A Reyes Holdings Company
Twisted Macaroni & Cheese
Ingredients
3 lb. Villa Frizzoni Rotini Pasta, cooked al dente RFS Item 25490 6 lb. SilverBrook 1/2" Diced White Meat Chicken RFS Item 61972 2 cups roasted red peppers, diced 1/2" 1/4 cup fresh rosemary, chopped salt and ground black pepper, to taste 2 quarts half-and-half 3 Tbsp. roasted garlic, chopped fine 8 cups San Pablo Queso Blanco, grated RFS Item 71926
3 cups coarse bread crumbs 1 cup melted butter
Directions
1. Preheat oven to 375 F.
2.Gently fold together the pasta, chicken, roasted peppers, rosemary, salt and pepper in a large mixing bowl.
3. Heat the half-and-half with the roasted garlic in a thick bottomed saucepan over medium heat. Add 6 cups of the grated cheese and mix well over low heat until smooth.
4. Add sauce to the bowl with pasta mixture, gently fold together until well blended.
5. Divide pasta mixture among 12 ovenproof bowls. Sprinkle with remaining cheese and the bread crumbs. Drizzle breadcrumbs with melted butter.
6. Bake in preheated oven for 15 minutes, until heated through.
Yield: 12 servings
BLT Brushetta
8-10 slices Prairie Creek Packing 18/22 Count Single Slice Bacon (RFS Item 42436) 3-4 plum tomatoes, seeded and chopped (approx. 1 1/3 cup) 1 cup leafy green lettuce, chopped 2 Tbsp. fresh basil leaves, chopped 1 garlic clove, minced 1/4 tsp. salt 1/4 tsp. black pepper 1/3 cup feta or blue cheese, crumbled 1/3 cup. olive oil (approximate) 2 loaves french bread, cut into 1/4" slices
In medium bowl, stir together all topping ingredients; set aside. Brush olive oil on both sides of bread slices and place on baking sheet. Bake at 400 F, turning once, for 7 minutes per side, or utnil crisp and golden brown; cool. Spoon about 1 Tbsp. of topping onto each toast round.
Yield: 24 Brushetta
Spinach Salad w/Grilled Chicken & Roquefort
20 oz. Markon Ready Set Serve Spinach Leaves (RFS Item 78278) 4 Pink Lady or Fuji Apples, sliced 10 oz. red seedless grapes, sliced in half lengthwise 20 oz. Culinary Secrets Raspberry Vinaigrette 20 oz. SilverBrook Grilled Savory Breast Fillet, sliced (RFS Item 65610) 1 cup walnuts, toasted and coarsely chopped 1 cup roquefort cheese, crumbled
Place spinach on plate; top with apples and grapes. Drizzle with Culinary Secrets Raspberry Vinaigrette. Top with chicken breast strips, toasted walnuts and roquefort cheese
Yield: 10 servings
Seafood Spiral Pasta Salad
3 3/4 lb. Hidden Bay Chunky Salad Style Imitation Crabmeat (RFS Item 57780) 5 lbs. Villa Frizzoni Rotini Pasta, cooked and chilled (RFS Item 25490) 10 oz. red bell pepper, julienned 10 oz. yellow bell pepper, julienned 10 oz. green bell pepper, julienned 5 oz. red onion, 1/4" diced 1 1/4 quarts Culinary Secrets Creamy Caesar Dressing (RFS Item 28502) 3 3/4 lbs. Markon Ready Set Serve Romaine Lettuce (RFS Item 76204) 20 cherry tomatoes 20 parsley sprigs
Directions (for one order)
1. In medium sized stainless steel bowl, combine 3 oz. of Hidden Bay Imitation Crabmeat, 4 oz. Villa Frizzoni Rotini, 1/2 oz of each red, yellow and green bell pepper, 1/2 oz. of red onion, and 1 1/2 oz. Culinary Secrets Creamy Caesar Dressing.
2. Layer the bottom of a chilled serving bowl with 3 oz. of Markon Romaine Lettuce then top with crabmeat and pasta mixture. Garnish with a cherry tomato and parsley sprig. Serve with an additional side of Culinary Secrets Creamy Caesar Dressing.
