Homemade Ricotta

Portion:

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Ingredients:
1 gallon of vitamin D milk
2 quarts Half&half
1 1/2 Tblsp Kosher Salt
1/2 cup of real lemon juice (the 100% stuff not reconstituted)
Preparation:
-Acquire all needed ingredients and equipment.
-Make sure station is clean and sanitary.
Prep Time:
10 mins
Directions:
1. Set a large sleeve over a deep bowl.
Dampen 2 layers of cheesecloth with water and line the sleeve with the cheesecloth.
2. Pour milk and cream into a stainless-steel pot.
Stir in salt.
Bring to a full boil over medium heat, stirring occasionally.
Turn off the heat and still.
Allow the mixture to stand until it curdles.
It will separate into thick parts (the curds) and milky parts (the whey) about 1 hour.
3. Cool the mixture and let drain overnight.
Pour the mixture into the one layer cheesecloth-lined sleeve and allow it to drain into the bowl at room temperature for 20 to 25 minutes, occasionally discarding the liquid that collects in the bowl.
The longer you let the mixture drain, the thicker the ricotta.
Transfer the ricotta into a bowl, discarding the cheesecloth.
Retain the whey for breading, recipes, etc.
Use immediately or cover with plastic wrap and refrigerate.
The ricotta will be refrigerated for 4-5 days.
Cooking Time:
10 mins
Fryer Time:
1/5 1:20 min

Spicy Salami Spread

Portion:

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Ingredients:
8oz- 1 stick of Soppressata
1/4 cup Calabrian peppers in oil ( 6-7 peppers
1 TBLspn calabrian oil)
1/2 cup olive oil
1 TBSP sundried tomatoes
1/2 tsp granulated sugar
Preparation:
Acquire all needed ingredients and equipment
Make sure station is clean and sanitary
Prep Time:
5 minutes
Directions:
1. Remove pepper stems.
Reserve 1 tablepsoon of the oil.
2. Seperate salami pieces slightly and place in a food processor.
Add chili oil, olive oil, calabrian peppers, sundried tomatoes, and sugar.
Pulse on and off until mixture is finely ground.
Add olive oil.
Process until as smooth and spreadable as desired.
3. Transfer to bowl.
Cover with plastic wrap and refridgerate, 8 hours to overnight, for best flavor.

Stick Cracker or Breadsticks Recipe

Portion:

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Equipment:
1/2 sheet pan
Directions:
Oil the bottom of a 1/2 sheet pan
Flatten 24 oz dough and send through top of dough roller
Form and push dough to length and width of 1/2 pan
Brush top with 1/2 cup olive oil
Using the pizza cutter, cut dough to make 1/2 inch thick sticks and cut length wise to cut the pan sticks in half( this is the long way cut)
Cover with plastic bag and proof for 2-3 hours or until the dough is the height of the sheet pan ( in a warm space

Uncover, and bake 1 full length through oven

Break sticks apart and bake full length of oven

If we choose to top them, now before the last bake is the time. brush with olive oil and add your seasoning Za'atar Seasoning for stick crackers (see Recipe) and sprinkle the top with kosher salt,
Then an additional 1/2 length of oven. If no additional seasoning the last 1/2 length bake still needs to happen. 2-1/2 times total.

Garlic Bread

Portion:

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Ingredients:
Place 4-5 pieces of pre-buttered bread on a screen.
Preparation:
Place 4–5 pieces of pre-buttered bread on a screen.
Cooking Time:
Half length oven or 3:15
Fryer Time:
1/5 1:20 min
To Serve/ Serving Procedure:
Garnish with parsley
Serve with 1 oz red sauce in a 2 oz cup

March- Corn Chowder and Minestrone

Portion:

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Instructions:
November- Chicken Noodle and Tuscan Vegetable

Dec- Broccoli Cheddar and French Onion

Jan- Loaded Potato and Chicken Tortilla

Feb- Cream of Tomato and Basil and Italian Sausage, Potato, and Spinach

March- Corn Chowder and Minestrone

slicer

Portion:

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Instructions:
Lorem ipsum dolor sit amet, consectetur adipiscing elit/n Sed do eiusmod tempor incididunt ut labore et dolore magna aliqua
Ingredients:
2 cups flour
1/4 cup sugar
1/2 tsp salt
2 eggs
1 cup milk
Preparation:
In a large bowl, mix together the flour, sugar, and salt
Add the eggs and milk, and whisk until smooth
Equipment:
mixing bowl; whisk
Prep Time:
10 minutes
Total Portions / Yeilds :
4
1 loaf
Directions:
1
In a large bowl, mix together the flour, sugar, and salt
2
Add the eggs and milk, and whisk until smooth
To Serve/ Serving Procedure:
Lorem ipsum dolor sit amet, consectetur adipiscing elit

Serve warm with butter and jam
Dine IN:
4

Avocado Sliders

Portion:

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Instructions:
Place 3 preassembled sandwiches on a sheet pan
Open each sandwich and fill with the following:
1 black scoop diced avocado
1 pink scoop diced tomatoes
Salt and Pepper
Place the top back on
Ingredients:
- 1 black scoop diced avocado
- 1 pink scoop diced tomatoes
- Salt and Pepper
Directions:
Place 3 preassembled sandwiches on sheet pan
Open each sandwich and fill with the following:
1 black scoop diced avocado
1 pink scoop diced tomatoes
Salt and Pepper
Place the top back on
To Serve/ Serving Procedure:
- Serve with seasonal side
Cooking Procedure:
3/4 length oven

Pickles

Portion:

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Ingredients:
10 lbs Cucumber
1.6 oz fresh Dill
1.6 quarts water
1.6 quarts white vinegar
4.3 tablespoons fresh garlic
1/3 cup and 1.5 tablespoons Salt
1 1/8 cups and 0.6 tablespoon Sugar
1/2 cup Pickling spice
3.3 teaspoon Turmeric
15 lbs Cucumber
2.5 oz fresh Dill
2.5 quarts water
2.5 quarts white vinegar
6 1/2 tablespoons fresh garlic
1/2 cup and 2 tablespoons Salt
1 ¾ cups and 1 tablespoon Sugar
3/4 cup Pickling spice
5 teaspoon Turmeric
Equipment:
Pot
Spoon
Measuring Spoons and Cups
Scale
24 quart container
Prep Time:
1 hour
Directions:
Wash and slice cucumbers in hobart with thinnest blade (5/32) and place in 24 quart tub.
Top with dill.
Add remaining ingredients to a large pot.
Bring to a boil and stir until sugar dissolves.
Pour boiling liquid evenly over the cucumbers.
Cover the top of the cucumbers with plastic, completely submerging in the liquid.
Place a lid on it and store in the cooler.
Brine 10 to 14 days.
Dine IN:
pieces

Truffle, Fudge, Peanut Crunch, and Caramels

Portion:

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Ingredients:
Espresso Beans
- 1 pre-portioned cup (1.5 oz)
- Small spoon

Blackberry Bourbon Cordials
- 1 pre-portioned cup (1.5 oz)
- Small spoon
Directions:
Leave at room temperature for a few minutes before serving.
To Serve/ Serving Procedure:
Leave at room temperature for a few minutes before serving
Dine IN:
1 pre-portioned cup (1.5 oz)
small spoon

Steamed Clams with Wine and Basil

Portion:

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Instructions:
soak middle neck clams in 1 quart water with 1 tablespoon kosher salt for 3 hours/n you will see sand and what not at the bottom/n drain and rinse clams thoroughly
Ingredients:
1 Tablespoon minced red onion
1 teaspoon fresh garlic
1 tablespoon basil puree
12 oz wine
12 oz water
Preparation:
for two orders of clams
Directions:
uncovered, full length, hot liquid on cleaned clams
serve with bread and lemon wedge
no bread for valentine's day special
rinse clams before using if you don't use all the day you clean them
Dine IN:
7-9 clams per order, 9 in round aluminum pan, sprinkle of tomatoes

Tiramisu Mousse

Portion:

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Ingredients:
-2.5 cup cold coffee.
-80 oz rich’s whipped cream
-5 cup powdered sugar
-80 ounces marscarpone cheese
-10 teaspoon vanilla extract
-unsweetened cocoa powder for dusting or chocolate syrup?
- x10
should yield 40-60 glasses
Directions:
1. Mix the powdered sugar and mascarpone with a mixer, using the paddle attachment on speed 1, until smooth.
Mix in the vanilla extract and coffee.
2. Fold the whipped cream into the mascarpone mixture gently by hand with a spatula.
Place the mixture in a pastry bag.
3. Pipe a small amount into the bottom of each of the 4 serving glasses (my glasses were 6-ounce size).
Top each layer with 1/2 teaspoon of cocoa powder, ensuring it reaches the edge.
Tap the mascarpone between layers before adding cocoa.
Continue layering the tiramisu and cocoa powder for a total of 3 layers.
Once you reach the top layer, dust with cocoa powder and add 1/2 ladyfinger.

Za'atar Seasoning for stick crackers Recipe

Portion:

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Ingredients:
Ground Cumin 1/2 cup
Ground Dried Thyme 1/2 cup
Sumac 1/2 cup
Toasted Sesame Seeds 1/2 cup
Dried Marjoram 1/4 cup
Fine Kosher Salt 3 tablespoons
Freshly-ground Black Pepper 3 tablespoons
Total Portions / Yeilds :
about 2 cups

OIL AND GARLIC MIX

Portion:

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Ingredients:
8 cups Olive Oil.
5 lbs Garlic fresh grated.
1 cup Oregano
1/4 cup Black pepper
1/2 cup Kosher Salt
Put a 2 oz. scoop of hot garlic
mixture into a clear plastic cup
Add 6 oz. of Olive Oil to the cup
Preparation:
-Combine all of garlic, oregano, black pepper, salt, and half of olive oil in a pot.
-Heat garlic mixture on medium high for 10 minutes; make sure to stand over pot and stir constantly so garlic does not brown.
Do not leave it! You want the garlic to be cooked and slightly toasted.
- Remove from heat and pour into a short 1/2 pan.
Prep Time:
6min
Cooking Time:
10min
Fryer Time:
1/5 1:20 min
To Go:
test
Individuals:
individuals values

Cinnamon Sugar Butter

Portion:

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Instructions:
Acquire all ingredients and equipment/n Make sure station is clean and sanitary
Ingredients:
12 lbs Margarine
5 lbs granulated Sugar
1 Cup Cinnamon
Equipment:
Mixer
Rubber Spatula
Measuring Cup
Prep Time:
10 minutes
Total Portions / Yeilds :
276 portions
345 oz
Directions:
Place margarine in the mixer and whip on speed 3 for 2
3 minutes until it has doubled in size
Add remaining ingredients and mix on speed 1 to slowly start combined all ingredients
Turn off mixer and scrape bowl with spatula, then mix for 3 more mins
Label and date, store in 6 qt buckets with lids
3/18/2021
Dine IN:
Yellow Scoop (1.25 oz)

Cannoli Dip

Portion:

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Instructions:
Acquire all ingredients and equipment/n Make sure station is clean and sanitary
Ingredients:
6# Ricotta cheese
29 oz Powdered Sugar
14 oz Mini chocolate chips
2.5 Tablespoons Vanilla extract
Equipment:
Measuring Spoons and Cups
Bowl
Rubber Spatula
32 oz containers
Prep Time:
10 minutes
Total Portions / Yeilds :
39 portions
137.3 oz
Directions:
Strain ricotta in china cap/strainer
Mix all ingredients in a bowl with a rubber spatula
Portion in 4 oz deli cups with lids and hold for service
Or portion in quart containers, label/date, and freeze
Dine IN:
Green Scoop (3.5 oz)

Whole Grain Dough

Portion:

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Instructions:
Regular dough recipe mixed with spent grains and olive oil/n Mix in mixer for 2 minutes
Ingredients:
Regular Dough 10 pounds
32 oz cup Spent Grains
1/2 cup of olive oil
Preparation:
Regular dough recipe mixed with spent grains and olive oil
Mix in mixer for 2 minutes
Prep Time:
Prep: 5 minutes
Total Portions / Yeilds :

Yields: 10 pounds
Directions:
Breadsticks:.
- Use olive oil instead of butter on top of the sticks.
- Use Parmesan and oregano just like the original breadstick recipe.
Pizza Crusts:
- Follow the same procedures as for regular dough
Cooking Procedure:
Regular dough recipe mixed with spent grains and olive oil.
Mix in mixer for 2 minutes.

Homemade Pickles

Portion:

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Ingredients:
40 # - Cucumbers (dill pickle cucs) around march of the year available in fresh produce.
2 tbsp - Tumeric
2 1/2- Gallon - Water
2 cup - Kosher Salt
3/4 cup - Garlic
Granulated
3/4 cup - Garlic Salt
1 1/4- cup - Dill
2 Gallon - Vinegar white
1/3 cup - Red Pepper
Prep Time:
30 minutes
Directions:
Wash and stripe cucumbers.
Cut with 3/8 blade.
Salt the cucumber slices, then Boil the mix water and spices together with vinegar then pour over the cucumbers.
Date, Refrigerate for at least one month.
Put in 5 gallon clear bucket.
Date and Label.
Make sure cucumbers are covered in liquid.

Couscous Chili

Portion:

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Ingredients:
1 cup uncooked couscous
rinsed
2 cups of water
1 pound extra lean ground beef
1 tablespoon olive oil
1 cup onion
chopped
3 tbsp garlic
minced
1 jalapeno pepper
seeded and minced
2 tbsp chili powder
1 tbsp ground cumin
1 (28 oz) can crushed tomatoes
32 oz black beans
rinsed and drained
1 green bell pepper
chopped
1 red bell pepper
chopped
1 tsp dried oregano leaves
1 tsp dried parsley
1 cup frozen corn kernels
thawed
1/4 cup chopped fresh cilantro
1 tbsp salt
1 tsp black pepper
(black beans 5 lb bag
soaked = 10 lb
boiled = 11 lb)
Preparation:
1 hour
Prep Time:
1 hour
Directions:
Aquire all necessary ingredients and equipment
Make sure station is clean and sanitary
Bring the couscous and water to a boil in a saucepan over high heat
Reduce heat to medium
low, cover, and simmer until the couscous is tender, and the water has been absorbed, about 15 to 20 minutes
Heat a large skillet over medium
high heat and stir in the ground beef
Cook and stir until the beef is crumbly, evenly browned, and no longer pink
Drain and discard any excess grease; set beef aside
Heat the olive oil in a large pot over medium heat
Stir in the onion, garlic and jalapeno pepper; cook and stir until the onion has softened and turned translucent, about 5 minutes
Season with chili powder and cumin; cook 1 minute more to release the flavor of the spices
Stir in the tomatoes, black beans, green bell pepper, red bell pepper, oregano, parsley, salt and pepper
Simmer until the bell peppers are tender, about 20 minutes
Once the red and green peppers are tender, stir in the couscous, beef, and corn kernels
Return to a simmer, and cook 5 minutes to reheat
Stir in the cilantro to serve

Cilantro-Lime Vinaigrette

Portion:

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Ingredients:
1 Cup - Fresh Lime Juice (fresh squeezed).
1 Cup - Conc. Lime Juice
1/3 Cup - Fresh Garlic
2 TBSP - Sugar
3 TBSP - Kosher Salt
1 TBSP - Ground Coriander
2 Cups - Extra Virgin Olive Oil
1 Cup - Chopped Fresh Cilantro
2 Cups - Water
Prep Time:
20 minutes

Neal's Smoothie Veggie Base

Portion:

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Ingredients:
Beet Powder 2#
Spinach Powder - 2#
Tumeric ground - 2 ounces
Ginger Ground - 2 ounces
Green Alkalizing Blend 1#
Wheatgrass powder 4 oz
Ashwagandha powder 4 oz
Matcha Green Tea Powder 4 oz
Spirulina powder 4 oz
Maca Powder 4 oz
Acai Powder 8 oz
Celery - 2#
Beets - 3.5#
Carrots - 3#
Tomato Juice - 46 oz
Spinach - 2#
Kale - 2#
Cayenne - 1 tbsp
Cinnamon - 1/2 tbsp
Tumeric - 2 tbsp
Fresh Parsley - 4 oz
Water - 24 oz
Ginger - 2 tbsp
Preparation:
Dry Powdered Version 2023 Makes about 2 gallons of powder.
Directions:
All veggies clean and peeled.
Portion into 4 oz cups & freeze.
Dine IN:
1/4 cup per smoothie

Tumeric or Ginger Paste

Portion:

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Ingredients:
1-1/2 # - Peeled Turmeric or Ginger
1/2 cup - Coconut Oil
Equipment:
Ninja
Directions:
Combine both in Ninja and pulse.

Homemade Corned Beef

Portion:

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Instructions:
Aquire all ingredients and equipment.
Make sure station is clean and sanitary.
Ingredients:
3/4 Gallon Water
3 cups Kosher Salt
1 1/2 cups Brown Sugar
1/4 cup and 2 tablespoons InstaCure #1
35-40 Pounds Beef Brisket
3/4 Cup Chopped Fresh Garlic
2 cups pickling spice
1 1/2 Gallon Water
6 cups Kosher Salt
3 cups Brown Sugar
3/4 cup InstaCure #1
65-80 Pounds Beef Brisket
1 1/2 Cup Chopped Fresh Garlic
4 cups pickling spice
Equipment:
large stock pot
alto sham
Directions:
Place the water into a large stock pot along with salts, sugars, and pickling spice.
Cook over high heat until the slat and sugar have dissolved.
Remove from the heat and refrigerate until temps at 45 degrees.
Once cooled, pour equally over briskets in buckets.
Make sure the brisket is completely submerged in the water.
Add more water if necessary to ensure the brisket is completely submerged.
Check daily to make sure the beef is completely submerged and stir the brine.
After 14 days, remove from the brine.
Cooking Procedure:
Cook in alto sham at 225
cook to 195
hold at 160 overnight

Canadian Bacon Smoking Recipe

Portion:

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Instructions:
Aquire all ingredients and equipment.
Make sure station is clean and sanitary.
Ingredients:
1 gallon - Water
1-1/4 cup - Kosher Salt
3 tbsp - Pink Salt
1/2 cup - Maple Syrup
1 cup - Brown Sugar
8 - Garlic Cloves
peeled and roughly chopped
4 - Fresh or Dried Bay Leaves
1 tbsp - Dried Thyme
1 tbsp - Whole Black Peppercorn
Juice of 2 Lemons
2 - Pork Loins
Equipment:
Large
non-reactive pot
heavy duty gallon size freezer bags
Directions:
Combine all the brine ingredients in a large, non-reactive pot.
Stirring occasionally, heat the brine over medium heat until the salt and sugar are fully dissolved.
Let the brine cool, then place in cooler to chill.
While the brine is chilling, trim the pork loins of any excess fat and slice each in half.
Put each piece in a heavy duty, gallon size freezer bag.
Divide the brine and the aromatics evenly between the bags, squeeze out excess air and seal the bags well.
Brine the pork in the cooler for 3 to 4 days, flipping the pork periodically to ensure an even brine.
Rinse and dry the pork, then allow to dry to form a pellicle.
Hot smoke the pork at 200 degrees until the interal temperature of the loin reaches 150 degrees.

Pickled Red Onion or Cabbage

Portion:

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Instructions:
Acquire all ingredients and equipment.
Make sure station is clean and sanitary.
Ingredients:
6# Red Onion Sliced or 6# Purple or Green Cabbage
3 Tablespoon Granulated Sugar
3 Tablespoon- Kosher Salt
4 1/2 cups White Vinegar
3 Tablespoons fresh Garlic
minced
1 1/2 teaspoon Red Crushed Pepper Flakes
9 cups Water
Equipment:
Pot
Spatula
Scale
Measuring Spoons and Cups
6 quart container
Prep Time:
20 minutes
Directions:
Place all ingredients except onions or cabbage in a pot, bring to a boil.
Pour over prepared vegetables and stir.
Store in a 6 quart container.
Date and Label.
Refrigerate for 5 days before using.
Dine IN:
Yellow Scoop

Brown Sugar Cayenne Bacon Rub

Portion:

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Instructions:
Aquire all ingredients and equipment.
Make sure station is clean and sanitary.
Ingredients:
2 tbsp - Brown Sugar
1 tsp - Cayenne
1 pinch - Kosher Salt
Directions:
Mix and rub on top side of bacon before cooking.

Tahini

Portion:

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Ingredients:
1 container (1 lb 1 oz) Sesame Seeds
1/2 cup Olive Oil
1 tablespoon Kosher Salt
1 and 1/2 cups Cold Water
Equipment:
Blender/Food Processor
Spatula
Sheet Pan
Prep Time:
10 minutes
Total Portions / Yeilds :

4 cups
Directions:
Add sesame seeds to a 1/2 sheet pan with parchment and cook fast uncovered, half way (about 4 minutes)
Let cool
Add sesame seeds to the bowl of a food processor then process until a crumbly paste forms, about a minute
Add kosher salt, olive oil and water and process for 2 to 3 minutes more, stopping to scrape the bottom and sides of food processor a couple times
Check the tahini's consistency
It should be smooth and pourable
Store 2 cups in 16 oz deli containers and freeze 12/1/2020
Dine IN:
2 Cups per Hummus Recipe

Garbanzo Beans (Raw)

Portion:

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Instructions:
Acquire all ingredients and equipment/n Make sure station is clean and sanitary
Ingredients:
5 lbs Dry Garbanzo Beans
Rinsed
Optional for savory hummus:
1/2 Yellow Onion
2 tablespoon Fresh Garlic
Minced
Preparation:
Acquire all ingredients and equipment.
Make sure station is clean and sanitary.
Equipment:
Mixing Bowl/Large Container
Measuring Cup
Spoon
Prep Time:
5 minutes
Directions:
Place beans (and flavoring if applicable) in 24 qt container
Top with water
Soak Overnight
Simmer for about 2 hours until tender
Strain and cool
Label and Date
Freeze, if necessary
Dine IN:
5 lbs

Homemade Hummus

Portion:

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Instructions:
Acquire all ingredients and equipment.
Make sure station is clean and sanitary.
Ingredients:
1-#10 can or 5# Cooked Garbanzo Beans (see recipe)
2 cups Fresh Lemon Juice
2 cups Tahini (see recipe)
6 tablespoons Fresh Garlic
minced
1 tablespoon and 1 teaspoon Ground Cumin
8 teaspoon Kosher Salt
1 cup Extra Virgin Olive Oil
Equipment:
Mixing Bowl/Large Container
Measuring Cup
Spoon
Prep Time:
15 minutes
Total Portions / Yeilds :
20 cups
6lbs
36 ct per recipe
Directions:
36 ct per recipe
Dine IN:
Green Scoop (3 oz)

Roasted Red Peppers

Portion:

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Ingredients:
8 cups of red peppers
1/4 cup Fresh Garlic
grated
1/2 cup Olive Oil
1/2 cup Balsamic White Vinegar
1 tbsp Kosher Salt
1 tsp Black Pepper
Prep Time:
20 minutes
Directions:
Preheat char boiler.
Grill peppers.
Slice peppers into slivers.
Place in container in refrigerator covered.

Beer Batter Recipe

Portion:

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Ingredients:
1 tsp - Table Salt
1-1/2 cups - Flour
1 - Egg
1 tsp - Garlic Powder
1/2 tsp - Ground Black Pepper
1-1/2 cups - Beer (1 can)
1 tsp - Baking Powder
Directions:
Whisk together in a bowl.

Creamy Spinach Dip

Portion:

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Instructions:
Acquire all ingredients and equipment/n Make sure station is clean and sanitary
Ingredients:
3 cups - Sour Cream
3 pounds (1 block) Cream Cheese
softened at room temperature or whip in mixer to soften
2- 2 lb bags Frozen Spinach (cook 20 minutes or 2 ½ times through at 7:30 on parchment lined ½ sheet pans)
1 lb 8 oz Shredded vevleeta
2 pounds - Shredded Parmesan Cheese
1.5 cups - red onion minced
(3/4 large onion or 1 medium)
full length in oven on 1/2 sheet pan (to dehydrate slightly)
3 tablespoons fresh garlic
minced
1 teaspoon kosher Salt
1/4 teaspoon black Pepper
Equipment:
Mixer
Scale
Measuring Cup and Spoons
Strainer/China Cap
Knife
Cutting Board
Food Processor
Prep Time:
45 Minutes
Total Portions / Yeilds :
48 Orders
192 oz
Directions:
Place sour cream and cream cheese in mixer and combine until thick and smooth
Scrape bowl
Add spinach, velveeta cheese, Parmesan cheese, cooked onion, garlic, salt, and black pepper to bowl, then mix until thoroughly combined
Dine IN:
Grey Scoop (4 oz weight)

Pickled Vegetables

Portion:

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Instructions:
Acquire all ingredients and equipment.
Make sure station is clean and sanitary.
Ingredients:
2 lbs Red Onions
sliced 1/2 inch wide
12 lbs English Cucumbers
Julienne 1/2 inch wide
2-5 lb bags Carrots
Julienne 1/2 inch wide
2-5 lb bags Red Peppers
sliced 1/2 inch wide
2-5 lb bags Yellow Peppers
sliced 1/2 inch wide
2 oz Fresh Dill
1/4 cup peppercorns
whole
9 Bay Leaves
4 1/2 cups White Vinegar
9 cups Cider Vinegar
4.5 quarts Water
7 1/2 cups Sugar
1 1/2 cup Kosher Salt
3/4 cup Fresh Garlic
minced
Equipment:
Pot
Spoon
Measuring Spoons and Cups
Scale
2- 24 quart containers
Prep Time:
1 hour
Directions:
Combine all vegetables.
Divide the vegetables into 2- 24 quart containers, top each with 1 oz of fresh dill, and set aside.
Add remaining ingredients to a large pot.
Bring to a boil and stir until sugar dissolves.
Pour boiling liquid evenly over the vegetables.
Cover the top of the vegetables with plastic wrap and place a 6 qt container filled with water on top so the weight helps break down the vegetables.
Once the vegetables are completely submerged in the liquid, remove the 6 qt container and recover the vegetables with plastic wrap, making sure they are submerged.
Place a lid on it and store in the cooler.
Brine 10 to 14 days.
Dine IN:
8-10 pieces

All Purpose Breading

Portion:

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Ingredients:
5# All Purpose Flour
1/2 cup Seasoning Salt
1 tablespoon Sugar
Granulated
1 teaspoon White pepper
1 tablespoon Black pepper
Preparation:
Acquire all ingredients and equipment
Make sure station is clean and sanitary
Equipment:
Mixing Bowl
Whisk
Measuring Cups and Spoons
Prep Time:
5 mins
Total Portions / Yeilds :

Breading for 20 # chicken pc for sliders
Directions:
Mix all ingredients together well
Date and Label
Dine IN:
N/A

Season Salt

Portion:

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Ingredients:
Salt table 10 pounds
Sugar granulated 2 1/2 cup
Garlic
granulated 1/4 cup
onion salt 1/4 cup
cornstarch 1/4 cup
tumeric 3 tablespoons
paprika 1-1/4 cup

Beer Cheese Sauce

Portion:

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Instructions:
Acquire all ingredients and equipment
Make sure station is clean and sanitary
Ingredients:
3 lb Roux (1.5 lb margarine
1.5 lb all purpose flour)
48 oz beer (2 Belhaven Black Scottish Stout
1 Miller High Life)
6 qts half and half
5# shredded velveta cheese
2 tablespoons granulated garlic
1/4-1/2 cup kosher salt
1 teaspoon Fresh Ground Black Pepper
Equipment:
Double Boiler
Whisk
Rubber Spatula
Measuring Spoons
Prep Time:
45 Minutes
Total Portions / Yeilds :
11 Quarts (22 lbs 2 oz)
177- 2 oz blue scoop
Directions:
177- 2 oz
blue scoop
Dine IN:
Blue Scoop

Jalapeno Popper Dip

Portion:

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Instructions:
Place one level grey scoop of popper dip into a sprayed ramekin.
Ingredients:
6 tablespoons minced garlic (12 cloves)
12 oz roasted red peppers
drained
24 oz jalapenos
washed and grilled (roughly 20-24)
2- 3 lb blocks of cream cheese
softened
4 1/2 cups mayo
3 cups shredded velveeta cheese
6 tablespoons olive oil
Preparation:
Pulse garlic, red pepper, and jalapenos in food processor to rough chop vegetables
Do not puree
Combine mayo and cream cheese in mixer on speed 1 with paddle attachment
Scrape bowl and add remaining ingredients
Scrape bowl and mix until thoroughly combined
Store in 6 quart container
Equipment:
Mixer
Paddle Attachment
Rubber Spatula
Measuring Cup and Spoons
Prep Time:
30 mins
Total Portions / Yeilds :
42.5 orders
6 Quarts (10 lbs 10 oz)
Directions:
Per order, scoop dip into a sprayed ramekin
Bake uncovered full length
Serve with portion of pita chips (tossed in oregano and salt) on a small black platter
Garnish with 1 calabrese pepper and parsley
To Serve/ Serving Procedure:
Serve with 1 level scoop of pita chips.
Garnish with parsley and 3 Sweet Drops.
Cooking Procedure:
Full Length
Dine IN:
Grey Scoop (4 oz weight)

Burrata

Portion:

Print

Ingredients:
20 lbs fresh mozzarella curd

2 Quarts half and half

6 Tablespoons Kosher Salt
Preparation:
Acquire all ingredients and equipment.
Make sure station is clean and sanitary.
Equipment:
Large Bowl/Container
Measuring Spoons
6- 6 Quart Containers with Lids
Prep Time:
15 minutes
Total Portions / Yeilds :
6-6 quart containers
(24 lbs, 14 oz)
99 portions
Dine IN:
Grey Scoop (4 oz) Flat or Pink Scoop for crostini

Bratwurst Recipe Sip

Portion:

Print

Instructions:
Acquire all ingredients and equipment.
Make sure station is clean and sanitary.
Ingredients:
10 lbs coarse ground pork
1/3 cup Kosher Salt
1 C Dried Milk Powder
1 tablespoon and 1 teaspoon ground ginger
2 Tablespoons white pepper
1 Tablespoon Black Pepper
1 tablespoon and 1 teaspoon nutmeg
1 tablespoon and 1 teaspoon marjoram
1 tablespoon mustard powder
1 teaspoon ground cardamom
1 teaspoon ground coriander
Equipment:
Mixing Bowl
Measuring Spoons
Prep Time:
5 minutes
Total Portions / Yeilds :
10 lbs 8.4 oz
Directions:
Mix all ingredients together
Dine IN:
2 oz (blue scoop), use a deli lid for sizing

Vanilla Doughnut Glaze

Portion:

Print

Instructions:
Acquire all ingredients and equipment.
Make sure station is clean and sanitary.
Ingredients:
1 1/2 cup Powder Sugar
3 Tablespoons Half and Half
1 teaspoon vanilla
Preparation:
Drizzle over warm doughnuts or corks
Equipment:
Whisk
Bowl
Squeeze Bottle
Prep Time:
10 minutes
Directions:
Combine all ingredients.
Place in a squeeze bottle

Garlic Butter

Portion:

Print

Instructions:
Acquire all ingredients and equipment/n Make sure station is clean and sanitary
Ingredients:
12- 1 lb blocks margarine
1/4 cup dried parsley
1 cup dried oregano
3 cups granulated garlic
Equipment:
Mixer
Rubber Spatula
Measuring Cup
Prep Time:
10 minutes
Total Portions / Yeilds :
281 portions
211 oz
Directions:
Place margarine in the mixer and whip on speed 3 for 2
3 minutes until it has doubled in size
Add remaining ingredients and mix on speed 1 to slowly start combined all ingredients
Turn off mixer and scrape bowl with spatula, then mix for 3 more mins
Label and date, store in 6 qt buckets with lids
3/18/2020
Dine IN:
Yellow Scoop (0.75 oz)

Homemade Yogurt Recipe

Portion:

Print

Instructions:
Acquire all ingredients and equipment and Make sure station is clean and sanitary
Ingredients:
1 Gallon 2 % milk
4 tablespoons homemade yogurt
Equipment:
Pot, Whisk, Measuring Spoons and 6 Quart Containers
Prep Time:
15 Minutes
Total Portions / Yeilds :
1 Gallon
Directions:
Heat milk to 180 degrees
Be sure to stir so it doesn't scald and burn. Do not boil. Remove from heat and pour into a 6 quart container with ice bath to cool until 115 degrees then Mix in 4 tablespoons of homemade yogurt. Cover and let sit at room temperature 24 hours. Strain excess water off.
NOTE: Yogurt cultures may take longer in the winter, 24 hours may not be enough time. Date, Label and Refrigerate afterwards for at least 4 hours

Mac and Cheese Recipe

Portion:

Print

Instructions:
-Acquire all ingredients and equipment.
-Make sure station is clean and sanitary.
Ingredients:
-2 3 lb bags cooked pasta (6 lbs total) thawed or

2.50 pounds of raw pasta(before cooking)
-7 cups beer cheese
-6 cups garlic butter
Total Portions / Yeilds :
187.3 oz or 11.5 #
Directions:
-Mix first three ingredients.
-Label and date if holding for normal service.
-Place mix in appropriate sized aluminum pans.
-Cover with aluminum lid and bake for 7:30.
-Remove lid and stir, then top with mozzarella and oregano.
-Cook for an additional 7:30 minutes uncovered.
-If serving family style in bowls, sprinkle breadcrumbs, parmesan, and parsley once portioned.
-For buffet, garnish pan with breadcrumbs, parmesan, and parsley
Dine IN:
Grey Scoop (4 oz) for individual cups
Catering:
Makes 1 full shallow aluminum pan, feeds roughly 30 people buffet style or 2 1/2 pans
One 1/2 pan to a catering order and top with 2 cups of diced mozzarella

Lobster Mix

Portion:

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Instructions:
Acquire all ingredients and equipment/n Make sure station is clean and sanitary
Ingredients:
2 lbs lobster claws
thawed and strained
break up big pieces
2 lbs lobster sensation meat
thawed and strained
break up into small pieces
1/2 lb margarine
melted
2 tsp kosher salt
Preparation:
Yellow Scoop
Equipment:
Bowl
Measuring Spoons
Prep Time:
10 minutes
Total Portions / Yeilds :
31 portions
3lbs 14 oz
Directions:
Combine all ingredients and hold for service
Dine IN:
Yellow Scoop

Parcooked Bacon

Portion:

Print

Instructions:
Acquire all ingredients and equipment.
Make sure station is clean and sanitary.
Ingredients:
Bacon
Equipment:
Sheet Pans
Prep Time:
1 Hour
Directions:
Lift parchment paper lined with bacon on to 1/2 sheet trays.
Bake 5 minutes, if thawed and 7:30, if frozen.
Remove from pan.
Cool completely.
Label and date.
Dine IN:
Roughly 10 pieces per sheet pan

Shamrock Dip

Portion:

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Instructions:
Acquire all ingredients and equipment/n Make sure station is clean and sanitary
Ingredients:
1 lb cream cheese
5 cup powder sugar
1 cups irish cream
2 teaspoon vanilla extract
16 drops green food coloring
2 teaspoon peppermint extract
2 cups heavy cream
Equipment:
Mixer
Bowl
Liquid Measuring Cups and Spoons
Prep Time:
15 minutes
Total Portions / Yeilds :
23 portions
58.2 oz
Directions:
Place cream cheese in mixer and beat at speed 3 until smooth
Add remaining ingredients except heavy cream
In another bowl, beat heavy cream until stiff peaks form, can use emersion blender for this
Add the whipped cream to the first mixture and gently fold together
Scoop into 4 oz deli cups using the green handled scoop
Date and label, hold for service
Dine IN:
Green Scoop (2.5 oz)

Corned Beef

Portion:

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Instructions:
Acquire all ingredients and equipment/n Make sure station is clean and sanitary
Ingredients:
15-17 lb corned beef brisket
Bee's Best
1 Quart water
20 garlic cloves
5 bay leaves
1/4 cup pickling spice
Preparation:
Acquire all ingredients and equipment.
Make sure station is clean and sanitary.
Equipment:
Nesco
Measuring Cups
Prep Time:
5 minutes
Total Portions / Yeilds :
16- 6 oz portions
Roughly 6 lbs cooked
Directions:
Place all ingredients in nesco and cook 10
12 hours at 250 degrees
Dine IN:
6 oz

Beef Brisket

Portion:

Print

Ingredients:
1 Beef Brisket
1/2-1/4 cup beef base
2 quarts water
6-8 bay leaves
20 garlic cloves
2 tablespoons thyme
dried
2 tablespoon parsley
dried
1 teaspoon black pepper
optional for stew- 16 oz black behave stout
Equipment:
Nesco
Measuring Spoons and Cups
Prep Time:
8 hours
Directions:
Place all ingredients in nesco and cook for 8 hours at 325 degrees

Seasoned Spinach

Portion:

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Instructions:
Acquire all ingredients and equipment/n Make sure station is clean and sanitary
Ingredients:
4- 2 lb frozen spinach bags
2 teaspoons granulated garlic
1/2 teaspoon black pepper
4 teaspoons kosher salt
Equipment:
6 qt tub
china cap
Measuring Spoons
1/2 sheet pans
Prep Time:
20 minutes
Total Portions / Yeilds :
15.5- 3 oz portions
2 lbs 15 oz
Directions:
Place 4 bags of frozen spinach on 4 half sheet pans, lined with parchment
Bake for 20 minutes or 2 ½ times at 7:30 minutes
Season spinach with garlic, salt, and pepper
Cool, label, and date
Store in 1/6th and hold for service 11/18/2021
Dine IN:
1 grey scoop (3 oz)

Seasoned Chicken

Portion:

Print

Instructions:
Acquire all ingredients and equipment/n Make sure station is clean and sanitary
Ingredients:
5 lb bag pre-cooked diced chicken
thawed overnight
3 tablespoons seasoning salt
6 tablespoons dried oregano
Equipment:
Mixing Bowl
Measuring Spoons
Prep Time:
5 minutes
Total Portions / Yeilds :
16- 5 oz portions
5 lbs
Directions:
Mix chicken with seasonings in a bowl until thoroughly coated
Label and date
Store in 1/3 pan and hold for service
Dine IN:
2 Grey Scoop (5 oz)

BRUSCHETTA Mix

Portion:

Print

Instructions:
Acquire all ingredients and equipment/n Make sure station is clean and sanitary
Ingredients:
10 lbs diced fresh Tomatoes
2- #10 cans diced tomatoes
drained
1- 16 oz container basil puree (see recipe)
Equipment:
Mixing Bowl/Large Container
Measuring Cup
Spoon
Prep Time:
15 minutes
Total Portions / Yeilds :
121.9- 2 oz portions
243.8 oz
Directions:
Place tomatoes in hobart with the "6" blade and the "15
1" dicer
Drain both fresh and canned tomatoes
Combine all ingredients in a deep hotel pan and mix well
Taste to make sure it is seasoned correctly
Store in 1/6th pans
Dine IN:
1 Red Slotted Spoon (2 oz)

Pretzel Crusted Chicken

Portion:

Print

Ingredients:
28 pc grilled chicken tenderloins
1 cup brown mustard
1 cup water
8 scoops garlic butter
melted
2 cup white wine
Preparation:
marinate chicken overnight

Print

Buffalo Chicken Mix

Acquire all ingredients and equipment. Make sure station is clean and sanitary.

