SAUCES MOZZARELLA PLANKS Create Your Own Sauce Combinations! Seasoned Breadcrumbs, Golden Fried, Marinara Sauce

Total Page:16

File Type:pdf, Size:1020Kb

SAUCES MOZZARELLA PLANKS Create Your Own Sauce Combinations! Seasoned Breadcrumbs, Golden Fried, Marinara Sauce HOME OF THE ORIGINAL ZINGERS® SHAREABLES FRIED CALAMARI A Miller’s Ale House original for 30 years: our fresh, never frozen, Hand-breaded tender rings, sweet Thai chili sauce, lemon wedge. 860 cal | 9.99 buttermilk-drenched, hand-breaded,boneless chicken tenders. WARM BAVARIAN PRETZEL ZINGERS® Beer-cheese sauce, English pub mustard. 490 cal | 8.99 & WING SAUCES MOZZARELLA PLANKS Create your own sauce combinations! Seasoned breadcrumbs, golden fried, marinara sauce. 1040 cal | 8.29 ZINGERS MOUNTAIN MELT® Calories reflect 1 fl. oz. portion ® Zingers , Monterey Jack and cheddar cheeses, Mild 80 cal applewood-smoked bacon and scallions on a Garlic 140 cal SALADS mountain of seasoned fries. 1990 cal | 13.29 Honey BBQ 70 cal Teriyaki 45 cal CAESAR SALAD ® Shredded Parmesan, croutons, crisp romaine, Caesar dressing. 280 cal | 5.99 ZINGERS Honey Mustard 130 cal Celery sticks. 750 cal | 10.79 Medium 120 cal With grilled chicken breast 400 cal | 10.99 Caribbean Jerk 40 cal With grilled salmon 890 cal | 14.95 FRESH CHICKEN WINGS Hot Garlic 60 cal With grilled mahi 480 cal | 15.95 Celery sticks. Sweet Thai Chili 70 cal 10 Wings 11.99 | 20 Wings 19.99 Sriracha BBQ 35 cal BURGERS AND SANDWICHES 530 cal 1050 cal Hot 0 cal Korean BBQ 70 cal All Zingers® and Wings served with your choice of sauce Served with crisp seasoned French fries | 450 cal and Ranch (180 cal) or Blue Cheese dressing (140 cal) Mango Habanero 50 cal * Mt. St. Helens 10 cal CLASSIC CHEESEBURGER 5 Pepper Fire® 15 cal Half-pound, 100% ground beef sirloin, hand-formed patty, seasoned, grilled to order, melted white American cheese, green leaf lettuce, beefsteak tomato, dill pickle on a toasted black and white sesame seed bun. 880 cal | 8.99 ENTREES BACON CHEESEBURGER* Half-pound, 100% ground beef sirloin, hand-formed patty, seasoned, grilled to order, melted white BARBEQUE BABY BACK RIBS American cheese, peppered bacon, green leaf lettuce, beefsteak tomato, dill pickle on a toasted Slow roasted, tender to the bone, basted in sweet and tangy bbq sauce; coleslaw. black and white sesame seed bun. 970 cal | 10.49 1/2 Rack 690 cal add choice of side | 12.49 GRILLED CHICKEN BLT Full Rack 1320 cal add choice of side | 18.99 Grilled chicken breast, peppered bacon, melted Monterey Jack and cheddar cheeses, leaf lettuce, PORK OSSO BUCO beefsteak tomato, Cajun ranch, toasted black and white sesame seed bun. 670 cal | 9.99 Marinated, slow-cooked shank, mashed potatoes, rich brown gravy. 1030 cal MAHI-MAHI SANDWICH Add garlic broccoli | 15.99 Grilled mahi, green leaf lettuce, beefsteak tomato, tartar sauce, toasted black and white sesame CENTER CUT SIRLOIN* seed bun. 600 cal | 11.99 8-ounce choice cut. 300 cal add sides| 14.99 BIG RED® RIBEYE* Crispy buttermilk-marinated boneless chicken breast tossed in hot sauce, Monterey Jack and 12-ounce USDA choice cut. 760 cal add sides| 19.99 cheddar cheeses, toasted black and white sesame seed bun. 770 cal | 10.29 ATLANTIC SALMON* PHILLY CHEESE STEAK 8-ounce filet, grilled, coleslaw, tartar sauce, lemon wedge. 