Yogurt Substitution Guide

Total Page：16

File Type：pdf, Size：1020Kb

yOgurt Substitution Guide Make it with yogurt instead! you can use this substitution guide to make tasty dressings and desserts, creamy soups, moist baked goods and tender marinated meats. and to cut fat and calories too. = = 1 cup 1 cup stonyfield 1 cup 3/4 cup stonyfield sour cream organic greek yogurt oil organic greek yogurt = = 1 cup 1 cup stonyfield 1 cup 2/3 cup stonyfield organic mayonnaise organic yogurt buttermilk yogurt + 3/4 cup milk = = 1 cup 1/2 cup stonyfield organic 1 cup 1 cup stonyfield butter greek yogurt + 1/2 cup butter heavy cream organic greek yogurt stonyfield.com/recipes yogurt substitution Nutrition Facts* Per 1 Cup Food calories (Kcal) fat (g) Vegetable Oil 2130 240 Stonyfield Organic Greek Nonfat Yogurt Plain 130 0 Butter 1630 184 Stonyfield Organic Greek Nonfat Yogurt Plain 130 0 Mayonnaise 1630 180 Stonyfield Organic Lowfat Yogurt Plain 120 2.5 Heavy Cream 820 87 Stonyfield Organic Greek Nonfat Yogurt Plain 130 0 Sour Cream 450 44 Stonyfield Organic Nonfat Yogurt Plain 130 0 Buttermilk 150 8 Stonyfield Organic Lowfat Yogurt Plain 120 2.5 Cooking Tips When adding yogurt to a hot mixture, stir a few Freezing and Heating Yogurt: Freezing yogurt can tablespoons of the hot food into the yogurt to warm it destroy some of the beneficial cultures, and heating yogurt gradually. Then stir the warmed yogurt mixture back into above 120° will destroy beneficial cultures. However, frozen the hot food. This will help keep the yogurt from separating. or heated yogurt still provides valuable nutrients like calcium and protein. When adding yogurt, stir or fold it in gently to maintain a thick and creamy texture. To thicken up a yogurt-based salad dressing or dip, just chill it for an hour. For more information visit stonyfield.com/recipes *Based on 1:1 Cup. Data collected from USDA FoodData Central and Food and Nutrient Database for Dietary Studies Survey 2015-2016, https://fdc.nal.usda.gov/index.html.

Copy Link

Recommended publications

Role of Microbes in Dairy Industry
Mini review Nutri Food Sci Int J Volume 3 Issue 3 - September 2017 Copyright © All rights are reserved by Anil Kumar DOI: 10.19080/NFSIJ.2017.03.555612 Role of Microbes in Dairy Industry Anil Kumar* and Nikita Chordia School of Biotechnology, Devi Ahilya University, India Submission: March 3, 2017; Published: September 22, 2017 *Corresponding author: Anil Kumar, School of Biotechnology, Devi Ahilya University, Khandwa Rd., Indore-452001,India, Email: Abstract Milk represents a good source of nutrients and liquid for hydration and is known to humanity thousands of years ago. The fermentation of milk provides a simple way to increase its shelf-life while improving its safety. Different strains of bacteria and fungi are used for fermentation of are used for coagulation of milk and thereafter, these can be processed for diverse products. milk in order to produce a wide variety of dairy products viz. curd, yogurt, cheese, kefir and kumis. The main bacteria are lactic acid bacteria that Introduction Since ancient times, dairy products have been part of human diet. These serve as good source of calcium, vitamin D, proteins coagulated under the influence of certain microorganisms. By producing bacteria. and other essential nutrients. These products also provide luck it was having harmless, acidifying type and non toxin- phosphorus, potassium, magnesium, and various vitamins viz. vitamin A (retinols), vitamin B12 (cyanocobalamin), and have been developed in all parts of the world each with its own Various types of fermented milks and derived products characteristic history. Their nature depends very much on using different microbial strains. Microbes ferment the the type of milk used, on the pre-treatment of the milk, on the riboflavin.
