DOCSLIB.ORG

RMS-D1-Menu-2-2019.Pdf

Total Page：16

File Type：pdf, Size：1020Kb

Download full-text PDF Read full-text

Load more

Choose Your Flavor Classic Noodles World Famous Macs Penne Rosa s lc v Spicy Chipotle Pesto Cavatappi lc v Wisconsin Mac & Zucchini Truffle Mac lc v 720 · 360 Cal Adobo s+ lc v 750 · 380 Cal Cheese lc v 540 · 270 Cal Penne noodles in spicy tomato 740 · 370 Cal Curly pasta, basil pesto, 980 · 490 Cal Zucchini noodles in our famous cream sauce, mushrooms, Roma Cavatappi noodles in a smoky garlic, mushrooms, tomato, cheese sauce with black truffle, tomato, spinach and parmesan cream and parmesan A classic blend of cheddar and jack adobo sauce, cream, red onion, cheeses, cream and elbow macaroni roasted mushrooms, parmesan TRY WITH PARMESAN-CRUSTED CHICKEN mushrooms, sour cream, lime TRY WITH PORK cheese and toasted breadcrumbs and cilantro TRY WITH MEATBALLS TRY WITH GRILLED CHICKEN Buttered Noodles lc v TRY WITH PORK Pasta Fresca lc v 760 · 380 Cal 880 · 440 Cal Buffalo Mac s lc v lc v BBQ Mac s v Tender wavy egg noodles, butter, Spaghetti Penne with balsamic vinaigrette, 900 · 450 Cal Italian seasonings and parmesan 620 · 310 Cal olive oil and roasted garlic, Wisconsin Mac & Cheese, Frank’s 1050 · 520 Cal TRY WITH MEATBALLS Spaghetti, crushed tomato red onion, tomato, spinach RedHot® Buffalo Wings Sauce, Wisconsin Mac & Cheese marinara and parmesan and parmesan parmesan cheese and green onions with crispy jalapeños and TRY WITH GRILLED CHICKEN tangy barbeque sauce Mushroom Stroganoff lc v TRY WITH MEATBALLS TRY WITH PARMESAN-CRUSTED CHICKEN TRY WITH PORK 810 · 470 Cal Alfredo MontAmore® v Mushroom sherry cream sauce, fresh herbs, cracked pepper roasted 1220 · 610 Cal mushrooms, wavy egg noodles Spaghetti noodles, four-cheese blend and parmesan alfredo, roasted mushrooms, tomato FRANK’S REDHOT is a registered trademark of The French’s Food TRY WITH STEAK and spinach, topped with MontAmore Company LLC and used under license by Noodles & Company cheese and cracked pepper TRY WITH PARMESAN-CRUSTED CHICKEN Zoodles and Other Noodles Asian Noodles Zucchini Pesto lc v Gluten-Free Fusilli Japanese Pan Thai Green 350 · 180 Cal Rosa s lc v Noodles s lc v Curry s+ lc gf v Zucchini noodles with basil pesto 720 · 360 Cal 650 · 330 Cal and garlic, cream, mushrooms, 780 · 390 Cal tomato and parmesan Spicy tomato cream sauce, Caramelized udon noodles in a Sweet coconut green curry sauce, rice mushrooms, tomato, spinach sweet soy sauce, broccoli, carrots, noodles, pineapple, broccoli, red onion, snap TRY WITH PORK and parmesan black sesame seeds and cilantro peas, lime, black sesame seeds and cilantro TRY WITH GRILLED CHICKEN Zucchini Spicy TRY WITH STEAK TRY WITH SHRIMP s lc v Peanut Sauté Pad Thai gf s lc v 470 · 230 Cal Spicy Korean Noodles + Zucchini noodles in a spicy, 1240 · 620 Cal 870 · 440 Cal peanut-flavored sauce with Rice noodle stir-fry with scrambled Ramen noodles tossed with a sweet and spicy broccoli, carrots, snap peas and egg, napa and red cabbage, citrus, Korean-style Gochujang BBQ sauce, napa and