RECIPES S E N I O R L I V I N G

Transcription

1 RECIPES

2 TABLE OF CONTENTS RECIPE WEBTRITION NUMBER PAGE NUMBER Baked Spinach Casserole Bammy - Creamy Cassava Basmati Rice Be a Flexitarian: Lentil Coconut Dal Braised Greens (Collard), Great Living Chef Bal 2014: Brown Basmati Rice w/edamame Beans Chef Bal 2014: Shrimp with Spiced Coconut Sauce Chef Bal: Indian Spiced Coconut Sauce Chef Bal: Lentils and Rice (Kitchri) Chef Bal: Salmon with Coconut Sauce Chef Bal: Indian Spiced Coconut Sauce Coconut Macaroon Cookies Creamy Lentil Soup Cucumber and Papaya Salad Curried Chicken Salad on Whole Wheat BC Sandwiches: Curried Chicken Salad w/almonds Curried Goat EatingWell Black-Eyed Peas with Pork and Greens EatingWell Mustard Greens and Bulgur International BBQ: South African Piri Piri Sauce International BBQ: South African Shrimp Piri Piri * Kosher In addition, all of the vegetables and starches can be Kosher if no dairy is included. 2

3 TABLE OF CONTENTS RECIPE WEBTRITION NUMBER PAGE NUMBER Jollof Rice Ghana Kushari (Egyptian Rice and Lentils with Spicy Tomato Sauce) Lentil Couscous Lentil Salad Lentils for Salads Roasted Pearl Onions Vegetable Stock (LS Vegetable Base) Lentils with Brown Rice and Kale Moroccan Spiced Chick Pea, Lentil and Roasted Garlic Stew, Lemon and Braised Turkey Breast Vegetable Stock from Scratch Nkatenkwan (Ghanaian Peanut Soup) Sophie s Cous Cous with Pinenuts Chicken Stock Sweet Potatoes, Candied Yams, Signature Item Whole+Sum250: Curried Black Pepper Tilapia Whole+Sum250: Mysore Chicken MWG * Kosher In addition, all of the vegetables and starches can be Kosher if no dairy is included. 3

4 Baked Spinach Casserole (544) Revision Date: Nov 13, 2012 With cheddar cheese and cream Portion: 1/2 cup 1 Chopped Spinach, Frozen AP 1 lb, 9-1/2 oz 3 lb, 13 oz 8 lb 2 Diced Onions, Fresh EP 2-1/2 oz 6-1/4 oz 13 oz Oil, Olive Canola Blend AP 1/3 oz 1 oz 2 oz Mushrooms, Fresh, Sliced EP 4 oz 9-1/2 oz 1 lb, 4 oz 3 Water AP 1 cup, 3 tbsp, 1/2 2-3/4 cup, 2 tbsp, 1/4 1 qt, 2 cup Low Sodium Vegetable Base AP 1-1/4 1 tbsp 2 tbsp Culinary Cream AP 1/3 cup, 1 tbsp, 1/4 3/4 cup, 3 tbsp, 1-1/8 2 cup Ground Nutmeg AP <1/8 1/8 1/4 4 Fine Ground Black Pepper AP 1/4 1/2 1 Grated Sharp Cheddar Cheese AP 4 oz 9-1/2 oz 1 lb, 4 oz Plain Breadcrumbs AP 2-1/2 oz 5-3/4 oz 12 oz 1 HACCP Refer to HACCP Plan Form: HFS# 001 Prepared Hot for Hot Service. Thaw spinach in cooler overnite 2 Saute Vegetables Drain spinach. Heat saute pan, add olive oil, mushrooms and onions until tender. Chill. 3 Make Sauce Bring water to boil w/vegetable base. Add culinary cream and whisk until smooth. Remove from heat add nutmeg and chill. 4 Mixing and Panning Mix mushrooms, onions, spinach, pepper and cheese well. Add sauce and mix thoroughly. Place mixture into a sprayed pan and top mixture with bread crumbs. Bake in 350 convection oven for 30 minutes until golden brown and internal temperature reaches 145F 5 Plating Portion 1/2 cup of spinach in each serving dish. Hold warm for service. 4

5 Bammy- Creamy Cassava (29680) Revision Date: Jun 28, 2011 Creamy Coconut Cassava Portion: 1 ea 2 Yuca Root (Cassava) EP 2 lb, 8 oz 6 lb 12 lb, 8 oz Kosher Salt AP 1/4 3/4 1-1/2 3 Coconut Milk AP 2-1/2 Can#303 6 Can# /2 Can#303 1 Refer to HACCP Plan Form HFS# 001: Prepared Hot for Hot Service. 2 Peel the cassava root, grate it and place in cheesecloth. Squeeze out as much liquid as you can. Remove from cheesecloth and stir in salt. 3 Divide mixture into 1/2 cup portions, flatten into a thick disc shape. Heat large frying pan and cooking with cooking spray. Place each disc into a greased frying pan. Cook on each side over medium heat for 9 minutes per side. Internal temperature must reach 140F. 4 Remove Bammy from pan and soak in coconut milk for 5 minutes before service. Serve 1 Bammy per plate. 5

6 Basmati Rice (4831.2) Revision Date: Jul 29, 2013 Nutty and fragrant Portion: 1/2 cup 2 Basmati Rice, Dry AP 1-1/2 cup, 1 tbsp, 3-3/4 cup, 1 tbsp, 2 qt 1-3/4 1-1/4 Salt AP 1/2 1 2 Water AP 2-1/3 cup, 1 tbsp, 1/4 1 qt, 1-3/4 cup 3 qt 1 Refer to HACCP Plan Form HFS# 001: Prepared Hot for Hot Service. Pick rice over for small stones, then wash well and soak rice in water. 2 Bring salted water to boil, add rice and stir once with a fork. Cover, reduce heat to low and cook approximately 18 minutes or until rice is tender and all liquid has been absorbed and internal temperature reaches 145F. Fluff with a fork. Portion Size: No. 8 scoop of rice in each serving dish. Hold warm for service. FIT, Vegan 6

7 Be a Flexitarian: Lentil Coconut Dal (22087) Revision Date: Jun 05, 2012 Lentils simmered in a smooth spicy sauce Portion: 2 cup 1 Lentils, Dry AP 1 qt, 1 cup 3 qt 1 gal, 2 qt, 1 cup 2 Onions, Red, Fresh, Diced EP 5 ea 12 ea 25 ea Crushed Garlic Cloves, Fresh EP 10 ea 24 ea 50 ea Oil, Olive AP 1/2 cup, 2 tbsp 1-1/2 cup 3 cup, 2 tbsp Water AP 2 qt, 2 cup 1 gal, 2 qt 3 gal, 2 cup Sea Salt AP 1/ /8 Ground Black Pepper AP 1-1/4 1 tbsp 2 tbsp, 1/4 3 Sukhi's Curry Korma Paste AP 13-1/2 oz 2 lb 4 lb, 3 oz Light Coconut Milk AP 1/2 cup, 2 tbsp 1-1/2 cup 3 cup, 2 tbsp Water AP 1 qt, 2-2/3 cup 1 gal 2 gal, 1-1/4 cup Cilantro, Fresh, Chopped EP 3/4 cup, 1 tbsp, 1 2 cup 1 qt, 3 tbsp 1 Refer to HACCP Plan Form #001: Prepared Hot for Hot Service. Thoroughly rinse and clean the lentils as they may contain small stones and dust. 2 In a saucepan, heat the oil and saute the onion and garlic. Add the salt, pepper and lentils and stir to coat. Add the water to cover the lentils and bring to a simmer for about 40 minutes. If any foam appears on top of the lentils skim this with a spoon. Add the salt and pepper. 3 In another pan, heat the korma paste and water together. Let mixture thicken and add the coconut milk. Test the lentils to see if they are soft. If not, continue to simmer. When the water has been absorbed, add the coconut mixture. To serve, stir in the cilantro. Portion size: 2 cups. Hold hot for hot service. Balanced Choices: Vegetarian Dhal with Coconut 7

8 Braised Greens (Collard), Great Living (27868) Revision Date: Jan 14, 2013 Portion: 1/2 cup 1 Water AP 1 gal 2 gal, 1 qt, 2-1/2 cup 5 gal Low Sodium Vegetable Base AP 2-1/2 1 tbsp, 2-3/4 1/4 cup Collard Greens, Frozen AP 2 lb 4 lb, 13 oz 10 lb 1 Refer to HACCP Plan Form HFS #001: Prepared Hot for Hot Service or HACCP Plan Form HFS #002: Prepared Hot; Chilled for Cold Storage. Combine water and base in stock pot or (rondo) and bring to boil. Add frozen greens to stock and stir to blend. Simmer until tender and internal temperature reaches 145F. 2 Portion 1/2 cup per serving. Hold hot for service. 3 Cold Storage Cover pan and label with recipe name and expiration date, 3 days from current date. Blast chill pan until internal temperature reaches 70F or less within 2 hours and 41F or less within an additional 4 hours for a total chilling time of 6 hours or less. Refrigerate pan. Use by expiration date. 4 Turbo Chef Place 1/2 cup serving of braised greens in bowl and reheat in turbo chef oven, using the vegetable group, either 1 x Greens for one serving or 2 x Greens for two servings. Internal temperature must reach 165F. Place on heated serving dish and serve immediately. Braised Greens 8

