DOCSLIB.ORG

Soup Supreme Product List 5.12.20.Indd

Total Page：16

File Type：pdf, Size：1020Kb

Download full-text PDF Read full-text
Soup Supreme Product List 5.12.20.Indd SOUP SUPREME FROZEN COLLECTION Boston Clam Chowder Chicken Enchilada w/ Smoked Paprika Cream of Broccoli with Cheese Soup 910133 GF 910068 GF 910127 GF Tender potatoes combined with Black beans, tender chicken, tomatoes, roasted A creamy offering of healthful broccoli and pollock, savory surf clams, and crunchy celery in corn, onions, red peppers, jalapeños and cheddar melted cheddar, cream, and Parmesan cheeses, a creamy, seasoned fish stock. cheese in a creamy chicken broth, finished with finished with a dash of onion. smoked paprika. Captain's Corn Chowder Chicken Gumbo Soup Creamy Tomato Basil Soup 910132 GF 910130 DF GFGF 910125 VG GF Sweet corn kernels and hearty pieces of Onions, celery, okra, green & red peppers Puréed tomatoes and real cream in a light potato accented with diced onions, carrots and combined with rice and tender chicken in a vegetable base, with a confetti of aromatic bacon with a smooth cream base. chicken broth with pureed tomato and uncured basil and a hint of garlic. bacon. Chicken & Dumplings Soup Chicken with Wild Rice Soup Fiesta Tortilla with Chicken Soup 910131 910129 GF 910124 GF Authentic dumplings, sliced celery, julienne White rice with tender chicken and wild rice in a Tomatoes, corn, black beans, green chilies, garlic, carrots, diced onions and Parmesan cheese with creamy, seasoned chicken broth enhanced by onion, red peppers, jalapeños, cheddar cheeese roasted chicken in a creamy chicken base. onions, celery and carrots. and tender chicken garnished with corn tortillas. Fire Roasted Tomato Ancho Soup Kickin' Pepperjack Broccoli Soup Potato with Uncured Bacon Soup 910072 GF 910070 GF 910135 GF Fire-roasted tomatoes and onions in a fresh Chicken stock, diced broccoli, cream, onions, Premium potatoes combined with onion, celery creamy tomato base, finished with Ancho chili, celery, carrots and spicy Pepper Jack cheese. and carrots in a creamy base flavored with a roasted garlic, fresh basil and spices. touch of uncured bacon. French Onion Soup Minestrone Soup Savory Bean & Uncured Ham Soup 910123 DF GF 910117 DF 910069 GF Sweet, buttery onions in a savory beef broth Tomatoes, carrots, onions, zucchini, macaroni, Zesty Navy beans, genuine Black Forest Ham with classical seasonings and a hint of rich sherry celery, Italian green beans, kidney beans, with carrots, onions, celery, olive oil, garlic and wine. garbanzo beans and spinach in a savory beef spices simmered in a ham stock. broth. Garden Vegetable Soup New England Clam Chowder Tomato Basil with Raviolini Soup 910122 VN VG DF GF 910116 GF 910113 VG A colorful blend of tomatoes, broccoli, carrots, Tender potatoes, onions, ocean clams, celery and Delicate raviolini stuffed with rich Ricotta and kidney beans, zucchini, green beans, cauliflower, pollock mixed with bits of bacon in a decadent, Romano cheeses in a smooth base of ripe corn and onions in a light vegetable broth with a creamy base. tomato, mild garlic and sweet basil. touch of garlic. Homestyle Beef Soup Our Grande Chili with Beef & Beans Uncured Split Pea with Ham Soup 910120 DF GF 910099 DF GF 910114 DF GF Tender beef, carrots, potatoes, onions, and celery in Cooked beef combined with small red beans, Vibrant split peas with carrots, celery, onions and a savory beef stock. kidney beans, tomatoes, onions, green peppers, perfectly-salted ham in a base of natural juices. green chilies, jalapeño peppers and spices. Homestyle Chicken Noodle Soup Pasta Fagioli Soup with Sausage Vegetable Beef Soup 910119 DF 910115 DF 910111 DF GF Thin fettuccine noodles, carrots, celery and Sweet tomatoes, kidney beans, Great Northern An assortment of tomatoes, corn, carrots, onions with tender chunks of chicken in a savory beans, onions, carrots and celery with bite-sized potatoes, onions, green beans and celery chicken broth. noodles, Italian-style pork sausage, and ground beef accompanied by morsels of beef. in a rich tomato broth. Italian Wedding Soup with Meatballs Potato Indulgence Soup Vegetable Beef with Barley Soup 910118 910071 GF 910112 DF Acini de pepe pasta and petite meatballs Roasted potatoes blended with cream and butter, Hearty potatoes, carrots, corn, green beans, carefully created using lean ground beef, sauteed with onions, leeks and white pepper in celery, onion and barley with big pieces of tangy parmesan cheese, spinach and zesty Italian a rich stock. chunky beef in a blended beef and chicken stock. seasonings. VG VEGETARIAN DF DAIRY FREE VN VEGAN GF GLUTEN FREE PRODUCT SPECS Full Strength, Nothing to Add • Four 4lb Pouches per Case • 15 Month Shelf Life Kettle Cuisine • 330 Lynnway, Lynn, MA 01901 • kettlecuisine.com • Data as of 4.27.20.