Portion Sizes: 3/4 blue scoop (2 oz)

Equipment: Mixing Bowl, Measuring Spoons

Prep Time: 5 minutes

Ingredients

Yields: 57 oz

Total Portions: roughly 28 scoops, 9 orders

2.5 lb bag pre-cooked diced chicken, thawed overnight

1.5 tablespoons seasoning salt

3 tablespoons dried oregano

1 ½ cups & 2 tablespoons buffalo sauce

1 ½ cups & 2 tablespoons garlic butter

Yields:

Total Portions:

5 lb bag pre-cooked diced chicken, thawed overnight

3 tablespoons seasoning salt

6 tablespoons dried oregano

3.25 cups buffalo sauce

3.25 cups garlic butter

Directions

Mix chicken with seasonings, buffalo, and garlic butter in a bowl until thoroughly coated.

Scoop into precooked potato skin cups and hold for services.

2/4/2022

Cinnamon Coffee Cashews

Portion:

Print

Instructions:
-Acquire all ingredients and equipment.
-Make sure station is clean and sanitary.
Ingredients:
-1 lb cashews
-2 2/3rd tablespoon olive oil
-1/4 cups coffee rub (see recipe)
Equipment:
-Bowl -Measuring Cups and Spoons
Prep Time:
10 minutes
Total Portions / Yeilds :
18 oz
9 orders
Directions:
-Toss cashews in oil until coated, then add coffee rub.
-Stir to coat cashews.
-Portion in 1# aluminum pans, place lid upside down.
4/24/2022
Dine IN:
2 oz

Coffee Rub

Portion:

Print

Preparation:
Acquire all ingredients and equipment.
Make sure station is clean and sanitary.
Equipment:
Bowl
Measuring Cups and Spoons

Coffee Rubbed Turkey Breast

Portion:

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Ingredients:
1- 9 lb turkey breasts
thawed (2 breasts total)
2/3 cup Coffee rub (1/3 cup per breast)
6 cups chicken broth (6 cups water
1 1/2 tablespoon chicken base)
4 tablespoons liquid smoke (2 tablespoons per breast)
Preparation:
Acquire all ingredients and equipment
Make sure station is clean and sanitary
Equipment:
Measuring Spoons
Prep Time:
14 hours
Total Portions / Yeilds :
21-25 orders
108.5 oz
Directions:
Massage coffee rub into turkey breasts, then wrap each in plastic wrap and marinate overnight
Place turkey breasts in 2 aluminum pans
Pour 4 cups of broth and 2 tablespoons of liquid smoke over each turkey breast
Cover and bake for 1 hour
Check temperature and that the liquid hasn’t completely evaporated
Cover and bake for an additional 30 minutes
Once the internal temperature is 165 degrees, cool completely
Slice at “5”
Bag 4
5
5 oz portions and hold for service or freeze until ready to use
Dine IN:
4.5-5 oz bags

Mashed Potatoes

Portion:

Print

Instructions:
Acquire all ingredients and equipment.
Make sure station is clean and sanitary.
Ingredients:
1 half aluminum pan- (feeds roughly 20-25 people family style)
5 lb bag mashed potatoes
6 yellow scoops garlic butter
1 tablespoon kosher salt
1 full aluminum pan- (feeds roughly 20-30 people buffet style)
2- 5lb bags mashed potatoes
12 yellow scoops garlic butter
2 tablespoons kosher salt
Preparation:
Combine ingredients and follow above instructions.
Taste and adjust butter or half and half as needed.
Directions:
Mix potatoes with garlic butter and place in appropriate size aluminum pan.
Cover and bake for full length.
Recover and bake for another full length For buffet, garnish pan with parsley.
If serving family style in bowls, sprinkle parsley once portioned
Dine IN:
Portion Per Person: 4 oz

Pickled Brussel Sprouts

Portion:

Print

Instructions:
Acquire all ingredients and equipment.
Make sure station is clean and sanitary.
Ingredients:
6- 2 lb bags frozen Brussel Sprouts (12 lbs)
3 cups White Vinegar
3 1/2 cups Cider Vinegar
3 quarts Water
3 1/2 cups Sugar
3/4 cups Kosher Salt
1/3 cups Fresh Garlic
minced
1/4 cups Mustard seed
1 tablespoons peppercorns
whole
6 Bay Leaves
Equipment:
Pot
Spoon
Measuring Spoons and Cups
Scale
2- 6 quart containers
Prep Time:
1 hour
Directions:
Shred Brussel Sprouts on 3/8 blade attachment on mixer (not fully open).
Place in 2- 6 quart containers.
Combine all ingredients except brussel sprouts in a pot.
Bring to a boil and stir until sugar dissolves.
Pour boiling liquid evenly over the brussel sprouts.
Cover the top of the brussel sprouts with plastic wrap to submerge into pickling liquid.
Place a lid on it and store in the cooler.
Brine 10 to 14 days.
Dine IN:
8-10 pieces

Bread Pudding Mix

Portion:

Print

Instructions:
Acquire all ingredients and equipment/n Make sure station is clean and sanitary
Ingredients:
16 eggs
2 quart half and half
2 cup brown sugar
3 tablespoon vanilla
4 teaspoon kosher salt
4 teaspoon cinnamon
60 oz bread (day old/scrap)
1 cup pecans
Equipment:
Bowl
Spoon
Measuring Cups and Spoons
2 deep aluminum half pans
Prep Time:
1 hour
Total Portions / Yeilds :
20 orders
150 oz
Directions:
Dice bread and place in bowl, add pecans
Combine remaining ingredients using emersion blender
Mix liquid, pecans, and bread together
Let sit for 15
20 minutes to let bread soak up liquid
Spray two aluminum deep half pans, divide bread mixture into each pan, and press down
Bake 15:00 minutes or two pass full length, then cool
cut into three pieces and wrap individually, freeze
Dine IN:
2 grey scoops (7.5 oz)

Roasted Brussels Sprout Mix Recipe as side Vegetable

Portion:

Print

Ingredients:
- 3-2 lb bags frozen Brussels sprouts
- 1/3 cup fresh minced garlic
- 2/3 cup lemon juice
- 4 teaspoons black pepper
- 8 teaspoons kosher salt
- 1 cup olive oil
- 2 lbs diced apple
- 2 cups dried cranberries
- 2 cups chopped pecans
- 1 cup onion jam
Equipment:
Bowl
Spoon
Measuring Cups and Spoons
Prep Time:
1 hour
Total Portions / Yeilds :
102 oz
15 orders
Directions:
-Cut Brussels sprouts on a 3/8 blade, not fully open.
-Toss with garlic, lemon juice, black pepper, kosher salt, and olive oil.
Spread evenly on 4 ½ sheet pans with parchment paper.
-Roast in the oven for 15 minutes (2 passes through the oven at 7:30).
Cool.
Combine all ingredients.
-Label/date and hold for service.
11/18/2021
Dine IN:
2 grey scoops, roughly 6.5 oz

Roasted Garlic Mayo

Portion:

Print

Ingredients:
5 oz whole garlic cloves
1/2 cup oil
2 cup mayo
1/2 teaspoon sugar
1/8 teaspoon black pepper
1/2 cup Water

Seasoned Bread Crumb Mix

Portion:

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Instructions:
Acquire all ingredients and equipment.
Make sure station is clean and sanitary.
Ingredients:
5 lbs bread crumbs
3 tablespoons black pepper
3 tablespoons kosher salt
6 tablespoon dry ground mustard
3 tablepsoons granulated garlic
Equipment:
Hotel Pan
Measuring Cups and Spoons
Prep Time:
1 hour
Directions:
Combine all ingredients in tall hotel pan.

Oat Top Crumble for Fruit Crisps

Portion:

Print

Instructions:
Acquire all ingredients and equipment/n Make sure station is clean and sanitary
Ingredients:
2 cup brown sugar
1 1/2 cups flour
1 1/2 cups oats
1 teaspoon cinnamon
1/2 teaspoon kosher salt
½ lb margarine
Equipment:
Measuring Spoons and Cups
Bowl
emersion blender
ramekins
Prep Time:
10 minutes
Total Portions / Yeilds :
60
30.8
Directions:
Mix all ingredients except margarine
Gently work margarine into the dry ingredients, forming pea size pieces
Spread onto a parchment lined ½ sheet pan and bake ¾ length
Cool
Spray ramekins and scoop 1 white ladle (3 oz) fruit filling into each
Top filling with `1 black scoop of prepared crumble
Dine IN:
black scoop (0.5 oz)

Pot Roast Gravy

Portion:

Print

Ingredients:
1 lbs margarine
1 lbs all purpose flour
2 lbs celery
medium diced
3 lbs carrot
medium diced
1 lbs onions
medium diced
1/2 cups minced fresh garlic
1.5 gals water
6 oz beef base
1 tablespoon thyme
dried
1/2 teaspoon black pepper
2 tablespoon kosher salt
adjust if needed
Preparation:
Acquire all ingredients and equipment.
Make sure station is clean and sanitary.
Equipment:
Pot
Rubber Spatula
Prep Time:
1 hour
Directions:
Sweat celery, carrot, and onion in margarine for 5-7 minutes.
Add garlic and cook for an additional 2-3 minutes, then add flour and cook for 2-3 more minutes.
Add the remaining ingredients.
Bring to a boil and reduce to a simmer.
Cook until vegetables are tender.
Dine IN:
6 oz ladle

Homemade Cheesecake

Portion:

Print

Ingredients:
3 lb cream cheese
softened
6 egg
2.25 cups sugar
2 tablespoons vanilla
Equipment:
Measuring Spoons and Cups
Bowl
emersion blender
ramekins
Prep Time:
10 minutes
Directions:
Mix all ingredients together using the emersion blender until smooth (no lumps).
Prepare ramekins by spraying them and scoops 1 pink scoop graham cracker crust (see recipe) in each.
Pat graham cracker crust until it is packed down into the bottom.
Scoop filling over crust using a blue scoop (or 1/2 green scoop).
Cover the with aluminum foil and bake for 15 minutes (2 passes) or until filling is firm and no longer loose.
Cool and refrigerate overnight.

Graham Cracker Crust

Portion:

Print

Instructions:
Acquire all ingredients and equipment.
Make sure station is clean and sanitary.
Ingredients:
5 cups graham cracker crumbs
1 lb margarine
melted
3/4 cup sugar
4 teaspoons vanilla
Equipment:
Measuring Spoons and Cups
Bowl
ramekins
Prep Time:
10 minutes
Directions:
Mix all ingredients together.
Place 1 pink scoop in sprayed ramekins and bake for 1/2 length oven.
See dessert recipes for fillings and toppings.
Dine IN:
1 pink scoop

Citrus Rice

Portion:

Print

Instructions:
Acquire all ingredients and equipment/n Make sure station is clean and sanitary
Ingredients:
5 cups long grain rice
2 1/2 quarts water
1 1/4 teaspoons kosher salt
1/2 cups and 2 tablespoons lemon zest
Preparation:
Acquire all ingredients and equipment.
Make sure station is clean and sanitary.
Equipment:
Measuring Spoons and Cups
Medium Aluminum Pan
Prep Time:
25 minutes
Total Portions / Yeilds :
roughly 57- 3oz portions
173.6 oz
Directions:
Place all ingredients in a medium aluminum pan
Bake for 20
25 minutes, covered, then let stand for 10 minutes
Stir/fluff rice and cool
Portion in ramekins
Freeze, if necessary
Serve immediately in black catering bowls or keep in pan for buffet line
Dine IN:
1 Grey Scoop (weighs 3 oz)

Herb Roasted Potatoes

Portion:

Print

Ingredients:
10# red skin potatoes
quartered
1/4 cup oil
1 tablespoon kosher salt
1 tablespoon dried thyme
1 tablespoon dried oregano
1 tablespoon dried parsley
1 tablespoon dried rosemary
8 Yellow Scoop Garlic Butter
Prep Time:
25 minutes
Directions:
Fill fryer baskets half way.
In batches, flash fry potatoes at 2 or 6 (2:40 mins).
Mix oil with herbs and butter, then add potatoes and mix.
Cook full length in oven.
Cool and store in 1/3rd pan.
Dine IN:
3 Grey Scoop (5-6 oz) or Blue Slotted Ladle

Apricot Glaze

Portion:

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Ingredients:
1 oz oil
5 oz onions
finely diced
1/4 cup fresh garlic
2 tablespoons and 2 teaspoons rosemary
64 dried apricots
2 cups dry white wine
1/2 cup brown sugar
1 cup soy sauce
1 cup honey?
2 cups water?
8 lbs pork chop (roughly 16 chops) - seasoned with Lawry's
grilled
cooked full length
and cooled
Preparation:
Acquire all ingredients and equipment.
Make sure station is clean and sanitary.
Equipment:
Measuring Spoons and Cups
Medium Aluminum Pan
Prep Time:
25 minutes
Directions:
Saute onions and garlic until translucent.
Crash the rosemary and add to pan.
Cook for about a minute, then add the apricot and wine.
Bring to a boil, then reduce to simmer.
Add the brown sugar and soy sauce.
Cook until the apricots are soft and the liquid has reduced to almost a glaze consistency.
Cool.
Puree the mixture with water, then stir in honey.
Dip each pre-cooked pork chop in the glaze and cook full length in oven for service.
Finish with warm glaze and rosemary sprig.
Dine IN:
1 Grey Scoop

Homemade Key Lime Pie

Portion:

Print

Instructions:
Acquire all ingredients and equipment/n Make sure station is clean and sanitary
Ingredients:
6 eggs
1 1/2 cup granulated sugar
1 cup half and half
1 cup fresh lime juice
2 tablespoon lime zest
1/4 teaspoon kosher salt
Equipment:
Measuring Spoons and Cups
Bowl
emersion blender
ramekins
Prep Time:
10 minutes
Total Portions / Yeilds :
roughly 19 cups
Directions:
Mix all ingredients together using emersion blender
Prepare ramekins by spraying them and scoops 1 pink scoop graham cracker crust (see recipe) in each
Pat graham cracker crust until it is packed down into the bottom
Scoop filling over crust using a blue scoop (or 1/2 green scoop)
Cover the with aluminum foil and bake for 15 minutes (2 passes) or until filling is firm and no longer loose
Center will read 145 degrees
Cool and refrigerate overnight
Dine IN:
blue scoop

Candied Limes

Portion:

Print

Ingredients:
2 Limes
Sliced at "10" on slicer
1/2 cup granulated sugar
Equipment:
Measuring Cups
Wire Rack
1/2 Sheet Pan
Prep Time:
24 hours
Directions:
Toss limes until fully coated in sugar.
Place on a wire rack on a 1/2 sheet pan.
Put on top of the oven overnight or inside the oven turned off.
Dine IN:
1 Lime Slice

Mustard Thyme Marinade

Portion:

Print

Instructions:
Acquire all ingredients and equipment/n Make sure station is clean and sanitary
Ingredients:
1 cup and 2 tablespoons brown mustard
1/4 cup and 2 tablespoons fresh minced garlic
3/4 teaspoon black pepper
2 tablespoons lemon juice
3/4 cup water
1 tablespoon dried thyme
6 lbs chicken tenderloins
once through tenderizer
Equipment:
Mixing Bowl
Measuring Spoons
Prep Time:
5 minutes
Directions:
Mix all ingredients expect chicken
Once combined, toss with chicken
Marinate overnight
Grill and cook 1/2 length oven

Whipped Cream

Portion:

Print

Instructions:
Acquire all ingredients and equipment.
Make sure station is clean and sanitary.
Ingredients:
1 quart heavy cream
1 tsp vanilla
1/4 cup and 2 tablespoon powdered sugar
Equipment:
Mixing Bowl
Measuring Spoons
Prep Time:
5 minutes
Directions:
Pour the heavy cream into a 6 quart tub.
Using the emersion blender, mix until the cream starts to thicken.
Add vanilla and powdered sugar.
Continue to mix until stiff peaks form.
Pipe small star shaped dollops on a parchment lined 1/2 sheet pan.
Freeze completely, then cover.

Irish Potato Skin Mix

Portion:

Print

Instructions:
Acquire all ingredients and equipment.
Make sure station is clean and sanitary.
Ingredients:
4 oz finely diced red pepper
4 oz finely diced red onion
2 lbs corned beef (scraps and ends ok)
Equipment:
Mixing Bowl
Measuring Spoons
Prep Time:
5 minutes
Total Portions / Yeilds :
40oz
20 skins
Dine IN:
blue scoop (2 oz) per skin

Corn Cakes

Portion:

Print

Instructions:
-Acquire all ingredients and equipment.
-Make sure station is clean and sanitary.
Ingredients:
-2 Tablespoons margarine
-5 cups frozen corn
-1/2 cup heavy cream
-3/4 teaspoon kosher salt
-1 cup half and half
-3 tablespoon flour
Equipment:
-Mixing Bowl -Measuring Spoons
Prep Time:
5 minutes
Total Portions / Yeilds :
29.5 oz
26-30 servings
Directions:
Melt 2 tablespoons margarine, then add corn, heavy cream, and salt
Bring to a boil
Mix half and half and flour in a bowl until combine, then add to pot
Cook 4 to 5 minutes until thickened
Cool
Melt 4 oz margarine, then combine all ingredients together
Portion into sprayed ramekins
Bake 22 minutes (three passes through oven), covered
Dine IN:
green scoop (3-3.5 oz)

Chicago Beef- Eye of Rounds

Portion:

Print

Instructions:
Acquire all ingredients and equipment.
Make sure station is clean and sanitary.
Ingredients:
For one pc:
0.25 oz oregano
0.25 oz black pepper
8 oz kosher salt
1 oz garlic powder
1 oz onion salt
1 oz garlic salt

Big Batch:
5 oz oregano
4 oz black pepper
3 box kosher salt
1 lb garlic powder
1 lb onion salt
1 lb garlic salt
Equipment:
Bowl
1 Large Container
and Measuring Cups and Spoons
Prep Time:
24 hours
Directions:
cook in atlo sham 200-225 degrees, probe 140, hold 140
slice paper thin, 0.5-1 on slicer
1 bag of jus per 1 eye of round
for service, mix with jus and portion in 5 oz bags

March- Corn Chowder and Minestrone

Portion:

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Instructions:
November- Chicken Noodle and Tuscan Vegetable

Dec- Broccoli Cheddar and French Onion

Jan- Loaded Potato and Chicken Tortilla

Feb- Cream of Tomato and Basil and Italian Sausage, Potato, and Spinach

March- Corn Chowder and Minestrone

Chicken Preparation for Chicken Marsala

Portion:

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Instructions:
Acquire all ingredients and equipment.
Make sure station is clean and sanitary.
Ingredients:
1 1/2 cups all purpose flour
2 tablespoons seasoning salt
1 teaspoon granulated garlic
1/4 teaspoon black pepper
30 chicken tenders
tenderized
Equipment:
Mixing Bowl
Measuring Spoons
Prep Time:
5 minutes
Directions:
Mix first 5 ingredients together.
Dredge chicken and place 6-8 pieces in each fryer basket.
fry for roughly 2:00 minutes.
Cool and hold for service
Dine IN:
30 sandwiches pieces

Chicken Marsala Sauce

Portion:

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Instructions:
Acquire all ingredients and equipment.
Make sure station is clean and sanitary.
Ingredients:
1/2 lbs margarine
8 oz red onions
3 oz fresh chopped garlic
10 cups mushrooms
1/2 lbs flour
5 cups marsala wine
5 cups chicken broth
1 cup heavy cream
2 teaspoon kosher salt
1/4 teaspoon black pepper
1 Tablespoon lemon juice
Equipment:
Pot
Measuring Cups and Spoons
Whisk
Prep Time:
5 minutes
Directions:
Melt butter completely and add onions and garlic.
Saute for until transulcent, then add mushrooms.
Cook for an additional 3-5 minutes.
Whisk flour and cook for 2 minutes.
Deglaze with marsala wine, then bring to a bowl to cook the alcohol out.
Add chicken broth and cook until sauce has thickened.
Add remaining ingredients.
Cool and hold for service.
Dine IN:
6 oz

Southwest Ranch

Portion:

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Instructions:
Acquire all ingredients and equipment/n Make sure station is clean and sanitary
Ingredients:
64 oz yogurt ranch
1/2 cup lime juice
4 teaspoon cumin
3 oz cilantro (can use stems)
1/4 teaspoon cayenne
2 teaspoon smoked paprika
2 teaspoon chipotle powder
32 oz yogurt ranch
1/4 cup lime juice
2 teaspoon cumin
1.5 oz cilantro (can use stems)
1/8 teaspoon cayenne
1 teaspoon smoked paprika
1 teaspoon chipotle powder
Equipment:
Bowl
Measuring Cups and Spoons
Whisk
Prep Time:
5 minutes
Directions:
Place lime juice and cilantro in blender
Do not put ranch in the blender
Pour into a bowl and stir in remaining ingredients
Store in squeeze bottles or portion in 2 oz cups
Dine IN:
Black Scoop

Chorizo Potato Skin Mix

Portion:

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Ingredients:
4 oz finely diced red pepper
4 oz finely diced red onion
2lbs cooked chorizo
Preparation:
Acquire all ingredients and equipment
Make sure station is clean and sanitary
Equipment:
Mixing Bowl
Measuring Spoons
Prep Time:
5 minutes
Total Portions / Yeilds :
20 skins (6.6 orders)
40 oz
Directions:
Combine all ingredients together
In each potato skin, 1 pink scoop beer cheese and 1 blue scoop chorizo mix
Dine IN:
blue scoop (2 oz)

Bulk Mexican Chorizo

Portion:

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Instructions:
Aquire all ingredients and equipment.
Make sure station is clean and sanitary.
Ingredients:
5 lbs ground pork
1 cups Onions
yellow
minced
1 cups Red bell pepper
minced
1/4 cup Garlic
fresh
chopped
2 1/2 tablespoons Paprika
1 1/2 tablespoons Kosher Salt
1 tablespoons Cumin
1 tablespoons Oregano
2 teaspoons Cayenne Pepper
3 tablespoons Crushed Red Pepper
1/8 teaspoon Cinnamon
1/4 cup Brown Sugar
10 lbs ground pork
2 cups Onions
yellow
minced
2 cups Red bell pepper
minced
1/2 cup Garlic
fresh
chopped
5 tablespoons Paprika
3 tablespoons Kosher Salt
2 tablespoons Cumin
2 tablespoons Oregano
4 teaspoons Cayenne Pepper
6 tablespoons Crushed Red Pepper
1/4 teaspoon Cinnamon
1/2 cup Brown Sugar
Directions:
Mix all spices together in a bowl or container.
Place pork and spice mix in mixer.
Be careful not to over mix.
Cook as needed, cool.
Label and date

Fajita Seasoned Chicken

Portion:

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Ingredients:
5 lb bag pre-cooked diced chicken thawed overnight
6 tablespoons fajita mix seasoning (mesquite fajita seasoning)
2 cups fire roasted salsa- see recipe
Preparation:
Acquire all ingredients and equipment.
Make sure station is clean and sanitary.
Equipment:
Mixing Bowl
Measuring Spoons
Prep Time:
5 minutes
Total Portions / Yeilds :
5 lbs
16- 5 oz portions
Directions:
Mix all ingredients together
Dine IN:
2 Grey Scoop (5 oz)

Black Bean and Corn Salad

Portion:

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Instructions:
Acquire all ingredients and equipment.
Make sure station is clean and sanitary.
Ingredients:
1 - 2.5 lb bags frozen corn

1/4 cup Fajita seasoning

1/4 c oil

1/2- 10# can Black Beans
drain and rinsed

6 oz tomatoes
diced

4 oz red onion
diced

3 oz red pepper
diced

1 oz jalapeno
diced

1.5 oz cilantro

1/4 cup lime juice

1/2 tablespoon and 1/2 teaspoon kosher salt
Equipment:
Bowl
Spoon
Liquid Measuring Cups and Spoons
Prep Time:
15 minutes
Directions:
Place lime juice, olive oil, garlic, salt, and cayenne pepper in a small jar.
Cover with lid and shake until ingredients are well mixed.
In a bowl, combine beans, corn, bell pepper, tomatoes, red onion, and cilantro.
Shake lime dressing and pour it over the salad.
Stir salad to coat vegetables and beans with dressing.
Dine IN:
Grey Scoop (3 oz)

Seasoned Corn

Portion:

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Instructions:
Acquire all ingredients and equipment/n Make sure station is clean and sanitary
Ingredients:
2.5 lbs frozen corn kernels
1/4 cup oil
2 tablespoon fajita seasoning
Equipment:
Mixing Bowl
Measuring Spoons
Prep Time:
5 minutes
Total Portions / Yeilds :
20- 2 oz portions
40 oz
Directions:
Mix corn with seasoning and oil until thoroughly coated
Spread on a parchment pan lined 1/2 sheet pan
Full length oven
Cool and portion on 1/8th sheet pans lined with parchment
Bag and freeze
Dine IN:
2 Grey Scoop (2 oz)

Roasted Onion Dip Sauce Recipe

Portion:

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Instructions:
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Make sure station is clean and sanitary.
Ingredients:
20 oz diced red onion
8 yellow scoop garlic butter
2 cup mayo
4 cup sour cream
4 teaspoon kosher salt
8 teaspoon onion powder
2/3 cup water
Equipment:
Blender
Measuring Spoons
Prep Time:
15 minutes
Dine IN:
0.75 oz or 2 oz -41 orders

Brisket Sliders

Portion:

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Instructions:
Toss 1 1/2 grey scoops brisket with 2 pumps gochujang sauce.
Place 3 preassembled sandwiches on sheet pan and divide brisket evenly.
Leave open and flip tops over so garlic butter side is up.
Top each sandwich with pickled carrots and green onion.
Serve with seasonal side.

Brat Potato Skin Mix

Portion:

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Instructions:
Acquire all ingredients and equipment.
Make sure station is clean and sanitary.
Ingredients:
-4 oz brown mustard
-1.5 lbs cooked brats
do not drain
-5 pcs chopped bacon (1 piece divided per order)
Equipment:
-Mixing Bowl -Measuring Spoons
Prep Time:
5 minutes
Total Portions / Yeilds :
15 skins
5 orders
Directions:
Combine brat and mustard together.
In each potato skin, add 1 pink scoop beer cheese and 1 blue scoop brat mix.
Top with bacon.
Dine IN:
blue scoop (2 oz)

Chicken Schnitzel

Portion:

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Instructions:
Acquire all ingredients and equipment/n Make sure station is clean and sanitary
Ingredients:
3.75 lbs bread crumbs; 2 1/4 tablespoons black pepper; 2 1/4 tablespoons kosher salt; 1/4 cup and 1/2 tablespoons dry ground mustard; 2 1/4 tablepsoons granulated garlic; 15 large eggs; 10 oz all purpose flour; 10 lbs chicken tenders
Equipment:
Hotel Pan; 1/2 short hotel pan; Measuring Cups and Spoons
Prep Time:
3 hours
Directions:
Combine the first 5 ingredients in 1/2 hotel pan and set aside
Place flour in a 1/2 short 1/2 hotel pan and set aside
Crack eggs into a short 1/3rd hotel pan and blend with emersion blend until smooth
Using the meat mallet, pound chicken until 1/4
1/8th inch thick
Dip each into flour, then egg
Let egg drain slightly off and place in bread crumbs
Press down and then flip over, pressing down again
Place on a poly sheet lined 1/2 sheet pan, separately each layer of chicken tenders with poly sheets

BACON AND CHEDDAR POTATOES

Portion:

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Instructions:
Acquire all needed ingredients and equipment.
Make sure station is clean and sanitary.
Ingredients:
5lbs diced potatoes
1/2 cup fully cooked Bacon
chopped
crisp in oven
2 blue scoops Garlic Butter
2 oz Onions
chopped
1/2 tablespoon kosher Salt
2 black ladles mozzarella
2 cups velveeta
1 cup chopped bacon
Preparation:
Cut potatoes in quarters length wise and slice 1/4 inch.
Soak for a few seconds in water and drain.
Fill fryer baskets with diced potatoes about 1/2 from the top and fry 2:40.
Shake/drain and add to bowl, then salt.
Add bacon, garlic butter, and onions.
For catering: 2 times through oven, uncovered, stir.
then top with most of cheese mix then top with bacon and remaining cheese mix.
1/2 length, 4:45, watch

Breakfast Sausage

Portion:

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Instructions:
Acquire all ingredients and equipment.
Make sure station is clean and sanitary.
Ingredients:
5 lbs Ground Pork
5 2/3 teaspoon KOSHER SALT
1 1/3 tablespoon FRESHLY GROUND BLACK PEPPER
2 3/4 teaspoon DRIED GROUND SAGE LEAVES
2 3/4 teaspoon DRIED GROUND THYME LEAVES
3/4 teaspoon DRIED CHOPPED ROSEMARY LEAVES
1 1/3 tablespoon LIGHT BROWN SUGAR
3/4 teaspoon FRESH GRATED NUTMEG
3/4 teaspoon CAYENNE PEPPER
3/4 teaspoon RED PEPPER FLAKES
10 lbs Ground Pork
3 3/4 tablespoons KOSHER SALT
2 2/3 tablespoon FRESHLY GROUND BLACK PEPPER
5 1/2 teaspoon DRIED GROUND SAGE LEAVES
5 1/2 teaspoon DRIED GROUND THYME LEAVES
1 1/2 teaspoon DRIED CHOPPED ROSEMARY LEAVES
2 2/3 tablespoon LIGHT BROWN SUGAR
1 1/2 teaspoon FRESH GRATED NUTMEG
1 1/2 teaspoon CAYENNE PEPPER
1 1/2 teaspoon RED PEPPER FLAKES
Equipment:
Measuring Cups and Spoons
pot
Prep Time:
1 hr
Directions:
Combine all spices together
Place pork and spice mix in mixer and combine with paddle attachment
Be careful not to over mix
Saute over medium-low heat until brown and cooked through
Drain off fat

Mashed Potatoes Gravy

Portion:

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Instructions:
Acquire all ingredients and equipment.
Make sure station is clean and sanitary.
Prep Time:
20 minutes

Hand Breaded Chicken/Boneless Wings

Portion:

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Instructions:
Place chicken tenderloins through meat tenderizer, then cut in half for patties or cut into 3-4 pcs for boneless wings.
Place chicken in full hotel pan and set aside.
Add all ingredients to 24 qt container except water.
Pour about 2 quarts of hot water in container and stir until salt and sugar is dissolved.
Then fill with 10 quarts of cold water.
Pour over chicken and marinate for 1 hour.
Drain liquid from chicken.
Ingredients:
12 quarts water
3/4 Cup Iodized Salt
1/4 Cup and 2 tablespoons Apple cider Vinegar
3/4 Cup Sugar
2 1/4 teaspoon White Pepper
3/4 cup chopped fresh garlic
Equipment:
Sheet Pans
Measuring Cups
Tenderizer
Cutting Board
Knife
Prep Time:
2 hours
Total Portions / Yeilds :
40 lb case
Directions:
40 lb case
Dine IN:
1 oz pcs- patties, boneless wings 8 oz

Butternut Squash Bruschetta Mix

Portion:

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Instructions:
Acquire all ingredients and equipment/n Make sure station is clean and sanitary
Ingredients:
5lbs butternut squash
3/4 inch
1/2 cup oil
2 1/2 tablespoons rubbed sage
1 1/4 cups cinnamon butter
2 cup pecans
Preparation:
Acquire all ingredients and equipment.
Make sure station is clean and sanitary.
Equipment:
Mixing Bowl/Large Container
Measuring Cup
Spoon
Prep Time:
15 minutes
Total Portions / Yeilds :
37 orders
77 oz
Directions:
Place butternut squash in hobart using large dice blade
Combine all ingredients and place on parchment paper lined 1/2 sheet pan
Cook for 1 pass through oven (7:30)
Store in 1/6th pans and hold for service
Dine IN:
1/2 oz per bread (2 oz per order)

