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CARDAMOM by the Numbers
20 FLAVOR INSIGHT 16 REPORT CARDAMOM By the Numbers A member of the ginger family, this aromatic spice is native to India and grows in many other tropical areas. Cardamom seeds are encapsulated in small pods about the size of a cranberry. Cardamom has a strong, pungent flavor with notes of lemon, smoke and mint. It is widely used to flavor dishes from stews and curries to desserts. Let’s take a look at the various forms of cardamom on the menu, in social media, and in new products. 1900 Averill Road, Geneva, IL 60134 630.578.8600 | www.fona.com Cardamom Spotlight There are several mentions of cardamom in social media. Here are some of the highlights. • A quick Twitter search provides tweets mentioning cardamom with recipes for coffee cardamom walnut cakes, nutty cardamom fro-yo cups and a pistachio cardamom cake. • While perusing Pinterest, cardamom pins were spotted with a good variety of food and beverage recipes, but mostly recipes for cake and cookies. Some of the recipes include: cardamom spiced ginger cookies, cinnamon cardamom cake with maple pecan frosting, pistachio cardamom coffee cake and even cardamom coffee. • On Food.com 4,238 recipes appear if you search for cardamom. Recipes include cardamom lassi, cardamom tea, pear cardamom bread and Christmas cardamom butter cookies. • The New York Times website introduced “Hot Cereal 30 Ways at Oatmeals in Greenwich Village.” Cardamom is featured on the menu in their Indian Spiced Oatmeal with flavors of chai, Pistachio Cardamom Cake cardamom and crystallized ginger for a touch of crunch, mixed with almonds, raisins and a splash of coconut milk. -
Recipe Except Substitute 1/4 Cup Cocoa for 1/4 Cup of the Flour (Stir to Blend with Flour and Sugar) and Omit Almond Flavoring
Almond Filling Grouping: Pastries, basic mixes Yield: 10 pound Serving: 30 Ingredient 1 #10 can Almond Paste 1/2 #10 can Sugar 1/2 #10 can Raw Sliced Almonds 16 each Eggs, possibly 18 1 cup Brandy / Amaretto 10 cup Cake Crumbs Preparation 1. Cream almond paste and sugar with a paddle until smooth. 2. Add the raw almonds, eggs, and liquor, mixing until just blended. 3. Add the cake crumbs, adjusting by eye to consistency. Almond Dough Grouping: Pastries, amenities, Yield: 0.5 sheet pan Serving: OR 9 pounds 6 ounces Ingredient 1 pound 8 ounce Sugar 2 pound 4 ounce Butter 12 ounce Egg 3 pound 12 ounce Pastry flour Sifted 1 pound 2 ounce Almond flour Sifted Preparation 1. Cream together butter and sugar. Slowly incorporate eggs. 2. Add flours all at once and mix only until incorporated. New England Culinary Institute, 2006 1 Almond Macaroon (Amaretti) Grouping: Pastries, amenities, Yield: 100 Cookies Serving: Ingredient 3 1/2 pound Almond paste 2 1/2 pound Sugar 2 ounce Glucose 1/2 quart Egg whites Couverture Preparation 1. Soften almond paste with a little egg white. Add sugar and glucose then incorporate the rest of the whites. Pipe round shapes, moisten, and dust with powdered sugar before baking. For Amaretti, allow to dry overnight, THEN dust with powdered sugar and press into star before 2. For walnut macaroons, replace 1 1/2 lbs. Almond paste with very finely ground walnuts, and increase glucose to 3 oz. Let stand overnight before piping oval shapes. Top with half a walnut. -
UC Riverside UC Riverside Electronic Theses and Dissertations
UC Riverside UC Riverside Electronic Theses and Dissertations Title The Yanks are Coming Over There: The Role of Anglo-Saxonism and American Involvement in the First World War Permalink https://escholarship.org/uc/item/5cc4h9md Author Buenviaje, Dino Ejercito Publication Date 2014 Peer reviewed|Thesis/dissertation eScholarship.org Powered by the California Digital Library University of California UNIVERSITY OF CALIFORNIA RIVERSIDE The Yanks are Coming Over There: The Role of Anglo-Saxonism and American Involvement in the First World War A Dissertation submitted in partial satisfaction of the requirements for the degree of