DOCSLIB.ORG

Chicago Catalog Bakery Baking Mixes Bakery Baking Supplies

Total Page：16

File Type：pdf, Size：1020Kb

Download full-text PDF Read full-text

Load more

Chicago Catalog Bakery Baking Mixes Bakery Baking Supplies ITEM # DESCRIPTION SIZE ITEM # DESCRIPTION SIZE GC304 GRAHAM CRACKER CRUMBS-KEEBLER 10LB BULK GB510A PASTRY BAGS DISPOSABLE 21”ROLL 10 ROLLS CS KOSHER BC 932680 BASE ALLEGRA PREGEL 4/3.3 LB QZ112202 CAKE BANDS 2.5” X 500’ 1/1 CT PC 78258 PANNACOTTA MIX PRONTO 4/3.3 LB BC QZ112205 CAKE BANDS 2” X 500’ 1/1 CT PC 78256 CREME CARAMEL MIX - PRONTO 4/3.3 LB QZ112208 ACETATE SHEETS CLEAR 1/50 CT CS 78259 TIRAMISU MIX - PRONTO 4/3.3 LB BC QZ112724 ST11 ARABESQUES STRUC SHT 1/27 CT PC 78257 CREME BRULEE MIX - PRONTO 4/3.3 LB BC QZ113288 DANISH CUP RD WHITE W/GLD 1/1000 CT CS 78255 PASTRY CREAM SUPERIOR HOT 4/3.3 LB BC QZ113297 DANISH CUP RD WHITE W/GLD 1/1000 CT CS 10256835 BASE PASTRY GELATIN PREGEL 8/1.5 KG BAG BC QZ113417 CUP CREME BRULEE BROWN 8/720 CT CS BC 78260 MOLTEN CHOC CAKE MIX - PRONTO 4/3.3 LB QZ113528 PLASTIC DISPOSABLE BAG 1/100 CT CS QZ117724 PASTRY CREAM COLD PROCESS 1/25 LB CS QZ113531 PLASTIC DISPOSABLE BAG 1/100 CT CS AS-22021 CAKE MIX CREAM/POUND 1/50 LB PC QZ116961 KOVA CLEAR PLASTIC CUP 1/300 CT CS 78214 MINT WHITE COMPOUND 6/2.9 LB BC QZ116962 KOVA CLEAR PLASTIC CUP 1/400 CT CS QZ107651 SPONGE CAKE MIX 1/50 LB PC QZ116963 CUBIK CLEAR PLASTIC PLATE 1/360 CT CS QZ110156 KOKOMIX MACAROON MIX 1/33 LB PC QZ116966 BIJOUX SQUARE PLASTIC CUP 1/600 CT CS QZ117723 PASTRY CREAM HOT PROCESS 1/25 LB CS QZ116967 BIJOUX ROUND PLASTIC CUP 1/600 CT CS QZ118242 PASTRY CREAM INSTANT 4/5 LB BC QZ116968 BIJOUX SHIELD PLASTIC CUP 1/600 CT CS QZ118810 PANNA COTTA DESSERT BASE 6/1 L BC QZ117445 ST16 FAUX BOIS STRUCT SHT 1/27 CT PC QZ118815 TIRAMISU BASE 6/1 L BC QZ118056 BAKING TULIP CUP BROWN 1/1800 CS QZ118871 MIX CREME BRULEE 6/1 KG BC QZ118095 PIPING BAG CLR PLSTIC 20” 10/100 PC BC QZ118872 YOGHURT FOND LILLY 6/1 KG BC QZ118263 GOLD ROUND CAKE BOARD 8” 1/200 CT CS QZ118873 RASPBERRY FOND LILLY 6/1 KG BC QZ118264 GOLD ROUND CAKE BOARD 10” 1/200 CT CS QZ118874 STRAWBERRY FOND LILLY 6/1 KG BC QZ118265 GOLD ROUND CAKE BOARD 12” 1/100 CT CS QZ118875 CHOCOLATE FOND LILLY 6/1 KG BC QZ118266 GOLD ROUND PASTRY BOARD 1/500 CT CS QZ118876 LEMON FOND LILLY 6/1 KG BC QZ119270 SPRING LEAVES MOLD 1/1 CT PC QZ118877 CREAMCHEESE FOND LILLY 6/1 KG BC QZ119313 CHARME INDIV PLASTIC CUP 1/480 CT CS QZ118878 TIRAMISU FOND LILLY 6/1 KG BC QZ119354 6KG MELTER CHOC TABLE TOP 2/1 PC BC QZ118879 NEUTRAL FOND LILLY 6/1 KG BC QZ120339 RECTANGULAR MONO-PORTION 1/500 CT CS QZ118880 MANGO FOND LILLY 6/1 KG BC QZ120340 RECTANGULAR BOARD 1/4 SHT 1/50 CT CS QZ118881 CAPPUCCINO FOND LILLY 6/1 KG BC QZ120343 CLEAR PLASTIC TAPERED CUP 1/600 CT CS QZ118882 HAZELNUT FOND LILLY 6/1 KG BC QZ120344 CLEAR PLASTIC LID W/SPOON 1/600 CT CS QZ118883 CHOCOLATE FOND LILLY 1/10 KG CS QZ118884 NEUTRAL FOND LILLY 1/10 KG CS Bakery Colorants QZ118888 POWDERED EGG WHITE MIX 6/1 KG BC ITEM # DESCRIPTION SIZE QZ118889 FLORENTINE MIX FLOMIX 10/600 GR BC QZ102161 BLUE COCOA BUTTER DC026 1/200 GR PC QZ118891 MOUSSE DARK CHOCOLATE 6/1 KG BC QZ102164 STRAWBRRY COCOA BUT DC028 1/200 GR PC QZ118892 MOUSSE WHITE CHOCOLATE 6/1 KG BC QZ102167 GREEN COCOA BUTTER DC067 1/200 GR PC QZ118899 MIX CREME CARAMEL 