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Ancient Whole Grain Gluten-Free Quinoa, High Protein, Vegetable Flatbreads
Talwinder S Kahlon, IJFNR, 2019; 3:19 Research Article IJFNR (2019) 3:19 International Journal of Food and Nutrition Research (ISSN:2572-8784) Ancient whole grain gluten-free quinoa, high protein, vegetable flatbreads Talwinder S Kahlon, Roberto J Avena-Bustillos, Mei-Chen M Chiu and Ashwinder K Kahlon Western Regional Research Center, USDA-ARS, 800 Buchanan St., Albany, CA 94710 ABSTRACT The objective was to evaluate four kinds of ancient whole grain gluten- Abbreviations: Quinoa Peanut free Quinoa, high protein, vegetable, nutritious, tasty, health promoting Meal-Kale (QPK), bulk density (ρb), flatbreads. The flatbreads were Quinoa Peanut Meal Kale (QPK), true density (ρt), water activity (Aw) QPK-Onions, QPK-Garlic and QPK-Cilantro. Quinoa contains all the essential amino acids. Peanut Meal was utilized to formulate higher *Correspondence to Author: protein flatbreads and to add value to this low value farm byproduct. Talwinder S Kahlon Fresh green leafy vegetable kale was used with health promoting Western Regional Research Cen- potential as it binds bile acids. Onions, garlic and cilantro contain ter, USDA-ARS, 800 Buchanan St., healthful phytonutrients. The level of fresh onions, garlic and cilantro Albany, CA 94710 were determined by consensus of the laboratory personnel. Flatbread dough was prepared using 50-67 ml water per 100g as is ingredients. How to cite this article: The ingredients were Quinoa flour and Peanut Meal (39.4%) and Talwinder S Kahlon, Roberto J Av- fresh Kale (19.7%) as is basis. Onions, Garlic and Cilantro flatbreads ena-Bustillos, Mei-Chen M Chiu contained 28%, 7% and 28% of the respective ingredients. -
Ramadan Special Catering Menu
LARGE TRAY (serves about 30 person) SMALL TRAY (serves about 15 person) Any regular menu item Any regular menu item Chicken - $90 Chicken - $50 Beef - $110 Beef - $65 Lamb/Goat - $130 Lamb/Goat - $75 Vegetable Only - $70 Vegetable Only - $45 Paneer Vegetable dish - $80 Paneer Vegetable dish - $50 Rice - $30 Rice - $15 Rice/mango Pudding - $80 Rice/mango Pudding - $40 Vegetable Samosa - $1 each Vegetable Samosa - $1 each Naan - $1 each PER PERSON OPTION ( > 50 PPL) $9.99/person Full Service Option with Samosa or Pakora, Chicken dish, Beef dish, Vegetable dish, All our meat are from halal sources. Specially Beef and Naan, Choice of Rice or mango pudding or Goat are local hand slaughtered zabihah halal Golub Jamun and including Delivery, Plate, Delivery Flat rate $50 Spoon, Fork, Napkins and Bottled Water Add-ons $5.99/person Pakora, Chicken Biryani, Raita, Salad, Rice Pudding Plate, Spoon, Fork, Napkins + $0.50/person $6.99/person Pakora, Chicken dish; Beef dish, Salad, Rice Bottled Water + $0.50/person or mango Pudding Naan + $0.50/person $7.99/person Samosa or Pakora, Chicken dish, Beef dish, Goat or Lamb instead of Beef + $0.50/person Vegetable dish, Rice or mango pudding or Golub Jamun Example of Chicken dish (boneless) - Chicken Tikka Masala, Chicken curry, Butter Chicken, etc. Example of Beef dish (boneless) - Beef curry, Beef Korma, Beef Vindaloo, etc. More items under “CHICKEN SPECILITIES” and “BEEF SPECILITIES” on the menu at www.indiapalaceplymouth.com/menu INDIA PALACE PLYMOUTH 4190 Vinewood Ln N #120, Plymouth MN 55442 Pho ne : 6 1 2 -367- 6778 or 763 - 383-1880 Or email: [email protected] . -
Improvement of Flat Bread Processing and Properties by Enzymes
Improvement of flatbread processing and quality by enzymes Lutz Popper, Head R & D Flatbread feeds the world Bagebröd, Sweden; Bannock, Scotland; Bolo do caco, Madeira, Portugal; Borlengo, Italy; Farl, Ireland and Scotland; Flatbrød, Norway ; Flatkaka, Iceland; Focaccia, Italy; Ftira, Malta; Lagana, Greece; Lefse, Norway; Lepinja, Croatia, Serbia; Lepyoshka, Russia; Pita, Hungary; Flatbrød, Norway; Podpłomyk, Poland; Pane carasau, Sardinia; Piadina, Italy; Pita, Greece; Pită/Lipie/Turtă, Romania; Pissaladière, France; Pizza, Italy; Podpłomyk, Poland; Posúch, Slovakia; Părlenka, Bulgaria; Rieska, Finland; Somun, Lepina, Bosnia and Herzegovina; Spianata sarda, Sardinia; Staffordshire oatcake, England; Tigella, Italy; Torta, Spain; Torta al testo, Umbria, Italy; Torta de Gazpacho, Spain; Tunnbröd, Sweden; Yemeni lahoh; Barbari, Iran; Bataw, Egypt; Bazlama, Turkey; Gurassa, Sudan; Harsha, Morocco; Khebz, Levant; Khubz, Arabian Peninsula; Lahoh, Northern Somalia, Djibouti, Yemen; Lebanese Bread, Lebanon; Muufo, Somalia; Malooga, Yemen; M'lawi, Tunisia; Chapati, Swahili coast, Uganda; Markook, Levant; Matzo, Israel; Murr, Israel; Pita, Eastern Mediterranean, Turkey and Middle East; Sangak, Iran; Taftan, Iran; Khubz, Arabian Peninsula; Yufka, Dürüm, Turkey; Lavash, Armenia; Matnakash, Armenia; Pogača, Balkans and Turkey; Shotis Puri, Georgia; Tonis Puri, Georgia; Afghan bread or Nan, Afghanistan; Aloo paratha, India and Pakistan; Akki rotti, India; Aparon, Philippines; Bánh, Vietnam; Bakarkhani, Indian subcontinent; Bhatura, Indian subcontinent; -
Tuesday, October 27
Tuesday, October 27 Building #3 - PAMIR, 3F, Houkushin Building #1 - Grand Prince Hotel New Takanawa Grab ‘n’ Go Boxed Lunch Available in: Hot Buffet Lunch Il Leone - Buffet (Capacity 116) Building #1 - 1F, OpenStack Community Lounge, Momiji Tandoori Chicken with Fried Potato Marinated Smoke Salmon Building #1 - B1F, Marketplace, Sakura Room Pork Curry with Nan and Rice Escabeche of Horse Mackrel Building #4 - 1F, OpenStack Community Lounge, Komyo Fried Seafood with Tartar Sauce Assortment of Chilled Meat Building #4 - B1F, Prince Room Steamed Rice Wrapped in Bamboo Leaf Mixed Bean Salad (GF / V / VG) Simmered Vegetables Chicken Salad with Mushrooms Japanese Boxed Lunch Dumplings Salad Bar (Mix Greens / Tomato / Cucumber / Seaweeds / Corn) (GF / V / VG ) Green Salad Pan-Fried Foie-Gras with Balsamic Sauce Steamed Rice with Seaweed Grilled White Fish with Olive Oil Sauce (GF) Grilled Eel with Sweet Sauce Sautéed Chicken with Estragon Sauce Pickled Sword Bean Soy-milk Mixed Corn Soup (GF / V / VG) Pickled Plum Building #4 - Grand Prince Hotel Takanawa Pan-Fried Pork and Vegetables Ginger Pickled Kelp Lobster Cream Pasta Lotus Root Tempura Katsura - Steak House (Capacity 95) Shrimp and Avocado Gratin Green Pepper Tempura Rolled Yuba Salad Fried Chicken and Fried Potato Vegetable Pilaf (GF / V) Simmered Taro Wagyu Beef Sirloin with Polynesian Sauce Simmered Carrot Onions and Green Peppers Shrimp Curry Steamed Rice (GF / V / VG) Colored Gluten Wheat Steamed Rice and Pickles Mushroom Sauce Miso Soup Dumplings Roast Beef (GF) Pumpkin Salad Japanese -
APPETIZERS Served with Tamarind Chutney and Mint Chutney
676 Stony Hill Rd, Morrisville, PA 19067 Phone: 215-369-7016 ; 215-369-7017 Fax : 215-369-7018 Lunch Buffet 6 Days a Week LUNCH DINNER Tuesday - Friday 11:30am - 3:00pm Tuesday - Thursday & Sunday 5:00pm - 10:00pm Saturday and Sunday 12:00pm - 3:00pm Friday and Saturday 5:00pm - 10:30pm CLOSED ON MONDAY APPETIZERS Served with Tamarind Chutney and Mint Chutney SAMOSA (Two per order) 4.95 Crisp turnovers stuffed with spiced potatoes and peas PALAK KULCHA 4.95 Scrumptious bread stuffed with lightly sautéed spiced spinach and herbs ONION BHAJIYA 4.95 Spring onion fritters served with chutney VEGETABLE PAKORA 4.95 Vegetables in lightly seasoned lentil flour batter and deep fried CHILI PAKORA 5.95 Fresh green chili stuffed with spiced mixture, dipped in batter and deep fried PANEER PAKORA 6.95 Homemade Indian cheese square dipped in batter and fried to golden perfection VEGETABLE ASSORTED APPETIZERS 8.95 Vegetable samosa and vegetable pakora - serves two ALOO TIKKI CHOLE 8.95 Small patties made with potatoes, coriander and ginger. Served with or without chickpeas CORN MANCHURIAN 11.95 Deep fried crispy cauliflower florets tossed in a spicy sauce with onion and bell peppers GOBI MANCHURIAN 11.95 Deep fried crispy cauliflower florets tossed in a spicy sauce with onion and bell peppers Page 1 of 15 CHILI PANEER 11.95 Fresh green chilli stuffed with spiced mixture, dipped in batter and deep fried TANDOORI PANEER TIKKA 11.95 Fresh Indian homemade cheese cubes, marinated in spices, grilled to perfection in a clay oven and served with onions and bell pepper. -
Chinese Breakfast Tempting Treats on the Road Side
∙Text by Monideepa Banerjee ∙ Photos by Hsu Yu-Kai Traditional Chinese Breakfast Tempting Treats on the Road Side he vast popularity of Chinese hesitant to try these tasty treats. interest the throngs of people gathered cuisine stretches far beyond The reasons are many-from not at the neighborhood vendors relishing T the Chinese Diaspora, which knowing what is on offer to limited foods that look and smell so different. extends around the globe. The same time as one rushes to work, or not being Finally, accompanied by a friend, cannot be said specifically about comfortable with the idea of eating Jefferey Wu, I took my first hesitant the Chinese breakfast, however, something other than the trusted Western step. Needless to say, I was immensely or foods traditionally served in the cereal-milk-juice-bread-egg combo, pleased with the outcome. I am now a morning. Although the choices are all items conspicuously absent in the regular, exploring and experiencing the seemingly endless, sumptuous, healthy, Chinese counterpart. It took me years to myriad traditional breakfast goodies, and alluringly appetizing, people break from my safety mold and venture often traveling far afield to take a outside the Diaspora are somewhat out, though I had long watched with bite at some well-known breakfast Traditional Chinese Breakfast Tempting Treats on the Road Side FOOD Savory Pancakes The Chinese pancake or dan bing ( 蛋 餅 )is undisputedly the best known Chinese-breakfast dish among Westerners living in Taipei. Unlike pancakes served in McDonald’s or other Western-style restaurants, the dan bing is much more crispy and tasty, as the dough is mixed with spring onions and while frying battered egg is added to create an omelet form. -
Shaobing Warrior Brunch Offering
22 | Friday, December 14, 2018 HONG KONG EDITION | CHINA DAILY LIFE Eat beat NUO upgrades Shaobing warrior brunch offering Feng Huaishen is fighting to keep the craft of making traditional Beijing snacks alive, Li Yingxue reports. or over five decades, more than a meter long and very Most of these doughy delicacies 62yearold Feng Huaishen thin,” explains Feng. “That single hark back to the Forbidden City, has been playing with flour. movement can take people years to when they were originally prepared By the end of the 1970s, he master.” for the imperial family. Feng decid Fwas making around 3,000 shaobing One of Feng’s apprentices took ed to learn how to make them from (sesameseed cakes) each day. seven years to learn that single step, Cui Baolong, a thirdgeneration N’Joy at NUO Hotel Beijing is In those early years of preparing while many others were still practic successor to the art of Fangshan launching its upgraded Sunday the snack for Beijing’s peckish mas ing. cooking, which imitates imperial brunch in December, with choi ses, it’s a fair bet that a great number “It’s the secret to making a shao cuisine from the Qing Dynasty ces ranging from sea urchin and of the city’s residents would have bing with 18 layers. Without this (16441911). NUO caviar to welcome canapes tasted one of his doughy morsels at step, the dough would not be thin “Now when I eat snacks in restau and Brazilian churrasco along one time or another. enough and you can only achieve a rants, I will ask their chefs how they side 450 other dishes. -
Catering Menu and Contract APPETIZERS DINNER
Catering Menu AND Contract Customer Name PIND INDIAN CUISINE A d d r e s s 20522 Easthampton Plaza Ashburn, VA 20147 C e l l P h o n e ( 7 0 3 ) 7 2 9 – 0 2 1 1 Other Phone [email protected] E - M a i l APPETIZERS Chicken Tikka Vegetable Samosa Chicken or Lamb Seekh Kebab Potato Wada Hariali Kebab Vegetable Pakora Vegetable Tray with Dip Fish or Chicken Pakor a H a r a B h a r a K e b a b Reshmi Kebab Chaat Papdi (Aloo & Chana) Chilli Chicken B h e l P u r i Tandoori Chicken Fruit Salad (Chaat) B o t i K e b a b Lasooni Gobhi C h i c k e n 6 5 Chilli Paneer Shrimp Tandoori Tandoori Vegetables Tandoori Fish Tikka Vegetable Munchurian Chicken Munchurian Aloo Tikki Cholay Lamb Chilli Fry Paneer Pakora DINNER Butter Chicken Lamb or Goat Curry Tandoori Chicken Karahi Gosht Chicken Curry Lamb Rogan Josh Chicken Biryani Keema Matar Chicken Tikka Masala L a m b S a a g C h i c k e n Ka r ahi Lamb Biryani Chicken Saag Lamb Vin D’Aloo Chicken Vin D’Aloo M e a t K o f t a Chicken Methi L a m b M e t h i Chicken Korma Lamb Pasanda Punjabi Chicken Bone - In Lamb Achari Chicken Chettinadu L a m b M a n g o VEGETARIAN ENTREES Matar Paneer A l o o G o b h i C h a n a S a a g Palak Paneer Aloo Baingan Chana Masala Paneer Masala Bharta (Eggplant) D u m A l o o Shahi Paneer Bhindi Masala D a l M a k h n i Malai Kofta Lajwab Vegetable Jal Frazia Kadhi Pakora Vegetable (Navaratan) Korma A l o o P a l a k Dal Tadka (Yellow Lentil) Mushroom Matar Vegetable Vin D’Aloo J e e r a A l o o A l o o M a t a r Matar Malai Methi Vegetable Noodles A l o o P a l a k -
Tel: 04 250 40 20, 04 250 4717 Mob: 055 1313 689, 055 8585
مطعم تكارام ش.ذ.م.م INDIAN, ARABIC, Chinese & Filipino cuisine INDIAN, ARABIC, Chinese & Filipino cuisine Branches: Branches: Dubai, Garhoud Dubai, GarhoudSharjah, Abu Shagara Sharjah, AbuSharjah, Shagara Muweilah ( Opening Soon ) Sharjah, MuweilahTRivandrum, ( OpeningPulimood Soon ) We are just a call away TRivandrum, Kazhakoottam TRivandrum, Pulimood We are just a call away TRivandrum,TRivandrum, Kazhakoottam Statue TEL: 04 250 40 20, 04 250 4717 Ernakulam, VyttIla TRivandrum,Ernakulam, Statue Palarivattom MOB: 055TEL: 1313 04 250 689, 40 055 20, 8585 04 029 250 4717 Ernakulam, VyttIla Kannur, Taliparamba MOB:GARHOUD 055 VIEW 1313 BLDG, NEAR 689, AVIATION 055 CLUB, DUBAI8585 029 Ernakulam,MalapPuram, Palarivattom ( Opening Soon ) *T & C APPLY [email protected] | thakkaaramuae | www.thakkaaram.com Kannur, Taliparamba GARHOUD VIEW BLDG, NEAR AVIATION CLUB, DUBAI MalapPuram, ( Opening Soon ) *T & C APPLY [email protected] | thakkaaramuae | www.thakkaaram.com THAKKAARAM SPECIAL DRINKS فطور BREAKFAST ابما Upma 5.25 كولوكي سربت Kulukki Sarbath 12.00 خضار سندويتش (كل في براتا) Vegetable Sandwich (All In Poratta) 5.25 Nannari Sarbath 12.00 نناري سربت اومليت ساندويتش (كل في براتا) Omelette Sandwich (All In Poratta) 5.25 Egg Sandwich (All In Poratta) 5.25 ( ) شارقة شيك Sharjah Shake 16.00 بيض ساندويتش كل في براتا سيت دوسا Set Dosa 6.25 Jack Fruit Shake 16.00 جاك فواكه شيك بوتو سيت (أرز) Puttu Set(Rice) 6.25 بويابﻻ شيك Puyapla Shake 18.00 دوسا عادي Plain Dosa 6.25 دجاج ساندويتش (كل في براتا) Chicken Sandwich (All In Poratta) 6.25 -
Meals on Wheels of Syracuse Spring/Summer 2017 Menu
Meals On Wheels Of Syracuse Spring/Summer 2017 Menu Monday Tuesday Wednesday Thursday Friday Hot Hot Hot Hot Hot ENTREE ENTRÉE ENTRÉE ENTRÉE ENTRÉE Grilled Hamburger with Basil Soutwestern Chicken Macaroni and Cheese Hot & Hearty Meatloaf Pasta Alla Primavera Mayonnaise SIDE SIDE SIDE SIDE SIDE Carrot Coins Brown Rice Pilaf Broccoli Crowns Mom’s Mashed Potatoes Multi Grain Roll SIDE SIDE SIDE SIDE SIDE Gingered Pears Petite Peas Capri Vegetables Stewed Tomatoes Peach Cobbler Alternate Alternate Alternate Alternate Alternate ENTRÉE ENTRÉE ENTREE ENTRÉE ENTRÉE Hearty Vegetable Chili with Cheddar Veggie Burger with Honey Mustard on Ham & Egg Bake Cheesy Baked Ziti Grilled Turkey Flatbread Sandwich Cheese a Whole Wheat Roll SIDE SIDE SIDE SIDE SIDE Scandinavian Blend Vegetables Chuck wagon Corn Tri Pepper Sauté Oriental Blend Vegetables Roasted Parslied Cauliflower Cold Cold Cold Cold Cold ENTRÉE ENTRÉE ENTRÉE ENTRÉE ENTRÉE Cream Cheese w/ Raisin Bread Roast Beef Cold Plate Tuna Salad Sandwich Bowtie Pasta Salad with Cheese Cold Cereal SIDE SIDE SIDE SIDE SIDE Lettuce, Tomato, Pickles Dinner Roll Cheddar Biscuit Red Cabbage & Raisin Salad Hard Boiled Eggs SIDE SIDE SIDE SIDE SIDE Chick Pea and Feta Salad Tomato Cucumber Salad Caesar Salad Oatmeal Whole Wheat Quick Bread Strawberries SIDE SIDE SIDE SIDE SIDE Yogurt & Granola Parfait Peaches Key Lime Swirl Mandarin Oranges Chocolate Pudding Milk or Juice as Requested Milk or Juice as Requested Milk or Juice as Requested Milk or Juice as Requested Milk or Juice as Requested Alternate Alternate -
Modern Art Dessert Recipes by Chef Mimi Wahadi.Pdf
“I’m not really into desserts.” As one of Singapore’s premiere pastry chefs, Chef Mimi is surprisingly candid about the fact that she doesn’t have a sweet tooth. So, what inspires this dessert artisan to create tantalising cakes, macaroons and crème brulees, if not for a love of desserts? Chef Mimi’s journey to becoming a pastry chef is an inspiring story - with delightful highs, painful lows and heart-warming in- betweens. Her culinary passage is fascinating - peppered with inspiration, perspiration, and a whole lot of determination. Find out more at www.ufs.com Chef Mimi Wahadi Pastry Chef The Bubbly Chef Mango Sticky Rice In Cup Mango Sticky Rice In Cup Yield: 10 nos Hasil: 10 nos COCONUT PUDDING COCONUT PUDDING 250ml santan 250ml coconut milk 250ml air kelapa 250ml coconut water 250ml susu UHT 250ml UHT milk 250ml krim tenusu 250ml cream 120g CARTE D’Or Vanilla Flan Mix 120g CARTE D’Or Vanilla Flan Mix 4g garam laut 4g sea salt STICKY RICE STICKY RICE 250g beras pulut 250g glutinous rice 3 daun daun pandan, cuci dan ikat 3 pcs pandan leaf, rinse and knotted 200ml santan 200ml fresh coconut milk 100ml air kelapa 100ml coconut water 6g garam laut 6g sea salt 90g gula kaster 90g caster sugar MANGO PUDDING CUBES MANGO PUDDING CUBES 250g air kelapa 250g coconut water 250g susu UHT 250g UHT milk 130g CARTE D’Or Mango Pudding Mix 130g CARTE D’Or Mango Pudding Mix 20g biji bijan hitam, dibakar dulu 20g sesame seeds, toasted CARA – COCONUT PUDDING METHOD – COCONUT PUDDING 1 Campurkan santan, air kelapa, susu UHT, krim tenusu dan masak 1 Combine coconut milk, coconut water, milk, cream, and salt. -
Gluten-Free Products Shopping List
GLUTEN-FREE PRODUCTS SHOPPING LIST The items on this shopping list, to the best of our knowledge, are made without gluten or any ingredients derived from gluten-containing grains, such as wheat, barley, rye, spelt or kamut. It is possible that products labeled gluten-free may come into contact with gluten during manufacturing. However, with the current FDA guidelines, any product labeled gluten-free should have less than 20 parts per million (ppm), which is considered a safe amount for most individuals following a gluten-free diet. People who have celiac disease and individuals who are exquisitely sensitive may still have a reaction to foods with measurable, although tiny, amounts of gluten. In this case, it is helpful to find companies that produce products in a dedicated gluten-free facility or that are part of a certification program. Products with this symbol are certified by the Gluten-Free Certification Organization, and tested for less than 10 ppm. For more information visit their webpage at www.gfco.org. This list also indicates whether the gluten-free foods listed contain dairy, soy or egg in the ingredients. If soy lecithin is the source of soy in the product, (SL) will appear after the product description. Visit our website at www.newseasonsmarket.com for a list of our regularly scheduled complimentary gluten- free products store tours. Please direct questions and comments regarding this list to [email protected]. Disclaimer: This is merely a guide and we are unable to be responsible for individual reactions to any product. Please read each label carefully to determine whether a food is appropriate for you.