[Show full text]
SOUR CREAM: Toward Semantic Processing of Recipes
SOUR CREAM: Toward Semantic Processing of Recipes Dan Tasse and Noah A. Smith CMU-LTI-08-005 Language Technologies Institute School of Computer Science Carnegie Mellon University 5000 Forbes Ave., Pittsburgh, PA 15213 www.lti.cs.cmu.edu SOUR CREAM: Toward Semantic Processing of Recipes Dan Tasse and Noah A. Smith School of Computer Science Carnegie Mellon University [email protected], [email protected] May 2008 1 Introduction We present preliminary work on SOUR CREAM (System to Organize and Understand Recipes, Capacitating Relatively Exciting Applications Meanwhile). The aim of this project is to develop new techniques for semantic parsing by focusing on the domain of cooking recipes. This report details the MILK meaning representation language and CURD, a database of recipes annotated in the MILK language. We also detail preliminary efforts at semantic processing using this dataset. 2 MILK: Minimal Instruction Language for the Kitchen In this section we present MILK, the Minimal Instruction Language for the Kitchen. In designing this language, we aimed to create a concise, yet complete, set of instructions that represent the actions demanded by imperative statements in recipes. MILK is based on ﬁrst-order logic, but there is a notion of temporal order and creation/deletion of ingredients. It will provide a basic machine-readable target language for our parsing efforts; the MILK framework should allow a variety of useful applications. We have aimed for a medium-grained representation: a MILK translation of a recipe cannot identify in detail each action that occurs during cooking, but it will offer some useful information about each step in the recipe.
[Show full text]
RUSSIA. DOC* NON-INDUSTRIALFROM 18.00 to 22.00 from 18.00 to 22.00 Buckwheat and Cucumber, Whitefish Caviar and Apple
3 TESTING SET TESTING SET RUSSIA. DOC* NON-INDUSTRIALFROM 18.00 TO 22.00 FROM 18.00 TO 22.00 Buckwheat and cucumber, whitefish caviar and apple Toast and cheese, sea urchin roe and horseradish SandeelCauliflower, and tarragon, truffle and pear sheep and sourcheese wine Radish,Sprat feijoa and and tomato goat milksauce mousse Scallop and caviar,Crab boneand almonds marrow and cabbage Mushrooms andThymus curdled gland milk, and grapefruit chanterelles and wormwood Eel and sweetHalibut potato, and roach apples roe and onions Crab and wheat,Cherry cheese and sorrel CheekHalibut of a Deer, and plum, soaked apple strawberry and kohlrabi and sorrel IceVeal cream tongue from and honeysuckle, chicory, sea goatbuckthorn yogurt and and mandarin pine cones Sorrel andPear, strawberries, sheep’s milkryazhenka and tarragon and black garlic Pomegranate and almonds q 60005500 q Unfortunately, discount cards WR and partners do not apply to the tasting set. * Status DOC (Denominazione di Origine Controllata) is assigned to products manufactured in a specific area. Do not forget to notify the waiter about the intolerance of any products. #SELFIEMOSCOW #WHITERABBITFAMILY 2010 MENU OYSTERS AND CRAB Oyster «Mediterranean» /1 pc . 700 King crab, whole /100 g ��700 King crab, phalanx /100 g . 900 Sakhalin scallop /100 g ��700 MINI-SNACKS «Hamon» of horse meat and tomato bread /100 g . 420 Roast shrimp and avocado /120 g . 470 Marinated smelt forshmak with whitefish roe and Antonovka apples 120/ g �� 420 Crab, chili sauce and avocado tartar /140 g ��690 Roast beef, tomatoes and mustard sauce /130 g ��460 Duck pate with black truffle and tomatoes jam 110/ g .
