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These are exactly the types of meals that Ilana Muhlstein MS, RDN created for her cookbook The Food That Loves You Back—100 Recipes That Serve Up Big Portions and Super Nutritious 7 Weight-Loss ...
It features sausage, hash browns, cheddar cheese and more. Bring a smile to everyone in your family with this wonderful egg-free breakfast casserole recipe. Get the recipe: Eggless Breakfast Casserole
The Tofu Hyakuchin (豆腐百珍, Tōfu Hyakuchin) is a Japanese recipe book published in 1782 during the Edo period. The author's name is given as Seikyōdōjin Kahitsujun (醒狂道人 何必醇); it is thought his real name was Sodani Gakusen (1738–1797), a seal-engraver from Osaka. It lists 100 recipes for preparing tofu.
Creole and Cajun gumbos are served with hot rice, [27] which stretches the quantity of the dish for maximum portion sizes. [9] Gumbo z'herbes is served with rice on the side. [ 14 ] Gumbo is almost always served directly from the pot on the stove, although in wealthier or fancier homes the dish might be transferred to a tureen on the table. [ 46 ]
Hara hachi bun me (腹八分目) (also spelled hara hachi bu, and sometimes misspelled hari hachi bu) is a Confucian [1] teaching that instructs people to eat until they are 80 percent full. [2]
With the help of her late husband's secretary, Mazie Whyte, Rombauer began writing and editing recipes and commentaries while searching for more recipes in St. Louis. During the autumn of 1930, Rombauer went to the A.C. Clayton Printing Company, a printer for the St. Louis shoe manufacturers.
The Armed Forces Recipe Service is a compendium of high-volume foodservice recipes written and updated regularly by the United States Department of Defense Natick Laboratories and used by military cooks and by institutional and catering operations. It originated in 1969 as a consolidation of the cooking manuals of the four main services and is ...
The coalition expanded its mission in May 2010 by announcing that it intends to reduce the amount of calories in foods. By introducing lower calorie foods, changing product recipes and reducing portion sizes, the coalition stated that it expected to reduce the caloric content of foods by more than 1.5 trillion calories in total by 2012. [44]