Pack and Packaging: Oval 450 grs (case). 8 units per box.
|
|
|
- Peregrine Ramsey
- 6 years ago
- Views:
Transcription
1 Artisan Conserves
2
3
4 Ingredients & Making: Whole partridge, extra virgin olive oil, old-wine vinegar, water, garlic, laurel, salt and species. Open-fired low cooked. Packed while hot for autoclave sterilization purposes. Once cooked, it is packed after 48 resting hours. Degustation Suggestion: To be served cold or as it is. Divide the partridge in two parts. Remove the threads and present it with salad on the side or any other vegetable. A rusted red pepper or "piquillo pepper" could be a good choice on the side. It is also recommended eating the meat swamped in the sauce. Pack and Packaging: Oval 450 grs (case). 8 units per box.
5
6 Ingredients & Making: Whole partridge, extra virgin olive oil, onion, white wine, brandy, Serrano ham, Jerez vinegar, water, garlic, salt and species. Open-fired low cooked. Packed while hot for autoclave sterilization purposes. Degustation Suggestion: To be served hot or as it is. Divide the partridge in two parts. Remove the threads and present it with salad on the side or any other vegetable. It is also recommended eating the meat swamped in the sauce. Pack and Packaging: Oval 450 grs (case). 8 units per box.
7
8 Ingredients & Making: Two whole quails, extra virgin olive oil, old-wine vinegar, water, garlic, laurel, salt and species. Open-fired low cooked. Packed while hot for autoclave sterilization purposes. Once cooked, it is packed after 48 resting hours. Degustation Suggestion: To be served cold or as it is. Divide the quails in two parts. Remove the threads and present it with salad on the side or any other vegetable. A rusted red pepper or "piquillo pepper" could be a good choice on the side. It is also recommended eating the meat swamped in the sauce. Pack and Packaging: Oval 450 grs (case). 8 units per box.
9
10
11 Ingredients & Making: One skinless and bondless, extra virgin olive oil, old-wine vinegar, water, garlic, laurel, salt and species. Open-fired low cooked. Packed while hot for autoclave sterilization purposes. Once cooked, it is packed after 48 resting hours. Degustation Suggestion: Open and serve with the sauce, as it is. Inside "Piquillo" peppers served over the sauce. To be served cold or as it is. In a salad, place the partridge in the middle with rusted red pepper or "piquillo" pepper, lettuce and sliced tomatoes on the side (surrounding). You can also add endives. Then, add the sauce and sherry vinegar. Pack and Packaging: Jar 385 grs. 12 units per box.
12 Ingredients & Making: Skinless and boneless quails, extra virgin olive oil, old-wine vinegar, water, garlic, laurel, salt and species. Open-fired low cooked. Packed while hot for autoclave sterilization purposes. Once cooked, it is packed after 48 resting hours. Degustation Suggestion: To be served cold or as it is. Spread the quail thighs on the plate and present it with salad on the side or any other vegetable. A rusted red pepper or "piquillo pepper" could be also a good choice on the side. It is also recommended eating the meat swamped in the sauce. Pack and Packaging: Jar 385 grs. 12 units per box.
13 Partridge or quail salad
14 Ingredients & Making: quail thighs, extra virgin olive oil, old-wine vinegar, water, garlic, laurel, salt and species. Open-fired low cooked. Packed while hot for autoclave sterilization purposes. Once cooked, it is packed after 48 resting hours. Degustation Suggestion: To be served cold or as it is. Spread the quail thighs on the plate and present it with salad on the side or any other vegetable. A rusted red pepper or "piquillo pepper" could be also a good choice on the side. It is also recommended eating the meat swamped in the sauce. Pack and Packaging: Jar 385 grs. 12 units per box.
15
16
17 Ingredients & Making: partridge in vinegar marinade (30%), poultry liver, bacon, extra virgin olive oil, butter, Oporto wine, sugar, onion, salt and species. Degustation Suggestion: To be served cold and mix the higher layer of grease with the rest of the product. Spill olive oil over the bread before spreading the pâté. Keep cool once open. Pack and Packaging: Jar 130 grs. net. 12 units per box.
18 Ingredients & Making: quail in vinegar marinade (30%), poultry liver, bacon, extra virgin olive oil, butter, foie, Oporto wine, sugar, onion, salt and species. Degustation Suggestion: To be served cold and mix the higher layer of grease with the rest of the product. Spill olive oil over the bread before spreading the pâté. Keep cool once open. Pack and Packaging: Jar 130 grs. net. 12 units per box.
19 Ingredients & Making: venison meat, (28,20%), chicken liver, bacon, extra virgin olive oil, butter, Oporto wine, sugar, onion, salt and species. Degustation Suggestion: To be served cold and mix the higher layer of grease with the rest of the product. Spill olive oil over the bread before spreading the pâté. Keep cool once open. Pack and Packaging: Jar 130 grs. net. 12 units per box.
20 Ingredients & Making: wild boar in hunting sauce (21%) (wild boar meat 18%, onion, white wine, extra virgin olive oil, brandy, salt and species), bacon, chicken liver, extra virgin olive oil, butter, onion, Oporto wine, sugar and species. Degustation Suggestion: To be served cold and mix the higher layer of grease with the rest of the product. Spill olive oil over the bread before spreading the pâté. Keep cool once open. Pack and Packaging: Jar 130 grs. net. 12 units per box.
21
22
23 Ingredients & Making: tomato, pepper, onion, courgette, extra virgin olive oil, garlic, salt and sugar. Degustation Suggestion: To be served cold, hot or as it is. It is great to be served on the side of any meat or as a bed of any homemade beef or fish stew, rice, and so on. Pack and Packaging: Jar 450 grs. 12 jars per box.
