Aperitivos – Appetizers
Total Page:16
File Type:pdf, Size:1020Kb
Load more
Recommended publications
-
Ed 395 677 Title Institution Spons Agency Pub Date Note
DOCUMENT RESUME ED 395 677 PS 024 219 TITLE Good Nutrition Promotes Health: Guide for Parent Nutrition Education. INSTITUTION Administration for Children, Youth, and Families (DHHS), Washington, DC. Head Start Bureau.; American Home Economics Association, Washington, D.C.; Food and Consumer Service (DOA), Washington, DC. SPONS AGENCY Kraft General Foods Foundation, Glenview, IL. PUB DATE Oct 94 NOTE 143p.; Accompanying videotapo not available from ERIC. Spanish-Language calendar printed in many colors. PUL TYPE Guides Non-Classroom Use (055) Multilingual/Bilingual Materials (171) LANGUAGE English; Spanish EDRS PRICE MF01/PC06 Plus Postage. DESCRIPTORS Cultural Relevance; Food Standards; Hispanic American Culture; *Hispanic Americans; Latin American Culture; *Latin Americans; *Mexican Americans; *Nutrition Instruction; Parent Education; Preschool Education; Puerto Rican CuLture; *Puerto Ricans; Spanish IDENTIFIERS American Home Economics Association; Head Start Program Performance Standards; *Project Head Start ABSTRACT The purpose of this manual is to guide users of the nutrition education project produced by Padres Hispanos en Accion por Una Sana Generacion (Hispanic Parents in Action for a Healthy Generation). The project provides nutrition education materials to trainers who provide nutrition counseling to parents of Head Start children. The project has two goals: (1) to provide culturally specific nutrition information to three Hispanic populations within Head Start including Mexican-Americans, Puerto Ricans, and Central Americans; and (2) to strengthen the nutrition education and parent involvement components of Head Start. The materials produced by the project include three Spanish-language nutrition education videos specific to the three target cultural groups. A Spanish-language calendar was also produced to aid in nutritious menu planning and includes nutrition tips for parents and recipes drawn from the targe: cultural groups. -
2021 February - FISH & SHELLFISH FREE MENU GSD INTERNATIONAL SCHOOL COSTA RICA MONDAY TUESDAY WEDNESDAY THURSDAY FRIDAY 1 2 3 4 5 SPAIN
2021 February - FISH & SHELLFISH FREE MENU GSD INTERNATIONAL SCHOOL COSTA RICA MONDAY TUESDAY WEDNESDAY THURSDAY FRIDAY 1 2 3 4 5 SPAIN Macaroni a la italiana Cream of spinach soup Potatoes a la marinera Chickpea salad Vegetables bits whit jam Beef schnitzel Griddled turkey steak Diced breaded cheese SIN TRADUCCIÓN Spanish omelet Mixed sautéed vegetables Baked potatoes Greek salad Rice with vegetables Ratatouille Fresh fruit Fresh fruit Yoghurt Fresh fruit Fresh fruit Water Water Water Water Bread and water 8 9 10 11 12 Gallo pinto (rice and beans) Tossed broccoli Chicken soup with noodles Sautéed Mediterranean vegetables Cream of zucchini soup Roast chicken Sliced meat in creole sauce Pork tenderloin whit mhrooms gravy Homemade meatballs Chicken ravioli Coleslaw Garden rice Mixed salad Campesino potatoes Pilaf rice Fresh fruit Yoghurt Fresh fruit Fresh fruit Fresh fruit Bread Water Water Water Water and 15 16 17 18 19 LEBANON Rice with tomato Potatoes with ribs Lentil stew Tossed carrots with garlic with bacon Chicken parcels Griddled veal fillet French omelet with ham and cheese Griddled turkey steak Chiken whit roasted tomato sauce Grilled zucchini Vegetable stew Mixed salad Rice with corn Fresh fruit Yoghurt Fresh fruit Fresh fruit Fresh fruit Bread and Water Water Water Water water 22 23 24 CHINA 25 26 Pasta salad Cream of broccoli soup with croutons Chinese tacos Caprese salad White beans with chorizo Pork chop loin Breaded chicken fillet Three delights noodles Pork stew French omelet with ham Sauteed vegetables Garden salad Bok choy and vegetable salad Fries Mixed salad Yoghurt Fresh fruit Fresh fruit Fresh fruit Fresh fruit Water Water Water Water Bread and water. -
Beans + Rice = a Complete Protein for Global Nutrition
