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SOUR CREAM: Toward Semantic Processing of Recipes
SOUR CREAM: Toward Semantic Processing of Recipes Dan Tasse and Noah A. Smith CMU-LTI-08-005 Language Technologies Institute School of Computer Science Carnegie Mellon University 5000 Forbes Ave., Pittsburgh, PA 15213 www.lti.cs.cmu.edu SOUR CREAM: Toward Semantic Processing of Recipes Dan Tasse and Noah A. Smith School of Computer Science Carnegie Mellon University [email protected], [email protected] May 2008 1 Introduction We present preliminary work on SOUR CREAM (System to Organize and Understand Recipes, Capacitating Relatively Exciting Applications Meanwhile). The aim of this project is to develop new techniques for semantic parsing by focusing on the domain of cooking recipes. This report details the MILK meaning representation language and CURD, a database of recipes annotated in the MILK language. We also detail preliminary efforts at semantic processing using this dataset. 2 MILK: Minimal Instruction Language for the Kitchen In this section we present MILK, the Minimal Instruction Language for the Kitchen. In designing this language, we aimed to create a concise, yet complete, set of instructions that represent the actions demanded by imperative statements in recipes. MILK is based on first-order logic, but there is a notion of temporal order and creation/deletion of ingredients. It will provide a basic machine-readable target language for our parsing efforts; the MILK framework should allow a variety of useful applications. We have aimed for a medium-grained representation: a MILK translation of a recipe cannot identify in detail each action that occurs during cooking, but it will offer some useful information about each step in the recipe. -
Prep Ared F Ood S Ca T Al Og
PREPARED FOODS CATALOG “Take good care of your employees, customers, shippers, and farmers and they will make you successful.” Emil Nemarnik, under 2 3 Fesh Cut Poduce CUTS Bulk Organic Shredded Beets Organic Spiralized Beets Organic Topped Strawberries 75567 5 lb 72325 5 lb 79963 5 lb tray CUTS “Don’t eat anything Organic Broccoli Florets Organic 1/4” Carrot Coins Organic 1/2” Diced Carrot Organic Shredded Carrot your great-grandmother 76022 4/5 lb 75800 5 lb 75802 4/5 lb 75809 5 lb wouldn’t recognize as food.” Michael Po an, Author Pacifi c Coast Fruit Company has longstanding relationships with farms throughout the Northwest, allowing us to offer a variety of produce year round. Our goal is to provide customers a service they can depend on. We consider growers to be part of our extended family and partners in advancing sustainable agriculture. Our Organic produce is USDA Certifi ed by Oregon Tilth to ensure that you receive consistently safe and healthy produce. The USDA Organic Sticker guarantees the quality of the product. Organic Caulifl ower Florets Organic 1/2” Diced Celery Organic 1/4" Diced Celery Organic Shredded Green Kale Our SQF inspected Fresh Cut facility operates with a HACCP (Hazard Analysis and Critical Control Points) plan. Our 76104 4/5 lb 75804 4/5 lb 75854 5 lb 73658 5 lb scores on third party and Military audits are on public record as some of the highest in the industry. We regularly test our recall management protocol keeping this vital link to food safety in top working order to ensure you are receiving the highest quality produce available. -
Flight Catering Menu 01-31-2020 Poland Springs, Fiji Water Potato -Vegetable Hash Browns Coffee, Teas