24
25 Ingredients & Making: Pork cheek, extra virgin olive oil, onion, garlic, brandy, salt and pepper. Cooked on full heat before being bottled while it is still hot and finally it is sterilized in an autoclave. Degustation Suggestion: Recommended for eating hot with its sauce, adding garnish if preferred. Pack and Packaging: Jar 450 grs. 12 jars per box.
26
27 Ingredients & Making: diced ox tail, extra virgin olive oil, tomato, onion, garlic, saffron thread, salt, pepper and Moriles wine. Cooked on full heat before being bottled while still hot and sterilized in an autoclave Degustation Suggestion: Recommended for eating hot with its sauce, adding garnish if preferred. Pack and Packaging: Jar 450 grs. 12 jars per box.
28
29 Ingredients & Making: marinated pork loin and extra virgin olive oil. The marinated pork loin is fried in oil, bottled in the same oil while still hot and sterilized. Degustation Suggestion: It can be heated in the oil from the jar or can be eaten cold as an appetizer. Pack and Packaging: Jar 450grs. 12 jars per box.
30
31 Ingredients & Making: marinated venison ragout and extra virgin olive oil. The marinated venison is fried in oil and bottled in the same oil while still hot and sterilized. Degustation Suggestion: It can be heated in the oil from the jar or can be eaten cold as an appetizer. Pack and Packaging: Jar 450 grs. 12 jars per box.
32
33 Ingredients & Making: Wild boar ragout, extra virgin olive oil, onion, garlic, white wine, brandy, spices, salt and fried tomato purée. Cooked on full heat before being bottled while still hot and sterilized in an autoclave. Degustation Suggestion: Eat hot with its sauce, adding garnish if preferred. Pack and Packaging: Jar 450 grs. 12 jars per box.
34
35 Ingredients & Making: Pork knuckle, without bones and rind, soaked in brine and lemon juice for 48 hours. Put the lemon juice and the knuckle into the tin when hot and then cooking and sterilizing it. Degustation Suggestion: Can be eaten hot or cold. If eaten cold, it is recommended that it be left in the refrigerator for two hours before opening. To remove from the tin open both ends and serve with the gelatine that comes with the meat. Pack and Packaging: Can 425 grs. 12 cans per box.
36
37 Ingredients & Making: Spicy pork sausage (loin, bacon, paprika, salt, species, lactose and preservatives & colorants), antioxidant and extra virgin olive oil (30%). Degustation Suggestion: Can be heated in microwave or frying pan with its oil or maybe it can be eaten cold or with fried eggs with its oil. Keep cool once open. Pack and Packaging: Jar 450 grs. 12 jars per box.
38
39
40 Ingredients & Making: 4 Whole partridges, extra virgin olive oil, old-wine vinegar, water, garlic, laurel, salt and species. Open-fired low cooked. Packed while hot for autoclave sterilization purposes. Once cooked, it is packed after 48 resting hours. Degustation Suggestion: To be served cold or as it is. Divide the partridge in two parts. Remove the threads and present it with salad on the side or any other vegetable. A rusted red pepper or "piquillo pepper" could be a good choice on the side. It is also recommended eating the meat swamped in the sauce. Pack and Packaging: Can 2,8 kg. net. 6 cans per box.
41 Ingredients & Making: partridge in vinegar marinade (30%), poultry liver, bacon, extra virgin olive oil, butter, Oporto wine, sugar, onion, salt and species. Degustation Suggestion: To be served cold and mix the higher layer of grease with the rest of the product. Spill olive oil over the bread before spreading the pâté. Keep cool once open. Pack and Packaging: Can 400 grs. net. 20 cans per box.
42 Ingredients & Making: tomato, pepper, onion, courgette, extra virgin olive oil, garlic, salt and sugar. Degustation Suggestion: To be served cold, hot or as it is. It is great to be served on the side of any meat or as a bed of any homemade beef or fish stew, rice, and so on. Pack and Packaging: Can 820 grs. net. 8 cans per box.
43 Ingredients & Making: diced ox tail, extra virgin olive oil, tomato, onion, garlic, saffron thread, salt, pepper and Moriles wine. Cooked on full heat before being bottled while still hot and sterilized in an autoclave Degustation Suggestion: Recommended for eating hot with its sauce, adding garnish if preferred. Pack and Packaging: Can 880 grs. net. 8 units per box.
44
45
Easy Crock Pot BBQ Chicken
Easy Crock Pot BBQ Chicken 4 pounds chicken breasts 3 C BBQ sauce (recommendation of Sweet Baby Ray s) 1/3 C brown sugar 1/3 C apple cider vinegar 1 t onion powder Makes 8 servings Crock-pot 1. In crock-pot,
MEALS BREAKFAST. Choice of fried or scrambled eggs or omelet.. Poached or soft-boiled eggs.
