DOCSLIB.ORG

Irish Shepherd's

Total Page：16

File Type：pdf, Size：1020Kb

Download full-text PDF Read full-text
Irish Shepherd's We support local farmers & brewers & source their products whenever possible. SERVING TO 11am Late STARTERS Leek and Potato Country Style Soup Crispy Jumbo Chicken Wings Finished with crispy leeks sour cream and Scotch Egg Dressed in O’Connell’s secret buffalo sauce, blue cheese truffle oil & homemade Irish Brown Bread With our own custom blend ground pork with herbs celery wands, with a choice of either house made blue (Soup is gluten free, bread isn’t) 6 and spices, fresh boiled egg in a light bread crumb cheese dip or our own recipe ranch dressing dip 12 fried till golden brown, served with Daniel O’Connell’s Crispy Irish Egg Roll Honey Mustard 8 Creamy Hummus Filled with cooked corned beef and sautéed dressed with extra virgin Olive oil and spicy red pepper seasoned green cabbage, served with honey powder served with grilled pitta bread and crispy fresh and mustard dip. 12 vegetable sticks. 9 LEAFY GREENS THE AULD FAVORITES SANDWICHES AND BURGERS Cobb Salad Irish Shepherd’s Pie Sandwiches served with our fried Dublin Mixed green leaves, carved grilled Slow braised of prime beef and country veg topped with creamy Chips, burgers served with fries. chicken, sliced red peppers, diced mashed potato and baked till golden brown & served with homemade red onion, diced cucumber, crispy Irish brown bread (Can be made gluten free, without the bread) 16 O’Connell’s Reuben on Rye bacon lardons boiled egg, cherry Our in house pastrami style cooked corned tomatoes served with a choice of beef on thick cut rye bread with crispy house dressings (g) 13 Bangers and Mash sauerkraut, Thousand Island dressing and melted sharp Dubliner cheddar 11 O’Connell’s own blend Irish Sausage on a bed of sautéed kale and crispy Old Town Classic Wedge bacon mash potato and a caramelized red onion jam and smothered with Oven Roasted Turkey Club Bagel Crisp wedge of iceberg lettuce Thinly sliced oven roasted turkey on a dressed in our own ranch dressing, homemade thyme jus (g) 15 buttery warm toasted bagel layered with Cashel blue cheese crumble, cherry crispy Applewood smoked bacon, melted tomatoes, sliced red onion, black Fish and Chips Swiss cheese, seasoned sliced tomato and olive rings and crispy American crispy romaine lettuce 11 Fresh Atlantic 10oz beer battered cod portion and crispy French fries bacon (g) 10 house made tartare sauce, mushy peas, lemon garnish served on Beef Burger Seasoned and chargrilled to Classic Caesar Salad newspaper print 16 your liking served on toasted buttered Crisp romaine leaves, shaved brioche bun with Romaine lettuce, tomato, parmesan, butter toasted croutons, onion & pickle 14 crisp bacon & sliced boiled egg Corned Beef and Cabbage Corned beef brisket slow braised in Guinness & Smithwicks, green Marinated chargrilled (add Chicken $5) 10 Corn-fed Chicken Breast cabbage, carrots and Mashed potatoes smothered in a rich cream On a buttered toasted whole meal bun Buffalo Chicken Salad parsley sauce (g) 17 with honey and mustard mayo, crispy Crispy chicken tenders tossed with Applewood American bacon and melted buffalo sauce, blue cheese, red onion, Swiss cheese with Romaine lettuce, roasted potato, bacon and served on Guinness Burger 8oz tomato, onion & pickle 13 a bed of spring mix 13 Custom blend steak burger cooked to your liking with melted Guinness Lamb Burger* cheddar, porter mustard mash, finished with crispy fried onions & pepper O'Connell's ground lamb patty served Add Salmon*, Shrimp, Steak* corn sauce 16 with goat cheese 15 or Grilled Chicken 7 Choice of dressings Portobello Mushroom Burger Balsamic marinated mushroom Ranch, Blue Cheese, Honey Mustard, Traditional Irish Lamb Stew chargrilled