Doctor of Philosophy in History by Dino Ejercito Buenviaje August 2014 Dissertation Committee: Dr. Brian Lloyd, Chairperson Dr. Roger Ransom Dr. Thomas Cogswell Copyright by Dino Ejercito Buenviaje 2014 The Dissertation of Dino Ejercito Buenviaje is approved: Committee Chairperson University of California, Riverside ACKNOWLEDGMENTS It is truly a humbling experience when I consider the people and institutions that have contributed to this work. First of all, I would like to thank my committee chair, Dr. Brian Lloyd, for his patience and mentorship in helping me to analyze the role of Anglo- Saxonism throughout American history and for making me keep sight of my purpose. I am also grateful to my other committee members such as Dr. Roger Ransom, for his support early in my graduate program, and Dr. Thomas Cogswell, for his support at a crucial point in my doctorate program. I also would like to thank Dr. Kenneth Barkin for his suggestion that I add a German-American chapter to my dissertation to make my study of American society during the First World War more well-rounded. -
32354 Tobies Dining Inserts 7-15 7/29/15 3:18 PM Page 1
32354 Tobies Dining Inserts 7-15 7/29/15 3:18 PM Page 1 Appetizers Appeteaser Pleaser Basket Mozzarella bites, onion rings, garlic ’shrooms and French fries in a large basket, sized right for sharing. Includes marinara and honey-Dijon dipping sauces - 11.95 Jumbo Shrimp Cocktail Five jumbo shrimp on ice with lemon and cocktail sauce - 12.95 Las Vegas Cocktail Chilled tiny shrimp served with cocktail sauce and saltines - 4.95 Shrimp Canadian Succulent shrimp sautéed in garlic butter and topped with melted Monterey Jack cheese - 10.95 Potato Skins Loaded with melted cheddar, topped with our applewood smoked bacon bits. Served with sour cream and salsa on the side - 8.75 Chicken Quesadilla Red and green peppers, onions and grilled chicken, seasoned Southwestern-style and layered with cheddar cheese on a flour tortilla. Garnished with lettuce, tomato, black olives and jalapeños. Served with sour cream and salsa - 10.95 BBQ Quesadilla Pulled pork in our Memphis-style sweet BBQ sauce, piled on a grilled flour tortilla loaded with cheddar cheese. Served with creamy cole slaw on the side - 10.95 Onion Rings Thick-slices of sweet onion, breaded and deep-fried to a crispy golden brown Large basket - 9.25 Side - 6.25 Red Wings Hot, spicy chicken wings served with celery sticks and Tobies homemade bleu cheese dressing - 11.95 Wings, Wings,Wing! One pound of our tender wings dipped in your favorite sauce. Choose from Sweet BBQ, Bourbon Glazed or Sweet Chili - 11.95 Paté & Cheese A Tobies tradition! Creamy cheddar cheese spread along with our homemade chicken liver paté, served with warm dinner rolls and assorted crackers - 5.50 Fresh Veggies & Dip Carrots, celery, broccoli and other raw veggies served with our Parmesan dill dip - 5.95 Garlic ’Shrooms Fresh whole button mushrooms lightly marinated in roasted garlic, then delicately breaded with gourmet golden crumb breading. -
Breville Bread Maker BBM600
Breville Customer Service Centre Australian Customers New Zealand Customers ✉ Breville Customer Service Centre ✉ Breville Customer Service Centre PO Box 22 Private Bag 944 Botany NSW 209 Greenmount AUSTRALIA Auckland, New Zealand ☎ Customer Service: 300 39 798 ☎ Customer Service: 0800 273 845 Fax (02) 9384 960 Fax 0800 288 53 Email Customer Service: Email Customer Service: [email protected] [email protected] www.breville.com.au Breville is a registered trademark of Breville Pty. Ltd ABN 98 000 092 928 © Copyright. Breville Pty. Ltd. 2008 ikon™ is a trademark of Breville Pty. Ltd. Due to continual improvements in design or otherwise, the product you purchase may differ slightly from the one illustrated in this booklet. Model BBM600 Issue /08 BBM600 ikon™ Baker’s Oven Instructions and Recipes Contents Page Welcome 4 Breville Recommends Safety First 5 Know your Breville ikon™ Baker’s Oven 6 Beginner’s Guide to Baking Your First Loaf 3 Weighing and