WOW-Day Cookbook How This Book Came to Be
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Ethnic Markets in the American Retail Landscape: African
ETHNIC MARKETS IN THE AMERICAN RETAIL LANDSCAPE: AFRICAN MARKETS IN COLUMBUS, CLEVELAND, CINCINNATI, AND AKRON, OHIO A dissertation submitted to Kent State University in partial fulfillment of the requirements for the degree of Doctor of Philosophy by Hyiamang Safo Odoom December 2012 Dissertation written by Hyiamang Safo Odoom B.A., University of Ghana,Ghana, 1980 M.S., University of Cape Coast, Ghana, 1991 Ph.D., Kent State University, 2012 Approved by ___________________________, Chair, Doctoral Dissertation Committee David H. Kaplan, Ph.D. ___________________________, Members, Doctoral Dissertation Committee Milton E. Harvey, Ph.D. ___________________________, Sarah Smiley, Ph.D. ___________________________, Steven Brown, Ph.D. ___________________________, Polycarp Ikuenobe, Ph.D. Accepted by ___________________________, Chair, Department of Geography Mandy Munro-Stasiuk, Ph.D. ___________________________, Dean, College of Arts and Sciences Timothy S. Moerland, Ph.D. ii TABLE OF CONTENTS LIST OF FIGURES ......................................................................................................... viii LIST OF TABLES ...............................................................................................................x ACKNOWLEDGMENTS ................................................................................................ xi CHAPTER ONE: THE AFRICAN MARKET/GROCERY STORE .................................1 Introduction…………………….……………………………….………………….1 What is a Market/African Market? ..........................................................................1 -
Advancedaudioblogs3#1 Peruviancuisine:Lacomida Peruana
LESSON NOTES Advanced Audio Blog S3 #1 Peruvian Cuisine: La Comida Peruana CONTENTS 2 Dialogue - Spanish 4 Vocabulary 4 Sample Sentences 5 Cultural Insight # 1 COPYRIGHT © 2020 INNOVATIVE LANGUAGE LEARNING. ALL RIGHTS RESERVED. DIALOGUE - SPANISH MAIN 1. Hola a todos! 2. Alguno ya tuvo la oportunidad de degustar algún plato típico peruano? 3. La comida peruana es una de las cocinas más diversas del mundo, incluso han llegado a decir que la cocina peruana compite con cocinas de alto nivel como la francesa y china. 4. La comida peruana es de gran diversidad gracias al aporte de diversas culturas como la española, italiana, francesa, china, japonesa, entre otras, originando de esta manera una fusión exquisita de distintos ingredientes y sabores que dieron lugar a distintos platos de comida peruana. 5. A este aporte multicultural a la cocina peruana, se suman la diversidad geográfica del país (el Perú posee 84 de las 104 zonas climáticas de la tierra) permitiendo el cultivo de gran variedad de frutas y verduras durante todo el año. 6. Asimismo el Perú tiene la bendición de limitar con el Océano Pacífico, permitiendo a los peruanos el consumo de diversos platos basados en pescados y mariscos. 7. La comida peruana ha venido obteniendo un reconocimiento internacional principalmente a partir de los años 90 gracias al trabajo de muchos chefs que se encargaron de difundir la comida peruana en el mundo y desde entonces cada vez más gente se rinde ante la exquisita cocina peruana. 8. En el año 2006, Lima, la capital del Perú, fue declarada capital gastronómica de América durante la Cuarta Cumbre Internacional de Gastronomía Madrid Fusión 2006. -
South African Food-Based Dietary Guidelines
