Holiday Recipes 2018
Holiday Appetizers
Smoked Salmon Dip
Entry 1.00 Services:
Seq 1 2 3 4 5 6 7 8
QTY 8 0.5 1 1 1 0.5 0.25 1
Unit OZ CP TBS TBS TSP TSP TSP OZ
Yield 100 100 100 100 100 100 100 100
Scale Y Y Y Y Y Y Y Y
Ingredient Cheese Cream Loaf Cream Sour Cultrd Grade A Juice Lemon Plas Rtd Spice Dill Weed Organic Sauce Horseradish Salt Kosher Flake Coarse Spice Pepper Blk Grnd Salmon Smkd Hot Alder
Price Food Cost
Current 7.99 3.84
Cur %
Profit
4.15
51.94
SUPC 8635740 5020193 0475402 8579191 4963835 6040760 2645242 0568840
Brand Whlfimp Whlfcls Sahar B Dalasog Sys Cls Sys Cls Badia Rite
Unit Cost 0.18/OZ 0.47/CP 0.02/TBS 0.26/TBS 0.01/TSP 0.01/TSP 0.03/TSP 1.86/OZ
Plate Instructions/Notes Directions: Cream the cheese in an electric mixer fitted with a paddle attachment until just smooth. Add the sour cream, lemon juice, dill, horseradish, salt and pepper, and mix. Add the smoked salmon and mix well. Chill and serve with crudites and/or crackers, your favorite vegetables and etc. Profit for a year: $ 215.80 / 51.94 %
48.06
Ext. Cost 1.44 0.24 0.02 0.26 0.01 0.00 0.01 1.86
% 37.52 5.99 0.52 6.78 0.26 0.26 0.26 48.47
Locked N N N N N N N N
cranberry orange relish
Entry 16.00 Services:
Seq 1 2 3 4 5 6 7
QTY 1.5 4 1 0 2 2 8
Unit OZ OZ EA LB EA EA
Yield 100 100 100 100 100 100 100
Scale Y Y Y Y Y Y Y
Ingredient Sugar Granulated Xfine Cane Juice Orange Frsh Spice Cinnamon Stick Cranberry Whl Iqf Orange Fcy Fresh orange liquer water
SUPC 4782694 3148681 5228648 2527653 1762749 1000526354 1000526355
Brand Sys Cls Orchisl Imp/Mcc Sys Imp Packer
Plate Instructions/Notes 1 zest the orangesfor 2 tsp 2 segment remainder of oranges 3 combine sugar , oj, and water bring to a boil 4 add cranberries and cinnamon stick. simmer till berries startto burst. skim foam 5 add orange liquer zest of orange and simmer 5min 6 remove from heat, remove cinn stick and add orange segments and stir Refrigerate until service
Unit Cost 0.04/OZ 0.08/OZ 1.95/EA 1.99/LB 0.49/EA 0.39/EA 0.00
Ext. Cost 0.06 0.32 1.95 0.00 0.98 0.78 0.00
% 1.47 7.82 47.68 0.00 23.96 19.07 0.00
Locked N N N N N N N
Grilled Steak Wedge Salad Price Food Cost Entry 1.00 Services: Profit
Seq 1 2 3 4 5
QTY 0.5 4 1 3 2
Unit EA OZ OZ OZ OZ
Yield 100 100 100 100 100
Scale Y Y Y Y Y
Ingredient Lettuce Iceberg Baby Steak Chuck Shldr Pub\Rnch Rsv Cheese Blue Crumbles Tomato Grape Mix Red Yel Dressing Blue Cheese Fromage
SUPC 7964034 5627072 0671677 9398900 4084901
Current 12.95 4.35
Cur %
8.6
66.41
Brand Packer Bhb/Npm Sys Imp Impfrsh Sys Imp
Plate Instructions/Notes Profit for a year: $ 3139.00 / 66.41 %
Unit Cost 1.49/EA 0.54/OZ 0.27/OZ 0.27/OZ 0.18/OZ
33.59
Ext. Cost 0.74 2.16 0.27 0.81 0.36
% 17.14 49.71 6.21 18.64 8.28
Locked N N N N N
Baby Iceberg Wedge w/ Blue Cheese & BaconAccount Name:
Entry 1.00 Services:
Seq 1 2 3 4 5 6
QTY 1 2 1 0.5 1 3.5
Unit OZ OZ OZ OZ OZ OZ
Yield 100 100 100 100 100 100
Scale Y Y Y Y Y Y
Ingredient Bacon Layflat C/C 13/17 Nat Gf Dressing Blue Cheese Fromage Cheese Blue Crumbles Onion Red Fresh Jumbo Tomato Grape Frsh Lettuce Iceberg Baby
Price Food Cost
Current 4.99 1.94
Cur %
Profit
3.05
61.12
SUPC 6518874 4084901 0671677 1094663 6017263 7964034
Brand Hormel Sys Imp Sys Imp Impfrsh Impfrsh Packer
Plate Instructions/Notes Profit for a year: $ 158.60 / 61.12 %
Unit Cost 0.37/OZ 0.18/OZ 0.27/OZ 0.06/OZ 0.18/OZ 0.21/OZ
38.88
Ext. Cost 0.37 0.36 0.27 0.03 0.18 0.74
% 19.02 18.50 13.88 1.54 9.25 37.78
Locked N N N N N N
Charcuterie Board Analysis Entry 1.00 Services:
Seq QTY Unit Yield Scale Ingredient 1 3 OZ 100 Y Cheese Kit Wisc Assortment 2 1.5 OZ 100 Y Salami All-Mt Sampler
Price Food Cost
Current 10.99 3.38
Cur %
Profit
7.61
69.24
SUPC 3973724 3933781
Brand Unit Cost Rothkas 0.66/OZ Hertprk 0.93/OZ
Plate Instructions/Notes Profit for a year: $ 395.72 / 69.24 %
30.76
Ext. Cost 1.98 1.40
% Locked 58.66 N 41.33 N
Holiday EntrĂŠes
Ribeye steak w/ baby baker and haricot vert
Entry 1.00 Services:
Seq 1 2 3
QTY 3 1 3
Unit OZ EA OZ
Yield 100 100 100
Scale Y Y Y
Ingredient Potato Roasted Baby Bakers Whl Steak Chuck Shldr Pub\Rnch Rsv Bean Green Whl Haricot Vert
Current 10.99 4.16
Cur %
Price Food Cost
Profit
6.83
62.15
SUPC 8461089 5627019 9491010
Brand Simprst Bhb/Npm Sys Sup
Plate Instructions/Notes Profit for a year: $ 355.16 / 62.15 %
Unit Cost 0.16/OZ 3.32/EA 0.12/OZ
37.85
Ext. Cost 0.48 3.32 0.36
% 11.53 79.80 8.65
Locked N N N
Gluten Free Cheesesteak Pizza
Entry 1.00 Services:
Seq 1 2 3 4 5 6
QTY 4 2 2 2 8 1
Unit OZ OZ OZ OZ OZ EA
Yield 100 100 100 100 100 100
Scale Y Y Y Y Y Y
Ingredient Steak Chuck Shldr Pub\Rnch Rsv Sauce Pizza Supr Hvy Pepper Mixed Strip Red Grn Yel Onion Red Fresh Jumbo Cheese Mozz Frsh Ball Cry 8 Oz Pizza Crust Prbk Gluten Free
Price Food Cost
Current 14.95 7.63
Cur %
Profit
7.32
48.96
SUPC 5627072 4383568 2183960 1094663 4643284 2455964
Brand Bhb/Npm Saporto Sys Cls Impfrsh Belgio Richs
Plate Instructions/Notes Profit for a year: $ 2671.80 / 48.96 %
Unit Cost 0.55/OZ 0.06/OZ 0.17/OZ 0.06/OZ 0.31/OZ 2.37/EA
51.04
Ext. Cost 2.20 0.12 0.34 0.12 2.48 2.37
% 28.83 1.57 4.45 1.57 32.50 31.06
Locked N N N N N N
Apple Cinnamon Glazed Pork Loin
Entry 1.00 Services:
Seq 1 2 3 4 5 6 7 8 9 10 11 12 13
QTY 0.071 1.142 0.25 0.25 0.166 0.083 0.25 0.041 0.041 0.041 0.333 0.416 0.5
Unit EA FOZ OZ EA OZ TBS TSP OZ OZ OZ OZ FOZ TBS
Yield 100 100 100 100 100 100 100 100 100 100 100 100 100
Scale Y Y Y Y Y Y Y Y Y Y Y Y Y
Ingredient Pork Loin Rst Apple Marn Prck Cider Apple Plas Spice Cinnamon Stick Apple Red Del Fcy Fresh Garlic Peeled Fresh Jar Salt Kosher Flake Coarse Spice Peppercorn Melang 4Color Thyme Fresh Herb Rosemary Fresh Herb Sage Fresh Herb Onion Diced 1/4 Yel Vinegar Balsamic Italy Oil Olive Pomace
Price Food Cost Waste Labor Other Profit SUPC 2423481 7249949 5228648 1037175 1821537 6040760 5517073 2005262 2004810 2004919 4164760 5889654 5847011
