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scarboroughfair 100%

Parsley, Sage, Rosemary and Thyme ( 1966 ) a single ( 1968 ) version for single acoustic guitar Fair on:

https://www.pdf-archive.com/2019/11/11/scarboroughfair/

11/11/2019 www.pdf-archive.com

cookbook1 98%

Roast Duck with with Cherryhoneysauce and Broccoli 1 ovenready duck,1 bunch thyme,1 pice ginger 1 tabelspoon lemonjuice,2 tabelspoon sojasauce pepper,1 stick leek,2 onion,1 carrot 0,25 litre vegetabel stock,0,2 litre redwine 3 tabelspoon honey, salt,1 kilogram broccoli 4 tabelspoon almondleaf,8 tabelspoon butter 150 gram sour cherrys,1 tabelspoon starch Duck,thyme shower,dry.2 branch thyme fine chop ginger peel fine chop.Thyme ,lemonjuice,sojasauce and pepper mix.Duck with the mixture spread,bind.Leek clean and wash.Onion an carrots peel,all cut in pieces.Stock wine,vegetables give in a casserole.Duck with the breast lay down in the casserole.Covered about 1 hours braise after 30 minutes turn.2 tabelspoon stock with honey stir duck with it spread.Open about 40 minutes done braise.

https://www.pdf-archive.com/2014/03/10/cookbook1/

10/03/2014 www.pdf-archive.com

SpringFever11-9-chicken 0 94%

4 to 5 pounds bone-in chicken thighs or other pieces salt white pepper vegetable oil 1 stick unsalted butter ¾ cup all-purpose flour 2 large yellow onions 2 to 3 stalks celery 1 large green bell pepper 4 cloves garlic 2 bay leaves dried thyme 1 (12-ounce) bottle #9 3 to 4 cups chicken broth 2 teaspoons dark brown sugar hot sauce Worcestershire sauce fresh parsley, for garnish RECIPE:

https://www.pdf-archive.com/2017/01/05/springfever11-9-chicken-0/

05/01/2017 www.pdf-archive.com

No Pasta Zucchini Lasagna 86%

8 oz Beef, ground, 98% lean (raw) 1 cup Cottage Cheese, 1% 1/4 cup Raw Tomatoes 1 eggs Eggs, Whole 4 oz Cheese, mozzarella, reduced fat 2 medium (196 grams) Raw Zucchini, medium 1/2 tsp Basil 1/2 tsp Oregano, ground 1/8 tsp Pepper 1/4 tsp Thyme 1 fl oz Tomato Paste 1/2 tsp Cream of Tartar 1/4 cup Water 1 clove Garlic, clove 1 cup Green Onions Preparation:

https://www.pdf-archive.com/2015/03/13/no-pasta-zucchini-lasagna/

13/03/2015 www.pdf-archive.com

Pan Asian Set Dinner 380 83%

PAN-ASIAN “ALA CARTE” SET DINNER  Please select your choice of Appetizers 请选择您的开胃菜 The Tuna “Chinois” Seared Five Spice Tuna on Chilled Soba Noodles Arugula and Frisee, Sake Cured Salmon Roes Mirin-Soy-Sesame Dressing 煎金枪鱼和冷荞麦面 芝麻菜沙拉,清酒三文鱼籽 日式芝麻酱汁 or 或 Herbal Chicken Roulade of Lemongrass Chicken and Thai Spiced White Fungus Salad Chinese Pear “Salsa” and Coriander Mesclun Wolfberry Emulsion 柠檬草鸡肉卷和泰式银耳沙拉 香梨和香菜沙司 苟杞汁 or 或 Asian Vegetable Chef’s Salad Cucumber “Ramen” and Radish Discs, Hijeki Seaweed and Yellow Teardrop Tomato, Pea Tendrils and Baby Frisee, Chinese “XO” Vinaigrette 亚洲时蔬沙拉 日式海带和黄番茄,花叶生菜 中式“XO” 油醋汁 or 或 Farm and Forest Carpaccio of Cilantro-ed Beef with Lemon infused Olive Oil and Fleur de Sel Pistachio Crumbs and Asian Mushroom ~ Mesclun 牛肉薄片配柠檬橄榄油和海盐 开心果粒和亚洲蘑菇沙拉 ~~~~~~ Please select your choice of Flavorful Essence 请选择您喜爱的汤 Chinese Classics Consommé of Black Chicken Translucent Winter Melon and Wolfberries 乌鸡清汤 冬瓜和苟杞 or 或 Our Chefs will be delighted to assist with any dietary requirement South China Seas Bisque of Crustacean with Lemon Grass and Lime leaf Rice Crackers and Cilantro Oil 海鲜浓汤配柠檬草 脆米饼和芫荽油 or 或 Fungi Cappuccino of Mushroom Chutney of Carrot and Ginger 蘑菇汤 胡萝卜姜茸酸辣酱 or 或 Scallop Flow Cream of Miso with Scallops Soy Beans, Shitake and Fine Sake 奶油带子味噌汤 黄豆,香菇和日式米酒 ~~~~~~ Please select your choice of Main Course 请选择您的主菜 Nippon Lamb Miso and Honey Glazed Lamb Rack Sushi and Black Sesame Rice with Candied Cucumber Oba Leaf and Mirin Jus 日式蜜汁羊排 寿司黑芝麻饭配蜜制黄瓜 苏子叶糯米甜酒汁 or 或 Farm “Roast” Pan-Roasted Baby Poulet Breast Green Pea Mash and Melted Foie Gras Soy Jus and Champagne Bubbles 煎烤鸡胸 绿豆泥和鹅肝 酱汁和香槟沫 or 或 Beef of the Orient Coriander Spice Baked Filet of Beef Edamame – Potato and Hon Shimeji Mushroom Stalks 3-Asian Bean Ragout 烤牛柳 黄豆-土豆和日式蘑菇 亚洲三种烩豆 or 或 Asian Cod Wok-Charred Cod Fish Fillet Thai-Spices Potato Cake, Green Asparagus and Salsify Our Chefs will be delighted to assist with any dietary requirement Simple Jus and Laksa Air 炒鳕鱼柳 泰式土豆饼,绿芦笋和婆罗门参 拉萨沫 ~~~~~~ Please select your choice of Dessert 请选择您的甜点 Coconut Crisp-“Box” of Coconut Mousse Pie, Desiccated Coconut Roast and Tuile 椰味慕司派 烤椰茸和脆饼 or 或 Thai Trilogy Caramelized Tapioca with Cream and Coconut Thai Sticky Rice with Mango Red Ruby with Sweet Syrup 焦糖椰汁奶油木薯 泰式芒果粘米糕 糯米糕配甜汁 or 或 Gingered Caramel Blue Ginger Cheesecake and Lemongrass Sour Cream Mousse Seasonal Berry Compote 蓝姜奶酪蛋糕和柠檬草酸奶慕司 时令莓子腌果 or 或 Cherry and Thyme Cherry Clafouti Tart, Lemon Thyme Crème Fraîche, Black Tea Drizzle and Lime Zest 樱桃水果挞,奶油柠檬百里香 黑茶青柠汁 ~~~~~~ Freshly Brewed Coffee and Hilton Selection of Teas 鲜磨咖啡和茶 380.00 RMB plus 15% taxes Our Chefs will be delighted to assist with any dietary requirement

https://www.pdf-archive.com/2014/05/21/pan-asian-set-dinner-380/

21/05/2014 www.pdf-archive.com

Western Set Lunch 380 83%

WESTERN “DO-YOUR-OWN” PLATED LUNCH  Please select your choice of Amuse Bouche 请选择以下的小吃 Lobster Spring Rolls, Soured Asian Sauerkraut 龙虾卷,亚洲腌时蔬 Or 或 Peppered Beef Fillet, Enorki Mushroom and Tukuwan 胡椒牛柳,金针菇和日式黄萝卜 Or 或 Seared Tuna Tataki and Seaweed 生烤金枪鱼 ~~~~~~ Please select your choice of Appetizer 请选择您的开胃菜 High Life Seared Scallops on Truffled Parsnip Puree, Pea Shoots and Raspberry Vinegar Emulsion 香煎带子和黑菌防风草泥 豆苗沙拉和莓子醋汁 or 或 3-Lines of Red Sweet Water Prawn “Trio” and Tomato Confit in Olive Oil, Spanish Sherry with Almond Vinaigrette 三味甜虾和橄榄油浸番茄 西班牙雪利酒汁配杏仁油醋汁 or 或 Baby Poulet Fennel and Coriander enclosed Baby Chicken Roulade, Grilled Eggplant Salad, Lemon Oil and Tahini Sauce 茴香和芫荽鸡肉卷 扒茄子沙拉,柠檬油和芝麻酱汁 or 或 From The Farm Lacquered Balsamic Duck Breast and Red Wine Pear Goose Liver Terrine and Brioche Crisp Frisee Salad, Reduced Beet Juice 香醋鸭胸和红酒梨 鹅肝冻批和法式黄油糕 花叶生菜沙拉和根菜汁 ~~~~~~ Please select your choice of Soup 请选择您的汤 Our Chefs will be delighted to assist with any dietary requirement “Red” Roasted Tomato Soup with a Reggiano Cheese Crouton, Chive Crème Fraîche 烤番茄浓汤配奶酪面包丁和奶油香葱 or 或 “Green” English Pea Soup, Sautéed Button Mushroom, Green Garlic Cream 青豆汤配炒蘑菇和奶油蒜沫 or 或 “White” Warmed Leek and Potato Gazpacho, Somen Noodles and Almond Cream 西班牙大葱土豆汤,寿面和杏味奶油 or 或 “Yellow” Sweet Corn Soup, Crab Rillette Ravioli, Saffron Bubbles 甜玉米汤,蟹肉意式馄饨,藏红花沫 ~~~~~~ Please select your choice of Main Course 请选择您的主菜 Roast Petit Filet of Tenderloin Pea Mash and Forest Mushroom, Roast Potatoes and Pinot Noir Reduction 烤牛柳 青豆泥,蘑菇,烤土豆和葡萄酒汁 or 或 Roasted Range Roasted Free Range Chicken Marinated with Herbs and Lemon Buckwheat Polenta and Portobello with Pistachio and Braised Endive 香草柠檬烤鸡 荞麦玉米饼和蘑菇配开心果和烩玉兰菜 or 或 Fresh Catch Pan Seared Sea Bass Crusted with Almonds Artichoke Purée and Chive Tossed Tiny Mushrooms, Portwine Infused Jus 杏仁煎鲈鱼 洋蓟芯泥和香葱蘑菇,红酒汁 or 或 Farmed Roasted Australian Lamb Loin Zucchini Sautéed in Mint, 4-Cheese Gnocchi Gratin and Ratatouille-Pepper Sauce 烤澳洲羊柳 炒西葫芦,四种奶酪炒土豆球和胡椒汁 ~~~~~~ Please select your choice of Dessert 请选择您的甜点 Choco-Bananas Our Chefs will be delighted to assist with any dietary requirement Manjari Chocolate Torte, Praline Rum Mousse, Caramelized Bananas and Maple Sauce 巧克力挞,朗姆酒慕司 焦糖香蕉和糖稀 or 或 3-Berries Raspberry Cheese Cake and Strawberry - Vanilla Tart, Blueberry Compote and Large Croutons 树莓奶酪蛋糕和草莓香草挞 蓝莓腌果和脆饼 or 或 Cherry and Thyme Cherry Clafouti Tart, Lemon Thyme Crème Fraîche, Black Tea Drizzle and Lime Zest 樱桃水果挞,奶油柠檬百里香 黑茶青柠汁 or 或 Fruits of the Field Inverted Peach Polenta Cake, Almond Brittle on the side Blueberry Coulis 鲜桃玉米糕 杏仁脆饼和蓝莓浆果 ~~~~~~ Hilton Fine Selection of Homemade Pralines 希尔顿精选夹心巧克力 Freshly Brewed Coffee and Hilton Selection of Teas Cookies~Biscotti 鲜磨咖啡和茶 意式饼干 380.00 RMB plus 15% taxes Our Chefs will be delighted to assist with any dietary requirement

https://www.pdf-archive.com/2014/05/21/western-set-lunch-380/

21/05/2014 www.pdf-archive.com

Table 52 81%

FOR THE SPICE MIX 2 tablespoons paprika 1 tablespoon cayenne pepper 1 teaspoon smoked paprika 1 teaspoon dried thyme 1 teaspoon dried oregano 1 teaspoon garlic powder 1 teaspoon onion powder 1 teaspoon freshly ground black pepper FOR THE CHICKEN 2 cups buttermilk 2 tablespoons kosher salt 4 bone-in, skin-on chicken thighs 4 bone-in, skin-on chicken drumsticks 4 cups vegetable oil, for frying 2 cups self-rising flour MAKE THE SPICE MIX:

https://www.pdf-archive.com/2016/03/02/table-52/

02/03/2016 www.pdf-archive.com

J000847 PATAKS Spring COOKBOOK 2016 FA.compressed(1) 81%

olive oil 2 large onions diced 5 stalks thyme leaves stems discarded medium fennel bulb julienned 4 cloves chopped garlic 400g can diced tomatoes ½ cup sherry or dry white wine 1 cup light thickened cream 2 tbsp.

https://www.pdf-archive.com/2016/10/17/j000847-pataks-spring-cookbook-2016-fa-compressed-1/

16/10/2016 www.pdf-archive.com

MEnu WEb (dragged) 78%

thyme CHOPPED SALAD 12 romaine &

https://www.pdf-archive.com/2016/11/16/menu-web-dragged/

16/11/2016 www.pdf-archive.com

herbs spices1 71%

s r e t 1H 1H Element Proton Number Chaste Tree (Vitex agnus-castus) Hemptree, Agnus castus, Abraham's balm 3Li 3Li Element Symbol 118Uuo 4Be 4 Be 5B 5B Picture 11 Na 12Mg 19 K 37 Rb Lemon Verbena (Lippia citriodora) Lemon-scented verbena 55Cs 55 Cs 13 Al Common Name Scientific Name Alternate name(s) Mugwort (Artemisia vulgaris) 20Ca 20 Ca Paprika (Capsicum annuum) Bell pepper, Pod pepper, Sweet pepper 37Rb 13Al 12 Mg Nasturtium (Tropaeolum majus) Common nasturtium, Garden nasturtium, Indian cress, Nasturtium 19K 21Sc 22Ti Cassia (Cinnamomum cassia) Bastard cinnamon, Chinese cassia, Chinese cinnamon Asafetida (Ferula assa-foetida) Asafoetida, Devil's dung, Stinking gum 40Y 40Zr 21 Sc Caraway (Carum carvi) Caraway, Wild cumin, Carvies 38Sr 38 Sr 22 Ti 39 Y Safflower (Carthamus tinctorius) Bastard saffron, Safflor, Safflower 56Ba 56 Ba 40 Zr Cicely (Myrrhis odorata) Anise cicely, Sweet cicely, Anise chervil, Spanish chervil, Sweet chervil, Garden myrrh, Sweet scented myrrh 87Fr 87 Fr 72Hf 57 - 71 72 Hf Sassafras (Sassafras albidum) Augue tree, Filè powder, Gumbo filè Lesser Galangale (Kaempferia galanga) Resurrection lily, Sand ginger (Amomum subulatum) Nepal cardamom, Greater Indian cardamom 88Ra 88 Ra 23V 24Cr 23 V 41Nb 25 Mn Water cress (Nasturtium officinale) 42Mo 41 Nb 73Ta Tarragon (Artemisia dracunculus) Mango (Mangifera indica) 43Tc 42 Mo Lemon Balm (Melissa officinalis) Balm 73 Ta 25Mn 24 Cr Vanilla (Vanilla planifolia) Zedoary (Curcuma zedoaria) White turmeric Black Cardamom Vietnamese cinnamon (Cinnamomum loureiroi) Saigon cinnamon Boldo leaves (Peumus boldus) Boldina, Baldina Bear’s Garlic (Allium ursinum) Ramson, Wild garlic Lime (Citrus aurantifolia) 11Na 1H 2 He 1H 43 Tc Marjoram (Maiorana hortensis) Knotted marjoram, Sweet marjoram 74W Turmeric (Curcuma longa) Indian saffron 75Re 74 W 75 Re Wasabi (Wasabia japonica) Japanese horseradish Rosemary (Rosmarinus officinalis) Old Man d o i r e p 104Rf 87-103 104 Rf Paracress (Spilanthes acmella and Spilanthes oleracea) Toothache plant, Brazil cress, Para cress 105Db 105 Db 106Sg 107Bh 106 Sg 107 Bh REALLY FRAGRANT Lemon Grass (Cymbopogon citratus) Citronella 57La 58Ce 57 La 58 Ce Badian anise (Illicium verum) Chinese anise, Indian anise, Star Anise 59Pr 60Nd 59 Pr 60 Nd Pepper Rosé Lavender (Lavandula angustifolia ) 89Ac 89 Ac Mace (Myristica fragrans) ©JP Hickey 2009 Chive (Allium schoenoprasum L.) 90Th 90 Th Thyme (Thymus vulgaris) Garden thyme (Schinus terebinthifolius) Brazil Pepper, Pink pepper 91 Pa Mahaleb Cherry (Prunus mahaleb) English cherry, Rock cherry, St.

https://www.pdf-archive.com/2014/12/22/herbs-spices1/

22/12/2014 www.pdf-archive.com

2015 Flyer 69%

SALADS STATION Fresh Fruit Salad - Seasonal fresh fruit, toasted coconut, ginger syrup, Toasted Orzo Salad - feta, sundried tomatoes, lemon zest, parsley, Wild Thyme Favorite Salad - mixed greens, sliced apples, shaved asiago, candied almonds, apple-lemon vinaigrette FRESH PASTA STATION Brown Butter Gnocchi - butternut squash, golden raisins, arugula and parmesan cheese Penne with Marinara - Italian sausage, fresh basil and parmesan cheese Cheese Ravioli with light cream sauce, sautéed mushrooms, shrimp, sun dried tomatoes, bacon, parsley and thyme PAPRIKA RUBBED BEEF TRI-TIP CARVING STATION Carved to order with citrus mustard butter and served with rustic rolls and butter DESSERT STATION Monte Bianco Cake-Layers of chocolate and vanilla genoise with whipped cream and white chocolate shavings on chocolate painted plates Lunch Menu at the Thronton Winery Café Champagne Salad, Grilled Top Sirloin, Champagne Poached Salmon, Garlic Herb Roasted Red Potatoes, Sautéed Seasonal Vegetables, Thornton’s Freshly Baked Baguettes, Specialty Coffee Tarts, Cream Puffs, Mousse Cups and Assorted Cookie Bars (There will be a no-host bar on site - Try the Rose bubbly!) Saturday Night Dinner at Trattoria Fantastica - Family Style Aperitivos:

https://www.pdf-archive.com/2015/09/15/2015-flyer/

15/09/2015 www.pdf-archive.com

Eat Seasonally 67%

Virginia Produce Apples Arugula Asparagus Basil Beets Blueberries Broccoli Broccoli raab Brussels sprouts Butter beans Cabbage Cantaloupes Carrots Cauliflower Celeriac Celery Cilantro Chard Cherries Chicories Chiles Collard greens Corn Cucumbers Eggplant Escarole Fennel Garlic Garlic scapes Grapes Green beans Greens Green onions Herbs Kale Kohlrabi Leeks Lettuce Melons Mint Morels Mushrooms (wild) Nectarines Nettles New potatoes Okra Onions Oregano Parsley Parsnips Peaches Pea greens Peas and pea pods Peppers (sweet) Potatoes Potatoes (new) Pumpkins Radicchio Radishes Sage Scallions Shallots Shelling beans Snap/Snow peas Sorrel Spinach Squash (summer) Squash (winter) Strawberries Sweet potatoes Thyme Tomatoes Turnips Watermelons Winter squash Zucchini Zucchini blossoms Jan Feb Mar Apr May Jun Jul Aug Sep Oct Nov Dec

https://www.pdf-archive.com/2011/01/24/eat-seasonally/

24/01/2011 www.pdf-archive.com

Easter Sunday 67%

Hand Cut Fries Wild Atlantic Salmon Asparagus - Israeli Couscous - Poached Egg - Thyme Hollandaise Sauce Black Angus Skirt Steak Baby Arugula - Red Onions - Capers - Tomatoes - Sherry Shallot Truffle Vinaigrette - Roasted Fingerling Potatoes Sweet Ending {Choice of} Italian Cheese Cake - Chocolate Mousse - Biscotti Coffee or Hot Tea Includes One Bloody Mary or Mimosa

https://www.pdf-archive.com/2011/04/12/easter-sunday/

11/04/2011 www.pdf-archive.com

FS Mens BBall 11.20.13 67%

Thyme Sautéed Green Beans Rolls &

https://www.pdf-archive.com/2013/10/15/fs-mens-bball-11-20-13/

14/10/2013 www.pdf-archive.com

summer veggies 67%

1 tablespoon chopped fresh or 1 teaspoon dried basil1 tablespoon chopped fresh or 1 teaspoon dried thyme1/2 cup (2 ounces) crumbled feta cheeseWhen the vegetable reach the desired doneness, remove the cooking disk from the heat, and toss the vegetables together with the dressing, croutons, basil, thyme, and feta.

https://www.pdf-archive.com/2014/06/01/summer-veggies/

01/06/2014 www.pdf-archive.com

Mollys ValentinesMenu2015 67%

Enjoy 3 courses only £18 per person Roasted plum tomato and chilli homemade soup with a lime and coriander crème fraîche served with homemade wheaten “Hot Rock” sweet and sour duck served with a warm Tortilla Wrap Breaded Portobello mushrooms served with a bacon and leek cream Cajun chicken salad tossed in red onion and roast pepper Homemade chicken liver pâté served with melba toast and redcurrant coulis Stone-baked garlic ciabatta with a sprinkling of cheddar cheese and balsamic syrup Roast vegetable tagine served with baby leaf and a cous cous salad “Hot Rock” Sirloin minute steak with garlic toast, tobacco onions and a pepper sauce (£2 supplement) Rosemary crusted escalope of pork with garlic crushed potatoes, bacon and leek cream Chicken Ballotine with herb roasted Comber potatoes with a rich thyme jus Local salmon and tiger prawn tagliatelle with Boursin cream sauce Braised lamb shoulder with balsamic shallots and sunblushed tomato mash Winter berry meringue drizzled with fresh redcurrant coulis White chocolate and raspberry brownie served with fresh cream Homemade raspberry cheesecake served with fresh cream and milk chocolate run out Triple chocolate fudge cake topped with chocolate fudge sauce and chocolate ice-cream Tiramisu served with brandy Crème Anglaise Available Saturday 14th February, 6pm &

https://www.pdf-archive.com/2015/02/11/mollys-valentinesmenu2015/

11/02/2015 www.pdf-archive.com

GotThymePassoverMenu 67%

PASSOVER MENU APRIL 2016 Orders must be placed by Sunday, April 17, 2016 by 3pm Potato Latkes Potatoes, Onions, Eggs $2.00 each GF, DF, NF, V Homemade Apple Sauce $9.95/lb GF, Vegan, NF, DF The Smokehouse of New York’s Norwegian Smoked Salmon, Pastrami Smoked Salmon, Gravlax, and Cucumber Whitefish Salad Market Price DF, GF, NF Homemade Charoset Apples, Walnuts, Cinnamon, Kosher Wine $13.95/lb DF, GF, Vegan First Cut Beef Brisket (whole or sliced) Carrots, Celery, Onions, Red Wine, tomatoes, prunes, apricots Homemade Beef Stock $25.95/lb DF, GF, NF Chopped Liver Chicken livers, onions, hardboiled eggs, port wine $16.95/lb GF, DF, NF Salmon – Grilled, Poached, or Honey-Baked Smoked Individual portions or whole sides $22.95/lb GF, DF, NF Homemade Matzoh Ball Soup Chicken stock, matzoh meal, eggs, carrots, dill (includes 3 matzoh balls per quart) $15.95/qt DF, NF Homemade Potato Kugel Potatoes, onions, eggs, seasonings $10.95/lb GF, DF, NF, V Lemon Thyme Roast Chicken Cut into quarters, white or dark meat $5.95 per piece GF, DF, NF Tsimmis Sweet Potatoes, Carrots, Butternut Squash, Parsnips, Raisins, Dried Apricots, Prunes, Brandy $16.95/lb GF, DF, NF, Vegan Sedar Plate Components Parsley, salted water, Horseradish, Haroset, lamb shank, roasted egg $20.00/plate Passover Paleo Blondies &

https://www.pdf-archive.com/2016/04/07/gotthymepassovermenu/

07/04/2016 www.pdf-archive.com

00 BU BURNCH MENU FINAL 67%

AED 450 TRINITY THE HUB, THE MALL - WTCAD (LEVEL 4) BU_BURNCH_MENU_FINAL.indd 2-3 02 666 8066 WWW.BUTRINITY.COM 11/24/16 3:22 PM TACOS Guacamole (v) Papa Chimichurri (V) SMASHED AVOCADO / SERRANO CHILI / TORTILLA CHIPS POTATO / CHILI FLAKES / CHIMICHURRI SAUCE CHICKEN AL PASTOR PINEAPPLE / ACHIOTE / ONION / CORIANDER BEEF WITH RAJAS SEA BREAM POBLANO CHILI/ ONION / TABASCO SEA BREAM / GUAJILLO / GARLIC / CORIANDER ANTICUCHOS CHICKEN NIKKEI BEEF TENDERLOIN FRESCA (V) PEAR / APPLE / TANGERINE / ALMONDS / HAZELNUTS / HIBISCUS / MIXED GREENS PATO LAMB RIBS CHICKEN BREAST VEGGIES VEGETABLES / THYME / WHITE PEPPER / GARLIC AREPAS DUCK / TOMATO / ONION PICANHA PESTO VEGGIES CHICKEN, GINGER / OYSTER SAUCE BLACK ANGUS BEEF / PANKA / CUMIN QUESO (v) CHORIZO MOZZARELLA / CORN / PICKLES BEEF CHORIZO / SOUR CREAM / POTATO Design your own Ceviche or Tiradito 1˚ Step PROTEIN WHITE RICE MUSHROOMS CORN ON THE COB FRENCH FRIES TUNA SHRIMP SEA BASS CALAMARI 2˚ Step SAUCE TIGER MILK HABANERO YELLOW AJÍ PONZU TAMARIND &

https://www.pdf-archive.com/2016/11/29/00-bu-burnch-menu-final/

29/11/2016 www.pdf-archive.com

Valentine's Day Menu 67%

FEBRUARY 14TH, 2017 First Course KABOCHA SQUASH SOUP Toasted Pumpkin Seeds | Pomegranate | Crème Fraiche CHILLED LOBSTER SALAD Warm Polenta Cake | Shaved Fennel | Watercress | Pomegranate Orange | Citrus Vinaigrette GRILLED PEAR SALAD Treviso | Kale | Crispy Prosciutto | Bucheron Goat Cheese Stone Ground Mustard Dressing | Toasted Walnuts Entrées VEGETABLE GALETTE Ricotta Goat Cheese | Buttered Leeks | Organic Squash | Honey Thyme | Arugula Radish Salad ROSEMARY GRILLED VEAL CHOP White Bean Porcini Cassoulet | Arugula Port Pomegranate Demi Glace GRILLED COLORADO LAMB Artichoke | Caper | Olive | New Potato | Truffled Parsley Salad Lamb Jus STUFFED DOVER SOLE Jumbo Lump Crab | Asparagus | Sauce Béarnaise Intermezzo TARRAGON HIBISCUS GRANITA Dessert Sampler FLOURLESS CHOCOLATE CAKE Macerated Berries | Grand Marnier Cream WHITE CHOCOLATE MILLE-FEUILLE Organic Raspberries PROFITEROLE Vanilla Gelato | Valrhona Ganache $85 Per Person | Plus Tax &

https://www.pdf-archive.com/2017/01/30/valentine-s-day-menu/

30/01/2017 www.pdf-archive.com

OC Menu 2017 Food Station Buffet 67%

Thyme Succotash Baby Fingerling Potatoes Caramelized Shallots, Chives &

https://www.pdf-archive.com/2017/10/21/oc-menu-2017-food-station-buffet/

21/10/2017 www.pdf-archive.com

high fiber foods 67%

January 16, 2015 20:50 EST Fiber, total dietary(g) Value Per NDB_No Description 20015 Corn bran, crude 79.00 42281 Gums, seed gums (includes locust bean, guar) 77.30 11988 Fungi, Cloud ears, dried 70.10 02015 Spices, curry powder 53.20 02010 Spices, cinnamon, ground 53.10 08244 Cereals ready-to-eat, GENERAL MILLS, FIBER ONE Bran Cereal 47.50 02039 Spices, savory, ground 45.70 20077 Wheat bran, crude 42.80 02036 Spices, rosemary, dried 42.60 02027 Spices, oregano, dried 42.50 08005 Cereals ready-to-eat, KELLOGG, KELLOGG'S ALL-BRAN BRAN BUDS 42.50 02013 Spices, coriander seed 41.90 08363 Cereals ready-to-eat, SUN COUNTRY, KRETSCHMER Toasted Wheat Bran 41.30 02023 Spices, marjoram, dried 40.30 02038 Spices, sage, ground 40.30 02018 Spices, fennel seed 39.80 16055 Carob flour 39.80 08651 Cereals ready-to-eat, GENERAL MILLS, FIBER ONE 80 Calories, Honey Squares 38.50 02005 Spices, caraway seed 38.00 02003 Spices, basil, dried 37.70 14068 Beverages, KELLOGG'S SPECIAL K20, protein water mix 37.50 02042 Spices, thyme, dried 37.00 19165 Cocoa, dry powder, unsweetened 37.00 31019 Seaweed, Canadian Cultivated EMI-TSUNOMATA, dry 36.70 08669 Cereals ready-to-eat, GENERAL MILLS, FIBER ONE 80 Calories, Chocolate Squares 35.20 02028 Spices, paprika 34.90 02009 Spices, chili powder 34.80 12006 Seeds, chia seeds, dried 34.40 02011 Spices, cloves, ground 33.90 USDA National Nutrient Database for Standard Reference Release 27 January 16, 2015 20:50 EST Page 2 of 218 Fiber, total dietary(g) Value Per NDB_No Description 19860 Cocoa, dry powder, hi-fat or breakfast, processed with alkali 33.90 11625 Parsley, freeze-dried 32.70 02066 Spearmint, dried 29.80 19166 Cocoa, dry powder, unsweetened, processed with alkali 29.80 19859 Cocoa, dry powder, hi-fat or breakfast, plain 29.80 08001 Cereals ready-to-eat, KELLOGG, KELLOGG'S ALL-BRAN Original 29.30 11962 Peppers, hot chile, sun-dried 28.70 02006 Spices, cardamom 28.00 08611 Cereals ready-to-eat, KELLOGG's FIBERPLUS Cinnamon Oat Crunch 28.00 12220 Seeds, flaxseed 27.30 02031 Spices, pepper, red or cayenne 27.20 18375 Leavening agents, yeast, baker's, active dry 26.90 11982 Peppers, pasilla, dried 26.80 02029 Spices, parsley, dried 26.70 02004 Spices, bay leaf 26.30 02032 Spices, pepper, white 26.20 11615 Chives, freeze-dried 26.20 16135 Winged beans, mature seeds, raw 25.90 16067 Hyacinth beans, mature seeds, raw 25.60 16085 Peas, green, split, mature seeds, raw 25.50 02030 Spices, pepper, black 25.30 16022 Beans, french, mature seeds, raw 25.20 16047 Beans, yellow, mature seeds, raw 25.10 16052 Broadbeans (fava beans), mature seeds, raw 25.00 16027 Beans, kidney, all types, mature seeds, raw 24.90 16030 Beans, kidney, california red, mature seeds, raw 24.90 16035 Beans, kidney, royal red, mature seeds, raw 24.90 16045 Beans, small white, mature seeds, raw 24.90 16019 Beans, cranberry (roman), mature seeds, raw 24.70 02019 Spices, fenugreek seed 24.60 35203 Rose Hips, wild (Northern Plains Indians) 24.10 11432 Radishes, oriental, dried 23.90 20063 Rye flour, dark 23.80 11683 Carrot, dehydrated 23.60 14236 Coffee substitute, cereal grain beverage, powder 23.30 18226 Crackers, rye, wafers, plain 22.90 USDA National Nutrient Database for Standard Reference Release 27 January 16, 2015 20:50 EST Page 3 of 218 Fiber, total dietary(g) Value Per NDB_No Description 02043 Spices, turmeric, ground 22.70 25045 Formulated bar, high fiber, chewy, oats and chocolate 22.50 08688 Cereals, QUAKER, Instant Oatmeal, Cinnamon Swirl, high fiber 22.30 08390 Cereals ready-to-eat, KASHI GOOD FRIENDS 21.70 02001 Spices, allspice, ground 21.60 11978 Peppers, ancho, dried 21.60 11634 Peppers, sweet, green, freeze-dried 21.30 11931 Peppers, sweet, red, freeze-dried 21.30 02016 Spices, dill seed 21.10 20060 Rice bran, crude 21.00 18227 Crackers, rye, wafers, seasoned 20.90 02025 Spices, nutmeg, ground 20.80 16074 Lima beans, thin seeded (baby), mature seeds, raw 20.60 35183 Corn, dried, yellow (Northern Plains Indians) 20.50 08435 Cereals ready-to-eat, UNCLE SAM CEREAL 20.30 02022 Spices, mace, ground 20.20 16024 Beans, great northern, mature seeds, raw 20.20 08393 Cereals ready-to-eat, KASHI GOLEAN 20.10 19171 Cocoa, dry powder, unsweetened, HERSHEY'S European Style Cocoa 20.00 35204 Chokecherries, raw, pitted (Northern Plains Indians) 20.00 28220 MURRAY, SUGAR FREE, Chocolate Bites Cookies 19.60 02033 Spices, poppy seed 19.50 08598 Cereals ready-to-eat, GENERAL MILLS, FIBER ONE, HONEY CLUSTERS 19.20 35232 Wocas, dried seeds, Oregon, yellow pond lily (Klamath) 19.20 08596 Cereals ready-to-eat, GENERAL MILLS, FIBER ONE, Caramel Delight 19.10 16071 Lima beans, large, mature seeds, raw 19.00 08608 Cereals ready-to-eat, KASHI Berry Blossom 18.90 16076 Lupins, mature seeds, raw 18.90 02073 PACE, Dry Taco Seasoning Mix 18.80 08562 Cereals, KASHI GO LEAN Hot Cereal, Creamy TRULY VANILLA, dry 18.50 08657 Cereals ready-to-eat, BARBARA'S PUFFINS, original 18.50 12163 Seeds, pumpkin and squash seeds, whole, roasted, without salt 18.40 12663 Seeds, pumpkin and squash seeds, whole, roasted, with salt added 18.40 08029 Cereals ready-to-eat, POST Bran Flakes 18.30 16083 Mungo beans, mature seeds, raw 18.30 08599 Cereals ready-to-eat, GENERAL MILLS, FIBER ONE, RAISIN BRAN CLUSTERS 18.20 USDA National Nutrient Database for Standard Reference Release 27 January 16, 2015 20:50 EST Page 4 of 218 Fiber, total dietary(g) Value Per NDB_No Description 08668 Cereals ready-to-eat, GENERAL MILLS, FIBER ONE, Nutty Clusters &

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Summer 2016 Party Menus 67%

Bay Leaves Thyme Broth ~ Strawberry Plate Tartlet, Sorbet &

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Newsletter 09.08 66%

Sour Cippolini 1lb Cippolini Onion 2 T Balsamic Vinegar 2 T Butter 1 tsp Honey Several Sprigs Fresh Thyme Salt Pepper Olive Oil Bring a large pot of water to a boil.

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