DOCSLIB.ORG

The Ideal Cooking System for Your Supermarket

Total Page：16

File Type：pdf, Size：1020Kb

Download full-text PDF Read full-text
The Ideal Cooking System for Your Supermarket The ideal cooking system for your supermarket. Dear customers, be inspired by tasty recipe ideas. The SelfCookingCenter® offers countless possibilities for producing dishes for your hot food counter, take-aways, lunches or baked goods corner quickly, healthily, simply and efficiently. This cookbook presents a selection of elegant base recipes put together by the RATIONAL chefs for you to try. You will certainly find a few new ideas for your menu plan. Are you interested in other national and international recipes, tips and tricks? Then visit our Club RATIONAL – our Internet platform for all SelfCookingCenter® users. You will find interesting information and suggestions for your kitchen on the site. Simply log in at www.clubrational.com. We hope you enjoy your new SelfCookingCenter® and we look forward to staying in contact with you. Your RATIONAL chefs 02 04 Slow cooked lamb shanks 06 Lamb curry 08 Fried rice 10 Scrambled eggs 12 Tandoori cauliflower 14 Smoked barbeque ribs 41 Savory roasted pumpkin or butternut squash 16 Prime rib roast 43 Roasted pork loin with apples 19 Roasted chicken 46 Braised brisket with apricot (sub 21 Cinnamon-raisin bread pudding pork shoulder) 24 Italian turkey meatballs 48 Satay maranggi purwakarta - Thai beef skewer 26 Corn crusted cod (or catfish) 50 Yam nua yang - Thai beef salad 28 Dehydrated fruits & vegetables 30 Roasted turkey 32 Beef jerky, made in-house 34 Kid-friendly kale salad 37 Easy & eggceptional egg sandwiches 39 Chef Louie's ratatouille 03 Slow cooked lamb shanks List of ingredients (Number of portions: 6) 6 pcs. lamb shanks honey salt and pepper to taste 2 tbsp. olive oil 2 ea. onions, chopped 3 ea. large carrots, cut into 1/4 inch rounds 10 garlic cloves, minced 1 bottle red wine 1 can whole peeled tomatoes with juice (28oz) 1 c. condensed chicken broth 1 c. beef broth 5 tsp. chopped fresh rosemary 2 tsp. chopped fresh thyme 04 Slow cooked lamb shanks Meat, grill (Use to sear the shanks) Sprinkle shanks with salt, pepper and honey and place in 2.5" deep Granite enameled pan. Select: Meats, grill, default coloration. Close door to preheat the SelfCookingCenter®. When prompted to load, sear shanks until brown on all sides. Work in batches or turn as needed to brown evenly. About 8 to 10 minutes total. Accessory: 2.5" deep Granite enameled container Meat, overnight soft cooking After searing the shanks in grill mode, change the cooking process to meats, overnight soft cooking. Follow the illustration, adjusting delta T to 68 F and core temperature probe to 172 F. Simultaneously, add onions, carrots and garlic into the pan, close door and cook for approx.10 minutes. Then,add wine, tomatoes, chicken broth and beef broth. Season with rosemary and thyme stirring completely. Cover the meat with the liquid, and simmer until meat is tender. The overnight soft cooking process will allow the lamb to mature slowly and will hold temperature until the next day as needed. 2905 Slow cooked lamb shanks Lamb curry List of ingredients (Number of portions: 10) 4 lb. lamb or mutton, cubed 3 tbsp. oil 2 lb. red onions, sliced Salt to taste 2 tsp. chili powder 1 1/2 tsp. turmeric powder 3 tsp. coriander powder 3 tsp. garam masala powder (found in most Asian markets) 4 tsp. fresh ginger, grated 4 tsp. fresh garlic, grated 2 cinnamon sticks 3 anise stars 1 bunch coriander leaves, chopped 3 tsp. tomato paste 2 tsp. lime juice 06 Lamb curry Braising Combine meat together with all ingredients and mix thoroughly. Place into a granite-enameled container. Select: meat, braise. Close door to preheat the SelfCookingCenter®. Load when prompted. When requested to "Add liquid", skip this phase. Open and close the door to continue or just wait and the process will continue automatically in a few moments. If there is a long rest period, cover the container. Accessory: Granite enameled container 2907 Lamb curry Fried rice List of ingredients (Number of portions: 10) 3 lb. rice, boiled or steamed 1 lb. chicken, pan-fried 1 fl. oz. soy sauce 1/3 oz. basil 1 egg 1/3 fl.oz. rice wine 1/4 lbs. Red bell pepper 1/2 tbsp. Garlic minced 1/2 tbsp Ginger minced 08 Fried rice Fried rice Combine all ingredients with the exception of the egg. Whisk egg separately and put aside. Place rice mixture in a 1 1/2 inch deep granite enameled 1/1 GN pan pour mixed egg over the rice mixture. Select the "fried rice" process there are no settings to be made. When promoted load the pan of rice, bury the core temperature probe in the rice in the center of the pan. Shut the door to start the process. When the process