SYSCO
s e p i Rec sin s e r D d ala Using S
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Chipolte Blue Cheese Imperial Blue Cheese Dressing 16 oz Chipotle peppers, canned, chopped 3 oz 1. Prepare item per recipe. 2. Mix dressing with chipotle peppers, let stand. 3. Cover and refrigerate. Suggested Menu Application Dressing for grilled chicken entrĂŠe salad or dipping sauce for chicken tenders.
Steakhouse Ranch Imperial Buttermilk Ranch Dressing 19 oz A-1 Steak Sauce 2.25 oz Imperial Beef Base 0.5 tsp Montreal Steak Seasoning 0.5 oz Black Pepper, ground 1 tsp Pepper Corns, green, canned 1 oz 1. Prepare item per recipe. 2. Place all ingredients into a blender and puree. Suggested Menu Application Roast beef panini, seafood dipping sauce or steak entrĂŠe salad.
Lemon Spiced Caesar Imperial Caesar Dressing 16 oz Seasoning, Old Bay 0.5 oz Lemon juice 1.25 oz White vinegar 1 tsp Parsley, fresh, chopped 1 tbsp Mustard, Creole 1 oz 1. Prepare item per recipe. 2. Mix all ingredients together. Suggested Menu Application Signature twist to an all time favorite or use in crab cakes. May substitute RTU Lemon Lime Caesar dressing.
Black Pepper Caramel Vinaigrette Classic Golden Italian Dressing 26.5 oz Dulce de leche (caramel sauce) 12.25 oz Black pepper, course ground 0.5 oz Black pepper, table ground 0.5 oz 1. Prepare item per recipe. 2. Place all ingredients into a mixing bowl. 3. Cover and refrigerate until ready for use. Suggested Menu Application Signature sauce for a shaved steak sandwich.
Sundried Tomato Blue Cheese Spread Imperial Blue Cheese Dressing 16 oz Sundried Tomato Spread 5.5 oz Spicy Montreal Steak Seasoning 1 tsp A-1 Steak Sauce 0.5 oz Beef Base 05 tsp White vinegar 0.25 oz 1. Prepare item per recipe. 2. Place all ingredients into a blender and puree. Suggested Menu Application Spread for hamburgers & sandwiches.
Mango Tandoori Ranch Imperial Buttermilk Ranch Dressing 50 oz Mango, canned, pureed 14 oz Coco Lopez 8 oz Tikka Masala seasoning 2.5 oz White vinegar, distilled 0.5 oz 1. Prepare item per recipe. 2. Mix all ingredients together. 3. Cover and refrigerate. Suggested Menu Application Signature dipping sauce for fresh fruit plate, calamari, or use in crab cakes.
Club Ranch Dressing Imperial Buttermilk Ranch Dressing 16 oz Cheddar cheese, shredded 2 oz Bacon, diced, pre-cooked 1 oz Chives, fresh, sliced 1 tbsp Black pepper, ground 1/4 tsp White Vinegar 1 tsp 1. Prepare item per recipe. 2. Mix all ingredients together. Suggested Menu Application Signature dipping sauce for potato wedges or other appetizer favorites.
Grilled Peach Salad with Blue Cheese Dressing Chunku Blue Cheese Dressing 1/2 cup Fresh peaches, pitted, quartered 3 total Oil 2 Tbsp Loosely packed torn romaine lettuce 8 cups Coarsely chopped cashews 1/2 cup Bacon, cooked, coarsely crumbled 6 slices 1.Heat grill to medium-high heat. 2.Brush peaches with oil. Grill 3 to 4 min. On each side or just until tender and heated through. Cool slightly. 3.Cut each peach piece in half. Cover platter with lettuce; top with peaches, nuts and bacon. 4.Drizzle with dressing 10 servings, 1 cup each
Cucumber Black Pepper Vinaigrette Balsamic Vinaigrette 30 oz Black pepper, course ground 0.25 oz Black pepper, table ground 0.15 oz Cucumber, chunked 9 oz 1. Prepare item per recipe. 2. Place all ingredients into a blender and puree. Suggested Menu Application Dressing for a shrimp entrée salad.
Chinichurri Sauce Classic Fat Free Italian Dressing Cilantro Leaves, fresh, packed Red onions, peeled, chopped Garlic cloves, whole Imperial Chicken Base Olive oil, extra virgin 1. Combine dressing and chicken base in a food processor. Mix 5 seconds. 2. Add remaining ingredients. Pulse in a food processor until coarsely chopped 3. Cover and refrigerate. Serve cold. Suggested Menu Application Side sauce for grilled meats, seafood, fajitas and tacos.
