Nutritional Information SATISFYING Crunchy CRAFTED FRESH CRISPY Chopped
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Signature Dishes
Flatwiches® & Sandwiches Enjoy our signature dishes. Grandma’s Pizza Signature Dishes 16” Sicilian style pizza, just like grandma used to make! Serves 16 square What’s a Flatwich®? slices of pizza. House cheese blend extra virgin olive oil/hand crushed plum Our own delicious creation. Made fresh to order like all of our menu items. The tomatoes/sliced garlic/fresh basil 25.49 + 1.75/top bread is made from our homemade pizza dough, and served soft, warm and toasty, but not too crisp. We melt the cheese, then build your sandwich with Starters fresh ingredients. Fold it over. Cut it in half and then you have The Flatwich®! Bruschetta Garlic Rolls Specialty Moons All flatwiches and Buffalo Chicken Flatwich Diced roma tomatoes/fresh basil/feta Fresh baked homemade pizza dough sandwiches are served Crispy or grilled buffalo chicken cheese/red onions/balsamic vinegar garlic butter/marinara sauce Our dough is made daily with the highest standards. We use only the freshest and melted house cheese blend/lettuce highest quality ingredients in preparing our in-house pizzas and pizza sauce. We with seasoned fries. extra virgin olive oil/herb-toasted bread 5.99 Small 4.49 Substitute cheese fries 1.99 tomatoes/red onions/spicy ranch 8.49 Cheese Fries feel this allows us to make the best pizza under the moon! Substitute a side salad 2.29 dressing 9.29 Perfectly seasoned fries/melted Mozzarella Sticks Classic The Meateor Veggie Flatwich cheddar house cheese blend/our Fried mozzarella cheese/marinara Our homemade pizza sauce/house Our homemade pizza sauce/house -
Burgers Chili Dogs Appetizers H Hard Times H Traditional Chili Wings
Appetizers H Hard Times H Burgers Hard Times Burgers are fresh ground beef, hand-patted Traditional Chili and chargrilled. Served with fresh-cut fries, shredded lettuce, Steak Bites* Peel N Eat tomato and pickles. Sirloin Tips sauteed Shrimp Our recipes are authentic and historically correct versions in pepper and garlic. Flashed in butter and Old Bay. of the Chili created on the turn-of-the-century cattle drives of the South- Whiskey River BBQ Bacon Burger* 10.99 Cocktail sauce. west and in the Cincinnati Chili parlors of the Midwest. 9.29 Bacon, cheese with thick, rich BBQ sauce 10.99 and two onion rings. Texas Chili Coarse ground beef cooked in its own juice, using an authen- Chili Cheddarburger* 11.29 tic turn of the century family spice blend and recipe. Topped with Chili, shredded Cheddar and onions. Loaded Fries Chili Nachos Chili, melted cheese, Cincinnati Chili Bacon Cheeseburger* 10.29 Chili and Cheese onions, tomatoes, jalapenos Introduced in 1922 by Greek immigrants, it is a fine or . Crisp bacon and choice of cheese. Bacon and Cheese and sour cream. grind of beef with a tomato base and sweeter spices 8.49 9.99 including cinnamon. Terlingua Red Chargrilled Burger* 8.99 A tribute to the Texas ghost town that hosted Add cheese (Cheddar, Jack, or American) .49 the first Chili cook-off. A redder color and spicy kick Onion Rings Jalapeno Pepper of championship chilies. Veggie-Burger 8.29 Fresh-cut colossal onions Poppers Vegetarian Chili Choice of Cheddar, Jack, or American cheese. Add Veggie Chili. .99 hand-dipped in beer batter. -
