Salad Add-Ons Dressings
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Catering Menu BREAKFAST BREAKFAST
PENNSYLVANIA CONVENTION CENTER Catering Menu BREAKFAST BREAKFAST Continental All breakfasts include freshly brewed coffee, decaf, hot tea and fruit juice. Orders with less than 15 guests will be subject to a $200 service fee. All services are provided on a high grade disposable ware. Rise and Shine Morning Glory Fresh Baked Bagels with Cream Cheese, House Made Muffins and Fresh Baked Scones Butter and Jellies with Yorkshire Cream $13.00 $17. 25 Morning Dew Ben Franklin Starter Fresh Sliced Fruit, Honey Yogurt Dip and Kind Bars Fresh Sliced Fruit, Breakfast Breads and $14.00 Fresh Baked Bagels with Cream Cheese, Broad Street Butter and Jellies Whole Fruit, Breakfast Breads and $23.00 Chef Selected Danish Jump Start $15.00 Fresh Baked Bagels with Cream Cheese, Daybreak Butter and Jellies, House Made Mini Muffins, Assorted Donuts and House Made Muffins Chef Selected Danish, Whole Fruit and Kind Bars $15.00 $23.25 Hot Buffet All breakfasts include freshly brewed coffee, decaf, hot tea and fruit juice. Orders with less than 15 guests will be subject to a $200 service fee. All services are provided on a high grade disposable ware. The Terminal $30.00 Scrambled Eggs, Apple Wood Smoked Bacon, Pork Sausage Links, Home Fried Potatoes, Sliced Seasonal Fruit, Fresh Baked Bagels with Cream Cheese, Butter and Jellies, and House Made Muffins * Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of foodborne illness. Prices subject to additional fees and taxes. PENNSYLVANIA CONVENTION CENTER CATERING MENU 3 BREAKFAST Buffet Enhancements Enhancements require a minimum of 15 guests. -
Panzanella Salad
Panzanella Salad Scan Code To Watch Video! Recipe by: Laura Vitale 1) Preheat a non stick grill pan over medium high heat, drizzle both sides of the Serves 6 bread with a little oil and grill it for a few minutes on each side or until it develops Prep Time: minutes grill marks and its nice and crusty. Cook Time: minutes 2) As soon as it comes out of the oven, rub Ingredients the garlic clove all over it and then cut the __4 Slices of Stale Crusty Italian Bread, bread in one inch pieces, set aside. preferably from a ciabatta loaf __1 Red Bell Pepper, seeded and cut into 1 3) In a large bowl, add all your chopped inch pieces veggies, the grilled bread chunks, oregano, __1 Cucumber, peeled, seeded and cut into 1 and basil, season everything with salt and pepper and drizzle over the inch pieces oil and vinegar. __1 Small Red Onion, peeled and cut into 1 inch pieces 4) Toss everything together well to make sure the oil and vinegar is __4 Ripe Tomatoes, quartered coating the veggies and the bread nicely. __1 Clove of Garlic, peeled but not chopped __4 Tbsp of Extra Virgin Olive Oil 5) You can serve it right away but let it sit in the fridge for about an hour __2 Tbsp of Balsamic Vinegar before you serve it so that all the flavors can penetrate the bread. __Salt and Pepper, to taste __Pinch of Dried Oregano __About ½ cup of Fresh Basil Leaves Visit www.LauraintheKitchen.com for lots more delicious recipes, and don't forget to subscribe!. -
5 a Day Month Recipes
Fruit and Veggie Recipes Out of This Whirled Shake Preparation Time: 5 minutes Makes 2 servings (½ cup fruit per person) ½ banana, peeled and sliced 1 cup unsweetened frozen berries (strawberries, blueberries, and/or blackberries) ½ cup low fat (1%) milk or soft tofu ½ cup 100% orange juice • Place all ingredients in a blender container. Cover tightly. • Blend until smooth. If mixture is too thick, add ½ cup cold water and blend again. • Pour into 2 glasses and serve. Nutrients per serving made with low fat milk and blueberries: 120 calories, 1g fat, 0g saturated fat, 0g trans fat, 5mg cholesterol, 40mg sodium, 26g carbohydrate, 3g dietary fiber, 3g protein. Diabetic Exchanges: 2 fruit. This set of recipes