetarian and 'healthy' diets may actually be worse for the environment, study finds say what one limitation of only looking at the per-calorie level of resources and emissions in foods for example - would likely never constitute the basis of a diet, vegetarian or otherwise.
Fruit, vegetable & lean meat diet eat liberal amounts of fresh fruits and vegetables do not limit your intake of these items eat much of your produce raw to maximize nutritional value and fiber vegan paleo diet 2 potatoes & the paleo diet 3. This is a list of indian dishes description vegetarian/ non-vegetarian pork bharta: boiled pork with onions, chillies, ginger and garlic from tripura: side dish for rice prepared from one or more vegetables with little oil stirred. Seeds, vegetables, fruits, fungi, algae, yeast and/or some other non-animal-based foods (eg salt) with, or without, dairy this is the most common type of vegetarian diet lacto-vegetarians eat dairy products but avoid many lacto-ovo vegetarians will only eat free-range eggs. The health benefits of vegetarianism essay - the health benefits of vegetarianism maintaining a well-balanced vegetarian diet is healthy and can be beneficial by reducing the risk of essay on vegetarianism - vegetarianism vegetarianism is the limitation of ones diet to only vegetables. But fibre is unlikely to be the only factor and no-one's certain which other components in fruit and vegetables might reduce cancer you really need to have a variety of fruits and vegetables no single one is going to be a super food, says a vegetarian diet can meet nutritional. One standard serving of vegetables is about 75 g or: juice and sweet drinks - limit intake consumption of drinks containing added sugar is associated with weight gain a well-planned vegetarian or vegan diet can meet nutritional needs during all stages of life.
Vegetarianism vegetarianism is the limitation of ones diet to only vegetables vegetarianism has been around for centuries, but recently we have seen the eruption of a more militant vegetarianism that is inspired by the animal rights movement. A balanced diet for vegetarians by kerry t forget that we are all different with varying needs for energy and nutrients so this information is for guidance only we should all be aiming for a minimum of five portions of fruit and vegetables a day discover what counts as one. There is nothing extreme about the pritikin diet except that it is the pritikin program of diet and exercise has been found to not only promote weight loss but also prevent and control go foods on the pritikin diet include: fruits vegetables whole grains like whole-wheat.
Jain vegetarianism is the diet of the jains 231 comments on jain food restrictions why follow this not eating vegetables only these 8 days why not in september or october whats the importance of these 8 days of strict ritual in jainism. Home essays vegetarianism- research paper vegetarianism- research paper vegetarianism is the principle or practice of excluding all meat and fish pros and cons of vegetarianism vegetarianism is the limitation of ones diet to only vegetables. Search our fruit and vegetable database for nutrition, storage and handling information on a variety of fruits and vegetables one look and you'll see that. Choosing a vegetarian diet can give your child-and your whole family-the opportunity to learn to enjoy a variety one serving of vegetables equals 1/2 cup cooked or 1 cup raw (unless an amount is specified this web site is for information purposes only due to privacy concerns and the.


Peppermint Bark, a sweet festive treat
Looking to get crafty in the kitchen this holiday season but want to make something a little unique?
Well I have the perfect recipe for you. Peppermint Bark has always been my favourite Christmas treat for as long as I can remember. It’s extremely easy to make, and great for a little sweet treat to take to parties. The name derives from it’s thin fragmented appearance, and the sweet peppermint flavour that comes through from using candy canes. Have you tried it before? If not I would certainly recommend giving it a go!
1.) First unwrap the individual candy canes and put them into the plastic bag
2.) Take the plastic bag to a suitable place to crush the candy canes and then crush into small pieces to your liking
3.) Pour the crushed candy canes into a small bowl
4.) Melt half of the chocolate in 2 x 30 second periods in the microwave, mixing in between.
5.) In the same container as your melted chocolate add half of the crushed candy canes
6.) Mix together
7.) Take your cookie pan and cover with a cookie sheet
8.) Pour the mixture onto the sheet, thin it out to your liking
9.) Repeat steps 4-8 for the second layer, and spread it over the first
10.) With two layers of the mixture on the pan thinned and ready, put it in the fridge
11.) Depending on how cold your fridge is it will take at least 1 hour to solidify
12.) Once hardened, take it out the fridge and shatter it up into smaller pieces. Serve and enjoy!
This festive treat also makes a cute xmas gift. You can wrap the fragments in cellophane, embellish with a ribbon, and voila!
Wishing you and your family a Happy Holiday!
Words and images by Megan Clapham


W&D's Caribbean Punches started back in the summer of 2007 between Wayne & Denise a couple who wanted to bring a taste of the Caribbean to the English. Wayne remembers Denise telling him that if they wanted to start a business they should do what they were ‘good at’: Wayne who was born in Grenada had been making his classic rum, and fruit punches for family events for more than 20 years. Denise, whose parents are from Jamaica had been taught to make Guinness and pineapple punch by her mother, usually drank on a Sunday with or after a meal of rice & peas and chicken.
Wayne & Denise now attend various shows and events throughout Essex and Kent and offer 7 exotic drinks (alcoholic & non-alcoholic) to revive and tantalize your taste buds.
In addition to this Wayne is a fantastic cook! have you tried his saltfish (codfish) fritters, they're finger licking good! and Denise was taught to make the traditional Rum / Fruit Cake by her mother - it is very popular in the Caribbean and perfect as a celebration cake or enjoyed with a nice cup of tea. (see our cakes page). If you are looking for good quality caterers then look no further. Contact us with your requirements and get a free quote.


1. Place the chicken in a bowl, add ginger garlic paste, chilli powder, turmeric powder, grounded coriander & salt.
2. Mix the spices into the chicken, add half the mango slices to this mixture & mix well. Keep it aside.
1. Heat oil in a pan & saute onions until golden brown. Also add curry leaves & stir.
2. Also add marinated chicken gradually & stir as adding.
3. Now pour some water, in low flame cook for 10 to 15 mins.
4. Stir occasionally until chicken is cooked & water is absorbed.
5. Now add the remaining mango slices, tomatoes, green chillies, fresh coriander & stir well.
6. Now Mango Chicken is ready. Serve it hot.
June 5, 2018 nradmin


Excellent Tips For Great Nutrition Every DayProper nutrition is important. You will not only feel much better every day, you will look great, too. You must eat right to live right. Look to these tips to help your overall nutrition. It'll make a true difference in your life.
