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Puff Pastry, Thawed 3-4 Cups Shredded Mozzarella Cheese ½ 8Oz Package of Feta Cheese 1 Egg, Beaten Oil, for Greasing
Serves 16 Ingredients: 1 package (2 sheets) puff pastry, thawed 3-4 cups shredded mozzarella cheese ½ 8oz package of feta cheese 1 egg, beaten Oil, for greasing 1. Lightly grease a large-rimmed baking sheet (should be around 11 x 17 in). Preheat oven to 350 degrees. 2. On a lightly floured surface, roll out one sheet of the puff pastry into a rectangle (should be around the dimensions of the baking sheet). Place it on the baking sheet. Spread the mozzarella and feta cheese evenly over the pastry, leaving a thin border. Roll out the second sheet of puff pastry to the same size and lay it over the cheese. Pinch the edges together to seal them (make sure its tightly sealed or the cheese will leak out!!!). Brush the top with the egg wash and poke the pastry all over with a fork end. 3. Bake the pie until crisp and golden brown, about 20 to 25 minutes. Let cool for 10 minutes before cutting into 3-inch squares. Serve hot or at room temperature. Serves 4 people Ingredients: 2 cornish hens Salt to taste Generous pinch of black pepper 2 to 3 garlic cloves, minced 2 tbsp adjika or STAR hot crushed peppers 2 tbsp olive oil 1. Wash the chicken. Towel dry it, put it breast side up on a large cutting board. Making sure that the hen remains in one piece, use kitchen scissors or a knife to cut down the middle of the breastbone in order to separate the rib cage. Be sure careful not to cut all the way through the hen—it should remain in one piece. -
Sauces Reconsidered
SAUCES RECONSIDERED Rowman & Littlefield Studies in Food and Gastronomy General Editor: Ken Albala, Professor of History, University of the Pacific ([email protected]) Rowman & Littlefield Executive Editor: Suzanne Staszak-Silva ([email protected]) Food studies is a vibrant and thriving field encompassing not only cooking and eating habits but also issues such as health, sustainability, food safety, and animal rights. Scholars in disciplines as diverse as history, anthropol- ogy, sociology, literature, and the arts focus on food. The mission of Row- man & Littlefield Studies in Food and Gastronomy is to publish the best in food scholarship, harnessing the energy, ideas, and creativity of a wide array of food writers today. This broad line of food-related titles will range from food history, interdisciplinary food studies monographs, general inter- est series, and popular trade titles to textbooks for students and budding chefs, scholarly cookbooks, and reference works. Appetites and Aspirations in Vietnam: Food and Drink in the Long Nine- teenth Century, by Erica J. Peters Three World Cuisines: Italian, Mexican, Chinese, by Ken Albala Food and Social Media: You Are What You Tweet, by Signe Rousseau Food and the Novel in Nineteenth-Century America, by Mark McWilliams Man Bites Dog: Hot Dog Culture in America, by Bruce Kraig and Patty Carroll A Year in Food and Beer: Recipes and Beer Pairings for Every Season, by Emily Baime and Darin Michaels Celebraciones Mexicanas: History, Traditions, and Recipes, by Andrea Law- son Gray and Adriana Almazán Lahl The Food Section: Newspaper Women and the Culinary Community, by Kimberly Wilmot Voss Small Batch: Pickles, Cheese, Chocolate, Spirits, and the Return of Artisanal Foods, by Suzanne Cope Food History Almanac: Over 1,300 Years of World Culinary History, Cul- ture, and Social Influence, by Janet Clarkson Cooking and Eating in Renaissance Italy: From Kitchen to Table, by Kath- erine A. -
