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The Hungarian Economic “Renaissance”, Shows The
HUNGARIAN NATIONAL TRADING HOUSE STATE SECR. ECONOMIC DIPLOMACY Innovative solutions of high How Hungary specialization in frontline successfully dealt sectors p. 8-9 with the crisis p. 5 HUNGARY Supplement in Leaps in Growth Sunday 4 December 2016 ABOUT HUNGARY Hungarian Rhapsody... The Hungarian economic History, arts, sciences, inventions, great achievements of the past and present. “renaissance”, shows the way An impressive mixture creates the profile of a historic nation. p. 3 The country that leads the way to economic growth in Europe in recent years. STUDYING IN HUNGARY By changing their decade-long mentality in a short economy, particular emphasis was placed in encour- time, Hungarians managed to turn a statism-type aging foreign investments, mainly through incentives. The crucial role of education economy with watertight structures of the eastern Hungary, as a member of the European Union has block, into a market economy. The country, with created a favorable institutional framework that of- in development a midsize -for European standards- economy, fers substantial incentives to domestic and especially based itself mainly on heavy industry, while the foreign investors. The latter have contributed to the The diplomas awarded by Hungarian universities sector of services has played a significant role economy more than $ 92 billion in direct foreign in- have a worldwide high prestige, while foreign in the ongoing development, which contributed vestments since 1989. language courses are of high quality, with very more than 60% to the GDP of the country. affordable -or even zero- tuition. To speed up Hungary’s transition to a market p. 4 p. 12 Building bridges between THE HUNGARIAN TOURISM An important growth Greece and Hungary engine for Hungary The medium-term prospects of the Greek The Hungarian economy is growing multidimen- sionally, utilizing all the areas that can contribute market, have sparked the interest of to the overall GDP. -
Ako Správne Objednatˇ? Lucifer (Pikantné Bravčové Soté) [6] 150 G 6,40 S Opečenou Slaninkou [2,4] 370 G 6,40 Zoskenujte Tel
9. Sójové Sójové (ňoky) nich, Gnocchi 6. Mäkkýše Mäkkýše Prílohy 50. Gnocchi formaggi [1,7] 360 g 14. 6,80 Zeleninová obloha 100 g 1,30 smotana, eidam, syr Niva Zeleninový šalát 250 g 4,30 51. Gnocchi Bolognese [1] 450 g 6,40 [7] paradajková omáčka, boloňská zmes Dusená zelenina na masle 200 g 2,70 52. Gnocchi con prosciutto [1,7] 390 g Ryža 200 g 1,70 6,50 smotana, šunka, šampiňóny, kukurica Varené zemiaky 200 g 1,60 Arašidy a výrobky z nich, a výrobky Arašidy [1,7] 400 g 5. 53. Gnocchi con pollo Opekané zemiaky 200 g 1,70 Vlčí bôb a výrobky z neho, Vlčí bôb a výrobky 7,00 smotana, kuracie prsia, paradajky, cesnak, bazalka Hranolky 150 g 1,80 13. [7] 400 g 54. Gnocchi Bacio Americké zemiaky 200 g 7,90 2,10 smotana, slaninka, bryndza, pažítka Zemiakové krokety 200 g 2,10 Jedlá č. 50–54 s tortellinami namiesto gnocchi za príplatok 1,30 Kečup 50 g 0,70 [3, 10] Ryby a výrobky z nich, a výrobky Ryby Tatárska omáčka 50 g 0,80 4. Minútky Americký dresing [3,10] 50 g 0,80 Cesnakový dresing [7] 50 g 0,80 Vyprážaný karfiol [1,3] 150 g 4,60 Horčica [10] 50 g 0,70 [1,3] Vyprážané šampiňóny 150 g 4,60 Chlieb (3 krajce) [1] 0,30 Vyprážaná brokolica [1,3] 150 g 4,70 [7] 480 