Most people believe that consuming fatty foods will lead to poor health. In reality, our bodies need fat to function. Many foods that are high in fat, such as cheese or avocado, are actually very healthy when consumed in moderation every day. So long as you eat in moderation and avoid saturated fats, you don't need to worry.
Choose fruits and veggies for snacks instead of processed foods. Processed snack foods have very few vitamins, minerals and nutritional value, while fruits and veggies have essential nutrients. You can eat until full when eating veggies and fruits and get more nutrition than eating a smaller amount of processed foods.
Fish contain omega 3, which is essential for nutrition. side effects of collagen adiva are an important part of the diet. If you are vegetarian or simply do not enjoy fish, flax seed contains a very good amount of these important nutrients. Adding a bowl or two of oatmeal and flax cereal or replacing a meal or two per week with fish can boost the amount of Omega 3 in your diet.
You will want to consider pesticides and their effect on your food. They are generally portrayed as detrimental. But if you talk with farmers, you may come to a more nuanced view. For Read the Full Document , you may hear that some fungicides are necessary; that a healthy crop cannot be produced without them, and that none of the chemical is retained on the produce you buy.
Ensure that you consume adequate quantities of B vitamins everyday. A diet low in vitamin B2, vitamin B6, niacin, pantothenic acid, biotin, and vitamin B12 can cause dull, dry, scaly, itchy skin. Also, vitamin B2 and vitamin B6 play an important role in maintaining sebaceous gland function. When the sebaceous glands are healthy, they produce just enough oil to keep your skin smooth and soft.
To keep your skin healthy, you should consider limiting your sodium intake. Sodium can make your skin puffy. Soda can be very high in sodium. If you are a big soda drinker, you should look for alternates. Sometimes low sodium sodas are available. Making the switch can be great for your skin.
Vegetables are one of the cornerstones of proper nutrition. To be sure that your daily vitamin and nutrient requirements are met, eat a wide variety of vegetables in as many colors as you can throughout the day. For instance, try eating green broccoli, red peppers and orange carrots to vary the types of vitamins that your body is getting. Aim for eating at least three servings of vegetables each day.
If you are part of a large group that is headed to an eatery that is less-than-modest with its portions, consider sharing with a friend who has a similar palate. Not only will you save money, you might also spare yourself the inevitable food coma that quickly follows an overindulgent meal. This is also a good choice for diners who find the idea of "doggy bags" and leftovers distasteful.
Turn pizza from a very unhealthy choice into a more nutritional meal. A couple of little tricks are to load your pizza with vegetable toppings or if you are a meat lover, make sure to use lean meat like chicken or turkey.
If you're pregnant, make sure you limit the amount of caffeine you ingest. You shouldn't drink more than two cups of coffee a day while you're pregnant. Too much caffeine can lead to you either having a miscarriage or the baby being underweight when it's born, so it's important to limit the amount you take in.
Feed your body throughout the day with foods that maximize your energy and health. Three meals and two snacks or even five small "meals" which consist of fresh, organic foods will keep your system functioning at peak levels. Consistent fueling allows for a higher, more consistent metabolism which in turn keeps your weight down.
One way to get everybody eating vegetables is by making a pizza topped with different kinds. Don't forget favorites such as pepperoni and cheese, but also include tomatoes, onions, olives, and any other vegetables that are pizza friendly. Make sure that your family does not pick these nutritious toppings off though.
The best way to maintain healthy eating habits that last a lifetime is to start early. You should encourage your children to eat well. Give them healthy options and keep their diets varied. Your children will be more likely to grow up with a taste for trying new things and healthy habits for satiating cravings.
If one talks to a professional nutritionist they can gain insightful information on how they can best maintain their own nutrition. side effects of collagen peptide can schedule an appointment or even find one over the internet to talk to. However one chooses to go about it talking to a nutritionist will give one the knowledge to maintain good nutrition.
Hopefully now you can see how easy it is to improve your nutrition and reap the health benefits it provides. If you don't want to suffer from depression and obesity, stop eating the fast food now and apply the advice you've just read in this article to improve your diet and improve your life.


Katherine M. Phillips
The Phillips Lab studys nutrients and phytochemicals in foods and clinical research diets.
Ph.D., Biochemistry, Virginia Tech, 1990
M.S., Chemistry, Virginia Tech, 1984
B.S., Biochemistry, Virginia Tech, 1982
- 2013 - present: Associate Editor, Journal of Food Composition and Analysis, Biochemistry Dept., Virginia Tech
- 2004 - 2013: Editorial Board, Journal of Food Composition and Analysis, Biochemistry Dept., Virginia Tech
- 1996: Research Scientist/Sr. Research Scientist and Director, Food Analysis Laboratory,
- 1992 - 1996: Research Associate, Biochemistry Department, Virginia Tech
- 1990 - 1992: Senior Research Scientist, TechLab, Inc., Blacksburg, VA
- 1985 - 1989: Graduate Research/Teaching Assistant, Dept. of Food Science & Technology, Virginia Tech
- 1983 - 1984: Graduate Research Assistant, Department of Chemistry, Virginia Tech
- 1982- 1983: Laboratory Technician, Department of Chemistry, Virginia Tech
Diet Composition Validation for Clinical Feeding Trials
The actual nutrient intake from diets formulated for controlled feeding trials may differ from what is calculated using food composition data, due to known variability in the food supply and potential changes during food preparation. Calculated nutrient intake can therefore result in misleading or incorrect conclusions about the relationship between nutrient intake and outcome variables. Yet, most diet studies have not included validation of actual dietary intake by chemical analysis of diet samples
Food Composition Research and Food Composition Databases
Since 1997, I have worked in collaboration with the USDA Nutrient Data Laboratory (now the Methods, Analysis, and Food Composition Laboratory) to update and improve the data in the USDA National Nutrient Database for Standard Reference (SR) on an ongoing basis, using nationwide, statistically-based food sampling, analytical quality control materials, and validated methodology for nutrients and other bioactive components. My laboratory collects and stores, logs, and tracks sample information including for nationwide samples of foods, prepares analytical homogenates and stores subsamples for nutrient and bioactive component analysis and maintains long term sample archives, distributes samples for analysis at other laboratories, performs analysis of select nutrients, develops matrix-matched control composites, designs and implements analytical quality control protocols. Prior to this work, data in the National Nutrient Database (now Food Data Central, FDC) were not generated according to standardized sampling and analysis protocols and were not always up-to-date with changes in the food supply.
