Pncookbook.Pdf

Total Page:16

File Type:pdf, Size:1020Kb

Pncookbook.Pdf © 2014 Pacic Northern, Inc. Greetings! At Pacific Northern, we believe that diversity and a variety of perspectives lead to better solutions. We’re grateful to have a very cul- turally diverse team. Our love of community is the link that brings us all together, and sharing food is one of our favorite ways to learn about one another. We invite you to spice up your meals with some of these wildly diverse reci- pes, which our team members wanted to share with you. We hope you experiment with our favorites and share the “fruits of your labor” with your friends and family. Mike Wharton EVP & Chief Operating Officer Recipes, in essence, are about relationships. Fond memories of spending time in the kitchen with family and friends and sharing meals together grow to become family traditions, repeated and relived for years to come. Recipes that are close to the heart have personality and history between the lines of ingredients and steps. At PN, we come together through food by sharing our diverse recipes and cultures. Any chance to share a recipe or home- cooked dish with one another is a special occasion that helps our relationships grow. We believe that relationships, among our employees as well as our clients and community, are the foundation of our business, and we cherish the opportunity to build them and make them stronger. For this reason, we’ve put together a handpicked collection of some of our favorite recipes. We hope you enjoy our little bit of sharing, from our kitchen to yours. Let’s get cooking! Johnathan Sanders VP, Creative Design/Business Development Contents BREAKFAST & BRUNCH 9 Oyster Pancakes .......................................28 Mini Shrimp Quiche ..................................28 Breakfast Casserole .................................. 11 Boiled Eggs with Soy Sauce and Olive Oil Egg Tarts .................................................. 11 ..................................................................29 Egg and Tomato Stir Fry ...........................12 Scallion Pancake (Taiwanese Style) ..........29 Quiche Lorraine ........................................12 Fruity Cheese Ball .....................................30 Puzzle Bread .............................................12 Creamy Jalapeño Dip ...............................30 Oat Muffins with Bananas and Walnuts ....13 Spicy Crackers ..........................................31 The Beauty of Brunch........................14 Edith’s Cheese Ball ...................................31 Egg Cupcakes ...........................................16 Fun with Appetizers ..........................32 Beth’s Breakfast Quiche ........................... 17 Chicken Liver Pate ....................................34 Egg and Sausage Casserole ..................... 17 Spinach and Mushroom Pinwheels ...........35 Ham and Cheese Omelet Bake ................18 Schnibbles ................................................35 Blueberry Muffins .....................................18 Char Siu Bao (Barbecue Pork Bun)............36 Country Quiche ........................................19 Sausage Balls ............................................36 Pecan Rolls ...............................................19 Pineapple Walnut Cheese Ball .................37 French Toast Casserole with Caramel Sauce Potato Skins ..............................................37 ..................................................................20 Curry-Spiced Pakoras ...............................38 Chinese Omelets ......................................20 Italian Marinara Sauce ..............................39 Easy Bruschetta ........................................39 APPETIZERS 21 Baked Pork Bun ........................................40 Guacamole ...............................................23 Decker Sisters’ Famous Texas Caviar Dip .23 SOUPS & SALADS 41 Pumpkin Dip .............................................24 Fresh Summer Quinoa Salad ....................43 Hummus Dip .............................................24 Creamy Slow-Cooker Tortellini Soup .......43 Rattlesnake Eggs ......................................24 Potato Soup with Dumplings ....................44 Swedish Rye Bread ...................................25 Chinese Pork and Corn Soup ...................44 Hot Crab Dip ............................................25 Eggplant, Tomato and Mozzarella Salad ..45 Egg Custard ..............................................26 Cranberry Apple Pecan Salad ..................45 Fried Cheese and Marinara Sauce ............26 Cauliflower Soup ......................................46 Cowboy Caviar .........................................27 Jalapeño Corn Salad ................................46 Buffalo Cauliflower Bites ..........................27 