Festive Flavors Vol. 4, Fall 2026
Cheese Tequenos
with Guasacaca Avocado Dip
Estimated Total Recipe Cost: $37.32 Estimated Portion Cost: $3.11 Suggested Selling Cost: $12.45
Humberto Guardiola, CEC, MHM
Serves: 12
Ingredients
Method
Avocado Dip (Guasacaca)
1. In a food processor, combine the avocado, green bell pepper, cilantro, parsley, garlic, onion, and red wine vinegar. 2. Puree until finely chopped. With the motor running, slowly drizzle in the olive oil until smooth and emulsify. Season with salt and pepper. Cover and refrigerate. 3. Fry the frozen Contigo® 4oz Cheese Tequeños for 3 to 4 minutes, until deep golden brown and crisp. 4. Serve 3 tequeños per portion and 3 oz of the Guasacaca Avocado Dip.
10 oz Contigo® Avocado Pulp #625690 2 oz Green Bell Pepper - chopped .5 oz Peak® Cilantro - chopped #855550 .4 oz Parsley - chopped 3 ea. Garlic Cloves - chopped 4 oz Onion - small diced 1.5 fl/oz Red Wine Vinegar 2 fl/oz Olive Oil Salt & Pepper 36 ct Contigo® Cheese Tequenos #1053133
0.75 oz Mini Crab Cake FZ
Stuffed Bacon Cheddar Potato Keg
Arancini Mozzarella & Provolone FZ
FC Oven Roasted Chicken Wings
Buffalo Chicken Dip FZ
WEST CREEK® ROMA® SOUTH MILL ENTICE® ENTICE® PIANCONE® WEST CREEK®
6/2 LB 2/106 OZ 1/10 LB 2/5 LB 100/0.6 OZ 36/4 OZ 6/2 LB
141348 | 1/5 LB
8-12 Piece Count FC Hot Chicken Wings 444338 682956 1029316 577217 483993 241231 536053
Capitalize on Fridays! Fridays are often the top day for appetizer sales, making them the perfect time to spotlight shareable bites! Source: Datassential, Keynote, Appetizers 2025
398993 | 2/4 LB
567959 | 2/5 LB
Fried Green Tomato Breaded FZ Sweety Peppers Stuffed Crimini with Tuscan White Cheddar Curd Original Breaded Beef Cocktail Franks in Pastry Arancini Stuffed with Beef Peas Bella Mushroom Breaded IQF
FZ FC Popcorn Chicken
Sweet Cherry Peppers Stuffed
398989 | 2/5 LB
478691 | 4/5 LB
Toasted Cheese Ravioli
231612 | 4/2.5 LB
788315 | 2/5 LB
644094 | 40/2 OZ
Shrimp & Grits Bite FZ
543705 | 107/1.5 OZ
873758 | 100/.75 OZ
1027728 | 1/10 LB
Festive Flavors Vol.4 | Appetizers
Frozen FC Breaded Boneless Chicken Wings
3
Allegiance® St Louis
Rib Crown
with Dried Fruit Cornbread Stuffing & Apricot Demi Glaze
Mark McNeely Mark Turner, CEC Ingredients
Serves: 8-10 Servings
Fruit & Nut Cornbread Stuffing (see recipe) 2 - 3.75 dn Allegiance® Pork St Louis Rib Racks #464540 Scored & tied in a round 1.5 cups Apricot Demi Glaze (see recipe)
Method
1. Score the Rib bones of the roast and tie the end bones with butcher’s twine to make the circular roast. The last two outside bones will be tied together. 2. Place the pork roast on a greased pan and place the prepared stuffing inside the center of the rack in a 350°F oven. Roast the meat until internal temperature of 155°F, then rest the meat before you slice it. 3. After the roast has rested, slice between the bones and cut 10 portions. 4. Plate a 3.2 oz portion of the stuffing on each plate and top with 3 pork ribs and drizzle 1 oz of the sauce over each pork chop.
