Special Olde London Road Menu

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Queso & Chips-6.50 Guacamole, Salsa, & Chips -7.50 Red Hatch Chile Turkey Pozole- cup 4, bowl 8 ~SPECIALS~ Hatch Green Chile Cheeseburger Single Patty 5 with Fries 8 Double Patty 6.50 with Fries 9.50 Triple Patty 8 with Fries 11.00 Handcut Fries-4 Hatch Red Chile Dry Rub Chicken Wings 6 Wings 7.99 12 Wings 14.99 Served with House made Ranch Also available Buffalo style and naked with salt Carne Asada Fries House Marinated Carne Asada, Lone Star Pico, Chedder Cheese, Lettuce Served with CJM sauce 9.99 ~BREAKFAST BURRITOS~ THE ZIA- Eggs, hash brown, house-made chorizo, red bell pico de gallo, cheddar cheese, side of salsa-5.75 THE ASHEVILLE- Eggs, hash browns, red bell pico de gallo, spinach, black beans, Monterey Jack cheese w/ salsa-7.50 THE SANTA FE- Eggs, Red Hatch chile braised pork (Carne Adovada), red bell pico de gallo, Hatch green chile, Hash browns, Monterey jack, cheddar cheese, side of Salsa-9 Get any Burrito Smothered with Hatch Green Chile and Crema add 2.50 ~TACOS & QUESADILLAS~ Chicken Verde Topped with crema, avocado and cilantro-taco 3.69/ Quesadilla-9.49 Red Chile Braised Pork (Carne Adovada) Topped with Onion Cilantro & Avocado-taco 3.99/ Quesadilla-9.99 Beyond Meat (Ground and Seasoned Plant based protien) Topped with lettuce and Cashew Crema-taco 4.75/ Quesadilla-9.99 Carne Asada Topped with Hatch Green Chile and Crema-taco 4.99/Quesadilla 10.99 Baja Fish Topped with red cabbage, baja sauce and cilantro-taco 3.89 Churros- cinnamon, chocolate and whipped cream-5.

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Foodservice Toolkit Potatoes Idaho® Idaho® Potatoes
IDAHO POTATO COMMISSION Foodservice Table of Contents Dr. Potato 2 Introduction to Idaho® Potatoes 3 Idaho Soil and Climate 7 Major Idaho® Potato Growing Areas 11 Scientific Distinction 23 Problem Solving 33 Potato Preparation 41 Potato101.com 55 Cost Per Serving 69 The Commission as a Resource 72 Dr. Potato idahopotato.com/dr-potato Have a potato question? Visit idahopotato.com/dr-potato. It's where Dr. Potato has the answer! You may wonder, who is Dr. Potato? He’s Don Odiorne, Vice President Foodservice (not a real doctor—but someone with experience accumulated over many years in foodservice). Don Odiorne joined the Idaho Potato Commission in 1989. During his tenure he has also served on the foodservice boards of United Fresh Fruit & Vegetable, the Produce Marketing Association and was treasurer and then president of IFEC, the International Food Editors Council. For over ten years Don has directed the idahopotato.com website. His interest in technology and education has been instrumental in creating a blog, Dr. Potato, with over 600 posts of tips on potato preparation. He also works with over 100 food bloggers to encourage the use of Idaho® potatoes in their recipes and videos. Awards: The Packer selected Odiorne to receive its prestigious Foodservice Achievement Award; he received the IFEC annual “Betty” award for foodservice publicity; and in the food blogger community he was awarded the Camp Blogaway “Golden Pinecone” for brand excellence as well as the Sunday Suppers Brand partnership award. page 2 | Foodservice Toolkit Potatoes Idaho® Idaho® Potatoes From the best earth on Earth™ Idaho® Potatoes From the best earth on earth™ Until recently, nearly all potatoes grown within the borders of Idaho were one variety—the Russet Burbank.
