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cook sausages in a skillet, over medium heat, until brown.
In a large skillet, heat a tablespoon or two of olive oil till it shimmers, then add the butter.
White bean croquettes: Preheat oven to 250 ºF. Mash beans well, adding bean water if necessary. Combine in a bowl with white onion, parsley & egg. Season mixture with salt, black pepper & a little ground nutmeg. Add breadcrumbs and form mixture into 4 small croquettes, making sure not to make them too flat. Fry in butter in large skillet over medium heat until browned on top & bottom. Drain croquettes on paper towel; move to baking sheet & place in oven to finish. 3.
Heat much, deep skillet over medium-high warmth.
Heat 1 tablespoon butter and olive oil together in a large skillet over medium heat;
ARTICHOKE 6 ounces 33.95 8 ounces 39.95 KANSAS CITY STRIP 12 ounces 32.95 BLEU CHEESE PEPPERCORN FILET 6 ounce peppercorn encrusted beef tenderloin filet, topped with warm bleu cheese cream sauce 36.95 HUNTERS SKILLET 6 ounce beef tenderloin filet surrounded by roasted root vegetables and served in a cast iron skillet 38.50 - Supper Club Suggestions Bleu cheese sauce served warm 2.95 Bleu cheese melted 2.95 Béarnaise sauce 2.95 Twice baked potato 5.95 Grilled fresh asparagus served with hollandaise 5.95 Baked potato loaded with bacon bits, cheddar cheese, sour cream, and scallions 5.95 Copper Cup Cocktails Served in a solid copper mug - Ocean Meat - Ozark distillery BATTER FRIED LOBSTER Real Ozark moonshine made within a stones throw of this restaurant (Distillery tours every Saturday) THE OZARK MULE Vanilla bean moonshine, ginger beer and lime MOSCOW MULE Smirnoff vodka, ginger beer, lime Imported coldwater North Atlantic lobster served on a bed of shoestring potatoes with drawn butter 45.95 LOBSTER RAVIOLI CEDAR PLANKED SALMON Ravioli stuffed with ricotta cheese, topped with double reduced lobster cream sauce and morels of lobster 23.95 BATTER FRIED SHRIMP Hand battered butterflied shrimp served on a bed of shoestring potatoes with zesty cocktail sauce 25.95 Seasoned and grilled center cut salmon fillet served with Dijon honey mustard sauce 27.95 KENTUCKY MULE Bulleit bourbon, ginger beer, lime - Sea &
Meanwhile, melt butter in a large skillet or pot over medium heat.
PROUD ESTD 1994 CHALET menu PROUD E STD 1 9 9 4 CHALET PIZZAS AND NACHOS £5.00 MARGHERITA Proud’s very own tomato sauce with mozzarella and fresh basil leaves £5.50 VEGETARIAN Proud’s very own tomato sauce with artichoke hearts, roasted peppers, mushrooms and capers, drizzled with pesto £5.50 PEPPERONI Hot and spicy pepperoni, roasted peppers and jalapenos £5.50 REINA Mushroom and honey roast ham £6.00 CAPRICIOSA Roasted peppers, artichoke hearts, salami and honey roast ham £4.50 HAWAIIAN Honey roast ham and juicy pineapple chunks £5.50 FLORENTINE £5.50 LOADED NACHOS Spinach with an egg on top A generous helping of tortilla chips with beef chilli, topped with melted cheddar cheese, guacamole and soured cream BURGERS all of our burgers are served in a crusty bun £5.00 BEEF BURGER British beef steak mince burger, with pickled gherkins, tomato, lettuce and onion with tartar sauce £5.00 VEGGIE BURGER Mixed vegetable patty with tomato, lettuce and onion £5.00 CHICKEN BURGER Tender chicken breast with tomato and lettuce Add 20p for Cheddar Cheese or Roasted Peppers Add 50p for Crispy Bacon PROUD E STD 1 9 9 4 CHALET HOT DISHES £4.00 CROQUE FROMAGE The ultimate winter comfort food - mature cheddar cheese melted on a thick slice of toasted sourdough with a dash of Worcester sauce £4.95 CROQUE MONSIEUR A French favourite - a thick slice of toasted sourdough, generously topped with mature cheddar cheese and ham, with a dash of Worcester sauce £4.95 RATATOUILLE AND CHEVRE PIE A sumptuous mix of traditional Provençal vegetables with soft goats cheese, encased in a light puff pastry £4.95 PISSALADIÈRE A French twist on a classic pizza, loaded with onions, olives and optional anchovie £4.95 JAMBON FUMÉ AND EGGS CHICKEN AND POIREAU PIE Proud’s take on the traditional British dish of gammon and eggs £4.95 An indulgent winter classic a homemade creamy chicken and leek pie topped with puff pastry £4.95 TARTIFLETTE A wickedly rich and warming dish served in a skillet, packed full of potatoes, creamy reblochon cheese, bacon and onions HOT DRINKS £2.50 £2.50 HOT COCO COFFEE £2.50 TEA £5.95 COCKTAILS Hotty totty Irish coffee Coffees with liquor proud es td 1994 Chalet Proud Camden | The Horse Hospital | Chalk Farm Rd | London NW1 8AH | 020 7482 3867 proudcamden.com
8.50 Asadero melted cheese on a hot cast iron skillet with beef or chicken fajitas, topped with sautéed onions, served with flour or corn tortillas and pico de gallo Tortilla soup ........................................................
$12.99 CHICKEN KALBI SKILLET Boneless and skinless chicken thighs chargrilled and baked in a Korean-style Kalbi sauce.
Renee Fanguy – Columbia, Mo.) 1 pound peeled cleaned small shrimp 4 scallions (white and green parts), thinly sliced 1 tablespoon grated peeled fresh ginger 5 cups thinly sliced green cabbage, cut crosswise into 3-inch pieces 1 tablespoon toasted sesame oil 4 cups very cold cooked brown rice 3 tablespoons low-sodium soy sauce 2 tablespoons sesame seeds, toasted in a dry skillet over medium-high heat for about 1 minute, until golden brown !
The sound of her spoon circling the bottom of the skillet as she made red-eye gravy.