DOCSLIB.ORG

Tastes of the Academy

Total Page：16

File Type：pdf, Size：1020Kb

Download full-text PDF Read full-text
Tastes of the Academy Tastes Of The Academy A selection of family inspired recipes by the students and staff of Co-op Academy Stoke-on-Trent Our Academy.. We are a proud and privileged community due to the diversity in our academy. At the latest count we had children who spoke 42 different languages. Some speak English as their main language, some are genuine English as an additional language speakers. The make-up of our Academy community gives a richness and depth that few other schools are privileged to have. Our students understand that the world extends far beyond Stoke-on-Trent because their friends and classmates may have been born elsewhere. Our students are accepting of other religions because their are so many within their academy. Our students don’t see the barriers and boundaries that many of adults see. Children who are refugees or asylum seekers are not a mystery to them as they are sat next to them in maths or playing football with them at lunchtime. One of our previous students who became Head Girl did so whilst she was an asylum seeker. We are an academy which sees the potential and talent in you as an individual and doesn’t seek to label you. Mr Lowry • • • • Recipes Mr Lowry’s Northern Irish Stew This recipe is important to our family because … My grandparents came from County Antrim, Northern Ireland in the 1930s looking for work. My grandfather was a miner and worked at Agecroft Colliery in northeast Manchester. My grandmother used to cook this meal for him regularly as it was wholesome and hearty. Unfortunately, my grandfather died the year before I was born, but whenever my grandmother cooked this meal she would reminisce about what a great man he was. Mr Lowry’s Irish Stew Recipe origin: Northen IrelandRea Method Ingredients ● 2 tbsp plain flour Cook time: 2-2½ hours, plus resting 4. Reduce the heat and arrange the potatoes on ● 1kg (2lb 3oz neck fillet 1. Preheat the oven to 180°C/160°C Fan/Gas 4. top. Season with salt and pepper as you layer the of lamb, diced into 2. Season the flour with salt and pepper and then potato slices, gently pressing down so the liquid toss the lamb in the flour. Heat some of the oil in a 2cm (¾in) cubes rises to cover them. wide-based flameproof and ovenproof casserole 5. Cover with the lid and carefully transfer to the ● 2-3 tbsp oil dish with a lid, then fry the lamb on all sides over oven to cook for 1½–2 hours or until the lamb and ● 2 onions, sliced a high heat for 4–6 minutes until golden. Fry the potatoes are both tender. Increase the oven lamb in batches, adding more oil as needed and ● 2 celery sticks, sliced temperature to 200°C/180°C fan/Gas 6, remove removing each batch with a slotted spoon to set the lid and cook for a further 8–10 minutes or until ● 3 medium carrots, aside while you cook the rest. the potatoes are golden. peeled and sliced 3. Add a little more oil to the pan, then tip in the 6. Allow to stand for 5 minutes and remove the onions, celery and carrots and fry over a ● 2 bay leaves bay leaves before serving with a leafy green medium-high heat for 4–5 minutes. Add the bay vegetable, such as chard or cabbage ● 1 tbsp chopped thyme leaves and thyme and scatter the browned lamb leaves over the top. Pour over the stock and bring to the boil. Mr Hall’s Tunstall ‘Trifle Indulgent’ As a young boy I lived in Tunstall and every Christmas/birthday, my mum would make the best trifle in the world. Another treat I loved was Jaffa Cakes which we would only have once or twice a year. As I have grown older I have expanded my list of treats to include Terry’s Chocolate Orange, again a treat I tend to enjoy at Christmas. This recipe is my own celebration of my early culinary memories and later adult indulgences. I have blended all of these together to create the perfect trifle; forgive me for being a trifle indulgent. Mr Hall’s ‘A Trifle Indulgent’ Ingredients Method ● 1 Pint of Milk, Cut 20 Jaffa Cakes into quarters and eat 2 pieces to Place cling film on the surface of the custard as it quality assure. If satisfied, line the base of a trifle dish cools, to avoid a skin forming. Allow to cool for about ● 1 Pint of Water with the remainder. 