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Chicken Salad Croissant Sandwich A delightfully tasty sandwich flavored with almonds, scallions, red grapes and celery. Yield: 20 Servings Food Cost Per Serving: $2.25 Ingredient: Chicken, cooked, finely chopped Celery, finely chopped Almonds, slivered Salt Black Pepper Imperial Culinary Mayonnaise Red Grapes Scallions, sliced Croissants, frech

Quantity 8 cups 1 ½ cups 1 cup 1 tsp. ¼ tsp. 3 cups 2 cups ½ cup 20 each

Methods: 1. Combine all ingredients except croissants in a large bowl and mix gently, but thoroughly to combine. 2. Store refrigerated until served. 3. For each sandwich, slice one croissant in half. Evenly distribute ½ cup of chicken salad mixture on the croissant. 4. Serve garnished with fruit salad and fresh mint.


Smoked Salmon and Potato Napoleon Thinly sliced smoked salmon is added to shredded potatoes, field greens and tomato and topped with herb mayonnaise. Yield: 20 Servings Food Cost Per Serving: $2.69 Ingredients: Russet potato - peeled, finely shredded Smoked salmon - hot or cold smoked, thinly sliced

Quantity 5 lbs. 3 ¾ lb.

Butter It or Savory Liquid Butter Alternative

10 fl. oz.

Imperial Culinary Mayonnaise

1 ¼ pint

Field or Mesclun Greens

2 ½ lbs.

Tomato - ¼ " dice Black pepper - ground

10 oz. wt. as needed

Salt

as needed

Methods: 1. Place a medium sized sauté pan on medium high heat and add 1 fl. oz. of Butter-It. 2. Place two 2 oz. wt. heapings of grated potato on the hot Phase and cook to brown (about 1 minute). 3. Flip the potato cakes over, push them down slightly with a spatula to form a more uniform cake and continue to cook for an additional minute or until golden brown. 4. For one serving place 1 cup of salad greens in the center of a serving plate then top with a potato cake. 5. Spread 1 tbsp. of herb sauce over the potato cake then top with 1 ½ oz. wt. of sliced salmon. 6. Top with a second potato cake, spread 1 tbsp. of sauce over it and finish with another 1 ½ oz. wt. of sliced salmon. 7. Garnish plate with ½ oz. wt. of diced tomato.


California Chicken Salad A cool Californian salad of diced chicken in a terragon dressing combined with the sweetness of sun-dried cranberries and slivered almonds. This composed salad will work great as an addition to any green salad or on any bread of choice. Yield: 6 Servings Food Cost Per Serving: $1.66 Ingredients:

Quantity

Skinless, boneless chicken breast, cooked and cubed

4 cups

Celery, diced

½ cup

Fresh Tarragon, chopped

1 tsp.

Apples, small diced

1 cup

Almonds, slivered or sliced

¾ cup

Dried cranberries, plumped

¾ cup

Imperial Culinary Mayonnaise

1 cup

Lemon Juice Salt Pepper Methods: 1. In a large mixing bowl, combine all ingredients together, except salt and pepper, until well combined. 2. Add seasoning and taste. 3. Cover and chill at 40°F for at least one hour before serving.

2 tbsp. 1 ½ tsp. 1 tbsp.


Citrus Cilantro Mayonnaise

A light citrus spread with fresh grated orange zest and chopped cilantro. Yield: 32 Servings Food Cost Per Serving: $.10

Ingredients:

Quantity

Imperial Culinary Mayonnaise

2 cups

Sour Cream

2 cups

Orange Zest, grated

2 oranges

Cilantro, fresh chopped

1 bunch

Salt and Pepper

To taste

Methods: 1. In a large mixing bowl, combine all ingredients. 2. Cover and refrigerate at 40 degrees F until ready for use.


Garlic Basil Mayonnaise A creamy garlic mayonnaise with a hint of mustard, finished with a fresh chopped lemon basil. Easy and quick, and a welcome variation on the usual spreads. Yield: 48 Servings Food Cost Per Serving: $.08 Ingredient

Quantity

Imperial Culinary Mayonnaise

4 cups

Dijon Mustard

1 tbsp.

Garlic, chopped

½ cup

Lemon Juice

2 tbsp.

Lemon basil, tightly packed Salt and Pepper

1 ½ cups to taste

Methods: 1. Finely chop the basil leaves and combine with remaining ingredients until well combined. 2. Cover and refrigerate at 40 degrees F until ready for use.


Red Pepper Aioli A fire roasted red pepper mayonnaise with fresh garlic and lemon. Yield: 44 Servings Food Cost Per Serving: $.09 Ingredient Imperial Culinary Mayonnaise Red Peppers, roasted and seeded Garlic, chopped

Quantity 4 cups 3 each or 1 cup Âź cup

Lemon Juice

2 tbsp.

Parsley, chopped Kosher Salt

2 tbsp. 2 tsp.

Methods: 1. Place all ingredients in a food processor and blend until evenly combined. 2. Cover and refrigerate at 40 degrees F until ready for use.


Tarragon Garlic Mayonnaise A fresh tarragon and garlic mayonnaise finished with cracked pepper and lemon juice.

Yield: 40 Servings Food Cost Per Serving: $.11 Ingredient

Quantity

Imperial Culinary Mayonnaise

4 cups

Garlic, roasted

½ cup

Tarragon, chopped

Âź cup

Black Pepper, cracked

1 tbsp.

Lemon Juice

1 tsp.

Methods: 1. Place all ingredients in a food processor and blend until evenly combined. 2. Cover and refrigerate at 40 degrees F until ready for use.


Spicy India Mayonnaise A spicy masala curry mayonnaise with ground spices and chilies. Yield: 34 Servings Food Cost Per Serving: $.06

Ingredient

Quantity

Imperial Culinary Mayonnaise

4 cups

Curry Powder

2 tbsp.

Garam Marsala

2 tbsp.

Cayanne Red Pepper Powder

2 tsp.

Methods: 1. In a large mixing bowl, combine all ingredients. 2. Cover and refrigerate at 40 degrees F until ready for use.


Creamy Mustard Dill Sauce A creamy dill sauce finished with cracked mustard and a hint of brown sugar. Yield: 40 Servings Food Cost Per Serving: $.09 Ingredient

Quantity

Imperial Culinary Mayonnaise

3 cups

Sour Cream Dry Mustard

1 cup 1 tbsp.

Lemon Juice Grainy Mustard

2 Tbsp 他 cup

Brown Sugar Salt and Pepper Dill

1 tbsp. to taste 2 tbsp.

