DOCSLIB.ORG

Luscious Leftovers Cookbook *Recipe List Only*

Total Page：16

File Type：pdf, Size：1020Kb

Download full-text PDF Read full-text
Luscious Leftovers Cookbook *Recipe List Only* LUSCIOUS LEFTOVERS COOKBOOK *RECIPE LIST ONLY* ©Food Fare https://deborahotoole.com/FoodFare/index.htm Please Note: This free document includes only a listing of all recipes contained in the Luscious Leftovers Cookbook. LUSCIOUS LEFTOVERS COOKBOOK RECIPE LIST Food Fare COMPLETE RECIPE INDEX Appetizers Arancini (Italian Rice Balls) Blue Cheese-Stuffed Turkey Balls Ham Cakes Irish Egg Rolls Irish Nachos Migas (Spanish Fried Breadcrumbs) Noodle Curry Cakes Parmesan-Chicken Dip Pierogi (Pierozki; Polish stuffed dumplings) Pigs-in-a-Blanket Quick Nachos Stuffed Celery Sweet & Sour Porcupine Meatballs Tuna Empanadas Yalanchi (Iraqi rice-stuffed tomatoes) Beverages Apple Cider Jell-O Shots Banana Pina Colada Coffee Freeze Cranberry Cosmo Frappuccino Iced Coffee Iced Coffee Syrup Kyoto Iced Coffee Bread Acorn Bread Acorn Meal Artichoke Bruschetta Bread & Cheese Patties Bread Pancakes Cheddar & Green Onion Biscuit Poppers Fadge (Irish Potato Bread) Kernel Corn Muffins Peachy Pecan Bread Pudding Tomato Basil Bruschetta Wild Rice Muffins 2 LUSCIOUS LEFTOVERS COOKBOOK RECIPE LIST Food Fare Breakfast Biscuits & Gravy Bubble 'n' Squeak Creamed Eggs with Ham Denver Omelet Meaty Hash Brown Omelet Omuraisu (Japanese Rice Omelet) Pepper & Egg Sandwiches Poached Scramble Quick Quiche Thanksgiving Egg Bake Casseroles Black Bean Chicken Casserole Broccoli Casserole Chicken Potato Chip Casserole Easy Asian Casserole Ham & Cornbread Casserole Hodgepodge Casserole Lamb Cassoulet Meaty Macaroni Casserole Pot Roast Casserole Taco Casserole Taco Seasoning Turkey & Wild Rice Casserole Entrees Beef & Cheese Enchiladas Beef Cornish Pasties Crème Fraîche (Soured Cream for Sweet Potato Fish Pie) Eggplant Pizza Ham & Egg Cups Ham & Olive Loaf Hawaiian Haystacks Hollandaise Sauce (for Ham & Egg Cups) Italian Tostadas Meatloaf Ravioli Pastry Pie Crust (for Beef Cornish Pasties) Pot Roast Pies Roast Beef Tacos Salmon & Roast Asparagus Shenanchie's Sushi (with Wasabi Sauce) Stuffed Supper Crepes 3 LUSCIOUS LEFTOVERS COOKBOOK RECIPE LIST Food Fare Pasta Artichokes & Angel Hair Béchamel Sauce (for Macarona Béchamel) Broccoli, Meatballs & Seashells Cheesy Chicken & Vegetable Spaghetti Chicken Mac & Cheese Chicken Pasta Salad Chili & Noodles Fried Spaghetti (one serving) Macarona Béchamel (Egyptian beef & pasta in béchamel sauce) Noodle Pancakes Spaghetti Pie Potatoes Broccoli-Potato Knishes (Jewish Baked Dumplings) Champ (Irish Mashed Potatoes, aka "Poundies") Cheesy Mashed Spuds Bake Colcannon (Irish Mashed Potatoes & Cabbage) Funeral Potatoes Irish Omelet Maluns (Swiss Long-Fried Potatoes) Mashed Potato Beef Pie Potato Hot Dogs Potato Tacos Refried Mashed Potatoes Sweet Potato Fish Pie Sweet Potato Pancakes Tater Tots Torshi (Libyan Mashed Potatoes & Squash) Turkey Potato Casserole Poultry Arroz con Pollo (rice with chicken) Chicken Burrito Bundles Chicken Croquettes Chicken Pizza Chicken-Stuffed Bundles Creamy Chicken Popovers Garden Chicken Rich Turkey Gravy Spicy Chicken Chili Turkey & Stuffing Pie 4 LUSCIOUS LEFTOVERS COOKBOOK RECIPE LIST Food Fare Turkey-In-A-Basket Turkey Pot Pie Turkey Stir Fry Salads & Sandwiches Avocado & Orange Salad Beef Roast Sandwich Spread Calzones (Italian Turnover Sandwiches) Cheese Pita Sandwiches Chicken Salad Wraps Cobb Salad Dakos (Cretan Salad) Grilled Cheese Wheat Sandwich Meat Loaf Sandwiches Panzanella (Italian Bread & Tomato Salad) Turkey & Apples on Rye Turkey Pita Pockets Side Dishes Cauliflower-Potato Cakes Chazuke (Green Tea Rice, aka Ochazuke) Creamy Mushrooms Ham & Sprout Toss Ham Dumplings Leftover Fried Rice Quick Polenta Savory Stuffing Cakes Stovies (Scottish Potatoes, Onions & Meat) Sweet Potato Casserole Soups & Stews Bigos Mysliwski (Polish Hunter's Stew) Brendan's Leek & Potato Soup Burger Soup Corned Beef Hash Creamy Celery Noodle Soup Dumpling Mushroom Soup French Onion Soup Garbanzo Pea Soup Ham & Beans Ham Broth Okroshka (Russian Cold Beef & Vegetable Soup) Pork Cacciatore 5 LUSCIOUS LEFTOVERS COOKBOOK RECIPE LIST Food Fare Red Flannel Hash (Colonial American) Salmon Chowder Tamale Tomato Soup Tom Chude Gai Ma Noun (Thai Lemon Chicken Soup) Turkey Noodle Soup Wee-Hours Soup Sweets & Treats Banana Nutella Muffins Banana-Vanilla Pudding British Mixed Spice (for Orange Veggie Cake) Halloween Candy Cake Orange Veggie Cake Pets de Soeurs (Brown Sugar Rolls) Pokerounce (Medieval bread & honey) Potato Chip Cookies Raspberry-Vanilla Trifles Rum Brownies Sweet Potato Chocolate Muffins Vegetables Baked Zucchini Briam (Greek Roasted Vegetables) Caraway Carrots Fried Green Tomatoes Garbanzo Nut Loaf Mushroom Patties Okonomi Yaki (Japanese Vegetable Pancakes) Sweet Potato Puff Veggie Fritters Zucchini Griddle Cakes 6 LUSCIOUS LEFTOVERS COOKBOOK RECIPE LIST Food Fare WHERE TO BUY Food Fare's Luscious Leftovers Cookbook contains 175 recipes prepared using leftovers, including appetizers, beverages, entrees, pasta and rice, poultry, salads and sandwiches, side dishes, soups & stews, sweets and treats, and vegetables. Recipes in the Luscious Leftovers Cookbook are also freely available on the Food Fare website. The Luscious Leftovers Cookbook is available at Amazon. https://www.amazon.com/dp/B085X2G3ZX Luscious Leftovers Cookbook ©Food Fare/Shenanchie Web: https://deborahotoole.com/FoodFare/index.htm Please Note: The Luscious Leftovers Cookbook was written for entertainment purposes and expresses the sole opinions of the author. This e-book is not meant to be a professional chef's essay, but rather an observation about the generalities of recipes for leftovers from a home kitchen. No part of the Luscious Leftovers Cookbook may be copied or re-sold, nor used or reproduced in any manner whatsoever without written permission from Food Fare, except in the case of brief quotations embedded in articles or reviews. https://deborahotoole.com/cookbooks/ 7 .
Load more

Recommended publications
  • Drinks Myrtle Signature Martini £10 Irish Ambassador £11 Negroni £12
    Drinks Myrtle signature martini £10 Homemade Myrtle berries syrup, Irish Dingle Gin, Cointreau Irish ambassador £11 Jameson whiskey & Killahora Orchards rare apple ice wine Negroni £12 Gunpowder Gin & Tonic £11 Dingle Vodka Martini £12 Non-alcoholic Seedlip Garden 108 & tonic £10 Guinness – Irish stout £6 Hop House 13 – Irish golden larger £6 Smithwick's – Irish red ale £6 Camden Hells– London Helles £5 Doyles cider – Medium Irish cider £6 Puerto fino sherry, Lustau, Spain £9.5 Ayala champagne NV Brut Nature, France £12.5 2014 Sugrue sparkling wine, Trouble with Dreams, England £12.5 *A DISCRETIONARY 12.5%SERVICE CHARGE WILL BE ADDED TO ALL BILLS GF – Gluten Free GFA – Gluten free adaptable B – Beef P – Pork If you have any allergies, please alert your waiter A taste of Ireland 7 course tasting menu £75 matching wines £65 Bia Beag Potato Cork Clonakilty Black pudding apple puree, Dunany spelt Dublin Smoked scallop Taylors of Lusk garlic, crispy Gubbeen Chorizo Kerry lamb cannon Dingle pie, broad bean Wexford Sea buckthorn granita Dublin Burnt cream rockscotti Antrim Finishing sweets *A DISCRETIONARY 12.5%SERVICE CHARGE WILL BE ADDED TO ALL BILLS GF – Gluten Free GFA – Gluten free adaptable B – Beef P – Pork If you have any allergies, please alert your waiter A La Carte Starters Irish Carlingford oysters, lemon & dill (gf) £3.5 each Heritage carrot salad, Cáis Na Tíre cheese (gf) £11 Clonakilty black pudding, wrapped in potato £13 Chalk Stream trout tartar (gfa) £13 Chicken liver parfait, hazelnut, toasted potato bread (gfa) £13 mains
    [Show full text]
  • How to Make Sweet Potato Flour, Starch, Sugar, Bread and Mock Cocoanut
    ‘V.- -- :a= 1^ ... .i. op I - 5^1 I BULLETIN No. 37 1918 How to Make Sweet Potato Flour, Starch, Sugar Bread and Mock Cocoanut BY G. W. CARVER, M. S. Agr., Director EXPERIMENT STATION TUSKEGEE NORMAL AND INDUSTRIAL INSTITUTE HOW TO MAKE SWEET POTATO FLOUR, STARCH, SUGAR, BREAD AND MOCK COCOANUT BY GEO. W. CARVER Director Experiment Station, Tuskegee Normal and Industrial Insti- tute, Tuskegee Institute, Alabama. SWEET POTATO FLOUR There are several grades of this product and quite as many ways to manufacture them. Each one of these flours or meals (as most millers insist upon calling them) has a particular character of its own and is therefore adapted to certain uses the other products are not. These Sweet Potato flours are generally speaking of three kinds. 1st. Those made from the uncooked potato. 2nd. Those made from the cooked potato. 3rd. Those made from a careful system of roasting, or from the starch making process. The first two will interest the housewife most, so, therefore, I will dwell almost or quite exclusively on these. FLOUR NO. 1. FROM THE RAW POTATO Here, all that is necessary is to wash, peel, and slice the potatoes real thin, dry in sun, oven or dryer until the pieces are quite brittle, grind very fine in a clean coffee mill, spice mill, or any type of mill that will make wheat flour or corn meal; bolt through fine cloth in the same way, as for other flours. The fine flour-like particles will pass through, and the coarse gran- ular meal left on the bolting cloths.
