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FOUNDATIONS Amazing fl Avor from START to FINISH culinary FOUNDATIONS amazing fl avor from START TO FINISH With Campbell’s® Signature Culinary Foundations, it’s easy to make your menu even more amazing. This low sodium, premium frozen concentrate is made with simple ingredients and is the perfect start for everything from entrées, soups, sides, and sauces. Flavors: Case Pack: • Low Sodium Chicken (22647) • Three 4 lb condensed trays • Low Sodium Vegetarian per case Vegetable (22648) Concentration: Product Features: • 3:1, reconstitute with water • Low sodium: 140 mg per ¼ cup concentrate Approximate Yield: (1 cup prepared with water) • 256 oz (2 gal) per tray • Recognizable ingredients • 768 oz (6 gal) per case • No artifi cial colors or fl avors Handling Statements: Great for: • Mix with 192 fl oz of water • Colleges & universities • Heat to 190°F • Corporate dining • Promptly refrigerate unused • Healthcare cooked product in separate • Restaurants container • Keep frozen until ready to use Shelf Life: • Do not use if punctured or torn • 21 months kept frozen, • Do not refreeze 5 days thawed • Cooked product may be kept refrigerated for 48 hours Campbell’s® Signature Low Sodium Chicken (22647) Campbell’s® Signature Low Sodium Chicken Culinary Foundation is the perfect blend of savory chicken stock and rich garden vegetable fl avor, making it easy to create fl avorful entrées, soups, sauces, and other dishes. It contains no artifi cial colors, fl avors, partially hydrogenated oils or major allergens. Nutrition Facts RECIPES Serving Size 1/4 CUP (60 ML) CONCENTRATE Servings Per Container ABOUT 31 Amount Per Serving > Chicken Pho Noodle Bowl Calories 15 Calories from Fat 5 % Daily Value* > Pork Pozole Total Fat 0.5g 1% Saturated Fat 0g 0% > Spicy Almond Coconut Rice Trans Fat 0g Cholesterol 0mg 0% > Zesty Peanut Sauce Sodium 140mg 6% Total Carbohydrate 2g 1% Dietary Fiber 0g 0% Sugars 0g Protein 1g Vitamin A 0% • Vitamin C 0% Calcium 0% • Iron 0% *Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs: INGREDIENTS: CHICKEN STOCK, Calories: 2,000 2,500 VEGETABLE BROTH (WATER, CARROTS, Total Fat Less than 65g 80g CABBAGE, ONIONS, CELERY, CELERY Saturated Fat Less than 20g 25g Cholesterol Less than 300mg 300mg LEAVES, PARSLEY), YEAST EXTRACT, Sodium Less than 2,400mg 2,400mg POTATO STARCH, CONTAINS LESS THAN Total Carbohydrate 300g 375g 2% OF: DEHYDRATED CHICKEN, SALT, Dietary Fiber 25g 30g CHICKEN FAT, FLAVORING. Chicken Pho Noodle Bowl INGREDIENTS WEIGHT MEASURE Rice noodles 6 lb Water 1 gal + 2 qt Campbell’s® Signature Low Sodium Chicken Culinary Foundation 4 lb Onions, large, chopped 5 lb + 4 oz 16 each Ginger root, peeled, chopped 2 lb + 8 oz 3 qt + 1 cup Cinnamon sticks 16 each Star anise 16 each Garlic, whole cloves, peeled, crushed 3 oz 24 cloves Whole cloves 24 each Coriander seeds 16 each Reduced sodium soy sauce 1 cup Roasted chicken, pulled 9 lb + 14 oz 2 gal Carrots, sliced into coins 4 lb + 4 oz 4 qt Fresh bean sprouts, cleaned 3 lb + 10 oz 4 qt Shiitake mushrooms, chopped 4 lb 4 qt Green onions, chopped 2 oz 10 Tbsp + 2 tsp Thai chili pepper, julienned 1 lb 1 cup Cilantro, chopped 1 oz 10 Tbsp + 2 tsp Thai basil, chopped 1 oz 10 Tbsp + 2 tsp Limes, cut into 4 wedges 16 each YIELDS: 64 servings SERVING SIZE: 1 serving TOTAL TIME: 45 min DIRECTIONS NUTRITION 1. Prepare rice noodles according to package directions. Drain, PER SERVING cover and hold until needed. Calories 356 2. In medium pot, add the water and Campbell’s® Signature Total Fat (g) 5.7 Low Sodium Chicken Culinary Foundation. Bring to a simmer. Sat. Fat (g) 1.4 3. Add onion, ginger root, cinnamon stick, star anise, garlic, Trans Fat (g) 0 whole cloves, coriander seeds and soy sauce. Bring to a boil Cholesterol (mg) 52 and lower to simmer for 30 minutes. Sodium (mg) 360 4. Strain the broth. Carbohydrate (g) 52 Dietary Fiber (g) 4.3 TO SERVE: On bottom of a 20 oz bowl, place ²⁄³ cup (#6 scoop) rice noodles, ½ cup (#8 scoop) roasted chicken, and ¼ cup (#16 Sugars (g) 5.85 scoop) each of carrot, bean sprouts, and shiitake mushrooms. Protein (g) 23.7 Ladle (8 oz) 1 cup broth on top. Garnish with ½ tsp each green Vitamin A (%DV) 100 onion, Thai chili pepper, cilantro, Thai basil and one lime wedge. Vitamin C (%DV) 50 Serve immediately. Calcium (%DV) 6 Iron (%DV) 10 CHEF’S TIP Potassium (%DV) 18 You may decide to build the bowl from a fresh station