DOCSLIB.ORG

Tea Pear Salad with Eggs

Total Page：16

File Type：pdf, Size：1020Kb

Download full-text PDF Read full-text

Load more

Date Morning breakfast 10:00 Salads Soups Lunch Desert Afternoon snack Salad with eggs and potatoes/ White fish risotto/ Oven baked salmon/ Stewed baby potatoes with 01.04.2021 Rhodopean breakfast/ Tea Pear Iceberg with cucumbers and Spinach cream soup Banana mousse Muffin/ Juice/ Fruit dill chicken pieces Green salad with arugula, Sandwich with butter, turkey fillet, Beef soup/ Cream soup of roasted red peppers / Pork casserole/ Pizza with tomatoes, chicken fillet, yellow cheese and 02.04.2021 Kiwi tomatoes/ Cucumber and olive Rice pudding Strudel with apple/ Kefir/ Fruit cucumber/ Tea Croutons mozzarella/ Pizza Margarita salad Harvester salad/ Caprese salad Stewed beef with gravy sauce and garnish crispy potatoes/ Oven Yogurt with 12.04.2021 Star macaroni and cheese/ Tea Apple with egg, mozzarella and basil Rustic lamb soup/ Vegetable soup with noodles Honey biscuits/ Ice tea/ Fruit baked pork with zucchini and rice/ Yogurt/ Chinese rice with egg strawberries pesto Green salad with quinoa and Turkey soup/ Cream soup with red lentil/ Chicken steak with stewed broccoli/ Rabbit stew/ Freshly baked muffin with chocolate/ Ice tea / 13.04.2021 Oven baked donuts/ Tea Pear radishes/ Beetroot and carrot Cocoa mousse/ Fruit Croutons Vegetable croquettes with milk sauce Fruit salad Philadelphia sandwich, turkey fillet Grilled meatballs with garnish beans with lutenitsa/ Lamb with rice/ 14.04.2021 Banana Shepherd's salad/ Qatiq Boiled veal/ Minestrone soup Semolina halva Salty muffin/ Ice tea/ Fruit and cucumber/ Tea Spinach roll with garnish stewed carrots Warm sandwich with minced meat Vegetable sticks Cabbage salad with carrots/ Greek Grilled trout fillet with potato garnish, dill and rosemary/ Salmon 15.04.2021 Monastary style beans Baked apple Yellow cheese/ Juice/ Fruit and yellow cheese, tomato/ Milk with lemon juice salad meatballs with fondue sauce Spring salad with avocado, Pork kebab with mushrooms and mashed cauliflower and cheddar/ Sandwich with butter and rosehip Homemade biscuit with pieces of chocolate/ 16.04.2021 Tangerine tomatoes and basil/ Broccoli and Rabbit soup/ Milk soup with egg and cheese Spaghetti Bolognese/ Minced beef/ Spaghetti with cherry tomatoes, Fruit salad jam/ Tea Milk/ Fruit sesame salad parmesan and arugula Iceberg with cucumbers, spinach, Duck soup/ Viennese schnitzel, steamed potato chips/ Risotto with 19.04.2021 Cornflakes/ Milk Apple Lamb soup/ Borsch soup Caramel custard Freshly baked muffin with butter/ Tea/ Fruit quinoa/ Tricolor salad mushrooms and parmesan Chinese cabbage, cherry tomato, avocado and pomegranate salad/ Lemon soup with chichen/ Cream soup with Constantinople meatballs/ Veal with peas/ Spinach and cheese Sandwich with avocado pate, cottage cheese 20.04.2021 Banitsa/ Yogurt milk Pear Banana mousse Roasted peppers and chickpeas carrots/ Croutons souffle and cheese/ Tea/ Fruit salad Chicken flakes with sesame garnished with stewed cauliflower and Philadelphia ciabatta, chicken fillet, Green salad with radishes, Sandwich with butter, mozzarella and tomato/ 21.04.2021 Banana Meatball soup/ Garden soup broccoli/ Lamb goulash with peppers and tomatoes/ Potato Cheesecake tomato/ Tea cucumbers/ Tzatziki salad Ice tea/ Fruit meatballs with yellow cheese and parsley/ Milk sauce Sandwich with butter and a mixture of Carrot, apple and sunflower seed Yogurt cream with chia 22.04.2021 Tangerine Tomato soup Pasta with fish and vegetables/ Salmon/ Shirts Sweet salami/ Milk/ Fruit lyutenitsa and cheese/ Tea salad/ Shopska salad and strawberries Potato salad/ Green salad with Grilled chicken steak with vegetables/ Stuffed peppers with minced 23.04.2021 Sandwich with butter and halva/ Tea Kiwi Duck soup with mushrooms and cream/ Tarator Fruit salad French cake/ Kefir/ Fruit tomato, cucumber and fresh onion meat and rice/ Lean peppers with rice with vegetables/ Yogurt Salad with baby spinach, tomatoes Chicken leg with grilled vegetables/ Moussaka with minced meat and 26.04.2021 Couscous with butter and cheese/ Tea Apple Lamb soup/ Cream soup with broccoli/ Croutons Cake Brownie/ Tea/ Fruit and fresh onions potatoes/ Panagyurishte style eggs Sandwich with cottage cheese, butter Greek salad/ Russian salad without 27.04.2021 Pear Turkey soup with noodles/ Red lentil soup Rabbit stew/ Pork lard with rice/ Gnocchi alla sorrentina Ashure Homemade biscuit roll/ Kefir/ Fruit pate and savory/ Tea mayonnaise Health salad with carrots, radishes, Chabata with pork fillet, cream cheese Pork steak with cauliflower and cheddar puree/ Chicken "Julien" with 28.04.2021 Banana pumpkin seeds/ Iceberg with Boiled veal/ Cream soup with zucchini/ Croutons Basbousa Muffin with ricotta/ Kefir/ Fruit and tomato/ Tea peas/ Baked yellow cheese/ Stewed vegetables cucumbers, avocado and quinoa Caesar salad with chicken/ Tzatziki Paella from white fish and vegetables/ White fish/ Stewed baby Muffin with chocolate/ Apple juice/ Fruit/ 29.04.2021 Sandwich with honey and butter/ Milk Kiwi Cream soup of peas/ Croutons Pumpkin semolina salad potatoes with rosemary Berries "Note: All products on the menu are in accordance with the regulations on specific requirements for food safety and quality offered in kindergartens. Namely: bakery, pasta and potato products are low in fat, salt and sugar. Fruits and vegetables are mainly fresh, preferably frozen and dried, over sterilized, in turn, should be low in salt, sugar, fat, synthetic colors, preservatives, etc./. Natural juices are 100%. Jams and marmalades are over 60 % fruit content and less than 15% sugar content Fresh milk and yoghurt have a fat content of 2% and the remaining 3% Ayran is without added salt Meat and meat products must be free of visible tendons, fats and bones. Minced meat is beef or a mixture of beef and pork in a ratio of 60/40 Poultry is skinless Fish is preferred fresh Coordinated with LFS Technologist Prepared by: Nurse Ilcheva and Nurse Sezer.
Recommended publications
  • FOOD ENTREES Taramosalata • Cod Roe, Lemon, Onion, Bread, Spices Whole Fish Sbroiled and Served with Evoo, Kleftiko Briami Vegetable Medley Oven Oregano and Lemon

