Watervliet Public Schools - Nutritional Information for School Menus
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La Casita De Molina Menu
Casita de Molina 3220 W. Valencia Road Tucson, Arizona 85746 Phone: (520) 883-8152 APPETIZERS Cheese Crisp.......................... $10.25 Jalapeño Poppers (6) Cheese & Green Chile Crisp..$11.25 $7.25 Nachos – Cheese melted onto a bed of tortilla Quesadilla chips. Jalapeños optional. Cheese - $10.50 Chicken - $11.99 $9.99 Mini Chimis MOLINA LOCA NACHOS Your choice of Chicken, Ground Beef, A bed of corn tortilla chips smothered in cheese, Shredded Beef or mixed. Served with ground beef, beans, and a scoop of sour cream guacamole or sour cream and guacamole. Jalapeños optional. (6) - $10.25 $12.50 (12) - $16.99 MOLINA LOCA TOSTADA carne seca, green chile, tomatoes and onions $13.99 First 2 bowls of chips and salsa are complementary. Each additional set $1.50. Extra salsa or chips $1.00 each BEVERAGES Soda ….. $2.99 (Free refills) BEER COCKTAILS Domestic Bottle …... $3.95 -Pepsi-Cola -Dr. Pepper Budweiser, Bud Light, House Margarita .......$ 6.55 -Diet Pepsi -Lemonade Michelob Ultra, Miller Light Cuervo Margarita ….. $ 9.45 -Mist Twist -Mug Root Beer and MGD Mixed Drinks …....... $ 7.15 -Raspberry Tea Long Island Ice Tea....$10.25 Imported Bottle ….... $4.25 Pitcher of House Margarita Ice Tea........... $2.99 (Free refills) Corona, Corona Light, Dos -Small .......... $19.95 -Large …....... $32.95 Coffee …....... $2.99 (Free refills) Equis Amber, Dos Equis Lager, Pacifico, Bohemia, Pitcher of Cuervo Margarita Negra Modelo and Tecate -Small …....... $27.95 Horchata.........$2.99 (per glass) -Large …....... $37.25 Michelada.................. $5.25 Juices …........ $2.99 (per glass) WINE - Apple DRAFT BEER We offer Burgundy, Chablis - Orange (Miller Lite) and White Zinfandel - Pineapple Glass …................. -
How a Baby Fish Burger Captured a Nation's Palate Kim Knight
Why the Slider Stuck: How a Baby Fish Burger Captured a Nation’s Palate Kim Knight A dissertation submitted to Auckland University of Technology in partial fulfilment of the requirements for the degree of Master of Gastronomy 2019 School of Hospitality and Tourism Auckland University of Technology ABSTRACT If eating is an act of self-identification then what does the uptake of a new food trend by an entire country say about that nation? The slider – a baby hamburger that originated in the United States – was an unknown foodstuff in 2011 New Zealand when celebrity chef Al Brown put a fish version on the menu of his Auckland restaurant, Depot Oyster Bar and Eatery. Less than five years later the restaurant was selling an average of 285 sliders a day (Brown, 2014) and the slider had become an unlikely restaurant signature dish that, from 2013, had its position strengthened by mass media food publications which promoted slider recipes for home cooks. This study seeks to understand how and why the slider was introduced, popularised and embedded in New Zealand, via participant interviews with industry experts and content analysis of selected food media. Gastronomic theory around the rise of smart-casual restaurants (Pearlman, 2013), the marketing power of nostalgia (D. Bell & Valentine, 2013) and the role of media in taste-making (Blank, 2007; Shrum, 1996) is applied to create an understanding of the slider’s popularity and, potentially, New Zealand’s gastronomic identity. The research suggests that the synonymy of the New Zealand slider with its celebrity chef initiator is considered crucial – Depot’s aesthetic is the “Kiwi bach” (a colloquial term for the New Zealand holiday home) and the fish slider pays homage to the white bread fish sandwich enjoyed as part of a childhood summer meal around the kitchen table at the New Zealand bach. -
