DOCSLIB.ORG

THE CAJUN GREEK RESTAURANT LOCAL's FAVORITE for FRESH SEAFOOD (409) 744 - 7041 Cajun-Greek.Com

Total Page：16

File Type：pdf, Size：1020Kb

Download full-text PDF Read 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 Onion, Tomato, White American Cheese, & Chipotle Mayo $13.99 FRIED MUSHROOMS Daily Fresh Mushrooms $8.99 PHILLY CHEESESTEAK Shredded Shaved Steak w/ Grilled Onions & FRIED CALAMARI Premium Calamari | Rings Only $10.99 Bell Peppers | Topped with White American Cheese $12.99 SHRIMP DIABLO Three Large Gulf Shrimp, Jalapeño Stuffed, Bacon Double Meat $5.99 Wrapped, Diablo Sauce | Bed of Cajun Rice $11.99 FRIED PICKLES No Words to Describe | Awesome $7.99 gyros GREEK LOLLIPOPS Two Bone-in Lamb Chops on a Bed of Tzatziki "WITHOUT BRAGGING, THIS IS SOMETHING WE TAKE PRIDE IN!" Sauce with Rustic Potatoes | Cooked to Perfection $18.99 Greek Pita Bread Wrap w/onions, tomato, & Authentic Tzatziki Sauce served with fries or coleslaw | substitute any side $1.99 FRIED ZUCCHINI STICKS Freshly Sliced Zucchini $8.99 CLASSIC GYRO $13.99 BLUE CRAB CAKE The Real Deal, Pure Crab Meat $10.99 CHICKEN, SHRIMP, OR FISH $13.99 FRIED ASPARAGUS $14.99 Topped with Blue Crab Meat GRILLED VEGGIE GYRO $11.99 TAMMY'S DOLMAS Veggie Stuffed Grape Leaves w/ Rice and Herbs | On a Bed of Tzatziki Sauce $9.99 po'boys WISNER'S SCALLOPS Seared Jumbo Scallops | Mashed Potato Balls | "SOMETHING WE DO SO GOOD, IT'S BETTER THAN LOUISIANA!" Bed of Authentic Tzatziki Sauce, Pistachios $22.99 Garlic Buttered French Bread w/ lettuce, tomato, & tartar sauce served with fries or coleslaw | substitute any side $1.99 MOZZARELLA CHEESE STICKS $7.99 FISH Fried, Grilled, or Blackened $13.99 soups SHRIMP $15.99 "WE'RE CLOSE TO THE SEA AND BEYOND THE BOUNDARIES OF TASTE" OYSTER Market Price COMBO PO'BOY Pick Two of the Above Market Price OUR FAMOUS GUMBO Made w/ our Authentic Seafood Stock | Topped Gulf Shrimp & Gumbo Rice $8.99/$10.99 CHICKEN Lettuce, Tomato, Chipotle Sauce $13.99 BOUDIN $13.99 CRAB BISQUE Rich & Creamy | Made from Fresh Blue Crabs | Topped with Blue Crab Meat $9.99/$12.99 add-ons CAJUN CHOWDER Louisiana Goodness Chowder Soup w/ Andouille grated feta, gouda, cheddar, or american cheese $1.00 Sausage, Crawfish Tails, & Roasted Corn $9.99/$12.99 spinach, mushrooms, grilled onions, or jalapeño $1.99 add avocado or bacon $1.99 salads tzatziki or diablo sauce $1.99 "AS NATURE TEACHES US, THE NATURAL LIGHT FOOD" GREEK SALAD Romaine, Iceberg, Spring Mix | Sliced Cucumbers | Tomato Wedges | Sliced Onions | Pitted Kalamata kids menu Olives | Whole Pepperoncini | Hand Grated Feta Cheese 12 & Under Only | Drink not Included | Served w/ Fries | $7.99/$10.99 Substitute Any Side $1.99 DINNER SALAD Romaine, Iceberg, Spring Mix | Sliced CHICKEN STRIPS Fried or Grilled $7.99 Cucumbers | Tomato Wedges | Sliced Onions $5.99/$8.99 Add Fresh Avocado $1.99 