Apricot Demi-Glaze Ingredients ½ cup Apricot Preserves 1.5 cups Ridgecrest® Demi-Glaze #1052146
Method
1. Mix the two sauces together in sauté pan and simmer.
Estimated Total Recipe Cost: $40.86 Estimated Portion Cost: $4.54 Suggested Selling Cost: $15
Cornbread Stuffing with Dried Fruit & Nuts Ingredients 4 cups Corn Bread - cooked, broken into pieces ½ cup Dried Mixed Fruit soaked in ½ cup orange juice overnight ¼ cup Butter - clarified 3 tbsp Onion - diced 1.5 tbsp Celery - diced 1.5 tbsp Carrot - diced ¼ cup Pecans or Walnuts - chopped rough ¼ cup Fresh Thyme, Sage, Parsley - chopped & mixed 2 Eggs ½ Whole Milk Chicken Stock Salt and Pepper
Method 1. Mix the cornbread with milk and egg then reserve. 2. Heat the butter and sauté the onion, carrot, celery for a few minutes until about ½ cooked, add the soaked fruit mix and the herbs, and continue to cook for one minute then cool. 3. Mix the cooled vegetables with the cornbread mix and season with the nuts, salt, and pepper. Add chicken stock to moisten the stuffing as needed.
5
603166 | 2/7 LB 1012556 | 4/2 LB 208884 | 5/2 LB
FZ Boneless Angus Beef Chuck Short Rib
260323 | 2/7-9 LB
879941 | 2/5 LB
6 in Gluten Free Black Angus Beef Franks 4/1
0.66 oz Cap Off Sliced Roast Beef
307556 | 2/11-13LB
158685|1/10-15LB
Choice Chef’s Chuck Pot Roast Beef
FZ FC Choice Pot Roast Beef
211774 | 4/2.5 LB
Heavy Marinated Philly Sirloin Beef Steak
Rare Choice Prime Rib Roast Beef
Sliced Corned Top Round Beef
603071 | 40/4 OZ
78575 | 2/5 LB
FZ FC Beef Topping 373794 | 1/15-17 LB
211775 | 4/2.5 LB
Choice Boneless Top Butt Coulotte Beef
Choice PSMO Beef Tenderloin
Choice L/O Beef Ribeye Denued
543809 | 6/2 CT | EXCEL
Angus Choice L/O Ribeye Beef UPS
538439 | 3/16 LB
234495 | 2/18 LB
Festive Flavors Vol.4 | Center of the Plate
FC Cap Off Top Round Roast Beef
Meatloaf Mix Beef Pork Meatball
David McGurn, CEC, CCA Ingredients
1 each 7.5 avg Ridgecrest® Carving Ham Nat #189728 1 cup Rejuv® Cranberry Juice #991054 1 cup Dry Red Wine (Merlot or Cabernet) ½ cup Whole Berry Cranberry Sauce ¾ cup Dark Brown Sugar ¼ cup Maple Syrup Zest and Juice of 1 Orange 1 tbsp Dijon Mustard 1 tsp Cinnamon ¼ tsp Ground Cloves ¼ tsp Ground allspice 1 sprig Fresh Rosemary 1 tbsp Unsalted Butter
Method
Holiday Baked Ham with Mulled Wine Glaze
1. Remove ham from package, score, and allow rest out of refrigeration for 30 minutes. 2. Cover and bake at 325°F for 1 ¼ hours. 3. Combine cranberry juice, wine, cranberry sauce, brown sugar, maple syrup, orange zest, orange juice, dijon, cinnamon, cloves, allspice, and rosemary in a saucepan. 4. Bring to a simmer over medium heat. 5. Reduce by about half, stirring occasionally, until thick and syrupy (20–25 minutes). 6. Remove rosemary and whisk-in butter. 7. Remove ham from oven, uncover, and brush with glaze every 10-15 minutes during last 45 minutes of cooking.
