2018 Annual Recipe Index Annual Recipe Index
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ELENCO in ORDINE ALFABETICO PER PRODOTTO Aggiornato Al 26/11/2019 B.2 ALIMENTI SENZA GLUTINE
SEZIONE B - ELENCO IN ORDINE ALFABETICO PER PRODOTTO aggiornato al 26/11/2019 B.2 ALIMENTI SENZA GLUTINE PRODOTTO IMPRESA CODICE ABONETT GALLETTE DI SAPORI DELLE MARCHE 14407 PANE BIO MAIS ABONETT GALLETTE DI SAPORI DELLE MARCHE 14410 PANE CON FARINA DI MIGLIO AC FROLLINI CON CACAO E CONAD 16014 GOCCE DI CIOCCOLATO AC FROLLINI CON YOGURT CONAD 16012 E MIELE AC SAVOIARDI CONAD 16013 ACCHIAPPI FARMO S.P.A. 7227 Agluten Baci di dama NOVE ALPI S.R.L. 457 Agluten Bacioni vari gusti NOVE ALPI S.R.L. 486 Agluten Bastoncini all'olio NOVE ALPI S.R.L. 466 extravergine di oliva Agluten Bianconeri frolla e NOVE ALPI S.R.L. 467 cioccolato AGLUTEN BISCOTTI AL NOVE ALPI 17044 CACAO AGLUTEN BISCOTTO DEL NOVE ALPI 17048 MATTINO AL BURRO AGLUTEN BRIOCHE NOVE ALPI 18268 AGLUTEN BRIOCHE SENZA NOVE ALPI 18269 ZUCCHERO AGLUTEN CANESTRELLI AL NOVE ALPI 17873 CIOCCOLATO SENZA GLUTINE AGLUTEN CANESTRELLI NOVE ALPI 17871 ALLA MELA SENZA GLUTINE AGLUTEN CANESTRELLI NOVE ALPI 17872 ALL'ALBICOCCA SENZA ZUCCHERO SENZA GLUTINE Agluten Ciambelline allo yogurt NOVE ALPI S.R.L. 468 Agluten Cioccocake plum cake NOVE ALPI S.R.L. 469 al cioccolato Agluten Coccosfizi con cocco NOVE ALPI S.R.L. 470 rapè AGLUTEN CROISSANT NOVE ALPI 18272 AGLUTEN CROISSANT NOVE ALPI 18271 ALL'ALBICOCCA Agluten Crostatina all'albicocca NOVE ALPI S.R.L. 471 Pagina 1 PRODOTTO IMPRESA CODICE AGLUTEN CUOR DI MIGLIO NOVE ALPI 15326 BISCOTTI INTEGRALI AL MIGLIO E CACAO AGLUTEN CUOR DI QUINOA NOVE ALPI 15327 BISCOTTI INTEGRALI ALLA QUINOA AGLUTEN CUORICINI AL NOVE ALPI 17870 CAFFE' CON FARCITURA AL LATTE SENZA GLUTINE Agluten Deliziose ciambelline NOVE ALPI S.R.L. -
Appetizers Salads Pizza
martinis cocktails shared drinks THE ANNA AMERICANO SPRITZ ITALIAN AVIATION lavender vodka, créme de violette, campari, aperol, carpano antica, fresh lemon, hendrick’s gin, luxardo maraschino, butterfly pea citrus, vanilla syrup, aquafaba 10 prosecco float, brûlée orange 10 butterfly pea, angostura bitters, tonic 30 ESPRESSO MARTINI SICILIAN SOUR BITTER MELON MOJITO bagger vodka, kahlua, demerara, cedar ridge bourbon, cardamaro vino amaro, prairie organic watermelon cucumber lime fresh espresso 12 fresh lemon, aquafaba, cecchi chianti float 13 vodka, aperol, fresh lime juice, demerara, RASPBERRY-CELLO BEL PAESE DAIQUIRI fresh mint, san pellegrino bubbles 30 house limoncello, cocchi americano apertivo, “BEAUTIFUL COUNTRY” raspberry smash, fresh lemon 10 havana club rum, dolin dry, calabrian pepper, BERRY HIBISCUS SANGRIA sunflower oil, basil, cane sugar, san pellegrino 10 stolichinaya blueberi vodka, THE DOLCE hibiscus syrup, citrus juice, hendrick’s gin, licor 43, suze, fresh lemon, agave, LIMONCELLO MULE san pellegrino, tommasi pinot grigio, egg white, angostura orange bitters 11 house limoncello, fresh lime juice, ginger beer 10 fresh raspberries 30 ROSEMARY ANN OLD COUNTRY bagger vodka, cynar, averna, fernet branca, cedar ridge bourbon, tuaca Italian brandy, fresh pineapple, lime juice, demerara, maple vanilla syrup, aztec chocolate and green tea, toasted rosemary 12 angostura bitters, luxardo maraschino rinse 12 appetizers ZUCCHINI CHIPS ZIA ANNA’S MEATBALLS parmesan, parsley 8 beef, pork, parmesan, marinara, basil, polenta 13 CALAMARI -
Bangor University to Cut £5M
Bangor Remembrance 2018 100 Years On - Bangor Remembers The Fallen FREE Page AU Match 9 Reports Inside AU Focus Fixture: Ultimate Frisbee Page 53 November Issue 2018 Issue No. 273 seren.bangor.ac.uk @SerenBangor Y Bangor University Students’ Union English Language Newspaper Bangor University To Cut £5m VICE-CHANCELLOR EXCLUSIVE INTERVIEW “Protect the student experience at all costs,” says Vice-Chancellor John G. Hughes FULL by FINNIAN SHARDLOW also mentioned as a reason for these However, Hughes says further cuts unions. Plaid Cymru’s Sian Gwenllian cuts. will need to be made to secure Bangor’s AM expressed “huge