DOCSLIB.ORG

Adobado, 213 Adobo, 214 Alamo City Pot Roast, 150 Alamo Eggs, 40

Total Page：16

File Type：pdf, Size：1020Kb

Download full-text PDF Read full-text
Adobado, 213 Adobo, 214 Alamo City Pot Roast, 150 Alamo Eggs, 40 Index Adobado, 213 Cheddar Chicken Burritos, 102 Adobo, 214 Cheddar Cilantro Chicken, 174 Alamo City Pot Roast, 150 Cheese-and-Potato-Stuffed Poblanos, Alamo Eggs, 40 72 Apple Enchiladas, 225 Cheese Enchiladas, 140 Armadillo Biscuits, 212 Cheese Enchiladas Rancheros, 145 Avocado Margarita, 32 Cheesy Chicken Enchiladas, 141 Cheesy Chiles Cornbread, 208 Bacon Black-Eyed Peas, 72 Cheesy Chorizo Bean Dip, 19 Baked Chicken Tacos, 113 Cheesy Eggs olé, 43 Baked Zucchini Boats, 71 Chicken-Stuffed Poblanos, 182 Basic Black Beans, 88 Chicken and Bean Burritos, 103 Basic Cornbread, 207 Chicken and Black Bean Casserole, Beef ’n’ Black Bean Platter, 17 187 Beef Chimichangas, 15 Chicken and Corn Tortilla Casserole, Beef Enchiladas, 133 188 Beef Fajitas, 151 Chicken Black Bean Torta, 100 Beer ’n’ Black Bean Chili, 121 Chicken Cannellini Chili, 129 Beer Beans, 89 Chicken Cheddar Quesadillas, 105 Best Brisket, 149 Chicken Chilaquiles Casserole, 190 Black-Eyed Peas, 72 Chicken Chile Casserole, 189 Black-Eyed Pea Soup, 61 Chicken Chiles ’n’ Corn Soup, 63 Black Bean Burgers, 98 Chicken Chile Skins, 96 Black Bean Caviar, 18 Chicken Chili, 130 Black Bean Dip, 18 Chicken Chimichangas, 16 Black Bean Patties, 87 Chicken Chipotle Enchiladas, 142 Black Bean Potato Soup, 59 Chicken Chipotle Mole, 175 Black Bean Salsa, 216 Chicken Empanadas, 23 Black Bean Soup, 60 Chicken Enchiladas, 143 Black Bean Tortilla Bake, 154 Chicken Enchilada Soup, 67 Black Bean Tortilla lasagna, 86 Chicken Enchiladas Rancheras, 144 Blackened Chicken, 173 Chicken Fajitas, 193 Breakfast Bake, 47 Chicken Fiesta, 176 Breakfast Chile Relleno, 48 Chicken Pinto Soup, 64 Breakfast Tacos, 39 Chicken Quesadillas, 104 Broccoli Skins, 96 Chicken Salsa Chili, 126 Broiled Bean Sandwich, 100 Chicken Tortilla Chili, 126 Broiled Salsa Beans, 88 Chicken Tortilla Soup, 62 Brown Sugar Brownies, 234 Chicken Tostada, 116 Buñuelos, 226 Chicken Tostada Salad, 54 Chilaquiles Calabacitas, 76 Ceviche Salmon, 197 Chile Corn Casserole, 78 Charro Beans, 90 Chile Rellenos with Sauce, 74 fsa01e01-index.indd 238 1/13/2009 1:57:35 PM Index 239 Chili Burgers, 97 Easy Salsa omelet, 42 Chili Corn Chip Casserole, 155 Eggplant Casserole, 78 Chili Powder, 215 Eggs olé, 42 Chipotle-Bean Huevos Enchilada Stack, 136 Rancheros, 38 Enchiladas verdes, 146 Chipotle Chicken, 181 Enticing Enchiladas, 135 Chipotle Chicken Chili, 131 Chipotle Chicken Quesadillas, 106 Fabulous Flan, 227 Chipotle Mushrooms, 77 Family Style, 112 Chipotle Salmon, 198 Fiesta Beef Enchiladas, 137 Chipotle Salsa, 217 Flour Tortillas, 211 Chipotle Sauce, 218 Fredericksburg French Toast, 50 Chippy Cod, 200 Frozen Margarita Pie, 235 Chocolate-Kahlúa Flan, 229 Frozen Margaritas, 31 Chorizo Bean Dip, 20 Chorizo Bean Enchiladas, 138 Green Chile Chili, 124 Chorizo Calabacitas, 75 Green Chile Meatballs, 152 Chorizo Casserole, 166 Green Chile Pork Stew, 69 Chorizo Cheese Dip, 20 Green Salsa Pork, 168 Chorizo Chicken Casserole, 191 Grilled Chicken Quesadillas, 107 Chorizo Chicken Tacos, 114 Grilled Chicken Strip Salad, 53 Chorizo Chili, 127 Grilled Chicken Wrap, 53 Chorizo Crescents, 24 Guacamole, 