2000 Annual Recipe Index
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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 -
October 2020
OCTOBER 2020 MONDAY TUESDAY WEDNESDAY THURSDAY FRIDAY 1 2 Fish Cakes & Baked Pizza – Cheese or Wedge Fries Pepperoni Grilled Chicken Caesar Grilled Chicken Caesar Japanese Miso Soup Potato Leek Soup Ham, Turkey, or Egg Ham, Turkey, or Egg Salad Sandwich Salad Sandwich 5 6 7 8 9 Swedish Meatballs and Chickpea & Squash Salisbury Steak/Potato CA Thanksgiving – Turkey Buttered Egg Noodles Curry/Rice & Naan n and Vegetable Meatloaf & Trimmings BBQ Chicken Salad BBQ Chicken Salad Chicken Taco Chicken Taco No School Cauliflower Cheese Soup Carrot Ginger Soup n Salad/Avocado Ranch Salad/Avocado Ranch Dressing Dressing Professional Ham, Pastrami, or Tuna Ham, Pastrami, or Tuna Learning Salad Sandwich Salad Sandwich Vietnamese Chicken Pho Corn & Bacon Chowder Ham, Pastrami, or Tuna Ham, Pastrami, or Tuna Salad Sandwich Salad Sandwich 12 13 14 15 16 BBQ Chicken Leg/Roast Turkey Taco Salad - Sour Pizza – Cheese or All Beef Hot Dog & Potato & Salad Cream/Salsa Pepperoni Baked Wedge Fries Grilled Chicken Caesar Grilled Chicken Caesar Grilled Chicken Caesar Grilled Chicken Caesar No School Broccoli Cheese Soup Cream of Mushroom Carrot Ginger Chicken Noodle Soup Thanksgiving Ham, Roast Beef, or Egg Soup Ham, Roast Beef, or Egg Ham, Roast Beef, or Egg Salad Sandwich Ham, Roast Beef, or Egg Salad Sandwich Salad Sandwich Salad Sandwich 19 20 21 22 23 BBQ Pulled Pork Perogies with Bacon, Tortellini & Tomato Pizza – Cheese or Beef & Black Bean Chili, Sandwich, Salad & Roast Cheddar & Sour Cream Sauce w/Garlic Toast Pepperoni Cornbread and Salad Potato -
Canadian Cheddar Cheese Soup
Recipes From Our Disney Kitchens CANADIAN CHEDDAR INGREDIENTS SERVES 10 CHEESE SOUP • 1/2 pound of bacon, cut into 1/2-inch pieces • 1 medium red onion, cut into 1/4-inch pieces From Le Cellier Steakhouse at EPCOT® • 3 celery ribs, cut into 1/4-inch pieces • 4 tablespoons butter • • 3 cups chicken stock • 4 cups milk • 1 pound white cheddar cheese, grated • 1 tablespoon Tabasco sauce • 1 tablespoon Worcestershire sauce • Coarse salt, freshly ground pepper to taste • 1/2 cup warm Canadian golden lager or any pale lager-style beer • Chopped scallions or chives, for garnish DIRECTIONS 1. In a 4- or 5-quart Dutch oven, cook bacon, stirring, over medium heat for about 5 minutes, or until lightly browned. 2. Add red onion, celery, and butter and sauté until onion has softened, about 5 minutes. 3. 4 minutes over medium heat. Whisk in chicken stock and bring to boil for 1 minute. Reduce heat to simmer and cook for 15 minutes, stirring occasionally. 4. Add milk and continue to simmer for 15 minutes. Do not boil after milk is added. 5. Remove from heat and add cheese, Tabasco sauce, Worcestershire sauce, salt, and pepper. Blend with immersion blender until cheese is melted and soup is smooth. Stir in warm beer. If the soup is too thick, thin with some warm milk or pale lager-style beer. 6. Serve soup hot, garnished with chopped scallions or chives. This recipe has been converted from a larger quantity in the restaurant kitchens. The flavor profile may vary from the restaurant’s version. -
Cooking with Friends!