g Vajcia a výrobky z nich, a výrobky Vajcia Grilovaná zelenina s parmezánom 8,20 3. Mexická cuketa [7] 590 g 8,60 Múčne Vyprážaný syr [1,3,7] 100 g 4,60 Slivkové knedle [1,3,7] 360 g koncentráciách vyšších ako 10 mg/kg alebo 10 mg/l., 10 mg/kg ako vyšších koncentráciách 6,00 Vyprážaný syr so šunkou [1,3,7] 100 g 4,70 posýpka maková alebo Granko 2 + 1 za 1 euro [1,3] 300 g Vyprážaný hermelín [1,3,7] 120 g Lekvárové pirohy Každý pracovný deň do 15 hod., pri objednávke 3 jedál, za jedno z nich 5,20 6,40 posýpka maková alebo Granko zaplatíte len 1 euro. -
Quality Hungarian Style Sausages
www.bende.com No. 1R Quality Hungarian Style Sausages Always made with top quality natural ingredients and naturally smoked to make this a sausage our family is proud to produce. Sausage Excellence for Over 70 Years A Proud Heritage The Bende family has been in the food trade since 1935 when a young Miklos Sr. opened his first grocery store in Hungary. He ran several grocery stores in Budapest and Miskolc before immigrating with his wife and young son in 1956. Soon after arriving in the United States, the family returned to its meat cutting and grocery roots, opening the first Bende store in Chicago’s Burnside neighborhood. Sev- eral stores followed, as did a reputation for preparing out- standing smoked meats. While we have grown and adopted new technologies, we still use the original old world recipes carried from Hungary by our grandfather. Using only the most authentic ingredients allows us to remain true to our high family standards and proud Hungarian heritage. Left top, our Lincoln Avenue store, circa 1964. Left, second and third from top, the meat processing plant, distribution and retail shop in Vernon Hills, Illinois. Bottom, the retail shop in Glen Ellyn, Illinois. Near left, Miklos Bende Sr. and his wife Julia. Above, Miklos II and his wife Brigitte. Right, the Bende grocery store, Miskolc, Hungary, circa 1935. Below, the Bende third generation, Mark, Miklos III, Enikö and Erik. 2 Order at www.bende.com Order at www.bende.com 3 A. Long “Teli” Salami (In white casing, approx. 2LB) Vac. Packed #1111 B. Short “Teli” Salami Meat (In white casing, approx. -
You Know You're..." Group, So I Decided to Make One! :=) I'll Add Some Here, and As People Join and Post Their Own, I'll Add Them
Well, every other culture has their "You Know You're..." group, so I decided to make one! :=) I'll add some here, and as people join and post their own, I'll add them. So let's see... You Know You're Hungarian... 1. When you use sour cream more than ketchup. 2. When your parents come to visit for 3 weeks and you all stay in a one bedroom apartment. 3. When feeding your guests is your main priority even if they claim they're not hungry and in which case you get slightly offended/upset that they don't want your hospitality. 4. When someone says that Hungarian "is like Russian and all those other Slavic languages," and then you have to go into great detail about the origins of Hungarian with a scolding history lesson. 5. When Paprika is just as important as salt & pepper on the table & in food. 6. When you know what Unicum is and prefer it over Jagermeister. 7. When it's shocking for you to realize that TV channels of foreign countries don't broadcast full live coverage of kayak-canoe and water polo world championships in prime time. 8. When you tell someone that you are Hungarian, they ask "Are you hungry?" Then you congratulate them on being the millionth person to say that to you. 9. When you've heard, "If you're hungry, why not go to Turkey?" at least once in your life. 10. When you have a relative who's named Attila. Or Jozsef. Or Janos. Or Laszlo. -