Current 15 4.04 1.5 0 0 9.46 Brand Farmlnd Musslmn Imp/Mcc Packer Impfrsh Sys Cls Imp/Mcc Impfrsh Impfrsh Impfrsh Impfrsh Arezimp Arezcls
Unit Cost 40.09/EA 0.03/FOZ 2.54/OZ 0.31/EA 0.24/OZ 0.02/TBS 0.10/TSP 1.30/OZ 1.68/OZ 2.89/OZ 0.15/OZ 0.08/FOZ 0.08/TBS
Cur % 26.93 10 0 0 63.07 Ext. Cost 2.85 0.03 0.64 0.08 0.04 0.00 0.02 0.05 0.07 0.12 0.05 0.03 0.04
% 70.79 0.84 15.69 1.91 0.98 0.04 0.61 1.33 1.72 2.97 1.23 0.82 0.98
Locked N N N N N N N N N N N N N
Plate Instructions/Notes Clean Pork Loin and rub with olive oil, then season with dry salt and cracked pepper In sauce pan, coat with olive oil and caramelize the onions. After onions are caramelized, pour apple cider, balsamic vinegar, stock, chopped apples, whole fresh herbs, and cinnamon sticks and bring to a boil. once it is heated, allow to cool before pouring over loin in baking dish. Once pork and marinade are in baking dish allow to set for 1-2 hours in cooler. Preheat oven to 375. Once oven is preheated, over the pork loin and cook until internal temp is 135-145 Slice and serve. 14- 8oz servings per loin Profit for a year: $ 491.92 / 63.07 %
Andouille Stuffed Pork Chops
Entry 1.00 Services:
Seq 1 2 3 4 5 6 7 8 9 10 11 12
QTY 4 1 2 1 1 2 12 1 12 2 2 2
Unit OZ TSP OZ CP EA TBS OZ TBS OZ TBS OZ TBS
Yield 100 100 100 100 100 100 100 100 100 100 100 100
Scale Y Y Y Y Y Y Y Y Y Y Y Y
Ingredient Onion Yellow Jmbo Frsh Crtn Spice Ginger Grnd Soup Base Chicken Liq Conc Bread Crumb Japnse Crse Panko Egg Shell Lg Gr Aa Usda Wht Butter Solid Unsltd Usda Aa Pork Chop B\I C\C Loin Vinegar Cider Apple 5% 50 Grn Sausage Andouille Wine Cooking Chablis Celery Diced 1/4 Syrup Maple Pure Dark Robust
Price Food Cost
Current 19 9.25
Cur %
Profit
9.75
51.32
SUPC 5430202 4827832 0188148 5495460 4767022 3031438 5177367 4069373 6515447 7924707 6523450 6219331
Brand Impfrsh Imp/Mcc Knorr Sys Cls Whlfcls Whlfimp Bhb/Npm Sys Cls Crtypls Roland Impfrsh Sys Imp
Unit Cost 0.06/OZ 0.04/TSP 0.30/OZ 0.17/CP 0.13/EA 0.08/TBS 0.37/OZ 0.01/TBS 0.23/OZ 0.02/TBS 0.21/OZ 0.12/TBS
48.68
Ext. Cost 0.24 0.04 0.60 0.17 0.13 0.16 4.44 0.01 2.76 0.04 0.42 0.24
% 2.59 0.43 6.48 1.83 1.40 1.72 48.00 0.10 29.83 0.43 4.54 2.59
Locked N N N N N N N N N N N N
Plate Instructions/Notes Cut a pocket into each Pork chop melt butter add celery , onion cook about 10 min pour into a bowl add bread crumbs, sausage,white wine and egg .. mix all ingredients divide into 6 equal amounts and stuff into chop . brown chops in the pan you have melted butter ect 5 minutes on each side .remove chops and assemble sauce in pan poring off all but 1 tablespoon of fat add the onion and cook for 3 minutes covered stir in stock, 6 oz bourbon,vinegar,syrup and spices scraping the pan to get browned bits .. boil for three minutes return Chops to pan and cook till temp 150 Degree Profit for a year: $ 507.00 / 51.32 %
BONE-IN PORK CHOP
Entry 1.00 Services:
Seq 1 2 3
QTY 1 3 3
Unit EA OZ OZ
Yield 100 100 100
Scale Y Y Y
Ingredient Pork Chop B\I C\C Frchd Bean French Baby Haricovert Potato Roasted Baby Bakers Whl
Current 25.99 8.32
Cur %
Price Food Cost
Profit
17.67
67.99
SUPC 5177621 1717394 8461089
Brand Bhb/Npm Packer Simprst
Plate Instructions/Notes Profit for a year: $ 918.84 / 67.99 %
Unit Cost 6.91/EA 0.31/OZ 0.16/OZ
32.01
Ext. Cost 6.91 0.93 0.48
% 83.05 11.17 5.76
Locked N N N
Cornish Hen Cordon Bleu
Entry 1.00 Services:
Seq 1 2 3 4 5 6 7 8
QTY 0.25 0.062 0.25 0.335 1 0.375 0.375 1
Unit TSP TSP TBS CP TBS CP CP EA
Yield 100 100 100 100 100 100 100 100
Scale Y Y Y Y Y Y Y Y
Ingredient Seasoning Poultry Spice Pepper Blk Coarse Grnd Salt Granulated Iodized Broth Chicken Butter Blend Euro Sty Ztf Ham Diced 1/4 In Wa Cheese Swiss Sndw Cut Grade C Hen Cornish Frsh
Current 19.99 6.57
Cur %
Price Food Cost
Profit
13.42
67.13
SUPC 5229562 5229273 4540373 5568241 5972320 1101732 2822445 2122614
Brand Imp/Mcc Imp/Mcc Sys Cls Sys Cls Sunglow Bbrlcls Bbrlimp Palmpgn
Unit Cost 0.04/TSP 0.05/TSP 0.02/TBS 0.30/CP 0.05/TBS 0.51/CP 1.08/CP 5.81/EA
32.87
Ext. Cost 0.01 0.00 0.00 0.10 0.05 0.19 0.40 5.81
% 0.15 0.04 0.15 1.52 0.76 2.89 6.24 88.41
Locked N N N N N N N N
Plate Instructions/Notes Thaw frozen hens in the refrigerator for at least one day before cooking. If present, remove the giblet package inside the hen after thawing. Rinse the inside and theoutside of each hen under cold faucet water. Pat dry with a paper towel. Mix the Swiss cheese with the ham and stuff it inside the cavity of the hen. Use your index finger to gently lift up the skin on each side of the tail opening on the hen a little ways and insert 1 tablespoon of butter (in small slices) under the skin against the breast meat the hen and push it towards the neck opening under the skin. Lower the skin back down onto the butter. Put hen breast side up on nonstick aluminum foil inside a roasting pan with the legs and wings trapped under the hens against the foil. Pour chicken broth evenly over the hen. Sprinkle salt, black pepper, and poultry seasoning on the outside of the hen. Cover pan with its lid or with nonstick aluminum foil. Hens 17 ounces of less should be baked a total of about 60 minutes. Hens 18 ounces or more should be baked a total of about 75 minutes. Bake for 30 minutes in a preheated 350°F oven.Remove lid and spoon the broth from the broiler pan back on top of the hens. Return to oven without the lid. Continue to baste every 15 minutes until done. During the last 10 minutes increase oven temperature to 400°F to brown the hens. Stick a knife into the thickest part of the thigh and if the juice runs clear it is done. Or use an instant read meat thermometer in the thickest part of the thigh and if it reads 180°F it is done. Remove from oven and cover with the pan lid or with aluminum foil and let rest for 10 minutes. Cut in half down the breast from neck to tail and serve. Scoop the cheese and ham out of the cavity onto the serving plates. Enjoy the cheese and ham with the chicken.
