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Jinjuu Updated Menu.Pdf
SOHO STARTERS SNACKS RAW PLATES MANDOO / DUMPLINGS JINJUU’S ANJU SHARING BOARD 24 3 PER SERVING (extra maybe ordered by piece) YOOK-HWE STEAK TARTAR 14 FOR 2 VEGETABLE CHIPS & DIPS (v, vg on request) 6 Diced grass fed English beef fillet marinated in soy, ginger, Kong bowl, sae woo prawn lollipops, signature Korean fried chicken, BEEF & PORK MANDOO 7.5 Crispy vegetable chips, served with kimchi soy guacamole. Juicy steamed beef & pork dumplings. Seasoned delicately garlic & sesame. Garnished with Korean pear, toasted steamed beef & pork mandoo, mushroom & true mandoo. pinenuts & topped with raw quail egg. with Korean spices. Soy dipping sauce. KONG BOWL (v) (vg, gf on request) 5 small / large JINJUU’S YA-CHAE SHARING BOARD (v) 20 PHILLY CHEESESTEAK MANDOO 7.5 Steamed soybeans (edamame) topped with our Jinjuu chili SEARED TUNA TATAKI (gf on request) 12 / 18 FOR 2 Crispy fried dumplings stued with bulgogi beef short ribs, panko mix. Seared Atlantic tuna steak in panko crust, topped with kizami Kong bowl, tofu lollipops, signature Korean fried cauliflower, cheddar, mushrooms, spring onion & pickled jalapeno. Spicy wasabi & cucumber salsa, served on a bed of julienne daikon. steamed mushroom & true mandoo. dipping sauce. TACOS SALMON SASHIMI (gf on request) 12 WILD MUSHROOM & TRUFFLE MANDOO (v) 7.5 2 PER SERVING (extra maybe ordered by piece) Raw Scottish salmon sashimi style, avocado, soy & yuja, Steamed dumplings stued with wild mushrooms & black seaweed & wasabi tobiko. K-TOWN MINI SLIDERS trues. True soy dipping sauce. 12 2 PER SERVING (extra maybe ordered by piece) BULGOGI BEEF TACO TUNA TARTAR (gf on request) 12 TRIO MANDOO TASTING PLATE 7.5 Bulgogi UK grass fed beef fillet, avocado, Asian slaw, kimchi, Diced raw Atlantic tuna, dressed with sesame oil, soy, One of each dumpling listed above. -
Pasta Al Pomodoro
Twombly Family Recipe Pasta al Pomodoro Everyone enjoys pasta. It’s budget friendly, nutritious, delicious, and can be modified in a wide variety of ways. Our favorite additions include meatballs, ground beef, chicken, or sausage. Serena’s cultural and ethnic origins are from Sicily, so we make pasta her way, (I don’t argue), and it ends up being tender and delicious. INTRODUCTION This recipe is for pasta al pomodoro, also known as pasta asciutta (or pastasciutta); cooked pasta with a tomato sauce (also known as Neapolitan sauce, and referred to in Italy as Napoletana sauce). HISTORY (and etymology) First attested in English in 1874, the word "pasta" comes from Italian pasta, in turn from Latin pasta "dough, pastry cake", itself the latinisation of the Greek παστά (pasta) "barley porridge". Pasta (Italian pronunciation: [ˈpasta]) is a staple food of traditional Italian cuisine, with the first reference dating to 1154 in Sicily. The term “pasta” is commonly used to refer to the variety of pasta dishes. Pasta is typically a noodle made from an unleavened dough of a durum wheat flour mixed with water or eggs and formed into sheets or various shapes, then cooked by boiling or baking. It can also be made with flour from other cereals or grains. Pastas may be divided into two broad categories: dried (pasta secca) and fresh (pasta fresca). Twombly Family Recipe Pasta al Pomodoro Page 1 Twombly Family Recipe Most dried pasta is commercially produced via an extrusion process although it can be produced in most homes. Fresh pasta was traditionally produced by hand, sometimes with the aid of simple machines, but today many varieties of fresh pasta are also commercially produced by large-scale machines, and the products are widely available in supermarkets. -
