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Kitchen-Klatter Magazine, March, 1972 Lucile's Aspic
KITCHEN-KLATTER MAGAZINE, MARCH, 1972 PAGE 13 LUCILE'S ASPIC SALAD RUNZAS SUPREME ESCALLOPED CORN 1 3-oz. 'pkg. lemon gelatin Yeast bread recipe 2 cups cream-style corn 1 3/ 4 cups hot tomato juice 2 lbs. ground beef 1 cup milk 1/4 cup cider vinegar 1 medium onion, chopped 2 eggs, beaten 1/ 4 cup finely chopped green onion 4 cups cabbage, shredded 1 cup cracker crumbs 1/ 4 cup finely chopped celery Salt and pepper to taste 1/4 cup minced onion 1/4 cup finely chopped green pepper Make up your favorite yeast roll or 3 Tbls. pimiento, chopped 1 3-oz. pkg. cream cheese bread recipe. Knead dough well and let 1/2 tsp. salt 2 Tbls. cream rest 5 or 10 minutes. While the dough 1 tsp. sugar 1 Tbls. mayonnaise is resting, prepare filling. Brown ground 1/2 cup cracker crumbs 1/2 cup sliced stuffed olives beef and onion until red is gone from Butter or margarine Dissolve the gelatin in the hot tomato meat and onion is golden. Add cabbage Combine corn, milk, eggs, 1 cup juice. Let chill until it starts to con and seasonings and a little water, cracker crumbs, onion, pimiento, salt geal. Add chopped vegetables. Put half about 1/4 cup, to keep moist. Cover and sugar. Spoon into buttered casse of the mixture in a salad mold and chill and simmer until tender, about 5 min role. Top with an additional 1/2 cup until firm. Blend the cream and mayon utes. Remove from fire and cool. -
Olivera Grbić Cuisine
SerbianOlivera Grbić Cuisine Translated from Serbian by: Vladimir D. Janković ALL TRADITIONAL PLATES Belgrade, 2012. dereta Olivera Grbić SERBIAN CUISINE Translated from Serbian by Vladimir D. Janković Original title Srpska kuhinja Editor-in-Chief: Dijana Dereta Edited by: Aleksandar Šurbatović Artistic and Graphic Design: Goran Grbić ISBN 978-86-7346-861-7 Print run: 1000 copies Belgrade, 2012. Published / Printed / Marketed by: Grafički atelje DERETA Vladimira Rolovića 94a, 11030, Belgrade e-mail: [email protected] Phone / Fax: 381 11 23 99 077; 23 99 078 www.dereta.rs © Grafički Atelje Dereta DERETA Bookstores Knez Mihailova 46, Belgrade; phone: +381 11 30 33 503; 26 27 934 Dostojevskog 7, Banovo Brdo, Belgrade, phone: 381 30 58 707; 35 56 445 CONTENTS INTRODUCTION 9 COLD APPETIZERS 11 NISH STYLE ASPIC 12 STERLET ASPIC 13 BEAN ASPIC 15 HOOPLA (URNEBES) SALAD 16 SOUPS AND BROTHS 19 PICKLED PEPPERS STUFFED WITH CHEESE AND KAYMAK 17 DOCK BROTH 21 LEEK AND CHICKEN BROTH 23 SOUR LAMB SOUP 22 POTATO BROTH 25 PEA BROTH 26 BEAN BROTH 27 BEEF SOUP 29 VEAL BROTH 31 DRIED MEAT SOUP 30 HOT APPETIZERS 35 FISH SOUP 33 FRITTERS 36 TSITSVARA 37 CORNBREAD 39 POLENTA WITH CHEESE 40 MANTLES 41 POTATO DOUGHNUT 43 MEAT PIE 44 GIBANITZA 45 SPINACH PIE 47 SCRAMBLED EGGS WITH CHEESE & ROASTED PEPPERS 48 SCRAMBLED EGGS WITH CRACKLINGS 49 SAUERKRAUT PIE 51 POTATOES WITH CHEESE 52 CHEESE STUFFED PEPPERS 53 BREADED FRIED PEPPERS 55 CORN FLOUR PANCAKE 56 UZICE STYLE PUFF PASTRIES 57 MEATLESS DISHES 61 LARD MUFFINS 59 LENTILS WITH RICE 62 BACHELOR STEW 63 BAKED -
Animation Weeks of Year 2016 Offer: Animation Weeks
ANIMATION WEEKS OF YEAR 2016 OFFER: ANIMATION WEEKS FOOD SERVICE IMPLEMENTATION OFFER: INTERCONTINENTAL KITCHEN WEEKS DIVERSIFIED FOOD OFFERS FOR YEAR 2016 EMPLOYEES AWARENESS ABOUT IMPORTANCE OF EATING AT WORKPLACE 2 WHY DID WE DECIDE FOR THIS? Enrichment of daily meals To introduce healthy meals To introduce Intercontinental food To approach Slovene kitchen Presentation of the less known food To satisfy users Monthly animations Time suggestions Time of events between February and December 2016 The event will run for one week each month One dish will be present every day We will adjust ourselves to seasonal supply of food WEEK OF RAMSON Ramson soup Pasta carbonara with ramson Potato Souffle with ramson “Krpice“ with ham and ramson Baked polenta with bacon and ramson 5 WEEK OF ASPARAGUS Asparagus soup Risotto with dried tomatoes and asparagus Gratinated potatoes with curd and asparagus