CSS Recipes healthcare2
Healthcare2
ChefTec Software by Culinary Software Services
Beef Quesadilla
Chicken Quesadilla
Chicken Tenderloin Sandwich
Chicken on a Stick
Fried Corn on the Cob
Panini Italianio
Panini Vegetarian


Beef Quesadilla


Categories Casa Solana, Lunch Entrees, Main Course
Locations Kitchen
PLU

Yield   1 ea     Prep  
Portion Size   1 ea     Cook  
Num Portions   1     Finish  
          Shelf  

Plate/Store
Tools

Quantity     Unit     Ingredient
2     oz     fajita strip ckd beef
1     ea     wrap honey wheat tortilla
2     oz     ched/mont feather cheese
2     oz     sour cream
1     oz     fresca salsa
3     oz     iceburg shred 1/8 in lettuce


Procedure
  • Place flour tortilla on the flat top or in a skillet with a little oil
  • Cover with cheese and meat
  • Cook until melted and warmed through
  • Fold in half and let cook slightly
  • Cut into pieces and serve with salsa, shredded lettuce and sour cream.

  • healthcare 004.JPG

    Prepared by Sysco Atlanta

    Chicken Quesadilla


    Categories Casa Solana, Lunch Entrees, Main Course
    Locations
    PLU

    Yield   1 ea     Prep  
    Portion Size   1 ea     Cook  
    Num Portions   1     Finish  
              Shelf  

    Plate/Store
    Tools

    Quantity     Unit     Ingredient
    2     oz     fajita strip ckd chicken
    1     ea     wrap honey wheat tortilla
    2     oz     ched/mont feather cheese
    ½     oz     guacamole


    Procedure
    • Place flour tortilla on the flat top or in a skillet with a little oil
    • Cover with cheese and meat
    • Cook until melted and warmed through
    • Fold in half and let cook slightly
    • Cut into pieces and serve with salsa and sour cream.



    • Prepared by Sysco Atlanta

      Chicken Tenderloin Sandwich


      Categories Lunch Entrees, Poultry, Sandwich, Sunday Skillet
      Locations Kitchen
      PLU

      Yield   1 ea     Prep  
      Portion Size   1 ea     Cook  
      Num Portions   1     Finish  
                Shelf  

      Plate/Store
      Tools

      Quantity     Unit     Ingredient
      3     ea     tenderloin large chicken
      3     oz     Sunday Skillet western style breading
      0.15     oz     Sunday Skillet Marinade hot breading
      0.15     oz     Sunday Skillet batter breading
      4     ea     sliced dill hamburger 3/16 pickle
      1     ea     roll kaiser plain sli 4 in bread
      3     oz     coleslaw salad
      1     bag     potato regular bbrlcls chip


      Procedure
      • Marinate chicken tenders in Sunday Skillet hot Marinade for 3 hours
      • Dredge in Western Breading Mix
      • Dip In Batter Dip
      • Recoat in western breading mix
      • Deep fry at 350' until cooked through
      • Place on a bun and garnish with pickle slices
      • Serve with chips and coleslaw

      • healthcare 007.JPG

        Prepared by Sysco Atlanta

        Chicken on a Stick


        Categories Lunch Entrees, Poultry, Sunday Skillet
        Locations Kitchen
        PLU

        Yield   1 ea     Prep  
        Portion Size   1 ea     Cook  
        Num Portions   1     Finish  
                  Shelf  

        Plate/Store
        Tools

        Quantity     Unit     Ingredient
        3     ea     tenderloin large chicken
        3     oz     Sunday Skillet western style breading
        0.15     oz     Sunday Skillet batter breading
        0.15     oz     Sunday Skillet Marinade hot breading
        1     ea     bamboo skewers
        4     slice     Idaho 70 ct potato
        3     wedge     Large 3/4" Dice green bell 5# pepper
        3     wedge     Large 3/4" Dice yellow 50# onion
        3     ea     sliced dill hamburger 3/16 pickle
        2     oz     coleslaw salad
        1     ea     cob petite corn


