DOCSLIB.ORG

Seasons of Profits

Total Page：16

File Type：pdf, Size：1020Kb

Download full-text PDF Read full-text
Seasons of Profits SEASONS OF PROFITS. Chef Pierre® Chocolate Bourbon Pecan Pie with Citrus-Honey Sriracha Sauce Sara Lee® New York Style Cheesecake with Spiced Cinnamon Apple Cider Glaze featuring pies and cheesecakes from Making life’s moments a little sweeter. MakingMaking life’s moments moments a little a little sweeter. sweeter. Making life’s moments a little sweeter. Making life’s moments a little sweeter. Making life’s moments a little sweeter. Making life’s moments a little sweeter. Making life’s moments a little sweeter. Making life’s moments a little sweeter. Making life’s moments a little sweeter. Making life’s moments a little sweeter. Making life’s moments a little sweeter. DESSERT IS PIE & CHEESECAKE ALWAYS IN SEASON PROFITS MADE EASY. WITH OUR SEASONAL FAVORITES PROGRAM. The Sara Lee Frozen Bakery Seasonal Favorites Program gives you the power to plan ahead for the 72% seasons, properly price desserts and see profits of millennials say all year. Our team of experts has done the work to new flavors & restaurant provide you with turnkey solutions that will help MENU 60% menu launches are of operators say important attributes. grow your business. seasonality is a Technomic, 2019 MOUTHWATERING key factor for a successful LTO. Find profit-driving tools, Datassential Blueprint MOMENTS. for LTO Success, 2017 inspiration and more at Delicious desserts never go out of style. And with the right SaraLeeFrozenBakery.com/SeasonalFavorites tools, huge profit potential awaits when you put seasonal pies 54% of consumers have and cheesecakes on your dessert menu. made a seasonal food or Spicy Cinnamon drink purchase from a Apple Pie Shake MENU PLANNING CALENDARS | CHEF-INSPIRED RECIPES restaurant in the past year. CULINARY VIDEOS | OPERATOR GUIDES | & MORE Mintel, 2019 Customers expect your dessert menu to change with the seasons, so make the most of your menu by adding cheesecakes and pies with seasonal flavors. Our Seasonal Favorites Program resources and industry-leading expertise, all backed by proven Chef Pierre® Apple Hi-Pie® data, make menuing pies and cheesecakes easy and profitable any time of year. Sara Lee® New York Style Cheesecake with Chocolate Covered Strawberries ALSO GREAT TO GO Chef Pierre® Chocolate Peanut Butter Pie with Mexican Chocolate Sauce Pies & Cheesecakes for Every Customer and Every Price Point Grow Your Business with Seasonal Cheesecakes & Pies SEASONAL FAVORITES ANY WAY YOU SLICE IT. Transform and build your pie and cheesecake menu with Chef Pierre ®, Sara Lee® and Bistro Collection® desserts. Menu the perfect slice with the help of our seasonal menu planning calendars, easy-prep menu concepts, merchandising, tips and so much more. Start capitalizing with on-trend pie and cheesecake creations. We make it easy! WINTER 2020 SPRING 2020 Put more profi ts on the calendar. Put more profi ts on the calendar. Make every month an opportunity to sell more pie. Make every month an opportunity to sell more pie. We’ve created this helpful calendar of events, holidays We’ve created this helpful calendar of events, holidays Spicy Cinnamon Apple and special occasions and matched them with