Collection of Products Made Through Affrinnovation ‐ 6Th Industrialization of Agriculture,Forestry and Fisheries ‐
Collection of Products made through AFFrinnovation ‐ 6th Industrialization of Agriculture,Forestry and Fisheries ‐ January 2016 Ministry of Agriculture, Forestry and Fisheries In Japan, agricultural, forestry and fisheries workers have been making efforts to raise their income by processing and selling their products in an integrated manner to create added value. These efforts are called the “AFFrinnovation,” and agricultural, forestry and fisheries workers throughout the country have made the best use of inventiveness to produce a variety of products. This book introduces products that were created through the efforts to promote the AFFrinnovation. We hope this book would arouse your interest in the AFFrinnovation in Japan. Notes ○ Information contained in this book is current as of the editing in January 2016, and therefore not necessarily up to date. ○ This book provides information of products by favor of the business operators as their producers. If you desire to contact or visit any of business operators covered in this book, please be careful not to disturb their business activities. [Contact] Food Industrial Innovation Division Food Industry Affairs Bureau Ministry of Agriculture, Forestry and Fisheries URL：https://www.contact.maff.go.jp/maff/form/114e.html Table of Contents Hokkaido Name of Product Name Prefecture Page Business Operator Tomatoberry Juice Okamoto Nouen Co., Ltd. Hokkaido 1 Midi Tomato Juice Okamoto Nouen Co., Ltd. Hokkaido 2 Tokachi Marumaru Nama Cream Puff (fresh cream puff) Okamoto Nouen Co., Ltd. Hokkaido 3 (tomato, corn, and azuki bean flavors) Noka‐no Temae‐miso (Farm‐made fermented soybean Sawada Nojo LLC Hokkaido 4 paste) Asahikawa Arakawa Green Cheese Miruku‐fumi‐no‐ki (milky yellow) Hokkaido 5 Bokujo LLC Asahikawa Arakawa Farm Green Cheese Kokuno‐aka (rich red) Hokkaido 6 LLC Menu at a farm restaurant COWCOW Café Oono Farm Co., Ltd. -
Napoli'den Istanbul'a
Calendario Di Meo 2019 NAPOLI’DEN ISTANBUL’A FOTOGRAFIE DI MASSIMO LISTRI ASSOCIAZIONE CULTURALE “DI MEO VINI AD ARTE” Sono particolarmente lieto che l’edizione 2019 del prestigioso calendario dei fratelli di Meo Ailesi’nin fahri kültür elçiliğinin en güzel örneklerinden birini teşkil eden prestij Generoso e Roberto di Meo offra una scintillante visione della splendida città di Istanbul takvimlerinin 2019 yılı baskısında, dünyanın en görkemli ve en eski sürekli yerleşik e dei suoi profondi legami con un’altra perla del Mediterraneo: Napoli. Attraverso la şehirlerinden biri olan İstanbul’un seçilmesinden ve bu nadide şehirle asırlar boyunca storia di queste due Capitali possiamo così intravedere l’intreccio di storia e cultura che Akdeniz’in güzide şehirlerinden biri olan Napoli’nin irtibatlandırılmasından büyük lega da secoli l’Italia e la Turchia. Le splendide immagini del maestro Massimo Listri e bir memnuniyet duydum. gli stimolanti scritti dei tanti studiosi e intellettuali che hanno contribuito al calendario ci Takvimde yer verilen fotoğraflar ve değerli ustalarca kaleme alınmış metinler, yalnızca permettono di cogliere le caratteristiche profonde che accomunano Napoli e Istanbul: la İstanbul ve Napoli’nin tatlarındaki, renklerindeki, dokularındaki ve tınılarındaki loro natura di approdo e di luogo di incontro e di scambio sin dall’antichità; il loro benzerlikleri ortaya çıkarmakla kalmıyor, aynı zamanda Türkiye ve İtalya’nın indissolubile legame con il mare; il crogiuolo di lingue, culture e tradizioni che vi si è yüzyıllardan beri sahip olduğu derin sosyal ve kültürel etkileşimi tarihsel bir perspektif sedimentato nei secoli; l’esplosione dei suoni e dei colori accanto a ombre e misteri içerisinde ve masalsı bir anlatımla gözler önüne seriyor. -