MEALS Please find here below a selection of dishes that we serve at La Nava. We try to adapt the menu to the weather and period of year so we can make the most of seasonal produce. If you have any particular
AGED BEEF DAYS Price Quantity. MooQ Beef Burger 34 x 200g per kilo Porterhouse Steak 0.8-1kg Aged 35 days 67.20
Prices are per kg unless unit weight is specified. Some guide weights have also been provided on certain cuts of meat. Some products have minimum orders as outlined. BEEF AGED BEEF 15-35 DAYS Price Quantity
A taste of Spain. A few Spanish favourites
4 A taste of Spain A few Spanish favourites T his isn t intended to be a comprehensive list of recipes, just a few that you may care to try. Andalusian Vegetable Pot Serves 6 200g garbanzo beans (chickpeas),
A: Buffet, Starter & Combo
A: Buffet, Starter & Combo Breaded Tropical Torpedo Prawns Premium large prawns in unique bubbly crisp Japanese style tempura coating. CASE: 10 x 500g > Large tropical prawns 21-25's > 3 way cook, including
Mercadona's Fishmonger. for the. Season
Mercadona's Fishmonger Recipes for Christmas the Season Christmas 2017 25 minutes The more daring may add a splash of aniseed liquor together with the fish stock. Seafood Soup 4 raw king prawns or jumbo
2013 Warren RECC s Recipe of the Month Collection
2013 Warren RECC s Recipe of the Month Collection RECIPE OF THE MONTH JANUARY 2013 One-Dish Chicken Bake 1 2/3 cups hot water 1 can (10 3/4 oz.) condensed cream of 1 pkg. (6 oz.) stuffing mix for chicken
BARRETT BROS. HOME CURED
CATERING PRICE LIST 31-Dec-17 British Beef Per kg. Per lb. Per kg. Per lb. TOPSIDE ROASTING JOINTS 10.49 4.76 TOPSIDE EXTRA LEAN (no added fat) 12.59 5.71 T BONE STEAK 10.00 4.54 WHOLE FILLETS (chain removed)
POTATO STUFFED WITH SALMON
Do you want to know what Messi eats to be able to score so many Hat Tricks? Do you want to know what menu Iniesta ate before scoring the legendary Stamford Bridge goal? Here you have ten varied menus that
Price List Guillermo Cobos 2 Lexington Close Cambridge CB4 3LS
Price List Guillermo Cobos 2 Lexington Close Cambridge CB4 3LS 07540707095 www.azaharartisanspanishfood.com info@azaharartisanspanishfood.com The Finest Iberian products from Salamanca Our hams and charcuterie
Heritage Angus Farms Beef. Top Sirloin (medallions) Natural Beef Patties. Angus Sirloin Tip Roast. Angus Stir Fry or Stew Beef. Angus Petite Tender
Heritage Angus Farms Beef Ribeye Striploin Top Sirloin (medallions) Top Butt Caps Top Butt Roast Top Sirloin Roast Chuck Flats Ground Eye of Round Brisket 33.75/lb 25.50/lb 24.75/lb Natural Beef Patties
3.4 QT DIGITAL OIL-LESS FRYER RECIPE BOOK
3.4 QT DIGITAL OIL-LESS FRYER RECIPE BOOK INDEX French Fries 2 Fried Chicken 3 Fried Shrimp 4 Pork Cutlet 5 Roasted Chicken with Tomatoes 6 Chicken Nuggets with Honey Mustard Sauce 7 Seafood Bites 8 Sweet
Orange Avocado Oil Cake
Serves 8 Prep time: 20 minutes Cook time: 45 minutes Orange Avocado Oil Cake This lightly perfumed cake benefits greatly from the combination of the orange juice and zest and the avocado oil. The end result
Wild Game Consultants Ltd Product Listing
Please note that the products shown on this list are not restricted to wholesale customers. Individuals have the opportunity to purchase anything available. Please be advised that we will require at least
The RICE COOKER. Cookbook. Includes 11 uniquely created recipes for RICE COOKER MODEL#GRC970
The RICE COOKER Cookbook Includes 11 uniquely created recipes for RICE COOKER MODEL#GRC970 TABLE OF CONTENTS SALADS //// p. 4-5 Farro Salad with Arugula Cranberries, Feta, and Walnuts / p. 7 Quinoa Tabbouleh
The Butcher s counter at Mercadona. for the
The Butcher s counter at Mercadona Recipes for Holidays the Christmas 2018 for 6 people 60 minutes Roast pork loin with soy, ginger and honey 2 pieces of pork loin 50 ml of soy sauce 25 g of ginger 1
MEAT, POULTRY & SEAFOOD
MEAT, POULTRY & SEAFOOD A roast with a bone in will cook faster than a boneless roast. The bone carries the heat to the inside more quickly. 110 Meat, Poultry, and Seafood Keep raw meat, poultry and seafood
THIS WEEK'S MENU: DAY 1 DAY 2 DAY 3 DAY 6 DAY 4 DAY 7 DAY 5 GLUTEN FREE- 10/05/2018. Gluten Free- Salmon Bake with Vegetables
GLUTEN FREE- 10/05/2018 THIS WEEK'S MENU: DAY 1 Gluten Free- Cheeseburger Macaroni Grilled Caramelized Pineapple DAY 2 Gluten Free- Mustard Pretzel Chicken Loaded Baked Potato Skins DAY 3 Gluten Free-
Olive Oil. Revolution your Recipes. with. The Olive Oil Cookbook CAMPAIGN FINANCED WITH AID FROM THE EUROPEAN UNION AND SPAIN GOBIERNO DE ESPA A
The Olive Oil Cookbook Revolution your Recipes with Olive Oil CAMPAIGN FINANCED WITH AID FROM THE EUROPEAN UNION AND SPAIN GOBIERNO DE ESPA A MINISTERIO DE AGRICULTURA, ALIMENTACIîN Y MEDIO AMBIENTE Join
Weekly Overview. Creamy Pork Marsala. Salmon Patties with fresh Herbs. Cheddar Chicken and Broccoli Casserole. Good Butter Burgers.
