Recipes for a Crowd

1 Spray a steam-jacketed kettle with vegetable spray. Saute onion until translucent. Add garlic, chili powder, and cumin. Cook until
aroma is released.
2 Add drained beans and simmer for 20 minutes.
3 To assemble burritos, place a scoop of bean mixture down the center of the tortilla, add 2 tablespoons lettuce, 1 tablespoons tomato
and 3 tablespoons grated Monterey jack cheese. To roll, turn the lower lip of the burrito up, and roll laterally.
4 Wrap each burrito in foil deli papers and place in a pan for service. CCP: Hold for service at 41 F. or lower.
5 Serve with 3 tablespoons salsa on the side.

1 Season fish with salt and pepper. Drizzle with oil.
2 In a tilt griddle, saute onions, add garlic and mushrooms. Cook for 5 minutes.
3 Add soy sauce and 1 cup of lemon juice. Continue to cook into a dark mushroom broth for 3 minutes.
4 Broil or bake fish in 400 F. conventional oven on sheet pans for 20 minutes. CCP: Internal temperature must reach 145 F. or
higher for 15 seconds.
5 Place mushrooms on the bottom of the 2-inch steam table pans. Layer fish on top, garnish with raw scallions and remaining lemon
juice. CCP: Hold for service at 140 F. or higher.
Notes
1 Boneless, skinless chicken may be substituted for fish.

1 Place roasts in stock pot or steam-jacketed kettle; brown on all sides; add water.
2 Add salt, pepper, onions, garlic, diced fresh carrots, chopped fresh parsley, canned tomatoes, ground allspice, bay leaves, ground
thyme, and vinegar to roasts. Cover. Simmer 3-1/2 to 4-1/2 hours or until tender. CCP: Internal temperature must reach 145 F. or
higher for 15 seconds. Remove scum as it rises to the surface during cooking. Remove cooked beef. Skim off excess fat from
stock and reserve stock for use in Step 4.
3 Let roast stand 20 minutes; slice 1/8-inch thick.
4 Combine flour and water until smooth; add to stock, stirring constantly. Cook 10 minutes or until slightly thickened. Remove bay
leaves before serving. CCP: Temperature must reach 165 F. or higher for 15 seconds.
5 Serve sauce with sliced meat. CCP: Hold for service at 140 F. or higher.

1 Rinse cannellini beans in cold water, drain well. Set aside for use in Step 3.
2 Stir-cook onions and peppers in a lightly sprayed steam jacketed kettle or stockpot for 8 to 10 minutes or until tender, stirring
constantly. Add the Sante Fe Style seasoning. Stir-cook for 1 minute to release the volatile oils.
3 Add the cannellini beans, chicken broth, chicken, tomatoes and oregano to cooked onion and pepper mixture. Bring to a boil.
Cover, reduce heat; simmer 15 minutes.
4 Blend flour and cold water together; stir to make a smooth slurry. Add slurry to white bean chicken chili stirring constantly. Bring
to a boil. Cover; reduce heat; simmer 10 minutes or until thickened, stirring frequently to prevent sticking. CCP: Internal
temperature must reach 165 F. or higher for 15 seconds.
5 Pour 3 gallons white bean chicken chili into each ungreased pan. CCP: Hold for service at 140 F. or higher.

1 Trim excess fat from roast. Slice beef into thin slices, 1/4-inch or less. Cut slices into strips 2-1/4x2-inches.
2 Add salt to boiling water. Slowly add spaghetti while stirring constantly until water boils again. Cook spaghetti in water until
tender, about 10 to 12 minutes, stirring occasionally. Do not over cook. Drain thoroughly.
3 Spray steam-jacketed kettle or tilt fry pan with non-stick cooking spray. Cook beef 3 to 4 minutes or until beef begins to lose red
color, stirring constantly.
4 Add onions and peppers; cook 4 minutes or until beef is done and vegetables are tender-crisp, stirring constantly. CCP: Internal
temperature of beef must reach 145 F. or higher for 15 seconds.
5 Combine water, soy sauce, garlic powder, ginger, and pepper. Add to meat mixture. Stir to distribute seasonings.
6 Add spaghetti and green onions; stir until thoroughly mixed. CCP: Internal temperature must reach 145 F. or higher for 15
seconds. Hold at 140 F. or higher for service.
Notes
1 In Step 1, 18 pounds 12 ounces of ready-to-use beef cut for fajitas may be used per 100 portions. Cut into 2-inch pieces.

1 Deep fry veal steaks at 350 F. about 5 minutes or until golden brown.
2 CCP: Internal temperature must reach 145 F. or higher for 15 seconds. Hold for service at 140 F. or higher.

