Rotisserie Chicken
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Rotisseries Instructions & Recipes for 3000, 4000, 5000 & 6000 Series
Rotisseries inStructionS & RECipeS FOR 3000, 4000, 5000 & 6000 SerieS 3000 Series 4000 Series 5000 Series 6000 Series ® TM Best Rotisserie Set It and Forget It! Cook Like a Gourmet “Dollar for dollar, the finest Time is precious. Just set Makes perfectly roasted kitchen appliance ever the timer and we’ll do the chickens, turkey, pork or rib made.” rest, leaving you more time roasts, and burgers that are - Malcolm Gladwell, for family. delicious and healthy too! What the Dog Saw table of contents Important Safeguards / Cleaning & Care ..................................................................3-5 Rotisserie Models ....................................................................................................... 6 Unpacking Rotisserie .................................................................................................. 6 Parts Included ............................................................................................................. 7 Instructions Heat Shield / Non-stick Spit Rod Assembly ........................................................... 8 Rotisserie Basket .................................................................................................. 9 How to Tie Chicken & How to Tie Turkey .........................................................10-11 Placing Poultry on the Spit Assembly ................................................................... 12 A or B Cooking Position ....................................................................................... 13 Loading the Spit -
GRAS Notice (GRN) No. 719, Orange Pomace
GRAS Notice (GRN) No. 719 https://www.fda.gov/Food/IngredientsPackagingLabeling/GRAS/NoticeInventory/default.htm SAFETY EVALUATION DOSSIER SUPPORTING A GENERALLY RECOGNIZED AS SAFE (GRAS) CONCLUSION FOR ORANGE POMACE SUBMITTED BY: PepsiCo, Inc. 700 Anderson Hill Road Purchase, NY 10577 SUBMITTED TO: U.S. Food and Drug Administration Center for Food Safety and Applied Nutrition Office of Food Additive Safety HFS-200 5100 Paint Branch Parkway College Park, MD 20740-3835 CONTACT FOR TECHNICAL OR OTHER INFORMATION: Andrey Nikiforov, Ph.D. Toxicology Regulatory Services, Inc. 154 Hansen Road, Suite 201 Charlottesville, VA 22911 July 3, 2017 Table of Contents Part 1. SIGNED STATEMENTS AND CERTIFICATION ...........................................................1 A. Name and Address of Notifier .............................................................................................1 B. Name of GRAS Substance ...................................................................................................1 C. Intended Use and Consumer Exposure ................................................................................1 D. Basis for GRAS Conclusion ................................................................................................2 E. Availability of Information ..................................................................................................3 Part 2. IDENTITY, METHOD OF MANUFACTURE, SPECIFICATIONS, AND PHYSICAL OR TECHNICAL EFFECT.................................................................................................4 -
Clean Label Alternatives in Meat Products
