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MAINSTREET Mediterranean Cuisine
at — — MAINSTREET Mediterranean Cuisine DINNER MENU Time Honored Recipes from the Cirino Family Kitchen 530-477-6000 Your Hosts: Jerry and Tucker Cirino Soups ~ Salads SOUPS (All soups are house-made) Soup of the Day: Cup 4.95 ~ Bowl 6.95 French Onion: Bowl 5.95 Cirino’s Famous New England Clam Chowder: Cup 5.95 ~ Bowl 10.95 SALADS Any of the following can be added to your salad for an additional cost: Chargrilled Chicken 5.75 Chargrilled Salmon Fillet 9.50 Sliced Turkey 4.75 Chargrilled Ocean Prawns 8.75 Large Bay Shrimp 5.25 Chargrilled New York Steak 8.75 Chargrilled Balsamic Chicken Thigh 3.75 GARDEN GREEN HOUSE SALAD Green leaf and baby greens with tomatoes and cucumbers. Dressings: Cirino’s House Dressing, Dijon Vinaigrette, Roasted Creamy Garlic, Blue Cheese, Louie Dressing (Thousand Island), Vinegar and Oil. Small 6.25 Large 9.95 CAESAR SALAD Fresh, cool and crisp romaine lettuce tossed with just the correct amount of our house-made Caesar dressing prepared with Italian imported anchovies and fresh-squeezed lemon juice. We then dust your salad with fresh Parmesan Reggiano cheese and top it with our own toasted croutons. Small 7.25 Large 14.95 MEDITERRANEAN SALAD Tender mixed baby greens with roasted red bells, artichoke hearts, Greek olives, tomatoes and Feta cheese, tossed with Dijon dressing and sautéed eggplant. 15.95 SHRIMP LOUIE Our Louie dressing and salad together, make a superb combination of flavors! Soft and plump, sea fresh bay shrimp top a bed of tender baby green lettuce, tomatoes, kalamata Olives, cucumber, carrots, hard boiled eggs and croutons. -
Apple Spice Junction Menu
Challenge Discovery Catering Menu Options Please choose a boxed lunch option (sandwich or salad). Sandwiches come with your choice of a side item. Salads come with a side of fresh bread and honey butter. All meals come with a cookie. Boxed Lunch Choices Description Vegetarian Mushrooms, tomatoes, cucumbers, avocado, peppers, and sprouts, provolone & cheddar cheese on olive oil & herb bread with a side of pesto mayo. Club Oven-roasted turkey breast, baked ham, bacon, cheddar & provolone cheese on honeywheat bread with our signature sauce on the side. Granny-Apple Turkey Tangy sliced green apples, tender turkey breast, Havarti cheese on honeywheat bread with a side of apple cider vinaigrette. Office Favorite Roast beef, sliced turkey, ham and Swiss cheese on 13-grain bread with a side of our signature sauce. Chipotle Chicken Chipotle seasoned chicken with tomatoes and pepper jack cheese on sourdough bread with a side of chipotle mayo. Cranberry Bleu Salad (Vegetarian) Salad greens and vegetables topped with tangy cranberries, crumbled blue cheese, and candied walnuts. Served with poppyseed dressing. Cobb Salad Salad greens and vegetables with chunks of chicken, bacon, fresh vegetables, sliced egg, jack and cheddar cheese. Served with balsamic vinaigrette. Side Item Choices Pasta salad, potato salad, frogeye salad(sweet side-cross between tapioca and ambrosia), apple slices, baby carrots with ranch dip, or chips Beverage Choices Coke, Diet Coke, Sprite, Pepsi, Diet Pepsi, Dr. Pepper, Diet Dr. Pepper, Mt. Dew, Bottled water # Name Meal Choice Side Item Special Instructions Beverage Choice 1 2 3 4 5 6 7 8 9 10 11 12 13 14 15 16 17 18 19 20 21 22 23 24 25. -
Beans and Pasta Salad
