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Great Food, Great Stories from Korea
GREAT FOOD, GREAT STORIE FOOD, GREAT GREAT A Tableau of a Diamond Wedding Anniversary GOVERNMENT PUBLICATIONS This is a picture of an older couple from the 18th century repeating their wedding ceremony in celebration of their 60th anniversary. REGISTRATION NUMBER This painting vividly depicts a tableau in which their children offer up 11-1541000-001295-01 a cup of drink, wishing them health and longevity. The authorship of the painting is unknown, and the painting is currently housed in the National Museum of Korea. Designed to help foreigners understand Korean cuisine more easily and with greater accuracy, our <Korean Menu Guide> contains information on 154 Korean dishes in 10 languages. S <Korean Restaurant Guide 2011-Tokyo> introduces 34 excellent F Korean restaurants in the Greater Tokyo Area. ROM KOREA GREAT FOOD, GREAT STORIES FROM KOREA The Korean Food Foundation is a specialized GREAT FOOD, GREAT STORIES private organization that searches for new This book tells the many stories of Korean food, the rich flavors that have evolved generation dishes and conducts research on Korean cuisine after generation, meal after meal, for over several millennia on the Korean peninsula. in order to introduce Korean food and culinary A single dish usually leads to the creation of another through the expansion of time and space, FROM KOREA culture to the world, and support related making it impossible to count the exact number of dishes in the Korean cuisine. So, for this content development and marketing. <Korean Restaurant Guide 2011-Western Europe> (5 volumes in total) book, we have only included a selection of a hundred or so of the most representative. -
STAR SWEETENERS the Best of the Naturals
STAR SWEETENERS The Best of the Naturals Become sugar savvy! The term "natural" as applied to sweeteners, can mean many things. The sweeteners recommended below will provide you with steady energy because they take a long time to digest. Natural choices offer rich flavors, vitamins and minerals, without the ups and downs of refined sugars. Sugar substitutes were actually the natural sweeteners of days past, especially honey and maple syrup. Stay away from man-made artificial sweeteners including aspartame and any of the "sugar alcohols" (names ending in ol). In health food stores, be alert for sugars disguised as "evaporated cane juice" or "can juice crystals." These can still cause problems, regardless what the health food store manager tells you. My patients have seen huge improvements by changing their sugar choices. Brown rice syrup. Your bloodstream absorbs this balanced syrup, high in maltose and complex carbohydrates, slowly and steadily. Brown rice syrup is a natural for baked goods and hot drinks. It adds subtle sweetness and a rich, butterscotch-like flavor. To get sweetness from starchy brown rice, the magic ingredients are enzymes, but the actual process varies depending on the syrup manufacturer. "Malted" syrups use whole, sprouted barley to create a balanced sweetener. Choose these syrups to make tastier muffins and cakes. Cheaper, sweeter rice syrups use isolated enzymes and are a bit harder on blood sugar levels. For a healthy treat, drizzle gently heated rice syrup over popcorn to make natural caramel corn. Store in a cool, dry place. Devansoy is the brand name for powdered brown rice sweetener, which contains the same complex carbohydrates as brown rice syrup and a natural plant flavoring. -