Cranberry Stuffed Game Hens
Entry 1.00 Services:
Seq 1 2 3 4 5 6 7 8 9 10 11 12 13 14 15
QTY 2 16 1.5 2 1 2 13.33 0.5 0.167 0.25 0.05 1 4 0.66 0.5
Unit EA EA EA EA EA EA EA EA EA EA EA EA EA EA EA
Yield 100 100 100 100 100 100 100 100 100 100 100 100 100 100 100
Scale Y Y Y Y Y Y Y Y Y Y Y Y Y Y Y
Ingredient Hen Cornish Frsh Bread White Hrty Cntry Sli Butter Solid Unsltd Usda Aa Shallot Whl Peeled Fresh Onion Green Icels Cranberry Dried Infused Broth Chicken Thyme Fresh Herb Rosemary Fresh Herb Spice Sage Rubbed Spice Pepper Cayenne Grnd Egg Shell Lg Gr Aa Usda Wht Cranberry Whl Iqf Syrup Maple Pure Dark Robust Oil Olive Extra Virgin Delcato
Price Food Cost
Current 44.95 17.41
Cur %
Profit
27.54
61.27
SUPC 2122614 0842971 3031438 1473206 7350788 7102403 5568241 2005262 2004810 5229653 5229398 4767022 2527653 6219331 4497301
Brand Palmpgn Bbrlcls Whlfimp Packer Impfrsh Sys Imp Sys Cls Impfrsh Impfrsh Imp/Mcc Imp/Mcc Whlfcls Sys Imp Sys Imp Arezimp
Unit Cost 4.92/EA 0.14/EA 0.18/EA 0.22/EA 0.16/EA 0.27/EA 0.05/EA 2.58/EA 2.58/EA 1.95/EA 0.70/EA 0.14/EA 0.11/EA 0.45/EA 0.26/EA
38.73
Ext. Cost 9.84 2.24 0.27 0.44 0.16 0.54 0.67 1.29 0.43 0.49 0.04 0.14 0.44 0.30 0.13
% 56.53 12.87 1.55 2.53 0.92 3.10 3.85 7.41 2.47 2.82 0.17 0.80 2.53 1.72 0.75
Locked N N N N N N N N N N N N N N N
Plate Instructions/Notes Directions 1-Preheat oven to 250 degrees F (120 degrees C). Spread bread cubes in a single layer on a baking sheet. 2-Toast bread in the preheated oven until golden, crispy, and completely dry, 20 to 40 minutes. Transfer bread to a large bowl. 3-Melt butter in a large skillet over medium heat. Cook and stir shallots and green onions with a pinch of salt in hot butter until shallots are translucent and soft, 3 to 4 minutes. Add dried cranberries to shallots; cook and stir until cranberries are warmed through, 2 o 3 minutes. 4-Pour chicken broth into skillet; bring broth mixture to a simmer and pour mixture over dried bread cubes. Stir until liquid is absorbed. Season with chopped thyme, minced rosemary, sage, cayenne pepper, salt, and black pepper. Mix beaten egg into bread mixture, cover the bowl with plastic wrap, and let stuffing sit until liquid is absorbed, 10 to 15 minutes. 5-Preheat oven to 400 degrees F (200 degrees C). 6-Drizzle the bottom of a roasting pan with 2 tablespoons oil and lay thyme sprigs and rosemary sprigs on the bottom of the pan. 7-Generously season each hen cavity with salt. Stuff each hen with about 1/2 the bread-cranberry mixture. Tie legs together and set into prepared roasting pan on top of thyme and rosemary sprigs. Brush hens with remaining olive oil and season with salt and black pepper. 8-Bake hens in the preheated oven until no longer pink at the bone and the juices run clear, about 1 hour. An instantread thermometer inserted into the thickest part of the thigh, near the bone should read 165 degrees F (74 degrees C). Remove hens to a platter, tent loosely with aluminum foil, and let rest for 10 minutes. 9-Place roasting pan over medium-high heat. Stir chicken broth, fresh cranberries, and maple syrup into the pan and bring to a boil while scraping the browned bits of food off of the bottom of the pan with a wooden spoon. Cook and stir until sauce reduces and thickens, 1 to 3 minutes. Spoon sauce over stuffed hens. Profit for a year: $ 1432.08 / 61.27 %
Ham Dinner
Entry 1.00 Services:
Seq 1 2 3 4 5 6 7
QTY 8 2 6 3 1 1 1
Unit OZ EA OZ OZ EA EA EA
Yield 100 100 100 100 100 100 100
Scale Y Y Y Y Y Y Y
Ingredient Ham Aplwd Ultimate Carving Yam Patty Candied Bulk Bean Green Fdsvc Trimmed Frsh Sauce Cranberry Jellied Roll Dinner Hawaiian Bkd Pie Pumpkin T&S 10 Margarine Spread Ztf
Current 12.99 5.38 0 0 0 7.61
Price Food Cost Waste Labor Other Profit SUPC 3165051 1153170 1810910 7896659 4808863 9792771 4546949
Brand Bbrlimp Bright Impfrsh Sys Imp Kinghaw Sys Cls Whlfcls
Plate Instructions/Notes Profit for a year: $ 395.72 / 58.58 %
Unit Cost 0.26/OZ 0.15/EA 0.18/OZ 0.12/OZ 0.25/EA 1.28/EA 0.03/EA
Cur % 41.42 0 0 0 58.58 Ext. Cost 2.08 0.30 1.08 0.36 0.25 1.28 0.03
% 38.66 5.58 20.07 6.69 4.65 23.79 0.56
Locked N N N N N N N
Maple Pork Loin
Entry 1.00 Services: Last Updated Seq 1 2 3 4 5 6 7 8 9
QTY 0.5 0.5 0.5 4 1 1 4 6 4
Unit OZ CP CP TBS TSP EA TBS EA OZ
Yield 100 100 100 100 100 100 100 100 100
Scale Y Y Y Y Y Y Y Y Y
Ingredient Garlic Clove Jmbo Frsh Juice Orange Frsh Juice Apple 100% Unswt Btl Syrup Maple 55% Blend Spice Cinnamon Grnd Pork Loin Bnls C/C Strap Off Oil Olive Apple Fresh Royal Gala Onion Yellow Jmbo Frsh Crtn
SUPC 0077172 3148681 4687299 6219349 6639512 2589307 5847029 0101857 5430202
Brand Impfrsh Orchisl Sahar B Sys Imp Imp/Mcc Wtmrbls Arezcls Packer Impfrsh
09/07/2018 Unit Cost 0.30/OZ 0.42/CP 0.28/CP 0.11/TBS 0.04/TSP 21.64/EA 0.10/TBS 0.67/EA 0.06/OZ
Ext. Cost 0.15 0.21 0.14 0.44 0.04 21.64 0.40 4.02 0.24
% 0.54 0.76 0.51 1.61 0.14 79.32 1.46 14.73 0.87
Locked N N N N N N N N N
Plate Instructions/Notes Servings: 12 Cost per Serving: $2.27
●
Preheat oven to 375 degrees F.
●
Dice apples and slice onion, set aside
●
In a small bowl combine garlic, apple juice, orange juice, syrup, and cinnamon. Set aside.
●
Heat a large oven safe skillet over medium heat. Season all sides of pork loin with salt and pepper. Drizzle olive oil in heated skillet, place pork in skillet fat cap down. Sear for 5 minutes on each side. Remove from heat.
●
Add sliced onion to the pan around the pork loin. Add in apples then drizzle with reserved juice and syrup mixture. Season with salt and pepper then place in oven for 50-75 minutes or until the temperature reaches 145 F internally. Remove loin from oven and let rest for 10 minutes before cutting. Serve with roasted apples and drizzle with pan juices.
Stuffed Beef Tenderloin Filet
Entry 1.00 Services:
Seq 1 2 3 4 5 6 7
QTY 5 4 8 4 2 9 2
Unit OZ OZ OZ OZ EA OZ OZ
Yield 100 100 100 100 100 100 100
Scale Y Y Y Y Y Y Y
Ingredient Broccoli Floret Iqf Onion Green Icels Cheese Cheddar Smk Hckry Mushroom Foodservice Fresh Bacon Layflat 18/22 Smoked Beef Tender Psmo Choice Spread Garlic
Current 28.95 9.12
Cur %
Price Food Cost
Profit
19.83
68.5
SUPC 5773007 7350788 4523823 1182237 1073402 4227450 5975016
Brand Sys Imp Impfrsh Biery Relfrsh Sys Rel Bch Blk Arezcls
Plate Instructions/Notes Profit for a year: $ 1031.16 / 68.50 %
Unit Cost 0.08/OZ 0.10/OZ 0.21/OZ 0.09/OZ 0.18/EA 0.62/OZ 0.17/OZ
31.5
Ext. Cost 0.40 0.40 1.68 0.36 0.36 5.58 0.34
% 4.39 4.39 18.42 3.95 3.95 61.18 3.73
Locked N N N N N N N
Open Faced Turkey Sandwich
Entry 1.00 Services:
Seq 1 2 3 4 5 6
QTY 5 3 1 4 2.5 2
Unit OZ OZ EA OZ EA OZ
Yield 100 100 100 100 100 100
Scale Y Y Y Y Y Y
Ingredient Turkey Brst Bnls Raw Bag Entree Dressing Cornbread Bread Texas Toast Ylw 3/4 Sli Potato Ckd Mash Dlx W/Blk Ppr Mix Gravy Turkey Rstd Sauce Cranberry Jellied
Current 8.99 2.26
Cur %
Price Food Cost
Profit
6.73
74.86
SUPC 4347514 3446200 2502205 3094663 9829557 5729967
Brand Sys Cls Stclair Sys Cls Sys Cls Sys Imp Sys Imp
Unit Cost 0.22/OZ 0.13/OZ 0.21/EA 0.08/OZ 0.04/EA 0.07/OZ
25.14
Ext. Cost 1.10 0.39 0.21 0.32 0.10 0.14
% 48.67 17.26 9.29 14.16 4.42 6.19
Locked N N N N N N
Plate Instructions/Notes Roast turkey in oven at 350 degrees until an internal temperature of 170 degrees. Heat the mashed potatoes in boiling water in the bag until up to temp, meanwhile bake the dressing until done. Mix the gravy with boilng water to desired consistency. Toast the bread. Slice turkey and place on bread and top with the dressing, plate mashed potatoes and cover with gravy as well as the sandwich. Serve cranberry sauce on the side. Profit for a year: $ 349.96 / 74.86 %
Slow Roasted Prime Rib
Entry 1.00 Services:
Seq 1 2 3
QTY 44 0.266 0.022
Unit EA OZ LB
Yield 44 100 100
Scale Y Y Y
Ingredient Beef Ribeye L/O Bnls Ch Angus Flavor Conc Herb De Prvnce Gf Butter Solid Usda Aa Sltd
SUPC 5643608 8434839 7475999
Brand Bch Rsv Minor Whlfimp
Unit Cost 4.49/EA 0.34/OZ 42.50/LB
Ext. Cost 197.56 0.09 0.94
% 99.48 0.05 0.47
Locked N N N
Plate Instructions/Notes melt 2 lbs of butter and 1 container herb de province baste prime rib in butter blend add kosher salt Bake in the preheated oven until all juices are sealed in, about 45 minutes. Reduce temperature to 325 degrees F (165 degrees C) and continue roasting until an instant-read thermometer inserted into the center reads 130 to 140 degrees F (54 to 60 degrees C), about 2 hours more. Let sit 30 minutes to 1 hour before slicing
Carrot Souffle
Entry 48.00 Services:
Seq 1 2 3 4 5 6 7
QTY 7.3 180 2 7 4 2.75 3.5
Unit LB EA CP TSP TBS LB LB
Yield 48 100 100 100 100 100 100
Scale Y Y Y Y Y Y Y
Ingredient Carrot Diced Fcy Egg Shell Med Gr A Usda Wht Flour Self Rise Bl En Soft Extract Vanilla Imit Powder Baking Sugar Granulated Xfine Cane Butter Solid Usda Aa Sltd
SUPC 4109724 4767065 8378384 5239389 4040598 2926727 7475999
Brand Sys Cls Whlfcls Sys Cls Sys Cls Clabgir Sys Cls Whlfimp
Unit Cost 1.44/LB 0.08/EA 0.18/CP 0.02/TSP 0.03/TBS 0.73/LB 2.93/LB
Ext. Cost 10.51 14.40 0.36 0.14 0.12 2.01 10.26
% 27.81 38.10 0.95 0.37 0.32 5.32 27.15
Locked N N N N N N N
Plate Instructions/Notes drain carrots and add to bowl. In separate container, melt butter, (Just melted not hot) add eggs flour, vanilla and baking powder. stir with immersion blender. pour mixture over carrots and blend with immersion blender until pureed smooth. Pour into full size steam table 2" pan or two half size pans that has been sprayed with pan coating. Bake at 350 for 45 minutes. Souffle should be starting to brown and be set. Yields 48 portions. options are to bake individual ramekins of souffle.
