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Foodservice | Duck Products Asian Brussels Sprouts Salad with Duck Confit
foodservice | duck products Asian Brussels Sprouts Salad with Duck Confit 2 our story Maple Leaf Farms was established in 1958 when Donald Wentzel, a poultry feed salesman in the Northeast, realized how difficult and expensive it was for Long Island duck producers to get feed for their operations. He decided it would be a good idea to raise ducks in northern Indiana, where corn and soybeans are readily available and where finished goods are centrally located to major markets. Today, we call this resource conservation and sustainable farming. Back then it was just common sense. Donald Wentzel, Founder our values For more than 60 years we have preserved the principles we were founded on: commitment to quality, environmental responsibility, respect for others and contribution to local communities. Today, our fourth generation family-owned company leads the market with an ever-growing Donald Wentzel’s son-in-law and grandsons: variety of innovative, value-added duck products. Learn more about our Scott Tucker, Terry Tucker, John Tucker company and values at www.mapleleaffarms.com/company. 3 Since 1958, our ducks have been raised on Animal Care & Well-Being local, family-owned farms. Our partner • Our ducks are free to roam in climate-controlled barns with easy farmers share our commitment to quality access to feed and water. and provide exceptional care for our ducks by • Barns are monitored throughout the day to ensure a comfortable following the animal well-being guidelines temperature and environment for the birds. outlined in our Trident Stewardship Program. Regular audits ensure that all of our farmers • We own and operate our own feed mill, where a staff nutritionist follow these guidelines. -
Buona's Nutritional and Allergen Information
Buona's Nutritional and Allergen Information The nutritional and allergen information contained in our restaurants or on our website (www.buona.com) was prepared by Nutritional Information Services (NIS). The data contained herein was complied from nutritional information, ingredients and allergen listings provided by our suppliers / distributors and by an analysis generated using a software analysis program. This information is meant to serve strictly as a guide for personal use and should not be considered a guarantee, but simply our effort to better inform our valued guests. About Our Nutritional Information The nutritional information listed on the following pages is meant to provide a general estimate of the nutritional values associated with our menu items. The actual values for a menu item may vary from the values listed due to variations in serving sizes, the actual product preparation and / or substitutions of ingredients by our suppliers / distributors. Please check the information contained in our restaurants and on our website frequently to ensure that you have the most up-to-date nutritional and allergen information available. About Our Allergen Information We understand the challenges facing the community of people who struggle with food allergies or have to manage food and beverage sensitivities in their lives. It is important that you are aware that milk, egg, peanut, tree nut, fish, shellfish, soy and wheat allergens are present in our restaurants. We ask that when placing your order you alert our order taker and / or manager to your food allergy or sensitivity. The more information relating to your specific needs you can provide, the better we can attempt to protect you. -
