Elementary Schools Lunch

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Elementary Schools Lunch Monday Tuesday Wednesday Thursday Friday Fish Nuggets Mini Corn Dogs Chicken Sandwich Pork Chop with Dinner Roll Fiestada Pizza Sidekick Apple Orange Pineapple Tidbits Banana Peas Baked Beans Broccoli & Cheese Sauce Sweet Potato Fries Corn Celery Sticks Tater Tots Cooked Carrots 1 Green Beans Salad Macaroni & Cheese Graham Crackers Pretzel Goldfish Crackers Graham Crackers Grilled Cheese Sandwich Soft Tacos Chicken Nuggets Pepperoni Pizza Italian Spaghetti & Garlic Bread Mixed Fruit Apple Orange Pineapple Tidbits Banana Tomato Soup Refried Beans Mashed Potatoes & Gravy Carroteenies Salad 2 Cucumber Slices Corn Peas French Fries Green Beans Mickey Goldfish Crackers Mini Chocolate Chip Cookies Graham Crackers Cheese Pizza Beef Hot Dog on Bun Popcorn Chicken with Dinner Cincinnati Chili Spaghetti Cold Cut Sandwich Sidekick Apple Roll Pineapple Tidbits Banana Celery Sticks Sweet Potato Fries Orange Kidney Beans Carroteenies Corn Baked Beans Cucumber Slices 3 Broccoli & Cheese Sauce French Fries Graham Crackers Macaroni & Cheese Cheez-Its Mashed Potatoes & Gravy Chocolate Elf Grahams Cheesy Bread Sticks Walking Tacos Mandarin Orange Chicken & Cheeseburger Rotini Pasta & Garlic Bread Mixed Fruit Apple Rice Pineapple Tidbits Banana Marinara Sauce Carroteenies Orange Tater Tots Green Beans Corn Refried Beans Salad 4 Broccoli Baked Beans Graham Crackers Chocolate Chip Cookie Yogurt Juice Carton Mickey Goldfish Crackers Uncrustable & Cheese Stick Each student served as an has a choice alternate of milk. entrée choice daily. Menus are subject to change due to availability. This institution is an equal opportunity provider. Revised 08/02/2021 .

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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.
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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.
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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
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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.
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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.
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HARD TIMES CAFE "One of the Country's Most-Lauded Chijl Spots" Budweiser
BECAUSE YOU PESeRvE A (IREA!!' BOWL OF eHTU NATIONAIJ·Y FAMOUS CHILI ANDOTHEB AMERICAN FAVORITES ARLINGTON-ALEXANDRIA - HERNDON ROCKVILLE Hard Times Traditional Chill Our chll118 authentic a.nd cooked without beans. It 18 then refrigerated for Appetizers 24 hours. and 18 best eI\1oyed with our Callfarnla pink beans. Th1s aging. plus our secret spice blend, gLves it a dist1nct1ve flavor preferred by ch1l1 lovers since the inception of the dish on the cattle driws1n the Southwest HOT & SPICY WI BLIIU CHIIESE around the turn of the century. TEXAS WINGS Regular (6) - 3.75 Large (10) - 5.25 Texas Chill OUllI'AlII[OUS BEER BAn'l!IR COarse ground beet and apice. cooked in ita own Juice•. Served won (""'ra Juice) on request. ONION RINGS Chili with or without beans ..................... $4.90 Regular - 3.45 Large - 4.25 Chili Mac (chill over spaghetti) ..... ....................... 5.15 Chili Mac with beans .................................... 5.40 COOKED WITH SKINS Parmesan or cheddar cheese ............................. 65 ROADHOUSE FRIES Chopped sweet onions ......................................... 25 Regular - l.85 Large - 2.75 Cincinnati Chili CHBBSlIl'ILLBD JALAPlIIIIO :Fine ground beef coo][e4 in a tomato bue with ho1; and PEPPER POPPERS nreet apices 1ncludJng cinnamon. Regular (4) - 3.50 Large (8) - 5.95 Chili with or without beans ..................... $4.90 Chili Mac (ch1l1 over spa;!hettl) ............................ 5.15 Chili Mac with beans ....................................... 5.40 Salads 3-Wa;y (spaghetti. chill. & cheese) ................... 5.80 4-Wa;y(spaghettl. chill. cheese & onions) .......... 6.05 House Garden Salad ........ ............... .................. 1.95 5-Wa;y (chili. spaghetti. beans. cheese. & onions) 6.30 CBlou Ch..... Honey Mustard Vlna1grette.