cabbage, topped with peanuts, peanuts, green onions and cilantro red cabbage, spinach, topped with cucumber, black sesame and cilantro Add or substitute TRY WITH SHRIMP green onions and cilantro TRY WITH GRILLED CHICKEN Zoodles to any dish TRY WITH STEAK Choose Your Meat or Tofu Meat or Tofu Premium Substitute S Spicy Vegetarian? Allergies? Ask us for our Nutrition Grilled Chicken Oven-Roasted Meatballs Marinated Steak Your Noodles LC Low Calorie and Allergen Guide. 150 Cal 360 Cal 120 Cal Any Noodle available (<500) 230–590 Cal 2,000 calories a day is used for Parmesan-Crusted Seasoned Tofu Sautéed Shrimp GF Gluten-Free Chicken 210 Cal 70 Cal Zucchini Noodles general nutrition advice, but 190 Cal Naturally Raised Pork 30 · 60 Cal V Vegetarian calorie needs vary. Additional 160 Cal Gluten-Free Fusilli Excludes nutrition information available 230 · 450 Cal meat & fish upon request. The Med Salad with Chicken s lc Grilled Chicken Caesar lc 390 · 250 Cal 410 · 260 Cal Signature Salads Grilled chicken, romaine, mixed greens, Grilled chicken, romaine, focaccia tomato, cucumber, red onion, Kalamata croutons, traditional Caesar dressing olives, cavatappi pasta, spicy yogurt and parmesan Flavors dressing and feta Chicken Veracruz Salad s lc Penne Rosa with 650 · 380 Cal Parmesan-Crusted Mixed greens topped with Roma tomato, red Chicken s onion, chili-lime chicken, bacon crumbles from 910 Cal naturally raised pork, fresh-cut corn, tossed with jalapeño ranch dressing and crispy jalapeños, fresh avocados and cilantro The Med Salad with Chicken s lc Make It a Meal Drinks 390 Cal Fountain Drink Add a Side & Reg Drink Sm 0–300 Cal 30–570 Cal Reg 0–450 Cal Pesto Cavatappi with Fresh-Brewed Iced Tea Grilled Chicken Sm 0–120 Cal 900 Cal Reg 0–180 Cal Buffalo Chicken Mac s Shareables Soups 1100 Cal Potstickers Thai Chicken lc gf [6] 380 [3] 220 Cal 370 · 250 Cal Coconut curry chicken soup with onion, cabbage, Cheesy Garlic Bread v red bell pepper, lemongrass, lime, galangal, turmeric, shiitake mushrooms, carrots and shallots Japanese Pan [6] 700 [3] 350 Cal Noodles with Tomato Basil Bisque lc gf v Marinated Steak s Korean BBQ Meatballs s 430 · 290 Cal 780 Cal [10] 870 [5] 430 Cal Rich and zesty tomato soup with cream, sherry, basil and garlic Chicken Noodle lc 360 · 190 Cal Our signature soup with chicken breast, celery, carrots, onion and wavy Kids Menu Sides egg noodles Choose An Entrée Choose Two Sides Choose A Drink Wisconsin Mac & Cheese 270 Cal Wisconsin Mac & Cheese 490 Cal Broccoli 15 Cal Kids Fountain Drink Tossed Green Salad 30 · 110 Cal Grilled Chicken Breast Applesauce 70 Cal 0–180 Cal 80 Cal with Marinara 130 Cal Pineapple 45 Cal Organic Lowfat Milk Caesar Salad 110–150 Cal Buttered Noodles 380 Cal Kids Crispy 130 Cal Tomato Basil Bisque 140 Cal Spaghetti & Meatballs 450 Cal Organic Juice 40 Cal Thai Chicken Soup 120 Cal 1,200 to 1,400 calories a day is used for general nutrition advice for Chicken Noodle Soup 120 Cal children ages 4-8 years, but calorie needs vary. PM-RF-30-NP.0219.
Recommended publications
  • Breakfast Healthy Salad

