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Nuevo Leon Menu 2018
Ensalada Pechuga o 11.45 Burrito Verde Dinner 9.45 Cócteles - Cocktails Arrachera Ground Beef Salad with chichen Burrito De Bistec Dinner 9.45 Camarón 14.95 breast or skirt steak Steak Barrito Camarón y Pulpo 14.95 Combinación 10.95 Burrito Colorado Dinner 9.45 1 taco, 1 tostada, 1 tamale, Pork Barrito 1enchilada, corn tortillas, crisp and covered with beans, Burrito De Bistec Dinner 9.45 Pollo Barrito lettuce and cheese French Fries Sm. 2.50 Lg. 3.50 Flautas De Pollo o Picadillo 9.45 Orden De Crema 2.00 Tortillas rolled and filled with Orden De Queso 2.00 chicken or ground beef and covered with special sauce, Arroz O Frijoles (to go) 16 oz $4.00 | 32o $8.00 sour cream and avacado dip Chips and salsa 12oz (to go) 6.95 Mariscos - Seafood Chile Jalapeno order 1.50 Aguacate order 3.00 Huachinango 18.95 Filete De Pescado A 15.95 Camarón A La Diabla 16.95 La Plancha Camarón A La Plancha 16.95 (Con arroz, papas fritas 3 Taco Pescado 10.45 y ensalada) Fish Tacos Bebidas - Beverages Caldos-Soup Limonada 3.00 Camarón - Shrimp 15.95 Siete Mares 15.95 Agua De Horchata 3.00 Sodas (Pop) 2.00 4.6875 “ Topo Chico 2.50 Especiales del Dia- Daily Specials Agua mineral preparada 3.75 Coca Mexicana 2.50 Goditas/Sope 4.95 4 Queso Panela Ranchero 9.95 (De Chicharron, queso, Jarritos 2.50 asada) Chuleta Ranchera 9.45 Café (for dine in) 2.00 (con frijoles de olla y arroz) Café (Coffee To Go) Sm. -
Soups & Stews Cookbook
SOUPS & STEWS COOKBOOK *RECIPE LIST ONLY* ©Food Fare https://deborahotoole.com/FoodFare/ Please Note: This free document includes only a listing of all recipes contained in the Soups & Stews Cookbook. SOUPS & STEWS COOKBOOK RECIPE LIST Food Fare COMPLETE RECIPE INDEX Aash Rechte (Iranian Winter Noodle Soup) Adas Bsbaanegh (Lebanese Lentil & Spinach Soup) Albondigas (Mexican Meatball Soup) Almond Soup Artichoke & Mussel Bisque Artichoke Soup Artsoppa (Swedish Yellow Pea Soup) Avgolemono (Greek Egg-Lemon Soup) Bapalo (Omani Fish Soup) Bean & Bacon Soup Bizar a'Shuwa (Omani Spice Mix for Shurba) Blabarssoppa (Swedish Blueberry Soup) Broccoli & Mushroom Chowder Butternut-Squash Soup Cawl (Welsh Soup) Cawl Bara Lawr (Welsh Laver Soup) Cawl Mamgu (Welsh Leek Soup) Chicken & Vegetable Pasta Soup Chicken Broth Chicken Soup Chicken Soup with Kreplach (Jewish Chicken Soup with Dumplings) Chorba bil Matisha (Algerian Tomato Soup) Chrzan (Polish Beef & Horseradish Soup) Clam Chowder with Toasted Oyster Crackers Coffee Soup (Basque Sopa Kafea) Corn Chowder Cream of Celery Soup Cream of Fiddlehead Soup (Canada) Cream of Tomato Soup Creamy Asparagus Soup Creamy Cauliflower Soup Czerwony Barszcz (Polish Beet Soup; Borsch) Dashi (Japanese Kelp Stock) Dumpling Mushroom Soup Fah-Fah (Soupe Djiboutienne) Fasolada (Greek Bean Soup) Fisk och Paprikasoppa (Swedish Fish & Bell Pepper Soup) Frijoles en Charra (Mexican Bean Soup) Garlic-Potato Soup (Vegetarian) Garlic Soup Gazpacho (Spanish Cold Tomato & Vegetable Soup) 2 SOUPS & STEWS COOKBOOK RECIPE LIST Food -
La Rayúa Zona Noroeste El Cabrero Madrileño La Chimenea Casa Pozas Tartajo Kandrak Casa Gómez BASES DEL CONCURSO Cada Vez
Zona Noroeste El Cabrero Casa Kandrak Precio: 11 €. Pozas Tartajo Precio: 18 €. Se sirve: Jueves y viernes. 21 € (Cocción 48 horas). Incluye: Cocido, bebida, postre o café. Precio: 10 € (jueves) y sáb. (17 €). Se sirve: viernes, sábado y domingo. Se sirve: C/ San Juan, 10. Alpedrete. Jueves y sábado. Incluye: Cocido en horno de leña a Incluye: Tel.: 91 857 16 65 Ensalada y cocido completo. baja temperatura, durante 24 horas. Cocido del jueves incl. bebida. No incluye bebida ni postre. El sábado, bebidas aparte. Disponible cocido sin gluten y vegetariano por encargo. Madrileño C/ Dos de Mayo, 4. Guadarrama. Tel.: 91 854 71 83 | 650 81 70 58 C/ Peñalara, 1. Collado Villalba Precio: 19 €. Tel.: 910 263 679 Se sirve: De lunes a viernes. Incluye: Aperitivo, sopa de cocido, Casa Gómez ensalada de tomate raf Cabo de Gata, Precio cocido con sus viandas. : 18 €. Se sirve: De viernes a domingo. El Alto Postres caseros. Bebida: vino tinto Incluye: Altrejo, D.O. Ribera del Duero. cocido completo y postre. Precio:17 € No incl. bebida. Se aconseja reserva. Se sirve: todos los días durante la C/ Doctor Palanca, 3. Guadarrama C/ Emilio Serrano, 32. Cercedilla. VIII Ruta del Cocido Madrileño. Tel.: 91 854 13 08 Tel.: 91 852 01 46 Incluye: Cocido en tres vuelcos, www.restaurantemadrileno.es www.restaurantegomez.es aperitivo, pan, bebida, nuestra torrija caramelizada y café. La Rayúa Avda. Canteros, 11. Alpedrete. La Chimenea Tel.: 910 646 978 Precio: 19 €. www.restauranteelalto.com BASES DEL CONCURSO Precio : 19,25 € Se sirve: Todos los días del año. Se sirve: Todos los jueves. -
Cocido for the Comedor
Cocido for the Comedor 3 tablespoon olive oil 1 tablespoon cumin 1 teaspoon oregano 1 EACH: green, yellow and orange bell peppers, chopped 1 onion sliced 2 cloves of garlic, minced 1 jalapeno, deseeded and minced Kosher salt and black peppercorns to taste (start with about 1 teaspoon each) 2 lbs. pork shoulder or beef shank, cut into chunks 4 cups of water 4 cups chicken broth 2 Large russet potatoes, peeled and cut in 1 inch chunks Other optional vegetables depending on the season and what's on hand might include: 1 16 oz. can hominy or posole, drained 1 carrot cut in 1/2 inch pieces 2 ears of corn cut into 8 pieces 1 zucchini, cut into thick slices, or chayote 1 yellow summer squash, cut into thick slices 1/4 head of Cabbage thinly sliced Garnishes might include: Cilantro, avocado, radishes, fresh salsa Corn tortillas hot and slathered in butter, yellow rice Instructions Season meat with salt and pepper. Set it aside. Heat a large Dutch oven over medium heat. Add oil. Sauté the peppers, onions and garlic in oiluntil limp and beginning to brown, stirring. Then brown the meat in the oil with spices (cumin and oregano). Add water and broth and bring to boil. Skim foam from surface. Cover loosely and simmer for about 2 1/2 hours or until the meat is very tender. Add potato and carrot and simmer for about 25 minutes. Add corn and posole cover and simmer 15 minutes. Then add zucchini, squash and cabbage and cover and simmer 10 minutes or until slightly soft. -
(773) 847-9755 We Deliver! Catering for All Occasions
om nt.c ura esta DIN nter E IN • acalie CARRY OUT • www.tierr Catering For All Occasions (773) 847-9755 4070 S. Archer Ave. • Chicago, IL 60632 @TierraCalienteRestaurant @tierracalchi @tierracalientechi email: [email protected] We Deliver! DESAYUNOS / BREAKFAST ALL BREAKFAST SERVED WITH RICE, BEANS, POTATOES AND HANDMADE TORTILLAS. HUEVOS DIVORCIADOS ................................................................................ $ 6.95 Two sunny side eggs, one served in green sauce, other in red sauce. 2 HUEVOS ........................................................................................................ $ 7.95 Two eggs served sunny side up or scrambled with a side of bacon or jerky. HUEVOS RANCHEROS.................................................................................... $ 7.95 Two over easy eggs over fried tortillas topped with our house ranchero Sauce. HUEVOS ALA MEXICANA ............................................................................. $ 7.95 Scrambled eggs with grill onion, tomato and jalapenos. HUEVOS REVUELTOS .................................................................................... $ 7.95 Two scrambled eggs with choice of chorizo, ham, hot dog sausage or bacon. H uevo OMELET VEGETARIANO ............................................................................... $ 7.95 s Rancheros Mushrooms, spinach, bell pepper, onions and tomato (salsa ranchera optional). ASADA Y HUEVOS ......................................................................................... $10.95 -
Food Access, Affordability, and Quality in a Paraguayan Food Desert by Meredit
