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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 -
To Start Soup Du Jour $12 Lobster Bisque $17 Smooth
TO START SOUP DU JOUR $12 FRESHLY MADE EACH DAY. SEE TODAYS LISTING. LOBSTER BISQUE $17 THE SUGAR MILL SIGNATURE SOUP SMOOTH PATE DE FOIE DE VOLAILLE $17 Made with Madeira wine and brandy facon Marie. Onion confit, toast and sea salt butter. MUSHROOM PUDDING D'ARLES $17 WITH SURPRISE DE FOIE GRAS BAKED CREAM OF SPINACH MONTE CARLO $17 WITH ITALIAN CHEESE, CRAB SUMI AND A FRESH HENS EGG. TOPPED WITH LUMPFISH CAVIAR. SERVED IN THE PAN. THAI SATE OF CHICKEN $15 TENDER CHICKEN BREAST ON SKEWERS WITH A LIGHTLY SPICY PEANUT SAUCE TORTOLA CONCH FRITTERS $15 SERVED WITH MANGO SALSA , CHUTNEY AND DIP. COCKTAIL DE CREVETTES $15 PEELED SAUCED SHRIMP IN A CUCUMBER GIRDLE WITH SALAD LEAVES AND LUMPFISH CAVIAR BURATTA $17 (V) A HANDCRAFTED BALL OF MOZZERELLA CHEESE FILLED WITH A CREAMY MIXTURE OF SOFT ITALIAN CHEESES. SERVED WITH ROSEMARY TOMATOES AND DICED SPRING ONIONS BRUSCETTA $12 (V) WITH TOMATOES, SMOKED CHEESE AND ONION CONFIT WARM GOATS CHEESE $12 (V) SERVED WITH THE SUGAR MILL SALAD CESAR SALAD $12 (V) WITH PARMESAN SHAVINGS AND FRESH CROUTONS WITH CHICKED OR SHRIMP PLUS $5 15% WILL BE ADDED TO ALL BILLS. THIS IS ENTIRELY DISTRIBUTED TO ALL OUR STAFF ENTREES FISH AND SEAFOOD THE SUGAR MILL ROYAL RISOTTO OUR SIGNATURE DISH OF FRESHLY MADE CREAMY RISOTTO WITH MEDALLION OF LOCAL LOBSTER, CONC, SCALLOPS, LOCAL WHITE FISH AND SHRIMP. SERVED WITH A POT OF LOBSTER BISQUE AND A SELCTION OF SAUCES, CHUTNEYS, BREADS AND BISCUITS. FOR TWO PERSONS MINIMUM $59 PER PERSON **** FRESH FROM THE SEAS OF THE BVI LOBSTER OUR FRESH LOBSTER IS COOKED USING OUR SECRET PROCESS TO PRESERVE MOISTURE AND FLAVOUR NATURAL, WITH BUTTER SAUCE OR THERMIDOR. -
Printer Friendly Menu
omelettes served with home fries & toast, substitute for cup of fruit salad 2.50 (white, whole wheat, rye or multi grain) CHEESE OMELETTE ..................................... 8.49 American, Swiss, Mozzarella or Cheddar BACON or HAM or SAUSAGE .......................... 8.99 TURKEY BACON ......................................... 9.79 WESTERN Ham, Onions & Peppers .......................... 9.99 SPANISH .................................................. 9.99 FETA CHEESE ........................................... 9.29 Cereal PLAIN no toppings .......................................... 6.99 ONION .................................................... 8.99 ASSORTED DRY CEREALS with milk … 4.59 GREEN PEPPER ......................................... 8.99 HOT OATMEAL … 4.59 FRESH SPINACH ........................................ 9.49 add bananas or raisins 1.59 FRESH BROCCOLI ...................................... 9.49 add blueberries or strawberries 3.79 ARTICHOKE .............................................. 9.99 FRESH MUSHROOM ..................................... 9.49 Fruits & Juices FRESH ZUCCHINI ........................................ 8.99 FRESH BANANAS … 2.99 Combination Omelettes FRESH STRAWBERRIES or BLUEBERRIES … 5.29 served with home fries & toast, substitute for cup of fruit salad 2.50 FRESH FRUIT SALAD … 5.29 (white, whole wheat, rye or multi grain) FRESH MELON, in season … 3.99 HALF GRAPEFRUIT … 2.99 BEDFORD’S SUPREME OMELETTE ................... 10.99 V-8 or PINEAPPLE JUICE … sm. 2.69 lg. 3.69 Bacon, Tomatoes, Portobello Mushroom, -
CHEZ FRANÇOIS Restaurant Volume 25 Issue 1
Spring 2012 CHEZ FRANÇOIS Restaurant Volume 25 Issue 1 555 Main Street, Vermilion, Ohio 44089 • www.Chezfrancois.com • A publication for friends and guests of Chez François. Dear Friend of Chez François, Thank you for your patronage this past year. We feel blessed to have you as our guest and we look forward to continued success this coming year. Fair, fair...what is all this talk about fairness? Few things are ever truly fair. It seems those who complain about fairness are the ones that don’t really do anything. They never learn that you have to work hard in life, yet feel entitled to many rights they never earned.When in fact, the only right they have in America is the right of Life, Liberty and the pursuit of Happiness. From early childhood we were taught that if you believe in an idea and work hard to execute and have faith in that idea, then you will be successful. It is easy to have an idea, but quite another to commit the time and effort on a daily basis. Inevitably, there will be negative influences along the way and those who will try to criticize, but diligence and persistence guide one through these times. Criticism is fine, as long as it’s constructive and one learns and improves from it, which is what we’ve done for the past 25 years...always striving for improvement in the pursuit of excellence. So if others are more successful than we are, bear in mind it is likely the result of a great deal of time and devotion towards a solid concept and often of great sacrifice too. -
What Is Bisque?
What is Bisque? Bisque is a thick, flavorful soup whose ingredients have been puréed to a flawlessly creamy consistency. The term technically denotes a shellfish-based soup, in which the broth and meat of lobster, crab, shrimp, or crayfish are sautéed along with onions, carrots, celery and spices, then thickened with rice, cream, or a roux. An American take on bisque adds a little heat with the addition of cayenne or ground red pepper. In recent years, bisque is often used to describe any cream soup, whether shellfish is present or not. Though inaccurate, the practice has become entrenched, probably because Celery Bisque on a menu sells more bowls of soup than Cream of Celery does. Another contemporary trend is to reserve some of the main ingredients and stir them in after the rest of the soup has been puréed. This History of Bisque “Bisque” was a term originally used for soups made with game birds. It fell into disuse, and was resurrected many years later. The first mention of bisque as a shellfish soup dates back to 17th century. Bisque was not initially a fancy soup but contained finely crushed shells of whatever seafood was used, leading food historians to suggest that it was an angler’s dish, designed to get the most flavor out of ingredients at hand. Some say the name pays homage to the Bay of Biscay, the enormous, shellfish-rich sweep of water bordered by the eastern coast of France and the northern coast of Spain. While this theory conjures up picturesque coastlines and the cry of gulls, it probably is not true. -
NARRATOR: Sa Isang Bapor Na Nagngangalang Tabo. Kakikitaan Ang Bapor Ng Ibat Ibang Uri Ng Tao
UNANG TAGPO NARRATOR: Sa isang bapor na nagngangalang Tabo. Kakikitaan ang bapor ng ibat ibang uri ng tao. May mayayaman, mahihirap, kawani ng pamahalaan at iba pa.ang bapor ay patungong Laguna mula Maynila. Ilan sa mga lulan ng bapor ay anng mga prayle/reverendos, si Isagani, ang mamamahayag na si Ben Zayb, si Donya Victorina, isang mag-aalahas na nagngangalang Simoun, at si Basilio Natatangi sa lahat ng nakasakay ay si Donya Victorina. Siya lamang ang nakikiumpok sa mg Europeo ay panay ang panlalait ny a sa bapor. DONYA VICTORINA: Anu ba yan?! Ang bagal naman ng bapor na ito. Sigaw pa ng sigaw ang kapitan na iyon. Nakakabingi. May naglalaba pa at ang higit ay may naliligo pa sa ilog. Kakaani. Wala talagang maayon na ilog ung mga indiyo. NARRATOR: Nagkatinginan ang mga kasama ni Donya Victorina at ang mag-aalahas na si Simoun ay nagbigay ng opinyon sa ilog. SIMOUN: Bakit hindi kaya humukay ng malaking kanal na mula sa bunganga ng ilog hanggang sa paglabas na maglalagos sa Maynila, ang mga lupang mahuhukay ay itabon sa dating ilog. Sa gayon ay hindi maaksaya ang lupa at iikli pa an g oras ng byahe at mawawala ang bahaging mababaw. NARRATOR: Napasang-ayon ditto ang manunulat na si Ben Zayb. Ang hindi sumang-ayon ay si Don Custodio. DON CUSTODIO: Mawalang galang po ginoo, hindi po ako sang-ayon sa inyong panukala dahil maraming salapi ang magamit at mapipinsala ang mga bayan. SIMOUN: Kung kailangan, bakit hindi? DON CUSTODIO: At saan kukuha ng salapi? SIMOUN: Walang gugugulin. Pagawain ang mga bilanggo at bihag. -
CUON Cousine
: Asian CUON Cousine. [ comiendo en manada EN Aguacate TR Tempura Láminas de aguacate en tempura de curry, bañados en DS mayonesa de wasabi cilantro, finalizado con cebollín. Edames Vainas de soya salteadas en aceite de ajonjolí y bañadas en salsa teriyaki. Spring Roll De Camarones Envuelto de camarones salteados con vegetales en leche de coco y curry. Acompañado con salsa de mandarina. Kfc Asian Style Korean fried chicken estilo asiático bañado en salsa de mandarina y chile dulce, cebollín y cilantro. Huevos Tempura Huevos pochados en tempura, bañados en mayonesa Langosno picante y cebollín, aromatizado con aceite de trufa. Crispy Langostinos en tempura de curry y hojuelas de maíz, acompañada de miel infusionada con chiles. Vegano Vegetariano Montadito De Kanikama Montadito de kanikama en sriracha, mango, gel de maracuyá y lulo sobre crocantes de arroz de sushi. Rollo Vietnamita Ensalada Asiaca Envuelto de papel de arroz, maní picante, lechuga, tomate, zucchini Ensalada de mizuna, nuez de brasil, manzana verde, pepino amarillo, vegetales frescos acompañado de salsa de mandarina. fresco, carambolo, aderezado con vinagreta de maracuyá y aceite de ajonjolí. Montaditos Ensalada De de Atún Tataki De Salmón Montaditos de tartare de atún sobre croquetas de Ensalada de tataki de salmón rebosado en ajonjolí negro, mezcla arroz y panko, puré de aguacate y alioli de sriracha. de lechugas, rábanos, tomates cherries, edamames, finalizado con vinagreta agridulce y aguacate parrillado. De BA Camarones Bocadillo de panes OS elaborados al vapor rellenos de camarones salteados en zanahoria y curry, se termina con cebollín y cilantro. De Cerdo Bocadillos de panes elaborados al vapor rellenos de un cerdo braseado en vegetales, acompañado de cebollas encurtidas en vinagre, alioli de sriracha y repollo morado agridulce. -
SPRING 2014 2 West 70Th Street New York, NY 10023
SPRING 2014 2 West 70th Street New York, NY 10023 2014 is the year of Congregation Shearith Israel’s 360th anniversary. As well, this year marks the 60th anniversary of our commemorative synagogue plates commissioned by the Sisterhood in 1954 to celebrate Shearith Israel’s 300th anniversary. Pictured is the First Mill Street plate. 1. Of Faith and Food From Rabbi Dr. Meir Y. OF FAITH AND FOOD Soloveichik Rabbi Dr. Meir Y. Soloveichik 2. Greeting from our Parnas Several months ago, I was blessed with a foie gras foam, peeled grapes and a rubble of Louis M. Solomon with the opportunity to lecture at crumbled gingerbread.” The restaurant’s version of the Congregation Shaar Hashomayim, Sephardic dish Adafina features a braised ox cheek, and 4. Announcements the Spanish and Portuguese another visiting journalist savored a “flanken” served 8. Dinners & Lectures Synagogue in London. As part as “hay-smoked short ribs with celeriac purée and of my trip, I visited Bevis Marks, pomegranate jus.” the first synagogue established 11. Judaic Education I first toured the synagogue and then had lunch; as the by Sephardic Jews upon their return to England. The two buildings are adjacent to one another, one leaves 13. Sponsorship Opportunities CONTENTS small but stunning sanctuary—in many ways so like the very old synagogue and almost immediately enters our own—is located in what was the original city of a very modern establishment. I could not help noting 14. Culture & Enrichment London. It stands, however, not on one of London’s that these two institutions—sanctuary and eatery, taken central streets but rather in an alley, as it was built in 18. -
SOUPS Classification of Soup Soups Can Be Classified Into T Hree Main Categories
SOUPS Classification of Soup Soups can be classified into t hree main categories: Clear Soups: These soups are based on a clear, un-thickened broth or stock. They may be served plain or garnished with a variety of meats and vegetables. 1. Broth and Bouillon are two terms used in many different ways, but in gen eral they both refer to simple, clear soup without solid ingredients. Broth is the flavorful liq uid obtained from simmering meat and/or vege tables, and is often the base for another soup. 2. Vegetable Soup or cut vegetable soup is a clear, seasoned stock or broth with the addition of one or more vegetables an d sometimes meat or poultry products and starch to lightly thicken and give body to the soup. 3. Consomme is a rich flavorful stock that has been clarified to make it perfectly clear and transparent. Far from being a plain cup of soup, a well- made consomm é is considered the greatest of all soups. Its spa rkling clarity is a delight to the eye, and its rich, full flavor, strength, and body make it a perfect starter for an elegant dinner. THICK SOUPS Unlike clear soups, thick soup s are opaque rather than transparent. They are thickened by a thickening agent such as a roux , or by pureeing one of the ingredients too provide a heavier consistency, they may be serv ed passed or unpassed. 1. Cream Soups are soups that are thickened with roux, beurre manie or liaaison . Cream soups are usually named after the m ain ingredient such as Cream of Chicken or Cream of Tomato. -
Broadway Basil & Tomato Bisque RTU Chicken Tortilla Soup RTU Tequila
Harvest Butternut Squash Soup RTU 11884 • Campbell's Signature • 4/4# Made with butternut squash and toasted curry with tomatoes and finished with nutmeg, yogurt, mint and fresh cream. Classic Chicken Noodle Soup RTU Lobster Bisque with Sherry RTU 11967 • Campbell's Signature • 4/4# 93586 • Campbell's Reserve • 4/4# This classic is infused with a blend of herbs and Made with tender pieces of lobster, fresh cream, real succulent chicken for a premium soup with all the butter and laced with sherry, this bisque is flavors of home. an indulgent classic. Chicken Tortilla Soup RTU Broadway Basil & Tomato Bisque RTU 11970 • Campbell's Signature • 4/4# 11955 • Campbell's Reserve • 4/4# Diced tomatoes, chicken, kidney beans, green chili Made with a purée of vine-ripened tomatoes blended peppers, onions, carrots and corn with corn tortillas with heavy cream and onions in chicken stock, in a spicy Southwestern broth. finished with sweet basil. Kickin' Crab & Sweet Corn Chowder RTU Creamy Broccoli & Cheddar Soup RTU 11956 • Campbell's Reserve • 4/4# 11947 • Campbell's Reserve • 4/4# A creamy chowder made with tender crab, sweet corn This classic is full of broccoli florets and sharp and green bell peppers, finished with brandy and a cheddar cheese with a satisfying hint of garlic. dash of TABASCO® Sauce. Tequila-Spiked Fiesta Chicken Soup RTU Jambalaya with Chicken, Sausage 76566 • Campbell's Reserve • 4/4# & Ham RTU Mexican-inspired soup featuring tender chicken, 11974 • Campbell's Reserve • 4/4# roasted sweet corn, green and red peppers, spicy A hearty Creole-style classic featuring long grain rice, jalapeño and cilantro with a splash of white tequila chicken, smoky sausage, ham, onions and green bell and a hint of lime. -
Page 1 DOCUMENT RESUME ED 335 965 FL 019 564 AUTHOR
DOCUMENT RESUME ED 335 965 FL 019 564 AUTHOR Riego de Rios, Maria Isabelita TITLE A Composite Dictionary of Philippine Creole Spanish (PCS). INSTITUTION Linguistic Society of the Philippines, Manila.; Summer Inst. of Linguistics, Manila (Philippines). REPORT NO ISBN-971-1059-09-6; ISSN-0116-0516 PUB DATE 89 NOTE 218p.; Dissertation, Ateneo de Manila University. The editor of "Studies in Philippine Linguistics" is Fe T. Otanes. The author is a Sister in the R.V.M. order. PUB TYPE Reference Materials - Vocabularies/Classifications/Dictionaries (134)-- Dissertations/Theses - Doctoral Dissertations (041) JOURNAL CIT Studies in Philippine Linguistics; v7 n2 1989 EDRS PRICE MF01/PC09 Plus Postage. DESCRIPTORS *Creoles; Dialect Studies; Dictionaries; English; Foreign Countries; *Language Classification; Language Research; *Language Variation; Linguistic Theory; *Spanish IDENTIFIERS *Cotabato Chabacano; *Philippines ABSTRACT This dictionary is a composite of four Philippine Creole Spanish dialects: Cotabato Chabacano and variants spoken in Ternate, Cavite City, and Zamboanga City. The volume contains 6,542 main lexical entries with corresponding entries with contrasting data from the three other variants. A concludins section summarizes findings of the dialect study that led to the dictionary's writing. Appended materials include a 99-item bibliography and materials related to the structural analysis of the dialects. An index also contains three alphabetical word lists of the variants. The research underlying the dictionary's construction is -
Banquet and Catering Menu
BANQUET AND CATERING MENU TABLE OF CONTENTS Breakfast Continental Breakfast ........................................................................................................................................................................................................... 1 Continental Breakfast À La Carte Enhancements .................................................................................................................................................................................................. 2 Hot Plated Breakfast ..................................................................................................................................................................................................................3 Breakfast Buffets ........................................................................................................................................................................................................................4 Breaks & Refreshments Themed Breaks ..................................................................................................................................................................................................................... 6 À la Carte Break Items Beverage Selections.............................................................................................................................................................................................................7 Bulk Snacks Sold By The Pound ...............................................................................................................................................................................................................7