Sloppy Joe on a Roll
Sloppy Joe on a Roll HACCP Process: _____ 1 – No Cook X 2 – Cook & Same Day Serve _____ 3 – Cook, Cool, Reheat, Serve _____ 4 – SOP Controlled Ingredients Servings Directions: Include step -by -step instructions, the critical * Indicates a commodity item control points (CCP) (specific points at which a hazard can be (Local) Indicates a local item 50 100 reduced, eliminated or prevented) and critical limit (time and/or temperature that must be achieved to control a hazard). 1. Brown ground beef. Drain. Continue immediately. Ground beef* (or Local) 8 ½ lbs (raw) 17 lbs (raw) 2. Cook lentils in enough water to cover them. Simmer Onions, raw, chopped 10 oz 1 lb + 4 oz for about 30-40 minutes. Drain excess water. Puree Tomato paste* ¼ #10 can ½ #10 can lentils in a food processor. Catsup ¼ #10 can ½ #10 can 3. Add onions and minced garlic. Cook for 5 minutes. Water 2 cups 1 qt Stir in pureed lentils. Add tomato paste, catsup, water, Vinegar, distilled 1 1/8 cups 2 ¼ cups vinegar, dry mustard, pepper, green chilies and brown Mustard, powder/dry 2 Tbsp ¼ cup sugar. Mix well and simmer for 25-30 minutes. Heat Pepper 1 tsp 2 tsp to 155° F or higher. Pour ground beef mixture into Sugar, brown 2 ¾ oz 5 ½ oz steam-table pan (12” x 20” x 2 ½”). For 50 servings, use 1 pan. Hold at 135° F or higher. Lentils, cooked, no salt (Local) 3 cups 1 qt + 2 cups 4. Portion with # 12 scoop (1/3 cup) onto bottom half of Mild green chili peppers, canned, drained 1 lb + 11 oz 3 lb + 6 oz each roll. -
Small Plates
SSmmaallll PPllaatteess Coconut Fried Prawns 11.75 Served with a mango chutney Sweet Potato Fries 7 Cone Basket of delicious fries with spicy Cajun Aioli dipping sauce Chips & Salsa 7 Fresh homemade corn chips and black bean salsa Calamari 12.5 Traditional Squid tentacles and rings served with lemon aioli and marinara sauce Hot Wings 12.75 Buffalo Spicy or Smokey Barbeque served with ranch dressing Steamed Clams 14.5 Enriched with garlic, butter, onions served with Stone House Ciabatta bread Raw Oysters half dozen 16 Casino or Rockefeller Style 18 Ahi Tartar 16.5 Sashimi Tuna, avocado, green onions, creamed wasabi mayo, Soy sesame sauce, served on a bed of seaweed salad Stone House Crab Cake 14.75 Choose one preparation: Chipotle gorgonzola with roasted bell pepper sauce or Lemon caper sauce or our Signature Delicate Saffron lemon sauce Barbecue Prawns 15.75 Blackened spices, sautéed with bell peppers, mushrooms, onions, finished with a Caribbean sauce, served with a black bean salsa topped with sour cream Traditional Classic Escargot 12.5 or Macadamia Escargot 14.5 Topped with white grapes, macadamia nuts and Gorgonzola cheese served with Ciabatta bread Mediterranean Trio 13.5 Tapenade, red bell pepper Hummus, Baba Ganoush served with lavash and Mary’s gluten free crackers Antipasto Plate 15 Prosciutto, assorted cured meats, imported cheese, tapenade and Stone House bread Smoked Salmon Plate 15 Cream cheese, capers, red onions and mini bagels Baked Brie with Gorgonzola cheese and fresh fruit 14 French Onion Soup 7.5 Seasonal Gazpacho 7.5 Soup du Jour 7 South of the Border Mama Maria’s Combo Plate 14.5 Your choice of “Mama Maria’s” handmade Chicken or Pork Tamale, One cheese enchilada served with fresh black bean salsa, cilantro rice, sour cream and charro beans. -
Chili Dog Bar Mashed Potato Bowl Beef Slider Beef Nachos Meatball
RWJ HALL BREAKFAST & LUNCH Pizza Burger Brioche Bun Option Mac & Cheese Burger Grilled Chicken with Onion Straws & BBQ Avocado Burger Pepperoni Pizza Cheese Pizza Sausage & Mushroom Cajun Chicken Pizza Veggie Pizza Calzone Breakfast Breakfast Breakfast Breakfast Breakfast Brunch Brunch Denver Scramble Breakfast Scrambled Eggs GF Scrambled Eggs with Cheese GF Eggs Benedict GF Scrambled Eggs GF-DF Scrambled Eggs with Scrambled Eggs GF-DF Hash Brown Patty DF Bacon GF-DF Sausage Links GF Ham Steak GF Sausage Patty GF-DF Cheese GF Triangle Hash Brown VE 7:15am – Sausage Links GF-DF Hash Brown Potatoes GF-DF-VE Waffles VE Baked French Toast Quiche Cheese & Sausage Hash Browns Turkey Sausage 9:30am Pancakes VE Cinnamon Vanilla French Toast Breakfast Potato GF-VE Tater Tots Blueberry Pancakes Sausage Links Mock Chicken Legs Lunch VE Lunch Lunch Lunch Sloppy Joes Wisconsin Blend Meat Ravioli Herb Roasted Chicken GF- Lunch Pork Mushroom Vesuvio California Vegetables Vegetables Dry Rub Jerk Chicken DF Cheese Ravioli VE DF Roasted Red Potatoes VE Turkey Tacos DF Potato Sweet Fries VE Bolognese Sauce GF-DF GF-VE Omelet Bar Pasta Primavera Alfredo VE Mexican Brown Rice VE-DF Asparagus Seasoned GF- Herbed Peas & Pearl Seasoned Peas GF-VE Oat Meal Chive Mashed Potatoes VE Marinara Sauce V-GF-DF Broccoli Spears GF-VE VE-DF Onions GF-DF Italian Herb Roasted Omelet Bar Lunch Steamed Carrots Grilled Zucchini GF-VE Eggplant Parmesan VE Oat Meal GF-VE Pineapple & Mango Rice Potatoes 11am – Corn Cakes VE Herbed Cauliflower GF-VE GF-DF-V Green Beans GF-VE GF-VE-DF -
Philly Cheesesteak Sloppy Joe Lesson Plan
GiGi’s Kitchen Purposeful Programs Philly Cheesesteak Sloppy Joe Lesson Plan Philly Cheesesteak Sloppy Joe INGREDIENTS: • 1 pound lean ground beef • 2 tablespoons butter • 1 small yellow onion diced • 1 small green bell pepper diced • 8 ounces brown mushrooms minced • 2 tablespoons ketchup • 1 tablespoon Worcestershire sauce • 1/2 teaspoon Kosher salt • 1/2 teaspoon fresh ground black pepper • 1 tablespoon cornstarch • 1 cup beef broth • 8 ounces Provolone Cheese Slices chopped (use 6oz if you don't want it very cheesy) • 6 brioche hamburger buns DIRECTIONS: Note: click on times in the instructions to start a kitchen timer while cooking. 1. Add the ground beef to a large cast iron skillet (this browns very well) and brown until a deep brown crust appears before breaking the beef apart. 2. Stir the ground beef and brown until a deep crust appears on about 50 or so percent of the beef. 3. Remove the beef (you can leave the fat) and add the butter and the onions and bell peppers and mushrooms. 4. Let brown for 1-2 minutes before stirring, then let brown for another 1-2 minutes before stirring again. 5. Add the beef back into the pan. 6. In a small cup mix the beef broth and cornstarch together 7. Add the ketchup, Worcestershire sauce, salt, black pepper, beef broth/cornstarch mixture into the pan. 8. Cook until the mixture is only slightly liquidy (about 75% of the mixture is above liquid), 3-5 minutes. 9. Turn off the heat, add in the provolone cheese. 10. Served on toasted brioche buns. -
