Wedding Banquet Conference 2018
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Philippine Scene Demonstrating the Preparation of Favorite Filipino Dishes
Msgr. Gutierrez Miles Beauchamp Entertainment Freedom, not bondage; Wait ‘till you Annabelle prefers Yilmaz transformation... hear this one over John Lloyd for Ruffa June 26 - July 2, 2009 Thousands march vs ConAss PHILIPPINE NEWS SER- VICE -- VARIOUS groups GK Global Summit A visit to my old high school opposed to Charter change yesterday occupied the corner of Ayala Avenue and Paseo de Meloto passes torch No longer the summer of 1964, but Roxas in Makati City to show their indignation to efforts to to Oquinena and looks rewrite the Charter which they the winter of our lives in 2009 said will extend the term of toward future When I mentioned that I President Macapagal-Arroyo. would be going home to the Event organizers said there were about 20,000 people who Philippines last April, some marched and converged at of my classmates asked me the city’s financial district but to visit our old high school the police gave a conserva- and see how we could be tive crowd estimate of about of help. A classmate from 5,000. Philadelphia was also going Personalities spotted marching included Senators home at the same time and Manuel Roxas II, Benigno suggested that we meet “Noy-noy” Aquino III, Pan- with our other classmates in filo Lacson, Rodolfo Biazon, Manila. Pia Cayetano, Loren Legarda, Jamby Madrigal and Rich- By Simeon G. Silverio, Jr. ard Gordon, former Senate Publisher & Editor President Franklin Drilon and Gabriela Rep. Liza Maza, and The San Diego Rep. Jose de Venecia. They Asian Journal took turns lambasting allies of the administration who See page 5 Arellano facade (Continued on page 4) Tony Meloto addresses the crowd as Luis Oquinena and other GK supporters look on. -
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 -
Chefs Redefine Southeast Asian Cuisine
FOOD FANATICS FOOD FOOD PEOPLE MONEY & SENSE PLUS Burgers Road Trip! Cost Cutters Trends Can it ever be too big? There’s a food revolution in Ten steps to savings, What’s warming up, page 12 Philadelphia, page 39 page 51 page 19 GOT THE CHOPS GOT FOODFANATICS.COM SPRING 2013 GOT THE CHOPS SPRING 2013 Chefs redefine Southeast Asian cuisine PAGE 20 SPRING 2013 ™ SPEAK SPICE, SOUTHEAST ASIAN STYLE Sweet DOWNLOAD THE MAGAZINE ON IPAD success FOOD The Cooler Side of Soup 08 Chill down seasonal soups for a hot crowd pleaser. Flippin’ Burgers 12 Pile on the wow factor to keep up with burger pandemonium. All Grown Up 16 Tricked out interpretations of the classic tater tot prove that this squat spud is little no more. COVER STORY Dude, It’s Not Fusion 20 Chefs dig deep into Southeast Asian cuisine for modern takes on flavors they love. Sticky Spicy Sweets and Wings FOOD PEOPLE Want a Piece of Me? 32 Millennials make up the dining demographic that every operator wants. Learn how to get them. Road Trip to Philadelphia 39 A food revolution is happening in the See this recipe made right birthplace of the Declaration of Independence. now on your smartphone Simplot Sweets® don’t take away from traditional fry sales, they simply sweeten your Who Can Cook? bottom line. With their farm-cured natural sweetness and variety of kitchen-friendly cuts, 40 Martin Yan can, of course. And after 34 years in the business, there’s no stopping him. you can use them to create stunning appetizers in addition to incredible fry upgrades. -
CHEZ FRANÇOIS Restaurant Volume 25 Issue 1
Spring 2012 CHEZ FRANÇOIS Restaurant Volume 25 Issue 1 555 Main Street, Vermilion, Ohio 44089 • www.Chezfrancois.com • A publication for friends and guests of Chez François. Dear Friend of Chez François, Thank you for your patronage this past year. We feel blessed to have you as our guest and we look forward to continued success this coming year. Fair, fair...what is all this talk about fairness? Few things are ever truly fair. It seems those who complain about fairness are the ones that don’t really do anything. They never learn that you have to work hard in life, yet feel entitled to many rights they never earned.When in fact, the only right they have in America is the right of Life, Liberty and the pursuit of Happiness. From early childhood we were taught that if you believe in an idea and work hard to execute and have faith in that idea, then you will be successful. It is easy to have an idea, but quite another to commit the time and effort on a daily basis. Inevitably, there will be negative influences along the way and those who will try to criticize, but diligence and persistence guide one through these times. Criticism is fine, as long as it’s constructive and one learns and improves from it, which is what we’ve done for the past 25 years...always striving for improvement in the pursuit of excellence. So if others are more successful than we are, bear in mind it is likely the result of a great deal of time and devotion towards a solid concept and often of great sacrifice too. -