ISSN 1607-0658 Food-Based Dietary Guidelines for South Africa S Afr J Clin Nutr 2013;26(3)(Supplement):S1-S164 FBDG-SA 2013 www.sajcn.co.za Developed and sponsored by: Distribution of launch issue sponsored by ISSN 1607-0658 Food-Based Dietary Guidelines for South Africa S Afr J Clin Nutr 2013;26(3)(Supplement):S1-S164 FBDG-SA 2013 www.sajcn.co.za Table of contents Cited as: Vorster HH, Badham JB, Venter CS. An 9. “Drink lots of clean, safe water”: a food-based introduction to the revised food-based dietary guidelines dietary guideline for South Africa Van Graan AE, Bopape M, Phooko D, for South Africa. S Afr J Clin Nutr 2013;26(3):S1-S164 Bourne L, Wright HH ................................................................. S77 Guest Editorial 10. The importance of the quality or type of fat in the diet: a food-based dietary guideline for South Africa • Revised food-based dietary guidelines for South Africa: Smuts CM, Wolmarans P.......................................................... S87 challenges pertaining to their testing, implementation and evaluation 11. Sugar and health: a food-based dietary guideline Vorster HH .................................................................................... S3 for South Africa Temple NJ, Steyn NP .............................................................. S100 Food-Based Dietary Guidelines for South Africa 12. “Use salt and foods high in salt sparingly”: a food-based dietary guideline for South Africa 1. An introduction to the revised food-based dietary Wentzel-Viljoen E, Steyn K, Ketterer E, Charlton KE ............ S105 guidelines for South Africa Vorster HH, Badham JB, Venter CS ........................................... S5 13. “If you drink alcohol, drink sensibly.” Is this 2. “Enjoy a variety of foods”: a food-based dietary guideline still appropriate? guideline for South Africa Jacobs L, Steyn NP................................................................ -
Soups Starters Appetizers Salads
starters BOUDRO’S BLOODY MARY HURRICANE Texas-Style Bloody Mary with With Bacardi, Myers and Captain Spicy Pickled Long Beans Morgan’s rums and tropical fruit juices TEXAS TEA STRAWBERRY CAIPIRINHA Gin, Vodka, Rum, Triple Sec, lime, sugar Made with fresh strawberries,basil and serrano and a splash of Coke with float of Tequila pepper muddled with mexican key lime, lots of ice and Leblon Cachaca, a brazilian pure sugar PRICKLY PEAR MARGARITA cane distilled spirit Tequila, Triple Sec and fresh lime juice frozen and layered with VINTAGE PORTS Prickly Cactus Pear Puree CHILLED VODKAS TEXAS DRY FIJI AND VOSS WATERS BEEFEATER MARTINI Escabeche appetizers SEARED SCALLOPS $14 JUMBO SHRIMP COCKTAIL $12 With white corn pozole, red pepper With South Padre Island dressing, vinaigrette and cilantro oil red sauce and lime TUNA TARTARE TOSTADOS $15 CHILE-FRIED GULF OYSTERS $12 With chives, capers, red onions, avocado On yucca chips with Serrano honey aioli, and mirin and olive oil drizzle pineapple pico de gallo and greens GULF COAST SEACAKES $14 FAUX GRAS $12 Fresh lump blue crab, roasted corn Chicken liver pate with cognac on brioche sauce, jicama slaw and serrano aioli with chile apple compote and olive tapenade MESQUITE-GRILLED QUAIL $13 WILD FIELD MUSHROOMS $11 All natural Texas quail on pepper jack grits With grilled baked polenta, goat cheese, roma with fried parsley and jalapeno chips and tomatoes and chipotle-thyme demi-glaze chipolte demiglace soups CHICKEN AND TORTILLA CALDO $7 With avocado, queso fresco, cilantro and calabacitas DUCK AND -
Investigating the Semiotic Landscape of the House Museum in Stellenbosch, South Africa
Investigating the semiotic landscape of the house museum in Stellenbosch, South Africa Gera de Villiers Dissertation presented for the degree of Doctor of Philosophy in the Faculty of Arts and Social Sciences, Department of Visual Arts at the University of Stellenbosch Supervisor: Professor Elmarie Costandius March 2018 Stellenbosch University https://scholar.sun.ac.za DECLARATION By submitting this dissertation electronically, I declare that the entirety of the work contained therein is my own, original work, that I am the sole author thereof (save to the extent explicitly otherwise stated), that reproduction and publication thereof by Stellenbosch University will not infringe any third party rights and that I have not previously in its entirety or in part submitted it for obtaining any qualification. March 2018 Copyright © 2018 Stellenbosch University All rights reserved i Stellenbosch University https://scholar.sun.ac.za ABSTRACT South Africa as a nation achieved democracy in 1994; however, the country’s institutions of knowledge and power are still grappling