DOCSLIB.ORG

Ingredients & Instructions

Total Page：16

File Type：pdf, Size：1020Kb

Download full-text PDF Read full-text
Ingredients & Instructions Kathy Casey, Renowned Seattle Chef, Kathy Casey Food Studios Dan Elmore, Othello, Washington Potato Farmer “Washington Yukon Gold Potatoes make the “butteriest” mashers and in this recipe they are given a fun twist” Ingredients & Instructions Place potatoes in a large pot & When potatoes are cooked, (Makes 4 - 6 servings) cover with water. Add a pinch drain well, and return them to of salt. Bring to a boil then the pot. Shake pot over low • 2 lbs. Washington Yukon Gold reduce heat & cook on a low heat to dry out any remaining Potatoes boil till fork-tender, about 20 - water. Remove from heat & • pinch of salt 30 minutes. add half the hot liquid mix- • 2 tbsp. salted butter In a large non-stick skillet, heat ture. (Both potatoes & liquid • 2 c. chopped onion 2 tbsp. butter over medium must be hot.) heat. Add onions & sauté until Mash the potatoes. Then add • 1/4 c. dry sherry caramelized to a golden remaining liquid & whip till • 1/2 c. milk or half & half brown. Add sherry & sauté they are fluffy. • 1/4 tsp. ground white pepper until liquid has evaporated. Fold in the onions & shredded • 4 tbsp. salted butter Remove from heat. cheese. Mound potatoes in a • 3/4 tsp. salt (more or less to taste) While potatoes are cooking, large warm bowl. Sprinkle combine in a small pan over with minced chives or parsley • 3/4 c. shredded Gruyère cheese low heat milk, pepper, 4 tbsp. if desired. • minced fresh chives or parsley for butter & salt. Heat till butter is Kathy’s Notes: You can always garnish melted & milk is warm. use Washington Russet potatoes Do not boil. for this recipe. Keep warm. For more recipe ideas and nutritional information go to www.potatoes.com Kathy Casey, Renowned Seattle Chef, Kathy Casey Food Studios Roger Knutzen, Burlington, Washington Potato Farmer “Washington potatoes really absorb the exotic flavors of coconut milk & ginger in this bright-flavored Asian-inspired potato dish.” Ingredients & Instructions (Serves 6 - 8) • 6 lg. Washington Red Potatoes • 1 red bell pepper, seeded & diced Bring to a simmer again, cover, (2 - 2 1/2 lbs), cut in quarters • 1 1/2 c. sugar snap or snow peas cook until vegetables are almost • 1 can (14 oz.) chicken broth (or • Garnishes: chopped fresh cilantro, tender but still firm, adding the pea well-seasoned homemade broth) thinly sliced green onions, lime wedges, pods during the last 2 minutes. • 1 can (13 - 14 oz.) coconut milk soy sauce, Asian hot chili sauce (unsweetened) Divide “goodies” among large • 2-inch piece fresh ginger, with bowls, & then divide liquid evenly. skin, sliced 1/4-inch In a large pot, combine potatoes, Sprinkle each serving with a little • 1/4 tsp. crushed red chili flakes chicken broth, coconut milk, gin- chopped cilantro & sliced green (depending upon spiciness ger, chili flakes, lemongrass, onion onion. Pass the remaining garnishes desired) & garlic. Over medium-high heat, at the table: limes for squeezing into • 1 stalk fresh lemongrass, split & soup, soy sauce for drizzling & cut in 2-inch pieces bring to a simmer. Cover with a Asian chili sauce for spiciness if • 1 small red onion, cut in thin, tight-fitting lid & cook until pota- 1/4-inch julienne strips toes are three-quarters done. desired. • 1 tbsp. chopped garlic In a small bowl, whisk together Kathy’s Notes: If you like Asian curry, • 2 tbsp. cornstarch cornstarch & soy sauce & stir mix- add 1 - 2 tsp. of Thai curry paste to • 2 tbsp. soy sauce ture into the simmering stew. Add this dish at the beginning. • 1 c. 1/4-inch-sliced celery half- remaining ingredients, except for moons the pea pods, & gently fold in. • 1 c. 1/4-inch-sliced carrot rounds For more recipe ideas and nutritional information go to www.potatoes.com Kathy Casey, Renowned Seattle Chef, Kathy Casey Food Studios Dan Elmore, Othello, Washington Potato Farmer “Nothing beats a Washington Russet potato for making perfect, creamy, but still firm scalloped potatoes.” Ingredients & Instructions (Makes 12 servings) • 5 pounds Washington Russet Preheat oven to 350°. Tap the baking dish on the potatoes Butter a 9 x 13-inch glass counter to spread out the • 2 tsp. salt baking dish. sauce & help release any air • 1/2 tsp. black pepper Peel & slice the potatoes into bubbles. Sprinkle with remaining cheese mixture. • 1 1/2 tsp. minced fresh rosemary 1/4-inch slices. Toss in a large bowl with salt, pepper & rose- Bake potatoes for about 1 • 3/4 c. crumbled blue cheese mary. hour & 15 minutes, or until • 3/4 c. grated Parmesan cheese In a small bowl toss together browned & completely tender • 1 c. sour cream cheeses. when poked with a knife. • 2 c. cream Layer half the potatoes in the Serve immediately. • 1 tsp. salt buttered baking dish. Sprinkle Kathy’s Notes: You can also with half the cheese mixture & make these in advance. Store top with remaining potatoes. covered, refrigerated, for up In a bowl, whisk together to 2 days. Bring to room sauce ingredients & pour over temperature and reheat in a potatoes. 350° oven until hot. For more recipe ideas and nutritional information go to www.potatoes.com Kathy Casey, Renowned Seattle Chef, Kathy Casey Food Studios Tracy Olberding, Pasco, Washington Potato Farmer “This patriotic rendition of a classic favorite is lightened up with an herb vinaigrette - but it is big on flavor!” Ingredients & Instructions (Makes about 6 cups) • 2 pounds small Washington Steam potatoes until very Best served at room Potatoes, a mixture of red, white tender, about 12 - 14 min- temperature. or gold, & blue, cut in 1-inch utes. Kathy’s Notes: Potatoes are pieces (about 6 c.) Meanwhile, in a large bowl not peeled in this recipe - • 2 tbsp. red wine vinegar make the dressing by thus giving a colorful & • 1/4 c. extra virgin olive oil whisking together vinegar, nutritional bonus. Be sure to • 1 tbsp. Dijon mustard olive oil, Dijon, oregano, toss with the vinaigrette • 1 tbsp. chopped fresh oregano chives, basil, salt & pepper. while still very warm. • 1 tbsp. chopped fresh chives When potatoes are still warm, toss them with the 1 tbsp. chopped fresh basil • dressing along with the red • 3/4 tsp. salt onions, & set aside until • 1/4 tsp. black pepper cool. • 1/2 c. tiny-diced red onion For more recipe ideas and nutritional information go to www.potatoes.com Kathy Casey, Renowned Seattle Chef, Kathy Casey Food Studios Mike Pink, Mesa, Washington Potato Farmer “These are not your typical ‘Jo Jo’s’! These roasted potatoes are made with big wedges of Washington Russet potatoes – given some Spanish sass with chili powder & coriander.” Ingredients & Instructions (Serves 4-6) • 3 large Washington Russet Preheat oven to 475°. Sprinkle in chili mixture & potatoes (2 - 2 1/2 lbs. total) Cut each potato (washed & toss again, coating potatoes. • 1 1/2 tsp. salt unpeeled) in half lengthwise Place potatoes skin side down • 1 tbsp. chili powder & then cut each half into 3 on a lightly sprayed baking • 1 tsp. ground coriander long wedges, making 6 wedges sheet. per potato. • 1/4 tsp. black pepper Bake for about 25 minutes or Mix together salt, chili until lightly browned. • 2 tbsp. thinly sliced fresh powder, coriander, pepper chives Kathy’s Notes: I also like to & chives. make the recipe using red • 2 tbsp. olive oil Set aside. potatoes just adjust the cooking • 2 tbsp. sour cream In a large bowl whisk together time to a bit less. olive oil & sour cream. Add potatoes, toss to coat well. For more recipe ideas and nutritional information go to www.potatoes.com Kathy Casey, Renowned Seattle Chef, Kathy Casey Food Studios Berend Friehe, Moses Lake Washington Potato Farmer “Everyone loves that artichoke & crab dip, so, hey! let's make a meal of it. Washington Russets make a perfect foil for stuffing – and a little jalapeño adds just the right kick!” Ingredients & Instructions (Makes 4 servings) • 4 lg. Washington Russet Potatoes Preheat oven to 400°. Add potato pulp to the other • 3 oz. cream cheese Wash & prick potatoes & bake ingredients & mix until well • 1/4 c. milk for 45 - 55 minutes, or until blended. Stir in 3/4 c. parmesan cheese, crab meat & artichokes. • 1/4 c. mayonnaise tender & baked through. Scoop the mixture back into • 1/3 c. thinly sliced green onions Remove from oven, let sit 10 minutes. the potato shells. Sprinkle with • 1 tbsp. minced pickled jalapeños extra parmesan for a pretty top. (less if you don't like it spicy) Place cream cheese, milk, mayonnaise, green onions, Place potatoes on a baking • 2 tsp. minced fresh garlic jalapeños & garlic in a bowl & sheet & bake for about 20 - 25 • 3/4 c. high-quality shredded mix until combined. minutes or until golden & heated through. parmesan cheese After potatoes have cooled 10 • 1 lb. crab meat minutes, cut the top off the Kathy’s Notes: If you want to • 1 can (13 - 14 oz.) artichoke heart potato (lengthwise) & scoop make these in advance, bring quarters, drained well & coarsely out the hot potato with a them to room temperature for chopped spoon, leaving a 1/2-inch shell. 45 minutes before baking. • Extra shredded parmesan cheese for sprinkling For more recipe ideas and nutritional information go to www.potatoes.com.
Load more

Recommended publications
  • Pesach 3-Day Cooking Guide5779
    YOU ARE THE QUEEN IN THE KITCHEN THE PESACH KITCHEN 3 DAY COOKING GUIDE LIFE IS GOOD ! TABLE OF CONTENTS GETTING IT TOGETHER page: 2…… Introduction, the serious stuff 4…… The Notebook, let’s get practical 5…… Sample Menus, & the fun begins 6…… Equipment, we are only as good as our help 7…… The Pesach Pantry Basics, the fun continues 8…… Build the Refrigerator Pantry, are we having fun yet? READY?, APRON?, ACTION! 9…… Day One 10…. Day Two 11…. Day Three 12…. Eggs & Potatoes, Potatoes and Eggs 13…. Recipes: Handy Substitutions for your Pesach Pantry 14…. Recipes: Salad Dressings PUT YOUR REFRIGERATOR PANTRY TO WORK 15…. Recipes: Provencal Fish Salad Tunisian Salad Cobb Salad Caesar Salad Greek Salad Planned Over Chicken Salad 16…. Recipes: Chopped Salad Toss Ups 17…. Recipe: In Praise of the Braise 17…. Recipe: Passover Cholent—no beans about it 18…. Recipe links from Cooking for the King and TheKosherChannel.com 19…. THE END You are welcome to reprint or share any part or the whole of this document. Any errors are completely my responsibility. Please contact me with any questions, suggestions or corrections at [email protected]. Link to: “How to Clean for Pesach, Stress-less and Gadol-approved.” !1 INTRODUCTION: Please read carefully—and re-read as needed. In these pre-Pesach weeks we spend a lot of time learning and doing all that is required of us to ensure a kosher Pesach for those in our orbit of friends and family. This is also the opportune time to deeply focus on how this awesome process can help us move to places of freedom within, places we have yearned for.
    [Show full text]
  • Great Food, Great Stories from Korea
    GREAT FOOD, GREAT STORIE FOOD, GREAT GREAT A Tableau of a Diamond Wedding Anniversary GOVERNMENT PUBLICATIONS This is a picture of an older couple from the 18th century repeating their wedding ceremony in celebration of their 60th anniversary. REGISTRATION NUMBER This painting vividly depicts a tableau in which their children offer up 11-1541000-001295-01 a cup of drink, wishing them health and longevity. The authorship of the painting is unknown, and the painting is currently housed in the National Museum of Korea. Designed to help foreigners understand Korean cuisine more easily and with greater accuracy, our <Korean Menu Guide> contains information on 154 Korean dishes in 10 languages. S <Korean Restaurant Guide 2011-Tokyo> introduces 34 excellent F Korean restaurants in the Greater Tokyo Area. ROM KOREA GREAT FOOD, GREAT STORIES FROM KOREA The Korean Food Foundation is a specialized GREAT FOOD, GREAT STORIES private organization that searches for new This book tells the many stories of Korean food, the rich flavors that have evolved generation dishes and conducts research on Korean cuisine after generation, meal after meal, for over several millennia on the Korean peninsula. in order to introduce Korean food and culinary A single dish usually leads to the creation of another through the expansion of time and space, FROM KOREA culture to the world, and support related making it impossible to count the exact number of dishes in the Korean cuisine. So, for this content development and marketing. <Korean Restaurant Guide 2011-Western Europe> (5 volumes in total) book, we have only included a selection of a hundred or so of the most representative.
    [Show full text]
  • GET SOME FRESH AIR! „ Rejuvenate at Gakwonsa Temple „ Explore Geumosan Reservoir
    VOLUME 9 NO. 22 MARCH 4 – MARCH 17, 2021 FREE SUBMIT STORIES TO: [email protected] STRIPESKOREA.COM FACEBOOK.COM/STRIPESPACIFIC INSIDE INFO Military children tell us your story! ey, all you kids in the military community need to read this. Seriously! So, H please put down your iPad, iPhone or other digital device for the next cou- ple of minutes. You’ll survive, and I promise no one will take them. And, I also promise that this has nothing to do with more COVID-19 restrictions. Now that I have your attention, I want to give you a little job. No, wait! Don’t stop reading! If you do a little bit of work, you’ll have the opportunity to be heard by tens of thousands of people. Seriously! You see, April is the Month of the Military Child, and for the 20th straight year, the Stars and Stripes community publications are dedicating it to you, the children of our men and women in uniform. Each Stripes Okinawa, Stripes Japan, Stripes Korea and Stripes Guam issue in April will contain your stories, poems, drawings and photos about what life is like as a military child. SEE MOMC ON PAGE 2 GET SOME FRESH AIR! Rejuvenate at Gakwonsa Temple Explore Geumosan Reservoir TASTY KOREAN GIFTS PAGES 8-9 PAGES 10-11 ROLLING STONES- INSPIRED EATERY Zig zag path SATISFIES APPETITE PAGE 12 Floating bridge 2 STRIPES KOREA A STARS AND STRIPES COMMUNITY PUBLICATION 75 YEARS IN THE PACIFIC MARCH 4 – MARCH 17, 2021 MOMC: Max D. Lederer Jr. Publisher We’re here for you! Lt.
    [Show full text]
  • Multicultural Recipe Book
    STANDARDIZED icultur Mult al FOR CHILD CARE CENTERS, FAMILY DAY HOMES & ADULT DAYCARE CENTERS Acknowledgment Recipe development and standardization were completed under a contract between Texas Women’s University and the Texas Nutrition Education and Training (NET) program. NET was a child nutrition program authorized under Public Law 95-166 and administered by the U.S. Department of Agriculture (USDA). INSTRUCTION CARDS Introduction ...............................................1 Index Abbreviations and Common Measures ...3 RECIPES Polynesian MAIN DISHES Pizza Dough (for Polynesian Pizza) ..... 31 VEGETABLES Mexican Polynesian Pizza ....................................33 Mexican Chicken Chalupas .....................................7 Chili Ricotta Potatoes ............................ 51 Veracruz Bean Tortillas ...........................9 Hungarian Corn and Green Chili Casserole ...........53 Tortilla and Cheese Casserole ...............11 Hungarian Goulash ................................35 Corn and Zucchini Mexicana ............... 55 Chili Corn Chip Bake .............................. 13 East Indian Asian Asian Spicy Ground Beef .................................37 Gingered Carrots ....................................57 Crunchy Chinese Tuna Salad ............... 15 Greek Chinese Mixed Vegetables .................. 59 Tuna Chow Mein Casserole .................. 17 Pastitsio (Baked macaroni Chinese Beef Patties .............................19 East Indian with beef and cheese) ......................... 39 Vegetable Curry ....................................
    [Show full text]
  • Vegan Mayonnaise
    Who needs the cafeteria? “You just lost your last excuse Make your own easy, delicious, -veganism has never been this fast, easy, cheap, and good.” —Rory Freedman, bestselling coauthor of Skinny Bitch animal-free meals! Let turn your dorm room or apartment into the campus destination for amazing vegan food! Inside are the 275 simplest, most scrumptious recipes for college vegans on a budget—and the best part is, the most complicated kitchenware you’ll ever need is a microwave. We’ve got all the insider info: Vegan alternatives to The best drinks, meaty, eggy, and milky stuff dips, sauces, and dressings How to stock your Unbelievable kitchen/mini-fridge dessert recipes How to make sandwiches, Spotlight sections on the salads, soups, and stews staples we love: peanut Breakfast, lunch, butter, potatoes, and ramen and dinner recipes and much, much more! “PETA’s Vegan College Cookbook makes me want to go back to school and earn a degree in yum.” —Hunter Burgan, AFI and Hunter Revenge “I live on a tour bus so if it can’t be made in the microwave or eaten right from the refrigerator or pantry, then I don’t eat it. PETA’s Vegan College Cookbook is perfect for me and my lifestyle.” —Kellie Pickler, country music star and former American Idol contestant Ingrid E. Newkirk, Newkirk, E. E. Ingrid Ingrid A lifelong vegetarian saves around: Newkirk, E. Ingrid president of president 760 chickens 5 cows 20 pigs 29 sheep from Foreword 46 turkeys 15 ducks 7 rabbits and half a ton of fish. Cookbooks ISBN-13: 978-1-4022-1885-9 $14.99 U.S.
    [Show full text]
  • Multicultural Family Support Centers 전국 다문화가족지원센터 연락처
    Let’s Learn Korean Words from Recipes 음식으로 배우는 우리말 Silyongjeongbo Useful Information 실용정보 Multicultural Family Support Centers 전국 다문화가족지원센터 연락처 Information of Major Organizations 주요 단체 정보 Let’s Learn Korean Words from Recipes Korean Terms Pronunciation Definition Korean Terms Pronunciation Definition 곡식 Goksik grain 해물 Haemul seafood 쌀 ssal rice 고등어 godeungeo mackerel 찹쌀 chapssal sticky rice 삼치 samchi Japanese mackerel 현미 hyeonmi brown rice 갈치 galchi hairtail 완두콩 wandukong green pea 명태 myeongtae pollack 강낭콩 gnagnangkong kidney bean 대구 daegu cod 흰콩 huinkong white bean 참치 chamchi tuna 팥 pat red bean 오징어 ojingeo cuttlefish 좁쌀 jobssal millet 낙지 nakji small octopus 밀 mil wheat 조개 jogae clam 메밀 memil buckwheat 홍합 honghap mussel 녹두 nokdu mung bean 전복 jeonbok abalone 고기 Gogi meat 멸치 myeolchi anchovy 돼지고기 doejigoji pork 새우 saeu shrimp 갈비 galbi rib 게 ge crab 삼겹살 samgyeopsal pork-belly 다시마 dasima kelp 비계 bigye fat 미역 miyeok sea mustard 족발 jokbal pork-hocks 김 gim laver 쇠고기 soegogi beef 파래 parae green laver 등심 deungsim sirloin 야채 Yaechae vegetable 안심 ansim tenderloin 대파 Daepa green onion 양지 yannji brisket 쪽파 Jjokpa chives 닭고기 dakgogi chicken 마늘 Maneul garlic 닭가슴살 dakgaseumsal chicken breasts 생강 saegang ginger 영계 yeonggye young chicken 양파 yangpa onion 계란(달걀) gyeran (dalgyal) egg 무 mu radish 오리고기 origogi duck 배추 baechu chinese cabbage 열무 yeolmu young radish 150 Korean Terms Pronunciation Definition Korean Terms Pronunciation Definition 고추 gochu chili 과일 Gwail fruit 청양고추 cheongyang gochu spicy green chili 사과 sagwa apple 홍고추 hong gochu red chili 배 bae
    [Show full text]
  • The Practitioner's Guide to Delayed Food Sensitivities
    The Practitioner’s Guide to Delayed Food Sensitivities Brent L. Dorval, Ph.D. and Marissa Mirenda, M.S. Version: 1.4-04APR17 About the Authors Dr. Dorval has over 25 years of experience in strategic management of research, manufacturing and regulatory affairs in the area of medical devices and diagnostics. Previously, Dr. Dorval held a number of management positions and served as an advisor to the World Health Organization committee on vaccines and diagnostics. Dr. Dorval has several patents covering rapid assays, novel biomarkers and a novel Polio Virus vaccine. Dr. Dorval holds a Ph.D. in Medical Microbiology and Immunology from the College of Medicine, The Ohio State University and performed postdoctoral studies and was a Visiting Scholar in the Department of Chemistry at the Massachusetts Institute of Technology. Marissa Mirenda, M.S. performed her undergraduate studies in Biology and Psychology at Rutgers University and her graduate studies in BioMedical Forensics at Boston University School of Medicine. She currently works at KBMO Diagnostics in Hopedale, Massachusetts performing clinical lab work using the FIT test to study food sensitivities in patients from all over the world. 2 Table of Contents Section Page Introduction to Food Sensitivities 4 Differentiation of Food Allergies, Food Sensitivities and Food Intolerance 4 Comparison of Food Sensitivity, Food Allergies and Food Intolerance (Table) 4 Food Allergies: Type I, Immediate Hypersensitivity 4-5 Food Sensitivities: Types II & III, Delayed Hypersensitivity 5 Food Sensitivities: Food Intolerance 6 The Food Inflammation Test (FIT Test) Format 6 Comparison of the FIT Test with other available Tests 6-7 Interpretation of the FIT Test Results 7 Implementation of the FIT Test Results and Report 7 Elimination, Rotation and Challenge Diets based on the FIT Test Results 7-8 Food Sensitivity Testing of the Eight most common Food Groups using The FIT Test 8 I.
    [Show full text]
  • Iowa Cookbook 2013
    THIS IS WHAT WE ATE IOWA WRITERS WORKSHOP SPRING 2013 GREER THIS IS WHAT WE ATE! 2 Alice Waters' Spicy Cauliflower Soup Recipe courtesy of Alice Waters' The Art of Simple Food ($20 at amazon.com). This is an unusually spicy and full-flavored cauliflower soup; if necessary, adjust the pungent spices to your comfort level. SERVINGS Makes 2 quarts; 4 to 6 servings INGREDIENTS 1/4 cup olive oil 1 onion, peeled and diced 1 carrot, peeled and diced 1 teaspoon coriander seeds, crushed 1 teaspoon cumin seeds, crushed 1 teaspoon chile powder 1/4 teaspoon turmeric 1/4 teaspoon dried chile flakes Salt Fresh-ground black pepper 6 cilantro sprigs, coarsely chopped 1 large head of cauliflower, trimmed of green leaves and coarsely chopped (about 6 cups) THIS IS WHAT WE ATE! 3 3 cups chicken broth 3 cups water For garnish: Yogurt Chopped cilantro or mint A squeeze of lime juice PREPARATION 1. Heat the olive oil in a heavy-bottomed soup pot. Add the onion, carrot, coriander seeds, cumin seeds, chile powder, turmeric, chile flakes, salt, and pepper and cook, stirring often, over medium heat. 2. When very soft but not browned, add the cilantro sprigs, cauliflower, chicken broth, and water. Raise the heat and bring to a boil, stirring occasionally. Reduce the heat to a simmer and cook until the cauliflower is very tender, about 30 minutes. 3. Stir vigorously with a spoon or whisk to coarsely purée the soup. You may need to add more broth or water to thin the soup if it is too thick.
    [Show full text]
  • Food Around the Globe Recipes
    FOOD AROUND THE GLOBE CHALLENGE COOKBOOK Travel the globe without ever leaving your kitchen. ISRAELI SALAD In Israel, no meal is complete without ‘salatim’ or a small salad. This quick, easy, vegan, and gluten-free salad is the perfect light and nutritious side dish to any meal or barbecue. Nutritional Information Servings: 4 | Total time: 10 minutes Calories: 210 Fat: 18g Directions Carbs: 10g In a large bowl, combine cucumbers, tomatoes, Protein: 1g onion, garlic, and parsley (as well as the optional Fiber: 1g bell pepper and mint). Next, make the dressing. In a separate bowl, whisk the olive oil, lemon juice, salt, and pepper. When ready to serve, toss the Ingredients salad with dressing. 4 cucumbers, diced 4 tomatoes, diced ½ red onion, diced 1 garlic clove, minced ⅓ cup fresh parsley, chopped ⅓ cup olive oil 1 ½ tbsp lemon juice Salt and pepper, to taste 1 green bell pepper, diced (optional) ⅓ cup fresh mint, chopped (optional) © Virgin Pulse 2015. All rights reserved. SPANAKOPITA Want a snack, but need some veggies too? Try spanakopita, or Greek spinach pie! This green dish is perfect as an appetizer and chock-full of nutrients, like iron, potassium, magnesium, and vitamin K. Nutritional Information Servings: 6 | Total time: 1 hour 15 minutes Calories: 480 Fat: 28g Directions Carbs: 35g Preheat the oven to 350°F. In a large skillet, heat Protein: 18g olive oil over medium heat. Add the onions and Fiber: 4g cook until soft, about 5 minutes. Add spinach, and sauté until fully wilted and all water has evaporated from the pan. Remove from heat and Ingredients stir in dill.
    [Show full text]
  • Cookbook No Trim Marks
    Wildcats Kitchen 2020-2021 STUDENTS COOKBOOK BY DARRELL DESALES Dedication To Wildcat Kitchen’s Cooking Class 2021 Gratitude, my dear students, for constantly reminding me how precious our time and learning together. You have made this year another memorable one. To Parents Gratitude, dear parents, for your endless support and care to our students in every step of the way in making this endeavor a success! To those who inspired and worked behind it Gratitude, for making our second edition possible! To Everyone Thank you for reading, using and sharing it! May this recipe book be an inspiration for you! “A recipe has no soul. You, as the cook, must bring soul to the recipe.” – Thomas Keller Shanghai Livingston American School Cooking Class of 2020 - 2021 wildcats Kitchen | 2 Contents STARTERS Pork Miso Soup 5 Takoyaki 23 Mapo Tofu 7 Doenjang Jjigae 25 Kyochon Chicken 9 Karaage 27 Jeyuk 11 Tteok-guk 29 Buffalo Chicken Wings 13 Kimchi Sujebi 31 Rotkohl 15 Okonomiyaki 33 Gamjajeon 17 Chinese Dumplings 35 Dongeurangttaeng 19 Udon 37 Tamagoyaki 21 MAINS Butter Chicken 39 Potato and Mushroom Varenyky 41 Ghee Roast Chicken 43 Chow Mein 45 Rose Pasta w. Rice Cakes 47 Philippine Adobo 49 Kong Pao Chicken 51 Gungjung-tteok-bokki 53 Filipino Pork-Steak (Bistek) 55 Tortilla de Patata 57 Oyako-don (Chicken / Egg Bowl) 59 Nikujaga (Meat and Potatoes) 61 Yakisoba (Fried Noodles) 63 Char Siu (Hong Kong Style BBQ Pork) 65 Fried Hokkien Mee 67 Bibimbap 69 Beef Bowl (Gyudon) 71 DESSERTS Pumpkin Mochi w. Red Bean 73 Iced Gem Biscuits 75 wildcats Kitchen | 3 Starters wildcats Kitchen | 4 Pork Miso Soup Ingredients SErVES 2 - Pork - Japanese White Radish - Carrot Method - Burdock Boil - Konjak - Green onion - Miso Difficulty - Tofu Beginner - Soy sauce - Dashi (soup stock) - Kinoko Time 20 mins Procedure 1.
    [Show full text]
  • Appetizers Soups Israeli Specialties Sides Beverages Childrens' Menu
    Appetizers Essex Combo Platter (v) ................................. $15.50 Hummus, tabbouleh, baba ganoush, four falafel balls and one pita Appetizer Sampler (v) ...................................... $10.50 A selection (three pieces of each) of Kibbeh, Moroccan cigars & Sambusak Masbaaha (gf)................................................... $11.50 Seasoned beef or chicken shawarma over hummus and one pita Hummus (v, gf) ................................................... $9.00 Ground chickpeas, tahini sauce, olive oil & spices and one pita Baba Ganoush (v, gf) .......................................... $9.00 Grilled eggplant, tahini sauce, lemon juice, garlic & spices and one pita Tabbouleh (v)..................................................... $9.00 Bulgur wheat, parsley, tomatoes, mint, lemon juice, olive oil & spices and one pita Israeli Salad (v, gf) ............................................. $9.00 Tomatoes, cucumbers, parsley, lemon juice, olive oil, mint & spices and one pita Turkish Salad (v, gf) ........................................... $9.00 Onions, red peppers, celery & spices and one pita Eggplant Salad (v, gf) ......................................... $9.00 Fried eggplant, peppers, garlic, pickles, parsley, vinegar, olive oil & spices and one pita Matbucha Salad (v, gf) ........................................ $9.00 Stewed tomatoes, red & green peppers, garlic & spices and one pita Stuffed Grape Leaves (v, gf) ............................... $8.00 Rice, tomatoes, parsley, green peppers, onions, celery & spices Fried
    [Show full text]
  • 1 Adapted From
    Adapted from: Eau Claire County UW-Extension Dunn County UW-Extension 2006 1 Why is there a Foods Revue? 7. Be prepared to explain to the judge and others how you prepared the food, planned the menu, and what things you considered A Foods Revue gives you a chance to show and about food safety and preparation. tell how the food you prepared fits in with a meal you have planned. It also gives you a chance to Setting the Table see what others have done and gain new ideas from them. It will give you a chance to prepare and Individual Table Setting evaluate foods other than the types shown at the fair. You will also have a opportunity to speak with 1. Cover – width of table setting (20” – 30”). the judge and learn more about your project. 2. Tablecloth – overhang of 12” – 15”. 3. Placemats – flush with edge of table or not What Will You Do? more than 1 ½” from table edge. 4. Napkin – preferred shape for folded napkin is rectangle rather than square. 1. Be sure to read the rest of this handout for Usually placed to the left of cover beside more information. fork, not under fork. If lack of space it 2. Select one of the foods that you have may be placed on plate. especially enjoyed preparing in your foods project or one you would like to learn to Place napkin so open corner is at lower prepare. You may find a recipe in your right so it can easily be put on lap.
    [Show full text]