The First Taste of Summer!
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Sloppy Joe on a Roll
Sloppy Joe on a Roll HACCP Process: _____ 1 – No Cook X 2 – Cook & Same Day Serve _____ 3 – Cook, Cool, Reheat, Serve _____ 4 – SOP Controlled Ingredients Servings Directions: Include step -by -step instructions, the critical * Indicates a commodity item control points (CCP) (specific points at which a hazard can be (Local) Indicates a local item 50 100 reduced, eliminated or prevented) and critical limit (time and/or temperature that must be achieved to control a hazard). 1. Brown ground beef. Drain. Continue immediately. Ground beef* (or Local) 8 ½ lbs (raw) 17 lbs (raw) 2. Cook lentils in enough water to cover them. Simmer Onions, raw, chopped 10 oz 1 lb + 4 oz for about 30-40 minutes. Drain excess water. Puree Tomato paste* ¼ #10 can ½ #10 can lentils in a food processor. Catsup ¼ #10 can ½ #10 can 3. Add onions and minced garlic. Cook for 5 minutes. Water 2 cups 1 qt Stir in pureed lentils. Add tomato paste, catsup, water, Vinegar, distilled 1 1/8 cups 2 ¼ cups vinegar, dry mustard, pepper, green chilies and brown Mustard, powder/dry 2 Tbsp ¼ cup sugar. Mix well and simmer for 25-30 minutes. Heat Pepper 1 tsp 2 tsp to 155° F or higher. Pour ground beef mixture into Sugar, brown 2 ¾ oz 5 ½ oz steam-table pan (12” x 20” x 2 ½”). For 50 servings, use 1 pan. Hold at 135° F or higher. Lentils, cooked, no salt (Local) 3 cups 1 qt + 2 cups 4. Portion with # 12 scoop (1/3 cup) onto bottom half of Mild green chili peppers, canned, drained 1 lb + 11 oz 3 lb + 6 oz each roll. -
Lunchbox Ideas
You all wanted it, and I am here to deliver. I have done some research on lunchbox ideas and have come up with the following suggestions that should keep your child’s lunch exciting for the remainder of the school year! Full menu’s are included, as well as “mix and match” ideas. The lunchbox: It is important to have the right gear and the lunchbox is an important asset. Consider letting your child pick out his own lunchbox or purchase one and let him decorate it with paint or markers. Make sure your child's name is on it with a permanent marker or paint. Most schools will not provide a refrigerator to store lunchboxes, so you should select an insulated one with a re‐usable freezer pack to keep the lunch fresh. Or, instead of using a freezer pack, you can freeze a bottle of water, and add it to the lunch box. It will keep the lunch cold and fresh during morning classes and by lunch time it will have thawed and be ready to drink. More gear containers: Those gimmicky, salt, fat and sugar‐filled, "Lunchables" trays are very popular with kids. Not because they taste so good, but because look so cool. There is no reason a homemade lunch needs to look dull and unappetizing. Buy colorful containers in different shapes to pack your child's lunch. They are better than plastic bags and less wasteful too. If your child is drawn to characters, buy some stickers and decorate the containers. Put your child's name on the containers, but it is inevitable that some containers may not make their way home. -
Philly Cheesesteak Sloppy Joe Lesson Plan
GiGi’s Kitchen Purposeful Programs Philly Cheesesteak Sloppy Joe Lesson Plan Philly Cheesesteak Sloppy Joe INGREDIENTS: • 1 pound lean ground beef • 2 tablespoons butter • 1 small yellow onion diced • 1 small green bell pepper diced • 8 ounces brown mushrooms minced • 2 tablespoons ketchup • 1 tablespoon Worcestershire sauce • 1/2 teaspoon Kosher salt • 1/2 teaspoon fresh ground black pepper • 1 tablespoon cornstarch • 1 cup beef broth • 8 ounces Provolone Cheese Slices chopped (use 6oz if you don't want it very cheesy) • 6 brioche hamburger buns DIRECTIONS: Note: click on times in the instructions to start a kitchen timer while cooking. 1. Add the ground beef to a large cast iron skillet (this browns very well) and brown until a deep brown crust appears before breaking the beef apart. 2. Stir the ground beef and brown until a deep crust appears on about 50 or so percent of the beef. 3. Remove the beef (you can leave the fat) and add the butter and the onions and bell peppers and mushrooms. 4. Let brown for 1-2 minutes before stirring, then let brown for another 1-2 minutes before stirring again. 5. Add the beef back into the pan. 6. In a small cup mix the beef broth and cornstarch together 7. Add the ketchup, Worcestershire sauce, salt, black pepper, beef broth/cornstarch mixture into the pan. 8. Cook until the mixture is only slightly liquidy (about 75% of the mixture is above liquid), 3-5 minutes. 9. Turn off the heat, add in the provolone cheese. 10. Served on toasted brioche buns. -
The Sloppy Joe Was First Created in Iowa! Or Was It Cuba?