Methods: 1. In a large mixing bowl, combine all ingredients. 2. Cover and refrigerate at 40 degrees F until ready for use.


Asparagus and Ruby Grapefruit Salad A delightful blend of fruits and vegetables make this refreshing salad a spring favorite. Yield: 1 Each Food Cost Per Serving: $.57 Ingredient Asparagus, trimmed and blanched through Ruby Red Grapefruit Segments, peeled, no white pith Red Bell Pepper, finely minced Bread Crumbs, small crumb Parsley, dried Garlic, finely minced SunGlow European Style Butter Blend Feta Cheese, crumbled Salt and Pepper Imperial Balsamic & Olive Oil Vinaigrette

Quantity 1 small bunch 6-8 segments each 1 tbsp. 4 tbsp. 1 tsp. 1 tsp. 2 tbsp. 3 tbsp. to taste 4 fl. oz.

Methods: 1. Trim asparagus to desired length and peel if thick and woody 2. Bring a large pot of salted water to a boil and in small batches, cook the asparagus until bright. green and tender, but still with a bite. Cool down all asparagus in cold water, drain and reserve . 3. To make the toasted bread crumbs, heat a sautĂŠ pan on medium, add in the butter blend to melt, add in garlic and cook briefly. Add the bread crumbs and heat until they are toasted lightly brown (5-7min). Drain and toss with parsley, salt and pepper. 4. To assemble, place asparagus in a bowl, and season with salt and pepper. Add in 2 oz. of dressing and toss gently to coat. Lay in center of plate. 5. Next, arrange the grapefruit and top asparagus with bread crumbs, pepper and feta cheese. Drizzle remaining dressing around plate. 6. Serve with appropriate side dish, like brown rice .


French Toast with Maple Pecan Butter

Maple Pecan Compound Butter is added to a traditional favorite to create an exciting twist to French toast. This new recipe is sure to become a house specialty. Yield: 20 Servings Food Cost Per Serving: $1.26

Methods:

Ingredient Quantity Butter It or Savory Liquid Alternatives 40 fl. oz. French bread slices, ½ " thick 80 pieces Eggs - cracked, and whipped 20 each Milk or ½ & ½ 10 fl. oz. Vanilla extract 2 ½ tsp.. Sugar 3 tbsp. Cinnamon - ground 2 ½ tsp. Salt 1 tsp. Maple Pecan Compound Butter 1 ¼ lb. Powdered sugar

as needed

1. In a medium sized mixing container combine the eggs, milk, vanilla, sugar, cinnamon and salt. Reserve under refrigeration until needed. 2. For one order place 2 fl. oz. of Butter It or Savory on a hot griddle or in a large preheated non-stick pan. 3. Dip 4 pieces of sliced French bread in the egg batter and place in the pan or on the griddle with the hot Butter It or Savory. 4. Cook each side for approximately 2 minutes or until the egg batter sets up and is light golden brown. 5. Transfer the cooked battered French toast slices to a warm serving plate then sprinkle with powdered sugar and top with 1 oz .wt. of Maple Pecan Compound Butter .

Maple Pecan Compound Butter Ingredient Wholesome Farms European Butter Blend - softened Pure Maple Syrup Pecans - chopped and toasted

Quantity 1 lb. 4 fl. oz. ½ cup

Methods: 1. Using an electric mixer or wire whip, thoroughly combine the softened Wholesome Farms Butter Blend with the pecans and maple syrup. 2. Spread the mixture lengthwise in a 2"-3" band across the bottom of a piece of parchment paper. 3. Roll the parchment paper to form a log, twisting both ends of the paper to remove air and tighten the roll. Wrap the log with plastic wrap, label, date and store refrigerated or frozen for longer shelf life. 4. Maple pecan butter can be used to top French toast, pancakes, waffles, breakfast , breads, muffins, croissants etc.


Ginger Soy Compound Butter A great compound butter that combines fresh ginger, garlic and soy sauce that is great on chicken or fish. Yield: 1-1/2 Pound (cst/oz) Food Cost Per Serving: $.12 Ingredient Wholesome Farms European Butter Blend- unsalted, softened Ginger - fresh grated Garlic - minced Soy sauce Black pepper - ground

Quantity 1 lb. 2 tbsp. 1 tsp. 2 fl. oz. 1 tsp.

Methods: 1. Using an electric mixer or wire whip thoroughly combine all ingredients. 2. Spread mixture lengthwise in a 2"-3" band across the bottom of a piece of parchment paper. 3. Roll the parchment paper to form a log, twisting both ends of the parchment paper to remove air and tighten the roll. Wrap the log with plastic wrap, label, date and store refrigerated or frozen until needed.. 4. Slice desired portion and place on top of cooked poultry or fish. 5. If desired, place cooked butter topped chicken or fish under a broiler or salamander to start melting.


Grilled Chicken and Caramelized Glazed Pear Fresh Spinach Salad served with grilled chicken, caramelized pears, walnuts a slice of blue cheese with a balsamic vinaigrette dressing. Yield: 4 Servings Food Cost Per Serving: $1.78 Ingredient Wholesome Farms European Style Butter Blend White Wine Vinegar Brown Sugar Brown Pears, firm, cored and quartered Walnuts, halved Fresh Baby Arugula Grilled Chicken Breast, sliced Soft Blue Cheese, sliced Imperial Balsamic Vinaigrette Dressing

Quantity 3 oz. 6 tbsp. 4 oz. 2 each 4 oz. 3 ½ oz. 12 oz. 5 oz. 8 oz.

Methods: 1. Heat butter, vinegar and sugar in a non-stick sautĂŠ pan over medium heat. 2. Place pear quarters and walnuts into pan. 3. Cook for 4 minutes or until the pears are just soft. 4. Do not over cook the pears. 5. Place arugula on a plate. 6. Top with the warm pears, walnuts and grilled chicken. 7. Drizzle with Balsamic Vinaigrette Dressing . 8. Garnish with a slice of soft blue cheese.


Cilantro Butter An enticing twist to standard butter, Cilantro butter will bring out the best flavor of your poultry beef or seafood. Yield: 1 Pound (cost/oz) Food Cost Per Serving: $.08 Ingredient Imperial Lobster Base Wholesome Farms European Style Butter Blend

Quantity 2 tbsp. 1 lb.

Fresh Cilantro

Âź cup

Fresh Limes - juice and zest from 2 limes

2 each

Black Pepper Methods: 1. Place all ingredients in a mixing bowl and whip to incorporate. 2. Place butter mixture onto a sheet of parchment paper. 3. Roll into a cylinder, twisting the ends to form a tight log. 4. Place in refrigerator or freezer until needed. 5. Slice desired portion and place on top of cooked fish, chicken, beef, etc., then place under a broiler or salamander to start melting. 6. Finished butter can also be added to a finished pan sauce or gravy or for sautĂŠing/flavoring vegetables and pasta.