    Breakfast Healthy Salad

    MIE GORENG AKA FRIED NOODLES 76,543 BREAKFAST Chicken or vegetable fried noodle, poached egg, SALAD pickled vegetables and shrimp cracker POFFERTJES 67,890 CHICKPEAS SALAD 76,543 A dozen small pancakes, served with dusting sugar Enjoy onions, tomatoes and feta cheese combined BUBUR 56,789 with chickpeas and a light dressing NUTELLA PANCAKES (N) 76,543 Our Bubur is served with cakwe / youtiao - Youtiao, A stack of 4 pancakes with is a long goldenbrown deep-fried strip of dough CAESAR SALAD (N) 98,765 a sumptuous amount of Nutella commonly eaten in China and in other East and Baby romaine, parmigiana, sous vide egg, Southeast Asian cuisines. Conventionally, garlic bread, fried caper, parsley, crispy bacon, STUFFED PAPRIKA (V) 87,654 youtiao are lightly salted and grilled chicken and caesar dressing Filled paprika with steamed egg white, made so they can be torn lengthwise in two sautéed mushrooms and tomato. POMELO SALAD (V) 98,765 BANANA NUTELLA WRAP (N) 76,543 Pamelo with grilled chicken, coriander, ANANTARA EGG BENEDICT (P) 123,456 Chocolate-hazelnut spread covers a warm tortilla mint leaft, shallot and jim sauce 2 softly poached eggs, served on a layered rolled around a banana. Pan Fried to perfection sour dough toast with salad,Parma ham and For the sweet tooth amongst us served with a rich truffle hollandaise sauce HEALTHY to make the entire experience mesmerising ANANTARA BREAKFAST 123,456 2 eggs any kind ( Poached, sunny side up, scrambled) QUINOA AVOCADOSALMON 145,678 NASI BABI BALI (P) 67,890 2 slices of bacon, 2 grilled sausages, 2 hash brown, Quinoa, mixed with avocado, cherry tomato, basil Braised Pork Belly, Krupuk Bali, vegetables 2 pieces of sour bread, steak, grilled tomato, and grilled salmon flakes sautéed mushrooms, salad and baked beans EGG WHITE OMELETTE (V) 67,890 CHIRASHI 176,543 Egg white omelet, served with cherry tomatoes and MIE AYAM 67,890 Chirashi, also called chirashizushi (ちらし寿司) is one sautéed mushrooms - very low on cholesterol packed Mie ayam, mi ayam or bakmi ayam is a common of my favourite Japanese meals.
  • Ramen Noodles Ramen Noodles

    Ramen Noodles Ramen Noodles

    RamenRamen a series of simple recipes using canned foods NoodlesNoodles Pork and Beans Servings: 5 Ingredients: • 1 tablespoon olive oil • ½ cup onion, chopped • 1 teaspoon garlic powder • 4 cups water • 1 (15.5-ounce) can great northern beans, rinsed and drained • 2 packets ramen noodle, 1 seasoning packet needed *Pork ramen noodles are suggested for flavor. • 1 (12-ounce) can luncheon meat like Spam, diced • Salt and pepper to taste Directions: 1. In a pot over medium high heat cook onions and garlic in oil until soft, stirring often (approximately 2 minutes). 2. Add water, one seasoning packet, beans, and spam to pot and heat to boiling. 3. Reduce heat, add noodles, and cook until noodles are done (approximately 2 minutes). Add salt or pepper if desired. 4. Let cool slightly before serving. 5. Refrigerate leftovers immediately. Running out of Safety tip: money for food? • Use potholders when Contact your local food stamp office microwaving food to keep or go online to: from burning yourself. dss.mo.gov/fsd/fstamp. Chicken Alfredo with Broccoli Servings: 8 Ingredients: • 5 packages ramen noodles, without seasoning packages • 1 (10.75-ounce) can fat-free cream of mushroom soup, condensed • 1 (10.75-ounce) can reduced fat cheddar broccoli soup, condensed • 1 cup nonfat milk • 1 (10-ounce) can chunked chicken, drained • Salt and pepper to taste Directions: 1. Cook ramen noodles as directed by package without seasoning packets. Drain and set aside. 2. Mix remaining ingredients in a microwave-safe dish and heat until hot. 3. Stir ramen noodles into soup mixture and serve hot.
  • China in 50 Dishes