The Sloppy Joe Was First Created in Iowa! Or Was It Cuba? National Sloppy Joe Day is observed each year on March 18th. One of America’s all-time favorite hot sandwiches, it is often made with ground beef, onions, tomato sauce, brown sugar, cola or maple syrup to sweeten it and seasonings to spice it, all served up on a hamburger bun or roll. There are different claims to the origin of the sloppy joe. In Havana, Cuba in the 1930s there was a genuine bartender who gained popularity with vacationers who went by the name of Sloppy Joe. He earned his name for his less than enthusiastic way of cleaning the bar. He was, however, an attentive bartender, and the bar was a hot spot for the jet set. However, no mention is found in papers from the era of a hot sandwich on the menu matching the description of a Sloppy Joe, and the man of the same name retired to Spain in 1933. Another claim on the sandwich is at the Ye Olde Tavern Inn by Abraham and Bertha Kaled in Sioux City, Iowa that had a loose meat sandwich on their menu in 1934. Where, a cook named Joe added tomato sauce to his “loose meat” sandwiches. Voila: a new between-the-bread offering, and the sandwich’s official name. Whoever brought the Sloppy Joe to the world, it was made more convenient when in 1969 Hunt’s put it in a can and called it Manwich. The sloppy joe goes by many names, including manwich, slush burger, yum yums, barbecue, dynamite, and even sloppy jane. -
Complete List of Items Available
Complete list of items available Snacks Snacks Apple Chips Mac N Cheese Apple Sauce Mac N Cheese (Packs) Cereal (Cinnamon Chex) Nutrigrian (Blueberry) Cereal (Granola+Raisins) Nutter Butter Bites Cereal (Smart) Oatmeal (Apples and Cinnamon) Chips Cheetos (Cheddar Jalapeno) Oatmeal (Cinnamon and Spice) Chips Cheetos (Crunchy) Peach Cups (Island Choice) Chips Cheetos (Puffs) Peanut Butter (Small) Chips Cheetos (Flaming Hot) Pop Tarts (Kellog) Chips Doritos (Cool Ranch) Popcorn (White Cheddar) Chips Doritos (Nacho Cheese) Pretzels Chips Doritos (Spicy Nacho) Pringles (BBQ) Chips Doritos (Spicy Sweet Chili) Pringles (Cheddar Cheese) Chips Fritos (Chili Cheese) Pringles (Original) Chips Fritos (Original) Pringles (Sour Creme and Onion) Chips Funyuns Pudding (Chocolate) Chips Lay's (Classic) Pudding (Vanilla) Chips Lay's (Sour Cream and Onion) Pudding White Chocolate (Mix) Chips Lays (Barbecue) Raisin Chips Sun Chips (Harvest Cheddar) Raisin Cookies Chips Ahoy Ramen (Chicken) Cookies Oreo Ramen (Chili) Fruit Cups (Mixed Fruit) Rice Krispies Treats (Chocolate Drizzle) Fruit Cups (Orange Cups) Rice Krispies Treats (Chocolate) Fruit Cups (Peach and Pineapple) Rice Krispies Treats (Kellog) Fruit Cups (Peach) Rice Krispies Treats (M&M) Fruit Snacks Ritz Bits Goldfish Strawberry Juicy Gels (Snack Pack) Granola Bar (Chewy) (Chocolate Chip) Teddy Grahams Granola Bar (Chewy) (Dark Chocolate Chunk) Tuna Lemon Pepper Package Complete list of items available Granola Bar (Chewy) (Peanut Butter Chocolate) Tuna Snack Pack Granola Bars Crunchy (Great Value) -