[Show full text]
Greek Yogurt Tzatziki
Featuring Chef’s Line® Greek Yogurt Tzatziki GREEK YOGURT TZATZIKI Using authentic Greek yogurt, Chef’s Line® creates the creamiest and tangiest tzatziki available. Made with all natural ingredients, Greek Yogurt Tzatziki gives your customers true Mediterranean flavors that only Chef’s Line can deliver. Designed and created for chefs with high standards Greek yogurt is here to stay. Trending everywhere, this creamier yogurt is extensively strained to remove much of the liquid whey. Product Inspiration Ideal Uses Features & Benefits Chef's Line® Greek Yogurt Tzatziki is made • Dipping sauce • Made with all natural ingredients with Greek yogurt instead of sour cream, • Sandwich spread – not just for gyros • High pressure pasteurization processing with julienned cucumbers and a subtle mint extends shelf life background note. The result is a protein- • Utilizes strained Greek yogurt for a packed, rich and thick yogurt used as the base creamier consistency for our versatile tzatziki. Plus, it’s high • 50% of menus outside of Mediterranean pressure pasteurization processed, which cuisine offer a Mediterranean item gives it an extended shelf life without the use • Since 2009, tzatziki has appeared on 65% of artificial preservatives, and prevents loss more menus of product integrity, which may happen with heat pasteurization. Ingredients Include Driven by its healthier perception, Mediterranean influence continues to appear on menus. – Greek yogurt – Dill Today, 50% of menus (that are not considered – Cucumbers – Lemon Juice wholly Mediterranean) offer a Mediterranean – Mint – Garlic option. And since 2009, tzatziki has also been on the rise and appears on 65% more menus. Food Fact A-Code Product Description Pack Size Tzatziki is a Greek word that actually comes from the Turkish word “cacik,” which means “chutney.” 7981582 Greek Yogurt Tzatziki 2/4 lb.
[Show full text]
ACS 2018 Judging & Competition Awards
ACS 2018 Judging & Competition Awards Listed in order of presentation at the ACS Awards Ceremony on Friday, July 28, 2018 R. BUTTERS Whey Butter, Salted Butter, Sweet Butter, Cultured Butter, etc. RC: Salted Butter with or without cultures - made from cow's milk 3rd Cultured Butter COWS CREAMERY, Prince Edward Island COWS CREAMERY 2nd Gray Salt Butter Cherry Valley Dairy, Washington Blain Hages 1st Lightly Salted Cultured Butter Vermont Creamery, Vermont Vermont Creamery Butter Team RO: Unsalted Butter with or without cultures - made from cow's milk 3rd Brethren Butter Amish Style Handrolled Unsalted Butter Graf Creamery Inc., Wisconsin Roy M. Philippi 2nd Lactantia Premium Cultured salted butter Parmalat Canada, Ontario Winchester Butter Team 1st Unsalted Cultured Butter Cherry Valley Dairy, Washington Blain Hages RM: Butter with or without cultures - made from goat's milk 2nd Celebrity Goat’s Milk Butter Atalanta Corporation/Mariposa Dairy, Ontario Pieter vanOudenaren Q. CULTURED MILK AND CREAM PRODUCTS Limited to Buttermilk, Yogurt, Sour Cream, Crème Fraiche, Kefir, Labneh, etc. QF: Crème Fraiche and Sour Cream Products - made from cow's milk 3rd Crème Fraiche Bellwether Farms, California Liam Callahan 2nd Cabot Sour Cream Cabot Creamery Cooperative, Vermont Team Cabot Creamery 1st Alouette Crème Fraȋche Savencia Cheese USA, Pennsylvania Team New Holland QK: Kefir, Drinkable Yogurt, Buttermilk, and Other Drinkable Cultured Products - all milks 3rd Karoun Whole Milk Kefir Drink Karoun Dairies Inc, California Jaime Graca 1st Fresa Drinkable
[Show full text]
Page 1 À LA CARTE
BRUNCH MENU $35.00 per person, includes Van Kahvaltasi for the table and 3 additional à la carte options and dessert per person VAN KAHVALTASI Turkish Cheese Selections Chef’s selection of Turkish Cheeses Tomato salad Vegetable Plate baby peppers, Persian Cucumber, mint, radishes Marinated Olives Extra virgin Olive Oil, herbs Labneh Strained Yogurt with Za’atar Htipiti Roasted red peppers, feta cheese, thyme, extra Virgin Olive Oil Hummus Chick pea Puree, tahini, garlic, Extra Virgin Olive Oil Accompaniments Honey, 3 type recel/jams and spreads page 1 À LA CARTE EGGS 3 egg omelet 3 eggs sunny side 3 over easy OR 3 egg scramble MEZE Imam Bayildi Eggplant with a onion and tomato stew, fine herb Crispy Calamari garlic yogurt with zataar Midye tavasi Mussels in beer batter, walnut sauce Cerkez Tavu Chicken, walnut sauce SALADS Coban Salatasi, Shepherds’ Salad, Persian cucumbers, tomatoes, red onions, parsley leaves, mint leaves, green peppers, garlic-lemon vinaigrette Portakal Salatasi, Seasonal Citrus Salad, red onions, citrus segments, mint leaves, pomegranates, citrus vinaigrette Watermelon Salad, Baby tomatoes, pistachios, feta cheese, frisee lettuce BRUNCH SPECIALTIES Cilbir Soft eggs, Greek Yogurt, Paprika butter, sumac, pita bread Fried eggs Turkish tomato sauce, kasseri cheese, herbs Pastirma, baby arugula, asparagus, baby tomatoes page 2 FLAT BREADS Peynirli Pide, tomato & oregano, halloumi cheese Ispanakli Pide, Spinach, leeks, caramelized onions, feta cheese Mantar Pide, mushroom, caramelized onion and kasar peynir Lahmacun Pide,
[Show full text]
Cream Ingredients
Cream Ingredients Cream is prepared from milk by centrifugal separation. United States standards require cream containing a minimum of 36% fat to be labeled “heavy whipping” cream. Cream used as an ingredient contains 36% to 40% fat. By standardizing with skim milk, cream of different fat levels can be produced. Light whipping cream and light (“coffee” or “table”) cream contain 30% to 36% and 18% to 30% fat, respectively. Specific homogenization and heat treatments bring about desirable grades of viscosity in cream products. Cream should be stored under refrigeration. It can be quick-frozen and stored frozen until used. Typical Composition for Fluid Milk Cream Products (%) Cream Product Water Fat Protein Lactose Ash Half-and-Half 80.2 11.5 3.1 4.5 0.7 Light Cream 74.0 18.3 2.9 4.2 0.6 Light Whipping Cream 62.9 30.5 2.5 3.6 0.5 Heavy Cream 57.3 36.8 2.2 3.2 0.5 Plastic Cream 18.2 80.0 0.7 1.0 0.1 Sour Cream, Cultured 71.0 21.0 3.2 4.3 0.7 Source: Chandan R. (1997), Dairy-Based Ingredients, Eagen Press, St. Paul, Minn. Cream Varieties Half-and-Half is a product containing between 10.5% and 18% milkfat, according to federal regulations. It can be pasteurized or ultrapasteurized and may be homogenized. The titratable acidity, expressed as lactic acid, is not less than 0.5%. If nutritive sweeteners or bulky flavoring ingredients are added, the final product must contain not less than 8.4% milkfat.
[Show full text]
Order Online
WRAPS & SANDWICHES DESSERTS All wraps/sandwiches are served with pita bread, $ lettuce, tomato, onion and tahini sauce. Kurdish Baklava (2 pieces) | 5.50 Ask for Gluten Free, Vegan and Vegetarian options. Layers of filo dough and pistachios in our home-made syrup Kazandibi (gf) | $5.50 Lamb & Beef Gyros Wrap | $10.95 Milk Pudding baked and caramelized Slow cooked, thin-sliced, marinated lamb & beef Kunefe | $7.50 Chicken Gyros Wrap | $10.95 Sweet shredded filo dough stuffed with salt-less cheese and A family owned and operated business Slow cooked, thin-sliced, pistachios serving delicious authentic flavors from the marinated chicken ORDER Rice Pudding (gf) | $5.00 ORDER Rice, milk, organic sugar, vanilla bean and cinnamon Mediterranean Coast to the Middle East. $ Adana Kebab Wrap | 10.95 ONLINE Decadent Chocolate Cake $7.00 Skewered charcoal grilled minced ONLINE-@ | sfkebab.--------@-------- New York Cheese Cake $7.00 Take Out, Catering lamb with fresh parsley, red onion com | and a touch of hot chili sfkebab.com Ice Cream | $5.50 ORDERORDER & Banquet Room available. Call (415) 255-2262 for Kofta Wrap | $10.95 ONLINEONLINE-@ -------- Minced beef with parsley and sumac onion WEEKEND BRUNCH -@com information. Served until 3PM sfkebab.------- Monday – Friday Salmon Wrap | $12.95 All egg dishes (except Breakfast Wrap) served with rosemary sfkebab.com Skewered charcoal grilled salmon with fresh tomato, roasted red potatoes, fresh fruit and home-made bread 11:00 a.m. to 9:00 p.m. lettuce and onion Mellemen (veg/gf) | $13.95 SF Kebab Mediterranean