HEALTHY FOR LIFE® EDUCATIONAL EXPERIENCES GIHC1 GLOBALLY INSPIRED HOME COOKING Beans + Rice = A Complete OBJECTIVES: Describe the nutritional Protein for Global Nutrition benefits of eating beans and rice (both together Time: 75 Minutes (1 recipe prepared); 95 Minutes (2 recipes prepared) and separately). Identify different types of beans Learn why pairing these two simple ingredients creates a complete and different types of rice. protein and why beans-and-rice dishes have become culinary staples List two healthy cooking tips across the globe. Learn how various countries make this combination for beans and/or rice. their own with unique preparations. Describe cooking traditions for beans and rice in other countries. SETUP ACTIVITY (20-40 Minutes) • Review the resource list and print it out. • The class will divide into two groups. Each will Purchase all necessary supplies after reviewing prepare the same or a different beans-and- the HFL Cost Calculator. rice recipe. • Set up demo station with the necessary activity resources. RECAP (10 Minutes) • Provide computer, internet access, and • Pass out handout(s) and invite participants projector, if available. to taste the healthy dish or dishes. Ask each participant to share one learning from INTRO (10 Minutes) the lesson. • Welcome participants and introduce yourself. GOAL SETTING/CLOSING (15 Minutes) • Take care of any housekeeping items (closest bathroom, water fountain, etc.). • Engage in a goal setting activity from the bank of options provided in the Welcome Toolkit. • Give a brief description of the educational Pass out the Setting SMART Goals handout experience. to participants. • Engage in an icebreaker to gauge topic • Thank participants and encourage them to knowledge from the bank of options provided join the next activity. -
Wedding Packages
WEDDING PACKAGES Romantic : 130,000.00 ++ per person minimum of 100 persons 1,000.00 ++ per person in excess Elegant : 145,000.00 ++ per person minimum of 100 persons 1,275.00 ++ per person in excess Exquisite : 170,000.00 ++ per person minimum of 100 persons 1,395.00 ++ per person in excess Inclusions : Delectable western buffet by our Culinary Team One (1) round Ramada Red Iced Tea Vintage Bridal Car with floral arrangement (for 3 hours within Metro Manila only) or Horse Drawn Carriage (within Binondo Area only) One (1) Overnight Stay in an Executive Room with Buffet Breakfast for two Three (3) layered Fondant Cake (only the base is edible) One (1) bottle of Moët et Chandon Champagne for the Couple’s Toast Waived corkage fee for five bottles of wine or liquor Fresh floral arrangement for the Couple’s table Fresh floral arrangement for the cake table Fresh floral centerpieces for the first 10 tables Fresh floral arrangement for the Presidential table Ramada standard Signature Frame and Guest Book A complimentary overnight stay in a Suite Room on the couple’s first year anniversary Concessions : LCD projector and screen Stage set up with rostrum Place cards for the VIP Menu cards and table numbers Romantic Menu Appetizer Assorted Canapés Assorted Maki and Sushi Potato Croquette with Marinara Sauce Salad Bar Chicken Macaroni Salad Classic Caesar Salad Mixed Garden Greens with Choices of Condiments and Dressing Soup Cream of Wild Mushroom Soup Assorted Bread Basket with Butter Main Courses Mixed Roasted Vegetables in Butter Seafood Marinara -
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. -
AAPI Recipe Book 2021 FINAL.Indd
ASIANAAPI AMERICAN PACIFIC ISLANDER EMPLOYEE ENGAGEMENT GROUP Coo kboo k Hon or ing AAPI mon th with deliciou s foo d that cr osses cultur es May 2021 COOKBOOK COOKBOOK A Message r D&I Cncil Cha Dear DTRA Teammates, When the members of the Asian American and Pacific Islander (AAPI) Employee Resource Group (ERG) approached me to provide the introduction for the first-ever DTRA Asian American and Pacific Islander Cookbook, I was honored and thrilled to contribute in a meaningful way. Much of Asian and Pacific cultures and traditions are centered around the delicious cuisine, and we are more than happy to share Brig Gen John R. Edwards our special and coveted “secret” family Director, Nuclear Enterprise recipes with you. This year’s theme of “Advancing Leaders through Purpose-Driven Service” fits in perfectly with our plans to serve all the amazing civilian, military, and contractors that