Breakfast Continental Breakfast Platter Buttermilk Scones, Croissants, Danish Pastries, Mini Muffins, Butter and Fruit Spreads Smoked Salmon and Bagel Platter Thinly Sliced Smoked Salmon, Cream Cheese, Capers, Red Onion, Cucumber, Tomato, Lemon Wedges and Assorted NY Style Bagels Greek Yogurt and Fruit Parfait Served with House Granola Hot Cereal Organic Seven Grain Cereal or Irish Oatmeal, Maple Syrup, Brown Sugar & Currants Individual Egg Soufflés Roasted Artichokes, Smoked Ham and Asiago Cheese Omelets Your Choice of endless, fresh fillings artfully prepared Frittata Vegetable and Cheese Buttermilk Pancakes, Crème Brule French Toast, Belgium Waffles Served with Whipped Butter, Maple Syrup and Fresh Fruit Sides Beverages Applewood Smoked Bacon Hand Squeezed Orange, Hand House Made Turkey Sausage Patty Squeezed Grapefruit Juice, House Made Corned Beef Hash Organic Carrot Juice, Apple Juice, Smoked Virginia Ham Steak Cranberry Juice Coconut Water, San Pellegrino, Breakfast Beef Tenderloin In-Flight Catering Menu 01-31-2020 Poland Springs, Fiji Water Potato -Vegetable Hash Browns Coffee, Teas Appetizers Asian Pork Meatballs with Ginger-Soy Dipping Sauce Steamed Asian Dumplings with Sweet Chili Dipping Sauce Roasted Vegetable Phyllo Pinwheels Applewood Bacon Wrapped Scallop Crostini with Fig, Grilled Apple, Bacon and Cheddar Cheese Bite Size Jalapeno-Risotto Crab Cakes with Remoulade Sauce Grilled Shrimp wrapped in prosciutto with Dijon-Bourbon Glaze Mini Spinach and Feta Phyllo Triangles Szechwan Tangerine Chicken Skewers Roast Tenderloin -
Appetizers DRINKS
FAR WEST Bringing You Delicious Asian,Thai, Mexican, and American Cuisine Appetizers Onion Rings $6.50 Egg Roll (3) $4.50 Crab Rangoon (8) $5.50 Crab Rangoon Fried Pickles $5.50 Tempura Vegetables $5.25 Fried Calamari $6.95 Buffalo Wings (6) $6.95 Pot Stickers Chips & Salsa $4.50 Pot Stickers (6) $6.00 Sushi California Roll $8.25 Fried Pickles Made with crab meat, avocado, cucumber Spicy Tuna Roll $8.95 Spicy tuna & cucumber Cali Roll Philadelphia Roll $9.50 DRINKS Made with cream cheese Pepsi Products $2.00 cucumber, and salmon Ice Tea $2.00 Coffee $1.25 Tempura Roll $9.50 Thai Tea $3.50 Made with tempura shrimp cream cheese & cucumber Chinese Menu Lunch Price: Chicken $8.95 Beef $9.95 Shrimp $10.95 Vegetable/Tofu $8.95 Dinner Price: Chicken $9.95 Beef $10.95 Shrimp $11.95 Vegetable/Tofu $9.95 Choice of Spice: MILD, MEDIUM, HOT Fried Rice Choice of meat or vegetable/tofu made with white rice, eggs, peas and carrots Lo Mein Choice of meat or vegetable/tofu made with noodles, cabbage, onions, carrots, mushrooms, scallions Fried Rice Stir - Fry Made with mixed vegetables, stir-fry sauce and choice of meat, served with steamed or fried rice Chef Specials Choice of steamed or fried rice General Tso' Chicken $9.95 Breaded dark meat with spicy general sauce garnished with broccoli Sesame Chicken $9.95 General Chicken Breaded white meat tossed in delicious sesame sauce garnished with broccoli and carrots Cashew Chicken $9.95 Chicken, broccoli, bell peppers, carrots, onions, mushrooms, and cashews, made with sweet chili sauce Sweet N' Sour Chicken -
Cream Ingredients
Cream Ingredients Cream is prepared from milk by centrifugal separation. United States standards require cream containing a minimum of 36% fat to be labeled “heavy whipping” cream. Cream used as an ingredient contains 36% to 40% fat. By standardizing with skim milk, cream of different fat levels can be produced. Light whipping cream and light (“coffee” or “table”) cream contain 30% to 36% and 18% to 30% fat, respectively. Specific homogenization and heat treatments bring about desirable grades of viscosity in cream products. Cream should be stored under refrigeration. It can be quick-frozen and stored frozen until used. Typical Composition for Fluid Milk Cream Products (%) Cream Product Water Fat Protein Lactose Ash Half-and-Half 80.2 11.5 3.1 4.5 0.7 Light Cream 74.0 18.3 2.9 4.2 0.6 Light Whipping Cream 62.9 30.5 2.5 3.6 0.5 Heavy Cream 57.3 36.8 2.2 3.2 0.5 Plastic Cream 18.2 80.0 0.7 1.0 0.1 Sour Cream, Cultured 71.0 21.0 3.2 4.3 0.7 Source: Chandan R. (1997), Dairy-Based Ingredients, Eagen Press, St. Paul, Minn. Cream Varieties Half-and-Half is a product containing between 10.5% and 18% milkfat, according to federal regulations. It can be pasteurized or ultrapasteurized and may be homogenized. The titratable acidity, expressed as lactic acid, is not less than 0.5%. If nutritive sweeteners or bulky flavoring ingredients are added, the final product must contain not less than 8.4% milkfat. -
