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تبليغ در ايران شف هزينه نيست ،سرمايه گذاريست :
- رستوران ها، فست فود ها و تالارها.هتلها
- کافی شاپ ها - هتل ها - قنادی ها،آبميوه فروشيها، بستنی فروشی ها - آموزشگاه ها ،موسسات،دانشگاه ها - آژانس های هواپیمایی - کارخانه های مواد غذایی.فروشگاه ها و شرکتها، وارد كنند گان.صادركنندگان - کارخانه های صنعتی فروشگاه ها وشرکتهای مرتبط و صنوف ديگر ارائه خدمات شرکت:
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- مشاوراه رايگان فقط ازطريق بخش پاسخ و پرسش سايت ميباشد.مشاوره حضوری با وقت قبلی امكان پذيراست تلفن 88775240
- تالار.فست فود.هتل، رستوران. کافیشاپ و دیگر صنفها با تظمین فروش بالا - آموزش ، شرح ظایف پرسنل ، ارائه منو ،آنالیزو قیمت گذاری - .اجرا چارت سازمانی.گزینش و تامین نیروی انسانی - طراحی آشپزخانه.تجهیزات کامل. اجرا دکوراسیون - برآوردهزینه..بازدیدازمحل وکارشناسی ازصفرتا صد فروشگاه ایران شف:
آموزشگاه صنایع غذایی گامهای آتيه :
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Shrimp Cocktail Recipe iranchef
Shrimp Cocktail Recipe Print OptionsPrint (no photos)Print (with photos) If you are using frozen shrimp, the safest way to defrost them is in a bowl of ice water in the refrigerator. I like to buy tail-on, shell-on, deviened shrimp. Of course, use what you can find at the markets. Ingredients For the shrimp: 2 tablespoons Old Bay Seasoning 1 lemon, halved 1 teaspoon granulated garlic 1 clove garlic, finely minced 1/2 teaspoon chili powder 1 teaspoon salt 24 extra large tail-on raw shrimp (more if you are using smaller shrimp) For the cocktail sauce: 1/2 cup Heinz chili sauce* 1 cup ketchup 1 tablespoon horseradish 1 dash Worcestershire sauce Juice of 1/2 lemon 1/2 teaspoon Tabasco 1/2 clove garlic, finely minced 1 tablespoon cilantro, chopped * The chef specifically recommends Heinz chili sauce – it’s not very spicy and has a nice sweet taste. If you use other type of hot chili sauce, just start with a couple tablespoons first, then taste and adjust. Method 1 To prepare the cocktail sauce, mix all the cocktail sauce ingredients together in a medium bowl and refrigerate until ready to serve. 2 Have a large bowl of ice water ready and set near the sink. To a 8-quart pot of water, add the Old Bay, lemon, granulated garlic, garlic, chili powder, and salt. Bring to a boil. Add the shrimp to the pot and when the water returns to a boil, the shrimp should be done! The shrimp should be bright pink. 3 Immediately drain and place the shrimp into the ice bath to cool for 2 minutes. Peel the shrimp (leaving the tail-on.) Drain and serve with the cocktail sauce. Pasta and Bean Casserole Ingredients 1 (16 ounce) package seashell pasta 2 tablespoons olive oil 1 medium onion, peeled and diced 3 cloves garlic, minced 1/2 green bell pepper, chopped 1/2 red bell pepper, chopped 1 jalapeno pepper, minced (optional) 1 (14.5 ounce) can diced tomatoes with juice 1 (15 ounce) can garbanzo beans 1 teaspoon basil 1 teaspoon dried oregano 1 teaspoon ground paprika 1 teaspoon ground cumin 1 teaspoon ground coriander salt to taste black pepper to taste 1/2 cup shredded mozzarella cheese Directions 1.Preheat oven to 350 degrees F (175 degrees C). Oil a 9x13 inch baking dish. 2.Bring a large pot of lightly salted water to a boil. Cook pasta in boiling water for 8 to 10 minutes, or until al dente. Drain. 3.Heat olive oil in a skillet over medium heat. Cook onion in oil until soft, then add garlic and red and green peppers. Stir in jalapeno, if desired. Continue cooking for 2 more minutes. Stir in tomatoes and garbanzo beans. Season with basil, oregano, paprika, cumin, coriander, and salt and pepper. Simmer with 5 minutes. Remove from heat, and stir in pasta. Transfer to prepared baking dish, and top with cheese. 4.Bake in preheated oven for 30 to 40 minutes, or until cheese is melted and bubbly. |
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