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Chicken On a Sticks!
Colorful Chicken Marinated Sticks & Chicken Shashlik Sticks With BBQ Flavor, Delicious With Ketchup :D
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20110403UKA Ukraine and Tschernobyl. Hotel Tschernobyl dining room 25 years after the nuclear disaster. Touching attempt to make the dining room more hospitable. I walked past the kitchen where they were cutting up an entire pig. Wanted to take a picture but they slammed the door on me. @esspress #tschernobyl #radioactive #hotmeals #welcomehome #diningroom #art #Urban #Idylls #184 #urbanidylls #photography #instagram #street www.hughes-photography.eu www.flickr.com/photos/michael_hughes www.monochrome.photos www.hughes.berlin
Steamed greens, marinated tofu, seasonal roasted vegetables, toasted seeds and sprouts, rice vermicelli with a sweet and spicy tomato sauce.
Heartwood Restaurant- Quinpool Road, Halifax, Nova Scotia.
DESCRIPTION
Single-serving pies of chicken and veggies are topped with refrigerated crescent dinner-roll crusts in this scrumptious and easily prepared home-baked entrée.
INGREDIENTS
1 1/2 cups frozen peas and carrots
1 cup cubed (1/2 inch) cooked chicken or turkey
1 cup refrigerated cooked diced potatoes with onions (from 20-oz bag)
1/4 cup milk
1/2 teaspoon dried thyme leaves
1 can (10 3/4 oz) condensed cream of chicken soup
1 can (4 oz) Pillsbury® refrigerated crescent dinner rolls
1 egg
1 tablespoon water
1/8 teaspoon dried thyme leaves
DIRECTIONS
1. Heat oven to 400°F. In 2-quart saucepan, mix peas and carrots, chicken, potatoes, milk, 1/2 teaspoon thyme and the soup. Heat to boiling over medium-high heat, stirring occasionally. Divide mixture evenly among 4 ungreased 10-oz custard cups.
2. Unroll dough; separate into 4 triangles. Place 1 dough triangle over each custard cup.
3. In small bowl, mix egg and water. Brush mixture over dough. Sprinkle 1/8 teaspoon thyme over dough. Bake 11 to 13 minutes or until crusts are golden brown.
High Altitude (3500-6500 ft): No change.
The first fried breakfast that I have had for months. An English breakfast or whatever you want to call it is always a lovely treat for me
Senior Airman Isiah Crosby, crew chief, 349th Aircraft Maintenance Squadron, demonstrates the versatility of in-flight cooking in the galley of a C-5B Galaxy during a Pacific channel mission, Aug. 12, 2014. Good nutrition and hydration keep aircrew and maintainers at peak efficiency on the long duty days and dynamic schedules required for trans-oceanic mobility flights. (U.S. Air Force photo by Lt. Col. Robert Couse-Baker/Released)
After 85 Years of Serving Regular American Food, Nichols Lunch has Closed Forever! It may not look like much to everyone, but for the people of Kansas City, this is like the Death of Elvis Presley and John Lennon! It hurts, and the masses are hungry!
Patricia and Julie serving hot lunches to locals.
For more information about the Community Center of St Bernard visit www.ccstb.org
a European breakfast which includes produce from, Scotland, England, France, Italy, Germany, Hungary and with influence from Northern Ireland. Need I say more?
DSC01896_DxO-1
Our AmeriCorps team serves a hot lunch to hurricane survivors in St Bernard Parish.
For more information about the Community Center of St Bernard visit our website, www.ccstb.org
I made these delicious spiced pancakes with apple syrup, butter and topped with whipped cream. Served with a side of crispy bacon.
Volunteers serve lunch to hurricane survivors at the Community Center of St Bernard.
For more information about the Community Center of St Bernard visit our website, www.ccstb.org
Our new chef Brian cooking up some food for our clients.
For more information about the Community Center of St Bernard visit www.ccstb.org
My wife is an excellent cook, last night she prepared a dinner of roast pork tenderloin, potato, carrots and sauteed asparagus.
The "real" business class meal tray on our flight from Riga to Berlin. This time the catering had uplifted enough meals so we enjoyed a delicious hot chicken meal with warm rolls and a nice dessert and a cream cheese specialty as a side dish.
The Air Baltic Business Class product is simply fantastic! We enjoyed to great flights, both on time or arriving even too early! The seat comfort was very pleasant since Air Baltic keeps the center seat empty, the configuration in Business therefore is just two by two compared to three by three in economy.
After boarding, the very friendly crews greeted us with a choice of pre-take-off drinks: Sparkling wine, orange juice or water. Excellent! We were offered some english newspapers and even a german magazine on the flight to Berlin while other passengers were offered local newspapers. Shortly after take off they continued their excellent service by offering a hot towl! We were asked our choice for drinks to accompany our meal and after the meal service they offered tea or coffee. We were asked if we'd like a stronger drink to accompany the coffee and I opted for Bailey's while Jelle chose a Cognac. Air Baltic excelled even in such little things: the glass for Jelle's cognac was even warmed up! Fantastic detail and all offered with friendly, warm smiles!
I can only highly recommend Air Baltic and their Business Class - excellent friendly ontime service!
Children in Kiev, receiving a free, hot meal on a kitchen bus. In August 2000 I travelled to Ukraine with a Norwegian humanitarian aid organisation.
Homeless Navy veteran Vincent Sisneros gets his hair and beard trimmed up Nov. 6 during the 24th Annual Homeless Veteran Stand Down at the Colorado Army National Guard Armory in Denver. Close to 500 veterans received haircuts, hot meals, warm clothing as well as legal services and job and housing referrals through the one-day event. Stand Down is a military term that means a temporary stop of offensive military action in order to focus attention to one particular issue. (Marla R. Keown/Aurora Sentinel)
Guess what's for lunch today, kids? She must have husked many, many coconuts over the years and she still has all her fingers. The students attending the Higher Primary School, near Krishnarajpet in Karnatika, receive a hot meal each day, cooked by a team of local women.
Kate shows off some biscuits she just made for our hot meals program.
For more information about the Community Center of St Bernard visit www.ccstb.org
AAR provides a hot meal for evacuees. Delivering beef stew to more than 400 people at Utatsu Junior High School, which is being used as an evacuation center. (Minami-Sanriku Town, Miyagi Prefecture.)
Association for Aid and Relief, Japan (AAR JAPAN) is a non-governmental organization providing assistance to refugees and internally displaced persons, emergency assistance, assistance to persons with disabilities, mine action, action against infectious diseases such as HIV/AIDS, and public awareness campaigns.
AAR JAPAN began its relief activities two days after the earthquake and tsunami struck Japan.
Direct Relief has been providing support to AAR JAPAN , including cash grants to fund earthquake, tsunami, and nuclear disaster relief and recovery efforts.
More than a dozen deadly wildfires are burning across California, threatening residents, homes and businesses, and the American Red Cross is working alongside partners to provide shelter, food and comfort for people forced to leave their homes with little notice. Napa Valley College and CrossWalk Church are the ones of the many providing shelter services to help evacuees from the regions.
American Red Cross Photographer | Ken Chan
It's what, the ninth day of our horrendous heat wave? And once again, I have proven that I am insane by turning on the oven...to heat up these batter-fried mushroom thingies for lunch. I have a weakness for many batter-fried food products. And I'm going to turn the oven on again later...to bake a batch of "Welcome Home" BBQ Tofu for the husband.
A small platter (build-your-own) with mini chicken pies, cheese-tomato cocktail sticks, salami & cream cheese cones, roast beef and ghurkin rolls and cold meat & olive rolls
© Food Dish Meal Café Fleur Restaurant Angeles City Pampanga Philippines – Philippinen Asien © All rights reserved. Image fully copyrighted. All my images strictly only available with written royalty agreement. If interested, please ask. © Alle Rechte vorbehalten. Alle meine Bilder generell nur mit schriftl. Honorarvereinbg. Bitte ggf. fragen. ©
U.S. Air Force Senior Airmen Reggie Barnes and Nekyria Brown, foreground, both assigned to the South Carolina Air National Guard's 169th Services Squadron at McEntire Joint National Guard Base, S.C., setup a serving rack for a Single-Pallet Expeditionary Kitchen, SPEK, in preparation to serve hot meals to fellow Airmen during a two-day operational readiness exercise, Mar. 6, 2020. The ORE tests the169th Fighter Wing’s ability to perform its mission while operating in a conventional threat environment. (U.S. Air National Guard photo by Senior Master Sgt. Edward Snyder, 169th Fighter Wing Public Affairs)
© Food Dish Meal Café Fleur Restaurant Angeles City Pampanga Philippines – Philippinen Asien © All rights reserved. Image fully copyrighted. All my images strictly only available with written royalty agreement. If interested, please ask. © Alle Rechte vorbehalten. Alle meine Bilder generell nur mit schriftl. Honorarvereinbg. Bitte ggf. fragen. ©
U.S. Air Force Senior Airman Reggie Barnes, assigned to the South Carolina Air National Guard's 169th Services Squadron at McEntire Joint National Guard Base, S.C., assists with the setup of a Single-Pallet Expeditionary Kitchen, SPEK, in preparation to serve hot meals to fellow Airmen during a two-day operational readiness exercise, Mar. 6, 2020. The ORE tests the169th Fighter Wing’s ability to perform its mission while operating in a conventional threat environment. (U.S. Air National Guard photo by Senior Master Sgt. Edward Snyder, 169th Fighter Wing Public Affairs)
A yummy platter with spring rolls, tuna mayo pitas, chicken nuggets, meatballs, sausage rolls, samoosas, lemon pepper wings, cheese & onion pitas, riblets, spinach and feta pastries and cocktail sausages
Senior Airman Isiah Crosby, crew chief, 349th Aircraft Maintenance Squadron, demonstrates the versatility of in-flight cooking in the galley of a C-5B Galaxy during a Pacific channel mission, Aug. 12, 2014. Good nutrition and hydration keep aircrew and maintainers at peak efficiency on the long duty days and dynamic schedules required for trans-oceanic mobility flights. (U.S. Air Force photo/Lt. Col. Robert Couse-Baker)
Peace Boat has been delivering hot meals to people living in and outside of shelters since the earthquake and tsunami, and reports that in Ishinomaki, While governmental agencies are providing meals, NGOs have been asked to fill the gap. Peace Boat provides hot meals on days when there is a need. Peace Boat staff will work with the community to renovate a commercial kitchen closed by tsunami damage, fixing or replacing equipment and hiring a local chef and cooks.
Direct Relief granted funds to Peace Boat, a Japan-based nongovernmental organization.