UNIFIED BRANDS ECLIPSE™ BRAISING PANS
ECLIPSE™ BRAISING PANS Welcome to the Unified Brands Culinary Collection! We are pleased to present the Unified Brands Culinary Collection. This collection of application information, cook times, and recipes for Groen Eclipse Ergonomic Tilting Braising Pans will benefit all foodservice operations or service providers.
INDEX Are You in Compliance................................................... 5-7 Planning A Successful Event........................................ 8-13 Eclipse Ergonomic Tilting Braising Pans Features.......................................................................... 14 From A Chef’s Perspective......................................... 14-16 Recipes Breakfast Foods & Crepes......................................... 17-21 Entrée – Beef.............................................................
Are You In Compliance? The 2001 Food Code will remain thru 2005, when it will be revised by the FDA. In 2003 an update was issued which brought several changes, including lowering the minimum hot holding from 140° to 135°F. Other changes include greater emphasis on the when, where and how of hand-washing. Hand-Washing: Code revisions set the minimum temperature on hand-washing stations at 100°F.
Time and Temperature Logs: Environmentalists can require time and temperature logs to be maintained. The logs simply require temperatures to be recorded at least every two hours and this record maintained on file. Buffets, barbecue operations, and other places where potentially hazardous foods are held are most likely to have this mandate. This would include foods held in the kitchen and front of the house service. Hot foods must be maintained at 135°F or above and cold foods at 41°F or lower.
Time/Temperature Log Example: Time/Temperature Log Must be recorded at least every two hours Date: Cold Foods: Hot Foods: Time 41°F or lower Reheat to 165°F /Hold 135°F or higher Temp Product Comment/Action Taken Initials Kettle groen.com, 888-994-7636 Braising Pan groen.
Planning A Successful Event 1. List All Items Needed For A Job: Recheck that list for items you may have overlooked. 2. Use A Contract 3. Get A Deposit 4. Keep Your Eye On Inventory: Don’t use a lot of special items that you do not use in your business. 5. Prep Certain Foods Ahead Of Time: i.e. make toast rounds, blanch vegetables, pack dry goods and supplies. 6. Use Labor Wisely: Schedule labor for the appropriate times, stagger talent to hold down overtime. 7.
15. Taste Before You Serve: To make sure the food meets your standards by personally tasting all items before you serve them. Have disposable spoons available for tasting. 16. Calculate Your Costs: When calculating event prices, make sure you categorize your costs. i.e. a) food b) labor c) equipment and linen rental d) facility rental. 17. Food: Markup can be calculated several ways, 3 x food cost will give you a 33%, 4 x food cost will give you 25%.
Labor Calculation Chart: The following table calculates the actual hourly cost of time for people at various income levels. The value of each of your hours, even each of your minutes, is something to bear in mind when you review your dietary record. Look at your time as money to invest.
23. When Is Case Cost Not Usable Case Cost: When working on your food cost, keep into account what your finished cost is going to be. As an example - shrimp (31-35 count) may cost $6 per pound. After it is thawed, cooked, and peeled, the finished weight will decrease as much as 25% or up to 1/4 lb of shrimp which makes the cost increase to $7.50 per lb. This is a strong consideration when preparing large amounts of shrimp.
Cooking Yield Of Raw Whole Turkey: Are you buying turkey the most economical way? Here are some facts that may surprise you (figures based on averages taken from independent tests on 20 lb turkeys). Cost/Lb Raw Turkey .70 .72 .74 .76 .78 .80 .82 .84 Cost of Servable Cooked Meat/Lb From Raw Turkey 2.07 2.13 2.19 2.25 2.31 2.37 2.43 2.49 In the left column find the price you most recently paid for your raw turkey.
25. Plan Your Work: Assemble your staff in advance and discuss an unpriced copy of the function sheet. This is your opportunity to assign duties, describe the party theme, and create an expectation of performance. Distribute a checklist to each department. 26. Use An Inventory List: Before the party have an inventory list of all items to be used (equipment, smallwares and linens). After the party, use this list to clean and repack to avoid loss.