25 Chorizo Enchiladas, 138 Guacamole Cheese Chips, 25 Chorizo Quiche, 51 Chorizo Scrambled Eggs, 41 Hacienda Halibut, 202 Chuckwagon Corn, 77 Horchata, 33 Churros, 226 Huevos Rancheros, 37 Cilantro Shrimp, 203 Cinnamon Café latte, 30 Jalapeño Chicken, 178 Cinnamon Hot Chocolate, 31 Jalapeño Cornbread, 209 Cool Kahlúa Coffee, 30 Jalapeño Sauce, 218 Corn and Beef Tacos, 111 Corn Chip Casserole, 155 Kahlúa Cheesecake, 230 Corn Chip Chili, 122 Kahlúa Coffee, 30 Corn Tortillas, 210 Kahlúa Cookies, 231 Corpus Christi Crab Cakes, 201 Cowboy Beans, 90 Limeade, 34 Creamy Chicken Enchiladas, 148 Creamy Salsa Soup, 66 Meaty Nachos, 27 Crockpot Chili, 123 Mexican-Style Mini Pizza, 118 Crunchy Chicken olé, 183 Mexican Brownies, 233 Cuban Flan Heroico, 228 Mexican Chicken Chops, 169 Cumin Chicken Fajitas, 194 Mexican Mocha, 29 Mexican Pork Chops, 169 Doritos® Chicken, 177 Mocha Coffee Cookies, 232 Doritos® Dish, 58 Monterey Pepper Jack Chicken, 179 Drunken Beans, 91 Nachos Grande, 26 Easy Chicken Enchiladas, 145 Easy Enchilada Soup, 66 Orange Roughy, 202 fsa01e01-index.indd 239 1/13/2009 1:57:35 PM 240 FOODS AND FLAVORS OF SAN ANTONIO Paseo Del Rio Chili, 128 Serrano-Stuffed Chicken, 186 Peasant Potatoes, 80 Serrano omelet, 45 Pecan Pie, 236 Serrano Sauce, 222 Peppered Pinto Beans, 92 Serrano Shrimp, 204 Perfect Pintos, 93 Seven-Layer Dip, 21 Picante Corn Chili, 122 Shredded Chicken Tacos, 114 Pico Chicken Salad, 55 Shredded Chicken Tomatillo Soup, 65 Pico de Gallo, 24 Shrimp with Chipotle Remoulade Pimiento Potatoes, 81 Sauce, 205 Pinto Chicken Chili, 132 Simply Salsa, 217 Pinto Chorizo Chili, 128 Slow-Simmered Chunky Chili, 125 Pinto Pork, 170 Slow Picante Soup, 67 Poblano Cheese Potatoes, 82 Smoked Mesquite Turkey Soup, 68 Poblano Chicken, 180 Soft Beef Tacos, 110 Poblano Hash and Eggs, 43 Sour Cream Beef Enchiladas, 110 Poblano Potatoes, 83 South of the Border Casserole, 157 Poblano Rice, 95 South of the Border Chicken Salad, 56 Poncho Baked Potato, 84 South of the Border Salad, 56 Pork and Peppers, 167 Southwest Cornbread, 210 Pork Burritos, 102 Southwestern Style, 202 Pork Enchiladas with Tomatillo Sauce, Southwest Seasonings, 215 139 Steak and Corn Tacos, 112 Pork Tenderloin with Greens and Stewed okra, 79 Black-Eyed Peas, 171 Strawberry Blossoms, 237 Pork Torta, 101 Stuffed Poblano Peppers, 159 Pork Tostadas, 117 Sunny-Side Eggs, 46 Queso Chili Dip, 21 Taco Pie, 164 Quickie Chicken Fajitas, 195 Taco Seasoning, 216 Quickie Pintos, 94 Tamale Meatloaf, 161 Quickie Quesadillas, 108 Tamale Pie, 162 Tejano Beef, 165 Ranchero Chicken, 184 Tender Tex-Mex Pork, 166 Ranchero Sauce, 219 Tequila Salmon, 199 Red Rice, 94 Tequila Sunrise, 35 Red Rice and Beans, 96 Terrific Taco Cups, 57 Refried Tortilla Casserole, 156 Terrific Tacos, 109 Rippin’ Good Round Steak, 153 Tex-Mex Bean Dip, 22 Roasted Poblano Sauce, 220 Tex-Mex Taco Pizza, 119 Tex-Mex Turkey Burgers, 99 Salmon with Chipotle Sauce, 200 Texas BBQ Sauce, 223 Salsa-Style Meatloaf, 160 Tomatillo Pork Stew, 65 Salsa Beef Stew, 158 Tomatillo Sauce, 223 Salsa Scrambled Eggs, 44 Top Tostadas, 118 San Antonio Chicken, 185 Tortilla Chili, 126 San Antonio Sauce 221 Tortilla Chip Chicken Casserole, 192 San Antonio Skins, 85 Turkey Tomorrow Tacos, 115 Sangria, 34 Saucy Beef Enchiladas, 134 Watermelon Aqua, 35 fsa01e01-index.indd 240 1/13/2009 1:57:35 PM.
