DOCSLIB.ORG

Freakshake Collection

Total Page：16

File Type：pdf, Size：1020Kb

Download full-text PDF Read full-text
Freakshake Collection ® Rich’s Freakshake collection Freaking out has never been this good Delight your customers with a dessert- shake combo that is out of this world. OVER THE TOP has a whole new meaning! More and more customers are choosing to bypass dessert in favour of an indulgent beverage. At Rich’s® we’re always proud to share ways in which our products can help you and satisfy your customers. Our culinary team have had a fun time developing some super ‘freakylicious’ and moreish milkshakes, that easily bank margin and keep customers happy. These on-trend milkshake marvels are known as FreakShakes and can be defined as “An over-the-top, overindulgent and highly elaborate gourmet milkshake that is topped with crème, delicious dessert components and sweet treats”. A host of recipes is provided within to ensure you’re serving up sipping satisfaction. We invite you to have fun with the Rich’s® FreakShake collection. Caramel Chocolate Chip Made with Caramel Chocolate Chip SHAKE INGREDIENTS 180g (3 large scoops) Vanilla Ice Cream 80ml Milk 50ml Rich’s® Caramel Flavoured Bettercreme® ½ Mrs Rich’s® Chocolate Chip Cookie 5 Pretzels GARNISH INGREDIENTS 75g Rich’s® Vanilla Flavoured Bettercreme® Pre-Whip OR Rich’s® European Style Whip Topping® 20g Rich’s® Dark Chocolate Ganache ½ Mrs Rich’s® Chocolate Chip Cookie 2g Caramel Nibs 2g Chocolate Nibs 5 Round Pretzels 5-10g Caramel Popcorn METHOD 1. Dip the rim of the glass in the chocolate ganache, allowing the ganache to drip down the sides of the glass. 2. Smear some more ganache on the inside walls of the glass. 3. Attach bits of crushed pretzels and caramel popcorn to the chocolate rim on the glass. Pro Tip: For best results, refrigerate decorated glass whilst making the shake. 4. In a blender, combine the ice cream, milk, pretzels, chocolate chip cookie and Caramel Flavoured Bettercreme®. Blend until smooth. 5. Pour shake into the glass and top with a large dollop of Rich’s® Vanilla Flavoured Bettercreme® Pre-Whip or Rich’s® European Style Whip Topping®. 6. Finish garnishing with remaining pretzels, caramel and chocolate chips and the left-over half of the chocolate chip cookie and caramel popcorn. Serve with a straw. Strawberry Cheesecake Made with Strawberry Cheesecake SHAKE INGREDIENTS 180g (3 large scoops) Vanilla Ice Cream 70ml Milk 75ml Rich’s® Strawberry Flavoured Bettercreme® 40g Rich’s® Cream Cheese Icing 1(16g) Rich’s® Coconut Biscuit Dough 2 Fresh Strawberries GARNISH INGREDIENTS 70g Rich’s® Vanilla Flavoured Bettercreme® Pre-Whip OR Rich’s® European Style Whip Topping® 10g Rich’s® Dark Chocolate Ganache 1 Rich’s® Homestyle Donut Ring 5-10ml Strawberry Milkshake Syrup 1 Fresh Strawberry 5-10g Strawberry Popcorn METHOD 1. Begin by drizzling chocolate ganache and strawberry milkshake syrup on the inside walls of the glass. 2. In a blender, combine the ice cream, milk, strawberries, cream cheese icing, coconut biscuit and Strawberry Flavoured Bettercreme®. Blend until smooth. 3. Pour shake into the glass and top with a large dollop of Rich’s® Vanilla Flavoured Bettercreme® Pre-Whip or Rich’s® European Style Whip Topping®. 