Eat What You Love Recipe Index
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Early Bird Specials
BREAKFAST SERVED ALL DAY! EARLY BIRD Monday - Saturday 6:30am - 11:00am • Sunday 6:30am - 2:00pm (No substitutions Please) Steak & Eggs .........................................9.45 Turkey Sausage & Eggs..........................5.65 SPECIALS With hash browns, toast & jelly. With hash browns, toast & jelly. Served with your choice of soup or salad and rice pudding. Two Eggs Any style .................................3.95 Italian Sausage & Eggs..........................6.45 With ham or 3 strips of bacon or 3 pieces of sausage, With hash browns, toast & jelly 3 PM – 5 PM hash browns, toast & jelly. Two Egg Sandwich .................................3.25 Sunday & Holidays Special ............................4.95 Ham, Bacon or Sausage & Egg Sandwich .....4.25 ✮ Liver & Onions ✮ Two Eggs & Gyro Meat ...........................8.45 With hash browns toast & jelly. Fresh Corned Beef and Hash .................5.40 ✮ Meatloaf ✮ Oatmeal with Raisins, Banana & Sugar .....4.00 With onions and green peppers With Eggs and Toast .......................................7.75 ✮ Famous Gyro Dinner ✮ Big Breakfast .........................................8.25 3 eggs ham, bacon, sausage, hashbrowns and toast. Biscuits & Gravy ...........1/2 Order 3.00 ........ Full 4.75 SINCE 1937 ✮ Spaghetti & Meatballs ✮ Served all day. Side of Sausage Gravy ...................................3.00 Pancake Special .....................................3.95 Gluten Free Pancakes (3) ......................4.00 ✮ Lasagna ✮ With ham or 3 strips of bacon or 3 pieces of sausage. With -
WW Plus Points
WW Plus Points Hot and Cold Beverages Recipe Name Page # PLUS Agave Green Tea p.42 2 Marlene’s Mocha Freeze p.43 3 Instant Coffeehouse Café Mocha p.45 2 Rich and Creamy Hot Chocolate p.47 3 Cinnamon “Sugar” Steamer p.48 3 Mulled Teatime Cider p.52 2 Super Smoothies and Shakes Breakfast in a Glass Smoothie p.57 4 Supreme Light Strawberry Banana Smoothie p.58 4 Berry Berry Lime Smoothie p.61 4 Blushing Peach Smoothie p.62 3 Banana Breeze Smoothie p.63 2 Pumped Up Peanut Butter Smoothie p.66 9 Easy Frosty Strawberry Fruit Shake p.67 3 Frozen Hot Chocolate Frosty p.68 4 Vanilla Cake Batter Milkshake p.69 4 Double Chocolate Pudding Milkshake p.71 4 Sensational Pudding Milkshakes p.72 4 Pumpkin Pie Milkshake p.73 5 Marvelous Muffins, Quick Breads, and Coffee Cakes Quick Bran Muffins p.77 3 Everyday Blueberry Muffins p.78 4 Cinnamon Applesauce Muffins p.79 4 Banana Chocolate Chip Muffins p.81 4 Two-Bite Double Chocolate Muffins p.83 3 Breakfast Oatmeal Squares p.84 2 Old-Fashioned Pumpkin Bread p.85 4 Wholesome Banana Bread p.86 4 Luscious Lemon Loaf p.88 5 Blue Ribbon Sour Cream Coffee Cake p.91 6 Cherry Almond Coffee Cake p.92 5 Amazing Apple Coffee Cake p.93 5 Quick Raspberry Cream Cheese Twist p.94 5 Breakfast Entrées Cinnamon Roll Oatmeal p.99 4 Quick Overnight Oatmeal p.100 4 Breakfast BLT Sandwich p.103 7 Scrambled Egg and Ham Panini *with egg substitute: 6* p.104 7 Breakfast Pizza *with whole wheat crust: 6* p.105 7 Classic Italian Frittata p.108 5 Fajita Frittata p.111 6 Everyday Cinnamon French Toast p.113 6 Brown Sugar Cinnamon French -
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 -