1 Cook lasagna noodles in a steam-jacketed kettle for 10 to 12 minutes, until tender. Drain. Hold in cold water.
2 In a small kettle, heat vegetable oil. Add the zucchini, drained mushrooms, and onions. Saute for 3 minutes or until zucchini is
slightly tender. Stir in flour, cook 3 minutes. Remove from heat and set aside.
3 Place broccoli in a steam table pan and steam for 6 minutes, or until tender. Drain well and set aside.
4 In a steam kettle, heat the tomato sauce and tomato paste. Add oregano and garlic powder. Simmer, uncovered for 30 minutes.
5 Add the sauteed vegetables and steamed broccoli to the tomato sauce. Stir to combine. Simmer for 10 minutes.
6 In a large bowl, combine the cottage cheese, parsley, garlic powder, and bread crumbs. Mix well.
7 Combine parmesan cheese and mozzarella cheese.
8 Spread 1 cup vegetable sauce on the bottom of each steam table pan to prevent sticking.
9 Assembly: First layer: 7-1/2 lasagna noodles; 1 quart of cottage cheese mixture; 1 quart and 1 cup of vegetable sauce; 2-1/4 cups
parmesan-mozzarella cheese mixture; Second layer: repeat first layer; Third layer: 7-1/2 lasagna noodles; 2-1/2 cups vegetable
sauce.
10 Sprinkle 1/2 cup parmesan cheese over each pan of lasagna. Cover with wrap or foil. Using a convection oven, bake at 350 F. for
40 minutes until bubbling. CCP: Internal temperature must reach 145 F. or higher for 15 seconds.
11 Remove from oven and allow to set for 15 minutes before serving. Cut each pan 5 by 5 (25 portions per pan). CCP: Hold for
service at 140 F. or higher.

1 Brown veal in steam-jacketed kettle. Drain or skim off excess fat.
2 Add onions; saute until tender.
3 Mix salt, sugar, red pepper, garlic, oregano, basil, tomato paste, and water. Add to veal; bring to a boil. Reduce heat; cover;
simmer 1 hour 15 minutes or until veal is tender. CCP: Internal temperature must reach 145 F. or higher for 15 seconds.
4 Place 4-1/4 quarts of veal mixture in each steam table pan.
5 Sprinkle 1 cup cheese over mixture in each pan. CCP: Hold for service at 140 F. or higher.

1 Prepare 1 recipe Tomato Sauce, Recipe No. O 015 00 per 100 portions. Keep hot.
2 Place steaks on sheet pans. Using convection oven, bake at 400 F. for 10 minutes on high fan, closed vent. Turn steaks. Bake 6-8
minutes or until thoroughly heated and browned on high fan, closed vent. CCP: Internal temperature must reach 145 F. or higher.
3 Cut mozzarella cheese slices in half. Place 1/2 slice cheese on each steak.
4 Pour 1-1/4 quarts sauce over steaks in each pan.
5 Sprinkle about 6 tablespoons parmesan cheese over steaks in each pan.
6 Using convection oven, bake at 325 F. 6-8 minutes or until cheese is melted. Hold for service at 140 F. or higher.

1 Drain the diced tomatoes, save the juice, set tomatoes aside. Prepare the stock according to package directions using the reserved
juice from the tomatoes and water.
2 In a steam-jacketed kettle or stock pot, add vegetable broth, potatoes and squash, bring to a boil. Cover, cook 8 minutes or until
potatoes are tender.
3 Add chick peas, applesauce, cauliflower, carrots, tomatoes, raisins, curry powder, garlic powder, salt, cumin and onions. Stir well.
Bring to a boil; reduce heat; simmer 7 minutes. Stir occasionally.
4 Add peppers and zucchini; return to a simmer. Simmer 9 to 11 minutes or until all vegetables are tender. Stir occasionally.
5 Add peas; stir; simmer 3 minutes or until peas are heated through. CCP: Hold for service at 140 F. or higher.
6 Combine rice, water, and salt. Bring to a boil; stir; cover tightly; simmer 25 minutes or until most of water is absorbed. Do not
7 Remove from heat; transfer to shallow pans. Cover. CCP: Hold for service at 140 F. or higher.
8 Serve 1-1/2 cups vegetable curry over 1 cup rice.
Notes
1 In Step 2, 7 pounds frozen butternut squash cubes may be used per 100 portions. Add with pepper-onion blend in Step 4.
2 In Step 3, 5 pounds fresh cauliflower florets may be used per 100 portions. Add in Step 2.
3 In Step 3, 5 pound fresh, peeled 1/4-inch sliced carrots may be used per 100 portions. Add in Step 2.
4 In Step 4, 5 pounds frozen sliced zucchini or summer squash may be used per 100 portions.