foods Review Clean Label Alternatives in Meat Products Gonzalo Delgado-Pando 1 , Sotirios I. Ekonomou 2 , Alexandros C. Stratakos 2 and Tatiana Pintado 1,* 1 Institute of Food Science, Technology and Nutrition (CSIC), José Antonio Novais 10, 28040 Madrid, Spain; [email protected] 2 Centre for Research in Biosciences, Coldharbour Lane, Faculty of Health and Applied Sciences, University of the West of England, Bristol BS16 1QY, UK; [email protected] (S.I.E.); [email protected] (A.C.S.) * Correspondence: [email protected] Abstract: Food authorities have not yet provided a definition for the term “clean label”. However, food producers and consumers frequently use this terminology for food products with few and recognisable ingredients. The meat industry faces important challenges in the development of clean-label meat products, as these contain an important number of functional additives. Nitrites are an essential additive that acts as an antimicrobial and antioxidant in several meat products, making it difficult to find a clean-label alternative with all functionalities. Another important additive not complying with the clean-label requirements are phosphates. Phosphates are essential for the correct development of texture and sensory properties in several meat products. In this review, we address the potential clean-label alternatives to the most common additives in meat products, including antimicrobials, antioxidants, texturisers and colours. Some novel technologies applied for the development of clean label meat products are also covered. Keywords: clean label; meat products; nitrites alternatives; phosphates alternatives Citation: Delgado-Pando, G.; Ekonomou, S.I.; Stratakos, A.C.; Pintado, T. -
Albany Tri-City Café November 2018 Monday Tuesday Wednesday Thursday Friday
ALBANY TRI-CITY CAFÉ NOVEMBER 2018 MONDAY TUESDAY WEDNESDAY THURSDAY FRIDAY 1 Latin Roast Pork 2 Baked Tilapia with Yellow Rice Herbed Tomato Sauce Cuban-style Black Beans Creamy Polenta Pineapple Coleslaw+ Zucchini Pepper Sauté Warm Pear Crisp Salad, Fresh Fruit 5 Herb-Garlic Baked Chicken 6 Three-Bean Chili & Grated 7 Albondigas 8 Fish Veracruz 9 Paprika Baked Chicken (quarter) Cheddar (with soy crumble) Savory Stuffing (Mexican beef meatball soup) Brown Rice Scalloped Potatoes Brown Rice Broccoli+ Whole Wheat Roll Garlic Green Beans Bavarian Red Cabbage+ Mixed Green Salad with Garbanzo Soup du Jour Beans & Dressing, Ambrosia Garden Salad with Soup du Jour, Seasonal Fresh Whole Wheat Roll & Butter Fruit Warm Spiced Peaches Seasonal Fresh Fruit Seasonal Fresh Fruit 12 VETERAN’S DAY HOLIDAY 13 SUNDAE TUESDAY Cheesy Veg- 14 Hearty Beef Minestrone 15 Chicken & Sausage Gum- 16 Baked Lemon Caper Fish etable, Egg & Bread Casserole Soup bo (no pork) (Strata) Mac & Cheese Green Salad & Dressing Steamed Brown Rice Seasoned Red Potatoes Creamed Spinach* Whole Wheat Roll Collard Greens Mixed Greens & Dressing Soup du Jour Seasonal Fresh Fruit 3-Bean Salad Warm Fruit Compote with Oatmeal Cinnamon Applesauce+ Seasonal Fresh Fruit topping 19 BBQ Chicken Thigh 20 Indian Vegetable Curry 21 THANKSGIVING MEAL/ 22 23 Seasoned Greens (vegetarian, with tofu—mild) BIRTHDAY DINNER HAPPY THANKSGIV- THANKSGIVING HOLIDAY Polenta Brown Basmati Rice Roast Turkey/Gravy ING! SENIOR CENTERS CLOSED Coleslaw+ Garlicy Spinach* Savory Dressing SENIOR CENTERS Seasonal Fresh -
February Menu- 2012
FEBRUARY MENU- 2012 Pri Pri Pri Pri Sun. Mon Tue Wed Thu Price ce ce ce ce Chicken Piccatta : served with 18 1/2pizza 1st rice and sauteed vegetables 29-Jan 30-Jan 30-Jan Pizza 11.00 whole Week Beef Fajita : served with rice 22.00 18 and sauteed vegetables Beef Stroganoff: in brown Beef Planket : with Baked Macaroni : with Fish Pizza : served with 18 18 21 mushroom sauce with white 18 1/4pizza parsley potatoes and rice minced meat rice and grilled vegetables 6.00 2nd rice& grilled vegetables Pizza 1/2pizza Week Chicken Grilled : with Turkey piccatta with Demi 11.00 whole Shish Fish : with crocket Beef Planket: with red rice 21 mashed potatoes and yellow 18 18 glass: potato herbes& grilled 18 22.00 potatoes and khalta rice and vegetables rice Vegetables Grilled Fish Fillet With Chicken Kofta : served Beef Cavarilly : served with Shish Tawook : With 18 Oriental Sauce : with red 21 with potatoes parsley 18 18 potatoes and Mexican rice grilled Vegetables & Rice 1/4pizza rice and tahina salad and rice 6.00 3rd Sesame Beef Stir-fry: Pizza 1/2pizza Week Spaghetti Bolognese : Kabsa : arabian chicken rice marinated beef steak Fish pizza : with red rice 11.00 whole 18 spaghetti with bolognese 18 18 21 and grilled vegetables .Asian cooked served with and tahina salad 22.01 sauce vegetables and rice . Cordon blue : with grilled Kabab Halla(Beef Polo Neapolitan : served Pasta with piesto: and 1/4pizza 18 18 vegetables & potato with 18 Goulash): with grilled 18 with spaghetti pomodoro cheese with grilled tomato 6.00 4th herbs vegetables& white rice -