1 tsp.


Parmesan Herb Butter A blend of fresh parsley, garlic, grated parmesan cheese and Wholesome Farms European Butter Blend that creates a classic taste for pasta dishes. Yield: 1 ½ lbs. Food Cost Per Serving: $.09 Ingredient

Quantity

Minced Garlic Wholesome Farms European Butter Blend - unsalted, softened Parsley - fresh chopped

1 tbsp. 1 lb.

Parmesan cheese - grated Black pepper - ground

½ cup ½ tsp.

½ cup

Methods: 1. Using an electric mixer or wire whip, thoroughly combine all ingredients 2. Spread mixture lengthwise in a 2" - 3" band across the bottom of a piece of parchment paper. 3. Roll the parchment paper to form a log, twisting both ends of the paper to remove air and tighten the roll. Wrap with plastic wrap, label, date and refrigerate or freeze for a longer shelf life. 4. Slice desired portion and melt on top of grilled meats, poultry or bread or use to finish sauces and pasta.


Frisee Salad and Goat Cheese with Strawberries Grilled chicken, strawberries, goat cheese, Frisee lettuce, baby arugula, chives, and cilantro tossed in a Imperial Balsamic Vinaigrette Dressing and garnished with honey roasted pecans. Yield: 4-6 Servings Food Cost Per Serving: $1.60 Ingredient Frisee Lettuce, cleaned and trimmed Baby Arugula Lettuce Chives, sliced Cilantro, chopped Strawberries, cleaned and trimmed ½ inch sliced Goat Cheese, crumbled Grilled Chicken Breast, ½ inch diced Honey Roasted Pecans Imperial Balsamic & Olive Oil Vinaigrette Methods: 1. Combine frisee, arugula, chives, chopped cilantro, chicken, strawberries, and the goat cheese crumbles in a bowl. 2. Add dressing and toss to coat. 3. Season to taste with salt and pepper. 4. Portion on plates and garnish with pecans.

Quantity 8 oz. 2 oz. 1 oz. 1 oz. 7 oz. 3 oz. 16 oz. 3 oz. As needed


Mango Balsamic Crab Salad Light and fresh mango and crab meat salad - perfect as a large entree or small side salad. Yield: 4-6 Servings Food Cost Per Serving: $2.75 Ingredient

Quantity

Crab meat, lump or jumbo lump Mango, fresh, peeled and diced ¼” Red roasted pepper, ¼” diced Chives, clean and sliced Cayene pepper Mesclun lettuce Imperial Balsamic & Olive Oil Vinaigrette

10 oz. 4 oz. 2 oz. 2 tbsp. ¼ tsp. 6 oz. As needed

Methods: 1. 2. 3. 4. 5.

Mix all ingredients gently, except the lettuce. Pour dressing over crab mixture. Coat lightly, but well. Portion lettuce on plates. Portion crab salad in center of lettuce. Serve immediately.


Summer Cucumber Napoleon with Fresh Asparagus and Chive Raita A great appetizer that boasts sliced beefsteak tomatoes, cucumbers, asparagus that is topped with delicious tomato scallion raita and drizzled with golden italian and balsamic dressing. Methods:

Yield: 20 Servings Food Cost Per Serving: $1.15 Ingredient Beefsteak Tomato, Âź inch slices English Cucumber, skin on Âź inch slices Asparagus, steamed, chilled

Quantity 10 tomatoes 20 each 60 pieces

Imperial Balsamic & Olive Oil Vinaigrette Classic Golden Italian Dressing

20 fl. oz. 20 fl. oz.

Tomato Scallion Raita - see recipe below Salt and Pepper

10 oz. wt. to taste

Tomato Scallion Raita Ingredient Plain Yogurt Scallion, thinly sliced

Quantity 4 cups 1 1/3 cup.

Tomato, diced small

1 cup

Lemon Juice

1 tsp.

Salt

to taste

Methods: 1. Mix all ingredients together 2. Place in refrigerator overnight to allow flavors to marry

1. Take slices of tomato and cucumber, lightly brush with a small amount of the Italian Dressing. 2. Sprinkle a small amount of salt and cracked pepper on one surface of the vegetables. 3. Begin layering them, starting first with one slice of tomato, then followed by a layer consisting of three slices of cucumber . 4. Follow this pattern until you have used all of the vegetables. The top layer should be a tomato slice. Place this in the center of an individual serving plate. 5. Place the chilled, cooked asparagus on the top layer and apply 1 tbsp. of the Tomato Scallion Raita. 6. Drizzle the remaining Italian Dressing, followed by the Balsamic Dressing. 7. Garnish with additional cracked pepper if desired.


Roasted Beet and Goat Cheese Salad Sweet meets savory in this stunning salad. Dappled with goat's cheese and dark red roasted beets, this salad is lightly coated in Hidden Valley Balsamic Vinaigrette Dressing. Roasted almonds add a tasty crunch and a burst of flavor. Yield: 4 Servings Food Cost Per Serving: $1.45 Ingredient Yellow Beets, washed, medium Red Beets, washed, medium Butter It and Salad Oil with Extra-Virgin Olive Oil Goat Cheese, sliced Parsley, flat leaf, chopped Salt Black Pepper, coursely ground Baby Mizuna Lettuce Haricots Verts, trimmed, blanched Nicoise Olives, pitted Imperial Balsamic & Olive Oil Vinaigrette Roasted Almonds Methods: 1. Pre-heat oven to 400°F. 2. Rub beets with oil. Place on a sheet pan. 3. Roast until fork tender, 60-90 minutes. Once cooled peel off outer skin and dice into ½ inch pieces. 4. Place beets into a bowl and season to taste with salt and pepper. 5. Mix chopped parsley in with the beets. 6. Mix haricot verts, olives and cheese together. 7. Portion mizuna on plates. Portion haricot verts over mizuna. 8. Place beets in the middle of plate. 9. Drizzle dressing over the plate. 10. Garnish with roasted almonds.

Quantity 2 each 2 each 2 tbsp. 9 oz. 2 tbsp. To taste To taste 6 oz. 8 oz. 4 oz. As needed 3 oz.