concern,” INTERVIEW angor University are aiming to 50 jobs are at risk as compulsory long-term future. maintaining that the university must make savings of £5m. redundancies are not ruled out. “What we’re doing is taking prudent avoid compulsory redundancies. Sta received a letter from Vice- In the letter, seen by Newyddion steps to make sure we don’t get into a In an exclusive interview with Seren, INSIDE BChancellor, John G. Hughes, warning 9, Prof. Hughes said: “Voluntary serious situation.” Hughes said that students should of impending “ nancial challenges” redundancy terms will be considered Hughes added: “ ere was a headline not feel the e ects of cuts, and that facing the institution. in speci c areas, but unfortunately, in e Times about three English instructions have been given to “protect PAGE 4-5 e letter cites the demographic the need for compulsory redundancies universities being close to bankruptcy. the student experience at all costs,” decline in 18-20 year-olds which has cannot be ruled out at this stage.” An important point is that Bangor is especially in “student facing areas.” impacted tuition fee revenues as a is letter comes 18 months a er nowhere near that. -
Piadina Italian Flatbread
Piadina Adapted from Alessandra Spisni of La Vecchia Scuola Bolognese *Originally posted on MarieFromage.com on 8/02/09 I had my first piadina while taking a pasta making class at La Vecchia Scuola Bolognese in Bologna, Italy. The chef made these for our midmorning snack and served them warm and layered with prosciutto and cheese. My head nearly blew off by how tasty they were. This is a great bread recipe for the summer because there’s no need to turn on the oven! If you can make pancakes, you can make these. Makes 8 Piadina 3 ½ cups all purpose flour 2 teaspoons sea salt 2 Tablespoons baking powder 1 ¼ cups half & half (add a Tablespoon or 2 more if needed). 1. Combine the flour, salt and baking power in a large bowl. 2. Add the half & half. Using your hands (that’s right, your spectacularly clean hands) combine with the flour mixture until it resembles a coarse meal. 3. Turn the contents of the bowl out onto a lightly floured surface. Knead the dough until it comes together in a firm ball. 4. Place in a bowl, brush the surface of the dough lightly with olive oil, cover with a clean dishtowel and allow the dough to rest for 1 hour. 5. Remove dough from the bowl and divide it into 8 pieces. 6. Roll each piece into a ball with your hand, then roll into a more-or-less round shape as thin as possible (think pizza or pasta dough). 7. Pre-heat a flat griddle (or large cast iron or heavy stainless steel pan) and brush with olive oil. -
Ballard Menu
starters piadinas soups & salads Sharing Is Caring!!! Start off with one of our HAPPY HOUR Fresh baked to order Italian Flatbread Sandwiches, filled with ENJOY A HEARTY BOWL OF SOUP, OR TRY ONE OF OUR SIGNATURE SALADS, mouthwatering homemade Appetizers! Order an MON-FRIDAY delicious & Fresh Ingredients! PERFECT FOR SHARING ALONGSIDE OUR FAMOUS DEEP DISH PIZZAS! Appetizer & Share! 3PM-6PM UPTOWN 10 HEARTY MINESTRONE SOUP v CUP 5 / BOWL* 7 PATXI’S GARLIC BREAD v 3 5 Herb-roasted chicken, artichoke dip, parmesan, fontina, fresh arugula, Tomato broth with vegetables, pasta & pesto drizzle Our signature dough, topped with garlic herb oil & homemade radicchio, extra virgin olive oil & lemon on our homemade piadina crust marinara CHICKEN NOODLE SOUP CUP 5 / BOWL 7 10 WHOLE HOG Chicken broth with celery, carrots, roasted chicken & pasta CAESAR SALAD 5 6.5 Pepperoni, garlic-fennel sausage, prosciutto cotto, homemade tomato Romaine, parmesan, white anchovies, croutons & caesar dressing sauce, mozzarella, arugula, radicchio, extra virgin olive oil & lemon PATXI’S CAESAR* 11 on our homemade piadina crust Romaine lettuce, focaccia croutons, parmesan & our house caesar MIXED GREENS SALAD v 5 7 dressing FORAGER v 10 Baby greens, parmesan, croutons, cucumber, carrots, grape tomatoes, red onion & your choice of salad dressing Eggplant pesto, artichoke hearts, roasted red peppers, kalamata ITALIAN CHOPPED G 15 olives, mozzarella, aged feta, arugula, radicchio, extra virgin olive oil & lemon on our whole wheat piadina crust Romaine & arugula blend, herb-roasted -