was originally developed by the Network for a Healthy California and has been adapted by the New Hampshire Fruit and Vegetable Program in collaboration with the Centers for Disease Control and Prevention (CDC) to meet the Fruits & Veggies—More Matters® recipe criteria. NH DHHS y DPHS y Fruit and Vegetable Program y 603-271-4830 y www.dhhs.nh.gov/DHHS/NHP/fruitsandveggies y Jan 2008 y Page 1 of 10 Oprah’s Outtasight Salad Makes 4 servings (½ cup fruits and vegetables per person) Preparation Time: 20 minutes Salad 2 cups salad greens of your choice 1 cup chopped vegetables of your choice (tomatoes, cucumbers, carrots, green beans) 1 cup fresh orange segments or canned* pineapple chunks, drained (canned fruit packed in 100% fruit juice) ¼ cup Dynamite Dressing 2 tablespoons raisins or dried cranberries 2 tablespoons chopped nuts, any kind *canned fruit packed in 100% fruit juice. -
Download Our Full Dining Room Menu Here
CORNISH PASTY CO. SIGNATURE PASTIES PREMIUM PASTIES VEGAN & VEGETARIAN PASTIES Vegan Pasty Specials $13 The Oggie (The Traditional Pasty) $11 Carne Adovada $14 Two varieties of rotating vegan pasty selections. Please ask your Steak, potato, onion, and rutabaga (swede) with a side of red New Mexican style pork red chili stew, Mexican rice, hatch server for today’s creations. wine gravy or ketchup. chili, and cheddar with sides of sour cream and salsa. Vegan Oggie $12 Part baked to finish at home $9 The Chicken Greek $13 Portobello, potatoes, rutabaga and onions. Served with a side of (all of our pasties are available part baked at their regular price) Chicken breast, spinach, fresh mozzarella, feta, sun-dried ketchup or HP sauce. tomato, kalamata olive, artichoke and garlic. Served with a side Vegan Cubano $12.50 Porky $13 of tahini or tzatziki. House mojo jackfruit, vegan ham, vegan cheese, dill pickles Pork, potato, apple, onion, and sage with a side of red wine and yellow mustard. Served with spicy mustard or extra yellow gravy. Chicken Tikka Masala (Red Curry) $13 mustard. Marinated chicken breast, tikka masala sauce, green bell pepper Lamb and Mint $14 and potato. Choice of minted-yogurt or tahini. Vegan Pot Pie $13 Lamb, potato, rutabaga, onion, and fresh mint with a side of red Portobello mushrooms, carrots, red potatoes, green beans, celery wine gravy. Lamb Vindaloo $14 and onion in a vegan rosemary gravy. Lamb and potato in a spicy vindaloo sauce. Choice of minted- Vegan Guinness Stew $13.50 Bangers and Mash $13 yogurt or tahini sauce. -
Salads, Vegetables, and Desserts
Salads, Vegetables, and Desserts Tips for Preparing Vegetables Canned Veggies: • Drain off liquid, unless going in a stew or soup. Season with small amount of chicken, beef or ham base or bouillon. • Season with onions sautéed in fat-free Italian dressing in iron skillet, and add veggies. • Use small amount of brown sugar or orange or pineapple juice in carrots. • Season with salsa, mushrooms or wine. Frozen Veggies: • Steam with low sodium Greek or Cajun seasoning. • Sauté Brussels sprouts in iron skillet with small amount of low sodium liquid seasoning (for example Dale’s seasoning) or low salt seasoning and small amount water. • Keep small amount of broccoli or cauliflower thawed and add to salad. Also works well with English peas. • Toss most frozen veggies into any casserole, stew or soup. • Cook spinach, drain, add small amount of low sodium liquid seasoning, low-fat Velveeta-type of cheese and bread crumbs. Fresh Veggies: • Cook many veggies on the grill outside or use an indoor grill. You can grill several different types of vegetables such as onions, peppers, sweet potatoes, eggplants, yellow and zucchini squash, halved Brussels sprouts, tomatoes, mushrooms, broccoli or carrots. If making kabobs for the grill, some firmer vegetables, such as carrots and Brussels sprouts, may need to be precooked slightly softer texture. • Steam in microwave with few drops of water and use low sodium seasoning. Cover well to cook. Make extra to use in salads later. • Broil tomatoes, broccoli, cabbage quarters, onion, peppers and squash in oven with fat-free Italian dressing. Cut through thickest part of the vegetable so all will be ready at same time. -