KITCHEN HELP 5 the Condiment Station Sorting and Storing Food
The Condiment Station: Sorting & Storing Food The Condiment Station: Sorting and Storing Food Bridging the Employment Gap 2008 Kitchen Help 183 The Condiment Station: Sorting & Storing Food Bridging the Employment Gap 2008 Kitchen Help 184 The Condiment Station: Sorting & Storing Food The Condiment Station: Sorting & Storing Food This unit will provide strategies for helping students to identify pre-packaged condiments. They will experience a situation they may encounter in the workplace: refilling a condiment station and napkin containers. They will also learn to refill containers on tables, such as salt and pepper shakers. Safe storage requirements of different foods will be discussed briefly. PREREQUISITE OR ADDITIONAL SKILLS NOT TAUGHT IN THIS UNIT • Concepts of same and different, full and empty, part-full • Ability to classify and sort • Colour recognition • Good oral vocabulary of food words • Some sight vocabulary, especially of food words • Experience eating in restaurants, sit-down and take-out • Recognition of what ketchup, vinegar, mustard, etc. are • Some letter/sound knowledge • Experience with storing food at home OBJECTIVES Students will • Recognize labels on condiment packages, using clues such as pictures, initial letters, colours, etc. • Sort according to criteria • Place napkins in a box or refill container • List types of food And their storage paces • Stock a condiment station, matching packages with their correct containers • Find a requested food item • Know how to safely store different types of food (fridge, freezer, shelf, etc.) MATERIALS • Cereals, cans of soup, cans of vegetables etc (use empty and clean containers, or full) • Packets of condiments: salt, pepper, sugar, brown sugar, sweetener, milk, creamer, butter, jam, ketchup, vinegar, mustard, relish, etc. -
Menú General
COLEGIO JARA Mayo - 2021 3 4 5 825 Kcal. P.: 10 HC.: 51 L.: 36 G.: 5 6 568 Kcal. P.: 18 HC.: 42 L.: 36 G.: 7 7 840 Kcal. P.: 16 HC.: 40 L.: 42 G.: 8 FIDEUA CON VERDURITAS CALABAZA ASADA EN PURÉ CON CRUJIENTE DE ARROZ CON SALSA ALLA NORMA FESTIVO NO LECTIVO VEGETABLE FIDEUÀ JAMÓN RICE WITH NORMA´S SAUCE MASHED ROASTED PUMPKIN WITH CRISPY HAM CROQUETAS ARTESANAS DE POLLO SALMON EN PAPILLOTE CON PUERRO, ZANAHORIA E HOME- STYLE CHICKEN CROQUETTES ESCALOPINES DE TERNERA HINOJO ZANAHORIA RALLADA, ACEITUNAS VERDES Y MAÍZ BEEF STEAK MACKEREL PAPILLOTE WITH LEEK, CARROT AND FENNEL GRATED CARROT, OLIVES AND SWEETCORN COUS COUS CON VERDURA FRUTA COUS COUS WITH VEGETABLES LECHUGA Y TOMATE LETTUCE AND TOMATO FRUIT FRUTA FRUIT FRUTA FRUIT 10 840 Kcal. P.: 22 HC.: 35 L.: 41 G.: 10 11 594 Kcal. P.: 23 HC.: 45 L.: 28 G.: 8 12 684 Kcal. P.: 12 HC.: 31 L.: 54 G.: 10 13 777 Kcal. P.: 20 HC.: 34 L.: 42 G.: 12 14 765 Kcal. P.: 15 HC.: 49 L.: 34 G.: 6 ENSALADA DE PASTA AL PESTO CON TOMATE NATURAL LENTEJAS GUISADAS CON ZANAHORIA JUDÍAS VERDES CON CHISTORRA POTAJE DE GARBANZOS RECETA FISH REVOLUTION PASTA SALAD WITH PESTO AND NATURAL TOMATO LENTIL AND CARROT STEW GREEN BEANS WITH CHISTORRA CHICKPEAS STEW PAELLA VALENCIANA VALENCIAN PAELLA CONTRAMUSLO DE POLLO ASADO CON ROMERO FILETE DE MERLUZA CON AJITOS Y CEBOLLA EN SALSA TORTILLA DE PATATAS CARRILLADA EN SALSA FRESCO DE TOMATE SPANISH OMELETTE PORK CHEEK IN SAUCE BOQUERON ANDALUZA CON CAPONATA DE ROAST CHICKEN WITH ROSEMARY HAKE FILLET WITH TOMATO SAUCE, GARLIC AND VERDURAS ENSALADA DE LECHUGA, MANZANA Y CEBOLLA ZANAHORIA BABY CARAMELIZADA ONIONS ANDALUSIAN STYLE ANCHOVY WITH VEGETABLE LECHUGA Y ESPÁRRAGOS LETTUCE, APPLE AND ONION SALAD BABY CARROTS "CAPONATA" LETTUCE AND ASPARAGUS ENSALADA DE ESPINACAS, TOMATE Y MANZANA FRUTA FRUTA SPINACH SALAD WITH TOMATO AND APPLE FRUTA FRUTA FRUIT FRUIT FRUIT FRUIT HELADO ICE CREAM 17 823 Kcal. -
