Greek salad

Chapter 1: Introduction of Chimney’s Steakhouse 1.1 Background of Chimney’s Steakhouse & Location The group has chosen Chimney's Steakhouse for this assignment. The restaurant is surrounded by the historical heritage of the City and located in the heart of the old town of Lucerne. It is just 10 minutes walking distance away from Lucerne train station. In the fall of 2011 the restaurant started serving high quality of meat. Customers can find U.S. rib eye or T-bone steak, beef wellington,

The objective of this project was to cook, and serve lobster utilizing a method, which was given, to prepare the lobster as well as a recipe for the lobster. In addition to this we also needed to create rice pilaf, asparagus, and a vinaigrette salad using the various ingredients provided to us. This project is supposed to give us our first glimpse into implementing our newly found skills from Culinary class into our cooking lifestyle at home. To begin, I par-boiled my lobster on high for the allotted

CASTILIAN GARLIC SOUP SOPA DE AJO CASTELLANA SERVES 4 Any rhapsodies made about soup’s economy, warmth, and filling properties seem specifically aimed at sopa de ajo castellana. This soup takes its name from the cen- tral heartland of Spain, where it is a hugely popular dish. While some call it simply sopa castellana, others refer to it as sopa de ajo, literally “soup of garlic.” This is a basic, classic version, though I have found many variations while traveling the back roads of Castilla

thing I have done to improve my cardiovascular fitness rating, is yoga, twice a day. The last step I have taken for improvement is I eat at least two salads a day and I drink mainly water. With eating the two salads a day I make sure to cut out my snacking on things like candy. I also make sure to get plenty of veggies in my salad and I have changed my salad to a light dressing. The change I feel inside is incredible and it helps me to stay positive with my fitness. In the future I would like to be able

One place I visit frequently that makes me joyous is the kitchen at my job. The greatest and most pleasurable items here include a grill and griddle, a prep-table, a freezer, along with a walk-in cooler. I would have no choice other than to say that this particular kitchen produces me to savor this kitchen due to all the exotic gadgets used to cook an amazing meal at anytime, day or night, breakfast or supper. The kitchen is like a long skinny rectangle with enough room for nearly two people to stand

on that one right now, that’s deserves special attention] “if you’re not on the radio you don’t exist” and things like women are the tomatoes. Before I really start I gotta say - hmmm….you want us to look at radio like a salad. Okay, Mr. Hill, I say let’s do that! I want a salad bar, a ginormous one with different leafy greens, fresh

Place in the oven at 350 degrees Fahrenheit and bake for about 6-8 minutes, or until the cheese has melted and the tortilla looks crispy. 3. Tuna Pita Serving size: 1 pita| Yield: 1 serving Ingredients 1 whole wheat pita 1 can tuna 2 tbsp Italian salad dressing Shredded lettuce 2-3 cherry tomatoes 3-4 slices cucumber

dining area 19 tables were occupied and there were approximately 20 to 25 customers seated at the bar Once seated the investigator noted the table top and place settings. The table was set for two with a votive, wine menu, salt and pepper shakers, salad forks, dinner forks, steak knives and black linen napkins. The flatware, linens and table were pristine. Immediately after being seated at 1:20 PM a tall male 6.2”, wearing a uniform, white shirt, black trousers, vest and shoes, with dark brown/black

Roast Quail Stuffed Roasted quail, stuffed with wild rice, pate de foie gras, mushrooms, herbs, and brandy, and served with grappa and white wine sauce. Grilled Vegetables Red new potatoes, onions, carrots, eggplant, zucchini, and squash. Green Salad Coffee, Tea, or Chai Sample Indian Banquet Menu Appetizers Shrimp Fritters with tomato relish Cheese Platter and Fresh Breads Samosas with tamarind sauce Entrée – Mixed Grill Indian Lamb & Beef Kebab, Tandoori Chicken Tikka

Can you freeze chicken salad? Even one with Mayonnaise? Chicken salad is a must-have dish at every party; whether it’s breakfast, lunch, dinner, tea time, or any other meal, chicken salad is bound to make an appearance in one form or another. So, it makes sense that, instead of making this salad every time, you just make a batch and freeze it so you can use it whenever you want. Furthermore, being able to freeze chicken salad means you don’t have to cram your refrigerator full every time you have