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Cincinnati Chili 3-Way
Cincinnati Chili 3-Way Nutrition Facts ALLERGENS Milk, Wheat Serving Size: Each Amount Per Serving Calories: 476 Calories from Fat: 125 Total Fat: 13.9g Saturated Fat: 5.0g Trans Fat: 0.63 Cholesterol: 42mg Sodium: 457mg Total Carbohydrate: 64.8g Dietary Fiber: 5.1g Protein: 22.9g Vitamin A: 768REVitamin C: 3.8mg Calcium: 121.5mg Iron: 4.0mg The accuracy of the information shown above is based on data obtained from food manufacturers, food distributors, product packaging, and the USDA Child Nutrition database. Ingredients and menu items are subject to change or substitution. Please consult your own physician or medical professional for assistance with your specific medical or dietary situation. Ingredients Beef Meat Sauce Cincy Style JTM OH Pro (mfg label): GROUND BEEF (NO MORE THAN 20% FAT), WATER, TOMATO PASTE, SEASONING (CHILI PEPPER AND OTHER NATURAL SPICES, GARLIC POWDER, SPICE EXTRACTIVES INCLUDING PAPRIKA), DEHYDRATED ONION, MODIFIED FOOD STARCH, SALT, VINEGAR, DEHYDRATED GARLIC, SPICE, XANTHAN GUM. [990189] Cheese, American, RF, Shred, Fresh (mfg label): CULTURED PASTEURIZED MILK AND SKIM MILK, *WHEY PROTEIN CONCENTRATE, SALT, SODIUM PHOSPHATE, CONTAINS LESS THAN 2% OF *XANTHAN GUM, *LOCUST BEAN GUM, *GUAR GUM, SODIUM CITRATE, SORBIC ACID (PRESERVATIVE), LACTIC ACID, ACETIC ACID, BETA-CAROTENE AND APO-CAROTENAL (COLOR), ENZYMES, *VITAMIN A PALMITATE, ANTICKAING BLEND (POTATO STARCH, CELLULOSE, NATAMYCIN (NATURAL MOLD INHIBITOR). *NOT FOUND IN REGULAR PASTEURIZED PROCESS AMERICAN CHEESE. CONTAINS: MILK. [601413] Spaghetti, Cooked WG Zerega (mfg label): WHOLE DURUM WHEAT FLOUR, SEMOLINA (WHEAT), NIACIN, IRON (FERROUS SULFATE), THIAMIN MONONITRATE, RIBOFLAVIN, AND FOLIC ACID. CONTAINS: WHEAT [903263] [Aug-04-2015] [NKID #001911] [MI MM] [Aug-04-2015] [NKID #001911] [MI MM] .
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Middle School May/June 2017 Menu Monday Tuesday Wednesday Thursday Friday 1 2 3 4 5 Breakfast
Middle School May/June 2017 Menu Monday Tuesday Wednesday Thursday Friday 1 2 3 4 5 Breakfast Apple Cinnamon or Banana Chocolate Pillsbury Mini Bagel Mini Powdered or Chocolate Donuts PB&J Graham Cracker Bar Mini Cinnies Chunk Bkfst Bar Lunch Pork Sausage Biscuit w/Cheddar Cheese Macaroni and Cheese or Beef Fiestada or Stuffed Jalapeno Ranch Sandwich or Pepperoni Pizza Stick or Cincinnati Chili Cheese Quesadilla Chicken Nuggets w/Roll or Cheese Pizza Colby Cheese Omelet Garlic Toast Salsa Cup Peas Carrot Coins Hash brown Patty Green Beans Black Beans Tossed Salad Tossed Salad Tossed Salad Tossed Salad Tossed Salad Apricots Grapes Strawberries Tropical Fruit Salad Peaches Frozen Fruit Sidekick 8 9 10 11 12 Breakfast Apple or Cherry Frudel Mini Cinnamon French Toast Egg/Bacon Breakfast Pizza Cinnamon Bun Lunch Beef Steak Burger on Bun or Garlic Cheese French Bread or Pepperoni Popcorn Chicken or Crunchy Fish Sandwich or BBQ Pork Sandwich Pizza French Bread No School Hot/Spicy Popcorn Chicken Toasted Cheese Baked Beans Broccoli QPT Day Dinner Roll Tomato Soup Tossed Salad Tossed Salad Whipped Sweet Potatoes w/Marshmallows Tossed Salad Mixed Fruit Mandarin Oranges Tossed Salad Applesauce Diced Peaches 15 16 17 18 19 Breakfast Apple Cinnamon or Banana Chocolate PB&J Graham Cracker Bar Mini Powdered or Chocolate Donuts Pillsbury Mini Bagel Mini Cinnies Chunk Bkfst Bar Lunch Mini Twin Cheeseburger Walking Taco or Chicken Fryz/Roll Hot Dog on Bun or Pepperoni Stuffed Pizza or or Grilled Chicken Sandwich Walking Loco Chicken Taco Honey Mustard
