FOCUSONHEALTH Recipes Ingredients 12 slices Certified Angus Beef ® brand deli roast beef 2 oz. (approximately 2 tablespoons) horseradish sauce 1 (8 oz.) package Neufchatel (low fat) cream cheese ½ cup whole berry cranberry sauce 1 small head butter lettuce or Boston lettuce Instructions 1. In a small bowl, mix together the horseradish sauce and the cream cheese. 2. Spread each slice of roast beef evenly with 1 tablespoon cream cheese mixture. 3. Along one short edge, spread 1 teaspoon cranberry sauce. 4. Roll beef slice jelly-roll style, start- ing with the edge with cranberry sauce. Slice each roll in four, laying each on a crisp cup of lettuce. (Rolls should have white and red spirals of beef and cream cheese with the cranberry sauce center.) Additional menu side suggestions: fresh vegetable platter; pineapple, strawberry and grape kabobs with yogurt sauce; cucumber sandwiches Yield: 24 servings (2 pinwheels per serving) Ingredients 24 slices Certified Angus Beef ® brand deli roast beef, sliced thick 1 (28 oz.) can pizza sauce, divided 3 eggs, lightly beaten 1 teaspoon oregano 1½ teaspoon garlic powder 1 tablespoon basil ½ cup minced scallions or chives 3 (15 oz.) containers low fat ricotta cheese ¾ cup grated parmesan cheese 3 cups shredded mozzarella cheese, divided Instructions 1. Spread 1½ cups pizza sauce in the bot- tom of a shallow, full steam-table pan. 2. In large bowl, thoroughly combine eggs, seasonings, scallions, ricotta, parmesan and 1½ cups mozzarella. 3. Lay roast beef slices flat and spoon approximately ¼ cup of cheese mixture on one end. Roll up beef slices jelly-roll style and arrange seam side down in baking dish. 4. Bake, covered, at 350˚F for 20 minutes. 5. Heat remaining pizza sauce and pour over beef rolls. Top with re- maining mozzarella cheese and bake uncovered for 3-4 minutes until cheese is melted. Additional menu side suggestions: mixed green salad, roasted asparagus spears, ambrosia Yield: 24 servings Ingredients 18 oz. Certified Angus Beef ® brand deli roast beef 16 oz. multicolored fresh cheese tortellini 4 cups broccoli florets ½ cup red onion, diced small ½ cup red bell pepper, diced ½ cup sliced black olives ¼ cup chopped fresh parsley 2 / 3 cup extra virgin olive oil ½ cup red wine vinegar 1 / 8 teaspoon black pepper 2 cloves garlic, crushed 1½ tablespoons garlic and herb seasoning (such as Mrs. Dash) Instructions 1. Cook tortellini according to pack- age directions. 2. Steam broccoli until crisp tender and bright green, about 3 minutes. 3. Cut sliced roast beef into thin (¼ inch x 2 inch) strips. 4. Combine tortellini, broccoli, roast beef, onion, pepper, olives and parsley. 5. In a separate bowl, whisk oil, vinegar, pepper, garlic and season- ing. Pour over salad and let stand 30 minutes at room temperature before serving. Additional menu side suggestions: cup of tomato madrilène, garlic toast bites, chocolate mousse Yield: 15 servings ITALIAN CHEESE STUFFED ROAST BEEF ROLLS CRANBERRY ROAST BEEF ROLL UPS TORTELLINI SALAD WITH ROAST BEEF % Daily Value* 4% 10% 8% Nutrition Facts Serving Size 2 pinwheels (44g) Servings Per Recipe 24 Amount Per Serving Calories 66 Calories from Fat 16 Total Fat 2g Saturated Fat 2g Vitamin A 2% • Vitamin C 0% Calcium 0% • Iron 0% Cholesterol 22mg 8% Sodium 181mg 0% Total Carbohydrate 2g Protein 6g 0% Dietary Fiber 0g Sugars 1g Trans Fat 0g *Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs: Calories: Total Fat 65g Less than Less than Less than Less than Saturated Fat 20g Cholesterol 