Drunken Boba

Portion:

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Instructions:
Acquire all ingredients and equipment/n Make sure station is clean and sanitary
Ingredients:
2 quarts boba
2 cups lemon vodka
1 cup juice for boba
1/4 cup lemon zest
Preparation:
Acquire all ingredients and equipment.
Make sure station is clean and sanitary.
Equipment:
6 qt container
Measuring Cup
Spoon
Prep Time:
15 minutes
Total Portions / Yeilds :
18 orders
70.3 oz
Directions:
Drain boba from juice and set aside 1 cup of juice
Gently stir all ingredients together and cover with poly paper
Weigh 4 oz of boba in 8 oz containers, then pour 1
4 oz of liquid into each portion
Dine IN:
4 oz Boba
1.4 oz liquid

Smoked Chicken Wings

Portion:

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Instructions:
Acquire all ingredients and equipment/n Make sure station is clean and sanitary
Ingredients:
2 quarts hot water
1/2 Cup Iodized Salt
1/4 Cup Apple cider Vinegar
1/2 Cup Sugar
1 1/2 teaspoon White Pepper
1/2 cup chopped fresh garlic
For Seasoning:
1 cup granulated garlic
1/2 cup black pepper
1/2 cup kosher salt
1/4 cup paprika
3/4 cup brown sugar
4 teaspoon cayenne
Preparation:
Acquire all ingredients and equipment.
Make sure station is clean and sanitary.
Equipment:
Pot
Measuring Cup and Spoons
Spoon
Full Hotel Pan
Prep Time:
24 hrs
Total Portions / Yeilds :
30 orders
216, 40 lb case of wings
Directions:
add hickory wood chips to smoke box

Add all ingredients to 5 gal bucket container except water
Pour about 2 quarts of hot water in container and stir until salt and sugar are dissolved
Pour in chicken and top up with cold water, marinate for 1 hour

Mix seasoning
Drain liquid from wings and toss wings in seasoning blend
Spray 3 wire racks and place wings evenly on each rack
Cook for 4 hours at 160, hold at 140
Smoke for 4 hours
Dine IN:
7 wings

Chipotle Brown Sugar Dry Rub

Portion:

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Instructions:
Acquire all ingredients and equipment.
Make sure station is clean and sanitary.
Ingredients:
1 cup Brown Sugar
4 teaspoons Chipotle Powder
2.5 tablespoons Granulated Garlic
2.5 tablespoons Paprika
4 teaspoons Black Pepper
Equipment:
Bowl
Whisk
Quart Container
Shaker
Prep Time:
5 minutes
Directions:
Mix all together
Store in a shaker and the remaining in 1 quart container
Date and Label

Turkey Burger Mix

Portion:

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Ingredients:
5 lb ground turkey
2 1/2 teaspoon black pepper
2 1/2 teaspoon kosher salt
2 1/2 teaspoon granulated garlic
2 1/2 teaspoon onion powder
1 tablespoon and 2 teaspoons dried sage
3 tablespoons and 1 teaspoon dried thyme
3 tablespoons and 1 teaspoon dried parsley
2.5 oz finely diced red onion
5 oz water
10 lb ground turkey
5 teaspoon black pepper
5 teaspoon kosher salt
5 teaspoon granulated garlic
5 teaspoon onion powder
3 tablespoon and 1 teaspoon dried sage
7 tablespoons and 1 teaspoon dried thyme
7 tablespoons and 1 teaspoon dried parsley
5 oz finely diced red onion
10 oz water
Preparation:
Acquire all ingredients and equipment.
Make sure station is clean and sanitary.
Equipment:
Mixer
Mixer Bowl
Paddle
Measuring Spoons
Blue Scoop
Prep Time:
5 minutes
Directions:
Combine all ingredients with paddle attachment in the mixer
Be careful not to overmix
Using a deli cup lid, press 2.25 oz of meat until a patty forms
Grill, then cool and hold for service or freeze in bags
10/20/22
Dine IN:
2.25 oz (blue scoop)

Parmesan Breadcrumb Mix

Portion:

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Instructions:
Acquire all ingredients and equipment/n Make sure station is clean and sanitary
Ingredients:
1/2 quart Bread crumbs
1/2 cups grated Parmesan cheese
1/4 teaspoon iodized Salt
1/2 teaspoon Black pepper
1 teaspoon Granulated Garlic
1/4 cup Parsley
fresh
1/4 teaspoon Oregano
1/2 cup and 2 tablespoons Olive Oil
1/4 cup garlic butter
1/4 cup lemon juice
Equipment:
Bowl
Measuring Cup and Spoons
Prep Time:
5 minutes
Total Portions / Yeilds :

1 quart container
Directions:
Mix all ingredients together well
Date and label
Dine IN:
1 pink scoop

Homemade Soy Milk

Portion:

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Instructions:
Acquire all ingredients and equipment.
Make sure station is clean and sanitary.
Ingredients:
2 cups dry soybeans
4 quarts water
Equipment:
Pot
6 quart containers
Spoon
China Cap
Cheesecloth
Emersion Blender
Prep Time:
12 hours (overnight)
Directions:
Rinse beans and soak soybeans in water overnight
Drain beans and discard water
Blend beans with 6 quarts of water, about one minute or until beans are fine and liquid is milky
Strain mixture through two sheets of cheesecloth in a china cap
Squeeze cheesecloth to get any additional liquid from the beans
Pour mixture into a pot and add 2 quarts of water
Bring to a boil and immediately bring the heat down to low
Stir occasionally and skim any foam that forms
Be careful as the foam may rise and boil over
Cook for 15-20 minutes on low
Cool in an ice bath and store for about 3-4 days
Or freeze
Dine IN:
78 oz (for vegan cheese recipe)

Vegan Ricotta Cheese

Portion:

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Instructions:
Acquire all ingredients and equipment.
Make sure station is clean and sanitary.
Ingredients:
4 1/4 cups soy milk
1 teaspoon kosher salt
2 1/2 tablespoons white vinegar (or 4 tablespoons lemon)
Equipment:
Pot
6 quart containers
Spoon
China Cap
Cheesecloth
Emersion Blender
Prep Time:
12 hours (overnight)
Directions:
Place soy milk into a pot and bring to a boil while stirring
Turn heat off as soon as milk boils, then add salt and vinegar
Stir with spoon for 1 minute, then set aside for 10 minutes

Vegan Cheese

Portion:

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Instructions:
Acquire all ingredients and equipment.
Make sure station is clean and sanitary.
Ingredients:
5 lb cashews
unsalted
raw
enough water to cover cashews
1 cup and 1 tablespoon yeast
4 1/2 cup sauerkraut juice
1/2 cup and 1 tablespoon olive oil
2 1/4 teaspoon granulated garlic
2 1/4 teaspoon onion powder
2 1/4 teaspoon kosher salt
Equipment:
blender
measuring cup and spoons
6 quart container
Prep Time:
24 hours
Total Portions / Yeilds :
234 oz
46 portions
Directions:
Place cashews in a container and fill with enough water to cover cashews.
Soak overnight, then drain thoroughly.
Toast yeast in a pan, stirring constantly.
Cook until nutty in aroma and a light golden brown color.
Be careful not to burn, do not walk away from it.

Combine drained nuts with remaining ingredients.
Blend with emersion blender, then working in batches puree in ninja blender for 1 minute.
Scrap and blend for an additional 30 seconds or so.
Transfer to a convered container and let ferment somewhere warm for at least 24 hours.
Then add 78 oz of homemade soy milk (see recipe).
Portion in 1.5# aluminum pans and place lid upside down for storing.
Date and freeze. 12/9/22
Dine IN:
5 oz

Pimento Cheese Dip

Portion:

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Instructions:
Acquire all ingredients and equipment/n Make sure station is clean and sanitary
Ingredients:
8 oz Cheddar (velveeta? white?)
2 oz Cream Cheese
1/2 cup pimento/roasted red peppers
3 tablespoon mayo
1/4 teaspoon black pepper
1/4 teaspoon kosher salt
1/8 teaspoon granulated garlic
1/8 teaspoon paprika
1/16 teaspoon cayenne
Equipment:
Bowl
Measuring Cup and Spoons
Prep Time:
5 minutes
Directions:
Place all ingredients in a blender to combine until smooth
Dine IN:
1 grey scoop (4 oz)

Asian Meatball

Portion:

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Instructions:
Acquire all ingredients and equipment/n Make sure station is clean and sanitary
Ingredients:
0.75 lb ground turkey
1 egg
1 teaspoon fresh garlic
1/2 cup breadcrumbs
1/4 teaspoon ground ginger
1/4 cup green onion
1/8 cup cilantro?
2 tablespoon soy sauce
1 tablespoon brown sugar
Preparation:
Black Scoop?
Equipment:
Bowl
Measuring Cup and Spoons
Prep Time:
5 minutes
Directions:
Combine all ingredients
Scoop on parchment lined 1/2 sheet pan
full and half length
Dine IN:
Black Scoop?

Sauteed Spinach

Portion:

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Instructions:
Acquire all ingredients and equipment/n Make sure station is clean and sanitary
Ingredients:
oil
1 cup fresh garlic
minced
2- 2.5 lb bags fresh spinach
1 bottle white wine
4 teaspoons kosher salt
2 teaspoons black pepper
Equipment:
pan
measuring cups and spoons
spatula
Prep Time:
5 minutes
Directions:
Saute garlic for roughly 1
2 minutes, then add spinach
When the spinach is slightly cooked/wilted, add wine, salt, and pepper
Spinach is done when wine has almost evaporated and spinach is all wilted
Dine IN:
N/A

Creamy Lemon Rice

Portion:

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Instructions:
Acquire all ingredients and equipment.
Make sure station is clean and sanitary.
Ingredients:
5 cups rice
2.5 cups water
2.5 cups lemon juice
5 cups half and half
1.25 teaspoon black pepper
1 teaspoon kosher salt
Equipment:
Bowl
Whisk
Shaker
32 oz containers
Prep Time:
5 minutes
Dine IN:
N/A

Lemon Butter Sauce

Portion:

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Instructions:
Acquire all ingredients and equipment.
Make sure station is clean and sanitary.
Ingredients:
1.5 oz garlic butter (1.5 scoops)
3 oz lemon juice
1/4 teaspoon kosher salt
1/8 teaspoon black pepper
Equipment:
Bowl
Whisk
Shaker
32 oz containers
Prep Time:
5 minutes
Total Portions / Yeilds :
4 oz ladle
1
Dine IN:
N/A

Cajun Alfredo

Portion:

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Instructions:
Acquire all ingredients and equipment.
Make sure station is clean and sanitary.
Ingredients:
1/2 lbs margarine
1/2 lbs flour
1/4 cup garlic
4 quarts half and half
2.5 lbs grated parmesan
1/2 cup cajun seasoning (see recipe)
Equipment:
Bowl
Whisk
Shaker
32 oz containers
Prep Time:
5 minutes
Directions:
Completely melt butter, stir in flour to make a roux
Cook for 1-2 minutes
Add garlic and stir
Cook for an additional 1-2 minutes
Add half and half
Once the sauce has slightly thickened, add parmesan cheese and seasonings
Thin with half and half, if needed
Cool in walk-in cooler or using ice bath
Dine IN:
N/A

Cajun Seasoning

Portion:

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Ingredients:
5 1/3 tablespoon kosher salt
5 1/3 tablespoon garlic powder
6 2/3 tablespoon paprika
2 2/3 tablespoons onion powder
8 teaspoons cayenne
3 1/3 tablespoon dried oregano
3 1/3 tablespoon thyme
4 teaspoon red pepper flakes (optional)
Preparation:
Acquire all ingredients and equipment.
Make sure station is clean and sanitary.
Equipment:
Bowl
Whisk
32 oz container
Prep Time:
5 minutes
Directions:
Combine all
store in quart container or bag
Dine IN:
N/A

Au Gratin Potato

Portion:

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Ingredients:
6 blue scoops cheese sauce
4 yellow scoops garlic butter
1 teaspoon seasoning salt
1.5 lbs sliced potatoes
Preparation:
Acquire all ingredients and equipment
Make sure station is clean and sanitary
Prep Time:
5 minutes
Directions:
Slice potatoes on smallest blade
Mix garlic butter, cheese sauce, and salt together
Spray round aluminum pan
Spread 1 grey scoop on bottom
Fill bottom with potatoes, then top with grey scoop sauce after each layer
Repeat until all potatoes are gone, spread remaining sauce on top
Let sit overnight with weight on top (2 quarts of water in 6 quart tub)
Bake 20-30 minutes or until potatoes are tender
Cool completely overnight, then slice into wedges and hold for service
Dine IN:
N/A

Roasted Broccoli

Portion:

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Ingredients:
8 oz broccoli
cut into florets
1 tablespoon oil
1/2 teaspoon kosher salt
1/4 teaspoon black pepper
Directions:
Toss oil and broccoli, then add seasonings.
Roast one pass through oven.
Dine IN:
N/A

Roasted Brussel Sprouts

Portion:

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Instructions:
Acquire all ingredients and equipment/n Make sure station is clean and sanitary
Ingredients:
8 lbs brussel sprouts
cut in half (4- 2 lb bags)
1 cup oil
1 cup lemon juice
4 teaspoon black pepper
2.5 tablespoon kosher salt
1/2 cup fresh garlic
minced
Equipment:
sheet pants
measuring cups and spoons
Prep Time:
5 minutes
Total Portions / Yeilds :

16 orders
Directions:
Mix together everything except brussel sprouts
Once combine, add brussel sprouts
Roast for 2 passes through oven
Cool and hold for service
Dine IN:
3 oz (black 6 oz ladle)

Honey Glazed Carrots

Portion:

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Instructions:
Acquire all ingredients and equipment.
Make sure station is clean and sanitary.
Ingredients:
4.5 oz rainbow carrots
2 teaspoon oil
1 tablespoon honey
1 teaspoon dried thyme
1/8 teaspoon kosher salt
Prep Time:
5 minutes
Directions:
Mix together everything except carrots
Once combined, add carrots
Roast two passes through oven
Cool and hold for service
Dine IN:
3 oz

Wild Rice Pilaf

Portion:

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Instructions:
Acquire all ingredients and equipment.
Make sure station is clean and sanitary.
Ingredients:
1 cup chicken broth
1/2 cup wild rice mix
oil
1 oz yellow onion
diced
1 oz carrots
diced
1 tablespoon fresh minced garlic
1/4 cup white wine
1 teaspoon dried sage
1 teaspoon kosher salt
1/8 teaspoon black pepper
Prep Time:
5 minutes
Directions:
Cook rice with chicken broth in oven, cool.
Saute onion and carrot in oil until translucent.
Add garlic and cook for about a minute.
Add white wine, bring to a boil, then add cooked rice and remaining ingredients.
Cool and hold for service.
Dine IN:
5 oz, white scoop

Short Rib Sauce

Portion:

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Instructions:
Acquire all ingredients and equipment.
Make sure station is clean and sanitary.
Ingredients:
1 oz oil
1 oz yellow onion
small diced
1 tablespoon fresh minced garlic
1 cup red wine
3 cups beef broth
1/4 cup corn starch
1 teaspoon dried thyme
1 teaspoon dried rosemary
1/4 teaspoon black pepper
1/2 teaspoon kosher salt
Prep Time:
5 minutes
Directions:
Saute onion in oil until translucent.
Add garlic and cook for about a minute.
Add wine, bring to a boil, then add 2 cups beef broth and seasonings.
Mix corn starch and 1 cup beef broth and add to sauce.
Bring to a boil, then cool.
Sauce should be slightly thick.
Dine IN:
4 oz ladle

Cotija Corn

Portion:

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Instructions:
Acquire all ingredients and equipment.
Make sure station is clean and sanitary.
Ingredients:
1 cup corn
1 tablespoon oil
1/2 teaspoon kosher salt
1/2 teaspoon cumin
1/4 teaspoon paprika
0.5 oz green onion
sliced
0.25 oz cilantro chopped
1 oz red pepper
1 oz cotija
crumbled
76 oz corn
3/4 cup oil
6.5 teaspoon kosher salt
6.5 teaspoon cumin
3.25 teaspoon paprika
6.5 oz green onion
sliced
3.25 oz cilantro chopped
13 oz red pepper
13 oz cotija
crumbled
Prep Time:
5 minutes
Directions:
Toss corn, oil, kosher salt, cumin, and paprika.
Roast 1 time through oven.
Cool.
Add remaining ingredients and hold for service.
Dine IN:
Grey Scoop

Polenta

Portion:

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Instructions:
Acquire all ingredients and equipment/n Make sure station is clean and sanitary
Prep Time:
5 minutes
Dine IN:
Grey Scoop

Chimichurri Sauce

Portion:

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Instructions:
Acquire all ingredients and equipment.
Make sure station is clean and sanitary.
Ingredients:
2 oz parsley
2 oz cilantro
1/4-1/3 cup olive oil
1 oz onion
2 tablespoons fresh minced garlic
3 tablespoon fresh lime juice
2 tablespoons apple cider vinegar
1/2 teaspoon kosher salt
1/2 teaspoon black pepper
Prep Time:
5 minutes
Directions:
Puree until combined

Chocolate Mousse

Portion:

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Instructions:
Acquire all ingredients and equipment.
Make sure station is clean and sanitary.
Ingredients:
16 cups rich's whipped topping
4.5 lbs chocolate disks (the ones we use on charcuterie boards)
1 lb butter
cubed
2 cups coffee
4 cups powdered sugar
Equipment:
pan
Prep Time:
24 hrs
Directions:
Place the chocolate, cubed butter, and espresso in a bowl.
Place a pot on stove and fill with water 1/4 of the way.
Bring to a boil, then turn off and place bowl with chocolate mixture on top.
Stir frequently until smooth.
Remove the chocolate mixture from the heat and let it cool until the chocolate is just warm to the touch, about 90 degrees.
Don't let the chocolate get too cool or the mixture will seize when the other ingredients are added.
If it does, add 2 tablespoons of hot water and it should bring it back to a smooth consistency.
Gently fold the whipped topping in, by hand with a spatula then add powdered sugar.
Place in piping bag and pipe into wine taster glasses.
Chill in the refrigerator for 8 to 24 hours.
Dine IN:
Grey Scoop?

Beef Tenderloin Recipe and flashcard for Dinners and catering sandwiches

Portion:

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Instructions:
Acquire all ingredients and equipment & Make sure station is clean and sanitary
Ingredients:
2 teaspoon table salt
2 teaspoon black pepper
1 teaspoon white pepper
1/2 cup butter
4 cloves garlic
smashed or 2 tablespoons chopped
Total Portions / Yeilds :
1 Tenderloin 48-2oz sandwiches or 6#
Directions:
Melt butter, then add garlic. Toast the garlic, but do not make brown butter. Hold hot for service.

Season beef tenderloins and sear all sides.
Preheat a skillet and add a few tablespoons of oil, sear on all sides.

Place in alto sham and set temperature to 160. Cook until 105, then cool if pre-slicing. Slice at "20".

Pour 1-2 oz garlic butter of the top once on plate.

If holding whole pieces hot and slicing to order, Season beef tenderloins and sear all sides. Place in alto sham and set temperature to 160. Cook until 120 and hold 120. Slice at "20", 7.5-9oz pieces. Pour 1-2 oz garlic butter of the top once on plate.
Cooking Procedure:
serve with or on the side horseradish cream sauce
Dine IN:
For service, spray a 1/8th sheet pan and place a 7.5-9 oz piece on it.
Pour 4 oz of cold jus on top and cover.
Cook 1/2 length or 4:00 mins (120-125 degrees).
Catering:
to make tenderloin sliders
Slice at 5 on the slicer, once cooled the meat will still be very rare.

Mini brioche roll
1/2 slice of cheddar cheese.
approx. 2 oz tenderloin Fan fold on the sandwich

When reheating in full pan with some juice and or water heat covered half way depending on how much meat you have in the tray. We want med cooked sandwiches not well done.
Uncover, drain if needed, pour garlic butter sauce over the meat and assemble the sandwiches. Cheese then the meat, toothpick the bread. horsey sauce on the side.

Whipped Feta

Portion:

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Instructions:
Acquire all ingredients and equipment.
Make sure station is clean and sanitary.
Ingredients:
4 oz feta
2 oz half and half
1 oz cream cheese
1/2 teaspoon lemon
1/2 teaspoon oil
1/4 teaspoon fresh minced garlic
1/8 teaspoon black pepper
1/8 teaspoon kosher salt
1/4 teaspoon oregano
Prep Time:
5 minutes
Directions:
Puree everything in blender until smooth.
Dine IN:
Green Scoop?

Olive Tapenade

Portion:

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Instructions:
Acquire all ingredients and equipment/n Make sure station is clean and sanitary
Ingredients:
4 oz green olives
4 oz kalamata olives
2 teaspoon fresh minced garlic
1/2 teaspoon oregano
0.125 oz fresh parsley
1/8 teaspoon black pepper
4 oz capers
1/4 teaspoon kosher salt
2 tablespoons olive oil
1 tablespoon lemon juice
1/2 tablespoon cabernet sauvignon
Preparation:
Acquire all ingredients and equipment.
Make sure station is clean and sanitary.
Equipment:
Measuring spoons
scale
ninja blender
bowl
spatula
Prep Time:
5 minutes
Total Portions / Yeilds :

12.2 oz
Directions:
In ninja, pulse the first eight ingredients until finely minced, scraping sides
Pour into a bowl and add the olive oil, lemon juice, and wine
Stir to combine and store in 1/6th pans
3/30/2023
Dine IN:
Green Scoop?

Dill Cream Cheese Spread

Portion:

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Instructions:
Acquire all ingredients and equipment/n Make sure station is clean and sanitary
Ingredients:
40 oz cream cheese
1.5 oz fresh dill
1/4 teaspoon black pepper
1 tablespoon kosher salt
1/2 cup heavy cream
Equipment:
Mixer
Measuring Spoons and Cups
Prep Time:
30 minutes
Total Portions / Yeilds :

Makes 40 tea sandwiches
Directions:
Mix ingredients together and whip on speed 3 in mixer
Dine IN:
Blue Scoop

Short Rib Taco

Portion:

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Instructions:
Acquire all ingredients and equipment.
Make sure station is clean and sanitary.
Ingredients:
2 lbs 4 oz short rib
thawed
drained (1 pack)
1 cup gochujang sauce
Equipment:
Bowl
Spatula
and Measuring Cups
Prep Time:
10 minutes
Directions:
Shred beef and remove any fatty pieces
Mix with sauce together and hold for service
Dine IN:
1 1/2 Grey Scoop, 6 oz total

Homemade Bacon/Pork Belly

Portion:

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Ingredients:
25 lb case Pork Belly
2 pcs
1 cup kosher salt
4 teaspoon garlic powder
4 teaspoon onion powder
8 teaspoon insta-cure #1
Pink Curing Salt
3 cups brown sugar
1/2 cup black pepper
Equipment:
Bowl
1 Large Container
and Measuring Cups and Spoons
Prep Time:
14 days
Directions:
Make the dry brine
In a small bowl, thoroughly mix the Kosher and Pink curing salts
Stir in the brown sugar, black pepper, garlic, and onion powders
Sprinkle the dry brine on all sides of the pork belly and massage it into the meat
Transfer the pork and any remaining brine to a large container with lid
Put in the refrigerator for 14 days, flipping the meat each day to redistribute the brine and accumulated juices
On the 14th day, remove from marinate/juice and refrigerate until ready to smoke
Cook at 160, hold at 140
Smoke for 4 hours
Cool completely before slicing
To Serve/ Serving Procedure:
Slice at "5"?

Tzatziki Sauce

Portion:

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Instructions:
Acquire all ingredients and equipment.
Make sure station is clean and sanitary.
Ingredients:
12 oz cucumber
shredded with micro planer

24 oz sour cream

1 oz fresh dill
finely chopped

2 teaspoon oregano

2 teaspoon kosher salt

1/2 teaspoon black pepper

4 tablespoon lemon juice

2 2/3 tablespoons finely minced fresh garlic
Equipment:
Measuring Spoons and Cups
Bowl
Microplane
Spoon
Prep Time:
15 minutes
Total Portions / Yeilds :
32 oz
32- 1 oz cups
Dine IN:
1 black scoop, 1 oz

Homemade Italian Sausage

Portion:

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Instructions:
Acquire all ingredients and equipment/n Make sure station is clean and sanitary
Ingredients:
4.6 oz (weight) iodized salt
3.5 oz (weight) whole fennel
2.6 oz (weight) paprika
1.75 oz (weight) granulated garlic
1.3 oz (weight) ground black pepper
0.3 oz (weight) oregano
9 oz brown sugar
10 lbs ground pork
2 cups water
0.6 oz lemon juice
Equipment:
Measuring Spoons and Cups
Mixer
Prep Time:
15 minutes
Total Portions / Yeilds :
106 patties, 35 orders
10 lbs
Directions:
Pulse fennel seeds in small blender for 30 secs
Combine all spices
Place all ingredients in mixer and mix on speed 1
Be careful not to over mix
Once combine, shape into patties, then grill or thumb press on parchment lined 1/2 sheet pants and send through oven 4
5 minutes
Dine IN:
Blue Scoop for Patties (1.5 oz patty)

Grilled Octopus

Portion:

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Instructions:
Acquire all ingredients and equipment/n Make sure station is clean and sanitary
Ingredients:
1 case octopus (POLPO (OCT) CKD LEGS 100-150G MOY
4-3.31 LB)
2 tablespoons and 1 teaspoon dried oregano
2 tablespoons and 1 teaspoon dried thyme
2 bottle white wine
chardonnay
40.5 oz lemon juice
54 oz (by weight) garlic butter
melted
3 tablespoons kosher salt
2 teaspoons black pepper
27 oz cold water
Equipment:
Measuring Spoons and Cups
Pot
Knife
Cutting Board
2
deep aluminum half pans
Prep Time:
45 minutes
Total Portions / Yeilds :

24-30 orders
Directions:
Grill octopus and place in medium disposable pans, set aside
Add white wine and garlic butter to small pot and bring to a boil
Remove from heat and add remaining ingredients
Pour liquid over octopus to cover
You will have leftover liquid, set aside
Cook for 15 minutes at 375, uncovered
flip and move octopus around, then cook for an additional 15 mins
Remove octopus from pan and cool
Combine all liquid and add 4 cups water
Slice ocotpus very thin, bias cuts
Portion in 1 1/2 # aluminum pan, 4 oz
Pour 4
5
5 oz, by weight, of sauce on top
Cool and place lid upside down, then freeze
Cook, uncovered one pass through oven for orders
Cooking Procedure:
Cook for 15 minutes at 375, uncovered.
flip and move octopus around, then cook for an additional 15 mins.
Dine IN:
4 oz octopus portions, 4.5-5 oz by weight liquid

Boneless Chicken Wings

Portion:

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Instructions:
Cut chicken tenderloins into 4-5 pieces depending on the size, removing the sinew.
Place chicken in appropriate sized container and set aside.
Place 1 quart of hot water, salt, vinegar, sugar, white pepper, and garlic in a 6-quart.
Stir to dissolve sugar and salt.
Add 3 quarts of cold water to brine and stir.
Pour over chicken and marinate for 1 hour.
Dread chicken in all purpose breading (see recipe) and line on sheet pan with poly paper.
Freeze.
Ingredients:
1 quart hot water
1/4 cup iodized salt
2 tablespoon White Vinegar
1/4 cup sugar
1/2 teaspoon white pepper
1/4 cup fresh chopped garlic
3 quarts cold water
40# bag chicken tenderloins or wings
Equipment:
Sheet Pans
Measuring Cups
Tenderizer
Cutting Board
Knife
Prep Time:
2 hours
Dine IN:
8 oz

Cucumber Pico de Gallo Batch Recipe

Portion:

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Instructions:
Acquire all ingredients and equipment/n Make sure station is clean and sanitary
Ingredients:
3 lbs 8 oz cucumber
about 8 medium
1 lb diced red onion
1 lb diced tomato
0.5 oz mint
1 oz cilantro
3/4 cup fresh lime juice
1 tablespoon kosher salt
1/4 teaspoon cayenne
Preparation:
Scoop seeds out of cucumbers and discard if present.
Use Hobart 5/32 blade and bid dicer 15-1 blades for cucumbers
Equipment:
Measuring Spoons and Cups
Mixer
Prep Time:
15 minutes
Total Portions / Yeilds :
18 orders
92 oz
Directions:
Scoop seeds out of cucumbers, then place through hobart with medium dice and medium slicer attachment
Mix with all ingredients
Let sit overnight
Dine IN:
2 grey scoops (5 oz)

Pretzel Cracker

Portion:

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Ingredients:
1/4 cup sodium hydroxide
10 cups water
Directions:
Whisk until sodium hydroxide is dissolved
Pour into bowl
Adjust the bottom knob of dough roller to 0.5
Flour surface
Place dough ball through the top roller and once through the bottom
Cut in half
Using spider, dip half dough pieces into the sodium hydroxide water, then place on a pizza screen
Dock and sprinkle with pretzel salt
Full length oven, some may need a minute or two longer, cool
Break into pieces

Sausage Gravy

Portion:

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Instructions:
Acquire all ingredients and equipment/n Make sure station is clean and sanitary
Ingredients:
5 lbs breakfast sausage (see recipe)
1 lb Roux (8 oz margarine/pork grease by weight
8 oz all purpose flour)
3 tablespoons fresh garlic
4 quarts half and half
1/2 teaspoon rubbed sage
1/2 teaspoon dried thyme
1 teaspon onion powder
2 tablespoon kosher salt
1/2 teaspoon Fresh Ground Black Pepper
Preparation:
Acquire all ingredients and equipment.
Make sure station is clean and sanitary.
Equipment:
Double Boiler, Whisk, Rubber Spatula, Measuring Spoons
Prep Time:
45 Minutes
Total Portions / Yeilds :
roughly 20 orders
188 oz (weight)
Directions:
Brown breakfast sausage, drain and save grease
Set sausage aside
Weigh grease and then add enough margarine to get 8 oz of fat
Completely melt butter/grease, then saute garlic for 1
2 minutes
Stir in flour to make a roux, cook for 1
2 minutes
Add half and half, stir constantly
Once the sauce has thickened, add seasonings and cooked breakfast sausage
Cool in walk
in cooler or using ice bath
Portion 9 oz in 1 1/2# aluminum pans with lids upside down
Label and date USE A DOUBLE BOILER!
Dine IN:
8 oz ladle ( mother's day if using kettle), 9 oz portions by weight

Whipped Cream Cheese Spread

Portion:

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Instructions:
Acquire all ingredients and equipment/n Make sure station is clean and sanitary
Ingredients:
1.5 lbs cream cheese
1/3 cup half and half
3 lbs cream cheese
2/3 cup half and half
Equipment:
Mixer
Measuring Spoons and Cups
Prep Time:
10 minutes
Directions:
Mix ingredients together and whip on speed 3 in mixer
Dine IN:
Purple Scoop

Pickled Zucchin and Squash

Portion:

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Instructions:
Acquire all ingredients and equipment.
Make sure station is clean and sanitary.
Ingredients:
10 lbs zucchini
10 lbs squash
1 oz Fresh Dill
2 tablespoons peppercorns
whole
4 Bay Leaves
3 1/4 cups White Vinegar
5 1/2 cups Cider Vinegar
2 1/4 quarts Water
2 1/2 cups Sugar
2/3 cup Kosher Salt
1/4 cup Fresh Garlic
minced
Equipment:
Pot
Spoon
Measuring Spoons and Cups
Scale
2- 24 quart containers
Prep Time:
1 hour
Directions:
Cut zucchini and squash into sticks and place into a 24 qt container
Add dill
Add remaining ingredients to a large pot
Bring to a boil and stir until sugar dissolves
Pour boiling liquid evenly over the vegetables
Cover the top of the vegetables with plastic wrap and place a 6 qt container filled with water on top so the weight helps break down the vegetables
Once the vegetables are completely submerged in the liquid, remove the 6 qt container and recover the vegetables with plastic wrap, making sure they are submerged
Place a lid on it and store in the cooler
Brine 10 to 14 days
Dine IN:
8-10 pieces

Seasoned Chicken

Portion:

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Instructions:
Acquire all ingredients and equipment/n Make sure station is clean and sanitary
Ingredients:
5 lb bag chicken tenderloins
2 tablespoons seasoning salt
4 tablespoons dried oregano
Equipment:
Mixing Bowl
Measuring Spoons
Prep Time:
5 minutes
Total Portions / Yeilds :
16- 5 oz portions
5 lbs
Directions:
Preheat grill for at least 10 minutes Mix seasoning, then toss with chicken
Mark both sides and place on a parchment lined sheet pan
One time through oven, cool and dice
Dine IN:
2 Grey Scoop (5 oz)

Cocktail Cherries

Portion:

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Ingredients:
5 lb frozen tart cherries
3 cups and 2 tablespoons granulated sugar
1 cups water
1/2 cups and 2 tablespoons lemon juice
1 1/2 tablespoons vanilla extract
1 1/2 tablespoons orange zest
1 1/4 cups bourbon (buffalo trace or a collection of leftover)
Equipment:
Pot
Spoon
Measuring Spoons and Cups
6 quart container
Prep Time:
20 mins
Directions:
Place cherries in 6 quart container and set aside
Bring granulated sugar, water, lemon juice, vanilla extract, and orange zest to a boil in a small pot, whisking occasionally to help dissolve sugar
Turn heat off and add bourbon
Immediately pour over cherries and stir
Place a piece of plastic wrap on top of cherries, ensuring the cherries are submerged
Place a plate/weight on top and cover the top of the container with plastic wrap and tie tightly with a piece of plastic wrap
Poke a small hole on top and let sit at room temperature overnight
Store in cooler
Dine IN:
2 pc

Simple Syrup Recipe

Portion:

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Instructions:
Acquire all ingredients and equipment/n Make sure station is clean and sanitary
Ingredients:
4 cups water
4 cups sugar
Preparation:
- 10 mins
Equipment:
Pot
Spoon
Measuring Spoons and Cups
6 quart container
Prep Time:
10 mins
Total Portions / Yeilds :

2 quarts
Directions:
Place water and sugar in a small pot
Heat on medium heat until sugar is dissolved
Cool and store in quart containers in cooler
Dine IN:
1 oz

Red Pepper Sauce

Portion:

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Instructions:
Acquire all ingredients and equipment.
Make sure station is clean and sanitary.
Ingredients:
1- 16 oz container roasted red pepper pesto
thawed
3/4 cup mayo
Equipment:
Bowl
Measuring Cups
Blender
Prep Time:
5 minutes
Directions:
Puree ingredients in ninja.
store in squeeze bottle
Dine IN:
1 oz

Mornay Sauce

Portion:

Print

Instructions:
Acquire all ingredients and equipment.
Make sure station is clean and sanitary.
Ingredients:
2 oz Roux (1 oz margarine
1 oz all purpose flour)
1 teaspoon fresh chopped garlic
3 cups half and half
2 oz shredded parmesan
2 oz small dice swiss cheese
1 teaspoon kosher salt
1/8 teaspoon Fresh Ground Black Pepper
1/8 teaspoon nutmeg
1 teaspoon onion powder
Equipment:
Double Boiler
Whisk
Rubber Spatula
Measuring Spoons
Prep Time:
45 Minutes
Directions:
Completely melt butter
Stir in flour to make a roux
Cook for 1-2 minutes
Add garlic and stir
Cook for an additional 1-2 minutes
Add half and half
Once the sauce has slightly thickened, add velvetta cheese and seasonings
Cool in walk-in cooler or using ice bath
Store in 2-3 1/3rd pans
Dine IN:
Blue Scoop

Smoked Turkey

Portion:

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Instructions:
Acquire all ingredients and equipment.
Make sure station is clean and sanitary.
Ingredients:
1 Foil Turkey Breast
Chip Seasoning
Directions:
Season turkey breast and set on a sprayed wire rack
Place on smoker rack
Fill with hickory chips
Cook at 175, probe is 165, and hold at 140, smoke for 4 hours

Frose

Portion:

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Instructions:
Acquire all ingredients and equipment.
Make sure station is clean and sanitary.
Ingredients:
1 Bottle Rose (La Vieulle)
4 oz vodka (2 shooters)
5 oz bravo pinto
4 oz simple syrup
12 oz raspberry sno-cone syrup
17 oz cranberry
17 oz water
Equipment:
Pot
Spoon
Measuring Spoons and Cups
6 quart container
Prep Time:
10 mins
Directions:
Combine all ingredients
Using 4 oz ladle and a funnel, scoop liquid into popsicle sleeves
Freeze
Dine IN:
4 oz

Pesto Chicken & Artichoke Flatbread

Portion:

Print

Ingredients:
1 Yellow Scoop Garlic Butter
1 Black Ladle Mozzarella
1 Pink Scoop Basil Puree
1 Grey Scoop Chicken
1 Grey Scoop Artichoke
1 Blue Scoop Roasted Red Peppers
1 Blue Scoop Feta
Oregano (to taste)
Parsley for Garnish
Equipment:
Spatula
Directions:
Step 1: Preheat your oven to full length
Step 2: Brush the flatbread evenly with garlic butter
Step 3: Sprinkle mozzarella evenly across the flatbread
Step 4: Toss basil puree, chicken, artichoke, and roasted red peppers in a bowl
Step 5: Spread the mixture evenly on the flatbread
Step 6: Top with feta and a shake of oregano
Step 7: Bake until golden and crispy
Step 8: Garnish with parsley, cut into 4 x 1 pieces, and serve warm with a spatula

Sangria Fruit Set Up

Portion:

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Ingredients:
2 orange slices

2 lime slices
1 level grey scoop of
diced pineapple
1 level grey scoop diced apples
2 level grey scoops strawberries

Truffle, Fudge, Peanut Crunch, and Caramels

Portion:

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Ingredients:
Espresso Beans
- 1 pre-portioned cup (1.5 oz)
- Small spoon

Blackberry Bourbon Cordials
- 1 pre-portioned cup (1.5 oz)
- Small spoon
Directions:
Leave at room temperature for a few minutes before serving.
To Serve/ Serving Procedure:
Leave at room temperature for a few minutes before serving
Dine IN:
1 pre-portioned cup (1.5 oz)
small spoon

Tiramisu Mousse

Portion:

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Ingredients:
-2.5 cup cold coffee.
-80 oz rich’s whipped cream
-5 cup powdered sugar
-80 ounces marscarpone cheese
-10 teaspoon vanilla extract
-unsweetened cocoa powder for dusting or chocolate syrup?
- x10
should yield 40-60 glasses
Directions:
1. Mix the powdered sugar and mascarpone with a mixer, using the paddle attachment on speed 1, until smooth.
Mix in the vanilla extract and coffee.
2. Fold the whipped cream into the mascarpone mixture gently by hand with a spatula.
Place the mixture in a pastry bag.
3. Pipe a small amount into the bottom of each of the 4 serving glasses (my glasses were 6-ounce size).
Top each layer with 1/2 teaspoon of cocoa powder, ensuring it reaches the edge.
Tap the mascarpone between layers before adding cocoa.
Continue layering the tiramisu and cocoa powder for a total of 3 layers.
Once you reach the top layer, dust with cocoa powder and add 1/2 ladyfinger.

