Allergy List

Total Page:16

File Type:pdf, Size:1020Kb

Allergy List Updated April 2019 ALLERGY LIST CHEESE PIZZA CHEESE- MILK, SALT, ENZYMES, CELLULOSE. VEGAN CHEESE- TAPIOCA FLOUR, CANOLA OIL, SAFFLOWER OIL, COCONUT OIL, PEA PROTEIN, INACTIVE YEAST, CITRIC ACID. PALLADIUM- PROVOLONE, COLBY JACK, PARMESEAN MEATS SAUSAGE- PORK, SALT, FENNEL SEED, BLACK PEPPER, PAPRIKA. (GF) PEPPERONI- PORK & BEEF, SALT, DEXTROSE, PAPRIKA, LACTIC ACID STARTER CULTURE, GARLIC POWDER, SODIUM NITRITE, BHA, CITRIC ACID. (GF) MEATBALL- BEEF & PORK, WHEAT FLOUR, SOYBEAN OIL, MILK, DRIED GARLIC, WHEY HAM- CURED WITH WATER, SALT, DEXTROSE, CORN SYRUP VINEGAR, DEHYDRATED PORK STOCK. (GF) ITALIAN BEEF- GARLIC, ONION, PEPPERCINI’S, ITALIAN SEASONING, BLACK PEPPER. (GF) BACON- BACON, DEHYDRATED PORK BROTH, DEXTROSE. (GF) CHICKEN STRIPS- SOY, WHEAT, DRIED GARLIC (HAS RIB MEAT IN IT) CHICKEN TENDERS- SOY, WHEAT, GARLIC Updated April 2019 SHRIMP BATTERED SHRIMP – SHRIMP, WHEAT FLOUR, COTTONSEED, SOYBEAN, CORN OIL, 2% OR LESS BEER, MALTED BARLEY, YEAST EXTRACT, PAPRIKA, GARLIC POWDER, CONTAINS WHEAT, SHELLFISH SAUCES PIZZA SAUCE- TOMATO PUREE, GARLIC, SUGAR, PEPPER, PARMESEAN. (GF) MARINARA – FRESH TOMATOES, OLIVE OIL, SUNFLOWER OIL, ONIONS, SUGAR, BLACK PEPPER, BASIL, OREGANO, PARSLEY, AND CITRIC ACID BOOM SAUCE – MAYONAISE, SUGAR, DISTILLED VINEGAR, RED CHILLI PEPPER, GARLIC, PARSLEY, CILANTRO, XANTHUM GUM, GUAR GUM, FOOD STARCH ALFREDO- (GLUTEN FREE!) HALF & HALF, PARMESEAN & ROMANO CHEESE, PASTEURIZED SKIM MILK, CHEESE CULTURE, SALT, BUTTER, MARGARINE, LIQUID SOYBEAN OIL, SOY LECITHIN, MODIFIED CORN STARCH, DATEM, GARLIC, PAPRIKA, TURMERIC. BBQ- (GLUTEN FREE!) FRUCTOSE SYRUP, VINEGAR, TOMATO PASTE, FOOD STARCH, SALT, PINEAPPLE JUICE, SMOKE FLAVOR, CARAMEL COLOR, MOLASSES, CORN SYRUP, GARLIC, SUGAR, TAMARIND. FRANKS HOT- (GLUTEN FREE!) AGED CAYENNE RED PEPPER, DISTILLED VINEGAR, SALT, GARLIC POWDER. PESTO- BASIL, CANOLA OIL, PARMESEAN CHEESE, PASTEURIZED SKIM MILK, CHEESE CULTURE, SALT, GRANULATED GARLIC, SALT. Updated April 2019 APPETIZERS JALAPENO POPPERS- WHEAT, WHEY, MILK, VINEGAR, CORN FLOWER, DEXTROSE, YEAST, SOYBEAN OIL. FRICKLES- WHEAT FLOUR, SOYBEAN OIL, WHEY, MILK, VINEGAR, LACTIC ACID, YEAST. MOZZARELLA STICKS- SOYBEAN OIL, WHEY, YEAST, MILK, WHEAT FLOUR, DRIED ONION, DRIED GARLIC. SHRIMP JAMMERS- SHRIMP, WHEAT FLOUR, MILK, GARLIC POWDER, SUNFLOWER OIL, ONION POWDER, YEAST EXTRACT, DEHYRDATED POTATO. FRIED GREEN TOMATOES – WHEAT FLOUR, COTTONSEED OIL, SOYBEAN & CORN OIL, CORN SYRUP, GARLIC POWDER, CITRIC ACID, XANTHUM GUM, CONTAINS WHEAT MAC N