Divine Flavored Catering (New York) Catering Menu
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Organizations Certified by Intertek
Page 1 of 39 Organizations certified by Intertek update 30-6-2016 NO Program Name Address Certscope Status 45 Moo 1, Petchkasem Rd., T. Yaicha, A. 1 GMP&HACCP Thai Watana Rice Product Co., Ltd. Sampran Nakornpathom Thailand Manufacture of Noodle Products and Frozen Rice Stick. Certified Manufacture of Essential Oils and Natural Extracts. (Mangosteen Extract, Sompoi Extract, Leech Lime Juice Concentrated, Coffee Extract, Koi Extract, Licorice Extract, Thai-China Flavours and Fragrances Industry Co., 99 Moo 2, Lat Bua Luang, Phra Nakhon Thongpanchang Extract, Chrysanthemum Extract, Nut 2 GMP&HACCP Ltd. Si Ayutthaya 13230 Grass Extract, Pueraria Extract, Ginseng Extract) Certified Frozen Soup & Sauce, Frozen Pasteurized Egg, Chili Sauce, Ketchup, Various Dipping Sauce, Oyster Sauce and Sauce in Hermetically Sealed Container, Fish Sauce, Fish Sauce Powder, Soy Sauce Powder, Processed Vegetable, Mixed Salad, Soy Sauce, Cooking Sauce, Dipping Sauce, Vinegar & Vinegar Drinks, Salad Cream & Mayonnaise, 55 Moo. 6 T. Lumdin, A. Muang, Salad Dressing, Seasoning Paste, Oil Food Release and 3 GMP Kewpie (Thailand) Co.,Ltd. Ratchaburi 70000 Bread Spread. Certified Manufacturing of Cracker Products including Shrimp Cracker with Pork Floss, Shrimp Cracker with Chicken Floss, Rice Cracker with Pork Floss, Rice Cracker with 21 Moo 17, T.Lumlukka, A.Lumlukka, Chicken Floss, Propped Rice Cracker with Pork Floss, 4 GMP Marut and Khanom Siriphan Ltd.,Part. Phathumthani 12150 Crispy Pork Floss, Crispy Rolled Biscuit with Pork Floss Certified Office : 2/11 Bhisarn Suntornkij Rd., Sawankaloke, Sukhothai 64110 Factory: 61/4 Phichai Rd., Sawankaloke, Manufacturing of Soy Bean Oil, Soy Bean Meal and Full Fat 5 GMP&HACCP P.A.S. -
An Experience in African Cuisine
AFRICAN FOOD SAFARI I will not provide you with hundreds of recipes I will introduce you to two or AN EXPERINCE IN three common to the regions of Nigeria, AFRICAN CUISINE Sudan, Ghana, Mali, Niger, Chad, Ivory Coast, Cameroon and surrounding Before you obtain your visa, buy and areas of the central part of Africa. pack your sun hat, Danhiki or Neru shirts, safari shorts, sunglasses, I will not spend time in this book on sunscreen, sun dresses and mosquito dishes that reflect Egypt, Morocco, nets, etc., I suggest that to you: Libya and Algeria due to the fact that these parts of North and North East Prepare yourself not only mentally, Africa are familiar with Mediterranean but physically as well, because the and Arabian based foods. most important thing that you have to internalize is that the type of food and For example, should you be in Angola, its preparation is: a little bit, somewhat there is a prevalence of Portuguese different, and most significantly, very, food. very different from what you are In Kenya, Tanzania and Somalia there accustomed to. is a drift into the East Indian Cuisine. South Africa drifts into the English Be prepared for this fact: None of the cuisine and The Congo, Belgium following foods are on the menu during cuisine. our safari: There is no cannelloni, tortellini, tamales, tortillas empanadas, Take your camera with you and let masala, rotis, shrimp fried rice or us go on a Safari. Don’t worry about samosas! Not even feta cheese! the lions, elephants, giraffes, hippos, cheetahs and rhinos. -
African Jollof Rice
