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Hot Dog - Hot Dog Bun (Unseeded) - White Hot Dog Tray - Diced Onion (Available Upon Request)

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Hot Dog - Hot Dog Bun (Unseeded) - White Hot Dog Tray - Diced Onion (Available Upon Request) ORIGINAL TWIN’S DOG - 7/1 HOT DOG - HOT DOG BUN (UNSEEDED) - WHITE HOT DOG TRAY - DICED ONION (AVAILABLE UPON REQUEST) Place hot dogs in steam pan. Place in Combi-oven on ‘steam’ mode. Insert combi-oven thermometer into a hot dog in the middle of the pan. Set Temperature to 165°. Combi-oven will buzz when hot dogs are ready, verify temperature with external thermometer. Place on roller grill on low heat, Temperature of 140° must be maintained. As guests order, place hot dog into bun and serve on white hot dog tray (diced onions available upon request) TWIN’S BIG DOG (STAND) - 4/1 HOT DOG - HOT DOG BUN (UNSEEDED) - WHITE HOT DOG TRAY - 1 OZ OLD DUTCH POTATO CHIPS Place hot dogs in steam pan. Place in Combi-oven on ‘steam’ mode. Insert combi-oven thermometer into a hot dog in the middle of the pan. Set Temperature to 165°. Combi-oven will buzz when hot dogs are ready, verify temperature with external thermometer. Place on roller grill on low to medium heat (spray with Pam cooking spray), temperature of hot dog 140° must be maintained. As guests order, place hot dog into bun and serve in white hot dog tray. (Diced onions available upon request). Serve with 1 oz bag Old Dutch potato chips TWIN’S BIG DOG (PORTABLE) - 6” 4/1 HOT DOG - HOT DOG BUN (UNSEEDED) - JULIENNE ONIONS - WHITE HOT DOG TRAY - 1 OZ OLD DUTCH POTATO CHIPS Pre-heat the flat top grill (turn onto 350°) Squeeze a small amount of oil onto grill (enough to lightly coat). Place hot dogs onto one half of grill. Rotate/flip every 3-5 minutes or so until internal temperature of hot dogs reach 165°. If hot dogs are browning too quickly, turn down grill. If product is frozen, you can use combi-oven in nearby stand to steam them before placing on grill. Utilize the holding wells if needed. On the other half of the grill place julienne onions and cook down until they are tender. Always serve product off of the grill and not out of the hot wells. As guest order, place sausage into bun and serve in white hot dog tray. Ask guest if they want onions. Serve with 1 oz bag Old Dutch potato chips DINGER DOG (STAND) - 10” 4/1 FOOTLONG HOT DOG - FOOTLONG HOT DOG BUN (UNSEEDED) - WHITE FOOTLONG HOT DOG TRAY Place hot dogs in steam pan. Place in Combi-oven on ‘steam’ mode. Insert combi-oven thermometer into a hot dog in the middle of the pan. Set Temperature to 165°. Combi-oven will buzz when hot dogs are ready, verify temperature with external thermometer. Place on roller grill on low to medium heat (spray with Pam cooking spray), temperature of hot dog 140° must be maintained. As guest orders, place foot long dog in bun and in white tray. (Diced Onion available upon request) DINGER DOG (PORTABLE) - 10” 4/1 FOOTLONG HOT DOG - FOOTLONG HOT DOG BUN (UNSEEDED) - WHITE FOOTLONG HOT DOG TRAY - JULLIENNE ONIONS Pre-heat the flat top grill (turn onto 350°) Squeeze a small amount of oil onto grill (enough to lightly coat). Place hot dogs onto one half of grill. Rotate/flip every 3-5 minutes or so until internal temperature of hot dogs reach 165°. If hot dogs are browning too quickly, turn down grill. If product is frozen, you can use combi-oven in nearby stand to steam them before placing on grill. Utilize the holding wells if needed. On the other half of the grill place julienne onions and cook down until they are tender. Always serve product off of the grill and not out of the hot wells. As guest order, place foot long dog into bun and serve in white hot dog tray. Ask guest if they would like onions. BRATWURST/POLISH/ITALIAN/CHEDDAR SAUSAGE (STAND) - 5/1 SAUSAGE - HOT DOG BUN (UNSEEDED) - WHITE HOT DOG TRAY Place polish sausages in steam pan. Place in Combi-oven on ‘steam’ mode. Insert combi-oven thermometer into a sausage in the middle of the pan. Set temperature to 165°. Combi-oven will buzz when sausages are ready, verify temperature with external thermometer. Place on roller grill on low heat, Temperature of 140° must be maintained. As guests order, place sausage into bun and serve on white hot dog tray. Ask the guest if they would like onions. POLISH SAUSAGE (PORTABLE) - 5/1 POLISH SAUSAGE - HOT DOG BUN (UNSEEDED) - JULIENNE ONIONS - WHITE HOT DOG TRAY Pre-heat the flat top grill (turn onto 350°) Squeeze a small amount of oil onto grill (enough to lightly coat). Place sausages onto one third of grill. Rotate/flip every 3-5 minutes or so until internal temperature of hot dogs reach 165°. If sausages are browning too quickly, turn down grill. If product is frozen, you can use combi-oven in nearby stand to steam them before placing on grill. Utilize the holding wells if needed. On the other half of the grill place julienne onions and cook down until they are tender. As guests order, place sausage into bun and serve on white hot dog tray. Ask guest if they would like onions **Always serve product off the grill and not out of the hot wells. KRAMARCZUK’S (BRATWRST, POLISH SAUSAGE, CHEDDAR BRAT) - 3# NON-CHARGE BOAT - SEEDED HOT DOG BUN - KRAMARCZUK’S SAUSAGE - KRAMARCZUK’S SAUERKRAUT - JULIENNE ONIONS Pre-heat the flat top grill (turn onto 350°) Squeeze a small amount of oil onto grill (enough to lightly coat). Place a row of each kind of sausage onto grill. Rotate/flip every 5 minutes or so until internal temperature of hot dogs reach 165°. If sausages are browning too quickly, turn down grill. If product is frozen, you can use combi-oven in nearby stand to steam them before placing on grill. Utilize the holding wells if needed. On open space of grill place julienne onions and cook down until they are tender. Place sauerkraut on grill and cook until warm. As guests order, place sausage into bun and serve in 3# Non-Charge Boat. Ask guest if they would like onions or sauerkraut. *** You should still be able to see the sausage. It is a sausage; they should be able to eat it with their hands. *** Cutlery should NOT be placed on the counters*** **Always serve product off the grill and not out of the hot wells. CHEESEBURGER WITH FRIES - 2/1 HAMBURGER - HAMBURGER BUN - AMERICAN CHEESE SLICE (2) - SHREDDED LETTUCE/TOMATO (AVAILABLE UPON REQUEST) - 3# BLACK NON-CHARGE BOAT - FRENCH FRIES (5 OZ) Start with a pre-heated grill (350°). Place frozen burger patties on grill. Season with Montreal steak seasoning. Let cook 4-6 minutes, flip burgers and let cook for another 5-6 minutes or until internal temperature reaches 155°. Assemble the burger: Bun, burger, cheese slices (2), bun. ***SHREDDED LETTUCE AND TOMATO ARE AVAILABLE UPON REQUEST*** Serve in 3# black non charge boat. Place fries next to burger in black boat. ***NOTE: Shredded lettuce and sliced tomato available upon request*** CHEESEBURGER WITH FRIES- SOUVENIR HELMET - SOUVENIR TWINS HELMET (FULL SIZE) - FRENCH FRIES (8 OZ) - 2/1 HAMBURGER - HAMBURGER BUN - AMERICAN CHEESE SLICE (2) - LETTUCE/TOMATO (AVAILABLE UPON REQUEST) Start with a pre-heated grill (350°). Place frozen burger patties on grill. Season with Montreal steak seasoning. Let cook 6-8 minutes, flip burgers and let cook for another 6-8 minutes or until internal temperature reaches 155°. Assemble the burger: Bun, burger, cheese slices (2), bun. To Serve: Place 8 oz French fries in Large Souvenir Twins Helmet, place assembled burger on top of fries. If guest requests lettuce and tomato, give them a pre-assembled lettuce/tomato set. FRIED CHICKEN SANDWICH WITH FRIES - 3# BLACK NON-CHARGE BOAT - HAMBURGER BUN - BREADED CHICKEN BREAST PATTY - SHREDDED LETTUCE/TOMATO (AVAILABLE UPON REQUEST) - FRENCH FRIES (5 OZ) Make sure fryer is pre-heated (350°). Fry breaded chicken patty for 5-7 minutes until it reaches internal temperature of 165° on meat thermometer. Assemble sandwich: Bun, chicken breast patty, bun Serve in 3# black non charge boat. Place fries next to sandwich in black boat. If guest requests lettuce and tomato, give them a pre-assembled lettuce/tomato set. CHICKEN TENDERS WITH FRIES- - 2# RED PLAID BOAT - FRENCH FRIES (4 OZ) - 3 CHICKEN TENDERS Make sure fryer is pre-heated (350°). Fry chicken tenders 4-6 minutes until internal temperature reaches 165°. To Serve: 2# Red Plaid boat, 4 oz French fries, 3 chicken tenders. Ask guest if they would like a dipping sauce CHICKEN TENDERS WITH FRIES- SOUVENIR HELMET - SOUVENIR TWINS HELMET (FULL SIZE) - FRENCH FRIES (8 OZ) - 3 CHICKEN TENDERS Make sure fryer is pre-heated (350°). Fry chicken tenders 4-6 minutes until internal temperature reaches 165°. To Serve: Souvenir Twins Helmet, place 8 oz French fries in helmet, place 3 chicken tenders on top of fries. Ask guest if they would like a dipping sauce BONELESS CHICKEN WINGS- - BROWN WITH GREEN WRITING PAPER CUP - BONELESS CHICKEN CHUNKS (8 OZ) - SAUCE (BUFFALO OR BBQ) (3 OZ) Fry chicken 7-10 minutes, (dark golden brown and internal temperature reaches 165°) Place chicken in metal mixing bowl with either the buffalo or the BBQ sauce and toss until chicken is lightly coated Fill brown/green cup with the sauced chicken (NOTE: Cup should be filled, but not so much that you need to give an additional boat to hold wings) CHEESECURDS - PAPER CANOE (YELLOW) - CHEESECURDS (5 OZ) (APPX 12-15 CURDS) Assemble paper canoe. Pre-heat fryers to 350°.
