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resepi kek butter

Limited Time Menu Nutritional Data - Good Times Burgers & Frozen ...

Menu Item What's In It? Allergens Cals Tot Fat Sat Fat Tr Fat Choles Sodium Carbs Fiber Sugars Protein msg FLAVOR OF THE MONTH July Chunky Chimp (cup) Banana Syrup, Peanuts, Polar Chips E, M, P 610 36g 18g 0g 80mg 150mg 62g 3g 51g 13g July Chunky Chimp (cake) Banana Syrup, Peanuts, Polar Chips, Cake Cone E, M, P 630 36g 18g 0g 80mg 170mg 67g 3g 51g 13g Chunky Chimp (waffle) June Butter Pecan Banana Syrup, Peanuts, Polar Chips, Waffle Cone E, M, P 700 37g 18g 0g 80mg 190mg 82g 4g 58g 15g Butter Pecan Base, Pecans E, M, T 470 32g 10g 0g 95mg 320mg 38g 2g 31g 8g June Butter Pecan Base, Pecans, Cake Cone E, M, S, T, W 500 32g 10g 0g 95mg 340mg 43g 2g 31g 8g Butter Pecan Base, Pecans, Waffle Cone E, M, S, T, W 560 33g 10g 0g 95mg 360mg 58g 3g 38g 10g E, M E, M E, M, S E, M, S E, M E, M 1120 910 1120 910 1270 980 48g 40g 55g 45g 48g 40g 29g 24g 32g 26g 29g 24g 0g 0g 0g 0g 0g 0g 305mg 245mg 325mg 255mg 305mg 245mg 510mg 450mg 630mg 510mg 630mg 510mg 152g 0g 118g 0g 138g 0g 110g 0g 186g < 1g 135g 0g 135g 106g 121g 96g 159g 118g 20g 18g 21g 19g 21g 19g Strawberry Banana (lg) Banana Syrup Banana Syrup Banana Foster Sauce Banana Foster Sauce Banana Syrup, Chocolate Syrup Banana Syrup, Chocolate Syrup Banana Syrup, Strawberry Syrup E, M 1170 48g 29g 0g 305mg 510mg 161g 0g 145g 20g Strawberry Banana (sm) Banana Syrup, Strawberry Syrup E, M 930 40g 24g 0g 245mg 450mg 123g 0g 110g 18g TOPPED FRIES *all cooked in fry oil which contains Soy – no dedicated fryers used Potato, Bacon, Cheddar/Jack Cheese, Ranch Dressing E, M, S Wild Fries, Bacon, Cheddar/Jack Cheese, Ranch Dressing E, M, S, W Potato, Hot Fudge, Marshmallow Cream M, S Wild Fries, Hot Fudge, Marshmallow Cream M, S, W Potato, Garlic Parmesan Sauce, Parmesan Cheese M, S Wild Fries, Garlic Parmesan Sauce, Parmesan Cheese M, S, W ...

Cajun Chicken Pasta Ingredients Directions

Cajun Chicken Pasta Ingredients 4 ounces linguine pasta 2 boneless, skinless chicken breast halves, sliced into thin strips 2 teaspoons Cajun seasoning 2 tablespoons butter 1 green bell pepper, chopped 1/2 red bell pepper, chopped 4 fresh mushrooms, sliced 1 green onion, minced 1 1/2 cups heavy cream 1/4 teaspoon dried basil 1/4 teaspoon lemon pepper 1/4 teaspoon salt 1/8 teaspoon garlic powder 1/8 teaspoon ground black pepper 2 tablespoons grated Parmesan cheese Directions 1. 2. 3. 4. Bring a large pot of lightly salted water to a boil. Add linguini pasta, and cook for 8 to 10 minutes, or until al dente; drain. Meanwhile, place chicken and Cajun seasoning in a bowl, and toss to coat. In a large skillet over medium heat, saute chicken in butter until no longer pink and juices run clear, about 5 to 7 minutes. Add green and red bell peppers, sliced mushrooms and green onions; cook for 2 to 3 minutes. Reduce heat, and stir in heavy cream. Season the sauce with basil, lemon pepper, salt, garlic powder and ground black pepper, and heat through. In a large bowl, toss linguini with sauce. Sprinkle with grated Parmesan cheese.

Chicken Pasta Delizioso ½ Bell Pepper, chopped ¼ cup chopped ...