    China in 50 Dishes

    C H I N A I N 5 0 D I S H E S CHINA IN 50 DISHES Brought to you by CHINA IN 50 DISHES A 5,000 year-old food culture To declare a love of ‘Chinese food’ is a bit like remarking Chinese food Imported spices are generously used in the western areas you enjoy European cuisine. What does the latter mean? It experts have of Xinjiang and Gansu that sit on China’s ancient trade encompasses the pickle and rye diet of Scandinavia, the identified four routes with Europe, while yak fat and iron-rich offal are sauce-driven indulgences of French cuisine, the pastas of main schools of favoured by the nomadic farmers facing harsh climes on Italy, the pork heavy dishes of Bavaria as well as Irish stew Chinese cooking the Tibetan plains. and Spanish paella. Chinese cuisine is every bit as diverse termed the Four For a more handy simplification, Chinese food experts as the list above. “Great” Cuisines have identified four main schools of Chinese cooking of China – China, with its 1.4 billion people, has a topography as termed the Four “Great” Cuisines of China. They are Shandong, varied as the entire European continent and a comparable delineated by geographical location and comprise Sichuan, Jiangsu geographical scale. Its provinces and other administrative and Cantonese Shandong cuisine or lu cai , to represent northern cooking areas (together totalling more than 30) rival the European styles; Sichuan cuisine or chuan cai for the western Union’s membership in numerical terms. regions; Huaiyang cuisine to represent China’s eastern China’s current ‘continental’ scale was slowly pieced coast; and Cantonese cuisine or yue cai to represent the together through more than 5,000 years of feudal culinary traditions of the south.
  • 12 Recipes That Will Change the Way You Cook Make Bold, Fresh Food the Milk Street Way

    12 Recipes That Will Change the Way You Cook Make Bold, Fresh Food the Milk Street Way

    12 Recipes that Will Change the Way You Cook Make bold, fresh food the Milk Street way CHRISTOPHER KIMBALL’S ◆ THE NEW HOME COOKING SPECIAL EDITION ◆ ◆ Special Edition Christopher Kimball’s MILK STREET Magazine The New Home Cooking ◆ RECIPE INDEX No-Sear Lamb or Beef and Chickpea Stew Page 2 Fluffy Olive Oil Scrambled Eggs Page 4 Chinese Chili and Scallion Noodles Page 5 Chinese White-Cooked Chicken Page 6 Cacio e Pepe, Gricia and Carbonara Page 8 Pinchos Morunos Page 12 Roasted Cauliflower With Tahini Page 13 Charred Brussels Sprouts Page 14 Red Lentil Soup with Spinach Page 15 Tahini Swirl Brownies Page 16 Israeli Hummus Page 17 Stovetop Chocolate Cake Page 21 Front Cover Photo: Joyelle West; Styling: Christine Tobin Back Cover Photo: Noam Moskowitz Christopher Kimball’s Milk Street in downtown Boston—at 177 Milk Street—is home how we cook by searching the world for bold, simple recipes and techniques that to our editorial offices and cooking school. It is also where we recordChristopher are adapted and tested for home cooks everywhere. For more information, go to Kimball’s Milk Street television and radio shows. Milk Street is devoted to changing 177MilkStreet.com. 12 Recipes That Will Change the Way You Cook [ EDITOR’S NOTE] C hristopher K imball One for Life, One for Love, President and Founder One for Death Christopher Kimball Media Director and Co-Founder Melissa Baldino Editorial Director - J.M. Hirsch recently dined at Sichuan peppercorns and the Food Editor - Matthew Card Art Director - Jennifer Baldino Cox la Grenouille in spicy white pepper so popular Managing Editor - Jenn Ladd Books & Special Editions Editor - Michelle Locke New York—the last of in Asian cooking.
  • Soups & Stews Cookbook

