Whisky River Prep, Bulk & POS Recipes
Bulk Recipes
Baked Beans…………………………………………………………………………………………………………………………………………………………………………………………………….
BBQ Ranch Dipping Sauce ………………………………………………………………………………………………………………………………………………………………………………..
Buffalo Dip………………………………………………………………………………………………………………………………………………………………………………………………………..
Chipotle Ranch…………………………………………………………………………………………………………………………………………………………………………………………………..
Pizza Sauce…….…………………………………………………………………………………………………………………………………………………………………………………………
Mild Wing Sauce………………………………………………………………………………………………………………………………………………………………………………………
Medium Wing Sauce………………………………………………………………………………………………………………………………………………………………………………..
Hot Wing Sauce………………………………………………………………………………………………………………………………………………………………………………………..
Medium Wing Sauce…………………………………………………………………………………………………………………………………………………………………………………
Wing Sauces
Bourbon BBQ Sauce……………………………………………………………………………………………………………………………………………………………………………………………
Smokey BBQ Sauce………………………………………………………………………………………………………………………………………………………………………………………….
Hot BBQ Sauce…………………………………..……………………………………………………………………………………………………………………………………………………..
Garlic Parmesan ………………………………………………………………………………………………………………………………………………………………………………………
Spicy Garlic Parmesan……………………………………………………………………………………………………………………………………………………………………………….
Peach Habanera……………………………………………………………………………………………………………………………………………………………………………………………
General Tso’s…………………………………..……………………………………………………………………………………………………………………………………………………..
Teriyaki Sauce… ………………………………………………………………………………………………………………………………………………………………………………………
Sweet Thai Chili Sauce……………………………………………………………………………………………………………………………………………………………………………….
Jerk Sauce…..……………………………………………………………………………………………………………………………………………………………………………………………
Bulk Procedures
BBQ Brisket……………………………………………………………………………………………………………………………………………………………………………………………
BBQ Chicken………………………………………………………………………………………………………………………………………………………………………………………….
Grilled Chicken Procedure……………………………………………………………………………………………………………………………………………………………………..
House Salad Mix…………………………………………………………………………………………………………………………………………………………………………………….
Pulled Pork …………………………………………………………………………………………………………………………………………………………………………………………..
Wings Prep…………………………………………………………………………………………………………………………………………………………………………………………….
Pizza Dough……………………………………………………………………………………………………………………………………………………………………………………………
POS Recipes
Appetizers
Onion Rings…………………………………………………………………………………………………………………………………………………………………………………………………….
Mozzarella Cheese Stick…………………………………………………………………………………………………………………………………………………………………………………
Basket of Shrimp…………………………………………………………………………………………………………………………………………………………………………………………….
Buffalo Shrimp……………………………………………………………………………………………………………………………………………………………………………………………….
Mini Corn Dogs………………………………………………………………………………………………………………………………………………………………………………………………
Hushpuppies…………………………………………………………………………………………………………………………………………………………………………………………………
Sweet Potato Fries………………………………………………………………………………………………………………………………………………………………………………………….
Fried Green Beans…………………………………………………………………………………………………………………………………………………………………………………………..
Buffalo Dip……………………………………………………………………………………………………………………………………………………………………………………………………..
Chicken Buffalo Dip………………………………………………………………………………………………………………………………………………………………………………………….
Shrimp Buffalo Dip…………………………………………………………………………………………………………………………………………………………………………………………..
Cheese Quesadilla …………………………………………………………………………………………………………………………………………………………………………………..
Chicken Quesadilla………………………………………………………………………………………………………………………………………………………………………………………….
Shrimp Quesadilla…………………………………………………………………………………………………………………………………………………………………………………………..
Brisket Quesadilla……………………………………………………………………………………………………………………………………………………………………………………………
Spinach & Mushroom Quesadilla…………………………………………………………………………………………………………………………………………………………………….
Chips and Salsa……………………………………………………………………………………………………………………………………………………………………………………………….
Fried Chicken Tenders…………………………………………………………………………………………………………………………………………………………………………………
Sampler Platter………………………………………………………………………………………………………………………………………………………………………………………….
Nachos…………..………………………………………………………………………………………………………………………………………………………………………………………….
Wings
Buffalo Wings………………………………………………………………………………………………………………………………………………………………………………………………
Boneless Buffalo Wings…………………………………………………………………………………………………………………………………………………………………………………
Salads
House Salad……………………………………………………………………………………………………………………………………………………………………………………………..
Side Salad………………………………………………………………………………………………………………………………………………………………………………………………..
Blackened Chicken Salad…………………………………………………………………………………………………………………………………………………………………………………..
Caesar Salad …………………………………………………………………………………………………………………………………………………………………………………………….
Side Caesar Salad……………………………………………………………………………………………………………………………………………………………………………………..
Chicken Caesar Salad…………………………………………………………………………………………………………………………………………………………………………………
Shrimp Caesar Salad………………………………………………………………………………………………………………………………………………………………………………………….
BBQ Chicken Salad…………………………………………………………………………………………………………………………………………………………………………………….
Buffalo Chicken Salad………………………………………………………………………………………………………………………………………………………………………………
Chopped Salad………………………………………………………………………………………………………………………………………………………………………………………….
Pizzas
BBQ Chicken Pizza……………………………………………………………………………………………………………………………………………………………………………………..
Buffalo Chicken Pizza………………………………………………………………………………………………………………………………………………………………………………….
Cheese Pizza…………………………………………………………………………………………………………………………………………………………………………………………….
Cheeseburger Pizza……………………………………………………………………………………………………………………………………………………………………………………
Pepperoni Pizza………………………………………………………………………………………………………………………………………………………………………………………..
The Garden Pizza………………………………………………………………………………………………………………………………………………………………………………………
The Dirty Mo…………………………………………………………………………………………………………………………………………………………………………………………….
The Killer…………………………………………………………………………………………………………………………………………………………………………………………………
Veggie Pizza……………………………………………………………………………………………………………………………………………………………………………………………..
Sandwiches and Wraps
Pulled Pork Sandwich…………………………………………………………………………………………………………………………………………………………………………………………
BBQ Brisket Sandwhich………………………………………………………………………………………………………………………………………………………………………………………
BBQ Chicken Sandwich……………………………………………………………………………………………………………………………………………………………………………………….
Grilled Chicken Sandwich……………………………………………………………………………………………………………………………………………………………………………………
Fried Chicken Sandwich……………………………………………………………………………………………………………………………………………………………………………………..
Burger Cooking Procedure…………………………………………………………………………………………………………………………………………………………………………………
Classic Burger…………………………………………………………………………………………………………………………………………………………………………………………………….
Cheese Burger……………………………………………………………………………………………………………………………………………………………………………………………………
Bacon Cheese Burger………………………………………………………………………………………………………………………………………………………………………………………….
Wide Burger……………………………………………………………………………………………………………………………………………………………………………………………………….
Fish Sandwich…………………………………………………………………………………………………………………………………………………………………………………………………….
Chicken Fried Steak Sandwich with Red Eye Gravy …………………………………………………………………………………………………………………………………………….
Crispy Shrimp Wrap……………………………………………………………………………………………………………………………………………………………………………………………
Grilled Chicken Wrap …………………………………………………………………………………………………………………………………………………………………………………………
Fried Chicken Wrap…………………………………………………………………………………………………………………………………………………………………………………………….
Fried Fish Wrap………………………………………………………………………………………………………………………………………………………………………………………………….
Grilled Chicken Caesar Wrap…………………………………………………………………………………………………………………………………………………………………………….
Fried Chicken Caesar Wrap ……………………………………………………………………………………………………………………………………………………………………………….
Fried Shrimp Caesar Wrap ………………………………………………………………………………………………………………………………………………………………………………..
Sides
Baked Beans………………………………………………………………………………………………………………………………………………………………………………………………………
Coleslaw……..……………………………………………………………………………………………………………………………………………………………………………………………………..
French Fries………………………………………………………………………………………………………………………………………………………………………………………………………..
Fried Green Beans………………………………………………………………………………………………………………………………………………………………………………………………
Hush Puppies……..………………………………………………………………………………………………………………………………………………………………………………………………
Mac N Cheese…………………………………………………………………………………………………………………………………………………………………………………………………….
Onion Rings………………………………………………………………………………………………………………………………………………………………………………………………………..
Potato Salad……………………………………………………………………………………………………………………………………………………………………………………………………….
Sweet Potato Fries.…………………………………………………………………………………………………………………………………………………………………………………………….
Desserts
Apple Crumble with Vanilla Ice Cream & Caramel Sauce…………………………………………………………………………………………………………………………………….
NY Cheesecake with Strawberry Sauce………………………………………………………………………………………………………………………………………………………………
Chocolate Fudge Cake with Chocolate Sauce………………………………………………………………………………………………………………………………………………………
Kid’s Ice Cream Sundae………………………………………………………………………………………………………………………………………………………………………………………
Kids Menu
Chicken Tenders…………………………………………………………………………………………………………………………………………………………………………………………………
Grilled Cheese…………………………………………………………………………………………………………………………………………………………………………………………………….
Kids Fish Bites…………………………………………………………………………………………………………………………………………………………………………………………………….
Kids Wings………………………………………………………………………………………………………………………………………………………………………………………………………….
Mac N Cheese…………………………………………………………………………………………………………………………………………………………………………………………………….
Mini Corn Dogs…………………………………………………………………………………………………………………………………………………………………………………………………..
Bulk Recipes
Baked Beans
Yield: 1 gallon
Serving Size: 5 ounces
Shelf Life: 5 days
1#10 Can Baked Beans
8 slices Bacon, diced ½”
1 Cup Yellow onion, diced
1 T Garlic, minced
¼ cup yellow mustard
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8
Sauté onions and diced bacon for 5 to 7 minutes in a stock pot until bacon is crispy.
Add garlic and stir for 30 seconds.
Add beans to pot.
Add yellow mustard to pot and stir.
Simmer for 15 minutes.
Remove from heat and cool in ice bath until temperature is less than 40 degrees
Portion into 5 ounce containers.
Label, date and refrigerate.
BBQ Ranch
Yield:
Serving Size: 2 ounces
Shelf Life: 5 days
1 gallon Ranch Dressing
3 cups Smokey BBQ Sauce
Procedure:
1. Combine well in 8 quart square (2 gallon) Cambro
2. Cover, label, date and refrigerate.
Buffalo Dip – BULK RECIPE
Yield: 1.25 Gallons
Serving Size: 10 ounces
Shelf Life: 5 days
3 lbs Cream Cheese
1.5 Cups Ranch
1.5 Cups Bleu Cheese
4.5 Cups Diced Celery
6 Cups Diced Land of Lakes Processed Cheese
24 ounces Frank’s Hot Sauce
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Heat Cream Cheese, Bleu Cheese and Ranch on Low temperature in stock pot approximately 10 minutes (until cream cheese melts).
Add Land of Lakes Cheese and whisk until cheese is completely melted.
Remove from heat, whisk in Frank’s Hot Sauce.
Fold in Celery in batch.
Portion with scooper in 10 ounce portions in designated Microlite cups.
Cover, label, date and refrigerate.
Chipotle Ranch
Yield:
Serving Size: 2 ounces
Shelf Life: 5 days
1 gallon Ranch Dressing
3 cups Chipotle Puree
Procedure:
1. Combine well in 8 quart square cambro (2 gallon)
2. Cover, label, date and refrigerate.
Pizza Sauce
Yield: 3 gallons
Serving Size: 8 ounces
Shelf Life: 5 days
2 #10 cans Full Red Crushed Tomatoes
2 #10 cans Full Red Tomato Sauce
1 ¼ ounces Black Pepper
3 ounces Granulated Garlic
1 ounce Sugar
4 ounces Romano Cheese – Grated
4 bunches Fresh Basil
1 Tablespoon Oregano
Procedure:
1. Combine all ingredients in a 5 gallon (22 quart) Cambro container
2. Use immersion blender to puree
3. Cover, label date and refrigerate.
Grilled Chicken Procedure
Yield:
Serving Size: 6 ounce breast
Shelf Life: 2 days
1 (6) ounce breast
Oil (as needed)
Salt and Pepper blend (as needed)
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5
Pound chicken breast to approx. ½ inch
Lightly oil chicken breast & lightly dust with salt and pepper.
Place chicken breast on char grill at 10:00, rotate to 2:00 (ensuring proper “x” grilling marks)
Repeat on opposite side (estimated 2 minutes per position)
Cook chicken on the char grill until internal temperature reaches 165 degrees.
