Plate Costs recipes FOH Layout 1 12/14/12 11:42 AM Page 1 … · 2015-10-23 · FOCUS ON HEALTH...

FOCUSONHEALTH Recipes

Ingredients

12 slices Certified Angus Beef ® branddeli 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 orBoston lettuce

Instructions

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

Yield: 24 servings (2 pinwheels per serving)

Ingredients

24 slices Certified Angus Beef ® branddeli roast beef, sliced thick

1 (28 oz.) can pizza sauce, divided3 eggs, lightly beaten1 teaspoon oregano1½ teaspoon garlic powder1 tablespoon basil½ cup minced scallions or chives

3 (15 oz.) containers low fat ricottacheese¾ cup grated parmesan cheese3 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 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.

4. Combine tortellini, broccoli,roast beef, onion, pepper, olivesand parsley.

5. In a separate bowl, whisk oil,vinegar, pepper, garlic and season-ing. Pour over salad and let stand30 minutes at room temperaturebefore serving.

Additional menu side suggestions: cup of tomato madrilène, garlic toast bites, chocolate mousse

Yield: 15 servings

ITALIAN CHEESESTUFFED ROAST

BEEF ROLLS

CRANBERRY ROAST BEEF ROLL UPS

TORTELLINI SALAD WITH ROAST BEEF

% Daily Value*

4%10%

8%

Nutrition FactsServing Size 2 pinwheels (44g)Servings Per Recipe 24

Amount Per Serving

Calories 66 Calories from Fat 16

Total Fat 2gSaturated Fat 2g

Vitamin A 2% • Vitamin C 0%Calcium 0% • Iron 0%

Cholesterol 22mg8%Sodium 181mg0%Total Carbohydrate 2g

Protein 6g

0%Dietary Fiber 0gSugars 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:

Calories:Total Fat 65gLess than

Less thanLess thanLess thanSaturated Fat 20g

Cholesterol 300mgSodium 2400mgTotal Carbohydrate 300g

Calories Per Gram:Fat 9 • Carbohydrate 4 • Protein 4

Dietary Fiber 25g

80g25g300mg2400mg375g30g

2,000 2,500

% Daily Value*

25%40%

35%

Nutrition FactsServing Size 1 beef roll (197g)Servings Per Recipe 24

Amount Per Serving




Cholesterol 99mg25%Sodium 626mg

4%Total Carbohydrate 8g

Protein 29g


Trans Fat 0g






Dietary Fiber 25g

80g25g300mg2400mg375g30g

2,000 2,500

% Daily Value*

20%20%

8%

Nutrition FactsServing Size 1 cup (130g)Servings Per Recipe 15

Amount Per Serving






Protein 10g


Trans Fat 0g






Dietary Fiber 25g

80g25g300mg2400mg375g30g

2,000 2,500

* Nutritional information may vary depending on types/brands of recipe ingredients used. Analysis available upon request.

Plate Costs recipes FOH_Layout 1 12/14/12 11:42 AM

FOCUSONHEALTH Plate Costs

12 slices Certified Angus Beef ® brand deli roast beef: $5.18

2 oz. (approximately 2 tablespoons) horseradish sauce: $ .48

1 (8 oz.) package Neufchatel (low fat) cream cheese: $3.74

½ cup whole berry cranberry sauce: $2.19

1 small head butter lettuce: $2.00

Total Cost: $13.59 Portion Cost: $ .57

ITALIAN CHEESESTUFFED ROAST

BEEF ROLLS

CRANBERRY ROAST BEEF ROLL UPS

TORTELLINI SALAD WITH ROAST BEEF

24 slices Certified Angus Beef ® brand deli roast beef, sliced thick: $15.54

1 (28 oz.) can pizza sauce, divided: $ .36

3 eggs, lightly beaten: $ .24

1 teaspoon oregano: $ .06

1½ teaspoon garlic powder: $ .02

1 tablespoon basil: $ .08

½ cup minced scallions or chives: $ 2.68

3 (15 oz.) containers low fat ricotta cheese: $ 7.79

¾ cup grated parmesan cheese: $ .21

3 cups shredded mozzarella: $ .45

Total Cost: $27.43Portion Cost: $ 1.14

* 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




The Certified Angus Beef ® brand name and marks are service/trademarks of Certified Angus Beef LLC. © 2012 • 206 Riffel Road, Wooster, Ohio 44691Phone: 330-345-2333 • Fax: 330-345-0808 • www.certifiedangusbeef.com



Ingredients60 oz. (3 ¾ lbs.) Certified Angus Beef ®

brand fully cooked boneless short ribs,with visible fat removed, reserving broth

1 tablespoon olive oil2 cups diced celery12 oz. broccoli slaw3 tablespoons cornstarch

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)

1 teaspoon dried tarragon1 tablespoon dried parsley

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

Amount Per Serving




Cholesterol 53mg8%Sodium 198mg4%Total Carbohydrate 8g

Protein 14g


Trans Fat 1g






Dietary Fiber 25g

80g25g300mg2400mg375g30g

2,000 2,500

% Daily Value*

15%25%

20%

Nutrition FactsServing Size 2 oz. beef (149g)Servings Per Recipe 60

Amount Per Serving






Protein 16g


Trans Fat 1g






Dietary Fiber 25g

80g25g300mg2400mg375g30g

2,000 2,500




SHORT RIBS WITHPINEAPPLE

BROCCOLI SAUCE

SHORT RIBS WITH BURGUNDY

DEMI-GLACE OVER WILD RICE

60 oz. (3 ¾ lbs.) Certified Angus Beef ® brand fully cooked boneless short ribs, with visible fat removed, reserving broth: $25.88