30 minutes then pour over to about 1 cm depth (your ● 1 2/3 Tablespoons of Sugar Pour about 1 1/2 measures of Cointreau orange liqueur preference). Cover the surface again with cling film. ● 2 Terry’s Chocolate Oranges (1 over the Jaffa Cakes (optional). Eat any remaining custard for quality assurance spare!) Break a block of orange jelly into cubes and add a little purposes. Allow to cool until set. Grate some more ● 2 Packets of Jaffa Cakes of 1 pint of boiling water. Stir until melted then add the chocolate evenly over the surface. Eat any large ● 1 Packet of Birds Custard rest of the water & stir. Allow to cool for about 40 chunks that fall from the grater to ensure the chocolate Powder minutes then pour over the Jaffa Cakes. Place in a is still OK. ● 600 ml of Extra Thick, Fresh fridge until almost set. Double Cream Drain, then arrange the mandarin segments over the Whip 600ml of extra thick double cream until the cream jelly until the whole surface is covered. ● 1 Packet of Orange Jelly can form stable peaks. Spread evenly over the trifle Separate 8 segments of chocolate orange and place to ● 1 Carton of Mandarin Orange with a fork, compressing the cream into any air 1 side. Eat 1 segment for quality assurance purposes. pockets. Grate a layer of chocolate orange over the segments Grate some of the remaining chocolate evenly over the top of the cream. Use another chocolate orange if ● 2 measures of Orange Liqueur mandarin oranges. Mix 1 pint of custard as per the necessary! Any cream left over can be used to top a (Optional) manufacturer’s instructions, remembering to sweeten well-deserved cup of coffee. Cut the remaining 7 with 1 ½ tablespoons of sugar. chocolate orange segments into halves. Place the halves around the edge of the trifle, curved edge facing outwards. Mrs Higgs Pizza This is my recipe and photos to illustrate the method. This is a great recipe for kids to have a go at, with supervision for the cutting and oven. Everyone can have the same meal but different! The men in my house love meaty toppings, I’m a vegetarian and my daughter hates vegetables. The ingredients are all available cheaply at supermarkets The base recipe can be adjusted to make more, I often multiply ingredients by 2.5 to make 5 bases. Vegetarians: add vegetables to taste Vegans: add a vegan cheese Gluten free: look for gluten free flour and yeast Mrs Higgs Pizza If you like it spicy add chilli peppers, jalapenos, spicy meats, drizzle with chilli infused oil Ingredients Method ● 200g strong white bread ● Wash your hands and clean your work ● Now you can prepare your toppings, flour surface before starting washing and chopping vegetables, ● Salt ● Weigh out the flour and add a pinch of salt cheese, meats ● 7g / one sachet of fast ● Stir, then add the yeast and stir again ● Oil your pizza or oven trays. Preheat your action dried yeast ● Make a well and add the water (room oven to 200c or gas mark 6 (fan assisted ● 140ml water (warm) temperature is fine, not too hot) ovens 180c) ● Add one tablespoon of olive oil ● Extra virgin olive oil ● When your dough is ready, turn out onto a ● Stir, as it comes together, flour your hands floured surface. Cut the dough in two, roll and work into a ball of dough into a ball and shape into a rough circle Toppings ● On a floured surface knead for a couple of with the rolling pin or your hands minutes, the dough should spring back a ● Place into your tray and press into a circle, Passata little when pressed repeat with the other piece of dough Place the dough in an oiled bowl, cover with Mozzarella ● ● Add toppings to taste, passata then cling film or a cloth and stand in a sunny Then customise to taste mozzarella then get creative! window sill or warm place ● Cook for 15-20 mins ● The dough will rise and double in size in about 30 minutes Mrs Fenney’s Fruit cake and Wensleydale cheese This recipe is important to our family because I was born in and brought up in Yorkshire. Eating fruit with cheese is a Yorkshire tradition. My Mum is the best cook in the world and her fruit cake is delicious. She would send me a cake and cheese The house food parcel when I was away at university. She The house where my Dad brings me fruit cake and cheese when she visits where my mum was born me. In fact, everyone she visits gets the same was born present. Try it, it is lovely; remember to eat slices of the cheese with the cake for maximum enjoyment! Mrs Fenney Mrs Fenney’s Fruit Cake and Wensleydale Cheese My Mum Sheila Ackroyd Rea Ingredients Method ● 450 g./1 lb mixed dried fruit The day before, place the dried fruits in a large bowl, add ● 225 g./8 oz.