comprise the DTRA workforce by providing you with this very special AAPI Cookbook. For the past two months we have solicited all DTRA employees to contribute their favorite Asian and Pacific recipes, so these special recipes not only represent your AAPI ERG, this is a compilation of all of your efforts. Many of you shared personal stories behind the recipes, showcasing a special relative, a time-honored family tradition, or how you served in the Asian-Pacific region and learned about the local foods during your military or civilian assignments overseas. This is a wonderful conglomeration of love, teamwork, and celebrating our diverse cultures. I hope you will enjoy these stories and give the recipes a try. -
The International Low Salt Cookbook [PDF 4918KB]
THE INTERNATIONAL LOW SALT COOKBOOK Heart healthy recipes from around the world 1 i Contents Page Introduction 1 Breakfast Fruit and nut muesli 4 Banana bread muffins 5 Apple, cinnamon and raisin muffins 6 Date and walnut muffins 7 Crêpes with raspberry sauce 8 Salmon kedgeree 9 Soups and starters Ital carrot and sweet potato soup 10 Potato and buckwheat soup with parsley and chives 11 Thai style mushroom and noodle soup 12 Easy low salt bread 13 Spring onion steamed buns 14 Hara bhara kebab 15 Pan fried aubergines with chilli tomato sauce 16 Ricotta stuffed mushrooms 17 Fresh tuna and sweetcorn frittas with salsa 18 Thai fish cakes with a sweet chilli dipping sauce 19 Tomato salsa 20 Salads Green Goddess summer salad 21 Easy rice salad 22 Pea and bean salad 23 Griddled artichoke, beetroot salad with pine nuts and watercress 24 Chicken and couscous salad with rocket and pine nuts 25 Roasted vegetable couscous 26 Rocket and millet salad with fresh apples and peaches 27 Tuna and bean salad 28 ii Contents Page Main meals: fish Cou-cou and Jack mackerel sauce 29 Malaysian grilled fish 30 Jamaican spicy baked fish 31 Oven baked salmon with three bean salsa 32 Fish pie 33 Salmon risotto 34 Salmon tagliatelle 35 Main meals: meat and poultry Light steak and kidney pie 36 Irish stew 37 Roast pork with apple and maple syrup compot and turmeric roast potatoes 38 Pork baked with parsnips, fennel and artichoke hearts 39 Chicken cholya 40 Chicken tikka masala 41 Chicken and Spanish rice 42 Kammy’s low salt chicken curry 43 Delicious chicken curry 44 -
Elmwood Kitchen Specializes in Delivering Fresh, Appealing Food to Seniors Who May fi Nd It Difficult to Cook for Themselves
Elmwood Kitchen specializes in delivering fresh, appealing food to seniors who may fi nd it difficult to cook for themselves. With only 24 hours notice, meals can be delivered in Bloomfi eld, East Hartford, Hartford, Manchester, New Britain, Newington, Rocky Hill, West Hartford, Wethersfield, and parts of Q: Can I sign up for a few Berlin, Connecticut. deliveries per week? Your delivery will include an appetizing A: Yes. You can receive meals as often or lunch and dinner, beverages, fresh fruit as infrequently as you wish. Many of our and desserts. When you are ready, you can customers want our services for the long term; heat up your dinner in a microwave or others prefer it for a short period when they conventional/toaster oven. are recovering from an illness, etc. We can adapt to your schedule and needs. Prepared in our modern, fully equipped kitchen, our experienced chef adheres to the highest quality control standards. We Q: Is Elmwood Kitchen a “fast-food” comply with local, state and federal food restaurant? safety codes. A: No, we’re different. Our goal is to meet the unique needs of seniors at an affordable Our Registered Dietician ensures that price. Our priority is to offer a variety of your nutritional needs are met. We can nutritious meals that customers will enjoy. accommodate special dietary restrictions We are able to accommodate your individual (diabetic, low-salt, low-fat). We also offer health or religious considerations. Kosher-style meals. Good taste and versatility are our Q: Can I receive only one meal hallmarks. With 28 entrees each month a day instead of two? and excellent customer service, you will be A: Yes. -
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. -
L LE Life Is Short LET's EAT!
