DOCSLIB.ORG

Annual Recipe Index Volume VII: January/February to November/December 2008

Total Page：16

File Type：pdf, Size：1020Kb

Download full-text PDF Read full-text
Annual Recipe Index Volume VII: January/February to November/December 2008 Annual Recipe Index Volume VII: January/February to November/December 2008 APPETIZERS BUYER’S GUIDES (see also Uncorked ) French Silk Pie . s/o:84 Antipasto Plate (quick recipe idea) . m/j:97 Olive oil . s/o:106 Greek Yogurt Cheesecake with Chard & Feta Tart . j/f:69 Sugar substitutes . j/f:91 Ouzo-Poached Figs . s/o:63 Greek Fava with Grilled Squid . Pear, Apple & Cranberry Tarte Tatin . n/d:72 s/o:66 CHICKEN (see Main Dishes: Poultry ) Grissini . s/o:54 Pumpkin Coconut Tart . n/d:74 Roasted Beet Crostini . j/f:71 CONDIMENTS (see Marinades, Rubs & Spice Pudding & Soufflé pRoasted Eggplant & Feta Dip . s/o:64 Mixes; Sauces & Condiments ) Berry Pudding with Cream . m/j:86 Roasted Red Pepper & Feta Spread DESSERTS & TREATS pChocolate Soufflé . j/f:40 (quick recipe idea) . m/j:97 Cakes Toppings Salmon & Cucumber Mini Smørrebrød . Blueberry-Cinnamon Swirl (ice cream p m/j:84 Lemon Poppy-Seed Cake . m/j:60 Shrimp Mini Smørrebrød . stir-in) . j/a:86 p m/j:84 Pineapple-Coconut Layer Cake . j/f:81 Smoked Trout Salad with Herb & Cherry & White Chocolate Chunk p Chocolate Horseradish Dressing . m/a:70 (ice cream stir-in) . j/a:86 pChocolate Fondue . j/f:43 pSweet-and-Sour Fish Mini Smørrebrød . m/j:84 Chocolate Cookie & Walnut Crunch Chocolate Ice Cream . j/a:85 (ice cream stir-in) . pTuna-Stuffed Peppers . s/o:55 j/a:86 pChocolate Soufflé . j/f:40 pFresh Blackberry Sauce j/a:on card pp.34-35 BAKED GOODS & BREADS Chocolate Tart with Hazelnut Peach Freezer Jam . j/a:78 Shortbread Crust Cardamom-Crumb Coffee Cake . m/j:65 . n/d:70 pQuick Mixed Berry Topping . m/a:40 Dark Chocolate Florentines pCheddar Cornmeal Biscuits with Chives j/a:65 . n/d:90 pRhubarb-Vanilla Compote . m/a:40 French Silk Pie Easy Whole-Wheat Pizza Dough . j/a:71 . s/o:84 Strawberry-Chocolate (ice cream Griddle-Cooked Corn Flatbread . j/f:62 Lava Rocks . n/d:86 stir-in) . j/a:86 Grissini . s/o:54 Lusciously Nutty Holiday Logs . n/d:88 Toasted Coconut & Almond (ice cream pPear & Blue Cheese Flatbread . j/f:25 Whoopie Pies . j/a:84 stir-in) . j/a:86 Pineapple Coffee Cake Cookies . s/o:80 DIPS (see Appetizers & Snacks ) Pineapple Empanaditas . j/f:81 pAngel Delights . n/d:86 Dark Chocolate Florentines DRESSINGS (see Salad Dressings ) BEANS (see Side Dishes: Grains & Beans ) . n/d:90 Italian Hazelnut Cookies . s/o:58 DRINKS (see Beverages ) BEEF (see Main Dishes: Meat ) Lava Rocks . n/d:86 DUCK (see Main Dishes: Poultry ) Lusciously Nutty Holiday Logs BEVERAGES . n/d:88 Pineapple Coconut Bites pCampari, Grapefruit & Pomegranate . n/d:90 FISH (see Main Dishes: Fish & Seafood ) Cocktail . Whoopie Pies . m/j:65 j/a:84 GIFTS FROM THE KITCHEN Citrus Berry Smoothie . Yummy Molasses Crackles . n/d:86 p j/a:54 pBlueberry-Pecan Pancake Mix . n/d:96 Elderflower Sparklers . Frozen Desserts p m/j:83 pBlueberry-Pecan Pancakes . n/d:96 Haymaker’s Ginger Switchel . Chocolate Ice Cream . j/a:85 j/a:62 pIndian Spice Rub . n/d:96 Mango Lassi Smoothie . Chunky Peach Popsicles . j/a:81 p j/f:on card pp.72-73 Maple-Nut Granola . n/d:96 pGingersnap-Banana Frozen Yogurt . m/a:40 BISON (see Main Dishes: Meat ) pSpanish Rub . n/d:96 pPina Colada Yogurt Tuscan Spice Rub . n/d:96 BREAKFAST & BRUNCH Parfait . j/f:on card pp.24-25 p Apple Confit . j/f:75 Vanilla Bean Ice Cream . j/a:85 GRAINS (see Side Dishes: Grains & Beans ) Blueberry-Pecan Pancake Mix Fruit Desserts p . n/d:96 LAMB (see Main Dishes: Meat ) pBlueberry-Pecan Pancakes . n/d:96 Apple Confit . j/f:75 Cardamom-Crumb Coffee Cake . m/j:65 pChocolate Fondue . j/f:43 MAIN DISHES: FISH & SHELLFISH Cheesy Polenta & Egg Casserole . m/j:65 pCitrus-Infused Strawberries . m/a:40 Fish pCitrus Berry Smoothie . j/a:54 Dried Fruit Compote with Green Tea & pBaked Cod with Chorizo & White Beans . j/f:26 Lemon . Dried Fruit Compote with Green Tea & j/f:75 Caesar-Stuffed Artichokes . m/a:92 Lemon . j/f:75 Meringue-Topped Strawberries & Fish Couscous with Onion T’faya . s/o:74 Rhubarb . pEgg & Salmon Sandwich . j/a:53 m/j:66 pFragrant Fish Soup . m/a:67 Peach & Blueberry Cobbler . pMango Lassi Smoothie . j/f:on card pp.72-73 j/a:81 pGrilled Salmon Soft Tacos . m/a:52 Pineapple Empanaditas . Maple-Nut Granola . n/d:96 j/f:81 pGrilled Tuna with Olive Relish . m/j:57 Quick Mixed Berry Topping . Peanut Energy Bars . j/a:54 p m/a:40 Hanoi-Style Tuna Patty Salad . m/j:71 Rhubarb-Vanilla Compote . Pineapple Coffee Cake . s/o:80 p m/a:40 New World Gravlax . m/a:58 Strawberry-Rhubarb Strudel . pQuick Breakfast Tacos . m/j:53 m/j:42 Plank-Grilled Sweet Soy Salmon . m/a:56 Pies & Tarts Roasted Pepper & Goat Cheese Omelet pRoasted Halibut with Pickled Beets . m/j:84 (quick recipe idea) . m/j:97 Blueberry Tart with Walnut Crust . j/a:67 pSalmon Burgers with Green Goddess Chocolate Tart with Hazelnut Sauce . m/a:51 BURGERS (see Main Dishes: Sandwiches ) Shortbread Crust . n/d:70 pSalmon Pinwheels . s/o:28 K E = READY TO EAT IN 45 MINUTES OR LESS | Y p j/f=jan/feb, m/a=mar/apr, m/j=may/june, j/a=july/aug, s/o=sept/oct, n/d=nov/dec EATINGWELL . COM | ANNUAL RECIPE INDEX VOLUME VII : 2008 pSalmon with Pepita-Lime Butter . n/d:26 Turkish Lamb Pita Burgers . m/j:72 Spring Chicken & Blue Cheese Salad . m/a:67 pSalmon with Pepita-Lime Butter for Pork pStuffing-Topped Chicken . s/o:39 Two . n/d:26 pArtichoke-Scrambled Eggs Benedict . m/a:25 pTortilla Soup . s/o:38 pSkillet Tuna Noodle Casserole . m/a:28 pGrilled Pork Tenderloin & Apricot Salad . m/j:25 pWarm Winter Salad . n/d:32 pSmoked Trout Salad . s/o:42 Grilled Pork Tenderloin with Aquavit pWarm Winter Salad for Two . n/d:32 pSoutheast Asian-Inspired Salmon Soup . m/a:55 Seasonings . m/j:83 pWok-Seared Chicken & Vegetables . j/f:64 pSweet-and-Sour Fish . m/j:85 pNectarine & Prosciutto Grilled Pizza . j/a:71 Duck Seafood Pineapple & Ham Bread Soufflé . j/f:80 pDuck & Strawberry Salad with Rhubarb Crab Pilaf . m/a:76 Pork Chops with Peach Barbecue Sauce j/a:78 Dressing . m/j:40 Crab-Stuffed Artichokes . m/a:92 pPork Tenderloin with Roasted Grape Orange-Roasted Duck . n/d:58 Sauce pCurried Scallop-Apple Salad . s/o:22 . n/d:20 Game Birds Root Vegetable Stew with Herbed Jumbo Prawns & Balsamic-Orange Game Hens with Brussels Sprouts & Dumplings . Onions . m/j:92 n/d:81 Chestnuts . n/d:58 Spanish Pork Burgers . pLemon-Garlic Shrimp & Vegetables . m/a:22 m/j:77 Quail with Ginger-Cranberry Pilaf . n/d:62 pLinguine with Escarole & Shrimp . j/f:71 MAIN DISHES: PASTA Roasted Pheasant with Wheat Berry Salad . n/d:59 pNew England Clam Chowder . s/o:83 pAthenian Pasta Primavera . m/j:54 Sausage pNew England Fried Shrimp . m/j:30 pCheesy Chicken Pasta . n/d:31 pBBQ Baked Beans & Sausage . j/a:30 pSeafood Linguine . n/d:24 pChicken & Sun-Dried Tomato Orzo . m/a:25 Cheesy Polenta & Egg Casserole . pShrimp & Cheddar Grits . m/j:34 pChicken Piccata with Pasta & m/j:65 Dirty Rice . pShrimp Po’ Boy . m/j:32 Mushrooms . j/f:24 m/a:76 Kale, Sausage & Lentil Skillet Supper . pShrimp Saganaki . s/o:65 pLinguine with Escarole & Shrimp . j/f:71 j/f:68 Turkey pShrimp Veracruzana . m/j:32 pSeafood Linguine . n/d:24 Cheesy Chicken Pasta ( turkey variation ) pSpicy Thai Shrimp Salad . j/a:39 pSkillet Tuna Noodle Casserole . m/a:28 p n/d:31 Cream of Turkey & Wild Rice Soup pTomatillo Gazpacho . j/a:20 pSweet Potato & Red Pepper Pasta . s/o:24 p n/d:28 Crispy Turkey Tostadas . Tom Yum Soup with Pineapple p n/d:30 p . j/f:80 MAIN DISHES: PIZZA pHoney-Mustard Turkey Cutlets & MAIN DISHES: MEAT pBlack Bean Nacho Grilled Pizza . j/a:72 Potatoes . m/j:28 Beef Easy Whole-Wheat Pizza Dough . j/a:71 Lemon-Garlic Roast Turkey & White- pBeef & Bean Chile Verde . j/f:30 pEggplant Parmesan Grilled Pizza . j/a:71 Wine Gravy . n/d:62 Black Rice Curried Meatloaf . m/a:77 pGrilled Garden Pizza . j/a:75 Mozzarella-Stuffed Turkey Burgers . m/j:72 pCherry Burgers . m/a:86 pLahmahjoon Grilled Pizza . j/a:74 Pecan-Crusted Turkey Tenderloin with Grilled Peach Salsa . ..
Load more

Recommended publications
  • LUNCH MENU Soups, Salads & Starters Bermuda Fish Chowder
    LUNCH MENU Soups, Salads & Starters Bermuda Fish Chowder, Sherry Pepper & Black Rum 10 Classic Caesar, Romaine, Garlic Croutons, Shaved Parmesan 15 Garden Greens, Artisanal Greens, Cucumber, Mandarin Orange, Grape Tomato, Pepperoncini, Blue Cheese, Citrus Vinaigrette 15 (v/gf) * Add: Shrimp 10, Wahoo 12 or Chicken 7 Drunken Mussels, White Wine, Garlic, Lemon, Garlic Crostini 18 Nacho Basket, Cheddar, Guacamole, Sour Cream, Pico de Gallo, Jalapenos 21 (v) Off the Hook Tacos, Blackened Wahoo, Flour Tortilla, Avocado, Pickled Onion, Citrus Slaw, Marinated Tomato, Crème Fraiche 17 Tuckers Cross Wings, Portuguese Hot Sauce, Celery, Smokey Blue Cheese Dressing 16 (gf) Burgers & Sandwiches Steakhouse Burger, Angus Beef, Aged Cheddar, Applewood Bacon, Lettuce Tomato, Caramelized Onion Jam, Brioche Bun 19 Royston’s Grilled Fish, Lettuce, Tomato, Onion, Tartare Sauce, Toasted Raisin Bun 24 Backyard Rooster, Southern Fried Chicken, Hot Sauce, Pickled Onion, Lettuce, Tomato, Onion, Buttermilk Ranch, Brioche Bun 18 Falafel Burger, Crushed Avocado, Lettuce, Tomato, Onion, Coconut Tzatziki Sauce, Seeded Potato Bun 18 (v) Club Sandwich, Smoked Turkey, Fried Egg, Bacon, Gruyere, Lettuce, Tomato, Garlic Remoulade 18 All above items come with choice of Mixed Greens, French Fries or Sweet Potato Fries Gluten Free Bun available upon request Entrées Fried Fish Basket, Marinated Wahoo, Steak Fries, Coleslaw, Tartare Sauce 26 Bootlegger Pork Ribs, Aged Goslings’ Rum BBQ Sauce, Steak Fries, Coleslaw 24 Fettuccini Alfredo, Button Mushroom, Garlic Cream Sauce,
    [Show full text]
  • Ramen Noodles Ramen Noodles
    RamenRamen a series of simple recipes using canned foods NoodlesNoodles Pork and Beans Servings: 5 Ingredients: • 1 tablespoon olive oil • ½ cup onion, chopped • 1 teaspoon garlic powder • 4 cups water • 1 (15.5-ounce) can great northern beans, rinsed and drained • 2 packets ramen noodle, 1 seasoning packet needed *Pork ramen noodles are suggested for flavor. • 1 (12-ounce) can luncheon meat like Spam, diced • Salt and pepper to taste Directions: 1. In a pot over medium high heat cook onions and garlic in oil until soft, stirring often (approximately 2 minutes). 2. Add water, one seasoning packet, beans, and spam to pot and heat to boiling. 3. Reduce heat, add noodles, and cook until noodles are done (approximately 2 minutes). Add salt or pepper if desired. 4. Let cool slightly before serving. 5. Refrigerate leftovers immediately. Running out of Safety tip: money for food? • Use potholders when Contact your local food stamp office microwaving food to keep or go online to: from burning yourself. dss.mo.gov/fsd/fstamp. Chicken Alfredo with Broccoli Servings: 8 Ingredients: • 5 packages ramen noodles, without seasoning packages • 1 (10.75-ounce) can fat-free cream of mushroom soup, condensed • 1 (10.75-ounce) can reduced fat cheddar broccoli soup, condensed • 1 cup nonfat milk • 1 (10-ounce) can chunked chicken, drained • Salt and pepper to taste Directions: 1. Cook ramen noodles as directed by package without seasoning packets. Drain and set aside. 2. Mix remaining ingredients in a microwave-safe dish and heat until hot. 3. Stir ramen noodles into soup mixture and serve hot.
    [Show full text]
  • Download Ivar's Chowders Nutritional Information
    A Northwest Soup Tradition Widely recognized as one of the finest food purveyors in the country, Ivar’s Soup & Sauce Company produces top-quality seafood soups, and sauces at our state-of-the-art facility in Mukilteo, Washington. Our soup tradition began in 1938 when Ivar Haglund began making and selling his homemade clam chowder on the Seattle waterfront. Today, along with our original line of Ivar’s seafood soups and chowders, we produce a selection of original, non-seafood recipes and new classics. Ivar’s also develops custom soups for restaurants and food-service companies, and they’re all made with the same tradition of quality that has made us famous since 1938. Ivar’s Soup & Sauce Company • 11777 Cyrus Way, Mukilteo, WA 98275 • Ivars.com Alder Smoked Salmon Chowder RTH For more information please contact our sales department at 425 493 1402 Savor the irresistible flavor of wild Alaskan smoked salmon, blended with tender potatoes and vegetables in this rich and creamy chowder. Preparation time: 30 minutes Main Ingredients: Potatoes, smoked salmon, garlic, Distribution Item Number: onion, celery, spices, Parmesan and Romano cheese Manufacturers’ Code: 969 Shelf Life: Three months refrigerated or 18 months Contents: Four 4-pound pouches of soup, ready to use. frozen. Ivar’s Puget Sound Style Clam Chowder Available in concentrated and heat-and-serve versions, this distinctive Northwest-style chowder with a tantalizing hint of bacon is made with meaty clams harvested in the icy waters of the Atlantic Ocean. Preparation Time: 35 minutes Main Ingredients: Sea clams, potatoes, bacon, Distribution Item Number: onions, celery Loaded Baked Potato Soup RTH Manufacturers’ Code: concentrate 9571, heat-and-serve 952 Shelf Life: Three months refrigerated or 18 months frozen.
    [Show full text]
  • Soups & Stews Cookbook
    SOUPS & STEWS COOKBOOK *RECIPE LIST ONLY* ©Food Fare https://deborahotoole.com/FoodFare/ Please Note: This free document includes only a listing of all recipes contained in the Soups & Stews Cookbook. SOUPS & STEWS COOKBOOK RECIPE LIST Food Fare COMPLETE RECIPE INDEX Aash Rechte (Iranian Winter Noodle Soup) Adas Bsbaanegh (Lebanese Lentil & Spinach Soup) Albondigas (Mexican Meatball Soup) Almond Soup Artichoke & Mussel Bisque Artichoke Soup Artsoppa (Swedish Yellow Pea Soup) Avgolemono (Greek Egg-Lemon Soup) Bapalo (Omani Fish Soup) Bean & Bacon Soup Bizar a'Shuwa (Omani Spice Mix for Shurba) Blabarssoppa (Swedish Blueberry Soup) Broccoli & Mushroom Chowder Butternut-Squash Soup Cawl (Welsh Soup) Cawl Bara Lawr (Welsh Laver Soup) Cawl Mamgu (Welsh Leek Soup) Chicken & Vegetable Pasta Soup Chicken Broth Chicken Soup Chicken Soup with Kreplach (Jewish Chicken Soup with Dumplings) Chorba bil Matisha (Algerian Tomato Soup) Chrzan (Polish Beef & Horseradish Soup) Clam Chowder with Toasted Oyster Crackers Coffee Soup (Basque Sopa Kafea) Corn Chowder Cream of Celery Soup Cream of Fiddlehead Soup (Canada) Cream of Tomato Soup Creamy Asparagus Soup Creamy Cauliflower Soup Czerwony Barszcz (Polish Beet Soup; Borsch) Dashi (Japanese Kelp Stock) Dumpling Mushroom Soup Fah-Fah (Soupe Djiboutienne) Fasolada (Greek Bean Soup) Fisk och Paprikasoppa (Swedish Fish & Bell Pepper Soup) Frijoles en Charra (Mexican Bean Soup) Garlic-Potato Soup (Vegetarian) Garlic Soup Gazpacho (Spanish Cold Tomato & Vegetable Soup) 2 SOUPS & STEWS COOKBOOK RECIPE LIST Food
    [Show full text]
  • Catering Menu Dec 2016 Web.Pdf
    We Deliver An Authentic Pacific Northwest Experience How The Story Goes For All Of Your Catering Needs It was a chilly April morning in 2003 when Larry Mellum raised the big, First we eat. Then we do everything else. -M.F.K. Fisherin green garage door and opened his first chowder house in Pike Place • Business Meetings Market, located in a small, charming The Market café offers eight varieties • Management Sessions hole-in-the-wall that angled off the every day, while a second location at cobblestone alley. Inside, he perfected Pacific Place offers five daily varieties, • Parties & Celebrations small batches of fresh, briny comfort along with an expanded menu that • Staff Luncheons food with aromas that growing includes fish ’n chips, fish tacos, • Conferences crowds of customers lined up for every and premium beers. With so many morning. intriguing choices, visitors often SAVOR THE Our Clients Find Our Food and Service Exceptional With big wins at the Great Chowder begin their chowder adventure with a Cook-Off in Rhode Island, for the Sampler of four 5-oz. cups. FLAVOR! Traditional Clam Chowder and Seafood Every morning, when the big, green “Pike Place Chowder catering exceeded Bisque, Larry decided to create a variety door opens a new day, chowder lovers our expectations; their presentaton was of the best chowders he could dream from around the world are welcomed both functional and inviting, their service to the little hole-in-the-wall, now a was exceptional, and their food was up. With premium seafood, rich creamy beyond delicious. Not only would we broths and the amazing produce at Pike national First Place winner of major highly recommend Pike Place Chowder, Place Market, Larry filled his chowders competitions from coast-to-coast, we would do another event with them in with the freshest vegetables, spices, and listed in dozens of travel-and- a heartbeat!” - SARAH BRYDGES, Program and herbs – no compromises, ever.
    [Show full text]
  • KC Refrigerated Product List 10.1.19.Indd
    Created 3.11.09 One Color White REFRIGERATEDWhite: 0C 0M 0Y 0K COLLECTION Albondigas (Mexican Meatball Soup) Black Bean Soup Butternut Squash & Apple Soup 700856 700820 VN VG DF GF 700056 GF Savory meatballs, white rice and vibrant Slow-cooked black beans, red peppers, A blend of puréed butternut squash, onions tomatoes in a handcrafted chicken stock roasted sweet corn and diced green chilies and handcrafted stock with caramelized infused with traditional Mexican aromatics in a purée of vine-ripened tomatoes with a Granny Smith apples and a pinch of fresh and a touch of fresh lime juice. splash of fresh-squeezed orange juice. nutmeg. Angus Steak Chili with Beans Black Lentil & Roasted Garlic Dahl* Caribbean Jerk Chicken Soup 700095 DF GF 701762 VG GF 700708 DF GF Tender strips of seared Angus beef, green Black beluga lentils, sautéed onions, roasted Tender chicken, sweet potatoes, carrots peppers and red beans in slow-simmered garlic and ginger slow-simmered in a rich and tomatoes in a handcrafted chicken tomatoes with Southwestern spices. tomato broth, infused with warming spices, stock with white rice, red beans, traditional finished with butter and heavy cream. jerk seasoning and a hint of molasses. Beef Barley & Vegetable Soup Broccoli Cheddar Soup Carrot Ginger Soup 700023 700063 VG GF 700071 VN VG DF GF Seared strips of lean beef and pearl barley Delicately puréed broccoli and sautéed Sweet carrots puréed with fresh-squeezed with red peppers, mushrooms, peas, onions in a rich blend of extra sharp orange juice, hand-peeled ginger and tomatoes and green beans in a rich cheddar cheese and light cream with a sautéed onions with a touch of toasted beef stock.
    [Show full text]
  • DINING out What to Order When Dining Out…
    Eating Smart in Restaurants DINING OUT Plan Ahead § Phone ahead or review menu online to get an idea of the menu and their ability to accommodate your special requests. Upscale restaurants are usually more accommodating (but not always). § Consider requesting a 'doggy bag' at the time you place your order. Kitchen staff can box up half your meal before your meal is brought to you. The 'doggy bag' can be given to you as you leave. You can always order a salad and an extra side of vegetables if you do not feel it will be enough food). Order Wisely § Ask for grilled chicken or fish (brushed with a little olive oil), salad with olive oil and fresh lemon juice (or balsamic vinegar) on the side, two servings of vegetables (prepared with no butter or sauces), and rice pilaf or baked potato (no butter - instead 2 Tbsp. sour cream, chives, no bacon bits) § Ask questions - regarding how food is prepared, whether it comes with sauces. § Order one or two appetizers instead of main course (if they are healthier alternatives) § Order senior or junior portions if possible Avoid: Look For: Au gratin - means prepared with cheese Broiled, poached or roasted Stuffed - usually fat or oil is used to bind ingredients together Steamed, Barbequed Breaded - breading acts as a sponge for grease Au jus or 'in its own juice' Tempura or battered Tomato sauce Creamed, in cream sauce, in gravy Hollandaise or béarnaise sauces - made with butter & egg yolks Béchamel - made with butter and milk Sautéed, fried, crispy, basted, or pan-fried Casserole, pot pie or hash Ask For § Dressings, sauces, juices from cooking served on side § Soft margarine instead of butter, milk instead of cream § Baked potato rather than mashed potatoes or fries § Garden salad with olive oil and lemon juice on side rather than caesar, potato salad, pasta salad or coleslaw.
    [Show full text]
  • Raw Oyster Bar Appetizer Soup & Salad
    RAW OYSTER BAR EAST COAST OYSTERS: Are grown sub-tidally with smooth shells. The colder waters slow down the metabolism producing a crisp, smoother oyster. WEST COAST OYSTERS: Are inter-tidally grown. The rough fluted shells make for a plump meat with subtle mineral flavor. Served with homemade wasabi cocktail sauce & ponzu sauce (ask your server for daily selection). Half Dozen ~ $12.99 One Dozen ~ $25.99 APPETIZER Avocado Fries Gyoza Shumai w. Blue Cheese Edamame $4.25 Sushi Appetizer (5pcs of chef ‘ s choice) $8.49 Veggie Spring Roll $4.49 Sashimi Appetizer(7pcs of chef ‘ s choice) $8.99 Gyoza $4.99 Tuna Tartar $9.49 (Pan-fried pork & chicken dumpling) (chopped tuna/salmon/ or yellow tail on top of avocado, tomato, cucumber & fresh cilantro) Shumai (Steamed shrimp dumpling) $4.99 KK Stuffed Jalapeno $8.49 Avocado Fries w. Blue Cheese $4.99 (deep fried Jalapeno stuff w. Coconut Shrimp $6.99AA spicy tuna & cream cheese) Shrimp & Veggies Tempura $6.99 Spicy Tuna Cucumber Wrap $7.99 (spicy tuna, avocado, wrapped by cucumber, served Soft Shell Crab TempuraEE $7.49 with ponzu sauce, masago & green onion on top ) Rock Shrimp $7.99 Crab Tortilla Roll $7.49 (Fried breaded shrimp in the creamy mango chili sauce) (Crabmeat, avocado rolled in the tortilla E TT served with creamy balsamic) Amazing Calamari $7.99 (Fried panko calamari rings with sweet cilantro chili sauce) Beef & Scallion $8.99 (thinly sliced strip steak rolled withN green onion served with teriyaki sauce) N SamplerSS Plate $14.99 (shrimp shumai,edamame, amazing calamari & coconut
    [Show full text]
  • Soups of All Sorts
    FN-SSB.070 Soups of all sorts By Sandra Bastin, PhD, RDN, LD Extension Food and Nutrition Specialist There’s nothing quite as good on a cold winter day as a hot bowl of soup or a cool refreshing soup on a hot summer day. Soup and sandwich, soup and salad, Saturday lunch, Sunday supper, appetizer or main dish... soup can fill the bill. Whether you use garden-fresh, frozen or canned ingredients, soups offer economy and nutrition. Theoretically, a soup can be any combination of vegetables, meat or fish cooked in a liquid. It may be thick, like gumbo; thin, such as consommé; smooth, like a bisque; or chunky like chowder or bouillabaisse. Though most soups are hot, some like vichyssoise and many fruit-based soups are served chilled. Soups are often garnished with flavor enhancers such as croutons, grated cheese or sour cream. • A bisque is a thick, rich soup usually consisting ham, shrimp and crab, and vegetables like of pureed seafood and cream. Stock, broth, okra, tomatoes and onions. The dish blends bouillon and consommé are interchangeable. the culinary cultures of the French, Spanish, Bouillon is a broth made by cooking African and Indian. vegetables, poultry, meat or fish in water. The • Chowder is a rich milk or cream-based soup, liquid that is strained off after cooking is the featuring solid ingredients like vegetables and/ bouillon, which can form the base for soups or seafood which have been gently simmered and sauces. A concentrated cube of dehydrated to tenderness. New England-style chowder is beef, chicken or vegetable stock is referred to made with milk or cream and Manhattan-style as bouillon cubes.
    [Show full text]
  • THE CAJUN GREEK RESTAURANT LOCAL's FAVORITE for FRESH SEAFOOD (409) 744 - 7041 Cajun-Greek.Com
    THE CAJUN GREEK RESTAURANT LOCAL'S FAVORITE FOR FRESH SEAFOOD (409) 744 - 7041 cajun-greek.com starters burgers "DELICIOUSNESS JUMPING INTO YOUR MOUTH; GET A TASTE OF "AN OASIS OF FLAVORS; A TASTY BURGER IS WHAT YOU DESERVE!" WHAT'S TO COME" served with fries or coleslaw | substitute any side $1.99 add extra beef patty or chicken breast $5.99 GRILLED BOUDIN & SMOKED GOUDA Authentic New Orleans Style Boudin w/ Melted Smoked Gouda Cheese $10.99 CLASSIC AMERICAN HAMBURGER Nine Ounce Beef Patty, Lettuce, Tomato, Onion, Pickles, on a Buttered Brioche Bun $10.99 CEVICHE/COMPECHANA Choice of Mediterranean Seabass or Gulf Shrimp | Made from Scratch Acapulco Tropical Salsa | Tomato | Go Crazy w/ Surf & Turf -- ADD BLUE CRAB CAKE +$10.99 Orange | Mango | Hint of Jalapeño | Topped with Avocado $14.99 GREEK BURGER Nine Ounce Beef Patty, Lettuce, Tomato, Pickles, TZATZIKI & FETA PLATE Authentic Tztatziki Sauce | Premium Sautéed Onions, tzatziki sauce, & Feta Cheese $13.99 Feta Cheese | Fresh Sliced Vegetables | Warm Pita $8.99/$14.99 Add Gyro Meat +$7.99 Add Chicken +$6.99 Add Gulf Shrimp +$8.99 ANNETTE'S VEGGIE GREEK BURGER Just Like The Greek BOUDIN BALLS Authentic New Orleans Style Boudin $9.99 Burger | Best Vegetarian Burger Ever | Ilan's Secret 16 Natural Ingredient Recipe | Oven-Dried Black Bean Patty $13.99 HENRY'S FAVORITE STUFFED JALAPEÑOS Three Large Stuffed Jalapeños | Stuffed w/ Our Original Seafood Goodness including Fish, CHICKEN SPINACH BURGER Juicy Chicken Breast w/ Sautéed Shrimp, Crawfish Tails, & Special Cheeses $11.99 Spinach, Red
    [Show full text]
  • Shrimp Bisque
    IN YOUR BOX 4 oz. Carrot 1 Red Onion 2 oz. Roasted Red Peppers ¼ oz. Parsley 8 oz. Shrimp 5 oz. Corn Kernels 2 fl. oz. Sherry Wine 4 tsp. Shrimp Base 1 Tbsp. Tomato Paste 2 fl. oz. Heavy Whipping Cream NUTRITION per serving 35g carbohydrates 18g fat 11g protein 1574mg sodium | CONTAINS dairy, shellfish | calorie-conscious, carb-conscious Calories Prep & Cook Time Cook Within Difficulty Spice Level IN YOUR KITCHEN 353 45-55 min. 3 days Intermediate Not Spicy Olive Oil Salt Pepper Medium Pot BLENDER REQUIRED Small Non-Stick Pan Shrimp Bisque Blender/Immersion Blender with fresh parsley and corn-pepper relish www.homechef.com/3961 BEFORE YOU COOK Ƀ Take a minute to read through the recipe before you start–we promise it will be time well spent! Ƀ Thoroughly rinse produce and pat dry 1 2 3 WHILE YOU COOK Ƀ Heads Up! Red onion and corn are used twice. Half of each are Prepare the Ingredients Cook the Shrimp Start the Soup added to soup and remaining are Peel, trim, and cut carrot into ¼” dice. Halve and Heat a medium pot over medium-high heat. Add Return pot used to cook shrimp to medium-high added to relish. peel onion. Cut halves into ¼” dice. Cut roasted red 1 tsp. olive oil and shrimp to hot pot. Cook heat. Add 1 tsp. olive oil, carrots, half the onion and Ƀ Heads Up! Parsley is used twice. A pinch is added to relish and pepper into ¼” dice. Stem and mince parsley. Pat undisturbed until lightly charred on one side, 2-3 half the corn (reserve remaining of both for relish), remaining garnishes soup.
    [Show full text]
  • Soup & Chowder Recipes
    The Creative Homemaking Guide to Soup & Chowder Recipes by Rachel Paxton ABOUT CREATIVE HOMEMAKING: Visit Creative Homemaking for all of your homemaking needs. Creative Homemaking offers cleaning hints, a recipe database, tips to organize your home, home decorating, crafts, message boards, and much more! For more downloads, visit Creative Homemaking today. You can view these booklets online, download them to your computer and print them out, download them and include them on your own web site, and/or e-mail them to your friends! Available downloads: muffins, quick breads, zucchini, holiday, crock pot, cake, Jello, casserole, zucchini, make-it-yourself household cleaning products, party games for kids, monthly and weekly meal planners, camping supply checklist, and more. Download more booklets from http://www.creativehomemaking.com/download.shtml Sign up for our free weekly newsletter: http://www.creativehomemaking.com/newsletter.shtml Copyright 1998-2005. Creative Homemaking – http://www.creativehomemaking.com All rights reserved. This booklet may be freely distributed in its original form. No part of this booklet may be reproduced in any manner without written permission from Creative Homemaking. This booklet was published by Creative Homemaking, P.O. Box 4340, W. Richland, WA 99353, USA. E-mail: [email protected] Cream of Broccoli Soup 1 can cream of mushroom soup 1 stalk celery, chopped (optional) 3 cloves garlic, minced 1 bunch broccoli, cut into small pieces 3 tbsp. butter 2 tsp. Mrs. Dash seasoning 1 c. onion, finely chopped Melt butter in large saucepan. Cook onions, garlic, and celery for about 5 minutes. Add broccoli and enough water to barely cover the broccoli.
    [Show full text]