The CDC lists raw and lightly cooked sprouts as a known source of foodborne illness.
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Once that's lightly cooked, Oringer tears the cauliflower apart and throws it in, followed by the pasta.
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Heat the peas over medium heat on the stove until they're lightly cooked and then set aside.
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So, too, was the lightly cooked salmon, although its accompanying saffron fennel purée clashed rather than complemented the fish.
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Strips of lightly cooked young summer squash, briefly blanched in well-salted water, make a surprisingly flavorful vegetable salad.
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In silence, he decorates the fried egg—still warm in the skillet—with the lightly cooked vegetables, oysters, and salad.
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Raw and lightly cooked sprouts like alfalfa and pea varieties have been linked to several Salmonella, E. coli, and listeria outbreaks.
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Sprouts—uncooked and lightly cooked—have been linked to more than 30 bacterial outbreaks since the mid '23s, according to Marler.
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The meal was delicious, but the full flavor was muted, as the meat is best served raw or very lightly cooked.
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He recommends you "eat a good diet," which includes lots of raw or lightly cooked cruciferous vegetables, and fruits and vegetables in general.
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A report released this week from the committee states that pregnant women should no longer be advised against eating raw or lightly cooked eggs.
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Currently, the FSA says that eating raw or lightly cooked eggs "may cause food poisoning" and tells vulnerable groups not to take the risk.
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Striped bass à la plancha was sweet and lightly cooked, surrounded by baby fennel and wheels of braised carrots in a gently herbed broth.
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Then Mr. Pérez placed sea urchin at the bottom of a small glass, shaved over it Spanish black truffle and added a lightly cooked egg.
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They can be enjoyed opened and served on the half-shell with a dipping sauce or lightly cooked in a pan with olive oil and garlic.
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One features chunks of lightly cooked sweet scallop and creamy avocado, sprinkled with black sesame seeds, in a luscious leche de tigre (tiger's milk) marinade flavored with chirimoya, or custard apple, a fruit native to South America.
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Most entrees are served with a choice of a side dish, and it's hard to go wrong with shallot-spinach, consisting of sautéed young leaves; cauliflower mash, finely chopped and lightly cooked in butter; or a selection of wood-fired vegetables.
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And in the hierarchy of carbohydrates, Ludwig says, lightly cooked pasta does have some nutritional advantages over others as measured by "glycemic index" — or how quickly our digestive system breaks down a food into sugars that are then absorbed into the bloodstream.
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To move from surf to turf, the salmon appetizer is smoked and lightly cooked for a delicate roasted flavor — enlivened by egg mousseline — before a well-browned chicken breast arrives on fat white asparagus and topped by a tissue-thin slice of white Italian lardo.
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"I would be very cautious with raw chicken, even if it is lightly cooked," warns Claire Shorenstein, M.S., R.D., and C.D.N., who adds that the first step to safely eating chicken sashimi should always be to find out the chicken's origins and how it was raised.
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Mallung is a condiment or side dish, comprising chopped greens which are lightly cooked and mixed with grated coconut and red onions.
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The New York Times. Scallion oil is sometimes made from the green leaves. The leaves are chopped and lightly cooked, then emulsified in oil that is then used as a garnish.
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Masala dosa as served in Kuala Lumpur, Malaysia Masala dosa is made by stuffing a dosa with a lightly cooked filling of potatoes, fried onions and spices. The dosa is wrapped around an onion and potato curry or masala.
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Pasteurized egg whites Pasteurized eggs are eggs that have been pasteurized in order to reduce the risk of food-borne illness in dishes that are not cooked or are only lightly cooked. They may be sold as liquid egg products or pasteurized in the shell.
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This is lightly cooked as a flat circular disk and air-dried to preserve it for consumption for a later time. It is traditionally reconstituted in salt water and eaten with roasted pork. The other culinary curiosity is a regional dish consisting of a roasted rodent uniquely found in Cuba, jutia (Desmarest's hutia).
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It is common to make beansprouts by letting some types of bean, often mung beans, germinate in moist and warm conditions; beansprouts may be used as ingredients in cooked dishes, or eaten raw or lightly cooked. There have been many outbreaks of disease from bacterial contamination, often by salmonella, listeria, and Escherichia coli, of beansprouts not thoroughly cooked, some causing significant mortality.
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These ingredients are separated. The soup ingredients are served on a cutting board or plate and include raw vegetables and lightly cooked meats. Common ingredients include thin slices of turkey, chunks of chicken, chicken skin, strips of bean curd sheets, chives, sprouts and rice noodles. Once added into the broth, it cooks quickly with a layer of melted chicken fat and oil glistening on top.
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In cooking, coddled eggs are eggs that are gently or lightly cooked in water just below boiling temperature in or out of the shell or other container. They can be partially cooked, mostly cooked, or hardly cooked at all (as in the eggs used to make caesar salad dressing, which are only slightly poached for a thicker end-product). Poached eggs are a type of coddled egg cooked in water.
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However, neurocysticercosis resulting from penetration of T. solium larvae into the central nervous system is the major cause of acquired epilepsy worldwide. In 2000, about 39 million people were infected with trematodes (flukes) that naturally parasitize fish and crustaceans, but can pass to humans who eat raw or lightly cooked seafood. Infection of humans by the broad fish tapeworm Diphyllobothrium latum occasionally causes vitamin B12 deficiency and, in severe cases, megaloblastic anemia. The threat to humans in developed countries is rising as a result of social trends: the increase in organic farming, which uses manure and sewage sludge rather than artificial fertilizers, spreads parasites both directly and via the droppings of seagulls which feed on manure and sludge; the increasing popularity of raw or lightly cooked foods; imports of meat, seafood and salad vegetables from high-risk areas; and, as an underlying cause, reduced awareness of parasites compared with other public health issues such as pollution.
