...butterbeans Haleem * 1 cup pearled whole wheat * ½ cup channa dhal * ¼ cup barley * ¼ cup sunflower oil * ½ tsp cumin seeds * 400g chopped onion * 1 green/ red chilli – chopped * 6 curry leaves – chopped * 1kg lamb neck and knuckles * 1 tsp garlic and ginger * 1 ½ tsp salt * 1 tsp turmeric * 2 tsp ground coriander * 1 tsp ground cumin * ½ tsp chilli powder * ½ tsp black pepper * 2 tblsp lemon juice * Garnish with ½ cup fresh coriander Procedure: 1. Boil pearled whole wheat and channa dhal in water till soft. Liquidize and keep aside 2. Boil barley separately in water till soft, and keep aside 3. Heat oil, add cumin seeds, onion, chilli and curry leaves. Braise till onion is golden brown in colour 4. Add meat, salt, garlic and ginger and spices 5. Cook for about 15 minutes 6. Add liquidized wheat, channa dhal and barley 7. Cook on low heat for about 1 ½ hours, stirring occasionally...
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...RECIPE: Braised Meatballs The key to making these meatballs is to brown them first in a skillet and then braise them in a sauce of red wine and tomatoes. Serve them with crusty bread or spaghetti to sop up the sauce. SERVES 4 to 6 INGREDIENTS 10 oz. ground beef chuck or veal 10 oz. ground pork shoulder 2 oz. minced pork fat or unsmoked bacon 2 oz. prosciutto, minced 1 ¼ cups loosely packed flat-leaf parsley leaves, minced, plus more for garnish 2 tsp. dried oregano 1 ½ tsp. fennel seeds 1 tsp. crushed red chile flakes ½ tsp. ground cumin ¼ tsp. ground allspice 7 slices white bread, finely ground in a food processor Kosher salt and freshly ground black pepper, to taste ⅔ cup ricotta, drained in a strainer for 2 hours 2 tbsp. milk 3 eggs, lightly beaten 6 tbsp. extra-virgin olive oil, plus more for greasing ¼ cup dry red wine 4 cups canned tomato purée 1 cup beef or veal stock or water Grated parmesan, for garnish RELATED: See A Dozen Classic Cookie Recipes » INSTRUCTIONS 1. In a large bowl, combine beef, pork, pork fat, prosciutto, parsley, oregano, fennel seeds, chile flakes, cumin, allspice, and bread crumbs and season generously with salt and pepper. Using your fingers, mix ingredients until combined; set aside. In a medium bowl, whisk together ricotta, milk, and eggs; add to meat mixture and gently mix until incorporated. Chill for 1 hour. 2. Heat oven to 300°. Grease 2 rimmed baking sheets with oil and set aside...
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...الاسم بالعربية | الاسم بالفرنسية | الاسم بالانجليزية | الاسم العلمي (باللاتينية) | سـرديـــن | Sardines - Sarda | Sardine | Alosa Sardina , Clupea Sardina | البلشار (نوع يشبه السردين) | Pilchard -célan | Pilchard | ----- | نازلي | Colin - Lieu noir | Coal Fish | ----- | شـبـّـوط | Carpe | Carp | Cyprinus - Carpio | بوري/ بيّاح (اكثر من مئة نوع) | Muge - Mulet , Mullet | Mugil - Grey , Mulet | Mugil | تـُـن / تون/ طون | Thon | Tunny - Tuna | Thynnus , Alaionga | تون ابيض/ طون ابيض/ كنعد/ كعند | Thon Blanc Germon | White Tunny Fish | Thynnua Alaionga | سمك سليمان / سلمون | Saumon | Salmon | Salmo Saiar | تـَـروتة / اُطروط | Truite | Trout | Trutta | سمك موسى | Sole | Sole | Solea | رنـكــة | Hareng | Herring | Clupea | سمك الـفـرخ | Perche | Perch | Perca fluvatilis | غادُس/ غـُـدس/ غَيدس/ مورة | Morue - Gede | cod - codfish | Gadus | غادُس أسمر | Cabillaud | Cod | ----- | راقود | Platycéphale | Flathead | Platycephalus | قاروس/ قَروس | Bar - Loup Louvine Loubine | Sea Bass | Morone Labrax | لـُـخ / كـَـبيت | Loche D'étang | Pond Loach | Cobitis - Fossilis | صـَــنـْـدر | Sandre | Pike - Perch | Lucioperca , Lucioperca | سمك البنفسخ | Eperlan | Smelt | osmerus , Eperlanus | عـَــتوم | Ombre | Graylig | Thymallus , Thymallus | شـابـل | Alose | Allice Shad | Alosa | حـُـسْـرم/ حـُـمرور/ أبو عين | Priacantha | Catalufa Bigeeye | Priacanthus | كـمـهـة | Tanche | Tench | Tinca Tinca | بـُـنّـي / بـَـربيس | Barbeau Commun , Barbot | Barbel...