and seasoned on a buttered Balsamic Vinaigrette tender diced lamb with carrots, onions, celery with diced potato and fresh toasted whole meal bun melted parmesan Some items may be prepared without gluten sweet thyme slowly stewed for hours till tender served up in a sour dough & chive sour cream with Romaine lettuce, or vegetarian. Ask your server. bread bowl 14 tomato, onion & pickle 12 Add Bacon, Cheese, Mushroom, Fried Egg Chicken Curry or Grilled Onion 1.50 each, Irish Bacon 3 SIDES Succulent chicken pieces in a blend of herbs & spices gentle braised in coconut milk on a bed of basmati rice & crispy poppadum bowl 15 DESSERTS Homemade Coleslaw (v)(g) 3 Chicken Hot Pot Pie Warm Bread and Butter French Fries (v)(g) 6 Oven roasted pulled chicken with peppers onion, roast root vegetables Pudding with Raisins baked in a clay pot, topped with a seasoned puff pastry lid & served with Served with vanilla ice cream and Homemade Onion Rings (v) 6 homemade Irish brown bread 16 brandy caramel sauce 8 Vegetables (v)(g) 6 Chocolate Peanut Butter Pie Some items may be prepared without gluten or vegetarian. Ask your server. Rich chocolate pie with peanut butter, Sweet Potato Fries (v)(g) 7 chocolate sauce and choice of ice cream 8 Chomp Mash Potatoes (v)(g) 6 Ice Cream Selection of ice creams (g) 6 Sautéed Onion and Mushrooms (v)(g) 6 (v) = Vegetarian (g) = Gluten Free Apple Crumble *Consuming raw or under cooked meat, eggs or fish may increase Homemade Apple Pie crumble served with (v)(g) House Side Salad 4 your chance of food borne illness raspberry compote and vanilla ice cream 8 For parties of 6 or more a 20% Gratuity will be added Turtle Cheesecake We are unable to separate checks. Served with caramel sauce and fresh whipped cream 8 112 King Street Ask about our for your next event! PH PRIVATE ROOMS WWW.DANIELOCONNELLS.COM 703-739-1124 Old Town Alexandria ENQUIRIES [email protected] FAX 703-739-1125 VA 22314 LIVE MUSIC! FRIDAY thru SUNDAY NIGHTS Including every Monday and Wednesday nights… Traditional IRISH MUSIC SESSION! WINES FANCY A BEER? WHITES On Tap THE PILSNER COLLECTION Touzot Macon Villages Chardonnay Guinness Ireland 4.3% Pilsner Urquel Czech 4.5% France 8/28 Germany 5.1% Smithwicks Ale Ireland 4.5% Hofbrau “Munchen” Lager NY, USA 5.2% Pozzan Chardonnay Harp Ireland 5.0% Brooklyn Lager Russian River, California 10/36 VA, USA 4.8% Magners Irish Cider Ireland 4.5% Port City "Downright Pilsner" Mars & Venus Sauvignon Blanc Bells Two Hearted Ale MI, USA 7.0% Tierra Castilla, Spain 7/24 NEW & OLD WORLD CLASSICS Yuengling PA, USA 4.4% Sea Pearl Sauvignon Blanc Port City "Essential" Pale Ale VA, USA 5.5% Devil's Backbone Seasonal VA, USA (See Server) Marlborough, New Zealand 8/28 Corona Mexico 4.6% Port City Seasonal Selection VA, USA (See Server) Kris, Trentino-Alto Adige Pinot Grigio Sam Adams Lager MA, USA 4.7% South Street Brewery Seasonal VA, USA (See Server) Italy 7/24 Sierra Nevada Pale Ale NV, USA 5.6% Brothers Craft Brewing Seasonal VA, USA (See Server) Clean Slate Riesling Boddington's Pale Ale England 4.7% Mosel, Germany 8/28 Samuel Adams Seasonal MA, USA (See Server) Erdinger Alkoholfrei Germany 0.5% WI, USA 4.2% Brochard Sancerre Sauvignon Blanc Miller Lite France, 2015 48 Rotating Seasonal Tap's Ask your server CIDER Le Clos du Chateau de Puligny - Montrachet Magners Pear Cider Ireland 4.5% Bourgogne, France 2013 56 HAPPY HOUR! Bold Rock Cider VA 5% ROSÉ Burger & Pint 12 DMZ Cabernet Rose THE IPA COLLECTION Western Cape, South Africa 8/28 Pint choice of Smithwicks or Harp Dogfish 60 DE, USA 6.0% SPARKLING Burger stacked with lettuce, tomato, Dogfish 90 DE, USA 9.0% Tiamo Prosecco Extra Dry 187ml onion, and pickles. Served with Veneto, Italy 9 housemade Dublin fries on the side. Devils Backbone Eight Point VA, USA 