    Soups & Stews Cookbook

    SOUPS & STEWS COOKBOOK *RECIPE LIST ONLY* ©Food Fare https://deborahotoole.com/FoodFare/ Please Note: This free document includes only a listing of all recipes contained in the Soups & Stews Cookbook. SOUPS & STEWS COOKBOOK RECIPE LIST Food Fare COMPLETE RECIPE INDEX Aash Rechte (Iranian Winter Noodle Soup) Adas Bsbaanegh (Lebanese Lentil & Spinach Soup) Albondigas (Mexican Meatball Soup) Almond Soup Artichoke & Mussel Bisque Artichoke Soup Artsoppa (Swedish Yellow Pea Soup) Avgolemono (Greek Egg-Lemon Soup) Bapalo (Omani Fish Soup) Bean & Bacon Soup Bizar a'Shuwa (Omani Spice Mix for Shurba) Blabarssoppa (Swedish Blueberry Soup) Broccoli & Mushroom Chowder Butternut-Squash Soup Cawl (Welsh Soup) Cawl Bara Lawr (Welsh Laver Soup) Cawl Mamgu (Welsh Leek Soup) Chicken & Vegetable Pasta Soup Chicken Broth Chicken Soup Chicken Soup with Kreplach (Jewish Chicken Soup with Dumplings) Chorba bil Matisha (Algerian Tomato Soup) Chrzan (Polish Beef & Horseradish Soup) Clam Chowder with Toasted Oyster Crackers Coffee Soup (Basque Sopa Kafea) Corn Chowder Cream of Celery Soup Cream of Fiddlehead Soup (Canada) Cream of Tomato Soup Creamy Asparagus Soup Creamy Cauliflower Soup Czerwony Barszcz (Polish Beet Soup; Borsch) Dashi (Japanese Kelp Stock) Dumpling Mushroom Soup Fah-Fah (Soupe Djiboutienne) Fasolada (Greek Bean Soup) Fisk och Paprikasoppa (Swedish Fish & Bell Pepper Soup) Frijoles en Charra (Mexican Bean Soup) Garlic-Potato Soup (Vegetarian) Garlic Soup Gazpacho (Spanish Cold Tomato & Vegetable Soup) 2 SOUPS & STEWS COOKBOOK RECIPE LIST Food
  • To Start Soup Du Jour $12 Lobster Bisque $17 Smooth

    To Start Soup Du Jour $12 Lobster Bisque $17 Smooth

    TO START SOUP DU JOUR $12 FRESHLY MADE EACH DAY. SEE TODAYS LISTING. LOBSTER BISQUE $17 THE SUGAR MILL SIGNATURE SOUP SMOOTH PATE DE FOIE DE VOLAILLE $17 Made with Madeira wine and brandy facon Marie. Onion confit, toast and sea salt butter. MUSHROOM PUDDING D'ARLES $17 WITH SURPRISE DE FOIE GRAS BAKED CREAM OF SPINACH MONTE CARLO $17 WITH ITALIAN CHEESE, CRAB SUMI AND A FRESH HENS EGG. TOPPED WITH LUMPFISH CAVIAR. SERVED IN THE PAN. THAI SATE OF CHICKEN $15 TENDER CHICKEN BREAST ON SKEWERS WITH A LIGHTLY SPICY PEANUT SAUCE TORTOLA CONCH FRITTERS $15 SERVED WITH MANGO SALSA , CHUTNEY AND DIP. COCKTAIL DE CREVETTES $15 PEELED SAUCED SHRIMP IN A CUCUMBER GIRDLE WITH SALAD LEAVES AND LUMPFISH CAVIAR BURATTA $17 (V) A HANDCRAFTED BALL OF MOZZERELLA CHEESE FILLED WITH A CREAMY MIXTURE OF SOFT ITALIAN CHEESES. SERVED WITH ROSEMARY TOMATOES AND DICED SPRING ONIONS BRUSCETTA $12 (V) WITH TOMATOES, SMOKED CHEESE AND ONION CONFIT WARM GOATS CHEESE $12 (V) SERVED WITH THE SUGAR MILL SALAD CESAR SALAD $12 (V) WITH PARMESAN SHAVINGS AND FRESH CROUTONS WITH CHICKED OR SHRIMP PLUS $5 15% WILL BE ADDED TO ALL BILLS. THIS IS ENTIRELY DISTRIBUTED TO ALL OUR STAFF ENTREES FISH AND SEAFOOD THE SUGAR MILL ROYAL RISOTTO OUR SIGNATURE DISH OF FRESHLY MADE CREAMY RISOTTO WITH MEDALLION OF LOCAL LOBSTER, CONC, SCALLOPS, LOCAL WHITE FISH AND SHRIMP. SERVED WITH A POT OF LOBSTER BISQUE AND A SELCTION OF SAUCES, CHUTNEYS, BREADS AND BISCUITS. FOR TWO PERSONS MINIMUM $59 PER PERSON **** FRESH FROM THE SEAS OF THE BVI LOBSTER OUR FRESH LOBSTER IS COOKED USING OUR SECRET PROCESS TO PRESERVE MOISTURE AND FLAVOUR NATURAL, WITH BUTTER SAUCE OR THERMIDOR.
  • CHEZ FRANÇOIS Restaurant Volume 25 Issue 1

