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Chinese Vegetarian Cooking
Measurement Conversions All our recipes are thoroughly tested in the Periplus Test Kitchen. Standard metric measuring cups and spoons are used throughout, and all cup and spoon measurements are level. We have used medium-sized (60 g, grade 3) eggs in all recipes. International Measures Volume Lengths Weights 1 teaspoon = 5 ml 6 mm = ¼ inch 30 g = 1 oz 1 UK/US tablespoon = 15 ml = 3 teaspoons 12 mm = ½ inch 225 g = 8 oz 1 Australian tablespoon = 20 ml = 4 teaspoons 2.5 cm = 1 inch 500 g = 1 lb We have used international 15 ml tablespoon measures. If you are using an Australian 20 ml tablespoon, the difference will not be noticeable for most recipes. However, for flour, cornflour or baking powder, subtract one teaspoon for each tablespoon specified. Cup Equivalents ¼ cup = 60 ml = 2 fl oz 1 cup sugar, rock crystal = 125 g ½ cup = 125 ml = 4 fl oz 1 cup raw brown rice = 220 g 1 cup = 250 ml = 8 fl oz 1 cup fresh coriander leaves= 50 g 2 cups = 500 ml = 16 fl oz = 1 pint 1 cup beansprouts = 50 g 4 cups = 1 liter = 32 fl oz =1 quart 1 cup dried soy beans = 200 g 1 cup cornflour = 120 g Oven Temperature Guide When using convection ovens, the °C °F outside of the food cooks more quickly. Low 150 300 As a general rule, set the oven temperature Moderate 180 350 15°C to 20°C lower than the temperature Med. Hot 200 400 indicated in the recipe, or refer to your Hot 220 425 oven manual. -
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 -
Better Health & Gardens Cookbook
Better Health and Gardens Healthy, Low-Cost and Delicious Recipes Developed by: Mary M. Flynn, PhD, RD, LDN Supervisor and Chief Research Dietitian, The Miriam Hospital Associate Professor of Medicine, Brown University 1 RECIPE BOOK TABLE OF CONTENTS o Pasta Recipes o Spinach, Beans, and Pasta (p. 4) o Peas, Mushrooms, and Pasta (p. 5) o Vegetable Lo Mein (p. 6) o Macaroni and Cheese with Vegetables (p. 7) o Baked Pasta with Chickpeas (p. 8) o Rice Recipes o Corn, Black Beans, and Tomato Fried Rice (p. 10) o Onions, Carrots and Green Beans Fried Rice (p. 11) o Corn and Peas Fried Rice (p. 12) o Broccoli and Peppers Fried Rice (p. 13) o Frittata with Onions, Peppers and Rice (p. 14) o Zucchini or Summer Squash with Tomato and Rice (p. 15) o Potato Recipes o Roasted Potatoes (p. 17) o Vegetable Stuffed Potatoes (p. 18) o Mashed Potato Dinner (p. 19) o Frittata with Broccoli and Potatoes (p. 20) o Soup and Sandwich Recipes o Vegetable and Bean Soup (p. 22) o Vegetable Soup (p. 23) o Lentil Soup (p. 24) o Black Bean, Kale and Barley Soup (p. 25) o Vegetarian Chili (p. 26) o Breakfast Burrito/ Huevos Rancheros (p. 27) o Vegetable and Salad Recipes o Black Bean, Corn and Tomato Salad (p. 29) o Three Bean Salad (p. 30) 2 PASTA RECIPES Pasta recipes are nutritious, easy to make and many people like them. Pasta can be easy to overeat, especially if it is white refined pasta, so try not to cook more pasta than you need for the meal. -
KC Refrigerated Product List 10.1.19.Indd
Created 3.11.09 One Color White REFRIGERATEDWhite: 0C 0M 0Y 0K COLLECTION Albondigas (Mexican Meatball Soup) Black Bean Soup Butternut Squash & Apple Soup 700856 700820 VN VG DF GF 700056 GF Savory meatballs, white rice and vibrant Slow-cooked black beans, red peppers, A blend of puréed butternut squash, onions tomatoes in a handcrafted chicken stock roasted sweet corn and diced green chilies and handcrafted stock with caramelized infused with traditional Mexican aromatics in a purée of vine-ripened tomatoes with a Granny Smith apples and a pinch of fresh and a touch of fresh lime juice. splash of fresh-squeezed orange juice. nutmeg. Angus Steak Chili with Beans Black Lentil & Roasted Garlic Dahl* Caribbean Jerk Chicken Soup 700095 DF GF 701762 VG GF 700708 DF GF Tender strips of seared Angus beef, green Black beluga lentils, sautéed onions, roasted Tender chicken, sweet potatoes, carrots peppers and red beans in slow-simmered garlic and ginger slow-simmered in a rich and tomatoes in a handcrafted chicken tomatoes with Southwestern spices. tomato broth, infused with warming spices, stock with white rice, red beans, traditional finished with butter and heavy cream. jerk seasoning and a hint of molasses. Beef Barley & Vegetable Soup Broccoli Cheddar Soup Carrot Ginger Soup 700023 700063 VG GF 700071 VN VG DF GF Seared strips of lean beef and pearl barley Delicately puréed broccoli and sautéed Sweet carrots puréed with fresh-squeezed with red peppers, mushrooms, peas, onions in a rich blend of extra sharp orange juice, hand-peeled ginger and tomatoes and green beans in a rich cheddar cheese and light cream with a sautéed onions with a touch of toasted beef stock. -
