I-House Weekly Menu
June 16 - 22, 2014
* Vegan Entrée
** Vegetarian
Entree
MONDAY
JUNE 16
TUESDAY
JUNE 17
WEDNESDAY
JUNE 18
THURSDAY
JUNE 19
FRIDAY
JUNE 20
BREAKFAST
LUNCH
DINNER
7:15-9:30 am
11:30 am-1:30 pm
6:00-8:00 pm
Fruit & Yogurt Bar, **Vegetarian
Jook, Hot Oatmeal, Scrambled
Eggs, Sweet Potato Tots, Ham,
Pancakes, Bagels, *Vegan Tofu
Scramble
**Roasted Cauliflower Soup, Cajun Chicken
w/ Dijon Caper Sauce, Beef Empanada,
**Bowtie Pasta w/ Cherry Tomatoes & Goat
Cheese, *Roasted Cauliflower & Edamame
Wrap, Vegetable of the Day
Fruit & Yogurt Bar, Chicken Jook,
Hot Oatmeal, Scrambled Eggs,
Hash Browns, Sausage, Fried
Eggs, English Muffins, *Vegan
Tofu Scramble
*Vegan Lentil Soup, Pulled Pork Slider,
Chicken Chipotle Slider, *Kale & Butternut
Squash Stew, **Stuffed Bell Pepper w/
Cheese, Vegetable of the Day
Fruit & Yogurt Bar, **Vegetarian
Jook, Hot Oatmeal, Scrambled
Eggs, Roasted Red Potatoes,
Bacon, Pancakes, Bagels,
*Vegan Tofu Scramble
Taco Bar
Chicken Pozole, Beef Tacos, Turkey Tacos,
**Tofu Tacos, Nacho Cheese, Chips,
Guacamole, Green Salsa, Salsa Fresca,
Sour Cream, Tomatillo Salsa
**Gumbo, Baked Basa, Chile Miso
Chicken Wings, **Tortellini w/ Pesto,
*Vegan Chef’s Special, **Baked Yams,
Vegetable of the Day
Soft Serve Ice Cream
Fruit & Yogurt Bar, Chicken Jook,
Hot Oatmeal, Scrambled Eggs,
Tater Tots, English Muffins,
Chicken Apple Sausage,
**Huevos Rancheros, *Vegan
Tofu Scramble
**Cream of Tomato, Chef’s Special, Baked
Chicken w/ Mango Habanero Glaze,
**Vegetarian & *Vegan Open Face Roasted
Vegetable Sandwich, Vegetable of the Day
**Tom Yum Soup, Chicken Satay, Pad
Thai w/ Shrimp, *Quinoa w/ Roasted
Mushrooms & Kale, **Baked Penne w/
Feta, Vegetable of the Day
Dessert Night
Fruit & Yogurt Bar, Vegetarian
Jook, Hot Oatmeal, Scrambled
Eggs, Potatoes O’Brian, Bacon,
Fried Eggs, Bagels, *Vegan Tofu
Scramble
Soup of the Day, Chef’s Specials, Vegan &
Vegetarian Chef’s Specials , Vegetable of
the Day
BRUNCH 9:30 A.M.- 1:00 P.M
** Specialty Entrees Will be served at 11:00 am
SATURDAY
JUNE 21
SUNDAY
JUNE 22
Broccoli and Potato Soup, Tandoori
Chicken, Chef’s Special, **Vegetarian
Chef’s Special *Sweet Potato and
Eggplant Tagine, *Roasted Potatoes,
Vegetable of the Day
Soft Served Ice Cream
Fruit and Yogurt Bar, Waffle Bar, Hot Oatmeal, *Vegan Jook, Ham, Potatoes
O’Brien, **Huevos Rancheros, Breakfast Burrito with Chorizo, *Vegan Tofu
Scramble with Mushrooms, **Vegetarian Quiche with Corn & Jalapenos,
**Vegetble Chow Mein, Baked Chicken w/ Garlic & Herbs
Fruit and Yogurt Bar, Waffle Bar, Hot Oatmeal, *Vegan Jook, Assorted Donuts,
Bacon, Hash Browns, French Toast with Fruit Sauce, Eggs Benedict, **Frittata w/
Potato & Sausage,*Tofu Scramble w/ Kale, **Penne w/ Fresh Tomato Garlic
Basil Sauce, Chicken Fajitas
International House Dining Services is proud to serve a variety of freshly prepared entrées on a
daily basis including a variety of salads, a daily soup, pasta bar and specialty items prepared by our
chef. We also feature special meals with cultural themes. UC Berkeley Staff, friends and alumni of IHouse are invited to join residents for any meal, including special theme meals.
Meal plans available to the public. Contact 510.643.3380 or ihdining@berkeley.edu
*Vegan Tortilla Soup, Chicken
Chilindron, Pork Churrasco,
**Mushroom & Green Bean Tart,
*Vegan Chef’s Special, **Soft
Polenta, Vegetable of the Day
Dessert Night
*All Dal Curry, Chef’s Special, Fish n’
Chips, **Vegetarian Chef’s Special,
*Stuffed Acorn Squash, Vegetable of
the Day
Ice Cream Novelties
DINNER 6-8 PM
**Soup of the Day, Steak Ranchero,
**Chili Relleno Casserole, **Mexican
Mac n’ Cheese, BBQ Tofu w/ Roasted
Vegetables, Vegetable of the Day
*Kale & White Bean Soup, Grilled
Chicken w/ Tropical Salsa, Chile
Colorado Stew, *Vegan Vegetable
Curry, **Vegetarian Lasagna, *Spanish
Rice, Vegetable of the Day
Cash Meal Prices:
Breakfast $7.50
Lunch $9.00
BBQ Lunch $10.00
Dinner $10.00
Brunch $10.00
Special Theme Dinners $12.50
Roasted Cauliflower Soup
Portions 100
Ingredients:
 1 case Cauliflower Florets, roasted
 2 lbs. Butter
 1 ½ lbs Flour
 5 lbs Onions, chopped.
