DOCSLIB.ORG

Product Guide and Price List

Total Page：16

File Type：pdf, Size：1020Kb

Download full-text PDF Read full-text
Product Guide and Price List PRODUCT GUIDE AND PRICE LIST UPDATED MAY 5, 2020 817 NE MADRONA STREET PORTLAND, OR 97211 PHONE: 503 234-9387 FAX: 503 236-8917 E-MAIL: [email protected] www.classic-foods.com All products unconditionally guaranteed Prices subject to change without notice Locally owned and operated since 1984 CONTACT 817 NE Madrona Street Portland, OR 97211 Phone: 503-234-9387 Fax: 503-236-8917 E-mail: [email protected] ORDERING We accept orders by phone, fax or e-mail. Please be specific when ordering, include the name of the business, who is ordering, contact phone number, item description, brand, unit size, quantity needed and expected delivery date. Office Hours Monday – Friday 8:00 AM to 5:00 PM After hours please leave a detailed message on the recorder. Placing Orders We accept orders by phone, fax or e-mail. Delivery We offer free delivery with a $100 minimum order. There is no minimum for Will Call Orders. No deliveries will be scheduled after 2 pm. No deliveries to residential customers. Customer Service Customer Service personnel are available to help, by giving you a reminder call on a set day and time. Please inquire. Fresh Pasta All fresh pasta must be ordered by noon for next day availability. Monday orders must be made by noon the previous Friday. No weekend production. TERMS OF SALE Credit All sales COD until credit arrangements have been made. No credit will be granted without a signed and approved Application of Credit. Past due accounts will be charged interest at the rate of 1.5% per month (18% per annum). Payment We accept cash, checks, Visa and MasterCard Prices Prices are subject to change without notice. Case purchases discounted three percent (3%). Returns Product may be returned within 30 days of purchase and with written authorization from the office. Returned items are subject to a 15% re- stocking fee. Credits Credits will be issued by our office, only after returned product has been verified. Do not deduct returned product from invoices. Returned Checks NSF (non-sufficient funds) checks will be assessed a fee of $25. Classic Foods Priceless List - May 5, 2020 2 DELIVERY SCHEDULE Downtown Portland Monday, (order fresh pasta before noon Friday) Northwest Portland Tuesday, Thursday, Friday (order fresh pasta before noon for next day delivery) Southeast Portland Monday (order fresh pasta before noon Friday) Hawthorne, Belmont, Woodstock, Thursday (order fresh pasta before noon Wednesday) Sellwood, Powell, Division North Portland Tuesday (order fresh pasta before noon Monday) St. Johns, Kenton Friday (order fresh pasta before noon Thursday) Inner Northeast Portland Tuesday (order fresh pasta before noon Monday) NE Broadway, East Burnside, Sandy Blvd. Friday (order fresh pasta before noon Thursday) PDX Airport Wednesday (order fresh pasta before noon Tuesday) Clark County Monday (order fresh pasta before noon Friday) Thursday (order fresh pasta before noon Wednesday) Gresham, East County Thursday (order fresh pasta before noon Wednesday) Troutdale, Happy Valley, Clackamas, Oregon City Southwest Portland Tuesday (order fresh pasta before noon Monday) Lake Oswego, Tigard, West Linn, Friday (order fresh pasta before noon Thursday) Tualatin, Multnomah Washington County Tuesday (order fresh pasta before noon Monday) Beaverton, Raleigh Hills, Hillsboro, Friday (order fresh pasta before noon Thursday) Tigard, Hillsdale Forest Grove Friday only Salem, Corvallis, Eugene Wednesday (order fresh pasta before noon Tuesday) Yamhill County Sherwood, Newberg, McMinnville All Other Areas Please contact our office UPS Daily UPS shipping is available. No Saturday deliveries. No perishable items shipped. Classic Foods Priceless List - May 5, 2020 3 FRESH PASTA EXTRUDED PASTA Classic Foods is proud to offer Oregon’s most extensive selection of Classic Foods is proud to offer a line of short cut extruded pastas (pasta corta) made with machinery from