FIRE STICKS

Print Recipe
FIRE STICKS
Yield: 1 order (4 sticks)
Servings
order
Servings
order
Instructions
  1. When an order for Fire sticks comes in remove 1 pre-set of sticks from cooler
  2. Place in fry basket and cook for 5 minutes
  3. Remove from fry basket and place in Save-a-Day to drain excess shortening
  4. . Place Fire sticks on a clean cutting board and cut on a 45-degree angle
  5. . Place cut fire sticks on top of shredded lettuce cut side facing up
  6. Sprinkle diced tomatoes and green onions over entire plate
  7. Critical Points:
  8. Cook for full 5 minutes to get inside fire stick up to 165°

CURLY FRIES

Print Recipe
CURLY FRIES
Yield: One Serving
Cook Time 2.5 min
Servings
Cook Time 2.5 min
Servings
Instructions
  1. When an order for Curly Fries comes in drop frozen fries in fryer and cook for 5 minutes
  2. Place 10 oz., of hot fries in lined small basket
  3. Sprinkle fry seasoning over fries
  4. Serve Hot and Fresh

CHILI CHEESE FRIES

Print Recipe
CHILI CHEESE FRIES
Yield: One Serving
Cook Time 3 min
Servings
Cook Time 3 min
Servings
Instructions
  1. When an order for Chili Cheese Fries comes in drop frozen fries in fryer and cook for 5 minutes
  2. Place 10 oz. of hot fries in lined small basket
  3. Sprinkle fry seasoning over fries
  4. Ladle Hot Cheese Sauce over fries
  5. Ladle 4 oz. Chili over cheese sauce
  6. Serve Hot and Fresh

MANGO HABANERO SHRIMP

Print Recipe
MANGO HABANERO SHRIMP
Yield: One Serving
Instructions
  1. When order for Mango Shrimp chips comes in take 6 ea. Peeled and deveined shrimp from cooler.
  2. Take the 6 shrimp and butterfly open, dip in wash and place in Supreme Breader, back to wash then into Breader again.
  3. Turn shrimp until completely coated and spread open to insure greatest coverage
  4. Place in fry basket and cook for approximately 3 minutes. Internal temperature of 145°
  5. Place cooked Shrimp in a clean Save-a-Day to drain excess shortening
  6. Dip Shrimp in Mango Habanero or Hot sauce
  7. In a small lined basket place shrimp at one end
  8. Place 3 oz. soufflé of ranch on the other side.
  9. Critical Points:
  10. Shrimp must be completely coated

BREWINGZ TRIO

Print Recipe
BREWINGZ TRIO
Yield: One Serving
Instructions
  1. Place 2 Fire Sticks in fryer and cook for 3 minutes.
  2. Place 2 Fire Sticks in fryer and cook for 3 minutes.
  3. Place 4 Mozzarella sticks in fryer and cook for 1 minute.
  4. Place all cooked product in a clean Save-a-Day to drain excess shortening.
  5. Slice 4 fire sticks on diagonal.
  6. Sprinkle Shredded lettuce on large bowl for garnish.
  7. On a large plate, arrange mozzarella sticks, pickle chips and fire sticks around edge of bowl.
  8. In center of bowl place ramekins of marinara sauce, chipotle ranch, and ranch dressing.
  9. Sprinkle diced tomato and parmesan cheese around bowl for garnish.

MONTE CRISTO

Print Recipe
MONTE CRISTO
Yield: 1 Serving Tools Needed: Plastic Wrap Chef’s Knife Cutting Board Storage Container
Instructions
  1. Shelf Life: 3 Day
  2. Using one piece of bread, place in the following order, sliced ham, American cheese, second piece of bread, Swiss cheese, sliced turkey, third piece of bread.
  3. Cut sandwich diagonally.
  4. Wrap each sandwich tightly in plastic wrap.
  5. Store in cooler for next day
  6. Label, Date and Refrigerate
  7. Critical Points:
  8. Make sure Sandwiches are wrapped very tightly, to prevent them from coming apart in fryer.

CREAMY GRAVY

Print Recipe
CREAMY GRAVY
Yield: 1 Gallon Tools Needed: Large Sauce Pot Strainer Whisk Measuring Cups
Servings
gallon
Servings
gallon
Instructions
  1. Shelf Life: Shiftily
  2. In a large sauce pot bring 3 quarts of water to a boil.
  3. With the remaining 1 quart of water whisk the packet of gravy mix with the water and the bacon grease until smooth.
  4. Slowly pour the mixture into the boiling water while whisking heavily to prevent lumps.
  5. After mixed let simmer for 1 minute.
  6. Remove from heat.
  7. Pour gravy into holding containers and place on steam table to keep warm.
  8. Critical Points:
  9. keep container partially covered to prevent foreign pieces from entering.

EGG WASH

Print Recipe
EGG WASH
Yield: As Needed Easy Egg Tools Needed: Storage container Wire Whisk
Servings
Ingredients
Servings
Ingredients
Instructions
  1. Shelf Life: Make Daily
  2. Place Easy Egg and Buttermilk into mixing bowl
  3. With wire Wisk beat until smooth
  4. Label and Refrigerate

CORN

Print Recipe
CORN
Tools Needed: Measuring Cup Micro-lite containers
Servings
Ingredients
Servings
Ingredients
Instructions
  1. Shelf Life: 3 Days
  2. Portion 5 oz. of Corn into Micro-lite container
  3. Cover, date and refrigerate
  4. Procedure for Cooking:
  5. When order for corn comes in remove pre-set from refrigeration
  6. Place pre-set in microwave and cook on High for 45 seconds
  7. Place in oval dish, top with 1 oz. Liquid Butter and serve
  8. Critical Points:
  9. . Wait until rest of food is ready to insure corn is served hot

BROWNIES

Print Recipe
BROWNIES
Yield: (48) 4x4 pieces Tools Needed: Mixing Bowl Rubber Spatula Measuring Cup Baking Pan Scale
Instructions
  1. Shelf Life: 4 Days
  2. Procedure:
  3. Empty bag of brownie mix into a large mixing bowl.
  4. Add water, eggs, and chocolate syrup.
  5. Mix together until joint.
  6. Bake at 350° for 25 minutes or until toothpick can be inserted and removed cleanly.
  7. Critical Points:
  8. Mix thoroughly to avoid any inconsistency