Weekly Overview Breakfast Lunch Dinner Macros Monday Keto Taco Breakfast Skillet Creamy Pork Marsala Salmon Patties with fresh Herbs Calories: 1490 Fats: 97g Protein: 132g Net Carbs: 22g Tuesday Breakfast
CALAPURCA PORK FRONT HOCKS
CALAPURCA PORK FRONT HOCKS 2 pork front hocks 2 cups of dried corn 3 large potatoes 2 carrots 2 onions 2 cloves of garlic 2 tablespoons of red chili paste 1 cup cilantro Salt, cumin, oregano, oil to taste
BEEF. Whole Primal/Carton. Portioned. Processed. Offal
BEEF Whole Primal/Carton Blade Chuck Cube Roll (Scotch Fillet) Eye Round Knuckle (Nut) O.P. Rib Rack Outside (Silverside) Rost Biff (Cap off Rump) Rump Rump Cap Shortloin Striploin Tenderloin (Fillet)
The RICE COOKER. Cookbook. Includes 10 uniquely created recipes for THE TENDERRENDER 1000 MODEL#GRC670
The RICE COOKER Cookbook Includes 10 uniquely created recipes for THE TENDERRENDER 1000 MODEL#GRC670 TABLE OF CONTENTS SALADS //// P. 4-5 faro Salad with Arugula Cranberries, Feta, and Walnuts / P. 7 Quinoa
Favourite * Quality Brands
Add a Twist with SA s Favourite * Quality Brands Koo is an Icon Brand as well as the winner of the Tinned Beans Category Koo is an Icon Brand as well as the winner of the Tinned Fruit Category Black Cat
Fish Recipes. Baked Haddock, Spinach and Egg Pots. Faux Kedgeree All Stages, Serves 2
Fish Recipes Baked Haddock, Spinach and Egg Pots 200g spinach leaves 2 tbsp cold water 300g skinned haddock or firm white fish 125g of low fat crème fraiche (replaces the single cream allowance) 4 spring
Baked Encrusted Salmon
Baked Encrusted Salmon 2 6-oz. wild Alaskan salmon filets 2 tsp. olive oil 1 lime 4 tsp. IsaCrunch Seasonings (garlic powder, onion powder, pepper) Yields: 2 servings, Calories 323 Grilled Chicken Breast
Roasted Lamb with Hoisin Sauce
Roasted Lamb with Hoisin Sauce Slow-cooking lamb shoulder, basted in sticky hoisin sauce (yes from a jar), for four hours. Spice up for the adults with fresh chilli, peanuts and spring onions. Serve the
Price List as at 15 October 2018
Price List as at 15 October 2018 All prices are quoted Rand per unit, exclusive of VAT Our prices are market related and are therefore subject to change without notice. All orders are packed to your specific
recipe of the month bbq chicken sandwich ingredients directions tips September 2015 total time: 10 minutes
September 2015 bbq chicken sandwich serves: 4 total time: 10 minutes calories: 324 fat: 7 g saturated fat: 2 g cholesterol: 63 mg sodium: 650 mg potassium: 490 mg carbohydrates: 39 g fiber: 4 g protein:
CHICKEN DONE RIGHT! 5 MUST-TRY MEALS THAT MAKE EATING BETTER A BREEZE
* CHICKEN DONE RIGHT! 5 MUST-TRY MEALS THAT MAKE EATING BETTER A BREEZE LEMON OREGANO CHICKEN KEBABS * Not all PERDUE products are raised with no antibiotics ever. See product packaging for details. SUPER
Broths. Cream of Cucumber Soup serve 4-6. Start with an exceptional stock
Broths Start with an exceptional stock Chicken bones / meat bones 1tbsp olive oil Selection of vegetables rough chop- onions/celery/carrots/courgette/garlic/ 2 litres vegetable stock Thyme sprigs Oregano
Recipe Book. Recipes for all meals or snacks which are highlighted in the weekly meal plans can be found here
Recipe Book Recipes for all meals or snacks which are highlighted in the weekly meal plans can be found here Overnight Oats Servings: 1 Prep Time: 2 mins 50g porridge Oats 150ml milk or water or a combination
Tangy Egg Salad with Avocado and Cilantro. Leftovers from C6. Creamy Chive Chicken Salad with Bacon. Herb Roasted Chicken with Roasted Vegetables
Week 6 Meal Plan Breakfast Lunch Dinner Day 1 Italian Baked Eggs with Olives and Tomatoes Tangy Egg Salad with Avocado and Cilantro Balsamic Roasted Chicken and Vegetables A6 B6 C6 Day 2 Leftovers from
THIS WEEK'S MENU: DAY 2 DAY 1 DAY 3 DAY 5 DAY 4 DAY 7 DAY 6 STANDARD PLAN Standard Family Barbecue Pork Baked Sweet Potatoes
STANDARD PLAN - 09-28-2018 THIS WEEK'S MENU: DAY 1 Standard Family Barbecue Pork Baked Sweet Potatoes DAY 2 Lattice Top Chicken Stew DAY 3 Ham and Pineapple Pizza Roll-Ups Disneyland's Peanut Butter Cookies
Product list. Mini bites
C/ Sant Elies, 11-19 0 8 0 0 6 B a r c e l o n a T e l. 9 3. 2 0 9. 7 7. 4 9 F a x 9 3. 4 1 4. 6 1. 1 0 info@brusicatering.com www.brusicatering.com Product list Mini bites Assortment of mini buns: sausage,
poultry beef table of contents
poultry table of contents Balsamic Marinated Chicken 4 Broccoli Rabe Filled Turkey Breast 4 Cornish Game Hens with Lemon 5 Hoison Glazed Chicken 6 Honey- Mustard Chicken 6 Chicken Marsala with Mushrooms
A: Buffet & Starter. Breaded Tropical Torpedo Prawns. Butterfly Marinated Prawns Garlic and Herb. Chilli Mango Prawns 16/20s. Coquille St Jacques
A: Buffet & Starter Breaded Tropical Torpedo Prawns Premium large prawns in unique bubbly crisp Japanese style tempura coating. CASE: 10 x 500g > Large tropical prawns 21-25's > 3 way cook, including oven
Labor Day Menu prepared with the Labor Day Collection (Item: ) BBQ Bacon Grilled Shrimp
Labor Day Menu prepared with the Labor Day Collection (Item: 101082) BBQ Bacon Grilled Shrimp 2 pounds (16-20 count) raw shrimp, peeled and deveined 2 teaspoons Seasoned Salt 10-15 bacon slices, cut into
04 DECEMBER All prices are quoted Rand per unit Our prices are market related and are therefore subject to change without notice.