Measuring 6 The Vital Ingredients 7 Hints and Tips for Better Bread Making 9 Questions and Answers 20 Control Panel Messages 2 Troubleshooting – Recipe 22-23 Troubleshooting – ikon™ Baker’s Oven 22-23 Care, Cleaning and Storage 24 Easy Bake Recipes R Notes R4 2 Congratulations on the purchase of your new Breville ikon™ Baker’s Oven 3 Welcome Breville recommends safety first We have designed this bread machine with you, our valued customer, in mind. The Breville ikon™ Baker’s Oven will bake a family size .25Kg loaf, a large Kg loaf or a medium 750g loaf. It’s easy to use, as indicated in the ‘Beginner’s guide to your first loaf’ on page 3. -
SPEEDX's World of Utilities Collection
SPEEDX's World of Utilities collection This is a collection of the electronic editions of "SPEEDX's World of Utilities" The electronic version was published between July 1992 and January 1995. Included are volumes: 1-00 February 1992 1-01 March 1992 1-02 April 1992 1-03 October 1992 1-04 January 1993 2-02 May 1993 2-03 June 1993 2-04 August 1993 2-05 September 1993 2-06 October 1993 2-07 November 1993 2-08 December 1993 3-01 January 1994 3-02 February 1994 3-03 March 1994 3-05 April 1994 3-06 May 1994 3-07 June 1994 3-08 July 1994 4-09 August 1994 4-10 September 1994 4-11 October 1994 4-12 December 1994 5-01 January 1995 5-02 February 1995 5-03 March 1995 WUN announcement February 1995 Front page of the first WUN newsletter If you have the missing volumes, please mail them to [email protected] :::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::: ::::::::: SPEEDX UTILITY WORLD ONLINE ELECTRONIC EDITION :::::: ::::::::: ****The Utility Signals Online Monthly****** :::::: ::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::: Volume 1, Number 0 February 1992 :::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::: The following file is courtesy of the SPEEDX shortwave listeners club and is an actual excerpt from the February 1992 Utility World Column. All references to the material in this file should acknowledge credit to the author and the SPEEDX club bulletin. SPEEDX is published monthly by SPEEDX (the Society to Preserve the Engrossing Enjoyment of DXing), DuBois, PA, USA, a non-profit hobby organization founded in 1971. To obtain a sample copy of the SPEEDX Bulletin, please contact the publisher: Edward Janusz, Publisher P.O. -
Correspondence, 1647–1653
Correspondence, 1647–1653 Translated and edited by CHARLES T. GEHRING New Netherland Documents Series Volume XI About the New Netherland Research Center and the New Netherland Institute The New Netherland Research Center is a partnership between the New York State Office of Cultural Education and the New Netherland Institute. Housed in the New York State Library, the Center supports research on the seventeenth-century Dutch province of New Netherland, which was centered on New York’s Hudson Valley and extended from Connecticut to Delaware. Under Director Dr. Charles Gehring and Associate Director Dr. Janny Venema, it continues the work of the New Netherland Project, which since 1974 has translated Dutch era documents held by the New York State Library and the New York State Archives. Visit the New Nether- land Research Center online at www.nysl.nysed.gov/newnetherland. The New Netherland Institute is an independent nonprofit organization supporting research and education in Dutch-American history. For over three decades, the Institute and its predecessor organization the Friends of New Netherland have supported the translation of New York’s Dutch era documents by the New Netherland Project. Through a three-year match- ing grant from the State of the Netherlands, the Institute now undertakes financial and programmatic support of the New Netherland Research Center. The Institute relies heavily on its members to fulfill this mission. Interested parties can learn more about the Institute’s programs and how to join at www.newnetherlandinstitute.org. About the Translator and Editor Charles T. Gehring was born in Fort Plain, an old Erie Canal town in New York State’s Mohawk Valley. -