Grilled Artichoke Grill Prep Recipe

Portion:

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Instructions:
Preheat grill and put screens on grates.
Ingredients:
Grilled Artichokes

Preheat Grill and add screens

1-10# can Drained

1/4 cup of Olive oil

Salt and Pepper - 2 pumps from the shaker

Grill for 2:40 then flip and grill for 2:40

10# can Drained

Olive Oil - 1/2 cup

Salt and Pepper - 5 pumps

Grill for 2:40 then flip and grill for 2:40
Preparation:
Squeeze the spinach.
then cook on a parchment lined 1/2 sheet pan for half way
Directions:
Once spinach is cooked, mix in all other ingredients except the feta, once mixed then fold in the feta cheese.
To assemble one phyllo dough diagonally with one level red scoop of the spinach mix.
Brush with olive oil, date, label, freeze until service

Tomato bread

Portion:

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Ingredients:
Ingredients.
on a pan with parchment paper
1 pcs. of 6" French bread
1 Yellow Scoop Garlic Butter
Brushed Evenly on to each bread
1 grey heaping scoop of tomatoes spread between both breads
1 pull of salt\pepper ( one for each pc of bread)
1 Black Ladle Mozzarella spread evenly over both pcs of bread(make sure bread is flat)

Oregano Shake
Preparation:
Top with ingredients and cook in a Full length oven.
Cut into6 pieces garnish with parsley.
Serve on a small black platter

Turkey Meatballs Recipe

Portion:

Print

Instructions:
Mix all ingredients together
cook on 1/2 sheet pan with parchment paper
Portion with Yellow Scoop
Ingredients:
5 lb ground turkey

1-1/4 cup finely diced/minced red onion

1/3 Cup fresh garlic

minced

2# of Spinach cooked on half sheet pan thru oven 3x full uncovered (make sure this is extremely dry )

4 eggs

1- 1/4 cup chopped parsley fresh

3 Tablespoons dried oregano

2 Tablespoon cumin

2 Tablespoon Kosher salt

1 tablespoon pepper

5 Tablespoon Lemon Zest

6 oz weight - crumbled feta
Preparation:
Top with ingredients and cook in a Full length oven.
Cut into 8 pieces garnish with parsley.
Serve on a small black platter
Dine IN:
Yellow Scoop

Turkey Meatballs Flashcard

Portion:

Print

Instructions:
From thawed on small square pan
Ingredients:
3 meatballs
Cooking Time:
Full oven
To Serve/ Serving Procedure:
Place 2 pink scoops of tzatziki sauce in middle of a 6" plate.
place cooked meatballs in center on top of sauce and garnish with parsley
Cooking Procedure:
cook uncovered full length

Marinated Vegetable Recipe

Portion:

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Instructions:
Yields.
8-12 servings.
Prep time.
1 hour 45 minutes.
Cook time.
8-12 minutes.
Instructions.
Prepare the Marinade: In a medium bowl, whisk together the olive oil, honey, balsamic vinegar, oregano, garlic powder, black pepper, and salt until well combined.
Marinate the Vegetables: Pour 1/2 cup of the prepared marinade into a large bowl. Add the trimmed asparagus, carrots, red peppers, summer squash, and red onions. Toss to coat all the vegetables evenly. Cover the bowl and let the vegetables marinate at room temperature for 1 1/2 hours.
Grill the Vegetables: Preheat your grill to medium heat. Transfer the marinated vegetables to a grilling grid. Place the grilling grid on the grill rack.
Cook to Perfection: Grill the vegetables, covered, for 8-12 minutes, turning them occasionally, until they are crisp-tender.
Serve: Once cooked, transfer the grilled vegetables to a large serving platter. Drizzle the remaining marinade over the vegetables before serving
Ingredients:
Ingredients
For the Marinade:

1 cup olive oil

1/2 cup honey

1/2 cup balsamic vinegar

4 teaspoons dried oregano

2 teaspoons garlic powder

1/2 teaspoon black pepper

1/2 teaspoon salt
Preparation:
For the Vegetables: 4 pounds fresh asparagus, trimmed 12 small carrots, cut in half lengthwise 4 large sweet red peppers, cut into 1-inch strips 4 medium yellow summer squash, cut into 1/2-inch slices 4 medium red onions, cut into wedges

Watermelon Salad Recipe with Feta and Cucumber

This simple and refreshing watermelon salad is made of sweet watermelon, cucumbers, creamy salty feta, fresh mint and basil. The lime-honey dressing brings this salad together, adding tang and a little extra punch. This watermelon feta salad is best prepared and served right away, but you can make the dressing up to 3 days in advance and save it in the fridge.

Prep Time15

Total Time15

Course: Salad

Cuisine: Mediterranean

Diet: Gluten Free, Vegetarian

Servings:

Ingredients

For the Honey-Lime Dressing

4 tablespoons honey
4 tablespoons lime juice
2 to 4 tablespoons quality extra virgin olive oil I used Greek Early Harvest
pinch of salt

For the Watermelon Salad

3# watermelon peeled, cut into cubes
2 English or Hot House cucumber, cubed (about 2 cupfuls of cubed cucumbers)
30 fresh mint leaves, chopped
20 fresh basil leaves, chopped
1 cup crumbled feta cheese, more to your liking

Instructions

Make the dressing: In a small bowl, whisk together the honey, lime juice, olive oil and pinch of salt. Set aside for a moment.
Make the Salad: In a large bowl or serving platter with sides, combine the watermelon, cucumbers, and fresh herbs.

Finish and Serve: Top the watermelon salad with the dressing and gently toss to combine. Top with the feta

Sangria Fruit Cube

Portion:

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Ingredients:
Small wedge of orange and lime
1 pink scoop diced apples
2-3 strawberries
2-3 diced pineapples
4 oz cup
fill halfway with apple juice

OIL AND GARLIC MIX

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Ingredients:

(recipe used for men's club)
72 oz Olive Oil
divided

1 lb Garlic
fresh grated

1/4 cup Oregano

1 tablespoon Black pepper

2 tablespoon Kosher Salt
Preparation:
-Combine all of garlic, oregano, black pepper, salt, and half of olive oil in a pot.
-Heat garlic mixture on medium high for 10 minutes; make sure to stand over pot and stir constantly so garlic does not brown.
Do not leave it! You want the garlic to be cooked and slightly toasted.
- Remove from heat and pour into a short 1/2 pan.
Prep Time:
6min
Cooking Time:
10min
Fryer Time:
1/5 1:20 min

Short Rib Taco

Portion:

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Instructions:
Acquire all ingredients and equipment.
Make sure station is clean and sanitary.
Ingredients:
2 lbs 4 oz short rib
thawed
drained (1 pack)
1 cup gochujang sauce
Equipment:
Bowl
Spatula
and Measuring Cups
Prep Time:
10 minutes
Directions:
Shred beef and remove any fatty pieces
Mix with sauce together and hold for service
Dine IN:
1 1/2 Grey Scoop, 6 oz total

Homemade Bacon/Pork Belly

Portion:

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Ingredients:
25 lb case Pork Belly
2 pcs
1 cup kosher salt
4 teaspoon garlic powder
4 teaspoon onion powder
8 teaspoon insta-cure #1
Pink Curing Salt
3 cups brown sugar
1/2 cup black pepper
Equipment:
Bowl
1 Large Container
and Measuring Cups and Spoons
Prep Time:
14 days
Directions:
Make the dry brine
In a small bowl, thoroughly mix the Kosher and Pink curing salts
Stir in the brown sugar, black pepper, garlic, and onion powders
Sprinkle the dry brine on all sides of the pork belly and massage it into the meat
Transfer the pork and any remaining brine to a large container with lid
Put in the refrigerator for 14 days, flipping the meat each day to redistribute the brine and accumulated juices
On the 14th day, remove from marinate/juice and refrigerate until ready to smoke
Cook at 160, hold at 140
Smoke for 4 hours
Cool completely before slicing
To Serve/ Serving Procedure:
Slice at "5"?

Boneless Chicken Wings

Portion:

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Instructions:
Cut chicken tenderloins into 4-5 pieces depending on the size, removing the sinew.
Place chicken in appropriate sized container and set aside.
Place 1 quart of hot water, salt, vinegar, sugar, white pepper, and garlic in a 6-quart.
Stir to dissolve sugar and salt.
Add 3 quarts of cold water to brine and stir.
Pour over chicken and marinate for 1 hour.
Dread chicken in all purpose breading (see recipe) and line on sheet pan with poly paper.
Freeze.
Ingredients:
1 quart hot water
1/4 cup iodized salt
2 tablespoon White Vinegar
1/4 cup sugar
1/2 teaspoon white pepper
1/4 cup fresh chopped garlic
3 quarts cold water
40# bag chicken tenderloins or wings
Equipment:
Sheet Pans
Measuring Cups
Tenderizer
Cutting Board
Knife
Prep Time:
2 hours
Dine IN:
8 oz

Spanakopita Flashcard

Portion:

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Instructions:
From frozen on small square pan 4 pcs
Ingredients:
4 spanakopita
Cooking Time:
Full oven
Cooking Procedure:
cook uncovered full length
Dine IN:
4 spanakopita's on a small square pan with parchment paper. place cooked spanakopita on a 6" plate with a Dollie, with a lemon twist and fresh parsley.

Cucumber Pico de Gallo Batch Recipe

Portion:

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Instructions:
Acquire all ingredients and equipment/n Make sure station is clean and sanitary
Ingredients:
3 lbs 8 oz cucumber
about 8 medium
1 lb diced red onion
1 lb diced tomato
0.5 oz mint
1 oz cilantro
3/4 cup fresh lime juice
1 tablespoon kosher salt
1/4 teaspoon cayenne
Preparation:
Scoop seeds out of cucumbers and discard if present.
Use Hobart 5/32 blade and bid dicer 15-1 blades for cucumbers
Equipment:
Measuring Spoons and Cups
Mixer
Prep Time:
15 minutes
Total Portions / Yeilds :
18 orders
92 oz
Directions:
Scoop seeds out of cucumbers, then place through hobart with medium dice and medium slicer attachment
Mix with all ingredients
Let sit overnight
Dine IN:
2 grey scoops (5 oz)

Char Grilled Oysters Flashcard

Portion:

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Instructions:
From frozen on 1/8th size sheet pan on parchment paper , uncovered.
Cooking Time:
Full oven
Cooking Procedure:
cook uncovered full length from frozen
Check temp on oysters when they come out. 145 internal temp min.
If you can pull them back as they start to bake even better.
Dine IN:
6 Char grilled oysters served on a black platter with lemon twist and parsley.
Servers to also bring out Tabasco bottle with every order.

Raw Oysters on the half shell Flashcard

Portion:

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Ingredients:
4 spanakopita
To Serve/ Serving Procedure:
Fully thawed, always store upside down till the minute we open the package.
Remove oysters from package and take a shucker knife and lightly peel the meat away from the shell leaving the meat and the brine in the shell. Place the oysters on the bed of ice and garnish.
Dine IN:
6 raw oysters served on a bed of ice on a silver platter. Serve with lemon and parsley.
Servers to also bring out Tabasco bottle with every order.

Whipped Cream Cheese Spread

Portion:

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Instructions:
Acquire all ingredients and equipment/n Make sure station is clean and sanitary
Ingredients:
1.5 lbs cream cheese
1/3 cup half and half
3 lbs cream cheese
2/3 cup half and half
Equipment:
Mixer
Measuring Spoons and Cups
Prep Time:
10 minutes
Directions:
Mix ingredients together and whip on speed 3 in mixer
Dine IN:
Purple Scoop

Pickled Zucchin and Squash

Portion:

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Instructions:
Acquire all ingredients and equipment.
Make sure station is clean and sanitary.
Ingredients:
10 lbs zucchini
10 lbs squash
1 oz Fresh Dill
2 tablespoons peppercorns
whole
4 Bay Leaves
3 1/4 cups White Vinegar
5 1/2 cups Cider Vinegar
2 1/4 quarts Water
2 1/2 cups Sugar
2/3 cup Kosher Salt
1/4 cup Fresh Garlic
minced
Equipment:
Pot
Spoon
Measuring Spoons and Cups
Scale
2- 24 quart containers
Prep Time:
1 hour
Directions:
Cut zucchini and squash into sticks and place into a 24 qt container
Add dill
Add remaining ingredients to a large pot
Bring to a boil and stir until sugar dissolves
Pour boiling liquid evenly over the vegetables
Cover the top of the vegetables with plastic wrap and place a 6 qt container filled with water on top so the weight helps break down the vegetables
Once the vegetables are completely submerged in the liquid, remove the 6 qt container and recover the vegetables with plastic wrap, making sure they are submerged
Place a lid on it and store in the cooler
Brine 10 to 14 days
Dine IN:
8-10 pieces

Seasoned Chicken

Portion:

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Instructions:
Acquire all ingredients and equipment/n Make sure station is clean and sanitary
Ingredients:
5 lb bag chicken tenderloins
2 tablespoons seasoning salt
4 tablespoons dried oregano
Equipment:
Mixing Bowl
Measuring Spoons
Prep Time:
5 minutes
Total Portions / Yeilds :
16- 5 oz portions
5 lbs
Directions:
Preheat grill for at least 10 minutes Mix seasoning, then toss with chicken
Mark both sides and place on a parchment lined sheet pan
One time through oven, cool and dice
Dine IN:
2 Grey Scoop (5 oz)

Habanero Pepper Mash

# See the tips and warnings. If you ignore them, you might regret it.
# Select a glass jar or a pottery crock that holds at least a gallon. You will not want to get it more than 1/2 to 3/4 full of mash because fermentation bubbles will make the mash rise up and overflow the jar.
#* One pound of peppers will produce a little less than a pint of pepper mash. So you will need 5 pounds to fill your gallon jar half full. If you don't process the peppers immediately, refrigerate them.
# Select the largest, plumpest fully ripe peppers from the garden or market. Red or orange habanero peppers which have ripened fully on the bush will start rotting within a couple of days after picking them, so use them immediately. Fully ripe peppers have a delicious sweetness to them, in spite of any heat. If you bite into one, you will feel a rush of sweetness, then the heat will hit you and you might regret taking such a big bite. The sugars that give the peppers a sweet taste will help fermentation.
# Choose whether to leave the seeds in or remove them. Contrary to popular opinion, the seeds don't contribute much to the heat of the peppers. The real heat comes from the connecting veins that attach the seeds inside the peppers to the pepper walls. You can always use the seeds for planting more peppers.
# If you intend to save the seeds for planting, DON'T SAVE the seeds from puny, stunted peppers. Save those from the biggest fattest peppers for planting. That way you will have more fat peppers in your harvest.
# Wash the peppers and dry them with a towel or paper towel before processing them. DO NOT wash them before refrigerating them. Water makes them decompose faster.
# If you plan to save the seeds, use a sharp paring knife to slice into each pepper and pry it open with your fingers, then scrape the seeds out, one pepper at a time. Try to leave the veins in the peppers. Set the seeds aside in a small bowl so you can lay them out on a paper towel to dry when you finish.
# Remove and discard the stems.
# You may, instead of using a blender below, push the peppers, with or without seeds, through a juice extractor. This will extract the seeds and a goodly amount of the pulp. Cycle it through the juicer several times to get out as much pulp as possible. Use the output of the juicer in the fermentation process. You may also juice the other vegetables discussed below.
# If you use a juice extractor, it might ruin any seeds so you cannot use them for planting. But, you may spread the pulp on paper towels and dry it in a food dryer or in the oven with the light on and door ajar (110 degrees F) for a day or two. You may then pulverize it in your blender at high speed (Vitamix will do this nicely), and put the resulting dust in a salt or pepper shaker. With this you can dust pizza, salads, and other foods, or even candies. Since it has no salt in it, it will not adversely affect the taste (except for the heat).
# Weigh your peppers. If you started with 5 pounds, you should have 4.5 or more pounds (a little over 2 kilograms) remaining.
# Calculate 3.3% of that weight. To simplify, add 1 Tablespoon of salt per pint of mash. If you have 2.1 kilograms, multiply times .033 and you get 69.3 grams, the weight of the salt you will need. a Tablespoon of salt weighs 15 grams and a teaspoon 5 grams. 69.3/15 = 4.62 Tablespoons. So, you need four and a half Tablespoons of salt for 2100 grams of mash. Note that some people use far more salt than this - 6% to 10% by weight. Use a level to slightly rounded tablespoon of salt per pound of mash.
# Process the peppers in a blender two pounds at a time. Pour one Tablespoon sea salt per pound of peppers in a blender and process them on high speed till they become puree (mash), no more than a minute at the absolute most, typically only 15 to 30 seconds in a VitaMix, my favorite blender. DO NOT OVER-PROCESS. You don't want to produce so much heat that you kill the bacteria you need for fermentation, naturally in the peppers.
# You may add other vegetables, herbs, and spices into the blender and puree it along with the peppers mash, so long as you maintain the salt ratio to weight of vegetable matter. These will dramatically affect the taste of the finished product, so a purist pepper sauce lover should consider making the pepper mash first, and then with a portion of it, blend in other vegetable matter for further fermentation. Examples of additional veggies: carrot (sweet and maintains color), onion, garlic, horseradish, ginger, Chinese cabbage, apple.
# Pour the mash into the fermentation jar or crock, ideally no more than 5/8 full (a little over half) to allow for rising of the mash during fermentation. When you finish the blending and pouring into the jar, put a lid on the jar loosely.
# Set the jar out of direct sunlight and away from freezing temperatures and heat that will elevate the temperature above 110 degrees F. Wait for it to ferment.
# In one week, the pepper mash will start bubbling vigorously as a result of fermentation in which the bacteria will produce acetic acid and any sugars will produce alcohol and carbon dioxide gas. The gas bubbles will cause the pulp in the mash to rise, leaving the liquid and some solids on the bottom. Once the bubbling starts, stir the mash down with a clean spoon every day. If it seems about to overflow, pour part in another glass jar till bubbling subsides, then mix them back together.
# In another week or two, the fermentation should stop producing bubbles. Bacteria still lives in the mash.
# Screw the lid down tightly onto the jar after one month of total time since making the mash, and put the jar in a refrigerator. Keeping it cold and sealed will prevent any mold from growing in it.
# DO NOT COOK the mash. It lives because of the bacteria in it, and it can become starter for other ferments, such as a new batch of peppers or sourdough bread.
# You may use the mash as soon as fermentation has finished. Spoon it sparingly (because of the heat) onto your food, add a tablespoon to a batch of bread dough to create a delicate pepper aroma and a lovely heat to sandwiches and toast, make a tantalizingly piquant fudge with it, add it to sour mash for brewing beer, or make pepper sauce with it.
# Don't cook the mash.
# When making pepper sauce, add 3 ounces of mash with two ounces cider vinegar for a delicious, pure, and hot sauce in a standard 5 ounce hot sauce bottle. Vary the proportions to suit your taste. With the vinegar in it, you do not need to refrigerate it. You need no other ingredients.

*I bought what looked like Red Savina habanero peppers in the Westheimer fresh market in Houston 10 years ago, brought them home, and planted the seeds. I kept cultivating them for several years. I grew bushes 7 feet tall so loaded with brilliant red habaneros that they looked like Christmas trees with ornaments on them. Each bush produced 3 harvests a year and they lived 2 to 3 years before I had to remove them to repair the soil. I kept culling out all but the largest for seeds, and planting those seeds. My last harvest before I quit growing them produced peppers nearly 3 inches long (huge for a habanero). I imagine in 20 years I could produce habaneros the size of bell peppers.
*Habanero peppers constitute one of the hottest peppers in the world. They have a delicious flavor if you can take the heat. Exercise caution when handling and when eating them or pepper mash.
*You could consider aging the pepper mash in a bourbon cask the way the Avery (Tabasco) pepper folks do. I have not tried this.
*Measurements and conversions. 1 teaspoon = 5 grams; 1 Tablespoon = 15 grams; 1 pound = 454 grams; 1 pound of peppers will make 1 pint of mash; use 1 Tablespoon of Salt per pound of processed peppers (mashed or whole).
*You may keep your fermentation jar in the refrigerator indefinitely. I have had some aging in my refrigerator for 4 years. It tastes mellow, delicious, and hot as the fire of hell.

Cannoli Dip

Portion:

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Instructions:
Acquire all ingredients and equipment/n Make sure station is clean and sanitary
Ingredients:
6# Ricotta cheese
29 oz Powdered Sugar
14 oz Mini chocolate chips
2.5 Tablespoons Vanilla extract
Equipment:
Measuring Spoons and Cups
Bowl
Rubber Spatula
32 oz containers
Prep Time:
10 minutes
Total Portions / Yeilds :
39 portions
137.3 oz
Directions:
Strain ricotta in china cap/strainer
Mix all ingredients in a bowl with a rubber spatula
Portion in 4 oz deli cups with lids and hold for service
Or portion in quart containers, label/date, and freeze
Dine IN:
Green Scoop (3.5 oz)

CHIPOTLE MAYO

Portion:

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Ingredients:
MAYONNAISE 6 CUP
CHIPOTLE POWDER 1 TABLESPOON & 1 TEASPOON
GRANULATED GARLIC 1 TABLESPOON
LIME JUICE 3 TABLESPOONS
TABLE SALT 1 TEASPOON
OLIVE OIL 3 TABLESPOONS
Prep Time:
10 MINUTES
Directions:
Gather all necessary ingredients and equipment.
Make sure station is clean and sanitary.
Mix thoroughly.
Place in squeeze bottle, cover with plastic deli sheets, and twist on lid.
Label and date container.

Rib Rub

Portion:

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Ingredients:
3 tbsp. cumin
3 tbsp. paprika
3 tbsp. granulated garlic
3 tbsp. onion powder
3 tbsp. chili powder
3 tbsp. brown sugar
1/2 cup kosher salt
1 tbsp. caynenne pepper
1 tbsp. black pepper
1 tbsp. white pepper
Directions:
Combine all ingredients in a large bowl and mix well
Storein an airtight container
Pack on the dry rub onto your next rack of ribs
Cooking Time:
6+ hours
Fryer Time:
1/5 1:20 min
To Serve/ Serving Procedure:
2 tablespoons of rib rub per rib.
4 tablespoons per pork belly plus 1 tablespoon of brown sugar and 1 tablespoon of cayenne pepper per belly.
Cooking Procedure:
Spread dry rub on ribs and let rest 1+ hour(s) before smoking.
Smoke at 200 degrees for 6+ hours.
Use wood chips.

Brisket Rub

Portion:

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Ingredients:
5 tbsp. paprika.
3 tbsp. kosher salt.
2 tbsp. garlic powder.
2 tbsp. onion powder.
1 tbsp. black pepper.
2 tsp. cayenne pepper.
2 tsp. ground cumin.
1 tsp. ground coriander.
1 tsp. dried oregano.
1/4 tsp. hot chili powder.

Cilantro-Lime Vinaigrette

Portion:

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Ingredients:
1 Cup - Fresh Lime Juice (fresh squeezed).
1 Cup - Conc. Lime Juice
1/3 Cup - Fresh Garlic
2 TBSP - Sugar
3 TBSP - Kosher Salt
1 TBSP - Ground Coriander
2 Cups - Extra Virgin Olive Oil
1 Cup - Chopped Fresh Cilantro
2 Cups - Water
Prep Time:
20 minutes

Pickled Red Onion or Cabbage

Portion:

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Instructions:
Acquire all ingredients and equipment.
Make sure station is clean and sanitary.
Ingredients:
6# Red Onion Sliced or 6# Purple or Green Cabbage
3 Tablespoon Granulated Sugar
3 Tablespoon- Kosher Salt
4 1/2 cups White Vinegar
3 Tablespoons fresh Garlic
minced
1 1/2 teaspoon Red Crushed Pepper Flakes
9 cups Water
Equipment:
Pot
Spatula
Scale
Measuring Spoons and Cups
6 quart container
Prep Time:
20 minutes
Directions:
Place all ingredients except onions or cabbage in a pot, bring to a boil.
Pour over prepared vegetables and stir.
Store in a 6 quart container.
Date and Label.
Refrigerate for 5 days before using.
Dine IN:
Yellow Scoop

Beef Gravy

Portion:

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Ingredients:
1/4 cup - Corn Starch
2 cups - Water
1/8 cup - Garlic Butter (Ivory Scoop)
1 Big Dipper - Au Jus

Marinated Olives Flashcard & Recipe

Portion:

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Instructions:
Acquire all ingredients and equipment.
Make sure station is clean and sanitary.
Ingredients:
6 quarts water
7 cup apple cider vinegar
15 bay leaves
3.5 cups fresh garlic
minced
2 1/4 cup lemon juice
2 1/4 cup dried oregano
2 1/4 cup dried parsley
1/2 cup fennel seeds
4 gallons of green or black kalamata olives (do not mix)
drained
Equipment:
Dry and Liquid Measuring Cups and Spoons
Spoon
Bowl
24 qt container and lid or 6 Qt containers
Pot
Prep Time:
20 mins
Directions:
Boil all ingredients except olives.
Remove from heat and pour liquid over olive.
Store in containers.
Marinate 2 hours or overnight.
To Serve/ Serving Procedure:
Italian Olives: Serve 2 oz marinated olives (or 3/4 full) in large seashell on 6 inch plate with doily.
Olives with Feta: Serve 1 oz green and black olives in large seashell with 6 in plate with doily.
Add 1 red scoop feta.
Top with 1 oz of green and black olives and 3 sweet drops.
Dine IN:
2- 2 oz Red Slotted Ladle (3 oz weight)
Catering:
4 orders

Creamy Spinach Dip

Portion:

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Instructions:
Acquire all ingredients and equipment/n Make sure station is clean and sanitary
Ingredients:
3 cups - Sour Cream
3 pounds (1 block) Cream Cheese
softened at room temperature or whip in mixer to soften
2- 2 lb bags Frozen Spinach (cook 20 minutes or 2 ½ times through at 7:30 on parchment lined ½ sheet pans)
1 lb 8 oz Shredded vevleeta
2 pounds - Shredded Parmesan Cheese
1.5 cups - red onion minced
(3/4 large onion or 1 medium)
full length in oven on 1/2 sheet pan (to dehydrate slightly)
3 tablespoons fresh garlic
minced
1 teaspoon kosher Salt
1/4 teaspoon black Pepper
Equipment:
Mixer
Scale
Measuring Cup and Spoons
Strainer/China Cap
Knife
Cutting Board
Food Processor
Prep Time:
45 Minutes
Total Portions / Yeilds :
48 Orders
192 oz
Directions:
Place sour cream and cream cheese in mixer and combine until thick and smooth
Scrape bowl
Add spinach, velveeta cheese, Parmesan cheese, cooked onion, garlic, salt, and black pepper to bowl, then mix until thoroughly combined
Dine IN:
Grey Scoop (4 oz weight)

Pickled Vegetables

Portion:

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Instructions:
Acquire all ingredients and equipment.
Make sure station is clean and sanitary.
Ingredients:
2 lbs Red Onions
sliced 1/2 inch wide
12 lbs English Cucumbers
Julienne 1/2 inch wide
2-5 lb bags Carrots
Julienne 1/2 inch wide
2-5 lb bags Red Peppers
sliced 1/2 inch wide
2-5 lb bags Yellow Peppers
sliced 1/2 inch wide
2 oz Fresh Dill
1/4 cup peppercorns
whole
9 Bay Leaves
4 1/2 cups White Vinegar
9 cups Cider Vinegar
4.5 quarts Water
7 1/2 cups Sugar
1 1/2 cup Kosher Salt
3/4 cup Fresh Garlic
minced
Equipment:
Pot
Spoon
Measuring Spoons and Cups
Scale
2- 24 quart containers
Prep Time:
1 hour
Directions:
Combine all vegetables.
Divide the vegetables into 2- 24 quart containers, top each with 1 oz of fresh dill, and set aside.
Add remaining ingredients to a large pot.
Bring to a boil and stir until sugar dissolves.
Pour boiling liquid evenly over the vegetables.
Cover the top of the vegetables with plastic wrap and place a 6 qt container filled with water on top so the weight helps break down the vegetables.
Once the vegetables are completely submerged in the liquid, remove the 6 qt container and recover the vegetables with plastic wrap, making sure they are submerged.
Place a lid on it and store in the cooler.
Brine 10 to 14 days.
Dine IN:
8-10 pieces

Homemade Stone Ground Mustard

Portion:

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Ingredients:
8 oz. wt brown mustard seed 6 Ounce and Reserve 2 oz for the end!!!
2 1/4 cup of 150* water
1/3 cup white wine vinegar
1 1/2 tspn table salt
1 1/2 tspn tumeric
1/4 cup table sugar
Preparation:
Aquire all ingredients and equipment
Make sure station is clean and sanitary
Directions:
In ninja put 6oz mustard seed and all dry ingredients.
Add the water and vinegar.
Mix in ninja.
Remove and place in a bowl.
Add 1 cup of 150* water and 2 oz wt whole mustard seed stir by hand at this time.
Referigerate until service.

Ingredients:
7 Cups Cilantro
16 Jalapenos - NO SEEDS
2 Cups cloves garlic minced
3 Cups fresh lime juice
8 Cups greek yogurt
1 TBSP salt
2 tsp black pepper
6 Cups extra virgin olive oil
Equipment:
Blender
Prep Time:
15 min
Directions:
If the ends of the cilantro stems look brown or old, trim them off, keeping as much of the stem as possible.
The stems blend well and have great flavor.
Cut the stem off the jalapeno, and remove the seeds.
Keeping those in will make the dressing more spicy, and they will blend up just fine.
Place the cilantro, jalapeno, minced garlic, lime juice, yogurt, salt, and pepper into a blender, and blend until smooth, about 30 seconds.
Add the olive oil, and blend for a few seconds, until just incorporated.
Taste and make any necessary seasoning adjustments.
Then enjoy!