POPCORN SHRIMP Fried or Grilled $7.99 Add Gyro Meat $7.99 FRIED CATFISH $7.99 Add Chicken Grilled, Blackened, or Fried $6.99 BEEF HOT DOG $6.99 Add Shrimp Grilled, Blackened, or Fried $8.99 Homemade Greek Dressing, Ranch, Blue Cheese, Thousand Island, GRILLED CHEESE $6.99 Italian, Honey Mustard, Oil & Vinegar CHEESE STICKS $7.99 In law, a "tip" is a gratuity given to the server by a customer. Tipping is usually discretionary and by no means is guaranteed at fast food locations or restaurants with poor service. Our staff takes pride in providing you a one of a kind experience with exceptional customer service, personable experiences, and great tasting food prepared in a timely fashion. A gratuity of 20% is suggested for our hard working staff; so please be fair and courtesy to your server as this is how they support their family. A service charge of 20% will be added to parties of six or more. live seafood shack house specialties "DON'T FORGET TO ASK YOUR SERVER ABOUT OUR B.O.I "SAVORY RECIPES THAT YOU WILL ONLY FIND AT THE GREEK!" TRAY (BORN ON THE ISLAND)" OYSTERS ON THE HALF SHELL Our #1 Select Grade | Fresh from BLUE CRAB CAKES Two Homemade Crab Patties | Served Over Galveston Bay | Full or Half Dozen Market Price Chipotle Mayo w/ Two Hushpuppies and Two Sides $25.99 PEEL & EAT SHRIMP Our Amazing, One of a Kind Fresh Gulf SHRIMP MEDITERRANEAN Shrimp, Straight off the Boat | Mild, Med, Spicy, Extra Spicy | Our Authentic Salsa Blanca is a New Sold by the Pound Market Price Orleans Style Wine Sauce w/ Grilled Gulf Shrimp, Mushrooms, and Herbs Over a Bed of Cajun Rice | Served With Two Hushpuppies SIGNATURE JUMBO SAUCE HEAD-ON PEEL & EAT SHRIMP and One Side $27.99 Same Amazing Shrimp | Tossed In Our Signature "Jumbo Sauce" | Authentic French Creole Wine Butter Sauce | Mild, Med, Spicy, SHARON'S MEDITERRANEAN SEABASS Delicate Grilled Extra Spicy | Sold by the Pound | Served w/ Garlic French Bread Barramundi Fillet served w/ Sautéed Spinach, Gumbo Rice, Cajun Market Price Chowder Side Sauce, and Sliced Avocado $23.99 GALVESTON BAY BLUE CRABS This Is Something We Have Been JANEL'S SALMON PLATTER Tasty Grilled Salmon Fillet Skin-on | Known For | Live Whole Blue Crabs, Cleaned | Fried or Boiled | Our Special Glaze | Served with Sautéed Spinach, Gumbo Rice, Mild, Med, Spicy, or Extra Spicy | 1.5 or 3 Pounds Market Price Cajun Chowder Side Sauce, and Sliced Avocado $23.99 LIVE CRAWFISH (Seasonal) -"This is Something No One Does Better Than Us!" | #1 Select Grade | Mild, Med, Spicy, Extra Spicy MICHELLE'S CHICKEN PLATE Two Juicy, Tender Chicken Breasts Sold by the Pound Market Price | Grilled or Blackened | Served with Sautéed Spinach, Gumbo Rice, Cajun Chowder Side Sauce, and Sliced Avocado $20.99 today's fresh catch "FROM THE FISHERMAN TO THE CHEF, EXPERIENCE GREATNESS" CRABBERS CHOICE SEAFOOD SOUP An Authentic Cajun Greek ASK