Hooray Purée Comfy Chicken Stew with Biscuit
Yield
Each Portion
100 Portions
8 oz
Ingredients
Sauce, gravy
Carrot, whole, unpeeled, sliced (⅛”)
Celery, sliced (⅛”)
Corn, frozen
Hooray Purée Butternut Squash
Chicken, diced, cooked
WG Biscuit, frozen
Weight
23.6 lbs
5.7 lbs
2.3 bunch (32 oz)
4.5 lbs
100 oz
3.6 lbs
6.25 lb
Measure
2 gal + 3.4 qt
1 gal + 1.1 pt
1 gal + 1.1 pt
3 qt + 2 pt
3 gal + 1.6 pt
100 count
Comments
Prepped by weight
METHODS
1. In a tilt skillet or pan large enough to hold the vegetables, steam the carrots and celery in small amount of water
to pre-cook them.
2. When the vegetables are tender, remove them from the heat and cool on sheet pans in the walk-in.
3. Combine gravy, chicken, cooled vegetables, purees and mix thoroughly.
4. Transfer to 2-inch hotel pans and hold hot for service or cool according to HACCP SOP.
5. On day of service, reheat, covered to an internal temperature of 165˚F.
6. For the frozen biscuits: place frozen biscuits on sheet pans. Warm in 350˚F oven.
Portion size is 1 cup of chicken stew topped with a biscuit. Portion size is 1 cup (8 oz).
NOTES
1. CCP: Internal temperature must reach 165˚F for 15 seconds. Hold for service at 140˚F or higher.
One portion provides 2 oz protein, 1 grain
and ½ cup serving of red/orange
vegetables.
HOORAY PUREE 310 BUSSE HWY #322 PARK RIDGE, IL 60068
847 813-9355 (ext. 106) | www.hooraypuree.com Connect with us! @hooraypurée | #HoorayPuree | facebook.com/hooraypurée
Hooray Purée Harvest Beef Stew
Yield
Each Portion
100 Portions
1 cup
Ingredients
Beef tips
Olive oil
All purpose flour
Hooray Purée Spinach
Kosher salt
Black pepper, ground
Apple juice
Cider vinegar
Water, cold
Potatoes, red, raw, cubed ( ½”)
Carrots, raw, chopped
Celery, raw, chopped
Onions, raw, chopped
Weight
Measure
Comments
36 lbs
3 cups
4 cups
100 oz
⅔ cup
2 Tbs
2 gal + 3 qt
2 ¾ cups
2 ¾ qt
9 lbs
17 lbs, 14 oz
2 lbs, 11 oz
4 lbs, 8 oz
METHODS
1. Heat oil in steam kettle or braising pan.
2. Combine potatoes, carrots, celery and onions. Cook for approximately 20 minutes or until tender.
3. Stir in apple juice, vinegar and water.
4. Add beef tips. Cook and stir until the mixture comes to a boil. Reduce heat and simmer, covered, until the meat
is tender; about 1 ½ to 2 hours.
5. Add spinach puree and blend into batch. Stir occasionally. Thicken with all purpose flour, if needed.
CCP: Heat to 155˚F or higher for at least 15 seconds.
6. For same day service: Pour mixture into serving pans.
CCP: Hold at 140˚F or higher.
Portion size is 1 cup (8 oz ladle).
NOTES
1. CCP: Internal temperature must reach 165˚F for 15 seconds. Hold for service at 140˚F or higher.
One portion provides 2 oz protein and ½
cup serving of red/orange vegetables.
HOORAY PUREE 310 BUSSE HWY #322 PARK RIDGE, IL 60068
847 813-9355 (ext. 106) | www.hooraypuree.com Connect with us! @hooraypurée | #HoorayPuree | facebook.com/hooraypurée
Hooray Purée Lentil Sloppy Joe
Yield
Each Portion
100 Portions
⅔ cup
Ingredients
Lentils, red
Water
Vegetable oil
Onion, yellow, peeled, medium, diced
Celery, medium, diced
Tomato sauce
Hooray Purée Sweet Potato
Light brown sugar
Apple cider vinegar
Mustard, dry
Garlic, fresh, chopped
Worcestershire sauce
Salt
WG Bun
Weight
7.14 lbs
7.14 lbs
2.9 lbs
4.3 bunch (32 oz)
2.5 lbs
100 oz
1.25 lbs
0.45 oz
5.7 oz
4.3 oz
1.8 oz
Measure
2 gal + 1.14 pt
3 qt + 1.14 pt
11 Tbs + 1.3 tsp
Comments
2 qt + 1.3 cups
1 qt + 1 cup
1 pt + 1 cup
1 cup + 12.6 Tbs
2 Tbs + 2.6 tsp
8 Tbs + 1.7 tsp
8 Tbs + 1.7 tsp
2 Tbs + 2.6 tsp
100 count
METHODS
1. Bring lentils and water to a boil and reduce to a simmer. Cook until lentils are tender, approximately 15 minutes.
Spread lentils out on a sheet pan to stop the cooking.
