Samarkand Recipes
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Puff Pastry, Thawed 3-4 Cups Shredded Mozzarella Cheese ½ 8Oz Package of Feta Cheese 1 Egg, Beaten Oil, for Greasing
Serves 16 Ingredients: 1 package (2 sheets) puff pastry, thawed 3-4 cups shredded mozzarella cheese ½ 8oz package of feta cheese 1 egg, beaten Oil, for greasing 1. Lightly grease a large-rimmed baking sheet (should be around 11 x 17 in). Preheat oven to 350 degrees. 2. On a lightly floured surface, roll out one sheet of the puff pastry into a rectangle (should be around the dimensions of the baking sheet). Place it on the baking sheet. Spread the mozzarella and feta cheese evenly over the pastry, leaving a thin border. Roll out the second sheet of puff pastry to the same size and lay it over the cheese. Pinch the edges together to seal them (make sure its tightly sealed or the cheese will leak out!!!). Brush the top with the egg wash and poke the pastry all over with a fork end. 3. Bake the pie until crisp and golden brown, about 20 to 25 minutes. Let cool for 10 minutes before cutting into 3-inch squares. Serve hot or at room temperature. Serves 4 people Ingredients: 2 cornish hens Salt to taste Generous pinch of black pepper 2 to 3 garlic cloves, minced 2 tbsp adjika or STAR hot crushed peppers 2 tbsp olive oil 1. Wash the chicken. Towel dry it, put it breast side up on a large cutting board. Making sure that the hen remains in one piece, use kitchen scissors or a knife to cut down the middle of the breastbone in order to separate the rib cage. Be sure careful not to cut all the way through the hen—it should remain in one piece. -
KITCHEN HELP 5 the Condiment Station Sorting and Storing Food
The Condiment Station: Sorting & Storing Food The Condiment Station: Sorting and Storing Food Bridging the Employment Gap 2008 Kitchen Help 183 The Condiment Station: Sorting & Storing Food Bridging the Employment Gap 2008 Kitchen Help 184 The Condiment Station: Sorting & Storing Food The Condiment Station: Sorting & Storing Food This unit will provide strategies for helping students to identify pre-packaged condiments. They will experience a situation they may encounter in the workplace: refilling a condiment station and napkin containers. They will also learn to refill containers on tables, such as salt and pepper shakers. Safe storage requirements of different foods will be discussed briefly. PREREQUISITE OR ADDITIONAL SKILLS NOT TAUGHT IN THIS UNIT • Concepts of same and different, full and empty, part-full • Ability to classify and sort • Colour recognition • Good oral vocabulary of food words • Some sight vocabulary, especially of food words • Experience eating in restaurants, sit-down and take-out • Recognition of what ketchup, vinegar, mustard, etc. are • Some letter/sound knowledge • Experience with storing food at home OBJECTIVES Students will • Recognize labels on condiment packages, using clues such as pictures, initial letters, colours, etc. • Sort according to criteria • Place napkins in a box or refill container • List types of food And their storage paces • Stock a condiment station, matching packages with their correct containers • Find a requested food item • Know how to safely store different types of food (fridge, freezer, shelf, etc.) MATERIALS • Cereals, cans of soup, cans of vegetables etc (use empty and clean containers, or full) • Packets of condiments: salt, pepper, sugar, brown sugar, sweetener, milk, creamer, butter, jam, ketchup, vinegar, mustard, relish, etc. -
Macedonia Newspaper Ташко Кубановски Македонска Дијаспора За Рубриката ,,Афоризми’’ Ви Благодариме
MACEDONIA NEWSPAPER December 07, 2017 Volume 34, Issue 2 (398) Free www.macedonianewspaper.com Jennifer Raptopoulos (Rachkovska) MHRMI's new Social Media Director. MYNET member. Future Centenial College student. Proud Macedonian. mhrmi.org Страница 2 Македонија December 07, 2017 Е месечен весник, гласи- ло на Македонците во Северна Америка. Излегува во првата сед- мица од месецот. Првиот број на “Македо- нија“ излезе на први ноем- ври 1984 година и оттогаш весникот излегува редов- но, секој месец уредуван од Танас Јовановски за- https://macedonianewspaper.com/ Посетете ја новата веб страница на весникот клучно со октомври 2013- та година од кога истиот е под уредништво на Соња Лозановска. Почитувани читатели и соработници: Вашите написи, комента- ри, огласи, реклами, со- општенија и друго треба да пристигнат во Редак- цијата најдоцна до 1-от ден во месецот, за да би- дат објавени во бројот за тој месец. ЗАБЕЛЕШКА: коментари- те објавени на страниците на овој весник со потпис на авторите или изворот на информацијата се мис- лења на истите и не секо- гаш го одразуваат ставот на Редакцијата. Редакцијата на “Македо- Почитувани читатели, Голема благодарност до нашите нија“ е одговорна само за текстовите без потпис. Продолжувањето на нашата мисија во зачувување соработници: човекови права Специјални Дописници: Материјалите испратени на македонската култура, јазик, идентитет и традиции Танас Јовановски - поранешен уредник на - Од Мала Преспа, на адреса на овој весник е невозможно без вашата поддршка и помош. Затоа Никола Петковски весникот ,,Македонија’’, креатор на крстозборот за Албанија известува стануваат негова соп- Ве покануваме да го помогнете и да се претплатите на колумнист весникот ,,Македонија’’ ственост, освен ако за тоа весникот ,,Македонија,,. -
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 -
Crown Pacific Fine Foods 2019 Specialty Foods
Crown Pacific Fine Foods 2019 Specialty Foods Specialty Foods | Bulk Foods | Food Service | Health & Beauty | Confections Crown Pacific Fine Foods Order by Phone, Fax or Email 8809 South 190th Street | Kent, WA 98031 P: (425) 251-8750 www.crownpacificfinefoods.com | www.cpff.net F: (425) 251-8802 | Toll-free fax: (888) 898-0525 CROWN PACIFIC FINE FOODS TERMS AND CONDITIONS Please carefully review our Terms and Conditions. By ordering SHIPPING from Crown Pacific Fine Foods (CPFF), you acknowledge For specific information about shipping charges for extreme and/or reviewing our most current Terms and Conditions. warm weather, please contact (425) 251‐8750. CREDIT POLICY DELIVERY Crown Pacific Fine Foods is happy to extend credit to our You must have someone available to receive and inspect customers with a completed, current and approved credit your order. If you do not have someone available to receive your application on file. In some instances if credit has been placed order on your scheduled delivery day, you may be subject to a on hold and/or revoked, you may be required to reapply for redelivery and/or restocking fee. credit. RETURNS & CREDITS ORDER POLICY Please inspect and count your order. No returns of any kind When placing an order, it is important to use our item number. without authorization from your sales representative. This will assure that you receive the items and brands that you want. MANUFACTURER PACK SIZE AND LABELING Crown Pacific Fine Foods makes every effort to validate To place an order please contact our Order Desk: manufacturer pack sizes as well as other items such as Phone: 425‐251‐8750 labeling and UPC’s. -
Guidance for Vegans
GUIDANCE FOR VEGANS The list contains Aldi own label products that are suitable for vegan diets. This list is based on products that do not contain ingredients derived or produced from animals. The products listed are therefore suitable for people who do not eat any meat, poultry, fish, shellfish, milk, milk products, eggs and honey. Controls are in place to minimise the risk of cross contamination with animal products. This information is to be used as a guide only; whilst every effort has been taken to complete the list accurately the products may be subject to subsequent changes in allergen information, recipe or supplier. Aldi do not accept liability for the consequences of such changes and advise customers to always check the ingredient list and allergen information on pack on all food and drink at the time of purchase to ensure the product is suitable for your dietary requirements. PRODUCT ALDI CODE BARCODE BRAND DESCRIPTION PACK SIZE CATEGORY Frozen Food 71732 25462951 Frasers Frozen Vegetable Haggis 454g Frozen Food 57929 25314557 Four Seasons Battered Onion Rings 670g Frozen Food 54522 25288667 Four Seasons Broccoli 1kg Frozen Food 47233 25401011 Four Seasons Broccoli And Cauliflower Florets 900g Frozen Food 62884 25330892 Four Seasons Broccoli Florets 1kg Frozen Food 74315 25436556 Four Seasons Brown Lentils With Tahini 500g Frozen Food 47233 25316100 Four Seasons Button Brussel Sprouts 1kg Frozen Food 61528 25349405 Four Seasons Chopped Basil 50g Frozen Food 61528 25349382 Four Seasons Chopped Chilli 50g Frozen Food 61528 25349412 -
Iran's Traditional Foods
View metadata, citation and similar papers at core.ac.uk brought to you by CORE provided by ZENODO Iran’s Traditional Foods: A Heritage Worth Renewing By Soroush Niknamian ention Persia (modern-day Iran) in everyday con- versation, and you will likely evoke immediate Mimages of Persia’s rich cultural heritage—ornate woven carpets or the elegant poetry of Rumi, for example. However, Iran also deserves to be known and celebrated for its rich and varied traditional cuisine. In the past, traditionally prepared items that featured raw milk and bone broth were commonplace in the animal-fat-rich Iranian diet. These included Lighvan, a semihard cheese made from raw sheep’s milk (or a combination of raw sheep’s and goat’s milk), and Ab-goosht, a peas- ant stew that translates literally as “meat water” because it relies on the core ingredients of lamb shanks and neck bones to create a broth abundant in minerals, gelatin and collagen. Nowadays, unfortunately, the Iranian diet is much more likely to highlight cheap (in the short term) food industry standards such as vegetable oils, margarine, soy and sodas. Iran also has succumbed to Western fears about animal fats. As a result of this ongoing “nutrition transition,” diet-related chronic diseases are on the rise and are a leading cause of mortality.1 36 Wise Traditions WINTER 2016 From the 800s AD onward, Persia was inter- pomegranates, quince, apricots, prunes and Avicenna nationally admired for its scientific and cultural dates; and distinctive herbs, spices and flavoring leadership. The influential eleventh-century agents such as mint, parsley, saffron, cinnamon observed Persian philosopher and scientist Avicenna and rosewater. -
Our Favorite Dishes
Our Favorite Dishes and how to make them Mustafa Celik’s Moussaka from Turkey Ingredients: 3 Tbl olive oil, 2 Tsp salt, 1 pinch black pepper, 1 pinch red pepper, 1 pinch cumin, 2 cloves garlic, 2 small eggplant, 2 tomatoes, 1 onion, 5 green peppers, 150 grams ground beef/lamb Step 1: Slice and cut the eggplant. Heat olive oil in a frying pan, and fry the eggplant. Remove the eggplant from the pan, and set aside. Step 2: Add onion to the pan, and cook for 10 min; add green peppers, cook for 10 min; add ground beef, and cook for 10 min. Finally add tomatoes, tomato paste and spices, and cook together. Step 3: Put the eggplant in a deep dish. Pour the meat sauce over it. Put the mixture into the oven and bake at 350 for 15-20 minutes. Saidou Cissoko’s Lafidi from Guinea Ingredients: I eggplant, 1 onion, 1 cup cubes of beef, 1 tomato, 1 potato, 1 chopped chilli pepper, ½ cup palm oil, a pinch of salt. Step 1: Chop the vegetables into pieces of about the same size. Step 2: put oil into a frying pan and fry vegetables with meat, adding chili pepper, and salt. Step 3: As you are sauteeing the vegetables and meat, make some rice. Step 4: Pour the Lafidi over rice and enjoy. Ronald Delgado’s Flan from the Domincan Republic Ingredients:1 C whitesugar, 4 eggs, 1 can of condensed milk, 1 can evaporated milk, 1 TSP vanilla extract Step 1: Mix 2 cans of milk and 4 eggs together with vanilla extract in a blender. -
Tasty Titles Popular Food Fiction Books
Tasty Titles Popular food fiction books The School of Essential Ingredients by Erica Bauermeister The lives of eight students gathers in Lillian's Restaurant every Monday night for cooking class. It soon becomes clear, however, that each one seeks a recipe for something beyond the kitchen. FIC BAUERMEISTER Chocolat by Joanne Harris Beautiful newcomer Vianne Rocher and her exquisite chocolate shop arrive and instantly begin to play havoc with Lenten vows. Each box of luscious bonbons comes with a free gift: Vianne's uncanny perception of its buyer's private discontents and a clever, caring cure for them. FIC HARRIS Bread Alone by Judith Hendricks Thirty-one-year-old Wynter Morrison is lost when her husband leaves her for another woman. Desperate for a change, she moves to Seattle, where she spends aimless hours at a local bakery sipping coffee and inhaling the sweet aromas of freshly-made bread. FIC HENDRICKS Like Water for Chocolate by Laura Esquivel The classic love story takes place on the De la Garza ranch, as the tyrannical owner, Mama Elena, chops onions at the kitchen table in her final days of pregnancy. While still in her mother's womb, her daughter to be weeps so violently she causes an early labor, and little Tita slips out amid the spices and fixings for noodle soup. FIC ESQUIVEL Delicious! by Ruth Reichl Working as a public relations hotline consultant for a once-prestigious culinary magazine, Billie Breslin unexpectedly enters a world of New York restaurateurs and artisanal purveyors while reading World War II letters exchanged between a plucky 12-year-old and James Beard. -
Guidance for People Avoiding Milk & Lactose
GUIDANCE FOR PEOPLE AVOIDING MILK & LACTOSE The list contains Aldi own label products that are suitable for people avoiding milk and lactose. The products listed do not contain milk or ingredients derived from milk and controls are in place to minimise the risk of cross contamination with milk and milk derivatives. This information is to be used as a guide only; whilst every effort has been taken to complete the list accurately the products may be subject to subsequent changes in allergen information, recipe or supplier. Aldi do not accept liability for the consequences of such changes and advise customers to always check the ingredient list and allergen information on pack on all food and drink at the time of purchase to ensure the product is suitable for your dietary requirements. PRODUCT ALDI CODE BARCODE BRAND DESCRIPTION PACK SIZE CATEGORY Frozen Food 71786 25000344 Oakhurst Sage And Shallot Turkey Parcel 1.4kg Frozen Food 71786 25000351 Oakhurst Cranberry And Orange Turkey Parcel 1.4kg Frozen Food 3747 25007732 Four Seasons Garden Peas 1.08kg Frozen Food 3786 25008593 Four Seasons Vegetable Medley 1kg Frozen Food 44079 25008623 Four Seasons Mixed Vegetables 1kg Frozen Food 66707 25008623 Four Seasons Mixed Vegetables 1kg Frozen Food 72226 25009644 Specially Selected Mushroom And Beef Wellington 800g Frozen Food 72226 25009668 Specially Selected Red Wine And Beef Wellington 800g Frozen Food 7208 25075809 Four Seasons Steam Microwave Vegetable Bowl - Vegetable 300g Medley Frozen Food 7208 25075816 Four Seasons Steam Microwave Vegetable -
Oceanic Global COVID-19 Regulations Database
Oceanic Global COVID-19 Regulations Database Executive Summary • In both the USA and globally, there is a focus on hygiene practices, including increased sanitization of high-touch areas and increased handwashing for employees. Tables and chairs must be sanitized after every usage. • There is no strict guidance on using disposable silverware and cups instead of reusables. • If using reusable silverware and dishes, it is recommended that they are washed in the dishwasher. If not feasible, hand washing guidelines are in place to ensure sanitization. • However, it is suggested that condiments and similar shared items be single-use. If not feasible, shared items must be properly disinfected after every usage. • Use of disposable or touchless menus is recommended or enforced, based on location. • The CDC is the only major institution we found in our research to suggest using single-use food service items. • In Singapore, it is strongly encouraged that consumers bring their own clean and reusable containers when buying food 1 2 https://oceanic.global/theoceanicstandard/ 1 TOS: COVID-19 Regulations Database who Guidance for Accommodation Sector • Information and communication • Restaurants, breakfast, and dining room and bar staff should perform personal hygiene (frequent regular handwashing, cough hygiene) as strictly as possible. • Guests should be reminded when entering and leaving the restaurant, breakfast, or dining room to disinfect their hands with disinfectant gel, preferably located at the entrance to those facilities. • Buffets and drinks machines • At the buffets, guests should avoid handling food. When necessary, change tongs and ladles more frequently, always leaving these items in separate containers. Clean and disinfect the buffet surfaces after each service. -
WORLD FLAVORS Jamaica, Puerto Rico, Trinidad and Tobago Disc 1: Recipes from In-Country Chefs and Presenters TABLE of CONTENTS
THE CULINARY INSTITUTE OF AMERICA IN ASSOCIATION WITH UNILEVER FOOD SOLUTIONS PRESENTS SAVORING THE BEST OF WORLD FLAVORS Jamaica, Puerto Rico, Trinidad and tobago Disc 1: Recipes from In-Country Chefs and Presenters TABLE OF CONTENTS Ackee and Salt fish Mac and Cheese ............................................................................................... 3 Bakes .................................................................................................................................................... 4 Festival Dumplings ............................................................................................................................ 5 Jerk Chicken Spring Rolls ................................................................................................................. 6 Tamarind Ginger Dipping Sauce ..................................................................................................... 7 Spicy Mango and Mint Dipping Sauce ........................................................................................... 8 Lemongrass and Coconut Dipping Sauce ...................................................................................... 9 Sweet and Sour Pickled Onions ..................................................................................................... 10 “Kokonda” Tuna and Coconut Ceviche ....................................................................................... 11 Coconut Mayonaise ........................................................................................................................