    FOOD ENTREES Taramosalata • Cod Roe, Lemon, Onion, Bread, Spices Whole Fish Sbroiled and Served with Evoo, Kleftiko Briami Vegetable Medley Oven Oregano and Lemon

    BRUNCH LUNCH SERVED TILL 2PM SERVED TILL 4PM avli's cassoulet $13 SANDWICHES SERVED TILL 4PM Gigandes beans, Greek sausage, basted egg, dakos rusks CHOOSE: CUP OF SOUP, SIDE SALAD, OR GREEK FRIES three eggs $10 avli's gyros beef & lamb slices, pita, onions, oregano, tomato & tzatziki $12 Served any way you like, w/toast, home style potatoes strapatsada $10 bbq pulled lamb sauteed onions, tangy sauce, fried leeks, on ciabatta bread $12 Grated tomatoes, eggs, EVOO, herbs, home style potatoes chicken breast chargrilled, onions, tomato, Tzatziki, on a pita $12 greek yogurt parfait $8 chicken tirokafteri grilled chicken breast, spicy feta, on a focaccia $12 Greek yogurt, housemade granola, Greek honey eggplant & zucchini with carmelized onions, arugula, feta, on ciabatta bread $12 greek yogurt and fruit $10 Greek yogurt, seasonal fruit, Greek honey lamb burger ground leg of lamb, herbs, spices, spicy feta, on ciabatta bread $12 three cheese omelet $10 spartan tacos Greek sausage, saganaki cheese, fried onions, spicy tzatziki, tortilla $11 eggs, feta, kefalograviera, manouri, home style potatoes pulled chicken chicken breast, onions, herbs, riganati sauce, on ciabatta bread $12 greek omelet $11 solomos smoked salmon, red onions, dill cheese, EVOO, on a focaccia $12 feta, spinach, onions, oregano, home style potatoes gyros omelet $11 vegetarian whole wheat pita, arugula, artichokes, peppers, olives, feta, dressing $12 Gyros added to Greek omelet, home style potatoes gluten free pita an additional $1.50 tsoureki french toast $10 Greek sweet bread, eggs, fresh milk, sugar, cinnamon pancakes $9 buttermilk pancakes, Greek honey, fruit applewood smoked bacon $4 gluten free vegetarian evoo=extra virgin olive oil avli homestyle potatoes $3 thick greek style toast with Greek Orange Marmalade $3 SPREADS KIRIO PIATO THALLASINA SEAFOOD ENTREES SERVED WITH PITA BREAD $7 TRADITIONAL ENTREES Taramosalata • cod roe, lemon, onion, bread, spices Whole Fish sbroiled and served with evoo, Kleftiko Briami Vegetable medley oven oregano and lemon.
  • Cultural Dictionary and Directory