is complete, remove pan and mix rice well to distribute eggs. Accessories: 1 1/2" deep Granite Enameled 1/1 GN container or 2 " deep full size steam table pan 2909 Fried rice Scrambled eggs List of ingredients (Number of portions: 8) 1 qt. whole egg, shelled and whisked or processed pre-scambled mixed eggs 1/4 cup milk ,whole or 2 % Salt, pepper & herbs 10 Scrambled eggs Scrambled/fried eggs If using whole fresh egg add 1/4 cup of milk. Pre-mixed whole eggs do not need the milk. Pour egg mix into a greased or pan spray coated 1/2 size 2 " hotel pan. Select Egg and Egg Dishes, scrambled / fried eggs, thick, coloration 1, 165 internal temperature. Allow the SelfCookingCenter® to preheat. When the unit notifies you load the pan on the center rack and position core probe in the center using the positioning aid. After the cooking time is over, scramble the eggs using a whisk. NOTE: If more doneness is desired select the "continue with time " option and add minutes until desired doneness is achieved Accessory: 2 ½ " Granite Enameled 1/2 GN or half size 2” steam table pan 2911 Scrambled eggs Tandoori cauliflower List of ingredients (Number of portions: 8) 1 head of cauliflower 1 1/2 c. grated parmesan cheese 1/4 c. capers 1 tbsp. tandoori spice 2 tsp. salt 1 1/2 c. cream 1 1/2 c. panko 3 tsp. olive oil 12 Tandoori cauliflower Side dishes/ potato gratin Spray one large roasting and baking pan with oil. Cut cauliflower into florets and chop capers. In a large mixing bowl, combine cauliflower, capers, 1 cup of shredded Parmesan, tandoori spice, salt, and cream. Place into sprayed roasting and baking pan. Combine panko, oil, and the rest of the cheese in a small bowl. Top the cauliflower evenly with panko mixture. Select: vegetables/side dishes, potato gratin (lightest coloration). Bake and enjoy! Accessory: Roasting and baking pan, large 2913 Tandoori cauliflower Smoked barbeque ribs List of ingredients (Number of portions: 10) 3 full Baby Back rib racks 6 oz. Dry rub (use your favorite dry rub for an authentic bbq flavor) Wood chips (apple, hickory, etc.) Optional: BBQ Sauce 14 Smoked barbeque ribs Overnight soft cooking Rub the ribs and place them in your rib rack. Smoke: Fill the VarioSmoker with wood chips, place it on the top shelf of the SelfCookingCenter® and switch it on. Speed up the smoker activation by setting the manual controls as follows: A) Combi mode, 100% humidity, 85F, 10 minutes. This is your pre-smoke setting to start the wood chips. B) After pre-smoke, switch to dry (convection) mode, 100% humidity, 85F, and set for 60 minutes to smoke the ribs. This setting keeps the cabinet closed and promotes maximum permeation of smoke into the meat. Cooking: After 60 minutes, start the cooking process and let it go overnight. Switch OFF and remove the VarioSmoker. Select: meats, overnight soft cooking, default setting (delta T=108F, core probe=160F). Insert the core temperature probe into the meat and close the door. The process begins automatically. In the morning, cut your ribs and marinate in BBQ sauce (optional). Glaze the ribs using the following setting: meats, pan-fry, coloration # 3 for 8 minutes. Accessory: Rib rack, VarioSmoker 2915 Smoked barbeque ribs Prime rib roast List of ingredients (Number of portions: 10) 1 prime rib (3-4 lb.) 1 bunch of thyme 2-3 garlic cloves fresh ground black pepper sea salt vegetable oil 16 Prime rib roast Meat grill iLC Chop the thyme, rosemary, garlic and mix together with a little oil. Rub this mixture thoroughly into the meat and then season generously with freshly ground pepper and salt. Searing: Preheat a Grilling and roasting plate in the SelfCookingCenter® Select: meat, grill, coloration 4 Quickly sear the meat on all sides until desired coloration. Turn as needed. This process ensures maximum control over browning. Please see "automatic sear" option below. Overnight roasting Select: meats, overnight roasting. Select: "without", if you have already seared the roast. Set the core temperature to 129°F. For "automatic searing" from raw, select high or medium level searing instead. Place the prime rib directly onto a stainless steel grid and insert the core temperature probe. The prime rib will now cook gently until the desired core temperature is reached. 2917 Prime rib roast The result will be a wonderfully soft and juicy meat with minimal cooking loss. Once cooked, the product will mature and hold automatically at the desired temperature, until the process is cancelled. Accessory: Stainless steel grid 2918 Prime rib roast Roasted chicken List of ingredients (Number of portions: 12) 6 whole chickens Oil Paprika Salt Pepper 19 Roasted chicken Poultry, roasted chicken Clean the chickens, mix the spices with the oil and rub onto the skin.