Green Bean Casserole Analysis Entry 6.00 Services:
Seq 1 2 3 4 5 6
QTY 32 10.5 4 1 1.33 1
Unit OZ OZ OZ TSP CP TSP
Yield 100 100 100 100 100 100
Scale Y Y Y Y Y Y
Ingredient Bean Green Cut Gr A P Soup Cream Of Mushroom Milk Whl Gallon Sauce Soy Onion Pieces French Fried Spice Pepper Blk Coarse Grnd
Price Food Cost Waste Labor Other Profit Last Updated SUPC 1435197 4040382 4676306 4005567 4030730 5229273
Current 15 4.09 0 0 0 10.91 09/11/2018
Brand Sys Cls Campbel Whlfcls Kikoman Frenchs Imp/Mcc
Plate Instructions/Notes Profit for a year: $ 3982.15 / 72.73 %
Unit Cost 0.08/OZ 0.08/OZ 0.04/OZ 0.01/TSP 0.35/CP 0.05/TSP
Cur % 27.27 0 0 0 72.73 Ext. Cost 2.56 0.84 0.16 0.01 0.47 0.05
% 62.66 20.56 3.91 0.24 11.50 1.22
Locked N N N N N N
Holiday cheesy green beans
Entry 1.00 Services:
Seq 1 2 3 4 5 6 7 8
QTY 2 0.5 2 0.25 4 3 0.5 0.25
Unit LB CP OZ OZ OZ OZ OZ OZ
Yield 100 100 100 100 100 100 100 100
Scale Y Y Y Y Y Y Y Y
Ingredient Bean Green Fdsvc Trimmed Frsh Cream Heavy Whipping 36% Esl Garlic Peeled Fresh Jar Spice Lemon Peel Cheese Mozzarella Shrd Lmps Wi Cheese Parm Grtd Dry Carton Us Salt Kosher Flake Coarse Spice Pepper Red Crushed
SUPC 1810910 4828802 1821537 4589982 1012699 2389278 6040760 9806423
Brand Impfrsh Whlfcls Impfrsh D'Allas Arezimp Arezimp Sys Cls Imp/Mcc
Unit Cost 2.59/LB 0.93/CP 0.21/OZ 1.84/OZ 0.16/OZ 0.28/OZ 0.04/OZ 0.75/OZ
Ext. Cost 5.18 0.46 0.42 0.46 0.64 0.84 0.02 0.19
% 63.07 5.72 5.11 5.60 7.79 10.22 0.24 2.31
Locked N N N N N N N N
Plate Instructions/Notes Preheat oven to 400°. Place green beans into a shallow baking dish or skillet. Pour cream over beans and scatter garlic and lemon zest. Season with salt and red pepper flakes .Sprinkle with mozzarella and Parmesan and bake until beans are tender and cheese is melted, 25-30 minutes. If desired, broil until cheese is browned. Garnish with more parm and serve.
Creamy confetti corn
Entry 1.00 Services:
Seq 1 2 3 4 5 6 7 8 9 10
QTY 24 1 0 0.5 1 2 1 0.5 1 0.5
Unit Yield Scale OZ 100 Y CP 100 Y 100 Y CP 100 Y EA 100 Y TBS 100 Y TSP 100 Y TSP 100 Y TSP 100 Y CP 100 Y
Ingredient Corn Whl Kernel Gr A Bacon Bit Real Ckd 3/4 Gf Onion Red Jmbo Frsh Pepper Red Bell Chopper Frsh Cheese Cream Milk Whl Gallon Sugar Granulated Xfine Cane Salt Granulated Iodized Spice Pepper Cayenne Grnd Onion Green Icels
Current 5.25 3.94 0 0 0 1.31
Price Food Cost Waste Labor Other Profit SUPC 3533486 2548162 8399925 8778003 5038674 4676306 2926727 4540373 5229398 7350788
Brand Sys Cls Sys Cls Impfrsh Packer Smithfd Whlfcls Sys Cls Sys Cls Imp/Mcc Impfrsh
Plate Instructions/Notes Profit for a year: $ 478.15 / 24.95 %
Unit Cost 0.05/OZ 1.01/CP 0.00 0.18/CP 1.45/EA 0.01/TBS 0.01/TSP 0.00/TSP 0.02/TSP 0.28/CP
Cur % 75.05 0 0 0 24.95 Ext. Cost 1.20 1.01 0.00 0.09 1.45 0.02 0.01 0.00 0.02 0.14
% 30.46 25.63 0.00 2.28 36.80 0.51 0.25 0.00 0.51 3.55
Locked N N N N N N N N N N
Honey Roasted Butternut Squash
Entry 1.00 Services:
Seq 1 2 3 4 5 6 7
QTY 8 8 12 1 4 6 6
Unit LB TBS TBS CP TSP OZ CP
Yield 100 100 100 100 100 100 100
Scale Y Y Y Y Y Y Y
Current 47.2 20.97
Cur %
Price Food Cost
Profit
26.23
55.57
Ingredient Squash Butternut Fresh Oil Olive Honey Pure Lt Amber Gr A Jug Cheese Feta Crumbled Spice Cinnamon Grnd Parsley Fresh Cranberry Dried Infused
SUPC 1283662 5847029 3374097 0135632 6639512 7410723 7102403
Brand Packer Arezcls Sys Rel Sys Imp Imp/Mcc Impfrsh Sys Imp
Plate Instructions/Notes Yield: 16 servings Serving: 1 cup $2.95 Cost: $1.31 per serving Profit: $1.64 per serving
●
Preheat over to 400 degrees F.
●
Cube squash
●
Lightly drizzle or spritz baking sheet with olive oil
●
Add cubed squash to baking sheet drizzle with olive oil
●
Top with salt, pepper, and garlic powder, based on taste preference
●
Roast for 25 minutes
●
After 25 minutes add cranberries and continue cooking for 10-15 minutes
●
Remove from oven. Sprinkle with cinnamon, feta, honey, and parsley.
●
Enjoy!