9 Chef Bal 2014: Brown Basmati Rice with Edamame Beans (65853) Spiced rice and edamame Portion: 1/2 cup Revision Date: Feb 25, Canola Oil AP 1 tbsp, 2 1/4 cup 1/2 cup, 1 Cumin Seed AP 2-1/2 2 tbsp 1/4 cup, 1/2 Mustard Seed AP 3/4 2 1 tbsp, 1-1/8 Ground Coriander AP 2-1/2 2 tbsp 1/4 cup, 1/2 Kosher Salt AP 1/8 1/4 1/2 Ground Black Pepper AP 1/8 1/4 1/2 Whole Bay Leaf AP 3/4 ea 2 ea 4-1/4 ea Onions, Fresh, Chopped EP 3/4 cup, 1 tbsp, 1 2 cup 1 qt, 3 tbsp Edamame, Shelled AP 1-2/3 cup 1 qt 2 qt, 1/3 cup Basmati Brown Rice, Dry AP 1-2/3 cup 1 qt 2 qt, 1/3 cup Water AP 3-1/3 cup 2 qt 1 gal, 3/4 cup 1 HACCP Plan Form: HFS# 001 Prepared Hot for Hot Service In a sauce pan add oil, cumin seeds, mustard seeds, coriander powder, salt, pepper, and the bay leaves and cook on medium high heat for 20 seconds. Add the onions and cook until it softens (about 2 to 4 minutes). Add the edamame beans, basmati rice and water and bring the mixture to a boil. Turn the heat to low and cover the sauce pan and let the rice cook for 18 to 20 minutes. Portion size: 1/2 cup Hold Hot for Hot Service. FIT, Vegetarian, Vegan Brown basmati with edamame beans 9

10 Chef Bal 2014: Shrimp with Spiced Coconut Sauce (66068) Sauted shrimp with rich creamy Indian spiced sauce Portion: 1 serving Revision Date: Feb 24, Chef Bal: Indian Spiced Coconut Sauce (56528) 10 serving 24 serving 50 serving 2 Canola Oil AP 3 tbsp, 1 1/2 cup 1 cup, 2 Shrimp, 41/50, P&D, Raw, Frozen AP 1 lb, 14 oz 4 lb, 8 oz 9 lb, 8 oz Onions, Fresh, Julienne Sliced EP 10 oz 1 lb, 8 oz 3 lb, 2 oz Tomatoes, Fresh, Chopped EP 1 lb, 14 oz 4 lb, 8 oz 9 lb, 8 oz Spinach, Baby EP 3-1/3 cup 2 qt 1 gal, 3/4 cup 1 Refer to HACCP Plan Form HFS# 001: Prepared Hot for Hot Service. Prepare Indian Spiced Coconut Sauce according to recipe. 2 Heat oil in a hot skillet and saute remaining ingredients. Add sauce and stir until hot. Portion Size: 1 cup Hold Hot for Hot Service. 10

11 Chef Bal: Indian Spiced Coconut Sauce (56528) Revision Date: Feb 24, 2014 Sub Recipe For Chef Bal 2014: Shrimp with Spiced Coconut Sauce (66068) Portion: 1/4 cup 10 serving 24 serving 50 serving 1 Oil, Olive AP 2 tbsp, 1-1/2 1/3 cup, 2 3/4 cup, 1-1/2 Ginger Root, Fresh, Minced EP 3 tbsp, 2-1/4 1/2 cup, 1 tbsp 1 cup, 2 tbsp, 2-1/4 Fennel Seed AP 1 tbsp, 3/4 3 tbsp 1/3 cup, 2-3/4 Ground Cardamom AP 1-1/4 1 tbsp 2 tbsp, 1/4 Ground Coriander AP 2 tbsp, 1-1/2 1/3 cup, 2 3/4 cup, 1-1/2 Mustard Seed AP 1 tbsp, 3/4 3 tbsp 1/3 cup, 2-3/4 Tomatoes, Fresh, Chopped EP 1/2 cup, 2 tbsp 1-1/2 cup 3 cup, 2 tbsp Coconut Milk AP 2-1/2 cup 1 qt, 2 cup 3 qt, 1/2 cup Kosher Salt AP 1/4 3/4 1-1/2 Ground Black Pepper AP 1/8 1/2 3/4 1 Coconut Sauce Refer to HACCP Plan Form HFS# 001: Prepared Hot for Hot Service. Put oil into a large skillet over low-med heat and then add ginger. Saute for 30 seconds and then the fennel seeds, cardamom, brown mustard seeds and ground coriander; cook for 10 seconds. Add the tomatoes and cook for 3 minutes, stirring well. Pour in the coconut milk and simmer for about 15 minutes, until sauce is thickened. Season with salt and pepper. Hold sauce hot separately from fish. Portion size: 1/4 cup Vegan Coconut Sauce on Salmon 11

12 Chef Bal: Lentils and Rice (Kitchri) (56637) Revision Date: Jul 30, 2013 Indian spiced lentils and rice. Portion: 1 cup 1 Oil, Olive AP 1/4 cup, 3/4 1/2 cup, 2 tbsp, 3/4 1-1/3 cup, 1/4 Onions, Red, Fresh, Chopped EP 2 cup, 2 tbsp, 3/4 1 qt, 1 cup, 2 tbsp 2 qt, 2-2/3 cup, 1 tbsp Ginger Root, Fresh, Minced EP 1 tbsp, 1-1/4 3 tbsp, 1-1/4 1/3 cup, 1 tbsp, 2-1/2 Coriander Seeds AP 1 tbsp, 1-1/4 3 tbsp, 1-1/4 1/3 cup, 1 tbsp, 2-1/2 Fenugreek Leaves AP 1/3 oz 3/4 oz 1-3/4 oz Cumin Seed AP 1-1/2 1 tbsp, 1/2 2 tbsp, 1-1/8 Kosher Salt AP 1/4 3/4 1-3/4 Ground Black Pepper AP 1/8 1/2 1 Lentils, Dry AP 1-1/3 cup, 1 tbsp, 3-1/3 cup, 1 tbsp, 1 qt, 3 cup, 2 tbsp 1-1/2 1-1/2 Basmati Brown Rice, Dry AP 1-1/3 cup, 1 tbsp, 3-1/3 cup, 1 tbsp, 1 qt, 3 cup, 2 tbsp 1-1/2 1-1/2 Water AP 1 qt, 3 cup, 2 tbsp 1 gal, 1-1/4 cup 2 gal, 3-3/4 cup 1 Refer to HACCP Plan Form HFS# 001: Prepared Hot for Hot Service. Preprep: Crush coriander seeds. Heat the oil in a saucepan over medium-high heat. When the oil is hot, add the onion and ginger and cook until the onion starts to brown, 3 to 5 minutes. Add the coriander seeds, fenugreek leaves (1/4 oz = 1 tbsp), cumin seeds, salt and pepper and cook for 30 seconds. Add the lentils, rice and water to the saucepan and bring to a boil. Reduce the heat to low and cover. Simmer, stirring regularly, until the lentils and rice are cooked, 30 to 40 minutes. (add more water if needed) Hold hot for hot service. Portion size: 1 cup Vegan Bal's Lentil and Rice 12

13 Chef Bal: Salmon with Coconut Sauce ( ) Revision Date: Feb 24, 2014 Coriander crusted salmon with Indian spiced coconut sauce Portion: 4 oz (p) 1 Chef Bal: Indian Spiced Coconut Sauce (56528) 1-1/4 cup 3 cup 1 qt, 2-1/4 cup 2 Ground Coriander AP 2 1 tbsp, 1-1/2 3 tbsp, 1/4 Kosher Salt AP 3/4 1-1/2 1 tbsp, 1/8 Oil, Olive AP 2 tbsp, 1-1/2 1/3 cup, 2 3/4 cup, 1-1/2 Salmon Fillet, Fresh EP 2 lb, 8 oz 6 lb 12 lb, 8 oz 1 Refer to HACCP Plan Form HFS# 001: Prepared Hot for Hot Service. Prepare Indian Spiced Coconut Sauce according to recipe. 2 Mix together ground coriander and salt and season fish fillets. Heat oil in a nonstick skillet over medium-high heat. When it is hot, sear them on each side for 7 to 8 minutes, until they are just cooked through. Hold fish hot for hot service. At time of service, put the salmon on a plate and ladle 2T sauce over it. Portion size: 1-4 oz fillet with 2 T sauce. Salmon with Coconut Sauce 13