6.2% (AVAILABLE DURING HAPPY HOUR ONLY) Simonet Blanc De Blancs Brut France 8/24 By the Bottle UISCE Dibon Cava Brut Reserve San Pellegrino or Acqua Panna 750 ml. THE DARK SIDE Penedes, Spain 28 Fentimans Ginger Beer 3.95 Duck Rabbit Milk Stout NC, USA 5.7% REDS San Pellegrino 330-ml. 2.95 Young’s Chocolate Stout England 5.2% Flavours: lemon, orange, blood orange, grapefruit Cabernet Sauvignon Dante Breckenridge Vanilla Porter CO, USA 4.7% Captain Eli's Root Beer 3.95 California 8/28 Sweet Baby Jesus! MD, USA 6.5% Cabernet Sauvignon Huntsman Port City Porter VA, USA 7.2% Ross Andrew Columbia Valley, Washington State 11/38 HAPPY HOUR! Altosur Malbec THE GERMAN QUARTER Mendoza, Argentina 8/28 3-7 MONDAY to FRIDAY Erdinger Dunkel Germany 5.3% Meiomi Pinot Noir Erdinger Kristall Germany 5.3% California 12/44 Beer, Wine and Select Erdinger Hefe-Weizen Germany 5.6% Milbrandt Merlot Columbia Valley, Washington State 10/36 Well Drinks Specials Hazana Rioja Tradicion Tempranillo Rioja THE BELGIAN COLLECTION Spain 7/24 Leffe Blonde Belgium 6.6% Chateau Laplagnotte Bellevue St.Emilion Delirium Tremens Belgium 8.5% Bordeaux, France 2013 58 Chimay Tripel Cinq Cents "White" Belgium 8.0% Ceretto Barolo, Piedmont Hoegaarden Belgium 4.9% Italy 2012 66 Allagash Tripel ME, USA 9% Argyle Pinot Noir Ommegang Abbey Ale NY, USA 8.2% Willamette Valley, Oregon, 2013 42 LOOK OUT FOR SPECIAL Join Our Mailing List EVENTS AND LIVE MUSIC! ASK ABOUT OUR Receive the Latest News and COME FOR THE CRAIC AND WHISKEY & COCKTAIL LIST! STAY FOR THE BEER Happy Hour Drink Specials For parties of 6 or more a 20% Gratuity will be added/We are unable to separate checks. 112 King Street Daniel O’Connell’s Restaurant & Bar WWW.DANIELOCONNELLS.COM PH 703-739-1124 Old Town Alexandria [email protected] FAX 703-739-1125 VA 22314 @oconnells112 danieloconnells.
Load more

Recommended publications
  • Oven-Baked Sandwiches Lunch Specials Beverages Desserts
    Oven-Baked Sandwiches Lunch Specials All served hot on our signature breads with chips. Served Monday – Friday from 10am to 4pm ITALIAN SPECIAL 11.49 All Lunch Specials are served with your choice of Caesar, Mediterranean or Italian Salad. Pepperoni, Canadian bacon, Genoa salami, ham, mozzarella, PASTA & SALAD 11.99 CALZONE & SALAD 10.99 black olives, sautéed onions, shredded iceberg lettuce, Your choice of our Classic Lasagna, Spinach Lasagna, Spaghetti and Overstuffed lunch-sized Calzone with up to 3 of your favorite regular fresh tomato and Italian aioli. Meatball, Fettuccini Alfredo or Chicken Parmesan. toppings. Served with your choice of salad. GREEK ROASTED CHICKEN 11.49 Served with breadsticks and your choice of salad. Marinated roasted chicken breast, crisp romaine lettuce, fresh tomato, GOURMET CALZONE & SALAD 11.99 green bell peppers, red onions, kalamata olives, feta and mozzarella, PIZZA & SALAD 10.99 Choose from our Meatball, Roasted Chicken or one of our Florentines. all drizzled with our house-made sun-dried tomato dressing. Individual-sized Pizza with up to 3 Toppings and your choice of salad. Served with your choice of salad. CHICKEN PARMESAN 11.49 GOURMET PIZZA & SALAD 11.99 SALAD & SOUP COMBO 11.99 Marinated roasted chicken breast smothered in our signature Choose from any of our Gourmet Pizzas and get it in an individual- Your choice of Caesar, Mediterranean or Italian salad with our Soup of marinara sauce and topped with mozzarella and parmesan. ROAST BEEF 12.49 sized version. Served with your choice of salad. the Day. Served with our fresh-baked breadsticks. ROASTED TURKEY FOCACCIA 12.49 Slow-cooked roast beef with gravy, topped with mozzarella, SANDWICH & SALAD* 10.99 SUBSTITUTE GARLIC BREAD ADD 0.99 Roasted turkey breast and applewood smoked bacon on herbed shredded lettuce, fresh tomato and mayonnaise.
