DOCSLIB.ORG

Nutritionists' Choice Cookbook

Total Page：16

File Type：pdf, Size：1020Kb

Download full-text PDF Read full-text
Nutritionists' Choice Cookbook Nutritionists’ Nutritionists’ Choice Cookbook C hoice Cookbook Buku Masakan Pilihan • Pakar Pemakanan Buku Masakan Pilihan Pakar Pemakanan Vol 1: Healthy Recipes for Your Little Ones Jilid 1: Resipi Sihat untuk Si Kecil Anda Published by / Diterbitkan oleh Over 60 recipes for babies, toddlers & Nutrition Society of Malaysia preschoolers Vol 1 Vol / Jilid 1 Practical tips on child nutrition a Lebih 60 resipi untuk bayi, kanak-kanak 2 – 4 tahun & kanak-kanak prasekolah Tip praktikal tentang RM20.00 pemakanan kanak-kanak ISBN No. 978-967-16399-0-8 Nutrition Society of Malaysia IMPROVING LIVES Main Publications through Resipi Sihat,Pilihan Bijak HEALTHFUL RECIPES , THE WISE CHOICE Jilid 1 / Vol 1 P E N G E M B A R A A THE HEALTHY CULIN N M A K A N A N S I H A ARY JOURNEY OF As a professional organisation, we are guided by a simple belief T M A L A Y S I A Y A N G E N A K MALAYSIA M E N Y E L E R A K A 100 resipi sihat Jilid 2 / kegemaran Volume 2N semua dari 13 buah negeri – the more people understand food and nutrition, the better di Malaysia Over 100 healthy, favourite recipes from Malaysia’s 13 states Nutrition Nutrition Society of Malaysia they can care for their health and well-being. Dengan Kerjasama Kementeri an Kesihatan Malaysia RM12.00 For that reason, we support the advancement of research, Resipi Sihat, Pilihan Bijak sharing practical insights and important discoveries for the (Vol 1 & 2) Dengan Kerjasama Kement With the collaboration of Ministr benefits for all. erian Kesihatan Malaysia y of Health Malaysia RM18.00 We also support the Government’s efforts in promoting healthy nutrition in the society to combat nutrient deficiencies as well as diet-related chronic diseases in the country (e.g. obesity, diabetes, hypertension and coronary heart disease). In caring for the community, we continuously disseminate Women@Heart Wanita & Pemakanan manual for practical nutrition information to the young and old alike, professionals and leaflets guiding them to discover the benefits of good nutrition and for public a healthy lifestyle. Malaysian Dietary We are committed to improve lives through nutrition. It’s our way Our Activities Guidelines leaflets of serving Malaysians. ● Annual scientific conferences ● Scientific update sessions C/o Division of Human Nutrition, Institute for Medical Research ● Malaysian Journal of Nutrition Nutrition Society of Malaysia ● ● Berita NSM A comprehensive and Jalan Pahang, 50588 Kuala Lumpur, Malaysia. authoritative website on nutrition ● Consultation with health, Visit our website: www.nutriweb.org.my for Malaysians - http://www. regulatory & scientific bodies nutriweb.org.my ● Roadshows & exhibitions with ● Nutrition promotion programmes nutrition screening & dietary in collaboration with other advice for the public professional bodies and ● Public talks & workshops private sector (eg Nutrition Month Malaysia, Healthy Kids Programme, Positive Parenting) ● Conduct research on specific community group Contents /Kandungan Chapter / Bab 1 How Much Does Your Child Need? 67 Berapa Banyak Makanan yang Diperlukan Anak Kecil Anda? Your Baby’s First Meals Balancing Food Amounts in Your Toddler’s Regular Meals 68-69 Sajian Pertama Bayi Anda Mengimbangkan Jumlah Makanan dalam Sajian Harian Anak Kecil Anda Nutritional Needs in the First 2 Years 14-15 Feeding Frustrations? 70-71 Keperluan Pemakanan Bayi untuk 2 Tahun Pertama Waktu Makan yang Mengecewakan? Complementary Feeding: When to Start? 16-17 Cooking for Your Toddler 72 Makanan Pelengkap: Bila untuk Memulakan? Memasak untuk Anak Kecil Anda Complementary Feeding: What to Feed? 18-19 Meal Planning for Your Toddler 73 Makanan Pelengkap: Apa yang Patut Diberikan? Pelan Hidangan untuk Anak Kecil Anda Complementary Feeding: How Much to Feed? 20-21 Healthy Recipes for Your Toddler 79-105 Makanan Pelengkap: Berapa Banyak yang Patut Diberikan? Resipi Sihat untuk Anak Kecil Anda Preparing and Cooking Your Baby’s Food 22-24 Menyedia dan Memasak Makanan untuk Bayi Anda Chapter / Bab 3 Serve a Variety of Foods! 