    Cultural Dictionary and Directory

    The Cultural Dictionary and Directory Of people from culturally and linguistically diverse backgrounds A resource to increase cultural understanding for service providers and encourage liaison between communities and key multicultural providers in the ACT A project of the Migrant and Refugee Settlement Services of the ACT Inc. With the support of the ACT Office of Multicultural, Aboriginal and Torres Strait Islander Affairs (Community Service Directory – ACT Government) Original publication by Sara Khalidi 1997 Revised and Edited by Fiona McIlroy 2003 Revised and Edited by Hannah Neumayer 2012 Cultural Dictionary & Directory 2012 - Project of the Migrant and Refugee Settlement Services of the ACT Inc. 1 PREFACE TO THE CULTURAL DICTIONARY The wealth of cultural diversity in Australia is arguably one of its major assets. Acknowledgement of difference and acceptance of each person’s unique qualities, as well as their particular blend of cultural influences can assist people to grow in cultural richness and social strength. However more often than not, perceptions and attitudes are based on the limited understandings we currently hold, and we are all prone to prejudice. The key to cultural understanding lies in an open mind. Given the rise in expressions of racist attitudes in recent times, it is more important than ever to remember that general statements about cultural backgrounds can lead to stereotyping. Stereotyping often undervalues individuals and cultures, and can be based on mistaken assumptions. It must be noted that the brief and general descriptions of a culture or country, such as the snapshots in this Cultural Dictionary, should never be applied in a blanket way to any individual or group.
  • WW Plus Points

    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
  • Lunchbox Ideas

    Lunchbox Ideas

    You all wanted it, and I am here to deliver. I have done some research on lunchbox ideas and have come up with the following suggestions that should keep your child’s lunch exciting for the remainder of the school year! Full menu’s are included, as well as “mix and match” ideas. The lunchbox: It is important to have the right gear and the lunchbox is an important asset. Consider letting your child pick out his own lunchbox or purchase one and let him decorate it with paint or markers. Make sure your child's name is on it with a permanent marker or paint. Most schools will not provide a refrigerator to store lunchboxes, so you should select an insulated one with a re‐usable freezer pack to keep the lunch fresh. Or, instead of using a freezer pack, you can freeze a bottle of water, and add it to the lunch box. It will keep the lunch cold and fresh during morning classes and by lunch time it will have thawed and be ready to drink. More gear ­ containers: Those gimmicky, salt, fat and sugar‐filled, "Lunchables" trays are very popular with kids. Not because they taste so good, but because look so cool. There is no reason a homemade lunch needs to look dull and unappetizing. Buy colorful containers in different shapes to pack your child's lunch. They are better than plastic bags and less wasteful too. If your child is drawn to characters, buy some stickers and decorate the containers. Put your child's name on the containers, but it is inevitable that some containers may not make their way home.
  • Display Platters Medium Serves 5-10 Large Serves 10-15