    [Show full text]
  • Sandwiches for Your Spring Menu Margaret L
    Volume 7 Article 7 Number 10 The Iowa Homemaker vol.7, no.10 1927 Sandwiches for Your Spring Menu Margaret L. Marnette Iowa State College Follow this and additional works at: http://lib.dr.iastate.edu/homemaker Part of the Home Economics Commons Recommended Citation Marnette, Margaret L. (1927) "Sandwiches for Your Spring Menu," The Iowa Homemaker: Vol. 7 : No. 10 , Article 7. Available at: http://lib.dr.iastate.edu/homemaker/vol7/iss10/7 This Article is brought to you for free and open access by the Student Publications at Iowa State University Digital Repository. It has been accepted for inclusion in The oI wa Homemaker by an authorized editor of Iowa State University Digital Repository. For more information, please contact [email protected]. THE I 0 W A H 0 ME M A K E 1~ Sandwiches for Your Spring Menu By Margaret L. Marnette ANDWICHES have been accepted paration, and the length of time be­ sliced give a festive note to an other­ Sfor so long as a simple-to-prepare, tween the making and the eating. wise simple menu. Or if pr eferred~ in­ always-appropriate-to-serve food, Some sandwiches are far better when dividual slices are rolled and tied with that they are usually the first they are allowed to stand for a fe,w a narrow colored r ibbon These sand­ thing we think of when we plan hours, but others should be eaten al- wiches are better if kept in the ice a spring entertainment where food is box for an hour before serving.
    [Show full text]
  • List of Gluten Free Breads and Mixes.Pdf
    Table of gluten -free breads and mixes allowed from 4th December 2018 Barkat gluten-free all purpose flour mix Barkat gluten-free brown rice bread Barkat gluten-free hi-fibre bread mix Barkat gluten-free par-baked baguettes Barkat gluten-free par-baked rolls Barkat gluten-free par-baked white bread sliced Barkat gluten-free wheat free multigrain rice bread Barkat gluten-free white rice bread Barkat gluten-free wholemeal sliced bread Ener-G gluten-free brown rice bread Ener-G gluten-free dinner rolls Ener-G gluten-free rice loaf Ener-G gluten-free Seattle brown loaf Ener-G gluten-free tapioca bread Ener-G gluten-free white rice bread Finax gluten-free coarse flour mix Finax gluten-free fibre bread mix Finax gluten-free flour mix Genius gluten-free brown sandwich bread sliced Genius gluten-free seeded brown farmhouse loaf sliced Genius gluten-free white sandwich bread sliced Glutafin gluten-free 4 white rolls Glutafin gluten-free baguettes Glutafin gluten-free bread mix 32 Glutafin gluten-free fibre bread mix Glutafin gluten-free fibre loaf sliced Glutafin gluten-free high fibre loaf sliced Glutafin gluten-free multipurpose white mix Glutafin gluten-free part-baked 2 long white rolls Glutafin gluten-free part-baked 4 fibre rolls Glutafin gluten-free part-baked 4 white rolls Glutafin gluten-free Select bread mix Glutafin gluten-free Select fibre bread mix Glutafin gluten-free Select fibre loaf sliced Glutafin gluten-free Select fresh brown loaf sliced Glutafin gluten-free Select fresh seeded loaf sliced Glutafin gluten-free Select fresh