Small Plates Meat & Cheese Salads
EXECUTIVE CHEF STEPHEN LINDSTROM a fresh ingredient American eatery & bar SMALL PLATES SANDWICHES choice of french fries or house salad SHELLS & PORK BELLY spicy cilantro tomato broth, grilled bread 15 BLUE CHEESE MUSHROOM BURGER SHRIMP COCKTAIL 10 oz house grind, horseradish blue lemongrass, green curry cocktail 13 cheese, beer battered fried onion, rosemary mushroom, whole grain mustard 16 STEAMED BUN chef's choice 3 for 12/ 6 for 18 FRENCH LAMB DIP dijon mustard, caramelized onion, gruyere, jus 16 PEROGIES potato,cheddar, jalapeño, corn, pickled cabbage, basil crème fraîche 13 CHICKEN SANDWICH CRISPY CHICKEN WINGS buttermilk brined, jalapeño honey pickles, choice of : Alabama white sauce or Gochujang chili sauce LTO, house-made honey mustard 14 celery, carrot 12 THICK B.L.T. HELLIM & HEIRLOOM house-smoked thick cut bacon, sweet hot bruschetta, grilled bread tomato jam, lettuce, tomato, focaccia 12 (not included in happy hour) 14 PICKLE PLATE FLATBREADS house-pickled vegetables 11 GRILLED CHICKEN & HOUSE MOZZARELLA CREAMED SPINACH DIP roasted red pepper, tomato, herbs, fried fried artichoke leaves, gruyere, white cheddar, roasted garlic, warm bread 13 garlic 13 TEMPURA CURRIED CAULIFLOWER red curry, pineapple salsa 12 DUCK SAUSAGE & MUSHROOM crispy garlic, pecorino, herb pesto 14 MEAT & CHEESE $6 each VEGETABLE & RICOTTA rosemary mushroom, roasted tomato, DUCK SAUSAGE artichoke, arugula salad, ricotta, pesto, fried garlic 13 JALAPENO CHEDDAR SAUSAGE CHEF'S SAUSAGE CHEF'S DAILY FLATBREAD chef's daily creation 13 GOAT CHEESE COW CHEESE -
Przystawki Zimne
Kuchnia autorstwa Krzysztofa Szpytmy Przystawki zimne Grzane wino Kalte Vorspeisen/ Cold Starters Glühwein Mulled wine Plastry buraka z rukolą, fetą i malinowym winegretem 15zł Rüben-Scheiben mit Rucola, Feta-Käse und Himbeere-Vinaigrette Krem z dyni z krewetką Beet slices with rucola, feta cheese, and raspberry vinaigrette Kürbiscreme mit Garnelen 19 zł Pumpkin cream with shrimp Zawiera gorczycę/ Contains mustard 14 zł Zawiera owoce morza, gorczycę, laktozę i gluten/ Contains seafood, mustard seeds, lactose, gluten Duszona krewetka z karczochami, pomidorkami koktajlowymi, mango i sosem z pomidorów suszonych i chili Smażony bakłażan z puree z batatów z karmelizowanym burakiem, serem halloumi i sosem malinowym Geschmorte Garnelen mit Artischocken, Kirschtomaten, Mango und Gebratene Auberginen mit Süßkartoffelpüree, karamellisierten Rote Beete, Halloumi- Getrockneter Tomaten mit Chili Sauce Käse und Himbeersauce Stewed shrimps with artichokes, cherry tomatoes, mango and sauce Fried eggplant with sweet potato puree with caramelized beetroot, halloumi cheese and of dried tomatoes and chilli raspberry sauce 23 zł 30 zł Zawiera masło, nabiał, gorczycę, owoce morza/ Contains butter, dairy products, Zawiera gluten, laktozę i gorczycę/ Contains gluten, lactose, mustard seeds mustard and seafood Noga gęsia z kaszotto z kurkami, z karmelizowanym jabłkiem i sosem z czerwonej porzeczki Tatar wołowy z czerwoną cebulą, ogórkiem konserwowym i Eine Gänsekeule mit Cassoulet mit Pfifferlingen, karamellisierten Apfel und roten żółtkiem jaja Johannisbeer- -
