Leals Plainview As of 9.5.19

Total Page:16

File Type:pdf, Size:1020Kb

Leals Plainview As of 9.5.19 “The Finest Since 1957!” 3311 Olton Road • Plainview, Texas • 806.293.5355 OTHER LOCATIONS Clovis, NM • Muleshoe, TX • Amarillo, TX • Henrietta, TX Iowa Park, TX • Leal’s Tortilla Factory - Muleshoe, TX www.eatatleals.com NACHOS Six half shells to an order. (half orders available.) Leal’s Queso Supreme Dip Layer upon layer of delicious ground beef, Cheese - $4.99 queso, guacamole and sour cream. $6.99 Tortilla Soup Bean and Cheese - $5.99 Topped with cheese and tortilla strips and served with avocado slices. $5.99 Meat and Cheese - $6.99 Flautas Chicken or beef rolled in corn tortillas and Nachos Supreme deep fried served with guacamole and pico de gallo. $6.99 Meat, bean and cheese. $7.99 Guacamole - Made fresh daily. $5.99 Fajita Nachos Skillet Queso Beef, chicken or combo served with sour cream and guacamole. A skillet full of melted Jack cheese and chicken fajita meat topped with fresh pico de gallo. Chicken $9.49 - Beef $10.99 Served with two flour tortillas. Chicken $5.99 - Beef $7.99 Queso Con Carne Fiesta Topping Queso with ground beef. $4.99 Lettuce, tomatoes, guacamole and sour cream. $2.99 Queso - $4.99 New Favoritas Available Thursday Sizzling Skillet Steak Stuffed Avocado through Saturday! A 6oz. Steak or chicken breast on a bed A fried, breaded avocado stuffed with chicken of sautéed onions, bell peppers and fajita meat and a blend of cheeses. Served mushrooms topped with our “Hatch” over a bed of rice with a side of our sour green chili queso. Served with papitas. cream sauce, pico de gallo and charro beans. $12.99 Chicken $9.99 - Beef $10.99 Brisket Tacos Crunchy Relleno Slow cooked to perfection! Two flour A crunchy battered relleno topped with tortillas filled with savory brisket. our “Hatch” green chili queso. Served Served with charro beans, rice, over a bed of savory brisket with a side pico de gallo, guacamole and of beans and rice. $9.99 sour cream. $10.99 5. Carmel Three enchiladas and three tacos. $9.99 6. Taos Enchilada, taco and tamale. $7.49 CombinacionesYour choice of meat, chicken or cheese enchiladas, red or green sauce. 7. Acapulco To include beans AND rice add - $1.49 Chile relleno and one enchilada. $7.99 8. Jalisco 1. Cancun Chile relleno and two enchiladas. $8.49 Enchilada and taco. $5.99 9. Baja 2. Tampico Chile relleno and three enchiladas. $8.99 Two enchiladas and taco. $6.99 3. Vera Cruz 10. Ixtapa Two enchiladas and two tacos. $7.99 Chile relleno and chalupa. $6.99 4. La Paz 11. Juarez Three enchiladas and two tacos. $8.99 Chile relleno, enchilada and taco. $8.49 Topped Sopaipilla A fluffy sopaipilla topped with ground beef, Add guacamole to any entrée - 2.99 cheese, lettuce, tomatoes and guacamole. Sour Cream - 49¢ • Mushrooms - 99¢ $7.99 Pico de Gallo - 99¢ • Onions - 29¢ Chile Relleno Dinner You will love our famous hand battered rellenos! Anaheim pepper stuffed with cheese, then topped with Española sauce and cheese. The Leal’s Deluxe Dinner Served with beans and rice. $6.99 Chile Relleno, chalupa, enchilada, taco and Two Rellenos - $7.99 tamale. Served with beans and rice. $10.99 Sour Cream Chicken Enchiladas Three chicken enchiladas topped with our special sour cream sauce. Served with Steak & Enchilada Dinner beans and rice. $7.99 6 oz. Steak served with two