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5/15 5/16 5/17 5/18 5/19 5/20 5/21 Breakfast Monday Tuesday Wednesday Thursday Friday Saturday Sunday
5/15 5/16 5/17 5/18 5/19 5/20 5/21 BREAKFAST MONDAY TUESDAY WEDNESDAY THURSDAY FRIDAY SATURDAY SUNDAY ENTRÉE OATMEAL (VEG) OATMEAL (VEG) OATMEAL (VEG) OATMEAL (VEG) OATMEAL (VEG) SCRAMBELD EGGS SCRAMBELD EGGS SCRAMBELD EGGS SCRAMBELD EGGS SCRAMBELD EGGS (MWOG/VEG) (MWOG/VEG) (MWOG/VEG) (MWOG/VEG) (MWOG/VEG) VT MAPLE PORK VT MAPLE PORK VEGAN SAUSAGE PATTY SAUSAGE LINKS VT BACON (MWOG) VT BACON (MWOG) SAUSAGE LINKS (V) (MWOG) (MWOG) HASH BROWN POTATOES ROASTED POTATOES O'BRIEN POTATOES ROASTED RED TATER TOTS (MWOG/V) (MWOG/V) (MWOG/V) (GF/V) POTATOES (MWOG/V) HARD BOILED EGGS HARD BOILED EGGS HARD BOILED EGGS HARD BOILED EGGS HARD BOILED EGGS (MWOG/VEG) (MWOG/VEG) (MWOG/VEG) (MWOG/VEG) (MWOG/VEG) BAGELS (VEG) BISCUITS (VEG) CROISSANTS (VEG) TORTILLIAS (V) BISCUITS AND GRAVY APPLE CINNAMON BANANA PANCAKES CHOCOLATE CHIP BLUEBERRY PANCAKES GRILL FRENCH TOAST (VEG) PANCAKES (VEG) (VEG) PANCAKES (VEG) (VEG) STEAMED SPINACH STEAMED BROCCOLI SAUTEED MUSHROOMS STEAMED SPINACH STEAMED BROCCOLI (MWOG/V) (MWOG/V) (MWOG/V) (MWOG/V) (MWOG/V) VEGETARIAN / VEGAN VEGAN PANCAKES (V) VEGAN PANCAKES (V) VEGAN PANCAKES (V) VEGAN PANCAKES (V) VEGAN PANCAKES (V) VEGAN WAFFLES (V) VEGAN WAFFLES (V) VEGAN WAFFLES (V) VEGAN WAFFLES (V) VEGAN WAFFLES (V) SPICED QUINOA (V) SPICED QUINOA (V) SPICED QUINOA (V) SPICED QUINOA (V) SPICED QUINOA (V) GLUTEN SOLUTIONS MWOG APPLE CINNAMON MWOG FRENCH TOAST MWOG BANANA MWOG CHOCOLATE CHIP MWOG BLUEBERRY PANCAKES (VEG) (VEG) PANCAKES (VEG) PANCAKES (VEG) PANCAKES (VEG) FRUIT AND YOGURT FRUIT AND YOGURT FRUIT AND YOGURT FRUIT
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Ingredients Instructions AVACADO, CORN, TOMATO and LIME SALAD
family meal program AVACADO, CORN, TOMATO AND LIME SALAD serves 3-4 individuals Ingredients Instructions o Chopped Avocados: 2 1. Mix all ingredients. o Cherry Tomatoes (halved): 2 cups 2. Experiment with ingredient portions to taste. o Corn Kernels: 2-3 ears worth 3. Enjoy! o Cilantro: tablespoons to taste o Lime Juice: 2-3 limes o Salt and Pepper to taste Recipe adapted from: Mollenkamp, A. (n.d.). Aida's Corn, Tomato and Avocado Salad. Retrieved May 28, 2015, from http://www.foodnetwork.com/recipes/aida-mollenkamp/aidas-corn-tomato-and-avocado-salad-recipe.html family meal program BAKED EGGS WITH PROSCIUTTO AND PECORINO serves 50 individuals Ingredients Instructions o Sliced Prosciutto, Finely Chopped: 6 1. Preheat oven to 400/375 degree F. Lightly oil four ovenproof dishes. Dozen 2. Cook prosciutto in heated oiled medium frying pan until crisp. Add o Green Onions, Finely Chopped: 4 Dozen onion; cook, stirring, until onion just softens. Remove from heat; stir in o Finely Grated Pecorino Cheese: 2 QT half the cheese. o Eggs: 8 Dozen 3. Divide prosciutto mixture among dishes; break two eggs into each dish. Bake mixture, uncovered, in oven, 5 minutes. Sprinkle remaining cheese over eggs; return to oven. Bake, uncovered, 5 minutes or until eggs are just set. Serve immediately. family meal program BAKED RAVIOLI serves 50 individuals Ingredients Instructions o Olive Oil: 1 cup 8 tbsp 1. Preheat the oven to 425 degrees F. Heat the oil in a large saucepan o Medium Onion (chopped): 1 dozen over medium heat. Add the onion and garlic, and season with salt and o Garlic Cloves (minced): 3 dozen pepper; cook, stirring occasionally, until softened, about 5 minutes.