African Jollof Rice 400ml passata 3 tablespoons tomato purée 2 fresh red chillies, seeds removed 2 onions, chopped 2 red peppers, seeds removed and roughly chopped 8 garlic cloves, peeled 3 tablespoons fresh rosemary leaves 1 tablespoon fresh thyme leaves 2 teaspoons ground coriander 1½ teaspoons sweet smoked paprika 50ml olive oil 150g cherry tomatoes, halved 800ml vegetable stock 2 bay leaves 500g long-grain rice, rinsed 2 tablespons sunflower oil 2 ripe plantains, peeled and thickly sliced Small handful of coriander leaves, roughly chopped Sea salt and freshly ground black pepper Put the passata, tomato purée, chillies, onions, peppers, garlic, rosemary, thyme, ground coriander and paprika in a blender or food processor and blend until smooth. Heat the olive oil in a large saucepan over a medium heat. Add the cherry tomatoes and the blended tomato sauce. Bring to the boil, then reduce the heat slightly and simmer for 5 minutes, stirring occasionally. Add the stock, bay leaves, rice, 1½ teaspoons salt and a large pinch of black pepper. Stir to combine and bring to the boil. Reduce the heat and simmer for 10–12 minutes, stirring frequently to prevent the rice from sticking, until the rice is cooked through. Turn off the heat, cover with the lid and leave to steam for 15 minutes without removing the lid. Meanwhile, heat the sunflower oil in a frying pan over a medium heat. Fry the plantain for a few minutes on each side until golden and tender. Spoon the jollof rice onto warmed plates and add the plantain on the side. -
The Food Timeline
Culinary History Timeline is a listing of the culinary history timeline with article and/or information resources. http://www.foodtimeline.org/food1.html http://food.oregonstate.edu/ref/culture/ CULTURAL AND HISTORICAL ASPECTS OF FOODS (zu jedem Stichwort- entweder link / oder – Text) http://www.foodtimeline.org/foodfaqa.html Ever wonder what the Vikings ate when they set off to explore the new world? How Thomas Jefferson made his ice cream? What the pioneers cooked along the Oregon Trail? Who invented the potato chip...and why? Welcome to the Food Timeline. Food history is full of fascinating lore and contradictory facts. Historians will tell you it is not possible to express this topic in exact timeline format. They are quite right. Everything we eat is the product of culinary evolution. On the other hand? It is possible to place both foods and recipes on a timeline based on print evidence and historic context. This is what we're all about. About culinary research. P:\Frei_OltersdorfU\eTexte\Ernährungsverhalten - Daten\Ernährungsgeschichte\The food time line.doc American culinary traditions & historic surveys ---Americans at the Table: Reflections on Food and Culture, U.S. Dept. Of State ---Eating in the 20th Century, U.S.Dept. of Agriculture ---Historic American Christmas Dinner Menus ---Historic American Thanksgiving Dinner Menus ---Key Ingredients: America By Food, Smithsonian Insitution ---Not by Bread Alone: America's Culinary Heritage, Cornell Universty ---America the Bountiful, University of California at Davis ---An American Feast: Food, Dining and Entertainment in the United States (1776-1931) ---Cultural Diversity: Eating in America, Ohio State University ---Picnics in America ---School lunches ---State foods, need to cook something up for a school report? Military rations ---U.S. -
Organizations Certified by Intertek การผลิตผลิตภัณฑ์อาหารและเครื่อ
