©2010 Michael Foods, Inc. All Rights Reserved. 1/10 … Star® Shredded hash Brown Potatoes #15100...

breakfast gyroPapetti’s® Table Ready® Plain Omelet #15270

bReakfasT gyRO

QUICKTIPS

• Serve with Greek Salad or Northern Star® Red Skin Wedge Potatoes #15870 drizzled with olive oil and fresh oregano

• For a healthier option, use Papetti’s® Better’n Eggs® Omelet #15207• Daypart suggestion: lunch through dinner

Yield: 1 SERVING

METHOD

1. Place open-faced omelet on 350º F flattop grill. Warm both sides.

2. Meanwhile, place gyro meat on grill to heat.

3. Remove omelet from grill and place on plate. Pile gyro meat, tomato and onion on omelet.

4. Fold and top with tzatziki sauce and serve.

INGREDIENTS aMOuNTPapetti’s® Table Ready ® Plain Omelet #15270, thawed

1

gyro meat, cooked and shaved 3 oz.

tomato, diced 1 oz.

red onion, diced 1 oz.

tzatziki sauce 1 oz.

greek friesNorthern Star® Classic Cut French Fries #27160

GREEk FRIES

QUICKTIPS

• Serve with a side of olive tapenade or hummus for dipping• Daypart suggestion: lunch through late night

Yield: 1 SERVING

METHOD

1. Deep-fry potatoes until golden brown.

2. Pile fried potatoes in the middle of a plate.

3. Mix together the cream cheese and sour cream. Drizzle over potatoes.

4. Drizzle hummus over the potatoes.

5. Top with feta cheese, red pepper, red onion, cucumber and olives. Serve.

INGREDIENTS aMOuNTNorthern Star® Classic Cut French Fries #27160

8 oz.

cream cheese, softened 3 oz.

sour cream 2 oz.

red pepper hummus 4 oz.

feta cheese 3 oz.

red pepper, diced 1 oz.


cucumber, diced 2 oz.

kalamata olives, diced 1 oz.

dessert sushiPapetti’s® Easy Eggs® Liquid Whole Eggs #91200

DESSERT SuShI

QUICKTIPS

• Serve with chocolate sauce• Daypart suggestion: brunch, dessert or appetizer

Yield: 1 ROLL EQuALS 1 SERVING

METHOD

1. Combine cornstarch and lemon juice to make a slurry.

2. Mix in eggs. Stir thoroughly until there are no cornstarch lumps.

3. Place parchment paper on full sheet pan. Spray with non-stick spray.

4. Pour eggs onto parchment in a thin, even layer.

5. Bake at 200º F for 7 minutes. Wrap should be cooked through, thin and pliable.

6. Cut into 8" x 8" squares to form sushi wraps.

7. To assemble a dessert sushi, spread the cream cheese on 1 sushi wrap.

8. Place kiwi slices down the middle of wrap. Place strawberries on top of kiwi.

9. Roll up the wrap so it is in a sushi roll form. Slice into 1" pieces and serve.

INGREDIENTS aMOuNTPapetti’s® Easy Eggs® Liquid Whole Eggs #91200

2 qts.

cornstarch ¼ cup

lemon juice 2 Tbs.

strawberry cream cheese, softened 1 cup

kiwis, thinly sliced 2

strawberries, sliced 6

Potato gorgonzola PizzaNorthern Star® Sliced Potatoes #15120

POTATO GORGONzOLA PIzzA

QUICKTIPS

• Perfect for sharing or as a single-serve pizza • Add sausage or shredded chicken for a heartier meal option• Daypart suggestion: lunch through late night

Yield: 1 SERVING

METHOD

1. Stretch out pizza dough and brush with olive oil. Place dough on char broiler. Grill on both sides until dough has nice grill marks.

2. Grill potatoes until brown. Shingle potato slices around the pizza.

3. Sprinkle the caramelized red onion and Gorgonzola cheese over the potatoes.

4. Bake pizza for 10 minutes in a 350º F oven. Remove from oven.

5. Top with arugula. Drizzle with balsamic reduction and serve.

INGREDIENTS aMOuNT

Northern Star® Sliced Potatoes #15120 4 oz.

pizza dough, pre-sheeted 7-in.

red onion, caramelized 2 oz.