Load more

Recommended publications
  • WW Plus Points
    WW Plus Points Hot and Cold Beverages Recipe Name Page # PLUS Agave Green Tea p.42 2 Marlene’s Mocha Freeze p.43 3 Instant Coffeehouse Café Mocha p.45 2 Rich and Creamy Hot Chocolate p.47 3 Cinnamon “Sugar” Steamer p.48 3 Mulled Teatime Cider p.52 2 Super Smoothies and Shakes Breakfast in a Glass Smoothie p.57 4 Supreme Light Strawberry Banana Smoothie p.58 4 Berry Berry Lime Smoothie p.61 4 Blushing Peach Smoothie p.62 3 Banana Breeze Smoothie p.63 2 Pumped Up Peanut Butter Smoothie p.66 9 Easy Frosty Strawberry Fruit Shake p.67 3 Frozen Hot Chocolate Frosty p.68 4 Vanilla Cake Batter Milkshake p.69 4 Double Chocolate Pudding Milkshake p.71 4 Sensational Pudding Milkshakes p.72 4 Pumpkin Pie Milkshake p.73 5 Marvelous Muffins, Quick Breads, and Coffee Cakes Quick Bran Muffins p.77 3 Everyday Blueberry Muffins p.78 4 Cinnamon Applesauce Muffins p.79 4 Banana Chocolate Chip Muffins p.81 4 Two-Bite Double Chocolate Muffins p.83 3 Breakfast Oatmeal Squares p.84 2 Old-Fashioned Pumpkin Bread p.85 4 Wholesome Banana Bread p.86 4 Luscious Lemon Loaf p.88 5 Blue Ribbon Sour Cream Coffee Cake p.91 6 Cherry Almond Coffee Cake p.92 5 Amazing Apple Coffee Cake p.93 5 Quick Raspberry Cream Cheese Twist p.94 5 Breakfast Entrées Cinnamon Roll Oatmeal p.99 4 Quick Overnight Oatmeal p.100 4 Breakfast BLT Sandwich p.103 7 Scrambled Egg and Ham Panini *with egg substitute: 6* p.104 7 Breakfast Pizza *with whole wheat crust: 6* p.105 7 Classic Italian Frittata p.108 5 Fajita Frittata p.111 6 Everyday Cinnamon French Toast p.113 6 Brown Sugar Cinnamon French
    [Show full text]
  • Soups & Stews Cookbook
    SOUPS & STEWS COOKBOOK *RECIPE LIST ONLY* ©Food Fare https://deborahotoole.com/FoodFare/ Please Note: This free document includes only a listing of all recipes contained in the Soups & Stews Cookbook. SOUPS & STEWS COOKBOOK RECIPE LIST Food Fare COMPLETE RECIPE INDEX Aash Rechte (Iranian Winter Noodle Soup) Adas Bsbaanegh (Lebanese Lentil & Spinach Soup) Albondigas (Mexican Meatball Soup) Almond Soup Artichoke & Mussel Bisque Artichoke Soup Artsoppa (Swedish Yellow Pea Soup) Avgolemono (Greek Egg-Lemon Soup) Bapalo (Omani Fish Soup) Bean & Bacon Soup Bizar a'Shuwa (Omani Spice Mix for Shurba) Blabarssoppa (Swedish Blueberry Soup) Broccoli & Mushroom Chowder Butternut-Squash Soup Cawl (Welsh Soup) Cawl Bara Lawr (Welsh Laver Soup) Cawl Mamgu (Welsh Leek Soup) Chicken & Vegetable Pasta Soup Chicken Broth Chicken Soup Chicken Soup with Kreplach (Jewish Chicken Soup with Dumplings) Chorba bil Matisha (Algerian Tomato Soup) Chrzan (Polish Beef & Horseradish Soup) Clam Chowder with Toasted Oyster Crackers Coffee Soup (Basque Sopa Kafea) Corn Chowder Cream of Celery Soup Cream of Fiddlehead Soup (Canada) Cream of Tomato Soup Creamy Asparagus Soup Creamy Cauliflower Soup Czerwony Barszcz (Polish Beet Soup; Borsch) Dashi (Japanese Kelp Stock) Dumpling Mushroom Soup Fah-Fah (Soupe Djiboutienne) Fasolada (Greek Bean Soup) Fisk och Paprikasoppa (Swedish Fish & Bell Pepper Soup) Frijoles en Charra (Mexican Bean Soup) Garlic-Potato Soup (Vegetarian) Garlic Soup Gazpacho (Spanish Cold Tomato & Vegetable Soup) 2 SOUPS & STEWS COOKBOOK RECIPE LIST Food
    [Show full text]
  • KC Refrigerated Product List 10.1.19.Indd