Effect of Pork Belly-Type on the Microbiology of Bacon Cured with Or Without Potassium Sorbate
29 Journal ofFood Protection, Vol. 45, No.1, Pages29·32 "anuary 1982) Copyright ©, International Association of Milk, Food, and Environmental Sanitarians Effect of Pork Belly-Type on the Microbiology of Bacon Cured with or without Potassium Sorbate M. K. WAGNERl, A. A. KRAFT2*, J. G. SEBRANEK3, R. E. RUST3, and C. M. AMUNDSON3 Departments ofFood Technology and Animal Science. Iowa State University, Ames, Iowa 50011 (Received for publication January 30, 1981) Downloaded from http://meridian.allenpress.com/jfp/article-pdf/45/1/29/1650545/0362-028x-45_1_29.pdf by guest on 02 October 2021 ABSTRACT becoming well supplied with reports concerning nitrite and alternative agents for cured meats. Current information suggests that sorbate is an Fat- and lean-grade hog bellies were used to evaluate the effective antibotulinal agent (13), but more information microbiology of bacon cured with either 40 ppm of nitrite is needed relative to other microorganisms. particularly +0.26% of potassium sorbate or 120 ppm of nitrite with no spoilage types on bacon. Further, little is known about potassium sorbate. Bacon slices were inoculated to provide an the relation of packaging and processing variables on 5 6 initial representative flora of 10 -10 organisms per g of meat. meat products cured with sorbate. Bacon was packaged in high barrier film with high vacuum The purpose of this study was to observe the effects of (28-29 in. of Hg), stored at 0 - 5 C, and analyzed at 0, 10,21 and 28 days after processing for enumeration and identification of different pork belly-types (fat or lean) on the bacterial mesophiJic, psychrotrophic and lipolytic organisms. -
National Retailer & Restaurant Expansion Guide Spring 2016
National Retailer & Restaurant Expansion Guide Spring 2016 Retailer Expansion Guide Spring 2016 National Retailer & Restaurant Expansion Guide Spring 2016 >> CLICK BELOW TO JUMP TO SECTION DISCOUNTER/ APPAREL BEAUTY SUPPLIES DOLLAR STORE OFFICE SUPPLIES SPORTING GOODS SUPERMARKET/ ACTIVE BEVERAGES DRUGSTORE PET/FARM GROCERY/ SPORTSWEAR HYPERMARKET CHILDREN’S BOOKS ENTERTAINMENT RESTAURANT BAKERY/BAGELS/ FINANCIAL FAMILY CARDS/GIFTS BREAKFAST/CAFE/ SERVICES DONUTS MEN’S CELLULAR HEALTH/ COFFEE/TEA FITNESS/NUTRITION SHOES CONSIGNMENT/ HOME RELATED FAST FOOD PAWN/THRIFT SPECIALTY CONSUMER FURNITURE/ FOOD/BEVERAGE ELECTRONICS FURNISHINGS SPECIALTY CONVENIENCE STORE/ FAMILY WOMEN’S GAS STATIONS HARDWARE CRAFTS/HOBBIES/ AUTOMOTIVE JEWELRY WITH LIQUOR TOYS BEAUTY SALONS/ DEPARTMENT MISCELLANEOUS SPAS STORE RETAIL 2 Retailer Expansion Guide Spring 2016 APPAREL: ACTIVE SPORTSWEAR 2016 2017 CURRENT PROJECTED PROJECTED MINMUM MAXIMUM RETAILER STORES STORES IN STORES IN SQUARE SQUARE SUMMARY OF EXPANSION 12 MONTHS 12 MONTHS FEET FEET Athleta 46 23 46 4,000 5,000 Nationally Bikini Village 51 2 4 1,400 1,600 Nationally Billabong 29 5 10 2,500 3,500 West Body & beach 10 1 2 1,300 1,800 Nationally Champs Sports 536 1 2 2,500 5,400 Nationally Change of Scandinavia 15 1 2 1,200 1,800 Nationally City Gear 130 15 15 4,000 5,000 Midwest, South D-TOX.com 7 2 4 1,200 1,700 Nationally Empire 8 2 4 8,000 10,000 Nationally Everything But Water 72 2 4 1,000 5,000 Nationally Free People 86 1 2 2,500 3,000 Nationally Fresh Produce Sportswear 37 5 10 2,000 3,000 CA -