Alyonka Russian Cuisine Menu
ZAKOOSKI/COLD APPETIZERS Served with your choice of toasted fresh bread or pita bread “Shuba” Layered salad with smoked salmon, shredded potatoes, carrots, beets and with a touch of mayo $12.00 Marinated carrot or Mushroom salad Marinated with a touch of white vinegar and Russian sunflower oil and spices $6.00 Smoked Gouda spread with crackers and pita bread $9.00 Garden Salad Organic spring mix, romaine lettuce, cherry tomatoes, cucumbers, green scallions, parsley, cranberries, pine nuts dressed in olive oil, and balsamic vinegar reduction $10.00. GORIYACHIE ZAKOOSKI/HOT APPETIZERS Chebureki Deep-fried turnover with your choice of meat or vegetable filling $5.00 Blini Russian crepes Four plain with sour cream, salmon caviar and smoked salmon $12.00 Ground beef and mushrooms $9.00 Vegetable filling: onion, carrots, butternut squash, celery, cabbage, parsley $9.00 Baked Pirozhki $4.00 Meat filling (mix of beef, chicken, and rice) Cabbage filling Dry fruit chutney Vegetarian Borscht Traditional Russian soup made of beets and garden vegetables served with sour cream and garlic toast Cup $6.00 Bowl $9.00 Order on-line for pickup or delivery 2870 W State St. | Boise | ID 208.344.8996 | alyonkarussiancuisine.com ENTREES ask your server for daily specials Beef Stroganoff with choice of seasoned rice, egg noodles, or buckwheat $19.95 Pork Shish Kebab with sauce, seasoned rice and marinated carrot salad $16.95 Stuffed Sweet Pepper filled with seasoned rice and ground beef $16.95 Pelmeni Russian style dumplings with meat filling served with sour cream $14.95 -
FANTASTIC FOOD COMPETITION Chester’S Gators & Taters: the Macattack
FANTASTIC FOOD COMPETITION Chester’s Gators & Taters: The MacAttack DESCRIPTION: Double loaded bacon mac and cheese ribbon fries. Toppings Included and available are Bacon, Ranch, Blue Cheese, Sour Cream, Jalapenos, Chives, Hot Sauce, Extra Cheese. INGREDIENTS: Idaho Potatoes, Bacon, Homemade Mac & Cheese (5 cheeses, pepper, salt, elbow noodles, Cajun pep- per spice). FANTASTIC FOOD COMPETITION The Original Deep Fried Mashed Potatoes: Deep Fried Buffalo Chicken Wing Dip DESCRIPTION: Your favorite buffalo chicken wing dip folded inside a crispy shell and deep fried served with ranch for dipping! INGREDIENTS: Chicken, ranch, franks red hot sauce and cream cheese, wonton wraps FANTASTIC FOOD COMPETITION The Original Deep Fried Mashed Potatoes: Deep Fried Bacon Cheddar Mashed Potatoes on a Stick DESCRIPTION: Mashed potatoes folded with crispy bacon and shredded cheddar cheese battered up and deep fried on a stick! Served with ranch for dipping. INGREDIENTS: Potatoes, bacon, cheddar cheese, flour, seasoned salt FANTASTIC FOOD COMPETITION Babcias Pierogi: Surf & Turf Pierogi DESCRIPTION: Shaved beef, mushroom & onion filled pierogi, topped with grilled garlic shrimp & a basil parmesan sauce. INGREDIENTS: Filling- shaved sirloin steak, mushrooms, onions, butter, potatoes, onions, garlic & seasonings Dough- Flour, sour cream, pasteurized egg yolks, vegetable shortening, wa- ter & salt Topping- shrimp, garlic, butter, basil, parmesan cheese, cream & season- ings FANTASTIC FOOD COMPETITION Danny D’s: The Big Papa Special DESCRIPTION: The "Big Papa Special" takes a slice of our cheese pizza and tops it with a link of Italian sausage! Have it with or without onions and peppers! It's two great tastes rolled into one delicious menu item! You're gonna love it!! INGREDIENTS: Pizza crust, Italian sauce, Italian spices, mozzarella cheese, Italian sausage link, onions, peppers FANTASTIC FOOD COMPETITION Catering by the Oaks: Grandma’s Old Fashioned Apple Dumpling DESCRIPTION: A whole Rome apple, packed with cinnamon sugar in a flaky crust and served with vanilla ice cream. -