Burgers Chili Dogs Appetizers H Hard Times H Traditional Chili Wings
Appetizers H Hard Times H Burgers Hard Times Burgers are fresh ground beef, hand-patted Traditional Chili and chargrilled. Served with fresh-cut fries, shredded lettuce, Steak Bites* Peel N Eat tomato and pickles. Sirloin Tips sauteed Shrimp Our recipes are authentic and historically correct versions in pepper and garlic. Flashed in butter and Old Bay. of the Chili created on the turn-of-the-century cattle drives of the South- Whiskey River BBQ Bacon Burger* 10.99 Cocktail sauce. west and in the Cincinnati Chili parlors of the Midwest. 9.29 Bacon, cheese with thick, rich BBQ sauce 10.99 and two onion rings. Texas Chili Coarse ground beef cooked in its own juice, using an authen- Chili Cheddarburger* 11.29 tic turn of the century family spice blend and recipe. Topped with Chili, shredded Cheddar and onions. Loaded Fries Chili Nachos Chili, melted cheese, Cincinnati Chili Bacon Cheeseburger* 10.29 Chili and Cheese onions, tomatoes, jalapenos Introduced in 1922 by Greek immigrants, it is a fine or . Crisp bacon and choice of cheese. Bacon and Cheese and sour cream. grind of beef with a tomato base and sweeter spices 8.49 9.99 including cinnamon. Terlingua Red Chargrilled Burger* 8.99 A tribute to the Texas ghost town that hosted Add cheese (Cheddar, Jack, or American) .49 the first Chili cook-off. A redder color and spicy kick Onion Rings Jalapeno Pepper of championship chilies. Veggie-Burger 8.29 Fresh-cut colossal onions Poppers Vegetarian Chili Choice of Cheddar, Jack, or American cheese. Add Veggie Chili. .99 hand-dipped in beer batter. -
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. -
Cooking Light 2001 Annual Recipe Index
1 Cooking Light 2001 Annual Recipe Index APPETIZERS Lemon-Poppy Seed Muffins, Mar 208 Artichoke-Crab Dip with Cumin-Dusted Pita Chips, J/F 83 Low-Fat Italian-Style Bread, June 160 Asian Party Mix, Dec 92 Mama’s Corn Bread, Nov 212 Asian Peanut Dip, Apr 117 Mandarin Pancakes, J/F 106 Bagna Cauda, Sept 110 Multigrain Bread, J/F 134 Baked Beef Empanadas, Sept 138 Olive Bread, J/F 81 Baked Egg Rolls, Mar 154 Orange Bubble Bread, J/F 130 Baked Italian Oysters, Nov 115 Oven-Puffed Pancake, Mar 123 Black Bean Dip with Tortilla Chips, June 97 Paraguayan Corn Bread, Sept 134 Creamy Oysters Rockefeller Dip, Nov 116 Parmesan, Garlic, and Basil Twists, Dec 112 Cumin-Dusted Pita Chips, J/F 83 Poppy Seed and Onion Crescent Rolls, Dec 112 Curried Crab Cakes, Dec 89 Poppy Seed Twists, Nov 196 Deviled Eggs, Aug 166 Potato Fougasse, Dec 114 Eggplant Spread with Yogurt and Parsley, July 148 Pumpkin-Cinnamon Streusel Buns, Oct 182 Endive Stuffed with Goat Cheese and Walnuts, Sept 102 Pumpkin-Date Loaf with Cream Cheese Swirl, Dec 112 Flamed Chorizo (Chorizo a la Llama), Aug 136 Pumpkin Waffles, Oct 181 Grilled Stuffed Portobello Mushrooms, June 166 Raisin-Rosemary Rye Bread, Oct 124 Layered Bean Dip, Sept 118 Speedy Focaccia with Fennel and Thyme, Mar 134 Layered Chili, Cheese, and Roasted-Corn Dip, Mar 205 Spiced Fig and Walnut Bread, Oct 123 Marinated Mushrooms, Apr 214 Spinach Corn Bread with Mango Salsa, J/F 148 Meat, Bulgur, and Rice Dolmades, July 142 Strawberry-and-Cream Cheese-Filled Muffins, Mar 206 Mexican Bean Dip, July 171 Sweet Potato Bread -
