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Asienmarkt.De - Katalog 10/2006
asienmarkt.de - Katalog 10/2006 Page 1/183 asienmarkt.de - Katalog 10/2006 Asiatische Nudeln BILLIGER: Reisflakes 'Asian Chef' (Reisnudelplättchen) Art.-Nr. 1009 Diese 'Reisflakes' (kleine Reisnudelplättchen) finden hauptsächlich in pfannengerührten Gerichten oder auch in Suppen Verwendung. Vor dem Braten ca. 15 Minuten in lauwarmem Wasser einweichen und dann dem gebratenen Fleisch und/oder Gemüse hinzufügen und fertiggaren. Mit dunkler süßer Sojasauce würzen. Zutaten: Reismehl, Wasser. Inhalt: 200 g 0.99 € Glasnudeln 'Lungkow' (blaue Packung) 100 g Art.-Nr. 1010 Lungkow Diese Nudeln werden gerne für Suppen oder in Füllungen von Frühlingsrollen verwendet. Nach dem Einweichen bzw. Kochen werden die Nudeln durchsichtig. Bei uns erhalten Sie diese Nudeln in Packungen zu 100, 250 und 1000 g. Zutaten:Reismehl, Wasser.Inhalt: 100 g 0.35 € Glasnudeln 'Lungkow' (blaue Packung) 250 g Art.-Nr. 1012 Lungkow Diese Nudeln werden gerne für Suppen oder in Füllungen für Frühlingsrollen verwendet. Nach dem Einweichen bzw. Kochen werden die Nudeln durchsichtig. Bei uns erhalten Sie diese Nudeln in Packungen zu 100, 250 und 1000 g.Zutaten:Reismehl, Wasser.Inhalt: 250 g 0.85 € Glasnudeln Süßkartoffel Dang-Myon 'Taipan' , Korea Art.-Nr. 1080 Taipan Diese Glasnudeln sind etwas dicker, als die normalen Glasnudeln. Sie eignen sich zum Braten, als Beilage oder für herzhafte Suppen.Zutaten:Süßkartoffelstärke, Maisstärke, Wasser.Inhalt: 500 g 2.29 € Page 2/183 asienmarkt.de - Katalog 10/2006 Japanische Soba Buchweizennudeln Art.-Nr. 1084 Vergleichspreis: 100 g = 1,00 € Zutaten: Weizenmehl, Buchweizenmehl, Salz, japanisches grüner Tee-Pulver. Herkunft: Japan Inhalt: 200 g 1.75 € Japanische Soba Buchweizennudeln Art.-Nr. 1085 Vergleichspreis: 100 g = 0,70 € Zutaten: Weizenmehl, Buchweizenmehl, Salz. -
THAI-CHOICE PRODUCT LIST 31-03-14 Spanish.Xlsx
MONTY & TOTCO CO., LTD. 15 Soi Kanchanakom, Paholyothin Rd., Samsen Nai, Payathai, Bangkok, Thailand 10400 Website: www.thai-choice.com E-mail: [email protected] Tel : 662-271-0987-88, 662 -271-2637-38 Fax : 662 271-0545 Carton (L) Carton (W) Carton (H) Carton Carton CODE- CÓDIGO PRODUCT - PRODUCTO PACKING - EMBALAJE CBM SHELFLIFE EAN BARCODE cm. cm. cm. (NW) kg (GW) kg CATEGORY 01 THAI-CHOICE DIPPING, COOKING & TABLE SAUCES (Months) TC01.002 Double Mango Sauce with Chilli - Salsa de Mango con Chile 200 ml x 12 bottles 0.0075 22.50 17.20 19.50 2.40 5.20 18 8851978801487 TC01.003 Double Pineapple with Sweet Chilli Sauce - Salsa de Piña y Chile Dulce 200 ml x 12 bottles 0.0075 22.50 17.20 19.50 2.40 5.20 24 8851978800176 TC01.004 Double Plum Sauce - Salsa de Ciruela 200 ml x 12 bottles 0.0075 22.50 17.20 19.50 2.40 5.20 18 8851978801272 TC01.005 Double Plum Sauce (Catering) - Salsa de Ciruela (Catering) 4.50 litre x 4 gallons 0.0328 30.80 38.50 27.70 18.00 22.30 12 8851978801418 TC01.006 Double Plum Sauce with Chilli - Salsa de Ciruela con Chile 200 ml x 12 bottles 0.0095 19.00 24.50 20.50 2.40 5.20 18 8851978800251 TC01.009 Fish Sauce - Salsa de Pescado 200 ml x 12 bottles 0.0087 24.30 18.40 19.40 2.40 5.20 24 8851978801029 TC01.086 Fish Sauce - Salsa de Pescado 700 ml x 12 bottles 0.0246 33.10 24.70 30.10 8.40 16.40 24 8851978800510 TC01.011 Fish Sauce (Catering) - Salsa de Pescado ( Catering) 4.50 litre x 4 gallons 0.0362 28.50 41.60 30.50 18.00 22.30 24 8851978801357 TC01.087 Hoisin Sauce - Salsa Hoisin 140 g x 12 glass jars 0.0039 -