Recipe Series Recipe Category: Cold Side Dish Meal suggestion: Serve with egg or tuna Beans and Pasta Salad salad and spinach Yield: 2 servings, about 1 cup each leaves tucked into a whole grain pita 1/3 cup cooked red beans, cooked without salt, pocket, watermelon, drained and rinsed and low-fat milk. 1/3 cup chopped fresh cucumber 1/4 cup chopped radishes This easy cold side 1/4 cup frozen peas dish is also healthy. 1/4 cup frozen cut carrots, cut into quarters Cholesterol-free and 1 teaspoon dried parsley flakes low in fat and sodium, 1/2 teaspoon dried Italian seasoning or dried oregano it is an excellent leaves source of vitamin A 1/8 teaspoon ground black pepper and dietary fiber, and a dash of dried red pepper flakes a good source of 1 tablespoon lemon juice vitamin C and iron. 3/4 cup cooked elbow macaroni or bowtie pasta, preferably whole wheat 1. Wash your hands and work area. 2. In a shallow serving bowl, gently stir all ingredients together. 3. Cover and refrigerate for several hours to allow flavors to blend. 4. Serve chilled. 5. Cover and refrigerate leftovers within two hours. For more information about healthy eating, contact your local extension office or log on to www.ksre.ksu.edu/humannutrition/ The Food Assistance Program can help people of all ages with low income buy nutritious foods for a better diet. To find out more, call 1-888-369-4777. Recipe developed by Mary Meck Higgins, Ph.D., R.D., L.D., CDE, Associate Professor, Dept. -
Corporate Events
TO ORDER, CONTACT +65 6235 6275 | 2 CORPORATE MENU CORPORATE CORPORATE MENU 1 STARTERS (WESTERN) STARTERS (ASIAN) LUNCH (MIN. 20 PAX) • House-Smoked Ocean Trout with Fresh Wasabi Dressing • Dutch-Style Chicken & Vegetable Rissoles Lunch Buffet - $48+ Per Pax • ‘Gado-Gado’ Indonesian Salad of Mixed Vegetables Premium Lunch Buffet - $60+ Per Pax • Antipasto of Char-Grilled Mediterranean Vegetables with Egg, Potato & Peanut Dressing Service Staff - $100+ Per Staff Catering Fees - $15+ Per Pax • Roma Tomato & Bocconcini Salad with Basil, • ‘Tahu Telur’ Crispy Tofu Omelette with Aged Balsamic & Extra Virgin Olive Oil Vegetable Julienne & Peanut Dressing Starters - Select 3 Mains - Select4 • Char-Grilled Portobello & Forrest Mushroom with Garlic • Thai Glass Vermicelli Salad with Chilli-Lime Dressing, Sides - Select 2 Herb & Aged Balsamic Dried Shrimp, Minced Meat & Cashew Nuts Dessert - Select 1 • Seafood Pasta Salad with Thousand Island Dressing • ‘Lemper’ Glutinous with Lemongrass Chicken • Caesar Salad with Parmesan, Eggs, Croutons & Bacon • Chilled Cha-Soba with Oriental Mushrooms 2 & Truffle Soy Dressing • Niçoise Salad with Egg, Tuna, Potatoes, Onions, DINNER (MIN. 20 PAX) Olives, Tomatoes • Manado’ Seafood Ceviche with Coconut Milk, Lemon Basil, Chilli & Lime Dinner Buffet - $68+ Per Pax • House-Smoked Ocean Trout with Caviar Crème Fraiche Premium Dinner Buffet - $80+ Per Pax Duck Rillette with Cornichons Service Staff - $100+ Per Staff TO ORDER, CONTACT +65 6235 6275 | 3 ORDER, 6275 TO 6235 +65 CONTACT Catering Fees - $15+ Per Pax • Salad of Confit Salmon, Grilled Asparagus, Baby Spinach & Yuzu Dressing Starters - Select 3 • Char-Grilled Spanish Octopus Salad, Mains - Select 6 Lemon-Garlic Dressing Sides - Select 2 Dessert - Select 1 + Fruit Platter *Catering fees include transport, set-up, tear down & tableware CORPORATE MENU 1 MAINS (WESTERN) LUNCH (MIN. -
Hawaiian Menu Ideas