Page 1 of 40 Organizations certified by Intertek การผลติ ผลติ ภณั ฑอ์ าหารและเครอื่ งดมื่ (ISIC Code 15) update 21-04-2020 Certification NO TC Program Name Address Issue date Expiry date Status Scope number 1 83 HACCP&GMP Thai-China Flavours and Fragrances Industry Co., 99 Moo 2, Lat Bua Luang, Phra Nakhon Si Manufacture of Essential Oils and Natural Extracts. 24041107012 7th September 2018 8th September 2020 Certified (Codex) Ltd. Ayutthaya 13230 (Mangosteen Extract, Sompoi Extract, Leech Lime Juice Concentrated, Coffee Extract, Koi Extract, Licorice Extract, Thongpanchang Extract, Chrysanthemum Extract, Nut Grass Extract, Pueraria Extract, Ginseng Extract) 2 88 HACCP&GMP N.E. Agro Industry Company Limited 249 Moo 2, Ban Tanong Thown, T.Viengcom, Manufacture of Brown Sugar. 24041812004 25th March 2019 24th March 2022 Certified (Codex) A.Kumphawapi, Udonthani Province 41110 Thailand 3 113 HACCP&GMP OSC Siam Silica Co., Ltd. 6I-3A Road, Maptaphut Industrial Estate, T. MANUFACTURE OF SILICON DIOXIDE. 24040911002 11th July 2018 31st August 2021 Certified (Codex) Maptaphut, A. Muang, Rayong 21150 Thailand 4 205 HACCP&GMP P.A.S. Export & Silo Co., Ltd. Office : 2/11 Bhisarn Suntornkij Rd., Sawankaloke, MANUFACTURING OF SOY BEAN OIL. 24041411002 6th August 2017 10th August 2020 Certified (Codex) Sukhothai 64110Factory: 61/4 Phichai Rd., Sawankaloke, Sukhothai 64110 5 319 HACCP&GMP Bangkok Lab & Cosmetic Co., ltd. 48/1 Nongshaesao Road, Moo 5, Tumbon Namphu, MANUFACTURE OF DIETARY SUPPLEMENT PRODUCTS 24061502004 9th September 2019 8th September 2022 Certified (Codex) Ampur Meung, Ratchaburi 70000 Thailand (POWDER : CALCIUM, COLLAGEN AND FIBER/ TABLET : CALCIUM AND COLLAGEN/ CAPSULE : CHITOSAN) 6 510 HACCP&GMP Sahachol Food Supplies Co., Ltd. -
Spice Bridge Food Hall Is Helping Immigrant and Refugee Women Business Owners Turn Their Restaurant Dreams Into Reality
seattletimes.com/life/ | SUNDAY, OCTOBER 4, 2020 | E1 MORE ON THE SEATTLETIMES.COM Distanced fun Ski season 2020 MIX Activities for when How local ski areas Know of a restaurant that will be open Thanksgiving Day? Tell us here: the rain comes >E8 will face COVID >E9 TRAVEL | ARTS | FOOD | BOOKS st.news/Thanksgiving-food Usingfoodto build bridges FOOD | Tukwila's new Spice Bridge Food Hall is helping immigrant and refugee women business owners turn their restaurant dreams into reality A SELECTION OF DISHES (clockwise from top left) WUHA serves Ethiopian food, like this vegetari- an injera roll, at Spice Bridge in Tukwila. Seatango offers chick- en breasts marinated in chimichurri at Spice Bridge Food Hall. Moyo Kitchen offers tandoori chicken, cha- pati, pilau rice and goat stew on this plate. On the menu of Theary By JACKIE VARRIANO and coffee, but perhaps the best part is the South King County with everything from Cambodian Foods at Seattle Times food writer sound of laughter from women chatting. permit assistance and marketing guidance Spice Bridge in Tuk- Photos by ERIKA SCHULTZ Kara Martin, program director for the to rent subsidies and mentoring. wila, find stuffed Seattle Times staff photographer Food Innovation Network (FIN), gestures to FIN is a program of Global to Local, a the ceiling, remarking on the need to get SeaTac-based nonprofit organization fo- chicken wings with ight streams through the win- some sound baffles, but for now the sym- cused on ensuring equitable opportunities bacon. dows at the new Spice Bridge phony of laughter is the welcome sound of for healthy lives for the residents of South At Jazze’s, you can Food Hall in Tukwila, further success. -
The Food and Culture Around the World Handbook