Load more

Recommended publications
  • Garrett's Lunch Service 11:30Pm
    Garrett's Lunch Service 11:30pm - 12:45pm Garrett's Dinner Service 6:00pm - 7:15pm Date Monday, September 24, 2018 Date Tuesday, September 25, 2018 Class CUL 121 Modern Kitchen Class CUL 230 American Regional and Global Cuisines Menu Items Menu Items Appetizer Calamari w/ Remoulade Sauce and Bell Pepper Confit Appetizer 1 Pork Satay w/ Lemongrass & a Peanut Sauce Soup Tomato Soup w/ Cream and a Basil Oil Appetizer 2 Spring Roll w/ a Nuoc Cham Dipping Sauce Salad Garrett's Salad w/ a Shallot Vinaigrette Appetizer 3 Kachumber w/ Mixed Greens & a Spiced Lemon Dressing Sandwich Ham and Gruyere on Sourdough w/ Potato Chips Soup Indian Carrot & Split Yellow Pea Soup Entrée 1 Herb Chicken Breast w/ Rapini & Baby Potatoes Entrée 1 Mughlai Chicken w/ Basmati Rice & Peas Entrée 2 Pasta Primavera w/ House made Pasta Entrée 2 Saag Paneer w/ Cumin Scented Rice Signature Dessert That Chocolate Cake w/ Fudge Icing & Raspberry Sauce Entrée 3 Pad Thai w/ Shrimp, Egg & Bean Sprouts Dessert 2 Carrot Cake w/ a Cream Cheese Icing Entrée 4 Thai Style BBQ Chicken Gai Yang w/ Black Rice Dessert 3 Lemon Chess Pie w/ Whipped Cream Signature Dessert That Chocolate Cake w/ Fudge Icing & Raspberry Sauce Dessert 2 Pecan Pie w/ Whipped Cream Dessert 3 Carrot Cake w/ Cream Cheese Icing Garrett's Lunch Service 11:30am - 12:45pm Date Wednesday, September 26, 2018 Class CUL 120 Classical Kitchen Menu Items Appetizer Chicken Liver Pate w/ a Port Wine Gelee Soup French Onion Soup w/a Gruyere Cheese au Gratin Salad Salade Mimosa w/ a Red Wine Vinaigrette Entrée 1 Whitefish
    [Show full text]
  • Menu Planning & Meal Service Ideas Using USDA Foods
    Menu Planning & Meal Service Ideas Using USDA Foods Classic & New Ideas with a focus on High Inventory Items This institution is an equal opportunity provider. Florida Department of Agriculture and Consumer Services Menu Planning/Meal Service Ideas – Table of Contents BREAKFAST MENU LUNCH MENU DESSERTS/SOUPS/SAUCES COMPONENT ITEM # USDA FOODS ITEM PACK (Numbers correlate to recipes on the following pages) (Numbers correlate to recipes on the following pages) (Numbers correlate to recipes on the following pages) 110860 Strawberries 30# Frozen 5, 8, 10, 19, 20, 25, 33, 35, 49 5, 10, 19, 20, 26, 49 5, 10, 19, 20, 33, 35, 49 100243/ Blueberries 30#/24# Frozen 5, 8, 10, 19, 20, 22, 25, 33, 35, 49 5, 10, 19, 20, 22, 26, 35, 49 5, 10, 19, 20, 33, 35, 49 100242 100220 Peaches, Diced 6/#10 8, 20, 25, 36, 49 18, 20, 36, 