Italpast of Fidenza Italy. fresh pasta, handmade in small batches using General Mills semolina Our extruded pasta dough is made with Semolina & filtered water and durum wheat flour, pasteurized fresh cage free eggs from and cut on bronze dies, giving the pasta it's traditional rough texture Stiebrs Farms and filtered water. To insure the highest quality which allows sauce to adhere to it. Typical of the best Italian product we have travelled to Italy to buy machinery direct from the extruded pasta. manufacturer, Capitani of Lomazzo in Lombardia, and to learn traditional Italian pasta-making techniques. As with traditional Our extruded pasta is made in small batches, quickly frozen and homemade Italian pasta fresca, Classic Foods sheeted pasta is never packed. heated during processing, resulting in superior quality. Casarecci gemelli 2 lb Bucatini hollow spaghetti 3 lb Our string noodles are made by laminating kneaded dough into Elbow Macaroni large ridged 2 lb sheets before cutting to order into fettuccine, linguine, spaghetti, Orzo rice shape 2 lb angel hair, pappardelle and sheets for making lasagne or ravioli. The Penne Rigati tubes with ridges 2 lb thickness can vary depending on your preferences. Radiatore cylinder with ridges 2 lb Rigatoni large tubes 2 lb All fresh-cut pasta is available in small quantities in our standard Rotini fusilli 2 lb Seashells conghigle - salad size 2 lb flavors: Egg, Spinach and Black Pepper Spirelli cavatappi 2 lb Order by noon for next day availability otherwise we have frozen available of all cuts but Angel Hair DRY PASTA SHAPE WIDTH PACK SIZE DAKOTA GROWERS (USA) Angel Hair 1 millimeter 1 lb Spaghetti 2 millimeter 3 lb Angel Hair Capellini - (1mm) 10" 20 lb Linguine 4 millimeter 3 lb Bow Ties Farfalle - small 10 lb Fettuccine 6 millimeter 3 lb Cavatappi Spirelli - large 20 lb Pappardelle 12 millimeter 3 lb Fettuccine (5mm) 10" 20 lb Lasagne Sheets 160 millimeter 2 lb Fregola Italian Toasted Pasta 17.6 oz Linguine (3mm) 10" 20 lb Macaroni Elbow - large ridged 20 lb Elbow - regular 20 lb Orechiette Small ears 10 lb Orzo Rice shape 10 lb STANDARD SHEETED PASTA Penne Rigate Ridged - large 20 lb Rigatoni Tubes - large 20 lb Rotini Spirals 20 lb FLAVORS Spaghetti (2mm) 10" 20 lb No Minimum quantity required DAKOTA GROWERS - GLUTEN FREE (USA) Pasta is cut to order Priced per pound Penne Rigate Organic Corn and Rice 9 lb Spaghetti Organic Corn and Rice 9 lb Egg $2.10 ETHNIC NOODLES Spinach 2.40 Black Pepper 2.65 Cous Cous traditional - USA 10 lb large toasted - Israeli 5 lb Pad Thai medium rice noodle - 1 lb Ramen Thailandfrozen - Classic Foods 3 lb Rice Sticks vermicelli - China 1 lb Soba buckwheat - Naka Seimen 10 lb Udon wide wheat - Naka Seimen 10 lb Yaki Soba frozen - Classic Foods 3 lb Classic Foods Priceless List - May 5, 2020 4 RAVIOLI GNOCCHI Classic Foods is Oregon's artisan ravioli specialist! A specialty of northern Italy. Gnocchi are potato dumplings with ridges and considered a dinner staple along with pasta and risotto. We have these standard offerings as well as Seasonal Specials to The large ridges are designed to hold lots of sauce. We make ours choose from. The dough is made with semolina and durum wheat, in house with potatoes, semolina, and fresh pasteurized cage free fresh pasteurized Organic cage free eggs from Stiebrs Farms and eggs from Stiebrs Farms and filtered water. Just add to boiling filtered water. Ravioli are packed in a 2 lb container and shipped salted water and simmer for six minutes. frozen. Sold frozen in 2-pound packages Oval Ravioli (24/ lb) Medium Square Ravioli (40/ lb) Potato Gnocchi 2 lb Butternut Squash & Gorgonzola 2 lb Seasonal Gnocchi 2 lb organic squash from Stahlbush Island Farms, roasted onion & garlic, gorgonzola, parmesan and pecorino cheese. PESTO & SAUCES egg wrap - oval Since Classic Foods is Oregon's Pasta Specialist, it only makes sense Crab & Artichoke 2 lb that we would make great pesto. You could labor all day picking Dungeness crab, grilled artichoke bottoms, roasted onion & garlic, fresh mozzarella, ricotta and parmesan basil leaves but why bother when ours is as good as house made. cheese. egg wrap - oval Genovese 1.80 lb Crab & Parmesan 2 lb Italian style with sweet basil, pine nuts, olive oil 7 oz Dungeness Crab, 18 month grana padano, ricotta, blend, parmesan and garlic fresh mozzarella, toasted pine nuts, roasted onion & garlic. Econo 1.80 lb same as our Genovese but without pine nuts egg wrap - oval Wild Mushroom 2 lb Pesto Base 1 lb porcini, chanterelle, boletus and oyster mushrooms, sweet basil and olive oil blend parmesan, pecorino and ricotta cheese. Cilantro Lime 1 lb egg wrap - oval cilantro, pepitas, parmesan, pecorino, garlic and lime 7 oz juice Smoked Salmon 2 lb smoked wild salmon, red onions, capers, ricotta, Sun Dried Tomato 1 lb parmesan and cream cheese. sun dried tomatoes, balsamic vinegar, olive oil blend, 7 oz dill wrap - oval garlic, basil, roasted onion and pine nuts Artichoke & Feta 2 lb Chimichurri 1 lb Argentine inspired marinade & condiment. Made with 7 oz artichoke bottoms, oil cured olives, kalamata olives, sheep's milk feta, parmesan, pecorino and ricotta parsley, oregano, olive oil blend, vinegar lemon juice, cheese. Santaka chili and garlic egg wrap - oval Guajillo Paste 2 lb a convenient spreadable paste authentic to Mexican Four Cheese 2 lb cuisine with fruity and earthy notes. parmesan, pecorino, mozzarella and ricotta cheese. Harissa 1 lb egg wrap - medium square aromatic chile paste that's a widely used staple in 7 oz Spinach Three Cheese 2 lb North African and Middle Eastern cooking consisting spinach, parmesan, pecorino and ricotta cheese. of chiles, preserved lemons, tomatoes and spices egg wrap - medium square Marinara 8/1 lb classic Italian tomato sauce with garlic, onion, basil, TORTELLINI salt and extra virgin olive oil Romesco 1 lb Literally 'little hats' in Italian, Classic Foods Tortellini are made in Nut and pepper based sauce that originated from 7 oz house and are stuffed with parmesan, ricotta, Organic eggs, garlic Spain.
Load more

Recommended publications
  • Overview on Annatto and Other Colours, Colour Removal, Analysis
    1 Journal 2 Comprehensive Reviews in Food Science and Food Safety 3 Title 4 Colorants in cheese manufacture: Production, Chemistry, Interactions and Regulation 5 6 7 Authors 8 9 Sharma, P.1,2, Segat, A.1,2, Kelly, A. L.3, and Sheehan, J.J.1 10 11 1 Teagasc Food Research Centre, Moorepark, Fermoy, Co. Cork, Ireland 12 2Dairy Processing Technology Centre (DPTC), Ireland 13 3School of Food and Nutritional Sciences, University College, Cork, Ireland 14 15 16 17 18 1 19 ABSTRACT 20 Colored Cheddar cheeses are prepared by adding an aqueous annatto extract (norbixin) to 21 cheese milk; however, a considerable proportion (~20%) of such colorant is transferred to 22 whey, which can limit the end use applications of whey products. Different geographical 23 regions have adopted various strategies for handling whey derived from colored cheeses 24 production. For example, in the USA, whey products are treated with oxidizing agents such 25 as hydrogen peroxide and benzoyl peroxide to obtain white and colorless spray-dried 26 products; however, chemical bleaching of whey is prohibited in Europe and China. 27 Fundamental studies have focused on understanding the interactions between colorants 28 molecules and various components of cheese. In addition, the selective delivery of colorants 29 to the cheese curd through approaches such as encapsulated norbixin and micro-capsules of 30 bixin or use of alternative colorants, including fat- soluble/emulsified versions of annatto or 31 beta-carotene, have been studied. This review provides a critical analysis of pertinent 32 scientific and patent literature pertaining to colorant delivery in cheese and various types of 33 colorant products on the market for cheese manufacture, and also considers interactions 34 between colorant molecules and cheese components; various strategies for elimination of 35 color transfer to whey during cheese manufacture are also discussed.
