GCI Flavors & Colors Catalog
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Price Fixed Menu
Price Fixed Menu Dinner includes choice of Appetizer, Salad, Choice of Entrée, Dessert & Brown Coffee or Tea Appetizers • Fresh Mozzarella & Tomatoes • Penne Vodka Sauce • Baked Clams Oregenato • Mozzarella Sticks • Mussels Possillipo • Hot Antipasto • Eggplant Rollatine • Soup of the Day Entrées Italian Meat Balls ........................ 28 Veal Cutlet Parmigiana ................. 32 Served over Pasta with Marinara Sauce Served with Pasta Penne & Vodka .......................... 28 Veal Marsala, Francaise or Piccata ...... 33 In a Pink Tomato Sauce Veal A La Bella Vita ..................... 33 Rigatoni Melazana ...................... 28 Topped with Prosciutto & Mozzarella Fresh Tomato and Basil, Eggplant & a touch of Cream Broiled Pork Chops ..................... 33 Ravioli Dela Nona ....................... 28 Classic Tomato Sauce Pork Chop Parmigiana .................. 31 Filet of Sole Francaise or Almandine ... 32 Fettuccine Fileto di Pomodoro .......... 28 with Prosciutto, Onions, Fresh Tomato & Basil Salmon Champagne Sauce .............. 35 Homemade Lasagna .................... 30 With Fresh Vegetable in Light Champagne Sauce Risotto Pescatore ........................ 34 Grilled Salmon .......................... 34 Arborito Rice, Mixed Seafood, Light Tomato Sauce Talapia Isolanda ......................... 32 Risotto Primavera ....................... 30 Pan Seared with Artichoke Hearts, Garlic & Oil, Arborio Rice cooked with Mixed Vegetables Splash of Lemon, in White Wine Sauce Chicken Parmigiana ..................... 30 Shrimp Scampi -
Old Fashioned Ricky Syrup, and Milk, 6.49 and Orange Juice, 7.49 Sparkling Soda Water, 4.99 Regular 3.49 Jumbo 4.59
Our Thick Frappe Tropical Fruit Frappe Your favorite syrup and three heaping scoops of A thick frappe blended with a fresh banana, 1. Select a Base: 2. Select a Size: ice cream blended with milk, 6.49 coconut pineapple ice cream, • Low-Fat • Single Portion 8 oz. / 5.29* and crushed pineapple fruit, 7.49 Extra Thick Frappe • Sugar-Free & Fat-Free • Double Portion 2 x 8 oz./ 8.29* Blended with 5 scoops of ice cream, 7.49 Oreo® Crunch Frappe • Non-Dairy *Includes 1 Mixing Flavor per 8 oz. portion Giant Thick Frappe Blended with Oreo® Ice Cream, syrup, ® Like our thick frappe but twice the size and and topped with crushed Oreos , 7.49 Served in a topped with whipped cream, 9.49 “PRU” Center Frappe Waffle Cone Chocolate Malted Frappe Your favorite syrup, 12 heaping scoops of ice 3. Select a Mixing Flavor: add 99¢ Our thick frappe blended with lots of malt cream blended with country fresh milk, topped • Vanilla* • Banana • Apple Pie • Butterfinger® with whipped cream -- over 2 quarts large! 17.99 and chocolate syrup, 7.49 • Chocolate* • Blueberry • Brownie • Chocolate Chip Cookie Dough • Coffee* • Chocolate Chips Sherbet Freeze • Lemon • Carrot Cake Real Banana Frappe A refreshing drink! Three heaping scoops • Espresso* • Heath Bar® A thick frappe blended with a fresh banana, • Maraschino Cherry • Chocolate Chip Cookie ® of tangy sherbet blended with soda. • Mocha* • M & M’s syrup and banana ice cream, 7.49 ® Your choice of Orange, Raspberry, or Lemon • Butterscotch • Orange • Ginger Snap Cookie • Mounds Real Strawberry Banana Frappe (Lime -
Dessert Menu
MADO MENU DESSERTS From Karsambac to Mado Ice cream: Flavor’s Journey throughout the History From Karsambac to Mado Ice-cream: Flavors’ Journey throughout the History Mado Ice-cream, which has earned well-deserved fame all over the world with its unique flavor, has a long history of 300 years. This is the history of the “step by step” transformation of a savor tradition called Karsambac (snow mix) that entirely belongs to Anatolia. Karsambac is made by mixing layers of snow - preserved on hillsides and valleys via covering them with leaves and branches - with fruit extracts in hot summer days. In time, this mixture was enriched with other ingredients such as milk, honey, and salep, and turned into the well-known unique flavor of today. The secret of the savor of Mado Ice-cream lies, in addition to this 300 year-old tradition, in the climate and