Cooking Class Recipes
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Product Catalog
Product Catalog Bazaar Spices at Union Market 1309 5th Street NE Washington, DC 20002 202-379-2907 Bazaar Spices at Atlantic Plumbing 2130 8th Street NW Washington, DC 20001 202-379-2907 [email protected] | [email protected] www.bazaarspices.com www.facebook.com/bazaarspices | www.twitter.com/bazaarspices www.instagram.com/bazaarspices | www.pinterest.com/bazaarspices SPICY DC BLOG www.spicydc.com 1 Bazaar Spice|1309 5th Street NE, Washington, DC | 202-379-2907 | www.bazaarspices.com TABLE OF CONTENTS Who We Are We are Ivan and Monica, the owners of Bazaar Spices. We have lived in the District of Columbia for over 10 years. We left the Who We Are ....................................................................................... 2 corporate and nonprofit worlds to pursue our entrepreneurial dreams. Witnessing how local markets contribute to the fabric of a What We Do ....................................................................................... 3 community and how the spice and herb shop, alongside the butcher Why Bazaar Spices ............................................................................. 3 and the baker, forms the foundation of these markets; we were inspired to launch Bazaar Spices. What’s the Difference ........................................................................ 3 Product Categories ............................................................................. 4 Being fortunate to have had the opportunity to visit markets in the four corners of the world, we gained a deep understanding -
Please Order & Pay at the Counter
Please order & pay at the counter breakfast - all day bacon & eggs 12.9 breakfest salad 19.9 otway free range eggs cooked to your liking & otway free range poached eggs and salmon with bacon, on toasted sourdough bread fresh parlsy , dill, chickpeas, brussel prouts, peas, cherry tomatoes topped with a dill and lemon spanish breakfast 16.9 infused dressing otway free range eggs cooked to your liking, chorizo sausage, chilli mushrooms & a spicy capsicum fruit toast 6 pesto on toasted sourdough bread three slices of toasted phillippa’s bakery orange & sultana loaf big breakfast 19.9 otway free range eggs how you like, bacon, chorizo jam croissant 5.9 sausage, mushrooms & a hash brown on toasted toasted croissant with butter & house made sourdough bread raspberry conserve salmon breakfast 18.9 muesli 9.9 otway free range poached eggs, smoked Atlantic home made muesli with cinnamon & honey salmon, spinach & hollandaise sauce on toasted yoghurt, homemade raspberry compote & milk sourdough bread ham & cheese croissant or toastie 7 eggs benedict 14.9 toasted croissant or sourdough with leg ham & otway free range poached eggs, leg ham, with tasty cheese hollandaise sauce on a toasted english muffin seedy fruit salad 14.9 brioche french toast 15.9 seasonal fruit with pepitas, sunflower seeds, brioche bread soaked in a cinnamon egg wash pumpkin seeds topped with a strawberry coulis served with your choice of bacon & maple syrup or with raspberry compote and icecream extras dukkah breakfast 19.9 hashbrown, basil pesto, capsicum pesto, otway free -
A Taste of Teaneck
.."' Ill • Ill INTRODUCTION In honor of our centennial year by Dorothy Belle Pollack A cookbook is presented here We offer you this recipe book Pl Whether or not you know how to cook Well, here we are, with recipes! Some are simple some are not Have fun; enjoy! We aim to please. Some are cold and some are hot If you love to eat or want to diet We've gathered for you many a dish, The least you can do, my dears, is try it. - From meats and veggies to salads and fish. Lillian D. Krugman - And you will find a true variety; - So cook and eat unto satiety! - - - Printed in U.S.A. by flarecorp. 