Load more

Recommended publications
  • R E S E R V E C
    R E S E R V E C U T SPRING DINNER MENU GLATT R E S E R V E C U T R E S E R V E C U T GLATT GLATT ★★★★★ S U S H I & S A S H I M I TUNA 7/9 H O U S E - M A D E & C U R E D M E A T S FLUKE 6/8 SHIMA AJI 7/9 CHARCUTERIE PLATE KAMPACHI 7/9 VEAL SAUSAGE OCEAN TROUT 7/9 HAMACHI 7/9 BEEF SAUSAGE SALMON 7/9 SMOKED LAMB SAUSAGE MADAI 7/9 DUCK PROSCIUTTO IKURA 6/8 WITH ACCOMPANIMENTS TORO MP 32 C U T & H A N D R O L L S BUTCHERS CUT TERIYAKI BEEF JERKY 13 EACH 29 SPICY TUNA ★★★★★ SPICY SALMON AVOCADO CUCUMBER YELLOWTAIL JALAPENO C O L D A P P E T I Z E R S FLUKE SHISHITO PEPPER SALMON AVOCADO CLASSIC ‘WAGYU’ BEEF TARTARE CALIFORNIA SHALLOTS, CORNICHONS, QUAIL YOLK 28 S I G N A T U R E R O L L S YELLOWTAIL CARPACCIO JALAPENO, BLACK CAVIAR, MICRO CILANTRO, TUNA & BLACK TRUFFLE 24 CITRUS PONZU AVOCADO, CRUNCH, TERIYAKI, CILANTRO 24 SEARED MADAI WITH CRISPY SHALLOTS 22 TUNA, AVOCADO, CITRUS TERIYAKI, CILANTRO BIGEYE AHI TUNA TARTARE AVOCADO MOUSSE, SESAME -MEYER LEMON DRESSING YELLOWSTONE 22 24 KANI, YAMAGOBO, CUCUMBER & SWEET BBQ SALMON SALMON TARTARE VOLCANO 22 TORTILLA CHIPS, SCALLIONS, CAYENNE AIOLI SPICY TUNA, AVOCADO, AIOLI SAUCE & TEMPURA 22 SALMON, TUNA & BLACK CAVIAR (NO RICE) 23 RC CRISPY RICE & SPICY TUNA TUNA WRAPPED ATLANTIC SALMON, SCALLIONS CILANTRO SPROUTS & CHIPOTLE AIOLI 21 GARDEN VEGETABLES 21 CARROTS, CUCUMBER, AVOCADO, CARROT GINGER SAUCE CRISPY ALMOND TRIPLE (NO RICE) 23 H O T A P P E T I Z E R S SALMON AND YELLOWTAIL OSHINKO WRAPPED IN TUNA LAMB MERGUEZ SAUSAGE MEDITERRANEAN COUS COUS, ROASTED EGGPLANT, GRILLED CHILEAN SEA BASS 23 BUTTERNUT SQUASH, ZUCCHINI CRISPY CUCUMBER, AVOCADO, TERIYAKI, GARLIC CHIPS 26 M.I.T.B.
