RECIPE CARD DEC.Indd

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seasonal recipe card December is the season for... Brussels sprouts Brussels sprout bubble and squeak Did you know? • The equivalent of 3,240 football pitches of Brussels • Brussels sprouts are named after the capital city sprouts are grown in the UK. of Belgium where it is believed they were first grown • There’s more vitamin C in Brussels sprouts than in back in the 16th century. an orange. • The heaviest ever Brussels sprout was grown in • They belong to the cabbage family and are related October 1992 and weighed 8.3kg to broccoli, cauliflower and kale. Ingredients Method • 4 tbsp butter 1. Wash your hands. • 1 small onion, cut into small pieces 2. In a large frying pan melt the butter, add the chopped onion – you can get an • Leftover mashed potato adult to help with the chopping – and fry gently for 3 minutes or until soft. • Leftover Brussels sprouts, 3. Turn the heat up slightly and add the mashed potato and vegetables. cut into small pieces If you don’t have left over mash then it’s easy to just ask an adult to boil some potatoes and mash it from fresh. • Any other leftover vegetables such as cabbage, swede, carrots, 4. Add the fried bacon. This can be leftovers or the bacon can be fried peas, cut into small pieces separately before you start cooking the bubble and squeak. • Salt and pepper 5. Fry for 10 minutes turning the ingredients over in the pan a few times to Fried bacon pieces ensure everything is thoroughly reheated. Keep cooking until the outside • edges are brown but not burnt. Ask an adult if you are not sure if it is cooked. 6. Press the mixture on to the bottom of the pan with a spatula so it is flat and leave to cook for 1 minute. Then get a grown up to help you flip it over then cook the other side for 1 minute. 7. Serve Text copyright NFU 2013. Illustrations and Farmer Tim logo copyright Lerwill Entertainment LLP 2013 Visit www.farmertim.com for more fun and games.

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BB0085 COVID Bubble and Squeak Recipe.Indd
Bubble and squeak 4 portions Ingredients Method Cold mashed potato - 500g 1. Preheat the oven to gas 5/190c/170c fan, and line a baking Brussel sprouts or tray with grease proof paper leftover cabbage, roughly 2. Mash the potato and cabbage/sprouts together with the chopped - 250g black pepper Plain fl our - 25g 3. Place the fl our on a plate Black pepper - Pinch 4. Shape the potato/veg mix into rounds and dust them in the fl our, carefully shaking off any excess fl our 5. Place on a lined baking tray and bake till hot all the way through, and the outside is slightly crispy Chefs Tips 1. No grease proof paper? Grease the tray with minimal butter, sprinkle on fl our and tip off excess 2. These are a great lunch on a Monday following a Sunday dinner using left over vegetables, whilst this recipe traditionally states cabbage or sprouts, any vegetables can be incorporated 3. Don’t want messy hands? Use a fl oured ice cream scoop instead of shaping into patties Fact One of the fi rst references to bubble and squeak is in the mid-18th century. Bubble and squeak recipes used to contain boiled beef however the meat seems to have disappeared from recipes around the same time as the second world war when bubble and squeak became potato based instead. Please note: No allergens are displayed on this recipe as allergens may vary between Busy Bees nominated suppliers, and external suppliers such as supermarkets. As this recipe may be used internally and externally, please check allergens carefully from any supplier produce is purchased from..