760 cal add choice of side| 14.99 Grilled, sliced beef, sautéed onions, melted white American cheese, hoagie roll. 770 cal | 10.29 MAHI-MAHI Sautéed mushrooms and peppers add 70 cal | 99¢ 8-ounce filet, grilled, coleslaw, tartar sauce, lemon wedge. 450 cal add choice of side | 15.99 CHICKEN PHILLY 35 FRIED SHRIMP Grilled, sliced chicken, sautéed onions, melted white American cheese, hoagie roll. 750 cal | 9.99 Golden brown shrimp, coleslaw, cocktail sauce, lemon wedge. 960 cal add choice of side | 12.99 Sautéed mushrooms and peppers add 70 cal | 99¢ SIDES KIDS’ MEALS FRENCH FRIES 450 cal GARLIC BROCCOLI 60 cal Served with choice of side, kids drink and kids dessert. MASHED POTATOES 150 cal KID’S MAC ‘N’CHEESE 300 cal | 5.49 480 cal | 5.49 BEVERAGES KID’S ZINGERS NOW OFFERING Beer, Wine & White Claw® TO GO! DESSERTS PROUDLY SERVING Free Refills on Fountain Drinks, Lemonade, Iced Tea and Coffee. CAPT. JACK’S BURIED TREASURE® PINT Triple-layered vanilla ice cream, Oreo®cookie crust, Heath Bar® crunch crumble, caramel and fudge sauce. 274 cal (per serving, serves 4) | 6.99 340 cal 0 cal 0 cal 310 cal 320 cal 320 cal 190 cal 340 cal 0-90 cal 0-5 cal GHIRARDELLI® CHOCOLATE BROWNIE SUNDAE Served warm with vanilla ice cream, hot fudge sauce. 2710 cal | 5.99 0 cal 0 cal House Favorites Vegetarian *2,000 calories a day is used for general nutrition advice, but calorie needs vary. Additional nutrition information is available upon request. Consuming raw or undercooked animal foods may increase your risk of contracting a foodborne illness, especially if you have certain medical conditions. Consumers with increased risk of illness should not consume beef products cooked less than WELL DONE. If you are unsure of your risk, consult your physician. Items are cooked to order. Before placing your order, please inform your server if a person in your party has a food allergy. MAH_FLGA_NFD_0420 ©Miller’s Ale House, Inc. 2020.
Recommended publications
  • Heinz® Tartar Sauce Print
    Heinz® Tartar Sauce Print A zesty salad dressing - based sauce with pieces of pickle relish throughout the sauce. Variety Package Size 78000707 Heinz® Tartar Sauce 200 ct Pack/Size: 200 - 12 g cups Case Net Wt: 5.292 lbs. Case Gross Wt: 6 lbs. Case Cube: 0.27 Case Size: 9.625" x 8" x 6.063" Cases/Pallet: 225 Cases/Layer: 25 Layers/Pallet: 9 78000704 Heinz® Tartar Sauce 500 ct Ingredients soybean oil, sweet relish (pickles [cucumbers, salt, calcium chloride], sugar, distilled white vinegar, xanthan gum, alum, natural flavors, spice), water, distilled white vinegar, high fructose corn syrup, egg yolks, salt, modified corn starch, mustard flour, lemon juice concentrate, xanthan gum, onion powder, titanium dioxide, spice, calcium disodium edta added to protect flavor. Allergens: Eggs, Mustard (priority allergen in Canada) Shelf Life: 240 days Click to Enlarge P.O. Box 57 Pittsburgh, PA 15230-0057 412-237-5700 PRODUCT SPECIFICATION SHEET PRODUCT: HEINZ TARTAR SAUCE VARIETY NUMBER: 531600 -- 78000707 FORMULATION: 4551537 CHATSWORTH: 5194726 JACKSONVILLE: 5194730 MASON: 5202456 PACKAGE SIZE: 200-12g (.42oz) cups NET CONTENTS: 12g (.42oz) PRODUCT DESCRIPTION: A zesty salad dressing - based sauce with pieces of pickle relish throughout the sauce. Use as a sandwich sauce or with chicken, fish and other seafood. MANUFACTURING LOCATION: Chatsworth, CA; Jacksonville, FL; Mason, OH ANALYTICAL DATA: Acid: 0.85-1.25% Salt: 1.80-2.10% pH: 2.80-3.20 Bostwick (30sec @ 68-72°F): 2.0-5.0cm (average leading edge and side wall) MICROBIOLOGICAL DATA: Product
