Wiberg Corporation Product List Blended Products
Total Page:16
File Type:pdf, Size:1020Kb
Load more
Recommended publications
-
Honey Recipes on Across the Fence
Across the Fence Honey Recipes – February 2008 Tips for Cooking with Honey Keep honey in a closed container in a dry place. Do not refrigerate, as refrigeration hastens the formation of crystals. Should this granulation occur, place the container in a pan of hot water until all crystals melt. The honey container should not rest on the bottom of the pan. Granulation does not alter the color or flavor of honey. To substitute honey for sugar, use the same amount of honey, but reduce other liquids by ¼ cup. When measuring honey, coat the measuring cup or spoon with oil or melted butter, or measure shortening before measuring honey. If recipe gets too brown, cover with foil to prevent burning. Baked goods made with honey stay fresh longer since honey tends to prevent them from drying out. This is an important factor when baking ahead or when sending baked items to out-of-town family or friends. Lyn Jarvis’ Recipes Apricot Honey Chicken 4 boneless skinless chicken breast halves 3 Tbsp. apricot preserves (5 oz. each) 2 Tbsp. orange juice 1 Tbsp. canola oil 4 tsp. honey In a large skillet, cook chicken in oil over medium heat for 7 to 9 minutes on each side or until juices run clear. Combine the preserves, orange juice, and honey; pour over chicken. Cook for 2 minutes or until heated through. Yield: 4 servings. Peach and Pear Crisp 1 medium fresh peach, peeled and chopped 1½ tsp. lemon juice 1 medium ripe pear, peeled and chopped ¼ tsp. ground cinnamon 1 Tbsp. honey ⅛ tsp. -
Big Green Egg Recipes
The BIG GREEN EGG Recipe Book of The BGE on-Line Forum http://biggreenegg.com/wwwboard/wwwboard.shtml Compiled by Bill Wise March 11, 2007 {intentionally left blank} Table of Contents WEB SITES of Recipes and BBQ Needs ................................................. 5 Meat Cooking Guide .................................................................. 6 Spice Conversions .................................................................... 7 Dry or Liquid Measurement Conversions ................................................. 8 Fire Building Techniques for the Big Green Egg ........................................... 11 RUBS & MARINADES ............................................................... 14 CASSEROLES ...................................................................... 22 BREADS & PIZZA ................................................................... 26 BEEF/VENISON ..................................................................... 32 PORK/RIBS/BARBECUE ............................................................. 44 LAMB .............................................................................. 71 SEAFOOD .......................................................................... 77 SAUSAGES ......................................................................... 93 POULTRY .......................................................................... 98 VEGETABLES/FRUITS/SALSA ...................................................... 115 DESSERTS ........................................................................ -
Overvågning Af Nitrit/Nitrat I Udvalgte Fødevarer Projektledelse Laboratoriearbejde Projekt 2008-20-64-00812 Marts 2010
Overvågning af nitrit/nitrat i udvalgte fødevarer Udført af Peter Molander, Fødevareregion Øst Rapport udfærdiget af Marianne Jakobsen, Fødevareregion Øst Projektledelse Birgit Bønsager, Fødevarestyrelsen Torben Leth, Fødevareinstituttet Ib Krog Larsen, Fødevareregion Øst Laboratoriearbejde Åse Johansen Lene Kristensen Peter Molander Birgit H. Petersen Projekt 2008-20-64-00812 marts 2010 INDHOLDSFORTEGNELSE SAMMENDRAG.............................................................................................................................. 3 SUMMARY ..................................................................................................................................... 5 1. INDLEDNING.............................................................................................................................. 7 2. PRØVEMATERIALE OG UNDERSØGTE STOFFER ................................................................. 8 3. ANALYSEMETODE .................................................................................................................... 9 4. ANALYSEKVALITETSSIKRING.................................................................................................. 9 5. RESULTATER .......................................................................................................................... 10 6. KONKLUSION .......................................................................................................................... 14 7. REFERENCER ........................................................................................................................ -
Turkish Delights: Stunning Regional Recipes from the Bosphorus to the Black Sea Pdf
FREE TURKISH DELIGHTS: STUNNING REGIONAL RECIPES FROM THE BOSPHORUS TO THE BLACK SEA PDF John Gregory-Smith | 240 pages | 12 Oct 2015 | Kyle Books | 9780857832986 | English | London, United Kingdom Turkish Delights: Stunning Regional Recipes from the Bosphorus to the Black Sea | Eat Your Books She hopes these recipes will take you on a Turkish journey - to learn, taste and enjoy the delicious foods of her homeland and most importantly to feel the warmth and sharing spirit of Turkish culture. Turkish cuisine is based on seasonal fresh produce. It is healthy, delicious, affordable and easy to make. She shows you how to recreate these wonderful recipes in your own home, wherever you are in the world. Her dishes are flavoured naturally with: olive oil, lemon juice, nuts, spices, as well as condiments like pomegranate molasses and nar eksisi. Turkish cuisine also offers plenty of options for vegetarian, gluten-free and vegan diets. She hopes her recipes inspire you to recreate them in your own kitchen and that they can bring you fond memories of your time in Turkey or any special moments shared with loved ones. Her roots - Ancient Antioch, Antakya Her family's roots date back to ancient Antioch, Antakya, located in the southern part of Turkey, near the Syrian border. This book is a special tribute to Antakya and southern Turkish cuisine, as her cooking has been inspired by this special land. Her parents, Orhan and Gulcin, were both born in Antakya and she spent many happy childhood holidays in this ancient city, playing in the courtyard of her grandmother's year old stone home, under the fig and walnut trees. -
Finger Food Minimum Order of 15 Pieces Per Grade
FINGER FOOD MINIMUM ORDER OF 15 PIECES PER GRADE VEGETARIAN VEGETABLES – STICKS WITH HONEY – DILL - MUSTARD MINI ANTI – PASTI – PIKE ON HERBS PIKES WITH MOZZARELLA, BASIL, CHERRYTOMATO & BALSAMICO IN A MINIGLAS FETA FRESH CHEESE - PRALINES IN THE BASILICAL SHEET SKEWER OF POTATOE AND TOMATO WITH PESTO AND ROASTED PINE NUTS MICADO OF VEGETABLES AND MUSHROOMS GRILLE AND MARINATED WITH FRESH FLAVORS AND HERBS EGGPLANT ROLLS FILLED WITH FRESH CHEESE & RUCOLA LA RAT POTATO FILLED WITH GARDEN FORESTS- SCHMAND AVOCADO – GREEN APPLE COCKTAIL WITH CILLI & KORIANDER TARTAR OF MUSHROOMS WITH A CHIP OF PARMA HAM TOWER OF MOZZARELLA AND EGGPLANT ROASTED VEGETABLES PROVENCECAL STYLE WITH FRESH GOAT CHEESE AND HONEY TOMATO COMPOTE & MOZZARELLA WITH GREEN PESTO AND PINE NUTS SALAD OF PENNE NOODELS WITH ARUGULA, TOMATOES & ROASTED PINE NUTS & PECORINO CHEESE SALAD OD DWARF TOMATOES & MINI MOZZARELLA AND PESTO PIKANT SALAD OF PAPAYA WITH ROASTED PINE NUTS TOWER OF TOMATOES AND MOZZARELLA GOAT CHEESE WITH DATE AND FIG MUSTARD FRIED BALLS OF VEGETABLES STUFFED WITH FRESH GOAT CHESSE AND OLIVES AND A SOURCREAM BAKED LENTILS _ MEATBALLS IN A SESAM CLOVE WITH A FINE MINT AND YOGUHRT DIP FRIED CUBES OF CHEESE IN A DOUGH COAT COUT WITH GRAPES AND SALTPASTRY MEDITERRANEAN SALAD OF CHICKENPEAS FISH & SEAFOOD WILD SALMON WITH HONEY – DILL- MUSTARD LOLLI POP OF SMOKY SALMON WITH WASABI – HORSERADISH AVOCADO – MOUSE, WITH SALAD OF RIVER CANNLES & SMOKING SALMON MARINATED GRILLED GINGER SHRIMP ON PINEAPPLE MOUSSE OF KING CRABMEAT WITH KETA – KAVIAR STUFFED EGGS WITH -
1,500 Types of Sausage 1 Scalded - Put Into Boiling Water and Heat~ to Taste - a Range Which Includes Frankfurter and Wiener
1,500 Types of Sausage 1 Scalded - put into boiling water and heat~ to taste - a range which includes Frankfurter and Wiener. The latter takes its name from a Wurst citizen of Berlin, who had nothing to do with Austria's capital. The sausage his inventive mind Did you know that strict German laws affecting thought up is rather like a Frankfurter. trade descriptions allow only Frankfurters fr0m WeiBwurst, another sea lded sausage, comes Frankfurt to be called Frankfurter? That in fr0m Munich, and is fat and greyish-white !n Germany a Hamburger is a citizen of Hamburg, ool0ur. Bockwurst is found almost everywhere, not a piece of minced beef - which in Germany and is recognisable by its short, fat sha@e. is called a Deutsches Beefsteak? That the Ger Bratwurst, originally a product of Ni.irnberg, is mans eat much more pork than any other now popular throughout Germany. When grilled meat? Orthat some Germans find the idea over an open fire it is called Rostbratwurst. 0f eating lamb somewhat distasteful? 2 Boiled (eaten cold): the two best-known Buying meat is no problem in Germany; in fact boiled varieties are Leberwurst (liver sausage), a meat can even be bought at an inn. Many older soft sausage easy to spread on bread, and inns, especially •in the soutli, have their own Blutwurst (something like black pudding) butcher's shop in one part of the building, which is often heavily spiced. which is then called a Gasthaus-Metzgerei. 3 Smoked: smoked sausages are mostly lean It is Wurst - the huge range of German cold and rather dry, with good keeping qu.i lities. -
Deutsche Nacht at Field to Fork
Deutsche Nacht at Field to Fork Friday, January 29th 5-10pm Dine-in, Takeout, & Curbside Available Advance Takeout Orders Encouraged (920) 694-0322 Gemischter Salat greens, ham, carrots, cucumber, radish, cherry tomato, dinklebrot croutons, creme fraiche with a herb dressing $12 Buckwheat Dumpling Soup smoked pork jowl, apple, and cabbage $9 Pierogi german style pierogi stuffed with potato, onion, cheese, summer sausage, with a beer-apple house mustard sauce $12 Wurstwaren sample platter of mixed cured meats; Mettwurst, Braunschweiger, Summer Sausage, with cheese, dinkelbrot, and house mustard $18 Lange Rote Thüringer sausage, onion, and mustard on a house bun with fries $13 Spätzle carmalized onion, cheese, and speck $17 Sausage Plate Bockwurst & Weisswurst sausage, braised red cabbage, German potato salad, house sauerkraut, and mustard $21 Pork Schnitzel lightly breaded and fried pork cutlet, mushroom gravy, German potato salad, house sauerkraut, and braised red cabbage $24 Drinks (To Go!) Old Fashioned - $8 Freising Beer - $5/glass or $18/32oz Growler ‘Underberg’ digestif - $4 Deutsche Nacht at Field to Fork Friday, January 29th 5-10pm Dine-in, Takeout, & Curbside Available Advance Takeout Orders Encouraged (920) 694-0322 Sausage Guide Mettwurst beef, veal, pork, coriander, celery seed, allspice, marjoram, caraway, mustard seed Bierwurst beef, pork, cardamom, coriander, paprika, dark beer, salt, pepper, mustard seed Braunschweiger pork jowl, pork liver, pork fat, salt, onion, pepper, clove, allspice, sage, marjoram, nutmeg, ginger Weisswurst pork, veal, mace, ginger, lemon zest, parsley Thüringer pork, veal, caraway, mace, garlic Knackwurst smoked pork, veal, mace, paprika, coriander, allspice Bockwurst pork, veal, onion, clove, milk, egg. -
2017 Spring Fine Food Catalogue
31 August - 12 September 2017 Sydney Showground Sydney Olympic Park CATALOGUE www.rasnsw.com.au Thank you from the President Thank you for entering in this Sydney Royal Competition and congratulations to those who were successful in winning a prestigious Sydney Royal medal. It’s quite remarkable that every year our Sydney Royal Competitions attract such a high standard of entries, not only from New South Wales, but from right across the country. Agricultural competitions are at the heart of the Royal Agricultural Society of NSW (RAS) charter – to encourage and reward excellence, and support a viable and prosperous future for our agricultural communities. To be the recipient of a Sydney Royal award is a significant achievement representing months, years and sometimes decades of hard work and dedication. To help winning Exhibitors promote their success, the RAS provides Champion, Trophy, Gold, Silver and Bronze medal winners with Sydney Royal artwork to use on product packaging and other marketing materials to promote their success. Our Competitions are reviewed every year to ensure they remain relevant to industry standards and are up-to-date with changing trends. Please do give us your feedback; we value the strong links we have with agricultural industries. There are many people involved in making our Competitions the world-class events they are and I thank our stewards and judges for their time, expertise and energy. Their impeccable ethics ensure only the best of the best are awarded. I also extend my gratitude to our generous Competition partners along with our Committees and supporters. On behalf of the RAS, thank you for your support of our Competition program. -
Spicy Radish Fav's Something Different… Radish Sprouts Ol' Faithfuls Sides and Salads
SPICY RADISH FAV’S OL’ FAITHFULS fall-off-the-bone BBQ Back Ribs Two fried eggs, lettuce, tomato, mayo and cheddar cheese on a | ½ rack 12.25 | full rack 17.25 with sm. fries +2.75 grilled ciabatta bun 8.25 with sm. fries +2.75 Sliced chicken breast, bacon, lettuce, tomato, mayo and cheddar 1/4 lb patty with lettuce, tomato, onions, relish, mustard, spicy cheese in a whole wheat tortilla 9.25 with sm. fries +2.75 mayo, pickles and jalapeno jack cheese on a whole wheat bun single 7.99 | double 10.49 | bacon 1.99 with sm. fries +2.75 Herb chicken breast, garlic mayo, spinach, onion and tomato on a grilled ciabatta bun 9.25 with sm. fries +2.75 1/4 lb patty with lettuce, tomato, onions, relish, mustard, spicy mayo, pickles and jalapeno jack cheese on a whole wheat bun single 9.98 | double 12.48 with sm. fries +2.75 1/4 lb patty with lettuce, tomato, onions, relish, mustard, mayo, pickles and cheddar cheese on a whole wheat bun single 8.99 | double 11.49 | bacon 1.99 with sm. fries +2.75 4 oz, hand breaded chicken breast, with mayo, lettuce and tomato, on a whole wheat bun 9.25 | cheese 1.29 | bacon 1.99 with sm. fries +2.75 Our veggie burger patty made with brown rice, carrots, nuts, eggs and bread crumbs. Dressed with lettuce, tomato, red onion, choice of garlic or spicy mayo and cheese on a whole wheat bun 1 lb breaded in your choice of Original, Hot or Honey Garlic 11.49 single 7.75 | double 10.25 with sm. -
VG to Go Menu (PDF, 871
VEGAN WALNUT LENTIL WRAP 19 Masala Mustard Sauce + Caramelized Onions Mustard Greens + Onion Frites PORTAGE & MAIN BURGER 25 Fresh Ground 7oz CAB Patty + Smoked Gouda Pork Belly + Dill Pickle + Roasted Garlic Aioli Butter Lettuce + Brioche Burger Bun QUESADILLA 14 Spinach Flour Tortilla + Cheese + Vegetables Served With Sour Cream & Salsa BITES + Add Chicken 8, Add Guacamole 2 + Add Steak or Tiger Shrimp 10 HEIRLOOM CAULIFLOWER FRITTERS 16 Spiced Plum Sauce + Pistachio Duhka Crunch CHEF’S STRIPLOIN 44 Aged CAB Striploin + Duck Fat Baby Potatoes CHEF’S CHARCUTERIE 21 Garlic Broccolini + Beer Mustard Crunch House Made Lavosh + Manitoba Pickles Black Garlic Jus Seasonal Accompaniments + Add Artisanal Cheese Selection 11 CATCH OF THE DAY 27 Using Locally Sourced + Seasonal Ingredients SOUP OF THE WEEK 9 VG CRISPY CALAMARI 17 BUTTER CHICKEN 24 Buffalo Sauce + Celery + Blue Cheese Dressing Garam Masala Marinated Chicken Coriander Yogurt + Grilled Naan + Poppadum HAND MADE LOCAL PEROGIES 20 Scented Basmati Rice + Roasted Cashews “Country Pierogi Shop” pierogis + bacon Crème Fraiche + Scallions FISH & CHIPS 26 Beer Battered Manitoba Pickerel BUTTERMILK BRINED CHICKEN WINGS 21 Crispy Fries + Classic Tartar Sauce + Slaw Choice of: House Made Buffalo, Rye BBQ Sauce, Honey Hot, Sesame Sweet Soy, BUTTERMILK FRIED CHICKEN 21 Salt & Pepper + Hand Cut Crudités) Dill Potato Salad + Honey Dill Remoulade SIGNATURE CHICKEN COBB SALAD 20 CHICKEN PESTO PIZZA 16 Mixed Leaves + Crispy Bacon + Avocado Thin Crust with Chicken + Pesto Chopped Egg + Blue Cheese -
WIBERG Corporation PRODUCT LIST Effective: January 1,2011
