10-Minute Meals
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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. -
Our Product List Our Product List at a Glance at a Glance
385352 Product List v8_Layout 1 7/10/13 3:20 PM Page 1 385352 Product List v8_Layout 1 7/10/13 3:20 PM Page 1 OUR PRODUCT LIST OUR PRODUCT LIST AT A GLANCE AT A GLANCE FRESH CUT BEEF Pork Loin Chops BACON FRESH CUT BEEF Pork Loin Chops BACON Beef Tenderloin Thick Cut Pork Loin Chops *Hickory Smoked Bacon Beef Tenderloin Thick Cut Pork Loin Chops *Hickory Smoked Bacon Ribeye Steak Center Cut Pork Loin Chops *Pepper Bacon Ribeye Steak Center Cut Pork Loin Chops *Pepper Bacon Porterhouse Steak Boneless Pork Chops *Beef Bacon Porterhouse Steak Boneless Pork Chops *Beef Bacon Chuckeye Steak Pork Loin Back Ribs *Homestyle Cottage Bacon Chuckeye Steak Pork Loin Back Ribs *Homestyle Cottage Bacon T-Bone Steak Pork Liver *Thick Sliced Bacon T-Bone Steak Pork Liver *Thick Sliced Bacon New York Strip Steak Lard *Apple Cinnamon Bacon New York Strip Steak Lard *Apple Cinnamon Bacon Sirloin Steak Boneless Boston Butts *Raspberry Chipotle Bacon Sirloin Steak Boneless Boston Butts *Raspberry Chipotle Bacon Beef Brisket Fresh Bone-In Ham Roast *Honey Glazed Bacon Beef Brisket Fresh Bone-In Ham Roast *Honey Glazed Bacon Boneless Prime Rib Roast Country-Style Pork Ribs *Maple Bacon Boneless Prime Rib Roast Country-Style Pork Ribs *Maple Bacon Flank Steak *Pulled Pork w/Sauce Flank Steak *Pulled Pork w/Sauce Boneless Beef Roast *Stuffed Pork Chops SMOKED SAUSAGES Boneless Beef Roast *Stuffed Pork Chops SMOKED SAUSAGES Oxtail *Smoked Center Cut Chops **Grand Champion Bratwurst Oxtail *Smoked Center Cut Chops **Grand Champion Bratwurst Soup Bones Smokehouse -
Subs Steak Subs Hot Sandwiches Breakfast
BREAKFAST SIDES SUBS SLICE OF FRENCH TOAST ����������������������������������������������������������� 4�00 VEGETARIAN � � � � � � � � � � � � � � � � � � � � � � � � � � �9�75 CHICKEN PARM � � � � � � � � � � � � � � � � � � � � � � � � �9�75 DAILY SPECIAL MUFFIN ������������������������������������������������������������ 3�50 ITALIAN � � � � � � � � � � � � � � � � � � � � � � � � � � � � � �9�75 EGGPLANT � � � � � � � � � � � � � � � � � � � � � � � � � � � �9�75 FRESH FRUIT SALAD �������������������������������������������������������������� 6�00 HAM & CHEESE � � � � � � � � � � � � � � � � � � � � � � � � �9�75 HAMBURGER OR CHEESEBURGER � � � � � � � � � � �9�75 ENGLISH MUFFIN OR BAGEL ��������������������������������������������������������� 2�50 TURKEY � � � � � � � � � � � � � � � � � � � � � � � � � � � � � �9�75 CHICKEN SALAD � � � � � � � � � � � � � � � � � � � � � � � �9�75 EGG BEATERS ������������������������������������������������������������������� 2�00 PASTRAMI � � � � � � � � � � � � � � � � � � � � � � � � � � � �9�95 TUNA SALAD � � � � � � � � � � � � � � � � � � � � � � � � � � 9�75 BAKED BEANS ��������������������������������������������������������������������1�50 ROAST BEEF � � � � � � � � � � � � � � � � � � � � � � � � � � �9�95 CHICKEN CEASAR WRAP � � � � � � � � � � � � � � � � � 9�75 EGG ��������������������������������������������������������������������������� 2�00 BLT � � � � � � � � � � � � � � � � � � � � � � � � � � � � � � � � � 9�75 FRESH GRILLED CHICKEN � � � � � � � � � � � � � � � � �9�75 SAUSAGE -
We Make HEALTHY Eating FUN and EASY
