The document outlines the development process for children's recipe cards, including multiple draft designs for the front and back of the cards and final recipes selected for the first 8 cards. Sample recipes include sesame noodles, grilled mozzarella sandwiches, chickpea burgers, and classic lasagne. Flat plans and mood boards were created to guide the design process.
This document provides recipes for several Korean dishes:
- Dak bulgogi, a Korean BBQ chicken marinated in soy sauce, brown sugar, and sesame oil and pan fried.
- Gyeran mari, a Korean rolled omelette made with eggs, scallions, and carrots that is folded over itself while cooking.
- Gungjung tteokbokki, a rice cake dish served with beef, mushrooms, vegetables, and a sauce of soy sauce, sugar, sesame oil, and garlic.
The document contains Craig Cassidy's work on creating recipe cards with a Mexican theme. It includes draft flat plans and style sheets for the cards, evaluating different designs and image/font choices. The final sections provide the completed style sheet with selected images, colors and fonts. It also includes a final flat plan layout. The document concludes by listing the source recipes that will be used from various Mexican cooking websites.
This document contains a student's work on creating recipe cards. It includes several flat plans or layout designs for the cards, with notes on keeping information from being too cramped. It also includes style sheets for different cuisine types outlining images, fonts, and color schemes. Finally, it provides the full text of several recipes for Mexican and Mexican-inspired dishes that could be included on the cards. The focus is on designing visually appealing and information-dense recipe cards.
This document contains a summary of a fusion cooking e-book. It includes [1] definitions and descriptions of fusion cooking, [2] an introduction to the variety of fusion recipes included in the e-book, and [3] several sample fusion recipes such as Baby Corn and Kale Angoor, Apple Crepe with Cinnamon Ice Cream, and Quinoa Applesauce Cake. The goal is to provide ideas and inspiration for creating unique dishes that blend different culinary styles.
These summaries provide the key details about grilling steaks with a garlic-based marinade and recipes for beef stew and cranberry meatballs:
1) A garlic-based marinade containing olive oil, lemon juice, Worcestershire sauce, and pepper is used to flavor New York strip or ribeye steaks before grilling.
2) A recipe for beef stew includes beef cubes browned and simmered in oxtail soup mix and water along with carrots, potatoes, and mixed vegetables.
3) Cranberry meatballs made with ground beef and pork combined with eggs, breadcrumbs, parsley, Worcestershire sauce and seasonings are baked and can be frozen for later use in gravy or dishes.
Fitness Recipe Book- Eat Better, Be HeathyAegonLife
You can't control everything in life but you can control what you can put in your body. Eat better, be healthy with these simple and easy to make recipes.
This document provides recipes for several Korean dishes:
- Dak bulgogi, a Korean BBQ chicken marinated in soy sauce, brown sugar, and sesame oil and pan fried.
- Gyeran mari, a Korean rolled omelette made with eggs, scallions, and carrots that is folded over itself while cooking.
- Gungjung tteokbokki, a rice cake dish served with beef, mushrooms, vegetables, and a sauce of soy sauce, sugar, sesame oil, and garlic.
The document contains Craig Cassidy's work on creating recipe cards with a Mexican theme. It includes draft flat plans and style sheets for the cards, evaluating different designs and image/font choices. The final sections provide the completed style sheet with selected images, colors and fonts. It also includes a final flat plan layout. The document concludes by listing the source recipes that will be used from various Mexican cooking websites.
This document contains a student's work on creating recipe cards. It includes several flat plans or layout designs for the cards, with notes on keeping information from being too cramped. It also includes style sheets for different cuisine types outlining images, fonts, and color schemes. Finally, it provides the full text of several recipes for Mexican and Mexican-inspired dishes that could be included on the cards. The focus is on designing visually appealing and information-dense recipe cards.
This document contains a summary of a fusion cooking e-book. It includes [1] definitions and descriptions of fusion cooking, [2] an introduction to the variety of fusion recipes included in the e-book, and [3] several sample fusion recipes such as Baby Corn and Kale Angoor, Apple Crepe with Cinnamon Ice Cream, and Quinoa Applesauce Cake. The goal is to provide ideas and inspiration for creating unique dishes that blend different culinary styles.
These summaries provide the key details about grilling steaks with a garlic-based marinade and recipes for beef stew and cranberry meatballs:
1) A garlic-based marinade containing olive oil, lemon juice, Worcestershire sauce, and pepper is used to flavor New York strip or ribeye steaks before grilling.
2) A recipe for beef stew includes beef cubes browned and simmered in oxtail soup mix and water along with carrots, potatoes, and mixed vegetables.
3) Cranberry meatballs made with ground beef and pork combined with eggs, breadcrumbs, parsley, Worcestershire sauce and seasonings are baked and can be frozen for later use in gravy or dishes.
Fitness Recipe Book- Eat Better, Be HeathyAegonLife
You can't control everything in life but you can control what you can put in your body. Eat better, be healthy with these simple and easy to make recipes.
The document provides recipes for several Indian dishes:
1) Paneer Kalia which includes cottage cheese or paneer, potatoes, onions, turmeric, ginger paste, oil, yogurt, bay leaves, and garam masala paste. The paneer is fried and added along with potatoes to a sauce made from the other ingredients.
2) Bandhakopi which is a cabbage and potato dish made with sliced cabbage, diced potatoes, oil, turmeric paste, chili paste, cumin paste, coriander paste, and ginger paste.
3) Additional recipes are provided for Indian-Spiced Chicken and Potato Salad, Roasted Vegetable Lasagna, and other meals. Detailed instructions are given for
This document contains recipes for several Korean and breakfast dishes. It includes recipes for gyeran jjim (egg custard), janmyeonchibokkeum (dried anchovies), maeun eomuk bokkeum (spicy fish cakes), baked mac and cheese, crispy breakfast pita, breakfast pizza, PW's breakfast burrito, breakfast potatoes, and cornflake-crusted French toast with bananas. The recipes provide lists of ingredients and step-by-step instructions for preparing each dish.
This document provides information about the production team and publishing details for a cookbook titled "Cooking step by step". It lists the senior editor, designers, art directors, photographers, home economists, recipe testers, pre-production and senior producers, jacket designers, managing editors, art directors, publishers, and copyright and publishing information. It also provides a website for more information about the publisher, DK Books.
15 Mango Recipes - Traditional Indian recipes for both raw and ripe mangoesGeeta Subramanium
Mangoes have been almost universally accepted as the most delectable and gratifying of all fruits. They are also unique, because they are among just a handful of fruits that are consumed both raw and ripe, like banana, jackfruit, papaya, etc.
I have presented some venerated, traditional Indian recipes for both raw and ripe mangoes. The recipes are pan Indian and do not belong to any one state. They are all easy to prepare, and with the exception of a couple of recipes, are not time - consuming. Do use good quality mangos to get the best results.
I hope you have as much fun as I did while preparing these recipes. The appreciation from friends and family who taste the dishes is always very encouraging.
This document contains recipes for several dishes:
1) A pork chop dish where pork loin steaks are breaded and deep fried, then served with cabbage and sauce.
2) A chicken barbecue recipe where chicken parts are grilled with barbecue sauce over several hours.
3) A chicken skewer dish involving marinating and grilling chicken chunks on skewers, served with a creamy tomato sauce.
4) Additional recipes include broccoli rabe pasta, pesto chicken pasta, shrimp and chile oil pasta, and strawberry cupcakes. Instructions for each recipe are provided in detail with lists of ingredients and steps.
Barbecue (sometimes abbreviated ”BBQ”) is an ancient form of cooking large pieces of meat or poultry. The method is simple, but is often confused with other cooking techniques - especially grilling.
The document provides details for a restaurant menu including dishes like steak tartare, salmon gravlax, and chocolate cake. It also includes the week's work schedule, standard recipes, and a manager's checklist of tasks to complete to prepare the kitchen for service. Diagrams are presented to illustrate plating designs and the kitchen floor plan and workflow.
The document provides a recipe for Tonkatsu (breaded pork cutlets) that includes the following main steps:
1) Score and season pork chops, then dredge in flour, egg, and breadcrumbs and refrigerate.
2) Deep fry the breaded pork until cooked through and golden brown.
3) Serve the pork cut into strips with shredded cabbage and tonkatsu or barbecue sauce for dipping.
The document provides recipes for various types of pies, including sweet pies, savory pies, and pizza recipes. It includes an index listing the different pie and pizza recipes available on the site. The recipes are organized into sections for different types of pies and pizzas, with individual recipes providing lists of ingredients and instructions for preparation.
Tripti enjoys cooking as her hobby and shares her passion through her website, Tashi Cuisine. She loves experimenting with new recipes for her family, testing dishes repeatedly until satisfied with the results. Through her website, Tripti aims to share her cooking skills and recipes in an easy manner. The document includes several recipes for dishes like Kadai Gravy, Smiley Potato, Mango Halwa, Kheer, and Dahi Kabab.
This document contains recipes for traditional Greek dishes that could be part of a Comenius project between Nursery Rizario School in Trikala, Greece (2012-2014). It includes recipes for Moussaka, Gemista (stuffed peppers and tomatoes), Souvlaki, Tzatziki sauce, Greek salad, as well as Christmas and Easter recipes like Kourabiedes cookies, Melomakarona cookies, stuffed turkey, Easter midnight soup, and Easter bread. The recipes provide lists of ingredients and step-by-step instructions for preparing each dish.
This document provides recipes from various food bloggers for meals that can be enjoyed while staying at SACO. It includes summaries and methods for dishes like duck breast with blackberry sauce, posh mac and cheese, Asian-inspired spinach and tomato French pizza bread, and roasted tomato risotto. Each recipe credits the blogger who provided it and includes a website and social media links for their food blog. The document encourages selecting a recipe from the various options provided for tasty treats to enjoy during one's stay.
The document contains recipes for pancakes, Greek cookies called kourambiedes, Spanish omelette, and ratatouille. The pancake recipe lists ingredients like flour, baking powder, milk, egg and butter and instructions to sift dry ingredients together and cook pancakes on a greased griddle. The kourambiedes recipe requires creaming butter and sugar, adding almonds, flour and shaping into balls before baking and dusting with powdered sugar. The Spanish omelette recipe instructs cooking potatoes and onions in oil then beating eggs and cooking the mixture in a pan. Finally, the ratatouille recipe provides instructions for preparing and cooking vegetables like eggplant, zucchini, peppers and
This document contains recipes for a variety of holiday dishes including:
1) A turkey fry recipe with broccoli, capsicum, soy sauce and chicken broth.
2) A chicken curry recipe with coconut milk, coriander and green chili.
3) A chicken masala recipe with tomatoes, ginger, garlic and curry leaves.
4) A turkey biryani recipe with rice, yogurt and mixed spices.
5) A potato dumpling recipe boiled in water until they float.
The document discusses a research study conducted through questionnaires to determine the target audience for recipe cards. The study found that most respondents were 11-20 year old females. It showed that mothers are primarily responsible for cooking and food shopping. This indicates recipe cards should be aimed at appealing to middle-aged women, especially mothers, with recipes for dishes like pasta and pizza. Filtering the results to only include females provides a direct perspective on the target audience for the recipe cards.
This document summarizes Savannah Hardwick's evaluation of her final project where she created three print products - a broadsheet front cover, tabloid front cover, and fanzine. Savannah feels she managed her time well to complete all tasks on schedule. She reviewed her work in progress to ensure it met the briefs and looked like real products. Savannah learned new skills using InDesign and tailored each product to its target audience. Overall, she believes the finished products met her goals and showed the development of her technical, creative, and time management skills.
The document provides feedback on three layout designs: a broadsheet newspaper, tabloid newspaper, and fanzine.
For the broadsheet, the feedback notes that the main headline font is too informal and would be better suited for a tabloid. It also suggests adding more content like advertisements.
Regarding the tabloid, the feedback praises the attention-grabbing headline font and realistic holiday advert design. It notes a minor issue with the number of asterisks used in the headline.
For the fanzine, the feedback appreciates the consistent color scheme, cropped photo style, and title fonts fitting the punk theme. It recommends using a single-colored font for readability and reducing the number of fonts used.
The document provides recipes for several Indian dishes:
1) Paneer Kalia which includes cottage cheese or paneer, potatoes, onions, turmeric, ginger paste, oil, yogurt, bay leaves, and garam masala paste. The paneer is fried and added along with potatoes to a sauce made from the other ingredients.
2) Bandhakopi which is a cabbage and potato dish made with sliced cabbage, diced potatoes, oil, turmeric paste, chili paste, cumin paste, coriander paste, and ginger paste.
3) Additional recipes are provided for Indian-Spiced Chicken and Potato Salad, Roasted Vegetable Lasagna, and other meals. Detailed instructions are given for
This document contains recipes for several Korean and breakfast dishes. It includes recipes for gyeran jjim (egg custard), janmyeonchibokkeum (dried anchovies), maeun eomuk bokkeum (spicy fish cakes), baked mac and cheese, crispy breakfast pita, breakfast pizza, PW's breakfast burrito, breakfast potatoes, and cornflake-crusted French toast with bananas. The recipes provide lists of ingredients and step-by-step instructions for preparing each dish.
This document provides information about the production team and publishing details for a cookbook titled "Cooking step by step". It lists the senior editor, designers, art directors, photographers, home economists, recipe testers, pre-production and senior producers, jacket designers, managing editors, art directors, publishers, and copyright and publishing information. It also provides a website for more information about the publisher, DK Books.
15 Mango Recipes - Traditional Indian recipes for both raw and ripe mangoesGeeta Subramanium
Mangoes have been almost universally accepted as the most delectable and gratifying of all fruits. They are also unique, because they are among just a handful of fruits that are consumed both raw and ripe, like banana, jackfruit, papaya, etc.
I have presented some venerated, traditional Indian recipes for both raw and ripe mangoes. The recipes are pan Indian and do not belong to any one state. They are all easy to prepare, and with the exception of a couple of recipes, are not time - consuming. Do use good quality mangos to get the best results.
I hope you have as much fun as I did while preparing these recipes. The appreciation from friends and family who taste the dishes is always very encouraging.
This document contains recipes for several dishes:
1) A pork chop dish where pork loin steaks are breaded and deep fried, then served with cabbage and sauce.
2) A chicken barbecue recipe where chicken parts are grilled with barbecue sauce over several hours.
3) A chicken skewer dish involving marinating and grilling chicken chunks on skewers, served with a creamy tomato sauce.
4) Additional recipes include broccoli rabe pasta, pesto chicken pasta, shrimp and chile oil pasta, and strawberry cupcakes. Instructions for each recipe are provided in detail with lists of ingredients and steps.
Barbecue (sometimes abbreviated ”BBQ”) is an ancient form of cooking large pieces of meat or poultry. The method is simple, but is often confused with other cooking techniques - especially grilling.
The document provides details for a restaurant menu including dishes like steak tartare, salmon gravlax, and chocolate cake. It also includes the week's work schedule, standard recipes, and a manager's checklist of tasks to complete to prepare the kitchen for service. Diagrams are presented to illustrate plating designs and the kitchen floor plan and workflow.
The document provides a recipe for Tonkatsu (breaded pork cutlets) that includes the following main steps:
1) Score and season pork chops, then dredge in flour, egg, and breadcrumbs and refrigerate.
2) Deep fry the breaded pork until cooked through and golden brown.
3) Serve the pork cut into strips with shredded cabbage and tonkatsu or barbecue sauce for dipping.
The document provides recipes for various types of pies, including sweet pies, savory pies, and pizza recipes. It includes an index listing the different pie and pizza recipes available on the site. The recipes are organized into sections for different types of pies and pizzas, with individual recipes providing lists of ingredients and instructions for preparation.
Tripti enjoys cooking as her hobby and shares her passion through her website, Tashi Cuisine. She loves experimenting with new recipes for her family, testing dishes repeatedly until satisfied with the results. Through her website, Tripti aims to share her cooking skills and recipes in an easy manner. The document includes several recipes for dishes like Kadai Gravy, Smiley Potato, Mango Halwa, Kheer, and Dahi Kabab.
This document contains recipes for traditional Greek dishes that could be part of a Comenius project between Nursery Rizario School in Trikala, Greece (2012-2014). It includes recipes for Moussaka, Gemista (stuffed peppers and tomatoes), Souvlaki, Tzatziki sauce, Greek salad, as well as Christmas and Easter recipes like Kourabiedes cookies, Melomakarona cookies, stuffed turkey, Easter midnight soup, and Easter bread. The recipes provide lists of ingredients and step-by-step instructions for preparing each dish.
This document provides recipes from various food bloggers for meals that can be enjoyed while staying at SACO. It includes summaries and methods for dishes like duck breast with blackberry sauce, posh mac and cheese, Asian-inspired spinach and tomato French pizza bread, and roasted tomato risotto. Each recipe credits the blogger who provided it and includes a website and social media links for their food blog. The document encourages selecting a recipe from the various options provided for tasty treats to enjoy during one's stay.
The document contains recipes for pancakes, Greek cookies called kourambiedes, Spanish omelette, and ratatouille. The pancake recipe lists ingredients like flour, baking powder, milk, egg and butter and instructions to sift dry ingredients together and cook pancakes on a greased griddle. The kourambiedes recipe requires creaming butter and sugar, adding almonds, flour and shaping into balls before baking and dusting with powdered sugar. The Spanish omelette recipe instructs cooking potatoes and onions in oil then beating eggs and cooking the mixture in a pan. Finally, the ratatouille recipe provides instructions for preparing and cooking vegetables like eggplant, zucchini, peppers and
This document contains recipes for a variety of holiday dishes including:
1) A turkey fry recipe with broccoli, capsicum, soy sauce and chicken broth.
2) A chicken curry recipe with coconut milk, coriander and green chili.
3) A chicken masala recipe with tomatoes, ginger, garlic and curry leaves.
4) A turkey biryani recipe with rice, yogurt and mixed spices.
5) A potato dumpling recipe boiled in water until they float.
The document discusses a research study conducted through questionnaires to determine the target audience for recipe cards. The study found that most respondents were 11-20 year old females. It showed that mothers are primarily responsible for cooking and food shopping. This indicates recipe cards should be aimed at appealing to middle-aged women, especially mothers, with recipes for dishes like pasta and pizza. Filtering the results to only include females provides a direct perspective on the target audience for the recipe cards.
This document summarizes Savannah Hardwick's evaluation of her final project where she created three print products - a broadsheet front cover, tabloid front cover, and fanzine. Savannah feels she managed her time well to complete all tasks on schedule. She reviewed her work in progress to ensure it met the briefs and looked like real products. Savannah learned new skills using InDesign and tailored each product to its target audience. Overall, she believes the finished products met her goals and showed the development of her technical, creative, and time management skills.
The document provides feedback on three layout designs: a broadsheet newspaper, tabloid newspaper, and fanzine.
For the broadsheet, the feedback notes that the main headline font is too informal and would be better suited for a tabloid. It also suggests adding more content like advertisements.
Regarding the tabloid, the feedback praises the attention-grabbing headline font and realistic holiday advert design. It notes a minor issue with the number of asterisks used in the headline.
For the fanzine, the feedback appreciates the consistent color scheme, cropped photo style, and title fonts fitting the punk theme. It recommends using a single-colored font for readability and reducing the number of fonts used.
This how-to guide provides simple instructions for making paleo pancakes. The guide uses a muted color palette of greys and features images showing each step of the recipe alongside short, clear instructions in a simple font. The images and formatting help make the recipe easy to follow visually and through short, declarative sentences. The guide aims to provide accurate instructions for readers to interpret and follow as they wish to make the paleo pancakes.
The document lists 4 final products: a poster, park bench advert, bookmark, and social action for LO3 resubmissions. These appear to be creative works or community engagement projects turned in for a class.
This document outlines 6 experiments conducted using InDesign page layouts with grids. Each experiment is labeled and involves using grids for the page layout in InDesign.
The document provides a summary and analysis of several charity advertisements and branding materials, including:
- A SASH website that features a smiling young person to challenge stereotypes of homelessness.
- A Shelter online ad showing a family living outside to raise awareness of how easily people can lose their homes.
- A Global Cause ad using a simple image of a red chair against a dark background to draw attention to poverty.
- A Simon on the Streets ad featuring an image of a homeless man to evoke an emotional response and highlight homelessness issues.
- A Spare Room ad using a childlike drawing of a house and bright colors to help young people facing housing instability.
The document summarizes the findings of a primary research questionnaire conducted about homelessness. It describes how the questionnaire was created and distributed online and to friends and family. It then provides details on the 10 questions asked, including demographics of respondents and their opinions on homelessness, homeless people, and supporting homeless charities. The conclusion indicates the questionnaire provided useful information about awareness of a homeless youth charity and attitudes towards helping the homeless.
The document proposes three different themes for recipe cards:
1. "Vegetarianism for Dummies" featuring simple recipes like pastas, pizzas, and casseroles appealing to new vegetarians aged 18-30. The cards will have a yellow and black color scheme in the style of "For Dummies" books.
2. Recipes aimed at children becoming vegetarian or whose parents are vegetarian, featuring foods like pizzas, muffins, and finger foods. The cards will use bright primary colors and feature child-friendly images and fonts.
3. An "Easter" themed set of cards shaped like eggs featuring recipes like curries and roasts. The cards will use past
Evaluation (print based media and working to brief)savannahryan11
The document discusses Ryan Goldsmith's evaluation of a set of recipe cards he produced for a project. It summarizes the design choices made for the cards, including placing the title, image, method, and ingredients in specific locations. It also discusses using primary colors and fonts to appeal to children. Peer feedback suggested changing the font to improve readability. The project matched the brief of creating recipe cards to promote vegetarian options for children and families. Working in a group required good communication and balancing workloads.
This document contains 8 recipe cards with information provided on both sides of each card. The front and back of each recipe card is labeled with "Side One" and "Side Two" to indicate the different sides containing recipe information for a total of 8 unique recipes presented across the 8 cards.
This document lists three final products: posters, a park bench advertisement, and bookmarks. The products appear to be for a class project and include visual designs to promote a cause or idea. In a concise format, the document outlines three deliverables completed by the student.
The document provides feedback on recipe cards designed for children aged 4-12 cooking with parents. Feedback received suggested changing the font type used for the method to make it easier to read. The colors used for some fonts also needed changing because they clashed with the background. Both reviewers agreed the overall layout of the cards was good and the recipes were clearly vegetarian as intended. However, one reviewer suggested swapping the ingredients and method, which the author disagreed with, feeling the ingredients fit better in the smaller right side space.
The document contains work by Savannah Hardwick on developing packaging and branding for a new energy drink called IRN-BRU 32. It includes ideas for slogans, experiments with fonts and colors, and designs for the drink can. Hardwick narrows down slogan ideas, tests readability of text colors, and designs 5 basic can concepts blending orange, blue and silver colors. The designs incorporate elements like explosions and rough fonts to make the "32" stand out from typical IRN-BRU packaging.
1) The student developed their packaging design skills through multiple iterations of designing an IRN-BRU energy drink can. They focused on technical elements like ensuring accurate sizing and aesthetic qualities like using the brand's signature orange and blue colors.
2) Through planning colors, fonts, and layouts, they were able to efficiently create and modify designs. However, more exploration of color shades and creative copy could have strengthened early planning.
3) Refining initial ideas through development led the student to their final design, which featured a cartoon character and stood out from their other stripe-focused concepts. The development process significantly impacted their chosen final product.
Producing print base media lo2 text analysissavannahryan11
This document summarizes and analyzes several recipe pages and cards from different sources:
1. A Cordon Vert recipe card uses minimal text, high quality images, and colors relating to the featured dish to draw the eye to the focal point.
2. A vegetarian beginners' book uses a lime green background, child-friendly illustrations and fonts, and no images on the recipe page itself to appeal to children.
3. The Vegetarian Society cards use professional photography, varied fonts, and colors relating to the dishes and branding for an older, likely female, audience.
4. One card separates ingredients and method onto different pages for an unusual two-page format.
ryan goldsmith T shirt designs pro-forma(1)savannahryan11
Ryan Goldsmith is proposing a t-shirt design featuring an unconventional owl image that may include accompanying text. The design dimensions would be 2400 x 3200 pixels and exported as a PNG file to maintain transparency while having a larger file size than other formats. The target audience is anyone interested in tattoo culture and unconventional artwork across demographics. The deadline for submission is May 15, 2013, with planning on Mondays and Tuesdays and production on Wednesdays.
Hannah Hoch was a German Dada artist known for her photomontages criticizing mass beauty standards, media, and racial discrimination from 1926-1935. She used cut up newspapers rearranged to comment on politics and the Weimar government. Her contemporary work was both fine art and could have commercial uses like advertising.
