©2010 Michael Foods, Inc. All Rights Reserved. 1/10 EGG277 breakfast gyro Papetti’s® Table Ready® Plain Omelet #15270 breakfast gyro Yield: 1 SERVING

INGREDIENTS amount METHOD Papetti’s® Table Ready ® 1 1. Place open-faced omelet on 350º F Plain Omelet #15270, thawed flattop grill. Warm both sides. gyro meat, cooked and shaved 3 oz. 2. Meanwhile, place gyro meat on grill to heat. tomato, diced 1 oz. 3. Remove omelet from grill and place red onion, diced 1 oz. on plate. Pile gyro meat, tomato and tzatziki sauce 1 oz. onion on omelet. 4. Fold and top with tzatziki sauce and serve.

• Serve with Greek Salad or Northern Star® Red Skin Wedge Potatoes #15870 QUICK drizzled with olive oil and fresh oregano TIPS • For a healthier option, use Papetti’s® Better’n Eggs® Omelet #15207 • Daypart suggestion: lunch through dinner Greek fries Northern Star ® Classic Cut French Fries #27160 greek fries Yield: 1 SERVING

INGREDIENTS amount METHOD Northern Star® Classic Cut 8 oz. 1. Deep-fry potatoes until golden brown. French Fries #27160 2. Pile fried potatoes in the middle of cream cheese, softened 3 oz. a plate. sour cream 2 oz. 3. Mix together the cream cheese and sour cream. Drizzle over potatoes. red pepper hummus 4 oz. 4. Drizzle hummus over the potatoes. feta cheese 3 oz. 5. Top with feta cheese, red pepper, red red pepper, diced 1 oz. onion, cucumber and olives. Serve. red onion, diced 1 oz. cucumber, diced 2 oz. Kalamata olives, diced 1 oz.

QUICK • Serve with a side of olive tapenade or hummus for dipping TIPS • Daypart suggestion: lunch through late night dessert sushi Papetti’s® Easy Eggs® Liquid Whole Eggs #91200 dessert sushi Yield: 1 ROLL EQUALS 1 SERVING

INGREDIENTS amount METHOD Papetti’s® Easy Eggs® 2 qts. 1. Combine cornstarch and lemon juice Liquid Whole Eggs #91200 to make a slurry. cornstarch ¼ cup 2. Mix in eggs. Stir thoroughly until there are no cornstarch lumps. lemon juice 2 Tbs. 3. Place parchment paper on full sheet strawberry cream cheese, softened 1 cup pan. Spray with non-stick spray. kiwis, thinly sliced 2 4. Pour eggs onto parchment in a thin, strawberries, sliced 6 even layer. 5. Bake at 200º F for 7 minutes. Wrap should be cooked through, thin and pliable. 6. Cut into 8" x 8" squares to form sushi wraps. 7. To assemble a dessert sushi, spread the cream cheese on 1 sushi wrap. 8. Place kiwi slices down the middle of wrap. Place strawberries on top of kiwi. 9. Roll up the wrap so it is in a sushi roll form. Slice into 1" pieces and serve.

QUICK • Serve with chocolate sauce TIPS • Daypart suggestion: brunch, dessert or appetizer POtato gorgonzola pizza Northern Star ® Sliced Potatoes #15120 potato gorgonzola pizza Yield: 1 SERVING

INGREDIENTS amount METHOD Northern Star® Sliced Potatoes #15120 4 oz. 1. Stretch out pizza dough and brush with pizza dough, pre-sheeted 7-in. olive oil. Place dough on char broiler. Grill on both sides until dough has nice red onion, caramelized 2 oz. grill marks. Gorgonzola cheese 4 oz. 2. Grill potatoes until brown. Shingle potato slices around the pizza. olive oil ¼ cup 3. Sprinkle the caramelized red onion and arugula 1 oz. Gorgonzola cheese over the potatoes. balsamic reduction 1 oz. 4. Bake pizza for 10 minutes in a 350º F oven. Remove from oven. 5. Top with arugula. Drizzle with balsamic reduction and serve.

• Perfect for sharing or as a single-serve pizza QUICK • Add sausage or shredded chicken for a heartier meal option TIPS • Daypart suggestion: lunch through late night cajun stuffed french toast blt Papetti’s® Table Ready® Cinnamon Swirl French Toast #85800 Papetti’s® Table Ready® Natural Shaped Patty #85839 Cajun stuffed french toast blt Yield: 1 SERVING

INGREDIENTS amount METHOD Papetti’s® Table Ready® 2 slices 1. On 350º F flattop grill, warm up both Cinnamon Swirl French Toast #85800 sides of French toast. Papetti’s® Table Ready® 2. Heat egg patty on grill. 1 Natural Shaped Patty #85839 3. Spread mayonnaise on one slice of pepper jack cheese 1 slice French toast. Top with cheese, lettuce, tomato, egg patty and bacon slices. lettuce leaves 1 oz. 4. Top with remaining French toast slice. tomato, sliced 2 slices Serve. bacon, cooked 2 slices spicy mayonnaise (1 cup mayonnaise and 1 Tbs. 1 Tbs. Tabasco® sauce)

• Serve with Northern Star® Shredded Hashbrown Potatoes #15100, QUICK seasoned with green chili TIPS • Daypart suggestion: breakfast through dinner potatoes napoleon Northern Star ® Shredded Hash Brown Potatoes #15100 Potatoes napoleon Yield: 1 SERVING

INGREDIENTS amount METHOD Northern Star® Shredded 9 oz. 1. Place hash browns in 3 piles of 3 ounces Hash Brown Potatoes #15100 each on 350º F flattop grill. Cook until Black Forest ham, thinly sliced 3 oz. golden brown on both sides. 2. Add ham and chicken slices to the grill. chicken breast, thinly sliced 3 oz. Cook until hot. Swiss cheese 2 slices 3. On 1 pile of hash browns, place 1 piece red pepper coulis 3 oz. of Swiss cheese and the ham. Place second pile of hash browns on top of Dijon mustard cream sauce 3 oz. the ham. Top with remaining slice of Swiss cheese and the chicken slices. Place last pile of hash browns on top of chicken. 4. Place assembled Napoleon on a baking sheet. Heat in 350º F oven until cheese is melted throughout. 5. Drizzle Dijon mustard cream sauce on plate. Place Napoleon on sauce. Top with red pepper coulis. Serve immediately.

QUICK • Serve with fresh seasonal fruit and assorted breads TIPS • Daypart suggestion: brunch through dinner Southwest Egg Salad melt Papetti’s® Table Ready® Hard Cooked Eggs #85018 southwest egg salad melt Yield: 1 SERVING

INGREDIENTS amount METHOD Papetti’s® Table Ready® 3 eggs 1. Dice eggs and toss with black beans, Hard Cooked Eggs #85018 corn, red pepper and cilantro in bowl. black beans, cooked ½ oz. Mix in mayonnaise and season with salt and pepper. corn kernels ½ oz. 2. Place 1 slice of cheese on the bottom roasted red pepper, diced ½ oz. slice of bread. Top with egg salad, remaining cheese and bread slice. cilantro, finely chopped ½ oz. 3. Grill sandwich on 350º F flattop grill until chipotle mayonnaise ¼ cup golden brown and cheese is melted. salt and pepper to taste Serve immediately. pepper jack cheese 2 slices sourdough bread 2 slices

• Serve with Northern Star® Classic Cut French Fries #27160 QUICK • For an even easier option, try Papetti’s® Table Ready® Hard Cooked TIPS Diced Eggs #64102 • Daypart suggestion: lunch through dinner Anna potatoes Northern Star ® Sliced Potatoes #15120 anna potatoes Yield: 8 SERVINGS

INGREDIENTS amount METHOD Northern Star® Sliced Potatoes #15120 4 lbs. 1. Liberally coat sautoir pan with butter as needed butter. Arrange potato slices in concentric rings. butter, clarified as needed 2. Lightly brush each layer with clarified salt and pepper to taste butter. Season with salt and pepper. 3. Cover the potatoes. Cook them over medium heat until bottom layer is brown. Turn potato cake and brown the other side. 4. Cook in 400º F oven until tender, about 30-35 minutes. 5. Drain off excess butter and turn potato cake onto a platter. Slice and serve.

• Serve with sour cream QUICK • Perfect side with a variety of center-of-plate proteins, i.e. roasted chicken TIPS or steak • Daypart suggestion: breakfast through dinner Steak and Egg Salad Papetti’s® Table Ready® Hard Cooked Eggs #85018 Steak and Egg salad Yield: 1 SERVING

INGREDIENTS amount METHOD Papetti’s® Table Ready® 1 cup 1. Cut the lettuce quarter in half and Hard Cooked Eggs #85018, quartered arrange on plate so the halves form iceberg lettuce, quartered into wedge 1½ cups a cup. 2. Arrange steak, bleu cheese, bacon skirt or flank steak, grilled and diced 1½ cups and onion over lettuce. bleu cheese crumbles 2 cups 3. Garnish outside of the plate with egg bacon, cooked and diced 2 tsp. wedges and serve. 4. Serve with bleu cheese dressing. red onion, diced 1 oz. bleu cheese dressing 1 oz.

QUICK • Cut lettuce head into quarters for a wedge salad option TIPS • Daypart suggestion: lunch through dinner granny smith flatbread with egg Papetti’s® Table Ready® Plain Omelet #15270 granny smith flatbread with egg Yield: 1 SERVING

INGREDIENTS amount METHOD Papetti’s® Table Ready® 1 1. Heat flatbread on 350º F flattop grill Plain Omelet #15270 until warm. flatbread 1 2. Microwave omelet about 2-3 minutes, or heat on 350º F flattop grill until hot. Granny Smith apple, sliced ¼ apple 3. Place omelet on flatbread. Top with bacon, cooked 2 slices apple slices, bacon, brown sugar brown sugar 1 Tbs. and Brie. 4. Place under broiler to melt sugar and Brie cheese, sliced 2 oz. Brie. Serve.

QUICK • Serve with a side salad TIPS • Daypart suggestion: breakfast through late night honey ham, cheddar cheese and potato pie Northern Star ® Shredded Hash Brown Potatoes #15100 & Home-Style Mashed Potatoes #15750 Pa p et t i’s ® Easy Eggs® Liquid Whole Eggs #91200 honey ham, cheddar cheese and potato pie Yield: 4 SERVINGS

INGREDIENTS amount METHOD Northern Star® Shredded 16 oz. 1. Spray 9" pie pan with non-stick spray. Hash Brown Potatoes #15100 2. In mixing bowl, combine hash browns Papetti’s® Easy Eggs® and eggs. Mix in melted butter. ¼ cup Liquid Whole Eggs #91200 3. Form potato-egg mixture around inside Northern Star® Home-Style of pan to form a crust. Press an empty 24 oz. Mashed Potatoes #15750 pie pan on top of potatoes. Bake at 350º F until brown, approximately 20-25 butter, melted 2 oz. minutes. Remove top pan and bake an honey ham, sliced 16 oz. additional 5 minutes. cheddar cheese, shredded 4 oz. 4. Place ham on top of hash brown crust. Top with mashed potatoes. 5. Bake at 350º F until hot, approximately 20 minutes. 6. Top with cheddar cheese. Slice and serve.

QUICK • Serve with a side salad or cup of soup TIPS • Daypart suggestion: lunch through dinner ham, and egg potato pancakes Northern Star ® Shredded Hash Brown Potatoes #15100 Papetti’s® Easy Eggs® Liquid Whole Eggs #91200 ham, egg and potato pancakes Yield: 1 SERVING

INGREDIENTS amount METHOD Northern Star® Shredded 12 oz. 1. In a mixing bowl, combine hash Hash Brown Potatoes #15100 browns, eggs, ham, cheese, salt and Papetti’s® Easy Eggs® pepper. Mix well. ¼ cup Liquid Whole Eggs #91200 2. Add matzo meal to absorb excess liquid. baked ham, diced 2 oz. 3. Form into 3 pancakes and place on Parmesan cheese, shredded 1 Tbs. 350º F flattop grill. salt and pepper to taste 4. Cook 4-5 minutes on each side until matzo meal 3 Tbs. golden brown. Serve immediately.

• Serve with applesauce compote QUICK • Serve with scrambled eggs TIPS • Daypart suggestion: appetizer, or breakfast through late night country fried omelet Papetti’s® Easy Eggs® Liquid Whole Eggs #91200 Papetti’s® Table Ready® Western Omelet #76601 country fried omelet Yield: 1 SERVING

INGREDIENTS amount METHOD Papetti’s® Easy Eggs® 12 oz. 1. Pour eggs into bowl and place flour in Liquid Whole Eggs #91200 another bowl. Papetti’s® Table Ready® 2. Dip omelet in egg wash, then dredge in 1 Western Omelet #76601, thawed flour, turning to coat both sides. Repeat egg wash and flour dredging. flour 4 oz. 3. Place bread crumbs in bowl. Dredge panko bread crumbs 2 oz. omelet in bread crumbs, coating both sides evenly. 4. Place omelet on well-oiled 350º F flattop grill or sauté pan. Cook until golden brown on both sides. Serve immediately.

• Serve over breakfast potatoes using Northern Star® Southern Style Diced #15110 QUICK and top with country gravy, or Northern Star® Shredded Hashbrowns #15100 TIPS and cheddar cheese • Daypart suggestion: breakfast through dinner Potato-crusted chicken caesar saNDWICH Northern Star ® Shredded Hash Brown Potatoes #15100 Papetti’s® Easy Eggs® Liquid Whole Eggs #91200 potato-crusted chicken caesar saNDWICH Yield: 1 SERVING

INGREDIENTS amount METHOD Northern Star® Shredded 12 oz. 1. Put flour in shallow bowl. Coat chicken Hash Brown Potatoes #15100 breast with flour and shake off excess. Papetti’s® Easy Eggs® 2. In mixing bowl, combine hash browns, 1/3 cup Liquid Whole Eggs #91200 eggs, cheese, salt and pepper.

flour 1/3 cup 3. Coat chicken breast with potato- egg mixture. chicken breast 5 oz. 4. Spray hot sauté pan or 350º F flattop Parmesan cheese 1 Tbs. grill with non-stick spray. Add salt and pepper to taste chicken breast. 5. Cook 3-5 minutes on each side romaine lettuce, chopped 2 oz. until brown. Transfer to oven to kaiser roll 1 finish cooking. Caesar dressing 1 oz. 6. Bake at 350º F until internal temperature of chicken reaches 165º F. 7. Place chopped romaine on bottom of Kaiser roll. Top with chicken. 8. Drizzle Caesar dressing over the chicken breast. Add Kaiser roll top and serve.

• Garnish with fresh fruit QUICK • Serve on bed of lettuce for an entrée salad TIPS • Daypart suggestion: lunch through dinner spanish rice with crab Papetti’s® Table Ready® Hard Cooked Eggs #85018 spaniSh rice with crab Yield: 1 SERVING

INGREDIENTS amount METHOD Papetti’s® Table Ready® 2 oz. 1. In a mixing bowl, combine eggs, rice, Hard Cooked Eggs #85018 snow crab, red pepper and peas. Spanish rice, cooked 6 oz. Mix well. 2. Microwave or bake in 350º F oven until snow crab, flaked 1 oz. hot, about 2 minutes. red pepper, diced small ½ oz. 3. Place in serving bowl and top peas 2 Tbs. with cheese. Manchego cheese, grated 2 Tbs.

QUICK • Serve with warmed corn tortillas TIPS • Daypart suggestion: lunch through late night the loaded diced Northern Star ® Large Diced Potatoes #15150 The loaded diced Yield: 1 SERVING

INGREDIENTS amount METHOD Northern Star® Large Diced Potatoes #15150 12 oz. 1. Deep-fry diced potatoes until nacho cheese sauce, heated 6 oz. golden brown. 2. Pile potatoes in center of a plate. Top pancetta, fried 4 oz. with hot nacho cheese sauce, fried giardiniera, heated 2 oz. pancetta, hot giardiniera and scallions. 3. Drizzle sour cream over the top scallions, chopped 1 oz. and serve. sour cream 2 oz.

QUICK • Serve with a sauce trio: ranch, salsa and mustard TIPS • Daypart suggestion: appetizer through late night huevos rancheros Papetti’s® Table Ready® Natural Shaped Patty #85879 huevos rancheros Yield: 1 SERVING

INGREDIENTS amount METHOD Papetti’s® Table Ready® 2 patties 1. Fry tortilla and lay flat on a plate. Natural Shaped Fried Patty #85879 2. Spread hot refried beans over tortilla. corn or flour tortilla 7-in. 3. Heat egg patties and place on top refried beans, heated 3 oz. of beans. 4. Top eggs with cheese sauce, then add queso cheese sauce 3 oz. pico de gallo and cilantro. pico de gallo 2 oz. 5. Serve with avocado slices. cilantro, chopped 1 Tbs. avocado, sliced ½ avocado

QUICK • Serve with Spanish rice or corn bread and honey TIPS • Daypart suggestion: breakfast through dinner Spanish Fritters Papetti’s® Table Ready® Cinnamon Glazed French Toast Sticks #85806 spanish fritters Yield: 1 SERVING

INGREDIENTS amount METHOD Papetti’s® Table Ready® Cinnamon Glazed 6 sticks 1. Deep-fry French toast sticks at 350º F French Toast Sticks #85806 until golden brown, about 2-3 minutes. sugar, confectioner’s 1 Tbs. 2. Place on absorbent paper to drain. honey ¼ cup 3. Arrange French toast sticks on plate and dust with confectioner’s sugar. ground cloves or ground allspice 1/8 tsp. 4. Mix honey with cloves or allspice. Drizzle French toast with spiced honey.

QUICK • Dust with cocoa powder and serve with hot chocolate TIPS • Daypart suggestion: breakfast through late night o’malley’s steak and potato sliders Northern Star ® Shredded Hash Brown Potatoes #15100 Papetti’s® Easy Eggs® Liquid Whole Eggs #91200 o’malley’s steak and potato sliders Yield: 1 SERVING

INGREDIENTS amount METHOD Northern Star® Shredded 8 oz. 1. In a mixing bowl, combine hash Hash Brown Potatoes #15100 browns, eggs, onion, salt and pepper. Papetti’s® Easy Eggs® Mix well. ¼ cup Liquid Whole Eggs #91200 2. Add matzo meal to absorb excess liquid. onion, minced ½ oz. 3. Form into 3 pancakes and place on salt and pepper to taste 350º F flattop grill. matzo meal 2 Tbs. 4. Cook 4-5 minutes on each side until slider rolls 3 golden brown. skirt or flank steak, grilled and sliced 3 oz. 5. Place one pancake on each slider roll bottom. Top with sliced steak. 6. Add slider roll tops and serve.

QUICK • Serve with creamy horseradish or steak sauce TIPS • Daypart suggestion: appetizer, or lunch through late night skillet omelet panini Papetti’s® Table Ready® Plain Omelet #15270 skillet omelet panini Yield: 1 SERVING

INGREDIENTS amount METHOD Papetti’s® Table Ready® 1 1. Place diced tomatoes in pan. Roast in Plain Omelet #15270 oven at 425º F for 20-30 minutes. tomato, diced 2 oz. 2. Microwave omelet about 2-3 minutes, or heat on 350º F flattop grill until hot. sourdough bread 2 slices 3. Place omelet on slice of sourdough Canadian bacon 2 oz. bread. Top with Canadian bacon, Provolone cheese, sliced 1 oz. roasted tomatoes, cheese and mustard. Top with second slice of bread. Dijon mustard 1 Tbs. 4. Place on panini press or sandwich press. Cook for 3-4 minutes until brown. Serve.

• For an alternate option, use Papetti’s® Table Ready® Western Omelet #76601 QUICK • Serve with seasoned potatoes made with Northern Star® Red Skin Diced TIPS Potatoes #15170 • Daypart suggestion: breakfast through dinner Potato-crusted meatloaf Northern Star ® Shredded Hash Brown Potatoes #15100 Papetti’s® Easy Eggs® Liquid Whole Eggs #91200 potato-crusted meatloaf Yield: 1 SERVING

INGREDIENTS amount METHOD Northern Star® Shredded 16 oz. 1. In mixing bowl, combine hash browns Hash Brown Potatoes #15100 and eggs. Season with salt and pepper Papetti’s® Easy Eggs® to taste. ¼ cup Liquid Whole Eggs #91200 2. Place meatloaf in bowl and wrap with potato-egg mixture. salt and pepper to taste 3. Place meatloaf on 350º F flattop grill meatloaf, sliced (house recipe) 8 oz. or in a hot sauté pan. Cook without spicy ketchup turning for 3-5 minutes. 2 oz. (equal parts ketchup and spicy BBQ sauce) 4. Turn and grill other side for an additional 3-5 minutes, until potatoes are golden brown. 5. Serve with spicy ketchup.

• Serve with steamed broccoli or green beans QUICK • Top with crunchy onion rings or onion straws for an extra treat TIPS • Daypart suggestion: lunch through dinner Egg parmesan Papetti’s® Easy Eggs® Liquid Whole Eggs #91200 egg parmesan Yield: 6 SERVINGS

INGREDIENTS amount METHOD Papetti’s® Easy Eggs® 2 qts. + 1 cup 1. Mix 2 quarts of eggs with peppers and Liquid Whole Eggs #91200 cheese in a well-oiled half pan. red, yellow and green peppers, diced 4 oz. 2. Bake eggs in 250º F oven for 20 minutes. Cool. mozzarella cheese, shredded 2 oz. 3. Cut eggs into 3” squares. flour 1 cup 4. Place 1 cup of eggs in bowl and place panko bread crumbs 1 cup flour in another bowl. Dip egg squares in egg wash, then dredge in flour, turning to coat all sides. Repeat egg and flour dredging. 5. Place bread crumbs in bowl. Dredge egg squares in bread crumbs, coating all sides evenly. 6. Place breaded egg squares in a deep fryer, well-oiled 350º F flattop grill or sauté pan. Cook until golden brown. Serve immediately.

• Top with marinara sauce and mozzarella cheese QUICK • Serve with a side salad and crusty bread TIPS • Daypart suggestion: lunch through dinner country-style skirt steak with scrambled eggs Northern Star ® Red Skin Diced Potatoes #15170 Papetti’s® Easy Eggs® #92100 Country-style skirt steak with scrambled eggs Yield: 1 SERVING

INGREDIENTS amount METHOD Northern Star® Red Skin 4 oz. 1. On 350º F flattop grill, cook potatoes, Diced Potatoes #15170 red pepper and onion until brown. Papetti’s® Easy Eggs® #92100 4 oz. Season with salt and pepper. 2. Scramble eggs on grill. red pepper, diced 1 oz. 3. Arrange steak slices and potatoes Spanish onion, diced 1 oz. on plate. salt and pepper to taste 4. Top with scrambled eggs. skirt steak, grilled and sliced 3 oz. 5. Add Chimichurri sauce and serve. Chimichurri sauce 3 oz.

• For a healthier option, use Papetti’® Better’n Eggs® Liquid Eggs #15233 QUICK • Serve with a small tossed salad with ranch dressing TIPS • Daypart suggestion: breakfast through dinner stawberry mango smoothie Papetti’s® Easy Eggs® Liquid Egg Whites #91820 strawberry mango smoothie Yield: 1 SERVING

INGREDIENTS amount METHOD Papetti’s® Easy Eggs® 1 cup 1. Add all ingredients into a blender and Liquid Egg Whites #91820 mix until smooth. fresh or frozen strawberries, hulls removed 1½ cups 2. Pour and serve. fresh or frozen mango, peeled and 1½ cups cut into pieces ice cubes 2 cups fresh mint 2 tsp.

• Offer a combo meal with a breakfast sandwich featuring Papetti’s® QUICK Table Ready® Natural Shaped Patty #850839 TIPS • Garnish glass with a cut strawberry • Daypart suggestion: breakfast through lunch