The Food and Culture Around the World Handbook Helen C. Brittin Professor Emeritus Texas Tech University, Lubbock Prentice Hall Boston Columbus Indianapolis New York San Francisco Upper Saddle River Amsterdam Cape Town Dubai London Madrid Milan Munich Paris Montreal Toronto Delhi Mexico City Sao Paulo Sydney Hong Kong Seoul Singapore Taipei Tokyo Editor in Chief: Vernon Anthony Acquisitions Editor: William Lawrensen Editorial Assistant: Lara Dimmick Director of Marketing: David Gesell Senior Marketing Coordinator: Alicia Wozniak Campaign Marketing Manager: Leigh Ann Sims Curriculum Marketing Manager: Thomas Hayward Marketing Assistant: Les Roberts Senior Managing Editor: Alexandrina Benedicto Wolf Project Manager: Wanda Rockwell Senior Operations Supervisor: Pat Tonneman Creative Director: Jayne Conte Cover Art: iStockphoto Full-Service Project Management: Integra Software Services, Ltd. Composition: Integra Software Services, Ltd. Cover Printer/Binder: Courier Companies,Inc. Text Font: 9.5/11 Garamond Credits and acknowledgments borrowed from other sources and reproduced, with permission, in this textbook appear on appropriate page within text. Copyright © 2011 Pearson Education, Inc., publishing as Prentice Hall, Upper Saddle River, New Jersey, 07458. All rights reserved. Manufactured in the United States of America. This publication is protected by Copyright, and permission should be obtained from the publisher prior to any prohibited reproduction, storage in a retrieval system, or transmission in any form or by any means, electronic, mechanical, photocopying, recording, or likewise. To obtain permission(s) to use material from this work, please submit a written request to Pearson Education, Inc., Permissions Department, 1 Lake Street, Upper Saddle River, New Jersey, 07458. Many of the designations by manufacturers and seller to distinguish their products are claimed as trademarks. -
Pattaya Thai & Sushi
Pattaya Thai & Sushi Welcome to Pattaya! Pattaya is a family owned and operated Thai restaurant that has been providing traditional recipes passed down from mother to son to NWA since 2009. Using only the finest ingredients to prepare every dish, we are able to create a blend of taste sensations that we grew up with and love. If this is your first time with us, please be sure to ask your server to help with the menu. Many dishes can be customized to suit your needs. Thank you for joining us today! You are now a part of the Pattaya Family! Starters A1 A2 A4 A7 A1. Fried Spring Rolls (4) A9. Chicken Teriyaki chicken, glass noodle, mixed vegetables, lettuce, sesame 5.5 sweet and sour sauce 5.5 A11. Fried Shrimp Tempura (5) A2. Fresh Spring Rolls sweet and sour sauce 8 shrimp, chicken, lettuce, carrots, rice noodle, bean sprout, rice paper, sweet chili and peanut sauce 6.5 A13. Fried Vegetarian Spring Rolls (4) (V) mixed vegetables, glass noodle, sweet A3. Fried Egg Rolls (4) and sour sauce 5.5 pork, cabbage, onions, carrots, sweet and sour sauce 5.5 A15. Fried Thung Thong (8) chicken, sweet and sour sauce 6.5 A4. Fried Wontons (Crab Rangoon) (4) crab, onions, cream cheese, sweet and sour sauce A16. Pattaya Chicken Wings 5.5 house-marinated, garlic, sweetness, saltiness 5 pcs - 8 8 pcs - 11 A5. Fried Tofu (6) (V) sweet and sour sauce 5 A6. Steamed or Fried Dumplings (4) chicken, bamboo shoot, carrots, green pea, garlic, chef’s special sauce 6 A7. -
Balanced Menus Recipe Toolkit