Eclipse™ Ergonomic Tilting Braising Pans The best is now even better. The Eclipse takes a great braising pan concept to a new level. Features: • Performance, water resistance and improved ergonomics in a streamlined design. • Narrow-width and single point utility connections. • Rounded-leg stands and one-piece covers are easier to clean. • High performance—fast, high-capacity pan heats to 350ºF in just 4 minutes. • Faster cook times with more even cooking.
edge of the pan and the element had to work hard to get energy to product in the middle of that thin pan. This uneven heating has been addressed in the design of the Eclipse Braising pan. Commercial braising pans share many of the same principles as that handy home appliance. They both are heated from below, heat very quickly, and are easy to clean. But that’s where the similarity ends.
for the 40-gal. You can fit two inserts per pan. These inserts allow the operator to use the braising pan as a steamer or Bain Marie (water bath). These inserts are constructed of stainless steel and hold a #200 pan for steaming and up to a #400 pan for water bath applications. Here is how it works for steaming. The operator fills the pan with about 3 inches of water, the insert is placed in the water, and the braising pan is heated to 300°F.
Breakfast Foods and Crepes Crepes Eclipse Braising Pan 5/05 ______________________________________________________________________________ Yield: 25 Servings Flour Salt Confectioner’s sugar Milk Eggs, slightly beaten Vanilla Oil 1 lb 1/4 tsp 6 oz 1 qt 10 1/2 oz 1/2 cup 1. 2. 3. 4. Mix ingredients with a whip, heat pan, lubricate with oil and pour or ladle batter into 6 inch circles.
BREAKFAST FOODS & CREPES Category: Recipe: For Product: Publish Date: Breakfast Foods and Crepes French Toast Eclipse Braising Pan 5/05 ______________________________________________________________________________ Yield: 48 Servings (1 slice/serving) Slices of Bread Butter or Margarine Eggs Milk Maple Syrup 48 each 1 cup 24 each 2 cups 1/2 cups 1. 2. 3. 4. Combine milk, eggs and Maple syrup. Mix until well blended.
Breakfast Foods and Crepes Kaiser Schmarren Emperor’s Pancakes Austrian - Style Eclipse Braising Pan 5/05 ______________________________________________________________________________ Yield: 10 Servings 30 Servings Eggs All Purpose Flour Sugar Raisins Milk Salt Salad Oil Butter Sugar Butter Cinnamon 1 large 1 cup 1 serving spoon (2 oz) 2/3 cups 1 cup pinch 1 tsp 1/4 cup (2 oz) 1 serving spoon (2 oz) 1/4 cup pinch
BREAKFAST FOODS & CREPES Category: Recipe: For Product: Publish Date: Breakfast Foods and Crepes Mushroom, Onion Omelets Eclipse Braising Pan 5/05 ______________________________________________________________________________ Yield: 12 Omelets Fresh Eggs Milk Salt Margarine 2 doz, large 1 1/2 cups 1/4 tsp 1 lb 1. 2. 3. 4. 5. 6. 7. Beat eggs, salt and milk together. Melt margarine in the braising pan set at 375°F.
Breakfast Foods and Crepes Pancakes Eclipse Braising Pan 5/05 ______________________________________________________________________________ Complete Pancake Mix Appropriate water for mixing Oil 1. 2. 3. 5 lbs per package directions 3 cups Heat oil in braising pan to 325°F. Drop cup of batter into the braising pan for each pancake. When the surface of the pancake is completely covered with bubbles, turn them over and cook three minutes longer.
Category: Recipe: For Product: Publish Date: Entree - Beef Beef and Macaroni Eclipse Braising Pan 5/05 ENTREE - BEEF ______________________________________________________________________________ Yield: 100 Servings Butter Onions, sliced Green Peppers, chopped Ground Beef Salt Pepper Elbow Macaroni Water Salt Tomatoes Tomato Soup 1/2 lb 1 1/2 lb 1/2 lb 17 1/2 lb 2 tbsp 1 tsp 2 lbs 3 gal 1/2 cup 3 qts (3) #5 cans 1. 2. 3.
Category: Recipe: For Product: Publish Date: Entree - Beef Beef Stroganoff Eclipse Braising Pan 5/05 ______________________________________________________________________________ 100 Servings Beef Sirloin, cut in 1’ cubes Onions, sliced Water, hot Mushrooms, fresh sliced Salt Pepper Flour Water, cold Sherry Sour Cream 20 lbs 2 lbs 1 gal 2 lbs 2 tbsp 1 tbsp 1 lb as needed to make a roux 1 cup 2 qts 1. 2. 3. 4. 5.
