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Broccoli Bacon and Cashew Salad Rebranded Broccoli, Bacon and Cashew Salad Ingredients 1 broccoli, cut into florets and stalk diced 3 rashes of bacon, fat removed, diced ½ cup toasted cashews 1tbs oil Instructions Boil broccoli in water on high heat for 5‐7minutes or until tender and cooked through.
Cashew and Coconut Shake Shakes are nutritious great low carbohydrate and low fat breakfast and lunch meals.
Nut Mix, Chilli Nut Mix, Wasabi Peas, Whole Almonds, Peeled Tiger Nuts, Salted Cashew Mix, Trial Mix with Coconut, Cherry Berry and Nut Mix, Tropical Mix, Honey Roasted Nuts, Sour Cream &
Items such as fish fillet, Apparel below Rs 1000, packaged food items, footwear below Rs 500, cream, skimmed milk powder, branded paneer, frozen vegetables, coffee, tea, spices, pizza bread, rusk, sabudana, kerosene, coal, medicines, stent, lifeboats, Cashew nut, Cashew nut in shell, Raisin, Ice and snow, Bio gas, Insulin, Agarbatti, Kites, Postage or revenue stamps, stamp-post marks, first-day covers, Branded food, walnuts, dried tamarind, roasted gram, Dhoop batti.
Chinese dinner set menu 550 B CHINESE DINNER SET MENU B 宫廷六围碟 Imperial combination of Chinese cold cuts ~~~~~~ 三文鱼刺身 Norwegian salmon sashimi on crushed ice ~~~~~~ 宫保大虾球 Stir-fried prawns with cashew nuts and Sichuan chili sauce ~~~~~~ 脆炸五香牛柳卷 Deep-fried crispy sliced beef, rice vermicelli and celery rolls ~~~~~~ 金针鱼肚羹 Fish belly soup with enoki mushroom ~~~~~~ 清蒸左口鱼 Steamed halibut fish with light soy sauce ~~~~~~ 孜然煎羊排 Pan-fried lamb chop with cumin ~~~~~~ 西芹炒百合 Stir-fried celery with lily ~~~~~~ 咖喱海鲜饭 Curry fried rice with assorted seafood ~~~~~~ 生磨核桃露 Fresh walnuts soup ~~~~~~ 时令果盘 Fresh seasonal fruits RMB 550 + 15% surcharge per guest Our Chefs will be delighted to assist with any dietary requirement
10 CRISPY CASHEW CHICKEN (MADE IN WOK) ..........................................................
summer 2015 16 menu 160111091537 - S O ME T H I NG T O S H AR E GARLIC BREAD 8.5 (V) Ciabatta bread w/ whipped roast garlic butter NATURAL OYSTERS 20 ½ DOZ 32 DOZ OYSTERS KILPATRICK 22 ½ DOZ 34 DOZ - PI E R T O P ADD O CK PUMPKIN RISOTTO 23 (GF)(V) Roast butternut pumpkin w/ carnaroli rice, baby spinach, cashew basil pesto &
Thursday 10 th of march welcome red cocktail with G.H.MUMM Cordon Rouge second MAIN Barramundi, Burnt Lemon, Green Baby Turnip, Scallion Sauce G.H.MUMM vintage 2006 • DESSERT Coconut, Laksa Leaf Ice Cream, Pomelo, Green Chili G.H.MUMM Rosé starter Trout, Compressed Cucumber, Cucumber Yuzu Sauce, Buttermilk Wazabi G.H.MUMM blanc de blancs • first main Venison, Pickled Cashew, Spring Onion Oil, Zucchini Ribbons, Zucchini Puree, Fermented Plums G.H.MUMM cordon rouge G e t r e a d y f o r t h e u lt i m at e g a s t r o n o m y e x p e r i e n c e !
★ It is professionally used for separating meat from hard-shelled nuts, such as palm nuts, walnuts, cashew nuts, almonds and other types of hard-shelled nuts.
LaughingSeedDinnerMenu DINNER MENU appetizers HUMMUS TRIO (V, GFI option) $9 Spicy black bean dip, traditional chickpea hummus, and a grilled vegetable pate. Served with house made whole wheat pita or organic blue corn chips. PAKORAS (V option, GFI) $6/$9 Your choice of two or four of our popular Indian style fritters made with chickpea batter and seasonal vegetables. Served with our delicious Punjabi sauce and organic yogurt for dipping. MAKIZUSHI $9 Our veggie filled nori rolls change daily. Please ask your server about today’s selection. Served with house made pickled ginger and wasabi. HOUSE “FAUX”CUTERIE PLATE (V, GFI option) $12 A board of house cured, brined or smoked vegetables, which changes seasonally. Served with savory condiments, house made crackers and crostini. JALAPENO ONION FRIES $6.5 Hand cut russet potatoes fried with jalapenos and onions. Served with ketchup. Add chipotle ranch dressing .75 LOCAL CHEESE PLATE (GFI option) Changes daily. Please ask your server about today’s options from Blue Ridge Mountain Creamery. Served with our ginger-date chutney and house baked cherry walnut toast. SOUP of the DAY Ask your server about today’s offfering. small plates STUFFED AVOCADO (V, GFI) $8 A perfectly ripe avocado half filled with seasoned “cauliflower” rice and topped with Romesco sauce. Garnished with cured poblano peppers. OASIS QUINOA (V option, GFI) $7 A blend of quinoa, dates, parsley, red pepper, and smoked almonds. Served with orange-yogurt dressing. PIEROGIS $8 Traditional potato filled pastry with local porter béchamel and candied shallots on a bed of wilted kale. BEET TARTARE (V, GFI option) $7 Diced beets blended with capers, mustard, onion, parsley and spices served on crostini with cashew ricotta GRILLED CAESAR (V option, GFI option) $7 Chopped grilled romaine lettuce with shaved parmesan, house croutons and vegan Caesar dressing. POBLANO “SARDINES” (V, GFI option) $5 House cured poblano peppers with roasted garlic oil and crostini.
Good protein sources would include, almonds, cashew nuts, sunflower seeds, lentils, and beans.