with the ways that they can and must facilitate transformation. The White Paper on Arts, Culture, and Heritage of 1996 and its subsequent revised draft in 2017 challenge organisations involved in arts and culture – such as museums – to democratise and decolonise to become inclusive sources of the country’s varied history and culture. Museums attract a diverse range of the public and, therefore, have the ability to foster change through the narratives of the tangible and intangible history and culture that they provide. This study focused on the town of Stellenbosch, where there is a significant lack of inclusive museological institutions that share the histories and cultures of all its communities (it is made up of ten adjoining small towns and townships, of which the Kayamandi township is one). -
Affordable, Tasty Recipes
A JOINT INITIATIVE BY Compiled by Heleen Meyer Photography by Adriaan Vorster Affordable, tasty recipes – good for the whole family Foreword Contents Food is central to the identity of South Africans. How healthily do you eat? ...p2 The recipes in this book were During meals the family meets around the table. Guidelines for healthy eating ...p4 selected from family favourites On holidays and high days we gather around the Planning healthy meals ...p6 contributed by people all over braai and the potjie pot which reflect the diversity Takeaways and eating out ...p8 South Africa. These have been adapted to follow the guide - of our country. Food has many memories associated Frequently asked questions ...p10 lines of the Heart and Stroke with it – the soup that warms our bodies and our Shopping and cooking on a budget ...p12 Easy guide for reading food labels ...p13 Foundation South Africa. Re - souls, the dish for our homecomings, and the member that healthy eating is recipes that take us back to our youth. important for the whole family Recipes Food can also be our enemy. We are seeing rising levels of lifestyle diseases and not only for the person w in South Africa, with terrible impacts on our health – heart disease, stroke, A bowl of soup ...p14 affected by a lifestyle disease. type two diabetes and cancers are all on the rise, due to our increasingly w Salads and veggies ...p22 Teach your children to eat poor diet. w Lunch and supper ...p34 healthily from a young age to protect them from chronic • Fish ...p35 We all know that staying healthy can be difficult. -
Zest Festival 2013: Far from Home
ZEST FESTIVAL 2013: FAR FROM HOME | 62 TREKS, LAND AND HERITAGE Long boat replica from the Batavia. | 63 ZEST FESTIVAL 2013: FAR FROM HOME | 64 ZEST FESTIVAL 2013: FAR FROM HOME WELCOME TO COUNTRY BY TRADITIONAL NHANDA ELDERS The Zest Festival begins with a ‘Welcome to Country’ by The message sticks will be added to the message stick the Drage family, and Nhanda youth once again give a installation, bringing all the stories together. It is a symbolic dance performance. act representing how everyone journeys away from home; but even though you can be far from home, your story is still The message sticks play a significant part in the part of a place. opening of the Zest Festival. Leading up to the Zest Festival weekend, the Drage family will be met by the The Drage family wanted the creation of the message sticks riders of the MidWest Horse Trekkers Club along the to reflect the past, present and the future. They know that Murchison River, as part of the 10-day Kalbarri Horse Murchison House Station and the surrounding country Trek. Clayton Drage will welcome these riders to country have a history of exploration, discovery, hard work, loss and and entrust them with several ‘message sticks’ that love; and that many people from European and Aboriginal hold significant stories from the surrounding country. heritage have connection to the place, from Nhanda people, The riders will explore these remarkable places around to the first white explorers and pioneers, station owners, Kalbarri – places of natural beauty. Learning about managers, workers and their families. -
Corn – a Whole Grain for Global Nourishment Resource List