HSD Carb Count List.Pdf
HOLLISTER SCHOOL DISTRICT Menu items - Carb Counts ITEM CARBS ITEM CARBS All American Cheeseburger 30 Chicken Wings – Buffalo boneless 16 All American Hamburger 30 Orange Chicken – 3 oz. 22 Apple Bear Paw 41 Chili Cheese Dog 33 Applesauce – ½ Cup 12 Cinnamon Bread 54 Apricot Cup – ½ Cup 14 Cinnamon Roll 54 Anytimers – Turkey & Cheese 33 Cinnamon Breakfast Square 41 Bagel, Sausage/Egg/Cheese 22 Cole Slaw – ½ Cup 28 Bagel, Egg/Cheese 32 BBQ Sauce Cup – 1 oz. 3 Bagel, Wheat plain 41 Caesar Dressing Cup 4 Baked Beans – ½ Cup 29 Ketchup 2 BBQ Rib Sandwich-Mini 46 Mayonnaise 2 BBQ Rib let Sand 35 Mustard 1 3 Bean Salad – ½ Cup 13 Parmesan Cheese Packet 1 Black Beans – ½ Cup 20 Ranch Dressing 4 Garbanzo Beans – ½ Cup 16 Sweet & Sour Cups 12 Kidney Beans – ½ Cup 25 Pancake Syrup Cup 30 Pinto Beans – ½ Cup 26 Cookie/Crackers: Animal Cracker 21 Beef Chorizo (Breakfast stick) 17 Cheeze IT Crackers Beef Hot Dog w/bun 21 Crackers, Wheat – Ind Packs 10 Beef Jerky – 1 oz. 2 Fortune Cookies 1 Beef Meatballs – 5 4 Giant Goldfish Crackers-Cinnamon 19 Beef Taco Stick 32 Goldfish Crackers - Cheddar 14 Beets – ½ Cup 8 Graham Crackers – Ind Packs 20 Berries – Frozen 16 Holiday Cookies 17 Bread Stick (Mozzarella Sticks)-1 oz. 15 Scooby Snacks 21 Zucchini OR Blueberry OR Lemon OR 43 Smart Cookies 18 Pumpkin Bread Honey Breakfast Bar 42 Teddy Grahams 16 Benefit Bars 47 Corn Dogs 28 Breakfast Honey Bun 39 Corn Muffin 23 Breakfast Mini Bites 39 Corn, Canned – ½ Cup 17 Breakfast Pizza 17 Craisins 27 Breakfast Sandwich - Sausage 26 Crumb Cake 48 Broccoli Florets – Frozen 5 Dinner Roll – 2 oz. -
Allergen: Cow's Milk, Butter, Cheese Lunch Entrée Breakfast Entrée
North East ISD School Nutrition Services Common Food Allergens Not all products are available For questions call: 210-356-9100 2017-2018 at all campuses This allergen list is to be used as a resource guide only. It is not a guarantee of ingredients in foods or all inclusive. Manufacturers may change ingredient profiles without the knowledge of NEISD Allergen: Cow's Milk, Butter, Cheese Breakfast Entrée Bagel-fuls, Strawberry Cinnamon Roll Mini Bagel, Strawberry & Cream Taco, Chorizo & Bean - Ind Pkg Banana Bread Cinnamon Whole Wheat Muffin Oatmeal w/Brown Sugar Cinnamon Taco, Potato & Egg Bean & Cheese Taco Chicken, Breakfast Pattie Pancake, Blueberry - Ind Package Waffle, Cinnamon -Ind Pkg Biscuit & Sausage Chilaquiles Pancake, Maple - Ind Package Waffle, Mini Breakfast Bagel Donut Holes Pancake, Whole Grain Waffle, Mini Maple Breakfast Slider Flat Bread, Sausage & Cheese Pancake Wrap Waffle Single, Choc Chip - Ind Pkg Cereal Chocolate Bar Flat Bread, Sausage & Gravy Pizza, Breakfast Waffle Sticks, Whole Grain Chicken & Biscuit French