04 DECEMBER 2017 All prices are quoted Rand per unit Our prices are market related and are therefore subject to change without notice. All orders are packed to your specific requirements. Kindly bear in
Turkey breast skewer with pepper and onion Boneless turkey breast on a skewer with onions, red and green peppers. Pre-seasoned
Turkey Unbreaded, turkey, cut from the breast. Ready to cook 6100 100 g 3 kg 8 160 40 04860 06100 9 6120 120 g 3 kg 8 160 40 04860 06120 7 6140 140 g 3 kg 8 160 40 04860 06140 5 6160 160 g 3 kg 8 160 40
2. In a small bowl, combine paprika, brown sugar, sea salt and pepper. Add olive oil, mixing well. Rub paprika mixture over steaks.
Grilled Steaks with Smoked Paprika 1 tablespoon smoked paprika 1 tablespoon dark brown sugar 1 teaspoon sea salt 1/2 teaspoon freshly ground black pepper 2 tablespoons olive oil 4 (1/2-inch thick) rib-eye
THIS WEEK'S MENU: DAY 1 DAY 2 DAY 3 DAY 5 DAY 7 DAY 4 DAY 6 STANDARD PLAN Pepperoni Pizza Pull- Apart Monkey Bread
STANDARD PLAN - 06-08-2018 THIS WEEK'S MENU: DAY 1 Pepperoni Pizza Pull- Apart Monkey Bread Dulce De Leche Cupcakes DAY 2 Grilled Sweet and Sour Chicken Kabobs Garlic Dinner Rolls Recipe DAY 3 Baked Mexican
Granola Baked Apples. Roasted Sweet Potato Fries. Healthy Recipes. Healthy Recipes. Yield: 4 servings. Yield: 6 servings
424 Unit 5 Your Health and Nutrition Granola Baked Apples Yield: 4 servings 4 cooking apples (Rome Beauty or Granny Smith) ¾ c. low-fat granola 2 Tbsp. brown sugar 1 8 tsp. cinnamon Marcie Fowler - Shining
Sample Menu BEST BLOCK PARTY SAMPLE MENU. Appetizers: Guacamole and chips Seven layer bean dip*
Sample Menu If you want to have a good party, you've got to have good food! Here are three ways to organize your food: 1. Pot Luck Every household is assigned to bring one dish. It can be an appetizer,
FISH, MEAT & POULTRY:
Fish can be supplied fresh or frozen. Whole, filleted or portioned to your specifications and vac packed. All prices are subject to change depending on market fluctuations. Fresh fish will be charged by
Chicken and Cauliflower Curry. Tropical Shrimp Salad. Leftover from E8. Spicy Tuna and Egg Salad. Mediterranean Tuna Salad D8 H8 F8
Week 8 Meal Plan Breakfast Lunch Dinner Day 1 Herbed Ham Frittata Chicken and Cauliflower Curry Honey Roasted Chicken and Vegetables A8 B8 C8 Day 2 Leftover from B8 A1 B8 Tropical Shrimp Salad Leftover
Menu for Chef Stephanie Riley
Menu for 2018 Chef Stephanie Riley Chicken Brie, Cranberry, and Chestnut Stuffed Chicken Chicken breasts stuffed with brie cheese, dried cranberries, and roasted chestnuts, dredged in seasoned Panko breadcrumbs,
FAMILY CODE WEIGHT BATCH DESCRIPTION IDEAL EXPIRY CONSERVATION PRESENTATION SEGMENTS
DUCK FOIE GRAS FRESH PRODUCTS FAF0121 extra FAF0122 first FAF0103 second 450-600 g 600-700 g 400-800 g DUCK MAGRET FAC0201 350--450 g The most highly appreciated product from this bird and the origin of
Breakfast. Snack 1. Lunch. Snack 2. Dinner. & Pecan Breakfast. Mango Oat Smoothie. Mango Oat Smoothie. Grilled Shrimp. One Pan Paleo.
Mon Tue Wed Thu Fri Sat Sun Pear & Pecan Breakfast Pear Quinoa & Pecan Breakfast Strawberry Quinoa Coconut Overnight Strawberry OatsCoconut Overnight Triple Berry Oats Protein Bowl Spinach Quiche with
Crispy Chicken Thighs with Savoury Puy Lentil Ragout
Crispy Chicken Thighs with Savoury Puy Lentil Ragout Cooking time: 1 hour 30 minutes Serves 4 8 chicken thighs with skin on, bones removed 2 leeks, trimmed, finely diced 2 carrots, peeled, finely diced
Ry's Meal Plan. The New School Kitchen Created by The New School Kitchen
Ry's Meal Plan Created by Tue Wed Thu Fri Sat 6 6 5 5 4 Slow Cooker B NSK Red Thai NSK One Pan Slow Cooker M Dinner Vegan Corn B Roasted Broc Mashed Parsn Blueberry Ban Snack 3 Ry's Meal Plan 51 items
Let s have a BRUNCH PARTY. this weekend
Let s have a BRUNCH PARTY this weekend A BRUNCH PARTY It is an unusual and easy way of entertaining. And a Sunday is ideal for this kind of party because most of the preparation can be done on Saturday.
Marinated Chicken Bruschetta
6 c. Wish-Bone Italian Dressing, divided 48 Chicken Breast Halves, boneless, skinless 16 Beefsteak Tomatoes, medium, chopped 2 c. Red Onion, finely chopped, rinsed with cold water 2 c. Basil Leaves, fresh,
Summer Party Cookbook
Summer Party Cookbook Gone Grilling Asian Beef Kebabs Beef and Veggie Kebabs Over Fettuccine Beef Fillets with Stilton-Portobello Sauce Beef Sirloin Kabobs with Roasted Red Pepper Dipping Sauce Beer-Marinated
THIS WEEK'S MENU: DAY 2 DAY 1 DAY 3 DAY 5 DAY 4 DAY 7 DAY 6 GLUTEN FREE- 09/21/2018. Gluten Free- One Pot Turkey Spaghetti
GLUTEN FREE- 09/21/2018 THIS WEEK'S MENU: DAY 1 Gluten Free- Chicken Curry Rice Bowls Gluten Free- Peach Crisp Trifle DAY 2 Gluten Free- One Pot Turkey Spaghetti DAY 3 Gluten Free- Sheet Pan Teriyaki Chicken
Shopping List WEEK paleoplan.com
Shopping List WEEK 5 2016 paleoplan.com Shopping List WEEK 5 2016 paleoplan.com Shopping List WEEK 5 2016 paleoplan.com Shopping List WEEK 5 2016 paleoplan.com Prep List WEEK 5 Here is a prep list to help
Healthy Recipes For Everyday Living. Contents
Contents Brunches... 3 Savory Mushroom and Bell Pepper Omelet Cups... 3 Maple Pumpkin Pancakes... 4 Flavorful Crab Cakes... 5 **Bonus Recipes!... 6 Carrot Souffle... 7 Savory Chicken Patties... 8 Lemon
DELIVERIES & COLLECTIONS.
DELIVERIES & COLLECTIONS www.sausageman.co.uk Many of our products are recognised by the German Agricultural Society as the best of the best. QUALITY, VALUE AND SERVICE. Welcome to the Sausage Man price
Oriental Chicken Tenders Curried Peanut Chicken
Oriental Chicken Tenders Curried Peanut Chicken 1 c. soy sauce 1/3 c. sugar 4 tsp. vegetable oil 1 1/2 tsp. ground ginger 1 tsp. five spice powder 2 bunches green onion 16 chicken tenders (approx. 2 lbs.)
Week Plan Recipes Week of March 25 - March 31
Week Plan Recipes Week of March 25 - March 3 Scrambled Eggs with Bacon and Vegetables Servings 4 Total Time: 20 minutes Cook Time: 20 minutes Calories 355 Carbohydrate 0g Protein 20g Fat 27g 8 slice(s)
6 thick-cut boneless pork chops ¼ cup butter, melted 1 tablespoon honey 1 teaspoon Dijon mustard 1 teaspoon Seasoned Salt
Dilly Turkey Burger Pitas with Tzatziki Sauce 1 packet Dill Pickle Dip Mix, divided ½ cup diced cucumbers ¼ cup non-fat plain Greek yogurt ¼ cup light sour cream 1½ pounds lean ground turkey 6 whole pitas,
Edinburgh Home & Office Fresh Food Delivery
Delivery Edinburgh Home & Office Fresh Food Delivery Perfect for time-crunched foodies who love healthy and a home-cooked dinner!"#$%"&' ()) Crombies of Edinburgh 97-101 Broughton Street, Edinburgh, EH1
WHAT'S FOR DINNER MEAL PLAN Week
WHAT'S FOR DINNER MEAL PLAN Week 29 2018 (Monday 16th July to Sunday 22nd July) RECIPES THIS WEEK MONDAY 16TH Tomato Pilau TUESDAY 17TH Smoky Mince and Mac WEDNESDAY 18TH Tuna Napolitana THURSDAY 19TH
Bayou Bourbon Pork Stir-Fry
Asian Sesame Chicken Fingers 1½ pounds boneless skinless chicken breasts, cut into ½-¾-inch-thick strips ² ³ cup Asian Sesame Slow-Cooker Sauce, divided 1 cup plain panko bread crumbs 2-3 tablespoons grated
MENU 1 FIRST COURSES. Cold cream of artichokes with crispy cured ham shavings. Seafood rice with monkfish, langoustines and mussels MAIN COURSES
MENU 1 FIRST COURSES Cold cream of artichokes with crispy cured ham shavings Seafood rice with monkfish, langoustines and mussels MAIN COURSES Beef jowls cooked in Pedro Ximenez wine served with rosemary-glazed
PASTA, GRAIN, AND BEAN DISHES
PASTA, GRAIN, AND BEAN DISHES Baked Hungarian Noodles...2 Barley and Pine Nut Casserole...3 Basil Pesto...4 Bean Chili Dip...5 Cilantro Pesto...6 Chicken Breasts and Artichokes with Fettuccine...7 Cold
CODE IMAGE DESCRIPTION PACK SELL SPLIT PRICE VAT BUTCHERY CHICKEN 9 cut 1700g FRESH / FROZEN 4 x 3.4kg
BUTCHERY CHICKEN 108293 CHICKEN 9 cut 1700g FRESH / FROZEN 4 x 3.4kg 29.99 7.99 1 110352 CHICKEN BREAST 100% BRAZIL FILLETS 1 x 15kg 62.99 1 106568 CHICKEN BREAST 100% BRAZILLIAN 1 x 10kg 35.99 1 100990
Whole menu Chf Squash soup, mushrooms foam Chf And its crostini with raw ham. Service et TVA inclus
Our Gourmet Menu Crunchy fig s foot on an applesauce Vinaigrette with meat juice Pressed beef cheek with Foie Gras Small salad with calf sweetbread and ceps As a mini tart without puff paste Small slices
THIS WEEK'S MENU: DAY 2 DAY 1 DAY 3 DAY 5 DAY 7 DAY 4 DAY 6 SMALLER FAMILY Smaller Family- Easy Pizza Quesadillas
SMALLER FAMILY- 08-31-2018 DAY 1 DAY 2 DAY 3 THIS WEEK'S MENU: Smaller Family- Easy Pizza Quesadillas Smaller Family- Sea Salt Caramel Muddy Buddies Smaller Family- Frito Chip Taco Salad Smaller Family-
Barbecue Cookbook. Compiled by cookdojo home edition. Powered by CookDojo Home Edition - Web Based Version. Page 1/ :06:36
Barbecue Cookbook Compiled by cookdojo home edition Powered by CookDojo Home Edition - Web Based Version Page 1/11 2005-06-07 11:06:36 List of Recipes Barbecue Baked Barbecued Chicken Marinated Steak Kabobs
21 Amazing & Healthy Salad and Dressing Recipes
21 Amazing & Healthy Salad and Dressing Recipes TheYummyLife.com For more recipes & ideas, visit www.theyummylife.com 2 21 Amazing & Healthy Salad and Dressing Recipes TheYummyLife.com TABLE OF CONTENTS
Table of Contents. Spicy Grilled Shrimp Lamb Chops with Yogurt-Mint Chutney Grilled Portobello Saucy Pork Chops...