Gyro House Menu 363 W River Rd N, ELYRIA, OH 44035
This menu was created & provided by Menyu website: www.themenyuapp.com click for full restaurant page & menu Gyro House Menu 363 W River Rd N, ELYRIA, OH 44035 Description: Delicious fresh food served by super friendly staff Phone: (440) 322-1011 Lunch Specials 2 Chili Dogs 2 Hot Dogs, $5.99 Cheeseburger, $5.99 Chicken Sandwich, $5.99 Double Play, $5.99 Fish Sandwich, $5.99 Hamburger, $5.99 Homerun, $5.99 Page 1 This menu was created & provided by Menyu website: www.themenyuapp.com Wings 10 wings, $7.99 18 Wings, $11.99 24 Wings, $13.99 6 Wings, $5.99 Page 2 This menu was created & provided by Menyu website: www.themenyuapp.com Side Orders Cheese Fries, $3.99 with chili 4.49 French Fries, $3.99 Small 1.79 / Large 3.99 Jalapeno Poppers, $5.89 Mozzarella Stix, $4.29 Mushrooms, $3.49 Onion Rings, $3.29 Potato Skins, $5.29 Potato Skins w/ Chili, $5.49 Page 3 This menu was created & provided by Menyu website: www.themenyuapp.com Salad Greek Salad, $7.49 House Salad, $8.49 Same as above with grilled chicken Page 4 This menu was created & provided by Menyu website: www.themenyuapp.com Sandwiches B.L.T., $6.29 Mayo, bacon, lettuce and tomato Bacon Double Cheeseburger, $6.29 2 slices of bacon, cheese, mayo, tomato and lettuce Catfish Sandwich, $6.29 Tartar sauce and lettuce Cheeseburger, $3.69 Ketchup, mustard, pickles Chicken Club, $6.99 Chicken strips with bacon, onion, tomato, swiss cheese and mayo on pita bread Chicken Gyro, $5.99 Tomato, onion, pita and choice of cucumber sauce or sour cream Chicken Philly, $6.49 Grilled onion, green pepper, mushroom and swiss cheese Chicken Sandwich, $5.69 Mayo, lettuce and tomato Double Cheeseburger, $4.79 Double Hamburger, $4.59 Ketchup, mustard, pickles Double Play, $3.99 Tartar sauce, lettuce and cheese Page 5 This menu was created & provided by Menyu website: www.themenyuapp.com Sandwiches Fish Kabob, $6.49 Catfish with lemon juice, tartar sauce, onion and tomato on pita Fish Sandwich, $6.49 Filet of fish. -
Recipes for Good
2 Recipes Pasta Carbonara 6 Recipe by Casey Douglass, Galaxy, Easthampton, MA Honey Miso Noodle Salad 8 Recipe by Unmi Abkin and Roger Taylor, Coco and The Cellar Bar, Easthampton, MA Saladé Niçoise 10 Recipe by Michaelangelo Wescott, Gypsy Apple Bistro, Shelburne Falls, MA Panko-Encrusted Cod Cakes with Remoulade 12 Recipe by Kevin Sahagian, Captain Jack’s Roadside Shack, Easthampton, MA Summer Salsa Verde with Chicken and Rice 14 Recipe by Neftalí Duran, Holyoke, MA Ricotta Dumpling Cacio e Pepe 16 Recipe by Jeremy Werther, Homestead., Northampton, MA Eggplant Italiano on Ciabatta 20 Recipe by Dre Rawlings, Ashfield Lakehouse, Ashfield, MA Italian Meringue Buttercream & Cake Decorating Tips 22 Recipe by Amanda Milazzo, Small Oven, Easthampton, MA HighBrow Sticky Ribs 24 Recipe by Drew Brow, HighBrow, Northampton, MA No Knead Focaccia 26 Recipe by Amy McMahan, Mesa Verde, Greenfield, MA 3 4 Recipes Jambalaya 28 Recipe by Jesse Hassinger and Aimee Francaes, Belly of the Beast, Northampton, MA Creamed Corn Sauce 30 Recipe by Ashley Arthur, Five Eyed Fox, Turners Falls, MA Pork Mofongo 32 Recipe by Nicole Ortiz, Crave Food Truck, Holyoke, MA Best. Popcorn. Ever. 34 Recipe by Alden Booth, The People’s Pint, Greenfield, MA Chicken Scarpariella with Sicilian Zucchini 36 Recipe by Sandy D’Amato, Good Stock Farm, Hatfield, MA Honey Garlic Chili Shrimp 38 Recipe by Deborah Snow and Justin Mosher, Blue Heron Restaurant and Catering, Sunderland, MA Ramp Pancake with Jonah Crab 40 Recipe by David Schrier, Daily Operation, Easthampton, MA 5 Pasta Carbonara Recipe by Casey Douglass Galaxy, Easthampton, MA 4 Servings A classic Italian pasta dish. -