Gorgonzola cheese 4 oz.

olive oil ¼ cup

arugula 1 oz.

balsamic reduction 1 oz.

cajun stuffed french toast bltPapetti’s® Table Ready® Cinnamon Swirl French Toast #85800Papetti’s® Table Ready® Natural Shaped Patty #85839

CAjuN STuFFED FRENCh TOAST BLT

QUICKTIPS

• Serve with Northern Star® Shredded hashbrown Potatoes #15100, seasoned with green chili

• Daypart suggestion: breakfast through dinner

Yield: 1 SERVING

METHOD

1. On 350º F flattop grill, warm up both sides of French toast.

2. heat egg patty on grill.

3. Spread mayonnaise on one slice of French toast. Top with cheese, lettuce, tomato, egg patty and bacon slices.

4. Top with remaining French toast slice. Serve.

INGREDIENTS aMOuNTPapetti’s® Table Ready® Cinnamon Swirl French Toast #85800

2 slices

Papetti’s® Table Ready® Natural Shaped Patty #85839

1

pepper jack cheese 1 slice

lettuce leaves 1 oz.

tomato, sliced 2 slices

bacon, cooked 2 slices

spicy mayonnaise (1 cup mayonnaise and 1 Tbs. Tabasco® sauce)

1 Tbs.

Potatoes naPoleonNorthern Star® Shredded hash Brown Potatoes #15100

POTATOES NAPOLEON

QUICKTIPS

• Serve with fresh seasonal fruit and assorted breads• Daypart suggestion: brunch through dinner

Yield: 1 SERVING

METHOD

1. Place hash browns in 3 piles of 3 ounces each on 350º F flattop grill. Cook until golden brown on both sides.

2. Add ham and chicken slices to the grill. Cook until hot.

3. On 1 pile of hash browns, place 1 piece of Swiss cheese and the ham. Place second pile of hash browns on top of the ham. Top with remaining slice of Swiss cheese and the chicken slices. Place last pile of hash browns on top of chicken.

4. Place assembled Napoleon on a baking sheet. heat in 350º F oven until cheese is melted throughout.

5. Drizzle Dijon mustard cream sauce on plate. Place Napoleon on sauce. Top with red pepper coulis. Serve immediately.

INGREDIENTS aMOuNTNorthern Star® Shredded hash Brown Potatoes #15100

9 oz.

Black Forest ham, thinly sliced 3 oz.

chicken breast, thinly sliced 3 oz.

Swiss cheese 2 slices

red pepper coulis 3 oz.

Dijon mustard cream sauce 3 oz.

southwest egg salad meltPapetti’s® Table Ready® hard Cooked Eggs #85018

SOuThWEST EGG SALAD MELT

QUICKTIPS

• Serve with Northern Star® Classic Cut French Fries #27160• For an even easier option, try Papetti’s® Table Ready® hard Cooked

Diced Eggs #64102• Daypart suggestion: lunch through dinner

Yield: 1 SERVING

METHOD

1. Dice eggs and toss with black beans, corn, red pepper and cilantro in bowl. Mix in mayonnaise and season with salt and pepper.

2. Place 1 slice of cheese on the bottom slice of bread. Top with egg salad, remaining cheese and bread slice.

3. Grill sandwich on 350º F flattop grill until golden brown and cheese is melted. Serve immediately.

INGREDIENTS aMOuNTPapetti’s® Table Ready® hard Cooked Eggs #85018

3 eggs

black beans, cooked ½ oz.

corn kernels ½ oz.

roasted red pepper, diced ½ oz.

cilantro, finely chopped ½ oz.

chipotle mayonnaise ¼ cup

salt and pepper to taste

pepper jack cheese 2 slices

sourdough bread 2 slices

anna PotatoesNorthern Star® Sliced Potatoes #15120

ANNA POTATOES

QUICKTIPS

• Serve with sour cream• Perfect side with a variety of center-of-plate proteins, i.e. roasted chicken

or steak• Daypart suggestion: breakfast through dinner

Yield: 8 SERVINGS

METHOD

1. Liberally coat sautoir pan with butter. Arrange potato slices in concentric rings.

2. Lightly brush each layer with clarified butter. Season with salt and pepper.

3. Cover the potatoes. Cook them over medium heat until bottom layer is brown. Turn potato cake and brown the other side.

4. Cook in 400º F oven until tender, about 30-35 minutes.

5. Drain off excess butter and turn potato cake onto a platter. Slice and serve.

INGREDIENTS aMOuNT

Northern Star® Sliced Potatoes #15120 4 lbs.

butter as needed

butter, clarified as needed


steak and egg saladPapetti’s® Table Ready® hard Cooked Eggs #85018

STEAk AND EGG SALAD

QUICKTIPS

• Cut lettuce head into quarters for a wedge salad option• Daypart suggestion: lunch through dinner

Yield: 1 SERVING

METHOD

1. Cut the lettuce quarter in half and arrange on plate so the halves form a cup.

2. Arrange steak, bleu cheese, bacon and onion over lettuce.

3. Garnish outside of the plate with egg wedges and serve.

4. Serve with bleu cheese dressing.

INGREDIENTS aMOuNTPapetti’s® Table Ready® hard Cooked Eggs #85018, quartered

1 cup

iceberg lettuce, quartered into wedge 1½ cups

skirt or flank steak, grilled and diced 1½ cups

bleu cheese crumbles 2 cups

bacon, cooked and diced 2 tsp.


bleu cheese dressing 1 oz.

granny smith flatbread with eggPapetti’s® Table Ready® Plain Omelet #15270

GRANNY SMITh FLATBREAD WITh EGG

QUICKTIPS

• Serve with a side salad• Daypart suggestion: breakfast through late night

Yield: 1 SERVING

METHOD

1. heat flatbread on 350º F flattop grill until warm.

2. Microwave omelet about 2-3 minutes, or heat on 350º F flattop grill until hot.

3. Place omelet on flatbread. Top with apple slices, bacon, brown sugar and Brie.

4. Place under broiler to melt sugar and Brie. Serve.

INGREDIENTS aMOuNTPapetti’s® Table Ready® Plain Omelet #15270

1

flatbread 1

Granny Smith apple, sliced ¼ apple

bacon, cooked 2 slices

brown sugar 1 Tbs.

Brie cheese, sliced 2 oz.

honey ham, cheddar cheese and Potato PieNorthern Star® Shredded hash Brown Potatoes #15100 & home-Style Mashed Potatoes #15750Papetti’s® Easy Eggs® Liquid Whole Eggs #91200

hONEY hAM, ChEDDAR ChEESE AND POTATO PIE

QUICKTIPS

• Serve with a side salad or cup of soup• Daypart suggestion: lunch through dinner

Yield: 4 SERVINGS

METHOD

1. Spray 9" pie pan with non-stick spray.

2. In mixing bowl, combine hash browns and eggs. Mix in melted butter.

3. Form potato-egg mixture around inside of pan to form a crust. Press an empty pie pan on top of potatoes. Bake at 350º F until brown, approximately 20-25 minutes. Remove top pan and bake an additional 5 minutes.

4. Place ham on top of hash brown crust. Top with mashed potatoes.

5. Bake at 350º F until hot, approximately 20 minutes.

6. Top with cheddar cheese. Slice and serve.


16 oz.

Papetti’s® Easy Eggs® Liquid Whole Eggs #91200

¼ cup

Northern Star® home-Style Mashed Potatoes #15750

24 oz.

butter, melted 2 oz.

honey ham, sliced 16 oz.

cheddar cheese, shredded 4 oz.

ham, and egg Potato PancakesNorthern Star® Shredded hash Brown Potatoes #15100Papetti’s® Easy Eggs® Liquid Whole Eggs #91200

hAM, EGG AND POTATO PANCAkES

QUICKTIPS

• Serve with applesauce compote• Serve with scrambled eggs• Daypart suggestion: appetizer, or breakfast through late night

Yield: 1 SERVING

METHOD

1. In a mixing bowl, combine hash browns, eggs, ham, cheese, salt and pepper. Mix well.

2. Add matzo meal to absorb excess liquid.

3. Form into 3 pancakes and place on 350º F flattop grill.

4. Cook 4-5 minutes on each side until golden brown. Serve immediately.


12 oz.