Macedonia Newspaper Ташко Кубановски Македонска Дијаспора За Рубриката ,,Афоризми’’ Ви Благодариме
MACEDONIA NEWSPAPER December 07, 2017 Volume 34, Issue 2 (398) Free www.macedonianewspaper.com Jennifer Raptopoulos (Rachkovska) MHRMI's new Social Media Director. MYNET member. Future Centenial College student. Proud Macedonian. mhrmi.org Страница 2 Македонија December 07, 2017 Е месечен весник, гласи- ло на Македонците во Северна Америка. Излегува во првата сед- мица од месецот. Првиот број на “Македо- нија“ излезе на први ноем- ври 1984 година и оттогаш весникот излегува редов- но, секој месец уредуван од Танас Јовановски за- https://macedonianewspaper.com/ Посетете ја новата веб страница на весникот клучно со октомври 2013- та година од кога истиот е под уредништво на Соња Лозановска. Почитувани читатели и соработници: Вашите написи, комента- ри, огласи, реклами, со- општенија и друго треба да пристигнат во Редак- цијата најдоцна до 1-от ден во месецот, за да би- дат објавени во бројот за тој месец. ЗАБЕЛЕШКА: коментари- те објавени на страниците на овој весник со потпис на авторите или изворот на информацијата се мис- лења на истите и не секо- гаш го одразуваат ставот на Редакцијата. Редакцијата на “Македо- Почитувани читатели, Голема благодарност до нашите нија“ е одговорна само за текстовите без потпис. Продолжувањето на нашата мисија во зачувување соработници: човекови права Специјални Дописници: Материјалите испратени на македонската култура, јазик, идентитет и традиции Танас Јовановски - поранешен уредник на - Од Мала Преспа, на адреса на овој весник е невозможно без вашата поддршка и помош. Затоа Никола Петковски весникот ,,Македонија’’, креатор на крстозборот за Албанија известува стануваат негова соп- Ве покануваме да го помогнете и да се претплатите на колумнист весникот ,,Македонија’’ ственост, освен ако за тоа весникот ,,Македонија,,. -
GEORGIA Strengthening Conformity Assessment for Fruits and Vegetables
Wichtiger HINWEIS ! Innerhalb der Schutzzone (hellblauer Rahmen) darf kein anderes Element platziert werden! Ebenso darf der Abstand zu Format- resp. Papierrand die Schutzzone nicht verletzen! Hellblauen Rahmen der Schutzzone nie drucken! Siehe auch Handbuch „Corporate Design der Schweizerischen Bundesverwaltung“ Kapitel „Grundlagen“, 1.5 / Schutzzone www. cdbund.admin.ch G GLOBAL QUALITY AND STANDARDS PROGRAMME GEORGIA Strengthening conformity assessment for fruits and vegetables VALUE CHAIN STUDY 1 Value Chain Analysis of Fruits and Vegetables in Georgia with focus on quality and compliance infrastructure, economic, social and sustainability requirements ACKNOWLEDGMENTS This publication has been prepared by the United Nations Industrial Development Organization (UNIDO) within the framework of the Global Quality and Standards Programme (GQSP) under the overall guidance of the GQSP programme coordinator and project manager, Ms. Dorina Nati. Technical inputs were provided and coordinated by Ms. Nino Manvelidze, National Technical Advisor. The publication is based on the study of the Bern University of Applied Sciences (BFH). Special appreciation goes to the research team consisting of Dominic Blaettler, Ekaterine Burkadze, Pia Fehle, Salome