(V) Confit Duck, Chicken & Root Vegetable Terrine Seafood Cocktail
Sample only – this menu changes weekly Potato, Leek & Watercress Soup (v) Chive Crème Fraîche & Olive Oil Croutons Confit Duck, Chicken & Root Vegetable Terrine Red Onion Marmalade & Malted Toast Seafood Cocktail ~Smoked Salmon, Prawns & Crayfish~ Pink Grapefruit, Avocado & Marie Rose Sauce Pulled Pork, Apple & Sage Croquette, Parsnip Purée ‘Cartmel Valleys Crab & Spring Onion Cake Avocado Salsa & Tomato Salad Trio of Melon (v) Fresh Berries & Fruit Sorbet Roast Sirloin of ‘Cocklakes Farm’ Beef Yorkshire Pudding, Roast Potatoes & Selection of Vegetables Roast Breast of Chicken Creamed Leeks, Mash Potato, Smoked Bacon & Rosemary Sauce Local Herdwick Roast Leg of Lamb Roast Potatoes, Julianne of Vegetables & Mint Sauce Glazed Fisherman’s Pie ~Salmon, Cod, Prawns & Halibut~ Selection of Garden Vegetables Whole Grilled Lemon Sole Sautéed Potatoes & Lemon Beurre Blanc Mediterranean Vegetable Lasagne (v) Toasted Garlic Ciabatta & Seasonal Salad Apple, Pear & Rhubarb Crumble Vanilla Ice-Cream & Nutty Topping Trio of Desserts ~Mini Posset, Chocolate Brownie & Orange Panacotta~ Fresh Berries & Fruit Compote Sticky Ginger Cake Poached Red Wine Pear, Toffee Sauce & Candied Walnuts Glazed Citrus Tart Raspberry Sorbet & Pistachio Tuile Biscuit Borrowdale Gates Fresh Fruit Salad Pineapple Sorbet & Crispy Meringue Selection of Ice-Creams & Sorbets A selection of our Local & French Cheeses Celery, Grapes & Fruit Chutney Supplement £2.50 Complimentary Tea & Coffee Served in the Lounge We hope very much that you will appreciate the changes we have made, and are making, to this iconic hotel. We are delighted to welcome regular guests back and to hope our new guests soon become regulars. £23.50 per person Includes 3 courses with complimentary tea or coffee in the lounge afterwards . -
Cocktails Martinis Non-Alchoholic Highballs Beers Wines & Bubbly
Cocktails Wines & Bubbly 1 oz liquor | 9 5 oz | 8 oz | BTL 2 oz liquor | 12 HOUSE WHITE Blue Lagoon Vodka, blue curaçao, lime juice, 7 Up Moonlight Harvest Pinot Grigio, Canada 9 | 12 | 29 Caesar Bodacious Smooth White, Vodka, clamato juice, Worcestershire sauce, Haweli mix Canada 11 | 14 | 39 Funky Buddha White rum, cointreau, cranberry juice, blue curaçao HOUSE RED Mango Tango White wine, mango juice, coconut rum, lime Moonlight Harvest Shiraz, Mojito Canada 9 | 12 | 29 White rum, mint, sweet syrup, soda, lime Bodacious Smooth Red, Singapore Sling Canada 11 | 14 | 39 Gin, pineapple juice, orange juice, 7 Up, lime Berries & Bubbles HOUSE ROSE Raspberry vodka, chambord, soda Kerala's Island Moonlight Harvest, Rose, Vodka, cranberry, orange juice Canada 9 | 12 | 29 Sangria Haweli’s bar mix, red or white wine RED BTL Yellow Tale Melbac, Martinis Australia | 30 Peller Estates Proprietor's Reserve Merlot, 2 oz liquor | 14 Canada | 30 The Ultimate Longshot Cabernet Sauvignon, USA | 38 Cosmopolitan Wine O' Clock Shiraz, Vodka, triple sec, cranberry juice Canada | 41 Kama Sutra Michel Torino Cuma ORGANIC, Godet liquer, baja rosa Argentina | 49 Hess Allomi Napa Valley Cabernet Sauvignon, Mumbai Madness USA | 68 Bacardi rum, malibu rum, mango juice, lime juice Haweli’s Classic WHITE BTL Bombay gin, vermouth mist, olive Monkey Bay Sauvignon Blac, New Zealand | 33 Bangalore Beauty Wallaroo Trail Chardonnay, Rum, melon liquor, cranberry juice Australia | 39 ROSE BTL Jacob's Creek Moscato Rose, Non-Alchoholic Australia | 39 Lassi BUBBLY BTL Sweet -
