Dave's Catering RI Pasta Menu
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Tomato Macaroni & Cheese
Tomato Macaroni & Cheese Eating whole grain foods can increase your fibre intake! Canada’s Food Guide recommends making at least half of your grain products whole grain each day. The fibre content of this hearty oven-baked dish is almost doubled by using whole grain instead of white pasta. Ingredients: 4 cups Whole grain macaroni 1 L 1 Tbsp Vegetable oil 15 mL ⅓ cup Onion, minced or 1 Tbsp (15 mL) onion flakes 75 mL 2 – 14 ounce cans No salt added canned tomatoes, coarsely 2–398 mL cans chopped 1 clove Garlic, minced or ½ tsp (2 mL) garlic powder 1 clove ½ tsp Salt 2 mL ½ tsp Pepper 2 mL 1 tsp Granulated sugar 5 mL 2 cups Cheddar cheese, grated 500 mL Directions: 1. Preheat oven to 375°F (200°C). 2. Cook pasta according to package directions. Drain well and pour into a medium casserole dish. 3. Meanwhile, heat oil in a skillet. Add onion and sauté until soft. Add tomato, garlic, salt, pepper and sugar; cook until it starts to boil. 4. Pour sauce over macaroni and stir lightly. 5. Sprinkle grated cheese over top. 6. Bake uncovered in 375°F (200°C) oven for 30 minutes or until heated through and cheese is melted. Makes 8 servings (1 ¼ cup/ 310 mL/ 285 g) Nutrition Services Tomato Macaroni & Cheese Amount Nutrition Facts Nutrient Claim Per 1/8 of recipe ( 1¼ cup / 310 mL / 285 g) per serving High in fibre 5 g Amount % Daily Value Source of potassium 323 mg Calories 340 High in calcium 264 mg Fat 12 g 18 % Very high in magnesium 64 mg Saturated 6 g 30 % Source of folate 14 mcg + Trans 0 g High in iron 3.2 mg Cholesterol 30 mg Sodium 560 mg 23 % Food Guide Carbohydrate 46 g 15 % Food Group servings per Fibre 5 g 20 % recipe serving Sugars 7 g Vegetables and Fruit 1 Grain Products 2 Protein 16 g Milk and Alternatives ½ Vitamin A 20 % Vitamin C 15 % Meat and Alternatives 0 Calcium 25 % Iron 25 % This is a Choose Sometimes recipe (Mixed Dish–Vegetarian) according to the Alberta Nutrition Guidelines. -
Italian Favorites
ITALIAN FAVORITES Italian Sunday Dinner The traditional Sunday dinner of our past. A Nonna's tender meatballs, local Italian sausage and eggplant rollatini served in our San Marzano tomato sauce with penne pasta -29 Gamberi Carbonara Our in-house pappardelle pasta with two jumbo shrimp braised in a light cream and egg sauce with pancetta and peas, topped with Grana Padano -29 Linguine Calabrese Linguine pasta tossed with hunks of wild, organic, or sustainable fish of the day in a light sauce of San Marzano tomatoes, capers, caramelized onions, black olives, white wine, and extra virgin olive oil -29 Linguine and clams with white sauce Cockle clams in their shells sautéed with garlic, parsley, and extra virgin olive oil, finished with white wine, and our house seafood stock, with a pinch of crushed red pepper, tossed with linguine -29 Linguine Pesto con Gamberi Linguine married with our basil and garlic pesto, asparagus, sun-dried tomatoes, and two jumbo shrimp -29 Gamberi, Scampi Two jumbo shrimp sautéed with garlic, parsley and capers with extra virgin olive oil, white wine, lemon, and butter, tossed with linguine -29 Penne alla Vodka Penne pasta in our basil and vodka infused San Marzano tomato sauce, with a touch of cream -24 Linguine Aglio e Olio Sliced garlic sautéed in extra virgin olive oil tossed with fresh parsley, a pinch of hot pepper flakes – 22 Farfalle funghi Bow tie pasta in a light sauce of organic button, cremini, portobello and porcini mushrooms, with prosciutto, cream, and Marsala wine -24 Farfalle di Stagione con Fagioli -
Pasta Recipe Builder Inspired by the Flavors of the Middle East*