Category: Recipe: For Product: Publish Date: Entree - Beef Chalaupe Topping Eclipse Braising Pan 5/05 ENTREE - BEEF ______________________________________________________________________________ Yield: (100) 4 oz Servings Pinto Beans, washed Salt 1 gal 1/4 cup 1. 2. 3. 4. 5. 6. Fill heated braising pan with 3” of water. Turn thermostat to 300°F, add beans and salt. Cover pan & allow beans to boil. Reduce heat to 250°F and simmer beans until tender (2 hrs).
Category: Recipe: For Product: Publish Date: Entree - Beef Chopped Cheese Steak with Cheese Sauce Eclipse Braising Pan 5/05 ______________________________________________________________________________ 300 Servings Chopped Beef Onions, chopped Margarine Salt Pepper 34 lbs 16 lbs 1 lb 1/4 cup 2 tbsp 1. 2. 3. 4. 5. ENTREE - BEEF Yield: Sauté onions in margarine until clear. Brown beef slowly at 275°F to prevent shrinkage. Add seasonings and onions.
Category: Recipe: For Product: Publish Date: Entree - Beef Hamburgers Eclipse Braising Pan 5/05 ENTREE - BEEF ______________________________________________________________________________ Yield: (12) 4 oz Burgers Ground beef or 1/4 lb pre-formed burgers 3 lbs 1. 2. 3. Place burgers in a 325°F heated braising pan. Tilt the pan 2” so that accumulated fat drains to the front of the pan. When hamburger juice appears on the top, turn over and cook half the time as the first side.
Category: Recipe: For Product: Publish Date: Entree - Beef Italian Spaghetti & Meat Sauce Eclipse Braising Pan 5/05 ______________________________________________________________________________ 100 Servings Chopped beef, veal or pork Margarine Parsley, chopped fine Salt Pepper Garlic Salt Tomatoes, crushed Tomato Puree Tomato Paste Water Oregano Pepper 17 1/2 lbs 1 lb 1/2 cup 1/2 cup 2 tbsp 2 tbsp (2) #10 cans (1) #10 c
Category: Recipe: For Product: Publish Date: Entree - Beef Mexican Meatballs (Albondigas) Eclipse Braising Pan 5/05 ______________________________________________________________________________ ENTREE - BEEF This dish can be served as a main entree or prepared as an hors d’ oeuvre. It needs to be made with the special sauce which is made in the kettle.
Category: Recipe: For Product: Publish Date: Entree - Beef Pepper Steak Eclipse Braising Pan 5/05 ______________________________________________________________________________ (50) 6 oz Servings Oil Tenderloin Tips Salt Pepper Ginger, ground Paprika Onions, raw and sliced Garlic, minced Hot stock (Brown) Soy Sauce Red Wine Water Flour Cornstarch Green Peppers, cut into strips Mushroom, sliced 1 cup 10 lbs 3
Category: Recipe: For Product: Publish Date: Entree - Beef Pizzialo Eclipse Braising Pan 5/05 ENTREE - BEEF ______________________________________________________________________________ Yield: 48 Servings Top Round Steak, 1” thick Vegetable Oil Onions, thinly sliced Green & Red Peppers, cut 1/4 strips Tomatoes, seeded and chopped Salt Basil Italian Seasoning Oregano Red Wine Vinegar Water Pitted Whole Ripe Olives 1
Category: Recipe: For Product: Publish Date: Entree - Beef Salisbury Steak Eclipse Braising Pan 5/05 ______________________________________________________________________________ (100) 5 oz Servings Ground Beef Bread Crumbs, fresh Eggs, frozen or fresh, slightly beaten Salt Pepper 28 lbs 2 lbs 2 lbs 4 oz 2 tbsp 1. 2. 3. 4. ENTREE - BEEF Yield: Mix ground beef with bread crumbs, eggs and salt using dough hook on medium speed.
Category: Recipe: For Product: Publish Date: Entree - Beef “Surf & Turf” Stir Fry Eclipse Braising Pan 5/05 ENTREE - BEEF ______________________________________________________________________________ Yield: (75) 6 oz Portions Whole and broken shrimp Top Sirloin (strips) Onions, Oriental cut Green pepper (strips) Broccoli Crowns Teriyaki Sauce Cornstarch Salt Pepper, white Carrots, cut in julienne Salad or sesame oil Mushro
Category: Recipe: For Product: Publish Date: Page: Entree - Beef Szechwan Beef (Mongolian Beef) Eclipse Braising Pan 5/05 1 of 2 ______________________________________________________________________________ (25) 6 oz Servings Flank steak, sirloin steak, cut 1” x 1/2” x 1/2” diagonal strips Egg Whites Salt Cornstarch Salad Oil Bamboo Shoots Green Onions, diagonally cut 1/2” pieces Mushrooms, sliced Broccoli Flowerets Water chestnuts, sliced 5 lbs
Category: Recipe: For Product: Publish Date: Page: Entree - Beef Szechwan Beef (Mongolian Beef) Eclipse Braising Pan 5/05 2 of 2 ENTREE - BEEF ______________________________________________________________________________ 8. 9. 10. 11. Add the browned meat to the sauce. Add and thoroughly stir in each of the following before adding the next: water chestnuts bamboo shoots, broccoli mushrooms and green onions. Reduce heat to 250°F and continue to stir for 5 minutes.