Welcome to the Balanced Menus Recipe Toolkit. This toolkit contains entrée recipes submitted by health care facilities across the country to assist you in providing nutritious, delicious meals to your patients, visitors, and staff as you participate in the Balanced Menus Challenge ENTRÉE RECIPES Acorn Squash with Wild Rice Pilaf Akara (Black Eyed Pea Fritters) Asparagus and Ricotta Cheese Quesadillas Baked Tilapia Fresco Bean and Kale Soup Chicken Chili with White Beans Chicken Primavera Dal Tadka Good Shepherd Chili Grilled Chicken Quinoa Pilaf Herb Crusted Trout Iranian Stuffed Tomatoes Jewish Stuffed Cabbage Rolls Organic Asian Pear Salad Oven Poached Salmon Pumpkin Chili Quinoa Garbanzo Bean Tabbouleh Seared Sea Bass over Bulgur Wheat with Lemon Vinaigrette Southwestern Stuffed Peppers Spinach Corn Casserole Tofu Steaks with Red Pepper Sauce Vegan Pasta Primavera Vegetable Tofu Stir Fry Vegetarian Meatloaf Wild Rice Mushroom Soup Whole Wheat Fettuccini with Winter Greens Enjoy these recipes as you work to create foodservice operations that are healthy for people, your community, and our environment! Developed by Members of the Sustainable Foods in Health Care taskforce A network relationship of the American Dietetic Association’s Hunger and Environmental Nutrition Dietetic Practice Group and Health Care Without Harm. Acorn Squash Stuffed with Wild Rice Pilaf Recipe provided by: Good Shepherd Health Care Center Serving size: ½ squash + ¾ C stuffing Ingredients for: 50 Servings Measurement Ingredients Acorn Squash 25 Acorn squash, cut -
The Africa Project a PROGRAM of the ASSOCIATION of YALE ALUMNI
The Africa Project A PROGRAM OF THE ASSOCIATION OF YALE ALUMNI YAMORANSA AND ACCRA, GHANA July 27 – August 7, 2012 (Extension to August 10 – North Ghana) Half NEWSLETTER June 2012 Table of Contents FUN STUFF ............................................................................................................... 1 HARD WORK ........................................................................................................... 1 CHOW TIME! ............................................................................................................ 2 ACTION ITEMS OR WHAT YOU NEED TO DO NOW! ....................................... 4 Fun stuff The purpose of this Newsletter is to let you know that iif you are in town, sometime within the next week you should receive your package of travel goodies from AYA. It should contain: - A hat - A tourbook - A Participant Directory - A bag - Two Luggage Tags - And a Packing List Please bring all the items except the packing list with you on the trip – naturally the luggage tags should be put to their proper use right away. If you have not received the package by July 1, please contact Joao at [email protected] to let him know. Hard Work Thank you to all of those, which is most of you, who have been working so hard to prepare for your projects. Today I received a long list of students – this will be amazing. I will send the list to the education and athletics groups as I soon as I know from Kwame whether we make the class sections or if they will do that. If I haven’t heard by tomorrow, I will send it as is (don’t be overwhelmed – this is opportunity!) Keep those emails flying… The Africa Project NEWSLETTER #5 June 2012 Chow Time! What kind of food will you be eating in Ghana? Wikipedia can tell you all about it with some small annotations from us… There are diverse traditional dishes from each ethnic group, tribe and clan from the north to the south and from the east to west. -
ED079230.Pdf