    [Show full text]
  • China in 50 Dishes
    C H I N A I N 5 0 D I S H E S CHINA IN 50 DISHES Brought to you by CHINA IN 50 DISHES A 5,000 year-old food culture To declare a love of ‘Chinese food’ is a bit like remarking Chinese food Imported spices are generously used in the western areas you enjoy European cuisine. What does the latter mean? It experts have of Xinjiang and Gansu that sit on China’s ancient trade encompasses the pickle and rye diet of Scandinavia, the identified four routes with Europe, while yak fat and iron-rich offal are sauce-driven indulgences of French cuisine, the pastas of main schools of favoured by the nomadic farmers facing harsh climes on Italy, the pork heavy dishes of Bavaria as well as Irish stew Chinese cooking the Tibetan plains. and Spanish paella. Chinese cuisine is every bit as diverse termed the Four For a more handy simplification, Chinese food experts as the list above. “Great” Cuisines have identified four main schools of Chinese cooking of China – China, with its 1.4 billion people, has a topography as termed the Four “Great” Cuisines of China. They are Shandong, varied as the entire European continent and a comparable delineated by geographical location and comprise Sichuan, Jiangsu geographical scale. Its provinces and other administrative and Cantonese Shandong cuisine or lu cai , to represent northern cooking areas (together totalling more than 30) rival the European styles; Sichuan cuisine or chuan cai for the western Union’s membership in numerical terms. regions; Huaiyang cuisine to represent China’s eastern China’s current ‘continental’ scale was slowly pieced coast; and Cantonese cuisine or yue cai to represent the together through more than 5,000 years of feudal culinary traditions of the south.
    [Show full text]
  • Fat Louie's Menu
    Available In Mini / Regular / Whole • Also Available in a Bowl 50% OFF SANDWICHES • PIZZA • SOUTH PHILLY CLASSICS Buy Any AvailableR U In FAT Mini /SANDWICHES Regular / Whole • Also Available in a Bowl DRINKS SANDWICHES • PIZZA • SOUTH PHILLY CLASSICS Sandwich Get Mini 7.99 | Regular 9.99 | Whole 21.99 Fresh Lemonade (24 oz.) 2.99 PAID All IngredientsR U Listed FAT Below Served SANDWICHES ON the Sandwich ECRWSS PRSRT STD PRSRT Bellmawr, NJ Bellmawr, Permit #1927 Permit Fountain Drinks (22DRINKS oz.) 1.99 US POSTAGE 2nd 1/2 Off Mini Regular Whole The Big Fat Louie Bubba-Luck Vitamin Water 2.25 7.69 9.99 21.99 Fresh Lemonade (24 oz.) 2.99 FAT LOUIE’S HOAGIES Cheese steak, whiz, Louie’s fries, fried Chicken tenders, Louie’s fries, fried pickles, 2 Liter Sodas 2.99 mozzarella, time offer Limited Thechopped Big bacon Fat &Louie marinara honey mustard,Bubba-Luck lettuce, tomato & onion Joe’s TeaFountain (20 oz.) 12Drinks Flavors (22 Available oz.) 1.99 2.49 Woodbury 1/2 Off Matty BoomCheese Bots steak, whiz, Louie’s fries, fried The Sac DaddyChicken tenders, Louie’s fries, fried pickles, CBD DrinksVitamin 3 Flavors Water Available 5.99 856-853-1000nd Cheese steak,mozzarella, fried egg &chopped chopped bacon bacon & marinaraPepper Jack honeycheese, mustard, steak, fried lettuce, onions, tomato bacon & onion 2 Liter Sodas The RockMatty Boom Bots & pepperoniThe Sac Daddy Root Beer Float 3.50 Of equal or lesser value. With this Cheese steak, fried egg & chopped bacon Pepper Jack cheese, steak, fried onions, Get 2 Cheese steak, egg, pork roll, scrapple & chopped bacon Doppler Dan’s Heatwave DESSERTS coupon.
    [Show full text]
  • THE HANDBOOK Your South Beach Success Starts Here!