enchiladas, beans and two flour tortillas. $12.99 Carne Guisada Savory stew meat seasoned Mexican style! Tacos a la Mexicana Served with beans and rice, salad Three shredded steak tacos, grilled with and 2 flour tortillas. $8.99 onions and tomatoes. Served with beans, rice and a side of our special Supreme Chicken tomatillo sauce. $8.99 Marinated grilled chicken breast topped with salsa, Monterey Jack cheese, grilled onions Leal’s Special and bell peppers. Served on a bed of rice with pico de gallo and guacamole. $9.99 Our most popular dish! Enchilada, taco, and tamale served with beans Taco Plate and rice. $7.99 Three beef tacos wrapped with your choice of soft or crispy corn tortillas & served Bryant Special with rice and beans. $7.49 The burrito supreme! Stew meat and bean burrito covered with chili con carne and Taco Salad melted cheese. $7.99 Ground beef topped with cheese, lettuce, and tomatoes. Served in a crispy flour Enchilada Dinner tortilla shell. $7.99 Seasoned to perfection! Your choice of red or Chicken Fajita $8.99 - Beef Fajita $10.99 green sauce. Three meat, cheese or chicken enchiladas served with beans and rice. $7.99 Quesadillas A delicious favorite! Like a tortilla sandwich! Pollo Cilantro Melted cheese with your choice of beef, Marinated grilled chicken breast served on a chicken or combo fajita meat. Served with pico bed of rice, topped with grilled cilantro, de gallo, guacamole and sour cream. tomatoes and onion. Served with beans, pico With onions and bell peppers - add 99¢ de gallo and guacamole. $9.99 Cheese Quesadilla - $5.49 Fajitas Chicken Fajita $7.99 - Beef Fajita $9.99 Mouth-watering beef, chicken or combo fajitas served with beans, guacamole, Fajita Laura Burrito pico de gallo, cheese, sour cream and Beef, chicken or combo fajita burrito topped three flour tortillas. with queso and green sauce. Served with Chicken $11.99 - Beef $12.99 - Shrimp $13.99 beans and rice. Chicken $8.99 - Beef $10.49 Or you can have all 3 with the Fajita Trio! Beef, Chicken and Shrimp for $16.99 Acapulco Chicken Marinated grilled chicken breast topped Mushroom Jack Fajitas with sour cream sauce and Jack cheese. Served on a bed of rice with guacamole Marinated beef, chicken or combo fajitas, and pico de gallo. $9.99 grilled with onions, bell peppers and mushrooms topped with Monterey Jack cheese. Served with beans, guacamole, pico de gallo, sour cream Joe Rhodes Special Stew meat and bean burrito topped with stew and three flour tortillas. meat gravy and cheese. Served with a side order Chicken $12.99 - Beef $14.99 of stew meat and two flour tortillas. $9.99 Theresa Special Savory ground beef covered with melted cheese, Look for favorites! topped with lettuce, tomatoes and guacamole. $7.99 for available half orders! LUNCH SPECIALS Served Monday through Friday 11am to 3pm, price includes drink. No substitutions. ONLY $6.99 MONDAY - Taco Plate Three crunchy beef tacos served with beans and rice. TUESDAY - Chile Relleno Dinner A tender Anaheim pepper stuffed with cheese and topped with Española sauce and cheese. Served with beans and rice. WEDNESDAY - Enchilada Plate Three savory beef or cheese enchiladas served with beans and rice. THURSDAY - Topped Sopaipilla A hot fluffy sopaipilla topped with ground beef, cheese, lettuce, tomato and guacamole. FRIDAY - Leal’s Special An enchilada, taco and tamale served with