1 tablespoon olive oil: $ .012 cups diced celery: $ .3812 oz. broccoli slaw: $ 2.123 tablespoons cornstarch: $ .012 cups cold beef broth (reserved from bagged short ribs): $ .241 teaspoon granulated garlic: $ .018 oz. pineapple tidbits, reserving juice: $ .5110 oz. package broccoli florets: $ 2.4110 cups rice or lo mein noodles: $ .60

Total Cost: $32.17 Portion Cost: $ 1.61


60 oz. (3 ¾ lbs.) Certified Angus Beef ® fully cooked boneless short ribs: $25.881 tablespoon canola oil: $ .001 cup chopped yellow onions: $ .101 cup burgundy or red wine: $ 2.00 3 oz. sundried tomatoes, diced: $ 1.152 cups beef broth (reserve from bagged short ribs): $ .241 teaspoon dried tarragon: $ .071 tablespoon dried parsley: $ .08

20 cups prepared unseasoned wild rice for 3 oz. portions, OR 30 cups prepared unseasoned wild rice for 2 oz. portions: $ 5.08

Total Cost: $34.60 Portion Cost: $ .58





Ingredients5 lbs. Certified Angus Beef ® brand fully cooked shredded beef

10 oz. orange ginger stir-fry sauce

25 whole grain tortillas

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


% Daily Value*

10%10%

15%

Nutrition FactsServing Size 1 wrap (163g)Servings Per Recipe 25

Amount Per Serving






Protein 21g


Trans Fat 0g






Dietary Fiber 25g

80g25g300mg2400mg375g30g

2,000 2,500

% Daily Value*

10%15%

15%

Nutrition FactsServing Size 3 oz. beef (177g)Servings Per Recipe 25

Amount Per Serving






Protein 21g


Trans Fat 0g






Dietary Fiber 25g

80g25g300mg2400mg375g30g

2,000 2,500



SHREDDED BEEF WRAP WITH SLAW AND AVOCADO

CIDER INFUSED SHREDDED BEEF

WITH BUTTER SAUCE

5 lbs. Certified Angus Beef ® brand fully cooked shredded beef: $31.5010 oz. orange ginger stir-fry sauce: $ 2.7425 whole grain tortillas: $ 5.3510 cups shredded coleslaw mix or finely shredded cabbage: $ .6950 thin avocado slices: $ 3.59



5 lbs. Certified Angus Beef ® brand fully cooked shredded beef: $31.501 cup matchstick sliced carrots: $ .102 cups pasteurized cider: $ .482 cups frozen pearl onions: $ .284 cups unsweetened 100% apple juice: $ .231 cup beef broth (reserved from shredded beef package): $ .121 teaspoon onion powder: $ .0125 thick slices whole grain bread: $ 7.25






Ingredients8 cups Certified Angus Beef ® brand fully cooked pot roast,with any visible fat removed

2 cups beef broth (reserved from pot roast package)

4 cups cooked pearl barley

4 cups frozen mixed vegetables (preferably green beans,yellow carrots, orange carrots and red peppers)

Instructions1. Rough chop pot roast. In a large bowl, add the pot roast, beef

broth and barley. Mix together gently.

Add vegetables to the beef mixture and toss gently.

2. Transfer to a half pan, cover with foil and bake at 375˚F

for 45 minutes.

Yield: 15 servings

Additional menu side suggestions: spinach salad with strawberries, toasted whole grain baguette

Ingredients

15 (3 oz.) slices Certified Angus Beef ®

brand fully cooked pot roast4 cups beef broth (reserved from potroast package)4 tablespoons cornstarch

2½ teaspoons dry mustard

2 tablespoons orange marmalade(no sugar added)1⁄ 8 cup olive oil1 teaspoon minced garlic¼ teaspoon tarragon½ teaspoon dried parsley flakes1⁄ 8 teaspoon pepper2 pounds redskin potatoes, quartered1 pound baby carrots1 large onion, cut in chunks

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


% Daily Value*

20%25%

25%

Nutrition FactsServing Size 1 cup (144g)Servings Per Recipe 15

Amount Per Serving






Protein 15g


Trans Fat 0g






Dietary Fiber 25g

80g25g300mg2400mg375g30g

2,000 2,500

% Daily Value*

25%30%

30%

Nutrition FactsServing Size 1/15 of recipe (193g)Servings Per Recipe 15

Amount Per Serving






Protein 18g


Trans Fat 0g






Dietary Fiber 25g

80g25g300mg2400mg375g30g

2,000 2,500



BARLEY POT ROASTWITH STEAMED VEGETABLES

POT ROAST WITH GARLIC ROASTED

VEGETABLES

8 cups Certified Angus Beef ® brand fully cooked pot roast, with any visible fat removed: $34.80

2 cups beef broth (reserved from pot roast package): $ .48

4 cups cooked pearl barley: $ .38

4 cups frozen mixed vegetables (preferably green beans, yellow carrots, orange carrots and red peppers): $ .80



15 (3 oz.) slices Certified Angus Beef ® brand fully cooked pot roast: $12.234 cups beef broth (reserved from pot roast package): $ .484 tablespoons cornstarch: $ .022 ½ teaspoons dry mustard: $ .032 tablespoons orange marmalade (no sugar added): $ .021⁄ 8 cup olive oil: $ .001 teaspoon minced garlic: $ .00¼ teaspoon tarragon: $ .01½ teaspoon dried parsley flakes: $ .011⁄ 8 teaspoon pepper: $ .002 pounds redskin potatoes, quartered: $ .831 pound baby carrots: $ 3.001 large onion, cut in chunks: $ .12





Plate Costs recipes FOH Layout 1 12/14/12 11:42 AM Page 1 … · 2015-10-23 · FOCUS ON HEALTH...

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