    [Show full text]
  • Sauces & Rubs Desserts
    Wings Things & choose your size and up to 2 flavors! (Excluding 5 WINGS) Fresh, 100% All-Natural Chicken. Cooked to order. Each comes with celery and your choice of Ranch or Bleu Cheese dressing. VISIT jumbo bone- in wings** HURRICANEWINGS.COM TO ACCESS 5 wings 8.99 10 wings 13.99 15 wings 18.99 20 wings 23.99 EXCLUSIVE MEMBER BENEFITS (780-1180 Cal.) (1300-2040 Cal.) (1955-3060 Cal.) (2475-3920 Cal.) boneless wings NEW! 5 wings 6.99 10 wings 11.99 15 wings 16.99 20 wings 22.99 (535-935 Cal.) (800-1545 Cal.) (1210-2320 Cal.) (1480-2930 Cal.) *THIS MENU ITEM IS COOKED TO ORDER. IT REQUIRES AT LEAST 12 MINUTES. Chicken tenders 4 tenders (500-785 Cal.) 7.99 Fresh, buttermilk soaked, hand-breaded 6 tenders (760-1040 Cal.) 9.99 chicken tenders with your choice of two dipping sauces. 8 tenders (1020-1295 Cal.) 11.99 add natural- cut fries & Classic Coleslaw for (240-920 Cal.) 2.99 Restrictions apply. Please visit the website for complete details and ways to unlock further rewards. sauces & rubs wine selections add your favorite sauce or Rub to any item barefoot wines (90-635 Cal.) 6 Oz glass 9 oz glass bottle Classic buffalo signature ridiculously hot Chardonnay, Pinot Grigio, Pink Moscato, Sangria and 5.99 7.99 17.99 roasted garlic inferno extra hot Cabernet Sauvignon hot Only for serious heat connoisseurs! medium premium (144-635 Cal.) 6 Oz glass 9 oz glass bottle dynamite buffalo bleu ECCO DOMANI - Pinot Grigio, PROPHECY - Pinot Noir, 7.99 9.99 27.99 Bring on the heat! With a hint of honey mustard.
    [Show full text]
  • CID Hot Sauce.Pdf
    METRIC A-A-20097F November 10, 2010 SUPERSEDING A-A-20097E December 28, 2005 COMMERCIAL ITEM DESCRIPTION HOT SAUCE The U.S. Department of Agriculture (USDA) has authorized the use of this Commercial Item Description (CID). 1. SCOPE. This CID covers hot sauce packed in commercially acceptable containers, suitable for use by Federal, State, local governments, and other interested parties; and as a component of operational rations. 2. PURCHASER NOTES. 2.1 Purchasers shall specify the following: - Type(s) of hot sauce required (Sec. 3). - When analytical requirements are different than specified (Sec. 6.1). - When analytical requirements need to be verified (Sec. 6.2). - Manufacturer’s/distributor’s certification (Sec. 9.3) or USDA certification (Sec. 9.4). 2.2 Purchasers may specify the following: - Food Defense System Survey (Sec. 9.1 with 9.2.1) or (Sec. 9.1 with 9.2.2). - Manufacturer’s quality assurance (Sec. 9.2 with 9.2.1) or (Sec. 9.2 with 9.2.2). - Packaging requirements other than commercial (Sec. 10). 3. CLASSIFICATION. The hot sauce shall conform to the following list which shall be specified in the solicitation, contract, or purchase order. Types. Type I - Hot Type II - Extra hot 4x Type III - Green Type IV - Chipotle Type V - Habanero AMSC N/A FSC 8950 A-A-20097F Type VI - Garlic Type VII - Chili and lime Type VIII - Sweet and spicy Type IX - Other 4. MANUFACTURER’S/DISTRIBUTOR’S NOTES. Manufacturer’s/distributor’s products shall meet the requirements of the: - Salient characteristics (Sec. 5). - Analytical requirements: as specified by the purchaser (Sec.