Sofrito's Catering Menu Please Print This Menu, Check Selections, and Email Request Or Fax to 212-754-5959
Sofrito's Catering Menu Please print this menu, check selections, and email request or fax to 212-754-5959 Appetizer / Entradas Half Tray Full Tray 10-15 16-30 Serving Serving Sofrito Famous Empanadas $2.50 each Minimum (Cheese, Beef, Chicken, Shrimp or Vegetable) 18 Mini Mofonguitos (Mini Plantain Mash Rounds) $ 7 5. $75.00 $140 .00 Rellenos de papa (Potato Puff stuffed with Ground beef) $75.00 $140.00 Bunuelos de Bacalao (Cod fish Puff) $75.00 $140.00 Mini Piononos (Sweet Plantain Stuffed w/ Ground Beef) $95.00 $175.00 Calamares Crujientes (Crispy Calamari) $100.00 $190.00 Chicharron de camaron (Crispy fried Shrimp) $120.00 $225.00 Chicharron de pollo (Crispy Adobo Chicken) $70.00 $120.00 Alcapurria (Crispy Fried Taro Root Stuffed w/ ground beef) $95.00 $175.00 Carne Frita (Fried Boneless Pork) $60.00 $110.00 Sopas/ Soup 2 Quarts 1 Gallon Sancocho $20.00 $40.00 Sopa de Pollo $20.00 $40.00 Ensaladas / Salads HalfTray Full Tray 10-15 16-30 Serving Serving Cesar Boricua with Plantain $30.00 $60.00 House Salad ( 7 Lettuce w/ House vinaigrette) $25.00 $50.00 Chopped Salad (mix green, tomatoes, red onion, chicks peas, cucumber, corn and carrot $45.00 $75.00 with honey lime vinaigrette) Seasonal Salad $45.00 $75.00 Carne y Pollo / Meat & Chicken Half Tray Full Tray 10-15 16-30 Serving Serving Chuletas De Cerdo ( Marinated Pork Chops Grilled or Fried) $80.00 $150.00 Pernil (Roast Pork) $75.00 $150.00 Pechuga De Pollo a la Parilla (Grilled Chicken Breast With Garlic Glaze) $75.00 $140.00 Churrasco (Skirt Steak) $150.00 $300.00 -
Rotisserie-And-BBQ.Pdf
Ron Popeil's ROTISSERIE _£&BQ_ Recipe Collection No portion of this book may be reproduced by any means without permission in writing by the publisher. Printed in the Republic of Korea ISBN #0-9669118-0-6 For inquiries contact: III IN YOUR KITCHEN BOOKS™ P.O. Box 4719 • Chatsworth, CA 91313-4719 Order From 888-838-0996 Copyright © 1998 by In Your Kitchen Books. All rights reserved TABLE OF CONTENTS INTRODUCTION 11 HINTS & TIPS 15 COOKING TIMES & TEMPERATURES 16 APPETIZERS Roasted Vegetable Salsa 21 Roasted Red Bell Pepper Dip 22 Roasted Garlic Dip 23 Roasted Garlic Cheese Toasts 24 Bruschetta 25 Roasted Spicy Chicken Quesadilla Wedges 26 Roasted Eggplant Dip with Dill 27 Eggplant Caviar 28 Ron's Spicy Chicken Wings 29 Cajun Chicken Wings 30 Spicy Peanut Drummettes 31 Mahogany Chicken Wings 32 Pork Satay with Peanut Sauce 33 Tandoori Shrimp 34 Martini Shrimp 35 Breaded Sea Scallops 36 SALADS Roasted Pepper and Eggplant Salad 40 Roasted Red Potato Salad with Herb 41 Vinaigrette Chicken Caesar Salad 42 BBQ Chicken Salad 43 Southwestern Chicken Salad 44 Asian Beef Salad 46 Pork and Bean Salad 48 Tandoori Shrimp Salad with 49 Curry Vinaigrette Watercress and Scallop Salad with 50 Citrus Vinaigrette Asian Fresh Tuna Salad 51 3 RQTISSERIE BBQ Recipe Collection POULTRY Roast Chicken with Lemon Herb Rub 55 BBQ Chicken 56 Roast Chicken with Cherry Brandy Sauce 57 Teriyaki Roast Chicken 58 Garlic Basil Roast Chicken 60 Pesto Rubbed Roast Chicken 61 Oven-Fried Parmesan Chicken 62 Rosemary-Scented Chicken Breasts 63 Thai-Marinated Chicken Pieces 64 -
Catering Menu In-Store Use Only
