RECIPES

Arrange frozen Italian sausage crumbles and bias-sliced Italian sausage in a single layer on separate, parchment-lined sheet pans. Cover tightly and slack in cooler between 32° and 36°F prior to use.

Prepare Cajun Sausage Blend. In a stainless steel bowl toss the sausage crumbles and the bias-sliced sausage with the blackening spice; coating evenly. Heat a cast iron or nonstick sauté pan over high heat. When hot add sausage and let cook without agitating for 1–2 minutes. Gently shake the pan and turn the bias-sliced sausage. Cook for an additional 1–2 minutes. Cover and hold hot at or above 135°F.

Prepare Vegetable Blend. In a large sauté pan heat olive oil over medium-high heat. Add mushrooms, roasted onions and roasted bell pepper mix. Sauté for approximately 3–5 minutes or until mixture reaches 135°F. Add spinach and toss to incorporate. Transfer mixture to an appropriate container, cover and hold hot at or above 135°F.

To assemble single serving: Place the warm tortilla on a clean work surface. Place the scrambled eggs, 1-1/2 ounces of the hot Cajun sausage blend, 3 ounces of the hot vegetable blend, the hot hash browns and white Cheddar cheese down the center of the tortilla. Roll tightly (burrito style) and toast on a 350°F panini machine or flat top grill. Serve immediately.

Arrange frozen Italian sausage, in a single layer, on a parchment-lined sheet pan. Cover tightly and slack in cooler between 32° and 36°F prior to use.

Prepare Sausage and Pepper Blend. Heat the olive oil in a sauté pan over medium-high heat. Add the sausage crumbles and red and green bell peppers and cook for 2–3 minutes or until peppers are tender. Remove from heat, transfer to an appropriate container and hold hot at or above 135°F.

Prepare Italian Salsa. In a stainless steel bowl combine the fire-roasted tomatoes, globe tomatoes, onion, jalapeño and basil and gently fold ingredients together until completely incorporated. Season with salt and pepper, cover and hold below 40°F.

To assemble single serving: Place two warm corn flour tortillas on a clean work surface. Distribute 1/2 ounce of shredded cheese blend over the surface of each tortilla.

Place 3/4 ounces of the sausage and pepper blend down the center of each tortilla. Top with 1/2 ounce of eggs.

Roll up the taquitos (with both ends open). Place the stuffed taquitos on a parchment-lined sheet tray and bake in a preheated 350°F convection oven for approximately 8–10 minutes or until golden brown.

Remove taquitos from oven and arrange on a serving plate with 1-1/2 ounces of the Italian salsa in a ramekin.

Arrange spicy Italian sausage and bacon pieces in a single layer on separate, parchment-lined sheet pans. Cover tightly and slack in cooler between 32° and 36°F prior to use.

Arrange sheeted dough on a sheet pan. Cover tightly and slack in cooler between 32° and 36°F prior to use.

To assemble single serving: Lay the 5" x 12" dough, on a clean work surface with the longest edge parallel to the edge of the table. The dough should be oriented with the 5" side vertical and 12" side horizontal.

Portion 1 ounce of the cheese blend over the top of the surface of the dough, leaving a 1/2" border around the perimeter. Distribute the scrambled eggs evenly over the cheese.

Top the egg and cheese layers evenly with the bacon and spicy Italian sausage pieces and press slightly.

Portion the remaining 1/2 ounce of cheese blend over the layers of the other ingredients.

With the 12" side still horizontal, roll the topped dough pinwheel style to form a log.

Stretch the pinwheel to approximately 20" long and 1-1/2" in diameter.

With a sharp knife, cut the roll into individual pieces approximately 3/4" wide. This will yield a piece that weighs approximately 1/2–3/4 ounce.

On a greased, parchment-lined sheet tray lay out rolls 2" x 2", with edges touching (see photo at left). Top rolls with the additional 1/4 ounce of shredded cheese blend.

Transfer sheet tray to a preheated 350°F convection oven for approximately 10 minutes or until dough is cooked through. Serve immediately.