® PASTA RECIPE BUILDER INSPIRED BY THE FLAVORS OF THE MIDDLE EAST* EACH RECIPE SERVES 6-8 1. Pick your favorite PASTA; cook one minute less than 5. Stir in PROTEIN; toss to combine. package directions. Drain; reserve 1/2 cup of pasta water. 6. Stir in FLAVORING; toss to combine and heat through. 2. Meanwhile, heat OIL in large skillet over medium heat. 7. Remove skillet from heat; Add CHEESE, DAIRY & OTHER 3. Add SPICE. FINISHING TOUCHES. 4. Add VEGETABLES. Adjust seasoning with salt and pepper, 8. Garnish with TOPPINGS. to taste. Cook until VEGETABLES are softened; Add PASTA and reserved cooking water to skillet; continue cooking until most of the liquid is absorbed. 8 2 TBSP. TOPPINGS POMEGRANATE SEEDS, FRESH 7 1 TBSP. CHEESE, DAIRY & OR OTHER FINISHING TOUCHES PISTACHIOS, CILANTRO, PARSLEY, CHIVES, CHOPPED CHOPPED CHOPPED CHOPPED OR DRIED MINT, APRICOTS, CHOPPED PINE SESAME ALMONDS, CHOPPED NUTS, SEEDS, TOASTED & TOASTED TOASTED SLIVERED 6 2 TBSP. FLAVORING LABNEH FETA CHEESE, PRESERVED LEMONS, (STRAINED YOGURT) CRUMBLED CHOPPED OR 5 12 OZ. PROTEIN CANNED CHICKPEAS, DRAINED TAHINI GREEN SCHUG HARISSA POMEGRANATE OR (HERBAL MOLASSES HOT SAUCE) KAFTA CHICKEN GRILLED GROUND 4 1 CUP VEGETABLES COOKED SHAWARMA CHICKEN LAMB, (MEATBALLS) (SEASONED, SPIT BREAST, BROWNED RED ONION, ROASTED MEAT) THINLY SLICED & DRAINED CHOPPED OR 3 1 TBSP. SPICE ZA'ATAR SPICE MIX CANNED YELLOW RED PEPPER, All Rights Reserved. Azioni. per – Societa G. e R. Fratelli 2020 Barilla © ARTICHOKE ONION, ROASTED OR HEARTS, DRAINED CHOPPED & SLICED & QUARTERED SMOKED -
BARILLA PASTA Thinner and Narrower
LONG PASTAS CR6240 Linguine 12/16 oz. Linguine, a close relative of fettuccine, is made from long, flat strands of pasta but is ABOUT BARILLA PASTA thinner and narrower. Linguine originated in the Liguria region of Italy where the air is fragrant with salty ocean breezes and the aroma of delicious food cooking. Linguine is known to pair best with traditional pesto and tomato, oil-based or fish based sauces. Barilla is an Italian CR6265 Spaghetti Plus, 2/160 oz. family-owned food Spaghetti is the most popular shape in Italy. The name comes from the Italian word company. Established in spaghi, which means "lengths of cord." Spaghetti originates from the south of Italy and is commonly used w/ tomato 1877, its now an sauces, fresh vegetables, or fish. As everybody’s favorite, Spaghetti pairs well with just about any kind of sauce. Try international group Spaghetti w/ simple tomato sauce, with or without meat or vegetables or try it with fish or oil-based sauces, or carbonara. present in more than 100 countries. A world leader SHORT PASTAS in the markets of pasta CR6230 Farfalle 12/16 oz. and ready to use sauces, Farfalle, dating back to the 1500’s, originated in the Lombardia and Emilia-Romagna part the Barilla group is of Northern Italy. Farfalle are rectangular or oval pieces of pasta that are pinched in the recognized world wide as a middle. Farfalle is great with intense fragrances and flavors. Try it with light sauces with symbol of Italian vegetables or fish, dairy based sauces, simple oil based, or in pasta salads. -
NUTRITIONAL INFORMATION Valid January 28, 2021 - October 7, 2021
NUTRITIONAL INFORMATION Valid January 28, 2021 - October 7, 2021 This nutritional information is provided by Biaggi's Ristorante Italiano and is based on values computed by an independent lab based on our standard company recipes. Due to the nature of our freshly-prepared menu items and scratch kitchens, nutritional values may vary slightly from the reported amounts. Unless otherwise noted, nutritional information provided includes all sauces, condiments and included accompaniments. If you have questions about this information, please contact Biaggi's Corporate Office by calling (309) 664.2148 or via email at [email protected]. 