Greek Sweet Mahlab Bread - Tsoureki
Recipe Category / Sweets / Desserts Greek sweet mahlab bread - Tsoureki 45' 3 hours' 30' 2 3 Ηands on Hands off Cook Time Portion(s) Difficulty Ingredients 150 ml water, at room temperature 15 g yeast 500 g hard flour 10-15 g mahlab 1/2 tablespoon(s) granulated sugar 1,5 g mastic 1/2 teaspoon(s) cardamom 1 pinch salt orange zest, of 1 orange 2 eggs, medium 1 tablespoon(s) vanilla extract 50 g butter, melted, + extra for brushing 150 g honey 100 g butter, at room temperature egg white, for brushing over tops of loaves 20 g almond slivers, for sprinkling Διατροφικός πίνακας Method Nutrition information per 100 gr. I tested many recipes to try to come up with the best tsoureki recipe. Two things that made a difference in my opinion was the high moisture ratio in the dough and the second thing is the use of honey. 380 10.0 47.0 Calories 18.0 Saturated Total Carbs Both of these help in creating a tsoureki that stays moist for days on end if it is wrapped (kcal) Total Fat (g) Fat (g) (g) carefully with cling film. Make sure that you use medium-sized eggs and not big ones! Otherwise, the dough will 19 % 26 % 50 % 18 % be quite runny and you will not be able to shape the tsoureki In a mixer’s bowl, add the water and yeast. Whisk by hand and gently add the flour over the mixture, until it is covered. 12.0 7.4 2.3 0.26 Do not stir…. -
Cuisinart Soup Maker Recipes
SOUP MAKER PLUS Recip e Ideas CONTENTS RECIPE IDEASRECIPE SOUPS Leek and Potato Soup with Chive Créme Fraîche 4 Parsnip and Apple Soup with Honey 5 Chestnut, Carrot and Lentil Soup 5 Sweet Potato and Red Pepper Soup 6 Sausage and Cannellini Bean Soup 6 Spiced Butternut Soup 7 Catalan Fish Soup 8 Pea and Ham Soup 9 Thai Chicken and Red Chilli Soup 9 Butternut Squash Soup with Chorizo 11 CURRIES Prawn Laksa Curry 12 Thai Green Chicken Curry 14 Courgette and Aubergine Curry 15 RISOTTOS AND PASTA Pea and Mint Risotto with Honey Glazed Ham 17 Pea and Goats Cheese Risotto 18 Mushroom Risotto 19 Spaghetti Arrabiata 21 Welcome to CHUTNEYS & JAMS CREATIVE Mixed Berry Jam 22 Spiced Apple Chutney 22 CUISINE. Rhubarb, Apricot and Ginger Chutney 23 Whether you are making chunky or smooth soups, jams, sauces for pasta, curries or tasty STOCK risottos you can complete every stage of your Quick Chicken Stock 24 recipe in the Cuisinart Soup Maker. Sauté, Quick Vegetable Stock 24 cook, stir, simmer and blend all in one machine without the need for extra pots and pans, and no messy transferring from pan to blender. SMOOTHIES Breakfast Smoothie 25 We have designed a few recipes to help you get started with your Soup Maker Plus. Cashew Nut Milk 25 For more recipe ideas: Visit www.cuisinart.co.uk or follow us on Facebook, Twitter and Instagram. 2 3 LEEK & POTATO SOUP WITH PARSNIP & APPLE SOUP CHIVE CRÉME FRAICHE WITH HONEY SOUPS INGREDIENTS METHOD INGREDIENTS METHOD n 500g Maris Piper Potatoes, peeled & diced 1. -
Tsoureki (Easter Bread)
Tsoureki (Easter Bread) Proof Yeast 1. Heat milk in microwave for 1 min until warmed to 100-110°F. Add the warm milk to a large bowl. 2. Stir in the yeast and 1 cup (7 oz.) sugar. Let mixture stand 5-10 minutes until yeast begins to foam/bubble. If it doesn’t, the yeast is dead and you need new yeast. Make Dough 1. Add warm water, oil, mastica, cinnamon, and remaining cup of sugar to yeast mixture. Mix with whisk. Slowly add 6 beaten eggs. 2. Slowly add flour, 1 cup at a time, until dough is formed. Dough will be slightly sticky. Place dough in extra-large bowl coated with oil, turning to coat top (split into two bowls if do not have extra-large bowl). 3. Cover dough with plastic wrap and let rise until double in size, about 2 hours @ 80°F. Make Loaves 1. After dough has risen, punch down and knead well. Roll out dough into desire size loaves, or roll out long strands to braid into loaf or individual size pieces. Let rise again until double in size, about 1 hour (for more dense bread, let rise only 30 min). 2. In a small bowl, beat together remaining egg and 2 tablespoons water. With a pastry brush, evenly brush the egg wash over the loaves. Bake at 350°F until the bread is browned and the internal temperature reaches 190°F on an instant-read thermometer, about 30 minutes. Bread will make hollow sound when tapped. Let cool before serving. 1 cup(s) milk Whole 1 oz yeast 2 cup(s) sugar divided 3 cup(s) water warm 1 cup(s) olive oil (vegetable oil for more sweetness) 1 tsp mastica ground 1 tsp cinnamon 7 eggs divided, slightly beaten 4 lb(s) bread flour approximately From the Recipe Collection of Chris and Beth Bread - 1. -
Kembali Kitchen
“As we serve the freshest produce, this is an indicative menu and content is subject to change without notice” HI-TEA RM 80nett per adult 1230 –1600pm (Sat, Sun & Special Days Only) Reservation Number: +607 268 6940 Reservation Email: [email protected] COLD SELECTION 3 types of CutFruits 3 types of Whole Fruits 2 types of Lettuce 2 types of Dressings 5 types of Condiments Potato Salad Fusilli Tossed Basil Pesto Thai Seafood Salad 3 types Individual Canapé Marinated Crab Meat with Orange Segment Watermelon & Feta Marinated Balsamic Smoked Salmon Mousse KERABU STATION 4 types of Kerabu 3 types of Ulam 3 types of Sambal (Cincalok, Sambal Belachan, Budu) Goods and Services are subject to 10% Service Charge and 6% GST. Prices stated are inclusive of Service Charge and GST. Other Terms & Conditions Apply. “As we serve the freshest produce, this is an indicative menu and content is subject to change without notice” ACTION STATION Rojak Buah Pineapple, Green Mango, Red Apple, Granny Smith Apple, Sengkuang, Cucumber, Dragon Fruit, Char Kuay, Groundnut, Shrimp Paste, etc SOUP OF THE DAY Sup Soto Ayam Lentil Soup GRILL STATION Otak -otak Mix Satay (Chicken, Lamb, Beef) Peanut Sauce, Lemang, Nasi Himpit, Serunding, Onion, Cucumber NOODLE Laksa Johor with Condiment Mee Rebus with Condiment MALAY STATION Nasi Puteh Sambal Udang Petai Ayam Masak Merah Kambing masak kurma Ikan Patin Masak Lemak Cili Api DoubleTree Signature Daging Rendang Tok Goods and Services are subject to 10% Service Charge and 6% GST. Prices stated are inclusive of Service Charge and GST. Other Terms & Conditions Apply. -
My European Recipe Book
My European Recipe Book Recipes collected by students and teachers during the COMENIUS-Project “Common Roots – Common Future” in the years 2010 - 2012 In the years 2010 – 2012 the following schools worked together in the COMENIUS-Project “COMMON ROOTS – COMMON FUTURE” - Heilig-Harthandelsinstituut Waregem, Belgium - SOU Ekzarh Antim I Kazanlak, Bulgaria - Urspringschule Schelklingen, Germany - Xantus Janos Kettannyelvu Idegenforgalmi Kozepiskola es Szakkepzo Iskola Budapest, Hungary - Fjölbrautaskolinn I Breidholti Reykjavik, Iceland - Sykkylven vidaregaaende skule Sykkylven, Norway - Wallace Hall Academy Thornhill, Scotland <a href="http://de.fotolia.com/id/24737519" title="" alt="">WoGi</a> - Fotolia.com © WoGi - Fotolia.com ~ 1 ~ During the project meetings in the participating countries the students and teachers were cooking typical meals from their country or region, they exchanged the recipes and we decided to put all these family recipes together to a recipe book. As the recipes are based on different measurements and temperature scales we have added conversion tables for your (and our) help. At the end of the recipe book you will find a vocabulary list with the most common ingredients for the recipes in the languages used in the countries involved in the project. For the order of recipes we decided to begin with starters and soups being followed by various main courses and desserts. Finally we have added a chapter about typical cookies and cakes. We learned during the project work, that making cookies yourself is not common in many of the countries involved in this project, but nevertheless many nice cookies recipes exist – we wanted to give them some space here and we hope that you will try out some of them! We have added a DVD which shows the making of some of the dishes during the meetings and also contains the recipes. -
Hearty New Mexican Soups and Stews January, 2013 Original January, 2020 Updated Table of Contents Introduction
Bernalillo County Extension January, 2013 Hearty New Mexican Soups and Stews January, 2013 Original January, 2020 Updated Table of Contents Introduction ........................................................ 1 Soup Safety .......................................................... 2 Freezing Soup ..................................................... 3 Thickening Soup ................................................. 4 Tips for Tasty Soups and Stew ........................... 5 Recipe for Soup or Sauce Mix (SOS)* ................ 6 Mushroom Soup* (using SOS Mix) ................... 7 Broccoli Cheese Soup* ....................................... 7 Veggie Stew* ........................................................ 8 New Mexico Green Chili Stew ............................. 9 Turkey Stew ........................................................ 10 Making Stock ...................................................... 11 Basic Chicken Stock ........................................... 12 Basic Beef Stock ................................................. 13 Chicken Tomatillo Soup .................................... 14 Potato Soup ........................................................ 15 Cream of Tomato Soup ...................................... 16 Split Pea Soup ..................................................... 17 Ham and Bean Soup ........................................... 18 Taco Soup ........................................................... 19 Ranch Style Stew ............................................... 20 Italian Vegetable -
Downloadable
EXPERT-LED PETER SOMMER ARCHAEOLOGICAL & CULTURAL TRAVELS TOURS & GULET CRUISES 2021 PB Peter Sommer Travels Peter Sommer Travels 1 WELCOME WHY TRAVEL WITH US? TO PETER SOMMER TR AVELS Writing this in autumn 2020, it is hard to know quite where to begin. I usually review the season just gone, the new tours that we ran, the preparatory recces we made, the new tours we are unveiling for the next year, the feedback we have received and our exciting plans for the future. However, as you well know, this year has been unlike any other in our collective memory. Our exciting plans for 2020 were thrown into disarray, just like many of yours. We were so disappointed that so many of you were unable to travel with us in 2020. Our greatest pleasure is to share the destinations we have grown to love so deeply with you our wonderful guests. I had the pleasure and privilege of speaking with many of you personally during the 2020 season. I was warmed and touched by your support, your understanding, your patience, and your generosity. All of us here at PST are extremely grateful and heartened by your enthusiasm and eagerness to travel with us when it becomes possible. PST is a small, flexible, and dynamic company. We have weathered countless downturns during the many years we have been operating. Elin, my wife, and I have always reinvested in the business with long term goals and are very used to surviving all manner of curve balls, although COVID-19 is certainly the biggest we have yet faced. -
WELCOME WELCOME Kαλώς Oρίσατε GREEK FOLK DANCING St. George Greek Orthodox Church
WELCOME GREEK FOLK DANCING WELCOME Welcome to our 2015 Your Hosts in Media, PA St. George St. George Greek Festival! St. George Dance Group (GOYA/JOY) Greek Orthodox Church Our mission is to convey our faith and Various performances from local Greek Folk dancing groups. culture while promoting hospitality and ο A warm thanks to all of the dance Kαλώς Oρίσατε building unity within our church and groups for making an appearance. community. We hope you enjoy the fine foods, Greek dancing, and unique TAKE-OUT AVAILABLE activities that have made our Greek festival the best in Delaware County. Delicious menu foods and pastries available for take-out. Various vendors Call before leaving home; for your shopping order will be ready upon arrival. pleasure. Take-Out Direct: 610-459-1015 Food for the Soul Church tours: Thursday: 5:00 pm-8:00 pm Friday: 5:00 pm - 8:00 pm Saturday: 11:00 am - 2:00 pm and 5:00 pm - 8:00 pm Sunday: 1:00 pm - 6:00 pm We encourage you to visit our beautiful Church. Someone will be on hand to answer your questions about the Church FOOD FESTIVAL RAFFLE and the Greek Orthodox Christian faith. Don't miss out! Prizes up to $500! Raffle tickets available at the front entrance. $2.00 per raffle ticket 6 raffle tickets for $10 St. George Greek Orthodox Church ο October 1, 2, 3 & 4th 30 East Forge Road Thursday ................................................ 5pm-10pm Efharistoume Poli (Thank you very Media, PA 19063-4345 Friday .....................................................11am-10pm much) for attending our Greek Food More Information: 610-459-0366 Saturday..................................................