    [Show full text]
  • Salads Appetizers Sandwiches Breakfast
    BREAKFAST APPETIZERS PLAZA GARDEN COUNTRY-STYLE FISH TARTAR CHEESE PLATE WITH OMELETTE served on wheat bread crouton CRACKERS AND HONEY with Vienna sausages, mushrooms, with a layer of cream cheese, grana padano, fried potatoes, tomato and cheese cherry tomatoes and basil gorgonzola, brie, • with 2 eggs (300 g) 500 • tuna (200/4 g) 690 butch cheese (150/20/25 g/3 pcs) 680 • with 3 eggs (300 g) 520 • salmon (200/4 g) 690 HOMEMADE CURED PORK FAT PLAZA GARDEN COUNTRY-STYLE HERRING with toasts of borodinsky FRIED EGGS WITH BUTTER FRIED POTATOES dark brown bread with Vienna sausages, mushrooms, and creamy mustard sauce (100/118/50 g) 450 and dijon mustard (50/45/4/30 g) 300 fried potatoes, tomato and cheese • with 2 eggs (270 g) 500 • with 3 eggs (270 g) 520 SALADS SUNNY SIDE UP EGGS PLAZA GARDEN CAESAR SALAD BURRATA CHEESE • with 2 eggs (84/63 g) 270 with romaine and rucola mix WITH UZBEK TOMATOES & RUCOLA, • with 3 eggs (126/18 g) 300 and black bread croutons with balsamic cream-sauce served of Your choice: and lemon-honey dressing (270 g) SCRAMBLED EGGS 720 • with chicken (100/180/105 g) 780 • with 2 eggs (106 g) 280 • with shrimps (180/150 g/5 pcs) 900 BAKED VEGETABLE SALAD • with 3 eggs (158 g) 310 with eggplants, bell peppers, SALAD WITH TIGER PRAWNS, uzbek tomatoes, fresh spinach, CRAB MEAT, green pea sprouts, cilantro AVOCADO, RUCOLA & circassian cheese (245 g) 620 AND CHERRY TOMATOES with tobiko caviar WARM SALAD WITH GRILLED SQUIDS and wasabi cream sauce (228 g) 950 avocado, uzbek tomatoes, cucumbers, bell pepper, quinoa VINE-RIPENED
    [Show full text]
  • Irish Brown Bread - Printer Friendly - Allrecipes.Com
    Irish Brown Bread - Printer Friendly - Allrecipes.com http://allrecipes.com/recipe/220525/irish-brown-bread/print/?rec... Irish Brown Bread Prep Cook Ready In 20 m 40 m 1 h 30 m ShopRite 1895 South Rd Stop 1 POUGHKEEPSIE, NY 12601 Recipe By: Julie Taylor "This is a delicious brown bread closest to what we ate while in Ireland. It isn't Irish soda bread, which has a completely diferent taste and texture. We LOVE this recipe!" Domino Pure Cane Ingredients Granulated Sugar $1.99 - expires in 3 1 cup all-purpose flour 1 1/2 tablespoons butter days 2 tablespoons white sugar 2 cups whole wheat flour 1 teaspoon baking powder 1/4 cup quick-cooking oatmeal 1 teaspoon baking soda 1 1/2 cups nonfat plain yogurt 1/2 teaspoon salt 1 teaspoon milk, or more as needed (optional) Directions Butter $3.99 - expires in 3 1 Preheat the oven to 375 degrees F (190 degrees C). days 2 Lightly grease a baking sheet. 3 Mix all-purpose flour, sugar, baking powder, baking soda, and salt in a bowl. 4 Cut butter into flour mixture with a pastry blender or 2 knives until the mixture forms fine crumbs. 5 Stir whole-wheat flour and quick-cooking oatmeal into the butter mixture. 6 Gently stir yogurt into the oatmeal mixture. If mixture is too dry to hold together, add 1 teaspoon milk at a time, just until dough holds together; it should not be sticky. 7 Turn the dough out onto a lightly floured work surface; knead gently about 5 times to form a ball.