Crostini E Stuzzichini Pasta & Al Forno Pizza Fritta
Aperativo AWARD WINNING FUMO Carne (Meat) Peroni Ambra 5.00 combines the crisp and refreshing taste Lamb Cutlets with rosemary & thyme 9.85 of Peroni Nastro Azzurro and the sharpness of Italian chinotto, Cicchetti :- (pronounced chi - KET - tee) a rare citrus fruit found in Liguria, North West Italy Spiedino di Pollo chicken wrapped in 7.50 Bellini Veneziana 8.90 are small dishes, typically served in cicchetti pancetta with rosemary classic Bellini made with Polpette 6.80 white peach juice & Prosecco bars in Venice. You can make a meal of them beef meatballs with tomato Rossini 8.90 Beef Tagliata 10.95 Prosecco with fresh strawberries grilled fillet steak marinated in chilli by ordering several plates which can be and garlic, topped with rocket and parmesan Aperol Spritz Aperol & Prosecco 9.50 shared between friends. As dishes are freshly Slow Roasted Pork Belly with broad beans and 8.95 green pea mash prepared, they will be served as soon as they Fillet of Beef Medallions with a truffle & cream sauce 12.95 are ready. To experience our Cicchetti menu Spatchcock Chicken grilled with Calabrian chilli dressing 11.95 Piatti da dividere and fried green chillies we suggest 5 - 6 dishes between 2 people. Plates to share (recommend a minimum of 2 people) Chicken Milanese flattened breast of chicken, pan fried in 8.90 breadcrumbs with rocket & pachino tomatoes Fritto Portofino deep fried prawns, scallops and 16.65 Short Beef Ribs in a sweet Cicchetti sauce served 10.80 calamari served with garlic aioli and spicy Calabrian dip with Italian spinach -
Press Release
press release Usher in the Year of the Dog with Fortune Street, Lucky Draws and Festive Delights at Resorts World Sentosa Peek into the future with nine fascinating schools of fortune-telling at Fortune Street Stand a chance to win RWS Invites Dollars worth S$28,888 & S$18,888 and other prizes worth over S$110,000 in the Great Fortune Draws with every S$38 spent at RWS Indulge in sumptuous festive creations across celebrity chef restaurants featuring 8,888 lobsters prepared in different ways SINGAPORE, 12 January 2018 – This Lunar New Year, Resorts World Sentosa (RWS) is set to usher in the Year of the Dog with a host of auspicious activities for the entire family. Guests can engage and interact with masters from nine different schools of divination at the resort’s Festive Walk, and find out what prospects and opportunities the new year brings. From 15 January to 25 February, spend in the lifestyle destination resort and stand to win exciting lucky draw prizes worth over S$110,000. Indulge in delectable festive creations featuring 8,888 fresh and succulent lobsters from RWS’ celebrity chef restaurants over reunions and get-togethers with family and loved ones. Fortune Street at Festive Walk For 10 days from 16 to 25 February, understand the fascinating ways through which cultures, from the East to the West, attempt to divine the future at Fortune Street. Located at Festive Walk, go on a journey of cultural exploration and meet masters from nine different schools of divination as they perform live demonstrations for individual guests to predict the future while dishing out sagely advice and tips on love life, career, wealth, health and others. -
Aby's Outdoor Cookbook