Unit Cost 1.24/LB 0.10/TBS 0.08/TBS 0.73/CP 0.04/TSP 0.41/OZ 0.99/CP
44.43
Ext. Cost 9.92 0.80 0.96 0.73 0.16 2.46 5.94
% 47.30 3.81 4.57 3.48 0.76 11.73 28.32
Locked N N N N N N N
Spinach Gratin
Entry 1.00 Services:
Seq 1 2 3 4 5 6 7 8 9 10 11
QTY 4 0.5 1 1 2 3 0.25 1 0.25 0.5 4
Unit TBS CP CP CP CP LB CP TBS TSP TSP CP
Yield 100 100 100 100 100 100 100 100 100 100 85
Scale Y Y Y Y Y Y Y Y Y Y Y
Ingredient Butter Solid Unsltd Usda Aa Cheese Gruyere Kng Cuts Cheese Parm Grtd Dry Carton Us Cream Heavy Whipping 36% Esl Milk Whl Gallon Spinach Chopped Bag Flour All Purp H&R Bl En Mt Salt Kosher Flake Coarse Spice Nutmeg Ground Spice Pepper Blk Grnd Pure Onion Yellow Jmbo Frsh Box
SUPC 3031438 4507966 2389278 4828802 4676306 2523833 8378111 6040760 5229067 9806415 8313918
Brand Whlfimp Bbrlimp Arezimp Whlfcls Whlfcls Sys Cls Sys Cls Sys Cls Imp/Mcc Imp/Mcc Impfrsh
Unit Cost 0.07/TBS 2.40/CP 0.75/CP 0.57/CP 0.18/CP 0.97/LB 0.12/CP 0.01/TBS 0.04/TSP 0.04/TSP 0.10/CP
Ext. Cost 0.28 1.20 0.75 0.57 0.36 2.91 0.03 0.01 0.01 0.02 0.40
% 4.28 18.35 11.47 8.72 5.50 44.50 0.46 0.15 0.15 0.31 6.12
Locked N N N N N N N N N N N
Plate Instructions/Notes 1. Preheat the oven to 425 degrees F. Melt the butter in a heavy-bottomed saute pan over medium heat. Add the onions and saute until translucent, about 15 minutes. Add the flour and nutmeg and cook, stirring, for 2 more minutes. Add the cream and milk and cook until thickened. Squeeze as much liquid as possible from the spinach and add the spinach to the sauce. Add 1/2 cup of the Parmesan cheese and mix well. Season, to taste, with salt and pepper. Transfer the spinach to a baking dish and sprinkle the remaining 1/2 cup Parmesan and the Gruyere on top. Bake for 20 minutes until hot and bubbly.Serve hot
Sweet Potato Casserole
Entry 1.00 Services:
Seq 1 2 3 4 5 6 7
QTY 0.5 0.75 0.5 5 0.125 0.5 0.125
Unit TBS EA OZ OZ TSP EA CP
Yield 100 100 100 100 100 100 100
Scale Y Y Y Y Y Y Y
Ingredient Butter Solid Unsltd Usda Aa Potato Sweet 55 Ct Frsh Milk Whl Gallon Sugar Brown Light Cane Poly Extract Vanilla Imit Egg Shell Lg Gr Aa Usda Wht Pecan Halves X-Lg Raw
Current 2.99 1 0 0 0 1.99
Price Food Cost Waste Labor Other Profit SUPC 3031438 7153794 4676306 0034680 5239389 4767022 3424593
Brand Whlfimp Impfrsh Whlfcls Domino Sys Cls Whlfcls Durhm
Unit Cost 0.08/TBS 0.40/EA 0.04/OZ 0.08/OZ 0.02/TSP 0.11/EA 1.49/CP
Cur % 33.44 0 0 0 66.56 Ext. Cost 0.04 0.30 0.02 0.40 0.00 0.06 0.19
% 4.00 29.96 2.00 39.95 0.24 5.99 18.98
Locked N N N N N N N
Plate Instructions/Notes 2-quart baking dish For the filling: Preheat the oven to 350 degrees F and butter a 2-quart baking dish. Whisk together the butter, mashed sweet potatoes, milk, brown sugar, vanilla, salt and the eggs in a large bowl. Transfer to the prepared baking dish. For the topping: Combine the flour, brown sugar, butter and salt in a medium bowl until moist and the mixture clumps together. Stir in the pecans and spread over the top of the sweet potatoes in an even layer. Bake until mostly set in the center and golden on top, 25 to 30 minutes. Serve hot. Profit for a year: $ 103.48 / 66.56 %
orange cranberry sauce
Entry 1.00 Services:
Seq 1 2 3 4 5 6 7 8 9
QTY 4 0.5 8 2 2 16 32 0.1 2
Unit OZ OZ OZ OZ OZ OZ OZ OZ TSP
Yield 100 100 100 100 100 100 100 100 100
Scale Y Y Y Y Y Y Y Y Y
Ingredient Honey Pure Clover Gr A Jug Bean Vanilla Paste Sugar Granulated Xfine Cane Lemon Minipak Ch 165Sz Fresh Orange Fresh Juice Orange Frsh Cranberry Whl Iqf Spice Cinnamon Stick Salt Kosher Flake Coarse
SUPC 4361432 1411646 4782694 1306430 9926908 3148681 2527653 5228648 6040760
Brand Sys Cls Nielsen Sys Cls Packer Impfrsh Orchisl Sys Imp Imp/Mcc Sys Cls
Unit Cost 0.20/OZ 4.83/OZ 0.04/OZ 0.27/OZ 0.12/OZ 0.07/OZ 0.11/OZ 2.27/OZ 0.00/TSP
Ext. Cost 0.80 2.42 0.32 0.54 0.24 1.12 3.52 0.23 0.00
Plate Instructions/Notes ●
Zest lemon and orange
●
Roll lemon and orange on table to release juices.
●
Cut and squeeze both into saucepan.
●
Add cranberries, sugar, vanilla, cinnamon stick and orange juice to the pan and bring to a boil.
●
Reduce heat and cook down until consistency you're looking for. Roughly 20-30 minutes.
●
Add honey and season
% 8.71 26.30 3.48 5.88 2.61 12.19 38.33 2.50 0.00
Locked N N N N N N N N N
Roasted Garlic Parmesan Red Potato Salad
Entry 1.00 Services:
Seq 1 2 3 4 5 6
QTY 0.5 6 1 0.5 0.05 0.5
Unit OZ OZ OZ OZ TBS OZ
Yield 100 100 100 100 100 100
Scale Y Y Y Y Y Y
Ingredient Sauce Wing Grlc Parmesan Potato Diced Ckd Red Skon Onion Diced 1/4 Yel Celery Diced 1/4 Rosemary Fresh Herb Bacon Bit Real Ckd 3/4 Gf
Price Food Cost
Current 3.45 1.03
Cur %
Profit
2.42
70.14
SUPC 3366998 3094962 4164760 6523450 2004810 2548162
Brand Swtbaby Sys Cls Impfrsh Impfrsh Impfrsh Sys Cls
Unit Cost 0.14/OZ 0.08/OZ 0.15/OZ 0.21/OZ 0.05/TBS 0.44/OZ
29.86
Ext. Cost 0.07 0.48 0.15 0.10 0.00 0.22
% 6.83 46.83 14.63 9.76 0.24 21.46
Locked N N N N N N
Plate Instructions/Notes Whole recipe makes 10 - 12 servings Ingredients: 8 fl-oz Sweet Baby Ray's Garlic Parmesan Sauce 4 lbs Red potatoes, quartered ½", roasted 1 lb Onions, ½" dice, roasted 8 oz Celery, ¼" slice, roasted 1 Tbsp Rosemary, fresh, chopped 8 fl-oz Bacon, cooked, chopped Directions" Roast vegetables in 350 F oven until done. Remove from oven and cool. Place all ingredients in large mixing bowl and fold together until evenly coated. Portion into 4 to 6 oz servings or place in a large serving bowl for a buffet, label and store in refrigerator until service. Profit for a year: $ 883.30 / 70.14 %
sausage and wild rice
Entry 1.00 Services:
Seq QTY Unit Yield Scale Ingredient 1 4 OZ 100 Y Rice Long Grain Wild Grdn 2 6 OZ 100 Y Sausage Pork Bulk Roll Raw Mld
Price Food Cost Waste Labor Other Profit
Current 5.99 2.04 0 0 0 3.95
Cur % 34.06 0 0 0 65.94
SUPC Brand Unit Cost Ext. Cost % Locked 4989620 Unc Ben 0.27/OZ 1.08 52.94 N 1604107 Sys Cls 0.16/OZ 0.96 47.06 N
Plate Instructions/Notes Profit for a year: $ 205.40 / 65.94 %
Holiday Desserts
Sweet Potato Casserole Roses
Entry 1.00 Services:
Seq 1 2 3 4 5 6 7 8 9
QTY 4 3 1 0.5 0.125 0.5 0.25 0.25 0.125
Unit EA TBS TBS TSP TSP EA CP CP CP
Yield 100 100 100 100 100 100 100 100 100
Scale Y Y Y Y Y Y Y Y Y
Ingredient Potato Sweet #2 Frsh Butter Solid Unsltd Usda Aa Sugar Granulated Xfine Cane Spice Cinnamon Grnd Salt Granulated Iodized Dough Puff Pastry Sheet 10X15 Topping Marshmallow Conc Marshmallow Mini White Sugar Confectioner 6X Cane
Price Food Cost Waste Labor Other Profit SUPC 4802753 3031438 4782694 6639512 4540373 2227700 0416578 4080966 1854918
Current 14.97 3.3 0 0 0 11.67 Brand Relfrsh Whlfimp Sys Cls Imp/Mcc Sys Cls Bkrscls Jhs Sys Cls Bkrscls
Unit Cost 0.39/EA 0.08/TBS 0.02/TBS 0.04/TSP 0.01/TSP 2.56/EA 0.36/CP 0.20/CP 0.31/CP
Cur % 22.04 0 0 0 77.96 Ext. Cost 1.56 0.24 0.02 0.02 0.00 1.28 0.09 0.05 0.04
% 47.29 7.28 0.61 0.61 0.04 38.80 2.73 1.52 1.21
Locked N N N N N N N N N