    [Show full text]
  • Appetizers Salads
    APPETIZERS CRAB CAKES CAJUN CATFISH BITES pan-seared with tomato cream sauce and bacon preserves. $12 creole breading. Served with tartar sauce. $9 SEARED SCALLOPS HUSHPUPPIES with red pepper puree, pork belly, deep-fried southern deliciousness and pineapple chutney. $14 served with honey butter. $6 SEAFOOD NACHOS AHI TUNA tortilla chips topped with jalapeño queso, sautéed thin-sliced seared ahi tuna with a balsamic shrimp, crab meat, and pico de gallo. $12 glaze and scallions. Served with wasabi and ponzu sauce. $13 SHRIMP DIP blend of house made sour cream, cheddar CHICKEN TENDERS cheese, shrimp, and spices. Served cold hand breaded or char-grilled tenders with club crackers. $8 served with honey mustard. $8 SHRIMP COCKTAIL MARTINI CHICKEN WINGS large shrimp with cocktail sauce. $9 8 jumbo wings tossed in your choice of sauce. (Spicy, Mild, Bourbon BBQ, Teriyaki Glaze, Lemon Pepper Dry Rub) Served with celery and blue cheese or ranch. $10 SALADS House Made Dressings: Ranch, Blue Cheese, 1000 Island, Ginger Wasabi Vinaigrette, Italian, Caesar, Oil and Vinegar HOUSE SALAD SHRIMP SALAD CAESAR SALAD mixed greens with diced tomatoes, a generous portion of shrimp salad romaine lettuce mixed with red onions, shredded cheddar jack on a bed of mixed greens with caesar dressing, croutons, and cheese, and cucumbers. $8 tomatoes, cucumbers, and egg. parmesan cheese. $8 Served with club crackers. $9 Add fried oysters, shrimp, salmon or chicken to any house or caesar salad for $5. SESAME TUNA SALAD BLACKENED SHRIMP WEDGE SALAD skewers of blackened shrimp served with 1/4 head of served on a large house salad with ginger wasabi iceberg lettuce, bacon, red onion, and tomatoes.
    [Show full text]
  • • Boards • • Start • • Soups & Salads • • Between Bread
    • BOARDS • • BETWEEN BREAD • CHEESE THE WALDORF afinee bleu, aged gruyere, 4 year cheddar, chicken salad, celery, candied walnuts, dark cherries, spanish almonds, honeycomb 12 sliced grapes, mayonnaise, fresh tarragon, everything croissant, green apple, fries 15 CHARCUTERIE sopressata, prosciutto, truffle ham, chorizo, VANTAGE BURGER parmesan, smoked almonds 14 cajun spiced half-pound prime beef patty, bacon onion jam, afinee bleu jalapeño aioli, applewood smoked bacon, fries 17 MEDITERRANEAN roasted garlic hummus, kalamata olive tapenade, sundried THE GROUPER RUEBEN tomato pesto, warm pita, crostini, olive oil, garlic bulb 12 pastrami seasoned local black grouper, swiss cheese saurkraut, 1000 island dressing, grilled rye, fries 22 BIG BOARD a combination of our three boards 29 • START • PIMENTO CHEESE & PORK RINDS house spice, homemade southern cheese spread 12 • ENTRÉES • SHRIMP COCKTAIL ROASTED HALF CHICKEN lemongrass infused jumbo shrimp, bloody mary cocktail 14 Italian seasoned, garlic, sea salt, lemon thyme jus, charred carrots, roasted shallots, whipped potatoes 24 FRESH SHUCKED OYSTERS west coast & east coast, half shell raw, GROUPER PICCATA watermelon granita, mignonette 16 local grouper, lemon butter, caper panko crust, garlic, cream, white wine, rice pilaf, broccolini 32 SHELLFISH PLATTER oysters, shrimp cocktail, SHRIMP & GRITS chilled Maine lobster tail, accoutrements 34 spiced royal red shrimp, stone ground grits, NEW ORLEANS OYSTERS creole butter, andouille sausage, roasted corn, garlic, butter, parsley, parmesan crumble,
