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Restaurant La Luge Menu
Restaurant La Luge Menu Our Fondues and Specialties Made from whole Cheese grated in our kitchen Traditional Savoy– style 3 Cheeses Fondue (Min 2 Persons) 32 Eur / ps Chunk of bread dipped in a fondue dish containing a thick sauce of three different melted cheeses, with white wine. Our fondue is served with mountains pasture lettuce “Fifty-fifty” Fondue (Min 2 Persons) 36 Eur / ps Chunk of bread dipped in melted fully matured Gruyère cheese and Vacherin (soft cow’s creamy cheese) with white wine, served with potatoes in their skin and a green salad Savoy– style Fondue with black Truffle (Min 2 Persons) 41 Eur/ps Chunk of bread dipped in melted Beaufort cheese and Vacherin (soft cow’s creamy cheese) with white wine and grated fresh black Truffle served with potatoes in their skin and a green salad “Burgundy Fondue” - “Meat Fondue” (Min 2 Persons) 33 Eur / ps 250 gr of diced Rump Steack dipped in hot cooking oil as you please and season with three home made sauce, served with sautéed potatoes and a green Salad “Raclette au Lait Cru” (Min 2 Persons) 32 Eur / ps Smoked “Raclette” (Min 2 Persons) 30 Eur / ps Same as the above but with smoked cheese Black Truffle “Raclette” (Min 2 Persons) 38 Eur / ps Same as the “Raclette” but the cheese has little chunk of truffle “Tartiflette” 28 Eur / ps Savoy country recipe of potatoes au gratin with cream, sautéed onions and lardoons topped with gently melted Reblochon cheese. Served with mountain pasture lettuce “Mont d’Or Chaud” Gold Medal 31 Eur / ps Warm cheese in its wood box with Roseval potatoes -
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THE LION HOTEL BELPER 2020 www.lionhotelbelper.co.uk The Lion Hotel sits proudly in the historic town centre of Belper. A time-honoured building that began life in the 18th century as a coaching inn, it is steeped in history and brimming with character and charm with a modern twist and a fresh stone bake pizzeria. The warmest welcome awaits you at The Lion Hotel; here you’ll find a team full of smiles who know how to make you feel right at home. We understand the things that matter and will do everything we can to ensure you have an amazing experience with us. There is something for everyone this Christmas and amazing experiences to be had by all. The team and I look forward to welcoming you to The Lion for a memorable experience in our beautiful hotel. Jonny Crooks GENERAL MANAGER For further information please feel free to contact us on 01773 824 033 or [email protected] CHRISTMAS FAYRE CHRISTMAS DAY Served 1st - 24th December • 12pm - 9pm Christmas Day shouldn't be stressful, so let us take the stress out of your Christmas Day Lunch! Starter Enjoy a 5 course lunch freshly prepared by our team of Chefs. Spiced Poached Pear Goats cheese and caramelised walnut salad with a port dressing Starter V, GF Crab Beignets, grilled lobster, lobster & shellfish veloute Smoked Haddock Fishcake Poached egg with a mature cheddar cheese sauce Chicken Liver Mousse, crispy chicken skin, winter berry gel, crisp bread GF* Ham Hock and Stilton Terrine Goats Cheese, fig and onion tart, shallot purée V Venison Cannelloni, parmesan sauce, wild mushroom, -
Passover Recipes from the Sifriyah 2014
Passover Recipes From The Sifriyah 2014 GITTYS STRAWBERRY MANGO SALAD 1 bag of European lettuce mix 1 box of strawberries sliced Mango peeled and cut into small pieces Large handful of craisins (Jewish handful) Slivered almonds for the top DRESSING 1/2 cup of sugar ( I use Splenda) 1/4 cup of oil 1/4 cup of white vinegar 1/4 cup of water You can make dressing ahead of time but I would not refrigerate it gets stuck together. Add dressing and toss all ingredients together Just before you are ready to serve put almonds on top Marilyn Bernstein Maple - Mustard Salmon with Mango Two tablespoons apple cider vinegar One teaspoon Dijon mustard Two tablespoons maple syrup Freshly ground pepper to taste 10 oz. salmon fillet One large mango Mix the vinegar, mustard, maple syrup and pepper in a large bowl Wash and dry salmon and place in the marinade turning to coat Cook salmon in the oven at 350 degrees until done Peel and cube mango Heat the remaining marinade with the mango until it boils When salmon is cooked, top with heated marinade and mango Barbara Nimerofsky Matzoh Apple Kugel 6 large eggs 1 cup sugar Cinnamon to taste 1 tsp vanilla 1 tsp salt 3 cups matzo farfel 6 large apples, peeled and diced 1/4 lb. margarine, melted 1. Beat eggs till light & fluffy. Add sugar & beat the mixture. 2. Add melted margarine& beat some more. 3. Add cinnamon & vanilla. 4. Pour boiling water over farfel & drain. 5. Add farfel & apples to mixture. Mix well (not beat). -
Family Style Dinner Menu
FAMILY STYLE DINNER MENU Guests will be seated at a long Sharing Table. The Juniper Culinary Team has created the following menu served “Family Style” for each course. Please advise us in advance regarding dietary requirements. This menu is available for groups larger than 6 guests. STARTERS (please select 4) Smoked Tomato Bisque | pesto Steak Tartare | egg yolk sauce, country bread Local Cheese & Charcuterie | pickled vegetables, rooftop honey & mustard Baby Gem Salad | brioche garlic croutons, parmesan dressing Lola Rosa Greens | red onion, orange citrus, endive, sunflower seeds Maryland Crab Cakes | espelette remoulade Grilled Octopus | warm potato salad, paprika aioli Mussels | shallots, DC Brau, country bread Pork Belly | stone ground grits SHARED ENTRÉES (please select 4) Tagliatelle Pasta | artichokes, cipollini onions, baby kale, pecorino Scallops | shishito, tomatoes, saffron Black Sea Bass | fennel, tomato Pernod sauce Beef Tenderloin (6oz) | green beans, charred onion, blue cheese bordelaise Braised Veal Cheeks | baby root vegetables, port wine braising jus Porchetta (22oz) | rosemary jus Whole Striped Bass (2 1/2 pounds) | lemon & herbs Herb Roasted Chicken (whole or 1/2) | natural jus Bone-in Dry Aged NY Strip (28oz) | garlic herb butter FAMILY STYLE DINNER MENU SIDES (please select 4) Grilled Jumbo Asparagus Pommes Aligot Cauliflower Gratin Brussels Sprouts with Lardons Garlic Spinach & Kale Wild Mushrooms Crispy Potatoes Poblano Polenta DESSERTS (please select 4) Apple Pie | caramel sauce, vanilla bean ice cream “Snickers” Parfait | salted toffee, chocolate cake, peanut brittle Passion Fruit Panna Cotta | coconut lime sorbet Red Velvet Cake | candied pecans, cream cheese ice cream Ice Cream | vanilla bean, chocolate or caramel Sorbet | raspberry, mango or coconut $80.00 PER PERSON Price does not include beverages, sales tax and gratuity . -
Renormalizing Individual Performance Metrics for Cultural Heritage Management of Sports Records
Renormalizing individual performance metrics for cultural heritage management of sports records Alexander M. Petersen1 and Orion Penner2 1Management of Complex Systems Department, Ernest and Julio Gallo Management Program, School of Engineering, University of California, Merced, CA 95343 2Chair of Innovation and Intellectual Property Policy, College of Management of Technology, Ecole Polytechnique Federale de Lausanne, Lausanne, Switzerland. (Dated: April 21, 2020) Individual performance metrics are commonly used to compare players from different eras. However, such cross-era comparison is often biased due to significant changes in success factors underlying player achievement rates (e.g. performance enhancing drugs and modern training regimens). Such historical comparison is more than fodder for casual discussion among sports fans, as it is also an issue of critical importance to the multi- billion dollar professional sport industry and the institutions (e.g. Hall of Fame) charged with preserving sports history and the legacy of outstanding players and achievements. To address this cultural heritage management issue, we report an objective statistical method for renormalizing career achievement metrics, one that is par- ticularly tailored for common seasonal performance metrics, which are often aggregated into summary career metrics – despite the fact that many player careers span different eras. Remarkably, we find that the method applied to comprehensive Major League Baseball and National Basketball Association player data preserves the overall functional form of the distribution of career achievement, both at the season and career level. As such, subsequent re-ranking of the top-50 all-time records in MLB and the NBA using renormalized metrics indicates reordering at the local rank level, as opposed to bulk reordering by era. -
The Omnia Cookery Book – an Oven on the Hob
THE OMNIA COOKERY BOOK – an oven on the hob THE OMNIA COOKERY BOOK Tasty recipes for the Omnia recreation oven. This ingenious little oven lets you to bake and make oven cooked dishes on the hob. For more information visit www.omniasweden.com It is almost twenty years since I bought my first ‘drum oven’. Now dented and worn it is still an integral part of my kit on board my boat. My first attempts were with ready made sponge mixes – but, good as they were, it was not until I started using the Omnia as a normal oven that I began to realize its full potential. Today I make bread, pies, and an endless list of dishes au gratin and other tasty meals. But don’t take my word for it, try it yourself. Anders Billing GENTLE HEAT AND GREASED FOOD HOLDER The Omnia will work on any hob and cooking times are about the same as a traditional oven. Place the ingredients in the round, aluminium food holder – Always grease the Omnia food holder and, when baking bread, dust with breadcrumbs. Be careful to adjust the heat source – always medium to low heat. If you are using gas, mentholated spirits or another flame heat it should be adjusted to just above low. All times in this cookery book are for an open flame heat. If you are using an electric hotplate, we suggest you turn the hot plate on and allow it to get hot before using as this makes timing easier. Making food in an oven without a thermometer may seem strange at first, but once you have tried and with the help of this cookery book you will quickly learn how easy it is. -
Set Info - Player - 2018-19 Opulence Basketball
Set Info - Player - 2018-19 Opulence Basketball Set Info - Player - 2018-19 Opulence Basketball Player Total # Cards Total # Base Total # Autos Total # Memorabilia Total # Autos + Memorabilia Nikola Jokic 597 58 309 0 230 Deandre Ayton 592 58 295 59 180 Kevin Knox 585 58 295 48 184 Wendell Carter Jr. 585 58 295 46 186 Marvin Bagley III 579 58 295 37 189 Jaren Jackson Jr. 572 58 255 71 188 Trae Young 569 58 295 31 185 Shai Gilgeous-Alexander 564 58 270 39 197 Kyle Kuzma 560 58 308 0 194 Christian Laettner 539 0 309 0 230 Michael Porter Jr. 538 58 270 27 183 Luka Doncic 538 58 295 15 170 Mo Bamba 537 58 270 25 184 Collin Sexton 523 58 255 37 173 De`Aaron Fox 518 58 230 0 230 Grayson Allen 500 0 270 42 188 John Collins 482 58 194 0 230 Kevin Huerter 480 0 270 24 186 Jerome Robinson 478 0 270 24 184 Lonnie Walker IV 473 0 270 21 182 Mikal Bridges 472 0 270 21 181 Donte DiVincenzo 467 0 270 6 191 Landry Shamet 458 0 270 0 188 Troy Brown Jr. 457 0 270 0 187 Josh Okogie 455 0 270 0 185 Jarrett Allen 446 58 158 0 230 Omari Spellman 425 0 270 0 155 Gary Harris 424 0 194 0 230 Robert Parish 424 0 309 0 115 Chris Mullin 423 0 309 0 114 LaMarcus Aldridge 422 58 279 0 85 Lonzo Ball 422 58 279 0 85 Elie Okobo 420 0 270 0 150 Hamidou Diallo 411 0 230 0 181 Kevin Love 404 58 249 12 85 Buddy Hield 403 58 115 0 230 Kyrie Irving 403 58 273 0 72 Khris Middleton 403 58 115 0 230 Zach LaVine 403 58 115 0 230 Jason Kidd 403 0 334 0 69 Anthony Davis 368 58 225 0 85 Allonzo Trier 367 58 270 23 16 Reggie Jackson 365 58 79 0 228 Gordon Hayward 345 0 115 0 230 Kevin -
Eier (Seite 9) Tipps & Tricks, Armer Ritter, Bauernomelett Mit Rotwurst
Eier (Seite 9) Tipps & Tricks, Armer Ritter, Bauernomelett mit Rotwurst, Curry-Eier, Dill-Eier, frittierte Eier mit Saucen, Edelrührei, Eier mit Krabben, Eierplatte nach Art des Hauses, Eier-Rosinen-Brotaufstrich, Eiersalat, Eierschüssel, Eierstich, Eier Tomaten Salat, Italienisches Omelett, Kaiserschmarren, Kräuterpfannkuchen, Maispfannkuchen, Paprika Eier, Russische Eier, Saure Eier Eintopf, Soleier, Souffles Grundrezept, Überbackene Schinkeneier, Überraschungsei, Einkochen (Seite 24) Tipps & Tricks, Apfel-Möhren-Gelee, Konfitüre mit der Mikrowelle, Pfefferminze-Sirup, Fisch (Seite 26) Tipps & Tricks, Aal in Rotwein, Bücklingsauflauf, Edelfisch Salat, Fischauflauf, Fischbraten, Fischfilet frittiert, Fischfond, Fischfrikadelle, Fischgulasch, Fischpfanne mit Gemüse, Fischpfanne mit Knoblauchbutter, Fischsalat, Fischtorte, Forelle gefüllt, Forelle im Schlafrock, Nudeln mit Lachs, Heringe gebacken, Heringe gebraten, Heringssalat, Heringstopf, Kabeljau mit Spargel, Knusperfisch, Meeresfrüchtesalat I & II, Spargel-Pilze-Fisch, Thunfisch Gratin, Fleisch (Seite 41) Tipps & Tricks, Bratkartoffel-Auflauf, Bratwurstauflauf, Deftiger Hackfleischeintopf, Feinschmeckereintopf, Filetsteak, Fleischsalat mit Eiern, Fleischtopf überbacken, Frikadellen-Auflauf, Geschmortes Kraut mit Schweinefleisch, Geschnetzeltes, Gulaschsuppe, Hackkartoffel Auflauf, Rindfleisch-Mais-Eintopf, Rosmarin Steaks, Sächsische Kartoffelsuppe, Überbackene Schweinefilets, Wurstsalat bunt, Bibliografische Informationen digitalisiert durch http://d-nb.info/986905291 gescannt durch -
10030 Hall of Fame Booklet
The Blair County Sports Hall Of Fame Dick Johnston Altoona little man made it big in basketball By JIM LANE After the season was over, the Roosevelt team Altoona Mirror entered the Altoona YMCA Midget Tournament (for junior high teams) and won the championship with ick Johnston was ahead of his time. Johnston garnering MVP honors. DBasketball today is played by men — and women “That was only the half of it,” Rice said. “Penn Sill — who dribble behind their back and between their put us in the Junior Tournament (high school) and we legs almost as soon as they hit the hardwood. beat the Altoona High jayvees in the first game. Then But there was a time when players were reluctant we played Rothrock, which had won the Class C state to try those things in prac - championship, and they tice, and they certainly couldn’t handle us. We didn’t try them in games. played Huntingdon High Although there’s no next. They had a very good proof, Dick Johnston proba - team, and we gave them a bly was the first player in the great game. Dicky made the Altoona area to use a second all-star team. behind-the-back dribble in “I think that was the first high school games. Actually, time people became aware he was doing it before he of how good he was,” Rice entered Altoona High School said. “He really put on a and became one of the show.” Mountain Lions’ all-time If they didn’t know it great guards. then, they found out soon “I think 7th grade was enough when he donned an the first time I ever did it,” Altoona High uniform. -
Au Gratin Potatoes (15) Seasoned Corn (2) Fresh Local Apple (28
Jacobs Senior Citizen Center MAY 801 - 785 - 2818 MONDAY TUESDAY WEDNESDAY THURSDAY FRIDAY 3 Swedish Meatballs (39) 4 Ziti Pasta Bake with 5 Smothered Chicken 6 Creamed Chicken over 7 Oven Roasted Pork (00) Rice (21) Meat Sauce (25) Burrito with Green Sauce, White Rice (30) Au Gratin Potatoes (15) Seasoned Green Beans Carrots (06) Seasoned Green Beans (02) Refried Beans, and Spanish Seasoned Peas (18) Garden Green Salad (02) Rice (56) (2) Mixed Fruit Cocktail (8) Fresh Baked Rolls (16) Fresh Baked Garlic Roll (15) Seasoned Corn (02) Apple Sauce (19) Fresh Baked Roll (16) Jackie’s Cake (28) Seasonal Fruit Crisp (67) Mandarin Oranges (11) Fresh Baked Roll (16) 10 Salisbury Steak (05) 11 Kalua Pork (00) 12 Savory Chicken 13 BBQ Chicken Thighs (3) 14 Roast Turkey Breast (03) Garlic Mashed Potatoes and Hawaiian Rice (25) Salad Wrap (18) Hot German Potato Salad Garlic Mashed Potatoes & Gravy (27) Seasoned Corn (14) Turkey Gravy (25) Italian Pasta Salad (20) (19) Diced Peaches (19) Pineapple Tidbits (07) Crinkle Cut Carrots (06) Mixed Vegetables (12) Seasoned Green Beans (02) Fresh Baked Roll (15) Fresh Baked Rolls (15) Kosher Pickle Spears (00) Fresh Baked Roll (15) Fresh Baked Roll (16) Diced Pears (19) Chocolate Chip Cookie (15) Diced Pears (19) Mandarin Oranges (11) 17 Sweet and Sour 18 Malibu Chicken with 19 Homemade Chicken 20 Battered Fish Fillets 21 Garlic Roasted Beef Chicken (30) Honey Mustard Sauce (08) Pot Pie (14) With Tartar Sauce (15) Round with Gravy (10) Herb Roasted Baby Steamed White Rice (21) Scalloped Potatoes (22) Fresh -
