BACON, PIECES COOKING PROCEDURE

Transcription

1 BACON, PIECES COOKING months - frozen 7 days - opened and held under refrigeration 2 weeks - cooked and held under refrigeration n/a As needed Bacon Slices Drain Rack half size s/s Pans 2 ½" Deep Metal grease receptacle S/S Tongs Sheet pan 1 Place Bacon Strips in a single layer on a sheet pan. Do not remove the Bacon from the paper. 2 Bake in 350 F oven for approximately 7-8 minutes, or until Bacon is visibly crispy (not burned). NOTE: Use bottom oven to cook Bacon to prevent spilling hot grease. 3 When timer sounds, carefully remove pan from oven. Remove cooked Bacon with s/s tongs and transfer to a s/s pan with drain pan. Discard paper. 4 Cool Bacon on drain rack until it reaches room temperature. Using a sharp knife and a white cutting board cut Bacon into 1/4" pieces. 5 Transfer to a container, cover, label and refrigerate until needed. Yield: n/a Revision Date: 11/21/2011

2 BAKE, BROCCOLI CHEESE AND RICE Rice: Prepared - 24 hours held under refrigeration Cheese Sauce: Prepared - discard at end of day 2 hours 3 Quarts Rice Pilaf Prepared Hot (83000) Chef knife 1.5 Quarts Sauce Cheese Prepared Hot (83175) Cutting board 2 Quarts Broccoli Spears Wet Pack Frozen, Or Mixing Bowl 2 Quarts Broccoli Florets Fresh Spatula USING FROZEN BROCCOLI SPEARS 1 Thaw Broccoli wet pack under cold running water. 2 Remove stalks and cut into ½" pieces, mix in with florets and set aside. Follow same cutting procedure for carry over product. 3 Prepare Rice Pilaf per recipe. 4 Prepare Cheese Sauce per recipe. 5 Mix 3 quarts hot Rice and 1½ quarts of hot Cheese Sauce in a large s/s bowl, then gently stir in thawed Broccoli. Divide evenly into 2 sprayed 2½" deep s/s half pans. 6 Steam covered for 6 minutes, or until internal temperature reaches 165ºF. Transfer to the food bar for service. USING FRESH BROCCOLI 1 Remove stalks from florets then cut both stalks and florets into ½" pieces. 2 Place Broccoli into perforated half size s/s pan. Steam uncovered for 4 minutes. 3 After steaming Broccoli, place under cold running water to chill rapidly. 4 Prepare Rice Pilaf per recipe. 5 Prepare Cheese Sauce per recipe. 6 Mix hot Rice, or carry-over rice, and hot Cheese Sauce in a large s/s bowl then gently stir in cooled Broccoli. 7 Divide into 2 sprayed 2½" deep s/s half pans. 8 Steam covered for 6 minutes or until internal temperature reaches 165ºF. Transfer to the food bar for service. Yield: 2-2½" deep s/s half pans Revision Date: 11/9/2010

3 BAKE, BROCCOLI CHEESE AND RICE Rice: Prepared - 24 hours held under refrigeration Cheese Sauce: Prepared - discard at end of day 2 hours Note: It is acceptable to add up to 2 cups carry over rice and 1 cup of carry over broccoli to this dish. In doing so you must add an additional ½ cup cheese sauce. Discard dish when hold time expires. Yield: 2-2½" deep s/s half pans Revision Date: 11/9/2010

4 BAKE, CHICKEN PARMESAN WITH PASTA Chicken = 6 months frozen Sauce = 3 days opened, refrigerated; 6 months unopened 30 Minutes 6 Cups Chicken Popcorn Nugget Rtc half size perf. s/s pan 2" deep 3.5 Cups Sauce Pasta, Hot Mixing Bowl 1 Cup Cheese Mozzarella Bevel Shred Rubber spatula 0.25 Cup Cheese Parmesan Flavored Shred Shredded Tongs 4 Cups Pasta Penne (Prefered May use other Pasta) (82150), Hot As needed Parsley Flakes 1 Fry Popcorn Chicken Nuggets following recipe. 2 Cook Pasta following recipe. 3 Pour 2 cups of heated Pasta Sauce into a mixing bowl. Add 4 cups of cooked, hot Pasta and toss well with a rubber spatula. 4 In a sprayed 2½" deep s/s half pan or an omelet pan, pour the hot Pasta and Sauce. Add 6 cups of cooked Popcorn Chicken evenly over the Pasta. 5 Drizzle 1.5 cups hot Pasta Sauce evenly over the Chicken. 6 Sprinkle 1 cup of Mozzarella and 1/4 cup of Parmesan Cheese over the Chicken and Sauce. 7 Bake uncovered in 350ºF oven for 2-3 minutes to melt Cheese. 8 Garnish with Parsley. 9 Transfer to the food bar for service. Yield: 1-2½" deep s/s half pan or 1 omelet pan Revision Date: 11/9/2010

5 BAKE, MINI PARMESAN days - frozen, unopened 30 minutes 9 Each Chopped Steak 2.7oz Country Fried 1 oz Ladle 9 Tablespoons Sauce Pasta Heated Tongs 9 Teaspoons Cheese Parmesan Flavored Shred Shredded 9 Tablespoons Cheese Mozzarella Bevel Shred 1 Teaspoon Parsley Flakes 1 Fry Mini Chicken Fried Steaks for 3-4 minutes, or until golden brown and an internal temperature of 165ºF is reached. 2 Place 9 patties in single layer onto a sprayed 2½" deep s/s half pan. (DO NOT STACK!) 3 Top each patty with 1 tablespoon of shredded Mozzarella Cheese. 4 Ladle 1 ounce of heated Pasta Sauce over the melting Cheese, spreading Sauce to the edge of the patty. 5 Sprinkle each patty with 1 teaspoon of Parmesan Cheese. 6 Sprinkle Parsley Flakes over each patty and transfer to the food bar for service. Yield: 2½" deep s/s half pan Revision Date: 10/5/2010

6 BAKE, MINI PARMESAN WITH PASTA Country Steak = 180 days frozen, unopened Sauce = 3 days opened; 6 months unopened 30 Minutes 6 Each Chopped Steak 2.7oz Country Fried Mixing Bowl 3.5 Cups Sauce Pasta Heated Rubber spatula 0.25 Cup Cheese Parmesan Flavored Shred Shredded S/S Tongs 1 Cup Cheese Mozzarella Bevel Shred 4 Cups Pasta Penne Prefered May use other Pasta (82150), Hot As needed Parsley Flakes 1 Fry mini Country Steaks following recipe. 2 Cook Pasta following recipe. 3 Pour 2 cups of heated Pasta Sauce into a mixing bowl; add 4 cups of cooked, hot Pasta and toss well with a rubber spatula. 4 In a sprayed 2½" deep s/s half pan, or an omelet pan, pour the hot Pasta and Sauce. 5 On cutting board cut each mini Country Steak into 5 strips. Arrange evenly over the Pasta. 6 Drizzle 1.5 cups hot Pasta Sauce evenly over the Country Steak strips. 7 Sprinkle 1 cup of Mozzarella and 1/4 cup of Parmesan cheese over the Meat and Sauce. 8 Bake uncovered in 350ºF oven for 2-3 minutes to melt Cheese. 9 Garnish with Parsley. 10 Transfer to the food bar for service. Yield: 1-2½" deep s/s half pan or 1 - omelet pan Revision Date: 11/9/2010

7 BBQ PULLED PORK days - cooked and refrigerated 6 hours 1 Package Pork Roast Cooked Broken into 2" chunks, Drained Full Size Pan 3 Cups Sauce Honey Bbq Large Cooks Spoon Mixing Bowl 1 In a large mixing bowl, combine 3 cups of Honey BBQ sauce with the prepared Pork. 2 Transfer to a 2-½" deep S/S full pan, cover with plastic wrap and place in steamer for minutes or until an internal temperature of 165 F is reached. 3 Place in the appropriate pan, and transfer to the food bar for service. Note: It is acceptable to add up to 2 cups carry over pork pot roast (meat only) to this dish. Discard dish when hold time expires. Note: If using Pork Cushion for recipe, follow Pork Cushion Cooking Procedure recipe. Yield: 1-2½"deep s/s full pan Revision Date: 9/23/2014

8 BBQ, TEXAS MIXED Pre-Staged - 2 days refrigerated 4 hours 3 Cups Peppers Green Bell (60875), Julienne Chef knife 3 Cups Peppers Red Bell, Julienne Cutting board 1 Quart Onions White, Sliced Cutting glove 5 Pounds Pork Roast Cooked Broken into 2" chunks Large Cooks Spoon 4 Each Sausage Polish 6", Prepared Large mixing bowl 0.5 Cup Oil All Purpose Salad 2 Cups Sauce Honey Bbq PRE-STAGE 1 In a large mixing bowl, toss the peppers, onions, pork, sausage and oil. 2 Divide the mixture into two 2 ½ deep s/s half pans or two casserole pans. 3 Cover, label, and refrigerate. Cool to 40 F. COOKING 4 Cook for 10 minutes uncovered in a 350 F convection oven. 5 Add the BBQ Sauce (1 cup per pan), stir and cook for an additional 10 minutes, until 165 F is reached. 6 Transfer to food bar for service. Note: It is acceptable to add up to 2 cups pork pot roast (meat only) to this dish. Discard dish when hold time expires. Yield: 2-2½" deep s/s half pans or 2 - casserole pans Revision Date: 11/9/2010

9 BEANS AND FRANKS days - refrigerated 4 hours baked 2 Pounds Turkey Frank Cut into 8 pieces half size s/s Pan 2 ½" Deep 1 #10 Can Navy Beans, Undrained Mixing Bowl 1 Quart Sauce Honey Bbq Rubber spatula 2 Cups Bacon Pieces Cooked (80005) 2 Cups Sugar Brown As needed Pan Release Spray PRE-STAGE 1 Using a sanitized cutting board and chef knife cut each Turkey Frank into 8 pieces. 2 In a large mixing bowl, place the un-drained Beans, Bacon Bits, Brown Sugar, Franks and BBQ Sauce. 3 Mix well with a rubber spatula to coat all the Beans and Franks. 4 Spray two pans with Pan Release. 5 Evenly divide the mixture between the two pans. 6 Cover, label and refrigerate until needed. COOKING 1 Bake uncovered in a 350 F convection oven for minutes, or until internal temperature of 165 F is reached. 2 Transfer to the food bar for service. REFRESH 1 If beans thicken after 2 hour hold time; add 1/2 cup honey BBQ sauce stir and continue to hold for 2 additional hours. Yield: Qt. Casserole or 2-2½" deep s/s half pans Revision Date: 9/23/2013

10 BEANS, BAKED PORK BBQ days - refrigerated 2 hours baked 1 #10 Can Navy Beans half size s/s Pan 2 ½" Deep 1 Quart Sauce Honey Bbq Mixing Bowl 2 Cups Bacon Pieces Cooked (80005) Rubber spatula 2 Cups Sugar Brown As needed Pan Release Spray PRE-STAGE 1 In a large mixing bowl, place the un-drained Navy Beans, Bacon Bits, Brown Sugar and BBQ Sauce. 2 Mix well with a rubber spatula to coat all of the Beans. 3 Spray the two pans with Pan Release. 4 Evenly divide the BBQ Bean mixture between the two pans. 5 Cover, label and refrigerate until needed. COOKING 1 Bake uncovered in a 350 F convection oven for 30 minutes or until internal temperature of 165 F is reached. 2 Transfer to the food bar for service. Yield: Qt. Casserole or 2-2½" deep s/s half pans Revision Date: 8/26/2011

11 BEANS, CHUCK WAGON hours - refrigerated 1 hour held hot 5 Pounds Ground Beef Thawed Measuring Container 3 Cups Ham Red Label Pit Leftover, ½" Diced Measuring Cup 3 Cups Bacon Pieces Cooked Cooked (80005), Chopped Measuring Spoons 2.5 Teaspoons Salt Spoon 3 Cups Onions Yellow 1/4" Diced (60800) 1 Cup Yellow Mustard 7 Cups Sugar Brown 9 Cups Ketchup 1 #10 Can Beans Great Northern/brine Undrained 0.5 #10 Can Beans Kidney Drained, Rinsed 4 Cups Sauce Honey Bbq Pre-Stage 1 Brown the Ground Beef on the flat top (or the kettle or on the stovetop). 2 While the Beef is browning, mix all other ingredients in a large container until combined. 3 Drain browned Beef and add it to the other ingredients and mix well. Transfer to four 2½" deep s/s half pans. 4 Place in the walk-in to cool until needed. Cover, label and date. For Service: 1 Bake uncovered in a 350ºF convection oven for approximante 30 minutes or until an internal temperature of 165ºF is reached. 2 Transfer Beans into appropriate size pan and place on the food bar for service. Yield: 16 lbs or 4-2½" deep s/s half pans Revision Date: 12/20/2012

12 BEANS, LIMA days - frozen 1 day - Carried Over 1 hour 2 Quarts Beans Baby Lima Iqf 0.75 Cup Seasoning Vegetable 1 Place frozen Lima Beans and Vegetable Seasoning into pan and mix thoroughly. 2 Heat in steamer uncovered for 8 to 10 minutes, or until an internal temperature of 165ºF is reached. 3 Transfer to food bar for service. half size s/s Pan 2 ½" Deep Yield: Qt. Casserole or 1-2½" deep S/S half pan Revision Date: 11/9/2010

13 BEANS, NORTHERN months - unopened 2 hours prepared 1 #10 Can Beans Great Northern/brine, Drained half size s/s Pan 2 ½" Deep 0.25 Cup Seasoning Potato Rubber spatula 0.5 Cup Bacon Pieces Cooked (80005) 1 Pour 1 # 10 can of Northern Beans into a pan. 2 Measure and add Potato Seasoning, Bacon and Beans, mix thoroughly. 3 Heat in steamer for 20 minutes, or until an internal temperature of 165 F is reached. 4 Transfer to food bar for service. Yield: 1-2½" deep S/S half pan or Qt. Casserole Revision Date: 11/9/2010

14 BEANS, WESTERN BBQ days - pre-staged, refrigerated 2 hours Sauce Knife 2 Pounds Raw Bacon Cut Into 1/4" Pieces (48-50 slices) Large Cooks Spoon 12 Cups Onions Yellow 1/4" Diced (60800) Mixing Bowl 2.5 Tablespoons Pepper Black Shaker Grind Rubber spatula 6 Cups Sugar Brown Packed Tightly 18 Cups Sauce Honey Bbq (1 gal & 2 cups) 0.5 Cup Yellow Mustard BBQ Beans 1 #10 Can Navy Beans Drained and Rinsed, (10½ Cups) 2 Quarts Sauce Prepared (80076) SAUCE 1 Cut raw Bacon into small slices. Cook Bacon in kettle/stovetop on medium heat until brown. 2 Add Onions and sauté until translucent. 3 Add Pepper, Brown Sugar, BBQ Sauce and Mustard. 4 Stir and cook until the Sugar is dissolved. Pour into storage container, cover and label. (Follow proper cooling procedures.) TO BAKE 1 Mix 1 #10 can of Beans (drained and rinsed) and 2 quarts of Sauce in a mixing bowl, then divide evenly into 2 sprayed 2½" deep S/S half pans. 2 Bake un-covered in convection oven minutes or until internal temperature of 165ºF is reached. 3 Transfer to the food bar for service. Yield: 2-2½" deep S/S half pans Revision Date: 11/9/2010

15 BEEF AND NOODLES Roast: 2 days - opened, covered, thawed 21 days - unopened, thawed 1 day - Pre-staged Noodles and Beef, refrigerated 2 hours 2.5 Quarts Pasta Egg Noodles half size s/s Pan 2 ½" Deep 2 Quarts Gravy Beef Prepared (81500) Measuring Container 1 Quart Pot Roast, Shredded Mixing Bowl Rubber spatula 1 Prepare 2 quarts of Beef Gravy or if using already prepared gravy, place 2 quarts of gravy in a pan, cover and place in steamer for minutes or until an internal temperature of 165 F is reached. Gravy may also be heated by using a pan on the stove or in the microwave. 2 Place cold pasta and pot roast in mixing bowl, add hot gravy to bowl and use a rubber spatula to mix thoroughly. Transfer to a sprayed casserole pan or a half size s/s pan. 3 Place pan covered into steamer for minutes or until an internal temperature of 165 is reached. Sauce may be heated ahead of time and held hot for up to 2 hours prior to use. Note: "Hot Sauce-Cold Pasta" method can only be used for immediate service and CANNOT be pre staged, ONLY NOODLES and BEEF can be Pre Staged Yield: 5.5 quarts or 2-2½" deep s/s half pans Revision Date: 10/2/2014

16 BEEF RAVIOLI, KIDS hours prestaged 2 hours on buffet 1 Can Beef Ravioli Aluminum Foil Rubber spatula PRE-STAGE: 1 Open Ravioli and evenly distribute between 2 pans. Wrap each pan with foil, label and date. Store in walk-in cooler for later use. FOR SERVICE: 1 Heat Ravioli in the oven for minutes until an internal temperature of 165ºF is reached. 2 Transfer to appropriate pan and place on hot food bar for service. Yield: 2-2½" deep s/s half pans Revision Date: 2/4/2014

17 BEEF STEW Roast: 2 days - Opened covered, thawed 21 days - Unopened, thawed 4 hours 2 Cups Potatoes Fresh (Red Or White), 1" Pieces Chef knife 2 Cups Carrots Fresh Or Frozen, ½" Pieces Cutting board 1 Cup Celery ½" Pieces Cutting glove 1 Cup Onions Yellow 1/8 " (60800), Sliced Full Size Perforated Pan 1 Quart Gravy Beef Prepared (81500) Mixing Bowl 6 Cups Beef Cooked Pot Roast 1 Teaspoon Black Pepper 0.5 Teaspoon Salt As needed Pan Release Spray PRE-STAGE 1 Place all vegetables into stainless steel perforated pan. 2 Steam uncovered for 15 minutes, until tender. 3 Shred appropriate quantity of Beef Pot Roast. 4 In a mixing bowl, combine cooked Vegetables, Gravy, Salt, Pepper and shredded Pot Roast. 5 Spray 2 pans with Pan Release. 6 Divide product mixture evenly between the 2 pans. 7 Cover, label and refrigerate until needed. COOKING 1 Remove pan from cooler and steam uncovered for approximately 15 minutes, or until an internal temperature of 165 F is reached. 2 Transfer to the food bar for service. Note: It is acceptable to add up to 2 cups carry over Vegetables and 1 cup of carry over Beef Pot Roast to this dish. Discard dish when hold time expires. Yield: 2-2½" deep, S/S half pans or casserole pans or 2 - Omlette Revision Date: 11/9/2010

18 BEEF STROGANOFF Roast: 2 days - Opened, covered, thawed 21 days - Unopened, thawed 2 hours 2 Quarts Pasta Egg Noodles, Cooked Perforated Pan 1 Quart Gravy Beef Prepared (81500) Rubber spatula 2 Cups Sour Cream Blend Whisk 4 Cups Beef Cooked Pot Roast Shredded 4 Cups Mushrooms Fresh, Sliced As needed Pan Release Spray 1 Place sliced Mushrooms into perforated s/s pan. Steam uncovered for 5 minutes. 2 From Pot Roast, pull apart shreds of Beef. 3 In mixing bowl, combine prepared Beef Gravy and Sour Cream. Mix well. 4 Add Meat, cooked Mushrooms, and Noodles to Gravy mixture. 5 Spray the 2 pans and evenly split mixture between the pans. 6 Heat in steamer (uncovered) for 15 minutes or until an internal temperature of 165 F is reached. Stir halfway through cooking cycle. 7 Place on food bar for service. Yield: 2-2½" deep s/s half pans or 2 - casserole pans Revision Date: 11/9/2010

19 BEEF, POT ROAST day - Pre-Staged, refrigerated 2 days - Meat, opened, covered, refrigerated 21 days - Meat, unopened, refrigerated 2 hours 1 Pouch Beef Cooked Pot Roast W/ Juice Chef knife 1 Batch Pot Roast Vegetables Prepared (83975) Cutting board 1 Package Mix Au Jus Beef Cutting glove 2 Quarts Water Hot, (195º - 205ºF) Whisk PRE-STAGE 1 Cut Beef Pot Roast into 1 thick slices, cutting across the grain. 2 Hand tear slices into 1 x 1 cubes. 3 Evenly divide pot roast into three 2-½" deep S/S half pans. Mound pot roast in center of pans. 4 Equally divide pre-cooked prepared Pot Roast Vegetables into the 3 pans, placing around Pot Roast. 5 Dissolve Au Jus mix into hot Water, using a wire whisk. Add juice from Pot Roast to prepared Au Jus. Mix again. 6 Pour 4 cups of mixture over each of the 3 pans of Pot Roast. 7 Cover, label, and place in walk-in cooler until needed. COOKING 1 Remove pan from cooler and steam uncovered for minutes or until a minimum internal temperature of 165 F is reached. Drain off any liquid in excess of 1 deep. 2 Transfer to food bar for service. Yield: 3-2½" deep S/S half pans Revision Date: 10/5/2010

20 BEEF, ROAST CARVED days from pack date - unseasoned, held under refrigeration 3 days - seasoned, held under refrigeration 1 Each Beef Top Round Choice Seasoning makes 1½ cups Aluminum Foil Chef knife 1 Cup Salt & Pepper Mixture 3-1 (31575) Cutting board 9 Tablespoons Seasoning Bread Stick Cutting glove Drain Rack Fork Full Size Sheet Pan half size s/s pan 4" deep Mixing Container with Lid Plastic Wrap Tongs ROAST BEEF SEASONING 1 In container, mix Salt & Pepper and Breadstick Seasoning. 2 Cover and set aside until needed. ROAST S 1 Place 1 full Roast on red cutting board. 2 Using scissors remove plastic covering. 3 Cut Roast into 3 equal sections (be sure to use a mesh cutting glove). 4 Season each 1/3 section of Roast with ½ cup of Roast Beef Seasoning, making sure you evenly apply to all sides of the Roast. 5 Wrap each piece of Roast firmly with plastic film. 6 Then wrap each Roast firmly with foil, shiny side in. 7 Place up to three wrapped Roasts onto a full size sheet pan with drain rack inserted. 8 Place pan in 350º F convection oven for 2½ - 3½ hours, depending on the size of the Roast. After the Roasts have been cooking for 2 hours, begin to monitor the temperatures every 15 minutes. The Roast is ready when the center reaches an internal temperature of 145º F. Yield: 1 Roast cut into thirds Revision Date: 11/9/2010

21 BEEF, ROAST CARVED days from pack date - unseasoned, held under refrigeration 3 days - seasoned, held under refrigeration 9 Place cooked Roast into 4 deep s/s half pan and take to the carving station. (Back-up Roasts can be stored in the holding oven). 10 Place Roast onto cutting board at carving station. 11 Cut Roast in half lengthwise. 12 Place one of the halves back into the electric steam well and cover until needed. 13 With fat side up cut Roast into 1/8 slices and serve on Guest s plates, using a long fork or tongs. NOTE: After cutting each 1/3 Roast in half, each half should yield approximately 25-1/8 thick slices (fattier sections will be less). Yield: 1 Roast cut into thirds Revision Date: 11/9/2010

22 BREAD CRUMBS, GARLIC HERB hours 8 Cups Panko Bread Crumbs Measuring Cup 1 Cup Garlic Herb Butter Melted (30030) Mixing Bowl Rubber spatula 1 Melt the 1 cup of the Garlic Herb Butter. 2 Place the 8 cups of Panko Bread Crumbs and the 1 cup of Melted Garlic Herb Butter into a mixing bowl and mix well. 3 All Bread Crumbs should be evenly coated with the butter. 4 Place into an appropriate container. Yield: 8 cups Revision Date: 2/17/2014

23 BREAD CRUMBS, PARMESAN hours - Covered, refrigerated 2 Cups Panko Bread Crumbs Measuring Cup 0.5 Cup Cheese Parmesan Flavored Shred Mixing Bowl 2 Teaspoons 3 to 1 Kosher Salt & Pepper Mixture Rubber spatula 2 Tablespoons Parsley Flakes 3 Tablespoons Oil All Purpose Salad 1 Place the Bread Crumbs, Shredded Parmesan Cheese, Kosher Salt & Pepper and Parsley Flakes into a Mixing Bowl and mix well. 2 Add the Oil and mix well, make sure that no clumps are present and all the Bread Crumbs have been coated with the Oil. 3 Place into an appropriate container, cover, label & date and store in walk-in until needed. Yield: 2.5 cups Revision Date: 9/26/2011

24 BREAD, PEPPERONI hours - pre-staged held under refrigeration 30 minutes prepared 1 Each Pizza Crust Dough, Thawed Docker 40 Slices Pepperoni, Sliced Knife 2 Cups Cheese Mozzarella Bevel Shred, Shredded Pastry Brush As needed Garlic Butter Prepared (83775) Sheet pan As needed Flour All-purpose 1 Place the thawed Dough on a large surface area dusted lightly with Flour to keep it from sticking (a sheet pan may be used). 2 Dock Pizza Dough, and gently pull the edges to make an elongated rectangular shape. (This is easily done when Dough is at a room temperature.) 3 Brush face of Dough with the melted Garlic Butter and evenly distribute the Cheese. 4 Distribute sliced Pepperoni, leaving a ½ inch lip around the entire dough surface. 5 Starting from the bottom, roll the dough up, making sure not to leave any gaps, until the roll has reached the top. Pinch the ½ inch lip of Dough together with the surface of the rolled Dough until sealed. Roll should be about 2½ circumference and 2 feet in length. 6 Turn the sealed side facing down, and brush entire outer surface Garlic Butter. 7 Bake in convection oven at 350 F for 10 minutes, until golden brown and Cheese is melted. 8 Allow the bread to cool for about 5 minutes before slicing into 1 inch pieces, serve immediately. Yield: One loaf cut into 25 pieces Revision Date: 11/9/2010

25 BROCCOLI & CHEESE POTATO TOPPER Broccoli - 90 days frozen 2 hours 2 Quarts Broccoli Florets Colander 4 Cups Sauce Cheese Prepared (83175), Hot Rubber spatula 1 Place Broccoli in pan and steam uncovered for 5 minutes until tender and a minimum temperature of 165 F is reached. 2 Drain Water thoroughly from Broccoli. 3 Add heated Cheese Sauce to Broccoli and mix thoroughly. 4 Transfer to food bar for service. Yield: 1-2½" deep S/S half pan Revision Date: 11/9/2010

26 BROCCOLI FLORETS, FRESH days - pre-staged in portion bags, held under refrigeration 1 day - Carried Over 30 minutes Fresh Broccoli Florets for Buffet 2 Pounds Broccoli Florets Fresh 1 Cup Water Hot, Omit if using steamer 0.25 Cup Butter Blend Sunglow Fresh Broccoli Florets for Platters As needed Broccoli Florets Fresh, 3 ounces pre-staged in portion bags BROCCOLI FOR BUFFET 1 Wash Broccoli heads in cool water. Remove green leaves and any banding. 2 Remove approximately 3 of stem from the bottom of the Broccoli head, discard. 3 Slice Broccoli from head to stem into quarters, allowing for a 2 to 3 spear. 4 Approximate Cooking Times: Stovetop Steamer Steam Jacketed Kettle 3 Minutes 3 Minutes 4 Minutes Plastic Portion Bags 5 Add melted Sun Glow to cooked Broccoli. 6 Transfer to food bar for service. BROCCOLI FOR PLATTERS 1 Follow steps 1-3 above for washing and cutting Broccoli. 2 Pre-stage 3-4 ounces of clean cut Broccoli into portion bags. 3 As platters are ordered, pull individual Broccoli portion bags and follow the cooking instructions below. Microwave Steamer 1.15 minutes 3 minutes 4 When cook time is reached place cooked Broccoli on entrée plate and serve immediately. Yield: n/a Revision Date: 11/9/2010

27 BROCCOLI, LEMON PEPPERED Broccoli = 90 days frozen Seasoning = 6 months 30 minutes 2 Pounds Broccoli Spears Wet Pack Chef knife 1 Cup Water Hot, Omit if using steamer Cutting board 0.25 Cup Butter Blend Sunglow, Melted Cutting glove 1 Tablespoon Seasoning Lemon Pepper Lexan Pan with Lid FROZEN BROCCOLI: 1 Remove from box. FRESH BROCCOLI: 1 Wash Broccoli head in cool water. Remove green leaves and any banding. 2 Trim 2-3 from the stem of the Broccoli head and discard. 3 Slice Broccoli head from head to stem into quarters, allowing for a 2 to 3 spear. STEAMER : 1 Place frozen or fresh Broccoli spears into a 2½ deep s/s half pan. 2 Steam frozen Broccoli for 6 minutes or fresh Broccoli for 8 minutes, or until a minimum internal temperature of 165 F is reached. 3 Distribute Broccoli evenly in pan, then evenly top with melted Sun Glow. 4 Distribute Lemon Pepper Seasoning evenly over cooked Broccoli. 5 Transfer to the food bar for service, or cover and place in holding unit. MICROWAVE : 1 Place frozen or fresh Broccoli spears into an appropriate size Lexan pan. 2 Add 1 cup of hot water and microwave on high for 8 minutes or until a minimum internal temperature of 165 F is reached. 3 Transfer cooked Broccoli into a 2½" deep s/s half pan. Evenly top with melted Sun Glow. 4 Distribute Lemon Pepper Seasoning evenly over cooked Broccoli. 5 Transfer to food bar for service. Yield: 1-2½" deep s/s half pan Revision Date: 10/15/2010

28 BROCCOLI, SPEARS days - Frozen 1 day - Carried Over 30 minutes 2 Pounds Broccoli Spears Wet Pack Chef knife 1 Cup Water Hot, Omit if using steamer Cutting board 0.25 Cup Butter Blend Sunglow Cutting glove FRESH BROCCOLI 1 Wash Broccoli heads in cool water. Remove green leaves and any banding. 2 Remove approximately 3 of stem from the bottom of the Broccoli head, discard. 3 Slice Broccoli from head to stem into quarters, allowing for a 2 to 3 spear. FROZEN BROCCOLI 1 Remove from box. 2 Using approved cooking method, heat Broccoli to 165 F. Approximate Cooking Times for Frozen Microwave Stovetop Steamer Steam Jacketed Kettle 3 Minutes 3 Minutes 3 Minutes 4 Minutes Approximate Cooking Times for Fresh Microwave Stovetop Steamer Steam Jacketed Kettle 4 Minutes 4 Minutes 4 Minutes 5 Minutes 3 Add melted Sun Glow to cooked Broccoli. 4 Transfer to food bar for service. Yield: 1 display pan Revision Date: 10/5/2010

29 BROTH, CHICKEN days - prepared, held under refrigeration 90 days - unprepared, held under refrigeration 1 Gallon Water Cold Tap Mixing Container with Lid 1 #24 Scoop Soup Base Chicken Whisk 1 In a large mixing container, combine all ingredients. Mix well with wire whisk until Chicken Base is completely dissolved. 2 Transfer to 1 gallon measuring container. 3 Cover, label with appropriate day dot and refrigerate until needed. Mix well before each use. Yield: 1 gallon Revision Date: 11/9/2010

30 BRUSSEL SPROUTS frozen - 1 year 1 hour prepared on food bar 1 Bag Brussel Sprouts half size perf. s/s pan 2" deep 0.5 Cup Sunglow Melted Measuring Cup 1 Place 1 bag of Brussel Sprouts into a perforated 1/2 size pan, and place in steamer. 2 Depending on steamer cook for 7-15 minutes, until internal temperature is 165 degrees. 3 Place in the appropriate pan for display and top with 1/2 cup of melted sunglow. 4 Place a Large Slotted Spoon in pan and put out for service. Yield: 1-2½" deep s/s half pan Revision Date: 2/14/2014

31 BURGER, BITES Yeast Rolls = 1 day wrapped and kept in airtight container at room temperature Burgers = 90 days frozen 30 minutes prepared 10 Each Beef Mini Burger Patties 2 Oz S/S metal spatula 10 Each Rolls Homestyle Prepared (11400), Split 5 Slices Cheese American 1 Prepare in batches of 10 patties. 2 Place frozen Patty on flat grill. 3 Grill 2 minutes each side until a minimum internal temperature of 160 F is reached - NO EXCEPTIONS. 4 Place a ½ slice of cheese on each cooked Beef Patty and allow to melt. 5 Place onto split Roll bottom, place crown on top of patty. Press lightly. BROILER METHOD 1 Prepare in batches of 10 patties. 2 Place frozen Patty on a clean & oiled section of the Broiler Grill 1 1/2 minutes each side until a minimum internal temperature of 160 F is reached - NO EXCEPTIONS. Place a ½ slice of cheese on each cooked Beef Patty and allow to melt. Place onto split Roll bottom, place crown on top of patty. Press lightly. NOTE: Make sure that the rolls are not over proofed. Yield: 1 per patty Revision Date: 8/26/2011

32 BUTTER, CAJUN days - prepared, refrigerated 4 hours room temp 8 hours on line refrigerated 4 Tablespoons Sunglow Measuring Cup 0.5 Teaspoon Kosher Salt Measuring Spoons 2 Teaspoons Seasoning Blackening Mixing Bowl Rubber spatula Wire whip 1 Allow Sunglow to soften at room temperature for 30 minutes. 2 Combine all ingredients in a mixing bowl. Mix well using a whisk and/or Rubber Spatula. 3 Transfer to an appropriate container and place on the line for use at room temperature, or cover, label, date and refrigerate until needed. Yield: ½ cup or 24 portions Revision Date: 2/17/2014

33 BUTTER, GARLIC HERB week under refrigeration Room Temperature - 4 hours 4 Pounds Butter Blend Sunglow Softened Measuring Cup 1 Cup Seasoning Garlic Herb Mixing Bowl with Paddle Rubber spatula Whisk 1 Add softened Sun Glow and Garlic Herb Seasoning into Mixer Bowl. 2 Using the paddle attachment, mix on low for one minute, turn mixer off and scrape down sides of bowl using a rubber spatula. 3 Mix on medium for an additional two minutes, or until seasoning is blended well into the Sun Glow. 4 Transfer to appropriate sized storage container for use. NOTE: Garlic Herb Butter should be Mayonnaise consistency, well mixed with no lumps of seasoning. Yield: 4 pounds Revision Date: 2/17/2014

34 CABBAGE, COUNTRY Cabbage = 2 days prepped Seasoning = 14 days - thawed; 6 months - frozen; 1 day - carried over 2 hours 4 Quarts Cabbage Green Chef knife 8 Ounces Seasoning Vegetable Cutting board Cutting glove CABBAGE PREP 1 Wash Cabbage. Remove only damaged outer Cabbage leaves and discard. 2 Slice Cabbage in two (2) halves, cutting vertically through stem. 3 Cut halves into quarters, then into eighths. 4 Remove white core or stem portion. 5 Cut Cabbage wedges into thirds, then pull apart to separate leaves. 6 Measure and place Cabbage in pan. Cover with cold water. 7 Cover, label with day dot, and store in cooler. CABBAGE COOKING 1 Combine Cabbage and Vegetable Seasoning. 2 Steam covered for 20 minutes or until an internal temperature of 165ºF is reached. 3 Transfer to a 2½" deep S/S half pan or a casserole pan. 4 Transfer to food bar for service. Yield: 1-2½" deep S/S half pan or 1 - casserole pan Revision Date: 7/31/2012

35 CABBAGE, UNSTUFFED minutes 6 Cups Cabbage Prepared (????) Aluminum Foil 2.5 Cups Ground Beef And Onions Prepared, 1/2 recipe Chef knife 6 Cups Sauce Pasta Cutting board 3 Cups Rice White Cooked (83050) Measuring Cup 1.5 Cups Cheese Mozzarella Bevel Shred Mixing Bowl Rubber spatula 1 Prep the Cabbage by washing, removing the core, chopping and steaming for approximately 20 minutes. 2 Measure out 6 cups of the steamed Cabbage and place into a mixing bowl. (About 3/4-1 head, depending on the size of the cabbage.) 3 Add the 2.5 cups prepared Ground Beef & Onions. 4 Add the 3 cups of cooked White Rice and 6 cups of Pasta Sauce. 5 Mix well using a rubber spatula. 6 Divide the mixture into 2 sprayed 2½" deep s/s half pans. (6.5 cups per pan.) 7 Top each pan with 3/4 cup of shredded Mozzarella Cheese. 8 Cover each pan with aluminum foil and place in the walk-in until needed. To Cook: 1 Place the pan into a 350ºF oven for minutes. Leave the pan covered. 2 Remove the pan from the oven and remove the aluminum foil. 3 Transfer to the food bar for service. Yield: 13 cups Revision Date: 3/30/2012

36 CARROTS days - frozen 12 hours - prepared, held under refrigeration 3 hours 2 Quarts Carrots Sliced Frozen Sliced 1 Cup Sugar Brown 1 Place Carrots into pan. 2 Evenly sprinkle the Brown Sugar over the carrots. 3 Heat uncovered in steamer for 8 minutes or until internal temperature of 165 F is reached. For thawed Carrots steam 4 minutes or until internal temperature reaches 165 F 4 Transfer to food bar for service.. Yield: 1-2½" deep S/S half pan or 1 - casserole pan Revision Date: 8/26/2011

37 CARROTS, BABY days - frozen 12 hours - prepared held under refrigeration 1 day - carried over 3 hours 2 Quarts Carrots Baby Frozen 1 Cup Sticky Bun Smear, Or Sugar Brown 1 Place Carrots into pan. 2 Add Sticky Bun Smear or Brown Sugar. 3 Steam uncovered for 6-8 minutes or until internal temperature of 165 F is reached. For thawed Carrots, steam 4 minutes or until internal temperature of 165 F is reached 4 Transfer to food bar for service. Yield: 1-2½" deep S/S half pan Revision Date: 10/5/2010

38 CARROTS, MAPLE GLAZED hours 2 Quarts Carrots Sliced Frozen Perforated Pan 1 Cup Glaze Maple, Prepared (81476), Hot Rubber spatula 1 Pour frozen Carrots into perforated half pan. 2 Steam uncovered in steamer for 8 minutes or until internal temperature of 165 F is reached. For thawed Carrots, steam 4 minutes or until internal temperature of 165 F is reached. 3 Transfer to a 2½" deep s/s third pan. 4 Pour hot Maple Glaze over Carrots and stir gently with a rubber spatula until all the Carrots are coated. 5 Transfer to food bar for service. Yield: 2 quarts or 1-2½" deep s/s third pan Revision Date: 11/9/2010

39 CARROTS, MAPLE GLAZED BABY days - frozen 12 hours - prepared held under refrigeration 3 hours Maple Glazed Carrots half size s/s Pan 2 ½" Deep 2 Quarts Carrots Baby Large Cooks Spoon 1 Cup Glaze Maple, Prepared (81476), Hot Maple Glaze Perforated Pan Rubber spatula 1 Cup Butter Blend Sunglow 5 Cups Water 1 Package Glaze Maple, Prepared (81476) MAPLE GLAZED CARROTS 1 Pour frozen Carrots into perforated half pan. 2 Steam uncovered for 6-8 minutes, or until an internal temperature of 165 F is reached. 3 Transfer to a 2½" deep S/S half pan. 4 Pour hot Maple Glaze over Carrots and stir gently with a rubber spatula until all Carrots are coated. 5 Hold on line in steam table (if using for entrees) or transfer to the food bar for service. 6 If serving with entrees serve each platter with two cook spoonfuls of Carrots. MAPLE GLAZE 1 Place melted Sunglow, Water and Maple Glaze Mix in a Groen kettle or sauce pan; stir to dissolve powder. 2 Stirring occasionally, bring mixture to a boil. Turn off heat and hold hot for service or allow to cool using proper cooling techniques. 3 Glaze may be portioned for future use and heated, covered in steamer (or microwave) to an internal temperature of 165 F. Yield: 1-2½" deep S/S half pan Revision Date: 11/9/2010

40 CASSEROLE, BEEF & POTATO (BASIC AMERICAN) Potatoes = 2 days - pre-staged, held under refrigeration 1 hour 2 Quarts Potatoes Au Gratin half size s/s Pan 2 ½" Deep 2.5 Quarts Hot Water (195º - 205ºF) Rubber spatula 2 Cups Cheese Ez Melt Shredded 6 Cups Ground Beef And Onions Prepared 1 Put 2 quarts of Basic American Au Gratin Potatoes into a sprayed 2½" s/s half pan. 2 Add 2.5 quarts of hot Water to the half size pan of Potatoes; mix well. 3 Bake for minutes. May pre-stage until needed. FOR SERVICE 1 Add the Ground Beef and Onion mixture and 1 cup of Cheese to the Potatoes; mix well. 2 Divide mixture evenly into two 2½" deep s/s half pans. Top each pan with an additional ½ cup of Cheese. 3 Bake uncovered at 350 F for minutes or until Cheese is lightly browned and it has reached a minimum internal temperature of 165 F. 4 Transfer to the food bar for service. Yield: 2-2½" deep s/s half pan Revision Date: 1/5/2012

41 CASSEROLE, BEEF AND POTATO Potatoes = 2 days - pre-staged, held under refrigeration 1 Hour 1 Package Potatoes Au Gratin half size s/s Pan 2 ½" Deep 2.5 Quarts Water (195º - 205ºF) Rubber spatula 2 Cups Cheese Ez Melt Shredded 6 Cups Ground Beef And Onions Prepared 1 Empty bag of Potatoes into 1 sprayed 2½" deep s/s half pan. 2 Add hot Water to the half size pan of Potatoes, mix well. 3 Bake for minutes. May pre-stage until needed. FOR SERVICE 1 Add the Ground Beef and Onion mixture and 1 cup of Cheese to the Potatoes, mix well. 2 Divide into two 2½" deep s/s half pans. Add 1/2 cup of Cheese to the top of each pan. 3 Bake uncovered at 350ºF for minutes or until internal temperature reaches 165ºF and the Cheese is lightly brown. 4 Transfer to the food bar for service. Yield: 2-2½" deep s/s half pans Revision Date: 11/9/2010

42 CASSEROLE, BROCCOLI & RICE days - pre-staged held under refrigeration 2 hours 6 Quarts Broccoli Spears Wet Pack Precooked until almost tender Mixing Bowl Rubber spatula 1 Cup Onions Yellow (60800), ¼" Diced 8.5 Cups Sauce Cheese Prepared (83175) 4.25 Quarts Rice Pilaf Prepared (83000) 0.5 Cup Cheese Ez Melt Shredded As needed Pan Release Spray PRE-STAGE 1 Place all ingredients (except EZ-melt Cheese) into a large mixing bowl. 2 Stir gently, using a rubber spatula, until thoroughly mixed. 3 Divide mixture evenly into two 4.5 qt. casserole pans or two 2½" deep S/S half pans sprayed with Pan Release. 4 Place 1/4 cup Imitation Shredded Cheddar Cheese on each pan over the casserole mixture. 5 Cover, label with appropriate day dot, and place in cooler until needed. COOKING 1 Steam covered for minutes. Or an internal temperature of 165 is reached. 3 Transfer to food bar for service. Recipe can be made using Broccoli Spears or Broccoli Pieces Yield: qt. casserole pans or 2-2½" deep S/S half pans Revision Date: 9/23/2014

43 CASSEROLE, BROCCOLI AND CAULIFLOWER hours 3 Cups Broccoli Florets Steamed half size s/s Pans 2 ½" Deep 2 Cups Cauliflower Steamed (60125) Measuring Cup 0.5 Cup Onions Yellow Diced (60800) Mixing Bowl 0.25 Cup Bacon Pieces Cooked Chopped (80005) 4 Cups Sauce, Cheesy Casserole Prepared (83160) 1.5 Cups Bread Crumbs, Garlic Herb Prepared (80260) As needed Pan Release Spray To Steam: 1 Clean and cut the Broccoli and Cauliflower into florets. (NOTE: it is acceptable to use either fresh or frozen broccoli/cauliflower.) 2 Steam for 12 minutes. Prep & Cook 1 Place 3 cups of steamed Broccoli and 2 cups of steamed Cauliflower into a mixing bowl along with the diced Onions, and chopped Bacon, and mix well. 2 Place the mixture into the bottom of a sprayed 2 ½" deep s/s half pan. 3 Evenly top the mixture with the 4 cups of Cheesy Casserole Sauce. 4 Evenly top with the 1½ cups of Garlic Herb Bread Crumbs. 5 Bake uncovered in a 350ºF oven for minutes. Internal temperature must reach 180ºF. Bread Crumbs should be golden brown. 6 Transfer to the food bar for service. Yield: 1-2 ½" deep s/s half pan Revision Date: 2/17/2014

44 CASSEROLE, CHICKEN NOODLE days - pre-staged, held under refrigeration 3 hours, discard at close 2 Cups Water (195º - 205ºF), Hot Large mixing bowl 2 Teaspoons Salt Rubber spatula 0.5 Teaspoon Black Pepper Sheet pan 2 Tablespoons Soup Base Chicken 2 Quarts Filling Chicken Pot Pie, Thawed 2 Quarts Pasta Egg Noodles, Cooked 0.5 Cup Croutons Crushed (30725) As needed Pan Release Spray PRE-STAGE 1 Combine hot Water, Salt, Black Pepper and Chicken Soup Base in large mixing bowl. 2 Knead the Chicken Pot Pie Filling in the pouch for even distribution of all ingredients. 3 Add Chicken Pot Pie Filling to liquid mixture. Gently combine using a rubber spatula. 4 Gently combine prepared Flat Noodles with seasoned Chicken Pot Pie Filling using a rubber spatula. 5 Coat pan with Pan Release. 6 Transfer Sauce and Noodle mixture into sprayed pan. 7 Cover, label with appropriate day dot, and refrigerate until needed. COOKING 8 Steam covered for minutes. 9 Top with crushed Croutons and bake uncovered, on a sheet pan, for an additional 5 minutes. Internal temperature must reach 165ºF. 10 Transfer to food bar for service. Note: It is acceptable to add up to 2 cups carried over vegetables and 1 cup of carried over de-boned chicken to this casserole. Discard dish when hold time expires. Yield: casserole pans or 1-2½" deep S/S half pan Revision Date: 10/5/2010

45 CASSEROLE, GREEN BEAN day - pre-staged, held under refrigeration 2 hours 1 #10 Can Beans Green Drained Mixing Bowl 1.5 Quarts Casserole Sauce (83151) Rubber spatula 2 Cups Onions Yellow Sauteed (60800) Whisk 2 Cups Mushrooms Fresh Sauteed 2 Cups Cheese Cheddar Shredded 0.5 Cup Cheese Parmesan Flavored Shred Shredded For Garnish 2 Cups Cheese Cheddar Shredded 1.5 Cups Onions French Fried PRE-STAGE 1 In a large mixing bowl, combine Casserole Sauce, 2 cups of Cheddar Cheese, 1/2 cup Parmesan Cheese, sautéed Mushrooms and Sautéed Onions. 2 Add Green Beans and gently fold into the mixture. Transfer to (2) sprayed 2½" deep S/S half pans. 3 Cover, label, date and refrigerate. FOR SERVICE 1 Bake uncovered in a 350ºF convection oven for minutes or until internal temperature reaches 165ºF. 2 Add 1 cup of Cheddar Cheese and 3/4 cup of French Fried Onions over each pan. 3 Place pans back into the oven and bake for an additional 3-5 minutes. 4 Transfer to the food bar for service. Yield: 2-2½" deep s/s half pans Revision Date: 11/9/2010

46 CASSEROLE, GREEN BEAN day - prestaged, covered, held under refrigeration 2 hours 1 #5 Can Soup Cream Of Mushroom (50 ounce can) Mixing Bowl 2 Cups Milk 2% Rubber spatula 2 #10 Cans Beans Green Drained Whisk 24 Ounces Onions French Fried 1 Mix Milk and Mushroom Soup together in a large mixing bowl with a wire whisk. 2 Add Green Beans and gently fold into the soup and milk mixture. Transfer into 2 sprayed half size S/S pans. Cover tightly with foil, label, date, refrigerate. Note: Carry over products may not be used if pre-staging this recipe, only when serving immediately. FOR SERVICE 1 Bake covered in a 350ºF convection oven for minutes or until internal temperature reaches 165ºF. 2 Remove covering and add 12 ounces of French fried onions over the top. Place pans back in the oven and bake for an additional 2 minutes. 3 Transfer to the food bar for service. Yield: 2-2½" deep s/s half pans Revision Date: 10/11/2012

47 CASSEROLE, KING RANCH hours As needed Pan Release Spray Mixing Bowl 2 Ounces Butter Blend Sunglow Melted Rubber spatula 1 Cup Peppers Green Bell ¼" diced (60875) 2 Cups Onions White ¼" diced 2 Cups Chicken (carry-over -or- Chicken Thigh Meat Prepared) 1 Cup Soup Cream Of Chicken 1 Cup Soup Cream Of Mushroom 1 Cup Sauce Pace Mild Picante 1 Teaspoon Chili Powder 0.5 Teaspoon Kosher Salt 0.25 Teaspoon Black Pepper 12 Each Corn Tortillas 1 Cup Cheese Ez Melt Shredded 2 Tablespoons Onions Green Sliced (60725) 1 Sauté the Onions and Green Bell Peppers in the melted Sunglow. 2 Mix together the sautéed Veggies, Cooked Chicken, Soups, Salsa, Chili Powder and Kosher Salt & Pepper. 3 Blanch the 12 tortillas in the fryer for 10 seconds to soften. 4 Spray a 2½" deep s/s half pan with Pan Release Spray and cover the bottom of the pan with 6 Corn Tortillas torn into 2-4 inch pieces. 5 Place half of the Soup Mixture over the torn Tortilla pieces. 6 Top with the remaining 6 Tortillas torn into 2 inch pieces. 7 Pour the remaining Soup mixture over the Tortillas. 8 Bake uncovered at 350 F for minutes or until an internal temperature of 165 F is reached. 9 Top with EZ Melt Cheese and place back in the oven uncovered until Cheese is melted. 10 Top with the Green Onions. Yield: 1-2½" deep s/s half pan Revision Date: 9/20/2010

48 CASSEROLE, KING RANCH hours 11 Transfer to the food bar for service. Yield: 1-2½" deep s/s half pan Revision Date: 9/20/2010

49 CASSEROLE, LOADED NACHO Heated Chili = discard at end of day 2 hours 6 Cups Chips White Round Tortilla Broken into pieces, (Broken into pieces) Squeeze bottle 5 Cups Chili, Steakhouse, Hot 1 Cup Sauce Cheese Prepared (83175), Hot 1 Cup Cheese Ez Melt Shredded As needed Sour Cream Blend 4 Tablespoons Jalapenos Sliced 2 Tablespoons Onions Green (60725), Sliced 0.5 Cup Tomatoes (61525), Diced 2 Arrange 4 cups of broken Tortilla Chips on the bottom of the pan, evenly covering the bottom. 3 Evenly top the Chips with 5 cups of Hot Steakhouse Chili. (To heat Chili: Steam in bag for approximately minutes or until internal temperature reaches 165ºF, hold hot until needed) 5 Evenly top with hot Cheese Sauce. 6 Top with 1 cup EZ Melt Cheese. 7 Top with the remaining 2 cups of broken Tortilla Chips. 8 Bake at 350ºF for 5-7 minutes, Cheese should be melted and the internal temperature should be 180ºF. 9 Remove from the oven and, using a squeeze bottle, squeeze Sour Cream onto the top of the Nacho Casserole in a zigzag pattern. 10 Evenly top with sliced Green Onions diced Tomatoes. 11 Evenly top with the sliced Jalapenos, about 16 each. 12 Serve immediately. Option: May use chilled products to make Casserole, increase the cook time and bake until internal temperature reaches 165ºF. 1 Generously spray a 2-1/2" s/s half pan with non-stick spray. Yield: 1-2½" deep s/s half pan Revision Date: 5/14/2012

50 CASSEROLE, POTATO hour 4 Cups Hashbrowns Iqf Shredded Thawed half size s/s Pan 2 ½" Deep 0.5 Cup Onions Yellow Diced (60800) Measuring Cup 0.25 Cup Bacon Pieces Cooked Chopped (80005) Mixing Bowl 4 Cups Sauce, Cheesy Casserole Prepared (83160) 1.5 Cups Bread Crumbs, Garlic Herb Prepared (80260) As needed Pan Release Spray 1 Place the 4 cups of Hash Browns into a mixing bowl, along with the diced Onions and chopped Bacon, and mix well. 2 Place in the bottom of a sprayed 2 ½" deep s/s half pan. 3 Evenly top with the 4 cups of Cheesy Casserole Sauce. 4 Evenly top with the 1½ cups Garlic Heb Bread Crumbs. 5 Bake uncovered in a 350ºF oven for 35 minutes. Internal temperature must reach 180ºF. Bread Crumbs should be Golden Brown and potatoes soft. 6 Transfer to the food bar for service. Yield: 1-2 ½" deep s/s half pan Revision Date: 2/17/2014

51 CASSEROLE, SOUTHWEST POTATO hour on the buffet 2 Ounces Butter Blend Sunglow Melted half size s/s Pans 2 ½" Deep 1 Bag Hashbrowns Iqf Shredded Measuring Cup 0.5 Cup Sauce Pace Mild Picante Measuring Spoons 0.75 Cup Cheese Cheddar Shredded Mixing Bowl 0.33 Cup Jalapenos Sliced Rubber spatula 1 Cup Sauce Cheese Prepared (83175) Spatula 0.25 Cup Tomatoes Fresh Diced 1/4" 0.25 Cup Onions Yellow Diced 1/4" (60800) 1 Place 2 oz. Sunglow on Flat Grill and use a metal spatula to spread. 2 Brown the Hash Browns until golden, if possible turning once only. 3 Place cooked Hash Browns in 2½" deep s/s half pan. Ladle Picante Sauce, then sprinkle Cheddar Cheese, next sprinkle Jalapenos, and finally ladle Cheese Sauce over Hash Browns. 4 Bake uncovered at 350 F until 170 F is reached, or approximately 30 minutes. 5 Mix the diced Tomatoes and Onions, and sprinkle over the top of the casserole. 6 Transfer to the food bar for service. Oven Method for Hash Browns: 1 Spray pan release on a half sheet pan. 2 Spread defrosted Hash Browns evenly on pan. Potatoes should only be 1/2" high (if needed, use second half sheet pan so Potatoes aren't crowded.) 3 Bake in 350ºF oven for 20 minutes. After 20 minutes, turn potatoes over with a metal spatula to ensure consistent browning. 4 Cook another 10 minutes. (Cook time may vary per Oven.) Hash Browns should be light, golden brown. 5 Follow steps 3-6 above. Yield: 1-2½" deep s/s half pan Revision Date: 4/2/2012

52 CASSEROLE, SWEET POTATO days - prepared, not heated 2 hour 1 #10 Can Sweet Potato, Drained Rubber spatula 0.5 Cup Butter Blend Sunglow, Melted 1 Cup Sugar Brown 3 Cups Miniature Marshmallows As needed Pan Release Spray 1 Pour drained Yams into a sprayed 2½" deep S/S half pan. 2 Pour melted Sun Glow evenly over the Yams then sprinkle with Brown Sugar. 3 Cook uncovered in 350ºF oven for 30 minutes or until internal temperature reaches 165ºF. 4 Evenly sprinkle with 3 cups of Miniature Marshmallows. Bake uncovered for an additional 5 minutes at 350ºF until the Marshmallows are golden brown. 5 Transfer to food bar for service. NOTE: Top with Marshmallows and bake just prior to displaying on buffet. Yield: 1-2½" deep S/S half pan Revision Date: 9/23/2013

53 CASSEROLE, SWEET POTATO Casserole = 2 days - pre-staged, held under refrigeration Sweet Potatoes = 2 days - cooked, held under refrigeration 2 hour Crumb Topping Mixing Bowl 1.5 Cups Sugar Brown Mixing Bowl with Paddle 1.5 Cups Flour All-purpose Rubber spatula 9 Tablespoons Butter Blend Sunglow Melted Sweet Potato Casserole 4 Quarts Sweet Potato Baked and Peeled 0.5 Cup Sugar Granulated 0.5 Cup Sugar Brown 0.5 Cup Eggs Scrambled Mix 1 Tablespoon Vanilla Extract 1 Cup Milk 2% 0.5 Cup Butter Blend Sunglow Melted 4.5 Cups Miniature Marshmallows As needed Pan Release Spray CRUMB TOPPING 1 Ensure Sun Glow is melted. In mixing bowl, toss all ingredients together and set aside. SWEET POTATO CASSEROLE 1 Sweet Potatoes should be baked for 1 hour, when cooled, peel off skin. (To meet Serv Safe requirements you may need to cut the Sweet Potatoes in half to cool within recommended time). 2 In mixing bowl with paddle attachment, mix Sweet Potatoes, Sugar, Brown Sugar, Eggs, Vanilla, Milk and melted Sun Glow on medium speed for 2-3 minutes. 3 Pour mixture evenly into (3) sprayed 2½" deep s/s half pans; smooth the top. 4 Evenly divide Crumb Topping and sprinkle on top of the (3) pans. 5 Bake uncovered in 350ºF oven for minutes or until internal temperature reaches 165ºF. 6 Sprinkle 1.5 cups of miniature marshmallows evenly over each pan. 7 Bake uncovered for an additional 5 minutes at 350ºF until the marshmallows are golden brown. 8 Transfer to the food bar for service. Yield: 3-2½" deep s/s half pans Revision Date: 9/23/2013

54 CASSEROLE, TATER TOT hours refrigerated 1 hour 5 Pounds Ground Beef Thawed half size s/s Pans 2 ½" Deep 3 Tablespoons 3 to 1 Kosher Salt & Pepper Mixture Lexan Tub 2 Cans Soup Cream Of Mushroom (50 ounce can) Measuring Container 2 Quarts Milk 2% Measuring Cup 1.5 Pounds Hashbrowns Iqf Shredded Measuring Spoons 4 Cups Corn Frozen Mixing Bowl 4 Cups Beans Green Canned - Drained Spoon 10 Pounds Tater Tots Uncooked Pre-Stage: 1 Brown the Ground Beef on the flat grill (or in the kettle or on stove top), drain, and season with Kosher Salt and Pepper. 2 Combine Ground Beef, Soup, Milk, Hash Browns, Corn and Green Beans in a large mixing bowl or lexan. 3 Divide mixture evenly among four sprayed 2½" deep s/s half pans. 4 Cover, label, date and place in the walk-in to cool until needed. For Service: 1 Remove from cooler and bake uncovered at 350ºF in the convection oven for approximately minutes, or until an internal temperature of 165ºF is reached. 2 While the Casserole is baking, approximately 4 minutes before it is done, place a half a bag of Tater Tots in a fry basket and fry in a 350ºF fryer for 3½ minutes until golden brown. Prior to service, cook the Tater Tots and top the Casserole with the cooked Tots. (A half bag of Tater Tots per each half pan.) 3 Line the pan with half a bag of prepared Tater Tots. NOTE: Ensure you do NOT prepare the Tater Tots in advance. They should be prepared to order just before the Casserole is ready to go to the buffet. REFRESH S: Transfer the remaining casserole into a clean half pan and top with freshly cooked Tater Tots. Yield: 4-2½" deep s/s half pans Revision Date: 4/16/2013

55 CAULIFLOWER WITH CHEESE SAUCE Cauliflower: 4 days - fresh 49 hours - prepared, held under refrigeration 30 minutes 3 Quarts Cauliflower Frozen or Florets (60125) 2 Cups Sauce Cheese Prepared (83175) 1 Teaspoon Black Pepper 0.25 Cup Croutons Crushed (30725) 1 Place Cauliflower into a solid 2½" deep S/S half pan or 4.5 qt. Casserole Pan. 2 Steam uncovered for 6-8 minutes or until internal temperature reaches 165ºF. 3 Sprinkle Black Pepper evenly over Cauliflower. 4 Pour hot Cheese Sauce evenly over Cauliflower. 5 Sprinkle crushed Croutons evenly over Cheese Sauce. 6 Transfer to food bar for service. Yield: 1-2½" deep S/S half pan or qt. casserole pan Revision Date: 7/27/2011

56 CHICKEN ALFREDO day 1 hour 2 Quarts Pasta Penne Prepared, Chilled (82150) Mixing Bowl 1 Quart Broccoli Florets Fresh Rubber spatula 1 Quart Chicken Thigh Meat Prepared Julienne C-10 blade or ½", Cooled (81175) 1 Quart Sauce Alfredo Prepared NOTE: do not use alfredo sauce that has been held warm. (83130), Chilled As needed Pan Release Spray PRE-STAGE 1 Combine all ingredients into large mixing bowl. 2 Mix thoroughly and gently with a rubber spatula. 3 Evenly divide the mixture into 2 sprayed pans. 4 Cover, label, date, and refrigerate. FOR SERVICE 1 Steam covered for minutes, or until minimum internal temperature of 165ºF is reached. 2 Place on food bar or in 165ºF holding oven. Yield: 2-2½" deep S/S half pans or 2 - large casserole pans Revision Date: 7/27/2011

57 CHICKEN AND BROCCOLI ALFREDO Buffet chef method, discard all ingredients at end of day Steamer method, ingredients, 24 hours Steamer method, pre-staged, use first next day Steamer Method, 2 hours As needed Oil All Purpose Salad 4 Cups Broccoli Florets 2 Cups Mushrooms Fresh Sliced 2 Cups Chicken Thigh Meat Prepared Prepared (81175), Hot 1 Quart Pasta Linguini Prepared (82150) 2 Cups Sauce Alfredo Prepared (83130), Hot BUFFET CHEF 1 Steam all vegetables individually for 5 minutes and chill/refrigerate for food bar chef. 2 Add the oil to the wok, add in the steamed, chilled broccoli, and mushrooms, stir fry for 3 minutes. Add the chicken and linguini and stir fry an additional 3 minutes. 3 Add the hot alfredo sauce and combine. 4 Place into display pan STEAMER METHOD NOTE: All ingredients must be refrigerated prior to making this recipe Place the broccoli and mushrooms into a sprayed half size 2½" deep s/s pan. (OMIT OIL FOR STEAMER ). Add the chicken, linguini pasta and alfredo sauce. Using a spatula mix together well. Steam covered for approximately 12 minutes or internal temperature reaches 165ºF. Transfer to food bar for service Yield: Display pan Revision Date: 9/26/2011

58 CHICKEN AND NOODLES day - pre-staged Noodles and Meat, held under refrigeration 2 hours 2.5 Quarts Pasta Egg Noodles Measuring Container 2 Quarts Gravy Chicken Prepared (81525) Mixing Bowl 1 Quart Chicken (carry-over -or- Chicken Thigh Meat Prepared) Rubber spatula 1 Prepare 2 quarts of Chicken Gravy or if using already prepared gravy place 2 quarts of gravy in a pan, cover and place in steamer for minutes or until an internal temperature of 165 F is reached. Gravy may also be heated by using a pan on the stove or in the microwave. 2 Place cold pasta and chicken in mixing bowl, add hot gravy to bowl and use a rubber spatula to mix thoroughly. Transfer to a sprayed casserole pan or a half size s/s pan 3 Place pan covered into steamer for minutes or until an internal temperature of 165 is reached. Sauce may be heated ahead of time and held hot for up to 2 hours prior to use. Note: "Hot Sauce-Cold Pasta" method can only be used for immediate service and CANNOT be pre staged ONLY NOODLES and MEAT can be Pre Staged NOTE: It is acceptable to add carried over, de-boned chicken to this dish. Discard at the end of hold time Recipe # for De-boned chicken. Yield: 5.5 quarts or 2-2½" deep s/s half pans Revision Date: 10/2/2014

59 CHICKEN AND SAUSAGE JAMBALAYA days 2 hours 0.5 Cup Oil All Purpose Salad Rubber spatula 1 Quart Celery, ¼" Diced 1 Quart Onions Yellow (60800), ¼" Diced 1 Quart Peppers Green Bell (60875), ¼" Diced 1 Quart Corn Prepared (81275) 1 Quart Chicken Thigh Meat Prepared ½" or c-10 blade (81175) 2 Pounds Sausage Polish 6" 1/8 ", Sliced 1 Batch Cajun Rice Pilaf (83001) 0.25 Cup Sauce Worcestershire As needed Pan Release Spray 1 Place the salad oil in Groen kettle or large sauté pan on stove top or flat grill. Turn heat up to high and add celery, onions, chicken, and green peppers. 2 Cook over high heat until onions are translucent, 3-4 minutes. 3 Transfer the cooked vegetables and any cooking liquid into a large Lexan. 4 Add the corn, sliced sausage, prepared Cajun Rice Pilaf, and Worcestershire sauce. 5 Stir with a white rubber spatula until vegetables and rice are evenly mixed. 6 Portion rice mixture into 3 sprayed half pans, 2 quarts per pan. 7 Cover and store in Walk in cooler until needed. FOR SERVICE: 1 Steam covered minutes, or until an internal temperature of 180ºF is reached. Yield: 6 quarts/ 3 half size 2½" deep s/s pan Revision Date: 9/6/2012

60 CHICKEN RIGGIES day staged 1 hr hot 1.5 Cups Peppers Green Bell (60875) Measuring Container 1.5 Cups Peppers Red Bell Measuring Spoons 1 Cup Peppers Pepperoncini Saucepan 1 Cup Onions Yellow (60800) Steam Jacketed Kettle 3 Cups Chicken Deboned (80701), Prepared Whisk 3 Cups Tomatoes Crushed #10 Can 8 Ounces Cream Cheese 1 Cup Cheese Parmesan Flavored Shred 2 Teaspoons Sauce Franks Red Hot Buffalo Wing 2 Pounds Pasta rigatoni, cooked 1 Cup Milk 2% 0.25 Cup Oil All Purpose Salad 1 Place oil in steam jacketed kettle or in saucepan over medium heat. 2 Add onions, red pepper, green pepper, and pepperoncini. Cook evenly until soft. 3 Add cream cheese, parmesan cheese, milk, tomatoes and hot sauce. Whisk together and stir until all cheeses are melted and sauce boils and begins to thicken. 4 Remove from heat. Add pasta and chicken. Place in walk in to cool. FOR SERVICE 5 Bake covered for minutes until 165' 6 Transfer to food bar for service. Yield: 1-4" s/s 1/2 pan Revision Date: 2/17/2014

61 CHICKEN WINGS, HONEY BBQ days - Frozen Sauce = 7 days - prepared, refirgerated 1 hour - on buffet 15 minutes - in to-go bag Sauce Large mixing bowl 8 Cups Sauce Honey Bbq Mixing Bowl 2 Cups Honey Mixing Container with Lid 2 Teaspoons Pepper Black Shaker Grind Chicken Wings Prepared Wire whip 0.5 Cup Sauce Honey Bbq Warmed, (12 Wings) 1 Cup Sauce Honey Bbq Warmed, (25 Wings) 2 Cups Sauce Honey Bbq Warmed, (50 Wings) 4 Cups Sauce Honey Bbq Warmed, (100 Wings) Sauce Prep: 1 In a large mixing bowl combine all of the sauce ingredients together using a wire whip. 2 Transfer the sauce to a clean storage container, label, date and store in the refrigerator until needed. 3 Daily, take the necessary amount needed for the day from the refrigerator and place it in a # 6 pan. Cover it well and place in the steamer for minutes. Place the sauce in the steam well for service or keep it wrapped and place it in the holding oven for use throughout the day. Coating Wings: 1 In a container with lid, toss the cooked wings with the heated sauce until completely coated. Container may be re-used with BBQ sauce, up to 3 hours. Transfer to appropriate pan and place on food bar for service. 2 Note: Recipe may be doubled or cut as necessary. To-Go: 1 Place in To Go Bag, seal and place in 180 F holding 165ºF oven until Guest arrives for pick up. Yield: Approximately 25 wings Revision Date: 7/21/2011

62 CHICKEN WINGS, HOT days - frozen 1 hour - on buffet 15 minutes - in to-go bag Wet Naps 2 per 25 Wings 0.5 Cup Sauce Franks Red Hot Buffalo Wing 1 Cup Sauce Franks Red Hot Buffalo Wing 25 wings 2 Cups Sauce Franks Red Hot Buffalo Wing 50 wings 4 Cups Sauce Franks Red Hot Buffalo Wing 100 wings 1 Heat sauce covered in steamer for 15 minutes. 2 Fry Breaded Chicken wings according to current procedures 3 In a container with lid, toss the cooked wings with the heated sauce until completely coated. Container may be re-used with wing sauce up to 3 hours. Note: Recipe may be doubled or cut as necessary. 4 Transfer to appropriate pan and place on food bar for service. 1 Mixing Container with Lid TO-GO Place in To Go Bag, seal and place in 165 F holding oven until Guest arrives for pick up. Yield: Approximately 25 wings Revision Date: 7/21/2011

63 CHICKEN WINGS, ORIGINAL days - Frozen 1 day - carried over 1 hour As needed Chicken Wings Breaded Iqf 1/3 basket 1 Deep fry wings at 350 F. for 8 to 9 minutes 2 Periodically shake basket. 3 Check food for doneness. Internal temperature must reach 180 F. 4 Transfer cooked food to dump station or steam table pan. Yield: Approximately 25 wings Revision Date: 7/11/2013

64 CHICKEN WINGS, UNBREADED Opened: 48 hours Unopened: 14 days from kill when held at optimal temperature 1 hour 5 Pounds Chicken Wings Raw, (about wings) Measuring Cup 1.5 Cups Sauce Honey Bbq Or Mixing Bowl Rubber spatula 1.5 Cups Sauce Buffalo Wing Tongs 1 Make sure the fryer is set to 350 F and the oil is hot and clean. 2 Add the wings to the fryer, and shake the basket periodically as the wings fry 3 Cook the wings for about minutes, until internal temperature reaches 180 F 4 Wings vary in size, so it is very important that you test the temperature from the largest wings that you are frying, and make sure the internal temperature reaches 180 F 5 Remove the wings from the fryer and allow to drain for 15 seconds. 6 Place the wings into a stainless mixing bowl. Add Honey BBQ Sauce or Buffalo Wing Sauce and toss well to coat the wings 7 Place the wings into a 1/2 pan and place on the food bar Yield: 1/2 pan Revision Date: 10/5/2011

65 CHICKEN, BBQ Chicken: 3 days - thawed, held under refrigeration BBQ Chicken: 1 day - pre-staged, held under refrigeration 1 hour 3 Cups Sauce Honey Bbq Tongs 10 Each Chicken Legs Fresh, Thawed 10 Each Chicken Thighs Fresh, Thawed As needed Pan Release Spray PRE-STAGE 1 Remove thawed Chicken from refrigeration. 3 Spray pan generously and place Chicken (5 ea. thighs and 5 ea. drumsticks), skin side up into two 12.5 Omelet pans, or (10 ea. thighs and 10 ea. drumsticks), skin side up into one 2½ deep s/s full size pan or (5 ea. thighs and 5 ea. Drumsticks) into two 2½ deep s/s half pans. 4 Pour 3 cups BBQ Sauce over Chicken. 5 Cover, label with appropriate day dot and place in cooler until needed COOKING Bake at 350 F covered for 30 minutes. Minimum internal temperature of Chicken Thigh must reach 165 F. Place Baked Chicken into two 12.5 omelet pans or two 2½ deep s/s half pans. Pour remaining BBQ Sauce from cooking pan over Chicken. Transfer to food bar for service. Yield: Omelet pans or 2-2½" deep S/S half pan Revision Date: 6/7/2012

66 CHICKEN, BREADED TENDERS months - frozen 30 minutes 2 Pounds Chicken Strips Breaded, Or 2 Pounds Chicken Strips Breaded 1 Deep fry at 350 F for 3½ minutes or until internal temperature of 165 F is reached. Periodically shake basket. 2 Allow to drain for 15 seconds and place in appropriate pan. 3 Transfer to food bar for service. half size s/s Pan 2 ½" Deep Yield: 1-2½" deep S/S half pan Revision Date: 11/9/2011

67 CHICKEN, CAROLINA hours perpared, 2 hours on buffet 5 Pounds Chicken Thigh Meat Boneless Raw Chef knife 2 Cups Glaze Carolina Prepared Gloves 0.5 Cup Applewood Rub (30020) Measuring Cup 0.5 Cup Bacon Pieces Cooked Chopped (80005) Mixing Bowl As needed Pan Release Spray Rubber spatula Sheet pan 1 Spray a full size sheet pan. 2 Place 1 bag of thawed Chicken Thigh Meat in a mixing bowl, add 1/2 cup Apple Wood Rub and coat Chicken with Rub. 3 Place on sheet pan, white side up, and bake in a 350ºF oven for minutes, until it reaches 165ºF. 4 Remove Chicken from the oven and cut it into half, or thirds, so all pieces are consistent in size. 5 Toss Chicken in bowl with 2 cups of Carolina Glaze and 1/2 cup chopped Bacon pieces. Then transfer to the appropriate size pan. 6 Pour remaining Applewood Glaze over Chicken and bake another 5 minutes, or until Chicken reaches 180ºF. 7 Transfer to the food bar for service. Yield: 1-2½" deep s/s half pan Revision Date: 5/22/2012

68 CHICKEN, COUNTRY BAKED day - pre-staged Raw Chicken: 3 days - thawed, held under refrigeration 2 hours 10 Each Chicken Legs & Thighs Fresh, Thawed 1 Quart Onions White, ¼" Sliced 1 Quart Mushrooms Fresh, Sliced Chef knife Cutting board Cutting glove Mixing Container with Lid Whisk As needed Pan Release Spray 2 Quarts Water 1 Pouch Gravy Chicken Prepared (81525) PRE-STAGE 1 Remove thawed Chicken from refrigeration. 2 Fry Chicken Thighs/Drumsticks for 5 minutes at 350 F. Allow to drain for 1 minute. 3 Place Chicken (10 ea. thighs and 10 ea. drumsticks), skin side up into a sprayed 2½ deep s/s half pan (or 5 ea. thighs and 5 ea. drumsticks into a 2½ deep s/s half pan). 4 Evenly distribute the Onions and Mushrooms over the Chicken. 5 Pour the prepared Chicken Gravy over the Chicken. 6 Cover, label, and place in cooler until needed. COOKING 1 Bake at 350 F covered for 35 minutes. The minimum internal temperature for the Chicken Thigh must reach 165 F. 2 Divide baked Chicken in two (2) heated 2½ s/s half pans. Evenly distribute remaining sauce between the two pans. 3 Transfer to food bar for service. Yield: 2-2½" deep S/S half pans Revision Date: 7/27/2011

69 CHICKEN, DEBONING AND CARRY- OVER S day n/a As needed Chicken Wings Prepared Cooked (84100) Plastic gloves As needed Any Bone-in Chicken Cooked (80775) 1 While Chicken is still warm from the food bar, pull skin from Chicken and discard. 2 Using gloved hands remove the meat from the bones. 3 Pick through pulled meat, removing all bones and tendons. 4 Place into container, cover, date, label and place into walk-in cooler until needed. 5 When cooling product, follow Serv Safe guidelines. Product must reach 70ºF within 2 hours then 41ºF in 4 additional hours. Total cooling time must NOT exceed 6 hours. Note: Chicken MUST be used the next day. Yield: n/a Revision Date: 11/7/2011

70 CHICKEN, FRIED COOKING hours - coated, held under refrigeration, covered 1 day - carried over 1 hour - cooked 12 Each Chicken Pieces Prepped Breaded (80825) Yellow Handled Tongs 1 Pre-heat Fried Chicken fryer at 350º F. 2 With the fryer basket in the oil, using the yellow handled tongs place the Chicken in one piece at a time. a. Breasts first 2 each b. Thighs second 4 each c. Drumsticks third 4 each d. Wings last 2 each 3 Shake the basket(s), or gently stir the Chicken pieces periodically to prevent from sticking together. 4 Cook the Chicken for approximately minutes or until an internal temperature of 180º is reached. (TEMPING AT 180ºF IS CRITICAL TO THIS PRODUCT.) 5 Display in a full size or large designated pan on the food bar, or place on a sheet pan in the holding oven uncovered. Yield: 12 pieces Revision Date: 8/7/2012

71 CHICKEN, FRIED FRESH CHICKEN HANDLING S The fresh Chicken prep area must be completely void of any items stored above or below that area. No items are to be stored above, below or around prep area during this period. Using clean towels and a container of sanitizing solution, wipe down the entire preparation area. Set up the area with all necessary tools. Wash hands thoroughly, use nail brush. Put on gloves. Set up prep area on a stainless steel surface. No other preparation of foods is allowed in this area during poultry prepping. No more than 3 bags of raw Chicken should be taken out of the cooler at a time. The temperature of the product must remain below 40ºF. Immediately upon completion of prep, discard rinse water in dish machine sink. 10 Immediately wash and sanitize utensils thoroughly in dish machine. 11 Immediately after completing prep use a clean towel and container of sanitizing solution and wash the entire prep area before area is used for other preparation. 12 Wash hands thoroughly, use a nail brush. 13 Return utensils to designated storage area. 14 Place towels and aprons in laundry bag. Discard disposable items. Yield: Revision Date: 9/26/2011

72 CHICKEN, FRIED LEGS & THIGHS PREP day - coated, held under refrigeration n/a 1 Case Chicken Legs Fresh Or 4- full 4" s/s or lexan pan 1 Case Chicken Legs Fresh Thawed Gloves As needed Breading Crispy Seasoned Chicken Fry Perforated or Drip Pan Sanitizer Solution Yellow Tray Pan 1 - Fill pan 3/4 full of cool Water to rinse Chicken Pan 2 - Perforated pan over solid pan to drain Chicken Pan 3 - Breading Mix Yellow Tray - place prepped pieces by type 1 Place the Chicken pieces it he Water and pop all the of the thighbones. 2 Move Chicken to perforated or drip pan to drain the excess Water. 3 Dredge the Chicken in the Breading Flour, coat evenly. 4 Tap the coated Chicken pieces together to release any excess breading. 5 Place the coated Chicken pieces on a Yellow Tray; Keep like pieces together (thighs with thighs, drumsticks with drumsticks). 6 Cover, label, date and refrigerate. Place on the max rack designated solely for fresh Chicken. 7 Discard excess Flour at the end of the breading process. 8 Discard rinse Water into dish machine rinse sink. 9 Discard or launder any aprons or towels used during prepping. 10 Clean and sanitize the work table immediately after you finish breading all the chicken to avoid risk of cross contamination. 11 Thoroughly wash hands. Yield: n/a Revision Date: 9/26/2011

73 CHICKEN, FRIED PREP hours - coated, held under refrigeration, covered 1 Case Chicken 8 Piece Fresh, Thawed 4- full 4" s/s or lexan pan 5 Pounds Breading Crispy Seasoned Chicken Fry Golden Dipt Gloves, Yellow Tray As needed Water Perforated Pan Sanitizer Solution Pan 1 Fill pan ¾ full of cool Water to rinse chicken add bags of Raw Chicken no more than 3 at one time. Pan 2 Perforated pan over solid pan to drain Chicken. Pan 3 Breading mix. Yellow tray- place prepped pieces by type 1 Place the Chicken pieces in the Water and pop all of the thighbones. 2 Move Chicken to perforated or drip pan to drain the excess water. 3 Dredge the chicken in the Breading Flour, coat evenly. 4 Tap the coated Chicken pieces together to release any excess breading. 5 Place the coated Chicken pieces on a yellow tray; Keep like pieces together: breasts with breasts, thighs with thighs, wings with wings and drumsticks with drumsticks. 6 Cover, label, date and refrigerate. Place on the max rack designated solely for fresh Chicken. 7 Discard excess Flour at the end of the breading process. 8 Discard rinse water in dish machine rinse sink. 9 Discard or launder any aprons or towels used during prepping. 10 Clean and sanitize the worktable immediately after you finish breading all the Chicken to avoid risk of cross contamination. 11 Thoroughly wash hands. Yield: 128 Pieces Revision Date: 9/26/2011

74 CHICKEN, FRIED PREP (ADDITION OF EXTRA LEGS AND THIGHS) day - coated, held under refrigeration n/a 1 Case Chicken 8 Piece Fresh Thawed 4- full 4" s/s or lexan pan 1 Case Chicken Legs Fresh Or Gloves, Yellow Tray 1 Case Chicken Legs & Thighs Fresh Thawed Perforated Pan As needed Breading Crispy Seasoned Chicken Fry Sanitizer Solution As needed Water Pan 1 Fill pan ¾ full of cool Water to rinse Chicken add 8 piece Chicken and Chicken Legs Pan 2 Perforated pan over solid pan to drain Chicken. Pan 3 Breading mix. Yellow tray- place prepped pieces by type 1 Place the Chicken pieces in the Water and pop all of the thighbones. 2 Move Chicken to perforated or drip pan to drain the excess Water. 3 Dredge the Chicken in the Breading Flour, coat evenly. 4 Tap the coated Chicken pieces together to release any excess breading. 5 Place the coated Chicken pieces on a Yellow tray; Keep like pieces together: breasts with breasts, thighs with thighs, wings with wings and drumsticks with drumsticks. 6 Cover, label, date and refrigerate. Place on the max rack designated solely for fresh Chicken. 7 Discard excess Flour at the end of the breading process. 8 Discard rinse Water in to dish machine rinse sink. 9 Discard or launder any aprons or towels used during prepping. 10 Clean and sanitize the worktable immediately after you finish breading all the Chicken to avoid risk of cross contamination. 11 Thoroughly Wash hands. Yield: n/a Revision Date: 9/26/2011

75 CHICKEN, HERB BAKED hours, pre-staged 73 hours - Chicken, thawed 2 hour 3 Each Chicken Legs Fresh Full Size Pan 3 Each Chicken Thighs Fresh Ladle 2 Each Chicken Wings Raw Lexan Pan with Lid 2 Each Chicken Breast 6 Oz Shaker Jar 10 Teaspoons Seasoning Rotisserie Chicken 10 Fluid ounces Gravy Chicken Prepared (81525) As needed Pan Release Spray 1 PRE-STAGE IMMEDIATE USE: Rinse chicken pieces with clean tap water. Drain any excess water. 2 Place chicken thighs, legs and wings onto a full size, 2-1/2 deep, s/s pan, skin side up. 3 A separate pan MUST be used for baking chicken breasts, they will require an additional 10 minutes to cook. 4 Using Shaker jar, sprinkle skin side with rotisserie Chicken Seasoning. 5 Lightly coat each piece with vegetable pan spray. This will keep the seasoning on the skin while baking. 6 TO BAKE: Bake chicken uncovered in a 350 F convection oven until a minimum internal temperature of the chicken breast is 165 F, or approximately minutes for legs, thighs and wings and minutes for breasts. 7 After chicken is baked, place into appropriate display pan, skin side up. Carefully discard fat. 8 For service ladle chicken gravy over each piece of chicken. Yield: One omelet pan OR Two half size, 2-1/2 deep, s/s Revision Date: 10/29/2014

76 CHICKEN, HERB BAKED (REVISED) hours pre-staged 73 hours - Chicken, thawed 2 hours on food bar 3 Each Chicken Legs Fresh Full Size Pan 3 Each Chicken Thighs Fresh Lexan Pan with Lid 2 Each Chicken Wings Raw Shaker Jar 2 Each Chicken Breast 6 Oz 10 Teaspoons Seasoning Rotisserie Chicken As needed Pan Release Spray 1 PRE-STAGE IMMEDIATE USE: Rinse chicken pieces with clean tap water. Drain any excess water. 2 Place chicken thighs, legs and wings onto a full size, 2-1/2 deep, s/s pan, skin side up. 3 A separate pan MUST be used for baking chicken breasts, they will require an additional 10 minutes to cook. 4 Using Shaker jar, sprinkle skin side with rotisserie Chicken Seasoning. 5 Lightly coat each piece with vegetable pan spray. This will keep the seasoning on the skin while baking. 6 TO BAKE: Bake chicken uncovered in a 350 F convection oven for approximately minutes for legs, thighs and wings and minutes for breasts or until minimum internal temperature of the chicken breast is 165 F. 7 After chicken is baked, place into appropriate display pan, skin side up. Carefully discard fat. 8 Transfer to the food bar for service. Yield: One omelet pan OR 2-2½" deep s/s half pans Revision Date: 10/28/2014

77 CHICKEN, HIND QUARTERS, DISJOINTED PREP hours, thawed, 40 F 6 months- frozen NOTE: Follow Safe Handling procedures for Raw Chicken. As needed Chicken Legs & Thighs Fresh, Thawed Chef knife Cutting glove Lexan Drip Pan Poultry Shears Yellow Cutting Board 1 Remove as many thawed chicken hind quarters as needed and place on a clean yellow cutting board. 2 Turn the hind quarter so that you can see a line of fat running over the joint. 3 Use it as a guide to mark the spot where you can easily cut through the joint. 4 Using a cutting glove and poultry shears, cut completely through the joint. 5 Place disjointed chicken (drumsticks and thighs) into another clean, sanitized drip pan set up, and cover with plastic lid or plastic film. 6 Attach appropriate day dot, store under refrigeration, and place on bottom rack. Yield: n/a Revision Date: 9/26/2011

78 CHICKEN, HONEY BBQ & ROASTED ONIONS days - pre-staged, held under refrigeration 2 hours 5 Pounds Chicken Thigh Meat Boneless Raw Rubber spatula 2 Quarts Onions White, ½" Slice Yellow Handled Tongs 3 Cups Sauce Honey Bbq PRE-STAGE 1 Place Chicken pieces in a full size S/S pan. 2 Add sliced Onions to Chicken. 3 Cover, label, and date, and place in walk-in cooler until needed. COOKING 1 Bake uncovered for 10 minutes in a 350 F convection oven. Very carefully drain off the grease into a 6" S/S pan and dispose of after it has cooled. 2 Fold in the BBQ Sauce so that each piece gets coated, and bake uncovered another minutes. The minimum internal temperature in the thickest part of each piece must reach 165 F. 3 Transfer to food bar for service. Yield: 2 - Omelet Pans or 2-2½" deep s/s half pans Revision Date: 7/27/2011

79 CHICKEN, HONEY BBQ & ROASTED ONIONS (LEGS/THIGHS) Chicken: 3 days - thawed, held under refrigeration BBQ Chicken: 1 day pre-staged, held under refrigeration 1 hour 10 Each Chicken Legs Fresh Thawed Rubber spatula 10 Each Chicken Thighs Fresh Thawed Tongs 2 Quarts Onions White 1/2" Slice 3 Cups Sauce Honey Bbq Pre-Stage 1 Remove thawed Chicken from refrigeration. 2 Spray pan generously and place Chicken (5 ea. Thighs and 5 ea. Drumsticks), skin side up into two 12.5 Omelet pans, or (10 ea. Thighs and 10 ea. Drumsticks), skin side up into one 2½" deep s/s half pan (or 5 ea. Thighs and 5 ea. Drumsticks) into two 2½" deep s/s half pans. 3 Pour 3 cups BBQ Sauce over Chicken. Add sliced Onions. 4 Cover, label, and date, and place in walk-in cooler until needed. Cooking 1 Bake at 350 F covered for 30 minutes. Minimum internal temperature of Chicken Thigh must reach 165 F. 2 Place Baked Chicken into two 12.5 omelet pans or two 2½" deep s/s half pans. 3 Pour remaining BBQ Sauce from cooking pan over Chicken. 4 Transfer to the food bar for service. Yield: Omelet Pans or 2-2½" deep s/s half pans Revision Date: 7/27/2011

80 CHICKEN, HONEY GLAZED hours 10 Each Chicken Legs Fresh Full Size Sheet Pan 10 Each Chicken Thighs Fresh Measuring Cup 1.5 Tablespoons Salt & Pepper Mixture 3-1 (31575) Measuring Spoons 2 Cups Glaze, Honey Chicken Mixing Bowl 1 Evenly season the Chicken with the 3 to 1 Kosher Salt & Pepper Mixture. 2 Spray a full sheet pan with non-stick spray and place the seasoned Chicken on the tray. Bake uncovered at 350 F for minutes or until an internal temperature of 165 F is reached. 3 Remove the Chicken from the oven, transfer to a mixing bowl along with the Honey Glaze and toss to coat. 4 Divide the Chicken into two pans (5 legs and 5 thighs per pan) and top with any Honey Glaze leftover in the mixing bowl. Bake in the oven uncovered for 5 additional minutes. 5 Transfer to the food bar for service. Yield: 20 each Revision Date: 6/18/2012

81 CHICKEN, MARINATED BAKED day - pre-staged Chicken: 3 days - thawed, held under refrigeration Marinade: 7 days - held under refrigeration NOTE: Follow Safe Handling procedures for Raw Chicken. 2 hours Chicken Marinade Pastry Brush 4 Tablespoons Seasoning Potato Tongs 1 Cup Oil All Purpose Salad Marinated Baked Chicken 10 Each Chicken Legs Fresh 10 Each Chicken Thighs Fresh Or If Using Eight Piece Chicken 5 Each Chicken Legs Fresh 5 Each Chicken Thighs Fresh 5 Each Chicken Wings Raw 5 Each Chicken Breast 6 Oz As needed Chicken Marinade 1 Rinse Chicken pieces with clean tap Water. Drain any excess water. 2 Place Chicken Breasts around the outside of a sprayed 2½" deep s/s full size pan, skin side up, place the thighs, wings and legs in the center of the pan. This helps the Chicken Breasts cook thoroughly. 3 Brush each piece of Chicken, skin side liberally with the Chicken Marinade. Brushing all sides of Chicken Legs. May be pre-staged overnight at 40ºF. 4 Bake Chicken uncovered in a 350 F convection oven for approximately minutes or until minimum internal temperature of the Chicken Breast is 165 F. 5 After Chicken is baked, place into appropriate display pan, skin side up. 6 Transfer to the food bar for service. Yield: 2-2½" deep s/s half pans or 1 - omelet pan Revision Date: 7/27/2011

82 CHICKEN, MUSHROOM day - pre-staged Chicken: 73 hours - thawed, held under refrigeration 2 hour 1.5 Quarts Sauce Mushroom Chicken (83300) Full Size Pan 30 Each Chicken Legs & Thighs Fresh, Thawed Yellow Handled Tongs As needed Pan Release Spray PRE-STAGE 1 Remove thawed Chicken from refrigerator (15 ea Legs & 15 ea Thighs). 2 Fry Chicken legs and thighs for 5 minutes at 350ºF. Allow to drain and grease to drip off.. 3 Divide Chicken Legs and Thighs into 3 ea sprayed 2½" deep s/s half pans (5 ea. thighs and 5 ea. Legs per pan). 4 Top the Chicken in each pan with 2 cups Mushroom Chicken Sauce (1.5 qts total). 5 Cover with aluminum Foil, label and store in the walk-in until needed. COOKING 1 Remove a pan of prepped Mushroom Chicken from he walk-in and bake at 350ºF covered for minutes. Minimum internal temperature must reach 165ºF. 2 Transfer the Chicken to an appropriate food bar pan; serve skin side up with the sauce poured over the top. 3 Transfer to food bar for service. Yield: 3-2½" deep s/s half pans Revision Date: 8/30/2011

83 CHICKEN, NUGGETS (BOURBON SAUCE) months, frozen 30 minutes 0.25 Bag Chicken Popcorn Nugget Rtc 6 Ounces Glaze, Smoky Oak Prepared (31101), Heated 1 Deep fry nuggets at 350 F. for 3 minutes or until internal temperature of 165 F is reached. Periodically shake basket. 2 Allow to drain for 15 seconds. 3 In a container with lid, toss the cooked nuggets with the heated sauce until completely coated. Container may be re-used with wing sauce up to 3 hours. 4 Transfer to appropriate pan and place on food bar for service. Mixing Container with Lid Yield: Revision Date: 9/7/2012

84 CHICKEN, NUGGETS (GARLIC PARMESAN) months, frozen 30 minutes Sauce Garlic Parmesan Mixing Container with Lid 8 Ounces Garlic Butter Prepared (83775) 1 Cup Cheese Parmesan Flavored Shred Chicken Nuggets 0.25 Bag Chicken Popcorn Nugget Rtc 6 Ounces Sauce Garlic Parmesan Prepared, Heated Garlic Parmesan Sauce: 1 In a large mixing bowl combine all of the sauce ingredients together using a wire whip. 2 Transfer the sauce to a clean storage container, label, date and store in the refrigerator until needed. 3 Daily, take the necessary amount needed for the day from the refrigerator and place it in a # 6 pan. Cover it well and place in the steamer for minutes. Place the sauce in the steam well for service or keep it wrapped and place it in the holding oven for use throughout the day Coating Nuggets: Deep fry at 350 F. for 3 minutes or until internal temperature of 165 F is reached. Periodically shake basket. Allow to drain for 15 seconds. In a square container with lid, toss the cooked nuggets with the heated sauce until completely coated. Container may be re-used with garlic parmesan sauce, up to 3 hours. Transfer to appropriate pan and place on food bar for service. Yield: Revision Date: 9/6/2012

85 CHICKEN, NUGGETS (HONEY BBQ) months, frozen 30 minutes Sauce Honey BBQ Mixing Container with Lid 8 Cups Sauce Honey Bbq 2 Cups Honey 2 Teaspoons Pepper Black Shaker Grind Chicken Breaded Nuggets (Honey BBQ) 0.25 Bag Chicken Popcorn Nugget Rtc 6 Ounces Sauce Honey Bbq, Heated Honey BBQ Sauce: 1 In a large mixing bowl combine all of the sauce ingredients together using a wire whip. 2 Transfer the sauce to a clean storage container, label, date and store in the refrigerator until needed. 3 Daily, take the necessary amount needed for the day from the refrigerator and place it in a # 6 pan. Cover it well and place in the steamer for minutes. Place the sauce in the steam well for service or keep it wrapped and place it in the holding oven for use throughout the day Coating Nuggets: Deep fry at 350 F. for 3 minutes or until internal temperature of 165 F is reached. Periodically shake basket. Allow to drain for 15 seconds. In a square container with lid, toss the cooked nuggets with the heated sauce until completely coated. Container may be re-used with Honey BBQ sauce, up to 3 hours. Transfer to appropriate pan and place on food bar for service. Yield: Revision Date: 9/6/2012

86 CHICKEN, NUGGETS (HOT SAUCE) months, frozen 30 minutes 0.25 Bag Chicken Popcorn Nugget Rtc Mixing Container with Lid 6 Ounces Sauce Franks Red Hot Buffalo Wing Heated, Or 6 Ounces Sauce Royal Buffalo Heated 1 Heat sauce covered in steamer for 15 minutes. Coating Nuggets: 1 Deep fry at 350 F. for 3 minutes or until internal temperature of 165 F is reached. Periodically shake basket. 2 Allow to drain for 15 seconds. 3 In a square container with lid, toss the cooked nuggets with the heated sauce until completely coated. Container may be re-used with Hot sauce, up to 3 hours. 4 Transfer to appropriate pan and place on food bar for service. Yield: Revision Date: 9/7/2012

87 CHICKEN, ORANGE WITH RICE Orange Sauce: 18 months - frozen; 7 days - thawed, opened, held under refrigeration Chicken: 6 months - frozen 30 Minutes Orange Sauce heated, discard at end of day 3 Cups Rice White Hot (83050) half size s/s Pan 2 ½" Deep 1.5 Cups Glaze Orange Chipotle Heated, Prepared Mixing Bowl 8 Cups Chicken Popcorn Nugget Rtc Cooked Spatula 1 Tablespoon Onions Green Sliced (60725) Yellow Handled Tongs 1 Cook Rice per recipe # 83050; set aside. 2 In a large mixing bowl toss 8 cups of cooked Chicken Nuggets and 1½ cups of heated Orange Chipotle Glaze. 3 Add 3 cups cooked Rice down the center of a 2½" deep s/s half pan or 1 omelet pan. 4 Place 4 cups of Chicken tossed in Glaze on both sides of the Rice. 5 Garnish with sliced Green Onions. 6 Transfer to the food bar for service. Yield: 1-2½" deep s/s half pan or 1 - omelet pan Revision Date: 10/30/2012

88 CHICKEN, POPCORN NUGGETS months - frozen 30 minutes 2 Pounds Chicken Popcorn Nugget Rtc 1 Deep fry at 350 F for 4-5 minutes or until internal temperature of 180 F is reached. Periodically shake basket. 2 Allow to drain for 15 seconds. Transfer to heated serving pan. 3 Transfer to food bar for service. Yield: 1-2½" deep S/S half pan or 1 - Sauce pan Revision Date: 10/5/2010

89 CHICKEN, QUICK THAWING S day - thawed 3 hours - under cold running water FOOD SAFETY This process needs to be carefully controlled and monitored to eliminate cross contamination Chicken should be defrosted on an as-needed basis. Place the frozen Chicken, still in the bag, in a clean container. Place under cold running Water, and allow the container to fill with the cold Water and continue to overflow over the sides. The water must be kept running during the entire thawing process. Do not use warm or hot Water. After the Chicken is thawed, cook immediately or place under refrigeration, still in the bag and use for the next food period (You have only 24 hours to use it up). Clean and sanitize the entire sink area immediately after using the Quick Thaw Procedures. QUALITY INDICATORS Carefully check the thawed chicken for quality and discard if there is any discoloration or rank, harsh odor. Yield: n/a Revision Date: 9/26/2011

90 CHICKEN, SWEET & SPICY ORANGE hours 4 Tablespoons Onions Green (60725) half size sheet pan 10 Each Chicken Legs Fresh Mixing Bowl 10 Each Chicken Thighs Fresh 1.5 Tablespoons Salt & Pepper Mixture 3-1 (31575) 1 Cup Orange Chipotle Glaze (31054) 0.66 Cup Oranges Mandarin Optional 1 Evenly season the Chicken with the 3 to 1 Kosher Salt & Pepper Mixture. 2 Spray a half sheet pan with non-stick spray and place the seasoned Chicken on the tray. Bake uncovered at 350 F for minutes or until an internal temperature of 165 F is reached. 3 Remove the Chicken from the oven, transfer to a mixing bowl along with the Orange Chipotle Sauce and toss to coat. 4 Divide the Chicken into two pans (5 legs and 5 thighs per pan) and top with any Orange Chipotle Sauce leftover in the mixing bowl. Bake in the oven uncovered for 5 additional minutes. 5 Remove from the oven and garnish each pan with 2 TBSP Green Onions 6 Transfer to the food bar for service. Note: If you would like to garnish with Mandarin Oranges, evenly distribute 1/3 cup of oranges over each pan BEFORE baking the final 5 minutes (in step 4). Yield: 20 each Revision Date: 7/27/2011

91 CHICKEN, SWEET AND SOUR LO MEIN Buffet chef method, discard all ingredients at end of day Steamer method, ingredients, 24 hours Steamer method, pre-staged, use first next day Steamer Method, 2 hours As needed Oil All Purpose Salad 1 Cup Peppers Red Bell Sliced 1/4" 1 Cup Peppers Green Bell Sliced 1/4" (60875) 2 Cups Carrots Sliced Frozen 2 Cups Chicken Thigh Meat Prepared Sliced 1/4" (81175), Hot 1 Quart Pasta Linguini Prepared (82150) 2 Cups Sauce Sweet & Sour 1 Cup Oranges Mandarin BUFFET CHEF 1 Steam all vegetables individually for 5 minutes and chill/refrigerate for food bar chef. 2 Heat the wok, add the oil and then the steamed, chilled vegetables. Stir fry for 3 minutes, add the meat and noodles and stir fry for 2 more minutes. Add the sweet and sour sauce and heat for 1 minute. 3 Place in a display pan. STEAMER METHOD All ingredients must be refrigerated prior to making this recipe 1 Place vegetables into half size 2½" deep s/s pan. Add chicken, linguini pasta and sweet and sour sauce. 2 Using a spatula mix together well. 3 Steam covered for approximately 12 minutes or internal temperature reaches 165ºF. 4 Garnish with mandarin oranges. 5 Transfer to food bar for service Yield: 1 display pan Revision Date: 11/4/2011

92 CHICKEN, THIGH MEAT COOKING OVEN METHOD days - cooked, held under refrigeration n/a 30 Each Chicken Thigh Meat Boneless Raw Plastic Wrap As needed Pan Release Spray Sheet pan 10 Shakes Salt & Pepper Mixture 3-1 (31575) 1 Spray a large sheet pan with Pan Release and evenly lay the thawed Chicken Thigh Meat in a single layer. 2 Evenly season the Chicken with the 3 to 1 Salt and Pepper Mixture. 3 Place in 350ºF oven for minutes or until internal temperature reaches 165ºF. 4 When done, carefully remove the pan from the oven and drain the grease off into a heat resistant pan and discard the grease. 5 Allow to cool at room temperature for 20 minutes or until cool to the touch. 6 While Chicken is still in a single layer, cover the sheet pan loosely with plastic wrap and place in the cooler until properly chilled. Temperature must reach 40ºF within 4 hours. 7 Once properly chilled, place into an appropriate size storage container. 8 Cover, label with day dot and place in cooler for future use. Yield: 30 each Revision Date: 11/2/2011

93 CHICKEN, THIGH MEAT THAWING hours - thawed 6 months - frozen 1 Bag Chicken Thigh Meat Boneless Raw Lexan Drip Pan Lexan Pan with Lid 1 Remove frozen blocks of Chicken Thigh Meat fillets from freezer and place in a clean, sanitized drip pan set-up. Leave Chicken in the bag. 2 Cover with a lid or plastic film. 3 Attach appropriate meat dot and thaw under refrigeration for 72 hours. NOTE: Up to 2 blocks of frozen Chicken Thigh Meat fillets may be placed in an 18 x 26 drip pan set-up. For thawing reasons, do not allow them to touch. Thaw on bottom shelf. Yield: Approximately Fillets Revision Date: 9/26/2011

94 CHICKEN, WESTERN POT PIE days - pre-staged, held under refrigeration 2 hours 1 Each Filling Chicken Pot Pie, Thawed Chef knife 16 Each Dough Southern Biscuit 2.25 Oz (let thaw for 4-5 minutes prior to cutting) Cutting board Cutting glove half size s/s Pan 2 ½" Deep Mixing Bowl Pizza Wheel Rubber spatula 1 Cut semi thawed Biscuits into 8 pieces (128 total). (For ease in cutting, a pizza wheel may be used.) 2 In mixing bowl, add the Pot Pie Filling. Using a rubber spatula, gently mix in Biscuit Dough pieces. 3 Evenly divide into 2 sprayed half size 2½" deep s/s pans. 4 Bake uncovered in a 350ºF oven for minutes or until internal temperature reaches 165ºF and Biscuits are brown. 5 Transfer to the food bar for service. Note: The use of prepared biscuit mix may be used by placing 48-#60 scoops per pan. Yield: 2-2½" deep s/s half pan Revision Date: 9/17/2014

95 CLAM STRIPS, FRIED months - frozen 20 minutes As needed Clam Strips Fried 1 Place Clam Strips in a fryer basket that has been placed over a pan or waste receptacle. Gently shake basket to remove any loose particles, do not overfill. 2 Deep fry at 350 F for 60 seconds (1 minute). 3 Periodically shake basket. 4 Check for doneness. Internal temperature must reach 165 F. 5 Allow to drain for 15 seconds. 6 Transfer cooked Clam Strips to an appropriate sized heated pan. 7 Transfer to food bar for service. Yield: n/a Revision Date: 9/26/2011

96 CORN days - frozen 1 day - carried over 1 hour 2 Quarts Corn Frozen Frozen 0.5 Cup Butter Blend Sunglow 1 Place frozen Corn and melted Sun Glow into pan. (Keep corn frozen if pre-staging.) 2 Heat in steamer uncovered for 8-12 minutes. 3 Temperature must reach 165 F. 4 Transfer to food bar for service. Yield: 2 Quarts or 1 - display pan Revision Date: 7/27/2011

97 CORN DOGS, MINI days - Frozen 30 minutes As needed Corn Dogs Mini Turkey 1 Deep fry at 350 F for 3½ - 4 minutes or until golden brown. 2 Periodically shake basket. 3 Check for doneness. Internal temperature must reach 165 F. 4 Transfer to food bar for service. Yield: 1 display pan Revision Date: 9/21/2011

98 CORN NUGGETS months, frozen 1 hour 1 Bag Corn Nuggets, Frozen 1 Deep fry frozen corn nuggets at 350ºF for 4 minutes until golden brown or until internal temperature reaches 165ºF. 2 Allow to drain for 15 seconds. 3 Transfer to appropriate size pan. 4 Transfer to food bar for service. Yield: 1-half size s/s pans 2 ½" deep Revision Date: 9/21/2011

99 CORN ON THE COB days - thawed 90 days - frozen 2 hours 12 Each Corn Cobbettes, Frozen 8 Cups Corn On The Cob Holding Solution (81375) 1 Thaw Corn Cobbettes under refrigeration for a minimum of 24 hours. 2 Place Corn Cobbettes in a half-size perforated pan and steam for 15 to 17 minutes or until the temperature in the center of the Cob reaches 165 F. 3 Place cooked Cobbettes into holding solution, either in warmer or on food bar. 4 Replace holding solution as needed. The solution should completely cover the corn. half size perf. s/s pan 2" deep Yield: 1 display pan Revision Date: 11/7/2011

100 CORN ON THE COB, HOLDING SOLUTION hours Discard at end of day 1 Gallon Water, Hot Large Cooks Spoon 1 Cup Butter Blend Sunglow, Melted Mixing Container with Lid 0.5 Cup Sugar Granulated 2 Tablespoons Salt 1 In a large mixing container, combine all ingredients. 2 Place in a 165 F warmer to hold corn cobbettes or on food bar to replenish as needed. Yield: 17 Cups (1 Gallon + 1 Cup) Revision Date: 9/26/2011

101 CORN TORTILLA CHIPS days 30 minutes As needed Corn Tortillas Chef knife As needed Kosher Salt Cutting board Cutting glove Measuring Cup Measuring Spoons 1 Stack up to 10 Tortillas on a cutting board. Cut tortillas into quarters using a chef's knife and cutting glove. 2 Place chips in fry basket and stir gently using tongs. Fry for 30 seconds until violent bubbling stops. Remove from fryer.. 3 Drain for 20 seconds and season evenly with salt (1 teaspoon salt per quart of chips). Transfer to the food bar for service Yield: Revision Date: 1/22/2015

102 CORN, CREAMED months - unopened 2 hours 1 #10 Can Creamed Corn 1 Place Creamed Corn into casserole pan. 2 Heat in steamer covered for minutes. 3 Temperature must reach 165 F. 4 Transfer to food bar for service. Yield: 1 - casserole pan (large or small) Revision Date: 9/26/2011

103 CORN, GRILLED WITH CAJUN BUTTER months frozen 2 days thawed 4 hours hot 30 minutes on buffet 18 Each Corn On The Cob Fresh, Halves Measuring Spoons 9 Teaspoons Cajun butter Pastry Brush 0.5 Cup Waterr Tongs 1 Place Corn on a clean, hot section of the grill. Grill until you start to see blistering and grill marks are created. 2 Rotate Corn occasionally to grill evenly. (Cook time is about minutes total.) 3 When Corn is hot (165ºF), baste each piece lightly with 1/2 teaspoon of Cajun Butter. Place a half cup of water in a 2½" deep s/s half pan and place the grilled, hot Corn. 4 Wrap tightly and hold in holding cabinet or remove from water and place in an appropriate pan and transfer to food bar for service. Yield: 18 pieces Revision Date: 2/17/2014

104 CRAB LEG COOKING SOLUTION Hour 3 Gallons Water Hot Whisk 0.25 Cup Seasoning Old Bay 0.5 Cup Lemon Juice Fresh 1 Combine all ingredients into stock pot on stove. 2 Bring solution to a boil. Yield: 3 Gallons Revision Date: 8/21/2014

105 CRAB LEGS, AYCE serve immediately 2 Each Crab Cluster Halves, (Initial Order) Chef knife 1 Each Crab Cluster Halves, (Refill) Cutting board 1 Ounce Garlic Butter (Breadstick) Prepared Cutting glove 1 Sprig Kale (2x2" piece) Tongs 1 Each Lemon Wedge 1 Wearing a cutting glove, cut the clusters in half and place the appropriate number of half Crab Clusters into the Crab Solution and cook to an an internal temperature of 155 F, for approximate 5-7 minutes. Do NOT overcook. 2 Remove promptly from the solution and allow to drain. 3 Place the Crab Cluster(s) on a 9" round plate. 4 Place the soufflé cup of Garlic Butter at the top of the plate. 5 Place the piece of Kale to the left of the Garlic Butter and put the Lemon Wedge on the Kale. 6 Serve immediately. Yield: One Serving Revision Date: 8/22/2014

106 ENCHILADAS, BEEF Minutes 12 Each Corn Tortillas half size s/s Pan 2 ½" Deep 1.5 Cups Taco Meat (83801) Plastic Wrap 1.5 Cups Enchilada Sauce Hot 0.5 Cup Cheese Ez Melt Shredded 2 Tablespoons Onions Green (60725) 1 Blanch the Corn Tortillas in the fryer for approximately 10 seconds to soften. 2 Place 1 oz. of Taco Meat in each corn tortilla. Fold the tortilla over to cover the meat, making sure that the meat goes from one end to the other. Roll the enchilada and place seam side down in the pan. 3 Line the 12 Enchiladas down the center of the 2½" deep s/s half pan. 4 Cover the pan with plastic wrap and place in the steamer for approximately minutes to heat, or until an internal temperature of 165 F is reached. 5 Remove from the steamer and top with hot Enchilada Sauce. 6 Sprinkle the top of the Enchiladas with Cheese and Green Onions. 7 Transfer to the food bar for service. Yield: 1-2½" deep s/s half pan Revision Date: 10/5/2011

107 ENCHILADAS, CHICKEN minutes 12 Each Corn Tortillas half size s/s Pans 2 ½" Deep 1.5 Cups Chicken (carry-over -or- Chicken Thigh Meat Prepared) Chopped, Fine Plastic Wrap 1.5 Cups Enchilada Sauce Hot 0.5 Cup Cheese Ez Melt Shredded 2 Tablespoons Onions Green (60725) 1 Blanch the Corn Tortillas in the fryer for approximately 10 seconds to soften. 2 Place 1 oz. of prepared Chicken in each corn tortilla. Fold the tortilla over to cover the meat, making sure that the meat goes from one end to the other. Roll the enchilada and place seam side down in the pan. 3 Line the 12 Enchiladas down the center of the 2½" deep s/s half pan. 4 Cover the pan with plastic wrap and place in the steamer for approximately minutes to heat, or until an internal temperature of 165 F is reached. 5 Remove from the steamer and top with hot Enchilada Sauce. 6 Sprinkle the top of the Enchiladas with Cheese and Green Onions. 7 Transfer to the food bar for service. Yield: 1-2½" deep s/s half pan Revision Date: 1/25/2013

108 FISH, CAJUN months - frozen 3 days - thawed 30 minutes 8 Each Fish Pollock Strip 1.5 Oz Deep Skinned Thawed Pastry Brush As needed Seasoning Cajun Perforated Pan As needed Butter Blend Sunglow, Melted Shaker Jar with Rose Lid 3 Each Lemon Slice, For Garnish Spatula 1 Drain thawed fish using a perforated pan over a solid pan. Refrigerate. 2 Place blackening seasoning into a shaker jar. 3 Remove fish from refrigeration. Place fish on parchment lined sheet pan. 4 Add fish portions to the pan dark side down and moderately shake on the seasoning. 5 Bake uncovered in 350ºF oven for 10 minutes or until internal temperature reaches a minimum of 150 F. 6 Cut fish pieces in half, equaling 16 pieces. Transfer to appropriate display pan. Garnish with 3 lemon slices. 7 Transfer to the food bar for service. Yield: 1-2½" deep s/s half pan Revision Date: 10/5/2011

109 FISH, FRY months - frozen 30 minutes 14 Each Fish Pollock Shore Fry Strips, Frozen 4 Each Lemon Slice Quartered As needed Parsley Flakes 1 Place frozen fish pieces in fry basket, 1/3 full. 2 Fry in a 350ºF fryer for 3-1/2 minutes until a minimum internal temperature of 165ºF. 3 Display in appropriate pan. FOOD BAR DISPLAY: Garnish with 3 to 5 lemon slices, and a teaspoon of parsley flakes. Yield: Revision Date: 10/5/2010

110 FISH, HERB BAKED months - frozen 1 hour 14 Each Fish Pollock Herb Style Baked 2.4 Oz half size sheet pan As needed Pan Release Spray S/S metal spatula 1 Spray half size sheet pan with Vegetable Pan Spray. 2 Place frozen fish pieces on pan. 3 Bake uncovered in a 350ºF preheated convection oven for minutes until a minimum internal temperature of 165ºF. 4 Display or cover and place in a 165ºF holding unit until needed. 7 Garnish with 3 lemon slices. Transfer to the food bar for service. Yield: 1 - omelet pan or 1-2½" deep s/s half pan Revision Date: 10/5/2010

111 FRIES, SMILEY year 30 minutes As needed Fry Smiley 1 Fill Fry basket no more than 1/3 full of smiley fries. 2 Deep fry for 2 ½ minutes or until internal temperature reaches 165 F. 3 Transfer to appropriate container and place on food bar for service. Yield: n/a Revision Date: 10/5/2011

112 FRITO PIE Taco Meat = 2 days - held under refrigeration Heated Chili = discard at end of day 2 hours 4 Cups Fritos 1.5 Cups Taco Meat (83801), Hot 3 Cups Chili, Steakhouse, Hot 1 Cup Sauce Cheese Prepared (83175), Hot 1 Cup Cheese Ez Melt Shredded 2 Cups Fritos 1 Arrange 4 cups of Fritos on bottom of a sprayed half size 2½" deep s/s pan. 2 Top with 1.5 cups of prepared heated Taco Meat. 3 Top with 3 cups of heated Steakhouce Chili. (To heat chili: Steam in bag for approximately minutes or until internal temperature reaches 165ºF, hold hot until needed) 4 Top with 1 cup of prepared hot cheese sauce. 5 Top with 1 cup of EZ melt cheese. 6 Top with the remaining 2 cups of Fritos. 7 Bake uncovered in 350ºF oven for 3 5 minutes or until internal temperature reaches 165ºF. 8 Transfer to the food bar for service. Option: May use chilled products to make casserole, increase the cook time and bake until internal temperature reaches 165ºF. Yield: 1-2½" deep s/s half pan Revision Date: 5/14/2012

113 GARLIC BUTTER (BREADSTICK SEASONING) hours 4 Pounds Sunglow Melted Measuring Cup 2 Tablespoons Seasoning Bread Stick Whisk 1 Teaspoon Parsley Flakes 0.25 Cup Lemon Juice Fresh 1 Combine all ingredients and mix well. 2 Hold hot for use with Crab Legs. Yield: 4 pounds Revision Date: 8/21/2014

114 GLAZE, CAROLINA hours n/a 1.25 Cups Water Measuring Cup 2 Tablespoons Corn Starch Measuring Spoons 4.5 Cups Sugar Brown Packed Mixing Bowl 3 Tablespoons Sauce Soy Rubber spatula 0.5 Teaspoon Seasoning Bread Stick Storage Container 0.5 Teaspoon Liquid Smoke Whisk 2 Tablespoons Vinegar Apple Cider 1 In a mixing bowl combine 1/4 cup Water and 2 TBSP Corn Starch with a whisk. Set aside until needed. 2 In a sauce pan on the stovetop (or in kettle) mix 1 cup of Water, Brown Sugar, Soy Sauce, Bread Stix Seasoning, Liquid Smoke, Apple Cider Vinegar with whisk. 3 Heat over medium heat until close to a boil and slowly add in the Corn Starch mixture. 4 Stir for approximately 1 minute. 5 Cover, label, date and place in an ice bath to chill to 40ºF before use. Yield: 4 cups Revision Date: 5/30/2012

115 GLAZE, HONEY CHICKEN days - dry 4 days prepared, refrigerated 1 Bag Smoky Oak Mix Measuring Container 2 Cups Water Hot, (195º - 205ºF) Mixing Bowl 3 Tablespoons Sauce Soy Rubber spatula Storage Container Whisk 1 Place 2 cups hot Water in a mixing bowl. 2 Add one bag of Smoky Oak and mix with a whisk for seconds until well dissolved and fully combined. 3 Add 3 TBSP of Soy Sauce and mix well. 4 Let stand for 10 minutes to thicken then transfer to appropriate storage container. 5 Cover, label, date and place in the cooler to chill until needed. Yield: 4 cups Revision Date: 6/18/2012

116 GLAZE, MAPLE days - covered, held under refrigeration Heated Maple Glaze - Discard at end of day 1.5 Cups Butter Blend Sunglow, Melted Rubber spatula 3 Cups Water Hot, (195º - 205ºF) Whisk 1 Package Glaze Maple 1 Whisk contents of maple glaze, hot water and melted sunglow until dissolved. 2 Transfer to an appropriate holding container, and keep hot for 1 hour in holding oven or on stove top. 3 Use immediately or cover, label, date and place into cooler at 40ºF until needed. Yield: 4½ Cups Revision Date: 10/5/2010

117 GRAVY, BEEF PREPARED months - unprepared, held under refrigeration 4 hours - prepared 2 Quarts Water Hot, (195º - 205ºF) Mixing Container with Lid 1 Bag Mix Gravy Beef Rubber spatula Whisk 1 Measure water into clean mixing container. 2 Using a rubber spatula, add gravy mix to water. 3 Mix with wire whisk for 30 seconds, until well mixed. 4 Let stand for two minutes to thicken. 5 Cover and place in holding unit or transfer to the food bar for service. Yield: 2 quarts Revision Date: 10/5/2010

118 GRAVY, COUNTRY PREPARED Dry - 3 months from date of manufacture Prepared, displayed - discard at closing 12 hours 1 Quart Water Hot, (195º - 205ºF) Mixing Container with Lid 1 Package Gravy Mix Poultry Whisk 1 Add 1 quart of hot Water (195 to 205 F) to clean mixing container. Do not use tap water. 2 Add dry Country Gravy mix to hot Water, stirring while adding the mix. 3 Use wire whisk to evenly blend dry mix with water. Mix until smooth. 4 Cover and store in 180 F holding unit or on steam table and use as needed. Yield: 1/2 Gallon Revision Date: 5/23/2013

119 GRAVY, ONION AND PEPPER hours - pre-staged, held under refrigeration 4 hours - discard at close 0.5 Cup Butter Blend Sunglow Spatula 8 Cups Onions Yellow Julienne 1/4" (60800), Packed Spoon 3 Cups Peppers Green Bell Julienne 1/4" (60875), Packed 3 Cups Peppers Red Bell Julienne 1/4", Packed 8 Cups Gravy Beef Prepared (81500) 0.25 Teaspoon Black Pepper 2 Teaspoons Kosher Salt 1 Clean and cut the onions and peppers. 2 Melt Sunglow in the kettle or stovetop on low heat. 3 Add the onions and peppers and turn the heat to medium high. (Note: For an accurate measure pack the vegetables down firmly into the measuring cup.) 4 Cook the veggies until the onions are soft and transparent about 10 minutes. 5 Once the vegetables are cooked, add the brown gravy, pepper & salt. 6 Mix well. 7 Keep warm on steam table or in holding oven. 8 To pre-stage, place into shallow container, label, date and place into cooler until needed. Yield: Cups Revision Date: 3/16/2011

120 GRAVY, POULTRY months - unprepared 4 hours - prepared 2 Quarts Water Hot, (195º - 205ºF) Mixing Container with Lid 1 Bag Gravy Mix Poultry Rubber spatula Whisk 1 Measure water into clean mixing container. 2 Using a rubber spatula, add gravy mix to water. 3 Mix with wire whisk for 30 seconds, until well mixed. 4 Let stand for two minutes to thicken. 5 Cover and place in holding unit or transfer to the food bar for service. Yield: 2 quarts Revision Date: 8/24/2011

121 GRAVY, SALISBURY STEAK PREPARED days - prepared, held under refrigeration 12 hours - discard end of day 0.25 Cup Butter Blend Sunglow Whisk 2 Quarts Onions White, Diced 2 Quarts Mushrooms (button), Sliced 0.5 Teaspoon Black Pepper 2 Teaspoons Salt 2 Quarts Gravy Beef Prepared (81500) 1 Heat the steam-jacketed kettle, add Sun Glow and sauté onions until translucent. 2 Add the mushrooms and pepper to the onions and sauté another 2-3 minutes. Add salt. 3 Add the beef gravy and bring it to a boil; transfer to a container and keep it hot in a steam well or follow proper cooling procedures to use at another time. Yield: 96 ounces Revision Date: 2/23/2011

122 GREEN BEANS Canned Beans = 15 months Vegetable Seasoning = 6 months - frozen; 14 days - thawed 1 day - carried over 3 hours - discard at close 1 #10 Can Beans Green Canned - Drained Rubber spatula 1 Cup Seasoning Vegetable, Thawed 1 Place drained canned Green Beans into half size 2½" deep s/s pan. 2 Add vegetable seasoning; mix evenly to distribute. 3 Steam uncovered for 8 minutes, internal temperature must reach 165 F. Gently toss green beans. 4 Transfer to food bar for service. Yield: 1-2½" deep s/s half pan Revision Date: 11/2/2012

123 GREEN BEANS, COUNTRY STYLE Canned Beans - 15 months Veg. Seasoning = 6 months - frozen; 14 days - thawed 3 hours - discard at close 1 #10 Can Beans Green Drained Rubber spatula 1 Cup Seasoning Vegetable, Thawed 0.25 Cup Bacon Pieces Cooked Prepared (80005) 1 Place drained green beans into a 2½" deep s/s half pan and add vegetable seasoning. 2 Add Bacon Pieces and mix to evenly distribute. 3 Heat in steamer uncovered for 10 minutes, internal temperature must reach 165 F. 4 Transfer to food bar for service. Yield: 1-2½" deep s/s half pan Revision Date: 2/14/2014

124 GREEN PEPPER HALVES days - Fresh 2 days - Prepared As needed Peppers Green Bell (60875) Chef knife Cutting board Cutting glove 1 Wash Peppers in cool water. 2 Stand Pepper on its bottom on cutting board and cut in half from top to bottom. 3 Pop stem portion out and remove seeds and core. 4 Lay Pepper, skin-side down in half pan; if needed, Peppers may be stacked for storage. 5 Cover, label with day dot, and place in cooler. Yield: 1 Pepper = 2 Halves Revision Date: 7/27/2011

125 GROUND BEEF AND ONION COOKING S days - pre-staged, held under refrigeration 2 Pounds Ground Beef Thawed Large Cooks Spoon 2 Cups Onions Yellow Diced (60800) 2 Tablespoons Salt & Pepper Mixture 3-1 (31575) 1 Brown ground beef in kettle or on stovetop over medium heat, stirring occasionally. Add onions and continue cooking until translucent (cooking the beef until there is no red left), drain excess fat. (May use a skimmer or perforated pan to drain.) 2 After onions and ground beef mixture has been drained, add salt and pepper and mix well. 3 To pre-stage, place into container with lid, date and place into cooler until needed. Yield: 1 quart Revision Date: 7/18/2013

126 HALUSHKI (NOODLES AND CABBAGE) days - pre-staged 1 hour 12 Ounces Butter Blend Sunglow, Melted Mixing Bowl 4 Quarts Cabbage Green, Sliced 2 Teaspoons Garlic Salt 1 Teaspoon Pepper Black Shaker Grind 4 Quarts Pasta Egg Noodles Cooked, Cooled 6 Teaspoons Parsley Flakes 1 Place cabbage, SunGlow, Garlic Salt and Black Pepper in a pan and steam uncovered for minutes or until cabbage is soft. 2 In a large mixing bowl, combine cabbage mixture with 4 quarts of cooked noodles and mix thoroughly. 3 Divide mixture evenly into three sprayed half size 2 1/2" deep s/s pans. Cover pans and steam for 3-5 minutes or until an internal temperature of 165 F is reached. 4 Sprinkle 2 teaspoons of parsley flakes over each pan. May be pre-staged. After cooking cabbage, allow it to cool (according to proper cooling procedures), then add to noodles, mix, cover and refrigerate. Hold in walk-in cooler until ready to cook in steamer. Yield: 3-2½" deep s/s half pans Revision Date: 9/29/2014

127 HAM AND CHEESE ROLL UP days - pre-staged, held under refrigeration 30 minutes 1 Each Pizza Crust Dough, Thawed # 16 Scoop As needed Flour All-purpose Chef knife As needed Sunglow, Garlic Prepared (83775) Cutting board 2 Cups Cheese Mozzarella Bevel Shred, Shredded half size sheet pan 1 Cup Turkey Ham Julienne Pastry Brush As needed Butter Blend Sunglow 1 Place the thawed dough on a work surface that has been lightly dusted with all purpose flour. 2 Stretch the pizza dough to make a rectangle, approximately 18 inches by 10 inches. The dough stretches easily at room temperature. 3 Brush the surface of the dough with sunglow garlic. 4 Sprinkle the shredded mozzarella cheese evenly over the dough, leaving a ½ inch border around the edge of the rectangle. 5 Sprinkle the turkey ham evenly over the mozzarella. 6 Starting at the long edge, tightly roll the dough into a log. 7 Pinch the edge of the dough closed to seal in the filling. Roll should be approximately 18 inches long and 2 ½ inches in circumference. 8 Carefully place the roll seam side down on a sprayed half size sheet pan. 9 Bake in a 350F convection oven for minutes, or until dough is golden brown. Brush with sunglow. 10 Internal temperature should reach 165º F. 11 Cool bread for at least 5 minutes before cutting. 12 Cut into 18 slices, one inch wide each. 13 Transfer to appropriate serving container and place on hot food bar. Yield: 18 slices Revision Date: 8/26/2011

128 HAM, GRILLLED WITH PINEAPPLE Ham: held under refrigeration 2 hours 8 Each Pineapple Rings, Drained Cutting board 0.25 Cup Sugar Brown Cutting glove 12 Each Ham Unsliced Buffet Tongs 1 Cup Juice Pineapple Wonder Knife 1 Peel the outer layer of skin off the ham roast. Using the wonder knife set on # 6 slice the ham. Grill the ham on the broiler for one minute on each side; ham should have only one set of nice sear marks on each side. 2 Shingle the hot ham slices neatly across the bottom of a half sized ss pan. 3 Place the pineapple, brown sugar and pineapple juice in a half sized ss pan and place in the steamer uncovered for 4-5 minutes, until 165 are reached. 4 Remove the pineapple pan from the steamer and pour the juice over the ham and decorate the pan with the pineapple slices. Serve immediately. Pre-stage and grilled ahead: Placed the seared ham on sheet pan in a single layer to promote rapid cooling. Cover with plastic wrap, label and date. Right before your are ready to serve it, place the sheet pan, uncovered in a 350 oven for 6-8 minutes until 180 and proceed with procedure step 2. (To take the temperature of the of the ham slice, lay the probe on the top center of the ham and fold the slice over enclosing the probe within.) Yield: 12 slices / 2½" deep s/s half pan / Omelet pan Revision Date: 10/5/2010

129 HAM, MAPLE GLAZED Ham = 5 weeks - frozen, unopened; 5 days - thawed, opened, covered; 2 days - prestaged Maple Glaze = 3 days - prestaged 1 hour 1 Each Ham Red Label Pit Aluminum Foil 1 Pouch Glaze Maple, Prepared (81476) Chef knife 5 Cups Water Cutting board 1 Cup Butter Blend Sunglow Cutting glove HAM 1 Remove outer plastic covering from ham and place ham on cutting board. Slice the ham in half lengthwise, place ham halves flat side down on cutting board. 2 Cut each half in half lengthwise again. There should be four ham quarters each with a thin neck and thick body. 3 Beginning at the neck, slice the ham into ¼ slices. Shingle ham slices in two rows of 10 each in a s/s half sized sprayed pan. 4 Cover, label and place in cooler until needed for service. MAPLE GLAZE 1 Place melted Sunglow, water and maple glaze mix in a groen kettle or sauce pan, stir to dissolve powder. 2 Bring mixture to a boil, stirring occasionally, Turn off heat and hold hot for service or allow to cool using proper cooling techniques. 3 Glaze may be portioned for future use and heated, covered, in steamer (or microwave) to 165º F. MAPLE GLAZED HAM 1 Cover pan with foil and steam for minutes or until ham reaches 165ºF. Pour off the excess liquid. Ladle 8 oz of HOT glaze over ham slices. Serve. Yield: Ham = 8-2½" deep s/s half pans; Maple Glaze = 2 quarts Revision Date: 10/5/2010

130 HOT DOGS hours, hot dogs cooked, covered 30 minutes, displayed in bun As needed Beef Hot Dogs Thawed Cutting board As needed Bun Hot Dog Cutting glove Knife Pastry Brush 1 Place thawed hot dogs in a single layer in a perforated pan and steam for 10 minutes or until internal temperature reaches 165 F. 2 Place in holding unit until needed for service. For Service 1 Place hot dog into the buns and cut in half. 2 Place a drain rack or screen into the bottom of the display pan to prevent the dinner rolls from hardening to the bottom of the pan. 3 Note: Using a rack will also help prevent the buns from getting hard and crusty. Option: You may serve buns in a basket on the side. Transfer to the food bar for service. Yield: n/a Revision Date: 6/3/2013

131 HUSH PUPPIES months - frozen 30 minutes 1 Bag Hush Puppies 1 Deep fry frozen hush puppies in 350 F Fryer for 5 minutes. 2 Gently shake basket periodically to keep Hush Puppies from sticking together. 3 Breading will be an even golden brown and have a minimum internal temperature of 180 F. 4 Transfer to food bar for service. Yield: 1-2½" deep s/s half pan Revision Date: 10/7/2011

132 JAMBALAYA, SHRIMP AND SAUSAGE hours 2 Ounces Butter Blend Sunglow Melted Mixing Bowl 2 Cups Sauce Alfredo Prepared Hot (83130) Rubber spatula 0.5 Cup Sauce Pace Mild Picante 1 Tablespoon Seasoning Bread Stick 2 Tablespoons Seasoning Cajun 4 Cups Rice Pilaf Prepared (83000) 1.5 Cups Beans Kidney 1 Cup Peppers Green Bell Julienne (60875) 1 Cup Onions White Julienne 4 Cups Raw Shrimp 3 Cups Sausage Polish 6" 1 Add the Shrimp, Sausage, Onions, Peppers, Cajun Seasoning, Bread Stick Seasoning and Melted Sunglow to a mixing bowl and mix well. 2 Place the mixture into a 2½" deep s/s half pan that has been sprayed with non-stick spray, and bake uncovered for minutes at 350 F, or until shrimp reaches 165 F. 3 Transfer the mixture into a mixing bowl, add the Salsa and Hot Alfredo Sauce and mix well. 4 Gently fold in the hot Rice and Kidney Beans. 5 Place the Jambalaya into a sprayed 2½" deep s/s half pan, cover with foil and bake at 350 F for minutes, or until it an internal temperature of 165 F. 6 Transfer to the food bar for service. Yield: 1-2½" deep s/s half pan Revision Date: 11/9/2011

133 KETCHUP & BROWN SUGAR BULK days - bulk 12 hours - portioned for service 1 #10 Can Ketchup Bulk Ladle 6 Cups Sugar Brown, Packed Mixing Container with Lid 1 Mix the Ketchup and Brown Sugar together in a mixing bowl, then transfer to a clean storage container. 2 Cover, label, date and store in the refrigerator until needed. 3 When needed, measure enough for one shift to use in the cooking area. Use a 2 ounce ladle to coat each meatloaf as needed. To avoid cross contamination, do not return the unused shift portion into the bulk recipe - discard it. Yield: 3 quarts Revision Date: 2/23/2011

134 LASAGNA hours - Pre-staged 1 hour held hot 5 Pounds Ground Beef Thawed Aluminum Foil 2 Tablespoons Garlic Chopped half size s/s Pans 2 ½" Deep 3 Cans Sauce Pasta Measuring Container 8 Cups Mushrooms Fresh Sliced (60700) Measuring Cup 6 Cups Onions Yellow 1/4" Diced (60800) Measuring Spoons 9 Cups Cheese Mozzarella Bevel Shred Plastic Wrap 9 Cups Cheese Parmesan Flavored Shred Spoon 48 Each Pasta Lasagna Noodles Raw Pre-Stage: 1 Cook Ground Beef on the Flat Top (or in the kettle or on stove top) until brown, then drain. 2 Add the Onions and Chopped Garlic and continue to cook until they are brown. 3 In a clean kettle or a new pan on the stovetop add the Pasta Sauce and Mushrooms and bring to a boil. 4 Add the prepared Ground Beef mixture and reduce heat to a simmer for 30 minutes. DO NOT BOIL. 5 Place 2½ cups of the prepared Meat Sauce in the bottom of a 2½" deep s/s half pan. 6 Layer with 4 Lasagna Noodles. 7 Sprinkle 2½ cups of prepared Meat Sauce, ensuring noodles are completely covered. 8 Sprinkle with ¾ cups Mozzarella Cheese. 9 Sprinkle with ¾ cups of Parmesan cheese. 10 Repeat steps 6 through Cover with plastic wrap and then aluminum foil. 12 Label, date and place in the walk-in to cool until needed. For Service: 1 Remove from the cooler and bake covered at 350ºF for approximately 40 minutes in the convection oven. 2 Remove from the oven and let stand for 5 minutes. 3 Cut into 20 pieces (3 x 4 cuts). Yield: 6-2½" deep s/s half pans Revision Date: 1/4/2013

135 LASAGNA hours - Pre-staged 1 hour held hot 4 Transfer to the food bar for service. Yield: 6-2½" deep s/s half pans Revision Date: 1/4/2013

136 LIVER & ONIONS (FLAT GRILL) Liver = 12 months - frozen; 2 days - thawed Onion mixture = 3 days - prestaged 30 minutes - prepared As needed Onions Grilled Prep (82050) Chef knife As needed Butter Blend Sunglow, Melted Cutting board As needed Liver Slices Thawed Cutting glove S/S metal spatula 1 Remove liver from refrigeration. 2 Preheat griddle section to 350 F. Spread 2 oz. melted Sun Glow on clean grill section. 3 Place liver and onions on grill separately. Using metal tongs cook for 3 minutes or until golden brown on bottom side. Turn and cook other side until golden brown. Toss onions as they cook and cook until just soft and golden yellow. Temperature should reach 165ºF. 4 Remove liver from griddle and place on cutting board. Cut in half. 5 Shingle in pan. Top the liver with the grilled onions. 6 Transfer to food bar for service. Yield: 1- Omelet Pan or 1-2½" deep s/s half pan Revision Date: 10/5/2010

137 LIVER AND ONIONS (OVEN METHOD) Liver- = 12 months - frozen; 2 days - thawed, held under refrigeration Onion mixture = 3 days - prestaged Liver and Onions = 1 day - prestaged 1 hour Roasted Onions Chef knife 1 Gallon Onions Yellow Julienne (60800) Cutting board 1 Cup Butter Blend Sunglow Cutting glove 1 Tablespoon Seasoning Bread Stick Mixing Bowl 2 Tablespoons Mix Au Jus Beef Liver and Onions Pastry Brush 30 Each Liver Slices Thawed 5 Cups Roasted Onions As needed Oil All Purpose Salad Roasted Onions 1 Place onions in a large mixing bowl. Add melted sunglow, toss in bowl; add dry seasonings and toss again to coat evenly. Spread onion mixture on a large sheet pan and roast uncovered in a 350 F oven for 10 minutes, or until onions are browned and caramelized. Place into cooler until needed (after cooled cover with plastic wrap). Pre-Stage Liver and Onions 1 Line a sheet pan with parchment paper. Place frozen liver slices onto pan and cover with plastic wrap. Place into cooler and allow to thaw. 2 Remove from cooler, brush the top of liver pieces with all purpose salad oil and cook in a 350ºF oven for 8-10 minutes or until internal temperature reaches 165ºF. NOTE: Try to cook the liver and/or onions with no other products in the oven for this step. Allow the liver pieces to cool in the cooler for a few minutes; cut the liver in half crosswise. Transfer to a half size 2½" deep s/s pan that has been oiled with all purpose salad oil (15 half slices per pan shingled). 3 Top with 1.25 cups of the roasted onion mixture cover with plastic wrap then foil (the plastic will help prevent the liver from having any reaction to the aluminum). Liver and Onions Cooking 1 In 350 F oven cook liver and onions for 20 minutes or until internal temperature reaches 165 F. Remove foil and plastic wrap. Transfer to food bar for service. Yield: 4-2½" deep s/s half pans Revision Date: 10/5/2010

138 MACARONI & CHEESE (OVEN COOKING METHOD) months - frozen 2 days - thawed, refrigerated 12 hours - pre-staged 2 hours 1 Bag Macaroni And Cheese As needed Pan Release Spray 1 Allow bag to thaw for 24 to 48 hours. 2 Open bag and evenly distribute between 2 sprayed half size 2½" deep s/s pans. Cover with foil and place into cooler until needed. 3 Bake covered in a 350ºF oven for approximately 20 minutes or until internal temperature reaches 165ºF. 4 Remove foil and cook for an additional minutes or until the top is browned and caramelized. 5 Transfer to the food bar for service. Yield: 2-2½" deep s/s half pans Revision Date: 11/8/2011

139 MACARONI AND CHEESE (STEAMER COOKING METHOD) Months - frozen 2 days - thawed, refrigerated 12 hours - pre-staged 2 hours 1 Bag Macaroni And Cheese As needed Pan Release Spray 1 Allow bag to thaw in cooler for 24 to 48 hours. 2 Steam thawed unopened bag of macaroni and cheese in perforated pan for approximately minutes or until internal temperature reaches 165ºF. 3 Open bag and pour macaroni and cheese into 1 sprayed half size 2-1/2" deep, s/s pan. 4 Transfer to the food bar for service. Yield: 1-2½" deep s/s half pan Revision Date: 11/8/2011

140 MACARONI AND CHEESE, PRECISION days unopened 1 hour on buffet 1 Package Three Cheese Sauce 2 Quarts Hot Water 0.5 Cup Cheese Cheddar Shredded 2 Quarts Pasta, Macaroni Elbow, Prepared Cooked, Cooled As needed Pan Release Spray Aluminum Foil half size s/s Pan 2 ½" Deep half size s/s pan 4" deep Measuring Container Mixing Bowl Rubber spatula Whisk Place hot Water into a mixing bowl and slowly add the Three Cheese Sauce mix while mixing well. Mix until there are no lumps or dry powder present. Allow the mix to sit for 2-3 minutes, then mix well again. Add the 2qts cooked/cooled pasta and the Shredded Cheddar Cheese. Mix well using a rubber spatula. Transfer to 1 sprayed 2½" deep s/s half pan. Cover the pan with foil and bake at 350ºF for minutes, or until the internal temperature reaches 165ºF. Remove foil, stir and place in appropriate pan. Transfer to the food bar for service. Yield: 7 pounds / 1-2 ½" deep s/s half pan Revision Date: 3/14/2014

141 MEATBALLS IN SAUCE months - frozen Cooked & properly cooled - use first next day 6 hours 5 Pounds Meatballs 1/2 Oz, Frozen Sauce Guests Choice Of half size sheet pan Rubber spatula 0.5 Gallon Sauce Honey Bbq, Or 0.5 Gallon Sauce Pasta, Or 1 Batch Gravy Beef Prepared (81500), Or 3 Quarts Sauce Sweet & Sour, Or 1 Quart Au Jus Beef Prepared (30025) Oven Method: 1 Place frozen meatballs onto half sized sheet pan in a single layer and place uncovered in a 350 F Convection oven for minutes. 2 Rotate pan 180 at 8 minutes. 3 Internal temperature must reach 180 F. 4 Remove and place in a 12.5 omelet pan or 4.5 casserole pan, or a half sized 2½" deep S/S pan. 5 Add appropriate heated sauce to meatballs. 6 Evenly mix meatballs and sauce 7 Use directly on food bar or place in 165 F. holding unit. 8 Use leftover sauce to coat another batch of fresh meatballs. Sauce may be reused only once. Steamer Method: 1 Place frozen meatballs into a full size 2½" deep s/s pan. 2 Steam uncovered for minutes or until internal temperature reaches 165ºF. 5 Add appropriate heated sauce to meatballs. 6 Evenly mix meatballs and sauce 7 Use directly on food bar or place in 180 F. holding unit. 8 Use leftover sauce to coat another batch of fresh meatballs. Sauce may be reused only once. Yield: omelet pan or casserole pan or 1-2½" deep S/S half Revision Date: 11/4/2011

142 MEATBALLS, KIDS hours hot 2 Quarts Meatballs 1/2 Oz Frozen half size sheet pan 1.5 Cups Sauce Pasta Hot Measuring Cup 0.5 Cup Hot Water Parchment paper Rubber spatula 1 Place frozen Meatballs onto a lined half sized sheet pan in a single layer and place uncovered in a 350ºF convection oven for minutes. Meatballs must reach 165º F. 2 While the Meatballs are cooking, place the Hot Water and Pasta Sauce in a mixing bowl and stir to combine. 2 Remove Meatballs from oven and transfer them to appropriate pan. 4 Add Pasta Sauce and mix Meatballs and Sauce together. 5 Transfer to the hot food bar with other kids items. Yield: " omelet pan or qt. casserole pan or 1-2½" deep s/s Revision Date: 8/8/2013

143 MEATBALLS, PONDEROSA SWEDISH day 2 hours hot 2 Quarts Meatballs 1/2 Oz Frozen half size sheet pan 2 Cups Sauce Swedish Meatball Prepared Measuring Cup As needed Parsley Flakes Parchment paper Rubber spatula Scale 1 Place frozen Meatballs onto a lined half sized sheet pan in a single layer and place uncovered in a 350ºF convection oven for minutes. Meatballs must reach 165ºF. 2 Transfer to appropriate pan. 3 Add heated Swedish Meatball Sauce and mix Meatballs and Sauce together. 4 Top with Parsley Flakes and place on food bar for service. Yield: " omelet pan or qt. casserole pan or 1-2½" deep s/s Revision Date: 8/8/2013

144 MEATBALLS, TERIYAKI Meatballs, 6 mos., frozen 6 hours 5 Pounds Meatballs 1/2 Oz, Frozen half size s/s Pan 2 ½" Deep 2 Cups Teriyaki Baste & Glaze, Prepared half size sheet pan 1 Cup Peppers Red Bell, Diced Large mixing bowl 1 Cup Peppers Green Bell (60875), Diced Rubber spatula 1 Cup Pineapple Tidbits In Natural Juice, Drained 1 Place frozen meatballs onto a half-sized sheet pan in a single layer and place in a 350 F oven for minutes. 2 Rotate pan 180 at 8 minutes. 3 Internal temperature of 180 must be reached. 4 In a large mixing bowl add teriyaki sauce, peppers and pineapple. 5 Add hot meatballs to the bowl and gently mix all together until well combined. 6 Place the coated meatballs into a half sized S/S pan and place in the steamer, covered for 15 minutes. Again, an internal temperature of 180 must be reached. 7 Remove from the steamer, carefully uncover. 8 Transfer to food bar for service. Yield: 1 half sized 2 ½" deep S/S pan or omelete pan Revision Date: 11/4/2011

145 MEATLOAF hours - pre-staged, held under refrigeration 6 months - frozen 7 days - thawed, unopened Thawed, opened - use first next day 1 day - carried over 4 hours 1 Pouch Mix Meatloaf Raw Thawed Chef knife 2 Cups Ketchup Bulk Cutting board 1 Cup Sugar Brown Or Ladle 6 Ounces Ketchup & Brown Sugar Bulk Prepared (81775) S/S metal spatula As needed Pan Release Spray Whisk PRE-STAGE 1 Thaw meatloaf a minimum of 48 hours in the cooler. 2 Spray the bottoms and sides of three (3) 1/3 size, 2 ½ deep s/s pans with pan release spray. 3 Evenly divide tube of meatloaf into the three pans. 4 Press product evenly through pan. Lightly tuck the edges down. Do not mound the loaf. COOKING 5 Cover and bake in a 350ºF preheated convection oven for minutes. Internal temperature must reach 180 F, minimum. 6 Mix brown sugar and ketchup together with wire whisk. 7 Remove Meatloaf from oven and top each pan with 2 oz. of the Ketchup and Brown Sugar mixture. 8 Return to oven uncovered for 5 minutes. 9 Using a s/s spatula, transfer to a half size, 2-1/2 deep s/s pan, OR Omelet Pan. Cut in half lengthwise. Cut each half loaf into approximately 20 slices. 10 Transfer to food bar for service. NOTE: Leftover meatloaf can be crumbled and added to Tomato Basil Soup or Chili. Use up to 2 cups per recipe. Yield: 3-2½" deep s/s third pans Revision Date: 9/19/2011

146 MEATLOAF, BBQ GLAZED hours - pre-staged without cheese, refrigerated 6 months - frozen 7 days - Thawed, unopened Thawed, opened - use first next day 4 hours 3 Each Meatloaf (81950) Knife 3 Cups Sauce Honey Bbq 1.5 Cups Cheese Ez Melt Shredded 1 Cup Tomatoes Diced (61525) 0.75 Cup Onions Green Sliced (60725) PRE-STAGE 1 Thaw meatloaf a minimum of 48 hours in the cooler. 2 Spray the bottoms and sides of three (3) 1/3 size, 2 ½ deep s/s pans with vegetable pan spray. 3 Evenly divide tube of meatloaf into the three pans. 4 Press product evenly in pan. Lightly tuck the edges down. Do not mound the loaf COOKING Cover and bake in a 350ºF preheated convection oven for minutes. Internal temperature must reach 180 F minimum. When meatloaf is done, remove from oven and transfer to serving pan. Cut in half lengthwise. Cut each half loaf into approximately 15 slices. Add BBQ sauce, then cheese. Place back into oven to melt the cheese approximately 3 minutes. Top with diced tomatoes and sliced green onions. Transfer to the food bar for service. Yield: 3-2½" deep s/s half pans Revision Date: 11/4/2011

147 MEATLOAF, PAIRING hour 0.5 Each Meatloaf Cooked (81950) # 8 Scoop 3 #8 Scoops Mashed Potatoes Prepared Hot (82700) half size s/s Pans 2 ½" Deep As needed Parsley Flakes 1 Take 1/2 prepared Meatloaf (cut in half lengthwise per meatloaf recipe) and cut into 20 slices. 2 Shingle 10 slices down each side of a 2½" deep s/s half pan. 3 Evenly scoop prepared Mashed Potatoes down the middle of the two rows of Meatloaf. 4 Garnish with Parsley Flakes and transfer to the food bar for service. Yield: 1-2½" deep s/s half pan Revision Date: 1/25/2013

148 MEATLOAF, SMOTHERED hours - Pre-staged, refrigerated 6 months - Frozen 7 days - Thawed, unopened Thawed, opened - use first next day 4 hours 1 Chub Meatloaf (81950) Spatula 6 Cups Gravy, Onion And Pepper Prepared, hot 3 Cups Cheese Ez Melt Shredded PRE-STAGE 1 Thaw meatloaf a minimum of 48 hours in the cooler. 2 Spray the bottoms and sides of three (3) 1/3 size, 2 ½ deep s/s pans with vegetable pan spray. 3 Evenly divide tube of meatloaf into the three pans. 4 Press product evenly through pan. Lightly tuck the edges down. Do not mound the loaf. COOKING 1 Cover and bake in a 350ºF preheated convection oven for minutes. Internal temperature must reach 180 F, minimum. 2 Using a s/s spatula, transfer to a sprayed half size, 2 1/2 deep, s/s pan, Or omelet pan. Cut in half lengthwise. Cut each half loaf into approximately 15 slices. 3 Top each pan with 2 cups of heated onion and pepper gravy. Top with 1 cup of cheese per pan. 4 Return to oven uncovered for approximately 3 minutes or until cheese is melted. 5 Transfer to food bar for service. Yield: 3-2½" deep s/s half pan Revision Date: 11/4/2011

149 MUSHROOMS, SLICED days - fresh 1 day - washed, uncooked, sliced 2 days - cooked, chilled 2 hours cooked mushrooms in sunglow mixture Discard at close 2 Quarts Mushrooms Fresh, Sliced Colander 4 Ounces Butter Blend Sunglow Large Cooks Spoon 2 Teaspoons Seasoning Bread Stick Saute Pan 1 Teaspoon Black Pepper Steam Jacketed Kettle 1 Place sliced mushrooms into a clean colander, rinse with cool water to remove all dirt, drain well. STOVE TOP OR KETTLE METHOD 1 Melt Sun Glow in a large sauté pan or kettle setting # 8 and heat over medium high heat. 2 Add the mushrooms, breadstick seasoning and pepper and sauté for 3-6 minutes, or until mixture reaches 150ºF. STEAMER METHOD 1 Place sunglow, mushrooms, bread stick seasoning and pepper in a half size pan and steam covered for 8 minutes or until mixture reaches 150ºF. 2 Place mushrooms on food bar or cover and place into a 165F warming oven. Yield: 2 quarts Revision Date: 7/27/2011

150 ONION AND PEPPER MIX Pre-staged - 48 hours 2 Quarts Onions Yellow Julienne (60800) 3 Cups Peppers Green Bell Julienne (60875) 0.25 Cup Butter Blend Sunglow 2 Teaspoons Salt & Pepper Mixture 3-1 (31575) 1 On Flat Grill, add 1/4 cup of sunglow and when melted add onions and peppers. 2 Sprinkle onions and peppers with salt and pepper and stir to coat evenly. 3 Cook for 4-5 minutes or until soft and onions are translucent. 4 May be pre-staged into 1/2 cup portions. Yield: 1 Qt Revision Date: 8/4/2011

151 ONION STRAWS months - frozen 30 minutes 1 Bag Onion Straws Tongs 1 Place onion straws in a fryer basket that has been placed over a pan or waste receptacle. Gently shake basket to remove any loose particles, do not overfill. 2 Deep fry at 350 F. for 2 minutes. Periodically shake basket. 3 Allow to drain for 15 seconds. Transfer to serving pan. Display immediately. Yield: 1 - Half-size S/S pan, 2-½" deep or Casserole pan Revision Date: 11/8/2011

152 ONION, PEPPER AND BACON MIX days - held under refrigeration n/a 2 Cups Peppers Green Bell Julienne (60875) Mixing Bowl 10 Cups Onions Yellow Julienne (60800) Spatula 1 Pound Bacon Slices Diced 2 Ounces Butter Blend Sunglow 1 In kettle/saucepan on medium heat or setting # 8, sauté diced bacon until crispy. 2 Add sunglow, onions and peppers and sauté until onions are translucent approximately 10 minutes. 3 Cover, label and date. May be pre-staged at 40ºF. Yield: 6 cups Revision Date: 10/5/2010

153 ONIONS, CRISPY FRIED minutes 30 minutes 4 Ounces Onions Yellow Julienne (60800) half size sheet pan As needed Water Parchment paper 1 Cup Breading Crispy Seasoned Chicken Fry Scale 1 Place julienned Onions in cold Water. Onions can be stored in water for up to 4 hours. 2 Remove Onions from Water when needed and toss in Crispy Chicken Breading to coat. 3 Fry for 1-2 minutes until crispy and golden. 4 Transfer to lined sheet tray and store hot until needed for service. Yield: Approx. 5 servings Revision Date: 2/17/2014

154 ONIONS, GRILLED PREP (LIVER AND ONIONS) days - covered, held under refrigeration 1 Gallon Onions Yellow (60800), Sliced Mixing Bowl 1 Cup Butter Blend Sunglow, Melted 1 Tablespoon Seasoning Bread Stick 2 Tablespoons Mix Au Jus Beef 1 Peel and rinse onions. 2 Slice onions using Dito Dean blade #C-3. 3 Using a s/s mixing bowl, combine melted Sun Glow, breadstick seasoning, and dry au jus mix. Mix well with wire whisk. 4 Add sliced yellow onions to the mixture and mix thoroughly. 5 Cover, label with day dot, and place in walk-in cooler. Yield: 1 Gallon Revision Date: 10/5/2010

155 ORIENTAL PORK & VEGETABLES hours pre-staged, 40 F 2 hours 2 Cups Peppers Red Bell, 1" Diced Chef knife 2 Cups Peppers Green Bell (60875), 1" Diced Cutting board 2 Cups Celery, ¼" Slice (C6) Cutting glove 1 Cup Carrots Fresh, Diced Large Cooks Spoon 0.25 Cup Oil All Purpose Salad Large mixing bowl 2 Cups Onions White Large, Diced Perforated Pan 1 Cup Onions Green (60725), Diced 5 Pounds Pork Roast Cooked, 2" Chunks 2 Cups Teriyaki Baste & Glaze, Prepared 2 Quarts Rice Pilaf Prepared (83000) As needed Onions Green (60725) PRE-STAGE: 1 Place all the vegetables, except green onion tops, in a perforated pan and steam for 5 minutes. Remove from the steamer. 2 Heat the steam jacket kettle (or on the flat top grill, or stove top if available), and add the oil. Sauté the onions and green onion white bottoms, until translucent. 3 Add the rest of the vegetables and stir-fry for 1 minute. 4 In a large bowl, mix the pork, vegetables and Teriyaki sauce. 5 Place the mixture into 2- half size 2 ½" deep s/s pans and keep under refrigeration until needed. COOKING: 6 Covered with Lexan lid, heat in the steamer until 180 ºF (approximately 20 minutes). 7 With a spoon create an ally in the center of the pan by pushing the pork and vegetables to the sides (see photo). In this alley, place the hot rice (1 Quart), and garnish with sliced green onions. Yield: 2- half size 2 ½" deep s/s pans Revision Date: 11/4/2011

156 PASTA, ELBOW COOKED hours refrigerated 4 Gallons Water Ice Bucket 4 Tablespoons Salt Large Container 4 Quarts Pasta Elbow Macaroni Long Pasta Spoon 0.25 Cup Oil All Purpose Salad Measuring Cup Measuring Spoons Storage Container Strainer 1 Place the Water in a steam jacketed kettle or large pot and add Salt. Bring the Water to a rolling boil. 2 While your Water is coming to a boil prepare your ice bath as follows: Place 1 gallon of water in a large container Place 1 gallon of ice cubes in the water Stir until incorporated 3 Once the Water is boiling, add the Elbow Macaroni and stir. Set a timer for 9 minutes. 4 Carefully stir the Pasta until separated. Be gentle so as not to break the Pasta. Adjust the thermostat to maintain a rolling boil and stir intermittently to keep the Pasta from sticking. 5 When the timer goes off, drain the Pasta into the strainer. Place the drained noodles into the ice bath. Mix gently until cold. 6 Place Noodles back in the strainer. Carefully toss with oil until coated. 7 Evenly divide the Pasta placing 8 cups of Pasta per bag. 8 Label, date, and store the bags in the walk-in until needed. Yield: 7 portions Revision Date: 3/17/2014

157 PASTA BAKE hours prestaged 2 hours 3 Quarts Sauce Alfredo Prepared (83130), Cooled Half Size Pans 4 Quarts Pasta Penne Prepared, cooled (82150), (2 quarts dry) Mixing Bowl Rubber spatula 24 Ounces Sauce Pasta 6 Cups Cheese Mozzarella Bevel Shred, Shredded 1 Teaspoon Parsley Flakes, Finely Chopped 1 Mix cooked, cooled pasta into cooled alfredo sauce. Divide into 3 sprayed half size pans. Pour 8 ounces of pasta sauce over each pan, spread evenly with spatula. 2 Sprinkle 2 cups of mozzarella cheese evenly over top of each pan. With gloved hands gently pat down. Cover label, date and place into cooler until needed. 3 FOR SERVICE: Bake covered for 40 minutes or until internal temperature reaches 165ºF. Uncover and bake an additional 3-5 minutes until cheese is browned. Garnish with parsley flakes. Transfer to food bar for service. Yield: 3 half size 2½" deep s/s pans Revision Date: 11/8/2011

158 PASTA BAKE, ARRABIATTA day 90 Minutes 2 Cups Sauce Cheese Prepared (83175) Mixing Bowl 1.5 Cups Sauce Pasta Rubber spatula 8 Cups Penne Pasta, Cooked (????) 2 Cups Chicken (carry-over -or- Chicken Thigh Meat Prepared) ½" Diced 0.5 Cup Onions White Sauteed, Julienne 0.5 Cup Peppers Red Bell Sauteed, Julienne 1 Cup Banana Peppers Sliced 1 Teaspoon Red Pepper Flakes Crushed 0.5 Cup Tomatoes Fresh Diced 0.5 Cup Cheese Ez Melt Shredded 0.5 Cup Cheese Parmesan Flavored Shred 1 Mix Cheese Sauce, Pasta Sauce, Penne Pasta, Red Bell Peppers, Red Pepper Flakes, Onion, Banana Peppers and Chicken together in a mixing bowl. 2 Spray a 2½" deep s/s half pan with Non Stick Spray and add the mixture. 3 Top the mixture with the diced Tomatoes, EZ Melt Cheese and Parmesan. 4 Cover with foil and Bake at 350 F for 15 minutes. 5 Remove the foil and continue to bake until the cheese is melted and an internal temperature of at least 165 F is reached. Yield: 1-2 ½" deep s/s half pan Revision Date: 11/3/2011

159 PASTA CARBONARA, TURKEY, HAM OR CHICKEN Onion, Pepper & Bacon Mixture = 2 days - under refrigeration 1 hour - if using carried over product must be discarded after hold time 1 Batch Sauce Alfredo Prepared (83130) Mixing Bowl 2.5 Quarts Pasta Penne Prepared (82150) Spatula 1 Pound Turkey Breast Rtc Skin On Foil Or 1 Pound Chicken Deboned Or (80701) 1 Pound Ham Red Label Pit Diced 2 Cups Onion, Pepper And Bacon Mix 0.5 Cup Peas Green Frozen 1 Cup Cheese Mozzarella Bevel Shred NOTE: You may use 1 pound of only Turkey, Ham or Chicken, or you can use ½ pound of Turkey and Chicken - do not mix Ham. 1 In large mixing bowl add bite size pieces of Ham, Chicken or Turkey and all other ingredients except the Mozzarella Cheese. 2 Pour into two sprayed 2½" deep s/s half pans. 3 Steam covered with plastic wrap for minutes, or until internal temperature of 165ºF is reached. 4 Remove plastic wrap, top each pan with ½ cup Mozzarella Cheese, place into oven uncovered for 3-5 minutes or until Cheese is melted and slightly browned. 5 Transfer to the food bar for service. NOTE: Follow carried over recipes for Turkey, Chicken or Ham. When using carried over products, you must discard any remaining product at the end of hold time. Recipe # for protein carry over recipe. Yield: 2-2½" deep S/S half pans / Peppers and Onions = 8 cups Revision Date: 7/21/2011

160 PASTA COOKING AND REHEATING Dry Pasta - 6 months Cooked - 2 days held under refrigeration 1 hour, discard at closing 4 Gallons Water, Hot Ice Bucket 4 Tablespoons Salt Large Container 4 Pounds Pasta Egg Noodles, Or Long Pasta Spoon 4 Pounds Pasta Elbow Macaroni, Or Storage Container 4 Pounds Pasta Penne (82150), Or Strainer 4 Pounds Pasta Spaghetti 10" (82150), Or 4 Pounds Pasta Bow Tie (82150), Or 4 Pounds Pasta Linguini (82150) 4 Pounds Pasta Rotini 0.25 Cup Oil All Purpose Salad 1 Place the water in a steam jacketed kettle or large pot and add salt. Bring water to a rolling boil. 2 While your water is coming up to a boil prepare your ice bath as follows: Place 1 gallon of water in a large container Place 1 gallon of ice cubes into the water Stir until incorporated 3 For Curly Egg Noodles set a timer for 6 minutes For Flat Egg Noodles set a timer for 8 minutes For Elbow Macaroni Pasta set a timer for 9 minutes For Penne Pasta set a timer for 9 minutes For Spaghetti Pasta set a timer for 9 minutes For Bow Tie Pasta set a timer for 9 minutes For Linguini Pasta set a timer for 7 minutes For Rotini Pasta set a timer for 8 minutes. 4 When the water is at a rolling boil add the Pasta all at once. 5 Start the timer. 6 Carefully stir until Pasta is separated. Be gentle so as not to break the Pasta. 7 Adjust the thermostat to maintain a rolling boil and stir intermittently to keep the Pasta from sticking. 8 When the timer goes off drain the Pasta into the strainer. Yield: 8 quarts Pasta Revision Date: 6/1/2012

161 PASTA COOKING AND REHEATING Dry Pasta - 6 months Cooked - 2 days held under refrigeration 1 hour, discard at closing 9 Place the drained Pasta into the prepared ice bath. Mix gently until cold. 10 Place noodles back into the strainer. 11 Carefully toss with the oil until completely coated. Be careful not to break up. 12 Place in a storage container, cover, label and store in the walk-in until needed. PASTA REHEATING Steamer Method - Place Pasta in perforated pan and steam uncovered for 2-3 minutes. Kettle or Stove Top Method - Immerse cooked, chilled Pasta into boiling water for 1-2 minutes. PASTA HOLDING Place 8 cups Pasta in s/s pan. Add 1/4 cup SunGlow. Mix Well. Transfer to the food bar for service. Yield: 8 quarts Pasta Revision Date: 6/1/2012

162 PASTA WITH SPAGHETTI SAUCE day 1 hour 2 Quarts Pasta Spaghetti Noodles Prepared (82150), Cooked and cooled 3 Cups Sauce Pasta, Prepared 1 Cup Water 1 Mix the spaghetti, water and the sauce together in a half size 2½" deep s/s pan until the noodles are evenly covered with sauce. 2 Steam uncovered for 8-10 minutes or until an internal temperature of 165ºF is reached. 3 Give the noodles another good stir to evenly distribute the sauce. 4 Transfer to the food bar for service. Yield: 1-2½" deep s/s half pan Revision Date: 11/4/2011

163 PASTA, PENNE BAKE hours - pre-staged, NOODLES ONLY, held under refrigeration 2 hours 2 Quarts Pasta Penne (82150), Cooked Large Cooks Spoon 5 Cups Sauce Pasta Large mixing bowl 1 Cup Cheese Mozzarella Bevel Shred 0.5 Teaspoon Parsley Flakes 1 Place sauce in a pan, cover and place in steamer for minutes or until an internal temperature of 165 F is reached. Sauce may also be heated by using a pan on the stove or in the microwave. 2 Place cold pasta in mixing bowl, add hot sauce to bowl and use a rubber spatula to mix thoroughly. Transfer to a sprayed casserole pan or a half size s/s pan. 3 Top mixture with cheese. 4 Place pan uncovered into 350 F oven for 5-7 minutes or until an internal temperature of 165 is reached. 5 Remove and top with parsley flakes, serve immediately. Note: To refresh this item, add a ½ cup of sauce, and a ¼ cup of cheese; cover and steam for 5 minutes Sauce may be heated ahead of time and held hot for up to 2 hours prior to use. Note: "Hot Sauce-Cold Pasta" method can only be used for immediate service and CANNOT be pre staged Yield: 1-2½" deep S/S half pan or 1 - Omelet pan or 1 - Casserole Pan Revision Date: 10/2/2014

164 PEPPER & ONION MIX days - Fresh 2 Gallons Peppers Green Bell (60875), Julienne Lexan Pan with Lid 2 Gallons Onions Yellow (60800), Julienne 1 Place the Bell Peppers and Yellow Onion strips in a Lexan container. 2 Toss with gloved hands to evenly distribute the two products 3 Cover, label and refrigerate. Yield: 4 Gallons Revision Date: 11/4/2011

165 PEPPERS, SAUTEED GREEN OR RED BELL hours - chilled 2 Cups Peppers Green Bell Julienne (60875) Saucepan OR 2 Cups Peppers Red Bell Julienne 2 Ounces Butter Blend Sunglow Melted 1 Cook the Peppers and Sunglow together in a sauce pan, stirring often. 2 Once the Peppers have started to turn limp and soft, remove from the heat. Yield: 1 Cup Revision Date: 11/4/2011

166 PEPPERS, STUFFED day - pre-staged, uncooked Meat Loaf Mix = 6 months - frozen; 7 days - thawed, unopened; Thawed, opened - use next day 2 hours 1 Package Meatloaf Thawed (81950) # 12 Scoop 2 Quarts Rice Pilaf Prepared Cooled (83000) Chef knife 54 Each Pepper Halves Prepared (81700) Ladle 6.75 Cups Sauce Pasta Room temp or chilled Mixer 2.25 Cups Cheese Mozzarella Bevel Shred PRE-STAGE 1 Place the meatloaf mix and rice in the mixer bowl. 2 Using the large paddle attachment, mix on low speed for 1 minute. 3 Using a #12 scoop, place a level scoop of meatloaf/rice mixture into each pepper half. Gently press filling mixture into pepper halves so it is flattened on top. 4 Place the pepper halves in the pan skin side down with edges touching.(9-12 per pan). 5 Cover, label with appropriate day dot and refrigerate. COOKING 1 Steam uncovered for 15 minutes or until internal temperature of 165ºF is reached. 2 Remove from steamer place lid on pan and carefully drain excess juice from pan, cut the stuffed peppers in half lengthwise. 3 Ladle 1½ oz. of hot pasta sauce over each stuffed pepper half. 4 Sprinkle ½ tsp. of mozzarella cheese over the top of each pepper. 5 Transfer to food bar for service. Yield: 5 to 6-2½" deep s/s half pans or approx. 54 Stuffed Peppers / 108 Revision Date: 7/27/2011

167 PIZZA DOUGH, IN-HOUSE MADE hours refrigerated 4 Cups Water Dough cutter 2 Tablespoons Yeast Saf Gold Label Measuring Cup 4 Ounces Oil All Purpose Salad Mixing Bowl with Paddle 12 Cups Flour All-purpose Sheet pan 4 Teaspoons Kosher Salt As needed Pan Release Spray 1 Measure out 4 cups of warm water (must be 100ºF - 105ºF). Add yeast, stir well and let sit for minutes (the yeast mixture will develop a froth on top). 2 Lightly spray paddle and bottom of mixer with pan spray. Add Oil, Salt, and Yeast to mixer. 3 Add Flour to mixture. Mix well. Should take 5 minutes on medium speed. (If dough is sticky, you may need to add more flour. If extra flour is needed add a half a cup at a time until firm.) 4 Use a dough cutter and ounce scale to measure out 9oz Dough Balls. If there is extra dough divide it up and add to existing dough balls. 5 Fold dough a few times then roll a tight dough ball on the table. 6 Spray pan release on a sheet pan, place dough on sheet and spray top of dough ball with pan release. 7 Place dough balls in proofer for minutes or until doubled in size. 8 Remove from proofer and shape into appropriate size shell. 9 Place shaped shells on a parchment lined sheet tray and lable, date and refrigerate until needed. For Par Baked Shells 1 Remove tray of shells from refrigerator, using either a docking tool or a fork, prick shell all over to allow shell to bake evenly with no large bubbles. 2 Place docked shells into a 350 oven for 5-7 minutes until dough is cooked thoroughly and started to brown. 3 Place cooked shell into refrigerator to cool thoroughly before wrapping or prestaging for service. Yield: 9-10 small 9oz dough balls Revision Date: 8/12/2014

168 PIZZA, BBQ CHICKEN hours refrigerated 1 hour on buffet 9 Ounces Dough Ball Or Pizza Screen 1 Each Pizza Crust Dough Prepared Pizza Wheel 2 Ounces Sauce Honey Bbq Spatula 0.5 Cup Cheese Cheddar Shredded White Cutting Board 0.5 Cup Onions Red Diced (60775) 1 Cup Chicken (carry-over -or- Chicken Thigh Meat Prepared) Diced As needed Flour All-purpose As needed Pan Release Spray To Prepare Raw Dough: 1 Remove dough from tray. 2 Place dough on cleaned, sanitized table. (You will need to sprinkle flour on table to prevent dough from sticking to table.) 3 Firmly press dough into a circle shape. 4 Remove dough from table and stretch dough using both hands. 5 Place dough on a round sprayed pizza screen. 6 Press the dough to the edge of the pan. To Prepare Pizza: 1 Ladle the BBQ Sauce onto the pizza and spread around. (Leave about 1" around the edge for the crust.) 2 Evenly spread the diced chicken over the sauce. 3 Spread diced red onions over the chicken. 4 Sprinkle the cheddar cheese on top of the pizza. 5 Cover, label, date and put in the cooler. For Service: 1 Remove pizza from the cooler and uncover. Yield: 1 pizza (8 pieces) Revision Date: 8/12/2014

169 PIZZA, BBQ CHICKEN hours refrigerated 1 hour on buffet If using raw dough, place the pizza in the proofer for 5 minutes. This allows the crust to proof. Place in the oven. Proofed pizza should cook at 450 F for 8-10 minutes. If you are using the par-baked pizza crust it should cook at 350 F for 7-9 minutes. Using a spatula, remove pizza from screen and place on a white cutting board. Cut into 8 even pieces and transfer to the appropriate pan and transfer to the food bar. Yield: 1 pizza (8 pieces) Revision Date: 8/12/2014

170 PIZZA, CHEESE OR PEPPERONI days - pre-staged, held under refrigeration 20 Minutes Cheese Pizza Docker 1 Each Pizza Crust Dough, Frozen Pizza Peel 0.5 Cup Sauce Pizza In House Prepared (83325) Pizza Screen 1.5 Cups Cheese Mozzarella Bevel Shred Pizza Wheel As needed Flour All-purpose As needed Pan Release Spray Pepperoni Pizza 24 Each Pepperoni Slices 1 Place frozen pizza dough on sprayed pizza screen, thaw overnight. 2 Dock Dough, while on a pizza screen. 3 "Crimp" the edges of the dough. 4 Evenly spread pizza sauce on the face of the crust. 5 Evenly distribute Mozzarella Cheese over sauce. 6 For pepperoni pizza evenly distribute the pepperoni onto the crust beginning with the outer edge and working towards the center. 7 Return Pizza to screen rack. Re-cover with plastic food-safe bag. Label with appropriate day dot. Refrigerate until needed. 8 Remove pizza from cooler (leave on screen) and place in 350 F convection oven for 9-10 minutes until cheese has turned golden brown. 9 Using a pizza peel, remove pizza from screen and place on cutting board. Let stand one minute before cutting. 10 Using a pizza wheel cut into 12 slices. 11 Transfer to food bar for service. Yield: 1 each Revision Date: 7/27/2011

171 PIZZA, CHEEZY GARLIC day 20 minutes 1 Each Pizza Crust Dough, Thawed As needed Flour All-purpose As needed Pan Release Spray As needed Garlic Butter Prepared (83775) 1 Cup Cheese Mozzarella Bevel Shred 0.5 Cup Cheese Ez Melt Shredded 1 Placed thawed pizza crust on lightly floured surface. 2 Dock the dough. Place on heavily sprayed pizza screen. 3 Crimp the edges of the pizza dough. 4 Using a pastry brush, brush the crust with garlic sunglow. 5 Sprinkle the grated mozzarella evenly over the Garlic Sunglow. 6 Sprinkle the grated EZ Melt evenly over the mozzarella. 7 Place finished pizza on pizza rack. Cover with plastic food-safe bag. Label with appropriate day dot. Refrigerate until needed. 8 Remove pizza from cooler. Leave on pizza screen. Place in 350ºF convection oven for 9-10 minutes, or until cheese has turned a light golden brown. 9 Using a pizza peel, remove cooked pizza from screen and place on cutting board. Pizza must stand one minute before cutting, so that the cheese can firm up. 10 Cut the pizza into 12 slices with a pizza wheel. 11 Transfer to food bar for service. Yield: 1 Pizza Revision Date: 11/4/2011

172 PIZZA, PEPPERONI hours refrigerated 1 hour on buffet 9 Ounces Dough Ball Or Pizza Screen 1 Each Pizza Crust Dough Prepared Pizza Wheel 0.5 Cup Sauce Pizza In House Prepared (83325) Plastic Wrap 1.5 Cups Cheese Mozzarella Bevel Shred Spatula 24 Each Pepperoni White Cutting Board As needed Pan Release Spray As needed Flour All-purpose To Prepare Raw Dough: 1 Remove dough from tray. 2 Place dough on cleaned, sanitized table. (You will need to sprinkle flour on table to prevent dough from sticking to table.) 3 Firmly press dough into a circle shape. 4 Remove dough from table and stretch dough using both hands. 5 Place dough on a round sprayed pizza screen. 6 Press the dough to the edge of the pan. To Prepare Pizza: 1 Ladle the 1/2 cup of sauce onto the pizza and spread around (leave about 1" around the edge for the crust.) 2 Place the 1.5 cups of cheese on top of the sauce. 3 Shingle the pepperoni, 3 per slice area. 4 Cover, label, date and put in the cooler. For Service: 1 Remove pizza from the cooler and uncover. 2 If using raw dough, place the pizza in the proofer for 5 minutes. This allows the crust to proof. 3 Place in the oven. Proofed pizza should cook at 450 F for 8-10 minutes. If you are using the par-baked pizza crust it should cook at 350 F for 7-9 minutes. 4 Using a spatula, remove pizza from screen and place on a white cutting board. Yield: 1 Pizza Revision Date: 8/12/2014

173 PIZZA, PEPPERONI hours refrigerated 1 hour on buffet 5 Cut into 8 even pieces and transfer to the appropriate pan and transfer to the food bar. Yield: 1 Pizza Revision Date: 8/12/2014

174 PIZZA, SIGNATURE hours refrigerated 1 hour on buffet 9 Ounces Dough Ball Or Pizza Pan 1 Each Pizza Crust Dough Prepared Pizza Wheel 2 Ounces Sauce Pizza In House Prepared (83325) Plastic Wrap 0.5 Cup Cheese Mozzarella Bevel Shred Spatula 24 Each Pepperoni White Cutting Board As needed Flour All-purpose As needed Pan Release Spray 0.5 Cup Onions Yellow Diced (60800) 0.5 Cup Mushrooms Fresh Sliced (60700) 0.5 Cup Peppers Green Bell Diced (60875) 2 Place dough on cleaned, sanitized table. (You will need to sprinkle flour on table to prevent dough from sticking to table.) 4 Remove dough from table and stretch dough using both hands. 6 Press the dough to the edge of the pan. 1 Ladle the sauce onto the pizza and spread around. (Leave about 1" around the edge for the crust.) 3 Shingle the pepperoni, 3 per slice area, over the cheese. 4 Sprinkle the onions, mushrooms and peppers over the pepperoni. To Prepare Raw Dough: 1 Remove dough from tray. 3 Firmly press dough into a circle shape. 5 Place dough on a round sprayed pizza screen. To Prepare Pizza: 2 Place the cheese on top of the sauce. 5 Cover, label, date and put in the cooler. For Service: 1 Remove pizza from the cooler and uncover. 2 If using raw dough, place the pizza in the proofer for 5 minutes. This allows the crust to proof. Yield: 1 pizza (8 pieces) Revision Date: 8/12/2014

175 PIZZA, SIGNATURE hours refrigerated 1 hour on buffet Place in the oven. Proofed pizza should cook at 450 F for 8-10 minutes. If you are using the par-baked pizza crust it should cook at 350 F for 7-9 minutes. using a spatula, remove pizza from screen and place on a white cutting board. Cut into 8 even pieces and transfer to the appropriate pan and transfer to the food bar. Yield: 1 pizza (8 pieces) Revision Date: 8/12/2014

176 PORK AND SAUERKRAUT, GERMAN STYLE days - pre-staged Saurkraut = 2 days - opened, held under refrigeration Pork: 4 days - unopened, held under refrigeration; 6 months - frozen 2 hours 1 #10 Can Sauerkraut Drained Colander 0.25 Cup Oil All Purpose Salad Large mixing bowl 1 Quart Onions Yellow (60800), ½" Diced 1 Tablespoon Caraway Seeds 2 Cups Bacon Pieces Cooked (80005) 1 Tablespoon Salt 2 Cups Juice Apple 5 Pounds Pork Roast Cooked Separated into Chunks 1 Drain the sauerkraut into a colander. 2 In a steam-jacketed kettle, sauté the onions in salad oil over medium heat (#6) until translucent. 3 Add the caraway seeds and bacon. Cook for 2-3 minutes, stirring frequently. 4 Add the sauerkraut, salt, apple juice and pork roast and cook for an additional 10 minutes over medium low heat. 5 Divide the mixture evenly into three half size, 2 ½ deep stainless steel pans. For Service: 6 If pre-staging, cover with plastic wrap, day dot and refrigerate until needed. 7 Heat covered in steamer until 165 F is reached (approximately minutes). 8 Garnish with parsley and place on food bar. Yield: 3-2½" deep s/s half pans Revision Date: 11/4/2011

177 PORK CHOPS, CREAMY WITH MUSHROOMS AND CARROTS hours on buffet 4 Ounces Butter Blend Sunglow Melted Aluminum Foil 4 Pounds Pork Et Boneless Loin half size s/s Pans 2 ½" Deep As needed 3 to 1 Kosher Salt & Pepper Mixture Measuring Cup 1 Can Soup Cream Of Mushroom #5 cans Measuring Spoons 50 Ounces Milk 2% (for soup) Mixing Bowl 2 Tablespoons 3 to 1 Kosher Salt & Pepper Mixture Rubber spatula 3 Cups Carrots Sliced Frozen Tongs 1.5 Quarts Mushrooms Fresh 1/8 ", Sliced Whisk 3 Quarts Rice Pilaf Prepared (83000) As needed Parsley Fresh Chopped 1 Slice Pork into 3/8" slices (approximately 2.5 oz). 2 Season each side of the Chops with 2 shakes 3 to 1 Kosher Salt & Pepper mixture and place on the broiler for sear marks, approximately 1-2 minutes per side. (NOTE: This is for sear marks only, not to cook the Pork all the way. Time may vary by broiler.) 3 Cut Pork Slices in half on the diagonal. 4 Add 4 oz of Sunglow to the Kettle and sauté Mushrooms for approximately 2 minutes. (NOTE: As an alternate cooking method you can prepare in a large pot on an eye burner.) 5 Add the Carrots and sauté for 1 minute. 6 Mix Milk and Mushroom Soup together in a large mixing bowl with a wire whisk. Add it to the Kettle slowly, whisking carefully. Add 2 TBSP 3 to 1 Kosher Salt & Pepper mix and mix well. Bring to a boil then simmer for 2-3 minutes. 7 Place Pork Chops in bottom of a 4" deep full size pan. Pour Soup mixture over Chops, cover with foil, and bake at 350 F for 45 minutes or until it reaches 170 F. NOTE: Ensure Chops are baked until tender. For Service: 1 Evenly distribute Rice Pilaf into the bottom of three sprayed 2½" deep s/s half pans (1 quart in each). Yield: 3-2½" deep s/s half pan Revision Date: 4/2/2012

178 PORK CHOPS, CREAMY WITH MUSHROOMS AND CARROTS hours on buffet Garnish with fresh chopped Parsley and transfer to the food bar for service. Using Tongs, evenly place Pork Chops on top of rice in each pan. Ladle Soup mixture evenly over Chops in each pan. Yield: 3-2½" deep s/s half pan Revision Date: 4/2/2012

179 PORK POT ROAST hours - held under refrigeration 2 hours 1 Each Pork Roast Cooked Drained Cutting board 2 Quarts Pot Roast Vegetables Prepared (83975) Ladle 1 Quart Sauce Pot Roast Prepared Hot (83326) Slicing Knife Pre-Stage: 1 Place the drained, whole pork roast into a mixing bowl. Tear into small 1" chunks. Divide into two half size s/s pans 2 Place one quart of the cooked pot roast vegetables into each s/s pan. Using a spatula mix gently. 3 Cover, label with day dot and place into cooler for future use. To Cook: 1 Heat the prepped pork pot roast in the steamer, covered, for minutes or until internal temperature reaches 165ºF. 2 Ladle 2 cups of the hot pot roast sauce evenly over each pan. 3 Transfer to the food bar for service. Yield: 2-2½" deep s/s half pans Revision Date: 11/4/2011

180 PORK, BONELESS CHOPS Pork Loin = 180 days frozen; 25 days refrigerated, unopened; 2 days - refrigerated, opened 30 hours - pre-staged, coated, covered, held under refrigeration 30 minutes 1 Each Pork Et Boneless Loin Thawed 4- full 4" s/s or lexan pan 1 Bag Breading Crispy Seasoned Chicken Fry Chef knife As needed Water Cutting glove Orange Tray Sanitizer Solution 1 Thaw pork loin on a full size sheet pan for approximately 48 hours.. 2 Place thawed boneless pork loin on a cutting board. Using a sharp knife and cutting glove, slice the pork loin in to ¼ slices. NOTE: For ease in cutting the pork loin dry loin with a clean towel and slice when left slightly frozen. 3 Pan Breading Procedure: 1 Pan 1- Fill pan ¾ full of cool water to rinse raw pork. Pan 2 Perforated pan over solid pan to drain pork. Pan 3 Breading mix. 2 Place the pork chops in the water. Move pork chops to perforated or drip pan to drain the excess water. 3 Dredge the pork chops in the breading flour, coat evenly. Tap the coated pork pieces together to release any excess breading. 4 Place breaded pork onto orange trays separating layers with parchment paper. Cover, label, date and refrigerate. 5 Discard excess flour at the end of the breading process. DO NOT USE FOR CHICKEN. Pork Chop Cooking Procedures: 1 Place boneless breaded pork slices in fryer baskets, 1at a time. Fry approximately 3-4 minutes or until internal temp is 165 F. Note; be careful not to overcook, the chop will dry out. 2 Allow to drain for 30 seconds, then shingle in a s/s half pan (4 rows of 5). Transfer to food bar for service. Yield: 3-2½" deep s/s half pans Revision Date: 12/2/2011

181 PORK, ORANGE Orange Chipotle = 5 days prestaged; 4 hours heated Pork = 25 days - refrigerated, unopened; 2 days - refrigerated, opened 30 hours - prestaged, wrapped, held under refrigeration 2 hours - holding oven, unsliced, wrapped in foil 30 minutes - buffet Cooked Pork Procedure Aluminum Foil 1 Each Pork Et Boneless Loin Frozen Chef knife 0.5 Cup Glaze Orange Chipotle Prepared Cutting board 1 Teaspoon Salt Orange Pork Cutting glove 3 Cups Rice White Prepared, hot (83050) 30 Slices Pork Et Boneless Loin Slices 1 Cup Glaze Orange Chipotle Prepared, Hot 2 Tablespoons Onions Green Sliced (60725) Cooked Pork procedure 1 Thaw one pork loin (10 lbs.) under refrigeration for 24 hours. After 24 hours cut pork loin into 3 equal pieces, season with one teaspoon of salt and pour ½ cup of orange chipotle glaze over pork, rub to evenly coat. 2 Cover and refrigerate additional 24 hours to finish thawing process. (Total thaw time is 48 hours) 3 Line a third size 4" deep s/s pan with parchment paper. Cook pork loin in 350ºF oven, covered loosely with foil for one hour or until internal temperature reaches 160ºF. 4 Remove from oven. Roasts may be wrapped in foil and held for up to 2 hours in holding oven. For Service 1 Place pork loin on clean white cutting board. Using a SHARP knife carefully slice roast into thin (1/4 max) 30 slices. Then cut the pork slices in half (equaling 60 half moon slices). 2 Add 3 cups of cooked rice down center of half size 2½" deep s/s pan or in the middle of an omelet pan. 3 Arrange 30 half moon slices either down or around the rice depending on the pan used. Drizzle 1 cup of hot Orange Chipotle Glaze over top of the pork slices. 4 Garnish with green onion slices. Transfer to the food bar for service. Yield: 6-2½" deep s/s half pans or 6 - omelet pans or 180 half moon slice Revision Date: 12/2/2011

182 PORK, ROASTED LOIN days - frozen 25 days - refrigerated, unopened 2 days - refrigerated, opened 30 hours - prestaged, wrapped, held under refrigeration 2 hours - holding oven, unsliced, wrapped in foil 30 minutes - buffet 1 Each Pork Et Boneless Loin Thawed Chef knife Cup Salt & Pepper Mixture 3-1 (3/8 Cup) (31575) Cutting board 3 Tablespoons Garlic Powder Cutting glove 18 Ounces Steak Butter Au Jus Hot (80010), (6oz per pan) Drain Rack Tongs 1 Thaw pork loin on full size baking sheet in walk-in cooler for approximately 48 hours. 2 Open pork loin and place on a clean red sanitized cutting board. 3 Using a sharp knife, cut the loin into equal 7-10 inch portions. 4 Holding each section in a gloved hand liberally sprinkle each section of pork loin with approximately 1/8 cup of 3:1 Salt/pepper Mix and 1 TBL of Garlic powder ensuring all surfaces are lightly covered (ends included). Place on drain rack on top of full size sheet pan fat side up. 5 Bake in convection oven at 350º F for approx 25 minutes. 6 Carefully rotate the pan in the oven and cook for approximately 20 more minutes or until internal temperature reaches 160ºF. 7 Remove from oven. Roasts may be wrapped in foil and held for up to 2 hours in holding oven. For Service 1 Place on clean white cutting board. Using a SHARP knife carefully slice roast into thin (1/4 max) slices. Yield should be slices per portion. 2 Pour 4 ounces of Steak butter Au Jus into the bottom of a half size 2½" s/s pan. Place pork slices shingled on top of au jus. Note: Pour any pan drippings over pork. 3 Pour an additional 2 oz of Steak butter Au Jus over pork slices. 4 Transfer to the food bar for service. Yield: slices per pork loin or 3-2½" deep s/s half pans Revision Date: 11/8/2011

183 PORK, SWEET & TANGY Orange Chipotle Glaze = 5 days - pre-staged, held under refrigeration Pork = 25 days - refrigerated, unopened; 2 days - refrigerated, opened 30 hours - prestaged, wrapped, held under refrigeration 2 hours - holding oven, unsliced, wrapped in foil 30 minutes - buffet Cooked Pork Procedure Aluminum Foil 1 Each Pork Et Boneless Loin Frozen Chef knife 1 Teaspoon Salt Sweet & Tangy Pork Cutting board Cutting glove 3 Cups Rice Converted White Prepared, Hot 30 Slices Pork Et Boneless Loin Slices 1 Cup Orange Chipotle Glaze Prepared (31054), Hot 2 Tablespoons Onions Green Sliced (60725) Cooked Pork Procedure: 1 Thaw one pork loin (10 lbs.) under refrigeration for 24 hours. After 24 hours, cut pork loin into 3 equal pieces. Season with one teaspoon of salt. 2 Cover and refrigerate an additional 24 hours to finish thawing process. (Total thaw time is 48 hours) 3 Line a third size 4" deep s/s pan with parchment paper. Cook pork loin in 350 F oven covered loosely with foil for 45 minutes. Remove foil and cook an additional 15 minutes or until internal temperature reaches 160 F. 4 Remove from oven. Roasts may be wrapped in foil and held for up to 2 hours in holding oven. For Service: 1 Place pork loin on clean white cutting board. Using a SHARP knife carefully slice roast into 30 thin (1/4" max) slices. Then cut the pork slices in half (equaling 60 half moon slices). 2 Add 3 cups of cooked rice down the center of a half size 2-1/2" deep s/s pan or in the middle of an omelet pan. 3 Arrange 30 half moon slices either down or around the rice, depending on the pan used. Drizzle 1 cup of hot Orange Chipotle Glaze over top of the pork slices. 4 Garnish with green onion slices. Transfer to the food bar for service. Yield: 6-2½" deep s/s half pans or 6 - omelet pans or 180 half moon slice Revision Date: 11/8/2011

184 POTATO WEDGES (BREADSTICK SEASONING) hours - not fried 2 hours 4 Each Potatoes Fresh Already baked (leftover) Chef knife 1 Teaspoon Seasoning Bread Stick Cutting board Cutting glove Mixing Bowl 1 Remove potatoes from potato drawer and allow to cool slightly. When potatoes are cool enough to handle, slice potatoes in half lengthwise and place on new sheet pan and place sheet pan in freezer. Cover and allow potatoes to cool to 70ºF within 2 hours; 41ºF within an additional 4 hours. 2 Once appropriately cooled, cut potato halves in half again, lengthwise. Place potato wedges in fryer basket and fry at 350 F, 2-3 minutes, until light golden brown. 3 Immediately place potatoes in large stainless steel mixing bowl, sprinkle breadstick seasoning over potatoes and toss to coat. 4 Serve immediately. Note: This recipe is only to be used when there are leftover baking potatoes - do not overproduce to be able to serve potato wedges on a regular basis. Do not store leftover potatoes, in any way, overnight. Yield: 2-2½" deep s/s half pans Revision Date: 3/11/2014

185 POTATO WEDGES (BREAKAST POTATO SEASONING) hours - not fried 2 hours 4 Each Potatoes Fresh Already baked (leftover) Chef knife 1 Teaspoon Seasoning Potato Cutting board Cutting glove Mixing Bowl 1 Remove potatoes from potato drawer and allow to cool slightly. When potatoes are cool enough to handle, slice potatoes in half lengthwise and place on new sheet pan and place sheet pan in freezer. Cover and allow potatoes to cool to 70ºF within 2 hours; 41ºF within an additional 4 hours. 2 Once appropriately cooled, cut potato halves in half again, lengthwise. Place potato wedges in fryer basket and fry at 350 F, 2-3 minutes, until light golden brown. 3 Immediately place potatoes in large stainless steel mixing bowl, sprinkle breakfast potato seasoning over potatoes and toss to coat. 4 Serve immediately. Note: This recipe is only to be used when there are leftover baking potatoes - do not overproduce to be able to serve potato wedges on a regular basis. Do not store leftover potatoes, in any way, overnight. Yield: 2-2½" deep s/s half pans Revision Date: 3/11/2014

186 POTATOES, ALFREDO AU GRATIN hours 6 Each Potatoes, Baked ¼" Slice Mixing Bowl 1 Cup Onions White Sauteed Rubber spatula 1 Cup Peppers Red Bell Sauteed 1 Cup Turkey Ham Julienne 4 Cups Sauce Alfredo Prepared (83130) 0.25 Cup Bread Crumbs Or Crushed Croutons 0.5 Cup Cheese Parmesan Flavored Shred 2 Oz Butter Blend Sunglow Melted 1 Spray a 2½" deep s/s half pan with Non Stick Spray and place 3 each Sliced Baked Potatoes into the bottom. 2 Top the Potatoes with 1/2 Cup of Ham, 1/2 Cup of Onions & 1/2 Cup of Red Bell Peppers. 3 Top with 2 Cups of Alfredo Sauce. 4 Repeat steps 2-4 using the remaining Potatoes, Ham, Onions, Red Bell Peppers and Alfredo Sauce. 5 Mix the Bread Crumbs, Parmesan and Melted Sunglow together and spread evenly over the Potato Mixture. 6 Bake uncovered at 350 F for minutes, or until an internal temperature of at least 165 F is reached. Yield: 1-2½" deep s/s half pan Revision Date: 11/9/2011

187 POTATOES, AU GRATIN (IDAHOAN) hour 1 Package Potatoes Au Gratin Mixing Bowl 2 Quarts Water Hot, (195º - 205ºF) Rubber spatula 0.25 Cup Butter Blend Sunglow Melted Whisk As needed Pan Release Spray 1 Open Package of Au Gratin Potatoes and place into a Mixing Bowl. 2 Add the 2 Quarts of Hot Water and Mix well, insure that no lumps of Sauce Mix are present. 3 Add the 1/4 Cup of Melted Sunglow and Mix well. 4 Place the Au Gratin Potatoes in a Food Release Sprayed (2 1/2inch) half steam table pan. 5 Bake uncovered in a 350ºF convection oven for minutes. Au Gratin potatoes are ready when potatoes are tender, sauce has thickened, casserole is golden brown on top and internal temperature reached 165ºF. 6 Transfer to hot food bar for service. Yield: 2-2½" deep s/s half pans Revision Date: 11/4/2011

188 POTATOES, LOADED MASHED hours - pre-staged 2 hours - heated Prepared - discard at closing 1 Each Mashed Potatoes Prepared (82700) 2 Cups Cheese Ez Melt Shredded GARNISH 1 Cup Cheese Ez Melt Shredded 0.5 Cup Bacon Pieces Cooked (80005) 2 Tablespoons Onions Green Sliced (60725) As needed Pan Release Spray 1 Once mashed potatoes have been prepared according to recipe # 82700, add the 2 cups of EZ Melt cheese, stir to incorporate. 2 Place potato mixture into one sprayed half size 2½" deep s/s pan and top with 1 cup of EZ Melt cheese and ½ cup of real bacon pieces. May be pre-staged. 3 Place pan uncovered, in oven for 3-5 minutes to allow cheese to melt. (If pre-staged bake covered with foil in 350ºF oven for minutes or until internal temperature reaches 165ºF.) 4 Remove from oven, top with green onions. 5 Transfer to the food bar for service Yield: 1-2½" deep s/s half pan Revision Date: 11/4/2011

189 POTATOES, MASHED (W/ IN-HOUSE DAIRY BOOSTER) hours - Pre-staged milk, sunglow & salt 1 day - carried over 2 hours - heated Prepared - discard at closing 16 Fluid ounces Milk 2% Mixing Bowl 4 Ounces Butter Blend Sunglow Whisk 1.5 Teaspoons Kosher Salt 1.5 Quarts Water (190ºF), Hot 1 Package Potatoes Dehydrated Mashed 0.25 Teaspoon Parsley Flakes 1 Mix milk, sunglow and salt together and place in a half-size S/S pan. Cover and heat in steamer for approximately minutes or until 165 F is achieved. (Dairy Blend) 2 Mix water and dairy blend together in a deep container. 3 Add potatoes to liquid immediately and stir until well blended. 4 Cover with plastic wrap and let stand for a minimum of one minute. 5 Fluff up potatoes with a fork or wire whisk. 6 Place in 2- half size 2½" deep S/S pan for display on food bar. 7 Garnish with parsley flakes. NOTES: Milk, sun glow and salt can be pre-staged to promote operational ease. Be sure to label and date. Dairy Blend can be heated in microwave (instead of steamer) for approximately 3 minutes or until internal temperature of 165 F is reached.. Yield: 2-2½" deep s/s half pans or 1- Casserole pan Revision Date: 11/3/2011

190 POTATOES, PEPPER JACK AU GRATIN n/a 1 hour 1 Package Potatoes Au Gratin Mixing Bowl 2.5 Quarts Water (195º - 205ºF) Spatula 10 Slices Cheese Pepper Jack 2 Teaspoons Salt & Pepper Mixture 3-1 (31575) 1 Empty bag of potatoes into 1 sprayed half size 2½" deep s/s pan. 2 In a separate container, combine hot water, cheese, salt and pepper and mix well. 3 Add cheese mixture to the half size pan of potatoes, mix well. 4 Bake at 350ºF uncovered for minutes or until internal temperature reaches 165ºF and the potatoes are lightly brown. 5 Transfer to the food bar for service. Yield: 1-2½" deep s/s half pan Revision Date: 11/4/2011

191 POTATOES, PEPPER JACK AU GRATIN (BASIC AMERICAN) n/a 1 hour 1 Package Sauce, Au Gratin Mixing Bowl 0.5 Package Potatoes Au Gratin Spatula 2.5 Quarts Hot Water (195º - 205ºF) 10 Slices Cheese Pepper Jack 2 Teaspoons Salt & Pepper Mixture 3-1 (31575) 1 Open box of Basic American Au Gratin Potatoes. Remove one bag of Au Gratin Sauce and set aside. Divide the potatoes into two, setting half aside with extra sauce packet for later use. 2 Put 1 bag of Au Gratin Sauce, measured out Potatoes (2 qts.) and Salt & Pepper Mixture into a sprayed 2½" deep s/s half pan. 3 Measure out Hot Water; add Pepper Jack Cheese to water and mix well until the cheese is melted. 4 Add Cheese/Water mixture to pan of Potatoes and mix well. 5 Bake at 350 F uncovered for minutes or until lightly browned and a minimum internal temperature of 165 F has been reached. 6 Transfer to food bar for service. Yield: 1-2½" Deep s/s half pan Revision Date: 11/4/2011

192 POTATOES, PREPARED days - prepared 4 Quarts Potatoes Fresh Chef knife Cutting board Cutting glove 1 Wash potatoes. 2 Quarter potatoes lengthwise. 3 Cut each quarter into 1 pieces. 4 If potatoes are not immediately needed, store potatoes in cold water/salt solution in walk-in cooler (2 gallons cold tap water to 1 tablespoon salt). Potatoes must be submerged, covered and marked with appropriate day dot. Yield: 4 Quarts Revision Date: 11/4/2011

193 POTATOES, RED BOILED day - Held in water, refrigerated 1 day - Carried over 3 hours - discard at close 9 Quarts Potatoes Red Quartered, Skin on Chef knife 2 Tablespoons Salt Cutting board 2 Gallons Water Cold Tap Cutting glove 3 Gallons Water Hot Tap Mixing Container with Lid 4 Ounces Butter Blend Sunglow, Melted 1 Teaspoon Seasoning Bread Stick 1 Teaspoon Parsley Flakes 1 Thoroughly wash red potatoes. Quarter potatoes. IF POTATO LENGTH EXCEEDS 2", DIVIDE POTATO INTO SIXTHS. 2 If potatoes are not immediately needed, store potatoes in 2 gallons cold water/1 Tbsp. salt solution in cooler. Potatoes must be submerged and covered, with appropriate dating. COOKING: 1 Place 3 gallons of hot water into steam jacketed kettle. Turn setting to #10. 2 Add 1 tablespoon of salt. Bring to a boil. Add 9 quarts of prepped (quartered) Red Potatoes. 3 Cook for 15 minutes or until tender. When water boils turn kettle setting down to #8. 4 Drain potatoes and place in Lexan food box in cooler. Cover and label with appropriate day dot. REHEATING: 1 Place 3 quarts of cooked red potatoes into a Lexan pan. Cover and microwave on high for 3 minutes. Gently stir, cover and heat for an additional 3 minutes or until minimum internal temperature reaches 180 F. 2 Transfer potatoes to serving pan. Add melted Sun Glow and sprinkle with bread stick seasoning and parsley flakes. Mix thoroughly. 3 Transfer to food bar for service. Yield: 2-3 Casserole pans or 2-3 2½" deep s/s half pans Revision Date: 11/4/2011

194 POTATOES, RED LOADED FRIED day - Held in water, refrigerated 30 minutes Red Potatoes Prep = 4 Pans Squeeze bottle 10 Pounds Potatoes Red 1" Chunks Smothered Red Potatoes = 1 Pan 2.5 Pounds Potatoes Red Steamed, Chilled 0.5 Tablespoon Salt & Pepper Mixture 3-1 (31575) 2 Tablespoons Butter Blend Sunglow 1.5 Cups Cheese Ez Melt Shredded 0.25 Cup Sour Cream Blend 2 Tablespoons Onions Green Sliced (60725) 4 Tablespoons Bacon Slices Cooked, chopped Red Potato Prep/Pre-stage 1 Clean and cut the red potatoes into 1" chunks. 2 Place the red potatoes into a perforated pan and Steam for 25 Minutes, or until the potatoes are soft and fully cooked. 3 Remove from the steamer and chill in the walk-in cooler for a minimum of 4 hours, (overnight is best). Smothered Red Skins 1 Fry the cut red skins at 350ºF for 2½ - 3 Minutes or until golden brown. 2 Once the red skins are cooked, toss them in a mixing bowl with the salt & pepper and sunglow. 3 Place into a half size 2½" deep s/s pan. 4 Top with the shredded cheese, place into oven to melt approximately 2-3 minutes. 5 Using a squeeze bottle drizzle (in zigzag pattern) sour crème on top of melted cheese. Add sliced green onions & bacon. Transfer to the food bar for service. Yield: 1-2½" deep s/s half pan Revision Date: 11/8/2011

195 POTATOES, RED STEAMED Potatoes = 1 day - quartered, held in water; 1 day - carried over 3 hours - discard at close 3 Quarts Potatoes Red Quartered, Skin on Chef knife 1 Tablespoon Salt Cutting board 2 Gallons Water Cold Tap Cutting glove 0.5 Cup Butter Blend Sunglow, Melted Perforated Pan 1 Teaspoon Seasoning Bread Stick 1 Teaspoon Parsley Flakes PRE-STAGE 1 Thoroughly wash red potatoes, trim any surface imperfections. 2 Quarter potatoes. IF POTATO LENGTH EXCEEDS 2", DIVIDE POTATO INTO SIXTHS. 3 If potatoes are not immediately needed, store potatoes in salt/ cold water solution in walk in cooler. Potatoes must be submerged and covered, with appropriate dating. COOKING 1 Place 3 quarts of quartered red potatoes into perforated s/s pan. Steam, uncovered, for 12 to 14 minutes, until tender. 2 Transfer potatoes to a pre-heated 4.5 casserole pan OR steam table pan. Add melted Sun Glow and sprinkle with bread stick seasoning and parsley flakes. Mix thoroughly. 3 Transfer to food bar for service or cover and hold in 180 F holding unit. Yield: Casserole Pans OR 2-2½ " deep S/S half pans Revision Date: 7/27/2011

196 POTATOES, STEAKHOUSE GRILLSIDE hours - prestaged, held under refrigeration 2 hours - grilled 2 Gallons Potatoes Red ½" x ½" Diced 1 oz Ladle 1 Quart Onions White, ¼" x ¼" Small Dice Chef knife 2 Cups Bacon Pieces Cooked (80005) Cutting board 1 Cup Butter Blend Sunglow, Melted Cutting glove 0.5 Cup Seasoning Potato Full Size Perforated Pan Full Size Sheet Pan S/S metal spatula 1 Place Potatoes in a full size perforated pan and steam for 20 minutes. 2 Place cooked Potatoes onto a full-size sheet pan and place into cooler to chill overnight. 3 Pour melted Sun Glow and Potato Seasoning over pan and mix thoroughly to coat all Potatoes with Sun Glow and Seasoning. 4 Place Potatoes evenly into a full-size pan and add Onions and Bacon Pieces. 5 Cover, label and date. Store in walk-in cooler for up to 12 hours (cook to order). For Serving: 1 Place 1 oz. melted Sun Glow on a 350 F section of the flat grill. Place 2 quarts of prepped Potatoes mixture onto melted Sun Glow. 2 Grill until heated thoroughly and golden brown, stirring as needed every 1 to 2 minutes to prevent burning. Approximate cooking time is minutes. 3 Using a spatula, transfer to omelet pan or serve directly to Guest's plate. Alternative Serving Method: 1 Place two quartes of prepped potatoes onto a full size sheet pan. 2 Place sheet pan into 350 oven and cook for 5-7 minutes, remove and use a spatula to stir potatoes. 3 Place potatoes back into oven and continue cooking an additional 5-7 minutes or until 165 internal temperature is reached. *Potatoes can be sliced using Ditto Dean with C-5 blade* Yield: 64-4 oz. Portions Revision Date: 9/29/2014

197 POTATOES, TWICE BAKED days - pre-staged, held under refrigeration 2 hours - baked, discard at close 3 Quarts Potatoes, Baked Chef knife 1 Cup Cheese Ez Melt Shredded Cutting board 1 Cup Bacon Pieces Cooked (80005) Cutting glove 2 Cups Sour Cream Blend Mixing Bowl 1 Cup Onions Yellow Diced 1/4" (60800) Rubber spatula 0.5 Cup Butter Blend Sunglow 1 Teaspoon Seasoning Bread Stick 1 Tablespoon Black Pepper As needed Pan Release Spray 2 Ounces Cheese Ez Melt Shredded 1 Tablespoon Onions Green Sliced (60725) 1 Cut potatoes into quarters. 2 In large mixer bowl, combine all ingredients. 3 Using the mixer with the paddle, mix on low speed for 3 minutes. 4 Mix on medium speed for an additional 2 minutes. 5 Spray a 4.5 casserole or half-size, 2-½" deep, s/s pan with vegetable pan spray. 6 Transfer potato mixture to pan. 7 Bake covered in a 350ºF convection oven for 25 minutes. Minimum internal temperature must reach 165 F. 8 Top with 2 ounces of EZ melt cheese and place back into oven for 3-5 minutes or until cheese is melted. 9 Garnish with sliced green onions 10 Transfer to the food bar for service. Note: It is acceptable to substitute carried over baking potatoes. Discard dish when hold time expires. Yield: casserole pan or 1-2½" deep s/s half pan Revision Date: 11/8/2011

198 PROTEIN CARRY - OVER S hours n/a As needed Meatloaf Cooked (81950) Full Size S/S Pan As needed Beef Cooked Pot Roast Cooked Half Size Pans As needed Pork Pot Roast Cooked (82575) As needed Any Bone-in Chicken Cooked (80775) As needed Chicken Wings Prepared Cooked (84100) As needed Ham Unsliced Buffet Cooked As needed Turkey Breast Rtc Skin On Foil Cooked 1 Pull protein item from food bar, drain off liquid if applicable or follow deboning procedure if applicable. 2 Put into half size or full size s/s pan in single layer. 3 Cover, date, label and place into cooler at 40ºF until needed. MUST be used within 24 hours. 4 When cooling product, follow Serv Safe guidelines Product must reach 70ºF within 2 hours then 41ºF in 4 additional hours total cooling time CAN NOT exceed 6 hours. Note: Before using as a carry over item, product should be in good condition and not to have exceeded the hold time (not dried out or discolored). Yield: n/a Revision Date: 11/8/2011

199 PUPPY DOGS day - prepared 1 hour 10 Each Turkey Frank, Cut in half Pastry Brush As needed Butter Blend Sunglow, Melted As needed Pan Release Spray 20 Each Puppy Dog Dough Prep (82900) 1 Using a clean and sanitized cutting board and chef knife, cut each frank in half. (You should have 20ea 6inch pieces) 2 Line a half sized sheet pan with parchment paper and spray liberally with pan release. 4 Place the wiener with one end touching the dough. 4 Wrap the wiener with the dough to completely seal one end. 5 Lay the 20 wrapped dogs on the pan 4 pieces x 5 pieces seam side down. 6 Cover, label with day dot, place into cooler until ready to bake. 7 Bake uncovered in a 350ºF oven for 8-10 minutes or until internal temperature reaches 165ºF, the outside should be golden brown. Brush the dough with melted sunglow and transfer to food bar for service Yield: 20 pieces Revision Date: 11/8/2011

200 PUPPY DOGS, DOUGH CUT day - thawed Use immediately 1 Each Pizza Crust Dough Thawed cold Chef knife As needed Flour All-purpose Cutting board As needed Water Pastry Brush 1 On a floured surface cut the dough into quarters (2 cuts total) one side to side cut and one top to bottom cut. 2 Cut each half into equal thirds (4 cuts total) 2 cuts on each side, top to bottom. 3 Remove the outer 4 pieces of the dough, they are ready for use. 5 Cut each half in half (2 cuts total) side to side 6 Brush the top side of each pizza cut with water. 7 Go to Puppy Dog recipe to continue Puppy Dogs. Yield: 20 pieces Revision Date: 11/8/2011

201 QUESO n/a Held 165ºF- All day, discard at close 2 Quarts Water (195º - 205ºF), Hot 1 Each Mix Cheese Sauce 1 Pint Sauce Pace Mild Picante, Warm 1 Warm salsa in steamer for minutes or until internal temperature reaches 180ºF. 2 Add the hot water (195º to 200ºF) to a clean mixing container. Do not use tap water. 3 Add dry cheese sauce to water. With a wire whip, stir while adding mix. Mix until smooth. 4 Stir in the warm salsa until evenly distributed. 5 Transfer to the food bar for service. Sauce should be smooth without visible lumps of dry cheese powder. Yield: 2 quarts Revision Date: 9/6/2012

202 RICE PILAF, CAJUN Hours Pre-staged at 40ºF 24 Hours, Carried ove n/a 1 Package Rice Pilaf W/ Seasoning Packet Full Size Pan 1 Quart Tomatoes Crushed #10 Can, Canned Whisk 1 Quart Water Hot, Plus 2 Cups Water, Hot 0.5 Cup Butter Blend Sunglow, Melted 2 Tablespoons Seasoning Cajun 1 Place rice mixture into a full size pan. DO NOT USE THE SEASONING PACKET. 2 Measure the crushed tomatoes into a one gallon measuring cup. Add the hot water, Sunglow and Cajun seasoning. Stir well with a wire whisk. 3 Pour the tomato mixture over the rice and stir well. 4 Bake covered in a 350ºF convection oven for 40 minutes, or until all the liquid has been absorbed. 5 Cover and place on flat Lexan pan with vented lid, then place in the cooler until needed. Note: If Using any carry over products, discard dish when hold time expires. Yield: Revision Date: 1/31/2012

203 RICE, FIESTA hours BAKING METHOD Rubber spatula 2 Cups Sauce Pace Mild Picante 2.75 Quarts Water (195º - 205ºF) 1 Pouch Rice Pilaf W/ Seasoning Packet 0.5 Cup Butter Blend Sunglow 1 Tablespoon Parsley Flakes For garnish STEAMER METHOD 2 Cups Sauce Pace Mild Picante 2.5 Quarts Water (195º - 205ºF) 1 Pouch Rice Pilaf W/ Seasoning Packet, (Carry over 83905) 0.5 Cup Butter Blend Sunglow 1 Tablespoon Parsley Flakes For garnish BAKING METHOD Spray pan with pan release. Combine all ingredients. Mix thoroughly. Cover and bake in 350 F Convection oven for 40 minutes or until water is absorbed and internal temperature reaches 165ºF. Stir, garnish with parsley and transfer to the food bar for service. STEAMER METHOD Combine all ingredients. Mix thoroughly. Steam covered for 30 minutes or until water is absorbed and internal temperature reaches 165ºF. Stir well to mix in Sun Glow and seasoning. Garnish with parsley and transfer to the food bar for service. Note: If Using any carry over products, discard dish when hold time expires. Yield: 2 display pans Revision Date: 11/8/2011

204 RICE, ISLAND days prepared, refrigerated 1 hour on buffet 3 Quarts Rice Pilaf Prepared Cooled (83000) Citrus Juicer 1.5 Cups Peppers Red Bell Finely Diced, 1/4" Measuring Container 0.5 Cup Jalapeno fresh Minced Measuring Cup 0.5 Cup Cilantro Finely Chopped Mixing Bowl 0.25 Cup Lime Juice Fresh Rubber spatula 1 Combine all ingredients in a mixing bowl and mix well with a rubber spatula. 2 Transfer mixture to an appropriate storage container. Cover, label, date and store refrigerated for use. Yield: 14 cups Revision Date: 1/6/2015

205 RICE, PILAF (OVEN METHOD) day - cooked, refrigerated 1 day - carried over 2 hours 2.75 Quarts Water Hot, (195º - 205ºF) Full Size Pan 1 Package Rice Pilaf W/ Seasoning Packet Rubber spatula 0.5 Cup Butter Blend Sunglow, Melted 1 Place Rice, Hot Water, Sun Glow, and Seasoning into a 4.5 casserole pan or a 2½ deep s/s full pan and mix together. 2 Bake covered for 40 minutes. 3 Stir well to mix in Sun Glow and Seasoning. 4 Transfer to food bar for service. FUTURE USE 1 Pour prepared Rice onto a full size sheet pan. 2 Cover with plastic wrap or inverted Lexan lid, being sure to leave a 1 space at one end to allow steam to escape. 3 Refrigerate Rice until cooled to 40ºF or below. 4 Once cooled, cover, label with appropriate day dot, and place in cooler until needed. Note: Carry over products may not be used if pre-staging this recipe, only when serving immediately. Note: Follow carry over procedures if applicable, recipe # Yield: 2-2½" deep s/s half pans or 4.25 quarts Revision Date: 10/15/2010

206 RICE, PILAF (STEAMER METHOD) day - cooked, held under refrigeration 1 day - carried over 2 hours 2 Quarts Water Hot, (195º - 205ºF) Full Size Pan 1 Package Rice Pilaf W/ Seasoning Packet Rubber spatula 0.5 Cup Butter Blend Sunglow 1 Place rice, hot water, Sun Glow, and seasoning into a 4.5 casserole pan or a full size, 2-1/2 deep, s/s pan and mix together. 2 Steam uncovered for 35 to 40 minutes. 3 Stir well to mix in Sun Glow and seasoning. 4 Display on food bar for service. FUTURE USE 1 Pour rice onto a full size sheet pan. 2 Cover with plastic wrap or inverted Lexan lid, being sure to leave a 1 space at one end to allow steam to escape. 3 Refrigerate rice until cooled to 40 F or below. 4 Once cooled, cover, label with appropriate day dot, and place in cooler until needed. Note: Carry over products may not be used if pre-staging this recipe, only when serving immediately. Note: Follow carry over procedures if applicable, recipe # Yield: 2-2½" deep s/s half pans or 4.25 quarts Revision Date: 10/5/2010

207 RICE, WHITE days - Dry 3 days - cooked, refrigerated 1 day - carried over 2 hours - discard at close 2 Cups Rice White (83050) Full Size Pan 4 Cups Water Plastic Wrap Rubber spatula To Cook 1 Place rice and water into a full size, 2-1/2 deep, s/s pan and mix together. 2 Steam uncovered for 15 minutes or until internal temperature reaches 165ºF. To Pre-Stage 1 Cover with plastic wrap or inverted Lexan lid, being sure to leave a 1 space at one end to allow steam to escape. 2 Refrigerate rice until cooled to 40ºF or below using Serve Safe guidelines. 3 Once cooled, cover, label with appropriate day dot, and place in cooler until needed. To Re-Heat 1 Reheat rice in steamer covered until internal temperature reaches 165ºF. Note: Follow carry over procedures if applicable, recipe # Yield: 6 Cups Revision Date: 10/5/2010

208 ROLL-UP, SAUSAGE hours pre-staged under refrigeration 30 Minutes 1 Each Pizza Crust Dough half size sheet pan As needed Flour All-purpose Measuring Container 0.5 Cup Sauce Pasta Parchment paper 2 Cups Cheese Mozzarella Bevel Shred Pastry Brush 2 Tablespoons Onions Yellow (60800), Finely Chopped 2 Tablespoons Peppers Green Bell (60875), Finely Chopped 1 Cup Sausage Links Prepared (50750), Cooked and Diced Or 1 Cup Sausage Polish 6", Diced As needed Butter Blend Sunglow, Melted 1 Place the thawed dough on a work surface that has been lightly dusted with All Purpose Flour. 2 Stretch the Pizza Dough to make a rectangle, approximately 18 inches by 10 inches. The Dough stretches easily at room temperature. 3 Transfer the Dough to a Parchment lined 1/2 sheet pan. 4 Spread out the Pasta Sauce on the Pizza Crust, leaving about a 1/2 inch border all around the crust. 5 Evenly sprinkle the Cheese, Yellow Onions, Green Pepper & either the cooked & diced Breakfast 6 Make sure that you always leave the 1/2 inch border around the crust. 7 Starting at the long edge, tightly roll the dough into a log. 8 Pinch the edge of the dough closed to seal in the filling. Roll should be approximately 18 inches long and 2 ½ inches in circumference. 9 Make sure that the seam side is down on the sheet pan. 10 Bake in a 350F convection oven for minutes, or until Dough is golden brown and has an internal temperature of 180 degrees F. 11 Brush the cooked crust with Melted Sunglow and allow to rest for 5 minutes before slicing. 12 Cut into 18 slices, one inch wide each and place on an appropriate serving pan for the food bar. Yield: 18 Slices Revision Date: 11/9/2011

209 ROLL-UP, SAUSAGE hours pre-staged under refrigeration 30 Minutes 13 Serve Immediately. Yield: 18 Slices Revision Date: 11/9/2011

210 RUB, APPLEWOOD days - covered n/a 1 Cup Sugar Brown Packed Measuring Cup 0.75 Cup Steak Seasoning Mixing Bowl Storage Container Whisk 1 Measure out 1 cup of Brown Sugar, packing it down in the measuring cup. 2 Place the Brown Sugar into a mixing bowl and add the 3/4 Cup of Steak Seasoning. 3 Mix well with a wire whisk. 4 Place into an appropriate container, cover, label and hold in dry storage until needed. Yield: 1 3/4 cups Revision Date: 9/6/2012

211 SALISBURY STEAK months - frozen 3 days - thawed, refrigerated Meat only - 2 days - pre-staged, refrigerated 2 Hours 10 Each Beef Patty Salisbury Steak Frozen # 8 Scoop 4 #8 Scoops Mashed Potatoes Prepared Hot (82700) Ladle 12 Ounces Gravy Salisbury Steak Prepared Hot (81550) As needed Parsley Flakes 1 Place 10 frozen steak patties on full size sheet pan lined with parchment paper. 2 Bake frozen patties at 350ºF for approximately 6-8 min or until internal temperature reaches 165ºF. If cooking thawed patties cook time will be 4-6 minutes or until internal temperature reaches 165ºF. 3 In sprayed half size 2½" deep s/s pan, scoop (4) # 8 scoops of prepared mashed potatoes down the center of the pan. 4 Shingle 5 pieces of cooked Salisbury steak on each side of the mashed potatoes. 5 Ladle 6 ounces of prepared Salisbury steak gravy over each row of Salisbury steaks. (12 oz total) 6 Garnish with parsley. 7 Transfer to the food bar for service. Note: If Using any carry over products, discard dish when hold time expires. Yield: 1-2½" deep s/s half pan or 1 - omelet pans Revision Date: 11/9/2011

212 SALSA, BLACK BEAN AND CORN hours - prepared, refrigerated 1 Cup Corn Frozen Measuring Cup 1 Cup Black Beans Drained, Rinsed Measuring Spoons 0.5 Cup Jalapeno fresh Diced, 1/4" Mixing Bowl 0.25 Cup Onions Red Diced (60775), 1/4" Rubber spatula 0.25 Cup Peppers Red Bell Diced, 1/4" 0.25 Cup Cilantro Finely Chopped 2 Tablespoons Lime Juice Fresh 0.5 Tablespoon Cumin Ground 0.25 Teaspoon 3 to 1 Kosher Salt & Pepper Mixture 1 Combine all ingredients in a mixing bowl. Gently mix with a rubber spatula to combine. 2 Transfer to a storage container, cover, label, date and place in the walk-in cooler for at least 30 minutes to develop flavors. Yield: 3 cups Revision Date: 2/17/2014

213 SALT POTATOES hour on food bar 2 Gallons Water Colander 1 Cup Kosher Salt Measuring Cup 4 Pounds Potatoes Red, Cut in half Spatula 0.5 Cup Butter Blend Sunglow, Melted Steam Jacketed Kettle Stock Pot Whisk 1 Fill Stock Pot with water and place over high heat. 2 Add Salt and whisk until Salt is slightly dissolved then settles. 3 Place Potatoes in pot and bring to a boil. Boil for 15 minutes until slightly tender but still firm. 4 Drain and toss with melted sunglow. Transfer to appropriate pan. 5 Transfer to food bar and serve immediately Yield: 4 pounds Revision Date: 6/3/2014

214 SANDWICH ROLL, SMALL day thawed refrigerator 1 hour proofed 1 hour hot As needed Pan Release Spray Bread Knife 8 Each Dough Steakhouse Roll 2 Oz Chef knife As needed Sunglow Melted Cutting board half size sheet pan Parchment paper Roll Proofing Template 1 Place a piece of parchment onto a half size sheet pan. Spray paper and exposed edges of pan with pan release spray. NOTE: It is important that the paper lies flat on the bottom of the pan. If the paper is above the edges of the pan you will get uneven browning. 2 Carefully remove frozen Dough Balls from case and place on a white cutting board. Allow to temper for 5 minutes, but not completely thaw. 3 Cut Dough in half using a chef knife. Arrange the dough balls cut side down on the sprayed parchment paper 4 wide X 4 long. 4 Carefully place the pan of Dough Pieces onto the roll rack. Cover the rack with a plastic cover (proofing hood). Place the frozen rack of Dough in refrigerator to temper (preferred) or proceed directly to the proofing process. 5 The Rolls should be proofed in a designated location in the kitchen or in the proofer. Proofing time will vary depending dough temperature, the room temperature and humidity. 6 At room temperature the Rolls should be proofed on the roll rack, covered with a hood. To speed up the proofing process, the rolls should be placed in the proofer set at 100ºF and 80% humidity (#3). 7 Allow the Rolls to proof until almost double their original size. Bake immediately. BAKING: 1 Bake in 350ºF Nu-Vu on low fan speed for 8 minutes. 2 Brush with melted Sun Glow. Wait to serve the Rolls for 5 minutes immediately following the baking process. 3 Slice and transfer to the food bar next to the appropriate accompaniment Mix for service. Yield: 16 each Revision Date: 7/15/2013

215 SANDWICH, GRILLED CHEESE (FLAT GRILL) minutes - prepared 1 Tablespoon Butter Blend Sunglow 1/2 oz Ladle 2 Slices Toast Texas White S/S metal spatula 2 Slices Cheese American 1 Ladle approximately ½ to 1 oz l of melted Sun Glow on to the heated flat grill and spread it out. The amount of Sun Glow will vary and increase depending on the amount of Sandwiches being prepared. 2 Lay one slice of Texas Toast down onto the melted Sun Glow. 3 Put f Cheese onto the face of the Bread. 4 Top the Sandwich with an additional slice of Texas Toast. 5 Griddle this side of the Sandwich for approximately 2 minutes or until the Bread is a nice golden brown. 6 Flip Sandwich over and griddle the other side until golden brown. 7 Remove from flat grill and slice from one corner to the other, creating two triangular sandwich halves. 8 Place in the appropriate pan and transfer to the food bar for service. Yield: 2 portions Revision Date: 10/20/2011

216 SANDWICHES, MINI PULLED PORK Pork = 2 days - cooked, covered, cooled and refrigerated Pork Sandwichs displayed - 30 minutes Pork heated in pan - 6 hours As needed Rolls Homestyle Prepared Sliced (11400), Hinged # 12 Scoop As needed Pork Pulled Prep Portioned Prepared, hot (80025) 1 Place one #12 scoop of BBQ Pork onto each bun hinged. 2 Place a drain rack or screen into the bottom of the display pan to prevent the dinner rolls from hardening to the bottom of the pan. 3 Place into the display pan shingled on a slant. Yield: n/a Revision Date: 10/5/2010

217 SAUCE REMOULADE hours 12 hours on line 1 Cup Sauce Tartar Measuring Cup 1 Tablespoon Seasoning Blackening Measuring Spoons 1 Tablespoon Ketchup Mixing Bowl Whisk 1 Combine all ingredients in a mixing bowl. 2 Mix well with a wire whisk. 3 Transfer to a storage container and cover, label, date and place in cooler for 1 hour to develop flavors. Transfer to the line as needed. Yield: 1 Cup Revision Date: 2/17/2014

218 SAUCE, ALFREDO days - pre-staged, refrigerated 1 hour 1 Pouch Sauce Mix Alfredo (83130) Mixing Bowl 2 Quarts Water (195º - 205ºF) Whisk 0.75 Pound Butter Blend Sunglow, Melted 1 Open alfredo sauce pouch and place in a s/s mixing bowl. Add the water and sunglow and whisk until the sauce thickens and all lumps are dissolved. 2 Chill immediately or hold hot for service. Yield: 1 gallon Revision Date: 10/5/2010

219 SAUCE, BBQ months - unopened 3 days - opened, refrigerated 12 hours - use first the next day As needed Sauce Honey Bbq Spatula 1 Heat sauce using one of the following cooking methods Approximate Cooking Times Microwave Stovetop Steamer Steam Jacketed Kettle 1 ½ minutes per cup 2 minutes per cup N/A N/A 2 Check temperature. Internal temperature must reach 180 F. 3 Cover, label with day dot, and place in walk-in cooler until needed. Yield: Revision Date: 1/5/2012

220 SAUCE, CASSEROLE days - refrigerated n/a 1 Gallon Milk 2% Rubber spatula 1 Cup Butter Blend Sunglow Spoon 1.5 Cups Flour All-purpose 0.5 Cup Soup Base Chicken 2 Teaspoons Kosher Salt 1 Melt sunglow in steamer/stovetop, stir in flour and reserve. 2 Heat milk, chicken base and salt in kettle or stovetop to 180ºF. 3 Once the mixture reaches 180ºF stir in sunglow flour mixture and bring to a boil while stirring frequently. (DO NOT WALK AWAY) 4 Remove from kettle/stovetop as soon as you see the sauce begin to bubble and place into container, cover and date and follow Serv Safe cooling guidelines. Yield: 1 gallon Revision Date: 1/5/2012

221 SAUCE, CHEESE (USING MIDAS PRODUCT) days - Dry Discard at close 2 Quarts Water Hot, (195º - 205ºF) Mixing Container with Lid 1 Bag Mix Cheese Sauce Whisk 1 Place ½ Gallon of HOT WATER in mixing container. 2 Add dry cheese sauce to HOT water, hand whisk for seconds until powder has fully dissolved. 3 Let stand for 10 minutes to thicken (to prevent separation). 4 Cover and place in 180 F holding unit until needed. Yield: 2 Quarts + one cup Revision Date: 10/5/2010

222 SAUCE, CHEESY CASSEROLE hours 1 Recipe Sauce Cheese Prepared 10 cups (83175) Measuring Cup 7 Cups Sauce Alfredo Prepared (83130) Mixing Bowl Whisk 1 Prepare one recipe of Cheese Sauce in a Mixing Bowl. 2 Add the 7 cups of prepared Alfredo Sauce to the Cheese Sauce and mix well. 3 Place into an appropriate container, label, date and hold in the walk-in until needed. Yield: 17 cups Revision Date: 2/17/2014

223 SAUCE, ENCHILADA months - unopened 7 days - prepared 1 Pound Enchilada Sauce Mix Mixing Bowl 10 Cups Hot Water (195º - 205ºF) Rubber spatula NOTE: Do not follow recipe on the bag. Follow this recipe. 1 Place the Enchilada Mix and Hot Water into a mixing bowl and mix well. 2 Allow the Sauce to rest for about 5 minutes, then mix well again. Yield: 11 Cups Revision Date: 10/5/2010

224 SAUCE, HORSERADISH days - refrigerated n/a 1 Quart Mixing Bowl 1 Cup Horseradish Rubber spatula 3 Cups Sour Cream Blend 2 Quarts Whisk 2 Cups Horseradish 6 Cups Sour Cream Blend 1 Gallon 1 Quart Horseradish 3 Quarts Sour Cream Blend 1 Measure the appropriate amounts of Horseradish and Sour Cream into an appropriate size mixing bowl. 2 Using a wire whisk, thoroughly combine the ingredients. 3 Using a rubber spatula, place the sauce into an appropriate size storage container. 4 Cover, label and refrigerate. Yield: Revision Date: 2/23/2011

225 SAUCE, MARINARA Sauce: 3 days - prepared 6 months - unopened Cheese Blend = 6 months - refrigerated 1 Pouch Sauce Pasta Whisk 0.5 Cup Cheese Italian Herb Blend 1 In a large container, thoroughly combine ingredients with wire whisk until well blended. 2 Cover, label with appropriate day dot and place in cooler until needed. Yield: 2 Quarts Revision Date: 11/4/2011

226 SAUCE, MEAT days - refrigerated 4 hours Full Batch Colander 0.5 Pouch Mix Meatloaf Raw Steam Jacketed Kettle 2 Pouches Sauce Pasta (6 Quarts) 1 Quart Water 2 Cups Water Half Batch 0.25 Pouch Mix Meatloaf Raw 1 Pouch Sauce Pasta 3 Cups Water 1 In the steam jacketed kettle cook meatloaf on setting # 8 or medium high in a large sauce pan. Cook the meatloaf meat until completely done, 165ºF. While cooking, using a kitchen spoon break meat up. 2 Remove the meat and place in colander over a bowl to DRAIN OFF THE GREASE. 3 Place the meat back into the kettle or sauce pan and add the sauce and water. Bring to a boil. 4 Once boiled, remove from the kettle and place in a shallow pan, refrigerate and cool to 40ºF within 4 hours. 5 Half of the mixture may be frozen immediately following cool down. NOTE: Once cooled cover with plastic wrap, then foil, date and freeze. May be stored frozen for one week. TO REHEAT: 1 Steam covered for minutes or until internal temperature reaches 165ºF. If reheating from a frozen state steam until 180ºF is reached. 2 Transfer to food bar for service. Yield: 2½ gallons Revision Date: 10/5/2010

227 SAUCE, MUSHROOM CHICKEN hours - prepared, refrigerated 2 Quarts Gravy Beef Prepared (81500) Large mixing bowl 0.5 Cup Onions Yellow (60800), ¼" Sliced Whisk 0.5 Cup Bacon Pieces Cooked (80005), Precooked 2 Quarts Mushrooms (button), Sliced 1 Measure and add all ingredients into a large mixing bowl. 2 Stir gently with wire whisk until mixed thoroughly. 3 Place in shallow container to promote rapid cooling. 4 Once 40 F has been achieved, cover, label with appropriate day dot, and place in cooler until needed. Yield: 3 quarts Revision Date: 10/5/2010

228 SAUCE, PASTA days - opened 6 months - unopened 12 hours - discard at end of day As needed Sauce Pasta Rubber spatula 1 Heat sauce using one of the following cooking methods. Approximate Cooking Times Microwave Stovetop Steamer 1 ½ minutes per cup 2 minutes per cup N/A 2 Check temperature. Internal temperature must reach 165 F. 3 Cover, label with day dot, and place in walk-in cooler until needed. Yield: n/a Revision Date: 11/4/2011

229 SAUCE, SWEDISH MEATBALL days prepared 2 Quarts Gravy Beef Prepared Cooled (81500) Measuring Cup 1 Quart Gravy Country Prepared Cooled (31100) Mixing Bowl 2 Cups Water Rubber spatula Whisk 1 Combine Beef Gravy, Country Gravy and Water in mixing bowl. Mix well with a wire whisk to combine. 2 Transfer to a storage container. 3 Cover, label, date and store in walk-in cooler for later use. Yield: 3.5 quarts Revision Date: 8/8/2013

230 SAUSAGE AND CABBAGE hours - pre-staged Vegetable Seasoning = 6 months - frozen; 14 days - thawed Polish Sausage = 60 days 2 hours 4 Quarts Cabbage Green Chef knife 1 Cup Seasoning Vegetable, Thawed Cutting board 3 Cups Sausage Polish 6" Sliced ¼" wheels, Prepared Cutting glove CABBAGE 1 Wash cabbage. Remove only damaged outer cabbage leaves and discard. 2 Slice cabbage in two (2) halves, cutting vertically through the stem. 3 Cut halves into quarters, than into eighths. 4 Remove white core or stem portion. 5 Cut each wedge into thirds. Pull apart wedges to separate leaves. 6 Cover, label with day dot, and store in cooler. Note: Carry over products may not be used if prestaging this recipe, only when serving immediately. COOKING 1 Place prepped cabbage into appropriate pan. 2 Add vegetable seasoning and sliced sausage. 3 Steam uncovered for 10 minutes, or until almost tender. Internal temperature should reach 165ºF. 4 Place on hot food bar for service. Note: If Using any carry over products, discard dish when hold time expires. Yield: Quart casserole pan or 1-2½" deep s/s half pan Revision Date: 9/23/2013

231 SAUSAGE AND PEPPERS Sausage 180 days, frozen whole 3 days, thawed sl 2 hours, sausage cooked 3 Cups Peppers Green Bell Sliced 1/4" (60875) Cutting board 3 Cups Onions Yellow Sliced 1/4" (60800) Cutting glove 0.25 Cup Oil All Purpose Salad Large mixing bowl 20 Each Sausage Links Sweet Italian Prepared, Chilled Pastry Brush As needed Butter Blend Sunglow, Melted Serve Hinged rolls in lined basket Sharp knife Tongs ONION/PEPPER MIXTURE 1 Combine Onion and Pepper Mixture and oil in a large mixing bowl. Stir to coat vegetables with oil. Spread onto sheet pan in a single layer, and roast for 10 minutes at 350ºF. Turn pan and roast for another 2 minutes, or until lightly browned. Place into warming drawer until needed. SAUSAGE 1 Cut Sausage links in half, and slice lengthwise, leaving a hinge connected. 2 Steam for 6 minutes cut side down, open flat, uncovered or until internal temperature is 165 degrees. Place into warming drawer until needed. FOR SERVICE 1 Combine cooked onions, peppers and cooked sausage into 2 sprayed half size 2½ " deep s/s pans. Mix well. 2 Transfer to the food bar for service Yield: 2- half size 2½" deep s/s pan Revision Date: 11/9/2011

232 SAUSAGE AU GRATIN hour on buffet 1 Package Potatoes Au Gratin Measuring Cup 2 Quarts Hot Water Mixing Bowl 2.5 Cups Sausage Polish 6" Sliced ¼" wheels Whisk 0.25 Cup Butter Blend Sunglow Melted Place entire package of Au Gratin Potatoes in a mixing bowl. Add the hot Water and mix well until no lumps of Sauce Mix from the Potatoes are present. Add the melted Sunglow and the sliced Sausage and stir to combine. Place the Au Gratin Potatoes in a sprayed 2½" deep s/s half pan. Bake uncovered in a 350ºF convection oven for 30 minutes, stirring halfway through the cooking process. Au Gratin Potatoes are ready when Potatoes are tender, Sauce has thickened, and the Casserole is golden brown on top and has reached an internal temperature of 165ºF. Transfer to the food bar for service. Yield: 1-2½" deep s/s half pan Revision Date: 12/20/2012

233 SAUSAGE CUTTING PREP days - thawed, sliced 7 days - thawed, unsliced 180 days - frozen whole As needed Sausage Links Sweet Italian, Or Chef knife As needed Sausage Polish 6" Cutting board Cutting glove 1 If casing is linked together between each individual sausage, cut casing between each sausage to separate. 2 Place sausage on cutting board. Using a sharp knife, cut sausage into 3/4 thick slices at an angle. Yield: N/A Revision Date: 11/4/2011

234 SAUSAGE O'BRIEN hour heated or 20 min in holding unit 1 Batch Sausage O'brien Prepared (83575) Large Cooks Spoon OVEN: 1 Remove Sausage O Brien Prep from cooler. Bake uncovered in a 350 F convection oven for 9 minutes. 2 Remove Sausage O Brien from oven. Gently stir ingredients to recoat with Sun Glow and seasoning. 3 Bake for an additional 9 minutes. Minimum internal temperature of sausage should reach 180 F. 4 Transfer to (1) half size 2-1/2 deep S/S pan or appropriate pan and transfer to the food bar for service. FLAT GRILL: 1 Ladle 1 oz. melted Sun Glow onto a 375 F griddle and spread evenly with a griddle spatula. 3 Place sausage O'Brien prep and stir fry briefly. 4 Squirt the mixture with approximately 3 fl. oz. of water and allow to cook for 1-1/2 minutes. 5 Briefly stir fry and cook one minute or until 165ºF. 6 When hot, remove mixture form the griddle and place into the pan. 7 Place the pan on food bar or cover, and place in the holding cabinet at 165ºF. Yield: 1-2½" deep s/s half pan Revision Date: 11/9/2011

235 SAUSAGE O'BRIEN, PREP day - prepared, refrigerated 4 Each Sausage Polish 6" Chef knife 1 Quart Peppers Green Bell (60875), Julienne Cutting board 1 Quart Potatoes Red Quartered, Precooked Cutting glove 1 Quart Onions Yellow (60800), Julienne Large mixing bowl 1 Teaspoon Black Pepper Rubber spatula 1 Teaspoon Seasoning Bread Stick 0.25 Cup Butter Blend Sunglow, Melted 1 Cut casing between each sausage to separate 2 Place sausage on cutting board. Using a sharp knife, cut sausage into 3/4 thick slices at an angle. Set aside. 3 In large mixing bowl, place green pepper strips, red potato quarters, and yellow onion pieces. 4 Add melted Sun Glow over the top of the vegetables. Sprinkle with black pepper and garlic breadstick seasoning. 5 Using a rubber spatula, gently fold together all ingredients until vegetables are well coated with Sun Glow and the seasoning is evenly distributed. 6 Place mixture into a 4.5 casserole pan or half size S/S pan. 7 Distribute sausage pieces evenly over vegetables. 8 Cover, label with appropriate day dot and refrigerate. Note: If Using any carry over products, discard dish when hold time expires. Note: If Using any carry over products, discard dish when hold time expires. Yield: 1-2½" deep S/S half pan Revision Date: 11/9/2011

236 SEAFOOD GUMBO days prepared, refrigerated 6 hours on Food Bar 0.5 Cup Oil All Purpose Salad Measuring Cup 1 Cup Onions Yellow 1/4" Diced (60800) Measuring Spoons 1 Cup Celery 1/4" Diced Saucepan 1 Cup Carrots Fresh Slice, ½" Spatula 0.25 Cup Garlic Chopped, Jar Steam Jacketed Kettle 4 Each Bay Leaf Dry Whisk 3 Cups Potatoes, Baked Peeled and diced, 1/4" 1 #5 Can Clams Surf Undrained 2 Teaspoons Seasoning Old Bay 3 Quarts Water 2 Quarts Tomatoes Crushed #10 Can 2 Teaspoons Thyme Leaves, Dry 2 Teaspoons 3 to 1 Kosher Salt & Pepper Mixture 1 Tablespoon Sauce Franks Red Hot Buffalo Wing 0.5 Cup Parsley Fresh Finely Chopped 3 Cups Seafood Carryover Prepared, cooled, ½" x ½" Diced 1 Heat Oil over medium heat in kettle or in large sauce pan. 2 Add Garlic, Onions, Celery, and Carrots. Lower heat to medium low (3) and cook Vegetables gently for 5-8 minutes until tender (do not brown). 3 Add seasonings (Old Bay, 3 to 1 Kosher Salt & Pepper, Bay Leaf, Thyme) stir. 4 Immediately add Clams, Water, Crushed Tomatoes, Franks Hot Sauce. Turn heat to high. 5 Bring to a boil and then carefully remove the Bay Leaves. 6 Add Potatoes, Parsley and any optional additional Seafood. Stir, reduce heat to medium. 7 Cook for 5 minutes to develop flavors. 8 Transfer to soup kettle, or cool for later use. NOTE: Carry-over seafood should be unbreaded items such as Tilapia/Surimi/Salmon, etc. Yield: 2 Gallons Revision Date: 1/30/2015

237 SEAFOOD PATTIES Mix = 48 hours 2 hours on buffet 2 Cups Surimi Crab Flakes # 24 Scoop 2 Ounces Butter Blend Sunglow Melted Measuring Cup 0.5 Cup Celery Finely Chopped Measuring Spoons 0.5 Cup Onions Yellow Finely Chopped (60800) Mixing Bowl 0.5 Cup Corn Frozen Thawed Rubber spatula 1 Cup Mayonnaise Spatula 0.25 Cup Parsley Flakes Whisk 1.5 Cups Panko Bread Crumbs 3 Ounces Eggs Scrambled Mix 2 Teaspoons Dry Mustard 2 Teaspoons Sauce Worcestershire 2 Teaspoons Juice lemon 0.25 Teaspoon Pepper Cayenne 1.5 Teaspoons Seasoning Old Bay 0.25 Teaspoon 3 to 1 Kosher Salt & Pepper Mixture 1 Ladle 1 oz melted Sunglow on Flat Grill or Griddle and spread evenly with spatula. Add the Onions and Celery, and cook until soft and translucent. When ready, drain excess liquid and cool. 2 Set up an ice bath by placing ice in a large bowl, and putting another mixing bowl on top of the ice. Hand break Surimi into 3/8" pieces. Place in a mixing bowl and combine with prepared Onions and Celery, Corn, Parsley, and Panko Breadcrumbs. Mix gently. 3 In a separate mixing bowl combine Mayo, Liquid Egg, Worcestershire Sauce, Lemon Juice, Dry Mustard, Cayenne Pepper, Old Bay, And 3to1 Kosher Salt & Pepper Mixture. Mix lightly with whisk. 4 Add this mixture to the Surimi mixture. Lightly combine. 5 Cover, label and place in walk-in and chill to below 40 F. The mix must be below 40 F before you proceed to the next step. Yield: Approximately patties Revision Date: 8/7/2012

238 SEAFOOD PATTIES Mix = 48 hours 2 hours on buffet 6 7 Using a #24 scoop for measurement, scoop out a level #24 scoop of the mixture and form into round patties (1/4" thick). Ladle 1 oz melted Sunglow on Flat Grill or Hot Griddle, spread evenly with spatula and fry approximately 3 minutes on each side or until golden brown. (Use spatula to press down Seafood Patties while cooking to flatten.) Place in appropriate pan and transfer to the food bar for service. NOTE: As an alternate cooking method you can place the Seafood Patties on 2 lightly sprayed sheet pans and cook in a 350 F oven for approximately minutes, or until golden brown. Yield: Approximately patties Revision Date: 8/7/2012

239 SEAFOOD PRIMAVERA Buffet chef method, discard all ingredients at end of day Steamer method, ingredients, 24 hours Steamer method, pre-staged, use first next day Steamer Method, 2 hours 1 Tablespoon Garlic As needed Oil All Purpose Salad 1 Cup Peppers Green Bell Sliced 1/4" (60875) 1 Cup Peppers Red Bell Sliced 1/4" 2 Cups Broccoli Florets 2 Cups Carrots Sliced Frozen 1 Cup Mushrooms Fresh Sliced 1.5 Cups Surimi Crab Flakes Hot 1 Quart Pasta Bow Tie Prepared (82150) 2 Cups Sauce Alfredo Prepared (83130), Hot BUFFET CHEF 1 Steam all vegetables individually for 5 minutes and chill/refrigerate for food bar chef. 2 Add the oil to the wok, heat and add the garlic, stir fry for 30 seconds. Add the vegetables and stir fry for 3 minutes. 3 Add the surimi, bow tie pasta and the hot alfredo sauce stir fry 1 minute. 4 Combine and place in the display pan. STEAMER METHOD NOTE: All ingredients must be refrigerated prior to making this recipe 1 Place steamed, chilled vegetables into a sprayed half size 2½" deep s/s pan. (OMIT OIL AND GARLIC FOR STEAMER ). Add surimi, bow tie pasta and chilled alfredo sauce. 2 Using a spatula mix together well. 3 Steam covered for approximately 12 minutes or internal temperature reaches 165ºF. 4 Transfer to food bar for service Yield: 1 Display Pan Revision Date: 11/9/2011

240 SEAFOOD SCAMPI hours - pre-staged 1 hour 1 Quart Shrimp Scampi, Frozen Large mixing bowl 1 Quart Surimi Crab Flakes Gently hand broken Rubber spatula 2 Cups Tomatoes Fresh, Diced 1 Teaspoon 3 to 1 Kosher Salt & Pepper Mixture 1 Teaspoon Black Pepper 1 Tablespoon Parsley Flakes 3 Quarts Pasta Penne (82150), Cooked As needed Pan Release Spray PRE-STAGE 1 Cook the Shrimp and Surimi in a 2½" deep s/s half pan covered with a lid in the steamer for 10 minutes. Remove, stir, re-cover and cook an additional 5 minute or until 165 F is reached. 2 Remove and cool to 40 F as quickly as possible. 3 Once cooled, place all of the ingredients EXCEPT PASTA into a large bowl and mix well. Be sure to scrape all of the chilled Sun Glow from the Seafood and the container. Wrap and place in 40 F cooler, or use immediately. COOKING 1 Spray a 2½" deep s/s half pan with pan release. For each pan needed combine 1.5 qts. of Pasta with half of the Sauce Mixture. 2 Cook in the steamer covered approximately 15 minutes until 165 F internal is reached. Stir to help coat the Pasta with the Sauce. 3 Transfer to food bar for service. Yield: Omelet Pan or 2-2½" deep S/S half pan Revision Date: 2/4/2013

241 SHEPHERD'S PIE hours - pre-staged 30 minutes on buffet 1 Quart Ground Beef And Onions Prepared Aluminum Foil 1 Cup Gravy Beef Prepared (81500) Chef knife 1 Tablespoon Sauce Worcestershire Cutting glove 0.5 Cup Carrots Sliced Frozen Cooked, Cooled Measuring Cup 1 Quart Potatoes Dehydrated Mashed Prepared, Cooled Measuring Spoons 0.5 Cup Cheese Cheddar Shredded Mixing Bowl As needed Pan Release Spray Rubber spatula Pre-Stage: 1 Chop Carrots to approximately ¼ - ½" pieces. 2 Mix Ground Beef and Onions, Beef Gravy, Worcestershire Sauce, and Carrots in mixing bowl. Gently mix with a rubber spatula until combined. 3 Transfer to a sprayed 2½" deep s/s half pan. Spread in an even layer, then top with Mashed Potatoes. 4 Sprinkle Cheddar Cheese over pan, cover with foil, date and store in the walk-in cooler for later use. Or, FOR SERVICE: 1 Bake covered in the convection oven at 350ºF for 20 minutes. Uncover and bake additional 10 minutes until an internal temperature of 165ºF is reached. 2 Transfer to food bar for service. Yield: 1-2½" deep s/s half pans Revision Date: 2/17/2014

242 SHRIMP STIR FRY hours prepared, refrigerated 1 hour on buffet 5 Cups Rice Pilaf Prepared Cooled (83000) Aluminum Foil 3 Cups Shrimp Stir Fry Prep Measuring Container 0.5 Cup Sesame Garlic Glaze Prepared, Hot Measuring Spoons 0.5 Teaspoon Sesame seeds White Pre-Stage 1 Place Rice and Shrimp Stir Fry Prep in the appropriate pan and mix to incorporate. 2 Wrap tightly with foil and place in cooler for later use. For Service: 1 Place in a 350ºF oven covered for 15 minutes or until an internal temperature of 165ºF is reached. 2 Drizzle the pan with the hot Sesame Garlic Glaze, top with Sesame Seeds and transfer to food bar for service. Yield: 1-2½" deep s/s half pan Revision Date: 1/6/2015

243 SHRIMP STIR FRY PREP hours prepared, refrigerated 2 Cups Sesame Garlic Glaze Prepared, Cooled Measuring Cup 3 Quarts Shrimp 71/90 P&D Tail Off Thawed, Drained Saucepan 3 Cups Peppers Red Bell Julienne, 1.5" Pieces Steam Jacketed Kettle 3 Cups Onions Green Slice (60725), 1" Pieces 0.5 Cup Oil All Purpose Salad 1 Heat Oil in steam jacketed kettle or saucepan over high heat for 30 seconds. 2 Add Shrimp slowly and cook for 2 minutes. 3 Add julienne Red Peppers and Green Onions. Cook for 2 additional minutes. Add glaze and cook for 1 additional minute to thicken sauce slightly. 4 Shrimp should be 150ºF. Transfer to a full size sheet pan and place in the cooler and cool to 40ºF. 5 Transfer to appropriate storage container. Cover, label and date. Place in walk-in cooler for later use. Yield: 1 gallon Revision Date: 1/6/2015

244 SHRIMP, COCONUT days frozen Serve Immediately 7 Each Shrimp Coconut Frozen 1 Each Lemon Wedge 2 Ounces Glaze Orange Chipotle Prepared, Chilled 1 Each Potato Choice (31375, or 30975) 1 Sprig Kale For garnish 1 Deep fry frozen Shrimp for 1 minute 45 seconds to 2 minutes or until internal temperature of 150 F is reached. Set timer - shrimp should be golden brown. NOTE: Gently shake basket periodically to keep Shrimp from sticking together. 2 Arrange Shrimp in a cluster on the left side of a medium oval plate. 3 Add Guest's choice of Potato to the right side of the plate. 4 Ladle 2 oz. Chipotle Orange Glaze in a soufflé cup and place in the top center of the plate. 5 Garnish with a 2x2" piece of Kale to the left of the soufflé. 6 Place a Lemon Wedge on the Kale. 7 Serve immediately. Yield: One Entrée Revision Date: 2/17/2014

245 SHRIMP, ISLAND hours pre-staged, refrigerated 1 hour on buffet 5 Cups Island Rice, Prep Aluminum Foil 2 Cups Island Shrimp, Prep Measuring Cup 0.5 Cup Glaze Orange Chipotle Prepared, Hot Measuring Spoons 2 Teaspoons Onions Green Chopped (60725) Pre-Stage 1 Place Island Shrimp Prep and Island Rice Prep in the appropriate container and mix to incorporate. 2 Wrap tightly with foil and place in cooler until needed. For Service: 1 Place in 350ºF oven covered for 15 minutes or until an internal temperature of 165ºF is reached. 2 Drizzle it with the hot Orange Chipotle Glaze, top with Green Onions and transfer to food bar for service. Yield: 1-2½" deep s/s half pan Revision Date: 1/6/2015

246 SHRIMP, ISLAND PREP hour prepared, refrigerated 0.5 Cup Oil All Purpose Salad Measuring Cup 3 Quarts Shrimp 71/90 P&D Tail Off Thawed, Drained Saucepan 2 Cups Glaze Orange Chipotle Prepared, Cooled Spatula Steam Jacketed Kettle 1 Heat Oil over high heat in the steam jacketed kettle or on stovetop in saucepan. 2 Add Shrimp and cook while stirring until Shrimp turns opaque. Cook to an internal temperature of 150ºF. 3 Add Orange Chipotle Glaze and simmer for 1 minute for sauce to thicken slightly. 4 Transfer mixture to a full size sheet pan and place in the cooler to cool to 40ºF. 5 Once cool transfer to appropriate pan, cover, label, date and store refrigerated until needed for service. Yield: 3 quart Revision Date: 1/6/2015

247 SHRIMP, POPCORN days - Frozen 30 minutes 0.3 Bag Shrimp Breaded Pops 91/110 Ct 1 Deep fry food items at 350 F. for 2½ minutes 2 Periodically shake basket. 3 Check food for doneness. Internal temperature must reach 165 F. 4 Transfer cooked food to dump station then transfer to food bar for service. Yield: 1-2½" deep S/S half pan Revision Date: 10/7/2011

248 SLOPPY JOE MIX day prepared 2 hours on buffet 5 Pounds Ground Beef Measuring Cup 1 Tablespoon 3 to 1 Kosher Salt & Pepper Mixture Measuring Spoons 1.5 Cups Onions Yellow Finely Chopped (60800) Saucepan 4 Cups Ketchup Spatula 0.33 Cup Sauce Worcestershire Steam Jacketed Kettle 0.33 Cup Sauce Steak Ponderosa 2 Tablespoons Chili Powder Mild 0.5 Cup Sauce Pasta 1 Cup Water 1 Stirring occasionally, brown Ground Beef in kettle or stovetop over medium heat (cooking the Beef until there is no red color). Drain excess fat (may use skimmer or perforated pan to drain). 2 Add finely chopped Onions, Chili Powder and 3 to 1 Salt & Pepper Mix. Cook until Onions are translucent but not brown (about 4 minutes). 3 Add Ketchup, Pasta Sauce, Worcestershire, Steak Sauce and Water. Simmer for 5 minutes until well combined. 4 Transfer to the food bar for service. Serve next to sliced Small Sandwich Rolls. Yield: 8 cups Revision Date: 8/9/2013

249 SMOKY CHICKEN PENNE day pre-staged 1 hour on the buffet 2 Quarts Pasta Penne Cooked (82150), Cooled Aluminum Foil 2 Cups Chicken Deboned (80701) Measuring Cup 0.5 Cup Bacon Pieces Cooked Chopped (80005) Mixing Bowl 0.25 Cup Blue Cheese Crumbles Spatula 4 Cups Sauce Alfredo Prepared Chilled (83130) 0.5 Cup Water As needed Parsley Flakes PRE-STAGE: 1 Combine all ingredients except Parsley in a mixing bowl. Mix well to combine. 2 Transfer to appropriate pan. Cover with foil, label, date and store refrigerated for later use. FOR SERVICE: 1 Bake covered at 350ºF for 20 minutes, stir, recover and cook for an additional 10 minutes or until an internal temperature of 165ºF is reached. 2 Sprinkle with Parsley Flakes and transfer to the food bar for service. Yield: 2-2½" deep s/s half pans or 1 - large omelet pan Revision Date: 2/17/2014

250 SQUASH, BAKED hours - Pre-staged, refrigerated 90 minutes baked 12 Each Squash Yellow Slice Chef knife 0.75 Cup Bread Crumbs Parmesan Prepared Cutting board As needed Dressing Balsamic Vinaigrette Measuring Cup Parchment paper Spatula Squeeze bottle 1 Clean the Yellow Squash. 2 Slice the Yellow Squash into large wheels that are approximately 1/2" thick and at least 2-3 inches in diameter. (You will probably have to cut the Squash on the diagonal.) 3 Lay out the sliced Yellow Squash on a sprayed parchment-lined sheet pan. 4 Top each Squash with 1 TBSP of the Parmesan Bread Crumbs. (Make sure that you try to completely cover the top of the Squash.) 5 Cover with plastic wrap and hold in the walk-in until needed. Baking & Serving: 1 Remove the plastic wrap and bake the Squash for 12 minutes at 350 F. 2 Using a spatula, transfer the Squash to the serving pan in a single layer. 3 Using a squeeze bottle, streak the tops of the Squash with the Balsamic Dressing. 4 Transfer to the food bar for service. Yield: 12 each Revision Date: 10/27/2011

251 SQUASH, BUTTERNUT Brown Sugar Smear = 2 days - prestaged, covered, refrigerated Squash = 2 days - prestaged, refrigerated 1 hour Brown Sugar Smear Knife 1 Pound Butter Blend Sunglow Melted Mixing Bowl 1 Cup Sugar Brown Spatula 2 Tablespoons Kosher Salt Spoon 1 Teaspoon Black Pepper Butternut Squash 6 Each Squash Butternut Washed As needed Brown Sugar Smear As needed Sugar Brown Brown Sugar Smear 1 In mixing bowl combine all ingredients with a spatula. Stir until all the sugar is dissolved. Cover, label and date and place into cooler until needed. Butternut Squash 1 Steam whole squash for 10 minutes in perforated pan. (This is to soften the skin of the squash, not to cook the squash). 2 Cut off the top tip, then cut squash in half long ways. 3 Using a spoon, scoop out seeds and pulp. Cut in half lengthwise, then cut each half in half again lengthwise. 4 Cut each quarter into 4 equal pieces then each piece in half equaling 16 pieces (approximately 2 x 2 squares). Depending on the size of the squash, an additional cut may ne needed. (Recipe = 4 quarts squash to 1 cup of smear) 5 In mixing bowl toss squash pieces with heated brown sugar smear, may pre-stage covered for 48 hours in Lexan pan. 6 Bake for 30 minutes at 350ºF. 7 Remove and sprinkle each piece with brown sugar. 8 Transfer to the food bar for service. Yield: n/a Revision Date: 9/26/2011

252 STEAK, MINI COUNTRY FRIED days - frozen, unopened 30 minutes 16 Each Chopped Steak 2.7oz Country Fried Chef knife 1 Place mini country fried steaks in fryer basket and fry for approximately 3-4 minutes or until internal temperature reaches 165 F. 2 Allow to drain for 30 seconds. Cut each mini Country Fried Steak in half. 3 Shingle the steak halves in a 2-1/2" deep s/s half pan and transfer to food bar for service. Yield: 16 each Revision Date: 10/7/2011

253 STEAK, SANTA FE 8OZ TOP SIRLOIN serve Immediately 1 Each Steak Top Sirloin 8 Oz Ccselect Measuring Cup 1.5 Teaspoons Cumin Steak Rub Prepared S/S Red Tongs 1 Each Potato Choice (31375, or 30975) Steak Knife 1 Sprig Kale Steak Marker 1 Clean and oil the Broiler, make sure that it is at the proper temperature for cooking Steaks (650ºF). 2 Rub both sides of the Sirloin with the Cumin Rub. Evenly cover both sides of the Steak (4 shakes or 3/4 tsp per side). 3 Using s/s red tongs, place thawed, seasoned Steak on Broiler. 4 Follow the charbroiling technique for oblong entrees. 5 When degree of doneness is achieved, place Steak on the left side of a medium oval plate. 6 Add the appropriate steak marker to the Steak. 7 Add Guest's choice of Potato to the right side of the plate. 8 Place steak knife under Steak. 9 Serve immediately. Yield: One entrée Revision Date: 2/17/2014

254 STIR FRY, PORK TERIYAKI minutes 6 Cups Pork Roast Cooked Cut in strips Chef knife 1 Cup Onions Yellow Julienne (60800) Cutting board 1 Cup Peppers Green Bell Julienne (60875) Measuring Cup 1 Cup Peppers Red Bell Julienne Spatula 2 Ounces Butter Blend Sunglow 2 Cups Broccoli Florets 2 Cups Teriyaki Baste & Glaze Hot 3 Cups Rice White Prepared (83050), Hot 1 Teaspoon Parsley Flakes Flat Grill Method 1 Cut your Roasted Pork Loin into thin strips that are 2" long and about 1/4" thick. 2 Place the Sunglow, Onions, Green Pepper, Red Pepper and Broccoli on the Flat Grill and cook until the veggies are soft. 3 Add the Pork to the Veggies to heat once the Veggies are ready. 4 Once the Veggies are soft and the Pork is hot, place into a mixing bowl, and add the 2 cups of hot Teriyaki Glaze. Toss the Meat & Veggies well to coat with the Glaze. 5 Place the 3 cups of White Rice down the center of a sprayed 2½" deep s/s half pan (or split between two omelet pans). 6 Evenly divide the Pork and Veggies on both sides of the Rice. 7 Top with the dry Parsley. 8 Transfer to the food bar for service. Oven Method 1 Cut your Roasted Pork Loin into thin strips that are 2" long and about 1/4" thick. 2 In a Mixing Bowl, toss together the Sunglow, Onions, Green Pepper, Red Pepper, Broccoli and Cut Pork. 3 Place the tossed Veggies and Pork on a Sprayed sheet pan and bake in a 350F oven for minutes, veggies should be soft but not mushy. Yield: 1-2½" deep s/s half pan or 2 Omelet Pans Revision Date: 4/19/2012

255 STIR FRY, PORK TERIYAKI minutes Once the Veggies are soft and the Pork is hot, place into a mixing bowl, and add the 2 cups of hot Teriyaki Glaze. Toss the Meat & Veggies well to coat with the Glaze. Place the 3 cups of White Rice down the center of a sprayed 2½" deep s/s half pan (or split between two omelet pans). Evenly divide the Pork and Veggies on both sides of the Rice. Top with the dry Parsley. Transfer to the food bar for service. Yield: 1-2½" deep s/s half pan or 2 Omelet Pans Revision Date: 4/19/2012

256 STUFFING, SEASONED months - dry 2 hours - discard at close 1 Each Mix Traditional Stuffing (with Seasoning Packet) With Fork Seasoning Packet Mixing Bowl 1.5 Quarts Water Hot (195º- 205ºF) Spatula 8 Ounces Butter Blend Sunglow 2 Cups Onions Yellow Diced 1/4" (60800) 1 Cup Celery Diced 1/4" 1 Cup Carrots Fresh Diced 1/4" 1 Tablespoon Soup Base Chicken 1 In kettle/stovetop, on medium heat or setting # 5, sauté sunglow, onions, celery, and carrots approximately 10 minutes or until translucent. Flat grill may also be used to sauté vegetables (if using the flat grill wait to add melted sunglow with the water and chicken base). 2 In mixing bowl whisk chicken base and hot water. Mix thoroughly. 3 Add sautéed vegetables, stuffing and seasoning packet to chicken base and hot water mixture. Mix well. 4 Transfer to (2) half size, 2-1/2 deep, s/s sprayed pans. 5 VERY IMPORTANT...Cover and place into holding oven for 25 minutes prior to service. 6 Fluff with fork before transferring to food bar for service. Yield: 2-2½" deep s/s half pans Revision Date: 2/24/2011

257 SUCCOTASH days - frozen 1 hour 1 Quart Corn Frozen 1 Quart Beans Baby Lima Iqf 1 Cup Onions Red (60775), Sliced 1 Cup Peppers Green Bell (60875), Diced 0.75 Cup Seasoning Vegetable 1 Place all ingredients into the pan. 2 Heat in steamer uncovered for 8 to 10 minutes or until a temperature of 165ºF is reached. 3 Stir to mix. 4 Transfer to food bar for service. Yield: Qt. Casserole or 1-2 ½" deep S/S half pan Revision Date: 2/24/2011

258 SUNGLOW, GARLIC PREPARED days - refrigerated Heated - Discard at end of day 1 Pound Butter Blend Sunglow Mixing Container with Lid 1.5 Tablespoons Seasoning Bread Stick Whisk 3 Tablespoons Parsley Flakes 1 Melt sunglow with seasoning and parsley, covered in microwave or steamer. 2 Stir well, until all is dissolved. 3 Keep warm in steam table if needed, or cover and refrigerate until needed. Yield: One pound Revision Date: 2/24/2011

259 TACO MEAT (MADE IN HOUSE) hours - pre-staged, refrigerated 4 hours - held hot in warmer 10 Pounds Ground Beef, Thawed Large Cooks Spoon 1.5 Cups Taco Seasoning 1.5 Quarts Water, Hot 1 Stirring occasionally, brown ground beef in kettle or on stovetop over medium heat, (cooking the beef until there is no red in color), drain excess fat. (May use a skimmer or perforated pan to drain). 2 Add 1½ cups of taco seasoning mix. 3 Add 1.5 quarts of hot water, bring to a boil, turn kettle off and allow to sit for 3 minutes, stirring occasionally. 4 Transfer to holding pan to keep warm or keep in holding oven until needed. 5 To pre-stage, place beef into shallow container, cover, label, date and place into cooler until needed. Yield: 10 pounds Revision Date: 10/5/2010

260 TACO SHELLS months - unopened Opened - use first next day 12 hours - displayed As needed Taco Shells White Corn Sheet pan 1 Open shells and place in rows on a sheet pan. Do not use broken shells. 2 Heat in 350 F oven for 3 min. 3 Transfer to food bar for service. Yield: Revision Date: 2/24/2011

261 TOMATOES, BAKED hours - Pre-staged, refrigerated 90 minutes - Baked 4 Each Tomatoes Fresh 5x5 Chef knife 0.75 Cup Bread Crumbs Parmesan Cutting board As needed Dressing Balsamic Vinaigrette Measuring Cup Spatula Squeeze bottle 1 Clean and core the Tomatoes. 2 Cut off both ends of the Tomato and save them to use for diced Tomatoes. Cut the remaining Tomato into 4 equal slices. 3 Lay out the sliced Tomatoes on a sprayed parchment-lined sheet pan, largest cut-side up. 4 Top each Tomato with 1 TBSP of the Parmesan Bread Crumbs. (Make sure that you try to completely cover the top of the Tomato.) 5 Cover with plastic wrap and hold in the walk-in until needed. Baking & Serving: 1 Remove the plastic wrap and bake the Tomato for 10 minutes at 350 F. 2 Using a spatula, transfer the Tomato to the serving pan in a single layer. 3 Using a squeeze bottle, streak the tops of the Tomato with the Balsamic Dressing. 4 Transfer to the food bar for service. Yield: 16 each Revision Date: 10/27/2011

262 TOMATOES, STEWED days - Canned 30 hours - Opened, Unheated 2 hours - discard at closing 1 #10 Can Tomatoes Stewed 2 Teaspoons Seasoning Bread Stick 1 Teaspoon Black Pepper 1 Add stewed tomatoes, garlic seasoning and black pepper to a ½ sized S/S pan, mix thoroughly and cover with plastic wrap. 2 Heat in Steamer for 10 minutes. Temperature must reach 165 F. 3 Transfer to food bar for service. Yield: 1-2½" deep s/s half pan or Small Casserole Pan Revision Date: 2/24/2011

263 TORTILLA CHIPS months - Unopened, from date of manufacture Opened - use first next day On Food bar - all day As needed Chips White Round Tortilla 1 Open chips and place on Food bar. Do not use broken chips. 2 Store opened tortilla chips in a clean, sanitized airtight container. Yield: Revision Date: 2/24/2011

264 TORTILLAS, FLOUR days - Frozen 5 days - Thawed, refrigerated 1 hour - displayed in warmer 4 hours - heated 1 Package Tortilla Flour Pressed 6" 1 Remove flour tortillas from plastic pouch and place in tortilla warmer. Do not cover. 2 Place tortilla warmer in microwave. Microwave on high for seconds. 3 Cover with lid. Display on food bar. OPTIONAL HEATING METHOD: 1 Place flour tortillas, in original package, in 165 F warming unit for minutes. 2 Remove flour tortillas from package and place in tortilla warmer. Yield: 1 Package Revision Date: 9/17/2014

265 TURKEY STUFFED PEPPER FILLING hours prepared, refrigerated 3 Cups Turkey ground lean Raw Measuring Cup 1.5 Cups Black Beans Drained, Rinsed Measuring Spoons 1.5 Cups Corn Frozen Mixing Bowl 2 Tablespoons Jalapeno fresh Diced, Seedless Rubber spatula 1 Cup Tomatoes Fresh 1/4" Diced 2 Teaspoons Garlic Chopped, Jar 0.33 Cup Onions Yellow Finely Diced (60800) 0.25 Cup Cilantro Finely Chopped 2 Teaspoons Cumin Ground 0.5 Teaspoon Kosher Salt 1 Cup Whole grain rice blend Cooked and Cooled 1 Combine all ingredients in mixing bowl. 2 Mix well using a rubber spatula to combine. 3 Label, date and refrigerate for later use. Yield: 8 cups Revision Date: 1/6/2015

266 TURKEY STUFFED PEPPERS hours prestaged, refrigerated 1 hour on buffet 16 Each Peppers Green Bell Quarters (60875) # 30 Scoop 8 Each Peppers Red Bell Quarters Aluminum Foil 8 Cups Turkey Filling Measuring Cup 1 Cup Water Plastic Wrap 1 Cup Sauce Pasta Hot 2 Cups Whole grain rice blend Hot PRE-STAGE 1 Place 8 Green Pepper quarters and 4 Red Pepper quarters in bottom of food bar serving dishes rotating colors to distribute evenly. 2 Top each Pepper with a #30 scoop of Turkey Stuffed Pepper Filling. 3 Add Water to the bottom of the pans and cover tightly with plastic wrap then foil. Label, date and refrigerate until needed. FOR SERVICE 1 Bake Peppers for minutes at 350ºF or until an internal temperature of 170ºF is reached. 2 Remove from oven. Top each Pepper with 1 teaspoon of Pasta Sauce. 3 Place hot Whole Grain Rice blend in center of serving dish. 4 Transfer to food bar for service. Yield: 2 pans Revision Date: 1/6/2015

267 TURKEY, ROASTED WITH GRAVY months - frozen 3 days - thawed 2 hours 1 Each Turkey Breast Rtc Skin On Foil Thawed 5 days Aluminum Foil 12 Cups Poultry Gravy Prepared, Hot Sharp knife 1 Leaving the turkey wrapped in original foil packaging. Place into a half size S/S pan. 2 Bake in a 350 F convection oven for approximately 2½-3 hours or until internal temperature reaches 165 F. To get an accurate internal temperature you must temp the turkey in at least 3 or more areas. 3 Let rest in holding oven for 30 minutes prior to serving. 4 Using a slicing knife, slice turkey against the grain ¼ inch thick into 40 slices then cut the slices in half yielding 80 total slices. 5 Place approximately 20 slices into each half size 2½" deep s/s pans. Pour 3 cups gravy over each pan of turkey. 6 Transfer to the food bar for service. Yield: 4-2½" deep s/s half pans Revision Date: 11/9/2011

268 VEGETABLE LO MEIN hours, pre-staged 2 hours 1 Batch Teriyaki Sauce, Prepared, Hot Large mixing bowl 2 Tablespoons Garlic Minced Rubber spatula 2 Quarts Pasta Linguini Cooked (82150), Whisk 2.5 Cups Broccoli Florets 2.5 Cups Carrots Sliced Frozen 2 Cups Zucchini Fresh Sliced 1/4" 1 In a large mixing bowl, combine prepared Teriyaki sauce and garlic. Blend thoroughly with a wire whisk. 2 Hold hot for service. Pre-stage 1 In a large mixing bowl, combine all vegetables. 2 Add Noodles and Garlic Teriyaki sauce. 3 Evenly divide over 2 pans. 4 Cover, label and refrigerate. For Service 1 Steam covered for 10 minutes or until internal temperature reaches 165 F. Yield: 6 half-size 2-½" deep s/s pan Revision Date: 10/7/2011

269 VEGETABLE, CHEESY MEDLEY months - frozen 2 hours 2 Packages Vegetable California Blend Frozen Perforated Pan 2 Cups Sauce Cheese Prepared Heated (83175) Rubber spatula 1 Remove vegetables from packaging and place in a perforated S/S pan. 2 Steam for 20 minutes or until internal temperature reaches 165 F. 3 Place steamed vegetables into a mixing bowl and add heated cheese sauce. 4 Place mixture on the food bar for service. Note: If Using any carry over products, discard dish when hold time expires. Yield: 1 display pan Revision Date: 2/24/2011

270 VEGETABLE, MEDLEY Vegetable Blend= 6 months - frozen 30 minutes Vegetable Medley for Buffet 2 Packages Vegetable California Blend Frozen 3 Ounces Butter Blend Sunglow Heated 1.5 Tablespoons Seasoning Bread Stick Vegetable Medley for Platters As needed Vegetable California Blend Frozen, 3 ounces prestaged in portion bags 1 Remove vegetables from packaging and place in a perforated half size 2½" deep s/s pan. 2 Steam uncovered until internal temperature reaches 165 F or approximately 6 minutes. (DO NOT OVERCOOK) 3 Mix heated sunglow and breadstick seasoning until blended. 4 Place steamed vegetables into a clean half size pan, add heated sunglow and breadstick mixture and gently mix. 5 Transfer to the food bar. Vegetable Medley for Platters 1 Pre-stage 3-4 ounces of frozen vegetables into portion bags and place back into freezer. 2 As platters are ordered pull individual portion bags and follow the cooking instructions below. Microwave Steamer 1 minute 15 seconds 3 minutes 3 When cook time is reached place vegetables onto entrée plate and serve immediately. Note: Follow carry over procedures if applicable, recipe # Alternative Product: If California Blend is not used the following may be substituted: Yield: 1-2½" deep s/s half pan Revision Date: 10/2/2014

271 VEGETABLE, MEDLEY Vegetable Blend= 6 months - frozen 30 minutes Broccoli Cuts, Frozen - 3 cups (small batch) or 3 gallons (large batch) Carrots, Sliced, Frozen - 3 cups (small batch) or 3 gallons (large batch) Cauliflower, Frozen cups (small batch) or 1.5 gallons (large batch) Combine in a mixing bowl and gently toss to blend vegetables together before steaming or vegetables may be made in a large batch and returned to the freezer for storage Yield: 1-2½" deep s/s half pan Revision Date: 10/2/2014

272 VEGETABLE-RICE- POTATO CARRY- OVER S hours n/a As needed Carrots Cooked (80400), Full Size S/S Pan As needed Broccoli Cooked (80276), 80276, Half Size Pans As needed Corn Cooked (81275) As needed Beans Green As needed Vegetable Medley (83904) As needed Potatoes Red As needed Rice Pilaf Prepared (83000) As needed Potatoes Fresh 1 Pull vegetables, rice or potato item from food bar, drain off liquid if applicable. 2 Put into half size or full size s/s pan in single layer. 3 Cover, date, label and place into cooler at 40ºF until needed. MUST be used within 24 hours. 4 When cooling product, follow Serv Safe guidelines Product must reach 70ºF within 2 hours then 41ºF in 4 additional hours total cooling time CAN NOT exceed 6 hours. Note: Before using as a carry over item, product should be in good condition and not to have exceeded the hold time (not mushy or discolored). VERY IMPORTANT: When using new vegetables and carried over vegetables in the same recipe you must steam the NEW vegetables first before adding them together and continuing the recipe. Yield: n/a Revision Date: 10/7/2011

273 VEGETABLES, GRILLSIDE (FLAT GRILL) hours - pre-staged, refrigerated 30 minutes Grillside Mixed Prep Dito Dean 1 Gallon Zucchini Fresh, ½ x 1" moon slices Large mixing bowl 1 Gallon Squash Yellow, ½ x 1" moon slices Plastic Portion Bags 1 Quart Peppers Green Bell (60875), ⅛ x 1" cubes Rubber spatula 1 Quart Carrots Sliced Frozen Thawed Wonder Knife 1 Quart Onions Red (60775), ½ x 1" cubes 0.25 Cup Seasoning Potato 1 Cup Butter Blend Sunglow Melted Grillside Vegetables Cooking 2 Quarts Vegetables Grillside Mixed Prep 1 Ounce Butter Blend Sunglow Grillside Vegetable Prep 1 Mix cut vegetables and Seasoning in a large mixing bowl. 2 Pour melted Sun Glow over mixture. Mix thoroughly to cover all vegetables with seasoning and Sun Glow. May be pre-staged. Flat Grill Cooking 1 Place 1 oz melted Sunglow on a flat grill or heated sauté pan add 2 quarts of mixed vegetable prep. 2 Sauté until vegetables are thoroughly heated and golden brown, stirring as needed every 1-2 minutes to prevent burning. Approximate cooking time is 5 minutes. 3 Vegetables should be golden brown and crunchy, not limp. Using a S/S spatula, transfer to a heated Half-size S/S pan. 4 Transfer to food bar or place in line steam table or warming oven for service. Yield: 10 quarts Revision Date: 2/24/2011

274 VEGETABLES, GRILLSIDE (OVEN METHOD) hours - pre-staged, refrigerated 30 minutes 1 Gallon Zucchini Fresh, ½ x 1" moon slices Chef knife 1 Gallon Squash Yellow, ½ x 1" moon slices Cutting board 1 Quart Peppers Green Bell (60875), ⅛ x 1" cubes Cutting glove 1 Quart Carrots Sliced Frozen Thawed Large mixing bowl 1 Quart Onions Red (60775), ½ x 1" cubes Plastic Portion Bags 0.25 Cup Seasoning Potato Rubber spatula 1 Cup Butter Blend Sunglow Melted Grillside Vegetable Prep 1 In large mixing bowl combine cut vegetables, carrots and potato seasoning. 2 Pour melted Sun Glow over mixture. Mix thoroughly to cover all vegetables with seasoning and Sun Glow. May be pre-staged. Oven Cooking 1 Arrange 2 quarts of vegetables in SINGLE LAYER on full size sheet pan. 2 Bake in a 350ºF convection oven for 15 minutes until golden brown and tender. 3 Transfer to food bar or place in line steam table or warming oven for service. Yield: 10 quarts Revision Date: 2/24/2011

275 VEGETABLES, POT ROAST hours - refrigerated N/A 5 Shakes Salt & Pepper Mixture 3-1 (31575) Chef knife 3 Cups Potatoes Red 1½" cut x 1½" cut Cutting board 3 Cups Carrots Sliced Frozen Frozen Cutting glove 3 Cups Onions White, 1" Cubes half size perf. s/s pan 2" deep 3 Cups Celery, 1" Cubes Mixing Bowl Rubber spatula 1 With gloved hands or rubber spatula mix all the ingredients in a large mixing bowl. 2 Split the vegetable mixture between 2 half size s/s perforated pans. 3 Place the pans in the steamer uncovered for 10 minutes, just until the potatoes are tender but not mushy. 4 Cooked vegetables may be used immediately in pot roast recipe or transferred to an appropriate container with lid, label with day dot and placed into cooler for future use. Note: Carry over products may not be used if pre-staging this recipe, only when serving immediately. Yield: 2 Quarts Revision Date: 10/5/2010

276 VEGETABLES, STIR FRIED RAINBOW Buffet chef method, discard all ingredients at end of day Steamer method, ingredients, 24 hours Steamer method, pre-staged, use first next day Steamer Method, 2 hours As needed Oil All Purpose Salad 1 Tablespoon Garlic 2 Cups Broccoli Florets 2 Cups Carrots Sliced Frozen 2 Cups Zucchini Fresh Sliced 1 Cup Peppers Red Bell Sliced 1 Cup Peppers Green Bell Sliced (60875) 1 Cup Mushrooms Fresh Sliced 1 Cup Teriyaki Glaze Prepared BUFFET CHEF 1 Make teriyaki sauce per recipe. Hold hot for food bar chef. 2 Steam all vegetables individually for 5 minutes and chill/refrigerate for food bar chef. 3 Heat oil in the wok, add the garlic and stir fry for 30 seconds. 4 Add the vegetables and stir fry for 3 minutes. Add the teriyaki sauce and stir fry an additional 3 minutes. 5 Place in display pan. STEAMER METHOD NOTE: All ingredients must be refrigerated prior to making this recipe 1 Place steamed, chilled vegetables into a sprayed half size 2½" deep s/s pan. (OMIT OIL AND GARLIC FOR STEAMER ). Add teriyaki sauce. 2 Using a spatula mix together well. 3 Steam covered for approximately 12 minutes or internal temperature reaches 165ºF. 4 Transfer to food bar for service Yield: 1 display pan Revision Date: 8/23/2012

277 VEGGIES, GARLIC BUTTER Pre-staged - 24 hours 1 hour 10 Cups Peppers Green Bell 1" Chunks (60875) Measuring Cup 2 Cups Peppers Red Bell 1" Chunks Mixing Bowl 4 Cups Onions Red 1" Chunks (60775) Plastic Wrap 12 Cups Carrots Sliced Frozen Thawed Rubber spatula 2 Cups Squash Yellow 1" Chunks Sheet pan 2 Cups Zucchini Fresh 1" Chunks 4 Teaspoons 3 to 1 Kosher Salt & Pepper Mixture 1 Cup Garlic Herb Butter Prepared (30030), Melted As needed Pan Release Spray Pre-Stage: 1 Clean and wash all Veggies. 2 Cut and measure all Veggies. (NOTE: if you have a Dito Dean you may use it to cut the Onions and Peppers.) 3 Place all Veggies into a mixing bowl and season with the 3 to 1 Kosher Salt & Pepper Mix. Toss well. 4 Add the melted Garlic Herb Butter and toss well 5 Divide the Veggies into 2 full sheet pans sprayed with pan release. 6 Cover with plastic wrap and hold in the cooler until needed. To Cook: 1 Remove the Veggies from the cooler and bake uncovered in a 350 F oven for minutes. 2 Half way through the cooking process, shake the pan of Veggies to mix them up and make sure they do not stick. 3 Transfer Veggies to an appropriate pan and place on the food bar. Yield: 2 Gallons Revision Date: 1/25/2013

278 WHOLE GRAIN RICE BLEND days - prepared, refrigerated 1 hour on buffet 1 Bag Cabernet Rice Blend Aluminum Foil 2 Quarts Water Hot (195º- 205ºF) Full 4" s/s or Lexan Pan 0.5 Cup Sunglow Measuring Cup 1 Teaspoon 3 to 1 Kosher Salt & Pepper Mixture Plastic Wrap Rubber spatula 1 Add hot Water, 3 to 1 Salt and Pepper Blend, Sunglow and Rice in a pan and mix. 2 Cover pan tightly with plastic wrap, then foil. 3 Bake in oven for 40 minutes at 350ºF or until all liquid is absorbed. 4 When timer sounds and Rice is cooked, transfer Rice to a sheet tray and spread gently in a single layer. 5 Refrigerate and Cool to 40ºF. 6 Transfer cooled Rice to storage container, cover, label date and store refrigerated for use. Yield: 17 Cups Revision Date: 1/6/2015