Wing Prep
Serving Size: 5, 10, 15, 25, 50
Shelf Life: 3 days
Yield: 40lb case per 1 cambro
Frozen Wings
Salt & Pepper
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Slack frozen wings (24 hours). 1 case per 1 cambo
Place wings on full pan covered with parchment paper. Season the wings with a 50/50 salt and pepper blend
Blanch thawed wings in oven for 15 minutes @ 300 degrees
Remove from the oven and place on speed rack to cool
Cool completely.
Label, date and refrigerate.
Wing Counts:
5 count – 3 wings/2 drums
10 count- 5 wings/5 drums
15 count – 8 wings/7 drums
25 count – 13 wings/12 drums
50 count – 25 wings/25 drums
Kid’s meal – 2 wings/1 drum
House Salad Mix
Yield: TBD
Serving Size: 4 ounces (side salad)/8 ounces (entrée size)
Shelf Life: 1 day
1 bag Iceberg/Romaine Mix
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Add lettuce to a sink filled with cold water.
Remove lettuce and spin all water with salad spinner
Place in cambro and cover with cold wet bar towels.
Tightly seal cambro
Label, date & refrigerate. Make fresh daily.
(Throw away any remaining greens at the end of each day)
Wings Sauces
Killer Mild Sauce
Yield: 1 gallon
Serving Size: N/A
Shelf Life: 5 days
Ingredients:
1 gallon Frank’s Mild Wing Sauce, prepped
1 quart Butter-it
Procedure:
1. Whisk Frank’s mild sauce and Butter-it
2. Stir until blended.
3. Label, date & refrigerate in 3 gallon Cambro
Killer Hot Sauce
Yield: 1.25 gallon
Serving Size: N/A
Shelf Life: 5 days
Ingredients:
1 gallon Frank’s Hot Wing Sauce, prepped
1 quart Butter-it
Procedure:
1. Whisk Frank’s Hot sauce and Butter-it
2. Stir until blended.
3. Label, date & refrigerate in 3 gallon Cambro
Medium Sauce
Yield: 2 gallon
Serving Size: N/A
Shelf Life: 5 days
Ingredients:
1 gallon Killer Hot Sauce
1 gallon Killer Mild Sauce
Procedure:
1. Whisk both sauces together
2. Stir until blended.
3. Label, date & refrigerate in 3 gallon Cambro
Spicy Garlic Parmesan
Yield:
Serving Size: n/a
Shelf Life: 5 days
Ingredients:
1 gallon Medium Sauce
2 ½ cups Garlic Parmesan Powder
Procedure:
1. Whisk ingredients together.
2. Label, date, and refrigerate.
Appetizers
Beer Battered Onion Rings - APPETIZER
Serving Size: 10 ounces
Plate: Black Wired Cone & Black and White Checkered Paper
POS Name: Onion Rings - Appetizer
Ingredients:
10 ounces Brew City Onion Rings, frozen
Lawry’s Season, approx 6 shakes
3 ounces Chipotle Ranch
Procedure:
1 Place onion rings in fry basket and submerge at 350 degrees for approx 2:30 minutes or until internal temperature reaches 145 degrees
2 Remove basket from fryer and drain for :15 seconds
3 Transfer onion wings from fry basket and continue to drain in Sav-a- day
4 Toss rings in Lawry’s season
5 Place black & white checkered paper in Black Wired Cone Basket and add Onion Rings
6 Serve with Chipotle Ranch served in ramekin holder on cone.
Beer Battered Onion Rings - Side
Serving Size: 5 ounces
Plate: Served in basket with entrée or on 10 oz soup bowl
POS Name: Side Onion Rings
Ingredients:
10 ounces Brew City Onion Rings, frozen
Lawry’s Season, approx 3 shakes
Procedure:
1 Place onion rings in fry basket and submerge at 350 degrees for approx 2:30 minutes or until internal temperature reaches 145 degrees
2 Remove basket from fryer and drain for :15 seconds
3 Transfer onion rings from fry basket and continue to drain in Sav-a-day
4 Toss rings in Lawry’s season
5 Place onion rings in basket with entrée or in lined 10 oz bowl as separate side
Dirty Mo’s Cheese Sticks- Appetizer
Serving Size: 8 Cheese Sticks
Plate: Chrome 6 x 9 wired basket black and white checkered paper
POS Name: Cheese Sticks
Ingredients:
8 Mozzarella Cheese Sticks, frozen, (½ ounce each)
2 ounces Marinara Sauce
Procedure:
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Fry Mozzarella Cheese Sticks @ 350 degrees for approx 2:30 to 3 minutes or until golden brown (internal temperature needs to reach 145
degrees)
Remove basket from fryer and drain for approx :15 seconds
Continue to drain in Sav-a-day
Line chrome 6 x 9 basket with black and white checkered paper and place cheese sticks in basket evenly
Side with 2 ounces of Marinara Sauce in black 3 ounce ramekin serve on right side.
Buffalo Shrimp - Appetizer
Plate: Black Wired Cone & black and white checkered paper
POS Name: Buffalo Shrimp
Ingredients:
5 ounces pre-breaded popcorn shrimp, frozen
2 ounces medium wing sauce
2 ounces Bleu Cheese or Ranch dressing
3 celery sticks
Procedure:
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Fry pre-breaded popcorn shrimp @ 350 degrees for approx 2:30 – 3 minutes or until golden brown (internal temperature reaches 145
degrees)
Remove basket from fryer and drain for :15 seconds
Remove shrimp from basket and continue to drain in Sav-a-day
Toss shrimp in 2 ounces of Medium wing sauce in 2 gallon round Cambro
Line wired cone with black and white checkered paper and place buffalo shrimp in cone evenly
Place celery evenly in cone.
Side with 2 ounces of Bleu Cheese or Ranch Dressing served in black ramekin and place in ramekin holder on side of cone.
Fried Shrimp Basket - Appetizer
Plate: 6x9 Wired Basket & black and white checkered paper
POS Name: Shrimp Basket
Ingredients:
6 ounces pre-breaded popcorn shrimp, frozen
5 ounces of French Fries
2 ounces Cocktail Sauce
Procedure:
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Fry pre-breaded popcorn shrimp @ 350 degrees for 2:30 to 3 minutes or until golden brown (internal temperature reaches 145 degrees)
Remove from fryer and drain for :15 seconds
Transfer to Sav-a-day and continue to drain
Place fries into fry basket and submerge at 350 degrees for approx. 3 minutes or until internal temperature reaches 145 degrees
Remove from fryer and drain in fry basket for :15 seconds
Transfer fries from fry basket into transfer container and for continued drainage and evenly distribute with 2 shakes of iodized salt
Line 6 x 9 wired basket with black and white checkered paper (diagonally) and arrange shrimp on lower part of basket at 9 to 3 o’clock
position.
Place Fries above shrimp at same position of 9 to 3 o’clock
Place Cocktail Sauce in black ramekin and place in the center of basket between shrimp and fries.
Tiny Baby Corn Dogs - Appetizer
Serving Size: 12 minis (approx 1/2 pound)
Plate: Black Wired Cone & black and white checkered paper
POS Name: Mini Corn Dogs
Ingredients:
12 Mini Corn Dogs, frozen
2 ounces Honey Mustard (or Ketchup set up on table)
Procedure:
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Place corn dogs into fry basket and submerge at 350 degrees for approx 3:30 minutes or until internal temperature reaches 165 degrees
Remove basket from fryer and drain for :15 seconds
Transfer corn dogs from fry basket and continue to drain in Sav-a-day
Line black wired cone with black and white checkered paper and place corn dogs evenly in cone.
Side with 2 ounces of honey mustard or ketchup in black ramekin and place in ramekin holder on side of cone.
Shhh, Hushpuppies - Appetizer
Serving Size: 12 hushpuppies
Plate: Pewter 6 x 9 wired basket & black and white checkered paper
POS Name: Hushpuppies - Appetizer
Ingredients:
12 Hushpuppies
2 ounces Whipped Honey Butter
Procedure:
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Place hushpuppies into fry basket and submerge at 350 degrees for approx 2:30 minutes or until internal temperature reaches 165
degrees
Remove basket from fryer and drain for :15 seconds
Transfer hushpuppies from fry basket and continue to drain in Sav-a-day
Line 6 x 9 basket with black and white checkered paper and place hushpuppies evenly in from 3 to 9 o’clock position.
Side with honey butter in 3 ounce black ramekin and place centered above hushpuppies.
Sweet Potato Fries - Appetizer
Serving Size: 10 ounces
Plate: Black metal cone & black and white checkered paper
POS Name: Sweet Potato Fries - Appetizer
Ingredients:
10 ounces Sweet Potato Fries
3 ounces of Dressing of Choice (Ranch, Chipotle Ranch or BBQ Ranch)
Kosher Salt, 5 shakes
Procedure:
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Submerge Sweet Potato Fries in Fry Basket @ 350 degrees for 3 minutes or until golden brown or temperature reaches 145 degrees
Remove basket from fryer and drain for :15 seconds
Transfer fries from fry basket into Sav-a-day and continue drainage evenly distribute salt over Sweet Potato Fries
Line black metal cone with black and white checkered paper and place sweet potato fries in cone evenly
Side with 3 ounces of ranch dressing and place in ramekin holder on side of cone.
Fried Green Beans - Appetizer
Serving Size: 10 ounces
Plate: Black metal cone & black and white checkered paper
POS Name: Fried Green Bean - Appetizer
Ingredients:
10 ounces Pre-breaded Green Beans, frozen
3 ounces of Dressing of Choice (Ranch, Chipotle Ranch or BBQ Ranch)
Procedure:
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Submerge Green Beans in Fry Basket @ 350 degrees for 3 minutes or until golden brown or temperature reaches 145 degrees
Remove basket from fryer and drain for :15 seconds
Transfer green beans from fry basket into Sav-a-day and continue drainage
Line black metal cone with black and white checkered paper and place fried green beans in cone
Side with 3 ounces of dressing of choice served in ramekin and served in container on cone.
Buffalo Dip
Serving Size: 10 ounces
Plate Presentation: 5 inch Lodge Cast Iron Skillet & Black & White Checked Paper on 10.5 Weave wear Plate
Ingredients
10 ounces Buffalo Dip, pre-portioned
1 ounce Cheddar/Jack Cheese Mix
2 cups Tortilla Chips
1 Flat Leaf Italian Parsley Sprig
1 Celery Stick, cut in half on long bias
Procedure:
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Place Buffalo Dip in microwave and heat for _ minutes
Remove and stir thoroughly.
Place back in microwave for additional _ minutes or until internal temperature reaches 145 degrees.
Remove from microwave and transfer dip into 5 inch Lodge Cast Iron Skillet.
Evenly sprinkle Cheddar/Jack cheese mix on top of dip and place in salamander and brown cheese on top.
Garnish top with Flat leaf sprig and celery.
Serve with 2 cups of Tortilla Chips served in lined weave ware basket
Chicken Buffalo Dip
Serving Size: 10 ounces
Plate Presentation: 5 inch Lodge Cast Iron Skillet
Ingredients
10 ounces Buffalo Dip, pre-portioned
2.5 ounces, grilled diced chicken, pre-portioned (1/2 bag)
1 ounce Cheddar/Jack Cheese Mix
2 cups Tortilla Chips
1 Flat Leaf Sprig
1 Celery Stick, cut in half on long bias
Procedure:
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6.
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8.
Fold in grilled diced chicken to pre-portioned Buffalo dip
Place Buffalo Dip in microwave and heat for _ minutes
Remove and stir thoroughly.
Place back in microwave for additional _ minutes or until internal temperature reaches 145 degrees.
Remove from microwave and transfer dip into 5 inch Lodge Cast Iron Skillet.
Evenly sprinkle Cheddar/Jack cheese mix on top of dip and place in salamander and brown cheese on top.
Garnish top with Flat leaf sprig and celery.
Serve with 2 cups of Tortilla Chips served in lined weave ware basket
Shrimp Buffalo Dip
Serving Size: 10 ounces
Plate Presentation: 5 inch Lodge Cast Iron Skillet
Ingredients
10 ounces Buffalo Dip, pre-portioned
2.5 ounces, breaded frozen popcorn shrimp, pre-portioned (1/2 bag)
1 ounce Cheddar/Jack Cheese Mix
2 cups Tortilla Chips
1 Flat Leaf Sprig
1 Celery Stick, cut in half on long bias
Shrimp Procedure:
1. Fry pre-breaded popcorn shrimp @ 350 degrees for 2:30 to 3 minutes or until golden brown (internal temperature reaches 145 degrees)
2. Remove from fryer and drain for :15 seconds
Assembly Procedure:
3.