~ WIBERG CORPORATION ~ PRODUCT LIST NATURAL SPICES rBLENDED PRODUCTS PHOSPHATE ADDITIVES & RAW MATERIALS [ARTIFICIAL CASINGS NATURAL CASINGS FOOD SERVICE WIBERG Corporation PRODUCT LIST Effective: January 1,2011 NATURAL SPICES ID I DESCRIPTION I IL- ID__ -L D_E_S_C_R_IP_TI_O_N _ 3-1000 ALLSPICE, CRACKED 3-1140 GARLIC, GRANULATED 3-1002 ALLSPICE, GROUND 3-1398 GARLIC, GRANULATED, CALIFORNIAN 3-1005 ALLSPICE, WHOLE 3-1142 GARLIC, GRANULATED, ROASTED 3-1007 ANISE SEED, GROUND 3-1145 GARLIC, MINCED 3-1011 ANISE SEED, WHOLE 3-1390 GARLIC, MINCED, CALIFORNIAN 3-1012 ANNADO, POWDER 3-1149 GARLIC, POWDER 3-1015 BASIL LEAF, GROUND 3-1139 GARLIC, PUREE 3-1017 BASIL LEAF, RUBBED 3-1156 GARLIC, SLICED 3-1021 BAY LEAF, GROUND 3-1158 GINGER, GROUND 3-1023 BAY LEAF, WHOLE 3-1164 HERBS, FRENCH 3-1033 CARAWAY SEED, GROUND 3-1397 JALAPENO PEPPER, -8 +40 GRANULATED 3-1031 CARAWAY SEED, WHOLE 3-1165 JALAPENO PEPPER, DICED, 1/4" 3-1037 CARDAMOM, GROUND 3-1167 JALAPENO PEPPER, POWDER C1043 CAYENNE PEPPER, 30,000 SCV, L.D 3-1171 LEEK, FLAKES 3-1452 CAYENNE PEPPER, 70,000 SCV 3-1432 LEMONGRASS 3-1065 CHILLI PEPPER MILD, NEW MEXICO 3-1175 LOVAGE, GROUND (LiEBSTOECKL) 3-1320 CHILLI PEPPER, CHIPOTLE, GROUND 3-1174 LOVAGE, LEAVES (LiEBSTOECKL) 3-1066 CHILLI, ANCHO, GROUND 3-1177 MACE, GROUND 3-1445 CHILLI, ANCHO, WHOLE 3-1180 MACE, WHOLE 3-1067 CHILLI, CALIFORNIA 3-1181 MARJORAM, GROUND 3-1071 CHILLI, CRUSHED 3-1183 MARJORAM, RUBBED 3-1078 CHILLI, GROUND 3-1185 MARJORAM, THURINGER, RUBBED 3-1069 CHILLI, MINCED, SEEDLESS 3-1190 MINT LEAF 3-1081 CHIVES, DRIED 3-1191 MINT, GROUND 3-1079 CHIVES, TUBULAR, DRIED 3-1195 MUSTARD SEED, BROWN, CRUSHED 3-1399 CILANTRO, GROUND 3-1200 MUSTARD SEED, GROUND (204) 3-1084 CILANTRO, RUBBED 3-1202 MUSTARD SEED, WHOLE 3-1086 CINNAMON, KA. -
HFX New Food Menu 918 Copy
STARTING LINEUP 40 WAY FLAVOURS 40-WAY WINGS 14.5 SIGNATURE CLASSIC DRY THE SAUCES SAUCES RUBS DIPS A pound of our award winning wings, fried until golden brown. Offered ‘40-Ways’. MILDCreamy Dill Honey Garlic Mango Chipotle Aioli 40-WAY RIBS 16 Electric Honey Honey Mustard Salt & Pepper Honey Dill A generous portion of our fall-off-the-bone pork baby back ribs. Momofuku Teriyaki Citrus Blast Ranch Offered ‘40-Ways’, Served with Pint fries and house-made coleslaw. Mongolian BBQ Sweet & Sour Parmesan Herb Blue Cheese POUTINE 13 Sticky Sweet Red Thai Garlic Parmesan Pint fries topped with cheese curds and Pint gravy. Guinness BBQ Pineapple Curry Maple Greek ADD PULLED PORK or GROUND BEEF ~ 4 Jasper Ave BBQ Maple BBQ Montreal Spiced Pint Aioli PINT PEROGIES 13 Carolina Gold Bourbon BBQ Kentucky Bourbon Salsa Eight deep fried perogies topped with cheese, bacon, green onions, Honey Hot Kansas City BBQ Lemon Pepper Sour Cream and sour cream. Honey Sriracha Szechuan Key Lime Guacamole PRAIRIE PANKO PICKLES 13 Peri Peri Hotiyaki Cajun Sweet Sriracha Breaded, deep-fried and unforgettable. Served with tzatziki. Bermuda Burner Caribbean Jerk Insanity HOT CHEESE STICKS 13 Death Wish Sweet Chili Six breaded and golden fried mozzarella sticks. Served with sweet Seven Pepper Red Hot WINGS 40 WAYS Sriracha aioli. CHICKEN FINGERS 15 Crispy chicken tenders, with honey dill dressing. Served with your choice of Pint fries or salad. PERFECT TO SHARE PINT FRIES 8 NIAGARA NACHOS 19 A heaping basket of beer battered fries. SUB SWEET POTATO FRIES ~ 3 House-made nacho chips, with jalapeños, tomatoes, green onions, and STUFFED CANOES 14 cheddar – mozzarella cheese blend.