    CHEZ FRANÇOIS Restaurant Volume 25 Issue 1

    Spring 2012 CHEZ FRANÇOIS Restaurant Volume 25 Issue 1 555 Main Street, Vermilion, Ohio 44089 • www.Chezfrancois.com • A publication for friends and guests of Chez François. Dear Friend of Chez François, Thank you for your patronage this past year. We feel blessed to have you as our guest and we look forward to continued success this coming year. Fair, fair...what is all this talk about fairness? Few things are ever truly fair. It seems those who complain about fairness are the ones that don’t really do anything. They never learn that you have to work hard in life, yet feel entitled to many rights they never earned.When in fact, the only right they have in America is the right of Life, Liberty and the pursuit of Happiness. From early childhood we were taught that if you believe in an idea and work hard to execute and have faith in that idea, then you will be successful. It is easy to have an idea, but quite another to commit the time and effort on a daily basis. Inevitably, there will be negative influences along the way and those who will try to criticize, but diligence and persistence guide one through these times. Criticism is fine, as long as it’s constructive and one learns and improves from it, which is what we’ve done for the past 25 years...always striving for improvement in the pursuit of excellence. So if others are more successful than we are, bear in mind it is likely the result of a great deal of time and devotion towards a solid concept and often of great sacrifice too.
  • What Is Bisque?

    What Is Bisque?

    What is Bisque? Bisque is a thick, flavorful soup whose ingredients have been puréed to a flawlessly creamy consistency. The term technically denotes a shellfish-based soup, in which the broth and meat of lobster, crab, shrimp, or crayfish are sautéed along with onions, carrots, celery and spices, then thickened with rice, cream, or a roux. An American take on bisque adds a little heat with the addition of cayenne or ground red pepper. In recent years, bisque is often used to describe any cream soup, whether shellfish is present or not. Though inaccurate, the practice has become entrenched, probably because Celery Bisque on a menu sells more bowls of soup than Cream of Celery does. Another contemporary trend is to reserve some of the main ingredients and stir them in after the rest of the soup has been puréed. This History of Bisque “Bisque” was a term originally used for soups made with game birds. It fell into disuse, and was resurrected many years later. The first mention of bisque as a shellfish soup dates back to 17th century. Bisque was not initially a fancy soup but contained finely crushed shells of whatever seafood was used, leading food historians to suggest that it was an angler’s dish, designed to get the most flavor out of ingredients at hand. Some say the name pays homage to the Bay of Biscay, the enormous, shellfish-rich sweep of water bordered by the eastern coast of France and the northern coast of Spain. While this theory conjures up picturesque coastlines and the cry of gulls, it probably is not true.
  • KC Refrigerated Product List 10.1.19.Indd