Estimated Total Recipe Cost: $41.10 Estimated 8 oz Portion Cost: $3.42 Suggested Selling Cost with sides: $17.99 7
587952 | 2/5 LB
298473 | 2/5 LB
0.5 oz Baked Chicken & Beef Meatball
422366 | 2/5 LB
Festive Flavors Vol.4 | Center of the Plate
2 oz Beef Veal & Pork Meatball
0.5 oz Gourmet Beef & Pork Meatball
Angus Beef Boneless Brisket Choice
BRAVEHEART®
1/12 LB
450777
5 UP Angus Tenderloin Fillet PSMO Beef
BRAVEHEART®
2/5 LB
451783
Angus Tenderloin Prime PSMO Beef
BRAVEHEART®
2/5 LB
575147
Tomahawk Bone-In FZ Beef Chop
12/2.5 LB
1084451
CONTIGO®
4/5 LB
515058
12X12 Choice Frenched Ribeye Beef
PACKER
2/23 LB
205211
Choice Tenderloin PSMO Beef
SURETY®
12/6 LB
538373
80/20 All NAT Frozen Ground Pork
WEST CREEK®
1/10 LB
474569
Boneless Center-Cut Strap On Pork Loin
ALLEGIANCE®
6/9 LB
464513
Fully Cooked Skinless Frozen Sausage Link TFF
WEST CREEK®
200/.8 OZ
381342
ROMA®
5/2 LB
522863
16-20 Frozen Whole Turkey
BUTTERBALL
2/18 LB
632304
20-24 Frozen Whole Turkey
BUTTERBALL
2/22 LB
632303
Oven Roasted Smoked Skin-On Turkey Breast
RIDGECREST®
2/9 LB
891766
Round B/S CVP Chicken Thighs Meat
WEST CREEK®
4/10LB
158758
Jumbo Chicken Wing 1st & 2nd
WEST CREEK®
4/10 LB
852019
Breakfast Blend Casing Sausage Link
1/4 in Bone-In Pork Butt CRYVC
211670 | 4/2.5 LB
Boneless Center-Cut S/O Pork Loin 381318 | 96/2 OZ
381330 | 192/1 OZ
1 oz Gourmet Beef & Pork Meatball
464469 | 6/10 LB
375702 | 2/5 LB
80/20 IND VP Frozen Ground Veal
464779 | 6/8.5
THOMAS FIELDS
Inside Skirt Seasoned Marinated FZ Beef
Country Blend Wide Sausage Patty
FC Sliced Ham TFF
509805 | 2/6.75 LB
445359 | 2/10 LB
211772 | 4/2.5 LB
982194 | 6/5LB | CAFE H 295569 | 18/16-18 OZ | CATELLI
891756 | 2/10 LB
Frozen Frenched Lamb Rack
1012553 | 3/5 LB
891749 | 2/9 LB
535990|2/16 LB | HILLSHIRE
Sliced Oven Roasted Turkey Breast TFF
FZ Natural RTC Turkey Breast CIB
Roast & Serve Turkey Breast
FZ RTC Foil Roast Turkey Breast
Bone-In Smoked Spiral Sliced Half Ham
Frozen Fully-Cooked Pork Carnita Meat
87377 | 2/9 LB
Boneless Pit Ham NJ Black Oak
Traditional Black Forest Ham
Peppered Pit Smoked Turkey Breast 416041 | 7/6 CT
1.25 lb Tenderloin Pork Denued
1/2 Skinless Pork Belly CRYO 1087637 | 1/10.88 LB | SMITHFIELD
Spicy Sausage Topping
464541 | 12/1.25 LB
14-16 Count Bold Sliced Pepperoni
231771|2/5 LB
600792|1/10 LB
Festive Flavors Vol.4 | Center of the Plate
2.75 oz Cheese Manicotti
9
Cioppino Richard Anderson
Serves: 6 Servings
Ingredients
3 cups Piancone® Italian Passata #1058183 2 cups Roma® Ocean Clam Juice #284152 1 cup Piancone® White Cooking Wine #609635 1 tbsp Ridgecrest® Vegetable Base #953871 4 cloves Peak® Whole Peeled Garlic Sliced Thin #283987 2 oz Piancone® EVO #1030551 2 each Shallots - sliced & chopped #428478 1 Peak® Jumbo Yellow Onion - chopped #866541 1 tsp Roma® Crushed Red Pepper #264698 1 lb Empires Treasure® Cherry Stone Clams #1012902 1 lb Empires Treasure® 2 oz Cod Fillets #580942 1 lb Empires Treasure® Whole Black Mussels #859737 1 lb Bay Winds® 26-30 Tail Off Shrimp #421121 2 tbsp Nature’s Best® Unsalted Butter #157189