 1 cup Fresh Garlic
 1 gallons Heavy Cream
 1 gallon Vegetable Broth
 1 Tbs White Pepper
 4T coriander seed
 2 Tbs Dried Dill
 Salt and pepper to taste
Procedures:
1. Roast cauliflower with olive oil, salt, and pepper.
2. Melt butter and add flour to make a rue.
3. Add onions and garlic and sauté for 5 min.
4. Add roasted cauliflower, vegetable broth, spices, and heavy cream. Simmer until thickened.
5. Season with salt and pepper.
Cajun Chicken with Lemon and Capers
100 Portions
Ingredients:
 25 lbs Chicken Breast
 3 cups Cajun Spices
 1 jar Capers, drained
 1 cup Lemon Juice
 1 lbs. Butter
 1 lbs. Flour
Procedures:
1. Marinade chicken with cajun spice and grill
2. To make the sauce, melt butter and add the flour to make a rue.
3. Add ½ gallon of water to the rue
4. Add lemon juice and capers
5. Pour sauce over chicken and garnish with parsley and sliced lemon rings
Beef & Bean Empanadas
100 Portions
Ingredients:
 10# ground beef
 2 lbs Black Beans, cooked
 3 lbs Red Bell Pepper, small dice
 5 lbs Red Onion, small dice
 Salt and Pepper
 Olive Oil
 1 tsp Cayenne Pepper
 1 tsp Cumin
 2 tsp Dried Garlic
 2 tsp Chili Powder
 1 tsp Guajillo Powder
 3 lbs Cotija Cheese
 2 lbs Mozzarella Cheese, shredded
 1 case Frozen Pie Sheets
 2 cups Easy Eggs
Preparation:
1. Saute ground beef, drain off the fat.
2. Add bell pepper, onion, and spices, and sauté another 10 minutes
3. Add beans
4. Gently fold in cotija and mozzarella.
5. Cut pie dough into 5” squares. Fill pastry with vegetable mixture and brush edges with egg wash. Fold
in half and seal.
6. Bake for 20 mins at 375°f.
Bowtie Pasta with Goat Cheese
100 Portions
Ingredients:
 10 lbs Pasta
 ½ case Fresh Tomatoes
 2 #10 cans Diced Tomatoes
 1 cup Garlic
 ½ cup Dried Italian Herbs
 3 lbs Goat Cheese
 1 case Grape Tomatoes
 1 cup Olive Oil
 Salt and Pepper
 ½ lb Basil
Procedures:
1. Cook pasta until al dente.
2. To prepare sauce, roast tomatoes with garlic for 25 mins at 375F.
3. Cook garlic and oil in skillet.
4. Add roasted tomatoes and diced tomatoes plus spices.
5. Use hand blender to make sauce and blend.
6. Add cooked pasta.
7. Garnish with goat cheese and fresh basil.
Roasted Cauliflower & Edamame Wrap
100 portions
50 lavash wraps
1 case cauliflower, florets
2 cups oil
Salt and pepper
5# edamame beans
1T chili powder
1T cumin
1T oregano, dried
¼ cup lemon juice
½ cup olive oil
Salt and pepper
Cilantro Pesto
12 bunches cilantro
3 cups oil
¼ cup garlic
1 shallot
¼ cup lemon juice
½ case sliced tomatoes
Method:
1.
2.
3.
4.
5.
6.
Roast cauliflower w/ oil, salt and pepper until golden brown and tender
Defrost edamame beans, and toss with lemon juice, oil, and spices
For pesto, add all ingredients except tomatoes, and blend together
For wrap, put down pesto, tomatoes, edamame, and cauliflower
Add queso fresco or feta for vegetarian, no cheese for vegan
Roll and cut in quarters.
Vegan Broccoli Potato Soup
100 Portions
Ingredients:
 1 ½ cups Olive Oil
 5 lbs Onions, minced
 1 cup Garlic, minced
 2 Tbsp Dried Tarragon
 2 gallons Vegetable Stock
 4 Lbs Potato, peeled and diced
 1 case Broccoli, chopped
 2 cups Fresh Dill, chopped
 2 cups Fresh Mint, chopped
Procedures:
1. Heat oil in a large pot over medium heat.
2. Add onion and cook for 5 minutes until soft.
3. Stir in spices and cook for 1 min.
4. Add vegetable stock and potatoes. Bring to a boil and simmer for about 20 minutes.
5. Add broccoli and simmer for 15 more min.
6. Blend soup, keeping some chunks.
7. Add fresh herbs 10 min before service.
8. Season with salt and pepper.
Tandoori Chicken
100 Portions
Ingredients:
 40 lbs Chicken, 8-way cut
 ½ cup Mustard Seed
 1 cup Coriander
 1 cup Garlic
 1 cup Cumin
 2 cups Turmeric
 1 gallon Plain Yogurt
 3 cups Lemon Juice
 Salt and pepper to taste
Procedures:
1. Toast mustard seed, coriander, and cumin
2. Ground toasted spices into blend and mix with garlic, turmeric, yogurt, lemon juice, salt, and pepper.
3. Marinate chicken in mixture over night.
4. Bake chicken at 350F for 40 min or until reaches 165F.
Sweet Potato and Eggplant Tagine
100 portions
½ case eggplant, stripe peeled, 1”dice
15# sweet potato, peeled, 1”dice
5# onion, 1” dice
5# red bell pepper, 1” dice
1 gallon cooked chickpeas
½ cup garlic, chopped
¼ cup cumin seeds
4T cinnamon
1 can diced tomatoes
2 gallons vegetable broth
1 cup canola oil
Salt and pepper
2 bunch cilantro
Method:
1.
2.
3.
4.
Saute cumin, onions and peppers for 5 minutes in tilt skillet.
Add garlic and eggplant, cook another 10 minutes.
Add tomatoes, chickpeas, cinnamon, and vegetable broth.
Adjust seasoning, Garnish with cilantro
Vegan Lentil Soup
100 Portions
Ingredients
 4 lbs Dried Lentils
 3 heads Celery, chopped
 5 lbs Carrots, chopped
 5 lbs Onion, chopped
 1 cup Garlic, minced
 3 Tbsp. Dried Basil
 2 Tbsp Dried Thyme
 3 Tbsp Dried Oregano
 10 Bay Leaves
 3 gallons Vegetable Broth
 2 gallons Water
 3 cups Tomato Sauce
Procedures:
1. In a 3 1/2 quart or larger slow cooker combine the lentils, celery, carrots, onion, garlic.
2. Season with basil, thyme, oregano, the bay leaf and pepper.
3. Stir in the vegetable broth, water and tomato sauce.
4. Cover and cook on low until vegetables are soft. Discard the bay leaf before serving
Pulled Pork Slider
100 Portions
Ingredients
 30 lbs. Pork butt
 Vegetable Oil for brushing
 BBQ Sauce
 5 lbs Monterey Jack Cheese
 100 dutch crunch rolls Ciabatta Rolls
Preparation
1. Roast pork with salt and pepper.
2. Remove from oven. Shred pork in Hobart.
3. Toss in BBQ Sauce.
4. Top sandwiches with pulled pork and 2 slices of cheese.
5. Bake until cheese is melted at 350 for 5 min.
Chipotle Chicken Slider
100 Portions





10# red onion, sliced
10# pasilla pepper, sliced
5 lbs Sliced Pepper Jack Cheese
100 chip burgers
100 dutch crunch rolls
Jalapeno Spread:
 2 cups Jalapenos, finely chopped
 1 cup Sour Cream
 2 cups Cotija Cheese, shredded
 1 cup Green Onions
Procedures:
1. Grill burgers on flattop, finish in oven if necessary
2. Sauté onions and pasilla peppers.
3. Spread both sides of roll with Jalapeno Spread and top with onions, peppers, and a slice of pepper jack cheese
4. Bake until cheese is melted
Vegetarian Stuffed Bell Peppers
100 Portions
Ingredients:
 1 Gallon Rice
 5 Lbs Cheese
 50 Bell Peppers Cut Into Halves For Stuffing
 1 Cup Minced Garlic
 10 Chopped Onions
 5 Heads Diced Celery
 1 Can Diced Tomatoes
 1 Tbs Dried Red Pepper Flakes
 2 Tbs Dried Oregano
 15 # Diced Carrots
 2 #10 Tomato Sauce
 15# Yellow Squash
Procedures
1. Steam rice.
2. Saute garlic, onions, vegetables, and spices in oil, salt, and pepper for 10-20 minutes.
3. Combine steamed rice, shredded cheese, and sautéed vegetables with tomato sauce.
4. Cut bell peppers in half and stuff with filling.
5. Bake at 350 covered with foil for 20 minutes.
Kale and Butternut Squash Stew
100 Portions
Ingredients:
 1 case Fresh Kale, cut into small pieces
 10 lbs Pearl Onions
 20 lbs. Butternut Squash, diced
 1 cup Fresh Garlic
 ¼ Cup Dried Oregano
 1 cup Fresh Thyme, chopped
 ¼ cup dried Sage
 20 Tomatoes
 ½ #10 can Tomato Paste
 10 Bay Leaves
 ½ cup Italian Herbs
Procedures:
1. Roast cut kale, pearl onions, and butternut squash with oil, salt and pepper.
2. Roast the tomatoes and chop into small pieces.
3. Saute the garlic. Add tomato paste and herbs. Simmer for 20 min.
4. Add kale, onions, and butternut squash.
Vegan Tortilla Soup
100 Portions
Ingredients
 5 gallons Vegetable Broth
 ½ #10 can Diced Green Chiles
 1 #10 can Diced Tomatoes
 3 cups Garlic, minced
 Seasonal Vegetables, chopped
 1 cup Lime Juice
 3 cups Fresh Cilantro, chopped
 2 Tbsp. Cayenne pepper
 3 Tbsp. Ground Cumin
 60-10” Flour Tortillas
 1 cup Olive Oil
Procedures:
1. Combine the vegetable broth, green chilies, tomatoes with onion and garlic in a soup pot. Bring to a boil,
stirring frequently. Reduce heat and simmer for 30-35 minutes.
2. Add the vegetables, lime juice, cilantro, cayenne, and cumin. Simmer for 10-15 minutes longer.
3. Cut the tortillas into 1/2 x 2-inch strips. Fry in hot olive oil in skillet until golden brown; drain on paper
towels.
4. Garnish soup with tortilla strips.
Pork Churrasco
100 portions
30# pork loin, cut into chops
¼ cup onion powser
¼ cup dry mustrard
¼ cup cumin
¼ cup chili powder
1 cup lemon juice
1 cup Worcestershire
1 cup cider vinegar
1 cup canola blend oil
¼ cup sugar
Salt and pepper

Garnish w/ julienne roasted red peppers
Method:
1. Combine all ingredients, and start to blend, add just enough oil until it becomes a spoonable sauce.
Chilindron – Spanish chicken stew
200 portions
1cases chix thighs, large dice
10# onions, lg dice
½ cups garlic, chopped
1 can roasted red peppers, lg dice
10# potatoes, lg dice
5# case whole button mushrooms
½ cup smoked paprika
½ cup paprika
2 #10 cans diced tomatoes
1 quart red wine
8 bay leaves
1 cup Italian seasoning
2 cups chicken base
Salt and pepper
Method
1. Marinate chicken with salt, pepper, oil, and some of each paprika and fresh garlic, bake till golden brown
2. In tilt skillet, sauté onions, garlic, mushrooms until they get some color
3. Add spices, peppers, tomatoes, and red wine, let reduce 10 minutes
4. Add chicken, water, chicken base, bring to boil and let simmer 30 minutes
5. Add potatoes and simmer until tender, adjust salt and pepper.
Mushroom and Green Bean Tart
100 portions
5# small button mushroom
5# red onions, sliced
½ cup garlic, chopped
¼ cup Italian seasoning
½ cup vegetable oil
Salt and pepper
½# butter
½# flour
1 gallon milk
Salt and pepper
1 cup parsley, chopped
2 cups parmesan cheese
8 sheets puff pastry
Method:
1. Mix shrooms, onions, garlic, ital seasoning, vegetable oil, salt and pepper, and roast until golden brown
2. Make roux
3. Score an inch border in pastry, and rebake sheets 12 minutes at 400 degrees.
4. Push down middle and put small amount of béchamel and parmesan inside borders, Top with shrooms, onions,
and more parmesan
5. Cut into 3” squares and garnish with parsley.
Saag Daal
100 portions
2 pans lentils, steamed w/ veg broth
½ case tomatoes, diced
20# onion, sm dice
1 cup ginger, chopped
1 cup garlic, chopped
½ cup curry powder
½ cup turmeric
3 bags spinach
Salt and pepper
Method:
1.
2.
3.
4.
Sauté onion, garlic and ginger 5-10 minutes.
Add tomatoes and spices, salt and pepper
Add lentils, simmer for 30 mins.
Add spinach at end.
Pozole Soup
100 Portions
Ingredients
 10 lbs. chicken, diced into ½”x ½ ” squares
 1 Yellow Onion
 3 #10 cans Hominy
 1 cup Fresh Garlic
 6 Dried Pasilla Chilis, toasted in oil and blended
 Salt to taste
 3 gallons Water
 2 lbs Radishes, sliced
 5 lbs Onions, chopped
 2 lbs Jalapenos, chopped
 5 lbs Shredded Cabbage
 1 gallon lemons or limes, cut into quarters
Procedures:
1. In a large steam kettle, combine pork, whole onion, hominy, whole garlic cloves, toasted and blended
pasilla chilis, and water.