    Created 3.11.09 One Color White REFRIGERATEDWhite: 0C 0M 0Y 0K COLLECTION Albondigas (Mexican Meatball Soup) Black Bean Soup Butternut Squash & Apple Soup 700856 700820 VN VG DF GF 700056 GF Savory meatballs, white rice and vibrant Slow-cooked black beans, red peppers, A blend of puréed butternut squash, onions tomatoes in a handcrafted chicken stock roasted sweet corn and diced green chilies and handcrafted stock with caramelized infused with traditional Mexican aromatics in a purée of vine-ripened tomatoes with a Granny Smith apples and a pinch of fresh and a touch of fresh lime juice. splash of fresh-squeezed orange juice. nutmeg. Angus Steak Chili with Beans Black Lentil & Roasted Garlic Dahl* Caribbean Jerk Chicken Soup 700095 DF GF 701762 VG GF 700708 DF GF Tender strips of seared Angus beef, green Black beluga lentils, sautéed onions, roasted Tender chicken, sweet potatoes, carrots peppers and red beans in slow-simmered garlic and ginger slow-simmered in a rich and tomatoes in a handcrafted chicken tomatoes with Southwestern spices. tomato broth, infused with warming spices, stock with white rice, red beans, traditional finished with butter and heavy cream. jerk seasoning and a hint of molasses. Beef Barley & Vegetable Soup Broccoli Cheddar Soup Carrot Ginger Soup 700023 700063 VG GF 700071 VN VG DF GF Seared strips of lean beef and pearl barley Delicately puréed broccoli and sautéed Sweet carrots puréed with fresh-squeezed with red peppers, mushrooms, peas, onions in a rich blend of extra sharp orange juice, hand-peeled ginger and tomatoes and green beans in a rich cheddar cheese and light cream with a sautéed onions with a touch of toasted beef stock.
    [Show full text]
  • Cooking Light 2001 Annual Recipe Index
    1 Cooking Light 2001 Annual Recipe Index APPETIZERS Lemon-Poppy Seed Muffins, Mar 208 Artichoke-Crab Dip with Cumin-Dusted Pita Chips, J/F 83 Low-Fat Italian-Style Bread, June 160 Asian Party Mix, Dec 92 Mama’s Corn Bread, Nov 212 Asian Peanut Dip, Apr 117 Mandarin Pancakes, J/F 106 Bagna Cauda, Sept 110 Multigrain Bread, J/F 134 Baked Beef Empanadas, Sept 138 Olive Bread, J/F 81 Baked Egg Rolls, Mar 154 Orange Bubble Bread, J/F 130 Baked Italian Oysters, Nov 115 Oven-Puffed Pancake, Mar 123 Black Bean Dip with Tortilla Chips, June 97 Paraguayan Corn Bread, Sept 134 Creamy Oysters Rockefeller Dip, Nov 116 Parmesan, Garlic, and Basil Twists, Dec 112 Cumin-Dusted Pita Chips, J/F 83 Poppy Seed and Onion Crescent Rolls, Dec 112 Curried Crab Cakes, Dec 89 Poppy Seed Twists, Nov 196 Deviled Eggs, Aug 166 Potato Fougasse, Dec 114 Eggplant Spread with Yogurt and Parsley, July 148 Pumpkin-Cinnamon Streusel Buns, Oct 182 Endive Stuffed with Goat Cheese and Walnuts, Sept 102 Pumpkin-Date Loaf with Cream Cheese Swirl, Dec 112 Flamed Chorizo (Chorizo a la Llama), Aug 136 Pumpkin Waffles, Oct 181 Grilled Stuffed Portobello Mushrooms, June 166 Raisin-Rosemary Rye Bread, Oct 124 Layered Bean Dip, Sept 118 Speedy Focaccia with Fennel and Thyme, Mar 134 Layered Chili, Cheese, and Roasted-Corn Dip, Mar 205 Spiced Fig and Walnut Bread, Oct 123 Marinated Mushrooms, Apr 214 Spinach Corn Bread with Mango Salsa, J/F 148 Meat, Bulgur, and Rice Dolmades, July 142 Strawberry-and-Cream Cheese-Filled Muffins, Mar 206 Mexican Bean Dip, July 171 Sweet Potato Bread
    [Show full text]
  • Thai-Inspired Chicken Meatball Soup