Non-GMO Project Verified Products
Non-GMO Project Verified Products Asheville Store, South Region Whole Foods Market, as a part of its mission to offer food in its most natural state, has created a Non-GMO Project Verified Product shopping list. Developed in partnership with the Non-GMO Project, a non-profit organization dedicated to allowing consumers to make informed choices and to ensuring sustained availability of non-GMO options, this shopping list highlights products that have been reviewed and verified by an independent third party to ensure that food production follows rigorous best practices for GMO avoidance. We hope that this proves to be a valuable shopping tool for you! Products that have been verified have the easy -to-recognize seal featured at the top of this shopping list. Unfortunately, due to cross-contamination and pollen drift, very few products in the U.S. are completely free of GMOs. The Non-GMO Project standard is a process-based standard that avoids the intentional use of GMO ingredients by providing suppliers with procedures and best practices for minimizing the presence of GMO ingredients. Thank you for shopping Whole Foods Market and your support of the Non-GMO Project! Baby & Child Products Earth's Best (Cont'd) Baby Food 2nd Wholesome Breakfast Apple Raisin Dr. Bronner's Mild Liquid Baby Soap - 16 oz. HAPPYTOT Mild Liquid Baby Soap - 32 oz. Spinach, Mango & Pear Mild Liquid Baby Soap Butternut Squash & Apple Mild Liquid Baby Soap Green Bean, Pear & Peas Mild Baby Bar Soap Sweet Potato, Carrot, Apple & Cinnamon Dr. Bronner's Magic Happy Baby -
September 2017 Edition
Volume XXXV No. 9 September 2017 Montreal, QC www.filipinostar.org 'You are all winners': Prince Harry opens Invictus Games with message of insseepandidro adurintg ithoe Invn ictus Games "To the competitors, through your athleticism, through your drive and your competitive spirit, you are showing the world that illness and injury can actually be a source of tremendous strength," Trudeau said in his address at the sold-out event. "We know that no one leaves a battlefield unchanged and that not all scars can be seen." Prince Harry started the Invictus Games in 2014 as a way to inspire and motivate wounded soldiers on their paths to recovery. And before the games were officially declared open, he took to the stage to explain their meaning. "In a world where so many have reasons to feel cynical and apathetic, I wanted to find a way for veterans to be a beacon of light, and show us all that we have a role to play. That we all win when we respect our friends, neighbours and communities. That's why we created Invictus," said Harry. 'Representing your countries again' Firm friends: Prince Harry meets with Canadian Prime Minister Justin Trudeau in Toronto on Saturday, September 23 The true scale of that, he said, was brought home to him when he left (CBC NewsCBC News Posted: Prime Minister Justin Trudeau, with a "parade of nations." Afghanistan after his first deployment Sep 23, 2017 6:49 AM ET Last Ontario Premier Kathleen Wynne and Trudeau was among the first to there in 2008. He shared the plane Updated: Sep 24, 2017 5:55 PM ET) Melania Trump joined Harry — the speak at the ceremony. -
ASPCC Loves You Cookbook [Pdf]
