Week of November 11 Through November 15

Total Page:16

File Type:pdf, Size:1020Kb

Week of November 11 Through November 15 WEEK OF NOVEMBER 11 THROUGH NOVEMBER 15 BREAKFAST MENU ITEMS OFFERED DAILY ROLLS, BAGELS, BIALEYS EGGS (SCRAMBLED, FRIED, OMELETS) HOME FRIES BREAKFAST MEATS—SAUSAGE, TURKEY AND BACON OATMEAL WITH CONDIMENTS WEDNESDAY NOVEMBER 13 INTERNATIONAL DAY -- THAI FRIDAY MONDY TUESDAY FOOD THURSDAY NOVEMBER NOVEMBER 11 NOVEMBER 12 NOVEMBER 14 15 ENTREES BARBECUED BEEF TERIYAKI PAD THAI CHICKEN CHICKEN ROAST CHICKEN PICATTA TURKEY BREADED FRIED FISH YIM SIAM WITH HERB-CRUSTED GRILLED FLOUNDER SHRIMP FLOUNDER SALMON PENNE ALA TORTELLINI DUCK PINEAPPLE BOW TIE PASTA MACARONI VODKA ALFREDO CURRY WITH AND CHEESE BOLOGNESE SAUCE BUTTERNUT TOM YUM SOUP GARDEN SOUP LENTIL SOUP SQUASH SOUP VEGETABLE MINESTRONE MANHATTAN ITALIAN SAUSAGE CHICKEN NOODLE CHICKEN WITH CLAM CHOWDER SOUP ORZO BEEF BARLEY STIR FRIED SIDES STRING BEANS HONEY BALSAMIC SWEET CORN IN MIXED ALMANDINE CREAMED ROASTED BUTTER VEGETABLE SPINACH BRUSSEL SPROUTS ROASTED SWEET ROASTED MASHED POTATOES POTATOES VEGETABLES BOILED POTATO POTATOES SPANISH RICE WHITE RICE RICE AND PEAS RICE PILAF BROWN RICE HEART CHICKEN WITH CHICKEN FAJITAS BLACK BEAN CHILI TUNA ON HEALTHY GARDEN WHOLE WHEAT MENU VEGETALBE BREAD BEEF FAJITAS MAC CAFÉ WEDNESDAY MONDAY NOVEMBER 13 THURSDAY FRIDAY NOVEMBER TUESDAY INTERNATIONAL NOVEMBER NOVEMBER 11 NOVEMBER 12 DAY –THAI FOOD 14 15 BARBECUED BEEF TERIYAKI PAD THAI CHICKEN CHICKEN closed CHICKEN PICATTA SPANISH RICE WHITE RICE YIM SIAM WITH RICE PILAF ***DAILY*** SHRIMP STRING BEANS GARDEN ALMANDINE CREAM SPINACH TOM YUM SOUP VEGETABLE BEEF WITH ***MENU** GARLIC BEEF WITH RIB WITH BLACK BEEF WITH SAUCE SCALLION BEAN SAUCE MUSHROOM CURRIED LENTIL SOUP CREAM OF GARDEN CAULIFLOWER BROCCOLI VEGETABLE LENTIL SOUP SOUP PANDA HOUSE CHINESE FOOD MONDAY WEDNESDAY THURSDAY FRIDAY NOVEMBER TUESDAY NOVEMBER 13 NOVEMBER NOVEMBER 11 NOVEMBER 12 14 15 CHICKEN SWEET AND WITH STRING ORANGE CHICKEN WITH CURRY SOUR BEAN CHICKEN CASHEW NUT CHICKEN CHICKEN VEGETABLE BEAN CURD EGG FOO FRIED CHEESE SAUTEED WITH MIXED ***DAILY*** YOUNG WONTON MA PO TO FU STRING BEAN VEGETABLE SHRIMP WITH SHRIMP LOW HOT & SPICY MIXED CURRY MEIN SHRIMP BUTTER SHRIMP VEGETABLE SHRIMP MENU BEEF WITH BEEF WITH RIB WITH BLACK BEEF WITH PEPPER ****** BROCCOLI SCALLION BEAN SAUCE MUSHROOM STEAK FRIED FLAT CHICKEN FRIED SHRIMP MEI FRIED NOODLE RICE THAI FRIED RICE FUN WONTON WE SERVE KOSHER SANDWICHES, ASSORTED KOSHER SALADS AND HALAL FOOD .
Recommended publications
  • Instruction Manual Instruction Piezas De Repuesto Se Pueden Encontrar En Línea
    1 www.AromaCo.com/Support . ARC-687D-1NG found online. Visit online. found replacement parts can be be can parts replacement questions and even even and questions Manual de instrucciones Answers to many common common many to Answers La arrocera favorita de los Estados Unidos Arrocera y vaporera 1-800-276-6286 . ¿Preguntas o dudas acerca Call us toll-free at toll-free us Call de su arrocera? experts are happy to help. to happy are experts Antes de regresar a la tienda... Aromas customer service service customer Aromas Nos expertos de servicio al cliente Before returning to the store... the to returning Before estará encantado de ayudarle. Llámenos al número gratuito a about your rice cooker? rice your about 1-800-276-6286. Questions or concerns concerns or Questions Americas Favorite Rice Cooker Rice Favorite Americas Rice Cooker & Food Steamer Food & Cooker Rice Las respuestas a muchas preguntas comunes e incluso Instruction Manual Instruction piezas de repuesto se pueden encontrar en línea. Visita: www.AromaCo.com/Support. ARC-687D-1NG 54 Todos los derechos reservados. derechos los Todos ©2012 Aroma Housewares Company Housewares Aroma ©2012 www.AromaCo.com 1-800-276-6286 U.S.A. San Diego, CA 92121 CA Diego, San 6469 Flanders Drive Flanders 6469 Aroma Housewares Co. Housewares Aroma Congratulations on your purchase of the Aroma® 14-Cup Digital Rice Cooker. In no time at all, youll be making fantastic, restaurant-quality rice at the touch of a button! Por: Publicada Whether long, medium or short grain, this cooker is specially calibrated to prepare all varieties of rice, including tough-to-cook whole grain brown rice, to uffy perfection.
    [Show full text]
  • 2021 United Way Cookbook Index
    Index Ahi Carpaccio ........................................................................................... 1 Almond Graham Crackers .................................................................... 121 Aunty Elaine’s Magic Jello .................................................................... 122 Baby Arugula and Watermelon Summer Salad ...................................... 21 Baked Chicken ....................................................................................... 55 Baked Shoyu Chicken ............................................................................ 56 Baked Spaghetti ..................................................................................... 57 Baked Sushi ........................................................................................... 22 Baked Tofu.............................................................................................. 59 Baked Tofu (Ornish Friendly) .................................................................. 58 Balsamic Glaze..................................................................................... 148 Banana Bread....................................................................................... 123 Banana Muffins with Fancy Topping ..................................................... 124 BBQ Hamburger Patties ......................................................................... 60 Beef or Chicken Broccoli ........................................................................ 61 Beef Stew ..............................................................................................
    [Show full text]
  • Sudestada-ALL-Menu-2.Pdf
    est. 2019 ALL DAY MENU #SudestadaJakarta BIENVENIDO A SUDESTADA JAKARTA Welcome to SUDESTADA JAKARTA, a specialty Argentinian Grill, Bar and Cafe inspired by the vivacious Latin culture. SUDESTADA /su.des.ta.da/ (n.) “powerful wind, particularly the cool strong breeze before a mighty storm” is regarded as an auspicious name in Argentinian culture that brings good luck. Bringing vibrant Argentinian charm to Jakarta’s Aer a taste of our honest cuisine and being culinary scene, Sudestada's guests can expect a immersed in the enchanting neoclassical wholesome and authentic dining experience. ambiance, the wines and the culture, you may Under the helm of our well-seasoned executive come as a guest, but you will leave as el amigo. chef, Victor Taborda, an Argentine native with his team of experienced cooks, their passion and Buen provecho, hope create a new benchmark for Latin culinary oerings, taking them to new heights with contemporary touches that translates from the Enjoy�Your�Meal! plate to your palate. @sudestadajakarta 1 Chef Victor is an Argentinian native of Neuquen, a beautiful town on northern Patagonia. Spent his childhood helping out in his father’s steakhouse has allowed Victor to absorb the concepts of Argentinian Asado by blood. He shares his profound love for his country and its remarkable cuisine to a wider audience who are constantly hungry for food and authentic experiences, Jakarta and beyond. Chef Victor Taborda Argentinian Style Pizzas PIZZAS ARGENTINAS NAPOLITANA Tomatoes, oregano, green olives ..................... 140 PEPPERONI Beef pepperoni .................................................. 150 MORRONES Y JAMON Red bell peppers and ham ................... 170 MOZZARELLA Tomato sauce and olives ...............................
    [Show full text]
  • Crisostomo-Main Menu.Pdf
    APPETIZERS Protacio’s Pride 345 Baked New Zealand mussels with garlic and cheese Bagumbayan Lechon 295 Lechon kawali chips with liver sauce and spicy vinegar dip Kinilaw ni Custodio 295 Kinilaw na tuna with gata HOUSE SPECIAL KIDS LOVE IT! ALL PRICES ARE 12% VAT INCLUSIVE AND SUBJECTIVE TO 10% SERVICE CHARGE Tinapa ni Tiburcio 200 310 Smoked milkfish with salted egg Caracol Ginataang kuhol with kangkong wrapped in crispy lumpia wrapper Tarsilo Squid al Jillo 310 Sautéed baby squid in olive oil with chili and garlic HOUSE SPECIAL KIDS LOVE IT! ALL PRICES ARE 12% VAT INCLUSIVE AND SUBJECTIVE TO 10% SERVICE CHARGE Calamares ni Tales 325 Fried baby squid with garlic mayo dip and sweet chili sauce Mang Pablo 385 Crispy beef tapa Paulita 175 Mangga at singkamas with bagoong Macaraig 255 Bituka ng manok AVAILABLE IN CLASSIC OR SPICY Bolas de Fuego 255 Deep-fried fish and squid balls with garlic vinegar, sweet chili, and fish ball sauce HOUSE SPECIAL KIDS LOVE IT! ALL PRICES ARE 12% VAT INCLUSIVE AND SUBJECTIVE TO 10% SERVICE CHARGE Lourdes 275 Deep-fried baby crabs SEASONAL Sinuglaw Tarsilo 335 Kinilaw na tuna with grilled liempo Lucas 375 Chicharon bulaklak at balat ng baboy SIZZLING Joaquin 625 Tender beef bulalo with mushroom gravy Sisig Linares 250 Classic sizzling pork sisig WITH EGG 285 Victoria 450 Setas Salpicao 225 Sizzling salmon belly with sampalok sauce Sizzling button mushroom sautéed in garlic and olive oil KIDS LOVE IT! ALL PRICES ARE 12% VAT INCLUSIVE AND SUBJECTIVE TO 10% SERVICE CHARGE Carriedo 385 Sautéed shrimp gambas cooked
    [Show full text]
  • Don't Miss This Soups
    Week of July 26 Monday – Friday Breakfast 7:30 am – 9:30 am Lunch 11:30 am – 1:30 pm butcher and baker: cuban, ham, roast pork, swiss, pickle, mustard on telera or grilled eggplant, hummus, spinach, tomato on ciabatta don't miss this masala: (H) chicken achari or aloo gobi, daal soup, basmati rice, naan Monday zen: shrimp lo mein or vegetable option with wok tossed vegetables weekly salad specials: southwest chicken, romaine, pico de gallo, black beans, corn, flame: chile verde slow braised pork, refried beans, kim’s spanish rice or plant-based shredded jack cheese, chipotle option ranch dressing butcher and baker: cuban, ham, roast pork, swiss, pickle, mustard on telera or grilled eggplant, hummus, spinach, tomato on ciabatta mixed greens, sun-dried tomato, quinoa, basil, heirloom tomato, cucumber, balsamic vinaigrette Tuesday zen: beef with tomato & egg or plant-based option mixed vegetables & brown rice butcher and baker: cuban, ham, roast pork, swiss, pickle, mustard on telera or grilled eggplant, hummus, spinach, tomato on ciabatta masala: (H) chicken biryani or vegetable biryani with riata zen: sam’s braised beef or plant-based option with mixed vegetables & jasmine rice Wednesday Soups flame: pizza your choice of bbq (H) chicken, onion, jalapeno or pepperoni or monday vegetable with peppers, mushroom, tomato, onion tomato basil sausage potato & kale butcher and baker: cuban, ham, roast pork, swiss, pickle, mustard on telera or grilled tuesday eggplant, hummus, spinach, tomato on ciabatta carrot ginger (H)chicken hot & sour Thursday masala: shrimp aloo curry or mattar paneer, basmati rice, daal & naan wednesday vegetarian minestrone split pea & ham butcher and baker: cuban, ham, roast pork, swiss, pickle, mustard on telera or grilled eggplant, hummus, spinach, tomato on ciabatta thursday (H) chicken orzo masala: (H) chicken paratha wrap or paneer wrap with daal soup cream of cauliflower zen: honey soy salmon or organic tofu with wok tossed vegetables & pineapple Friday friday cashew rice clam chowder vegetarian chili A.J.
    [Show full text]
  • One Pot Recipes
    Girl Scouts of Greater Los Angeles Sep 2012 1 Girl Scouts of Greater Los Angeles TABLE OF CONTENTS COOKING PROGRESSION ............................................................................................ 1 ONE POT RECIPES ....................................................................................................... 2 Main Dishes .................................................................................................................... 2 Arroz Con Pollo (Chicken with Rice) ............................................................................ 2 Beef Skillet Supper ...................................................................................................... 2 Camp Chili ................................................................................................................... 2 Camper‟s Chicken n‟ Dumplings .................................................................................. 3 Campfire Stew ............................................................................................................. 3 Captain‟s Specialty ...................................................................................................... 3 Casualty, Casualty, or Mess ........................................................................................ 3 Catastrophe ............................................................................................................. 3 Mess .......................................................................................................................
    [Show full text]
  • Page 1 DOCUMENT RESUME ED 335 965 FL 019 564 AUTHOR
    DOCUMENT RESUME ED 335 965 FL 019 564 AUTHOR Riego de Rios, Maria Isabelita TITLE A Composite Dictionary of Philippine Creole Spanish (PCS). INSTITUTION Linguistic Society of the Philippines, Manila.; Summer Inst. of Linguistics, Manila (Philippines). REPORT NO ISBN-971-1059-09-6; ISSN-0116-0516 PUB DATE 89 NOTE 218p.; Dissertation, Ateneo de Manila University. The editor of "Studies in Philippine Linguistics" is Fe T. Otanes. The author is a Sister in the R.V.M. order. PUB TYPE Reference Materials - Vocabularies/Classifications/Dictionaries (134)-- Dissertations/Theses - Doctoral Dissertations (041) JOURNAL CIT Studies in Philippine Linguistics; v7 n2 1989 EDRS PRICE MF01/PC09 Plus Postage. DESCRIPTORS *Creoles; Dialect Studies; Dictionaries; English; Foreign Countries; *Language Classification; Language Research; *Language Variation; Linguistic Theory; *Spanish IDENTIFIERS *Cotabato Chabacano; *Philippines ABSTRACT This dictionary is a composite of four Philippine Creole Spanish dialects: Cotabato Chabacano and variants spoken in Ternate, Cavite City, and Zamboanga City. The volume contains 6,542 main lexical entries with corresponding entries with contrasting data from the three other variants. A concludins section summarizes findings of the dialect study that led to the dictionary's writing. Appended materials include a 99-item bibliography and materials related to the structural analysis of the dialects. An index also contains three alphabetical word lists of the variants. The research underlying the dictionary's construction is
    [Show full text]
  • Roline's Uniquely Filipino 2016 Menu
    *Seafood *Pork Variations of Filipino seafood cuisine Variations of Filipino pork cuisine Please feel free to request for a dish if not Please feel free to request for a dish if not present present Fried Tilapia **9.00 Crispy Pata 12.00+ Fried Bangus (Milk Fish) 11.00 Crispy golden brown pork leg with homemade Grilled Tilapia **9.00 vinaigrette sauce Grilled Bangus (Milk Fish) **15.00 Adobo 50.00 Bangus stuffed with tomatoes, onions and Pork slowly simmered in garlic sauce with bay ginger leaves Grilled Pampano **10.00 Sisig (Crispy Minced Pork) 65.00 Calamari 60.00 Minced pork with onions and special homemade Squid deep-fried to a crisp golden brown seasoning 2016 Pricing Crispy Bangus Sisig (Milk Fish) 60.00 Dinuguan (Black Pork Stew) 50.00 Flaked fish, minced onions, and special Pork cubes slow cooked in vinegar and garlic homemade seasoning Menudo 50.00 Roline’s Uniquely Filipino is family owned and Sweet and Sour Fish Fillet *60.00 Pork cubes in tomato based sauce with potatoes, Fish/shrimp in sweet and sour sauce, carrots, peas, carrots, and raisins operated. We are dedicated to making sure ginger, onions, and bell peppers Sweet BBQ 55.00 your catering needs are met and exceeded. Crispy Shrimp 60.00 Grilled pork marinated in homemade sweet bbq Our family provides full service catering to Shrimp fried to a crisp golden brown topped with sauce make your event easier and more convenient young onion and jalapeño (optional) BBQ w/ Tomatoes & Onions 55.00 Pork grilled to perfection for you. **Prices vary on seasonal ingredients Lechon
    [Show full text]
  • RICE COOKER Cookbook
    The RICE COOKER Cookbook Includes 10 uniquely created recipes for THE TENDERRENDER 2000 MODEL#GRC770 TABLE OF CONTENTS TABLE OF SALADS //// P. 4 - 5 faro Salad with Arugula Cranberries, Feta, and Walnuts / P. 7 Quinoa Tabbouleh Salad / P. 9 FISH AND MEAT DISHES //// P. 10 - 11 California Roll Sushi Bowl / P. 1 3 Jambalaya / P. 15 Paela / P. 17 VEGETARIAN DISHES //// P. 18 - 19 Brown Rice Pilaf /P. 21 Spanish Rice / P. 23 Vegetable Fried Rice / P. 25 Rice Cooker Steel Cut Oatmeal / P. 27 Steamer Edamame / P. 29 3 SALADS 5 SALADS Farro Salad with Arugula, Cranberries, Feta, & Walnuts SERVES 4 INGREDIENTS DIRECTIONS 1 cup pearled Italian farro Add the farro and water to your rice cooker, close the lid and 3 cups water press the white rice button. 3 cups baby arugula 3/4 cup crumbled feta cheese Once the farro has finished cooking, let cool for about 10 min- ½ cup dried cranberries utes and transfer to a large serving bowl. Add in the baby ½ cup toasted walnut halves and pieces, roughly arugula, feta cheese, dried cranberries and walnuts. Drizzle chopped the salad with extra virgin olive oil and lemon juice, season 1 ½ tablespoons extra virgin olive oil with salt and pepper and toss to coat. by Carla Cardello Juice from 1 lemon www.carlacardello.com Kosher salt and pepper to taste Serve the salad warm or chilled. 6 7 SALADS Quinoa Tabbouleh Salad SERVES 5-6 DIRECTIONS INGREDIENTS Add the quinoa and water to your rice cooker, close the lid and press the white rice button to begin cooking.
    [Show full text]
  • Spanish Rice
    Spanish Rice Side Dish/Grain HACCP Process #2- Same Day Service USDA Recipe #B170 50 Servings 100 Servings Ingredients Weight Measure Weight Measure Directions Fresh Cilantro 3 1/2 cups 1. Mince cilantro. Set aside 1/2 oz (about a scant Onion, coarsely chopped 1 qt + 3 1/2 cups cup) for step 12. Green pepper, coarsely chopped 2 lb 10 oz 1 qt + 3 1/4 cups 2. Place cilantro, onions, peppers, and garlic in Garlic cloves, coarsely chopped 4 each food processor. Blend ingredients until minced. Canola oil 1/4 c 3. Heat oil in a medium stock pot. Add onion Celery, minced 1 1/2c + 1Tbsp mixture. Cook, uncovered, over medium heat for 2 minutes. Corn, frozen 2lb 6 oz 1 Qt + 3 cups 4. Add celery, corn, salt, pepper and spices. Salt 1 Tbsp Continue cooking one additional minute stirring Ground black or white pepper 1 tsp 1 Tbsp + 1 tsp constantly. Chili powder 2 Tbsp + 2 tsp 5. Add beef broth, tomato paste, and diced Ground cumin 1 Tbsp + 1 tsp tomatoes to onion mixture. Bring to a boil. Paprika Onion 1 tsp Reduce heat to low and stir occasionally. Set powder Cinnamon 1 tsp aside for step 7. Garlic powder 2 tsp 6. Place 1 qt brown rice (1 lb 9 oz) in each steam Oregano Beef 2 tsp table pan (12"x20"x4") For 50 servings, use 2 broth, low-sodium Tomato 2 Qt pans. 7. paste, no-salt-added Diced 1 cup Pour 3 qt 3 cups beef broth mixture into each tomatoes, canned, no-salt-added, steam table pan.
    [Show full text]
  • A Taste of Spain: Paellas
    food and recipes A TASTE OF SPAIN: PAELLA ALL COUNTRIES HAVE THEIR SIGNATURE DISH. FOR SPAIN, THAT DISH IS PAELLA. WRITER/FOOD STYLIST JENNIFER CHANDLER PHOTOGRAPHER NATALIE ROOT For the seafood lover, try a paella full of your favorite fish and shellfish. local ingredients. On the coast, paellas garnished with seafoods were created. Inland, cooks used readily available chicken, pork and rabbit. Making a great paella is not intrinsically hard, but there a few key points to follow. First, you must have the right kind of pan. A true paella pan is a large, shallow, flat round pan. If you don’t own an authentic paella pan, use the most shallow, large (preferably round) pan you have. The next key is to have the right rice. Spanish rice is medium-grain, absorbs liquid very well and stays fairly firm in the cooking process. Italian Arborio rice is an acceptable substitute, but long-grain rices are not. Lastly, try to find a heat source that will heat the whole paella pan evenly. In Spain, paellas are often cooked outdoors on a grill or over a fire to solve this problem. Depending on the configuration of your stovetop, consider letting the pan straddle two burners and rotate the pan often. Some recipes recommend finishing the paella in the oven. Full of the bright color and traditional flavors of Spain, paella is sure to become a favorite. PAELLA DE MARISCO (Shellfish Paella) Adapted from The Taste of Spain by Xavier Domingo Serves 6 6 tbsp. olive oil 12 medium shrimp 1 large onion, peeled and chopped 2 medium tomatoes, peeled and chopped 8 cups water 1/2 lb.
    [Show full text]
  • Catering Guide
    CATERING GUIDE As we continue to expand our project portfolio, allowing more patrons to experience the distinct lifestyle we exude and provide, we launched our new events place in Power Plant Mall. With social gatherings and celebrations here and there, Rockwell understands that location and accessibility as well as a well-equipped venue is very important to each celebrant and his guests. Whether you are an individual, a family, a team, or a company, we’ve got you covered as your convenience and enjoyment is our top priority. With this, we introduce our newest event hall in the Rockwell Center – The Fifth by Rockwell. With over 1,000 sqm, we are ready to host your next milestones and celebrations with the aim of making your event-planning convenient and worry-free with premium facilities only The Fifth offers. Find out how you can make your next event memorable. Celebrate with us at The Fifth by Rockwell! Email Aly Ferrer at [email protected] for more information! MAKE EVERY CELEBRATION UNFORGETTABLE WITH DELECTABLE MEALS Events are all about creating delightful experiences for you and your guests, and what better way to do that than with great food! With quality and service in mind, The Fifth offers a fine selection of trusted accredited caterers to suit your taste preference. ACCREDITED CATERERS: Type of cuisine offered: International Bizu Private Caterer is an offshoot of the Bistro or Caf concept. It was created because of the demand of the customers to bring Bizu to their homes, event, and offices. The brand itself carries with it very powerful evocations of warmth and pleasantries brought about by Bizu's philosophy of Joie de Vivre.
    [Show full text]