Newsletter of the Finnish American Cultural Activities, Inc
Uutiset NEWSLETTER OF THE FINNISH AMERICAN CULTURAL ACTIVITIES, INC. September/Syyskuu 2015 Nutrition and Health Ester and Melvin Niska This month, Ester and Melvin Niska will talk about the connection between good health and better nutrition. Note: our programs will begin at 7:00 p.m. this year. Ester (Kemppainen) Niska was born and raised in Pihtipudas, Finland, as youngest of 10 children. Her childhood dream was to see America, but she never imagined that she would move to Minnesota for her whole life at the age of 28. But this became her future when she and Melvin Niska were married in Pihtipudas in 1968. Their home is in Andover. They are parents of nine adult children and baby Tobias in Heaven, and have 25 grandchildren. Most of their children are living in the United States except for their daughter Maija and her family, who live in Belgium. Ester grew up eating mostly home-grown foods and Finnish pulla (cardamom bread) and coffee, of course, and a lot of it. After getting married to a family of “health nuts,” she realized that many of her own and her family members’ health problems were diet-related, and she began studying about diet and health. With the help of her husband, she devoted her life to feeding her family the healthiest way they knew, and she became a certified health coach. Ester is grateful for her dual citizenship and keeps up with her interest in Finnish politics and other Finnish news. Her international business makes it possible for them to travel to Finland almost yearly. -
Menu, February 2020
Decorated Cakes Genesee Hours … All of our cakes are made from scratch for your order and typically require 4-days notice. PH: 262*968*1803 See our website to grab our cake menu . Tuesday ~ Friday 6:30 am ~ 2:00 pm Sally’s Sweet Shoppe Cost Serves Saturday & Sunday ~ 8:00 am ~ Noon 6”, 2-Layer Round $24.00 6-8 / 10 8”, 2-Layer Round $30.00 8 -14 / 24 9”, 2-Layer Round $35.00 10-18 / 35 Delafield Hours … 10”, 2-Layer Round $45.00 12-24 / 40 *Bakery *Indulgent Treats 12”, 2-Layer Round $60.00 24-30 / 56 16”, 2-Layer Round $100.00 up to 100 PH: 262*719*3020 ¼ Sheet Cake $30.00 up to 24 Tuesday ~ Friday 7:00am ~ 5:00pm//5:30 ½ Sheet Cake $50.00 up to 48 Saturday ~ 8:00am ~ 4:00pm 6”, 1-Layer Round Cake Smash $15.00 8”, 1-Layer Round Cake Smash $18.00 2-Tiered cake: 6” on a 9” start at $90.00 Closed Mondays for Creative Rejuvenation Effective January 2020 Standard Cake Flavors : Chocolate, Vanilla, Marble, Raspberry, Cinnamon, Lemon, Confetti, & Chocolate Mint. Add itional Flavors (add 10% upcharge & up to 48+ hrs): Pumpkin, Banana, Carrot, Coconut, Chocolate Chip Lemon Raspberry, Caramel, Strawberry, Raspberry, Red Velvet, Cinnamon Chip, Spice, Lemon Poppyseed and our signature TYE DYE! Cupcakes We have created dozens and dozens of fun flavors like Turtle, Dark Chocolate Truffle Filled, Peanut Butter Cup, Chocolate Cream Pie, Black Forest, Sally’s Sweet Shoppe Cookies & Cream, Cheesecake, Boston Cream Pie, and Pumpkin! An indulgent little bakery in We make three sizes: Mini, Regular, and Jumbo and the sweet, historic towns of they range from $ .75 ~ $ 4.25. -
Astrid's Recipe Book
AAssttrriidd’’ss RReecciippee BBooookk 11993399--22001166 Ed & Astrid Tucker at Stockholm summer market With Love - From your daughters Christina King and Karen Fox on your 70th Birthday Revised April 23, 2021 Page 1 of 86 BREAKFAST ........................................................................................................ 5 Blueberry Buttermilk Pancakes ............................................................................ 6 Plättar ................................................................................................................... 7 Rice Pudding ........................................................................................................ 7 Saffranspannkaka ................................................................................................ 