Category: Recipe: For Product: Publish Date: Entree - Beef Taco Meat Eclipse Braising Pan 5/05 ______________________________________________________________________________ 400 Tacos Ground Meat Chili Powder Salt Black Pepper Garlic Powder Cumin Onions, chopped Tomato Paste Water Flour 20 lb 16 oz 1/4 cup 1/8 cup 3 tbsp 4 tbsp 2 lbs 1 qt 2 gal 3 lb 1 2. 3. ENTREE - BEEF Yield: Brown meat in braising pan at 325°F.
Category: Recipe: For Product: Publish Date: Entree – Non-Meat Bread Dressing Eclipse Braising Pan 5/05 ENTREE - NON MEAT ______________________________________________________________________________ Yield: (100) 3 oz Servings (300) 3 oz Servings Bacon fat Onions, finely chopped Celery, chopped Chicken Base Sage Thyme Marjoram Garlic Powder Salt Oregano Pepper Season Salt Bay Leaf Worcestershire Sauce Dried (French) Bread, chopped Wate
Category: Recipe: For Product: Publish Date: Entree – Non-Meat Pasta Primavera with Cheeses Eclipse Braising Pan 5/05 ______________________________________________________________________________ 50 Servings Pasta, dry (rotini) Sesame Oil, toasted Leeks, fresh Garlic, fresh Wax Beans, fresh Red Pepper, fresh Broccoli, fresh Carrots, fresh Salt Free Seasoning Garlic Salt Parsley Flakes, dehydrated Mozzarella Cheese, shredded 10 l
Category: Recipe: For Product: Publish Date: Entree – Non-Meat Swiss Cheese Croquettes Eclipse Braising Pan 5/05 ENTREE - NON MEAT ______________________________________________________________________________ Yield: 60 Servings (2/person) Margarine Flour Salt Cayenne Pepper Eggs, beaten Milk, hot Swiss Cheese, shredded Salad Oil 1 lb 2 oz 1 lb 11 oz 1/2 tsp 1/4 tsp 1 lb 5 oz 1 qt 1/2 cup 9 lbs 4 gal* Breading: Flour Eggs, beaten
Category: Recipe: For Product: Publish Date: Entree – Pork Bacon Eclipse Braising Pan 5/05 ______________________________________________________________________________ 10 lb Sliced Bacon, medium thickness (18) 22 ct per pound 1. 2. 3. 4. 5. ENTREE - PORK Yield: Preheat braising pan to 300°F. Increase temperature to 325°F, lay bacon in single layers. Brown on both sides (only turn once). Remove from pan. Drain on absorbent paper.
Category: Recipe: For Product: Publish Date: Entree – Pork Pork Paprika Eclipse Braising Pan 5/05 ENTREE - PORK ______________________________________________________________________________ Yield: 50 Servings Pork, cut in one inch cubes Chopped Onions Sliced Mushrooms Butter Oil Flour Tomato Paste Beef or Chicken Stock Heavy Cream White Wine Salt Pepper Paprika 10 lb 3 qts 6 lbs 1 1/2 cups 1 1/2 cups
Category: Recipe: For Product: Publish Date: Entree – Pork Sausage Patties Eclipse Braising Pan 5/05 ______________________________________________________________________________ 10 lbs Pork or Beef ground sausage patties 80 2 oz patties 1. 2. 3. 4. 5. 6. ENTREE - PORK Yield: Preheat braising pan to 300°F. Increase temperature to 325°F, lay sausage patties in a single layer. Tilt the pan 2” so that accumulated fat drains to the front of the pan.
