1776 Bicentennial Cook Book
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Bakery Price List
BAKERY GOODS ROLLS PRICE SLICED BREAD PRICE MORNING ROLL £0.31 HOMESTYLE WHITE 800G £2.00 WHEATEN ROLL £0.36 RICH FRUIT LOAF £2.45 BARM £0.35 MULTISEED 800G £2.38 BURGER ROLL £0.35 COUNTRY COARSE 400G £1.90 GRANARY ROLL £0.36 CRUSTY 400G £1.90 ROUGH W/MEAL ROLL £0.35 GLENCRUST 400G £2.00 CRACKED WHEAT ROLL £0.35 WHEATMEAL 400G £1.76 TRADITIONAL ROLL £0.32 BERRYMEAL 400G £2.00 CHEESY BAP £0.42 CRUSTY 800G £2.80 POPPYSEED FINGER £0.35 RUSTIC 800G £2.95 WHITE DINNER ROLL £0.26 RUSTIC 400G £2.00 BROWN DINNER ROLL £0.26 HERB & ONION 400G £2.05 FYNE HERB & ONION DINNER ROLL £0.28 BROWN SANDWICH LOAF 800G £2.00 WHITE SUB £0.45 SOFTIE £0.35 NEW YORK HOT DOG ROLL £0.40 TEABREAD BRIOCHE ROLL £0.62 OATIE SUB £0.45 PLAIN COOKIE £0.40 HERB & ONION SUB £0.45 FARM SCONE £0.78 LARGE POPPYSEED SUB £0.45 COTTAGE SCONE £0.50 SULTANA SCONE £0.50 BREAD POTATO SCONE £0.33 CRUMPET £0.50 CRUSTY 400G £1.90 HOT X BUN £0.42 GLENCRUST 400G £2.00 PANCAKE £0.48 BERRYMEAL 400G £2.00 CROISSANT £0.56 BAGUETTE £2.00 WHEATMEAL 400G £1.76 COUNTRY COARSE 400G £1.90 HERB & ONION 400G £2.05 RICH FRUIT LOAF £2.45 DO-NUTS RUSTIC 800G £2.95 CRUSTY 800G £2.80 SUGAR RING DO-NUT £0.54 BROICHE LOAF 400G £1.90 ICED DO-NUT £0.70 RUSTIC 400G £2.00 JAM BALL DO-NUT £0.70 PASTRIES PRICE CONFECTIONERY SMALL PRICE CAKES APPLE TART S/CRUST £2.65 CHOCOLATE & MARZIPAN £0.86 LOG RHUBARB TART S/CRUST £2.65 FRENCH CAKE £0.80 DANISH PASTRY £0.94 TOFFEE SLICE £0.82 APPLE TURNOVER £1.06 ICED GINGER SLICE £0.80 CHELSEA BUN £0.94 FERN CAKE £0.72 APPLE & CUSTARD DANISH £1.06 PINEAPPLE PEAK £0.78 RASPBERRY -
ABL Wholesale Product Catalogue Draft V6.Indd
Pandoro Bakery Products We are a New Zealand family owned bakery committed to being world-class. Take a look at our range and become a part of our success story. One Company Two Brands One Call Centre One Delivery One Invoice Our Range: Page Page Artisan Stone Baked Breads 1 Pastries & Danish 8 Artisan Tin Breads 1 Croissants 8 Artisan Mini Tin Loaf 1 Doughnuts & Cronut 8 Block Toast Sliced 1 Eclair 8 Artisan Flat Breads 2 Sweet Brioche 8 Auckland Bakeries Panini 2 Muffins 9 Turkish 2 Cupcakes 9 Baguettes 2 Cakes - Individual 9 Artisan Buns & Rolls 3 Tarts & Tartlets 10 Round Flats 4 Fresh Cream Slices 10 Dinner Rolls 4 Lamingtons 11 Baps 4 Fresh Cream Gateaux 11 Long Rolls 4 Fresh Cream Log 11 Bagels 5 Cheesecakes 11 Hot Cakes 5 Sweet Pies 12 English Toasting Muffins 5 Biscuits 12 Scones 5 Cookies 12 Small Savouries 5 Biscotti 12 Pies 6 Slices 13 Pies - Wrapped 6 Cakes & Desserts 13 Quiche 7 Cake Slabs - Half or Full 14 Ordering Information All orders must be received by 3pm day prior No deliveries on Sunday Minimum $30 +GST Two day order for all sourdough products How To Place An Order Email [email protected] Phone 09 588 5000 0800 PANDORO www.pandoro.co.nz Artisan Stone Baked Ciabatta Italian Loaf Frumento Normandy Rye Large, Small Large, Regular Large, Regular San Francisco Sourdough Vienna Sourdough Boule Artisan Tin Breads Brioche Five Grain Sourdough Pain de Mie Plain Loaf with Large, Regular Sesame Seeds San Francisco Sourdough Wholemeal Walnut Artisan Mini Tin Loaf Block Toast Sliced Five Grain Sourdough Multigrain White Pandoro -
Who Will Rise to the Challenge?
