MIX Magazine - Work Smart

Smart Ideas FROM NESTLÉ PROFESSIONAL ®

• Thai Coconut Soup With Shrimp

• Chicken Pot Pie

• Italian Beef Hoagie

• Braised Chicken in Thai Broth

• Stuffed Tomatoes

• Classic Roast Beef Hash

• Pho Noodle Soup

• Stuffed Chicken Roulade

• Deconstructed Chicken Pot Pie

• Vegetable Casserole

• Crispy Rice Cakes

• Fried Chicken and Biscuits

• Salmon Filet Bearnaise

• Tomato-Chile Queso

• Beef Stroganoff

• Breakfast Crepe

& Vegetable Kebabs

• Pound Cake Bread Pudding

• Mushroom Ravioli

• Spinach Quesadillas

• Pound Cake Parfait

• Mushroom Chicken

• Grilled Corn on the Cob

• Chocolate Fondue

• Beef Tips

www.nestleprofessional.com/recipes

Smart Idea Thai Chicken Broth Variations Rich chicken stock gently spiced with Thai flavors provides the backbone for comforting yet on-trend Asian-style soups and healthy, broth-based entrées; the concept also works for beef, seafood, or vegetable stock.

GET STARTED WITH:

Thai Chicken Broth Yield: 1 gal | Servings/Size: 16 (8 oz each) Prep Time: 15 min | Cook Time: 10 min INGREDIENTS

WEIGHT

Water, hot

1 gal

MINOR’S Natural Gluten Free Chicken Base

½ cup

Soy sauce, light

1 tsp

®

Sesame oil Lemon grass, crushed

Thai Coconut Soup With Shrimp

MEASURE

2 tsp 2 oz

PROCEDURE

Yield: 1 gal Servings/Size: 16 (8 oz each) INGREDIENTS

Prep Time: 15 min Cook Time: 15 min WEIGHT

MEASURE

1. Combine all ingredients in large stock pot and bring to a boil.

Thai Chicken Broth (see sidebar)

3 qts

Vegetable oil

1 Tbsp

2. Reduce heat and simmer for 4–6 minutes.

Shrimp

16 oz

Green curry paste

2 Tbsp

Ginger root, fresh, minced Scallions or green onions, sliced thin

Braised Chicken in Thai Broth featuring MINOR’S® Natural Gluten Free Chicken Base

¼ cup 1 oz

Kaffir lime leaves

2 ea

Coconut milk

27 oz

Lime juice, fresh

4 oz

Straw mushrooms, canned, drained

6 oz

Cilantro, chopped

1 oz

Chili pepper, red, thin sliced

4 gr

½ cup

To taste

PROCEDURE

More Smart Ideas for Thai Chicken Broth

1.

In a soup pot, heat vegetable oil. Add shrimp and sauté for 2–3 minutes.

2.

Add green curry paste, ginger, scallions, and Kaffir lime leaves.

Sweat 2–3 minutes.

3.

Add Thai Chicken Broth (see sidebar), coconut milk, mushrooms, and lime juice.

Bring to a simmer.

OPTIONAL: Finish with fresh chopped cilantro and red chili pepper. 

Serve with chicken, pea shoots, chilis, and lime for BRAISED CHICKEN IN THAI BROTH

To order MINOR’S ® Natural Gluten Free Chicken Base, please contact your local NESTLÉ PROFESSIONAL® sales representative or call us at 1-800-288-8682.

For more great recipes, go to www.nestleprofessional.com/recipes



Combine with noodles, shredded chicken, and Asian vegetables for PHO NOODLE SOUP

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Smart Idea Hollandaise Variations As a “mother sauce,” Hollandaise has no peer.

Add other ingredients and flavorings to create all kinds of recipe-ready variations, which can be used to create signature versions of everything from Eggs Benedict to upscale entrées.