Aby’s Outdoor Cookbook Introduction This cookbook is not a part of the Boy Scouts of America program nor do the Boy Scouts of America sanction this book. No representation of such sanctioning is requested, made or implied. The book is the result of more than fifty years experience living outdoors, cooking to please the cook and enjoying the experience. The author made no attempt to calculate calories, nutritional values or cholesterol. He is past seventy years of age and weighs fifteen pounds more than he did at high school graduation. His career path has been varied and perhaps checkered. Whether he was roustabouting in oilfields or managing a major computing center, he has maintained an active and mobile life style, believing hard work (physically hard work) is its own reward. He has failed to diligently follow his belief that “moderation in all things” is the real secret to success, health and abundant living. This tome is intended to provide Scout leaders with background material for cooking outdoors and engaging youth in the joys of this activity. If you are a really good outdoor cook, you will stand out in a crowd. And don’t let anyone tell you it is just the smell of garlic on your hands! At seventy-plus, the author can still identify one hundred fifty birds by sight, forty by flight pattern and fifty by song. He knows more than sixty species of trees by leaf, bark and fruit. He can paddle a canoe, row a boat, carry a pack, sleep on the ground and survive. -
Ring in the Spectacular Year of the Dog with Spring Festival Dining At
Press Release For Immediate Release Ring in the Spectacular Year of the Dog at The Mira Hong Kong with Spring Festival Dining at Cuisine Cuisine and Yamm 11 January 2018, Hong Kong: In anticipation of the Lunar New Year celebrations in Hong Kong, the city’s flagship design-forward hotel and a dining destination in its own right, The Mira, reveals its exciting program of festive dining at MICHELIN-recommended Cantonese restaurant Cuisine Cuisine, and award-winning buffet restaurant Yamm, as well as 2018 collection of silky Chinese puddings – the perfect gifts for a prosperous new year. Chinese New Year Buffets at Yamm Ring in the Lunar New Year of the Dog with a lip-smacking feast of traditional specials bringing good luck and fortune to the whole family at The Mira’s acclaimed buffet restaurant showcasing mouth-watering Chinese BBQ meats, and a range of traditional Chinese dishes such as seafood Yusheng (Prosperity Toss). A vibrant Lion Dance performance on the first day of the Lunar New Year (16 Feb) along with a God of Fortune passing around treats will add cheer to the dining spectacle during the festive brunch. 2018 Chinese New Year Buffet Highlights include : - Seafood “Yusheng” Prosperity Toss with Abalone (Live Station) [from 16 Feb] - Roasted Eel with Salmon Sushi Roll and Bird’s Nest (Sushi) - Chinese Seafood and Conpoy Soup - Braised Pork Knuckle with Sea Moss - Braised Dry Oyster, Black Mushroom - Deep Fried Crispy Chicken - Pan-Fried Foie Gras with Sea Cucumber and Oyster Sauce (Teppanyaki) [except for 15 Feb lunch] - Roasted -
ST/LIFE/PAGE<LIF-005>
| FRIDAY, JANUARY 4, 2019 | THE STRAITS TIMES | happenings life D5 FOOD INFO: 6774-0122 (One-North) e-mail mj1n@ goodwoodparkhotel.com; PROMOTIONS 6730-1704 (Scotts Road), e-mail min_jiang@ goodwoodparkhotel.com Osaka Cocina Nikkei Pop-Up Feast Of Abundance At Lime At Nami Lime Restaurant’s feast features Nikkei restaurant Osaka will debut its dishes such as baked seabass with first collaboration in Asia and housemade spicy glaze, stir-fried Singapore at Shangri-La Hotel’s Nami sliced pork with leek and spicy bean Restaurant & Bar, which will showcase sauce, drunken seafood bowl (clams, the blending of Japanese and oyster, baby lobster and mussel), Peruvian cultures. Osaka’s Nikkei roasted chicken with Sichuan Ceviche, its take on the iconic pepper-infused BBQ sauce, roasted Peruvian dish, features scallops and beef sirloin and Lime’s signature baby white fish cured with wasabi sauce. lobster laksa. For dinner, there are The signature Inka Nigiri Duo unlimited servings of baby lobster comprises tuna tataki and and pan-fried foie gras. The Pisco-braised pork jowl. Prosperity Yusheng Platter ($48++ - WHERE: Level 24 Tower Wing, $88++), served with fresh salmon Shangri-La Hotel Singapore, slices, crispy fish skin and gold coin 22 Orange Grove Road MRT: Orchard/ bak kwa, is complimentary for groups Stevens WHEN: Jan 21 - 27, 6 - 10pm of at least 10 people for dinner and PRICE: $188++ a person, Super Lunch Sunday. Peruvian-inspired cocktails $24++ WHERE: Lobby level, Parkroyal on each TEL: 6213-4398 INFO: E-mail Pickering, 3 Upper Pickering Street [email protected] MRT: Chinatown WHEN/PRICE: Jan 18 - Feb 19; lunch (Mon - Sat, noon - Sakuraya Student Set Meal 2.30pm): $68++ an adult/$48++ a Fish Mart Sakuraya is offering a child; Super Lunch (Sun, 12.30 - Students’ Set ($9.80 nett) at its 3.30pm): $98++/$58++; dinner (daily, outlets. -