Beef Steak Different Names
Beef Steak Different Names SHORT LOIN T‐Bone/Porterhouse Club Steak Tenderloin Steak Also Known As: Filet Mignon Fillet de Boeuf Fillet Steak Tournados Medallions Top Loin Steak, Boneless Also Known As: Ambassador Steak Strip Steak Boneless Club Steak Hotel‐Style Steak Kansas City Steak NY Strip Steak Veiny Steak Top Loin Steak, Bone‐in Also Known As: Sirloin Strip Steak Delmonico Steak Chip‐Club Steak Country Club Steak Strip Steak Shell Steak RIB Rib Steak RIB‐EYE STEAK Also Known As: Beauty Steak Delmonico Steak Market Steak Spencer Steak PLATE Skirt Steak ‐ is actually the diaphragm muscle that is cut into portions weighing about 1½ pounds each. This less tender cut benefits from a tenderizing marinade and should be carved across the grain into thin slices for serving. Skirt steak is the original cut used for fajitas. Also Known As: Fajita Meat Inside Skirt Steak Outside Skirt Steak Philadelphia Steak BEEF HANGER STEAK This steak is part of the diaphragm muscle and is best served rare or medium rare. This is a large, thin, flat steak that is great marinated and is flavorful and chewy. Slice it thinly across the grain to serve. Broil, Panfry or Stir‐fry Also Known As: Beef "Hanging Tender". Also sometimes spelled "Hangar" Steak. Hanging Tenderloin Butcher’s Steak FLANK Also Known As: Flank Steak Flank Steak Fillet Jiffy Steak London Broil SIRLOIN [Baron of Beef ‐ Large Roast of the Whole Sirloin Not Cut Down The Backbone] Also Known As: Sirloin Steak Flat‐Bone Steak Pin‐Bone Steak Round‐Bone Steak Wedge‐Bone Steak Top Sirloin Steak, -
The Sloppy Joe Was First Created in Iowa! Or Was It Cuba?
The Sloppy Joe Was First Created in Iowa! Or Was It Cuba? National Sloppy Joe Day is observed each year on March 18th. One of America’s all-time favorite hot sandwiches, it is often made with ground beef, onions, tomato sauce, brown sugar, cola or maple syrup to sweeten it and seasonings to spice it, all served up on a hamburger bun or roll. There are different claims to the origin of the sloppy joe. In Havana, Cuba in the 1930s there was a genuine bartender who gained popularity with vacationers who went by the name of Sloppy Joe. He earned his name for his less than enthusiastic way of cleaning the bar. He was, however, an attentive bartender, and the bar was a hot spot for the jet set. However, no mention is found in papers from the era of a hot sandwich on the menu matching the description of a Sloppy Joe, and the man of the same name retired to Spain in 1933. Another claim on the sandwich is at the Ye Olde Tavern Inn by Abraham and Bertha Kaled in Sioux City, Iowa that had a loose meat sandwich on their menu in 1934. Where, a cook named Joe added tomato sauce to his “loose meat” sandwiches. Voila: a new between-the-bread offering, and the sandwich’s official name. Whoever brought the Sloppy Joe to the world, it was made more convenient when in 1969 Hunt’s put it in a can and called it Manwich. The sloppy joe goes by many names, including manwich, slush burger, yum yums, barbecue, dynamite, and even sloppy jane. -
Fiesta Trays
El Charro Downtown: 520.622.1922 El Charro Ventana: 520.514.1922 El Charro Oro Valley: 520.229.1922 More information available at: www.elcharrocafe.com & find us on Facebook FFiieessttaa TTrraayyss serves 4-6 people Fiesta Trays are a perfect party fix! Fiesta Trays A, B & C are served with tortillas chips, El Charro picante and pico salsas, Sonoran rice or white rice (vg), and choice of Charro or refried beans. Sorry, no substitutions on Fiesta Trays. Papergoods available for $1.50 pp Fiesta Tray A Fiesta Tray A. Appetizers A dozen each of hand-crafted mini chimis, rolled chicken taquitos, quesadillas & sour cream Fiesta Trays A, B & C served with tortilla Chips, El Charro PiCante & PiCo Salsa, choice of rice (Sonoran or Cilantro white) and Charro or refried beans. $59.95 Fiesta Tray B. Fajitas GF Fiesta Tray B Chicken or Vegetarian $82.95 Shrimp or Steak $92.95 Choice of Fajita recipe (2lb) with guacamole, sour cream, and choice of flour or corn tortillas Fiesta Trays A, B & C served with tortilla Chips, El Charro PiCante & PiCo Salsa, ChoiCe of riCe (Sonoran or Cilantro white) and Charro or refried beans. Fiesta Tray C. Carne Seca GF 24-hour notiCe required El Charro Carne Seca with all the fixings and choice of flour or corn tortillas Fiesta Tray D Fiesta Trays A, B & C served with tortilla Chips, El Charro PiCante & PiCo Salsa, ChoiCe of riCe (Sonoran or Cilantro white) and Charro or refried beans. $92.95 Fiesta Tray D. Shrimp Chi-Charron GF 16 bacon-wrapped shrimp & 8 mild caribe peppers stuffed with queso! Served with chipotle ranCh & soy sauce. -
TO-GO MENU FAJITA PACKS 713-353-4400 These Party Packs Combine Tender Aged Beef and Chicken Fajita with All of the Trimmings at a Great Value
PAPPASITO'S CANTINA TO-GO PACKS Please place large orders 24 hours in advance. Complimentary disposable plates, napkins, silverware & serving utensils upon request. TO-GO MENU FAJITA PACKS 713-353-4400 These party packs combine tender aged beef and chicken fajita with all of the trimmings at a great value. Each of the Pappasito's Hilton Americas party packs are served with guacamole, pico de gallo, sour 1600 Lamar St. | Houston, TX 77010 cream, cheddar cheese, grilled onions, rice, frijoles a la charra, fresh flour tortillas, chips & salsa. ORDER & PAY ONLINE Fajita Pack 1 Serves 2-3 1 lb. Beef* & Chicken Fajita 67.95 order.pappasitos.com Fajita Pack 2 Serves 4-6 2 lbs. Beef* & Chicken Fajita 131.95 Fajita Pack 3 Serves 7-9 3 lbs. Beef* & Chicken Fajita 189.95 COCKTAILS Fajita Pack 4 Curbside Serves 10-12 4 lbs. Beef* & Chicken Fajita 247.95 Frozen Platinum The Wave Fajita Pack 5 Margarita A fruity, frozen blend of Patrón Silver tequila margarita & Pappasito’s Serves 15-18 6 lbs. Beef* & Chicken Fajita 361.95 & orange liqueur with Signature Sangria Fajita Pack 6 lemon & lime juices Single 14.95 For Two 25.95 Single For Two Serves 20-24 8 lbs. Beef* & Chicken Fajita 467.95 15.95 27.95 Pappasito’s Signature Pappasito’s Original Sangria Frozen Margarita A fresh, fruity & delicious red wine Half Gallon 37 Gallon 67 punch infused with fresh fruit ENCHILADA PACKS Single 11.95 For Two 21.95 Frozen Watermelon Half Gallon 37 Gallon 67 Each pack is served with rice, beans, chips & salsa. -
Arby's® Menu Items and Ingredients