Heartland Home Foods, Inc.~South Pantry List
Heartland Home Foods, Inc.~South Thursday, September 26, 2019 Pantry List Product Id Description Package Brand Name * Special Tier Food - Breakfast H936 Organic Maple Syrup 1-32 oz Field Day O T1 H932 Yellow Corn Grits 24 oz Bob's Red Mill O T1 Food - Condiments H916 Apple Cider Vinegar 32 fl oz Bragg O T1 P114 Barbecue Sauce 2-40 oz Sweet Baby Rays O T1 P115 Barbecue Sauce 2-45 oz Masterpiece O T1 P901 Barbecue Sauce (Honey Sweet & Touch O'Heat) & 2-16 oz, 1-4 Rufus Teague AN, GF T2 Meat Rub oz H801 Duke's Mayonnaise 2-48 oz Duke's T1 P101 Ketchup 3-44 oz Heinz T1 P101OR Ketchup - Organic 2-40 oz Various O T1 P104 Mayonnaise 1-64 oz Hellman's T1 P105 Mayonnaise Light 2-30 oz Hellman's T1 P119 Miracle Whip 2-30 oz Kraft T1 P102 Mustard 1-30 oz French's T1 P103 Mustard 2-16 oz Grey Poupon T1 P229 Parmesan Cheese 1-24 oz Kraft T1 P117 Relish - Sweet 2-24 oz Vlasic T1 P113 Steak Sauce 2-15 oz A1 T1 Food - Drinks P900 Heartland Case of Water 24-16.9 oz Heartland T1 H805 Honest Kids Organic Juice Drink 1-32 ct Honest Kids O T2 Food - Honey H999 Organic Whipped Honey - Pure & Raw 10.5 oz Madhava O T1 ANF=All Natural, No Hormones, No Chemicals, No Preservatives, No Antibiotics, No Steroids AN=All Natural, nothing added after processing NF=Nitrate Free, O=Organic, GF=Gluten Free, WC=Wild Caught, FR=Farm Raised * Substitutions may apply Page 1 of 7 Product Id Description Package Brand Name * Special Tier Food - Oils P231 Coconut Extra Virgin Oil 1-54 oz Various O T2 P214 Cooking Oil Vegetable 1-5 qt Wesson T1 P228 Cooking Spray 2-12 oz Pam T1 -
International Culinary Arts & Sciences Institute
TECHNIQUES CLASSES These hands-on classes are ideal for both novice cooking students and those experienced students seeking to refresh, enhance, and update their abilities. The recipe packages feature both exciting, up-to-the minute ideas and tried-and-true classic dishes arranged in a sequence of lessons that allows for fast mastery of critical cooking skills. Students seeking increased kitchen confidence will acquire fundamental kitchen skills, execute important cooking techniques, learn about common and uncommon ingredients, and create complex multi-component specialty dishes. All courses are taught in our state of the art ICASI facility by professional chefs with years of experience. Prerequisites: Because of the continuity of skills, it is strongly recommended that Basic Techniques series will be taken in order. Attendance at the first class of a series is mandatory. Basic Techniques of Cooking 1 (4 Sessions) Hrvatin Wednesdays, September 15, 22, 29, October 6, 2021 - 6:00 pm ($345, 4x3hrs, 1.2CEU) Mondays, November 22, 29, December 6, 13, 2021 – 6:00 pm ($345, 4x3hrs, 1.2CEU) Week 1: Knife Skills: French Onion Soup; Warm Vegetable Ratatouille; Vegetable Spring Rolls with Sweet & Sour Sauce; Vegetable Tempura; Garden Vegetable Parmesan Frittata Week 2: Stocks and Soups: Vegetable Stock; Fish Stock; Chicken Stock; Beef Stock; Black Bean Soup; Chicken Noodle Soup; Beef Consommé; Cream of Mushroom Soup; Fish Chowder; Potato Leek Soup Week 3: Grains and Potatoes: Creamy Polenta; Spicy Braised Lentils; Risotto; Israeli Couscous; Pommes -