4.
5.
6.
7.
8.
9.
10.
Place Buffalo Dip in microwave and heat for _ minutes
Remove and stir thoroughly.
Place back in microwave for additional _ minutes or until internal temperature reaches 145 degrees.
Remove from microwave and fold in fried shrimp.
Transfer dip into 5 inch Lodge Cast Iron Skillet.
Evenly sprinkle Cheddar/Jack cheese mix on top of dip and place in salamander and brown cheese on top.
Garnish top with Flat leaf sprig and celery.
Serve with 2 cups of Tortilla Chips served in lined weave ware basket
Classic Cheese Quesadilla
Serving Size: 1 (for quesadilla appetizer – combo option of pick any 2)
For Sampler Platter 1 quesadilla
POS Name: Cheese Quesadilla
Ingredients: 1 Cheese Quesadilla
1 each Flour Tortilla, 8 inch
½ teaspoon Tony C’s Season, approx. 3 shakes
4 ounces Cheddar/Jack Cheese Mix
All sauces served as 2 ounces per order:
2 oz Guacamole
2 oz Salsa
2 oz Sour Cream
2 Cheese Quesadilla
2 each Flour Tortilla, 8 inch
1 teaspoon Tony C’s Season, approx 6 shakes
8 ounces Cheddar/Jack Cheese Mix
4 ounces Lettuce, shredded
2 ounces Guacamole
2 ounces Salsa
2 ounces Sour Cream
Procedure:
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7.
Line black platter with black and white checkered paper
Spread butter over flattop
Place pre-prepared folded cheese quesadilla on flattop in butter
Heat for approx 3 minutes on each side or until brown and cheese is completely melted
Remove from grill and cut into thirds and place at 6 o’clock centered with points pointing to center of plate
Place lettuce mounted in center at points of quesadilla(s) at 9 to 11 o’clock position. Center Salsa in middle of mound lettuce.
Place Guacamole and sour cream at 1 to 2 o’clock positions
Quesadilla Chicken
Serving Size: 1 (for quesadilla appetizer – combo option of pick any 2)
For Sampler Platter 1 quesadilla
POS Name: Chicken Quesadilla
Ingredients: 1 Chicken Quesadilla
1 each Flour Tortilla, 8 inch
½ teaspoon Tony C’s Season, approx. 3 shakes
2 ounces Cheddar/Jack Cheese Mix
2.5 ounces diced grilled chicken, pre-portioned
All sauces served as 2 ounces per order:
2 oz Guacamole
2 oz Salsa
2 oz Sour Cream
Procedure:
1.
2.
3.
4.
5.
6.
7.
8.
2 Chicken Quesadilla
2 each Flour Tortilla, 8 inch
1 teaspoon Tony C’s Season, approx 6 shakes
4 ounces Cheddar/Jack Cheese Mix
5 ounces, diced grilled chicken, pre-portioned
4 ounces Lettuce, shredded
2 ounces Guacamole
2 ounces Salsa
2 ounces Sour Cream
Line black platter with black and white checkered paper
Spread butter over flattop
Place chicken on flattop and heat for :30 seconds
Place pre-prepared folded cheese quesadilla on flattop in butter and add warmed chicken
Heat for approx 3 minutes on each side or until brown and cheese is completely melted
Remove from grill and cut into thirds and place at 6 o’clock centered with points pointing to center of plate
Place lettuce mounted in center at points of quesadilla(s) at 9 to 11 o’clock position. Center Salsa in middle of mound lettuce.
Place Guacamole and sour cream at 1 to 2 o’clock positions
Quesadilla Shrimp
Serving Size: 1 (for quesadilla appetizer – combo option of pick any 2)
For Sampler Platter 1 quesadilla
POS Name: Shrimp Quesadilla
Ingredients: 1 Shrimp Quesadilla
1 each Flour Tortilla, 8 inch
½ teaspoon Tony C’s Season, approx. 3 shakes
2 ounces Cheddar/Jack Cheese Mix
2.5 ounces breaded shrimp, pre-portioned
All sauces served as 2 ounces per order:
2 oz Guacamole
2 oz Salsa
2 oz Sour Cream
Procedure:
1.
2.
3.
4.
5.
6.
7.
8.
2 Shrimp Quesadilla
2 each Flour Tortilla, 8 inch
1 teaspoon Tony C’s Season, approx 6 shakes
4 ounces Cheddar/Jack Cheese Mix
5 ounces, breaded shrimp, pre-portioned
4 ounces Lettuce, shredded
2 ounces Guacamole
2 ounces Salsa
2 ounces Sour Cream
Fry pre-breaded popcorn shrimp @ 350 degrees for 2:30 to 3 minutes or until golden brown (internal temperature reaches 145 degrees)
Remove from fryer and drain for :15 seconds
Spread butter over flattop
Place pre-prepared folded cheese quesadilla on flattop in butter and add cooked shrimp
Heat for approx 3 minutes on each side or until brown and cheese is completely melted
Remove from grill and cut into thirds and place at 6 o’clock centered with points pointing to center of plate
Place lettuce mounted in center at points of quesadilla(s) at 9 to 11 o’clock position. Center Salsa in middle of mound lettuce.
Place Guacamole and sour cream at 1 to 2 o’clock positions
Quesadilla - Brisket
Serving Size: 1 (for quesadilla appetizer – combo option of pick any 2)
For Sampler Platter 1 quesadilla
POS Name: Brisket Quesadilla
Ingredients: 1 Brisket Quesadilla
1 each Flour Tortilla, 8 inch
½ teaspoon Tony C’s Season, approx. 3 shakes
2 ounces Cheddar/Jack Cheese Mix
2.5 ounces BBQ Brisket, pre-portioned
All sauces served as 2 ounces per order:
2 oz Guacamole
2 oz Salsa
2 oz Sour Cream
2 Brisket Quesadilla
2 each Flour Tortilla, 8 inch
1 teaspoon Tony C’s Season, approx 6 shakes
4 ounces Cheddar/Jack Cheese Mix
5 ounces, BBQ Brisket, pre-portioned
4 ounces Lettuce, shredded
2 ounces Guacamole
2 ounces Salsa
2 ounces Sour Cream
Procedure:
1.
2.
3.
4.
5.
6.
7.
8.
Line black platter with black and white checkered paper
Microwave brisket for :35 seconds or until warm in center
Spread butter over flattop
Place pre-prepared folded cheese quesadilla on flattop in butter and add warmed brisket
Heat for approx 3 minutes on each side or until brown and cheese is completely melted
Remove from grill and cut into thirds and place at 6 o’clock centered with points pointing to center of plate
Place lettuce mounted in center at points of quesadilla(s) at 9 to 11 o’clock position. Center Salsa in middle of mound lettuce.
Place Guacamole and sour cream at 1 to 2 o’clock positions
Quesadilla – Vegetable (spinach/mush)
Serving Size: 1 (for quesadilla appetizer – combo option of pick any 2)
For Sampler Platter 1 quesadilla
POS Name: Vegetable Quesadilla
Ingredients: 1 Vegetable Quesadilla
1 each Flour Tortilla, 8 inch
½ teaspoon Tony C’s Season, approx. 3 shakes
2 ounces Cheddar/Jack Cheese Mix
2 ounces Spinach, chopped/thawed
1 ounce Mushroom, sliced/cooked
All sauces served as 2 ounces per order:
2 oz Guacamole
2 oz Salsa
2 oz Sour Cream
2 Vegetable Quesadilla
2 each Flour Tortilla, 8 inch
1 teaspoon Tony C’s Season, approx 6 shakes
4 ounces Cheddar/Jack Cheese Mix
4 ounces Spinach, chopped/thawed
2 ounces Mushroom, sliced/cooked
4 ounces Lettuce, shredded
2 ounces Guacamole
2 ounces Salsa
2 ounces Sour Cream
Procedure:
1.
2.
3.
4.
5.
6.
7.
8.
Line black platter with black and white checkered paper
Spread butter over flattop
Microwave spinach and mushroom for :35 seconds or until warm
Place pre-prepared folded cheese quesadilla on flattop in butter and add warmed chicken
Heat for approx 3 minutes on each side or until brown and cheese is completely melted
Remove from grill and cut into thirds and place at 6 o’clock centered with points pointing to center of plate
Place lettuce mounted in center at points of quesadilla(s) at 9 to 11 o’clock position. Center Salsa in middle of mound lettuce.
Place Guacamole and sour cream at 1 to 2 o’clock positions
Chips and Salsa - Appetizer
Plate: Black plastic weave ware basket & black and white checkered paper with 5 ounce black fruit bowl
POS Name: Chips and Salsa
Ingredients:
5 ounces Tri Colored Chips (approx 30 chips)
5 ounces Salsa
Procedure:
1
2
Line black plastic weave ware basket with black and white checkered paper and evenly place tri colored chips
Side with 5 ounces of salsa in black fruit bowl
Dale Jr. Chicken Tenders - Appetizer
Serving Size: 5 tenders
Plate: Black Wired Cone & black and white checkered paper
POS Name: Chicken Tenders - Appetizer
Ingredients:
5 Chicken Tenders- pre-breaded, frozen
3 ounces Honey Mustard, Ranch or BBQ Sauce
Procedure:
1
2
3
4
5
6
Fry tenders in Fry Basket and submerge @ 350 degrees for approx. 4 to 5 minutes or until golden brown or reaches internal temperature
of 165 degrees
Remove basket from fryer and drain for :15 seconds
Transfer tenders from fry basket into transfer container and continue drainage
Line black wired cone basket with black and white checkered paper and place tenders evenly in cone
Side with 3 ounces of ranch dressing, honey mustard or BBQ Sauce
Place dressing in ramekin holder on cone
Sampler Platter
Plate: Black Oval Platter - 17 inch
POS Name:
Ingredients:
5 ounces Onion Rings
5 each Wings (3 wings, 2 drums)
1 Quesadilla (of choice)
4 Mozzarella Sticks
3 Celery Sticks
2 ounces of Bleu Cheese or Ranch Dressing
2 ounces Chipotle Ranch
2 ounces Marinara Sauce
Procedure:
1
2
3
4
5
6
7
8
Prepare Onion Rings, Wings, Quesadilla and Cheese Sticks to Whisky River Specs
Place Black & White Checked Paper on Platter (diagonally)
Place all sauces in center of plate in following order left to right: bleu cheese or ranch, chipotle ranch & marinara sauce
Place Quesadilla at position 12 o’clock
Mound onion rings at 7 to 9 o’clock position
Mound wings at 6 o’clock position
Place celery sticks below wings
Place mozzarella sticks at 3 to 5 o’clock position
Nacho’s Mama Recipe - Appetizer
Plate: Black Oval Platter – 17 inch
Register Print Name: Nachos
Ingredients:
5 ounces Tortilla Chips (approx 30 chips)
8 ounces Cheddar/Jack Cheese
10 each Jalapeno Slices
2 ounces Shredded Lettuce
3 ounces Salsa
2 ounces Sour Cream
2 ounces Guacamole
1 ounce Green Onions, diced
5 ounces diced Chicken (if ordered), pre-cooked portioned
5 ounces Pulled Pork (if ordered), pre-cooked portioned
Procedure:
1
2
3
4
5
6
7
Make two layers of nachos covered with cheese – ¼ cheese on first layer and ¾ on top layer
Place in oven until cheese is melted.
On top layer randomly place Shredded lettuce
2nd. Randomly place jalapeno slices and green onions
If ordered: Chicken: Reheat diced Chicken in microwave for :20 seconds or until internal temperature reaches 165 degrees. Evenly
distribute chicken on top layer of nachos.
If ordered: Pulled Pork, Reheat for :40 seconds in microwave or until internal temperature reaches 165 degrees. Evenly distribute pork on
top layer of nachos.
Place salsa at 11 o’clock position, guacamole at 12 o’clock and sour cream at 1 o’clock position
Killer Sauces:
Mild – bulk recipe
Medium – bulk recipe
Hot - bulk recipe
Atomic Hot – Habernero based
Lemon Pepper Butter – made to order
Garlic Parmesan Butter – made to order
Honey BBQ - Cattleman’s
Hot BBQ - McClancey’s
Smokey BBQ - McClancey’s
Sweet Thai Chili – pre-made
Jerk -McClancey’s
Peach Habanero- McClancey’s
Spicy Garlic Parmesan – bulk recipe
Killer Wings
Serving Size: 5, 10, 15, 25, 50 increments
Plate: Black plastic weave ware basket & black and white checkered paper
POS Name: Killer Wings
Ingredients:
3 wings, 2 drums, blanched and pre-portioned
2 ounces of selected Wing sauce of choice,
2 ounces Bleu Cheese or Ranch dressing, per order
Celery Sticks, see below
Procedure:
1 Fry wings @ 350 degrees for 3 to 4 minutes or until internal temperature reaches 165 degrees
2 Remove basket from fryer and drain for :15 seconds
3 Transfer wings from fry basket into Sav-a-day for continued drainage
4 Place wings in appropriate shake bucket and shake with requested sauce until evenly coated
5 If grilled –place on char-grill after shaking in sauce -:30 seconds per side after
6 Line black plastic weave ware basket with black and white checkered paper and place wings on right side
7 Side with bleu cheese or ranch dressing and celery sticks. See below for amounts:
Wing Quantities
5 (3 wings/2 drums)
10 (5 wings/5 drums)
Sauce
1 oz
1 ½ oz
Plate
6x9 basket
6 x 9 basket
15 (8 wings/7 drums)
2 oz
10.5 weavewear
25 (13 wings/12 drums)
2 ½ oz
17 “ inch platter
50 (25 wings/25 drums)
Toss 2 (25)
separately
½ oz
Kids Meal (2 wings/1 drum)
Expo
1 Wetnap
2 Wetnaps
# of flavors
1
2
2 Wetnaps
2
4 Wetnaps
3
17”inch platter
Condiments
2 oz dressing/3 celery
(2) 2 oz dressing/6
celery
(3) 2 oz dressing/9
celery
(4) 2 oz dressing/12
celery
(2) 5 oz sauces/15 celery
8 Wetnaps
5
6 x 9 wire basket
If ordered
1 Wetnap
1
Boneless Wings
Serving Size: 8 boneless wings or 12 wings
Plate: 6 x 9 wired basket, lined with black and white checkered paper
Register Print Name:
Ingredient s:
Boneless Wings, Frozen pre-portioned, as ordered
Choice of Sauce – See below
Bleu Cheese or Ranch – See below
Celery Sticks – See below
Procedure:
1
2
3
4
Place boneless wings in fry basket and submerge at 350 degrees for 5 minutes or until product reaches 165 degrees
Remove basket and let drain for :15 seconds
Transfer wings from fry basket into transfer container for continued drainage
Place wings in appropriate shake bucket and shake with requested sauce until evenly coated
- 8 wings = 1 ½ ounces requested sauce (1.5 pumps)
- 12 wings = 2 ounces requested sauce (2 pumps)
5. If grilled –place on char-grill after shaking in sauce -:30 seconds per side after
1 Line black plastic weave ware basket with black and white checkered paper and place wings on right side
2 Side with bleu cheese or ranch dressing and celery sticks.
Wing Quantities
8 boneless wings
Sauce
1 ½ oz
Plate
6 x 9 basket
12 boneless wings
2 oz
10.5 weavewear
Condiments
(2) 2 oz dressing/6
celery
(3) 2 oz dressing/9
celery
Expo
2 Wetnaps
# of flavors
2
2 Wetnaps
2
Salads
House Salad
Plate: 11 inch Black Large Salad Bowl
POS Name: House Salad
Ingredients:
8 ounces Salad Mix (pre-portioned)
2 ounces Carrots, shredded
2 ounces Tomatoes, diced
2 ounces Cucumbers, diced
2 each Red onions rings, sliced
2 ounces Cheddar Jack, shredded
4 ounces Croutons
3 ounces dressing of Choice
Procedure:
1
2
3
4
Place salad mix with all ingredients, except for dressing and red onion rings, in salad mixing bowl and toss evenly
Mound neatly into Salad Bowl
Insert Red Onion Rings on center
Serve with dressing of choice of side in black ramekin.
Side Salad
Plate: Side 8 ounce black salad bowl
POS Name: Side Salad
Ingredient s:
4 ounces Salad Mix, pre-portioned
1 ounce Carrots, shredded
1 ounce Tomatoes, diced
1 ounce Cucumbers, diced
1 each Red Onions, Sliced
1 oz Cheddar Jack, shredded
2 ounce Croutons
2 ounce dressing of Choice
Procedure:
1
2
3
4
Place salad mix with all ingredients, except for dressing and red onion rings, in salad mixing bowl and toss evenly.
Mound neatly into Salad Bowl
Insert Red Onion Rings on center
Serve with dressing of choice of side in black ramekin.
Blackened Chicken Salad
Plate: 11 inch Black Large Salad Bowl
POS Name: Blackened Chicken Salad
Ingredients:
8 ounces Salad Mix (pre-portioned)
2 ounces Carrots, shredded
2 ounces Tomatoes, diced
2 ounces Cucumbers, diced
2 each Red onions rings, sliced
2 ounces Cheddar Jack, shredded
4 ounces Croutons
3 ounces Ranch Dressing
6 oz chicken breast, raw breast
1 tablespoon, blackening seasoning
Procedure:
1
2
3
4
5
6
7
8
9
Shake raw chicken in blackening season until evenly covered
Place Chicken Breast on Char Grill at 10:00, rotate to 2:00 (ensuring proper grill marks). Repeat on opposite side.
Cook Chicken on the char grill until internal temperature reaches 165 degrees
Cut chicken into ½ inch slices
Place salad mix with all ingredients, except for dressing , chicken, red onion rings, in salad mixing bowl and toss evenly
Mound neatly into a Large Salad Bowl
Lay chicken evenly on top of salad
Insert Red Onion Rings on center
Serve with Ranch Dressing on side in black ramekin.
BBQ Chicken Salad
Plate: 11 inch Black Large Salad Bowl
POS Name: BBQ Chicken Salad
Ingredients
8 ounces House Salad Mix, pre-portioned
2 ounces Cheddar Jack Mix, shredded
2 ounces tomatoes, diced
2 ounces Carrots, shredded
6 ounce Chicken Breast, raw
1 ounce Tortilla Chip Strips
1 ounce BBQ sauce
3 ounces Ranch Dressing
2 rings, Red onions, sliced
Procedure:
1
2
3
4
5
6
7
Place Chicken Breast on Char Grill at 10:00, rotate to 2:00 (ensuring proper grill marks). Repeat on opposite side.
Cook Chicken on the char grill until internal temperature reaches 165 degrees
Cover chicken with 1 ½ ounces of BBQ Sauce and heat until warm
Toss Salad Mix, Cheese, Tomatoes, Carrots, and Red Onions & Tortilla Chip Strips in salad mixing bowl and toss thoroughly.
Place in large black salad bowl, topping with remaining ingredients from bottom of bowl.
Place diced BBQ chicken and drizzle with remaining ½ ounce BBQ sauce in zigzag pattern
Serve with 3 ounces of Ranch Dressing on side
Buffalo Chicken Salad
Plate: 11 inch Black Large Salad Bowl
POS Name: Buffalo Chicken Salad
Ingredients
8 ounces House Salad Mix, pre-portioned
3 each, Chicken Tenders chopped (approx 4.5 ounces)
1 ounce, medium buffalo sauce
1/2 ounce Bleu Cheese Crumbles
2 ounces tomatoes, diced
1 ounce, Celery, diced
½ ounce, Chopped Crispy Bacon
1 ounce Fritos
3 ounces Ranch Dressing
Procedure:
1
2
3
4
5
6
7
8
Fry chicken tenders@ 350 degrees for approx 4 to 5 minutes or until golden brown (or internal temperature reaches 165 degrees)
Remove from fryer and drain for :15 seconds
Place chicken tenders on clean cutting board and dice into ½ inch portions
Toss Chicken in 1 ounces of Medium wing sauce in appropriate shake bucket and shake until evenly coated
In Mixing Bowl:
Toss Salad Mix with ranch dressing and place on large salad bowl
Arrange tomato , celery bacon and bleu cheese crumbles evenly
Arrange chicken pieces evenly over salad mixture
Top with Fritos
Chicken Chopped Salad
Plate: 11 inch Black Large Salad Bowl
POS Name: Chopped Salad
Ingredients:
8 ounces House Salad Mix, chopped
6 ounces, Chicken Breast, raw
2 ounces Tomatoes, diced
2 ounces Cucumbers, diced
1 ounce, Black Olives, diced
1 ounce, Crispy Bacon, chopped
2 each Red onions rings, diced
½ ounce, Bleu Cheese Crumbles
3 ounces Bleu Cheese Dressing
Procedure:
1
2
3
4
5
6
Place Chicken Breast on Char Grill at 10:00, rotate to 2:00 (ensuring proper grill marks). Repeat on opposite side.
Cook Chicken on the char grill until internal temperature reaches 165 degrees
Mix salad mix and dressing in mixing bowl until salad is evenly covered
Toss in ALL remaining ingredients
Use knife/pizza cutter and dice/chop all ingredients before placing in serving bowl
Pile neatly into a large black Salad Bowl
Kelly King’s Caesar Salad
Plate: 11 inch Black Large Salad Bowl
POS Name: Caesar Salad
Ingredient s:
8 ounces Romaine Leaves, diced 1”
4 ounces Garlic Croutons
2 tablespoons Parmesan, grated
1/8 teaspoon Black Pepper, fresh, cracked
3 ounces Caesar Dressing
Procedure:
1
2
3
Toss Romaine lettuce in dressing and black pepper in salad mixing bowl, making sure leaves are lightly coated.
Place neatly into large salad bowl
Evenly spread cheese and croutons around the outer edge of the salad
Caesar Salad – Side Salad
Plate: 8 oz Black Side Salad Bowl
POS Name: Side Caesar Salad
Ingredient s:
4 ounces Romaine Leaves, diced 1”, pre-portioned
2 ounces Garlic Croutons
1 tablespoons Parmesan, grated
1/16 teaspoon Black Pepper, fresh, cracked
2 fl ounces Caesar Dressing
Procedure:
1
2
3
Toss Romaine lettuce in dressing and black pepper in salad mixing bowl, making sure leaves are lightly coated.
Place neatly into side salad bowl
Evenly spread cheese and croutons around the outer edge of the salad
Chicken Caesar Salad
Plate: 11 inch Black Large Salad Bowl
POS Name: Chicken Caesar Salad
Ingredient s:
8 ounces Romaine Leaves, diced 1”
6 ounce Chicken Breast, raw
4 ounces Garlic Croutons
2 tablespoons Parmesan, grated
1/8 teaspoon Black Pepper, fresh, cracked
3 ounces Caesar Dressing
Procedure:
1
2
3
4
5
6
7
Place Chicken Breast on Char Grill at 10:00, rotate to 2:00 (ensuring proper grill marks). Repeat on opposite side.
Cook Chicken on the char grill until internal temperature reaches 165 degrees
Cut chicken into ½ inch slices
Toss Romaine lettuce in dressing and black pepper in salad mixing bowl, making sure leaves are lightly coated.
Mound neatly into large salad bowl
Arrange grilled chicken over center of salad mixture evenly
Evenly spread cheese and croutons around the outer edge of the salad
Fried Shrimp Caesar Salad
Plate: 11 inch Black Large Salad Bowl
POS Name: Fried Shrimp Caesar Salad
Ingredient s:
8 ounces Romaine Leaves, diced 1”
4 ounces Garlic Croutons
2 tablespoons Parmesan, grated
1/8 teaspoon Black Pepper, fresh, cracked
3 ounces Caesar Dressing
5 ounces breaded Popcorn Shrimp, frozen
Procedure:
1
2
3
4
5
6
7
Toss Romaine lettuce in dressing and black pepper in salad mixing bowl, making sure leaves are lightly coated.
Mound neatly into large salad bowl
Fry pre-breaded popcorn shrimp @ 350 degrees for approx 2:30 – 3 minutes or until golden brown (internal temperature reaches 145
degrees)
Remove from fryer and drain for :15 seconds
Continue to drain in Sav-a-day
Arrange golden fried shrimp over center of salad mixture evenly
Evenly spread cheese and croutons around the outer edge of the salad
Pizzas
Pepperoni Pizza
Serving Size: 13 x 18 rectangle pan -16 inch pizza
Ingredients:
1 Dough Ball
8 ounces Red Pizza Sauce
8 ounces, Provolone & Mozzarella blend
3 ounces Pepperoni, sliced
½ ounce Parmesan Cheese, grated
Procedures:
1 Stretch dough to fit Rectangle Template of Pizza Peel.
2 Ladle red Pizza Sauce on dough evenly. Leaving 1 inch rim.
3 Evenly spread cheese blend over sauce.
4 Place pepperoni and top of cheese blend.
5 Place in oven and cook for approximately 12 minutes.
Important: Visual indicators of sauce bubbling and cheese beginning to browning are key indicators of pizza being ready. Due to
variances in ovens and temperatures, visual indicators should be used versus actual timing.
6 Remove from oven with pizza peel and place on pizza screen for :15 seconds.
7 Sprinkle with Parmesan Cheese
8 Transfer pizza onto 13 x 18 rectangle pan
9 Using the pizza cutter, cut into 12 pieces. See below for diagram.
Four Cheese Pizza
Serving Size: 13 x 18 rectangle pan -16 inch pizza
POS Name: Cheese Pizza
Ingredients:
1 Dough Ball
8 ounces Red Pizza Sauce
10 ounces, Provolone & Mozzarella blend
½ ounce Parmesan Cheese, grated
½ ounce, Romano Cheese, grated
Procedure:
1
2
3
4
5
6
7
8
Stretch dough to fit Rectangle Template of Pizza Peel.
Ladle red Pizza Sauce on dough evenly. Leaving 1 inch rim.
Evenly spread cheese blend over sauce.
Place in oven and cook for approximately 12 minutes.
Important: Visual indicators of sauce bubbling and cheese beginning to browning are key indicators of pizza being ready. Due to
variances in ovens and temperatures, visual indicators should be used versus actual timing.
Remove from oven with pizza peel and place on pizza screen for :15 seconds.
Sprinkle with Parmesan Cheese and Romano Cheese
Transfer Pizza onto 13 x 18 Rectangle Pan
Using the pizza cutter, cut into 12 pieces. See below for diagram.
Veggie Pizza
Serving Size: 13 x 18 rectangle pan -16 inch pizza
Ingredients:
1 Dough Ball
8 ounces Red Pizza Sauce
8 ounces, Provolone & Mozzarella blend
3 ounces, button mushrooms
3 ounces, onions, carmalized
3 ounces, green bell peppers, diced
12 each - sliced tomatoes
½ ounce Parmesan Cheese, grated
Procedures:
1 Stretch dough to fit Rectangle Template of Pizza Peel.
2 Ladle red Pizza Sauce on dough evenly. Leaving 1 inch rim.
3 Evenly spread cheese blend over pizza.
4 Evenly add all vegetables over cheese (mushrooms, onions, green peppers & tomatoes) – in that order.
5 Place in oven and cook for approximately 12 minutes.
Important: Visual indicators of sauce bubbling and cheese beginning to browning are key indicators of pizza being ready. Due to
variances in ovens and temperatures, visual indicators should be used versus actual timing.
6 Remove from oven with Pizza Peel
7 Sprinkle with Parmesan Cheese
8 Transfer pizza onto 13 x 18 rectangle pan
9 Using the pizza cutter, cut into 12 pieces. See below for diagram.
The Killer
Serving Size: 13 x 18 rectangle pan -16 inch pizza
Ingredients:
1 Dough Ball
8 ounces Red Pizza Sauce
8 ounces, Provolone & Mozzarella blend
1 ounce, Pepperoni
1 ounce, Italian Sausage
1 ounce, Ground Beef
1 ounce, Chopped Bacon
1 ounce, Ham, chopped
1 ounce, Salami
½ ounce Parmesan Cheese, grated
Procedures:
1 Stretch dough to fit Rectangle Template of Pizza Peel.
2 Ladle red Pizza Sauce on dough evenly. Leaving 1 inch rim.
3 Evenly spread Cheese blend over Pizza.
4 Add all meats over meats – Pepperoni, Sausage, Ground Beef, Bacon, Ham & Salami – in that order
5 Place in oven and cook for approximately 12 minutes.
Important: Visual indicators of sauce bubbling and cheese beginning to browning are key indicators of pizza being ready. Due to
variances in ovens and temperatures, visual indicators should be used versus actual timing.
6 Remove from oven with Pizza Peel and sprinkle with Parmesan Cheese
7 Transfer Pizza onto 13 x 18 rectangle pan
8 Using the pizza cutter, cut into 12 pieces. See below for diagram.
BBQ Chicken Pizza
Serving Size: 13 x 18 rectangle pan -16 inch pizza
Ingredients:
1 Dough Ball
8 ounces Smokey BBQ Sauce Base
5 ounces, Chicken, grilled/chopped and tossed in BBQ sauce
5 ounces, Cheddar/Jack Cheese Blend
2 ounces Chopped Bacon
2 ounces, Onions, Caramelized
1 ounce, green onions
½ ounce, Parmesan Cheese
Procedures:
1 Stretch dough to fit Rectangle Template of Pizza Peel.
2 Ladle BBQ Sauce Base on dough evenly. Leaving 1 inch rim.
3 Evenly spread Cheddar/Jack Blend over pizza. Add Caramelized onions, green onions and bacon on top of cheese.
4 Toss chicken in portion bag in 1 ounce of BBQ sauce and add to base of pizza
5 Evenly spread Cheddar/Jack Cheese blend over pizza.
6 Place in oven and cook for approximately 12 minutes.
Important: Visual indicators of sauce bubbling and cheese beginning to browning are key indicators of pizza being ready. Due to
variances in ovens and temperatures, visual indicators should be used versus actual timing.
7 Remove from oven with Pizza Peel and sprinkle with Parmesan Cheese
8 Transfer Pizza onto 13 x 18 rectangle pan
9 Using the pizza cutter, cut into 12 pieces. See below for diagram.
The Dirty Mo Pizza
Serving Size: 13 x 18 rectangle pan -16 inch pizza
Ingredients:
1 Dough Ball
8 ounces, Red Pizza Sauce
8 ounces, Provolone/Mozzarella Blend
1 ounce, Pepperoni
1 ounce, Italian Sausage
1 ounce, Salami
1 ounce, Chopped Bacon
1 ounce, Ham
½ ounce, Fresh Garlic
1 ½ ounce, Jalapenos, sliced
2 ounces, Onions, Carmalized
½ ounce Parmesan Cheese
Procedures:
1 Stretch dough to fit Rectangle Template of Pizza Peel.
2 Ladle red Pizza Sauce on dough evenly. Leaving 1 inch rim.
3 Evenly spread cheese blend and then add all vegetables & meats over
4 Place in oven and cook for approximately 12 minutes.
Important: Visual indicators of sauce bubbling and cheese beginning to browning are key indicators of pizza being ready. Due to
variances in ovens and temperatures, visual indicators should be used versus actual timing.
5 Remove from oven with Pizza Peel and sprinkle with Parmesan Cheese
6 Transfer pizza onto 13 x 18 rectangle pan
7 Using the pizza cutter, cut into 12 pieces. See below for diagram.
Buffalo Chicken Pizza
Serving Size: 13 x 18 rectangle pan -16 inch pizza
Ingredients:
1 Dough Ball
8 ounces, Provolone/Mozzarella Blend
4 ounces, Ranch Dressing
4 ounces, Frank’s Hot Sauce
3 pieces (4.5 ounces), Fried Chicken tenders, diced 1/2 inch
2 ounces, medium wing sauce
1 ounce, Green Onions, diced
½ ounce, celery, chopped
2 ounces, Bleu Cheese Crumbles
Procedures:
1 Fry chicken tenders@ 350 degrees for approx 4 to 5 minutes or until golden brown (or internal temperature reaches 165 degrees)
2 Remove from fryer and drain for :15 seconds
3 Toss chicken tenders in medium sauce and place chicken tenders on clean cutting board and dice into ½ inch portions
4 Stretch dough to fit Rectangle Template of Pizza Peel.
5 Ladle Pizza Mix (50/50 Ranch Dressing & Frank’s Hot Sauce) leaving 1 inch rim.
6 Top with provolone/mozz blend.
7 Evenly celery, diced fried chicken and bleu cheese crumbles (in that order).
8 Place in oven and cook for approximately 12 minutes.
Important: Visual indicators of sauce bubbling and cheese beginning to browning are key indicators of pizza being ready. Due to
variances in ovens and temperatures, visual indicators should be used versus actual timing.
9 Remove from oven with Pizza Peel and sprinkle with Parmesan Cheese and green onion
10 Transfer pizza into 13 x 18 rectangle pan
11 Using the pizza cutter, cut into 12 pieces.
Cheeseburger Pizza
Serving Size: 13 x 18 rectangle pan -16 inch pizza
Ingredients:
1 Dough Ball
12 ounces Ground Beef (2 slacked hamburger patties)
5 ounces, Cheddar/Jack Blend
4 ounces, mustard
4 ounces, ketchup
2 ounces Chopped Bacon
2 ounces, Onions, red, diced
Procedures:
1 Cook 2 hamburger patties on flattop until internal temperature reaches 165 degrees and crumble into small pieces
2 Stretch dough to fit Rectangle Template of Pizza Peel.
3 Ladle Pizza Mix (ketchup/mustard blend) leaving 1 inch rim.
4 Add Cheddar/Jack blend on Pizza
5 Evenly spread bacon, onions and crumbled hamburger meat over cheese
6 Place in oven and cook for approximately 12 minutes.
Important: Visual indicators of sauce bubbling and cheese beginning to browning are key indicators of pizza being ready. Due to
variances in ovens and temperatures, visual indicators should be used versus actual timing.
7 Remove from oven with Pizza Peel and sprinkle with Parmesan Cheese
8 Transfer pizza onto 13 x 18 rectangle pan
9 Using the pizza cutter, cut into 12 pieces. See below for diagram.
Sandwiches & Wraps
Served with Pickle Spear and your choice of side.
Substitute Side House or Caesar Salad for $1.99
P
i
c
k
l
e
Side Item –
in basket
or ramekin
Sandwich Item
Pulled Pork Sandwich
Serving Size: 5 ounces Pulled Pork
Plate: Black plastic 10.5 inch weave wear basket & black and white checkered paper
Ingredients:
5 ounce Pulled Pork
1 Corn Dusted Bun
2 ounces Smokey BBQ Sauce
3 ounces Cole Slaw
1 pickle spear
Side of Choice – 5 ounces
Procedure:
1
2
3
4
5
6
7
8
9
Heat pre-portioned pork in microwave for :40 seconds or until pork reaches 165 degrees
Place BBQ Sauce in portion bag with pork and shake until sauce is evenly distributed
Butter and brown bun on flattop
Line black plastic weave wear basket with black and white checkered paper (diagonally) and place bun on bottom half of basket (6 to 9
o’clock position)
Evenly distribute BBQ pork from portion bag on bottom bun. Lay top bun hinged on side of pork.
Place 3 ounces of Cole Slaw in black fruit bowl positioned at 3 o’clock
Side with choice of side on upper half of basket from 12 to 2 o’clock position – 5 ounces of each
Place pickle spear along the edge of basket from 9 to 11 o’clock position
Side Salad Option - Prepare side salad to Whisky River specifications and place in black side salad bowl with dressing of choice of side
BBQ Brisket Sandwich
Serving Size: 5 ounces BBQ Brisket
Plate: Black plastic 10.5 inch weave wear basket & black and white checkered paper
Ingredients:
5 ounce BBQ Brisket
2 each, Texas Toast
2 ounces Smokey BBQ Sauce
3 ounces Cole Slaw
1 pickle spear
Side of Choice – 5 ounces
Procedure:
1
2
3
4
Heat pre-portioned BBQ Brisket in microwave for :40 seconds or until brisket reaches 165 degrees
Place BBQ sauce in portion bag with brisket and shake until sauce is evenly distributed.
Brown Texas Toast using butter on flattop on 1 side of each.
Line black plastic weave wear basket with black and white checkered paper (diagonally) and place bun on bottom half of basket (6 to 9
o’clock position)
5 Evenly distribute BBQ Brisket from portion bag on bottom bun. Lay top bun hinged on side of brisket.
10 Place 3 ounces of Cole Slaw in fruit bowl positioned at 3 o’clock position
11 Side with choice of side on upper half of basket from 12 to 2 o’clock position – 5 ounces of each
12 Place pickle spear along the edge of basket from 9 to 11 o’clock position
6 Side Salad Option - Prepare side salad to Whisky River specifications and place in black side salad bowl with dressing of choice of side
BBQ Grilled Chicken Sandwich
Serving Size: 6 ounces
Plate: Black plastic 10.5 inch weave wear basket & black and white checkered paper
Ingredients:
6 ounce Chicken Breast, raw, pounded ½ inch
1 Corn Dusted Bun
1 ounce BBQ Sauce
2 ounces Shredded Lettuce
2 each, Sliced Tomato
2 each, Red Onion
1 pickle spear
Side of Choice – 5 ounces
Procedure:
1
2
3
4
5
Place Chicken Breast on Char Grill at 10:00, rotate to 2:00 (ensuring proper grill marks). Repeat on opposite side.
Cook Chicken on the char grill until internal temperature reaches 165 degrees.
Add BBQ Sauce to top of chicken Breast and warm.
Warm bun on flat top using butter.
Line black plastic weave wear basket with black and white checkered paper (diagonally) and place bun on bottom half of basket (6 to 9
o’clock position)
6 Top bottom bun with chicken breast. Place top bun inverted to right of bottom bun/chicken breast.
7 Top lettuce, tomato and onion (in that order) on inverted bottom side of bun
8 Side with choice of side on upper half of basket from 12 to 2 o’clock position – 5 ounces of each
9 Place pickle spear along the edge of basket from 9 to 11 o’clock position
10 Side Salad Option - Prepare side salad to Whisky River specifications and place in black side salad bowl with dressing of choice of side
Grilled Chicken Sandwich
Serving Size: 6 ounces
Plate: Black plastic 10.5 inch weave wear basket & black and white checkered paper
Ingredients:
6 ounce Chicken Breast, raw, pounded ½ inch
1 Corn Dusted Bun
2 ounces Shredded Lettuce
2 each, Sliced Tomato
2 each, Red Onion
1 pickle spear
Side of Choice – 5 ounces
Procedure:
1
2
3
4
5
6
7
8
9
Place Chicken Breast on Char Grill at 10:00, rotate to 2:00 (ensuring proper grill marks). Repeat on opposite side.
Cook Chicken on the char grill until internal temperature reaches 165 degrees.
Warm bun on flat top using butter.
Line black plastic weave wear basket with black and white checkered paper (diagonally) and place bun on bottom half of basket (6 to 9
o’clock position)
Top bottom bun with chicken breast. . Place top bun inverted to right of bottom bun/chicken breast.
Top lettuce, tomato and onion (in that order) on inverted bottom side of bun
Side with choice of side on upper half of basket from 12 to 2 o’clock position – 5 ounces of each
Place pickle spear along the edge of basket from 9 to 11 o’clock position
Side Salad Option - Prepare side salad to Whisky River specifications and place in black side salad bowl with dressing of choice of side
Fried Chicken Sandwich
Serving Size: 4.5 ounces
Plate: Black plastic 10.5 inch weave wear basket & black and white checkered paper
POS Name: Fried Chicken Sandwich
Ingredients:
4.5 ounce Chicken Tenders (approx. 3)
1 Corn Dusted Bun
2 ounces Shredded Lettuce
2 each, Sliced Tomato
2 each, Red Onion
1 pickle spear
Side of Choice , 5 oz
Procedure:
1
2
3
4
5
Fry chicken tenders@ 350 degrees for approx 4 to 5 minutes or until golden brown (or internal temperature reaches 165 degrees)
Remove from fryer and drain for :15 seconds
Transfer tenders from fry basket into transfer container and continue drainage
Warm bun on flat top using butter.
Line black plastic weave wear basket with black and white checkered paper (diagonally) and place bun on bottom half of basket (6 to 9
o’clock position)
6 Top bottom bun with fried chicken tenders.
7 Top lettuce, tomato and onion (in that order) on inverted bottom side of bun
8 Side with choice of side on upper half of basket from 12 to 3 o’clock position – 5 ounces of side of choice
9 Place pickle spear along the edge of basket from 9 to 11 o’clock position
10 Side Salad Option - Prepare side salad to Whisky River specifications and place in black side salad bowl with dressing of choice of side
Burger Cooking Procedure (med-well)
Burger Patty 6 ounces – slacked or frozen
Lawry’s Seasoning Salt, as needed (approx 6 shakes)
Procedure:
1
2
3
4
5
6
7
Season both sides on burger of plate (3 shakes of Lawry’s Seasoning Salt on each side)
Place burger on char-grill Cook for approx 2:30.
Quarter turn burger and cook approx. another 2 minutes
Flip burger. Cook for additional 2:30 minutes
Quarter turn burger and cook approx. :30 seconds
Flip the burger (If cheese is ordered, place evenly over the top of burger to melt) Cook approx. 1 minute
Cook times are a guide. For food safety standards, it is important to measure the internal temperature of all burgers.
Classic Burger
Serving Size: 6 ounces
Plate: Black plastic 10.5 inch weave wear basket & black and white checkered paper
Register Print Name:
Ingredients:
6 ounce Burger Patty
Lawry’s Seasoning Salt, as needed
1 Corn Dusted Bun
2 ounces Shredded Lettuce
2 each, Sliced Tomato
2 each, Red Onion
1 pickle spear
Side of Choice – 5 ounces
Procedure:
1. Cook burger patty on char grill ensuring grill marks to desired temp (see Whisky River Burger Procedures)
2. Brown buns with butter on flattop
3. Line black plastic weave wear basket with black and white checkered paper (diagonally) and place bun on bottom half of basket (6 to
9 o’clock position)
4. Top bottom bun with burger.
5. Top lettuce, tomato and onion (in that order) on inverted bottom side of bun
6. Side with choice of side on upper half of basket from 12 to 3 o’clock position – 5 ounces
7. Place pickle spear along the edge of basket from 9 to 11 o’clock position
8. Side Salad Option - Prepare side salad to Whisky River specifications and place in black side salad bowl with dressing of choice of
side
Cheese Burger
Serving Size: 6 ounces
Plate: Black plastic 10.5 inch weave wear basket & black and white checkered paper
Register Print Name:
Ingredients:
6 ounce Burger Patty
2 slices of cheese of choice (American, Swiss, Cheddar/Jack Blend, Cheddar Slices, Bleu Cheese – 1 oz, Mozzarella )
Lawry’s Seasoning Salt, as needed, approx. 6 shakes
1 Corn Dusted Bun
2 ounces Shredded Lettuce
2 each, Sliced Tomato
2 each, Red Onion
1 pickle spear
Side of Choice – 5 ounces
Procedure:
1. Cook burger patty on char grill ensuring grill marks to desired temp (see Whisky River Burger Procedures)
2. Brown buns using butter on flattop
3. Line black plastic weave wear basket with black and white checkered paper (diagonally) and place bun on bottom half of basket (6 to
9 o’clock position)
4. Melt cheese evenly for approx 1 minute or until melted.
5. Top bottom bun with burger.
6. Top lettuce, tomato and onion (in that order) on inverted bottom side of bun
7. Side with choice of side on upper half of basket from 12 to 3 o’clock position – 5 ounces
8. Place pickle spear along the edge of basket from 9 to 11 o’clock position
9. Side Salad Option - Prepare side salad to Whisky River specifications and place in black side salad bowl with dressing of choice of
side
Bacon Cheese Burger
Serving Size: 6 ounces
Plate: Black plastic 10.5 inch weave wear basket & black and white checkered paper
Register Print Name:
Ingredients:
6 ounce Burger Patty
2 slices of cheese of choice (1 ounce)
2 each, Crispy Bacon Slices
Lawry’s Seasoning Salt, as needed, 6 shakes
1 Corn Dusted Bun
2 ounces Shredded Lettuce
2 each, Sliced Tomato
2 each, Red Onion
1 pickle spear
Side of Choice – 5 ounces
Procedure:
1
2
3
4
5
6
7
8
9
Cook burger patty on char grill ensuring grill marks to desired temp (see Whisky River Burger Procedures)
Brown buns using butter and burger grease on flattop
Line black plastic weave wear basket with black and white checkered paper (diagonally) and place bun on bottom half of basket (6 to 9
o’clock position)
Place bacon on burger in “X” pattern and melt cheese on top for approx 1 minute
Top bottom bun with burger.
Top lettuce, tomato and onion (in that order) on inverted bottom side of bun
Side with choice of side on upper half of basket from 12 to 3 o’clock position – 5 ounces
Place pickle spear along the edge of basket from 9 to 11 o’clock position
Side Salad Option - Prepare side salad to Whisky River specifications and place in black side salad bowl with dressing of choice of side
Wide Burger
2 wide (2 6oz burger patties)
3 wide (3 6oz burger patties)
4 wide (4 6oz burger patties)
Plate: Black plastic 10.5 inch weave wear basket & black and white checkered paper
Ingredients:
(2) 6 ounce Burger Patty – 2 wide (4 pieces of cheese if ordered) – 2 ounces
(3) 6 ounce Burger Patties – 3 wide (6 pieces of cheese if ordered)- 4 ounces
(4) 6 ounce Burger Patties – 4 wide (8 pieces of cheese if ordered) – 6 ounces
Lawry’s Seasoning Salt, as needed, 6 shakes per burger patty
1 Corn Dusted Bun
2 ounces Shredded Lettuce
2 each, Sliced Tomato
2 each, Red Onion
1 pickle spear
Side of Choice – 5 ounces
Procedure:
1
2
3
Cook burger patty on char grill ensuring grill marks to desired temp (see Whisky River Burger Procedures)
Brown buns using butter on flattop
Line black plastic weave wear basket with black and white checkered paper (diagonally) and place bun on bottom half of basket (6 to 9
o’clock position)
4 Melt cheese if ordered (2 per patty)
5 Top bottom bun with burger(s) and cheese
6 Place Steak Knife through center of entire burger.
7 Top lettuce, tomato and onion (in that order) on inverted bottom side of bun, next to pickle spear
8 Side with choice of side on upper half of basket from 12 to 3 o’clock position – 5 ounces
9 Place pickle spear along the edge of basket from 9 to 11 o’clock position
10 Side Salad Option - Prepare side salad to Whisky River specifications and place in black side salad bowl with dressing of choice of side
Fried Fish Sandwich
Serving Size: 6 ounces
Plate: Black plastic 10.5 inch weave wear basket & black and white checkered paper
POS Name: Fish Sandwich
Ingredients:
2 (3) ounce Cod Fish Filet, pre-breaded
1 Corn Dusted Bun
2 ounces Shredded Lettuce
2 each, Sliced Tomato
2 ounces Tartar Sauce (served in black 3 ounce ramekin)
1 pickle spear
Lawry’s Seasoning, 3 shakes
Side of Choice – 5 ounces
Procedure:
1
2
3
4
5
6
Fry pre-battered Cod Filet @ 350 degrees for 3 to 4 minutes or until golden brown
Remove from fryer and drain for :15 seconds
Transfer fish filets from fry basket into Sav-a-day and continue drainage
Add 3 shakes of Lawry’s to drained fish filets
Brown buns using butter on flattop
Line black plastic weave wear basket with black and white checkered paper (diagonally) and place bun on bottom half of basket (6 to 9
o’clock position)
7 Top bottom bun with Fish Filet.
8 Top lettuce, tomato and onion (in that order) on inverted bottom side of bun
9 Side with 2 ounces of Tartar Sauce (in 3 ounce ramekin) and pickle spear on the side of Fish Filet
10 Choice of side on upper half of basket from 12 to 3 o’clock position – 5 ounces
11 Place pickle spear along the edge of basket from 9 to 11 o’clock position
12 Side Salad Option - Prepare side salad to Whisky River specifications and place in black side salad bowl with dressing of choice of side
Chicken Fried Steak Sandwich with Red Eye Gravy
Plate: Black plastic 10.5 inch weave wear basket & black and white checkered paper
POS Name: Chicken Fried Steak
Ingredients:
6 ounce Chicken Steak Patty
1 Corn Dusted Bun
2 ounces Shredded Lettuce
2 each, Sliced Tomato
1 pickle spear
2 ounces Red Eye Gravy
Side of Choice – 5 ounces
Procedure
1
2
3
4
5
Fry pre-breaded Chicken Steak Patty @ 350 degrees for 4 to 5 minutes or until golden brown
Remove from fryer and drain for :15 seconds
Transfer chicken steak patty from fry basket into Sav-a-day and continue drainage
Brown buns using butter on flattop
Line black plastic weave wear basket with black and white checkered paper (diagonally) and place bun on bottom half of basket (6 to 9
o’clock position)
6 Reheat Red Eye Gravy in microwave for approx :30 seconds or until internal temperature reaches 145 degrees
7 Top bottom bun with Chicken Steak Patty and top with Red Eye Gravy.
8 Top Chicken Patty with warmed Red Eye Gravy.
9 Top lettuce, tomato and onion (in that order) on inverted bottom side of bun, next to pickle spear
10 Side with choice of side on upper half of basket from 12 to 3 o’clock position - Prepare to Whisky River specs
11 Place pickle spear along the edge of basket from 9 to 11 o’clock position
12 Side Salad Option - Prepare side salad to Whisky River specifications and place in black side salad bowl with dressing of choice of side
Grilled Chicken Wrap
Serving Size: 2 wraps
Plate: Black plastic 10.5 inch weave wear basket lined with black and white paper
POS Name: Grilled Chicken Wrap
Ingredients:
2 each Tortilla Wrap 8”
6 ounces, Chicken breast, raw
2 ounces, Shredded Lettuce
2 ounces Cheddar & Jack Shredded Cheese
1 ounce Tomatoes, diced
2 ounces Bleu Cheese Dressing
Side of Choice – 5 ounces
Procedure:
1 Place Chicken Breast on Char Grill at 10:00, rotate to 2:00 (ensuring proper grill marks). Repeat on opposite side.
2 Cook Chicken on the char grill until internal temperature reaches 165 degrees.
3 Heat Tortillas on flattop until warm
4 Mix all ingredients in bowl until evenly covered in dressing
5 Evenly spread mixture- starting at top center of tortilla and stopping at 2/3 point of wrap
6 Fold bottom tortilla (empty potion), followed by folding each side over towards center of wrap.
7 Line black plastic weave wear basket with black and white checkered paper. Place wraps at bottom of basket.
8 Side with choice of side on upper half of basket from 12 to 3 o’clock position – Prepare according to Whisky River Spec
9 Place pickle spear along the edge of basket from 9 to 11 o’clock position
10 Side Salad Option - Prepare side salad to Whisky River specifications and place in black side salad bowl with dressing of choice of side
Fried Chicken Wrap
Serving Size: 2 wraps
Plate: Black plastic 10.5 inch weave wear basket lined with black and white paper
Register Print Name:
Ingredients:
2 each Tortilla Wrap 8”
4 bread chicken tenders, diced, ½ inch
2 ounces, Shredded Lettuce
2 ounces Cheddar & Jack Shredded Cheese
1 ounce Tomatoes, diced
2 ounces Bleu Cheese Dressing
Side of Choice – 5 ounces
Procedure:
1 Fry tenders in Fry Basket and submerge @ 350 degrees for approx. 4 to 5 minutes or until golden brown or reaches internal temperature
of 165 degrees
2 Remove basket from fryer and drain for :15 seconds
3 Transfer tenders from fry basket into transfer container and continue drainage. Chop chicken in 1/2 inch pieces.
4 Heat Tortillas on flattop until warm
5 Mix blue cheese, cheese, shredded lettuce and tomatoes in bowl until evenly covered.
6 Evenly spread mixture and chicken- starting at top center of tortilla and stopping at 2/3 point of wrap
7 Fold bottom tortilla (empty potion), followed by folding each side over towards center of wrap.
8 Line black plastic weave wear basket with black and white checkered paper. Place wraps at bottom of basket.
9 Side with choice of side on upper half of basket from 12 to 3 o’clock position – Prepare according to Whisky River Spec
10 Place pickle spear along the edge of basket from 9 to 11 o’clock position
11 Side Salad Option - Prepare side salad to Whisky River specifications and place in black side salad bowl with dressing of choice of side
Fried Fish Wrap
Serving Size: 2 wraps
Plate: Black plastic 10.5 inch weave wear basket lined with black and white paper
Register Print Name:
Ingredients:
2 each Tortilla Wrap 8”
2 pieces battered Cod, frozen
2 ounces, Coleslaw
2 ounces Salsa
2 ounces Chipotle Ranch Dressing
Side of Choice – 5 ounces
Procedure:
1 Fry pre-battered Cod Filet @ 350 degrees for 3 to 4 minutes or until golden brown or internal temperature reaches 165 degrees
2 Remove basket from fryer and drain for :15 seconds
3 Transfer fish from fry basket into transfer container and continue drainage. Chop fish in 1/2.
4 Heat Tortillas on flattop until warm
5 Mix Chipotle Ranch, Cole slaw and salsa in bowl until evenly covered.
6 Evenly spread mixture and fish- starting at top center of tortilla and stopping at 2/3 point of wrap
7 Fold bottom tortilla (empty potion), followed by folding each side over towards center of wrap.
8 Line black plastic weave wear basket with black and white checkered paper. Place wraps at bottom of basket.
9 Side with choice of side on upper half of basket from 12 to 3 o’clock position – Prepare according to Whisky River Spec
10 Place pickle spear along the edge of basket from 9 to 11 o’clock position
11 Side Salad Option - Prepare side salad to Whisky River specifications and place in black side salad bowl with dressing of choice of side
Grilled Chicken Caesar Wrap
Serving Size: 2 wraps
Plate: Black plastic 10.5 inch weave wear basket lined with black and white paper
Register Print Name:
Ingredients:
2 each Tortilla Wrap 8”
6 ounces, Chicken Wrap
2 ounces, Romaine Lettuce
1 ounce Parmesan Cheese
Black Pepper, as needed, 4 shakes
6 Croutons
2 ounces Caesar Dressing
Side of Choice – 5 ounces
Procedure:
1 Place Chicken Breast on Char Grill at 10:00, rotate to 2:00 (ensuring proper grill marks). Repeat on opposite side.
2 Cook Chicken on the char grill until internal temperature reaches 165 degrees.
3 Heat Tortillas on flattop until warm
4 Place all ingredients (except chicken) in bowl with dressing and toss until evenly covered.
5 Evenly spread mixture and chicken- starting at top center of tortilla and stopping at 2/3 point of wrap
6 Fold bottom tortilla (empty potion), followed by folding each side over towards center of wrap.
7 Line black plastic weave wear basket with black and white checkered paper. Place wraps at bottom of basket.
8 Side with choice of side on upper half of basket from 12 to 3 o’clock position – Prepare according to Whisky River Spec
9 Place pickle spear along the edge of basket from 9 to 11 o’clock position
10 Side Salad Option - Prepare side salad to Whisky River specifications and place in black side salad bowl with dressing of choice of side
Fried Chicken Caesar Wrap
Serving Size: 2 wraps
Plate: Black plastic 10.5 inch weave wear basket lined with black and white paper
Register Print Name:
Ingredients:
2 each Tortilla Wrap 8”
4 breaded chicken tenders, frozen
2 ounces, Romaine Lettuce
1 ounce Parmesan Cheese
Black Pepper, as needed, 4 shakes
5 Croutons
2 ounces Caesar Dressing
Side of Choice – 5 ounces
Procedure:
1 Fry tenders in Fry Basket and submerge @ 350 degrees for approx. 4 to 5 minutes or until golden brown or reaches internal temperature
of 165 degrees
2 Remove basket from fryer and drain for :15 seconds
3 Transfer tenders from fry basket into transfer container and continue drainage. Chop chicken in 1 inch pieces.
4 Heat Tortillas on flattop until warm
5 Place all ingredients in bowl (except chicken) with dressing and toss until evenly covered.
6 Evenly spread mixture and chicken- starting at top center of tortilla and stopping at 2/3 point of wrap
7 Fold bottom tortilla (empty potion), followed by folding each side over towards center of wrap.
8 Line black plastic weave wear basket with black and white checkered paper. Place wraps at bottom of basket.
9 Side with choice of side on upper half of basket from 12 to 3 o’clock position – Prepare according to Whisky River Spec
10 Place pickle spear along the edge of basket from 9 to 11 o’clock position
11 Side Salad Option - Prepare side salad to Whisky River specifications and place in black side salad bowl with dressing of choice of side
Fried Shrimp Caesar Wrap
Serving Size: 2 wraps
Plate: Black plastic 10.5 inch weave wear basket lined with black and white paper
Register Print Name:
Ingredients:
2 each Tortilla Wrap 8”
5 ounces breaded popcorn shrimp, pre-portioned, frozen
2 ounces, Romaine Lettuce
1 ounce Parmesan Cheese
Black Pepper, as needed, 4 shakes
6 Croutons
2 ounces Caesar Dressing
Side of Choice – 5 ounces
Procedure:
1 Fry tenders in Fry Basket and submerge @ 350 degrees for approx. 4 to 5 minutes or until golden brown or reaches internal temperature
of 165 degrees
2 Remove basket from fryer and drain for :15 seconds
3 Transfer tenders from fry basket into transfer container and continue drainage. Chop chicken in 1 inch pieces.
4 Heat Tortillas on flattop until warm
5 Place all ingredients in bowl (except for fried shrimp) with dressing and toss until evenly covered.
6 Evenly spread mixture and shrimp- starting at top center of tortilla and stopping at 2/3 point of wrap
7 Fold bottom tortilla (empty potion), followed by folding each side over towards center of wrap.
8 Line black plastic weave wear basket with black and white checkered paper. Place wraps at bottom of basket.
9 Side with choice of side on upper half of basket from 12 to 3 o’clock position – Prepare according to Whisky River Spec
10 Place pickle spear along the edge of basket from 9 to 11 o’clock position
11 Side Salad Option - Prepare side salad to Whisky River specifications and place in black side salad bowl with dressing of choice of side
Sides
Baked Beans
Serving Size: 5 ounces
Plate: 5 inch Lodge Cast Iron Skillet
POS Name: Baked Beans - side
Ingredients:
5 ounces pre-portioned Baked Beans
1 Tablespoon diced bacon
Procedure:
1 Reheat Baked Beans in microwave to order, approx 1 minute or until hot in center in Microlite portion cup
2 Place beans in 5 inch Lodge Cast Iron Skillet
3 Garnish with diced bacon on top
Coleslaw - side
Serving Size: 5 ounces
Plate: Black Fruit Bowl
POS Name: Coleslaw - side
Ingredients:
5 ounces Cole Slaw
1 Tablespoon, diced Green onions
Procedure:
1.
2.
3.
4.
Place 5 ounces of prepped Cole Slaw in appropriate dish
If ordered with entrée, sandwich – place according to Whisky River Specs
If ordered as separate side serve in 5 ounce fruit serving bowl
Garnish with diced green onions evenly on top and serve
French Fries - side
Serving Size: 5 ounces
Plate: 10 oz Black Soup Bowl
POS Name: French Fries- Side
Ingredients:
5 ounces French Fries, frozen
Kosher Salt, 2 shakes
Procedure:
1
2
3
4
5
Submerge Fries in Fry Basket @ 350 degrees for 3 minutes or until golden brown or temperature reaches 145 degrees
Remove basket from fryer and drain for :15 seconds
Transfer fries from fry basket into Sav-a-day and continue drainage evenly distribute salt over fries
If ordered with entrée, sandwich – place according to Whisky River Specs
If ordered as separate side serve on 10 oz Black Soup Bowl
Fried Green Beans - Side
Serving Size: 5 ounces
Plate: 10 oz Black Soup Bowl
POS Name: Fried Green Beans - Side
Ingredients:
5 ounces Pre-breaded Green Beans, frozen
Procedure:
1
2
3
4
5
Submerge Green Beans in Fry Basket @ 350 degrees for 3 minutes or until golden brown or temperature reaches 145 degrees
Remove basket from fryer and drain for :15 seconds
Transfer green beans from fry basket into Sav-a-day and continue drainage
If ordered with entrée, sandwich – place according to Whisky River Specs
If ordered as separate side serve on black Soup Bowl
Hushpuppies - Side
Serving Size: 6 hushpuppies
Plate: 10 oz Black Soup Bowl
POS Name: Hushpuppies Side
Ingredients:
6 Hushpuppies
Procedure:
1
2
3
4
5
Place hushpuppies into fry basket and submerge at 350 degrees for approx 2:30 minutes or until internal temperature reaches 165
degrees
Remove basket from fryer and drain for :15 seconds
Transfer hushpuppies from fry basket and continue to drain in Sav-a-day
If ordered with entrée, sandwich – place according to Whisky River Specs
If ordered as separate side serve on black 10 oz Soup Bowl
Mac N Cheese - side
Serving Size: 5 ounces
Plate: 5 inch Lodge Cast Iron Skillet
Ingredients:
5 ounces pre-portioned Mac n Cheese
1 Tablespoon, crispy bacon, diced
Procedure:
1 Reheat pre-portioned in microwave to order, approx :30 seconds or until hot in center
2 If ordered with entrée, sandwich – place according to Whisky River Specs
3 If ordered as separate side serve on 5 inch Lodge Cast Iron Skillet
4 Sprinkle diced bacon evenly on top
Onion Rings - Side
Serving Size: 5 ounces
Plate: With entrée or on 10 oz Black Soup Bowl
POS Name: Onion Rings - Side
Ingredients:
5 ounces Brew City Onion Rings, frozen
Lawry’s Season, approx 3 shakes
Procedure:
1 Place onion rings in fry basket and submerge at 350 degrees for approx 2:30 minutes or until internal temperature reaches 145 degrees
2 Remove basket from fryer and drain for :15 seconds
3 Transfer onion rings from fry basket and continue to drain in Sav-a-day
4 Toss rings in Lawry’s season
5 If ordered with entrée, sandwich – place according to Whisky River Specs
6 If ordered as separate side serve on 10 oz Black Soup Bowl
Potato Salad
Serving Size: 5 ounces
Plate: According to Whisky Spec or 10 ounce black side bowl as side
POS Name: Potato Salad
Ingredients:
5 ounces Baked Potato Salad
1 Tablespoon, Green Onions, Sliced
Procedure:
1. Place 5 ounces of prepped Potato Salad in appropriate dish
2. If ordered with entrée, sandwich – place according to Whisky River Specs
3. If ordered as separate side serve on black 8 ounce side bowl
4. Garnish with diced green onions evenly on top and serve
Sweet Potato Fries - Side
Serving Size: 5 ounces
Plate: 10 oz Black Soup Bowl
POS Name: Sweet Potato Fries - Side
Ingredients:
5 ounces Sweet Potato Fries, frozen
Kosher Salt, 3 shakes
Procedure:
1
2
3
4
5
Submerge Sweet Potato Fries in Fry Basket @ 350 degrees for 3 minutes or until golden brown or temperature reaches 145 degrees
Remove basket from fryer and drain for :15 seconds
Transfer fries from fry basket into transfer container and continue drainage evenly distribute salt over Sweet Potato Fries
If ordered with entrée, sandwich – place according to Whisky River Specs
If ordered as separate side serve on black soup bowl
Desserts
Apple Crumble with Vanilla Ice Cream and Caramel Sauce
Serving Size: 1 piece
Plate: Black 10 oz Salad Bowl
POS Name: Apple Crumble
Ingredients:
1 pre-portioned Apple Crumble
1 # 8 scoop Vanilla Ice Cream
1 ounce Caramel Sauce
Procedure:
1. Remove pre-portioned pie slice from cooler
2. Remove vanilla ice cream from cooler and scoop #8 scoop
3. Heat Apple Crumble in microwave for approx. :30 seconds or until warm in center
4. Place pie with point at bottom of plate (6:00)
5. Place scoop of ice cream to left of Apple Crumble
6. Drizzle caramel sauce on top of Apple Crumble and Ice Cream in zigzag pattern
Chocolate Fudge Cake with Chocolate Sauce
Serving Size: 1 piece
Plate: Black 10 oz Salad Bowl
POS Name: Chocolate Cake
Ingredients:
1 pre-portioned slice Chocolate Fudge Cake
1 ounce Chocolate Sauce
1 ounce Whip Cream
1 Mint Sprig
Procedure:
1 Remove pre-portioned Chocolate Cake from cooler and discard any paper, etc
2 Heat Chocolate Fudge Cake in microwave for approx. :30 seconds or until warm in center
3 Position cake to stand upward with point of cake facing bottom of plate (6:00)
4 Dollop Whip Cream centered on top of cake
5 Zigzag chocolate sauce on top of cake and whip cream in lattice pattern from left to right
6 Garnish with 1 piece of fresh mint (placed on whip cream)
New York Style Cheese Cake with Strawberry Sauce
Serving Size: 1 slice
Plate: Black 10 oz Salad Bowl
POS Name: NY Cheesecake
Ingredients:
1 pre-portioned slice NY Style Cheese Cake
1 ounce Strawberry Sauce
1 ounce Whip Cream
1 mint Sprig
Procedure:
1 Remove pre-portioned Cheese Cake from cooler
2 Place on plate with point of cheesecake facing 6 o’clock positioning.
3 Place whip cream centered on top of Cheese cake
4 Zigzag Strawberry sauce from left to right over cheesecake and whip cream creating a lattice design
5 Garnish with 1 piece of fresh mint (sprig)
Kid’s Ice Cream Sundae
Serving Size: 8 ounces
Plate: Black 10 oz Soup Bowl
Kid’s Name: Kids Sundae
Ingredients:
1 #8 scoop Vanilla Ice Cream
1 ounce Sauce of Choice (Strawberry, Chocolate or Caramel)
1 ounce Whip Cream
Procedure:
1 Remove Ice Cream from freezer and place #8 scoop of ice cream in bowl
2 Place whip cream centered on top of ice cream
3 Zigzag sauce from left to right over ice cream and whip cream
Kids Menu
Mini Corn Dogs - Kids
Serving Size: 6
Plate: 6 x 9 wired basket & black and white checkered paper
POS Name: Kids Mini Corn Dogs
Ingredients:
6 Mini Corn Dogs
1 ounces Honey Mustard or Ketchup
2.5 ounces – Choice of Side French Fries, Sweet Potato Fries, Fried Green Beans, Baked Beans, Mac N Cheese, Apple sauce or kids side salad
10 ounce Kids Soft Drink, milk or juice
Procedure:
1
2
3
4
5
6
7
8
Submerge corndog minis in Fry Basket @ 350 degrees for 3 to 4 minutes or until golden brown or 165 degrees
Remove basket from fryer and drain for :15 seconds
If Fries, Sweet Potato Fries or Green Beans ordered – Submerge in Fry Basket @ 350 degrees for approx. 3 minutes until internal
temperature reaches 145 degrees
Remove from fryer and drain for :15 seconds
If Baked Beans or Mac N Cheese ordered as side heat in microwave (pre-portioned Microlite cup for approx :30 seconds)
Line black plastic weave ware basket with black and white checkered paper and place corndog minis on right side (positioning 1:00 to
5:00 o’clock)
Serve with choice of side – 2.5 ounces of Fries served on side. Other sides placed in 3 ounce ramekin. Place on left side (positioning 7 to
11 o’clock
Side with 1 ounce honey mustard placed in center of basket.
Mac N Cheese - Kids
Serving Size: 5 ounces
Plate: 6 x 9 wired basket – 5 ounce fruit cup for Mac N Cheese & Side placed in basket in fruit cup
POS Name: Kids Mac N Cheese
Ingredients:
5 ounces Pre-cooked Mac N Cheese
2.5 ounces – Choice of Side French Fries, Sweet Potato Fries, Fried Green Beans, Baked Beans, Mac N Cheese, apple sauce or Kids side salad
10 ounce Kids Soft Drink, milk or juice
Procedure:
1. If Fries, Sweet Potato Fries or Green Beans ordered – Submerge in Fry Basket @ 350 degrees for approx. 3 minutes until internal
temperature reaches 145 degrees
2. Remove from fryer and drain for :15 seconds
3. If Baked Beans or Mac N Cheese ordered as side heat in microwave (pre-portioned Microlite cup for approx :30 seconds)
4. Heat Mac N Cheese in microwave for :90 seconds or until warm in center and place in black fruit cup
5. Serve with choice of side – 2.5 ounces of Fries served on side in basket. Other sides placed in 3 ounce ramekin.
Kids Chicken Tenders
Serving Size: 2 tenders (approx. 1.5 ounces each)
Plate: 6 x 9 wired basket & black and white checkered paper
POS Name: Kids Tenders
Ingredients:
2 Chicken Tenders- pre-breaded
1 ounce Honey Mustard or Ranch dressing
Choice of side – 2.5 ounces French Fries, Sweet Potato Fries, Fried Green Beans, Baked Beans, Mac N Cheese, Apple Sauce or Kid’s Side Salad
10 ounce kids soft drink, milk or juice
Procedure:
1
2
3
4
5
6
7
Fry tenders in Fry Basket and submerge @ 350 degrees for approx. 4 to 5 minutes or until golden brown or reaches internal temperature
of 165 degrees
If Fries, Sweet Potato Fries or Green Beans ordered – Submerge in Fry Basket @ 350 degrees for approx. 3 minutes until internal
temperature reaches 145 degrees
Remove basket from fryer and drain for :15 seconds
If Baked Beans or Mac N Cheese ordered as side heat in microwave (pre-portioned Microlite cup for approx :30 seconds)
Line black plastic weave ware basket with black and white checkered paper and place tenders vertically on right side
Serve with choice of side – 2.5 ounces of Fries served on side. Other sides placed in 3 ounce ramekin on left side.
Side with 2 ounces or ranch dressing or honey mustard in center between tenders and side.
Kids Grilled Cheese
Serving Size: 1 sandwich
Plate: 6 x 9 wired basket & black and white checkered paper
POS Name: Kids Grilled Cheese
Ingredients:
2 pieces of Texas Toast
2 slices of Cheese, American
Choice of side – 2.5 ounces French Fries, Sweet Potato Fries, Fried Green Beans, Baked Beans, Mac N Cheese, Apple sauce or Kid’s Side Salad
10 ounce Kids Cup with Soft drink, milk or juice
Procedure:
1
Butter Texas Toast pieces (one side) and place on Flat top, butter side down. Place one piece of American cheese on each piece of Texas
Toast.
2 Cook until Texas Toast is brown and place Texas Toast together with cheese side in middle. Cook until cheese is completed melted
without overcooking bread.
3 Cut cooked grilled cheese in ½ diagonal ways.
4 If Fries, Sweet Potato Fries or Green Beans ordered – Submerge in Fry Basket @ 350 degrees for approx. 3 minutes until internal
temperature reaches 145 degrees
5 Remove from fryer and drain for :15 seconds
6 If Baked Beans or Mac N Cheese ordered as side heat in microwave (pre-portioned Microlite cup for approx :30 seconds)
7 Line black plastic weave ware basket with black and white checkered paper and place grilled cheese vertically on right side
8 Serve with choice of side – 2.5 ounces of Fries served on side. Other sides placed in 3 ounce ramekin on left side
9 Line black plastic weave ware basket with black and white checkered paper and place grilled cheese in basket
10 Serve with choice of side – 2.5 ounces of Fries, SP Fries, Green Beans served on side. Other sides placed in 3 ounce ramekin.
Fried Fish - Kids
Serving Size: 1 piece/ 3 ounces
Plate: 6 x 9 wired basket & black and white checkered paper
POS Name: Kids Fried Fish
Ingredients:
1 piece Pre-Breaded Cod Fish/ 3 ounces
2.5 ounces – Choice of Side French Fries, Sweet Potato Fries, Fried Green Beans, Baked Beans, Mac N Cheese, Apple sauce or Kid’s Side salad
10 ounce Kids Cup with Soft Drink, milk and juice
Procedure:
1
2
3
4
5
6
7
8
9
Fry pre-breaded fish @ 350 degrees for 3 to 4 minutes or until golden brown or 165 degrees
Remove from fryer and drain for 15: seconds
If Fries, Sweet Potato Fries or Green Beans ordered – Submerge in Fry Basket @ 350 degrees for approx. 3 minutes until internal
temperature reaches 145 degrees
Remove from fryer and drain for :15 seconds
If Baked Beans or Mac N Cheese ordered as side heat in microwave (pre-portioned Microlite cup for approx :30 seconds)
Line black plastic weave ware basket with black and white checkered paper and place Fish in basket on right side (1 to 5 o’clock position)
Serve with choice of side – 2.5 ounces of Fries served on left side (7 to 11 o’clock position). Other sides placed in 3 ounce ramekin.
Line black plastic weave ware basket with black and white checkered paper and place Fish on right side
Serve with choice of side – 2.5 ounces of Fries served on side. Other sides placed in 3 ounce ramekin.
Chicken Wings - Kids
Serving Size: 3 pieces (2 wings/1 drum) Plate: 6 x 9 wired basket & black and white checkered paper
POS Name: Kids Chicken Wings
Ingredients:
2 wings, 1 drum, blanched and pre-portioned
2.5 ounces – Choice of Side French Fries, Sweet Potato Fries, Fried Green Beans, Baked Beans, Mac N Cheese, Apple Sauce or Side Salad
10 ounces kids soft drink milk or juice
Procedure:
1
2
3
4
5
6
7
8
9
Fry wings @ 350 degrees for 3 to 4 minutes and drain (see Whisky River Specifications)
Remove from fryer and drain for :15 seconds
If Fries, Sweet Potato Fries or Green Beans ordered – Submerge in Fry Basket @ 350 degrees for approx. 3 minutes until internal
temperature reaches 145 degrees
Remove from fryer and drain for :15 seconds
If grilled – place on char-grill for :30 seconds on each side
If Baked Beans or Mac N Cheese ordered as side heat in microwave (pre-portioned Microlite cup for approx :30 seconds)
Line 6 x 9 wired basket with black and white checkered paper and place wings in basket on right side (1 to 5 o’clock position)
Serve with choice of side – 2.5 ounces of Fries served on left side (7 to 11 o’clock position). Other sides placed in 3 ounce ramekin.
Optional: Upon request serve with 1 ounce of bleu cheese or ranch dressing of their choice in center of boat.