Guacamoles Botanas Sides Salsas Ceviches
GUACAMOLES BOTANAS single 11.5 pair 15.5 trio 17.5 corn masa quesadillas 12.5 rock shrimp w/chipotle 14.5 mexican cheese, corn, beer battered rock shrimp, tradicional poblano, zucchini, tomatillo bibb lettuce, jícama, cucumber, tomatillo pico de gallo, jalapeño, salsa, crema fresca tomatillo salsa garlic, key lime, cilantro mahi-mahi taquitos 12.5 queso fundido 12.5 asparagus crispy tortilla, mahi-mahi baked mexican cheese, corn tortillas, tomatillo pico de gallo, chipotle tinga, lettuce, pico choice of wild mushrooms, rajas, grilled asparagus, corn, de gallo, avocado, salsa roja chorizo or smoked brisket serrano, queso fresco mini mexican-style hot dogs 12.5 flautas 12.5 bacon-wrapped dogs, jalapeño crispy tortilla, green chicken granada pico de gallo relish, secret sauce tinga, black bean hash, cabbage, tomatillo pico, pomegranate, pico de gallo, tomatillo salsa, habanero, queso fresco, mint crema fresca, cotija cheese mango four tacos of the same type per order with homemade corn tortillas or pico de gallo, jícama, chipotle TACOS substitute tortillas for bibb lettuce toreado espada 17.5 carnitas de puerco 16.5 tomatillo pico de gallo, blackened swordfish, chile de braised pork, onion, cilantro, serrano, garlic, oregano árbol aioli, cabbage-jalapeño slaw peanuts, coleslaw, chile de árbol estilo baja 17.5 barbacoa 16.5 beer battered mahi-mahi, braised pork, onion, cilantro, salsa chipotle aioli, mexican coleslaw verde, watermelon radish slaw CEVICHES carne 16.5 brisket 16.5 rosemary marinated skirt steak, smoked brisket, crispy turnip, -
D1.1. National Country Specific Documented Traditonal
BaSeFood D1.1 : National traditional foods documented files BaSeFood (G.A. n° 227118) Sustainable exploitation of bioactive components from the Black Sea Area traditional foods D 1.1 – National country specific documented traditional foods files Overall compilation: Hellenic Health Foundation Due date of deliverable: [November 2009] Actual submission date (first draft): [December 2009] Final submission date: [September 2010] Start date of project: 1 April 2009 Duration: 36 months Organisation name of lead contractor for this deliverable: [HHF, P03] Dissemination level: PU 1 BaSeFood D1.1 : National traditional foods documented files Overall D1.1 compiler: Effie Vasilopoulou Dept. of Hygiene, Epidemiology and Medical Statisics, University of Athens Medical School and HHF Collaborator Authors : Effie Vasilopoulou, Antonia Trichopoulou Hellenic Health Foundation (HHF), Greece K. S. Fedosova, V. V. Yashkina, L. V. Kapreliants, S. N. Fedosov Odessa National Academy of Food Technologies (ONAFT), Ukraine Mariia Mudryk, Nadiya Boyko Uzhhorod National University (UZHNU), Ukraine Dmitry Karpenko Moscow State University of Food Productions (MSUFP), Russian Federation Carmen Costea, Alexandru Stroia, Codrin Chiru Bucharest University of Economics (ASE), Romania Zaza Kilasonia Biological Farming Association (ELKANA), Georgia Iordanka Alexieva University of Food Technologies (UFT), Bulgaria Bike Kocaoglu, Osman Hayran T C Yeditepe University (YEDITEPE), Turkey BaSeFood Co-ordinator: Filippo D’ Antuono, University of Bologna - UNIBO Work package 1 Leader: -
Dinner Menu.Pdf