Chicken Pasta Delizioso ½ Bell Pepper, chopped ¼ cup chopped onion 2 tsp olive oil 2 cups whole grain pasta (uncooked) 3 boneless, skinless chicken breasts, cooked and sliced ¼ cup fresh basil, chopped 4 tsp margarine ¼ cup flour ½ cup parmesan cheese ½ cup Asiago cheese ¼ cup sun dried tomatoes 1 ½ cup skim milk Directions: Cook whole grain pasta. Cook chicken and slice. Chop onions, bell pepper and basil. Sautee onions, pepper, basil, sundried tomatoes, and chicken in olive oil. Mix pasta with sautéed food. Make the sauce: Melt butter in pan and stir in flour. Gradually add milk, stirring constantly. Gradually add in both cheeses until melted. Pour sauce over chicken pasta and mix. Serving size: 1 cup Brussel Sprouts with apples 4 cups of brussel sprouts (about 1 lb) 1 ½ cups apples (Macintosh or Northern spy), peeled and chopped ¼ cup apple juice 1 ½ tsp cinnamon Directions: Cook brussel sprouts and apples in apples juice until soft. Sprinkle with cinnamon. Serving size:1/2 cup

Metro North Princeton Menu - Metro Grill

CRAB STUFFED PORTABELLA garlic butter sauce $13CALAMARI TOSCANO breaded fried calamari, hot peppers, kalamata olives $11CLAMS CASINO chopped clams, bread crumbs, bacon, peppers, onions $10CAROZZA SPRINGROLL smoked mozzeralla & prouscutto & thai basil tomato jam $8BRUSCHETTA mozzarella, tomato tapenade, roasted peppers, crostini $8METRO WINGS Italian seasoned - dragon sauce - chipote lime b.b.q. $11FRENCH ONION SOUP melted aged provolone & swiss cheese $6CLAMS OR MUSSELS white wine butter, parsley, tomatoes, garlic, fresh basil - or - in a spicy fra diavolo red sauce $12GRILLED EGGPLANT TOWERS eggplant, goat cheese, roasted red peppers, pesto $9POLENTA FRIES pesto & marinara dipping sauce $7- MAMA'S MEATBALLS from mama's kitchen $6MUSHROOM CALABRESE mushrooms sautéed in garlic, shallots, bread crumbs & parmesan /crustinis $9MEDITERRANEAN PLATTER white beans, roasted pepper hummus, olive tapenade, focaccia crisps & feta $8ANTIPASTO Italian meats, cheeses & vegetables finished with balsamic vinaigrette $13- for two SALADS MIXED GREENS balsamic dressing $4CAESAR SALAD romaine lettuce $5-small 8- lg. ARUGULA oven dried tomatoes, limoncello dressing $5- small 8-lg. METRO WEDGE iceberg, crumbled bleu cheese dressing, crispy bacon, red onions $7BLEU CHEESE & WALNUT mixed greens, dried cranberries, balsamic vinaigrette $6- small 9- lg. ( Add scallops 9- shrimp 6- chicken 4- salmon 9- to any salad ) PASTA SAUSAGE BOLOGNESE sweet & hot Italian sausage, rich red sauce, penne $15CAPELLINI POMODORO sautéed imported tomatoes, basil, garlic & x-virgin olive oil, capellini $14SHRIMP & ASPARAGUS lemon cream sauce, shrimp, asparagus, tomatoes, capellini $17SCALLOP MACCIATO jumbo scallops, arugula, olive oil, garlic, red pepper, touch of red sauce, bow- tie pasta $19CLAM ( served red or white ) whole & baby clams, linguine $16VODKA RIGATONI rosa sauce with prosciutto, parmesan $15PORCINI LINGUINE Italian sausage, porcini mushrooms, parmesan cream sauce $16BROCCOLI RABE sausage & white beans, garlic & olive oil sauce tossed with bow-tie pasta $15HOMEMADE RAVIOLI homemade jumbo stuffed ravioli, ricotta cheese, pomodoro sauce $15CRAB MEAT SCAMPI jumbo lump crab meat, garlic & olive oil sauce over capellini $24CARBONARA with peas and pancetta $16-...