Resale Catalog Dumplings & Potstickers
Resale Catalog Dumplings & Potstickers Chicken & Lemongrass Potsticker: Edamame Dumpling: An Asian potsticker filled with tender A traditional Asian potsticker filled chicken coupled with lemongrass, and with an amalgam of tender soybeans, scallions. cabbage, sweet corn and shiitake mushrooms. - Vegan Item # CO261242 150/case Item # CO261587 150/case Kale & Vegetable Dumpling: Pork Potsticker: An Asian potsticker loaded with kale, A traditional Asian potsticker filled with spinach, corn, tofu, cabbage, carrots, tender pork, cabbage and mushrooms, edamame, onions, and a touch of folded into an authentic wrapper. sesame oil. - Vegan Item # CO261730 150/case Item # CO261365 150/case Vegetable Posticker: Shrimp Dumpling: Traditional Asian potsticker filled with A traditional Asian potsticker filled a blend of cabbage, carrots, tofu, bean with shrimp, and folded in an authentic sprouts, vermicelli, onions, scallions, and dumpling. celery. Item # CO701014 150/case Item # CO242043 150/case Peking Duck Mini Dumpling: Chicken Teriyaki Potsticker: A miniature traditional Asian potsticker A traditional Asian potsticker filled with filled with Peking style duck and an tender chicken and traditional teriyaki amalgam of scallions, cabbage, cilantro sauce. and hoisin sauce and folded into an authentic dumpling. Item # CO261617 150/case Item # CO261259 150/case Bulgogi Beef Dumpling: Pork Kimchi Dumpling: Korean inspired dumpling stuffed with Korean inspired dumpling filled with beef marinated in a traditional Korean savory pork balanced against the bulgogi -
Fall Cooking Program 2016
FALL COOKING PROGRAM 2016 auroragov.org/cooking 1891 2016 AURORA, YEARS Welcome Dear Aurora Cooks Community! Hope you are enjoying this fall harvest time of year. We are gearing up for cooler weather and shorter days as we wind down our growing season. Check out all our garden-to-table classes and new series this session! We have The Preserved Pantry, the Frugal Chef and Scratch Baking Basics, as well as many family, kids and teen classes highlighting food from every corner of the world. If you are looking for something to do on a chilly evening, come to a cooking class date night! You can even come with a friend, or as a single. We have some exciting new couples cooking classes, including the Fleetwood Mac Tribute Dinner, complete with music during the class! Come jam out to some tunes and cook with us. See you soon in the kitchen! Katrina and the Aurora Cooks Team TABLE OF CONTENTS Parent/Tot Cooking 2 Parent/Family Cooking 4 Kids Cooking 6 Meadowood Cooking Classes 7 Preteen Cooking 8 Teen Cooking 9 Adult Cooking 15 and Older 11 Adult Cooking 21 and Older 17 Wine Tasting 19 Recipe of the Season 20 All classes will be held at Expo Recreation Center 10955 E. Exposition Ave. unless noted Meadowood Recreation Center • 3045 S. Laredo 1 parent/tot cooking Ages 3-6 with parent. Apple Fest Tiny Italian Pumpkin Treats $38 ($29 Resident) $38 ($29 Resident) $38 ($29 Resident) Celebrate the harvest season with your Create delicious meatballs & veggies your Learn to use pumpkin in lots of different tot! Menu: Apple Zucchini Muffin tot will feel proud they prepared themselves. -