STARTERS BURRITOS + BOWLS WHOLE WHEAT CHIPS AVAILABLE (+1) ALL SERVED IN FLOUR TORTILLA. WHOLE WHEAT TORTILLA (+1) OR BROWN RICE (+50¢) AVAILABLE FRESH GUACAMOLE & CHIPS MP ENCHILADA STLYE WITH GREEN SAUCE & MELTED JACK CHEESE +$2 OLD WORLD ORANGE HABANERO LUMP CRAB PULLED BBQ PORK MAKE ANY BURRITO INTO A BOWL, OVER LETTUCE & LIME RICE TRIO OF SALSAS 6.75 WEST COAST BURRITO 9.75 served with corn tortilla chips, mango salsa, pico de gallo & salsa verde CLASSIC BURRITOS 8.95 refried pinto beans, lime rice, blend of mexican grilled chicken, portobello mushroom, sautéed TRADITIONAL NACHOS 10.95 cheeses, sour cream, guacamole, & pico de gallo peppers and onions, gorgonzola cheese, lime rice, jack cheese, salsa verde, lettuce, pico de gallo, jalapeño, guacamole & sour cream pico de gallo & citrus soy vinaigrette TEQUILA GRILL GRILLED OR CRISPY CHICKEN 9.50 Ask your server about our GLUTEN FREE menu ADD GROUND BEEF OR PULLED PORK +2 CRISPY FISH BURRITO 9.95 ADD STEAK OR CHICKEN +2 GRILLED OR CRISPY SHRIMP, lightly fried cod fish filet, shaved cabbage, a blend BEEF, CARNITAS, OR VEGGIES 9.75 of mexican cheeses, mango salsa & cilantro aioli ALL SERVED WITH PICO DE GALLO & SOUR CREAM. GRINGO NACHOS 13.95 our traditional nachos with ground beef, russian aioli & pickle chips GRILLED STEAK 9.95 *ANYTIME EGG BURRITO 8.50 WHOLE WHEAT SHELL AVAILABLE (+1) SIDE OF GUACAMOLE (+2) scrambled eggs, avocado, tater tots, pico de gallo, LUMP CRAB SALSA 12.95 PINEAPPLE & PORK 10.95 FAJITA BURRITO 10.25 jack cheese, & chipotle aioli slow cooked pork with citrus -
Marco Pierre White
WWW.MPWRESTAURANTS.COM MARCO PIERRE WHITE CHRISTMAS & NEW YEAR 2015 MARCO PIERRE WHITE Whether you’re looking to add a touch of glamour to your Christmas party or just a festive evening out, you’re guaranteed to experience a White Christmas at Marco Pierre White Steakhouse Bar & Grill Bristol. You can enjoy festive lunch or dinner with us throughout December or celebrate Christmas Day, or New Year’s Eve. For all Christmas party bookings, enquiries or questions contact our Christmas co-ordinator on t: 01934 834 343 option 1 or [email protected] Christmas Fayre Lunch STARTERS Roast Cauliflower Soup with Cheddar Cheese Crouton and Smoked Paprika Oil (V) Smoked Salmon Terrine with Horseradish, Dill and Pickled Cucumber Beetroot Carpaccio with Crumbled Goat’s Cheese and Walnut Infused Oil (V) MAIN COURSES Smoked Trout Kedgeree, Pan Fried Trout on Spiced Rice with Soft Poached Egg and Coriander Chutney Roast Turkey, Cranberry Stuffing, Roast Potatoes, Seasonal Vegetables, Red Wine and Pan Juice Caramelised Red Onion and Thyme Tart Tian, Watercress and Parmesan Salad (V) 10oz Rib Eye Steak with Hand Cut Chips, Beer Battered Onion Rings and Garlic and Thyme Roast Tomato (£5.00 supplement per person) DESSERTS Christmas Pudding with Brandy Butter Dark Chocolate Tart with Orange Crisps and Cointreau Cream Sticky Toffee Pudding, Vanilla Ice-Cream and Salted Caramel Sauce TO FINISH Coffee and Petit Four £21.50 PP SET MENU / AVAILABLE FROM 28TH NOV - 23RD DEC Christmas Fayre Dinner STARTERS Roast Cauliflower Soup with Cheddar Cheese Crouton and -
Salade Nicoise
SALADE NICOISE SERVES 4 12 ounces marble potatoes 1 sprig thyme 1 head garlic, split Salt and freshly ground white pepper 12 ounces haricots verts, ends trimmed, cut in half 2 heads mesclun lettuce, core removed 4 hard-boiled eggs, quartered PLACE THE POTATOES, THYME, AND GARLIC in a pot of salted water and bring to a boil. 1 7-ounce can or jar of good-quality tuna Reduce to a simmer and cook the potatoes until tender, about 20-25 minutes, then remove the pot packed in oil, drained from the heat and chill the potatoes in the cooking liquid. Once cool, strain the liquid and halve the 1 cup cherry tomatoes, halved potatoes, set aside. 1/3 cup pitted black olives, halved 16-20 white anchovy filets In the cleaned pot, bring to a boil about 5 cups of heavily salted water, and add the haricots verts. Cook for 4 minutes, then transfer to an ice water bath to stop the cooking process. Drain ¼ cup chopped chives and set aside. FOR THE VINAIGRETTE: To prepare the vinaigrette, whisk together the red wine vinegar, mustard and garlic, then stream in 3 T red wine vinegar the olive oil. Season with salt and white pepper to taste. ½ tsp. Dijon mustard To serve, dress the mesclun leaves with the vinaigrette, then lay them out amongst the 4 plates. Top ½ clove garlic, finely grated or chopped each salad with the potatoes, haricots verts, hard-boiled egg, chunks of tuna, cherry tomatoes, olives, ½ cup extra virgin olive oil and anchovies. Drizzle the salad with more of the dressing, then sprinkle the chopped chives all over Salt and freshly ground white pepper the top. -