CATERING MENU IN-STORE USE ONLY HEALTHY MEDITERRANEAN CUISINE PRICES ARE SUBJECT TO CHANGE WITHOUT NOTICE. W Cate Al Occasion! CORPORATE EVENTS & MEETINGS • FAMILY GATHERINGS WEDDINGS • ANNIVERSARIES • GRADUATIONS OPEN HOUSES WE CAN ALSO HOST YOUR SPECIAL EVENT IN ONE OF OUR PRIVATE BANQUET AREAS! For more than 30 Years, Holyland has strived to provide customers with the freshest, healthiest Mediterranean Cuisine available anywhere in the country. This catering menu represents a collection of many cultural favorites, including famous dishes from some of the oldest regions of the world, as well as many non-traditional dishes. OUR INGREDIENTS COME FROM THE VERY BEST NATURALLY HEALTHY HALAL FOOD SOURCES ANYWHERE Catering Menu Guide PLEASE NO SUBSTITUTIONS ON ITEMS Look for these symbols that identify dietary preferences. INDEX Appetizers, Dips & Fingerfoods.................................... 2 - 6 Salads/Vegetables ...................................................... 7 - 9 Entrees & Rice............................................................. 10 - 15 Specialty Entrees......................................................... 16 - 17 Desserts...................................................................... 18 - 19 Sides / Extras .............................................................. 20 Bread • Sauces • Roasted Tomatoes • Water Soda • Chang Equipment • Place Settings Suggested Serving Sizes.............................................. 21 Lunch Boxes................................................................ 22 Vegetarian -
Menukaart-ENG-A3.Indd
SIDE DISHES per portion DRINKS Nasi Putih (white rice) 3 Soft drinks Lontong (compressed rice in cubes) 3.5 Non Sparkling water / Sparkling water 2.95 Nasi Kuning (yellow rice with coconut) 3.5 Coca Cola Original / Light / Zero 2.95 Bami Goreng (fried noodles with egg) mild or spicy 3.5 Fanta 2.95 Nasi Goreng (fried rice with egg) mild or spicy 3.5 Fernandes Green / Red 2.95 Nasi Goreng Ikan Roa 4.5 Ice Tea Sparkling / Green 2.95 Bami Goreng Ikan Roa 4.5 Sprite 2.95 Tonic 2.95 Kerupuk (deep fried prawn crackers) 2 Bitter Lemon 2.95 Emping (deep fried melinjo nuts crackers) 3 Teh Botol (Indonesian ice tea) 2.95 Susuroos Siroop 3.25 Serundeng (homemade fried coconut fakes) 2 Mazaa Lychee / Mango Juice 3.75 Peanut sauce (homemade) 2.5 Warm drinks Tea (various tastes) 2.95 Teh Jawa (Javanese tea) 3.75 SNACKS Coffee 2.75 Coffee Decaf 2.95 Lumpia (chicken / vega) 3.10 Cappuccino 3.95 Spring roll flled with (chicken), bamboo shoots and tofu Coffee Latte 4.75 Espresso 3.25 Pisang Goreng 3.10 Double Espresso 4.25 Deep fried banan Kopi Tubruk (Indonesian black coffee) 4.5 Rissoles (chicken / vega) 3.10 Indonesian croquette flled with chicken ragout / INDONESIAN VIRGIN COCKTAIL vegetable ragout and carrot MENU Es Lemon Grass 4.5 Pastei (chicken / vega) 3.10 Homemade iced tea from fresh lemon, ginger and Fried pasty flled with (chicken), rice vermicelli lemongrass ENGLISH and vegetables Hot Lemon Grass 4.5 Indonesische kroket 3.10 Homemade hot tea from fresh lemon, ginger and Indonesian potato croquette flled with minced beef lemongrass and vegetables -
Rotisserie Chicken
Lunch & Dinner 7 Days A Week | Taproom Featuring Local Brews TISSERIE CHICKE RO & OTHER FEATURES N All-Natural Chickens • Locally Grown • Hormone Free • Served With 1 or 2 Sides & Cornbread ROTISSERIE CHICKEN PLATES CHICKEN & BLACK BEAN COMBO JACO CHICKEN ON RICE CON QUESO 1/4 Chicken, White Meat 7.89 | 9.49 Pulled Rotisserie Chicken, Rice, Pulled Rotisserie Chicken, 1/4 Chicken, Dark Meat 6.39 | 8.10 Black Beans, Onions, Cheese Rice & Queso 8.69 | 10.49 1/2 Chicken 9.19 | 10.99 & Jaco Sauce 9.49 | 11.19 All White Meat - Add 1.75 RoCo BRISKET ON RICE CHICKEN & BLACK Served with Jaco Sauce 8.79 / 10.69 CHICKEN ON RICE JACO BEAN COMBO CON QUESO Pulled Rotisserie Chicken, Pulled Rotisserie Chicken, Rice, JACO PORK ON RICE Rice & Jaco Sauce 8.49 | 10.19 Black Beans & Queso 9.79 | 11.49 Pulled Pork, Rice, Jaco Sauce 8.39 | 9.99 VEGETARIAN COMBO SANTA FE CHILI ON RICE “WATCH THOSE BONES” Rice, Black Beans, Onions, Cheese & Beef Chili, Rice & Queso. 