    THE HANDBOOK Your South Beach Success Starts Here! Instructions, food lists, recipes and exercises to lose weight and get into your best shape ever CONTENTS HOW TO USE THIS HANDBOOK You’ve already taken the biggest step: committing to losing weight and learning to live a life of strength, energy PHASE 1 and optimal health. The South Beach Diet will get you there, and this handbook will show you the way. The 14-Day Body Reboot ....................... 4 The goal of the South Beach Diet® program is to help Diet Details .................................................................6 you lose weight, build a strong and fit body, and learn to Foods to Enjoy .......................................................... 10 live a life of optimal health without hunger or deprivation. Consider this handbook your personal instruction manual. EXERCISE: It’s divided into the three phases of the South Beach Beginner Shape-Up: The Walking Workouts ......... 16 Diet® program, color-coded so it’ll be easy to locate your Walking Interval Workout I .................................... 19 current phase: Walking Interval Workout II .................................. 20 PHASE 1 PHASE 2 PHASE 3 10-Minute Stair-Climbing Interval ...........................21 What you’ll find inside: PHASE 2 • Each section provides instructions on how to eat for that specific phase so you’ll always feel confident that Steady Weight Loss ................................. 22 you’re following the program properly. Diet Details .............................................................. 24 • Phases 1 and 2 detail which foods to avoid and provide Foods to Enjoy ......................................................... 26 suggestions for healthy snacks between meals. South Beach Diet® Recipes ....................................... 31 • Phase 2 lists those foods you may add back into your diet and includes delicious recipes you can try on EXERCISE: your own that follow the healthy-eating principles Beginner Body-Weight Strength Circuit ..............
    [Show full text]
  • Chinese Cuisine from Wikipedia, the Free Encyclopedia "Chinese Food
    Chinese cuisine From Wikipedia, the free encyclopedia "Chinese food" redirects here. For Chinese food in America, see American Chinese cuisine. For other uses, see Chinese food (disambiguation). Chao fan or Chinese fried rice ChineseDishLogo.png This article is part of the series Chinese cuisine Regional cuisines[show] Overseas cuisine[show] Religious cuisines[show] Ingredients and types of food[show] Preparation and cooking[show] See also[show] Portal icon China portal v t e Part of a series on the Culture of China Red disc centered on a white rectangle History People Languages Traditions[show] Mythology and folklore[show] Cuisine Festivals Religion[show] Art[show] Literature[show] Music and performing arts[show] Media[show] Sport[show] Monuments[show] Symbols[show] Organisations[show] Portal icon China portal v t e Chinese cuisine includes styles originating from the diverse regions of China, as well as from Chinese people in other parts of the world including most Asia nations. The history of Chinese cuisine in China stretches back for thousands of years and has changed from period to period and in each region according to climate, imperial fashions, and local preferences. Over time, techniques and ingredients from the cuisines of other cultures were integrated into the cuisine of the Chinese people due both to imperial expansion and from the trade with nearby regions in pre-modern times, and from Europe and the New World in the modern period. In addition, dairy is rarely—if ever—used in any recipes in the style. The "Eight Culinary Cuisines" of China[1] are Anhui, Cantonese, Fujian, Hunan, Jiangsu, Shandong, Sichuan, and Zhejiang cuisines.[2] The staple foods of Chinese cooking include rice, noodles, vegetables, and sauces and seasonings.
    [Show full text]
  • Jerky Page 1 of 4
    Jerky Page 1 of 4 26 Lyerly St. Houston, TX 77022 713-691-2935 800-356-5189 Fax: 713-691-3250 Jerky is an all-time favorite snack and can be made from beef, wild game, fish, chicken or turkey. E.Coli Concerns: The only safe way to prepare jerky made of ground meat is to raise the internal temperature of the meat to 160°F. This is best accomplished by preheating the meat until the internal temperature is at least 160°F. for at least 5 minutes. Then you may process the jerky in the preferred manner. MEAT CHOICE Jerky is made from lean cuts of meat such as Venison, Beef Skirts, Eye of Round, Sirloin Tip, Brisket, Inside Round, Flank Steaks, Chicken or Turkey Breasts. Flank and Round steaks from beef or wild game seem to be the meat of choice for most jerky makers. You can also make jerky from ground meats using a jerky gun or jerky press. (Be sure to remove any fat or membrane from the meat.) CURE OR UNCURED METHODS* Jerky Meat With Cure - Can be cold smoked or dried at low temperatures (under 160°F.) without the risk of spoiling. Making jerky this way allows you to cold smoke jerky in just about any type smokehouse you can fashion. Cure also adds it own unique flavor to the final taste. Jerky Meat Without Cure - Must be cooked or processed at temperatures above 160°F. This method of making jerky has to be done in ovens or smokers that allow the temperature to be regulated and maintained above 160°F.