Yogurt Ranch Dressing

Portion:

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Instructions:
Acquire all ingredients and equipment.
Make sure station is clean and sanitary.
Ingredients:
3 Tablespoons Seasoning Salt
1 1/2 Cups Dried Parsley
1/4 cup Granulated Garlic
2 Tablespoons Onion Salt
1/2 Oz Fresh Dill
1/4 cup and 2 Tablespoons Dried Basil
1 Gallon Homemade Yogurt
2 Cup Sour Cream
1/2 cup Lemon Juice
2 Tablespoons Kosher Salt
1/2 gallon Mayo (8 cups)
Equipment:
Mixing Bowl
Scale
Measuring Spoons and Cup
6 Quart Container with Lid
Prep Time:
15 Minutes
Directions:
Combine all ingredients.
Date and Label.
Dine IN:
Black Scoop

Season Salt

Portion:

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Ingredients:
Salt table 10 pounds
Sugar granulated 2 1/2 cup
Garlic
granulated 1/4 cup
onion salt 1/4 cup
cornstarch 1/4 cup
tumeric 3 tablespoons
paprika 1-1/4 cup

Garlic Dressing

Portion:

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Ingredients:
Mayonnaise 1 Gallon
half and half or whipping cream 1 qt
Sugar Granulated 1/2 cup
Granulated garlic 1/2 cup
White pepper 1 Tablespoon
Preparation:
Acquire all needed ingredients and equipment
Make sure station is clean and sanitary
Sanitize a 6 qt bucket
Sanitize mixing bowl then Mix all ingredients together in mixer with whisk attachment on speed one for about 5 minutes
Scrape into 6 qt bucket
-Label
Date
And place in cooler
Prep Time:
15 min

Beer Cheese Sauce

Portion:

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Instructions:
Acquire all ingredients and equipment
Make sure station is clean and sanitary
Ingredients:
3 lb Roux (1.5 lb margarine
1.5 lb all purpose flour)
48 oz beer (2 Belhaven Black Scottish Stout
1 Miller High Life)
6 qts half and half
5# shredded velveta cheese
2 tablespoons granulated garlic
1/4-1/2 cup kosher salt
1 teaspoon Fresh Ground Black Pepper
Equipment:
Double Boiler
Whisk
Rubber Spatula
Measuring Spoons
Prep Time:
45 Minutes
Total Portions / Yeilds :
11 Quarts (22 lbs 2 oz)
177- 2 oz blue scoop
Directions:
177- 2 oz
blue scoop
Dine IN:
Blue Scoop

Jalapeno Popper Dip

Portion:

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Instructions:
Place one level grey scoop of popper dip into a sprayed ramekin.
Ingredients:
6 tablespoons minced garlic (12 cloves)
12 oz roasted red peppers
drained
24 oz jalapenos
washed and grilled (roughly 20-24)
2- 3 lb blocks of cream cheese
softened
4 1/2 cups mayo
3 cups shredded velveeta cheese
6 tablespoons olive oil
Preparation:
Pulse garlic, red pepper, and jalapenos in food processor to rough chop vegetables
Do not puree
Combine mayo and cream cheese in mixer on speed 1 with paddle attachment
Scrape bowl and add remaining ingredients
Scrape bowl and mix until thoroughly combined
Store in 6 quart container
Equipment:
Mixer
Paddle Attachment
Rubber Spatula
Measuring Cup and Spoons
Prep Time:
30 mins
Total Portions / Yeilds :
42.5 orders
6 Quarts (10 lbs 10 oz)
Directions:
Per order, scoop dip into a sprayed ramekin
Bake uncovered full length
Serve with portion of pita chips (tossed in oregano and salt) on a small black platter
Garnish with 1 calabrese pepper and parsley
To Serve/ Serving Procedure:
Serve with 1 level scoop of pita chips.
Garnish with parsley and 3 Sweet Drops.
Cooking Procedure:
Full Length
Dine IN:
Grey Scoop (4 oz weight)

Cinnamon Sugar

Portion:

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Instructions:
Acquire all ingredients and equipment/n Make sure station is clean and sanitary
Ingredients:
4 1/2 cup Granulated Sugar
3 Tablespoon Cinnamon
Equipment:
Bowl
Measuring Spoons and Cups
Prep Time:
5 minutes
Directions:
Combine all
Label and Date
Dine IN:
N/A

Balsamic Glaze

Portion:

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Instructions:
Acquire all ingredients and equipment.
Make sure station is clean and sanitary.
Ingredients:
1 gallon balsamic vinegar
3/4 cup granulated sugar
1/4 cup kosher salt
2 gallons balsamic vinegar
1 1/2 cups granulated sugar
1/2 cup kosher salt
Equipment:
Pot
measuring cups
rubber spatula
squeeze bottle
1/6th pan
Prep Time:
30 minutes
Directions:
Bring all ingredients to a boil
Reduce until liquid is a syrup consistency (liquid will be about 3/4th of original) or dip a spoon in glaze and run finger on the back
If it stays in place, it is done
Cool completely, date, and store in squeeze bottle or 1/6th pan
Place all ingredients in a pot and heat until sugar and salt dissolve
Pour 1 gal of water inside soup kettle
Pour vinegar/sugar/salt mixture in container and place inside kettle
Turn dial to 205 degrees and leave uncovered overnight
Make sure fan is on and turned towards kettle
Dine IN:
N/A

Onion Jam

Portion:

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Ingredients:
2 oz Oil
5 lbs Red Onion
sliced
1 Bottle Cheap Pinot Noir (I AM)
2 Cups Balsamic Vinegar
3 Cups Brown Sugar (roughly 1 lb box)
Preparation:
Scoop onion jam and spread evenly
Equipment:
Knife
Cutting Board
Liquid Measuring Cup
Dry Measuring Cup
Pot
Rubber Spatula
Directions:
Saute red onions
Deglaze with red wine and add remaining ingredients
Cook until the liquid is almost gone and a glaze consistency
Dine IN:
Black Scoop

Sour Cream

Portion:

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Ingredients:
2 Cups Half and Half
1/3 cup White Vinegar
2 Quarts Heavy Cream
Equipment:
Whisk
Measuring Cup
6 Quart Container with Lid
Prep Time:
24 Hours
Directions:
Combine milk and vinegar and let stand for 15 minutes
Mix the heavy cream into milk vinegar mixture
Cover and let stand at room temperature for 24 hours, then chill
Dine IN:
N/A

Lemon Garlic Vinaigrette

Portion:

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Instructions:
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Ingredients:
4 cups or 1 quart fresh lemon juice

1/4 cup minced garlic

2/3 cups dried parsley

2 tablespoons or 1/8 cup kosher salt

1 tablespoon black pepper

2 tablespoons or 1/8 cup dried basil

1 1/4 cup honey

3/4 cup Brown mustard

16 cups or 1 gallon olive oil
Equipment:
Blender
24 qt container
Measuring Cups and Spoons
6 Quart Container
Prep Time:
10 minutes
Directions:
Combine all ingredients except the oil into a 24 qt container
Blender on high with emersion blender until all ingredients are mixed well
With the blender still on high, slowly pour oil until all the oil is added
Mix for another two minutes until well blended
Store in 6 quart container
Dine IN:
3 Cups per Recipe, 2 oz cups for salads

Cranberry (Winter)

Portion:

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Instructions:
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Ingredients:
2- 5 lb bags frozen fruit
4 lbs granulated sugar
1 1/4 cups fresh lemon juice
Equipment:
Pot
Spoon
Measuring Cups and Spoons
6 Quart Container
Prep Time:
30 minutes
Total Portions / Yeilds :

Roughly 4-7 quarts
Directions:
Bring fruit, sugar, and lemon juice to a boil
Cook until fruit has broken down, mashing if necessary
See recipes below for specific fruits
Cool in an ice bath
Label and date
Dine IN:
Teaspoon (melon ball scoop)

Caramel Sauce

Portion:

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Instructions:
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Ingredients:
3 lbs brown sugar (8 cups)
2 lbs margarine
2 cups half and half
2.5 tablespoons vanilla
Equipment:
Pot
Whisk
Measuring Cups and Spoons
Prep Time:
20 minutes
Total Portions / Yeilds :
114
2.5 quarts (7 lbs 2 oz)
Directions:
In a pot, melt brown sugar and butter together
Add half and half
Bring to boil, stirring constantly
Remove from heat and add vanilla
Cool using an ice bath, then separate into squeeze bottles
Shake or stir if it separates
Dine IN:
1 oz

Fire Roasted Salsa

Portion:

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Instructions:
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Ingredients:
1- 10# can Fire Roasted Diced Tomatoes
do not drain
30 Cloves Garlic
12 oz Red Onion
roughly chopped
1lb 4 oz Red or Green Peppers
roughly chopped
4 oz Jalapenos
roughly chopped
1/4 cup oil
2.5 oz Fresh Cilantro with steams
3 tablespoons Kosher Salt
2 tablespoons Granulated Sugar
Equipment:
Large Bowl
Knife
Cutting Board
Bowl
Measuring Spoons and Cups
1/2 Sheet Pans
Prep Time:
30 minutes
Directions:
Toss garlic, onion, red/green pepper, and jalapenos in oil
one and a half times through oven, cool
Puree all ingredients with emersion blender
Dine IN:
blue scoop (2 oz)

Roasted Red Pepper Pesto

Portion:

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Instructions:
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Ingredients:
1- #10 can Roasted Red Peppers
drained (yields about 5 lbs 3 oz)
6 oz Fresh Basil Leaves
3 oz Red Onion
sliced
6 oz Garlic Cloves
1 tablespoon Kosher Salt
0.75 teaspoon Black Pepper
Preparation:
Serve 2 pink scoops or melon ball scoops on top of 1 green scoop hummus
Equipment:
Large Bowl
Knife
Cutting Board
Measuring Spoons and Cups
1/4 Sheet Pan
Blender
Prep Time:
30 minutes
Total Portions / Yeilds :
95- 1 oz portions
5 lbs 15 oz
Directions:
Toss garlic cloves and onions in oil and roast full length of oven
Once garlic has cooled, puree all ingredients
Label and date
Can freeze extra
Dine IN:
2 Pink Scoops or Melon Ball Scoops (1 oz)

Basil Puree

Portion:

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Ingredients:
1 1/3 cup Fresh Garlic cloves
5 1/4 tablespoons Kosher Salt
2 1/2 teaspoons Black pepper
2 2/3 cup Olive oil
1 lb fresh Basil leaves with stems removed
washed
Preparation:
Acquire all ingredients and equipment.
Make sure station is clean and sanitary.
Equipment:
Mixing Bowl/Large Container
Measuring Cup
Spoon
Prep Time:
15 minutes
Directions:
1 case of basil (3 lbs) yields to 2 lbs basil leaves
Make two batches for the case, 2 lb batches does not fit in ninja
Puree all ingredients in food processor
Store in 16 oz deli containers, label and date, freeze
1- 16 oz container mixes with 20 lbs diced tomatoes
Dine IN:
Pink scoop

Chip Seasoning

Portion:

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Instructions:
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Ingredients:
4 Cup Homemade BBQ Dry Rub (see recipe)
2 Cup Iodized Salt
4 Cup Granulated Sugar
1 1/4 cups Black Pepper
Equipment:
Bowl
Whisk
Shaker
32 oz containers
Prep Time:
5 minutes
Directions:
Mix all together
Store in shaker and any additional seasoning in 6 quart container
Date and Label
Dine IN:
N/A

Garlic Butter

Portion:

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Instructions:
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Ingredients:
12- 1 lb blocks margarine
1/4 cup dried parsley
1 cup dried oregano
3 cups granulated garlic
Equipment:
Mixer
Rubber Spatula
Measuring Cup
Prep Time:
10 minutes
Total Portions / Yeilds :
281 portions
211 oz
Directions:
Place margarine in the mixer and whip on speed 3 for 2
3 minutes until it has doubled in size
Add remaining ingredients and mix on speed 1 to slowly start combined all ingredients
Turn off mixer and scrape bowl with spatula, then mix for 3 more mins
Label and date, store in 6 qt buckets with lids
3/18/2020
Dine IN:
Yellow Scoop (0.75 oz)

Homemade Yogurt Recipe

Portion:

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Instructions:
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Ingredients:
1 Gallon 2 % milk
4 tablespoons homemade yogurt
Equipment:
Pot, Whisk, Measuring Spoons and 6 Quart Containers
Prep Time:
15 Minutes
Total Portions / Yeilds :
1 Gallon
Directions:
Heat milk to 180 degrees
Be sure to stir so it doesn't scald and burn. Do not boil. Remove from heat and pour into a 6 quart container with ice bath to cool until 115 degrees then Mix in 4 tablespoons of homemade yogurt. Cover and let sit at room temperature 24 hours. Strain excess water off.
NOTE: Yogurt cultures may take longer in the winter, 24 hours may not be enough time. Date, Label and Refrigerate afterwards for at least 4 hours

Apple Vinegar Slaw Recipe

Portion:

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Ingredients:
20 oz red onion sliced
20 oz shredded carrot
20 oz shredded red cabbage
5 lbs shredded green cabbage
64 oz apple vinegar dressing recipe -See Recipe
2 tablespoons kosher salt
Preparation:
Using the blades listed above, process the cabbages, carrots, and onion through the hobart.
Combine all ingredients in a 6 inch hotel pan and let sit overnight.
Portion in 4 oz containers.
Equipment:
Hobart Bowl
Scale
Measuring Spoon
Prep Time:
30 minutes
Total Portions / Yeilds :
195 oz
about 48 - 4 oz portions
Dine IN:
4 oz

Apple Vinegar Dressing Recipe

Portion:

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Instructions:
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Ingredients:
1 cup granulated sugar
2 cups apple cider vinegar
3/4 cup water
1 tablespoon celery salt
1 teaspoon dry mustard
1 teaspoon granulated garlic
1 teaspoon black pepper
1 cup oil
2 cup granulated sugar
4 cups apple cider vinegar
1 1/2 cup water
2 tablespoon celery salt
2 teaspoon dry mustard
2 teaspoon granulated garlic
2 teaspoon black pepper
2 cup oil
Preparation:
Place all ingredients except oil in a 6 qt container and blend with emersion blend
Equipment:
Emersion Blender
Liquid Measuring Cup
Measuring Spoons
Prep Time:
15 minutes
Total Portions / Yeilds :

64 oz
Directions:
Slowly drip in oil until everything is combine
Dine IN:
1 recipe

Sip Sauerkraut

Portion:

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Instructions:
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Ingredients:
1 can (5 lbs) sauerkraut
drained
2.5 tablespoons caraway seeds
2.5 teaspoons kosher salt
Preparation:
Combine all ingredients and let sit overnight
Equipment:
Bowl
Measuring Spoons
Prep Time:
5 minutes
Total Portions / Yeilds :

5 lbs
Dine IN:
varies

Bloody Mary Cocktail Sauce

Portion:

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Ingredients:
1-#10 Ketchup
1 cup Horseradish (preferrably extra hot)
2 1/4 cup lemon juice
3/4 cup and 2 Tablespoon worcestershire
3.5 teaspoon black pepper
3.5 teaspoon celery salt
1/4 cup buffalo
1.75 cup vodka (optional)
Preparation:
Place vodka in a pot, bring to a boil.
Caution: it may catch on fire.
Bring to a boil, then cool.
Combine all ingredients and let sit overnight.
Portion 1 oz in 2 oz black deli containers.
Equipment:
Bowl
Whisk
Measuring Cups and Spoons
pot/pan
Prep Time:
15 minutes
Total Portions / Yeilds :
148.8 oz wt
about 48 portions
Dine IN:
black scoop

Spicy Mayo

Portion:

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Instructions:
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Make sure station is clean and sanitary.
Ingredients:
4 cup mayo
1/4 cup brown mustard
1/2 cup buffalo sauce
2 2/3 tablespoons apple cider vinegar
2 2/3 tablespoons fresh garlic
1/2 cup lemon juice
1 teaspoon black pepper
24 caperberries
stems removed
4 teaspoon cayenne
2 oz water
Equipment:
Blender
Prep Time:
10 minutes
Directions:
Place all ingredients in blender.
Puree for 1 minute.
Date and label.
Dine IN:
n/a

Honey Mustard

Portion:

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Instructions:
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Ingredients:
1 1/2 cup honey
1 cup mayo
1 cup yellow mustard
Equipment:
Bowl
Whisk
Measuring Cups and Spoons
Prep Time:
10 minutes
Total Portions / Yeilds :
28- 1 oz portion cups
1 oz
Directions:
Combine all ingredients
Portion with purple scoop in 2 oz containers
Dine IN:
Purple Scoop

Shamrock Dip

Portion:

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Instructions:
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Ingredients:
1 lb cream cheese
5 cup powder sugar
1 cups irish cream
2 teaspoon vanilla extract
16 drops green food coloring
2 teaspoon peppermint extract
2 cups heavy cream
Equipment:
Mixer
Bowl
Liquid Measuring Cups and Spoons
Prep Time:
15 minutes
Total Portions / Yeilds :
23 portions
58.2 oz
Directions:
Place cream cheese in mixer and beat at speed 3 until smooth
Add remaining ingredients except heavy cream
In another bowl, beat heavy cream until stiff peaks form, can use emersion blender for this
Add the whipped cream to the first mixture and gently fold together
Scoop into 4 oz deli cups using the green handled scoop
Date and label, hold for service
Dine IN:
Green Scoop (2.5 oz)

Horseradish Cream Sauce

Portion:

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Instructions:
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Make sure station is clean and sanitary.
Ingredients:

6 cup sour cream

1 cup half and half

2 tablespoons and 2 teaspoons granulated garlic

1 1/2 cup horseradish

1 teaspoon black pepper

2 teaspoon kosher salt
Equipment:
Bowl
Whisk
Liquid Measuring Cups and Spoons
Prep Time:
5 minutes
Total Portions / Yeilds :
62 oz
62-1 oz portions
Dine IN:
Pink Scoop

Guacamole

Portion:

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Instructions:
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Ingredients:
2lbs 4 oz Avocados (1/2 case 24ct)
0.6 lbs Tomatoes
diced
5.5 oz Red Onions
diced
1.75 oz Cilantro
chopped
1/2 cup cups lime juice
1 tablespoon and 1/2 teaspoons kosher salt
4lbs 8 oz Avocados (1 case 48 ct)
1 1/3 lb Tomatoes
diced
11 oz Red Onions
diced
3.5 oz Cilantro
chopped
1 cup cups lime juice
2 tablespoon and 1 teaspoons kosher salt
Equipment:
Bowl
Whisk
Liquid Measuring Cups and Spoons
Prep Time:
15 minutes
Total Portions / Yeilds :
179 portions
268.5 oz
Directions:
Mash avocados, combine with remaining ingredients
Cover with a thin layer of lime juice, then push plastic wrap so it is touching guacamole
Cover again tightly
Date and Label
To Serve/ Serving Procedure:

4/26/23
Dine IN:
Red Scoop (1.5 oz)

Pineapple Salsa

Portion:

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Instructions:
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Ingredients:
4 lb pineapple tidbits/dices drained (#10 can)
12 oz tomatoes diced
8 oz red onion diced
6 oz red pepper diced
2 oz jalapeno diced
2 oz cilantro
1/2 cup lime juice
1 tablespoon and 1 teaspoon kosher salt
Equipment:
Bowl
Spoon
Liquid Measuring Cups and Spoons
Prep Time:
15 minutes
Directions:
combine all ingredients, date and label.
Dine IN:
Grey Scoop (3 oz)

BRUSCHETTA Mix

Portion:

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Instructions:
Acquire all ingredients and equipment/n Make sure station is clean and sanitary
Ingredients:
10 lbs diced fresh Tomatoes
2- #10 cans diced tomatoes
drained
1- 16 oz container basil puree (see recipe)
Equipment:
Mixing Bowl/Large Container
Measuring Cup
Spoon
Prep Time:
15 minutes
Total Portions / Yeilds :
121.9- 2 oz portions
243.8 oz
Directions:
Place tomatoes in hobart with the "6" blade and the "15
1" dicer
Drain both fresh and canned tomatoes
Combine all ingredients in a deep hotel pan and mix well
Taste to make sure it is seasoned correctly
Store in 1/6th pans
Dine IN:
1 Red Slotted Spoon (2 oz)

Coffee Rub

Portion:

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Preparation:
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Equipment:
Bowl
Measuring Cups and Spoons

Croutons/Breadcrumbs

Portion:

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Instructions:
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Ingredients:
3 ¼ cups garlic butter
1 lb bread
diced
Preparation:
Acquire all ingredients and equipment.
Make sure station is clean and sanitary.
Equipment:
Knife
Cutting Board
Measuring cups
Prep Time:
20 minutes
Directions:
Melt garlic butter, half length in oven in aluminum pan
Mix with diced bread
Spread on half sheet pan lined with parchment paper
Cook for 7:30
Stir with spatula and cook an additional 3
4 minutes until bread is no longer soft in the middle
Cool

For breadcrumbs, pulse croutons in food processor until all pieces are a fine crumb

Store in quart container, Label

Roasted Garlic Mayo

Portion:

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Ingredients:
5 oz whole garlic cloves
1/2 cup oil
2 cup mayo
1/2 teaspoon sugar
1/8 teaspoon black pepper
1/2 cup Water

Sour Cream (for squeeze bottle)

Portion:

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Ingredients:
2 cups sour cream
½ cup half and half
Preparation:
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Make sure station is clean and sanitary.
Directions:
Whisk all ingredients together.
Store in squeeze bottles

Pot Roast Gravy

Portion:

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Ingredients:
1 lbs margarine
1 lbs all purpose flour
2 lbs celery
medium diced
3 lbs carrot
medium diced
1 lbs onions
medium diced
1/2 cups minced fresh garlic
1.5 gals water
6 oz beef base
1 tablespoon thyme
dried
1/2 teaspoon black pepper
2 tablespoon kosher salt
adjust if needed
Preparation:
Acquire all ingredients and equipment.
Make sure station is clean and sanitary.
Equipment:
Pot
Rubber Spatula
Prep Time:
1 hour
Directions:
Sweat celery, carrot, and onion in margarine for 5-7 minutes.
Add garlic and cook for an additional 2-3 minutes, then add flour and cook for 2-3 more minutes.
Add the remaining ingredients.
Bring to a boil and reduce to a simmer.
Cook until vegetables are tender.
Dine IN:
6 oz ladle

Apricot Glaze

Portion:

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Ingredients:
1 oz oil
5 oz onions
finely diced
1/4 cup fresh garlic
2 tablespoons and 2 teaspoons rosemary
64 dried apricots
2 cups dry white wine
1/2 cup brown sugar
1 cup soy sauce
1 cup honey?
2 cups water?
8 lbs pork chop (roughly 16 chops) - seasoned with Lawry's
grilled
cooked full length
and cooled
Preparation:
Acquire all ingredients and equipment.
Make sure station is clean and sanitary.
Equipment:
Measuring Spoons and Cups
Medium Aluminum Pan
Prep Time:
25 minutes
Directions:
Saute onions and garlic until translucent.
Crash the rosemary and add to pan.
Cook for about a minute, then add the apricot and wine.
Bring to a boil, then reduce to simmer.
Add the brown sugar and soy sauce.
Cook until the apricots are soft and the liquid has reduced to almost a glaze consistency.
Cool.
Puree the mixture with water, then stir in honey.
Dip each pre-cooked pork chop in the glaze and cook full length in oven for service.
Finish with warm glaze and rosemary sprig.
Dine IN:
1 Grey Scoop

Tartar Sauce

Portion:

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Instructions:
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Ingredients:
2 cups mayo
1/4 cup Sour Cream
1/4 cup lemon juice
1 tablespoons and 1 teaspoons fresh dill
2.5 tablespoons fresh chopped garlic
8 caperberries
stems removed
1/4 teaspoon black pepper
1/2 tablespoon granulated sugar
4 cups mayo
1/2 cup Sour Cream
1/2 cup lemon juice
2 tablespoons and 2 teaspoons fresh dill
1/3 cup fresh chopped garlic
16 caperberries
stems removed
1/2 teaspoon black pepper
1 tablespoon granulated sugar
Equipment:
Mixing Bowl
Measuring Spoons
Blender
Prep Time:
5 minutes
Total Portions / Yeilds :
2/26/2022
Directions:
Place all ingredients in blender, puree until combine
Portion with black scoop in 2 oz cups
Dine IN:
Black Scoop

Southwest Ranch

Portion:

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Instructions:
Acquire all ingredients and equipment/n Make sure station is clean and sanitary
Ingredients:
64 oz yogurt ranch
1/2 cup lime juice
4 teaspoon cumin
3 oz cilantro (can use stems)
1/4 teaspoon cayenne
2 teaspoon smoked paprika
2 teaspoon chipotle powder
32 oz yogurt ranch
1/4 cup lime juice
2 teaspoon cumin
1.5 oz cilantro (can use stems)
1/8 teaspoon cayenne
1 teaspoon smoked paprika
1 teaspoon chipotle powder
Equipment:
Bowl
Measuring Cups and Spoons
Whisk
Prep Time:
5 minutes
Directions:
Place lime juice and cilantro in blender
Do not put ranch in the blender
Pour into a bowl and stir in remaining ingredients
Store in squeeze bottles or portion in 2 oz cups
Dine IN:
Black Scoop

Yogurt Fruit Dip

Portion:

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Instructions:
Acquire all ingredients and equipment/n Make sure station is clean and sanitary
Ingredients:
Ingredients:
Equipment:
Equipment: mixing bowl
whisk
spatula
measuring cups and 2
12oz deli containers
Prep Time:
Prep Time: 10 minutes
Total Portions / Yeilds :
Total Portions:
Yields:
Directions:
Directions In a small bowl, combine yogurt, sour cream, honey, and lemon juice
Mix well with a whisk
Cover and refrigerate for 1 to 2 hours
Garnish with Fresh Orange Peel to finish
To Serve/ Serving Procedure:

Notes: Serves 2
12 oz cups, Enough for 2 large fruit trays

Roasted Onion Dip Sauce Recipe

Portion:

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Instructions:
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Ingredients:
20 oz diced red onion
8 yellow scoop garlic butter
2 cup mayo
4 cup sour cream
4 teaspoon kosher salt
8 teaspoon onion powder
2/3 cup water
Equipment:
Blender
Measuring Spoons
Prep Time:
15 minutes
Dine IN:
0.75 oz or 2 oz -41 orders

Mashed Potatoes Gravy

Portion:

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Instructions:
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Prep Time:
20 minutes

Chipotle Brown Sugar Dry Rub

Portion:

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Instructions:
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Ingredients:
1 cup Brown Sugar
4 teaspoons Chipotle Powder
2.5 tablespoons Granulated Garlic
2.5 tablespoons Paprika
4 teaspoons Black Pepper
Equipment:
Bowl
Whisk
Quart Container
Shaker
Prep Time:
5 minutes
Directions:
Mix all together
Store in a shaker and the remaining in 1 quart container
Date and Label

Homemade BBQ Dry Rub

Portion:

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Instructions:
Acquire all ingredients and equipment.
Make sure station is clean and sanitary.
Ingredients:
1/4 cup Brown Sugar
2 tablespoon iodized Salt
2 teaspoon chili powder
1 tablespoon onion salt
1 tablespoon garlic salt
1 1/2 tablespoon smoked paprika
1/2 teaspoon black pepper
1/2 teaspoon chipotle powder
1 teaspoon mesquite powder
8 cup Brown Sugar
4 cup Iodized Salt
1 1/3 cup chili powder
2 cup onion salt
2 cup garlic salt
3 cup smoked paprika
1/3 cup black pepper
1/3 cup chipotle powder
2/3 cup mesquite powder
Equipment:
Bowl
Whisk
Shaker
32 oz containers
Prep Time:
5 minutes
Directions:
Mix all together
Date and Label
Dine IN:
N/A

Homemade Soy Milk

Portion:

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Instructions:
Acquire all ingredients and equipment.
Make sure station is clean and sanitary.
Ingredients:
2 cups dry soybeans
4 quarts water
Equipment:
Pot
6 quart containers
Spoon
China Cap
Cheesecloth
Emersion Blender
Prep Time:
12 hours (overnight)
Directions:
Rinse beans and soak soybeans in water overnight
Drain beans and discard water
Blend beans with 6 quarts of water, about one minute or until beans are fine and liquid is milky
Strain mixture through two sheets of cheesecloth in a china cap
Squeeze cheesecloth to get any additional liquid from the beans
Pour mixture into a pot and add 2 quarts of water
Bring to a boil and immediately bring the heat down to low
Stir occasionally and skim any foam that forms
Be careful as the foam may rise and boil over
Cook for 15-20 minutes on low
Cool in an ice bath and store for about 3-4 days
Or freeze
Dine IN:
78 oz (for vegan cheese recipe)

Lemon Butter Sauce

Portion:

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Instructions:
Acquire all ingredients and equipment.
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Ingredients:
1.5 oz garlic butter (1.5 scoops)
3 oz lemon juice
1/4 teaspoon kosher salt
1/8 teaspoon black pepper
Equipment:
Bowl
Whisk
Shaker
32 oz containers
Prep Time:
5 minutes
Total Portions / Yeilds :
4 oz ladle
1
Dine IN:
N/A

Cajun Alfredo

Portion:

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Instructions:
Acquire all ingredients and equipment.
Make sure station is clean and sanitary.
Ingredients:
1/2 lbs margarine
1/2 lbs flour
1/4 cup garlic
4 quarts half and half
2.5 lbs grated parmesan
1/2 cup cajun seasoning (see recipe)
Equipment:
Bowl
Whisk
Shaker
32 oz containers
Prep Time:
5 minutes
Directions:
Completely melt butter, stir in flour to make a roux
Cook for 1-2 minutes
Add garlic and stir
Cook for an additional 1-2 minutes
Add half and half
Once the sauce has slightly thickened, add parmesan cheese and seasonings
Thin with half and half, if needed
Cool in walk-in cooler or using ice bath
Dine IN:
N/A

Cajun Seasoning

Portion:

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Ingredients:
5 1/3 tablespoon kosher salt
5 1/3 tablespoon garlic powder
6 2/3 tablespoon paprika
2 2/3 tablespoons onion powder
8 teaspoons cayenne
3 1/3 tablespoon dried oregano
3 1/3 tablespoon thyme
4 teaspoon red pepper flakes (optional)
Preparation:
Acquire all ingredients and equipment.
Make sure station is clean and sanitary.
Equipment:
Bowl
Whisk
32 oz container
Prep Time:
5 minutes
Directions:
Combine all
store in quart container or bag
Dine IN:
N/A

Short Rib Sauce

Portion:

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Instructions:
Acquire all ingredients and equipment.
Make sure station is clean and sanitary.
Ingredients:
1 oz oil
1 oz yellow onion
small diced
1 tablespoon fresh minced garlic
1 cup red wine
3 cups beef broth
1/4 cup corn starch
1 teaspoon dried thyme
1 teaspoon dried rosemary
1/4 teaspoon black pepper
1/2 teaspoon kosher salt
Prep Time:
5 minutes
Directions:
Saute onion in oil until translucent.
Add garlic and cook for about a minute.
Add wine, bring to a boil, then add 2 cups beef broth and seasonings.
Mix corn starch and 1 cup beef broth and add to sauce.
Bring to a boil, then cool.
Sauce should be slightly thick.
Dine IN:
4 oz ladle

Brown Butter Sauce

Portion:

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Instructions:
Acquire all ingredients and equipment.
Make sure station is clean and sanitary.
Ingredients:
3 lbs unsalted butter
1 teaspoon kosher salt
1.5 oz fresh sage
chopped
Equipment:
pan
Prep Time:
5 minutes
Directions:
Place butter and salt in pan.
Melt butter and cook until milk solids are a light brown.
remove from heat and cool.
Add sage
Dine IN:
4 oz

Chimichurri Sauce

Portion:

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Instructions:
Acquire all ingredients and equipment.
Make sure station is clean and sanitary.
Ingredients:
2 oz parsley
2 oz cilantro
1/4-1/3 cup olive oil
1 oz onion
2 tablespoons fresh minced garlic
3 tablespoon fresh lime juice
2 tablespoons apple cider vinegar
1/2 teaspoon kosher salt
1/2 teaspoon black pepper
Prep Time:
5 minutes
Directions:
Puree until combined

Whipped Feta

Portion:

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Instructions:
Acquire all ingredients and equipment.
Make sure station is clean and sanitary.
Ingredients:
4 oz feta
2 oz half and half
1 oz cream cheese
1/2 teaspoon lemon
1/2 teaspoon oil
1/4 teaspoon fresh minced garlic
1/8 teaspoon black pepper
1/8 teaspoon kosher salt
1/4 teaspoon oregano
Prep Time:
5 minutes
Directions:
Puree everything in blender until smooth.
Dine IN:
Green Scoop?

Olive Tapenade

Portion:

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Instructions:
Acquire all ingredients and equipment/n Make sure station is clean and sanitary
Ingredients:
4 oz green olives
4 oz kalamata olives
2 teaspoon fresh minced garlic
1/2 teaspoon oregano
0.125 oz fresh parsley
1/8 teaspoon black pepper
4 oz capers
1/4 teaspoon kosher salt
2 tablespoons olive oil
1 tablespoon lemon juice
1/2 tablespoon cabernet sauvignon
Preparation:
Acquire all ingredients and equipment.
Make sure station is clean and sanitary.
Equipment:
Measuring spoons
scale
ninja blender
bowl
spatula
Prep Time:
5 minutes
Total Portions / Yeilds :

12.2 oz
Directions:
In ninja, pulse the first eight ingredients until finely minced, scraping sides
Pour into a bowl and add the olive oil, lemon juice, and wine
Stir to combine and store in 1/6th pans
3/30/2023
Dine IN:
Green Scoop?