[Show full text]
Shakshuka Breakfast Tartines
Breakfast Served All Day! BREAKFAST SANDWICH*–$9.50 ROASTED MUSHROOM, Eggs your style*, VT cheddar, applewood SPINACH & POTATO BOWL* – $11.50 smoked bacon on housemade sourdough. Roasted shiitake and button mushrooms sauteed with spinach, pee wee potatoes, and chives served over potato cream. Topped with poached egg*, parmesan and served with CROISSANT SANDWICH*–$9.50 toasted housemade sourdough. Egg your style*, VT cheddar, sliced tomato, avocado, baby arugula on housemade croissant. SPINACH, SUNCHOKE & EGG PLATE (CILBIR, pronounced chil.bir) * – $9.50 HALLOUMI SUNNY-SIDE Our version of the Turkish breakfast dish. Sautéed BREAKFAST SANDWICH*– $7 spinach, roasted sunchokes, and poached egg*served Seared halloumi cheese, griddled tomato, sautéed over garlic labneh and topped with Aleppo chili oil. spinach with sunny-side up egg* on housemade Served with housemade sourdough. challah roll. Add bacon, $2 BISCUIT EGG SANDWICH – $6.50 CHEESE BOUREKAS Two eggs soft scrambled served on a housemade biscuit BREAKFAST SANDWICH*– $6.50 served with tomato salad. Egg your style* served in a housemade cheese bourekas with tomato salad (contains seeds). EGG IN A HOLE*–$11 Two fried eggs* nestled in a housemade sesame LAMB HASH*–$13 Jerusalem bagel served with chopped salad. Our version of hash. Lamb cooked in warm spices Add ham and VT cheddar, $1.50 sautéed with potatoes, sweet potatoes, carrots, and pickled red cabbage topped with poached egg* and green dressing. Served with roasted garlic labneh, CROQUE MADAME*–$12.50 chopped salad, and housemade challah. Housemade croissant, ham, Gruyère, egg your style* topped with Mornay sauce. SCRAMBLED EGG PLATES – $ 8.50 MUESLI cup – $6.50 / bowl – $9.50 Prosciutto & Parmesan Greek yogurt with housemade granola topped with Two eggs soft scrambled served with prosciutto, raspberries, blueberries, blackberries, pear, apple, Parmesan, and toasted housemade sourdough.
[Show full text]
62 Final List of 2019 ACS Judging & Competition Winners RC BUTTERS
Final List of 2019 ACS Judging & Competition Winners RC BUTTERS Salted Butter with or without cultures - made from cow's milk 3rd PLACE Organic Valley Salted Butter CROPP Cooperative/Organic Valley, Wisconsin Team Chaseburg 2nd PLACE CROPP/Organic Valley Salted Butter CROPP Cooperative/Organic Valley, Wisconsin Team McMinnville 1st PLACE Brethren Butter Amish Style Handrolled Salted Butter Graf Creamery Inc., Wisconsin Roy M. Philippi RO BUTTERS Unsalted Butter with or without cultures - made from cow's milk 3rd PLACE Cabot Unsalted Butter Cabot Creamery Cooperative, Massachusetts Team West Springfield 3rd PLACE Organic Valley Cultured Butter, Unsalted CROPP Cooperative/Organic Valley, Wisconsin Team Chaseburg 2nd PLACE CROPP/Organic Valley Pasture Butter, Cultured CROPP Cooperative/Organic Valley, Wisconsin Team McMinnville 1st PLACE Organic Valley European Style Cultured Butter, Unsalted CROPP Cooperative/Organic Valley, Wisconsin Team Chaseburg P a g e 1 | 62 RM BUTTERS Butter with or without cultures - made from goat's milk 3rd PLACE Celebrity Butter (Salted) Atalanta Corporation/Mariposa Dairy, Ontario Pieter Van Oudenaren 2nd PLACE Bella Capra Goat Butter Sierra Nevada Cheese Company, California Ben Gregersen QF CULTURED MILK AND CREAM PRODUCTS Creme Fraiche and Sour Cream Products - made from cow's milk 3rd PLACE Crema Supremo Sour Cream V&V Supremo Foods, Illinois Team Michoacan 2nd PLACE Creme Fraiche Sierra Nevada Cheese Company, California Ben Gregersen 1st PLACE Creme Agria (Sour Cream) Marquez Brothers International, Inc., California Marquez Brothers International, Inc. QK CULTURED MILK AND CREAM PRODUCTS Kefir, Drinkable Yogurt, Buttermilk, and Other Drinkable Cultured Products - all milks 3rd PLACE Karoun Whole Milk Kefir Drink Karoun Dairies LLC, California Jaime Graca P a g e 2 | 62 2nd PLACE Jocoque Marquez Brothers International, Inc., California Marquez Brothers International, Inc.