DAILY RECORD Wednesday, February 26, 2014 SCOTTISH BAKER OF THE YEAR 2014 in association with Get on a roll, use your loaf and help us find the best THE SEARCH is on to The competition will see find Scotland’s best thousands of customers local baker – and we vote for their favourite need your help. bakers across Scotland Voting is now open for with an expert judging this year’s Scottish Baker panel munching their of the Year competition, way through hundreds of launched by couture cake products to whittle the maker Mich Turner, and search down to the it’s up to you who will winning few. walk away with the There are six award crown. categories to choose We’re looking for the from, so don’t waste rising stars of bread any time. baking, the kings and Get voting for your queens of savoury pies, winner and you could the cream of scone win one of six iPad mini’s makers and more as we simply by completing scour the country for the the form on the back very best in the business. page. Who will rise to the challenge? ENTER NOW FOR YOUR CHANCE TO WIN AN iPAD MINI – SEE PAGE 4 Page 2 Daily RecoRD Wednesday, February 26, 2014 Daily RecoRD Wednesday, February 26, 2014 Page 3 Scottish Baker of the Year 2014 The pies have it say Win meant happy customers of the Kandy Bar Bakery SINCE becoming the winners of the Scotch success on Scotch Pie World They flock Pie Championships Champions, staff at for the past five years the Kandy Bar bakery from many – and declared the in North Ayrshire miles away Kandy Bar bakery the have been high-fived best yet. -
Jello Pistachio Pudding Instructions
Jello Pistachio Pudding Instructions Lars void her forges pardy, she armour it perplexedly. Warring Shelton transpierce unwontedly. Christophe remains concupiscible: she kick-up her prawn reprehend too flatwise? Does jello pistachio fluff looks like almond and jello pistachio pudding instructions. So, if someone took a taste and then stuck the same spoon back in for a second taste, an enzymatic reaction begins. Pistachio Fluff So apparently this is also called a Watergate Salad. In the bowl cream of a stand mixer, cream the butter and sugar together. Chill until it will have managed to it every time is for jello pistachio pudding instructions in a professional and jello chocolate? To make it out what did i changed the jello pistachio pudding instructions to put the instructions without stopping the. Remove from your inbox, and jello pistachio pudding instructions. Stir together the whipped topping and pistachio pudding mix using a spatula. Would you think it compliments the jello pudding cake or make cake may contain amazon associate we please be a few simple! Simply adding cornstarch to instant pudding will unfortunately not help to thicken it. Refrigerate until chilled and serve. Definitely a big bowl as an early morning the jello pistachio pudding instructions in a golden oreo crust because as an odd combination. All time to your email below. Cover the bowl with plastic wrap and chill for at least an hour. Id like ambrosia which absorb liquid before for jello pistachio pudding instructions on mbr destroys the instructions and put in by step before frosting is. Iain is sensitive to milk for jello pistachio pudding instructions. -
Christmas Order Form
Christmas Order Form Latest order date: December 16th 2020 Locally Farmed Pork, Beef & Lamb Award-Winning Pies & Sausages Free-Range Poultry & Game High Quality Charcuterie & Cheeses 2 Market Street, Kirkby Lonsdale /dalestraditionalbutchers @dalesbutchers e: [email protected] t: 015242 71278 dalesbutchers.co.uk Beef £ per kg Quantity Lamb £ per kg Quantity Topside 16.98 Leg (bone in) 14.18 Silverside 13.98 Leg (boned & rolled) 15.98 Sirloin Steak 33.98 Shoulder Fillet 16.98 Sirloin (boned & rolled) 30.98 Loin Chops 19.98 Sirloin (on the bone) 25.98 Cutlets 19.58 Rump Steak 19.98 Noisettes 29.98 Fillet (full - minimum 2kg) 43.98 Crown Roast 25.98 Fillet Steak 48.00 Shoulder (bone in) 9.58 Rib-Eye Steak 33.98 Shoulder (boned & rolled) 11.38 Braising Steak 13.98 Minced 11.98 Stewing Steak 11.98 Diced 14.98 Minced