Residence in a Deprived Urban Food Environment: Food Access, Affordability, and Quality in a Paraguayan Food Desert by Meredith Gartin A Dissertation Presented in Partial Fulfillment of the Requirements for the Degree Doctor of Philosophy Approved April 2012 by the Graduate Supervisory Committee: Alexandra Brewis Slade, Chair Amber Wutich Christopher Boone ARIZONA STATE UNIVERSITY August 2012 ABSTRACT Food deserts are the collection of deprived food environments and limit local residents from accessing healthy and affordable food. This dissertation research in San Lorenzo, Paraguay tests if the assumptions about food deserts in the Global North are also relevant to the Global South. In the Global South, the recent growth of supermarkets is transforming local food environments and may worsen residential food access, such as through emerging more food deserts globally. This dissertation research blends the tools, theories, and frameworks from clinical nutrition, public health, and anthropology to identify the form and impact of food deserts in the market city of San Lorenzo, Paraguay. The downtown food retail district and the neighborhood food environment in San Lorenzo were mapped to assess what stores and markets are used by residents. The food stores include a variety of formal (supermarkets) and informal (local corner stores and market vendors) market sources. Food stores were characterized using an adapted version of the Nutrition Environment Measures Survey for Stores (NEMS-S) to measure store food availability, affordability, and quality. A major goal in this dissertation was to identify how and why residents select a type of food store source over another using various ethnographic interviewing techniques. Residential store selection was linked to the NEMS-S measures to establish a connection between the objective quality of the local food environment, residential behaviors in the local food environment, and i nutritional health status. -
Portuguese Nicknames As Surnames 75
Portuguese Nicknatnes as Surnatnes JOSEPH G. FUCILLA THE MOST COMPREHENSIVE STUDY on Portuguese personal names is Jose Leite de Vasconcellos' Antroponimia portuguesa (Lisbon, 1928). It is a mine of very useful and very interesting informa- tion with copious examples that date from the Middle Ages to the present time. In it a considerable portion of Parte III, capitulo I, "Especies de apelidos," pp. 190-278, is devoted to nicknames, but concerned primarily with alcunhas and only incidentally with apelidos, that is, alcunhas or sobriquets that have been transformed into surnames. With reference to modern surnames, the general repertoire that has supplied Leite with a certain number of appellations belonging to this type is the Abe de Miragaia's Diccionario de appellidos portugueses (Porto, 1908). For names currently in circulation, Leite has relied heavily on the Anuario da Universidade de Lisboa, 1915-16, and the Anuario comercial for 1918. The dates of these directories rather pointedly reveal that the assembling of the bulk of his nickname surnames had been completed at about that time. There were obviously plenty of additional, extensive annual lists that were then available preceding and following them, but the fact that they are not cited conveys the impression that no real effort was made to utilize them systematically. One important list that might have been consulted is the telephone directory of Lisbon which in 1920 had a population of approximately half a million. Today, with its population almost doubled, the value of the directory has, of course, increased enormously as a source for the study of Portuguese surnames. -
Sides Y a La Carte Fruits Y Grains Tacos 3.85 Tortas 10 Burritos 10