Toast Sticks Taco, Bacon & Egg Waffle, Whole Grain Kolache, Chicken Sausage Taco, Bean & Cheese Yogurt Berry Parfait Kolache, Large Turkey Sausage Kolaches, Small Turkey Sausage Migas Lunch Entrée Bagel Bites Cheese Sub Sandwich Fish & Cheese Sandwich Pizza, Hawaiian Baked Potato w/ Shredded Cheese Chef Salad w/ Chicken Flat Bread Sandwich Pizza, Pepperoni Beef, Chicken Fried Steak Chef Salad, Egg & Cheese Gluten Free Beef & Cheese Slider Wrap Pizza, Premium Pepperoni Box Beef, Meatballs Chicken & Cheese -
Rev Your Engines DJ's Soups Wraps Rockin' Sandwiches Refreshing Salads
Lunch Menu 2021.qxp_Layout 1 1/27/21 3:39 PM Page 2 Rev Your Engines Rockin’ Sandwiches Basket of Tots $6.59 Loaded $8.99 BLT – bacon, lettuce, tomato w/mayo on toast $6.19 Mozzarella Sticks (5) – served w/marinara $6.49 Ham or Smoked Turkey – served with lettuce, tomato, Chili Cheese Fries $8.99 mayo on choice of roll or bread $6.89 Corn Fritters $3.49 Proudly Serving Chicken Salad or Tuna Salad – our creamy blend served Sweet Potato Fries $5.39 LOCALLY Sourced w/lettuce & tomato on choice of bread/toast $6.29 Gourmet Onion Rings (12) $8.59 Produce, Eggs The Club – lettuce, tomato, mayo & bacon w/choice of and Meat Side of Fries $4.29 Cheesy Fries $6.59 ham, smoked turkey or sweet bologna on toast $8.79 Sliders – 3 mini cheeseburgers $6.69 Grilled Cheese – choice of cheese $3.99 Chicken Fingers (5) – tenderloins deep fried, w/tomato $4.79 add bacon or ham $7.19 w/sauce $7.69 Chicken Breast – grilled or crispy, LTM $7.29 Cheese Quesadilla – w/salsa and sour cream $7.19 Chicken Quesadilla – shredded chicken, cheese Wet Fries – topped w/gravy $5.39 topped served with salsa & sour cream $10.79 with cheese $6.49 Chipotle Black Bean or Turkey Burger – served w/LTM Layin’ Rubber Sampler – Build your own – sliders, chicken on roll $6.79 tenders, onion rings, french fries, mozzarella sticks, Little Dog - all beef, grilled $2.49 corn fritters, cheese quesadilla half Big Dog - all beef, grilled $5.89 Loaded Fries – house seasoned, topped w/bacon & melted cheddar blend, served with Elvis’ Fave dilly ranch $11.29 half size $7.39 Split charge Peanut -
Download Menu
Breakfast & Brunch OFFERED BY UCLA CONFERENCES & CATERING CONTINENTAL BREAKFAST — STARTING AT $11 PER PERSON Includes premium Fair Trade Organic Coffee Bean® regular and decaffeinated coffee, hot water with assorted Tazo® tea bags, iced water, quality biodegradable paper products. Fifteen (15) person minimum order. Classic Deluxe Premium Assorted Breakfast Pastries Assorted Breakfast Pastries, Bagels Assorted Breakfast Pastries, Cereal Bars with Cream Cheese and Preserves, and Granola Bars, Individual Assorted Fresh Seasonal Fruit Platter Yogurt, Whole Fruit BREADS & PASTRIES — STARTING AT $23 PER DOZEN Artisan Bagels Pastries One dozen minimum order, two flavor maximum Chef’s Choice, flavors change daily. per dozen. Served