49 18, 20, 36, 49 100206 Apples Slices 6/#10 3, 8, 30, 33, 54 3, 30, 50, 54 3, 30, 33, 50, 54 FRUIT 110541 Applesauce, Canned 6/#10 5, 19, 32, 36 5, 19, 32, 36 5, 19, 32, 36 110723 Cranberries, Dried 300/1.16oz 8, 49, 57 26, 40, 44, 49, 57, 59 49, 57 100225 Pears, Diced 6/#10 54, 57, 58 54, 58, 57, 59 54, 57, 58 100212 Mixed Fruit 6/#10 25, 53, 58 53, 58 58 110872 Cherries, Sweet 12/2.5# Frozen 8, 20, 49, 54 20, 49, 54, 59 20, 49, 54 DARK GREEN 110473 Broccoli, Frozen 30# 4, 6, 7, 39 100359 Black/Turtle Beans 6/#10 14, 24 13, 14, 16, 18, 55 16, 18 BEANS/PEAS 100370 Kidney Beans 6/#10 14 14, 16, 23, 55 16 (LEGUMES) 110362 Refried Beans 6/#10 17 2, 16, 17, 18, 31 16, 18 100348 Corn 30# Frozen 11 1, 2, 11, 12, 16, 18, 38, 43, 51, 56
    [Show full text]
  • Bean Recipes
    Beans This week we will be focusing on beans – another protein sources that can be easy on our budgets -and a bonus they also fall into the vegetable category! They’re convenient, versatile and lend themselves to many tasty dishes. Beans are a rich source of protein, fiber, vitamins and minerals. Replace some of the fat in baked goods, such as brownies, with mashed black beans. Beans can be added to casseroles or soups to add flavor, texture and more nutrients. Enchilada Casserole (as prepared in demo) Black Beans and Rice (as prepared in demo) Yogurt Parfait (as prepared in demo) Black Bean Burger Black Bean Quesadillas Chili Mac & Cheese Lentil Stew Roasted Sweet Potatoes & Lime Rice Bowl White Chili Cowboy Beans Italian Pasta Salad 3 Bean Salad Hummus Honey Cinnamon Roasted Chickpeas Black Bean Brownies Super Food – Beans Tips to Adding Beans to Your Diet Preparation and Cooking Tips for Beans Budget Tip of the Week – Tips on Buying Milk – Nonfat dry milk is the least expensive way to buy milk. When using it as a beverage, mix it several hours ahead and refrigerate so it can get cold before drinking. Buy fresh milk in large containers (gallon or 1/2 gallon). These generally cost less than quarts. Buy fat-free or lowfat milk to cut the amount of fat in your family’s meals. Enchilada Casserole (as prepared in demo) Ingredients 1 lb. Ground Beef (any ground meat will work) 1 can (15-16 oz) Kidney Beans, rinsed and drained 1 can (15-16 oz) Pinto Beans, rinsed and drained 1 cup Onion, chopped ½ cup Green Peppers, diced 2 medium Tomatoes, diced (or 1 – 15 oz can Diced Tomatoes) 1 10 oz can Enchilada Sauce 1/3 cup Water 1 tsp Chili Powder ½ tsp Cumin 2 cup Shredded Cheese (any will work) 6 Whole-Wheat or Flour Tortillas Instructions 1.