to learn how Stan prepares a steak dinner - Newport Beach

First, buy a thick, juicy ribeye or New York steak. Grab some garlic and rosemary too. Don’t forget a big ol’ potato for dad. Drizzle with extra virgin olive oil, sea salt and LOTS of freshly cracked black pepper. Slice up the garlic and break up the rosemary by hand, and rub into steak thoroughly. Cover and refrigerate for 30 minutes up to a few hours. Rub the potato with butter and salt and cover with foil. Bake for 1 hour at 400 degrees. Keep potato warm and covered. Remove the steak and let come to room temperature. Heat a cast iron pan (or whatever you have) until it’s smoking’ hot. Add a huge chunk of butter, turn the heat down to med-hi and add steak. Cook for 4 to 5 minutes. Don’t touch it yet! Add some more butter and flip. Use a spoon and the butter to “baste” the steak and let cook undisturbed for another 3 to 5 minutes depending on how dad likes it cooked. Remove steak from pan and tent with foil, and let it rest for 4 or 5 minutes. This will make dad mad but it has to rest. Remove potato from foil and cut it down the middle. Add butter, sour cream, chives, bacon and cheese (or whatever ya got in the fridge. Try salsa and guacamole for fun!). Plate the steak and add pan dripping on top of meat. Serve with an extra strong and dirty martini. Or two. Disclaimer: Vegetables omitted on purpose. My dad hated em’! Chef Kevin Warm Potato Salad 1 pound red bliss potatoes (cut in quarters) 4 oz. olive oil 2 oz. sherry vinegar, 1 Tablespoon whole grain mustard 1 Tablespoon minced chives 1 Tablespoon chopped parsley 1 teaspoon horseradish Put the potatoes in a pot with cold water and a pinch of salt. Bring to a boil and simmer 8 - 10 minutes until just tender. While the potatoes cook, add the rest of the ingredients in a bowl and stir to combine. When the potatoes are done, strain them in a colander and...

steak recipes filet mignon with danish herb and bleu cheese sauce ...

FILET MIGNON WITH DANISH HERB AND BLEU CHEESE SAUCE 2 tbsp. Danish cream cheese with herbs and spices 1 tbsp. plus additional Danish Bleu cheese, crumbled 2 tbsp. butter 2 sm. filet mignon steaks, cut 1 1/4-inch thick and trimmed 2 tbsp. dry White wine 2 tbsp. water Freshly ground pepper to taste 2 slices bacon, crisply cooked and drained On a small plate mash herbed and spiced cheese with 1 tablespoon Bleu cheese and set aside. Warm serving plates in a slow oven. In small skillet over moderate heat, melt butter. Add steaks. Brown on both sides then cook to desired doneness. Transfer to heated plates and keep warm. Add wine to drippings in skillet. Increase heat until mixture boils. Boil for 1 minute and reduce heat to low. Stir in cheeses, mixing well with a fork. Blend in water and pepper. Simmer gently one minute, stirring several times. Thin to desired consistency with additional water if necessary. Pour sauce over steaks and top each with bacon strip. Serve with additional Bleu cheese. Serves 2. GARLIC SIRLOIN STEAKS DONATO 4 garlic cloves, minced 1/2 c. grated Parmesan cheese 3 tbsp. butter 1 tbsp. marsala wine (we use any red wine we might have around) 1 tbsp. brandy 1 tsp. tomato paste 1/2 tsp. salt 1/2 tsp. pepper 1 sirloin steak or 4 sirloin strips or filet mignons Combine all ingredients except steak in a food processor. Blend to a paste. Grill steaks over medium hot coals, almost to desired degree of doneness, turning once. Spread paste evenly over steak or steaks and return to grill, paste side up, until mixture begins to bubble, about 1-2 minutes longer.

Spellbound Wines - Food recipes - Steak Dianne

...Preheat oven to 350 F. Butterfly the steaks to create 8 pieces, lightly pound each with the back of a small frying pan. Season both sides of each steak with salt and pepper. In a large heavy skillet melt 1/2 Tbsp butter on high heat. Add 1 or 2 seasoned steaks at a time and sear 1 – 2 minutes per side. Remove cooked steaks and keep warm in an ovenproof platter. Add ½ tbsp butter, melt and sear 2 more steaks, repeating all the steps above until all the steaks are cooked and being kept warm. Over medium heat add shallots and cook until translucent, about 2 minutes. Lower heat to low, remove pan and carefully pour brandy into pan with the shallots (trying to avoid flame). Return the pan to the stove and cook for 1 minute. Add the white wine. Increase the heat to a simmer. Stir in mustard and add the stock cooking for 1 minute. Whisk in the cream and bring to a boil. Remove sauce from the heat. If the steaks are cold, reheat them for 1-2 minutes. Pour sauce over the steaks and sprinkle with the chives before serving. Visit Spellbound Wine’s website, www.spellboundwines.com, for more recipes.

Mustards Marinated Hanger Steak
by dapurkita 0 Comments favorite 4 Viewed Download 0 Times

Hanger Steak Marinade: 2 – 10 oz. hanger steak 2 oz. onion jam (recipe to follow) 2 oz. watercress sauce (recipe to follow) 2 oz. cabernet sauvignon sauce ½ cup maple syrup 1 cup soy sauce 1 cup olive oil ¼ cup rice vinegar 4” peeled and grated ginger 2/3 cup minced garlic ¼ cup sesame oil 3 tsp salt & ground black pepper Mix all Marinade ingredients well. Marinade meat and then portion. Onion Jam: 1 lb. unsalted butter 6 lb. white onions, sliced across circles Combine butter and onions in a heavy-bottomed sauté pan and cook over low flame for 30 minutes. DO NOT LET ONIONS TAKE ON COLOR. Add: 2 tsp salt, 2 cups granulated sugar, 4-2/3 cup red wine vinegar, 2/3 cup balsamic vinegar, ½ cup grenadine. Let reduce slowly for another 30 minutes. Do not reduce to caramel stage. Beware of it! It has the ability to scorch and ruin the whole batch!!! After steaks have marinated, grill to desired temperature. Heat onion jam in a sauté pan and finish with the cabernet sauce. Pour over steak on plate. Watercress Sauce: 1 cup homemade mayonnaise ½ cup sour cream 2 tsp shallots, chopped 1 bunch watercress 1 tbs. Dijon mustard 4 tsp lemon juice ½ tsp salt ½ tsp black pepper

Soft Meal Plan
by weightloss 0 Comments favorite 6 Viewed Download 0 Times

IMPORTANT TIPS FOR MEAL SELECTION  Aim for AT LEAST 60 GRAMS of protein per day : Example (6 oz of lean meat and 16oz of low fat dairy per day)  Wean off protein supplement when you reach your protein goal through your meals.  Eat protein foods first  After protein foods eat vegetables and fruit.  Eat only cooked vegetables and avoid high fiber vegetables.  Add foods slowly and one at a time to test tolerance.  Stop eating or drinking when full, overfilling may stretch the stomach pouch and hinder weight loss. FOODS TO AVOID  Soft breads, doughnuts, pastries. These may form a dough ball and block the stomach outlet.  Salads or other raw vegetables  Sugar and sweets (table sugar, cakes, cookies, pies, pastries)  High fat meat ( bacon, sausage, luncheon meats)  Steak, roast beef, pork, lamb, veal, venison.  High fat foods (butter, oil regular salad dressing, mayonnaise, sour cream, cream cheese, whole milk, cheese, ice cream, cake, cookies, pies)  Fibrous vegetables ( broccoli, cauliflower, brussel sprouts, corn, cabbage, salad greens, asparagus)  Fresh fruit except bananas  Rice and Pasta  Nuts, seeds, coconut, raisins and popcorn, dried fruit...

Fat

Fat

by weightloss 0 Comments favorite 9 Viewed Download 0 Times

Low-Fat/Low Cholesterol Diet If you have any questions on how to incorporate these foods into your daily routine please call the dietitian for further information. Food Group Foods Allowed Foods to Avoid Meat/Meat substitute 6 oz or less/day • Tofu, tempeh; veggie burgers & • Fatty cuts of beef, pork, other meat substitutes lamb, regular ground beef, • Dry beans and peas spare ribs, organ meats • High fat sauces • Fish, shellfish (without butter) • Poultry without skin • Lean cuts/ well trimmed beef, pork, lamb; e.g., loin, round, select grade • Processed meat prepared from lean meats, e.g., lean ham, lean frankfurters, lean meat with soy protein Eggs 2 or less yolks/week (4 if egg is fortified with omega-3 fats) • Egg whites (2 whites can be substituted for one whole egg in recipes), cholesterol free egg substitute

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