6/1 KG BC QZ102170 WHITE COCOA BUTTER DC025 1/200 GR PC QZ119347 RASP 1 STEP MOUSSE BASE 8/2 KG BC QZ102176 ORANGE COCOA BUTTER DC030 1/200 GR PC QZ119673 BAKING MIX GLUTEN FREE 1/10 KG PC QZ102245 WHITE FOOD COLOR DC031 1/100 CC PC 118809 BASE CREME BRULEE CHOCOLATE 6/1 LITER BC QZ102254 FOOD COLOR RED DC034 1/100 CC PC AS-22031 CAKE MIX DEVIL’S FOOD SP 1/50 LB PC BakERy Bakery Colorants Bakery Croissants ITEM # DESCRIPTION SIZE ITEM # DESCRIPTION SIZE QZ102257 GREEN FOOD COLOR DC068 1/100 CC PC 5604BR30210 CROISSANT LG RTB BRIDOR FR 70/60 GR 2.12OZ QZ104846 COLOR CANDY GREEN OILBASE 1/2 OZ PC 5604BR30147 CROISSANT CHOC LG RTB BRIDOR F 90/70 GR #32946 QZ104852 COLOR CANDY PINK OILBASE 1/2 OZ PC 10264190 CROISSANT MULTI-GRAIN BRIDOR F 70/70 GR CASE QZ104993 BLCK LIQ PASTE WATER BASE 1/1 CT PC 10116200 CROISSANT ALMOND LG BRIDOR FR 60/90 GR QZ104996 YELL LIQ PASTE WATER BASE 1/9 OZ PC 5604BR31780 CROISSANT LG RTB BRIDOR FR 60/80 G QZ105002 BLUE LIQ PASTE WATER BASE 1/9 OZ PC 104030 PASTRY MIX MINI BRIDOR FR 1/140 CT QZ105008 BURG LIQ PASTE WATER BASE 1/1 CT PC 5604BR32181 CROISSANT MINI BANQUET BRIDOR 225/25 GR CASE QZ105011 GREN LIQ PASTE WATER BASE 1/9 OZ PC 5605BR31776 CROISSANT CHOC MINI BRIDOR FR 210/35 G QZ105014 ORNG LIQ PASTE WATER BASE 1/9 OZ PC FC603 CROISSANT LG RTB 3 OZ LE COQ 64 PER CS QZ105017 PINK LIQ PASTE WATER BASE 1/1 CT PC FC602 CROISSANT MINI RTB .80 OZ 240/ .8 OZ QZ105020 RED LIQ PASTE WATER BASE 1/9 OZ PC FC600 LE COQ CROISSANT MED.RTB 2.2OZ / 80CT QZ105023 VIOLT LIQ PASTE WATR BASE 1/1 CT PC FC601 CROISSANT CHOC SM RTB 1.1 OZ 240 CT CS QZ118754 PEARL SHEEN SPRAY SILVER 12/125 ML BC 76373 CRANBERRY TWIST BRIDOR FR 100/30 G #32156 QZ118755 PEARL SHEEN SPRAY GOLD 12/125 ML BC 76427 PAIN RAISINS LUNCH BRIDOR FR 230/30 GR QZ118756 PEARL SHEEN SPRAY RED 12/125 ML BC QZ118757 PEARL SHEEN SPRAY ROSE 12/125 ML BC Bakery Decor QZ118758 VELVET TEXTURE RED 12/250 ML BC ITEM # DESCRIPTION SIZE QZ118759 VELVET TEXTURE YELLOW 12/250 ML BC GCB790003 PAILLETE FEUILLETINE BARRY 4/2.5 KG BOXES BC QZ118760 VELVET TEXTURE GREEN 12/250 ML BC GB881 AGRIMONTANA CANDIED ORANGE 2/2.5 KG QZ118761 VELVET TEXTURE ORANGE 12/250 ML BC GB880 AGRIMONTANA CANDIED LEMON 2/2.5 KG BC QZ118784 COOL SPRAY 12/400 ML BC QZ101774 LIME JELLY SLICES MINI 6/5 LB BC QZ119199 VELVET TEXTURE WHITE 12/250 ML BC QZ101777 LEMON JELLY SLICES MINI 6/5 LB BC QZ119200 VELVET TEXTURE BROWN 12/250 ML BC QZ104198 MARZIPAN CARROTS 1/240 CT CS 5704CM4211 RED CANDY LIQUID COLOR 2OZ 12/2OZ BC QZ104609 QUICK GLAZE FOOD SHELLAC 1/300 ML PC 5704CM4203 BLUE CANDY LIQUID COLOR 2OZ 12/2OZ QZ104633 FAN WAFER BUTTER 2/300 CT CS BC 5704CM4213 VIOLET CANDY LIQUID COLOR 2OZ 12/2OZ QZ104639 WAFER ROLLED BUTTER 3.5”X0.6” 2/280 CT PER CS BC 5704CM4215 YELLOW CANDY LIQUID COLOR 2OZ 12/2OZ BC QZ105029 SILVER LEAF (EDIBLE) 1/25 CT CS IF-8772 COCOA BUTTER RED 1/200 ML PC QZ105035 GOLD FLAKES IN SHAKER 1/1 GR PC QZ105038 GOLD LEAF 23 KT 1/25 CT CS QZ105041 GOLD PETALS (EDIBLE) 1/150 MG CASE QZ105050 SILVER DUST FOR DECOR 1/1 OZ PC QZ105053 GOLD DUST-FOR DECORATION 1/2 OZ CS QZ105371 CLEAR PIPING JEL 1/5 LB PC QZ110693 SANDING SUGAR WHITE/CLEAR 1/8 LB CS QZ111671 MEDIUM SUGAR DIAMONDS 1/224 CT PC QZ116729 SMALL SUGAR DIAMONDS 1/224 CT CS QZ116732 LARGE SUGAR DIAMONDS 1/30 CT CS QZ118725 CARAMEL SHARDS 12/2.2 LB BC QZ119348 RASPBERRY JELLY SLICES MI 6/5 LB BC QZ119349 ORANGE JELLY SLICES MI 6/5 LB BC Bakery Decor Bakery Fillings ITEM # DESCRIPTION SIZE ITEM # DESCRIPTION SIZE QZ105044 SILVER SPRINKLER SHAKER 1/1 GR CS QZ118661 CHERRY JAM NATURAL 1/7 KG PC 5003CR25421 CROQUANT MEDIUM CARMA 2KG 1/2 KILO PC QZ118718 BLUEBERRY JAM NATURAL 1/7 KG PC QZ119372 MARMALADE APRICOT CLN 1/12.1 LB PC Bakery Extracts QZ119373 MARMALADE RASPBERRY NS CL 1/12.1 LB PC QZ120171 APRICOT JAM NATURAL 1/14 KG PC ITEM # DESCRIPTION SIZE QZ120172 STRAWPBERRY JAM NATURAL 1/14 KG PC GB335T VANILLA EXTRACT PURE TAHITIAN 1 QUART PC QZ120328 FILLING TOFFEE CARAMEL 1/5 KG PC GB335A VANILLA EXTRACT PURE BOURBON 1 QUART BTL PC EI14262-3 NIELSEN VANILLA PASTE 1/32 OZ PC Bakery Flavoring Compounds 190388 VANILLA EXTRACT BOURBON 4/1 GL BC 190120 VANILLA EXTRACT BOURBON 6/32 OZ BC ITEM # DESCRIPTION SIZE GO306 ALMOND EXTRACT BOYAJIAN 12/5 OZ BC 78220 STRAWBERRY COMPOUND 6/2.9 LB BC GB344 BANANA EXTRACT 1 QUART PC 78213 MANGO COMPOUND 6/2.9 LB BC 5005PF8430 TRABLIT COFFEE EXTRACT 12/1 L BC 78211 COFFEE COMPOUND 6/2.4 LB BC QZ109422 EMULSION LEMON FLAVOR 12/1 KG BC 78219 RASPBERRY COMPOUND 6/2.9 LB BC QZ109423 EMULSION RUM FLAVOR 12/1 KG BC 78218 POMEGRANATE COMPOUND 6/2.9 LB BC QZ118183 VANILLA EXTRACT BOURBON 4/1 GAL JUG BC 78221 VANILLA COMPOUND 6/2.9 LB QZ118184 VANILLA EXTRACT BOURBON 6/32 OZ BC 78217 PEAR COMPOUND 6/2.4 LB BC 118808 BASE CREME BRULEE VANILLA 6/1 LITER BC 78215 PASSION FRUIT COMPOUND 6/2.9 LB BC GB142B VANILLA BEANS BOURBON 8 OZ BAG PC 78212 GREEN APPLE COMPOUND 6/2.9 LB BC 80252 PISTACCHIO PASTE PURE GREEN 2/5.5 LB BC Bakery Fillings 931336 PISTACHIO SICILIA PASTE 2/5.5 LB BC 78209 CINNAMON COMPOUND 6/2.4 LB ITEM # DESCRIPTION SIZE QZ108260 CURACAO ORANGE SPIRTS GEL 1/2 L PC GB902 APRICOT BAKING JAM 1/7 KG QZ109832 BRANDY GEL ALCOHOL 1/2 L PC 10103020 CB PRALINE GRAINS CROQ 50% 3/1 KG BC QZ109835 AMARETTO GEL ALCOHOL 1/2 L PC QZ118517 RASPBERRY JAM NATURAL NS 1/7 KG PC QZ109844 KIRSCH GEL ALCOHOL 1/2 L PC GB601 RASPBERRY SEEDLESS JAM 12.5 KG PAIL QZ111614 RUM NEGRITA GEL ALCOHOL 1/2 L PC GB603 APPLE FILLING VIENNA STYLE 4/1.6KG BAGS QZ117828 MARZIPAN MEDUM ALMOND 65% 5/1 KG BC QZ118519 APRICOT JAM NATURAL 1/7 KG PC QZ118917 CAO COCOA PASTE SUGARFREE 1/5 KG PC QZ118662 RASPBERRY JAM NATURAL SD 1/7 KG PC QZ119304 EMULSION ALMOND FLAVOR 12/1 KG BC VN240721 PURE HAZELNUT PASTE 50% PAIL 4/11LB PAILS QZ119308 COMPOUND EGG FLIP 6/1.5 KG BC QZ117806 STRAWBERRY MARMALADE 1/12.5 KG CS QZ120330 COINTREAU GELIFIED 50% 6/2 L BC QZ108236 CARAMEL FILLING 4/5 KG BC QZ120502 COMPOUND STRAWBERRY 6/1.25 KG BC QZ111737 RASPBRRY JAM SDLSS BKSTBL 1/14 KG PC QZ120503 COMPOUND RASPBERRY 6/1.25 KG BC QZ111740 APRICOT JAM BAKESTABLE 1/14 KG PC QZ120504 COMPOUND ORANGE 6/1.25 KG BC QZ111743 STRAWBERRY JAM BAKESTABLE 1/14 KG PC QZ120506 COMPOUND LEMON 6/1.25 KG BC QZ117799 RASPBERRY MARMELADE SDLSS 1/12.5 KG CS QZ120507 COMPOUND BANANA 6/1.25 KG BC QZ118013 HAZELNUT PRALINE FILLING 1/5 KG PC QZ120508 COMPOUND PASSIONFRUIT 6/1.25 KG BC QZ118204 MARMALADE ORANGE 1/12.5 KG PC QZ120509 COMPOUND PINEAPPLE 6/1.25 KG BC QZ118249 DARK HAZELNUT
Recommended publications
  • Weekly Menu Plan Dependingwelcome! on Where You Live, Spring Break May Just Be Ending, Just WEEK of APRIL 1 Beginning, Or Still out in the Distance

    Weekly Menu Plan Dependingwelcome! on Where You Live, Spring Break May Just Be Ending, Just WEEK of APRIL 1 Beginning, Or Still out in the Distance

    Weekly Menu Plan DependingWelcome! on where you live, spring break may just be ending, just WEEK OF APRIL 1 beginning, or still out in the distance. But either way, you probably need an easy week (we all know vacation isn't that relaxing!). DINNER MENU This week's menu embraces choose-your-own-adventure- MONDAY convenience. We've given you recipes to make just about everything Shrimp Rolls from scratch, but we're also giving you the permission (not that you need it. It's your life!) to use some shortcuts. TUESDAY Even if you keep it simple, you can do a few things to get ahead of your meal prep: Cavatelli with Mushrooms and Ramps 1. Clean and cook the shrimp for Monday's shrimp rolls. 2. Make your cavatelli and store it tightly wrapped in the fridge. WEDNESDAY 3. Prepare the roast chicken and peanut-hoisin sauce. Lettuce Wraps 4. Make stuffed grape leaves for Thursday's salad. with Roasted Chicken and Hoisin-Peanut Sauce 5. Make the tomato soup all the way through! THURSDAY Lemon-Infused Greek Salad with Stuffed Grape Leaves FRIDAY Cream of Tomato Soup with Grilled Ham and Cheese Sandwiches DINNER SHOPPING LIST PROTEINS PRODUCE DAIRY AND EGGS 1 lb jumbo (21/25) shrimp 3 medium yellow onions 1 1/2 sticks unsalted butter 1 (3 to 3 1/2 lb) 1 small red onion 1 cup shaved roasting chicken 1 head garlic Parmigiano-Reggiano 5 thin slices ham 1 stalk celery 2 1/4 cups crumbled feta 1 yellow bell pepper 10 slices Gruyère 1 lb mushrooms 1 cup heavy cream PANTRY 1 1/2 cups shredded carrots 3 tbsp mayonnaise 2 English cucumber 1
  • CHEESE Or FROMAGE