    [Show full text]
  • The Pillars of Shorewood Landing
    Sunday Monday Tuesday Wednesday Thursday Friday Saturday Turkey Bacon & Swiss Sandwich Pork BBQ Riblette Philly Steak on Bun Chili 1 2 3 4 The Pillars of Shorewood Landing Navy Bean Soup Mashed Sweet Potatoes Red Skin Potatoes Baked Potato Cup of Fruit Steamed Zucchini Steamed Peppers & Onions Tossed Salad w/ Dressing Cream Pie Sherbet Gelatin Crackers Assorted Cookies Chicken BBQ Beef Tips w/ Mushroom Sauce Potato Crusted Cod Dining Room Hours: Breakfast, Monday-Friday 7:30a-930 Mashed Potatoes Buttered Noodles Rice Pilaf Corned Beef and Cabbage Buttered Carrots Green Beans Lima Beans Peas & Carrots Lunch, 11:30a-1pm Dinner Roll Dinner Roll Dinner Roll Biscuit Dinner, 430p-630p Peanut Butter Bar Sliced Apples Lemon Bar Angel Food Cake April Fools’ Day Sloppy Joe 5 Egg Salad on Croissant 6 Ham Salad Sandwich 7 Pulled Pork 8 Chicken Breast Filet 9 Hamburger on Bun 10 Macaroni & Cheese (Entree) 11 Steak Fries Soup of the Day Soup of the Day Corn Chowder Stuffing Savory Potato Salad Tossed Salad w/ Dressing Coleslaw Jell-O, Fruit w/Topping Chips Potato Cornbread Mixed Vegetables Baked Beans Cake/Icing Fresh Fruit Crackers Sliced Pears Ambrosia Dinner Roll Vanilla Pudding Assorted Cake Ice Cream Chicken Cordon Bleu Oven Fried Chicken Fish Oven Fried Steamed Rice Mashed Potatoes w/ Gravy Beef Stroganoff Spaghetti w/ Meat Sauce Chicken Al-King Meatloaf Homestyle Red Skin Potatoes Oriental Vegetables Seasoned Broccoli Buttered Noodles Italian Vegetables Buttered Green Beans Mashed Potato Creamy Cucumbers Bread Sticks Dinner Roll Beets Breadsticks
    [Show full text]
  • Gluten Free Pies 1
    Gluten Free Pies 1 Gluten Free Pies 2 8 Gluten Free Pie Recipes All rights reserved. No part of this book may be reproduced or transmitted in any form or by any means electronic or mechanical, including photocopying, recording, or by any information storage or retrieval system, without written permission from the publisher, except in the case of brief quotations embodied in critical articles and reviews. Trademarks are property of their respective holders. When used, trademarks are for the benefit of the trademark owner only. Copyright 2016 by Prime Publishing LLC Published by Prime Publishing LLC, 3400 Dundee Road, Northbrook, IL 60062 Gluten Free Pies 3 Letter from the Editor Dear Gluten Free Foodies, Forget cake, forget cookies—pies are the best desserts. With the right gluten free pie crust, you can have any type of pie that you crave, whether it’s sweet or savory. In this awesome free eCookbook, 8 Gluten Free Pie Recipes, you’ll find an amazing gluten free pie crust recipe that is super flakey and buttery; no one will know that it’s gluten free. Once you’ve made that recipe, you’ll have an amazing base for almost all of the pie recipes included here. Find your passion for pie in this free eCookbook of delicious recipes. Make everything from classic pies, like “Foolproof Apple Pie” (pg. 9) and “No Bake Chocolate Pie” (pg. 15), to new and creative pies like “Raspberry Chocolate Truffle Pie” (pg. 5). All of these pies are perfect for making during the week or for special occasions. You’ll love how easy these great dessert recipes are and how yummy they turn out to be.