Things You Need to Know About Sour Cream
Things You Need to Know About Sour Cream Many recipes call for sour cream and people ask what we think of it, so here’s “the skinny”. REGULAR SOUR CREAM is made from milk and here is a typical list of ingredients for example in the “all natural” brand Breakstone: cultured pasteurized grade a milk and cream, enzymes. 1 cup is approximately 480 calories. LOW FAT SOUR CREAM is made from low fat milk and here is a typical list of ingredients in the ”all natural” brand Breakstone: cultured pasteurized grade a milk and cream, contains less than 1% of agar, vitamin a palmitate, enzymes. 1 cup is approximately 240 calories. NON FAT SOUR CREAM is, well, not quite as “natural” as the higher fat cousins. Here are the ingredients in the same brand, Breakstone: cultured pasteurized grade a nonfat milk, dried corn syrup, food starch-modified, cream*, contains less than 2% of maltodextrin, artificial color, xanthan gum, natural flavor, vitamin a palmitate. *trivial source of fat. Notice all of the sweetener highlighted in yellow! How does sour cream compare to yogurt? Now, let’s compare the sour cream to nonfat Greek yogurt. FAT FREE PLAIN GREEK YOGURT is made from fat free milk and here are the ingredients in the Dannon brand: Cultured Grade A Nonfat Milk, Contains active yogurt cultures. 1 cup is approximately 120 calories. Yes, you can cook with it! Use plain Greek yogurt in any recipe that calls for sour cream! Fat Free Greek yogurt looks and tastes like sour cream, has fewer calories, no fat and no sweeteners! Try it out when cooking! Be sure you are getting PLAIN greek yogurt. -
THE QUARANTINE MENU Appetizers Wings Soups Salads
THE QUARANTINE MENU Appetizers Veggie Platter 6.99 Inside Out Skins 6.99 Tzatziki & Hummus served with carrots, A baked potato flipped inside out breaded with cucumbers and grilled pita bread panko and deep fried. Topped with cheese, bacon, green onions, and sour cream Artichoke & Spinach Dip 8.99 House made with spinach, a blend of 6 cheeses Stuffed Mushrooms 6.99 & artichokes served with tortilla chips Sausage, cream cheese and spices (subject to availability) Chicken Tenders 8.99 Breaded boneless chicken strips plain or tossed in Nachos 7.99 choice of sauce. See Wing Sauce List below. Platter of tortilla chips topped with melted cheddar, onion, tomato, and jalapenos Bavarian Soft Pretzel Sticks 6.99 Add Beef or Chicken 2.00 Served with your choice of our signature beer Add Sour Cream 0.75 cheese or nacho cheese Wings 6 wings 6.99 12 wings 12.99 20 wings 20.99 Hand breaded and deep fried to perfection. Tossed in your choice of sauce Sauce: Hot, Mild, Parmesan Garlic, Thai Chili, Honey BBQ or BBQ Soups French Onion 5.99 Classic Tomato (subject to availability) 4.59 Salads (Add chicken $3.00 Add salmon $5.00) Chopped Salad 11.99 House Salad 5.99 Chopped salad greens, cucumbers, red onion, Mixed greens, cucumbers, tomatoes & red onions artichokes, green onions, bacon, & cherry served with your choice of dressing tomatoes tossed with ranch dressing Taco Salad 7.99 Cobb Salad 11.99 Mixed greens, seasoned beef, green onion, Chopped salad greens, cherry tomatoes, ham, red tomato, and cheese. Served in a Tortilla onion, sliced avocado, smoked turkey, blue cheese shell (Add Sour Cream 0.75) & bacon served with your choice of dressing Salad Dressings: Parmesan Peppercorn Greek Salad 10.99 (House), Ranch, Caesar, Tomato Vinaigrette, Fresh greens, cucumber, feta cheese, red onion, Honey Mustard, Red French, oil & vinegar, and black olives served with your choice of Thousand Island, and Italian. -
Bar Appetizers