2884 nostrand avenue • brooklyn, new york 11229 (718) 258-8860 Fax (718) 252-5568 • • SUBSTITUTIONS AND EQUIVALENTS When A Recipe Calls For You Will Need 2 Tbsps. fat 1 oz. 1 cup fat 112 lb. - 2 cups fat 1 lb. 2 cups or 4 sticks butter 1 lb. 2 cups cottage cheese 1 lb. 2 cups whipped cream 1 cup heavy sweet cream 3 cups whipped cream 1 cup evaporated milk - 4 cups shredded American Cheese 1 lb. Table 1 cup crumbled Blue cheese V4 lb. 1 cup egg whites 8-10 whites of 1 cup egg yolks 12-14 yolks - 2 cups sugar 1 lb. Contents 21/2 cups packed brown sugar 1 lb. 3112" cups powdered sugar 1 lb. 4 cups sifted-all purpose flour 1 lb. 4112 cups sifted cake flour 1 lb. - Appetizers ..... .... 1 3% cups unsifted whole wheat flour 1 lb. -
Khoresh Gheymeh
Khoresh Gheymeh Beef and yellow split pea stew with roasted potatoes Prep Time15 mins Cook Time1 hr 45 mins Total Time2 hrs Course: Main Course Cuisine: Persian Keyword: beef, lamb, Limoo Omani, stew, yellow split pea Servings: 4 Author: Omid Roustaei, The Caspian Chef Ingredients Yellow split peas 1/2 cup yellow split peas, rinsed 1 1/2 cups water, adjust as needed Stew 1 large onion, diced 6 tablespoons olive oil or ghee 1 teaspoon turmeric, ground 1 pound stew beef, 1/2 inch pieces 4 tablespoons tomato paste 1 1/2 cup water, adjust as needed 3 Limoo Omani, Persian dried limes, poked through with a paring knife 1 1/2 teaspoons salt, adjust to your taste 1/2 teaspoon black pepper, ground 1/2 teaspoon Advieh, Persian spice mix, optional (see note) 1/2 teaspoon sugar 1/8 teaspoon ground saffron, dissolved in 1 tablespoon rosewater (or water) Potatoes 2 large yukon gold potatoes, peeled and sliced to resemble french fries 4 tablespoons olive oil 1/2 teaspoon salt 1/2 teaspoon turmeric, ground Instructions Yellow split peas In a small pot bring the yellow split peas and water to a gentle boil. Keep an eye on the pot as yellow split peas produce lots of foam and can spill over. Once boiling, partially cover and simmer on low heat for about 15 minutes. The yellow split peas are partially cooked at this stage and will continue to cook further once integrated into the stew. Remove from the heat, strain and set aside. Stew Saute the onions with oil in a large pot over medium heat for 15 minutes, Add turmeric and saute for an additional 2 minutes. -
Edwards Family Recipe Book
Shon's and Roya's Recipe Book Table of Contents Dinner Ideas................................................................ 6 DESSERTS ..................................................................... 8 COOKIES!!! ................................................................. 8 Chocolate Chip Cookies ...................................................8 Rice Krispie variation ...................................................9 SALTINE TOFFEE BARS ......................................................9 CHOCOLATE OATMEAL NO-BAKE COOKIES .....................................10 MOCK TOFFEE ............................................................10 BEST OF ALL OATMEAL COOKIES ..............................................7 Hershey Kiss Cookies ..........................................................7 Apple Cream Pennies ...........................................................8 Fruit-Filled Jewels ......................................................9 Snickerdoodles ...........................................................9 Thumbprint Cookies ......................................................10 White Cake Chocolate Chip Cookies .......................................10 The Original Rice Krispy Treats .........................................10 Scotcheroos .............................................................11 Peanut Butter Cookies ...................................................11 Mildred Nelson’s Sugar Cookies ..........................................11 Sister Dereta’s Sugar Cookies ...........................................12 -
