delivered [ BRUNCH ] Bacon WafFLe Grilled cheese Recipe on page 5 issue 3 Easter & Mother's Day

Transcription

1 [ BRUNCH ] delivered issue 3 Easter & Mother's Day Bacon WafFLe Grilled cheese Recipe on page 5

2 Brunch Smores Recipe page 7 [ Brunch ] delivered Pancakes, Waffles & More...5 Waffle Recipes...6 Eggs, Hashbrowns & More...9 Breakfast & Carving Meats Fresh Produce Desserts... 14

3 BISCUIT MIX, ORIGINAL PIONEER 6 / 5 LB PANCAKE MIX, BUTTERMILK PIONEER 6 / 5 LB PANCAKE MIX, BUTTERMILK CONESTOGA 6 / 5 LB PANCAKE MIX, MULTI-GRAIN PIONEER 6 / 5 LB PANCAKE MIX, SWEET CREAM CONESTOGA 6 / 5 LB PANCAKE, HEAT & SERVE FROZEN AUNT JEMIMA 144 / 1.2 OZ WAFFLE, BELGIAN KRUSTEAZ 72 / 2.4 OZ WAFFLE, JUMBO SQUARE, FROZEN AUNT JEMIMA 144 / 1.25 OZ WAFFLE MIX, BELGIAN GOLDEN DIPT 6 / 5 LB great for French toast! [ Pancakes, WafFLes & more ] CINNAMON SWIRL BREAD, 10 LOAF VLORE 12 / 18 OZ FRENCH BAGUETTE BREAD, ARTISAN HERITAGE OVENS 22 / 10.5 OZ RAISIN BREAD, 13 LOAF, SLICED, FROZEN ROTELLAS 6 / OZ TEXAS TOAST BREAD, WHITE, 15 SL, TFF HERITAGE OVENS 10 / 24 OZ light 'n fluffy favorites Bacon WaFFLe Grilled Cheese Buttermilk Waffle Mix, prepared 1 cup Ridgecrest Bacon 2 slices West Creek Cheddar Cheese 2 slices Smoked Gouda 2 slices West Creek White Cheddar Cheese 2 slices Prepare waffle in waffle iron 2. When done cut into 4 pieces 3. Layer white cheddar, bacon, gouda and cheddar on bottom of waffle 4. Place in melter then top with other piece of waffle 5. Repeat with remaining waffle pieces 6. Plate and serve with brunch potatoes & fruit Easter & Mother's Day 2015 page 5

4 rethink the WAFFLE buffalo chicken WaFFLe Sandwich Buttermilk Waffle Mix, prepared 1 cup Roma Boneless Chicken Wings 6 each West Creek Wing Sauce 2 oz Village Garden Ranch Dressing 2 oz Roma Blue Cheese Crumbles 1 oz West Creek Fresh Green Onions, chopped 1 oz Prepare waffle in waffle iron, make it semi thin 2. Place wings in fryer and fry to golden brown 3. Place wing sauce in a bowl 4. Toss cooked wings in wing sauce until coated 5. Cut waffle into 4 pieces 6. Place 3 pieces of chicken on to 1 piece of waffle 7. Place a piece of waffle on top of chicken, creating a sandwich 8. Drizzle ½ the ranch dressing in a pattern over waffle 9. Sprinkle ½ blue cheese crumbles over top of waffle sandwich 10. Sprinkle half the green onions over crumbles 11. Repeat steps making a second sandwich 12. Garnish with celery and serve Portabella Mushroom WaFFLe Sandwich Buttermilk Waffle Mix, prepared 1 cup West Creek Fresh Portabella Mushrooms, sliced ½ each Roasted Red Pepper, sliced 3 oz Smoked Gouda 1 slice West Creek Fresh Arcadian Blend 1 oz Prepare waffle in waffle iron, until slightly done 2. Place portabellas in sauté pan and cook until tender 3. In the same pan heat roasted red peppers 4. Place greens on bottom of waffle 5. Layer with roasted red peppers and mushrooms 6. Place cheese on top of mushrooms 7. Fold, plate and serve with fresh fruit or your choice of side Brunch Smores Pictured on inside cover Buttermilk Waffle Mix, prepared ½ cup Chocolate 3 oz Marshmallows 3 oz Graham Cracker Crumbs 1 oz Ridgecrest Bacon 1 slice Prepare waffle in waffle iron 2. When done cut into 2 pieces 3. Place crushed graham crackers on bottom of waffle 4. Place chocolate on top of crumbs 5. Place marshmallows on top of chocolate 6. Light torch and toast 7. Dice bacon and sprinkle on marshmallows 8. Top with other waffle piece and plate 9. Drizzle white chocolate sauce over all and serve page 6 Brunch 2015 Easter & Mother's Day 2015 page 7

5 Top Sirloin Eggs Benedict English Muffin, cut in half 1 each Red Wine Hollandaise Sauce 4 oz West Creek Eggs 2 each Braveheart Top Sirloin 6 oz % Black Pepper 2 dashes West Creek Fresh Green Onions 1 oz Brush muffin with oil and toast 2. Place steak on grill to cook to desired temperature 3. Place eggs in water to poach 4. Place each toasted muffin on a plate 5. Place ½ the green onions on each muffin 6. Slice steak at a 45 angle and fan ½ over greens onions 7. Place a poached egg on each steak 8. Sprinkle egg with black pepper 9. Ladle 1/3 sauce on each 10. Garnish with parsley and serve New! New! BREAKFAST POTATO, CUBES, GF PVT RSRV 6 / 6 LB EGG, PATTY, SCRAMBLED, 3.5 ROUND, BAKED WEST CREEK 53 / 1.5 OZ EGG, SCRAMBLE MIX WEST CREEK 15 / 2 LB EGG, OMELET CHEESE 5.5" WEST CREEK 72 / 3.5 OZ EGG WHOLE, W/CITRIC BNB TFF WEST CREEK 1 / 20 LB EGG WHITES, LIQUID, CHOLESTEROL FREE, FROZEN HEALTMO 15 / 2 LB HASHBROWN, DEHYDRATED WEST CREEK 6 / LB HASHBROWN, DEHYDRATED WEST CREEK 6 / LB HASHBROWN, PATTY, 2.25 OZ LAMBSUPR 12 / 20 CT HASHBROWN, SHREDDED, IQF WEST CREEK 6 / 3 LB POTATO PANCAKE, 2 OZ, TFF RUS-ETTE 6 / 3 LB breakfast basics New! New! [ Gravy & Sauces ] GRAVY, COUNTRY STYLE WEST CREEK 6 / 24 OZ GRAVY, PEPPER WEST CREEK 6 / 24 OZ HOLLANDAISE SAUCE, CONCENTRATED, GF MINORS 6 / 12 OZ ROASTED JALAPENO CREAM, SKILLET GRAVY MIX PIONEER 12 / OZ RANCHERO SAUCE MIX PIONEER 8 / OZ SALSA VERDE (GREEN SAUCE) PIONEER 6 / OZ Chorizo Potato Egg bake % = Skip Day Item West Creek Fresh Yukon Gold Potato, diced 2 pounds Chorizo 2 pounds West Creek Fresh Onions, diced 1 each Piancone Olive Oil 2 tablespoons Pepper ¼ teaspoon Salt dash West Creek Eggs 8 each Flour Tortilla, cut into 6 2 each Dice potatoes and boil until soft 2. In a cast iron skillet add oil, chorizo & onion 3. Cook until done, add potatoes and simmer for 10 minutes with salt & pepper 4. Remove from stove, make dips in skillet 5. Crack eggs then cover and bake until eggs are done Easter & Mother's Day 2015 page 9

6 [ Classic breakfast Meats ] BACON, APPLEWOOD, 13-17, C/C, FROZEN HORMEL 2 / 10 LB BACON, PECAN WOOD, 13-17, SLICED TFF HORMEL 2 / 10 LB BACON, SLAB, SLICED (see recipe pg 5) WEST CREEK 1 / 15 LB BACON, 18-22, L/O WEST CREEK 1 / 15 LB BACON, 18-22, L/O, GAS FLUSHED RIDGECREST 1 / 15 LB CANADIAN BACON, DICED 1/4, FROZEN BURKE 4 / 5 LB CANADIAN BACON, FROZEN HORMEL 2 / 5 LB AVG SALMON COLD-SMOKED, SLICED, SKINLESS FILET EMPIRE'S TREASURE 2 / LB SAUSAGE LINKS,.8 OZ CASING, FULLY-COOKED WEST CREEK 1 / 12 LB SAUSAGE PATTY, 1.5 OZ, FULLY-COOKED, FROZEN WEST CREEK 1 / 12 LB SAUSAGE PATTY, 2 OZ, WIDE, FULLY-COOKED, FROZEN WEST CREEK 1 / 12 LB SAUSAGE PATTY, COUNTRY BLEND, 2 OZ WEST CREEK 1 / 12 LB Southwest Short Rib Skillet breakfast meat [ Carving ] HAM, BLACK FOREST, BONELESS JOHN MORRELL 2 / 12 LB AVG HAM, BUFFET FULLY-COOKED, HEARTHSTONE HILLSHIRE 2 / 6-8 LB AVG HAM, BUFFET MENU ENHANCER JOHN MORRELL 2 / 11 LB HAM, PIT, BONELESS, GOLD LEGACY JOHN MORRELL 2 / 13 LB AVG HAM, SMOKED, CARVING, NATURAL JUICE RIDGECREST 2 / 12 LB AVG HAM, WHOLE BONELESS CURE 81 1 / 8 LB PRIME RIB, SELECT, RARE WEST CREEK 2 / LB TURKEY BREAST, RTC FOIL ROAST FZ RIDGECREST 2 / 10 LB Beef Short Ribs 6 oz Adobo Sauce 4 oz West Creek Fresh Red Peppers 1 oz West Creek Fresh Green peppers 1 oz West Creek Fresh Oniond, diced 1 oz Seasoned Diced Potatoes 4 oz Chipotle Seasoning dash Place beef short ribs in pan with water, sprinkle chipotle seasoning on them and cook until tender 2. Place potatoes, peppers and onions and place in fryer 3. Fry until golden brown 4. Place on hot skillet 5. Take beef short ribs and cut into one bone each 6. lace 4 rib bones over middle of potato mixture 7. Ladle sauce over beef short ribs page 10 Brunch 2015

7 Avocado Shrimp Salsa Bay Winds Cooked Shrimp 1 pound West Creek Fresh Tomatoes, diced 2 each Avocados, diced 2 each West Creek Fresh Cilantro, chopped 1 cup West Creek Fresh Red Peppers, diced 1 each West Creek Fresh Green Onions, chopped ¾ cup Lime Juice 3 tablespoons In a large bowl mix all ingredients except chips, let stand for an hour. Serve with chips West Creek Fresh Cucumbers, ½ cup seeded & chopped West Creek Fresh Jalapeno, 1 each seeded & chopped Salt 1 teaspoon Pepper ¼ teaspoon Tortilla Chips [ FRESH PRODUCE ] ASPARAGUS, LARGE PACKER 11 / 1 LB BLUEBERRIES PACKER 12 /.5 PT CANTALOUPE, CHUNKS PACKER 1 / 5 LB GREEN PEPPERS WEST CREEK FRESH 1 / 12 CT PINEAPPLE, CHUNKS PACKER 1 / 5 LB RASPBERRIES PACKER 1 /.5 PT RED PEPPERS WEST CREEK FRESH 1 / 5 LB RUSSET POTATO, 60 CT WEST CREEK FRESH 1 / 50 LB RUSSET POTATO, 90 CT WEST CREEK FRESH 1 / 50 LB SALAD MIX, ROMAINE 80%, ICEBERG 20% WEST CREEK FRESH 4 / 5 LB SPINACH, WASH AND TRIM WEST CREEK FRESH 4 / 2.5 LB STRAWBERRIES PACKER 8 / 1 LB TOMATO, GRAPE WEST CREEK FRESH 1 / 10 LB fresh and colorful [ FRESH DAIRY PRODUCTS ] AMERICAN CHEESE, WHITE, LOAF ULTIMELT 6 / 5 LB BLUE CHEESE CRUMBLES ROMA 1 / 5 LB COTTAGE CHEESE, 4% WEST CREEK 4 / 5 LB CHEDDAR, MILD CHEESE, SHREDDED, REGULAR WEST CREEK 4 / 5 LB CREAMER, NON DAIRY, ASEPTIC CUP WEST CREEK 360 /.38 OZ HEAVY WHIPPING CREAM, 36% WEST CREEK 12 / 32 OZ MOZZARELLA CHEESE, LMPS, LOAF ASSOLUTI 8 / 6.5 LB PARMESAN CHEESE, SHAVED, IMPORTED PIANCONE 1 / 5 LB WHIPPED TOPPING, NON DAIRY WEST CREEK 12 / 14 OZ Easter & Mother's Day 2015 page 13

8 a B c B d a c BOMBA EXOTIC, INDIVIDUALLY WRAPPED PIANCONE 20 / 6 OZ CARROT CAKE, ROUND, SLICED, 10" LEZZA 1 / 14 SL CHEESECAKE MIX, NO BAKE FIRST FOOD 12 / 10 OZ CHEESECAKE, HI PROFILE, 10" HERITAGE OVENS 2 / 102 OZ CHOCOLATE BLACKOUT CAKE, LAYER, ROUND HERITAGE OVENS 2 / 16 SL CHOCOLATE GANACHE CHEESECAKE PIANCONE 1 / 5.16 LB RED VELVET LAYER CAKE, INDIVIDUAL BISTROCO 24 / 2.5 OZ STRAWBERRY CREAM CHEESECAKE BISTROCO 24 / 2.8 OZ TIRAMISU, INDIVIDUAL BISTROCO 24 / 2.6 OZ [ Layer pies ] BANANA CHOCOLATE GANACHE LAYER PIE CHEF PIERRE 4 / 8 SL BLUEBERRY W/LEMON MERINGUE LAYER PIE CHEF PIERRE 4 / 10 SL KEY LIME W/MANGO LAYER PIE CHEF PIERRE 4 / 10 SL RED VELVET CREAM CHEESE LAYER PIE CHEF PIERRE 4 / 41 OZ [ Mousse ] MOUSSE BAG, CHOCOLATE SWEET STREET 6 / 26 OZ MOUSSE BAG, KEY LIME SWEET STREET 6 / 26 OZ MOUSSE BAG, RASPBERRY SWEET STREET 6 / 26 OZ MOUSSE BAG, VANILLA BEAN SWEET STREET 6 / 26 OZ MOUSSE, OREO COOKIES & CREAM RESERS 2 / 6 LB page 14 Brunch 2015 d Strawberry Cream Cheesecake

9 Sweet Street Mousse Featured on page 14 FOr more recipes and Ideas! 8001 TPC Road Rock Island, IL (309)