    [Show full text]
  • Beef Cut Sheet
    Beef Cut Sheet Visit www.edgewoodlocker.com to submit your order online or Call (563) 928 -6814 to talk with our experienced staff. 609 West Union Street Rump or Rolled Rump Roast P.O. Box 245 Ribeye Round Steak Steak Edgewood, Iowa 52042 Tenderized Round Steak or (563) 928-6814 T-Bones Minute Steak Bone-In www.edgewoodlocker.com or Dried Beef Ribeye New York Strips & Filets Beef Jerky Prime Rib Sliced BBQ Beef Arm Roast Sliced Roast Beef & Gravy Chuck Roast Chuck-eye Steak Shredded BBQ Beef Shredded Roast Beef & Gravy Soup Bones Brisket Beef Bacon Top Sirloin Steak Sirloin Tip Roast Trimmings Flank Steak Or or Trimmings Top Sirloin Roast Short Ribs Trimmings Frequently Asked Questions Q: How thick should I cut my steaks? A: Average is ¾ inch thick, but can do thicker or thinner based on personal preference Q: How many steaks should I put in a package? A: Average is 2, but depends on personal preference Q: What’s the difference between a tenderized round steak and a minute steak? A: The tenderized round steak goes through the tenderizer 2-3 times averaging roughly 1 pound and the minute steak goes through 4-5 times averaging roughly 1/3 pound Q: How many pounds should my roasts be? A: Average is 3 pounds, but varies based on personal preference Q: What size packages of hamburger should I get? A: You can select 1, 1½ or 2 pound packages Q: I don’t want ribs, brisket, soup bones, or stew meat. What happens to that meat? A: These will be trimmed and become ground beef or sausage items Q: I don’t know a farmer but still want beef, what do I do? A: We have beef delivered from a local farmer for your purchase.
    [Show full text]
  • Wine Guide House Wine “Domino” an Affordable Selection of Wines from the Delicato Family Vineyards, California
    Wine Guide House Wine “Domino” An affordable selection of wines from the Delicato Family Vineyards, California. $15.00/ Bottle WHITE: Domino Pinot Grigio- Light Notes: refreshing, citrus, ripe peach and nectarine Food: summer salads and light pasta dishes Domino Chardonnay– Fruitful Notes: aromas of citrus, melon and toasty oak, complemented by flavors of lemon zest, apple, honey and vanilla Food: fish, chicken and heavier pasta RED: Domino Merlot- Flavorful Notes: cherry, blackberry and ripe plum with hints of sweet herbs and spice Food: roasted chicken, heartier meats and flavorful stew Domino Cabernet Sauvignon –Hearty Notes: blackberry, black cherry and violet with flavors of jammy black fruit compote with notes of clove and spice Food: grilled steak, roast and seasoned hearty chicken SPARKLING: Salmon Creek– Celebrate! Notes: wheat, yeast, apple, lime, pear, clean finish Food: aperitif, appetizers and salads 2/2017 White Wine “Fruitful and Rich” These wines with moderate acidity are full bodied, sweetly oaked and rich with fruit flavors. They will pair well with heartier seasonal fish and white meat. CHARDONNAY: Sonoma Cutrer, Russian River, California $30.00 Notes: jasmine, rose petal, pineapple, apple, mangos, vanilla Food: baked cod with a lemon beurre blanc sauce Christian Moreau Chablis, Burgundy, France $36.00 Notes: lighter body, lively acidity, lemon, green apple, lime, flint, smoke Food: seafood or chicken Stag’s Leap, Karia, Napa Valley, California $48.00 Notes: apple, pear, subtle spice, vanilla Food: crab cakes and roast chicken Cakebread, Napa Valley, California $60.00 Notes: apple, nectarine, honeydew melon, pear, with a hint of oak spice Food: cheese, salmon, and roast chicken 2/2017 “Racy, Light, and Lively” Lighter wines have higher acidity and pair best with simple fresh dishes to bring out clean flavors in seafood, fresh herbs and cheeses.