Tortellini Salad ..........................................47 Jalapeño Poppers with Bacon ..................72 White Chicken Chili ..................................47 Sweet Potato Pie .......................................72 New England’s BEST Macaroni Salad .......48 Sweet Potato Cakes ..................................73 Chicken Stew ............................................48 Curry Rice ................................................73 Fruity Duck Soup ......................................49 Grilled Brussels Sprouts ...........................74 Cucumber & Tomato Salad.......................49 Jalapeño Cornbread .................................74 Beyond Soup.....................................50 Tomato Basil Soup ....................................52 GRILLING & SMOKING 75 Black Bean Salad ......................................53 Barbecued Baby Back Ribs .......................77 Lentil Soup................................................53 Jalapeno-Lime Tuna Steaks with Grilled Orange Chiffon Dressing .........................54 Avocados ..................................................77 Cucumber Salad .......................................54 Steak Sundays ...................................78 Papaya Soup (Cantonese-Style) ................54 Pittsburgh-Style Steak ..............................79 Cucumber Fish Cake Salad .......................55 Baked Potato ............................................79 Quinoa Salad with Black Beans and Mango Beer Bratwurst with Sauerkraut ...............80 ..................................................................55 Rib-Eye Steak ...........................................81 Macaroni and Ham Salad .........................56 Smoked Barbecue Short Ribs ...................81 Egg Salad, Dad’s Style .............................56 Turkey Frying Tradition .....................82 Ambrosia ..................................................57 Fried Turkey ..............................................83 Diane’s Tortilla Soup ................................57 Smoked Venison Roast .............................86 Fully-Loaded Baked Potato Soup .............58 Smoked Sweet and Sour Shrimp ..............86 Taco Soup .................................................58 Smoked Brisket .........................................87 Smoked Stuffed Salmon ...........................87 VEGETABLES & SIDE DISHES 59 Uyghur Spicy Beef Skewers ......................88 Bacon and Garlic Mashed Potatoes ......... 61 Suavek’s Burgers ......................................88 Baked Asparagus Fries ............................. 61 Fried Rice ..................................................62 MAIN DISHES 93 Zucchini Pancakes .....................................62 Blue Ribbon Chili ......................................95 Mexican Rice ............................................63 Chicken and Broccoli Alfredo ...................95 Candied Sweet Potatoes ..........................63 Taiwanese Braised Pork on Rice ...............96 Grandma Jones’ Asparagus Casserole .....63 Sweet Potato and Kale Pizza .....................96 Potato Yeast Rolls .....................................64 Veal Piccata ...............................................97 Senator Russell’s Sweet Potatoes .............64 Squash & Sausage Skillet .........................97 Baked Avocado Fries ................................65 Green Chili Chicken Tacos ........................98 Southern Biscuits ......................................65 Bacon-Wrapped Chicken .........................98 Fried Potato Pancakes ..............................66 Chicken Chili Quinoa Bake .......................99 Braised Red Cabbage ..............................66 Poor Man’s Casserole ...............................99 Sweet Potato Casserole ...........................67 Chicken Tetrazzini ...................................100 Burgundy Mushrooms ..............................67 Swedish Meatballs ..................................100 Family Traditions ..............................68 Candi’s Chicken Enchiladas .................... 101 Crockpot Italian Green Beans ..................70 Quick Sausage and Red Gravy ............... 101 Pineapple Casserole .................................70 Acapulco Chicken ...................................102 Cheese Grits .............................................70 Sesame Chicken .....................................102 Mexican Zucchini Casserole ..................... 71 Bibimbap ................................................103 Middle Eastern Tabbouleh ....................... 71 Honey Balsamic Chicken Tenders ..........104 DESSERTS 131 Chicken and Rice Casserole ...................104 Caramel Apple Pie Bars .......................... 133 Cabbage Rolls ........................................105 Chocolate-Orange Bundt Cake .............
