Hors D' Oerves
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Drinks Myrtle Signature Martini £10 Irish Ambassador £11 Negroni £12
Drinks Myrtle signature martini £10 Homemade Myrtle berries syrup, Irish Dingle Gin, Cointreau Irish ambassador £11 Jameson whiskey & Killahora Orchards rare apple ice wine Negroni £12 Gunpowder Gin & Tonic £11 Dingle Vodka Martini £12 Non-alcoholic Seedlip Garden 108 & tonic £10 Guinness – Irish stout £6 Hop House 13 – Irish golden larger £6 Smithwick's – Irish red ale £6 Camden Hells– London Helles £5 Doyles cider – Medium Irish cider £6 Puerto fino sherry, Lustau, Spain £9.5 Ayala champagne NV Brut Nature, France £12.5 2014 Sugrue sparkling wine, Trouble with Dreams, England £12.5 *A DISCRETIONARY 12.5%SERVICE CHARGE WILL BE ADDED TO ALL BILLS GF – Gluten Free GFA – Gluten free adaptable B – Beef P – Pork If you have any allergies, please alert your waiter A taste of Ireland 7 course tasting menu £75 matching wines £65 Bia Beag Potato Cork Clonakilty Black pudding apple puree, Dunany spelt Dublin Smoked scallop Taylors of Lusk garlic, crispy Gubbeen Chorizo Kerry lamb cannon Dingle pie, broad bean Wexford Sea buckthorn granita Dublin Burnt cream rockscotti Antrim Finishing sweets *A DISCRETIONARY 12.5%SERVICE CHARGE WILL BE ADDED TO ALL BILLS GF – Gluten Free GFA – Gluten free adaptable B – Beef P – Pork If you have any allergies, please alert your waiter A La Carte Starters Irish Carlingford oysters, lemon & dill (gf) £3.5 each Heritage carrot salad, Cáis Na Tíre cheese (gf) £11 Clonakilty black pudding, wrapped in potato £13 Chalk Stream trout tartar (gfa) £13 Chicken liver parfait, hazelnut, toasted potato bread (gfa) £13 mains -
Spareribs Hirschbraten Wildragout Zwiebelrostbraten Entrecôte ½
Spareribs mit Knoblauchsauce und Potato Wedges € 13,50 Spareribs with garlic sauce and potato wedges C Hirschbraten mit Semmelknödel, Blaukraut und Preiselbeeren € 19,00 Roast venison with bread dumpling, red cabbage and cranberries A,C,G,L,O Wildragout mit Semmelknödel und Preiselbeeren € 16,50 Venison stew with white bread dumpling and cranberries A,C,G,L,O Zwiebelrostbraten mit Potato Wedges € 17,50 Roast beef with onions, gravy and potato wedges A,F,G,M Entrecôte mit Gemüsegarnitur, Potato Wedges und Kräuterbutter € 24,50 Entrecôte with broccoli, potato wedges and herb butter F,G,O ½ Backhendl mit Pommes frites oder mit Erdäpfel-Blattsalat € 12,80 Breaded fried chicken with chips or with potato salad and lettuce A,C,G,M ½ Ente gebraten dazu Kroketten, Blaukraut und Apfelmus € 17,80 Roast duck with potato croquettes, red cabbage and apple sauce A Blutwurstgröstl mit Sauerkraut € 10,50 Black pudding, fried with mashed potatoes, served with sauerkraut A,L,O Geröstete Leber mit Reis € 10,50 Fried pig´s liver with rice A,F Wiener Schnitzel mit Pommes frites € 12,90 Breaded fried pork escalope with chips A,C,G Cordon Bleu mit Petersilienkartoffeln € 14,30 Breaded fried pork escalope, stuffed with ham and cheese, served with potatoes A,C,G,O Grillteller mit Pommes frites, Grillsauce und gemischtem Salat € 16,50 Mixed grill with chips, cocktail sauce and mixed salad M Forelle „Müllerin“ (im Ganzen gebraten) mit oder ohne Knoblauch, dazu Petersilienkartoffeln € 17,00 Fried trout with or without garlic, served with potatoes A,D,G Gegrilltes -
How to Make Sweet Potato Flour, Starch, Sugar, Bread and Mock Cocoanut
