Dulcetcuisines-Nutrition.Pdf

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Dulcet Cuisine Product Ingredient List Lemon, Mustard & Dill Sauce Ingredients: extra virgin olive oil, organic Dijon mustard (organic apple cider vinegar, water, organic mustard seed, salt, organic spices), red wine vinegar, pure cane sugar, lemon juice, sea salt, white pepper and dill Tangy & Peppery Moroccan Sauce Ingredients: rice vinegar, non gmo canola oil, pure cane sugar, water, sea salt, paprika, garlic, ginger, cinnamon, cumin, spices, cayenne and xantham Creole Mustard Ingredients: organic stone ground mustard (organic apple cider vinegar, water, organic mustard seed, salt, organic spices), pure cane sugar, water, sea salt, garlic, onion, paprika, spices, black pepper & thyme Madras Curry Mustard Ingredients: organic Dijon mustard (organic apple cider vinegar, water, organic mustard seed, salt, organic spices), pure cane sugar, spices, sea salt, water, garlic, cinnamon, fennel, clove & cayenne Moroccan Mustard Ingredients: organic Dijon mustard (organic apple cider vinegar, water, organic mustard seed, salt, organic spices), pure cane sugar, water, spices, sea salt, paprika, garlic, cayenne, ginger, cinnamon & coriander Moroccan Ketchup Ingredients: water, tomato puree, orange juice, apple cider vinegar, pure cane sugar, spices, sea salt, garlic, cayenne, ginger and cinnamon. Sweet Orange Chile Ketchup Ingredients: orange juice, tomato puree, pure cane sugar, apple cider vinegar, chile paste (guajillo chile, water), water, sea salt, spices, garlic, onion, cocoa, cinnamon and cayenne. Mild Indian Curry Ketchup Ingredients: water, tomato puree, non gmo canola oil, pure cane sugar, apple cider vinegar, rice vinegar, spices, sea salt, turmeric, onion, garlic, cinnamon, fennel and cayenne. .

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Mais + Konserven Rezept Sammlung
Mais + Konserven Rezept Sammlung Index Brot & Brötchen......................17 PS ...................................... 446 Chili Con Carne.....................291 Pute ................................... 277 Dessert..................................93 Rindfleisch .......................... 346 Fisch ...................................220 Schichtsalat......................... 439 Fisch, Salat ..........................236 Schinken............................. 371 Fleisch, Auflauf .....................247 Schinken, Auflauf ................. 382 Fleisch, Diverses...................253 Schinken, Salat.................... 386 Gebäck..................................33 Schwein .............................. 357 Gyros ..................................368 Schwein, Suppe ................... 395 Hähnchen+ Hühnchen ...........257 Speck ................................. 400 Kuchen..................................38 Vegetarisch Auflauf ................ 96 Muffeins ................................57 Vegetarisch, Bratlinge........... 113 Muffeins, Fleisch ...................345 Vegetarisch, diverses............ 114 Polenta................................159 Wurst ................................. 411 Inhaltsverzeichnis Mais + Konserven Rezept Sammlung ............................................. 1 Index .............................................................................................. 1 Inhaltsverzeichnis ............................................................................. 1 Polenta, einige Tipps.................................................................
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Sample Copy for Marketing Materials
HerbNZest® to Launch Curry Pumpkin Pesto and Spoonable Curry Ketchup at the Summer Fancy Food Show Unique Vegan Condiments Inspired by Multi-cultural Influences to Meet America’s Growing Demand for Healthful and Tasty Foods Princeton, NJ (June 12, 2013) – HerbNZest® (www.herbnzest.com) is excited to announce the launch of two new condiments to add to its line of all natural, vegan condiments at the upcoming Summer Fancy Food Show in New York on June 30th -July 2nd , 2013, in Booth #4943 in the New Jersey Pavilion. The two new condiments one a Curry Pumpkin Pesto and another, a Spoonable Curry Ketchup will showcase HerbNZest as an innovator within the condiment space. HerbNZest® distinctive condiments offer a new twist on gourmet food with sauces and condiments that highlight unique flavors with multi-cultural influences, such as Fennel Saffron Pumpkin Butter and Basil Peach Raisin Chutney. Each variation is easy to use and versatile enough to build healthy everyday meals or showcase on special occasions. HerbNZest is hand-crafted in the USA in small batches using all natural, vegan, premium, and gluten- free ingredients for their health and taste factors: such as olive oil over canola, brown sugar over cane sugar, kosher salt, and brown raisins containing no sulphites. At only 10-20 calories and < 3g sugar per tablespoon, low sodium, and no Trans fats, HerbNZest condiments achieve a balance of good taste and good health. The timely launch of the product line last year supports the increased trend among Americans to implement low sodium and low calorie diets as a way to combat hypertension, heart disease and obesity.
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Oktoberfest Menu
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GIANT HOT PRETZEL Salted, Georgia Red Lager Beer Cheese 10 Pair With
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Keller Klassiker Wurst Pizza Side Dishes Grosse Pommes Something
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Prijslijst Buitendijk Dagvers Groothandel B.V. 07-04-2014 Pagina 1
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MADRAS CURRY Creamy Flavorful Cashew Nut Made with Onion, Tomato, Coconut Sauce and Onion Made with and Special Blend of Spices
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STARTERS 20 Cheese and Charcuterie Board Assorted House
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Estta1047043 04/04/2020 in the United States Patent And
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Current-Food-Menu.Pdf
SNACKS PRETZELS PRETZEL BITES bite-sized pretzel pieces served with your choice of house bier ORIGINAL served with house-made pretzel mustard / 8 cheese: ORIGINAL / 5 | SRIRACHA / 5.5 | JALAPEÑO / 7 | CHEESEBURGER / 8 ADD A SIDE OF HOUSE-MADE BIER CHEESE ∙ SCHNITZEL FINGERS breaded strips of chicken breast fried German-style & ORIGINAL / 1 ∙ SRIRACHA / 1.5 ∙ JALAPEÑO / 2 ∙ BURGER / 4 served with our house curry aioli / 9 TOSSED IN ANY HOUSE WING SAUCE / +1 ADD DIPPING SAUCE ∙ HONEY MUSTARD ∙ SPICY MUSTARD ∙ CROSSBAR WINGS with your choice of ranch, bleu cheese, or honey mustard / 13 PRETZEL MUSTARD ∙ GERMAN GOLD ∙ RANCH ∙ BUFFALO BUFFALO ∙ OLD BAY ∙ HONEY OLD BAY ∙ HONEY SRIRACHA ∙ GERMAN GOLD ∙ RANCH ∙ HORSERADISH DIP ∙ BUFFALO SAUCE / .50 JALAPEÑO HEFEWEIZEN ∙ BUNDESLIGA ∙ TRIER RUB ∙ JÄGER GLAZE BBQ CRAB house-made Maryland crab dip – made with jumbo PRETZEL DOGS mini frankfurters wrapped in salted pretzel dough; served with lump crab meat – & melted cheddar jack cheese / 15 spicy German mustard & garlic Tabasco aioli / 8 | ADD BIER CHEESE / 1 BUFFALO CHICKEN house-made buffalo chicken dip & CURRYWURST sliced bratwurst & waffle fries drizzled in house curry ketchup / 11 melted cheddar jack cheese, served with your choice of WAFFLE FRIES cooked until crispy & served with your choice of house bier cheese: ranch or bleu cheese for dipping / 13 ORIGINAL / 7 | SRIRACHA / 7.5 | JALAPEÑO / 9 | CHEESEBURGER / 10 JALAPEÑO POPPER house-made jalapeño dip & melted LOADED WAFFLE FRIES topped with pico de gallo, shredded cheddar jack, pepper jack
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Curry Chicken Breast with Tomato and Coconut Milk
Curry Chicken Breast with Tomato and Coconut Milk This savory and slightly sweet dish is a great introduction to Indian cuisine Ingredients 2 tablespoons extra virgin olive oil 1 small red onion, cut in half lengthwise and thinly sliced 4 medium cloves garlic, minced 2 lengthwise slices fresh ginger (each 2 ½ inches long, 1 inch wide, and 1/8 inch thick), cut into matchstick strips (julienne) 1 ½ pound boneless, skinless chicken breasts, cut into 1-inch pieces 2 teaspoons Madras Curry Powder (contains coriander, cumin, mustard seeds, cloves, fenugreek, black peppercorns, red Thai or cayenne chiles, turmeric) 1 ½ teaspoons coarse sea salt ¼ cup unsweetened, light or regular coconut milk 1 large tomato, cored and finely chopped 2 tablespoons finely chopped fresh cilantro leaves and tender stems Directions 1. Preheat a wok, stainless steel skillet or well-seasoned cast-iron skillet over medium- high heat. Drizzle oil down its sides. Add onion, garlic, ginger, and stir-fry until the vegetables are lightly browned (3-5 minutes). 2. Add chicken pieces and the curry powder, and cook until the meat is seared all over, about 5 minutes. 3. Sprinkle the salt over the chicken and pour in the coconut milk, which will immediately come to a boil. Cover, lower the heat to medium, and simmer, stirring occasionally, until the chicken is fork-tender and no longer pink inside (5-7 minutes). Remove the chicken pieces from the thin yellow sauce and place them in a serving bowl. 4. Raise the heat to medium-high heat and boil the sauce, uncovered, stirring occasionally, until it thickens, 3-5 minutes.
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Mix Your Own SPICES V2
Revelations mix your own SPICES v2 www.svRevelations.com Achaar Ka Masala Yield: 1 cup Masala, a ground spice mixture is perhaps the most common and the easiest way of using 1 tablespoon red chilly powder whole spices. It takes a little effort to combine spices at home and make a spice blend. In the multitude of spice mix, Achaar Ka Masala stands out for its bright color. 1 tablespoon turmeric powder 3 tablespoons mustard seeds (sarson) 1 tablespoon fennel seeds (saunf) In a heavy bottom pan dry roast the mustard seeds for 1 - 2 minutes. Transfer to a bowl. Next dry roast the fennel seeds till aroma is released, keep on stirring while roasting. 1 tablespoon fenugreek seeds (methi dana) Transfer to the same bowl as mustard seeds. 1 tablespoon carom seeds (ajwain) Similarly, dry roast fenugreek seeds, carom seeds and nigella seeds on by one. 2 teaspoons nigella seeds (kalonji) Add the roasted spices in a blender and grind to a coarse powder. Transfer the masala mix to a bowl. Add salt, amchur, red chili powder and turmeric powder. 1 tablespoon salt (or to taste) Stir to combine. Store the Achaar Masala in a clean, dry airtight jar at room temperature. Make sure to use dry spoon to scoop out the masala. Achaar Masala has a shelf life of more than 6 months if stored at ideal conditions. Adobo Seasoning Yield: 7 tablespoons Prep Time: 10 minutes 2 tablespoons salt This seasoning is used often in Mexican and Filipino dishes. 1 tablespoon paprika 2 teaspoons ground black pepper In a bowl, stir together the salt, paprika, black pepper, onion powder, oregano, cumin, garlic 1 1/2 teaspoons onion powder powder, and chili powder.
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