    [Show full text]
  • Good Evening Open 8:30 Am - 11:00 Pm
    MARINE CUISINE GOOD EVENING OPEN 8:30 AM - 11:00 PM STARTERS Fish & Seafood Salads Focaccia - 44 Fish Kebabs - 76 Israeli salad - 42/55 And three variable appetizers On eggplant steak, goat yogurt and spicy Finely chopped salad with seven types of Artichoke alla Romana - 44 tomato salsa vegetables served with tahini Grill Roasted, with Tzatziki and Sumac “Chraime” in a pan - 88 Iceberg lettuce and beetroot salad - 54 "Baladi" Eggplant - 44 A traditional spicy fish and vegetable casserole green beans, walnuts, onion and Sainte-Maure Grilled eggplant served on Labaneh, hyssop, with Mullet fillet, green beans, pickled lemons de Touraine cheese and hot green pepper herbs and roasted tomatoes Hummus pancakes - 54 Crispy Cauliflower - 44 Fried whole St. Peter fish - 88 Baked in the oven with zucchini tahini, Israeli with tahini and chili-date syrup With French fries and lemon – soy sauce salad and sunflower sprouts Fried Seafood Tapas - 45 Seafood Carbonara - 92 Caesar salad with chicken / shrimps - 62 shrimps / calamari / small sea fish Shrimps, Calamari, Scallop and lamb bacon Iceberg lettuce, croutons, Caesar dressing with Bavarian cream and egg yolk served on Nicoise salad with red Tuna Tataki - 72 Shrimps - 52 brioche bread With tomato and ouzo butter / extra virgin olive oil Salanova lettuce, Maggie tomatoes, green (Double portion – 90) Salmon fillet - 96 beans, potato, olives and boiled egg On fresh cabbage with herbs salad and goat Lima Humus and mushrooms - 48 yogurt Lima beans mash, portobello, champignon and SOFT DRINKS wild mushrooms
    [Show full text]
  • Tartar Sauce
    Tartar Sauce About 2 cups Active Time: 10 min. Total Time: 10 min. Level of Advancement: 1/5 This is a must for fish & chips or any kind of fish sandwich! But you don't need to be a fish lover to fall in love with this great sauce. It will do justice to many other kinds of sandwiches, such as chicken. It can also be used with fries. Learn an easy way to prepare this great sauce with this recipe. Great for: ● Fish and chips ● Sandwiches ● Burgers and fries (as a condiment) Ingredients: 1 cup of mayonnaise 1 TBSP of Extra Virgin Olive Oil Juice from 1 of lemon Pinch of salt Pinch of ground pepper- ideally freshly ground 1 (about ¼ cup) dill pickle - finely diced (do not use sweet pickle) ½ of medium onion - peeled and finely chopped 1 clove of garlic - peeled and grated Tools: Measuring Spoons & Measuring Cups Chef's Knife & Cutting Board Medium Mixing Bowl (about 3 - 4 QT) Whisk Optionally: Lemon Squeezer Small Hand Grater or Garlic Press (for garlic) Silicone Spatula www.cookingwithfamily.com Cooking with Family © 2021 1 Directions: 1. Place into a medium mixing bowl: 1 cup of mayonnaise 1 TBSP of Extra Virgin Olive Oil Juice from 1 of lemon Pinch of salt Pinch of ground pepper Thoroughly stir with a whisk until it's nicely combined (about 1 - 2 minutes). 2. Add: 1 large dill pickle - finely diced ½ of medium onion - finely chopped 1 clove of garlic - grated Thoroughly stir with a whisk until it's nicely combined (about 1 - 2 minutes).