2. Cook 1-1.5 hrs until pork is tender.
3. Season with salt to taste.
4. Serve with sliced raw vegetables and citrus for garnish.
Beef Tacos
100 portions
Ingredients:
 1 cup Vegetable Oil
 20 lbs. Ground Beef
 10 lbs. Chopped Onion
 5 lbs. Red Bell Pepper, diced
 5 lbs. Green Bell Pepper, diced
 2- 10# Cans Diced Tomatoes
 ½ cup Jalapenos, chopped
 3 Tbsp. Ground Cumin
 2 Tbsp. Ground Black Pepper
 1 cup Fresh Garlic, minced
 ½ cup Dried Oregano
 1 cup Chile Powder
 ½ Tbsp. Cayenne Pepper
 Salt and pepper
 1 bottle Tapatio Salsa
Preparation:
1. Add 1 cup oil in tilt skillet. Add meat and cook until 75% cooked.
2. Add onion, spices, and diced tomatoes. Cook until temperature reaches 165F.
3. Add red and green bell pepper. Cook for at least 15 min.
4. Season with salt and pepper
5. Add Tapatio Salsa.
Turkey Tacos
100 portions
Ingredients:
 1 cup Vegetable Oil
 20 lbs. Ground Turkey
 10 lbs. Chopped Onion
 5 lbs. Red Bell Pepper, diced
 5 lbs. Green Bell Pepper, diced
 2- 10# Cans Diced Tomatoes
 ½ cup Jalapenos, chopped
 3 Tbsp. Ground Cumin
 2 Tbsp. Ground Black Pepper
 1 cup Fresh Garlic, minced
 ½ cup Dried Oregano
 1 cup Chile Powder
 ½ Tbsp. Cayenne Pepper
 Salt and pepper
 1 bottle Tapatio Salsa
Preparation:
6. Add 1 cup oil in tilt skillet. Add meat and cook until 75% cooked.
7. Add onion, spices, and diced tomatoes. Cook until temperature reaches 165F.
8. Add red and green bell pepper. Cook for at least 15 min.
9. Season with salt and pepper
10. Add Tapatio Salsa.
Vegan Fajitas
100 portions
Ingredients:
 10 lbs Tofu, julienned
 10 lbs. Portabello Mushrooms, julienned
 10 lbs sliced onions
 10 lbs sliced red bell pepper
 10 lbs sliced green bell pepper
 ½ case tomatoes
 1 cup fresh garlic
 2 tbs cumin
 3 tbs dried garlic
 2 tsp oregano
 3 tbs chili pepper
 3tsp ceyanne pepper
 Salt and pepper to taste
Preparation:
11. Marinate tofu and mushrooms in the spices. (Save fresh garlic for later)
12. Bake tofu and mushrooms at 350F for 15 min.
13. Cool and slice into thin strips.
14. Using grill or wok, cook onions and peppers with meat and adjust seasonings as needed.
Chile Miso Wings
1 case chicken wings
Salt, white pepper, Korean chili powder/flake, garlic powder
3 box cornstarch
For Sauce:
½ gallon soy sauce
½ gallon sugar
1 c rice vinegar
1 c mirin
1 c sambal chili paste
1 c miso
½ c chopped ginger
1 qt cornstarch
Method:
1.
2.
3.
Marinate chicken wings over night with spices overnight.
Cook wings in steamer for 15-20 minutes, drain and cool to room temperature
Dredge in cornstarch, fry.
For Sauce:
1.
Whisk together all ingredients, bring to boil until thick
Vegetarian Gumbo
80 portions
1# butter
1# flour
10# yellow onion, sm. Dice
5# celery, sm dice
5# carrot, sm dice
3# red bell pepper, sm dice
3# green bell pepper, sm dice
3# small button mushroom
½ cup garlic, chopped
1 can tomatoes, crushed or diced
1 cup worcheshire sauce
¼ cup tobasco
¼ cup Cajun seasoning
½ cup vegetable base
3 gallons water
Salt and pepper to taste
Method:
1. Make roux, cook for 5-10 minutes
2. Add vegetables and cook for 10 minutes
3. Add tomatoes and sauté 5 minutes
4. Add rest of ingredients, bring to boil, adjust seasoning
Tortellini with Pesto
100 Portions
Ingredients:
 1/2 gallon Pesto Sauce





25 lbs Cheese tortellini
2 lbs. Butter
1 ½ lbs. Flour
1 gallon Heavy Cream
½ gallon Water
Preparation:
1. Cook ravioli until al dente.
2. To make sauce, melt butter. Add flour and make a rue. Add heavy cream and water. Simmer until thickened.
3. Before service, mix with pesto, and ravioli.
Creamy Roasted Tomato and Basil Soup
7 Gallons
Ingredients:
 4 #10 cans Italian Tomato Sauce
 2 #10 cans Diced Tomatoes
 1# Butter
 2 cups Olive Oil
 4# Onions, minced
 1 cup Garlic
 6 bunches Fresh Basil
 ½ gallon Heavy Cream
 6 Tbsp Italian Seasoning
Preparation:
1. Heat the oil and butter, saute the onions until tender.
2. Add the garlic and Italian seasoning.
3. Add the diced tomatoes and tomato sauce. Bring to a boil.
4. Reduce the heat to simmer then add cream. Season with salt and pepper.
5. Garnish with fresh chopped basil before serving
Baked Chicken with Mango in Abanero Glaze
100 portions
Ingredients
 50# Chicken 8-way cut
 1 cup thyme
 ½ cup light chili powder or ground California chili powder
 salt and pepper
 ½ cup dried garlic
 1 cup lemon juice
 ½ cup Tapatillo
 1 cup Dijon mustard
 4 cups mayonnaise
Sauce:







1 case mangos
4 Abanero chilies
½ gallon water
2 cups sugar
1 Tsp cumin
2 Tbs salt
cornstarch to thicken
Preparation:
1. Marinate chicken with thyme, chili powder, salt, pepper, & dried garlic.
2. Place chicken on baking sheets. Rub with mixture of lemon juice, tapatillo, Dijon, and mayonnaise.
3. Bake at 350 for about 40 mins or to reach 165 internal temp
Sauce:
1. Peel mangos, and cut into chunks. Boil all ingredients for at least 20 minutes. Puree using hand blender.
2. Boil again and add cornstarch slurry to thicken as necessary.
3. Serve chicken in hotel pans and cover with small amount of glaze using a brush.
Garnish with cilantro.