Tzatziki Sauce

Portion:

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Instructions:
Acquire all ingredients and equipment.
Make sure station is clean and sanitary.
Ingredients:
12 oz cucumber
shredded with micro planer

24 oz sour cream

1 oz fresh dill
finely chopped

2 teaspoon oregano

2 teaspoon kosher salt

1/2 teaspoon black pepper

4 tablespoon lemon juice

2 2/3 tablespoons finely minced fresh garlic
Equipment:
Measuring Spoons and Cups
Bowl
Microplane
Spoon
Prep Time:
15 minutes
Total Portions / Yeilds :
32 oz
32- 1 oz cups
Dine IN:
1 black scoop, 1 oz

Red Pepper Sauce

Portion:

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Instructions:
Acquire all ingredients and equipment.
Make sure station is clean and sanitary.
Ingredients:
1- 16 oz container roasted red pepper pesto
thawed
3/4 cup mayo
Equipment:
Bowl
Measuring Cups
Blender
Prep Time:
5 minutes
Directions:
Puree ingredients in ninja.
store in squeeze bottle
Dine IN:
1 oz

Mornay Sauce

Portion:

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Instructions:
Acquire all ingredients and equipment.
Make sure station is clean and sanitary.
Ingredients:
2 oz Roux (1 oz margarine
1 oz all purpose flour)
1 teaspoon fresh chopped garlic
3 cups half and half
2 oz shredded parmesan
2 oz small dice swiss cheese
1 teaspoon kosher salt
1/8 teaspoon Fresh Ground Black Pepper
1/8 teaspoon nutmeg
1 teaspoon onion powder
Equipment:
Double Boiler
Whisk
Rubber Spatula
Measuring Spoons
Prep Time:
45 Minutes
Directions:
Completely melt butter
Stir in flour to make a roux
Cook for 1-2 minutes
Add garlic and stir
Cook for an additional 1-2 minutes
Add half and half
Once the sauce has slightly thickened, add velvetta cheese and seasonings
Cool in walk-in cooler or using ice bath
Store in 2-3 1/3rd pans
Dine IN:
Blue Scoop

Salt & Pepper Shaker Recipe

Portion:

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Instructions:
Equal parts of Regular black pepper and Himalayan Chef Sea Salt Fine Grain mix in a bowl with a whisk by hand.
Date and label

Spanakopita Spinach Pie Recipe

Portion:

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Ingredients:
Spanakopita Spinach Pie
1ct of 2 pound frozen bag chopped spinach
1 lb crumbled feta cheese
½ C grated Romano
4 eggs
1 small onion grated
3 tablespoon olive oil
1 tablespoon dill weed
½ tablespoon pepper
¼ lb melted butter(not margarine)
Preparation:
Squeeze the thawed spinach.
then cook on a parchment lined 1/2 sheet pan for half way
Directions:
Once spinach is cooked, mix in all other ingredients except the feta, once mixed then fold in the feta cheese.
To assemble one phyllo dough diagonally with one level red scoop of the spinach mix.
Brush with olive oil, date, label, freeze until service

Tomato bread

Portion:

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Ingredients:
Ingredients.
on a pan with parchment paper
1 pcs. of 6" French bread
1 Yellow Scoop Garlic Butter
Brushed Evenly on to each bread
1 grey heaping scoop of tomatoes spread between both breads
1 pull of salt\pepper ( one for each pc of bread)
1 Black Ladle Mozzarella spread evenly over both pcs of bread(make sure bread is flat)

Oregano Shake
Preparation:
Top with ingredients and cook in a Full length oven.
Cut into6 pieces garnish with parsley.
Serve on a small black platter

ORIGINAL CHICKEN SAUSAGE

Portion:

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Ingredients:
Chicken Thighs
ground 10 lbs
Black Pepper 1 TBS
Crushed Red Pepper 1 TBS
Granulated Garlic 1 tsp
Poultry seasoning 1 tsp
fennel 3 tablespoons
Table Salt 3 tablespoons
Water 3 cups( to mix with spice before mixing with meat)
Preparation:
Acquire all needed ingredients and equipment
Make sure station is clean and sanitary
Cooking Procedure:
**Follow Sausage HACCP Cooking Procedure**

Philly Steak

Portion:

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Ingredients:
10lbs of Ground Beef
1/2 cup of beef seasoning
2 1/2 cups of diced red pepper
1 cup of diced green pepper
1 1/4 cups of onion
1# 12oz of cubed Mozzarella cheese
36 oz of garlic dressing
1 tablespoon of granulated garlic
Grated garlic 1 Tablespoon

BRATWURST with HABENERO & CHEDDAR

Portion:

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Ingredients:
Original Recipe Bratwurst Sausage - 10 lbs
Habeneros
diced small - 1/2 lb
Cubed Cheddar Cheese - 1 lb 8 oz
Preparation:
-Acquire all needed ingredients and equipment.
-Make sure station is clean and sanitary.
Cooking Procedure:
**Follow Sausage HACCP Cooking Procedure**

CHEDDAR BRATWURST

Portion:

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Ingredients:
Original Recipe Bratwurst Sausage 10 lbs
Cubed Cheddar Cheese 2 lbs
Preparation:
Acquire all needed ingredients and equipment

Make sure station is clean and sanitary
Total Portions / Yeilds :

10 lbs bratwurst
Cooking Procedure:
**Follow Sausage HACCP Cooking Procedure**

CHICKEN SAUSAGE with PEPPERS, ONIONS, & MOZZARELLA

Portion:

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Instructions:
A little over 10 lbs of chicken sausage after additional ingredients
Ingredients:
Original Recipe Chicken Sausage 10 lbs
Green Pepper
diced 1 cup
Red Peppers
diced 1 cup
Onion
diced 1 1/4 cup
Mozzarella
diced 5 cups or 1lb
12oz (by weight)
Preparation:
Acquire all needed ingredients and equipment

Make sure station is clean and sanitary
Total Portions / Yeilds :

A little over 10 lbs of chicken sausage after additional ingredients
To Serve/ Serving Procedure:
Add Sauteed green pepper, red pepper, and onion strips to 2 lbs of cooked, prepared chicken sausage in foil tray

Cover with roll foil

Cook uncovered on slow
**All in one tray**

CHICKEN SAUSAGE with RASPBERRY, BASIL, & MOZZARELLA

Portion:

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Ingredients:
Original Recipe Chicken Sausage 10 lbs
Basil
fresh frozen 3 ounces
Lemon Juice 1/2 cup
Mozzarella
diced 2 1/2 lbs (by weight)
Raspberries
frozen 2 1/2 lbs
Preparation:
-Acquire all needed ingredients and equipment.
-Make sure station is clean and sanitary.
Cooking Procedure:
**Follow Sausage HACCP Cooking Procedure**
-Mix original chicken sausage, basil, lemon juice, and mozzarella for 4 minutes
-Then, add in frozen raspberries
-Mix with raspberries for 4 minutes
-Fill sausage as normal
-Cook sausage as normal

Sausage HACCP Cooking Procedure

Portion:

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Preparation:
-Verify that CCP 2 has been logged for current day (Refrigeration log).
-Verify that CCP 1 has been logged and is correct (Receiving log).
**Follow HACCP procedure**.
-Make sure sanitizing solution has been changed prior to sanitizing station.
-Thoroughly sanitze working station.
-Aquire all needed equipment and sanitize.
-Aquire all dry ingredients, and scale according to recipe.
***CCP3: Check temperature of pork in package and verify that it is no greater than 40 degrees F.
-Log time, date, and temperature into Cold Holding Log, noting that you are removing raw product from refrigeration for processing and have it verified by supervisor.
-Cut pork butt into strips only big enough to feed into grinder.
-Sort through pork trimmings for bones and connective tissue.
-In mixing bowl with paddle, add water and spice bag.
-Mix for 2 minutes.
-Remove paddle temporarily.
-Install grinder.
-Place mixing bowl with spice mix under grinder.
-Proceed to grind pork at Speed 2 into the mixing bowl.
-Reinstall paddle.
-Mix meat for 4 minutes.
***CCP3: Take temperature of freshly ground pork product to verify it is no greater than 40 degrees F.
Directions:
[.
"-Move ground pork to mixing bowl and season with spice mix",.
"-Mix pork, seasonings, and lemon juice for no longer than 1 minute",.
"-Move sausage mix to stuffer",.
"-Push sausage out 1/4\" past extruder to lubricate for the casings",.
"-Roll desired casing onto extruder",.
"-Stuff sausage into casing",.
"-Roll cased sausage into single layer coils directly onto sheet pans",.
-"\"Tease\" air pockets out of cased sausage with a pricker (making sure you are not poking holes too big)",.
"***CCP3: Take internal temperature of cased sausage to verify that it is no greater than 40 degrees F (Also, to verify the amount of time raw product has been handled)",.
"-Log time, date, and temperature of cased sausage and have verified by supervisor",.
"-Next, you will do one of three things:",.
"1. Place sheet pans of raw cased sausage on a designated sheet pan rack and put in cooler for cold holding",.
"2. Place sheet pans of raw cased sausage on a designated sheet pan rack and put in freezer for freezing",.
"3. Bake sausage coils at 460 degrees F for approx. 15 minutes or to an internal temperature of 165 degrees F",.
"***CCP4: Take internal temperature of cooked sausage to verify that it is at, or above, 165 degrees F",.
"-Log time,date, and temperature of cooked sausage and have it verified by supervisor",.
"-Place cooked sausage on designated rack and move to cooler to drop temp",.
"***CCP6: Verify that the temperature of cooling sausage has dropped from 165 degrees F to 70 degrees F in less than 2 hours. Then, verify that the temperature of cooling sausage has dropped from 70 degrees to 40 degrees F in less than two hours after that",.
"-Log time, date, and temperature of cooled sausage and have it verified by supervisor",.
"-If sausage is to be frozen: verify that CCP6 (cooling temp. log) has been logged and is correct. Also, verify that CCP8 (freezer log) has been logged and correct for the day. Then, move rack into freezer"
]

CHICKEN PIZZA SAUSAGE

Portion:

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Ingredients:
Original Recipe Chicken Sausage 10 lbs
Mozzarella 4 cups (by weight)
Garlic
fresh 2 TBS
Basil
fresh 3 TBS
Tomato
diced 2 cups
Pepperoni
diced 1 cup
Pizza Sauce 2 cups
Oregano
fresh 3 TBS
Preparation:
Acquire all needed ingredients and equipment
Make sure station is clean and sanitary
Cooking Procedure:
**Follow Sausage HACCP Cooking Procedure**

APPLE & ONION CHICKEN SAUSAGE

Portion:

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Ingredients:
Original Recipe Chicken Sausage 10 lbs
Olive Oil 1/2 cup
Green Tart Apples
diced frozen 2 pounds (by weight)
Brown Sugar 1/4 cup
onions
diced 1lb
12oz (by weight)
ground sage 1 tablespoon
Preparation:
Acquire all needed ingredients and equipment

Make sure station is clean and sanitary
Total Portions / Yeilds :

A little over 10 lbs of chicken sausage after additional ingredients
Directions:
****USE 2 LESS CUPS OF WATER WHEN MAKING ORIGINAL RECIPE****
Cooking Procedure:
**Follow Sausage HACCP Cooking Procedure**
-Sautee onion and olive oil together
-Cool
-Combine sauteed apples, onions, and brown sugar to 10 lbs of the original chicken sausage recipe
-Mix for 4 minutes

CHICKEN FAJITA SAUSAGE

Portion:

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Ingredients:
Original Recipe Chicken Sausage - 10 lbs
Jack Cheese - 2 cups (by weight)
Cheddar Cheese - 2 cups (by weight)
Black Beans - 2 cups
Corn Kernal - 2 cups
Cilantro
fresh - 3/4 cup
Onion - 1/2 cup
Red Pepper - 1/2 cup
Corn Tortilla
diced - 1 cup
Corriander
ground - 2 TBS
Preparation:
-Acquire all needed ingredients and equipment.
-Make sure station is clean and sanitary.
Cooking Procedure:
**Follow Sausage HACCP Cooking Procedure**

Hot Pepper Chicken Sausage

Portion:

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Instructions:
Yields
Ingredients:
Original Recipe Chicken Sausage 10 lbs
Hot Pepper 2 cups
Hot Sauce Sweet Baby Rays
Onion
Crushed Red Pepper 1-2 TBS
Preparation:
A little over 10 lbs of chicken sausage after additional ingredients
To Serve/ Serving Procedure:
Cover with roll foil,
Cook uncovered on slow
Cooking Procedure:
Follow Sausage HACCP Cooking Procedure
(Click here for Sausage HACCP Cooking Procedure)

ORANGE PEEL & RED PEPPER CHICKEN SAUSAGE

Portion:

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Ingredients:
Original Recipe Chicken Sausage 10 lbs
Orange Peel
fresh lightly packed 1 cup
Crushed Red Pepper 4 TBS
Brown Sugar 1/2 cup
Preparation:
-Acquire all needed ingredients and equipment.
-Make sure station is clean and sanitary.
Directions:
Remove all the pith from the peel and grate the peel finely.
Cooking Procedure:
**Follow Sausage HACCP Cooking Procedure**

SPINACH & GARLIC CHICKEN SAUSAGE

Portion:

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Ingredients:
Original Recipe Chicken Sausage 10 lbs
Spinach Frozen chopped (squeezed) 1 cup
Garlic Fresh Grated 3/4 cup
Crushed Red Pepper 4 TBS
Salt 3 TBS
Lemon Juice 3 TBS
Olive oil 2 tblspoons
Preparation:
-Acquire all needed ingredients and equipment.
-Make sure station is clean and sanitary
Directions:
Sautee spinach and garlic in olive oil for about 5 minutes first.
Cooking Procedure:
**Follow Sausage HACCP Cooking Procedure**

ORIGINAL ITALIAN SAUSAGE

Portion:

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Instructions:
Acquire all needed ingredients and equipment
Ingredients:
Pork Butt 50 lbs
Water 6 cups
Lemon Juice
fresh 1 1/4 cup
Italian Spice Bag 1 bag
Preparation:
Make sure station is clean and sanitary
Equipment:
3/8'' Blade
Mixer
Cutting Board
Garbage Can
Seperate Sanitzing Bucket
Mixing Bowl
Sausage Stuffer
Paddle Attachment for Mixer
Total Portions / Yeilds :

50 lbs Italian sausage
Directions:
**Follow Sausage HACCP Cooking Procedure**
To Serve/ Serving Procedure:
Cover with roll foil,
Cook uncovered on slow

DRY AGED CHORIZO

Portion:

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Ingredients:
Pork Butt ground 3/8 10 pounds
Onions
yellow
minced 2 cups
Red bell pepper
minced 2 cups (can use frozen green pepper and red pepper strips and chop)
Garlic
fresh
chopped 1/2 cup
Paprika 5 Tablespoons
Kosher Salt 3 Tablespoons
Cumin 2 Tablespoons
Oregano 2 Tablespoons
Cayenne Pepper 4 teaspoons
Crushed Red Pepper 6 Tablespoons
Cinnamon 1/4 teaspoon
Casings
Brown Sugar 1/2 cup
Pink salt #1 2 Teaspoon (if dry aging)
Preparation:
Cut the onions, peppers and garlic and put them through the grinder with the pork.
Or pulse in the ninja. (this way the veggies are minced).
Cut the pork and grind through a 3/8 inch grinding plate.
Mix the ground pork, vegetables and spices together in large bowl.
Rinse the casings, soak them for at least one hour in cold water with 1 TBSpn of white vinegar.
Stuff meat mixture into casings.
Refrigerate for at least 2 hours or overnight to let flavors meld.
Hot box for about 6 hours on cookie racks to dehydrate and then hung to dry.
Directions:
6 hours in hot box took meat to 95 degrees smoke 135 degree for 4 hours after that.
meat regular temp 124 degrees.
ABV Label "C" and date.

Rib Rub

Portion:

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Ingredients:
3 tbsp. cumin
3 tbsp. paprika
3 tbsp. granulated garlic
3 tbsp. onion powder
3 tbsp. chili powder
3 tbsp. brown sugar
1/2 cup kosher salt
1 tbsp. caynenne pepper
1 tbsp. black pepper
1 tbsp. white pepper
Directions:
Combine all ingredients in a large bowl and mix well
Storein an airtight container
Pack on the dry rub onto your next rack of ribs
Cooking Time:
6+ hours
Fryer Time:
1/5 1:20 min
To Serve/ Serving Procedure:
2 tablespoons of rib rub per rib.
4 tablespoons per pork belly plus 1 tablespoon of brown sugar and 1 tablespoon of cayenne pepper per belly.
Cooking Procedure:
Spread dry rub on ribs and let rest 1+ hour(s) before smoking.
Smoke at 200 degrees for 6+ hours.
Use wood chips.

Brisket Rub

Portion:

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Ingredients:
5 tbsp. paprika.
3 tbsp. kosher salt.
2 tbsp. garlic powder.
2 tbsp. onion powder.
1 tbsp. black pepper.
2 tsp. cayenne pepper.
2 tsp. ground cumin.
1 tsp. ground coriander.
1 tsp. dried oregano.
1/4 tsp. hot chili powder.

Kabanosy, Polish Smoked Meat Sticks

Portion:

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Instructions:
Kabanosy, pronounced Kah/nbah/nNOSS/nshee so far as I can tell, is what a Slim Jim dreams about becoming when it grows up/n It is fairly lightly spiced with garlic, nutmeg, black pepper and a hint of caraway, smoked over cherry, apple wood, then hung for a few days to dry
Ingredients:
10 pounds pork

kosher salt
about 12 tablespoons
12-14 Tablespoons of minced garlic fresh
Instacure #1
about 1 tablespoon
sugar 1 1-2 tablespoons
crushed black pepper
about 2 1-2 tablespoons
nutmeg
1 1-2 tablespoons
caraway seed
2 1-2 tablespoons
celery seed
about 1 teaspoon
1 cup ice water
Preparation:
Once made, they will keep in the fridge for a couple weeks or so, and after you vacuum
seal them or wrap them tightly, they will freeze for up to a year without loss of quality
Equipment:
sheep casings
meat grinder
stand mixer
sausage stuffer
sterilized needle
smoker
Prep Time:
Prep Time: 4 hours
Directions:
Cut the meat and fat into pieces that will fit in your grinder
Mix all the salts and spices with the meat and fat
Put everything in the freezer for 1 hour to chill
Meanwhile, take out about 20 feet of sheep casings and soak them in tepid water
Grind the mixture in the fine die of your grinder, making sure everything stays cold
If the meat warms beyond 35°F, stop and freeze everything for 30 minutes to cool it down
Put the ground meat in the fridge while you clean up
Using a Kitchenaid or other stand mixer, or your (very clean) hands, add the ice water and mix the meat and fat — use the lowest setting on a stand mixer — until it binds, about 1 to 2 minutes
Again, put the meat in the fridge while you clean up
Flush the sheep casings with warm water and set aside
Put the meat mixture in your sausage stuffer and stuff into the sheep casings
Remember that sheep casings are weaker than hog casings, so you do not want to overstuff them
As you are stuffing, fill up a link between 12 inches and 24 inches, leaving plenty of extra casing on either end
Cut the casing and continue to make these large links until you’ve used all the meat
Use a sterilized needle to pierce the casings wherever there are air pockets
Gently squeeze the meat in the casings to tighten
You may break some until you get the hang of it
If you do, put the meat back into the stuffer and make another link
Once all the links are firm in their casings, tie the ends together in a double or triple knot
Trim any excess casing
Hang the links to dry in a cool place for several hours, depending on how warm it is
If the temperature is 70°F or above, hang for only an hour
Move the links to a smoker and smoke until the interior of the meat hits 150° — keep your smoker cool enough so that this takes about 4 hours
You want the links to get lots of smoke time
Let the links cool, then move to a place to hang them
Ideally this place is between 35°F and 60°F and dark
Hang the links for 3 to 5 days to let them dry out a bit
They are now reasonably shelf stable, but I keep them in the fridge
If for some reason you plan on keeping them more than a month or so, wrap tightly (or vacuum seal) and freeze
Cooking Time:
4 hours, plus hanging time afterward
Fryer Time:
1/5 1:20 min
Dine IN:
Makes about 40long links.

Cranberry and Orange Chicken Sausage

Portion:

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Ingredients:
Original Recipe Chicken Sausage 10 lbs
Cranberries frozen 2 Pounds then dehydrate yields less than 4 cups
Brown Sugar 1 cup
Orange Peel from fresh orange 5-6 oranges Zested
Red Chrushed Pepper 1 tablespoon
Preparation:
-Acquire all needed ingredients and equipment.
-Make sure station is clean and sanitary.
Directions:
Sautee spinach and garlic in olive oil for about 5 minutes first.
Cooking Procedure:
Follow Sausage HACCP Cooking Procedure

Chicken Breakfast Sausage

Portion:

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Ingredients:
Chicken
fresh ground 10 pounds
Kosher Salt 3 TBSP
Black Pepper 1 1/2 TBSP
Sage ground 1/4 Cup
Thyme ground 3 TBSP
Rosemary 2 tsp
Brown Sugar 1/4 cup
Nutmeg 1 TBSP
Cayenne pepper 1 teaspoon
Red Pepper Flakes 2 TSP
Water 1 cup
Granulated Garlic 1 TBSP
Preparation:
Aquire all necessary ingredients and equipment.
Make sure work area is clean and sanitary.
Combine all spices with water and mix well.
Add water and spices to the ground chicken and mix very well.
Cook per recipe or portion into 32 oz cups.
Prep Time:
30 minutes

Chicken Pepperoni Sausage

Portion:

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Instructions:
Aquire all ingredients and equipment.
Make sure station is clean and sanitary.
Ingredients:
10# - Chicken Thighs
5 tbsp - Salt
1 tbsp - Sugar
2 tbsp - Cayenne Pepper
3 tbsp - Sweet Paprika
1 tbsp - Crushed Fennel
1 tsp - Garlic
very finely minced
1 cup - Dry Red Wine
1 - Lemon
Squeezed
1 tsp - InstaCure #1
2 tsp - Whole Fennel

Brown Sugar Cayenne Bacon Rub

Portion:

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Instructions:
Aquire all ingredients and equipment.
Make sure station is clean and sanitary.
Ingredients:
2 tbsp - Brown Sugar
1 tsp - Cayenne
1 pinch - Kosher Salt
Directions:
Mix and rub on top side of bacon before cooking.

Pepperoni Recipe

Portion:

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Instructions:
Aquire all ingredients and equipment/n Make sure station is clean and sanitary
Ingredients:
10# - Pork Butt course grind 3/8
1/3 cup - Kosher Salt
1 tbsp - Sugar
2 tbsp - chrushed red pepper
3 tbsp - Sweet Paprika
2 tbsp - Crushed Fennel seed
2 tbsp - garlic powder
2 tbsp - black pepper
1 tblsp and 1 tsp of ground mustard
1 tspn ground anise
1 cup - Dry Red Wine Chianti cheap stuff
1 - tbsp lemon juice fresh
2 tsp - InstaCure #1 if dry aging
otherwise Kosher salt
Total Portions / Yeilds :

10#
Directions:
1. Acquire all ingredients and equipment.
Ensure the station is clean and sanitary.
2. Mix ingredients at paddle speed 1 for 2 minutes.
3. Use synthetic casing, 3 inches wide (Vista Packaging 800-5584058).
4. Yields 10 sticks at approximately 15 ounces each.
5. Prick the casing.
6. Hang to dry in a cooler.
7. Cut casings to 18 inches long.
8. Label each stick with "P", date, and weigh.
Record the weight on each label.

Lonzino, Air Cured Pork Loin

Portion:

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Ingredients:
1 Length of pork loin
about 8-9 pounds.
1/4 cup kosher salt.
1 Tablespoon sugar
1 Teaspoon Instacure No. 2 also known as Prague Cure No. 2
1 Tablespoon black pepper
1 Teaspoon garlic powder
1 Teaspoon ground cloves
1 Tablespoon onion powder
1 Tablespoon dried thyme
Prep Time:
20 mins
Directions:
1. Mix all the dry ingredients.
Rub them well into the loin, then put the meat into a plastic bag or wrap with plastic wrap.
This is to keep it from drying out.
Keep the meat refrigerated for 14 days.
2. On the 14th day, remove from the wrap, rinse it off and then let it dry on a rack for 2 to 3 hours.
(you can use a portable fan set on low to oscillate nover the meat).
3. Truss the meat with kitchen twine (the white stuff) as you would a roast.
Leave a long loop at one end so you can hang the meat.
(Can also use pre-made sausage netting).
4. Hang the meat in a cool place to dry.
It needs to be humid, about 70 percent humidity for at least another 12 days.
It should feel firm throughout and be a pleasing red.
How long can you hang it? up to 6 months or more, but it will become harder and drier the longer it hangs.
If you've found you have dried it to much, let it go all the way to hard-as-a-rock stage.
Then use a microplane grater to grate the dried meat over pasta or rice.
5. To store: Wrap tightly in butcher paper or, better, yet, vacuum seal pieces of it.
unfozen it will last indefinitely in the fridge.

CORNED BEEF SAUSAGE

Portion:

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Instructions:
DAY 1
1/n Grind at 3/8 corned beef and pork butt/n
2/n Toss all pork and corned beef with mustard and spices/n Refrigate overnight/n
3/n Saute garlic and shallots in a bit of oil over medium heat for 2 minutes, then deglaze pan with beer and cook an additional 2 minutes/n cool and refrigate overnight/n

DAY 2
1/n Preheat oven to 350* degrees and refrigerate grinding tools until needed (having everything chilled yields best results)/n Set bowl of ice under bowl that you will be grinding meat into/n
2/n Grind meats into top bowl/n Using stand mixer fitted with paddle attachment, whip meat mixture with garlic, shallot, and beer mixture for 1 minute/n Don't over whip sausage mixture
3/n Use sausage piper to stuff sausages and bake until internal temperature reaches 155 degrees, about 8/n10 minutes
Ingredients:
5 LBS RAW CORNED BEEF 3/8 GRIND
5 LBS PORK BUTT 3/8 GRIND
5 TBS WHOLE GRAIN MUSTARD
5 TBS KOSHER SALT
2 1/ TSP GROUND ALLSPICE
5 TBS BROWN SUGAR
5 TSP COARSE GROUND BLACK PEPPER
5 TSP GROUND CARAWAY SEED
5 TSP MINCED GARLIC
1 1/4 C SHALLATS FINELY CHOPPED
1 1/4 C IRISH STOUT (GUINESS)
HOG CASING
Preparation:
Acquire all needed ingredients and equipment

Make sure station is clean and sanitary
Directions:
DAY 1:.
1. Grind corned beef and pork butt at 3/8.
2. Toss all pork and corned beef with mustard and spices. Refrigerate overnight.
3. Sauté garlic and shallots in a bit of oil over medium heat for 2 minutes, then deglaze the pan with beer and cook for an additional 2 minutes. Cool and refrigerate overnight.
DAY 2:.
1. Preheat oven to 350 degrees and refrigerate grinding tools until needed (having everything chilled yields the best results). Set a bowl of ice under the bowl that you will be grinding meat into.
2. Grind meats into the top bowl. Using a stand mixer fitted with a paddle attachment, whip the meat mixture with the garlic, shallot, and beer mixture for 1 minute. Don't over-whip the sausage mixture.
3. Use a sausage piper to stuff sausages and bake until the internal temperature reaches 155 degrees, about 8-10 minutes.

Chipoltle Lime Bacon

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Instructions:
Make the dry brine: In a small bowl,thoroughly mix the Kosher and Pink curing salts/n Stir in the brown sugar,black pepper,garlic and onoin powders/n Sprinkle the dry brine on all sides of the pork belly and massage it into the meat/n Transfer the pork and any remaining brine to a large container with lid/n Put in the refrigerator for 14 days,flipping the meat each day to redistribute the brine and accumulated juices/n On day 14 rinse the pork well under cold water and pat dry with paper towels/n Refrigerate until ready to smoke
Ingredients:
Pork Belly
Kosher Salt
Garlic Powder
Onion Powder
Pink curing salt (Insta-Cure 1#)
Brown sugar
Coarsley Ground Black Pepper
Preparation:
Gather all necessary ingredients and equipment
Make sure station is clean and sanitary
Equipment:
table
Prep Time:
30 mins
Total Portions / Yeilds :

8 - 12
Directions:
Start smoker chimney with 1/2 full of kingsford briquets
Fill bottom of smoker pan with layer of charcoal (20
30) briquets
Layer cherry wood chips on top of charcoal
About 4 Cups
Smoke for 3 to 4 hrs
maintaining a temp
between 70
100
Increases the temp
to 180
200 and continue to smoke pork for 1 to 2 hrs
,or until the internal temp
of the pork when read on an insta
read thermometeris 150 or finish in oven
Transfer the bacon to a wire rack to cool completely,patting any beads of fat off it with paper towels
Enclose in a new resealable bag
Chill overnight the slice with a long sharp knife or meat slicer
Repackage the bacon,then refrigerate for up to 2 weeks or freeze for up to 3 months
Cook before eating
optional flavors: coffee, coco, cajun, grape jelly, BBQ, fruit, peaches, apple
Dine IN:
1 Belly 5 poind, 8 Bellies (4 cs.)40 pound

Pasta Salad Cavateppi Noodles Recipe

Portion:

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Instructions:
Acquire all ingredients and equipment.
Make sure station is clean and sanitary.
Ingredients:
1 pound of uncooked Cavatappi Pasta

1 cup marinated whole olives (then roughly chopped
either color)

1/4 cup diced red onion onions

1/3 cup chopped roasted red peppers

3/4 cup diced cucumber

1/2 cup diced tomatoes

1/3 cup celery
diced

1/3 cup carrot
diced

1 cup lemon herb vinaigrette (see recipe) plus 1/2 cup to mix the day you need it
Equipment:
Dry and Liquid Measuring Cups
Bowl
Spoon
Prep Time:
20 Minutes
Directions:
Mix all together with 1 cups of dressing
Let sit overnight
Right before serving, toss with 1/2 cup lemon vinaigrette and sprinkle of parmesan, parsley, and sweet drops on top
Dine IN:
Grey Scoop for individual
Catering:
4.5 # for catering in bowl or 1/2 pan deep

Bratwurst Recipe Sip

Portion:

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Instructions:
Acquire all ingredients and equipment.
Make sure station is clean and sanitary.
Ingredients:
10 lbs coarse ground pork
1/3 cup Kosher Salt
1 C Dried Milk Powder
1 tablespoon and 1 teaspoon ground ginger
2 Tablespoons white pepper
1 Tablespoon Black Pepper
1 tablespoon and 1 teaspoon nutmeg
1 tablespoon and 1 teaspoon marjoram
1 tablespoon mustard powder
1 teaspoon ground cardamom
1 teaspoon ground coriander
Equipment:
Mixing Bowl
Measuring Spoons
Prep Time:
5 minutes
Total Portions / Yeilds :
10 lbs 8.4 oz
Directions:
Mix all ingredients together
Dine IN:
2 oz (blue scoop), use a deli lid for sizing

Homemade Chorizo

Portion:

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Instructions:
Aquire all ingredients and equipment.
Make sure station is clean and sanitary.
Ingredients:
30 lbs Pork Butt ground 3/8
6 cups Onions
red
minced
6 cups Red bell pepper
minced (can use frozen green pepper and red pepper strips and chop)
1.5 cups Garlic
fresh
chopped
0.75 cups and 3 tablespoons Paprika
0.5 cups and 1 tablespoons Kosher Salt
1/4 cup and 2 tablespoons Cumin
1/4 cup and 2 tablespoons Oregano
0.25 cup Cayenne Pepper
1 cup and 2 tablespoons Crushed Red Pepper
3/4 teaspoons Cinnamon
1.5 cup Brown Sugar
Preparation:
*Cut the onions, peppers and garlic and put them through the grinder with the pork.
Or pulse in the ninja.
(this way the veggies are minced) *Cut the pork and grind through a 3/8 inch grinding plate *Mix the ground pork, vegetables and spices together in large bowl *Rinse the casings, soak them for at least one hour in cold water with 1 TBSpn of white vinegar *Stuff meat mixture into casings *Refrigerate for at least 2 hours or overnight to let flavors meld
To Serve/ Serving Procedure:
* Make links 24" long - twist in the middle.
or 18" long synthetic casings

Bulk Mexican Chorizo

Portion:

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Instructions:
Aquire all ingredients and equipment.
Make sure station is clean and sanitary.
Ingredients:
5 lbs ground pork
1 cups Onions
yellow
minced
1 cups Red bell pepper
minced
1/4 cup Garlic
fresh
chopped
2 1/2 tablespoons Paprika
1 1/2 tablespoons Kosher Salt
1 tablespoons Cumin
1 tablespoons Oregano
2 teaspoons Cayenne Pepper
3 tablespoons Crushed Red Pepper
1/8 teaspoon Cinnamon
1/4 cup Brown Sugar
10 lbs ground pork
2 cups Onions
yellow
minced
2 cups Red bell pepper
minced
1/2 cup Garlic
fresh
chopped
5 tablespoons Paprika
3 tablespoons Kosher Salt
2 tablespoons Cumin
2 tablespoons Oregano
4 teaspoons Cayenne Pepper
6 tablespoons Crushed Red Pepper
1/4 teaspoon Cinnamon
1/2 cup Brown Sugar
Directions:
Mix all spices together in a bowl or container.
Place pork and spice mix in mixer.
Be careful not to over mix.
Cook as needed, cool.
Label and date

15-25 People To Go Party Board

Portion:

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Ingredients:
- 2 Meats (8 oz each)
- 4 Cheeses (8 oz each)
- 8 oz container full of Caperberries (roughly 20
5 oz)
- 4 oz container of Seasonal Jam (4-5 melon ball scoops
2 oz)
- 8 oz container full of olives (roughly 16 each
4.5 oz)
- 4 oz container full of Almonds (roughly 40-50
2 oz)
- 4 oz container of Sweet Drops
2 oz
- 8 oz Pickled Beets
5 oz
- 8 oz Seasonal Fruit
- 1 Bag Taralli
- 1 Box Cheese Crisp
- 1 Container Sesame Flatbread Cracker
Directions:
- Arrange all ingredients on a large serving board or platter.
- Ensure meats and cheeses are sliced or portioned for easy serving.
- Distribute caperberries, jam, olives, almonds, sweet drops, and pickled beets in small bowls or sections on the board.
- Add seasonal fruit for a fresh touch.
- Include Taralli, cheese crisps, and sesame flatbread crackers for variety and texture.

Party Veggie and Hummus

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Ingredients:
4 Scoops Hummus with topping in Black Bowl or 8 oz container (4 scoops roasted red pepper pesto)
½ black bowl or 8 oz container of ranch
20-25 celery sticks
20-25 carrot sticks
15-20 cucumber sticks
15-20 red pepper sticks
2 clear scoops pita chips
15 sesame crackers
split in half
2 Tongs
2 Large Spoons
Equipment:
large oval silver plater or large pizza/pretzel box
Directions:
1. Arrange the hummus in a black bowl or an 8 oz container on the platter.
2. Place the ranch in a separate black bowl or 8 oz container on the platter.
3. Neatly arrange the celery, carrot, cucumber, and red pepper sticks around the hummus and ranch.
4. Add the pita chips and sesame crackers to the platter.
5. Use the tongs and large spoons for serving.

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Large Party Board

½ sheet parchment on large oval silver plater

2 Meats (1/2 lb each), 4 Cheese (1/2 lb each) OR 6 Cheese (1/2 lb each)

20 capers

15 Calabrese Peppers or peppadews

Large seashell Seasonal Jam (4-5 melon ball scoops)

16 of each olives

Large seashell Almonds, full (roughly 20-30)

8 oz Sweet Drops

8 oz Pickled Beets

8 oz Pickled Vegetables

Small Black Plater Assorted Crackers

Label Meat and/or Cheeses

2 Tongs, 2 Small Spoons

1 Tong for Crackers

Salad, Egg

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Ingredients:
Eggs – cooked and diced                   1 ½ lbs. ( 12 eggs )
Salt                                          ½ tsp.
White Pepper                            ¼ tsp.
Celery                                      ¼ cup
Onion                                       1 Tbsp.
Mayonnaise                              ¾ cup
Green Pepper                           ¼ cup
Celery Salt                                ¼ tsp.
Preparation:
Acquire all needed ingredients and equipment.
Make sure station is clean and sanitary.
Mix all ingredients together well.
Total Portions / Yeilds :
3 lbs. 5 oz.
To Serve/ Serving Procedure:
Makes one dozen sandwiches
For Medium Croissants or Silver Dollar Use One Blue Scoop = 2.1 oz.
For Small Croissants Use One Red Scoop

Chorizo Chili

Portion:

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Instructions:
Cook sausage, oil, peppers & onions until sausage is browned, Then add garlic and sautee for 2 minutes/n Then add remaining ingredients and simmer for about an hour/n Make sure not to burn the chili (stir often)
Ingredients:
2 cups olive oil
10 lbs Raw Chorizo chicken or beef
8 cups of diced yellow onion
6 cups of diced red bell pepper
2 cups of diced green bell pepper
1/2 cup of minced cloves garlic
3-can diced tomatoes(200 oz)total DO NOT DRAIN
Kidney Bean - see notes
Preparation:
Soak 10 # of dry kidney beans in a container with 1 cup of salt and water
Cover the beans with at least 3 inches of water for 2 days then rinse
Add to a pot with 4 gallons of water and bring to a boil
Then add beans with water to chili
Prep Time:
2-3 hours
Total Portions / Yeilds :

7 Gallons

Croutons

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Ingredients:
2 lbs of pizza dough
see prep instructions below
1/2 cup olive oil
1 tsp kosher salt
1/4 tsp black pepper
1 tsp granulated garlic
1 tbsp parsley flakes/crushed parsley
2 tsp oregano flakes
1/2 cup parmesan cheese
1 tsp basil flakes
Preparation:
Gather all necessary ingredients and equipment.
Make sure station is clean and sanitary.
Rub Margarine on a 1/2 sheet baking pan and/or foil pan, so pan is well greased.
Entire dough ball needs to be rolled and placed on the pan.
There should be no dough scraped off.
No waste, no lip up the side of the pan.
Let bread rise - Proof.
Hot box settings: Add 4 cups of water to the hot box - set on Proof - temperature needs to be less than 100 degrees, above 84.
Settings -- humidity setting 5 - temp 1.5.
Proof in hot box for about 2 hours.
Bread should at least double in size before baking.
Par Bake for 2 minutes.
Cut into cubes after par baking.
Directions:
Combine all ingredients together.
Cook on a full sheet pan for 4 minutes.

