Buzz Food Service Product Catalog
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87981 Portillos Catering Menu.Indd
portillos.com or call toll free 866-986-2333 SHIP PORTILLO’S ANYWHERE IN THE USA Italian Beef - Our Deluxe Package $78.95 Portillo’s famous Italian Beef shipped in two 1 lb. bags with two containers of gravy, eight bake and serve Italian rolls, oven roasted sweet peppers and hot giardiniera. Italian Beef Party Package $169.95 – 20 Sandwiches Our Famous Italian Beef package features a full 5 lbs. of Portillo’s Award-Winning Italian Beef with gravy, spicy giardiniera, and our own roasted sweet peppers served up on classic bake and serve Italian rolls. Hot Dogs $59.95 – 10 pack Authentic Portillo’s style hot dogs with everything including, poppy seed buns, mustard, relish, onion, tomato, kosher pickles, sport peppers and Portillo’s special hot dog seasoning. All products are safely packaged to preserve quality and freshness. Hot Dog Party Package $172.95 – 50 Hot Dogs This authentic Chicago favorite includes poppy seed buns, mustard, relish, onion, tomato, kosher pickles, sport peppers and Portillo’s special hot dog seasoning. You won’t find any ketchup on these dogs! Bar-B-Q Ribs $78.95 Our Award Winning tender baby back ribs marinated in our own Special Sauce. Two slabs with Barbeque sauce per box. Tamales - Box of 36 $78.95 The tamales are made from a tasty blend of enriched cornmeal, ground beef, garlic and seven secret spices all rolled into one. Catering Menu Prices include standard UPS 2 day shipping. Additional fees for Standard Overnight and Priority Overnight Shipping. Additional fees for Saturday Delivery. 866-986-2333 portillos.com Portillo's Tempe 65 S. -
Kraft Foods Inc(Kft)
KRAFT FOODS INC (KFT) 10-K Annual report pursuant to section 13 and 15(d) Filed on 02/28/2011 Filed Period 12/31/2010 UNITED STATES SECURITIES AND EXCHANGE COMMISSION WASHINGTON, D.C. 20549 (Mark one) FORM 10-K [X] ANNUAL REPORT PURSUANT TO SECTION 13 OR 15(d) OF THE SECURITIES EXCHANGE ACT OF 1934 For the fiscal year ended December 31, 2010 OR [ ] TRANSITION REPORT PURSUANT TO SECTION 13 OR 15(d) OF THE SECURITIES EXCHANGE ACT OF 1934 COMMISSION FILE NUMBER 1-16483 Kraft Foods Inc. (Exact name of registrant as specified in its charter) Virginia 52-2284372 (State or other jurisdiction of incorporation or organization) (I.R.S. Employer Identification No.) Three Lakes Drive, Northfield, Illinois 60093-2753 (Address of principal executive offices) (Zip Code) Registrant's telephone number, including area code: 847-646-2000 Securities registered pursuant to Section 12(b) of the Act: Title of each class Name of each exchange on which registered Class A Common Stock, no par value New York Stock Exchange Securities registered pursuant to Section 12(g) of the Act: None Indicate by check mark if the registrant is a well-known seasoned issuer, as defined in Rule 405 of the Securities Act. Yes x No ¨ Indicate by check mark if the registrant is not required to file reports pursuant to Section 13 or Section 15(d) of the Act. Yes ¨ No x Note: Checking the box above will not relieve any registrant required to file reports pursuant to Section 13 or 15(d) of the Exchange Act from their obligations under those Sections. -
2004 Annual Meeting of Stockholders Kraft Foods Inc. April 27, 2004 East Hanover, New Jersey
2004 Annual Meeting of Stockholders Kraft Foods Inc. April 27, 2004 East Hanover, New Jersey Louis Camilleri, Chairman of the Board: Good morning, ladies and gentlemen. Thank you for coming. I am Louis Camilleri, Chairman of the Board of Kraft Foods Inc. The 2004 Annual Meeting of Stockholders is now called to order. It is my pleasure to welcome the stockholders here in East Hanover, as well as those of you who are joining us via live webcast. I’d like to introduce the executives here on the stage with me. First David Johnson, President of Kraft’s North America Commercial unit. Next is Hugh Roberts, President of our