Strawberry Salad with Caramelized Pecans Tender, sweet strawberries accented with caramelized pecans and blue cheese chunks, this appetizing salad combines the best of these flavors to make a winning menu item for your operation. Yield: 20 Servings Food Cost Per Serving: $2.09 Ingredient Pecans - whole Honey (clover, orange blossom, etc) Sugar - granulated Salt Mixed greens - spring or mesclun mix Strawberries - quartered Imperial Balsamic & Olive Oil Vinaigrette Blue cheese crumbles - Danish, Roquefort or Maytag Green onion - sliced

Quantity 3 ¾ lbs. 10 fl. oz. 10 oz. wt. As needed 6 ¼ lbs. 2 ½ lbs. 1 quart 2 lbs. ½ cup

Methods: 1. For the pecans - in a large non-stick pan over low heat, melt the sugar with the honey. 2. Add a tsp.. of salt and the pecans to the honey sugar mixture and stir with a rubber spatula until the pecans are evenly coated. 3. Cook the mixture until it turns a light amber color (about 5 minutes), then transfer to a sheet pan, separating the pecans as much as possible to prevent sticking. 4. For one serving, place 5 oz. wt. of mixed greens in a large stainless steel bowl and gently toss with 1 ½ oz. wt. each of strawberries and dressing. 5. Transfer the salad mixture to a large chilled serving bowl and top with 1 oz. wt. of caramelized pecans and 1 ½ oz. wt. of crumbled blue cheese. 6. Garnish with sliced green onion.


Pineapple Blue Cheese Sauce Creamy blue cheese paired with the sweet, tropical taste of pineapple makes this sauce a great dip for veggies or chips. For added island flavor, try serving in a hollowed out pineapple. Aloha! Yield: 1 Âź gallons Food Cost Per Serving: $.08 Ingredients:

Quantity

Imperial Fromage Blue Cheese

1 gallon

Pineapple diced in juice

28 oz.

Methods: 1. Mix ingredients together. 2. Let rest for 2 hours before serving.


Bacon Blue Cheese Potato Salad A non traditional red skinned rustic potato salad with large chunks of crispy bacon and whole grain mustard and finished with blue cheese. Yield: 20 Servings Food Cost Per Serving: $0.45 Ingredient

Quantity

Red Potatoes Bacon, cooked Blue Cheese, crumbled Imperial Culinary Mayonnaise Whole Grain Mustard

5 lbs. 1 lb . 1 ½ cups 1 cup 2 tbsp.

Celery, diced Green Onion, sliced

1 ½ cups ½ cup

Vinegar Parsley, chopped Black pepper, coarsely cracked

¼ cup ¼ cup 1 ½ tbsp.

Kosher Salt

1 ½ tbsp.

Methods: 1. In a large pot, cover potatoes with water and cook until fork tender. Cool for 20 - 30 minutes 2. Chop bacon into ¼ inch pieces. 3. Combine mayonnaise, mustard and vinegar 4. Cut potatoes into quarters and combine with dressing. 5. Add remaining ingredients and toss well. 6. Store covered in a refrigerated cooler at 40 degrees F until ready to serve.


Blue Buffalo Chicken Sandwich A tender breast of chicken lightly coated in seasoned cornmeal, deep fried, tossed in Buffalo Sauce and topped with additional Blue Cheese dressing. Served on a sandwich roll with lettuce, sliced tomato, diced celery, and a side of steak fries. Yield: 20 Servings Food Cost Per Serving: $1.78 Ingredient Chicken breast - boneless, skinless, 5 oz. wt. each Flour - all purpose, seasoned with salt & pepper Buffalo Wing Sauce - see below Imperial Fromage Blue Cheese Dressing Sandwich roll - split and toasted Celery - ¼” slices Leaf lettuce - whole leaves Red onion – 1/8” slices Mel-Fry Free Multi Purpose, Zero Trans Fat Oil Tomato – ¼” slices

Methods: Quantity 20 pieces as needed 1 quart 20 fl. oz. 1 roll 10 oz. wt. 20 pieces 40 pieces as needed 40 pieces

Buffalo Wing Sauce Ingredient

Quantity

Butter It or Savory Liquid Butter Alternative

1 qt.

Cayenne Pepper Sauce

3 qt.

Methods: 1. Combine the Cayenne Pepper Sauce with the Phase Liquid Butter Alternative. 2. Transfer to an appropriate storage container, cover, label, date and refrigerate until needed. 3. For 1 dozen cooked wings, toss in stainless steel bowl with approximately 2 fl. oz. of Buffalo Wing Sauce.

1. Pre heat deep fryer to 350F. 2. For one serving, dredge chicken breast in seasoned flour and deep fry until the chicken reaches an internal temperature of 160F. 3. While chicken is cooking place the bottom half of one toasted roll onto a warm serving plate. 4. Place the top half of the toasted roll adjacent to the bottom half and garnish with 1 piece off leaf lettuce, 2 slices of tomato and 2 slices of red onion. 5. Transfer the cooked chicken to a stainless steel bowl and toss with 2 fl. oz. of Buffalo Sauce. 6. Place the chicken on the bottom half of the toasted roll and top with 1 fl. oz. of Marie's Chunky Blue Cheese dressing then finish with ½ oz. wt. of diced celery. 7. Garnish with french fries, pasta salad or appropriate side items.


Buffalo Wings The perfect buffalo wing is coming your way, this creation uses a great wing sauce as a base and combines the sauce and chicken with the perfect dipping sauce. Yield: 15 Servings Food Cost Per Serving: $2.98 Ingredient

Quantity

Chicken Wings, tips removed, cut in half at joint, rinsed and dried Buffalo Wing Sauce - see recipe below Cracked Black Pepper Salt Mel Fry Free Canola, Zero Trans, Multi Purpose OIl All Purpose Flour Seasoned Salt Blue Cheese Dipping Sauce - see recipe below

15 lbs. 3 cups 6 tsp. 3 tsp. as needed 9 cups 12 tbsp. 6 cups

Methods: 1. In a large shallow, non-reactive bowl combine the chicken, Buffalo Wing Sauce, pepper, and salt, and toss well to combine. 2. Cover the chicken with plastic wrap, refrigerate, and let marinate, for at least 1 hour, and up to 3 hours. 3. In a deep fat fryer, heat the oil to 350 degrees F. 4. In a large mixing bowl, combine the flour and 2 tablespoons seasoned salt. 5. Remove the chicken from the marinade and add to the flour one at a time, tossing to coat evenly 6. Add the chicken in 2 batches to the hot oil and cook, turning occasionally, until brown on all sides and cooked through, 6 to 8 minutes. 7. Remove the chicken wings from the fryer with a slotted spoon and drain on paper towels. Serve immediately with 6 oz. Blue Cheese Dipping Sauce.

