SPICES and EXTRACTS 12 FT SECTION EUROPE Deca PLANOGRAM CLASS D STORES
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Stricks Chicks Pulse Recipes
STRICKS CHICKS PULSE RECIPES This recipe book was inspired by another group of agricultural ladies that get together to enjoy meals. Stricks Chicks put a twist on it and decided to Thank you to all of our growers, cook with the pulse commodities that without your quality products to we process. We wanted to try out dif- use in our cooking we would not be ferent pulse recipes that we could able to make these enjoyable share with growers, visitors, friends, recipes! and family. All recipes are taste tested and approved to ensure quality by the Stricks Chicks and staff. Roasted Chickpea Gyros CINNA-LENTIL MUFFINS Recipe by princess buttercup A simple and delicious Mediterranean inspired roasted chickpea wrap with refreshing tzatziki sauce. Prep Time 10 minutes Cook Time 20 minutes Total Time 30 minutes Servings 4 people Calories 331 kcal Ingredients INGREDIENTS 3/4 cup cooked lentils ( see note) 1 15 oz can chickpeas 425 g, 1 ½ cup soaked chickpeas if starting from dry, drained 1/2 cup brown sugar and rinsed 1/2 cup sugar 1 Tbsp olive oil 15 mL 1/2 teaspoon salt (omit if using canned lentils) 1 Tbsp paprika* 7 g 1 teaspoon cinnamon 1 tsp ground black pepper 3 g 1/2 teaspoon baking soda 1/2 tsp cayenne pepper 1.5 g 1/8 teaspoon baking powder 1/4 tsp salt 1.5 g 3/4 cup flour 4 pita flatbreads 1 teaspoon vanilla extract 1 cup tzatziki 2 eggs 250 g, use ⅓ recipe if you're just making it for these gyros 1/2 cup cooking oil 1/4 red onion cut into strips 1/2 cup raisins 2 lettuce leaves roughly chopped 1/2 cup chopped walnuts 1 tomato sliced 1/4 cup confectioners' sugar INSTRUCTIONS Directions Pat dry chickpeas with paper towel, removing any skins that may come off. -
Turbochef® Speedcook Oven Cookbook Proven Commercial Performance for Your Home™ Table of Contents
® TURBOCHEF® SPEEDCOOK OVEN COOKBOOK PROVEN COMMERCIAL PERFORMANCE FOR YOUR HOME™ TABLE OF CONTENTS OF TABLE TABLE OF CONTENTS Introduction . 3 Recipes . 5 Appetizers . .6 Seafood . 11 Eggs, Poultry, and Meats . 16 Vegetables and Sides . 24 Pizza and Pasta . 31 Desserts and Sweets . 36 Index . 44 TABLE OF CONTENTS 2 INTRODUCTION Welcome to Commercial Performance for Your Home The Viking Professional TurboChef Speedcook Oven is a high performance commercial inspired oven designed specifi cally for today’s home cook. No other oven provides a greater combination of performance, quality, and simplicity. These ingredients empower you to be the cook you want to be without sacrifi cing quality, fl avor, or enjoyment. They bring to your kitchen a new sense of wonder, magic, and delight. And most importantly, they bring people back together at the dinner table to enjoy good company and great food. Your Viking Professional TurboChef oven delivers unrivaled performance. As you will see in this cookbook, fresh, creative, and fl avorful dishes that would take hours to prepare and cook can now be delivered in a fraction of the time. In fact, entire meals can be cooked in the time you would typically take for a single dish. Whether it is an elegant evening dinner cooked in less than 25 minutes or an entire Thanksgiving feast cooked in little more than an hour, Viking Professional TurboChef provides you with abilities unmatched in the world of cooking. Of course, speed without quality is meaningless. It’s the quality worthy of four-star kitchens that truly sets Viking Professional TurboChef apart. -
Greek Isles Marinated Chicken Serves 4-6 Prep Time 20-30 Minutes (Does Not Include Marinating Time) Cook Time Approximately 1 Hour