4. Place a Rich’s® Homestyle Donut Ring on top of the crème, topping the donut with an extra dollop of crème. 5. Finish garnishing with remaining strawberries, strawberry popcorn and a drizzle of chocolate ganache over the top. Serve with a straw. Red Velvet Red Velvet SHAKE INGREDIENTS 60g (1 large scoop) Chocolate Ice Cream 120g (2 large scoops) Vanilla Ice Cream 150ml Milk ½ Rich’s® Baked Red Velvet Cupcake 35g Rich’s® Cream Cheese Icing Milk Tart Latté GARNISH INGREDIENTS 50g Rich’s® Vanilla Flavoured Bettercreme® Pre-Whip OR Rich’s® European Style Whip Topping® 10g Rich’s® Dark Chocolate Ganache ½ Rich’s® Baked Red Velvet Cupcake 1 Rich’s® Homestyle Donut Hole 1 Maraschino Cherry METHOD 1. Dip the rim of the glass in the chocolate ganache and smear some more ganache on the inside walls of the glass. 2. Garnish the chocolate rim with red velvet crumbs from the remaining half of the red velvet cupcake. 3. In a blender, combine the ice cream, milk, cupcake and cream cheese icing. Blend until smooth. 4. Pour shake into the glass and top with a large dollop of Rich’s® Vanilla Flavoured Bettercreme® Pre-Whip or Rich’s® European Style Whip Topping®. 5. Place a Rich’s® Baked Red Velvet Cupcake on top of the crème, topping the cupcake with an extra dollop of crème and red velvet crumbs. 6. Finish garnishing by skewering a Rich’s® Homestyle Donut Hole through a straw and add a maraschino cherry. Serve with a straw. Salted Caramel Pretzel Salted Caramel Pretzel SHAKE INGREDIENTS 180g (3 large scoops) Vanilla Ice Cream 125ml Milk 80g Caramel Treat 5 Grinds of Sea Salt 5 Pretzels ½ tsp Vanilla Extract GARNISH INGREDIENTS 75g Rich’s® Vanilla Flavoured Bettercreme® Pre-Whip OR Rich’s® European Style Whip Topping® 20g Rich’s® Dark Chocolate Ganache 1 Rich’s® Baked Chocolate Cupcake 1 Sugar Cone 25g Caramel Treat (cupcake and glass garnish) 2g Caramel Nibs 2g Chocolate Nibs 5 Pretzels METHOD 1. Begin by smearing the inside walls of the glass with chocolate ganache. 2. In a blender, combine the ice cream, milk, caramel treat, sea salt, pretzels and vanilla extract. Blend until smooth. 3. Pour shake into the glass and top the shake and the sides of the glass with Rich’s® Vanilla Flavoured Bettercreme® Pre-Whip or Rich’s® European Style Whip Topping®. 4. Over the top of the crème, randomly sprinkle caramel and chocolate nibs. 5. For the cupcake, spread a thin layer of caramel treat on the top of the cupcake placing a few snapped pretzels on top. 6. For the sugar cone, spread chocolate around the lip of the cone, sticking a few snapped pretzels around the side. 7. Carefully place the cupcake inside the sugar cone and place on top of the crème at a slight angle. Serve with a straw. Chocolate Cherry Chocolate Cherry SHAKE INGREDIENTS 180g (3 large scoops) Chocolate Ice Cream 125ml Milk 35g Black Cherry Pie Filling or Canned Black Cherries (stems & pips removed) 15g Dark Chocolate GARNISH INGREDIENTS 70g Rich’s® Vanilla Flavoured Bettercreme® Pre-Whip OR Rich’s® European Style Whip Topping® 10g Rich’s® Dark Chocolate Ganache 50g Rich’s® Chocolate Fudge Brownie (With or without nuts) 7g Black Cherry Pie Filling 3 Maraschino Cherries ½ bar Flake Chocolate Bar METHOD 1. Begin by smearing the inside walls of the glass with black cherry pie filling. 