    [Show full text]
  • Domesticating the Undomesticated for Global Food and Nutritional Security: Four Steps
    agronomy Essay Domesticating the Undomesticated for Global Food and Nutritional Security: Four Steps Ajeet Singh , Pradeep Kumar Dubey, Rajan Chaurasia , Rama Kant Dubey, Krishna Kumar Pandey, Gopal Shankar Singh and Purushothaman Chirakkuzhyil Abhilash * Institute of Environment & Sustainable Development, Banaras Hindu University, Varanasi 221005, India * Correspondence: [email protected]; Tel.: +91-94156-44280 Received: 8 July 2019; Accepted: 27 August 2019; Published: 28 August 2019 Abstract: Ensuring the food and nutritional demand of the ever-growing human population is a major sustainability challenge for humanity in this Anthropocene. The cultivation of climate resilient, adaptive and underutilized wild crops along with modern crop varieties is proposed as an innovative strategy for managing future agricultural production under the changing environmental conditions. Such underutilized and neglected wild crops have been recently projected by the Food and Agricultural Organization of the United Nations as ‘future smart crops’ as they are not only hardy, and resilient to changing climatic conditions, but also rich in nutrients. They need only minimal care and input, and therefore, they can be easily grown in degraded and nutrient-poor soil also. Moreover, they can be used for improving the adaptive traits of modern crops. The contribution of such neglected, and underutilized crops and their wild relatives to global food production is estimated to be around 115–120 billion US$ per annum. Therefore, the exploitation of such lesser
    [Show full text]
  • Comparison of the Ionizing Radiation Effects on Cochineal, Annatto and Turmeric Natural Dyes
    Radiation Physics and Chemistry ∎ (∎∎∎∎) ∎∎∎–∎∎∎ Contents lists available at ScienceDirect Radiation Physics and Chemistry journal homepage: www.elsevier.com/locate/radphyschem Comparison of the ionizing radiation effects on cochineal, annatto and turmeric natural dyes Helio M. Cosentino a, Patricia Y.I. Takinami b, Nelida L. del Mastro b,n a Mackenzie Presbyterian University, R. da Consolação 930, 01302-907 SP, Brazil b Center of Radiation Technology, IPEN-CNEN/SP, Av. Prof. Lineu Prestes, 2242, 05508-900 SP, Brazil HIGHLIGHTS Comparison of radiosensitivity of food colors was performed. Carmine showed the highest resistance to radiation. Annatto and turmeric behaved sensitive to radiation when diluted. Turmeric was the most affected by ionizing radiation. article info abstract Article history: As studies on radiation stability of food dyes are scarce, commercially important natural food grade dyes Received 5 June 2015 were evaluated in terms of their sensitivity against gamma ionizing radiation. Cochineal, annatto and Received in revised form turmeric dyes with suitable concentrations were subjected to increasing doses up to 32 kGy and analyzed 23 September 2015 by spectrophotometry and capillary electrophoresis. The results showed different pattern of absorbance Accepted 28 September 2015 versus absorbed dose for the three systems. Carmine, the glucosidal coloring matter from the scale insect Coccus cacti L., Homoptera (cochineal) remained almost unaffected by radiation up to doses of about Keywords: 32 kGy (absorbance at 494 nm). Meanwhile, at that dose, a plant-derived product annatto or urucum Food colors (Bixa orellana L.) tincture presented a nearly 58% reduction in color intensity. Tincture of curcumin (di- Ionizing radiation feruloylmethane) the active ingredient in the eastern spice turmeric (Curcuma longa) showed to be Carmine highly sensitive to radiation when diluted.
    [Show full text]
  • Holiday Tables in Puerto Rican Households Filled with Food, Family, Fun | Food | Lancasteronline.Com
    Holiday tables in Puerto Rican households filled with food, family, fun | Food | lancasteronline.com NEWSPAPER SUBSCRIPTION Renew Subscription Customer Care Center eEdition Newsletters Careers at LNP Advertise � 57° December 22, 2015 Holiday tables in Puerto Rican households filled with food, family, fun � Christina Maldonado-Coffey answers questions about pasteles, tembleque and more � � MARY ELLEN WRIGHT | Staff Writer Dec 9, 2015 Comments http://lancasteronline.com/...uerto-rican-households-filled-with-food-family/article_960e3c44-9e73-11e5-a86c-5f88667fa17d.html[12/22/2015 2:11:41 PM] Holiday tables in Puerto Rican households filled with food, family, fun | Food | lancasteronline.com � � � � � � In Puerto Rican households during the holidays, Christina Maldonado-Coffey says, meals are all about family. “Our holiday tradition is having family over,” she says. “Family is huge. Music. Food. Fun. We are a very proud people. We’re loud. We are a very celebratory people. “That’s just our culture. That’s the love. That’s the passion that we have.” Paired with that passion and love, Maldonado-Coffey adds, Puerto Rican cooks serve up dishes such as pasteles, arroz dulce and tembleque. Maldonado-Coffey, 40, runs her own catering company, Catering by Christina, out of the shared East Side Community Kitchen. She sells food based on Puerto Rican and other cuisines at her stand at Lancaster’s Central Market. After working for many years at the former Pfizer plant in Lititz, she trained at the Pennsylvania School of Culinary Arts at Lancaster’s YTI Career Institute before opening her own business five years ago. We asked Maldonado-Coffey about the Puerto Rican food served at Christmas and New Year’s celebrations.
    [Show full text]
  • 40 CFR Ch. I (7–1–04 Edition) § 180.41
    § 180.41 40 CFR Ch. I (7–1–04 Edition) all individual crops within a group, the from crops additional to those rep- proposed or registered patterns of use resentative crops in a grouping may be for all crops in the group or subgroup required for systemic pesticides. must be similar before a group toler- (i) The commodities included in the ance is established. The pattern of use groups will be updated periodically ei- consists of the amount of pesticide ap- ther at the initiative of the Agency or plied, the number of times applied, the at the request of an interested party. timing of the first application, the in- Persons interested in updating this sec- terval between applications, and the tion should contact the Registration interval between the last application Division of the Office of Pesticide Pro- and harvest. The pattern of use will grams. also include the type of application; for (j) Establishment of a tolerance does example, soil or foliar application, or not substitute for the additional need application by ground or aerial equip- to register the pesticide under a com- ment. panion law, the Federal Insecticide, (f) When the crop grouping contains Fungicide, and Rodenticide Act. The commodities or byproducts that are Registration Division of the Office of utilized for animal feed, any needed Pesticide Programs should be con- tolerance or exemption from a toler- tacted concerning procedures for reg- ance for the pesticide in meat, milk, istration of new uses of a pesticide. poultry and/or eggs must be established before a tolerance will be granted for [60 FR 26635, May 17, 1995] the group as a whole.
    [Show full text]
  • 1. Summary the Food Colour Annatto Is Obtained from the Outer Layer of The
    ANNATTO EXTRACTS Chemical and Technical Assessment First draft prepared by James Smith, Ph.D. Reviewed by Mrs Harriet Wallin 1. Summary The food colour annatto is obtained from the outer layer of the seeds of the tropical tree Bixa orellana L. The principle pigment in annatto, cis-bixin, is a carotenoid, which is contained in the resinous coating surrounding the seed itself. Processing is primarily done by abrading off of the pigment in an appropriate suspending agent for production of the native bixin from the seed. Processing may alternatively involve aqueous alkaline hydrolysis with simultaneous production of norbixin. Traditionally, water or vegetable oil is used as a suspending agent, although solvent extraction is now also employed to produce more purified annatto extracts. Microcrystalline bixin products of 80 - 97% purity have been developed as a response to the need for more concentrated annatto extracts. Annatto has been used for over two centuries as a food colour especially in cheese and the various forms are now used in a wide range of food products. 2. Description Annatto is obtained from the outer layer of the seeds of the tropical tree Bixa orellana L. The principle pigment in annatto, namely bixin, is a carotenoid, which is contained in the resinous coating surrounding the seed itself. The major pigment present is cis-bixin; also present, as minor constituents, are trans-bixin, cis-norbixin and trans-norbixin (see section 4.1 on chemical composition). The annatto tree is native to Central and South America where its seeds are used as a spice in traditional cooking.
    [Show full text]
  • Annatto and Turmeric: Naturally Golden
    [Colors] Vol. 21 No. 4 April 2011 Annatto and Turmeric: Naturally Golden By Renee Gan, Contributing Editor Aside from being a bit tricky to spell, annatto and turmeric have a few things in common. Both are spices, both are generally accepted as ―natural" and both lend golden hues to foods. Product developers are increasingly looking to color foods with natural ingredients. For the yellow-to- orange spectrum, annatto and turmeric fit the bill nicely. ―Turmeric and annatto are both derived from natural sources and, as a result, have been perceived as natural by the food industry and consumers," says Timothy Effertz, senior product manager, Chr. Hansen, Milwaukee, WI. However, one cannot simply call a color ―natural," even if it is naturally derived. ―As far as U.S. labeling is concerned, colors are treated very differently from flavors," says Jeff Greaves, president, Food Ingredient Solutions, LLC, Teterboro, NJ. ―Unlike natural flavors, FDA’s view is that any added color is artificial because it is not the native color of the product." Origins and derivation The annatto shrub is an evergreen native to Latin America. ―Annatto is derived from the thin, resinous coating of the seeds of the annatto, or achiote, shrub (Bixa orellana L.). It can be processed several different ways, depending on the intended application," says Effertz. The seeds are dried, or made into a powder or paste, before being sold. An important measure is the bixin content of the paste, which should be 2.7% or greater, according to ―Market Brief on Annatto Seeds: Overview of the World Market," a 1993 report from the International Trade Centre and World Trade Organization, Geneva.
    [Show full text]
  • Epicentre Spice Guide
    SPICE The Epicentre Guidebook Edited by Barry Mortin © 2013, The Epicentre. All rights reserved Please Note: This ebook is by no means a complete encyclopedia of spices. Please refer to our website, theepicentre.com for more comprehensive information. Please register for updates, special offers and to win spices! Register at theepicentre.com SPICE The Epicentre Guidebook CONTENTS Ajwain .....................................................................1 Herbes de Provence.........................................43 Aleppo Pepper.....................................................2 Juniper..................................................................44 Allspice ...................................................................4 Kaffir Lime leaves..............................................46 Amchur...................................................................7 Lavender..............................................................48 Ancho Chile...........................................................8 Lemongrass .......................................................50 Anise .......................................................................9 Mace......................................................................51 Annatto................................................................11 Mint .......................................................................53 Basil .......................................................................13 Nigella ..................................................................55
    [Show full text]
  • Xeways India Llp
    Xeways Business Solutions LLP XEWAYS INDIA LLP PRODUCT CHART S.NO ITEM INDIAN NAME HIBISCUS/SENBARATTI 1 Hibiscus Sabdariffa 2 Hibiscus Rosa Sinensis MORINGA/ MURUNGAI 1 Moringa Leaves (normal) 2 Moringa T cuts (normal) 3 Moringa Powder (normal) 4 Moringa Seeds LEAVES 1 Hibiscus Rosa 2 Cassia Auriculata 3 Cassia Obovata 4 Henna Leaves 5 Indigo Leaves 6 Castor Leaves 7 Tamarind Leaves 8 Neem Leaves 9 Vilwa Leaves 10 Turmeric Leaves 11 Arjuna Leaves 12 Ocimum Sanctum 13 Albizia Amara 14 Phyla Nodiflora Registered Office: L-39/A Wing, Express Zone, Next to Patel Vatika, W.E. Highway, Goregaon East, Mumbai, Maharashtra 400063 INDIA Cell:+919004015233 Telex:+912228406298 Email:[email protected] Xeways Business Solutions LLP 15 Cardiospermum Halicacabum 16 Solanum Trilobatum 17 Solanum Nigrum 18 Adathoda Vasica 19 Rosemary 20 Oregano 21 Peppermint 22 Spearmint 23 Stevia 24 Nettle Leaves 25 Nyctanthes Arbor Tristis WHOLE PLANT 1 Mimosa Pudica 2 Centella Asiatica 3 Aerva Lanata 4 Hybanthus Enneaspermus 5 Catharanthus Roseus ( Vinca Rosea ) FLOWERS 1 Himalayan Red Rose Petals 2 Himalayan Red Rose Petals Powder 3 Rosa Damascena Petals ( Damask Rose ) 4 Jasmine Flowers 5 Jasmine Flowers T Cuts 6 Marigold Petals 7 Calendula Petals 8 Cockscomb Flowers 9 Lotus Petals 10 Palash Flowers 11 Cassia Auriculata Flowers 12 Woodfordia Fruiticosa Flowers 13 Neem Flowers Registered Office: L-39/A Wing, Express Zone, Next to Patel Vatika, W.E. Highway, Goregaon East, Mumbai, Maharashtra 400063 INDIA Cell:+919004015233 Telex:+912228406298 Email:[email protected]
    [Show full text]
  • Kfc Ingredient List