geography where it is produced. This unique flavor is obtained by mixing the milk of animals that are fed on thyme, milk vetch and orchid flowers on the high plateaus on the hillsides of Ahirdagi, with sahlep gathered from the same area. All fruit flavors of Maras Ice-cream are also made through completely natural methods, with pure cherries, lemons, strawberries, oranges and other fruits. Mado is the outcome of the transformation of our traditional family workshop that has been ice-cream makers for four generations, into modern production plants. Ice-cream and other products are prepared under cutting edge hygiene and quality standards in these world-class modern plants and are distributed under necessary conditions to our stores across Turkey and abroad; presented to the appreciation of your gusto, the esteemed gourmet. -
Ginger Powder
Have a June 2017 ginger ale Volume 12 — Issue 5 and gingerly by browse these ALMA PRETORIUS XCentric Ideas [email protected] ginger www.xcentricideas.co.za recipes. Recipes: Internet. Photos by: Alma Pretorius Ginger root … Ginger powder Peeling fresh ginger: 1) Wash the Ginger root 2) Use a teaspoon to peel the skin. Place the tip of the tea spoon (scoop side) on the ginger and with a downward motion peel the skin. This way you would not loose a portion of ginger!!! 3) You can use potato peeler for large flat areas and then the teaspoon for all the nooks & crannies. Recipes in this issue: Gingersnap gravy Ginger jam on stove Ginger jam – what else to do with it Ginger jam muffins Ginger and date muffins Ginger, nut and date balls Ginger caramel balls Ginger and pear chutney Ginger cookies (old-fashioned) Ginger loaf Photo by: Alma Pretorius Gingersnap Gravy Ginger Jam 500 grams fresh root ginger (peeled) 1 large apple (granny smith, peeled, cubed) Photo: 1 ½ cup sugar (OR Xylitol) Alma Pretorius 250 ml water Recipe by: 3 tablespoons lemon juice (I http://www.applecr umbles.com/2009/0 normally use bottled lemon 5/17/pork-chops- juice) and-or-tofu-in- ginger-snap-gravy/ Roughly chop the ginger in a food processor. Place all ingredients in a saucepan with the sugar and water. 1 cup crushed Ginger Snap biscuits Bring to a simmer and cook 2 ½ cups Beef / Chicken / Veg Broth / or 1 cup red with a lid on stove heat (no 3) wine and 1 ½ of Veggie Broth for 50 minutes. -
Disotto Range Has Been Developed to Offer 20I5 a High Quality Mix of Traditional, Authentic and Innovative Products
Authentic, Innovative, Premium. PRODUCT GUIDE Welcome... With Many Years of product experience and working within the catering industry the DiSotto range has been developed to offer 20I5 a high quality mix of traditional, authentic and innovative products. ade with premium ingredients, these products are the basis of an exceptional menu Mwith great presentation and plate appeal. Supported by a dependable delivery service, a modern infrastructure, friendly Telesales and an experienced Field Sales team, we offer a service that works to support you. Point-of-Sale, menus and advertising material are also available, to ensure that sales opportunities are maximised. As part of our ongoing commitment to the highest possible standards, DiSotto are pleased to have been awarded BRC Accreditation for our state of the art production facility - giving our customers peace of mind and confidence in our service and products. Account Number Business Development Manager Name Business Development Telephone Telesales Name Delivery Days 2 Telephone: 020 8965 1853 fax: 020 8965 4355 email: [email protected] Some images in this brochure are serving suggestions only, please check text or ask your sales representative for product information. www.disottofoods.co.uk 3 Our Hot Coffee Shop, Bakery, DiSotto Sorbets Sweet Street DiSotto Ice Cream Desserts Viennoiserie & Breads 6 12 48 50 54 Individual Ice Our Neapolitan Appetisers & Vero Gelato Children’s Menu Coffee & Biscotti Creams & Desserts Specialities Accompaniments 14 18 28 62 64 66 Grab and Go & Sundries Fine Dining Italian Pizza & Pasta Fish & Seafood Frozen Vegetables Gluten Free 29 30 32 68 74 78 Our Traditional Indulgent Cakes Menu Service, NPD Our Tiramisú Social Media Terms & Conditions Italian & Cheesecakes Bespoke Opportunities 34 36 44 79 80 81 DiSotto Ice Cream iSotto’s Dairy ice cream range is double Dcream based ice-cream that has a Rum n’ Raisin wonderfully rich flavour and a smooth, silky texture. -
2011 Recipe Index. a Asian Egg Noodle Broth with Fish
recipe index. 2011 recipe index. a Asian egg noodle broth with fish ......Mar: 22 banana almonds see nuts Asian-style prawn broth with Banana & macadamia Amaretto tart .......................................May: 112 buckwheat noodles ....................... Aug: 90 sour cream pie ........................ Feb: 110 An easy tart............................................ Sep: 86 asparagus Banana pecan praline cheesecake ..Apr: 92 anchovy see fish Asparagus, mushroom Spiced banana cake .................... Jun: 110 Antipasti of n’duja, white beans & prosciutto salad ..................... Feb: 72 Barbecued butterflied lamb and baked ricotta ..............................May: 98 Asparagus with quick hollandaise ..Apr: 65 with olive oil chips ....................... Nov: 126 Anytime flatbreads with dips ................ Apr: 35 Grilled asparagus with Barbecued pork fillet with Vietnamese apple verjuice hollandaise ................Nov: 117 caramel sauce ....................................Oct: 76 Apple & hazelnut salad .................Apr: 102 Hand-cut pasta with prosciutto, Barbecued pork skewers....................Dec: 108 Apple & sultana pastilla ................. Sep: 50 asparagus and baby cos............ Sep: 80 Barbecue sauce .................................... Jun: 93 Apple galette with Calvados sauce... Apr: 57 Lamb & asparagus involtini ......... Oct: 119 Barossa chook ....................................... Sep: 71 Apple tart ...................................... Sep:114 Prawn & asparagus salad with barramundi see fish Avocado & -
Gingerbread Offerings on the Wharf
Christmas on the Wharf And the All Things Gingerbread Holiday Photo Contest Courtesy of the City of Monterey, Wharf Parking is Free through January 3, 2021 December 18, 2020. Monterey, CA. The holiday season is in full swing and Fisherman’s Wharf Association's holiday decor is dazzling! Courtesy of the City of Monterey, parking is FREE through January 3, 2020. The majestic 30-foot Christmas Tree is surrounded by brightly colored sea creatures that are especially beautiful when illuminated at night, including a sea otter, octopus, sea horses, dolphins and more. The Wharf added a synchronized music and light show on the Christmas Tree flanked by the Grinch and Frosty the Snowman. The Wharf merchants decorated their businesses soon as well. So, take a stroll, a boat excursion, shop for great gifts for your friends and family at the Wharf gift stores and order delicious food To Go/Curbside. It’s time to buy local and support our local businesses and take photos to capture wonderful memories. More Gingerbread Fun - New! Several of the Wharf merchants have stepped forward with some delightful gingerbread items. Carousel Candies has created a Gingerbread Man with Fudge (see photo) - two types. Candy World had Gingerbread Taffy which proved to be so popular it recently sold out. Old Fisherman’s Grotto- is offering Ginger Snap Crusted Petrale Sole, Gingerbread pudding and Gingerbread Ice-Cream and Scales Seafood & Steaks is offering Ginger Snap Crusted Salmon, Gingerbread pudding and Gingerbread Ice Cream. Old Old Fisherman's Grotto also created a fun Gingerbread House on display, too! About the All Things Gingerbread Holiday Photo Contest Everyone is invited to take a photo during the month of December at Old Fisherman's Wharf holding anything involving gingerbread, such as a gingerbread cookie or fudge or other gingerbread food item, a gingerbread house, a gingerbread ornament, a toy, printed picture or any item with gingerbread to celebrate the holiday season. -
Desserts Salads Bluebird Classics Starters Made in White City Sides Sandwiches Sparkling and Champagne Wines by the Glass Main
BLUEBIRD CLASSICS MADE IN WHITE CITY BREAD & BUTTER - 2 NOCELLARA OLIVES - 3.5 BBC COLLINS – 9 CHEERS! – 11 Tanqueray gin, almond syrup, grapefruit SMOKED ALMONDS - 3.5 TAMARIND SPICED CHICKEN - 5.5 Chase vodka shaken with lemon juice and juice, mint, fever tree lemonade homemade fruit molasses, topped with Moet & Chandon REGAL PINK SPRITZ – 10 Regal Rogue lively white with STARTERS TUTTI FRUTTI – 11 Fever-Tree aromatic tonic water, Nginious gin shaken with Plymouth sloe, grapefruit & rosemary ENGLISH ASPARAGUS – 10.5 CRISP FRIED SQUID - 8.5 SPRING BURRATA - 11 homemade pomegranate reduction, fresh Smoked salmon, soft boiled egg, saffron aioli jalapeño aioli, lime peas, broad beans, courgette, mint lemon juice and topped with our ‘tutti TVC SOUR #2 – 11 frutti’ air Hennessy VS shaken with fresh pineapple, DEVON CRAB TOAST – 9 AGED STEAK TARTARE - 10 CHICKEN & YOUNG LEEK TERRINE -9 rhubarb liqueur and fresh lemon juice avocado, ruby grapefruit, apple English mustard dressing, cucumber, egg, wild garlic mayonnaise TEX-MEX – 11 toasted brioche Meteoro mezcal and Ketel One vodka THE ENGLISH GARDEN - 10 shaken with homemade pistachio puree, Jensen Old Tom gin, St-Germain liqueur, SALADS passion fruit, agave nectar and egg elderflower cordial, cucumber & mint topped white, served with nachos and with Fever Tree tonic water WATERMELON & CUCUCMBER – 9.5 SAKU TUNA POKE BOWL – 14.5 guacamole hazelnuts, spring onion, quinoa, edamame beans, avocado, carrot, BLUEBIRD’S ESPRESSO MARTINI – 11 radish, toasted sesame, mint, tahini fried shallots BELLAGIO’S -
Voted BEST Old Fashioned Ice Cream in Hamilton County
Voted BEST Old Fashioned Ice Cream in Hamilton County Hand Dip Cone or Dish *36 Flavors* Kids’ Dip 3.25 Single Dip 3.50 Double Dip 4.25 Triple Dip 4.95 Homemade Waffle Cone or Waffle Bowl $1.00 Alex’s Ultimate Sundae $5.25 Smoothies $4.75 Strawberry, Strawberry Banana Almond Coconut Peanut Butter Fudge and Wild Berry Butterfinger Pineapple Delight Cookie Dough Fudge Praline Supreme Fudge Cluster Reese’s Cup Hand Dip Heath Bar Snicker Bar Oreo Fudge Strawberry Banana Take Home Oreo M & M Turtle Pints 5.95 Quarts 7.95 Ice Cream Favorites Old Fashioned Soda 3.95 Milkshake (Chocolate, Vanilla, Strawberry) 4.65 Milkshake Premium 4.95 Malt (Chocolate, Vanilla, Strawberry) 4.85 Malt Premium 5.25 Float 3.95 Sundae 4.65 Sherbet Freeze 3.95 Waffle Sundae 5.25 Banana Split 5.45 Toppings: Butterscotch, Chocolate, Caramel, Peanut Butter, Marshmallow, Pineapple, Strawberry, Hot Fudge www.AlexandersIceCream.com (317) 773-9177 36 Flavors Birthday Cake Oreo Latte Milkshake Deluxe Banana Split Blue Moon Three dips of ice cream, Jack’s Favorite - Oreos and ripe bananas, choice of Buckeye Classic vanilla ice cream blended three toppings, crushed Buckeye Brownie with Iced Latte! 5.25 nuts, whipped cream & a Butter Pecan & Cashew cherry. 5.45 Chocolate Cinnamon Flavored Soft Drinks Coffee Strawberry, Vanilla, Cherry, Chocolate 2.95 Cookie Dough Cookies & Cream Elephant Ear Hot Fudge Brownie Sundae Dig into our creamy vanilla ice cream Italian Spumoni topped with hot fudge and delicious Mint Chocolate Chip brownie. Whipped cream and a Cherry. Craft Lemonades Mocha Chip Roll up your sleeves and enjoy! 5.25 Ask about our Special Crafted Flavors of Fruit Lemonades and Moose Tracks Orange Pineapple Iced Teas. -
Classification of Ice Cream and Related Frozen Products M
Volume 10 Number 123 Classification of ice cream and related Article 1 frozen products August 2017 Classification of ice cream and related frozen products M. Mortensen Iowa State College Follow this and additional works at: http://lib.dr.iastate.edu/bulletin Part of the Agriculture Commons, and the Dairy Science Commons Recommended Citation Mortensen, M. (2017) "Classification of ice cream and related frozen products," Bulletin: Vol. 10 : No. 123 , Article 1. Available at: http://lib.dr.iastate.edu/bulletin/vol10/iss123/1 This Article is brought to you for free and open access by the Extension and Experiment Station Publications at Iowa State University Digital Repository. It has been accepted for inclusion in Bulletin by an authorized editor of Iowa State University Digital Repository. For more information, please contact [email protected]. Mortensen: Classification of ice cream and related frozen products BULLETIN 123 MAY, 1911 Classification of Ice Cream and Related Frozen Products Score Card for Ice Cream Judging IOWA STATE COLLEGE OF AGRICULTURE a n d MECHANIC ARTS DAIRY SECTION A m e s, Io w a . Published by Iowa State University Digital Repository, 1910 1 Bulletin, Vol. 10 [1910], No. 123, Art. 1 STATE BOARD OF EDUCATION Hon. J. H. Trewin. Cedar Rapids. Hon. A. B. Funk, Spirit Lake. Hon. George T. Baker, Davenport. Hon. Charles R. Brenton, Dallas Center. Hon, E P. Schoentgen, Council Bluffs. Hon. T. D. Foster, Ottumwa. Hon. Parker K. Holbrook, Onawa. Hon. D. D. Murphy, Elkader. Hon. Roger Leavitt, Cedar Falls. OFFICERS Hon. J. H. Trewin, Cedar Rapids............... ................................. .President Hon. D. A. Emery.. -