FIX FROZEN VEGETABLES in the MICROWAVE! Basic Pantry Supplies ARE YOU BARBECUING or GRILLING?? The healthiest way to fix FROZEN vegetables is microwaved General: Salt, Pepper, Sugar (white, brown, powdered), ® Great Meals To BARBECUE is to use LOW heat and cook SLOWLY. in a covered dish. Times will vary with the microwave’s size Flour, Corn Starch To GRILL is to use HIGH heat and cook QUICKLY! The and wattage so you may need to experiment some with yours Spices and Seasonings: Liquid Smoke, Garlic (powder or In cuts that are best for GRILLING include cuts that are more (3-4 minutes on HIGH for 8 ounces of veggies is a good place cloves), Onion (diced or flakes), Lemon-pepper, Cumin, Minutes naturally tender: any beef ‘loin’ steaks (T-bones, strips, to start.) When vegetables are heated thoroughly, carefully Cinnamon, Chili powder, Poultry or Seafood Seasoning filets, rib eyes and sirloins), pork chops, boneless-skinless remove from microwave, uncover (watch out for the steam), Cooking Oils: Canola, Olive or Peanut, etc. chicken breasts, lamb chops and fish steaks. The cuts that stir them and then re-cover. As with all foods, the residual heat Dry Soup Mix (i.e., Lipton Onion Soup Mix) REFERENCE GUIDE are best for BARBECUING are beef roasts and briskets, will cause the vegetables to continue to cook some after they Cream Soups (mushroom, tomato, celery, potato, etc,) pork roasts and ribs, chicken parts with the skin still ON have been removed from the microwave. Serve while hot! Sauces: Tomato Sauce, Soy Sauce, Pasta Sauce, them (split breasts, thighs, drumsticks, wings, etc.) A few ways to add variety to your vegetables: Worcestershire Sauce, BBQ sauce, chili sauce, Peas: Add undiluted Cream of Potato soup Alfredo Sauce, Heinz 57 Sauce HOW TO THAW MEAT IN YOUR MICROWAVE REHEATING FOOD IN YOUR MICROWAVE Carrots and Corn: Butter them. -
Rotisserie Style Beef Meatloaf Chicken Fried Beef Steak Salisbury
Rotisserie Style Beef Meatloaf Meatloaf is the perfect comfort food, a simple and versatile dinner staple. Our Rotisserie Style Beef Meatloaf kit allows you to effortlessly offer ‘hot meals to go’ for your time starved customers. Each meatloaf is made using only lean beef combined with fresh diced onions, slivered peppers and traditional seasonings. Oven baked and pre-sliced for convenience. Each meatloaf kit comes with a delicious ketchup glaze. Chicken Fried Beef Steak Our famous Old Fashioned style Chicken Fried Steaks are made from tender cut whole muscle beef steak that is cubed then shaped. Each steaks is then battered and breaded with an old fashioned style flour and cracker crumb coating and given just the right amount of seasoning. Each Chicken Fried Steak kit includes Country Gravy for perfect presentation. Salisbury Steak Our Salisbury Steak - in a mushroom demi glaze is the perfect meal for your hot case! Made from a delicious blend of lean ground beef, fresh egg whites, gourmet cracker crumbs, slivered peppers and just the right amount of diced Walla Walla sweet onions. So good, your customers will think you made it from scratch! Homestyle Meatballs The perfect appetizer and pasta accompaniment, our Homestyle Meatballs are seasoned to perfection and look and taste homemade. We start with only lean beef and then blend with onions, breadcrumbs, egg whites and savory seasonings. Oven baked to a golden brown. . -
BREAKFAST (Served Until 12 Noon Everyday)