Yield: 20 servings
Roasted Vegetables
3/4 lb. green zucchini, 3/4" diced 3/4 lb. yellow squash, 3/4" diced 3/4 lb. Markon X-Large Green Bell Pepper, 3/4" diced (RFS Item 78247) 1 lb. red bell pepper, 3/4" diced 3/4 lb. Markon Medium Fancy Fresh Mushrooms, quartered (RFS Item 78170) 1/2 lb. Markon Medium Red Onion, 3/4" diced (RFS Item 79294) 3/4 lb. eggplant, 3/4" diced 1 1/2 oz. EverFry Free, Zero Trans Fat Oil (RFS Item 20656) 1/2 tsp. salt 1/2 tsp. Culinary Secrets Cracked Black Pepper (RFS Item 29084) 8 oz. Balsamic Vinaigrette
1. Toss vegetables, EverFry Free, salt and pepper in a large mixing bowl.
2. Spread mixture evenly on a sheet pan. Bake at 350 F for 15 minutes, or until vegetables are lightly browned.
3. Cool vegetables, transfer to shallow storage container and refrigerate until needed.
4. To serve on buffet or as a side item, toss chilled roasted vegetables with 1 1/2 oz. of balsamic vinaigrette.
Serving Ideas:
1. For added contrast of color, flavor and texture, toss dish with mozzeralla, feta or cotija cheese and fresh oregano, basil or cilantro.
2. When still warm, toss vegetables with cooked pasta and balsamic vinaigrette. Garnish with fresh basil and shredded parmesan cheese.
Yield: 5 lbs (8 oz. per serving)
Smoke n' Fire Fries
Orange-Chipotle Dip
6 oz. Orange Juice Concentrate 4 Tbsp. Chipotle Chile in Adobo Sauce, pureed 12 oz. Mayonnaise 24 oz. Sour Cream
Smokey Fry Seasoning
2 oz. Ground Piementon (Spanish Smoked Paprika) 4 oz. Salt, finely ground 1 oz. Sugar, finely ground
7 lbs. Simplot Natural Crisp Straight Cut 5/16" Beer Battered French Fries
Orange-Chipotle Dip: Whisk togther orange juice concentrate, chipotle, mayonnaise and sour cream. Cover and refrigerate until service.
Smokey Fry Seasoning: Blend the piementon, salt and sugar together. Pour into shaker and reserve for service.
To Serve: Fry 8 oz. of the Simplot fries according to package directions. Remove from the fryer and drain them briefly. Transfer the fries to warm stainless steel bowl, sprinkle with Smokey Fry Seasoning and toss to coat. Serve with 3 oz. cup of the Orange-Chipotle Dip.
Bountiful Harvest Mediterranean Fries
Tapenade Sauce
14 oz. Artichoke Hearts, drained 2 oz. Pine Nuts, toasted 2 oz. Capers 2 tsp. Lemon Juice 3 Garlic Cloves 1 Tbsp. Fresh Rosemary 2 Tbsp. Parsley, finely chopped 10 oz. Mayonnaise
Fries
4.5 lbs. Bountiful Harvest Marathon 3/8" Clear Coat French Fries (RFS Item 62288) Olive Oil, as needed 3 1/2 tsp. Sea Salt, finely ground 3 oz. Asiago Cheese, finely ground 7 tsp. Parsley, finely chopped
Tapenade Sauce: Combine artichokes, pine nuts, capers, lemon juice, garlic, rosemary and parsley in a food processor. Pulse and puree the ingredients until a coarse paste is formed. Remove paste from processor bowl and stir in mayonnaise. Refrigerate and hold for service.
Fries: Fry 10 oz. of Bountiful Harvest fries according to package directions. Remove from fryer and drain them briefly. Transfer fries to warm stainless steel bowl, mist with olive oil and sprinkle with 1/2 tsp. salt, 1 Tbsp. Asiago cheese, and 1 tsp. of parsley. Toss to coat. Serve immediately with 4 oz. of Tapenade Sauce.
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