Passed Hors D'oeuvres
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ĐIỂM TÂM Bánh Bagel Tròn (WG) Quày
Các Mục Thực Đơn của OUSD năm học 2013-2014 ĐIỂM TÂM Bánh Bagel tròn (WG) Quày - Benefit Bar - Táo quế Quày - Benefit Bar - Nho khô yến mạch Quày- Oat Chewie - Dâu tây Quày- Oat Chewie - Dâu xanh hoang dại Điểm tâm Burrito (V) - (Trứng, phô mai, & Salsa) Điểm tâm Pizza Bagel (WG) KHO Điểm tâm Xúc xích Pizza WǴA = Nguyên hạt Ngũ cốc - Cheerios V = Thực vật Ngũ cốc - Frosted Mini Spooners FP = Mới làm Ngũ cốc - Kashi P = Thịt heo Ngũ cốc - Rice Chex Ngũ cốc - Rice Krispies Ngũ cốc - Scooby Doo Que bánh mì nướng quế Pháp (WG) Phô mai kem Trứng & Rau, xúc xích với bánh bich quy (WG) Bánh Muffin Anh với Chả trứng Bánh mì nướng Pháp- EGGO Bánh nướng Pháp nhỏ Nước trái cây - 100% Grahams / Bánh giòn Graham (WG) Sữa - Sô cô la Sữa - Trắng Điểm tâm nhỏ Sliders Săn wích gà nhỏ Bánh Muffin - Táo quế Bánh Muffin - Dâu xanh Bánh kếp - nhỏ EGGO Dâu xanh (WG) Bánh kếp - nhỏ EGGO Maple (WG) Bánh kếp (WG) Bánh cuộn- Bánh cuộn khoai quế (WG) Xúc xích Patty Xúc xích & nước xốt trên Biscuit Scone (WG) Chả trứng với } ghhhhgfgdgdgỚt xanh & Bích quy Ăn dặm N’ Bánh kẹp Bơ Sun & Sănwích mứt (V)(WG) Si rô Săn wích xúc xích gà tây (WG) Xúc xích thực vật Patty Bánh kẹp dâu xanh nhỏ- EGGO Bánh kẹp ĂN TRƯA Táo, Fuji Táo, Gala Táo, Granny Smith Đậu đút lò BBQ Đùi gà BBQ Sănwích gà BBQ Gà Teriyaki & Cơm (WG) Đậu & Phômai Burrito - Trường tiểu học Đậu & Phômai Tamale (V) Đậu, Pinto Đậu, chiên lại Thịt bò & cải Broccoli với cơm (WG) Bánh bích quy Cải Broccoli Broccoli Slaw Cà rốt Zucchini Carrot Loaf Bánh Burgar phômai Phômai Enchilada (V)(WG) Phômai Quesadilla (V) Phômai -
HOLIDAY CANAPÉS Festive, Fun and Frugal Appetizer Recipes Featuring Sausages
2009 HOLIDAY CANAPÉS Festive, Fun and Frugal Appetizer Recipes Featuring Sausages National HOT DOG & SAUSAGE Council www.hot-dog.org Happy Holidays! Spicy Franks with Creamy Salsa Verde Yield: 10-12 appetizer servings Parties and celebrations are Ingredients a staple of the holiday season. 3/4 cup white vinegar Whether you are celebrating Christmas, Hanukah, New 1 Tablespoon red hot sauce Year’s, or just precious time with 1 Tablespoon sugar friends and family, the National Hot Dog and Sausage Council 1-1/2 teaspoons chipotle chile powder is here to help with five new 1 pound cocktail-sized smoked sausages holiday appetizers that are sure links, drained to make your holidays (and your guests) jolly, merry and bright. Directions These recipes feature different types of sausages that should be 1. Mix vinegar, hot sauce, sugar, chili powder handled and prepared differently. Dry and semidry sausages, like in a fondue pot or chafing dish. salami and pepperoni, can be consumed right out of the package. 2. Add franks. Bring to a boil over Cooked sausages, like smoked sausages links, should be reheated medium-high heat and gently simmer according to package directions before consuming. for 10 minutes. We hope you enjoy these holiday recipes as much as we do and remember to visit us at www.hot-dog.org for more information on Creamy Salsa Verde cooking and handling sausages, as well as additional recipes and Ingredients nutrition information. 3/4 cup sour cream (light or fat-free preferred) 1/2 cup prepared salsa verde (green salsa) Happy holidays from the National Hot Dog Directions and Sausage Council! 1. -
An Environmental History of the Middle Rio Grande Basin