¼ cup

baked ham, diced 2 oz.

Parmesan cheese, shredded 1 Tbs.


matzo meal 3 Tbs.

country fried omeletPapetti’s® Easy Eggs® Liquid Whole Eggs #91200Papetti’s® Table Ready® Western Omelet #76601

COuNTRY FRIED OMELET

QUICKTIPS

• Serve over breakfast potatoes using Northern Star® Southern Style Diced #15110 and top with country gravy, or Northern Star® Shredded hashbrowns #15100 and cheddar cheese

• Daypart suggestion: breakfast through dinner

Yield: 1 SERVING

METHOD

1. Pour eggs into bowl and place flour in another bowl.

2. Dip omelet in egg wash, then dredge in flour, turning to coat both sides. Repeat egg wash and flour dredging.

3. Place bread crumbs in bowl. Dredge omelet in bread crumbs, coating both sides evenly.

4. Place omelet on well-oiled 350º F flattop grill or sauté pan. Cook until golden brown on both sides. Serve immediately.


12 oz.

Papetti’s® Table Ready® Western Omelet #76601, thawed

1

flour 4 oz.

panko bread crumbs 2 oz.

Potato-crusted chicken caesar sandwichNorthern Star® Shredded hash Brown Potatoes #15100Papetti’s® Easy Eggs® Liquid Whole Eggs #91200

POTATO-CRuSTED ChICkEN CAESAR SANDWICh

QUICKTIPS

• Garnish with fresh fruit• Serve on bed of lettuce for an entrée salad• Daypart suggestion: lunch through dinner

Yield: 1 SERVING

METHOD

1. Put flour in shallow bowl. Coat chicken breast with flour and shake off excess.

2. In mixing bowl, combine hash browns, eggs, cheese, salt and pepper.

3. Coat chicken breast with potato- egg mixture.

4. Spray hot sauté pan or 350º F flattop grill with non-stick spray. Add chicken breast.

5. Cook 3-5 minutes on each side until brown. Transfer to oven to finish cooking.

6. Bake at 350º F until internal temperature of chicken reaches 165º F.

7. Place chopped romaine on bottom of kaiser roll. Top with chicken.

8. Drizzle Caesar dressing over the chicken breast. Add kaiser roll top and serve.


12 oz.


1/3 cup

flour 1/3 cup

chicken breast 5 oz.

Parmesan cheese 1 Tbs.


romaine lettuce, chopped 2 oz.

kaiser roll 1

Caesar dressing 1 oz.

sPanish rice with crabPapetti’s® Table Ready® hard Cooked Eggs #85018

SPANISh RICE WITh CRAB

QUICKTIPS

• Serve with warmed corn tortillas• Daypart suggestion: lunch through late night

Yield: 1 SERVING

METHOD

1. In a mixing bowl, combine eggs, rice, snow crab, red pepper and peas. Mix well.

2. Microwave or bake in 350º F oven until hot, about 2 minutes.

3. Place in serving bowl and top with cheese.

INGREDIENTS aMOuNTPapetti’s® Table Ready® hard Cooked Eggs #85018

2 oz.

Spanish rice, cooked 6 oz.

snow crab, flaked 1 oz.

red pepper, diced small ½ oz.

peas 2 Tbs.

Manchego cheese, grated 2 Tbs.

the loaded dicedNorthern Star® Large Diced Potatoes #15150

ThE LOADED DICED

QUICKTIPS

• Serve with a sauce trio: ranch, salsa and mustard• Daypart suggestion: appetizer through late night

Yield: 1 SERVING

METHOD

1. Deep-fry diced potatoes until golden brown.

2. Pile potatoes in center of a plate. Top with hot nacho cheese sauce, fried pancetta, hot giardiniera and scallions.

3. Drizzle sour cream over the top and serve.

INGREDIENTS aMOuNT

Northern Star® Large Diced Potatoes #15150 12 oz.

nacho cheese sauce, heated 6 oz.

pancetta, fried 4 oz.

giardiniera, heated 2 oz.

scallions, chopped 1 oz.

sour cream 2 oz.

huevos rancherosPapetti’s® Table Ready® Natural Shaped Patty #85879

huEVOS RANChEROS

QUICKTIPS

• Serve with Spanish rice or corn bread and honey• Daypart suggestion: breakfast through dinner

Yield: 1 SERVING

METHOD

1. Fry tortilla and lay flat on a plate.

2. Spread hot refried beans over tortilla.

3. heat egg patties and place on top of beans.