Delicious X Design FIN10.5.Indd
Delicious byDesign 30 YEARS | 30 RECIPES ROBERT SUGAR Photography|Renée Comet Styling|Lisa Cherkasky AURAS DESIGN Delicious byDesign 30 YEARS / 30 RECIPES This book is dedicated to Lynn Ann Lubitz sister, friend, fellow cooking enthusiast, and eternal optimist ©2011 AURAS DESIGN DELICIOUS BY DESIGN IS SET IN MERCURY TEXT, MUSEO SANS AND MUSEO SLAB ISBN# 978-0-578-09232-4 Delicious byDesign 30 YEARS / 30 RECIPES ROBERT SUGAR Photography|Renée Comet Styling|Lisa Cherkasky AURAS DESIGN CONTENTS Main Dishes Starters, Sides, 2 Braised Short Ribs in Red Wine Spices, and Sauces 5 Not-macaroni and Cheeses 9 AURAS Spice Mix 6 Un-ribbed Roast 9 Savory Spice Blend 9 Super-Slow BBQ Baby Back Ribs 13 Simple Marinara 10 Flat Roast Chicken 17 Avocado Coulis 13 Chicken Parmesan 37 Decadent Smashed Potatoes 14 Perfect Steak 38 Brussels Spouts for Haters 17 Swordfi sh with Avocado Coulis 38 Simplest Sweet Potatoes 18 Sea Bass in Foil 38 Roasted Sweet Onions 21 Ultimate Meatloaf 41 Super-Buttery Rice 22 Latkes 41 Slow-Roasted Tomatoes 25 Pan-Roasted Salmon with Hash 41 Corn Sauté 26 Mom’s Chopped Liver 41 Four and Twenty Breadsticks 29 Cashew Shrimp Stir Fry 42 Savory Pie Crust 30 Risotto with Lemon and Asparagus 45 Brown Rice Pilaf 33 Shrimp and Grits 57 Quick Coleslaw 34 Onglet Salad 57 Cocktail Sauce 42 Chicken Pot Pie 58 Champagne Beurre Blanc 45 Chicken Thigh Bake 58 Spinach Timbale 46 De-boned Herbed Turkey Breast 49 Softest Egg Scramble 50 Juiciest Hamburgers Two Ways 53 Layered Omelet 54 Asian Mussel Soup 57 Crab Cakes with Coleslaw About AURAS 61 Simplest Tomato Soup 1 Introduction 61 Ultimate Grilled Cheese 68 30 Years / 30 Clients 62 Pan-Fried Chicken 70 AURAS Employees 1981–2011 65 Vegetable Gratin 71 Biographies 66 Shirred Eggs in Two Sauces hen we began to contemplate Internet start-ups, are a high-risk long shot. -
Blt-Menu.Pdf
ADDITIONAL LUNCH OPTIONS WEEKDAYS 12:00 - 3:30 PM FRIED PICKLES with Franch dressing 8 THE BLT BLT bacon, lettuce, tomato, yuzu kosho, mustard, basil 12 CHILLED YELLOWFIN TUNA lettuce wraps, white cocktail sauce, pickled PASTA A LA ANNA spaghetti with spicy lemon, dill 18 harissa, red onion and a fried egg 12 TAMALES Tejeda-style, filled with hierloom BEET AND MINT SALAD meyer lemon beans and cheddar cheese, Mexican vinaigrette, granola, ricotta salata 10 oregano 12 BRUSSELS SPROUTS fried with smoked black garlic mayo, macadamia nuts 12 ROMAINE SALAD creamy miso-ginger dressing, french beans, onions, cilantro, CHICKEN MONDAY pickled serrano 8 add chicken breast +6 BLT CHICKEN BUCKET 8 pieces of dark meat, french fries with smokey garlic aioli, OCTOPUS & SHISHITO PEPPERS butter braised greens and cucumber salad stir-fried with celery, lime and mint 15 with chili-green peppercorn crisp 40 CHARRED QUAIL corn nuts, cilantro and PASTA TUESDAY lime with ancho pepper-sunflower seed sauce 1 for 12 OR 2 for 19 BIBB LETTUCE SALAD with creamy burrata, marinated grapes and champagne TOMATO & MAYONNAISE SANDWICH vinaigrette 14 heirloom tomatoes, Duke’s mayo, white bread with the crust cut off 13 RIGATONI beef bolognese, parmesan 16 MORTADELLA SANDWICH provolone, CACIO E PEPE black pepper, pecorino anchovy aioli, pickled cabbage, romano 12 pepperoncinis 12 GARLIC BREAD w/ marinara for dipping 