beans and rice. (Desserts) Leal’s Traditional Sopaipillas (2) $3.99 Fried Ice Cream Old Fashioned Hamburger You have to try this! Great with honey 1/3lb. burger served with fries. $7.99 or with one of our delicious toppings! Add cheese for .50 $3.99 Fried Ice Cream on a Sopaipalla Chicken Fried Steak The best of both desserts! $4.99 Hand-breaded chicken fried steak served with French fries, Cruzers toast and gravy. $9.99 A basket full of bite size sopaipillas! Served with warm homemade dipping sauce. (melted butter, honey, cinnamon and sugar) $4.49 Slap and Smoosh Grilled cheese sandwich. Served with Warm Chocolate Lava Cake French Fries. $5.49 Served with vanilla ice cream. $5.99 Skillet Peach Cobbler Country Style Chicken Strips Served with vanilla ice cream. $4.99 Served with gravy, fries Xango and toast. $8.49 Cream cheese wrapped in a fried pastry tortilla, topped with whipped cream. $4.99 Add a Delicious topping! Leal’s Fabulous French Fries Toppings - .89¢ (Chocolate, Strawberry, Caramel) $2.49 Tea (Drinks) Sweet Tea We hope you enjoy your dining Raspberry Tea Soft Drinks Bottled Water Coffee experience with us! We truly Hot Tea Hot Chocolate appreciate your business and Lemonade look forward to serving Juice you many more times! Enjoy! Look for favorites! for available half orders! Catering and Banquet Facilities Available! 15% Gratuity added to parties of 8 or 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]
  • Appetizers Entrées Desserts
    KotoAlbany.com Dinner menu: $45.00 + tax & gratuity per person Appetizers Miso soup & Salad & Gyoza, calamari, & harumaki Japanese pan-fried shrimp dumplings // Japanese vegetable spring roll Entrées Choice of Teriyaki: Traditional broiled tender meat or seafood w. tasty teriyaki sauce Chicken, steak, or shrimp - Choice of Tempura: Coated in a light batter & gently deep fried w. tempura sauce on the side Chicken, steak, or vegetables - Red or Green Curry: Red/green curry served w. organic vegetables smothered in coconut milk Chicken, steak, or shrimp Desserts Tempura ice cream A spin on fried ice cream. Japanese tempura batter along w. delicent pound cake, creates a crispy layer around your favorite Ice cream - Tempura Banana - Ice cream Vanilla, green tea - Spumoni Wedge Three different layers of Gelato - Mochi Ice Cream Strawberry, mango, vanilla, green tea, red bean --No substitutions -- KotoAlbany.com Hibachi menu: $50.00 + tax & gratuity per person Appetizers Miso soup & Salad & Gyoza, calamari, & harumaki Japanese pan-fried shrimp dumplings // Japanese vegetable spring roll Entrées Prepared at your teppanyaki table, prepared by our Koto Chefs, as well as complemented w. our seasoning & exotic sauce Hibachi: Chicken, steak, shrimp, or vegetables Desserts Tempura ice cream A spin on fried ice cream. Japanese tempura batter along w. delicent pound cake, creates a crispy layer around your favorite Ice cream - Tempura Banana - Ice cream Vanilla, green tea - Spumoni Wedge Three different layers of Gelato - Mochi Ice Cream Strawberry,
    [Show full text]
  • BRUNCH BURGER 15 PULLEDPORKBBQ 11 Two Eggs, Choice of Bacon, Sausage Or Ham and Toast