2. Heat a tilt skillet or square-head over medium-high heat. Add oil and sauté another 3 minutes. Add remaining
ingredients, bring to a boil and reduce to a simmer.
3. Cook for 30 minutes or until liquid has reduced.
Portion size is ⅔ cup (#6 scoop).
NOTES
1. Reheat filling to 165˚F in a 350˚F oven before service. If using convection, do not use high fan or sides will
burn.
One portion provides 2 oz protein and ½
cup serving of red/orange vegetables.
HOORAY PUREE 310 BUSSE HWY #322 PARK RIDGE, IL 60068
847 813-9355 (ext. 106) | www.hooraypuree.com Connect with us! @hooraypurée | #HoorayPuree | facebook.com/hooraypurée
Hooray Purée Rockin’ Chicken Chili
Yield
Each Portion
100 Portions
¾ cup
Ingredients
Diced chicken, cooked
Northern white beans, drained
Diced tomatoes, canned
Hooray Purée Sweet Potato
Chicken broth, low sodium
Onion, chopped
Green pepper, chopped
Red pepper, chopped
Garlic, minced
Chili powder
Dried oregano
Flour, all purpose
Weight
7 lbs, 13 oz
Measure
Comments
(3) #10 cans
(1) #10 can + 3 cups
100 oz
2 ½ cans (49.5 oz each)
4 lbs
1 lb, 12 oz
3 lbs, 7 oz
4 ⅛ cups
8 ⅓ cups
1 cup + ⅔ tsp
1 cup + 1 Tbs + 2 tsp
2 Tbs + 2 ⅓ tsp
1 cup + 3 Tbs
METHODS
1. In tilt skillet or full size 6” deep steam table pan in steam table well, add the chicken, beans, tomatoes and
chicken broth. Whisk in flour before heating. Cover and simmer over medium heat.
2. Spray tilt skillet with cooking spray. Add onions, peppers and garlic and sauté until vegetables are soft, about 3-5
minutes (if tilt skillet not available, steam vegetables in steamer).
3. Drain any water from vegetables if necessary and add mixture to soup pot. Add puree.
4. Stir in chili powder, cumin and oregano. Simmer for about 10 minutes or until all of the vegetables are soft.
Portion size is ¾ cup (6 oz ladle).
NOTES
1. Hot hold at or above 140˚F.
One portion provides 2 oz protein and ½
cup serving of red/orange vegetables.
HOORAY PUREE 310 BUSSE HWY #322 PARK RIDGE, IL 60068
847 813-9355 (ext. 106) | www.hooraypuree.com Connect with us! @hooraypurée | #HoorayPuree | facebook.com/hooraypurée
Hooray Purée Skinny Alfredo Sauce
Yield
Each Portion
100 Portions
6 oz
Ingredients
Butter
Garlic, minced
Lemon juice
Flour, all-purpose
Hooray Purée Butternut Squash
Milk
Parmesan cheese
Weight
1.5 lbs
8 oz
8 oz
1 lb
6.25 lbs
6.25 lbs
6.25 lbs
Measure
Comments
1.5 cups
1 cup
1 cup
2 cups
3 qt + ½ cup
3 qt + ½ cup
3 qt + ½ cup
METHODS
1. In a pot, melt butter over medium, heat and sauté garlic and lemon.
2. Add flour, stir and cook for 1 minute. Whisk in milk, puree and dash of salt; whisking constantly until just
thickened.
3. Add parmesan cheese and stir until melted.
Portion size is 6 oz.
NOTES
1. CCP: Internal temperature must reach 165˚F for 15 seconds. Hold for service at 140˚F or higher.
One portion provides 2 oz protein and ½
cup serving of red/orange vegetables.
HOORAY PUREE 310 BUSSE HWY #322 PARK RIDGE, IL 60068
847 813-9355 (ext. 106) | www.hooraypuree.com Connect with us! @hooraypurée | #HoorayPuree | facebook.com/hooraypurée
Hooray Purée Sloppy Jane
Yield
Each Portion
100 Portions
⅓ cup
Ingredients
Ground turkey or beef
Hooray Purée Carrot, Butternut Squash or Sweet
Potato
Light brown sugar
White vinegar
Yellow mustard
Weight
17 lbs
Measure
Comments
100 oz
2 cups
2 cups
2 cups
METHODS
1. Place the meat in skillet over medium heat, cook until evenly browned, drain.
2. In a large saucepan over medium-high heat, combine puree, sugar, vinegar and mustard. Mix in the cooked
meat. Cook, stirring often for about 30 minutes.
CCP: Heat to 160˚F or higher for 15 seconds.
3. For same day service: Pour ground beef mixture into serving pans.
CCP: Hold for hot service at 140˚F or higher.
Portion size is ⅓ cup (#12 scoop).
NOTES
1. CCP: Internal temperature must reach 165˚F for 15 seconds. Hold for service at 140˚F or higher.
One portion provides 2 oz protein and ½
cup serving of red/orange vegetables.