--- Bar Appetizers --- Arnie’s Guacamole $9.00 Crab Salad Guacamole $14.00 Lime Juice, Cilantro, Tomatoes, Fresh Jumbo Lump Claw Meat, Jalapeño, Onion Charred Spring Onions Bacon Guacamole $10.00 Mango Guacamole $10.00 House Smoked Bacon, Roasted Corn Salsa, Grilled Mango, Pickled Fresno Chili, Queso Fresco Smoked Paprika Guacamole Sampler $15.00 Pick any three of our fresh made Guacamoles Wood Baked Queso $10.00 A blend of Mexican Cheeses, House-made Chorizo, Charred Peppers & Onions, Topped with Cilantro & Queso Fresco Chorizo Nachos $10.00 Pepperjack Sauce, Cilantro, Lime Pickled Onion, Chipotle Salsa Chips & Salsa $5.00 Roasted & Fresh Salsa with Warm Tortilla Chips --- Arnie’s Desserts --- Chipotle Chocolate Skillet Brownie $8.00 Honey Lime Caramel & Vanilla Bean Ice Cream Tequila Lime Cheesecake $8.00 Whipped Cream Traditional Flan $8.00 Fresh Berry Compote Arnie’s Barn is a 150 year old barn found right in Arnold Palmer’s own back yard in Latrobe, PA. Johnny Morris commissioned local Ozark craftsman Danny Schwartz and his family members to carefully disassemble the barn and its 46-foot timbers, numbering each piece, transporting and re-erecting the barn at Top of the Rock to serve as the golf pro shop and a second restaurant. Some of the timbers from the barn – which included the now extinct American chestnut – are so old, Top of the Rock historians are carbon dating them. When the barn was built 150 years ago, some of those timbers were already well over 100 years old. From Arnie’s Barn, guests enjoy magnificent views of the practice facility along with unique memorabilia and golf gear found nowhere else. -
Breakfast Buffet Selections
THE CULINARY EXPERIENCE CATERING MENU JUNE 2018 – DEC 2018 201 WATERFRONT STREET, NATIONAL HARBOR, MD 20745 (301) 965-2000 • WWW.GAYLORDNATIONAL.COM building a memorable event lifestyle preferences on behalf of our 2000 stars (employees), we warmly welcome you to our hotel and to a truly your guests are important to us. we understand that many attendees have memorable culinary experience. our diverse individualized preferences and dietary requirements when it comes to family of catering managers, professional chefs, their every day meal choices. when developing your food and beverage sommelier and banquet team are committed programs, our menus and buffet signage notate the following information to creating a memorable dining experience for to ensure you can easily create meal selections to support your you and your attendees. each member of our attendee’s food and beverage needs: team brings creativity and passion to help craft an exceptional, personalized event. we pride gf = gluten free ourselves in creating a unique culinary experiences and designs that will complement cg = contains gluten the purpose of your meeting. it is the interaction cn = contains nuts and enthusiasm with you, our guest, that drives cd = contains dairy and inspires our plates, our presentation and df = dairy free flawless service – one plate, one drink and one v = vegan smile at a time. thank you for choosing gaylord national resort, our partners we are looking forward to serving you. hello! washington, d.c. is a full service destination management company chef david creamer focused on delivering tailored events to our clients. their experienced professionals will listen, define your needs, work vigorously to craft your vision, and oversee your program’s successful execution. -
The Low Fodmaps Diet Chart
The Low FODMAPs Diet Chart Type of food High in FODMAPs Low in FODMAPs Eliminate foods containing Foods suitable on a Low-FODMAP diet FODMAPs Milk Milk: Cow, Sheep, Goat, Soy Milk: Almond, Coconut, Hazelnut, Creamy soups made with milk Hemp, Rice Evaporated milk Lactose free cow’s milk Sweetened condensed milk Lactose free kefir Lactose free ice cream (non-dairy alternatives) Purchase lactase enzyme to make your own evaporated or condensed milk if needed Yogurt Cow’s milk yogurt (Greek yogurt is Coconut milk yogurt lowest in FODMAPs) Soy yogurt Cheese Cottage cheese Hard cheeses including cheddar, Ricotta cheese Swiss, brie, blue cheese, Mascarpone cheese mozzarella, parmesan, and feta No more than 2 tablespoons ricotta or cottage cheese Lactose free cottage cheese Dairy based Sour cream Butter-limited amounts condiments Whipping cream Half and Half- limited amounts Cream cheese- limited amounts Dairy based Ice Cream Sorbet from FODMAPs