History All-Time Coaching Records All-Time Coaching Records
HISTORY ALL-TIME COACHING RECORDS ALL-TIME COACHING RECORDS REGULAR SEASON PLAYOFFS REGULAR SEASON PLAYOFFS CHARLES ECKMAN HERB BROWN SEASON W-L PCT W-L PCT SEASON W-L PCT W-L PCT LEADERSHIP 1957-58 9-16 .360 1975-76 19-21 .475 4-5 .444 TOTALS 9-16 .360 1976-77 44-38 .537 1-2 .333 1977-78 9-15 .375 RED ROCHA TOTALS 72-74 .493 5-7 .417 SEASON W-L PCT W-L PCT 1957-58 24-23 .511 3-4 .429 BOB KAUFFMAN 1958-59 28-44 .389 1-2 .333 SEASON W-L PCT W-L PCT 1959-60 13-21 .382 1977-78 29-29 .500 TOTALS 65-88 .425 4-6 .400 TOTALS 29-29 .500 DICK MCGUIRE DICK VITALE SEASON W-L PCT W-L PCT SEASON W-L PCT W-L PCT PLAYERS 1959-60 17-24 .414 0-2 .000 1978-79 30-52 .366 1960-61 34-45 .430 2-3 .400 1979-80 4-8 .333 1961-62 37-43 .463 5-5 .500 TOTALS 34-60 .362 1962-63 34-46 .425 1-3 .250 RICHIE ADUBATO TOTALS 122-158 .436 8-13 .381 SEASON W-L PCT W-L PCT CHARLES WOLF 1979-80 12-58 .171 SEASON W-L PCT W-L PCT TOTALS 12-58 .171 1963-64 23-57 .288 1964-65 2-9 .182 SCOTTY ROBERTSON REVIEW 18-19 TOTALS 25-66 .274 SEASON W-L PCT W-L PCT 1980-81 21-61 .256 DAVE DEBUSSCHERE 1981-82 39-43 .476 SEASON W-L PCT W-L PCT 1982-83 37-45 .451 1964-65 29-40 .420 TOTALS 97-149 .394 1965-66 22-58 .275 1966-67 28-45 .384 CHUCK DALY TOTALS 79-143 .356 SEASON W-L PCT W-L PCT 1983-84 49-33 .598 2-3 .400 DONNIE BUTCHER 1984-85 46-36 .561 5-4 .556 SEASON W-L PCT W-L PCT 1985-86 46-36 .561 1-3 .250 RE 1966-67 2-6 .250 1986-87 52-30 .634 10-5 .667 1967-68 40-42 .488 2-4 .333 1987-88 54-28 .659 14-9 .609 CORDS 1968-69 10-12 .455 1988-89 63-19 .768 15-2 .882 TOTALS 52-60 .464 2-4 .333 -
Gourmandises De France
DESSERTS (only a few examples of our huge variety) INDIVIDUAL CAKES INDIVIDUAL TARTS G Creme brulee |$4.95 Apple tart |$5.50 Tiramisu |$6.95 Pears tart |$5.50 Religieuse |$6.95 Chocolate tart |$5.95 Gourmandises de France Paris-Brest |$6.95 Fruit tart |$6.95 Ile Flottante |$6.95 Strawberry tart|$6.95 Intense Chocolate |$6.95 Lemon meringue tart |$6.95 e than Eclair (coffee, chocolate) |$6.95 or d m e Mille Feuilles (called Napoleon) |$6.95 ss Opera (mix of coffee and chocolate) |$6.95 o e d r t e FAMILY OR BIRTHDAY CAKES (starting at) ! w Square 7’’ |$29.95 Square 8’’ |$39.95 TARTS 7’’ 9’’ Savory and Sweet Catering Lemon Meringue, Chocolate Ganache or Fruit $29.95 $45.95 Apple, Pears $29.95 $39.95 for All Your Events ! Strawberry $32.95 $45.95 Tatin (Special Order) $69.95 SPECIAL ORDER CAKES AVAILABLE (Croquembouche, Piece montee, Wedding Cake...) SUPPORT YOUR LOCAL KOSHER BAKERY DRINKS 1437 First Avenue, New York, NY 10021 DINE IN - TAKE-OUT - DELIVERY Hot Beverages Cold Beverages 212 - 988 - 1414 Small Large Water|$1.50 www.gourmandisesdefrance.com Expresso $2.80 Coke, Coke zero, Sprite|$1.50 Coffee $2.50 $3.00 Perrier|$2.00 Cappuccino $3.75 $4.95 Ice coffee|$3.25 Latte $3.75 $4.95 Ice Americano|$3.25 Chocolate $3.95 $4.95 Ice latte|$4.50 Tea (peppermint, Ice cappuccino|$4.50 camomile, english breakfast) $2.00 $2.00 Smoothie|$6.95 PARVE | PAS YISROEL | YOCHON KOSHER PASTRIES SALADS SPECIAL : includes any size coffee or tea and your choice of any All salads come with our special French Persillade and a vinaigrette dressing two pastries : on the side and with green salad, cucumber, tomato.