The Renzi Soup Guide Your Guide to the Delicious Soup Selection at Renzi Foodservice Ready-To-Use Soups
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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, -
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 -
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. -
October 2020
OCTOBER 2020 MONDAY TUESDAY WEDNESDAY THURSDAY FRIDAY 1 2 Fish Cakes & Baked Pizza – Cheese or Wedge Fries Pepperoni Grilled Chicken Caesar Grilled Chicken Caesar Japanese Miso Soup Potato Leek Soup Ham, Turkey, or Egg Ham, Turkey, or Egg Salad Sandwich Salad Sandwich 5 6 7 8 9 Swedish Meatballs and Chickpea & Squash Salisbury Steak/Potato CA Thanksgiving – Turkey Buttered Egg Noodles Curry/Rice & Naan n and Vegetable Meatloaf & Trimmings BBQ Chicken Salad BBQ Chicken Salad Chicken Taco Chicken Taco No School Cauliflower Cheese Soup Carrot Ginger Soup n Salad/Avocado Ranch Salad/Avocado Ranch Dressing Dressing Professional Ham, Pastrami, or Tuna Ham, Pastrami, or Tuna Learning Salad Sandwich Salad Sandwich Vietnamese Chicken Pho Corn & Bacon Chowder Ham, Pastrami, or Tuna Ham, Pastrami, or Tuna Salad Sandwich Salad Sandwich 12 13 14 15 16 BBQ Chicken Leg/Roast Turkey Taco Salad - Sour Pizza – Cheese or All Beef Hot Dog & Potato & Salad Cream/Salsa Pepperoni Baked Wedge Fries Grilled Chicken Caesar Grilled Chicken Caesar Grilled Chicken Caesar Grilled Chicken Caesar No School Broccoli Cheese Soup Cream of Mushroom Carrot Ginger Chicken Noodle Soup Thanksgiving Ham, Roast Beef, or Egg Soup Ham, Roast Beef, or Egg Ham, Roast Beef, or Egg Salad Sandwich Ham, Roast Beef, or Egg Salad Sandwich Salad Sandwich Salad Sandwich 19 20 21 22 23 BBQ Pulled Pork Perogies with Bacon, Tortellini & Tomato Pizza – Cheese or Beef & Black Bean Chili, Sandwich, Salad & Roast Cheddar & Sour Cream Sauce w/Garlic Toast Pepperoni Cornbread and Salad Potato -
Westfield, NJ
0C fi 2 •-•om < n _J cc _j THE WESTFIELD LEADER « UJ O >~i MLJU. The Leading and Moat Widely Circulated Weekly Newspaper In Union County -i t~ « in 1/1 3 (VI UJ 0- •* 3 USPS 6B0O2I) NINETY!- 10.40 Second CIB\S Potlupc I'uitl WESTFIELD, NEW JERSEY, THUKSDAY, MAY 5, 1983 Published u Wesiriclil. N. J. Every Thunday 26 Pages—25 Cents Bagger, Quinn Join GOP Slate, 403 Teachers Among 561 Democrats Name One Appointed by School Bd. Incumbents Harry Trenton and Washington, ment by drawing on my waste committee." Brown, first ward, and concern for our community background and ex- Capone, 39, is assistant The Westfield Board of staff and notify staff teaching staff members, 49 tain tenure with the Leo J. Senus. "This James Capone, third ward, based on lifelong perience, which includes professor of management Education appointed SGI members who will not be secretaries, 53 custodians 1983-1984 appointment. number includes all staff have been joined by residence, and thoughtful five years as township at- science at Kean College, a staff members for the offered a contract for next and maintenance "For a variety of members, including those newcomers Richard Bag- new ideas from the unique torney and four years ex- position he has held since 1963-1964 school term at a year at this time. Thus, the employees, 43 adminis- reasons, personnel holding whose salaries are con- ger, second ward, and Tom vantage point of youth. perience as planning board 1975, and teaches courses special meeting last week. special meeting was held trators, supervisors and 38 staff positions have been tingent upon federal or Quinn, fourth ward, in "Westfield is fortunate to attorney, as well as the ex- in business law, accoun- According to law, the last Wednesday. -
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. -
Canadian Cheddar Cheese Soup
Recipes From Our Disney Kitchens CANADIAN CHEDDAR INGREDIENTS SERVES 10 CHEESE SOUP • 1/2 pound of bacon, cut into 1/2-inch pieces • 1 medium red onion, cut into 1/4-inch pieces From Le Cellier Steakhouse at EPCOT® • 3 celery ribs, cut into 1/4-inch pieces • 4 tablespoons butter • • 3 cups chicken stock • 4 cups milk • 1 pound white cheddar cheese, grated • 1 tablespoon Tabasco sauce • 1 tablespoon Worcestershire sauce • Coarse salt, freshly ground pepper to taste • 1/2 cup warm Canadian golden lager or any pale lager-style beer • Chopped scallions or chives, for garnish DIRECTIONS 1. In a 4- or 5-quart Dutch oven, cook bacon, stirring, over medium heat for about 5 minutes, or until lightly browned. 2. Add red onion, celery, and butter and sauté until onion has softened, about 5 minutes. 3. 4 minutes over medium heat. Whisk in chicken stock and bring to boil for 1 minute. Reduce heat to simmer and cook for 15 minutes, stirring occasionally. 4. Add milk and continue to simmer for 15 minutes. Do not boil after milk is added. 5. Remove from heat and add cheese, Tabasco sauce, Worcestershire sauce, salt, and pepper. Blend with immersion blender until cheese is melted and soup is smooth. Stir in warm beer. If the soup is too thick, thin with some warm milk or pale lager-style beer. 6. Serve soup hot, garnished with chopped scallions or chives. This recipe has been converted from a larger quantity in the restaurant kitchens. The flavor profile may vary from the restaurant’s version. -