GET STARTED WITH:

Hollandaise Sauce 



Maltaise Sauce = Hollandaise + juice and zest of oranges



Choron Sauce = Hollandaise + tarragon + tomato



Sauce Dijon = Hollandaise + Dijon mustard



Sauce Chantilly = Hollandaise + whipped cream



Sundried Tomato Hollandaise = Hollandaise + sundried tomato paste

Salmon Filet featuring Bearnaise Sauce made with MINOR’S® Hollandaise Sauce

More Smart Ideas for Hollandaise Sauce 



Vegetable Casserole

Bearnaise = Hollandaise + fresh chopped tarragon + white wine + peppercorns

Yield: 64 oz Servings/Size: 10 (6 oz each)

Prep Time: 15 min Cook Time: 25 min

INGREDIENTS

WEIGHT

MEASURE

MINOR’S® Hollandaise Sauce

24 oz

1 pouch

Butter

2 oz

Mushrooms, sliced

12 oz

Onions, fine dice

3 oz

White pepper, ground

8 gm

Broccoli, fresh, florets

2 lb

Cauliflower, fresh, florets

2 lb

½ tsp

PROCEDURE

1.

In a sauce pot, melt margarine or butter. Add mushrooms and onions; sauté until tender, approximately 2–3 minutes.

2.

Steam broccoli and cauliflower in stock pot until slightly tender.

Toss with mushrooms and onion mixture and place mixture in a 2" greased baking pan.

3.

Bake vegetables in 350°F for 15 or 20 minutes or until tender.

4.

Pour the MINOR’S ® Hollandaise Sauce over the vegetables, covering them well.

5.

Bake the casserole for an additional 8 minutes — or until the sauce is heated through.

To order MINOR’S ® Hollandaise Sauce, please contact your local NESTLÉ PROFESSIONAL® sales representative or call us at 1-800-288-8682.

For more great recipes, go to www.nestleprofessional.com/recipes

Use classic tarragon-spiked Hollandaise to create SALMON FILET BEARNAISE Ladle over a BREAKFAST CREPE and briefly glaze under the broiler

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Smart Idea Mushroom Alfredo Sauce Variations Alfredo Sauce is almost endlessly versatile, as this rich, earthy mushroom-infused version demonstrates. Use it—or any other Alfredo sauce variation, for that matter—to create a signature pasta, entrée, or even pizza.

GET STARTED WITH:

Mushroom Alfredo Sauce

Mushroom Ravioli

Yield: 108 oz | Servings/Size: 27 (4 oz each) Prep Time: 15 min | Cook Time: 15 min INGREDIENTS

WEIGHT

Olive Oil

MEASURE

3 Tbsp

Mushrooms, button, sliced

1 ½ lb

8 cups

Shallots, peeled, chopped

3 oz

½ cup

STOUFFER’S® Alfredo Parmigiana Sauce, 1 package thawed

80 oz

10 cups

Tarragon, dried

1 Tbsp

Yield: 176 oz Servings/Size: 22 (8 oz each)

Prep Time: 15 min Cook Time: 15 min

INGREDIENTS

WEIGHT

MEASURE

Mushroom Alfredo Sauce (see sidebar)

96 oz

12 cups

Ravioli, frozen

80 oz

10 cups

PROCEDURE

PROCEDURE

1. In a large pan, heat olive oil and sauté mushrooms until tender. Add shallots and cook until translucent.

1.

Cook ravioli according to package directions, drain, hold warm.

2.

Per serving place 6 ½ oz of ravioli in a bowl and top with 4 oz of Mushroom Alfredo Sauce (see sidebar).

2. Add STOUFFER’S ® Alfredo Parmigiana Sauce and tarragon, bring to a boil. Hold hot.

To order STOUFFER’S ® Alfredo Parmigiana Sauce, please contact your local NESTLÉ PROFESSIONAL® sales representative or call us at 1-800-288-8682.

For more great recipes, go to www.nestleprofessional.com/recipes

More Smart Ideas for Mushroom Alfredo Sauce 

Use the mushroom sauce as an upgrade for always-popular ROAST OR BROILED CHICKEN



Substitute Mushroom Alfredo Sauce for standard cream sauce in CHICKEN POT PIE

Mushroom Chicken featuring STOUFFER’S® Alfredo Parmigiana Sauce

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Smart Idea Herbed Risotto Variations Extra risotto can be used in a number of different ways. Form into arancini rice balls to serve with marinara sauce, use it as a filling for vegetables or a chicken breast, or roll into stuffed flank steak.

GET STARTED WITH:

Herbed Risotto Yield: 64 oz | Servings/Size: 8 (8 oz each) Prep Time: 10 min | Cook Time: 5 min INGREDIENTS

WEIGHT

MEASURE

Olive Oil

1 ½ oz

3 Tbsp

Fennel Bulb, trimmed, small diced

6 oz

1 ½ cups

Red Bell Pepper, small diced

6 oz

1 ½ cups

Onion, yellow, small diced

6 oz

1 ½ cups

Garlic cloves, minced

1 ½ oz

3 Tbsp

Parsley, fresh, chopped

½ oz

3 Tbsp

Rosemary, fresh, chopped STOUFFER’S® Parmesan Risotto, pouch, thawed

¼ oz 48 oz

2 Tbsp 6 cups

Stuffed Tomatoes Yield: 60 oz Servings/Size: 10 (6 oz each)

Prep Time: 15 min Cook Time: 30 min

INGREDIENTS

WEIGHT

MEASURE

Herbed Risotto (see sidebar)

20 oz

2 ½ cups

Tomatoes, fresh, medium

36 oz

10

Bread Crumbs

1.75 oz

½ cup

Parsley, fresh, chopped

2 Tbsp

PROCEDURE

1. Heat oil in a large pan over medium heat. Add fennel, bell pepper, onion, garlic. Sauté until vegetables are slightly softened (about 2–3 minutes).

1.

2. Add STOUFFER’S ® Parmesan Risotto, parsley, and rosemary to saucepan and heat until 160°F. Serve hot.

Cut a thin slice off the top of each tomato. Scoop out pulp, leaving a ½-inch shell. Invert onto paper towels to drain. Spoon Herbed Risotto (see sidebar) into tomatoes; sprinkle with bread crumbs and parsley.

2.

Place tomatoes in a baking dish; cover tomatoes with aluminum foil to prevent over-browning of stuffing. Bake at 300°F for 30 minutes until done.

PROCEDURE

To order STOUFFER’S ® Parmesan Risotto, please contact your local NESTLÉ PROFESSIONAL® sales representative or call us at 1-800-288-8682.

For more great recipes, go to www.nestleprofessional.com/recipes

More Smart Ideas for Herbed Risotto 

Use as a rich, flavorful filling for an upscale STUFFED CHICKEN ROULADE entrée



Fry into CRISPY RICE CAKES (“riso al salto”) as a bed for a saucy entrée or smoked salmon at brunch

Stuffed Chicken Roulade featuring STOUFFER’S® Parmesan Risotto

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Smart Idea Tomato-Chile Queso Variations Traditional queso with chips makes for a popular appetizer to share, but the zippy, flavored cheese sauce can also be used in many other applications as a dip, sauce, and filling.

GET STARTED WITH:

Tomato-Chile Queso Yield: 146 oz | Servings/Size: 20 (7 oz each) Prep Time: 15 min | Cook Time: 5 min INGREDIENTS

WEIGHT

MEASURE

CHEF-MATE® Sharp Cheddar Cheese Sauce

106 oz

1 can

Diced Tomatoes with Green Chiles, canned, undrained

40 oz

4 cans

PROCEDURE

Tomato-Chile Queso & Vegetable Kebabs Yield: 80 oz Servings/Size: 12 (7 oz each)

Prep Time: 15 min Cook Time: 15 min

1. Heat CHEF-MATE ® Sharp Cheddar Cheese Sauce in a stock pot over medium heat.

INGREDIENTS

WEIGHT

MEASURE

Tomato-Chile Queso (see sidebar)

48 oz

6 cups

2. Add canned tomatoes and stir into cheese sauce.

Red onion, large dice

12 oz

3 cups

3. Serve warm.

Green bell peppers, de-seeded, large dice

6 oz

1 cup

Red bell peppers, de-seeded, large dice

6 oz

1 cup

Yellow squash, large dice

12 oz

3 cups

Olive oil

2 oz

¼ cup

Salt

To taste

To taste

Pepper

To taste

To taste

Spinach Quesadillas featuring CHEF-MATE® Sharp Cheddar Cheese Sauce

PROCEDURE

1.

Coat onions, peppers, and squash with olive oil and seasonings.

On a wooden skewer place two pieces of onion, one piece of green pepper, one piece of red bell pepper, and two pieces of yellow squash.

2.

Cook skewers over a medium hot grill or in a 400°F oven until done.

3.

Heat Tomato-Chile Queso (see sidebar) in a large pot until temperature reaches 165°F.

4.

Serve 4 oz of queso and two vegetable skewers per order.

SERVING SUGGESTION: Serve with grilled flatbread, pitas, or naan bread.

More Smart Ideas for Tomato-Chile Queso 

Use as both a filling and a dip for crispy

To order CHEF-MATE ® Sharp Cheddar Cheese Sauce, please contact your local NESTLÉ PROFESSIONAL® sales representative or call us at 1-800-288-8682.

For more great recipes, go to www.nestleprofessional.com/recipes

SPINACH QUESADILLAS 

Serve GRILLED CORN ON THE COB, streetfood style, with a side of Tomato-Chile Queso slathered on

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Smart Idea Mustard Brown Gravy Variations Brown gravy can be customized with dozens of different additional ingredients, including sautéed mushrooms, wine, sour cream, and chopped fresh herbs. Here it’s combined with mustard to boost the flavor and create a new signature sauce.

GET STARTED WITH:

Mustard Brown Gravy Yield: 32 oz | Servings/Size: 8 (4 oz each) Prep Time: 2 min | Cook Time: 5 min INGREDIENTS

WEIGHT

MEASURE

TRIO Low Sodium Brown Gravy Mix

16 oz

1 pouch

Mustard, brown

16 oz

2 cups

®

PROCEDURE

1. Prepare TRIO ® Low Sodium Brown Gravy Mix in a large pot according to directions.

2. Stir in mustard.

Italian Beef Hoagie featuring TRIO® Low Sodium Brown Gravy

Beef Tips Yield: 120 oz Servings/Size: 12 (10 oz each)

Prep Time: 15 min Cook Time: 45 min

INGREDIENTS

WEIGHT

MEASURE

Mustard Brown Gravy (see sidebar)

16 oz

2 cups

Olive oil

1 Tbsp

Beef chuck roast, cut into 1-inch cubes

2 lb

Salt

To taste

To taste

Pepper

To taste

To taste

Button mushrooms, quartered

12 oz

Pearl onions, peeled

12 oz

Water

1 qt

Parsley, fresh, chopped Rotini pasta, dry

1 ½ cups 12 oz

PROCEDURE

More Smart Ideas for Mustard Brown Gravy 



Serve as a dip or gravy for an ITALIAN BEEF HOAGIE, instead of the usual au jus Use Mustard Brown Gravy to moisten and bind CLASSIC ROAST BEEF HASH, with or without poached eggs

1.

Heat oil in a large pot; add beef cubes a little at a time, maintaining a single layer. Season and brown on all sides. Cook until medium rare.

Remove, then brown remaining beef.

2.

Place all beef back into the large pot, add mushrooms, onions, water, and Mustard Brown Gravy (see sidebar), bring to a boil, then simmer until mushrooms, and onions are cooked.

3.

Cook pasta according to package directions, drain and add to beef mix.

Stir in 1 cup of parsley.

4.

Ladle 8 oz of beef tips and pasta into a serving container.

Garnish with remaining parsley. Serve immediately.

To order TRIO ® Low Sodium Brown Gravy, please contact your local NESTLÉ PROFESSIONAL® sales representative or call us at 1-800-288-8682.

For more great recipes, go to www.nestleprofessional.com/recipes

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Smart Idea Sour Cream Gravy Variations The addition of a touch of sour cream adds richness and depth to traditional Southern-style country gravy, giving it an upscale twist and luxurious texture that translate beautifully into a number of different recipes.

GET STARTED WITH:

Sour Cream Gravy Yield: 11 cups | Servings/Size: 22 (4 oz each) Prep Time: 5 min | Cook Time: 5 min INGREDIENTS

WEIGHT

MEASURE

TRIO Southern Country Gravy Mix

13 oz

1 bag

Sour Cream

16 oz

2 cups

®

Deconstructed Chicken Pot Pie

PROCEDURE

1. Prepare TRIO ® Southern Country Gravy Mix in a stock pot per recipe directions.

2. Remove gravy from heat and cool slightly.

3. Stir in sour cream.

Popcorn Chicken featuring TRIO® Southern Country Gravy

Yield: 96 oz Servings/Size: 12 (8 oz each) INGREDIENTS

Prep Time: 20 min Cook Time: 10 min WEIGHT

Sour Cream Gravy (see sidebar)

MEASURE

1 qt

Potatoes, peeled, medium dice

12 oz

2 cups

Carrots, peeled, medium dice

8 oz

2 cups

Celery, sliced thin

4 oz

1 cup

Chicken, cooked, diced

12 oz

3 cups

Peas, frozen

5 oz

1 cup

Biscuits, baked

24 oz

12 each

PROCEDURE

1.

Cook potatoes, carrots, and celery in a steamer until tender.

2.

Place Sour Cream Gravy (see sidebar), steamed vegetables, chicken, and peas into a large pot and bring to a boil.

3.

To serve, ladle 6 oz of pot pie mixture into a serving container and top with a biscuit.

To order TRIO ® Southern Country Gravy, please contact your local NESTLÉ PROFESSIONAL® sales representative or call us at 1-800-288-8682.

More Smart Ideas for Sour Cream Gravy 

For more great recipes, go to www.nestleprofessional.com/recipes

Use as a dipping sauce for popcorn chicken to create a fun riff on FRIED CHICKEN AND BISCUITS



Add tomato and simmer with shortribs for an interesting variation on classic BEEF STROGANOFF

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Smart Idea Pound Cake Variations Extra pound cake is like having money in the bank, especially when you’ve added crunch and flavor with BUTTERFINGER® Candy Pieces or another branded inclusion—use it to make easy batch-prepared dessert recipes that will spur valuable impulse sales.

GET STARTED WITH:

Pound Cake made with

Pound Cake Bread Pudding

BUTTERFINGER® Candy Pieces

Yield: 48 oz | Servings/Size: 16 (3 oz each) Prep Time: 25 min | Cook Time: 65 min INGREDIENTS

MEASURE

Sugar

1 cup

Eggs

4 ea

Vanilla

2 tsp

White Flour, sifted

3 cups

Baking Powder

½ tsp

Baking Soda

½ tsp

Salt

¼ tsp

Buttermilk

³⁄� cup

BUTTERFINGER Candy Pieces ®

Peanut Butter

1 cup ¹⁄³ cup

Yield: 6 lb Servings/Size: 16 (6 oz each)

Prep Time: 10 min Cook Time: 45 min

INGREDIENTS

WEIGHT

MEASURE

BUTTERFINGER® Pound Cake, cubed (see sidebar)

46 oz

6 cups

Eggs

8 ea

Milk

28 oz

3 ½ cups

Sugar

1 cup

Vanilla

2 tsp

PROCEDURE

1. Preheat oven to 325°F. Grease and flour 12-cup Bundt pan or spray with baking spray containing flour, and set aside.

2. In large mixing bowl, beat butter with sugar until light and fluffy. Add eggs one at a time, beating thoroughly after each addition. Add peanut butter and vanilla.

3. Sift together flour, baking powder, soda, and salt.

Add to butter mixture alternately with buttermilk, beginning and ending with flour. Be sure to beat until the flour totally disappears before adding buttermilk.

Fold in 1 cup BUTTERFINGER ® Candy Pieces.

4. Spoon batter into prepared pan and bake at 325°F for 55–75 minutes until cake is lightly browned, set, and a toothpick inserted in center comes out clean.

Cool 5 minutes in pan, then invert onto serving plate and cool completely.

PROCEDURE

1.

Preheat oven to 350°F. Grease a large baking dish and set aside.

2.

Lay BUTTERFINGER ® Pound Cake pieces (see sidebar) on the bottom of the greased baking dish, fitting them in snugly.

3.

Whisk eggs, milk, sugar, and vanilla together in a bowl. Carefully pour the custard mixture over the pound cake pieces, letting the liquid absorb into the pound cake.

4.

Bake for 45 minutes or until set and the top is golden brown.

To order BUTTERFINGER ® Candy Pieces, please contact your local NESTLÉ PROFESSIONAL® sales representative or call us at 1-800-288-8682.

For more great recipes, go to www.nestleprofessional.com/recipes

More Smart Ideas for Pound Cake made with BUTTERFINGER Candy Pieces





Layer with fresh berries and yogurt, and top with additional candy pieces to create a delicious POUND CAKE PARFAIT Accessorize a do-it-yourself CHOCOLATE FONDUE with toasted pound cake cubes and fresh fruit

Pound Cake Parfait featuring BUTTERFINGER® Candy Pieces

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