Chef's note: Serve with a side of country gravy or maple syrup for dipping.

Arrange frozen beef & chicken topping and pork & chicken topping in a single layer on separate, parchment-lined sheet pans. Cover tightly and slack in cooler between 32° and 36°F prior to use.

Prepare Poblano Queso. In a large sauté pan heat olive oil over medium-high heat. Add beef & chicken topping, pork & chicken topping and poblano peppers. Cook for 3–5 minutes or until peppers are tender. Add commercially prepared white dipping cheese, chile powder, cumin and crushed red pepper. Cook for an additional 3–5 minutes. Transfer to appropriate container, cover and hold hot at or above 135°F.

Prepare Bell Pepper Pico. In a stainless steel bowl combine red, yellow and green bell peppers, onion, tomato, cilantro, lime juice and olive oil. Fold to blend all ingredients evenly and season with salt and pepper to taste. Cover and hold below 40°F.

To assemble single serving: Arrange tortilla chips on a small serving plate. Top with 2 ounces of hot poblano queso and 1/2 ounce of bell pepper pico. Garnish with crumbled Cotija cheese and serve immediately.

Arrange frozen beef & chicken topping and pork & chicken topping in a single layer on separate, parchment-lined sheet pans. Cover tightly and slack in cooler between 32° and 36°F prior to use.

Prepare Arrabiata Sauce. Heat olive oil in a sauté pan over medium-high heat. Add both toppings and cook for 2–3 minutes until lightly brown. Add marinara and crushed red pepper to sauté pan and bring to a simmer. Cook for an additional 10 minutes. Transfer to an appropriate container, cover and hold hot at or above 135°F.

Prepare Ricotta Spread. In a stainless steel bowl combine the following ingredients: ricotta cheese, garlic and parsley, and gently fold together until completely incorporated. Season with salt and black pepper to taste. Cover and hold below 40°F.

Prepare Tomato, Pepper and Avocado. In a stainless steel bowl combine red, yellow and green peppers, onion, tomato, lime juice and oil. Fold together ingredients and season with salt and pepper to taste. At time of service gently fold avocado into mixture and reseason to taste.

To assemble single serving: On a clean work surface lay out three fried wonton squares. On two squares spread 3/4 ounces each of ricotta spread. Top each square with 3/4 ounces of Arrabiata sauce and 1/2 ounce of shredded cheese blend.

Transfer the dressed wonton squares (2) onto a parchment-lined sheet tray and place into a preheated 350°F convection oven. Bake for 6–8 minutes or until shredded cheese is melted.

On a presentation plate arrange one composed wonton square in the middle and top with the second composed square. Make sure the stack is steady and will not fall.

Place the third undressed wonton square on top of the stack, pressing slightly. Top the stack with 1 ounce of tomato, pepper and avocado mixture, allowing some to fall down onto the plate. Serve immediately.

Arrange frozen beef topping in a single layer on separate, parchment-lined sheet pans. Cover tightly and slack in cooler between 32° and 36°F prior to use.

Prepare Potsticker Filling. Heat light olive oil in a sauté pan over medium heat. Add the beef topping and cook for 3-4 minutes or until the beef topping is lightly browned. Remove the browned meat from the pan and place into a mixing bowl. Add the ricotta cheese, Mexican white dipping cheese, Gorgonzola cheese, Italian cheese blend, sun-dried tomatoes, garlic, parsley, black pepper, cayenne pepper and kosher salt to the bowl with the browned beef topping. Fold ingredients together until thoroughly combined. Cover and hold below 40°F.

Prepare Balsamic-Soy Dipping Sauce. Combine the soy sauce, lemon juice, rice wine, balsamic vinegar and beef base in a stainless steel bowl. Whisk together until the ingredients are combined well. Reserve for use. Cover and hold below 40°F.

To assemble single serving: Lay out three potsticker dough sheets on a cutting board.

Place 1/2 ounce of the potsticker filling in the center of each potsticker dough sheet.

Lightly brush the edges of the dough with the beaten egg.