Life is Short LET’S EAT! Internationational Cuisine a la PPRE 2016016 Group A Bledhus (Indonesia) In principle, Bledhus consists of separately steamed for 15 minutes grated-coconut and corn. when mixing them together, depends on the type of corn, one can add either sugar or salt. Originally, old dry low quality corn seed (Indonesian-Javanese: gronthol) is used. But of course, it is not possible to find this type of corn Germany, so the recipe needs slight adaption. The sweet tin corn from supermarket is used in this event. Further, because the corn is already sweet, instead of adding sugar like the original recipe, salt is added to give the taste balance in the grated coconut and corn mixture. Ingredients (for 20 people): Guiso de Pollo (Paraguay) In Paraguay, the most common daily foods/dishes (like in other countries) are rice-based and corn-flour-based foods. In this blog, we will describe a brief process on how to prepare a Guiso de Pollo (chicken stew) with ingredients found in markets from Oldenburg - Germany. Ingredients (for 20 people): Additionally, ingredients like oil and some herbs were not purchased because they were already available. The quantity needed are: 500 ml sunflower oil, parsley and oregano at ease. Please note: the ingredients, in this case, had to be divided because the size of the stoves were not big enough for all the ingredients; still, the process and steps are the same. Procedure 1. The oil must be preheated for approximately 1 min, and afterwards the crushed garlic is mixed and let it fry for another 2 min. -
Casa Del Pollo
Casa del Pollo Bistec encebollado Half Smoked Chicken Pinto con Pollo Mr Ed. Casado Chifrijo Ceviche Friday & Saturday Sm $7 Lg $11 $10 Ceviche * is a seafood dish typically made from fresh raw sh marinated in citrus juices, such as lemon or lime and avored with bell or chili peppers. Costa Rican Food Rice, beans, tomatoes, onions & pork meat Home Style Cooking Tacos Taco Platter $10.00 Costa Rican food Three delicious grilled tacos served with cabbage, tomatoes, diced onions with Chicken Tacos $7.00 salsa rosada, a thousand island type of dressing used in Costa Rica with asa del Home style cooking Steak Tacos $7.00 Smoked Chicken C rice & beans. Add cheese for $0.50. Smoked Chicken Tacos $9.00 Add smoked chicken for $2.00. Pollo Smoked Pork Tacos $9.00 1/4 Chicken $6.50 Three tacos served with cabbage, 1/2 Chicken $12.00 Famous Orders pico de gallo & salsa rosada, a thousand island 1 Chicken $18.00 type of dressing used in Costa Rica. Add cheese for $0.50. Chicken includes pickled onions & Casado con Pollo $9.00 A plate with rice, beans, pickled onions and carrots with a grilled chicken llet. Gallo de Salchichón* aka Mr. Ed taco (sausage) $8.00 carrots with tortillas. Three grilled kielbasa tacos. Casado con Carne $9.00 A plate with rice, beans, ¼ Smoked Chicken Casado $9.50 pickled onions and carrots with grilled steak llet. ½ Smoked Chicken Casado $15.00 Rice, beans, pickled onions & carrots Casado con Cerdo $10.00 A plate with rice, beans, with tortillas. -
Grand Café À La Carte Menus
SIGNATURE TRAY SET APPETIZERS TRAY SET Choose one cold and one hot IDR ,000 PER PERSON IDR ,000 150 COLD HOT 250 PER PERSON Gado Gado Lumpia Sayur INCLUDES Rujak Indonesian Fritters INCLUDES APPETISER (CHOICE OF COLD/HOT) APPETISER, MAIN, DESSERT OF THE DAY MAIN COURSE Mixed Greens Vegetable Samosa AND SIGNATURE GRAND CAFE ICED TEA RICE/NOODLES/DESSERT OF THE DAY Caesar Salad MAINS Choose one main, one soup, one rice or noodle IKAN ACAR KUNING Market sh, carrot, cucumber, shallot, green chili, yellow paste, Chinese vinegar AYAM SZECHUAN Free range chicken, chili paste, leek, garlic, onion, Szechuan pepper SAPI LADA HITAM Bell peppers, onion, black pepper sauce PEPES TAHU Steam tofu in banana leaf, lemongrass, kemangi leaves SOUP RICE – NOODLES VEGETABLE Soto Ayam Nasi Goreng Wok-fried greens Sop Buntut Mie Goreng Lontong Cap Gomeh Soup of the Day VEGAN FRIENDLY SUSTAINABLE VEGETARIAN All prices are in thousand Indonesian rupiah and subject to 10% service charge and 11% applicable government tax. We commit that our Food & Beverage venues are ISO 22000 certied, internationally recognised as the highest food safety management system. VEGETARIAN SANDWICHES 140 OSENG SAYURAN 80 CLUB SANDWICH Stir fried green vegetables, ginger and garlic Grilled chicken breast, fried egg, tomato, beef bacon, French fries TUMIS KANGKUNG 80 BEEF BURGER Sauteed water spinach, garlic, shallot, red chilli Cheddar, beef bacon, lettuce, onion, pickles, French fries TEMPE MENDOAN 60 SMOKED SALMON SANDWICH SIGNATURES Fried soybean cake, green onion, coriander, turmeric,