    Thai-Inspired Chicken Meatball Soup Recipe Inspiration: Ali Slagle, NY Times Cooking Contains Fish; Can Be Omitted Contains Egg; Can Be Substituted Serves 6 Please check all labels carefully for your dietary restrictions. 1 (4-inch) piece fresh ginger, peeled 6 garlic cloves, peeled 1-2 jalapeño peppers (chose according to preferred heat level) 2 pounds ground chicken 1 large bunch cilantro, leaves and stems finely chopped, a few whole leaves reserved for serving 3 tablespoons fish sauce (can be omitted) ½ cup breadcrumbs 1 egg, slightly beaten or 3 T aquafaba * Kosher salt 2 tablespoons vegetable, toasted sesame, or coconut oil, plus more as needed 2 cups chicken broth 1 (14-ounce) can full-fat coconut milk ½ teaspoon granulated sugar 5 ounces baby spinach 1 tablespoon lime juice, plus lime wedges for serving 2 cups steamed white or brown rice, or 12 ounces cooked brown rice noodles, for serving Preheat oven to 425. Using the small holes of a box grater, or a micro-plane, grate the ginger, garlic, and jalapeño (or finely chop them by hand). Transfer half to a large bowl and set the rest aside. To the large bowl, add the chicken, finely chopped cilantro, 2 tablespoons fish sauce (if using), egg (or aquafaba), breadcrumbs and 1 teaspoon salt. Use your hands or a fork to fully combine but do not overmix. Use your hands or an ice cream scoop to form 2-inch meatballs (about 2 ounces each). Place on a baking sheet, lined with parchment paper or foil. Bake until browned (meatballs may not be cooked through), 7-8 minutes.
    [Show full text]
  • Soup at the Distinguished Table in Mexico City, 1830-1920
    SOUP AT THE DISTINGUISHED TABLE IN MEXICO CITY, 1830-1920 Nanosh Lucas A Thesis Submitted to the Graduate College of Bowling Green State University in partial fulfillment of the requirements for the degree of MASTER OF ARTS May 2017 Committee: Amílcar Challú, Committee Co-Chair Franciso Cabanillas, Committee Co-Chair Amy Robinson Timothy Messer-Kruse © 2017 Nanosh Jacob Isadore Joshua Lucas All Rights Reserved iii ABSTRACT Amílcar Challú, Committee Co-Chair Francisco Cabanillas, Committee Co-Chair This thesis uses soup discourse as a vehicle to explore dimensions of class and hierarchies of taste in Mexican cookbooks and newspapers from 1830-1920. It contrasts soups with classic European roots, such as sopa de pan (bread soup), with New World soups, such as sopa de tortilla (tortilla soup) and chilaquiles (toasted tortillas in a soupy sauce made from chiles). I adopt a multi-disciplinary approach, combining quantitative methods in the digital humanities with qualitative techniques in history and literature. To produce this analysis, I draw from Pierre Bourdieu’s work on distinction and social capital, Max Weber’s ideas about modernization and rationalization, and Charles Tilly’s notions of categorical inequality. Results demonstrate that soup plays a part in a complex drama of inclusion and exclusion as people socially construct themselves in print and culinary practice. Elites attempted to define respectable soups by what ingredients they used, and how they prepared, served, and consumed soup. Yet, at the same time, certain soups seemed to defy hierarchical categorization, and that is where this story begins. iv To Lisa and Isadora Lucas. Thank you for your sacrifices.