Wilma Lott Catering Traditional Buffet Sample Menu #1 Grilled Tri Tip with Roasted Garlic Au Jus (Carving Station) Roasted Chicken Breast with Rosemary Apricot Glaze Yukon Gold Garlic Mashed Potatoes Grilled Mixed Seasonal Vegetables Spring Mix Salad w/Strawberries, Feta, Red Onion, & Candied Pecans; served w/Honey-Balsamic Vinaigrette Fresh Fruit Arrangement with Complimentary Fruit Carving Decoration Handmade Rolls with Butter Sample Menu #2 Grilled Salmon with a Lemon & Caper Buerre Blanc Sauce Chicken Marbella Basmati Rice with Scallions Grilled Zucchini, Peppers & Carrots with Olive Oil & Rosemary Spring Mix Salad w/Feta, Artichoke Hearts, Sundried Tomato, Black Olives, Red Onion; served w/Creamy Italian Vinaigrette Fresh Fruit Platter with Complimentary Fruit Carving Decoration Handmade Rolls with Butter Sample Menu #3 (vegetarian) Stuffed Portobello Mushroom Butternut Squash Ravioli with Sage Browned-Butter Sauce Yukon Gold Mashed Potatoes w/Truffle Oil & Chives Ratatouille Spring Mix Salad w/Apples, Pears, Gorgonzola, Red Onion, & Candied Walnuts; served w/Raspberry Vinaigrette Fresh Fruit Platter with Complimentary Fruit Carving Decoration Handmade Rosemary Rolls with Butter Sample Menu #4 Grilled Tri-Tip w/Roasted Red Pepper Sauce (Carving Station) Fusilli Pasta w/Hot Pepper Vodka, Sun Dried Tomato Cream Sauce Gemelli Pasta w/Grilled Chicken, Candied Walnuts, Grapes, Light Gorgonzola Cream Sauce Mushroom Risotto Sautéed Seasonal Mixed Vegetables Caesar Salad w/fresh parmesan & homemade croutons Fresh Fruit Platter with Complimentary -
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. -
Cookbook Committee Special Thanks to Jenn Springer for the Wonderful Idea and Countless Hours Collecting and Typing Recipes ~ As Well As Her Committee
2009 | www.frogtummy.com . Cookbook Committee Special thanks to Jenn Springer for the wonderful idea and countless hours collecting and typing recipes ~ as well as her committee. Jenn Springer Gennessa Robbins Relief Society Presidency 2009- PRESENT Robin Rudd Melanie Butler Kathy Robbins Staci Potter Relief Society Presidency 2006- 2009 Vicki Christensen Helen Schenck DeAnn Hoggan Krista Hansen Appetizers ..................................................... 16 Texas Caviar ................................................................................................... 17 Sun-dried Tomatoes (well, sort of) ............................................................... 17 Open-Face Crab Ciabatta .......................................................................... 18 Cheese Spread .............................................................................................. 18 Cheese Fondue ............................................................................................. 18 Stuffed Mushrooms ........................................................................................ 19 Stuffed Mushrooms ........................................................................................ 19 Fantastic Ranch Cheese Balls ..................................................................... 20 Tomato & Cream Cheese Appetizer .......................................................... 20 Ham Cheese Ball ........................................................................................... 20 Lettuce Wraps ............................................................................................... -
Om Swastiastu
Om Swastiastu COVID-19 has managed to cause a lot of uncertainty and we are all in unchartered waters. This brochure was made based on events during the golden years. The government has many new normal policies in place and it changes very often. At this stage buffets and food displays are not allowed at events. We will he happy to sit and discuss options. In our years of catering, we received amazing feedback from our clients. The experience has given us the knowledge to produce and execute bespoked events to major productions. Bali Catering Company’s well trained and experienced team are ready to help you plan an event that will well exceed your expectations, and make for a truly unforgettable occasion. Our English speaking team, with experience and expertise from various luxury hotel background, allow each of our client to rest assured that the party are in good hands. The freshest, most flavoursome ingredients are artfully composed and presented with flair and finesse. Guests are looked after with gracious, friendly, professional service and events are coordinated with unparalled perfection. Blending exceptional cuisine with the fresh produce of Bali, we will work a little magic of our own to ensure that your dream becomes a reality. For bookings please Whatsapp is at +62 811 398 484 ••• ••• 2 Canapés IDR 125,000 per person Please select 4 types of Canapés COLD CAnAPéS • Smoked Salmon Sushi • Seared Tuna with Sambal Matah • Cauliflower Panna Cotta on Parmesan (Mild Chili Sambal) (Gluten Free) Sanded Crust with Crispy Bacon • Steamed -
Cookbook, Contact
Prairie Land Electric Cooperative Inc. Norton Headquarters 14935 U.S. Highway 36, P.O. Box 360 Norton, KS 67654 785-877-3323 or 800-577-3323 Publication #15,962 Printed in the United States of America. To create your own custom cookbook, contact: PUBLI SH I G&R Publishing N G 507 Industrial Street • Waverly, IA 50677 800-383-1679 [email protected] www.gandrpublishing.com www.facebook.com/gandrpublishing Table of Contents Appetizers & Dips ............................................................1 Breads & Rolls .................................................................9 Cookies & Candies ........................................................25 Desserts ........................................................................47 Main Dishes, Meats & Poultry .......................................79 Soups & Salads ...........................................................123 Vegetables & Side Dishes ...........................................147 Miscellaneous ..............................................................157 Cooking & Nutritional Tips Household Hints Index I The History of Prairie Land Electric Cooperative The Rural Electrification Act was passed by Congress and signed by President Franklin D. Roosevelt in May 1936. It authorized REA to finance the construction of generation, transmission and distribution facilities to provide electric energy to rural areas not receiving central station electricity. Cooperative farm organizations and rural public power districts became the principal borrowers under the -
Coffee Break Menu Premium
Coffee Break Menu Premium Morning Coffee Break 1 Kinds of Nut, 3 Kinds of Keripik or Crackers, 1 Kind of Chilled Juice, Tea & Coffee, 1 Kind of Whole Fruit 1 4 5 2 3 6 7 Bika Ambon Dadar Gulung Talam Ubi Lapis Surabaya Nagasari Wajik Ketan Sous Colenak Cucur Lapis Malang Putri Noong Lapis Legit Tausah Pao Serabi Solo Tuna Sandwich Spring Roll Pastel Ayam Bitter Ballen Risoles Daging Martabak Telor Miswa Ayam Afternoon Coffee Break 1 Kinds of Nut, 3 Kinds of Keripik or Crackers, 1 Kind of Chilled Juice, Tea & Coffee, 1 Kind of Whole Fruit 1 2 3 4 5 6 7 Pisang Goreng Mango Puding Bugis Mandi Ongol Ongol Talam Ubi Lapis Surabaya Brownis Kukus Keju Mie Kangkung & Laksa Singapore Mie Kocok Stall Dim Sum Stall Batagor Stall Ice Cream Stall Baso Tahu Stall Bakso Stall Stall Martabak Daging Tempe Mendoan Lemper Ayam Sosis Solo Cireng Isi Bakwan Udang Tahu Isi Evening Coffee Break 1 Kinds of Nut, 3 Kinds of Keripik or Crackers, 1 Kind of Chilled Juice, Tea & Coffee, 1 Kind of Whole Fruit 1 2 3 4 5 6 7 Bandrek Bajigur Wedang Jahe Bandrek Bajigur Wedang Jahe Indian Cai Jagung Rebus Kacang Bogor Singkong Rebus Kacang Tanah Kedelai Rebus Pisang Rebus Singkong Rebus Ubi Cilembu Pisang Rebus Talas Rebus Rebus Jagung Rebus Ubi Cilembu Ketimus Sukun Rebus Lunch Menu Premium 1 2 3 4 5 6 7 Salad Salad Salad Salad Salad Salad Salad Crispy Noodle Salad Karedok Pasta Salad Papaya Salad Gado Gado Potato & Crispy Rujak Buah Bacon Salad Soup Soup Soup Soup Soup Sweet Corn & Crab Soup Minestrone Soup To Yam Ta Lay Soto Bandung Soup Sayur Asem Soup Soto Ayam Chicken -