1110 1.4 111111-6- MICROCOPY RESOLUTIONr_TEST CHART NAION AL' BUREAU. OVSAMONIDS-1963!,- DOCUMENT RESUME ED 079 230 SP 006 016 TITLE Schools Are People..An Anthology of Stories Highlighting the Human Drama of Teaching and Learning. INSTITUTION National Education Association, Washington, D.C. PUB DATE 71 NOTE 203p. AVAILABLE FROMNEA Publication-Sales Section, 1201 Sixteenth Street, N. _W., Washington; D. C. 20036 (Stock Now 381-11960 $3.50) EDRS PRICE MF-$0.65 BC Not Available from EDRS. DESCRIPTORS Classroom Environment; *Fiction; *Literary Perspective; *Student Teacher Relationship; *Teacher Education ABSTRACT This is a collectiqn of stories written by novelists, educators, and short story writers._It is designed to allow the teacher to experience vicariously the successes and failures of their counterparts' through fiction. The stories are about students and teachers in and out of the classroom setting._Included are such noted writers as Shirley Jackson, Harper-Leer-James Michener, Claude Brown, Jesse Stuart, and others. (JB) r I FILMED FROM BEST AVAILABLE COPY NOV21 1972 An Anthology of Stories Highlighting the Human Drama of Teaching and Learning From TODAY'S EDUCATION: NEA JOURNAL and Other Sources nea NATIONAL EDUCATION ASSOCIATION U.5 DEPARTMENT OF HEALTH, "PERMISSION TO REPRODUCE THISCOPY. EDUCATION A WELFARE RIGHTEO MATERIAL HAS BEENGRANTED BY NATIONAL INSTITUTEOF , EDUCATION THIS DOCUMENT HAS BEEN REPRO 14/E4 DUCE() EXACTLY AS THE PERSON OR RECEIVED FROM ATING IT POINTSORGANIZATION OF ORIGIN TO ERIC AND ORGANIZATIONS VIEW OR OPINIONS OPERATING STATED DO NOT UNOER AGREEMENTS WITH THE SENT OFFICIAL NATIONALNECESSARILY REPRE NATIONAL IN- INSTITUTE OF STITUTE OF EDUCATION. FURTHERREPRO. EDUCATION POSITIONOR POLICY RUCTION OUTSIDE THE FRIGSYSTEM RE. -
Nigerian Jollof Rice with Fried Plantain (Dodo) and Grilled Chicken for Christmas!
Nigerian jollof rice with fried plantain (dodo) and grilled chicken for Christmas! Nigeria is an African country which is extremely rich in cultural diversity. With over two hundred different ethnic groups and local languages, one can easily imagine the variety of dishes that emerge from such a country. Every ethnic group has a few special meals but there is one meal which brings the entire nation together especially during Christmas. We call it ‘Nigerian Jollof Rice’. Several African countries have their own style of Jollof rice but Nigerian jollof is very special in its own way. For a complete experience, this meal is served with fried ripe plantain (popularly known as ‘dodo’ in western Nigeria), and fried chicken or turkey. Here, I will explain the process of preparing the Nigerian jollof rice with dodo and grilled chicken. Dikachi Chizim TUBAF Student from Nigeria Recipe Ingredients (for four servings) Rice Chicken • 1kg of rice • 1 kg of chicken • 1 large onion (diced) • 1 large onion (diced) • 200 ml of sunflower oil or vegetable oil • 1 teaspoon of ginger and garlic • 4-5 medium-sized fresh plum tomatoes paste • 2 large bell peppers • 2 seasoning cubes • 200g of tomato paste • 1 tablespoon of dried, grounded pepper • 5-8 pieces of fresh Pepper or 1 • 1 teaspoon of curry powder tablespoon of dried, grounded pepper • ½ teaspoon of dried thyme leaves • 2 seasoning cubes • ½ teaspoon of rosemary leaves • 1 tablespoon of curry powder (optional) • 1 teaspoon of dried thyme leaves • ½ teaspoon of turmeric powder • 2 dried bay leaves (optional) • 1 teaspoon of rosemary leaves • Salt to taste (optional) Plantain • 4 ripe plantains (peeled and diced • 1 teaspoon of turmeric powder (optional) or sliced) • 2 teaspoons unsalted butter (optional) • 400 ml of sunflower oil or • Salt to taste vegetable oil (depending on the size of the pan) Directions • Step 1: Place the chicken in a pot of water over medium heat.