Method
1. In a heavy walled stock pot or Dutch oven, heat olive oil and add sliced fennel, shallots and onion. Simmer for 5-8 minutes or until onions are soft. 2. Add Garlic, Red Pepper. Then add the White Wine, Clam Juice, Vegetable Base, and Passata. Add salt and pepper to taste. 3. Bring to a boil and then reduce heat and simmer for 30 minutes (you can make the broth ahead of time – up to two days prior). 4. Next add clam and mussels to the liquid and simmer for 5 minutes or until shells start to open. 5. Add Cod and Shrimp and simmer for another 5 minutes. Turn off heat. Stir in butter.
Estimated Total Recipe Cost: $28.74 Estimated Portion Cost: $4.79 Suggested Selling: $18.99
What is Cioppino? An Italian-American seafood dish from San Francisco. Utilize your Catch of the Day to add your own flair to the dish! Source: Wikipedia, “Cioppino”, September 14, 2026 (accessed 9.21.26)
11
Precooked Jumbo Round Cheese Ravioli
Italian Style Beef Ravioli
0.8 oz Lobster Ravioli 117-120 Piece
3 oz Premium Jumbo Lump Crab Cake
1046263 | 24/3 OZ
362164 | 1/15 CT
1053981 | 2/3#
Precooked Cheese Tortellini Pasta
961404 | 2/3 LB
454296 | 2/5 LB
231686 | 3/4 LB
Festive Flavors Vol.4 | Center of the Plate
3 oz Pub Style Crab Cake FZ
16-22 Frozen King Crab GLDN LGCLQ
PACKER LABEL
1/20 LB
803956
Faroe Island Salmon
FRESH CATCH®
1-10#/1-10#
1039054
Jumbo Lump Crabmeat
EMPIRES TREASURE®
1-1 #/1#
596655
Live Fresh Lobster 1# Chicks
SOUTHERN FOODS
1-10#/1-10# CS
1040846
5-6 oz Cold Frozen Lobster Tail
EMPIRES TREASURE®
1/10 LB
409892
6 oz WW BS Frozen Lobster Tail
EMPIRES TREASURE®
1/10 LB
525609
8 oz WW BS Frozen Lobster Tail
EMPIRES TREASURE®
1/10 LB
525669
1/10 LB 1/10 LB 2/5 LB 6/20 CT 1/100 CT 1/1 GA 1/10 LB 1/10 LB 1/10 LB 1/10 LB 1/10 LB 1/10 LB 1/10 LB 1/10 LB 2/5 LB 2/5 LB 2/5 LB
409862 409866 375703 528241 419835 492163 425114 425115 425116 990479 529793 565032 529794 565034 888874 466397 888879
4-5 oz Cold Frozen USA Lobster Tail BAYWINDS® 5-6 oz Cold Frozen USA Lobster Tail BAYWINDS® 2 oz Gourmet Beef & Pork Meatball ROMA® Half Shell Oyster CHESAPEAKE OYSTER Oyster In Shell CHESAPEAKE OYSTER 7 lb Select Oyster CHESAPEAKE OYSTER 4 oz Atlantic Portion Frozen CI Salmon EMPIRES TREASURE® 6 oz Atlantic Portion Frozen CI Salmon EMPIRES TREASURE® 8 oz Atlantic Portion Frozen CI Salmon EMPIRES TREASURE® 8 oz COHO Portion B/S Frozen Salmon EMPIRES TREASURE® 6 oz Portion B/S Individual VP Frozen Salmon BAYWINDS® 6 oz Portion B/S IVP Frozen Salmon WORLD DOCK® 8 oz Portion B/S Individual VP Frozen Salmon BAYWINDS® 8 oz Portion B/S IVP Frozen Salmon WORLD DOCK® 10-20 Dry Individually Quick Frozen USA Scallop EMPIRES TREASURE® 20-30 Dry FAS Block US Scallop BAYWINDS® 20-30 Dry Individually Quick Frozen USA Scallop EMPIRES TREASURE®