Steak 9.98 French Trimmed Rack 28.98 Rib (boned & rolled) 26.98 Poultry £ per kg Quantity Rib (on the bone) 22.98 White Turkey 10.98 Brisket 10.78 Free-Range Bronze Turkey 12.48 Pork £ per kg Quantity Boneless Turkey Breast 19.98 Pork Steaks 12.98 Turkey Crown (on the bone) 16.98 Leg (boned & rolled) 9.98 Packington Free-range Chicken 6.98 Tenderloin 18.98 Eden Valley Chicken 4.78 Loin (bone in) 9.98 Gressingham Duck POA Loin (boned & rolled) 16.98 Goose POA Loin (boned, rolled & stuffed) 14.98 Guinea Fowl POA Chops 10.98 Capon (over 5lb chicken) POA Shoulder (boned & rolled) 8.98 Chicken Filliets 10.98 Diced 9.98 Chicken Legs 1.50 each Minced 8.98 High Welfare turkeys reared by Bailey’s Turkeys, Cheshire Fillet Steaks 18.98 -
X X X X X X X X X X X X X X X X X X X X X X X X X X X X X X X X X X X X X X X X X X
2016-2017 Nutritional & Carb Information Based on Manufacture Lables & Information ID Version 3 Carbs US US Foods Manufacture Manufacture Food Product Gluten Milk Soy Fish Tree Nut Peanut Shell Fish Wheat Egg Items listed below are from our purchasing order guide. Information is based off of the manufacture infromatoin provided. Always check with your physician. POPULAR ENTRÉES & ITEMS Lettuce & Tomato Cup (condiment) 2.68 KIWI (Fruit Serving 1/2 CUP) 14 Elementary Popcorn Chicken Salad w/ Bread Stick 34 x x Elementary Chef Salad with 2 Protiens, break stick, & 3PK Saltines 33 x x Elementary Fun on the Run WG Soft Bake Pretzel, 4oz Yogurt and Carrot Sticks w/ Ranch 58g x x Elementary Ham & Cheese Sub on Club Roll w/ Lettuce & Tomato Cup 38 x Elementary Pasta Bowl w/ Rotini , Red Sauce, Meatballs & Texas Toast 66 x x x x Domino's Smart Slice Cheese Pizza Slice 28g x x x Domino's Smart Slice Reduced Fat Pepperoni Pizza 28g x x x Italian Sub on White Club Roll w/ American Cheese, Lettuce & Tomato Cup 39 x x x Gran n Go Deli HS Ham & American Cheese on Club Roll w/ Lettuce & Tomato Cup 38 x x x Grab n Go Deli HS Ham & American Cheese Ciabatta w/ Lettuce & Tomato Cup 30 x Grab n Go Deli HS Turkey & American Cheese on Club Roll w/ Lettuce & Tomato Cup 39 x x x Grab n Go Deli HS Turkey & American Cheese on 4x4 Ciabatta w/ Lettuce & Tomato Cup 31 x College Corner Bagel A la Carte High School 59 x College Corner Bagel Meal High School 144 x x x Clux Deluxe Chicken Sandwich on White Hamburger Roll 34 x x Chicken Patty Sandwich on White Roll 42 -
LUNCH MENU Monday - Friday, 11Am - 5Pm
LUNCH MENU Monday - Friday, 11am - 5pm FROM THE COUNTER TASTING BOARDS for two Venison & pork sausage roll - £3.5 East coast cured charcuterie board - £19 Sloe gin venison salami, air dried ham & Grants of Tain Scotch pie - £5.95 cured belly pork, highland fine cheese pesto, With leafy salad grebiche mayonnaise, grilled sourdough, olives & capers Grants of Tain haggis pie - £5.95 With leafy salad Shin Falls smoked Scottish fish board - £25 Balvenie smoked salmon, Arbroath smokies & smoked mackerel pate, buttered sourdough, Grants of Tain mac & cheese pie (v) - £5.5 herb & gem lettuce salad, tarragon mayonnaise, With leafy salad soft boiled hens eggs Homemade soup & chunky sourdough (vegan) - £5.75 Highland fine cheese board (v) - £23 Isle of mull cheddar, Morangie brie & Wild bowl (vegan) - £8 Strathdon blue, Orkney oatcakes, Super grains, green beans, miso, lime, sesame, seasonal chutney, celery & fresh grapes Kimchee, Asian dressing & puffed barley + Sea buckthorn diced salmon - £5 Taste of Scotland - £23.5 Sloe gin & venison salami, Isle of Mull BLT bap - £6.5 cheddar, Balvenie smoked salmon, buttered Nairn streaky bacon, shredded gem lettuce, sourdough, soft boiled hens eggs, oatcakes, mustard mayo & sliced tomato - served in a seasonal chutney celery & fresh grapes granary & sunflower seed bap Hot smoked salmon seeded roll - £6.95 Hot smoked Scottish salmon, sweetcorn & basil cream cheese, mixed leaves - served in a brown KIDS multi-seeded roll Wee bairn happy meal - £5 Egg mayo & mustard cress Cheese or egg mayo sandwich, yoghurt, -
Carroll Traditions Cookbook
Carroll Traditions Cookbook A Collection of Recipes By Carroll Financial Associates 4201 Congress Street, Suite 210 Charlotte, NC 28209 (704) 553-8006 www.carrollfinancial.com 2018 For a FREE e-Book copy of this cookbook’s recipes, visit www.morriscookbooks.com/ebook for instructions. Copyright © 2018 Morris Press Cookbooks All rights reserved. Reproduction in whole or in part without written permission is prohibited. Printed in the USA by 800-445-6621 • www.morriscookbooks.com P.O. Box 2110 • Kearney, NE 68848 295636-18 PP-1 Thank You Thank you to all of our clients, friends, and family who contributed to this cookbook. This collection is full of recipes that hold great significance, and we appreciate your willingness to share them with the Carroll Financial community. We hope you enjoy cooking (and eating) these recipes for many years to come. Best regards, Your Team at Carroll Financial 295636-18 PP-2 295636-18 PP-3 Table of Contents Appetizers & Beverages .......................... 1 Soups & Salads .................................... 7 Vegetables & Side Dishes ........................ 13 Main Dishes ....................................... 19 Breads & Rolls..................................... 29 Desserts ............................................ 33 Cookies & Candy ................................. 45 This & That ........................................ 49 Index ............................................... 51 295636-18 Helpful Hints Appetizers & Beverages • Add flavor to tea by dissolving old-fashioned lemon drops or hard mint candies in it. They melt quickly and keep the tea brisk. • Make your own spiced tea or cider. Place orange peels, whole cloves, and cinnamon sticks in a 6-inch square piece of cheesecloth. Gather the corners and tie with a string. Steep in hot cider or tea for MBROSIA 10 minutes; steep longer if you want a stronger flavor. -
Rosh Hashanah & Yom Kippur
“It’s not the Holidays without Eli’s.” ROSH HASHANAH & YOM KIPPUR CATERING A Break the Fast Classic Catering ROSH HASHANAH & YOM KIPPUR Whether Rosh Hashanah arrives early—like this year: September 6!—or not until October, Rosh Hashanah and Yom Kippur forever signify for me the end of Summer and the true beginning of Fall. No matter the weather, I don’t get into an autumn mindset till these two holidays are behind us. I know we’ll be together as a family to break the fast on September 16th. My brothers and I will discuss the quality and availability of smoked fish as we do every year, tell smokehouse stories—my brother Saul went to the smokehouses every week for years and years—and while none of us do that now, we still take a lot of interest in the fish we sell and the fish we eat. Need to turn your Labor Day barbecue into a Erev Rosh Hashanah family dinner? Need help going from summer’s ease to autumn obligations? The Catering Department here at Eli’s is ready to talk you through the menus and ingredients you’ll want to use to usher in the season ahead. Eli and his sons, Sasha on the left, and Oliver. 212.423.0129 ELIZABAR.COM 3 STARTERS Filet of Beef ELI’S Chicken Soup With SUGGESTED Matzo Balls $75.00 / pound MENU Chicken Soup with Two Matzo Balls Roasted Free-Range Chicken ROSH HASHANAH Extra matzo balls are available. Crisp and golden, delivered $30.00 / quart whole, quartered or eighthed. -
NHANES Phone Follow-Up Dietary Interviewer Procedures Manual 2018
Phone Follow-Up Dietary Procedures January 2018 Table of Contents Chapter Page 1 Introduction to the Dietary Interview ............................................................. 1-1 1.1 Dietary Interview Component in the National Health and Nutrition Examination Survey (NHANES)...................................... 1-1 1.2 The Role of the PFU Dietary Interviewer ......................................... 1-3 1.3 Observers and Visitors ......................................................................... 1-4 2 General Interviewing Techniques .................................................................... 2-1 2.1 Before Beginning the Interview .......................................................... 2-1 2.2 Beginning the Interview ....................................................................... 