HEALTHY FOR LIFE® EDUCATIONAL EXPERIENCES GIHC3 GLOBALLY INSPIRED HOME COOKING Corn – A Whole Grain for OBJECTIVES: Describe the nutritional Global Nourishment benefits of eating corn, a whole grain, versus eating Time: 75 Minutes (1 recipe prepared); 95 Minutes (2 recipes prepared) refined grains. List two healthy cooking tips Understand why corn, a whole grain, is a healthy side dish and a for corn. beneficial added ingredient for soups, stews, and salads. Since corn has become a culinary staple across the globe, learn how various countries Describe cooking traditions for corn in other make this versatile whole grain their own with unique preparations. countries. SETUP ACTIVITY (20-40 Minutes) • Review the resource list and print it out. • The class will divide into two groups. Each will Purchase all necessary supplies after reviewing prepare the same or a different corn recipe. the HFL Cost Calculator. • Set up stations for participants with the RECAP (10 Minutes) necessary activity supplies. • Pass out handout(s) and invite participants • Provide computer, internet access, and to taste the healthy dish or dishes. Ask each projector, if available. participant to share one learning from the lesson. INTRO (10 Minutes) • Welcome participants and introduce yourself. GOAL SETTING/CLOSING (15 Minutes) • Take care of any housekeeping items (closest • Engage in a goal setting activity from the bank bathroom, water fountain, etc.). of options provided in the Welcome Toolkit. Pass out the Setting SMART Goals handout to • Give a brief description of the educational participants. experience. • Thank participants and encourage them to • Engage in an icebreaker to gauge topic join the next activity. -
Manila Marriott Meeting Packages
Manila Marriott Meeting Packages Executive half day meeting Package 1-Morning break/set lunch – Php 2,450++ per person Package 2-Morning break/buffet lunch – Php 2,700++ per person Package 3-Morning break/buffet at Marriott Café Restaurant – Php 2,950++ per person Maximum 100 guests based on available outlet space on the day of the event. Executive full day meeting Package 1-Morning break/set lunch/afternoon break – Php 2,900++ per person Package 2-Morning break/buffet lunch/afternoon break – Php 3,100++ per person Package 3-Morning break/buffet at Marriott Café Restaurant/Afternoon break – Php 3,400++ per person Maximum 100 guests based on available outlet space on the day of the event. Meeting Benefits 4 Hour Meeting room –half day executive package 8 hour Meeting room-full day executive package Meeting Office Supply Kit Mints AV technician support Basic sound system with 2 microphones WIFI internet access for 2 Conference Red Coat Direct meeting assistant Conference meeting pads and pens Whiteboards, flipcharts, markers, eraser Choice of 3 food selections per coffee break Free flow –coffee, hot tea One round of house blend iced tea during lunch Prices are subject to VAT & 10% service charge. Rates are subject to change without prior notice = Meeting Room Morning and Afternoon Break Out Selections Sweet Mini Blueberry Danish Pastries Apple Danish Chocolate Brownie Granola with Yoghurt Raspberry Red Velvet Cup Cake Apple Crumble Muffin Mini Chocolate Tartlets Mini Fruit Tartlets Bread and Butter Pudding Ginger Crème Brûlée Banana Bread -
Neighbor's Kitchen by Doris Belding
From Your . Neighbor's Kitchen By Doris Belding As Published in The ilaurfyrstrr 1£urutug ~ rralh MAN , E TER, CONNECTICUT IF IT'S MADE BY YOU CAN TRUST ITS QUALITY , - ~ i'. ' C? il!llli//llil/I IONABLEND "The Blender with THE IONA THE IONA the Handle" ICE CRUSHER HAIRDRYER KNIFE 'N SCISSOR SHAR.PENER Electric Can Opener and Knife Sharpener Combination At lea d ing s tores selling THE I C•l : f;1 MANuF~c~~~;~~i aca~· PANv, 1Nc. MANCHESTER, CONNECTICUT From Your Neighbor's l(itchen by Doris Belding DRAWINGS BY RORY O'CONNOR PHOTOGRAPHS BY SYL VIAN OFIARA, JOSEPH SATERNIS AND REGINALD PINTO OF THE HERALD as published in the ilaurqrstrr f uruiug i!;rralh INDEX APPLE FLAKE CRUNCH .. ...... ..... ........ 30 BARBECUE SAUCE ... .. ..... ................. .44 BARBECUE SPARERIBS ....... ... ... .. .. .. 