    [Show full text]
  • Traditional Dishes Consumed in the Eastern Anatolian Region of Turkey
    Livre de Lyon Academic Works of Livre de Lyon Social, Humanity and Administrative Sciences 2020 Traditional Dishes Consumed in The Eastern Anatolian Region Of Turkey Gulsen Bayat Follow this and additional works at: https://academicworks.livredelyon.com/soc_hum_ad_sci Part of the Social and Cultural Anthropology Commons, and the Tourism and Travel Commons TRADITIONAL DISHES CONSUMED IN THE EASTERN ANATOLIAN REGION OF TURKEY Asst. Prof. Dr. Gulsen BAYAT Lyon 2020 Authors • Gulsen Bayat 0000-0001-9955-3075 Editor in Chief • Oliver Denis Reporters • Assoc. Prof. Dr. Melike Gul 0000-0002-9046-4161 Assoc. Prof. Dr. Gulcin Yildiz 0000-0001-6229-7338 Cover Design • Aruull Raja First Published • December 2020, Lyon ISBN: 978-2-38236-074-3 © copyright All rights reserved. No part of this publication may be reproduced, stored in a retrieval system, or transmitted in any form or by an means, electronic, mechanical, photocopying, recording, or otherwise, without the publisher’s permission. Publisher • Livre de Lyon Address • 37 rue marietton, 69009, Lyon France website • http://www.livredelyon.com e-mail • [email protected] Traditional Dishes Consumed PREFACE Nutrition styles are shaped according to the cultural-geographical- ecological-economic structure and historical process. When it comes to Turkish cuisine food and drinks to feed the people live in Turkey, their preparation, cooking, preservation, the tools and techniques required for these processes and all the practices and beliefs developed around the eating manners and kitchen should be understood. The richness of variety in Turkish cuisine depends on many factors. In short, the diversity in the products offered by the Central Asian and Anatolian lands, the interaction with many different cultures during a long historical process, the new tastes that developed in the palaces of empires such as the Seljuk and Ottoman have played a role in the new structure of Turkish cuisine culture.
    [Show full text]
  • Namaste-Restaurant-Menu.Pdf
    Namaste Restaurant Indian & Mixed Asian Cuisine Menu The greatness of food lies in the honesty of its ingredients Lunch Buffet Tuesday thru Friday 11:30 am ~ 2:30 pm Saturday & Sunday 11:30 am ~ 3:00 pm Dinner Tuesday thru Sunday 5:00 pm ~ 10:00 pm Closed Monday Dine In • Take Out • Catering • Bar & Banquet We Serve Vegan • Halal • Gluten Free 2101 Columbia Ave. • Lancaster, PA 17603 717-208-7009 • www.namastelncrestaurant.com Appetizers Soups Samosa 4.99 (2 pc) Ginger lemongrass soup 5.99 Crispy fried turnovers stuffed with potatoes and Light and spicy broth infused with fresh ginger, green peas lime, coconut milk, lemongrass, cilantro and your choice of vegeterian or chicken Vegetable pokora 4.99 Vegetables fritters deep fried in chickpea batter Mulligatawny soup 3.99 lightly spiced and fried in a gram flour A traditional soup of split peas, flavored with curry leaf vegetables broth. Your choice of veggies or Dumpling chilli 8.99 (6 pc) chicken Nepali dumplings with your choice of veggie or chicken. Comes with a gravy sauce Hot & sour soup 4.99 Red chili,past soy, paneer,bamboo shoots and Paneer pokora 7.99 (5 pc) shredded vegetables. Your choice of veggies or Home made cheese deep fried with gram flour chicken Chilly paneer 9.99 Home made cheese sauteed with onion and pepper in hot sauce Chicken pokora 7.99 (6 pc) Marinated tender chicken pieces deep fried with chickpea batter Samosa chole chate 7.99 Mashed Samosa, onion, tomato and chickpeas with yogurt, mint tamarind, chat masala Chicken chili 8.99 Marinated chicken sauteed with onion and pepper in chili sauce Chicken 65 8.99 Deep fried chicken with south Indian style Taste of namaste platter 12.99 Samosa, chicken pokora, vegetable pokora, and your choice of dumplings Chicken, vegetable or gobi manchurian 9.99 Deep fried marinated, your choice of chicken, vegetable, or cauliflower cooked in manchurian sauce.