    [Show full text]
  • Cold Snacks Hot Snacks Soups Side Dishes Crab And
    COLD SNACKS SALADS Bruschetta with tomatoes 250 g 185 Vegetables and feta cheese salad 300 g 165 and stracciatella with Kalamata olives and red onion Bruschetta with eggplant, 220 g 235 Beetroot salas with goat cheese 250 g 145 stracciatella and pecan nut and garlic pita Bruschetta with veal tartare 250 g 265 Signature Caesar salad 280 g 199 and tuna with grilled chicken and green aioli Bruschetta with crab meat 250 g 340 Eggplant salad 210 g 245 Bread from our bakery 350/30 g 95 with spicy sweet sauce, cashew nuts and cilantro 200 g Herring with baked potatoes 160 CRAB AND LOBSTER Nicoise with poached egg 270 g 395 with salmon caviar and red onion King crab 100 g 510 * and tuna or salmon 190 g at your choice: steamed, with melted butter Forshmak with sprat 145 Green salad with shrimps or salmon 270 g 375 and rye toasts and asian sauce * 250 g 180 g King crab claws 100 g 560 Unagi eel salad with avocado, 399 Hummus with sun-dried tomatoes 110 grapefruit and peanut sauce and artichokes at your choice: steamed, with melted butter and asian sauce Seafood salad with arugla, 250 g 435 Chicken liver pate 150 g 195 * cherry tomatoes and green pesto sauce with onion marmelade and brioche Lobster, we cook at your choice: 100 g 450 - steamed or grilled, served with French fries and green salad Veal, arugula and fresh 220 g 245 - Thermidor lobster mushrooms salad Buratta with pear or cherry tomatoes 250 g 245 - lobster pasta with cream or tomato sauce (recommended for two persons) * the price is per 100 grams wet weight Russian salad 200 g 135 Farmer’s
    [Show full text]
  • Where the Flavours of the World Meet: Malabar As a Culinary Hotspot
    UGC Approval No:40934 CASS-ISSN:2581-6403 Where The Flavours of The World Meet: CASS Malabar As A Culinary Hotspot Asha Mary Abraham Research Scholar, Department of English, University of Calicut, Kerala. Address for Correspondence: [email protected] ABSTRACT The pre-colonial Malabar was an all-encompassing geographical area that covered the entire south Indian coast sprawling between the Western Ghats and Arabian Sea, with its capital at Kozhikkode. When India was linguistically divided and Kerala was formed in 1956, the Malabar district was geographically divided further for easy administration. The modern day Malabar, comprises of Kozhikkode, Malappuram and few taluks of Kasarkod, Kannur, Wayanad, Palakkad and Thrissur. The Malappuram and Kozhikkod region is predominantly inhabited by Muslims, colloquially called as the Mappilas. The term 'Malabar' is said to have etymologically derived from the Malayalam word 'Malavaram', denoting the location by the side of the hill. The cuisine of Malabar, which is generally believed to be authentic, is in fact, a product of history and a blend of cuisines from all over the world. Delicacies from all over the world blended with the authentic recipes of Malabar, customizing itself to the local and seasonal availability of raw materials in the Malabar Coast. As an outcome of the age old maritime relations with the other countries, the influence of colonization, spice- hunting voyages and the demands of the western administrators, the cuisine of Malabar is an amalgam of Mughal (Persian), Arab, Portuguese,, British, Dutch and French cuisines. Biriyani, the most popular Malabar recipe is the product of the Arab influence.
    [Show full text]
  • Temperature and Microbial Flora of Refrigerated Ground Beef Gravy
    ]. Milk Food Technol., Vol. 37, No. 9 (1974) 457 TEMPERATURE AND MICROBIAL-FLORA O·F REFRIGERATED GROUND BEEF GRAVY SUBJECTED TO HOLDING AND HEATING AS MIGHT OCCUR IN A SCHO·OL FOODSERVICE OPERATION' s. TUOMI", M. E. MATIHEWS, AND E. H. MARTH Department of Food Science University of Wisconsin-Madison, Madison, Wisconsin 53706 (Received for publication April 22, 1974) ABSTRACT Economic benefits derived from centralized prepar­ Downloaded from http://meridian.allenpress.com/jfp/article-pdf/37/9/457/2399843/0022-2747-37_9_457.pdf by guest on 30 September 2021 The practices of handling precooked chilled gravy in school ation· and distribution systems suggest that increased kitchens were simulated to determine if they could contribute use of precooked chilled food is to be expected. The to outbreaks of foodbome illness. Time-temperature measure­ extended interval between food preparation and con­ ments and bacteriological tests were made at intervals during sumption provides more opportunities for Inishand­ chilling, holding, and heating of gravy. Sixty-six pounds of cooked ground beef gravy were packed hot ( 158 F, 70 C) ling of food and thus increases the risk that bac­ in bags, cooled in chilled water for 1 h, and refrigerated for teria, including pathogenic types if present, can 16 h. The gravy was held for 5 h at 82 F (28 C) and at multiply excessively. Since many people eat food 42 F ( 5.5 C) and then it was heated in a compartment steam­ prepared in the same manufacturing plant, questions er for 35 min. After 1 h cooling in chilled water, the mean temperature of gravy was 82 F (28 C) and after 16 h of have emerged about potential health hazards asso­ refrigerated storage, the temperature was 45.5 F ( 7.5 C).