    KC Refrigerated Product List 10.1.19.Indd

    Created 3.11.09 One Color White REFRIGERATEDWhite: 0C 0M 0Y 0K COLLECTION Albondigas (Mexican Meatball Soup) Black Bean Soup Butternut Squash & Apple Soup 700856 700820 VN VG DF GF 700056 GF Savory meatballs, white rice and vibrant Slow-cooked black beans, red peppers, A blend of puréed butternut squash, onions tomatoes in a handcrafted chicken stock roasted sweet corn and diced green chilies and handcrafted stock with caramelized infused with traditional Mexican aromatics in a purée of vine-ripened tomatoes with a Granny Smith apples and a pinch of fresh and a touch of fresh lime juice. splash of fresh-squeezed orange juice. nutmeg. Angus Steak Chili with Beans Black Lentil & Roasted Garlic Dahl* Caribbean Jerk Chicken Soup 700095 DF GF 701762 VG GF 700708 DF GF Tender strips of seared Angus beef, green Black beluga lentils, sautéed onions, roasted Tender chicken, sweet potatoes, carrots peppers and red beans in slow-simmered garlic and ginger slow-simmered in a rich and tomatoes in a handcrafted chicken tomatoes with Southwestern spices. tomato broth, infused with warming spices, stock with white rice, red beans, traditional finished with butter and heavy cream. jerk seasoning and a hint of molasses. Beef Barley & Vegetable Soup Broccoli Cheddar Soup Carrot Ginger Soup 700023 700063 VG GF 700071 VN VG DF GF Seared strips of lean beef and pearl barley Delicately puréed broccoli and sautéed Sweet carrots puréed with fresh-squeezed with red peppers, mushrooms, peas, onions in a rich blend of extra sharp orange juice, hand-peeled ginger and tomatoes and green beans in a rich cheddar cheese and light cream with a sautéed onions with a touch of toasted beef stock.
  • Pisco Y Nazca Doral Lunch Menu

    Pisco Y Nazca Doral Lunch Menu

    ... ... ··············································································· ·:··.. .·•. ..... .. ···· : . ·.·. P I S C O v N A Z C A · ..· CEVICHE GASTROBAR miami spice ° 28 LUNCH FIRST select 1 CAUSA CROCANTE panko shrimp, whipped potato, rocoto aioli CEVICHE CREMOSO fsh, shrimp, creamy leche de tigre, sweet potato, ají limo TOSTONES pulled pork, avocado, salsa criolla, ají amarillo mojo PAPAS A LA HUANCAINA Idaho potatoes, huancaina sauce, boiled egg, botija olives served cold EMPANADAS DE AJí de gallina chicken stew, rocoto pepper aioli, ají amarillo SECOND select 1 ANTICUCHO DE POLLO platter grilled chicken skewers, anticuchera sauce, arroz con choclo, side salad POLLO SALTADO wok-seared chicken, soy and oyster sauce, onions, tomato wedges, arroz con choclo, fries RESACA burger 8 oz. ground beef, rocoto aioli, queso fresco, sweet plantains, ají panca jam, shoestring potatoes, served on a Kaiser roll add fried egg 1.5 TALLARín SALTADO chicken stir-fry, soy and oyster sauce, onions, tomato, ginger, linguini CHICHARRÓN DE PESCADO fried fsh, spicy Asian sauce, arroz chaufa blanco CHAUFA DE MARISCOS shrimp, calamari, chifa fried rice DESSERTS select 1 FLAN ‘crema volteada’ Peruvian style fan, grilled pineapple, quinoa tuile Alfajores 6 Traditional Peruvian cookies flled with dulce de leche SUSPIRO .. dulce de leche custard, meringue, passion fruit glaze . .. .. .. ~ . ·.... ..... ................................................................................. traditional inspired dishes ' spicy ..... .. ... Items subject to
  • 30 Days of Quick and Easy Recipes