Lo Hei 捞起 What Is Lo Hei?
LO HEI 捞起 WHAT IS LO HEI? It is the “Prosperity Toss of salad items” practised by the Chinese during the Lunar New Year. Yusheng (or yee sang or yuu sahng) is a Teochew-style raw fish salad. It usually consists of strips of raw fish (most commonly salmon), mixed with shredded vegetables and a variety of sauces and condiments, among other ingredients. Yusheng literally means “raw fish” but since “fish (鱼)” is commonly conflated with its homophone* “abundance (余)”, Yúshēng (鱼生) is interpreted as a homophone for Yúshēng (余升) meaning an increase in abundance. Therefore, Yusheng is considered a symbol of abundance, prosperity and vigour. While versions of it are thought to have existed in China, the contemporary version was created and popularised in the 1960s amongst the ethnic Chinese community and its consumption has been associated with Chinese New Year festivities in Malaysia, Indonesia and Singapore. [*A homophone is a word that is pronounced the same as another word but differs meaning. They may also differ in spelling] BACKGROUND Eating Yusheng during Chinese New Year is a cultural activity for Chinese living in Singapore and Malaysia, but not so much in other Chinese-populated countries such as Hong Kong, where the practice is almost unheard of. This may be due to the origins of the dish, which was created by 4 master chefs in a Singapore (then still part of Malaysia) restaurant kitchen way back in 1964. It made its debut during Lunar New Year of 1964 in Singapore’s Lai Wah Restaurant (established in Sept. 1963). The 4 master chefs were Than Mui Kai (Tham Yu Kai, co-head chef of Lai Wah Restaurant), Lau Yoke Pui (co-head chef of Lai Wah Restaurant), Hooi Kok Wai (founder of Dragon- Phoenix Restaurant) and Sin Leong (founder of Sin Leong Restaurant), who together created that as a symbol of prosperity and good health amongst the Chinese . -
Troop 344/9344 Dutch Oven Cookbook V6.3
TROOP 344/9344 COOKBOOK Version 6.3 – November 2020 NO SCOUT EVER STARVED TO DEATH ON OUR CAMPOUTS! GOOD NEWS! THERE’S A TASTY WAY TO ENJOY WHOLE GRAINS AND LEAFY GREENS! FEED THEM TO A COW AND THEY’LL TURN INTO A DELICIOUS, SATISFYING STEAK. ii Troop 344/9344 Cookbook Version 6.3 – November 2020 Introduction ............................................................................................................................................................................ 1 Selecting a Dutch Oven .......................................................................................................................................................... 1 Seasoning a Dutch Oven ........................................................................................................................................................ 2 Cleaning a Dutch Oven .......................................................................................................................................................... 3 Restoring Old or Rusty Dutch Ovens ..................................................................................................................................... 3 Regulating Temperature in Dutch Ovens ............................................................................................................................... 4 Other Things You Will Need For Dutch Oven Cooking ........................................................................................................ 4 Dutch Oven Stands ................................................................................................................................................................