BREAKFAST (Served until 12 noon Everyday) Sweetcorn Fritter, Eggs, Mango Salsa & Smashed Avo / 10.5 sweetcorn & spring onion fritters sandwiched with smashed avo, topped with poached eggs & mango & sweetcorn salsa (V) or we think best with Ramsays of Carluke Crispy Bacon Add 2.5 Or Equally as Good Add / Hot & Spicy Chorizo / 2.5 or Scottish smoked salmon / 3 Shakshuka / 11 Our twist on a North African egg dish- tomatoes, peppers, caraway, cumin, topped with baked free-range eggs, crumbled feta, tahini yoghurt, hazelnut dukkah & Company Bakery sourdough Add; black pudding / 1.5 / or Haggis / 1.5 (Gluten free, Dairy Free and Vegan options available) Avocado Toast / 9.80 Smashed avocado, free range poached egg, Aleppo chilli, crumbled feta, Chargrilled Company Bakery sourdough toast, Add; Ramsay’s of Carluke streaky bacon / 2.5 or Scottish smoked salmon / 3.0 (Gluten Free, Dairy Free and Vegan options available) Honeycomb & Co Full Breakfast / 12.5 Ramsay’s of Carluke smoked back & streaky bacon, pork sausages, free range poached eggs, black pudding, haggis, homemade spicy beans, herby mushrooms & sour dough toast Fruity French Toast / 9.5 Buttery brioche soaked in egg & cream, pan-fried, topped with caramelised apples, sticky toffee pudding croutons, vanilla bean Greek yoghurt & sweet dukkah Hot & Spicy French Toast / 10 Buttery brioche soaked in egg & cream, pan-fried Ramsay’s of Carluke bacon, sweet chilli jam, tahini yogurt & hazelnut dukkah Porridge Bowl / 5 Perfect home-made porridge, rolled oats, milk & a drizzle of Origins Scottish -
56290 - Meatloaf/Meatball Mix 80/20 Profitable-Portion Controlled Servings Provide Exact Food Costs
CATELLI 56290 - Meatloaf/Meatball Mix 80/20 Profitable-portion controlled servings provide exact food costs. Quality Assured-consistent quality means the same great product every time. Food Safety-pre-portioned to reduce the risk of contamination. Versatile-wide variety of menu applications. 40 fourtoeightozsperperson (4oz) 0 21g 32% 8g 40% 0g 80mg 26% 80mg 3% 0g 0% 0g 0% 0g % 21g % Free From: Beef, Pork and Veal. 0mg 0% 0mg 0% % 5 vacuum sealed packages weighing 2 pounds. Keep frozen at 0 degrees Brand Manufacturer Product Category Farenheit or below. CATELLI CATELLI BROTHERS Veal MFG # SPC # GTIN Pack Pack Desc. Veal 4400 56290 90700159044001 5 2# BolanaiseMeatballsMeatloafVeal BurgersVeal TacosVeal Pizza Gross Weight Net Weight Country of Origin Kosher Child Nutrition 11lb 10lb USA No No To Thaw: Place product under refrigeration overnight. Stovetop: Shipping Information Combine with onion and season with salt and pepper. Form into patties about 1/2-inch thick. Heat oil in heavy skillet over medium heat. Add patties and cook 3 minutes per side or until internal Length Width Height Volume TIxHI Shelf Life Storage Temp From/To temperature reaches 165°F. This product is not ready to eat. Verify internal temperature with a meat thermometer, as cooking times will vary due to differences in appliances and weight of product. Always wash work surfaces and your hands before 13.5in 10.63in 4.5in 0.37ft3 10x10 730DAYS -10°F / 0°F handling food. Keep raw meats and vegetables separate from cooked product. Freeze or refrigerate leftovers immediately. vGSS-LLv1 CATELLI 56290 - Meatloaf/Meatball Mix 80/20 Profitable-portion controlled servings provide exact food costs. -
Ground “Beef Style” Quick Mix
Eco-Cuisine, Inc. A Flexitarian® True to Nature Company Ground “Beef Style” Quick Mix For additional product information, instructions, and recipes in this document have been prepared by Ron Pickarski, the first vegetarian chef to be certified as an Executive Chef by the American Culinary Federation. Chef Ron is also an expert in the preparation of traditional cuisine, but specializes in gourmet vegetarian cuisine prepared with plant-based foods. For preparation assistance, menu development, special product application and technical information please contact Ron Pickarski at [email protected] or call at (303) 402-0289. Product training videos are on Eco-Cuisine’s web page at www.eco-cuisine.com Chef Pickarski will instruct you on how to