    30 Days of Quick and Easy Recipes

    30 Days of Quick and Easy Recipes 30 Days of Quick and Easy Recipes To Get You Out of Your Recipe Rut By Christina Hitchcock This book is dedicated to my wonderful husband and son who have supported me through this food-crazed journey that I’m on and who continue to be my faithful taste-testers. Christina is the publisher of www.ItIsAKeeper.com © 2017 www.itisakeeper.com Page 2! 30 Days of Quick and Easy Recipes Copyright © 2017 by Christina Hitchcock. All rights reserved. This publication may not be reproduced, stored or transmitted in whole or in part, in any form or by any means, electronic, mechanical or otherwise, without prior written consent from the publisher and author. Brief quotations may be included in a review of this publication. If in PDF form, this publication may be stored on your computer. One copy of this book may be printed for your own personal use. Disclaimer The information in this book is based on the author’s opinion, knowledge and experience. The publisher and author will not be held liable for the use or misuse of information contained herein. Disclosure This book contains affiliate links. If you click through an affiliate link to a third-party website and make a purchase, the author will receive a small commission. © 2017 www.itisakeeper.com Page 3! 30 Days of Quick and Easy Recipes About Christina 6 INTRODUCTION: Confessions of an Overwhelmed Mother 8 CHAPTER 1: The Tools I Use 10 CHAPTER 2: Quick Cooking Strategies 14 CHAPTER 3: 30 Days of Quick & Easy Recipes 19 BROWN SUGAR GARLIC CHICKEN 20 CRISPY OVEN FRIED
  • Carbohydrate Counting List

    Carbohydrate Counting List

    Tr45 Carbohydrate Counting Food List Carbohydrate content of commonly eaten foods TYPE OF FOOD WEIGHT PORTION CARBOHYDRATES OF FOOD* (g) RICE & NOODLES# Rice (White) 200 g 1 rice bowl (~12 heaped dsp) ~60 Rice (Brown) 200 g 1 rice bowl ~60 Rice porridge 260 g 1 rice bowl ~30 Rice noodles 200 g 1 rice bowl ~45 Pasta / egg noodles 200 g 1 rice bowl ~60 #cooked BREADS, BISCUITS, CEREALS Bread – white/wholemeal 30 g 1 slice ~10-15 Hamburger bun 30 g ½ medium ~15 Plain hotdog roll 30 g ½ roll ~15 Chapati 60 g 1 piece ~30 Cream crackers 15 g 3 piece ~15 Marie biscuits 21 g 3 piece ~15 Digestive biscuits (plain) 20 g 1 piece ~10 Cookies (e.g. Julie’s peanut butter cookies) 15 g 2 piece ~15 Oats (dry, instant) 22 g 3 heaped dsp ~15 Oats (dry, rolled) 23 g 2 heaped dsp ~15 Cornflakes 28 g 1 cup ~25 Bran flakes 20 g ½ cup ~15 STARCHY VEGETABLES Baked beans 75 g ⅓ cup ~15 Potato (cooked) 90 g 1 size of large egg ~15 Sweet potato / yam 60 g ½ medium ~15 Corn on the cob 75 g ½ medium ~15 Corn kernels (fresh / frozen / canned) 75 g 4 dsp ~15 Green peas 105 g ½ cup ~15 LEGUMES Chickpeas 75 g ½ cup (3 heaped dsp) ~15 Lentils (e.g. Dhal) 75 g ½ cup (3 heaped dsp) ~15 Beans – green / red / black / mung 75 g ½ cup (3 heaped dsp) ~15 MILK AND ALTERNATIVES Liquid milk (non-flavoured) 250ml 1cup ~12-15 Flavoured milk 125ml ½ cup Powdered milk 6 heaped tsp Evaporated milk 125ml ½ cup Soymilk (regular) 200ml ¾ cup Soymilk (reduced sugar) 250ml 1 cup Unsweetened yoghurt 125ml ½ cup Sweetened/fruit yoghurt 100g ⅓ cup TYPE OF FOOD WEIGHT PORTION CARBOHYDRATES OF