B. APPETIZERS No. 0 INDEX. Card No. Cranberry and Orange Juice Cocktail Cranberry and Apple Juice Cocktail Chinese Egg Rolls (Fried)
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1 INDEX B. APPETIZERS No. 0 Card No. B B B B B B B B B B B B Cranberry and Orange Juice Cocktail Cranberry and Apple Juice Cocktail Chinese Egg Rolls (Baked) Chinese Egg Rolls (Fried) Philippine Style Egg Rolls (Baked) Philippine Style Egg Rolls (Fried) Tomato Juice Cocktail Vegetable Juice Cocktail Spicy Tomato Juice Cocktail Shrimp Cocktail Spiced Shrimp Pizza Treats
2 CRANBERRY AND ORANGE JUICE COCKTAIL APPETIZERS No.B /2 Cup 69 cal 17 g 0 mg 3 mg 9 mg CRANBERRY JUICE COCKTAIL JUICE,ORANGE,FROZEN,CONCENTRATE,3/1,THAWED WATER,COLD 14-7/8 lbs 4-1/8 lbs 9-7/8 lbs 1 Combine juices and water; stir until blended. Cover and refrigerate at 41 F. or lower. 1 gal 2-2/3 qts 1 qts 2-5/8 cup 1 gal 3/4 qts
3 CRANBERRY AND APPLE JUICE COCKTAIL APPETIZERS No.B /2 Cup 70 cal 17 g 0 mg 7 mg 7 mg CRANBERRY JUICE COCKTAIL JUICE,APPLE,FROZEN,CONCENTRATE,3/1,THAWED WATER,COLD 14-7/8 lbs 4-1/8 lbs 9-7/8 lbs 1 Combine juices add water; stir until blended. Cover and refrigerate at 41 F. or lower. 1 gal 2-2/3 qts 1 qts 2-5/8 cup 1 gal 3/4 qts
4 CHINESE EGG ROLLS (BAKED) APPETIZERS No.B Egg Roll 140 cal 13 g 1 5 g 50 mg 247 mg 22 mg EGG ROLLS,CHINESE,FROZEN 18-3/4 lbs 1 2 Place 50 egg rolls on each sheet pan. Using a convection oven, bake at 350 F. for 20 to 25 minutes or until brown on high fan, closed vent. CCP: Internal temperature must reach 145 F. or higher for 15 seconds. Hold for service at 140 F. or higher.
5 CHINESE EGG ROLLS (FRIED) APPETIZERS No.B Egg Roll 180 cal 13 g mg 247 mg 22 mg EGG ROLLS,CHINESE,FROZEN 18-3/4 lbs 1 Fry egg rolls in deep fat at 350 F. for 7 minutes or until golden brown and heated through. DO NOT OVERCOOK. Egg rolls will rise to the surface when cooked. CCP: Internal temperature must reach 145 F. or higher for 15 seconds. 2 Drain well in basket or on absorbent paper. CCP: Hold for service at 140 F. or higher.
6 APPETIZERS PHILIPPINE STYLE EGG ROLLS (BAKED) No.B Egg Roll 93 cal 8 g 7 g 4 g 33 mg 165 mg 15 mg EGG ROLLS,PHILIPPINE STYLE,FROZEN 12-1/2 lbs 1 2 Place 50 egg rolls per sheet pan. Using a convection oven, bake at 350 F. for 10 to 15 minutes or until heated through on high fan, closed vent. CCP: Internal temperature must reach 145 F. or higher for 15 seconds. Hold for service at 140 F. or higher.
7 PHILIPPINE STYLE EGG ROLLS (FRIED) APPETIZERS No.B Egg Roll 133 cal 8 g 7 g 8 g 33 mg 165 mg 15 mg EGG ROLLS,PHILIPPINE STYLE,FROZEN 12-1/2 lbs 1 Fry Philippine egg rolls in deep fat at 350 F. for 4 to 5 minutes, or until golden brown and heated through. DO NOT OVERCOOK. 2 Drain well in basket or on absorbent paper. CCP: Hold for service at 140 F. or higher.
8 TOMATO JUICE COCKTAIL APPETIZERS No.B /2 Cup 22 cal 6 g 1 g 0 mg 457 mg 12 mg JUICE,TOMATO,CANNED JUICE,LEMON /8 lbs 6-1/2 oz 3 gal 1 qts 3/4 cup Combine tomato juice and lemon juice; cover; refrigerate at 41 F. or lower for several hours or overnight. Stir well before serving.
9 VEGETABLE JUICE COCKTAIL APPETIZERS No.B /2 Cup 24 cal 6 g 1 g 0 mg 340 mg 14 mg JUICE,VEGETABLE,CANNED JUICE,LEMON /4 lbs 6-1/2 oz 3 gal 1 qts 3/4 cup Combine canned vegetable juice and lemon juice; cover; refrigerate at 41 F. or lower for several hours or overnight. Stir well before serving.
10 SPICY TOMATO JUICE COCKTAIL APPETIZERS No.B /2 Cup 22 cal 6 g 1 g 0 mg 467 mg 12 mg JUICE,TOMATO,CANNED SAUCE,TABASCO JUICE,LEMON /8 lbs 6 oz 6-1/2 oz 3 gal 1 qts 3/4 cup 3/4 cup Combine tomato juice, hot sauce and lemon juice; cover; refrigerate at 41 F. or lower for several hours or overnight. Stir well before serving.
11 SHRIMP COCKTAIL APPETIZERS No.B Shrimp 83 cal 12 g 1 1 g 84 mg 480 mg 43 mg SHRIMP,FROZEN,RAW,PEELED,DEVEINED WATER,BOILING SEAFOOD COCKTAIL SAUCE LETTUCE,ICEBERG,FRESH LEMONS,FRESH 12 lbs 6-1/4 lbs 3 qts 3 qts 1-3/8 cup 4 lbs 5-1/8 lbs 13 each 4-1/3 lbs 1 Place shrimp in boiling water and cover. Return to a boil; uncover; reduce heat; simmer 2 to 3 minutes. CCP: Internal temperature must reach 145 F. or higher for 15 seconds. DO NOT OVERCOOK. Drain immediately. 2 Place shrimp in single layer on pans. CCP: Refrigerate at 41 F. or lower for use in Step 5. 3 Prepare 1 recipe Seafood Cocktail Sauce, Recipe No. O Cover; refrigerate for use in Step 6. 4 Line individual serving dishes with lettuce. 5 Arrange 4 shrimp on lettuce in each dish. 6 Place 2 tablespoons of sauce in each souffle cup. Serve shrimp with 1 lemon wedge. Cut 8 wedges per lemon. CCP: Hold for service at 41 F. or lower. Notes 1 In Step 3, prepared seafood cocktail sauce may be used.
12 SPICED SHRIMP APPETIZERS No.B Shrimp 60 cal 5 g 1 1 g 84 mg 100 mg 56 mg SHRIMP,FROZEN,RAW,PEELED,DEVEINED WATER,BOILING VINEGAR,DISTILLED PEPPER,RED,GROUND MUSTARD,DRY CELERY SEED PAPRIKA,GROUND GINGER,GROUND MACE,GROUND CINNAMON,GROUND CLOVES,GROUND BAY LEAF,WHOLE,DRIED LETTUCE,FRESH,LEAF,RED LEMONS,FRESH 12 lbs 2-1/8 lbs 4-1/8 lbs 1-1/8 oz 2-3/8 oz 7/8 oz 1/2 oz 1/4 oz 1/4 oz 1/4 oz 1/8 oz 3/8 oz 4 lbs 5-1/8 lbs 1 qts 2 qts 1/4 cup 2-1/3 tbsp 1/4 cup 2-1/3 tbsp 1/4 cup 1/3 tbsp 2 tbsp 1 tbsp 1 tbsp 1 tbsp 1/3 tsp 12 lf 2 gal 1/8 qts 13 each 6-1/4 lbs 1 Place shrimp in boiling water, add vinegar and spices, cover; return to a boil. Uncover; reduce heat; simmer 2 to 3 minutes. CCP: Internal temperature must reach 145 F. or higher for 15 seconds. DO NOT OVERCOOK. Drain immediately. 2 Place shrimp in single layer on pans. CCP: Refrigerate at 41 F. or lower for use in Step 5. 3 Line individual serving dishes with lettuce. 4 Arrange 4 shrimp on lettuce in each dish. CCP: Hold for service at 41 F. or lower. 5 Serve shrimp with 1 lemon wedge. Cut 8 wedges per lemon. Notes 1 In Step 3, prepared seafood cocktail sauce may be used.
13 PIZZA TREATS APPETIZERS No.B Slice 147 cal 17 g 8 g 5 g 10 mg 322 mg 158 mg CHEESE,PIZZA BLEND,SHREDDED TOMATO PASTE,CANNED OIL,SALAD OLIVES,RIPE,PITTED,SLICED,DRAINED ONIONS,FRESH,CHOPPED PEPPERS,GREEN,FRESH,CHOPPED BREAD,FRENCH,SLICED 1/2 INCH lbs 1 lbs 3-7/8 oz 7-1/8 oz 1 lbs 11-7/8 oz 6-1/4 lbs 1 gal 1-3/4 cup 1/2 cup 1-1/2 cup 2-5/8 cup 2-1/4 cup 100 sl 1 lbs 14-3/8 oz Combine cheese, tomato paste, salad oil, olives, onions and peppers. Blend well. Spread 3 tablespoons of mixture on each slice of bread. Place on ungreased pans. Using a convection oven, bake at 350 F. 5 minutes or until cheese is melted on low fan, open vent.
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The best cuts of meat to get for tartar are tenderloin, sirloin and top round.
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September 10, 2015 VSG Recipes
Salad Macaroni (Vegan) 16 oz Salad macaroni 1/8 tsp Garlic salt 1/8 tsp Sea salt 1/8 tsp Onion pwdr 1/3 cup chopped Dill pickles 1/3 cup sliced Green onion 1/4 cup Diced celery 1 can (4.25 oz) Chopped
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Cut avocado in half and remove pit. Using a large spoon remove the avocado from the skin and then cut into thin slices.
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Okara can be dried by spreading fresh okara onto flat surfaces, and then drying in 120 C (250 F) oven, stirring every minutes or so until dry.
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4-6 servings CHICKEN & CELERY ROOT CASSEROLE. back. front in. c o l l e c t i b l e r e c i p e s # inch.
1½-2 lbs chicken thighs and drumsticks ¼ cup plain flour Sea salt and freshly ground black 3 tbsp olive oil or canola oil 4 slices thick cut bacon, cut into ½ pieces 1 onion, peeled and diced 1 large celery
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Quinoa 10 Ways Find more fat-loss recipes, healthy tips and tons of fresh ideas at BeyondDiet.com
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