Salads / Appetizers Sea Dishes Special Dishes
SALADS / APPETIZERS Farmer salad on а board (10) 400 gr 11,90 lv (farmer tomato, gherkins, red onion, roasted pepper, farmer cow cheese, olives) Farmer tomatoes with homemade fresh cow cheese and arugula (10,12) 350 gr 8,90 lv (farmer tomatoes, fresh cow cheese, arugula, olives and homemade pesto with cashew) Shepherd’s salad (5,10) 400 gr 8,50 lv (tomatoes, cucumbers, peppers, marinated mushrooms, bacon, cheese, yellow cheese, olives, parsley, quail egg and onion) Bulgarian salad (10) 350 gr 7,60 lv (tomatoes, cucumbers, peppers, chili pepper, parsley, onion and cow cheese) Green salad with grilled goat cheese (4,10) 300 gr 9,50 lv (mixed green salad, arugula, cucumbers, grilled goat cheese and dressing) Green salad with quail eggs (4,5) 300 gr 8,90 lv (mixed green salad and arugula, cucumbers, cherry tomatoes, parmigiano and dressing) Baby spinach salad (1,4,10,11) 300 gr 8,90 lv (baby spinach, egg, roasted pepper, cow cheese, red quinoa, tomatoes, dressing) Classic Snezhanka with cucumbers and walnuts (2,10) 200 gr 6,90 lv Hot spread (2,10) Cream cheese from hot peppers, garlic, walnuts and raspberry reduction 150 gr 6,90 lv Hummus with roasted pepper and garlic (1) 150 gr 6,90 lv (soft cheese “labne”, chilli, garlic, walnuts and raspberry reduction) “Kyopoolou” with cheese 200 gr 6,90 lv Appetizer plateau (1,10) 450 gr 14,90 lv ( kyopolou, liutenitza, hot spread, hummus with roasted pepper and garlic, snezhanka, bread) SEA DISHES Homemade “Tarama” caviar (7,12) 150 gr 7,90 lv Mediterranean salad (4,11,12) 300 gr 13,90 lv (mixed green -
Selecting, Preparing, and Canning Fruit and Fruit Products
Complete Guide to Home Canning Guide 2 Selecting, Preparing, and Canning Fruit and Fruit Products 2-2 Guide 2 Selecting, Preparing, and Canning Fruit and Fruit Products Table of Contents Section .......................................................................................................................Page 2 General ...............................................................................................................................2-5 Preparing and using syrups ..................................................................................................2-5 Fruit and Fruit Products Apple butter ........................................................................................................................2-6 Apple juice ..........................................................................................................................2-6 Apples—sliced .....................................................................................................................2-7 Applesauce .........................................................................................................................2-7 Spiced apple rings ...............................................................................................................2-8 Spiced crab apples ...............................................................................................................2-9 Apricots—halved or sliced ....................................................................................................2-9 Berries—whole -