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Mendy's Rock Center Color
GLATT KOSHER GLATT KOSHER GLATT KOSHER feller Plaza • Concourse Level 30 Rockefeller Plaza • Concourse Level 30 Rockefeller Plaza • Concou 212 · 262 ·9600 212 · 262 · 96 0 0 212 · 262 ·9600 SANDWICHES SANDWICHES SANDWICHES iches come with coleslaw and pickle all sandwiches come with coleslaw and pickle all sandwiches come with coleslaw a Salads Sides Salads Sides . .$2.25 Cole Slaw . .$2.25 Frankfurter . .$2.25 Cole Slaw . .$2.25 Frankfurter . .$2.25 Cole Slaw . .$2.75 Potato Salad . .$2.25 Potato Knish . .$2.75 Potato Salad . .$2.25 Potato Knish . .$2.75 Potato Salad . .$2.25 Cucumber Salad . .$2.50 Square Knish . .$2.25 Cucumber Salad . .$2.50 Square Knish . .$2.25 Cucumber S . .$2.75 Israeli Salad . .$2.95 Kasha Knish . .$2.75 Israeli Salad . .$2.95 Kasha Knish . .$2.75 Israeli Salad . .$2.75 Garden Salad . .$3.95 Spinach Knish . .$2.75 Garden Salad . .$3.95 Spinach Knish . .$2.75 Garden Sala Soups SMALL LARGE Soups SMALL LARGE Soups oodle . 3.99 . 5.50 Old Fashion Chicken Noodle . 3.99 . 5.50 Old Fashion Chicken Noodle . atzoh Ball . 4.45 . 5.95 Old Fashion Chicken Matzoh Ball . 4.45 . 5.95 Old Fashion Chicken Matzoh Ball . 3.99 . 5.50 Our Famed Split Pea . 3.99 . 5.50 Our Famed Split Pea . 3.99 . 5.50 Mushroom Barley . 3.99 . 5.50 Mushroom Barley . 3.99 . 5.50 Chicken Gumbo . 3.99 . 5.50 Chicken Gumbo . Mendy’s Specials Mendy’s Specials Mendy’s Specials . 9.99 Any Two Meat Combo . 9.99 Any Two Meat Combo . .$8.49 Soup & Half Sandwich .
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Toulouse Sausages with Mash & Sage Onion Gravy
Toulouse Sausages with Mash & Sage Onion Gravy 2P 4P P 2 tbs 4 tbs olive oil 2 4 red onions, sliced into rings* 250 ml 500 ml vegetable stock* 1 small handful 2 small handfuls sage, leaves separated P 70 ml 140 ml white wine (or vegetable stock) 400 g 800 g potatoes, peeled & chopped P 30 ml 60 ml milk Energy 2680 Kj P 1 tbs 2 tbs butter Protein 33.3 g 6 12 Toulouse sausages Fat, total 32.3 g 100 g 200 g baby spinach -saturated 13.2 g *may feature in another one of your recipes Carbohydrate 46 g -sugars 12.1 g Make sure you read through the method first so that you know what’s coming up and can serve everything all at once. For the gravy Start by heating the olive oil in a medium sized pan over a medium heat. Add the sliced red onions and cook gently for 5 minutes, if the pan is too hot the onions will break down too quickly. We want them to caramelise, not burn. Dissolve every 5g of vegetable stock into 500ml of boiling water (10g : 1L). This means you may end up with more than you need. Use the remainder at your own discretion. Once the onions have softened and have begun to caramelise add the sage leaves and cook for a further minute, then add the white wine (you can substitute with some of the excess vegetable stock if you wish), reduce the gravy down to half and then add the vegetable stock.
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Adapted from the Book the GEFILTE MANIFESTO by Jeffrey Yoskowitz & Liz Alpern. Copyright © 2016 by Gefilte Manifesto LLC. R
ROASTED GARLIC POTATO KNISH Makes about 30 small knishes Dough: 3 cups flour, plus another ¼ cup more for rolling out dough 1 tsp sugar 2 tsp salt ½ cup vegetable oil 1 cup lukewarm water Mashed Potato Filling: 2 heads of garlic 3 pounds Yukon Gold potatoes, peeled and cubed 4 large onions, peeled and sliced thinly 1 cup schmaltz or oil 1 tsp pepper 4-8 tsp salt Alternative Filling Ideas: (optional) Cooked kasha with sauteed onions Farmers cheese plus fruit preserves Potatoes plus sauteed kitchen scraps (rainbow chard leaves and stems, herbs) Other root vegetables (parsnip, sweet potato, carrot) 1. Preheat oven to 400 degrees. Wrap whole heads of garlic in foil and place in oven. Let cook until completely soft, about 30 minutes. 2. To make the dough: In a medium bowl, stir together the flour, sugar, and salt. Pour in the oil and lukewarm water and knead lightly until a sticky dough is formed. Set aside, covered, for at least 1 hour while you prepare the filling. 3. Meanwhile, sauté onions in schmaltz or oil until sweet and caramelized, about 20 minutes. Meanwhile, in a large pot of salted water, boil potatoes in salted water. Start with cold water, and boil until tender. Drain potatoes and mash with a jar until most lumps are gone. Stir in garlic, onions, oil, salt and pepper. 4. Separate dough into 6 pieces and roll out dough very thinly in a rectangle. Fill with a line of filling and brush the rest of the dough with oil. Fold knishes as demonstrated.
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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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Roasted Sausages & Creamy Mash
ROASTED SAUSAGES & CREAMY MASH Creamy onion pan sauce, braised cabbage with apple, chives COOK TIME SERVINGS CALORIES PER SERVING 30 MIN 2 970 Tonight we’re serving up some unbeatable INGREDIENTS (11 ITEMS) WHAT YOU’LL NEED English comfort with bangers and mash! 1 whole Russet potato large pot Roasted sausages (aka bangers) are fanned 1 whole Gala apple medium & large sauté pans baking sheet over creamy, buttery mashed potato flecked 1 whole Yellow onion measuring cup & spoons with herby chives. Staying true to the classic, ¼ oz Chives strainer it’s all blanketed in a homemade onion 3 whole Italian pork sausages* potato masher pan sauce for savory creaminess. Braised 3 ½ oz Cabbage thermometer cabbage with apple lends a balancing ¾ oz Red wine vinegar oven mitt tangy-sweet complement on the side. 1 tbsp Flour W cooking oil 1 whole Vegetable stock concentrate 4 ½ tbsp butter M 1 tsp sweetener 1 oz Cream cheese M salt & pepper 2 oz Sour cream M ALLERGENS W WHEAT M MILK KING O FO O R C If you ordered the 4-serving version of this meal, *Sausages are fully cooked when internal temperature reaches 160 degrees. 4 refer to the guidelines in Step 1. Wash and dry fresh produce. Wash hands and surfaces after handling raw pork. Consuming raw or undercooked pork may GREEN CHEF IS PROUD to be a USDA Certified Organic company. increase your risk of foodborne illness. Go to greenchef.com/faq for safe cooking guidelines and to learn more about food All produce and eggs are organic unless otherwise labeled.
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Bubble & Squeak, Poached Eggs, Crispy Bacon, Rocket Parmesan Salad
Bubble & Squeak | Parent & Child Class Bubble & Squeak, Poached Eggs, Crispy Bacon, Rocket Parmesan Salad Lemon Pot with Orange Caramel Bubble & Squeak, Poached Eggs, Crispy Bacon, Rocket Parmesan Salad Step One: Bubble & Squeak 220g mashed potato 50g savoy cabbage, sliced and blanched 1 small onion, finely diced and cooked 2 spring onions, finely diced 5g chopped parsley Salt and pepper Flour for dusting Vegetable oil for frying 20g unsalted butter 1. Pre-heat the oven to 170°C. 2. In a deep bowl, add the potato, cabbage, cooked onion, spring onions and parsley. Season with salt and pepper then mix well. 3. Form the mash into 2 patty shapes and place into the fridge for 10 minutes. 4. Heat a non-stick pan on a medium heat and drizzle the oil into the pan. Dip the bubble and squeak into the seasoned flour and shake off any excess. 5. Place into the pan once hot and cook each side until golden brown. Turn over and add the butter. Once golden brown on both sides, take out and place onto a lined baking tray before placing into the oven for 4-5 minutes until warmed through. 6. Keep warm until needed. Step Two: Garnish 2 large eggs 50ml white wine vinegar 4 rashers of smoked sliced pancetta 1. Place the pancetta slices onto a lined baking tray and cook until golden and crispy on both sides. When ready, drain on kitchen paper and leave to cool. 2. Prepare two pans of boiling salted water, then pour the vinegar into one pan. Using a spoon, stir the centre of the pan to make a whirlpool effect and crack the eggs into the centre, one at a time.
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POTATO GRAN COMPLETE SAF-T-CAN Item Number: 602600
Martin Bros - POTATO GRAN COMPLETE SAF -T-CAN Page 1 of 1 POTATO GRAN COMPLETE SAF-T-CAN Item Number: 602600 Brand: BASIC Manufacture #: 10215 Vendor: BASIC AMERICAN FOOD CO. Pack Size: 6/#10 Quantity On Hand: 466 Number of Servings: 390 Category: Vegetables - Canned GTIN: 10011140102155 Description: More value, less hassle and no can opener required. Now, serving Nugget Instant Mashed Potatoes is easier than ever thanks to the new re- closable Safe-T-Can™. The new design includes a snap-off cap and a built-in grip for pouring. The stackable design and can-rack compatible size make the Safe-T-Can™ easy to store, too. Specific Requirements (Food) Features & Benefits: Value Mashed Potato. Features Safe T Can Packaging. NOI Iowa Fortified with Vitamin C. Just add water and machine mix for a value mashed potatoes in under 12 minutes. Great for High Volume Operations Select USA potatoes combined with complete butter flavor and dairy blends. Serve as is or Nutrition Facts add recipe ingredients for a signature menu item. 20 mg sodium per half-cup serving. A value product with a yield of 142 servings (17 g dry) per can and 852 Serving Size 0.88 OZ (25.06 GR) servings (17 g dry) per case. Participates in Foodservice Rewards operator Servings Per Case: 570 program. This product is available through the USDA Commodity Program. Calories: 90 Cal. from Fat: 0 % Daily Value* Serving Suggestions: Over 1 billion* orders of mashed potatoes are served in Total Fat: 0 g 0 % foodservice annually. Potatoes are a well loved side dish.
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Irish Cuisine
Irish Cuisine 1 Corned Beef & Cabbage Ingredients: • 5 lb Corned-Beef brisket • 2 Whole cloves • 2 Bay Leaves • 8 Medium Potatoes, pared • 1 Medium cabbage, cut in wedges • Chopped parsley • 1 Clove Garlic • 10 Whole black Peppers • 8 Medium Carrots, Pared • 8 Medium yellow onions, peeled • 2 lb Butter Directions: Wipe corned beef with damp paper towels. Place in large pan, cover with water. Add garlic, cloves, black peppercorns, and bay leaves. Bring to boiling. Reduce heat; simmer 5 minutes. Skim surface. Cover pan; simmer 3 to 4 hours, or until corned beef is fork-tender. Add carrots, potatoes, and onions during last 25 minutes. Add cabbage wedges during last 15 minutes. Cook vegetables just till tender. Slice across the grain. Arrange slices on platter with cabbage. Brush potatoes with butter, sprinkle with chopped parsley. 2 3 Irish Chocolate Cake The "Irishness" of this lovely chocolate cake is thanks not only to the wonderful liqueur used in the filling, but also to a certain, very Irish, ingredient in the cake mixture itself, which contributes to its moistness. Sponge Method: 175g/ 6oz self-raising flour Preheat oven to gas mark 5/ 190°C/ 375°F, and 1/2tsp salt grease and line two 20cm/ 8 inch cake tins. Sift 50g/ 2oz dark chocolate flour and salt into a mixing bowl. Melt chocolate 110g/ 4oz butter in a bowl placed over a saucepan of hot water. 175g/ 6oz caster sugar 80g/ 3oz cooked mashed potato In a separate bowl, cream butter and sugar 2 eggs, beaten together until fluffy, then beat in the chocolate 4tbsp milk and mashed potato.
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The History of the Potato in Irish Cuisine and Culture
Technological University Dublin ARROW@TU Dublin Conference papers School of Culinary Arts and Food Technology 2009-01-01 The History of the Potato in Irish Cuisine and Culture Mairtin Mac Con Iomaire Technological University Dublin, [email protected] Pádraic Óg Gallagher Gallagher's Boxty House, [email protected] Follow this and additional works at: https://arrow.tudublin.ie/tfschcafcon Recommended Citation Mac Con Iomaire, M. and P. Gallagher: The History of the Potato in Irish Cuisine and Culture. 'The History of the Potato in Irish Cuisine and Culture' in Friedland, S. (ed) Vegetables: Proceedings of the Oxford Symposium on Food and Cookery 2008, Devon, Prospect Books This Conference Paper is brought to you for free and open access by the School of Culinary Arts and Food Technology at ARROW@TU Dublin. It has been accepted for inclusion in Conference papers by an authorized administrator of ARROW@TU Dublin. For more information, please contact [email protected], [email protected]. This work is licensed under a Creative Commons Attribution-Noncommercial-Share Alike 4.0 License The History of the Potato in Irish Cuisine and Culture Máirtín Mac Con Iomaire and Pádraic Óg Gallagher Introduction Few plants have been as central to the destiny of the nation as the potato (Solanum tuberosum) has been to Ireland. Ireland was the first European country to accept the potato as a serious food crop. From its introduction in the 16th Century, the potato has held a central place in the Irish diet, and by extension, in the culture of Ireland (Choiseul, Doherty et al.