Plate Instructions/Notes Makes 12 roses. Serving: 3 roses for $4.99, cost $1.10 Slice sweet potatoes thinly (best to use a Mandoline). In a bowl, combine unsalted butter, sugar, cinnamon, salt; mix well. Pour the mixture over the sliced sweet potatoes; make sure they are all well-coated. Place the sliced sweet potatoes in the microwave for approx 20-30 seconds until soft so it rolls easily (add more time in the microwave if needed). On a lightly floured surface, roll out the pastry. Using a pizza cutter or knife, cut dough in half vertically then horizontally creating 1 inch by 5 inch strips. Arrange 15-20 sliced sweet potatoes into an straight row overlapping the edges. Starting from the first slice you laid down, roll the lined up sweet potatoes forming a rose-looking shape. Brush a strip of the pastry with egg wash then wrap it around the base of the sweet potato rose flower. Brush butter in a casserole pan. Lay two slices of sweet potato on the bottom, creating a base for each rose. Add a dollop of marshmallow fluff on top of each sweet potato base. Place each rose on the base, the marshmallow fluff acting as an adhesive. Bake at 400F for 35-40 minutes or more until the potatoes are baked well. After it cools, place mini marshmallows around the roses and top with confectioners' sugar. Profit for a year: $ 606.84 / 77.96 %
Milk & Cookie Shots
Entry 12.00 Services:
Seq 1 2 3 4 5 6 7 8 9 10 11
QTY 2.25 2 2 1.75 1 1 1 0.5 1 0.33 0.5
Unit CP EA TSP CP TBS TBS TBS TSP CP CP CP
Yield 100 100 100 100 100 100 100 100 100 100 100
Scale Y Y Y Y Y Y Y Y Y Y Y
Ingredient Flour All Purp Plain Egg Shell Med Gr A Usda Wht Extract Vanilla Imit Chocolate Chip Semi Real 1000 Candy Chocolate Sprinkles Topping Rainbow Sprnkl Pecan Pcs Midget Salt Granulated Iodize Rnd Can Butter Solid Unsltd Usda Aa Sugar Granulated Xfine Cane Sugar Brown Light Cane
Price Food Cost Waste Labor Other Profit SUPC 6896005 4767065 5239389 5335732 3121763 3052994 3465228 5232719 3031438 5087572 1854694
Current 19.99 5.86 0 0.5 0 13.63 Brand Whtlily Whlfcls Sys Cls Sys Imp Topper Topper Bakrsel Supiors Whlfimp Sys Cls Bkrscls
Unit Cost 0.19/CP 1.20/EA 0.01/TSP 0.81/CP 0.04/TBS 0.05/TBS 0.08/TBS 0.00/TSP 1.19/CP 0.27/CP 0.30/CP
Cur % 29.31 0 2.5 0 68.18 Ext. Cost 0.43 2.40 0.02 1.42 0.04 0.05 0.08 0.00 1.19 0.09 0.15
% 7.33 40.93 0.34 24.22 0.68 0.85 1.36 0.00 20.29 1.53 2.56
Locked N N N N N N N N N N N
Plate Instructions/Notes INSTRUCTIONS In a bowl, whisk together the flour and salt. Set aside. In the bowl of stand mixer fitted with a paddle attachment, beat the butter and sugars on medium speed about 4 minutes until light and fluffy. Scrape down the side of the bowl and add the egg yolks and vanilla. Beat to combine. Turn the mixer to low and add the dry ingredients, mixing until just combined. Stir in the chopped chocolate chips. Preheat your oven to 360 degrees F. With a paper towel, grease your molds with shortening. You'll need about 3-4 tablespoons of dough per shot mold. Begin by flattening about a tablespoon of dough to a 1/4-inch thickness and adding it to the bottom of the mold. Flatten another piece of cookie dough to 1/4-inch thickness and add that to the side of the mold. Continue adding dough until the interior of the mold is evenly covered with a 1/4-inch thickness of cookie dough. Repeat with all molds. Use a knife to cut off any dough that's above the top of the mold. Add the mold inserts and place the filled molds in the freezer for about 10 minutes. Take the cookie shot molds out of the freezer and bake for 20-22 minutes or until the tops begin to brown. Remove them from the oven and allow to completely cool on a wire rack. Remove the cookie shots from the molds. In a microwave-safe bowl, microwave the 1 cup of milk chocolate chips at 30-second intervals to melt. Using a butter knife or small offset spatula, coat the interior of the cookie shot with chocolate. Optional: Dip the rim of the cookie shot into the melted chocolate and then into sprinkles or nuts. Allow the chocolate to set before serving the cookie shots with a pitcher of cold milk. Profit for a year: $ 4974.95 / 68.18 %
The Fudge Sludge
Entry 1.00 Services:
Seq 1 2 3
QTY 1 2 0.5
Unit EA OZ OZ
Yield 72 100 100
Scale N Y Y
Ingredient Brownie Fudge Uniced No Nuts Ice Cream Van Syrup Chocolate Squeeze Bottle
Current 4.99 1.88
Cur %
Price Food Cost
Profit
3.11
62.32
SUPC 5135835 2130060 4441457
Brand Sys Imp Whlfcls Hershey
Unit Cost 1.62/EA 0.10/OZ 0.11/OZ
37.68
Ext. Cost 1.62 0.20 0.06
% 86.40 10.67 3.20
Plate Instructions/Notes Archer says-great item that his staff can't mess up, it's dummy proof. Great dessert for quick service locations. Order to serve time 1 minute. All items are pre-made, 1.33oz pre-cut fudge brownie, 2oz of ice cream and a solid squeeze of Hersey syrup. Food cost is higher with pre-made items (37.68%). But look at the $$ return on 1 minute of labor ($3.11 profit). Profit for a year: $ 161.72 / 62.32 %
Locked N N N
Pecan Cobbler with Ice cream
Entry 10.00 Services:
Seq 1 2 3
QTY 4 3 2.5
Unit OZ OZ OZ
Yield 100 100 100
Scale Y Y Y
Ingredient Cobbler Pecan T&S Ice Cream Van Sauce Caramel Designer Dessert
Current 6.99 2.2 0 0 0 4.79
Price Food Cost Waste Labor Other Profit SUPC 1964782 2130060 3302171
Brand Goododa Whlfcls Lyon M
Plate Instructions/Notes 1. Thaw Pecan cobbler 2. Use 4oz scoop and put in bowl 3. top with ice cream 4. drizzle with sauce 5. bam! Profit for a year: $ 1748.35 / 68.53 %
Unit Cost 0.36/OZ 0.11/OZ 0.17/OZ
Cur % 31.47 0 0 0 68.53 Ext. Cost 1.44 0.33 0.42
% 65.60 15.03 19.59
Locked N N N
S'MORES CHEESECAKE
Entry 1.00 Services:
Seq 1 2 3 4 5 6 7 8 9 10
QTY 4 4 1 2 2 1 2 2 12 12
Unit CP TBS CP EA LB CP TSP LB OZ OZ
Yield 100 100 100 100 100 100 100 100 100 100
Scale Y Y Y Y Y Y Y Y Y Y
Ingredient Cracker Crumb Graham Sugar Granulated Xfine Cane Butter Solid Unsltd Usda Aa Marshmallow Large White Cheese Cream Loaf Sugar Confectioner 10X Cane Extract Vanilla Imit Topping Whpd In Bag Chocolate Chip Semi Real 1000 Cream Heavy 40% Esl Stabilized
Current 114 26.56 0.25 8.25 0 78.94
Price Food Cost Waste Labor Other Profit SUPC 4009601 4782694 3031438 4101481 8635740 5593900 5239389 2389534 5335732 6935464
Brand Keebler Sys Cls Whlfimp Sys Cls Whlfimp Sys Cls Sys Cls Whlfcls Sys Imp Whlfcls
Unit Cost 0.57/CP 0.02/TBS 1.30/CP 2.78/EA 2.80/LB 0.28/CP 0.02/TSP 3.79/LB 0.17/OZ 0.15/OZ
Cur % 23.3 0.22 7.24 0 69.25 Ext. Cost 2.28 0.08 1.30 5.56 5.60 0.28 0.04 7.58 2.04 1.80
% 8.58 0.30 4.89 20.93 21.08 1.05 0.15 28.54 7.68 6.78
Locked N N N N N N N N N N
Plate Instructions/Notes Makes 24 servings 1 serving $4.75, cost $1.11 1. In a mixing bowl stir together graham cracker crumbs, sugar and melted butter. Evenly divide the crumbs into 24 serving bowls and press into the bottoms to form a crust. Place in refrigerator while prepping the cheesecake. 2. In a large bowl mix the cream cheese for 2 minutes with a mixer. Add in the confectioners' sugar and vanilla and beat for an additional minute. Use a spatula to fold in the whipped topping. 3. Pipe the cheesecake filling directly onto the graham cracker crusts and place them back into refrigeration. 4. Add chocolate to a heat safe bowl. Bring heavy cream just to a boil over med high heat. Pour heated heavy cream over the chocolate and let stand for 5 minutes and whisk to combine. Spoon chocolate ganache onto the cheesecake layer and place back into refrigeration. 5. Pull as needed for serving and top with 4 marshmallows. Brown the tops of the marshmallows with kitchen torch and serve. Shelf life of 3 days Profit for a year: $ 4104.88 / 69.25 %
Cherry Cheesecake
Entry 1.00 Services:
Seq 1 2 3 4 5 6
QTY 1 1 3 1 2 1
Unit EA TBS TBS TBS TSP TSP
Yield 100 100 100 100 100 100
Scale Y Y Y Y Y Y
Ingredient Cheesecake New York Sty 16 Slc Syrup Cherry Rtu Cherry Mara Stem Jumbo Plas Topping Whpd In Bag Sugar Confectioner 10X Cane Mint Fresh Herb