572352 | 6/1 LB
Pasteurized Super Lump Crabmeat
409875 | 6-2#/60
572345 | 6/1 LB
Pasteurized Backfin Lump Crabmeat
Cooked Picked Lobster Meat Canada
Pasteurized Blue Claw Crabmeat
525608 | 1/10 LB
Pasteurized Jumbo Lump Crabmeat
572350 | 6/1 LB
572355 | 6/1 LB
Festive Flavors Vol.4 | Center of the Plate
5 oz WW BS Frozen Lobster Tail
Bacon Wrapped Scallop Medallion
EMPIRES TREASURE®
4/25 CT
189315
20-30 Dry JP Frozen Sea Scallop
EMPIRES TREASURE®
2/5 LB
1015000
U-10 Dry USA CNDA Sea Scallop
EMPIRES TREASURE®
1/8 LB
537461
U-15 CT USA Sea Scallop
EMPIRES TREASURE®
1/8 LB
656543
EMPIRES PACKER
6 OZ/1 10#
860189
26-30 CPDT/ON Frozen IN. White Shrimp
BAYWINDS®
5/2 LB
421165
31-40 EZ Peel Frozen IN. White Shrimp
BAYWINDS®
5/2 LB
431667
421162 | 5/2 LB
10-20 Dry Sea Scallops USA Canada
21-25 Cooked Peeled Deveined TailOn Frozen White Shrimp IN.
529789 | 1/10 LB
537465 | 1/8 LB
Portioned Seabass
431659|5/2 LB
4 oz B/S Individual VP Frozen Salmon Portion
26-30 EZ Peel Frozen White Shrimp IN.
13
Peak® Stuffed Mushrooms Kyle McClurg Ingredients 2 ea Peak® Portobello Mushroom Caps #427937 3 oz Peak® Kale #427678 3 oz Peak® Red Onion - diced #867181 1 tsp Garlic - diced #551084 1 tsp Peak® Parsley #248354 8 ea Peak® Grape Tomato #328742 1 1/2 tbsp. Nature’s Best® Butter, Unsalted #157189 1 /4 cup Piancone® Alfredo Sauce with Pecorino - warmed #154905 2 tbsp Nature’s Best® Cream Cheese #999952 8 oz Piancone® Marinara Sauce #261212 2 tbsp Roma® Breadcrumbs #564879 ¼ cup West Creek® Croutons SM #321341 5 tbsp Roma® Parmesan Cheese Grated #232190 1. 2.
Method
Pre heat oven to 400°F. Add butter, onion and garlic to a saute pan and cook for 1-2 minutes while stirring. 3. Place kale and grape tomatoes in the pan and continue to cook, stirring for 1-2 minutes until kale has softened. 4. Pour in alfredo sauce and slowly fold in the cream cheese to thicken. Remove from the direct heat. 5. Add parsley and two tablespoons of breadcrumbs and croutons into the stuffing mixture, toss gently to mix, then refrigerate. 6. Gently scrape the portobello mushroom gills with a spoon. Drizzle with a little oil, season with salt and pepper. 7. Heat oven to 400°F. Place mushroom caps in the oven for 8-10 minutes to soften. Remove from the oven and cool. 8. In a bowl, combine remaining breadcrumbs, parmesan cheese, and a little oil to bind. Set aside. 9. Portion the stuffing mixture into the two mushroom caps. Sprinkle the top of stuffing with the parmesan mixture. 10. Bake the mushrooms in a pre-heated 400°F convection oven for 8-10 minutes until stuffing is above 135°F internal temperature. 11. Spoon 3 oz of warm marinara sauce on the bottom of two pasta bowls or entrée plates. Place one stuffed mushroom in the center of each bowl or plate.