with Regular and Low-Fat Cream Cheese, Butter, Preserves. Scones • Classic Flavors: Plain, Cinnamon Raisin, Sesame, Chef’s Choice, flavors change daily. Whole-wheat • Specialty Flavors: Everything, Blueberry, Chocolate Biscotti Chip, Cheese, 9-Grain • Plain or Chocolate Chip • Flavored Cream Cheese: Strawberry , Garden • Chocolate-Dipped Vegetable or Smoked Salmon (priced separately) Cinnamon Crumble Coffee Cake Croissants Serves twelve (12). Served Plain with Preserves Breakfast Breads — $18 per loaf Almond & Chocolate Croissants Serves eight (8). • Banana Bread Muffins • Carrot Bread Chef’s Choice, flavors change daily. • Lemon Poppy Seed Bread • Zucchini Bread FRUIT PLATTERS — STARTING AT $70 Fresh Seasonal Fruit Platter California Strawberry Platter Farm Stand Berry Platter Small serves fifteen (15). Serves twenty -
Johnny Appleseed Salad Pilgrim Sandwich* Shepherd's Pie Sloppy
Lunch Suggestions ITEMS WITH AN ASTERISK* ARE SERVED WITH 1 SIDE. SWEET POTATO FRIES OR ONION RINGS ADD 1.00 Johnny Appleseed Salad Grilled marinated chicken breast with candied walnuts, craisins, goat cheese and sliced apples, served over mixed greens. With a side of homemade poppyseed dressing. 10.99 Pilgrim Sandwich* Turkey, stuffing and cranberry sauce with a touch of gravy, served open-faced on grilled sourdough. 10.49 Shepherd’s Pie Layers of lean seasoned ground beef, mixed garden vegetables, and a light beef gravy topped with real mashed potatoes and cheddar cheese baked into a tasty casserole. Served with a garden salad. 10.29 Sloppy Joe* A Jim’s favorite! Ground beef and onions are simmered in a sweet and tangy sauce, served over a grilled hard roll. 9.49 Quiche A large wedge of homemade quiche. Served with a cup of fresh fruit (or a side of your choice). Ask your server about today’s selection. 10.69 Goulash* Lean ground beef, peppers, onions and elbow macaroni in a savory tomato sauce served with roll & butter. 9.49 Philly Cheesesteak Quesadilla Flour tortilla with shaved steak, sautéed peppers and onions, with mozzarella cheese and our special sauce. Served with sour cream. 9.89 Tori’s Chicken Salad Melt Swiss cheese, sliced tomatoes and homemade chicken salad, melted between two slices of grilled sourdough. 10.99 Jim's Soup & Sandwich Special A cup of homemade soup of the day with choice of a sliced turkey, tuna salad, chicken salad, egg salad, crab meat salad, BLT or grilled cheese sandwich on your choice of white, whole wheat, rye, or pumpernickel bread with lettuce and mayonnaise. -
NHANES Phone Follow-Up Dietary Interviewer Procedures Manual 2018