Festive Takeaway Menu
Poultry & Meat Dishes Viva Luna Rossa Traditional Roast Turkey £12.50 Roasted breast of turkey freshly carved with chipolata sausage, Offering a Special Festive Dinner stuffing and garnished with roast potatoes, sprouts & Cranberry sauce. Inclusive of Christmas Pudding & Brandy Sauce £14.50 Delivered to your Door. A complete Three (3) Course Pollo al Pepe £9.50 Stew of Gigot of Lamb £12.50 Breast of Chicken in Peppercorn Sauce Seasoned with garlic, rosemary, white wine, mint, Festive Dinner for only Made with butter, demi-glace, red wine & cream. black pepper, a little chilli, Balsamic vinegar & a Served with boiled rice. tangy tomato sauce, market vegetables and potatoes £19.50 Pollo alla Milanese £9.50 Chicken breast dressed in breadcrumbs and pan- fried. Served with spaghetti alla napolitana (tomato sauce). 1. Starter . Pasta Dishes Prawn Cocktail Spaghetti Bolognese £7.50 with a seafood sauce, Classic dish made with a special tomato & beef sauce. brown bread and butter. Spaghetti Carbonara £7.50 Spaghetti tossed in extra virgin olive oil with garlic, 2. Main Course parsley, black pepper, diced Pancetta, egg yolk, Parmesan cheese and cream. Roasted Breast of Turkey freshly carved with chipolata sausage, Macaroni & Cheese £6.50 stuffing, roast potatoes, sprouts and Traditional Macaroni pasta in a creamy Béchamel sauce. Cranberry sauce. FESTIVE Pasta Principessa £7.50 3. Dessert Short pasta tossed with diced fillet of marinated Classic Lasagne al Forno £7.50 Christmas Pudding chicken breast, Parma ham, salami, white wine, petit TAKEAWAY MENU Traditional Italian dish with our Bolognese, Béchamel with Brandy sauce pois, fresh tomatoes, garlic, basil & cream sauce. -
The Sodium and Potassium Content of the Most Commonly Available Street Foods in Tajikistan and Kyrgyzstan in the Context of the Feedcities Project
nutrients Article The Sodium and Potassium Content of the Most Commonly Available Street Foods in Tajikistan and Kyrgyzstan in the Context of the FEEDCities Project Inês Lança de Morais 1,2,*, Nuno Lunet 3,4, Gabriela Albuquerque 3 ID , Marcello Gelormini 2, Susana Casal 3,5,6 ID , Albertino Damasceno 7, Olívia Pinho 6,8, Pedro Moreira 3,8,9 ID , Jo Jewell 2, João Breda 2 ID and Patrícia Padrão 3,8 ID 1 Institute of Tropical Medicine and International Health, Charité-Universitätsmedizin Berlin, Campus Virchow-Klinikum, Augustenburger Platz 1, 13353 Berlin, Germany 2 Division of Noncommunicable Diseases and Life-Course, World Health Organization (WHO) Regional Office for Europe, UN-City, Marmorvej 51, DK-2100 Copenhagen Ø, Denmark; [email protected] (M.G.); [email protected] (J.J.); [email protected] (J.B.) 3 EPIUnit—Instituto de Saúde Pública, Universidade do Porto, Rua das Taipas nº 135, 4050-600 Porto, Portugal; [email protected] (N.L.); [email protected] (G.A.); [email protected] (S.C.); [email protected] (P.M.); [email protected] (P.P.) 4 Departamento de Ciências da Saúde Pública e Forenses e Educação Médica, Faculdade de Medicina da Universidade do Porto, Alameda Prof. Hernâni Monteiro, 4200-319 Porto, Portugal 5 Faculdade de Farmácia, Universidade do Porto, Rua Jorge de Viterbo Ferreira 228, 4050-313 Porto, Portugal 6 REQUIMTE, Laboratório de Bromatologia e Hidrologia, Universidade do Porto, Rua Jorge de Viterbo Ferreira 228, 4050-313 Porto, Portugal; [email protected] 7 Faculdade de Medicina da Universidade Eduardo Mondlane, Avenida Salvador Allende nº 702, 257 Maputo, Moçambique; [email protected] 8 Faculdade de Ciências da Nutrição e Alimentação da Universidade do Porto, Rua Dr. -
