Great food at the speed of your business
Crinkle Cut Carrots (frozen) – 4 lbs.
1. Add 78mL (1/3 cup) water.
- Katie Fehlberg
- Vegetables/Vegetarian
Crinkle Cut Carrots (frozen) – 4 lbs.
1. Add 78mL (1/3 cup) water.
- Katie Fehlberg
- Vegetables/Vegetarian
Southwestern Chicken Sandwich
1. Cut onion, red, and yellow bell peppers into strips.
2. Drizzle with olive oil, place on griddle to cook.
3. Place fajita chicken strips on griddle after two minutes, along with sun dried tomato bread slices.
4. When ready to serve, add Colby jack cheese.
2. Drizzle with olive oil, place on griddle to cook.
3. Place fajita chicken strips on griddle after two minutes, along with sun dried tomato bread slices.
4. When ready to serve, add Colby jack cheese.
- Katie Fehlberg
- Sandwiches
Baby Carrots – 5 lbs.
1. Add 78mL (1/3 cup) of water. 2. Steam for five minutes. Stir center, and steam for five more minutes. 3. Add additional time if needed.
- Katie Fehlberg
- Vegetables/Vegetarian
Baby Carrots – 5 lbs.
1. Add 78mL (1/3 cup) of water. 2. Steam for five minutes. Stir center, and steam for five more minutes. 3. Add additional time if needed.
- Katie Fehlberg
- Vegetables/Vegetarian
Baby Carrots – 5 lbs.
1. Add 78mL (1/3 cup) of water. 2. Steam for five minutes. Stir center, and steam for five more minutes. 3. Add additional time if needed.
- Katie Fehlberg
- Vegetables/Vegetarian
Grilled Cheese
1. Place one slice American cheddar cheese on top of each slice of bread. Toast open face.
- Katie Fehlberg
- Sandwiches
Bacon – 28 slices, 34/45 count.
Place bacon on trivet in a pan and cover with lid.
- Katie Fehlberg
- Breakfast
Bacon – 28 slices, 34/45 count.
Place bacon on trivet in a pan and cover with lid.
- Katie Fehlberg
- Breakfast
Bacon – 4 slices
1. Place entire amount of bacon on trivet in a pan and add lid.
- Katie Fehlberg
- Breakfast
Bacon – 28 slices, 34/45 count.
Place bacon on trivet in a pan and cover with lid.
- Katie Fehlberg
- Breakfast