Morani's Restaurant Main Menu
MORANI'S RESTAURANT MENU STARTERS, BITINGS & SNACKS SAMOSAS Feta Cheese, Pumpkin and Spinach (V); 150/-e ach or Spiced Beef A delicious way to start your meal and don’t forget to take some with you for picnics and sundowners SAFARI LARDER Beetroot Houmous, Tzatziki, SHARING PLATE Smoked Eggplant and Marinated 650/- Olives with Crispbreads (V) Delicious homemade dips and tangy olives to get your appetite going FRESHLY Market Vegetable (V) 500/- MADE SOUPS Served with rosemary and garlic croutes Zanzibari Chicken 550/- Served with homemade bread RANCH NACHOS (V) Homemade chips topped with cheese 650/- and baked, served with guacamole and tomato salsa NYAMA CHOMA Tender beef fillet marinated in spices SKEWERS (GF) and coconut milk and cooked on the grill 450/- (three pieces) BREAKFAST ALL DAY BREAKFAST English style breakfast with eggs your way, 950/- bacon, sausages, baked beans, fried potatoes and grilled tomatoes, toast with butter, fresh juice and tea or coffee BREAKFAST MUFFINS Two breakfast muffins, toasted and topped with 800/- herby scrambled egg, bacon, tomato and sausage PANCAKES (V) Crepe style pancakes stacked and served with 450/- honey lime syrup or chocolate and bananas (We can make a gluten free cassava flour pancake if you prefer) FRENCH TOAST (V) Served simply with honey lime syrup 350/- (with bacon 500/-) LIGHT BITES HEALTHY SALADS Marrakesh (V) 650/- All served with A zingy and healthy salad of fresh focaccia couscous, grilled vegetables, peppers, dried fruit and chick- peas with lemon and fresh herbs Superfood Beef Salad -
Starter Gril L
P ERSIAN STARTER GRIL L All appetizers and side orders are served with Pita bread APPETIZER SIDE ORDER A1. HUMMUS 6.99 S1. Felfel 4.99 Chickpeas, Tahini sauce, fresh garlic, salt, pepper and fresh Jalapeño peppers marinated with salt, pepper lemon juice and vinegar A2. PANIR SABZI 10.99 S2. SEER TORSHI 5.99 Our imported bulgur cheese, radishes, and scallions on a bed Garlic aged in salt, pepper, and vinegar of watercress A3. NARGESI 7.99 S3. MAUST-O-KHIAR 5.99 Seasoned spinach with sautéed onions and a touch of egg Seasoned yogurt mixed with cucumber chunks and mint A4. KASHK-O-BADEMJAN 7.99 S4. MAUST-O-MOOSIR 5.99 Special seasoned fried eggplant served on a bed of caramelized Seasoned yogurt with Moosir chunks (Persian shallots) onion and Kashk (Whey) A5. MIRZA GHASEMI 7.99 S5. 5 YEARS OLD TORSHI 5.99 Special seasoned grilled eggplant with sautéed onions, garlic, Homemade spicy sour relish made of vegetables, fruits and tomatoes, and a touch of egg special spices A6. LENTIL SOUP 6.99 S6. SALAD-SHIRAZI 5.99 Chef special soup with mixed vegetables, rice noodles, and lentil Chopped onion, tomatoes, cucumbers, and scallions with fresh lemon juice and olive oil A7. TAHDIG-KHORESH 14.99 S7. HOUSE SALAD 7.99 Persian stew of your choice (without meat) on a bed of Tahdig; Lettuce, tomato, cucumber, walnut, and red radish, dressed with crunchy browned rice & bread at the bottom of the pot balsamic vinigar and garlic-yogurt sauce SOFT DRINKS TURKISH COFFEE 3.99 DOUGH 2.99 SOFT DRINKS 2.99 Made of unfiltered Turkish Persian Yogurt Drink Sodas, Club Soda, and Lemonade PERSIAN TEA 2.99 COFFEE 2.99 JUICES 2.99 Brewed black Ahmad tea Regular Cranberry and Orange WWW.PERSIANGRILLUSA.COM * Prices subject to change without notice * P ERSIAN GRILLED ENTRÉE GRIL L butter, and Pita bread on the side. -
Das Große MENÜ-Regisfer 1