Cooking With Friends! Tasty treats from the Milestone kitchen. Vol. 1 MilestonePA.org INTRODUCTION Last year, I thought “Wouldn’t it be cool if we kept all the recipes we make throughout the year? Maybe we could make a cook book or something…” Well, 12 months and 12 recipes later, Milestone Centers’ Lawrenceville Support Center, Area 6 is proud to present our VERY FIRST volume of Cooking with Friends! Some of these recipes were tricky. Some were a lot of work. But, they were all a fun learning experience. As a group, we worked on important skills like hygiene, cleaning, measuring, counting, reading, ADLs (activities of daily living), fine and gross motor skills and kitchen safety just to name a few. We tried to only include recipes that we made from scratch or with very few premade or boxed ingredients. For instance, a boxed cake might be an ingredient but just making a cake by following the directions on the box didn’t make the cut. Most importantly, we got to taste test every one of the recipes in this book. We hope you enjoy cooking and eating these tasty treats as much as we did! ~Lacy Brooks, Milestone Program Instructor, and Area 6 staff 2 Angel Lush Cake INGREDIENTS • 1 can (20 oz) crushed pineapple • 1 package JELL-O vanilla pudding mix • 1 cup thawed COOL WHIP • 1 package (10 oz) round angel food cake, cut into 3 layers • 10 fresh strawberries 3 DIRECTIONS • Mix dry pudding mix and pineapple. • Gently fold in COOL WHIP • Stack cake layers on a plate, spreading the pudding mixture between each layer and on top of the cake. -
The Factory Kitchen Starters to Continue Or Share Ligurian Focaccina
the factory kitchen since 2013 dinner, april 20, 2021 starters peperú - soft cheese stuffed sweet&spicy peppers, grana padano, arugula oil 11 insalata - white frisée, wild arugula, shaved fennel, oranges, taggia olives, lemon-chili dressing 15 cavolonero - tuscan kale, radicchio, aged ricotta shavings, crostini crumbs, toasted hazelnuts 15 ortolana - field greens, radish, dates, goat cheese, spring onions, champagne vinaigrette 16 cremosella - creamy mozzarella, spring kale salad, green beans, ligurian olive oil 18 sanremese - marinated calamari salad, heirloom cherry tomatoes, taggia olives, celery 20 palámita - seared albacore tuna, savoy spinach-bosc pear salad, balsamico emulsion 20 to continue or share frittura - deep fried beer-battered baby leeks, chickpea fritters 15 barberosse - oven baked beets~goat cheese casserole, romano cream, parmigiano 17 brodetto - steamed littleneck clams, mussels, garbanzo beans, clam broth, crostini 23 prosciutto - parma prosciutto, lightly fried sage dough, stracciatella 26 ligurian focaccina tradizionale - imported crescenza, baby wild arugula, extra virgin olive oil 22 pizzata - crescenza, san marzano tomatoes, recca anchovies, capers, oregano 24 funghi - crescenza, foraged pioppini mushrooms, extra virgin olive oil, italian parsley 26 pasta mandilli di seta - thin handkerchief egg-pasta, basil almond ligurian style pesto 23 maniche - gragnano pasta, spicy calamari sugo, littleneck clams, san marzano tomatoes 23 casonzei - pork sausage&beef filled egg-pasta, brown butter, pancetta, sage, parmigiano -
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. -
Potato Cream Cheese Soup 4 Cups Shredded Hashbrowns 4 Cups Chicken Broth ½ Cup Shredded Carrots 1 Bay Leaf ¼ Cup Minced Onion 1 Tsp Seasoned Salt ½ Tsp Pepper