United States Department of From the Rio to the Sierra: Agriculture Forest Service An Environmental History of Rocky Mountain Research Station the Middle Rio Grande Basin Fort Collins, Colorado 80526 General Technical Report RMRS-GTR-5 Dan Scurlock i Scurlock, Dan. 1998. From the rio to the sierra: An environmental history of the Middle Rio Grande Basin. General Technical Report RMRS-GTR-5. Fort Collins, CO: U.S. Department of Agriculture, Forest Service, Rocky Mountain Research Station. 440 p. Abstract Various human groups have greatly affected the processes and evolution of Middle Rio Grande Basin ecosystems, especially riparian zones, from A.D. 1540 to the present. Overgrazing, clear-cutting, irrigation farming, fire suppression, intensive hunting, and introduction of exotic plants have combined with droughts and floods to bring about environmental and associated cultural changes in the Basin. As a result of these changes, public laws were passed and agencies created to rectify or mitigate various environmental problems in the region. Although restoration and remedial programs have improved the overall “health” of Basin ecosystems, most old and new environmental problems persist. Keywords: environmental impact, environmental history, historic climate, historic fauna, historic flora, Rio Grande Publisher’s Note The opinions and recommendations expressed in this report are those of the author and do not necessarily reflect the views of the USDA Forest Service. Mention of trade names does not constitute endorsement or recommendation for use by the Federal Government. The author withheld diacritical marks from the Spanish words in text for consistency with English punctuation. Publisher Rocky Mountain Research Station Fort Collins, Colorado May 1998 You may order additional copies of this publication by sending your mailing information in label form through one of the following media. -
APPETIZERS Homemade SOUPS Desserts SPECIALTY TACOS
(575) 527-0817 1551 Amador Ave. Las Cruces, NM 88001 Sergio Castillo - Restaurant Manager Open Everyday 11:00am to 8:00pm www.sisenor.com APPETIZERS HOMEMADE SOUPS Bowl of soup M-F- $7.49 Upgrade to Large Soup - $1.99 Nachos .......................................................................... $9.59 Homemade corn tortilla chips topped with beans, taco meat, and Monday – Chicken and Rice Soup melted cheese. Lettuce, tomatoes and jalapeños upon request. Tuesday – Caldillo (Green Chile Beef Stew) Wednesday – Albondigas (Meatballs with Rice) Nachitos .....................................................................................$8.89 Thursday – Fideos (Vermicelli with Beef) Homemade corn tortilla chips topped with beans Friday – Cod Fish & Shrimp Soup w/ Vegetables & side of Rice and melted cheese. Saturday & Sunday Menudo - $7.79 Si Señor Wings ...........................................................$10.39 Caldo de Res - $8.09 (Vegetable Beef Soup & side of rice) Get these great wings slightly battered, perfectly cooked and Posole Fresh Daily - $7.69 served with a side of spicy BBQ sauce and ranch. Seasonal (Nov-Feb) Chile Cheese Fries ...............................................................$8.89 French fries smothered with cheese and your choice of red LITTLE ONES MENU or green chile. (12 years or younger only) ................................................................... Taco Plate ................................................................................... $6.39 House Sampler $10.59 One beef or chicken -