Das große MENÜ-Regisfer 1. Alphabetisches Stichwortverzeichnis ln diesem Stichwortverzeichnis finden Sie in alphabetischer Reihenfolge alle Rezepte, Warenkunden und Tips aus 10 MENÜ-Bänden. Die erste Zahl hinter dem Stichwort gibt die Bandzahl an, die zweite Zahl die Seitenzahl. Fettgedruckte Seitenzahlen weisen auf einen Tip hin. Ein (W) hinter der Seitenzahl be deutet, daß es sich hier um eine Warenkunde handelt, ein (H) steht für Hinweis und (PS) weist auf einen Rezept-Nachtrag hin. Albertkekse 1/13 Ananaskraut 1/29 - s. auch Alcazar-Torte 1/14 Ananasmelone, Horsd’cBüvre 4/297 (W) Alexander-Cocktail 1/15 s. Melone 6/310 (W) - s. auch Sachgrup Aachener Printen 1/1 Alice-Salat 1/15 6/311 penregister Aal aus der Provence 1/1 Alicot, s. Puterra Ananas-Partyspieße 1/30 Vorspeisen - blau 1/1 gout kanadisch 8/75 Ananas-Pumpernik- - s. auch Schweden - Frikassee von 3/298 Allgäuer Käse kel-Dessert 1/30 platte 9/287 - gebraten 1/2 spatzen 1/16 Ananas-Salat auf Aperitif An isette 1/41 - gekocht, s. Aal - Käsesuppe 1/16 Äpfeln 1/30 Apfel, Adams- 1/11 schnitten ait- - Suppenknödel 1/17 - Colmar 1/32 Äpfel »Bolette« 1/42 hoiländisch 1/7 Altdeutscher Topf 1/20 - Käse- 5/222 - bosnisch 1/42 - geräuchert 1/2 Altenglischer Punsch 1/20 - Zwiebel- 10/300 - bulgarisch 1/43 - grün auf flämi Altholländische Ananas-Schnitzel 1/32 - Eierkuchen mit 2/337 sche Art 1/4 Aalschnitten 1/7 Ananas-Schokolade - Eskimo- 3/70 - häuten 1/4 Alufolie 3/78 Schnitten 1/33 - flambiert» 1/43 1/6 Aluko Chop, s. -
Crown Pacific Fine Foods 2019 Specialty Foods
Crown Pacific Fine Foods 2019 Specialty Foods Specialty Foods | Bulk Foods | Food Service | Health & Beauty | Confections Crown Pacific Fine Foods Order by Phone, Fax or Email 8809 South 190th Street | Kent, WA 98031 P: (425) 251-8750 www.crownpacificfinefoods.com | www.cpff.net F: (425) 251-8802 | Toll-free fax: (888) 898-0525 CROWN PACIFIC FINE FOODS TERMS AND CONDITIONS Please carefully review our Terms and Conditions. By ordering SHIPPING from Crown Pacific Fine Foods (CPFF), you acknowledge For specific information about shipping charges for extreme and/or reviewing our most current Terms and Conditions. warm weather, please contact (425) 251‐8750. CREDIT POLICY DELIVERY Crown Pacific Fine Foods is happy to extend credit to our You must have someone available to receive and inspect customers with a completed, current and approved credit your order. If you do not have someone available to receive your application on file. In some instances if credit has been placed order on your scheduled delivery day, you may be subject to a on hold and/or revoked, you may be required to reapply for redelivery and/or restocking fee. credit. RETURNS & CREDITS ORDER POLICY Please inspect and count your order. No returns of any kind When placing an order, it is important to use our item number. without authorization from your sales representative. This will assure that you receive the items and brands that you want. MANUFACTURER PACK SIZE AND LABELING Crown Pacific Fine Foods makes every effort to validate To place an order please contact our Order Desk: manufacturer pack sizes as well as other items such as Phone: 425‐251‐8750 labeling and UPC’s. -
Welcome to Madhu's Southall
Welcome to Madhu’s Southall Four decades of hospitality as a family run business, Madhu’s Southall is an Indian restaurant with a passion for excellence. Madhu’s signature dishes include secret family recipes as well as gourmet Punjabi cuisine with a Kenyan twist which have been handed down to the fourth generation of the Anand family. The menu also includes regional dishes from the subcontinent as well as creations which are both innovative and progressive. It all started in Nairobi, where Bishan Das Anand opened the legendary Brilliant Hotel. Inspired by the work of their grandfather, Madhu’s Brilliant was opened in 1980 by Sanjay and Sanjeev Anand aged 17 and 16 respectively. The name Madhu’s was derived from the nickname of their father Jagdish Kumar Anand. Madhu’s has a renowned catering division that caters for weddings, bespoke corporate and high profile events including serving Prime Ministers, Royalty, celebrities and other dignitaries. The first Asian caterer to cater both at the House of Commons, Windsor Castle and Buckingham Palace. The menu is dominated by cherished