AHS Hosta Show Classification Lists for Use at 2017 Shows
AHS Hosta Show Classification Lists for Use at 2017 Shows Includes 116 new registrations for 2016 Date of this list: 30 March 2017 FPLEASE DISREGARD ANY PRIOR YEAR LISTS! Notes about the 2016 Classification Lists • The Simplified Classification List includes only Variety Name and Section and Class Designations. • The Full List includes the year of registration, which can be used to access the Checklists, at http://www.hostaregistrar.org/hosta_registration_lists.html . The Checklist includes names of originator, introducer, etc., as well as geographical data, bloom color, time, etc. • The 2016 New Registrations shows only those newly registered. • We continue to correct some long-standing errors. These corrections are noted with an asterisk (*) with an explanation included elsewhere on the listing. See the printed “2016 Registrations” for more information. • For some older registered varieties, the registration data is incomplete, and possibly inaccurate, i.e., some indicate a margin, but do not specify a margin color; size is missing, etc. If you have data on these hostas, please send to Hosta Registrar: [email protected] • For hostas with Section/class followed by a “?”, you may use either designation, however, you should be consistent within your show. All entries of the same variety should be exhibited in the same section. • Varieties that are both streaked and margined are designated Class 7. However, some hostas with margins in this class may not have a margin indicated in the registration data. • For simplicity’s sake, the botanical indicator (genus name Hosta or H .) has been omitted from the list. Also, species names have not been italicized and single quotes have been omitted around cultivar names. -
Fun Tidbits Select
FEATURED INGREDIENT: GINGER Susan Denzer, Chef and Culinary Consultant Love + Craft Kitchen, LLC www.loveandcraftktichen.com “And I had but one penny in the world. Thou should’st have it to buy ginger-bread.” -- William Shakespeare Close your eyes and imagine a kitchen bustling with holiday baking and most likely the warmth and perfume of ginger will enter to scene to tantalize your senses! Fragrant, slightly sharp and spicy, ginger entices our taste buds in everything from appetizers and beverages to entrees and desserts. A true example of a “superfood” and “food as medicine” ingredient long before we used those terms, ginger has an extensive and renowned history for both medicinal and culinary uses, particularly in Eastern medicine and healing practices. High demand brought this once expensive, luxury product from its native Southeast Asia to other parts of the world via explorers and traders. The top commercial ginger producers today are Jamaica, Fiji, India, Indonesia and Australia. photo: gate74 from Pixabay Look for fresh ginger at farmers markets or in the produce section of grocery stores, along with minced ginger in a jar or ginger paste in a tube. Ground ginger powder is housed in the spice section and candied or crystallized ginger is usually available in bulk bins or the baking aisle. Some markets carry ginger juice and pickled ginger in the refrigerated section, ginger lozenges in the medicine aisle and ginger extract in the baking section. Health Benefits Remember that “superfood and food as medicine” status? Well, it remains so. Extensive research shows ginger contains many nutrients and consuming it can aid digestion, help relieve nausea, motion sickness, and loss of appetite, lessen the symptoms of colds and flu, as well as reduce pain and inflammation.