Recommended publications
  • Asian Journal of Dietetics Vol.2 No.3, 2020
    ISSN2434-2688 Asian Journal of Dietetics Vol.2 No.3 2020 Contents Page Title and authors Special Topic 87 Professional Work and Rewards for Dietitians a History of Dietitians in Japan: No. 1 in a Series Teiji Nakamura Originals 89-96 School Lunch Program Could Control Snacking Habits and Decreased Energy and Lipid Intakes of 11-year-old Students in Jakarta Indri Kartiko Sari , Diah Mulyawati Utari, Sumiko Kamoshita, Shigeru Yamamoto 97-103 Vietnam’s New Food Culture with Textured Soybean Protein Can Save the Earth Ta Thi Ngoc, Ngo Thi Thu Hien, Nguyen Mai Phuong, Truong Thi Thu, Nguyen Huong Giang,Dinh Thi Dieu Hang, Nguyen Thuy Linh, Le Thi Huong, Nguyen Cong Khan, Shigeru Yamamoto 105-111 Factors in Low Prevalence of Child Obesity in Japan Sayako Aoki, Nobuko Sarukura,, Hitomi Takeichi,, Ayami Sano,, Noriko Horita, Yuko Hisatomi, Kenji Kugino, Saiko Shikanai 113-120 Nutritional Assessment Tools in Patients with Pulmonary Tuberculosis: A Cross- Sectional Study Badder Hina Afnan, Sahar Soomro, Saba Mughal, Syed Afnan Omer Ali, Madiha Patel, Nadeem Ahmed 121-127 Effects of Thinly Sliced Meat on Time, Number of Chews, and Food Intake in Elderly People with Tooth Loss Hien Ngo Thi Thu, Ngoc Ta Thi, Yen Ma Ngoc, Phuong Nguyen Mai, Thao Tran Phuong, Thu Truong Thi, Hang Dinh Thi Dieu, Linh Nguyen Thuy, Khan Nguyen Cong Yoshihiro Tanaka, Shigeru Yamamoto 129-134 Analysis of fiber intake and its sources in a year school lunches at a school in Japan Noriko Sumida, Saiko Shikanai, Nobuko Sarukura, Hitomi Takeich, Miho Nunokawa, Nguyen Mai Phuong,
    [Show full text]
  • Complete On-Site Food Service for Your Chapter House How It Works
    Complete On-site Food Service For Your Chapter House How It Works We hire and train cooks to work on-site at your location during times of operation. These cooks are trained in our methods and our menus, and will work with you to fine tune the menu items to fit your chapter’s needs. We receive all deliveries of food on site at your chapter house. All food is made fresh and comes immediately from the oven to the plate or the buffet —there is no transportation time for the food, which allows for the highest quality. In addition to the regular meals, we offer soda (or juice) and salad bar service. A fully stocked salad and sandwich bar with 24 items is available for lunch and dinner. It includes lettuce, assorted vegetables and salad dressing, croutons, cheese, sour cream, and salsa. It also includes deli meats and spreads, allowing members to make sandwiches if they want something different. The soda fountain is available at all times. If your chapter owns a soda fountain, we will assume the costs associated with maintaining it and keeping the stock of CO2. If you do not own a fountain, we will assume the costs of monthly rental, maintenance, and CO2. Lunch: Monday-Friday 11:30am-1:30pm Lunch is served over 2-hour window of time, allowing maximum compatibility with class schedules. Our menus are designed for individual short-order cooking. Members come to lunch when it is convenient for them and choose from menu of about 20 items. The cook receives the order, and then prepares the food according to the customer’s specifications, usually in 5-8 minutes.