Fold each potsticker in half, pressing the edges together to seal it tightly (see photo).

Heat the vegetable oil in a sauté pan over medium heat. Once hot, add the 3 potstickers and cook for 2–3 minutes per side or until the potstickers are golden brown and the filling reaches a minimum temperature of 165°F.

Arrange the potstickers on a serving plate.

Portion 1/2 ounce of the balsamic-soy dipping sauce in a ramekin, arrange on the serving plate and garnish with the toasted sesame seeds.

Garnish the plate with the sliced green onions.

Arrange frozen spicy Italian sausage and Canadian bacon in a single layer on a parchment-lined sheet pan. Cover tightly and slack in cooler between 32° and 36°F prior to use.

Prepare Soy-Spiked Aioli. Combine the mayonnaise, soy sauce, sriracha chile sauce, cilantro and lime juice in a bowl and whisk until well combined. Transfer to an appropriate container, cover and hold below 40°F.

Prepare Pickled Vegetable Brine. Place the rice vinegar, sweet chile sauce, granulated sugar, ginger, garlic and sambal chile sauce in a sauce pot and whisk together. Put the sauce pot on the stove and bring to a boil. Allow to boil for 2 minutes, then remove from the heat and cool the sauce to 40°F within four hours. Reserve for use.

Prepare Pickled Vegetables. Place the carrots, red, yellow and green bell peppers, white onion and cilantro into a sealable bag. Pour the 7 ounces of pickled vegetable brine over the vegetables, seal the bag (removing the air) and hold below 40°F.

To assemble single serving: Heat the olive oil in a sauté pan over medium heat. Once hot, add the Canadian bacon and spicy Italian sausage and sauté for 3–4 minutes or until the toppings are lightly browned. Transfer the toppings to an appropriate container, cover and hold at or above 135°F.

Spread 1/2 ounce of soy-spiked aioli on the cut side of the bread, on both top and bottom. Next layer the browned Canadian bacon on the heel of the bread, then layer the sliced cucumbers atop the Canadian bacon.

Top the cucumbers with 1 ounce of pickled vegetables, then top the vegetables with the browned spicy Italian sausage. Top the sausage with the feta cheese crumbles and the chopped parsley. Close the sandwich and serve.

Arrange frozen Italian sausage and beef topping in a single layer on separate, parchment-lined sheet pans. Cover tightly and slack in cooler between 32° and 36°F prior to use.

Prepare Meaty Marinara. In a saucepan over medium-high heat, mix together the Italian sausage, beef topping, fire-roasted tomatoes and marinara sauce. Bring sauce to a minimum temperature of 165°F. Remove from heat, transfer to an appropriate container, cover and hold hot at or above 135°F.

To assemble single serving: Deep fry chicken breast filet for 3-1/2–4 minutes at 350°F from frozen.

Lay the crown and heel of the grill-toasted sandwich bun, cut side up, on a clean work surface. Place the chicken breast filet on the heel of the bun. Portion 2 ounces of the meaty marinara sauce over the top of the chicken breast filet.

Lay mozzarella cheese over the top of the meaty marinara and top with the Parmesan cheese. Place heel of the bun with the chicken under a cheese-melter for approximately 15–20 seconds or until cheese is melted. Remove from cheese-melter, place crown of the sandwich bun on top of the chicken and arrange on a serving plate.

Arrange frozen spicy Italian sausage and sliced Italian sausage in a single layer on separate, parchment-lined sheet pans. Cover tightly and slack in cooler between 32° and 36°F prior to use.

Prepare Garlic Butter. Place the butter in a sauce pot and place on the stove over medium heat. Allow the butter to melt completely, then add the garlic. Continue to cook for 2 minutes or until the garlic is cooked. Remove from heat and mix in the chopped parsley, salt and black pepper. Transfer to an appropriate container, cover and hold at or above 135°F.