        Procedure
        • Mix Sunday Skillet maranade according to directions
        • Marinate chicken tenderloins for 3 hours drain and set aside
        • Mix Sunday Skillet Batter dip according to directions
        • Take skewer and alternate potato slices, pickles, onion wedges, green peppers and chicken tenderloins
        • Hold in cold water to prevent the potatoes from turning brown
        • After all are assembled roll in western breading then in batter dip and back to western breading
        • Deep fry at 350' for 12 min or until internal temp of 165'.

        • healthcare 010.JPG

          Prepared by Sysco Atlanta

          Fried Corn on the Cob


          Categories Appetizer, Sunday Skillet, Vegetable
          Locations Kitchen
          PLU

          Yield   2 ea     Prep  
          Portion Size   1 ea     Cook  
          Num Portions   2     Finish  
                    Shelf  

          Plate/Store
          Tools

          Quantity     Unit     Ingredient
          2     ea     cob petite corn
          2     oz     Sunday Skillet western style breading
          0.15     oz     Sunday Skillet batter breading


          Procedure
          • Mix batter dip according to instructions
          • Thaw corn and dredge in breading
          • Dip in batter mixture
          • dredge in breading again and deep fry at 350' for approx. 3 min

          • healthcare 013.JPG
            healthcare 012.JPG

            Prepared by Sysco Atlanta

            Panini Italianio


            Categories Block & Barrel Deli, Lunch Entrees, Sandwich
            Locations Kitchen
            PLU

            Yield   1 ea     Prep  
            Portion Size   1 ea     Cook  
            Num Portions   1     Finish  
                      Shelf  

            Plate/Store
            Tools

            Quantity     Unit     Ingredient
            1     ea     ciabatta slipper artisan bread
            2     slice     provolone slice intlf.5 cheese
            ¼     fl oz     italian greggorio dressing
            1     oz     roasted red whole pepper
                oz     Genoa sliced salami
                oz     sandwich sliced pepperoni
            1     ea     green leaf crown lettuce
            0.1     fl oz     garlic butter pan coating
            3     oz     pasta italian salad


            Procedure
            • Cut ciabatta in half
            • Sauce with Italian dressing
            • Place on pepperoni, roasted peppers, and salami
            • Top with sliced cheese
            • Spray with Arrezzio roasted garlic spray
            • Microwave on high for 20 seconds
            • Toast in Panini grill at 375' for 5 min.
            • Serve with Pasta Salad

            • healthcare 022.JPG

              Prepared by Sysco Atlanta

              Panini Vegetarian


              Categories Block & Barrel Deli, Lunch Entrees, Sandwich
              Locations Kitchen
              PLU

              Yield   1 ea     Prep  
              Portion Size   1 ea     Cook  
              Num Portions   1     Finish  
                        Shelf  

              Plate/Store
              Tools

              Quantity     Unit     Ingredient
              1     ea     ciabatta slipper artisan bread
              2     slice     provolone slice intlf.5 cheese
              ½     fl oz     italian greggorio dressing
              2     oz     grilled eggplant
              2     oz     grilled zucchini
              2     oz     roasted red whole pepper
              0.1     fl oz     garlic butter pan coating
              1     ea     green leaf crown lettuce
              3     oz     pasta italian salad


              Procedure
              • Cut ciabatta in half
              • Sauce with Italian dressing
              • Place on grilled eggplant, roasted peppers, and grilled zucchini
              • Top with sliced cheese
              • Spray with Arrezzio roasted garlic spray
              • Microwave on high for 20 seconds
              • Toast in Panini grill at 375' for 5 min.
              • Serve with Pasta Salad

              • healthcare 021.JPG

                Prepared by Sysco Atlanta
                ChefTec Software by Culinary Software Services