Estimated Total Recipe Cost: $2 Suggested Selling Cost: $12.99
Whole Peeled Red Onion
907426 | 1/50 LB 283987 | 1/5 LB
544346 | 1/30 LB
Jumbo Yellow Onion
Whole Peeled Yellow Onion
Whole Peeled Garlic 427916 | 1/10 LB
333294 | 1/35 LB
908018 | 1/50 LB
545085 | 1/40 LB 486263 | 1/2 LB
483684 | 2/5 LB
W&T Green Onion 520483 | 1/30 LB
1/4 in Diced Yellow Onion
Butternut Squash
Red B Potato
#1 Jumbo Sweet Potato
Medium White Premium Mushrooms Size 36 Celery
865029|1/30 CT
50 ct Sweet Potato
80 ct Russet Idaho Potato 417374 | 1/50 LB
Tuscan Blend 569611 | 1/40 LB
Arcadian Harvest Lettuce Blend
807737 | 1/8 LB
314438 | 2/3 LB
Festive Flavors Vol.4 | Produce
15
3/8" IQF Collard Greens Diced Garlic
993257 | 12/3 LB
1/.5 LB
393886
GOYA
12/29OZ
334682
MARGARET HOLMES
1/20 LB
379412
TGC
1/3LB
551084
WEST CREEK®
6/#10 CN
863473
855514 | 1/8 OZ
Sweet Potato Cut In Syrup TFF
EUREKA
855533 | 1/8 OZ
Green Pigeon Peas
855527 | 1/8 OZ
Fresh Chives
Fresh Rosemary
Eureka Fresh Thyme
855554 | 1/1 LB
855531 | 1/1 LB
855571 | 1/1 LB
Fresh Basil
Fresh Tarragon
Fresh Sage
Microgreens - Basil
Fresh Oregano
1068107 | 1/100 CT
Microgreens - Cilantro
Frozen Chopped Collard Greens WP 1068121 | 1/8 OZ
4 Sieve Green Bean TFF 1068132 | 1/8 OZ
Fresh Chunky Avocado Pulp
863505 | 6/#10 CN
625690 | 8/2 LB
Festive Flavors Vol.4 | Produce
Mixed Color Orchids
1068119 | 1/3 OZ
855506 | 1/100 CT
Festive Flavors Vol.4 | Produce | Kitchen Basics
A treat for the senses From eye-catching hues to irresistible aromas and textures, sensory appeal is stealing the spotlight on social media. Better yet, botanical inspired flavors are proving their versatility in everything from appetizers to desserts. Source: Datassential, Social Trends, Orchids (accessed 9/24/26)
Edible Flowers
Herb Seasoned Stuffing Mix TFF
1022728 | 4/30 CT
522069 | 40/6.5 OZ
1054536 | 216/2.5 OZ
1054535 | 216/2.2 OZ
Southern Style Split Biscuit Dough
12X16 Sliced FZ Southern Cornbread
FZ HMS Hexagon Biscuit Dough
334979 | 6/56 OZ
Southern Style Split Biscuit Dough 22170 | 6/32 OZ | PEPPERIDGE FARM
1054526 | 168/3.25 RN
5 IN Mini Sourdough Boule Bread
Cornbread Stuffing Mix
316307 | 4/4.5 LB
24 IN Baked French Loaf Bread
FZ Original Gourmet Dinner Roll
Ciabatta Sourdough Dinner Roll
620051 | 16/12 OZ
Harvest Artisan Variety Dinner Roll
1048776 | 140/1.59 OZ
1018855 | 120/2 OZ
FRANCE
866916 | 120/1.5 OZ | BAKERY DE
Orchids (Purple)
Cornbread Dressing
17
Blue Point Oysters
Mark Turner, CEC
with Cranberry Mignonette
Ingredients 6 each Fresh Catch® Blue Point Oysters - shucked in the shell #814214 2 tbsp Piancone® Red Wine Vinegar #434903 ½ tsp Shallot - minced 1 tbsp Cranberry Sauce 1 each Jalapeno - sliced thin #274336 18 each Pomegranate Seeds ½ tsp Chives - sliced
Method
1. Shuck the oysters. 2. Mix the vinegar, cranberry sauce and shallots. 3. Ladle the vinegar sauce over the oysters. 4. Garnish with the jalapeno, chives and the pomegranate seeds.
Estimated Total Recipe Cost: $6.30 Suggested Selling Cost: $18.00
19
Chicken Gravy Mix
176490 | 2/5 LB 171113 | 24/7 OZ
Southern Style Brown Gravy Mix
Roasted Garlic Parmesan Dressing
692499 | 6/24 OZ | PIONEER
68500 | 6/13 OZ | PIONEER
Brown Gravy Mix
258781 | 2/1 GA
963137 | 6/11.3 OZ | PIONEER
21456 | 6/1 LB | MINORS
148596 | 1/25 LB | KEEBLER 251580 | 18/3.5 OZ
Chipotle Pepper in Adobo
Coriander & Annatto Seasoning
68195 | 6/14 OZ | PIONEER
Roasted Turkey Gravy Mix
Birria Liquid Base
RTU Fire Roasted Salsa
258793 | 2/1 GA
FZ Chimichurri Sauce
Beef Au Jus Concentrate Base
493485 | 6/#10 CN
Graham Cracker Crumbs
556456 | 3/30 OZ
Worcestershire Sauce TFF
26079 | 24/5 OZ | LEA & PERRINS
Solid Pack Pumpkin
19000 | 6/#10 CN | LIBBYS
Festive Flavors Vol.4 | Kitchen Basics
Roasted Red Pepper & Dressing
Estimated Total Recipe Cost: $14.64 Estimated Portion Cost: $1.22 Suggested Selling Cost: $4.50/slice
Thanksgiving Leftover Pizza
Richard Anderson Ingredients 1 Roma® 24 oz Dough Ball #541961 1 lb Bacio® Shredded White Cheddar Blend Cheese #622414 1 cup Turkey Gravy Mix #362976 1 cup West Creek® Mashed Potatoes #480499 1 cup Herb Stuffing Mix #22170 1 ½ cups West Creek® Turkey Breast Browned in Oil #87418 1 cup West Creek® Dried Sliced Cranberries #371251 1 oz Piancone® Balsamic Glaze #434904
Method Stretch dough ball into a large square 16x16 Sicilian Pizza Pan and par-bake for 10-12 minutes at 450°F. 2. Once crust has cooled, mix the Turkey Gravy as per directions and spread over the crust. 3. Spread the cheese on top of the gravy. 4. Dice or shred turkey breast and spread evenly. 5. Prepare stuffing mix and add to the top of the pizza. 6. Dollop mashed potatoes with a small ice cream scoop onto the pizza. 7. Sprinkle sliced cranberries. 8. Bake at 450°F for 10 minutes or until you see the stuffing crisping in the oven. 9. Allow to cool for a few minutes, then drizzle with Balsamic Glaze. 10. Cut into squares and serve while warm. 1.
21
231582 | 1/10 LB 629402 | 4/5 LB
370422 | 6/36 OZ
Sweetened Coconut Flake 620329 | 4/80 OZ | PICTSWEET
1042609 | 1/5#
Sweet Potato Casserole
548167 | 1/10 LB
1042614 | 1/5#
235485 | 2/.5 GA
Candied Pecan Pieces
Cherry Bordeaux W/ Stem
Pecan Praline Glazed
IQF Dark Sweet Cherries
Rice Pilaf TFF
439668 | 1/20 LB
Domestic Jasmine Rice
Yellow Premium Macaroni & Cheese 499934 | 2/5 LB
Alfredo Sauce Pouch SS 727552 | 1/25 LB
Traditional Marinara Sauce
Lasagna Flat Sheet Pasta 900123 | 6/64 OZ
27-29 Portion Pappardelle Pasta
240392 | 6/#10 CN
Vinaigrette Wine & Basil Dressing
616890 | 3/3 LB
645224 | 2/1 GA
Festive Flavors Vol.4 | Kitchen Basics
Egg Whoel Liquid W/Citric BNB
Classic Variety Cheese Board Kit
1000350 | 3/3 LB
199406 | 12/32 OZ 999958 | 10/3 LB
508726 | 2/6 LB
Variety Cubed Gourmet Cheese
Processed Smoked Gouda Cheese Log
Cream Cheese Loaf
445385 | 1/9 LB
860107 | 12/10.5 OZ
Havarti Cheese Loaf
Goat Cheese Chub
Plain Goat Cheese Crumbles
633262 | 12/16 OZ
880639 | 2/3 LB | ALOUETTE
36% Heavy Cream
607249 | 2/2 LB
Artisan Variety Cheese Board Kit
586852 | 10/1 LB | BELGIOSO
Spreadable Creme De Brie Cheese
565667 | 10/1 LB | BELGIOSO
Creme De Blanc Cream Cheese
950279 | 2/3 LB | ALOUETTE
Festive Flavors Vol.4 | Kitchen Basics | Dairy
Frozen Non Dairy Whipped Topping
Colby Monterey Jack Cheese Cubes TFF
GREAT LAKES
6/2 LB
942506
3/4" Variety Pack Cheese Cubes
NORTHLAND
4/5 LB
1006778
SEALTEST
9/0.5 GAL
21497
KENS
4/1 GA
27120
3.25% Premium Buttermilk Parmesan Peppercorn Dressing Chicken Boullion Fully-Cooked Sausage Gravy Boil in Bag Brown Gravy Mix Long Grain Parboiled Rice Cube
KNORR
4/7.9LB
957001
SWAGGERTYS
5/4 LB
956086
TRIO
8/13.37OZ
34921
1/25 LB
194606
WEST CREEK
®
23
Thanksgiving Eve Pumpkin Pizza Pie
Bobby Caraway
12/12” Pizzas
Ingredients
12 each Ultimo® NY Pizza Crust 12” #102719 1 can Pumpkin Solid #19000 56 oz Nature’s Best® Evap Milk #515396 35 oz West Creek® Vanilla Inst Pudding #326263 3 tsp Roma® Ground Cinnamon #628207 1 Bottle Caramel Dessert Sauce #88182 1.5 oz Pumpkin Spice #986244 2 bag Mini Marshmallow #74634 12 oz Magellan® Candied Walnut Pieces #1042615
Method
1. Pre-heat oven to 475°F. 2. In a large mixing bowl, combine pumpkin, evap milk, vanilla instant pudding, ground cinnamon, and pumpkin spice. Mix until smooth. 3. Thinly spread the pumpkin pie filling onto your pizza crust. 4. Cover the pizza with a layer of mini marshmallows and top with walnuts 5. Bake for 4 ½ to 5 min (until marshmallow is gooey). 6. Take out of oven and drizzle with caramel sauce. 7. Let cool for a few minutes and enjoy!
Pizza Please!
Pizza is the real MVP of Thanksgiving Eve, landing in the top five busiest pizza sales days of the year with an estimated 1 million+ pizzas sold. Source: WTOV9. “Thanksgiving Eve a Popular Time for Pizza Sales.” November 27, 2019 (accessed 9.21.26)
Estimated Total Recipe Cost:$60 Estimated Portion Cost: $5/pizza Suggested Selling: $14.99/pizza or $2.50/slice
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The New Happy Hour Gen Z is sipping differently. 31% say happy hour deals on mocktails & low ABV would encourage them to go out. Source: Datassential | Report Pro | Teatime is the New Happy Hour 2026 Trends (accessed 9.21.26)
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