Sentences with phrase «served at the kitchen»

Hungry Jack Beef and Biscuits Casserole The hearty dish can be served at the kitchen table or, for school, put a hot pack in an insulated lunch box so it will stay warm.

She cooked them a lamb - and - apricot tagine and served it at her kitchen table.

Not exact matches

Featuring two kitchens that can feed up to 100 people at a time, the gourmet food served is far from the fare served on standard airliners.

Serving a meal at a local soup kitchen can open children's eyes to the human needs that exist right in their own backyard.

Last year, 55,000 free breakfasts and lunches were served at its drop - in, 10,000 pounds of vegetables were grown in its gardens and greenhouse, and almost $ 2 - million worth of local food and products were sold at a weekly farmers» market held at the Stop's Wychwood Barns location, a singular complex comprised of greenhouse, gardens, kitchen and classroom.

Chipotle already serves margaritas at select locations, including its test kitchen in New York City.

The dishes are announced, a ticket is hung at one end of the long plating table, and the order is noted on a whiteboard that serves as a quick visual reference for the status not only of the kitchen but also the dining room.

Business Insider tried the chain's original queso at Chipotle's test kitchen, which also serves other test items, including new salads and margaritas.

Stewart's keynote address at the Super Kitchen event, which served as an introduction of her brand to Chinese consumers, was live - streamed on the Tmall mobile app and Alibaba - owned online video hub Youku.com.

Willing to debate biblical inerrancy for weeks at a time but unwilling to serve at a soup kitchen one day a month is bullshit.

Her parents left the table, seated atramp at the kitchen table, and personally served him a fine meal on china plates.

You can serve at a soup kitchen, participate in a citywide clean - up day or even volunteer at a rescue mission.

Who cares if you never clean your own kitchen at home, but if you try to run a restaurant where you are serving people from a filthy kitchen the health inspector will shut you down.

He proposes to the small group that shows up for the first meeting that once a week they serve meals at a soup kitchen.

They had groups that served down at the local soup kitchen, and a few radical souls who hand out tracts on the street corners downtown.

Here at One Dish Kitchen, you will find familiar and new recipe ideas that have been developed and tested so they offer exactly what you want in single - serving sizes.

It's a little counter-intuitive because you have to heat up the kitchen roasting the tomatoes, which stinks in the middle of summer, and it's also best served at room temperature.

For a list of baking dishes we use at One Dish Kitchen for our single serving recipes, visit our store page.

Here at One Dish Kitchen, we have created several single serving meal plans.

We each got to make our own pie (with ample help) and then we delivered them all to our local Salvation Army kitchen so that they could be served at their annual Thanksgiving dinner.

They have also attracted a bit of a cult following over at Post Punk Kitchen, the creators of this meaty serve of goodness.

Serve it warm with dessert at your next dinner party and your guests will think you slaved in the kitchen for hours making this special treat for them.

Savory Spinach Crepes with Sautéed Mushrooms, serves 3 - 4 adapted from Green Kitchen at Home Crepe batter 3/4 cup / 112 g buckwheat flour 3/4 cup / 112 g garbanzo or garfava flour 6 Tbs.

When I want to serve them for company, I use a fig balsamic from St. Helena Kitchens — it's worth searching for at Dean and Deluca!

If you use your broiler instead of a handheld kitchen torch (available at kitchen stores), be sure to let the crust cool thoroughly to crisp up before serving.

The dish has extra-special karma because we first made it at Miriam's Kitchen http://www.miriamskitchen.org/, where volunteers cook & serve home - made breakfast from (mostly) donated produce.

I'm always surprised at how many compliments I get when I serve up a steaming seasonal crumble, and they barely require any kind of kitchen - wit!

The kitchen, at such times, is, of course, a sight, much as at a swell reception, when «refreshments» are served.

Austin Gresham will serve as the executive chef and will oversee culinary development at both The Kitchen and The Kitchen Counter.

-LSB-...] I found another recipe by Christal at The Nutritionist in the Kitchen who serves up energy bars using the pumpkin puree that you might otherwise just toss in the garbage -LSB-...]

Dosa Kitchen shows you how to make this favorite comfort food at home with a master batter, plus 50 recipes for fillings, chutneys, and even cocktails to serve alongside.

-LSB-...] from Food Bloggers: At Kalyn's Kitchen - Perfect Guacamole with Red Onion Lime, Chiles Black Bean Dip (serve with gluten - free chips) at Pinch My Salt Vegan Vegetable Enchiladas from I Am Gluten - Free -LSB-..At Kalyn's Kitchen - Perfect Guacamole with Red Onion Lime, Chiles Black Bean Dip (serve with gluten - free chips) at Pinch My Salt Vegan Vegetable Enchiladas from I Am Gluten - Free -LSB-..at Pinch My Salt Vegan Vegetable Enchiladas from I Am Gluten - Free -LSB-...]