Potato Cream Cheese Soup 4 cups shredded hashbrowns 4 cups chicken broth ½ cup shredded carrots 1 bay leaf ¼ cup minced onion 1 tsp seasoned salt ½ tsp pepper Simmer for 15 to 20 minutes. Remove the bay leaf. Stir in 8 oz cream cheese until melted. Glenda’s & Cheryl’s Favorite Chicken Noodle Soup 4 cups cooked chicken, diced 1 cup chopped celery 1 cup chopped onion ¼ cup butter or margarine 12 cups water 1 cup diced carrot 3 T chicken flavor instant bouillon ½ tsp marjoram leaves ¼ to ½ tsp pepper 1 bay leaf ½ of a (12 oz) pkg medium egg noodles 1 T chopped parsley In a large Dutch oven, cook celery and onion in butter until tender. Add remaining ingredients except noodles and parsley. Bring to a boil. Reduce heat; simmer covered 30 minutes. Remove bay leaf; Add noodles and parsley. Cook 10 minutes longer or until noodles are tender, stirring occasionally. Makes 4 quarts. Glenda’s Coffee Cake / Yeast Roll Dough (the crescent rolls) 1 cup milk, scalded ¼ cup sugar 1 tsp salt ¼ cup Parkay margarine ¼ cup lukewarm water 1 pkg active dry yeast 1 egg, beaten 4 cups sifted flour (about) Pour 1 cup milk into sauce pan and heat to the scalding point. Turn off heat. Stir in the sugar, salt and margarine. Set the mixture aside to cool to lukewarm. While the milk cools, put ¼ cup warm, not hot, water into the mixing bowl. Sprinkle a package of dry yeast into the warm water. Stir until dissolved. When the milk has cooled to lukewarm, add it to the dissolved yeast. -
MONDAY Week1 TUESDAY Week 1 WEDNESDAY Week1 THURSDAY
MONDAY TUESDAY WEDNESDAY THURSDAY FRIDAY SATURDAY SUNDAY Week1 Week 1 Week1 Week1 Week 1 Week 1 Week1 3/16/2020 3/17/2020 3/18/2020 3/19/2020 3/20/2020 3/21/2020 3/22/2020 BREAKFAST ENTREES PANCAKES FRENCH TOAST WAFFLES PANCAKES FRENCH TOAST WAFFLES PANCAKES SPICY FRIED SAUSAGE PATTIES CORNED BEEF HASH COUNTRY HAM SMOKED SAUSAGE SAUSAGE LINKS SAUSAGE PATTIES CHICKEN LUNCH ENTREE SESAME-GARLIC SLOW BRAISED BEEF CHIPOTLE SKIRT HICKORY SMOKED HONEY CHICKEN GRILLED BONE-IN SHRIMP & FRIED CHICKEN POT ROAST STEAK TACOS PULLED PORK BITES PORK CHOPS BROCCOLI GRILLED FLOUNDER SPICY ASIAN HERB BAKED GRILLED LIME CUBED STEAK W/ W/ ZESTY BASIL FRIED CATFISH PIZZA STROMBOLI CHICKEN WINGS CHICKEN CHICKEN ONION GRAVY BUTTER BBQ PORK RIBS VEGETABLE EGG MAPLE CORNBREAD FLOUR TORTILLAS HUSHPUPPIES ROLLS VEGETARIAN ENTRÉE **STROMBOLI W/ **VEGETARIAN ** STUFFED GRILLED **MEXICAN **VEGETABLE ASIAN **CAULIFLOWER **VEGETARIAN SUNDRIED SPINACH & PORTOBELLO STUFFED POBLANO GARLIC NOODLES MAC & CHEESE STUFFED SQUASH TOMATOES & FRESH MUSHROOM MUSHROOMS PEPPERS BASIL BOWTIE PASTA SIDES AT LUNCH AUGRATIN SEASONED BLACK FRIED POTATO SCALLOPED FRIED RICE MASHED POTATOES MAC& CHEESE POTATOES BEANS WEDGES POTATOES WHITE RICE & RED RICE W/ PASTA W/ WHITE RICE JASMINE RICE SPANISH RICE RICE PILAF CHICKEN GRAVY SAUSAGE ASSORTED SAUCES SOUTHERN SAUTEED GREEN MANDARIAN STIR- SAUTEED GREEN LIMA BEANS COLLARDS W/ STEAMED BROCCOLI GREEN BEANS BEANS FRY VEGETABLES SMOKED TURKEY MIXED STEAMED STEWED OKRA & VEGETARIAN BAKED ROASTED GARLIC BOK CHOY MEXICAN CORN CORN ON THE COB VEGETABLES -
Confusion Over Safer Junction
January 23-28, 2015 Your Neighborhood — Your News® 75 cents SERVING THROGGS NECK, PELHAM BAY, COUNTRY CLUB, CITY ISLAND, WESTCHESTER SQUARE, MORRIS PARK, PELHAM PARKWAY, CASTLE HILL CONFUSION OVER SAFER JUNCTION BY JAIME WILLIAMS to see four or fi ve accidents in the Westchester Square Busi- The intersection of East front of his shop annually, and ness Improvement District. Tremont Avenue at Silver and he also felt unsafe crossing the “It’s a matter of who you Overing streets recently re- street. speak to,” she said. ceived a makeover, but the im- “I’d been trying to get this The concern has been provements have caused some intersection fi xed for a long raised that the changes make confusion for drivers. time,” said Clarke. “It was businesses on the two blocks Where there was previ- treacherous.” east of the intersection, before ously a wide-open intersec- Those accidents took a par- Williamsbridge Road, less ac- tion that was hazardous to ticularly scary turn when in cessible. drivers and pedestrians, there July 2012, a car drove through There is currently a sign at are now numerous dividers the front of his shop during Williamsbridge Road and Sil- breaking up the intersection the night. ver Street instructing drivers and directing traffi c fl ow. Since the barriers went that there is no left turn from Vehicles travelling south up and the traffi c calming Silver, but Sorin said there on Silver Street, can no longer measures were implemented, needs to be more signage until make a left turn on to Tremont Clarke said he no longer hears people adjust to the new traffi c Avenue. -
