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Classic Gluten-free Stuffing Vegan, Gluten-free Classic, herb infused stuffing made with house made bread and vegetable stock.
30min ingredients 4 spicy italian sausages 2 medium Zucchini 1/2 cup chopped broccoli 1 can of corn, drained 1 can condensed cream of chicken soup 1/3 cup sour cream 4 cups (2 boxes) of Stove Top chicken stuffing 1/3 melted butter 1/2 shredded cheese directions 1.
All Spice Pomegranate Seeds, Sliced Mushrooms, Shredded Parmesan Cheese, Champagne Vinaigrette Holiday Caesar Romaine Hearts, Parmesan Cheese, Black Olives, Sun Dried Tomatoes, Creamy Caesar Dressing Market Salad Crisp Lettuce, Cherry Tomatoes, Shredded Carrots, Cucumbers, Red Cabbage, Sliced Mushrooms, Your Choice of Dressing Oven Roasted Honey Glazed Ham Grilled Chicken Breast Stuffed with Sourdough, Cranberry, Walnut Stuffing, Creamy Mushroom Sauce Chicken Florentine Stuffed with Spinach &
Tea Available Daily Burger Bar Mushroom Swiss Burger Salad Special Caprese Salad Spinach Salad Bar The Campus Restaurant January 23, 2017 Monday Soup January 24, 2017 Tuesday Soup January 25, 2017 Wednesday Soup January 26, 2017 Thursday Soup January 27, 2017 Friday Soup Entrée Choice Chicken Parmesan Penne in Vodka Sauce Broccoli Rabe Arroncini Burger Bar Southwest Black Bean Burger Salad Special Dill Shrimp Pasta Salad Garden Salad Bar Griddle Steak Fajita Wrap Entrée Choice Herb Roasted Chicken Sweet and Sour Tofu Roasted Red Potatoes Roasted Root Vegetables Burger Bar Turkey Pesto Provolone Burger Salad Special Wedge Salad Spinach Salad Bar Griddle Cuban Entrée Choice Grilled Steak Chimmichurri Pasta Primavera Marinara Cilantro Lime Rice Grilled Asparagus Burger Bar Pepperoni Pizza Burger Salad Special Cobb Salad Spring Mix Salad Bar Griddle Turkey Devonshire Entrée Choice Boneless Pork Chops and Gravy Portobello Napolean Stuffing Corn Burger Bar Steak Sauce Pepperjack Burger Salad Special Asian Noodle Fruit, Nut and Spinach Salad Bar Griddle Cuban Entrée Choice Cajun Catfish Vegetable Jambalaya Creole Rice Collard Greens Burger Bar Salmon Burger Salad Special Chesapeake Salad Oriental Salad Bar Griddle Shrimp Salad Melt Gourmet Desserts, Coffee &
Tied Fresh Ham Inside Top Round Roast Beef Boneless Leg of Lamb Roasted Prime Rib $ $ $ $ $ $ $ 5.00 per pound 5.50 per pound 5.50 per pound 6.00 per pound 7.00 per pound market market Whole Roasted Pig Under 50 Pounds 51 to 75 Pounds 76 to 100 Pounds 101 to 100 Pounds Pig Stuffing Standard Pig Stuffing Pig “Links” Stuffing $ $ $ $ 6.00 per pound 5.75 per pound 5.00 per pound 4.75 per pound Whole Roasted Lamb A C $ market price O M Catering &
onion stuffing, chipolata, bacon roll, cranberry sauce, bread sauce, Brussels sprouts, roast parsnips, roast potatoes, gravy Roast Norfolk turkey and confit of duck leg, chestnut stuffing, all the traditional trimmings or Cumin dusted monkfish, lightly curried mussel broth, jasmine rice Courgette, sweet potato and cashew nut roast, Brussels sprouts, roast parsnips, roast potatoes, vegetable gravy (v) Fillet steak rossini (served medium rare) on a focaccia crouton with duck mousse de fois gras, madeira and truffle sauce, goose fat fondant potato Butternut squash and goats cheese filo basket, watercress and pine-nut savoury cheesecake, stuffed courgette (v) Madagascan vanilla crème brûlée, mandarin coulis or John’s Christmas pudding, brandy butter, cinnamon ice cream Roast Norfolk turkey, sage &
Starters € Spring Pea Soup (V) chanterelle mushrooms, soft- boiled egg, puffed rice Red Mullet panko bread crust, celery yoghurt mousse, lime mayo Tuna Niҫoise French beans, eggs, tomatoes, olives, balsamic dressing Roast Beef Carpaccio served cold, confit potato, pickled onions, French mustard, peaches Oysters Gillardeau oysters, passion fruit granita Local Ġbejna Salad (V) local fresh sheep milk cheese, mixed spring salad, herb oil dressing 10.90 13.90 13.90 12.90 20.90 9.90 Pasta Tagliatelle Salmon homemade pasta, asparagus, salmon, cream, roasted almonds Cocoa Ravioli homemade pasta, ricotta stuffing, smoked aubergine purée, tomato coulis Linguine Allo Scoglio cherry tomatoes, bisque, clams, mussels, prawns Strozzapreti Wild Boar Ragù wild boar ragù, parmigiano- Reggiano shavings Risotto Cauliflower Cream (V) acquerello one year aged organic rice, cauliflower cream, blue cheese 14.90/ 18.90 11.90/ 18.90 14.90/ 18.90 13.90/ 17.90 11.90/ 16.90 Dishes to Share Charcuterie Board Parma ham, cured chorizo, salami Napolitano, bresaola, duck liver parfait, smoked duck, olives Iberian Platter serrano ham, grilled chorizo sausage, Manchego, fried calamari, olives Farmhouse Cheese Board Brie de Meaux, Comté, bleu d’Auvergne, goat’s cheese, fruit chutney, walnuts Baked Smoked Scamorza &
с мясом (meat stuffing) с грибами и гречкой (buckwheat and mushrooms stuffing) 300 210 «78 оборотов» (320/20) /домашняя шпинатная паста / homemade spinach pasta/:
That eroding partition between crisp leaves and snow wisps Thanksgiving comes like a stranglehold, forcing our wits together grips Siberian, feathery leaves gag, heave, vomit pigments brilliant as flame that starkly contrast your blue bone, blue lips, blue fingertips Thanksgiving’s the time for apoplectic politics family alcoholics with seven beers, decreasing bodily aerodynamics boisterous acoustics Black sheep dialectics insincere apologetic poetics The sky’s sublime all thin syllables singing with the wind [ssssss] but the sprint to the Jeep is not such an easy song still, a brief shiver later and we’re along The impending feast always enchants my gluttony, and foreshadows a fortunate fete, in some novel universe but as for reality, the annual affair draws too close, and my thoughts too bloody for me to linger on my favorite of the seven deadly with any kind of delight We arrive in a sheet of new fallen [pause] darkness to dead suburban streets hush our voices (who knows why) “Grab the apples” “Don’t drop the pumpkin pie!” The 4:50 shadows sheath my father and I “Dad, get the stovetop” The gustatory shield from this family’s stuffing which loaded with pecans, pistachios, is surely designed to pick me off and end years of tension between the host and I Our benign black ops settled, I brace for profound filial fiction in [long pause] hellos [prosey} I engage, armed and armoured in cliché bolstered by years of pariah practice. Sup cuz! Been awhile friend! [caesura] Hey well, I’m honest with the dog: fuck em, right Baily? [resume momentum] Aunty’s already wine drunk, check one off gladly. Hostess, been a while, how’s grammy? Host … Host [breath] The most coercive grin. [pause] Hey Uncle Joe! How’s it been? He’s one of those one beer types hates queers types permanently austere types smile looks like a leer types hunts deer types “there’s no hole in the atmosphere” types dead soul career types grease drips from his hair to his ears types. When we shake hands I fear electronpositron annihilation I’m one of those bogus beatnik bastards black sheep ready to get plastered bearing beard and bounteous brown ale with mesosphere high ABV, 200 IBU a bitter medicine our hopphobic host bitterly needs I’m one of those colorful counterculture clowns anticapitalist to the core what’s more? to this motherfucker unapologetically insincere, secure in my ID, unshakable, unbreakable, unknowable in any ontology our host comprehends without apology [pause] He likes chronic hegemonic Reaganomics I like radical revolutionary reds like Rosa, I’m talking Luxemburg, Hartmut, Karl and Kropotkin [FLUID GO GO GO] So when we sit down for dinner you know it’s a war that trite thanksgiving theology that dictates domestic disputes must occur round the cranberry and turkey plates the meal starts out all mellow benign friction at most I hate turkey and that offends the host you could cut the tension with a what electric turkey knife? surely they own one those bourgeois brats if ever there was a definition of conspicuous consumption I think it’d be that, // though deep in my thoughts beerdrunk as they are I recall one thanksgiving where we whipped one out so I stay my selfrighteousness at least for the first course the stuffing comes round for another run shock and awe in seconds stomachs sagging, lagging, redflagging but we pile on more it’s not the stuffing that does it perhaps it’s the bird? who knows in spite of those wives’ tales I don’t believe it’s tryptophan just booze but let’s pause for a minute maybe we must take heed of the past what’s the cliché? history repeats itself? the host this hulking homophobic heman he and I have a history thanksgiving 2005 he made me cry (yes, laugh if you will, but I was 12) my grandpop a festive, if fat, man of then about 70 a former steelworker furiously unionistic forever labors’ friend defended me and I haven’t forgotten he or the host cut back and it’s on hardcore revolutionary and hardcore reactionary Bakunin and Bush and Recep and Turkey … To be frank I end with no apologies total honesty and a characteristic defiance of hierarchy