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  • Fraboini's Price Sheet and Order Form
    HIBBING/CHISHOLM YOUTH HOCKEY FILL THE FREEZER WITH THE HELP OF FRABONI'S LIMITED TIME OFFER FOR OUR MEMBERS, THEIR FAMILIES, AND FRIENDS Purpose: To help our members fill their freezers for the upcoming spring and summer through special pricing from one of our Sponsors. All profits generated will be used to update concession equipment. Pricing is available for Hibbing/Chisholm Youth Hockey members, their families, and friends. Pass along the order form and enjoy affordable Fraboni's products throughout the year. Deadline: May 20‐Send order forms to [email protected] or call Jeff Lee @ 263‐3285 or Ken White @ 969‐7773 for phone orders. ***MAKE CHECKS PAYABLE TO HCYHA. NO CASH ACCEPTED. ONE CHECK PER ORDER PLEASE. MULTIPLE CHECKS WILL NOT BE ACCEPTED*** Pickup: May 26 from 4:00‐5:00 PM at the Fraboni's Warehouse. Just in time for Memorial Weekend. MAKE CHECKS PAYABLE TO: HCYHA ‐‐‐‐‐‐‐‐‐‐‐‐‐‐‐‐‐‐‐‐‐‐‐‐‐‐‐‐‐‐‐‐‐‐‐‐‐‐‐‐‐‐‐‐‐‐‐‐‐‐‐‐‐‐‐‐‐‐‐‐‐‐‐‐‐‐‐‐‐‐‐‐‐‐‐‐‐‐‐‐‐‐‐‐‐‐‐‐‐‐‐‐‐‐‐‐‐‐‐‐‐‐‐‐‐‐‐‐‐‐‐‐‐‐‐‐‐‐‐‐‐‐‐‐‐‐‐‐‐‐‐‐‐‐‐‐‐‐‐‐‐‐‐‐‐‐‐‐‐‐‐‐‐‐‐‐‐‐‐‐‐‐‐‐‐‐‐‐‐‐‐‐‐‐‐‐‐‐‐‐ ORDER FORM WEIGHT/SIZE PRICE QUANTITY TOTAL DUE Fraboni Porketta Sausage Six Pounds $28.00 Fraboni Chicken Italian Sausage Six Pounds $30.00 Fraboni Polish Sausage Six Pounds $28.00 Fraboni Polish Delights Six Pounds $30.00 Fraboni Cheddar Delights Six Pounds $30.00 Fraboni Bratwurst Six Pounds $28.00 Boneless/Skinless Chicken Breast‐Four Ounce 20 Count $34.00 Fraboni Breakfast Sausage Six Pounds $26.00 TNT Beef Patty 3 patties per pound (3/1) Ten Pounds $37.00 Garlic Steak‐Eight Ounce 20 Count $74.00 Pasty 1 each $3.75 Pasty w/Rutabagas 1 each $3.75 Pizza‐Pick three for $21.00 Supreme 3/$22.00 Mix and Match! Chicken Alfredo 3/$22.00 Cheese 3/$22.00 Pepperoni 3/$22.00 Sausage 3/$22.00 4‐Meat 3/$22.00 Porketta 3/$22.00 Sausage & Pep 3/$22.00 Canadian Bacon 3/$22.00 TOTAL: MAKE CHECKS PAYABLE TO: HCYHA NO CASH PLEASE.
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