SIPNDIP

SIP, DIP AND RIP

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We are excited to announce the grand opening of SIPNDIP where you can sit and eat then go rip at the skate park right next to our restaurant and owned by us and made by us

We have Burgers,fries,burritos and tacos you will always leave happy

Appetizers

Outrageous Warm Chicken Nacho Dip

This queso dip has a heartier level with chicken and miced jalapeno pepper black beans and green onion

Best Ever Jalapeno Poppers

adding a twist on you regular jalapeno poppers adding bacon

Salads

Bacon Potato Salad

A Traditional summer salad with bacon ,green onion, celery

Smoky Chopped Salad with Avocado

this salad is topped with special sauce with heated avocado with romaine lettuce

soup

Broccoli Cheese Soup

this great flavor broccoli cheese soup with mushroom

Cincinnati Chili

thou were in California here is a nice classic Ohio chili

entrees

Nacho Tacos

this is a one hand nacho and a very good on top is cheese and tomatoes lettuce

Shredded Beef Enchiladas

this is a made from scratch enchiladas are great they come with a little heat

Grilled Mushroom Swiss Burgers

this burger come with cooked to order mushrooms Swiss cheese

Bacon Wrapped Hamburgers

it's no normal burger after cooked and warped in bacon and any condiment you want

dessert

Best Chocolate Chip Cookies

Crisp edges, chewy middles.

Lemon Pound Cake

wonderful flavor. Goes great with tea or coffee."
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uniform

our uniform are black pants and black shirt that say SIPNDIP on front and back and must wear close toed shoes
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blue walls

the walls will be blue with white trim

list of equipment

ground beef

burger buns

flour tortilla hard and soft shell

grill

oven

pans

pots

plates

cups

forks

spoons

Pepsi drink machine

condiments

hot sauces

recipes

dessert

lemon pound cake

1 1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1 cup (2 sticks) butter, softened at room temperature
1 cup sugar, plus 1/3 cup
4 eggs
2 teaspoons pure vanilla extract
1/4 cup lemon juice, plus 1/3 cup

best chocolate chip cookies

  • 1 cup butter, softened
  • 1 cup white sugar
  • 1 cup packed brown sugar
  • 2 eggs
  • 2 teaspoons vanilla extract
  • 3 cups all-purpose flour
  • entree
  • nacho taco

  • 1 pound ground beef
  • 1 medium onion, chopped
  • 1/2 teaspoon chili powder
  • 1 (10.75 ounce) can Campbell's® Condensed Fiesta Nacho Cheese Soup
  • 8 taco shells, warmed
  • 1 cup shredded lettuce
  • 1 medium tomato, chopped
  • shredded beef enchiladas
  • 3 pounds beef chuck roast
    • 1/4 cup water
    • 1 1/2 cups beef broth
    • 3 tablespoons red wine vinegar
    • 2 tablespoons chili powder
    • 1 tablespoon ground cumin
    • 1 large onion, chopped
    • 2 (4 ounce) cans chopped green chile peppers
    • 1 tablespoon all-purpose flour
    • 2 cups sour cream
    • 3 cups shredded Monterey Jack cheese, divided
    • 1 cup oil for frying
    • 20 (6 inch) corn tortillas
    • grill mushrooms Swiss burger
    • 1 1/2 pounds lean ground beef
    • 1/2 teaspoon seasoned meat tenderizer
    • salt and pepper to taste
    • 2 teaspoons butter
      • 2 (4 ounce) cans sliced mushrooms, drained
      • 2 tablespoons soy sauce
      • 4 slices Swiss cheese
      • 6 hamburger buns
      • bacon warped burger
        • 1/2 cup shredded Cheddar cheese
        • 1 tablespoon grated Parmesan cheese
        • 1 small onion, chopped
        • 1 egg
        • 1 tablespoon ketchup
        • 1 tablespoon Worcestershire sauce
        • 1/2 teaspoon salt
        • 1/8 teaspoon pepper
        • 1 pound ground beef
        • 6 slices bacon
        • 6 hamburger buns, split
        • Broccoli cheese soup
          • 1/2 cup butter
          • 1 onion, chopped
          • 1 (16 ounce) package frozen chopped broccoli
          • 4 (14.5 ounce) cans chicken broth
          • 1 (1 pound) loaf processed cheese food, cubed
          • 2 cups milk
          • 1 tablespoon garlic powder
          • 2/3 cup cornstarch
          • 1 cup water
          • cincinnati chili
            • 1 tablespoon vegetable oil
            • 1/2 cup chopped onion
            • 2 pounds ground beef
            • 1/4 cup chili powder
            • 1 teaspoon ground cinnamon
            • 1 teaspoon ground cumin
            • 1/4 teaspoon ground allspice
            • 1/4 teaspoon ground cloves
            • 1 bay leaf
            • 1/2 (1 ounce) square unsweetened chocolate
            • 2 (10.5 ounce) cans beef broth
            • 1 (15 ounce) can tomato sauce
            • 2 tablespoons cider vinegar
            • 1/4 teaspoon ground cayenne pepper
            • 1/4 cup shredded Cheddar cheese
    • bacon potato salad
      • 5 eggs
      • 4 slices bacon
      • 2 tablespoons Dijon mustard, or to taste
      • 1 cup mayonnaise
      • 3 stalks celery, minced
      • 2 pounds small potatoes
      • 2 tablespoons chopped fresh parsley
      • salt and pepper to taste
      • smoky chopped salad with avocado
      • 3/4 cup buttermilk

        1/4 cup sour cream

        2 tablespoons freshly grated Parmesan cheese

        2 tablespoons chopped fresh chives

        1 tablespoon chopped fresh basil

        1 tablespoon fresh lemon juice

        2 to 3 dashes of Worcestershire sauce

        1 to 2 dashes of hot sauce

        1 small garlic clove, pressed

        Vegetable cooking spray

        2 ripe avocados, peeled and halved

        3 romaine lettuce hearts, cut in half lengthwise

        1/2 cup thinly sliced radishes

        1/2 cup crumbled blue cheese


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outrageous warm chicken nachos

  • 1 (14 ounce) can diced tomatoes with green chile peppers (such as RO*TEL®), drained
  • 1 (1 pound) loaf processed cheese food (such as Velveeta®), cubed
  • 2 large cooked skinless, boneless chicken breast halves, shredded
  • 1/3 cup sour cream
  • 1/4 cup diced green onion
  • 1 1/2 tablespoons taco seasoning mix
  • 2 tablespoons minced jalapeno pepper, or to taste (optional)
  • 1 cup black beans, rinsed and drained
  • Best ever jalapeno poppers
    • 12 ounces cream cheese, softened
    • 1 (8 ounce) package shredded Cheddar cheese
    • 1 tablespoon bacon bits
    • 12 ounces jalapeno peppers, seeded and halved
    • 1 cup milk
    • 1 cup all-purpose flour
    • 1 cup dry bread crumbs
    • 2 quarts oil for frying