Index Entrees Page “Buttermilk” Vegan Waffles by Katie Dover 4 Cabbage and Beef Stir Fry by Kristine Martin 6 Chickpea and Roasted Brussels Sprout Tahini Bowl by Arielle Skinner 8 Guadalajara Adobada Tacos by Elizabeth Leos Gonzalez 10 Japanese “Sukiyaki” Beef Stir Fry by Sayaka Ota 12 Myanmar Grilled Fish by Sufia Hafiz 14 Side Dishes Golden Tofu by Ling Chen 17 Korean Traditional “Geotjeori” Kimchi mixed with Mizuba by TJ Kim 19 Lumpia by Ashley Pirrung 21 Mexican Rice by Lucy Miranda-Sanchez 23 Roasted Tomato Basil Soup by Jackie Cadavas 24 Vegetarian Manty by Vladislav Kirilov 26 Desserts Apple Fritter Rings by Larissa Reinoehl 29 Banana Cream Cheesecake by Christi Justice 31 Chocolate Cupcakes by Aminah Mohamad Yusuf 33 Custard Crumble by Ana Brizola Figur 35 1 Egg Pudding by Sufia Hafiz 37 Pandan Swiss Roll by Aminah Mohamad Yusuf 38 Silkiest Chocolate Tart by Regina Warila 40 Vegan Sprinkles by Otto Norton 42 2 3 Homemade Vegan “Buttermilk” Waffles by Katie Dover Ingredients Sourced from Jess in the Kitchen 1 1/2 cups any vegan milk (I used oat milk) 2 teaspoons apple cider vinegar or lemon juice (I used lemon juice) 2 cups all-purpose flour (240g) 1 tablespoon baking powder 1/2 teaspoon sea salt 1 tablespoon brown sugar or maple syrup 1/4 cup melted coconut oil or melted vegan butter (I used vegan butter) 1/2 teaspoon vanilla extract Instructions 1. Mix the vegan milk, vanilla extract, and the lemon juice or apple cider vinegar together in a small bowl/measuring cup. Set aside for about 5 minutes - this will make the vegan “buttermilk”. -
Kritika Kultura Literary Supplement No.1 Anthology of New Philippine Writing in English
ISSN 2094-6937 KRITIKA KULTURA LITERARY SUPPLEMENT NO.1 Anthology of New Philippine Writing in English March 2011 http://kritikakultura.ateneo.net Indexed in MLA International Bibliography, Thomson Reuters (ISI), Scopus, EBSCO, Directory of Open Access Journals, and Philippine Journals Online DEPARTMENT OF ENGLISH SCHOOL OF HUMANITIES ATENEO DE MANILA UNIVERSITY Quezon City, Philippines KRITIKA KULTURA ISSN 2094-6937 http://kritikakultura.ateneo.net Kritika Kultura is an international refereed electronic journal acknowledged by a host of Asian and Asian American Studies libraries and scholars network, and indexed in the MLA International Bibliography, Thomson Reuters (ISI), Scopus, EBSCO, the Directory of Open Access Journals, and Philippine Journals Online (PhilJOL). Aside from the journal which is published twice a year (February and August), Kritika Kultura also publishes monographs and literary editions. All content are open-access and published electronically. Copyright © Ateneo de Manila University Kritika Kultura is published by the Ateneo de Manila University. Contents may not be copied or sent via email or other means to multiple sites and posted to a listserv without the copyright holder’s written permission. Users may download and print articles for individual, noncom mercial use only. Please contact the publisher for any further use of this work at [email protected]. For flexibility and freedom, authors retain copyright of their work, even as they are urged not to reproduce an exact same version elsewhere. AIMS, FOCUS, -
The Year in Dining
December 15, 2018 The Year in Dining 2018 Restaurant critic Pete Tittl, Californian staff and community members look back at the Bakersfield restaurant scene 2 The Bakersfield Californian Saturday, December 15, 2018 The Year in Dining 2018 This year’s guide gives up plenty to chew on BY STEFANI DIAS [email protected] ood is a special topic since, unlike other ne- HENRY A. BARRIOS / THE CALIFORNIAN cessities in life, it’s actual fun to discuss. Along Sung Suh of ReMix Asian Kitchen holds a North Shore shrimp plate. Suh says the shrimp plate is found on the North with common getting-to-know-you ques- Shore of Hawaii. He serves it with his own potato and macaroni salad and his special coleslaw. Ftions like “What do you do for a living?” and “Are you married?,” people usually want to know where you like to dine or what you enjoy eating. While many people don’t make it past the con- versation stage, some hit the keyboard to com- pose love letters to their favorite restaurants and dishes. Foremost is The Californian’s restaurant Pile on meat or go plant-based: critic Pete Tittl, who in this guide shares with us his best-of lists for 2018. He starts by looking at trends, which ran the gamut from meat-centric barbecue — enjoying a local revival — to the continued rise of plant- Diners have best of both worlds based alternatives. The latter is not only good news for the vegetarians and vegans in the com- BY PETE TITTL restaurants this year, and you find rather than full time. -
History of Fermented Black Soybeans 1