Prepare Bell Pepper & Onion Blend. Heat 1/4 teaspoon of the olive oil in a sauté pan over medium-high heat. Once hot, add the red, yellow and green bell peppers and sauté for 3–4 minutes or until the vegetables begin to soften. Transfer the peppers to a bowl and reserve. Heat the remaining 1/4 teaspoon of olive oil in a sauté pan over medium-high heat. Once hot, add the white onions and sauté for 3–4 minutes or until they begin to soften. Transfer the onions to the bowl with the cooked bell peppers. Mix together the peppers and onions, season with salt and peper, cover and hold hot at or above 135°F.

Prepare Fresh Tomato Sauce. Place the marinara sauce, tomatoes and basil in a sauce pot and place on the stove over medium-low heat. Once the sauce has come to a simmer and has reached a temperature of at least 165°F, remove from the heat. Transfer tomato sauce to an appropriate container, cover and hold at or above 135°F.

To assemble single serving: Heat 1/2 teaspoon of olive oil in a sauté pan over medium heat. Once hot, add the spicy Italian sausage and sauté for 3–4 minutes or until it is lightly browned. Transfer spicy sausage to an appropriate container, cover and hold hot at or above 135°F.

Heat remaining 1/2 teaspoon of olive oil in a sauté pan over medium heat. Once hot, add the sliced Italian sausage and sauté for 3–4 minutes or until it is lightly browned. Transfer sliced sausage to an appropriate container, cover and hold hot at or above 135°F.

Brush 1 ounce of the garlic butter on the cut side of the ficelle on both the top and the bottom. Place the buttered side/cut side of the bread on a 350°F flat-top for 1–2 minutes or until the ficelle is lightly toasted.

Arrange the sliced Italian sausage on the heel of the ficelle and then top that with the spicy Italian sausage. Top the sausage with 1-1/2 ounces of the heated fresh tomato sauce.

Top the tomato sauce with 1 ounce of the bell pepper & onion blend. Close the sandwich and serve.

Arrange frozen spicy Italian sausage, chicken breast strips and steak in a single layer on separate, parchment-lined sheet pans. Cover tightly and slack in cooler between 32° and 36°F prior to use.

Prepare Chimichurri. Combine the olive oil, white and red onions, vinegar, red bell pepper, garlic, parsley, cilantro, jalapeño, salt, pepper and crushed red pepper in a non-reactive mixing bowl and combine well. Cover and hold below 40°F. Note: Allow the chimichurri to marinate for at least 4 hours before using.

To assemble single serving: Heat 1/2 teaspoon of the olive oil in a sauté pan over medium heat. Once hot, add the spicy Italian sausage and the chicken breast strips and sauté for 3–4 minutes or until they are lightly browned. Transfer spicy Italian sausage and chicken to another container, cover and hold hot at or above 135°F.

Coat the steak in the remaining 1/2 teaspoon of olive oil, salt and black pepper. Cook the steak on a pre-heated 350°F char-grill for approximately 3 minutes per side until it reaches an internal temperature of 130°F. Allow the steak to rest for 3–4 minutes. Slice the steak into 3/8" thick slices, cover and hold hot at or above 135°F.

Mark the cut sides of the hoagie roll on a char-grill for approximately 25 seconds or until grill-marked. Arrange the shredded lettuce on the heel of the roll and top the lettuce with the sliced tomato. Top the tomato with the 2 ounces of carved steak.

Top the carved steak with the hot chicken strips and spicy Italian sausage. Top the sausage with the 1 ounce of the chimichurri. Top the chimichurri with the Cotija cheese. Close the sandwich and serve.

Arrange frozen toppings in a single layer on separate, parchment-lined sheet pans. Cover tightly and slack in cooler between 32° and 36°F prior to use.

Prepare Meaty Marinara Sauce. Heat the light olive oil in a saucepan over medium heat. Once the oil is hot, add the beef & chicken topping and the pork & chicken topping. Continue to cook, stirring occasionally, for 5–7 minutes or until the toppings are well browned. Add the marinara sauce to the saucepan and bring to a simmer. Continue to simmer for 15 minutes, stirring occasionally. Remove the sauce from the heat and cool to 40°F within four hours. Transfer to an appropriate container, cover and hold below 40°F.