Load more

Recommended publications
  • Variocookingcenter Application Manual Foreword
    ® VarioCookingCenter Application Manual Foreword Dear User, ® With your decision to purchase a VarioCookingCenter , you have made the right choice. ® The VarioCookingCenter will not only reliably assist you with routine tasks such as checking and adjusting, it also provides you with cooking experience of cooking, pan-frying and deep- frying gathered over years – all at the push of a button. You choose the product you would ® like to prepare and select the result you would like from the VarioCookingCenter – and then you have time for the essentials again. ® The VarioCookingCenter automatically detects the load size and the size of the products, and controls the temperatures according to your wishes. Permanent supervision of the ® cooking process is no longer necessary. Your VarioCookingCenter gives you a signal when your desired result is ready or when you have to turn or load the food. This Application Manual has been designed to give you ideas and help you to use your ® VarioCookingCenter . The contents have been classified according to meat, fish, side dishes and vegetables, egg dishes, soups and sauces, dairy products and desserts as ® well as Finishing . At the beginning of each chapter there is an overview showing the cooking processes contained with recommendations as to which products can ideally be prepared using which process. In addition, each section provides useful tips on how to use the accessories. ® As an active VarioCookingCenter user we would like to invite you to attend a day seminar at our ConnectedCooking.com. In a relaxed atmosphere, you can experience how you can ® make the best and most efficient use of the VarioCookingCenter in your kitchen.
    [Show full text]
  • LUNCH MENU Soups, Salads & Starters Bermuda Fish Chowder
    LUNCH MENU Soups, Salads & Starters Bermuda Fish Chowder, Sherry Pepper & Black Rum 10 Classic Caesar, Romaine, Garlic Croutons, Shaved Parmesan 15 Garden Greens, Artisanal Greens, Cucumber, Mandarin Orange, Grape Tomato, Pepperoncini, Blue Cheese, Citrus Vinaigrette 15 (v/gf) * Add: Shrimp 10, Wahoo 12 or Chicken 7 Drunken Mussels, White Wine, Garlic, Lemon, Garlic Crostini 18 Nacho Basket, Cheddar, Guacamole, Sour Cream, Pico de Gallo, Jalapenos 21 (v) Off the Hook Tacos, Blackened Wahoo, Flour Tortilla, Avocado, Pickled Onion, Citrus Slaw, Marinated Tomato, Crème Fraiche 17 Tuckers Cross Wings, Portuguese Hot Sauce, Celery, Smokey Blue Cheese Dressing 16 (gf) Burgers & Sandwiches Steakhouse Burger, Angus Beef, Aged Cheddar, Applewood Bacon, Lettuce Tomato, Caramelized Onion Jam, Brioche Bun 19 Royston’s Grilled Fish, Lettuce, Tomato, Onion, Tartare Sauce, Toasted Raisin Bun 24 Backyard Rooster, Southern Fried Chicken, Hot Sauce, Pickled Onion, Lettuce, Tomato, Onion, Buttermilk Ranch, Brioche Bun 18 Falafel Burger, Crushed Avocado, Lettuce, Tomato, Onion, Coconut Tzatziki Sauce, Seeded Potato Bun 18 (v) Club Sandwich, Smoked Turkey, Fried Egg, Bacon, Gruyere, Lettuce, Tomato, Garlic Remoulade 18 All above items come with choice of Mixed Greens, French Fries or Sweet Potato Fries Gluten Free Bun available upon request Entrées Fried Fish Basket, Marinated Wahoo, Steak Fries, Coleslaw, Tartare Sauce 26 Bootlegger Pork Ribs, Aged Goslings’ Rum BBQ Sauce, Steak Fries, Coleslaw 24 Fettuccini Alfredo, Button Mushroom, Garlic Cream Sauce,