Buffalo Wing Sauce Ingredient

Blue Cheese Dipping Sauce Ingredient

48 oz.

Red Pepper Sauce, hot

6 tsp.

Worchestershire Sauce

Butter It or Savory Liquid Butter Alternative

1 qt.

Cayenne Pepper Sauce

3 qt.

Methods: Quantity

Imperial Fromage Dressing Sour Cream

quantity

3 cups 3 tsp.

Methods: 1. Place all the ingredients in a food processor or blender and process on high speed until smooth, about 2 minutes. Pour into a decorative bowl.

1. Combine the Trailhand Cayenne Pepper Sauce with the Phase Liquid Butter Alternative. 2. Transfer to an appropriate storage container, cover, label, date and refrigerate until needed 3. For 1 dozen cooked wings, toss in stainless steel bowl with approximately 2 fl. oz. of Buffalo Wing Sauce


Loaded Baked Potato Skins Delicious crispy potato skins are filled with bacon, scallions and cheese. Serve with Maries Blue Cheese Dressing garnished with bacon. Yield: 15 Servings Food Cost Per Serving: $1.75 Ingredient Large potatoes, washed Olive oil Salt Scallions, thinly sliced Cheddar and/or Monterey Jack cheese Bacon, cooked and crumbled Imperial Fromage Blue Cheese Dressing

Quantity 15 each ¾ cup and 3 tbsp. To taste ¾ cup and 3 tbsp. 1 ¾ cups and 2 tbsp. 15 slices 3 ¾ lbs.

Methods: 1. Preheat oven to 400 degrees. Pierce potatoes with a knife and bake 45 minutes, or until tender. Cool. 2. Cut potatoes in half lengthwise and scoop potato out, leaving a ¼ " of potato on the skin. Use removed potato for mashed potatoes or another recipe. 3. Halve potatoes again then brush the inside of the potatoes with olive oil and sprinkle with salt. Place under broiler for about 5 minutes or until light brown. 4. Top cheese with bacon, scallions and blue cheese dressing. 5. Serve with a side of Imperial Fromage Blue Cheese Dressing and bacon garnish.


Buffalo Chicken Wrap Sandwich Crispy chunks of tender chicken breast cooked to perfection and combined with tomato, celery and lettuce, all wrapped in a fresh flour tortilla and topped with chunky blue cheese dressing, make this wrap a customer favorite. Yield: 20 Serving Food Cost Per Serving: $1.67 Ingredient Chicken - boneless, skinless breasts, julienne cut Celery - ¼ inch diced Tomato - ¼ inch diced Iceberg lettuce - shredded Flour Tortillas - 10" to 12" Imperial Fromage Blue Cheese Dressing Flour - all purpose, seasoned w/salt, paprika, black and cayenne pepper Buffallo Wing Sauce Fry On…ZTF

Quantity 5 lbs. 5 oz. wt. 5 oz. wt. 2 lbs. 20 each 2 ½ cups 4 cups 1 quart as needed

Methods: 1. Pre-heat deep fryer to 350F. 2. For one order, dredge 4 oz. wt. of chicken strips in seasoned flour then deep fry until they are golden brown and reach a minimum internal temperature of 165F. 3. Toss cooked chicken in Buffalo Wing Sauce. 4. Place chicken in a warm flour tortilla and top with 1 ½ oz. wt. of shredded lettuce and ¼ oz. wt. each of tomato and celery. 5. Finish by drizzling 1 fl. oz. of Imperial Fromage Blue Cheese Dressing over the celery and tomato. 6. Roll, cut and serve with chips, fries, vegetable or pasta salad.


Crispy Chicken Salad Wrap with Spicy Buffalo Ranch Sauce A spicy delicious lettuce wrap that uses dredged fried chicken, tasty buffalo ranch sauce and French's Fried Onions to give this flavorful recipe a kick. Yield: 15-20 Servings Food Cost Per Serving: $1.63 Ingredient Chicken breast, boneless, pounded flat Cayenne Pepper Sauce Imperial Buttermilk Ranch Dressing Imperial Culinary Mayonnaise Butter It Chicken Thighs, boneless, pounded flat

Quantity 2 lbs. 2 cups 1 cup 1 cup ½ cup 2 lbs.

Buttermilk All Purpose Flour Rice Flour Kosher Salt Black Pepper, fresh, cracked Cayenne Pepper Romaine Lettuce, washed, separated

2 quarts 1 cup 1 cup 1 tbsp. 1 tbsp. 1 tsp. 3 heads

Blue Cheese Crumbles French's Fried Onions

1 tsp. 2 tsp.

Methods: 1. To make the sauce, combine the hot sauce, dressing, mayonnaise and margarine together in a mixing bowl. Chill before using. 2. For chicken, preheat deep fryer to 365 degrees F. 3. Combine flour and seasoning together. Dredge chicken into seasoned flour, into buttermilk, then into flour. 4. Deep fry until golden brown. Dice and set aside. 5. Keep warm until ready for use. 6. To assemble - Place 1 oz. diced chicken on top of Romaine leaf, top with Blue Cheese and French’s Fried Onions. Drizzle with Buffalo Ranch Dressing.


BBQ Ranch Pulled Pork Salad Romaine and butter lettuce topped with pulled pork and tossed in a mixture of Imperial Buttermilk Ranch dressing, Creole mustard and BBQ sauce topped with apples, raisins and walnuts. Yield: 10 Portions Food Cost Per Serving: $2.51 Ingredient Romaine Lettuce, chopped Butter Lettuce, whole Carrots, Julienne Celery, sliced Red Bell Pepper, julienne Smoked Roast Pulled Pork Imperial Spicy BBQ Sauce Imperial Buttermilk Ranch Dressing Creole Mustard Granny Smith Apples, julienne Golden Raisins Walnuts, toasted, rough chop

Quantity 20 oz. 10 oz. 10 oz. 5 oz. 10 oz. 20 oz. 6 oz. 10 oz. 4 oz. 5 oz. 5 oz. 5 oz.

Methods: 1. Plate butter lettuce then romaine on top. 2. Arrange vegetables and pulled pork. 3. In a separate bowl combine BBQ sauce, ranch dressing and creole mustard, mix well. Set aside for later use. 4. Drizzle salad with Spicy Creole BBQ Ranch sauce and garnish with apple, raisins and walnuts.