2,000 calories a day is used for general nutrition advice, though calorie needs may vary. Total Calories Dietary Calories from Fat Total fat Saturated Trans Fat Cholesterol Sodium Total Carbs Fiber Sugars Protein Menu Item (g) (fat cal) (g) Fat (g) (g) (mg) (mg) (g) (g) (g) (g) APPETIZERS Lump Crab Cakes 530 320 35 7 0 25 2,590 38 5 7 18 Calamari Fritti 620 170 19 2 0 595 1,190 61 5 4 46 Bacon Wrapped Dates 490 130 15 5 0 35 700 80 7 66 12 Fried Ravioli 910 740 82 32 2 180 1,700 32 2 3 16 Stuffed Mushrooms 490 290 33 10 0 45 1,730 22 4 5 20 Bruschetta - Classico 1,380 550 61 22 0 35 5,010 162 4 6 49 SOUPS French Onion Soup - Bowl 1,170 486 54 17 0 95 3,790 111 3 14 34 Lobster Corn Chowder - Bowl 420 230 26 9 0 90 2,230 23 2 4 12 Lobster Corn Chowder - Cup 280 153 17 6 0 60 1,487 15 1 3 8 Sherry Tomato Soup - Bowl 280 150 17 9 0 55 4,450 16 2 3 3 Sherry Tomato Soup - Cup 187 100 11 6 0 37 2,967 11 1 2 2 Minestrone -
Combined All Menus Into One File
TAKE-OUT/DELIVERY MENU Limited beer, wine, & liquor menu available. Prices subject to change without notice. Version Date 8/21/2020 VOTED BEST ITALIAN FOOD & TAKE-OUT! 24th & Ave. Q 747-5998 70th & Indiana 797-8646 VISIT ORLANDO’S TAKE-OUT MARKET AT THE INDIANA LOCATION! Prices inside do not include tax and Delivery Charges. Delivery Charges are $4.00 and up, depending on distance. Limited Delivery Area. Delivery Hours Sunday-Thursday 11 a.m.-2 p.m. & 4:30 p.m.-9 p.m. Friday & Saturday 11 a.m.-2 p.m. & 4:30 p.m.-10 p.m. Phone lines open at 9 a.m. for pre-orders! Cash, Visa, MasterCard, American Express, Discover, Diner's, & Carte Blanche. ORLANDO’S NO LONGER ACCEPTS PERSONAL CHECKS. Our drivers do not carry more than $20.00 for insurance reasons. IF YOU'RE LOOKING FOR A GREAT SPORTS GRILL, VISIT THE CAPROCK CAFÉ! “Voted Best Place to have a Beer & Best Bar!” 34th & Indiana (near Texas Tech)/82nd & Slide (Rockridge Plaza) Both locations Smoke-Free! PASTA PACKS! Pasta Packs are only available on Take-Out and Delivery orders. Packs feed 4 people, Mini-Packs feed 2 people. PASTA PACKS INCLUDE ANTIPASTO-STYLE SALAD, SALAD DRESSING, GARLIC BREAD, PLATES, AND MENU KITS IF DESIRED SPAGHETTI PACK 29.99 MINI-SPAGHETTI PACK 16.99 LASAGNE PACK 37.99 MINI-LASAGNE PACK 20.99 CHICKEN SPAG PACK 46.99 MINI-CHICKEN SPAG PACK 24.99 GREEN CHILE CHICKEN PACK 57.99 MINI-GREEN CHILE CHICKEN PACK 30.99 EXTRA DRESSING 2 Ounce Cup 1.25 5 Ounce Cup 2.50 PARTY PACKS! Perfect for business meetings and large groups, Party Packs are packaged in large, sturdy foil pans with tight lids that travel well and work great on buffets. -
The Best Comes in Blue
BARILLA CAMPAIGN THE BEST COMES IN BLUE Claire Casalaspi, Molly Greenwald, Liza McGraw, Anna Petke, and Hannah Plantz SECTION 1: Pre-Campaign Secondary Research Brand Name/Company Name: Barilla Pasta How long has the product existed: Barilla was founded by Pietro Barilla in 1877. It began as a small bakery on a small, vendor road in Par- ma, Italy. Barilla is known to be associated with the Italy’s finest food. Parma is home to the acclaimed Culatello cut of cured ham and Parmigiano cheese, also known as “parmesan” (Buckley, 2019). Where is your product sold (Limited or mass distribution): • Barilla is an international brand with mass distribution (Marketline, 2019). • Largest markets are Italy and the United States (Marketline, 2019). • Barilla began exporting spaghetti and fettuccine to America in 1996 and within three years the brand had overtaken Mueller’s to become the No. 1 pasta seller in America (Orr, 2002). • Barilla was the first pasta-maker to market their products across large retailers and food-service companies across America such as Wal-Mart and Costco (Orr, 2002). What is the cost of your product: • Barilla single 16 oz box: $1.28 (Walmart, 2019). • As I observed in many grocery stores, it depends on the retailer (McGraw, personal observation, 2019). Main competitors and their costs: • Ronzoni • Single 16 oz box: $1.06 (Walmart, 2019). • 9.4% U.S households buy and used this brand as a first choice (Conley, 2013). • They make $126 million in revenue (Buckley, 2019). • Closest competitor (Orr, 2013). • Store brands • Great Value single 16 oz box: $1.00 (Walmart, 2019). -
