2009 Michael Foods, Inc. All Rights Reserved. 1/09 EGG272
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1 2009 Michael Foods, Inc. All Rights Reserved. /09 EGG272
2 Egg and Vegetable Stir-Fry Egg and Vegetable Stir-Fry Papetti s Easy Eggs Liquid Whole Eggs #9200 Yield: 4 SERVINGS Papetti s Easy Eggs Liquid Whole Eggs #9200 olive oil garlic, minced broccoli, florets carrots, sliced red pepper, diced green pepper, diced purple cabbage, shredded chicken broth low-sodium soy sauce cornstarch ground ginger rice pilaf cup 2 Tbs. Tbs. cup / 2 cup 2 / 3 cup 2 / 3 cup / 2 cup 2 / 3 cup 4 Tbs. / 2 tsp. tsp. 4 cups Sprinkle with sesame seeds. For a healthier option, try: Papetti s Better n Eggs No Fat/No Cholesterol Liquid Eggs #5233. Daypart suggestion: lunch or dinner.. Heat olive oil in large pan. Add garlic and stir-fry just minute or so, until slightly browned. 2. Add broccoli and carrots. Stir-fry until they begin to soften. 3. Add red peppers, green peppers and cabbage. 4. Meanwhile, in small skillet, scramble eggs. Using a spatula, chop into pieces. 5. In small bowl, combine chicken broth and soy sauce. Dissolve cornstarch and ginger into mixture. 6. Add sauce to vegetables and bring to a boil. Stir until thick. 7. Add eggs to the stir-fry and serve over rice pilaf immediately.
3 Cajun Sausage and Egg Po-Boy Cajun Sausage and Egg Po-Boy Yield: SERVING Papetti s Easy Eggs Liquid Whole Eggs #9200 Northern Star Large Diced Potatoes #550 green pepper, diced red onion, diced Andouille sausage, diced Cajun seasoning Monterey Jack cheese cup 3 oz. 2 oz. oz. 3 oz. tsp. 3 slices. On 350 F flattop grill, cook green pepper, onion, sausage and potatoes. 2. Add Cajun seasoning and mix well. 3. Add eggs to the vegetable/meat mixture. Cook until eggs are firm. 4. Top cheese slices with egg mixture. 5. Place inside of hoagie roll and serve. hoagie roll, toasted Papetti s Easy Eggs Liquid Whole Eggs #9200 Northern Star Large Diced Potatoes #550 Serve with kettle chips, baked beans, and a pickle spear. Daypart suggestion: breakfast through late night.
4 Super Burger Super Burger Yield: SERVING Papetti s Table Ready Natural Shaped Egg Patty #85839 pre-made hamburger patty American cheese red onion, sliced 3 slices slice hamburger bun, toasted bacon, cooked 2 slices. Cook burger and egg patty on 350º F flattop grill. 2. Top burger and egg patty each with slice of cheese. 3. Meanwhile, grill red onion slice until it begins to soften. 4. Place remaining cheese slice on bottom half of bun. 5. Top with hamburger patty, egg patty, onion slice and bacon. Add bun top and serve. Papetti s Table Ready Natural Shaped Egg Patty #85839 Serve with Northern Star Red Skin Potato Wedges #5870. Daypart suggestion: lunch through late night.
5 Bruschetta Polonaise Bruschetta Polonaise Yield: 6-0 SERVINGS (3-4 PIECES PER SERVING) Papetti s Table Ready Hard Cooked Eggs #8508 ripe plum tomatoes, peeled, seeds removed, diced garlic, minced extra virgin olive oil balsamic vinegar 6 eggs 6-7 (about / 2 lbs.) 2 cloves Tbs. tsp. fresh basil leaves, chopped 6-8 salt and freshly ground black pepper French bread or similar Italian bread olive oil to taste baguette / 4 cup. Preheat oven to 450 F. Dice eggs and combine with tomatoes, garlic, extra virgin olive oil and balsamic vinegar in bowl and mix. Add chopped basil, salt and pepper. 2. Slice the baguette on a diagonal into slices about / 2 thick. Coat one side of each slice with olive oil using pastry brush. Place on baking sheet, olive oil side down. Toast for 5-6 minutes, until bread just begins to turn golden brown. 3. Place topping on toasted bread slices and serve. Papetti s Table Ready Hard Cooked Eggs #8508 Serve with cottage cheese or Italian-style salad. Daypart suggestion: appetizer, or for lunch or dinner.
