2014Cabernet Sauvignon

Total Page：16

File Type：pdf, Size：1020Kb

2014Cabernet Sauvignon sonoma county, private reserve Taste Deep garnet in color, our 2014 Cabernet Sauvingon opens with intensely fruity aromas of mixed red berries and plum that deepen into notes of black cherry and baking spices. Round on the palate, with full flavors that echo the bright berry aromas. Subtle notes of turned earth, allspice and toasty oak are interwoven in the dry, lingering finish. Serve Rich on the palate, this well-balanced Cabernet is the perfect choice to serve up alongside your favorite beef pot roast or stew. Looking for a gift for the red lover in your life? Pair this delicous Cabernet with a custom label for a thoughtful, personalized gift. Pair Grilled: Portobello mushrooms, hangar steak, lamb chops, marinated tri-tip Slow-cooked dishes: Beef Bourguignon, oxtail stew, lamb stew Roasted meats: Beef tenderloin, prime rib, pork shoulder About the Appellation - Sonoma County Virtually all great winegrowing regions are situated by water, to moderate climatic extremes. With approximately sixty miles of rugged Pacific coastline and the mighty Russian River winding its way inland, the whole region is blessed with mild, Mediterranean conditions: Warm, sunny days and cool, foggy nights which allow for slow, even matura- tion, optimal flavor development and ideal sugar to acid balance. Winemaking Information: Varietal Composition: 86% Cabernet Sauvignon. 14% Merlot Appellation: Sonoma County Analysis at Bottling Alcohol: 14.5 pH: 3.53 TA: .59 RS: .22 windsor vineyards | 800.289.9463 | www.windsorvineyards.com.

Copy Link

Recommended publications

Cover Page for MONDAYS & TUESDAYS
Cover page FOR MONDAYS & TUESDAYS WESTERN & GRILL SECTIONS COLD & JAPANESE SOUP SEAFOOD ON ICE SELECTION: ROASTED CARROTS AND PUMPKIN SOUP BLUE CRABS Croutons, Parmesan Cheese, Crispy Bacon BLACK TIGER PRAWNS MUSSELS CARVING CLAMS WHOLE ROAST U.S. BEEF RUMP *Herbed Butter, Garlic Butter, Lemon Butter PORK BELLY CRACKLING CAJUN SPICED ROASTED CHICKEN JAPANESE SUSHI BAR ON THE GRILL SUSHI BBQ PORK BELLY BELT FISH BEEF KEBAB SALMON SHRIMP KEBAB TAMAGO GINDARA STEAK CUTTLEFISH NORWEGIAN SALMON STEAK HERBED CHICKEN THIGH M A K I R O L L S BEEF TENDERLOIN STEAK DRAGON CLAW FUTO MAKI VEGETABLES VEGETARIAN ROLL MASHED POTATO CALIFORNIA MAKI MIXED ROASTED VEGETABLES ROASTED MARBLE POTATO SASHIMI TAMAGO SAUCES TUNA MUSHROOM GRAVY SALMON THYME JUS HERB & GARLIC BUTTER PICKLED SHRIMP SALAD PINEAPPLE - INFUSED SAKE HOT WESTERN DISH BEEF, PEPPER & MUSHROOM STROGANOFF CHICKEN & PEPPER ROULADE WITH PIMENTO SAUCE COLD CUTS PLATTER (Farmer’s Ham, Pastrami, Salami) CHEESE PLATTER (Blue Cheese, Smoked Cheese, Emmental, CONDIMENTS Toasted Nuts, Dried Fruits) BBQ SAUCE DIJON MUSTARD COMPOSED SALADS HORSERADISH SAUCE WHITE WINE CREAM SAUCE WALDORF SALAD (Apple, Celery, Walnuts) HOT SAUCE LEMON & FETA QUINOA SALAD (Olives, Tomato, Parlsey) SOM TAM SALAD (Green Papaya, Cilantro, Tomato, Snake Beans, Thai Fish Sauce) CHICKEN MANGO AND CUCUMBER SALAD CANAPÉ BITE WOK, ROAST & DIM SUM SHRIMP AND CUCUMBER BITES (Cream Cheese, Chives, Capers) ASIAN STATION & CHINESE ROAST SECTION DEVILED EGGS (Dijon Mustard, Smoked Paprika) Live Cooking, Fried Rice Meat & Vegetable
[Show full text]
REVE BISTRO TAKE out Each Dish Is Carefully Crafted by Chef / Owner Paul Magu-Lecugy