the and special occasions and matched them with the Chocolate Bourbon Pecan perfect pies to celebrate the season. perfect pies to celebrate the season. Pie Shake with Salted Blackberry Pie Pie with Citrus-Honey Featuring pies from Featuring pies from Caramel Churro with Brandy-Mint Sriracha Sauce Serve these popular fl avors all spring long. Featuring Serve these popular fl avors all winter. Blackberry Cream Featuring • Berry • Strawberry • Lemon • Peach • Berry • Pecan • Cherry • Banana Featuring Chocolate Bourbon Pecan Pre-Sliced Pie Apple Hi-Pie Menu these fl avors all year. • Chocolate • Apple Menu these fl avors all year. ® SWEETS WITH HEAT ® Creamy vanilla ice cream blended with an entire slice • Chocolate Blackberry Hi-Pie Layer spicy sriracha, sweet honey and agave, Feature the seasonal fl avors your patrons• Apple crave. OPERATOR GUIDE of Michigan Apple Pie and garnished with a warm Feature the seasonal fl avors your patrons crave. and sharp orange together for a complex and OVER-THE-TOP Tart, fresh blackberries, rich brandy and cinnamon churro, salted HONEY caramel sauce and cinnamon pleasing sauce. Add thisBOOZY fl ourish to a slice of SRIRACHA MILKSHAKES EVENT refreshing mint pair perfectly together in candies. All topped with house-made whipped cream. Milkshakes are the EVENT DATE RECOMMENDED FAVORITES MORE GREAT OPTIONS DATE DESSERTS fl avor has grown RECOMMENDED FAVORITES Chocolate Bourbon Pie for a scratch-made touch 2nd most popular ® this inspired sauce – served alongside warm, can draw consumers #07174 Peach Lattice Pre-Sliced Pie, 8-cut #09283 Peach Unbaked Hi-Pie National ie ay For a boozy shake, add220% a shot over of cinnamon the whiskey! toppa that hits all the right notes.in for happy hour. past 5 years. ble item Easter 4/12 #07172 Coconut Meringue Pre-Sliced Pie, 10-cut #07190 Coconut Crème de la Cream Pre-Sliced Pie, 8-cut 1/23 #00879 Apple Lattice Pre-Sliced Pie, 8-cut satisfying blackberry pie that’s just right (behind ice cream). Technomic Dessert Consumer 31% MORE GREAT OPTIONS Technomic 2018 Technomic Dessert Consumer #07173 Lemon Meringue Pre-Sliced Pie, 10-cut #09293 Gourmet Lemon Meringue Pie #07174 Peach Lattice Pre-Sliced Pie, 8-cut -INFUSED Trend Report, 2019 of consumers Suer owl Sunay Tren ALCOHOLFEATURING BOURBON for the season. d Report, 2 absolutely 019 ® #09260 Apple Pre-Baked Hi-Pie #09282 Blueberry Unbaked Hi-Pie 2/2 #09298 Cookies & Cream Crème de la Cream Pie CHOCOLATE PECAN LOVE National ® milkshakes. 4/28 ® #00889 Blueberry Lattice Pre-Sliced Pie, 8-cut #09283 Peach Unbaked Hi-Pie PIE WITH CITRUS- lueerry ie ay #09379 L uxe Layers Blueberry with #09285 Fruits of the Forest Unbaked Hi-Pie Valentine’s ay HONEY SRIRACHA SLFB Menuvision Lemon Meringue Pre-Sliced Pie, 10-cut ® DESSERTS Deliver on consumer’s interest in spicy foods by off ering amped up pies with a spicyDrive kick. traffi c with milkshakes that meet consumer seasonal preferences. #07162 French Silk Pre-Sliced Pie, 8-cut SAUCE , 2019 2/14 ® #07132 Fruits of the Forest Unbaked Hi-Pie #07162 French Silk Pre-Sliced Pie, 8-cut #09299 Gourmet French Silk Pie OPERATOR GUIDE Technomic Dessert Con #05451 Strawberry Cobbler Increase dessert sales with boozy pie happy hour promotions. sumer Trend Report, 2019 