    [Show full text]
  • EVENT MENUS MASTER 2019 CS Full-DFW
    BREAKFAST CONTINENTAL BREAKFASTS PLATED BREAKFASTS THE EARLY RISER INDIVIDUALLY CRAFTED PLATED Selection of Orange Juice, Grapefruit Juice, Apple Juice BREAKFAST and Tomato Juice Orange Juice Freshly Baked Danish, Croissants, Bagels, Blueberry, Banana Nut and Raisin Bran Muffins First Course (Select One) Served with Butter, Preserves and Cream Cheese Mixed Berry Granola Parfait Freshly Brewed Coffee, Decaffeinated Coffee and Teas Overnight Oats: Oats, Almond Milk, Fresh Berries Seasonal Melon Display (GF) THE AMERICAN CONTINENTAL Second Course (Select One) Selection of Orange Juice, Grapefruit Juice, Apple Juice Cage-Free Eggs, Crispy Bacon, Skillet Roasted Potatoes and Tomato Juice (GF) Market Style Seasonal Fruit and Berries (GF) Brioche French Toast; Vanilla Infused French Toast, Pork Freshly Baked Danish, Croissants, Bagels, Blueberry, Sausage Links, Maple Syrup Banana Nut and Raisin Bran Muffins Egg White Frittata; Spinach, Roasted Tomato, Avocado, Served with Butter, Preserves and Cream Cheese Turkey Sausage, Skillet Potatoes (GF) Freshly Brewed Coffee, Decaffeinated Coffee and Teas Freshly Brewed Coffee, Decaffeinated Coffee and Teas Gluten Free Muffins and Bagels available upon BREAKFAST STATIONS request *One Chef Attendant Required per 75 Guests, Attendant Fee Applies ENHANCEMENTS (Sold individually on consumption or by the dozen) Protein Box OMELETTE STATION* Almond butter, Fuji Apple section, Quartered Hard cooked Egg, Cage Free Eggs, Egg Beaters, Egg Whites Grapes Smoked Applewood Bacon, Diced Ham, Sausage, Grilled Plated
    [Show full text]
  • USDA Foods &You Today
    USDA Foods & You Today Presented By: Malissa Marsden THANK YOU SPONSORS! C H A M P I O N S S U P P O R T E R S B O O S T E R S October Week of Training USDA FOODS &YOU TODAY October Week of Training DISCLOSURES • Malissa Marsden, SNS • Consultant to two Agricultural Marketing Boards • American Egg Board • Mushroom Council • [email protected] • @MalissaMarsden • 815-751-7445 MY SOURCES • Social Media • Group Pages • School Nutrition Pages • Twitter, FB and Instagram • Industry Ads/Promotion • SN Magazine October Week of Training KEY TAKEAWAYS • What to do about menus (which require planning and forecasting) when we cannot forecast • USDA Foods & You, Today: what is working for some • Create safe menus while facing pandemic shortages by seeing how popular and local foods can be versatile and support your program • Using what is in inventory at your State Warehouse October Week of Training ISSUES ALL ARE FACING TODAY • Distributors full of unused produces, bulk USDA Foods and commercial goods • So no new slots for all the new IW • Trucks are being cancelled or delayed • Bids and procurement did not foresee 2020 • 24 named storms, wildfires, tornados hence emergency feeding • High cost of all goods, availability of goods • Operating multiple meal programs at one time MENU FATIGUE • Repeat favorites but not identical • “Same chicken sandwich every Monday since first grade” • Quote from 16 yr. old • Not even any sauce • Rename and Reframe • Change it up while using in house ingredients • Taste it Tuesday and Fearless Friday: introduce new foods and flavors October Week of Training CREATING A CREATIVE MENU TODAY • Use “In Season” reports from suppliers or • Provides variety google • Provides all forms of fruits and vegetables • The cheaper the produce the better it is.
    [Show full text]
  • Serve More Dry Beans and Peas for Healthier School Meals
    Just the Facts! Serve More Dry Beans and Peas for Healthier School Meals KEY ISSUES: e know beans are good for us, but many people don’t realize Whow delicious they taste! Beans are an inexpensive protein Beans and peas (legumes) option that can boost the nutritional content of school meals. are an excellent source of Beans are versatile, too. Whether served as a vegetarian option or fiber, which helps children feel full longer. As part of an served with meats, poultry, fish, or cheese, beans complement the overall healthy diet, beans meal. Find creative ways to add more beans to school meals! For and peas help to lower the example, try savory pinto beans and salsa in a chef salad, or add risk of heart disease. red beans to a whole-grain rice pilaf! Beans and peas: Dry beans and peas are mature forms of legumes, which are plants ● are excellent sources of that have pods with rows of seeds inside. Some popular varieties plant protein. include pinto beans, kidney beans, black beans, lentils, split peas, ● provide other nutrients and garbanzo beans (chickpeas). Keep in mind that some beans such as iron, potassium, and peas, such as green beans, string beans, green peas, snap folate, and zinc. peas, and baby green lima beans, are not considered dry beans or ● are naturally low in fat peas. and sodium. Easy ways to follow the 2010 ● have no saturated fat or Dietary Guidelines for cholesterol. Americans The meal patterns require schools to offer foods from Recipe for Success the beans and peas (legumes) Choose the easiest form! Use canned, precooked beans to simplify vegetable subgroup to all recipes (no soaking needed) and reduce cooking times.