Bacmenucarryout2018.Pdf
SINCE 1969 DELI & CHILI PARLOR AS SEEN ON SOUPS WAYS, CONEYS & MORE! &SIDES CINCINNATI’S FAVORITE CHILI FOR OVER 49 YEARS Soup of the Day 3.99 Guy’s Way Classic Coney Dogless Popper Guy Fieri keeps it simple with a fresh A coney dog served with chili, mustard & onions. Fried jalapeño caps, chili, mustard, onions, and Chicken Noodle Soup 3.99 bowl of chili, onions & crackers. 4.79 1.99 shredded Cheddar. 2.39 French Fries 2.19 3-Way Cheese Coney Chili Sandwich Premium chili served over steaming spaghetti Our classic coney with chili, mustard & onions, Our premium chili, mustard & onions. 1.99 Seasoned French Fries 2.39 and topped with shredded Cheddar. 6.19 and shredded Cheddar. 2.09 Chili Cheese Sandwich Cheese Fries 4.09 4-Way Mac Dog Chili, mustard, onions, and shredded Cheddar. 2.09 Add onions or beans, with shredded Cheddar. 6.39 A new twist on a coney—a coney dog topped with Gravy Cheese Fries 4.49 chili, mustard, onions, mac & cheese. 2.39 Chili Burrito Supreme 5-Way Chili in a steamed tortilla with lettuce, tomato, Chili Cheese Fries 5.59 With beans, onions and shredded Cheddar. 6.59 Slaw Dog onions, shredded Cheddar and sour cream. 7.99 A coney, chili, mustard, onions and topped with Fried Jalapeño Caps 7.99 6-Way our homemade cole slaw. 2.39 Coney Bowl with dipping sauce As featured on Diners, Drive-Ins, Three of our plump, juicy hot dogs in a bowl of & Dives! Choice of fresh sliced The Lizard our premium chili with shredded Cheddar. -
Cincinnati Chili This Recipe Was Provided by Sally Roeckell of Table and Dish and Were Originally Published at 365Barrington.Com
Cincinnati Chili This recipe was provided by Sally Roeckell of Table and Dish and were originally published at 365Barrington.com. Ingredients 1 pint beef stock or broth 2 pounds lean ground beef 2 medium onions, finely chopped 2-3 garlic cloves, minced ( to taste) 1 teaspoon ground allspice 1 teaspoon ground cinnamon 1 teaspoon ground cumin 1/4 teaspoon ground cloves 1/2 teaspoon cayenne pepper 1 1/2 tablespoon unsweetened cocoa or 1/2 ounce grated unsweetened chocolate 1/2 teaspoon salt and coarsely-ground black pepper, to taste 1- 15 oz. can tomato sauce 1- 15 oz. can chopped tomatoes or fresh-chopped tomatoes 1 tablespoon Worcestershire sauce 2 tablespoons cider vinegar 1- 1 oz. package pasta, uncooked and dried 1 to 2 - 16 oz. cans kidney beans 8 oz. shredded cheddar cheese Toppings Cheddar cheese, shredded Onion, chopped 1 jalapeno pepper, sliced Instructions 1. In a large pot over medium-high heat, crumble raw ground beef, breaking up the pieces of meat. Sauté until cooked through. Remove the pot and set aside. 2. To the same pot, add onion, garlic, chili powder, allspice, cinnamon, cumin, cloves, cayenne pepper, cocoa or chocolate, salt, pepper, tomato sauce, Worcestershire sauce and cider vinegar. Stop and smell the magic happening in this pan right now. 3. Reduce the heat to low, add the beef back to the chili. Add the stock and let simmer, uncovered for approximately 1 hour as the sauce thickens. Add the uncooked pasta and the kidney beans. If the chili has reduced too far, add one cup of additional stock to cook the pasta. -
HARD TIMES CAFE "One of the Country's Most-Lauded Chijl Spots" Budweiser
BECAUSE YOU PESeRvE A (IREA!!' BOWL OF eHTU NATIONAIJ·Y FAMOUS CHILI ANDOTHEB AMERICAN FAVORITES ARLINGTON-ALEXANDRIA - HERNDON ROCKVILLE Hard Times Traditional Chill Our chll118 authentic a.nd cooked without beans. It 18 then refrigerated for Appetizers 24 hours. and 18 best eI\1oyed with our Callfarnla pink beans. Th1s aging. plus our secret spice blend, gLves it a dist1nct1ve flavor preferred by ch1l1 lovers since the inception of the dish on the cattle driws1n the Southwest HOT & SPICY WI BLIIU CHIIESE around the turn of the century. TEXAS WINGS Regular (6) - 3.75 Large (10) - 5.25 Texas Chill OUllI'AlII[OUS BEER BAn'l!IR COarse ground beet and apice. cooked in ita own Juice•. Served won (""'ra Juice) on request. ONION RINGS Chili with or without beans ..................... $4.90 Regular - 3.45 Large - 4.25 Chili Mac (chill over spaghetti) ..... ....................... 5.15 Chili Mac with beans .................................... 5.40 COOKED WITH SKINS Parmesan or cheddar cheese ............................. 65 ROADHOUSE FRIES Chopped sweet onions ......................................... 25 Regular - l.85 Large - 2.75 Cincinnati Chili CHBBSlIl'ILLBD JALAPlIIIIO :Fine ground beef coo][e4 in a tomato bue with ho1; and PEPPER POPPERS nreet apices 1ncludJng cinnamon. Regular (4) - 3.50 Large (8) - 5.95 Chili with or without beans ..................... $4.90 Chili Mac (ch1l1 over spa;!hettl) ............................ 5.15 Chili Mac with beans ....................................... 5.40 Salads 3-Wa;y (spaghetti. chill. & cheese) ................... 5.80 4-Wa;y(spaghettl. chill. cheese & onions) .......... 6.05 House Garden Salad ........ ............... .................. 1.95 5-Wa;y (chili. spaghetti. beans. cheese. & onions) 6.30 CBlou Ch..... Honey Mustard Vlna1grette. -
LISTINO ENG.Pdf
Food TRADITIONAL FOOD MILK AND DERIVATIVES Pag. 27 ANCHOVIES Pag. 13 MINOR CERALS FLOURS Pag. 6 ARTICHOKES Pag. 12 MUSHROOMS Pag. 12 BARBEQUE Pag. 14 MUSTARD Pag. 14 BISCUITS Pag. 30 OILS Pag. 9 BRANS Pag. 6 OLIVES Pag. 11 BREAD Pag. 29 POTATOES AND DERIVATIVES Pag. 22 BREAD CRUMBS Pag. 6 PREP. DESSERT Pag. 28 BROTHS Pag. 17 RICE AND DERIVATIVES Pag. 22 CAPERS Pag. 17 SALT Pag. 21 CEREALS-COUS COUS-SOUPS Pag. 15 SALTED CREAMS Pag. 16 CHOCO/COCOA Pag. 26 SAUCES Pag. 14 COLOURED FLAVOURS Pag. 28 SEMI-FINISHED Pag. 4 CREAMS Pag. 28 SNACK Pag. 27 DRY PASTA Pag. 19 SPICES AND SEEDS Pag. 23 DURUM WHEAT SEMOLINA Pag. 5 SUGAR Pag. 25 EGGS Pag. 27 SUGHI-SAUCES Pag. 16 FATS Pag. 24 TOMATOES Pag. 7 FLOURS Pag. 1 TOPPING Pag. 27 FRUIT Pag. 24 TRUFFLED ITEMS Pag. 17 HONEY Pag. 26 TUNA Pag. 13 IMPROVERS Pag. 5 VEGETABLES GOURMET Pag. 18 KETCHUP Pag. 14 VEGETABLES IN POWDER Pag. 19 LEGUMES-CORN Pag. 15 VEGETAL CREAM Pag. 27 MARMALADES Pag. 27 VINEGAR CONDIMENTS Pag. 11 MAYONNAISE Pag. 14 YEASTS Pag. 7 FOOD +4 . MILK Pag. 29 BUTTER Pag. 32 MILK DERIVATIVES Pag. 29 CHEESE Pag. 31 MILK DERIVATIVES FRESH Pag. 29 CURED MEAT Pag. 33 MONDO FRIES Pag. 39 FRESH FRUIT Pag. 42 OTHER FRIES Pag. 39 FRESH PASTA Pag. 40 SEAFOOD Pag. 39 FRESH VEGETABLES Pag. 40 VARIOUS+4 Pag. 40 MEAT Pag. 36 WURSTEL Pag. 36 FOOD -20 COATED Pag. 44 READY DISHES Pag. 45 MEAT Pag. 42 SEAFOOD Pag. 42 MUSHROOMS-20 Pag. -
Sysco Pizza and Italian Cuisine
> Sysco Pizza and Italian Cuisine Sysco Pizza_Catalog.indd 1 3/4/15 3:10 PM Get a Slice of the Profi ts what’s inside! Pizza is the number 2 entrée in foodservice, outpacing the growth rate 14 Pizza – What You Need of all other food items. It represents more than 10% of all food sales. to Know! Any operator can add pizza to their menu… let Sysco show you how! 16 Build it Right! With a wide selection from our own Quality Assured Sysco brands to 18 Flour, Dough and Crust an array of other authentic Italian products, Sysco can meet the needs and preferences of every operator. 10 All About Sauce! 12 Cheese Please! 14 Pizza Toppings 4 18 Plentiful Pasta 20 Oil, Vinegar and Seasoning 21 Artisan Breads 22 What’s for Dessert? Strawberries & Cream Pizza recipe 24 Smallwares 12 22 27 Keep it Clean! 20 Sysco Pizza_Catalog.indd 2 2/18/15 4:47 PM welcome. This catalog was created to provide Sysco operators with a category-specifi c guide to help start up or build business in a popular, highly-profi table market... pizza and Italian cuisine! Learn how to introduce or expand menus with our large variety of quality pizza and Italian products. With innovative recipes, relevant product guidelines, helpful market trends and much more, this catalog is a valuable tool that outlines how our unique brands can enhance your business. 3 Sysco Pizza_Catalog.indd 3 2/16/15 2:08 PM Pizza – What You Need to Know! > why start a pizza business? Pizza is very much part of the American way of life, with Americans eating approximately 100 acres of pizza each day, or 350 slices per second. -
Instruction and Recipe Boklet
INSTRUCTION AND RECIPE BOKLET Cuisinart™ Flatbread Oven PIZ-100C For your safety and continued enjoyment of this product, always read the instruction book carefully before using. 13. To avoid burns, use extreme caution NOTICE IMPORTANT when removing the tray or disposing INTRODUCTION of hot grease. This appliance has a polarized plug (one SAFEGUARDS Making pizza has never been so much blade is wider that the other). To reduce 14. When not in use, always unplug the fun – or so easy! Cuisinart includes the risk of electric shock, this plug is When using electrical appliances, basic unit. Do not store any materials other everything you need to bake light and intended to fit into a polarized outlet only safety precautions should always be than manufacturer’s recommended crispy, fresh or frozen, thin or thick one way. If the plug does not fit fully into followed including the following: accessories in this oven. crust pizza. With our timer control and the outlet, reverse the plug. If it still does 1. Read all instructions before using the 15. Do not place any of the following preset temperature, every pizza is a not fit, contact a qualified electrician. Do appliance. materials in the oven: paper, perfect pizza! Need a recipe? Take a not attempt to modify the plug in any way. cardboard, plastic and similar look at ours…they’re all delicious! 2. Do not touch hot surfaces. Use products. handles. CONTENTS 16. Do not cover crumb tray or any part 3. To protect against electrical shock, do Important Safeguards........................... 2 of the oven with metal foil.