resient’s ay Technomic Dessert Consumer Trend Report, 2019 Technomic Dessert Consumer Trend Report, 2019 inco e ayo 5/5 #05145 Key Lime Meringue Pie #07160 Key West Lime Pie (Untopped) ® DRINKABLE 2/17 #09282 Blu #07173 Lemon Meringue Pre-Sliced Pie, 10-cut #09293 Gourmet Lemon Meringue Pie eberry Unba #09299 Gourmet French Silk Pie Featuring ked Hi-Pie® Ingredients Spicy Ingredients National #09278 Cherry Unbaked Hi-Pie Yield: 1 serving National oconut Blackberry Pie Chocolate Cinnamon Yield: 32 oz. (2 servings) 5/8 #07172 Coconut Meringue Pre-Sliced Pie, 10-cut #07190 Coconut Crème de la Cream Pre-Slicedherry Pie, 8-cut ie ay ® #00889 Blueberry Lattice Pre-Sliced Pie, 8-cut Ingredients Yield: 1 serving 3 Tbsp Honey Sriracha sauce 1 slice (10- cut) #09260 or #09270 Chef Pierre ream ie ay 2/20 with Brandy- #09278 Cherry Unbaked Hi-Pie DELIGHTS Bourbon Pecan Apple Pie Shake #00888 Cherry Lattice Pre-Sliced Pie, 8-cut Mint Blackberry Blackberry 2 Tbsp Brandy or cognac 1 Tbsp Agave nectar ½ C Whole milk #05145 Key Lime Meringue Pie #07160 Key West Lime Pie (Untopped) ® Pie with with Salted other’s ay 5/10 Cream OPERATOR GUIDE Pie with 1 C Heavy cream 3 scoops Vanilla ice cream ® ® ari Gras #09377 Sweet Potato Pre-Sliced Pie, 10-cut 3 Tbsp Chocolate sauce Apple Hi-Pie #07174 Peach Lattice Pre-Sliced Pie, 8-cut #09283 Peach Unbaked Hi-Pie #00888 Cherry Lattice Pre-Sliced Pie, 8-cut Brandy-Mint Citrus-Honey BLACKBERRY Caramel ®, prepared 2/25 5 Fresh blackberries 1 Tbsp is among Orange the topjuice 1 ½ Tbsp 22%Cinnamon imperial candies, separated #09459 Luxe Layers® Salted Caramel with Chocolate #09347 Bourbon Chocolate Pecan Pre-Sliced Pie, 10-cut Sriracha Sauce Churro of consumers say nternational #07174 Peach Lattice Pre-Sliced Pie, 8-cut Blackberry 3 Tbsp Powdered sugar pairings with 5/12 Peanut Butter Cluster Pre-Sliced Pie,National 10-cut anana #05059 Blackberry Unbaked Hi-Pie 1 tsp Orange zest, plus extra for garnish 3 Tbspdesserts Hershey’s with spicy Nurses ay #04580 Chocolate Peanut Butter Crème de la Cream Pie #0088 Cream ® ® brandy/cognac. ® ® ream ie ay 0 Sweet Potato Pre-Sliced Pie, 8- 1 slice (10-cut) #05059 Chef Pierre Blackberry Hi-Pie , prepared #09283 Peach Unbaked Hi-Pie ® 1 slice (10-cut) #09347 Chef Pierre 1 tsp flFlaked avors orsea ingredients salt Caramel Sauce Over the past year, 3/2 #07111 Blackberry Unbaked Pie FEATURING Technomic, 2019 ® Featuring #0719 cut 4 Leaves Fresh mint Chocolate Bourbon Pecan are appealing, up from National Ale 1 Banana Crème de la Cream Pre-Sliced Pie Featuring 2 Tbsp Whipped topping 5/13 #00879 Apple Lattice Pre-Sliced Pie, 8-cut #09260 Apple Pre-Baked Hi-Pie® OVER-THE-TOP Pre-Sliced Pie, thawed Chef Pierre® CHURROS Pie ay Pi ay Featuring Chef Pierre® Apple Hi-Pie 17% in 2017. HAVE GROWN APRIL – JUNE 2020 #0087 ® 2 Tbsp Whipped topping ® 1 3-inch fried churro 3/14 9 Apple La #07149 Classic Banana Cream Pie PIE SHAKES Chef Pierre Chocolate ALCOHOL-INFUSED Technomic Dessert Consumer #05145 Key Lime Meringue Pie #07160 Key West Lime Pie (Untopped) ttice Pre-Sliced Pie, 8-cut ® Assembly STEADILY. #09282 Blueberry Unbaked Hi-Pie Blackberry Hi-Pie Trend Report 2019 emorial ay 5/25 JANUARY – MARCH 2020 Bourbon Pecan 1 Heat sauté pan over medium high heat. Add brandy or cognac.