2-1 2.3 Administering the Interview ................................................................ 2-2 2.3.1 Asking the Questions ........................................................... 2-2 2.3.2 Maintaining Rapport ............................................................ 2-5 2.3.3 Difficult Situations ................................................................ 2-5 2.3.4 Incomplete Information ...................................................... 2-5 2.4 Probing ................................................................................................... 2-6 2.4.1 What Is Probing and Why Is it Necessary ........................ 2-6 2.4.2 Probing Inappropriate Responses ..................................... -
Product List
Bread+F+Whole+Loaves/Sliced+Loaves Freshly+Baked+in+our+Bakery+F+Daily+ WHOLE+LOAVES+WHITE CODE PRODUCT 1055 Small%Farmhouse%Sliced 1056 Small%Pan%Sliced 1010 Small%Farmhouse% 1011 Small%Pan 1012 Small%Bloomer 1013 Small%Danish 1015 Small%Sesame 1016 Small%Poppy 1020 Small%Biscuit%Loaf 1068 Sliced%Biscuit%Loaf 1003 Large%Bloomer 1001 Large%Farmhouse 1052 Large%Pan%Sliced 1051 Large%Farmhouse%Sliced 1050 Large%Farmhouse%Thick%Sliced 1019 Crusty%White%Loaf WHOLE+LOAVES+BROWN CODE PRODUCT 1031 Small%Brown 1036 Small%Wholemeal 1061 Small%Brown%Sliced 1066 Small%Wholemeal%Sliced 1069 Small%Wholemeal%Thick%Sliced 1030 Large%Brown 1035 Large%Wholemeal 1060 Large%Brown%Sliced 1059 Large%Brown%Thick%Sliced 1065 Large%Wholemeal%Sliced 1064 Large%Wholemeal%Thick%Sliced 1032 Crusty%Brown At+Scotbake+we+have+always+been+proud+of+the+sheer+ variety+of+breads+we+offer,+however+if+there+is+ something+that+is+not+in+our+range+then+please+ menDon+this+to+our+telesales+team+and+they+will+get+ one+of+our+master+bakers+to+contact+you.++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++ David+Skeoch+F+Managing+Director Page%1 Delivered/to/your/door ALLIED/WHITE WARBURTONS/WHITE CODE PRODUCT CODE PRODUCT 4008 Sunblest,Pan 5001 Medium,Sliced 4018 Everyday,So;,,<,Medium 5015 Farmhouse 4019 Kingsmill,So;,<,Thick 5003 ToasEe 4004 Kingsmill,Plain 5011 Super,ToasEe 4005 Kingsmill,ToasEe,Thick, 5016 Small,Medium 4025 Kingsmill,Gold,So;,White -
Storytelling with UK Centenarians: Being a Hundred
Storytelling with UK Centenarians Being a hundred - it’s just luck Tina Koch Leverhulme Visiting Professor Pam Smith Professor of Nurse Education Rose Turner Research Associate Nimmi Hutnik Senior Lecturer The University of Surrey Published by the University of Surrey The Centre for Research in Nursing and Midwifery Education (CRNME), Faculty of Health and Medical Sciences, University of Surrey, The Duke of Kent Building, Stag Hill, Guildford Surrey, GU2 7TE Date printed July 2010 This study was funded by the Leverhulme Trust and the General Nursing Council for England and Wales Trust and approved by the University of Surrey‟s Ethics Committee. Sixteen centenarians were interviewed by the research team. The centenarians then validated the content and gave consent in writing to have their photos and abridged stories published as chapters in this book Copyright The University of Surrey. Reproduction of any part of this text should be with written permission of the authors. Author contact details: Tina Koch: [email protected] Pam Smith: [email protected] Rose Turner: [email protected] Nimmi Hutnik: [email protected] Cover design by Nigel Barnes, the University of Surrey Design & Print Shop. Centenarian photos were taken by Tina Koch and Pam Smith. 2 Acknowledgements Our deepest thanks must go to the centenarians: Olive, Emily, Hetty, Albert, Nita, Alison, Meg, Minnie, Jess, Edward, Bob, Phyllis, Alex, Marion, Jessie and Frank and their families and friends who participated in this storytelling study. Financial assistance was granted by the Leverhulme Trust who we thank. In 2009 Tina Koch was awarded the Leverhulme Visiting Professorship at the University of Surrey, hosted by Professor Pam Smith, Centre for Research in Nursing and Midwifery Education (CRNME), Division of Health & Social Care.