14 Chef Bal: Indian Spiced Coconut Sauce (56528) Revision Date: Feb 24, 2014 Sub Recipe For Chef Bal: Salmon with Coconut Sauce ( ) Portion: 1/4 cup 1-1/4 cup 3 cup 1 qt, 2-1/4 cup 5 Servings 12 Servings 25 Servings 1 Oil, Olive AP 1 tbsp, 3/4 3 tbsp 1/3 cup, 2-3/4 Ginger Root, Fresh, Minced EP 1 tbsp, 2-3/4 1/4 cup, 1-1/2 1/2 cup, 1 tbsp, 1-1/8 Fennel Seed AP 2 1 tbsp, 1-1/2 3 tbsp, 1/2 Ground Cardamom AP 3/4 1-1/2 1 tbsp, 1/8 Ground Coriander AP 1 tbsp, 3/4 3 tbsp 1/3 cup, 2-3/4 Mustard Seed AP 2 1 tbsp, 1-1/2 3 tbsp, 1/2 Tomatoes, Fresh, Chopped EP 1/4 cup, 1 tbsp 3/4 cup 1-1/2 cup, 1 tbsp Coconut Milk AP 1-1/4 cup 3 cup 1 qt, 2-1/4 cup Kosher Salt AP 1/8 1/2 3/4 Ground Black Pepper AP 1/8 1/4 1/2 1 Coconut Sauce Refer to HACCP Plan Form HFS# 001: Prepared Hot for Hot Service. Put oil into a large skillet over low-med heat and then add ginger. Saute for 30 seconds and then the fennel seeds, cardamom, brown mustard seeds and ground coriander; cook for 10 seconds. Add the tomatoes and cook for 3 minutes, stirring well. Pour in the coconut milk and simmer for about 15 minutes, until sauce is thickened. Season with salt and pepper. Hold sauce hot separately from fish. Portion size: 1/4 cup Vegan Coconut Sauce on Salmon 14

15 Coconut Macaroon Cookies^ (265) Revision Date: Apr 27, 2011 Chewy coconut cookies. Portion: 2 ea 1 Egg White,Pasteurized AP 1-1/3 oz 3-1/4 oz 6-3/4 oz Salt AP <1/8 <1/8 1/8 2 Granulated Sugar AP 2 oz 4-3/4 oz 10 oz Powdered Sugar AP 2 oz 4-3/4 oz 10 oz 3 Imitation Vanilla Extract AP 1/ Sweetened Coconut, Shredded AP 4 oz 9-1/2 oz 1 lb, 4 oz All Purpose Flour AP 1/4 cup 1/2 cup, 1 tbsp, 1-3/4 1-1/4 cup 1 Refer to HACCP Plan Form: HFS# 006 Non-Refrigerated Baked Goods. Place egg whites and salt in mixing bowl. Beat on high speed until foamy. 2 While mixing on medium speed, add granulated sugars gradually to mixing bowl. 3 Add vanilla to mixing bowl. Beat on high speed until stiff. 4 Add coconut and flour to mixing bowl. Mix on low speed just until blended. Portion cookies using a 1/2 oz dipper. Place on sheet pan(s) lined with parchment paper. 5 Bake until golden brown. Regular oven at 325F for 15 minutes; Convection oven: 275F for 12 minutes. Portion 2 cookies in each serving dish. Coconut Macaroon Cookies 15

16 Creamy Lentil Soup (5136) Revision Date: Feb 02, 2006 Lentil soup with potato, carrots and cream. Portion: 1 ladle6oz 1 Sliced Bacon, Raw, 18/22 AP 4-1/4 oz 10 oz 1 lb, 5-1/2 oz 2 Leeks, Fresh, Chopped EP 1/2 cup, 1-1/2 1-1/4 cup, 1-1/2 2-2/3 cup Onions, Fresh, Chopped EP 1/2 cup, 1-1/2 1-1/4 cup, 1-1/2 2-2/3 cup Rendered Bacon Fat AP 1-1/8 oz 2-1/2 oz 5-1/4 oz 3 Water AP 1 qt, 1/4 cup 2 qt, 2 cup, 4 tbsp 1 gal, 1 qt, 1-1/4 cup Chicken Base AP 1-1/8 oz 2-1/2 oz 5-1/4 oz Potatoes, Fresh, Peeled, Diced EP 10-1/2 oz 1 lb, 9-1/2 oz 3 lb, 5 oz Lentils, Dry AP 3/4 cup, 2-1/2 1-3/4 cup, 2 tbsp, 1 qt 2-1/4 Carrots, Fresh, 1/2" Cut EP 2/3 cup 1-1/2 cup, 1 tbsp, 3-1/3 cup 1-3/4 Salt AP 1/ Culinary Cream AP 1/2 cup, 1-1/2 1-1/4 cup, 1-1/2 2-2/3 cup Sherry Cooking Wine AP 1 tbsp, 1-3/4 3 tbsp, 2-1/2 1/2 cup 1 Refer to HACCP Plan Form: HFS #001 Prepared Hot for Hot Service. In kettle or large stockpot over medium heat, saute' chopped bacon until crisp but not brown. Remove and reserve bacon bits for use in last step. Reserve bacon fat for use in next step. 2 Add leeks and onions to kettle. Saute' in fat until the onions are aromatic. 3 Add water, base, potatoes, lentils, carrots and salt. Bring to a boil, cover and reduce heat. Simmer for 1 hour or until the vegetables are tender, stirring occasionally. 4 Working in batches using a food processor or blender, puree the soup until smooth. Return to kettle or stockpot. 5 Add culinary cream and sherry to kettle. Stir well to blend. Simmer until internal temperature reaches 165F. 6 Portion 6 ounce ladle of soup in each soup bowl. Garnish with bacon bits. Hold warm for service. 16

17 Cucumber and Papaya Salad (31001) Revision Date: Jan 03, 2013 Spicy Asian Cucumber Salad Portion: 4 oz 2 Seedless Cucumbers EP 2 ea 4-3/4 ea 10 ea Kosher Salt AP 1 2-1/2 1 tbsp, 2 Unseasoned Rice Wine Vinegar AP 1/2 cup 1 cup, 3 tbsp, 1/2 2-1/2 cup Granulated Sugar AP 2 tbsp, 2 1/3 cup, 1 tbsp, 1/4 3/4 cup, 1 tbsp, 1 Peanut Oil AP 2 tbsp 1/4 cup, 2-1/2 1/2 cup, 2 tbsp Guajillo Chile Paste AP 2 1 tbsp, 1-3/4 3 tbsp, 1 Ginger Root, Fresh, Minced EP 1 tbsp, 1 3 tbsp, 1/2 1/3 cup, 1 tbsp, 1 Green Papaya EP 3 cup 1 qt, 3 cup, 3 tbsp 3 qt, 3 cup Cilantro, Fresh, Chopped EP 1/2 cup 1 cup, 3 tbsp, 1/2 2-1/2 cup Lettuce, Individual Leaf EP 10 ea 24 ea 50 ea Lime Juice, Fresh AP 2 1 tbsp, 1-3/4 3 tbsp, 1 1 Refer to HACCP Plan HFS #004: Prepared Cold for Cold Service 2 With a japanese mandoline slice the cucumber into 1/4 inch slices. Salt the cucumbers and let sit for 10 minutes, rinse and drain. Cut the papaya into 1/2 inch chunks. Combine the Vinegar, sugar, chili paste, lime juice, ginger and peanut oil. Add the cucumber and papaya to the vinegar mixture. To serve: Line a swirl mug with a lettuce leave and add 4 oz of the cucumber and papaya salad to the mug. Garnish with chopped cilantro. cucumber papaya salad 17

18 Curried Chicken Salad on Whole Wheat (13774) Revision Date: Apr 01, 2014 Curried chicken and dried fruit on whole wheat bread Portion: 4-1/2 oz 1 BC Sandwiches: Curried Chicken Salad with Almonds ( ) 3-3/4 cup 2 qt, 1 cup 1 gal, 2-3/4 cup Lettuce,Romaine, Individual Leaf EP 20 ea 48 ea 100 ea Whole Wheat Bread, Slice AP 20 slice 48 slice 100 slice 1 HFS 004 Prepared cold for cold service. Take the whole wheat bread and lay it flat, place the lettuce leaves on top than add the curried chicken salad on top add a piece of bead to make a sandwich. Portion Size: 4.5 oz salad on 2 slices bread. Prepare cold for cold service. FIT This recipe contains Tree Nuts (Almonds) 18

19 BC Sandwiches: Curried Chicken Salad with Almonds ( ) Sub Recipe For Curried Chicken Salad on Whole Wheat (13774) Portion: 3-1/2 oz 3-3/4 cup 2 qt, 1 cup Revision Date: Jan 16, gal, 2-3/4 cup 4 Servings 9 Servings 19 Servings 1 Skinless Boneless Chicken Breast, Raw, 4 oz AP 2 ea 4-1/2 ea 9-1/2 ea 2 Mayonnaise, Light AP 1 tbsp, 2-1/4 1/4 cup 1/2 cup, 1-1/4 Stonyfield Fat Free Plain Yogurt AP 2 tbsp 1/4 cup, 1-1/2 1/2 cup, 1 tbsp, 1-1/2 Chutney AP 2 tbsp 1/4 cup, 1-1/2 1/2 cup, 1 tbsp, 1-1/2 Curry Powder AP 1-1/2 1 tbsp, 1/2 2 tbsp, 1-1/8 Apple, 125 Count AP 1/2 ea 1-1/4 ea 2-1/2 ea Golden Raisins AP 2 tbsp 1/4 cup, 1-1/2 1/2 cup, 1 tbsp, 1-1/2 Dried Apricots AP 1 oz 2-1/4 oz 4-3/4 oz Celery, Sticks AP 1/2 ea 1-1/4 ea 2-1/2 ea Green Onions, Each AP 1/2 ea 1-1/4 ea 2-1/2 ea Salt AP 1/4 1/2 1-1/4 Almonds, Blanched, Slivered AP 1 tbsp, 1 3 tbsp 1/3 cup, 1 tbsp 1 Refer to HACCP Plan Form HFS# 004: Prepared Cold for Cold Service. Lightly coat a steamer basket with nonstick cooking spray. Set the basket in a large stockpot with water filled to just below the basket. Add chicken in a single layer, place over medium heat, cover, and cook for 10 to 12 minutes, or until cooked through. Do not overcook. Set aside to cool. When cool enough to handle, shred or chop. Refrigerate until ready for use. 2 Meanwhile, in a bowl, combine mayonnaise, yogurt, chutney, and curry powder. Add cooked chicken, apple, raisins, apricots, celery, and scallion and stir to combine. Season with salt. Sprinkle with nuts just before serving. Notes: Portion Size: 3.5 oz. Serving Suggestion: May be served over a bed of fresh baby spinach leaves or as a sandwich on 100% whole wheat bread or roll. Hold Cold for Cold Service. s sandwich on whole wheat bread or as entree s contains nuts. Curried Chicken Salad (pictured in spinach wrap) 19