2. In a blender, combine the ice cream, milk, black cherry pie filling and dark chocolate. Blend until smooth. 3. Pour shake into the glass and top with a large dollop of Rich’s® Vanilla Flavoured Bettercreme® Pre-Whip or Rich’s® European Style Whip Topping®. 4. Over the top of the crème, drizzle chocolate ganache ensuring some ganache runs down the sides of the glass. 5. Layer the top of the crème with a rectangular shaped brownie topped with an extra dollop of crème followed by placing three maraschino cherries on top. 6. Finish off with a half bar of Flake placed on top. Serve with a straw. Peanut Butter Brittle Brownie Peanut Butter Brittle Brownie SHAKE INGREDIENTS 180g (3 large scoops) Chocolate Ice Cream 125ml Milk 30-40g Peanut Butter 20g Peanut Brittle GARNISH INGREDIENTS 70g Rich’s® Vanilla Flavoured Bettercreme® Pre-Whip OR Rich’s® European Style Whip Topping® 15g Rich’s® Dark Chocolate Ganache 50g Rich’s® Chocolate Fudge Brownie (With or without nuts) 1 Rich’s® Baked Vanilla Cupcake 30g Peanut Butter 8g Peanut Brittle 5g Nut Nibs 1 Maraschino Cherry METHOD 1. Begin by smearing the inside walls and the outside rim of the glass with chocolate ganache. Pro Tip: For best results, refrigerate decorated glass whilst making the shake. 2. In a blender, combine the ice cream, milk, peanut butter and peanut brittle. Blend until smooth. 3. Pour shake into the glass and top with a large dollop of Rich’s® Vanilla Flavoured Bettercreme® Pre-Whip or Rich’s® European Style Whip Topping®. 4. Place a rectangular shaped brownie on top of the crème and top the brownie with an extra dollop of crème. 5. For the cupcake, spread a layer of peanut butter over the top and cover with crushed peanut brittle and a maraschino cherry. 6. Place the cupcake on top of the brownie and follow with a drizzle of chocolate ganache – ensuring some ganache runs down the sides of the glass. 7. Finish garnishing with a few nut nibs around the sides of the glass and on top of the crème. Serve with a straw. Chocolate Marshmallow S’mores Chocolate Marshmallow S’mores SHAKE INGREDIENTS 180g (3 large scoops) Chocolate Ice Cream 125ml Milk ½ Mrs Rich’s® Chocolate Chip Cookie 10g Mini Marshmallows GARNISH INGREDIENTS 40g Rich’s® Vanilla Flavoured Bettercreme® Pre-Whip OR Rich’s® European Style Whip Topping® 10g Rich’s® Dark Chocolate Ganache ½ Mrs Rich’s® Chocolate Chip Cookie 3 Marshmallows – blow torched 5-10 Mini Marshmallows METHOD 1. Dip the rim of the glass in the chocolate ganache, allowing the ganache to drip down the sides of the glass. 2. Smear some more ganache on the inside walls of the glass. 3. Attach the mini marshmallows to the chocolate rim on the glass. Pro Tip: For best results, refrigerate decorated glass whilst making the shake. 4. In a blender, combine the ice cream, milk, chocolate chip cookie and mini marshmallows. Blend until smooth. 5. Pour shake into the glass and top with a large dollop of Rich’s® Vanilla Flavoured Bettercreme® Pre-Whip or Rich’s® European Style Whip Topping®.
