 |
|
|
|
|
 |
 |
|
To request a complete guide or to request more information, click here. |
|
Beef Stew
Ingredients
| HVP (Basic Food Flavors B-35) |
32.00 |
40.00 |
| IDF® Powdered Beef Meat (IDF 5013) |
16.00 |
20.00 |
| Salt |
8.00 |
10.00 |
| IDF® Powdered Beef Broth (IDF 5402) |
6.40 |
8.00 |
| Sugar |
6.40 |
8.00 |
| Autolyzed Yeast Extract (DSM Gb Select 7025) |
4.00 |
5.00 |
| Autolyzed Yeast Extract (DSM Gb Select 2021/1732) |
3.60 |
4.50 |
| Black Pepper, Ground |
2.40 |
3.00 |
| Grill Flavor (Red Arrow Grillin 8099) |
1.20 |
1.50 |
|
80.00 |
100.00% |
| Dry Mix |
80.0 |
5.33 |
| Modified Starch (National ThermFlo) |
30.0 |
2.00 |
| Worcestershire Sauce (French’s) |
40.0 |
2.67 |
| Burgundy Cooking Wine |
150.0 |
10.00 |
| Water |
1200.0 |
80.00 |
|
1500.0 |
100.00% |
Cooking Instructions
- Combine ingredients and heat to boiling.
| Sirloin Beef, ½ - ¾” cubes |
1360.0 |
21.59 |
| Butter |
50.0 |
0.79 |
| Celery, Sliced |
240.0 |
3.81 |
| Onion, Chopped |
300.0 |
4.76 |
| Garlic, Minced |
15.0 |
0.24 |
| Mushrooms, Portabella, Large Chopped |
400.0 |
6.35 |
| Butter |
100.0 |
1.59 |
| Potatoes, Canned, Drained, Large Chopped |
1200.0 |
19.05 |
| Carrots, Large Chopped |
325.0 |
5.16 |
| Tomatoes, Canned, Diced |
810.0 |
12.86 |
| Liquid Portion Above |
1500.0 |
23.80 |
|
6300.0 |
100.00% |
* All measurements are in grams
Cooking Instructions
- Sauté beef in butter until fully cooked. Set aside.
- Sauté celery, onion, garlic and mushrooms in butter until onions are translucent.
- Add beef, potatoes, carrots, tomatoes and liquid portion. Heat to boiling.
- Reduce heat and simmer until carrots are fully cooked.
Back to Top
Steak and Portabella Soup
Ingredients
| IDF® Powdered Beef Broth (IDF 5402) |
40.00 |
21.05 |
| Starch, Modified Corn National Thermflo |
33.50 |
17.63 |
| IDF® Powdered Beef Fat w/Beef Broth (IDF 5761) |
35.00 |
18.42 |
| Hydrolyzed Vegetable Protein (Basic Food Flavors M-102) |
20.00 |
10.53 |
| Salt |
20.00 |
10.53 |
| Sugar |
14.00 |
7.37 |
| Autolyzed Yeast (Ohly BFT) |
12.00 |
6.32 |
| Autolyzed Yeast Extract Stewed Tomato Type (Gist Brocades 2021) |
4.00 |
2.10 |
| Grill Flavor (Red Arrow Grillin’ 8099) |
3.50 |
1.84 |
| Smoke Flavor (Red Arrow Char Oil Mesquite) |
2.00 |
1.05 |
| Black Pepper, Ground |
6.00 |
3.16 |
|
190.00 |
100.00% |
| Water |
2021.60 |
28.89 |
| Seasoning Base |
190.00 |
2.71 |
| Russet Potatoes, Thin Sliced |
800.00 |
11.43 |
| Carrots, Canned Sliced Drained |
260.00 |
3.71 |
| Portabella Mushrooms, Diced |
400.00 |
5.71 |
| Minced Garlic, Fresh |
25.00 |
0.36 |
| Diced Onion, Fresh |
260.00 |
3.71 |
| Sirloin Steak, Chunks |
1000.00 |
14.29 |
| Butter |
113.40 |
1.62 |
| Potatoes, Canned Diced |
680.00 |
9.71 |
| Tomato Puree |
150.00 |
2.14 |
| Burgundy Wine |
200.00 |
2.86 |
| Heavy Cream |
900.00 |
12.86 |
|
7000.00 |
100.00% |
* All measurements are in grams
Cooking Instructions
- Combine dry ingredients. Add to water and heat to boil.
- Add sliced russet potatoes and carrots to the water. Reduce heat and simmer until potatoes and carrots are falling apart.
- Remove potatoes and carrots and add to food processor along with some of the liquid. Puree. Add back to remaining liquid.
- Melt butter in a skillet. Add diced portabella mushrooms, minced garlic, minced onion and sirloin steak chunks. Sauté until steak chunks are turning brown. Add to liquid above.
- Add tomato puree, burgundy wine and canned diced potatoes. Simmer 15 minutes.
- Remove from heat. Add cream.
Back to Top
Chicken Pasta Salad
Ingredients
| Penne Pasta, Cooked |
530.00 |
26.50 |
| Chicken, Seasoned, Cooked, Diced (see seasoning for Italian Rub Seasoning) |
400.00 |
20.00 |
| Garlic, Minced |
5.00 |
0.25 |
| Red Onion, Sliced ¼” x 1” |
75.00 |
3.75 |
| Zucchini, Sliced ¼” x 1” |
140.00 |
7.00 |
| Squash, Sliced ¼” x 1” |
100.00 |
5.00 |
| Red Wine Vinaigrette (see recipe for Red Wine Vinaigrette) |
200.00 |
10.00 |
| Tomatoes, Sliced ¼” x 1” |
220.00 |
11.00 |
| Olives, Black, Quartered |
50.00 |
2.50 |
| Artichoke Hearts |
130.00 |
6.50 |
| Parmesan Cheese, Shredded |
100.00 |
50 |
| Sunflower Seeds |
50.00 |
2.50 |
|
2000.00 |
100.00% |
* All measurements are in micrograms
Cooking Instructions
Add garlic, red onion, tomatoes, olives and artichokes hearts to red wine vinaigrette (see recipe). Allow to marinate for at least 30 minutes. Saute zucchini and squash a skillet until edges brown. Combine all ingredients in a bowl and toss until evenly coated with the vinaigrette (below). Chill in the refrigerator.
| Chicken Broth Powder (IDF’s 3422) |
40.00 |
| Salt |
20.00 |
| Sugar |
20.00 |
| Garlic Powder |
7.00 |
| Onion Powder |
6.00 |
| Basil, Ground (Elite Spice BS 9404) |
3.00 |
| Fennel Seed, Ground (Elite Spice FN 9422) |
2.00 |
| Mediterranean Oregano, Ground (Elite Spice OM 9438) |
1.00 |
| Autolyzed Yeast Extract (Provesta 307) |
1.00 |
|
100.00% |
|
| Red Wine Vinegar |
71.00 |
| Dry Seasoning |
10.00 |
| Sugar |
7.00 |
| Salt |
2.00 |
| Olive Oil, Extra Virgin |
10.00 |
|
100.00% |
Cooking Instructions
Add seasoning, salt and sugar to the red wine vinegar and mix until dissolved. Add olive oil and mix with wire whip or in a blender. Use as a dressing for salad or marinade.
Back to Top
|
|
|
|
|
|
|
|