    [Show full text]
  • 2019 GTPS Pepper Varieties—Walnut Creek
    ccmg.ucanr.edu March 2019 Pepper Varieties Available at the 2019 Great Tomato Plant Sale Central County—Walnut Creek March 30, 10 am – 3 pm Our Garden, N. Wiget Ln. & Shadelands Dr., Walnut Creek [Other sale dates & locations: April 6, 10 am–3 pm in Richmond, April 13, 10 am–3 pm in Antioch. Not all varieties available in all locations. Please see separate lists for Richmond and Antioch, available on this website.] HOT PEPPERS ▪ FLAMING FLARE (70 days) [SHU 1,000]. A Fresno-style pepper with good adaptability. Their flavor is sweet with mild heat, Flaming Flare offers a bit of spiciness and a whole lot of flavor. Conical- shaped fruits are thin walled, averaging 4" long. This pepper is best used at its full maturity when it ripens to bright red. Excellent for fresh use, stir-fries, sautéing, hot sauce, and DELICIOUS for chile sauce. High resistance to tobacco mosaic virus. All-America Selections winner (AAS). New for 2019! ▪ HATCH (ANAHEIM-TYPE) (85 days) [SHU 2,500]. If you know and love the Big Jim Pepper, but you would like a little more heat, this is your pepper! This is a meaty pepper with thick flesh and produces a heavy yield of large 9" long peppers on 36” plants. Hatch peppers can be flame roasted, when green, for immediate use or grilled and frozen for later use. Stake this plant early. ▪ HOLY MOLE (80 days) [SHU 800]. This is your classic pasilla pepper, which is best known for its distinctive nutty and spicy flavor in mole sauce. A thin pepper 7-9” long, best used at full maturity when it reaches a dark chocolate color.
    [Show full text]
  • White Castle System, Inc., Its Subsidiaries and Employees Do Not Assume Responsibility for a Particular Allergy Or Sensitivity to Any Food Provided in Our Restaurants
    INGREDIENT LIST Provided below is a listing of the components used to make our menu items along with the ingredient statements for each component. Allergens contained within these components are indicated in capital type at the end of each respective ingredient statement. We encourage customers to check these statements regularly as ingredients in menu items may change. SANDWICH BUNS Traditional Bun Enriched Bleached Wheat Flour (Wheat Flour, Malted Barley Flour, Niacin, Iron, Thiamine Mononitrate, Riboflavin, Folic Acid), Water, Sugar, Soybean Oil, Contains 2% Or Less Of Each Of The Follwing: Yeast, Salt, Vital Wheat Gluten, Calcium Stearoyl Lactylate (Csl), Guar Gum, Monoglycerides, Monocalcium Phosphate, Sodium Alginate, Ascorbic Acid (Vitamin C), Enzymes. CONTAINS: WHEAT Impossible Slider w/Smoked Cheddar Cheese Hamburger Bun [Enriched Flour (Bleached Wheat Flour, Malted Barley Flour, Niacin, Reduced Iron, Thiamine Mononitrate, Riboflavin, Folic Acid), Water, Yeast, Sugar, Soybean Oil (With Citric Acid Added As A Preservative), Contains Less Than 2% Of Each Of The Following: Wheat Gluten, Salt, Monoglycerides, Antioxidants (Ascorbic Acid (Vitamin C), Citric Acid), Calcium Sulfate, Enriched Wheat Flour (Wheat Flour, Niacin, Reduced Iron, Thiamin Mononitrate, Riboflavin, Folic Acid), Calcium Stearoyl Lactylate (Csl), Guar Gum, Monocalcium Phosphate, Sodium Alginate, Calcium Propionate And/Or Sorbic Acid (Added As Preservatives), Enzymes (Contains Wheat)], Impossible Burger* (Water, Textured Wheat Protein, Coconut Oil, Potato Protein,
    [Show full text]