    CHEESE Or FROMAGE

    CHEESE or FROMAGE Cheese is a solid derivative of milk. It is produced by coagulating the protein (CAESIN) in milk so that it forms curds - usually by adding RENNET (outer agent used to seperate the milk protein) - and draining off the liquid (WHEY). Cheese then undergoes a ripening process, during which it changes in taste, texture and appearance and each variety takes on its own particular characteristics. Some cheeses develop veining during ripening, while other form holes or 'EYES'. Veining is caused by a bacteria in the cheese, which may occur naturally, or may be introduced. All cheeses develop a rind or crust of some sort, or are given one artificially such as red wax rind of EDAM. Some cheeses, such as BRIE & CAMEMBERT, develop a mould on the outside surface which produces enzymes which help ripen the cheese from outside towards the center. Most cheese is made from 'EWES' milk with a small amount made from 'COWS' or `GOATS' milk. The type of milk and the different techniques used to seperate the curds and whey and ripen the cheese result in the many different types of cheese. Climate, vegetation and seasonal changes can also influence the finished cheese, which means that some varieties can only be produced in a certain area and cannot br produced in large quantities or under factory conditions. CHEDDAR, however lends itself well to factory techniques. Although CAESIN makes up 78% of the milk protein, there are other proteins present in smaller quantities, but they are soluble and are drained out with the WHEY. The whey may be then processed to curdle the remaining protein and used to make low fat cheese such as RICOTTA - a moist, unsalted Italian cheese.
  • Use of Iodised Salt in Cheese Manufacturing to Improve Iodine Status in the UK

    Use of Iodised Salt in Cheese Manufacturing to Improve Iodine Status in the UK

    Use of iodised salt in cheese manufacturing to improve iodine status in the UK by Suruchi Pradhan A thesis submitted in partial fulfilment for the requirements for the degree of Doctor of Philosophy at the University of Central Lancashire November/2019 1 STUDENT DECLARATION FORM Type of Award Doctor of Philosophy in Nutrition School School of Sports and Health Sciences Sections marked * delete as appropriate 1. Concurrent registration for two or more academic awards *I declare that while registered as a candidate for the research degree, I have not been a registered candidate or enrolled student for another award of the University or other academic or professional institution 2. Material submitted for another award *I declare that no material contained in the thesis has been used in any other submission for an academic award and is solely my own work. Signature of Candidate ______ ________________________________________________ Print name: Suruchi Pradhan ____________________________________________________________ 2 Abstract Iodine is an essential trace mineral. Iodine deficiency during pregnancy can lead to adverse postnatal consequences such as impaired mental development, reduced intelligence scores and impaired motor skills in the offspring of the deficient women (Khazan et al., 2013, Rayman et al, 2008). There is growing evidence in the UK of low dietary iodine intakes and potential iodine deficiency in vulnerable populations (pregnant women and women of child bearing age group) (Rayman and Bath, 2015, Vanderpump et al., 2011) and a paucity of information on the iodine content of food products. In developing countries where iodine deficiency is widespread, salt has successfully been used as a vehicle for iodine fortification, however iodised salt is not widely available in UK supermarkets and there are valid health concerns about promoting salt intake.
  • INSTRUCTION BOOKLET Recipe Booklet Reverse Side

    INSTRUCTION BOOKLET Recipe Booklet Reverse Side

    INSTRUCTION BOOKLET Recipe Booklet Reverse Side 12-Cup Cuisinart Elite Collection® 2.0 Food Processor FP-12N Series For your safety and continued enjoyment of this product, always read the instruction book carefully before using. RECOMMENDED MAXIMUM WORK BOWL CAPACITIES FOOD CAPACITY CAPACITY 12-CUP WORKBOWL 4-CUP WORKBOWL Sliced or shredded fruit, vegetables or cheese 12 cups N/A Chopped fruit, vegetables or cheese 9 cups 3 cups Puréed fruit, vegetables or cheese 10 cups cooked 3 cups cooked 6 cups puréed 1½ cups puréed Chopped or puréed meat, fish, seafood 2 pounds ½ pound Thin liquid* (e.g. dressing, soups, etc.) 8 cups 3 cups Cake batter One 9-inch cheesecake N/A Two 8-inch homemade layers (1 box 18.5 oz. cake mix) Cookie dough 6 dozen (based on average chocolate N/A chip cookie recipe) White bread dough 5 cups flour N/A Whole wheat bread dough 3 cups flour N/A Nuts for nut butter 5 cups 1½ cups * When processing egg-based liquids, like a custard base for quiche, reduce maximum capacity by 2 cups. 2 counterclockwise to lock it, then remove the IMPORTANT UNPACKING housing base (J) from the bottom of the box. 7. Place the food processor on the countertop INSTRUCTIONS or table. Read the Assembly and Operating This package contains a Cuisinart Elite Instructions (pages 8–10) thoroughly before Collection® 12-Cup Food Processor and the using the machine. accessories for it: 8. Save the shipping cartons and plastic foam 12- and 4-cup work bowls, work bowl cover, blocks. You will find them very useful if you large and small metal chopping/mixing blades, need to repack the processor for moving or dough blade, adjustable slicing disc, reversible other shipment.
  • EN Microwave Pasta Maker

    EN Microwave Pasta Maker

    Microwave Pasta Maker EN Thank you for choosing Tupperware Microwave Pasta Maker, which allows you to cook 7. Turn the cover 180° to keep the pasta hot before serving. spices to the pasta or reheating tomato or curry based foods. Staining will not affect spaghetti and most types of other pasta to perfection. Moreover, it is fast and easy to the performance of the product and it is not covered by the Tupperware guarantee. cook the pasta. You can save time and energy by measuring, cooking, serving and storing For your satisfaction and safety, there are a few precautions: • In case you have some pasta left, let it cool without the cover, then cover and place in pasta in the same container. • Always make sure to wash your new product before first use. the fridge. If you want to reheat the pasta later (pasta only, no addition of any sauce, Cooking and measuring instructions are engraved in the inside of the cover and on each • Always refer to the instruction booklet of your microwave manufacturer for appropriate spice or other ingredients), add a little bit of water and reheat with the cover in ‘open’ side of the base. product usage. If you have a turntable plate, make sure the Pasta Maker fits on it position at max 600W (position the cover with the Tupperware logo on the side of the AND the turntable plate turns. draining holes of the base). • The Tupperware Microwave Pasta Maker is safe for food temperatures 0°C to • Always rinse the container in cold water immediately after use to help prevent strong 120°C.
  • Scandinavian Cheeses Malcom Jarvis Quesodiego Cheese Club, 19 February 2013

    Scandinavian Cheeses Malcom Jarvis Quesodiego Cheese Club, 19 February 2013

    Scandinavian Cheeses Malcom Jarvis QuesoDiego Cheese Club, 19 February 2013 Scandinavia is a historical region in Northern Europe characterized by a common ethno- cultural Germanic heritage and related languages. This region encompasses three kingdoms of Denmark, Norway, and Sweden. Modern Norway and Sweden proper are situated on the Scandinavian Peninsula, whereas modern Denmark is situated on the Danish islands and Jutland. Sometimes the term Scandinavia is also taken to include Iceland, the Faroe Islands, and Finland, on account of their historical association with the Scandinavian countries. Such usage, however, may be considered inaccurate in the area itself, where the term Nordic countries instead refers to this broader group. The vast majority of the human population of Scandinavia are Scandinavians, descended from several (North) Germanic tribes who originally inhabited the southern part of Scandinavia and what is now northern Germany, who spoke a Germanic language Pairing wines and cheeses from the same region is a good, “safe” place to start wine and cheese combinations. Unfortunately, the Scandinavian countries do not make any good wine that I am aware of. Cheeses Of Norway Gammelost It is a traditional Norwegian ripened table cheese with irregular blue veins made principally in the counties of Hardanger and Sogn. It is rich in protein with low fat content, measuring 1% fat and 50% protein. Moisture, not more than 52 percent (usually 46 to 52 percent) ash, 2.5 percent; and salt (in the ash), 1 percent Its name translates as "old cheese" because the rind grows a mould that makes it look old before its time.
  • Continental Cheese 2016

    Continental Cheese 2016

    The Cheese Man French Baby Brie 1kg Cows, Veg FR002 A soft, creamy cheese that is ready to eat from young until end of life. Ideal for both culinary and cheeseboard use Brie 60% 3kg Cows, veg FR004 Brie de Meaux 3kg Cows, FR005 A full flavoured AOC brie that ripens from a firm core to smooth, runny, Unpast creamy consistency with a deeper flavour and aroma over its life Brie de Meaux ¼ 700g Cows FR097 Brie de Pays 2.5kg Cows, FR006 Inside its velvety ivory rind, it ripens to a thick soft silky core that is rich Unpast and full bodied with mushroomy, savoury and sweet notes Brie wedges 200g Cows, Veg FR009 Classic brie that ripens from a firm core to smooth, runny, creamy consistency with a deeper flavour and aroma over its life. Brique Brie 900g Cows, Veg FR010 Creamy brick-shaped brie ideal for slicing throughout its life. A favourite for sandwich makers Camembert small boxed 145g Cows FR016 Bold and rich, yet creamy. Not Vegetarian! Camembert small boxed 125g Cows, Veg FR014 Miniature version of a classic Camembert that ripens over its life from a firm core to smooth, runny consistency with a deeper flavour and aroma. Presented in a wooden box for baking Camembert portions 250g Cows, Veg FR012 Camembert Boxed 250g Cows, Veg FR015 Wonderfully smooth and creamy, this award-winning cheese has fantastic flavour and very moreish Presented in a wooden box for baking Camembert Calvados 250g Cows, FR017 A traditional farmhouse-made cheese which is produced in several steps; it Unpast is first aged as a standard Camembert, the rind is then carefully removed and the cheese is dipped in a Calvados and Cider mixture, and finally it is covered in a fine biscuit crumb.
  • Deck Dining Spring Phase 2