    [Show full text]
  • Institute of Agricultural Research and Training Obafemi Awolowo University, Moor Plantation, Ibadan
    PROCEEDINGS OF THE 3RD ANNUAL CONFERENCE OF THE SOCIETY FOR UNDERUTILIZED LEGUMES (SUL) THEME: UNRAVELING THE HISTORIC VALUES AND PROMOTION OF UNDERUTILIZED LEGUMES FOR ENHANCED PRODUCTION, NUTRITION AND VALUE ADDITION INSTITUTE OF AGRICULTURAL RESEARCH AND TRAINING OBAFEMI AWOLOWO UNIVERSITY, MOOR PLANTATION, IBADAN IBADAN 2019 9TH - 11TH JULY, 2019 Edited by: Prof. S. A. Olakojo, Prof. L. B. Taiwo, Dr. (Mrs) B. Makanjuola and Mrs. O. A. Agbeleye © 2019 SOCIETY FOR UNDERUTILIZED LEGUMES (SUL) Proceedings of the 3rd Annual Conference of the Society for Underutilised Legumes (SUL) 2019 TABLE OF CONTENTS Page Conference Registration (Non-members) .. .. i - v LOC for the Third Annual Conference of the Society .. vi Forward .. .. .. .. vii Acknowledgments .. .. .. viii President’s Welcome Address .. .. .. ix - xi Speech delivered by the Chairman LOC .. .. xii - xiii A Keynote Address .. .. .. xiv - xxix Lead Paper Presentation: By Prof. Kehinde Taiwo .. 1 - 24 Lead Paper Presentation: By Prof. M. O. Atayese .. 25 - 32 BIOTECHNOLOGY AND GENETIC IMPROVEMENT 33 Response of Chickpea (Cicer arietinum I).) varieties to different weed management regimes at ringim, Jigawa State, Nigeria. Ali S, Mohammed L., Shehu, S.M. Muhammad A.A., Jahun A.H., Fagam A. S., Aliyu M., Abubakar M.A., and Isyaku, M. S. 34 - 39 Cowpea Wild Relatives: New source for cowpea aphid (Aphis craccivora) Resistance Gene Nwosu D. J., Falusi A. O., Gana A.S., Olayemi I. K., Aladele S.E., Daudu O.A.Y and Olubiyi M. R. 40 - 49 Diversity of Legumes Native to Nigeria Nwankwo O. E and Nnamani C. V. .. .. 50 - 56 Genetic diversity of Bambara Groundnut genotypes (Vigna subterranea (L.) Verdc.) revealed by SSR markers Mohammed S.
    [Show full text]
  • Picnics & Onsite Grills
    Picnics PICK YOUR We bring the grill. You relax and enjoy your party like a guest! Entrée Choices Salads, Sides & Desserts | choose 4 Chicken Cold Sides Marinated Grilled Chicken Breasts - lemon herb, BBQ, Potato Salad honeybird, tequila lime, or citrus Cole Slaw Smoked BBQ Chicken Quarters Macaroni Salad Chicken Kebobs with fresh veggies | add $2.15 per person Italian Pasta Salad Smoked BBQ Chicken Quarters - bone in Veggie Pasta Salad Beef Fresh Fruit Salad Black Angus Beef Burgers & All Beef Hot Dogs Bacon Broccoli & Cauliflower Salad | add $1.25 per person Smoked Brisket - smoked, served with side sauces Garden Salad - with ranch dressing Beef Kebobs - with fresh veggies | add $2.15 per person Veggies & Dip Beef Tenderloin | market price Potato Chips & Dip NY Strips | market price Superfoods Kale Salad | add $1.10 per person Rib Eye Steak | market price Corn & Cucumber Picnic Salad Prime Rib - with horseradish sauce | market price Zoodle Salad with Citrus Vinaigrette | add $1.25 per person Watermelon Mint Salad Pork Sliced Watermelon BBQ Ribs Kielbasa Hot Sides Brats Mac & Cheese Pulled Pork - smoked, served with side sauces Cowboy Beans - with brisket ends Molasses Baked Beans Vegetarian/Vegan Refried Beans Beyond Burgers | add $1.25 per piece Red Beans & Rice Marinated Portabella Mushrooms Corn on the Cob BBQ Jackfruit Dessert Black Bean Burgers - contains egg Assorted Cookies Assorted Brownies Pricing Guidelines Rice Krispy Treats Guest Count 1 Entree 2 Entree Texas Sheet Cake 50-299 $14.50 per guest $16.75 per guest Fruit Cobbler | add $1.50 per person 300 or more $13.75 per guest $16 per guest Beverage Choices Fine Points Prices are based on a minimum of 50 guests and includes up to Iced Tea - with lemons and sugar 1.5 hours of serve time (additional hours billed at $40 per hour /per Sweet Tea - with lemons staff.) Please add a 20% operations fee and 6% sales tax.