7.79/9.47 We do our best to remove the Jaco Sauce. 5.99 | 7.44 (Sub Queso .50) bones from our chicken, but sometimes one sneaks through. Please use caution. JACO SAUCE Our In-House BBQ Teriyaki SANTA FE TACO SALAD ROTISSERIE SALAD KALE & AVOCADO SALAD Bed of Tortilla Chips, Topped Romaine Lettuce, Cheese, Kale & Arugula Blend, Sliced with Romaine Lettuce, Cheese, Tomatoes, Cucumbers, Black Avocado, Queso Fresco, Tomatoes, Tomatoes, Black Olives, Sour Olives, Sour Cream, Pickled Cucumbers, Almonds 6.99 Cream & Pickled Jalapenos. Jalapenos, Crunchies, and Pulled Add Protein If Desired. -
ARROZ CON POLLO (Rice with Chicken)
Episode 1: ARROZ CON POLLO (Rice with Chicken) RECETA SALUDABLE Arroz con Pollo (Arroz con pollo) Reduce calorías en un 30%, graso en un 36%, sodio 75% y colesterol 52 % Por porción: 686 calorías, 18 g de grasa, 479 mg de sodio, 73 mg de colesterol 4 cucharadas de ajo picado, dividido 4 cucharadas de jugo de naranja 1 cucharadita de sal, divididas 2 cucharadas de aceite vegetal 2 cucharadas de margarina sin sal 2 lbs de pechuga de pollo con hueso y pellejo 2-1/2 tazas de cebolla picada 3 tazas de pimiento verde picado 2 cucharaditas de comino molido 30 oz de tomates enteros enlatados, sin sal ½ taza de caldo de pollo 4 tazas de arroz blanco grano largo cocinado 1 oz de aceitunas negras ½ taza de pimiento 3 tazas de guisantes congelados Siga las instrucciones de la receta tradicional, pero no utilize la grasa que vota el pollo después de broncearlo, 1 cucharada de aceite vegetal RECETA TRADICIONAL Arroz con Pollo (Arroz con pollo) Por porción: 982 calorías, 50 g de grasa, 1973 mg de sodio, 155 mg de colesterol 4 cucharadas de ajo picado, dividido (mitad de adobo, mitad para saltear) 4 cucharadas de jugo de naranja 3 cucharaditas de sal, divididas (mitad de adobo, mitad para saltear) 3 cucharadas de aceite de oliva 3 cucharadas de mantequilla, con sal 2 libras de muslos y caderas de pollo con piel 1 libra de chorizo, cortado 2 tazas de cebolla picada 2 tazas de pimiento verdes picado 2 cucharaditas de comino molido 30 oz de tomates enlatados enteros ½ taza de caldo de pollo 4 tazas de arroz blanco cocinado grano largo 3 oz de aceitunas negras ½ taza de pimiento 1 taza de guisantes congelados Instrucciones: 1. -
Culinary-Terms1.Pdf
STYLE SHEET anytime basmati rice for Gastronome and apéritif bastila Gastronome Extra! à point, etc. bâton applewood bâtonnet (as of June 2017) arancini Bavarian cream arctic char bavarois Note: Italicize foreign arepas Bay Area words. If a word is listed Armagnac béarnaise sauce in Webster's, do not arroz con pollo Beaujolais italicize. art déco béchamel artisanal bed-and-breakfast artwork beef Wellington A arugula beggar’s purses Asian (avoid using beignet (fritter) a cappella Oriental–and don’t use ref. Bellini à la carte to people) Bel Paese cheese à la king Asiago cheese Belon oyster à la mode au gratin beluga caviar à la Niçoise au jus Bénédictine à point au naturel Berbere ahiote auf Wiedersehen (set rom) bercy sauce ackee autopilot best seafood restaurant affettati avant-garde beurre blanc agnolotti avruga caviar beurre noisette agrodolce bianchetto ahi tuna Bibb lettuce aiguillette(s) B biergarten aïoli billy bi al dente baba au rhum biltong Alba truffles baccalà (fritters) binchō-tan charcoal alfresco back-up biplane al pil-pil bagna cauda biscotti amaretto (unless specific) baguette(s) bite-size ambiance bailli (l.c. when used alone) bittersweet amid; in the midst of bailliage (l.c. when used black-eyed peas among alone) black-tie Amontillado (sherry) baked Alaska blancs (wines) amuse-bouche(s) baklava blini (always plural) amuse-gueule(s) ballotine blintz (pl. blintzes) andouille Balthazar (16 bottles) bloc angel-hair pasta bammy Bloody Marys anglaise bananas Foster blue cheese Anna potatoes barigoule bluegrass Angus beef barquette(s)