    Deck Dining Spring Phase 2

    Spring 2020 ROCHE HARBOR’S Dining on the Deck APPETIZERS Baked Oyster’s Roosevelt Crispy Calamari DF Local Westcott Bay oysters, creamy spinach-anise sauce, Lightly breaded calamari strips, crispy jalapeno chips, bacon and local mushroom. 16.95 cilantro lime aioli and pumpkin seeds. 14.95 Crab Stuffed Scallops Halibut & Crab Cakes DF Pacific scallops on the half shell stuffed with Dungeness Butter poached seafood cakes Served with red chili beurre crab, artichoke aioli and au gratin. 16.95 blanc and daikon-carrot salad. 15.95 Local Mushroom Bruschetta V Crab & Artichoke Dip Local Guemas Island mushrooms and fresh herb pesto on a grilled baguette with micro greens, goat cheese and Our signature crab dip with fresh Dungeness crab, Parmesan and artichoke hearts, served bubbling hot with Truffle oil. 14.95 warm crusty bread. 15.95 Oysters on the Half Shell GF-DF Kalbi Beef Tidbits DF Freshly shucked Local Westcott Bay oysters, cocktail sauce Prime beef marinated in Korean barbeque sauce then wok and mignonette. 19.95 seared. With crispy rice noodles. 13.95 SALADS AND CLAM CHOWDER Roche Harbor’s “Tilted Kettle” Clam Chowder Rich cream, clams, bacon, butter, red potato, sweet clam nectar, celery, onion, a fresh herbs. 8.95 Maytag Blue Cheese Salad GF De Haro Caesar Romaine hearts tossed in our Maytag® dressing and Hearts of romaine, our signature dressing, croutons garnished with toasted almond, egg and more blue cheese. Parmesan cheese, charred tomatoes, bacon and anchovy- Large 18.95 Small 10.95 parsley oil. Large 17.95 Small 9.95 Mama Bird Farms Greens and Grains Salad V-GF Local Mama Bird Farms greens, red quinoa, wild black rice, and yellow lentils tossed with fresh herb vinaigrette.
  • Group Dining the Broadmoor

    Group Dining the Broadmoor

    2018 GROUP DINING THE BROADMOOR GF/Gluten Free • DF/Dairy Free • CN/Contains Nuts Chef Attended Station TABLE OF CONTENTS HOTEL POLICIES AND PROCEDURES ............................................................................................................3 BREAKFAST ........................................................................................................................................................4-5 BREAKS ................................................................................................................................................................6-8 LUNCH ................................................................................................................................................................9-17 Buffet Lunch ................................................................................................................................................ 9-14 Plated Lunch ................................................................................................................................................... 15 RECEPTION.....................................................................................................................................................18-24 Hors d’oeuvres ............................................................................................................................................... 18 Action Stations .........................................................................................................................................19-24
  • TCF Takeout Sanjuansp 0820.Pdf

    TCF Takeout Sanjuansp 0820.Pdf

    To Place Your Take Out Order Please Call: (787) 756-6200 525 F.D. Roosevelt Avenue San Juan Main San Juan Spanish 7.20.qxp_1-21 7/2/20 7:11 PM Page 2 Cocteles BEBIDAS DE ESPECIALIDAD TROPICAL TIKI PUNCH 290 cal Rones Captain Morgan y Bacardi Lime infundidos con piña, jengibre y lima fresca PINEAPPLE MOSCOW MULE 320 cal Stolichnaya con lima fresca, piña y cerveza de jengibre GEORGIA PEACH 330 cal Vodka Skyy, licor de melocotón y melocotones mezclados con frambuesas RED RASPBERRY 250 cal Vodka Tito’s con infusión de frambuesa, agave, limón fresco y Prosecco J.W.’s PINK LEMONADE™ 280 cal Vodka Skyy Citrus, Chambord y nuestra exclusiva limonada MANGO CRUSH 280 cal Mango, ginebra Hendrick’s, St-Germain y lima sobre hielo molido BLOOD ORANGE APEROL SPRITZ 260 cal Prosecco espumoso mezclado con Aperol, naranjas sanguinas y flor de saúco RED SANGRIA 180 cal 120 cal Una creación española con un rico vino tinto y fruta fresca, servida sobre hielo FACTORY PEACH BELLINI 250 cal Champán y licor de melocotón mezclado con melocotones MAI TAI 370 cal Uno de los cocteles más apreciados del mundo. Don Q Gold, Captain Morgan y ron oscuro Myers’s mezclado con jugos tropicales WHISKY & GINGER 260 cal Johnnie Walker Black, lima, jengibre fresco y miel WHISKEY SMASH 220 cal Bulleit American Rye, Aperol y limón fresco con parcha MARTINIS Y DAIQUIRIS Agitados GUAVA DAIQUIRI 220 cal Bacardi Lime, guayaba, piña y lima fresca PINEAPPLE GINGER DAIQUIRI 290 cal Vodka Absolut y piña con lima fresca y jengibre RASPBERRY LEMON DROP 240 cal Vodka Tito’s con infusión de
  • Port, Sherry, Sp~R~T5, Vermouth Ete Wines and Coolers Cakes, Buns and Pastr~Es Miscellaneous Pasta, Rice and Gra~Ns Preserves An

