DOCSLIB.ORG

Johnsonville® Brat Hot Tub Montreal Peppered Steak

Total Page：16

File Type：pdf, Size：1020Kb

Download full-text PDF Read full-text
Johnsonville® Brat Hot Tub Montreal Peppered Steak ADVERTISEMENT ADVERTISEMENT Montreal Sensational Side Salad Dessert Off the Grill Johnsonville® Grilled marinated veggies and What’s the perfect way to end any Peppered Steak orzo pasta blend for the perfect meal? Dessert! Keep the grill going Brat Hot Tub accompaniment to any party menu. and make this simple dessert that Grill Mates®® Montreal Steak Seasoning is an easy OrzO With Grill-Roasted all of your guests will remember. One sure-fire way to make certain all of your way to give steak restaurant quality flavor. veGetables guests get a piping hot, juicy Johnsonville Brat 1 tablespoon olive oil is to create a simple bratwurst hot tub. 1 large shallot, chopped 2 cloves garlic, minced 1 11 x 9 x 2 3/8-inch aluminum onions. Then grill your Johnsonville foil baking pan 1 14-ounce can chicken broth Brats to a juicy, golden-brown 2-3 beers 1 cup dried orzo (about 6 ounces) perfection. Serve immediately to 2 tablespoons butter 1/4 cup finely shredded or grated your hungry guests and place any Parmesan or Romano cheese 1 medium yellow or white onion, remaining brats into the steaming hot 3 medium sweet bell peppers, sliced tub. When folks are ready for seconds cut into 1/2-inch wide strips Put the pan right on the grill, careful or thirds—or when stragglers show up 1 medium red onion, coarsely chopped not to singe your knuckle hair, pour late—grab a Johnsonville Brat out of 5 medium roma tomatoes, seeded in the beers and add the butter and the hot tub and enjoy! and cut into thin wedges 1 tablespoon olive oil 1-1/2 teaspoons Italian seasoning 1/4 teaspoon kosher or sea salt 1/4 teaspoon ground black pepper 1. In a large saucepan, heat 1 tablespoon oil over medium heat. Add shallot and garlic. Cook and stir about 3 minutes or till tender. Add broth. Bring to boil. Add orzo and return to boil; reduce heat. Simmer, covered, for 12 to 15 minutes or till the pasta is tender. Remove from heat. Stir in cheese. Set aside. Grilled banana sPlit Makes 8 servings 1. Mix oil, soy sauce and Steak Seasoning 2. In a large self-sealing plastic bag, combine sundae Prep Time: 5 minutes in small bowl. Place steak in large sweet pepper strips, onion, and tomatoes. 4 firm, ripe bananas, unpeeled Refrigerate Time: 30 minutes resealable plastic bag or glass dish. Drizzle remaining 1 tablespoon oil over 1 tablespoon honey Cook Time: 16 minutes Add marinade; turn to coat well. vegetables. Sprinkle with Italian seasoning, 1 quart vanilla ice cream 1/2 cup olive oil salt and black pepper. Close bag and vigorously 2. Refrigerate 30 minutes or longer for shake to coat vegetables. 1 cup fudge ice cream topping, heated 1/4 cup soy sauce extra flavor. Remove steak from marinade. ® ® 1/2 cup coarsely chopped pecans or 4 teaspoons McCormick Grill Mates Discard any remaining marinade. 3. For a charcoal grill: Place vegetables in walnuts, toasted greased open grill tray. Place the grill tray on Montreal Steak Seasoning Whipped cream (optional) the grill rack directly over medium coals and 2 pounds boneless beef sirloin or 3. Grill over medium-high heat 6 to 8 Maraschino cherries (optional) New York strip steaks minutes per side or until desired doneness. grill the vegetables for 12 to 15 minutes or till vegetables are tender, stirring occasionally. 1. Slice bananas in half lengthwise and then (For gas grill: Preheat grill. Reduce heat to crosswise so each banana yields four pieces medium. Place grill tray on grill rack over heat. (don’t peel). Brush honey on cut sides. Let ® ® With McCormick Grill Mates , you can go from grilling enthusiast to Cover; grill as directed). stand 5 minutes. grilling expert in one steak. From shake-on seasonings to marinades 4. Stir vegetables into pasta mixture and heat. 2. For charcoal grill: Grill bananas, cut side Enter for a Chance to Win! and rubs, Grill Mates always has a way to fire up your taste buds. It’s Serve warm or at down, on the rack of grill direct over low coals easy to spice up all of your favorite grilled foods like steak, chicken, room temperature. 2 minutes or till grill marks appear. Using VISIt burgers, potatoes, salmon and veggies. Grill Mates is the Serves 8. a long-handled tong, turn over and grill 4 to 5 MIdWeStlIVInGPRoMo.CoM minutes more or till skin pulls away from must-have flavor of grilling season. Try two delicious banana. (For a gas grill: Place bananas on to enteR the new Grill Mates varieties, Mojito Lime and Hawaiian grill rack over low heat. Cover and grill the Luau, and enjoy other favorites like bananas as directed). SWeepstakeS! Mesquite, Baja Citrus, Sweet and Smoky 3. Peel banana pieces. Arrange 2 pieces of Rub and Montreal Steak. With so many banana in each individual serving bowl. Top Grand Prize Winner Will receive: incredible flavors to spark your each serving with 2 small scoops of ice cream. A Weber® gas grill, a custom prize pack of McCormick® Grill Mates® creativity, the possibilities are endless. Ladle 2 tablespoons of hot fudge topping seasoning blends, rubs and marinade mixes, a year’s supply of over each sundae. Sprinkle with 1 tablespoon Johnsonville® Sausage products, a stainless steel tool set and apron! McCormick Grill Mates. Master the chopped nuts. If you like, add whipped cream flame. Master the flavor.™ and place a cherry on Subject to Official Rules at www.midwestlivingpromo.com and at Ribfest Chicago. No purchase necessary to enter or win. Enter at www. top. Serve immediately. midwestlivingpromo.com or at Ribfest in Chicago on June 12-14, 2009, by completing and depositing an entry form. The Hot Off the Grill Serves 8. sweepstakes begins June 12, 2009 and ends August 14, 2009. On-site entries must be received by close of festival on June 14, 2009. Online entries must be received by 11:59 p.m., E.T., on August 14, 2009. Open to legal residents of the 50 United States, and the District of Columbia, 21 years or older. One entry per household, regardless of method of entry. Void where prohibited. Sponsor: Meredith Corporation..
Load more

Recommended publications
  • 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.
    [Show full text]
  • Grilling Flavor Forecast Recipes
    MCCORMICK FLAVOR FORECAST 2017: GRILLING EDITION RECIPES Korean BBQ Burger with Grilled Kimchi & Ginger Garlic Mayo There’s nothing better than sky-high, toppings-piled burgers. Use Grill Mates® Korean BBQ Marinade to flavor our shortcut version of Tteokgalbi (Korean beef patties). Top with Grilled Kimchi and Ginger Garlic Mayo, and enjoy every umami-loaded bite. Prep Time: 15 minutes Cook Time: 12 minutes Ginger Garlic Mayo: 1/4 cup mayonnaise 1/4 teaspoon McCormick® Garlic Powder 1/4 teaspoon McCormick® Ground Ginger 1/8 teaspoon McCormick® Crushed Red Pepper 1 teaspoon rice vinegar Korean BBQ Burgers: 1 package Grill Mates® Korean BBQ Marinade 1 tablespoon sesame oil 1 tablespoon reduced sodium soy sauce 1 tablespoon honey 1 tablespoon rice vinegar 1 1/4 pounds lean ground beef 1/4 cup finely chopped onion 4 hamburger rolls *Grilled Kimchi (see separate recipe) 1. For the Mayo, mix all ingredients in small bowl until well blended. Cover and refrigerate until ready to use. 2. For the Burgers, mix Marinade Mix, sesame oil, soy sauce, honey and vinegar in large bowl until well blended. Reserve 2 tablespoons for brushing burgers during cooking. Add ground beef and onion into remaining marinade in large bowl; mix well. Shape into 4 patties. For best results, refrigerate patties 15 to 30 minutes before grilling. 3. Grill burgers over medium heat 4 to 6 minutes per side or until cooked through (internal temperature of 160°F), brushing with reserved marinade while cooking. 4. Serve burgers on rolls with Ginger Garlic Mayo and Grilled Kimchi. Makes 4 servings.
    [Show full text]
  • Of 3 12 of 720 Compose DAILY MENU Menus Inbox × Inbox 53 We Have Recently Raised Prices to Give Our Cooks Raises & to Keep up with Rising Cost of Goods
    Rowley Menu (18).pdf Search mail Open with Google Docs Page 1 of 3 12 of 720 Compose DAILY MENU menus Inbox × Inbox 53 We have recently raised prices to give our cooks raises & to keep up with rising cost of goods. Pricing & availability subject to change Starred Jon Oberman Jun 18, 2021, 4:40 AM (1 day ago) S T ARTERS MAINS Snoozed to me Please change in the website Important Jalapeno Cheese Sticks | Hand made 9.5 4 Cheese Mac N' Cheese | Smoked 11.5 corn meal crusted cheese sticks stufed gouda, cheddar, parm, Swiss, bread Sent -- w/cheddar, jalapeños & cream cheese crumbs. So good it'll make you wanna Jon Oberman, owner sauce, served w/chipotle ranch slap yo' mama Add Bufalo Chicken 5, Bacon 2, Chicken 4, Kielbasa Drafts 10 The Rowley Inn Shrimp Dip | Made w/shrimp, cream 13 3.5, Shrimp or Steak 7, BBQ, Korean BBQ .5 cheese, cheeses, lemon, old bay, four Cell: 216-334-4407 c Loco Moski | Our twist on a Hawaiian 15.5 Categories torilla chips Bar: 216-795-5345 classic. 3 pierogi topped w/a burger Add bacon 2, kielbasa 3.5 therowleyinn.com paty, fried onions, eggs and peppered [Gmail] Bacon-Wrapped Tots | 5 huge, 11.5 gravy hand-made tater tots individually [Gmail]Trash wrapped in a whole piece of bacon, c CLE Shrimp & Grits | Sautéed shrimp, 16 8 Attachments served w/chipotle ranch kielbasa, peppers, onions over cheesy [Imap]/Drafts 1 grits ... Brussel Shrimp | Charred shaved 13 Add Eggs 3 balsamic & goat cheese brussel sprouts Chicken Paprikash | Hungarian 14.5 Home topped w/sautéed jumbo shrimp paprikash sauce, kielbasa, chicken Add
    [Show full text]
  • The End of the Rainbow
    YOU CAN FIND OUR QUALITY PROTEINS AT MARKET HOURS KITCHEN HOURS Sunday - Monday: 10AM - 5PM (TO-GO & CURBSIDE ONLY) THE END OF THE RAINBOW! Tuesday - Thursday: 10AM - 6PM Sunday & Monday: CLOSED Friday - Saturday: 9AM - 7PM Tuesday - Thursday: 11AM - 6PM Friday - Saturday: 11AM - 7PM 585.272.9470 · www.palmersdirecttoyou.com 900 Jefferson Rd Rochester, NY 14623 Special Offers Available: March 14th - March 20th, 2021 WHILE SUPPLIES LAST NOT RESPONSIBLE FOR TYPOGRAPHICAL ERRORS. DON'T MISS OUT ON THESE DELICIOUS ST PATRICK’S DAY ESSENTIALS! Corned Corned Beef Beef Brisket Brisket Flats 18 lb average $3.99/lb 3-5 lb average $6.49/lb Compliment your Corned Beef With Fresh, Traditional St Patty’s Day Produce! Green Fingerling Baby Carrots Pickling Spice Dijon Mustard Cabbage Potatoes 1 lb bag 13 oz bottle $0.59/lb $1.99/lb $1.25/ea $6.99/ea 8 oz jar $3.99/ea USING THESE ST. PATTY’S DAY CLASSICS IS AS EASY AS (SHEPARD’S) PIE! Frozen Frozen Product of Australia Ground Lamb Lamb Frozen, Irish-Style A Flavorful Grind That’s Perfect For A Traditional Shepherd’s Pie! Stew Meat Banger Sausage 2 lb avg pkg $8.99/lb 1 lb avg pkg $7.99/lb $4.99/lb TASTE THE UNMATCHED QUALITY & FLAVOR OF CERTIFIED ANGUS BEEF ®! Taste the Quality Difference Taste the Quality Difference Taste the Quality Difference with Certified Angus Beef ®! with Certified Angus Beef ®! with Certified Angus Beef ®! Fresh, Bone-In Shoulder Tender Center Cut, Filet-Style Chuck Short Ribs (Teres Major) Top Sirloin Steaks Steaks Try With Our Red Montreal Steak Seasoning! Whole Plate Cross
    [Show full text]
  • ORIGINAL Page 1 of 8 BID - Invitation for Bid TRA 10934076 SPICES 7/1 to 9/30/15 BID Effective Date: Bid Invitation Number
    ORIGINAL Page 1 of 8 BID - Invitation For Bid TRA 10934076 SPICES 7/1 TO 9/30/15 BID Effective Date: Bid Invitation Number: 04/20/2015 6100033650 Issuing Office: Supplier Name/Address: Cheryl Gee DOC Central Office 1920 Technology Parkway Mechanicsburg PA 17050 US Your SAP Vendor Number with us: _______________________ Please Return Quotation to: Type of Security furnished if required: Return Bid by: DOC Central Office Certified bank cashier's check 1920 Technology Parkway Bid Ending Date: Irrevocable letter of credit Mechanicsburg PA 17050 US 05/07/2015 Certificate of deposit Other as specified by bid Bid Ending Time: Bond - If annual bond: 08:00:00 What is the name of the principal on the bond? Please Deliver To: Expiration Date of E-Town TrainAcad-Food Contract (if 1451 North Market Street Procurement Contact: applicable) Elizabethtown PA 17022-1299 US Buyer: Cheryl Gee Phone: 717-728-4038 Ext.: 4038 Fax: 717-728-4181 Ext:: 0 Delivery Date: See Items This Invitation For Bids is comprised of: Part I, General Information; Part II, Bid Requirements; Part III, Criteria For Selection; Part IV, IFB Specifications; Part V, Contract Clauses; any documents attached to this Invitation For Bids or incorporated by reference; and any addenda issued by the Issuing Office prior to Bid Opening. Supplier's Signature _________________________________ Title ____________________________________________ Printed Name _________________________________ Date ________________________ The Bidder has completed and submitted this Bid in accordance with the instructions and requirements and terms and conditions of the Invitation For Bid. The Bidder has attached documents that are required to be submitted with this Bid and those attachments are incorporated by reference and made a part of this Bid.
    [Show full text]
  • SPICES and EXTRACTS 12 FT SECTION EUROPE Deca PLANOGRAM CLASS D STORES
    SPICES AND EXTRACTS 12 FT SECTION EUROPE DeCA PLANOGRAM CLASS D STORES Gravity Feed: 01 TOP Shelf: 09 TOP Mcc ormi ck Cum Gravity Feed: 02 in 521 000 Shelf: 10 Gravity Feed: 03 5.12 in Shelf: 04 Mccormick Mrs Dash Mrs Dash Molly Perf Pnch Fiesta Tomato McButter Garlic & 6 in Lime Basil n Sprinkles Bell Pepper 60502160 Garlic Original Seas 5210002686 Shelf: 05 K2/CHG Shelf: 11 7.24 in Shelf: 06 8 in Shelf: 07 13.24 in SUGAR Shelf: 08 BASE 5 in 4 ft 1 in 4 ft 1 in 4 ft 1 in Left-right HQ DeCA/MBU PLANOGRAM APPROVED BY BUSINESS MGR, BARBARA MERRIWEATHER. FACINGS MAY BE ADJUSTED TO ACCOMODATE LOCAL AND REGIONAL ITEMS (END OF FLOW). FACINGS MAY BE ADJUSTED TO MEET CUSTOMER 15 JUNE 2015 DEMAND-CAO MUST BE INVOLVED IN THE PROCESS ALONG WITH STORE MANAGEMENT APPROVAL. ITEM POSITIONS MUST NOT BE CHANGED AT ANY TIME. Europe Spices and Extracts Page: 1 of 6 SPICES AND EXTRACTS 12 FT SECTION EUROPE DeCA PLANOGRAM CLASS D STORES Mccor Mccormick Mccormi Old Bay mick Vanilla Asst.F ck Seafood ood Red Mccor Mccormick Mccormick Mccormick Mccor Mccormick Mccormick Mccormick Mccormick Mccormick 52100071 Food Chili Powder Cinnamon Seasoning Mccormick Colors mick Basil Whole Bay Celery Salt mick Chili Freeze Stick Cinnamon Ground Mc Mccormi Mccormi Mc Mc Mccormi McCorm Mc Mccormi Mccormi Mccormi Mccormi Mccormi Mccormi Mccormi Bakers Color 7032800523 03 Vanilla 521000 Groun Leaves Leaves 521000050 Whol Powder Dried Cinnamon Sugar Cloves cor ck ck cor cor ck ick cor ck ck ck ck ck ck ck 5210007 5210007108 Ground Extract Vanilla 7107 d 521000069 521000069 8
    [Show full text]
  • Beef Meatloaf & Roasted Potatoes
    Beef Meatloaf & Roasted Potatoes with Lemon-Horseradish Green Beans This is meatloaf at its finest. We’ve added a signature twist: you’ll season the meat with sautéed aromatics and a little horseradish before the meatloaf is even cooked. Sautéing the aromatics first concentrates and develops their flavors. These infuse the dish as it bakes, giving it the subtle, savory taste of garlic and onions. Combined with the pleasant tang of horseradish and a hearty side of green beans, this meal is a delightful take on classic comfort food. Ingredients 10 Ounces Ground Beef ¾ Pound Russet Potatoes 5 Ounces Green Beans 3 Cloves Garlic 1 Lemon 1 Yellow Onion Knick Knacks 2 Teaspoons Prepared Horseradish 1 Tablespoon Worcestershire Sauce ¼ Cup Ketchup ¼ Cup Breadcrumbs 2 Teaspoons Meatloaf Spice Blend (Montreal Steak Seasoning, Italian Seasoning, Ground Mustard & Aleppo Pepper) Makes 2 Servings About 700 Calories Per Serving For cooking tips & tablet view visit blueapron.com/recipes/436 Recipe #436 Instructions For cooking tips & tablet view visit blueapron.com/recipes/436 1 2 Prepare the ingredients: Cook the aromatics: Preheat the oven to 500°F. Wash and dry the fresh produce. Trim In a large pan (nonstick, if you have one), heat 2 teaspoons of off the stems of the green beans; cut the beans into 1-inch pieces. olive oil on medium-high until hot. Add the onion and garlic; Halve the potato lengthwise; cut each half into 6 spears. Peel and cook, stirring frequently, 2 to 3 minutes, or until slightly softened mince the garlic. Peel and small dice the onion.
    [Show full text]
  • Multi-Purpose Blends Description Seasoned Salt
    The Valdez Corporation - Product List Multi-Purpose Blends Description Seasoned Salt -L #805 Lawry's type, heavy salt Seasoned Salt #368 typical all-purpose with a celery note Seasoned Salt #3840 all-purpose with a chili pepper note Lemon Pepper #678 strong lemon, bright yellow color Seasoned Salt - No MSG #4923 typical all purpose with no MSG Lemon Pepper #2056 heavy salt, strong acidic note Lemon Pepper #353 strong garlic w/ large pepper Lemon Pepper #314 very tart, heavy pepper Garlic Pepper #348 traditional garlic pepper, all-purpose Garlic Pepper #1113 lower salt version of #348 Roasted Garlic Pepper #1215 all-purpose with a roasted note Seasoned Pepper #4931 strong peppery notes Garlic Salt #975 with granulated garlic Onion Salt #1073 with granulated onion Celery Salt #246 traditional blend of salt & celery Bay Seasoning #264 all-purpose blend with celery flavor New Bay Seasoning #3191 paprika based with some heat Bay Seasoning #4924 earthy type flavor - great for seafood Original Chicken Seasoning RD 6360-A great all purpose seasoning Poultry Seasoning #363 traditional with strong sage Spike Type Seasoning #734 unique all-purpose blend with savory notes Salt-Free Dash Seasoning #142 all-purpose with heavy herbs & spices Peppercorn Medley #313 whole pink, green, and black peppercorns Herbs of Provence #586 dry herb blend with lavender Sticky Corn Seasoning #4496 sweet and salty with low heat Tequila Lime Seasoning #4434 tangy blend with a unique taste Tequila Lime w/Jalapeno Seasoning #4960 tangy blend with a unique kick Cilantro
    [Show full text]
  • Main Events Sidelines Premium Sidelines Sizzlin' Fajitas Wings & Tenders Souper Bowls Leading O
    wings & tenders 5 WINGS 5.5O SIGNATURE SAUCES BONELESS BUFFALO 1O WINGS 11.OO mild mannered brown butter bualo CHICKEN TENDERS 2O WINGS 22.OO hot & bothered garlic habanero choice of wing sauce, bleu bleu cheese or ranch, celery upon request bbq thai chili glaze cheese or ranch, celery upon venom sweet & sweaty request. 8.99 chimmi venom pineapple sriracha leading o grilled with chimmi sizzlin’ fajitas FRIED MOZZARELLA NEW YORK STRIP STEAK salsa, sour cream, beans, lettuce, jack & served with parmesan topping & marinara 11oz USDA choice, +2 sidelines. 25.99 cheddar, rice, pico, our tortillas, roasted sauce. 8.29 onions & peppers. +guac 1.49 NORWEGIAN SALMON NY STRIP 25.99 PIT BEEF PIEROGIES 8oz center cut, +2 sidelines. 21.99 COMBO (sirloin & chicken) 2O.99 choose: pan seared or fried, red skin CHURRASCO TRIO (sirloin, chicken, kielbasa) 24.99 smashed, griddled onions, scallions, SIRLOIN FILET SIRLOIN FILET 17.99 horseradish sour cream, guinness beef 7oz USDA choice, +2 sidelines. 17.99 gravy. 9.99 BLACKENED SHRIMP 17.99 CHICKEN BREASTS CHICKEN 13.99 LOW-GLUTEN MARGHERITA PIZZA 6oz chicken breasts, +2 sidelines. 14.99 VEGGIE 11.99 pomodoro sauce, mozzarella parmesan Sub gluten-free corn tortillas blend, fresh basil, gluten-free pita, garlic buttered crust. 1O.99 Chimmi is our fresh garlic, CRAB & PARMESAN DIP sun-dried tomato, parsley & souper bowls citrus-infused vegetable oil spread. served with baked crostinis. 1O.99 CHICKEN QUESADILLAS SHE-CRAB 7.99 choose: grilled or blackened chicken, TEXAS RED CHILI 6.99 jack & cheddar, pico, salsa, sour cream, main events GUINNESS ONION 4.99 jalapenos, lettuce.
    [Show full text]
  • To Share Or Not.. Salads HANDHELDS on the Side SWEET CALORIES Pizzas
    to share or not.. Salads LUNCH SPECIAL avgolemono chicken soup 4 / 7 mixed greens 9 baby kale | spinach | chards | beet tops 2 courses 14 | 3 courses 16 spicy feta 8 mint | cilantro | olive oil/white balsamic feta | grilled red peppers | roasted walnuts STARTERS caesar salad 10 tzatziki 6 baby kale | romaine hearts | parmesan greek yogurt | cucumbers | dill | garlic confit brioche garlic croutons | bacon | fried capers avgolemono soup baba ghanoush 7 fattoush salad 10 smoked eggplant | garlic confit | pomegranate mint | tomatoes | pomegranate | fried pita | zaatar fried zucchini beignets dukkah red peppers | romaine hearts ladolemono | tzatziki | feta | capers | lemon farmers market hummus 6 greek horiatiki 8 / 14 tomatoes | olives | cucumbers | onions feta | cucumbers | tomatoes | kalamata olives small fattoush salad onions | green peppers | oregano tomatoes | pomegranate | fried pita | zaatar | red peppers | romaine hearts fava 6 pickled red onions | capers | sunflower seeds beet & goat cheese 12 jalapeno | dill Florida oranges | walnuts | arugula small mixed greens MAINS baby kale | spinach | chards | beet tops | mint | cilantro | olive oil/white balsamic arancini 8 *add to any salad: moussaka 15 risotto | parmesan | beets | spicy feta pulled lamb 8 | lamb chop 6 each prime ground beef | eggplant | béchamel | tomatoes sausage 5 | chicken breast 7 | falafel 6 herb oil | cinnamon fried brussels sprouts 8 soft shell crab 9 | octopus 9 | salmon 8 fish sauce | rice krispies | mint vegetarian moussaka 15 MAINS zucchini | eggplant | potatoes
    [Show full text]
  • 2009 Annual Report
    McCormick & Company 2009 Annual Report A PASSION FOR FLAVOR CONTENTS 2009 Highlights 2 Letter to Shareholders 4 A Taste for Innovation 8 A Connection with Consumers 10 A Drive for Expansion 12 A Commitment to Sustainability 14 A Focus on Performance 16 Directors and Officers 18 Management’s Discussion and Analysis 19 Financial Information 37 Investor Information 65 Our culinary experts worked with leading chefs to develop McCormick’s 2010 Flavor Forecast®. On our annual report cover, we feature a pairing of coconut milk with pumpkin pie spice to create a meal inspired by Thai cuisine. As you read through the report, enjoy the aroma of pumpkin pie spice which is an enticing blend of cinnamon, ginger, nutmeg and allspice. In addition to their wonderful scent, both cinnamon and ginger are featured in our group of 7 Super Spices because of their high level of antioxidants. At McCormick, a passion for flavor is shared by employees around the world. This passion has been the foundation of our success throughout the Company’s rich 120 year-old history. It enabled us to deliver a year of solid growth and financial results for 2009 in the midst of a challenging economic environment. McCORMICK & COMPANY 2009 ANNUAL REPORT 1 We successfully integrated Lawry’s®, the largest acquisition in McCormick’s history. We reignited sales growth for this business and enhanced the Company’s overall profit margins. SAVED $42 MILLION Across our global operations, we achieved $42 million of cost savings, exceeding our goal by % . $2.27 40 $1.56 2005 2009 20 09 Earnings per share of $2.27 is up nearly 50% since 2005.
    [Show full text]
  • 008080 - Seasoning Montreal Steak 90022322
    Mc Cormick & Company, Inc. 008080 - Seasoning Montreal Steak 90022322 Nutrition Facts Serving Size: 0.8 g Number of Servings per 1028 Amount Per Serving Calories: 0 Calories from Fat: 0 % Daily Value* Total Fat 0 g % Saturated Fat 0 g % Trans Fat 0 g Cholesterol 0 mg % Sodium 180 mg % Total Carbohydrate 0 g % * Benefits Dietary Fiber % Sugars Get an authentic grill taste with or without the grill. McCormick Grill Mates is an 0 g % essential ingredient, turning anything into an epic dish. Featuring a wide variety of Protein 0 g % on-trend seasonings to help any chef create perfectly flavored masterpieces that deliver mouthwatering, bold flavors you can see and taste. Per Srv Per Srv Vitamin A % Vitamin C % Calcium 0% Iron % Ingredients Allergens *Percent DailyValues are based on a 2,000 calorie diet.Your daily values may be higher or lower depending on your calorie Calories 2,000 2,500 INGREDIENTS: COARSE SALT, GARLIC, Free From: Total Fat Less than SPICES (INCLUDING BLACK PEPPER AND Sat. Fat Less than RED PEPPER), SUNFLOWER OIL, NATURAL FLAVOR, AND EXTRACTIVES OF Cholesterol Less than PAPRIKA. Sodium Less than Total Carbohydrate Dietary Fiber Calories per gram Fat Carbohydrate Protein Handling Suggestions Product Specifications Spices should be stored in a cool, dry place. They should be protected from flavor loss and moisture by making sure containers are tightly Brand Manufacturer Product Category closed when not in use. Avoid exposure to heat, Seasonings humidity, moisture, and direct sunlight or MCCORMICK Mc Cormick & Company, Inc. fluorescent light to retain flavor and color. Serving Suggestions MFG # SPC # GTIN Pack Pack Desc.
    [Show full text]