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3550 LONG BEACH BLVD. 16601 S. WESTERN AVE. 2104 PACIFIC COAST HIGHWAY 57 E. HOLLY ST. LONG BEACH, CA 90807 GARDENA, CA 90247 LOMITA, CA 90717 PASADENA, CA. 91103 562-490-0700 310-329-7266 424-328-0080 626-469-0099 Breakfast SERVED ALL DAY! THE LUMBERJACK THE CLASSIC Two bacon, two sausage, two eggs any style, BREAKFAST BURRITO house potatoes served with two buttermilk Eggs, bacon, sausage, house potatoes, SHORT RIB BENEDICT pancakes - 13 Upgrade to Specialty Pancakes grilled peppers, onions, jack and Two corncakes topped with short rib braised or plain waffle - 2.00 cheddar cheese served in a flour tortilla - 8.75 barbacoa over mexican street cream corn, poached eggs, and a poblano cream sauce - 16.75 THE "ORIGINAL" LOADED THE SOUTHERN HASH BROWNS Two buttermilk biscuits topped with BUTTERMILK FRIED CHICKEN Two eggs any style, bacon, sausage, sausage country gravy served with two eggs Corn cake topped with a buttermilk fried chicken green onions, jack and cheddar cheese any style, two bacon or sausage, and house breast, sautéed spinach, two eggs any style over hash browns topped with chili aioli potatoes - 12 and a roasted red pepper cream gravy - 16.50 and choice of toast - 13 CHICKEN N’ WAFFLES PITAS CHILAQUILES TWO EGG BREAKFAST Buttermilk fried chicken breast with waffle, Fried corn tortillas mixed with red sauce, or green Two eggs any style, choice of meat: bacon, blackberry butter, blackberry syrup sauce, topped with Jack cheese, sour cream and sausage, keilbasa or ham, served with our house and powdered sugar - 14 green onions. Served with two eggs any style potatoes and choice of toast - 10.50 and a side of rice and refried beans - 14 THE BREAKFAST BURGER Add Carne Asada, Chicken or Chorizo - 2.00 THE PAN FRENCH TOAST The all-beef burger (or turkey) with Add Chili Verde - 3.00 Two batter dipped brioche slices with vanilla cheddar cheese, two strips of bacon, butter and powdered sugar.
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BREAKFASTServed until 11 AM CAMPER FAVORITES All sandwichesSANDWICHES are served with fries or a side salad. Add avocado to any sandwich for 1.5 Complete Breakfast 11 Breakfast Sandwich 9 Chicken Tender Basket 10 Garlic Fries 7 Scrambled eggs and hash Scrambled eggs and cheese, Crispy chicken strips, fries, side Seasoned with butter, garlic, Campland Burger 10 Veggie Burger 11 browns, plus your choice of plus your choice of bacon, of ranch dressing. and parmesan cheese. Single beef patty with burger Mixed veggie patty with let- bacon or sausage, 2 pancakes sausage, or ham. Choice of Fish & Chips 10.5 Carne Asada Fries 11.5 sauce or BBQ sauce, lettuce, tuce, cabbage, tomato, pineap- with butter and syrup, or toast croissant or bun. Battered cod fillets, fries, side Topped with guacamole, sour tomato, pickles, American or ple, American or Swiss cheese. with butter and jelly. Pancakes Combo 9 of tartar sauce. cream, shredded cheese. Swiss cheese. Breakfast Burrito 9 Two pancakes served with 2 Loaded Chili Fries 8 Cheeseburger In Paradise 15 BBQ Pulled Pork Sandwich 10 Scrambled eggs, hash browns, slices of bacon or a sausage Double beef patty with lettuce, BBQ Pork with slaw topping on and cheese, plus a side of fresh patty. tomato, pickles, American or a bun. house salsa and your choice of Served with butter and a side Swiss cheese. bacon, sausage, or meatless. of maple syrup Turkey Croissant 9 BLT 9 Add second meat for an extra Short stack (2) 6 SOUTH OF THE BORDER Ham & Swiss Croissant 9 $1. Bacon, lettuce, tomato, on Burritos white or wheat bread.
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L U N C H MEN U 12Pm
LUNCH MENU 12pm - 3:30pm Daily MAIN MEALS Our Famous Full Cornish Breakfast £9.95 Fried egg, bacon, sausage, hogs pudding, hash browns, grilled tomato, flat mushroom and baked beans. Piled high on a miner’s shovel (or plate if you would prefer!) Veggie Full Cornish £9.95 Grilled Halloumi, avocado, flat mushroom, grilled tomatoes, hash brown, fried egg and baked beans. Smaller Cornish £6.95 Fried egg, bacon, sausage, hogs pudding, hash browns, grilled tomato, flat mushroom and baked beans. Bubble and Squeak £6.95 A traditional favourite, mash potato, fried onions, savoy cabbage and carrots, topped with crispy bacon and a fried egg. Stack of Pancakes £6.50 5 American pancakes smothered in maple syrup. Eggs Benedict £7.50 Grilled English breakfast muffin topped with local bacon, soft poached eggs and finished with hollandaise sauce. Eggs Royale £8.95 Grilled English breakfast muffin topped with smoked salmon, soft poached eggs and finished with hollandaise sauce. Cheddar Porker £7.95 Hungry? How about a filled sub roll with sausage, bacon, fried onions and topped with Cornish Davidstow Cheddar. Poached Eggs on Toast £4.95 Bacon Sandwich £4.95 Beans on Toast £3.95 Sausage Sandwich £4.95 Add extra breakfast items to any dish for £1. (Bacon, sausage, hogs pudding, hash browns, fried egg, baked beans, tomatoes, mushrooms) Check out our specials board, cake cabinet and pasty counter for daily offerings SANDWICHES Choose from fresh white or granary bread. Served with a salad garnish and tortilla chips. Add small portion of chips £2.00 Add small Portion of soup £2.00 Egg mayonnaise £5.95 Cheese & Tomato £6.25 Ham salad £6.50 Battered local fish finger with tartare sauce £8.50 Prawn Marie-Rose £7.75 Bacon, Brie & Cranberry £8.50 Tuna mayonnaise £7.50 JACKET POTATOES Served with dressed salad and butter.