Category: Recipe: For Product: Publish Date: Entree – Pork Southern Style Pork Steaks Eclipse Braising Pan 5/05 ENTREE - PORK ______________________________________________________________________________ Yield: 8 24 40 Boneless Pork steaks, 6 1/2 oz ea Salt Pepper Bacon, 1/2” pcs Green peppers, 1/4 x 1/4 x 2” pcs Sweet red peppers, 1/4 x 1/4 x 2” pcs Pimentos, 1/4 x 1/4 x 2” pcs Onions, sliced 1/4” thick Garlic clove, minced fine Crushed dried red
Category: Recipe: For Product: Publish Date: Entree – Pork Stir-Fry Sweet n Sour Pork Eclipse Braising Pan 5/05 ______________________________________________________________________________ (1) 1/2 gals Pork cubes Salt Pepper Butter or margarine Onion, sliced 1/8 thick Brown Sugar Cornstarch Salt Cider Vinegar Canned Pineapple juice Soy Sauce Green Pepper, Julienne Cut Pineapple Chunks 8 lb 2 tbsp & 1 1/2 tsp 1/2 t
Category: Recipe: For Product: Publish Date: Entree – Chicken Breast of Chicken L’Orange Eclipse Braising Pan 5/05 ENTREE - CHICKEN ______________________________________________________________________________ Yield: 25 Servings Boneless Chicken Breasts Butter Flour Non - whipped, whipping cream Paprika, powdered Oranges (juice only) Orange Rind 25 each 1 lb 2 lb 2 qt 2 tbsp 8 each 2 tbsp 1. 2. 3. 4. Coat each Chicken breast in flour.
Category: Recipe: For Product: Publish Date: Page: Entree – Chicken Breast of Chicken “Marengo” Eclipse Braising Pan 5/05 1 of 2 ______________________________________________________________________________ 50 Servings Chicken Breasts, boneless Mushrooms, raw Pearl Onions, frozen Black Olives, pitted (med.
Category: Recipe: For Product: Publish Date: Page: Entree – Chicken Breast of Chicken “Marengo” Eclipse Braising Pan 5/05 2 of 2 ENTREE - CHICKEN ______________________________________________________________________________ 5. 6. 7. 8. 9. 10. 11. 12. 13. 14. Make a roux from 1 lb. of flour and 1 lb. butter or margarine. Thicken beef stock with roux for your sauce. Slice mushrooms fairly thick and sprinkle over chicken when almost done. Braise with lid closed for several minutes.
Category: Recipe: For Product: Publish Date: Entree – Chicken Chicken a la King Eclipse Braising Pan 5/05 ______________________________________________________________________________ 200 Servings Chicken, cocked, diced Chicken Stock, hot Butter or Margarine Onions, chopped Celery, cut fine Green Peppers Pimentos Milk, hot Salt 20 lbs 4 gal 3 lbs 10 oz 4 lbs (1) #4 can (1) #4 can 1 gal 4 oz 1. 2. 3. 4.
Category: Recipe: For Product: Publish Date: Entree – Chicken Chicken Strips Vienna Eclipse Braising Pan 5/05 ENTREE - CHICKEN ______________________________________________________________________________ Yield: 75 Chicken breast, skinless, boneless Eggs Flour Cracker crumbs Oil, salad Water Butter Lemons Salt and pepper Chopped parsley 24 lbs 1 dozen 3 lbs 5 lbs 1 quart 1 pint 3 lbs 6 each as needed as needed 1. 2. 3. 4. 5.
Category: Recipe: For Product: Publish Date: Entree – Chicken Chicken with Rice (Arroz Con Pollo) Eclipse Braising Pan 5/05 ______________________________________________________________________________ 50 Servings Chicken, 1’ pieces Salad Oil Onions, chopped Garlic, minced Tomatoes, diced Water Rice, uncooked Parsley, minced Salt Paprika Pepper Saffron Bay Leaf Peas (defrosted) or Artichoke Hearts Pimentos, sliced 15
Category: Recipe: For Product: Publish Date: Entree – Chicken Fried Chicken I Eclipse Braising Pan 5/05 ENTREE - CHICKEN ______________________________________________________________________________ Yield: 50 Servings Chicken, legs, thighs & breast whole eggs flour shortening salt 50 pieces 18 large 2 lb 17 lb to taste 1. 2. 3. 4. 5. 6. 7. 8. Wash and drain chicken; dip into egg wash and drain. Pass to seasoned flour and coat well.