226142258.Pdf
PREDICTING THE PHYSICOCHEMICAL PROPERTIES OF PORK BELLY AND THE EFFECT OF COOKING AND STORAGE CONDITIONS ON BACON SENSORY AND CHEMICAL CHARACTERISTICS A Thesis Submitted to the College of Graduate and Postdoctoral Studies in Partial Fulfilment of the Requirements for the Degree of Doctor of Philosophy in the Department of Food and Bioproduct Sciences University of Saskatchewan Saskatoon By Olugbenga Philip Soladoye 2017 © Copyright Olugbenga Philip Soladoye, July 2017. All rights reserved. PERMISSION TO USE In presenting this thesis, in partial fulfillment of the requirements for a degree of Doctor of Philosophy from the University of Saskatchewan, I agree that the Libraries of this University may make it freely available for inspection. I further agree that permission for copying of this thesis in any manner, in whole or in part, for scholarly purposes may be granted by the professor or professors who supervised my thesis work or, in their absence, by the Head of the Department or the Dean of the College in which my thesis work was done. It is understood that any copying or publication or use of this thesis, or parts thereof, for financial gain shall not be allowed without my written permission. It is also understood that due recognition shall be given to me and to the University of Saskatchewan in any scholarly use which may be made of any material in my thesis. Requests for permission to copy or to make other use of material in this thesis in whole or in part should be addressed to: Head of the Department of Food and Bioproduct Sciences University of Saskatchewan Saskatoon, Saskatchewan Canada S7N 5A8 i ABSTRACT The first objective of this research was to use a widely varying pig population to create prediction algorithms for dual energy X-ray absorptiometry (DXA) pork carcass compositional estimate and pork belly softness measurement. -
8:11:15 Updated Cookbook.Pdf
Contents: Appetizers Rosy Cheese Ball-1 Cheese Appetizers-1 Spiced Pineapple & Ham Kebabs-1 Sausage Appetizers-1 Hot Dog Horsd’oeuvres-2 Cheese-Its-2 Vegetable Dip-2 Sausage Balls-2 Cheese Rolls-2 Crab Mornay-3 Cheese Puffs-3 Lemon-Garlic Skewered Shrimp-3 Best Bruschetta Ever-4 Little Pizzas-4 *Parmesan Rounds-4 *BLT Dip-4 Beverages Favorite Punch-5 Punch-5 Banana Punch-5 Spiced Apricot Punch-5 Mulled Cider-5 *Strawberry Spritzer-6 *Ice Tea from Edelweiss Restaurant-6 Bread Sour Cream Biscuits-7 Biscuits-7 Mile-High Biscuits-7 Refrigerator Biscuits-7 *Cheesy Drop Biscuits-8 *Cranberry Pecan Bread-8 *Sour Dough Bread-8 *Spoon Bread-9 Breads-Sweet Tasty Apricot Nut Loaf-10 Cranberry Fruit Nut Bread-10 Banana Bread-10 Double Maple Muffins-11 Sour Cream Twists-11 *Blueberry Coffee Cake-12 *Cranberry-Orange Scones12-A Breakfasts Dutch Babies-13 Feather Pancakes-13 Honey French Toast-13 Southern Sunshine-14 *Quick Waffles-14 Brunch Impossible Brunch Pie-15 Quiche Lorraine-15 *Sunday Brunch Casserole-15 *Belgian Waffles-16 *Baked French Toast Casserole with Maple Syrup-17 Salads & Dressings Chicken Salad-18 Cranberry Salad-18 Seven-Up Salad-18 Five Cup Salad-19 Watergate Salad-19 Frozen Dessert Salad-19 Broccoli Salad-19 Black Raspberry Jello Salad-20 Cranberry Salad-20 Fresh Fruit Salad-20 Christmas Ribbon Salad-20 Pat’s Bow Tie Pasta Salad-21 Lime Party Salad-21 Fruit Salad-21 Ginger Ale Salad-21 Jello Salad-22 Congealed Salad-22 Waldorf Salad-22 Frozen Fruit Salad-22 Summer Salad-23 Fresh Fruit Salad with Limeade Dressing-23 Frosted Strawberry -
