deli
NEW RECIPE IDEAS – ENTRÉES
Delicious take-and-heat or ready-to-eat breakfast,
lunch and dinner solutions right from the hot case.
Breakfast Bruschetta
Ingredients (12 servings)
12 each
12 slices
3 cups
72 leaves
48 strips
3 cups
Simplot 101’s Hash Brown Patties (10071179430018)
Smoked ham
Simplot Culinary Select™ Edamame, Shelled (10071179522768)
Spinach, fresh
Sun-dried tomato
Havarti dill cheese, shredded
Preparation
1.Place frozen Hash Brown Patties onto a parchment-lined half-sized
hotel pan. Place into a 450°F convection oven for 10 minutes or until
golden brown.
2.Remove from oven and top each with one ham slice, 1/4 cup edamame,
six spinach leaves, four strips sun-dried tomatoes and 1/4 cup cheese.
3. Return to oven for 3-5 minutes or until cheese is melted and product
reaches 165°F.
Southwest Deli
Breakfast Wrap
Ingredients (19 – 2 wrap servings)
6 lb. bag
2.5 lb. bag
24
2 lb. bag
38 wraps
Simplot SeasonedCrisp® Batter Bites® (10071179477273)
Simplot RoastWorks® Corn & Black Bean Fiesta
(10071179677796)
Eggs, scrambled, or cooked equivalent
Simplot Harvest Fresh™ Extreme Supreme® Guacamole
(10071179932666)
6" tortilla or flatbread
Preparation
1.Prepare SeasonedCrisp Batter Bites and RoastWorks Corn &
Black Bean Fiesta according to package directions. Keep warm.
2.Combine cooked eggs, Batter Bites and Corn & Black Been Fiesta;
fold gently. Place a 3/4 oz. dollop of Extreme Supreme Guacamole
onto a tortilla or flatbread and fill with mixture.
3. Fold like a cone or burrito.
BBQ Pork Potato Skins
Ingredients (12 – 2 skin servings)
24 each
36 oz.
1½ cup Simplot Skincredibles® Skin-on Potato Boats
(10071179231264)
BBQ pork, prepared, shredded
Cheddar cheese, shredded
Preparation
1.
2.
3.
For each serving, fry 2 potato boats in deep fryer.
Drain well.
Place 1½ oz. BBQ pork into each boat.
Top with 2 Tbsp. shredded cheese and melt under the broiler.
South-of-the-Border Boats
Ingredients (25 Boats)
25 each
Simplot Skincredibles® Boats (10071179231264)
2.5 lb. bag Simplot RoastWorks® Flame-Roasted Peppers &
Onions (10071179677796)
11/2 lbs.
Chorizo sausage, cooked, drained, and crumbled
25 eachEggs, scrambled and cooked
13 oz.
Queso fresco
Preparation
1. Prepare Boats according to package instructions. Set aside.
2. Combine Peppers & Onions with sausage, fold in cooked
eggs and heat to 165°F.
3. Fill each boat with 21/2 ounces of mixture and top immediately
with 1/2 ounce queso fresco. Serve hot.
NEW RECIPE IDEAS – ENTRÉES
Italian Layered
Breakfast Lasagna
Ingredients (20 – 4x5 servings per full pan)
6 lb. bag
2.5 lb. bag
57 oz.
48 oz.
5 lbs.
2 Tbsp.
2 lbs.
Simplot Skincredibles® Chunks (10071179328209)
Simplot RoastWorks® Flame-Roasted Peppers & Onions
(10071179677796)
Marinara sauce (half of #10 can)
Italian sausage, cooked, drained, and crumbled
Eggs, scrambled and cooked
Italian seasoning
Italian cheese blend, shredded
Preparation
1.Prepare Skincredibles Chunks according to package directions.
2. Combine Peppers & Onions, marinara, and sausage. Set mixture aside.
3.Place one-third of the Chunks into a 4" deep hotel pan. Top with one-third
sauce mixture and half of the eggs. Sprinkle with one tablespoon of Italian
seasoning and one-third of the cheese. Repeat and finish with a layer of cheese.
4. Bake at 375° F for 45-50 minutes or until cheese is golden brown and
internal temperature is 165°F. Let rest 20 minutes prior to serving.
Italian Sausage and
Peppers & Onions Marinara
Ingredients (11 – 7 oz. servings)
24 oz.
Italian sausage, sliced ¼" thick on the bias
2.5 lb. bag Simplot RoastWorks® Roasted Peppers & Onions
(10071179020240)
Marinara sauce
1½ cup 1½ oz.
Parmesan cheese, shredded
Preparation
1.
2.
3.
In a large sauté pan cook sausage over medium-high heat until
lightly browned.
Add Peppers & Onions and continue cooking until blend
reaches 165°F.
Stir in marinara sauce and bring to a simmer. Garnish with
Parmesan cheese.
NEW RECIPE IDEAS – ENTRÉES
Chicken and Roasted
Root Vegetable Pot Pie
Ingredients (6 servings per one 9" pie)
1 each
8 oz.
16 oz. 8 oz. 1 Tbsp.
Pie crust
Reclaimed rotisserie chicken, boneless, skinless
Simplot RoastWorks® Roasted Root Vegetables
(10071179029298)
Chicken gravy, prepared
Rosemary, fresh, chopped
Preparation
1.Place pie crust into pie pan. Make sure crust is about 11/2"
larger than pan so crust can be overlapped prior to baking.
2. Combine remaining ingredients into a bowl. Blend gently.
3. Scoop mixture into pie crust. Fold pie crust over filling to
form a decorative edge.
4. Bake at 425°F for 30-40 minutes or until crust is golden and
center of mixture reaches 165°F.
Perfect featured by the slice or as a take-and-heat family entrée.
For product information, call 800.572.7783 or visit simplotfoods.com
©2014 Simplot
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