Load more

Recommended publications
  • HOW to USE THIS TEMPLATE *Do Not Print Page
    HOW TO USE THIS TEMPLATE *Do not print page This communication has been designed to work as a digital catalogue with full bleed imagery that can be printed both locally on your desktop printer or commercially for high resolution printing. Please see the instructions below for further details. LOCAL DESKTOP PRINTING When printing locally on your desktop printer, please do NOT select “Shrink to Fit” as a printing option. Simply print as is (full- size) and the printer’s settings will automatically produce a white margin that borders all four sides of each page. No text will be lost, as this has been designed to fit within your printer’s type safety. COMMERCIAL PRINTING When printing commercially, the printer may choose to output a PDF of the catalogue, on a larger page size and then trim to fit on an 8.5"x 11" sheet size. EDITING TEXT Clicking within text boxes allows you to edit the text in places such as body copy, titles and subtitles. PRO DESIGN TIP: Using guidelines helps to ensure alignment and place images in the same spot. Being together is what matters most and LET’S TOAST TO THE nothing brings people together like food. We have packed this holiday catalogue with unique items and inspiring recipes to help HOLIDAY SEASON! you and your customers celebrate this holiday season! Thank you for choosing us to be your most valued and trusted business partner. We wish you a wonderful holiday season. Sincerely, Sysco Canada 03 05 06 APPETIZERS CHARCUTERIE BREAKFAST BOARD 07 09 11 CENTRE OF CONDIMENTS, SIDE THE PLATE SPICES & STARCHES SAUCES 12 13 17 PRODUCE DESSERTS BEVERAGES 18 19 24 BAKING HOLIDAY RECIPES INGREDIENTS ACCESSORIES 31 32 HEALTHCARE HOLIDAY CONTENTS & SENIOR ACTIVITES LIVING Contact your Sysco Representative for more information.
    [Show full text]
  • 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
    [Show full text]
  • Outbreaks Where Food Workers Have Been Implicated in the Spread of Foodborne Disease. Part 4. Infective Doses and Pathogen Carriage
    2339 Journal of Food Protection, Vol. 71, No. 11, 2008, Pages 2339–2373 Copyright ᮊ, International Association for Food Protection Review Outbreaks Where Food Workers Have Been Implicated in the Spread of Foodborne Disease. Part 4. Infective Doses and Pathogen Carriage EWEN C. D. TODD,1* JUDY D. GREIG,2 CHARLES A. BARTLESON,3 AND BARRY S. MICHAELS4 1Department of Advertising Public Relations and Retailing, Michigan State University, East Lansing, Michigan 48824, USA; 2Public Health Agency of Canada, Laboratory for Foodborne Zoonoses, 160 Research Lane, Unit 206, Guelph, Ontario, Canada N1G 5B2; 3Bartleson Food Safety Consultants, P.O. Box 11983, Olympia, Washington 98508-1983, USA; and 4The B. Michaels Group, Inc., 487 West River Road, Palatka, Florida 32177, USA MS 08-294: Received 17 June 2008/Accepted 18 July 2008 ABSTRACT In this article, the fourth in a series reviewing the role of food workers in foodborne outbreaks, background information on the presence of enteric pathogens in the community, the numbers of organisms required to initiate an infection, and the length of carriage are presented. Although workers have been implicated in outbreaks, they were not always aware of their infections, either because they were in the prodromic phase before symptoms began or because they were asymptomatic carriers. Pathogens of fecal, nose or throat, and skin origin are most likely to be transmitted by the hands, highlighting the need for effective hand hygiene and other barriers to pathogen contamination, such as no bare hand contact with ready-to-eat food. The pathogens most likely to be transmitted by food workers are norovirus, hepatitis A virus, Salmonella, Shigella, and Staphylococcus aureus.
