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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. -
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. -
Chuckwagon-Cooking-School
http://www.americancowboy.com/blogs/south-texas-cowboy/essay-contest-winner-heads- chuckwagon-cooking-school ESSAY Contest Winner - Heads to Chuckwagon Cooking School American Cowboy BY ROGER EDISON 3/21/2012 Kent and Shannon Rollins operate one of the most unique, as well, one of a kind culinary schools in the nation. Each spring and fall, they hold their semi annual Chuck Wagon Cooking School at the Red River Ranch in Byers, Texas. The school teaches students the culinary art of cowboy cooking using cast iron dutch ovens, all in an authentic setting working from a restored 1876 Studebaker wagon. Sourdough biscuits, baking pie crust and brewing up that rich taste of strong cowboy coffee are all part of Kent's school where cooks learn how to cook just as they did for the wranglers who herded cattle along the trail drives over 140 years ago. Kent's accomplishments for his culinary talent has earned him numerous awards, including the uncontested title as the Official Chuck Wagon Cook of Oklahoma, given to him by the Oklahoma state Governor. He also won the Chuck wagon Cook-Off Championship at the National Cowboy Symposium Celebration held in Lubbock, Texas and the Will Rogers Award for Chuck Wagon of the Year by the Academy of Western Artists. Featured on QVC, PBS, The Food Network's "Roker on the Road" and "Throw-Down with Bobby Flay." Kent entertains with a passion as both a modern day cowboy, story teller and one of the nations finest cooks. Recently, the Rollins offered a Contest for a scholarship to attend their cooking school. -
ON-MOUNTAIN RESTAURANTS SATISFY APPETITES MORNING, NOON and NIGHT. “That's the Beauty of Snowmass!”
Media Contact: Patsy Popejoy 970-922-2285 or [email protected] ON-MOUNTAIN RESTAURANTS SATISFY APPETITES MORNING, NOON AND NIGHT. “That’s the Beauty of Snowmass!” Skiing and riding on Snowmass’ 3,362 acres of spectacular terrain makes it easy to work up a serious appetite. Lucky thing, a bounty of on-mountain eateries keep hunger pains at bay. Here’s where to go for everything from a hearty breakfast to a quick, grab ‘n go bite to a convivial lunch-time repast. Still hungry? night-time dining adventures are offered as well. Gwyn’s High Alpine – This long–time locals’ favorite spot at the top of the Alpine Springs Lift is popular for breakfast dishes like huevos rancheros and cinnamon French toast. At lunch, sit down for an elegant “white-tablecloth” lunch of grilled elk medallions, specialty pastas, Kobe beef burgers and more, or go more casual with wild game stew and apple crisps at the Café and Bar. Dining on the sunny deck is offered as well. Non-skiers may ride the lift for lunch. Elk Camp Restaurant – Think gourmet deli, complete with cooking stations offering up rotisserie chicken, artisan pizzas, grass fed beef chili, a wholesome salad bar, and cookies and pastries from an in-house bakeshop – all easily accessed (with or without skis) from Base Village via the Elk Camp gondola. Ullrhof – As All-American as it gets, this mid-mountain cafeteria at the base of the Big Burn Lift serves up diner-style favorites, including classic burgers, hand-cut fries, hot dogs, waffles, shakes and more. -
Yellowstone National Park! Renowned Snowcapped Eagle Peak
YELLOWSTONE THE FIRST NATIONAL PARK THE HISTORY BEHIND YELLOWSTONE Long before herds of tourists and automobiles crisscrossed Yellowstone’s rare landscape, the unique features comprising the region lured in the West’s early inhabitants, explorers, pioneers, and entrepreneurs. Their stories helped fashion Yellowstone into what it is today and initiated the birth of America’s National Park System. Native Americans As early as 10,000 years ago, ancient inhabitants dwelled in northwest Wyoming. These small bands of nomadic hunters wandered the country- side, hunting the massive herds of bison and gath- ering seeds and berries. During their seasonal travels, these predecessors of today’s Native American tribes stumbled upon Yellowstone and