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. -
Vegetarian Soup Recipe Book
http://schoolofphilosophykzn.org/ 2 Winter is the perfect time for soup - a beautiful way to celebrate and embrace the season. It is time to get stuck into the soup pots and crock pots and keep an eye out for your best seasonal produce. Students at the School of Philosophy KZN have contributed their favourite vegetable soup recipes, all bursting with flavour and nutrients. There's nothing a warm, steamy bowl of homemade soup can't fix. “Soup is the song of the hearth... and the home.” ~ Louis P. De Gouy “Do you have a kinder, more adaptable friend in the food world than soup? Who soothes you when you are ill? Who refuses to leave you when you are impoverished and stretches its resources to give a hearty sustenance and cheer? Who warms you in the winter and cools you in the summer? Yet who also is capable of doing honour to your richest table and impressing your most demanding guests? Soup does its loyal best, no matter what undignified conditions are imposed upon it. You don't catch steak hanging around when you're poor and sick, do you?" ~ Judith Martin The Secret of living well and longer is: eat half, walk double, laugh triple and love without measure. ~ Tibetan Proverb http://schoolofphilosophykzn.org/ 3 http://schoolofphilosophykzn.org/ 4 Contents Soup Know How ...................................................................................................................................... 6 Asparagus: Cream of Asparagus Soup ................................................................................................... -
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. -
Potato Cream Cheese Soup 4 Cups Shredded Hashbrowns 4 Cups Chicken Broth ½ Cup Shredded Carrots 1 Bay Leaf ¼ Cup Minced Onion 1 Tsp Seasoned Salt ½ Tsp Pepper
Potato Cream Cheese Soup 4 cups shredded hashbrowns 4 cups chicken broth ½ cup shredded carrots 1 bay leaf ¼ cup minced onion 1 tsp seasoned salt ½ tsp pepper Simmer for 15 to 20 minutes. Remove the bay leaf. Stir in 8 oz cream cheese until melted. Glenda’s & Cheryl’s Favorite Chicken Noodle Soup 4 cups cooked chicken, diced 1 cup chopped celery 1 cup chopped onion ¼ cup butter or margarine 12 cups water 1 cup diced carrot 3 T chicken flavor instant bouillon ½ tsp marjoram leaves ¼ to ½ tsp pepper 1 bay leaf ½ of a (12 oz) pkg medium egg noodles 1 T chopped parsley In a large Dutch oven, cook celery and onion in butter until tender. Add remaining ingredients except noodles and parsley. Bring to a boil. Reduce heat; simmer covered 30 minutes. Remove bay leaf; Add noodles and parsley. Cook 10 minutes longer or until noodles are tender, stirring occasionally. Makes 4 quarts. Glenda’s Coffee Cake / Yeast Roll Dough (the crescent rolls) 1 cup milk, scalded ¼ cup sugar 1 tsp salt ¼ cup Parkay margarine ¼ cup lukewarm water 1 pkg active dry yeast 1 egg, beaten 4 cups sifted flour (about) Pour 1 cup milk into sauce pan and heat to the scalding point. Turn off heat. Stir in the sugar, salt and margarine. Set the mixture aside to cool to lukewarm. While the milk cools, put ¼ cup warm, not hot, water into the mixing bowl. Sprinkle a package of dry yeast into the warm water. Stir until dissolved. When the milk has cooled to lukewarm, add it to the dissolved yeast. -
Simply Soupssoups
SimplySimply SoupsSoups Issued in furtherance of Cooperative Extension work, Acts of May 8 and June 30, 1914, in coop- eration with the U.S. Department of Agriculture, Kirklyn M. Kerr, Director, Cooperative Extension System, University of Connecticut, Storrs. The Connecticut Cooperative Extension System is an equal opportunity employer and program pro- vider. To file a complaint of discrimination, write USDA, Director, Office of Civil Rights, Room 326-W, Whitten Building, Stop Code 9410, 1400 Independence Avenue, SW, Washington, DC 20250-9410 or call 202 (720) 5964. Cooperative Extension System College of Agriculture and Natural Resources Corn Chowder Other Ideas: Makes 4 to 6 servings • Use low sodium soup and rinse canned vegetables for lower salt. • Use nonfat dry milk mixed with water (1/2 cup dry milk and 1 can of water). 1 medium onion, chopped very fine • Use evaporated skim milk in place of regular milk. 1 can cream of mushroom or potato soup • Use cream of celery or cream of potato soup in place of cream of mushroom 2 soup cans of low fat milk soup. 1 can (any size) creamed corn 1 can corn kernels, rinsed and drained • Add a can of white beans (drained) for extra fiber and protein. • Use chopped spinach in place of broccoli. Optional: • Add a pinch of herbs for flavor, such as basil, thyme or oregano. • 1 potato, peeled and cut into very small • Use other cheese such as Monterey Jack, Swiss, Meunster or Colby. cubes. Use cooked, leftover potato if you like. • Add cooked meat, chicken or fish to soup. • 1 can sliced or chopped mushrooms.