20 Curried Goat (29672) Revision Date: Dec 06, 2012 Spicy curried goat Portion: 1 ladle4oz 2 Seasoned Salt AP 1-1/4 1 tbsp 2 tbsp, 1/4 Diced Goat Meat, Raw AP 2 lb, 8 oz 6 lb 12 lb, 8 oz 3 Onions, Fresh, Chopped AP 1/4 cup, 1 tbsp 3/4 cup 1-1/2 cup, 1 tbsp Minced Garlic Cloves, Fresh AP 2 ea 4-1/2 ea 9-1/2 ea Thyme, Fresh Leaves AP 3/4 1-1/2 1 tbsp, 1/8 Green Onions, Bunch, Chopped EP 1/4 cup, 1 tbsp 3/4 cup 1-1/2 cup, 1 tbsp Minced Seeded Habanero Peppers AP 1/4 ea 3/4 ea 1-1/2 ea Curry Powder AP 1 tbsp, 3/4 3 tbsp 1/3 cup, 2-3/4 Ground Black Pepper AP 1/4 3/4 1-1/2 Oil, Olive Canola Blend AP 1 tbsp, 3/4 3 tbsp 1/3 cup, 2-3/4 Potatoes, Fresh, Peeled, Quartered AP 5 oz 12 oz 1 lb, 9 oz Cold Water AP 1-1/4 cup 3 cup 1 qt, 2-1/4 cup 1 Refer to HACCP Plan HFS #001: Prepared hot for hot service 2 Cut Goat leg into 1-inch cubes. Season Goat with seasoning salt. Heat oil in lare pot and add 1 Tbsp of Curry powder. Cook stirring constantly until the curry powder darkens but doesn't burn. 3 Put meat in pot along with onions, scallions, garlic and habanero pepper. Fry for 5 minutes over medium heat. Add thyme, remaining curry powder, black pepper and 1/2 of seasoning salt. Cover with water and simmer uncovered until meat is tender and sauce is thick. Internal temperature must reach 155F. To serve: Ladle 4 oz ladle onto each serving plate. 20

21 EatingWell Black-Eyed Peas with Pork and Greens (45235) Black-Eyed Peas, Pork, Brown Rice and Kale Portion: 1-1/3 cup Revision Date: Mar 28, Boneless Pork Loin Chop, Raw, 4 oz AP 1 lb, 10-1/2 oz 3 lb, 15 oz 8 lb, 4 oz Kosher Salt AP 1/2 1 2 Ground Black Pepper AP 1/2 1 2 Canola Oil AP 1 tbsp, 1-3/4 3 tbsp, 2-1/2 1/2 cup 2 Onions, Fresh, Chopped EP 5-1/2 oz 13-1/2 oz 1 lb, 12 oz Tomato Paste, Canned AP 3 tbsp, 1/2 1/3 cup, 2 tbsp, 1 1 cup Brown Rice, Dry AP 12 oz 1 lb, 13 oz 3 lb, 12 oz Kale, Fresh, Chopped EP 1 lb 2 lb, 6-1/2 oz 5 lb Minced Garlic Cloves, Fresh EP 1-1/4 oz 3 oz 6 oz 3 Cider Vinegar AP 3 tbsp, 1/2 1/3 cup, 2 tbsp, 1 1 cup Smoked Paprika AP 3/4 2 1 tbsp, 1 Kosher Salt AP 1/2 1 2 Black-Eyed Peas, Canned, Drained AP 2-3/4 cup, 2-1/2 1 qt, 2-2/3 cup, 1 tbsp 3 qt, 2 cup Low Sodium Chicken Base AP 2-3/4 2 tbsp, 3/4 1/4 cup, 2 Boiling Water AP 2-3/4 cup, 2-1/2 1 qt, 2-2/3 cup, 1 tbsp 3 qt, 2 cup 1 Cook Pork Refer to HACCP Plan Form HFS# 001: Prepared Hot for Hot Service. Slice pork into 1/2" strips. Toss pork with salt and pepper. Heat a steam jacketed kettle. Add oil. Cook pork until just done. Transfer pork to holding pan with slotted spoon. 2 Cook Rice Add onions, tomato paste and rice to kettle. Cook until onions soften. Add kale and garlic. Cook until kale begins to wilt. 3 Boil Prepare broth by combining base and water. Stir in broth, vinegar, paprika and salt. Bring to a boil. Cover, reduce heat and cook until rice is done. Stir in peas and pork. Heat through. Portion Size: 1 1/3 cups. Hold hot for hot service. Eating Well Recipe 6757 Nutrition analysis provided by Eating Well. Use only Eating Well POS signage for this recipe. Do not use Balance icons with this recipe. 21

22 EatingWell Mustard Greens and Bulgur (45255) Revision Date: Apr 03, 2014 Bulgur, Mustard Greens, Walnuts, Walnut Oil, Shallots, Garlic, Dates Portion: 2/3 cup 1 Bulgur Wheat AP 8 oz 1 lb, 3 oz 2 lb, 8 oz 2 Walnut Halves & Pieces, Chopped AP 3/4 oz 2 oz 4 oz 3 Walnut Oil AP 2 tbsp, 1/2 1/4 cup, 1 tbsp, 1/4 2/3 cup Shallots, Fresh Peeled, Chopped EP 3-1/4 oz 7-3/4 oz 1 lb Chopped Garlic Cloves, Fresh EP 1/2 oz 1-1/4 oz 2-3/4 oz 4 Mustard Greens, Fresh EP 1 lb, 10-1/2 oz 3 lb, 15 oz 8 lb, 4 oz Pitted Dates, Chopped EP 4-3/4 oz 11-1/2 oz 1 lb, 8 oz Cool Water AP 1/4 cup, 2-1/2 2/3 cup, 2-1/2 1-1/2 cup 5 White Wine Vinegar AP 2 tbsp, 1/2 1/4 cup, 1 tbsp, 1/4 2/3 cup Kosher Salt AP 3/4 2 1 tbsp, 1 6 Walnut Oil AP 1 tbsp, 1/2 2 tbsp, 2-3/4 1/3 cup, 2 1 Prepare Bulgur Refer to HACCP Plan Form HFS# 001: Prepared Hot for Hot Service. Prepare bulgur according to package directions. Drain and rinse. 2 Toast Walnuts In a dry skillet, toast walnuts until brown and fragrant. Reserve for last step. 3 Saute Heat oil in a steam jacketed kettle. Add shallots and cook until starting to brown. Add garlic and cook until fragrant. 4 Cook Greens Add mustard greens, dates and water. Cook, stirring occasionally, until greens are tender and water evaporates. Add water if kettle is dry before greens are tender. 5 Add to Bulgur Stir in vinegar, salt and prepared bulgur. Cook until heated. 6 Serve Transfer to a serving pan. Drizzle with oil and sprinkle with toasted walnuts prior to serving. Hold hot for service. Portion Size: 2/3 cup. EatingWell Recipe 6373 Nutrition analysis provided by EatingWell. Use only EatingWell POS signage for this recipe. Do not use Balance icons with this recipe. 22

23 International BBQ: South African Piri Piri Sauce (51226) Jalapenos, Poblanos, Garlic and Crushed Red Pepper Portion: 2 tbsp Revision Date: Jul 18, Jalapeno Peppers, Fresh, Chopped EP 1-3/4 ea 4 ea 8-1/4 ea Poblano Peppers, Fresh EP 3/4 ea 2 ea 4-1/4 ea 2 Oil, Olive AP 1/2 cup, 1 1-1/4 cup 2-1/2 cup, 1 tbsp, 2 Crushed Red Pepper AP 1-1/4 1 tbsp 2 tbsp, 1/4 Kosher Salt AP 1/ /8 Ground Black Pepper AP 1/4 1/2 1 Minced Garlic Cloves, Fresh EP 1-1/4 1 tbsp 2 tbsp, 1/4 1 Refer to HACCP Plan Form HFS# 002: Prepared Hot, Chilled for Cold Storage. Remove the stem and the seeds from the jalapenos and poblanos then coarsely chop. 2 Make Sauce Heat a saucepan over high heat. Add oil, peppers, crushed red pepper, salt and pepper. Reduce heat and cook, stirring, for 10 minutes. Stir in the garlic. Remove from heat and allow to cool to room temperature. When the mixture is cool, pour into the bowl of a food processor and pulse several times until smooth. Strain the sauce through a fine mesh strainer. Pour the sauce into a glass container cover and label. Refrigerate for 7 days before using. Portion Size: 2 Tbsp. Piri Piri Sauce International BBQ Program Refrigerate for 7 days before using. 23

24 International BBQ: South African Shrimp Piri Piri (51287) Shrimp Marinated in Garlic, Chili Peppers, Lime and Vinegar Portion: 3 oz Revision Date: Jul 18, Serrano Peppers, Fresh EP 1-3/4 ea 4 ea 8-1/4 ea Shrimp, 41/50, P&D, Raw, Frozen AP 1 lb, 10-1/2 oz 4 lb 8 lb, 4 oz Cilantro, Fresh, Chopped EP 3 tbsp 1/3 cup, 1 tbsp, 2-1/4 3/4 cup, 2 tbsp, 2-1/2 2 Minced Garlic Cloves, Fresh EP 3/4 2 1 tbsp, 1-1/8 Ground Paprika AP 1-3/4 1 tbsp, 1 2 tbsp, 2-1/4 Lime Juice, Fresh AP 2 tbsp, 3/4 1/3 cup 2/3 cup, 1-1/4 Vinegar, Red Wine AP 1-3/4 1 tbsp, 1 2 tbsp, 2-1/4 Oil, Olive AP 1-2/3 oz 4 oz 8-1/4 oz Kosher Salt AP 1/2 1-1/4 2-3/4 3 Kosher Salt AP 1/4 3/4 1-1/2 1 Roast Peppers Refer to HACCP Plan Form HFS# 001: Prepared Hot for Hot Service. Allow shrimp to thaw under refrigeration overnight. Heat oven to 500F and arrange rack in upper third. Place chiles on a baking sheet and roast until blackened and soft, about 10 to 15 minutes. Once cooled, trim chiles and remove seeds. 2 Marinate Combine chiles, garlic, paprika, lime juice, salt, and vinegar in a blender and blend until smooth and combined, about 1 minute. Add olive oil and blend until thoroughly incorporated and marinade thickens slightly. Combine marinade and shrimp in a medium non-reactive bowl and toss to coat. Let marinate 20 minutes to 1 hour in the refrigerator. 3 Grill Shrimp Portion shrimp into 4 oz servings. Heat a large cast iron skillet or grill over medium-high heat When heated, add half the shrimp and cook until white with a few brown spots, about 1 to 2 minutes per side. Transfer to a serving plate and season with salt. Repeat to cook off all shrimp. Hold hot for service. Portion Size: 4 oz shrimp (about 10) 24

25 International BBQ Program Shrimp Piri Piri 25

26 Jollof Rice Ghana (29861) Revision Date: Nov 01, 2012 Smokey Ham and Chicken Rice Dish Portion: 6 oz (p) 2 1/8th Cut Chicken, Raw, 4.5 oz AP 1 lb, 14 oz 4 lb, 8 oz 9 lb, 8 oz Ground Black Pepper AP 1/8 1/2 3/4 Long Grain White Rice, Dry AP 1/2 cup, 2 tbsp 1-1/2 cup 3 cup, 2 tbsp Ground Red Pepper AP 1/8 1/2 3/4 Fresh Green Beans AP 5 oz 12 oz 1 lb, 9 oz Onions, Fresh EP 1-1/4 ea 3 ea 6-1/4 ea Tomato Sauce, Canned AP 1-1/4 cup 3 cup 1 qt, 2-1/4 cup Chicken Base AP 1-1/4 1 tbsp 2 tbsp, 1/4 Tomato Paste, Canned AP 1 lb, 4 oz 3 lb 6 lb, 4 oz 1 Refer to HACCP Plan HFS #001: Prepared Hot for Hot Service or Refer to HACCP Plan HFS #002: Prepared Hot; Chilled for Cold Storage 2 Heat chicken, tomato sauce, tomato paste, chicken base and the pepper to a boil in 5 quart pot. Reduce heat. Cover and simmer for 30 minutes. Remove the chicken. Stir in rice, and red pepper. Add chicken (removed from the bone), onions and green beans. Heat to a boil, reduce heat. Cover and simmer until chicken is done, minutes and internal temperature reaches 165F. 3 Ladle 6 oz in each serving plate/bowl. If preparing ahead, cover and label with recipe name and expiration date, 2 days from the current date. Chill until internal temperature reaches below 41F or less within 4 hrs. Use by the expiration date. Reheat: internal temperature must reach 165F. 26

27 Kushari (Egyptian Rice and Lentils with Spicy Tomato Sauce) ( ) Kushari is typical street food in Egypt Portion: 2 cup Revision Date: Jul 30, Lentils, Dry AP 1-2/3 cup 1 qt 2 qt, 1/3 cup Cool Water AP 1 qt, 2-2/3 cup 1 gal 2 gal, 1-1/4 cup 2 Oil, Olive AP 1-1/4 1 tbsp 2 tbsp, 1/4 Thin Spaghetti, Dry, 1" Pieces AP 6-3/4 oz 1 lb 2 lb, 1-1/2 oz 3 Onions, Fresh AP 3-1/4 ea 8 ea 16-3/4 ea Oil, Olive AP 3 tbsp, 1 1/2 cup 1 cup, 2 4 Brown Rice, Dry AP 1-1/4 cup 3 cup 1 qt, 2-1/4 cup 5 Garlic Cloves, Peeled, Fresh AP 11-3/4 ea 28 ea 58-1/4 ea Kosher Salt AP 1/4 1/2 1 Tomato Puree AP 3-1/3 cup 2 qt 1 gal, 3/4 cup Red Chili Peppers, Dried AP 3-1/4 ea 8 ea 16-3/4 ea Vinegar, Red Wine AP 1/3 cup, 1 tbsp, 1 1 cup 2 cup, 1 tbsp, 1 Ground Black Pepper AP 1-1/4 1 tbsp 2 tbsp, 1/4 Ground Cumin AP 1-1/4 1 tbsp 2 tbsp, 1/4 Italian Parsley, Fresh, Chopped EP 1/3 cup, 1 tbsp, 1 1 cup 2 cup, 1 tbsp, 1 Oil, Olive AP 1-1/4 1 tbsp 2 tbsp, 1/4 1 Refer to HACCP Plan Form HFS# 001: Prepared Hot for Hot Service. Sort and rinse lentils. Bring water to a boil, add lentils, and simmer until lentils are soft, approximately 30 minutes. 2 Break spaghetti into small pieces about 1 1/2" long. While the lentils are cooking, add oil to a saute pan and heat over medium heat. Add pasta and stir until golden brown. Remove with slotted spoon and set aside. 3 Halve the onions and thinly slice. Heat oil in same pan pasta was browned. Add onion slices, lower heat to medium low and cook slowly, stirring occasionally, until they are brown about 30 minutes. Remove with a slotted spoon and transfer to paper towels to drain. 4 When the lentils are done, remove with a slotted spoon and set aside. Add the rice to the water and boil for about 10 minutes or until the rice has started to soften. Add browned, broken pasta and cook an additional 5-7 minutes until there is very little liquid left in pan. Combine pasta and rice with the lentils, draining any excess liquid, and set aside. 5 Crush the garlic with the salt to form a paste in a small bowl. Add 1t oil to the pan in which the onions were cooked, add the garlic paste and cook, stirring, until the garlic starts to turn brown. Add the tomatoes and chili peppers and cook over medium heat until the tomatoes have reduced to a thick sauce. Stir in the vinegar, black pepper, and cumin. When sauce is thick, remove from heat and add parsley. Serve the lentil mixture in deep plates, topped with the 2 oz tomato sauce and 1T of browned onions. Portion Size: 2 cups Hold hot for hot service. 27

28 FIT, Vegan Egyptian Rice and Lentils 28

29 Lentil Couscous (44034) Revision Date: Jul 30, 2013 Lentils and couscous with cilantro and chipotle Portion: 1 cup 1 Lentils, Dry AP 1-1/3 cup, 2 tbsp 3-1/2 cup 1 qt, 3-1/4 cup, 1 tbsp 2 Oil, Olive AP 1 tbsp, 2 1/4 cup 1/2 cup, 1 Diced Onions, Fresh EP 1/2 cup, 2 tbsp 1-1/2 cup 3 cup, 2 tbsp Minced Garlic Cloves, Fresh EP 2-1/2 2 tbsp 1/4 cup, 1/2 Chipotle Powder AP 2-1/2 2 tbsp 1/4 cup, 1/2 Couscous AP 1-2/3 cup 1 qt 2 qt, 1/3 cup Kosher Salt AP 1/ /8 Hot Water AP 2-1/4 cup, 2 1 qt, 1-1/2 cup 2 qt, 3-1/3 cup, 2 tbsp Cilantro, Fresh, Chopped EP 1/3 cup, 1 tbsp, 1 1 cup 2 cup, 1 tbsp, 1 1 Refer to HACCP Plan Form HFS# 001: Prepared Hot for Hot Service. Cook lentils in simmering water until tender, about 15 minutes. Drain, set aside. 2 Heat oil in a pot with a lid and saute onions, garlic and chipotle powder until onions are translucent. Add couscous and salt and stir. Add the hot water, bring to a boil and cover. Remove from heat and steam for 15 minutes. Fluff and add chopped cilantro and lentils just prior to service. Portion size: 1 cup/ 5 oz Hold hot for hot service. Lentil Couscous (shown with beluga lentils) FIT, Vegan Use Beluga lentils if available. 29

30 Lentil Salad (35022) Revision Date: Feb 01, 2013 Lentil and Balsamic Salad Portion: 1/2 cup 1 Lentils for Salads (36943) 2-3/4 cup, 1 tbsp, 2-1/4 1 qt, 2-3/4 cup, 2 tbsp 3 qt, 2-1/4 cup, 1 tbsp Roasted Pearl Onions ( ) 1/3 cup, 1-1/8 3/4 cup, 1 tbsp, 2-1/8 1-3/4 cup, 1-3/4 2 Mushrooms, Fresh, Chopped EP 2/3 cup, 2-1/4 1-2/3 cup, 2-1/4 3-1/2 cup, 1 tbsp, 1/2 Diced Carrots, Fresh EP 1/3 cup, 1-1/8 3/4 cup, 1 tbsp, 2-1/8 1-3/4 cup, 1-3/4 Tomatoes, Diced EP 1/3 cup, 1-1/8 3/4 cup, 1 tbsp, 2-1/8 1-3/4 cup, 1-3/4 Dressing, Balsamic Vinaigrette AP 1/3 cup, 1-1/8 3/4 cup, 1 tbsp, 2-1/8 1-3/4 cup, 1-3/4 Thyme, Fresh EP 1-1/2 1 tbsp, 1/2 2 tbsp, 1-1/8 Kosher Salt AP 1/8 1/2 1 Ground Black Pepper AP 1/8 1/2 1 1 Refer to HACCP Plan Form HFS# 004: Prepared Cold for Cold Service. Preapare lentils and pearl onions according to recipes. 2 Place all the ingredients in mixing bowl and toss with dressing. Place in a food storage container, cover, label and refrigerate to > 41 degrees. To serve: place the 1/2 cup salad on each serving plate. Catering/Buffet Service: Arrange salad on serving platter or in salad bowl. Outtakes- Place 1/2 cup salad in outtakes container, cover, label with sticker. FIT, Vegetarian lentil salad Copyright 2014 Compass Group North America. ("CGNA") All Rights Reserved. The contents of this website, including all information viewed, downloaded or printed from this website, are 30

31 Lentils for Salads (36943) Revision Date: Jan 23, 2013 Sub Recipe For Lentil Salad (35022) Portion: 1/2 cup 2-3/4 cup, 1 tbsp, 2-1/4 1 qt, 2-3/4 cup, 2 tbsp 3 qt, 2-1/4 cup, 1 tbsp 6 Servings 14 Servings 29 Servings 2 Lentils, Dry AP 1 cup 2-1/3 cup 1 qt, 3/4 cup, 1 tbsp Vegetable Stock (LS Vegetable 2-1/2 cup 1 qt, 1-3/4 cup, 1 tbsp 3 qt, 1 tbsp Base) (1436) 1 Refer to HACCP Plan Form HFS# 003: Prepared Hot, Chilled for Cold Service. Refer to HACCP Plan Form HFS# 001: Prepared Hot for Hot Service. 2 Sort lentils to remove any stones or dirt, rinse under cold water. Heat the vegetable stock and lentils to a saucepan to a low boil, cover and reduce heat and cook for 20 minutes, until lentils have absorbed the liquid and are al dente. Cool lentils on sheet pan in refrigerator until below 41F degrees. Store in food storage container, cover, label and refrigerate until ready to make salads. FIT Copyright 2014 Compass Group North America. ("CGNA") All Rights Reserved. The contents of this website, including all information viewed, downloaded or printed from this website, are 31

32 Roasted Pearl Onions ( ) Revision Date: Jul 30, 2013 Sub Recipe For Lentil Salad (35022) Portion: 1/2 cup 1/3 cup, 1-1/8 3/4 cup, 1 tbsp, 2-1/8 1-3/4 cup, 1-3/4 1 Servings 2 Servings 4 Servings 2 Extra Virgin Olive Oil AP 1/2 1 2 Sea Salt AP 1/8 1/8 1/4 Ground Black Pepper AP 1/8 1/8 1/4 Pearl Onions, Fresh AP 3-1/4 oz 6-1/2 oz 13 oz 1 Refer to HACCP Plan Form HFS# 003: Prepared Hot, Chilled for Cold Service. Refer to HACCP Plan Form HFS# 002: Prepared Hot, Chilled for Cold Storage. Refer to HACCP Plan Form HFS# 001: Prepared Hot for Hot Service. 2 Preheat the oven to 425 degrees. Spray the baking sheet(s) with cooking spray. Peel the onions. Place the onions into a mixing bowl. Toss with the olive oil, salt and pepper. Spread out vegetables in single layer on the baking sheets careful not to crowd the baking sheet. Use additional baking sheets as needed. Roast until fork tender and golden brown. Remove oven and keep hot for hot service. To chill: Refrigerate vegetables to below 40 degrees, place in food storage containers, cover, label and date. Use within 2 days. FIT, Vegan 32

33 Vegetable Stock (LS Vegetable Base) (1436) Revision Date: Feb 12, 2013 Sub Recipe For Lentils for Salads (36943) Portion: 1 ladle1oz 6 Servings 2-1/2 cup 14 Servings 1 qt, 1-3/4 cup, 1 tbsp 29 Servings 3 qt, 1 tbsp 20 Servings 47 Servings 97 Servings 1 Water AP 2-1/2 cup 1 qt, 1-3/4 cup, 2 tbsp 3 qt, 2 tbsp Low Sodium Vegetable Base AP 1/2 oz 1-1/4 oz 2-1/2 oz 1 Refer to HACCP Plan Form HFS# 002: Prepared Hot, Chilled for Cold Storage. Place water in stock pot and bring to a boil. Add base and stir until base is dissolved. Simmer for 15 minutes until internal temperature reaches 165F. 2 Place stock in pan. Cover and label with expiration date (2 days from current date), refrigerate until internal temperature reaches 41F or less. 33

34 Lentils with Brown Rice and Kale (24580) Revision Date: Jul 30, 2013 Vegetarian entree with whole grains and lentils Portion: 1-1/3 cup 1 Lentils, Dry AP 2-1/2 cup 1 qt, 2 cup 3 qt, 1/2 cup Ground Black Pepper AP 1-1/4 1 tbsp 2 tbsp, 1/4 Kale, Fresh, Chopped EP 2 qt, 2 cup 1 gal, 2 qt 3 gal, 2 cup Salt AP 1/2 1-1/2 1 tbsp, 1/8 Warm Water AP 1 qt, 2-2/3 cup 1 gal 2 gal, 1-1/4 cup 2 Salt AP 1-1/4 1 tbsp 2 tbsp, 1/4 Brown Rice, Dry AP 2-1/2 cup 1 qt, 2 cup 3 qt, 1/2 cup Basil, Fresh, Chopped EP 1 tbsp, 3/4 3 tbsp 1/3 cup, 2-3/4 Oil, Olive AP 1/4 cup, 1 tbsp 3/4 cup 1-1/2 cup, 1 tbsp Diced Onions, Fresh EP 1 qt, 1 cup 3 qt 1 gal, 2 qt, 1 cup Ground Black Pepper AP 1-1/4 1 tbsp 2 tbsp, 1/4 Hot Water AP 1 qt, 1 cup 3 qt 1 gal, 2 qt, 1 cup 1 Cook lentils and kale Refer to HACCP Plan Form HFS #001: Prepared Hot for Hot Service. Rinse lentils thoroughly in a fine wire colander. Sort to remove any stems or debris. In a large pot, cover lentils with 1 gallon of water. Add salt and pepper, cover and bring to a boil then reduce heat and simmer for 15 minutes. Add the kale on top of the lentils. Do not stir. Cover and allow to steam for an additional 15 minutes. 2 In another saucepan, bring 3 quarts of water to boil. Add rice, half of the salt and basil; cover and simmer for 20 minutes. While rice is cooking, caramelize onions with the other half of the salt and pepper in olive oil over medium heat. Drain any excess liquid from the lentils and kale then add the caramelized onions. Prepared hot for hot service Portion size: 1 cup lentils, 1/3 cup rice Keep the Beat FIT, Vegetarian, Vegan Lentils with Brown Rice and Kale 34

35 Moroccan Spiced Chick Pea, Lentil and Roasted Garlic Stew, Lemon and Braised Turkey Breast (56469) Slow Braised Turkey with tomatoes, turmeric, chick peas and kale slow simmered with cinnamon and coriander. Portion: 10 floz Revision Date: Oct 30, Turkey Breast, French Cut, Roast, RTC AP 2 lb, 9 oz 6 lb, 4 oz 13 lb Onions, Fresh, 1/2" Diced AP 1-1/4 cup, 2 3 cup, 1 tbsp, 1-3/4 1 qt, 2-1/3 cup, 2 tbsp Celery, Fresh, 1/2" Cubed AP 1/2 cup, 2 tbsp, 1 1-1/2 cup, 2-1/4 3 cup, 3 tbsp, 1-3/4 Fresh Carrots, 1/2" Bias Cut AP 1/2 cup, 2 tbsp, 1 1-1/2 cup, 2-1/4 3 cup, 3 tbsp, 1-3/4 Vegetable Stock from Scratch (16896) 2-1/2 cup, 1 tbsp, 3/4 1 qt, 2 cup, 3 tbsp 3 qt, 3/4 cup, 2 tbsp 3 Oil, Olive Canola Blend AP 1 spray 2-1/4 spray 4-3/4 spray Spanish Onions AP 1-1/4 cup, 2 3 cup, 1 tbsp, 1-3/4 1 qt, 2-1/3 cup, 2 tbsp Turmeric AP 2 1 tbsp, 1-3/4 3 tbsp, 3/4 Ground Coriander AP 3/4 1-1/2 1 tbsp, 1/4 Ground Ginger AP 3/4 1-1/2 1 tbsp, 1/4 Ground Cinnamon AP 1 2-1/4 1 tbsp, 1-3/4 Crushed Red Pepper AP 1/4 3/4 1-1/2 Crushed Tomatoes, No Added Salt AP 1-1/4 cup, 2 3 cup, 1 tbsp, 1-3/4 1 qt, 2-1/3 cup, 2 tbsp Beans, Garbanzo, Canned, Drained, Rinsed Kale, Fresh, Chopped AP 3/4 cup, 3 tbsp, 1-1/2 2-1/4 cup, 1 tbsp, 1/2 1 qt, 3/4 cup, 1 tbsp AP 2-1/2 cup, 1 tbsp, 3/4 1 qt, 2 cup, 3 tbsp 3 qt, 3/4 cup, 2 tbsp 4 Fat Free Greek Yogurt AP 1/2 cup, 2 tbsp, 1 1-1/2 cup, 2-1/4 3 cup, 3 tbsp, 1-3/4 Lemon Peel, Grated Fine AP 1 tbsp, 3/4 3 tbsp, 1/4 1/3 cup, 1 tbsp, 1/4 1 HACCP Refer to HACCP Plan Form HFS# 002: Prepared Hot, Chilled for Cold Storage. Refer to HACCP Plan Form HFS# 001: Prepared Hot for Hot Service. 35

36 2 Braise the Turkey Allow the turkey to thaw completely at least a day before cooking this recipe. Combine the Onions, Celery and Carrots together in a roasting pan and place the turkey in the ceter of the vegetables. Pour the stock over the top and cover the pan with aluminum foil. Place the turkey in a 350 degree oven for 2-3 hours or until the internal temperature reaches 165 degrees. Allow to cool slightly before pulling the meat, it should shredd pretty easy. Strain the stock and reserve for the stew. Discard the vegetables. 3 Prepare Stew Spray the bottom of a braising pan with the olive oil spray, heat the pan over medium high heat and saute the onions for 2-3 minutes or until the onions are translucent. Add the turmeric, coriander, ginger, cinnamon and red pepper. Saute the spices for 2-3 minutes or until fragrant, deglaze with the tomatoes and stir to combine. Add in the turkey and stock from step one as well as the garbanzo beans and kale. Allow the mixture to come to a boil and reduce to a simmer. Allow the stew to cook for minutes over low heat until all the flavors meld. Cool and store at 40 degrees or serve right away by ladeling 6 ounces of the stew into a serving bowl. 4 Garnish Stew Garnish each bowl with a tablespoon of yogurt and a 1/4 teaspoon of lemon zest. If desired sprinkle with your choice of fresh chopped herbs such as cilantro, mint or parsley or a combination of all three. Serve right away. Istan-Bowl Turkey Stew 36

37 Vegetable Stock from Scratch (16896) Revision Date: Feb 14, 2013 Sub Recipe For Moroccan Spiced Chick Pea, Lentil and Roasted Garlic Stew, Lemon and Braised Turkey Breast (56469) Portion: 1 ladle6oz 2-1/2 cup, 1 tbsp, 3/4 1 qt, 2 cup, 3 tbsp 3 qt, 3/4 cup, 2 tbsp 4 Servings 9 Servings 18 Servings 2 Celery, Fresh, Chopped AP 2-1/2 oz 5-3/4 oz 11-1/2 oz Tomatoes, Quartered AP 2-1/2 oz 5-3/4 oz 11-1/2 oz Onions, Fresh, 1/4" Diced AP 5 oz 11-1/2 oz 1 lb, 6-1/2 oz 1/4" Diced Carrots, Fresh AP 3/4 oz 1-2/3 oz 3-1/2 oz 3 Water AP 3-1/4 cup 1 qt, 3-1/4 cup, 1 tbsp 3 qt, 2-1/2 cup, 2 tbsp Garlic Cloves, Peeled, Fresh EP 1-1/2 1 tbsp, 1/2 2 tbsp, 3/4 Parsley Bunch, Fresh EP 1-1/2 1 tbsp, 1/2 2 tbsp, 3/4 Thyme, Fresh AP <1/8 oz <1/8 oz 1/8 oz Whole Black Pepper AP 1/2 3/4 1-3/4 Whole Bay Leaf AP <1/4 ea 1/2 ea 3/4 ea 1 Refer to HACCP Plan Form HFS# 001: Prepared for Hot Service or Refer to HACCP Plan Form HFS# 002: Prepared Hot, Chilled for Cold Storage RECIPE NOTE: You may utilize Trim Trax waste in this recipe, as long as the items are appropriate for this recipe. For example, onion scrap, tomatoes scrap, parsley stems, mushroom stems, and celery scraps are all appropriate items. If you are unclear on what is useable Trim Trax waste, consult your chef or manager. 2 Vegetable Prep Wash and chop carrots, celery, onions, and tomatoes. 3 Making the Stock Place all ingredients into a large stock pot and bring to a boil. Reduce temperature to a simmer uncovered and continue cooking for 1.5 to 2 hours, until flavors are well developed and the internal temperature is a minimum of 165 degrees F. 4 Strain stock Remove from heat and strain through a fine mesh strainer. 5 Use stock immediately or cool down in an ice bath. Store in the refrigerator in an airtight container for up to 1 week or freeze for about 1 month. Notes: 37

38 Nkatenkwan (Ghanaian Peanut Soup) (29940) Revision Date: Apr 22, 2013 Savory, Spiced Ghanaian Peanut Soup Portion: 1 ladle6oz 2 Creamy Peanut Butter AP 1/4 cup, 1 tbsp 3/4 cup 1-1/2 cup, 1 tbsp Cold Water AP 1 qt, 1 cup 3 qt 1 gal, 2 qt, 1 cup Vegetable Base AP 1 tbsp, 3/4 3 tbsp 1/3 cup, 2-3/4 Kosher Salt AP <1/8 1/8 1/4 Ground Black Pepper AP <1/8 1/8 1/4 Skinless, Boneless Chicken Thigh AP 5 oz 12 oz 1 lb, 9 oz Tomato Paste, Canned AP 2 1 tbsp, 1-1/2 3 tbsp, 1/2 Tomato Sauce, Canned AP 1/4 cup, 1 tbsp 3/4 cup 1-1/2 cup, 1 tbsp Celery, Fresh, 1/4" Diced AP 1/4 cup, 1 tbsp 3/4 cup 1-1/2 cup, 1 tbsp Cayenne Pepper AP 1/4 3/4 1-1/2 1/4" Diced Carrots, Fresh AP 1/4 cup, 1 tbsp 3/4 cup 1-1/2 cup, 1 tbsp Onions, Fresh, 1/4" Diced AP 3/4 ea 1-1/2 ea 3-1/4 ea Minced Garlic Cloves, Fresh AP 1/4 ea 3/4 ea 1-1/2 ea 1 Refer to HACCP Plan HFS #001: Prepared Hot for Hot Service Refer to HACCP Plan HFS #002: Prepared Hot; Chilled for Cold Storage 2 Dice 1 pound of chicken thighs into cubes and place in a pot. Season with salt and black pepper. Add the garlic. Add 3 cups of water and bring to a boil. Mix the peanut butter with the remainder of the water and vegetable base, strain and add to the pot. Add the tomato sauce, tomato paste, celery, onion diced, diced carrots and cayenne pepper. 3 Remove vegetables from the pot and puree. Return the paste to the stock. Allow to simmer for 1 hr or until the soup thickens and internal temperature reaches 165F. 4 Ladle 6 oz of soup into each soup bowl. Storage: Cover and label with recipe name and expiration date, 2 days from the current date. Chill until internal temperature reaches below 41F or less within 4 hrs. Use by the expiration date. Reheat: internal temperature must reach 165F. 38

39 Sophie's Cous Cous with Pinenuts (51868) Revision Date: Nov 11, 2013 Cous Cous with cinnamon, pine nuts and cilantro Portion: 1/2 cup 1 Unsalted Butter, Solid AP 1 2-1/2 1 tbsp, 2 Ground Cinnamon AP 1 2-1/2 1 tbsp, 2 Ground Coriander AP 1 2-1/2 1 tbsp, 2 Ground Cumin AP 1/2 1-1/4 2-1/2 Light Brown Sugar AP 1 tbsp 2 tbsp, 1-1/4 1/4 cup, 1 tbsp Pine Nuts AP 1/2 oz 1-1/4 oz 2-1/2 oz Couscous AP 9 oz 1 lb, 5-1/2 oz 2 lb, 13 oz Oil, Olive AP 1/4 cup 1/2 cup, 1 tbsp, 1-3/4 1-1/4 cup Cilantro, Fresh, Chopped EP 1/2 cup 1 cup, 3 tbsp, 1/2 2-1/2 cup Kosher Salt AP 1 2-1/2 1 tbsp, 2 Lime Juice, Fresh AP 1 ea 2-1/2 ea 5 ea Lemon Juice, Fresh AP 1 ea 2-1/2 ea 5 ea Ground Black Pepper AP 1/2 1-1/4 2-1/2 Chicken Stock ( ) 1-3/4 cup, 2 tbsp 1 qt, 1/2 cup 2 qt, 1-1/3 cup, 1 tbsp 1 Prepare Cous Cous Refer to HACCP Plan Form HFS# 001: Prepared Hot for Hot Service. Add pine nuts to a skillet and heat lightly. Toast until starting to turn golden brown and fragrant. Remove from heat. Place a pan on the stove but do not add heat. In the pan, add butter, cinnamon, coriander, cumin, brown sugar, pine nuts, couscous and olive oil. Boil the stock in a separate pan. Once stock is boiling, pour over the couscous mixture and cover. Let stand for minutes. Stir in cilantro, lemon juice, lime juice, salt and pepper. Hold hot for service. Portion Size: 1/2 cup Sub recipe for Tomato and Tarragon Salmon 39

40 Chicken Stock ( ) Revision Date: Feb 14, 2013 Sub Recipe For Sophie's Cous Cous with Pinenuts (51868) Portion: 12 floz 1-3/4 cup, 2 tbsp 1 qt, 1/2 cup 2 qt, 1-1/3 cup, 1 tbsp 2 Servings 3 Servings 7 Servings 1 Chicken Bones (for stock) AP 4 oz 6 oz 14 oz Cold Water AP 1 qt 1 qt, 2 cup 3 qt, 2 cup 2 Onions, Fresh AP <1/4 ea <1/4 ea 1/2 ea Celery, Fresh, Cubed 1-Inch AP 1/2 oz 3/4 oz 1-3/4 oz Carrots, Fresh AP <1/4 ea <1/4 ea 1/2 ea Garlic Cloves, Peeled, Fresh AP 1/2 3/4 1-3/4 Whole Bay Leaf AP <1/4 ea 1/4 ea 3/4 ea Parsley Bunch, Fresh EP 1 tbsp 1 tbsp, 1-1/2 3 tbsp, 1-1/2 Thyme Sprig, Fresh AP 1/4 ea 1/2 ea 1 ea Whole Black Pepper AP 1/8 1/8 1/4 1 Refer to HACCP Plan Form HFS#001: Prepared Hot for Hot Service Rinse chicken bones in sink and drain. Place in large stock pot. Cover with cold water. Bring to a simmer and cook uncovered for one hour. Skim off the white foam. Do not allow to come to a rolling boil, hold at a simmer. 2 Meanwhile chop vegetables and add to stock pot after the first hour of cooking. Take the tops off the parsley (reserve for future use) and use only the clean stems. Add to stock pot. Add thyme, bay leaves, garlic and peppercorns. Bring back to a simmer and allow to simmer for 3 more hours, skimming excess fat as it appears. There is no reason to stir the stock but instead just gently press down any ingredients that have floated to the top. Strain stock through a china cap and then again through a fine mesh strainer. Portion size: 12 oz (or depending upon recipe amount needed). Hold hot for hot service. NOTE: Ideally stock is made the night before and allowed to cool in walk-in. Skim off the hardened fat off the top before reheating. Chicken Stock Ideally stock is made the night before and allowed to cool in walk-in. Skim off the hardened fat off the top before reheating. Notes: Chicken Stock 40

41 Sweet Potatoes, Candied Yams, Signature Item (555) Sliced sweet potatoes and tender apples Portion: 1/2 cup Revision Date: Dec 05, Sweet Potatoes, 120 Count, Fresh EP 2 lb, 12 oz 6 lb, 8 oz 13 lb, 12 oz 3 Granulated Sugar AP 12 oz 1 lb, 13 oz 3 lb, 12 oz 4 Fresh Lemon EP 1/2 ea 1-1/4 ea 2-1/2 ea 5 Liquid Margarine, Zero TF AP 2 tbsp 1/4 cup, 2-1/2 1/2 cup, 2 tbsp 6 Hot Water AP 1 cup 2-1/3 cup, 1 tbsp, 1/4 1 qt, 1 cup 1 Refer to HACCP Plan Form: HFS# 001 Prepared Hot for Hot Service. Cook fresh sweet potatoes in boiling water just long enough to make skin tender enough to peel off. Cook no longer than 5 minutes. Drain off water and allow sweet potatoes to cool. 2 Peel sweet potatoes and cut in triangular wedge shape. Place 5 pound cut sweet potatoes in each No. 200 pan. 3 Sprinkle 1-1/2 pounds of sugar over each pan. 4 Quarter lemon and remove seeds. Squeeze juice from 4 lemon quarters into each pan. Place rinds in pan. 5 Dot each pan with 2 ounces of margarine. 6 Pour 2 cups of hot water in each pan. Bake until tender and internal temperature reaches 140F, basting often. Do not allow edges to burn. Regular oven: 375F for 1-1/2 hours; Convection oven: 325F for 1-1/2 hours. 7 Portion 1/2 cup of sweet potatoes in each serving dish. Hold warm for service. Note: 1. Leftovers may be used when preparing sweet potato souffle. Sweet Potatoes, Single Serving 41

42 Whole+Sum250: Curried Black Pepper Tilapia (43967) Curry marinated baked fish Portion: 1 piece Revision Date: Mar 26, Kosher Salt AP 3/4 2 1 tbsp, 1-1/8 Turmeric AP 1/ /8 Ground Black Pepper AP 1-3/4 1 tbsp, 1 2 tbsp, 2-1/4 Minced Garlic Cloves, Fresh EP 1-3/4 1 tbsp, 1 2 tbsp, 2-1/4 Canola Oil AP 3 tbsp, 1 1/2 cup 1 cup, 2 Lemon Juice, Fresh AP 1 tbsp, 2 1/4 cup 1/2 cup, 1 Tilapia Fillet, Fresh AP 3 lb, 2 oz 7 lb, 8 oz 15 lb, 12 oz Cooking Spray, Pan Coating AP 5 spray 12 spray 25 spray Ground Cumin AP 1-3/4 1 tbsp, 1 2 tbsp, 2-1/4 1 Refer to HACCP Plan Form HFS# 001: Prepared Hot for Hot Service. Use 5 oz. portions of fish. In large lexan or hotel pan, combine salt, turmeric, cumin, black pepper, chopped garlic and oil. Gently toss with fish to coat well on both sides. Cover and marinate for 20 minutes or longer in the refrigerator. Preheat over to 400F. Spray each sheet pan or hotel pan with pan spray. Place the fish in a single layer and pour the marinade over it. Bake uncovered for minutes. The fish should be firm to the touch. Sprinkle with lemon juice. NOTE: batch cook the fish throughout service. Portion Size: 1 serving (1 piece of fish) Hold Hot for Hot Service. FIT Recipe created by Madhu Gadia Curried Black Pepper Tilapia 42

43 Whole+Sum250: Mysore Chicken MWG (43972) Revision Date: Jun 04, 2013 Creamy yogurt and caramelized onion glazed chicken Portion: 1 piece 1 Turmeric AP 3/4 2 1 tbsp, 1-1/8 Canola Oil AP 3 tbsp, 1 1/2 cup 1 cup, 2 Mustard Seed AP 3/4 2 1 tbsp, 1-1/8 Fennel Seed AP 3/4 2 1 tbsp, 1-1/8 Onions, Fresh, Fine Chopped EP 13-1/2 oz 2 lb 4 lb, 3 oz Water AP 1/3 cup, 1 tbsp, 1 1 cup 2 cup, 1 tbsp, 1 Red Chili Peppers, Dried AP 5 ea 12 ea 25 ea Stonyfield Low Fat Plain Yogurt, 6 oz AP 3/4 cup, 1 tbsp, 1 2 cup 1 qt, 3 tbsp 2 Skinless Boneless Chicken Breast, Raw, 4 oz AP 10 ea 24 ea 50 ea Kosher Salt AP 3/4 2 1 tbsp, 1-1/8 Canola Oil AP 3 tbsp, 1 1/2 cup 1 cup, 2 1 Onion mixture Refer to HACCP Plan Form HFS# 001: Prepared Hot for Hot Service. In a saute pan, heat oil over medium high heat. Add mustard seeds, cover with a lid to avoid splattering and cook for a few seconds until the seeds stop popping. Add the fennel seeds and red chilies. Fry for a few seconds until the chilies darken. Add the chopped onions. Fry until light brown. Remove from heat. Add turmeric and water, stir to combine. Whisk the yogurt and stir into the sauce. Set aside. 2 Searing chicken Sprinkle chicken pieces with salt. Set aside. Pour oil on a flat top and sear chicken just to lightly brown but not cook through. Arrange in a hotel pan. Divide onion sauce mix on top of chicken in each pan, cover and bake 350 F degrees for 10 minutes or until tender. Portion Size: 1 serving Hold hot for hot service. FIT Recipe created by Madhu Gadia For Made Without Gluten: No substitutions are allowed. Only specific ingredients from specific manufacturer can be used which is detailed in an Items Purchasing for Recipe Report from Webtrition. Refer to My Compass for more detailed instructions. Mysore Chicken 43