Category: Recipe: For Product: Publish Date: Entree – Chicken Fried Chicken II Eclipse Braising Pan 5/05 ______________________________________________________________________________ 125 Servings Chicken Legs, thighs & split breast Whole Eggs Flour, all purpose Vegetable Shortening Salt Pepper Paprika Evaporated Milk 125 pieces 1 dozen 4 lbs 4 gal 1/3 cup 2 tbsp 1 tbsp 1 cup 1. 2. 3. 4. 5. 6. 2.
Category: Recipe: For Product: Publish Date: Page: Entree – Chicken Stir Fry Pineapple Chicken with Sweet & Sour Sauce Eclipse Braising Pan 5/05 1 of 2 ENTREE - CHICKEN ______________________________________________________________________________ Yield: (Two 12” X 20” X 2 1/2” solid pans) (50) 7 oz Servings Sesame Oil Vegetable Oil Onions, diced (fresh or frozen) Green or red bell peppers, cut into 1/2” strips Celery, diced Chicken, skinned and diced into 1” pieces
Category: Recipe: For Product: Publish Date: Page: Entree – Chicken Stir Fry Pineapple Chicken with Sweet & Sour Sauce Eclipse Braising Pan 5/05 2 of 2 ______________________________________________________________________________ 7. 8. Add sauce mixture from above; stir until sauce thickens. Increase temperature to make mixture bubble if needed. This will thicken sauce. Pour into the 12” X 20” X 2 1/2” pans. Garnish with green onion first, then sesame seeds.
Category: Recipe: For Product: Publish Date: Entree – Turkey Cranberry Turkey Stir-Fry Eclipse Braising Pan 5/05 ENTREE - TURKEY ______________________________________________________________________________ Yield: 50 Servings Jellied cranberry sauce Dry sherry Soy sauce Vinegar Water Cornstarch Cooking oil Fresh garlic, minced Carrots, oriental sliced Zucchini, julienne slices Turkey, 1/2” cubes 3 qts 4 cups (optional
Category: Recipe: For Product: Publish Date: Entree – Sandwich Grilled Ruben Sandwiches Eclipse Braising Pan 5/05 ______________________________________________________________________________ 6 Sandwiches Thousand Island Dressing Slices of Rye Bread Thinly Sliced Corned Beef Sliced Swiss Cheese Margarine Sauerkraut 1/2 cup 12 2 lbs 1/2 lbs 1/2 lbs 1 cup 1. 2. 3. 4. 5. ENTREE - SANDWICH Yield: Spread each slice of bread with 1 tablespoon of dressing.
Category: Recipe: For Product: Publish Date: Entree – Sandwich Pizza Burger Eclipse Braising Pan 5/05 ENTREE - SANDWICH ______________________________________________________________________________ Yield: 32 Patties Ground Beef Cheddar cheese, grated Onion, chopped Salt Pepper Oregano Basil Tarragon leaves Tomato Paste Mozzarella cheese, sliced 8 lbs 14 oz 5 oz 1 1/3 tbsp to taste 1 1/3 tbsp 1 tbsp 1 tbsp 1 lb 8 oz 32 slic
Category: Recipe: For Product: Publish Date: Entree – Sandwich Tuna Melt Eclipse Braising Pan 5/05 ______________________________________________________________________________ 4 Sandwiches Tuna drained well Onions, chopped Mayonnaise Cheddar cheese, sliced Bread Margarine 6 1/2 oz 1/4 cups 1/2 cup 1/2 lb 8 Slices 1/2 lb 1. 2. 3. 4. 5. ENTREE - SANDWICH Yield: Mix tuna, onions and mayonnaise together. Spread mixture on 4 slices of bread.
Category: Recipe: For Product: Publish Date: Entree – Seafood Bayou Catfish Eclipse Braising Pan 5/05 ENTREE - SEAFOOD ______________________________________________________________________________ Yield: 25 Servings Catfish fillets (4 oz ea) Prepared mustard Worcestershire sauce Lemon juice Cayenne Pepper Tabasco sauce Salt Black pepper Cornmeal Flour Salt Vegetable Oil 7 lbs 3/4 qt 1/3 cup 1/3 cup 1/2 tsp 1/3 tsp 1/3 ts
Category: Recipe: For Product: Publish Date: Entree – Seafood Pan Fried Cod Eclipse Braising Pan 5/05 ______________________________________________________________________________ (50) 4 oz Servings Cod Fish Fillets (4 oz) Salt Ground Black Pepper Eggs, lightly beaten Milk Dry Bread Crumbs Butter Oil 12 lb 8 oz 1/2 cup 2 tbsp 2 doz 1 qt 1 gal 3 lb 2 oz 3 cups 1. 2. 3. 4. 5. 6.