Za'atar-Spiced Beet Dip with Goat Cheese by Adapted by Laura and Alan Rabishaw, Inspired by YOTAM OTTOLENGHI
Za'atar-Spiced Beet Dip with Goat Cheese By Adapted by Laura and Alan Rabishaw, inspired by YOTAM OTTOLENGHI Ingredients 4 medium beets (approximately 1 lb), trimmed —OR Use a product like LOVE’s Beets precooked to skip STEP 1 below 2 small garlic cloves, minced 1 small hot pepper, seeded and minced 2/3 cup plain Greek yogurt 2 tablespoons extra-virgin olive oil 1 tablespoons date syrup 2tsp + za’atar Salt 1/4 cup roasted pistachios, chopped 2 tablespoons goat cheese, crumbled 2 scallions, thinly slice Pita or Crunchy Vegetables, for serving Step 1 Preheat the oven to 350°. Put the beets in a small roasting pan and add 1/4 cup of water. Cover with foil and bake for about 1 hour, until tender. Let cool slightly. Step 2 Peel the beets, cut into wedges and transfer to a food processor. Add the garlic, chile and yogurt and pulse until blended. Add the olive oil, date syrup and za’atar and puree. Season with salt. Scrape into a wide, shallow bowl. Scatter the pistachios, goat cheese and scallions on top and serve with bread. Roasted Beets with Chick Peas Various Recipes Adapted by Laura and Alan Rabishaw Ingredients 4 medium beets (approximately 1 lb), trimmed —OR Use a product like LOVE’s Beets precooked to skip STEP 1 below 1 can Chick Peas, drained and rinsed 2 tbls of your favorite middle eastern spice blend (za’tar, harissa powder, ras al hanout, hawaij or other. You can buy premixed, or google for recipes) Salt and pepper to taste Extra-virgin olive oil Step 1 Preheat the oven to 350°. -
Das Große MENÜ-Regisfer 1
Das große MENÜ-Regisfer 1. Alphabetisches Stichwortverzeichnis ln diesem Stichwortverzeichnis finden Sie in alphabetischer Reihenfolge alle Rezepte, Warenkunden und Tips aus 10 MENÜ-Bänden. Die erste Zahl hinter dem Stichwort gibt die Bandzahl an, die zweite Zahl die Seitenzahl. Fettgedruckte Seitenzahlen weisen auf einen Tip hin. Ein (W) hinter der Seitenzahl be deutet, daß es sich hier um eine Warenkunde handelt, ein (H) steht für Hinweis und (PS) weist auf einen Rezept-Nachtrag hin. Albertkekse 1/13 Ananaskraut 1/29 - s. auch Alcazar-Torte 1/14 Ananasmelone, Horsd’cBüvre 4/297 (W) Alexander-Cocktail 1/15 s. Melone 6/310 (W) - s. auch Sachgrup Aachener Printen 1/1 Alice-Salat 1/15 6/311 penregister Aal aus der Provence 1/1 Alicot, s. Puterra Ananas-Partyspieße 1/30 Vorspeisen - blau 1/1 gout kanadisch 8/75 Ananas-Pumpernik- - s. auch Schweden - Frikassee von 3/298 Allgäuer Käse kel-Dessert 1/30 platte 9/287 - gebraten 1/2 spatzen 1/16 Ananas-Salat auf Aperitif An isette 1/41 - gekocht, s. Aal - Käsesuppe 1/16 Äpfeln 1/30 Apfel, Adams- 1/11 schnitten ait- - Suppenknödel 1/17 - Colmar 1/32 Äpfel »Bolette« 1/42 hoiländisch 1/7 Altdeutscher Topf 1/20 - Käse- 5/222 - bosnisch 1/42 - geräuchert 1/2 Altenglischer Punsch 1/20 - Zwiebel- 10/300 - bulgarisch 1/43 - grün auf flämi Altholländische Ananas-Schnitzel 1/32 - Eierkuchen mit 2/337 sche Art 1/4 Aalschnitten 1/7 Ananas-Schokolade - Eskimo- 3/70 - häuten 1/4 Alufolie 3/78 Schnitten 1/33 - flambiert» 1/43 1/6 Aluko Chop, s. -
The Map of Maple