CHEESE- WHEAT, RIBOFLAVIN, MILK, WHEY, CANOLA OIL, LACTIC ACID, CITRIC ACID, PAPRIKA, TUMERIC, ANNATTO. SPINACH DIP- SPINACH, ARTICHOKE, CULTURED CREAM, SOYBEAN OIL, SUNFLOWER OIL, WHEY, YEAST EXTRACT, LACTIC ACID, CORN SYRUP, MODIFIED CELLULOSE, ROMANO CHEESE, PARMESEAN CHEESE. (SOY, MILK) HUMMUS-(GLUTEN FREE!) LEMON CONCENTRATE, GARLIC, SESAME SEED, CUMIN. ONION RINGS- WHEAT FLOUR, MILK, SOYBEAN OIL, DEXTROSE, CORN FLOUR. BREAD STICKS- WHEAT FLOUR, YEAST, SOY, BARLEY MALT. Updated April 2019 FRIES- POTATOES, SOYBEAN OIL, CANOLA OIL, COTTONSEED OIL, SUNFLOWER OIL, RICE FLOUR. LA NOVA HOT WINGS- CHILI PEPPER, SOY PROTEIN, CAYENNE PEPPER, VINEGAR, SOYBEAN OIL, MILK. WING SAUCES HITMAN- PINEAPPLE JUICE, WHITE VINEGAR, CRUSHED RED PEPPER, BROWN SUGAR, CHILI SAUCE, KETCHUP, YELLOW MUSTARD. SIRRACHA HONEY- SIRRACHA, BUTTER, HONEY, LIME. GARLIC PARMESEAN- MAYO, CORN SYRUP, PARMESEAN CHEESE, LEMON JUICE, RED WINE VINEGAR, THYME, OREGARNO, DRIED BASIL, CRUSHED RED PEPPER, SALT, BLACK PEPPER, GARLIC. (GF) DRESSINGS BALSAMIC- BALSAMIC VINEGAR, GARLIC, GROUND MUSTARD, SUGAR, SALT, ITALIAN SEASONING. (GF) HOUSE- VINEGAR, SUGAR, PARSLEY, SALT, GARLIC, PEPPER, DRIED BASIL, OREGANO. (GF) DIJON- APPLE CIDER VINEGAR, HONEY, DIJON MUSTARD, PEPPER, SALT. (GF) WHITE BALSAMIC- LEMON JUICE, HONEY, WHITE BALSAMIC VINEGAR, LEMON PEPPER. (GF) RASBERRY VIN- VINEGAR, FRUCTOSE CORN SYRUP, SUGAR, CUCUMBER JUICE, RED RASPBERRY JUICE, SALT, ONION, RED BELL PEPPER, CITRIC ACID, RED 40, BLUE 1. Updated April 2019 CAESAR- SOYBEAN OIL, VINEGAR, PARMESEAN CHEESE, CULTURED MILK, FRUCTOSE SYRUP, EGG YOLK, ANCHOVY PASTE, GARLIC, ONION, YEASE EXTRACT, CITRIC ACID, LEMON JUICE, CARAMEL COLOR, RED BELL PEPPER, TURMERIC. (GF) THOUSAND ISLAND- SOYBEAN OIL, CORN SYRUP, VINEGAR, PICKLE RELISH, SUGAR, SALT, MUSTARD SEED, RED BELL PEPPER, CHILLI SAUCE, TOMATOES, GARLIC, CITRIC ACID, EGG YOLK, FOOD STARCH, ONION, POLYSORBATE 60, PAPRIKA. RANCH- SOYBEAN OIL, VINEGAR, SUGAR, EGG YOLKS, SALT, FOOD STARCH, BUTTERMILK, WHEY, GARLIC, ONION, SORBIC ACID, PHOSPHORIC ACID. FAT FREE RANCH- BUTTERMILK, VINEGAR, SUGAR, SALT, CELLULOSE GEL, GARLIC, CARRAGEENAN, SOUR CREAM, LACTIC ACID, CITRIC ACID, SORBIC ACID, MILK FLAVOR. COUNTRY FRENCH- SOYBEAN OIL, SUGAR, VINEGAR, APPLE CIDER VINEGAR, TOMATO PASTE, HONEY, PAPRIKA, SALT, MUSTARD FLOUR, ONION POWDER, GARLIC, BEET JUICE POWDER. (GF) BLUE CHEESE- SOYBEAN OIL, PASTEURIZED MILK, CHEESE CULTURE, VINEGAR, EGG YOLK, HIGH FRUCTOSE CORN SYRUP, ONION, GARLIC, DEXTROSE. (GF) HONEY MUSTARD- SOYBEAN OIL, STONE MILLED MUSTARD, VINEGAR, SUGAR, EGG