The Ultimate Salad Recipe Collection
1 The Ultimate Salad Recipe Collection The Ultimate Salad Recipe Collection: Over 240 Delicious Healthy Recipes By Dali Burgado, CPT www.daliburgado.com Defeat It, LLC | Dali Burgado Fitness Dali Burgado | WWW.DALIBURGADO.COM 2 The Ultimate Salad Recipe Collection Table of Contents 24-Hour Slaw ............................................................................................................................. 7 ANOTHER BEAN SALAD ........................................................................................................... 7 Apple and Fennel Salad ......................................................................................................... 8 Artichoke Salad ....................................................................................................................... 8 Autumn Fruit Salad .................................................................................................................. 9 Avocado with Groundnut Dressing .................................................................................... 10 BAJA CHICKEN PASTA SALAD .............................................................................................. 10 Balsamic Dressing .................................................................................................................. 11 Basic Potato Salad ................................................................................................................ 11 Bavarian Potato Salad ......................................................................................................... -
Ing County School Distric T Lunch M
February 2020 Monday 1 Tuesday 2 Wednesday 3 Thursday 4 Friday 5 Ham Steak bites Chicken strips Potato soup Mashed potatoes & gravy Fries Fries Ham salad sandwich Corn, Bread stick Coleslaw Fruit salad Bar, fruit Fruit Fruit 1% milk/ choc. skim 1%milk/choc. skim 1% milk / choc. skim 1% milk/choc. skim Monday 8 Tuesday 9 Wednesday 10 Thursday 11 Friday 12 District Mexi – tots Cheese burger Chicken breast Sausage Pizza Choc. Pudding salad Seasoned tots Cheesy hash browns Carrot sticks Lettuce Cookie Peas, garlic bread Fruit Fruit Fruit 1% Milk/Choc Skim 1% Milk/Choc Skim 1% Milk/Choc Skim 1% Milk/Choc Skim Monday 15 Tuesday 16 Wednesday 17 Thursday 18 Friday 19 French toast Hamburger Ship wreck Chicken burger Sausage Seasoned fries Bun Potato salad Hash browns Celery, Cake Fruit salad Frogeye salad Fruit Fruit 1% Milk/Choc Skim 1% Milk/Choc Skim 1% Milk/Choc Skim 1% Milk/Choc Skim Monday 22 Tuesday 23 Wednesday 24 Thursday 25 Friday 26 Lunch Menu Steak bites Chicken nuggets Cheeseburger Chili Hash browns French fries Season tots Corn bread Corn Pudding Fruit Fruit fruit Fruit 1% Milk/Choc Skim 1% Milk/Choc Skim 1% milk/choc. skim 1% Milk/Choc Skim ing County School School County ing Monday 1 Tuesday 2 Wednesday 3 Thursday 4 Friday 5 Pork chop Chicken strips Taco baked potato Tater tot casserole Mashed potatoes & gravy Fries Jello w/ fruit Fruit salad Green beans Coleslaw Cake Bun Fruit Fruit Hard 1% Milk/Choc Skim 1% Milk/Choc Skim 1% Milk/Choc Skim 1% Milk/Choc Skim *Subject to change per availability .