3 in 1 Reversible Kebab Grill Safety and Instruction Manual
T14020 Safety and Instruction Manual PLEASE READ CAREFULLY *Subject to registering Your Extended Guarantee online at www.towerhousewares.co.uk. 3 in 1 Reversible Kebab Grill 1912 Midland Metal Spinners was founded by 1961 Tower became one of the largest George Cadman, who was then 65 years old, as manufacturers of aluminium holloware, electric a metal holloware manufacturing company, in St. kettles, tea pots and other household articles with Mark’s Street, Wolverhampton. They later moved over 1,000 employees. into the Tower and Fort Works in Pelham Street, 1974 Russell Hobbs took ownership of the which ultimately gave rise to the famous Tower expanding Tower brand. brand name. 1937 Tower exhibited some of their latest holloware designs at the British Industries Fair. As you can see from the original poster, their stand No. A410 must have been a great sight as it promoted their “Beautiful, inexpensive, untarnishable Plate, at prices all can afford to pay”. Healthier, Easier & Cheaper Perfect for alfresco dining, the Tower 3 in 1 Reversible Kebab Grill can tackle a lot more than everyone’s favourite skewer-based snack. Thanks to the included hot plate and griddle you can enjoy eggs, bacon, burgers, sausages and more. A detachable skewer rack makes for easy cleaning and with 9 stainless steel auto-rotating skewers and thermostatic temperature control, preparing evenly cooked, succulent kebabs has never been so simple! 2 Register online at www.towerhousewares.co.uk for your FREE extended guarantee. Safety and Instruction Manual CONTENTS: Please read this Manual carefully BEFORE Contents: using the Kebab Grill for your own safety. -
NUTRITIONAL GUIDE January 2020
NUTRITIONAL GUIDE January 2020 Nutritional and Calorie Guide Hot Food Items Bakery Items Fountain and Frozen Beverages Coffee Drinks The nutritional information is derived from a computer analysis of recipes with the assistance of an ESHA Research Nutrition Labeling and Formulation Software (Genesis R&D 9.11.0 Version), and standard supplier product formulations. The rounding of figures is based on the US Food and Drug Administration NLEA Guidelines. Variations within the nutritional values may occur due to the use of regional suppliers, manufacturing tolerances, minor differences in preparation techniques at the store level, recipe revisions, periodic product formulation changes and other factors. 3 11/01/2019 Table of Contents Hot Food Items 5 Bakery Items 14 Fountain & Frozen Beverages 22 Coffee Drinks 83 The nutritional information is derived from a computer analysis of recipes with the assistance of an ESHA Research Nutrition Labeling and Formulation Software (Genesis R&D 9.11.0 Version), and standard supplier product formulations. The rounding of figures is based on the US Food and Drug Administration NLEA Guidelines. Variations within the nutritional values may occur due to the use of regional suppliers, manufacturing tolerances, minor differences in preparation techniques at the store level, recipe revisions, periodic product formulation changes and other factors. 4 11/01/2019 NachoTaco Cheese Sauce Queso Blanco Cheese Sauce Ghels Chili Sauce 09/24/2019 09/24/2019 09/24/2019 Taco Cheese Sauce Queso Blanco Cheese Sauce Gehls Chili -
Chicago-Style Hot Dogs & Tamales