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...Entrées: Salade verte aux noix Salade tomates et oignons Salade de lentilles Salade de légumes grillés et parmesan Salade mozzarella fraîche, tomates grappes et coulis de basilic Salade de quinoa, betteraves rouges et Cranberry sec Salade au chèvre chaud et lardons Salade de saumon mariné et sésames grillés Melon et jambon de parme fumé Crabe du Nebraska, ciboulette et câpre frais, roquette sauvage Halloum frais grillé, salades de tomates et vinaigre balsamique Assiette de saumon fumé et câpres frais Carpaccio de bœuf, roquette fraîche et parmesan Plateau de charcuterie savoyarde Assiette de fromage (Beaufort d'Alpage) 14,000 15,000 16,000 19,000 20,000 21,000 22,000 28,000 21,000 42,000 18,000 25,000 23,000 32,000 35,000 Pizza au feu de bois: Flammeküeche gratinée 18,000 Pizza Margherita (sauce tomate, champignons, mozzarella) 16,000 Pizza Montagnarde (sauce tomate, fromage de chèvre, mozzarella, jambon de montagne) 23,000 Pizza Forestière (sauce tomate, lardons, mozzarella, champignons, œuf) 22,000 Pizza Pepperoni (sauce tomate, mozzarella, pepperoni) 21,000 Pizza Printanière (sauce tomate, mozzarella fraîche, roquette fraîche, tomate cerise) 21,000 Pizza Balik (crème fraîche, saumon fumé, oignons caramélisé, câpres frais) 25,000 Pizza Végétarienne (tomates, courgettes, aubergines, poivrons, mozzarella, artichauts) 20,000 Œufs au feu de bois Œufs Œufs et halloum grillés Œufs et confit de canard 14,000 18,000 20,000 95,000 98,000 130,000 195,000 45,000 58,000 45,000 40,000...
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...cooking food at a higher temperature to brown the surface of the food quickly. Baste– To moisten food during cooking with pan drippings, sauce, or other liquid, often with the help of a baster. Basting prevents foods from drying out. Blanch – To submerge foods in boiling water for just a few seconds, remove from the water, and refresh under cold water to stop the cooking process. Blanching is a gentle form of cooking used to loosen skins, firm flesh, and heighten color and flavor. Boil – To heat water until bubbling vigorously and also to cook food in water that is bubbling vigorously. Most often, foods should be poached instead of boiled, because boiling tends to dry out and break down food too much. See definition below for poaching. Braise – To cook in a small amount of liquid (also called stewing or pot roasting), rather than being submerged in liquid, as in boiling/poaching. Braising usually concentrates the food’s flavor in the surrounding liquid for the purpose of making a sauce or coating. Broil – To cook close to a direct heat source, such as a gas flame or an electric coil. Broiling cooks food in just a couple minutes with a nice browned exterior (especially good for tender steaks). Caramelize – To gently brown natural sugars and other compounds in foot over low heat to produce a more intense flavor. Aromatic vegetables, especially carrots and onions, and stew meats are often caramelized in a small amount...
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...Mama San’s menu is a travelogue of food finding and cooking in remote villages and vibrant cities around Asia. A lot of the recipes you see in here have come from amazing characters who lead extraordinary lives in one way or another, and who we respect for being such great teachers. So while you warm your bellies and palates with our wide food selection, allow your minds to wander with us into the heart of Asia. Love, Mama lunch menu Set Meals “Indian Tali” (V) Dahl makani/sambar curry/vardi doughnuts/ Lamb/chicken sheik kebab/vegetable pickle and yoghurt riata 80 Khanom Jihm (S) with minced fish somen, noodles, pickled mustard greens and fresh vegetables 80 Hainanese chicken/duck rice (S) with yellow bean dressing cucumber pickle ginger and chicken soup 80 “Thai Khao Gang” minced chicken with chili garlic long bean and holy basil served with fried egg steamed rice and choko shredded chicken soup 80 Asian Bites Lamb and pumpkin pot stickers with chili oil & black vinegar (S) 40 Steamed snapper dumplings with chili & black bean oil (S) 40 Beef and bamboo dumplings with chili and hot bean paste 40 La lot Vietnamese grilled mince pork belly wrapped in betel leaves 40 Pork and prawn siew mai with chili sauce & ginger vinegar 40 Thai fish cakes with sweet chili sauce & pickled cucumber (S) 50 Kachooris with yellow dahl, coriander & mustard seeds served with mint chutney & tamarind chutney 40 Steamed...