300mg Sodium 2400mg Total Carbohydrate 300g Calories Per Gram: Fat 9 • Carbohydrate 4 • Protein 4 Dietary Fiber 25g 80g 25g 300mg 2400mg 375g 30g 2,000 2,500 % Daily Value* 25% 40% 35% Nutrition Facts Serving Size 1 beef roll (197g) Servings Per Recipe 24 Amount Per Serving Calories 276 Calories from Fat 133 Total Fat 15g Saturated Fat 8g Vitamin A 10% • Vitamin C 8% Calcium 15% • Iron 4% Cholesterol 99mg 25% Sodium 626mg 4% Total Carbohydrate 8g Protein 29g 4% Dietary Fiber 1g Sugars 3g Trans Fat 0g *Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs: Calories: Total Fat 65g Less than Less than Less than Less than Saturated Fat 20g Cholesterol 300mg Sodium 2400mg Total Carbohydrate 300g Calories Per Gram: Fat 9 • Carbohydrate 4 • Protein 4 Dietary Fiber 25g 80g 25g 300mg 2400mg 375g 30g 2,000 2,500 % Daily Value* 20% 20% 8% Nutrition Facts Serving Size 1 cup (130g) Servings Per Recipe 15 Amount Per Serving Calories 188 Calories from Fat 119 Total Fat 13g Saturated Fat 4g Vitamin A 8% • Vitamin C 60% Calcium 2% • Iron 4% Cholesterol 22mg 10% Sodium 288mg 4% Total Carbohydrate 8g Protein 10g 6% Dietary Fiber 1g Sugars 1g Trans Fat 0g *Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs: Calories: Total Fat 65g Less than Less than Less than Less than Saturated Fat 20g Cholesterol 300mg Sodium 2400mg Total Carbohydrate 300g Calories Per Gram: Fat 9 • Carbohydrate 4 • Protein 4 Dietary Fiber 25g 80g 25g 300mg 2400mg 375g 30g 2,000 2,500 * Nutritional information may vary depending on types/brands of recipe ingredients used. Analysis available upon request.
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Plate Costs recipes FOH Layout 1 12/14/12 11:42 AM Page 1 … · 2015-10-23 · FOCUS ON HEALTH Recipes Ingredients 12 slices Certified Angus Beef ® brand deli roast beef 2 oz.
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1. In a small bowl, mix together thehorseradish sauce and the cream cheese.
2. Spread each slice of roast beef evenly with 1 tablespoon cream cheese mixture.
3. Along one short edge, spread 1 teaspoon cranberry sauce.
4. Roll beef slice jelly-roll style, start-ing with the edge with cranberrysauce. Slice each roll in four, layingeach on a crisp cup of lettuce. (Rollsshould have white and red spirals ofbeef and cream cheese with thecranberry sauce center.)
Additional menu side suggestions: fresh vegetableplatter; pineapple, strawberry and grape kabobswith yogurt sauce; cucumber sandwiches
1. Spread 1½ cups pizza sauce in the bot-tom of a shallow, full steam-table pan.
2. In large bowl, thoroughly combineeggs, seasonings, scallions, ricotta,parmesan and 1½ cups mozzarella.
3. Lay roast beef slices flat andspoon approximately ¼ cup ofcheese mixture on one end. Roll upbeef slices jelly-roll style and arrangeseam side down in baking dish.
4. Bake, covered, at 350˚F for 20 minutes.
5. Heat remaining pizza sauce andpour over beef rolls. Top with re-maining mozzarella cheese andbake uncovered for 3-4 minutesuntil cheese is melted.
Additional menu side suggestions: mixed green salad,roasted asparagus spears, ambrosia
Yield: 24 servings
Ingredients
18 oz. Certified Angus Beef ® branddeli roast beef
16 oz. multicolored fresh cheesetortellini4 cups broccoli florets½ cup red onion, diced small½ cup red bell pepper, diced½ cup sliced black olives¼ cup chopped fresh parsley2⁄ 3 cup extra virgin olive oil½ cup red wine vinegar1⁄ 8 teaspoon black pepper2 cloves garlic, crushed1½ tablespoons garlic and herbseasoning (such as Mrs. Dash)