(866) YUM-BEEF • portillos.com Instructions for Preparing Our Hot Dogs A Portillo’s Chicago-style hot dog is a natural casing beef hot dog served in a steamed poppy seed bun loaded with mustard, relish, onions, tomatoes, kosher pickle spear, sport peppers and Portillo’s own seasoning salt. To prepare this delicacy, first put on the supplied Portillo’s crew hat and follow these simple steps: Heat the Hot Dogs (1) Fill a 4-quart pot with on and a half quarts of water (48 ounces). (2) Bring the water to a boil. Turn the water down until it stops boiling or a slight simmer. DO NOT COOK HOT DOGS IN BOILING WATER. (3) Place desired number of hot dogs in water and cook uncovered for 20 minutes. This is one of the critical steps in getting the genuine Portillo’s flavor. Prepare the Condiments TOMATOES (1) Wash thoroughly. (2) With a sharp or serrated knife, cut tomatoes in half through the core. (3) Cut out the core. (4) Slice tomatoes into 1/4 inch slices (approximately 6 slices per half). ONION (1) Peel onion. (2) Chop onion coarsely (approximately 1/4 inch by 1/4 inch pieces). PICKLES (1) Cut pickle in half lengthwise. (2) Cut each half into 2-3 slices lengthwise (you need 10 pieces out of 2 pickles). Steam the Hot Dog Buns (1) Do not steam buns until hot dogs have cooked for 20 minutes. (2) Place package of hot dog buns in microwave (if fewer buns are desired, put them into plastic bag and loosely close bag). -
HOT DOG BURGER Hot DOG Galette Aiguillettes Steak Galette Saucisse VEGGIE OU POULET OU BŒUF MENU VEGGIE OU FRANCFORT MENU
MENU CLASSIC FRITES CLASSIC DRINK (ou FRITES CRAZY +1€ ) ou COLESLAW BURGER ou HOT DOG BURGER HoT DOG Galette Aiguillettes Steak Galette Saucisse VEGGIE OU POULET OU BŒUF MENU VEGGIE OU FRANCFORT MENU HAMBURGER 6€ 8,9€ ALL STAR 3€ 5,9€ Tomates, Salade Iceberg, Pickles, Ketchup, Mayonnaise Oignons Rouges, Sauce Roadside Maison BACK TO BASIC «B2B» 3,9€ 6,8€ CHEESEBURGER 7€ 9,9€ Oignons Caramélisés, Moutarde USA Cheddar Affiné, Tomates, Salade Iceberg, Pickles, Oignons Rouges, Sauce Roadside Maison CHICAGO 4,5€ 7,4€ Relish, Tomates, Moutarde USA, BACONBURGER 7€ 9,9€ Oignons Rouges, Sel de Céleri Bacon, Tomates, Salade Iceberg, Pickles, Oignons Rouges, Sauce Roadside Maison BOSTON BACON 5,4€ 8,3€ Bacon, Cheddar Fondu, Relish, BACON CHEESEBURGER 8€ 10,9€ Oignons Caramélisés Cheddar Affiné, Bacon, Tomates, Salade Iceberg, Pickles, Oignons Rouges, SAN DIEGO 5,4€ 8,3€ Sauce Roadside Maison Avocat, Tomates, Salade Roquette, Oignons Rouges, Mayonnaise signature burger ROADSIDE 8,5€ 11,4€ Avocat, Tomates, Salade Roquette, Pickles, CAFÉ BIO +1€ Oignons Rouges, Cheddar Affiné, Mayonnaise HUNGRY ? POUR L’ACHAT DEEP FOREST 8,5€ 11,4€ D’UN MENU Champignons Cuisinés, Oignons Caramélisés, Galette Aiguillettes Steak +2,5€ VEGGIE OU OU (Espresso ou Americano) Tomme Noire IGP, Sauce BBQ POULET BŒUF WESTFARM 8,5€ 11,4€ +1€ BACON Compotée de Tomates Maison, Fromage de Chèvre, Salade Roquette, Moutarde Américaine au Miel +1€ FROMAGE BURGER DU MOMENT 8,5€ 11,4€ Une nouvelle recette en édition limitée +1€ OIGNONS CARAMÉLISÉS FAIS TOI LIVRER ! Viande hacHée sur place FRITES MAISON PAIN ARTISANAL GALETTE VEGGIE MAISON Notre viande de boeuf est 100% Nos frites sont faites maison ! Notre pain «BUN» est préparé Recette Vegan exclusive faite française, issue de races Préparées sur place tous les jours selon une recette américaine maison déclinable dans tous à viande, hachée sur place et cuites en double cuisson. -
Toward a Unified Theory of Sandwiches: Sandwich Topology