5 AROMATIC CHICKEN SANDWICH charred, spiced dark meat with pickled STEAK ‘DAY’ WEDNESDAY pineapple, cucumber, avocado, basil 13 HAWAIIAN PRIME STEAK THE PARTY MELT beef patty with crispy baked potato stuffed with spinach cheese, caramelized onions, and thinly artichoke dip, salsa and sour cream 19 sliced red onions 12 SIDES FRENCH FRIES plain, hard spiced, OR pecorino and black pepper 6 BRUNCH SPROUT SALAD of quinoa, lemon and SATURDAY & SUNDAY olive oil, dukkah 6 no fuss brunch that’s as delicious as it is easy to walk in for with the BEST BROCCOLI garlic butter, sumac-spiced bloody marys. -
Cacib Izola, 2021 7.08.2021
CACIB IZOLA, 2021 7.08.2021 MEDNARODNA RAZSTAVA PSOV VSEH PASEM ESPOSIZIONE INTERNAZIONALE CANINA INTERNATIONAL ALL- BREED DOG SHOW S PODELITVIJO CACIB IN CAC SLO NAZIVOV / WITH ATTRIBUTION of the CACIB of the FCI and CAC SLO od the KZS 07. 08. 2021 KOPER - CAPODISTRIA ORGANIZATOR - ORGANIZED BY Društvo Canis – Societa Canis & LKD Koper WWW.ISTRADOGSHOWS.EU WWWWW CACIB IZOLA, 2021 7.08.2021 07. 08. 2021 KOPER - CAPODISTRIA ORGANIZATOR - ORGANIZED BY Društvo Canis – Societa Canis & LKD Koper Organizacijski odbor / Organizing Committee predsednik/president Denis KUZELJ, FCI all breed judge strokovni vodja/expert manager Željko dr. GAJIĆ, FCI judge vodja tehnične službe/logistics manager Grozdan GRIŽANČIČ finančni vodja/financial services SM Studio Matevljič vodja ocenjevalnih krogov/ring stewards manager Tanja Čas delegat KZS/delegate of the KZS Boris Baič, FCI all breed judge moderator/speaker Andreja Čučnik, FCI judge & Petru Muntean, FCI all breed judge veterinarska služba/veterinary service Veterinarska postaja Koper zdravstvena služba/medical service Iris Ozimič & UCI WWW.ISTRADOGSHOWS.EU WWWWW 2 CACIB IZOLA, 2021 7.08.2021 PROGRAM / PROGRAM Saturday – Saturday Od/from 06:00 Dovod psov na razstavo / Admission to the Show grounds 07:00 Otvoritev prireditve / Show Opening 07:10 – 10:00 Ocenjevanje psov po razstavnih krogih / Judging FCI Groups 1, 2, 6, 7, 8, 10 Od/from 18:00 Dovod psov na razstavo / Admission to the Show grounds 19:00 – 22.30 Ocenjevanje psov po razstavvnih krogih / judging FCI Groups 3, 4, 5, 9 20.30 – 22.30 Posebna CAC razstava za pse 9 FCI Skupine / CAC Speciality for FCI Group 9 22.45 – 24.00 Zaključni izbor najlepših psov razstave / Best in Show SODNIKI ZA DEFILE PRVAKOV / HONOUR RING JUDGES Približna ura / Aprox. -
Physicians Mutual Insurance Company Cookbook
Time to get cooking with the Physicians Mutual family Recipes from our family to yours. © Physicians Mutual®, 2012 2013 Special Edition Life happens around your kitchen table Five generations ago, the Physicians Mutual family was founded at a kitchen table — so we understand how important it is to spend time at your table with loved ones. We’ve collected these recipes from customers, employees and agents all over the country. Every recipe tells a story — a simple story about good food and great conversations with loved ones. Physicians Mutual is pleased to share this cookbook … from our family to yours. Table of Contents Rise and Shine! Super Soups 9 Meri’s Low-Sodium 39 Baked Potato Soup Cinnamon Pancakes 39 Taco Soup 9 Meri’s Fake-Him-Out 40 Homemade Turkey Soup Low-Sodium “Sausage” 41 Minestrone Soup 10 Ham Strata 42 Vegetable Chili 11 Omelet Ham Bake 43 Gazpacho 12 Sausage Bread 44 The Food Doctor’s Special Soup 13 Breakfast Pizza Hot Dish 45 Regina’s Wedding Soup 14 Peppery Cornmeal Pancakes With Bacon 45 Green Chili Stew 15 Sour Cream Coffee Cake 46 Healthy Chili 16 Slow Cooker Sausage 47 Cheesy Ham and Potato Soup Breakfast Casserole 48 “I Can’t Believe It’s Chili” 17 World’s Best Pancakes 49 Cheeseburger Soup 17 Healthy Guacamole Breakfast 50 Creamy Brie Soup 18 Impossible Pie 51 Beer Cheese Soup 19 Slow Cooker Breakfast Casserole 52 Tomato Tortellini Bisque 20 Oat Scones 53 Chicken and Dumpling Soup 21 Apple Coffee Cake 54 Meri’s Tasty Slow-Cooked 22 Empire State Muffins Low-Sodium Chili All Kinds of Apps It’s a Toss Up! 25 Tomato -
Wild Ducks and Coots Make Good Eating
Volume 3 Article 1 Bulletin P83 Wild ducks and coots make good eating 1-1-1947 Wild ducks and coots make good eating Anna Margrethe Olsen Iowa State College Follow this and additional works at: http://lib.dr.iastate.edu/bulletinp Part of the Food Science Commons Recommended Citation Olsen, Anna Margrethe (1947) "Wild ducks and coots make good eating," Bulletin P: Vol. 3 : Bulletin P83 , Article 1. Available at: http://lib.dr.iastate.edu/bulletinp/vol3/iss83/1 This Article is brought to you for free and open access by the Iowa Agricultural and Home Economics Experiment Station Publications at Iowa State University Digital Repository. It has been accepted for inclusion in Bulletin P by an authorized editor of Iowa State University Digital Repository. For more information, please contact [email protected]. Olsen: Wild ducks and coots make good eating JANUARY, 1947 BULLETIN P83 Make Good Eating! AGRICULTURAL EXPERIMENT STATION— AGRICULTURAL EXTENSION SERVICE FISH AND WILDLIFE SERVICE, UNITED STATES DEPARTMENT OF THE INTERIOR IOWA STATE CONSERVATION COMMISSION AND WILDLIFE MANAGEMENT INSTITUTE Cooperating Published by IOWAIowa State STATE University COLLEGE Digital Repository, 1947 AMES, IOWA 1 Bulletin P, Vol. 3, No. 83 [1947], Art. 1 CONTENTS Page Handling wild ducks and coots in the field 735 Wild ducks and coots in the kitchen and at the table 736 Broiled wild ducks or coots •-•ft- ■... •_____ 740 Oven-grilled wild ducks or coots ________________ 741 Wild duck or coot kabobs ' ■ & ' . ' . •_______ 742 Fried wild ducks or coots ______________1.._____ 742 Barbecued wild ducks or coots .... .... 743 Smothered wild ducks or coots ____________ _ _ 744 Breaded wild ducks or coots __ ___jj| \ ’ 744 Southern fried wild ducks or coots 744 Baked wild ducks or coots ||___ ■ 74g Potted wild ducks or coots ____ jRI---*-_• 74g Roast wild ducks or coots ^ ___________ _ 74g Wild duck or coot pie ___■____ :_________ _ - 746 Duck or coot and bean casserole ____ V v . -
Veggie, Vegan Or a Triple-Meat Bacon Cheeseburger? Narrator: Marcus
Veggie, Vegan or a Triple-Meat Bacon Cheeseburger? Narrator: Marcus offers couch surfing in his flat in Bergen. Though his flat is small, he likes to welcome people from all over the world to spend a night or two at his place. He is fond of foreign languages, curious about new people and cultures and takes pride in his home town – Bergen. By accommodating his guests, he also knows that he can visit their homes any time. To make his guest feel welcome he always prepares a meal the first night. Now he has prepared a vegan meal for Thomas, a 19-year-old student from Edinburgh. Marcus: Welcome to my modest flat. Please make yourself at home. Thomas: Thank you. I really look forward to getting to know Bergen. What is that lovely smell? Markus: (laughing) I