    drinks --------------------------------------------------------------------------------- FRESH GROUND COLOMBIAN COFFEE 3 FOUNTAIN SODA- FREE REFILLS 2.89 Regular or Decaf - bottomless Pepsi, Diet Pepsi, Mountain Dew, Cherry Pepsi, Twist Mist, Dr. Pepper, and Pink Lemonade SWEETTEA & UN-SWEETTEA- FREE REFILLS 2.89 House brewed sweet tea with mint or un-sweet tea OLD FASHION CANE SUGAR SODAS 2 Cane Cola, Root Beer, Black Cherry, Orange, WHITE OR CHOCOLATE MILK 3 Ginger Ale, Cream, Birch, Red Birch and Grape specialty drinks ------------------------------------------------------------------- BLOODYMARYSPRITZER 9 TRADITIONAL MIMOSA 6.60 Shade Mountain Lime Seltzer, tomato juice, LEMONADE MIMOSA 6.60 worcestershire, tabasco and lemon juice. Garnished with GINGER CRANBERRY MIMOSA 6.60 celery, green olives, lemon and lime. desserts ------------------------------------------------------------------------------ CLASSIC TWISTED Cast Iron Skillet Cookie - a shareable sweet! Ahuge Loaded Sweet Potato Fries - Generous portion of Sweet cookie baked in a cast iron skillet and topped with local, Potato Fries topped with cream cheese icing, cinnamon vanilla ice cream, house-made chocolate buttercream, sugar butter and caramel sauce. caramel sauce, crushed pecans and whipped cream. FRIED ICE CREAM SUNDAE Fried ice cream in a fried tortilla with chocolate sauce, caramel, whipped cream, churros and sprinkles. SEASONAL Ask your server about Leah’s Weekly Seasonal Dessert Special. menu released on June 21, 2020 straight breakfast --------------------------- sandwiches, burgers and salads** ---------------------------------------- CINNAMON FRENCHTOASTCRUNCH 14 OLDTIMERS 9 Cinnamon Toast Crunch crusted french toast topped BLT-C-E 12 BRUNCH BURGER 15 PULLEDPORKBBQ 11 Two eggs, choice of bacon, sausage or ham and toast. with caramel sauce, banana slices, maple syrup and A classic BLT on toasted Local ground beef, bacon, smoked Award winning smoked pork Served with your choice of fruit salad or potatoes.
    [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]
  • Under New Management
    Entrees From Kitchen Lunch Special Served w. soup, salad and rice Teriyaki PAID PRSRT STD PRSRT US POSTAGE FLUSHING, NY FLUSHING, NY Served w. soup, salad and rice Mixed Tempura 11 # 1028 PERMIT Pork or Chicken Katsu 12 Beef Negimaki 19 Salmon Teriyaki 20 Beef Negimaki 12 Under New Management Beef Teriyaki Beef Teriyaki 22 Shrimp Teriyaki 20 Beef Teriyaki 13 Chicken Teriyaki 18 Tofu Teriyaki 13 Shrimp Teriyaki 13 Chicken Teriyaki 12 Tempura Salmon Teriyaki 12 We greatly appreciate Served w. soup, salad and rice Sushi 12 Shrimp Veggie Tempura 18 Chicken Veggie Tempura 18 Sashimi 13 your business Sushi & Sashimi Combo 15 B.Y.O.B Chirashi 15 Shrimp Tempura Noodle/Fried Rice 2 Sushi Rolls 10 Served w. soup & salad 3 Sushi Rolls 13 1.Tempura Udon/Soba 12 3.Yaki Udon/Soba 12 Choose (Choice from #1-17 below) Shrimp tempura noodle in broth 4.Lobster Fried Rice 12 1. California Roll 10. Asparagus Banana Roll 2.Nabeyaki Udon/Soba 13 5.Tokyo Fried Rice 13 2. White Tuna Roll 11. Avocado Mango Roll Noodle with shrimp Beef, shrimp, egg, 3. Spicy Salmon Roll 12. Tuna Roll tempura, vegetables, scallion, fish cake 4. Spicy Yellowtail Roll 13. Tuna Avocado Roll chicken and egg in pot Tel: (973)746-8555 Chicken Yaki Soba 5. Spicy Tuna Roll 14. Salmon Roll 6. Shrimp Tempura Roll 15. Salmon Avocado Roll Fax: (973)746-1919 7. Salmon Skin Roll 16. Yellowtail Roll TORO Katsu Sushi Served w. soup, salad and rice 8. Eel & Cucumber Roll 17. Eel Avocado Roll 44 Upper Montclair Plaza 9.
    [Show full text]
  • Uncovering Secrets of the "Fish of 10,000 Casts": the Physiological Ecology And
    Uncovering Secrets of the "Fish of 10,000 Casts": The Physiological Ecology and Behaviour of Muskellunge (Esox masquinongy) By Sean Joseph Landsman B.Sc., University of Illinois at Urbana-Champaign, 2009 A thesis submitted to The Faculty of Graduate and Postdoctoral Affairs in partial fulfillment of the requirements for the degree of Master of Science Ottawa Carleton Institute of Biology Carleton, University Ottawa, Ontario, Canada ©2011, Sean Joseph Landsman Library and Archives Bibliotheque et Canada Archives Canada Published Heritage Direction du Branch Patrimoine de I'edition 395 Wellington Street 395, rue Wellington Ottawa ON K1A0N4 Ottawa ON K1A 0N4 Canada Canada Your file Votre reference ISBN: 978-0-494-87852-1 Our file Notre reference ISBN: 978-0-494-87852-1 NOTICE: AVIS: The author has granted a non­ L'auteur a accorde une licence non exclusive exclusive license allowing Library and permettant a la Bibliotheque et Archives Archives Canada to reproduce, Canada de reproduire, publier, archiver, publish, archive, preserve, conserve, sauvegarder, conserver, transmettre au public communicate to the public by par telecommunication ou par I'lnternet, preter, telecommunication or on the Internet, distribuer et vendre des theses partout dans le loan, distrbute and sell theses monde, a des fins commerciales ou autres, sur worldwide, for commercial or non­ support microforme, papier, electronique et/ou commercial purposes, in microform, autres formats. paper, electronic and/or any other formats. The author retains copyright L'auteur conserve la propriete du droit d'auteur ownership and moral rights in this et des droits moraux qui protege cette these. Ni thesis. Neither the thesis nor la these ni des extraits substantiels de celle-ci substantial extracts from it may be ne doivent etre imprimes ou autrement printed or otherwise reproduced reproduits sans son autorisation.
    [Show full text]
  • Taste the CKC Good Food Difference
    Taste the CKC Good Food Difference With more than 25 years of catering experience, CKC can provide food to impress any crowd large or small and take the stress off you. From formal affairs to casual picnics and barbecues, CKC Good Food provides premium service and a variety of delicious menus to fit your needs and budget. Whether your event is for 50 or 5,000 people, make it truly special with CKC Good Food catering! MTCS has been using CKC catering for more than 15 years - they are always our first go-to for our catering needs! We have enjoyed every bite of the professional experience. Erin Schurman Executive Assistant To Superintendent Minnesota Transitions Charter School Catering menus Breakfast Beverages Lunch Buffets & Boxes Holiday Special Events Buffet & Plated Dinners School Fundraisers / Galas Sweet & Savory Dessert Graduation Parties Our standard menus give you a glimpse into Chef Naj’s culinary depth and versatility. These menus are just the beginning. Have something specific you want? We often develop custom menus for specific themes and tastes and would love to discuss your vision for your event. Your satisfaction is our highest goal. Call us today to taste the CKC Good Food difference. 651.453.1136 | CKCGoodFood.com © CKC Good Food Dinner Appetizers Minimum 10 persons (each appetizer order, 3 bites per person) Cream Cheese Won Ton with Sweet & Sour Sauce $3 per person Spanakopita $3 per person Flaky Filo Dough Stuffed with Spinach & Cheese Served with Tzatziki Sauce Hummus & Pita Chips or Pita Bread $3 per person Choice of
    [Show full text]
  • Nutritional and Allergen Information
    Captain D's - Core Menu Nutrition and Allergens We analyzed all of the items on this chart on an individual basis. We did not include breadsticks, hush puppies, dipping sauces, and other sides as part of any meal. Instead, we analyzed those items separately. Please take into account all components of a meal to determine the final nutritional, allergen and sensitivity content of your complete meal. *The FDA does not require information for polyunsaturated fat, monounsaturated fat and potassium. Blank cells for those nutrients indicate that the information was not provided by our manufacturers and could not be declared. Serving Size Serving Calories Calories from fat Total fat (g) fatSaturated (g) fat Trans (g) fatunsat Poly (g) * fat (g)Mono unsat * (mg)Cholesterol Sodium (mg) (mg) Potassium * (g) Carbohydrate Dietary fiber (g) (g) Sugars Protein (g) Fish (no sides or hushpuppies) Batter Dipped Fish 1 piece 230 130 15 8 1 50 570 0 11 10 Breaded Flounder 1 piece 240 130 15 7 1 0 0 50 430 260 10 15 Catfish Feast 3 pieces 780 490 56 25 3 185 1720 0 33 33 Country-Style Fish 1 piece 190 100 12 6 1 40 500 0 11 9 Southern-Style White Fish Fillet 1 filet 560 330 37 20 2.5 80 1390 0 26 27 Southern-Style Fish Tenders 1 tender 110 70 8 4 0.5 15 240 0 4 5 Family Meals (no sides or hushpuppies) 14 Pc Chicken Family Meal 1 meal 2540 1400 158 69 9 385 6250 158 8 8 125 Fish & Chicken Tenders Family Meal 1 meal 2900 1670 189 90 12 435 6870 0 153 7 7 142 Seafood Feast 1 meal 3870 2320 262 125 16 805 7990 90 211 2 10 150 Grilled Meals (no sides, rice or
    [Show full text]
  • The Catering Menu
    Catering 3325 Newport Blvd. Newport Beach, Ca. 92663 949‐675 6990 / www.pescadoubistro.com ENTREES (Minimum of 20 people per selection) served in large aluminum to go containers for pick up price per person + 7.75% tax For parties catered with service add 18% for prep. and delivery. Servers extra All entrees include a salad : Mesclun greens with vinaigrette Poultry Coq au Vin 14.50 Chicken marinated in red wine, served in its natural juices with mushroom, carrots, peas, pearl onions and mashed potatoes. Poulet a lʹestragon 14.50 Braised chicken in white wine, chicken stock and fresh tarragon, mushroom, Dijon mustard and cream, mashed potatoes. Poulet Provencal 14.50 Sautéed chicken in olive oil, garlic, plum tomatoes, zucchinis, eggplant and black olives, bow tie pasta. Supreme de poulet au Miel 16.50 Braised boneless breast of chicken with sage, thyme, honey and chicken broth, roasted fennel and mashed potatoes Supreme de poulet Florentine 16.50 Chicken breast stuffed with spinach leaves and Swiss cheese, slow baked in mushroom veloute sauce, mashed potatoes. Canard a lʹorange 17.50 Roasted breast of duck, orange‐triple sec sauce, sauteed zucchinis and mashed potatoes Bon Appetit Meat Boeuf Bourguignon 17.50 Braised beef stew in red wine, aromatic vegetables, carrots, mushroom, pearl onions and mashed potatoes Boeuf braise aux petits legumes 17.50 Braised beef shank in white wine and stock, carrots, celery, onion, tomato and potatoes Roti de boeuf au poivre 19.50 Roasted boneless beef rib loin, green peppercorn sauce, sauteed green beans
    [Show full text]
  • 101 Recipes for the Deep Fryer Deep Fryer Italian Zeppole
    101 Recipes For The Deep Fryer Deep Fryer Italian Zeppole 2-1/2 cups all purpose flour 1/8 tsp. salt 2-1/2 cups water 1/2 cup white wine olive oil 1 Tbs. ground cinnamon 1 cup sugar Sift flour and salt together in a bowl and set aside. Combine water and wine in a saucepan over medium high heat. Do not boil. When bubbles appear on the bottom of the pan, add flour mixture all at once. Stir constantly with a wooden spoon until dough comes together into a ball. Transfer to a lightly oiled work surface. Pound with a rolling pin about 10 minutes, until smooth. Roll dough into strips about 1/2 inch around. Cut into 8 inch lengths and pinch ends together to make rings. Heat oil in an electric deep fryer to 375°F. Without overcrowding, deep fry 2-3 pieces at a time 3-4 minutes until golden, pricking each one with a skewer as it fries. Drain on absorbent paper. Combine cinnamon and sugar in a bowl. Dip zeppole in sugar mixture while still hot. Deep Fryer Sopaipillas vegetable oil 1 cup all purpose flour 1/2 tsp. salt 1/2 tsp. baking powder 1-1/2 tsp. nonfat dry milk 1 tsp. vegetable shortening 1/2 cup cold water Heat oil in an electric deep fryer to 370°F - 380°F. Combine flour and next 4 ingredients in a food processor and pulse 3-4 times. With machine running, pour in water through feed tube and process about 15 seconds, or until ingredients begin to come together.