    [Show full text]
  • MW Efficacy In
    Journal of International Dental and Medical Research ISSN 1309-100X Database of carboxymethyl lysine in foods http://www.jidmr.com Patricia Budihartanti Liman and et al Database Development of Carboxymethyl Lysine Content in Foods Consumed by Indonesian Women in Two Selected Provinces Patricia Budihartanti Liman1,2,3, Ratna Djuwita4, Rina Agustina1,3,5* 1. Department of Nutrition, Faculty of Medicine, Universitas Indonesia, Jakarta, Indonesia. 2. Department of Nutrition, Faculty of Medicine, Universitas Trisakti, Jakarta, Indonesia. 3. Human Nutrition Research Centre, Indonesian Medical Education and Research Institute (IMERI), Faculty of Medicine, Universitas Indonesia, Jakarta, Indonesia. 4. Department of Epidemiology, Faculty of Public Health, Universitas Indonesia, Depok, Indonesia 5. Southeast Asian Ministers of Education Organization Regional Center for Food and Nutrition (SEAMEO RECFON) – Pusat Kajian Gizi Regional Universitas Indonesia, Jakarta, Indonesia Abstract Advanced glycation end products (AGEs) in foods are increased by heat processing, and high consumption of these compounds could contribute to the pathogenesis of non-communicable disease. Yet, the information on carboxymethyl lysine (CML) content, as a part of AGEs, in dietary intakes with predominantly traditional foods with diverse food processing is lacking. We developed a database of Indonesian foods to facilitate studies involving the assessment of dietary and plasma CML concentration by liquid-chromatography-tandem-mass spectrometry. We estimated dietary CML values of 206 food items from 2-repeated 24-h recalls of 235 Indonesian women with the mean age of 36±8 years old in a cross-sectional study. All foods were listed and grouped according to the Indonesian food composition table, completed for cooking methods, amount of consumptions, and ingredients.
    [Show full text]
  • Jamie's Chicken and Dumplings
    Columbia’s Comfort Recipes Jamie’s Chicken and Dumplings Ingredients Chicken ● 1 whole chicken ● 2-4 stalks celery, diced ● 1 onion ● 2-4 carrots, diced ● 1 pkg fresh poultry herbs ● 3 tbsp butter ● 1-3 tsp chicken bouillon Dumplings (I usually double this recipe) ● 1-1/2 cups flour ● 1/2 tsp baking powder ● 3/4 tsp salt ● 3 tbsp of Crisco shortening ● 1/2 cup of chicken stock, cooled Directions ● In a large stock pot, melt butter and sauté celery, onion and carrots until onions are soft. Add the whole chicken and poultry herbs to the pot. Fill the pot with water until chicken is covered. Stew for 60-90 minutes (the longer you leave it in, the easier it will be to debone). ● Take the chicken out of the pot and set aside to cool. Remove any poultry herb stems from the stock. Add chicken bouillon to the water to flavor (a couple cubes or 1-3 tsps), stir and turn off the burner until you’re ready to make the dumplings. Reserve 1/2 cup of chicken stock (or 1 cup if you double the dumpling recipe) for the dumplings and set aside to cool. ● After cooling the chicken, de-bone the chicken and break up meat. Set chicken meat aside. ● For the dumplings, mix the flour, baking powder and salt in a mixing bowl. Cut the shortening into the flour mixture with a fork until it is the consistency of little peas. Add the cooled chicken stock into the mixture and mix together (I end up kneading with my hands once everything is well combined).
    [Show full text]
  • Catering Menu Organic Fare
    CATERING MENU ORGANIC FARE Anniversaries g Birthdays g Tea Parties g Receptions g Weddings Corporate Events g Special Events g Seminars g Retreats Catering for for all occasions from 6 to 600 guests Chef Liz Gagnon Nature’s Temptations 890 Route 35 Cross River, New York 10518 Telephone: 914-763-5643 32 Prospect Street, Ridgefield, Connecticut 06877 Telephone: 203-438-5443 A Message from Chef Liz C oming to Nature’s Temptations has been an exciting adventure for me. Being part of a community based organic market is a wonderful place to offer clean organic foods. Since 1981, I have, personally, been committed to organic foods. And have since added to that commitment a belief of no GMO ingredients in our foods. Back then, I traveled one hour—one way to a beautiful market on Long Island; where I could purchase a limited variety of organic produce and grocery. I believe I am one of the pioneers in the vision of a world of organic foods. I have been catering since I am 16 years old and after 25 years, I have created a catering menu. The foods and menus are a compilation of my career as a Chef. I have prepared meat and potatoes to vegan entrées as far as the Middle East and home again. I can not possibly include all the foods that I have prepared over the years. Here you will find some of my favorites. When it comes to catering, I believe that every event is a personal one. There is no “plug-in” menus; or cookie-cutter ideas.
    [Show full text]
  • Food Calories Chart
    FOOD CALORIE CHART HOW MANY CALORIES HAVE YOU EATEN? Food Portion Calories Mee Rebus 1 plate 558kcal Mee Siam 1 plate 519kcal Mee Soto 1 bowl 432kcal Mee Goreng 1 plate 660kcal Noodles with Minced Pork & Mushroom (Dry) 1 bowl 511kcal Ban Mian (with egg, meat & vegetables) 1 bowl 475kcal Fried Kway Teow (with cockles) 1 plate 743kcal Hor Fun 1 plate 708kcal Laksa 1 bowl 589kcal Fried Beehoon (plain) 1 plate 252kcal Lor Mee 1 bowl 383kcal Fishball Noodles, Dry 1 bowl 364kcal Fishball Noodles, Soup 1 bowl 330kcal Fish Head Beehoon Soup 1 bowl 666kcal Fish Slice Beehoon Soup 1 bowl 349kcal Fried Hokkien Prawn Mee 1 plate 615kcal Prawn Noodles, Dry 1 bowl 459kcal Prawn Noodles, Soup 1 bowl 293kcal Wanton Noodles, Dry 1 bowl 409kcal Wanton Noodles, Soup 1 bowl 217kcal Kway Chap (with meat, intestine & taupok) 1 bowl 648kcal FOOD CALORIE CHART HOW MANY CALORIES HAVE YOU EATEN? Food Portion Calories Chicken Porridge 1 bowl 214kcal Fish Porridge 1 bowl 261kcal Pork Porridge 1 bowl 362kcal Century Egg Porridge 1 bowl 422kcal Char Siew Rice 1 plate 600kcal Duck Rice 1 plate 706kcal Chicken Rice (with meat) 1 plate 702kcal Fried Rice 1 plate 508kcal Nasi Lemak 1 plate 494kcal Nasi Briyani with Chicken 1 plate 880kcal Fish & Chips 1 serving 848kcal Stingray (with chili sauce; grilled) 1 serving 347kcal Bak Kut Teh 1 bowl 342kcal Herbal Black Chicken Soup 1 bowl 186kcal Tom Yam Seafood Soup 1 bowl 271kcal Pig Organ Soup 1 bowl 158kcal Watercress and Pork Ribs Soup 1 bowl 92kcal Chicken Curry 1 bowl 450kcal Fish Head Curry 1 plate 288kcal FOOD CALORIE
    [Show full text]
  • Depot Podjok
    Side dishes (per 100 gram) Snacks Udang rica € 6,00 Pangsit € 6,50 Shrimp in spicy sauce 6 pieces of fried chicken dumplings Rendang € 3,50 Loempia semarang € 2,50 Tender beef slimmered in coconut oil and chilli sauce Spring rolls filled with chicken and young bamboo depot podjok Smoor € 3,00 Soempia € 2,50 Tender beef slimmered in sweet soya sauce 6 pieces of vegetarian mini springrolls INDONESIAN RESTAURANT Tumis boontjes € 2,50 Loempia ayam € 2,25 Green beans Spring rolls filled with chicken and vegetables & CATERING Sayur lodeh € 2,75 Panada € 2,25 Mixed vegetables in coconut broth Pastry filled with tuna Orak arik € 2,75 Bapao € 2,25 Stir fried vegetables Steamed bun with a sweet filling of chicken or beef Terong balado € 2,75 Lemper € 2,25 Eggplant in spicy sauce Chicken wrapped in a sticky rice roll Atjar djawa € 3,00 Pastei ayam € 2,25 Pickles of cucumber and red onion Pastry filled with chicken and vegetables Risoles ayam € 2,25 Indonesian croquette filled with chicken ragout Side dishes (per portion) Dadar gulung € 2,25 Dadar isi € 8,00 Indonesian pancake with cocos and palmsugar Stuffed omelet with ground beef Spekkoek € 2,25 Nasi kuning extra € 6,00 Dense spicy cake with many layers Nasi djawa extra € 6,00 Drinks Iam Super Juice € 3,00 Nasi goreng extra € 5,00 Various soft drinks € 2,75 Teh botol € 2,00 Bami goreng extra € 5,00 Bintang € 3,50 Catering Heineken € 2,95 Depot Podjok also provides custom catering . White rice extra € 4,00 Wine € 3,50 Please contact us, to make an appointment.