    [Show full text]
  • 15 Insanely Delicious Soups You Can Make in a Crockpot Free Printable Recipes and Grocery List Below
    15 Insanely Delicious Soups You Can Make in a Crockpot Free printable recipes and grocery list below Recipe List 1. Zuppa Toscana with Sweet Potatoes 2. Garden Vegetable Soup with Pesto (Panera Copycat) 3. Hamburger Vegetable Soup from when I made 10 freezer meals in one hour 4. Chicken Soup with Mexican Seasonings 5. Beef Barley Stew from Live Simply 6. Meatball Vegetable Soup 7. Beans & Greens (vegetarian) 8. Sausage Spinach Tomato Soup (YUM) 9. Ham & Pinto Bean Soup 10. Simple Lasagna Soup (add meatballs for a heartier soup) 11. Italian Wedding Soup 12. Meatball Soup with Tons of Veggies from my Trader Joe’s crockpot recipes (my new fave) 13. Vegetarian Black Bean Soup 14. Easy French Onion Soup 15. Turkey White Bean and Kale Soup For more information, visit www.NewLeafWellness.biz 1 1. Zuppa Toscana with Sweet Potatoes Recipe from New Leaf Wellness Yields: 6 servings Ingredients • 1 pound ground spicy sausage • 3 sweet potatoes (about 1 ½ pounds), washed and sliced (no need to peel) • 1 bunch of kale, washed and chopped • 1.5 teaspoons fennel seeds • 1.5 teaspoons paprika • 1 teaspoon black pepper • 1 teaspoon onion powder • 1 teaspoon garlic powder • 64oz chicken broth (8 cups) (not needed until day of cooking) • 1 cup heavy cream (or half and half) (not needed until day of cooking) Materials • 1 gallon-sized plastic freezer bag To Freeze and Cook Later 1. Label your freezer bag with the name of the recipe, cooking instructions, and “use-by” date. 2. Add ingredients except chicken broth and heavy cream to your freezer bag.
    [Show full text]
  • Bank Kalori.Pdf
    i) BUKAN VEGETARIAN NASI, MI, BIHUN,KUETIAU DAN LAIN- LAIN Makanan Hidangan Berat (g) Kalori (kcal) Rujukan Bihun bandung 1 mangkuk 450 490 NC Bihun goreng 2 senduk 150 260 NC Bihun goreng ala Cina 2 senduk 150 240 NP Bihun goreng putih 2 senduk 120 200 NP Bihun hailam + sayur + ayam 1 mangkuk 250 350 NP Bihun kantonis + sayur + ayam 1 pinggan 280 430 NP Bihun kari + sayur + ayam 1 mangkuk 250 330 NP Bihun latna + sayur + ayam 1 mangkuk 250 380 NP Bihun rebus + sayur + ½ biji telur rebus 1 mangkuk 250 310 NP Bihun Soto 1 mangkuk cina 130 50 NP NC Bihun sup + sayur + hirisan ayam 1 mangkuk 250 150 (perkadar an) Bihun tom yam + sayur + ayam 1 mangkuk 250 230 NP braised egg noodles Szechuan style 1 senduk 50 90 Bubur ayam Atlas + (2 sudu makan ayam + 2 sudu makan lobak 1 mangkuk 250 150 NC merah) Bubur daging Atlas + (2 sudu makan daging + 2 sudu makan lobak 1 mangkuk 250 150 NC merah) Bubur ikan Atlas + (1 sudu makan ikan merah + 2 sudu makan 1 mangkuk 250 110 NC lobak merah) Bubur nasi (kosong) 1 cawan 170 70 Atlas Chap chye 1 senduk 60 50 NP Char kuetiau 2 senduk 120 230 NP Fried cintan noodle 1 senduk 60 100 Ketupat nasi 5 potong 200 215 NP Kuetiau bandung 1 mangkuk 320 380 NC Kuetiau goreng 2 senduk 150 280 NC Kuetiau hailam + sayur + ayam 1 mangkuk 250 380 NP Kuetiau kantonis + sayur + ayam 1 pinggan 280 410 NP Kuetiau kari + sayur + ayam 1 mangkuk 250 320 NP Kuetiau latna + sayur + ayam 1 mangkuk 250 320 NP NC Kuetiau sup 1 mangkuk 320 180 (perkadar an) Kuetiau tom yam + sayur + ayam 1 mangkuk 250 210 NP Laksa + sayur + ½ biji telur