Gelashvili, Phatima Mamardashvili, Sophie Marchesi, and Susan Zuelli. The development of this publication benefitted greatly from the valuable inputs, reviews and constructive comments received from all the main stakeholders of the project, particularly the Ministry of Environmental Protection and Agriculture (MEPA) of Georgia. Special thanks goes to all the people who shared their precious knowledge, experience and opinions in the frame of interviews, meetings and workshops. Publication design by Radhika Nathwani. We acknowledge the financial support to this mandate on part of the Swiss State Secretariat for Economic Affairs (SECO), and the institutional support on part of BFH-HAFL. -
The Green, St Leonards Road, Claygate, Surrey, KT10 0JD
Diplomeno Kretodis £9.75 Souvlaki £8.50 A folded Pizza, with Chicken, Meatballs, Marinated succulent skewers of Lamb or Pepperoni, Bolognaise, Mushrooms and Chilli, Chicken (or both) cooked on our grill oozing with Mozzarella Tiger Prawns £10.25 Large whole Tiger Prawns, in Garlic Butter, Lemon Zest and Chopped Parsley The Green, St leonards Road, Claygate, Surrey, KT10 0JD Tel: 01372 465 125 www.thegreekvine.co.uk Pasta & Al Forno Bolonez £7.45 Rich Beef Ragu served with Tomatoes, Herbs To keereeo Pysto and tossed with Spaghetti Orektika Salates Please choose a side order of your choice Thymomenos £6.75 Garlic Pizza Bread £2.95 Classic Nicoise £7.95 Penne Pasta in a Spicy Tomato Sauce with Black Mydia £8.45 Cheesy Garlic Pizza Bread £3.25 Mixed Leaves, Tomatoes, Red Onion, Olives and Garlic A Big Bowl of succulent Mussels cooked in Tomato Pesto Pizza Bread £3.75 New Potatoes, Tuna, Boiled Egg, Green Beans White Wine, Onion and Cream Chef’s Homemade Soup of the Day £3.75 and Capers Kalamari Garides £10.25 Linguine Pasta served with Sautéed Prawns, Lauraki £12.50 Kalamari Chicken Caesar £7.75 Calamari, Chilli and Leeks in a White Wine and Whole Seabass wrapped in foil with Olive Oil, Deep fried Calamari served with garlic Aioli £4.65 A Classic salad served with a Chicken Breast CreamyTomato Sauce Parsley, Garlic, Olives and Lemon. Baked in and our Homemade Chunky Croutons splashed the oven Grilled Sardines with tasty Caesar Dressing Keftedes £8.95 with Lemon, Olive Oil & herbs £4.45 Traditional Greek Meatballs in a Tangy Stiffado £10.50 Horiatiki £7.50 Tomato Sauce with Mushrooms and fresh A traditional Greek dish. -
Tapas Calientes
Tapas Calientes HOT TAPAS Nibbles M F V Pan galician (vg) £3.25 Baked bread served with olive oil & balsamic Brocheta de Pollo y Chorizo £6.95 Calamares £6.95 Queso de Cabra (v) £5.50 vinegar Calamares rings deep fried in our Lightly battered goats cheese, drizzled (Gluten, SO2) Herbed chicken & chorizo kebab served with sliced beef tomato dressed with own buttermilk batter & served with honey & served with braised fennel with aïoli (Egg, Mustard, Celery, Milk, Gluten, So2, Mollusc) & beetroot crisps (Milk, Egg) Pan Catalán (vg) £4.25 olive oil & sherry vinegar(So2) Baked bread topped with tomato & garlic Patatas Bravas (vgo) £5.50 (Gluten, SO2) Filete de Hierro Plano £7.95 Triple cooked sagitta potatoes served with Flat iron steak served with parmesan Gambas £7.50 Tiger prawns deep fried in lightly aïoli & spicy tomato sauce (Celery, Egg, Mustard, So2) patatas bravas (Celery, Milk) Aceitunas Gordal (vg) £3.95 spiced tempura batter & served Pitted Gordal olives with aïoli (Egg, Mustard, Celery, Gluten, Crustacean, So2) Coliflor Asada (vg) £6.50 Chorizo y Patatas £6.95 Roast cauliflower topped with a rich