    Display Platters Medium Serves 5-10 Large Serves 10-15

    Hors d’Oeuvres Display Platters Medium Serves 5-10 Large Serves 10-15 Antipasto Platter – Imported Dry Sausage, Salami, Sopressata & Prosciutto di Parma, Aged Provolone, Parmigiano Reggiano & Homemade Fresh Mozzarella Cheeses, Oil Cured Sundried Tomatoes, Marinated Olives, Artichoke Hearts & Mushrooms, Fire-Roasted Red Peppers, Roma Plum Tomatoes & Fresh Basil Med. $34.99 Lg. $69.99 Fresh Mozzarella & Tomato Platter – Generous slices of our Homemade Fresh Mozzarella layered with Roma Plum Tomatoes & Fresh Basil Med. $50.00 Lg. $90.00 Gourmet Cheese Platter – A fine assortment of imported and domestic cheeses beautifully displayed on a platter accompanied by crisp, gourmet crackers and adorned with grapes and fresh berries Med. $30.00 Lg. $60.00 Imported Olive Tray – Lombardi’s own assorted selection of carefully marinated and cured imported olives Med. $40.00 Lg. $75.00 Vegetable Crudité Platter – Fresh spears of Carrots, Celery, Tri Color Peppers, Broccoli, Cauliflower, Yellow and Green Squash displayed on a platter with Creamy Spinach Dip Med. $20.00 Lg. $40.00 Grilled Vegetable Platter – As assortment of Zucchini & Yellow Squash, Eggplant, Tri Color Belle Peppers, Asparagus, Carrots & Sweet Fennel drizzled with Extra Virgin Olive Oil and grilled to perfection Med. $45.00 Lg. $80.00 Bruschetta Platter – Our Homemade Tuscan Crostini display on a platter with your choice of Homemade Bruschetta. Choose from Classic Tomato, Artichoke, Roasted Eggplant, White Bean or Caponata Med. $30.00 Lg. $55.00 Shrimp Cocktail Platter – Tender Gulf Shrimp served with our Tangy Cocktail Sauce garnished with Fresh Lemon Wedges 50 pcs. $49.99 75 pcs. $69.99 100 pcs. $89.99 Fresh Fruit Platter - Fresh Seasonal Fruits cut and beautifully displayed on a platter Med.
  • Soups & Stews Cookbook

    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
  • Karabachs Kochkunst

    Karabachs Kochkunst

    Karabach Karabachs Kochkunst Prof. Dr. Tahir ÄMIRASLANOV Kochkünstler TEIL II TEIL I WURDE IN IRSERBE 1/2014 S. 1218 VERÖFFENTLICHT. 4 www.irs-az.com № 2 (7) SOMMER 2014 n der Karabach-Region sind die Milchspeisen käseartige Masse ist entstanden. Manchmal wird die gleichen wie in anderen Regionen „Sulug“ in einen großen Kessel gegeben und gekocht. IAserbaidschans. Verwendet wird Kuh-, Schaf- Sulug wird auch aus normaler Milch gemacht, und und Ziegenmilch. Büff el- und Ziegenmilch spricht ist auch als gebackene Milch sehr schmackhaft und man eine heilende Wirkung zu. bekömmlich. Die erste Milch, die eine Kuh nach dem Kalben gibt, Katamaz und Bulama werden auch dazu verwendet, wird „Agız“ genannt. Diese Milch wird gekocht und um in einem Kessel unter Zugabe von Mehl und Butter als rituelle, schmackhafte Mahlzeit, Katamaz genannt, „Gaymag Chorak“ oder „Shan-shan“ auf einem Saj zwischen Nachbarn (in der Regel sieben Familien) anzufertigen. Letzteres hat im Gegensatz zu „Gaymag geteilt. Manchmal wird künstliches Katamaz gekocht. Chorak“ viele „Löcher“ (Shana). Hierfür wird ein Eigelb zu einem Liter Milch gegeben Milch wird auch pur verzehrt, vor allem mit frischem und aufgekocht. Wenn man ein rohes Ei im Ganzen so Brot, und sie dient als Grundlage für „Dogramaj“ (kalte unterrührt, dass es nicht gerinnt, die Milch aufkocht Suppe mit gehacktem Gemüse und Fleisch) und heiße und Honig hinzufügt, erhält man ein Getränk namens Suppen sowie für die Herstellung von Backwaren. „Bulama“ (Biestmilch). Aus Schafmilch wird vor allem Käse mit Lab Milch, die in den ersten zwei bis fünf Tagen nach dem hergestellt, der sehr beliebt ist. Zur Ausfüllung benutzt Kalben gemolken wird, heißt „Bulama“.
  • About the Lexicon of Borrowed Layers of the Uzbek Language in the Works of Alisher Navoi

    About the Lexicon of Borrowed Layers of the Uzbek Language in the Works of Alisher Navoi