by following the build in the recipe. You may also decide to CCP: Ensure fi nal cook step complete the bowl as you grab n go. You will just complete reaches a minimum internal the bowl and chill the broth. you will then build in a grab n go temperature of 165°F for one container. minute. When garnishing, add sriracha (to taste) for a more robust fl avor. CCP: Hold for hot service at 140°F or higher. Pork Pozole INGREDIENTS WEIGHT MEASURE Vegetable oil 4 oz ½ cup Pork loin, boneless, diced 4 lb Vidalia onions, chopped 1 lb 3 cups Garlic, peeled, minced ½ oz 1 Tbsp Campbell’s® Signature Low Sodium Chicken Culinary Foundation 4 lb Water 1 gal + 2 qt Cumin, ground ¼ oz 2 tsp Chipotle chilies in adobo sauce, minced 4 each Low sodium canned diced tomatoes 3 lb + 10 oz 1 qt + 2 cups Hominy whole kernel corn, canned, rinsed, drained 3 lb + 12 oz 1 qt + 2 cups Cilantro, chopped 2 oz 1 cup YIELDS: 34 servings PREP TIME: 15 min SERVING SIZE: 1 cup COOK TIME: 50 min DIRECTIONS NUTRITION 1. Heat ½ of the oil in a kettle over medium-high heat. PER SERVING 2. Add the pork and cook until it’s well browned, stirring often. Calories 175 3. Remove the pork from the kettle with a slotted spoon. Total Fat (g) 6 4. Add the remaining oil to the kettle and reduce the heat Sat. Fat (g) 0.9 to medium. Trans Fat (g) 0.1 5. Add the onion and garlic. Cook until tender. Cholesterol (mg) 38 6 . Add the Campbell’s® Signature Low Sodium Chicken Sodium (mg) 394 Culinary Foundation, water, cumin, chipotle peppers, tomatoes Carbohydrate (g) 13.7 and hominy to the kettle. Heat to a boil. Dietary Fiber (g) 2.2 7. Return the pork to the kettle. Reduce the heat to low. Cover Sugars (g) 1.89 and cook for 35 minutes or until the pork is cooked through and tender. Protein (g) 16.5 TO SERVE: Portion with an 8 oz ladle (1 cup). Vitamin A (%DV) 8 Garnish with a pinch of cilantro. Vitamin C (%DV) 10 Calcium (%DV) 4 Iron (%DV) 6 CHEF’S TIP Potassium (%DV) 7 Hominy is dried white or yellow corn kernels with the germ and hull removed. When canned, it's ready-to-eat. The form of ground hominy is also known as corn grits or simply grits. CCP: Ensure fi nal cook step reaches a minimum internal temperature of 165°F for one minute. CCP: Hold for hot service at 140°F or higher. Spicy Almond Coconut Rice INGREDIENTS WEIGHT MEASURE Campbell’s® Signature Low Sodium Chicken Culinary Foundation 4 lb Water 1½ gal Unsweetened coconut milk 4 lb + 10 oz 2 qt + 1¼ cups Long grain white rice, unprepared 6 lb + 9 oz 4 qt Lemon zest 1¼ oz 6 Tbsp Garlic powder ½ oz 1 Tbsp + 2 tsp Crushed red pepper ½ oz 1 Tbsp + 2 tsp Almonds, slivered, toasted 2 lb + 3 oz 2 qt + 1¼ cup Green onions, chopped 1 lb + 4 oz 1 qt +1½ cup YIELDS: 117 servings PREP TIME: 15 min SERVING SIZE: ½ cup (#8 scoop) COOK TIME: 25 min DIRECTIONS NUTRITION 1. Heat Campbell’s® Signature Low Sodium Chicken Culinary PER SERVING Foundation, water and coconut milk over medium-high heat Calories 183 and bring to a boil. Total Fat (g) 8.3 2. Stir in the rice, lemon zest, garlic powder and red pepper. Sat. Fat (g) 3.7 Reduce the heat to low. Trans Fat (g) 0 3. Cover and cook for 20 minutes or until the rice is tender, Cholesterol (mg) 0 stirring occasionally. Sodium (mg) 42 4. Stir in the almonds and onions in the saucepan. Carbohydrate (g) 23.6 5. Portion size = ½ cup (#8 scoop) Dietary Fiber (g) 1.5 Sugars (g) .53 Protein (g) 4.3 Vitamin A (%DV) 2 Vitamin C (%DV) 4 Calcium (%DV) 4 Iron (%DV) 10 Potassium (%DV) 4 CCP: Heat to a minimum internal temperature of 165°F for one minute. CCP: Serve immediately or hold for hot service at 140°F or higher until served. Zesty Peanut Sauce INGREDIENTS WEIGHT MEASURE Brown sugar 15 oz 2 cups Creamy peanut butter 10 lb + 4 oz 1 gal + 2 cups Vegetable oil 3 cups Reduced sodium soy sauce 1 qt + 1 cup Lime juice 1 qt Garlic 7 oz 1¾ cups Ginger root, peeled, minced 2¾ oz 1 cup Cayenne pepper, ground ¾ tsp Campbell’s® Signature Low Sodium Chicken Culinary Foundation 1 lb 2 cups Water 2 qt + 2 cups Unsweetened coconut milk 1 gal Heavy cream 2 qt YIELDS: 313 servings PREP TIME: 10 min SERVING SIZE: ¼ cup (2 oz ladle) COOK TIME: 20 min DIRECTIONS NUTRITION 1. Stir brown sugar, peanut butter, oil, soy sauce, lime juice, PER SERVING garlic, ginger, and cayenne pepper in a saucepan. Calories 161 2. Cook and stir over medium heat for 15 minutes or until the Total Fat (g) 14.4 mixture is thickened.
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