BB0085 COVID Bubble and Squeak Recipe.Indd

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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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RECIPE CARD DEC.Indd
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.
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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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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 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
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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 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
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