Category: Recipe: For Product: Publish Date: Entree – Seafood Pan Fried Sole Eclipse Braising Pan 5/05 ENTREE - SEAFOOD ______________________________________________________________________________ Yield: (50) 4 oz Servings Fillets of Sole (5 oz fillets) Salt Ground Black Pepper Eggs, Lightly beaten Milk Dry Bread crumbs Butter Oil Lemon Juice 12 lbs 8 oz 1/2 cup 2 tbsp 2 doz 1 qt 1 gal 3 lbs 2 oz 3 cups to taste 1. 2. 3. 4. 5. 6.
Category: Recipe: For Product: Publish Date: Entree – Seafood Red Snapper Vera Cruz Eclipse Braising Pan 5/05 ______________________________________________________________________________ 50 Servings Tomatoes, Peeled, seeded, chopped Onions, chopped Green Pepper, chopped Butter Mushrooms, sliced (pre sauté) Chili Sauce Lemon Juice Parsley, chopped Garlic Thyme, Dried Salt Red Snapper Filets Shrimp, bay sized pre cooked White Wine
Category: Recipe: For Product: Publish Date: Entree – Seafood Scallops with Saffron Eclipse Braising Pan 5/05 ENTREE - SEAFOOD ______________________________________________________________________________ Yield: 50 Servings Sea scallops Butter Green Onions, chopped Powered Saffron Salt Pepper Cognac Dry Vermouth Large Tomatoes (Fresh, peeled, seeded and coarsely chopped) Mushrooms (fresh, thinly sliced) Heavy Cream 10 l
Category: Recipe: For Product: Publish Date: Entree – Seafood Steamed Shrimp, Crab and Lobster Tails Eclipse Braising Pan 5/05 ______________________________________________________________________________ (25) 6 oz Servings Shrimp Crab Legs Lobster Tails, frozen 3 lb 5 lb 4 - 8 oz tails 1. 2. 3. Add 5 gals of water and steamer inserts to braising pan. Close the lid and bring the water to a rolling boil.
Category: Recipe: For Product: Publish Date: Vegetable Bavarian Kraut Eclipse Braising Pan 5/05 ______________________________________________________________________________ Yield: (50) 6 oz Servings (150) 6 oz Servings Sauerkraut Bay Leaves White Pepper Salt Ham Base Water Cooked diced Tomatoes Butter Bratwurst (1) #10 cans 3 ea to taste to taste 1 1/3 oz 1 1/4 qt 3 lb 5 qt 4 oz 4 lb 2 oz (3) #10 cans 10 ea to t
Category: Recipe: For Product: Publish Date: Vegetable Boiled New Potatoes Eclipse Braising Pan 5/05 ______________________________________________________________________________ Yield: 25 Servings New Potatoes Salt 5 lbs 1 tsp 1. 2. 3. 4. 5. Preheat braising pan to 250°F for 4 minutes. Fill braising pan with 3” of water. Turn thermostat to 350°F cover the braising pan aid allow water to boil. Place potatoes in boiling water and close cover.
Category: Recipe: For Product: Publish Date: Vegetable Hash Brown Potatoes Eclipse Braising Pan 5/05 ______________________________________________________________________________ Yield: (25) 1/3 cup Servings Hash Brown Potatoes Butter Salt 2 1/2 lb 1/2 lb 2 tbsp Melt butter in braising pan at 350°F. Place frozen potatoes in pan, allow to brown well and turn over and brown well on the other side. VEGETABLE 1. 2. Kettle groen.com, 888-994-7636 Braising Pan groen.
Category: Recipe: For Product: Publish Date: Vegetable Steamed Asparagus Eclipse Braising Pan 5/05 ______________________________________________________________________________ Yield: (20) 1 oz Servings Fresh asparagus spears 5 lb 1. 2. 3. 4. 5. Preheat Braising Pan to 250°F for 4 minutes. Place asparagus in a 20” x 12” x 2 1/2 perforated steam table pan. Fill braising pan with 2” water and turn thermostat to 300°F.