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Viagra Sperm Quality
Featured On Breakfast is not available between 11am - 2pm. BREAKFAST SANDWICHES CLASSIC The Cincinnatian ........................... 6.49 CUSTOM Glier's goetta, fried egg, hash browns and PLATTERS American cheese. Served hot on grilled OMELETS Onion Rings available sourdough bread. as a side order. Big Breakfast .................................. 8.49 Ham, Egg & Cheese ...................... 6.49 Custom Omelet................................. 7.29 Two large eggs, cooked to order, and two of Hot ham, fried egg, and Swiss cheese on Start with a light and fluffy 3-egg omelet, then our pancakes. Served with bacon, hash grilled white bread. stuff it with your choice of toppings. Served with browns and toast. 100% GROUND SIRLOIN BEVERAGES Bacon, Egg & Cheese .................. 6.49 hash browns and toast. Classic Breakfast .......................... 4.99 Crispy bacon, fried egg and American cheese Two large eggs, cooked to order, served with on grilled white bread. golden hash browns and toast. 1 Add Cheese Choose from: American, Cheddar, Provolone, Meat & Eggs .................................... 6.49 À LA CARTE Pepperjack or Swiss Two large eggs, cooked to order, with your Side of Bacon .................................... 2.99 choice of savory sausage patties, crispy Cheeses: American, Swiss, Cheddar, Provolone, or Side of Sausage ............................... 2.99 bacon or Glier’s Goetta. Served with hash 2 Add Veggies Pepperjack. Upgrade to a pretzel bun for 1.00 Side of Glier’s Goetta .................... 2.99 Burgers browns and toast. Choose from: Tomato, Onions, Mushrooms, Side of Applesauce ........................ 1.99 or our Onion, Red & Green Pepper Medley Classic Burger Shroom Burger Free refills! ...................................... 1.99 Buttermilk Pancakes ................... 5.69 Hash Browns ..................................... 1.99 Add onions .................................................. .49 1/3 lb.
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Crock Pot Mushroom-Spinach Soup with Middle Eastern Spices
Crock Pot Mushroom-Spinach Soup with Middle Eastern Spices So it’s Saturday and I’ve got a date with this really fungi… haha, get it?! I’m making a mushroom soup! This version is an adaption of a recipe from the New York Times, it is not my original creation. But I saw the recipe online and thought… this looks delicious, but has WAY TOO MANY steps. Let’s make it easy and throw it all in the crock pot instead. And guess what. Yup. It works just perfectly without the extra hassle and dirty dishes. There are so many wonderful varieties of mushrooms, you can change up the the recipe a million different times for different texture and flavor results. Play around with it. I have increased the quantity of seasonings after reading reviews saying that it needed a little more umphh. I don’t think that’s a technical culinary term, but neither is WOW or YUM and those are the things I’m going for here! I’ve added links for you to my favorite brand of seasonings, just in case you don’t already have these items on hand. Try this soup with a dollop of plain greek yogurt and some naan or pita bread. Enjoy! Crock Pot Mushroom-Spinach Soup with Middle Eastern Spices Prep Time: 20 minutes Cook Time: 7 hours Serves: 8 people ~1-1.5 lbs fresh mushrooms- cleaned and diced=about 5-6 cups (try button, cremini, portobello, Baby Bella, etc) 1/4 lb shallot (one) finely diced 2 T.
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