Trans fatty acids in foods
Background: Trans fatty acids found in partially hydrogenated vegetable oils have been associated with increased cardiovascular disease risk. This known risk led to regulations requiring labeling of the trans fat content of foods and efforts to eliminate trans fats in food products. Trans fatty acids also occur naturally in ruminant animal fats. Existing analytic methods, however, were giving inconsistent and inaccurate measurement of the trans fat content, particularly at low levels or in foods containing a mixture of fats. Thus, methods were needed for the accurate quantitation of trans fatty acids especially for foods in which the fat source was unknown, to account for naturally occurring isomers as well as to generate accurate data on the trans fat content of foods and diets.
Development of Methodology and Analysis of Bioactive Components in Foods
Background: Historically, epidemiological and clinical diet studies have focused on the relationship of nutrients and health outcomes. However, the contribution of other bioactive food components that vary among diets is a critical area of research, as these components are not typically controlled or quantified in trials targeting particular nutrients or diet composition and usually vary along with changes in foods consumed that lead to the difference in overall nutrient intake. One example is phytosterols, which have been shown to reduce detrimental levels of blood cholesterol and reduce the risk of heart disease. Phytosterols are at low/ non-existent levels in animal fats but high in vegetable oils, and dietary saturated fat are largely from animal foods and phytosterols and unsaturated fat from vegetable products. Likewise, environmental factors can cause significant changes in bioactive components, not reflected in average nutrient values in food composition databases.
Roseland JM, Phillips KM, Patterson KY, Pehrsson PR, Bahadur R, Ershow AG, Somanchi M. Large variability of iodine content in retail cow's milk in the U.S. Nutrients. 2020 Apr 28;12(5).
McClure ST, Rebholz CM, Phillips KM, Champagne CM, Selvin E, Appel LJ. The percentage of dietary phosphorus excreted in the urine varies by dietary pattern in a randomized feeding study in adults. J Nutr. 2019 May 1;149(5):816-823.
Phillips KM, Haytowitz DB, Pehrsson PR. Implications of two different methods for analyzing total dietary fiber in foods for food composition databases. Journal of Food Composition and Analysis. 2019;84:103253.
Roseland, J. M., Phillips, K. M., Patterson, K. Y., Pehrsson, P. R., & Taylor, C. L. (2017). Vitamin D in Foods: An Evolution of Knowledge. In Vitamin D: Fourth Edition (Vol. 2, pp. 41-77).
Phillips KM, Rasor AS. A mixed mushroom control material to facilitate inter-laboratory harmonization of mushroom composition analyses. Journal of Food Composition and Analysis. 2016; 48:48-66.
Phillips KM, Council-Troche M, McGinty RC, Rasor AS, Tarrago-Trani M. Stability of vitamin C in fruit and vegetable homogenates stored at different temperatures. Journal of food composition and analysis. 2016; 45:147-162.
Roseland JM, Patterson K, Andrews KW, Phillips KM, Phillips MM, Pehrsson P, Dufresne GL, Jakobsen J, Gusev PA, Savarala S, Nguyen QV, Makowski AJ, Scheuerell CR, Laroche GP, Wise SA, Harnly JM, Williams JR, Betz JM, Taylor CL. Interlaboratory trial for measurement of vitamin D and 25(OH)D in foods and a dietary supplement using liquid chromatography-mass spectrometry. Journal of agricultural and food chemistry. 2016; 64(16):3167-3175.
Phillips KM, Pehrsson PR, Agnew WW, Scheett AJ, Follett JR, Lukaski HC, Patterson KY. Nutrient composition of selected U.S. traditional Northern Plains Native American plant foods. Journal of food composition and analysis. 2014; 34:136-152.
Phillips KM, Rasor AS. A nutritionally meaningful increase in vitamin D in retail mushrooms is attainable by exposure to sunlight prior to consumption. Journal of Nutrition and Food Sciences. 2013; 3(6):1000236.
Byrdwell WC, Harnly JM, Exler J, Patterson KY, Phillips KM, Holden JM. Vitamin D levels in fish and shellfish determined by liquid chromatography with ultraviolet detection and mass spectrometry. Journal of food composition and analysis. 2013; 30:109-119.
Exler J, Phillips KM, Patterson KY, Holden JM. Cholesterol and vitamin D content of eggs in the U.S. retail market. Journal of food composition and analysis. 2013; 29:110-116.
Phillips KM, Ruggio DM, Exler J, Patterson KY. Sterol composition of shellfish species commonly consumed in the United States. Food Nutr Res. 2012; 56.
Phillips KM, Horst RL, Koszewski NJ, Simon RR. Vitamin D4 in mushrooms. PLoS One. 2012;7(8):e40702. doi: 10.1371/journal.pone.0040702. Epub 2012 Aug 3.
Tarrago-Trani MT, Phillips KM, Cotty M. Matrix-specific method validation for quantitative analysis of vitamin C in diverse foods. Journal of food composition and analysis. 2012; 26:12-25.
Simon RR, Phillips KM, Horst RL, Munro IC. Vitamin D mushrooms: comparison of the composition of button mushrooms (Agaricus bisporus) treated postharvest with UVB light or sunlight. J Agric Food Chem. 2011 Aug 24;59(16):8724-32.
Phillips KM, Ruggio DM, Horst RL, Minor B, Simon RR, Feeney MJ, Byrdwell WC, Haytowitz DB. Vitamin D and sterol composition of 10 types of mushrooms from retail suppliers in the United States. J Agric Food Chem. 2011 Jul 27;59(14):7841-53.
Byrdwell WC, Exler J, Gebhardt SE, Harnly JM, Holden JM, Horst RL, Patterson KY, Phillips KM, Wolf WR. Liquid chromatography with ultraviolet and dual parallel mass spectrometric detection for analysis of vitamin D in retail fortified orange juice. Journal of food composition and analysis. 2011; 24(3):299-306.
Phillips KM, Ruggio DM, Haytowitz DB. Folate composition of 10 types of mushrooms determined by liquid chromatography–mass spectrometry. Food chemistry. 2011; 129:630-636.
Trainer D, Pehrsson PR, Haytowitz DB, Holden JM, Phillips KM, Rasor AS, Conley NA. Development of sample handling procedures for foods under USDA's National Food and Nutrient Analysis Program. J Food Compost Anal. 2010 Dec 1;23(8):843-851.
Patterson KY, Phillips KM, Horst RL, Byrdwell WC, Exler J, Lemar LE, Holden JM. Vitamin D content and variability in fluid milks from a US Department of Agriculture nationwide sampling to update values in the National Nutrient Database for Standard Reference. J Dairy Sci. 2010 Nov;93(11):5082-90.
Carlsen MH, Halvorsen BL, Holte K, Bøhn SK, Dragland S, Sampson L, Willey C, Senoo H, Umezono Y, Sanada C, Barikmo I, Berhe N, Willett WC, Phillips KM, Jacobs DR Jr, Blomhoff R. The total antioxidant content of more than 3100 foods, beverages, spices, herbs and supplements used worldwide. Nutr J. 2010 Jan 22;9:3.
Phillips KM, Ruggio DM, Howe JC, Leheska JM, Smith SB, Engle T, Rasor AS, Conley NA. Preparation and characterization of control materials for the analysis of conjugated linoleic acid and trans-vaccenic acid in beef. Food research international. 2010; 43:2253-2261.
Phillips KM, Ruggio DM, Ashraf-Khorassani M, Eitenmiller RR, Cho S, Lemar LE, Perry CR, Pehrsson PR, Holden JM. Folic acid content of ready-to-eat cereals determined by liquid chromatography-mass spectrometry: comparison to product label and to values determined by microbiological assay. Cerealchemistry. 2010; 87(1):42-49.
Phillips KM, Ruggio DM, Amanna KR. Optimization of standard gas chromatographic methodology for the determination of trans fat in unlabeled bakery products. Food analytical methods. 2010; 3:277-294.
Phillips KM, Tarrago-Trani MT, Gebhardt SE, Exler J, Patterson KY, Haytowitz DB, Pehrsson PR, Holden JM. Stability of vitamin C in frozen raw fruit and vegetable homogenates. Journal of food composition and analysis. 2010; 23:253-259.
Racette SB, Spearie CA, Phillips KM, Lin X, Ma L, Ostlund RE Jr. Phytosterol-deficient and high-phytosterol diets developed for controlled feeding studies. J Am Diet Assoc. 2009 Dec;109(12):2043-51.
Phillips KM, Carlsen MH, Blomhoff R. Total antioxidant content of alternatives to refined sugar. J Am Diet Assoc. 2009 Jan;109(1):64-71.
Phillips KM, Rasor AS, Ruggio DM. Folate content of different edible portions of vegetables and fruits. Nutrition and food sciences. 2008; 38(2):175-181.
Phillips KM, Ruggio DM, Amanna KR. Extended validation of a simplified extraction and gravimetric determination of total fat to ed foods. Journal of food lipids. 2008; 15:309-325.
Phillips, K.M., Byrdwell, W.C., Exler, J., Harnly, J., Holden, J.M., Holick, M.F., Hollis, B.W., Horst, R.L., Lemar, L.E., Patterson, K.Y., Tarrago-Trani, M.T., and Wolf, W.R. (2008). Development and validation of control materials for the measurement of vitamin D3 in ed U.S. foods. J. Food Comp. Anal., 21:527-534. Journal of food composition and analysis. 2008; 21:527-534.
Berglund L, Lefevre M, Ginsberg HN, Kris-Etherton PM, Elmer PJ, Stewart PW, Ershow A, Pearson TA, Dennis BH, Roheim PS, Ramakrishnan R, Reed R, Stewart K, Phillips KM. Comparison of monounsaturated fat with carbohydrates as a replacement for saturated fat in subjects with a high metabolic risk profile: studies in the fasting and postprandial states. Am J Clin Nutr. 2007 Dec;86(6):1611-20.
Phillips KM, Wolf WR, Patterson KY, Sharpless KE, Holden JM. Reference materials to evaluate measurement systems for the nutrient composition of foods: results from USDA's National Food and Nutrient Analysis Program (NFNAP). Anal Bioanal Chem. 2007 Sep;389(1):219-29.
Phillips KM, Patterson KY, Wolf WR, Sharpless KE, Amanna KR, Holden JM. K.E., Amanna, K.R., and Holden, J.M. (2007). Summary of Reference materials for the determination of the nutrient composition of foods. Accreditation and quality assurance. 2007; 12:126-133.
Phillips KM, Ruggio DM, Ashraf-Khorassani M, Haytowitz DB. Difference in folate content of green and red sweet peppers (Capsicum annuum) determined by liquid chromatography-mass spectrometry. J Agric Food Chem. 2006 Dec 27;54(26):9998-10002.
Halvorsen BL, Carlsen MH, Phillips KM, Bøhn SK, Holte K, Jacobs DR Jr, Blomhoff R. Content of redox-active compounds (ie, antioxidants) in foods consumed in the United States. Am J Clin Nutr. 2006 Jul;84(1):95-135.
Tarrago-Trani MT, Phillips KM, Lemar LE, Holden JM. New and existing oils and fats used in products with reduced trans-fatty acid content. J Am Diet Assoc. 2006 Jun;106(6):867-80.
Phillips KM, Patterson KY, Rasor AS, Exler J, Haytowitz DB, Holden JM, Pehrsson PR. Quality-control materials in the USDA National Food and Nutrient Analysis Program (NFNAP). Anal Bioanal Chem. 2006 Mar;384(6):1341-55.
Pehrsson PR, Perry CR, Patterson KY, Wilger J, Haytowitz DB, Holden JM, Day CD, Himes JH, Harnack L, Levy S, Wefel J, Heilman J, Phillips KM, Rasor AS. Sampling and initial findings for a study of fluoride in drinking water in the United States. Journal of food composition and analysis. 2006; 19:S45-S52.
Phillips KM, Ruggio DM, Ashraf-Khorassani M. Phytosterol composition of nuts and seeds commonly consumed in the United States. J Agric Food Chem. 2005 Nov 30;53(24):9436-45.
Koontz JL, Phillips KM, Wunderlich KM, Exler J, Holden JM, Gebhardt SE, Haytowitz DB. Comparison of total folate concentrations in foods determined by microbiological assay at several experienced U.S. commercial laboratories. J AOAC Int. 2005 May-Jun;88(3):805-13.
Phillips KM, Wunderlich KM, Exler J, Holden JM, Gebhardt SE, Haytowitz DB, Beecher GR, Doherty RF. Stability of 5-methyltetrahydrofolate in fresh frozen fruits and vegetables. Food chemistry. 2005; 94(2):587-595.
Phillips KM, Ruggio DM, Ashraf-Khorassani M. Analysis of steryl glucosides in foods and dietary supplements by solid-phase extraction and gas chromatography. Journal of food lipids. 2005; 12:124-140.
Phillips KM, Ruggio DM, Toivo JI, Swank MA, Simpkins AH. Free and esterified sterol composition of edible oils determined by solid-phase extraction and gas-liquid chromatography. Journal of food composition and analysis. 2002; 15:123-142.
Phillips KM, Simpkins AH, Amanna KR, Wolf W, Stewart KK, Clark S, Kim KP, Beecher GR, Holden J. Long-term stability of nutrients in a frozen mixed food control material. Fresenius J Anal Chem. 2001 Jun;370(2-3):297-302.
Toivo J, Phillips K, Lampi A, Piironen V. Determination of sterols in foods: recovery of free, esterified, and glycosidic sterols. Journal of food composition and analysis. 2001; 14(6):631-643. Holliday R, Phillips KM. Health benefits of the sunflower kernel. Cereal foods world. 2001; 46(5):205-208.
Phillips KM, Stewart KK. Well-Controlled Diet Studies in Humans: A Practical Guide to Design and Management. Dennis BH, Ershow A, Obarzanek E, Clevidence B, editors. Chicago, IL: American Dietetic Association; 1999. Chapter 22, Validating diet composition by chemical analysis; p.336-367.
McCullough ML, Karanja NM, Lin PH, Obarzanek E, Phillips KM, Laws RL, Vollmer WM, O'Connor EA, Champagne CM, Windhauser MM. Comparison of 4 nutrient databases with chemical composition data from the Dietary Approaches to Stop Hypertension trial. DASH Collaborative Research Group. J Am Diet Assoc. 1999 Aug;99(8 Suppl):S45-53.
Karanja NM, Obarzanek E, Lin PH, McCullough ML, Phillips KM, Swain JF, Champagne CM, Hoben KP. Descriptive characteristics of the dietary patterns used in the Dietary Approaches to Stop Hypertension Trial. DASH Collaborative Research Group. J Am Diet Assoc. 1999 Aug;99(8 Suppl):S19-27.
Phillips KM, Stewart KK, Karanja NM, Windhauser MM, Champagne CM, Swain JF, Lin PH, Evans MA. Validation of diet composition for the Dietary Approaches to Stop Hypertension trial. DASH Collaborative Research Group. J Am Diet Assoc. 1999 Aug;99(8 Suppl):S60-8.
Phillips KM, Tarrago-Trani MT, Stewart KK. Phytosterol content of experimental diets differing in fatty acid composition. Food chemistry. 1999; 64(3):415-422.
Phillips KM, Ruggio DM, Bailey JA. Precise quantitative determination of phytosterols, stanols, and cholesterol metabolites in human serum by capillary gas-liquid chromatography. Journal of chromatography B: biomedical sciences and applications. 1999; 732(1):17-29.
Toivo J, Phillips K, Lampi A, Piironen V. Plant sterols and cholesterol in different types of diets. In: Advances in Plant Lipid Research. Sanchez J, Cerda-Olmedo G, Martinez-Force E, editors. Spain: Universidad de Sevilla; 1998. p.478-480.
Dennis BH, Stewart P, Wang CH, Champagne C, Windhauser M, Ershow A, Karmally W, Phillips K, Stewart K, Van Heel N, Farhat-Wood A, Kris-Etherton PM. Diet design for a multicenter controlled feeding trial: the DELTA program. Delta Research Group. J Am Diet Assoc. 1998 Jul;98(7):766-76.
Ginsberg HN, Kris-Etherton P, Dennis B, Elmer PJ, Ershow A, Lefevre M, Pearson T, Roheim P, Ramakrishnan R, Reed R, Stewart K, Stewart P, Phillips K, Anderson N. Effects of reducing dietary saturated fatty acids on plasma lipids and lipoproteins in healthy subjects: the DELTA Study, protocol 1. Arterioscler Thromb Vasc Biol. 1998 Mar;18(3):441-9.
Kris-Etherton PM, Etherton TD, Pearson TA, Phillips K, Reed R, Windhauser M, Champagne C, Lefevre M. Stanol supplemented margarine (SM) lowers LDL C in moderately hypercholesterolemic subjects fed an average American diet (AAD). FASEB journal. 1998; 12.
Phillips KM, Lugogo RD, Harris RF, Tarrago-Trani MT, Bailey JA, Stewart KK. Direct determination of trans-octadecenoic acid in diet composites using a combination of silver ion-high performance liquid chromatography and capillary gas chromatography. Journal of food lipids. 1997; 4(3):173-188.
Phillips KM, Tarrago-Trani MT, Grove TM, Gruen I, Lugogo R, Harris RF, Stewart KK. Simplified gravimetric determination of total fat in food composites after chloroform-methanol extraction. Journal of the American Oil Chemists' Society. 1997; 74(2):137-142.
Cranker KJ, Phillips KM, Gonzales MC, Stewart KK. Effect of seeds on bile-enzymatic-gravimetric analysis of total dietary fiber. Journal of the AOAC International. 1997; 80(1):89-94.
Cranker KJ, Phillips KM, Gonzales MC, Stewart KK. Fine tuning a bile-enzymatic-gravimetric total dietary fiber method. Journal of the AOAC International. 1997; 80(1):89-94.
Phillips K. Diet composition validation and monitoring as part of a multicenter clinical feeding trial of step 1, high monounsaturated fat, and average american diets. FASEB journal. 1996; 10(3):A462.
Phillips KM. Effect of freeze-drying and heating during analysis on dietary fiber in cooked and raw carrots. Journal of agricultural and food chemistry. 1991; 39(7):1216-1221.
Wightman JP, Glanville JO, Hollenhead JB, Phillips KM, Tisa KN. Heats of immersion of bituminous coals in liquids. ACS division of fuel chemistry, preprints. 1987; 32(1):205-208.
Phillips KM, Glanville JO, Wightman JP. Heat of immersion of Virginia-C coal in water as a function of surface oxidation. Colloids and surfaces. 1986; 21:1-8.
Glanville JO, Hall ST, Messick DL, Newcomb KL, Phillips KM, Webster F, Wightman JP. Heat of immersion in water of Wyodak No. 3 coal as a function of moisture content. Fuel. 1986; 65(5):647-649.
Phillips KM, Wightman JP. Adsorption from binary solutions of polar n-decyl derivatives and heptane onto alumina. Journal of colloid and interface science. 1985; 108(2):495-502.
Gopel W, Anderson JA, Frankel D, Jaehnig M, Phillips K, Schafer JA, Rocker G. Surface defects ofTiO2(110): A combined XPS, XAES AND ELS study. Surface science. 1984; 139:333-346.
1987 Recipient, IFT graduate scholarship
1982-present: Phi Beta Kappa, Phi Kappa Phi, Phi Sigma


Friday, February 3, 2012
[pantry basics] Homemade guacamole for game day
And don't let anyone tell you differently: in classic guacamole, there are only four ingredients. Of course, it's your guacamole, so you can do what you like, but don't think that you have to add cilantro or onions or tomatoes or hot sauce. These are not traditional guacamole ingredients and they can often distort the fresh, buttery flavor that makes this great dip and condiment so tasty.
3 to 4 ripe avocados (be picky when buying these; the meat should be firm even if the skin yields to pressure; very mushy avocados are overripe and hard avocados will not have that lovely buttery taste you want)
Half a lime
Sea salt and freshly cracked black pepper to taste
Slice avocados in half lengthwise. Carefully using the blade of your knife (not the tip, but the blade closer to the handle), wedge the blade into the pit in each half and twist pit out of center of avocado. Using a large metal spoon, scoop out the meat and place in a medium bowl. Repeat this process for all avocados.
If you are still unsure how to do this, please check this video by Your Produce Guy. I've prepared thousands of avocados, a side effect of having worked in two Mexican restaurants. It really is easier than you think!
Mash up your avocados with a fork so they are broken down into chunks. Squeeze the juice from your lime half and pour over the avocados. Mashing the avocados will become easier when the acids from the lime juice penetrate the avocado meat. Mash until you've almost reached your desired consistency (don't mash it to puree; guacamole tastes much better if it's a little bit chunky). Season guacamole to taste with salt and pepper. Mix again, as the salt will also break down the mixture. Serve right away as a dip for chips or as a side condiment with other Mexican-inspired dishes like tacos, enchiladas, burritos or nachos.


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Rapeseed is grown for the production of animal feed edible vegetable oils, and biodiesel. Rapeseed was the third-leading source of vegetable oil in the world in 2000, after soybean and palm oil. It is the world’s second-leading source of protein meal after soybean.
Arpadis is one of the largest chemical distributor in Europe.
Arpadis is handling the storage, transport, export & import formalities of Rapeseed Oil globally.


In the South, lots of folks welcome the New Year with superstitions as well as watching the ball drop with a fizzy toast. Some people leave their Christmas tree up until after New Year’s Day. Some say it has to come down before the clock strikes midnight to change their luck for next year. For generations, Southerners have eaten special foods for the new year to try to bring money, luck, and health. The most popular food we eat is black-eyed peas. But where does this tradition come from?
Hoping for a Good Year
According to tradition, black-eyed peas bring luck. If you need some extra cash, collard greens represent money and cornbread symbolizes gold. There are lots of variations, like serving black-eyed peas with tomatoes to bring health and wealth or including ham for even more luck. If those sound good to you, keep reading to learn how to make these lucky foods for yourself.
Black-Eyed Peas Recipe
Even though you may enjoy black-eyed peas all year long, there is a traditional way to make them for New Year’s. This recipe from Allrecipes.com includes ham and tomatoes, so you can be sure to have all your good luck bases covered.
1 pound dry black-eyed peas
2 tablespoons olive oil
1 large yellow onion, diced
2 cloves garlic, minced
2 (32 ounce) cartons chicken broth
8 cups water
1 pound smoked ham hocks
1 (14.5 ounce) can diced tomatoes
5 pepperoncini peppers
1 bay leaf
1/2 teaspoon garlic powder
1/4 teaspoon ground thyme
salt and pepper to taste
- Place the black-eyed peas into a large container and cover with several inches of cool water; let stand 8 hours to overnight. Drain and rinse before using.
- In a large stock pot over medium heat, cook and stir onion and garlic in olive oil until onion becomes translucent, about 5 minutes. Pour in the chicken broth and 8 cups water, bring to a boil, and reduce heat to a simmer. Stir in soaked black-eyed peas, ham hocks, tomatoes, pepperoncini, bay leaf, garlic powder, thyme, and salt and pepper. Cover and simmer until peas are tender, ham meat is falling off the bones, and the broth is thickened, about 3 hours.
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While you’re getting ready for the new year, come see us at Kirk Brothers Supercenter. We have the vehicle selection you need to have a great and successful new year. At our dealership, we offer a large inventory with a wide variety of makes and models. We also provide countless deals and specials for you to choose from. The catch? Our deals are for a limited time only. The prices on our site today are for a limited time. Don’t let one of our incredible offers to slip through your fingers – come see us today.
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1. Not-stick coating inside for easy cleaning & health.
2. Soft touch on/off button with automatic shut-off
3. Food-grade material, no abnormal odour or staining
4. Compact and simple design.
5. With hot /cold milk bubble frother and hot milk feature, Compact size design。
1. Frothing cold milk: Long press the button then the light turns into steady blue to start, stops automatically.
2. Frothing hot milk: Press the hot milk button Once then the light turns into steady red to start, the machine stops automatically when ready。
3. Heating milk: Install the whisk without spring, pour desired milk into the jug but no more than 210ml, press the button to start and wait till it stops read
4. Press the button again to stop the function during frothing or heating if necessary
5. Please use whole milk, do not use skim milk


We would like our guests to experience completely friendly and casual atmosphere and we believe that fresh food deliciously prepared is an essential part of the overall feeling of satisfaction with the holiday time spent.
Our vision for food highlights the belief that food should be presented in a unique and beautiful way as an expression of compliment and personal attitude to our guests. To that end, we prepare a comprehensive menu of seasonal, high quality, fresh products that are provided immediately and solely for your visit.
Evenings are enjoyment, coziness, holiday, moments of relaxing conversations
Dinner menu includes:
- Hand-made bread with two kinds of dips
- Four types of bites
- Warm appetizer
- Meat dish
- Home cooked dessert
- Hand-made bread with a dip
- Soup of the day
- Homemade meat dish
- Homemade lean meal
A rich and diverse breakfast
Our special offers include your individual desires such as roasted lamb, roast pig, fresh fish from the region, which we can discuss prior to your visit upon reservation request.
In case you would like to experience some homemade feeling and grill for your family or friends, this will be possible provided that you bring products and cook them on the barbecue by yourself.
Coffee, tea and soft drinks are free of charge throughout your stay. Alcoholic beverages you have to bring or order quantity and kind of drinks and we can supply them for you.


Brought from Brazil to S. Miguel Islands in mid-19th Century, the Pineapple takes almost 18 months to grow in special greenhouses of wood and chalk painted glasses, which gives unique aroma and flavors.
The only place that grows clams in the Azores is in the Lagoon of the Fajã do Santo Cristo, in São Jorge Island. There are bigger than usual and their unique flavor gives you a great culinary experience.
The only Tea Plantation that can be found in Europe is in S. Miguel. Brought to the islands in mid-19th century. Now, the factories still work and produce black and green tea, using the same old and traditional techniques.
Liqueurs produced in the Azores are generally made from local fruits. There are several liqueurs, but the best known are from Passion Fruit, Pineapple and Blackberry.
São Jorge Cheese
The famous São Jorge Cheese has been produced since the islands were first settled, with techniques brought by the Flemish. The cheese is well known by its spicy taste and its flavor is influenced by the special characteristics of the grass that grows on this island.
"Massa Sovada" is a sweet bread made with butter, eggs, milk and sugar, although the recipes are different from one island to another. It is very traditional to serve this specialty during religious festivities, but also as a garnish of main courses such as "Alcatra" from Terceira Island.
Barnacles grow on rocks at the bottom of the sea. To keep the pleasant briny flavor, they are cooked with sea water. Barnacles are very popular in the Azores; people use a hook to remove barnacles from the shell.
"Bolo Lêvedo" is a yeast sweet bread that used to be made throughout the archipelago, but now it is known as one of the specialties of Furnas valley on S. Miguel island.
This fruit, a kind of yuzu lemon, is common in the Azores. Known as "galego" or "tangerino", depending on the islands, it is often used for seasoning fish dishes. Its freshness and aroma add special zest to drinks.
Bolo de Sertã
"Bolo de Sertã" is a kind of bread (without yeast) made with corn flour, water and salt, and cooked in a clay pan, very traditional in the majority of the islands, usually served as a garnish for fish.
Tuna is one of the Azores' most popular fish. The fishing techniques used, with live bait and single poles as the fish cluster, helps to keep the fish healthy, conserving their properties, so people can eat it as fresh as possible. This "sustainable" method is highly regarded.
Da Vila Custards
"Queijada da Vila" is an egg and milk custard sweet from Vila Franca do Campo, that dates back to the 16th century, which at that time was the Capital of São Miguel island.
Very popular in Portugal, there are 3 main kinds in the Azores: "Alheira", "Black Pudding" and "Chorizo". Each has a slight difference in flavor - some are made with bread, others with rice and spices, and some are simply marinated pork. The sausage can be mild or hot.
"Queijada da Graciosa" is a traditional sweet from Praia village, and it's one of the best known products from Graciosa island.
Limpets are mollusks that grow on rocks, and are still caught in a traditional way. The most popular limpets dishes are grilled and served with butter and garlic, or cooked with rice.
"Donas Amélias" is a traditional sweet from Terceira Island that was named after the visit of Queen Amélia of Portugal, in 1901 to the Azores. The recipe includes spices and honey, has swept across the Portuguese speaking world.
Azorean Red Pepper
This local red pepper is very popular in Azorean cuisine, with particular use in S. Miguel Island. Its use dates back to 16th Century, and it gives a hot special spicy taste to many recipes.
Espécies de São Jorge
"Espécies" are a typical sweet from S. Jorge Island. This dates back from the settlement and its name is due to the use of a wide variety of spices.
Wine production in the Azores dates back to the settlement of the islands. The Azorean terroir, influenced by the volcanic soil and the Atlantic is proper for dry white and fortified wines, which have pleasant acidity.


There's a brilliant crop of walnuts on my next door neighbour's tree which happily hangs over into my garden. So I've been making Stilton and Walnut Crisps.
Two things I always make as soon as I get my hands on quinces are Membrillo and Quincemeat. Membrillo is the perfect give away treat, is delicious with cheese and costs a fortune if you have to buy it in the shops. Quincemeat provides a good build up for the festive season, and is a great excuse to eat mince pies in October. A note on preparing quinces - they are a bugger to peel, especially the small, wild knobbly ones so I cook mine whole for my membrillo recipe, then pull off the flesh. However if you have those show-offy perfect, plump quinces then it's easier to peel and core them first, which saves sieving them. The horrible little runt quinces I make into quince jelly to spread on my toast and to glaze fruit tarts.
As the weather is getting warmer and the nights are drawing out I start to get excited about summer, having fresh garden produce and forgetting about cooking warming winter soups and stews. Discover the difference that a few fresh herbs can make to your spring salads by either adding them into the salad, providing a nice contrast to the crunchy leaves of lettuce, or blitzing them into a simple vinaigrette dressing. As herbs begin to shoot in spring, or I’m lucky enough to find some that have over-wintered well, I spruce up even the plainest of salads with a few sprigs of fresh herbs. Be brave and experiment with different herbs adding vitality, texture and flavour to your meals. Make the bulk of the salad with mild flavour leaves such as Cos, Romaine, Little Gem or Lollo Rosso. Lovage – use the leaves sparingly as they add a very strong savoury flavour when raw. The first stems of spring provide the most delicate flavour. Try rubbing the salad bowl with bruised leaves to impart a milder flavour. Chives – the snipped stalks add a delicate onion (or garlicky if using Chinese chives) flavour. Hard boiled eggs, crumbled crisp bacon, watercress, steamed Jersey Royals, raw or steamed freshly podded peas all contrast well with chives and will liven up a leaf salad. Chickweed – or hip weed as I call it, now grown commercially for the restaurant trade and used in both salads and garnishes. Full of vitamin C and tastes slightly grassy, throw this in in abundance as it’s delicate, mild flavoured and if from your garden, free! Winter purslane – sometimes called Miners lettuce and grows rapidly in the spring. Add the narrow early leaves or the curious stem-wrapping leaves for a cool, mild flavour also providing a succulent and juicy texture into a leaf salad. It’s also very nice wilted as in the spinach recipe. Chervil – use the stem and leaf chopped into salads to add a subtle aniseed flavour. It complements eggs, fish and cucumber particularly well. Crab, goats curd and chervil is a favourite combination of mine.
One of my home grown veggies has enjoyed the heatwave this year. It's the freaky Serpent of Sicily, also known as a cucuzza. Seeds from Franchi - Seeds of Italy. I'm going to see if this one will reach the ground.
Hardly ever seen until this year but now it's trendy and on every menu. It grows like a weed in my garden. My favourite way to use it is to rub my salad bowl with a big handful of the stuff and it will impart a lovely savoury Bovril like flavour. When used raw in dishes it can be very overpowering. The first young stalks of spring are the best for a delicious delicate flavour.
Lovely waxy, nutty, knobbly Anya potatoes from Steve and Nick Lewin in Norfolk. They're a cross between a Pink Fir Apple and a Desiree potato and named after Lady Sainsbury. That's why you won't find them in any other supermarket.
There was an Old Man of Girgenti, who lived in profusion and plenty; he lay on two chairs, and ate thousands of pears, that susceptible man of Girgenti.' Edward LearWritten by Ruth
This is one small branch of the £3.99 pear tree bought from Lidl four years ago.The tree has been espaliered and grown against a sunny wall by my father. I wish I had taken a picture of the whole tree. The crop was impressive!
Near suffolkfoodie hq we have an old airbase where lots of trees planted in the war are still producing fruit, including these lovely plums that we are about to turn into jam. You don't need an airbase to forage to get wild fruit - just look at the side of the road where people have chucked out their apple cores. The cores are now fully grown trees. But professional foraging can cause problems as people strip the contents of everywhere wild. Leave some behind for the future!
You can't get any more money through the lottery Local Food Grants but there are lots of interesting food projects going on around the country that are not food banks giving away pot noodles and instant mashed potato. There's a community vineyard, primary school allotments, a food circus and have a look at the size of the saucepans they have in Manchester in their Feeding 5000 project.
Last night I was invited to the 'Farming Oscars', held by the Suffolk Agricultural Association at Trinity Park, on the outskirts of Ipswich. The awards are an amalgamation of the Suffolk Farm Business Competition, which is open to all farms in Suffolk, and the Best Alternative Land Enterprise (BALE) Awards, which celebrate the diversification of businesses in Suffolk, Essex, Norfolk and Cambridgeshire. Congratulations to runners up of the BALE Award - Jason and Katherine Salisbury from Creeting St Mary-based Suffolk Farmhouse Cheeses. The couple annually produce 27 tonnes of cheese under three brands, Suffolk Gold, Suffolk Brie and Suffolk Blue. Also Simpers Deben Shellfish, run by the Simper family, who are reviving the native oyster in the Deben, scooped the Best Newcomer award. Their oysters can be ordered online.
Today I picked my whole crop of basil and turned it into pesto sauce ready to smother onto hot pasta. Pesto is very quick and easy to make, either in a mini food processor or by hand, with a pestle and mortar. You will need:
- 2 cups fresh basil leaves
- 1/2 cup freshly grated Parmesan-Reggiano or Romano cheese
- 1/2 cup extra virgin olive oil
- 1/3 cup pine nuts ( or try walnuts for a change)
- 3 medium sized garlic cloves crushed
- Salt and freshly ground black pepper to taste
Crush the basil leaves, salt, pepper and garlic together adding the nuts and oil a little at a time. Keep working until you have a rough paste. Add the grated cheese and the last of the oil. Mix well and store in the fridge in a covered jar.
I keep a layer of oil on top of the sauce, to maintain the colour and texture.


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