    [Show full text]
  • Recipe Carb List 11-22-19
    Gladstone School District Page 1 Recipe Carbohydrates List Nov 22, 2019 Between 0 and 100 Grams Carbohydrates No. Description Portion Size (Grams) BREAD 500305 AZTEC GRAIN SALAD 1 CUP 53.56 000347 BAGELS,PLAIN,ENRICHED 1 EACH 37.19 500010 BAKING POWDER BISCUITS 1 EACH 22.09 500011 BANANA BREAD SQUARES SERVING 25.56 001086 BISCUITS: PLAIN PURCH (2oz) EACH 18.85 000355 BISCUITS: PLAIN,PURCH (2.5") EACH 18.85 500037 BREAD STUFFING SERVINGS 22.64 500040 BROWN BREAD EACH 19.27 000117 Brown Rice .5 cup 33.00 500027 BROWN RICE PILAF 1/2 CUP 30.36 500088 CORNBREAD SERVINGS 18.03 000121 Cornbread 2oz 26.58 500089 CORNBREAD STUFFING SERVINGS 21.19 000232 CRACKERS 4 EACH 8.89 000233 CRACKERS,GRAHAM 4 EACH 44.03 000353 ENGLISH MUFFINS,PLAIN,TOASTED 1/2 EACH 13.69 500099 FRIED RICE 3/4 CUP 29.37 000169 Fritos 2oz 40.00 500111 ITALIAN BREAD EACH 28.23 500119 MASTER MIX 1/2 CUP 40.68 500325 MEDITERRANEAN QUINOA SALAD 3/4 CUP 22.66 500125 MUFFIN SQUARES SERVINGS 16.87 500133 OATMEAL MUFFIN SQUARES SERVINGS 34.51 500303 OODLES OF NOODLES CUP 43.45 500137 ORANGE RICE PILAF 1/2 CUP 27.85 500141 PANCAKES EACH 16.26 500327 PEPPY QUINOA 1/2 CUP 28.60 500147 PIZZA CRUST SERVINGS 26.11 500155 POURABLE PIZZA CRUST SERVINGS 26.02 500163 RICE-VEGETABLE CASSEROLE 2/3 CUP 19.62 500164 ROLLS (YEAST) EACH 29.80 500173 SPANISH RICE 1/3 CUP 13.69 000237 Stuffing 1/4 cup 35.44 500181 SWEET POTATO- PLUM BREAD SQUAR SERVING 46.48 000326 TOAST, MIXED GRAIN BREAD SLICE 11.35 000324 TOAST, WHITE BREAD SLICE 12.03 000367 TOAST,RAISIN 1 SLICE 13.66 000325 TOAST,WHOLE-WHEAT BREAD
    [Show full text]
  • Easy As Pie C) Meat and Cheese Pie A: C—Savory Pies, Not Sweet Leader Introduction: “Book and Bake” Is Designed for All Ages
    Pie Factoids “Pie” was first used with a) apple pie b) pumpkin pie Book and Bake: Easy as Pie c) meat and cheese pie A: c—savory pies, not sweet pies were most often eaten Leader introduction: “Book and Bake” is designed for all ages. Teens or rd ‘tweens read to and assist with pre-K to 3 graders. Call on your local The word pie was used senior center, Junior League, 4-H, or FCCLA chapter to lend a hand. in everyday language by § Divide into teams. Each team will make two small pies. Bake pies on a) 793 A.D. b) 1362 large baking sheets for easier handling. c) 1854 Once you‛ve settled on who is helping whom, allow about two hours for A: 1362 (At this time Vikings this activity OR make the crust Day 1 and bake the pie Day 2. were exploring N. America and the Ottoman Empire had Activity Outcomes: reached Europe) § Apply literacy skills; reading and following directions § Connect with historical characters, language and events The term “pot pie” first § Place types of pie with their geography appeared in print in America § in 1785. This was during Use baking science to find the best flour for pastry a) The Revolution § Develop eye-hand coordination; measure, stir, “cut in, “roll out” pie pastry § b) The Civil War Build family relationships and community c) Spanish- American War § Evaluate the health benefits of pie and baking it yourself A: A—“Pot pie” was an English staple. The pastry was made very tough! It was Getting started: Ask your group what their favorite pie is.
    [Show full text]
  • Whole Wheat Flour Pesa Atta
    WHOLE WHEAT FLOUR PESA ATTA B.S.Muralidhara IAOM_Bangalore_Dec.2018 Innovations for a better world. Atta Process Indian Atta Flour “Whole wheat flour” with 95 – 97% extraction. Used for flat bread (Chapatti, Roti, Puri, etc.) After rice, flat bread made from Atta is the second staple food in India. Traditionally produced on stone mills with low throughput. 2 08-12-2018 Whole Wheat Flour_IAOM 2018_BSM India – large market of whole wheat flour (Atta). Road side Atta Flour from Home made Atta Flour Industrial stone (Chakki) mills stone mills or disk mills 3 08-12-2018 Whole Wheat Flour_IAOM 2018_BSM Industrial ATTA flour production in India Chakki mills in parallel Æ Premium ATTA Produced mainly in India and few other countries Major Players for Premium ATTA in India: ITC Ltd. (Aashirvaad), Hindustan Lever Ltd (Anapurna), General mills (Pilsbury ATTA) Roller mill Æ Normal, Resultant ATTA Produced in East Asia, Arab countries, India. partly Africa, even Europe Of minor quality in final product (Chapati) 4 08-12-2018 Whole Wheat Flour_IAOM 2018_BSM Market demand • Atta flour production for staple food in India • Meeting local eating habits • FOOD SAFETY - flour production • Industrial process with higher automation degree • Lower energy consumption compared to stone mills 5 08-12-2018 Whole Wheat Flour_IAOM 2018_BSM 6 08-12-2018 Whole Wheat Flour_IAOM 2018_BSM Atta Process with PesaMill™. Traditional flat breads made of whole meal flour. Chapati Roti Puri Gurassah / Sudan 7 08-12-2018 Whole Wheat Flour_IAOM 2018_BSM Innovations in Atta Milling Hygienic Atta for good health Top sanitation Energy saving Flexibility in Atta quality Low maintenance demand Homogeneous and consistent product Space saving Less down time while power cuts No stones shavings in Atta 8 08-12-2018 Whole Wheat Flour_IAOM 2018_BSM Process function • Re-circulation process (4 - 5 times).