Raoul Haussmann was a key figure in Berlin Dada, specializing in experimental photo collages inspired by Hannah Hoch, Otto Gross, and Franz Jung. His most famous work "The Mechanical Head" is one of the only surviving pieces from 1919-1920. While traditional in materials, his work was contemporary and would have been displayed in galleries for artistic purposes though possibly with
This document contains examples and considerations for designing recipe cards, including potential fonts, color schemes, photographs, and layouts. It provides templates for style sheets, flat plans, and a test recipe card. Examples of fonts, images, and designs are displayed and described for use in the card creation. Specific recipes for dishes like vegetable stir fry, spring rolls, and egg fried rice are also included. The document explores different visual elements and formatting options for crafting an elegant and cohesive recipe card design.
This document contains examples and considerations for designing recipe cards, including potential fonts, color schemes, photographs, and layouts. It provides templates for the front and back of recipe cards and examples of styles and elements that could be incorporated into the design, such as fonts, images, and color palettes. Fifteen recipes are also included covering dishes like vegetable stir fry, spring rolls, sushi, and egg fried rice. The document aims to provide resources and inspiration for creating visually appealing and effectively formatted recipe cards.
This document contains recipes and instructions for various dishes, including:
- Smoke Beef Spaghetti Carbonara, featuring smoked beef, spaghetti, eggs, parmesan cheese.
- Grilled Beef Tenderloin, rubbed with garlic, olive oil, herbs and grilled.
- Glazed Carrots & Green Beans, featuring baby carrots and green beans cooked with chicken broth and butter then glazed.
- Teriyake Sauce, featuring soy sauce, brown sugar, honey and cornstarch.
- Cilantro Lime Cauliflower Rice, riced cauliflower sautéed with onion and seasoned with lime and cilantro.
- Oven Baked Salmon with an optional toasted almond parsley salsa
This document provides recipes for various snacks, spreads, sauces, dressings, soups and salads. It begins with an index and table of contents listing the sections and page numbers. The document then provides recipes under each section, with ingredients lists and instructions. Some highlights include recipes for roasted beet hummus, homemade blender hummus, split pea hummus, mango salsa, fresh salad rolls, nutty granola, black bean brownies and various dressings and sauces.
This document contains recipes for various dishes including:
- Quinoa pudding with quinoa, eggs, milk, sugar, nuts and currants.
- Pea and mint soup made with potatoes, stock, peas and mint.
- Falafel burgers made from chickpeas, garlic, herbs and spices.
- Chickpea, tomato and spinach curry with onions, garlic, ginger, tomatoes and various spices.
- Hot camembert pastry parcels with puff pastry, camembert cheese, peppers and thyme.
- Vegetable lasagne and a vegetarian bangers and mash.
The document provides guidelines for healthy eating with children, including serving foods they enjoy, having regular mealtimes, making meals together as a family, and allowing treats in moderation. It then gives several recipes for healthy breakfasts, lunches, dinners and a treat, such as pumpkin oatmeal, lentil sloppy joes, veggie mac and cheese, and brownies made with vegetables. The goal is to introduce children to nutritious and homemade whole foods.
A PB&J sandwich shared with friends provides more enjoyment than a fancy four-course meal alone. The document includes recipes for appetizers, main dishes, sides and desserts suited for an outdoor gathering, such as bacon crescent rolls, Southwest turkey burgers, cooler corn and chocolate bread pudding.
The document provides recipes for 14 appetizers and snacks including deviled eggs, cranberry cream cheese pinwheels, peanut butter fruit dip, mandarin chicken bites, mini bacon-wrapped sausages, and hot pretzel bites. It gives the ingredients and instructions for making each appetizer.
This document provides a weekly meal plan with recipes for breakfast, lunch, snacks and dinner for Week 25. It includes 10 recipes ranging from 10 Minute Keto Toast and Breakfast Bowl for breakfast to Mess of Greens with Bacon for lunch, Flax Breakfast Cookies for snacks, and Bacon & Olive Quiche and Steak & Arugula Salad for dinner. Nutritional information including calories, fat, protein and carbohydrates is provided for each recipe.
The document provides a week's worth of recipes organized by meal (breakfast, lunch, snacks, dinner, desserts). The breakfast section includes recipes for southwest frittata, cinnamon bun breakfast doughnuts, keto mug cake, cauliflower breakfast hash, and spinach egg muffins. The snacks section lists candied pecans, pumpkin butter, and chocolate peanut butter bars. Dinner recipes incorporate air fryer whole chicken, crispy chicken thighs, air fryer salmon patties, creamy chicken cauliflower rice casserole, vegetable curry, and Chinese chicken and wild mushroom stew.
This document provides recipes for teens to try at home, including dairy-free ice cream made from bananas and almond milk, a sweet pumpkin dip made from pumpkin puree, cream cheese, and spices, and roasted pumpkin seeds prepared in the microwave with seasonings. It also offers ideas for personal and dessert pizzas that can be customized with different crusts, sauces, cheeses, and toppings. The final recipe is for a cauliflower pizza crust that is baked before adding toppings.
This document provides recipes for various breakfast, lunch, dinner and dessert items from Western and Eastern cuisines. The Western breakfast includes cranberry almond caramel pancakes and parfaits. The lunch set features a chicken pocket with mango and cheese and falafel pitas. Dinner includes Canadian apple fritters. The Eastern foods include samosa and ayam goreng Mumbai for breakfast, chicken soup for lunch and banoffee pie for dessert.
Edita Kaye's Favorite Holiday Time Cookbooks & Holiday RecipesEdita Kaye
Edita Kaye shares some of her favorite holiday cookbooks and recipes. She includes instructions for Candy Cane Cookies, Latkes (potato pancakes), Santa Grahams, Old-Fashioned Gingerbread, and Praline Pecans. The recipes provide ingredients and directions for making various classic holiday treats and desserts.
The document contains 10 recipes for making various dishes using a George Foreman grill, including salmon burgers, a Greek omelette, gluten-free almond waffles, homemade granola, black bean burgers, roasted corn salsa, wheat pancakes, and an apple, bacon and brie panini. The recipes provide instructions for preparation and cooking times for each dish on the George Foreman grill.
The document provides recipes for two traditional New England dishes: Maple Syrup Bread and New England Clam Chowder. The Maple Syrup Bread recipe calls for maple syrup, water, dry milk, butter, yeast, salt, all-purpose flour and whole wheat flour. It is topped with a crust of maple or brown sugar. The New England Clam Chowder recipe includes bacon, onions, potatoes, salt, pepper, half-and-half, butter and clams.
This recipe provides instructions for making mini ice cream cookie cups. Sugar cookies are baked in muffin cups to form cups, then filled with a raspberry jam, vanilla ice cream, and topped with a fresh raspberry. The baked cookie cups are dipped in melted chocolate and chopped walnuts to coat the rims before filling and serving.
This document contains recipes for several soups and main dishes from different cuisines:
1. The first recipe is for Croatian Salted Pork and Sauerkraut Soup, which can be eaten as a hearty soup or main meal and contains sauerkraut, salt pork, potatoes, and beans.
2. The second is a Bulgur, Sausage and Rosemary soup containing bulgur wheat, sausage, chicken broth, vegetables, and rosemary.
3. The third is a Green salad with roasted chicken containing lettuce, endives, rocket, tomatoes, carrot, chicken, and a yogurt-based dressing.
The document provides instructions and recipes for healthy party food and games including:
1) Games like throwing sponges at a dart board and bean bag tosses to encourage eating veggies over sweets.
2) Recipes for sushi rolls, salad with various greens and toppings, celery and carrots with mayonnaise dip, pasta, steamed rice, and ham sandwiches.
3) A menu and food pyramid for the healthy party.
The document discusses an advertising campaign created for the charity SASH to prevent youth homelessness. The campaign includes three products: a bookmark, park bench advertisement, and two posters. The author believes the products are fit for purpose because they relate to the charity's goals, use bright colors to catch attention, and look cohesive as part of the same campaign. The products are also deemed appropriate for the target 16-24 year old audience through use of engaging fonts, colors, and simple designs. However, the author notes the products could more clearly communicate the charity's message and services provided.
This document contains 6 mood boards created for charity products for the organization SASH. Mood board one establishes a green color scheme with variations and addition of red and blue. Mood board two features images of happy families to convey positive messages. Mood board three uses images depicting different types of homelessness. Mood board four showcases sans-serif fonts that are clear and readable. Mood board five features serif fonts that stand out and draw attention. Mood board six combines texts, images, and colors from the previous boards to represent a unified set of products.
The document discusses resubmitting a brainstorming assignment for a social action course. It contains ideas for improving an initial brainstorming submission by focusing the ideas into specific, actionable proposals that could create positive change in the community. The revised submission should outline concrete plans with clear goals and steps that are feasible to implement.
This document appears to be a record of recipe card submissions by Savannah Hardwick, showing an original design that was refined followed by multiple resubmissions with new designs until an unknown final submission.
The document provides feedback on designs for different newspaper layouts: a broadsheet, tabloid, and fanzine.
For the broadsheet design, the feedback notes that the main headline font is too informal and would be better suited for a tabloid. It also suggests adding more content like advertisements.
Regarding the tabloid design, the feedback praises the attention-grabbing headline font but notes a minor issue with the number of asterisks used.
For the fanzine designs, the feedback appreciates the consistent color scheme and cropped photo style. However, it suggests using a clearer font color and reducing the number of fonts for better readability.
This document contains sections on existing punk fanzines, style sheets for fonts and images, flat plans or layouts for a fanzine, and experiments in designing a fanzine. It includes research on punk fanzines, guidelines for typography and visual design, mockups of fanzine pages, and work samples from developing a fanzine concept.
Savannah Hardwick created experiments for a tabloid front cover layout. She designed style sheets for fonts used in the masthead, headlines, and copy. Flat plans were made for different sections. The document describes her first experiment with a tabloid front cover layout that uses a bold headline, colorful masthead, and holiday advertisement to catch readers' attention. Savannah was happy with the overall layout and bold headline that draws readers into the story.
This document discusses the process of designing a broadsheet newspaper page layout. It includes examples of style sheets and flat plans that were created. The author notes that their first attempt at a layout was difficult to work with and they disliked the image placement. They experimented with different designs before settling on a final layout that did not use a flat plan but instead placed elements within basic grid guides. The author notes some elements like the large image could be improved and provides an overview of their final broadsheet design.
This document summarizes an experimental photography student's photomontage projects. For the first project, the student created a photomontage from photos of an artistic map, experimenting with brightness, saturation, and adding a blue stroke around each layer. They moved the images to distort the original image. For the second project, the student was inspired by David Hockney's photomontages and created one from photos of a corridor at different angles and layers. The student evaluated their work and discussed technical qualities like post-production techniques as well as areas for improvement such as composition and original photo quality.
This document outlines 9 experiments conducted as part of a task. Each experiment is given its own header but no other details are provided about the purpose, methods, or results of the individual experiments. The document provides only a high-level structure with experiment headers but no other substantive information.
This document discusses 4 experiments related to a factual page layout task. Each experiment is given a heading but no other details are provided about the purpose, methods, or results of the individual experiments. The document provides a high-level structure but lacks specifics about the content and outcomes of the experiments.
This document outlines the layout elements for different types of publications, including magazine double page spreads, newspaper front covers, and magazine double page spreads. It identifies common elements such as grids, columns, headlines, pull quotes, captions, and white space that structure the content and flow of information across pages. Standard design conventions like orientation, margins, and baselines are also noted to achieve a coherent aesthetic across a publication.
This document summarizes a how-to guide for making paleo pancakes. The guide uses simple images and minimal text written in an informal register. The color palette is muted greys and the images are emphasized with grey borders. Important text like the title and ingredients are written in a darker, capitalized grey to stand out. Overall, the guide has a simple, easy-to-follow design to clearly instruct readers on the paleo pancake recipe.
The document summarizes the student's experimental photography assignments exploring photomontage techniques. For the first image, the student manipulated brightness, saturation, and added a blue stroke around layered images of a map. They found this abstract approach most successful. The second image aimed to emulate David Hockney's style by layering corridor photos and editing colors. For the third, the student created a Hockney-inspired grid with individual square manipulations like opacity and overlays. Overall, the assignments explored locations through photomontage, with influences from Hockney, to fulfill the theme of discovery through experimental photography.
The student plans to create photomontages using images taken around York College from February 5th-7th 2014 with a Canon EOS Rebel T3i DSLR camera. The images will be of various locations on and around campus and will be combined in Photoshop using the photomontage technique to rearrange the scenes in disjointed or collaged compositions. The goal is to create three images - one where the location is clearly visible, one where it is less clear, and one that is highly disjointed and unclear. Mixed media may also be added to the printed photomontages. Post-production work like manually moving images and altering colors will be done to further disjoint some of the images. A variety
The document summarizes Savannah Hardwick's mood boards and proposal for a photography project on the theme of discovery. It includes:
1) Four mood boards focused on animals, religion, locations, and food to explore themes and ideas.
2) A proposal to shoot photos of varying locations around college, both interior and exterior, to experiment with photomontage techniques like those of David Hockney.
3) The goal is to create photomontages with college locations that are clearly recognizable, somewhat recognizable, and abstract, potentially adding mixed media elements.
The document contains 4 mood boards created by Savannah Hardwick exploring potential themes for a photography project on discovery. The first mood board focuses on animals and features close-up images of colorful and exotic animals. The second mood board explores the theme of religion using symbols of different religions and images of people praying. The third mood board is based on locations and contains diverse landscape and scenic images from around the world. The fourth and final mood board examines the theme of food using vibrant photos of foods like fruits, vegetables and fast food.
The document summarizes photography experiments the author conducted using different techniques: out of focus, movement, photomontage, and reflections. For the out of focus technique, the author found blurrier images looked better in brighter areas. They produced abstract images blending colors. For movement, they captured legs in motion using long exposures and camera movement. Their reflection images featured multiple mirrored views and colorful reflections that transformed ordinary subjects.
The document discusses three techniques in high speed photography:
1) High speed photography captures moments in high quality by taking pictures at very fast speeds and using editing tools like Photoshop. It requires cameras that can control shutter speed and flash to capture movement.
2) The Harris Shutter technique adds red, blue, and green filters when re-exposing film to create a rainbow color effect. It is traditionally used with cameras that can change lenses and looks best on moving images.
3) Scanography takes pictures without a camera by scanning three-dimensional objects in a scanning machine. The images can then be further edited in Photoshop. It is a creative and contemporary alternative to traditional photography.
High speed photography involves capturing images at very fast shutter speeds to freeze motion. It requires a camera that can control shutter speed and flash, as well as a trigger for precise timing. The goal is to record the exact moment instead of what happens before or after. The Harris Shutter technique adds red, blue, and green filters to create a rainbow effect during multiple exposures. This works well for moving subjects like waterfalls. Scanography uses a scanning machine instead of a camera to create flattened images of 3D objects without photography. The scanned images can also be further edited in Photoshop.
3. Font types
Colour Scheme
We have chosen these colours
because they are bright and eye
catching, are based off of the
primary colours, which is what
children see most of, and simple
block colours.
We have chosen these font types because they will
appeal to our target audience (children and their
parents), they are interesting to look at, and they
are the type of font that they will be around on a
daily basis (in their books and on TV shows etc.)
the bulk of the text will be written in Aabb
(Bookman old style)
4. Mood Boards
-Mood board of food types
-Mood board of general theme
17. 1. Sesame Noodles
Ingredients
Coarse salt
1 pound thin spaghetti
1/2 cup smooth peanut butter, preferably natural
1 to 2 garlic cloves
1/2 teaspoon red-pepper flakes
1/3 cup soy sauce
1/3 cup rice vinegar
2 tablespoons toasted sesame oil
1 English cucumber, peeled and halved lengthwise
2 medium carrots, peeled and shredded
Method
In a large pot of boiling salted water, cook pasta until al dente, according to package
instructions. Drain, and transfer to a large bowl.
Meanwhile, make peanut sauce: In a blender or food processor, blend peanut butter,
garlic, pepper flakes, soy sauce, vinegar, and sesame oil until smooth.
Cut cucumber crosswise into thirds; cut each piece lengthwise into 1/4-inch slices.
Stack slices; cut lengthwise into very thin strips. Transfer pasta to a large bowl; toss
with sauce, cucumber, and carrots. Serve at room temperature.
18.
19. 2. Grilled Mozzarella Sandwiches
Ingredients
1 pound fresh buffalo mozzarella, cut into 4 equal pieces about 3-inches by 4-inches
8 1/2-inch thick firm white sandwich bread
2 large eggs
1/2 cup heavy cream
1 teaspoon fresh thyme, leaves
1 teaspoon coarse salt
A grating of nutmeg
1/4 cup extra-virgin olive oil
2 tablespoons unsalted butter
Method
Place the mozzarella on 4 slices of the bread. Cover with the remaining slices to
form sandwiches. Trim the crusts off to make perfect 4-inch squares.
In a wide shallow bowl, whisk the eggs. Add the cream, thyme leaves, salt, and
nutmeg. Whisk until well blended.
In a 10 to 12-inch nonstick saute pan, heat 2 tablespoons of olive oil over medium-
high heat until smoking. Add 1 tablespoon of the butter and cook until the sizzling
subsides. Dip 2 of the sandwiches into the egg mixture, turning to coat, place in the
pan, and cook until golden brown on the first side, about 2 minutes. Flip over and
brown on the other side. Transfer the sandwiches to individual plates and repeat the
process with the remaining 2 tablespoons olive oil, 1 tablespoon butter, and 2
sandwiches. Cut in half, and serve immediately
20.
21. 3.Chickpea burgers
Ingredients
1 can (15 ounces) chickpeas, drained and rinsed
4 scallions, trimmed
2 slices white sandwich bread
1/3 cup peanuts or almonds, unsalted
1/2 teaspoon ground cumin
1 tablespoon fresh ginger, chopped
Coarse salt and ground pepper
1 large egg
Olive oil
1 tablespoon Dijon mustard
1/3 cup mayonnaise
Whole-wheat English muffins and lettuce, to serve with burgers
Method
Heat grill to high. In a food processor, combine chickpeas, scallions, bread, peanuts,
cumin, and ginger; season with salt and pepper. Pulse until roughly chopped.
Remove half the mixture to a bowl; add egg to food processor. Process until smooth;
add to reserved mixture in bowl, and mix well.
Form the mixture into four 3/4-inch-thick patties. Brush each side generously with
oil; grill until charred, 3 to 5 minutes per side. Serve the burgers on English muffins
with lettuce, mustard, and mayonnaise.
22.
23. 4.Classic cheesy lasagne
Ingredients
1 pound whole-milk ricotta cheese
1 large egg
1/8 teaspoon freshly grated nutmeg
3/4 teaspoon coarse salt
Freshly ground pepper
1 pound fresh mozzarella
Marinara
Fresh Lasagne Noodles, cut into 4-by-13-inch strips and cooked, or store-bought dried
noodles, cooked
5 ounces coarsely grated Parmesan cheese, (about 1 3/4 cups)
Method
Preheat oven to 375. Combine ricotta, egg, nutmeg, and salt in a medium bowl. Season
with pepper. Coarsely grate 1/2 of the mozzarella, and stir into ricotta mixture. Using your
fingers, shred remaining mozzarella into 2-inch strips, and reserve.
Spread 1/2 cup marinara in a 9-by-13-inch baking dish. Place a layer of noodles over
marinara. Spread 1/3 of the ricotta mixture over noodles, and sprinkle with 1/3 of the
Parmesan. Place a layer of noodles over the cheese layer. Spread 1 cup marinara over
noodles. Repeat layering (noodles, marinara, noodles, ricotta mixture, Parmesan) 2 more
times. Spread remaining marinara over cheese layer, then sprinkle with shredded
mozzarella.
Place baking dish on a rimmed baking sheet. Bake until cheese is golden brown and sauce
is bubbling, 45 to 50 minutes. Let stand for 15 minutes before slicing and serving.
24.
25. 5. Veggie burgers
Ingredients
1/2 cup bulgur
1 can (15.5 ounces) pinto beans, rinsed and drained
1/2 cup grated Swiss cheese
1/2 cup finely grated carrots (from 2 medium carrots)
1 scallion, thinly sliced
1 large egg, lightly beaten
Coarse salt and ground pepper
1 tablespoon olive oil
4 buns
Sprouts, for serving
Avocado slices, for serving
Method
In a large bowl, combine bulgur and 1 cup boiling water. Cover tightly and let sit
until bulgur is tender, 30 minutes. Strain through a fine-mesh sieve, pressing to
remove liquid, then return bulgur to bowl. In a food processor, pulse pinto beans
until coarsely chopped. Add beans to bulgur, along with Swiss cheese, carrots,
scallion, and egg. Season with salt and pepper; mix well.
In a large skillet, heat olive oil over medium. Add 1/2 cup bean mixture and press
lightly with a spatula to flatten. Make 3 more patties, working in batches if necessary
(add more oil for second batch), and cook until browned and cooked through, 3
minutes per side. Serve burgers on buns with sprouts and avocado slices.
26.
27. 6. Taco-Salad wraps
Ingredients
1 can (15 1/2 ounces) black beans, or red kidney beans, rinsed and drained
2 teaspoons olive oil
1 teaspoon ground cumin, or more to taste
1/4 teaspoon chili powder
1/2 teaspoon salt
6 flour tortillas, (10 inches in diameter)
3 plum tomatoes, seeded and cut into 1/4-inch dice (about 1/2 cup)
1 cup shredded cheddar cheese
6 large green-leaf lettuce leaves
1 avocado, cut into 1/4-inch dice, for serving (optional)
1 mango, cut into 1/4-inch dice, for serving (optional)
Method
With a potato masher or fork, mash together beans, olive oil, cumin, chili
powder, and salt in a medium bowl.
Spread 2 tablespoons bean mixture on each tortilla halfway between the center
and bottom edge. Top with 1 to 2 tablespoons each diced tomato and cheese;
cover with a lettuce leaf.
Fold sides of tortilla over filling; roll from bottom to form a cylinder. Roll in
waxed paper and fold ends over; tape to secure. Cut wraps in half diagonally.
Serve with avocado and mango, if desired.
28.
29. 7. Tomato and basil pizza
Ingredients:
1/4 cup Simple Tomato Sauce
1 1/2 ounces torn fresh mozzarella
Fresh basil leaves
Basic Grilled Pizza Dough
Herb Oil
Coarse salt and ground pepper
Method:
Heat it up: Set up a grill with heat source, coals or gas, on one side over
medium-high. Clean and lightly oil hot grill.
Stretch it: On a lightly floured work surface, stretch or roll 1 piece basic
grilled pizza dough or 4 ounces store-bought dough into a 10-inch-long oval or
other desired shape. Brush one side lightly with herb oil or olive oil and season
with coarse salt and ground pepper.
Grill it: Using your hands, place dough, oiled side down, directly over heat
source. Brush dough with herb oil or olive oil and cook until underside is lightly
charred and bubbles form all over top, 1 to 2 minutes. With tongs, flip dough
and cook until lightly charred, 1 to 2 minutes. Slide dough to cooler side of
grill.
Top it: Top with tomato sauce, mozzarella, and basil; cover grill. Cook until
cheese melts and toppings are heated through, 2 to 5 minutes.
30.
31. 8. Macaroni and cheese
Ingredients
Coarse salt and ground pepper
1 pint cherry or grape tomatoes
1 teaspoon olive oil
12 ounces plain or whole-wheat corkscrew pasta (fusilli)
2 tablespoons butter
1/4 cup all-purpose flour
3 cups low-fat milk
Pinch of ground nutmeg
8 ounces sharp cheddar cheese, shredded (2 cups), plus more for serving (optional)
Method:
Preheat oven to 475 degrees. Bring a large pot of salted water to a boil. Meanwhile,
line a rimmed baking sheet with parchment paper. Toss tomatoes with oil on
prepared baking sheet; season with salt and pepper. Roast until lightly browned and
soft, 8 to 10 minutes; set aside.
Cook pasta in boiling water until al dente, according to package instructions. Drain;
set aside.
While pasta is cooking, melt butter over low heat in a large saucepan. Add flour;
cook, whisking, 1 minute. Gradually, whisk in milk, then nutmeg, 1/2 teaspoon
coarse salt, and a pinch of pepper; bring to a simmer. Cook, whisking constantly,
until thick enough to coat the back of a spoon, 2 to 3 minutes. Stir in cheese until
melted.
Add cooked pasta to cheese mixture; stir to combine. (Sauce will thicken as it
stands.) Serve topped with tomatoes and, if desired, additional grated cheddar