Caramelised chorizo & potato (So2) Almendras (vg) £3.95 paellas tomato sauce & aïoli (Mustard, Soy, So2) Roasted & salted Valencian Mejillones a la Marinera £5.95 We make all our paella fresh to order Albóndigas con Tomate £5.95 Croquetas de Jalapeños y Frijoles (v) £5.50 almonds Beef & pork meatballs served in a rich Mussels steamed in white wine & (Nuts) Jalapeños & refried bean croquettes served so please allow 40 minutes, a little (Gluten, Egg, So2, Celery, Mustard) garlic cream (Mollusc, Milk, So2) tomato stew with sour cream (Milk, Gluten, Egg) more at busier times. -
Меню Тесто / Dough Salads and Appetizers Menu
САЛАТЫ И ЗАКУСКИ МЕНЮ ТЕСТО / DOUGH SALADS AND APPETIZERS MENU ДИЧЬ / GAME DISHES ХИНКАЛИ мин. 3 шт. / Khinkali min 3 pcs со свининой и говядиной / с бараниной 150 with pork and beef / lamb САЛАТ С КРЕВЕТКАМИ, САЛАТ С ВЯЛЕНОЙ ОЛЕНИНОЙ, 1100 АВОКАДО И ТОМАТАМИ ЧЕРРИ 890 с сыром и зеленью/ cheese and greens 100 грушей и кедровым орехом с креветками / with shrimps 220 Salad with shrimp, avocado and cherry tomatoes Sun-dried deer and pear salad БОЛЬШОЙ ЛИСТОВОЙ САЛАТ С АВОКАДО 750 САЛАТ С КОПЧЕНОЙ УТИНОЙ ГРУДКОЙ 750 КУТАБЫ, 2 шт. / Qutab, 2 pcs. Large leaf salad with avocado и рукколой с зеленью / with greens 250 c сыром / с мясом / with cheese / with meat 200 САЛАТ С АВОКАДО, МАНГО и тыквенными семечками 650 Salad with smoked duck breast and arugula Salad with avocado, mango and pumpkin seeds ПАШТЕТ ИЗ ПЕЧЕНИ ЗАЙЦА / Hare liver pate 570 ПЕЛЬМЕНИ / Dumplings ОВОЩНОЙ САЛАТ ПО-ГРУЗИНСКИ 620 ТАРТАР ИЗ ОЛЕНИНЫ / Tartar venison 950 с говядиной / with beef 500 Georgian vegetable salad с курицей / with chicken 400 РОСТБИФ ИЗ ОЛЕНИНЫ со свекольным соусом 1550 САЛАТ ИЗ СЛАДКИХ ТОМАТОВ с крымским луком 650 Tomato salad with crimean onion Roast beef deer with beetroot sauce ВАРЕНИКИ / Dumplings с картофелем и грибами with potatoes and mushrooms 350 СТРАЧАТЕЛЛА С ТОМАТАМИ и муссом из манго 900 с творогом, вишневым соусом и сметаной 350 Stracciatella with tomatoes and mango mousse БОЛОНЬЕЗЕ С ЛОСЯТИНОЙ 950 with cottage cheese, cherry sauce and sour cream Bolognese with moose БУРРАТА С ТОМАТАМИ 900 Burrata with tomatoes КАЗАРЕЧЧЕ С ОЛЕНИНОЙ И КРОЛИКОМ -
Evening Mitzvah Celebration
Evening Mitzvah Celebration Valet Parking ● Maître D’ ● Private Bridal Suite ● Event Manager ● Over 50 Colored Linen Options Beverages Assorted Sodas & Juices ● Virgin Strawberry Daiquiris & Pina Coladas ● Coffee, Tea, & Decaf Service Signature Open Bar $26.00 pp ● Premium Open Bar $31.00 pp Beer & Wine $20.00 pp ● Cash Bar/ Master Tab $150.00 Bartender Fee Adult Cocktail Hour Teen Cocktail Hour ● International & Domestic Cheese & Cracker Board Displayed in Silver Chafing Dishes: accompanied with seasonal Fresh Fruits ● Pizza Bagels ● Mini Hot Dogs ● Seasonal Crudité ● Mini Burger Sliders ● Vegetable ● Fresh Sushi & Sashimi Station with Attendant Spring Rolls ● Chicken Tenders ● Select 2 Cocktail Hour Stations ● Potato Pancakes ● Select 8 Butler Passed Hors D’Oeuvres Adult Dinner Teen Dinner Blessing of the Challah included Blessing of the Challah included Mixed Field Greens with Balsamic or Caesar Salad Tomato Basil Mozzarella paired with an Arugula Salad with a Balsamic Reduction Select 3 Captain Stations Select 1 Chicken, 1 Beef, & 1 Fish for your guests to choose from our selections: from : Entrée’s Served with Chef’s Selection of Seasonal Vegetable Teen Dessert and Starch Decadent Tiered Cake Adult Dessert Decorated Sheet Cake (Upgrade to tiered cake for $2.50 per person) Sundae Bar and Candy Bar Platters of Italian Cookies and Pastries on the tables Pricing Adults ‘19 Teens ‘19 Adults ‘20 Teens ‘20 Ages 15 and older Ages 4-14 Ages 15 and older Ages 4-14 Friday/ Sunday Evening $80.00 $60.00 $82.00 $62.00 Saturday Evening $85.00 $65.00 -
