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