Steam Combination Oven Cookbook DGC 6000
United Kingdom Steam combination oven Miele Company Ltd. Fairacres, Marcham Road Abingdon cookbook Oxon, OX14 1TW Tel: 0845 365 0555 DGC 6000 Internet: www.miele.co.uk E-Mail: [email protected] Cooking for pleasure with Miele Steam combination oven cookbook DGC 6000 MMS 13_0574 M.-Nr. 9 590 620 GB M.Nr 9802 9002 1 2 Foreword Dear Reader, When families come together, it is often around the dining table and so often when people enjoy each others’ company, food is at the centre of the occasion. We are privileged in being able to contribute to this by helping you enjoy your love of cooking. Every day, knowledge, curiosity, routine and the unexpected all converge in our Miele Test Kitchen. We have condensed our experience, passion and pleasure of experimenting with food into this cookbook by creating recipes that are as imaginative as they are successful. We hope you will enjoy the results as much as you do the cooking. If you have any questions, comments or requests, please contact us on the telephone number shown on the back cover of this book. Happy cooking from The Miele test kitchen 3 4 Contents Foreword 3 Contents 5 Cooking for pleasure 9 Cooking functions 10 Optional accessories 18 Weights and measures 20 Charts 216 A-Z index 232 Baking Soups and starters Swiss roll with Herb rolls 74 Marinated vegetables 94 assorted fi llings 36 Wholemeal bread 76 Stuffed aubergines 96 Brioche plait 39 Pumpkin bread 77 Greek tomatoes 97 Palmier biscuits 40 Mixed grain bread 78 Courgette and goat's Butter cake 42 White rolls 80 cheese rolls 98 Swiss -
Appetizers Soups & Salads Sharing Pub Specialties
APPETIZERS SAMOSAS - 9.99 CHICKEN WINGS - 13.99 potato, peas, spices, sweet chili sauce your choice of bbq, cajun, hot curry, honey garlic, hot, honey-hot, lemon pepper, salt & pepper, teriyaki, CHICKEN FINGERS -12.99 spicy ranch, sriracha, or sweet chili, served with fried, breaded chicken breast fillets and crispy fries, celery sticks and ranch or blue cheese dip served with plum sauce DEEP FRIED PICKLES - 10.99 SPRING ROLLS - 9.99 breaded dill pickles, celery sticks, ranch dip homemade chicken or vegetable spring rolls served with sweet chili sauce YAM FRIES - 7.99 served with garlic aioli PORK DRY RIBS - 12.99 bone-in dry ribs, tossed in salt & pepper, served with GREEN ONION CAKE - 8.99 celery sticks and ranch dip golden brown green onion cakes, served with sweet chili sauce CALAMARI - 13.99 breaded, fried and dusted in lemon pepper CHIPS & SALSA - 7.99 seasoning served with tzatziki and lemon wedge house fried corn chips served with salsa SHARING NACHOS - 17.99 CONNOR’S PLATTER - 32.99 corn tortilla chips, corn, cheese, peppers, banana chicken wings, bone-in pork ribs, cajun fries, peppers, olives, green onion, salsa, sour cream vegetable spring rolls, sweet chili sauce, ranch dip, *Add Taco Beef Or Chicken - 5.99 carrots and celery *Add Guacamole - 1.99 . *Add Extra Cheese - 3.99 SPINACH & ARTICHOKE DIP - 12 99 creamy three cheese spinach dip served with *Add Sour Cream - 1.99 corn chips *Add Salsa - 1.99 STEAK BITES -13.99 seasoned, diced, house dusted sirloin steak, served with cajun fries and ranch dip SOUPS & SALADS All of -