    Port, Sherry, Sp~R~T5, Vermouth Ete Wines and Coolers Cakes, Buns and Pastr~Es Miscellaneous Pasta, Rice and Gra~Ns Preserves An

    51241 ADULT DIETARY SURVEY BRAND CODE LIST Round 4: July 1987 Page Brands for Food Group Alcohol~c dr~nks Bl07 Beer. lager and c~der B 116 Port, sherry, sp~r~t5, vermouth ete B 113 Wines and coolers B94 Beverages B15 B~Bcuits B8 Bread and rolls B12 Breakfast cereals B29 cakes, buns and pastr~es B39 Cheese B46 Cheese d~shes B86 Confect~onery B46 Egg d~shes B47 Fat.s B61 F~sh and f~sh products B76 Fru~t B32 Meat and neat products B34 Milk and cream B126 Miscellaneous B79 Nuts Bl o.m brands B4 Pasta, rice and gra~ns B83 Preserves and sweet sauces B31 Pudd,ngs and fru~t p~es B120 Sauces. p~ckles and savoury spreads B98 Soft dr~nks. fru~t and vegetable Ju~ces B125 Soups B81 Sugars and artif~c~al sweeteners B65 vegetables B 106 Water B42 Yoghurt and ~ce cream 1 The follow~ng ~tems do not have brand names and should be coded 9999 ~n the 'brand cod~ng column' ~. Items wh~ch are sold loose, not pre-packed. Fresh pasta, sold loose unwrapped bread and rolls; unbranded bread and rolls Fresh cakes, buns and pastr~es, NOT pre-packed Fresh fru~t p1es and pudd1ngs, NOT pre-packed Cheese, NOT pre-packed Fresh egg dishes, and fresh cheese d1shes (ie not frozen), NOT pre-packed; includes fresh ~tems purchased from del~catessen counter Fresh meat and meat products, NOT pre-packed; ~ncludes fresh items purchased from del~catessen counter Fresh f1sh and f~sh products, NOT pre-packed Fish cakes, f1sh fingers and frozen fish SOLD LOOSE Nuts, sold loose, NOT pre-packed 1~.
  • Let It Begin Des Moines, Ia 50312 West Des Moines, Ia 50266 515-245-9737 515-222-1100

    Let It Begin Des Moines, Ia 50312 West Des Moines, Ia 50266 515-245-9737 515-222-1100

    MONDAY-FRIDAY 11AM - 2AM COME VISIT OUR OTHER LOCATION! SATURDAY & SUNDAY 10AM - 2AM 2920 INGERSOLL AVE 597 MARKET STREET LET IT BEGIN DES MOINES, IA 50312 WEST DES MOINES, IA 50266 515-245-9737 515-222-1100 WWW.WELLMANSPUB.COM LET IT BEGIN PEPPER JACK BITES WELLMAN’S WINGS Lightly breaded pepper jack cheese Eight traditonal smoked jumbo wings bites fried golden brown and served or boneless wings coated with your with our creamy ranch dressing - 8.99 choice of sauce. Served with celery and • WELLMAN’S NACHOS • ranch or blue cheese dressing - 9.99 Crisp tortilla chips topped with tender ONION RINGS Thin, hand-cut hand-dipped onion Naked • Hot Buffalo • Sweet Chili chicken, melted Mexican cheese, Mild Buffalo • Garlic Parmesan strings lightly breaded and fried diced tomato, fresh jalapeños, all Sriracha Bourbon • BBQ finished with our homemade mojo golden brown - 7.99 Tropical Habanero • Honey BBQ HALF ORDER - 4.99 3 sauce - 10.99 SIZZLIN’ STEAK - 1.99 BUFFALO CHICKEN • STREET TACOS ( ) • LOADED WELLMAN’S CHIPS RANGOON SHRIMP – Blackened shrimp, CREAMY SPINACH A heaping pile of thin sliced potatoes, fresh cabbage, carrots, cilantro, and AND ARTICHOKE DIP Creamy house made buffalo chicken A creamy dip full of tender artichokes, smothered with bacon, melted cheeses, dip, tucked inside a golden flaky chipotle mayo - 9.99 sautéed fresh spinach, and cheeses. sour cream, and chives - 9.99 wonton rangoon, topped with buffalo CARNITAS – Carnitas pork, feta Enjoy with our fresh corn tortilla CHICKEN TENDERS sauce and ranch drizzle - 9.99 cheese, corn salsa, and guacamole - 9.99 chips - 9.99 Juicy white meat chicken breast, coated in our signature crispy TUNA NACHOS LETTUCE WRAPS SOFT PRETZEL STICKS Ahi tuna seared rare and served Iceberg lettuce shells filled with seasoned Four large salted baked, soft breading - 9.99 ADD FRIES 1.99 atop crispy wonton points with rice, carrot and cucumber medley, and pretzel sticks served with beer pineapple salsa and our signature pulled chicken all topped with teriyaki cheese sauce - 7.99 spicy mayo - 10.99 sauce.