Arby’s® Menu Items and Ingredients LIMITED TIME OFFERS Half Pound French Dip & Swiss/Au Jus: Roast Beef, Au Jus, Buttermilk Chicken Cordon Bleu: Buttermilk Chicken Fillet, Cinnamon Apple Crisp Swiss Cheese (Processed Slice), Sub Roll. Pit-Smoked Ham, Mayonnaise, Swiss Cheese (Natural Slice), Star Cut Bun. Cinnamon Apple Crisp, Whipped Topping. Arby’s Sauce® Buttermilk Buffalo Chicken: Buttermilk Chicken Fillet, Coke Float Horsey Sauce® Coca Cola, Vanilla Shake Mix. Parmesan Peppercorn Ranch Sauce, Spicy Buffalo Sauce, Three Cheese: Roast Beef, Parmesan Peppercorn Ranch Shredded Iceberg Lettuce, Star Cut Bun. Sauce, Swiss Cheese (Processed Slice), Cheddar Cheese Chicken Tenders SIGNATURE (Sharp Slice), Cheddar Cheese (Shredded), Crispy Onions, Smokehouse Brisket: Smoked Brisket, Smoky Q Sauce, Star Cut Bun. Tangy Barbeque Sauce Buffalo Dipping Sauce Mayonnaise, Smoked Gouda Cheese, Crispy Onions, Star Fire-Roasted Philly: Roast Beef, Roasted Garlic Aioli, Swiss Cut Bun. Cheese (Processed Slice), Italian Seasoning Blend, Red & Honey Mustard Dipping Sauce Traditional Greek Gyro: Gyro Meat, Gyro Sauce, Gyro Yellow Peppers, Sub Roll. Ranch Dipping Sauce Seasoning, Tomatoes, Shredded Iceberg Lettuce, Red Onion, Flatbread. TURKEY SLIDERS Turkey Gyro: Roast Turkey, Gyro Sauce, Gyro Seasoning, Grand Turkey Club: Roast Turkey, Pepper Bacon, Swiss Pizza Slider: Genoa Salami, Pepperoni, Swiss Cheese Red Onion, Tomatoes, Shredded Iceberg Lettuce, Flatbread. Cheese (Processed Slice), Tomatoes, (Processed Slice), Robust Marinara, Split Top Bun. Roast Beef Gyro: Roast Beef, Gyro Sauce, Gyro Seasoning, Leaf Lettuce, Mayonnaise, Harvest Wheat Bun. Buffalo Chicken Slider: Prime-Cut Chicken Tenders, Red Onion, Tomatoes, Shredded Iceberg Lettuce, Flatbread. Roast Turkey Ranch & Bacon Sandwich: Roast Turkey, Parmesan Peppercorn Ranch Sauce, Spicy Buffalo Sauce, Loaded Italian: Pepperoni, Genoa Salami, Pit-Smoked Pepper Bacon, Red Onion, Tomatoes, Leaf Lettuce, Split Top Bun. -
Rev Your Engines DJ's Soups Wraps Rockin' Sandwiches Refreshing Salads
Lunch Menu 2021.qxp_Layout 1 1/27/21 3:39 PM Page 2 Rev Your Engines Rockin’ Sandwiches Basket of Tots $6.59 Loaded $8.99 BLT – bacon, lettuce, tomato w/mayo on toast $6.19 Mozzarella Sticks (5) – served w/marinara $6.49 Ham or Smoked Turkey – served with lettuce, tomato, Chili Cheese Fries $8.99 mayo on choice of roll or bread $6.89 Corn Fritters $3.49 Proudly Serving Chicken Salad or Tuna Salad – our creamy blend served Sweet Potato Fries $5.39 LOCALLY Sourced w/lettuce & tomato on choice of bread/toast $6.29 Gourmet Onion Rings (12) $8.59 Produce, Eggs The Club – lettuce, tomato, mayo & bacon w/choice of and Meat Side of Fries $4.29 Cheesy Fries $6.59 ham, smoked turkey or sweet bologna on toast $8.79 Sliders – 3 mini cheeseburgers $6.69 Grilled Cheese – choice of cheese $3.99 Chicken Fingers (5) – tenderloins deep fried, w/tomato $4.79 add bacon or ham $7.19 w/sauce $7.69 Chicken Breast – grilled or crispy, LTM $7.29 Cheese Quesadilla – w/salsa and sour cream $7.19 Chicken Quesadilla – shredded chicken, cheese Wet Fries – topped w/gravy $5.39 topped served with salsa & sour cream $10.79 with cheese $6.49 Chipotle Black Bean or Turkey Burger – served w/LTM Layin’ Rubber Sampler – Build your own – sliders, chicken on roll $6.79 tenders, onion rings, french fries, mozzarella sticks, Little Dog - all beef, grilled $2.49 corn fritters, cheese quesadilla half Big Dog - all beef, grilled $5.89 Loaded Fries – house seasoned, topped w/bacon & melted cheddar blend, served with Elvis’ Fave dilly ranch $11.29 half size $7.39 Split charge Peanut