    [Show full text]
  • Download the Shack Menu (PDF)
    FROM THE GRAND SHACK EAT DRINK SIN BURGERS SHAKES TRADITIONAL ITEMS Angus Beef with Lettuce & Tomato Handspun - Thick & Rich More awesome options at our Shack... Cooked Well Done on Toasted Bun Crema Di Caff è *SUPER GOOD 4.00 1. CHOOSE A SIZE Single 4oz. 6.00 Delicious iced blend of espresso, milk, cream and sugar add cheese or bacon +1 each Baby 12oz. 4.95 Sm 16oz. 5.95 Lg 24oz. 6.95 Rice Pudding 5.50 Double 8oz. 8.00 2. CHOOSE A FLAVOR Greek Yogurt + Honey add cheese or bacon +2 each (Hard Ice Cream or Soft Serve) 6.00 Salmon 7.00 3. CHOOSE AN ADD ON +++ add cheese or bacon +1 each Nutella +2.5 Birthday +1.5 Grilled Veggie 7.00 Cake Shake ICE CREAM add cheese or bacon +1 each Malt +.5 Vanilla ice cream, malt & rainbow sprinkles, 1. CHOOSE A SIZE JT’S BURGER (Cheese, Special 4oz. SINGLE 8.95 Rocket +2.5 Espresso & chocolate Birthday Cake Mix Sauce, House Made Bacon Jam) 8oz. DOUBLE 10.95 ice cream Kid 2.25 Sm 3.25 Md 3.75 Lg 4.25 Wine +4 Brownie +1.5 Cabernet or Pinot Grigio Cup Cone Over Toasted Waff le +3 Brownie mix, chocolate HOT DOGS syrup, chocolate crunchies All Beef - Condiments on The Side 2. CHOOSE A FLAVOR (Relish, Hot Relish, Saurkraut, & Chopped Onion) Foot Long 3.75 FLOATS SOFT SERVE add cheese or bacon +1 each Make it Classic or Not... Custard - Rich & Creamy and GF Corn Dog 5.00 Choice of Soda Pop & Ice Cream VANILLA | CHOCOLATE | TWIST TJ’S DOG (Cheese, Special 6.95 16oz.
    [Show full text]
  • Looking for Some New Recipe Ideas for Your HB Fundays Party? We’Ve Got You Covered!
    Looking for some new recipe ideas for your HB Fundays party? We’ve got you covered! From our take on that old favourite banana split, to a deliciously decadent adult-only treat, here are some simple recipes to jazz up your ice cream party! Banana Split Ice Cream Cake Ingredients 250g digestive biscuits 100g butter (melted) 3 bananas (sliced) 1 brick of Hazelbrook HB Vanilla ice cream - softened 1 brick of Hazelbrook HB Banana ice cream - softened 1 brick of Hazelbrook HB Raspberry Ripple ice cream - softened For serving: Whipped cream Maraschino cherries Chocolate or Strawberry syrup - optional Method 1. To make the base, butter and line a 23cm loose-bottomed tin with baking parchment. Put the digestive biscuits in a plastic food bag and crush to crumbs using a rolling pin. Transfer the crumbs to a bowl and then pour over the melted butter. Mix thoroughly until the crumbs are completely coated. Tip them into the prepared tin and press firmly down into the base to create an even layer. Chill in the fridge for 1 hr to set firmly. 2. Arrange the banana slices on top of the biscuit base 3. Scoop the vanilla ice cream over the bananas and spread in an even layer. Freeze for approx. 20 minutes. Repeat with the banana ice cream and freeze for another 20 minutes. Add the raspberry ripple ice cream and then freeze for 1 hour 4. When you are ready to serve, release the springform tin and slice the cake. Top each slice with whipped cream, a cherry and your favourite syrup.