Couscous Chili

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Ingredients:
1 cup uncooked couscous
rinsed
2 cups of water
1 pound extra lean ground beef
1 tablespoon olive oil
1 cup onion
chopped
3 tbsp garlic
minced
1 jalapeno pepper
seeded and minced
2 tbsp chili powder
1 tbsp ground cumin
1 (28 oz) can crushed tomatoes
32 oz black beans
rinsed and drained
1 green bell pepper
chopped
1 red bell pepper
chopped
1 tsp dried oregano leaves
1 tsp dried parsley
1 cup frozen corn kernels
thawed
1/4 cup chopped fresh cilantro
1 tbsp salt
1 tsp black pepper
(black beans 5 lb bag
soaked = 10 lb
boiled = 11 lb)
Preparation:
1 hour
Prep Time:
1 hour
Directions:
Aquire all necessary ingredients and equipment
Make sure station is clean and sanitary
Bring the couscous and water to a boil in a saucepan over high heat
Reduce heat to medium
low, cover, and simmer until the couscous is tender, and the water has been absorbed, about 15 to 20 minutes
Heat a large skillet over medium
high heat and stir in the ground beef
Cook and stir until the beef is crumbly, evenly browned, and no longer pink
Drain and discard any excess grease; set beef aside
Heat the olive oil in a large pot over medium heat
Stir in the onion, garlic and jalapeno pepper; cook and stir until the onion has softened and turned translucent, about 5 minutes
Season with chili powder and cumin; cook 1 minute more to release the flavor of the spices
Stir in the tomatoes, black beans, green bell pepper, red bell pepper, oregano, parsley, salt and pepper
Simmer until the bell peppers are tender, about 20 minutes
Once the red and green peppers are tender, stir in the couscous, beef, and corn kernels
Return to a simmer, and cook 5 minutes to reheat
Stir in the cilantro to serve

Chicken Tortilla Soup

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Ingredients:
1 cup - Vegetable Oil
20 cups or 5 lbs - Diced Onion
1 1/4 Cups - Minced Garlic
3 Cups - Jalapenos
finely diced
4 Gallons - Vegetable Broth
10 - Tomatoes
grilled
5 lbs - Black beans
dry & boiled
10 lbs - Chicken breasts
boneless and skinless
2 Cups - Lime Juice
1 tbsp - Black Pepper
1/4 Cup - Kosher Salt
10 Cups - roughly chopped fresh cilantro leaves
10 - (8 inch) Flour Tortillas
grilled
cut into thin strips
1 Cup - Shredded Monterrey Cheese (on side)
Preparation:
Tortillas Slices, Cheese, Fresh Cilantro
Prep Time:
1 Hour
Directions:
Aquire all necessary ingredients and equipment.
Make sure work station is clean and sanitary.
In a large saucepan heat the vegetable oil.
Add the onions and jalapenos and cook for another minute.
Once the onions have softened add the garlic and jalapenos and cook for another minute.
Pour the vegetable broth, tomatoes and beans into the pot and bring to a boil.
Once at a boil lower heat to simmer and add your chicken breasts.
Cook the chicken for 20 to 25 minutes.
Once chicken is cooked, remove from pot.
When cool enough to handle shred it and set it aside.
Add lime juice and fresh cilantro to the pot.
Add shredded chicken to pot.
Label and Date.
Serve with grilled tortilla strips, Cheese and Fresh Cilantro on the side.
Cooking Time:
20 to 25 minutes
Fryer Time:
1/5 1:20 min

Italian Turkey/Chicken Tortellini Soup

Portion:

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Instructions:
Acquire all ingredients and equipment.
Make sure station is clean and sanitary.
Ingredients:
2 gal - Water
5 # - Turkey or Chicken
5 cups - Onion
chopped
1/4 cup - Garlic
minced
1 cup - Chicken Base
1/2 can - Diced Tomatoes
undrained (10 # can or approx 50 oz)
3 # - Cheese Tortellini
1 tbsp - Fresh Basil
1/4 tsp - Black Pepper
Pinch - Crushed Red Pepper Flakes
2 cups - Carrots
diced
2 Cups - Celery
diced

Pepperoni Tortellini Pizza Soup

Portion:

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Instructions:
Acquire all ingredients and equipment.
Make sure station is clean and sanitary.
Ingredients:
2 gal - Water
1 can (10 #) - Diced Tomatoes Tomatoes
undrained
1 cup - Beef Base
4 cups - Onion
diced
2 cups - Green/Red Peppers
diced
1-1/2 cups - sliced pepperoni
halved
1 tbsp - Dried Oregano
Pepper To Taste
3 # - Tortellini
To Serve/ Serving Procedure:
Shredded Mozzarella Cheese and Sliced Ripe Olives

Muffuletta Salad

Portion:

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Ingredients:
4 cups - Black Olives
4 cups - Green Olives
2 cups - Carrots
matchstick
4 cups - Celery
diced
4 cups - Pimento (canned)
drained
diced
4 cups - Olive Oil
1/8 cup - Kosher Salt
2 tsp - Black Pepper
1 tbsp - Garlic
granulated
Prep Time:
10 minutes
Directions:
Mince carrot and celery in blenders.
Leave olives and peppers large.
Make sure its topped off with olive oil.

Burrata Caprese Salad

Portion:

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Ingredients:
1- 4oz ball of burrata
1-2 grape yellow tomatoes for color
cut in half
3 slices of ripe tomatoes
like beefsteak
3 basil leaves
chopped
1 TBSP extra virgin olive oil
Balsamic Glaze
1 TBSP kosher salt
Pinch of black pepper
Preparation:
Acquire all needed ingredients and equipment
Make sure station is clean and sanitary
Directions:
On a bed of arugula spring mix salad, tomatoes, pinch of salt, Basil, drizzle olive oil, Salt and pepper, Balsamic glaze, then set burrata on top with leaf of basil, sprinkle burrata with pinch of salt

Beet, Burrata, Basil, and Tomato Salad

Portion:

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Directions:
To make the basil oil (requires overnight) blanch basil in a pot of boiling, heavily salted water for 20 seconds.
Immediately strain, place under very cold running water, or an ice bath, until leaves feel cold.
Gently wring out and place between paper towels, removing the water.
Place in a blender with the oil and a pinch salt.
Blend until smooth, careful to turn blender off if you feel it getting hot.
Any heat will destroy the gorgeous color.
So blend until smooth, stopping if necessary…and either place the blender in the fridge, or place the oil in a bowl, and let sit 6 hours, or over night in the fridge.
Strain.
Using a fine strainer, fit it inside a bowl and pour basil oil over, let it strain, giving the solids a mix now and then or a pressing, to help release more of the oil.
I will often place this whole contraption back in the fridge, and let it do this at its own pace.
Once the oil is extracted ( about ½ cup) pour it into a bottle with a pour spout, and keep refrigerated.
This will keep for a couple weeks in the fridge.
To make the salad- slice the burrata cheese into ½ inch thin slices, and carefully place on a platter.
Drizzle with a little basil oil.
Cut the beets into slices or wedges, place in a bowl and toss with a little olive oil, balsamic, salt and pepper.
Arrange on the platter.
Slice the tomatoes or cut into wedges, arrange on the platter with a pinch of flaked salt.
Toss the greens in a little basil oil (or sub olive oil and balsamic) and scatter overtop.
Drizzle the whole platter with basil oil right before serving or a balsamic syrup.
This is good served with crusty bread.

Pasta Salad Cavateppi Noodles Recipe

Portion:

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Instructions:
Acquire all ingredients and equipment.
Make sure station is clean and sanitary.
Ingredients:
1 pound of uncooked Cavatappi Pasta

1 cup marinated whole olives (then roughly chopped
either color)

1/4 cup diced red onion onions

1/3 cup chopped roasted red peppers

3/4 cup diced cucumber

1/2 cup diced tomatoes

1/3 cup celery
diced

1/3 cup carrot
diced

1 cup lemon herb vinaigrette (see recipe) plus 1/2 cup to mix the day you need it
Equipment:
Dry and Liquid Measuring Cups
Bowl
Spoon
Prep Time:
20 Minutes
Directions:
Mix all together with 1 cups of dressing
Let sit overnight
Right before serving, toss with 1/2 cup lemon vinaigrette and sprinkle of parmesan, parsley, and sweet drops on top
Dine IN:
Grey Scoop for individual
Catering:
4.5 # for catering in bowl or 1/2 pan deep

Chicken Salad

Portion:

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Instructions:
-Acquire all ingredients and equipment.
-Make sure station is clean and sanitary.
Ingredients:
2 lbs 8 oz bag diced cooked chicken
thawed

1/4 teaspoon black pepper

1 tablespoon garlic herb seasoning

1/2 cup diced red onion

1 1/2 cups diced red delicious apples

1/2 cup dried cranberries

1 cups grapes
halved

3/4 cup diced celery

1 1/4 cups mayo

1/2 Tablespoon celery salt
Preparation:
a blue Scoop of chicken salad on to 1 oz croissants on a leaf of lettuce and a tomato slice
Equipment:
-Large Bowl - Knife -Cutting Board -Measuring Spoons and Cups
Prep Time:
30 minutes
Directions:
Season chicken with garlic herb seasoning and pepper
cook full length oven and cool completely
Mix all ingredients together
Dine IN:
Blue Scoop

Cream of Roasted Garlic and Cauliflower

Portion:

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Instructions:
Acquire all ingredients and equipment.
Make sure station is clean and sanitary.
Ingredients:
12 oz margarine.
12 oz all purpose flour.
6 1/2 quarts vegetable broth
18 lbs frozen cauliflower florets
thawed
1 lb garlic
roasted with oil
8 tablespoons kosher salt
1/2 teaspoon white pepper
2 quarts half and half
2 cups heavy cream
optional add: cheddar
amount? 19.5 cups
how many lbs?
Equipment:
Pot
Whisk
Spatula
Scale
Measuring Spoons
Prep Time:
1 hour
Directions:
Completely melt butter.
Then whisk in flour to make a roux.
Cook for 1-2 minutes.
Add broth and stir until roux has dissolved.
Add cauliflower, roasted garlic, salt, and white pepper.
Bring to a boil and reduce to a simmer.
Cook until cauliflower has softened.
Puree until smooth.
Add half and half and cream (add cheddar at this time if using).
Stir until combined (and cheese has melted).
Adjust seasoning if necessary.

Chicken Broth Based Soup

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Ingredients:
1/4 cup Oil
3 lbs carrots
small diced
3 lbs celery
small diced
3 lbs onion
small diced
1/4 cup fresh garlic
minced
4 gallon chicken stock or broth
6 lbs 6 oz chicken thighs
cooked
1/2 cup kosher salt
1 1/2 teaspoons black pepper
1/4 cup fresh lemon juice
1 cup fresh parsley
chopped
1/4 cup fresh sage
chopped
Prep Time:
1-2 hours

Cream Based Soup

Portion:

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Ingredients:
Butter
Flour
1 gallon Chicken Broth Based Soup
Cream
Preparation:
Serve with oyster crackers in soup crock on 6 inch plate with doily or with customer choice of sandwich on small black platter.
Cream of Chicken and Rice or Chicken Lemon Rice: Add 1 blue scoop of cooked rice to crock, then add hot soup.
Directions:
Completely melt butter, then whisk in flour to make a roux.
Add chicken broth based soup.
Bring to a boil, then reduce to a simmer.
Once soup has thicken, add cream along with any other additional seasoning.

Chicken Tortilla Soup

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Ingredients:
1.5 lbs onion
1.5 lbs celery
1.5 lbs bell pepper
8 oz jalapenos
1 cups whole garlic cloves
3 gals chicken broth
1 can pizza sauce
2 bunches of cilantro
1/4 cup lime juice
1/2 cup kosher salt
1 Tablespoon cumin
2 lbs white corn tortillas
fried
Preparation:
Acquire all ingredients and equipment.
Make sure station is clean and sanitary.
Equipment:
Pot
Whisk
Measuring Cup and Spoons
Prep Time:
2 hours
Directions:
Saute onion, celery, bell pepper, and garlic cloves until translucent.
Add remaining ingredients, except tortillas and chicken, bring to a boil, reduce to a simmer, stirring constantly.
Cook for 20 minutes, then add tortillas.
Cook until tortillas are soft, then puree until smooth.
Add additional chicken stock if too thick.
Store in 6 quart containers.
Cool in ice bath or let cool in walk in uncovered.
For service, garnish with drizzle of sour cream (see recipe for sour cream in a squeeze bottle), cilantro, and fried tortilla strips.
Dine IN:
8 oz ladle

Winter Vegetable and Rice

Portion:

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Instructions:
Acquire all ingredients and equipment.
Make sure station is clean and sanitary.
Ingredients:
cups salt
1/2 cup black pepper
1/4 cup white pepper
1/4 cup cayenne pepper
1/4 cup paprika
1/4 cup ground coriander
1/4 cup ground cumin
1/4 cup ground turmeric
1/4 cup ground ginger
1/4 cup ground cinnamon
1/4 cup ground nutmeg
1/4 cup ground cloves
1/4 cup ground allspice
1/4 cup ground cardamom
1/4 cup ground fennel seeds
1/4 cup ground fenugreek
1/4 cup ground mustard seeds
1/4 cup ground star anise
1/4 cup ground caraway seeds
1/4 cup ground dill seeds
1/4 cup ground celery seeds
1/4 cup ground poppy seeds
1/4 cup ground sesame seeds
1/4 cup ground flax seeds
1/4 cup ground chia seeds
1/4 cup ground hemp seeds
1/4 cup ground pumpkin seeds
1/4 cup ground sunflower seeds
1/4 cup ground safflower seeds
1/4 cup ground canola seeds
1/4 cup ground corn seeds
1/4 cup ground soybean seeds
1/4 cup ground peanut seeds
1/4 cup ground almond seeds
1/4 cup ground walnut seeds
1/4 cup ground pecan seeds
1/4 cup ground hazelnut seeds
1/4 cup ground macadamia seeds
1/4 cup ground cashew seeds
1/4 cup ground pistachio seeds
1/4 cup ground brazil nut seeds
1/4 cup ground pine nut seeds
1/4 cup ground coconut seeds
1/4 cup ground date seeds
1/4 cup ground fig seeds
1/4 cup ground prune seeds
1/4 cup ground apricot seeds
1/4 cup ground peach seeds
1/4 cup ground plum seeds
1/4 cup ground cherry seeds
1/4 cup ground apple seeds
1/4 cup ground pear seeds
1/4 cup ground quince seeds
1/4 cup ground pomegranate seeds
1/4 cup ground kiwi seeds
1/4 cup ground mango seeds
1/4 cup ground papaya seeds
1/4 cup ground guava seeds
1/4 cup ground passion fruit seeds
1/4 cup ground lychee seeds
1/4 cup ground rambutan seeds
1/4 cup ground durian seeds
1/4 cup ground jackfruit seeds
1/4 cup ground breadfruit seeds
1/4 cup ground cacao seeds
1/4 cup ground coffee seeds
1/4 cup ground tea seeds
1/4 cup ground yerba mate seeds
1/4 cup ground guarana seeds
1/4 cup ground kola nut seeds
1/4 cup ground betel nut seeds
1/4 cup ground areca nut seeds
1/4 cup ground acorn seeds
1/4 cup ground chestnut seeds
1/4 cup ground beechnut seeds
1/4 cup ground hazel seeds
1/4 cup ground filbert seeds
1/4 cup ground cobnut seeds
1/4 cup ground almond seeds
1/4 cup ground walnut seeds
1/4 cup ground pecan seeds
1/4 cup ground hazelnut seeds
1/4 cup ground macadamia seeds
1/4 cup ground cashew seeds
1/4 cup ground pistachio seeds
1/4 cup ground brazil nut seeds
1/4 cup ground pine nut seeds
1/4 cup ground coconut seeds
1/4 cup ground date seeds
1/4 cup ground fig seeds
1/4 cup ground prune seeds
1/4 cup ground apricot seeds
1/4 cup ground peach seeds
1/4 cup ground plum seeds
1/4 cup ground cherry seeds
1/4 cup ground apple seeds
1/4 cup ground pear seeds
1/4 cup ground quince seeds
1/4 cup ground pomegranate seeds
1/4 cup ground kiwi seeds
1/4 cup ground mango seeds
1/4 cup ground papaya seeds
1/4 cup ground guava seeds
1/4 cup ground passion fruit seeds
1/4 cup ground lychee seeds
1/4 cup ground rambutan seeds
1/4 cup ground durian seeds
1/4 cup ground jackfruit seeds
1/4 cup ground breadfruit seeds
1/4 cup ground cacao seeds
1/4 cup ground coffee seeds
1/4 cup ground tea seeds
1/4 cup ground yerba mate seeds
1/4 cup ground guarana seeds
1/4 cup ground kola nut seeds
1/4 cup ground betel nut seeds
1/4 cup ground areca nut seeds
1/4 cup ground acorn seeds
1/4 cup ground chestnut seeds
1/4 cup ground beechnut seeds
1/4 cup ground hazel seeds
1/4 cup ground filbert seeds
1/4 cup ground cobnut seeds
1/4 cup ground almond seeds
1/4 cup ground walnut seeds
1/4 cup ground pecan seeds
1/4 cup ground hazelnut seeds
1/4 cup ground macadamia seeds
1/4 cup ground cashew seeds
1/4 cup ground pistachio seeds
1/4 cup ground brazil nut seeds
1/4 cup ground pine nut seeds
1/4 cup ground coconut seeds
1/4 cup ground date seeds
1/4 cup ground fig seeds
1/4 cup ground prune seeds
1/4 cup ground apricot seeds
1/4 cup ground peach seeds
1/4 cup ground plum seeds
1/4 cup ground cherry seeds
1/4 cup ground apple seeds
1/4 cup ground pear seeds
1/4 cup ground quince seeds
1/4 cup ground pomegranate seeds
1/4 cup ground kiwi seeds
1/4 cup ground mango seeds
1/4 cup ground papaya seeds
1/4 cup ground guava seeds
1/4 cup ground passion fruit seeds
1/4 cup ground lychee seeds
1/4 cup ground rambutan seeds
1/4 cup ground durian seeds
1/4 cup ground jackfruit seeds
1/4 cup ground breadfruit seeds
1/4 cup ground cacao seeds
1/4 cup ground coffee seeds
1/4 cup ground tea seeds
1/4 cup ground yerba mate seeds
1/4 cup ground guarana seeds
1/4 cup ground kola nut seeds
1/4 cup ground betel nut seeds
1/4 cup ground areca nut seeds
1/4 cup ground acorn seeds
1/4 cup ground chestnut seeds
1/4 cup ground beechnut seeds
1/4 cup ground hazel seeds
1/4 cup ground filbert seeds
1/4 cup ground cobnut seeds
1/4 cup ground almond seeds
1/4 cup ground walnut seeds
1/4 cup ground pecan seeds
1/4 cup ground hazelnut seeds
1/4 cup ground macadamia seeds
1/4 cup ground cashew seeds
1/4 cup ground pistachio seeds
1/4 cup ground brazil nut seeds
1/4 cup ground pine nut seeds
1/4 cup ground coconut seeds
1/4 cup ground date seeds
1/4 cup ground fig seeds
1/4 cup ground prune seeds
1/4 cup ground apricot seeds
1/4 cup ground peach seeds
1/4 cup ground plum seeds
1/4 cup ground cherry seeds
1/4 cup ground apple seeds
1/4 cup ground pear seeds
1/4 cup ground quince seeds
1/4 cup ground pomegranate seeds
1/4 cup ground kiwi seeds
1/4 cup ground mango seeds
1/4 cup ground papaya seeds
1/4 cup ground guava seeds
1/4 cup ground passion fruit seeds
1/4 cup ground lychee seeds
1/4 cup ground rambutan seeds
1/4 cup ground durian seeds
1/4 cup ground jackfruit seeds
1/4 cup ground breadfruit seeds
1/4 cup ground cacao seeds
1/4 cup ground coffee seeds
1/4 cup ground tea seeds
1/4 cup ground yerba mate seeds
1/4 cup ground guarana seeds
1/4 cup ground kola nut seeds
1/4 cup ground betel nut seeds
1/4 cup ground areca nut seeds
1/4 cup ground acorn seeds
1/4 cup ground chestnut seeds
1/4 cup ground beechnut seeds
1/4 cup ground hazel seeds
1/4 cup ground filbert seeds
1/4 cup ground cobnut seeds
1/4 cup ground almond seeds
1/4 cup ground walnut seeds
1/4 cup ground pecan seeds
1/4 cup ground hazelnut seeds
1/4 cup ground macadamia seeds
1/4 cup ground cashew seeds
1/4 cup ground pistachio seeds
1/4 cup ground brazil nut seeds
1/4 cup ground pine nut seeds
1/4 cup ground coconut seeds
1/4 cup ground date seeds
1/4 cup ground fig seeds
1/4 cup ground prune seeds
1/4 cup ground apricot seeds
1/4 cup ground peach seeds
1/4 cup ground plum seeds
1/4 cup ground cherry seeds
1/4 cup ground apple seeds
1/4 cup ground pear seeds
1/4 cup ground quince seeds
1/4 cup ground pomegranate seeds
1/4 cup ground kiwi seeds
1/4 cup ground mango seeds
1/4 cup ground papaya seeds
1/4 cup ground guava seeds
1/4 cup ground passion fruit seeds
1/4 cup ground lychee seeds
1/4 cup ground rambutan seeds
1/4 cup ground durian seeds
1/4 cup ground jackfruit seeds
1/4 cup ground breadfruit seeds
1/4 cup ground cacao seeds
1/4 cup ground coffee seeds
1/4 cup ground tea seeds
1/4 cup ground yerba mate seeds
1/4 cup ground guarana seeds
1/4 cup ground kola nut seeds
1/4 cup ground betel nut seeds
1/4 cup ground areca nut seeds
1/4 cup ground acorn seeds
1/4 cup ground chestnut seeds
1/4 cup ground beechnut seeds
1/4 cup ground hazel seeds
1/4 cup ground filbert seeds
1/4 cup ground cobnut seeds
1/4 cup ground almond seeds
1/4 cup ground walnut seeds
1/4 cup ground pecan seeds
1/4 cup ground hazelnut seeds
1/4 cup ground macadamia seeds
1/4 cup ground cashew seeds
1/4 cup ground pistachio seeds
1/4 cup ground brazil nut seeds
1/4 cup ground pine nut seeds
1/4 cup ground coconut seeds
1/4 cup ground date seeds
1/4 cup ground fig seeds
1/4 cup ground prune seeds
1/4 cup ground apricot seeds
1/4 cup ground peach seeds
1/4 cup ground plum seeds
1/4 cup ground cherry seeds
1/4 cup ground apple seeds
1/4 cup ground pear seeds
1/4 cup ground quince seeds
1/4 cup ground pomegranate seeds
1/4 cup ground kiwi seeds
1/4 cup ground mango seeds
1/4 cup ground papaya seeds
1/4 cup ground guava seeds
1/4 cup ground passion fruit seeds
1/4 cup ground lychee seeds
1/4 cup ground rambutan seeds
1/4 cup ground durian seeds
1/4 cup ground jackfruit seeds
1/4 cup ground breadfruit seeds
1/4 cup ground cacao seeds
1/4 cup ground coffee seeds
1/4 cup ground tea seeds
1/4 cup ground yerba mate seeds
1/4 cup ground guarana seeds
1/4 cup ground kola nut seeds
1/4 cup ground betel nut seeds
1/4 cup ground areca nut seeds
1/4 cup ground acorn seeds
1/4 cup ground chestnut seeds
1/4 cup ground beechnut seeds
1/4 cup ground hazel seeds
1/4 cup ground filbert seeds
1/4 cup ground cobnut seeds
1/4 cup ground almond seeds
1/4 cup ground walnut seeds
1/4 cup ground pecan seeds
1/4 cup ground hazelnut seeds
1/4 cup ground macadamia seeds
1/4 cup ground cashew seeds
1/4 cup ground pistachio seeds
1/4 cup ground brazil nut seeds
1/4 cup ground pine nut seeds
1/4 cup ground coconut seeds
1/4 cup ground date seeds
1/4 cup ground fig seeds
1/4 cup ground prune seeds
1/4 cup ground apricot seeds
1/4 cup ground peach seeds
1/4 cup ground plum seeds
1/4 cup ground cherry seeds
1/4 cup ground apple seeds
1/4 cup ground pear seeds
1/4 cup ground quince seeds
1/4 cup ground pomegranate seeds
1/4 cup ground kiwi seeds
1/4 cup ground mango seeds
1/4 cup ground papaya seeds
1/4 cup ground guava seeds
1/4 cup ground passion fruit seeds
1/4 cup ground lychee seeds
1/4 cup ground rambutan seeds
1/4 cup ground durian seeds
1/4 cup ground jackfruit seeds
1/4 cup ground breadfruit seeds
1/4 cup ground cacao seeds
1/4 cup ground coffee seeds
1/4 cup ground tea seeds
1/4 cup ground yerba mate seeds
1/4 cup ground guarana seeds
1/4 cup ground kola nut seeds
1/4 cup ground betel nut seeds
1/4 cup ground areca nut seeds
1/4 cup ground acorn seeds
1/4 cup ground chestnut seeds
1/4 cup ground beechnut seeds
1/4 cup ground hazel seeds
1/4 cup ground filbert seeds
1/4 cup ground cobnut seeds
1/4 cup ground almond seeds
1/4 cup ground walnut seeds
1/4 cup ground pecan seeds
1/4 cup ground hazelnut seeds
1/4 cup ground macadamia seeds
1/4 cup ground cashew seeds
1/4 cup ground pistachio seeds
1/4 cup ground brazil nut seeds
1/4 cup ground pine nut seeds
1/4 cup ground coconut seeds
1/4 cup ground date seeds
1/4 cup ground fig seeds
1/4 cup ground prune seeds
1/4 cup ground apricot seeds
1/4 cup ground peach seeds
1/4 cup ground plum seeds
1/4 cup ground cherry seeds
1/4 cup ground apple seeds
1/4 cup ground pear seeds
1/4 cup ground quince seeds
1/4 cup ground pomegranate seeds
1/4 cup ground kiwi seeds
1/4 cup ground mango seeds
1/4 cup ground papaya seeds
1/4 cup ground guava seeds
1/4 cup ground passion fruit seeds
1/4 cup ground lychee seeds
1/4 cup ground rambutan seeds
1/4 cup ground durian seeds
1/4 cup ground jackfruit seeds
1/4 cup ground breadfruit seeds
1/4 cup ground cacao seeds
1/4 cup ground coffee seeds
1/4 cup ground tea seeds
1/4 cup ground yerba mate seeds
1/4 cup ground guarana seeds
1/4 cup ground kola nut seeds
1/4 cup ground betel nut seeds
1/4 cup ground areca nut seeds
1/4 cup ground acorn seeds
1/4 cup ground chestnut seeds
1/4 cup ground beechnut seeds
1/4 cup ground hazel seeds
1/4 cup ground filbert seeds
1/4 cup ground cobnut seeds
1/4 cup ground almond seeds
1/4 cup ground walnut seeds
1/4 cup ground pecan seeds
1/4 cup ground hazelnut seeds
1/4 cup ground macadamia seeds
1/4 cup ground cashew seeds
1/4 cup ground pistachio seeds
1/4 cup ground brazil nut seeds
1/4 cup ground pine nut seeds
1/4 cup ground coconut seeds
1/4 cup ground date seeds
1/4 cup ground fig seeds
1/4 cup ground prune seeds
1/4 cup ground apricot seeds
1/4 cup ground peach seeds
1/4 cup ground plum seeds
1/4 cup ground cherry seeds
1/4 cup ground apple seeds
1/4 cup ground pear seeds
1/4 cup ground quince seeds
1/4 cup ground pomegranate seeds
1/4 cup ground kiwi seeds
1/4 cup ground mango seeds
1/4 cup ground papaya seeds
1/4 cup ground guava seeds
1/4 cup ground passion fruit seeds
1/4 cup ground lychee seeds
1/4 cup ground rambutan seeds
1/4 cup ground durian seeds
1/4 cup ground jackfruit seeds
1/4 cup ground breadfruit seeds
1/4 cup ground cacao seeds
1/4 cup ground coffee seeds
1/4 cup ground tea seeds
1/4 cup ground yerba mate seeds
1/4 cup ground guarana seeds
1/4 cup ground kola nut seeds
1/4 cup ground betel nut seeds
1/4 cup ground areca nut seeds
1/4 cup ground acorn seeds
1/4 cup ground chestnut seeds
1/4 cup ground beechnut seeds
1/4 cup ground hazel seeds
1/4 cup ground filbert seeds
1/4 cup ground cobnut seeds
1/4 cup ground almond seeds
1/4 cup ground walnut seeds
1/4 cup ground pecan seeds
1/4 cup ground hazelnut seeds
1/4 cup ground macadamia seeds
1/4 cup ground cashew seeds
1/4 cup ground pistachio seeds
1/4 cup ground brazil nut seeds
1/4 cup ground pine nut seeds
1/4 cup ground coconut seeds
1/4 cup ground date seeds
1/4 cup ground fig seeds
1/4 cup ground prune seeds
1/4 cup ground apricot seeds
1/4 cup ground peach seeds
1/4 cup ground plum seeds
1/4 cup ground cherry seeds
1/4 cup ground apple seeds
1/4 cup ground pear seeds
1/4 cup ground quince seeds
1/4 cup ground pomegranate seeds
1/4 cup ground kiwi seeds
1/4 cup ground mango seeds
1/4 cup ground papaya seeds
1/4 cup ground guava seeds
1/4 cup ground passion fruit seeds
1/4 cup ground lychee seeds
1/4 cup ground rambutan seeds
1/4 cup ground durian seeds
1/4 cup ground jackfruit seeds
1/4 cup ground breadfruit seeds
1/4 cup ground cacao seeds
1/4 cup ground coffee seeds
1/4 cup ground tea seeds
1/4 cup ground yerba mate seeds
1/4 cup ground guarana seeds
1/4 cup ground kola nut seeds
1/4 cup ground betel nut seeds
1/4 cup ground areca nut seeds
1/4 cup ground acorn seeds
1/4 cup ground chestnut seeds
1/4 cup ground beechnut seeds
1/4 cup ground hazel seeds
1/4 cup ground filbert seeds
1/4 cup ground cobnut seeds
1/4 cup ground almond seeds
1/4 cup ground walnut seeds
1/4 cup ground pecan seeds
1/4 cup ground hazelnut seeds
1/4 cup ground macadamia seeds
1/4 cup ground cashew seeds
1/4 cup ground pistachio seeds
1/4 cup ground brazil nut seeds
1/4 cup ground pine nut seeds
1/4 cup ground coconut seeds
1/4 cup ground date seeds
1/4 cup ground fig seeds
1/4 cup ground prune seeds
1/4 cup ground apricot seeds
1/4 cup ground peach seeds
1/4 cup ground plum seeds
1/4 cup ground cherry seeds
1/4 cup ground apple seeds
1/4 cup ground pear seeds
1/4 cup ground quince seeds
1/4 cup ground pomegranate seeds
1/4 cup ground kiwi seeds
1/4 cup ground mango seeds
1/4 cup ground papaya seeds
1/4 cup ground guava seeds
1/4 cup ground passion fruit seeds
1/4 cup ground lychee seeds
1/4 cup ground rambutan seeds
1/4 cup ground durian seeds
1/4 cup ground jackfruit seeds
1/4 cup ground breadfruit seeds
1/4 cup ground cacao seeds
1/4 cup ground coffee seeds
1/4 cup ground tea seeds
1/4 cup ground yerba mate seeds
1/4 cup ground guarana seeds
1/4 cup ground kola nut seeds
1/4 cup ground betel nut seeds
1/4 cup ground areca nut seeds
1/4 cup ground acorn seeds
1/4 cup ground chestnut seeds
1/4 cup ground beechnut seeds
1/4 cup ground hazel seeds
1/4 cup ground filbert seeds
1/4 cup ground cobnut seeds
1/4 cup ground almond seeds
1/4 cup ground walnut seeds
1/4 cup ground pecan seeds
1/4 cup ground hazelnut seeds
1/4 cup ground macadamia seeds
1/4 cup ground cashew seeds
1/4 cup ground pistachio seeds
1/4 cup ground brazil nut seeds
1/4 cup ground pine nut seeds
1/4 cup ground coconut seeds
1/4 cup ground date seeds
1/4 cup ground fig seeds
1/4 cup ground prune seeds
1/4 cup ground apricot seeds
1/4 cup ground peach seeds
1/4 cup ground plum seeds
1/4 cup ground cherry seeds
1/4 cup ground apple seeds
1/4 cup ground pear seeds
1/4 cup ground quince seeds
1/4 cup ground pomegranate seeds
1/4 cup ground kiwi seeds
1/4 cup ground mango seeds
1/4 cup ground papaya seeds
1/4 cup ground guava seeds
1/4 cup ground passion fruit seeds
1/4 cup ground lychee seeds
1/4 cup ground rambutan seeds
1/4 cup ground durian seeds
1/4 cup ground jackfruit seeds
1/4 cup ground breadfruit seeds
1/4 cup ground cacao seeds
1/4 cup ground coffee seeds
1/4 cup ground tea seeds
1/4 cup ground yerba mate seeds
1/4 cup ground guarana seeds
1/4 cup ground kola nut seeds
1/4 cup ground betel nut seeds
1/4 cup ground areca nut seeds
1/4 cup ground acorn seeds
1/4 cup ground chestnut seeds
1/4 cup ground beechnut seeds
1/4 cup ground hazel seeds
1/4 cup ground filbert seeds
1/4 cup ground cobnut seeds
1/4 cup ground almond seeds
1/4 cup ground walnut seeds
1/4 cup ground pecan seeds
1/4 cup ground hazelnut seeds
1/4 cup ground macadamia seeds
1/4 cup ground cashew seeds
1/4 cup ground pistachio seeds
1/4 cup ground brazil nut seeds
1/4 cup ground pine nut seeds
1/4 cup ground coconut seeds
1/4 cup ground date seeds
1/4 cup ground fig seeds
1/4 cup ground prune seeds
1/4 cup ground apricot seeds
1/4 cup ground peach seeds
1/4 cup ground plum seeds
1/4 cup ground cherry seeds
1/4 cup ground apple seeds
1/4 cup ground pear seeds
1/4 cup ground quince seeds
1/4 cup ground pomegranate seeds
1/4 cup ground kiwi seeds
1/4 cup ground mango seeds
1/4 cup ground papaya seeds
1/4 cup ground guava seeds
1/4 cup ground passion fruit seeds
1/4 cup ground lychee seeds
1/4 cup ground rambutan seeds
1/4 cup ground durian seeds
1/4 cup ground jackfruit seeds
1/4 cup ground breadfruit seeds
1/4 cup ground cacao seeds
1/4 cup ground coffee seeds
1/4 cup ground tea seeds
1/4 cup ground yerba mate seeds
1/4 cup ground guarana seeds
1/4 cup ground kola nut seeds
1/4 cup ground betel nut seeds
1/4 cup ground areca nut seeds
1/4 cup ground acorn seeds
1/4 cup ground chestnut seeds
1/4 cup ground beechnut seeds
1/4 cup ground hazel seeds
1/4 cup ground filbert seeds
1/4 cup ground cobnut seeds
1/4 cup ground almond seeds
1/4 cup ground walnut seeds
1/4 cup ground pecan seeds
1/4 cup ground hazelnut seeds
1/4 cup ground macadamia seeds
1/4 cup ground cashew seeds
1/4 cup ground pistachio seeds
1/4 cup ground brazil nut seeds
1/4 cup ground pine nut seeds
1/4 cup ground coconut seeds
1/4 cup ground date seeds
1/4 cup ground fig seeds
1/4 cup ground prune seeds
1/4 cup ground apricot seeds
1/4 cup ground peach seeds
1/4 cup ground plum seeds
1/4 cup ground cherry seeds
1/4 cup ground apple seeds
1/4 cup ground pear seeds
1/4 cup ground quince seeds
1/4 cup ground pomegranate seeds
1/4 cup ground kiwi seeds
1/4 cup ground mango seeds
1/4 cup ground papaya seeds
1/4 cup ground guava seeds
1/4 cup ground passion fruit seeds
1/4 cup ground lychee seeds
1/4 cup ground rambutan seeds
1/4 cup ground durian seeds
1/4 cup ground jackfruit seeds
1/4 cup ground breadfruit seeds
1/4 cup ground cacao seeds
1/4 cup ground coffee seeds
1/4 cup ground tea seeds
1/4 cup ground yerba mate seeds
1/4 cup ground guarana seeds
1/4 cup ground kola nut seeds
1/4 cup ground betel nut seeds
1/4 cup ground areca nut seeds
1/4 cup ground acorn seeds
1/4 cup ground chestnut seeds
1/4 cup ground beechnut seeds
1/4 cup ground hazel seeds
1/4 cup ground filbert seeds
1/4 cup ground cobnut seeds
1/4 cup ground almond seeds
1/4 cup ground walnut seeds
1/4 cup ground pecan seeds
1/4 cup ground hazelnut seeds
1/4 cup ground macadamia seeds
1/4 cup ground cashew seeds
1/4 cup ground pistachio seeds
1/4 cup ground brazil nut seeds
1/4 cup ground pine nut seeds
1/4 cup ground coconut seeds
1/4 cup ground date seeds
1/4 cup ground fig seeds
1/4 cup ground prune seeds
1/4 cup ground apricot seeds
1/4 cup ground peach seeds
1/4 cup ground plum seeds
1/4 cup ground cherry seeds
1/4 cup ground apple seeds
1/4 cup ground pear seeds
1/4 cup ground quince seeds
1/4 cup ground pomegranate seeds
1/4 cup ground kiwi seeds
1/4 cup ground mango seeds
1/4 cup ground papaya seeds
1/4 cup ground guava seeds
1/4 cup ground passion fruit seeds
1/4 cup ground lychee seeds
1/4 cup ground rambutan seeds
1/4 cup ground durian seeds
1/4 cup ground jackfruit seeds
1/4 cup ground breadfruit seeds
1/4 cup ground cacao seeds
1/4 cup ground coffee seeds
1/4 cup ground tea seeds
1/4 cup ground yerba mate seeds
1/4 cup ground guarana seeds
1/4 cup ground kola nut seeds
1/4 cup ground betel nut seeds
1/4 cup ground areca nut seeds
1/4 cup ground acorn seeds
1/4 cup ground chestnut seeds
1/4 cup ground beechnut seeds
1/4 cup ground hazel seeds
1/4 cup ground filbert seeds
1/4 cup ground cobnut seeds
1/4 cup ground almond seeds
1/4 cup ground walnut seeds
1/4 cup ground pecan seeds
1/4 cup ground hazelnut seeds
1/4 cup ground macadamia seeds
1/4 cup ground cashew seeds
1/4 cup ground pistachio seeds
1/4 cup ground brazil nut seeds
1/4 cup ground pine nut seeds
1/4 cup ground coconut seeds
1/4 cup ground date seeds
1/4 cup ground fig seeds
1/4 cup ground prune seeds
1/4 cup ground apricot seeds
1/4 cup ground peach seeds
1/4 cup ground plum seeds
1/4 cup ground cherry seeds
1/4 cup ground apple seeds
1/4 cup ground pear seeds
1/4 cup ground quince seeds
1/4 cup ground pomegranate seeds
1/4 cup ground kiwi seeds
1/4 cup ground mango seeds
1/4 cup ground papaya seeds
1/4 cup ground guava seeds
1/4 cup ground passion fruit seeds
1/4 cup ground lychee seeds
1/4 cup ground rambutan seeds
1/4 cup ground durian seeds
1/4 cup ground jackfruit seeds
1/4 cup ground breadfruit seeds
1/4 cup ground cacao seeds
1/4 cup ground coffee seeds
1/4 cup ground tea seeds
1/4 cup ground yerba mate seeds
1/4 cup ground guarana seeds
1/4 cup ground kola nut seeds
1/4 cup ground betel nut seeds
1/4 cup ground areca nut seeds
1/4 cup ground acorn seeds
1/4 cup ground chestnut seeds
1/4 cup ground beechnut seeds
1/4 cup ground hazel seeds
1/4 cup ground filbert seeds
1/4 cup ground cobnut seeds
1/4 cup ground almond seeds
1/4 cup ground walnut seeds
1/4 cup ground pecan seeds
1/4 cup ground hazelnut seeds
1/4 cup ground macadamia seeds
1/4 cup ground cashew seeds
1/4 cup ground pistachio seeds
1/4 cup ground brazil nut seeds
1/4 cup ground pine nut seeds
1/4 cup ground coconut seeds
1/4 cup ground date seeds
1/4 cup ground fig seeds
1/4 cup ground prune seeds
1/4 cup ground apricot seeds
1/4 cup ground peach seeds
1/4 cup ground plum seeds
1/4 cup ground cherry seeds
1/4 cup ground apple seeds
1/4 cup ground pear seeds
1/4 cup ground quince seeds
1/4 cup ground pomegranate seeds
1/4 cup ground kiwi seeds
1/4 cup ground mango seeds
1/4 cup ground papaya seeds
1/4 cup ground guava seeds
1/4 cup ground passion fruit seeds
1/4 cup ground lychee seeds
1/4 cup ground rambutan seeds
1/4 cup ground durian seeds
1/4 cup ground jackfruit seeds
1/4 cup ground breadfruit seeds
1/4 cup ground cacao seeds
1/4 cup ground coffee seeds
1/4 cup ground tea seeds
1/4 cup ground yerba mate seeds
1/4 cup ground guarana seeds
1/4 cup ground kola nut seeds
1/4 cup ground betel nut seeds
1/4 cup ground areca nut seeds
1/4 cup ground acorn seeds
1/4 cup ground chestnut seeds
1/4 cup ground beechnut seeds
1/4 cup ground hazel seeds
1/4 cup ground filbert seeds
1/4 cup ground cobnut seeds
1/4 cup ground almond seeds
1/4 cup ground walnut seeds
1/4 cup ground pecan seeds
1/4 cup ground hazelnut seeds
1/4 cup ground macadamia seeds
1/4 cup ground cashew seeds
1/4 cup ground pistachio seeds
1/4 cup ground brazil nut seeds
1/4 cup ground pine nut seeds
1/4 cup ground coconut seeds
1/4 cup ground date seeds
1/4 cup ground fig seeds
1/4 cup ground prune seeds
1/4 cup ground apricot seeds
1/4 cup ground peach seeds
1/4 cup ground plum seeds
1/4 cup ground cherry seeds
1/4 cup ground apple seeds
1/4 cup ground pear seeds
1/4 cup ground quince seeds
1/4 cup ground pomegranate seeds
1/4 cup ground kiwi seeds
1/4 cup ground mango seeds
1/4 cup ground papaya seeds
1/4 cup ground guava seeds
1/4 cup ground passion fruit seeds
1/4 cup ground lychee seeds
1/4 cup ground rambutan seeds
1/4 cup ground durian seeds
1/4 cup ground jackfruit seeds
1/4 cup ground breadfruit seeds
1/4 cup ground cacao seeds
1/4 cup ground coffee seeds
1/4 cup ground tea seeds
1/4 cup ground yerba mate seeds
1/4 cup ground guarana seeds
1/4 cup ground kola nut seeds
1/4 cup ground betel nut seeds
1/4 cup ground areca nut seeds
1/4 cup ground acorn seeds
1/4 cup ground chestnut seeds
1/4 cup ground beechnut seeds
1/4 cup ground hazel seeds
1/4 cup ground filbert seeds
1/4 cup ground cobnut seeds
1/4 cup ground almond seeds
1/4 cup ground walnut seeds
1/4 cup ground pecan seeds
1/4 cup ground hazelnut seeds
1/4 cup ground macadamia seeds
1/4 cup ground cashew seeds
1/4 cup ground pistachio seeds
1/4 cup ground brazil nut seeds
1/4 cup ground pine nut seeds
1/4 cup ground coconut seeds
1/4 cup ground date seeds
1/4 cup ground fig seeds
1/4 cup ground prune seeds
1/4 cup ground apricot seeds
1/4 cup ground peach seeds
1/4 cup ground plum seeds
1/4 cup ground cherry seeds
1/4 cup ground apple seeds
1/4 cup ground pear seeds
1/4 cup ground quince seeds
1/4 cup ground pomegranate seeds
1/4 cup ground kiwi seeds
1/4 cup ground mango seeds
1/4 cup ground papaya seeds
1/4 cup ground guava seeds
1/4 cup ground passion fruit seeds
1/4 cup ground lychee seeds
1/4 cup ground rambutan seeds
1/4 cup ground durian seeds
1/4 cup ground jackfruit seeds
1/4 cup ground breadfruit seeds
1/4 cup ground cacao seeds
1/4 cup ground coffee seeds
1/4 cup ground tea seeds
1/4 cup ground yerba mate seeds
1/4 cup ground guarana seeds
1/4 cup ground kola nut seeds
1/4 cup ground betel nut seeds
1/4 cup ground areca nut seeds
1/4 cup ground acorn seeds
1/4 cup ground chestnut seeds
1/4 cup ground beechnut seeds
1/4 cup ground hazel seeds
1/4 cup ground filbert seeds
1/4 cup ground cobnut seeds
1/4 cup ground almond seeds
1/4 cup ground walnut seeds
1/4 cup ground pecan seeds
1/4 cup ground hazelnut seeds
1/4 cup ground macadamia seeds
1/4 cup ground cashew seeds
1/4 cup ground pistachio seeds
1/4 cup ground brazil nut seeds
1/4 cup ground pine nut seeds
1/4 cup ground coconut seeds
1/4 cup ground date seeds
1/4 cup ground fig seeds
1/4 cup ground
Equipment:
Pot
Whisk
Measuring Cup and Spoons
Prep Time:
15 minutes
Dine IN:
8oz Cup