16 oz 12 oz 12 oz 4 ea 2 tsp 4 oz
Habañero BBQ Sauce Imperial Fat Free Raspberry Vinaigrette 16 oz Imperial Reserve Smoky BBQ Sauce 16 oz Habañero Sauce 1 tsp 1. Combine all ingredients in a mixing container. Whisk until uniform. 2. Cover and refrigerate. Keep hot for service. Suggested Menu Application Side glaze for grilled beef, poultry, ribs, seafood, fajitas, wings and tacos.
Citrus Honey Mustard Vinaigrette Honey Mustard Dressing 16 oz Orange juice concentrate 4 oz Apple juice 12 oz Cilantro, fresh, chopped 2 tsp Ginger, ground 2 tsp 1. Combine all ingredients in a mixing bowl and mix until uniform. 2. Cover and refrigerate. Suggested Menu Application Salad dressing or dipping sauce for chicken and seafood.
Tomato Basil Gazpacho Sundried Tomato Basil Dressing 16 oz Cucumbers, peeled, seeded, chopped 10 oz Vidalia onions, peeled, chopped 4 oz Green peppers, seeded chopped 2 oz Garlic, chopped 1 tsp Old Bay seasoning 2 tsp Worcestershire sauce 2 tsp 1. Mix all ingredients together. Pulse in a food processor until coarsely chopped. 2. Cover and refrigerate. Serve cold. Suggested Menu Application Salsa for fish, crab and chicken or a dip for tortilla and toasted pita chips.
Spiced Cranberry Maple Glaze & Dipping Sauce Fat Free Raspberry Vingrt Dressing 16 oz Cranberry Sauce 8 oz Maple Syrup 8 oz Allspice, ground 0.5 oz 1. Mix all ingredients in a food processor. 2. Cover and refrigerate. Suggested Menu Application Glazed pork chops, pork tenderloin and spiral ham.
Sweet Maple Pecan Salad Classic Sweet Onion Dressing 8 oz Maple Syrup 2 oz Spring Mix Blend 24 oz Red Onion, Diced 4 oz Red Pepper, sliced 4 oz Cherry Tomatoes, cut in half 15 Crumbled Goat Cheese 6 oz Candied Pecans 3 oz 1. Mix the dressing and maple syrup 2. Toss remaining ingredients together and serve. 4-6 Servings
Greek Pasta Salad Imperial Greek & Feta Cheese Dressing 8 oz Cooked pasta (penne, tortellini, etc) 12 oz Red Onion 4 oz Green Pepper 4 oz Cherry Tomatoes 15 Cucumber 10 oz Black Olives 5 oz 1. Toss all ingredients with dressing and serve. 4-6 Servings
Mandarin Orange Ginger Snapper Sesame Ginger Dressing 16 oz Red snapper fillets 4 oz Sesame oil 1 tsp Red pepper flakes 1 pnch Mandarin oranges - peeled & chopped 2 Unsalted cashews - chopped 1/3 cup Green onions, finely chopped 2 1. Preheat the oven to 425 degrees F. 2. Arrange snapper fillets in a greased baking dish. Mix together the dressing, red pepper, and mandarin oranges. Pour over the snapper. 3. Bake uncovered 12-15 mins. Spoon the sauce over and garnish with cashews and onion. 4-6 Servings
Asian Slaw Toasted Sesame Dressing 1 cup Shredded cabbage/lettuce 8 cups Large red bell pepper, julienne cut 1 Baby carrots, julienne cut 6-8 Green onions, julienne cut 4 Sliced chicken or tofu 2 cups Toasted sesame seeds 1 tbsp Snap peas 1/2 cup Toasted slivered almonds 1/4 cup Shitake mushrooms 1/2 cup 1. Mix all ingredients together and toss with Toasted Sesame dressing. Sprinkle with sesame seeds. 4-6 Servings
Raspberry Orange Vinaigrette Imperial Honey Raspberry Vinaigrette 16 oz Orange juice concentrate 3.5 oz Ginger puree 0.25 oz Cilantro, chopped 1.5 tbsp 1. Prepare item per recipe. 2. Place all ingredients into a blender and puree. Suggested Menu Application Dressing for a seafood or entrĂŠe salad.
Sundried Tomato Basil Orzo Imperial Sundried Tomato Basil Dressing 1 cup Uncooked orzo pasta 2 cups Grated Parmesan cheese 3/4 cup 1. Boil large pot of water. Add orzo and cook for 8 - 10 min. Drain and set aside. 2. In a large bowl toss together the orzo, dressing, and parmesan cheese. Serve warm or chilled.
Raspberry Honey Mustard Roast Imperial Raspberry Honey Vinaigrette 3 cups Beef chuck roast 1 (3 lb.) Mustard 1/3 cup 1. Preheat large skillet to medium-high heat. Season beef chuck roast with salt and pepper. Sear roast on all sides for 4 minutes. Remove and place in a slow cooker. 2. Pour Raspberry Honey Dressing over the roast. Cover and cook on low setting for 7-8 hours. 3. Slice roast and serve with rice and vegetables.
Tuscan Breaded Chicken Imperial Tuscan Caesar dressing 1 cup Chicken breast tenderloins or strips 1 lb Garlic, minced 2 cloves Bread crumbs 2 cups 1. Combine dressing and garlic. Mix well. Marinate chicken in mixture for at least 8 hours. 2. Preheat oven to 350 degrees. 3. Place bread crumbs in a large plastic bag. Remove chicken from marinade and place in bag. Shake until all chicken is coated. Place chicken in a 9x13 inch baking dish and bake for 25 minutes or chicken is done.
Twice Cooked Rice with Vegetables Toasted Sesame Dressing 1/2 cup White or brown rice, cooked 2 cups Chopped Vegetables 2 cups Vegetable oil 2 tbsp 1. In a hot skillet, sautĂŠ vegetables for about 3 minutes. 2. Add rice and cook an additional 3 minutes. 3. Add Toasted Sesame Dressing and stir to coat rice and vegetable mixture. Serve as a side dish to chicken, beef, or fish. 3-4 Servings
Cucumber Wasabi Vinaigrette Cusabi Dressing 1 cup Wasabi 1 tbsp Light soy 1/4 cup Rice wine vinegar 1/4 cup Canola oil 1/2 cup Sesame oil 1/4 cup 1. Mix together with a hand blender (or blender) the cusabi dressing, wasabi, light soy, rice wine vinegar, canola oil and sesame oil. Drizzle, dip and serve with Asian inspired dishes or on sushi.
Blushing Raspberry Honey Vinaigrette Salad Raspberry Honey Vinaigrette Grapes - red, seedless, halved Strawberries - stem removed, sliced Mandarin oranges Grapefruit - fresh, segments Almonds - sliced, toasted Spring salad mix or seasonal greens
2 cups 1 1/4 lbs 1 1/4 lbs 2 1/2 lb 2 1/2 lb 10 oz 5 lbs
1. In a mixing bowl combine and toss 1 oz each of grapes and strawberries and 2 oz each of grapefruit and orange segments and 1 1/2 oz of Cranberry Citrus Vinaigrette Dressing. 2. Place fruit mixture over salad greens and garnish with 1/2 oz of toasted sliced almonds. 20 Servings
Sysco Featured Dressings 3199627 DRESSING BLSMIC OLIVE VINGRT 2 / 1 GAL
SYS IMP
1200278 DRESSING CAESAR TUSCAN
4 / 1 GAL
SYS IMP
7139546 DRESSING CUSABI AND DIP
2 / 1 GAL
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4311940 DRESSING SESAME GINGER
4 / 1 GAL
SYS CLS
4945846 DRESSING RASP HNY VINAIGRETTE 4 / 1 GAL
SYS IMP
6475230 DRESSING SESAME TOAST FTFR
2 / 1 GAL
SYS IMP
8112336 DRESSING SESAME TOASTED
2 / 1GAL
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6617666 DRESSING TOMATO SNDRD BSL
2 / 1 GAL
SYS IMP
6475719 DRESSING GREEK FETA CHS
2/1 GA
4795829 DRESSING SWEET ONION PREM
4/1 GAL
SYS CLS
1404755 DRESSING RANCH BTRMLK REF
4 / 1 GAL
SYS IMP
4084901 DRESSING BLUE CHS CHNKY BL
4 / 1 GAL
SYS IMP
4893095 DRESSING HONEY MUSTARD DIP
4 / 1 GAL
SYS IMP
5749775 SAUCE BBQ RESERVE ORIGINAL CS 4/1 GAL
SYS IMP
5778071 SAUCE BBQ RESERVE SMOKEY CS
SYS IMP
4/1 GAL
SYS IMP