Pork Belly Springrolls 79 ~ Calamari Gemelli (GF)
MENU Costing in SA Rand Summer ‘18/19 CHICCHETTI / SNACKS Lamb Meatballs (N) 98~ Tomato Sugo. White Bean Hummus Chickpea Salad Glazed Chicken Thighs Soy & Lime Fluid. Sundried Tomato Pesto Roasted 85 ~ Garlic Emulsion Pork Belly Springrolls Braised Pork. Hot Pepper Cabbage Spring Onion. 79 ~ Sweet Soy Dressing Calamari Gemelli (GF) Falklands Calamari. Chorizo. Peri-Peri Butter 109 ~ Spring Onion. Herb, Chilli & Lemon Pesto Saldanha Bay Mussels (P)(N) Tiger’s Milk. Ginger. Lime. Coriander. Chilli 115 ~ Coconut Beurre Blanc Prawn Tails (P) Tomato, Red Onion & Coriander Avocado Mousse. 130 ~ Lemon Aioli White Fish Tempura (P) Potato. Pea Puree. Salt & Vinegar Condiment 95 ~ Lemon Preserve Carciofi Fritti (V) Panko Artichoke. Lemon Aioli 89 ~ Apple. Radish. Baby Spinach Salad Caprese Tartlet (V) Semi-Dried Tomato. Tomato Jam. Fior di Latte Mozzarella 85 ~ Herb Pesto. Rocket Salad. Butter Pastry (V) Suitable for Vegetarians | (GF) Gluten Free | (P) Suitable for Pescatarians | (N) Contains nuts &/or seeds PRIMI PIATTI / APPETISERS Risotto a la ‘Paella’ Spagnolo R235 Antipasti (Serves 2) (N) Carnaroli. Saffron Oil. Prawns. 235~ Baby Clams. Squid. Chorizo. Mussels Prosciutto. Salami. Sopressata. Fior di Latte Mozzarella 229~ Smoked Paprika. Roasted Garlic. Peas. Parmigiano Mostarda di Frutta. Herb Pesto. Artichoke, Tomato & Olive Salad. Aubergine Hummus Risotto di Bietola(V) 155 ~ Gemelli House Salad (V)(N)(GF) Carnaroli. Swiss Chard. Lemon. Confit Onion & Leek Goats Cheese. Roasted Tomato. Parmigiano Fresh Picked Greens. Marinated Rosa Tomatoes & Olives. Pickled Onion Cucumber. Zucchini. Danish Feta. 95 ~ Seasonal Avocado. Seed Selection. Balsamic Vinaigrette Additional Chargrilled Beef Fillet (120g) – R85 SECONDI / MAIN COURSES Summer Salad (V)(N) Filleto di Manzo / Beef Fillet Garden Leaves. -
Lunch Back 10-5
STEAMED MUSSELS New Zealand green lip Mussels steamed in a Tomato-Rustica sauce or a white wine and butter sauce served with foccacia bread 7 MILLIONAIRE TACOS The world’s best tacos made with tender, aged-filet and served with fresh pico and tapatio salsa 10 MOB QUESO Spinach, artichokes, shrimp, and Italian sausage in our asiago cheese sauce with pasta chips 8 NACHOS NAPOLI Pasta chips topped with our mob queso sauce, fresh basil, cotija, olives and mild peppers 8 SMOKED SALMON CROSTINI Alaskan Smoked Salmon served on toasted French bread with sun-dried tomatoes and goats cheese. 7 SHRIMPLY DIVINE Six jumbo shrimp sauteed in our own secret herb and butter sauce. Served with foccacia 9 SOUP AND SALAD COMBO Choose a half sized salad from the list below and a cup of today’s soup 6 TAOS SALAD Spring mix, grilled chicken, corn, green chile, black beans, tomatoes, onions, and margarita dressing 8 GRILLED SALMON SALAD Grilled fresh salmon on oriental spring mix with balsamic citrus vinaigrette 10 GRILLED CHICKEN CAESAR Romaine, grilled chicken breast, parmesan, marinated roma tomatoes, and house caesar dressing 7 GOAT CHEESE SALAD Pinion crusted warm goat cheese with creamy lime-basil dressing on exotic field greens 7 RIBEYE STEAK SALAD Grilled beef ribeye, field greens, sauteed onion and bell pepper mix, with a spicy creamy-cucumber dressing 9 SHRIMP AND FENNEL SALAD Fresh grilled jumbo shrimp served with a fennel and balsamic dressing over a spinach and field greens salad 9 QUAIL SALAD Smoked quail with a mescal glaze served on a bed of mixed -
