BRISKET, TENDER. Shelf Life: 2 days cooked. Hold Time: N/A QTY INGREDIENTS UTENSILS. Aluminum Foil 3 Cups Water

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1 BRISKET, TENDER 2 days cooked N/A 3 Pounds Brisket Fully Cooked Aluminum Foil 3 Cups Water Chef knife Cutting board Scale 1 Slice Brisket in half crosswise to yield equal pieces (approx 3lbs each). 2 Slice each half crosswise into 3 pieces (2 cuts) 3 Lay 3 slices in a 2.5" deep s/s half pan and cover with 3 cups water. Cover pan with foil. 4 Roast covered at 350ºF for at least 2 hours. 5 When timer sounds, remove Brisket. Remove foil. 6 Transfer Brisket to cutting board and trim excess fat. Leave some fat attached (maximum 1/2") for flavor. 7 Shred Brisket with a fork or a knife into bite sized pieces. 8 Proceed to use as a substitue for pre-cooked Pot Roast in the following recipes. BEEF STEW POT ROAST BEEF STROGANOFF BEEF AND NOODLE NEVER USE MORE THAN 3 CUPS PER HOTEL PAN TO MAINTAIN GOOD SERVING COST. Repeat with other half of Brisket if necessary. Yield: 2.5 lbs Revision Date: 1/21/2014

2 CHICKEN BISCUIT PIE Day Staged 4 hours 1 Box Biscuit Mix 5 Cups Water Cool Perforated Pan 2 Quarts Chicken Deboned (80701) Spatula 4 Quarts Gravy Chicken Prepared (81525) Spoon 1 Teaspoon Salt Whisk 1 Teaspoon Pepper Black Shaker Grind 1 Quart Peas Green Frozen 1 Quart Carrots Sliced Frozen 2 Cups POTATOES FRESH 90 CT, 1/4" 0.25 Cup Onions Yellow (60800) 1 In a large mixing bowl, mix the full box of biscuit mix with 5 cups of cool tap water. DO NOT OVER MIX. Just until powder is dissolved. 2 Place in a covered container. Label, date and store refrigerated until ready to use. 3 Place onions, potatoes, and carrots into hotel pan and place in steamer for minutes. Until the potatoes are fork tender. 4 In a large mixing bowl, combine the peas, gravy, salt, pepper and chicken together. 5 Fold together. Divide into 4 omelet pans or 4-2 1/2" s/s 1/2 pans. 6 When needed, Bake in a 350F' oven for minutes or until product reaches 165'F 7 Using a #30 scoop, place 12 scoops of biscuit mix on the pan evenly spaced. 8 Place back in the 350'F oven and bake for 7-9 minutes until the biscuits are golden brown. 9 Remove from oven, brush biscuits with melted sunglow, transfer to the food bar for service. Yield: 4-1/2 pans Revision Date: 1/30/2014

3 CHICKEN, APPLEWOOD (BUFFET) - 0 Pre-staged - 48 hours 2 hours 2 Quarts Chicken Thigh Meat Prepared Cooked (81175), Sliced 2 Cups Applewood Glaze Rubber spatula 6 Cups Rice White Prepared (83050) As needed Parsley Flakes Pre-Stage 1 In a mixing bowl, add he cooked and sliced chicken thigh meat and the Applewood Glaze. 2 Using a rubber spatula, mix well. 3 Place the Chicken into a sprayed 2½" deep s/s half pan. 4 Cover the half pan with plastic wrap, label and date it, and hold in the walk-in until needed. Cooking 1 Bake uncovered at 350 F for minutes. Internal temperature should be 180 F. 2 Stripe the hot cooked, White Rice down the middle of a sprayed 2½" deep s/s half pan. 3 Evenly divide the cooked Applewood Chicken on both sides of the White Rice. 4 Sprinkle the top of the White Rice and Chicken with Parsley Flakes. 5 Transfer to the food bar for service. Yield: 1-2½" deep s/s half pan Revision Date: 11/3/2011

4 MEDALLIONS AND LOBSTER, VALENTINES - 0 serve Immediately 4 Each 2 oz Beef Tender Medallions Pastry Brush 8 Shakes Steak Seasoning S/S Blue Tongs 2 Each Lobster Tail Canadian 4 Oz S/S Red Tongs 1 Teaspoon Paprika Shaker Jar As needed Steak Butter (30029) Steak Knife 4 Ounces Butter Blend Sunglow Steak Marker 2 Each Potato Choice (31375, or 30975) 2 Each Kale 2 Each Lemon Wedge 1 Clean and oil the broiler, make sure it is the proper temperature for cooking steaks (650'F). 2 Apply 1 shake each (1/8tsp per side) of steak seasoning (using the shaker jar with the yellow lid) to each side of the medallions over the seasoning grate and pan.using s/s tongs, place thawed, seasoned steak on the broiler grates. 3 Using tongs place the medallions on the broiler. Follow the charbroiling technique for round entrée. When degree of doneness is achieved, place the medallions down the center of a medium oval plate. Brush medallions with softened steak butter. 4 Place guest choice of potato at each of plate. Place 2 steak knives on plate and place in hot window to serve. 5 Carefully place lobster tails in perforated pan. Arrange tail meat so it rests neatly on top of shell. Fan bottom of tails out. 6 Sprinkle each piece of meat with paprika. Steam for 3-31/2 minutes. Meat will become opaque white. Internal temperature must be 150'F 7 Using tongs, place lobster tails in middle of medium oval in opposite directions. 8 Place kale at each end of plate. Garnish kale with lemon wedge. Place 2 souffle of melted sunglow above lobster tails at top of plate. 9 Serve lobster tail plate and medallions plate with sharing plates. Serve immediately Yield: 1 entrée Revision Date: 2/5/2014

5 MINT CHOCOLATE CHIP PIE hours frozen 1 day refrigerated 2 hours displayed 2 Each Cookie Crust Prepared, 9" Pie Pan, Or Knife 1 Each Cookie Crust 1/2 pan size 4 Cups Pudding pistachio Prepared, Chilled Measuring Spoons 1 Teaspoon Peppermint Extract 0.5 Cup Koko Bits Rubber spatula 3 Cups Whipped Topping Prepared, Chilled 1 Place 4 cups of prepared Pistachio Pudding into mixing bowl. 2 Add peppermint extract and koko bits. Mix well using a rubber spatula. 3 Transfer 2 cups of the mixture to each prepared cookie pie crust. If using half pan, transfer the entire 4 cups of mixture to 1/2 pan. Place in freezer and allow to "set" for 30 minutes. 4 Remove from Freezer. Top each pie with 1.5 cups Whipped Topping. If using half pan, top with 3 cups Whipped Topping. Wrap and place in freezer for at least 2 hours. FOR SERVICE: 5 Remove pies or half pan from freezer for 15 minutes to temper. 6 Cut each pie into 12 pieces (or 30 pieces for 1/2 pan recipe). If you have an upright cooler or a cold plate, you should plate the pie slices and display-do not display the entire pie. Yield: 24 pieces or 1-2 1/2" S/S 1/2 pan = 30 slices Revision Date: 1/22/2013

6 POT PIE hours staged 1 hour hot 4 Cups Sauce, Pot Pie Prepared 1 Cup Water Hot 2 Cups Chicken Deboned (80701) Rubber spatula 2 Cups Carrots Sliced Frozen 1 Cup Peas Green 1 Combine all cold ingredients in a mixing bowl. Transfer to a sprayed 2 1/2" s/s 1/2 pan. Cover and store refrigerated for service or proceed to heating. FOR SERVICE: 2 Heat pot pie covered in 350' oven for minutes until 165'F. 3 Transfer to food bar for service. Yield: 1-2 1/2" s/s 1/2 pan Revision Date: 12/26/2012

7 QUESO-PRECISION 3 CHEESE SAUCE - 0 n/a Held 165'F 1.5 Quarts Water (195º - 205ºF), Hot 2 Cups Milk 2% 1 Each Three Cheese Sauce Wire whip 1 Pint Sauce Pace Mild Picante 1 Warm salsa in steamer for minutes or until temperature reaches 180'F 2 Add the hot water (195'-200'F) to a clean mixing bowl. Add Milk. 3 Add 3 Cheese Sauce to water, milk mixture. With a wire whip, whisk briskly until smooth. Let stand 3 minutes. 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 1/2 quarts Revision Date: 12/27/2012