Category: Recipe: For Product: Publish Date: Soup Herbed Vegetable Chowder Eclipse Braising Pan 5/05 ______________________________________________________________________________ Yield: 2 gals Celery, chopped Onions, chopped Green Pepper, diced Tomatoes, diced Butter Flour Salt White Ground Pepper Milk Basil Sage Rosemary Garlic Salt 4 lbs 2 lbs 8 oz 1 lb 2 lbs 8 oz 1lb 4 cups 3 tbsp 1 tbsp 2 gals
Category: Recipe: For Product: Publish Date: Soup Vegetable Rice Soup with Beef Eclipse Braising Pan 5/05 ______________________________________________________________________________ Yield: (50 ) 6 oz Servings Carrots, raw (diced) Celery, raw (diced) Onion, raw (diced) Peas, frozen Beans, frozen (cut) Tomatoes (diced) Chicken Base Beef Base Round Steak (diced fine) White Rice (raw) Cooking Oil Water Worcestershir
Category: Recipe: For Product: Publish Date: Sauce Cheese Sauce Eclipse Braising Pan 5/05 ______________________________________________________________________________ Yield: 2 gals Margarine Flour Milk Salt White Pepper Dry Mustard Paprika Worcestershire Sauce American Cheese, grated 2 lbs 1 lb 1 1/2 gal 1/4 cup 1 tsp 2 tbsp 2 tbsp 1/4 cup 4 lbs Melt Margarine. Combine all remaining ingredients except cheese.
Category: Recipe: For Product: Publish Date: Sauce Chili Con Carne Eclipse Braising Pan 5/05 ______________________________________________________________________________ Yield: (100) 5 oz Servings Ground Beef Onions, chopped Tomato Puree Kidney Beans, cooked Bean Liquid & Water Salt Chili Powder Flour, all purpose Water 10 lbs 1 lbs 4 oz 5 lbs 1 gal 4 oz 1/3 cups 4 oz 1 cup Brown beef at 350°F in the braising pan.
Category: Recipe: For Product: Publish Date: Dessert Churros (Cejew-rroes) Eclipse Braising Pan 5/05 ______________________________________________________________________________ DESSERT Churros are long, string like, crisp deep fried pastries. They are frequently sold by street vendors at fairs & are rolled in sugar. Limes or lemons are added to the frying oil, which gives Churros a distinctive flavor.
Category: Recipe: For Product: Publish Date: Dessert Cherry Blintzes Eclipse Braising Pan 5/05 ______________________________________________________________________________ Yield: 12 Servings 1. 2. 3. 4. 5. 6. 7. Preheat braising pan to 250°F for 4 minutes. Mix flour, sugar, baking powder and salt together. Stir in milk, eggs and vanilla. Beat until smooth. Turn thermostat to 325°F and pour in enough oil to thinly coat the bottom of the braising pan.
Category: Recipe: For Product: Publish Date: Dessert Fritters Eclipse Braising Pan 5/05 DESSERT ______________________________________________________________________________ Yield: 100 orders, (2) 1 oz. Fritters per order Oil Flour Salt Baking Powder Sugar Eggs, beaten Milk Fat, melted Corn or Apples or Fruit (wet) 4 gal 4 lb 1 tbsp 4 oz 2 oz 12 each 2 qts 6 oz 2 qts 2 lb 1 1/2 qt 1. 2. 3. 4. 5. 6. 7. 8.
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Crepes, page 17 Pasta Primavera With Cheeses, page 37 Taco Meat, page 35 Boiled New Potatoes, page 65 Mexican Meatballs, page 28
Steamed Shrimp, page 63 Fried Chicken, page 50-51 Steamed Asparagus, page 67 Herbed Vegetabe Chowder, page 68 Bacon, page 39 Beef Stroganoff, page 23
PROPORTION CHARTS: Yield Proportion Chart 1 tbsp 1/8 cup 1/4 cup 1/3 cup 1/2 cup 2/3 cup 3/4 cup 1 cup 1 pt 1 qt 1/2 gal 1 gal 1 lb 3 tsp liquid 2 tbsp liquid 4 tbsp liquid 5 tbsp + 1 tsp 8 tbsp liquid 10 tbsp + 2 tsp 12 tbsp liquid 16 tbsp liquid 2 cups liquid 4 cups liquid 8 cups liquid 16 cups liquid 16 oz Insert Your Own Proportion Chart 1/2 fl oz 1 fl oz 2 fl oz 4 fl oz 6 fl oz 8 fl oz 16 fl oz 32 fl oz 64 fl oz 128 fl oz Servings Per Gallon Chart Svgs/ Gallon 0.
FOODSERVICE EQUIPMENT SOLUTIONS 1055 Mendell Davis Drive • Jackson MS 39272 888-994-7636 • 601-372-3903 • Fax 888-864-7636 unifiedbrands.