Price Food Cost
Current 5.99 1.69
Cur %
Profit
4.3
71.79
SUPC 9239708 4127023 4430385 2389534 5593900 2037109
Brand Sys Imp Sys Cls Sys Imp Whlfcls Sys Cls Impfrsh
Unit Cost 1.47/EA 0.02/TBS 0.05/TBS 0.02/TBS 0.01/TSP 0.01/TSP
28.21
Ext. Cost 1.47 0.02 0.15 0.02 0.02 0.01
Plate Instructions/Notes Step 1: Prepare sauce by draining one jar of cherries and mixing cherries with one gallon of cherry syrup. Step 2: Thaw cheesecake in refrigerator along with stack of white dinner plates Step 3: Plate presliced cheesecake off center on plate Step 4: Scoop 1/4 cup of cherry sauce over cheesecake Step 5: put dollop of whip cream on cheesecake and garnishwith mint leaf Step 6: place a tablespoon of confectioner sugar in a strainer and dust over cheesecake Profit for a year: $ 1569.50 / 71.79 %
% 86.98 1.18 8.88 1.18 1.18 0.59
Locked N N N N N N
Fried Cheesecake w/ fresh fruit relish
Entry 1.00 Services:
Seq 1 2 3 4 5 6 7 8
QTY 2 1 0.5 0.25 1 0.05 2 0.1
Unit OZ EA OZ OZ EA EA OZ OZ
Yield 100 100 100 100 100 100 100 100
Scale Y Y Y Y Y Y Y Y
Ingredient Topping Whpd Non-Dairy On-Top Cheesecake New York Sty 16 Slc Corn Starch Sugar Confectioner 10X Cane Skewer Bamboo 8 In Mango Half Iqf Strawberry Fresh Mint Fresh Herb
Price Food Cost Waste Labor Other Profit SUPC 1169960 9239708 4073441 5593900 2102483 7258155 6235501 2037109
Current 6.95 2.58 0 0 0 4.37 Brand Richs Sys Imp Sys Cls Sys Cls Hangard Sys Imp Packer Impfrsh
Unit Cost 0.25/OZ 1.45/EA 0.07/OZ 0.07/OZ 0.05/EA 0.53/EA 0.12/OZ 2.57/OZ
Cur % 37.12 0 0 0 62.88 Ext. Cost 0.50 1.45 0.04 0.02 0.05 0.03 0.24 0.26
% 19.41 56.29 1.55 0.78 1.94 1.16 9.32 10.09
Locked N N N N N N N N
Plate Instructions/Notes Make a coulis with 1oz strawberry and powdered sugar, then puree. Finely dice mango, strawberry and mint, toss for relish Skewer frozen slice of cheesecake from thick end, dredge in cornstarch and dip in tempura batter. Place in fryer, holding stick, for 10 seconds to set batter. Allow to fry for about 90 seconds. Let cheesecake rest for a minute, then cut with serrated knive in half lengthwise.Arrange on plate with coulis, whip cream, and relish. Profit for a year: $ 227.24 / 62.88 %
Coconut Cream Pie Dip
Entry 25.00 Services:
Seq 1 2 3 4
QTY Unit Yield 1 EA 100 1 EA 100 0 100 0 100
Scale Y Y Y Y
Plate Instructions/Notes
Ingredient Pudding Mix Vanilla Inst Coconut Shred Med Swt Cheese Cream Loaf Sugar Confectioner 10X Cane
Last Updated 09/10/2018 SUPC Brand Unit Cost 4010922 Sys Cls 3.32/EA 4510467 Bkrscls 6.70/EA 8635740 Whlfimp 0.00 5593900 Sys Cls 0.00
Ext. Cost 3.32 6.70 0.00 0.00
% 33.13 66.86 0.00 0.00
Locked N N N N
Orange Jello Salad
Entry 1.00 Services:
Seq 1 2 3 4 5
QTY 1 1 1 1 1
Unit EA EA EA EA EA
Yield 100 100 100 100 100
Scale Y Y Y Y Y
Current
Analysis
Ingredient Orange Mandarin Brkn Ls Cheese Cottage Small Curd 1% Pineapple Crshd Jce Gelatin Orange Topping Whpd Non-Dairy Bowl
Price Food Cost Waste Labor Other Profit Last Updated SUPC 3548393 5020169 4087391 4010443 7974132
50 30.97 0 0 0 19.03 09/13/2018
Brand Intlrel Whlfcls Sys Sup Sys Cls Richs
Unit Cost 5.88/EA 11.00/EA 7.16/EA 2.86/EA 4.07/EA
Plate Instructions/Notes Drain oranges and pineapple, mix with cottage cheese. Add dry gelatin mix and refrigerate. Profit for a year: $ 989.56 / 38.06 %
Cur %
61.94 0 0 0 38.06 Ext. Cost 5.88 11.00 7.16 2.86 4.07
% 18.98 35.51 23.11 9.23 13.14
Locked N N N N N
Homemade Pop Tarts - Brown Sugar & Cinnamon
Entry 1.00 Services:
Seq 1 2 3 4 5 6 7 8
QTY 2 0.5 2.5 1 1 0.75 1 0.25
Unit EA CP TSP TBS EA CP TBS TSP
Yield 100 100 100 100 100 100 100 100
Scale Y Y Y Y Y Y Y Y
Ingredient Dough Pie Sheet 10X12 Sugar Brown Light Cane Spice Cinnamon Grnd Flour All Purp H&R Bl En Mt Egg Shell Xlrg Wht Usda Aa Sugar Confectioner 10X Cane Milk Whl Gallon Extract Vanilla Imit
Current 11.07 4.33
Cur %
Price Food Cost
Profit
6.74
60.89
SUPC 5076330 1854926 6639512 8379251 4767093 5825672 4676306 5239389
Brand Pillsco Bkrscls Imp/Mcc Sys Cls Whlfcls Bkrscls Whlfcls Sys Cls
Unit Cost 1.88/EA 0.31/CP 0.01/TSP 0.01/TBS 0.17/EA 0.26/CP 0.01/TBS 0.02/TSP
39.11
Ext. Cost 3.76 0.16 0.02 0.01 0.17 0.20 0.01 0.00
% 86.84 3.46 0.69 0.23 3.93 4.62 0.23 0.23
Locked N N N N N N N N
Plate Instructions/Notes A tasty treat you enjoyed as a teenager when your metabolism was high and your worries were few.
Makes 9 tasty pop tarts. Serving: 3 Pop Tarts for $3.69, Cost $1.44 FILLING 1/2 cup packed dark or light brown sugar 2 teaspoons ground cinnamon 1 tablespoon all-purpose flour egg wash: 1 large egg mixed with 2 teaspoons milk GLAZE 3/4 cup sifted confectioners' sugar 1 Tablespoon milk, plus more as needed 1/2 teaspoon ground cinnamon 1/4 teaspoon vanilla extract 1. Prepare the pastry sheets: Remove 2 pastry sheets and cut each into 9 equal rectangles. You will end up with 18 rectangles, each measuring 3.33 Ă—4 inches. Use a ruler to help make this process easier and more accurate. 2. Assemble the pop tarts: Place each of the 9 rectangles onto a baking sheet lined with parchment paper or a silicone baking mat. The pop tarts will not spread in the oven much, so you may place them relatively near one another. Repeat this step with the remaining 9 rectangles. Place the baking sheet in the refrigerator to chill while you prepare the filling. 3. Make the filling: Mix the brown sugar, cinnamon, and flour together in a small bowl. Set aside. Remove 1 baking sheet of rectangles from the refrigerator. Brush egg wash over the entire surface of each rectangle. These will be the bottoms of your pop tarts and the egg wash will help glue the lid on. Place a heaping Tablespoon of the prepared brown sugar filling into the center of each rectangle, spread it around, leaving 1/4 inch of space on the edges. Brush the second baking sheet of rectangles with egg wash, then place each rectangle on top of the filling-topped rectangles - egg wash side down. Use your fingertips to press firmly around the pocket of filling, sealing the dough well on all sides. 4. Seal the pop tarts: Poke holes in the tops of each filled pastry to allow the steam to escape. This helps get your pop tart pastry nice and flaky. A toothpick is perfect to poke 8 holes in each. Seal the edges by crimping with a fork, to prevent the sides from opening as the pop tarts bake. Refrigerate the filled pop tarts uncovered for at least 20 minutes and up to 1 hour. This chilling let the pop tarts rest before baking.
5. Baking: Preheat oven to 350F degrees. Once unbaked pop tarts have chilled for 20 minutes, remove from the refrigerator and brush the tops with the remaining egg wash. This egg wash will give your pastry that beautiful golden sheen. Bake for about 22-28 minutes or until they're golden brown, rotating the pan halfway through baking. Let the baked pop tarts cool on the pan for about 5 minutes, then transfer to a wire rack to cool completely before glazing. 6. Make the glaze: Whisk all of the glaze ingredients together in a medium bowl until it reaches a spreading consistency. You want a thick glaze, but not too thick that it is hard to spread. Add another teaspoon or two of milk if needed. Use a spoon or knife to glaze each pop tart. The glaze will slightly harden in about an hour if you prefer to wait that long. 7. Storage: Store pop tarts in an airtight container at room temperature for 3 days or in the refrigerator for 6 days. To reheat, bake in a 350F degree oven for 10 minutes.