    [Show full text]
  • Best Hot Fudge Sundae
    $ In 1918, Lagomarcino’s candy shop had already found success selling hand-made candies. 25 Angelo and Luigia had ordered new lamps, custom-made booths and a soda fountain bar, and a HOT FUDGE new terrazzo floor installed. With these expenses, the Lagomarcino’s were watching every penny. Shortly after, a peddler entered the store selling hard candy and recipes. He took Angelo aside and told him he would sell him, and only him, a recipe for the perfect hot fudge. Angelo accepted the offer, and for 25 dollars he owned the recipe. Luigia was furious with him for spending so much money. Luckily for Angelo, the fudge was extremely popular, and we still use the same recipe today. Whooper Dooper Sundae Banana Royal Best Hot Fudge Sundae Sliced ripe bananas as a foundation, five portions of our rich A bed of sliced ripe banana, one scoop of our rich vanilla, chocolate Two portions of our rich homemade vanilla ice cream topped homemade ice cream. Smothered in strawberry, caramel, marshmallow, and strawberry ice creams, individually topped with our famous homemade and our homemade chocolate toppings and finished off with chocolate, marshmallow and caramel toppings. Garnished with whipped with whipped cream and a red maraschino cherry. Served whipped cream, a red maraschino cherry, and pecans ............................ $12.95 cream, a red maraschino cherry and crushed nuts. .................................... $7.50 with a pitcher of our homemade hot fudge sauce ............. $4.95 One portion of ice cream ................................................. $3.95 Italian Sundae Double Chocolate Pecan Whip A sliced ripe banana, one portion of our rich strawberry ice cream Two portions of our Dutch chocolate ice cream, a sliced ripe banana, topped with luscious caramel and one portion of our rich vanilla all covered with our homemade chocolate topping.
    [Show full text]
  • CHOCOLATE ICE CREAM Makes About 1 Quart by Dennis W
    1 CHOCOLATE ICE CREAM Makes about 1 quart By Dennis W. Viau; modified from several recipes I never liked chocolate ice cream. I don’t know why, but there is something about the flavor that isn’t right. However, I like chocolate milk. Click! Why not make chocolate ice cream with the same flavor used to make chocolate milk? That is how I came up with this recipe. I love this ice cream. Ingredients: 5 egg yolks (save the whites for making Cats’ Tongues) 1 egg 1 cup (270g) Nestle’s Quick (AKA Nesquick)1 (see notes at end) 1½ cups (355ml) milk or half and half 1 cup (237ml) heavy cream 2 teaspoons vanilla extract Directions: Combine the egg yolks, egg, and Quick in a small saucepan. Blend well with a whisk. Add the milk (or half and half) and blend. Place only enough water in a large sauce pan so that the small saucepan can rest lightly in the water. (Avoid using too much water as it might overflow, and possibly scald you, when the smaller pan is set inside.) Heat the water to boiling. Set the smaller saucepan in the boiling water and stir the custard mixture while it heats to 140°F2 (60°C). Use a digital thermometer to monitor. (The heating kills any bacteria that might be present in the egg yolks. Although the risk of salmonella infection is low, I think it is better to be safe than sorry.) Do not overheat, as this will cook the eggs and ruin the mixture. Remove from the heat and add the cream and vanilla extract.
    [Show full text]
  • Ice Cream Dreams Summertime’S Most Perfect Comfort Food
    The Chronicle-News Trinidad, Colorado Wednesday, Aug. 28, 2019 Page 3 Ice Cream Dreams Summertime’s most perfect comfort food Catherine J. Moser with maraschino cherries on top. Of course, a Features Editor Neapolitan sundae with a generous dollop of The Chronicle-News whipped cream and crushed pecan sprinkles Ice Cream, Blackberries & Cookies is a pretty smashing combo as well. Who Join me, why don’t you, as we take a trip wouldn’t like that? Images by Metro Creative and Pixabay to the wonderful world of ice cream. If there’s Actually, I love the idea of taking favorite anything that tastes better on a scorching hot cookies and making your own ice cream sand- summer night than ice cream, then I can’t wiches, too. Keebler’s Pecan Sandies make If any kind of real celebration is in the of- cial. Remember to keep cones in the pantry think of what that could possibly be. Ice cream incredible treats with any kind of ice cream fering, then an ice cream cake can be a stun- and surprise everyone in your gang with an is the perfect cold comfort food to treat your- squished in between them. Now, you can ab- ning hit for the event. Pound cake is particu- ice cream cone supper some weeknight — just self to when it’s blistering outside, you’re try- solutely bake your own sandies or any other larly versatile and delicious when it comes for fun. After eating a few scoops of delicious ing desperately to cool down and your appetite kind of cookie that you like, but during the to cutting and layering in between ice cream coldness smooshed into a crunchy cone, the has died.