Load more

Recommended publications
  • Product Catalogue
    PRODUCT CATALOGUE With our new gastronomy Made in Italy 060006545 ASPARAGI SURG. 060007129 CARCIOFI A VERDI MEDI KG.1 SURG. SPICCHI SURG. KG.4X2,5 020 - FROZEN VEGETABLE £6,60 KG £5,15 KG Vat 0 % Vat 0 % Case 10 KG Case 10 KG Unit 1 KG Unit 2,5 KG 050204260 FRIARIELLI 060008515 FUNGHI 060005306 FUNGHI PORCINI FOGLIA A FOGLIA 5X1 SURG. GRANMISTO 10% PORCINI CUBETTI KG.1 CONG. SURG. £2,86 KG £4,23 KG £10,06 KG Vat 0 % Vat 0 % Vat 0 % Case 5 KG Case 6 KG Case 6 KG Unit 1 KG Unit 1 KG Unit 1 KG 060006562 FUNGHI PORCINI 050201050 FUNGHI PORCINI 060006564 MELANZANE INTERI KG.1 SURG. LAMINA KG.1 CONG. GRIGLIATE SURG.KG.5X1 £13,06 KG £17,50 KG £4,27 KG Vat 0 % Vat 0 % Vat 0 % Case 5 KG Case 4 KG Case 5 KG Unit 1 KG Unit 1 KG Unit 1 KG 060006955 PAREN 060003666 PAREN PEPERONI 060003568 PAREN PISELLI MINESTRONE 10 GRIGLIATI SURG.5X1 FINI EXTRA SURG.4X2,5 VERD.SURG.4X2,5 £2,20 KG £5,35 KG £3,17 KG Vat 0 % Vat 0 % Vat 0 % Case 10 KG Case 5 KG Case 10 KG Unit 2,5 KG Unit 1 KG Unit 2,5 KG 060000395 PAREN VERDURE 060008224 PAREN ZUCCHINE 060007457 PAREN ZUCCHINE PASTELLATE KG.2,5 CONG. GRIGLIATE SURG.5X1 PASTELLATE SURG. 4X2,5 £6,85 KG £4,79 KG £4,91 KG Vat 0 % Vat 0 % Vat 0 % Case 5 KG Case 5 KG Case 10 KG Unit 2,5 KG Unit 1 KG Unit 2,5 KG 060009022 PATATE 050205344 PATATE STAY 060003689 SPINACI foglia a CROCCHETTE CILIN.
    [Show full text]
  • How Many French Desserts Can You Name?
    How Coming from This nutty French sandwich cookie is the area in its chewy, crunchy and perfect for a one- many 6 name, which bite snack. What is it? French dessert is filled with Macaron French sweet jam and Macaroon covered in a Éclair pretty lattice Madeleine Bichon au citron pattern? desserts Tarte des Alpes Chouquette 1 Puits d’amour Named after Which French dessert gets its name can you the mold it’s because it looks like a leaf but is popu- baked in, which larly called an elephant ear? puff-pastry name? dessert is filled Croissant with sweet Palmier almond cream? Financier 7 Tuile Merveilleux The French are known for their unique flavors, history and complicated techniques when it comes to food. But Pithivier when you really break it down, a lot of the processes they Dariole 2 use are the same that are used anywhere else. It comes Charlotte down to the amount of care put into the baking of a des- sert and the quality of ingredients. The art of pastry was This is a popular layer cake made with basically invented in France, and there are plenty of culi- almond and hazelnut meringue instead nary and pastry schools that primarily teach French cui- The name is a of a sponge. Can you name it? sine and technique. It’s no wonder that the most delicious and fancy desserts do come from France! combination of When you think of a traditional bakery case, it could be the main 8 Kouign-amann filled with heaping mounds of cream or frosting, but in component and Pain d’épices Canelé France, the shelves are filled with small pastries and des- serts that are uniform in size and shape and mesmerize the caramel sauce Floating Island Dacquoise you with how perfect they are.
    [Show full text]
  • Savory Gourmet, Inc
    Savory Gourmet, Inc Savory Gourmet is proud to present its new prestigious partner, a bakery and pastry expert: Bridor France. Inspired by the traditional knowhow of French artisans, Bridor France has been making quality pastries for 30 years and is now the worldwide leader. Bridor France offers only hydrogenated fat-free, French butter products. The long fermentation process involved gives them a wealth of flavor. Also, the vanilla used to make chocolate croissants comes from real vanilla pods, rather than artificial flavoring. Pre-proofed and pre-egg washed, ready-to-bake pastries are perfect for hotels and catering use. Breakfast Pastries Large ITEM PRODUCT NAME BAKING INSTRUCTIONS Sell Sell Unit CODE Unit Price Price BR33241 Croissant Butter Medium (2.20oz) 60gr 70ct Thaw before baking (15 min at CS $52.95 $0.75 350F) BR34000 Croissant Butter Large (2.80oz) 80gr 60ct Thaw before baking (18 min at CS $55.65 $0.93 350F) BR33624 Chocolate Croissant Large (2.50oz) 70gr 90ct Thaw before baking (17 min at CS $69.25 $0.77 350F) BR32951 Raisins Croissant Large (3.70oz) 100gr 60ct Thaw before baking (20 min at CS $72.75 $1.21 350F) BR34421 Almond Croissant (3.17oz) 60ct Thaw before baking (17 min at CS $87.75 $1.46 350F) BR30228 Large Apple Turnover (3.70oz) 52ct Thaw before baking (18 min at CS $59.50 $1.14 370F) BR34171 Butter Puff Dough Half Sheet (10.58 oz) 36ct Thaw before baking (17 min at CS $187.24 $5.20 375F) Savory Gourmet, Inc, 13720 S. Gramercy Place, Gardena, CA 90249 Phone: (310) 391-5422, FaX: (310) 572-4452 www.savgourmet.com
    [Show full text]
  • Technological and Nutritional Evaluation of Sel-Roti
    TECHNOLOGICAL AND NUTRITIONAL EVALUATION OF SEL-ROTI Dissertation Submitted to the Central Department of Food Technology, Institute of Science and Technology, Tribhuvan University, Nepal for the Award of Doctor of Philosophy (PhD) Degree in Food Technology. BY: SURENDRA BAHADUR KATAWAL Central Campus of Technology, Hattisar, Dharan, Sunsari, Nepal 20 May, 2013 i Recommendation This is to certify that Mr. Surendra Bahadur Katawal has completed dissertation entitled Technological and Nutritional Evaluation of Sel-roti for the award of Doctor of Philosophy in Food Technology under my supervision. To my knowledge this work has not been submitted for any other degree. Date: 16th April.2012. …………………. Prof. Dr. Dilip Subba Supervisor ii Declaration I hereby declare that the work presented in this dissertation has been done by myself and has not been submitted for the award of any degree. All the sources of information have been acknowledged by reference to the authors or institution. …………………. SURENDRA BAHADUR KATAWAL Central Campus of Technology, Hattisar, Dharan, Sunsari, Nepal 16th April, 2012 iii Acknowledgements I express my deepest gratitude to my guide Prof. Dr. Dilip Subba, Central Campus of Technology, Dharan, Nepal for his excellence guidance, encouragement, and valuable suggestions during this research work. I would like to express my sincere gratitude to Head of the Department and other staffs of Central Department of Food Technology, Dharan and Assistant Dean and laboratory and library staffs of Central Campus of Technology, Dharan for timely help and encouragement throughout the work. I would like to thank to Dean and the staffs of research section therein, of Institute of Science and Technology, T.U., Kirtipur, Kathmandu, Nepal for giving me the chance to do this research work.
    [Show full text]
  • Easy As Pie C) Meat and Cheese Pie A: C—Savory Pies, Not Sweet Leader Introduction: “Book and Bake” Is Designed for All Ages
    Pie Factoids “Pie” was first used with a) apple pie b) pumpkin pie Book and Bake: Easy as Pie c) meat and cheese pie A: c—savory pies, not sweet pies were most often eaten Leader introduction: “Book and Bake” is designed for all ages. Teens or rd ‘tweens read to and assist with pre-K to 3 graders. Call on your local The word pie was used senior center, Junior League, 4-H, or FCCLA chapter to lend a hand. in everyday language by § Divide into teams. Each team will make two small pies. Bake pies on a) 793 A.D. b) 1362 large baking sheets for easier handling. c) 1854 Once you‛ve settled on who is helping whom, allow about two hours for A: 1362 (At this time Vikings this activity OR make the crust Day 1 and bake the pie Day 2. were exploring N. America and the Ottoman Empire had Activity Outcomes: reached Europe) § Apply literacy skills; reading and following directions § Connect with historical characters, language and events The term “pot pie” first § Place types of pie with their geography appeared in print in America § in 1785. This was during Use baking science to find the best flour for pastry a) The Revolution § Develop eye-hand coordination; measure, stir, “cut in, “roll out” pie pastry § b) The Civil War Build family relationships and community c) Spanish- American War § Evaluate the health benefits of pie and baking it yourself A: A—“Pot pie” was an English staple. The pastry was made very tough! It was Getting started: Ask your group what their favorite pie is.