YOLK, HONEY, PAPRIKA, TUMERIC. (GF) Updated April 2019 BREAD PIZZA CRUST- YEAST, BLEACHED FLOUR, SUGAR, SOYBEAN OIL, SALT. PITA BREAD- FLOUR, WHEAT, SESAME, SOY, THIAMINE, RIBOFLAVIN, SOYBEAN OIL, CORN SYRUP, SORBIC ACID. MARBLE RYE- WHEAT FLOUR, BARLEY MALT, NIACIN, THIAMIN MONONITRATE, RIBOFLAVIN, RYE FLOUR, YEAST, SUGAR, SALT, CARAWAY SEEDS, VITAL WHEAT GLUTEN, SOY OIL, CORN MEAL. SANDWICH BREAD- WHEAT FLOUR, SUGAR, SALT, SALAD OIL, YEAST, DAIRY BAGUETTE BREAD- WHEAT FLOUR, SALT, YEAST. GLUTEN FREE BREAD PIZZA CRUSTS- Water, Brown rice flour, Tapioca Starch, Potato Starch, Resistant Corn Starch, extra Virgin Olive Oil, Flax Seed, Dextrose, Yeast, Vegetable Fibers, Modified Cellulose, Xanthan Gum, Salt. ALL GLUTEN FREE BREADS: (PITA, BAGUETTE, HOAGIE, BREADSTICKS) INGREDIENTS: Water, Brown rice flour, Tapioca Starch, Potato Starch, Resistant Corn Starch, Non GMO Canola Oil, Dextrose, Yeast, Vegetable Fibers, Modified Cellulose, Xanthan Gum, Salt. .
Recommended publications
  • Words Robyn Eckhardt Photography David Hagerman
    GLOBAL ROAMING TURKEY’S COW COUNTRY ~ Words Robyn Eckhardt Photography David Hagerman 112 FEAST GLOBAL ROAMING he sun has yet to crest Cukurdere Mountain when the cows I am particularly taken by Kars’s cheese shops – more than two of Toptasşvillage, in north-eastern Turkey, begin their dawn dozen of them, with windows displaying gigantic wheels of gravyer, T amble. Released from barns after their morning milking, they a semi-firm, aged cow’s-milk local specialty, whose nutty flavour is move sluggishly, a dozen bovine tributaries coming together in a river reminiscent of Emmental. I explore the myriad breakfast salons that of brown and white. Driven by shepherds on foot, the animals low and serve warm milk, cheeses, local honey and kaymak, a mildly soured grunt their way up the gentle slope of the dirt road that leads north uber-rich cream eaten with bread. In the city’s restaurants, I eat from the village, eventually disappearing into the velvety green folds yoghurt-based soups, and beef – sliced and sautéed in its own fat and of Cukurdere’s foothills. served over rice; portioned into miniature steaks and stewed long I watch from the front stoop of the muhtar (village chief)’s house. and slow; and formed into big meatballs enclosing nuts and dried It is the same spot from which I’d witnessed the process in reverse fruits. I see open-backed trucks with cattle on the way to and from the shortly after arriving in Toptasşsome 12 hours before. Then, hundreds livestock market, and huge half-cow carcasses hanging in butchers.