6 BBQ Pork Bowl BBQ Pork Bowl Yield: SERVING Northern Star Yukon Gold Mashed Potatoes #8750 green onion, chopped BBQ pork, shredded sharp Cheddar cheese, shredded 6 oz. oz. 3 oz. oz.. Prepare mashed potatoes. Stir in green onion and place in serving bowl. 2. Heat BBQ pork and place on top of potatoes. 3. Sprinkle with cheese and more green onion, if desired. Northern Star Yukon Gold Mashed Potatoes #8750 Serve with a side of cornbread and honey butter. Daypart suggestion: lunch or dinner.
7 French Toast Stick Bread Pudding French Toast Stick Bread Pudding Papetti s Table Ready French Toast Sticks #85803 Papetti s Easy Eggs Liquid Whole Eggs #9200 Yield: 6 SERVINGS Papetti s Easy Eggs Liquid Whole Eggs #9200 Papetti s Table Ready French Toast Sticks #85803, torn into pieces cognac or brandy raisins butter, melted milk cream sugar, white granulated salt cinnamon fresh nutmeg, grated ground allspice butter 2 cups 2 oz. (about 3-4 sticks) / 2 cup cup 6 Tbs. / 2 cups / 2 cups 2 / 3 cup tsp. tsp. / 4 tsp. / 4 tsp. to grease dish Serve with vanilla bean ice cream. Top with sliced strawberries and fresh whipped cream. Daypart suggestion: lunch through late night.. In small saucepan, warm cognac just to a simmer. Do not boil. Remove from heat, add raisins, and let sit for 30 minutes. 2. Place French toast sticks in large bowl. Add melted butter and toss gently. Let sit for 5 minutes so bread absorbs the butter. 3. Whisk together milk, cream, eggs, sugar, salt, cinnamon, nutmeg and allspice. Pour evenly over French toast sticks. Add raisins and cognac. Toss gently. Cover with plastic wrap and refrigerate for 2 hours. 4. Remove bread pudding from refrigerator and let rest on counter. Preheat oven to 450º F. Butter a casserole dish. Sprinkle the buttered casserole evenly with tablespoon sugar. 5. Pour bread mixture into prepared casserole. Bake uncovered minutes, until a toothpick inserted in the center comes out clean.
8 Potato-Topped White Fish Potato-Topped White Fish Yield: SERVING Northern Star Sliced Potatoes #520 mayonnaise fresh lemon juice salt and pepper white fish, filleted olive oil butter, melted Parmesan cheese, grated 3 oz. 2 oz. oz. to taste fillet (6 oz.) Tbs. Tbs. / 2 oz.. Mix mayonnaise and lemon juice together. 2. Salt and pepper the fish, then spread lemon mayonnaise over fish fillet. 3. Shingle potato slices over lemon mayonnaise on fillet. Let fish rest in cooler for a few hours. 4. In sauté pan or on 350º F flattop grill, sauté the fish in olive oil until it flakes with a fork. 5. Drizzle with melted butter and sprinkle with Parmesan cheese. 6. Broil until browned. Northern Star Sliced Potatoes #520 Serve with julienne carrots and French green beans tossed with lemon zest. Daypart suggestion: lunch or dinner.