work with the products and assist your company in integrating this vegetarian product into your menu with minimum effort. Description & Recipe Application/Uses: The “Ground Beef Style” Quick Mix is a blend of textured vegetable protein, binders, spices, & flavor ingredients. It is designed for use as a replacement for ground beef in vegetarian cuisine. The seasoning is tan/light brown in color & contains large pieces of dark brown textured vegetable protein. It is Kosher certified, plant-based (vegan) and natural. The flavor & aroma are typical of beef & grill notes. Applications include custom flavored meat balls, meat loafs, meat casseroles & burger patties. It is freeze thaw stable when cooked. It can be used to replace any Gr. Beef item on your menu. Kosher certified Gr. Beef Recipe Sampling: • “Beef Style” Chili Con Carne • Vegan Mixed Medium Salisbury • Burrito / Taco Filling Steak • Southwestern Bean Loaf* • Italian Pizza Sausage • Middle Eastern Eggplant Lasagna* • Italian Meat Ball • Roasted Vegetable Loaf • Chili Wrap • South Western Burger • Shepherd’s Pie • Vegetarian Burger • “Beef Style” Bolognese Sauce • Barley Mushroom Burger • Bulgur Walnut Loaf • Barley Burger • Italian Gr. -
At the Pass Menu Management Edition
AUGUST 2020 AT THE PASS MENU MANAGEMENT EDITION MENU LISTINGS FOR EVERY BUDGET QUALITY VALUE ALTERNATIVES FOODSERVICE ESSENTIALS We’re here for you Helping our industry is our top priority and Pallas Foods is committed to providing inspiring, trustworthy menu solutions to suit any budget. This special edition of At the Pass is all about Menu Management and making sure your menu is working hard for you. We have highlighted the top-performing menu items that are guaranteed to deliver sales, from fish and chips and Irish beef stew to the must- have sweet treats that keep customers reaching for the dessert menu. We have even outlined each ingredient you need to create these dishes simply and successfully in your own premise. You will also find the cleaning supplies, personal protective wear and catering essentials you’ll need to manage a successful foodservice operation. We at Pallas Foods make it our mission to provide the resources you need to outfit your menu at any budget, which is why each ingredient listed here is available in three options — Value, Quality and Premium — to make it easier than ever to source the must- haves at prices that work for your business. You will find these listings under each ingredient, noted with a gold (Premium), silver (Quality) and bronze (Value) ribbon. Pallas Foods is dedicated to helping our customers manage the entire foodservice operation, from product sourcing to menu engineering and design. Why not take advantage of our bespoke Kitchen Innovation Solutions consultation: by getting to the heart of your business, we help you optimise your purchasing decisions to create a menu that benefits your customers as well as your bottom line. -
Paleo Dec 16 6 Days
Paleo Dec 16 6 days Mon Tue Wed Thu Fri Sat No-Oatmeal No-Oatmeal AIP Vanilla Breakfast AIP Vanilla Breakfast AIP Vanilla Breakfast Scrambled Ham and t s Shake Shake Shake Eggs a f k a e r B Meat Muffins Meat Muffins Meat Muffins Meat Muffins Meat Muffins Green Pineapple Ginger Smoothie with Aloe 1 k c a n S Fennel, Radicchio & Italian Quiche Fennel, Radicchio & Greek Chicken Salad Meatloaf Spaghetti Squash with Grapefruit Salad Grapefruit Salad Kale Pesto h c n u L Rutabaga Mash Simple Pork Tenderloin Dark Chocolate Berry Apple with Nut/Seed Dark Chocolate Berry Apple with Nut/Seed Dark Chocolate Berry Apple with Nut/Seed Chia Pudding Keto Butter Chia Pudding Keto Butter