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...Notice générale d’installation et d’utilisation des inserts VE600, VE800 et VE1000 de Chazelles Route de Marthon 16380 CHAZELLES 05.45.23.50.50 05.45.23.53.09 www.Chazelles.com Cette notice contient 26 pages numérotées de 1 à 26. Elle doit être lue et suivie pour l’installation et surtout pour l’utilisation de l’appareil. Cheminées de Chazelles se garde le droit de modifier à tout moment la notice d’installation et d’utilisation. Les schémas et images ne sont pas contractuels, Cheminées de Chazelles se garde le droit de les modifier ou supprimer pour une meilleure compréhension. 1 Notice d’installation et d’utilisation. Tout droit de reproduction interdit. Septembre 2012 version 2.0 TAM Dimensions des inserts VE600 VE800 VE1000 2 Notice d’installation et d’utilisation. Tout droit de reproduction interdit. Septembre 2012 version 2.0 TAM 1) Mise en garde .............................................................................................. 5 2) Généralités .................................................................................................. 5 2.1 Conduit de fumée ................................................................................. 5 2.1.1 Généralités................................................................................. 5 2.1.2 Dimensionnement....................................................................... 6 2.1.3 Section du conduit de fumée .........................................................
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...axle 19. aye, eye, I 20. bail, bale 21. bait, bate 22. baize, bays 23. bald, bawled 24. ball, bawl 25. band, banned 26. bard, barred 27. bare, bear 28. bark, barque 29. baron, barren 30. base, bass 31. bay, bey 32. bazaar, bizarre 33. be, bee 34. beach, beech 35. bean, been 36. beat, beet 37. beau, bow 38. beer, bier 39. bel, bell, belle 40. berry, bury 41. berth, birth 42. bight, bite, byte 43. billed, build 44. bitten, bittern 45. blew, blue 46. bloc, block 47. boar, bore 48. board, bored 49. boarder, border 50. bold, bowled 51. boos, booze 52. born, borne 53. bough, bow 54. boy, buoy 55. brae, bray 56. braid, brayed 57. braise, brays, braze 58. brake, break 59. bread, bred 60. brews, bruise 61. bridal, bridle 62. broach, brooch 63. bur, burr 64. but, butt 65. buy, by, bye 66. buyer, byre 67. calendar, calender 68. call, caul 69. canvas, canvass 70. cast, caste 71. caster, castor 72. caught, court 73. caw, core, corps 74. cede, seed 75. ceiling, sealing 76. cell, sell 77. censer, censor, sensor 78. cent, scent, sent 79. cereal, serial 80. cheap, cheep 81. check, cheque 82. choir, quire 83. chord, cord 84. cite, sight, site 85. clack, claque 86. clew, clue 87. climb, clime 88. close, cloze 89. coal, kohl...
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...Résumé, définition et explications de la crise des subprimes 10/17/12 7:52 PM Tulipe Media Blog médias, agence, publicité 9 sites édités, 15 blogueurs, 7 clients depuis 2012 Accueil Publicité Services Portfolio Nous connaître Contact Résumé, définition et explications de la crise des subprimes Posté dans:Finance | By: David Galland | 18 septembre 2012 | 162 vues Accueil » Homepage » Finance » Résumé, définition et explications de la crise des subprimes Categories Annonces & Veille Blogging Buddypress Business Communication Corporate news Etudes Facebook Vous ne le saviez peut-être pas, mais pendant que vous étiez en train de vous « dorer la pilule » sur une plage, nous avons « célébré » le cinquième anniversaire de ce qui, espérons le, sera la pire crise économique du siècle. En effet, c’est le 9 août 2007 qu’éclatait, avec pertes et fracas, la bulle des « subprimes » aux Etats-Unis avec les conséquences que l’on connait. Cet Etats-Unis, anniversaire est une bonne occasion de jeter un coup d’œil dans le rétroviseur, afin comprendre comment on en est arrivé là et surtout de voir ce qui a changé en cinq ans. Finance Graphisme Médias sociaux RH SEO Vie pro Wordpress Subprimes : définition et résumé Les subprimes c’est trop génial ! C’est sans doute ce qu’ont dû se dire les banques américaines au milieu de la décennie précédente. En effet, la croissance du marché de l’immobilier était tellement formidable que les institutions financières...
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...Chinese Food-Eight Cuisines China, with a long history of 5000 years, makes a great contribution to the world in many aspects of which food is the most important one. During these five thousand years of development, Chinese food has a great achievement and many dishes are famous in all over the world. Chinese food paid attention to a lot of aspects such as nutrition, health care, diet treatment and cuisine aesthetics. Chinese cuisine is featured by diversified color, aromatic flavor and excellent taste, which bring us enjoyment of the five sense organs. The first is diversified colors. We usually choose many species of vegetables that are in different colors. Having several different colors of food in one plate can arouse people’s appetite. In preparation of food, we always add two or three ingredients with different colors as a decoration to the main course aiming to have a delightful and harmonious color combination to arouse our appetite. Compared to western food, Chinese food contains more seasonings such as soy sauce, sugar, vinegar and salt in gustatory sense. In the meantime, we have to put more flavors like ginger, garlic, cooking wine and sesame oil to make the dishes more delicious and fragrant in flavor. And the last but not the least, taste is the soul of food. In general, taste can be divided into five classes- hot, sweet, bitter, sour and salty. People in different regions prefer different one. Cuisine’s definition is a dish system possessing distinctive...
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...HERBS & SPICES HERBS & SPICES WHAT ARE HERBS? * Leaves of plants that lack woody stems. * Typically, the green, leafy part of the plant is used in cooking. * The plants are grown for their flavor and medicinal value. * Some define herbs as plants with healing properties. Herbs: Leaves, stems, and flowers of aromatic plants * Fresh: More aromatic; cleaner flavor * Dried: Stronger, but often harsher flavor; less expensive; crumbling lightly before use will release oils USING HERBS Fresh herbs *Ready to eat foods-add as early as possible to allow the flavor to be released *Cooked foods-add toward the end to prevent bitter flavors and burnt looking herbs Dried Herbs *Ready to eat foods-early in the cooking process *Cooked foods-early in the cooking process *If the recipe calls for fresh and you are using dried you need to ½ the amount. HISTORY As far back as 5000 BCE, Sumerians used herbs in medicine. Ancient Egyptians used fennel, coriander and thyme around 1555 BCE. In ancient Greece, in 162 CE, a physician by the name of Galen was known for concocting complicated herbal remedies that contained up to 100 ingredients. CULINARY HERBS Culinary herbs are distinguished from vegetables in that, like spices, they are used in small amounts and provide flavor rather than substance to food. Culinary herbs can come in two different forms. They can be in their natural state which is straight from the garden or bought in...
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...Universitatea “Dunărea de Jos” din Galați Facultatea de Litere Specializarea: Limba și literatura română – Limba și literatura engleză Limba engleză contemporană. Semantica Conf.dr. Mariana Neagu Anul III, Semestrul 2 D.I.D.F.R. UDJG Facultatea de Litere Contemporary English Language. Semantics Course tutor: Associate Professor Mariana Neagu Galați 2011 Contents 1. Introduction 1.1. Definitions and the beginnings of semantics 1.2. An overview of semantic studies 1.3. Study questions and exercises 5 5 5 10 2. The relationship between language, thought and reality 11 2.1. Extension and intension 2.2. Sign – sense – referent 2.3. Types of signs 2.4. Models of meaning 2.5 Study questions 11 12 13 14 16 3. Types and dimensions of meaning 3.1 Descriptive meaning 3.2 Non-descriptive meaning 3.3 Social meaning 3.4 Evoked meaning 3.5 Study questions and exercises 17 18 19 20 21 23 4. Sense relations(I):polysemy and homonymy 4.1. Semasiology and onomasiology- two basic approaches to the study of words and their senses 4.2. From word to concept: polysemy and Homonymy 4.3 Study questions and exercises 25 25 26 27 5. Sense relations (II): synonymy and antonymy 5.1. From concept to word: synonymy and antonymy 5.2. Study questions and exercises 31 31 34 6. Hierarchical sense relations: hyponymy and meronymy 6.1 Hyponymy 6.2 Meronymy 6.3 Study questions and exercises 39 39 40 42 7. Semantic organization 7.1. The lexicon...
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...Go to All About Homonyms | A | | a | very short little insignificant English word | | eh | an interrogative utterance | | | | | acts | things done | | ax | chopping tool | | | | | ad | short for advertisement | | add | short for addition | | | | | adds | performs additions | | ads | more than one advertisement | | adze | axe-like tool | | | | | ade | fruit beverage | | aid | to assist | | aide | an assistant | | | | | aerie | eagle's nest | | airy | breezy | | | | | aero | of aircraft | | arrow | slender, pointed shaft | | | | | affect | to change | | effect | result | | | | | ail | sick | | ale | beer | | | | | | | | air | stuff we breathe | | are | 1/100th of a hectare | | e'er | contraction of "ever" | | ere | eventually | | err | to make a mistake | | heir | one who will inherit | | | | | | aisle | walkway | | I'll | contraction of "I will" | | isle | island | | | | | all | everything | | awl | pointed scriber | | | | | allowed | permitted | | aloud | spoken | | | | | altar | raised center of worship | | alter | to change | | | | | an | a single instance | | Ann | a woman's name | | | | | ant | insect | | aunt | parent's sister | | | | | ante | preliminary bet | | auntie | sister...
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...i 1. Honey Yogurt Cheesecake Yield: 8 Ingredients: Yogurt "Cheese" * 2 cups (500 mL) 2% yogurt * 2 cups (500 mL) ricotta cheese (low-fat is fine) Crust * 2 cups (500mL) graham cracker crumbs * 1 tsp (5 mL) finely grated lemon zest * 1/4 tsp (1 mL) salt * 1/2 cup (125 mL) unsalted butter, melted Filling * 1 recipe Yogurt cheese * 1/4 cup (60 mL) honey * 1 x large egg * 1 tsp (5 mL) finely grated lemon zest * 1 tsp (5 mL) vanilla extract Topping * 1 1/2 cups diced fresh mango Directions: Yogurt "Cheese" 1. Prepare yogurt “cheese” a day before needed. Stir yogurt and ricotta together and place in a cheese cloth (or large paper coffee filter) in a strainer. Place strainer over a bowl, wrap loosely with plastic wrap and chill for 24 hours. Discard whey (liquid in bowl), and refrigerate yogurt cheese until ready to use. Crust 1. Preheat oven to 325 F (160 F). 2. Combine graham cracker crumbs, lemon zest, salt and melted butter and press into an ungreased 9-inch (22 cm) pie plate. Bake for 10 minutes, then cool while preparing filling. Filling 1. For filling, stir yogurt cheese with honey, egg, lemon zest and vanilla. Spoon into cooled pie shell and bake for 30 minutes. Cool to room temperature, then chill at least 4 hours before serving. Topping 1. Top with diced mango immediately before slicing. http://www.foodtv.ca/recipes/recipedetails.aspx?dishid=8956 2. Roasted Garlic Vegetable...
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...All-Purpose Flour "Maida" in Urdu - is a finely ground white wheat flour containing a moderate amount of protein; used for a wide variety of general baking and cooking. Allspice "Garam Masala" in Urdu - is a combination of rich and bitter whole spices that are dry roasted and then powdered. Some garam masalas can have up to 33 ingredients but the most common are bay leaves, cinnamon, cloves, green cardamoms and coriander seeds. Almond "Baadaam" in Urdu - An oval-shaped edible seed of the almond tree. Amaranth Leaves "Cholai" in Urdu - also known as "Chinese Spinach", are edible tender leaves and stems, rich in vitamins A and C, protein, folic acid, calcium and iron, and are considered as vegetable and are cooked like spinach. Aniseeds "Sounf" in Urdu - A liquorice-like seed that is used as a digestive. Similar to fennel seeds but not used as widely in cooking as in after dinner mints. Apricot "Khubaani" or "Jardalu" in Urdu - A yellow-orange fruit harvested from small trees. The fruit resembles a smaller version of a peach. It can be eaten whole with the pit removed, processed into juice or preserves. Apricots can be preserved through drying. Apricot "Khubaani" or "Jardalu" in Urdu - A yellow-orange fruit harvested from small trees. The fruit resembles a smaller version of a peach. It can be eaten whole with the pit removed, processed into juice or preserves. Apricots can be preserved through drying. Apple "Saib" in...
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