    [Show full text]
  • Happy Herbivore Cookbooks: Master Table of Contents
    Happy Herbivore Cookbooks: Master Table of Contents 1,2,3... 2-Ingredient Cookies — HHHG, page 160 2-Layer Tacos — HHC, page 100 5-Spice Harmony Bowl — HHC, page 122 A Adobo Tostados — HHHG, page 76 African Delight — HHA, page 106 African Jollof — HHA, page 129 African Kale and Yam Soup — HHC, page 64 AJ’s Pico De Gallo — HHA, page 202 AJ’s Vegan Parmesan — HHLL, page 271; HHHG, page 172 Almond Cookies — HHA, page 148 Aloo Gobi — HHA, page 109 Aloo Matar — HHA, page 102 Andrea’s Puttanesca — EHH, page 201 Andrea’s Salt and Vinegar Potatoes — HHA, page 69 Andrea’s Tofu Fries — EHH, page 236 Anise Cookies — HHA, page 149; HHHG, pages 42-43 Apple Charoset — HHHG, page 38 Apple Crisp Muffins — HHC, page 40 Apple Fritter Cups — EHH, page 248 Apple Jack Shake — HHHG, page 155 Aqua Fresca — HHA, page 218 Arroz Amarillo — EHH, page 162 Artisan Pizza — HHHG, pages 169-170 Asian Orange Kale Salad — HHLL, page 179 Asian Rice Bowl — HHLL, page 88 Asparagus Casserole — HHHG, page 19 Asparagus Quiche — HHA, page 162 Aztec Corn Soup — HHC, page 61 B Back to School–PG&J Oatmeal — HHHG, page 114 Bacon Bits — HHC, page 137; HHA, page 246; HHHG, page 62 Baked Beans — HHC, page 199; HHHG, pages 135-136 Baked Corn Chips — HHHG, page 68 Baked Chimichangas — HHC, page 101 Baked Mac Bites — HHHG, pages 52-53 Baked Onion Rings — HHC, page 176; HHHG, page 77 Baked Potato Samosas — HHLL, page 210 Baked Shells and Cheese — HHC, page 156 1 Happy Herbivore Cookbooks: Master Table of Contents Baked Tofu Parmesan — HHC, page 139 Baked Ziti — HHC, page 162 Balsamic Braised
    [Show full text]
  • The Legume Family
    KNOW YOUR 1 of 4 LEGUMES The legume family (plants that produce their seeds in a pod and sometimes have the ability to fix nitrogen from the atmosphere into the soil) is big and badass, and includes beans, peas, and lentils. These foods have been on our plates for thousands of years as one of the first cultivated crops, domesticated around 7,000 years ago according to By Roxanne Webber Photographs by Chris Rochelle the Northarvest Bean Growers Association. They’re low in fat, cholesterol-free, cheap, and a good source of protein (Images not actual size) and fiber, and there is a huge variety to choose from. Here’s a snapshot of what’s out there; some of these legumes are common, others less so. For the hard-to-find beans, we went to Steve Sando, founder of Rancho Gordo bean company in Napa, California. Mayacoba Yellow Indian Vaquero This small bean has a very Woman Sando believes this medium- thin skin and a meaty interior. This is a fast-growing, sized, thin-skinned chili bean is Sando swears it has a chicken incredibly creamy, small bean a mix of the Anasazi and pinto flavor when you cook it simply that keeps its shape during beans. When cooked, it loses with a vegetable mirepoix, and cooking like a black bean and its white spots and creates he says it makes one of the can sub for black beans. an inky pot liquor. It’s not best refried beans out there. superdense but won’t fall apart when stewed. Know Your Legumes 2 of 4 Silvia Flor San Franciscano Cargamanto de Junio Sando imports these beans Cranberry This is a classic Central from a small farmer in Hidalgo, A variety of cranberry bean Mexican bean, great for Mexico, but believes they are from Colombia, with a thinner cowboy beans or any kind of nearly identical to another skin than the more common Texas-style ranch beans.