    [Show full text]
  • Dinner Menus
    Accommodation, Conferences and Events DINNER MENUS If you are looking for a unique guest experience, our team of professional caterers will strive to deliver the exceptional service you expect from the University of St Andrews. Our staff take pride in delivery of each individual event, be it a continental breakfast for twelve people, a wedding breakfast for fifty to a gala dinner for three hundred. With a passion for flair, the catering and events team will work with you to create the menu you desire to complement any theme or goals, or you can choose from our range of specifically designed options to suit your event. Whatever your choice, the calibre of food and service provided will be delivered with a personal investment from each of our team members to ensure that your event is special and memorable. DINNER MENU Dinner selector STARTER Sweet potato and coconut soup Curry oil drizzle (v) £5.00 Marinated vine-ripened tomato and baby mozzarella salad Basil infused oil (v) £6.00 Pickled pear salad Walnut soil and blue cheese (v) £5.75 Classic chicken liver pâté Fruit chutney and smoked Scottish oatcake £5.95 Gin-cured salmon Soda bread, lime and tonic aioli £6.50 Haggis, neeps and tatties Malt whisky sauce £5.50 Pan seared scallop Pea purée and pancetta oil £6.75 All prices are inclusive of VAT Food allergens and intolerances: If you have a food allergen or intolerance, prior to placing your order, please highlight this with us and we can guide you through our menu. University of St Andrews t: +44 (0) 1334 463000 e: [email protected] w: ace.st-andrews.ac.uk The University of St Andrews is a charity registered in Scotland, No: SC013532.
    [Show full text]
  • 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
    [Show full text]
  • We're A' Jock Tamson's Bairns
    Some hae meat and canna eat, BIG DISHES SIDES Selkirk and some wad eat that want it, Frying Scotsman burger £12.95 Poke o' ChipS £3.45 Buffalo Farm beef burger, haggis fritter, onion rings. whisky cream sauce & but we hae meat and we can eat, chunky chips Grace and sae the Lord be thankit. Onion Girders & Irn Bru Mayo £2.95 But 'n' Ben Burger £12.45 Buffalo Farm beef burger, Isle of Mull cheddar, lettuce & tomato & chunky chips Roasted Roots £2.95 Moving Munros (v)(vg) £12.95 Hoose Salad £3.45 Wee Plates Mooless vegan burger, vegan haggis fritter, tomato chutney, pickles, vegan cheese, vegan bun & chunky chips Mashed Tatties £2.95 Soup of the day (v) £4.45 Oor Famous Steak Pie £13.95 Served piping hot with fresh baked sourdough bread & butter Steak braised long and slow, encased in hand rolled golden pastry served with Champit Tatties £2.95 roasted roots & chunky chips or mash Cullen skink £8.95 Baked Beans £2.95 Traditional North East smoked haddock & tattie soup, served in its own bread Clan Mac £11.95 bowl Macaroni & three cheese sauce with Isle of Mull, Arron smoked cheddar & Fresh Baked Sourdough Bread & Butter £2.95 Parmesan served with garlic sourdough bread Haggis Tower £4.95 £13.95 FREEDOM FRIES £6.95 Haggis, neeps and tatties with a whisky sauce Piper's Fish Supper Haggis crumbs, whisky sauce, fried crispy onions & crispy bacon bits Battered Peterhead haddock with chunky chips, chippy sauce & pickled onion Trio of Scottishness £5.95 £4.95 Haggis, Stornoway black pudding & white pudding, breaded baws, served with Sausage & Mash
    [Show full text]
  • Take out Catering
    Take Out Catering Appetizers Main Course Full Meal 9.49 Shrimp 7.99 Tossed Garden Salad with Ranch and Raspberry 4 Peeled Shrimp (Large) with Cocktail Sauce Vinaigrette Dressings Assorted Dinner Rolls with Butter Choice Hot Vegetable Fresh Fruit Kabob 1.99 Glazed Baby Carrots Assorted Fresh Fruit on stick Green Bean Almandine Choice of Potato Crackers and Cheeseball 1.79 Mashed Potatoes with Gravy Assorted Crackers and Cheeseball Baby Red Potatoes Main Course Cordon Bleu (4 oz.) Seven Layer Bean Dip 1.79 Kahlua Pork Seven Layer Bean Dip with Tri-Color Tortilla Chips Chicken Marsala Deep Pit Roast Beef Choice of Dessert Chicken Strip with Dip 1.89 Brownies 1 strips per person with ranch dressing or BBQ Cookies (2pp) sauce Sheet Cake Cooler of Ice Crackers and Cheese 1.79 Complete Paper Products (9 inch plate, 7 inch plate, Assorted Crackers and Cubed Cheeses wrapped utensils with fork, knife, spoon, salt, pepper, and napkin, 10 ounce plastic cup) Fresh Fruit Tray with Dip (4 oz.) 1.89 Baked Potato Bar and Salad Bar 9.49 Assorted Fresh Fruit with Dip Baked Potatoes with Chili, Cheese and toppings Tossed Garden Salad with Ranch and Raspberry Fresh Fruit Tray (4 oz.) 1.49 Vinaigrette Dressings and 5 cold toppings Assorted Fresh Fruit on Trays Complete Paper Products (9 inch plate, 7 inch plate, wrapped utensils with fork, knife, spoon, salt, pepper, and napkin, 10 ounce plastic cup) Relish Tray with Dip (3 oz.) 1.69 Assorted Fresh Vegetables with Dip BBQ Beef Sandwich (4 oz) 4.49 BBQ Beef Sandwich (Deep Pit Roast Beef) with bun Egg Rolls-
    [Show full text]
  • Bankett Menu
    MENU _________________________________________________________________________ _________________________________________________________________________ WWW.HOTELCHUR.CH TELEFON 081 254 34 00 MENUAUSWAHL _________________________________________________________________________ LIEBER GAST ES FREUT UNS AUSSERORDENTLICH, DASS WIR IHNEN UNSERE MENU-VORSCHLÄGE UNTERBREITEN DÜRFEN. DIE MENUS KÖNNEN SIE SELBER ZUSAMMENSTELLEN WIR BERATEN SIE GERNE NACH IHREN WÜNSCHEN. DA UNSERE KÜCHE MIT FRISCHPRODUKTEN ARBEITET, KÖNNTE ES ZU SAISONALEN EINSCHRÄNKUNGEN KOMMEN. BEACHTEN SIE BITTE, DASS SIE DIE PERSONENZAHL SO GENAU WIE MÖGLICH ANGEBEN, DA WIR ABWEICHUNGEN AB DREI PERSONEN IN RECHNUNG STELLEN MÜSSEN. GERNE BERATEN WIR SIE PERSÖNLICH BEI IHRER MENUAUSWAHL. IHRE FAMILIEN SCHMID INHALTE VORSPEISEN SEITE 1-2 HAUPTGÄNGE SEITE 3-4-5-6-7 MENUS SEITE 8- 9-10 DESSERT SEITE 11 LUNCHTELLER SEITE 12 BUFFET (AB 30 PERSONEN) SEITE 13-14 STEHBUFFET (AB 30 PERSONEN) SEITE 15 FONDUE SEITE 16 APÈRO SEITE 17 NOTIZEN-GESCHÄFTSVEREINBARUNG SEITE 18 SITUATIONSPLAN SEITE 19 ANFAHRTSPLAN SEITE 20 _________________________________________________________________________ AM OBERTOR WELSCHDÖRFLI 2 CH-7000 CHUR WWW.HOTELCHUR.CH [email protected] TEL. 081 254 34 00 FAX 081 254 34 10 VORSPEISEN SEITE 1 _________________________________________________________________________ SALATE GRÜNER SALAT FR. 8.50 GEMISCHTER SALAT FR. 9.00 NÜSSLISALAT MIT EI FR. 10.00 NÜSSLISALAT MIT LACHSSTREIFEN FR. 15.00 TOMATENSALAT AUF RUCCOLABEET FR. 10.00 SUPPEN BOUILLON MIT FLÄDLI FR. 8.00 HAUSGEMACHTE KÜRBISCRÈMESUPPE FR. 10.00 HAUSGEMACHTE STEINPILZCRÈMESUPPE FR. 12.00 HAUSGEMACHTE WEISSWEINSUPPE FR. 10.00 BÜNDNER GERSTENSUPPE FR. 10.00 _________________________________________________________________________ WWW.HOTELCHUR.CH TELEFON 081 254 34 00 VORSPEISEN SEITE 2 _________________________________________________________________________ VORSPEISEN TELLER LACHSTATAR-MOUSSE GARNIERT FR. 17.00 ANTIPASTI TELLER MIT FR. 20.00 LACHS UND BÜNDNERFLEISCH KLEINER BÜNDNER TELLER FR. 17.00 BÜNDNERFLEISCH CARPACCHIO FR.
    [Show full text]
  • Orange & Raspberry Rolls on Christmas Ham! Have You Tried Stroopwafels?
    The prices in this catalog are valid at www.alisonspantry.com from November 5th-December 9th, 2019 *Prices are subject to change without notice. Please see website for most current pricing. Catalog No. 12 | 2019 PRIMED FOR THE HOLIDAYS! SAVE on Christmas Ham! See page 8. NEW Orange & Raspberry Rolls See page 4. Have you tried Stroopwafels? See page 4. COVER FEATURES: #2616 Hereford Select Prime Rib, pg. 14 Certain exclusions apply. #3127 Flav-R-Pac Asparagus Spears, pg. 24 *Refunds must be requested within 90 days from purchase date. Double your money #4744 Basic American Original Potato Pearls, pg. 46 back guarantee does not apply to Hot Deal, Pantry Bargain, or other #2 products. CONTENTS New & Seasonal Products .................................3-5 Share Love this Season! Breakfast ..........................................................6-7 Pork ..................................................................8-9 Poultry ..............................................................10-13 Our Reps care about their neighbors and communities! Danielle Sayler of Beef ..................................................................14-15 Steele, ND contacted her local food pantry and asked them for a list of about Seafood ............................................................16-17 10 Alison’s Pantry products they needed. Then she sent an email to her Mexican ............................................................18-19 Italian ...............................................................20 customers stating that if anyone
    [Show full text]
  • SOUPS Classification of Soup Soups Can Be Classified Into T Hree Main Categories
    SOUPS Classification of Soup Soups can be classified into t hree main categories: Clear Soups: These soups are based on a clear, un-thickened broth or stock. They may be served plain or garnished with a variety of meats and vegetables. 1. Broth and Bouillon are two terms used in many different ways, but in gen eral they both refer to simple, clear soup without solid ingredients. Broth is the flavorful liq uid obtained from simmering meat and/or vege tables, and is often the base for another soup. 2. Vegetable Soup or cut vegetable soup is a clear, seasoned stock or broth with the addition of one or more vegetables an d sometimes meat or poultry products and starch to lightly thicken and give body to the soup. 3. Consomme is a rich flavorful stock that has been clarified to make it perfectly clear and transparent. Far from being a plain cup of soup, a well- made consomm é is considered the greatest of all soups. Its spa rkling clarity is a delight to the eye, and its rich, full flavor, strength, and body make it a perfect starter for an elegant dinner. THICK SOUPS Unlike clear soups, thick soup s are opaque rather than transparent. They are thickened by a thickening agent such as a roux , or by pureeing one of the ingredients too provide a heavier consistency, they may be serv ed passed or unpassed. 1. Cream Soups are soups that are thickened with roux, beurre manie or liaaison . Cream soups are usually named after the m ain ingredient such as Cream of Chicken or Cream of Tomato.
    [Show full text]
  • Russian National Cuisine: a View from Outside
    International Journal of Innovation and Research in Educational Sciences Volume 6, Issue 2, ISSN (Online) : 2349–5219 Russian National Cuisine: A View from Outside Natalya V. Kravchenko Lomonosov Moscow State University, Russia. Date of publication (dd/mm/yyyy): 14/03/2019 Abstract – The article tackles the issue of how Russian national cuisine is perceived by foreigners. It compares Russians’ beliefs about their own national cuisine with foreigners’ observations about it and some encyclopedic facts about a number of “traditional” Russian dishes. As a research method, the cross-cultural comparison is used. As a result, it proves that some Russian dishes are not so Russian in origin and states that foreigners often find the taste of these dishes unusual. So, it may be challenging for representatives of one culture to adjust to another national cuisine. Keywords – Cultural Anthropology, Foreigners’ Travel-Notes and Observations, National Cuisines and Russian National Cuisine. I. INTRODUCTION Nowadays we live in a global world or so called “global village” connected with each other by different means of transport and communication. It’s becoming incredibly easy to explore other nations and cultures either by travelling or by using social media. It has resulted in such branches of humanities as cross-cultural studies and cultural anthropology being on peak of their demand. Here I would like to pay special attention to cultural anthropology. As a branch of academia it tackles the issue of a person’s cultural development including all knowledge from Humanities. (1) In this paper I will stick to a relatively new field of cultural anthropology called history of everyday life culture.
    [Show full text]
  • Zoo Lights Menu
    Menu Simple Favorites The Mac & Cheese Bar (2) Toppings $14 (3) Toppings $16 Our hot & fresh gourmet mac & cheese with seasoned bread crumbs & freshly grated cheese, served with artisan rolls, mixed green salad & cookies Choose Your Toppings crispy bacon, gourmet meatballs, house-made chili, savory chicken, grilled steak, BBQ pork, salsa or broccoli Seasonal Soup Bar (2) Soups $15 (3) Soups $18 Your choice of a variety of soups, fresh artisan rolls, soup toppings, mixed green salad & assorted dessert bars Add bread bowls $3 Add grilled cheese $3.5 BYO Loaded Potato $15 Large baked potato, cheese, bacon, grilled chicken, chili, sour cream, gravy, onion, chives, served with artisan rolls & chocolate cake or carrot cake Add mixed green salad $2 Pasta Station $16 A selection of noodles with the classic sauces; marinara, alfredo & fresh pesto Roasted seasonal vegetables, garlic breadsticks & holiday trifle Add mixed green salad $2 Butternut ravioli $2.5 Grilled chicken or meatballs $2 All Buffets Served with Lemonade & Water **Add sodas on consumption for any buffet All pricing is per person unless otherwise stated and is subject to change. There is a 35 person minimum for catering orders. For parties under 35 guests, an additional $50 fee will be assessed. Appetizers & Platters Platters & Appetizers Standard $100 / $200 Fresh bruschetta (v) Teriyaki meatballs (h) Caprese skewers (v) Butternut ravioli (v,h) Maple bacon brussel sprouts (h) Empanada (choice of chicken, beef or veggie) (h) Premium $150 / $300 Parmesan risotto croquettes (v,h)
    [Show full text]
  • Fungal Isolation, Fungal Identification, Egyptian Ras Cheese (Romy), Ripening Rooms
    Journal of Microbiology Research 2015, 5(1): 1-10 DOI: 10.5923/j.microbiology.20150501.01 Isolation and Identification of Egyptian Ras Cheese (Romy) Contaminating Fungi during Ripening Period Husain M. El-Fadaly1, Sherif M. El-Kadi1,*, Mohamed N. Hamad2, Abdelhady A. Habib1 1Agric. Microbiology Dept., Fac. of Agric., Damietta University, Damietta, Egypt 2Dairy Dept., Fac. of Agric., Damietta University, Damietta, Egypt Abstract The fungal counts on Ras cheese samples obtained from ripening rooms of different factories from were determined. The lowest total fungal count was in Akel's factory samples, but El-Eman's factory was the highest count being 0.8×105 and 1.6×105 colony forming unit/gram (cfu/g), respectively. A total of 66 fungal isolates were examined in this study. The classification position of obtained fungal isolates were classified in three families (Endomycetaceae, Mucoraceae and Trichocomaceae), 6 genus and 13 species as following Geotrichum candidum, Aspergillus ochraceus, A. alliaceus, A. oryzae, A. niger, A. nidulans, Emericella nidulans, A. flavus, A. glaucus, A. flavipes, Penicillium sp., Mucor sp. and Rhizopus stolonifer. Most of fungal strains were found in El-Ashmawy's factory and Abdo Gohar's factory being 7 strains, but Akel's factory and El-Eman's factory were lower being 5 species and the last were El-Safa's factory and El-Faiomy's factory being 4 strains belonging to the genus Aspergillus being A. ochraceus; A. oryzae; A. niger and A. glaucus. A. oryzae was observed in all factories except Abdo Gohar and El-Eman's factories being 39.39% while the other strains were attributed according to their percentages.
    [Show full text]