The Ultimate Yorkshire Wensleydale Cheese Experience 3 Courses £16.95
Any Two Courses £12.95 or Any Three Courses £16.95 per person (Monday – Saturday includes main menu and specials board) Signature dishes highlighted with this symbol are unique to Calvert’s Restaurant; they are made to our own recipes using our award-winning cheeses. The Ultimate Yorkshire Wensleydale Cheese Experience 3 Courses £16.95 To Start: Black Sheep Ale-Battered Yorkshire Wensleydale Cheese (V) Yorkshire Wensleydale cheese in a crisp Black Sheep Ale batter, served with mixed leaves and home-made chutney . Main Course: Wensleydale Chicken (GF available – please ask) A pan-fried chicken breast, served on a crisp potato and smoked bacon rosti, finished with either a Wensleydale Blue cheese sauce or Oak Smoked Cheddar and leek sauce, served with seasonal vegetables. To Finish: Our Famous Yorkshire Wensleydale & Ginger Cheesecake A rich cheesecake made with our Yorkshire Wensleydale & Ginger cheese, served with fresh cream. Starters & Small Plates Home-made Soup Platter (V & GF available - please ask) £4.95 A hearty bowl of our delicious home-made soup served with a freshly baked Yorkshire Wensleydale & Red Leicester cheese scone and Yorkshire Wensleydale cheese to crumble on top. See our Specials Board for today’s selection. Yorkshire Rarebit (V) £5.25 Yorkshire Wensleydale, Yorkshire Cheddar and Red Leicester cheese, mixed with Black Sheep Ale, cream and our secret seasoning, served melted on a toasted ciabatta, with a tomato relish and dressed salad leaves. Why not add an additional topping? Choose from crispy bacon & black pudding, chorizo & roasted red peppers or tomato with red onion & basil. Additional toppings 75p Macaroni Cheese (V) £5.75 Baked macaroni in a rich Yorkshire Wensleydale, Yorkshire Cheddar and Red Leicester cheese sauce. -
Bethel Park Elementary School Lunch Menu "Cookin' up
What'sMenu Chef Metz is Bethel Park Elementary School Lunch Menu "Cookin' Up ......." Yogurt & FEBRUARY 2013 Strawberries CHANCE TO WIN "FREE" PENGUIN TICKETS JUST BUY LUNCH! DRAWING 3/1/13 Mmmmmmm Good! Monday Tuesday Wednesday Thursday Friday 4-Feb#REF! 5-Feb#REF! 6-Feb#REF! 7-Feb#REF! 8-Feb#REF! What is a Meal? NACHO'S w/Cheese, Meat Popcorn Chicken w/WG Roll Hot Turkey Sandwich Toasted American Pepperoni or Cheese Pizza You must choose at least 3 of 5 components available for Hot Baked Italian Hoagie w/gravy Cheese Sandwich the school lunch price. Meat Pancakes with Sausage EVERY TUESDAY IS LUCKY TRAY DAY STUFFED CRUST PIZZA$2.55 Hot Dog in a Bun Roasted Chicken w/Soft Pret Rods or meat alternate, choice of CHICKEN PATTIE ON BUN CHICKEN PATTIE ON BUN CHICKEN PATTIE ON BUN CHICKEN PATTIE ON BUN CHICKEN PATTIE ON BUN vegetable, choice of fruit, Featured Veggies: Featured Veggies: Featured Veggies: Featured Veggies: Featured Veggies: grain/ bread and choice of Green Beans Steamed Carrots Mashed Potatoes Tomato Soup Baked Sweet Potato milk (1% White, Fat Free Chocolate, Fat Free White, Fresh Cucumber Slices Tater Tot Potatoes Tiny Tree Tops Broccoli Refried Beans Romaine Salad Fat Free Vanilla, Fat Free Choice of Fruit Choice of Fruit Choice of Fruit Choice of Fruit Choice of Fruit Strawberry). Choice of Milk Choice of Milk Choice of Milk Choice of Milk Choice of Milk A minimum of 1/2 cup Choice serving of fruit or a Weekly Featured Salad and Wrap GARDEN SALAD FEATURED DAILY TRY A DELI TURKEY & CHEESE GOLDFISH SANDWICH minimum of a 1/2