    [Show full text]
  • 10-224 National Meat Assn. V. Harris (01/23/2012)
    (Slip Opinion) OCTOBER TERM, 2011 1 Syllabus NOTE: Where it is feasible, a syllabus (headnote) will be released, as is being done in connection with this case, at the time the opinion is issued. The syllabus constitutes no part of the opinion of the Court but has been prepared by the Reporter of Decisions for the convenience of the reader. See United States v. Detroit Timber & Lumber Co., 200 U. S. 321, 337. SUPREME COURT OF THE UNITED STATES Syllabus NATIONAL MEAT ASSOCIATION v. HARRIS, ATTORNEY GENERAL OF CALIFORNIA, ET AL. CERTIORARI TO THE UNITED STATES COURT OF APPEALS FOR THE NINTH CIRCUIT No. 10–224. Argued November 9, 2011—Decided January 23, 2012 The Federal Meat Inspection Act (FMIA), 21 U. S. C. §601 et seq., regu- lates a broad range of activities at slaughterhouses to ensure the safety of meat and the humane handling of animals. The Depart- ment of Agriculture’s Food Safety and Inspection Service (FSIS), which administers the FMIA, has issued extensive regulations to govern the inspection of animals and meat, as well as other aspects of slaughterhouses’ operations and facilities. See 9 CFR §300.1 et seq. The FSIS inspection procedure begins with an “ante-mortem” inspec- tion of each animal brought to a slaughterhouse. If, at that inspec- tion, a nonambulatory animal is found to suffer from a particularly severe disease or condition, it must be classified as “U. S. Con- demned” and killed apart from the slaughtering facilities where food is produced. §§309.3, 311.1 et seq. Nonambulatory animals that are not condemned are classified as “U.
    [Show full text]
  • 01 Methods of Cooking
    Food Production Foundation -II BHM -201T UNIT: 01 METHODS OF COOKING Structure 1.1 Introduction 1.2 Objectives 1.3 Heat and Cooking 1.3.1 What is heat? 1.3.2 Effect of Heat on food 1.3.3 Method of heat transfer 1.4 Methods of cooking 1.5 Moist heat Methods of Cooking 1.5.1 Boiling 1.5.2 Poaching 1.5.3 Steaming 1.5.4 Stewing 1.5.5 Braising 1.6 Dry heat Methods of Cooking 1.6.1 Baking 1.6.2 Roasting 1.6.3 Grilling 1.7 Frying 1.8 Modern Methods of cooking 1.8.1 Paper Bag (en papillotte) 1.8.2 Microwave Cooking 1.8.3 Infra-red Cooking 1.9 HACCP Standards and Professional Kitchens 1.9.1 Introduction 1.9.2 What is HACCP? 1.9.3 Food Preparation Hazard and Control Rules 1.10 Summary 1.11 Key Terms 1.12 References and Bibliography 1.13 Review Questions 1.1 Introduction This chapter deals with basic principles. You will learn about what happens to food when it is heated, about how food is cooked by different methods, and about rules of seasoning and flavouring. It is important to understand the science of food and cooking so you can successfully use these principles in the kitchen. 1.2 Objectives After reading this unit the learner will be able to understand: • Methods of heat transfer Uttarakhand Open University 1 Food Production Foundation -II BHM -201T • Effect of heat on food • Moist heat Methods of Cooking • Dry heat Methods of Cooking • Frying • Modern Methods of cooking 1.3 Heat and Cooking To cook food means to heat it in order to make certain changes in it.
    [Show full text]