its abundant wildlife. Archaeologists have discov- ered domestic utensils, stone tools, and arrow- heads indicating that these ancient peoples were the first humans to discover Yellowstone and its many wonders. As the region’s climate warmed and horses Great Fountain Geyser. NPS Photo by William S. Keller were introduced to American Indian tribes in the 1600s, Native American visits to Yellowstone became more frequent. The Absaroka (Crow) and AMERICA’S FIRST NATIONAL PARK range from as low as 5,314 feet near the north Blackfeet tribes settled in the territory surrounding entrance’s sagebrush flats to 11,358 feet at the Yellowstone and occasionally dispatched hunting Welcome to Yellowstone National Park! Renowned snowcapped Eagle Peak. Perhaps most interesting- parties into Yellowstone’s vast terrain. Possessing throughout the world for its natural wonders, ly, the park rests on a magma layer buried just one no horses and maintaining an isolated nature, the inspiring scenery, and mysterious wild nature, to three miles below the surface while the rest of Shoshone-Bannock Indians are the only Native America’s first national park is nothing less than the Earth lies more than six miles above the first American tribe to have inhabited Yellowstone extraordinary. -
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. -
2006 National Championship Chuckwagon Cookoff
2019 NATIONAL COWBOY SYMPOSIUM & CELEBRATION ® NATIONAL CHAMPIONSHIP CHUCK WAGON COOK-OFF ® ® SEPTEMBER 6 - 8, 2019 POLICIES, RULES AND AWARDS ENTRY: Mail an entry fee check of $100.00 (which will be refunded upon your arrival at the event) with the completed entry form to NCCC Cook-Off, P.O. Box 6638, Lubbock, TX 79493. NEW - Each wagon registering by August 1st, 2019 will receive $200 travel money. Wagons registering after the deadline will receive $100 travel money. We recognize your extensive efforts to be here, and we sincerely thank you for contributing to this event! CHUCKWAGON PERSONNEL: A designated head cook, two assistant cooks and a helper shall comprise the official crew of your wagon. Only the registered individuals may be involved in the preparation and cooking of the contest food at your wagon. These members must be listed on the entry form. Any changes to this registered crew must be reported to the cook-off officials prior to the contest starting. Only after the food samples are sent to the Judges Tent, additional personnel may assist with serving and cleanup. Wagons exceeding the four designated for the contest cooking crew will be disqualified from the food competition. Name badges will be provided to the individual members of this entered team. Name badges will admit each registered team member to the day sessions and night performances without charge. JUDGES: The judges will be named and confirmed at a later time. They will be qualified and reputable with a separate group of three judges to judge each food item (15 judges) and a group of three or more judges to judge the wagons and camp. -
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 .................................... -
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. -
Tombstone-Map-3-2020
More than 100 exciting stores, restaurants, gunfighter shows, historic saloons and museums… Downtown Walking Map plus great motels, an award-winning microbrewery and a true-West silver mine tour. How to see it all? Use this walking map. Each city block has a big black letter, and every DiscoverTombstone.com attraction has a number. Example -- the OK Corral, near 3rd on Allen, is ‘J-1’. R (see other side for highlights!) R-1 Saddles Leather Goods and Books 1 St. Paul’s 2 Sacred Heart R-2 Red Dirt Shirts Boothill Cemetery 1 Episcopal Church Catholic Church >> on Fremont F and Gift Shop 2 Schieffelin R-3 Smoke Signals Outlaw Social Club 1882 1881 Wizard’s Workshop Hall, 1881 R-4 Arlene’s Jewelry and Gifts Tombstone Trading Post Antique Mall 2 First Trail Rider’s Inn R-5 Madame Mustache B C PARKING D E Baptist A 1 3 1 1 Church Apache Market >> R-6 Big Nose Kate’s Saloon << to Benson R-7 J.L. Silver Co. Gifts FREMONT ST. Bisbee >> R-8 Western Edge Trains 1 1 Public Old 11 R-9 Vogan’s Bistro Restrooms City Hall M G H 1882 K 13 L >> Crazy Annie’s B&B R-10 Oil and Vinegar Company 2 J 11 Community 7 12 Johnny Ringo’s Bar R-11 Cochise of Tombstone Congregational City and Depot Restaurant R-13 Miss Kitty’s Victorian Boutique Church, 1903 3 Park 1 2 3 4 5 6 1 2 3 4 5 6 7 8 9 10 1 2 3 4 5 6 7 8 9 10 at 10th and Allen >> 8 12 R-14 Killer Bees Desert Honey Enjoy! 1 ALLEN ST. -
