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Green Onions

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NEWS
November 18, 2003 | By Susan FitzGerald INQUIRER STAFF WRITER
Though the source of a hepatitis A outbreak near Pittsburgh has not been determined, the U.S. Food and Drug Administration is advising consumers to cook green onions thoroughly and avoid raw or lightly cooked scallions at restaurants and delicatessens. Three people have died and more than 500 have been made ill by a hepatitis A outbreak centered on a Chi-Chi's Mexican restaurant at a Beaver County mall. Nearly 9,000 people have received antibody inoculations to protect them from the liver-attacking virus.
NEWS
December 8, 2006 | By Tom Avril, Toni Callas and Christine Schiavo INQUIRER STAFF WRITERS
A nasty little bug went national yesterday, with new reports of diarrhea and other unpleasantness from New Jersey to Utah, "the vast majority" of it coming after people ate at Taco Bell restaurants, according to the CDC. Federal officials said a specific source of E. coli had not yet been conclusively identified through DNA analysis, but investigators continued to focus on green onions served at the fast-food chain in late November - some of...
NEWS
December 7, 2006 | By Marie McCullough INQUIRER STAFF WRITER
All 15 Taco Bell restaurants in Philadelphia shut down yesterday afternoon, as the E. coli outbreak that has sickened at least four dozen people in New Jersey, New York and Montgomery County was believed to have been also found at a city Taco Bell. The company voluntarily shut the city eateries pending inspections and food-sample testing by the Philadelphia Department of Public Health, department spokesman Jeff Moran said. Green onions shipped to Taco Bell restaurants through a Burlington City warehouse are the leading suspect in the search for the source of E. coli contamination, health officials said.
NEWS
December 12, 2006 | By Harold Brubaker INQUIRER STAFF WRITER
Maybe it's not the green onions after all. The federal Food and Drug Administration said yesterday it had been unable to confirm that green-onion samples taken from Taco Bell restaurants were contaminated with a deadly strain of E. coli. "We've not ruled out any food ingredient," said David Acheson, chief medical officer, at the agency's Center for Food Safety and Applied Nutrition. "I'm not saying that we've ruled out green onions. " As of noon yesterday, 64 illnesses were associated with Taco Bell restaurants in Delaware, New Jersey, New York and Pennsylvania, according to the federal Centers for Disease Control and Prevention.
FOOD
April 22, 1987 | By DEBORAH LICKLIDER, Daily News Food Editor
Simple food is the cuisine of kings. Forget pheasant under glass . . . a perfectly fried chicken leg is what memories are made of. Forget Gateau St. Honore . . . think of a golden brown wedge of warm apple pie. Forget Rice and Duck Meat in Lotus Leaves . . . think Fried Rice. Fried Rice is a simple food that is simply wonderful. First there's the rice: plump, a little bit sticky so that you can eat it with chopsticks, coated with soy sauce and the faint taste of oil. Then there are the surprises stuck between the rice.
FOOD
April 18, 2013
Makes 6 servings 1 tablespoon fresh    lemon juice 1 tablespoon olive oil 1/2 teaspooon sugar 1/2 teaspoon fresh ground    pepper 1/4 teaspoon kosher salt 4 cups torn kale leaves 2 cups torn Swiss chard leaves 4 teaspoons unsalted pumpkin       seed kernels 1/4 cup sliced green onions 1 ounce shaved fresh pecorino    Romano cheese    (about 1/4 cup) 1. Combine first five ingredients, stirring until sugar dissolves.
FOOD
September 24, 1986 | By NETTIE DUFFIELD, Special to the Daily News
A salad for one may not seem like a problem, but I get sick and tired of the same old greens with French dressing, sliced tomato with chives, avocado and melon, etc. Carl Olson, a good friend and fellow cook from East Lansing, Mich., gave me an elegant and easy salad recipe for four to six, which I cut down and have used several times this fall for my own dinner menu. Unless you have a fancyish market that purveys broccoli flowerets, you have to spring for the whole bunch - so I just save the rest of the broccoli for other meals, stir-fries or soup.