Miami's Election Rejection
October 2019 www.BiscayneTimes.com Volume 17 Issue 8 © Miami’s Election Rejection The city’s District 2 is waterfront, rich, powerful, and cursed CALL 305-756-6200 FOR INFORMATION ABOUT THIS ADVERTISING SPACE 2 Biscayne Times • www.BiscayneTimes.com October 2019 October 2019 Biscayne Times • www.BiscayneTimes.com 3 Where Buyers FAST BAY ACCESS 2019 New 5,300 SF Waterfront Home and Sellers FOR SALE OR LEASE ` intersect every day Direct Bay Access - 2250 Bayview Ln 4 Bedroom 3 Bathroom pool home, 2,805 SF. Quiet 2019 New Waterfront Pool Home - $2.49M cul-de-sac, best location on the island. 75’ft on New 5,300 SF Contemporary Home with Ocean Access, no water with Bay access in seconds. On 9,375 SF lot. bridges to Bay. 4BR, 5BA + den/office or 5th BR, 665sf covered patio downstairs. 2 car gar. Dock up to 75' ft boat. For Sale or Lease Brand New 2019 Waterfront Home ! 2045 Keystone Blvd - $2.39M New modern style home rests on 75 ft of waterfront, no bridges to Bay & quick ocean access. New Modern Home - $699,000 Appx 5,000 sf, 5br 5ba, pool, 2 car garage. New 2130 Alamanda Dr. This new home is move in ready seawall and new dock. and never lived in. Features an open floor plan, 3 large 2015 New Construction - $699,000 bedrooms, 3 full baths, impact windows & doors plus 3 bedroom 3 bathroom. 1,865 SF home on 9,040 SF Three Tequesta Point on huge yard with room for pool. 2,134 SF, 1 car garage corner lot. -
Cafe Indiana Cookbook
Cafe Indiana Cookbook Terrace Books, a trade imprint of the University of Wisconsin Press, takes its name from the Memorial Union Terrace, located at the University of Wisconsin–Madison. Since its inception in 1907, the Wisconsin Union has provided a venue for students, faculty, staff, and alumni to debate art, music, politics, and the issues of the day. It is a place where theater, music, drama, literature, dance, outdoor activities, and major speakers are made available to the campus and the community. To learn more about the Union, visit www.union.wisc.edu. Cafe INDIANA ~ ~ ~ Cookbook Joanne Raetz Stuttgen and Jolene Ketzenberger Terrace Books A trade imprint of the University of Wisconsin Press Terrace Books A trade imprint of the University of Wisconsin Press 1930 Monroe Street, 3rd Floor Madison, Wisconsin 53711-2059 uwpress.wisc.edu 3 Henrietta Street London WC2E 8LU, England eurospanbookstore.com Copyright © 2010 The Board of Regents of the University of Wisconsin System All rights reserved. No part of this publication may be reproduced, stored in a retrieval system, or transmitted, in any format or by any means, digital, electronic, mechanical, photocopying, recording, or otherwise, or conveyed via the Internet or a Web site without written permission of the University of Wisconsin Press, except in the case of brief quotations embedded in critical articles and reviews. 5 4 3 2 1 Printed in the United States of America Library of Congress Cataloging-in-Publication Data Stuttgen, Joanne Raetz, 1961– Cafe Indiana cookbook / Joanne Raetz Stuttgen and Jolene Ketzenberger. p. cm. Includes bibliographical references and index. ISBN 978-0-299-24994-6 (pbk. -
Enjoy Your Meal!