family recipes served in this historical district of West London. All this accompanied by an eclectic wine list with an extensive choice of cocktails, mocktails and premium spirits, makes dining at Madhu’s, a unique gastronomic experience. If you have any dietary requirements or food allergies please inform us so that we can provide specific advice. Please note that we do work in an environment that handles numerous ingredients and allergens. (G) Denotes dishes containing Gluten (N) Denotes dishes containing Nuts (D) Denotes dishes containing Dairy Denotes Madhu’s Signature Dishes. -
Persian Ugs Kobo Audiobook.Pdf
LESSON NOTES Basic Bootcamp #1 Self Introductions - Basic Greetings in Persian CONTENTS 2 Persian 2 English 2 Romanization 2 Vocabulary 3 Sample Sentences 4 Vocabulary Phrase Usage 6 Grammar # 1 COPYRIGHT © 2013 INNOVATIVE LANGUAGE LEARNING. ALL RIGHTS RESERVED. PERSIAN . : .1 . : .2 . : .3 . : .4 ENGLISH 1. BEHZAD: Hello. I'm Behzad. What's your name? 2. MARY: Hello Behzad. My name is Mary. 3. BEHZAD: Nice to meet you. 4. MARY: You too. ROMANIZATION 1. BEHZAD: Salam, man Behzad am. Esme shoma chi e? 2. MARY: Salam Behzad, Esme man Mary e. 3. BEHZAD: Az ashnayi ba shoma khoshvaght am. 4. MARY: Man ham hamintor. VOCABULARY PERSIANPOD101.COM BASIC BOOTCAMP #1 - SELF INTRODUCTIONS - BASIC GREETINGS IN PERSIAN 2 Persian Romanization English Class Man ham hamintor. me too phrase Az ashnayi ba shoma khoshvaght Nice to meet you sentence am. ... Esme man (...) e. My name is (...). sentence Esme shoma chi e? What’s your name? sentence salaam hello interjection man I, me pronoun hastam (I) am verb esm name noun SAMPLE SENTENCES : . : . . . ali: man gorosne hastam. zahraa: man ham man faateme hastam. az aashnaayi baa shomaa hamin tor. khoshvaghtam. Ali: I'm hungry. Zahra: Me too. My name is Fateme. Nice to meet you. . esm-e man zeinabe. esm-e man naaser e. esm-e shomaa chie? My name is Zeinab. My name is Naser. What is your name? . . Oo hich vaght be man salaam nemikonad. Az man aks nagir. He never says hello to me. "Don't take photos of me." . Man ta hala chenin chizi nadidam. Kheili khaste hastam I have never seen such a thing. -
Iran's Traditional Foods
View metadata, citation and similar papers at core.ac.uk brought to you by CORE provided by ZENODO Iran’s Traditional Foods: A Heritage Worth Renewing By Soroush Niknamian ention Persia (modern-day Iran) in everyday con- versation, and you will likely evoke immediate Mimages of Persia’s rich cultural heritage—ornate woven carpets or the elegant poetry of Rumi, for example. However, Iran also deserves to be known and celebrated for its rich and varied traditional cuisine. In the past, traditionally prepared items that featured raw milk and bone broth were commonplace in the animal-fat-rich Iranian diet. These included Lighvan, a semihard cheese made from raw sheep’s milk (or a combination of raw sheep’s and goat’s milk), and Ab-goosht, a peas- ant stew that translates literally as “meat water” because it relies on the core ingredients of lamb shanks and neck bones to create a broth abundant in minerals, gelatin and collagen. Nowadays, unfortunately, the Iranian diet is much more likely to highlight cheap (in the short term) food industry standards such as vegetable oils, margarine, soy and sodas. Iran also has succumbed to Western fears about animal fats. As a result of this ongoing “nutrition transition,” diet-related chronic diseases are on the rise and are a leading cause of mortality.1 36 Wise Traditions WINTER 2016 From the 800s AD onward, Persia was inter- pomegranates, quince, apricots, prunes and Avicenna nationally admired for its scientific and cultural dates; and distinctive herbs, spices and flavoring leadership. The influential eleventh-century agents such as mint, parsley, saffron, cinnamon observed Persian philosopher and scientist Avicenna and rosewater.