[Show full text]
Things You Need to Know About Sour Cream
Things You Need to Know About Sour Cream Many recipes call for sour cream and people ask what we think of it, so here’s “the skinny”. REGULAR SOUR CREAM is made from milk and here is a typical list of ingredients for example in the “all natural” brand Breakstone: cultured pasteurized grade a milk and cream, enzymes. 1 cup is approximately 480 calories. LOW FAT SOUR CREAM is made from low fat milk and here is a typical list of ingredients in the ”all natural” brand Breakstone: cultured pasteurized grade a milk and cream, contains less than 1% of agar, vitamin a palmitate, enzymes. 1 cup is approximately 240 calories. NON FAT SOUR CREAM is, well, not quite as “natural” as the higher fat cousins. Here are the ingredients in the same brand, Breakstone: cultured pasteurized grade a nonfat milk, dried corn syrup, food starch-modified, cream*, contains less than 2% of maltodextrin, artificial color, xanthan gum, natural flavor, vitamin a palmitate. *trivial source of fat. Notice all of the sweetener highlighted in yellow! How does sour cream compare to yogurt? Now, let’s compare the sour cream to nonfat Greek yogurt. FAT FREE PLAIN GREEK YOGURT is made from fat free milk and here are the ingredients in the Dannon brand: Cultured Grade A Nonfat Milk, Contains active yogurt cultures. 1 cup is approximately 120 calories. Yes, you can cook with it! Use plain Greek yogurt in any recipe that calls for sour cream! Fat Free Greek yogurt looks and tastes like sour cream, has fewer calories, no fat and no sweeteners! Try it out when cooking! Be sure you are getting PLAIN greek yogurt.
[Show full text]
THE QUARANTINE MENU Appetizers Wings Soups Salads
THE QUARANTINE MENU Appetizers Veggie Platter 6.99 Inside Out Skins 6.99 Tzatziki & Hummus served with carrots, A baked potato flipped inside out breaded with cucumbers and grilled pita bread panko and deep fried. Topped with cheese, bacon, green onions, and sour cream Artichoke & Spinach Dip 8.99 House made with spinach, a blend of 6 cheeses Stuffed Mushrooms 6.99 & artichokes served with tortilla chips Sausage, cream cheese and spices (subject to availability) Chicken Tenders 8.99 Breaded boneless chicken strips plain or tossed in Nachos 7.99 choice of sauce. See Wing Sauce List below. Platter of tortilla chips topped with melted cheddar, onion, tomato, and jalapenos Bavarian Soft Pretzel Sticks 6.99 Add Beef or Chicken 2.00 Served with your choice of our signature beer Add Sour Cream 0.75 cheese or nacho cheese Wings 6 wings 6.99 12 wings 12.99 20 wings 20.99 Hand breaded and deep fried to perfection. Tossed in your choice of sauce Sauce: Hot, Mild, Parmesan Garlic, Thai Chili, Honey BBQ or BBQ Soups French Onion 5.99 Classic Tomato (subject to availability) 4.59 Salads (Add chicken $3.00 Add salmon $5.00) Chopped Salad 11.99 House Salad 5.99 Chopped salad greens, cucumbers, red onion, Mixed greens, cucumbers, tomatoes & red onions artichokes, green onions, bacon, & cherry served with your choice of dressing tomatoes tossed with ranch dressing Taco Salad 7.99 Cobb Salad 11.99 Mixed greens, seasoned beef, green onion, Chopped salad greens, cherry tomatoes, ham, red tomato, and cheese. Served in a Tortilla onion, sliced avocado, smoked turkey, blue cheese shell (Add Sour Cream 0.75) & bacon served with your choice of dressing Salad Dressings: Parmesan Peppercorn Greek Salad 10.99 (House), Ranch, Caesar, Tomato Vinaigrette, Fresh greens, cucumber, feta cheese, red onion, Honey Mustard, Red French, oil & vinegar, and black olives served with your choice of Thousand Island, and Italian.
[Show full text]