Greek Isles Marinated Chicken Serves 4-6 Prep Time 20-30 minutes (does not include marinating time) Cook time approximately 1 hour Ingredients ¼ cup water 2 BOU Chicken Bouillon Cubes 1 tbsp Lemon Pepper Seasoning 1 tsp Montreal Steak Seasoning ½ cup fresh lemon juice 1 tbsp oregano, dry ½ cup canola oil ¼ cup Italian parsley, chopped Zest from 1 lemon 1 Roasting Chicken (3½ to 3¾ lbs.) Method Combine all ingredients (except for the chicken) in a blender and blend well. Add the chicken breasts to a stainless steel bowl and coat with the marinade. Marinate for 3 to 4 hours under refrigeration; tossing 2 to 3 times during the marinating time. Or place the chicken into a large 2-gallon resealable bag. Pour the marinade into the bag and seal. Shake to coat the chicken and place under refrigeration (repeat 2 to 3 times during the marinating time). Set the EGG for indirect cooking with the convEGGtor at 350°F/177°C. Remove the chicken from the marinade and allow the excess marinade to drain off. Place the chicken onto a Big Green Egg Ceramic Vertical Roaster (fill the roaster with a beer or BOU broth); set the roaster into a Roasting & Drip Pan and place on the cooking grid. Cook to an internal temperature of 165°F in the breast and 175°F in the thigh. Serve with Tomato Feta Salad. Tomato Feta Salad Serves 6 Ingredients 3 tbsp oregano leaves, chopped 10 oz grape tomatoes, cut in half 2 tsp garlic, minced ½ cup red onions, sliced thin Anthony C. -
Private and Group Dining
® TM PRIVATE AND GROUP DINING HISTORY OF BARRIO QUEEN From its inception, Barrio Queen has strived to provide a unique dining experience based on offering authentic Mexican food, often created from the chefs’ own family recipes. Everything is handmade, using top-notch ingredients, from the salsa and guacamole to the chips. The dishes are then served to patrons in a way that is fun and engaging. Barrio Queen likes to pass the culture on to the guests and help them experience the food. Our food helps people fall in love with the Hispanic culture and our atmosphere makes it easy to imagine you’re eating a meal at your grandmother’s home in Mexico. Our food is our passion.” Today, Barrio Queen is an award-winning and nationally recognized establishment. “Best Guacamole” “Best of Phoenix Skinny Chola Margarita” “Best New Restaurants in America” “Top 10 Best Table Side Guacamole” Stay Tuned! Our signature guacamole will be featured on Food Network’s “Best Thing I’ve Ever Ate.” LOCATIONS Avondale Queen Creek (Coming Soon) 21156 S Ellsworth Loop Rd Opening Summer 2021 Queen Creek, AZ 85142 (480) 825-7931 Desert Ridge 21001 N Tatum Blvd Ste 98 Scottsdale Phoenix, AZ 85050 7114 E Stetson Dr Ste 105 (480) 466-7445 Scottsdale, AZ 85251 (480) 656-4197 Gilbert 388 N Gilbert Rd Tempe Gilbert, AZ 85234 31 S McClintock Dr (480) 634-5025 Tempe, AZ 85281 (480) 825-7931 Glendale 7640 W Bell Rd Glendale, AZ 85308 (602) 287.8226 Mix & Mingle Menu $48 per person Includes chips, salsa and Barrio Signature Guacamole Choose Five: ADDITIONAL APPETIZERS FOR $9 PER -
ITALIAN BEEF STUFFED PEPPERS Sautéed Green Beans with Almonds
ITALIAN BEEF STUFFED PEPPERS Sautéed green beans with almonds COOK TIME SERVINGS CALORIES PER SERVING NET CARBS PER SERVING MENU 30 MIN 2 740 12 GRAMS KETO // GLUTEN-FREE This keto take on classic Italian-style stuffed INGREDIENTS (8 ITEMS) WHAT YOU’LL NEED peppers is cheesy and loaded with a savory 1 whole Red bell pepper medium & large sauté pans beef filling — just the way we like it. Here, 6 oz Green beans baking sheet ground beef is cooked with tomato paste ½ oz Roasted almonds T measuring cup & spoons and cream cheese for rich, tangy flavors, 10 oz Ground beef* oven mitt then piled into red bell pepper halves, ¾ tsp Italian herb & red pepper blend cooking oil sprinkled with Parmesan, and roasted to a 1 ½ oz Tomato paste salt & pepper melty finish. Tender sautéed green beans 1 oz Cream cheese M with crunchy almonds make the perfect 1 oz Parmesan cheese M ALLERGENS accompaniment. T TREE NUTS (almonds) M MILK KING O FO O R C If you ordered the 4-serving version of this meal, 4 refer to the guidelines in Step 1. Certified gluten-free by the Gluten Intolerance *Ground beef is fully cooked when it's no longer pink. Group’s Gluten-Free Safe Spot Program. Wash and dry fresh produce. Wash hands and surfaces after handling raw meat. Consuming raw or undercooked meat may GREEN CHEF IS PROUD to be a USDA Certified Organic company. increase your risk of foodborne illness. Go to greenchef.com/faq for safe cooking guidelines and to learn more about food All produce and eggs are organic unless otherwise labeled. -
Aging Well Recipe Book [email protected]
https://barbsobel.com/ Aging Well Recipe Book [email protected] Hi, Thank you for downloading my Aging Well recipe book. Make sure to look through the notes. There are some great substitution ideas and helpful hints. I would love to get your feedback about recipes that you tried. Happy cooking! Barbara https://barbsobel.com/ https://barbsobel.com/ Triple Berry Protein Bowl 10 minutes Strawberries (sliced) Wash berries and place in bowl(s). Sprinkle berries with hemp seeds and Blueberries slivered almonds. Top with almond butter and pour almond milk over top. Blackberries Enjoy! Almond Butter Hemp Seeds Slivered Almonds Unsweetened Almond Milk https://barbsobel.com/ Make Ahead Blueberry Chia Parfait* 30 minutes Unsweetened Almond Or In a bowl, mix together the almond milk, chia and seeds. Whisk until well Coconut Milk Or Water combined. Let the mixture sit for 30 minutes at room temperature or cover and Chia Seeds store in the fridge overnight. Frozen Blueberries Or Raspberries (thawed) Once it has thickened up, layer chia pudding into mason jars or containers. Add a layer of blueberries and sprinkle with slivered almonds. Repeat layers until all Slivered Almonds ingredients are used up. Eat right away or seal jars and store in the fridge until ready to eat. Enjoy! Use shredded coconut or hemp seeds instead. If your chia seeds do not create a gel, they may be stale. Time to buy a new bag! https://barbsobel.com/ Spinach and Sweet Potato Egg Muffins 35 minutes Avocado Oil Preheat oven to 350ºF (177ºC). Lightly grease a muffin pan with avocado oil. -
Entrees: Sides
Entrees: 1/3lb. WOW burger...................................$4.75 1/3lb. hamburger seasoned with a special seasoning blend; topped with your choice of lettuce, tomato, onion, pickle, ketchup, mustard, and/or mayo. Add cheese for $0.50 Add bacon for $0.75 Add grilled peppers and/or mushrooms for $0.25 Steak & Cheese Sub...............................$5.75 Grilled steak with green peppers and onions topped with melted mozzarella cheese on a hoagie roll. Sausage Dog...........................................$3.25 1/4lb. smoked sausage topped with your choice of onion, relish, ketchup, mustard, and/or mayo. Hot Dog.....................................................$3.00 All-beef hot dog topped with your choice of onion, relish, ketchup, mustard, and/or mayo. Corn Dog..................................................$2.50 State Fair honey-flavored breaded hot dog. Chicken Breast Chunks...........................$4.50 6 chunks of breaded chicken breast meat; served with BBQ, honey mustard, or Ranch sauce. Grilled Chicken Sandwich.........................$5.00 Chopped chicken breast grilled and topped with your choice of lettuce, tomato, onion, pickle, ketchup, mustard, and/or mayo on a hoagie roll. Sides: Mozzarella Sticks.....................................$4.00 5 breaded mozzarella sticks served with marinara sauce or ranch dressing. Nachos......................................................$3.75 Tortilla chips topped with your choice of chili (no beans), cheese, and jalapenos. Onion Rings..............................................$3.75 10 rings of minced onion breaded and deep-fried. Jalapeno Poppers.....................................$3.75 5 breaded jalapeno slices stuffed with cheddar cheese served with marinara sauce or ranch dressing. Side Salad………........................................$3.50 Tomatoes, carrots, onions, & cucumbers on a bed of lettuce. Served with choice of dressing: French, Italian, 1000 Island or Ranch French fries..............................................$3.75 1/2lb. -
Homemade Spices to Help You Save Time and Money
36 Homemade Spices to Help You Save Time and Money POULTRY SEASONING GREEK SEASONING 1 T rosemary; 1 T oregano; 1 T ground sage; 1 tsp. ¼ C dried oregano leaves; 2 TBS fennel seeds; 2 powdered ginger; 1 tsp. marjoram; 1 ½ tsp. thyme; 3 T TBS crushed dried lemon grass; ¾ tsp. black pepper packed brown sugar; 3 T dry minced parsley; 1 t. pepper; 1 T paprika; 2 T garlic salt; 2 T onion salt; 2 T chicken HERB MIX bouillon powder; 1 pkg. Lipton cup tomato soup mix Mix together in a mortar and pestle and then store 1 T onion powder; 1 T garlic powder; 1 T dried in an airtight container. When ready to use, mix 1 parsley flakes; 1 t. dried basil leaves; 1 t. dried tablespoon to 1 cup of flour for coating on any type thyme leaves; 1 t. dried marjoram leaves; 1 t. of pultry such as chicken, turkey, and cornish game pepper hens. HERBS DE PROVENCE CHILI POWDER 1 T dried basil leaves; 1 T dried marjoram leaves; 1 3 T paprika; 1 T ground cumin; 2 T oregano; 1 t. red T dried summer savory leaves; 1 T dried thyme or cayenne pepper; ½ tsp. garlic powder leaves; 2 t. orange zest; 1 powdered bay leaf; 1 t. fennel seeds CINNAMON SUGAR BREAKFAST SAUSAGE SEASONING 1 c granulated sugar; 2 T ground cinnamon 1 teaspoon Celtic sea salt; 1 teaspoon chili powder CREOLE SEASONING blend; ½ teaspoon dried thyme; ½ teaspoon fennel seed; ½ teaspoon ground ginger; ¼ teaspoon onion 4 t. salt; 4 t. paprika; 1 T garlic powder; 1 T black powder; ¼ teaspoon dried oregano; ¼ teaspoon pepper; 2 ½ t. -
Sodium and Kidney Disease
Sodium and Kidney Disease What is sodium? Sodium is a mineral found in food and all Did You Know? types of salt. We need a very small amount 1 teaspoon (5 mL) of of sodium for body water balance. However, table salt has 2325 mg of most people eat more sodium than they sodium. need. Where does sodium come from? How much sodium should I eat each day? • Processed foods: salt and other sodium additives are found in most packaged You should limit sodium to 2300 mg or less and prepared foods at the grocery store. each day. Aim for less than 600 mg for a Most of the sodium we eat comes from meal and less than 250 mg for a snack. processed foods. • The salt shaker: added in cooking and at Why do I need to limit sodium? the table. • Natural content: small amounts of sodium With kidney disease your kidneys do not is found naturally in most foods. balance sodium and water well. If you eat too much sodium you may have: How can I eat less sodium? • High blood pressure • Thirst • Do not add salt to your food. • Puffy hands, face and feet • Do not add salt during cooking. • Too much fluid around your heart and • Use fresh or frozen (without salt) meat, lungs, making it hard to breathe chicken, fish, seafood, eggs, vegetables • Cramps during hemodialysis and fruits. These are naturally low in sodium. By eating less sodium, you can help control • Make your meals with fresh ingredients. these problems. • Avoid high sodium foods such as: − Ham, bacon, salami and other deli Some medications used to protect the meats kidneys and lower blood pressure work − Pickles, olives, relish better when your diet is lower in sodium. -
Baked Chicken & Mafalda Pasta
Baked Chicken & MINUTE MEAL Mafalda Pasta with Honey & Balsamic Vinegar Dressing TIME: 25-35 minutes SERVINGS: 4 This recipe highlights the versatility of balsamic vinegar dressing by using it in two ways: as a coating and a dipping sauce for our chicken. Rustic mafalda pasta, tossed with kale and carrots in butter, makes for a satisfying accompaniment to the baked chicken. (You may receive dark green lacinato, green curly, or red kale.) MATCH YOUR BLUE APRON WINE Fruity & Savory Serve a bottle with this symbol for a great pairing. Ingredients 4 1/2 lb 1 bunch 6 oz 4 Tbsps BONELESS, MAFALDA PASTA KALE CARROTS BUTTER SKINLESS CHICKEN BREASTS 2 Tbsps 1 1/2 Tbsps 1 1 Tbsp 1 Tbsp BALSAMIC ITALIAN SHALLOT HONEY DIJON MUSTARD VINEGAR SEASONING* * Whole Dried Basil, Sage, Oregano, Savory, Rosemary, Thyme, & Marjoram Download our iOS or Android app, or log in to blueapron.com for how-to videos and supplier stories. 