FOOD
January 12, 2012 | By Maureen Fitzgerald, Inquirer Food Editor
A new cookbook from Good Housekeeping is an updated edition that seeks to compete with American Test Kitchen. (The hint is in the title: The Good Housekeeping Test Kitchen Cookbook , Hearst Books.) It covers the basics from homemade chicken noodle soup to chewy oatmeal raisin cookies, but it also offers more current fare, like grilled fish tacos and Pad Thai. Great for beginners, it includes lots of how-to tips for things like storing, planning, shopping, and freezing, as well as primers on grilling, soup-making, baking, etc. This fish recipe is an example of the simple yet tasty recipes you will find.
NEWS
December 2, 2003 | Caroline Smith DeWaal
Caroline Smith DeWaal is director of food safety for the Center for Science in the Public Interest The recent huge Hepatitis A outbreak in Pennsylvania was not the first linked to Mexican green onions (scallions) and probably did not come as a surprise to government food-safety officials. In fact, the U.S. Food and Drug Administration (FDA) knew of three other outbreaks that occurred in September, but did not alert consumers until after several Chi-Chi's diners in Pennsylvania had died and hundreds more had become ill. Food-safety regulators failed consumers on three fronts.
ENTERTAINMENT
June 28, 2007
DEATH BY POTATO SALAD 2½ pounds small Red Bliss or Yukon Gold potatoes 3 garlic cloves, chopped 5 tablespoons olive oil Kosher salt and freshly ground pepper to taste 1½ tablespoons red-wine vinegar 1½ tablespoons whole grain mustard 1 tablespoon chopped green onions 2 teaspoons minced chives 1 teaspoon finely chopped fresh rosemary Preheat the oven to 425 degrees. Scrub the potatoes and cut them in quarters or, in eighths (but try to cut them into even sizes)
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ARTICLES BY DATE
FOOD
April 18, 2013
Makes 6 servings 1 tablespoon fresh    lemon juice 1 tablespoon olive oil 1/2 teaspooon sugar 1/2 teaspoon fresh ground    pepper 1/4 teaspoon kosher salt 4 cups torn kale leaves 2 cups torn Swiss chard leaves 4 teaspoons unsalted pumpkin       seed kernels 1/4 cup sliced green onions 1 ounce shaved fresh pecorino    Romano cheese    (about 1/4 cup) 1. Combine first five ingredients, stirring until sugar dissolves.
FOOD
January 12, 2012 | By Maureen Fitzgerald, Inquirer Food Editor
A new cookbook from Good Housekeeping is an updated edition that seeks to compete with American Test Kitchen. (The hint is in the title: The Good Housekeeping Test Kitchen Cookbook , Hearst Books.) It covers the basics from homemade chicken noodle soup to chewy oatmeal raisin cookies, but it also offers more current fare, like grilled fish tacos and Pad Thai. Great for beginners, it includes lots of how-to tips for things like storing, planning, shopping, and freezing, as well as primers on grilling, soup-making, baking, etc. This fish recipe is an example of the simple yet tasty recipes you will find.
ENTERTAINMENT
October 22, 2009
ANN HAZAN'S FAVORITE LASAGNA 1 medium onion, minced 2 tablespoons olive oil 1 large garlic clove, minced 1 pound lean, ground chuck 1 23.5-oz. jar Francesco Rinaldi no-salt prepared pasta sauce 1 cup water Salt and pepper to taste 1 pound lasagna noodles, no boil or traditional 1 15-oz. container ricotta cheese 1/4 cup freshly grated Parmesan cheese 8 ounces grated mozzarella cheese 2 eggs Additional Parmesan and mozzarella for sprinkling In a large saucepan, sauté onion in oil over medium-low heat until softened.
ENTERTAINMENT
June 28, 2007
DEATH BY POTATO SALAD 2½ pounds small Red Bliss or Yukon Gold potatoes 3 garlic cloves, chopped 5 tablespoons olive oil Kosher salt and freshly ground pepper to taste 1½ tablespoons red-wine vinegar 1½ tablespoons whole grain mustard 1 tablespoon chopped green onions 2 teaspoons minced chives 1 teaspoon finely chopped fresh rosemary Preheat the oven to 425 degrees. Scrub the potatoes and cut them in quarters or, in eighths (but try to cut them into even sizes)
NEWS
December 14, 2006 | By Harold Brubaker INQUIRER STAFF WRITER
Shredded lettuce has emerged as the most likely source of the bacteria that have sickened at least 71 people who ate at Taco Bells in four states, federal health officials said yesterday. "Could it change? It's possible," said Christopher Braden, a medical epidemiologist with the federal Centers for Disease Control and Prevention, "but we're fairly confident in the information. " The assertion is not based on evidence from testing but rather from the CDC's statistical analysis of what victims ate compared with what was eaten by companions who did not get sick.
NEWS
December 12, 2006 | By Harold Brubaker INQUIRER STAFF WRITER
Maybe it's not the green onions after all. The federal Food and Drug Administration said yesterday it had been unable to confirm that green-onion samples taken from Taco Bell restaurants were contaminated with a deadly strain of E. coli. "We've not ruled out any food ingredient," said David Acheson, chief medical officer, at the agency's Center for Food Safety and Applied Nutrition. "I'm not saying that we've ruled out green onions. " As of noon yesterday, 64 illnesses were associated with Taco Bell restaurants in Delaware, New Jersey, New York and Pennsylvania, according to the federal Centers for Disease Control and Prevention.
NEWS
December 9, 2006 | By Adam Fifield, Sam Wood and Harold Brubaker INQUIRER STAFF WRITERS
Stephen Minnis, an Air Force veteran from Montgomery County who's been violently sick for the last 12 days, yesterday blamed a Taco Bell chicken quesadilla and chalupa in one of the first lawsuits filed in the nationwide E. coli outbreak linked to the fast-food chain. The toll from the still-spreading outbreak left at least 63 people confirmed ill from the bacteria in Pennsylvania, New Jersey, New York, Delaware and two other states yesterday as investigators focused on green onions from a Southern California farm that were washed, chopped, bagged and boxed in South Jersey, destined for Taco Bell restaurants.
NEWS
December 8, 2006 | By Tom Avril, Toni Callas and Christine Schiavo INQUIRER STAFF WRITERS
A nasty little bug went national yesterday, with new reports of diarrhea and other unpleasantness from New Jersey to Utah, "the vast majority" of it coming after people ate at Taco Bell restaurants, according to the CDC. Federal officials said a specific source of E. coli had not yet been conclusively identified through DNA analysis, but investigators continued to focus on green onions served at the fast-food chain in late November - some of...
NEWS
December 7, 2006 | By Marie McCullough INQUIRER STAFF WRITER
All 15 Taco Bell restaurants in Philadelphia shut down yesterday afternoon, as the E. coli outbreak that has sickened at least four dozen people in New Jersey, New York and Montgomery County was believed to have been also found at a city Taco Bell. The company voluntarily shut the city eateries pending inspections and food-sample testing by the Philadelphia Department of Public Health, department spokesman Jeff Moran said. Green onions shipped to Taco Bell restaurants through a Burlington City warehouse are the leading suspect in the search for the source of E. coli contamination, health officials said.
FOOD
March 11, 2004 | By Annette Gooch FOR THE INQUIRER
Quiche: First it was classic, then some thought it was kitsch. Now it's making a comeback. Truth is, quiche has been around a long, long time, and it's not going away. This open-faced, savory pie originated in France's easternmost provinces, Lorraine and Alsace, along the German border. While quiche is French, the name is derived from kuchen, German for cake. The best-known quiche is an authentic quiche Lorraine - rich with cream and eggs and heavy with bacon, but with no cheese.
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