4. Top eggs with cheese sauce, then add pico de gallo and cilantro.

5. Serve with avocado slices.

INGREDIENTS aMOuNTPapetti’s® Table Ready® Natural Shaped Fried Patty #85879

2 patties

corn or flour tortilla 7-in.

refried beans, heated 3 oz.

queso cheese sauce 3 oz.

pico de gallo 2 oz.

cilantro, chopped 1 Tbs.

avocado, sliced ½ avocado

sPanish frittersPapetti’s® Table Ready® Cinnamon Glazed French Toast Sticks #85806

SPANISh FRITTERS

QUICKTIPS

• Dust with cocoa powder and serve with hot chocolate• Daypart suggestion: breakfast through late night

Yield: 1 SERVING

METHOD

1. Deep-fry French toast sticks at 350º F until golden brown, about 2-3 minutes.

2. Place on absorbent paper to drain.

3. Arrange French toast sticks on plate and dust with confectioner’s sugar.

4. Mix honey with cloves or allspice. Drizzle French toast with spiced honey.

INGREDIENTS aMOuNTPapetti’s® Table Ready® Cinnamon Glazed French Toast Sticks #85806

6 sticks

sugar, confectioner’s 1 Tbs.

honey ¼ cup

ground cloves or ground allspice 1/8 tsp.

o’malley’s steak and Potato slidersNorthern Star® Shredded hash Brown Potatoes #15100Papetti’s® Easy Eggs® Liquid Whole Eggs #91200

O’MALLEY’S STEAk AND POTATO SLIDERS

QUICKTIPS

• Serve with creamy horseradish or steak sauce• Daypart suggestion: appetizer, or lunch through late night

Yield: 1 SERVING

METHOD

1. In a mixing bowl, combine hash browns, eggs, onion, salt and pepper. Mix well.

2. Add matzo meal to absorb excess liquid.

3. Form into 3 pancakes and place on 350º F flattop grill.

4. Cook 4-5 minutes on each side until golden brown.

5. Place one pancake on each slider roll bottom. Top with sliced steak.

6. Add slider roll tops and serve.


8 oz.


¼ cup

onion, minced ½ oz.


matzo meal 2 Tbs.

slider rolls 3

skirt or flank steak, grilled and sliced 3 oz.

skillet omelet PaniniPapetti’s® Table Ready® Plain Omelet #15270

SkILLET OMELET PANINI

QUICKTIPS

• For an alternate option, use Papetti’s® Table Ready® Western Omelet #76601• Serve with seasoned potatoes made with Northern Star® Red Skin Diced

Potatoes #15170• Daypart suggestion: breakfast through dinner

Yield: 1 SERVING

METHOD

1. Place diced tomatoes in pan. Roast in oven at 425º F for 20-30 minutes.

2. Microwave omelet about 2-3 minutes, or heat on 350º F flattop grill until hot.

3. Place omelet on slice of sourdough bread. Top with Canadian bacon, roasted tomatoes, cheese and mustard. Top with second slice of bread.

4. Place on panini press or sandwich press. Cook for 3-4 minutes until brown. Serve.

INGREDIENTS aMOuNTPapetti’s® Table Ready® Plain Omelet #15270

1

tomato, diced 2 oz.

sourdough bread 2 slices

Canadian bacon 2 oz.

Provolone cheese, sliced 1 oz.

Dijon mustard 1 Tbs.