    [Show full text]
  • Kosher by Design Series Recipe Index
    i i AN INDEX OF ALL RECIPES FROM THE KOSHER BY DESIGN SERIES An Index of All Current Recipes from the Kosher by Design Series Table of Contents Appetizers 2 Fish 8 Breads 4 Meat 9 Breakfasts 4 Poultry 10 Building Block Recipes 4 Salads 12 Dairy & Pasta 4 Side Dishes 13 Desserts 6 Slow Cookers 15 Drinks 8 Snacks 15 Soups 16 BOOK KEY: KBD: KOSHER BY DESIGN KBDKITK: KOSHER BY DESIGN KIDS IN THE KITCHEN KBDE: KOSHER BY DESIGN ENTERTAINS KBDSOT: KOSHER BY DESIGN SHORT ON TIME PBD: PASSOVER BY DESIGN KBDLU: KOSHER BY DESIGN LIGHTENS UP KBDTT: KOSHER BY DESIGN TEENS AND 20-SOMETHINGS Ever since I was in high school, I have carried a “red book.” Some years it is black, other years blue or green, but it is always called my red book. It is my calendar, in which I carefully record all appointments, commitments, to-do lists, birthdays — basically every move I make. I anxiously check off items each day or carefully carry them over if they went unaccomplished. I look forward to each June, when I get to start fresh in a clean planner and love looking back at my life, day-by-day, through all my past ones. Technology passed me by and I could not care less. I ignore the sad stares I receive from Blackberry users as they check out my over-stuffed red book. Being organized has always been a large part of who I am as a person, wife, and working Mom. Anything that saves time or helps me re-group is a good thing.
    [Show full text]
  • Pho — Noodle Soup Curry Dishes
    STARTERS PHO — NOODLE SOUP SPECIAL DISHES SPRING ROLL (1) SPICY BEEF SOUP 11.95 SAIGON CREPE Marinated pork, vermicelli, onion, carrots and spices wrapped in rice paper and Lightly curried crepe filled with bean sprouts, pork, prawns and onions fried crispy. Served with nuoc mam sauce 4.50 SPICY MEATBALL SOUP 11.95 Served with lettuce, cucumber, basil and nuoc mam sauce 13.50 SHRIMP SALAD ROLL (1) SPICY BEEF & MEATBALL SOUP 11.95 SEAFOOD HOT POT Lettuce, shrimp, rice noodles, bean sprouts, cucumber and fresh basil wrapped Cod fish, tiger prawns, calamari and fresh vegetables cooked in a hot pot with spicy chili garlic sauce. in rice paper. Served with peanut sauce 3.75 CHEF’S SPECIAL 12.95 Served with steamed rice 14.95 Steak, tendon, tripe, meatballs & rice noodles GARLIC PORK SALAD ROLL (1) MOM’s SPECIAL Lettuce, Vietnamese ham, rice noodles, bean sprouts, cucumber and fresh basil VIETNAMESE HOT & SOUR SOUP A truly unique and authentic combination of garlic, ginger, lemongrass, wrapped in rice paper. Served with peanut sauce 3.95 Pineapple, tomatoes, onions & spices cooked hoisin and 5 spice in this house made sauce 13.95 in our hot and sour broth Chicken 11.95 Seafood 12.95 PRAWN ROLLS (2) CRISPY NOODLES WITH SEAFOOD Tiger prawns and marinated ground pork wrapped in rice paper and fried Cod fish, prawns, squid and vegetables stir-fried and served over crispy egg noodles 14.95 crispy. Served with nuoc mam dipping sauce 7.95 BEEF NOODLE SOUP 10.95 SHRIMP ON SUGARCANE (2) MEATBALL SOUP 11.95 GINGER CHICKEN HOT POT Blended shrimp meat lightly seasoned with oyster sauce and spices.