Santa Fe BBQ Ranch Chicken Salad A Southwestern favorite of Imperial Buttermilk Ranch Dressing and BBQ Sauce drizzled over green leaf lettuce, topped with black beans, sweet yellow corn, seasoned chicken breast, pepper jack cheese and globe tomatoes. Yield: 10 Portions Food Cost Per Serving: $2.23 Ingredient Imperial Buttermilk Ranch Dressing Imperial BBQ Sauce Prepared Grilled Seasoned Chicken Breast, cubed Green Leaf Lettuce, chopped Black Beans, drained Sweet Yellow Corn Globe tomatoes, medium diced Pepper Jack Cheese, shredded

Quantity 15 oz. 5 oz. 20 oz 20 oz 3 cups 3 cups 3 cups 5 cups

Methods: 1. Prepare chicken as preferred; keep warm until ready for service. 2. Place chopped lettuce on place. Arrange black beans, sweet yellow corn, tomatoes, and top with grilled chicken strips. 3. Drizzle with 1 ½ oz. Ranch and ½ oz. BBQ sauce. 4. Garnish with shredded Pepper Jack cheese


Tortellini & Baby Romaine Salad with Chipotle Lemon Dressing A delightful blend of pasta and greens with a Chipotle Lemon Dressing to give it a tasty twist. Yield: 20 Servings Food Cost Per Serving: $ Ingredient Roasted Red Pepper Cheese Filled Tortellini, frozen Baby Romaine Lettuce hearts

Quantity 7 lbs.

Cheddar Cheese, shredded Queso Fresco, crumbled Red Onion, large, thinly sliced Imperial Buttermilk Ranch Dressing Ground Chipotle Lime Juice Lemon, juiced Red Jalapeño, for garnish

20 oz. 20 oz. 1 ½ cups 3 quarts

14 heads

2 tbsp. ¼ cup 1 each 20 each

Methods: 1. For the dressing, mix the Ranch, ground chipotle and lime juice until incorporated. Chill until ready for service. 2. For the salad, bring water to a boil in a quart stock pot. Add frozen tortellini and stir well. Bring back to a boil and continue cooking for 8 minutes, stirring occasionally. 3. Drain pasta, and rinse under cold water until cool. Add oil and toss to coat. 4. Place into clean container and store refrigerated until needed for service. 5. Chop hearts of romaine into 2 inch long segments and wash well. Spin dry in salad spinner or dry on paper towels. Store refrigerated until ready to use. 6. For each order, combine 3 cups romaine, 2 oz . of Chipotle Lemon dressing, and 2 tbsp. sliced red onion in a medium mixing bowl. Mix well. 7. Place on chilled plate and sprinkle with 1 oz. shredded cheddar cheese and 1 oz. queso fresco. 8. Top with tortellini and garnish with one red jalapeño.


Grilled Chicken Ranch BLT Salad Fresh, cooked bacon is added to this tasty salad that includes grilled and sliced chicken, served on a bed of shredded romaine and iceberg lettuce, diced tomatoes, chopped green onions, diced bacon, crispy croutons all tossed with Imperial Buttermilk Ranch Dressing. Yield: 20 Servings Food Cost Per Serving: $1.85 Ingredient Chicken breast - boneless, skinless, 5 oz .wt .portion Romaine & Iceberg lettuce blend - 1" pieces Seasoned croutons Tomato - ½ oz. wt. wedges Bacon - cooked, ½ " dice Green onion - sliced Imperial Buttermilk Ranch Dressing Salt Black pepper - ground Methods: 1. To prepare one serving, lightly season one chicken breast with salt and pepper and place on a well seasoned pre-heated grill cooking it until it reaches an internal temperature of 165F. 2. While chicken is cooking place 4 oz. wt. of salad mix in a chilled serving bowl. 3. Slice grilled chicken breast into seven pieces, then place lengthwise over the greens alternating with 6 tomato wedges. 4. Top the greens with ½ oz. wt. of croutons, 1 oz. wt. of bacon and 1 tbsp. of green onion. 5. Finish by drizzling 1 ½ fl. oz. of Ranch dressing over the entire salad.

Quantity 20 pieces 5 lbs. 10 oz. wt. 120 pieces 1 ¼ lb. 1 ¼ cup 1 quart as needed as needed


Honey Mustard Teriyaki Sauce A great blend of sweet and sour, this recipe combines honey mustard and teriyaki to create a great sauce for meats and chicken. Yield: 1 Gallon (cst/oz.) Food Cost Per Serving: $.05 Ingredient

Quantity

Imperial Honey Mustard Dressing & Dip

64 fl. oz.

Ventura Teriyaki Sauce

64 fl. oz.

Methods: 1. Thoroughly combine ingredients in a large mixing container 2. Transfer to an appropriate storage container, cover, label, date and refrigerate until needed


Grilled Ham, Smoked Turkey and Cheese Sandwich Baked ham, smoked turkey and cheddar cheese grilled with Hidden Valley Golden Honey Mustard dressing. A new twist to the traditional grilled cheese sandwich. Yield: 20 Servings Food Cost Per Serving: $1.52 Ingredient Kaola Gold or Chef's Pride Pan & Grill Oil Baked ham - sliced Oven roasted smoked turkey - sliced Cheddar cheese - sliced, ½ oz. each Bread - sliced white, wheat, sourdough, pumpernickel, rye etc Imperial Honey Mustard Dressing & Dip

Quantity 20 fl. oz. 2 ½ lbs. 2 ½ lbs. 40 pieces 40 pieces 1 ¼ quart

Methods: 1. Pre-heat a flat top griddle or large sauté pan to medium/medium high heat and add 2 fl. oz. of Kaola Gold or Chef's Pride Pan & Grill oil 2. Coat one side each of two slices of bread with 1 fl. oz. each of Honey Mustard Dressing 3. Place both pieces of bread, dry side down on the hot Kaola Gold or Chef's Pride Pan & Grill oil then top the honey mustard coated sides with 1 piece each of cheese. 4. Place 2 oz. wt. each of turkey and ham on one of the bread slices. 5. Close the sandwich by placing the other piece of bread, cheese side down, over the meat. 6. When the outsides of both slices of bread are golden brown and the cheese is melted, remove the sandwich from the grill or pan, cut in half and transfer to a warm serving plate.


Curried Turkey Satay with Honey Mustard Mango Fruit Coleslaw A light full flavored salad with unique tangy sweet fruit coleslaw. Yield: 1 Serving Food Cost Per Serving: $1.45 Ingredient Wooden skewers - soaked overnight Turkey Breast, sliced thinly Curry Powder Sugar Cayenne Pepper Mango, thinly sliced Pineapple, thinly sliced Cantaloupe, thinly sliced Red Bell Pepper, small diced Imperial Honey Mustard Dressing & Dip Red Leaf Lettuce, use for garnish

Quantity 3 each 6 oz. 1 tsp. 1 tsp. ½ tsp. ½ cup ¼ cup ¼ cup 2 tbsp. 2 oz. 2-3 each serving

Methods: 1. Slice the turkey thinly, combine the curry, sugar and cayenne in a bowl. Toss and coat the turkey, marinate for 1 hour. 2. Skewer the turkey and reserve. Heat a grill or pan, and lightly oil, season satay with salt and pepper and cook through. 3. Slice the fruit, and toss in the dressing. Check seasonings. 4. To build, place a mound of fruit coleslaw onto several leaves of lettuce, arrange the satay's around the fruit coleslaw.


Cavatappi Chicken Caesar Salad A southwest favorite! Cavatti pasta, roasted red peppers and crumbled chorizo tossed with Imperial Tuscan Caesar Dressing and served on a bed of romaine lettuce. Topped with grilled chicken breast, pico de gallo, croutons and parmesan cheese. Yield: 10 Servings Food Cost Per Serving: $3.63 Ingredient Grilled Chicken, sliced Parmesan Cheese, shredded Pico De Gallo Roasted Red Peppers, ¼ inch diced Chorizo Sausage, cooked Cavatappi Pasta, cooked Romaine Lettuce Hearts, grilled Romaine Lettuce, shredded Croutons Imperial Tuscan Caesar Dressing

Quantity 30 oz. 5 oz. 10 oz. 7 ½ oz. 20 oz. 35 oz. 10 to 20 halves 10 oz. 7 ½ oz. 40 oz.

Methods: 1. Toss pasta with 2 oz. of Hidden Valley Robusto Creamy Caesar Dressing, crumbled chorizo sausage and roasted peppers. 2. For 1 serving, arrange 2 halves of grilled romaine on a large bowl or a large plate. 3. Place 1 oz. of shredded lettuce on plate. 4. Place 3 ½ oz. of dressed pasta mixture over lettuce. 5. Place 1 oz. of pico de gallo on the side of the pasta. 6. Place 3 oz. of grilled chicken over pasta. 7. Sprinkle ½ oz. of shredded parmesan cheese over the top of the salad. 8. Put ¾ oz. of croutons on the plate. 9. Serve with a side of Imperial Tuscan Caesar Dressing .


Screwy Pasta and Crab Salad Rotini pasta, crab meat, red, yellow and green bell peppers and red onions tossed in Imperial Tuscan Caesar Dressing and served over a bed of mixed salad greens. Yield: 20 Servings Food Cost Per Serving: $3.50 Ingredient Rotini pasta - cooked and chilled Crab meat- Phillips lump, backfin, claw or special Red bell pepper - julienne cut Yellow bell pepper - julienne cut Green bell pepper - julienne cut Cherry tomato Butter Leaf Lettuce - 1 inch dice Red onion - 1/4" dice Imperial Tuscan Caesar Parsley - fresh, whole sprigs

Quantity 5 lb. 3 ¾ lb. 10 oz. wt. 10 oz. wt. 10 oz. wt. 20 pieces 3 ¾ lb. 5 oz. wt. 1 quart 20 pieces

Methods: 1. For one order, in a medium sized stainless steel bowl combine 3 oz. wt. crab, 4 oz. wt. of pasta, ½ oz. wt. of each pepper and red onion with 1 ½ oz. of Caesar dressing, mixing gently to incorporate 2. Layer the bottom of a chilled serving bowl with 3 oz. wt. of salad greens then top with the crab and pasta mixture 3. Finish by garnishing with a cherry tomato and fresh parsley sprig 4. Serve with an additional side of Caesar dressing


Easy Chicken and Caesar Salad Wrap Yield: 20 Servings Food Cost Per Serving: $1.60 Ingredient Flour tortillas, 12" Chicken breast - grilled, sliced, chilled Romaine lettuce - washed, dried, cut into Âź inch ribbons Imperial Tuscan Caesar Dressing

Quantity 20 each 7 lbs. 5 Heads, large 2 quarts

Methods: 1. For each wrap heat one flour tortilla in microwave for 20 seconds to soften it. 2. For each wrap heat one flour tortilla in microwave for 20 seconds to soften it. 3. Lay tortilla flat on work surface. Place filling on front edge of tortilla n a neat line. Roll front edge of tortilla up and over filling and continue to roll until tortilla wraps completely around filling.


Pasta with Roasted Vegetables and Caesar Sauce Pasta, roasted vegetables, sun dried tomatoes and sautéed garlic tossed in Imperial Tuscan Caesar dressing and served warm topped with grated parmesan cheese and fresh basil. Yield: 20 Servings Food Cost Per Serving: $2.04 Ingredient Imperial Tuscan Caesar Dressing Pasta - cooked and cooled; penne, farfalle, rigatoni, orecchiette, etc.

Quantity 1 ¼ quart 10 lbs.

Roasted vegetables - see recipe below Sun-dried tomatoes - julienne cut Olive oil Parmesan cheese - grated Basil - fresh, ribbon cut, reserve tops for garnish Garlic, minced Salt Black pepper - ground

7 ½ lbs. 1 ¼ lbs. 3 1/3 tbsp. 10 oz. wt. 1/3 cup 2 cloves as needed as needed

Methods: 1. For one serving, place a medium sized sauté pan on medium high heat 2. Add ½ fl. oz. of olive oil to pan, heat for a moment then add garlic and sauté until translucent. 3. Add 1 cup of roasted vegetables and 1 tsp. of basil to pan and toss to heat 4. Add ½ oz. sun-dried tomato, 2 fl. oz. of Imperial Tuscan Caesar and 2 cups of hot pasta to pan 5. Toss all ingredients, add 1 oz. of Parmesan cheese, retoss pasta, adjust seasoning and pour into a warm pasta bowl 6. Garnish with fresh basil tops and additional Parmesan cheese

Roasted Vegetables Ingredient Green zucchini - ¾ ' diced Yellow squash - ¾ " dice Green bell pepper - ¾ " dice Red bell pepper - ¾ " dice Mushrooms - medium domestic, quartered Red onion - ¾ " dice Mel-Fry Free Multi Purpose, Zero Trans Fat Oil Salt Black pepper, ground Eggplant - ¾ " dice Imperial Balsamic Vinaigrette

Quantity ¾ lb. ¾ lb . ¾ lb . 1 lb. ¾ lb. ½ lb . 1 ½ fl. oz. ½ tsp. ½ tsp. ¾ lb. 8 fl. oz

Methods: 1. Toss vegetables, Mel-Fry Free, salt and pepper in a large mixing bowl 2. Spread mixture evenly on a sheet pan 3. Cook in a convection oven for 15 minutes at 350F or until vegetables are lightly browned 4. Cool vegetables, transfer to a shallow storage container, cover, label, date and refrigerate until needed. 5. To serve on a buffet or as a side item toss chilled roasted vegetables with 1 ½ fl. oz. of Balsamic Vinaigrette. 6. or added contrast of color, flavor and texture top or toss with fresh mozzarella, feta or cotija cheese and fresh oregano, basil or cilantro.


Yellow Tomato and Crispy Parmesan Salad Yield: 4 Portions Food Cost Per Serving: $1.25 Ingredient Romaine Lettuce Hearts, cleaned & trimmed, cut into quarters. Yellow Tomatoes, peared & halved Red Onions, thinly sliced Parmesan Cheese, finely shredded for garnishing Imperial Tuscan Caesar Dressing Lemon Juice Garlic, chopped and toasted Bread, thinly sliced Grandioso SautĂŠ and Salad Oil with Extra-Virgin Olive Oil Parmesan Cheese, grated

Quantity 8-12 quarters 8 oz. 2 oz. 2 oz. 6 oz. 1 oz. 1 oz. 16 slices 6 oz. 3 oz.

Methods: 1. To make the dressing, mix Caesar dressing, lemon juice and toasted garlic, let sit for 30 minutes before using. 2. Brush bread with olive oil and sprinkle with parmesan. 3. Place on sheet pan and cook under a pre-heated broiler until golden brown. 4. Place lettuce on plate with the grilled bread, tomatoes and sliced red onion. 5. Garnish with parmesan. Tips: To make this a wonderful entrĂŠe salad, just 4 oz. of grill steak or chicken or 4 grilled shrimp.


Smoked Turkey, Spinach and Mushroom Smoked julienne cut turkey is combined with fresh mushrooms, spinach, black olives, parmesan cheese and topped with Classic Italian Separating Herb Dressing with Olive Oil to make this tasty salad. Yield: 20 Servings Food Cost Per Serving: $1.88 Ingredient Classic Italian Separating Herb Dressing with Olive Oil Mushrooms - medium, whole Spinach - stems removed, 2" pieces Roasted red pepper - julienne cut Black olives - whole, medium pitted Smoked turkey - julienne cut Parmesan cheese - shaved Methods: 1. In a plastic storage container combine 1 quart of the Italian dressing with the mushrooms, cover, label, date, refrigerate and marinate for 4-8 hours 2. For one order grill 2 oz. wt. of mushrooms, chill and reserve 3. In a stainless steel bowl gently toss 3 oz. wt. each of spinach and turkey, 1 oz. wt. of roasted red peppers and 1 ½ fl. oz . of Italian dressing 4. Transfer the salad mixture to a large chilled serving bowl and garnish with the reserved mushrooms, 1 oz. wt. of black olives and ¼ oz. wt. of parmesan cheese

Quantity 3 ½ quarts 2 ½ lb. 3 ¾ lb. 1 ¼ lb. 1 ¼ lb. 3 ¾ lb. 5 oz. wt.


Grilled Eggplant and Tomato Salad A delightful side dish that tastes great with many different entrees. Yield: 20 Side Dish Svgs Food Cost Per Serving: $.70 Ingredient Baby Eggplant, sliced into ½ inch thick rounds Tomatoes, diced Basil Sprigs Classic Golden Italian Dressing Salt and Pepper

Quantity 5 lbs. 2.5 lbs. 20 small sprigs 1 quart to taste

Methods: 1. Toss sliced eggplant with 2 cups of the Italian Dressing and grill over medium high heat until tender 2. Cool and reserve 3. Toss tomatoes with 2 cups of the Italian dressing. Refrigerate until needed 4. For service, arrange 4 ounces of eggplant slices neatly on a plate. 5. Top with 2 oz. of tomato mixture. Sprinkle with salt and pepper to taste. Garnish with basil sprig.


Ancho Chili Sugar Rub This combination of ancho chilies, cumin, mustard and cinnamon is a great coating for seafood, poultry or beef. Yield: 3 Cups Food Cost Per Serving: $0.11 Ingredient Imperial Vegetarian Base Sugar Mustard powder Cinnamon, ground Paprika Ancho chili peppers, ground Cumin, ground Black pepper, ground

Quantity 1 tbsp. 1 cup ½ tsp. ¼ tsp. ¼ cup 1 cup ¼ cup 1/3 cup

Methods: 1. 2. 3. 4.

Mix all dry ingredients together in a bowl making sure base is well incorporated Brush olive oil onto protein of choice Coat each piece of protein with sugar mixture, pan sear and finish in the oven Cooking time varies depending on type and thickness of protein

Chef's Tips - Substitute chicken, beef, pork, turkey or seafood base for a different twist.


Santa Fe Seasoning and Dry Rub A wonderful combination of New Mexico style premium Herbs and Spices offering an authentic flavor profile when broiling or grilling various meat, poultry and fish selections. May also be used as a seasoning for your favorite cream sauces, dressings or dips. Yield: 1 Cup (cst/oz) Food Cost Per Serving: $.08 Ingredient Chili powder Imperial Vegetarian Base Ground cumin

Quantity ½ cup ž tbsp. 1 1/3 tbsp.

Ground coriander

1 tsp.

Garlic powder Onion powder

1 tsp. 1 tsp.

Low sodium soy sauce

1 tbsp.

Methods: 1. Mix all ingredients together in a bowl, making sure base is well incorporated 2. As a rub for proteins, rub a liberal amount onto fish, poultry, beef or pork, refrigerate and marinate for 4-18 hours depending on protein 3. Pan sear, grill, stir fry, roast, or rotisserie product 4. Cooking time varies depending on product, thickness and cooking method 5. As a seasoning, use in cream sauces, dressings and dips Chef's Tip - Can use chicken, beef, pork, turkey or seafood base to change up the flavor profile.


Herb Infused Oil for Sauteing Flavored oils are great for busy cooks who don't have fresh herbs on hand. These oils can also replace several ingredients or steps and simplify recipes. Yield: 1 Quart Food Cost Per Serving: $0 Ingredient Butter-It Liquid Butter Alternatives Fresh Garlic

Quantity 1 Quart 16 each

Rosemary Leaf

4 tsp.

Thyme Leaf

4 tsp.

Parsley Leaf

1 tsp.

Kosher Salt White Pepper

1 tsp. pinch

Methods: 1.

Combine Butter It, minced garlic, rosemary, thyme, parsley, salt and pepper in a sauce pan and bring to a boil. Remove from heat, cool, strain and keep covered until ready for service.


Sysco Salad Dressing Recipes