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 ....................................................................................................................... -
10 Types of Pasta and Information About Them
10 types of pasta and information about them by: Rafael r. emata 3g Name: Mafaldine Name: $u%atini Origin: Origin: -Mafaldine/ Reginette -“bu%o" meaning hole& meaning “ittle “bu%ato" meaning !ueens" pier%ed Bucatini, also "nown as perciatelli, is a thic" spaghetti-- It is a type of ribbon-shaped pasta . It is flat and wide, li"e pasta with a hole running through the center. #he name usually about 1 cm (½ inch) in width, with wavy edges comes from Italian$$bucobuco, meaning %hole%, while bucato means on both sides. It is prepared similarly to other ribbon- %pierced%.&1' based pasta such as linguine and fettuccine. It is ucatini is common throughout a*io, particularly +ome. It is a usually served with a more delicate sauce. tubed pasta made of hard durum wheatwheat flour and water. Its Mafaldine were named in honor of rincess Mafalda of of length is /0 cm (101 in) with a / mm (12 inch) diameter. #he average coo"ing time is nine minutes. In Italian cuisine, it is served with buttery sauces, pancetta or or guanciale, vegetables, cheese, eggs, and anchovies or or sardinessardines.. Name: (appardelle Name: (i''o%%heri Origin: Origin: -“pappare" means “to -“pi''o%%heri" means gobble up “little bit" -#taly -#taly appardelle pasta is an Italian flat pasta cut into a broad ribbon shape. In width, the pasta is between tagliatelle and lasagna. #his pasta is traditionally served with very rich, heavy sauces, #his pasta is commonly recogni*ed as a shorter and especially sauces which include game such as wild sometimes wider version of the tagliatelli pasta, wwhichhich boar, and it is particularly popular in the winter, when it is composed of strips of egg and flour noodles. -
GUIDE to QUICK Family-Style Meals in Times of Anxiety, People Often Turn to Familiar Food to Reassure Themselves and Their Families
A GUIDE TO QUICK Family-Style Meals In times of anxiety, people often turn to familiar food to reassure themselves and their families. Comfort foods are called that for a reason; they let diners relax and eat something they know they’ll enjoy without “ having to make many decisions. Since cities started COVID-19 quarantine procedures, sales of comfort food items have seen a drastic increase with noodles, sandwiches and classic hot dishes leading the way. But what’s in the dish matters less than the memories associated with it, studies have shown. This means the ideal comfort foods are going to vary for different people based on location and ethnicity. Spending some time upgrading popular local comfort foods on your menu and making sure they stand out as winners will set you apart.” Contents 3-7 ITALIAN MEAL BASICS 18 - 22 COMFORT FOOD BASICS 8 - 9 BBQ BASICS 23 - 28 DELI FOOD BASICS 10 MEXICAN BASICS 29 FOOD CONTAINERS 12 - 17 ASIAN BASICS ©2020 All Rights Reserved. Sysco Corporation. 610194 ITALIAN MEAL BASICS PASTAS COOKED DESCRIPTION SUPC PACK SIZE BRAND PASTA MANICOTTI CHEESE 2467603 60 2.7 OZ AREZCLS PASTA MANICOTTI TRDTNL 3504040 60 2.75 OZ AREZCLS PASTA LASAGNA EGG SHEET PRECKD 0222877 40 4 OZ AREZIMP PASTA LASAGNA SHEET FLAT PRCK 3503992 40 4 OZ AREZIMP PASTA SHELL STFD W/CHEESE 2.75 2385847 4 24 CT AREZCLS PASTA RAVIOLI CHS SQUARE 3691714 4 2.5 LB AREZZIO PASTA TORTELLINI BEEF 5276944 3 4 LB AREZCLS PASTA TORTELLINI CHEESE PRCKD 7050222 2 5 LB AREZCLS PASTA TORTELLINI CHEESE 3515954 3 4 LB AREZCLS PASTA TORTELLINI RAINBOW PRCKD