Asparagus souffle with mozzarella and ham Chicken steak with asparagus risotto Pizza Napolitano with asparagus 6 WEEK OF QUINOA Stew with quinoa and vegetables Tortilija with quinoa filling Quinoa risotto with shiitake mushrooms Stuffed zucchini with quinoa Grilled chicken fillet with quinoa and vegetables 7 HEALTHY WEEK Pirina risotto with fresh cheese Buckwheat porridge with mushrooms Whole wheat pasta with tuna Chicken tikka with three-color rice Poached salmon with boiled vegetables 8 WEEK OF PRIMORSKA REGION Vipava jota with smoked meat Tripe Trieste Istrian pasta with truffle sauce Walnut dumplings Karst prosciutto with melon 9 WEEK OF DOLENJSKA REGION -
Table of Amendments Issued
Scotland Food Standards Training Manual Foreword The standard and quality of food is important to all consumers and food businesses across Scotland. Consumers must have confidence that food they buy and eat will be what they expect, will not be harmful and that they are protected from fraud. This manual provides information to authorised officers on these areas. The Food Standards Agency in Scotland has worked closely with the Scottish Government to ensure that the reputation of Scottish food and drink is upheld as part of Scotland’s National Food and Drink Policy. The Food Standards Training manual was first issued by the Food Standards Agency Northern Ireland in order to assist authorised officers with the challenging area of food standards. In 2007, the Agency’s sector-specific simplification project1 considered the potential for expanding the use of this manual. In Northern Ireland the manual is now in its third successful year, and evaluation of the manual has further determined the need for this type of resource. Work began in Scotland to produce a Scottish version of the manual in partnership with local authority authorised officers, based on the positive feedback received on the Northern Ireland manual from District Councils and to address issues raised by audits undertaken in Scotland. Partnership is key in the development of Agency projects and a working group was established to take this project forward with members of the Scottish Food Enforcement Liaison Committee Food Standards Sub Committee. The group offered invaluable expertise and experience in producing the Scottish edition of this training manual, and kept the main objective in focus, to provide a practical training and reference tool for authorised officers. -
Management of Food Hypersensitivity
For Healthcare Professional use Toddler Factsheet 4.3 GENERAL GUIDELINES ON THE MANAGEMENT OF FOOD HYPERSENSITIVITY www.infantandtoddlerforum.org LEARNING POINTS 1 The key to managing food hypersensitivity is to 5 A ‘chef card’ can help inform others of what foods a exclude the culprit food(s) from the toddler’s diet. toddler should and should not eat. 2 A dietitian can advise on how to exclude a food while 6 If in doubt about a food’s ingredients, parents should maintaining a healthy balanced diet. not let their child eat it. 3 Parents should be shown how to read food labels to 7 Parents should be encouraged to adapt their usual identify culprit ingredients and how to avoid cross recipes and to try out new ones. There are many contamination. special diet cookbooks that contain guidance for the preparation of suitable meals. 4 Special care must be taken when the child is eating away from home – all those involved in food 8 Healthcare professionals will be able to advise preparation should be informed of which ingredients specialist free-from dietary products. are to be avoided. MANAGEMENT OF FOOD HYPERSENSITIVITY Once a toddler has been diagnosed with food hypersensitivity the only effective management is to avoid the culprit food(s). The extent to which the food needs to be avoided will vary from toddler to toddler. see Factsheet 4.2 Some children need to avoid the food allergen completely – even in trace amounts. Others may be able to tolerate small amounts of the food. The doctor and/or dietitian should be able to advise mothers regarding the level of avoidance required. -
Rainian Uarter
e rainian uarter A JOURNAL OF UKRAINIAN AND INTERNATIONAL AFFAIRS Volume LXIV, Numbers 1-2 Spring-Summer 2008 This issue is a commemorative publication on the 75th anniversary of the Stalin-induced famine in Ukraine in the years 1932-1933, known in Ukrainian as the Holodomor. The articles in this issue explore and analyze this tragedy from the perspective of several disciplines: history, historiography, sociology, psychology and literature. In memory ofthe "niwrtlered millions ana ... the graves unknown." diasporiana.org.u a The Ukrainian uarter'7 A JOURNAL OF UKRAINIAN AND INTERNATIONAL AFFAIRS Since 1944 Spring-Summer 2008 Volume LXIV, No. 1-2 $25.00 BELARUS RUSSIA POLAND ROMANIA Territory of Ukraine: 850000 km2 Population: 48 millions [ Editor: Leonid Rudnytzky Deputy Editor: Sophia Martynec Associate Editor: Bernhardt G. Blumenthal Assistant Editor for Ukraine: Bohdan Oleksyuk Book Review Editor: Nicholas G. Rudnytzky Chronicle ofEvents Editor: Michael Sawkiw, Jr., UNIS Technical Editor: Marie Duplak Chief Administrative Assistant: Tamara Gallo Olexy Administrative Assistant: Liza Szonyi EDITORIAL ADVISORY BOARD: Anders Aslund Carnegie Endowment for International Peace Yaroslav Bilinsky University of Delaware, Newark, DE Viacheslav Brioukhovetsky National University of Kyiv-Mohyla Academy, Ukraine Jean-Pierre Cap Professor Emeritus, Lafayette College, Easton, PA Peter Golden Rutgers University, Newark, NJ Mark von Hagen Columbia University, NY Ivan Z. Holowinsky Rutgers University, New Brunswick, NJ Taras Hunczak Rutgers University, Newark, NJ Wsewolod Jsajiw University of Toronto, Canada Anatol F. Karas I. Franko State University of Lviv, Ukraine Stefan Kozak Warsaw University, Poland Taras Kuzio George Washington University, Washington, DC Askold Lozynskyj Ukrainian World Congress, Toronto Andrej N. Lushnycky University of Fribourg, Switzerland John S. -
CHAPTER-2 Charcutierie Introduction: Charcuterie (From Either the French Chair Cuite = Cooked Meat, Or the French Cuiseur De
CHAPTER-2 Charcutierie Introduction: Charcuterie (from either the French chair cuite = cooked meat, or the French cuiseur de chair = cook of meat) is the branch of cooking devoted to prepared meat products such as sausage primarily from pork. The practice goes back to ancient times and can involve the chemical preservation of meats; it is also a means of using up various meat scraps. Hams, for instance, whether smoked, air-cured, salted, or treated by chemical means, are examples of charcuterie. The French word for a person who prepares charcuterie is charcutier , and that is generally translated into English as "pork butcher." This has led to the mistaken belief that charcuterie can only involve pork. The word refers to the products, particularly (but not limited to) pork specialties such as pâtés, roulades, galantines, crépinettes, etc., which are made and sold in a delicatessen-style shop, also called a charcuterie." SAUSAGE A simple definition of sausage would be ‘the coarse or finely comminuted (Comminuted means diced, ground, chopped, emulsified or otherwise reduced to minute particles by mechanical means) meat product prepared from one or more kind of meat or meat by-products, containing various amounts of water, usually seasoned and frequently cured .’ A sausage is a food usually made from ground meat , often pork , beef or veal , along with salt, spices and other flavouring and preserving agents filed into a casing traditionally made from intestine , but sometimes synthetic. Sausage making is a traditional food preservation technique. Sausages may be preserved by curing , drying (often in association with fermentation or culturing, which can contribute to preservation), smoking or freezing. -
Tomato Aspic Ring with Cabbage Salad
Tomato Aspic Ring with Cabbage Salad ITH Royal Gelatin Aspic, you can Wquickly and easily make a host of won- derful dishes that have hitherto required long and fussy preparation. Jellied soups; eggs, chicken or meats in aspic; cool moulded fish or vegetable salads ... all these delicious foods are as easy to prepare as a simple gelatin dessert. Simply dissolve Royal Gelatin Aspic ac- cording to directions on the package, chill —and you have a tempting jellied bouillon. Chopped, or cut in cubes, it makes a spark- ling garnish to "dress up" a platter of cold sliced meats. Royal Gelatin Aspic is so economical, too, for it offers innumerable ways to serve attractively the small amounts of left-over vegetables, meat, chicken and fish that otherwise might go to waste. Copyright 1934, Standard Brands Incorporated JELLIED SHRIMPS AND OLIVES 1 package Royal Gelatin Aspic 1 cup boiling water 1 cup cold water 2 tablespoons lemon juice few grains cayenne Vi cup stuffed olives, sliced 2 cups cooked shrimps, cut in pieces Dissolve Royal Gelatin Aspic in boiling water. Add cold water, lemon juice and cayenne. Chill until it thickens, but is not set; then arrange alternate layers of Aspic, olives and shrimps in mould. Chill until firm. Garnish with watercress and stuffed eggs. Serves 8. JELLIED TUNA FISH AND VEGETABLES 1 package Royal Gelatin Aspic 1 tablespoon lemon ju ice 1 cup boiling water 2 tablespoons chopped pickle 1 cup cold water Yi cup peas 1 cup tuna fish, shredded 1 teaspoon onion juice Dissolve Royal Gelatin Aspic in boiling water; add cold water. -
Northern Junket, Index
CTT3 I —•\ I •—I I I N D E I I X Digitized by the Internet Archive in 2011 with funding from Boston Library Consortium Member Libraries http://www.archive.org/details/northernjunketinOOpage I ND O NORTHERN JUNKI VOLUME 1. - NUMBER 1. THROUGH VOLUME 14.- NUMBER 9 APRIL 1949. THROUGH JULY 1984. RALPH PAGE - EDITOR AND PUBLISHER. INDEX Compiled and Published by Roger Knox INDEX TO NORTHERN JUNKET COPYRIGHT 1985 by Roger C. Knox Roger C. Knox 702 North Tioga Street Ithaca, NY 14850 TO THE MEMORY OF RALPH PAGE THIS WORK IS RESPECTFULLY AND AFFECTIONATELY DEDICATED "He was a very special human being." (Dave Fuller) "It was a sad day for the dance world when he passed on. He left thousands of friends, and probably hundreds of his-taught Contra-callers who will perpetuate his memory for some time to come." (Beverly B. Wilder Jr.) "All who knew him have suffered a great loss." (Lannie McQuaide) "About very few can it be truly said that 'He was a legend in his own time,' but Ralph certainly was and is such a legend. The world of dance is a richer place because he was here." (Ed Butenhof) ACKNOWLEDGEMENTS There is a danger when one starts naming those who helped in a task that someone may have been left off the "Honor Roll." To avoid that problem 1 wish to thank everyone who gave me any encouragement, advice, orders for the Index, or anything else one can imagine. I wish specifically to thank several people who played an important role in this endeavor and I will risk the wrath of someone I may have missed but who will nevertheless live in my heart forever. -
Meals for Easy Swallowing
1 INTRODUCTION Swallowing can become a significant problem for patients with ALS; and the joys and pleasures of eating become replaced with discomfort and anxiety. At an early stage patients may begin to have difficulty with foods such as popcorn, cornbread or nuts, and choking episodes may occur. Subsequently other foods cannot be swallowed readily, and the effort of chewing and swallowing turns a pleasurable experience into a burden. For the patient, the act of swallowing becomes compromised and the ordeal of eating becomes more time consuming. For the spouse, the task of preparing edible and appetizing foods poses an increasing challenge. The following collection of recipes is derived from our patients and their creative spouses who translated their caring into foods that look good, taste good, are easy to chew and to swallow, and minimize discomfort. Included are recipes for meats and other protein containing foods, fruits or fruit drinks, vegetables or dishes containing vegetables, as well as breads. Selections of beverages, desserts, and sauces are provided to add needed fat and calories to the diet. A balanced diet normally supplies enough nutrients for daily needs plus some extra. It is recommended that daily menu plans be made using the Basic Four Food Groups as the backbone. The suggested amounts are: Food GrouD Amount Per Dav Eauivalent to One Serving Milk 2 servings 1 cup pudding 1 cup milk or yogurt 1-3/4 cups ice cream 1-1/2 02. cheese 2 cups cottage cheese Meat 2 servings 2 02. lean meat, fish, poultry 2 eggs 4 Tbsps. -
Large Plates Seafood Slow-Cooked Food Vegetables Meat&Poultry
*parties of 10 and up must include large plates $45 *must be enjoyed by entire table UNLIMITED SMALL PLATES PER PERSON Mezze FOR / FOR Soups Meat&Poultry comes with aged cheese, VEAL pork cracklings, ajvar, teleća krem čorba ALL OUR MEATS ARE PREPARED pickled vegetables root vegetables / creme fraiche ON A CHARCOAL GRILL BEEF PROSCIUTTO goveđa pršuta TOMATO STEAK TARTARE* paradajz supa homemade basil pesto tartar biftek pork cracklings / onion LAMB PROSCIUTTO capers / house pickled vegetable jagnjeća pršuta BALKAN KEBAB SPICY SALAMI ćevapi house ground beef & veal kulen Flatbread onion / paprika AMBAR SLIDER* OVENBAKED pljeskavica house ground beef & veal Kajmak bar urnebes / lettuce / tomato LAMB SKIM MILK SPREAD dill bechamel WILD BOAR PATTY ZLATIBOR eggplant aioli / fresno pepper gurmanska bacon stari kajmak / aged 3-6 months WHITE smoked gouda / pickles / pesto ŠUMADIJA aged cheese / mozzarella CHICKEN KEBAB mladi kajmak / unaged fresh herb / true oil / olive oil pileći ražnjić kajmak sauce / pickles SMOKED SALMON GRILLED VEGGIE capers / dill / onion / lemon homemade pesto ALMOND CRUSTED CHICKEN kalamata olives / seasonal vegetables manastirac walnut / green apple MUSHROOM chive / wasabi mayo porcini / walnut LAMB MEDALLIONS HERB jagnjeći ražnjić house ground lamb basil / teragon / dill / garlic Vegetables dill yogurt / pomegranates CHEF’S KAJMAK SELECTION PORK BELLY šumadija / mushroom / herb GRILLED ASPARAGUS* špargle thyme veloute svinjski pauflek roasted squash / quail egg Ambar BBQ sauce / housemade pickles GRILLED PORK NECK -
The Digital Cookbook for Empowerment in Youth Participation
1 The digital cookbook for empowerment in youth participation funded by main organiser partners Organizacija kreativnog ” okupljanja” - OKO OUGHT FOOD FOR TH THIS PROJECT HAS BEEN FUNDED BY THE EUROPEAN COMMISSION’S YOUTH IN ACTION PROGRAMME. The content of the publication is the sole responsibility of the publisher and the European Commission is not liable for any use that may be made of the information. This publication reflects the views only of the authors, and the Commission cannot be held responsible for any use which may be made of the information contained therein. Hi! We are the young people that have a story to be told and we would like to share it with you: Food for youth! 4 20 participants coming from Czech republic, Poland, Portugal, Russia and Serbia, together with their leaders gathered at a youth exchange Food as a Tool for Youth Participation in Hradec Králové, Czech Republic. From June 10th to 20th 2014, they have met to explore and discuss food through its intercultural context. y O u th p ar t i c i pa ti o n Pot of Nations is a digital cookbook that aims to support the empowerment in youth participation by encouraging young people with positive experiences and stimulating creative thinking of young people in order to develop innovative ways of promoting youth participation. It consists of the recipes for good practices in youth participation, through actual food recipes, targeting young people in their local contexts, the practices discussed and applied on the youth exchange itself. 15 33 TABLE OF CONTENTS Chapter II Chapter III Once upon a time We made 7 Introduction This chapter presents the roadmap The stories aiming to inspire of the national recipes that were put young people to look 8 in action during the exchange.