    [Show full text]
  • Acknowledgements 23 Forward 25 Ingredients 29 in the Kitchen 61
    Acknowledgements 23 Dedication 23 Forward 25 A Celebration of Cooking 25 Ingredients 29 Know Your Ingredients 29 About Beef 31 About Chiles 31 About Coffee 33 About MSG 35 About Onions 36 About Pepper 36 About Potatoes 37 About Fish and Shellfish 38 About Salt 39 About Vanilla 39 Saba and Balsamic 41 Hams and Salumi 41 Homemade Chili Powder 43 Important Cheeses 43 Olive Oil 52 Other Oils 52 Spices and Herbs 53 In the Kitchen 61 Accoutrements of the Kitchen 61 Baby Food 62 Cooking for Many 63 Garnishing Food 65 Rendering Fresh Lard 66 Safe Food Preparation 67 Shopping for Good Food 70 Sticky Bits and Marinades 74 Useful Information about Cooking 76 Using a Timer - Probe Thermometer 77 About Braising 77 About Roasting 78 Fine Dining Like Royalty 80 Generations of Passionate Home Cooking 3 Menus 81 A Fine Southern Meal 81 A Light Summer Menu 81 Broiled Fish Dinner 81 Easter Dinner Menu 81 Festive Menu One 81 Chinese Night 82 Christmas Day Menu 82 A Tradition German Dinner Menu 83 A Down South American Dinner Menu 83 Dim Sum 83 Festive Dinner Two 84 Graduation Night Menu 84 Ham Dinner Menu 84 Holiday Brunch 85 Festive Menu Five for the Meat Lover 85 Festive Menu Six, Roast Leg of Lamb 85 Festive Menu Eight Hearty Winter Night 86 Festive Menu Nine Salmon Steaks 86 Thanksgiving or any Special Turkey Day Menu 86 Wine Lover’s Menu 1 87 German Sausage with Kraut Menu 87 I Must Be Nuts Menu 87 Company 1 Menu 88 Company 2 Menu 88 Easy Guest Menu 88 Mexican Dinner for Company 88 Romantic Menu for a Special Occasion or Good Friends 89 Thai Menu 89
    [Show full text]
  • Full Catalog
    KKiittcchheenn WWiinnddooww ® for the passionate cook . and those who aspire to be Cooking Class Schedule – August-October 2014 COOKING CLASSES BY DATE a series of sauces to dress the steak, including DIJON COMPOUND BUTTER, AUGUST BLUE CHEESE COMPOUND BUTTER, TARRAGON & SHALLOT SABAYON, Fundamentals of Pizza: From Thin to Thick and PEPPERCORN-COGNAC CREAM. Finally, you’ll end the night with a For dinner, breakfast or a midnight snack – pizza is the perfect food. And while light dessert of STRAWBERRIES WITH AGED BALSAMIC. many of us rely on the convenience of take-out or delivery, there’s nothing Daniel Darvell & Doug Huemoeller | Participation | $89 quite like an artisan-style pizza made by hand. And you’d be surprised at how #140811A – Monday, August 11 | 6:00 p.m. – 9:30 p.m. easy pizza is to make. Join Chef Royal Dahlstrom for a hands-on class that will teach you the fundamentals of delicious home-baked pizza. You’ll begin Thai Barbecue with the foundation for every good pizza – the crust. Royal will walk you Grilling is one of the oldest cooking methods, so it’s no surprise that just about through the techniques for a successful dough, how to fashion that dough into every country around the world has its own take on open-fire cuisine, and Thailand three types of crust, and how to finish each crust for a perfect pizza every time. is no exception. Chef Joe Hatch-Surisook, popular instructor and owner of Sen Yai On the menu: CRISPY FLATBREAD PIZZA, with a white-garlic sauce, grilled Sen Lek, is here to explain the ins and outs of Thai-style grilling, from the street chicken, goat cheese and arugula over an authentic Neapolitan-style crust; foods of Bangkok to home-cooking dishes that marry the smoky flavor of the grill HAND-TOSSED PIZZA with a tender, chewy crust, topped with FRESH MOZ - and the rich flavor profile of traditional Thai cuisine.
    [Show full text]