Potato-crusted meatloafNorthern Star® Shredded hash Brown Potatoes #15100Papetti’s® Easy Eggs® Liquid Whole Eggs #91200

POTATO-CRuSTED MEATLOAF

QUICKTIPS

• Serve with steamed broccoli or green beans• Top with crunchy onion rings or onion straws for an extra treat• Daypart suggestion: lunch through dinner

Yield: 1 SERVING

METHOD

1. In mixing bowl, combine hash browns and eggs. Season with salt and pepper to taste.

2. Place meatloaf in bowl and wrap with potato-egg mixture.

3. Place meatloaf on 350º F flattop grill or in a hot sauté pan. Cook without turning for 3-5 minutes.

4. Turn and grill other side for an additional 3-5 minutes, until potatoes are golden brown.

5. Serve with spicy ketchup.


16 oz.


¼ cup


meatloaf, sliced (house recipe) 8 oz.

spicy ketchup (equal parts ketchup and spicy BBQ sauce)

2 oz.

egg ParmesanPapetti’s® Easy Eggs® Liquid Whole Eggs #91200

EGG PARMESAN

QUICKTIPS

• Top with marinara sauce and mozzarella cheese• Serve with a side salad and crusty bread• Daypart suggestion: lunch through dinner

Yield: 6 SERVINGS

METHOD

1. Mix 2 quarts of eggs with peppers and cheese in a well-oiled half pan.

2. Bake eggs in 250º F oven for 20 minutes. Cool.

3. Cut eggs into 3” squares.

4. Place 1 cup of eggs in bowl and place flour in another bowl. Dip egg squares in egg wash, then dredge in flour, turning to coat all sides. Repeat egg and flour dredging.

5. Place bread crumbs in bowl. Dredge egg squares in bread crumbs, coating all sides evenly.

6. Place breaded egg squares in a deep fryer, well-oiled 350º F flattop grill or sauté pan. Cook until golden brown. Serve immediately.


2 qts. + 1 cup

red, yellow and green peppers, diced 4 oz.

mozzarella cheese, shredded 2 oz.

flour 1 cup

panko bread crumbs 1 cup

country-style skirt steak with scrambled eggsNorthern Star® Red Skin Diced Potatoes #15170Papetti’s® Easy Eggs® #92100

COuNTRY-STYLE SkIRT STEAk WITh SCRAMBLED EGGS

QUICKTIPS

• For a healthier option, use Papetti’® Better’n Eggs® Liquid Eggs #15233 • Serve with a small tossed salad with ranch dressing• Daypart suggestion: breakfast through dinner

Yield: 1 SERVING

METHOD

1. On 350º F flattop grill, cook potatoes, red pepper and onion until brown. Season with salt and pepper.

2. Scramble eggs on grill.

3. Arrange steak slices and potatoes on plate.

4. Top with scrambled eggs.

5. Add Chimichurri sauce and serve.

INGREDIENTS aMOuNTNorthern Star® Red Skin Diced Potatoes #15170

4 oz.

Papetti’s® Easy Eggs® #92100 4 oz.

red pepper, diced 1 oz.

Spanish onion, diced 1 oz.


skirt steak, grilled and sliced 3 oz.

Chimichurri sauce 3 oz.

stawberry mango smoothiePapetti’s® Easy Eggs® Liquid Egg Whites #91820

STRAWBERRY MANGO SMOOThIE

QUICKTIPS

• Offer a combo meal with a breakfast sandwich featuring Papetti’s® Table Ready® Natural Shaped Patty #850839

• Garnish glass with a cut strawberry• Daypart suggestion: breakfast through lunch

Yield: 1 SERVING

METHOD

1. Add all ingredients into a blender and mix until smooth.

2. Pour and serve.

INGREDIENTS aMOuNTPapetti’s® Easy Eggs® Liquid Egg Whites #91820

1 cup

fresh or frozen strawberries, hulls removed 1½ cups

fresh or frozen mango, peeled and cut into pieces

1½ cups

ice cubes 2 cups

fresh mint 2 tsp.

©2010 Michael Foods, Inc. All Rights Reserved. 1/10 … Star® Shredded hash Brown Potatoes #15100...

Documents

Transcript of ©2010 Michael Foods, Inc. All Rights Reserved. 1/10 … Star® Shredded hash Brown Potatoes #15100...