25-26 Hidangkan Pelbagai Makanan! Feeding Small Tummy Healthy Recipes for Your Baby Mengisi Perut Si Kecil Resipi Sihat untuk Bayi Anda • 6-8 months / bulan 32-38 Smart Nutrition for Your Preschoolers (4-6 years old) 111-112 Pemakanan Bijak untuk Si Kecil Prasekolah Anda (4-6 tahun) • 9-11 months / bulan 39-47 Smart Snacking 113 • 12 months and above / bulan dan ke atas 48-59 Pilih Snek dengan Bijak Let’s Talk Nutrition 114 Chapter / Bab 2 Jom Berbicara Soal Pemakanan Toddler’s Tiny Bites Let’s Masak-Masak 115-116 Jom Masak-Masak Makanan untuk Anak Kecil Meal Planning for Your Preschooler 117 Pelan Hidangan untuk Si Kecil Prasekolah Anda Toddler’s Nutritional Needs 65-66 Keperluan Pemakanan Anak Kecil Healthy Recipes for Your Preschooler 124-157 Resipi Sihat untuk Si Kecil Prasekolah Anda Editorial Committee / Jawatankuasa Penyunting Chairman / Pengerusi Dr Tee E Siong, KMN Members / Ahli-ahli Dr Rosita Jamaluddin L. Mageswary Seenivasan Penghargaan… Published by / Diterbitkan oleh The Nutrition Society of Malaysia acknowledges Persatuan Pemakanan Malaysia merakamkan setinggi- contributions from the following organizations tinggi penghargaan kepada syarikat-syarikat berikut atas in the development of this Nutritionists’cknowledgement… Choice sumbangan dalam penerbitan buku masakan Pilihan Cookbook Vol 1: Healthy Recipes for Your Pakar Pemakanan Jilid 1: Resipi Sihat untuk Si Kecil Anda Little Ones. A Main Sponsors / Penaja Utama c/o Division of Human Nutrition Institute for Medical Research Jalan Pahang 50588 Kuala Lumpur Email: [email protected] Nutrition Society of Malaysia (NSM) does not endorse any products and are not responsible for any claims made in the advertisements. No part of this book shall be reprinted without written Co-Sponsors / Penaja Bersama permission from the Nutrition Society of Malaysia. Copyright Reserved © Nutrition Society of Malaysia (NSM) 2011 Hak Cipta Terpelihara © Persatuan Pemakanan Malaysia 2011 Produced by / Diusahakan oleh With the support of / Dengan sokongan 12A, Jalan PJS 8/4, Mentari Plaza, Bandar Sunway Adabi Consumer Industries Sdn Bhd • Ajinomoto Malaysia Bhd • Carotino Sdn Bhd • Cotra Enterprises Sdn Bhd 46150 Petaling Jaya Tel: 03-5632 3301 Heinz ASEAN Pte. Ltd • Malaysian Palm Oil Council • Mead Johnson Nutrition (M) Sdn Bhd • Pepsico Malaysia Fax: 03-5638 9909 Email: [email protected] Making Feeding Your Young Ones Easier Memudahkan Pemberian DR TEE E SIONG, KMN Makanan Si Manja President / Presiden Nutrition Society of Malaysia Persatuan Pemakanan Malaysia The first few years of life mark a stage of rapid growth and Dalam tahun-tahun awal si manja, berlaku banyak pertumbuhan dan perkembangan development; that is why babies, toddlers and preschoolers have yang pesat. Lantaran itu, bayi, anak kecil dan kanak-kanak yang bakal memasuki alam greater nutritional needs. Both the quantity and quality of nutrition are persekolahan memerlukan makanan yang berkhasiat. Kuantiti dan kualiti makanan crucial in determining how well young children grow and develop. amat penting untuk memastikan si manja dapat membesar dengan sihat. As a parent, you must attempt to provide adequately nutritious meals Sebagai ibu bapa, anda mesti cuba menyediakan makanan yang cukup berkhasiat untuk anak-anak anda sepanjang fasa pertumbuhan yang sangat penting ini. Jika for your little ones during this critical phase of life. Even if you are not anda tidak dapat memasak sendiri sajian makanan untuk anak-anak, pastikan anggota able to cook the meals yourself, do ensure someone in the family, be it keluarga yang lain atau pembantu rumah tahu bagaimana untuk memasak makanan your in-laws or the house helper, knows how to prepare nutritionally- yang berkhasiat untuk anak-anak anda. sound meals for your children. Buku masakan ini telah diterbitkan sebagai panduan untuk ibu bapa atau penjaga This cookbook has been published to guide parents or child caretakers kanak-kanak menyediakan sajian makanan yang mudah dan berkhasiat untuk to prepare simple yet nutritious meals for young children. This unique anak-anak kecil. Buku masakan yang unik ini mengandungi pelbagai pilihan resipi cookbook contains a wide range of local recipes developed by masakan tempatan yang dihasilkan oleh pakar pemakanan yang bersesuaian dengan nutrition experts to suit the needs and tastes of young children. There keperluan dan cita rasa anak-anak kecil. Buku ini juga mempunyai maklumat berkaitan are also relevant nutrition information and practical tips on healthy pemakanan, cara memasak dan petua yang boleh anda amalkan untuk memupuk eating and cooking methods. tabiat makan yang sihat. I strongly encourage parents, especially mums, to try out the recipes Saya sangat menggalakkan semua, terutama sekali ibu-ibu, untuk mencuba resipi yang in this book. Preparing nutritious meals for your children, no matter terkandung dalam buku ini. Tanggungjawab untuk menyediakan sajian yang berkhasiat what age they are, need not be a daunting task. Simple efforts in the untuk anak-anak memang besar, tetapi tidak semestinya sukar. Usaha-usaha yang kecil kitchen can go a long way to optimise your child’s growth. di dapur boleh menjamin pertumbuhan yang optimum untuk anak anda. Foods for Optimal Growth Children of different ages need different amount of energy and nutrients to support their physical growth and mental development. Different nutrients have different functions in supporting growth, and no single food alone can provide all the nutrients your child needs. Therefore, provide him a variety of foods in moderate amounts by combining and balancing the following 5 main food groups everyday. Grains and their products Fruits ● A great source of energy, dietary fibre, vitamins ● Great sources of vitamins and phytochemicals to and minerals. Dietary fibre helps regulate bowel maintain overall health. movement and promote good gut health. ● Sources: Papaya, guava, banana, watermelon, ● Sources: Rice, wheat, oats, barley and their apple, orange, and pear. products such as noodles, bread, breakfast ● Tips: Different fruits contain different nutrients, cereals and biscuits. so encourage your child to eat a rainbow range ● Tips: Go for wholegrain products (e.g.
Load more

Recommended publications
  • Demorest's Family Magazine. August 1881. Vol. 17, No. 8
    NO. CXCIX. AUGUST, 1881. VOL. XVII. NO. 8. BY ELLA WHEELER ELEN and Sara Rivera, the village “ Oh, of course,” Helen replied a little I The father was a little more difficult to ■ merchant's daughters at Berryville, abashed; “ I knew that of course, but it seems reconcile. sat out on the pleasant veranda I too bad to be tied down to this little town all “ I meant you and your mother should both I one mild May afternoon. your life when there are so many larger places. | go away this summer,” he said. “ Helen was H Or rather Sara sat in a little But then you have always been here, and 1 gone half the winter, and I thought it but fair rocker, sewing. She was making a dress for | don't suppose it seems to you as it does to me. that she should stay at home and let you go her baby brother. And Helen lounged in the I I know I am spoiled for a quiet life, and I j now.” hammock with a novel. must go to the sea-shore. Badie, try and make “ Mother can go all the same,” Sara re­ Suddenly Helen closed her book, and spoke. papa see that a great deal depends upon it! 1 sponded. * * She could not go before the last “ Sadie dear,” she began. “ I want you to shall meet so many people, you know—my of July any way. And I do not care at all tease papa to let me go to the sea-sliore with kind of people who will all be of social benefit about a change.
    [Show full text]
  • Good Things to Eat As Suggested by Rufus, by Rufus Estes
    GOOD THINGS TO EAT AS SUGGESTED BY RUFUS A COLLECTION OF PRACTICAL RECIPES FOR PREPARING MEATS, GAME, FOWL, FISH, PUDDINGS, PASTRIES, ETC. BY RUFUS ESTES FORMERLY OF THE PULLMAN COMPANY PRIVATE CAR SERVICE, AND PRESENT CHEF OF THE SUBSIDIARY COMPANIES OF THE UNITED STATES STEEL CORPORATIONS IN CHICAGO CHICAGO PUBLISHED BY THE AUTHOR 1911 Copyrighted 1911 By Rufus Estes, Chicago FOREWORD hat the average parent is blind to the faults of its offspring is a fact so obvious that in attempting to prove or controvert it time and logic are both wasted. Ill temper in a child is, alas! too often mistaken for an indication of genius; and impudence is sometimes regarded as a sign of precocity. The author, however, has honestly striven to avoid this common prejudice. This book, the child of his brain, and experience, extending over a long period of time and varying environment, he frankly admits is not without its faults—is far from perfect; but he is satisfied that, notwithstanding its apparent shortcomings, it will serve in a humble way some useful purpose. The recipes given in the following pages represent the labor of years. Their worth has been demonstrated, not experimentally, but by actual tests, day by day and month by month, under dissimilar, and, in many instances, not too favorable conditions. One of the pleasures in life to the normal man is good eating, and if it be true that real happiness consists in making others happy, the author can at least feel a sense of gratification in the thought that his attempts to satisfy the cravings of the inner man have not been wholly unappreciated by the many that he has had the pleasure of serving—some of whom are now his stanchest friends.
    [Show full text]
  • The Home Cook Book
    r PROPERLY PREPARED FOOD Is essential to health and the general comfort of the household. BY THE AID OF COOS'S FEIEITD BAKING POWDER LIGHT, EASILY DIGESTED AND "WHOLESOME ROLLS, GEMS, TEA CAKES, GRIDDLE CAKES, PANCAKES, Ac, can be expeditioiisly prepared. The COOK'S FRIEXD is also useful in PIE CRUST, BOILED PUDDINGS, *&c., saving a large proportion of the usual SHORTENING, and producing more healthy food. IT CONTAINS NO INJURIOUS INGREDIENIS Such as are to be found in many of the baking powders that are being forced on public attention, its principal constituent being the purest Grape Cream Tartar that money can buy. Dyspeptics may use with auvantage food prepared by its aid. Wherever receipts call for one teaspoonful of soda and two of Cream of Tartar, two and one half teaspoonfuls of Cook's Fkibnd will be found to do the work in a superior manuer. THE COOK'S FRIEND Has liad FIE8T PRIZES awarded wherever exhibited. OTTAWA, 1879 ; Toronto and Montreal, 1830 and 1881. BRONZE MEDALS, Toronto, 1880, Montreal, 1881. SILVER MEDALS, do. 1882, do. 1882. do. do. St. John's, Jf. B., 1883. Purchasers should make sure that they are served with the genuine " Cook's Fficiicl." No variation from, or addition to, this name is genuine. RETAILED BY ALL RESPECTABLE STOREKEEPERS IN THE DOMINION. :^^o TliiED, TESTED, PEOVED. THE HOME COOK BOOK. OOVTILBD BT LADIES OF TORONTO AND CHIEF CITIES AND TOWNS IN CANADA. SEVENTIETH EDITION. ©oronto : ROSE PUBLISHING COMPANY. Bakkie :—W. B. BAIKIE, 1887 Entered according to Act of the Pakrliament of Canada, in the year ont thousand eight hundred and seventy-seven, by Bblfobd Bbothsbs, in the Office of the Minister of Agriculture.
    [Show full text]
  • Lessons in Cooking THROUGH Preparation of Meals
    i^J Book Gopight]^^. CQPmiOm DEPOSIT i s ^ Lessons in Cooking THROUGH Preparation of Meals BY EVA EOBERTA ROBINSON, B.S. thachbe of cookery, university of chicago, lectubbb illinois domestic science association, women's clubs, etc. AND HELEN GUNN HAMMEL ©BADUATB OF THE UNIVERSITY OF CHICAGO, DIETITIAN, INSTEUCTO* AMERICAN SCHOOL OF HOME ECONOMICS A CORRESPONDENCE COURSE PREPARED TO TEACH THE ART OF COOKING IN THE HOME, THROUGH A SERIES OF GRADED MENUS, WITH DIREC- TIONS FOR PREPARING THE MEALS AS WELL AS THE SEPARATE KECIPES CHICAGO AMERICAN SCHOOL OP HOME ECONOMICS 1912 r> Copyright 1911, 1912 BY Home Economics Association SCIA328579 INTRODUCTION THE problem of home cooking is to prepare appetizing' and wliolesome meals, with due regard to expenditure of time and money. The typical cooking, course teaches the art by means of separate dishes, leaving the student at a loss when it comes to combining them or to preparing whole meals of several dishes at the same time. The beginner, with only a cook book for a guide, often attempts the most difficult and complicated dishes first, with failure and discouragement, loss of time and materials as the result. The cook book gives little help in serving whole- some food combination and a balanced diet. It does not answer the ever-present question, "What shall be provided for today, for tomorrow, for the day after?" In this series of lessons is presented a systematic cor- respondence course in the cooking of meals, with detailed directions, not only for cooking the separate dishes, but also for preparing and serving each meal as a whole.
    [Show full text]
  • Nutritional Facts Updated: 3/27/2019
    Nutritional Facts Updated: 3/27/2019 Calories Calories Sugars (g) Protein (g) Total fat (g) Trans fat (g) Sodium (mg) Dietary fiber (g) Dietary Potassium (mg) Saturated fat (g) Calories from fat Calories (mg) Cholesterol Poly unsat fat (g) Carbohydrates (g) Carbohydrates Mono unsat fat (g) Mono unsat Starters Beer Battered Onion Rings w/ Remoulade sauce 1490 1050 119 19 25 2180 30 95 19 10 Cheese Blintzes (2) - plain 880 560 63 25 0 15 8 290 760 250 62 39 19 Cheese Blintzes (2) w/ blueberry topping 1030 560 63 25 0 15 8 290 930 310 68 1 69 19 Cheese Blintzes (2) w/ cherry topping 990 560 63 25 0 15 8 290 790 250 90 1 59 19 Chopped Chicken Liver 390 170 19 5 0 4.0 7 365 940 390 32 3 8 20 Fried Dill Pickles 670 390 45 11 40 2260 55 2 4 8 Loaded Latkes (8 mini) 1410 760 86 48 0.5 1.0 355 2560 1220 88 7 10 57 Mini Potato Pancakes (8 Each) 490 90 10 6 0.5 1.0 115 860 1080 86 7 15 11 Nova Latkes 670 130 14 7 2 2.5 170 1840 1770 112 10 10 23 Roasted Brussels Sprouts Medley 490 360 41 6 4.5 28 5 230 820 28 8 11 9 Stuffed Cabbage 500 140 16 4.5 1.0 0.5 5 110 1810 320 62 6 19 29 Tomato Cucumber Salad 80 10 1.5 0 0 0 1040 590 18 4 10 3 TooJay's Famous Knish (1 Each) - Potato 360 120 13 4.5 0 0 75 570 15 50 3 2 9 TooJay's Famous Knish (1 Each) - Spinach 350 120 13 4.5 0 0 85 640 15 47 4 2 10 Soups Calorie counts do not include add-ons such as crackers or cheese unless otherwise noted Beef Cabbage - bowl 160 60 7 2.5 0 0 2.5 25 430 200 14 2 10 13 Beef Cabbage - cup 140 50 6 2.5 0 0 2.0 20 380 170 12 2 8 11 Chicken Noodle - bowl 100 15 1.5 0 0 0 30
    [Show full text]
  • American Breakfast Menu List Pdf
    American breakfast menu list pdf Continue Wikipedia list article This article is an orphan, as no other article links to it. Please view links to this page from related articles; Try the Search link tool for suggestions. (November 2016) This series of lists concerns containers and drinks for breakfast popular in the United States. American breakfast is often made up of בייקון, כריך ביצים וגבינה בייגל ואגינת שמנת [1] ביסקוויטים טופר דוב ורוטב לחם פודינג ארוחת בוקר ארוחת בוקר ארוחת בוקר ארוחת בוקר ארוחת בוקר B אוכל אמריקאי פופולרי לארוחת בוקר .cereal-based or egg-based plate. However, pancakes, waffles, toast, and full breakfast and continental breakfast versions are also common K Kolache M האם ביצה קשה תפוחי אדמה צ'יפס בית אני ארוחת בוקר מיידית H גרנולה גריס G צרפתי טוסט מטוגן ביצים מטוגנות פריטטה פירות סלט F סופגניה אקלייר ביצים כריך ביצים בנדיקט אנרגיה בר מאפין אנגלי E סופגניה דנית E דנית סופגנייה D דגנים בר קינמון רול עוגת קפה קורנפלקס קרם חיטה קרפה קרואסון לחם תירס C נקניקיות יוגורט תוספות פופולריות על מכולות ארוחת בוקר אמריקאיות חמאה Y וופל W טוסטר שטרודל מחזור טארט T נקניק נקניק סטייק מרק וביצים דביק באן סטרטה (אוכל) שטרודל שייק S צימוקים לחם Quesadilla R קיש Q פנקייק ביצה שלוקה פופ טארט חלבון בר P שיבולת שועל חביתה O לחם קוף מאפין מוזלי מאפין Malt-O-Meal McGriddle Mc Salsa Popular American Breakfast Drinks Chocolate Milk Coffee and Other Coffee Drinks Hot Chocolate Horchata Orange Juice Protein Smoothie Milk Soy Juice Regional Tomato Tea Juice And Old-Fashioned American קומפוט גבינת שמנת דבש רוטב חם ג'אם ג'לי סירופ אדר מרגרינה נוטלה
    [Show full text]
  • Jennie June's American Cookery Book
    Blank Page Blank Page Blank Page JENNIE JUNE’S AMERICAN COOKERY BOOK, CONTAINING UPWARDS OP TWELVE HUNDRED CHOICE AND CAREFULLY TESTED RECEIPTS; EMBRACING ALL THE POPULAR DISHES, AND THE BEST RESULTS OP MODERN SCIENCE, RE- DUCED TO A SIMPLE AND PRACTICAL FORM. ALSO, A CHAPTER FOR INVALIDS, FOR INFANTS, ONE ON JEWISH COOKERY; AND A VARIETY OP MISCELLANEOUS RECEIPTS OP SPECIAL VALUE TO HOUSEKEEPERS GENERALLY. BY MRS. J. C. CROLY, (JENNIE JUNE.) AUTHOR OF “TALKS ON WOMEN’S TOPICS,” ETC. “ What does cookery mean ? ” “ It means the knowledge of Medea, and of Circe, and of Calypso, and of Helen, and of Bebekah, and of the Queen of Sheba. It means the knowledge of all fruits, and herbs, and balms, and spices—and of all that is healing, and sweet in fields, and groves, and savory in meats—it means carefulness, and inventiveness, and watchfulness, and willingness, and readiness of appliance It means the economy of your great-grandmothers, and the science of modern chemists—it means much tasting, and no wasting—it means English thoroughness, and French art, and Arabian hospitality, and it means in fine, that you are to be per- fectly, and always ‘ladies,’—‘loaf givers,’ and as you are to see imperatively that everybody has something pretty to put on,—so you are to see, even yet more im- peratively, that everybody has something nice to eat.”—BUSKIH . NEW YORK: THE AMERICAN NEWS COMPANY, 119 & 121 NASSAU STREET. 1870. Entered according to Act of Congress, in the year 1866. by THE AMERICAN NEWS COMPANY, In the Cleric’s Office of the District Court of the Southern District of New York TO THE YOUNG HOUSEKEEPERS OF AMERICA.
    [Show full text]
  • Takeout Menu
    Steaks & Chops Entrees a La Sarge Served with Potato & Vegetable Traditional Classics NEW YORK STRIP STEAK 16 oz ...........................................................................35.45 Served with Potato & Vegetable Except* BROILED RIB STEAK ON THE BONE Smothered with Fried Onions ............... 35.45 ROUMANIAN TENDERLOIN STEAK Smothered with Fried Onions..................35.45 *BOILED CHICKEN in the Pot with Matzo Ball.................................................27.45 SLICED LONDON BROIL with Mushroom Gravy..................................................35.45 *BOILED BEEF in the Pot with Matzo Ball.........................................................29.45 BROILED RACK OF LAMB .....................................................................................37.45 *BOILED BEEF FLANKEN in Mushroom Barley Soup.....................................29.45 RIB VEAL CHOP Fried or Broiled............................................................................37.45 *BOILED FLANKEN with Egg Barley & Vegetable..........................................29.45 *POT ROAST Kasha Varnishkas & Vegetable..................................................27.45 STUFFED CABBAGE (Sweet & Sour)..............................................................27.45 Potatoes & Vegetables HALF ROAST CHICKEN with Stuffing..............................................................27.45 DELICATESSEN AND DINNER CRINKLE CUT FRENCH FRIES.......7.95 CORN ON THE COB.....................5.95 SOUTHERN FRIED CHICKEN...........................................................................27.45
    [Show full text]
  • THE Complete Cook Book
    ALBERT R. MANN LIBRARY Cornell University Gift of Thomas Bass From Home Bakings, by Edna Evans San Francisco, 1912. nS'illlflifciiiiiil.'y^''*'''^ LIBHAHV 3 1924 086 7{2""o84 Cornell University Library The original of tliis book is in tine Cornell University Library. There are no known copyright restrictions in the United States on the use of the text. http://www.archive.org/details/cu31924086712084 THE Complete Cook Book MRS. JENNIE DAY REES PHILADELPHIA DAVID McKAY, PUBLISHER 604-8 South Washington Square Copyrighted, 1900 By STREET & SMITH The Complete Cook Book All rights reserved, including that of translation into foreign lahguageSi including the Scandinavian. THE COMPLETE COOK BOOK. Cookery is eminently an experimental and a practi- cal art. Each day, while it adds to our experience, increases also our knowledge; and as we have come long after the Greeks and Romans, and have had the benefit of their experience, it is no marvel that we should have greatly surpassed them. In the fifth cen- tury, all trace of the Roman cookery had already dis- appeared. The Eternal City was invested, and her kitchen destroyed by barbarians. The consecutive in- cursions of hordes of barbarous tribes and nations had put out at once the light of science and the fire of cookery. But the darkness of the world was not of long dura- tion. The monks—the much-abused and much mis- taken monks—fanned the embers of a nascent literature, and cherished the flame of a new cookery. The free cities of Italy, Genoa, Venice, Pisa, Florence, the com- mon mothers of poetry, painting, sculpture, and archi- tecture, contemporaneously revived the gastronomic taste.
    [Show full text]
  • Food Culture in Germany
    Food Culture in Germany i Courtesy of Golden Section Graphics/Katharina Erfurth. ii Food Culture in Germany URSULA HEINZELMANN Food Culture around the World Ken Albala, Series Editor GREENWOOD PRESS Westport, Connecticut • London iii Library of Congress Cataloging-in-Publication Data Heinzelmann, Ursula. Food culture in Germany / Ursula Heinzelmann. p. cm. — (Food culture around the world, ISSN 1545–2638) Includes bibliographical references and index. ISBN-13: 978–0–313–34494–7 (alk. paper) 1. Cookery, German. 2. Food habits—Germany. I. Title. TX721.H453 2008 641.30943—dc22 2008007892 British Library Cataloguing in Publication Data is available. Copyright © 2008 by Ursula Heinzelmann All rights reserved. No portion of this book may be reproduced, by any process or technique, without the express written consent of the publisher. Library of Congress Catalog Card Number: 2008007892 ISBN: 978–0–313–34494–7 ISSN: 1545–2638 First published in 2008 Greenwood Press, 88 Post Road West, Westport, CT 06881 An imprint of Greenwood Publishing Group, Inc. www.greenwood.com Printed in the United States of America The paper used in this book complies with the Permanent Paper Standard issued by the National Information Standards Organization (Z39.48–1984). 10987654321 Illustrations by Gottfried Müller The publisher has done its best to make sure the instructions and/or recipes in this book are correct. However, users should apply judgment and experience when preparing reci- pes, especially parents and teachers working with young people. The publisher accepts no responsibility for the outcome of any recipe included in this volume. iv Contents Series Foreword by Ken Albala vii Preface ix Introduction xi Timeline xv 1.
    [Show full text]
  • Take out Menu
    BEVERAGES EGGS & OMELETTES AVOCADO TOAST WE DELIVER! All Omelettes are Prepared with 3 Farm Fresh Eggs Everything Avocado Toast Smashed Avocado, Toasted Whole Wheat Served with Toast & Your Choice of Field Greens Salad or Home Fries Everything Bagel . .9.99 One Egg (Any Style) . .5.99 Sweet & Spicy Avocado Toast Smashed Avocado, Grape Tomatoes, 12oz. 16oz. 20oz with Ham, Bacon, Sausage, Canadian Bacon or Turkey Sausage . .8.99 Crushed Red Pepper, Honey & Sunflower Seeds, Toasted Multi-Grain Bread . .11.99 Two Eggs (Any Style) . .6.99 Harvest Avocado Toast Cinnamon Smashed Avocado, Pear, Walnuts, illy Coffee . .2.50 2.99 3.25 with Ham, Bacon, Sausage, Canadian Bacon or Turkey Sausage . .9.99 Bleu Cheese, Toasted Pumpernickel . .11.99 Normale - Medium Roast, Scuro - Dark Roast, Decaf Frankfurters & Eggs . .14.99 Novacado Toast Smashed Avocado, Nova Scotia Smoked Salmon, Red Onions, Lipton Tea or Herbal Teas . .2.50 2.99 3.25 NY Skirt Steak & Eggs . 24.99 Grape Tomatoes, Capers on Scooped & Toasted Bagel . .14.99 Latte or Cappuccino . .3.99 4.50 4.99 Eggs Rancheros Crispy Tortilla, Guacamole, Refried Beans, Cheddar, Samantha’s Eggs Benedict Smashed Avocado, Poached Egg, DELICATESSE N- RESTAURANT Café Mocha . .3.99 4.50 4.99 Monterey Jack, Over Easy Eggs, Fresh Salsa . .12.99 Hollandaise Sauce, Toasted English Muffin . .15.99 Onion Omelette . .8.99 Banavocado Toast Smashed Avocado, Bananas, Dried Cranberries, www.ryeridgedeli.com Hot Chocolate Steamed Milk . 2.99 3.50 3.99 Cheese Omelette . 8.99 Chopped Walnuts, Crushed Red Pepper, Whole Wheat Toast . .11.99 Espresso . 3.50 4.25 5.25 Muenster, Mushroom, Tomato & Egg White Omelette .
    [Show full text]
  • Breakfast & Lunch Breakfast & Lunch
    AUTHENTIC NEW YORK COOKING RESTAURANT & DELICATESSEN AUTHENTIC NEW YORK COOKING RESTAURANT & DELICATESSEN Breakfast & Lunch Breakfast & Lunch Breakfast at Ruven’s Served Until 3pm Daily Breakfast Special Served Until 11am Daily Two Extra Large Eggs $5.95 Cooked any style. Your choice of home fries, hash browns, grits, oatmeal or sliced tomato and choice of bagel, bialy, toast or a biscuit. Complimentary coffee or tea included.* Eggs All Eggs, Omelets,Scramble and Frittatas are served with your choice of home fries, hash browns, grits, oatmeal or sliced tomato and bagel, bialy, toast or a biscuit. Egg Whites or Egg Beaters an additional $1.00.* Two Eggs Two Eggs Prepared just the way you like them. ............................$6.25 2 slices of challah French toast and your choice of 2 strips of bacon or 2 sausage links. ....................... $11.95 Two Eggs With your choice of ham, sausage, bacon Two Eggs or pork roll. ......................................................................$9.95 2 buttermilk pancakes and your choice of 2 strips of bacon or 2 sausage links. ............................ $11.95 Specialty Omelets All made with 4 jumbo eggs. Your choice of oatmeal, grits, tomato, hash browns or home fries, and your choice of toast, bagel, bialy, or a biscuit.* Western Farmers Market Ham, green peppers and onions. ................................ $11.95 Green peppers, onions, tomatoes and fresh mushrooms. ....................................................................$10.95 Spanish LEO Onions, green peppers and tomato salsa.
    [Show full text]