9 Ham and Egg Rolls Ham and Egg Rolls Yield: 2 SERVINGS (2 ROLLS PER SERVING) Papetti s Easy Eggs Liquid Whole Eggs #9200 cream cheese, softened, cut into cubes ham, fully cooked, finely diced green onion, sliced Creole seasoning carton (2 lbs.) lb. lb. cup 2 tsp. egg roll wrappers 24 water / 2 cup. Cook and scramble eggs over medium heat until firm throughout. Transfer to a bowl. Gently mix in cream cheese, ham, green onion and seasoning. Lay out egg roll wrappers and brush edges with water. 2. Divide filling (approximately / 3 cup for each) and spoon onto widest part of each egg roll wrapper. Roll up egg roll style, sealing edges. 3. Deep-fry at 350 F for 3-4 minutes until thoroughly heated and golden brown; drain. Papetti s Easy Eggs Liquid Whole Eggs #9200 Serve with fried rice and spicy mustard. Daypart suggestion: breakfast, or appetizer for lunch or dinner.
10 Extravagant Egg Salad Extravagant Egg Salad Yield: 4 SERVINGS Papetti s Table Ready Hard Cooked Eggs #8508 Italian parsley, finely chopped capers, dried, finely chopped shallot, peeled, finely chopped bacon, cooked until crisp, finely chopped salt and pepper mayonnaise Romaine lettuce 6 eggs Tbs. Tbs. large slice to taste / 2 Tbs. 8 oz.. Dice eggs and toss in a bowl with parsley, capers, shallot and bacon. 2. Season with salt and pepper to taste, then add mayonnaise and mix well. 3. Serve on bed of Romaine lettuce. Papetti s Table Ready Hard Cooked Eggs #8508 Serve on multi-grain bread for a sandwich option. For different flavor profile, try: -Roasted garlic mayonnaise -Tarragon mayonnaise -Lemon chive mayonnaise -Sun-dried tomato mayonnaise Daypart suggestion: lunch through dinner.
11 Monte Cristo Sandwich Monte Cristo Sandwich Yield: SERVING Papetti s Table Ready Cinnamon Glazed French Toast #85805 ham, sliced turkey, sliced Swiss cheese sugar, powdered raspberry preserves 2 slices 2 oz. 2 oz. 2 slices oz.. On 350º F flattop grill, warm up both sides of French toast. 2. While the toast is warming, place ham and turkey on grill to heat through. 3. Place slice of Swiss cheese on each slice of French toast. Place hot meats on melted Swiss cheese and assemble sandwich. 4. Slice sandwich in half and top with powdered sugar. Serve with raspberry preserves. Papetti s Table Ready Cinnamon Glazed French Toast #85805 Serve with baby greens or fruit salad. Daypart suggestion: breakfast through dinner.
12 Egg and tomato SliderS Egg and tomato SliderS Yield: SERVING (3 SLIDERS) Papetti s Table Ready Round Egg Patties #30008 mini burger buns 3 tomato, sliced basil leaves Asiago cheese, sliced 3 3 slices 6 large oz.. Heat egg patties on 350º F flattop grill. 2. Toast buns. 3. Add egg patty to each bun, topping each with tomato slice, 2 basil leaves and slice of cheese. Papetti s Table Ready Round Egg Patties #30008 Substitute prepared pesto for the fresh basil leaves. For a variation: top with grilled peppers, or a sausage patty and American cheese. For an entrée, serve with piping hot French fries, or a fresh garden salad. Daypart suggestion: appetizer, or breakfast through late night.
13 Fresh Lemon Cream Fresh Lemon Cream Yield: SERVING ( /2 CUPS) Papetti s Easy Eggs Liquid Whole Eggs #9200 sugar, white granulated fresh lemon juice Note: do not use bottled lemon juice unsalted butter, room temperature lemon zest, finely shredded 3/ 4 cup 3/ 4 cup / 3 cup (2-3 lemons) 4 Tbs. Tbs.. In stainless steel bowl placed over saucepan of simmering water, whisk together eggs, sugar, and lemon juice until blended. 2. Cook, stirring constantly to prevent curdling, until mixture thickens to a consistency like sour cream or hollandaise sauce and reaches a temperature of 60 F. This will take approximately 0 minutes. 3. Remove from heat and immediately pour through fine strainer to remove any lumps. 4. Cut butter into small pieces and whisk into the mixture until the butter has melted. 5. Add lemon zest and let cool. The lemon cream will continue to thicken as it cools. 6. Cover immediately so skin doesn t form on surface. Refrigerate for up to week. Papetti s Easy Eggs Liquid Whole Eggs #9200 Serve over fresh berries or pound cake. Daypart suggestion: breakfast through dinner.
14 Niçoise Salad Niçoise Salad Yield: SERVING Papetti s Table Ready Puffed Fried Egg Patty #85840, sliced fresh baby spinach or mixed greens Albacore tuna, chunk white, in water, drained fresh green beans, blanched grape tomatoes, halved Kalamata olives (or 4 Niçoise olives) red wine vinaigrette 2 oz. 3 oz. oz. 2 oz. oz. oz.. Arrange greens on a plate. 2. Top with tuna, egg patty, green beans, tomatoes and olives. 3. Drizzle with red wine vinaigrette. Papetti s Table Ready Puffed Fried Egg Patty #85840 Serve with table crackers or breadsticks. Daypart suggestion: lunch or dinner.
15 Western Omelet Tacos Western Omelet Tacos Yield: 4 SERVINGS Papetti s Table Ready Western Omelets #05208 taco shells, hard or soft, warmed 4 smoked ham, diced lettuce, shredded red pepper, diced tomato, diced cheese, shredded pico de gallo 4. Warm omelets in 350º F oven for 20 minutes. Remove from oven and place in warm taco shells. 2. Place ounce of each remaining ingredient on top of each taco and serve. Papetti s Table Ready Western Omelets #05208 Serve with a side of Spanish rice or guacamole. Serve in a soft shell taco on a bed of shredded lettuce for a salad option. For a variation, try: Papetti s Table Ready Three Cheese Omelet # Daypart suggestion: breakfast through late night.
16 Stuffed Baby Portabella Caps Stuffed Baby Portabella Caps Yield: 4 SERVINGS (5 MUSHROOMS PER SERVING) Papetti s Easy Eggs Liquid Quiche Mix #8552 baby portabella mushrooms red pepper, diced green pepper, diced onion, diced olive oil ½ cup 8 oz. / 8 cup / 8 cup 3 Tbs. Tbs.. Wash mushrooms. Remove and reserve stems. 2. Chop mushroom stems, red peppers, green peppers and onion. Sauté in skillet until soft. 3. Add eggs and stir until set. 4. Place mushroom caps in baking dish coated with cooking spray. Spoon egg mixture into caps. 5. Bake at 375 F for 5 minutes or until heated through. Papetti s Easy Eggs Liquid Quiche Mix #8552 For a healthier option, try: Papetti s Better n Eggs No Fat/No Cholesterol Liquid Eggs #5233. Daypart suggestion: appetizer for lunch or dinner.
17 Egg and Shrimp Salad Egg and Shrimp Salad Yield: 2 SERVINGS Papetti s Table Ready Hard Cooked Eggs #8508 Romaine lettuce shrimp, cooked 2 eggs 4 cups / 2 lb. tomato, quartered -2 avocado lemon Thousand Island dressing to taste. Tear lettuce into bite-sized pieces and divide evenly between two plates. 2. Arrange shrimp in center of lettuce. 3. Arrange tomato quarters around the shrimp. Cut eggs, avocado and lemon into wedges and arrange on the salads. 4. Serve Thousand Island dressing on the side. Papetti s Table Ready Hard Cooked Eggs #8508 For a variation: use lump crabmeat instead of shrimp. Daypart suggestion: lunch or dinner.
18 Red Hot & Bleu Cheese Deviled Eggs Red Hot & Bleu Cheese Deviled Eggs Yield: 6 SERVINGS (4 HALVES PER SERVING) Papetti s Table Ready Hard Cooked Eggs #8508 Bleu cheese, crumbled Dijon mustard mayonnaise Buffalo sauce 2 eggs tsp. 3 oz.. Slice eggs in half lengthwise. Remove yolks. Set whites aside. 2. Mix yolks, Bleu cheese, Dijon mustard and mayonnaise together. 3. Spoon yolk mixture into reserved egg whites. 4. Drizzle Buffalo sauce over deviled eggs. Papetti s Table Ready Hard Cooked Eggs #8508 Garnish with chopped chives. Daypart suggestion: appetizer, or for lunch or dinner.
19 Buffalo Chicken Scramble Buffalo Chicken Scramble Yield: SERVING Papetti s Easy Eggs Liquid Whole Eggs #9200 chicken breast, cooked, sliced jalapeño jack cheese, shredded green onion, sliced bacon, cooked until crisp, crumbled Buffalo sauce / 2 cup 3 oz. 2 oz. oz. slice oz.. On 350 F flattop grill, combine eggs, chicken and shredded cheese. Cook until eggs are firm and cheese is melted. 2. Stir in green onion and bacon. 3. Place on plate and drizzle with Buffalo sauce. Top with additional green onion and crumbled bacon, if desired. Papetti s Easy Eggs Liquid Whole Eggs #9200 Serve with celery sticks and bleu cheese dressing. Daypart suggestion: breakfast through late night.
20 Egg and Pot Roast BLT Egg and Pot Roast BLT Yield: SERVING Papetti s Easy Eggs Liquid Whole Eggs #9200 multi-grain bread pot roast, cooked sun-dried tomato mayonnaise green leaf lettuce tomato, sliced bacon, cooked 2 oz. large slice 3 oz. Tbs. large leaf oz. slice. Toast bread. 2. Heat pot roast. 3. Cook eggs in skillet or on grill to make a flat omelet; fold into quarters. 4. Spread mayonnaise on toast. Layer lettuce, pot roast, egg and tomato on toast. Top with bacon. Papetti s Easy Eggs Liquid Whole Eggs #9200 Serve with cole slaw or potato salad. For a variation: serve between two slices of bread for a handheld sandwich option. Daypart suggestion: lunch or dinner.
21 Duchess Potatoes Duchess Potatoes Yield: 4 SERVINGS Northern Star Yukon Gold Mashed Potatoes #8750 Papetti s Easy Eggs Liquid Egg Yolks #9800 unsalted butter low-fat sour cream chives, chopped salt and pepper 3 lbs. cup 4 Tbs. 3 / 4 cup / 2 cup to taste. Preheat oven to 400 F. 2. Warm potatoes over medium heat. Stir in butter and sour cream, then egg yolks and chives. 3. Heat mixture until thickened to consistency of mashed potatoes, or until temperature is about 50-60º F. 4. Season to taste with salt and pepper. 5. Transfer potatoes to pastry bag fitted with star tip. Pipe into greased ramekins. 6. Bake on baking sheet until edges begin to brown, or refrigerate until ready to bake. Northern Star Yukon Gold Mashed Potatoes #8750 Papetti s Easy Eggs Liquid Egg Yolks #9800 For a variation: Use Northern Star Seasoned Mashed Potatoes #5080 or Northern Star Sweet Potato Mashed Potatoes #7700. Daypart suggestion: appetizer for lunch or dinner.
22 Minnetonka Toffee Crunch Ice Cream Minnetonka Toffee Crunch Ice Cream Yield: SERVING Papetti s Easy Eggs Liquid Eggs #9200 sugar, white granulated salt milk German sweet chocolate, melted and cooled heavy whipping cream strong brewed coffee vanilla extract Toffee candy bars, crushed pecans, chopped / 2 cups 2 / 3 cup to taste cup 3 oz. 2 / 3 cup 2 Tbs. 3 / 4 tsp. 2 bars (. each) / 3 cup. In saucepan, combine eggs, sugar and salt. Gradually add milk. Cook and stir over medium heat until mixture reaches 60º F and coats the back of a metal spoon. Remove from heat. Whisk in chocolate, and then add cream, coffee and vanilla. Refrigerate for at least 2 hours. 2. Fold in candy and nuts. Fill cylinder of ice cream freezer; freeze according to manufacturer s directions. Allow to ripen in ice cream freezer or firm up in the freezer for 2-4 hours before serving. Papetti s Easy Eggs Liquid Eggs #9200 Sprinkle with crushed toffee candy bar pieces and chopped pecans. Daypart suggestion: lunch through late night.
23 Egg and Potato Stuffed Peppers Egg and Potato Stuffed Peppers Yield: 2 SERVINGS (2 halves per serving) Papetti s Easy Eggs Liquid Whole Eggs #9200 Northern Star Shredded Hash Brown Potatoes #500 carton (2 lbs.) 8 oz. green, red, yellow peppers 2 cheese, shredded ham, diced mushrooms, sliced red onion, diced heavy cream salt and pepper 8 oz. 6 oz. pint to taste. Cut peppers in half lengthwise and remove seeds. Place on foil-lined baking sheet. Set aside. 2. Mix potatoes, cheese, ham, mushrooms and onion together. 3. Spoon potato mixture into hollowed-out peppers. 4. In separate bowl, mix eggs, cream, salt and pepper. Pour over potato-filled peppers until filled. Bake at 350 F for 50 minutes. Papetti s Easy Eggs Liquid Whole Eggs #9200 Northern Star Shredded Hash Brown Potatoes #500 For a healthier option, try: Papetti s Better n Eggs No Fat/No Cholesterol Liquid Eggs #5233. Serve over couscous. Daypart suggestion: lunch or dinner.
24 Hash Brown Wrapped Omelet Hash Brown Wrapped Omelet Yield: SERVING Northern Star Shredded Hash Brown Potatoes #500 Papetti s Easy Eggs Liquid Whole Eggs #9200 butter American cheese 8 oz. / 2 cup slice (2 oz.). Melt butter on 350 F flattop grill. 2. Add hash browns and cook until golden brown. Work potatoes into a big circle. 3. In the meantime, pour eggs onto grill next to the potatoes and top with cheese. Fold egg over onto itself to make omelet. 4. Place omelet on one side of the hash brown circle and fold hash browns over the eggs. Serve immediately. Northern Star Shredded Hash Brown Potatoes #500 Papetti s Easy Eggs Liquid Whole Eggs #9200 Include any ingredients you have on hand to customize your omelet. Serve with strawberry spinach salad or fresh fruit. Daypart suggestion: breakfast through late night.
25 Irish Nachos Irish Nachos Yield: 4 SERVINGS Northern Star Sliced Potatoes #520 refried beans jalapeño cheese sauce bacon, cooked until crisp, crumbled tomato, diced jalapeño pepper, diced green onion, thinly sliced sour cream 8 oz. / 2 slices 2 oz. oz. oz. 2 oz.. Deep-fry sliced potatoes until crispy golden brown. 2. Pile potatoes on a plate. Top with warmed refried beans and jalapeño cheese sauce. 3. Add bacon, tomatoes, jalapeños and green onion. Finish with sour cream. Northern Star Sliced Potatoes #520 For a variation: top potatoes with corned beef, shredded Swiss cheese, jalapeño peppers, tomatoes, onion and sour cream. Daypart suggestion: appetizer, or for lunch through late night.
2010 Michael Foods, Inc. All Rights Reserved. 1/10 EGG277
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