Sentences with phrase «food in serving dishes»

we get out the cheapo china that I got from my aunt's house, a table cloth that is too short for our 9 ″ table and actually put our food in serving dishes.

Not exact matches

The popularity of the traditional Asian shared dish, offering cost - conscious diners healthy, homegrown fare — slivers of meat and vegetables served in a broth — is giving McDonald's, Yum Brands and others a run for their money in China's $ 174 billion fast food market.

This includes using less meat in recipes (for example: buy two pounds of ground beef and divide it into three servings to use in recipes that call for one pound of beef), giving our cats a spoonful of wet food as a treat instead of an entire can, using dish towels instead of paper towels in most situations, etc..

She knows that tasty food does not need to be fussy or complicated or take an entire afternoon to prepare and that often the best dishes are the happy accidents discovered as you try to find yet another way in August to serve zucchini.

We serve organic chicken and salmon as sides in our deli, don't use superfoods and don't serve green salads — we have interesting, creative dishes that celebrate natural food in a non judgemental way, which is exactly what we're about.

Some of my favorite food from my travels would be Swiss Bircher Muesli served at a guesthouse in a small village near Konstanz, Portuguese pastéis de natas from Pastelaria Aloma in Lisbon (or Café Galao in Berlin) and attiéké, a side dish originally from Côte d'Ivoire, made from grated and fermented cassava.

Dishes are served not only with it, but atop it, and it is used to scoop and pick food up in lieu of silverware.

I love using a Thermos to keep food warm until lunch time so keep that in mind with the dishes that would be best served hot or warm.

I got the idea for the sauce from Lindsay's new cookbook — her almond sauce though (for 2 servings) calls for 1/2 a cup of sesame oil (I need to ask her if that is right, because that's a lot of oil and sesame oil can be very overpowering) which would have meant the sauce in her dish would be 17 points per serving, without the food included.

It has ALWAYS been about the food in my family and we serve some very traditional dishes at holidays and birthdays.

Like many, I want to feed my family healthy foods with limited grains, but find myself in a rut on how to serve up delicious grain - free dishes day after day.

Clear tempered - glass lids let you see food while it's cooking and are oven safe, so you can finish covered dishes in the oven or keep them warm until ready to serve

Likewise, all dressings, marinades, sauces etc... will be prepared beforehand in the food processor, then be combined with whatever dish I am serving at meal time.

First, place your potato salad or other cold food, in the dish that you are going to serve it in.

Served in small portions, this provides a great burst of color and flavor to the plate and goes just as well with spicy dishes as it does with comfort foods.

I'd love to make them more often but it quickly in to a lot of extra dishes and time to wash to haul out the food processor each day... I'm thinking a pre-made batch would work, but was wondering if the banana soft serve would turn brown or start to taste funny.

It would have never occurred to me to serve such a dish for breakfast, but there it was: a rather dark (almost black) heap of nondescript something with bits of mushrooms and onions in it, in the middle of all the other breakfast foods.

It's restaurant quality food served in the comfort of your own home with a chef who spends time explaining each of the dishes to you and tailoring the menu to the requirements of your guests.

It is generally observed as a side dish, served along with poultry or sea food or stuffing in many recipes.

«People 158 food and drink • winter 2009 • www.fooddrink-magazine.com << Pacini's 26 locations in Quebec serve authentic Italian dishes, and some of those locations feature grocery stores specializing in Italian products such as olive oils and pesto.

When April Bloomfield and Ken Friedman (of New York's the Spotted Pig and The Breslin, among other notable spots) took over this storied San Francisco dive bar, they kept its tattered soul intact while introducing a menu of rustic, modern Italian dishes — the first food served there in decades.

This recipe yields 15 latkes, 2 1/2 inches in diameter Recipe Type: Side Dish, Main Dish Prep time: 20 mins Cook time: 15 mins Total time: 35 mins Serves: 4 Ingredients 6 medium potatoes 1 small onion, peeled and quartered 2 large eggs 1/4 cup unbleached white flour (or matzo meal) 1/2 teaspoon salt pinch of baking powder freshly ground black pepper to taste vegetable oil for frying sour cream Instructions Grate the potatoes in a food processor or on the largest grating side of a hand grater.

Kristen Murray of Måurice had a strategy for serving a memorable dish: «We wanted to serve something light, something that would brighten people's palates in the midst of all this food.»

Since he believes that white wine cuts the heat, he advises that the wine should be low in alcohol so it can be consumed in great quantities without discomfort.Roy Andries de Groot has studied the problem of what wines to serve with fiery foods and advises, «My theory of the successful marriage of wine with these cuisines is to know (and separate) the gentle dishes, the spicy dishes, and the fiery dishes.

Served in a fun, colorful atmosphere, with a wide range of flavor combinations to choose from and accompanied by a host of tasty comfort - food side dishes, Da Lobsta's sandwiches are delicious and satisfying for people who want to move beyond hamburgers and sub sandwiches and still enjoy a very casual meal.

And if the food is to be served hot, heat the hot food to as high a temperature as possible and then wrap the dish in heavy aluminum foil before placing in an insulated container.

Dishes are served family - style, built on the idea that all guests are to share in the MR CHOW experience in food and ambiance.

But few people outside the local Korean community are familiar with any Korean foods beyond pungent cabbage kimchi and grilled beef bulgogi, the two most popular dishes served at Korean restaurants in the West.

A very popular dish that is served in warmer weather and is a common French picnic food.

The staff and servers are dressed in traditional garb, and the food and drinks are served in tin dishes and cups.

It's a shame they can't replace the mysterious chicken lumps served in Chicago Public Schools, where one dish of the Zullo's snack could pay food costs for seven lunches.

A few months ago I saw a study that showed schools can save money — even when you add in dish washing — by dishing out food instead of serving prepackaged items.

When I was hired into my district, in the early eighties the food was amazing: soul food for the most part but it was served on actual dishes with silverware.

Ingredients: • 1 pound pasta (of your choice, gluten free works well with this recipe) • 2 small acorn squash • 2 Tbsp olive oil • 1 medium onion • 1/3 cup fresh basil — washed and chopped • 1 tsp salt • 1 Tbsp coconut oil • 1 cup soft goat cheese • 1 - 2 Tbsp rice milk (original and unsweetened) Please note: the last 3 ingredients can be replaced with one cup of heavy cream if cow dairy is not a concern for your family Instructions: • Cut squash in half and onions is quarters, drizzle with olive oil • Place squash cut side down in a baking dish, surround with the onions and cover with aluminum foil • Bake at 400o for 30 - 40 min or until the squash is tender • Cook the pasta according to package directions • In a small sauce pan melt coconut oil, add goat cheese and allow to melt — stirring consistently • Add rice milk until desired consistency • Remove the squash flesh from the skin and place the flesh in the food processor with the onion, salt and basil — puree until smooth • Slowly add the melted goat cheese mixture while continuing to puree until you have a smooth sauce • Toss the squash / cheese mixture with the pasta and serve this delicious healthy kids mein half and onions is quarters, drizzle with olive oil • Place squash cut side down in a baking dish, surround with the onions and cover with aluminum foil • Bake at 400o for 30 - 40 min or until the squash is tender • Cook the pasta according to package directions • In a small sauce pan melt coconut oil, add goat cheese and allow to melt — stirring consistently • Add rice milk until desired consistency • Remove the squash flesh from the skin and place the flesh in the food processor with the onion, salt and basil — puree until smooth • Slowly add the melted goat cheese mixture while continuing to puree until you have a smooth sauce • Toss the squash / cheese mixture with the pasta and serve this delicious healthy kids mein a baking dish, surround with the onions and cover with aluminum foil • Bake at 400o for 30 - 40 min or until the squash is tender • Cook the pasta according to package directions • In a small sauce pan melt coconut oil, add goat cheese and allow to melt — stirring consistently • Add rice milk until desired consistency • Remove the squash flesh from the skin and place the flesh in the food processor with the onion, salt and basil — puree until smooth • Slowly add the melted goat cheese mixture while continuing to puree until you have a smooth sauce • Toss the squash / cheese mixture with the pasta and serve this delicious healthy kids meIn a small sauce pan melt coconut oil, add goat cheese and allow to melt — stirring consistently • Add rice milk until desired consistency • Remove the squash flesh from the skin and place the flesh in the food processor with the onion, salt and basil — puree until smooth • Slowly add the melted goat cheese mixture while continuing to puree until you have a smooth sauce • Toss the squash / cheese mixture with the pasta and serve this delicious healthy kids mein the food processor with the onion, salt and basil — puree until smooth • Slowly add the melted goat cheese mixture while continuing to puree until you have a smooth sauce • Toss the squash / cheese mixture with the pasta and serve this delicious healthy kids meal