1 2 1 Make the dressing & bake the chicken: F Remove the honey from the refrigerator to bring to room temperature. F Place an oven rack in the center of the oven, then preheat to 450°F. F Heat a large pot of salted water to boiling on high. F Line a sheet pan with aluminum foil. Lightly oil the foil. F In a large bowl, whisk together the honey (kneading the packet before opening), vinegar, mustard, Italian seasoning, and 1 tablespoon of olive oil. Season with salt and pepper to taste. Transfer half the dressing to a serving dish and set aside. F Pat the chicken dry with paper towels; season with salt and pepper on both sides. -
Sides Proteins
page 1 of 3 INGREDIENTS LIST ― SUMMER 2020 Sides Charred Broccoli broccoli, salt, pepper, extra virgin olive oil ⚫ Four Beans & Olives green beans, black beans, soy beans, white Sweet Potatoes sweet potatoes, salt, extra virgin olive oil beans, mixed olive tapenade with capers, goat horn peppers, bean vinaigrette Allergens: soy, citrus, allium, sulfites, Proteins nightshades Sweet N’ Spicy Tofu ⚫ Roasted Beets & Lentils tofu, tofu & salmon poké marinade roasted red beets, black lentils, diced red Allergens: soy, sesame, allium, nightshades onions, horseradish, lemon dressing Salmon Poké Allergens: legumes, citrus, allium, sulfites salmon (raw), scallion, tofu & salmon ⚫ Kirby Cucumbers & Feta poké marinade cucumber, feta, hibiscus pickled onions, Allergens: fish, sesame, allium, nightshades za’atar, sumac, salt and pepper, lemon juice, Wild Alaskan Salmon extra virgin olive oil salmon, safflower oil, salt and pepper, Allergens: dairy, citrus, allium lemon juice Vegan Ranch Slaw Allergens: fish, citrus red cabbage, kelp, carrots, vegan kelp ranch, Braised Pork lemon juice, salt and pepper pork, pork braise liquid, salt, pepper Allergens: citrus, allium, nightshades Allergens: citrus, allium, nightshades Shaved Brussels Sprouts Roasted Chicken brussels sprouts, dried cranberries, lemon chicken thigh, green garlic puree, safflower oil, dressing, pepper flakes, pecorino cheese, salt sumac Allergens: dairy, citrus, allium, sulfites, Allergens: citrus, allium, nightshades nightshades Baked Beet Falafel ⚫ Cucumber Avocado Gazpacho beets, chickpeas, -
Wings Are Shipped to Us Fresh, Never Frozen
pacific beach (858) 274-2473 DIRTYBIRDSBARANDGRILL.COM college area (619) 265-2086 liberty station (619) 756-7576 ocean beach (619) 241-2922 SERVED WITH RANCH, CELERY & CARROT STICKS (50¢ for extra carrots or celery) Our wings are shipped to us fresh, never frozen. They rubbed with our house blend, baked for 45 minutes seal in the flav WINGS 5 PIECE: $8.50 10 PIECE: $15.50 20 PIECE: $28.50 (4 flavor option $2) EXTRA SAUCES: 75¢ NO HEAT MILD MEDIUM HOT REALLY HOT BONELESS WINGS - $15.50 PER POUND SERVED WITH RANCH, CELERY & CARROT STICKS (2 sauces maximum) NAKED SWEET CHILI NOT available for Happy Hour pricing or included with AYCE Mondays. Allow extra time. Our famous wings served plain with Special blend of sweet chili sauce with a no sauce. kick of garlic and chili flakes. LEMON PEPPER APPLE BOURBON HONEY HOT FLAMING HONEY A tangy blend of lemon pepper coated CHIPOTLE Fresh honey and brown sugar cooked in MUSTARD buttery goodness. AKA the ABC! This wing is a favorite our secret hot sauce. Our house-made honey mustard with a amongst our regulars. TERIYAKI MAPLE generous helping of heat. Our house teriyaki topped w/sesame seeds. DIRTY DRY JERK CHIPOTLE BBQ GENERAL BIRD Our house jerk rub is sure to bring you A blend of our classic BBQ with real Dirty Bird’s secret version of the classic BBQ to the islands. maple syrup and kicked up a notch with General Tso’s sauce. Our classic western- style smoky BBQ sauce. chipotle peppers. DIRTY WET JERK NINJA GARLIC HERB Wet version of our popular dry rub.