Raspberry Truffles
Entry 1.00 Services:
Seq 1 2 3 4 5
QTY 8 0.5 3 2 2
Unit OZ CP TBS TBS TBS
Yield 100 100 100 100 100
Scale Y Y Y Y Y
Ingredient Chocolate Bittersweet Block 60 Cream Heavy Whipping 36% Esl Preserve Raspberry Cocoa Bkng Pwdr Drk Dutch Proc Sugar Confectioner 10X Cane
Price Food Cost
Current 4.99 1.83
Cur %
Profit
3.16
63.33
SUPC 1801388 4828802 1109034 2176616 5593900
Brand Callebt Whlfcls Bon Mam D'Allas Sys Cls
Unit Cost 0.06/OZ 0.75/CP 0.10/TBS 0.32/TBS 0.02/TBS
36.67
Ext. Cost 0.48 0.38 0.30 0.64 0.04
% 26.16 20.71 16.35 34.88 2.18
Locked N N N N N
Plate Instructions/Notes Directions: Place chocolate in a heatproof bowl. In a small saucepan bring whipping cream to a simmer. Pour cream over chocolate and let stand 5 minutes. Whisk together until smooth. Whisk in raspberry preserves. Cover and chill 2 hours or until firm enough to scoop. In a small bowl stir together cocoa powder and powdered sugar. Using a small scoop or measuring spoon, roll chocolate mixture in 1-inch balls. Roll in cocoa powder mixture to coat. Chill until ready to serve. Profit for a year: $ 164.32 / 63.33 %
Apple Pie Ala Mode
Entry 1.00 Services:
Seq QTY Unit Yield Scale Ingredient 1 0.1 OZ 40 Y Pie Apple Lattc T&S 10 2 3 OZ 100 Y Ice Cream Van Bean Suprm
Price Food Cost Waste Labor Other Profit SUPC 9786617 2130052
Current 6.95 1.69 0 0 0 5.26 Brand Unit Cost Sys Cls 10.94/OZ Whlfsup 0.20/OZ
Cur % 24.32 0 0 0 75.68 Ext. Cost 1.09 0.60
% Locked 64.34 N 35.42 N
Plate Instructions/Notes Heat pie per box instructions. Cut into 10 pieces per pie. Serve on a warm plate with one 3 oz scoop of vanilla Ice Cream. Profit for a year: $ 273.52 / 75.68 %
Bread Pudding
Entry 12.00 Services:
Seq 1 2 3 4 5 6 7 8 9
QTY 1.5 8 1 10.5 1 1 1 1 1
Unit EA EA EA OZ TSP TBS TSP TSP OZ
Yield 100 100 100 100 100 100 100 100 100
Scale Y Y Y Y Y Y Y Y Y
Ingredient Bread Cuban Bkd Egg Shell Lg Gr Aa Usda Wht Cream Heavy 40% Esl Stabilized Sugar Granulated Xfine Cane Extract Vanilla Imit Spice Cinnamon Ground Baker Sauce Chocolate Designer Sauce White Choc Designer Cream Whipped Arsl Xtra Creamy
Price Food Cost Waste Labor Other Profit SUPC 1211301 4767022 6935464 4782694 5239389 5228606 3341443 3341336 1251745
Current 44.4 8.89 0 5.04 0 30.47 Brand Eurobke Whlfcls Whlfcls Sys Cls Sys Cls Imp/Mcc Lyon M Lyon M Whlfcls
Unit Cost 1.79/EA 0.13/EA 4.39/EA 0.04/OZ 0.02/TSP 0.12/TBS 0.01/TSP 0.01/TSP 0.20/OZ
Cur % 20.02 0 11.35 0 68.63 Ext. Cost 2.68 1.04 4.39 0.42 0.02 0.12 0.01 0.01 0.20
% 30.24 11.69 49.35 4.72 0.22 1.35 0.11 0.11 2.25
Locked N N N N N N N N N
Plate Instructions/Notes Cut Cuban Bread into 1 inch squares. Set aside. Mix rest of the ingredients 2 through 6 with a wire whip in a bowl. Place cut Cuban bread into a 2" hotel pan evenly. Pour liquid over bread evenly & lightly so that all the bread is wet, but do not press to hard. Pre heat oven to 350 degrees. Once oven is hot put pan in the middle. Baked for half an hour. Pull bread pudding. Let it rest to room temp. Cut into 12 equal portions. Wrap and refrigerate. Service: Garnish w/ 1 tsp each white and dark chocolate syrup. zigzag in opposite directions. Top with whipped cream. Profit for a year: $ 11121.55 / 68.63 %
Cheesecake
Entry 1.00 Services:
Seq QTY Unit Yield Scale Ingredient 1 1 EA 100 Y Cheesecake Clean Ny Van 14 Sl 2 1 FOZ 100 Y Sauce Asst Dessert Desnr Toppg
Price Food Cost
Current 5.99 2.51
Cur %
Profit
3.48
58.1
41.9
SUPC Brand Unit Cost Ext. Cost % Locked 4920027 Sys Imp 2.23/EA 2.23 88.84 N 3237088 Lyon M 0.28/FOZ 0.28 11.16 N
Chocolate Cherry Cobbler Parfait
Entry 1.00 Services:
Seq 1 2 3 4 5
QTY 4 0.5 1 1 2
Unit OZ OZ OZ OZ OZ
Yield 100 100 100 100 100
Scale Y Y Y Y Y
Ingredient Cobbler Cherry Rtb Mousse Mix Chocolate Milk Topping Whpd Non-Dairy On-Top Sauce Chocolate Wht Filling Pie Cherry
Current 6.75 2.11
Cur %
Price Food Cost
Profit
4.64
68.74
SUPC 2795985 4917530 1169960 6230017 4788857
Plate Instructions/Notes Follow instructions on Mousse Mix and make 1x batch Layer from bottom to top as follows (8 oz mason jar or 8 oz glass): Cherry Cobbler White Chocolate Sauce Chocolate Mousse Whipped Cream Cherry Pie Filling
Brand Sys Cls Knorr Richs Fontna Bkrscls
Unit Cost 0.15/OZ 0.92/OZ 0.29/OZ 0.38/OZ 0.19/OZ
31.26
Ext. Cost 0.60 0.46 0.29 0.38 0.38
% 28.44 21.80 13.74 18.01 18.01
Locked N N N N N
Deep Dish Pumpkin Pie With Gingersnap Crust Analysis Entry 1.00 Services:
Seq 1 2 3 4 5 6 7 8 9 10 11 12 13
QTY 2 4 0.5 0.25 0.125 0.5 0.25 3 2.5 1 12 1 0.75
Unit CP EA CP CP TSP TSP TSP TSP CP EA OZ TSP TSP
Yield 100 100 100 100 100 100 100 100 100 100 100 100 100
Scale Y Y Y Y Y Y Y Y Y Y Y Y Y
Ingredient Cookie Ginger Snap Egg Shell Lg Gr Aa Usda Wht Sugar Granulated Xfine Cane Butter Solid Unsltd Usda Aa Spice Clove Wh Spice Nutmeg Ground Spice Allspice Ground Spice Cinnamon Grnd Pumpkin Solid Fancy Milk Evaporated Sugar Brown Light Cane Extract Vanilla Pure Salt Granulated Iodized
Current 19.99 6.28
Cur %
Price Food Cost
Profit
12.46
62.33
SUPC 1435831 4767022 4782694 3031438 5228663 5229067 5228275 6639512 4111498 4219747 1854694 5230057 4540373
Brand Lars Whlfcls Sys Cls Whlfimp Imp/Mcc Imp/Mcc Imp/Mcc Imp/Mcc Sys Imp Sys Cls Bkrscls Imp/Mcc Sys Cls
Unit Cost 0.79/CP 0.12/EA 0.24/CP 1.22/CP 0.06/TSP 0.06/TSP 0.05/TSP 0.04/TSP 0.47/CP 1.56/EA 0.06/OZ 0.16/TSP 0.01/TSP
31.42
Ext. Cost 1.58 0.48 0.12 0.30 0.01 0.03 0.01 0.12 1.18 1.56 0.72 0.16 0.01
% 25.17 7.65 1.91 4.78 0.16 0.48 0.16 1.91 18.64 24.85 11.47 2.55 0.16
Locked N N N N N N N N N N N N N
Plate Instructions/Notes Preheat over to 350 degrees Process gingersnap cookies until only fine crumbs remain. Mix in melted butter,sugar, and cinnamon. Press cookie crust to the bottom and 1 1/2 to 2 inchup the sides of a spring form pan. Crust should be roughly quarter inch thick. Bake for 8-10 minutes In a large bowl or stand mixer, beat together pumpkin puree with sugars, salt and spices. Slowly add evaporated milk, mixing on low, followed by vanilla. Add one egg at a time, mixing until fully incorporated and no streaks remain. Pour pumpkin mixture intoprepared crust. Bake for 75 minutes or until center slightly jiggles. Cool completely overnight.
Gingerbread Waffles with Hot Chocolate Sauce
Entry 50.00 Services:
Seq 1 2 3 4 5 6 7 8 9 10 11 12 13
QTY 8.333 4.166 4.166 12.5 8.333 16.666 12.5 4.166 12.5 8.333 16.666 4.166 16.666
Unit CP CP CP TSP EA CP TSP TSP TSP CP TBS CP TSP
Yield 100 100 100 100 100 100 100 100 100 100 100 100 100
Scale Y Y Y Y Y Y Y Y Y Y Y Y Y
Ingredient Molasses Pure Lt Unsulphured Butter Solid Unsltd Usda Aa Milk Whl Gallon Baking Soda Egg Shell Med Gr A Usda Wht Flour Self Rising Spice Ginger Grnd Spice Cinnamon Grnd Salt Granulated Iodized Sugar Granulated Xfine Cane Corn Starch Cocoa Pwdr 10-12 % Bfat Extract Vanilla Imit
Price Food Cost
Current 58.25 23
Cur %
Profit
35.25
60.52
SUPC 5370952 3031438 4676306 4950598 4767065 6897027 4827832 6639512 4540373 4782694 4032991 5792684 5239389
Brand Sys Cls Whlfimp Whlfcls Sys Cls Whlfcls Whtlily Imp/Mcc Imp/Mcc Sys Cls Sys Cls Argo Chfcomp Sys Cls
Unit Cost 0.64/CP 1.30/CP 0.19/CP 0.01/TSP 0.09/EA 0.26/CP 0.05/TSP 0.04/TSP 0.01/TSP 0.25/CP 0.02/TBS 0.62/CP 0.02/TSP
39.48
Ext. Cost 5.33 5.42 0.79 0.12 0.75 4.33 0.62 0.17 0.12 2.08 0.33 2.58 0.33
% 23.18 23.57 3.44 0.57 3.26 18.83 2.74 0.74 0.57 9.04 1.43 11.22 1.43
Locked N N N N N N N N N N N N N
Plate Instructions/Notes In a small saucepan, heat molasses and 1/2 cup butter until almost boiling. Remove from heat and let cool slightly. Stir in baking soda, milk and egg. In a large bowl, sift together flour, ginger, cinnamon and salt. Make a well in the center and pour in the molasses mixture. Mix until smooth. Spray preheated waffle iron with non-stick cooking spray. Pour mix onto hot waffle iron. Cook until golden brown. Serve hot with chocolate sauce. To make chocolate sauce: In a saucepan, combine water, 1 cup sugar, cornstarch, cocoa powder and 1 teaspoon salt. Cook over medium heat, stirringconstantly, until mixture comes to a boil. Remove from heat and add vanilla and 2 tablespoons butter; stir until smooth. Profit for a year: $ 1833.00 / 60.52 %
Sysco Knoxville • 900 Tennessee Ave, Knoxville, TN 37921 • (865) 545-5600