always like to prepare something for my guests. On Facebook you told me that you only eat vegan food. Even if I prefer vegetables myself, I must admit that I had to check several recipes before I made up my mind. It was more difficult than I’d imagined to find something totally free of animal products. Luckily, Jamie Oliver came to my rescue. Thomas: Right, the super-chef has been more concerned about superfood and family food recently. He really made an effort to make British school meals healthier, too. It’s high time that we’re more concerned about what we eat and how it affects our health. Markus: Well, I hope you’ll like my choice – houmous – and I’ve prepared vegetables for dipping. -
BACON ° Are Used
one wild duck; Thursday, March I, 1956 a desert turtle; Page 6 TORRANCE PRESS and about 12 pigeons. What gave rise to the El Nido farm is Principal Foster's be EL NIDO STUDENTS BUILD AND lief that children should have pets and learn to understand and care for animals. C*«vx, MAINTAIN OWN ANIMAL FARM hurt ihr Twin Pnnh.r Because city life makes it in hitvrn't hurl deal. Our creasingly more difficult for , wc/r |,j-, hiKhMl tr «d»r. a "zoo" and whenever pupils aren't in their classes * ju»t f«nt..t,c d«tli. El Nido elementary school has children to come to know and studying, that's where they may be found. appreciate farm animals. Foster BY BEATING ALL DEALS known as El Nido Isle Farm—is the only one of its kind in WE'VE QUADRUPLEVSALES "The "zoo"—actually decided that, one of the bestj the Torrance school district. In fact, principal Lester Foster, \vhpse brain-child it was, ways of satisfying this curio-j mad« it ii volurnn operation. Thm » knows of only one other1 school^--—•————————————————— why w« ran b*xt anything1 you'va teen sity and interest was by provid-| on TV or hrurd on radio. Folk* com* from ill over th» «outhUnft to «v« the Raymond avenue school was Checkers, a 4-day old calf added including Snow White, a ing a community "/,oo" at j I00». 25 mm. from downtown I. A in Los Angeles— whidi has school, run and cared for by Our.of-town «»rv,c« pl« n . -
Phuket City Bang Wad Dam Freedom Bay King Rama Mai Phai Cape IMAGE Asia IX Park
63 A3 See listing page 72 PHUKETPHUKET ISLAND Where to Eat in Phuket Sarasin Bridge Thepka ssatri Rd. Mai Khao Beach Tha Maphrao Bay Phuket International Airport Blue Canyon Sirinart Kung Bay National Park Nai Yang Beach Mission Hill . d 16 R i r 15 t a s Sai Cape Helipad s a Yang Cape k p e h T 13 Nai Thon 22 Kho Phra Teaw Beach National Park 10 Po Bay Bang Pae Waterfall Layan Ao Po Cape Thalang Tonsai Koh Kala Waterfall Phuket Layan Beach Airpark Bang Rong T h 6 Bay 17 e p k a s Paklok s a t ri Bang Tao Beach R 4 d Heroines' . Monument Son Cape Cherngtalay 6 2 8 Yamu Cape Rd. Surin Beach Srisoonthorn Tha Ruea Bay Tha Ruea Sing Cape Kamala Beach Koh Keaw . d R 2 i Kathu Waterfall r Koh Maphrao t a s Loch Palm By Pass Rd s a k p e Sapam h Kathu 4 T Tourise Police Kalim Beach Phra Baramee Rd. Tesco Lotus Index Patong Beach View Point Phuket Country Club Big C Jungceylon Central Festival Homeworks Koh Sire Phuket City Bang Wad Dam Freedom Bay King Rama Mai Phai Cape IMAGE asia IX Park est W ad Vichit o Phap Pla Cape Relax Bay R Saphan hin ofa st a Ea h d C a o R Phuket Bay fa Koh Kui o a h Wat Chalong C Karon Beach Nam Bo Cape P Koh Taphao Noi a View Point t a k HomePro Village Ao Chalong Koh Taphao Yai Rd Ao Makham Koh Pu .