REVE BISTRO TAKE OUT Each dish is carefully crafted by Chef / Owner Paul Magu-Lecugy. He takes into consideration not only the flavors but textures and overall enjoyment of the dish. No substitutions please. TAKE OUT PRICING: 10% off DINNER, MENU PRICES / except family meals (already discounted) HORS D’OEUVRE LES PLATS PRINCIPAUX HUITRES 19 SALADE NIÇOISE A NOTRE FAÇON 23 • ½ doz Local Miyagi Oysters. Served with a • Classic Niçoise "our way" made with top quality champagne mignonette canned tuna packed in olive oil with black olives, egg, add additional oysters for 3.25 ea anchovy, and assorted raw vegetables with butter GOUGÈRES 6 lettuce & lemon thyme vinaigrette. • (6) Bite size French cheese puffs. Perfect while PAVE HALIBUT GRENOBLOISE * 37 sipping Champagne! • Pan seared fresh local halibut with a caper, tomato, PÂTÉ DE SANGLIER 14 lemon brown butter with mashed potatoes & sautéed zucchini. Garnished with buttery • House made wild boar pâté with pickled mini-croutons. vegetables, mustard NOIX DE ST JACQUES * 36 ESCARGOTS 16 • Seared "day boat" scallops over spring pea risotto • (6) Escargots in the shell with herb garlic butter TARTARE DE FILET DE BOEUF 38 SOUPES ET SALADES • Steak tartare with mixed greens and French fries SOUPE A L'OIGNON GRATINÉE 12 BISTRO STEAK FRITES * 32 / 58 • Classic house made French onion soup topped with • Angus Ribeye steak with green peppercorn sauce, gruyere & Comte cheeses & croutons. seasonal vegetables & French fries 8oz / 16 oz SOUPE FROIDE DE PETITS POIS, 10 FILET DE CANARD POÊLÉ 32 MENTHE • Seared Maple Leaf duck breast, farrow pilaf with • Vegan. Chilled English pea & mint soup fresh local cherry gastric SALADE AUX FRAISES 14 POULET FAÇON "COQ AU VIN" * 26 • Mixed baby greens, with fresh strawberries tossed • Red wine braised Cooks Venture chicken leg & thigh in a balsamic reduction & Humboldt Fog cheese with pearl onions, button mushrooms & house made SALADE RÊVE 10 pancetta.
[Show full text]
Outdoor Dining, Take-Out, and Curbside Menu
-OUT CURBSIDE, DELIVERY M TAKE ENU OUTDOOR DINING, TAKE-OUT, AND CURBSIDE MENU APPETIZERS SALADS FRENCH ONION SOUP ........................10 PERSIL SALAD .......................................12 with Croutons & Gruyere Cheese Baby argula, white beans, artichoke, cucumber, Ricotta Salada cheese, Lemon Vinaigrette SOUP DU JOUR ......................................9 WALDORF SALAD .................................14 ESCARGOT BOURGUIGNON ..............13 Mixed greens, string beans, apples, beets, blue Garlic - herb Butter Sauce cheese, Champagne Vinaigrette GRILLED OCTOPUS ...............................17 CAESAR SALAD .....................................TAKE-OUT, 10CURBSIDE, Baby arugula, garbanzo beans and tomato in a Romaine lettuce, croutons, parmesan cheese, lemon vinaigrette Caesar Dressing & DELIVERY MENU GOAT CHEESE FLATBREAD ..................12 GRILLED SHRIMP & AVOCADO ...........16 Truffle fondue, mushroom and spinach Romaine lettuce, tomato, hearts of palm, GRILLED BABY LAMB CHOP .........16/30 LemonENTREES Vinaigrette Sautéed spinach and rosemary au jus STEAK FRITES 27 GRILLED CHICKEN PAILLARD 19 Grilled NYADD Strip CHICKEN Steak topped +$7 with | ADDherb butterSHRIMP and $9 |ADDOver SALMON Waldorf salad +$12 (Field greens, endives, apples, served with French fries beets, string beans, blue cheese and champagne PAN SEARED SCALLOPS .......................16 vinaigrette) Sautéed spinach and citrus bro blanc BEEF BOURGUIGNON 25 RACK OF LAMB 30 Mashed potatoes and vegetables SHRIMP COCKTAIL (5) .........................18 Roasted