BBQ Grill Table of Contents Spicy Grilled Shrimp....... 5 Grilled Portobello........ 7 Grilled Green Beans....... 8 Grilled Squash......... 9 Grilled Baby Artichokes...... 11 Chicken Adobo with Grilled
Cucumber Yogurt Dip. Nutrient Totals Per Serving: Calories 100 Total Fat 1.5 g Saturated Fat 1 g Sodium 120 mg Protein 6 g
Cucumber Yogurt Dip Serving Size: 1/6 of recipe Yield: 6 servings 2 large cucumbers 2 cups plain yogurt, low-fat ½ cup sour cream, non-fat 1 tablespoon lemon juice 1 tablespoon fresh dill 1 garlic clove,
T-BUILDING FOODS & MEAL PLAN
T Building T-BUILDING FOODS & MEAL PLAN Craig Ballantyne, CTT Top Foods for Testosterone Production Oysters Olive Oil Beans (especially white beans and adzuki beans) Nuts (especially pine nuts, cashews,
TABLE OF Contents. Mediterranean Grilled Chicken and Grape Skewers Grilled Grape, Strawberry and Mango Skewers with Honey-Orange Glaze...
Spectacular Skewers SPECTACULAR Skewers Skewers are fun, easy, endless in their variety and versatility and spectacular with California grapes! Grapes juicy burst of flavor complements the flavors of the
Clean Cut Nutrition Week 1 Approved Recipes
Clean Cut Nutrition Week 1 Approved Recipes Clean Cut Detoxing Vegetable Soup 1 onion diced 2 carrots chopped 3 celery stalks chopped 1 cup butternut squash ½ to 1 zucchini, chopped (depending on size)
HI-SPEED LOW-ENERGY OVEN COOK S ESSENTIALS WAVE OVEN ITEM#: K32558
HI-SPEED LOW-ENERGY OVEN COOK S ESSENTIALS WAVE OVEN ITEM#: K32558 RECIPE BOOKLET Contents 5 Poultry 13 Beef 17 Pork & Lamb 21 Fish & Seafood 25 Side Dishes 29 Dessert 2 Traditional cooking-reinvented.
Simply Salsa Chicken. Beef & Cheese Taco Skillet
Simply Salsa Chicken 1½ pounds boneless skinless chicken breasts, cut into 6 pieces 1 (15 ounce) can black beans, rinsed and drained 1 (14.5 ounce) can fire roasted diced tomatoes, undrained 1 (12 ounce)
Huevos Rancheros 8 net carbs per serving 1 tbsp butter 10 eggs, beaten 1 cup cream 8 ounces mexican blend cheese (shredded) 1/2 tsp pepper 1/4 tsp chi
VitalMeals Week 7 Day 1 Huevos Rancheros Day 2 Rosemary Ranch Chicken Kabobs Spinach Salad Day 3 Avocado Chicken Salad Day 4 Pork and Mushroom Stir Fry Day 5 Fish Cakes Spicy Sweet Potato Chips Day 6 Low
Winter 2019 :: Omnivore Menu Plan 1 maryjulia@thenewschoolkitchen.com slow cooker beef stew stuffed mushrooms // mixed greens with balsamic turkey cranberry squash bowls winter buddha bowl slow cooker
THIS WEEK'S MENU: DAY 1 DAY 2 DAY 3 DAY 6 DAY 4 DAY 5 DAY 7 SMALLER FAMILY Smaller Family- Ham and Swiss Chicken with Raspberry Glaze
SMALLER FAMILY- 11-23-2018 DAY 1 DAY 2 DAY 3 THIS WEEK'S MENU: Smaller Family- BBQ Tater Tot Casserole Smaller Family- Pecan Pie Chex Party Mix Smaller Family- Ham and Swiss Chicken with Raspberry Glaze
The Bookclub Cookbook
Karma and the Art of Butter Chicken The Bookclub Cookbook Monica Bhide Photo by Lucy Schaeffer Table of Contents Cocktail Party Mango Lassi 7 Roasted Beet Soup 9 Ginger Honey Shrimp 10 Wonton Crunch 13
POULTRY & PORK RECIPES
POULTRY & PORK RECIPES TABLE OF CONTENTS 3 Baked Pork Chops with Apple Topping Basil Chicken Packets Baked Italian Chicken Parmigiana Buffalo Chicken Wrap Chicken Breakfast Burrito Braised Chicken with
Chocolate Cake with Fudge Sauce. Lobster and Beef Tenderloin. 827 A Taste of Cooking
827 A Taste of Cooking Chocolate Cake with Fudge Sauce Cake: 1 pkg. (3.4 oz.) cook-and-serve chocolate pudding/pie filling mix 2 c. 2% milk 1 pkg. chocolate cake mix Fudge Sauce: 1/2 c. butter, cubed 1
Cut avocado in half and remove pit. Using a large spoon remove the avocado from the skin and then cut into thin slices.
Spicy Tuna Rice Bowl Prep Time: 15 min. Cook Time: 2 min. Total Time: 17 min. 1 jalapeño ½ bunch cilantro ½ seedless cucumber 1 cup Giant Eagle matchstick carrots ½ bunch green onions 1 avocado 4 packets
Baked Havarti Chili Chicken
Chicken Baked Havarti Chili Chicken 4 boneless, skinless chicken breast halves (or a pack of chicken thighs) 1 8oz package sliced fresh mushrooms 2 4oz cans chopped green chilis 4 oz sliced Havarti cheese
24 day challenge sample meal plan
24 day challenge sample meal plan For optimal results, add a little protein with each snack too Day 1 Breakfast: meal replacement shake or veggie omelet and grapes Snack: banana Before lunch: catalyst
VitalMeals Healthy Eating Made Simple! VitalMeals Week 100 "No matter our age, everyone in our household knows that cooking and eating together is whe
Week 100 "No matter our age, everyone in our household knows that cooking and eating together is where the fun is." Corky Pollan Lunch Option Chicken Sandwich with Avocado and Tomato Day 1 Chicken Avocado
Serves 4. Preparation time: 10mins Marinading time: 2 hrs Cooking time: 10-15mins
10 2 3 Give Game a Go Bored with beef? Fancy a change from chicken? Then it s time to give game a go! Whether you are planning a special treat or want a simple supper that s on the table in minutes, game
BBQ Cookbook. 33 recipes for your next BBQ. Including marinades, sauces, meat, seafood, chicken and even a desert. Easy recipes to get you started
BBQ Cookbook 33 recipes for your next BBQ. Including marinades, sauces, meat, seafood, chicken and even a desert. Easy recipes to get you started A Publication of TABLE OF CONTENTS Sauces Chicken Meat
Something to whet your appetite. Appetizers Tapitas
PRIZE JOSE LUS BARRIONUEVO 2015 Something to whet your appetite 1. Fresh kings prawns, cooked to perfection! (Bahía de Málaga)... 18.00 2. Iberian ham, from free range, acorn fed pigs... 21.00 3. Cured
Balsamic & Herb Burgers. Chicken & Potato Foil Packets
Balsamic & Herb Burgers 1½ pounds lean ground beef 2 tablespoons Pomegranate Balsamic Vinegar of Modena, divided 1 tablespoon Citrus Herb Seasoning ½ cup mayonnaise ½ teaspoon Garlic Garlic Seasoning 6
GUIDE TO CHRISTMAS 2017
GUIDE TO CHRISTMAS 2017 ORDER NOW CALL BUTCHERS ON 01460 52465 CALL DELICATESSEN ON 01460 53654 ORDER ONLINE WWW.BONNERSTHEBUTCHERS.CO.UK SALES@BONNERSTHEBUTCHERS.CO.UK DEADLINE FOR ORDERS SATURDAY 16TH
MEAL PLAN Recipe Compilation December 5th, 2017
MEAL PLAN 17.49 Recipe Compilation December 5th, 2017 Beef Stew with Green Chiles & Yams Yields: 32 Protein, Carb and Fat Blocks 3 pounds beef stew meat (1360g), large dice (chuck or blade roast works
recipe of the month roasted root vegetable with walnut pesto serves: 10; 1 cup portions ingredients - vegetables ingredients - pesto directions
December 2015 roasted root vegetable with walnut pesto serves: 10; 1 cup portions nutrition - per serving (1 cup): calories: 130 total fat: 4 g saturated fat: 1 g cholesterol: 2 mg sodium: 275 mg total
CUCUMBER ZAATAR SALAD. This Moroccan food recipe pairs cucumbers with zaatar spice for a cool salad.
Donna and Betty Cucumber Zaatar Salad... 2 Moroccan Stuffed Dates... 2 Zaalouk - Moroccan eggplant salad... 3 Farmer's Market Moroccan Carrot Salad... 3 Slow Cooker Moroccan Chicken... 4 Moroccan meatloaf
CODE Red - Protein 1-1 serving Orange - Fatty Protein half serving Yellow - Fat Blue - Carbohydrate Green - Vegetable
EASY & HEALTHY MEAL PLAN 1 CODE Red - Protein 1-1 serving Orange - Fatty Protein 0.5 - half serving Yellow - Fat Blue - Carbohydrate Green - Vegetable 1 serving vegetable 1 serving protein 1 serving carbohydrate
SIMPLE AND HEALTHY. Super Bowl. Copyright GoTimeTraining.com LLC. All Rights Reserved.
SIMPLE AND HEALTHY Super Bowl recipes 3 medium cucumbers (each will yield about 6 slices) ¼ cup store bought basil pesto 6 slices GO Veggie Lactose & Soy Free Mozzarella Slices, cut into ½ inch strips
APPETIZER RECIPES. Guacamole Serves 16 people; $4.20 per person. Ingredients. Buffalo Chicken Wings Serves 12 people; $5.50 per person.
APPETIZER RECIPES Buffalo Chicken Wings Serves 12 people; $5.50 per person 4 skinless, boneless chicken breast halves - cut into finger-sized pieces 1/4 cup all-purpose flour 1 teaspoon garlic powder 1
kiwi kids favourite EGG RECIPES
kiwi kids favourite EGG RECIPES microwave scrambled 1 2 1 2 2 Eggs 2 Tablespoons of Trim milk Pinch salt Pinch black pepper Beat 2 eggs with 2 tablespoons low-fat milk in a microwave-safe coffee cup or