8 Sticky Pecan French Toast .................................................................................. 9 Streamside Bed & Breakfast Granola ................................................................. 10 BREADS ............................................................................................................ 11 Banana Nut Bread .............................................................................................. 12 Cardamom Braid Bread ...................................................................................... 12 Cardamom Buns (Kardemummabollar) .............................................................. 13 Lemon Bread ..................................................................................................... -
Arlington Belmont Wellesley
CROISSANTS (EF) COFFEE & TEA MUFFINS 100% Whole Wheat PETITE REGULAR Our locally roasted coffees come from the highest Plain $1.40 $3.27 quality beans; roasted and brewed in small batches $2.10 Chocolate $2.34 $3.97 to ensure each cup is consistent and exceptional. Blueberry, Chocolate Chip, Raisin Bran, Classic Almond $2.34 $3.97 We offer a wide variety of fresh brewed hot & iced Corn, Pumpkin (DF), Banana Blueberry (DF), Raspberry $2.34 $3.50 espresso beverages, custom made to order. Banana Walnut (DF), Banana Cranberry (DF) Apricot $3.50 Joe-To-Go Coffee Box $25 All of our muffns, except Pumpkin and Corn, Apple $3.50 Serves 10 are made with 100% whole wheat four Cinnamon Almond $3.50 Includes 12 oz. cups, cream SAVORY and sweeteners SCONES Ham & Cheese $4.67 PETITE $1.40 REGULAR $3.27 Broccoli & Cheese $4.67 ORDERS Blueberry - Currant - Parmesan Scallion Mushroom & Cheese $4.67 We do our best to have a full selection of items in Spinach & Cheese $4.67 ARLINGTON our stores but cannot always guarantee availabil- CINNAMON BUNS $2.57 Cheddar Cheese $4.44 ity. For the best selection we recommend coming BELMONT early in the day. For assurance, please call PECAN ROLLS $2.57 *All of our croissant varieties are available ahead to reserve your favorite items. in petite size, with 48 hours’ notice WELLESLEY Õ CLASSIC BREADS QUEBRADA BAKING CO. BREAKFAST CAKES WEDNESDAYS Blueberry Walnut Coffee Cake ARLINGTON WE ARE OPEN Sliced Challah Sandwich Bread $5.00 208 Mass Ave 9” Round $22 THURSDAYS Individual Slice $3.03 781.648.0700 6am-6pm Sliced White -
Bread Bread Is a Staple Food Prepared by Baking a Dough of Flour and Water
Bread Bread is a staple food prepared by baking a dough of flour and water.[1] It may be leavened or unleavened. Salt, fat and a leavening agent such as yeast are common ingredients, though breads may contain a range of other ingredients: milk, egg, sugar, spice, fruit(such as raisins), vegetables (such as onion), nuts (such as walnuts) or seeds (such as poppy seeds). Bread is one of the oldest prepared foods, dating back to the Neolithic era. The development of leavened bread can probably also be traced to prehistoric times. Fresh bread is prized for its taste, aroma and texture. Retaining its freshness is important to keep it appetizing. Bread that has stiffened or dried past its prime is said to be stale. Modern bread is sometimes wrapped in paper or plastic film, or stored in an airtight container such as a breadbox to keep it fresh longer. Bread that is kept in warm, moist environments is prone to the growth of mold. Bread kept at low temperatures, for example, in a refrigerator, will develop mold growth more slowly than bread kept at room temperature. However, unwrapped bread kept in a typical household refrigerator will turn stale quickly due to the low humidityof the air. The inner, soft part of bread is known to bakers and other culinary professionals as the crumb, which is not to be confused with small bits of bread that often fall off, called crumbs. The outer hard portion of bread is called the crust. Usage Bread can be served at any temperature. Once baked, it can subsequently be toasted.