Recipes for Good
2 Recipes Pasta Carbonara 6 Recipe by Casey Douglass, Galaxy, Easthampton, MA Honey Miso Noodle Salad 8 Recipe by Unmi Abkin and Roger Taylor, Coco and The Cellar Bar, Easthampton, MA Saladé Niçoise 10 Recipe by Michaelangelo Wescott, Gypsy Apple Bistro, Shelburne Falls, MA Panko-Encrusted Cod Cakes with Remoulade 12 Recipe by Kevin Sahagian, Captain Jack’s Roadside Shack, Easthampton, MA Summer Salsa Verde with Chicken and Rice 14 Recipe by Neftalí Duran, Holyoke, MA Ricotta Dumpling Cacio e Pepe 16 Recipe by Jeremy Werther, Homestead., Northampton, MA Eggplant Italiano on Ciabatta 20 Recipe by Dre Rawlings, Ashfield Lakehouse, Ashfield, MA Italian Meringue Buttercream & Cake Decorating Tips 22 Recipe by Amanda Milazzo, Small Oven, Easthampton, MA HighBrow Sticky Ribs 24 Recipe by Drew Brow, HighBrow, Northampton, MA No Knead Focaccia 26 Recipe by Amy McMahan, Mesa Verde, Greenfield, MA 3 4 Recipes Jambalaya 28 Recipe by Jesse Hassinger and Aimee Francaes, Belly of the Beast, Northampton, MA Creamed Corn Sauce 30 Recipe by Ashley Arthur, Five Eyed Fox, Turners Falls, MA Pork Mofongo 32 Recipe by Nicole Ortiz, Crave Food Truck, Holyoke, MA Best. Popcorn. Ever. 34 Recipe by Alden Booth, The People’s Pint, Greenfield, MA Chicken Scarpariella with Sicilian Zucchini 36 Recipe by Sandy D’Amato, Good Stock Farm, Hatfield, MA Honey Garlic Chili Shrimp 38 Recipe by Deborah Snow and Justin Mosher, Blue Heron Restaurant and Catering, Sunderland, MA Ramp Pancake with Jonah Crab 40 Recipe by David Schrier, Daily Operation, Easthampton, MA 5 Pasta Carbonara Recipe by Casey Douglass Galaxy, Easthampton, MA 4 Servings A classic Italian pasta dish. -
Thai-Inspired Chicken Meatball Soup
Thai-Inspired Chicken Meatball Soup Recipe Inspiration: Ali Slagle, NY Times Cooking Contains Fish; Can Be Omitted Contains Egg; Can Be Substituted Serves 6 Please check all labels carefully for your dietary restrictions. 1 (4-inch) piece fresh ginger, peeled 6 garlic cloves, peeled 1-2 jalapeño peppers (chose according to preferred heat level) 2 pounds ground chicken 1 large bunch cilantro, leaves and stems finely chopped, a few whole leaves reserved for serving 3 tablespoons fish sauce (can be omitted) ½ cup breadcrumbs 1 egg, slightly beaten or 3 T aquafaba * Kosher salt 2 tablespoons vegetable, toasted sesame, or coconut oil, plus more as needed 2 cups chicken broth 1 (14-ounce) can full-fat coconut milk ½ teaspoon granulated sugar 5 ounces baby spinach 1 tablespoon lime juice, plus lime wedges for serving 2 cups steamed white or brown rice, or 12 ounces cooked brown rice noodles, for serving Preheat oven to 425. Using the small holes of a box grater, or a micro-plane, grate the ginger, garlic, and jalapeño (or finely chop them by hand). Transfer half to a large bowl and set the rest aside. To the large bowl, add the chicken, finely chopped cilantro, 2 tablespoons fish sauce (if using), egg (or aquafaba), breadcrumbs and 1 teaspoon salt. Use your hands or a fork to fully combine but do not overmix. Use your hands or an ice cream scoop to form 2-inch meatballs (about 2 ounces each). Place on a baking sheet, lined with parchment paper or foil. Bake until browned (meatballs may not be cooked through), 7-8 minutes. -