Toward A Unified Theory of Sandwiches: Sandwich Topology Joshua Eby∗ Weizmann Institute of Science Matteo Lotitoy and Brian Maddockz University of Cincinnati We present a unified picture of sandwich topologies, which considers the open-faced sandwich, dubbed S1, to be the fundamental unit of sandwichhood. All other sandwich topologies are shown to be equivalent to convolutions of many S1 units. This picture unites previous work in the field and is an important first step towards a Consistent Representation of a Unified Sandwich Theory (CRUST). The conditions on the nature of ingredients in a proper sandwich is left for future work. INTRODUCTION The sandwich is a staple of cuisine across continents, and can be found in the context of breakfast1, lunch, or dinner. It is said to have been invented by John Montagu fourth Earl of Sandwich; it is known that \The original sandwich was in fact a piece of salt beef between two slices of toasted bread" [2]. Today's notion of a sand- wich is somewhat more broad; the three defining fea- tures of the original sandwich, \toasted", \beef", \be- tween two slices of bread" can each be relaxed. Uncon- troversial sandwichhood is routinely granted to objects formed from untoasted ingredients; similarly, they may contain no meat at all, and they might even be formed from tortilla or pita rather than bread. FIG. 1: The space of possible beliefs about sandwichhood, as It is thus interesting to ask what constitutes sandwich- organized by topology and ingredients; reproduced from [8]. hood in the first place. A complete classification will an- swer such controversial questions as: is a hot dog on a bun a sandwich? is a lettuce wrap a sandwich [3]? if I sounds like an authority on the matter. -
Manual De Contagem De Carboidratos Para Pessoas Com Diabetes Manual De Contagem De Carboidratos Para Pessoas Com Diabetes
MANUAL DE CONTAGEM DE CARBOIDRATOS PARA PESSOAS COM DIABETES MANUAL DE CONTAGEM DE CARBOIDRATOS PARA PESSOAS COM DIABETES Departamento de Nutrição da Sociedade Brasileira de Diabetes 2016 Manual de Contagem de Carboidratos AUTORES para Pessoas com Diabetes Nutricionistas Membros Do Departamento De Nutrição Da SBD - 2014/2015 A estratégia de Contagem de Carboidratos já é recomendada pelas Sociedades Científicas, no Brasil e no mundo, há mais de 20 anos – em especial, para o tratamento do diabetes tipo 1. Essa estratégia se diferencia das demais, principalmente por melhorar a qualidade de vida e ofertar um leque de opções alimentares para as pessoas com diabetes. Luciana Bruno (São Paulo) A Contagem de Carboidratos é baseada na proposta da alimentação saudável, na qual devem ser Coordenadora do Manual de Contagem de Carboidratos utilizados todos os grupos de alimentos. O segredo está na relação entre a quantidade adequada do alimento e sua associação com o tratamento medicamentoso. Sendo assim, é fundamental o trabalho do profissional Nutricionista na equipe multiprofissional, especificamente para a individua- Annie Graziela Oliveira Santos (Maranhão) lização do plano alimentar, de acordo com as necessidades nutricionais do indivíduo. Débora Bohnen Guimarães (Minas Gerais) Para usufruir de toda a eficácia dessa estratégia, faz-se necessário ter um Manual consistente so- bre a informação nutricional dos alimentos. A Sociedade Brasileira de Diabetes lançou o primeiro Deise Regina Baptista (Paraná) Manual Oficial de Contagem de Carboidratos em 2003 que, desde então, vem sendo aperfeiçoado Gisele Rossi Goveia (São Paulo) com ampliação da lista de alimentos, para atender as necessidades das pessoas com diabetes. O novo Manual aqui apresentado está com uma formatação mais moderna e textos com linguagem João Felipe Mota (Goiás) de fácil entendimento. -