Instructions
1. Cook tortellini according to pack-age directions.
2. Steam broccoli until crisp tenderand bright green, about 3 minutes.
3. Cut sliced roast beef into thin (¼ inch x 2 inch) strips.
* Prices are based on estimated cost of ingredients
18 oz. Certified Angus Beef ® brand deli roast beef: $7.7416 oz. multicolored fresh cheese tortellini: $6.034 cups broccoli florets: $ .96½ cup red onion, diced small: $ .05½ cup red bell pepper, diced: $ .10½ cup sliced black olives: $ .03¼ cup chopped fresh parsley: $ .032⁄ 3 cup extra virgin olive oil: $ .07½ cup red wine vinegar: $ .031⁄ 8 teaspoon black pepper: $ .002 cloves garlic, crushed: $ .201½ tablespoons garlic and herb seasoning (such as Mrs. Dash): $ .16
Total Cost: $15.40Portion Cost: $ 1.03
* Prices are based on estimated cost of ingredients
* Prices are based on estimated cost of ingredients
2 cups cold beef broth (reserved frombagged short ribs)
1 teaspoon granulated garlic8 oz. pineapple tidbits, reserving juice10 oz. package broccoli florets10 cups rice or lo mein noodles
Instructions1. Roughly chop the short ribs andplace into a large mixing bowl.
2. Heat olive oil in large skillet. Adddiced celery and sauté for 3-4 minutesuntil celery begins to become translu-cent. Add broccoli slaw and stir for 1-2minutes until slaw begins to soften. Remove from heat and add cooked vegetables to mixing bowl with beef.
3. In small bowl, mix together corn-starch and beef broth; add reservedpineapple juice and garlic. Pour inskillet used to sauté celery and heatuntil boiling and thickened, stirringconstantly.
4. Pour sauce over beef mixture andmix gently. Transfer to a half pan,cover with foil and heat in a 350˚Foven for 30-45 minutes. Remove foil,add broccoli, and heat another 10-15minutes or until broccoli is heatedthrough but still bright green in color.
Yield: 20 servings
Additional menu suggestions: whole wheat lo mein noodles,
fruit and yogurt parfait with chocolate wafer garnish
Ingredients
60 oz. (3 ¾ lbs.) Certified Angus Beef ®
brand fully cooked boneless short ribs
1 tablespoon canola oil1 cup chopped yellow onions1 cup burgundy or red wine3 oz. sundried tomatoes, diced2 cups beef broth (reserve frombagged short ribs)
20 cups prepared unseasoned wild rice for 3 oz. portions, OR 30 cupsprepared unseasoned wild rice for 2 oz. portions
Instructions
1. Heat oil over medium high heat in alarge skillet. Add onions and sauté for 3-4 minutes or until translucent andjust starting to caramelize.
2. Add chopped sundried tomatoes,then deglaze pan with burgundy, stir-ring to remove all bits from bottom.Bring to a boil and heat for 5 minutesuntil most of the liquid has evaporated.
3. Add beef broth, tarragon and pars-ley. Rough chop the short ribs andadd to the sauce, stirring gently.
4. Transfer to a full steam table panand cover with lid or foil. Heat at350˚ F degrees for 60 minutes in aconvection oven.
5. Serve over unseasoned wild rice.
Yield: 40 servings
Additional menu side suggestions: green beans with
toasted almond slices, rye toast bites, fresh apple slices
Other uses for Burgundy Ribs and Rice: mince themeat before adding to the sauce, add white rice in-stead of wild, and bake. To the baked beef mixture,add 1 cup of flour and 4 eggs. Create patties, searuntil golden and serve with mixed vegetables.
SHORT RIBS WITHPINEAPPLE
BROCCOLI SAUCE
SHORT RIBS WITH BURGUNDY
DEMI-GLACE OVER WILD RICE
Suggested serving: 1 cup of beef with pineapplesauce over ½ cup rice or lo mein noodles.
% Daily Value*
15%25%
20%
Nutrition FactsServing Size 1/20 of recipe (128g)Servings Per Recipe 20
10 cups shredded coleslaw mix or finely shredded cabbage
50 thin avocado slices
Instructions1. Mix the shredded beef with orange ginger sauce. Transfer to a half pan,
cover with foil and heat for 30 minutes in a 350˚F oven. Stir and return to
the oven for 15 more minutes.