YOUR SERVER ABOUT AVAILABILITY Recipe | Our Galveston-style Cioppino | Delicious Whole Blue Crab, served with two hushpuppies & your choice of two sides Gulf Shrimp, Catfish, Calamari, and Oysters | Corn, Celery, RED SNAPPER FILLET Carrots, and Potato | Mild, Med, Spicy, Extra Spicy $20.99 Grilled or Blackened Market Price FLOUNDER FILLET ULTIMATE SALMON MAC & CHEESE Our Special Glazed Grilled or Blackened Market Price Blackened Gulf Shrimp, Calamari, and Salmon Fillet Skin-on over WHOLE RED SNAPPER Twisty Pasta Noodles in a Smoked Gouda Cheese Sauce w/ Mushrooms, Tomatoes, Andouille Sausage, Crawfish Tails | Topped Grilled, Blackened, or Fried | Size Varies Market Price w/ Grilled Red Onion, Asparagus & Grated Gouda Cheese $35.99 WHOLE FLOUNDER Grilled, Blackened, or Fried | Size Varies Market Price BRANZINO house specialties add-ons Mediterranean Sea bass Market Price "DELICIOUS ADDITIONS FOR ANY ENTREE" Don't Forget to Add Cajun Sauce or Lump Crab Meat! CAJUN SAUCE Authentic Cajun Cream Sauce w/ Fresh Crab Meat & Gulf Shrimp $8.99 seafood platters "WE PROMISE THIS WILL SATISFY YOUR SEAFOOD CRAVINGS!" SIGNATURE "JUMBO SAUCE" served with two hushpuppies & your choice of two sides Authentic French Creole Wine Butter Sauce $5.99 SHRIMP PLATTER Fresh off the boat | Large Tail-on Gulf Shrimp | Grilled, Blackened, or Fried $25.99 AVOCADO CREAM SAUCE Fresh Pico Sauce w/ Lump Crab Meat $8.99 CATFISH PLATTER "Sounds Like An Ordinary Platter, But We Do It Amazing!" | Grilled, Blackened, or Fried $22.99 LUMP BLUE CRAB MEAT OYSTERS PLATTER Galveston Bay Fresh | #1 Select Grade Only | Fresh Lump Blue Crab Meat $9.99 Grilled, Blackened, or Fried Market Price JUMBO SEARED SCALLOPS COMBO PLATTER Create Your Perfect Platter | Pick Two of the Amazing U10 Seared Scallops $19.99 Above | Grilled, Blackened, or Fried $30.99 SEAFOOD PLATTER "The Dream Platter" | Gulf Shrimp, Oysters, LARGE GULF SHRIMP Catfish (Any Style) & One Fried Stuffed Crab $32.99 Large Tail-on Shrimp, Fresh Off The Boat $7.99 STUFFED CRABS PLATTER Three Blue Crab Shells | Hand Stuffed w/ Our Original Seafood SEAFOOD STUFFED CRAB Hand Stuffed w/ Our Original Seafood $6.99 Goodness including Fish, Shrimp, & Crawfish Tails $22.99 Goodness including Fish, Shrimp, & Crawfish Tails side dishes beverages HUSHPUPPIES $3.99 UNSWEET TEA $2.99 CAJUN RICE $4.99 DR. PEPPER $2.99 HOMEMADE ONION RINGS $4.99 COLESLAW $3.49 CLASSIC COCA-COLA $2.99 FRENCH FRIES $3.49 DIET COKE $2.99 RUSTIC MASHED POTATOES $3.99 GRILLED VEGETABLE MEDLEY $4.99 COCA-COLA ZERO $2.99 CORN ON THE COB $2.50 SPRITE $2.99 BOILED WHOLE RED POTATOES $2.50 PLAIN GUMBO RICE $3.99 MINUTE MAID LEMONADE $2.99 SAUTÉED SPINACH $3.99 BARQ'S ROOT BEER $2.99 Our friends at The Health Department asked if we would kindly remind you that consuming raw or undercooked meats of any kind may increase your risk of food borne illness.
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]
  • Turkish German Muslims and Comedy Entertainment CURRENT ISSUES in ISLAM
    Turkish German Muslims and Comedy Entertainment CURRENT ISSUES IN ISLAM Editiorial Board Baderin, Mashood, SOAS, University of London Fadil, Nadia, KU Leuven Goddeeris, Idesbald, KU Leuven Hashemi, Nader, University of Denver Leman, Johan, GCIS, emeritus, KU Leuven Nicaise, Ides, KU Leuven Pang, Ching Lin, University of Antwerp and KU Leuven Platti, Emilio, emeritus, KU Leuven Tayob, Abdulkader, University of Cape Town Stallaert, Christiane, University of Antwerp and KU Leuven Toğuşlu, Erkan, GCIS, KU Leuven Zemni, Sami, Universiteit Gent Turkish German Muslims and Comedy Entertainment Settling into Mainstream Culture in the 21st Century Benjamin Nickl Leuven University Press Published with the support of the Popular Culture Association of Australia and New Zealand University of Sydney and KU Leuven Fund for Fair Open Access Published in 2020 by Leuven University Press / Presses Universitaires de Louvain / Universitaire Pers Leuven. Minderbroedersstraat 4, B-3000 Leuven (Belgium). © Benjamin Nickl, 2020 This book is published under a Creative Commons Attribution Non-Commercial Non-Derivative 4.0 Licence. The licence allows you to share, copy, distribute and transmit the work for personal and non- commercial use providing author and publisher attribution is clearly stated. Attribution should include the following information: B. Nickl. 2019. Turkish German Muslims and Comedy Entertainment: Settling into Mainstream Culture in the 21st Century. Leuven, Leuven University Press. (CC BY-NC-ND 4.0) Further details about Creative Commons licences
    [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]
  • Catering and Delivery
    CATERING No need to worry! We have you covered! Stalactites can be delivered straight AND to your office, workplace or home, DELIVERY hot, fresh and on time! Each Stalactites order is freshly sliced and prepared in our store just before we deliver to you! We only use premium quality, A-grade meat and ingredients and all of our dips and sweets are homemade using our 40 year old recipe. We are the only Greek restaurant in all of Australia that has been given Coeliac Australia Accreditation, making our Gluten free choices 100% safe for people suffering from Coeliac disease. We can also accommodate vegan, vegetarian and other dietary requirements. Each tray serves 10-15 people. LARGE DIPS - SERVES 10 - 15 OPTION 1 : $13 each LAMB GIROS CATERING TRAY $100 Homemade Tzatziki SHARING Yoghurt, garlic and cucumber (V) (GF) MENU CHICKEN GIROS CATERING TRAY Homemade Hommus $100 Chickpea, sesame and lemon (V) (GF) MIXED GIROS CATERING TRAY Homemade Eggplant $100 Eggplant and garlic dip (V) GREEK SALAD CATERING TRAY Homemade Tarama $39 Caviar and lemon dip HOT SEASONED CHIPS CATERING TRAY ADD: $29 Pita Bread $2.50 each BAKLAVA PACK - SERVES 1–3 Gluten Free/Vegan Pita Bread $4.50 each 3 pieces in a pack $5 each RICE PUDDING - SERVES 1 Homemade rice custard dusted with cinnamon (GF) $5 each All souvlakis come with lettuce, OPTION 2: tomato, onion, and Tzatziki INDIVIDUAL LAMB GIROS SOUVLAKI Tender marinated lamb giros SOUVLAKIS from the spit in pita $17.50 CHICKEN GIROS SOUVLAKI Tender marinated chicken giros from the spit in pita $17 MIXED GIROS SOUVLAKI
    [Show full text]
  • Restaurant – Café / with “Greek Meze”
    SPECIFICATION FOR CERTIFICATION / INSPECTION SHEET NAME Methoriakos Stathmos Number RCF-CMZ-32000103-A CSP Type Restaurant - Café Cuisine with “Greek Meze” cuisine Address Sidirodromikos Stathmos (RRS), 62043 Vyroneia Phone 69 83 51 64 81 e-mail [email protected] Internet http://vyroneia.gr/ General Requirements RCF Restaurant - Café Food and Drink (this term, under Greek laws, includes all types of businesses legislation YES related to food and drink) The rules and guidelines of HYGIENE GUIDES No 1 (Restaurants) by EFET YES (Hellenic Food Authority) are applied Each Food and Drink enterprise is obliged to keep the following folders: Folder 1: It contains the HYGIENE GUIDE for Food and Drink Enterprises by YES EFET (Hellenic Food Authority) Folder 2: It contains the health booklets of employees, the Basic training Manual for hygiene and aliments handling for Food and Drink Enterprises and YES the Training Certificates of employees. Folder 3: It contains the cleaning and disinfection program YES Folder 4: It contains the rodents and insects fight program YES Folder 5: It contains the contract with the Public Water Corporation YES Remarks sheet and box, visibly available, controlled by certification and / or YES other inspection authority Business belongs to one or more of the following categories and its license is category valid complete meal Complete meal (hot or cold) restaurant A typical Greek Restaurant, moderately-priced, with table service and a casual but also taken care of atmosphere. It usually offers a large menu with a variety YES of wines and beers. pleasure Pleasure (offering usually coffee and spirits) A limited selection of pastries, sandwiches and simple hot or cold dishes YES is offered as well in a Greek Café.
    [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]
  • Practical Trends and Theoretical Issues in Mediating Greek Culture to English
    1 Practical trends and theoretical issues in mediating Greek culture to English Simos P. Grammenidis Aristotle University of Thessaloniki 1. Introduction It is generally admitted that translation is a process of approaching the other and reconsidering the same. From time immemorial, translating activity constitutes one of the essential means of intercultural communication, one of the major modes of bridging cultures, even bringing them closer. But is this always the case when it concerns the transfer from a peripheral culture to a central one?1 This paper aims at exploring the practices applied by English translators as regards the transfer of lexical items denoting Greek cultural specificities. In the first part I will attempt to draw up a typology of the adopted translational techniques and, in the second part to identify the inherent factors and reasons that guide translators in their choices. The goal here is not to establish an evaluation of the quality of the final product, but to throw light on the main practices as well as on the principal theoretical issues arising from the proposed translations. As for the data, these were gathered from various novels and a collection of short prose pieces and essays translated from Greek to English. 2. Cultural specificities and Translation The issue of the transference of the other as well as the interaction between translation and culture occupies nowadays a particular place in translation-based thinking. The emergence of the cultural dimension of the translation phenomenon contributed to the radical renewal of the translation speech and in recent decades led scholars to redefine the very nature of the translation phenomenon (cf.
    [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]
  • A Grounded Theory of Authenticity and Quality Constructions for Ethnic Restaurants: Implications for Effective Marketing Strategies
    A grounded theory of authenticity and quality constructions for ethnic restaurants: implications for effective marketing strategies Eleni (Elena) Chatzopoulou Newcastle University Business School PhD Thesis submitted to the Faculty of Humanities and Social Sciences at the University of Newcastle upon Tyne for the degree of Doctor of Philosophy January 2018 ii Declaration No portion of the work referred to in this thesis has been submitted in support of an application for any other degree or qualification from this, or any other, University or institute of learning. (signature)…………………………………,(date)………………..... iii Acknowledgements During the PhD journey, there have been many people who supported me and believed in me. I wish to begin, though, with my beloved family: Giorgos Tetradis, Katerina Bendopoulou, Joyce Chatzopoulou and Markos Tetradis, who shared their endless love with me during the PhD years and they were always reminding me of how proud they were of me. Nor could I exclude my friends and relatives, whose messages and comforting words have accompanied me during this journey. Either in person or via Facebook, Viber and Skype they have been around during the good or bad times of the last years. Apart from my friends and family, my supervisors, Prof. Matthew Gorton and Dr Sharron Kuznesof, have been the cornerstone of the current thesis. They have heard my complaints, they have seen me disappointed and tired but thanks to their patience and support this research has been completed. Special thanks to the interview participants, the restaurant owners and the consumers, as without them this study wouldn’t be completed. They agreed to be interviewed even if they were busy, they shared their valuable experiences and some of them have been kind enough to treat me with food of their restaurants during our interview.
    [Show full text]