    ISRA (India) = 4.971 SIS (USA) = 0.912 ICV (Poland) = 6.630 ISI (Dubai, UAE) = 0.829 РИНЦ (Russia) = 0.126 PIF (India) = 1.940 Impact Factor: GIF (Australia) = 0.564 ESJI (KZ) = 8.997 IBI (India) = 4.260 JIF = 1.500 SJIF (Morocco) = 5.667 OAJI (USA) = 0.350 QR – Issue QR – Article SOI: 1.1/TAS DOI: 10.15863/TAS International Scientific Journal Theoretical & Applied Science p-ISSN: 2308-4944 (print) e-ISSN: 2409-0085 (online) Year: 2020 Issue: 12 Volume: 92 Published: 25.12.2020 http://T-Science.org Gulbaxar Tavaldieva Institute of Chemistry and Technology Seniora Lecturer to Department of Technology Engineering, PhD, associate Professor, Tashkent, Uzbekistan ABOUT THE LEXICON OF BORROWED LAYERS OF THE UZBEK LANGUAGE IN THE WORKS OF ALISHER NAVOI Abstract: Each language develops and grows rich with the help of such internal possibilities as changing endings, suffixes, using a word in a new meaning, in addition, borrowing lexical units from other languages, for example, external factors, affects the development of the language. This process proceeds on the basis of certain laws of the language. The article provides a scientific analysis of the historical formation of the names of dishes that exist in the vocabulary of the Uzbek literary language, included in it from the Turkic, Persian-Tajik, Arabic, Chinese languages, based on the works of the great poet of the 15th century Alisher Navoi. Key words: A. Navoi, language, loan words, lexeme, names of dishes, word formation, Turkic words, original words, etymology, factor, Persian words, Arabism. Language: English Citation: Tavaldieva, G. (2020).
  • Thesis Title

    Thesis Title

    To my parents, Athanassios Kravvas and Eleni Lioudi-Kravva To my children, Bigina and Thanassis Without them I feel that my accomplishments would be somehow incomplete… Acknowledgements There are some people who have contributed –one way or another– to this final product. I would like to thank my Ph.D. supervisors Pat Caplan and Victoria Goddard for their continuous support, guidance and trust in my project and myself. I am grateful to Rena Molho for her help and support through all these years. Stella Salem constantly enhanced my critical understanding and problematised many of my arguments. Of course, I should not forget to mention all my informants for sharing with me their ideas, their fears and who made me feel “at home” whenever they invited me to their homes. I would also like to thank Eleonora Skouteri–Didaskalou a gifted academic who tried to teach me more than ten years ago what anthropology is and why studying it entails a kind of magic. Last but not least I would like to express my gratitude to Ariadni Antonopoulou for helping me with the final version of the text. CONTENTS Introduction: What is to be “cooked” in this book? 1 1. Introducing the Jews of Thessaloniki: Views from within 9 About the present of the Community 9 Conceptualising Jewishness 13 “We are Sephardic Jews” 17 “We don‟t keep kosher but” 20 2. Conceptual “ingredients”: We are what we eat or we eat because we 24 want to belong Part A. Theories: Food as an indicator of social relationships 25 Food and the local-global interplay 29 Ethnicity and boundaries 32 Boundaries and communities 35 Eating food, constructing boundaries and making communities 42 Greece “through the looking glass” and the study of Macedonia 44 Part B.
  • KC Refrigerated Product List 10.1.19.Indd

    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.
  • Say NO to Food Waste

    Say NO to Food Waste

    Say NO to food waste ©shutterstock A guide to reduce household food waste Trainers guide Say NO to food waste A guide to reduce household food waste - Trainers guide by Mariam Ghamrawy Regional Office for the Near East and North Africa Food and Agriculture Organization of the United Nations Food and Agriculture Organization of the United Nations Cairo, 2019 Required citation: Ghamrawy, M. 2019. Say no to food waste! A guide to reduce household food waste – Trainers guide. Cairo, FAO. The designations employed and the presentation of material in this information product do not imply the expression of any opinion whatsoever on the part of the Food and Agriculture Organization of the United Nations (FAO) concerning the legal or develop- ment status of any country, territory, city or area or of its authorities, or concerning the delimitation of its frontiers or boundaries. The mention of specific companies or products of manufacturers, whether or not these have been patented, does not imply that these have been endorsed or recommended by FAO in preference to others of a similar na- ture that are not mentioned. The views expressed in this information product are those of the author(s) and do not necessarily reflect the views or policies of FAO. ISBN 978-92-5-131813-3 © FAO, 2019 Some rights reserved. This work is made available under the Creative Commons Attribu- tion-NonCommercial-ShareAlike 3.0 IGO licence (CC BY-NC-SA 3.0 IGO; https://creative- commons.org/licenses/by-nc-sa/3.0/igo/legalcode). Under the terms of this licence, this work may be copied, redistributed and adapted for non-commercial purposes, provided that the work is appropriately cited.
  • Cooking Light 2001 Annual Recipe Index

    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