DOCSLIB.ORG

New Pricing Sheet

Total Page：16

File Type：pdf, Size：1020Kb

Download full-text PDF Read full-text
New Pricing Sheet WHOLESALE PRICE LIST Prices subject to change without notice. ITEM # NEW RAW OG ITEM ORIGIN QTY UNIT $/UNIT AMOUNT DEPOSIT Bee Products Our honey is raw (handled below 115 degrees Fahrenheit) and unfiltered with nothing added. Honey bears are plastic squeeze containers. Retail 1lb and 12lb glass jars are reusable. 30 lb sizes come in a 2.5 gal easy pour jug. 45 lb sizes come in a 4 gallon square bucket. B104-12 Honey Bears, Blackberry, Willamette Valley OR 12 12 oz $4.80 $57.60 B104-12 B106-12 Honey Bears, Clover, Willamette Valley OR 12 12 oz $4.80 $57.60 B106-12 B107-12 Honey Bears, Wildflower OR 12 12 oz $4.80 $57.60 B107-12 B108 Honey, Blackberry, Willamette Valley OR 1 1 lb $6.76$6.76 ** B108 B108-12 Honey, Blackberry, Willamette Valley OR 12 1 lb $6.15$73.80 **B108-12 B243 Honey, Blueberry OR 1 1 lb $7.04$7.04 ** B243 B243-12 Honey, Blueberry OR 12 1 lb $6.43$77.16 **B243-12 B118 Honey, Buckwheat OR 1 1 lb $7.04$7.04 ** B118 B118-12 Honey, Buckwheat OR 12 1 lb $6.43$77.16 **B118-12 B109 Honey, Clover, Willamette Valley OR 1 1 lb $6.76$6.76 ** B109 B109-12 Honey, Clover, Willamette Valley OR 12 1 lb $6.15$73.80 **B109-12 B240 Honey, Meadowfoam, Willamette Valley OR 1 1 lb $7.04$7.04 ** B240 B240-12 Honey, Meadowfoam, Willamette Valley OR 12 1 lb $6.43$77.16 **B240-12 B231 OG Honey, Multi-Flora HI 1 1 lb $7.26$7.26 ** B231 B231-12 OG Honey, Multi-Flora HI 12 1 lb $6.43$77.16 **B231-12 B112 Honey, Orange Blossom CA 1 1 lb $7.04$7.04 ** B112 B112-12 Honey, Orange Blossom CA 12 1 lb $6.43$77.16 **B112-12 B244 Honey, Pumpkin, Willamette Valley OR 1 1 lb $7.04$7.04 ** B244 B244-12 Honey, Pumpkin, Willamette Valley OR 12 1 lb $6.43$77.16 **B244-12 B110 Honey, Raspberry OR 1 1 lb $7.04$7.04 ** B110 B110-12 Honey, Raspberry OR 12 1 lb $6.43$77.16 **B110-12 B115 Honey, Spring Nectar, Willamette Valley OR 1 1 lb $6.52$6.52 ** B115 B115-12 Honey, Spring Nectar, Willamette Valley OR 12 1 lb $5.91$70.92 **B115-12 B254 Honey, Star Thistle OR 1 1 lb $7.04$7.04 ** B254 B254-12 Honey, Star Thistle OR 12 1 lb $6.43$77.16 **B254-12 B256 Honey, Sunflower OR 1 1 lb $7.04$7.04 ** B256 B256-12 Honey, Sunflower OR 12 1 lb $6.43$77.16 **B256-12 B114 Honey, Wildflower OR 1 1 lb $6.52$6.52 ** B114 B114-12 Honey, Wildflower OR 12 1 lb $5.91$70.92 **B114-12 B225 Honey, Blackberry, Willamette Valley OR 12 lb $4.65$55.80 $3.00 B225 B226 Honey, Clover, Willamette Valley OR 12 lb $4.65$55.80 $3.00 B226 B227 Honey, Spring Nectar, Willamette Valley OR 12 lb $4.41$52.92 $3.00 B227 B228 Honey, Wildflower OR 12 lb $4.41$52.92 $3.00 B228 B120 Honey, Bulk, Blackberry, Willamette Valley OR 30 lb $4.10$123.00 $3.00 B120 B125 Honey, Bulk, Blackberry, Willamette Valley OR 45 lb $3.90$175.50 $3.00 B125 B121 Honey, Bulk, Clover, Willamette Valley OR 30 lb $4.10$123.00 $3.00 B121 B126 Honey, Bulk, Clover, Willamette Valley OR 45 lb $3.90$175.50 $3.00 B126 B335 OG Honey, Bulk, Mexican Mesquite Mexico 45 lb $3.81$171.45 $3.00 B335 B332 OG Honey, Bulk, Multi-flora HI 30 lb $4.75$142.50 $3.00 B332 Revised 1/29/2020 WHOLESALE PRICE LIST ITEM # NEW RAW OG ITEM ORIGIN QTY UNIT $/UNIT AMOUNT DEPOSIT B333 OG Honey, Bulk, Multi-flora HI 45 lb $4.50$202.50 $3.00 B333 B122 Honey, Bulk, Spring Nectar, Willamette Valley OR 30 lb $3.86$115.80 $3.00 B122 B127 Honey, Bulk, Spring Nectar, Willamette Valley OR 45 lb $3.66$164.70 $3.00 B127 B123 Honey, Bulk, Wildflower, Willamette Valley OR 30 lb $3.86$115.80 $3.00 B123 B128 Honey, Bulk, Wildflower, Willamette Valley OR 45 lb $3.66$164.70 $3.00 B128 B288 Honey, Bulk, Wildflower, Washington WA 45 lb $3.66$164.70 $3.00 B288 Honey, Bulk, in 55 gallon drum (CALL FOR AVAILABILITY) OR 640+ lb B161-5# Bee Pollen CA 5 lb $17.29 $86.45 B161-5# B163-5# Bee Pollen OR 5 lb $17.29 $86.45 B163-5# B105 Beeswax, Unfiltered, Bulk OR 10 lb $6.05 $60.50 B105 B102-12 Beeswax, Unfiltered OR 12 1 lb $8.50 $102.00 B102-12 Bulk honey 55 gal barrel / 640+ lb: call for quote Carob & Chocolate C115 OG Cacao Nibs S. America 33 lb $7.50 $247.50 C115 C115-5# OG Cacao Nibs S. America 5 lb $8.50 $42.50 C115-5# C255 OG Cacao Butter S. America 30.9 lb $8.71 $269.14 C255 C255-5# OG Cacao Butter S. America 5 lb $9.62 $48.10 C255-5# C125 OG Cacao Powder C./S. 55 lb $6.99 $384.45 C125 C125-5# OG Cacao Powder C./S. 5 lb $7.51 $37.55 C125-5# C110 OG Carob Powder Spain 55 lb $4.40 $242.00 C110 C110-5# OG Carob Powder Spain 5 lb $4.91 $24.55 C110-5# C102 OG Cocoa Liquor Drops Italy 40 lb $5.03 $201.20 C102 C102-5# OG Cocoa Liquor Drops Italy 5 lb $5.41 $27.05 C102-5# C100 OG Chocolate Chips, Dark, 1000ct, Ethically Traded Italy 40 lb $4.58 $183.20 C100 C100-5# OG Chocolate Chips, Dark, 1000ct, Ethically Traded Italy 5 lb $5.61 $28.05 C100-5# C104 OG Chocolate Chunks, White Italy 40 lb $6.48 $259.20 C104 C104-5# OG Chocolate Chunks, White Italy 5 lb $6.99 $34.95 C104-5# C103 OG Chocolate Drops, Milk, Guittard, Fair Trade CA 25 lb $8.07 $201.75 C103-5# OG Chocolate Drops, Milk, Guittard, Fair Trade CA 5 lb $9.49 $47.46 C103-5# C106 OG Chocolate Drops, 70% Dark, Ethically Traded Italy 40 lb $5.19 $207.60 C106 C106-5# OG Chocolate Drops, 70% Dark, Ethically Traded Italy 5 lb $5.71 $28.55 C106-5# C200 OG Chocolate Wafers, 70% Dark Peru 40 lb $5.65 $226.00 C200 C200-5# OG Chocolate Wafers, 70% Dark Peru 5 lb $6.17 $30.85 C200-5# C105 OG Cocoa Powder, Alk. 10/12, Dutch Process Italy 50 lb $3.71 $185.50 C105 C105-5# OG Cocoa Powder, Alk. 10/12, Dutch Process Italy 5 lb $4.22 $21.10 C105-5# Candy & Confections CN130 OG Raisins, Dark Chocolate Covered OR 10 lb $7.75 $77.50 $3.00 CN130CN165 CN155 OG Almonds, Dark Chocolate Covered OR 10 lb $10.40$104.00 $3.00 CN155 CN175 OG Ginger, Dark Chocolate Covered* OR 10 lb $8.91$89.10 $3.00 CN175 CN165 OG Hazelnuts, Dark Chocolate Covered* OR 10 lb $11.11$111.10 $3.00 CN165 CN188 OG Bing Cherries, Dark Chocolate Covered OR 10 lb $11.62 $116.22 $3.00 CN165CN188 Condiments Our 0.5 gal and 1 gal options come in narrow neck glass jugs. Our 2.5 gallon options come in plastic, easy-pour jugs. Our 5 gallon options come in plastic, easy-pour cubes. Coconut Aminos weigh 9.5 lb/gal, Coconut Vinegar weighs 9lb/gal, Shoyu and Tamari weigh 9.82lb/gal CO255 OG Coconut Aminos, Coconut Secret Philippines 1 gal $43.72 $43.72 CO255 CO256 OG Coconut Aminos Philippines 5 gal $40.19$200.95 $3.00 CO256 Revised 1/29/2020 WHOLESALE PRICE LIST ITEM # NEW RAW OG ITEM ORIGIN QTY UNIT $/UNIT AMOUNT DEPOSIT CO231 Nutritional Yeast, Large Flake USA 50 lb $6.11 $305.50 CO231 CO231-5# Nutritional Yeast, Large Flake USA 5 lb $6.62 $33.10 CO231-5# CO238 OG Nutritional Yeast, Large Flake Germany 44 lb $13.56 $596.64 CO238 CO238-5# OG Nutritional Yeast, Large Flake Germany 5 lb $14.48 $72.40 CO238-5# CO238-1# OG Nutritional Yeast, Large Flake Germany 1 lb $15.09 $15.09 CO238-1# CO216 OG Tamari, Gluten-Free VA .5 gal $32.98$16.49 $1.50 CO216 CO211 OG Tamari, Gluten-Free VA 2.5 gal $27.79$69.47 $3.00 CO211 CO210 OG Tamari, Gluten-Free VA 5 gal $24.99$124.95 $3.00 CO210 CO209 OG Tamari, Gluten-Free VA 55 gal $22.03$1211.84 $3.00 CO209 CO133 OG Vinegar, Apple Cider, Raw, Unfiltered CA / ID .5 gal $18.00$9.00 $1.50 CO133 CO134 OG Vinegar, Apple Cider, Raw, Unfiltered ID 1 gal $16.79$16.79 $1.50 CO134 CO125 OG Vinegar, Apple Cider, Raw, Unfiltered ID 2.5 gal $13.50$33.75 $3.00 CO125 CO130 OG Vinegar, Apple Cider, Raw, Unfiltered ID 5 gal $12.25$61.25 $3.00 CO130 CO124 OG Vinegar, Apple Cider, Raw, Unfiltered (CALL FOR AVAILABILITY) ID 55 gal $9.71$533.93 $3.00 CO124 CO135 OG Vinegar, Balsamic Italy 1 gal $23.49$23.49 $1.50 CO135 CO140 OG Vinegar, Balsamic Italy 2.5 gal $21.41$53.52 $3.00 CO140 CO300-12 OG Vinegar, Blackberry, Biodynamic OR 12 5 oz $3.18 $38.16 CO300-12 CO165 OG Vinegar, Red Wine Italy 1 gal $17.89$17.89 $1.50 CO165 CO166 OG Vinegar, Red Wine Italy 2.5 gal $15.29$38.22 $3.00 CO166 CO145 OG Vinegar, White Wine Italy 1 gal $17.89$17.89 $1.50 CO145 CO150 OG Vinegar, White Wine Italy 2.5 gal $15.29$38.22 $3.00 CO150 Apple Cider Vinegar weighs 8.45 lb/gallon, Balsamic = 9lb/gal, Wine Vinegars = 8.5lb/gal Dried Fruit & Fruit Products F101 OG Apples, Rings CA 4 lb $10.99 $43.96 F101 F110 OG Apricots, California CA 5 lb $10.98 $54.90 F110 F115 OG Apricots, Turkish Turkey 28 lb $2.88 $80.64 F115 F115-5# OG Apricots, Turkish Turkey 5 lb $3.80 $19.00 F115-5# F120 OG Bananas, Whole Peru 6 lb $4.79 $28.74 F120 F126 OG Blueberries, Dried, unsweetened OR 20 lb $19.29 $385.80 F126 F126-5# OG Blueberries, Dried, unsweetened OR 5 lb $19.89 $99.45 F126-5# F125 OG Blueberries, Dried, sweetened w/ cane sugar (w/ sunflower oil) WA 25 lb $12.99 $324.75 F125 F125-5# OG Blueberries, Dried, sweetened w/ cane sugar (w/ sunflower oil) WA 5 lb $13.99 $69.95 F125-5# F131 OG Cherries, Bing, Pitted CA 25 lb $12.35 $308.75 F131 F131-5# OG Cherries, Bing, Pitted CA 5 lb $12.86 $64.30 F131-5# F136 OG Cherries, Tart, Pitted WA 25 lb $10.82 $270.50 F136 F136-5# OG Cherries, Tart, Pitted WA 5 lb $11.34 $56.70 F136-5# F157 OGI Cranberries, Dried, with Honey, Hummingbird OR 2 lb $17.25 $34.50 F157 F358 TR Cranberries, Dried with Honey, Hummingbird OR 2 lb $8.00 $16.00 F358 F155 OG Cranberries, Dried, with Cane Sugar and Sunflower Oil WI 25 lb $3.99 $99.75 F155 F155-5# OG Cranberries, Dried, with Cane Sugar and Sunflower Oil WI 5 lb $4.87 $24.35 F155-5# F161 OG Coconut, Large Chips S./E.
Load more

Recommended publications
  • Pressure Cook
    Recipes developed by the Froothie team Advanced Induction Heating Technology CONTENTS BEEF CURRY 9 WEST AFRICAN GROUNDNUT 19 RED WINE AND GARLIC LAMB SHANKS 9 MOROCCAN BEEF AND BARLEY STEW 19 HEARTY BEEF STEW 10 SHEPHERDS PIE 20 GREEN CHICKEN CURRY 10 CURRIED SAUSAGES 21 RED PORK CURRY 11 SATAY CHICKEN 21 BEEF STROGANOFF 11 CHICKEN KATSU WITH CURRY SAUCE 22 CORNED BEEF (SILVERSIDE) 12 HAINANESE 23 BRAISED PORK 12 CHICKEN RICE 23 CHAR SIU PORK 13 CORNBREAD 24 CHICKEN & CORN 13 SAVOURY 25 RISOTTO 13 PUMPKIN BREAD 25 PUMPKIN & GOATS CHEESE RISOTTO 14 PUMPKIN SOUP 25 PHO GA (VIETNAMESE CHICKEN SOUP) 15 SCALLOPED POTATOES 26 PHO BO (VIETNAMESE BEEF SOUP) 16 BAKED POTATOES 26 BRAZILIAN BEEF FEIJOADA 17 CHOCOLATE MUD CAKE 26 DORO WAT 18 SPONGE CAKE 27 NITER KIBBEH 18 BERRY POLENTA CAKE 27 BERBERE MIX 18 BAKED APPLE DUMPLINGS 28 2 GOLDEN SYRUP DUMPLINGS 28 SLOW-BRAISED PORK HOCK 29 PEA AND HAM SOUP 29 BEEF NOODLE SOUP 30 SOURDOUGH BREAD 30 CHICKEN IN SPICY PEANUT SAUCE 31 STIR-FRIED CHILLI PORK 31 3 PRESSURECOOK PRO Welcome to the world of effortless meals bursting with flavour. Congratulations on your purchase of the PressureCook. You have found the perfect sous chef to do all the heavy lifting in the kitchen for you. Be prepared to have your family and friends swooning over your delicious meals, which will taste like they took double the time and effort to prepare! The PressureCook was created with busy parents and time-crunched professionals in mind. We understand the constraints that modern living places on our food choices.
    [Show full text]
  • HOW to USE SPICED GHEE DIGESTIVE GHEE Contains Organic Cardamom, Organic Cinnamon, Organic Ginger
    HOW TO USE SPICED GHEE DIGESTIVE GHEE Contains Organic Cardamom, Organic Cinnamon, Organic Ginger. The flavor has a similar hint of spices used in Chai Tea; it is subtle but definitely adds depth. Stir Digestive Ghee into hot cooked oatmeal. Use melted Digestive Ghee in place of oil when making granola. Stir a tsp of Digestive Ghee into hot milk; add honey, vanilla or rose water. Please see important information about mixing ghee and honey below. Warm Digestive Ghee with maple syrup and a drop of vanilla – pour over pancakes. Top French toast with Digestive Ghee. Make cinnamon toast with Digestive Ghee, cinnamon, and brown sugar; broil until crispy. Melt Digestive Ghee over hot baked sweet potatoes. Stir a tsp of Digestive Ghee into warm rice pudding or tapioca. Stir Digestive Ghee into hot couscous; serve with vegetables, lamb, chicken, or legumes. Sauté sliced apples, pears, figs and dates in Digestive Ghee; use as a topping for hot cereals, ice cream, yogurt, or stirred into rice and served as a side dish to a main meal. Use Digestive Ghee in place of pats of butter on top of apples and pears when making pies, crisps, and cobblers. Melt Digestive Ghee in warmed coconut milk and drink it as is or with a spoonful of dark chocolate chips stirred in. GARLIC GHEE Contains Organic Garlic. Perfect garlic tone – not too overpowering, but definitely mouth-watering. Melt a tsp Garlic Ghee over hot grilled steak. Stir Garlic ghee into any creamy soup such as chowder or bisque. Sauté spinach in Garlic Ghee.
    [Show full text]
  • 12 OYSTERS* 3 (Each) ASPARAGUS FRIES 10 Spiced Walnuts, Maple, Mignonette & Cocktail Sauce Pepperoncini Crema Bacon & Eggs Fried Rice
    sharing optional SALUMI / CHEESE* 4 (each) GRILLED CHEESE 11 GREEN THUMB FRIES* 8 hot pepper relish, spiced pecans heirloom tomatoes, aged piave, duck fat aioli housemade cuban mustard kitchen garden basil PORK BELLY 12 OYSTERS* 3 (each) ASPARAGUS FRIES 10 spiced walnuts, maple, mignonette & cocktail sauce pepperoncini crema bacon & eggs fried rice LAMB MEATBALLS 12 GRILLED CARROTS 10 SCALLION PANCAKE 11 fresh milled tomato sugo, whipped ricotta, buckwheat sichuan flavor stir fry w/ black niter kibbeh, tzatziki honey, green mole flower mushroom & bean curd FRIED SHRIMP 12 MOZZARELLA 12 MUSHROOM FRITTERS 11 tomato / soy / honey panko crusted, bufalo sauce, shiitake aioli, veggie crisps, sambal, roasted sesame celery salsa verde pedro ximénez vinaigrette wings SICHUAN JAMAICAN BBQ tiger skin peppers jerk glazed, not too spicy spice rubbed, sauce on side 12 14 13 soup, salad & such NEW ENGLAND CLAM CHOWDER 11 QUOTE/UNQUOTE HOUSE SALAD 11 boston magazine’s best of boston winning recipe, tasty bits of things, bittersweet cabernet plus a stufed hog on the side vinaigrette w/ raw local honey HEIRLOOM TOMATO GAZPACHO 10 HEARTY, SPICY GREENS 10 gazpacho shaved ice, spanish corn nuts, crispy grains & pulses, spiced pumpkin seeds, really good olive oil palm sugar & lime juice LITTLE GEM CAESAR* 11 ALL CHOPPED UP 12 piave extra vecchio, toasted garlic bacon, bayley hazen blue, fresh chickpeas, breadcrumbs, bomb caesar dressing roasted corn, cucumber, tomato MAKE IT MEATY add grilled steak tips, chicken wings or shrimp to your salad for 9 * These items are cooked to order and may be served raw or undercooked. Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness.
    [Show full text]
  • There Is a Loss in Bone Mass with Aging, Causing Easier Bone Breakage
    UUnniitteedd AAffrriiccaann OOrrggaanniizzaattiioonn MMooddiiffiieedd ttrraaddiittiioonnaall rreecciippeess oouuttlliinniinngg hheeaalltthh bbeenneeffiittss NNuuttrriittiioonn AAwwaarreenneessss IInnttrroodduuccttiioonn Table of Contents Women’s Health and Pregnancy Nutrition……………………………………………………3 Healthy Cooking Tips…………………………………….………………………………..……………7 RECIPIES Fried Plantains……………………………………………………………………………….…….…….13 Fufu……………………………………………………………………………………………………………. Stew with Jollof Rice……………………………………………………………………….………….. Mafé…………………………………………………………………………………………………………… Sukuma Wiki………………………………………………………………………………………………. Zom……………………………………………………………………………………………………………. Doro Wat…………………………………………………………………………………………………….. Mtuzi Wa Samaki………………………………………………………………………………………… Ethiopian Lentil Bowl…………………………………………………………………………………. Nutritious Food Chart…………………………………………………………………………..……... Women’s Health and Nutrition NUTRITION-RELATED ILLNESSES IN WOMEN Osteoporosis This is a condition in which there is a loss in bone mass with aging, causing easier bone breakage. It is extremely common in women, usually after menopause. It can be prevented by a higher intake of calcium during developing years and middle age. Iron Deficiency This happens as a result of large amounts bleeding over time without a healthy level of iron intake. Because of menstrual bleeding and pregnancy, women are especially at risk. The symptoms include extreme fatigue, hair loss, and weakness, and it can later lead to anemia. Women need to make sure to include foods high in iron in their diet to prevent
    [Show full text]
  • 5 Servings 2# English Cucumbers Cut Lengthwise, Seeded, and Sliced ¼ Inch
    Scandinavian Cuisine Salted Cucumber Salad ~5 Servings ​ 2# English cucumbers cut lengthwise, seeded, and sliced ¼ inch thick on a bias 2 T kosher salt 2 T fresh lemon juice 2 T finely chopped fresh dill 2 T finely chopped fresh chervil or cilantro. Edible flowers, such as chive, turnip, forget-me-not, or cabbage flowers, for garnish Method: In a medium bowl, toss the cucumbers with the salt and lemon juice; set aside for 15–30 minutes (the longer the cucumbers rest, the less water they will have and the saltier they will taste). Drain and discard the excess liquid, taste the cucumbers, and adjust the lemon juice and salt as needed. Add the dill and chervil, and toss to incorporate. Transfer the mixture to a large serving platter. Garnish with edible flowers and serve. Mussels in Cream with Cabbage ~4 Servings ​ 2 C dry white wine 2 # mussels, cleaned 1 C heavy cream ½ t kosher salt, plus more as needed 1 T unsalted butter 1# cabbage shoots such as kale shoots, or substitute baby kale Method: In a large heavy pot, bring the white wine to a boil. Add the mussels and cover; cook, shaking the pan a few times, until most of the mussels have opened, about 2 minutes. Use a slotted spoon to remove them to a large bowl, and keep warm. Set a fine strainer in a liquid measuring cup and strain the mussel juice into it. Rinse the large pot and set aside. Transfer the mussel juice to a medium pot and cook over high heat until reduced by two-thirds, about 8 minutes.
    [Show full text]
  • Instruction and Recipe Booklet
    INSTRUCTION AND RECIPE BOOKLET International Chef™ Crêpe/Pizzelle/Pancake Plus CPP-200 Series For your safety and continued enjoyment of this product, always read the instruction book carefully before using. 16. Do not operate your appliance in an appli- IMPORTANT ance garage or under a wall cabinet. When storing in an appliance garage always SAFEGUARDS unplug the unit from the electrical outlet. Not doing so could create a risk of fire, When using an electrical appliance, basic safety precautions should always be followed, including especially if the appliance touches the walls the following: of the garage or the door touches the unit as it closes. 1. READ ALL INSTRUCTIONS. 2. Do not touch hot surfaces. Use handles and dials. SAVE THESE 3. To protect against fire, electrical shock, INSTRUCTIONS and injury to persons, DO NOT IMMERSE CORD, PLUG, OR UNIT in water or other liquids. FOR HOUSEHOLD 4. Close supervision is necessary when any appliance is used by or near children. USE ONLY 5. Unplug from outlet when not in use and before cleaning. Allow to cool before SPECIAL CORD SET putting on or taking off parts, and before INSTRUCTIONS cleaning appliance. A short power-supply cord is provided to 6. Do not operate any appliance with a damaged cord or plug or after the appli- reduce the risks resulting from becoming ance malfunctions or has been damaged in entangled in or tripping over a longer cord. any manner. Return appliance to the near- Extension cords may be used if care is exer- est Cuisinart Authorized Service Facility for cised in their use.
    [Show full text]
  • Dressings, Oils & Vinegars
    Dressings, Oils & Vinegars Brand Item Description Pack/Size Item# UPC Temp Division(s) Stocked 1 2 3 Oil Vegetable 24/16.9 oz 2062 0-12005-00009 D RM Acclaim Vinegar White 5 Pcnt 4/1 ga 257471 0-76277-00939 D NW Aji Mirin Wine Sweet Cooking 6/60 fo 1168 0-11152-02137 D NW Alessi Reduction Balsmic Ital/Asian Fusion 6/8.5 oz 258790 0-71072-02174 D NW Vinegar Balsamic 6/8.5 oz 28310 0-71072-01129 D NW RM WE Vinegar Balsamic 20 Year Old 6/8.5 oz 119281 0-71072-01140 D NW RM Vinegar Balsamic Fig Infused 6/8.5 oz 28315 0-71072-01135 D NW Vinegar Balsamic Og 6/8.5 fo 28323 0-71072-01172 D WE Vinegar Balsamic Pear 6/8.5 oz 28319 0-71072-01141 D NW RM Vinegar Balsamic Raspberry 6/8.5 oz 28316 0-71072-01136 D NW WE Vinegar Balsamic White 6/8.5 oz 28311 0-71072-01130 D NW RM WE Vinegar Balsamic White Og 6/8.5 fo 28324 0-71072-01173 D NW WE Vinegar Wine Red 6/12.75 oz 89683 0-71072-01144 D RM Vinegar Wine White 6/12.75 oz 89686 0-71072-01146 D RM Alexis Oil Blend Canola/Evoo/75/25 6/1 ga 261113 0-53129-80012 D NW Amphora Oil Olive Extr Virgn Blk Trufle 6/8.45 oz 252996 8-90201-00269 D WE Oil Olive Extra Virgin Og 6/16.9 oz 134163 8-90201-00206 D WE Oil Olive Extra Virgin Premium 6/16.9 oz 134162 8-90201-00204 D NW Anna Oil Olive Extra Virgin 4/3 lt 132411 0-70796-00005 D WE Annies Dressing Balsamic Vinaigrette Og 6/8 oz 51253 0-92325-33350 D WE Dressing Caesar Og 6/8 oz 51234 0-92325-33317 D NW Dressing Cowgirl Ranch Natural 6/16 oz 79134 0-92325-11118 D NW Dressing French Og 6/8 oz 51238 0-92325-33324 D NW Dressing Goddess 6/8 oz 51245 0-92325-33336
    [Show full text]
  • Harvard Debate Tournament and Costume Contest
    Harvard Debate Tournament and Costume Contest Tournament Packet and Information Tournament Schedule Friday, October 30, 2015 7:00 pm Preset Pairings Released 8:00 pm to 9:30 pm Registration – Holiday Inn Saturday, October 31, 2015 6:45 am First Shuttle departs Holiday Inn 7:15 am Last Shuttle departs Holiday Inn, Breakfast Sever Patio 8:00 am Round One 10:30 am Round One Decision Deadline 10:45 am Round Two 12:45 pm Lunch Served, Sever Patio 1:15 pm Round Two Decision Deadline 2:15 pm Round Three 4:15 pm Afternoon Snacks Served, Sever Patio 4:45 pm Round Three Decision Deadline 5:45 pm Round Four 8:30 pm Round Four Decision Deadline Due to special dispensation from the USFG, the Harvard Tournament is allowed to turn back the clocks one hour this Halloween night. Enjoy the extra time to party or sleep. Set your clocks back too! Sunday, November 1, 2015 6:30 am Pairings Released, Rounds Five and Six 6:45 am First Shuttle departs Holiday Inn 7:15 am Last Shuttle departs Holiday Inn, Breakfast Sever Patio 8:00 am Round Five 10:45 am Round Five Decision Deadline 11:15 am Round Six 1:15 pm Lunch Served, Sever Patio 2:00 pm Round Six Decision Deadline 3:00 pm Round Seven 4:45 pm Afternoon Snacks Served, Sever Patio 5:45 pm Round Seven Decision Deadline 6:45 pm Round Eight 9:15 pm Tournament Party & Awards, Holiday Inn Monday, November 2, 2015 7:00 am Octofinalists must report for side determination and disclosure 7:15 am Breakfast, Holiday Inn, Room ?????????? 8:00 am Octafinals 12:00 pm Quarterfinals Further elimination rounds will proceed as quickly as possible.
    [Show full text]
  • Recipes, Go to Uhs.Berkeley.Edu/Cookwellberkeley Ethiopian Lentil Stew (Misr Wot) Vegetarian, Can Be Vegan
    Flavors Around the World Fall 2020 For past cooking class recipes, go to uhs.berkeley.edu/cookwellberkeley Ethiopian Lentil Stew (Misr Wot) Vegetarian, can be vegan. Common allergens: milk (can be omitted) Recipe from Oaktown Spice Shop Serves 4-6 Ingredients Instructions • 1 cup red lentils, rinsed and drained 1. Heat the butter or oil in a saucepan over medium • ¼ cup niter kibbeh, ghee, unsalted heat. Add onions and cook until golden brown, about butter, or oil 10 minutes. Add garlic and cook for about 30 • 1 yellow onion, finely chopped seconds, stirring constantly. Add the lentils, 1 • 4 cloves garlic, finely chopped tablespoon of the berbere, tomato, and 2 cups water • 2 tablespoons berbere, divided to the pan. Bring to a simmer. • 1 small tomato, chopped 2. Reduce heat to medium-low and simmer, stirring • 2 cups water occasionally, until the lentils are tender, about 45 • Salt to taste minutes. Stir in the remaining tablespoon of the You may find berbere at Ethiopian berbere and season generously with salt. markets, spice shops, some grocery stores, or online. You could also try making your own: Recipe 1 Recipe 2 Chimichurri Vegan. Common allergens: none Serves 8 Recipe from: Cafe Delites Ingredients Instructions • ½ cup finely chopped parsley 1. Mix all ingredients together in a bowl. Allow • ½ cup olive oil to sit for 5-10 minutes to release all of the • 2 tablespoons red wine vinegar flavors into the oil before using. Ideally, let it • 3-4 cloves garlic, minced sit for more than 2 hours, if time allows. • 2 small red chilies, deseeded and finely chopped (about 1 tablespoon) • 1 teaspoon coarse salt Notes • ¾ teaspoon dried oregano • Chimichurri can be prepared earlier than needed, • black pepper, to taste (about ½ teaspoon) and refrigerated for 24 hours, if needed.
    [Show full text]
  • 1 Africa-Europe Cookbook |
    AFRICA-EUROPE COOKBOOK | 1 With the Compliments of the European Union Delegation to the African Union Manuscript completed in July 2019 Those who have had the privilege of travelling to our two continents have been struck by the vast diversity that 1st edition can be observed in the culture and ways of living within Africa and Europe. This diversity is a source of richness. Without it, as human beings our lives would be significantly limited, less meaningful. Those who are engaged daily in the relationship between Africa and Europe see diversity as an attraction, not a challenge. It is our profound belief that diversity is something to celebrate and to build on, and it drives our commitment to this relationship. Neither the Delegation of the European Union to the African Union nor any person acting on behalf of the European Culture in general and food in particular are essential elements of this diversity. When we travel, whether for Union is responsible for the use that might be made of the following information. leisure or business, most of us are keen to experience the local food and restaurants. If we did not it would almost feel as if our visit never happened. Luxembourg: Publications Office of the European Union, 2019. Food also has a unique ability to connect people, to make them feel closer. Complex negotiations and business deals always include a meal. It is on these occasions that trust, friendship and understanding are established. © European Union, 2019 This applies also in our day to day work with our African friends and colleagues from the African Union.
    [Show full text]
  • Meat Poultry Fish & Seafood
    Meat Poultry Fish & Seafood Every moving thing that lives shall be food for you. —Genesis 9:3 Eat whatever is sold in the meat market Without raising any question on the ground of conscience. —Corinthians 10:12 J 1 pikeplacemarket.org Pike Place Market Let the stoics say what they please, We do not eat for the good of living. ‘But because the meat is savory —Ralph Waldo Emerson www.thestranger.com pikeplacemarket.org Meat & Poultry Sellers at the Pike Place Market www.pinterest.com www.ultracart.com Unknown photographer Fish and Seafood Sellers at the Pike Place Market They entertain tourists by throwing fish from the aisle into the fish display\ J 2 Meat—Beef www.recipeshubs.com Roast Beef Cuts of Beef en.wikipedia.org This was a glorious event for a special occasion. Gramma loved roast beef. Once for her birthday Mama fixed it with Yorkshire Pudding. The next day Gram showed up with a magazine entitled “100 Ways to Cook Roast Beef,” with the words, “Here. I thought you could use this.” It broke Mama’s heart—she cried when Gramma left. It had been a fabulous meal taking a lot of work and care . I like this with Yorkshire putting at Christmas, when I have a crowd . .—judy “Mama also had a talent with standing rib roasts, she would make them for Thanksgiving when we lived in Amherst. Her tip was to take a little piece of the garlic and rub it on the meat before she cooked it.”—Susie 1 3-4 pound beef roast, (rib, sirloin, rump, eye of round) Suet (if meat is very lean, to baste it while cooking) Preheat oven to 325ºF.
    [Show full text]
  • And Click to Jump to a Section): BREADS:
    Sections (hold ctrl and click to jump to a section): BREADS: ....................................................................................................................................................... 1 BREAKFAST: ................................................................................................................................................ 4 SAUCES/SPREADS: ....................................................................................................................................10 SIDES & SALADS: ......................................................................................................................................15 SOUPS: .........................................................................................................................................................24 MAIN COURSES: ........................................................................................................................................40 DESSERTS: ..................................................................................................................................................76 BREADS: Biscuits: Preheat oven to 350F, oil a baking sheet. Mix 2 cups flour, 4 tsp baking powder, then cut in ½ cup margarine (softened) until like coarse crumbs. Make a well, add ¾ cup milk and equivalent of one egg (1 Tbsp whole flax seeds, ground OR 1.5 Tbsp pre-ground flax plus 3 Tbsp water, mixed well until thick) all at once, stir quickly with fork until just moistened. Drop heaping Tablespoons full
    [Show full text]