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Simply Potatoes® Cuts Fact Sheet
Simply Potatoes® Cuts Fact Sheet VARIETIES: Homestyle Slices PRODUCT DESCRIPTION: We’ve done the peeling and slicing, so you can use Homestyle Slices in casseroles, soups and quick skillet dinners. Because they’re made from quality potatoes that are fresh and never frozen, you’ll never have to worry about freezer burn. Fresh, delicious potatoes means you never have to sacrifice great homemade taste. COOKING INSTRUCTIONS (in skillet): Lightly cover bottom of a large skillet with vegetable oil, butter or margarine and preheat over medium-high heat. Add enough potatoes to cover bottom of pan (approximately 1/2 package). Fry until product reaches a minimum of 160˚F. Flip potatoes and fry an additional 4 to 5 minutes or until golden brown. Salt to taste. Red Potato Wedges PRODUCT DESCRIPTION: Red Potato Wedges bake up crispy on the outside and tender on the inside in minutes. Because they’re made from fresh potatoes and never frozen, you’ll never have to worry about freezer burn. Fresh, delicious potatoes means you don’t have to sacrifice great homemade taste. COOKING INSTRUCTIONS (in oven): Preheat oven to 450˚F. Spray baking sheet with vegetable cooking spray. Arrange one package potatoes in a single layer on baking sheet. Spray potato wedges with vegetable cooking spray. Bake 25 to 30 minutes until potato wedges reach a minimum of 160°F. Continue baking until potatoes are golden brown and tender. COOKING INSTRUCTIONS (in skillet): Melt 2 Tbsp. butter or margarine in a 12” non-stick skillet over medium heat. Add one package potatoes to skillet.
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Potato Products from Washington a Resource Guide for School Nutrition Directors
Potato Products from Washington A Resource Guide for School Nutrition Directors www.potatoes.com WASHINGTON POTATOES Feeding the State and the World Family farms in Central and Western Washington, where the soil, water and growing conditions are among the best in the world, grow Russets in the Columbia Basin and reds, yellow-goldens, white and blue potatoes in the Skagit Valley. These 250 families proudly grow more potatoes per acre than any other state in the U.S. Washington produces 44% more potatoes than the U.S. average. Washington growers spend more than $1,000,000 each year on research support, working with Washington State University and USDA’s Agricultural Research Service to develop new varieties, research improved growing practices and provide support for every day potato growing activities. Sustainability is the number one goal for these potato-growing families, including water usage, wildlife preservation and soil conservation. Stewardship is a part of each family’s commitment to their land and their communities. » Washington potatoes contribute $7.4 billion to the state economy and provide 36,000 jobs across the state. » Washington grows more than 23% of all potatoes in the US and is number one in French Fry production. » Eighty-seven percent of Washington grown potatoes go into processed products: frozen, dehydrated and chips. » Washington’s potato farmers rely on state-of-the-art plowing, planting and harvesting machines to handle the many hundreds of acres devoted to potatoes. From the field, the potatoes go to temperature- and humidity- controlled buildings before moving on to processing plants across the state and the Northwest, where they become the many convenient products we rely on.
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Barney's Beanery Barney's Beanery
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Mels the Original When You Visit Mels, You’Re Experiencing Part of the American Dream
H O M E O F Mels The Original When you visit Mels, you’re experiencing part of the American dream. The first Mels was opened two days before Christmas in 1947. From that single store, Mels has endured changes in the economy, lifestyles and still it’s a place you can visit and feel connected to a simple, delicious, comforting lifestyle. Over the years, Mels has become the place to go when you get the urge for great food and the nostalgia of “American Graffiti,” or the TV show “Alice,” both of which took place at Mels. Thank you for coming in today to take part in the Mels experience. We’ll do 0117-HVS-2 – SO 67810-Pinole 0117-HVS-2 everything we can to make you glad you did! © 2017 MenuWorks, Greenville, SC, 1-864-877-7007 / MenuWorks, Greenville, SC, 1-864-877-7007 © 2017 Join us on Facebook at “Roaring out of the past facebook/OriginalMels and into the future” www.originalmelsdiner.com No Shoes- No Shirt- No Service- No Loitering We reserve the right to refuse service to anyone. Minimum charge per person, $2.00. Breakfast Breakfast Favorites Please tell Served with hash browns or our famous Mels potatoes, made with premium, your server if you prefer baked red potatoes, diced and grilled with white and green onions and Mels special no onions! seasoning salt. Please tell your server if you prefer no onions. Substitute Egg Favorites Beaters at no charge. Turkey bacon and turkey sausage now available. Breakfast Burrito Mels Rib-eye Steak and Two Eggs Wolfman Jack Tortilla filled with two eggs scrambled 10 oz.
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Nudelgerichte / Hausgemachte Teigtaschen / Risotto / Knödel
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We're Excited About Our New Favorite Breakfast-For-Dinner Recipe. It Starts
35 We’re excited about our new favorite breakfast-for-dinner recipe. It starts with 25 crispy hash-brown potatoes that we top with roasted peppers, onions and juicy 1 Whisk sirloin steak. It’s all smothered in our own Salsa Verde and topped with a fried egg, and this dinner is magic. EQUIPMENT If you ordered the Carb Conscious version, we sent you cauliflower crumbles instead of the hash browns, reducing the carbs to 22g per serving. In step 3. before cooking 2 Baking Sheets the eggs and without wiping out the pan, add the cauliflower crumbles and sauté Large Skillet over high heat for 3 to 4 minutes. Transfer directly to serving plates. FROM YOUR PANTRY Breakfast for dinner is always fun for the entire family but this one makes a great Olive Oil breakfast for breakfast too!. Salt & Pepper Eggs are a personal choice. We suggest a fried egg in the instructions below, but this 1 Egg Per Serving dish is just as yummy with scrambled eggs, over easy, over medium, poached…you get the idea. 5 MEEZ CONTAINERS Hash Brown Potatoes Grape Tomatoes Health snapshot per serving – 480 Calories, 39g Protein, 17g Fat, 43g Carbs, 14 Smart Peppers & Onions Points Steak Have questions? The dinner hotline is standing by from 5 to 8 pm at 773.916.6339 Salsa Verde INGREDIENTS: Steak, Potato, Grape Tomato, Bell Pepper, Tomatillo, Red Onion, Lime, Cilantro, Coriander, Garlic 1. Get Organized Preheat oven to 425. Spray two baking sheets with cooking spray (you can also lightly spread olive oil or use parchment paper if you prefer).
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Sip-Taste-And-Celebrate.Pdf
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The Ultimate Potato Book
The Ultimate Potato Book Hundreds of Ways to Turn America's Favorite Side Dish into a Meal BRUCE WEINSTEIN & MARK SCARBROUGH TO MARIANNE MACY, the sexiest potato eater in Manhattan Contents Introduction 1 A Potato Primer 3 Ingredients and Equipment 11 Potato Recipes, A to Z 17 Potato Recipes Listed by Type of Potato Used 247 Source Guide 250 Index 253 Acknowledgments 273 About the Author Books by Bruce Weinstein Credits Cover Copyright About the Publisher Introduction Here's the most radical thing we can tell you: The Ultimate Potato Book is a book of main courses. That may not seem like much--until you think about potatoes. They're side dishes, right? Mashed, roasted, fried, whatever. Sometimes they make a main course debut in a soup; usually they're relegated to the edge of the plate. We've decided to put them front and center. The recipes are alphabetized, mostly without the word ªpotatoº in their titles: Lasagna, in other words, not ªPotato Lasagna.º If you thumb through the book, you'll get the hang of how it works. But we'll admit it right up front: some of our cataloguing is idiosyncrat- ic. Provençal Stew, for example. It's a potato/tomato stew with Pernod. Some main courses naturally include potatoes on the side. Steak Frites, for example. But the potatoes aren't really a ªsideº so much as a co-dish, half the whole, integral to the entree. Although we're passionate about potatoes as main courses, you may still want to make them as traditional sides.
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