    [Show full text]
  • Recipes for Success Recipes for Success
    Recipes for Success Baja Bean Tacos Provided by Savannah Chatham County Schools, Savannah, Ga., one of the first schools in the nation to introduce Meatless Monday Yield: 100 Tacos Ingredients 1 quart diced yellow onions 1 fluid ounce canola oil 6 #10 cans red kidney beans 6 #10 cans baby lima beans 2 teaspoons chili powder 2 tablespoons ground cumin 1 teaspoon granulated garlic 1 teaspoon granulated onion 1 teaspoon black pepper 100 whole grain 8” tortillas 6 counts romaine lettuce (1 gallon, 2 quarts) 1 quart, 1 pint mild flavor, chunky salsa Preparation: 1. Sauté onion in canola oil in braising pan until tender, about 5 minutes. 2. Line steam table pan with parchment paper. 3. Rinse and drain beans. 4. Combine onions, beans, spices; pour into steam table pan. 5. Bake uncovered, at 350 degrees F or until heated through, about 30-45 minutes. 6. Use No. 16 Scoop (1/4 cup) to spoon mixture onto each tortilla; top each with 1/4 cup shredded lettuce and 1 tablespoon each salsa. Serving size: 2 tacos per student Nutrition information: Calories: 395 calories Total Fat: 7.89 grams Saturated Fat: 2.08 grams Trans Fat: 0 grams Protein: 14.54 grams Sodium: 1,161.54 milligrams Cholesterol: 0 milligrams Contributes to NSLP meal pattern: 2 M/MA; 2 Grain/Bread Black Bean Casserole 50 Servings For school cooks in New York City, and for the students, this Caribbean recipe is the favorite. Ingredients: 1 cup vegetable oil 3 yellow onions, small diced ¼ cup minced garlic 4 #10 cans black beans, drained and rinsed ororor 26 ½ cups cooked beans (13 ¼ cups dry) 4 cups uncooked brown rice 1 six pound bag frozen plantains, defrosted and chopped into small bits ½ cup cumin ½ cup paprika 2 tablespoons salt 1 tablespoon black pepper 2 quarts water Suggested Garnish: Salsa, chopped tomatoes or chopped scallions Preparation: 1.
    [Show full text]
  • Vardar Restaurant
    Welcome to the Vardar Restaurant Appetisers Starters Homemade Soup of the Day v £5.95 Served with crusty bread Garlic Ciabatta Bread v £3.00 Duck and Orange Pate £6.50 Garlic Ciabatta with Cheese v £4.00 With tomato, plum and apple chutney and toasted bread Hoummos and Pitta bread £3.50 Prawn Cocktail £7.50 In Marie Rose sauce on a bed of crisp salad Mixed Olives v / gf / ve £3.95 with bread and butter Mediterranean Garlic Prawns £8.00 Calamari £6.50 Pan fried with homemade garlic butter, served with mixed leaves salad Whitebait £5.95 Feta and Bacon Wedge £5.95 Feta wrapped in bacon, pan- fried and BBQ Chicken Wings gf £5.95 served with a jam dip Chicken Fingers £5.95 Macedonian Salad v / gf £6.50 Fresh tomato, feta, cucumber, onion and olives, drizzled with olive oil To Share Vardar Sharing Platter £15.00 Mediterranean Sharing Platter £15.00 Filo Prawns, mushrooms, halloumi, breaded cheese Grilled vegetables, mixed olives, hoummos, tarator (cucumber and ham pancake, garlic bread, served with and yoghurt salad), Pindjur (roasted pepper relish), our homemade chilli dip Katuk salad (red peppers, yoghurt, feta cheese, garlic and parsley) and served with pitta bread Mains New York Chicken gf £13.50 Vardar Macedonian Beef £21.00 Chicken breast topped with cheese, bacon and BBQ sauce Slices of beef fillet, pan-fried in butter, onions, peppers and served with chips and coleslaw salad mushrooms, finished with a rich cream and wine sauce, served with vegetables and potatoes Cajun Chicken Salad gf £12.50 Pan-fried Cajun chicken strips, served on a bed of salad, Homemade Steak and Ale Pie £12.50 with chips and mayonnaise Served with a choice of mashed potatoes or chips, peas and gravy Caesar Salad £12.50 Chicken strips, gem lettuce, herb croutons, crispy bacon, Roast of the Day £ 11 .
    [Show full text]
  • Mustard, Dijon Smooth Product Information SKU 25100 Brand Esprit De Paris Pack Size 6/8.8Lb Country of Origin Canada
    PRODUCT SPECIFICATIONS FORM January 2018 Mustard, Dijon Smooth Product Information SKU 25100 Brand Esprit de Paris Pack Size 6/8.8lb Country of Origin Canada Packaging Specifications Net weight per unit 8.8 lbs Net weight per case 51 lbs Gross weight per case 60 lbs Case Dimensions (LxWxH) 18.5 x 12.5 x 9.75 TiHi 7 x 4 Case Cube 1.43 Product UPC 0 46274 25100 7 Case GTIN 600 46274 25100 9 Primary: tin Packaging Material Secondary: carton box Physical Properties Tolerances for Defects* 0% non-organic foreign material Preservation Method retort *tolerance must meet all federal standards Sensory Properties - Organoleptic Appearance smooth Dijon mustard Color deep yellow to light brown, characteristic Aroma characteristic to Dijon mustard - heat, sharp Flavor characteristic to Dijon mustard - heat, sharp Microbiological Properties Value Method Product commercially sterile, exempt from microbiological testing Chemical Properties Value pH <4 Salt 5.5 - 6.5 % Acidity 2.2 - 2.8% Sulphites <10 ppm Moisture 66.5 - 69.5% Ingredient Statement water, mustard seeds, vinegar, salt, citric acid Ingredient distribution proprietary Total: 100.00% * values subject to variance Nutrition Facts Per 100g (unrounded) Calories (Kcal) 167.93 Calories from Fat (Kcal) 98.55 Total Fat (g) 10.95 Saturated Fat (g) 0 Trans Fat (g) 0 Cholesterol (mg) 0.13 Sodium (mg) 2218.94 Total Carbohydrates (g) 8.68 Dietetic Fiber (g) 5.37 Total Sugar (g) 0.48 Added Sugar (g) 0 Protein (g) 6.94 Vitamin D (mcg) 0 Calcium (mg) 54.03 Iron (mg) 0.35 Potassium (mg) 64.87 *disclaimer: values
    [Show full text]
  • What Are Soybeans?
    candy, cakes, cheeses, peanut butter, animal feeds, candles, paint, body lotions, biodiesel, furniture soybeans USES: What are soybeans? Soybeans are small round seeds, each with a tiny hilum (small brown spot). They are made up of three basic parts. Each soybean has a seed coat (outside cover that protects the seed), VOCABULARY cotyledon (the first leaf or pair of leaves within the embryo that stores food), and the embryo (part of a seed that develops into Cultivar: a variety of plant that has been created or a new plant, including the stem, leaves and roots). Soybeans, selected intentionally and maintained through cultivation. like most legumes, perform nitrogen fixation. Modern soybean Embryo: part of a seed that develops into a new plant, cultivars generally reach a height of around 1 m (3.3 ft), and including the stem, leaves and roots. take 80–120 days from sowing to harvesting. Exports: products or items that the U.S. sells and sends to other countries. Exports include raw products like whole soybeans or processed products like soybean oil or Leaflets soybean meal. Fertilizer: any substance used to fertilize the soil, especially a commercial or chemical manure. Hilum: the scar on a seed marking the point of attachment to its seed vessel (the brown spot). Leaflets: sub-part of leaf blade. All but the first node of soybean plants produce leaves with three leaflets. Legume: plants that perform nitrogen fixation and whose fruit is a seed pod. Beans, peas, clover and alfalfa are all legumes. Nitrogen Fixation: the conversion of atmospheric nitrogen Leaf into a nitrogen compound by certain bacteria, such as Stem rhizobium in the root nodules of legumes.
    [Show full text]
  • Nutrition & Allergen Site
    ® Nutrition & Allergen Information FIVE GUYS NUTRITION ALLERGENS ving Size (g) r otal Fat (g) rans Fat (g) Se Calories Calories from Fat T Saturated Fat (g) T Cholesterol (mg) Sodium (mg) Carbs (g) Fiber (g) Sugars (g) Protein (g) Peanut / Oil Gluten/Wheat Soy Milk Eggs Fish/Shellfish MSG Corn (or corn derivatives) High Fructose Corn Syrup Sesame MEAT Bacon (2 pieces) 14 80 60 7 3 0 15 260 0 0 0 4 Hamburger Patty 94 302 160 17 8 1 60 50 0 0 0 16 Hot Dog 90 280 235 26 12 1 56 800 1 0 0 11 BUN Bun 77 240 80 9 3.5 0 5 330 39 2 8 7 FRIES - COOKED IN 100% PEANUT OIL Little 227 526 204 23 4 0 0 531 72 8 2 8 Regular 411 953 370 41 7 1 0 962 131 15 4 15 Large 567 1314 511 57 10 1 0 1327 181 21 6 20 TOPPINGS A.1.® Original 17 15 0 0 0 0 0 280 3 0 2 0 Steak Sauce BBQ Sauce 28 49 0 0 0 0 0 400 15 <1 10 <1 Cheese (1 slice) ¹ ² 19 70 50 6 3.5 0 20 310 <1 0 <1 4 Green Peppers 25 3 0 0 0 0 0 1 1 <1 <1 0 Grilled Mushrooms 21 19 0 0 0 0 0 55 1 0 1 0 Hot Sauce 5 0 0 0 0 0 0 200 0 0 0 0 Jalapeño Peppers 11 3 0 0 0 0 0 0 <1 0 0 0 Ketchup 17 30 0 0 0 0 0 160 5 0 4 0 Lettuce 30 3 0 0 0 0 0 3 1 <1 <1 0 Mayonnaise 14 111 100 11 1.5 0 10 70 0 0 0 0 Mustard 5 0 0 0 0 0 0 55 0 0 0 0 Onions / Grilled 26 11 0 0 0 0 0 1 2 <1 1 0 Onions Pickles 28 4 0 0 0 0 0 260 1 0 0 0 Relish 15 16 0 0 0 0 0 85 4 0 3 0 Tomatoes 52 8 0 0 0 0 0 3 2 <1 1 <1 MILKSHAKES Five Guys Shake 396 670 290 32 21 1 130 360 84 0 82 13 ³ Base Whipped Cream 7 20 15 1.5 1 0 5 0 1 0 1 0 MIX-INS (Amount of individual mix-ins may vary depending upon number of mix-ins included in shake)
    [Show full text]
  • Sauces Reconsidered
    SAUCES RECONSIDERED Rowman & Littlefield Studies in Food and Gastronomy General Editor: Ken Albala, Professor of History, University of the Pacific ([email protected]) Rowman & Littlefield Executive Editor: Suzanne Staszak-Silva ([email protected]) Food studies is a vibrant and thriving field encompassing not only cooking and eating habits but also issues such as health, sustainability, food safety, and animal rights. Scholars in disciplines as diverse as history, anthropol- ogy, sociology, literature, and the arts focus on food. The mission of Row- man & Littlefield Studies in Food and Gastronomy is to publish the best in food scholarship, harnessing the energy, ideas, and creativity of a wide array of food writers today. This broad line of food-related titles will range from food history, interdisciplinary food studies monographs, general inter- est series, and popular trade titles to textbooks for students and budding chefs, scholarly cookbooks, and reference works. Appetites and Aspirations in Vietnam: Food and Drink in the Long Nine- teenth Century, by Erica J. Peters Three World Cuisines: Italian, Mexican, Chinese, by Ken Albala Food and Social Media: You Are What You Tweet, by Signe Rousseau Food and the Novel in Nineteenth-Century America, by Mark McWilliams Man Bites Dog: Hot Dog Culture in America, by Bruce Kraig and Patty Carroll A Year in Food and Beer: Recipes and Beer Pairings for Every Season, by Emily Baime and Darin Michaels Celebraciones Mexicanas: History, Traditions, and Recipes, by Andrea Law- son Gray and Adriana Almazán Lahl The Food Section: Newspaper Women and the Culinary Community, by Kimberly Wilmot Voss Small Batch: Pickles, Cheese, Chocolate, Spirits, and the Return of Artisanal Foods, by Suzanne Cope Food History Almanac: Over 1,300 Years of World Culinary History, Cul- ture, and Social Influence, by Janet Clarkson Cooking and Eating in Renaissance Italy: From Kitchen to Table, by Kath- erine A.
    [Show full text]
  • Food Is Free from Traces of Allergens Such As Nuts, Shellfish, Soy, Chilli, and Gluten
    SALT & PALM SALTNPALM.COM.AU INDONESIAN BAR AND EATERY TUE TO THU: 5PM-10PM 22 GLEBE POINT ROAD, GLEBE FRI TO SUN: 12PM-3PM, 5PM-10PM NSW 2037, AUSTRALIA CLOSED ON MONDAYS APPETIZERS & NIBBLES FROM THE GRILL Please allow ±15 to 20 minutes for preparation time Bakwan Jagung Corn Fritters 3.0/pc Crispy corn fritters Sate Kambing Lamb Satay 4.5/pc seasoned with garlic, Lamb skewers marinated in shallot and parsley [VG] candlenut, red onion and sweet soy sauce Sate Ayam Chicken Satay 4.0/pc Chicken skewers served with house-made peanut sauce and cucumber carrot pickles Tempe Mendoan Fried Battered 3.0/pc Tempeh Crispy battered tempeh served with chilli sweet soy [VG] Lumpia Sayur Vegetable Spring Rolls 3.0/pc Spring rolls filled with Salmon Bakar Bumbu Rujak Grilled 29.0 carrot, cabbage, mushroom Salmon in Tamarind, Chilli & Palm Sugar and vermicelli [VG] Atlantic salmon marinated in lemon, tamarind, chilli, palm sugar sauce and grilled inside banana leaf [VG] Suitable for Vegans [V] Suitable for Vegetarians We cannot guarantee that our food is free from traces of allergens such as nuts, shellfish, soy, chilli, and gluten. Please ask our Front of House staff for any dietary requirements. We apply a 10% surcharge on Sundays to allow penalty rate for our team members. SALT & PALM SALTNPALM.COM.AU INDONESIAN BAR AND EATERY TUE TO THU: 5PM-10PM 22 GLEBE POINT ROAD, GLEBE FRI TO SUN: 12PM-3PM, 5PM-10PM NSW 2037, AUSTRALIA CLOSED ON MONDAYS FROM THE GRILL Please allow ±15 to 20 minutes for preparation time Please allow ±15 to 20 minutes for preparation time Ayam Bakar Grilled Chicken Iga Sapi Bakar Grilled Beef Grilled half chicken.
    [Show full text]
  • Code Menu Items Ingredient List Monday Selections (Soups Are
    Updated 6.15.2021 Code Menu Items Ingredient List Monday Selections (Soups are served with bread roll) ● Chicken ● White Bean ● Onion ● Gluten-Free Pasta Shells: Corn flour, Rice flour, Mono and Diglycerides ● Vegan Cheese Sauce: Corn Flour, Water, Inactive Yeast, Rice Milk, Imitation Cheese (FILTERED WATER, COCONUT OIL, MODIFIED CORN AND POTATO Creamy Chicken STARCH, POTATO STARCH, FERMENTED CHAO M236 Alfredo TOFU SOYBEANS, WATER, SALT, SESAME OIL, CALCIUM SULFATE, SEA SALT, NATURAL FLAVOR, OLIVE EXTRACT ANTIOXIDANT USED AS A PRESERVATIVE AND BETA CAROTENE COLOR.) ● Whole Wheat Fettuccine - DURUM SEMOLINA, NIACIN, FERROUS SULFATE IRON, THIAMINE MONONITRATE, RIBOFLAVIN, FOLIC ACID. ● Mushroom ● Garlic ● Bean ● Mushroom ● Gluten-Free Pasta Shells: Corn flour, Rice flour, Mono and Diglycerides ● Vegan Cheese Sauce: Corn Flour, Water, Inactive Yeast, Rice Milk, Imitation Cheese (FILTERED WATER, M237V Vegan Alfredo COCONUT OIL, MODIFIED CORN AND POTATO STARCH, POTATO STARCH, FERMENTED CHAO TOFU SOYBEANS, WATER, SALT, SESAME OIL, CALCIUM SULFATE, SEA SALT, NATURAL FLAVOR, OLIVE EXTRACT ANTIOXIDANT USED AS A PRESERVATIVE AND BETA CAROTENE COLOR.) ● Onion • Turkey • Whole Grain Millet • Celery M144 Turkey Bean Chili • Carrots • Onion • Beans • Red Bell Pepper 1 • Corn • Tomato Sauce • Cumin • Bay Leaves • Chili Powder • Paprika • Chicken Broth ● Cheddar Cheese • Tofu • Whole Grain Millet • Celery • Carrots • Onion • Beans • Red Bell Pepper M145V Tofu Bean Chili • Corn • Tomato Sauce • Cumin • Bay Leaves • Chili Powder • Paprika • Chicken Broth
    [Show full text]
  • Westland 33 SEEDS Westland SEEDS
    westland 33 SEEDS westland SEEDS CATALOGO 2016 westland westland SEEDS SEEDS westland SEEDS WESTLAND SEEDS CATALOGUE 2016 3 HoofdstukroodChapter Tipo Página Welcome to Westland Seeds World of Peppers Blocky, sweet blocky red 5 blocky green (>red) – non-heated 6 blocky yellow 8 Taste, quality, continuous growing, breeding, from and for you as a grower. As the blocky orange 9 first and only fully specialized pepper breeder in the world, we offer you all kinds, blocky different colours 11 midi block 12 types, sizes and flavors. Pure quality, bred with decades of experience and passion baby block 13 for peppers. cherry sweet 14 pumpkin / tomato pepper 15 This catalogue gives you a glimpse into our international pepper kitchen. A kitchen Conical, sweet full of colourful, all-round and tasty ingredients to grow an above average pepper sweet point 17 crop. super snack 18 snack 19 Peppers, hot Our breeding is geared to the values of you as a grower as well as for market chili pepper 23 demand, with special attention for people and the environment. This allows us habanero / adjuma type 24 to regulate the production, so you have the opportunity to grow an exclusive naga jolokia 25 high-quality variety which is distinctive in form and taste, on a certain scale for a scotch bonnet 26 specific customer. jalapeño 27 fresno 28 Peppers are our life. A life we love to share with you. other hot peppers 29 new pepper varieties 30 Yours sincerely, Team Westland Seeds 5 Blocky rojo WLS 3110 Sweet NEW NEW NEW Blocky red 8108 0070 3110 4000 4111 blocky Shape
    [Show full text]
  • Soy Products As Healthy and Functional Foods
    Middle-East Journal of Scientific Research 7 (1): 71-80, 2011 ISSN 1990-9233 © IDOSI Publications, 2011 Soy Products as Healthy and Functional Foods Hossein Jooyandeh Department of Food Science and Technology, Ramin Agricultural and Natural Resources University, Mollasani, Khuzestan, Iran Abstract: Over the recent decades, researchers have documented the health benefits of soy protein, especially for those who take soy protein daily. Soy products offer a considerable appeal for a growing segment of consumers with certain dietary and health concerns. It is quite evident that soy products do reduce the risks of developing various age-related chronic diseases and epidemiologic data strongly suggest that populations that regularly consume soy products have reduced incidence and prevalence of the aforementioned age-related conditions and diseases than populations that eat very little soy. The subject of what specific components is responsible for the plethora of reported health benefits of soybean remains a strong controversial issue, as the scientific community continues to understand what component(s) in soy is /are responsible for its health benefits. Soy constituents’ benefits mostly relate to the reduction of cholesterol levels and menopause symptoms and the reduction of the risk for several chronic diseases such as cancer, heart disease and osteoporosis. A variety of soy products are available on the market with different flavors and textures and a low-fat, nutritionally balanced diet can be developed from them. This article summarized the beneficial health, nutritional and functional properties of the soy ingredients and intends to illustrate the most current knowledge with a consciousness to motivate further research to optimize their favorable effects.
    [Show full text]
  • B3cafe.Com B3cafe 3022 Corrine Drive • Orlando, Fl 32803 • 407-427-1440
    B3CAFE.COM B3CAFE 3022 CORRINE DRIVE • ORLANDO, FL 32803 • 407-427-1440 PREMIUM SALADS PREMIUM SANDWICHES CAESAR SALAD BETTINI PANINI 10 HALF 6.50 / FULL 8.50 Mozzarella cheese, salami, pepperoni, ham, and pesto Romaine, Asiago cheese, and on locally sourced ciabatta bread and hot pressed. croutons tossed in Caesar dressing. BLT 9.75 COBB SALAD Your choice of bacon or veggie bacon, romaine, HALF 8 / FULL 10 vine ripe tomatoes, and guacamole on wheat toast. Romaine, vine ripe tomatoes, red onions, carrots, cucumber, blue cheese, hard boiled eggs, croutons, turkey, and bacon. CAPRESE PANINI 9.75 Blue cheese dressing served on the side. Mozzarella cheese, vine ripe tomatoes, fresh basil, and balsamic dressing on locally GREEK SALAD sourced ciabatta bread and hot pressed. HALF 7 / FULL 9 THE IVAN 10 Romaine, Greek olives, vine ripe tomatoes, Ham, turkey, yellow mustard, dill pickles, and provolone red onions, cucumbers, banana peppers, and feta cheese. cheese in a wheat wrap and hot pressed. Make it vegetarian Greek dressing served on the side. (May contain pits) by subbing vegan sliced meat for the ham and turkey. HARVEST SALAD TOUR OF CALIFORNIA 10 HALF 8 / FULL 10 Sliced turkey, romaine, vine ripe tomatoes, Spinach, walnuts, Asiago cheese, cucumber, guacamole, hummus, and provolone and roasted Brussels sprouts, carrots and corn. cheese. Topped with a dash of salt & pepper Drizzled with Leabow's Zesty Tomato Vinaigrette. and oil & vinegar and served on multi-grain bread. Make it vegetarian by subbing vegan sliced meat. SOUTHWEST SALAD HALF 7 / FULL 9 VEGAN TEMPEH WRAP 10 Romaine, vine ripe tomatoes, red onions, cheddar cheese, NOT ELIGIBLE FOR A TANDEM COMBO sour cream, roasted corn and black bean salsa, guacamole, Herb roasted organic tempeh in a wheat wrap with avocado, and tortilla chips.
    [Show full text]