Our Favorite Dishes
Our Favorite Dishes and how to make them Mustafa Celik’s Moussaka from Turkey Ingredients: 3 Tbl olive oil, 2 Tsp salt, 1 pinch black pepper, 1 pinch red pepper, 1 pinch cumin, 2 cloves garlic, 2 small eggplant, 2 tomatoes, 1 onion, 5 green peppers, 150 grams ground beef/lamb Step 1: Slice and cut the eggplant. Heat olive oil in a frying pan, and fry the eggplant. Remove the eggplant from the pan, and set aside. Step 2: Add onion to the pan, and cook for 10 min; add green peppers, cook for 10 min; add ground beef, and cook for 10 min. Finally add tomatoes, tomato paste and spices, and cook together. Step 3: Put the eggplant in a deep dish. Pour the meat sauce over it. Put the mixture into the oven and bake at 350 for 15-20 minutes. Saidou Cissoko’s Lafidi from Guinea Ingredients: I eggplant, 1 onion, 1 cup cubes of beef, 1 tomato, 1 potato, 1 chopped chilli pepper, ½ cup palm oil, a pinch of salt. Step 1: Chop the vegetables into pieces of about the same size. Step 2: put oil into a frying pan and fry vegetables with meat, adding chili pepper, and salt. Step 3: As you are sauteeing the vegetables and meat, make some rice. Step 4: Pour the Lafidi over rice and enjoy. Ronald Delgado’s Flan from the Domincan Republic Ingredients:1 C whitesugar, 4 eggs, 1 can of condensed milk, 1 can evaporated milk, 1 TSP vanilla extract Step 1: Mix 2 cans of milk and 4 eggs together with vanilla extract in a blender. -
Oceanic Global COVID-19 Regulations Database
Oceanic Global COVID-19 Regulations Database Executive Summary • In both the USA and globally, there is a focus on hygiene practices, including increased sanitization of high-touch areas and increased handwashing for employees. Tables and chairs must be sanitized after every usage. • There is no strict guidance on using disposable silverware and cups instead of reusables. • If using reusable silverware and dishes, it is recommended that they are washed in the dishwasher. If not feasible, hand washing guidelines are in place to ensure sanitization. • However, it is suggested that condiments and similar shared items be single-use. If not feasible, shared items must be properly disinfected after every usage. • Use of disposable or touchless menus is recommended or enforced, based on location. • The CDC is the only major institution we found in our research to suggest using single-use food service items. • In Singapore, it is strongly encouraged that consumers bring their own clean and reusable containers when buying food 1 2 https://oceanic.global/theoceanicstandard/ 1 TOS: COVID-19 Regulations Database who Guidance for Accommodation Sector • Information and communication • Restaurants, breakfast, and dining room and bar staff should perform personal hygiene (frequent regular handwashing, cough hygiene) as strictly as possible. • Guests should be reminded when entering and leaving the restaurant, breakfast, or dining room to disinfect their hands with disinfectant gel, preferably located at the entrance to those facilities. • Buffets and drinks machines • At the buffets, guests should avoid handling food. When necessary, change tongs and ladles more frequently, always leaving these items in separate containers. Clean and disinfect the buffet surfaces after each service.