    [Show full text]
  • The Food and Culture Around the World Handbook
    The Food and Culture Around the World Handbook Helen C. Brittin Professor Emeritus Texas Tech University, Lubbock Prentice Hall Boston Columbus Indianapolis New York San Francisco Upper Saddle River Amsterdam Cape Town Dubai London Madrid Milan Munich Paris Montreal Toronto Delhi Mexico City Sao Paulo Sydney Hong Kong Seoul Singapore Taipei Tokyo Editor in Chief: Vernon Anthony Acquisitions Editor: William Lawrensen Editorial Assistant: Lara Dimmick Director of Marketing: David Gesell Senior Marketing Coordinator: Alicia Wozniak Campaign Marketing Manager: Leigh Ann Sims Curriculum Marketing Manager: Thomas Hayward Marketing Assistant: Les Roberts Senior Managing Editor: Alexandrina Benedicto Wolf Project Manager: Wanda Rockwell Senior Operations Supervisor: Pat Tonneman Creative Director: Jayne Conte Cover Art: iStockphoto Full-Service Project Management: Integra Software Services, Ltd. Composition: Integra Software Services, Ltd. Cover Printer/Binder: Courier Companies,Inc. Text Font: 9.5/11 Garamond Credits and acknowledgments borrowed from other sources and reproduced, with permission, in this textbook appear on appropriate page within text. Copyright © 2011 Pearson Education, Inc., publishing as Prentice Hall, Upper Saddle River, New Jersey, 07458. All rights reserved. Manufactured in the United States of America. This publication is protected by Copyright, and permission should be obtained from the publisher prior to any prohibited reproduction, storage in a retrieval system, or transmission in any form or by any means, electronic, mechanical, photocopying, recording, or likewise. To obtain permission(s) to use material from this work, please submit a written request to Pearson Education, Inc., Permissions Department, 1 Lake Street, Upper Saddle River, New Jersey, 07458. Many of the designations by manufacturers and seller to distinguish their products are claimed as trademarks.
    [Show full text]
  • Foodservice Catalog
    Scrumptious! Decadent! Irresistible! With words like these, "word of mouth" has a whole new meaning. Croissants Pages 2–5 Danish & Puff Pastries Pages 6–7 Muffin Batters Pages 8–9 Breads Pages 10–15 Cookie Doughs Pages 16–17 Foodservice Desserts Catalog Pages 18–27 Perfect inside and out, the croissants of Vie de France are unforgettable and unequaled. We use only the highest-quality ingredients, including Grade AA butter and the finest milled flour. Our traditional fermentation process ensures the flakiest and best-tasting croissants available anywhere. The results of these efforts are authentic croissants that are truly legendary in the foodservice industry and beyond. With a full range of sweet and savory fillings available and a variety of forms to choose from, including frozen unbaked dough, pre-proofed, and thaw-and-serve, Vie de France has whatever Croissantsyou need, regardless of your skill level or time pressures. Jumbo Cinnamon Swirl Croissant Croissants Petit Curved Butter Croissant 2 3 CroissantsSpinach and Feta Croissant Almond Croissant Sweet Filled Demi Croissants Ham and Swiss Croissant 2 3 Frozen Unbaked Pre-Shaped Croissants Pack/Unit Gross Weight Case Product Code Weight per Case Code Omelette Croissants (made with margarine) 79357 Cheddar 48/4.8 oz 15.40 lb R 79358 Ham & Cheddar 48/5.3 oz 16.90 lb R 79375 Sausage & Cheddar 48/5.8 oz 18.40 lb R Sandwich Croissants (made with margarine) 79339 Ham & Swiss 54/4.8 oz 17.20 lb R 79342 Turkey & Swiss 54/4.8 oz 17.20 lb R Vegetable Croissants (made with margarine) 79350 Spinach
    [Show full text]
  • Dcoder Faves Cookbook Introductory Note If There’S One Thing We Can Thank COVID-19 For, It’S the Fact That We’Re All Cooking More (Or at Least Eating More)
    dcode dcoder faves cookbook Introductory Note If there’s one thing we can thank COVID-19 for, it’s the fact that we’re all cooking more (or at least eating more). Table of Contents Introductory Note 2 Table of Contents 2-3 Breakfast 4 Marc’s Perfect, Healthy Banana Pancakes 4 Rebecca’s Beautiful Baked French Toast Casserole with Streusel 5 Appetizers 6 Anmol’s Astounding Gobi Manchurian 6-7 Roger’s Fit-for-a-King Korean Japchae 8-9 Lauren’s Golden Caramelized Onion and Goat Cheese Tartlets 10 Meg’s Creamy White Beans with Herb Oil 11 Lauren’s Crispy Roasted Broccoli with Tahini Sauce 12-13 Main Dishes 14 Riya’s Popular Paneer Kathi Roll 14-15 Kevin’s Fabulous Mac & Cheese 16 Nick’s Peachy Prosciutto Pizza 17 Helen’s Heavenly Sheet Pan Pizza with Brussel Sprouts and Salami 18-19 Melissa’s Hearty Roasted Vegetable Moussaka 20 Helen’s Crazy Good Curry Sausage Couscous 21 Shonneri’s Big Mac Sloppy Joes (with Secret Sauce!) 22-23 Lauren’s Mayan-Spiced Chicken Burgers 24-25 David’s Savory Soy-Ginger Dinner Scramble 26-27 2 Main Dishes (continued) Julia’s Juicy Dumplings 28-29 Meagan’s Easy One Pan Mexican Quinoa 17 30 Sarah’s Delish Moroccan Fish 31 Meg’s Scrumptious Salmon Roasted in Butter 32 Nathan’s Flavourful Walnut Crusted Artichokes 33 Meg’s Simple Shrimp in Green Sauce 34 MB’s Savory Mushroom and Caramelized Onion Galette 35-36 Desserts 37 Terry’s Terrific Guava-Challah Bread Pudding 37 Megan (M3)’s Moist Raspberry-Ricotta Cake 38-39 Lauren’s Bright Blueberry Cake with Almond and Cinnamon 40 MB’s Absolutely Delectable Apple Pie 41 Clare’s
    [Show full text]
  • Recipe Collections
    Edward R. Hamilton Bookseller Company • Falls Village, Connecticut A special selection of Cooking Instruction – Recipe Collections – Low Fat & Healthy Cooking Slow Cooking – Grilling – Vegetarian Cooking – Ethnic Cooking – Regional & Exotic Cuisines Holidays & Entertaining – Cookies, Breads & Baking – Canning & Preserving – Wine Selection Notable Chefs & Restaurants – Bartending Guides and much more. June 28, 2019 6975267 1000 SAUCES, DIPS AND 7582633 THE QUINTESSENTIAL QUINOA DRESSINGS. By Nadia Arumugam. Provides the COOKBOOK. By Wendy Polisi. Discover new ways guidance, inspiration and recipes needed to lift to enjoy this South American staple with quinoa meals, desserts, snacks and more to new heights recipes for every occasion. Try Strawberry Spinach of deliciousness. Jazz up your meals with white Quinoa Salad, Quinoa Burgers, Almond Fudge sauces; brown stock-based sauces; pesto sauces; Quinoa Brownies, and more. Also gives alternatives creamy dips; fusion and Asian sauces; oil and for many recipes, covering the needs of vegan, vinegar dressings; salsas; and more. Color gluten-free, and sugar-free diners. Color photos. photos. 288 pages. Firefly. Pub. at $29.95 $5.95 221 pages. Skyhorse. Pub. at $17.95 $2.95 2878410 QUICK-FIX DINNERS. Ed. by the 6857833 100 RECIPES: The Absolute eds. of Southern Living. There’s something for Best Ways to Make the True Essentials. By everyone in this collection. Recipe flags show the eds. at America’s Test Kitchen. Organized busy cooks at a glance how long a dish takes from into three sections, each recipe is preceded by a start to finish. There are ideas for comfort foods thought provoking essay that positions the dish. pasta night, dinners, side dishes and desserts, You’ll find useful workday recipes like a killer proving that dinner made fast can be flavorful, tomato sauce; genius techniques for producing satisfying, and best of all, stress free.
    [Show full text]
  • A Textbook of Baking and Pastry Fundamentals
    A01_LABE5000_04_SE_FM.indd Page 1 10/18/19 7:18 AM f-0039 /209/PH03649/9780135238899_LABENSKY/LABENSKY_A_TEXTBOOK_OF_BAKING_AND_PASTRY_FUND ... On Baking A TEXTBOOK OF BAKING AND PASTRY FUNDAMENTALS | FOURTH EDITION A01_LABE5000_04_SE_FM.indd Page 2 10/18/19 7:18 AM f-0039 /209/PH03649/9780135238899_LABENSKY/LABENSKY_A_TEXTBOOK_OF_BAKING_AND_PASTRY_FUND ... Approach and Philosophy of On Baking This new fourth edition of On Baking: A Textbook of Baking and Pastry Fundamentals follows the model established in our previous editions, which have prepared thousands of students for successful careers in the baking and pastry arts by building a strong foun- dation based upon proven techniques. On Baking focuses on learning the hows and whys of baking. Each section starts with general procedures, highlighting fundamental principles and skills, and then presents specific applications and sample recipes or for- Revel for On Baking Fourth Edition mulas, as they are called in the bakeshop. Core baking and pastry principles are explained New for this edition, On Baking is as the background for learning proper techniques. Once mastered, these techniques can now available in Revel—an engag- be used to prepare a wide array of baked goods, pastries and confections. The baking ing, seamless, digital learning experi- and pastry arts are shown in a cultural and historical context as well, so that students ence. The instruction, practice, and understand how different techniques and flavor profiles developed. assessments provided are based on Chapters are grouped into four areas essential to a well-rounded baking and pastry learning science. The assignability professional: and tracking tools in Revel let you ❶ Professionalism Background chapters introduce students to the field with material gauge your students’ understanding on culinary and baking history, food safety, tools, ingredients and baking science.