the map of maple intensity maple maple toasted baked apple toasted nuts University of VermontUniversity of © brioche roasted marshmallow golden sugar burnt sugar crème brûlée caramel coffee milky fresh butter melted butter condensed milk butterscotch confectionary light brown sugar dark brown sugar molasses toffee spice vanilla cinnamon nutmeg mixed spices fruity raisins prunes aroma and flavor and aroma orange grapefruit peach apricot mango raw nuts floral honey floral blend earthy grassy hay oats mushroom others praline dark chocolate bourbon soy sauce spiced meat leather mineral notes maple sweetness balance intensity taste smooth mineral thin syrupy thick mouthfeel tasting maple syrup The map of maple is a sensory tool, allowing you to explore all the wondrous possibilities of Vermont maple syrup. Here are some hints for tasting on your own. Smell the syrup before tasting. Try to identify any distinct aromas. Take a look at the list of aroma and flavor descriptors as a guide. Take a small sip of the syrup. Move the syrup in your mouth briefly, and feel the texture. See the mouthfeel section for suggestions. Then, evaluate the taste characteristics. See the taste section for suggestions. For all the sensory properties evaluated, always try to asses the quality, quantity and balance of the descriptors identified. Consider the flavor with another sip. See if the sensory “families” help you place the aroma and flavor of the syrup, allowing & you to identify and describe each particular maple syrup. If possible, taste and share your reactions with a friend. Sometimes tasting and talking with others can help your descriptions. why taste and tell? Maple syrup is an old-fashioned yet long-lived taste of Vermont. -
To Start with Pasta
FOOD MENU - 2021 8 Raffles Avenue, #01-13D, Singapore 039802 To start with Plain Fries $10 Pizza Fries $18 Straight cut fries in salt serve with house dip. The one that make us famous fries, beef peperoni, cheese sauce. Truffle Fries $15 Straight cut fries in truffle oil and dried oregano, parmesan Mexicano Taco Fries $18 cheese serve with our tartar sauce. Fries seasoned with taco flavor, salsa served with nacho cheese dip. Choice of beef or chicken toppings. $15 Salted Egg Fries $10 Salted egg seasoned fries, served with sweet and spicy salted Fish Skin egg sauce. Umami flavor fish skin serve with sweet and spicy sauce. Nachos $14 Calamari $16 Tortilla chips with mango salsa, nacho cheese dip. Buttered squid rings serve with tartar sauce and lemon wedge. $18 Shripm Gambas $18 Saute shrimp in buttery garlic and onion serve with salsa or Spicy Buffalo Wings house salad, grilled lime. Spicy or regular buffalo wings satisfy with beer match, served with tartar sauce. Har Cheong Kai $15 Salted Egg Chicken Wings $18 Well known prawn paste wings. Salted eggs, chicken wings, satisfy with beer match. Pasta Aglio Olio (Shrimp or Chicken) $20 Creamy Chicken Mushroom $20 Spaghetti pasta tossed in garlic, chilli flakes topped with Penne pasta in creamy sauce mushroom. Topped with grilled parmesan and basil. chicken breast, parmesan and parsley. Seafood Pasta $20 Bolognese Pasta $20 Spaghetti pasta and squid ring king prawns, tossed in our Ground beef in marinara sauce. homemade marinara sauce, topped with shave parmesan chopped parsley. Chicken Alfredo (Spaghetti/Penne) $20 Fettuccine pasta/penne, cream, garlic, chicken breast, parsley, Classic Carbonara $20 parmesan and chives on top. -
D1.1. National Country Specific Documented Traditonal