    [Show full text]
  • Botika Menu Dinner 01 16 19.Pdf
    Chifa CHINESE (CANTONESE)-PERUVIAN • nikkei JAPANESE-PERUVIAN • cebichE QUINTESSENTIAL PERUVIAN DISH COMPOSED WITH FRESH SEAFOOD QUICKLY MARINATED IN A LECHE DE TIGRE WOK & GRILL ANtOJOS Sushi• WOK• GRILL• Cebicheria Small Plates YUQUITAS Yucca fries, trio of house made sauces 8 leche detigre FLAVORS AND INFLUENCES FROM ASIA AND SOUTH AMERICA BY CHEF GERONIMO LOPEZ POTSTICKERS Pork and cabbage panseared dumplings, miso, black tea & sake broth, spicy mustard 11 BOTIKA EMPANADAS Andean-style empanadas, today’s fi lling, creamy “capchi” sauce 12 the spine of peruvian cebiche, A MIXTURE OF lime juice, aji rocoto, garlic , celery andginger garlic,celery thespineofperuviancebiche,AMIXTUREOFlimejuice,ajirocoto, SUSHI & CEBICHE CHARRED BEETS Avocado, quinoa, goat cheese, thai basil, citrus, pickled aji chilies 13 SUSHI NIKKEI STEAMED BUNS Braised pork belly & chicharron, turmeric pickled jicama, cucumber, radish, hoisin sauce 13 SASHIMI & NIGIRI Selection of two: Ahi Tuna, Wild Isles Salmon, Hamachi, “Skye” steel head trout, Broiled eel, daily catch Half Dozen 17 CHARRED SEASONAL VEGETABLES Charcoal oven roasted seasonal vegetables, quinoa, “ajvar”, goat cheese 15 DRAGON ROLL Tempura shrimp, avocado, crispy kanikama salad, rocoto aioli 15 CRAB SALAD TOSTONES Aji Amarillo & citrus dressed crab salad, avocado, tobiko 15 CEBICHE ROLL Salmon, mango & avocado salad, topped with marinated “tiradito”, toasted sesame 17 COMPARTIR For the Table BOTIKA FEATURE Ask your server about today’s selection 17 SPICY EGGPLANT NOODLES Grilled tofu, bok choy, ginger-garlic stir-fry, fresh herbs, cashews 19 cebiche LOMO SALTADO 6oz. Stir-fried beef tenderloin, fries, rice, sunny side egg, sweet plantain puree, “siyao”, pickled aji 25 CEBICHE “MOCHE” Fresh catch, passion fruit- aji rocoto “leche de tigre”, sweet potato, red onion, choclo, chiftles 16 JALEA Assorted lightly fried seafood, salsa criolla, avocado, charred lime, tostones 26 CEBICHE MIXTO Bay scallops, shrimp, crispy fried calamari, beet & grapefruit “leche de tigre”, SHORT RIB NOODLES 8oz.
    [Show full text]
  • 4Generations
    www.McDonaldsMeats.com Clear Lake, Minnesota Full-Service Meat Counter Meat Full-Service GENERATIONS Beef Steaks Ribeye Steak Turkey since 1914 Bone-In Ribeye Steak Ground Beef 2012 GRAND CHAMPION 4 Quantity Discounts Available on Ground Beef New York Strip Steak SMOKED TURKEY T-Bone Steak 85% Lean Ground Beef Special Cuts Boneless Turkey Breast Fillets 93% Extra Lean Ground Beef Lemon Peppered Boneless Turkey Breast As a USDA inspected facility, we are committed to offering quality products and Porterhouse Steak Tenderloin Steak 85% Locally Raised Lean Ground Beef Fillets exceptional customer service. Through four generations, we’ve kept our dedication Top Sirloin Steak Ground Beef Patties Ground Turkey to quality and service. Today, our meat market features a full-service meat counter, Ball Tip Steak Mushroom & Onion Ground Beef Patties Ground Turkey Patties special cuts, as well as homemade sausages and our world-famous jerky. Mac’s Seasoned Sirloin Steak Mushroom & Swiss Ground Beef Patties Pork Stuffed Turkey Rolls Montreal Seasoned Steak Wild Rice Ground Beef Patties Pork Chops Frozen Turkeys Visit our online store at Flat Iron Steak Bacon Ground Beef Patties Thick Cut Pork Chops McDonaldsMeats.com Jalapeno Cheddar Ground Beef Patties BBQ Seasoned Pork Chops GIFT CARDS available Round Steak Chicken Visa, Master Card, Discover, American Flank Steak Pizza Burgers Teriyaki Pork Chops Cut-Up Chicken Fryers Express and EBT cards accepted! Chuck Eye Steak BBQ Bacon Cheeseburger Patties Boneless Pork Chops Home Grown Chickens We process all types of Greek Seasoned Skirt Steak Black & Bleu Burgers Pork Roast Boneless Chicken Breast wild game all year long.
    [Show full text]