Chia Pudding Keto Butter 2 k c a n S Italian Quiche Red Thai Coconut Curry Greek Chicken Salad Meatloaf Spaghetti Squash with Spinach & Goat Cheese Prawns Kale Pesto Stuffed Mushrooms r e n n i Low Carb Crust Steamed Broccoli Roasted Sweet Potato Rutabaga Mash Simple Pork Tenderloin Roasted Garlic Chicken D Rounds Thighs Karen Martel [email protected] Paleo Dec 16 98 items Fruits Vegetables Bread, Fish, Meat & Cheese 3 Apple 4 cups Baby Spinach 2 pieces Back Bacon 1/2 Avocado 1/2 cup Basil Leaves 1 1/4 lbs Chicken Breast 3/4 cup Blueberries 4 cups Broccoli 1 lb Chicken Thighs With Skin 2 Grapefruit 1 stalk Celery 1/2 cup Goat Cheese 2 Lemon 4 cups Cherry Tomatoes 1/2 cup Mozzarella Cheese 1 Lime 2 tbsps Chives 2 lbs Pork Tenderloin 3/4 cup Raspberries 1 Cucumber 20 Prawns 1 bulb Fennel 3 pieces Prosciutto Breakfast 12 Garlic 4 lbs Regular Ground Beef 1 Garlic Cloves -
BES 14-15.Indd
Bartlett Elementary 3932 Billy Maher Rd. Bartlett, TN 38135 901.373.2610 bes.bartlettschools.org August 2014 Newsletter Important Dates! Welcome, to all “Little Panthers”, new and old! We are so excited to start our 2014-2015 year as a Bartlett City School! The administration and staff at BCS Curriculum Nights and BES have worked tirelessly over the summer to make this and future years, August 12 a success. Should you need any information about our school system you can K - 5:30 PM visit www.bartlettschools.org Our school website is also a great source of 1st - 6 PM information! Check it frequently for updates! 2nd - 6:30 PM For those of you who do not know me, I have been a proud BES parent for 10 years. My husband and I have 3 children and 2 dogs. My daughter is in 8th August 14 grade at Appling Middle, my sons are in 4th and 5th here at BES, and the dogs 3rd- 5:30 PM hold down the fort while we are out. Like many of our BES volunteers, I work 4th- 6 PM outside the home and I ask that you be patient with us, as we volunteer in our 5th- 6:30 PM “spare” time. I look forward to meeting you in person! TCBY Nights I hope you have a wonderful year! Follow @BESBartlett August 21st Stephanie Reaves on Twitter September 4th President April 2nd Clinic Corner May 7th Welcome back to school everyone! My name is Amanda Young and I am the Stevie B’s Nights clinic coordinator for this year. -
Seasoned Meatloaf with Braised Leek, Potato Puree and Cranberry Chutney
Seasoned meatloaf With braised leek, potato puree and cranberry chutney Onion Fresh curly parsley f Nutmeg Floury potatoes Leek f Mixed minced meat f Free-range Panko egg f Cranberry chutney f Today you'll make a variety on a Flemish classic: meatloaf with sour cherries. You'll replace the 8 Total: 40 min. cherries with cranberry chutney, which makes for a delicious sweet and sour twist. The minced + Several steps meat is a mix of beef, veal and pork. This is not justy tasty, it also ensures that the minced meat stays moist. Have some left over meatloaf? It tastes great in a sandwich! § Eat within 3 days A GOOD EQUIPMENT SERVES 1 - 6 An oven dish, a potato masher, a deep saucepan with a lid, a pan with a lid, a grater and a bowl. START Let’s start cooking the seasoned meatloaf. INGREDIENTS 1P 2P 3P 4P 5P 6P Onions (pcs) f 1/4 1/2 3/4 1 11/4 11/2 Fresh curly 21/2 5 71/2 10 121/2 15 parsley (g) f Nutmeg (pcs) 1/2 1 11/2 2 21/2 3 Floury potatoes (g) 250 500 750 1000 1250 1500 Leeks (g) f 200 400 600 800 1000 1200 Mixed seasoned 100 200 300 400 500 600 minced meat (g) f Free-range eggs 1/2 1 11/2 2 21/2 3 (pcs) 3) f PREPARATION CHOP THE INGREDIENTS MIX AND KNEAD Panko (g) 1) 25 50 75 100 125 150 Pre-heat the oven to 200 degrees. Very finely Prepare the stock.