Soup at the Distinguished Table in Mexico City, 1830-1920
SOUP AT THE DISTINGUISHED TABLE IN MEXICO CITY, 1830-1920 Nanosh Lucas A Thesis Submitted to the Graduate College of Bowling Green State University in partial fulfillment of the requirements for the degree of MASTER OF ARTS May 2017 Committee: Amílcar Challú, Committee Co-Chair Franciso Cabanillas, Committee Co-Chair Amy Robinson Timothy Messer-Kruse © 2017 Nanosh Jacob Isadore Joshua Lucas All Rights Reserved iii ABSTRACT Amílcar Challú, Committee Co-Chair Francisco Cabanillas, Committee Co-Chair This thesis uses soup discourse as a vehicle to explore dimensions of class and hierarchies of taste in Mexican cookbooks and newspapers from 1830-1920. It contrasts soups with classic European roots, such as sopa de pan (bread soup), with New World soups, such as sopa de tortilla (tortilla soup) and chilaquiles (toasted tortillas in a soupy sauce made from chiles). I adopt a multi-disciplinary approach, combining quantitative methods in the digital humanities with qualitative techniques in history and literature. To produce this analysis, I draw from Pierre Bourdieu’s work on distinction and social capital, Max Weber’s ideas about modernization and rationalization, and Charles Tilly’s notions of categorical inequality. Results demonstrate that soup plays a part in a complex drama of inclusion and exclusion as people socially construct themselves in print and culinary practice. Elites attempted to define respectable soups by what ingredients they used, and how they prepared, served, and consumed soup. Yet, at the same time, certain soups seemed to defy hierarchical categorization, and that is where this story begins. iv To Lisa and Isadora Lucas. Thank you for your sacrifices. -
Heartland Home Foods, Inc.~South Pantry List
Heartland Home Foods, Inc.~South Thursday, September 26, 2019 Pantry List Product Id Description Package Brand Name * Special Tier Food - Breakfast H936 Organic Maple Syrup 1-32 oz Field Day O T1 H932 Yellow Corn Grits 24 oz Bob's Red Mill O T1 Food - Condiments H916 Apple Cider Vinegar 32 fl oz Bragg O T1 P114 Barbecue Sauce 2-40 oz Sweet Baby Rays O T1 P115 Barbecue Sauce 2-45 oz Masterpiece O T1 P901 Barbecue Sauce (Honey Sweet & Touch O'Heat) & 2-16 oz, 1-4 Rufus Teague AN, GF T2 Meat Rub oz H801 Duke's Mayonnaise 2-48 oz Duke's T1 P101 Ketchup 3-44 oz Heinz T1 P101OR Ketchup - Organic 2-40 oz Various O T1 P104 Mayonnaise 1-64 oz Hellman's T1 P105 Mayonnaise Light 2-30 oz Hellman's T1 P119 Miracle Whip 2-30 oz Kraft T1 P102 Mustard 1-30 oz French's T1 P103 Mustard 2-16 oz Grey Poupon T1 P229 Parmesan Cheese 1-24 oz Kraft T1 P117 Relish - Sweet 2-24 oz Vlasic T1 P113 Steak Sauce 2-15 oz A1 T1 Food - Drinks P900 Heartland Case of Water 24-16.9 oz Heartland T1 H805 Honest Kids Organic Juice Drink 1-32 ct Honest Kids O T2 Food - Honey H999 Organic Whipped Honey - Pure & Raw 10.5 oz Madhava O T1 ANF=All Natural, No Hormones, No Chemicals, No Preservatives, No Antibiotics, No Steroids AN=All Natural, nothing added after processing NF=Nitrate Free, O=Organic, GF=Gluten Free, WC=Wild Caught, FR=Farm Raised * Substitutions may apply Page 1 of 7 Product Id Description Package Brand Name * Special Tier Food - Oils P231 Coconut Extra Virgin Oil 1-54 oz Various O T2 P214 Cooking Oil Vegetable 1-5 qt Wesson T1 P228 Cooking Spray 2-12 oz Pam T1 -