House Salad

Portion:

Print

Ingredients:
3 blue ladle scoops romaine
Washed and Chopped (4 oz)
1 Blue Scoop Roasted Red Pepper
5 Cucumber Sticks
diced
1 Grey Scoop diced tomatoes
Equipment:
Tongs
To Serve/ Serving Procedure:
Serve with choice of:
2-2 oz Ranch or
Lemon Vinaigrette

Irish Stout Beef Stew

Portion:

Print

Ingredients:
1 cooked beef brisket
diced (see "beef brisket" recipe)
2 lbs margarine
2 lbs all purpose flour
2 lbs celery
medium diced
2 lbs carrot
medium diced
2 lbs onions
medium diced
1 cup minced fresh garlic
2 cans belhave stout
3 gals water
12 oz beef base
10 lbs diced potatoes
2 tablespoon thyme
dried
1 teaspoon black pepper
1/4 cup and 2 tablespoon kosher salt
Equipment:
Pot
Rubber Spatula
Prep Time:
3 hours
Directions:
Sweat celery, carrot, and onion in margarine for 5-7 minutes.
Add garlic and cook for an additional 2-3 minutes, then add flour and cook for 2-3 more minutes.
Add the beer, bring to a boil, then add the remaining ingredients.
Bring to a boil and reduce to a simmer.
Cook until vegetables are tender.
Dine IN:
8 oz

Italian Salad

Portion:

Print

Ingredients:
3 blue ladles loosely packed Washed and Chopped romaine (4 oz)
1 Blue Scoop Roasted Red Pepper
5 Cucumber sticks
diced
1 Grey Scoop diced tomatoes
10 slices sopressata
diced (1 oz)
2 level red ladles green olives (about 10)
10-12 Banana Peppers
To Serve/ Serving Procedure:
2 oz parmesan in 2 oz cup, 2-2 oz cups, Lemon Vinaigrette

Apple and Pecan Salad

Portion:

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Ingredients:
3 blue ladle scoops romaine
washed and chopped (4 oz)
1 blue scoop dried cranberries
10 pieces orange segments
8 pieces sliced apples
2 oz cup parmesan
1 oz balsamic glaze
1 black scoop pecans
Equipment:
Tongs
Directions:
Serve with:

Beer Cheese Soup

Portion:

Print

Ingredients:
1 ½ lbs onion
rough diced
1 ½ lbs celery
rough diced
3 oz oil
1/2 cup fresh garlic
minced
3- 16 oz cans pilsner beer (used half pony)
2 gallon vegetable stock
10 lbs shredded velveeta
½ cup kosher salt (adjust if necessary)
1 tsp black pepper
1 quart half and half
Preparation:
Acquire all ingredients and equipment.
Make sure station is clean and sanitary.
Equipment:
Pot
Whisk
spatula
Measuring Cup and Spoons
6 qt containers
scale
Prep Time:
1-2 hours
Directions:
Saute onion and celery, cook until translucent.
Add garlic, cook for about 5 minutes.
Add beer, bring to a boil.
Then add stock, salt, and pepper.
Bring to a boil, then reduce to a simmer for 20 minutes, stirring constantly.
Add Velveeta and half and hald, adjust seasonings.
Cook until Velveeta has completely melted.
Store in 6 quart containers.
Cool in ice bath or let cool in walk in uncovered.
To Serve/ Serving Procedure:
For service, serve with 2 pretzel bites, spray with water, season with salt.
cook ¼ length
Dine IN:
12 oz ladle

Beet Salad

Portion:

Print

Ingredients:
3 blue ladle scoops romaine
Washed and Chopped (4 oz)
1 blue scoop dried cranberries
10 pieces orange segments
12-15 full pieces of Pickled Beets sticks
To Serve/ Serving Procedure:
1 red scoop feta
1 black scoop pecan
1 oz balsamic glaze

Chicken Lemon Rice Soup

Portion:

Print

Instructions:
Acquire all ingredients and equipment/n Make sure station is clean and sanitary
Ingredients:
1 ½ lbs margarine
1 ½ lbs flour
3 gallons chicken broth based soup
1 quart lemon juice
2 quarts half and half
Equipment:
Pot
Whisk
spatula
Measuring Cup and Spoons
6 qt containers
scale
Prep Time:
1-2 hours
Total Portions / Yeilds :

4 gallons
Directions:
Melt margarine completely, then add flour
Cook for roughly 5 minutes
Add soup, bring to a boil, reduce to a simmer
Add lemon juice and half and half
Adjust seasonings
Store in 6 quart containers
Cool in ice bath or let cool in walk in cooler uncovered
To Serve/ Serving Procedure:

serve with 1 blue scoop cooked white rice and garnish with parsley
Dine IN:
8 oz ladle

Corn Chowder

Portion:

Print

Instructions:
Acquire all ingredients and equipment/n Make sure station is clean and sanitary
Ingredients:
2 lbs onions
diced
2 lbs celery
diced
2 lbs red pepper
diced
1/2 cup fresh garlic
minced
1 ½ lbs margarine
1 ½ lbs flour
3 gallons chicken stock/broth
10 lbs russet potatoes
diced
4 bags frozen corn
1 teaspoon black pepper
½ teaspoon cayenne pepper
¾ cup kosher salt
1 quart heavy cream
Optional add: 5 lbs andouille sausage
half moon
Equipment:
Pot
Whisk
spatula
Measuring Cup and Spoons
6 qt containers
Scale
Prep Time:
1-2 hours
Directions:
Sauté onion, celery, and red pepper in margarine until translucent
Add garlic, cook for about 5 minutes
Add flour and cook for an additional 5 minutes
Add remaining ingredients except cream
Bring to a boil, then reduce to a simmer for 20 minutes, stirring constantly
Add cream and adjust seasonings
Store in 6 quart containers
Cool in ice bath or let cool in walk in uncovered
To Serve/ Serving Procedure:
optional add :1 blue Scoop homemade chorizo (see recipe) if made without andouille sausage
For service, garnish with parsley
Dine IN:
8 oz ladle

Cream of Tomato and Basil

Portion:

Print

Instructions:
Acquire all ingredients and equipment.
Make sure station is clean and sanitary.
Ingredients:
4 cups whole garlic cloves
4 oz oil
1 gal veg stock
3 cans pasta sauce
1 can pizza sauce
1 quart water
1 ½ lbs fresh basil leaves
3 quarts half and half
1 teaspoon black pepper
½ cup dried oregano
½ cup kosher salt (adjust if needed)
Equipment:
Pot
Whisk
spatula
Measuring Cup and Spoons
6 qt containers
Prep Time:
1-2 hours
Directions:
Sauté garlic cloves in oil until soft and slightly toasted.
Add vegetable stock, pasta sauces, pizza sauce, and water.
Slowly, bring to a boil, then reduce to a simmer.
Simmer for 20 minutes until slightly reduced.
Add basil leaves and cook for an additional 10 minutes.
Puree until smooth.
Add cream, pepper, oregano, and salt.
Store in 6 quart containers.
Cool in ice bath or let cool in walk in uncovered.
To Serve/ Serving Procedure:
For service, garnish with parsley
Dine IN:
8 oz ladle

Croutons/Breadcrumbs

Portion:

Print

Instructions:
Acquire all ingredients and equipment/n Make sure station is clean and sanitary
Ingredients:
3 ¼ cups garlic butter
1 lb bread
diced
Preparation:
Acquire all ingredients and equipment.
Make sure station is clean and sanitary.
Equipment:
Knife
Cutting Board
Measuring cups
Prep Time:
20 minutes
Directions:
Melt garlic butter, half length in oven in aluminum pan
Mix with diced bread
Spread on half sheet pan lined with parchment paper
Cook for 7:30
Stir with spatula and cook an additional 3
4 minutes until bread is no longer soft in the middle
Cool

For breadcrumbs, pulse croutons in food processor until all pieces are a fine crumb

Store in quart container, Label

French Onion Soup

Portion:

Print

Instructions:
Acquire all ingredients and equipment.
Make sure station is clean and sanitary.
Ingredients:
15 lbs onions
1 oz oil
1 cup fresh garlic
minced
1 bottle pinot noir
4 gallons beef broth (4 gal hot water
1 1/2 tubs beef base)
½ cup dried parsley
¼ cup dried thyme
2 Tablespoons black pepper
Equipment:
Pot
Whisk
spatula
Measuring Cup and Spoons
6 qt containers
Prep Time:
2 hours
Directions:
Sweat onions in margarine on low heat
Add garlic and slowly, cook onions for 1-2 hours
Deglaze with wine, cook for about 2-3 minutes until the wine starts to boil
Add remaining ingredients, bring to a boil, reduce to a simmer
Cook for about 20 minutes
Store in 6 quart containers
Cool in ice bath or let cool in walk in cooler uncovered
For service, make one cheesy crostini, cook ½ length on screen, and garnish with parsley
Dine IN:
8oz ladle

Gumbo with Chicken and Andouille Sausage

Portion:

Print

Ingredients:
2 lbs margarine
2 lbs flour
2 lbs onions
diced
2 lbs celery
diced
2 lbs red pepper
diced
1 cup fresh garlic
minced
3 gallons chicken stock/broth
1 gallon beef broth
Gumbo File
6 lbs andouille sausage
3 ½ lbs diced chicken
cooked
1 cup fresh parsley
1 teaspoon black pepper
¾ cup kosher salt
Preparation:
Acquire all ingredients and equipment.
Make sure station is clean and sanitary.
Equipment:
Pot
Whisk
spatula
Measuring Cup and Spoons
6 qt containers
Prep Time:
1-2 hours
Directions:
Completely melt margarine, then add flour.
Stirring constantly, cook roux until it is a chocolate brown.
Add onion, celery, and red pepper, cook until translucent.
Add garlic, cook for about 5 minutes.
Add stocks and gumbo file, bring to a boil, then reduce to a simmer for 20 minutes, stirring constantly.
Add remaining ingredients, adjust seasonings.
To Serve/ Serving Procedure:
For service, add 1 blue scoop rice and garnish with parsley
Dine IN:
8 oz ladle

Sausage, Spinach, and Potato Soup

Portion:

Print

Instructions:
Acquire all ingredients and equipment.
Make sure station is clean and sanitary.
Ingredients:
5 lbs Italian Sausage
3 oz olive oil
5 lbs onions
5 lbs celery
¾ cup fresh garlic
minced
4 gallons chicken broth
10 lbs Russet Potatoes
Diced
2 Tablespoons dried parsley
2 tablespoons dried thyme
1 teaspoon black pepper
¼ cup Kosher Salt (adjust if necessary)
Equipment:
Pot
Whisk
spatula
Measuring Cup and Spoons
6 qt containers
Prep Time:
1-2 hours
Directions:
Brown Italian sausage, break up using a whisk.
Once sausage is fully cooked, drain and set aside.
Saute onion, celery, and garlic in oil, until translucent.
Add remaining ingredients and cook until potatoes are tender.
Add sausage back to soup.
Adjust seasonings if necessary.
Cool and 6 qt containers.
Hold for service.
To Serve/ Serving Procedure:
For service, 1 black scoop spinach and garnish with parsley
Dine IN:
8 oz ladle

Loaded Baked Potato Soup

Portion:

Print

Instructions:
Acquire all ingredients and equipment.
Make sure station is clean and sanitary.
Ingredients:
2 lbs celery
rough chopped
2 lbs onions
rough chopped
3 oz oil
1 cup whole garlic cloves
20 lbs potatoes
peeled and diced
3 gallons vegetable stock
5 lbs velveeta cheese
2 Quarts half and half
1/2 cup kosher salt
Equipment:
Peeler
Cutting Board
Knife
Pot
Rubber Spatula
Emersion Blender
6 Quart Containers
Prep Time:
1-2 hours
Directions:
Saute celery, onions, and garlic until translucent.
Add potatoes and stock and bring to a boil.
Reduce to a simmer and cook until potatoes are tender.
Puree soup, then add velveeta cheese, cream, and salt.
Cook until cheese is melted.
Store in 6 quart containers.
Cool in ice bath or let cool in walk in cooler uncovered
To Serve/ Serving Procedure:
For service, garnish with drizzle of sour cream (see recipe for squeeze bottle) Sliced Green Onions, Shredded Cheese, and Bacon
Dine IN:
8 oz ladle

Soup

Portion:

Print

Ingredients:
1 1/2 - 8 oz ladle of Soup
French Onion
Minestrone
Equipment:
Pie Tin
Soup Spoon
Directions:
Pour soup into crock & garnish
To Serve/ Serving Procedure:
To Go: Black 8 oz cup w/ lid, Crackers, & plastic spoon
Cooking Procedure:
3/4th Length Oven

Minestrone Soup Recipe

Portion:

Print

Instructions:
Acquire all ingredients and equipment.
Make sure station is clean and sanitary.
Ingredients:
Yields: 10 1/2 gallons

Total Portions:

4 oz oil

5 lbs onion

5 lbs celery

5 lbs carrot

5 lbs red pepper

10 lbs zucchini

2 cup fresh garlic
minced

8 gallons vegetable broth (see Vegetable stock recipe)

2 #10 can pizza sauce

2-#10 can white northern beans

2- #10 can red kidney beans

1 cup fresh parsley

1 cup dried oregano

1 cup dried basil

½ cup dried thyme

2 cup kosher salt

1 Tablespoon Black pepper
Equipment:
Pot
Whisk
spatula
Measuring Cup and Spoons
6 qt containers
Prep Time:
1-2 hours
Directions:
Sauté onion, celery, carrot, and red pepper in oil until translucent.
Add zucchini, squash, and garlic, cook for about 5 minutes.
Add vegetable stock and pizza sauce.
Slowly, bring to a boil, then reduce to a simmer.
Add parsley, oregano, basil, thyme, and salt, then simmer for 20 minutes.
Drain both beans in a strainer.

In 6-6 quart containers, scoop 3 1/2 cups of the mixed beans, then pour soup up to the 6 qt fill line.
Cool in walk-in cooler.
Cooking Procedure:
prep a vegetable stock
10# of vegetable scraps
to 5 gallons of water
bring to a boil then simmer.
strain off scraps
Dine IN:
8 oz ladle

White Bean Chicken Chili

Portion:

Print

Instructions:
Acquire all ingredients and equipment.
Make sure station is clean and sanitary.
Ingredients:
3 lbs onions
diced
3 lbs celery
diced
1 cup fresh garlic
minced
24 oz roasted jalapenos
diced
1 ½ bags frozen corn
3 gallons chicken stock/broth
2- #10 can white beans
2 bunches cilantro
chopped (weight?)
5 lbs diced chicken
cooked
2 teaspoon black pepper
2 Tablespoon cumin
¾ cups kosher salt
4 cups sour cream
Equipment:
Pot
Whisk
spatula
Measuring Cup and Spoons
6 qt containers
Prep Time:
1-2 hours
Directions:
Sauté onion, and celery in oil until translucent.
Add garlic and jalapeno, cook for about 5 minutes.
Add stock, corn, and white beans.
Bring to a boil, then reduce to a simmer.
Add remaining ingredients except sour cream, then simmer for 20 minutes, stirring constantly.
Add sour cream, stir until completely incorporated.
Store in 6 quart containers.
Cool in ice bath or let cool in walk in uncovered.

Broccoli Cheddar Soup

Portion:

Print

Instructions:
Acquire all ingredients and equipment.
Make sure station is clean and sanitary.
Ingredients:
1 1/2 lbs onions
diced
1 1/2 lbs celery
diced
3 oz oil
2 cups fresh whole garlic cloves
9 lbs frozen broccoli florets
3 gallons vegetable stock
2- 5 lb bags velveeta
1 quart half and half
1/2 cup kosher Salt
1 teaspoon black Pepper
Equipment:
Pot
Whisk
spatula
Measuring Cup and Spoons
6 qt containers
Prep Time:
1-2 hours
Directions:
Sauté onion and celery in oil until translucent.
Add garlic and cook for about 5 minutes.
Add stock and broccoli.
Bring to a boil, then reduce to a simmer.
Cook until broccoli is tender, then puree.
Add velveeta, half and half, salt, and pepper.
Store in 6 quart containers.
Cool in ice bath or let cool in walk in uncovered.
Per 6 quart container, add 2 lbs small broccoli florets.
Dine IN:
8 oz ladle

Southwest Ranch

Portion:

Print

Instructions:
Acquire all ingredients and equipment/n Make sure station is clean and sanitary
Ingredients:
64 oz yogurt ranch
1/2 cup lime juice
4 teaspoon cumin
3 oz cilantro (can use stems)
1/4 teaspoon cayenne
2 teaspoon smoked paprika
2 teaspoon chipotle powder
32 oz yogurt ranch
1/4 cup lime juice
2 teaspoon cumin
1.5 oz cilantro (can use stems)
1/8 teaspoon cayenne
1 teaspoon smoked paprika
1 teaspoon chipotle powder
Equipment:
Bowl
Measuring Cups and Spoons
Whisk
Prep Time:
5 minutes
Directions:
Place lime juice and cilantro in blender
Do not put ranch in the blender
Pour into a bowl and stir in remaining ingredients
Store in squeeze bottles or portion in 2 oz cups
Dine IN:
Black Scoop

Mexican Salad

Portion:

Print

Ingredients:
3 blue ladle scoops romaine
Washed and Chopped (4 oz)
2 Grey Scoop Corn/Black Bean Mix
1 Grey Scoop Tortilla Strips
1 Blue Scoop Diced Mozzarella
Sprinkle of 1 grey scoop diced tomato
Green Onion & Cilantro
Equipment:
Tongs

Crispy Chickpea Salad

Portion:

Print

Ingredients:
3 blue ladle scoops romaine
Washed and Chopped (4 oz)
Fried Chickpeas
1 Blue Scoop Roasted Red Pepper
5 cucumber sticks
diced
1 Grey Scoop diced tomatoes
1 red slotted ladle marinate black olives
1 oz lemon vinaigrette
Equipment:
Tongs
Cooking Time:
Fry Chickpeas at 2 or 6
Fryer Time:
1/5 1:20 min
To Serve/ Serving Procedure:
Served w/ 1 oz lemon vinaigrette

Black Bean and Corn Salad

Portion:

Print

Instructions:
Acquire all ingredients and equipment.
Make sure station is clean and sanitary.
Ingredients:
1 - 2.5 lb bags frozen corn

1/4 cup Fajita seasoning

1/4 c oil

1/2- 10# can Black Beans
drain and rinsed

6 oz tomatoes
diced

4 oz red onion
diced

3 oz red pepper
diced

1 oz jalapeno
diced

1.5 oz cilantro

1/4 cup lime juice

1/2 tablespoon and 1/2 teaspoon kosher salt
Equipment:
Bowl
Spoon
Liquid Measuring Cups and Spoons
Prep Time:
15 minutes
Directions:
Place lime juice, olive oil, garlic, salt, and cayenne pepper in a small jar.
Cover with lid and shake until ingredients are well mixed.
In a bowl, combine beans, corn, bell pepper, tomatoes, red onion, and cilantro.
Shake lime dressing and pour it over the salad.
Stir salad to coat vegetables and beans with dressing.
Dine IN:
Grey Scoop (3 oz)

Asian Cauliflower Salad

Portion:

Print

Ingredients:
3 blue ladle scoops romaine
Washed and Chopped (4 oz)
1 pump teriyaki sauce
1 Scoop Cauliflower
Fry 3 or 7
then rough chopped
5 cucumber sticks
diced
Pickled Red Cabbage
drained
Pickled Carrots
drained
Green Onion
Equipment:
Tongs
To Serve/ Serving Procedure:
Serve with 1 oz sweet teriyaki sauce
Garnish with: sesame seeds, green onion, Crushed pita chips

Southwest Chicken Salad

Portion:

Print

Ingredients:
1 pre-portioned pan frozen seasoned corn
2 Grey Scoops Chicken
Seasoned w/ Fajita Seasoning on top of corn
1/2 length
3 blue ladle scoops romaine
Washed and Chopped (4 oz)
1 Grey Scoop Diced Tomatoes
1 Blue Scoop Roasted Red Pepper
1 Blue Scoop Diced Mozzarella
Equipment:
Tongs
To Serve/ Serving Procedure:
2- 2 oz southwest ranch, Sprinkle of Tortilla Strips, Tomato (for color), Green Onion, & Cilantro

Seasoned Corn

Portion:

Print

Instructions:
Acquire all ingredients and equipment/n Make sure station is clean and sanitary
Ingredients:
2.5 lbs frozen corn kernels
1/4 cup oil
2 tablespoon fajita seasoning
Equipment:
Mixing Bowl
Measuring Spoons
Prep Time:
5 minutes
Total Portions / Yeilds :
20- 2 oz portions
40 oz
Directions:
Mix corn with seasoning and oil until thoroughly coated
Spread on a parchment pan lined 1/2 sheet pan
Full length oven
Cool and portion on 1/8th sheet pans lined with parchment
Bag and freeze
Dine IN:
2 Grey Scoop (2 oz)

Grilled Peach and Strawberry Salad

Portion:

Print

Ingredients:
3 blue ladle romaine
Washed & Chopped
1 grey scoop grilled peaches
8-10 strawberry halves
5 cucumber sticks
diced
Sprinkle of Sliced Red Onions
Equipment:
Tongs
To Serve/ Serving Procedure:
1 red scoop feta; 1 black scoop pecans; 1 oz balsamic glaze

Minestrone Soup

Portion:

Print

Ingredients:
Heat portioned noodles on 1/8th sheet pan. Optional adds on same pan as noodles: Sausage- 1/4 grey scoop.
Chicken- 1/4 grey scoop.
Directions:
Place ingredients in soup crock
Pour hot soup over
Garnish with parsley and parmesan
Crackers and soup spoon

Artichoke Caesar Salad

Portion:

Print

Ingredients:
3 blue ladles chopped romaine (4 oz)
2 grey scoops Grilled Artichokes
5 cucumber sticks
diced
1 black scoop Sweet Drops (1.5 oz)
Sprinkle of sliced red onion
2 oz cup caesar dressing
Equipment:
Tongs
Directions:
Toss the above ingredients in a bowl.
Place on romaine.
Top with parmesan breadcrumb mix.
Serve with 2 oz cup caesar dressing & parmesan.

Flatbread Dough

Portion:

Print

Ingredients:
10 cups Warm Water 100-110 degrees
1/4 cup Yeast
10 lbs All Purpose Flour
6 tablespoon Kosher Salt
2 cup Olive Oil (mix in last)

12 Pound Dough Recipe
12 cups Warm Water 100-110 degrees
1/4 cup Yeast
12 lbs All Purpose Flour
1/2 cup Kosher Salt
2 cup Olive Oil (mix in last)
Equipment:
Mixer with Hook Attachment, Liquid Measuring Cup, Measuring Spoons, Sheet Pans, Scale
Prep Time:
10 minutes
Total Portions / Yeilds :
40 Flatbread or Cork Orders 7.5 lbs
Directions:
In a 6 quart container, combine 10 cups of water with yeast and salt, whisk thoroughly Let rest 5 minutes Pour water, yeast, & salt mixture into the mixing bowl with the 10 lbs of flour and mix for 5 min on speed 1 with dough hook attachment After mixed, slowly add oil and mix again about 5 minutes until oil is thoroughly incorporated Let rise a minimum of 3 hours Weigh 6 to 6.5 oz dough balls, shape to create a smooth dough ball, place on 1/2 sheet pan, 15 balls per tray Cover with bag and date Store in cooler
Dine IN:
6-6.5 oz per ball

Pizza Crust Crackers

Portion:

Print

Instructions:
Acquire all ingredients and equipment.
Make sure station is clean and sanitary.
Ingredients:
Individual pizza dough ball
Preparation:
No docking
No forks
No stretching to make it the correct size
Roll, cook, cut, bag, freeze.
Prep Time:
10 seconds

Welcome to SIP Self Serve Wine bar and Restaurant

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Homemade Ricotta

Homemade Ricotta

Ingredients:

Preparation:

Prep Time:

Directions:

Cooking Time:

Fryer Time:

Spicy Salami Spread

Spicy Salami Spread

Ingredients:

Preparation:

Prep Time:

Directions:

Stick Cracker or Breadsticks Recipe

Stick Cracker or Breadsticks Recipe

Equipment:

Directions:

Garlic Bread Flashcard

Garlic Bread

Ingredients:

Preparation:

Cooking Time:

Fryer Time:

To Serve/ Serving Procedure:

Soup Schedule 2022

March- Corn Chowder and Minestrone

Instructions:

Items at the Garage

slicer

Instructions:

Ingredients:

Preparation:

Equipment:

Prep Time:

Total Portions / Yeilds :

Directions:

To Serve/ Serving Procedure:

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Avocado Sliders Flashcard

Avocado Sliders

Instructions:

Ingredients:

Directions:

To Serve/ Serving Procedure:

Cooking Procedure:

Pickle Recipe, Sip

Pickles

Ingredients:

Equipment:

Prep Time:

Directions:

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Chocolate Flashcard

Truffle, Fudge, Peanut Crunch, and Caramels

Ingredients:

Directions:

To Serve/ Serving Procedure:

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Drunk Clams Recipe

Steamed Clams with Wine and Basil

Instructions:

Ingredients:

Preparation:

Directions:

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Tiramisu Mousse

Tiramisu Mousse

Ingredients:

Directions:

Za'atar Seasoning for stick crackers Recipe

Za'atar Seasoning for stick crackers Recipe

Ingredients:

Total Portions / Yeilds :

Garlic Oil Mix

OIL AND GARLIC MIX

Ingredients:

Preparation: