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-STARTER- KINILAW (Ask the waiter for the spiciness) P 250 Filipino raw-fish salad CREAMY CRAB CHOWDER P 280 Chowder is a creamy soup made with crab meat and cream GREEK SALAD P 280 Mediterranean salad made with cucumber, feta, tomatoes, onions and green pepper CHICKEN LOLLIPOP P 250 Chicken wings with sweet chili sauce CRAB & PAPAYA QUESADILLAS P 280 Wrapped with tortillas, roasted vegetables and served with Mango cream POMELO & PRAWN SALAD P 280 Fresh pomelo from our Organic farm, with lettuce, cucumber and tomato served with a honey balsamic dressing DEEP-FRIED CALAMARES P 250 LATO SALAD (SEAWEED SALAD) P 200 Tomato, onion, served with vinegar dressing SUSHI MAKI P 250 TANIGUE SASHIMI P 280 -MAIN COURSE- MEAT TENDERLOIN STEAK P 650 Served with French fries or Gratin Dauphinois BACK RIBS (PORK) P 450 Marinated with tamarind and honey sauce. * BICOL EXPRESS P 360 This typical Filipino dish is made with pork, long chilies, coconut milk, shrimp paste and garlic * BEEF CALDERETA P 360 This beef dish reminds us more of a rich, thick beef stew with lots of garlic * BEEF STROGANOFF P 360 Served with a creamy mushroom sauce CHICKEN ADOBO P 320 Made with chicken, soy sauce and vinegar * CLASSIC BURRITO P420 Choose between Beef, Chicken or Vegetarian FISH GRILLED FISH OF THE DAY P 350 Served with a Mango Salsa on the side * FISH CURRY P 320 Coconut Fish curry served with rice SLIPPER LOBSTER (Ask the waiter for availability) P 450 Cooked in red curry and coconut sauce with rice CHILI CRAB (Ask the waiter for availability) P 200/100G Very spicy dish popular in Singapore served with rice -HOME MADE PASTA- LASAGNA P 350 Homemade classic lasagna SPAGHETTI BOLOGUESE P 300 SPAGHETTI ARRABIATA P 300 CARBONARA TAGLIATELLE P 320 SEAFOOD LIGUINE P 320 In a creamy white wine sauce * Dishes served with Vegetables, Mashed potatoes, Potatoes or Rice -BURGERS- BURGER CORTO DEL MAR P 300 Homemade beef burger with French Fries CHEESEBURGER P 320 Homemade beef burger with cheese and French fries Add some bacon P 40 -PIZZA- MEDIUM BIG MARGARITA P 250 P 350 Fresh tomato, Mozzarella, Basil HAWAIIAN P 280 P 380 Ham, Mushrooms, Pineapple, Mozzarella, Onion PUMPKIN P 320 P 420 Pumpkin, Confit of Onion, Blue cheese, Mozzarella FOUR CHEESE P 390 P 490 Mozzarella, Blue cheese, Cheddar, Parmigiano FRUTTI DI MARE P 350 P 450 Seafood, Black olive, Bell pepper, Onion, Mozzarella RATATOUILLE P 300 P 400 Pumpkin, Bell pepper, Eggplant, Onion, Mozzarella CHORIZO P 320 P 420 Chorizo, Feta, Bell pepper, Mozzarella CHILI PRAWN P 370 P 470 Prawn, Pesto, Mozzarella -SIDE DISHES- GRATIN DAUPHINOIS P 150 VEGETABLE CHOPSUEY P 180 FRENCH FRIES P 120 RICE P 50 VEGETABLE FLAN P 160 -KIDS MENU- P 450 COCA COLA/ SPRITE or SYRUP BURGER CORTO DEL MAR* / CHICKEN NUGGETS* / PIZZA MAGARITA CHOCO BANANA PIE / ICE CREAM / LECHE FLAN * Served with French Fries, Vegetables or Gratin Dauphinois -DESSERT- FRUIT SALAD P 170 LECHE FLAN P 160 HOMEMADE ICE CREAM OF THE DAY P 150 CHOCOLATE CAKE P 180 CALAMANSI PIE P 160 CHOCO BANANA PIE P 180.

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Tropical Fruit Salad, in Juice Product Information SKU 14941 Brand Ambrosia Pack Size 6A10 Country of Origin Thailand
PRODUCT SPECIFICATIONS FORM January 2018 Tropical Fruit Salad, in Juice Product Information SKU 14941 Brand Ambrosia Pack Size 6A10 Country of Origin Thailand Packaging Specifications Net weight per unit 105 oz Drained weight per unit 64 oz Net weight per case 40 lbs Gross weight per case 45 lbs Case Dimensions (LxWxH) 18.75 x 12.5 x 7.0 TiHi 7 x 8 Case Cube 0.93 Product UPC 0 46274 14941 0 Case GTIN 600 46274 14941 2 Primary: tin Packaging Material Secondary: carton Physical Properties Cut tidbit style Grade standard Packing Media juice broken fruit, blemished or bruised Tolerances for Defects* peel of fruit, core, seeds, or other organic matter 0% non-organic foreign material Preservation Method retort *tolerance must meet all federal standards Sensory Properties - Organoleptic tidbit style fruit cocktail of variety pinapple, red Appearance papaya, yellow papaya, and guava Color to each its own, color should not bleed Aroma characteristic, no off odors Flavor characteristic, no off flavors Microbiological Properties Value Method Is this a LACF? YES Product exempt from microbiological testing under the regulation of 21 CFR 113 Chemical Properties Value pH Brix Ingredient Distribution Ingredient Name % Breakdown pineapple (50% +/-7%), red papaya (25% +/-5%), yellow papaya (15% +/-2%), guava (10% +/-4%), pineapple juice, citric acid Total: 100.00% * values subject to variance Nutrition Facts Per 100g (unrounded) Calories (Kcal) 60 Calories from Fat (Kcal) 0 Total Fat (g) 0 Saturated Fat (g) 0 Trans Fat (g) 0 Cholesterol (mg) 0 Sodium (mg)
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September 2020 C L O S
Semcac Senior Nutrition La Crescent September 2020 Meals are subject to change MONDAY TUESDAY WEDNESDAY THURSDAY FRIDAY 1 2 3 4 Pork Steak –w-Dressing Meat Lasagna Veg Beef Barley Soup Kielbasa Asparagus Tossed Salad,Garlic Brd Crackers Alt: Baked Fish/Tartar S Cinnamon Applesauce Orange Slices Beef or Egg Salad Sand. Baked Potato/Sr Cream Cookie or Bar Moon Cake 5 Cp Fruit Salad/Brownie Carrots *Diab Fruit *Diab Banana *Diab: Cookie or Bar Fresh Banana LABOR DAY 7 8 9 10 11 Spaghetti w Meat Sauce BBQ Pork Loin Hawaiian Chicken/Rice Pilaf Baked Fish/Tartar Sc Toss Salad/Dressing Baked Potato/Sour Cream Green Beans C L O S E D Alt: Ground Beef Patty Garlic Brd, Cott. Cheese Calico Beans Orange Slice Potatoes & Carrots Oatmeal Choc Chip Bar Dessert – Grapes Rocky Road Pudding Mandarin Orange Delite *Diab Cookie *Diab: Fruit Cup *Diab: Mandarin Orange 14 15 16 17 18 Hamburger w/ Trimmings Hot Turkey Sand/Gravy New England Boil Dinner Chef’sSalad - Ham Veg. Lasagne/Garlic Brd Roadside Potatoes Mashed Potatoes/Beets Alt: Grnd Beef Patty/Veg Dressing Toss Salad/Fruit Salad Baked Beans w/ Apple Pumpkin Bar Seafoam Salad Alt: Chicken Breast Cookie Fresh Fruit *Diab Fruit Cup Pistachio Cake Hawaiian Cake *Diab Cookie *Diab: Angel Food Cake *Diab: Mixed Fruit Cup 21 22 23 24 25 Chicken Chili/Corn Brd Swiss Steak/Gravy Chicken Broccoli Bake Baked Ham/Sweet Potato Rib Patty Cottage Cheese/Peach Mashed Potatoes Cranberry Salad/Muffin Alt: Chicken Breast Alt: Baked Fish/Tartar S Walnut Dream Bar Corn Snickerdoodle Brownie Green Bean Casserole Fancy AuGratin Potato *Diab: Mix Fruit Cup Fruit Cup *Diab: Fruit Cup Lemon Pie Whole Kernel Corn *Diab: French Apple Pie Fresh Orange 28 29 30 La Crescent: Roast Beef Hamburger Veg Soup Cheese Ham Strata Pick up or Mashed Potato,Gravy Egg Salad Sand Orange Juice Broccoli/Cauliflower Banana Mixed Fruit Cup delivery Pear/Grape Cup Flavored Ice Cream Muffin (507) 895-6585 *Diab:Vanilla Ice Cream Alternate on Menu = Diner’s Choice ‘OR’ on Menu = Site Staff Choice based on diner preference .
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Shabestan Menu Edited 5%
Here with a little Breadbeneath the Bough, A Flask Wine , aBook of Verse - and Thou Beside me singing in the Wilderness - Oh, Wilderness were Paradise enow! As Omar Khayam poetically said, food plays a major role in the life of the Persian people and Iranian hospitality is famed throughout the world. Considerable time and thought is given to the preparation of meals, and the most lavish foods are offered to the guest in a show of great hospitality. The first principle of Persian cuisine is to avoid putting all one’s faith into the one ingredient, or the ‘sweet - sour’ principle. One taste must be blended or balanced the other. The second principle is that all edibles are food. Not only the grape but the grape leaf can be eaten. This leads to an enormous range of combinations The third principle is that Fruits and nuts are not reserved for desert. No other cuisine has so successfully blended Fruits and nuts into the main course of the meal. Talk on persian cuisine would not be complete if we failed to mention caviar. Persian caviar which comes from the Caspian Sturgeon is well known for its quality and is served with accompaniments of chopped egg, onion and parsely. Certainly the most traditional food in persian cuisine is rice. Delicately perfumed, it appears in numerous varieties. Mixed with herbs such as mint, saffron, cinnamon, turmeric, dill and even with fruits, including barberries, orange peel, cherries and walnuts. When rice is cooked with a mixture of other ingredients it is called polo. When meat or sauces are laid over a plate of rice, it is referred to as chello, the most famous being chello kebab.
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Breakfast & Lunch Menu
Breakfast and Lunch at e Starting Gate at GreatHorse • 128 Wilbraham Road, Hampden, MA 01036 • 413-566-5158 Breakfast Menu with Additions BREAKFAST MENU All breakfasts are priced per guest and are served with chilled orange juice, cranberry juice Freshly brewed coee and Tazo© teas SUNRISE QUICK START Assorted Breakfast Breads Assorted Fruit Danish BIG BUSINESS BREAKFAST Plain and Chocolate Croissants Assorted Breakfast Breads Butter and Preserves Assorted Fruit Danish Plain and Chocolate Croissants CONTINENTAL BREAKFAST Butter and Preserves Assorted Breakfast Breads Greek-Style Yogurt with Fresh Berries and Granola Assorted Fruit Danish Seasonal Fresh Fruit Salad Plain and Chocolate Croissants Bagels with Cream Cheese Butter and Preserves Scrambled Whole Eggs, Egg Whites Greek-Style Yogurt with Fresh Berries and Granola Bacon, Sausage and Golden Breakfast Potatoes Seasonal Fresh Fruit Salad Bagels with Cream Cheese Breakfast Menu with Additions BREAKFAST ADDITIONS Hard Boiled Eggs Scrambled Eggs Western Scrambled Eggs Applewood Smoked Bacon Pork Sausage Links Turkey Sausage Patties Smoked Salmon Golden Breakfast Potatoes Brioche French Toast Strawberry Compote and Maple Syrup Buttermilk Pancakes Bacon or Ham, Egg & Cheese Biscuits Yogurt, Berries and Granola Parfaits Cottage Cheese Break Menu with Beverage Assortment BREAK MENU Assorted Freshly Baked Cookies, Brownies, Dessert Bars Fresh Whole Fruit Assorted KIND Bars Chef’s Homemade Guacamole & Salsa, Tortilla Chips House-Made Trail Mix BEVERAGE ASSORTMENT ASSORTED SOFT DRINKS Coke,
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Cooking USDA MIXING BOWL
United States Department of Agriculture What’s Cooking USDA MIXING BOWL Cookbook Fixing Funky Foods Recipes FCS Lesson 2017 By Robin Eubank, Barber County Extension Agent Find more recipes at www.usda.gov/whatscooking Table of Contents Apple, Fennel & Chicken Salad with Couscous 2 Asian Mango Chicken Wraps 4 Avocado Breakfast Bruschetta 6 Brussels Sprouts with Mushroom Sauce 8 Bulgur Chickpea Salad 9 Cannon's California Rolls 10 Couscous with Peas and Onions 12 Easy Mango Salsa 13 Fruit Salad with Jicama 14 Grilled Chicken Salad with Garden Green, Arugula, and Baby Spinach & Herb15 Sherry Vinaigrette Healthy Vegetable Fried Quinoa 17 Hummus 19 Kale with Nuts and Raisins 20 Lentils of the Southwest 21 Mediterranean Quinoa Salad 23 Pan Roasted Tilapia with Tomatillo Salsa 26 Roasted Root Vegetables 28 Simple Green Smoothie 29 Skinny Pizza 30 Slow Cooker Lentil Soup 32 Strawberries, White Bean, and Edamame Salad 33 Tangy Jicama Slaw 35 << Table of Contents Apple, Fennel & Chicken Salad with Couscous Prep time: 30 minutes Makes: 4 Servings A refreshing, crunchy, sweet-savory salad featuring a play of fresh chopped apples, fennel and chicken breast blended with whole wheat couscous and spinach, then Nutrition Information topped with lemon balsamic vinaigrette. Key Nutrients Amount % Daily Value* Ingredients Total Calories 440 12 ounces boneless chicken breast (2-3 breasts) 3 tablespoons olive oil (divided) Total Fat 16 g 25% 1 cup whole wheat couscous 2 medium red apples 1 tablespoon lemon juice (divided) Protein 25 g 1 fennel bulb 1 tablespoon balsamic vinegar Carbohydrates 56 g 19% 1 tablespoon sugar 1/4 teaspoon salt Dietary Fiber 6 g 24% 1/8 teaspoon ground black pepper 3 1/2 cups Fresh Baby Spinach (about 3.5 cups) 1/8 cup walnuts (chopped, may use pecans or almonds) Saturated Fat 2 g 10% Sodium 260 mg 11% Directions *Percent Daily Values are based on a 2,000 1.
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Cooking with Amanda – Barbecues, Picnics and Salads Class 5 – Kale Waldorf Salad and Fruit Salad
Cooking with Amanda – Barbecues, Picnics and Salads Class 5 – Kale Waldorf Salad and Fruit Salad Kale Waldorf Salad Recipe courtesy of Chef Birgitte Antonsen. Serves 4-6 Ingredients: Cashew dressing: • 1 cup cashew nuts • ½ cup fresh orange juice • ½ cup water • 4 tablespoons lemon juice • 2 teaspoons Dijon mustard • Pinch of salt Salad: • ½ cup walnuts or sunflower seeds • ½ cup apricots, figs, dates or raisins, chopped • 1 bunch curly green kale • 2 apples, sweet and firm, or 1 apple and 1 pear • 2 oranges • 1 cup organic red grapes In a high speed blender, combine all the dressing ingredients. Blend until the dressing is smooth and creamy. Walnuts can be used raw, or toast them in a dry skillet on medium-high heat, until lightly browned. Chop the nuts into rough pieces. Use any of the dried fruit. Chop into small pieces. Rinse the kale very thoroughly to avoid any dirt. Fold each leaf in half and cut off the stalk. Stack leaves on top of each other, and slice finely. Place in large salad bowl and massage gently to soften the kale. Rinse the apples (and pear if using) and cut into wedges. Remove the seeds and cut into small diagonal slices. Place in a small bowl and sprinkle with lemon juice to prevent browning. Peel the oranges with a knife, and slice the oranges into small wedges. Rinse the grapes, and cut them each in half. Mix all the ingredients together. Before serving, pour the dressing onto the salad and toss to coat. Fresh Fruit Salads Fresh fruit salads always look appealing, and are very nutritious.
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Lunch Box Orders Please Contact Amber Joffee at (626) 340-9188 Or [email protected]
sm POPs 2015 Summer Series Box Lunch Menu Mains (All orders come with side salad of mixed greens, garlic vinaigrette, ciabatta bread, olive oil and utensils) Five poached white shrimp with cilantro scented basmati rice, grilled Mexican squash and Pico de Gallo sauce 27 Nicoise chicken salad of sliced marinated chicken breast with Haricot Vert beans, chopped Nicoise olives, poached potatoes and herb Dijon sauce 25 Grilled marinated skirt steak stuffed with pesto, polenta and parmesan cheese cake, caponata relish 27 Four rosemary and balsamic marinated New Zealand lamb chops with tahini sauce, tabbouleh salad marinated Persian cucumbers 28 Roasted vine ripe tomato stuffed with curry cous cous, tomato vinaigrette and shaved fennel salad with lemon juice and olive oil. (Vegetarian) 24 Desserts Assorted cookies and straw berries 9 Almond financier cakes with fresh peach and raspberry compote 9 Additions to share Summer cheese plate with four cheeses from the world, crostini’s and grapes 19 Seasonal fruit salad ala “bionico” with melons, tropical fruit and stone fruit topped with shredded coconut and condensed milk 12 Crostini’s with olive tapenade, herbed goat cheese, red pepper romesco, and pickles 15 Haricot Vert beans salad with roasted red onion and balsamic dressing 8 Lunch Box orders please contact Amber Joffee at (626) 340-9188 or [email protected] Chef Claud Beltran Co-owner and chef of the Claud Beltran & Company Catering/ Eatery/ Bacchus Kitchen Come Experience Chef Beltran’s exquisite cuisine at: eateryonallen.com claudandco.com bacchuskitchen.com .
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Lunch Menu at Zende
SEMI BUFFET COMBO DINNER MENU 1 Tapas In Sauce Dish and Spoon Prawn with Dry Chili Potato & Egg Plant Appetizers and Composed Salad Vegetables Slaw with Lamb and Lime Dressing Crunchy Oriental Seafood Salad with Honey pineapple Sweet potato Salad with Roasted Paprika Beef Charcoal Grilled octopus, Edamame Beans, Mushroom with Ponzu Dressing Malay Salad and Kerabu Sliced Local Fruit with Sambal Rojak or Dusted Asam Boi Sotong kangkung, Tauhu Bakar Kerabu daging Salai dengan Bunga Kantan Ulam-ulaman Sambal Belacan Plain Salad Bar Mesclun, Romaine Lettuce, Cucumber, Carrot, Artichoke, Beet Root, Young Corn, Broccoli Salad Condiments Olives, Pickled Vegetables, Gherkins, Jalapeno, Shaved parmesan Crouton, Beef bacon, Lemon, Pickled Onion, Capers, Pickled Garlic Sauces and Dressings Thousand Island, French dressing, Italian Dressing Caesar Dressing, Olive Oil Charcuteries Homecured and Smoked Fish (Tenggiri) Butchery Charcuteries and Cold Cuts – 2 types Seafood on Ice Pacific Prawns, Kapa, Clams Green Lips Mussels Wasabi Seafood Dressing and Condiments Cocktail Sauce, Hot Sauce, Red Chili Thai Dressing Lea & Perrins Sauce & Lemon Wedges Soup Cream of Broccoli Soup with Organic Corn Biscuit Main Course Pick and Choose Your Main Course Local Mee mamak Nasi Goreng Omelet Mee Rebu Chicken Rice Char Kway Teow Cantonese Kway Teow Western Fish & Chips Pasta Bolo & Napo Sandwiches Lamb Chop Chicken Chop Cajun Choice of Pizza 6’’ Selection of Ice Cream Vanilla, Strawberry, Chocolate Condiments Cookies Crumbs, Feuillantine, Chocolate Chips, Ground Nuts,
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Semcac Senior Nutrition MONDAY TUESDAY WEDNESDAY THURSDAY FRIDAY 1 2 Sweet Pepper Steak Tuna Cass
October 2020 Meals are subject to change Semcac Senior Nutrition MONDAY TUESDAY WEDNESDAY THURSDAY FRIDAY 1 2 Sweet Pepper Steak Tuna Cass. White Rice Alt: Chkn Breast Call for a Meal: Yellow Beans/Toss Salad Parsley Butterd Noodles Fruit Cocktail Cake 507-533-4787 Season Peas/Celery Muffin Cherry Pie 5 6 7 8 9 Salisbury Steak Meatloaf Chick Breast/Dumpling Pork Chow Mein w/ Rice Chili Alt: Liver and Onions Baked Potato Asparagus Tossed Salad w/Dressing Cracker/Corn Muffin Baked Potato Peas Cole Slaw Fruit Salad Pear/Apple Slices Glazed Carrots Coleslaw Mandarin Orange Dessert Chocolate Yum-Yum Lemon Poppy Cake Flavored Ice Cream Dinner Roll Apple Pie 12 13 14 15 16 Chicken Enchilada Chick Noodle Soup Spaghetti w/ meat sauce Hamburger w/fixins Chicken Parm/Noodles Tossed Green Salad Egg Salad Sand Green Salad w/ Dressing on Bun Romaine Sld/Garl Bread Pineapple Rings Carrot Coin Salad Green Beans Potato salad Peach Half Strawberry Phoo Phoo Choc. Cherry Bar Garlic Bread Baked Beans Cranberry Mold Oatmeal Choc Chip Bar Brownie 19 20 21 22 23 Baked Chicken Beef Stew/Muffin Cream Broccoli Soup BBQ on Bun Roast Beef Mash Potato/Gravy Seafoam Salad Chicken Salad/Cracker Bkd Beans Mash Potato/Gravy Broccoli Rice Krispie Bar Strawberry Short Cake Oven Browned Potato Harvard Beets Blushing Pears Apple Crisp Fresh Fruit 26 27 28 29 30 Swiss Steak/Tomato Sce Taco Salad w Cheese Chicken Alfredo Lasagna Rosemary Pork Roast Hamburger Stew Baked Potato/Mix Veg Tostado Chips Mix Salad/Garlic Bread Mashed Potato/Gravy Muffin/Peaches Orange/Pear Cup Grapes Pineapple Slice Fresh Squash Gingerbread Cake Cookie Pudding Fruit Cocktail Cake Alternate on Menu = Diner’s Choice ‘OR’ on Menu = Site Staff Choice based on diner preference .
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Catering What Your Event Is Looking for Breakfast
catering what your event is looking for breakfast breakfast buffets All breakfast buffets include standard table service a la carte (plates,silverware,napkins and salt & pepper) PER GUEST Fresh Fruit Salad (per serving) ..............1.50 Continental Breakfast ................... 7.00 Assorted bagels and pastries, fresh fruit, Scrambled Eggs (per serving) .............. 2.50 orange juice or coffee Bacon or Sausage (2 pieces) ................3.00 Hometown Favorite .............................7.00 Scrambled eggs, choice of bacon or Breakfast Burrito (each • 10”) ..............4.00 sausage, hashbrowns and assorted rolls and donuts Hashbrowns (per serving) ......................2.00 Pick 6 Breakfast ..............................9.00 Hashbrown Casserole (per serving) ....3.00 Choose 6 items from the list below Egg Casserole (per serving) ..................4.00 Scrambled Eggs Hashbrown Casserole Breakfast Pizza (12”) ......................10.00 Fiesta Eggs Assorted Pastries Egg Casserole Mini Muffins Breakfast Pizza (16”) ...................... 13.00 Bacon Biscuits and Gravy (each) Sausage Links/Patties Fresh Fruit Salad Muffin Sandwich .....................3.00 Ham Orange Juice choice of meat, bacon/ham/sausage. Smoked Sausage Coffee Assorted donuts and rolls Hashbrowns Bagels Oatmeal *additional cost for multiple meat items or jumbo muffins .............................1.50 2 Prices based on 50 or more people. Under 50, add $1 per person. breakfast appetizers BUFFALO CHICKEN WINGS appetizer buffets a la carte PER GUEST Choose 4 Items ...............................9.00 Chicken Tenders (per lb.) .................. 7.00 Choose 6 Items ............................ 12.00 Swedish or BBQ Meatballs ( per lb.) .....7.00 BBQ Smokies (per lb.) ......................... 7.00 BBQ or Swedish Meatballs Hummus and Pita Bread Chicken Wings (per lb.) ..................... 7.00 BBQ Cocktail Smokies Chips and Salsa approx 12 bone-in per lb or 20 boneless per lb Chicken Wings Fried Egg Rolls Cocktail Sandwiches Crab Rangoon Spinach and Artichoke Dip (per lb.) .
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365 Ultimate Fruit Salad Recipes : Not Just a Fruit Salad Cookbook! Pdf, Epub, Ebook
365 ULTIMATE FRUIT SALAD RECIPES : NOT JUST A FRUIT SALAD COOKBOOK! PDF, EPUB, EBOOK Lena Jones | 152 pages | 24 Nov 2020 | Independently Published | 9798570821743 | English | none 365 Ultimate Fruit Salad Recipes : Not Just a Fruit Salad Cookbook! PDF Book It's great on it's own or topped with yogurt and granola! The secret: candied ginger syrup. This Roasted Beet-and-Citrus Salad is colorful, seasonal and has a beautiful presentation. So, I put them together in this wonderful dish. If you are not yet subscribing to my newsletter, you can subscribe here. If not, you can keep all these pantry staples on-hand, and throw it together in a pinch. Add fresh herbs. Credit: Neil Dacosta. Use bananas that have just turned yellow. Dave Lieberman's feta, black olive, and oregano salad aka Pizza parlour salad Prep Time. Massage some of the dressing into the collards to tenderize the greens and make them more flavorful. Instead of offering watermelon wedges at your next cookout, branch out with this sweet and savory watermelon salad featuring cubed watermelon, red onion, kalamata olives, mint, and feta cheese. Fruit Salad with Honey-Yogurt Sauce Recipe Add honey and lime juice to yogurt for a simple fruit dressing for the fruit. Most fruit would work well in this salad! Cajun beef Southwestern salad new dynamic beef dishes Prep Time. I might! Your email address will not be published. Fruit salad recipes. Submitted by: LAC Colorful, yummy! 365 Ultimate Fruit Salad Recipes : Not Just a Fruit Salad Cookbook! Writer Minted fruit salad Prep Time. You can add small amounts of dry spices too, like cinnamon or coriander, or even chili powder for a Mexican-style fruit salad.
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Fairmont Scottsdale Princess, Banquet Menu 2021
WELCOME TO THE FAIRMONT SCOTTSDALE PRINCESS Our commitment to service excellence shows, with an award-winning culinary team and the largest meetings resort in the Fairmont Hotels & Resorts portfolio worldwide, events at The Fairmont Scottsdale Princess will be remembered for years to come. Meetings and events at The Fairmont Scottsdale Princess feature uniquely local themes, with inventive cuisine and classic décor. Executive Chef Conor Favre and his diverse team of banquet chefs create cuisine with styles and recipes from around the world using only the finest food and beverage products available. It is our pleasure to offer you custom menus, featuring local, organic and sustainable ingredients or healthy options from our Fairmont Lifestyle Cuisine program. Our Conference Services & Catering Managers would be pleased to provide you with further information on these selections. Quality beverages are the finishing touch of any event. The Fairmont Scottsdale Princess is a proud supporter of Trinity Oaks wines – Green Wine Partnership. Fairmont believes in and supports the sustainability of our planet. As part of our contribution to the green movement, we have partnered with Trinity Oaks to plant a tree for every bottle of wine sold. Please help us to make the world a better place and consider making this wonderful Napa County wine part of your program. The breadth of our beverage program allows a compliment to every event, from a casual beer-tasting dinner to the most elegant champagne toast. Exceptional food, wine and exemplary service has been central to the mandate of The Fairmont Scottsdale Princess. We are pleased that you are considering our renowned banquet facilities and look forward to working with you to create a distinctive and memorable event.
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