2. To serve, use a slotted ladle to place approximately ½ cup drained
shredded beef onto tortilla 1⁄ 3 of the way from the edge. Top with 1⁄ 3
cup coleslaw mix. Add 2 avocado slices and roll tightly. Slice in half
diagonally.
Yield: 25 wraps
Additional menu side suggestions: vegetable soup with crackers, sliced pears
Ingredients5 lbs. Certified Angus Beef ® brand fullycooked shredded beef1 cup matchstick sliced carrots2 cups pasteurized cider2 cups frozen pearl onions 4 cups unsweetened 100% apple juice1 cup beef broth (reserved fromshredded beef package)
1 teaspoon onion powder
25 thick slices whole grain bread
Instructions1. In large pot, mix together beef,carrots and cider. Heat until liquidcomes to a boil.
2. Stir gently to break up shreddedbeef. Add pearl onions and transferto a half pan.
3. Bake uncovered for 45-50 minutesat 350˚F, until beef starts tocaramelize around the edges.
4. While beef is in the oven, createcider sauce by adding apple juice,beef broth and onion powder to asaucepan. Bring to a boil and simmeruncovered for 10-15 minutes until itis reduced by half. Remove from heatand add butter, stirring until melted.Keep sauce warm.
5. Serve 3 oz. beef over 1 piece wholegrain bread. Drizzle 1-2 tablespoonsof sauce over each sandwich.
Yield: 25 servings
Additional menu side suggestions: sweet potato wedges, fruited coleslaw
Other uses for Cider Infused Beef: add 2 gallonsunsalted beef stock and 32 oz. thick noodles tothe beef mixture for a hearty soup.
SHREDDED BEEF WRAP WITH SLAW AND AVOCADO
CIDER INFUSED SHREDDED BEEF
WITH BUTTER SAUCE
* Nutritional information may vary depending on types/brands of recipe ingredients used. Analysis available upon request.
% Daily Value*
10%10%
15%
Nutrition FactsServing Size 1 wrap (163g)Servings Per Recipe 25
Amount Per Serving
Calories 241 Calories from Fat 71
Total Fat 8gSaturated Fat 2g
Vitamin A 0% • Vitamin C 20%Calcium 2% • Iron 4%
Cholesterol 44mg20%Sodium 500mg
8%Total Carbohydrate 26g
Protein 21g
15%Dietary Fiber 4gSugars 3g
Trans Fat 0g
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higheror lower depending on your calorie needs:
Instructions1. Lay beef slices in baking pan. Inmedium bowl, mix together beef broth,cornstarch, dry mustard and orangemarmalade. Pour into a saucepan andheat until boiling, stirring with a whisk,until gravy is thickened and glossy in ap-pearance.
2. Pour gravy over beef slices. Place in375˚F oven and bake uncovered for20-30 minutes, until beef is heatedthrough.
3. In a small bowl, mix together oil, garlic, tarragon, parsley and pepper.
4. Place potatoes, carrots and onionsinto a large bowl. Add olive oil mixtureand toss gently. Spread vegetables ona baking sheet and roast, uncovered,for 10 minutes. Turn vegetables gentlyand return to oven for 10-15 minutesor until tender.
Yield: 15 servings
Additional menu side suggestions: oatmeal rolls, perfection salad
Other uses for Pot Roast: use as the base to a soup orstew with the addition of liquids such as low sodiumbeef broth, tomatoes or white sauce.
BARLEY POT ROASTWITH STEAMED VEGETABLES
POT ROAST WITH GARLIC ROASTED
VEGETABLES
* Nutritional information may vary depending on types/brands of recipe ingredients used. Analysis available upon request.
% Daily Value*
20%25%
25%
Nutrition FactsServing Size 1 cup (144g)Servings Per Recipe 15
Amount Per Serving
Calories 231 Calories from Fat 114
Total Fat 13gSaturated Fat 5g
Vitamin A 0% • Vitamin C 0%Calcium 0% • Iron 4%
Cholesterol 76mg20%Sodium 432mg
4%Total Carbohydrate 14g
Protein 15g
8%Dietary Fiber 2gSugars 1g
Trans Fat 0g
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higheror lower depending on your calorie needs: