Cooking: A World of New Tastes Volumes 1 through 5 by Julie James

By Julie James

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Extra resources for Cooking: A World of New Tastes Volumes 1 through 5

Example text

Mix well. Add to diced broccoli. Raisins ................................... Walnuts, chopped (optional) Red onions, sliced (optional) 2 lb 6 oz ....... 1 qt 31/2 cups 4 lb 12 oz ..... 3 qt 3 cups .... 1 lb ............... 33/4 cups ....... 2 lb ............... 1 qt 31/2 cups 6 oz ............... 1 cup ............ 12 oz ............. 2 cups ........... ............... 3. Add raisins, walnuts (optional), and onions (optional) to broccoli mixture. Stir to coat all pieces with dressing. 4. Chill before serving.

Stir-frying time may be reduced for long cooking vegetables if they are steamed lightly before adding to the stir-fry. Stir-fried foods should not appear raw and should have an appropriate color. The texture should be moist and tender. Heat oil until it is very hot. The oil should be able to withstand high temperatures without breaking down or smoking excessively. Peanut oil, because of its flavor and high smoking point, is traditionally used. Using part sesame oil will yield an authentic Oriental flavor.

Gov:8001 From the Kitchen of Tabouleh (Tool Kit) ........................................................ 89 Baked Cajun Fish (Tool Kit) ........................................... 91 Vegetable Chili (Tool Kit) ............................................... 93 Whole Wheat Sugar Cookies (Tool Kit) ......................... 95 Zesty Oatmeal Raisin Cookies (Johnson & Wales) ....... 97 Lemon Tofu Chiffon (Johnson & Wales) ....................... 99 Recipes are from USDA’s Tool Kit for Healthy School Meals, and Johnson & Wales University Segment 4–Food, Fun, and Flair • 53 This page is intentionally blank This page is intentionally blank Cooking A World of New Tastes R E C I P E S Recipes Thick Vegetable Soup ....................................................................

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