MENU Dear guests, we are delighted to tell you that all our traditional home-slaughtered “Zabijacka” pork dishes and Slovak home-made flour specialities are cooked in the authentic way on our premises. Enjoy your meal! We offer take away dishes to enjoy at home. All prices include VAT ŠARIŠ PARK – LET' S MEET OVER A QUALITY MEAL DAILY MENU Soups/ Polievky 0,33 l Beef broth with pasta /1,3 1,00€ Vývar s cestovinou 0,33 l Beef broth with liver dumplings/1,3 1,50€ Vývar s pečeňovými haluškami 0,33 l Garlic soup with croutons and cheese /1,3 1,50€ Cesnaková s krutónmi a syrom 0,40 l Mushroom “máčanka“ (traditional sour cream soup) /1,3 2,50€ Hubová máčanka 0,33 l Tripe soup/1,3 2,00€ Držková Table d'hôte meat dishes /Hotové mäsité jedlá 150 g English Roast Beef, garnish 50g /1 5,40€ Hovädzí anglický rozbif, obloženie 50g 150 g English Roast Beef, boiled potatoes 200g, tartar sauce 50g /1 6,20€ Hovädzí anglický rozbif, varené zemiaky 200g, tatárska omáčka 50g 150 g English Roast Beef, English vegetables 150g 6,30€ Hovädzí anglický rozbif, anglická zelenina 150g 150 g English roast beef, potato salad 200g /1 6,40€ Hovädzí anglický rozbif, zemiakový šalát 200g 150 g Serbian bull testicles (pepper, tomato, onion,ketchup), 50g bread /1 5,50€ Hovädzie býčie žľazy po srbsky, 50g chlieb 120 g Stuffed pork tenderloin on mushrooms, garnish 50g 4,50€ Bravčová panenka plnená na šampiňónoch, obloženie 50g 150 g Duck breasts with burgundy sauce 9,90€ Kačacie prsia s burgundskou omáčkou 400 g Stuffed roasted duck legs, red cabbage 150g, potato flat bread -
Senieji Lietuviški Receptai
SENIEJI LIET SENIEJI UV I šk lietuviški I RECEPTAI RECEPTAI RECEPTAI Lietuvos gaspadinių receptai DVI DEšIMTYS IR vienAs būdAs, KAIP GAMINTI Anželi gArdžius SENOVIškuS vAlgius, KuriAis KA PAVYKS NE TIK ir šeimynyKščius r imvyd nudžiuginti, bet ir svečią pApenėti A s lA uži Knygą sutaisė ISBN 978-609-07-0433-2 KA AnželiKA ir LATVIJA LIETUVA RIMVYDAS i BALTARUSIJA lAužiKAi, Šią programą finansuoja Europos Sąjunga metuose 2020 lietuviškiSENIEJI ReCeptAi lietuvos gaspadinių receptai dvi dešimtys iR vienAs būdAs, KAip gAminti gARdžius senovišKus vAlgius, KuRiAis pAvyKs ne tiK šeimynyKščius nudžiuginti, bet iR svečią pApenėti Knygą sutaisė AnželiKA ir RimvydAs lAužiKAi, metuose 2020 pantone spalvu skalėje LATVIJA LIETUVA BALTARUSIJA 100% pantone 2935 c 100 % pantone 730 c Šią programą finansuoja 100% pantone 032 c 100% 2 sidabras 100% pantone 3288 c 100% pantone black c Europos Sąjunga 100% pantone 470 c Knyga parengta ir išleista vykdant projektą „Kulinarinio paveldo ir tradicinių amatų įgūdžių išsaugojimas / BELLA CULTURE“ (Nr. ENI-LLB-1-016). Už knygos leidybą atsakingas projekto partneris Nr. 7 – Anykščių rajono savivaldybės administracija. Projekto tikslas – išsaugoti ir skatinti tradicinių amatų ir kulinarinio paveldo įgūdžius Latgalos regione (Latvija), Anykščių ir Kupiškio rajonuose (Lietuva), Polocko, Minsko ir Zelvos rajonuose (Baltarusija), stiprinti regionų tapatybę, teigiamai veikti vietos ekonomiką. Į Projekto veiklas įtraukti 62 kulinarinio paveldo ir 24 tradicinių amatų atstovai iš 7 programos teritorijos savivaldybių. Projekto veiklos: 4 kultū- ros ir istorijos festivaliai, gerosios patirties mainų vizitai, mokomieji seminarai bei gebėjimų stiprinimo mokymai, 3 senovinių receptų leidiniai bei tradiciniams amatams ir kulinariniam paveldui skirtas skatinti bendras leidinys, 7-ių amatų ir kulinarinio paveldo centrų įkūrimas (4 Kraslavoje, po 1 – Anykščiuose, Kupiškyje ir Polocke).