    NUTRITION GUIDE KFC INGREDIENT LIST Roasted Caesar Salad w/o Dressing & Croutons Lettuce Blend: Iceberg Lettuce and Romaine Lettuce, Cheese: Pasteurized Milk, Cheese Culture, Salt, Enzymes, and Anti-caking Agent, Chicken: Chicken Breast Filets with Rib Meat Binders added, Caramel Color Added. Containing: Up to 25% of a solution of Water, Seasoning (Salt, Sugar, Monosodium Glutamate, Hydrolyzed Corn Gluten and Soy Proteins, Onion Powder, Soy Sauce Solids [Soybeans, Wheat, Salt], Spices, Maltodextrin, Dextrose, Garlic Powder, Autolyzed Yeast, Partially Hydrogenated Soybean and Cottonseed Oil, Silicon Dioxide (as Anticaking Agent), Natural Flavor, Caramel Color, Thiamine Hydrochloride, Disodium Inosinate, and Disodium Guanylate), Soy Protein Concentrate, Rice Starch and Sodium Phosphates. Glazed with Partially Hydrogenated Soybean and Cottonseed Oil, Maltodextrin, Salt, Dextrose, Dehydrated Onion, Spice, Nonfat Dry Milk, Dehydrated Garlic, Citric Acid, Caramel Color, Calcium Silicate (as Anticaking Agent), Natural Flavor, Paprika, Extractives of Tumeric. Contains Milk, Wheat and Soy. Crispy Caesar Salad w/o Dressing Lettuce Blend: Iceberg Lettuce and Romaine Lettuce, Cheese: Pasteurized Milk, Cheese Culture, Salt, Enzymes, and Anti-caking Agent, Croutons: Enriched Flour (Wheat Flour, Barley Malt, Niacin, Reduced Iron, Thiamine Mononitrate, Riboflavin, Folic Acid), Partially Hydrogenated Soybean Oil, Water, Cheese Powder (Buttermilk, Parmesan Cheese [Cultured Part-Skim Milk, Salt, Enzymes], Partially Hydrogenated Soybean Oil, Disodium Phosphate,
    [Show full text]
  • The Ingredients in Yucatán Cuisine* Elsie Montiel
    22 MORALES. Yucatan Cuisine:Layout 1 4/4/09 10:16 Page 104 The Ingredients in Yucatán Cuisine* Elsie Montiel Mérida’s central market, a quick lesson in the basic colors and flavors of regional cooking. ne undeniable attraction of the Yucatán peninsu- region is the fact that relatively few ingredients are needed la is its cuisine, a delicious result of the culinary to prepare a wide variety of dishes. Whether in a Yucatán Opairing of European and local influences. This family cupboard or the walk-in storeroom of a five-star res- combination has resulted in such unparalleled, exquisite taurant, you will find certain basic ingredients with which dishes, that many outsiders have become permanent afi- housewives and great chefs prepare the dishes you will cionados of the unmistakable flavor of Yucatán cuisine. never tire of. Perhaps the most interesting thing about this gastronomical To start: achiote (annatto seed paste), used to prepare the best-known Yucatán dish, pibil pork, plus chicken, fish and a host of other dishes. Another basic is banana leaves, * Information provided by Isabel Morales Quezada; written by sold in any local market. No authentic Yucatán table can be Elsie Montiel. without its Habanero chili pepper salsa —but, newcomers Photos of dishes by Rubén Vázquez. to chili peppers beware!— or red onions pickled in lime 104 22 MORALES. Yucatan Cuisine:Layout 1 4/4/09 10:16 Page 105 juice and spices; limes, sour oranges, garlic, fines herbes Lime Soup and spices like cloves, black pepper, oregano, cumin, corian- der and vinegar. Chaya, a local plant, is used to make the Ingredients most delicately flavored tamales and many other dishes.
    [Show full text]
  • OF SPICE BLEND RECIPES Adobo Seasoning
    INDEX OF SPICE BLEND RECIPES Adobo Seasoning........................................................................................................................................................................................ 1 Annatto Seed .............................................................................................................................................................................................. 1 Apple Pie Spice .......................................................................................................................................................................................... 1 Arrowroot.................................................................................................................................................................................................... 1 Arizona Herbal Spice Mix ....................................................................................................................................................................... 1 Arizona Southwest Mix ........................................................................................................................................................................... 1 Baking Spice.......................................................................................................... ................................................................................... 2 Barbecue Rub.............................................................................................................................................................................................
    [Show full text]