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33 of the Healthiest Foods on Earth SI 520

2

Yield: 2 servings

1 sheet (9 1/2 x 10-inch) puff pastry (sold in grocery

freezer sections or make your own puff pastry)

1 egg beaten with 1 tablespoon milk

1 tablespoon butter

2 Fuji apples, peeled, cored and cut into 1/4-in thick

slices

2 teaspoons sugar

1/2 teaspoon ground cinnamon

3 tablespoons seedless raspberry jam

1 eight ounce container lowfat vanilla yogurt 1/4 cup water

Confectioners sugar

APPLE RASPBERRY

VALENTINE CRISP

by Washington Apple Commis-ion

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POMELO

On floured surface, roll puff pastry into 14 x 10-

inch rectangle. Cut pastry into two 7 x 10-inch

pieces. Using a ruler to guide pastry wheel, cut

each half into 22 seven-inch long strips about 1/4-

inch wide.

To make lattice heart, lay 11 pastry strips, 1/8-

inch apart and parallel, across an ungreased

baking sheet. One by one, weave 11 more strips

through parallel strips to create lattice square.

Cut out center of lattice with a 4 or 5-inch heart-

shaped cookie cutter or stencil and discard

trimmings. Refrigerate heart 10 minutes.

Heat oven to 400 deg. F. Brush hearts with egg

mixture and bake 15 minutes or until golden

brown. In skillet, melt butter and add apple slices,

sugar and cinnamon. Cover and cook, stirring

occasionally, for 20 minutes or until tender. Stir

in one tablespoon of jam.

To serve, blend yogurt and water. Divide mixture

between two large serving plates. Mound apple

slices in center. Dip edges of each heart into

confectioners sugar and place atop apples.

To make heart-shaped designs in the sauce, heat

remaining jam in microwave for thirty seconds.

Drop dots of jam onto sauce. Drag a toothpick

tip through center of each dot to make heart.

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1/2 lemon

6 cups water

4 springs fresh parsley

1 bay leaf

5 whole black peppercorns

1 teaspoon dried thyme

2 large artichokes

for the Yogurt Mustard:

1/2 cup plain nonfat yogurt

1 teaspoon Dijon-Stlye mustrard

1/8 teaspoon lemon pepper

1 teaspoon red wine vinegar 2 tabel spoons minced shallot

ARTICHOKES

WITH YOGURT

by Hanna Jung

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ARTICHOKE

Put the lemon, water, parsley, bay leaf,

peppercorns, and thyme in a large pot. Bring to

a boil over high heat. While the water is boiling,

prepare the artichokes Slice 1/4 inch off the top

of each artichoke. Cut the stems off each, flush

with the base, and clip the sharp point at the tip

of each leaf with scissors. Put the artichokes

into the boiling water, cover, and cook until the

leaves can be pulled from the stem easily, 40 to

50 minutes.

In the meantime, combine yogurt, Digion

mustard, lemon pepper,wine vinegar, and

shallotsin a blender and mix at high speed until

smooth. Transfer the dressing to a small serving

bowl and place it in the center of a large platter.

When the artichokes are done, slice them in half

vertically and remove the fuzzy inner chokes.

Arrange the artichoke halves cut side down

around the yogurt mustard on the platter.

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2 tablespoons olive oil

2 cloves garlic, minced

1 (14.5 ounce) can diced tomatoes

3 tablespoons white wine

1 teaspoon dried sage

1 teaspoon dried thyme

1 (15 ounce) can cannellini beans,

drained and rinsed

2 tablespoons chopped fresh basil

salt and pepper to taste

3 cups arugula

1/4 cup shaved Parmesan cheese (optional)

ARUGULA

SALAD

by anonymous

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ARUGULA

1. Heat the olive oil in a large skilletover medium heat; cook the garlic in the

hot oil about 1 minute. Add the tomatoes,wine, sage, and thyme; increase the heatto medium-high and simmer 2 to 3 min-utes. Stir in the cannellini beans and ba-sil. Season with salt and pepper. Continuecooking until beans are heated through, 3to 4 minutes.

2. Arrange the arugula on a servingplatter. Spoon the bean mixture over the

arugula. Top with the shaved Parmesancheese if desired.

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1/2 lb prosciutto, sliced

1/2 package (8 ounces) Neufchtel cheese, softened

12 spears fresh asparagus, trimmed

PROSCIUTTO

WRAPPED ASPARAGUS

by Trish via Allrecipes.com

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ASPARAGUS

Preheat oven to 450 degrees Fahrenheit (230

degrees Celcious). Spread prosciutto slices with

Neufchatel cheese. Wrap slices around 2 or 3

asparagus spears. Arrange wrapped spears in a

single layer on a medium baking sheet. Bake 15

minutes in the preheated oven, until asparagus is

tender.

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2 ripe avocados, quartered

1/4 cup chopped green onion

2 tablespoons fresh orange or pineapple juice

1 tablespoon chopped fresh cilantro

1/2 to 1 teaspoon salt

1/4 teaspoon ground red pepper

1/4 teaspoon ground black pepper

1/8 teaspoon ground cumin

3 cups chicken broth, chilled

1 (8-ounce) container fat-free plain yogurt

Garnishes: cooked shrimp, avocado slices

AVOCADO

SOUP

by Chuanqi Li

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AVOCADO

Heat the chicken broth until hot, not boiling. Set

aside.

Peel the avocado and remove the seed. Cut into

several pieces, place in the food processor or

blender, and pure. Turn off the blender and

pour in the whipping cream, followed by the hot

chicken broth, cumin, salt, white pepper, sherry

and lemon juice. Pulse a few times, just until

mixture is blended. Taste and add more salt and

pepper, if desired.

Serve immediately, or chill for at least two hours

and serve.

Note: Haas avocados are the ones with the

bumpy skin. As they ripen, they go from dark

green to purplish-black. This is only my opinion,

but if I cannot find Haas avocados, I dont make

this or any other avocado recipe until I can find

them.

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BLACKBERRY

MOUSSE

by Julee RossoSheila Lukins

1 tablespoon un avored gelatin

2 tablespoons cold water

Juice and grated zest of 1 orange

2 pints blackberries, or 2 bags (10 ounces each) frozen

berries without sugar; reserve 8 to 10 whole berries for

garnish

2 egg yolks

1/2 cup sugar

2 tablespoons Cointreau

2 cups heavy cream

2 kiwis, peeled and sliced, for garnish (optional)

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BLACKBERRY

1. Soak the gelatin in the cold water in a saucepan

for 5 minutes. Add the orange juice, grated

orange zest, and berries, and bring just to a boil,

stirring. Cool to room temperature.

2. Beat the egg yolks and sugar in a bowl until

pale yellow. Add the Cointreau and beat for

another minute.

3. Put the egg yolk mixture in the top of a double

boiler over simmering water. Stir until slightly

thickened and hot to the touch. Cool to room

temperature.

4. Add the egg yolk mixture to the blackberry

mixture and stir until well blended. Whip the

heavy cream to soft peaks and fold gently into the

blackberry and egg yolk mixture. Divide among

serving dishes and chill until ready to serve.

5. Garnish with a few slices of kiwi and a whole

berry, or with the berries alone.

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1/2 cup butter

2 cups unsifted our

1 cup sugar

2 large eggs

1/2 cup milk

2 teaspoons baking powder

1/2 teaspoon salt

2 1/2 cups large fresh blueberries

1 1/2 teaspoons vanilla extract

2 tablespoons sugar (for top of muf ns)

BLUEBERRY

MUFFIN by CM

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2 tablespoons butter

1 onion, chopped

1 stalk celery, chopped

3 cups chicken broth

8 cups broccoli orets


3 tablespoons all-purpose our

2 cups milk

ground black pepper to taste

BROCCOLI

SOUP

by Eric Garcia

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XIV

CANTALOUPE

Dice small amount of cantaloupe into blender.

Set on grind just long enough to mash cantaloupe

into pulp do not over grind, will be too soupy. Set

aside.

Mix flour, baking powder, salt and soda, sifting 3

times.

In separate bowl, cream sugar and shortening

until light and fluffy. Add egg and beat well. Add

cantaloupe pulp and mix. Add flour mixture,

1/2 cup at a time, beat until smooth. After each

addition put into well-greased floured pans, 8 x 4

x 2 1/2 inch. Bake in moderate 350 degree oven

for 50 minutes. Serve with whipped cream or

plain.

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5 cups chicken stock or low-sodium broth

1 pound carrots, coarsely chopped

2 medium celery ribs, coarsely chopped

1 large onion, coarsely chopped

1 leek, white and tender green parts only, coarsely chopped

1 small baking potato (6 ounces), peeled and coarsely

chopped

11/2 teaspoons ground cumin

1 teaspoon sweet paprika

1/4 teaspoon cayenne pepper

1 cup low-fat buttermilk or yogurt

Salt and freshly ground pepper 2 tablespoons coarsely chopped at-leaf parsley

SPICY CARROT SOUP

byAndrew J. Powning

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1 recipe pastry for a 9 inch double crust pie

4 tablespoons quick-cooking tapioca

1/8 teaspoon salt

1 cup white sugar

4 cups pitted cherries

1/4 teaspoon almond extract

1/2 teaspoon vanilla extract

1 1/2 tablespoons butter

CHERRY PIE

by Elliott Manzon

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1 medium green cabbage

3 large leeks


1/3 cup vegetable broth

1 teaspoon salt


a

CABBAGE & LEEKS

by Megan McGlynn

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GREEN

CABBAGGE Trim leeks and slice into 1 to 1 1/2-inch lenghs.

Cut the rounds into thin strips. Soak in cold water

to loosen any soil that may be adhering to them,

then rinse well. Cut the cabbage into 6 wedges;

remove core pieces. Thinly slice the cabbage

wedges crosswise. Toss the drained leeks with

the cabbage. Heat butter over medium heat in

a large skillet. Add leeks and cabbage and saute

for 8 minutes. Add broth, salt, and pepper and

simmer, covered, until the cabbage is cooked but

still somewhat crunchy.

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12 cups water

1 bunch kale, trimmed (about 4 ounces)

2 2/3 cups (1-inch) cubed Yukon gold or red potato

(about 1 pound)

3/4 teaspoon salt, divided

1 tablespoon olive oil

1 tablespoon butter or stick margarine

3 cups diced onion

2 tablespoons chopped fresh sage

1/4 cup sliced green onions

1/4 teaspoon freshly ground black pepper

Cooking spraySage sprigs (optional)

MASHED-POTATO

CAKES WITH ONIONS AND KALE

by Michael Perry

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24 kiwis, peeled and mashed

3/4 cup pineapple juice

1/4 cup fresh lemon juice

3 apples, unpeeled and halved

4 cups white sugar

KIWI

JAM by Dan Polant

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KIWI

In a large saucepan, combine 3 cups mashed

kiwi, pineapple juice, lemon juice and apples.

Bring to a boil and then add the sugar; stir to

dissolve, reduce heat and simmer for 30 minutes.

Sterilize the jars and lids in boiling water for

at least 5 minutes. Pack the jam into the hot,

sterilized jars, filling the jars to within 1/4 inch

of the top. Run a knife or a thin spatula around

the insides of the jars after they have been filled

to remove any air bubbles. Wipe the rims of the

jars with a moist paper towel to remove any food

residue. Top with lids, and screw on rings.

Place a rack in the bottom of a large stockpot and

fill halfway with water. Bring to a boil over high

heat, then carefully lower the jars into the pot

using a holder. Leave a 2 inch space between the

jars. Pour in more boiling water if necessary until

the water level is at least 1 inch above the tops of

the jars. Bring the water to a full boil, cover the

pot, and process for 10 minutes.

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2 cups brown rice

4 cups water

1 tablespoon fresh lime juice

1/2 cup chopped fresh cilantro

1 mango, peeled, pitted, and cut into 1/2 inch cubes

MANGO LIME RICE

by David Quick

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MANGO

Prep Time:

5 Min

Cook Time:

50 Min

Ready In:

55 Min

Directions

1. Bring the brown rice and water to a boil in a

saucepan. Stir the lime juice into the rice, reduce

the heat to medium-low, and cover; simmer

until the rice is tender and the liquid has been

absorbed, 45 to 50 minutes.

2. Stir the cilantro and mango into the cooked

rice to serve.

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1/2 teaspoon butter

1/2 teaspoon olive oil

2 tablespoons nely chopped celery2 tablespoons nely chopped shallots

2 tablespoons nely chopped carrot

Cooking spray

1 cup thinly sliced button mushrooms

2 cups thinly sliced shiitake mushroom

caps

1 (14-ounce) can fat-free, less-sodium

chicken broth

1 teaspoon dry sherry1/2 teaspoon chopped fresh parsley

1/4 teaspoon chopped fresh tarragon


1/8 teaspoon salt

WILD

MUSHROOM SOUP

by Ellie Schuhmann

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MUSHROOMS

Preparation

Heat butter and oil in a large nonstick skillet

over medium-high heat. Add celery, shallots, and

carrot; saut 3 minutes or until lightly browned.

Spoon vegetable mixture into a medium bowl.

Coat pan with cooking spray. Add button

mushrooms; saut 3 minutes or until lightly

browned. Add button mushrooms to vegetable

mixture. Coat pan with cooking spray. Add

shiitake mushrooms; saut 3 minutes or until

lightly browned. Add shiitake mushrooms to

vegetable mixture.

Combine vegetable mixture and broth in a

medium saucepan; bring to a boil over medium

heat. Cover, reduce heat, and simmer 30

minutes. Stir in sherry and remaining ingredients.

Simmer, uncovered, 5 minutes.

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ORANGE

Preheat your oven to 350F (175C).

Sift the flour with all of the other dry ingredients.

Add the butter.

Mix together the beaten egg and the milk,

then add to dry ingredients and mix until just

moistened.

Fold in the mandarin orange pieces.

Fill greased muffin tins about three-quarters full.

Bake for 25 minutes.

Serve as desired. and serve.

As one of the healthies fruits in the world, orange

can:

Reduces levels of bad cholesterol

Lowers risk of cancers of the mouth, throat,

breast and stomach, and childhood leukemia

Pectin suppresses appetite

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1 cup canned unsweetened coconut milk, stirred

3/4 cup milk

3 Tablespoons sugar

2 Tablespoons quick-cooking tapioca

1/2 teaspoon vanilla extract

2 medium ripe papayas (about 1-1/2 pounds)

Fresh mint sprigs, for garnish

YIN YANG PAPAYA

by Nicole Routhier

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XXII PAPAYA

Combine the coconut milk, milk, sugar, and

tapioca in a medium-size saucepan, and bring to

a boil over high heat. Reduce the heat to low and

simmer, stirring frequently, until the tapioca is

translucent and the mixture is slightly thickened,

about 5 minutes. Do not overcook; the mixture

will continue to set as it cools. Stir in the vanilla

extract.

Let the tapioca cool. Cover and refrigerate until it

is well chilled, at least 1 hour.

Halve the papayas and remove the seeds. With

a spoon, scoop out the flesh and place it in a

blender or food processor. Process the papaya

to a puree. (There should be about 2 cups of

puree.) Cover and refrigerate until well chilled, at

least 1 hour.

To serve, spoon the tapioca pudding into 1 side

of each soup bowl, then add the papaya puree

on the other side, forming a yin-yang pattern.

Garnish with a mint sprig and serve at once.

Yield: 4 servings

Recipe Source: Nicole Routhiers Fruit

Cookbook by Nicole Routhier (Workman

Publishing)

Reprinted with permission.

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Pineapple(ripe) - 1 no

(cut into small pieces)

Sugar - 300 gm

Coconut milk - 2 tins

(or u can extract the milk from two grated coconuts by

taking 1st, 2nd and 3rd extracts)

Ghee - 25 gm

Raisins(Onakka munthiri) - 50 gm

Cashew nuts - 50 gm

Cumin(Jeerakam) powder - 1 tsp

Dried ginger powder 1 tsp

Cardamom(Elakka) - 4 nos(powdered)

Chowari - 50 gm

PINEAPPLE

PAYASAM

by Maneka Nirmal

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PLUM

Preheat your oven to 400F, making sure your

rack is in the middle. Butter a 2-qt glass baking/

lasagna dish.

Cut each of the plums into eighths and toss them

with the brandy and sugar in a medium bowl,

letting them sit for about 15 minutes minutes at

room temperature.

Using a slotted spoon, toss the plums into the

baking dish, spreading them out evenly. Do not

rinse the bowl just yet!

Pour the leftover juices into a blender, adding

in the eggs, milk, melted and cooled butter, salt,

flour, vanilla and almond extract, as well as the

sugar.

Blend briefly (just until all of the ingredients are

combined) and then pour over plums.

Bake for about 35 minutes, until the custard is

a light golden brown, puffed, and set (check by

inserting a toothpick into the center and make

sure it comes out relatively clean).

Let the dish set for about 15 minutes--it will

shrink down and the custard will become denser.

Dust with powdered sugar and serve by cutting

into brownie-sized squares.

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1/2 teaspoon salt

1/2 pound large or jumbo shrimp, deveined

1/4 pound boneless skinless chicken breast or boneless

pork chop, or to 1 cup matchstick-cut gio

1 medium pomelo

1 carrot, peeled and cut into ne shreds

cup mint leaves, chopped

2 tablespoons chopped cilantro, leafy tops only

1/4 cup chopped unsalted, roasted peanuts

1/3 cup crispy caramelized shallot

2 tablespoons sh sauce

1 1/2tablespoon fresh lime juice1 tablespoon water

1 1/2 tablespoons sugar

1 generous teaspoon Vietnamese chile garlic sauce

POMELO

SALAD

by Andrea Nguyen

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POMELO

Put the salt in a small saucepan and fill 2/3 with

water. Bring to a boil and then add the shrimp.

As soon as theyve curled up, remove them with

a slotted spoon and set aside to cool. Return the

water to a boil and add the chicken or pork chop.

When bubbles form at the rim, turn off the heat,

cover and let sit for 20 minutes to cook the flesh.

Remove and set aside to cool. (If youre using the

Vietnamese sausage, skip this step be cause its

already cooked.) Cut the shrimp in the diagonal

into large pieces that will blend well with the

pomelo and other ingredients. Hand shred the

chicken or cut the pork into julienne. Set aside.

Cut off one end of the pomelo to reveal its fleshy

pith. Then use your fingers and knife to remove

the pith so that all thats remaining is the white

covered flesh. Pry the pomelo open and split into

two parts. Then use a knife, scissors and your

fingers to peel away the skin from each segment

and remove the flesh. Separate the flesh into

bite size pieces and deposit in a bowl. For the

dressing, combine fish sauce, lime juice, water,

sugar and chile garlic sauce in a small bowl and

stir to dissolve the sugar. Right before serving,

add the shrimp, chicken or pork, carrot, mint,

cilantro, peanuts and shallot to the pomelo. Toss

with your fingers or tongs to combine well. Add

the dressing and toss. Taste and adjust the flavors,

as needed. Transfer to a plate, leaving any liquid

behind and serve.

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POM...

Combine the onion with the juice of 2 limes in

a small bowl; allow the onion to soak in the lime

juice for 2 hours.

Strain through a fine-mesh sieve and discard the

lime juice. Set the onions aside.

Grind the serrano chile peppers, the juice of

2 limes, and salt together in a food processor

until smooth; add the avocado and continue

processing until creamy and smooth.

Transfer the mixture into a small serving bowl;

fold the soaked onions, chopped cilantro, and

about half the pomegranate seeds into the

avocado mixture.

Top with the remaining pomegranate seeds and

garnish with the cilantro sprig to serve.

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PUMPKIN

Beat eggs on high speed 5 minutes. Gradually

beat in sugar. Stir in pumpkin and lemon juice.

Combine and sift flour and remaining dry

ingredients (not the nuts). Fold the flour mixture

into the pumpkin-egg mixture.

Spread in a 15x 10 pan or 12 x 18 lined with

waxed paper. Bake for 10-15 minutes at 375

degrees.

Loosen edges with a knife, then turn onto a towel

sprinkled with powdered sugar. Roll towel and

cake together.

Combine all filling ingredients and beat until

fluffy. Unroll cake and spread filling over cake.

Top with nuts and roll. Chill.

Serving Suggestions:

1. Cut each slice of cake and sprinkle with

cinnamon. Arrange on a plate and serve.

2. Goes very well with Thanksgiving or Christmas

dinner.

Storage suggestions:

Cover and store in refrigerator for up to 3 days.

Keeps well in freezer for 1 week.

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XXII

RED BELLPEPPER

Remove the core, seeds and membranes from

the peppers and roughly chop them. Heat a

heavy-bottomed saut pan over medium heat

for a minute, then add the olive oil and heat for

another minute.

Add the shallots and saut for a minute or two

or until theyre slightly translucent. Reduce heat

to low, add the chopped pepper. Cover and

sweat for about 15 minutes or until tender. Add

a couple of tablespoons of stock and cook for

another minute or two. Remove from heat and

pure in a blender.

Tip: Use care when processing hot items in a

blender as the hot steam can sometimes blow the

blender lid off.

Start on a slow speed with the lid slightly ajar to

vent any steam, then seal the lid and increase the

blending speed. Add vinegar, adjust consistency

with remaining stock, and season to taste with

Kosher salt and white pepper.

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16 ounce cottage cheese

2 large eggs

4 egg whites

1/4 cup chopped green onions

2 ounces shredded sharp cheddar cheese

3 tablespoons butter, melted

1 tablespoon all-purpose our

1/2 teaspoon salt

1/2 teaspoon minced garlic

1/4 teaspoon freshly-ground black pepper

1/8 teaspoon red pepper akes

20 ounces frozen spinach, thawed and squeezed dry1 ounce freshly-grated Parmesan cheese

SPINACH CHEESE

SQUARES by Yi-Wei Chia

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XXII

SPINACH

Preheat oven to 350 degrees F. Lightly spray a

9-inch square baking pan with non-stick cooking

spray.

