bistro beef sandwich with charred vegetables and pesto ... · bistro beef sandwich with charred...

1 sandwich

Minimum Batch: 1

Maximum Production:

Portion:

Bistro Beef Sandwich with Charred Vegetables and Pesto Hummus (61832.2)

Revision Date: Jun 25, 2014

Energy (kcal) Protein (g) Carbohydrate (g) Total Fat (g) Cholesterol (mg) Sodium (mg) Dietary Fiber (g) Potassium (mg)

256.9 12.5 29.3 12.3 28.8 522.7 7.7 501.2+

+ Indicates partial nutritional value

Ingredients 3 Servings2 Servings1 ServingsStep

2 AP 3/4 tsp 1-1/2 tsp 2-1/4 tspHummusAP 3/4 tsp 1-1/2 tsp 2-1/4 tspPesto Sauce without Nuts

3 AP 2-1/2 oz 5 oz 7-1/2 ozPot Roast, Clod Chuck, Fully Cooked

AP 1 ea 2 ea 3 eaLettuce,Romaine, Individual Leaf4 oz 8 oz 12 ozGrilled Vegetables (5294.10)

AP 1 ea 2 ea 3 eaBread, Whole Grain Thins

MethodStep

1 HACCPRefer to HACCP Plan Form HFS# 005: Prepared Cold for Cold Storage.

2 Prep Pesto Hummus Combine Hummus and pesto to a spread, set aside for service .

3 Assemble the sandwichPrepare the Grilled Vegetables and the Basil Pesto ahead of time and set aside in the refrigerator. Thinly slice the beef against the grain

Spread 1/2 Tbsp. Pesto Hummus on top of sandwich half, top with lettuce leafTop with the 2 1/2 oz. thinly sliced beef and 1/2 cup grilled vegetables. Finish the sandwich with the top of the bread and serve.

Recipe Notes:

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 proprietary and confidential to CGNA and may not be copied, used or disclosed without the express written permission of CGNA.

Morrison Healthcare of 27 Report Run: Aug 13 2014

%DV Amount/Serving%DVAmount/Serving%DV

Daily Value - Approximate nutritive values per serving Calories Calories from Fat256.9 110.5

Percent Daily Values (%DV) are based on a 2000-calorie diet.

Total Fat Cholesterol

Sodium

Protein

Total Carb. Vitamin A

Vitamin C

Calcium

IronSaturated Fat

Trans Fat

Fiber

Sugars

7.7g

12.5g

522.7mg

+0.0g

3.3g

12.3g 18.9%

16.4%

9.6%

21.8%

9.8%

30.8%

45.8%

67.0%

8.2%

15.7%

28.8mg

+5.4g

Amount/Serving %DV %DV

29.3g

Cost per Serving: 1.58 Selling Price: 6.60 Food Cost: 24%



1/2 cup

Minimum Batch: 1

Maximum Production:

Portion:

Grilled Vegetables (5294.10) Revision Date: Jun 23, 2014

Sub Recipe For Bistro Beef Sandwich with Charred Vegetables and Pesto Hummus (61832.2)

1 Servings

4 oz

2 Servings

8 oz

3 Servings

12 oz


2 AP 1 oz 2 oz 3 ozRed Bell Peppers, FreshAP <1/8 tsp <1/8 tsp 1/8 tspGround Black PepperAP 1/2 tsp 1 tsp 1-1/2 tspOil, Olive Canola BlendAP <1/8 tsp <1/8 tsp 1/8 tspKosher SaltAP 1 oz 2 oz 3 ozYellow Squash, 1/2 " Bias Cut,

HalvedAP 1-1/8 oz 2-1/4 oz 3-1/4 ozZucchini Squash, Fresh, 1/2" Bias

Cut, HalvedAP 1/2 oz 1 oz 1-1/2 ozAsparagus Spears, FreshAP 1 oz 2 oz 3 ozPortabella Mushrooms, Fresh

MethodStep

1 HACCPRefer to HACCP Plan Form: HFS #003 Prepared Hot for Cold Service; or HACCP Plan Form: HFS #001 Prepared Hot for Hot Service.

Place any food waste in TrimTrax bucket.

2 Prep VegetablesClean and grill off porabella mushrooms Trim Asparagus to remove the woody endsSlice vegetables to prepCombine oil, salt and pepper in medium sized bowl, add vegetables and toss to combine.

3 Grill VegetablesGrill all vegetables on both sides to internal temperature must reach 140F. Place grilled vegetables in #200 panCover and refrigerate vegetables until internal temperature reaches 40F or less.



Recipe Notes:



Crispy Oven Baked Tots with Cheese Sauce and Chili

1 plate

Minimum Batch: 1

Maximum Production:

Portion:

Chili Cheese Tot " Fries" (38549.1) Revision Date: Jun 25, 2014


322.6 8.2 34.6 17.1 17.9 640.7 3.3 584.1


2 1 oz 2 oz 3 ozCheddar Cheese Sauce (32217.1)EP 1 tbsp 2 tbsp 3 tbspGreen Onions, Bunch, SlicedAP 4 oz 8 oz 12 ozTater Puffs, Frozen

2 oz 4 oz 6 ozGreat Living Ethnic Beef Chili (64067)

MethodStep

1 HACCPRefer to HACCP plan Form HFS # 001 Prepared Hot for Hot Service.

2 Bake FriesBake tater tots in oven until crisp Remove from oven and place on serving plateTop each plate with 2 oz southwest chili and drizzle with 1 oz hot Cheddar Cheese Sauce and garnish with 1 Tbsp. sliced Green Onions

Recipe Notes:

Changed from fries to tater tot.





Sodium

Protein


Vitamin C

Calcium

IronSaturated Fat

Trans Fat

Fiber

Sugars

3.3g

8.2g

640.7mg

+0.3g

5.9g

17.1g 26.3%

29.3%

6.0%

26.7%

11.5%

13.3%

13.3%

20.0%

9.3%

10.7%

17.9mg

1.9g


34.6g




2 floz

Minimum Batch: 1

Maximum Production:

Gather all mise en place. Place the half and half in a large sauce pot andplace over medium heat.

Portion:

Cheddar Cheese Sauce (32217.1) Revision Date: Jun 10, 2014

Sub Recipe For Chili Cheese Tot " Fries" (38549.1) 1 Servings

1 oz

2 Servings

2 oz

3 Servings

3 oz


3 AP 1/4 cup 1/4 cup 1/2 cupHalf & Half Cream4 AP 1 tsp 1 tsp 2 tspCold Water

AP 3/4 tsp 3/4 tsp 1-1/2 tspCornstarch5 AP <1/8 tsp <1/8 tsp <1/8 tspKosher Salt6 AP 1/2 oz 1/2 oz 1 ozCheese, Cheddar Shredded

MethodStep

1 HAACPRefer 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 Mise en placeGather all mise en place.

3 Heat half and halfPlace the half and half in a large sauce pot and place over medium heat.

4 Add cornstarchDissolve the cornstarch in the water and when the cream is hot whisk in the cornstarch mixture. Allow to come to a boil and reduce to a simmer. Continue stirring until mixture is thickened, being careful not to burn the bottom of the pan.

5 Add saltSeason with salt and allow to simmer approximately 3-5 minutes until the starchy taste from the cornstarch goes away.

6 Whisk in cheeseRemove from the heat and whisk in the shredded cheese until it is melted. Place into a container, chill down to <40 F in less than four hours. Label, date and refrigerate; will keep for 2-3 days in a refrigerator or walk-in. Can store longer in the freezer.



Gather all mise en place. Place the half and half in a large sauce pot andplace over medium heat.

Recipe Notes:

This creamy cheddar cheese sauce is gluten free. However it is only gluten free if using block style cheese pre shredded cheeses may have anti caking agents which contain some sort of flour or gluten containing ingredient



1 cup

Minimum Batch: 1

Maximum Production:

Portion:

Great Living Ethnic Beef Chili (64067) Revision Date: Aug 19, 2013

Sub Recipe For Chili Cheese Tot " Fries" (38549.1) 1 Servings

2 oz

2 Servings

4 oz

3 Servings

6 oz


AP 3/4 oz 3/4 oz 3/4 ozCool WaterAP 1/8 tsp 1/8 tsp 1/8 tspSea Salt

2 AP 1-1/8 oz 1-1/8 oz 1-1/8 ozGround Beef, 80/20, RawAP 1/2 tsp 1/2 tsp 1/2 tspOil, Olive Canola Blend

3 AP 1/2 oz 1/2 oz 1/2 ozDiced Green Bell Peppers, FreshAP 1/2 oz 1/2 oz 1/2 ozDiced Red Bell Peppers, FreshAP 1/4 tsp 1/4 tsp 1/4 tspGarlic Chopped in WaterAP 1/4 tsp 1/4 tsp 1/4 tspGround CuminAP 1/2 tsp 1/2 tsp 1/2 tspLight Chili PowderAP 1/8 tsp 1/8 tsp 1/8 tspOregano, Dried, CrumbledAP 3/4 tsp 3/4 tsp 3/4 tspGround PaprikaAP <1/8 tsp <1/8 tsp <1/8 tspWhole Thyme, DriedAP 1-3/4 oz 1-3/4 oz 1-3/4 ozTomatoes, Diced in Juice, No Added

Salt, Canned, Incl LiquidsAP <1/4 ea <1/4 ea <1/4 eaWhole Bay LeafAP 1/8 tsp 1/8 tsp 1/8 tspMexican Seasoning, Salt Free

4 AP <1/4 Can#10 <1/4 Can#10 <1/4 Can#10Beans, Garbanzo, Canned, DrainedAP 3/4 tsp 3/4 tsp 3/4 tspCilantro, Fresh, Chopped

MethodStep

1 HACCPRefer to HACCP Plan Form HFS# 001: Prepared Hot for Hot Service.

2 Sautee Beef Heat half of the oil oil in a pot oven over medium-high heat.Add the ground beef and cook, stirring occasionally, until browned on all sidesRemove sauteed beef from pot and set aside

3 Sautee Vegetables Reduce heat to medium and add remaining teaspoons oil to the pot. Add onions and bell peppers; cook, stirring frequently, until onions are golden brown, 10 to 20 minutes. Add garlic, cumin, chili powder, oregano, paprika, thyme, bay leaf and mexican seasoning Stir until aromatic, about 2 minutes.Add Water and simmer, scraping up any browned bits, for about 3 minutes. add diced tomatoes and reserved sauteed ground beef Simmer, stirring occasionally, for about 30 mimnutes

4 Finnish Add the drained Grabanzo beans; cook, covered, stirring occasionally, until chili has thickened,Remove bay leaves. Stir in cilantro and serve



Recipe Notes:



3/4 cup

Minimum Batch: 1

Maximum Production:

Portion:

Coffee (1319) Revision Date: Jan 22, 2013


1.8 0.2 0 0 0 3.6 0 87


1 AP 14 oz 1 lb, 12 oz 2 lb, 10 ozGround CoffeeAP 3 gal, 2 qt 7 gal 10 gal, 2 qtWater

MethodStep

1 Refer to HACCP Plan Form HFS# 001: Prepared Hot for Hot Service.

Brew coffee according to manufacturer's directions.

2 Portion 6 ounces of coffee in each cup. Hold warm for service.

Recipe Notes:





Sodium

Protein


Vitamin C

Calcium

IronSaturated Fat

Trans Fat

Fiber

Sugars

0.0g

0.2g

3.6mg

0.0g

0.0g

0.0g 0.1%

0.0%

0.0%

0.1%

0.0%

0.0%

0.0%

0.0%

0.4%

0.1%

0.0mg

0.0g


0.0g




Baked whole wheat flatbread topped with cilantro sour cream, pepper jack cheese, fresh salsa, black beans and scrambled eggs.

1 ea

Minimum Batch: 1

Maximum Production:

Portion:

Huevos Ranchero Flatbread (55516) Revision Date: Jun 25, 2014


195.6 12.7 14.7 9.6 24.4 308.9 3.4 321.6+



2 AP 1-1/2 cup 3 cup 1 qt, 1/2 cupLowfat Sour Cream3 3 cup 1 qt, 2 cup 2 qt, 1 cupTomato Salsa, Great Living

(15286.1)AP 2-1/4 cup 1 qt, 1/2 cup 1 qt, 2-3/4 cupEgg, Liquid Cholesterol FreeAP 1-1/2 cup 3 cup 1 qt, 1/2 cupBlack Beans, Canned, Drained,

RinsedAP 1-1/2 cup 3 cup 1 qt, 1/2 cupShredded Pepper Jack CheeseAP 12 ea 24 ea 36 eaCilantro Sprigs, FreshAP 1 ea 2 ea 3 eaFlatbread, Whole Grain, 12"X12"

MethodStep

1 HACCPRefer to HACCP Plan Form HFS# 001: Prepared Hot for Hot Service. 2 Prepare Spread Cilantro Sour Cream: For the cilantro sour cream combine the cilantro, sour cream and water in a blender/food processor and blend until smooth. Set aside and hold at 40 F for at least 30 minutes until ready to use.

3 Prepare Flatbread Prepare recipe #15286.1 (Tomato Salsa) according to recipe.

Scramble the eggs in a non stick pan until internal temperature reaches 145 degrees F.

Spread each flatbread with 2 tablespoons of the cilantro sour cream mixture. Top with 2 tablespoons of the shredded pepper jack cheese, followed by the 2 tablespoons of the black beans. Sprinkle each flatbread with 1/4 cup of scrambled eggs. Return the flatbreads to the oven for an additional 3-5 minutes and bake until the cheese has melted and crust is slightly crisp.

Remove from the oven and top with 2 Tablespoons fresh salsa and a cilantro sprig.



Recipe Notes:





Sodium

Protein


Vitamin C

Calcium

IronSaturated Fat

Trans Fat

Fiber

Sugars

3.4g

12.7g

308.9mg

+0.0g

5.2g

9.6g 14.8%

26.1%

8.1%

12.9%

4.9%

13.7%

16.7%

23.4%

15.5%

5.0%

24.4mg

+2.5g


14.7g




1 ladle2oz

Minimum Batch: 1

Maximum Production:

Portion:

Tomato Salsa, Great Living (15286.1) Revision Date: Jul 06, 2012

Sub Recipe For Huevos Ranchero Flatbread (55516) 12 Servings

3 cup

24 Servings

1 qt, 2 cup

36 Servings

2 qt, 1 cup


2 EP 2 tsp 1 tbsp, 1-1/8 tsp 2 tbsp, 1/8 tspCilantro, Fresh, ChoppedAP 2 tbsp, 2-1/4 tsp 1/3 cup, 1/2 tsp 1/2 cup, 3/4 tspLime JuiceAP 7-1/2 oz 15 oz 1 lb, 6-1/2 ozLow Sodium Vegetable JuiceAP 2-3/4 oz 5-1/2 oz 8-1/4 ozDiced Green Bell Peppers, FreshAP 13-1/2 oz 1 lb, 11-1/2 oz 2 lb, 9 ozDiced Tomatoes, Fresh, 1/4"

MethodStep

1 Refer to HACCP plan Form HFS # 005 Prepared Cold for Cold Storage.

Make the Day Before.

2 Combine all the ingredients in large bowl. Take out 3/4 of mixture and puree. Pour back into mixing bowl and combine with remaining salsa.

Place in food storage container, cover, label, date and refrigerate until internal temperature reaches 41F or less and needed for service.

Recipe Notes:

Make the Day Before.



1 serving

Minimum Batch: 1

Maximum Production:

Portion:

Pizza Core: Spicy Portabella Flatbread (68021) Revision Date: Mar 11, 2014


339.3 20 27.6 16.8 31.9 621.1 4.8 278+



2 AP 1 ea 2 ea 3 eaFlatbread, Whole Grain, 12"X12"4 oz 8 oz 12 ozPizza Core: White Sauce (67964)

AP 1 cup 2 cup 3 cupCheese, Mozzarella, Part Skim, Shredded

1 cup 2 cup 3 cupRoasted Portabella Mushrooms (14172)

AP 1 tsp 2 tsp 1 tbspCrushed Red PepperAP 2 tsp 1 tbsp, 1 tsp 2 tbspParsley, Fresh, Chopped

1 tbsp 2 tbsp 3 tbsp2Mato - Mamma's Blessing: Pizza Topping (14827)

MethodStep

1 Refer to HACCP Plan Form HFS# 001: Prepared Hot for Hot Service.

2 Top each 12"x12" flatbread as follows: Spread sauce evenly to edges of the dough. Spread cheese and toppings evenly on flatbread. Sprinkle with mamas blessing.

3 Bake at a 425F convection oven until golden brown. Cut flatbreads in to 3rds, then each 12"x4" flatbread in half, then each half diagonally across. Slide onto flatbread boat. Hold hot for service.

Recipe Notes:







Sodium

Protein


Vitamin C

Calcium

IronSaturated Fat

Trans Fat

Fiber

Sugars

4.8g

20.0g

621.1mg

+0.1g

7.0g

16.8g 25.9%

35.0%

10.6%

25.9%

9.2%

19.4%

14.3%

2.9%

40.6%

5.0%

31.9mg

3.5g


27.6g




1 tbsp

Minimum Batch: 1

Maximum Production:

Portion:

2Mato - Mamma's Blessing: Pizza Topping (14827) Revision Date: Jul 24, 2013

Sub Recipe For Pizza Core: Spicy Portabella Flatbread (68021) 3 Servings

1 tbsp

6 Servings

2 tbsp

9 Servings

3 tbsp

Pizza Core: White Sauce (67964) 4 Servings

1-1/4 tsp

8 Servings

2-3/4 tsp

12 Servings

1 tbsp, 1-1/8 tsp


1 AP 1/8 tsp 1/4 tsp 1/4 tspGarlic PowderAP 2 tbsp 3 tbsp 1/4 cup, 1 tbspCheese, Parmesan, GratedAP 1/2 tsp 1/2 tsp 1 tspOregano, Dried, CrumbledAP 1/8 tsp 1/4 tsp 1/4 tspCrushed Red Pepper

MethodStep

1 Make BlessingRefer to HACCP Plan Form: HFS# 005 Prepared cold for cold storage.Mix all ingredients well. Place in appropriate container. Label with date and refrigerate. Recommend use within 72 hours (3 days) of date. Portion: 1 tbsp

Recipe Notes:



1 oz

Minimum Batch: 1

Maximum Production:

Portion:

Pizza Core: White Sauce (67964) Revision Date: Mar 11, 2014


4 oz

6 Servings

8 oz

9 Servings

12 oz


2 AP 2-3/4 oz 5-1/2 oz 8-1/4 ozRicotta Cheese, Part SkimAP 1-1/8 oz 2-1/4 oz 3-1/2 oz2% Milk, GallonAP <1/8 tsp <1/8 tsp 1/8 tspWhite PepperAP <1/8 tsp 1/8 tsp 1/8 tspSalt

1-1/4 tsp 2-3/4 tsp 1 tbsp, 1-1/8 tsp2Mato - Mamma's Blessing: Pizza Topping (14827)

MethodStep

1 Refer to HACCP Plan Form ACS# 005: Prepared Cold for Cold Storage.

2 Combine all ingredients in mixing bowl and marinade for minimum of 2 hours.

Recipe Notes:



1/4 cup

Minimum Batch: 1

Maximum Production:

Portion:

Roasted Portabella Mushrooms (14172) Revision Date: Jan 14, 2013


1 cup

6 Servings

2 cup

9 Servings

3 cup


2 EP 4 oz 8 oz 12 ozPortabella Mushrooms, FreshAP 1 tsp 2 tsp 1 tbspDressing, Italian, Fat Free

MethodStep

1 Refer to HACCP Plan Form HFS #002: Prepared Hot, Chilled for Storage

2 Cut the portabella mushrooms (gills removed) into 1/2 - inch slices.Toss in bowl with Italian vinaigrette.

3 In batches place the mushrooms on Turbo Chef Sheet.Bake on setting Portabella Mushroom Setting #1.Cool completely. Cover, label, date and refrigerate until ready to make flatbreads.

Recipe Notes:



1 serving

Minimum Batch: 1

Maximum Production:

Portion:

Sweet Potato Fries with Dips (69748) Revision Date: Jul 01, 2014


359.8 1.7 46.5 18.1 4.4 667.5 4.3 318.9


2 4 oz 8 oz 12 ozBaked Sweet Potato Fries (24924)AP 1 oz 2 oz 3 ozDressing, Honey Mustard

1 oz 2 oz 3 ozChipotle Ranch Dressing (34857.1)

MethodStep

1 HACCPRefer to HACCP Plan Form HFS# 004: Prepared Cold for Cold Service.Refer to HACCP Plan Form HFS# 001: Prepared Hot for Hot Service.

2 ServeBake sweet potatoes in convection oven until crisp or bake Sweet Potato fries in Turbo chef oven at Sweet Potatoes setting

Serve 4 ounces of hot sweet potato fries with 1 ounce of each dip.

Recipe Notes:





Sodium

Protein


Vitamin C

Calcium

IronSaturated Fat

Trans Fat

Fiber

Sugars

4.3g

1.7g

667.5mg

0.2g

2.4g

18.1g 27.8%

12.2%

1.5%

27.8%

15.5%

17.2%

81.2%

20.8%

4.0%

4.1%

4.4mg

19.0g


46.5g




1/2 cup

Minimum Batch: 1

Maximum Production:

Portion:

Baked Sweet Potato Fries (24924) Revision Date: Jan 14, 2013

Sub Recipe For Sweet Potato Fries with Dips (69748) 1 Servings

4 oz

2 Servings

8 oz

3 Servings

12 oz


2 AP 6 oz 9 oz 12 ozSweet Potato Fries

MethodStep

1 Refer to HACCP plan Form HFS # 001 Prepared Hot for Hot Service.

2 Bake on sweet potato fries until internal temperature reaches 140F.

Portion 1/2 cup (3 oz) of sweet potato fries on serving dish. Hold warm for service.

Recipe Notes:



1 oz (p)

Minimum Batch: 1

Maximum Production:

Portion:

Chipotle Ranch Dressing (34857.1) Revision Date: Aug 05, 2014

Sub Recipe For Sweet Potato Fries with Dips (69748) 1 Servings

1 oz

2 Servings

2 oz

3 Servings

3 oz


2 AP 1/8 tsp 1/4 tsp 1/2 tspChipotle Peppers, Canned, MincedAP 2 tbsp, 2-1/8 tsp 1/3 cup, 1/8 tsp 1/2 cup, 1/4 tspDressing, Ranch

MethodStep

1 Refer to HACCP Plan Form HFS# 004: Prepared Cold for Cold Service.

2 Pour ingredients into a mixing bowl and whisk to combine.

Place in food storage container, cover, label and refrigerate to below 41 degrees.Dressings will keep for 1 week in the refrigerator.

Recipe Notes:



Sweet Potato, Pear and Tangy Pineapple baked together with sour cream and spices into a wonderful fall dessert.

1 ea

Minimum Batch: 1

Maximum Production:

Portion:

Sweet Potato, Pear and Pineapple Bread Pudding (55155)

Revision Date: Aug 07, 2014


192.2 5.1 40.4 1.6 2 189.8 3.4 202.5


2 AP 1 cup 2 cup 3 cupFat Free Sour CreamAP 3/4 cup 1-1/2 cup 2-1/4 cup1% Milk, GallonAP 2/3 cup 1-1/3 cup 2 cupSuperfine Granulated SugarAP 1/2 cup 1 cup 1-1/2 cupEgg White, PasteurizedAP 1 tbsp 2 tbsp 3 tbspBaking PowderAP 1 tsp 2 tsp 1 tbspPure Vanilla ExtractAP 1 tsp 2 tsp 1 tbspGround CinnamonAP 2 spray 4 spray 6 sprayCooking Spray, Pan Coating

3 AP 3/4 cup 1-1/2 cup 2-1/4 cupDiced Pears,Juice Pack, Canned, Drained

AP 3/4 cup 1-1/2 cup 2-1/4 cupCrushed Pineapple, Juice Pack, Canned, Drained

AP 1 lb 2 lb 3 lbSweet Potatoes, Syrup Pack, Canned, Drained

AP 1/2 cup 1 cup 1-1/2 cupCranberries, DriedAP 1 qt 2 qt 3 qtWheat Bread, Cubed

4 AP 3 cup 1 qt, 2 cup 2 qt, 1 cupOld Fashioned Oatmeal Cereal, Dry

MethodStep

1 HACCPRefer 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 Make the CustardPreheat the oven to 375 degrees F (190 degrees C). Lightly spray individual ramekins or 2 quart casserole dish (16 portions equals half pan) with pan spray.In a large bowl, whisk together the sour cream, milk, sugar, eggs, baking powder, cinnamon and vanilla.



16 portions of Bread Pudding equals 1x 1/2 pan

3 Finish Bread Pudding*Reserve all liquid from canned fruits and save for step 4Dice wheat bread into 1/2 inch square pieces. Place on sheet tray and toast in oven. While bread is toasting, combine custard with the pears, pineapple, sweet potatoes (cut into 1/2" chunks) and cranberries just to coat, then add the toasted bread and mix until evenly distributed. Pour into the prepared baking dish. Set aside.

4 BakeBake for 15 minutes in the preheated oven, remove from oven and toss oats with reserved liquid and crumble on top of pudding. Bake for 15 minutes or until evenly puffed up and browned. Serve as dessert with vanilla yogurt and mint if desired.

Recipe Notes:





Sodium

Protein


Vitamin C

Calcium

IronSaturated Fat

Trans Fat

Fiber

Sugars

3.4g

5.1g

189.8mg

+0.0g

0.3g

1.6g 2.5%

1.7%

0.7%

7.9%

13.5%

13.7%

53.4%

7.0%

11.5%

8.0%

2.0mg

16.9g


40.4g




1 sandwich

Minimum Batch: 1

Maximum Production:

Portion:

Tuna Salad Sandwich with sweet Grapes (61694.1) Revision Date: Aug 13, 2014


319 29.1 46.9 4.2 29.6 460.2 9.6 834.6+



1 4 oz 8 oz 12 ozMediterranean Tuna Salad with Capers and Feta (61573)

AP 1/4 cup 1/2 cup 3/4 cupFresh Green BeansAP 1 tsp 2 tsp 1 tbspMustard, Dijon

2 AP 1 ea 2 ea 3 eaBread, Sandwich Thins, 100% WW, 1.5 oz

AP 2 ea 4 ea 6 eaTomatoes, Each SliceAP 1 ea 2 ea 3 eaLettuce,Romaine, Individual LeafAP 2 oz 4 oz 6 ozEnglish Cucumbers, Sliced Thin on

the Bias1/2 cup 1 cup 1-1/2 cupWhole+Sum100: Tri Color Grapes

(29187)AP 1 oz 2 oz 3 ozOnions, Red, Fresh, Each Slice

MethodStep

1 HACCPRefer to HACCP Plan Form HFS# 004: Prepared Cold for Cold Service.Refer to HACCP Plan Form HFS# 003: Prepared Hot, Chilled for Cold Service.

Cook the beans in boiling water until al dente, strain and chill in Ice water Dice the green beans and fold into the tuna salad with the dijon mustard.

2 Assembly Place lettuce leaf on sandwich thin half, top with 2 slices of tomato, 2 slices of red onion and 3 cucumber slices.

Put ½ cup tuna salad mix ( 4 ounce) on top and finish sandwich with remaining bread and serve with 1/2 cup grapes on the side.

Sandwich can be served as a Panini. However the lettuce should be removed before the grilling of the Panini Method: Spray Panini grill with oil and place sandwich on Panini grill and press. Cook the Panini until golden on both sides



Recipe Notes:





Sodium

Protein


Vitamin C

Calcium

IronSaturated Fat

Trans Fat

Fiber

Sugars

9.6g

29.1g

460.2mg

+0.0g

1.6g

4.2g 6.5%

8.0%

9.9%

19.2%

15.6%

38.3%

47.1%

30.5%

15.1%

+20.9%

29.6mg

19.3g


46.9g




4 oz

Minimum Batch: 1

Maximum Production:

Portion:

Mediterranean Tuna Salad with Capers and Feta (61573)

Revision Date: Sep 26, 2013

Sub Recipe For Tuna Salad Sandwich with sweet Grapes (61694.1)

1 Servings

4 oz

2 Servings

8 oz

3 Servings

12 oz


2 AP 1/4 tsp 1/2 tsp 3/4 tspLemon Juice, FreshAP <1/8 tsp 1/8 tsp 1/8 tspGround Black PepperAP 3 oz 5-3/4 oz 8-3/4 ozTuna, Chunk Light Water PackedAP 2/3 oz 1-1/4 oz 2 ozRoma Tomatoes, Fresh, Diced 1/4"AP 1/4 oz 1/2 oz 3/4 ozCheese, Feta, CrumbledAP 1/8 oz 1/3 oz 1/2 ozArtichoke Hearts, CannedAP <1/8 oz 1/4 oz 1/3 ozOnions, Red, Fresh, DicedAP 3/4 tsp 1-1/2 tsp 2-1/8 tspKalamata Olives, Pitted, ChoppedAP 1/4 tsp 1/2 tsp 3/4 tspCapers, Drained

MethodStep

1 HACCPRefer to HACCP Plan Form HFS# 004: Prepared Cold for Cold Service.

2 Mix Salad Place tuna in bowl and flake. Add tomato, feta, artichokes, onion, olives, capers, lemon juice and pepper; stir to combine.

Place tuna salad in food service container, cover with lid, label and refrigerate until service.

Recipe Notes:



3/4 cup

Minimum Batch: 1

Maximum Production:

Grapes, Grapes and More Grapes

Portion:

Whole+Sum100: Tri Color Grapes (29187) Revision Date: Dec 04, 2013

Sub Recipe For Tuna Salad Sandwich with sweet Grapes (61694.1)

1 Servings

1/2 cup

2 Servings

1 cup

3 Servings

1-1/2 cup


1 EP 1/4 cup 1/2 cup 1/2 cupConcord GrapesEP 1/4 cup 1/2 cup 1/2 cupGreen Seedless Grapes, HalvedEP 1/4 cup 1/2 cup 1/2 cupRed Grapes, Fresh, HalvedEP 2 ea 4 ea 4 eaMint Sprig, Fresh

MethodStep

1 Refer to HACCP Plan Form HFS# 004: Prepared Cold for Cold Service.Combine all the grapes together in a serving bowl. Garnish with fresh mint.Portion size: 3/4 cup (approximately 4 oz).Hold cold for cold service

Recipe Notes:

FIT, VeganThis Whole+Sum100 recipe works for WSBreakfast100 and Whole+Sum100(Vegetable/Fruit).



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