International Commercial unit. Also with us is Marc Firestone, Kraft’s Executive Vice President, General Counsel and Corporate Secretary. As you know, Roger Deromedi, Kraft’s CEO, has been out on leave, with a serious viral infection. We are delighted that he is making a complete recovery and will be back in the office May 10 to resume his full responsibilities. Next, I would like to introduce Larry Borek of PricewaterhouseCoopers, our auditors. He is in the audience, and he will be available to answer questions after the meeting. Larry, will you please stand? Thank you. The agenda and procedures for the meeting have been placed on your seat. I particularly want to remind everyone of the time limits for questions and comments and the fact that all questions and comments should be addressed to me as Chairman. The secretary will now present certain formal documents. Marc… Marc Firestone, Executive Vice President, General Counsel and Corporate Secretary: Thank you, Mr. -
From Essft.Com 2009 ESS Fall Field Trial Placements
Kennels, Pros and Breeders For Sale Field Trial Dates Home Page 2009 Nationals High Point Page from essft.com 2009 ESS Fall Field Trial Placements Click Here to go to Placements (below) Click Here to view Spring 2009 Placements Click Here to view past placements New Supporter! Catskills * Denotes that the results are included in the High Point listing as of 11/17/2009 West Rocky Mountain Midwest Mid East East * Stockton * N Dakota Fri * N Minnesota * Western New * Maine * Utah * N Dakota * Tilden Valley York * Centra l * W Sat/Sun * NE Wisconsin * Susqueh anna Maine Washington * Rocky Mt n * Fox Valley * Pittsburgh * Patrio t * Northwest * Poudre Valle y * MN * S Michigan * Southern * Inland * N Colorado Heartland * Great Lakes Tier Empire * Kansas * St Croix * Mid-Penn * Long Is land * NE Oklaho ma * Sportsmen 's * Cincinnati * Cocker Club * Platte River * Central Wis * Ravenna * New Jersey * E Nebraska * Central * Ohio Valle y * Central Conn * Missouri States * Stillwater Vall ey * Keystone * SE Texas * Minneso ta Valley Forge *Houston * Illinois * ESSFTA * S Wiscons in * LASHA * E Central * Bushy Hi ll Iowa Canadian National National Cocker Champio nship National Open Championship National Amateur Championshi p Canadian Placements If the trial name is not underlined we have not yet received placements. Please have your club's FT secretary send them to [email protected] Thank you to our banner advertisers! Absolute Gun Dogs - Dan Murray Berretta - Official Sponsor of the 2008 NAC Gun Team Blue Pheasant Kennels - Lynn Miller Catskill Kennels -
Creating Culture Through Food, a Study of Traditional Argentine Foods
Unit Title: Creating Culture through Food: A Study of Traditional Argentine Foods Author: Kyra Brogden George Watts Magnet Montessori, Durham, NC Subject Area: Writing and Language, Social Studies Topic: Food and culture Grade Level: 1st, 2nd, 3rd (Lower Elementary) Time Frame: 4 days of 45-minute lessons on Argentine food, nutrition and culture Cooking: 3 days of cooking and 1 day to put together the cookbook *The cooking lessons will require more time and resources. Also the cookbook may require going through a rough draft and final copy that can occur after the lessons themselves are completed. That can be done at the teachers’ discretion. Brief Summary: This unit will focus on helping students understand the role of nutrition and food in defining a culture by studying Argentine nutrition and food. The first four lessons will focus on comparing nutritional guidelines, evaluating food, and a discussion about meal times in both the United States and Argentina. The students will then embark on a series of three lessons that each focus on a traditional Argentine food. The students will cook the food, create a nutritional analysis, learn about the history of that food, and then write food reviews. The students will ultimately make a cookbook with the recipes, pictures, nutritional analysis, and their own food review. Established Goals are taken from the Common Core Standards for Grade 2: Research to Build and Present Knowledge 7. Participate in shared research and writing projects (e.g. read a number of books on a single topic to produce a report; record science observations) 8. -
How Beano Became the New Social Currency for a New Generation
HOW BEANO BECAME THE NEW SOCIAL CURRENCY FOR A NEW GENERATION 2018 Marketing Society Excellence Awards: Brand Revitalisation HOW BEANO BECAME THE NEW SOCIAL CURRENCY FOR A NEW GENERATION Executive Summary This paper tells how a much-loved children’s comic transformed itself from a dormant heritage brand into a contemporary entertainment brand for a whole new generation of digital-native kids. Please note: highlighted content is not publishable due to confidentiality. Objective Campaign To relaunch Beano to a whole new generation of kids and parents Beano Studios partnered with communications agency Red Brick in a time of declining print sales and rising digital opportunity. Road to redesign their digital offering and create a brand, and a Specifically, to spark a huge increase in the Beano’s online users message, to launch it. The result was a unique one-destination from just to – the threshold for successful future entertainment platform for kids, and a campaign driven by a simple monetisation. yet powerful insight into the audience – which informed everything and even found its way back into the comic. Scale of the task The rewards of traditional print publishing were declining, but the rewards of The insight was this: children are simultaneously both digital and online success seemed very far out of reach. Beano’s sister comic, the Dandy, binary. They are technologically-sophisticated, but have a launched a paid online edition that closed soon afterwards. Meanwhile deep-seated need for yes-no, good-bad answers that help them Beano’s own online presence hadn’t tapped into the significant audience of understand where they fit in the world. -
Soups & Stews Cookbook
SOUPS & STEWS COOKBOOK *RECIPE LIST ONLY* ©Food Fare https://deborahotoole.com/FoodFare/ Please Note: This free document includes only a listing of all recipes contained in the Soups & Stews Cookbook. SOUPS & STEWS COOKBOOK RECIPE LIST Food Fare COMPLETE RECIPE INDEX Aash Rechte (Iranian Winter Noodle Soup) Adas Bsbaanegh (Lebanese Lentil & Spinach Soup) Albondigas (Mexican Meatball Soup) Almond Soup Artichoke & Mussel Bisque Artichoke Soup Artsoppa (Swedish Yellow Pea Soup) Avgolemono (Greek Egg-Lemon Soup) Bapalo (Omani Fish Soup) Bean & Bacon Soup Bizar a'Shuwa (Omani Spice Mix for Shurba) Blabarssoppa (Swedish Blueberry Soup) Broccoli & Mushroom Chowder Butternut-Squash Soup Cawl (Welsh Soup) Cawl Bara Lawr (Welsh Laver Soup) Cawl Mamgu (Welsh Leek Soup) Chicken & Vegetable Pasta Soup Chicken Broth Chicken Soup Chicken Soup with Kreplach (Jewish Chicken Soup with Dumplings) Chorba bil Matisha (Algerian Tomato Soup) Chrzan (Polish Beef & Horseradish Soup) Clam Chowder with Toasted Oyster Crackers Coffee Soup (Basque Sopa Kafea) Corn Chowder Cream of Celery Soup Cream of Fiddlehead Soup (Canada) Cream of Tomato Soup Creamy Asparagus Soup Creamy Cauliflower Soup Czerwony Barszcz (Polish Beet Soup; Borsch) Dashi (Japanese Kelp Stock) Dumpling Mushroom Soup Fah-Fah (Soupe Djiboutienne) Fasolada (Greek Bean Soup) Fisk och Paprikasoppa (Swedish Fish & Bell Pepper Soup) Frijoles en Charra (Mexican Bean Soup) Garlic-Potato Soup (Vegetarian) Garlic Soup Gazpacho (Spanish Cold Tomato & Vegetable Soup) 2 SOUPS & STEWS COOKBOOK RECIPE LIST Food -
Signature Dishes
Flatwiches® & Sandwiches Enjoy our signature dishes. Grandma’s Pizza Signature Dishes 16” Sicilian style pizza, just like grandma used to make! Serves 16 square What’s a Flatwich®? slices of pizza. House cheese blend extra virgin olive oil/hand crushed plum Our own delicious creation. Made fresh to order like all of our menu items. The tomatoes/sliced garlic/fresh basil 25.49 + 1.75/top bread is made from our homemade pizza dough, and served soft, warm and toasty, but not too crisp. We melt the cheese, then build your sandwich with Starters fresh ingredients. Fold it over. Cut it in half and then you have The Flatwich®! Bruschetta Garlic Rolls Specialty Moons All flatwiches and Buffalo Chicken Flatwich Diced roma tomatoes/fresh basil/feta Fresh baked homemade pizza dough sandwiches are served Crispy or grilled buffalo chicken cheese/red onions/balsamic vinegar garlic butter/marinara sauce Our dough is made daily with the highest standards. We use only the freshest and melted house cheese blend/lettuce highest quality ingredients in preparing our in-house pizzas and pizza sauce. We with seasoned fries. extra virgin olive oil/herb-toasted bread 5.99 Small 4.49 Substitute cheese fries 1.99 tomatoes/red onions/spicy ranch 8.49 Cheese Fries feel this allows us to make the best pizza under the moon! Substitute a side salad 2.29 dressing 9.29 Perfectly seasoned fries/melted Mozzarella Sticks Classic The Meateor Veggie Flatwich cheddar house cheese blend/our Fried mozzarella cheese/marinara Our homemade pizza sauce/house Our homemade pizza sauce/house -
Exploring International Cuisine Reference Book
4-H MOTTO Learn to do by doing. 4-H PLEDGE I pledge My HEAD to clearer thinking, My HEART to greater loyalty, My HANDS to larger service, My HEALTH to better living, For my club, my community and my country. 4-H GRACE (Tune of Auld Lang Syne) We thank thee, Lord, for blessings great On this, our own fair land. Teach us to serve thee joyfully, With head, heart, health and hand. This project was developed through funds provided by the Canadian Agricultural Adaptation Program (CAAP). No portion of this manual may be reproduced without written permission from the Saskatchewan 4-H Council, phone 306-933-7727, email: [email protected]. Developed April 2013. Writer: Leanne Schinkel TABLE OF CONTENTS Introduction .............................................................................................................................................................. 1 Objectives .............................................................................................................................................................. 1 Requirements ....................................................................................................................................................... 1 Tips for Success .................................................................................................................................................. 1 Achievement Requirements for this Project .......................................................................................... 2 Tips for Staying Safe ....................................................................................................................................... -
Month at a Glance
September 2021 Highland Estates Retirement & Assisted Living 29 30 31 Sep 1 2 3 4 Bean Bacon Soup Red Bean Chili Classic Chicken New England Clam Fajita Beef Herb Wine Gravy Noodle Soup Chowder Cuban Black Beans Pork Tropical Cod Ground Beef Mixed Vegetables Herb Roasted Red Lemon Rice Stroganoff Chocolate Chip Potatoes Corn Noodles Bread Pudding Lemon Buttered Beverage Choice Green Bean Carrot Broccoli Jello Salad Blend Pineapple Blueberry Baked Roll Crumble Cinnamon Coffee Cake 5 6 7 8 9 10 11 Classic Chicken Classic Minestrone Beef Barley Soup Baked Potato Soup Red Bean Chili Cream of Broccoli Cream of Broccoli Noodle Soup Soup Baked Meatballs Homestyle Fried Swedish Patty Soup Soup Seasoned Pot Roast Asian Orange with Gravy Chicken Mashed Potatoes and Cod Fillet Ginger Beef Mashed Potatoes and Chicken Garlic Mashed Baked Macaroni Gravy Delicious Rice Green Beans Gravy Pad Thai Potatoes Cheese Capri Blend Steamed Broccoli Baked Roll Country Trio Medley Chef's Steamed Roasted Carrots Roasted Tomato Half Baked Roll Beverage Choice Rainbow Cake Baked Roll Vegetable Baked Roll Fruit Crisp Bread Pudding with 7-Up Salad Pumpkin Pie Milk Blueberry Coffee Vanilla Sauce Sugar Drop Cookie Cake 12 13 14 15 16 17 18 Tomato Soup Classic Minestrone Hamburger Macaroni Baked Potato Soup Red Bean Chili Chicken Noodle Soup New England Clam Beef Pot Roast Soup Soup Turkey Roast with Bacon Ranch Ham with Pineapple Chowder Roasted Rosemary Chicken Fried Steak Beef Rib Bites with Zesty Rub Chicken Sauce BBQ Meatloaf Potatoes and Gravy BBQ Sauce Cranberry -