[Show full text]
Soups Starters Side Dishes Main Dishes Desserts
SOUPS MAIN DISHES CLASSIC FRENCH ONION SOUP (A, M, G) 75 CAULIFLOWER GRATIN (V, M, G) 127 A must of the French cuisine served with a gratinated Baked cauliflower in a rich béchamel sauce and gratinated giant gruyere crostini with mixed French cheeses BROCCOLI, SPINACH AND BLUE CHEESE SOUP (M, V) 75 ROASTED CHICKEN 159 Accompanied by fried leek strings, blue cheese Whole Spatchcock chicken with roast baby potatoes and mascarpone croquettes and mixed vegetable FRENCH BISQUE (A, SF, G, E, M) 81 HERBS CRUSTED LAMB CHOPS (M, G) 166 Shellfish soup, pan fried king prawn and Rouille Served with French ratatouille, pea purée and on baguette crostini demi-glace sauce ORANGE GLAZED SALMON FILLET (SF) 149 Duo of sweet potatoes and sautéed French beans STARTERS CONFIT DUCK LEG (A) 155 Served with braised red cabbage, rosti potato STEAK TARTARE (E, G, M) 86 A fine chopped beef tenderloin with sunny side up quail and duck jus egg accompanied by a selected choice of condiments and homemade mayonnaise CHATEAUBRIAND (800 GR-2 PEOPLE) (M) 399 Served with crashed baby potatoes, roasted mushroom MUSSELS MARINIERE (A, M, SF) 75 A classic Southern French cuisine of mussels in casserole and blue cheese sauce made with a double cream and white wine reduction, (not inluded in any of the Al Inclusive meal plans) seasoned with chopped parsley and garlic ENTRECOTE CAFÉ DE PARIS (M) 167 CHICKEN LIVER PATE (A, G, E, M) 69 Served with onion compote, mixed vegetable omelette Rib-eye Angus beef, Café de Paris butter, hand cut fries and bread crostini FISH CASSEROLE (SF)
[Show full text]
Beef Bourguignon Package Contents Preparation Instructions • 3 Pkgs
CROCK-POT® SLOW COOKER MEALS by Omaha Steaks Cooking Instructions for Beef Bourguignon Package Contents Preparation Instructions • 3 pkgs. Beef Sirloin Do not thaw. Keep frozen until ready to cook. • 2 pkgs. Sauce • Roasted Potatoes, Baby 1. Remove raw beef from box. Carefully place beef Carrots, Portabellini Mushrooms, Pearl Onions and sauce pouches under water to loosen film. 2. Open beef pouches; place beef in bottom of slow cooker. 4 QT. SLOW COOKER LOW for 8 hours 3. Add sauce and ¼ cup water over the top of the beef. HIGH for 6 hours 4. Wash hands thoroughly after handling raw beef. 5. Turn on your slow cooker and cook according 6 QT. SLOW COOKER to the chart to the right. LOW for 8 hours 6. Without stirring, add vegetables to the HIGH for 6 hours slow cooker for last hour of cook time. RECOMMENDED 7. Stir and serve! TM FOR FOOD SAFETY AND QUALITY, FOLLOW THESE COOKING INSTRUCTIONS. FOOD MUST BE COOKED TO AN INTERNAL TEMPERATURE OF 165°F AS INDICATED BY A FOOD THERMOMETER. Instructions based on 4-quart or 6-quart slow cooker without liner. Appliances vary; adjust cook time accordingly. © 2016 Crock-Pot™ logo is a trademark and Crock-Pot® is a registered trademark of Sunbeam Products, Inc. used under license. Distributed by Omaha Steaks International, Inc. CROCK-POT® SLOW COOKER MEALS by Omaha Steaks Cooking Instructions for Chicken and Dumplings Preparation Instructions Do not thaw. Keep frozen until ready to cook. Package Contents • 2 pkgs. Chicken Breast 1. Remove raw chicken, vegetables, dumplings, and • 3 pkgs.