Remove the turkey to a rimmed baking sheet or a serving platter, cover with foil and then a damp kitchen towel, and allow to rest for at least 30 minutes.

It was day 3 serving as the kitchen manager at a 10 day Vipassana meditation course over the holidays.

He managed the ACF's Culinary Team USA 2016 and served as captain in 2012 of the ACF Culinary National Team USA, earning a silver medal in the hot - food kitchen and a silver medal in the cold - food presentation at the 23rd Internationale Kochkunst Ausstellung International Culinary Exhibition (commonly known as the «culinary Olympics») in Erfurt, Germany.

Two bloggers, Judy Lyness of Two Broads Abroad and Erika Penzer Kerekes of In Erika's Kitchen, developed and served nine new mouth - watering Idaho ® potato recipes to the 22 guests at this invite - only event.

Sodexo is committed to playing a role in achieving this goal and is redoubling our efforts to eliminate food waste at every client site we serve through programs that focus on raising awareness and influencing the behaviors of our customers and employees; continuously improving our back - of - house processes and upgrading equipment in the kitchen; measuring our impact; and sharing our expertise with our clients and external industry partners to drive fundamental change on the issue of food waste.

This dish is a little more rustic than what is served at True Food Kitchen, but the flavors are reminiscent and close enough to quell my cravings.

The blog recipes are interesting and beautiful and maybe even we all learn something new from them and occasionally slimmed down versions are served at my table but I'm going to try harder to share recipes with you that I (in real life) make often and I hope will actually inspire you to go into your kitchen and make them yourself too.

Certainly, if you're browsing the recipes here at One Dish Kitchen, you'll see mostly single serving recipes or recipes that will serve two people.

Visitors can also grab a meaty burger to go along with their brew at local eateries including 1909, with their famous 1909 Burger or Bison Burger made with a free - range patty, smoked applewood bacon, horseradish havarti, red onion, tomato, wild baby arugula, and garlic aioli; Cork Fire Kitchen's Chef's Grilled Burger with tomato, lettuce, pickles, onions, mayonnaise, choice of aged cheddar, swiss, or pepper jack cheese; Creekside Grille at Wilson Creek Winery serving the Creekside Burger made with natural ground chuck, lettuce, onion, cabernet vinegar pickles, fiscalini white cheddar, and house thousand island on a brioche bun; Crush & Brew, offering three varieties of sliders and full - size burgers (paired with must - indulge French fries) including the Crush Burger with red onion marmalade, brie, and Canadian bacon; E.A.T. Marketplace, serving burgers on Fridays including the EAT Burger made with grass - fed California beef, organic farm greens, fontina cheese, organic salad greens, and house pesto aioli; and the Tilted Kilt Pub & Eatery, serving up The Double D Burger, made with two deep - fried patties, applewood smoked bacon, cheddar cheese, Lilt Burner mayo, lettuce, and tomato.

Yes, when the destination is this hotel restaurant from chef Daniel Humm, who also oversees the kitchen at Eleven Madison Park, and the bird (which serves two) is roasted with truffles under its skin.

Executive Chef Sotero Gallegos at La Sardine (111 N. Carpenter, Chicago; 312-421-2800) is another veteran of the Ritz - Carlton kitchen, having served as Stegner's sous chef at The Dining Room.

Chef Palmer was so impressed with Purdy, he brought him to Las Vegas to open Aureole at Mandalay Bay and then serve as chef de cuisine at Dry Creek Kitchen in the Sonoma wine country.

Before joining the wine train, Young spent three years as an executive chef at PGA National Resort & Spa in Palm Beach, Florida, where he oversaw a kitchen staff of 75 cooks, five chefs and 90 stewards in a venue that included several dining rooms and served as host to one of the largest golf tournaments in the U.S..

À la carte is served only at the six - seat open - kitchen counter, and the menu changes so often that it's impossible to know what to expect.

Wahba also launched Julia's Kitchen, named after Julia Child, the fine dining room at COPIA: The American Center for Wine, Food and the Arts in Napa Valley, as well as served as general manager and sommelier of top - rated restaurant Sushi Ran in Sausalito, Calif..

We're especially enamored of the crispy, herby falafel served at London's Honey & Co. (Make that obsessed: Editors invented excuses to be in the test kitchen whenever they knew there was falafel being fried.)

Chef Backman brings 17 years of experience in some of Rhode Island's most celebrated kitchens, most recently, serving as executive chef at the Relais & Châteaux Weekapaug Inn in Weekapaug, Rhode Island.

She said, «I've learned so much from you about not really caring whether dinner is at 10:30 p.m.,» jokes DiPrima, who says it's completely okay to mingle with guests, go back to the kitchen, serve drinks, and continue prepping.