Intolerances SEPTEMBER 2017
Intolerances SEPTEMBER 2017 GFOR GF Chilli Vege VOR Vegan Nuts Eggs Seafood Gluten Dairy SNACKS Esquites: chipotle buttered corn, coriander, queso fresco, blackened onion crema Y Y Y Y Y Patatas bravas w spicy tomato mojo, celery & lime salt, smoky paprika crema, fried sage Y Y Y Y Croqueta's: pumpkin & papa, remoulade, candied almonds, coriander Y Y Y Y Y Y Slow roasted beetroot & sweet potato dip w cricket tortilla, queso blanco, sesame, chili oil Y Y Y Y Y Y Panucho: w braised lamb, frijoles, fresh mint, red slaw, chickpeas, cucumber crème Y Y Y SOFT SHELL TACOS Turmeric battered prawn, red slaw, pineapple pico de gallo, lemon zest crema, micro coriander Y Y Y Y Portobello mushroom falafel, bruised cherry tomatoes, flat leaf parsley, orange zest, yoghurt, seeds Y Y Y Goat birria, beetroot hummus, smoky eggplant, carrot slaw, crisp chickpea, fresh chili, picked coriander Y Y Crispy Pork belly, chicharron, charred stone fruit, green onion crème, wilted kale, oregano Y Y Y Smoky beef arrachera, salsa negra, queso fundido, blackened onion, poblano, watercress Y Y Y SPECIALITIES Mexico fried chicken (FR) Jalapeno mayo & Chipotle Mayo; not to be missed! Y Y Y Y Chimichangas: pan fried mushroom, leek, chili, queso, cactus, & salsa asada Y Y Y Y Jalapeño relleno stuffed w smoky queso & papas, cucumber milk, red slaw, fennel sofrito Y Y Y Y Prawn cóctel w fresh coconut salad, cucumber granita, pomegranate, chili, grapes, citrus Y Y Y Smoky Chipotle & agave braised pork ribs, blackened red capsicum, carrot mojo, agave Y Y “Plancha Achiote” BBQ -
Download Menu
SUMMERFEST Hospitality U N E ERFEST M 201 W. Walker Street | sazs.com | 414.256.8765 | [email protected] SUMM LakesideLakeside SandwichSandwich FAVORITES Two Entrée Selections $18.25 | Three Entrée Selections $20.75 | Four Entrée Selections $23.50 Our sandwich buets include your choice of two side dishes, potato chips, pickles and standard condiments as applicable. Additional side dish choices can be selected for an additional $2.50 per guest. CHOOSE FROM THE FOLLOWING ENTRÉE SELECTIONS: SIGNATURE BBQ Saz’s Signature BBQ Pulled Pork - all natural: antibiotic & hormone-free Saz’s BBQ Pulled Chicken - all natural: antibiotic & Hot hormone-free Wood-Smoked Sliced or Chopped Beef Brisket with Saz’s Sides -Mashed potatoes Vidalia Onion BBQ Sauce (add $2.25 per guest) -Wisconsin cheddar and chive Smoked Hand-Pulled Memphis Style Pork with your choice mashed potatoes of Saz’s Original or Vidalia Onion BBQ Sauce on the side -Honey chipotle glazed sweet potatoes -Smoked baked beans with burnt ends TAILGATE FAVES and andouille sausage 1/3 Pound Grilled Hamburgers* -Traditional Mac n Cheese -Fresh Roasted Blend of Vegetables with Grilled Smoked Boneless Pork Chops* Kassler Rippchen style Basil, Balsamic & Olive Oil with caramelized onions (add $1.25 per guest) -Steamed Green beans with blistered Sirloin Steak Sandwiches* with sautéed wild mushrooms, tomatoes and roasted garlic chipotle bleu cheese aioli, and caramelized onions -Broccoli- roasted with WI Butter (add $3.25 per guest) -Broccolini with citrus, spice butter, Grilled Marinated Chicken Breast