[Show full text]
Fabulous & Creative Food Precise & Attentive Service
FABULOUS & CREATIVE FOOD PRECISE & ATTENTIVE SERVICE BEAUTIFUL & INTERESTING EVENT SPACES Thank you for considering Padre Hotel to host your event. Our dynamic team of chefs and event coordinators will work with you to create a menu the perfectly captures your vision. We believe food should be a reflection of both your purpose and personality. Our professional staff brings decades of experience to the table. We are inspired by the simplicity of the classics. Our chefs source the best ingredients and work with exceptional local purveyors to give your event the attention to detail that is the signature of Padre Hotel hospitality. Ready to start planning, phone: 661-427-4900 email: [email protected] padre hotel 1702 18TH STREET, BAKERSFIELD CA 93301 WEB THEPADREHOTEL.COM TEL 661–427–4900 E [email protected] The Padre Hotel will customize your morning. FARMERS’ DAUGHTER BUFFET We offer a variety of breakfast buffets, brunch offerings $18 Per Person and can fly you to your next stop with breakfast on Scrambled Eggs, Buttermilk Fried Chicken, the go. Buffets include a full service pastry team to Fresh House Made Biscuits, Sausage Gravy, maximize your catering needs. From fresh baked muffins to steak and eggs, The Padre Hotel looks forward to Applewood Smoked Bacon, Breakfast Sausage Links, waking up with you. Country Potatoes, Fresh Fruit Salad, Coffee Station, Orange Juice 25 person minimum. EL HEFE BREAKFAST BUFFET CALI CONTINENTAL BUFFET $18 Per Person $11 Per Person Cotija Scrambled Eggs, Chilaquiles Rojo, House Baked Pastries,
[Show full text]
Solutions for Export Meat
BEEF SOLUTIONS FOR EXPORT MEAT LEADER IN THE ECO-RESPONSIBLE BOVINE SECTOR CONTENTS ELIVIA IN FIGURES 4 EVERYONE COMMITTED 5 TERRENA MEAT SECTOR 6 The No. 2 French agri-food cooperative 6 Breakdown of turnover 7 AN EFFECTIVE INDUSTRIAL COMPLEX 8 1. Vertical boning technology 8 2. Trimming ready-to-cut muscle 9 3. Thermoforming ready-to-cut muscle 9 4. Packaging adapted to your needs 10 FRENCH BEEF 12 FRENCH BREEDS 13 ® LA NOUVELLE AGRICULTURE 14 ORGANIC AGRICULTURE 15 2 EXPORT OF FRENCH BEEF 16 Charoluxe : Germany 18 Bovillage: Greece and Italy 19 French Beef for export 20 CARCASSES, MUSCLE & OFFAL 22 Carcasses 23 Ready-to-cut muscle 28 Offal 35 BY-PRODUCTS 36 BURGER STEAKS 40 Round 41 Oblong 42 Waffled 43 COOKED PRODUCTS 44 Ground beef 45 Meatballs 46 COOKED PRODUCTS 47 3 ELIVIA IN FIGURES Number 2 in France for beef, Elivia is an industrial and commercial complex, with the vocation of promoting quality measures in the sector. A company devoted to its territory, its activity depends on technical specifications of excellence, that place taste, product quality, animal well-being and safety at work at the heart of its company project. 152 000 More than 2 400 Turnover of 937 tonnes of employees million euros meat sold excluding temps and contractors Breakdown of production in tonnes Tonnage (t) CARCASSES 60 000 50 000 53 500 MUSCLES FRESH PP* 40 000 38 500 36 500 30 000 FROZEN PP* 23 000 20 000 sites 10 000 16 in the main production areas 0 *Processed products Slaughter by species Slaughter by category in number of head (per year) of bovine (per week) BOVINES 431 000 BEEF COWS / HEIFERS 2 450 CALVES 20 300 YOUNG MILK AND YOUNG LAMBS 16 700 MILK COWS BULL 3 200 2 915 4 EVERYONE COMMITTED TO A RESPONSIBLE, SUSTAINABLE AND FAIR COMPANY Sustainable development is a major concern for Elivia.
[Show full text]
Restaurant Dining Christmas Party Christmas Bites Menu
RESTAURANT DINING CHRISTMAS PARTY CHRISTMAS BITES MENU Available in our Gold Bar Available in The Jetty CHOOSE 5 FROM £20 PER HEAD LUNCH £30 PER PERSON DINNER £33 PER PERSON VEG Fig, Basil, Honeycomb, Sourdough STARTERS Creamed Winter Vegetable Soup Breaded Mozzarella, Smoked Roasted Chestnuts Tomato Sauce Game Terrine Onion Jam & Crostini Ricotta, Pickled Quince, Crostini Venison Carpaccio Black Truffle Arancini Wild Rocket & Parmesan Shavings Gin Cured Salmon Dill, Caper Berries MEAT Chicken Liver Parfait, Clementine, Buckwheat Blinis MAINS Pancetta Wrapped Turkey Venison, Juniper Spiced Red Cabbage, Filled with Sage & Onion Stuffing, Pig in Chestnut Brioche Blankets, Traditional Garnish Feather Blade of Beef Bourguignon Turkey Meatball Slider, Cranberry Slow Cooked in a Rich Red Wine Sauce, Mayonnaise Shallots & Mushrooms, Traditional Garnish Honey Roasted Duck Roll, Fillet of Bream Sweet Chilli Dip Crushed New Potatoes, Winter Vegetables, Chive Butter Wild Mushroom & Barley Pithivier FISH & SHELLFISH Beetroot Blinis, Smoked Mackerel, Traditional Garnish Horseradish Devilled Crab, Chives, Rye Cracker FESTIVE FINISH Christmas Pudding Drenched in Brandy Butter Smoked Salmon, Grape, Fennel Butter Clementine Posset Shortbread Biscuit Smoked Haddock Scotch Egg Dark Chocolate, Salt Caramel Delice Crème Fraiche SWEET Milk Chocolate & Salted Caramel Eclairs Vanilla Pannacotta Mulled Winter Berries Stem Ginger Cake with Lemon Black Treacle Syrup Lemon, Raspberry Tarts Hazelnut Chocolate Truffle If you have any queries please ask. If you are concerned about any food allergies, please speak to any member of the team, If you have any queries please ask. If you are concerned about any food allergies, please speak to any member of the team, who will be delighted to assist.
[Show full text]
Eating Well, Always
EATING WELL, ALWAYS The pleasures of the table belong to all times and ages, to every country and every day; they go hand in hand with all our other pleasures, outlast them, and remain to console us for their loss. JEAN ANTHELME BRILLAT-SAVARIN 1755–1826 PRODUCED BY: The 22nd International Congress on Palliative Care Palliative Care McGill, McGill University L’Institut de tourisme et d’hôtellerie du Québec (ITHQ ) La Maison, Palliative Care Centre The Canadian Partnership Against Cancer EATING WELL, ALWAYS This recipe collection has been developed for the 22nd International Congress on Palliative Care. This congress has taken place in Montreal every two years since 1976. hese recipes have been developed by students from the Institut de tourisme et d’hôtellerie du Québec Tand by the cooks from La Maison de Gardanne, a palliative care residence located in the south of France. The recipes have been adapted to allow full enjoyment even when swallowing might present a problem. We are thankful for the generous contribution of Bessy Bitzas and Devon Phillips to this recipe collection. Here are a few small suggestions to increase the enjoyment of these recipes: serve small portions (100-150 g) on small plates, aim for an appetizing presentation, and in order to preserve the appetite, medication should be taken after the meal when possible. But most of all, let’s remember to enjoy the pleasure of eating with family and friends. Bon appétit ! BERNARD J. LAPOINTE, MD Chair of the 22nd International Congress on Palliative Care 22nd International Congress on PALLIATIVE CARE McGILL Palliative Care McGill University a Maison is a palliative care facility that was established in 1994 during the HIV epidemic.
[Show full text]
6-Quart Mytime™ Slow Cooker
SERVICE INSTRUCTIONS 1. Do NOT attempt to repair or adjust any electrical or mechanical functions on this unit. Doing so will void the Warranty. 2. If you need to exchange the unit, please return it in its original carton, with a sales receipt, to the store where you purchased it. If you are returning the unit more than 30 days after the date of purchase, please see the enclosed Warranty. 3. If you have any questions or comments regarding this unit’s operation or believe any repair is necessary, please call our Consumer Service Department at 1-800-323-9519 or visit our website at www.crockpot.com. 1 YEAR LIMITED WARRANTY Sunbeam Products, Inc. or if in Canada, Newell Brands Canada ULC (collectively "Sunbeam") warrants that for a period of one year from the date of purchase, this product will be free from defects in material and workmanship. Sunbeam, at its option, will repair or replace this product or any component of the product found to be defective during the warranty period. Replacement will be made with a new or remanufactured product or component. If the product is no longer available, replacement may be made with a similar product of equal or greater value. This is your exclusive warranty. Do NOT attempt to repair or adjust any electrical or mechanical functions on this product. Doing so will void this warranty. This warranty is valid for the original retail purchaser from the date of initial retail purchase and is not transferable. Keep the original sales receipt. Proof of purchase is required to obtain warranty performance.
[Show full text]
Khai Vi Appetizers
Khai Vi Appetizers Goi Cuon (Spring Rolls) 5.95 Shrimp, Pork, Bean Sprouts, Cilantro, Lettuce, and Vermicelli wrapped in Rice Paper served with Peanut Sauce Bo or Ga or Thit Nuong Cuon 5.95 BBQ Beef or Chicken or BBQ Pork , Bean Gyoza 4.95 Sprouts, Cilantro, Lettuce, and Vermicelli, Japanese Pot Stickers pan fried served with wrapped in Rice Paper served with Fish Sauce soy sauce Khai Vi Cha Gio (Imperial Rolls) 5.95 Mang Tay Sate Butter 6.50 Crispy Pork Rolls served with Fish Sauce Asparagus Sated with butter and white wine sauce Khai Vi Chao Tom 8.50 Shrimp Sausage On Sugar Cane Skewers Ahi Rolls 8.95 served with Fish Sauce Seared Ahi, Lettuce and Vermicelli wrapped in Rice Paper served with Peanut Sauce Khai Vi Tau Hu Ky 8.50 Shrimp Mousseline in Tofu paper served with Sweet and Sour Sauce Goi Cuon (Spring Rolls) Khai Vi Muc or Tom 8.50 Crispy battered Squid or Shrimp served with Sweet and Sour Sauce Khai Vi Dac Biet 12.95 Imperial Rolls, Shrimp Mousseline in Tofu Paper, Chao Tom served with Fish Sauce Cha Gio ( Egg Rolls) Mushrooms Sate Toi Butter 6.50 Mushroom Sated with Butter, Pepper and white wine sauce Sizzling Manila Clams Half 7.95 Full 12.50 With Basil in Savory Sizzling Onion Sauce Manila Clams Half 7.95 Full 12.50 with Tamarind Sauce Manila Clams Half 7.95 Full 12.50 with Sweet and Sour Sauce Sesame Gyoza Bo Bia 5.95 Chinese Sausage, eggs, steamed carrots, jacamar and basil wrapped in Rice Paper served with Peanut Sauce Bo Bia Chay 5.95 Eggs, carrots, jacamar and basil wrapped in Rice Paper served with Peanut Sauce Combo Dishes 9.50 Com Tam (Broken Rice) All Combos come with a choice of two items Fried Rice, Imperial Rolls, Salad.
[Show full text]
Recipes Included in the 'Ethnic Recipes' Database
Recipes included in the 'Ethnic Recipes' database Dish, Aussie chicken, Australian Pork, satay, Indonesian Dish, Hungarian goulash Potato, casserole, Irish Dish, baba ghanoush, Lebanese Sauce, Italian gravy w/pork Dish, bangers & mash, British Soup, riboletta, Italian Sauce, curry, Indian Soup, wedding, Italian Sauce, Aussie chicken Dish, jambalaya, French Stew, beef bourguignon, French Dish, kaes-spaetzle, Bavarian Dish, beef teriyaki, Japanese Lamb, keema, Indian Dish, eggroll w/pork, Chinese Dish, kneophla, German Dish, bierock casserole, German Dish, kugeli, Lithuanian Dish, braised tofu, Chinese Chicken, kung pao, Chinese Dish, broccoli beef, Asian Dish, lamb feta peppers, Greek Dish, bruschetta, Italian Stew, lamb w/green beans, Greek Dish, chicken curry, Thai Dish, lasagna, Italian Pork, Cantonese barbecued, Chinese Dish, pierogi, Polish Dish, carne con papas, Cuban Dish, lubia polo, Persian Dish, chicken cashew, Asian Dish, ma po tofu, Chinese Dish, cavatini, Italian Beef, rendang, Malaysian Stew, chalau, Afghan Chicken, malooba, Arabic Dish, chicken chow mein, Chinese Dish, manicotti, Italian Dish, chicken cordon bleu, French Dish, marrakesh veg curry, Moroccan Dish, chicken curry, Asian Dish, beef w/blackeyed beans, Pakistani Dish, chicken lo mein, Chinese Potato, casserole, Moroccan Sandwich, chicken schwarma, Lebanese Dish, mou shu pork, Chinese Pork, barbecued spareribs, Chinese Dish, musaka, Greek Dish, chop suey, pork, Chinese Salad, chicken, Asian Stew, seafood cioppino, Italian Soup, hot and sour, Chinese Soup, minestrone,
[Show full text]