HOORAY PUREE 310 BUSSE HWY #322 PARK RIDGE, IL 60068
847 813-9355 (ext. 106) | www.hooraypuree.com Connect with us! @hooraypurée | #HoorayPuree | facebook.com/hooraypurée
Hooray Purée Turkey Taco Meat
Yield
Each Portion
100 Portions
⅓ cup
Ingredients
Ground turkey
Vegetable oil
Onion, yellow, finely chopped
Celery, finely chopped
Garlic, fresh, peeled, minced
Hooray Purée Butternut Squash or Spinach
Taco seasoning
Kosher salt
Black pepper, ground
Weight
12.5 lbs
2 oz
5.4 lbs
2 lbs
Measure
Comments
½ cup
100 oz
¼ cup
1.5 Tbs
2.5 tsp
METHODS
1. Thaw ground turkey. Divide turkey between two 4-inch hotel pans (10 lbs per pan). Season with salt and pepper.
2. Cover and cook in the oven at 350˚F for about 1 hour until meat reaches internal temperature of 266˚F. Drain fat
from meat.
3. While browning turkey, over low-medium heat, heat vegetable oil and add onions, celery, garlic and taco
seasoning. Sauté until tender.
4. Add drained browned turkey to cooked vegetables and puree. Mix well. Heat to 165˚F.
5. Cool immediately according to HAACP SOP or hold above 135˚F for service.
Portion size is ⅓ cup (#12 scoop).
NOTES
1. CCP: Internal temperature must reach 165˚F for 15 seconds. Hold for service at 140˚F or higher.
One portion provides 2 oz protein and ½
cup serving of red/orange or dark green
vegetables.
HOORAY PUREE 310 BUSSE HWY #322 PARK RIDGE, IL 60068
847 813-9355 (ext. 106) | www.hooraypuree.com Connect with us! @hooraypurée | #HoorayPuree | facebook.com/hooraypurée
Hooray Purée Turkey Tom Pot Pie
Yield
Each Portion
100 Portions
4 oz
Ingredients
Sauce, gravy, premixed
Carrot, whole, unpeeled, sliced (⅛”)
Celery, sliced (⅛”)
Corn, frozen
Hooray Purée Butternut Squash
Turkey, diced, cooked
WG Biscuit, frozen
Weight
23.6 lbs
Measure
2 gal + 3.4 qt
1 gal
1 gal
Comments
4.5 lbs
100 oz
3.6 lbs
100 count
METHODS
1. In a tilt skillet or pan large enough to hold the vegetables, steam the carrots and celery in small amount of water
to pre-cook them.
2. When the vegetables are tender, remove them from the heat and cool on sheet pans in the walk-in.
3. Combine gravy, turkey, cooled vegetables and puree; mix thoroughly.
4. Transfer to 2-inch hotel pans and hold hot for service or cool according to HACCP SOP.
5. On day of service, reheat, covered to an internal temperature of 165˚F.
6. For the frozen biscuits: place frozen biscuits on sheet pans. Warm in 350˚F oven.
Portion size is ½ cup of pot pie filling topped with a biscuit.
NOTES
1. CCP: Internal temperature must reach 165˚F for 15 seconds. Hold for service at 140˚F or higher.
One portion provides 2 oz protein, 1 grain
and ½ cup serving of red/orange
vegetables.
HOORAY PUREE 310 BUSSE HWY #322 PARK RIDGE, IL 60068
847 813-9355 (ext. 106) | www.hooraypuree.com Connect with us! @hooraypurée | #HoorayPuree | facebook.com/hooraypurée
Hooray Purée Vegetarian Chili
Yield
Each Portion
100 Portions
6 oz
Ingredients
Vegetable oil
Onions, fresh, chopped
Green peppers, fresh, chopped
Chili powder
Cumin
Granulated garlic
Onion powder
Hooray Purée Butternut Squash
Tomatoes, canned, crushed
Tomatoes, canned, diced, drained
Water
Kidney beans, canned, drained
Weight
1 lb, 4 oz
10 oz
3 oz
100 oz
6 lbs, 6 oz
1 lb, 2 ½ oz
5 lbs, 9 oz
Measure
Comments
¼ cup
3 ½ cups
1 ¾ cups + 2 Tbs
¾ cup
¼ cup
1 Tbs + 1 tsp
2 tsp
3 qt
2 cups + 2 Tbs
2 qt
3 qt + 1 ½ cups
METHODS
1. Heat oil in a heavy pot, add onions and cook until translucent. Add green peppers and cook 2 minutes.
2. Add chili powder, cumin, granulated garlic, onion powder, puree and tomatoes. Simmer 15 minutes, uncovered.
3. Add kidney beans and water. Simmer 15 minutes, uncovered.
Portion size is 6 oz.
NOTES
1. CCP: Internal temperature must reach 165˚F for 15 seconds. Hold for service at 140˚F or higher.
One portion provides 2 oz protein and ½
cup serving of red/orange vegetables.
HOORAY PUREE 310 BUSSE HWY #322 PARK RIDGE, IL 60068
847 813-9355 (ext. 106) | www.hooraypuree.com Connect with us! @hooraypurée | #HoorayPuree | facebook.com/hooraypurée