In a large bowl, mix together the cottage cheese,

eggs, egg whites, and green onions until well

combined. Mix in cheddar cheese, melted butter,

flour, salt, garlic, black pepper, and red pepper

flakes until thoroughly mixed. Fold in the drained

spinach.

Spinach Cheese SquaresPour cheese/spinach

mixture into the prepared baking pan. Sprinkle

the top with the Parmesan cheese.

Bake approximately 45 to 55 minutes or until the

top is golden. Remove from oven and let cool to

room temperature. Cut into small squares. Serve

either at room temperature or warm.

This can be made ahead of time, refrigerated or

frozen, and reheated in oven before serving.

Makes 30 small squares for appetizers or 6 large

squares for brunch.

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1 tablespoon olive oil

1 (1 1/2 to 2-pound) butternut squash, peeled, seeded,

and cut into 1-inch cubes

Salt and freshly ground black pepper

1/2 cup water

3 amaretti cookies , crumbled

1/4 cup butter

1/4 cup all-purpose our

3 1/2 cups whole milk

Pinch nutmeg

3/4 cup (lightly packed) fresh basil leaves

12 no-boil lasagna noodles2 1/2 cups shredded whole-milk mozzarella cheese

1/3 cup grated Parmesan

BUTTERNUT

SQUASH LASAGNA

by Andrea Nguyen

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1 1/2 cup diced fresh tomatoes

1 tbsp diced seeded fresh jalapeno pepper

3 tbsp nely diced onion

2 tbsp nely chopped fresh cilantro

1 tbsp Balsamic vinegar or fresh lime juice

1 clove garlic, minced

1/4 tsp salt

FRESH TOMATO

SALSA

by Elizabeth Hill

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XXII

TOMATO

In medium bowl, combine all ingredients. Let

stand, covered, at room temperature for 30

minutes.

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XXII

WATERMELON

Mix together the shrimp, mayonnaise and dill.

Chill until ready to serve.

To serve, place a round of the watermelon on

a serving plate and top with a thin layer of the

shrimp salad.

Top that with another round of the watermelon

and then another layer of the shrimp salad.

Top that with another watermelon round.

Place a cocktail shrimp on top with a sprig of dill.

Repeat to create 4 Napoleons.

Servings:

Serves 4

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INDEX

Aallspice 36

almond extract 24, 42

arugula 6

asparagus 8

avocado 10, 46

Bbaking powder 14, 18, 36

balsamic vinegar 52, 58

basil 6, 58

blackberry 12

black pepper 10

black plums 42

blueberries 14

brandy 42

butter 14, 26, 28, 42

button mushrooms 34

Ccabbage 26

cannellini beans 6

cantaloupe pulp 18

cardamom 40

carrot 34, 44

cashew nuts 40

cauliflower 22

celery 16

cherries 24

chicken 44

chicken broth 10

chile peppers 46

chowari 40

cilantro 10, 32, 44, 46, 62

coconut 40

coconut milk 38, 40

cream 50

cumin 10, 40

Ddill 64

Eeggs 14, 18, 36, 42

Ffish sauce 44

flour 14, 18, 42

Ggarlic 22, 62

ghee 40

ginger 40

green onion 10, 28

Hhalloumi 58

Jjalapeno 62

Kkale 28

kiwis 12

Kosher salt 52

Lleeks 26

8/7/2019 Lab week 10

67/67

lemon 22, 58

lime 32, 44, 46, 62

Mmandarin oranges 36

mango 32

margarine 28

mayonnaise 64

milk 14, 38, 40, 42

mint 38, 44, 58

Nneufchtel cheese 8

nutmeg 36

Oolive oil 22, 28, 52

onion 16, 28, 46, 62

orange 10

Ppapaya 38

peanuts 44

pecans 60

pineapple 10, 40

plain yogurt 10

pomegranate 46

pomelo 3, 44

pork 44, 50

potato 28

powdered sugar 42

prosciutto 8

Ssage 28

salt 10, 14, 18, 22

shallot 44

shallots 34, 52

shiitake mushroom 34

shortening 18

shrimp 10, 44, 64

soda 18

strawberry 58

sugar 14, 18, 44

Ttapioca 24, 38

tarragon 34

tomato 62

Vvanilla extract 14, 24, 38, 42

vegetable broth 26

vegetable stock 52

Wwatermelon 64

white pepper 52

Yyolk 12

Date post:	08-Apr-2018
Category:	Documents
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Lab week 10

Documents