44 BEEF SOUP AND MARROW BALLS .. ...... .. 59 BEETS A LA ORANGE ........................... 65 BOILED CUSTARD ... ... .......... ..... ..... 13 BRAZIL NUT STUFFING . ..... .... .. ... ..... 49 BROCCOLI COLOMBO . ..... ..... ... ... ........ 65 BROILED STUFFED LOBSTER ... .. ..... .. .... 43 BROWNED RICE ...... ... ......... .... ......... 49 BRUNSWICK STEW .. .... .. ......... ...... 55 BUTTERSCOTCH PIE ... ... .................. 32 CALIFORNIA CAESAR SALAD ..... .... ... .. 62 CARROT CASSEROLE .. ... ..... .. ........ .. .. 64 CHEESE LATKES .. .... ......... .. ............. 50 CHEESE SHORTIES ... ....... .. .. ...... ..... 33 CHICKEN LIVER SNACKS ............ .. .... ... 48 CHICKEN LOUISE .. ...... ... ................. 44 CHTCKEN'N 'QUE ....... -
Church Cookbook
APPETIZERS & BEVERAGES APPETIZERS & BEVERAGES 1 c. chopped Onion 1/2 c. Sugar APPETIZERS & BEVERAGES 1 sm. jar of diced Pimentos Drain and mix corn, black-eye peas and black beans. Add onions, pimentos SWISS BACON DIP Helen Angell and jalapeno's. In saucepan heat vinegar, olive oil and sugar until sugar 8 slices bacon 1 1/2 c. shredded Swiss cheese dissolves. Pour marinade over mixture and chill for 6-8 hours. Serve with 8 oz. cream cheese 3 green onions (chopped) tortilla chips. 1/2 c. mayonnaise 1/2 c. smoked almonds - chopped 2 tsp. Dijon Mustard coarse Preheat oven to 400°. Brown bacon till crisp, drain on paper towels. In bowl, MEXICAN DIP Teare Reedy combine cream cheese, mayonnaise, mustard, swiss cheese and onion. Add cooked crumbled bacon. Place in a shallow baking dish. Bake 15 - 18 minutes 1 8 oz. pkg. Cream Cheese 8 oz. Monterey Jack or Mexican until bubbly on edges. Top with smoked almonds. Serve with assorted 1 14-16 oz. can Hormel Chili (no Cheese (shredded) crackers or fresh vegetables. beans) Spread cream cheese in the bottom of a pie pan. Put Hormel chili on top. Sprinkle shredded cheese on top. Microwave for 5 minutes on high. Serve with corn chips. DORIS' CHICKEN CHEESE Shirley Schaffter BALL 1 med. can chicken 2 tsp. Miracle Whip CHOCOLATE CHIP DIP Martha Shook 2 tsp. soy sauce Chopped Nuts 2 T. grated onion Parsley Flakes 1 pkg. cream cheese 2 tsp. vanilla 1 (8 oz.) cream cheese 1/4 cup margarine 3/4 cup powdered sugar 2 T. -
A Family Recipe Book for Kidney Patients
Third Edition Kidney Cooking A Family Recipe Book for Kidney Patients Recipes compiled and tested by the Georgia Council on Renal Nutrition, National Kidney Foundation, Georgia Division, Atlanta, Georgia Kidney Cooking | Georgia Council on Renal Nutrition Table of Contents 3 Preface & Dedication 4 Acknowledgements 5 Main Dishes 45 Sides Dishes 70 Sauces 74 Desserts 103 Beverages 109 Children’s Recipes 117 Recipes & Menus for Special Occasions 129 Cooking Guidelines & Preparation Methods 138 Quick Guide to Food Labeling 139 Double-Cooking Method for Root Vegetables 140 References 141 Index of Recipes The recipes within this publication were compiled and tested by the Georgia Council on Renal Nutrition, National Kidney Foundation, Georgia Division. For questions, comments or more information please contact the National Kidney Foundation, Georgia Division at 2951 Flowers Road South, Atlanta, GA 30341 or call (770) 452-1539. Visit us online at www.kidneyga.org. © Copyright 2013 by the Georgia Council on Renal Nutrition, National Kidney Foundation, all rights reserved. This material may not be published, broadcast, rewritten or redistributed in whole or part without the expressed written permission from the National Kidney Foundation. Connect with us on: www.kidneyga.org #nkf — 2 — Kidney Cooking | Georgia Council on Renal Nutrition Preface & Dedication Preface The first edition of this recipe book was initiated to incorporate foods most commonly used by dialysis patients and their families in the state of Georgia. This third edition will be of benefit to all persons with reduced kidney function and special dietary needs. Its purpose is to minimize problems that can occur in family meal preparation and selection, as well as provide, wholesome, attractive and palatable meals.