EnsaladasAsado 15 gf choice of grilled breast or carne asada, romaine, spinach, cabbage, apple, fresh herbs, zamorano, peanut dressing Cortado 8 | 14 gf, v Brunch arugula, kale, cabbage, tomato, egg, carrot, corn nuts, crunchy peas, avocado, cheddar, creamy vinaigrette MAKE IT A COBB - BACON/TURKEY +2 Inca 8 | 14 gf, v quinoa, dried cranberries, pepitas, yulu, tomato, greens, LUNCH AVAILABLE STARTING AT 11 AM herbs, red onion, avocado, corn, lime, herb vin De La Casa 8 | 14 serrano ham, cerignola olives, cherry tomato, red onion, Fruits y Grains romaine, noble bread crutons, herb vin Our Famous Flap Jacks 9 short stack of flap jacks Toppings +5 +1 barry’s w/ fresh berries grilled chicken carne asada +1 farrah’s w/ chocolate chips grilled fish * grilled shrimp* +2 cajeta w/ banana, candied peanuts, caramel Seasonal Fruit 6.25 v chef selection of seasonal fruits topped w/ whipped cream GuacamoleEntradas Classico 5 | 9 v, gf Gacha Mexla (Muesli) 8 v, gf avocado, chile, citrus, onion, tomatillo, cilantro, cotija cheese, quinoa, farro, steel cut oats, brown cow yogurt, apple, w/ chips. +1 sub raw vegetables almonds, dried blueberries Ceviche de Camaron 15 gf Granola, Fruit & Yougurt 7 v, gf shrimp, pico de gallo, lime, cucumber, cilantro, avocado organic yogurt, house made granola, honey drizzle, seasonal fruit Elote Callejero 7 v, gf grilled corn on the cob, mayo, cotija cheese, smoked paprika Single Flapjack 5.50 Korean Fried Chicken Wings 10 | 18 choice of 1/2 or full dozen battered chicken wings, house gochujang sauce, served w/ papaya -
Global Cuisine, Chapter 2: Europe, the Mediterranean, the Middle East
FOUNDATIONS OF RESTAURANT MANAGEMENT & CULINARY ARTS SECOND EDITION Global Cuisine 2: Europe, the Mediterranean,Chapter # the Middle East, and Asia ©2017 National Restaurant Association Educational Foundation (NRAEF). All rights reserved. You may print one copy of this document for your personal use; otherwise, no part of this document may be reproduced, stored in a retrieval system, distributed or transmitted in any form or by any means electronic, mechanical, photocopying, recording, scanning or otherwise, except as permitted under Sections 107 and 108 of the 1976 United States Copyright Act, without prior written permission of the publisher. National Restaurant Association® and the arc design are trademarks of the National Restaurant Association. Global Cuisine 2: Europe, the Mediterranean, the Middle East, and Asia SECTION 1 EUROPE With 50 countries and more than 730 million residents, the continent of Europe spans an enormous range of cultures and cuisines. Abundant resources exist for those who want to learn more about these countries and their culinary traditions. However, for reasons of space, only a few can be included here. France, Italy, and Spain have been selected to demonstrate how both physical geography and cultural influences can affect the development of a country’s cuisines. Study Questions After studying Section 1, you should be able to answer the following questions: ■■ What are the cultural influences and flavor profiles of France? ■■ What are the cultural influences and flavor profiles of Italy? ■■ What are the cultural influences and flavor profiles of Spain? France Cultural Influences France’s culture and cuisine have been shaped by the numerous invaders, peaceful and otherwise, who have passed through over the centuries. -
LUNES 1 THURSDAY 1 FRIDAY 2 Lentils Light/Normal Asturian Stew Tortilla Española Soup Castilian Castilian Soup Carrot Cream
MENU APRIL 2018 LUNES 1 THURSDAY 1 FRIDAY 2 Lentils Light/Normal Asturian Stew Tortilla Española Soup Castilian Castilian Soup Carrot Cream Light/Normal Green beans with tomato and potato Tagliatelle with Asparagus and Mushrooms Gnocchi with Tomato and Basil Primer Plato rice with chicken, coconut and Coca-Cola Broccoli with Cheese Cream Stuffed Eggplant Spaghetti with vegetables Paella Rice with Vegetables and Tuna salad Buffet Salad Buffet Salad Buffet Fried eggs with ham Hamburger with Caramelized Onion Pig books hake battered with aioli Peppers Stuffed with Cod cod Encebollado tuna dumplings Barbecue Chicken Wings Cod Fritters Segundo Plato Grilled Chicken Breast Grilled Chicken Breast Grilled Chicken Breast Grilled Fillet of Veal Grilled Fillet of Veal Grilled Fillet of Veal Grilled Pork Loin Grilled Pork Loin Grilled Pork Loin Natural Lunch's Burger Natural Lunch's Burger Natural Lunch's Burger MONDAY 5 TUESDAY 6 WEDNESDAY 7 THURSDAY 8 FRIDAY 9 Lentils Light / Normal Vegetable Soup "Cocido" Soup Fabada Tortilla Española Pumpkin Cream Light / Normal Zucchini Cream Light / Normal Pea cream Vegetable Cream Light/Normal Asparagus Cream Fideua Penne Gratin Raviolis to the Rabiatta Tagliatelle with Tomato and Basil Moussaka Primer Plato Roasted Vegetables Cabbage Riojana Style Artichokes with ham Quiche with Spinach and Bacon Grilled Vegetables Chinese Rice Cod Stew Eggs Gratin Paella Potato Stew with Ribs Salad Buffet Salad Buffet Salad Buffet Salad Buffet Salad Buffet Roasted Chicken Pork with Orange Sauce "Cocido" Chicken Nuggets Meat -