Phone Follow-Up Dietary Procedures January 2018 Table of Contents Chapter Page 1 Introduction to the Dietary Interview ............................................................. 1-1 1.1 Dietary Interview Component in the National Health and Nutrition Examination Survey (NHANES)...................................... 1-1 1.2 The Role of the PFU Dietary Interviewer ......................................... 1-3 1.3 Observers and Visitors ......................................................................... 1-4 2 General Interviewing Techniques .................................................................... 2-1 2.1 Before Beginning the Interview .......................................................... 2-1 2.2 Beginning the Interview ....................................................................... 2-1 2.3 Administering the Interview ................................................................ 2-2 2.3.1 Asking the Questions ........................................................... 2-2 2.3.2 Maintaining Rapport ............................................................ 2-5 2.3.3 Difficult Situations ................................................................ 2-5 2.3.4 Incomplete Information ...................................................... 2-5 2.4 Probing ................................................................................................... 2-6 2.4.1 What Is Probing and Why Is it Necessary ........................ 2-6 2.4.2 Probing Inappropriate Responses ..................................... -
Sweet Heat Patty Melt Grilled Chicken Club Stuck On
BURGERS THE BULLDOG BULLDOGBURGER.COM BACON, SHARP CHEDDAR, PICKLE, TOMATO, BIBB LETTUCE, RED ONION, YELLOW MUSTARD, MAYO 10.95 THE MISSION APPETIZERS PORK BELLY & CHORIZO NACHOS CHORIZO, FRESH AVOCADO, MONTEREY JACK CHEESE, PORK BELLY, CHORIZO, CHEDDAR, PICO DE GALLO, SOUR CREAM, SHREDDED ROMAINE, PICO, CHIPOTLE MAYO 11.95 AVOCADO, BLACK BEANS, BELL PEPPERS, CILANTRO, JALAPEÑOS & QUESO THE LAUREN 10.95 BACON, SHARP CHEDDAR, FRIED AVOCADO, CRISPY ONIONS, BIBB CHICKEN WINGS LETTUCE, BBQ RANCH 11.95 BULLDOG BUFFALO SAUCE, SERVED WITH CELERY, CARROTS & BLEU PIMENTOLOGY CHEESE OR RANCH ROASTED-JALAPEÑO PIMENTO CHEESE, FRIED GREEN TOMATO, BIBB SIX 7.95 | TWELVE 13.95 LETTUCE, MAYO 11.95 PHILLY SPRING ROLLS THE BRYANT SEASONED BEEF, PEPPERS, ONIONS, WITH QUESO FONDUE 6.95 BACON, SHARP CHEDDAR, ONION STRAWS, JACK DANIEL’S® BOURBON GLAZE, GRAIN MUSTARD 10.95 FRIED CHEESE CURDS TUNA BURGER SERVED WITH MARINARA 7.95 AHI TUNA SEASONED WITH OLD BAY, SESAME AIOLI, BIBB LETTUCE, FRENCH ONION SOUP TOMATO, PICKLED RED ONION, FRIED WONTON 13.95 CROUTON, GRUYÈRE, PARMESAN 4.95 FULL OF BOLOGNA SLOPPY FRIES 6OZ BURGER PATTY TOPPED WITH FRIED BOLOGNA, CHEDDAR, BACON, GREEN TOMATO CHOW CHOW, TRUFFLED MAYO, CRISPY ONIONS & FRIED HAND-CUT FRIES TOPPED WITH SLOPPY JOE, QUESO FONDUE, SHREDDED EGG 11.95 CHEDDAR & SLICED JALAPEÑO 6.95 VEGGIE 21 FRIED PICKLES HOUSE-MADE VEGAN PATTY, PROVOLONE, RED ONION, CORNMEAL-DUSTED SCHWARTZ CRINKLE CUT, WITH RANCH 7.95 TOMATO, BIBB LETTUCE, SWEET POTATO HAY, BASIL & MAYO ON GLUTEN-FREE BUN 10.95 SALADS CHICKEN BLT SALAD SMOKEHOUSE