    [Show full text]
  • Rice Noodle Beef Soup *
    The Viet Nam Authentic Vietnamese Cuisine RICE NOODLE BEEF SOUPS ● PHO 1. Tai MEDIUM RARE EYE ROUND BEEF 1A. Tom FRESH SHRIMP 2. Tai Nam MEDIUM RARE EYE ROUND BEEF, FLANKS 3. Dac Biet MEDIUM RARE EYE ROUND BEEF, FLANKS, TENDONS, 1 BEEF TRIPE & MEAT BALL 4. Bo Vien BEEF MEATBALLS 4A. Soup Bo Vien BEEF MEATBALL SOUP W/O NOODLES 5. Ga SHREDDED CHICKEN BREAST 6. Tai Nam Gan Sach MEDIUM RARE EYE ROUND BEEF, FLANKS, TENDONS & BEEF TRIPE 7. Tai Chin Nam Gan WELL DONE EYE ROUND BEEF, FLANKS, TENDONS 8. Nam Gan FLANKS, TENDONS 8A. Do Bien SEAFOOD SOUP W. SHRIMP, FISH BALLS, SQUID & CRAB MEAT 8B. Bun Bo Hue *HOT & SPICY LEMONGRASS SOUP W. FLANKS & VIETNAMESE HAM 8B NOODLE SOUPS ● HU TIEU 26. Hu Tieu Ga SHREDDED CHICKEN BREAST W. RICE NOODLES IN CHICKEN BROTH 27. Hu Tieu Tom SHRIMP W. RICE NOODLES IN CHICKEN BROTH 28. Hu Tieu Mi SLICED BBQ PORK, FISH PIE & SHRIMP W. 26 EGG & RICE NOODLES IN CHICKEN BROTH 28A. Mi Vit ROASTED DUCK & CHINESE BROCILLI W. EGG NOODLE IN CHICKEN BROTH 29. Mi Thap Cam SLICED BBQ PORK, FISH PIE, SHRIMP & SQUID W. EGG NOODLES IN CHICKEN BROTH 30. Hu Tieu Bo Kho VIETNAMESE BEEF STEW W. RICE NOODLE 30A. Mi Bo Kho VIETNAMESE BEEF STEW W. EGG NOODLE 30B. Hu Tieu Do Bien SEAFOOD W. RICE NOODLE IN CHICKEN BROTH (Shrimp, squid, fish ball & crab meat) 30C. Mi Do Bien SEAFOOD W. EGG NOODLE IN CHICKEN BROTH (Shrimp, squid, fish ball & crab meat) 31. Hu Tieu Bo Vien BEEF MEATBALLS W.
    [Show full text]
  • Ipoh Echo Issue
    FREE COPY PP 14252/10/2012(031136) 30 SEN FOR DELIVERY TO YOUR DOORSTEP – February 16 - 29, 2020 ASK YOUR NEWSVENDOR ISSUE 321 What’s so Special about BELUM? By Vivien Lian Blooming Rafflesia nly two hours north of Ipoh lies one of Peninsular Malaysia’s natural treasures, a hotspot for biodiversity in Malaysia hosting Odiverse ecosystems and habitats for the many species of flora and fauna of which many of them are endemic, rare, vulnerable or otherwise threatened in Malaysia and the region. FULL STORY ON PAGES 2 & 6 Enormous old tree in Temenggor Wild civet Khong Island YOUR VOICE IN THE COMMUNITY 2 IE321 February 16 - 29, 2020 www.ipohecho.com.my Ipoh Echo Foodie Guide Ipoh Echo Something for everyone, from the intrepid to the laid back 2 Pillbox Jahai tribe of Orang Asli oyal Belum is famous for its state park which was With a variety of waterfalls, indigenous villages, gazetted as a protected area on May 3, 2007, under salt-licks, interesting plants, animals and insects, there Rthe Perak State Parks Corporation Enactment is much to do and it is this rich biodiversity that attracts 2001. The 130-million-year-old rainforest covering local and foreign visitors who flock to Royal Belum. 117,500 hectares is amongst the oldest in the world, vying Salt licks are natural salt deposits which animals for seniority with the forests of the Amazon, Congo, and regularly lick to get their much-needed mineral others. sustenance. Wild animals often leave their faeces around Consisting mainly of primary forests, it boasts the place to mark their territory.
    [Show full text]