    [Show full text]
  • Food Stall Menu at Hilton
    FOOD STALL MENU AT HILTON WESTERN JAPANESE COLD Prawn & Vegetable Tempura Seafood On Ice IDR 69.900++ Oyster, Cooked Prawn 30/40, Bamboo Clams, Salmon Teriyaki Green Mussels IDR 78.000++ IDR 100.000++ Assorted Teppanyaki* IDR 66.000++ HOT Assorted Sukiyaki* Sirloin AUS* IDR 66.000++ IDR 126.000++ Assorted Teriyaki* Prime Ribs AUS* IDR 66.000++ IDR 138.000++ Ramen Noodle Roast Beef* IDR 54.000++ IDR 66.000++ Sushi Roll Beef Wellington* IDR 61.200++ IDR 75.000++ Sashimi Roast Leg of Lamb IDR 66.000++ IDR 99.900++ (*with Beef, chicken, vegetable, Japanese rice) Chicken/Beef Shawarma IDR 40.000++ SUKI – SUKI Roast Chicken* Choices of Fish Meat Ball or Meatball, IDR 58.800++ Chicken Dumpling, Glass Noodle, Chinese Chicken Cordon Bleu* Cabbage, Baby Pokchoy, Chicken stock and IDR 58.800++ Tomyam, Chilly sc, Green Chilly, Fried Shallot, Lime, Soya Sauce Chicken Escalopine* IDR 58.800++ IDR 78.000++ Tuna and Snapper Coulibiac SUSHI SASHIMI IDR 66.000 ++ Assorted of Sushi Roll (3 varieties) Salmon En Croute Sashimi (Salmon and Tuna) IDR 78.000++ Wasabi Soyu Sauce Pasta Stations Togarashi IDR 66.000++ Pickle Ginger (*with Vegetable, Potatoes and Sauce) IDR 99.900++ All prices are subject to 21% government tax and service charge HILTON BANDUNG | Jl. HOS Tjokroaminoto No. 41-43 BANDUNG, 40171 West Java, Indonesia Tel. +62 22 8606 6888 Fax. +62 22 8606 6999 FOOD STALL MENU AT HILTON CHINESE INDONESIAN Roast Duck Kambing Guling/ekor IDR 70.000++ IDR 5.400.000++ Peking Duck Iga Bakar Asam Pedas IDR 75.000++ IDR 66.000++ Sea Bass Satay Ayam (Nasi teratai
    [Show full text]
  • Fried Prawn and Mackerel Dumplings, Roasted Cashew Nut, Coconut Milk Sauce, Scallions, Fresh Coriander
    JOURNEY THROUGH SUMATRA & JAVA STARTERS BATAGOR – WEST JAVA Fried prawn and mackerel dumplings, roasted cashew nut, coconut milk sauce, scallions, fresh coriander LUMPIA BASAH BANDUNG – WEST JAVA Fresh spring roll filled with sautéed carrot, bean sprouts, jicama, egg and herbs TEMPEH TAHU BACEM - CENTRAL JAVA Fried braised tempeh and tofu, mixed spices and fresh coconut water MAINS NASI GORENG BABI – CHEF’S INSPIRATION Fried rice, pork belly, pork sausage, egg, ginger, red chilli paste, assorted field mushrooms AYAM KAMPUNG BERANTAKAN – CHEF’S INSPIRATION Pan fried free-range chicken topped with crispy garlic slivers, fried curry leaves, shredded oyster mushrooms, red chilli, toasted coconut flakes TERONG BALADO – WEST SUMATRA Fried purple eggplant braised in red chilli, garlic, shallot chilli relish DESSERT KUE KOJO KUKUS SAUS KOPI - SOUTH SUMATRA Steamed pandan leaf and coconut sugar cake served with coffee sauce 600 per couple WEST SUMATRA SOUTH SUMATRA WEST JAVA CENTRAL JAVA Prices are in $HKD. 10% service charge applies JOURNEY THROUGH INDONESIA STARTERS GOHU IKAN TUNA – MALUKU Marinated ternate-style raw tuna with virgin coconut oil, lime, pomelo, toasted kenari nuts BATAGOR – WEST JAVA Fried prawn and mackerel dumplings, roasted cashew nut, coconut milk sauce, scallions, fresh coriander LUMPIA BASAH BANDUNG – WEST JAVA Fresh spring roll filled with sautéed carrot, bean sprout, jicama, egg, herbs MAINS RENDANG DAGING SAPI – WEST SUMATRA Braised beef in mixed West Sumatra spices, coconut milk sauce, sweet potato crisps GULAI UDANG – ACEH, SUMATRA Aceh-style curry with assorted spices, curry leaves, tiger prawn tails OSENG OSENG KACANG PANJANG – CHEF’S INSPIRATION Wok-fried long beans, fresh oyster mushrooms NASI PUTIH Steamed white rice, lemongrass, ginger, Indonesian bay leaves DESSERT KUE COKLAT KACANG METE – CHEF’S INSPIRATION Caramelised cashew nut pie, berries, dark chocolate ganache, caramel ice cream 700 per couple ACEH WEST SUMATRA MALUKU WEST JAVA Prices are in $HKD.
    [Show full text]
  • SM Lunch Menu 2Nd Trimester
    Spring Meadows Lunch Menu – 2nd Trimester (T) 11/27 -- Pizza and Salad (W) 11/28 -- Herbed Fettuccine, Salad, and Garlic Bread (Th) 11/29 -- Arroz con Pollo, Green Beans, and Cornbread (F) 11/30 -- Loaded Potatoes (T) 12/04 -- Red Chili and Cornbread (W) 12/05 -- Noodles Romanoff, Salad, and Roll (Th) 12/06 -- Taco Salad (F) 12/07 -- Sandwich and Tomato Soup (T) 12/11 -- Christmas Dinner with Ham, Potatoes, Green Beans, and a Roll (W) 12/12 -- Spanish Rice and Refried Beans (W) 01/02 -- Pizza and Salad (Th) 01/03 -- Pork Fried Rice and Roll (F) 01/04 -- Broccoli Cheese Rice Casserole (T) 01/08 -- Mac-n-Cheese and Spinach Salad (W) 01/09 -- Red Chili and Cornbread (Th) 01/10 -- Taco Salad (F) 01/11 -- Chicken and Dumplings and Green Beans (T) 01/15 -- Breakfast for Lunch (W) 01/16 -- Black Bean Tortilla Casserole (Th) 01/17 -- Chicken Pot Pie and Roll (F) 01/18 -- Potato Soup and Roll (T) 01/22 -- Swedish Meatballs, Salad, and Roll (W) 01/23 -- Spanish Rice and Refried Beans (Th) 01/24 -- Baked Ziti, Salad, and Garlic Bread (F) 01/25 -- Make Your Own Sack Lunch (T) 01/29 -- Herbed Fettuccine, Salad, and Garlic Bread (W) 01/30 -- Broccoli Cheese Soup (Th) 01/31 -- Chicken Tetrazzini and Roll (F) 02/01 -- Sloppy Joes and Coleslaw (T) 02/05 -- Rigatoni with Spinach and Garlic Bread (W) 02/06 -- Broccoli Cheese Rice Casserole (Th) 02/07 -- Arroz con Pollo, Green Beans, and Cornbread (F) 02/08 -- Loaded Potatoes (T) 02/12 -- Mac-n-Cheese and Spinach Salad (W) 02/13 -- Beans and Cornbread (Th) 02/14 -- Spaghetti with Meatballs, Salad, and Garlic Bread (F) 02/15 -- White Chicken Chili and Roll (T) 02/19 -- Noodles Romanoff, Salad, and Roll (W) 02/20 -- Meatball Subs (Th) 02/21 -- Pork Fried Rice and Roll (F) 02/22 -- Sandwich and Tomato Soup (T) 02/26 -- Breakfast for Lunch (W) 02/27 -- Beans and Franks (Th) 02/28 -- Swedish Meatballs, Salad, and Roll (F) 03/01 -- Tortilla Soup .
    [Show full text]
  • Chicken and Dumplings Recipe
    chicken and dumplings ingredients: 2 pounds bone-in, skin-on chicken breasts olive oil (for browning) 4 carrots, peeled & chopped 2 yellow onions, diced 4 stalks celery, chopped 2 Tablespoons fresh thyme 3 cloves fresh garlic, minced 2 dried bay leaves 2 cubes chicken bouillon 1/4 teaspoon poultry seasoning heaping 1/4 teaspoon onion powder heaping 1/4 teaspoon garlic powder 1/2 teaspoon salt + pepper 2 3/4 cup flour 1 tablespoon baking powder 1/2 teaspoon baking soda 6 tablespoons melted butter 1 cup buttermilk 2 tablespoons, chopped flat leaf parsley directions: heat olive oil in a large pot or dutch oven over medium-high heat. generously season both sides of the chicken breasts with salt and pepper. place chicken, into hot oil and let brown for 3 - 5 minutes on each side. remove chicken onto a plate, lined with paper towels. add onions, garlic, celery, carrots, and thyme to the pot. stir with a wooden spoon to help loosen the chicken drippings. cook until vegetables begin to soften slightly. add 10 cups water to the pot, bay leaves, and whole breasts (do not remove meat). with burner on medium-low, cook for 20 - 30 minutes or until chicken is cooked through. remove the bay leaves and let chicken rest on a plate, lined with paper towels. once cooled, remove the skin and pull chicken into bite-sized pieces. return pulled chicken to the pot. add seasonings: chicken bouillon, onion + garlic powders, poultry seasoning, and salt + pepper. stir. measure 3/4 cup flour, into a small bowl.
    [Show full text]
  • Seafood Sides Just Bite Mains Desserts
    JUST BITE Chicken Fried Noodle 87,654 Sup Buntut & Goreng 231,123 DESSERTS Indonesian style fried noodle with chicken Choice of fried or stewed beef oxtail served with rice, Basket Of Deep-fried Asian Goodies (P) 87,654 and vegetables, oyster sauce and soya sauce potato, carrot, slice lime, emping and sambal hijau Coconut Ice Cream Coup 67,890 Deep fried spring roll, pork wonton, fried dumpling, Assorted scoop of ice cream, served in on coconut Pork Noodle Soup (P) 87,654 Babi Gulung (P) (N) 123,456 samosa, fried cassava, stuffed tofu and fried banana Wonton noodle with char siu pork, pork belly, Crispy skin pork roulade, with Balinese spice Chili Brownie 67,890 Mixed BBQ Plater (P) 178,871 pork wonton, bok choy, chili pickles and abon ayam and young jack fruit salad Spicy chocolate brownie with vanilla ice cream on top Roasted duck, crispy pork belly, char siew pork 165,432 Butter Chicken & Potato Masala (N) Vanilla Pannacota 67,890 and chicken soy SEAFOOD Slow cooked chicken with potato, tomato gravy, Dairy pannacota with strawberries and vanilla sauce Chicken Tikka 67,890 tandoori sauce and kadai sauce Ikan Goreng / Bakar (N) 154,321 Crispy fried fish served with mango salad Earl Grey Pannacota 67,890 Grilled chicken served with flatbread, cucumber raita, Nasi Babi (P) (N) 87,654 chat masala vegetables and sambrot sauce / Jimbaran style grilled fish Dimah earl grey pannacota with chocolate ice cream Balinese style mix rice with babi kecap, lawar, served with lalapan, sambal matah and chili soya and black sticky rice tuille Deep-fried
    [Show full text]