    [Show full text]
  • Business Plan.Pdf
    Colegio de San Juan de Letran Intramuros, Manila Theses Section DIGITIZED THESES COLLECTION As of February 1, 2018 BUSINESS PLAN TITLE BARCODE #YCS TCD923 2F in 1C TCD765 501 bags TCD196 A & S farms TCD717 Ac’s poultry farm TCD672 Addictee TCD198 Aji eatery TCD277 All-star potato TCD224 Anghang Pinoy TCD232 BanaFri TCD766 Banana mania TCD219 Barbo shop TCD913 Beef Plan TCD616 Bite me! TCD329 Bits-o-bicho TCD490 Bo-Tea TCD764 BroHood TCD927 Burgeroo TCD925 Cereal Fruit Madness TCD207 Chick-en-everything TCD183 Chillet pas cher TCD949 Chipsilicious TCD328 Choco-landia TCD229 Coco shake TCD676 Col-Pop TCD932 Congee plus TCD228 Convi-bag TCD193 Copy save TCD189 Cover up TCD204 Cream Cups TCD951 Crepe indulgence TCD213 Cupkiss TCD924 Dachamibi TCD209 Delesyoso sandwich lab TCD231 Demoiselle TCD213 Dough’s and dips TCD214 Dulce donuts TCD584 Dz and prints TCD647 E.R.A. memorabilia TCD723 Eats n' treats TCD738 Ecopy center TCD649 Empirium TCD942 FoodBox TCD919 Fries n’ dips in a box TCD594 Frootie coatie TCD220 Frothy Francho TCD933 Fruit deluxe TCD910 Fruitinies TCD305 Fruit-oh-loca TCD221 Fruitsicles TCD928 Fruits-to-go TCD494 Fruity flotea TCD491 Fruity scramble TCD327 Fruity wraps TCD495 Glamorous lady knight phases of faces TCD187 GPA piggery farm TCD182 Grilled ala pasta TCD225 Got tusok TCD536 Happy toffles TCD475 Harvest fresh TCD620 Healthy Frio TCD487 Healthy fruit pancake TCD493 Iskrambol TCD222 Jack-bag apparel TCD192 Japinoy house TCD736 Jaroman 3-D TCD202 Juicy feeling TCD921 Klenz Merchandizing TCD921 Knight’s bakeshop TCD211
    [Show full text]
  • Starters Table Sides Stews Grills Grill Sides Desserts Wraps Platters
    STARTERS GRILLS TABLE SIDES Houmous Dip v £3.80 All grills available spicy at no extra cost. Naan Bread v £1.80 Smoked Aubergine and Tomato Dip (Mirza Ghasemi) v gf £4.50 MEAT Wild Garlic Yogurt (Mast O Mouseer) v gf £3.50 Caramelised Aubergine & Onion Dip (Kashke Bademjan) v gf £4.50 Minced Lamb Skewer (Koobideh) gf £7.50 Soup of the Day £4.50 Two skewers of minced lamb skewers. Cucumber Yogurt (Mast O Khiar) v gf £3.50 Spicy Chicken Liver (Jigar) gf £4.50 Saffron Chicken Skewer (Joojeh) gf £7.50 Tender grilled chicken marinated in onion, saffron and lemon juice Onion & Pepper Sauce (warm) v £3.50 Spicy Chicken Wings (Baal) gf £4.95 EATING AT KOOKOO Whole Baby Chicken On the Bone gf £8.50 Tomato & Basil Sauce (warm) v £3.50 Falafel v £4.50 Whole baby chicken marinated in onion, saffron and lemon juice. gf At KOOKOO it’s Lamb Fillet Skewer (Chenjeh) gf £9.95 Chicken and Potato Dip (Olvieh) gf £4.50 Large Seasonal Salad v gf £3.00 all about sharing and Tender pieces of lamb fillet freshly grilled. Grilled Halloumi Cheese v gf £4.95 enjoying the experience. Lamb Fillet Steak (Barg) gf £9.95 Marinated Olives v gf £3.00 Having fun while Kookoo Fresh Herbs Frittata v £4.80 Thinly sliced lamb fillet. Recommended medium grilled. TASTING lots of different Healthy persian frittata packed with fresh cilantro and parsley. Lamb Fillet in Pomegranate and Walnut Sauce (Torsh) gf £12.50 Mixed Pickle (Torshi) v gf £3.00 Fresh Herbs with Feta Cheese (Sabzi Paneer) v £4.80 Tender pieces of lamb marinated in pomegranate, dishes that deliver the walnuts and garlic.