DAILY SPECIALS SEPTEMBER 2016 Mother Mcauley High School
DAILY SPECIALS SEPTEMBER 2016 Mother McAuley High School LUNCH MENU MONDAY TUESDAY WEDNESDAY THURSDAY FRIDAY 12 Chicken Noodle Soup Chef's Choice Soup Lunch Price: $4.00-$5.50 Milk: $.75 Vegetable Quiche with Chicken Tenders with Curley soup, salad or fries Fries and soup or salad Daily Offerings: Italian Sausage Sandwich with Pepper Jack BBQ Burger Homemade Soup peppers and onions and choice with Curley Fries Pizza of side Grilled or Breaded Chicken 56789 Sandwich Cream of Chicken Soup Pasta Fagioli Soup Cream of Broccoli Soup Chef's Choice Soup Hamburger LABOR DAY Cheeseburger General Tso Chicken with Baked Parmesan Tilapia with Meatball Sub Sandwich Teriyaki Chicken with Hot Dog NO CLASSES fried rice & fortune cookie Rice Pilaf and fresh vegetable with choice of side Cilantro Lime Rice Made-to-Order Salad Made-to-Order Deli/Panini Steak Fajita BBQ Ribette Sandwich Avocado, Tomato & Chicken Cheese Ravioli with garlic bread Sandwich with choice of side Sandwich with choice of side All items may be purchased a la carte or be combined 12 13 14 15 16 into a lunch meal. Chicken Noodle Soup Cream of Chicken Soup Bean with Bacon Soup Chicken Tortellini Soup Chef's Choice Soup Chicken Caesar Wrap with Homemade Meatloaf with Mashed Sandy's Italian Beef Sandwich Sloppy Joe Sandwich with Italian Rotini Casserole with choice of side Potatoes and fresh vegetable with fries, soup or salad tater tots, soup or salad garlic bread Taco Salad Bowl Turkey Bacon Wrap with Rodeo Wrap with Gordonada Burrito fries, soup or salad fries, soup or salad Individual Cheese Pizza 19 20 21 22 23 Vegetable Soup Cream of Chicken Soup French Onion Soup Cream of Broccoli Soup Chef's Choice Soup Breakfast for Lunch Cheese Tortellini with Marinara BBQ Chicken with oven browned Maxwell St. -
2000 Annual Recipe Index
Annual Recipe Index Y our guide to every recipe title in our year-2000 issues ® APPETIZERS Dried Plum-and-Port Bread, Nov 140 Lemon-Honey Drop Cookies, Dec 140 English Muffins, Sept 111 Mocha Double-Fudge Brownies, June 202 Antipasto Bowl, Dec 100 Festive Fruit Soda Bread, Nov 142 Molasses Crackle Cookies, May 210 Artichokes With Roasted-Pepper Dip, Dec 178 Fig-Swirl Coffeecake, Nov 186 Oatmeal Cookies With A-Peel, June 192 Asian-Spiced Pecans, Nov 179 Flaxseed Bread, J/F 168 Ooey-Gooey Peanut Butter-Chocolate Brownies, Cajun Tortilla Chips, J/F 159 Fresh Cranberry Muffins, Dec 128 Sept 156 Celestial Chicken, Mint, and Cucumber Skewers Fresh Fig Focaccia, Aug 152 Peanut Butter-Chocolate Chip Brownies, June 198 With Spring Onion Sauce, July 106 Fruit-and-Nut Bread, J/F 103 Peanut Butter-Crispy Rice Bars, Sept 156 Cosmic Crab Salad With Corn Chips, July 106 Herbed Focaccia, Mar 138 Power Biscotti, Nov 198 Country Chicken Pâté, July 140 Honey Twists, June 197 Raspberry-Cream Cheese Brownies, June 200 Creamy Feta-Spinach Dip, J/F 158 Jalapeño Corn Bread, Nov 122 Raspberry Strippers, Dec 134 Cumin-Spiked Popcorn, July 96 Jamaican Banana Bread, Apr 212 Sesame-Orange Biscotti, Nov 214 Forest-Mushroom Dip, J/F 156 Kim’s Best Pumpkin Bread, Oct 157 Snickerdoodle Biscotti, Nov 202 Hot Bean-and-Cheese Dip, J/F 155 Lavender-Apricot Swirls, June 180 Spicy Oatmeal Crisps, Dec 130 Indian Egg-Roll Strips, J/F 159 Lavender-Honey Loaf, June 182 Toffee Biscotti, Nov 200 Italian Baguette Chips, J/F 156 Lemon-Glazed Zucchini Quick Bread, June 176 Truffle-Iced