friendly fruit desserts Frozen yogurt Sherbet Fruit Apples, Pears Banana Cherries, Raspberries, Blueberries, Strawberries Blackberries Cantaloupe, Honeydew-portion control Watermelon Grapefruit, Lemon, Lime Nectarines, White peaches, Grapes-portion control Apricots, Plums, Peaches Kiwi, Pineapple Prunes Rhubarb Mango, Papaya Tangelos, Clementine, Oranges Persimmon Coconut Orange juice Papaya passion fruit Canned fruit Less than ¼ avocado-portion control Boysenberries Less than 1 tablespoon dried fruit Figs portion control Grapefruit Large portions of any fruit Limit consumption to one low FODMAPs fruit -
Catering Menu
B R EA K FA ST BREAKFAS T BUFFET Basic Breakfast 4.50 per person FOR PARTIES OF 10 OR MORE Selection of Freshly Baked Muffins and Bagels / Breakfast Buffet 12 per person Cream Cheese / Butter / Assorted Jellies Scrambled Eggs / Roasted Potatoes / Pork Sausage / Bacon / Bagels / Business Breakfast 6.50 per person Cream Cheese / Butter / Assorted Jellies Selection of Freshly Baked Muffins and Bagels / Cream Cheese / Butter / Assorted Jellies / Fruit Tray Executive Breakfast 9 per person A L A C A RT E Selection of Freshly Baked Muffins and Bagels / Yogurt Parfait 5 each Cream Cheese / Butter / Assorted Jellies / Orange Juice 2.50 each Fruit Tray / Orange Juice CATERING Fruit Tray Small (For 15 people) 40/tray VIP Breakfast 12 per person Large (For 30 people) 60/tray MENU Selection of Freshly Baked Muffins and Bagels / 16 oz Soda Pepsi, Diet Pepsi, Sierra Mist 2.25 each Cream Cheese / Butter / Assorted Jellies / 16 oz Water 2.25 each Fruit Tray / Orange Juice / Starbucks Coffee Cookies 2.25 each (Decaf or Regular) PLACE ORDERS Hummus Platter With Veggies and Pita BY 2 PM Create A Breakfast Sandwich 5 per person (For 10-15 people) 45/tray THE PREVIOUS DAY Egg / Cheese / Choice of Bacon, Sausage or Canadian Bacon / Choice of English Muffin or Toast COFFEE OPEN 7 AM TO 4 PM ORDERING & DELIVERY We proudly brew 30 South Wacker Drive Chicago, Illinois 60606 To order call 312-559-1835. Includes Creamers / Sugar / 312-559-1835 Orders must be place by 2 pm the previous day. Stir Stix / Napkins For parties of 8 or more 3 per person BOX LUNCHES 14 EACH ORD ER BY 2 PM PREVIOUS DAY HOT BUFFETS DELI SANDWICHES & WR APS MARKET FRESH SALADS FOR PARTIES OF 10 OR MORE Served with choice of Chips, Fruit or Mixed Green Salad, Served with Fresh Bread, Butter, Chips and Cookie Taco Bar 15 per person and Cookie. -
Salads Starters Soups Entrees
Home of the Perfect Pint Soups Salads Cup $6 Bowl $8 Snug Caesar Salad Romaine lettuce, parmesan cheese, croutons Homemade Chili tossed with Caesar dressing $12 Top with cheese & onion add .50 Snug House Salad Homemade New England Clam Chowder A blend of Romaine & iceberg lettuce Thick and creamy, with cucumbers, tomatoes, Bermuda onions, served with oyster crackers carrots, red & green peppers $12 Greek Salad Romaine lettuce, feta cheese, banana peppers, Starters red & green peppers, Bermuda onions, Pub Pretzels cucumbers & black olives $12 Crispy, salty pretzels with Include your favorite to any salad above: homemade Guinness mustard sauce $9 Grilled chicken breast or Snug turkey tips add $8 Mozzarella Sticks Snug sirloin tips, grilled salmon filet or gulf shrimp add $10 With marinara dipping sauce $10 Snug Cobb Salad Country Style Potato Skins Grilled chicken breast, diced tomato, crispy bacon, Topped with Monterey Jack cheese & crispy bacon avocado, hardboiled egg, bleu cheese over a bed of served with sour cream $10 blended Romaine & iceberg lettuce $16 Basket of Crispy Snug Wings Always fresh, never frozen golden fried chicken wings in your choice of plain, teriyaki, sweet chili or Buffalo Entrees served with carrots, celery sticks & bleu cheese dressing $13 Our Award Winning “Snug Steak Tips” Basket of Chicken Fingers Everyone’s favorite char-grilled sirloin tips Always fresh never frozen, hand battered chicken tenders, marinated in our secret recipe $24 served with crispy French fries in your choice Traditional Fish ‘n Chips of