Call Now! Visit Us at 800-905-0590 WELCOME
Your Tourism Professional YOUR GROUP TOUR OPERATOR You and Your Preformed Group of 32 or More GROUP TRAVEL ADVENTURES ALL INCLUSIVE GROUP TOURS Customize Your Own Tour Call Now! Visit us at www.allamericantours.us 800-905-0590 WELCOME Thank you for considering All American Tours, Inc. for your next tour. We know you’re concerned about customer satisfaction and we here at All American Tours are too. We have been successfully operating as tourism professionals offering distinctive all inclusive package tours and receptive services since 1970. All American Tours strives to exceed TABLE OF industry standards, and right now, you are holding in your hands, the tool that transfers our efforts into your personal tangible benefit. With more than 65 destinations, offering unique itineraries in the United States and CONTENTS Canada, you can be assured of an exciting and professionally packaged travel experience. East Coast...................................1-8 Our travel professionals have prepared the tours offered in this catalog to appeal to a wide variety of interests from sightseeing and events, to theatre, history and adventure. A variety of tours are available. If you have Mid Atlantic...............................9-11 an interest in a destination not offered in this catalog, please contact us, we will plan your tour to exceed your expectations, we guarantee! South........................................12-20 Our reservation and booking information can be found in the rear of this catalog. I am speaking for the complete staff, when I say we are looking South Central........................21-28 forward to assisting you in preparing your next tour. Sincerely, Midwest..................................29-32 West.........................................33-41 David G. -
Concierge Guide Dining
CONCIERGE GUIDE DINING Staff Picks Teton Village and Westbank Restaurants........1-7 Jackson Restaurants .......................................8-22 Other Valley Restaurants .............................23-24 Other Area Restaurants ...............................25-26 Markets .......................................................... 27-29 Coffee and Tea Houses ................................30-31 Private Chefs .................................................32-33 Contact your The Clear Creek Group concierge for our top restaurant selections and for assistance with reservations. If you are traveling in April, May, October, November, or early December please be aware that restaurant hours may vary due to seasonal transitions and/or closures. STAFF’S TOP RESTAURANT PICKS Bar Enoteca Streetfood at The Stagecoach Sudachi Westbank Grill at the Four Seasons Teton Thai Amangani Grill Bin 22 Cocolove Figs Gorietta Trattoria Hatch Taqueria and Tequilas King Sushi Local Restaurant and Bar Trio Palate Café Pearl Street Bagels Persephone Bakery Picnic Snake River Grill Teton Tiger Butter Café Jenny Lake Lodge TETON VILLAGE AND WESTBANK ALPENROSE AT THE ALPENHOF LODGE 3255 West Village Drive, Teton Village This traditional, alpine-style restaurant welcomes its guests with a warm and cozy dining atmosphere. Ski in to the Alpenrose for some delicious Swiss cuisine that utilizes local ingredients and wild game. Be sure to try their fondue, Raclette, and Weiner Schnitzel. Open daily for dinner, and the Bistro is open daily for breakfast and lunch. BAR ENOTECA 3335 West Village Drive, Teton Village Bar Enoteca, inside Hotel Terra, offers Spanish and Italian cuisine with a variety of shared plates and indulgent main courses, all alongside an extensive selection of wine, local craft beer and artfully concocted cocktails. Enoteca brings the international style of familial drinking and dining to life.