    [Show full text]
  • Appetizers and Soups Low-Country She-Crab Soup…$9 French Onion Soup...$9 Soup Du Jour
    Appetizers and Soups Low-country She-crab Soup…$9 French Onion Soup...$9 Soup Du Jour Hot French Country Escargot in the shell with garlic butter and croutons…..……………….……………..…………………….…………………..$12 Maryland Crabcake with Cajun corn maque-choux, topped with a fennel and arugula salad ……………………………………….……………………..………….…..……..$14 Crispy Fried Oysters with cocktail, remoulade, and South Carolina vinegar slaw…………………………………......………………………..….$14 Napa Valley “Pizzetta” fresh mozzarella, asparagus, roma tomatoes, basil and olive oil served with a small salad………………...……….………..….$15 Steamed Mussels for Two Smoked tomato and lobster broth, Vidalia onion, chorizo, and cilantro Or Cajun sauce picante and andouille sausage $20 Cold Hazelnut “Winter Salad “with mixed greens, roasted red beets, goat cheese, dried apricots, and dressed with an herb vinaigrette ............$9 Betty Hege’s House Salad with Bibb lettuce, artesian greens, celery, carrots, radishes, cucumbers, tomatoes, Vidalia onions, feta cheese and a garlic mustard vinaigrette………………………………………………………………………….....……………………….…..…..……. $9 Traditional Caesar Salad with herbed croutons & fresh grated Parmigiano Reggiano……………….………….…………………………………...…..….….....$9 Lettuce Wedge with pickled red onions, crisp bacon, tomatoes and a bleu cheese dressing…………………….......….……………………………….……..….…$12 Asian “Grilled Tenderloin” Salad with filet mignon, red cabbage, bok choy, carrots, wasabi peas, peanuts, sugar peas, crispy wontons and a soy-ginger vinaigrette....…………….….……………………………...………..……..….….……$14 Hege’s Original
    [Show full text]
  • Ramen Noodles Ramen Noodles
    RamenRamen a series of simple recipes using canned foods NoodlesNoodles Pork and Beans Servings: 5 Ingredients: • 1 tablespoon olive oil • ½ cup onion, chopped • 1 teaspoon garlic powder • 4 cups water • 1 (15.5-ounce) can great northern beans, rinsed and drained • 2 packets ramen noodle, 1 seasoning packet needed *Pork ramen noodles are suggested for flavor. • 1 (12-ounce) can luncheon meat like Spam, diced • Salt and pepper to taste Directions: 1. In a pot over medium high heat cook onions and garlic in oil until soft, stirring often (approximately 2 minutes). 2. Add water, one seasoning packet, beans, and spam to pot and heat to boiling. 3. Reduce heat, add noodles, and cook until noodles are done (approximately 2 minutes). Add salt or pepper if desired. 4. Let cool slightly before serving. 5. Refrigerate leftovers immediately. Running out of Safety tip: money for food? • Use potholders when Contact your local food stamp office microwaving food to keep or go online to: from burning yourself. dss.mo.gov/fsd/fstamp. Chicken Alfredo with Broccoli Servings: 8 Ingredients: • 5 packages ramen noodles, without seasoning packages • 1 (10.75-ounce) can fat-free cream of mushroom soup, condensed • 1 (10.75-ounce) can reduced fat cheddar broccoli soup, condensed • 1 cup nonfat milk • 1 (10-ounce) can chunked chicken, drained • Salt and pepper to taste Directions: 1. Cook ramen noodles as directed by package without seasoning packets. Drain and set aside. 2. Mix remaining ingredients in a microwave-safe dish and heat until hot. 3. Stir ramen noodles into soup mixture and serve hot.
    [Show full text]
  • Stock Vs. Broth: Are You Confused? Kim Schuette, CN Certified GAPS Practitioner
    Stock vs. Broth: Are You Confused? Kim Schuette, CN Certified GAPS Practitioner French chefs have a term fonds de cuisine, which translates “the foundation and working capital of the kitchen.” Bone and meat stock provide just that, the foundation of both the kitchen and ultimately one’s physical health. One of the most common Questions that those individuals embarking upon the GAPS Diet™ have is “Do I make stock or broth?” What is the difference between the two? The two words are often used interchangeably by the most educated of chefs. For the purpose of the GAPS Diet™, Dr. Natasha Campbell-McBride uses the terms “meat stock” and “bone stock.” In this paper, I will use “meat stock” when referencing meat stock and “bone broth” for bone stock. Meat stock, rather than bone broth, is used in the beginning stages of the GAPS Diet™, especially during the Introduction Diet where the primary focus is healing the gut. Bone broth is ideal for consuming once gut healing has taken place. The significant difference is that the meat stock is not cooked as long as bone broth. Meat stock is especially rich in gelatin and free amino acids, like proline and glycine. These amino acids, along with the gelatinous protein from the meat and connective tissue, are particularly beneficial in healing and strengthening connective tissue such as that found in the lining of the gut, respiratory tract, and blood/brain barrier. These nutrients are pulled out of the meat and connective tissue during the first several hours of cooking meaty fish, poultry, beef and lamb.
    [Show full text]
  • Download Ivar's Chowders Nutritional Information
    A Northwest Soup Tradition Widely recognized as one of the finest food purveyors in the country, Ivar’s Soup & Sauce Company produces top-quality seafood soups, and sauces at our state-of-the-art facility in Mukilteo, Washington. Our soup tradition began in 1938 when Ivar Haglund began making and selling his homemade clam chowder on the Seattle waterfront. Today, along with our original line of Ivar’s seafood soups and chowders, we produce a selection of original, non-seafood recipes and new classics. Ivar’s also develops custom soups for restaurants and food-service companies, and they’re all made with the same tradition of quality that has made us famous since 1938. Ivar’s Soup & Sauce Company • 11777 Cyrus Way, Mukilteo, WA 98275 • Ivars.com Alder Smoked Salmon Chowder RTH For more information please contact our sales department at 425 493 1402 Savor the irresistible flavor of wild Alaskan smoked salmon, blended with tender potatoes and vegetables in this rich and creamy chowder. Preparation time: 30 minutes Main Ingredients: Potatoes, smoked salmon, garlic, Distribution Item Number: onion, celery, spices, Parmesan and Romano cheese Manufacturers’ Code: 969 Shelf Life: Three months refrigerated or 18 months Contents: Four 4-pound pouches of soup, ready to use. frozen. Ivar’s Puget Sound Style Clam Chowder Available in concentrated and heat-and-serve versions, this distinctive Northwest-style chowder with a tantalizing hint of bacon is made with meaty clams harvested in the icy waters of the Atlantic Ocean. Preparation Time: 35 minutes Main Ingredients: Sea clams, potatoes, bacon, Distribution Item Number: onions, celery Loaded Baked Potato Soup RTH Manufacturers’ Code: concentrate 9571, heat-and-serve 952 Shelf Life: Three months refrigerated or 18 months frozen.
    [Show full text]
  • Wilderness Cookery, by Bradford Angier ______• Cooking the One Burner Way, by Melissa Gray and Buck Tilton, Globe Pequot
    meat to the pot after the vegetarian portions are prepared (i.e. the spaghetti MAIL-IN CARD FOR FOOD SUBSTITUTIONS meal would require pulling out the noodles and tomato sauce for the AsMAIL-IN a crew, we understand CARD if FORwe wish FOOD to request SUBSTITUTIONS food substitutions for vegetarian before adding the MRE pouch with the meat for every one else). Asmedical a crew, reasons, we understand religious if beliefs we wish or tovegetarian request foodneeds, substitutions a letter needs for to In other cases, meal substitutions can be packed in place of the regular medicalbe written reasons, to Northern religious Tier beliefs, explaining or vegetarian the circumstances. needs, a Thisletter card needs is for to meal. becrews written to torequest the Northern food substitutions Tier explaining for other the circumstances.reasons. This card is This book was prepared for you. for crews to request food substitutions for other reasons. WILDERNESS The following is a list of most of the vegetarian items we will be stocking in This card needs to be mailed to the Northern Tier only if we are requesting Please read it thoroughly the commissary this summer. These items are in addition to items like rice, Thisa food card substitution. needs to be It mailed must be to receivedthe Northern no later Tier than only 3 ifweeks we are prior re- to the pasta, egg noodles, and dry sliced potatoes. questingstart of ayour food trip. substitution. Any substitutions It must listedbe received on this nocard later pertain than to May only 15. the and if you have any questions, COOKERY Anycrew substitutions listed.
    [Show full text]
  • Small Plates
    SSmmaallll PPllaatteess Coconut Fried Prawns 11.75 Served with a mango chutney Sweet Potato Fries 7 Cone Basket of delicious fries with spicy Cajun Aioli dipping sauce Chips & Salsa 7 Fresh homemade corn chips and black bean salsa Calamari 12.5 Traditional Squid tentacles and rings served with lemon aioli and marinara sauce Hot Wings 12.75 Buffalo Spicy or Smokey Barbeque served with ranch dressing Steamed Clams 14.5 Enriched with garlic, butter, onions served with Stone House Ciabatta bread Raw Oysters half dozen 16 Casino or Rockefeller Style 18 Ahi Tartar 16.5 Sashimi Tuna, avocado, green onions, creamed wasabi mayo, Soy sesame sauce, served on a bed of seaweed salad Stone House Crab Cake 14.75 Choose one preparation: Chipotle gorgonzola with roasted bell pepper sauce or Lemon caper sauce or our Signature Delicate Saffron lemon sauce Barbecue Prawns 15.75 Blackened spices, sautéed with bell peppers, mushrooms, onions, finished with a Caribbean sauce, served with a black bean salsa topped with sour cream Traditional Classic Escargot 12.5 or Macadamia Escargot 14.5 Topped with white grapes, macadamia nuts and Gorgonzola cheese served with Ciabatta bread Mediterranean Trio 13.5 Tapenade, red bell pepper Hummus, Baba Ganoush served with lavash and Mary’s gluten free crackers Antipasto Plate 15 Prosciutto, assorted cured meats, imported cheese, tapenade and Stone House bread Smoked Salmon Plate 15 Cream cheese, capers, red onions and mini bagels Baked Brie with Gorgonzola cheese and fresh fruit 14 French Onion Soup 7.5 Seasonal Gazpacho 7.5 Soup du Jour 7 South of the Border Mama Maria’s Combo Plate 14.5 Your choice of “Mama Maria’s” handmade Chicken or Pork Tamale, One cheese enchilada served with fresh black bean salsa, cilantro rice, sour cream and charro beans.
    [Show full text]
  • 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
    [Show full text]
  • Catering Menu Dec 2016 Web.Pdf
    We Deliver An Authentic Pacific Northwest Experience How The Story Goes For All Of Your Catering Needs It was a chilly April morning in 2003 when Larry Mellum raised the big, First we eat. Then we do everything else. -M.F.K. Fisherin green garage door and opened his first chowder house in Pike Place • Business Meetings Market, located in a small, charming The Market café offers eight varieties • Management Sessions hole-in-the-wall that angled off the every day, while a second location at cobblestone alley. Inside, he perfected Pacific Place offers five daily varieties, • Parties & Celebrations small batches of fresh, briny comfort along with an expanded menu that • Staff Luncheons food with aromas that growing includes fish ’n chips, fish tacos, • Conferences crowds of customers lined up for every and premium beers. With so many morning. intriguing choices, visitors often SAVOR THE Our Clients Find Our Food and Service Exceptional With big wins at the Great Chowder begin their chowder adventure with a Cook-Off in Rhode Island, for the Sampler of four 5-oz. cups. FLAVOR! Traditional Clam Chowder and Seafood Every morning, when the big, green “Pike Place Chowder catering exceeded Bisque, Larry decided to create a variety door opens a new day, chowder lovers our expectations; their presentaton was of the best chowders he could dream from around the world are welcomed both functional and inviting, their service to the little hole-in-the-wall, now a was exceptional, and their food was up. With premium seafood, rich creamy beyond delicious. Not only would we broths and the amazing produce at Pike national First Place winner of major highly recommend Pike Place Chowder, Place Market, Larry filled his chowders competitions from coast-to-coast, we would do another event with them in with the freshest vegetables, spices, and listed in dozens of travel-and- a heartbeat!” - SARAH BRYDGES, Program and herbs – no compromises, ever.
    [Show full text]
  • Cafe Du Soleil – BISTRO FRANCAIS
    – Cafe Du Soleil – BISTRO FRANCAIS LUNCH | 11 AM – 4 PM | WE CATER: WWW.VOILACATERERS.COM LES SOUPES Soupe de Courges LES SALADES GOURMANDES Froide 6 Poulet Curry 15 Chilled Butternut Squash Soup, Organic Chicken Breast With Curry Mayo, Organic Greens, Cranberries, Crème Fraiche, Chives Roasted Walnuts, Classic Bistro Vinaigrette Soupe a l'oignon 6 Nicoise du soleil Classic French Onion Soup Yukon Potato Salad, Cherry Tomato, Red Beets, Haricots Vert, Shaved Gazpacho A La Radishes, Boiled Egg, Black Nicoise Olives, Classic Bistro Vinaigrette Grecque 7 - With Albacore Wild Tuna 18 Chilled Tomato Soup, Greek - With Fresh Burrata 16 Olives, Feta Cheese Saumon froid, lentilles, arugula 19 POUR COMMENCER Cold Poached Atlantic Salmon, Lentils Salad, Baby Arugula, Shaved Radishes, Classic Bistro Vinaigrette Escargots De Bourgogne 7 Betteraves,Tomates, Burrata 14 Burgundy Snails In The Shell, Roasted Red Beets, Tomatoes, Fresh Burrata, Olive Oil, Balsamic Garlic Parsley Butter Sauce Rillettes de Saumon LES MOULES FRITES grand mère 9 Housemade Atlantic Poached Prince Edward Island Steamed Mussels, And Smoked Salmon Spread, Served With Garlic French Fries $16 Crème Fraiche, Lemon Juice, Chives, Toast Marinière Moutarde a Roquefort Garlic, Shallots, l'Ancienne Garlic, Shallots, Salade Verte Bio 6 Chablis, butter, Shallots, Whole Chablis , Roquefort, Organic Mixed Greens, Cherry Parsley Grain Mustard, Chives, Cream Tomatoes, Classic Bistro Applewood Smoked Vinaigrette Bacon, Chablis, Rillettes de canard Cream Maison 7 Housemade Duck Confit Spread
    [Show full text]
  • 14878 8 / 15.25 Oz. Cup(S)
    BEEF WITH COUNTRY VEGETABLES SOUP Case Code Pack & Size 14878 8 / 15.25 OZ. CUP(S) Campbell's® Chunky® Beef with Country Vegetables Soup is a ready to eat soup that is crafted with big pieces of beef and hearty veggies like carrots, potatoes and peas to create a big-flavored recipe that satisfies and fills you up. Conveniently packed in a portable microwavable bowl, fuel your everyday hustle on the go through hearty spoonfuls. Nutrition Facts Campbell's® Chunky® Beef with Country Vegetables Microwavable Soup —Soup That Eats Like a Meal®. 1 Serving Per Container 1 Container Serving size FEATURES AND BENEFITS PREPARATION READY TO EAT SOUP: Enjoy the savory, hearty Microwave ovens vary. Time given is approximate. flavors of beef simmered with veggies Uneven microwave heating may cause popping, Amount per serving conveniently packed in a portable microwavable movement of the bowl and/or splattering. 1. Remove bowl plastic cap. Carefully remove and discard metal lid, then Calories 190 replace plastic cap. 1. Microwave on HIGH 1 1/2 min. Careful, leave in microwave 1 min. (For warmer soup, 12 GRAMS OF PROTEIN: Each bowl contains 12 heat another 30 seconds.) 2. Plastic cap may be hot. % Daily Value* grams of protein—Fill Up Right™ Grasp bowl on sides when removing from microwave. Total Fat 3g 4% Stir and enjoy! FILL UP RIGHT™: Each bowl is an easy and Saturated Fat 1g 5% delicious way to satisfy your hunger after the big HANDLING game or after a workout STORAGE Trans Fat 0g Shelf Life: 426 Days MICROWAVABLE SOUP IS EASY TO HEAT UP: Storage Temperature:
    [Show full text]