Food from Around Europe
48 Recipes! Food from around Europe Collected and cooked by pupils in Denmark, England, Germany and Turkey “I am surprised and happy to experience all the hospitallity and kindness we have met, visiting people abroad.” “I really liked it. I think it was nice that we travelled to Daniella, Skibhusskolen TTyrkey. Alle the people were very kind and friendly. I like all the things we did. We thank all the EU-people.” SusanneS Scholtysik, 15 years, Michael-Ende-Schule Essen Essential The Essen Essential project was the result of a Comenius Contact Seminar hold in Kinsale, Ireland in November, 2006. A group of interested and enthusias- tic teachers from Denmark, England, Germany and Turkey decided to work together with a small group of pupils in their schools to create an international Recipe book. An important integral part of the work with students was to fi nd suitable recipes that were traditional in the local area as well as to look at the healthiness of the recipes. Essen Essential has without a doubt been extremely successful and enriching experience for all these involved. These that participated, pupils and teach- ers, were asked to broaden their knowledge and experience of other European Union countries by visiting each other countries and lasting friendships have been established. This recipe book is the result of all their hard work. Fiona Conley Project Manager ”When I arrived in England, I felt very excited and only wanted to meet my penfriend, Emily. She spoke to me as if one of her friends. Her teachers Mrs Fiona Conley and Elain Storey were very kind and lovely people. -
Why Have a Generic Travel Menu? Arguably, Some of the Best and Cheapest Food in Thailand Is Literally on the Street, Or in Small Informal Restaurants
Chanchao’s Thai Travel Menu 1 http://travelmenu.netasia.org Why have a generic travel menu? Arguably, some of the best and cheapest food in Thailand is literally on the street, or in small informal restaurants. Trouble is, many of these places don’t have a menu! Or if they do have a menu, it may be in Thai language only. This makes these places far less convenient for foreign visitors than they could be. With this ‘generic’ menu you have a good overview of what dishes are typically available, and you can point at the Thai translation to tell the cook or waitress your order. Take a look at this menu on the right, posted on a big sign in some non- descript ‘made to order’ restaurant. It has great dishes on there like chicken fried with cashew nuts, fried thousand year eggs with crispy basil leaves, spicy squid in a basil & curry sauce and many others for 20 baht each. Yet many people get not much further than fried rice or fried noodles. Instructions First point at the bold Thai name of the dish at the top • then choose a variety from the bulleted list • or pick a vegetarian variety • this option may not be available everywhere ♦ extra’s are marked with a diamond bullet ♦ this is a cooking or serving instruction, like spicy or not Things you should absolutely know Salt Salt is rarely used in Thai cooking. Yet most dishes are often quite salty, as they’re seasoned using soy sauce or fish sauce. Fish sauce is a thin, clear brown liquid that’s made from fermented fish. -
Golden Dragon.Cdr
Master Chef's Special Dishes n Non Vegetarian Emperors Seafood Clay Pot 1900 Prawn Sesame Toast 1300 Asian Baked Fish in Banana Leaf 1200 Full / Half The Legendary Peking Duck 4750/2400 Fried Lamb Shank 1200 Tenderloin Steak 1100 With caramelized onion and rich cantonese sauce Home Style Wok-Fried Char Sill 1100 Honey baked pork n Vegetarian Golden Fried Asparagus Taiwan Style 975 Baked Taro with Black Pepper Honey 975 Sweet Potato Tai Chin Style 975 Sweet potato with dry chili and sichuan pepper corn sauce Spicyn Non vegetariann Vegetarian Please let us know if you are allergic to any ingredients. Recipes may contain monosodium glutamate unless otherwise specified. All prices in Indian Rupees. Government taxes as applicable Soups n Seafood Bean Curd Soup 750 n Crab Meat Egg Drop Soup 750 n Chef Ho's Spicy Lung Fung Soup 750 Chao-Zhou Clear Soup n Seafood 750 n Chicken 675 n Vegetable 650 Spicy Peanut Butter Soup n Seafood 750 n Chicken 675 n Mushroom 650 Vegetable Clear Soup n Seafood 750 n Chicken 675 n Vegetable Wonton 650 Sour and Peppery Soup n Crab Meat 750 n Chicken 675 n Vegetable 650 Chili Coriander Soup n Seafood 750 n Chicken 675 n Vegetable 650 Mala Clear Soup n Seafood 750 n Chicken 675 n Tenderloin 675 n Vegetable 650 Sweet Corn Soup n Crab Meat 750 n Chicken 675 n Vegetable 650 Lemon Coriander Soup n Chicken 675 n Vegetable 650 Spicyn Non vegetariann Vegetarian Please let us know if you are allergic to any ingredients. Recipes may contain monosodium glutamate unless otherwise specified. -
Thai Cuisine Thai Cuisine Thai Cuisine Thai Cuisine
THAI CUISINE THAI CUISINE THAI CUISINE THAI CUISINE DIM SUM MENU SOUPS RICE G-3 Yellow Curry GINGER SAUCE Curry with onions and potatoes. GG-1 Bell peppers, ginger, Shrimp Dumplings (4pcs.) . $5.95 Fried Shrimp Taro (3pcs.) . $6.95 S1 Tom Yum S4 Tom Kha F-1 Vegetable Fried Rice . $8 F-4 Basil Fried Rice Chicken, beef or pork $15 onions, scallions and mushrooms. National Thai soup, spicy and sour with This delicious creamy soup reflects F-2 Chicken, Beef or Served with chicken, beef Chicken, beef or pork $15 Vegetable Dumplings (4pcs.) . $5.95 Fried Shrimp Dumplings (4pcs.) $5.95 Shrimp $17 lime juice, rich with Thai ingredients the outstanding flavor of coconut milk, Pork Fried Rice . $8 or pork. $10 Shrimp or squid $16 like, galangal kaffir leaves,lemon grass galangal, kaffir leaves, lemon grass, Prawn $24 Vegetable plus tofu $13 . $5.95 F-3 F-5 Pineapple Fried Rice Chicken Shumai (4pcs.) Pan Fried Pork Dumplings (6pcs.) $9.50 and chili peppers. chili peppers and coconut milk. Moon Thai Fried Rice Combination fried rice with Shrimp and cashew nuts. $14 G-4 Mussamun Curry SWEET & SOUR SAUCE Royal style of curry with avocado, Har Grow Shrimp (4pcs.) . $5.95 Pan Fried Chicken Dumplings S1.1 Tom Yum Goong . $4.50 S4.1 Tom Kha Kai . $4.50 chicken, shrimp, squid, beef SS-1 Bell peppers, onions, scallions, potatoes cashew nut and coconut milk. (6pcs.) . $9.50 Shrimp with Thai straw Chicken with Thai straw and vegetables. $10 zucchini, pineapple and tomatoes. Stuffed Shrimp Eggplant (3pcs.). -
Thai Cuisine 1 Thai Cuisine
Thai cuisine 1 Thai cuisine - Thai seafood curry - Kaeng phet pet yang: roast duck in red curry Thai cuisine is the national cuisine of Thailand. Blending elements of several Southeast Asian traditions, Thai cooking places emphasis on lightly prepared dishes with strong aromatic components. The spiciness of Thai cuisine is well known. As with other Asian cuisines, balance, detail and variety are of great significance to Thai chefs. Thai food is known for its balance of three to four fundamental taste senses in each dish or the overall meal: sour, sweet, salty, and bitter.[1] Influences Although popularly considered a single cuisine, Thai cuisine is more accurately described as four regional cuisines corresponding to the four main regions of the country: Northern, Northeastern (or Isan), Central, and Southern, each cuisine sharing similar foods or foods derived from those of neighboring countries and regions: Burma to the northwest, the Chinese province of Yunnan and Laos to the north, Vietnam and Cambodia to the east and Malaysia to the south of Thailand. In addition to these four regional cuisines, there is also the Thai Royal Cuisine which can trace its history back to the cosmopolitan palace cuisine of the Ayutthaya kingdom (1351–1767 CE). Its refinement, cooking techniques and use of ingredients were of great influence to the cuisine of the Central Thai plains. Thai cuisine and the culinary traditions and cuisines of Thailand's neighbors have mutually influenced one another over the course of many centuries. Regional variations tend to correlate to neighboring states (often sharing the same cultural background and ethnicity on both sides of the border) as well as climate and geography. -
Catering Menu
Our fare fits your event FRANCHETTIS’ CATERING+EVENTS www.Franchettis.com, [email protected] 1 Wood fire cooking at 750 degrees With the increasing popularity of “rustic chic” barn, farm, beach, and remote location, providing delicious, high quality food becomes a challenge. Barns and other repurposed buildings may have “rustic” kitchen facilities or no kitchen at all! We offer a completely self contained mobile kitchen, at your preferred location. 707-526-1229 [email protected] Events 2021 set up SET UP Changes with location and event needs. Our Basic casual set up: oven in center, framed by working tables, and buffet table Rainy days: enclosed working tends or under overhangs. We will work with you. 3 salads grains pizza + TOMATO Caprese Salad, FARMERS tomatoes, house made mozzarella, MEDITERANEAN bowl, bulgar mozzarella, pesto pesto, balsamic syrup, lemon oil (June-October only) tomatoes, Arugula WATERMELON AND TOMATO SALAD, red onions, mint, balsamic vinaigrette, toasted almonds, feta (June-October only) QUINOA, Strawberry, spinach, walnut, shredded SWEET POTATO + CANTELOPE SALAD, RED ONIONS, LIME DRESSING, CHILI parmesan, red wine vinaigrette salad bar PEPPERS leafy salads ROMAIN+KALE, walnuts, feta cheese, avocado, honey-tabasco vinaigrette. MIXED GREENS, shaved fennel, toasted pine nuts, shaved Parmesan, balsamic vinaigrette APPLE+BLUE CHEESE salad, mixed greens, celery, apples, apple vinaigrette, toasted walnuts, blue cheese CLASSIC CREAMY CAESAR -- romaine lettuce, creamy lemon anchovy dressing + Calabrian chili paste