    [Show full text]
  • CLEAR GEL 1-800-827-8328 [email protected] TIPS and RECIPES Clear Gel Food Starch the Cook's Secret Ingredient!
    $2.50 & Chef’s Ingredient TM CLEAR GEL 1-800-827-8328 [email protected] TIPS AND RECIPES Clear Gel Food Starch The Cook's Secret Ingredient! DISCLAIMER: Allserv, Inc. assumes no responsibility for the accuracy or flavor of the recipes contained in this booklet or supplied in other formats. We have reduced many of the recipes from restaurant quantities to family size and strive for the best possible results. We have prepared and personally tested over 90% of the recipes we include with your orders and made adjustments we felt necessary. Thank you and HAPPY COOKING!! Quick Tips 2 Cherry Jam 3 Apricot and Pineapple Jam 3 Peach Jam 3 Apricot Jam 3 Blueberry Pie Filling 4 Cherry Pie Filling 4 Apple Pie Filling 4 Strawberry Pie 5 Canned Blackberry Pie Filling 5 Berry Jam 5 Recipe Notes 6 Page 1 Page 6 Strawberry Pie CLEAR GEL is a modified waxy maize food starch with application in canned foods, bakery products and specialty items. 1 baked pie shell 1 qt. strawberries CLEAR GEL contributes to the shelf life stability of canned foods. Canned 1 cup water 1 cup sugar products retain a smooth texture and show no liquid separation upon 3 tbsp. Clear Gel storage. 1 pkg. strawberry Kool-Aid 1 tsp. vanilla A major application for CLEAR GEL is in bakery products, particularly fruit pie fillings where the starch offers smooth, short, stable texture and Mix sugar, clear gel and water. Bring to a boil. Continue to cook and stir until mixture becomes thick and translucent. If it becomes too thick more water may be added.
    [Show full text]
  • Eat Your Way Through the USA by Loree Pettit
    Eat Your Way Through the USA By Loree Pettit TABLE OF CONTENTS Alabama Fried Catfish….Baked Beans Southern Style….Peanut Butter Pie Alaska Crustless Salmon Quiche….Broccoli and Cauliflower Salad….Alaskan Blueberry Coffee Cake….Snow Cream Arizona Chicken Enchiladas….Black Bean Dip….Turtle Cheesecake Arkansas Chicken and Rice….Purple Hull Peas….Arkansas Black Walnut Pound Cake California Cream of Broccoli Soup….Seven-Layer Salad….California Lemon Crunch Colorado Baked Trout with Garlic and Mushrooms….Potatoes Au Gratin….Mile-High Strawberry Dessert Connecticut New England Pot Roast….Crumb Cake Delaware Peppered Beef Tip Roast….Broccoli-Cauliflower Casserole….Peach Crisp Florida Key West Grouper….Tomato Grits….Seminole Citrus Drink….Key Lime Pie Georgia Chicken Delight….Coca-Cola Salad….Boiled Peanuts….Peach Pie Hawaii Hawaiian Chicken….Spinach Salad….Coconut Cake Idaho Potato Chip Chicken….Cottage Potato Pie….Potato Chip Cookies Illinois Lasagna….Zucchini Skillet….Italian Cream Cake Indiana Hot Dog Casserole….Corn Pudding….Indiana Sugar Pie Iowa Pork Chops and Gravy….Green Bean and Pea Salad….Iowa Brownies Kansas Whole Wheat Pancakes….Oven-Fried Pork Chops….Sweet Potato Soufflé…. Sunflower Cookies Kentucky Hot Browns….Coleslaw….Kentucky Derby Pie Louisiana Cajun Gumbo….Natchitochoes Meat Pies….Praline Cheesecake Maine Lobster Casserole with Water Chestnuts and Bacon….Roasted Asparagus…. Blueberry Pie Maryland Crab Cakes….Macaroni Salad….Pound Cake Massachusetts Clam Chowder….Boston Baked Beans….Corn Muffins….Boston Cream Pie Michigan Meat
    [Show full text]