    [Show full text]
  • Martin's Irish Brown Bread White Irish Soda Bread
    Basic Baking with Chef Breslin (Featured recipe: Irish Soda Bread) Martin’s Irish Brown Bread INGREDIENTS DIRECTIONS • 2½ cups whole wheat flour 1. Preheat oven to 375°F. • ¾ cup bran 2. Add all dry ingredients together • ¼ cup wheat germ (put baking soda through a sieve). • 1 tsp baking soda 3. Melt butter. • 1 tsp sugar 4. Make a well with dry ingredients, add • 1 tsp salt buttermilk and butter, mix well. • 2½ cups buttermilk 5. Grease 1lb. loaf tin with butter. • 4 tsp butter (melted) 6. Bake for 45 minutes. 7. Cool and serve. White Irish Soda Bread INGREDIENTS DIRECTIONS • 3½ cups all-purpose flour 1. Preheat the oven to 425°F. • 1 tsp salt 2. Mix together the flour, salt and baking soda in a large bowl. • 1 tsp baking soda Add the butter and rub into the flour mixture with your • 2 tbsp butter fingertips until it resembles coarse breadcrumbs. • 1 egg 3. In a separate jug, whisk the egg and buttermilk together. • 1 3/4 cups buttermilk* 4. Make a well in the center of the dry ingredients and pour 3/4 of the liquid into the flour mixture. 5. Using an open hand bring the flour and liquid together to a loose dough. The dough should be quite soft, but not too sticky. You can add a little more of the milk mix if it is needed 6. Turn onto a floured work surface and gently bring the dough together into a round, about 8 x 8 inches. Place on a baking sheet dusted well with flour.
    [Show full text]
  • GRAHAM BREAD Or BROWN BREAD Featured on January 14, 2017 for “Healthy Eating in 19Th Century America” Demo
    GRAHAM BREAD or BROWN BREAD Featured on January 14, 2017 for “Healthy Eating in 19th Century America” demo Have you resolved to eat healthier this year? You’re not alone, but how do you define “healthy” when it comes to food? On January 14, as part of our demonstration, Healthy Eating in 19th Century America, we looked to recipes from the 19th century to better understand early concepts of dietary reform, including the promotion of whole wheat by Sylvester Graham and the emergence of the American vegetarian movement as promoted by William and Bronson Alcott, Ellen White, and John Harvey Kellogg. Graham believed that the key to reversing ill health was to abandon commercially-made bread, which in the 1820s was sold in commercial bakeries competing for profits. Graham claimed that these bakeries used bolted flour (flour that was milled then sifted to remove the bran) that often included powdered chalk or plaster to make the product whiter and denser. He advocated the use of bread made with unbolted flour, ground and baked at home, that retained all of the wheat’s coarse bran in its final mixture. Below is a version of Graham Bread for you to make at home, followed by the original recipe from 1839 by Sarah Josepha Hale. GRAHAM BREAD (2017) Courtesy of Chef Brian Patterson, L’Academie de Cuisine Makes 2 loaves Ingredients Note: All ingredients except the molasses and baking soda should be weighed as measurement 0.12 ounces fresh cake yeast 8-10 ounces “milk warm” water (about 80°F) 1.5 fluid ounces molasses ¼ teaspoon baking soda 2 pounds Hodson Mills Graham Flour (as substitute, use combo of 83% all-purpose flour, 14.5% wheat bran, and 2.5% wheat germ) ¾ to 1 ounce salt Directions 1.
    [Show full text]