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Sunday Monday Tuesday Wednesday Thursday Friday Saturday 1 2 3 4
Sunday Monday Tuesday Wednesday Thursday Friday Saturday 1234 Lokshun Soup Beef Barley Soup Matzo Ball Soup Stuffed Cabbage Prime Rib AuJus Roasted Veal Honey Glazed Chicken Mashed Potatoes Spinach Salad Green Beans Carrot Souffle Tropical Jello Roasted Sweet Potato Mashed Potatoes Sponge Cake w/ Cherry Jubilee Cake Bread Pudding Strawberries Herb Chicken Breast Chinese Chicken & Broccoli Stuffed Bell Pepper Broccoli Baked Chicken White Rice Mashed Potatoes Carrots Egg Roll w/ Soy Sauce Capri Blend 567891011 Red Bean Soup Harvest Soup Italian Wedding Soup Mulligatawny Soup Cabbage Soup Chicken Rice Soup Hot Turkey Sandwich Lamb Stew Sweet & Sour Chicken Chicken & Biscuits Salisbury Steak Meatloaf w/ gravy Cranberry Brisket w/Gravy Mashed potato Raisin Rice White Rice Green Beans Tzimmes Stuffing Cauliflower California Blend Peas Oriental Mix Mashed Potatoes Broccoli Corn Apple Slices Jell-O/ Diet Jell-O Apple Berry Crisp Mixed Fruit Banana Cake Pumpkin Cake Blueberry Muffin Herbed Lemon BBQ Chicken Swedish Meatballs Honey Glazed Salmon Baked Chicken Chicken Piccata Baked Chicken Baked Chicken Carrots Egg Noodles/Spinach Salad Mashed Potatoes Brussel Sprouts Lemon herb rice pilaf Mashed Potatoes Yellow Beans Veggie Burger Pickled Beets Corn Spinach 12 13 14 15 16 17 18 Black Bean Soup Butternut Squash Soup Persian Soup Hearty Beef and Bean Soup Tuscan Tomato Soup Chicken Noodle Soup Knockwurst on Roll Baked Chicken BBQ Beef Sandwich Chicken Marengo Turkey Meatloaf Mini Rigatoni w/ Chicken Cacciatore w/ sauerkraut Baked Potato Carrots Spanish
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Maine Potato Recipes Maine Department of Agriculture
Maine State Library Digital Maine Agricultural and Seafood Marketing and Cook Economic and Community Development Books 1983 Maine Potato Recipes Maine Department of Agriculture Maine Agricultural Extension Service Follow this and additional works at: https://digitalmaine.com/food_marketing Recommended Citation Maine Department of Agriculture and Maine Agricultural Extension Service, "Maine Potato Recipes" (1983). Agricultural and Seafood Marketing and Cook Books. 4. https://digitalmaine.com/food_marketing/4 This Text is brought to you for free and open access by the Economic and Community Development at Digital Maine. It has been accepted for inclusion in Agricultural and Seafood Marketing and Cook Books by an authorized administrator of Digital Maine. For more information, please contact [email protected]. Complements of Aroostook Potato Growers , Inc. Presque Isle, Maine PUBLISHED BY Maine Department of Agriculture Maine Agricultural Extension Service GOOD RECIPES FOR MAINE POTATOES Compiled by Kathryn Briwa, Extension Food Specialist Potatoes are a “must” at many meals. And rightly so. They are easy to prepare, they taste good, and they supply real food values. In the quantities that you eat them, they can supply some of your daily requirements of Vita min C, the B Vitamins, iron, starch, and a small amount of good quality protein. While their energy value is high, they need not be fattening. It’s the butter, gravy, or other fats that we put on them that pile up the calories. To get the most food value from potatoes, boil them in their jackets and eat them as soon as they are cooked. If potatoes must be peeled, peel them thin and put them in salted water.
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