‘V.- -- :a= 1^ ... .i. op I - 5^1 I BULLETIN No. 37 1918 How to Make Sweet Potato Flour, Starch, Sugar Bread and Mock Cocoanut BY G. W. CARVER, M. S. Agr., Director EXPERIMENT STATION TUSKEGEE NORMAL AND INDUSTRIAL INSTITUTE HOW TO MAKE SWEET POTATO FLOUR, STARCH, SUGAR, BREAD AND MOCK COCOANUT BY GEO. W. CARVER Director Experiment Station, Tuskegee Normal and Industrial Insti- tute, Tuskegee Institute, Alabama. SWEET POTATO FLOUR There are several grades of this product and quite as many ways to manufacture them. Each one of these flours or meals (as most millers insist upon calling them) has a particular character of its own and is therefore adapted to certain uses the other products are not. These Sweet Potato flours are generally speaking of three kinds. 1st. Those made from the uncooked potato. 2nd. Those made from the cooked potato. 3rd. Those made from a careful system of roasting, or from the starch making process. The first two will interest the housewife most, so, therefore, I will dwell almost or quite exclusively on these. FLOUR NO. 1. FROM THE RAW POTATO Here, all that is necessary is to wash, peel, and slice the potatoes real thin, dry in sun, oven or dryer until the pieces are quite brittle, grind very fine in a clean coffee mill, spice mill, or any type of mill that will make wheat flour or corn meal; bolt through fine cloth in the same way, as for other flours. The fine flour-like particles will pass through, and the coarse gran- ular meal left on the bolting cloths. -
PEEKSKILL SENIORS: Newsletter for September 2021
PEEKSKILL SENIORS: Newsletter for September 2021 HOURS OF OPERATION What’s new in September? Monday to Friday 9:00 AM – 3:00 PM Wednesday, Wednesday Sept. 15 & Thursday Sept. 16: In connection with our senior grocery program, volunteers from INSIDE THIS ISSUE the Keon Center will deliver produce from Feeding Program Info Westchester to seniors receiving home delivered meals. Senior s Info If you do not want to receive any produce from Lunch Menu Feeding Westchester, call A.J. at (914) 739 – 6768 to opt out. Vaccine Information th Thursday, September 30 JOHNATHAN ZAMORA, Senior Law Day will be held at Ridge Road park (287 Ridge Nutrition Site Manager Road, Hartsdale) from 10:00 AM to 12:30 PM. Masks required! (914) 734 – 4250 x 2 Call (914) 813 – 6300 to register. See flyer attached for more info. RAY GLASHOFF, Senior Recreation Leader (914) 734 – 4254 $3.00 Taxi Rides for Seniors Aged 65+ A.J. BATRA, Sr. Office Assistant / Homebound Meals Coordinator (914) 739 - 6768 All Taxi Cabs offers rides within the City of Peekskill RHONDA GETTER, for $3 to seniors! Food Service Helper / Recreation Assistant (914) 734 – 4251 RideConnect: A not-for-profit program of Family Services of GREGORY GILBERT, Chef Westchester is dedicated to finding the fastest and most cost- effective transportation options to meet the needs of older adults, WALTER DOMINGUEZ, age 60+ in southern Putnam and Westchester Counties. Call the Kitchen Aide transportation counselors at (914) 242-7433. They are staffed Monday - Friday from 9 AM to 5 PM. JOE TAYLOR BELDEN JORDAN Please see attached flyer for more info. -
2000 Annual Recipe Index
Annual Recipe Index Y our guide to every recipe title in our year-2000 issues ® APPETIZERS Dried Plum-and-Port Bread, Nov 140 Lemon-Honey Drop Cookies, Dec 140 English Muffins, Sept 111 Mocha Double-Fudge Brownies, June 202 Antipasto Bowl, Dec 100 Festive Fruit Soda Bread, Nov 142 Molasses Crackle Cookies, May 210 Artichokes With Roasted-Pepper Dip, Dec 178 Fig-Swirl Coffeecake, Nov 186 Oatmeal Cookies With A-Peel, June 192 Asian-Spiced Pecans, Nov 179 Flaxseed Bread, J/F 168 Ooey-Gooey Peanut Butter-Chocolate Brownies, Cajun Tortilla Chips, J/F 159 Fresh Cranberry Muffins, Dec 128 Sept 156 Celestial Chicken, Mint, and Cucumber Skewers Fresh Fig Focaccia, Aug 152 Peanut Butter-Chocolate Chip Brownies, June 198 With Spring Onion Sauce, July 106 Fruit-and-Nut Bread, J/F 103 Peanut Butter-Crispy Rice Bars, Sept 156 Cosmic Crab Salad With Corn Chips, July 106 Herbed Focaccia, Mar 138 Power Biscotti, Nov 198 Country Chicken Pâté, July 140 Honey Twists, June 197 Raspberry-Cream Cheese Brownies, June 200 Creamy Feta-Spinach Dip, J/F 158 Jalapeño Corn Bread, Nov 122 Raspberry Strippers, Dec 134 Cumin-Spiked Popcorn, July 96 Jamaican Banana Bread, Apr 212 Sesame-Orange Biscotti, Nov 214 Forest-Mushroom Dip, J/F 156 Kim’s Best Pumpkin Bread, Oct 157 Snickerdoodle Biscotti, Nov 202 Hot Bean-and-Cheese Dip, J/F 155 Lavender-Apricot Swirls, June 180 Spicy Oatmeal Crisps, Dec 130 Indian Egg-Roll Strips, J/F 159 Lavender-Honey Loaf, June 182 Toffee Biscotti, Nov 200 Italian Baguette Chips, J/F 156 Lemon-Glazed Zucchini Quick Bread, June 176 Truffle-Iced -
Kathy's Kustom Katering
Kathy’s Kustom Katering 276-963-3257 APPETIZERS Chicken On A Stick (Mesquite BBQ and Lemon Pepper) Chicken Kabobs Hot or Mild Chicken Wings w/Dip Breaded Chicken Wings or tenders w/Assorted Dips Sausage Balls BBQ Cocktail Smokies Sweet & Sour or BBQ Meatballs Assorted Mini Stuffed Croissants (Chicken Salad, Tuna Salad, Egg Salad, Ham Salad) Honey Baked Ham Biscuits Sweet Potato Ham Biscuits Mini Ham & Cheese Biscuits (Hot or Cold) Mini Cucumber Sandwiches Spinach & Artichoke Dip w/Tostitos or Hard Bread Mexican Taco Dip w/Tostitos Stuffed Celery w/Cream Cheese or Peanut Butter Mini Stuffed Tomatoes (Chicken Salad or Tuna Salad) Ham Pinwheels Mexican Pinwheels Deviled Eggs Stuffed Jalapeno Peppers Fresh Vegetable Tray w/Homemade Ranch Dip Hawaiian Cheeseball served w/Assorted Crackers Fruit Cheeseball Served w/Vanilla Wafers Seasonal Fresh Fruit Tray w/Dip Chocolate Dipped Strawberries (seasonal) SPECIAL ORDERS Jumbo Steamed Shrimp w/Cocktail Sauce Bacon Wrapped Scallops Rumika-Bacon Wrapped Chicken Livers Spanikopita-& Cheese Filled Filo Mini Crab Cakes Hot Crab Dip w/Tostitos or Hard Bread Stuffed Mushrooms w/Crab Meat or Sausage Gourmet Relish Tray w/Cheese Cubes, Pickles & Olives CARVING STATION SERVED W/ROLLS AND SAUCES Roast Beef w/Aujus Beef Tenderloin Turkey Breast Pork Tenderloin Honey Baked Ham Prime Rib MEATS POULTRY Southern Fried Chicken – Assorted Pieces Smoked BBQ Chicken Chicken Pot Pie Chicken & Dumplings Breaded Chicken Tenders Grilled Chicken (Lemon Pepper, Honey Glazed BBQ, Teriyaki, Sweet & Sour, Buffalo, Mushroom Cheese, -
Suppen Soup Für Den Kleinen Hunger for Smaller Appetites
Suppen Soup Leberflädlesuppe 5 Bouillon with slivers of liver pancake 3,90 € Tomatensuppe 5,10 Tomato soup 3,90 € Gulaschsuppe Goulash soup 4,90 € Käsesuppe mit Knoblauch-Croutons 17 Cheese soup with garlic croutons 3,90 € Für den kleinen Hunger For smaller appetites Weißwurst mit Laugenbrez’l 12,4,5 White veal and pork sausages with a pretzel 6,00 € Obazda – Orig. Bayerischer Biergartenkäse mit Brot und frischem Lauch 17 Obazda– Traditional Bavarian mix of Camembert, onion, butter and bell pepper, with bread and fresh spring onions 6,50 € Gebackener Camembert mit Preiselbeeren und Toast 17 Camembert coated in breadcrumbs with cranberries and toast 6,50 € Würzfleisch vom Schwein mit Buttertoast Spiced pork ragout with toast 5,00 € Backkartoffeln oder Kartoffelecken mit Kräuterquark 17 Baked potato or potato wedges with sour cream and herbs 5,00 € Hauptgerichte Main Courses Leberkäs’ mit Spiegelei, dazu Krautsalat und Bratkartoffeln 6,12,10 Pork meatloaf with fried egg, coleslaw and pan-fried potatoes 10,00 € Bauernfrühstück nach „Art des Hauses“ Farmers' breakfast “Zur Haxe“ 9,00 € Leber „Berliner Art“, mit gebratenen Zwiebeln und Apfelspalten, dazu Kartoffelpüree 17 Pork liver with fried onions, apple slices and potato purée 10,00 € Gulasch vom Schwein mit Blaukraut, dazu Klöße 6 Goulash with red cabbage and potato dumplings 11,50 € Paniertes Schweineschnitzel „Hamburger Art“, mit Bratkartoffeln Bread crumbed schnitzel of pork with pan-fried potatoes 12,00 € Hähnchenbrustfilet auf Pflaumensoße mit Blumenkohl und Herzoginkartoffeln Chicken -
Bangers & Mash
BA RBECU E SPECIA L IST SNACKS & TAPAS EST. 2002 SIGNATURE BOARD (to share for 2 or 4) CLASSIC BRUSCHETTA 9 rustic bread, pomodoro infused with basil & extra COLD CUT CHARCUTERIE 38/ 54 virgin olive oil BOARD prosciutto de parma, spicy chorizo, pork salami RUSTIC POTATO 14 & pork rillette served with pickled cornichons, slow cooked roasted idaho potato served with whole grain mustard & crispy bread classic sweet & spicy brava sauce ARTISANAL CHEESE PLATTER 32/ 50 CRISPY CHICKEN KARAGE 17 selection of daily cheese served with grapes, marinated in sake, soy sauce, ginger & garlic, quince & savoury biscuits served with fresh lemon wedge 18 MIXED MEAT PLATTER 38/ 54 BEEF SLIDERS(3PCS) NZ lamb rack, Australian beef, chorizo sausage, premium patty with toasted mini buns chicken & beef skewer, mint yogurt, mixed olives, mesclun salad NACHO CHIPS SALSA 14 sour cream, guacamole & cheese sauce FRESH TUNA TARTARE 17 served with avacado & ponzu SALADS & APPETIZERS SALT & PEPPER SQUID 16 ROASTED PUMPKIN SOUP 11 crispy squid sauteéd with garlic, bird eye chili, crumbled feta cheese, pumpkin seeds & onion black pepper corn, sugar & spring onion bread GRILLED SAUSAGES 18 spicy chorizo, kurobuta pork served with mesclun GRILLED PRAWN SALAD 20 salad & whole grain mustard mesclun salad, mandarin orange, green apple CHICKEN QUESADILLA 16 BURRATA CHEESE & PARMA 24 grilled cajun chicken, tomato salsa, sour cream, HAM SALAD guacamole arugula salad, parma ham, extra virgin olive oil, balsamic reduction SATAY SELECTION(half a dozen) 11 satay selection of chicken -
BAKING, ROASTING and COOKING with the Miele Oven
BAKING, ROASTING AND COOKING BAKING, ROASTING AND COOKING with the Miele oven BAKING, ROASTING AND COOKING with the Miele oven ore and more cooks are discover- Ming just how versatile the Miele oven is. Whether baking, roasting, cook- ing or grilling, you will soon see how many ways your oven can be used. Not only is it ideal for well-loved classics such as pizza, cakes, souffles and gra- tins, but roasts, bread and desserts are cooked to perfection too. Features which professional cooks have long taken for granted are now increasingly available to the keen amateur, for whose creativi- ty the sky is now the limit. Be enthused by more than 140 exclusively developed recipes which have their inspiration in with the Miele oven cuisines from all over the globe. Be it a savoury apple tart with liver, roast veal with a prawn crust or a Creole mango gateau – it has never been so easy to achieve perfect results in the kitchen. M-Nr.: 7 143 490 GT M.-Nr.: 7 253 800 Oe Edition 2 BÖ 4052 (Mohn) - 12/08 © Pubished by Verlag Zabert Sandmann Munich 2nd Edition 2008 Graphics Georg Feigl Food photography Susie Eising (see PHOTOGRAPHY at end of INDEX for reference to other photography) Recipes Michael Koch Editiorial Edelgard Prinz-Korte, Martin Kintrup, Alexandra Schlinz, Eva-Maria Hege Production Karin Mayer, Peter Karg-Cordes Lithography MM Intec GmbH, Miesbach Printer Mohn media Mohndruck GmbH, Gütersloh English Translation Dept. and Training Kitchen, Miele UK This book is the result of a joint project between the publisher, Verlag Zabert Sandmann (www.zsverlag.de) and the Miele Company (www.miele.de). -
Still an Hour to Go Before the Event and Everyone's Ready. Including
Austria Trend COMFORT HOTEL CONGRESS INNSBRUCK **** BANQUET FOLDER Still an hour to go before the event and everyone’s ready. Including me. Member of Verkehrsbüro Group Let us take care of planning your event – don’t leave 2 anything to chance. What kind of events do you enjoy most? Probably the ones where knows that seminars, meetings and conferences can all too easily end everything comes together perfectly – from the programme to the up going nowhere unless they are organised properly – right down to service and location. We do everything we can to meet any special the last detail. Austria Trend Hotels create the perfect setting to ensu- requirements, while putting your wellbeing first and making sure that re that your event is a resounding success. State-of-the-art equipment your event goes off smoothly. Your designated contact person and and the very best in bespoke meeting services complete the picture. a team of dedicated event professionals are always on hand to give All you have to do is focus on what matters most to you and leave the advice and support when it comes to planning and hosting your event, rest of the planning and hosting to us. Let us look after your guests in and make sure you reap the benefits of our experience. Everyone the run-up to the event and provide follow-up support. Taking you closer to your goals. 3 Whatever brings you to Innsbruck the Hotel Congress Innsbruck is the requirements. When it comes to 100% organic coffee, tea and muesli ideal base during your stay. -
Make the Holidays Delicious
SWEETNESS AND SPICE MAKE THE HOLIDAYS DELICIOUS ENJOY A STRESS-FREE SEASON Plan Your Menus Early RATING Feature Eddie’s Meats, Seafood EB OU EL R Include Some Prepared Foods C Holiday Dinner Menu on Back Page Y A N R NIVE R S A YOUR GUIDE TO GOURMET 12.7.14–12.20.14 EDDIESOFROLANDPARK.COM SPECIALS FOR THE WEEK OF DECEMBER 7 - 13 DAIRY MEATS-VICTOR’S Tropicana Pure Premium Orange Juice USDA Prime Sirloin Steaks boneless ........ lb $10.99 .......................................................59 oz 2/$6.00 Pork Chops boneless .....................................lb $6.99 Dannon Yogurt .........................................6 oz $0.59 D'Artagnan Organic Chicken Breasts boneless ................................................... lb $10.99 FROZEN Chicken Marsala tender breast of chicken, sautéed and finished in a rich Breyers Ice Cream ....................................48 oz $4.79 SEAFOOD Marsala sauce.................................. $11.99/lb Newman's Own Pizza .................12.3 to 14.3 oz $4.99 Raw Shrimp 16/20 ct .................................lb $17.99 Cod Filets.....................................................lb $9.99 Brisket of Beef slow-cooked brisket, sliced thin and served with house-made GROCERY Salmon Burgers store-made ......................lb $14.99 gravy ...............................................$15.99/lb Creative Snacks Baked Veggie Chips ..............................................................4 oz $2.99 DELI Panko-Coated Cod fresh cod filets, Healthy Choice Soups .................... 15 oz can $1.79 -
March Means - IRISH SODA BREAD!
march means - IRISH SODA BREAD! A V AILABLE DAILY M-Th (FRI. & SAT. PLAZA SHOPPING CENTER ONLY) BREADS: Honey Whole Wheat, Harvest White, Cinnamon Swirl, Baguette SWEETS: Cinnamon Chip Scones, Chocolate Chip Scones, Cinnamon Rolls MONDAY BREADS: Asiago Pesto, Dakota, Cinnamon Chip, Sourdough, Asiago Sourdough, Baker’s Choice Batter Bread, Irish Soda Bread SWEETS: Raspberry Scones, Snickerdoodle Cookies, Oatmeal Choc. Chip Cookies, Monster Bars TUESDAY BREADS: Cheddar Garlic, Apple Crumble, Quinoa Bread, Multi-Grain Sour Dough SWEETS: Blueberry Cream Cheese Scones, Salted Caramel Cookies, Lemon Bars, Oatmeal Choc. Chip Walnut Cookies WEDNESDAY BREADS: Whole Grain Goodness, Cinnamon Chip, Pumpernickel Rye, Asiago Sour to celebrate st. Patrick’s day Dough, Sour Dough, Irish Baked Potato SWEETS: Oatmeal Choc. Chip Cookies, Ginger Cookies, Baker’s Choice Scones, Scotcheroos Be sure to try our famous Irish Soda Bread THURSDAY this month! Our customers have told us it’s BREADS: Pumpkin Chocolate Chip, Breakfast Blast, Multi-Grain Sour Dough, “The best soda bread they’ve ever had!” High 5 Fiber, Blueberry Lemon, Gouda & Stout, Irish Soda Bread SWEETS: Raspberry Cream Cheese Scones, Oatmeal Raisin Cookies, Don’t forget our delectable Gouda & Stout Bread Oatmeal Choc. Chip Cookies, Pumpkin Choc. Chip Muffins baked w/ local beer from Hoops Brewing Company & smoked gouda cheese! YUM! FRIDAY - (PLAZA SHOPPING CENTER ONLY) BREADS: Whole Grain Goodness, Challah, Cinnamon Chip, Popeye, Pretzels, Cranberry Wild Rice, Sour Dough, Asiago Sour Dough And potato meets bread in our Irish Baked Potato Bread! Yup, it’s exactly what SWEETS: Blueberry Scones, Salted Caramel Cookies, Savannah Bars, Oatmeal Choc. Chip Walnut Cookies it sounds like folks - potato flakes, chives, cheddar cheese, and a hint of pepper made into a magic SATURDAY - (PLAZA SHOPPING CENTER ONLY) loaf of deliciousness! BREADS: Honey Whole Wheat, Harvest White, Cinnamon Swirl, Dakota, Oregon Herb, Baguette, Cinnamon Chip SWEETS: Oatmeal Choc.