Vegetable Sandwich with Roasted Vegetables(Open Face)
100 Portions
Ingredients:
 1cs Foccacia Bread
 ½ case Tomato, sliced
 2.5 # feta crumbles
 Spinach
 ½ case Portobello Mushrooms
 ½ case Roasted Bell Peppers
 Salt and Pepper
 Extra Virgin Olive Oil
Avocado Spread:
 5 Avocados
 ½ cup Lemon Juice
 ½ cup Oil
 Salt and Pepper to taste
Procedures:
1. Mix ingredients for avocado spread.
2. Roast mushrooms and bell peppers with olive oil, garlic, and salt.
3. Split focaccia bread in half.
4. Add avocado spread, roasted vegetables, tomato, spinach and mozzarella.
5. Bake in oven
6.
Vegan Sandwich with Roasted Vegetables(Open Face)
100 Portions
Ingredients:
 1 case baguette
 ½ case Tomato, sliced
 Spinach
 ½ gallon hummus
 ½ case Portobello Mushrooms
 ½ case Roasted Bell Peppers
 Salt and Pepper
 Extra Virgin Olive Oil
Avocado Spread:
 5 Avocados
 ½ cup Lemon Juice
 ½ cup Oil
 Salt and Pepper to taste
Procedures:
7. Mix ingredients for avocado spread.
8. Roast mushrooms and bell peppers with olive oil, garlic, and salt.
9. Split focaccia bread in half.
10. Add avocado spread, roasted vegetables, tomato, spinach and mozzarella.
11. Bake in oven
Tom Yum Soup
100 portions
4 gallons vegetable broth
10 stalks lemongrass, sliced on bias in 2” pieces
1” piece galangal or ginger, sliced
2 dry chiles
¼ cup sugar
3# shitake mushrooms
1 cup fresh lime juice
2 cups green onion
1 can bamboo shoots
10 tomatoes, 1” dice
5# tofu, small dice
2 bunch fresh cilantro, chopped
Method:
1. Combine ingredients and simmer until mushrooms are tender.
Pad Thai with Beef and Shrimp
200 Portions
Ingredients:
 16# Rice Stick Noodles, soaked to soften
 20# Bean Sprouts
 ½ gallon Easy Eggs
 10# Shrimp
 20# beef
 20# Broccoli Florets, chopped into bite size pieces
 6# Red Peppers, julienned
 10 bunches Green Onions, chopped
 10# Snow Peas
 4 cups Garlic, minced
 5 lbs. Shallots or Red Onions, chopped
 2 qts. Cooking Oil
 Ground peanuts, bean sprouts, and green onion for garnish
Sauce:
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2 qts. Soy Sauce
3 qts. Sugar
3 qts White Vinegar
1/2 cup Red Pepper Flakes
3 cups Paprika
2 qts Ketchup
Procedures:
1. Combine ingredients for sauce in a large bowl.
2. Heat half of the oil.(add more oil sparingly to keep the onions from sticking)
3. Saute garlic and shallots. Saute beef.
4. Add softened noodles and fry turning constantly with a spatula to prevent sticking.
5. Scramble eggs and chop. Add to noodles, turning with spatula. Gradually add the sauce, stir fry quickly.
6. Add shrimp and beef. Stir fry until shrimp is just cooked.
7. Add half the bean sprouts and chopped green onions, turn to mix.
8. Remove from heat and transfer to hotel pans.
9. Garnish with ground peanuts, bean sprouts and green onion.
Chicken Satay
100 Portions
Ingredients:
 100-4 oz B/S Chicken Thigh Meat or 8-Way Cut
 2 cups Coriander Seed, toasted and ground
 ½ cup Cumin Seed, toasted and ground
 2 cups Fresh Garlic
 2 cups Galangal, chopped
 2 cups Lemon Grass, finely chopped
 2 cups Turmeric
 ½ cup Black Pepper
 ¼ cup Salt (more to taste if desired)
 2 cups Sugar
 2 #10 can Coconut Milk
Procedures:
1. Toast and grind the coriander and cumin seeds, mix with the remaining ingredients. Pour the marinade
over the chicken breasts
2. Marinate at least 3 hours or overnight.
3. Brown on the griddle.
4. Serve with peanut sauce and cucumber salad.
5. Serve with mae ploy sauce on the side.
Sauce:
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1 cup Red Curry Paste
8 cups Coconut Milk
4 cups Peanuts, ground and roasted
2 cups Sugar
2 cups Tamarind Juice
Salt to taste or Fish Sauce.
Procedures:
1. Heat half of the coconut cream and add the ground peanuts and curry paste. Add remaining coconut milk
and reduce heat.
2. Season to taste with sugar and tamarind juice.
3. Add salt or fish sauce to taste.
Quinoa Pilaf w
100 portions
10# quinoa, steamed in vegetable broth
5# red onion, small dice
3# carrot, small dice
3# celery, small dice
3# green bell, sm dice
3# red bell, sm dice
1 case sliced button mushroom
½ case kale, chopped
2T garlic, chopped
2 bunches parsley, chopped
1 cup blended oil
Salt and pepper
Method:
1. Saute veggies, add quinoa, parsley and salt and pepper as needed.
Pasta with Feta Cheese
100 Portions
Ingredients:
 10 lbs Pasta
 ½ case Fresh Tomatoes
 2 #10 cans Diced Tomatoes
 1 cup Garlic
 ½ cup Dried Italian Herbs
 3 lbs Feta Cheese
 1 case Grape Tomatoes
 1 cup Olive Oil
 Salt and Pepper
 ½ lb Basil
Procedures:
8. Cook pasta until al dente.
9. To prepare sauce, roast tomatoes with garlic for 25 mins at 375F.
10. Cook garlic and oil in skillet.
11. Add roasted tomatoes and diced tomatoes plus spices.
12. Use hand blender to make sauce and blend.
13. Add cooked pasta.
14. Garnish with Feta cheese and fresh basil.
All Dal Curry
100 Portions
Ingredients
 3 lbs Black Lentils
 3 lbs Brown Lentils
 10 lbs chopped onions
 4 cans diced tomato #10
 2 cups fresh garlic
 1 cup coriander
 1 cup cumin
 ½ cup fennel seeds
 1 cup curry powder
 ½ cup gharam masala
 3 cups olive oil
 salt and pepper to taste
 cilantro to garnish
Preparation
1. Toast all of the spices in a skillet.
2. Ground toasted spices using a blender. Set aside.
3. Heat oil in a skillet. Caramelize onions, then add ground spices. Cook for 5-10 mins.
4. Add tomatoes and cook for 20-30 minutes.
5. Add lentils, then water to make stew-like consistency.
6. Simmer for about 30 minutes.
7. Remove from skillet and transfer to 2” hotel pan.
8. Garnish with cilantro and serve with white rice on the side.
Tikka Chicken
100 Portions
Ingredients:
 40 lbs. Chicken Thigh, cut in 1”x1” diced
 10 lbs. Onions, diced
 1 #10 can Diced Tomatoes
 ½ cup Mustard Seed
 1 cup Garlic
 1 cup Cumin
 2 cups Chili Powder
 1 cup Paprika
 2 cups Lemon Juice
 Salt and pepper to taste
 1 cup Chicken Base
Procedures:
5. Toast spices.
6. Ground toasted spices into blend and mix with garlic, cumin, chili powder, paprika, lemon juice, salt,
and pepper.
7. Marinate chicken in spice mixture. Roast for 20 min at 350F.
8. Sautee onions and mustard seed. Add tomatoes and chicken base. Add 2 gallons water.
9. Simmer slowly until bubbling.
10. Add chicken and heat through.
11. Serve.
Fish and Chips
100 Portions
Ingredients for fish:
 20 lbs Tilapia
 5 lbs Cracker Mill
 1 lbs Corn Flakes crumbs
 10 Fresh Eggs
 6 cups Flour
 2 Tsp Dried Garlic
 Salt and Pepper
 Tartar Sauce
Procedures for Fish:
1. Cut fish into 3 oz. portions
2. Mix cracker mill and corn flake crumbs with salt and pepper.
3. Mix flour, eggs, salt, and pepper. Add ½ gallon water to make batter.
4. Dust fish with flour and dip in batter, followed by dry mix.
5. Deep fry and serve with tartar sauce.
Tartar Sauce:
 1 gallon Mayonnaise
 2 cups Lemon Juice
 1 cup Capers, drained
 1 cup Dill Pickle Relish
 3 Tsp. Dried Dill
Procedures:
1. Mix ingredients together in large bowl.
Creamy Macaroni and Cheese
100 Portions
Ingredients:
 5# Cheddar Cheese, shredded
 2.5 gallons Milk
 ½ gallon Heavy Cream
 ½ oz. Mustard Powder
 3 Tsp. Salt
 6 oz. Butter
 6 oz. Flour
 3 qts Breadcrumbs
 4 Tbsp. Paprika
 12 # Elbow Macaroni, cooked
 Chopped Parsley for garnish
Preparation:
1. Cook macaroni until tender.
2. Melt butter, stir in flour to make a blonde roux. Cook until raw taste of flour is removed.
3. Gradually whisk in scalded (not boiling) milk.
4. Add mustard powder, salt and paprika
5. Add 5 # of shredded cheddar cheese. Stir until melted into sauce, add the cream
6. Toss the macaroni with the sauce.
7. Sprinkle shredded sharp cheddar on top and sprinkle with breadcrumbs.
8. Bake until golden brown.
9. Garnish with fresh chopped parsley.
Vegan Acorn Stuffed Squash
100 Portions
Ingredients:
 8 lbs. Quinoa, cooked
 1 cup Minced Garlic
 10 Onions, chopped
 5 Heads Celery, diced
 1 Tbs Dried Red Pepper Flakes
 2 Tbs Dried Oregano
 15 # Diced Carrots
 10 lbs Fresh Tomatoes, diced
 10# Yellow Squash, diced
 5 lbs. Tofu, diced
 2 cases Acorn Squash
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Procedures:
1. Cut squash in half. Remove seeds and season with salt and pepper. Bake at 350F for 30 min or until soft.
2. Sautee garlic, onions, celery, tomatoes, carrots, yellow squash. Add spices.
3. Fold in tofu.
4. Fold in quinoa.
5. Stuff squash with filling.
6. Bake at 350F for 10-15 min until internal temperatures reaches 145-150.
7. Keep in warmer until ready to serve.
Huevos Rancheros
100 Portions
Ingredients:
 100 Fresh Eggs
 100- 4” Corn Tortillas
 5 lbs Cheddar Cheese, shredded
 Pinto Beans
 Roasted Tomato Salsa
 Pico De Gallo
Preparation:
1. Grill tortilla and remove.
2. Grill egg and place on top of tortilla.
3. Add beans, roasted tomato salsa, cheese. Garnish with pico de gallo.
Breakfast Burrito
100 Portions
Ingredients:
 50- 12” Tortillas
 10 lbs Chorizo
 5 lbs Onions, diced
 10 lbs Red Potatoes, small diced
 5 lbs Red Bell Peppers, diced
 1 gallon Liquid Egg
 2 cups Green Onions
 5 lbs Cheddar Cheese
Procedures:
1. Remove chorizo casing, and bake at 350°F for 20 mins.
2. Using grill, combine onions, red bell peppers, cooked potatoes.
3. Add egg, chorizo, and green onion.
4. Roll into flour tortillas with cheese. Grill and cut in half.
Silken Tofu and Spinach Scramble
100 Portions
Ingredients:
 15# Silken Tofu
 12 bunches Green Onions, chopped
 1 cup Garlic, minced
 5# Mushrooms, sliced
 Spinach
 2 cups Oil
 2 cups Chopped Cilantro
 2 cups Mae Ploy Sauce
Procedure:
1. Heat oil.
2. Stir fry onions, mushrooms, spinach and garlic.
3. Stir fry the tofu quickly with the mae ploy sauce.
4. Add chopped cilantro, salt and pepper to taste.
Roasted Corn & Jalapeno Quiche
100 Portions
Ingredients:
 20 Pie Shells
 1 lb. canned Jalapenos
 10 lbs Frozen Corn
 1 gallon Heavy Cream
 1 gallon Liquid Egg
 2 Tbs White Pepper
 2 Tsp Nutmeg
 2 Tbs Dried Garlic
 1 Tsp Italian Seasoning
 2 ½ lbs Cotija Cheese
 2 ½ lbs Mozzarella Cheese
Preparation:
1. Prebake pie shells for about 5 minutes until lightly browned.
2. Roast corn kernels.
3. Mix cream, egg, pepper, nutmeg, garlic, and Italian seasoning.
4. Place ½ cup jalapenos, one handful corn, one handful cheddar, one handful mozzarella cheese in bottom
of pie shells.
5. Pour mix over dry ingredients.
6. Bake for 30 mins at 350°f. Reduce temp to 300° and bake for another 20 minutes until fully cooked.
BBQ Tofu with Summer Vegetable
Ingredients
 ½ gallon bbq sauce
 20 # tofu in 4oz pieces
 1 cs green zuchinni
 1 cs summer squash
 1 cs fresh corn on cob
 ½ cs tomatoes
 2 cups garlic
 5# onions
 5# red bell
 ½ # basil
 ½ cup dried oregano
 1 cup paprika
 2 cups oil
 ½ cup crushed peppers
 Salt and Pepper
Preparation
1. Blend paprika, oil, oregano, ¼ # basil, ½ cup dried peppers(crushed) and 10 tomatoes with s&p. With hand
blender
2. Marinated tofu for 2-3 hours or over night
3. Cut all vegetables ½ inch dice, remove kernels from corn on the cob. Saute all in tilt skillet with all other
ingredients.
4. Arrange tofu in 2 inch pan and bake tofu at 350 for 20 mins remove and add saute vegies on top
5. Garnish
Chili Relleno Casserole
300 Portions
Ingredients:
 3 cases of Canned Roasted California Chilies
 20 lbs. Queso Fresco
 1 case Fresh Tomatoes
 4 Yellow Onions, diced
 2 cups Garlic
 1 case Corn Tortillas
 5lbs. Cheddar Cheese, shredded
 5lbs. Jack Cheese, shredded
 1lbs. Vegetable Base
 2 cups Olive Oil
 Salt and pepper to taste
 10 Bell Peppers
 5 bunches of Cilantro
Procedures:
1. Julianne cut queso fresco into ½”x 2” pieces.
2. Open canned chilies and stuff them individually with queso fresco pieces. Set aside.
3. Blend tomatoes, onion, garlic and vegetable base.
4. Heat skillet with oil and add blended mixture.
5. Mix in 2 gallons water along with salt and pepper to taste.
6. In a 2” hotel pan layer ingredients to make casserole: 1 layer sauce, followed by 1 layer tortillas, then a layer of
chili rellenos, then sauce, then cheese. Repeat layer process.
7. Bake for 15+ minutes at 375°F to reach 145-160°F. Make sure not to burn the top.
8. Garnish with cilantro and diced red bell pepper.
Steak Ranchero
100 Portions
Ingredients:
 25 lbs Steak, liced s2”x2”
 10 lbs Onions, sliced
 5 lbs Poblano Chilies, sliced
 1 cup Chopped Garlic
 15 lbs Potatoes, sliced 1/4” thick
 ½ case Fresh Tomatoes, sliced
 3 Tsp Cumin
 2 tbs Dried Oregano
 Salt and pepper to taste
 3 bunches Fresh Cilantro
 2 cups Canned Jalapenos, sliced
 1 cup Vinegar
Preparation:
1. Cook meat with oil and garlic cumin, oregano, salt, pepper for 1 hour over medium heat.
2. Add peppers, onions, and tomato. Boil for about 20 minutes.
3. Add lightly cooked potatoes and cilantro.
Eggs Benedict
100 Portions
Ingredients:
 1 case English Muffins
 100 pieces Canadian bacon
 Garlic
 Salt and Pepper, to taste
 1 can Dried Hollandaise Sauce
 100 eggs
Preparation:
7. Follow instructions to hydrate Hollandaise sauce.
8. Slice muffins and toast them with bacon
9. Poach eggs.
10. Top muffins with eggs and sauce.
Vegetarian Eggs Benedict
100 Portions
Ingredients:
 1 case English Muffins
 10 lbs. Fresh Spinach
 1 can roasted red peppers, julienned
 Garlic
 Salt and Pepper, to taste
 1 can Dried Hollandaise Sauce
 100 eggs
Preparation:
11. Follow instructions to hydrate Hollandaise sauce.
12. Slice muffins and toast them.
13. Poach eggs.
14. Saute spinach with garlic, salt and pepper.
15. Top muffins with spinach, eggs, and sauce.
Berry Compote
100 Portions
Ingredients:
 1.5 cups Butter
 2 cups Light Brown Sugar, packed
 1 cup lemon Juice
 1 case Fresh Strawberries
 1 gallon Frozen Blueberries
Procedures:
1. Melt Butter in a skillet over moderate heat. Stir in brown sugar and lemon juice until sugar is dissolved.
2. Add berries and cook, tossing gently until berries are warm and juices begin to be released.
Frittata with Sausage, Potatoes and Spinach
100 Portions
Ingredients:
 20 lbs. Potatoes, peeled and sliced
 4 lbs. Fresh Spinach
 Garlic
 Salt and Pepper
 Olive Oil
 10 lbs. Sausage
 1 gallon Heavy Cream
 1 gallon Liquid Egg
 2 Tbs White Pepper
 2 Tsp Nutmeg
 5 lbs Cheddar Cheese, grated
 5 lbs. Cottage Cheese
Preparation:
16. Steam the sliced potatoes.
17. Saute spinach with garlic, salt, and pepper.
18. Brown the sausage and chop finely.
19. Mix cream, egg, cheeses, pepper, nutmeg, and onion.
20. Distribute sausage, potatoes, and spinach into 2” hotel pans.
21. Pour mix over dry ingredients.
22. Bake for 30 mins at 350°f. Reduce temp to 300° and bake for another 20 minutes until fully cooked.
Pasta with Roasted Tomato Sauce
100 portions
Ingredients
 10 lbs penne pasta
 ½ case roasted fresh tomatoes
 2 cans #10 diced tomatoes
 1 cup garlic
 ½ cup dried italian herbs
 1 cup olive oil
 Salt and pepper
 1 cup parmesan
 ½ # basil, chiffonade
Preparation
Pasta:
1. Cook pasta- al dente
Sauce:
1. Roast tomatoes oil, salt, and pepper for 25 mins at 375°f
2. Cook garlic and oil in skillet
3. Add roasted tomatoes and diced tomatoes plus spices
4. Use hand blender to make sauce and stir in with cooked pasta. Simmer for 10 mins
5. Garnish with fresh basil and parmesan
Silken Tofu and KaleScramble
100 Portions
Ingredients:
 15# Silken Tofu
 12 bunches Green Onions, chopped
 1 cup Garlic, minced
 5# Mushrooms, sliced
 1/2 case kale, chopped
 2 cups Oil
 2 cups Chopped Cilantro
 2 cups Mae Ploy Sauce
Procedure:
5. Heat oil.
6. Stir fry onions, mushrooms, spinach and garlic.
7. Stir fry the tofu quickly with the mae ploy sauce.
8. Add chopped cilantro, salt and pepper to taste.
Chicken Fajitas
100 Portions
Ingredients:
 25 lbs. Chicken (thigh meat or breast)
 10 lbs. Onions, sliced
 10 lbs. Red Bell Pepper, sliced
 10 lbs. Green Bell Pepper, sliced
 ½ case Tomatoes
 1 cup Fresh Garlic
 2 Tbs Cumin
 3 Tbs Dried Garlic
 2 Tsp Oregano
 3 Tbs Chili Pepper
 3 tsp Cayenne Pepper
 Salt and Pepper to taste
Procedures:
1. Marinate meat in the spices. (Save fresh garlic for later)
2. Grill .
3. Cool meat and slice into thin strips.
4. Using grill or wok, cook onions and peppers with meat and adjust seasonings as needed.
Cannelini Bean and Kale Stew(**)
100 Portions
Ingredients:
 10# cannelinni beans
 1 cases kale, cleaned and chopped
 ½ # butter
 5 # yellow onion, sliced
 ½ cup garlic, chopped
 1 #10 cans diced tomatoes
 1 bunch fresh oregano, tied
 1 bunch fresh thyme, tied
 4 bay leaves
 1 gallons water
 ¼ cup veg base
 Salt and pepper to taste
Method:
1. Cook cannellinni beans not quite tender(20 mins left)
2. In tilt skillet, melt butter, and saute onions and garlic
3. Add kale and some water and tomatoes and cook 10 mins
4. Add rest of ingredients and bring to simmer.
5. Add beans and continue simmering for 30 mins,
6. Adjust salt and pepper as necessary
Grilled Chicken with Tropical Salsa
100 Portions
Ingredients:
 30 Lbs Chicken Breast
 2 Tbs Salt
 2 Tbs Chili Powder
 4 Tbs Smoked Paprika
Tropical Salsa:
 2 Fresh Pineapple, cut into small dices
 4 Fresh Mangos, cut into small dices
 5 Red Bell Peppers, cut into small dices
 5 Green Bell Peppers, cut into small dices
 2 bunches Cilantro
 ½ cup Jalapenos, chopped
 1 cup Lemon Juice
 1 cup Sugar
 2 Tbs Crushed Red Pepper
 1 cup Oil
 1 cup Green Onions, diced
 2 Tsp Cumin
 3tsp Dried Garlic
 Salt and pepper to taste
Preparation:
1. In a large bowl, mix ingredients for Tropical Salsa.
2. Coat chicken with oil, salt, chili powder, and smoked paprika
3. Heat oil over high heat. Add peppers, onions, jalapeno and cook for 5 mins. Remove from heat and add rest of
ingredients.
4. Top chicken with salsa
Pork Colorado Stew
100 Portions
Ingredients
 20 lbs. Pork, diced into ½”x ½ ” squares
 5 Yellow Onions, diced into ½”x ½ ” squares
 10 Potatoes, diced into ½”x ½ ” squares
 1/2 cup Fresh Garlic, chopped
 2tbs cup Ground Cumin
 1cup Red Wine Vinegar
 ½ cup Bay Leaves
 ¾ cup Dried Oregano
 2 lbs. Dry Guajillo Pods
 1 lb. Cornstarch, mixed with cold water
 Salt and Pepper to taste
Procedures:
5. Cook diced pork with water for at least one hour.
6. Once the water has evaporated, add onion, cumin, garlic, salt and pepper.
7. Cook for 10-15 minutes. Then add water until liquid covers the meat.
8. Using the hand blender, blend guajillo with red wine vinegar until smooth.
9. Add blended mixture to pork and adjust salt as needed.
10. Add potatoes.
11. Remove when the meat is soft and add cornstarch/water mixture to stew.
Vegan Curry
100 Portions
Ingredients:
 20 lbs Sweet Potato, diced ½”
 20 lbs Red Potato, diced ½”
 10 lbs Carrots, diced ½”
 20 lbs Onions, diced ½”
 1 cup Dried Curry
 ½ cup Ground Cumin
 ¼ cup Mustard Seed
 1 cup Fresh Ginger
 1 cup Fresh Garlic
 2 cans Coconut Milk
 1 lb Fresh Basil
Preparation:
1. Heat oil and add curry, cumin, and mustard seed. After 5 mins, add onions. Cook until translucent.
2. Add potatoes, carrots, onions, ginger, garlic, salt, and pepper. Add water to cover vegetables
3. When the vegetables are cooked, add coconut milk and cook for 5 mins.
4. Remove from heat and add chopped basil.
Vegetarian Lasagna with Béchamel Sauce
100 Portions
Ingredients:
 1 cup Olive Oil
 16 Onions, sliced
 3 cups Garlic, minced
 ½ Cup Dried Oregano
 ¼ Cup Dried Thyme
 8 Tsp Salt
 4 Tsp Pepper
 4 Tsp Hot Pepper Flakes
 2 #10 cans Artichokes
 1 case Asparagus
 1 #10 Roasted Red Pepper, drained, and, chopped
 2 Cases Fresh Pasta Sheets*
 5 Lbs Fresh Spinach
 10 Lbs Ricotta Cheese
 Fresh Parsley, chopped
*If using raw pasta, cook only until al dente (NOT RAW)
Béchamel Sauce:
 3 Lbs Cup Butter
 3 Lbs All Purpose Flour
 3 Gallons Milk
 8 Tsp Salt
 4 Tsp Pepper
 4 Tsp Nutmeg
 2 Lbs Freshly Grated Parmesan Cheese
Preparation:
Béchamel Sauce:
1. In saucepan, melt butter over medium heat; stir in flour and cook for 3 minutes, stirring constantly.
2. Gradually whisk in milk, salt, pepper and nutmeg. Cook, whisking often, for 10 to 15 minutes or until
thickened.
3. Whisk in half of the parmesan cheese
Assemble the Lasagna:
1. Spread one-quarter of the sauce in 2” hotel pan.
2. Top with a layer of pasta sheet. Spread a layer of ricotta and place roasted vegetables and spinach on
top. Repeat layering.
3. Cover with foil and bake for 30 minutes at 300°f. Uncover and sprinkle with remaining parmesan; bake
for 30 minutes or until bubbly and golden. Garnish with parsley.
Spanish Rice
25 Portions
Ingredients:
 1 quart White Rice
 1 cup Oil
 1 Onion
 2 oz Fresh Garlic
 10 Fresh Tomatoes
 4 oz. Soup Base**
 Salt
 5 Red Bell Peppers, diced
 5 Green Bell Peppers, diced
 3 Onions, diced
 1 quart Green Olives, sliced
 1 cup Garlic, chopped
**vegetarian: add 4 oz vegetable base.
**non vegetarian: add 4 oz chicken base.
Procedures:
1. Blend onions, garlic, tomatoes, and salt with hand blender.
2. Heat ½ cup oil and add tomato mixture. Add 1 gallon water. Boil.
3. Using a skillet, heat the remaining ½ cup oil until hot. Add the rice and cook until slightly brown.
Transfer to 2” hotel pan and add liquid mixture.
4. Steam for 30 minutes until the rice is ready.
5. While rice is steaming, sauté the diced peppers, onions, and garlic.
Note: If you make more than 25 portions, you can fry the rice in the deep fryer.