In 2000 NASA engineered a bit of goldfish meat as a possible food for astronauts on marathon journeys, and in 2003 a group of Australian artists with a background in tissue engineering served tiny portions of petri - dish muscle (drowning in sauce to avoid the flavor question) to an invitation - only dinner partIn 2000 NASA engineered a bit of goldfish meat as a possible food for astronauts on marathon journeys, and in 2003 a group of Australian artists with a background in tissue engineering served tiny portions of petri - dish muscle (drowning in sauce to avoid the flavor question) to an invitation - only dinner partin 2003 a group of Australian artists with a background in tissue engineering served tiny portions of petri - dish muscle (drowning in sauce to avoid the flavor question) to an invitation - only dinner partin tissue engineering served tiny portions of petri - dish muscle (drowning in sauce to avoid the flavor question) to an invitation - only dinner partin sauce to avoid the flavor question) to an invitation - only dinner party.

Simple measures to help preserve memory and mental acuity are at hand: Consume less added sugar, less saturated fat, and fewer calories; get 30 - 40 minutes of cardio at 70 % of your maximum heart rate most days a week; chow down on 8 - 10 servings of foods rich in anti-oxidants (think a rainbow of richly hued fruits and veggies), eat more turmeric (yummy in egg dishes and soups, or on veggies)-- even take a 200 mg ibuprofen daily (check with your own doc first).

Pare portions Everything from beverages to bagels is two to five times bigger today than in the 1970s, says New York University nutrition professor Lisa Young, PhD, author of Portion Teller, who has studied the servings dished up in restaurants and by food companies.

«In situations where you're seeing food sequentially, you take 11 percent more of the first food you're served than subsequent dishes,» says Wansink.

Kimchi is a staple in Korean food and is often served as a side dish at every meal.

Instead of dining family - style at meal time, I keep the food on the stove or in serving dishes in the kitchen away from the table.

The Zio experience in Portadown is one that serves up a fantastic range of Mediterranean food and Italian dishes.

As well as plenty of pubs and great bars by the river perfect for a sneaky pint or glass of bubbly in the sunshine, its restaurants and street food stalls specialise in dishes from across the whole world, all of which serve food to die for!

Add to that the detail she puts into drawing food in her manga, the very specific dishes her characters serve, and the way she takes the time to label the dishes she draws, and I don't think there's any doubt about this facet of Yoshinaga's personality.

The Bottom Sniffer can be served any way your furkid likes — in a water dish, or drizzled over his food — and because the tasty stuff is considered a treat, Fido should not get more than one bottle a day.

In addition keep the area around the dish where the dog food is served clean.

Dry dog food also costs less per serving and can be left in a pet's feeding dish all day, unlike canned.

Drain excess water and place in Healthy Herp ® Stepping Stone ™ or serve in food dish.

However, food and the dishes it is served in go hand in hand, and manufacturers of pet feeding and watering products say retailers should put as much focus into this category as they do the food aisle.

As with many immigrant populations, it's the food and drinks of the culture that has had the biggest impact: western Sydney in particular is dotted with restaurants serving traditional Lebanese banquets and signature dishes like fattoush and flatbreads.

Our food and beverage offerings include Layang Layang which serves a delicious selection of Southeast Asian cuisine; Nyala Beach Club & Grill serves light meals in the day while at night transforms into a sophisticated poolside dining venue serving Mediterranean cuisine featuring predominantly dishes from Eastern Mediterranean and Southern Europe.