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Zucchini can also be eaten raw, sliced or shredded, in a cold salad, as well as lightly cooked in hot salads, as in Thai or Vietnamese recipes. Mature (larger sized) zucchini are well suited for cooking in breads. Zucchinis can be cut with a spiralizer to make zucchini noodles that act as a spaghetti substitute for low-carbohydrate recipes. In Bulgaria, zucchini may be fried and then served with a dip, made from yogurt, garlic, and dill.
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Hunting for Witchetty grubs near Yuendumu, Northern Territory The different larvae are said to taste similar, probably because they have similar wood-eating habits. Edible either raw or lightly cooked in hot ashes, they are sought as a high-protein food by Aboriginal Australians. The raw witchetty grub tastes similar to almonds, and when cooked, the skin becomes crisp like roast chicken, while the inside becomes light yellow, like a fried egg. These grubs live in trees.
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Mallung or Mallum (), is a shredded vegetable Sri Lankan dish that comprises lightly cooked/sautéed greens, with fresh coconut and any number of spices and chili. Mallung is a common condiment and is eaten at almost every meal. Most meals are usually served with one or two different mallungs, which play an important part in nutrition as this is how locals got a regular vitamin intake in their diet. The word 'mallung' or 'mallum' simply means ‘mix’ or 'mixed'.
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Lebanese style ful (cooked fava beans) is a slow cooked mash of brown beans and red lentils dressed with lemon, olive oil, cumin and is best served with various vegetables and pita/khubz. Riz bil-Foul is another dish with fava beans, seasoned with various spices and served with rice. Mujaddara (imjaddarra) is a popular dish found throughout the Middle East and consists of cooked lentils together with wheat or rice, garnished with onions that have been 'sauteed' (lightly cooked in vegetable oil).
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Cross sections of red onions Red onions are cultivars of the onion (Allium cepa) with purplish-red skin and white flesh tinged with red. They are most commonly used in the culinary arts, but the skin of the red onion has also been used as a dye.Ernest Small These onions tend to be medium to large in size and have a sharp flavor and eye-watering qualities.Bill Jones They are often consumed raw (and can be added to salads for color and bite), grilled, or lightly cooked with other foods.
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It is eaten with rice. Neem is used in parts of mainland Southeast Asia, particularly in Cambodia aka sdov—ស្ដៅវ, Laos (where it is called kadao), Thailand (where it is known as sa-dao (สะเดา) or sdao), Myanmar (where it is known as tamar) and Vietnam (where it is known as sầu đâu and is used to cook the salad gỏi sầu đâu). Even if lightly cooked, the flavour is quite bitter and the food is not enjoyed by all inhabitants of these nations, though it is believed to be good for one's health. Neem gum is a rich source of protein.
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The word minestrone, meaning a thick vegetable soup, is attested in English from 1871. It is from Italian minestrone, the augmentative form of minestra, "soup", or more literally, "that which is served", from minestrare, "to serve" and cognate with administer as in "to administer a remedy". Because of its unique origins and the absence of a fixed recipe, minestrone varies widely across Italy depending on traditional cooking times, ingredients, and season. Minestrone ranges from a thick and dense texture with very boiled-down vegetables, to a more brothy soup with large quantities of diced and lightly cooked vegetables; it may also include meats.
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Podvarak (Serbian Cyrillic: подварак) is a dish, popular across the countries of the former Yugoslavia. The primary ingredients are sour cabbage or sauerkraut (подварак од киселог купуса) or fresh cabbage (подварак од слатког купуса), finely chopped onions and meat, usually pork roast or lightly cooked chicken, which are then combined and baked in an oven in order for all flavors to combine. It is considered poor man's food in parts of Serbia, Montenegro and Macedonia. The dish is commonly seasoned with very finely chopped bacon (typically fried together with chopped onions), garlic, ground paprika and sometimes, but not commonly, tomato sauce or chopped sausage.
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When cooked, chayote is usually handled like summer squash; it is generally lightly cooked to retain the crispy consistency. Raw chayote may be added to salads or salsas, most often marinated with lemon or lime juice, but is often regarded as especially unpalatable and tough in texture. Whether raw or cooked, chayote is a good source of vitamin C. Although most people are familiar only with the fruit as being edible, the root, stem, seeds and leaves are edible as well. The tubers of the plant are eaten like potatoes and other root vegetables, while the shoots and leaves are often consumed in salads and stir fries, especially in Asia.
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167: "before Tselementes there was no moussaka, as we know it today" A standard Tselementes-style recipe has three layers that are separately cooked before being combined for the final baking: a bottom layer of sliced eggplant sautéed in olive oil; a middle layer of ground lamb lightly cooked with chopped or puréed tomatoes, onion, garlic, and spices (cinnamon, allspice and black pepper); and a top layer of Béchamel sauce or savoury custard. The composed dish is then layered into a pan and baked until the top layer is browned. Moussaka is usually served warm, not hot; if cut hot out of the oven, moussaka squares tend to slide apart and consequently the dish needs some resting time to firm up before serving. Reheating, however, does not present the same problem.
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