Soups & Stews Cookbook
SOUPS & STEWS COOKBOOK *RECIPE LIST ONLY* ©Food Fare https://deborahotoole.com/FoodFare/ Please Note: This free document includes only a listing of all recipes contained in the Soups & Stews Cookbook. SOUPS & STEWS COOKBOOK RECIPE LIST Food Fare COMPLETE RECIPE INDEX Aash Rechte (Iranian Winter Noodle Soup) Adas Bsbaanegh (Lebanese Lentil & Spinach Soup) Albondigas (Mexican Meatball Soup) Almond Soup Artichoke & Mussel Bisque Artichoke Soup Artsoppa (Swedish Yellow Pea Soup) Avgolemono (Greek Egg-Lemon Soup) Bapalo (Omani Fish Soup) Bean & Bacon Soup Bizar a'Shuwa (Omani Spice Mix for Shurba) Blabarssoppa (Swedish Blueberry Soup) Broccoli & Mushroom Chowder Butternut-Squash Soup Cawl (Welsh Soup) Cawl Bara Lawr (Welsh Laver Soup) Cawl Mamgu (Welsh Leek Soup) Chicken & Vegetable Pasta Soup Chicken Broth Chicken Soup Chicken Soup with Kreplach (Jewish Chicken Soup with Dumplings) Chorba bil Matisha (Algerian Tomato Soup) Chrzan (Polish Beef & Horseradish Soup) Clam Chowder with Toasted Oyster Crackers Coffee Soup (Basque Sopa Kafea) Corn Chowder Cream of Celery Soup Cream of Fiddlehead Soup (Canada) Cream of Tomato Soup Creamy Asparagus Soup Creamy Cauliflower Soup Czerwony Barszcz (Polish Beet Soup; Borsch) Dashi (Japanese Kelp Stock) Dumpling Mushroom Soup Fah-Fah (Soupe Djiboutienne) Fasolada (Greek Bean Soup) Fisk och Paprikasoppa (Swedish Fish & Bell Pepper Soup) Frijoles en Charra (Mexican Bean Soup) Garlic-Potato Soup (Vegetarian) Garlic Soup Gazpacho (Spanish Cold Tomato & Vegetable Soup) 2 SOUPS & STEWS COOKBOOK RECIPE LIST Food -
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. -
Month at a Glance
September 2021 Highland Estates Retirement & Assisted Living 29 30 31 Sep 1 2 3 4 Bean Bacon Soup Red Bean Chili Classic Chicken New England Clam Fajita Beef Herb Wine Gravy Noodle Soup Chowder Cuban Black Beans Pork Tropical Cod Ground Beef Mixed Vegetables Herb Roasted Red Lemon Rice Stroganoff Chocolate Chip Potatoes Corn Noodles Bread Pudding Lemon Buttered Beverage Choice Green Bean Carrot Broccoli Jello Salad Blend Pineapple Blueberry Baked Roll Crumble Cinnamon Coffee Cake 5 6 7 8 9 10 11 Classic Chicken Classic Minestrone Beef Barley Soup Baked Potato Soup Red Bean Chili Cream of Broccoli Cream of Broccoli Noodle Soup Soup Baked Meatballs Homestyle Fried Swedish Patty Soup Soup Seasoned Pot Roast Asian Orange with Gravy Chicken Mashed Potatoes and Cod Fillet Ginger Beef Mashed Potatoes and Chicken Garlic Mashed Baked Macaroni Gravy Delicious Rice Green Beans Gravy Pad Thai Potatoes Cheese Capri Blend Steamed Broccoli Baked Roll Country Trio Medley Chef's Steamed Roasted Carrots Roasted Tomato Half Baked Roll Beverage Choice Rainbow Cake Baked Roll Vegetable Baked Roll Fruit Crisp Bread Pudding with 7-Up Salad Pumpkin Pie Milk Blueberry Coffee Vanilla Sauce Sugar Drop Cookie Cake 12 13 14 15 16 17 18 Tomato Soup Classic Minestrone Hamburger Macaroni Baked Potato Soup Red Bean Chili Chicken Noodle Soup New England Clam Beef Pot Roast Soup Soup Turkey Roast with Bacon Ranch Ham with Pineapple Chowder Roasted Rosemary Chicken Fried Steak Beef Rib Bites with Zesty Rub Chicken Sauce BBQ Meatloaf Potatoes and Gravy BBQ Sauce Cranberry