Bacmenucarryout2018.Pdf
SINCE 1969 DELI & CHILI PARLOR AS SEEN ON SOUPS WAYS, CONEYS & MORE! &SIDES CINCINNATI’S FAVORITE CHILI FOR OVER 49 YEARS Soup of the Day 3.99 Guy’s Way Classic Coney Dogless Popper Guy Fieri keeps it simple with a fresh A coney dog served with chili, mustard & onions. Fried jalapeño caps, chili, mustard, onions, and Chicken Noodle Soup 3.99 bowl of chili, onions & crackers. 4.79 1.99 shredded Cheddar. 2.39 French Fries 2.19 3-Way Cheese Coney Chili Sandwich Premium chili served over steaming spaghetti Our classic coney with chili, mustard & onions, Our premium chili, mustard & onions. 1.99 Seasoned French Fries 2.39 and topped with shredded Cheddar. 6.19 and shredded Cheddar. 2.09 Chili Cheese Sandwich Cheese Fries 4.09 4-Way Mac Dog Chili, mustard, onions, and shredded Cheddar. 2.09 Add onions or beans, with shredded Cheddar. 6.39 A new twist on a coney—a coney dog topped with Gravy Cheese Fries 4.49 chili, mustard, onions, mac & cheese. 2.39 Chili Burrito Supreme 5-Way Chili in a steamed tortilla with lettuce, tomato, Chili Cheese Fries 5.59 With beans, onions and shredded Cheddar. 6.59 Slaw Dog onions, shredded Cheddar and sour cream. 7.99 A coney, chili, mustard, onions and topped with Fried Jalapeño Caps 7.99 6-Way our homemade cole slaw. 2.39 Coney Bowl with dipping sauce As featured on Diners, Drive-Ins, Three of our plump, juicy hot dogs in a bowl of & Dives! Choice of fresh sliced The Lizard our premium chili with shredded Cheddar. -
Cincinnati Chili This Recipe Was Provided by Sally Roeckell of Table and Dish and Were Originally Published at 365Barrington.Com
Cincinnati Chili This recipe was provided by Sally Roeckell of Table and Dish and were originally published at 365Barrington.com. Ingredients 1 pint beef stock or broth 2 pounds lean ground beef 2 medium onions, finely chopped 2-3 garlic cloves, minced ( to taste) 1 teaspoon ground allspice 1 teaspoon ground cinnamon 1 teaspoon ground cumin 1/4 teaspoon ground cloves 1/2 teaspoon cayenne pepper 1 1/2 tablespoon unsweetened cocoa or 1/2 ounce grated unsweetened chocolate 1/2 teaspoon salt and coarsely-ground black pepper, to taste 1- 15 oz. can tomato sauce 1- 15 oz. can chopped tomatoes or fresh-chopped tomatoes 1 tablespoon Worcestershire sauce 2 tablespoons cider vinegar 1- 1 oz. package pasta, uncooked and dried 1 to 2 - 16 oz. cans kidney beans 8 oz. shredded cheddar cheese Toppings Cheddar cheese, shredded Onion, chopped 1 jalapeno pepper, sliced Instructions 1. In a large pot over medium-high heat, crumble raw ground beef, breaking up the pieces of meat. Sauté until cooked through. Remove the pot and set aside. 2. To the same pot, add onion, garlic, chili powder, allspice, cinnamon, cumin, cloves, cayenne pepper, cocoa or chocolate, salt, pepper, tomato sauce, Worcestershire sauce and cider vinegar. Stop and smell the magic happening in this pan right now. 3. Reduce the heat to low, add the beef back to the chili. Add the stock and let simmer, uncovered for approximately 1 hour as the sauce thickens. Add the uncooked pasta and the kidney beans. If the chili has reduced too far, add one cup of additional stock to cook the pasta.