Southern Accent September 1989 - April 1990
Southern Adventist University KnowledgeExchange@Southern Southern Accent - Student Newspaper University Archives & Publications 1989 Southern Accent September 1989 - April 1990 Southern College of Seventh-day Adventists Follow this and additional works at: https://knowledge.e.southern.edu/southern_accent Recommended Citation Southern College of Seventh-day Adventists, "Southern Accent September 1989 - April 1990" (1989). Southern Accent - Student Newspaper. 61. https://knowledge.e.southern.edu/southern_accent/61 This Book is brought to you for free and open access by the University Archives & Publications at KnowledgeExchange@Southern. It has been accepted for inclusion in Southern Accent - Student Newspaper by an authorized administrator of KnowledgeExchange@Southern. For more information, please contact [email protected]. Scplember 7, 1989 Southern's enrollment exceeds 1 expectations By Warren Downs s for I liL- cnraUmcni of Souihem College Accoitling lo Dr. in the rise. Green- programs hope to insure the Vice-presidenl for Academic f. ihe of the students on academic fiiirs. the sludeni increase is due lo a . In addition to limiting the factors. couple of number of hours permitted, there is the s pariiaHy resulianl from the many increased freshmen orientation, and stu- [changes made in recruiting . Some of dents may also take advantage of the it of publicizing the new counseling center and the tutorial > of attending I Souihem College versus other Adventist The justification for Ihe admission of |insiilulions, increasing recruitment of students on academic probation does not Advendsi students in non-Adventisl come from the increased funds received high schools, and improving the struc- from tuition or from the prestige of ture and awareness of scholarship op- having more students. -
Grand Ave. Locust St. 12Th S T . 13Th S T . Walnut
M E T O T H WELLMARK WELLMARK RAMP Beer L C O E 2 0 W E 1 8 Cocktails ENTRANCE GRAND AVE. Festival Merchandise 72 73 74 75 SEATING 76 77 78 79 International Wine Soda and Water 71 70 JOHN AND MARY PAPPAJOHN Chocolate Adventure This vibrant three-day cultural celebration features nearly 7 EDUCATION CENTER 60 food vendors with dishes representing 25 different cultures or culinary regions. Explore professional cooking 8 Cultural Discovery 69 Experience demonstrations, a unique cooking challenge, interactive DES MOINES 9 PUBLIC LIBRARY cultural educational activities, dancers and musicians with 68 MAIN STAGE Meals from international flair, an impressive variety of worldwide beers, 67 the Heartland wine and cocktails and hands-on fun for kids. 66 Meredith Culinary Check out the Polk County Board of Supervisors Main Stage FESTIVAL FRONT Discovery Pavilion 65 PORCH for music throughout the weekend and the Principal Cultural SEATING 64 Principal Stage for culturally authentic music and dance performances. Cultural Stage The Festival would not be possible without support from our 63 volunteers. Please thank our dedicated team working hard Voya Financial across The Festival grounds. Fruit Adventure ENTRANCE 62 61 60 59 58 57 56 55 54 53 52 51 50 49 48 47 46 45 44 Food Vendors Be sure to share your love of The Festival by using our hashtag LOCUST ST. #wfmf2018 or by purchasing Official Festival Merchandise SEATING SEATING ENTRANCE Merchants located near 12th St. and Locust St. 10 11 12 13 14 15 31 32 33 34 35 36 37 38 39 40 41 42 43 16 Nonprofits 17 Sponsor Booths 30 18 ATM 29 19 Free Bike Valet 20 28 NATIONWIDE NATIONWIDE Handicap Parking 27 12TH ST.