    [Show full text]
  • Ice Cream Floats for Grown-Ups
    Ice Cream Floats for Grown-Ups Shop You can’t make a silk purse from a sow’s ear, nor can you make a great float with mediocre ice cream. Grab a pint from your local ice cream parlor or use an artisanal brand of gelato, like Ciao Bella or Talenti. Gear Your basic kitchen gear plus a soda fountain glass or highball glass and a long straw What else Despite its simplicity, the sequence for assembling an ice cream float makes a difference. For more foam, add the ice cream first, then the soda. For less foam, add the soda first, then drop in a scoop of ice cream. Time About 5 minutes ”Too much of anything is bad,” observed Mark Twain (a guy’s writer if ever there was one). “But too much good whiskey is barely enough.” I suspect Twain wasn’t thinking of ice cream floats, but the right booze can turn this soda fountain classic into a dessert suitable for a grown man. Serves 1; can be multiplied as desired Rum and Coke Float The Cuba libre (rum and Coke) is a classic summer thirst quencher. It just got a lot more refreshing served as an ice cream float. 1 scoop vanilla ice cream 1 ounce (2 tablespoons) light rum 8 ounces (1 cup) Coca-Cola Place the ice cream in a tall glass. Pour the rum over it, followed by the Coca-Cola. Insert a long straw and stir a couple of times. Bottoms up. Dark and Stormy Float Fired up on ginger? Try this dessert twist on a cocktail popular with the Newport, Rhode Island, yacht set.
    [Show full text]
  • You and Your Guests Will Go Bananas for This Theme Party! After the Demonstration, Your Friends Can Enjoy Creating Their Own
    You and your guests will go bananas for this theme party! After the demonstration, your friends can enjoy creating their own banana splits! As the hostess, you provide bananas, ice cream and desired toppings. Banana Split Party HOSTESS PREPARATION 1) Have the hostess encourage guests to bring a banana dressed up funny. 2) Have the hostess get ice cream and toppings (strawberries, marshmallows, nuts, M&M’s, butterscotch, caramel, etc.) for banana splits after the demonstration. Suggest using the serving center for the toppings. ACTIVITIES & GAMES 1) Vote on the best-dressed banana. 2) How well do you know your banana? (Give points for correct answers) a) How many calories does a banana have? (85) 10pts. b) Name the Banana name brands. (Chiquita, Dole & Del-Monte) 5pts c) Spell CHIQUITA. 5pts d) Describe the “CHIQUITA” banana seal. 10pts if you say it has “Chiquita” on it. 5pts if you say it is OVAL in shape. 5pts for each correct color BLUE & WHITE 10pts if you say it is YELLOW 15pts if you say it has a picture of the BANANA LADY. 15pts if you say she has FRUIT ON HER HEAD. 10pts for the trademark symbol ™ GAMES NAME GAME: Using the first letter of your first name, describe your banana in one word and introduce yourself. BANANA TIC-TAC-TOE: When the guests start arriving to the party have them use a blank piece of paper and draw a big tic-tac-toe board. In each one of the nine squares, they should fill in anything that they might eat, serve, drink, or make with bananas.
    [Show full text]