Condiments & Sauces
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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 -
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. -
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. -
• 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, -
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 -
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). -
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 -
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. -
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, -
Things to Share—————— Soups & Salads ——————— Hand Held ——————— Main Plates———
Things to Share—————— Main Plates——————— Fish & Chips 17 Epi Baguette and Fig Bread V 4 house whipped mustard butter tempura battered cod, grilled lemon, mushy pea tartar sauce Freshly Baked Pretzels V 9.75 kitty’s mustard, irish cheddar truffle sauce Pan Seared Salmon GF 22 cauliflower purée, snow pea pod, pancetta Candied Bourbon Bacon GF 9.50 jones dairy farm bacon, celery, kitty’s mustard mint, spinach parmesan cream Speck Wrapped Croquettes 9.75 Flat Iron Steak 25 irish cheddar truffle sauce parsnip asparagus purée, caramelized carrot spring onion, whiskey demi Kitty’s Wings GF 12.50 chili spice dry rub, harissa house dip Braised Lamb 26 Crab Cake 16 whipped potato, asparagus corn purée, heirloom carrot and celery salad battered onion, stout reduction zhug sauce Deconstructed Shepherd’s Pie 18 Ricotta and Hummus V 11 beef short rib, lamb chop, parsnip puree, baby carrot goat cheese flavored ricotta, green pea, pearl onion green pea edamame hummus, crostini Seared Octopus GF 14 Corned Beef & Cabbage GF 18 fermented mustard vinaigrette, tomato boiled potato, kitty’s mustard radish, arugula Sides——————— Soups & Salads ——————— Sidewinder Fries 7 Loaded Baked Potato Soup cup 5 bowl 8 Whipped Potatoes 7 jones dairy farm bacon, wisconsin cheddar, chive Asparagus 7 Roasted Baby Carrots 7 Soup of the Day cup 5 bowl 8 Bibb Lettuce Salad GF, VG 12 avocado, cherry tomato, radish Sweets——————— chive champagne vinaigrette Raspberry Whiskey Bread Pudding 7.25 Watercress Asparagus Salad V 13.25 fresh mozzarella, green pea, sourdough crouton tullamore -
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 - 46 Fish kebab "Chraime" - 92 Israeli salad - 45/59 And three variable appetizers Traditional spicy casserole with tomatoes, Finely chopped salad with seven types of Artichoke alla Romana - 46 peppers, green beans, pickled mango and hot vegetables served with tahini Grill Roasted, with Tzatziki and Sumac green pepper Iceberg lettuce and beetroot salad - 57 Iceberg lettuce and beetroot salad - Green "Baladi" Eggplant - 46 Fried whole St. Peter fish - 92 beans, walnuts, onion, Sainte-Maure cheese Grilled eggplant served on Labaneh, hyssop, With French fries and lemon – soy sauce and pickled ginger vinegar herbs and roasted tomatoes Seafood Carbonara - 98 Hummus pancakes - 58 Shrimps, calamari and lamb bacon with Crispy Cauliflower - 46 Baked in the oven with zucchini tahini, Israeli Bavarian cream and egg yolk served on brioche with tahini and chili-date syrup salad and sunflower sprouts bread Fried Seafood Tapas - 47 Caesar salad with chicken / shrimps - 68 Salmon fillet - 98 shrimps / calamari / small sea fish Iceberg lettuce, croutons, Caesar dressin and On fresh cabbage with herbs salad and goat Parmesan Shrimps - 56 yogurt With tomato and ouzo butter / lemony tahini Nicoise salad with red Tuna Tataki - 76 cream and hysop Grilled Sea Bream fillet - 98 Salanova lettuce, Maggie tomatoes, green (Double portion – 102 ₪) On spinach and ricotta tortellini with ros’e sauce beans, potato, olives and boiled egg Jaffa Calamari - 56 Drum fillet - 117 with -
Craft Your Bowl 8.5
CRAFT YOUR BOWL 8.5 BASE PROTEIN SIDES GRILLED CHICKEN SMOKY PEPPERS · GARLIC · THYME LAVASH BREAD ORZO RICE HANDMADE, BUTTERED FLATBREAD BASMATI RICE · ORZO · OLIVE OIL MEDI FALAFEL HAND GROUND GARBANZO · PARSLEY · ONIONS · GARLIC · GRAM FLOUR SHIRAZI SALAD FLUFFED WHEAT DICED CUCUMBERS · TOMATOES · ORGANIC WHEAT · GARLIC · ONION CHICKEN KOFTA +0.5 ONIONS · WALNUTS · SCALLIONS · CHICKEN · LAMB · ONIONS · PARSLEY POMEGRANATE SAUCE · OLIVE OIL RED PEPPERS · SEASONING BLEND SPICED FRIES +0.5 SHOESTRING FRENCH FRIES · ORIGINAL SKIRT STEAK +1 ARUGALA SALAD SPICE BLEND HOT PEPPERS · GARLIC · THYME ROMAINE · ARUGULA · CABBAGE · RADISH CARROTS · LEMON JUICE STEAK MEATBALL +1 Visit our Facebook or Instagram page ARUGALA SALAD GARLIC · SEASONING BLEND to see all current specials! ROMAINE · ARUGULA · CABBAGE · RADISH GRILLED SHAKSOUKA VEGGIES SEARED BELL PEPPERS · ONIONS · CARROTS · LEMON JUICE SLOW-COOKED LAMB +1 @MOTOMEDI THYME · MINT ONIONS · GARLIC · SPICES SAUCES DESSERT DIPS 2.5 TURKISH COFFEE HUMMUS WHITE GARLIC 2 SOFT SERVE OUR HANDMADE, ORIGINAL HUMMUS MEHMET’S HOT SAUCE DRINKS BASIL HUMMUS MEDI VEGGIE SEASONAL BOWL OUR HANDMADE HUMMUS INFUSED WITH FRESH BASIL ROASTED RED PEPPER TR ACTOR® VEGAN GREEN 2.5 TZATZIKI + SOFT DRINKS CUCUMBER · MINT · YOGURT BABA GHANOUSH TOPPINGS BOTTLED DRINKS 3 SPICED FRIES, GRILLED CHICKEN, ROASTED EGGPLANT · OLIVE OIL · + GRILLED SHAKSOUKA VEGGIES GARLIC · TAHINI · LEMON JUICE KIDS MENU TURKISH PICKLES MUHAMMARA +1 TOPPINNGS: RED ONIONS + SUMAC TRADITIONAL PEPPER + TOMATO SMEAR WHITE GARLIC SAUCE, MEHMET’S HOT SAUCE, CHEESE PITADILLA 5.5 WITH A WALNUT, OLIVE OIL EMULSION PICKLED RED CABBAGE HUMMUS, CRUMBLED FETA + CHOICE OF PROTEIN CRUMBLED FETA (+1.5).