BaSeFood D1.1 : National traditional foods documented files BaSeFood (G.A. n° 227118) Sustainable exploitation of bioactive components from the Black Sea Area traditional foods D 1.1 – National country specific documented traditional foods files Overall compilation: Hellenic Health Foundation Due date of deliverable: [November 2009] Actual submission date (first draft): [December 2009] Final submission date: [September 2010] Start date of project: 1 April 2009 Duration: 36 months Organisation name of lead contractor for this deliverable: [HHF, P03] Dissemination level: PU 1 BaSeFood D1.1 : National traditional foods documented files Overall D1.1 compiler: Effie Vasilopoulou Dept. of Hygiene, Epidemiology and Medical Statisics, University of Athens Medical School and HHF Collaborator Authors : Effie Vasilopoulou, Antonia Trichopoulou Hellenic Health Foundation (HHF), Greece K. S. Fedosova, V. V. Yashkina, L. V. Kapreliants, S. N. Fedosov Odessa National Academy of Food Technologies (ONAFT), Ukraine Mariia Mudryk, Nadiya Boyko Uzhhorod National University (UZHNU), Ukraine Dmitry Karpenko Moscow State University of Food Productions (MSUFP), Russian Federation Carmen Costea, Alexandru Stroia, Codrin Chiru Bucharest University of Economics (ASE), Romania Zaza Kilasonia Biological Farming Association (ELKANA), Georgia Iordanka Alexieva University of Food Technologies (UFT), Bulgaria Bike Kocaoglu, Osman Hayran T C Yeditepe University (YEDITEPE), Turkey BaSeFood Co-ordinator: Filippo D’ Antuono, University of Bologna - UNIBO Work package 1 Leader: -
The Ultimate Spread 25 Petite Breakfast Popular
THE ULTIMATE SPREAD 25 SIGNATURE ENTRÉES SERVED WITH YUKON POTATOES, ASPARAGUS FROM OUR BAKERY ROASTED TOMATO, CHOICE OF TOAST FRUIT-FILLED DANISHES, MUFFINS CHOCOLATE & BUTTER CROISSANTS, PRESERVES MID - WESTERN 21 FRESH BAKED BREADS AND BAGELS, WHIPPED BUTTER TWO FARM FRESH EGGS ANY STYLE CHOICE OF MADE TO ORDER PORK SAUSAGE, CHICKEN APPLE SAUSAGE WAFFLES, OMELETS, EGGS ROSEMARY HAM OR PECAN WOOD SMOKED BACON INCLUDES CHOICE OF JUICE AND COFFEE OR TEA COLD SELECTIONS DRIED-FRUIT GRANOLA, CEREALS, FRUIT YOGURT HAM & CHEESE ROLL 17 FRESH-CUT SEASONAL FRUITS AND BERRIES ROSEMARY HAM, SMOKED CHEDDAR CHEESE OVER MEDIUM EGG, DIJON AIOLI, PRETZEL BUN HOT SELECTIONS THE RITZ-CARLTON EGGS BENEDICT EGG WHITE FRITTATA 16 FARM FRESH SCRAMBLED EGGS WILD MUSHROOMS, GOAT CHEESE, CITRUS ARUGULA GRIDDLE SPECIALTIES WITH MAPLE SYRUP FINES HERBES BREAKFAST POTATOES, SAUSAGE APPLEWOOD SMOKED BACON AND OATMEAL ST. LOUIS SHORT RIB SKILLET 19 TWO FARM FRESH EGGS ANY STYLE, PEPPERS SERVED WITH JUICE & COFFEE, DECAFFEINATED COFFEE POTATOES, ONIONS, KALE, SMOKED GOUDA OR SPECIALTY HOT TEAS PETITE BREAKFAST FEATURED ENTRÉES CHIA PUDDING 9 STEAK & EGGS 28 COCONUT MILK, MANGO, BERRIES, FILET MEDALLION, TWO FARM FRESH EGGS ANY STYLE PISTACHIO CRUNCH, WHITE CHOCOLATE ROASTED WILD MUSHROOMS, HOLLANDAISE SAUCE FRUIT SMOOTHIE 6 THE RITZ-CARLTON EGGS BENEDICT 19 HONEY, YOGURT POACHED FARM FRESH EGGS, CANADIAN BACON CHOICE OF TWO ENGLISH MUFFIN, HOLLANDAISE SAUCE OATS, PROTEIN, COCONUT MILK, GREENS, BANANA, BERRIES SUBSTITUTE SMOKED SALMON 23 GRANOLA PARFAIT 8 LUMP CRAB -
Arby's® Menu Items and Ingredients
Arby’s® Menu Items and Ingredients LIMITED TIME OFFERS Half Pound French Dip & Swiss/Au Jus: Roast Beef, Au Jus, Buttermilk Chicken Cordon Bleu: Buttermilk Chicken Fillet, Cinnamon Apple Crisp Swiss Cheese (Processed Slice), Sub Roll. Pit-Smoked Ham, Mayonnaise, Swiss Cheese (Natural Slice), Star Cut Bun. Cinnamon Apple Crisp, Whipped Topping. Arby’s Sauce® Buttermilk Buffalo Chicken: Buttermilk Chicken Fillet, Coke Float Horsey Sauce® Coca Cola, Vanilla Shake Mix. Parmesan Peppercorn Ranch Sauce, Spicy Buffalo Sauce, Three Cheese: Roast Beef, Parmesan Peppercorn Ranch Shredded Iceberg Lettuce, Star Cut Bun. Sauce, Swiss Cheese (Processed Slice), Cheddar Cheese Chicken Tenders SIGNATURE (Sharp Slice), Cheddar Cheese (Shredded), Crispy Onions, Smokehouse Brisket: Smoked Brisket, Smoky Q Sauce, Star Cut Bun. Tangy Barbeque Sauce Buffalo Dipping Sauce Mayonnaise, Smoked Gouda Cheese, Crispy Onions, Star Fire-Roasted Philly: Roast Beef, Roasted Garlic Aioli, Swiss Cut Bun. Cheese (Processed Slice), Italian Seasoning Blend, Red & Honey Mustard Dipping Sauce Traditional Greek Gyro: Gyro Meat, Gyro Sauce, Gyro Yellow Peppers, Sub Roll. Ranch Dipping Sauce Seasoning, Tomatoes, Shredded Iceberg Lettuce, Red Onion, Flatbread. TURKEY SLIDERS Turkey Gyro: Roast Turkey, Gyro Sauce, Gyro Seasoning, Grand Turkey Club: Roast Turkey, Pepper Bacon, Swiss Pizza Slider: Genoa Salami, Pepperoni, Swiss Cheese Red Onion, Tomatoes, Shredded Iceberg Lettuce, Flatbread. Cheese (Processed Slice), Tomatoes, (Processed Slice), Robust Marinara, Split Top Bun. Roast Beef Gyro: Roast Beef, Gyro Sauce, Gyro Seasoning, Leaf Lettuce, Mayonnaise, Harvest Wheat Bun. Buffalo Chicken Slider: Prime-Cut Chicken Tenders, Red Onion, Tomatoes, Shredded Iceberg Lettuce, Flatbread. Roast Turkey Ranch & Bacon Sandwich: Roast Turkey, Parmesan Peppercorn Ranch Sauce, Spicy Buffalo Sauce, Loaded Italian: Pepperoni, Genoa Salami, Pit-Smoked Pepper Bacon, Red Onion, Tomatoes, Leaf Lettuce, Split Top Bun. -
American Style Kobe Beef • Local, Organic Buns Snoqualmie Ice Cream Shakes • Hand Crafted Salts & Sauces
American Style Kobe Beef • Local, Organic Buns Snoqualmie Ice Cream Shakes • Hand Crafted Salts & Sauces Appetizer Experiments Burger Experiments Fish n’ Fries Sweet & Spicy Fried Pickles - Served Served with your choice of fries, tots or chips, or Corn flake crusted Alaskan cod, malt vinegar slaw, with Tapatio dipping sauce. 8.99 upgrade to a premium side. bread and butter tarter. 15.99 See THE LIST for all sides, patty options, subs, Bacon Brussels - Crispy Brussels tossed in sauces, cheeses and toppings. bacon vinaigrette. 8.99 Homage to the Dick’s Deluxe*- American Cheese Curds - Breaded and deep fried Kobe beef, American cheese, bacon, grilled onions and Wisconsin Cheddar cheese curds. Served with our Top Secret Burger Sauce. 15.99 Tapatio dipping sauce. 10.99 OG Tear Jerker*- American Kobe beef, Pepper Jack, grilled onions and jalapeños, Satan’s Tears Ketchup and Habanero Mayo. 13.99 Cluck Norris - Chicken breast, Swiss, avocado, Fish n’ Fries lettuce, tomato, onion and Buttermilk Ranch. 15.99 Faux Real - Beyond meatless patty, creamy Chao cheese, vegan Top Secret Burger Sauce, lettuce and Build Your Own Burger* tomato. 15.99 14.99 The Classic ‘MeriCAN*- American Kobe beef, C heese Curds American cheese, shredded lettuce, tomato, onion, 1. Choose ONE Burger Patty/Meat pickle, bacon and Billion Island sauce. 15.99 2. Choose ONE Topping Mac Daddy ‘MeriCAN*- Two quarter pound Gavacho’s Totchos - 3. Choose ONE Sauce Tots topped with cheesy American Kobe beef patties, Billion Island sauce, sauce, crumbled bacon, green onions, sour cream and lettuce, tomato, American cheese, pickles, and onions 4. Add Cheese for $1.50 Satan’s Tears Ketchup.