The Best 25 the Best of the Best - 1995-2020 List of the Best for 25 Years in Each Category for Each Country
1995-2020 The Best 25 The Best of The Best - 1995-2020 List of the Best for 25 years in each category for each country It includes a selection of the Best from two previous anniversary events - 12 years at Frankfurt Old Opera House - 20 years at Frankfurt Book Fair Theater - 25 years will be celebrated in Paris June 3-7 and China November 1-4 ALL past Best in the World are welcome at our events. The list below is a shortlist with a limited selection of excellent books mostly still available. Some have updated new editions. There is only one book per country in each category Countries Total = 106 Algeria to Zimbabwe 96 UN members, 6 Regions, 4 International organizations = Total 106 TRENDS THE CONTINENTS SHIFT The Best in the World By continents 1995-2019 1995-2009 France ........................11% .............. 13% ........... -2 Other Europe ..............38% ............. 44% ..........- 6 China .........................8% ............... 3% .......... + 5 Other Asia Pacific .......20% ............. 15% ......... + 5 Latin America .............11% ............... 5% .......... + 6 Anglo America ..............9% ............... 18% ...........- 9 Africa .......................... 3 ...................2 ........... + 1 Total _______________ 100% _______100% ______ The shift 2009-2019 in the Best in the World is clear, from the West to the East, from the North to the South. It reflects the investments in quality for the new middle class that buys cookbooks. The middle class is stagnating at best in the West and North, while rising fast in the East and South. Today 85% of the world middleclass is in Asia. Do read Factfulness by Hans Rosling, “a hopeful book about the potential for human progress” says President Barack Obama. -
Tacos Chicken Starters Soups
MENU AT LA CANTERA Menu Legend:Mild Very Hot STARTERS Caldo de Pollo Delicious and hearty chicken soup Guacamole Serves 3-4. with potatoes, carrots, and other Enticing avocado mixed with freshly cut cilantro vegetables. Served with a side of and a hint of salt. 13 white rice. Bowl 9 • Large 12 Choriqueso Serves 2-3. Sizzling skillet filled with Muenster cheese and TACOS real Mexican style chorizo. Simply delicious. 14 Order of four tacos on corn or flour tortillas. Includes charro beans. Elote Asado Botanero Carretoneros Serves 3-4. Chopped sirloin in a soft corn streetstyle tortilla Four pieces of grilled corn on the cob covered in and topped with fresh cilantro and finely diced a tangy cream sauce and queso fresco. 13 onions. 18 Panela Asada Serves 2-3. Garritas de León Grilled panela cheese served with avocado and a side of mild tomato salsa. 10 Papitas Endiabladas Serves 3-4. Deviled baby potatoes. Boiled and served with our addictive and spicy red diabla sauce. 9 Volcanes Serves 3-4. Tacos Gobernador Crunchy tostada with our delicious refried beans Melting Muenster cheese and butterfly cut fresh and beef fajitas topped with a mix of melty and shrimp sautéed with onion, tomato and peppers, crispy cheese, avocado and our MILD house paired with avocado slices create this tempting volcano salsa. 15 taco. 21 Panchitos Serves 2-3. Tacos Matamoros Crunchy tortilla chips topped with our beef fajitas, Its okay to drool over our Matamoros tacos. Two melted Muenster cheese, guacamole, refried soft corn street-style tortillas filled with tender beans and jalapeños.