HISTORY OF FERMENTED BLACK SOYBEANS 1 HISTORY OF FERMENTED BLACK SOYBEANS (165 B.C. to 2011): EXTENSIVELY ANNOTATED BIBLIOGRAPHY AND SOURCEBOOK USED TO MAKE BLACK BEAN SAUCE. ALSO KNOW AS: FERMENTED BLACK BEANS, SALTED BLACK BEANS, FERMENTED SOYBEANS, PRESERVED BLACK BEANS, SALTY BLACK BEANS, BLACK FERMENTED BEANS, BLACK BEANS; DOUCHI, DOUSHI, TOUSHI, TOU-CH’IH, SHI, SHIH, DOW SEE, DOWSI (CHINESE); HAMANATTO, DAITOKUJI NATTO (JAPANESE); TAUSI, TAOSI (FILIPINO) Compiled by William Shurtleff & Akiko Aoyagi 2011 Copyright © 2011 by Soyinfo Center HISTORY OF FERMENTED BLACK SOYBEANS 2 Copyright (c) 2011 by William Shurtleff & Akiko Aoyagi All rights reserved. No part of this work may be reproduced or copied in any form or by any means - graphic, electronic, or mechanical, including photocopying, recording, taping, or information and retrieval systems - except for use in reviews, without written permission from the publisher. Published by: Soyinfo Center P.O. Box 234 Lafayette, CA 94549-0234 USA Phone: 925-283-2991 Fax: 925-283-9091 www.soyinfocenter.com [email protected] ISBN 978-1-928914-41-9 (Fermented Black Soybeans) Printed 11 Dec. 2011 Price: Available on the Web free of charge Search engine keywords: History of fermented black soybeans History of fermented black beans History of Hamanatto History of Hamananatto History of black bean sauce History of shi History of shih History of salted black beans History of fermented soybeans History of douchi History of doushi History of preserved soybeans History of dow see History of tausi -
May-Dysphagia Pureed
Bailey-Boushay House Weekly Menu Saturday, May 1, 2021 Sunday, May 2, 2021 Monday, May 3, 2021 Tuesday, May 4, 2021 Wednesday, May 5, 2021 Thursday, May 6, 2021 Friday, May 7, 2021 Canned Peaches Banana* Tropical Fruit (can) Mixed Berries * Banana* Fruit Cocktail Sliced Pears Denver skillet (Egg and Potato) Corn Bread Baked Egg Cheese blintz w fruit Spinach and feta scramble French Toast with Banana sauce Scrambled Eggs and cheese Tomato & Cheddar Omelet Ham steak Ham Scrambled Eggs Scrambled Eggs Scrambled Eggs Scrambled Eggs Scrambled Eggs Scrambled Eggs Scrambled Eggs Grits* Malt O Meal* Oatmeal* Grits* Oatmeal * Grits * Malt O' Meal * Corn Flakes Corn Flakes Corn Flakes Corn Flakes Corn Flakes Corn Flakes Corn Flakes Cheerios Cheerios Cheerios Cheerios Cheerios Cheerios Cheerios Rice Krispies Rice Krispies Rice Krispies Rice Krispies Rice Krispies Rice Krispies Rice Krispies Lunch Cream of Asparagus Soup Potato Leek Soup Vegetable Beef Soup* Italian Wedding Soup* Salmon Chowder Chicken Rice Soup Cream of Turkey Soup Sautéed Green Beans * Chicken Teriyaki Blackened Catfish Lamb Burger Meatloaf w/ Gravy Philly Cheese Steak Beef & Pork Lasagna Sweet& Sour pork Lamb Curry BBQ Spare Ribs* (Beef) Roasted Turkey Chicken w/ Mushroom Gravy Tandoori Chicken Chicken Pene Alfredo Garden Ratatouille w Pasta Stuffed Peppers Grilled Veggies w/Hummus Fried pastry with savory veg filling Vegetarian Meatloaft Garden Burger Patty Pene Alfredo Mashed Potato Butted Pasta Dirty Rice* (pork Sausage rice)Mashed Potato/Gravy Mashed Pototoes Mashed Pototoes -
Today's Activities
Menu for the week of: July 15 – July 21 Note: Menu items are subject to change due to availability of product. * * Please check the Daily Menu Board. * * R E V I S Lunch Dinner Desserts Turkey Meatball & Noodle Soup ~~~~~~~~~~ Potato & Leek Soup Braised Cabbage Rolls with Fresh Apples & Mango on Iceberg Lettuce DAY Sour Cream, Potatoes & ~~~~~~~~~~ Assorted Cakes Vegetables Baked Sausage Rolls with Mashed Potatoes MON ~~~~~~~~~~ Roasted Turkey Breast with Stuffing & Gravy Smoked Turkey & Cheese Baked Assorted Fish Filets with Tartar Sauce Sandwich Cream of Broccoli Soup Country Vegetable Soup ~~~~~~~~~~ Caesar Salad Individual Chicken Kabobs with Rice ~~~~~~~~~~ Butterscotch DAY Pilaf & Tzatziki Sauce Barbecued Pulled Pork Sandwich with Salad Caramel Pudding ~~~~~~~~~~ Coconut Breaded Chicken Breast with TUES Roast Beef & Cheddar Cheese Honey-Mustard Sauce Tuxedo Cake Sandwich Grilled Salmon Filet with Dill Sauce Potato & Leek Soup Lentil Soup ~~~~~~~~~~ Spinach Salad with Pineapple & Toasted Coconut DAY Apple Strudel Shepherd’s Pie with Gravy & ~~~~~~~~~~ Sautéed Vegetables Braised Curried Lamb with Mango Chutney & Rice Banana Flambé ~~~~~~~~~~ Roasted Chicken Drumsticks with Gravy WEDNES Tuna & Egg Salad Sandwich Breaded Sole Filet with Tartar Sauce Country Vegetable Soup Beef Consommé with Julienne Vegetables ~~~~~~~~~~ Mango & Cherry Fresh Blueberries & Raspberries on Iceberg Lettuce Hot Turkey Sandwich Crêpes SDAY ~~~~~~~~~~ with Gravy & Yam Fries Braised Pork Chops ~~~~~~~~~~ Triple Chocolate Turkey Pot Pie with Gravy THUR Grilled