Prepare Ricotta Filling. Combine the ricotta cheese, Parmesan cheese, Romano cheese, egg, egg yolk, garlic powder, onion powder, salt, black pepper, crushed red pepper, basil, parsley and oregano in a bowl and fold ingredients together until thoroughly combined. Cover and hold below 40°F.

To assemble single serving: Lay the cut pasta sheet on a cutting board, lengthwise (10-1/2") from left to right. Spread 1 ounce of ricotta filling on the far right quarter quadrant (first 2-1/2" from the right side of the pasta sheet). Top the ricotta filling with 1 ounce of meaty marinara sauce and then top the sauce with 1/2 ounce of shredded mozzarella. Fold the pasta sheet over the ricotta and meaty marinara stuffing (accordion-style, from left to right). Ensure the first layer is covered by the pasta, therefore allowing you to build on the second quarter quadrant.

Repeat the above step two more times. Note: Be sure to fold the pasta in the appropriate direction for each layer (accordion style). Refer to the photograph on the left.

Arrange remaining 2 ounces of the marinara sauce on the bottom of a 2"-deep half hotel pan. Place the built lasagna in the hotel pan atop the marinara sauce. Top the lasagna with 2-1/4 ounces of meaty marinara sauce and 1 ounce of shredded mozzarella.

Bake in a preheated 350°F convection oven for 14–18 minutes or until the cheese is golden brown and the internal temperature is 165°F for 15 seconds.

Heat the remaining 2 ounces of meaty marinara in a small sauce pan over medium heat. Bring meaty marinara to a temperature of 165°F for 15 seconds. Remove from heat, cover and hold hot at or above 135°F.

Remove the lasagna from the oven and arrange on a serving plate. Top the cooked lasagna with the reserved 2 ounces of hot meaty marinara sauce and then garnish with shredded Parmesan cheese and chopped parsley.

Arrange frozen pork crumbles, ham and bacon in a single layer on separate, parchment-lined sheet pans. Cover tightly and slack in cooler between 32° and 36°F prior to use.

Prepare Meaty Mac-n-Cheese Base. Combine the pork crumbles, ham, bacon, Alfredo sauce, al dente elbow macaroni and shredded Italian cheese blend in a bowl and combine well. Cover and hold below 40°F.

Prepare Breadcrumb Topping. Combine the panko breadcrumbs, Parmesan cheese, butter, parsley, dried basil and kosher salt in a bowl and mix together until well combined. Cover and hold below 40°F until ready to portion/serve.

To assemble single serving: Spray a casserole dish with nonstick cooking spray. Arrange 11-3/4 ounces of the mac-n-cheese base in the casserole dish. Top the mac-n-cheese base with 3/4 ounce of shredded Italian cheese blend. Top the cheese with 1 ounce of the breadcrumb topping.

Bake in a preheated 350°F convection oven for 15–18 minutes or until the breadcrumb topping is golden brown and the internal temperature reaches 165°F for 15 seconds.

Remove from the oven and garnish with the chopped parsley.

Arrange frozen spicy Italian sausage crumbles and chicken breast strips in a single layer on separate, parchment-lined sheet pans. Cover tightly and slack in cooler between 32° and 36°F prior to use.

Prepare Spicy Marinara Sauce. Combine the marinara sauce, sriracha chile sauce, crushed red pepper flakes and cayenne pepper in a saucepan. Heat the spicy marinara sauce over medium-low heat. Bring to a simmer and continue to simmer for 5–10 minutes. Ensure sauce reaches a minimum temperature of 165°F. Remove the sauce from the heat, transfer to an appropriate container, cover and cool the sauce to 40°F within four hours. Reserve for use.

To assemble single serving: Heat the olive oil in a sauté pan over medium-high heat. Once hot, add the portabella mushrooms, Italian sausage crumbles and the chicken breast strips and sauté for 2–3 minutes or until the mushrooms, sausage and chicken begin to brown.

Next add the garlic and sauté for 1 minute. Add 5 ounces of the spicy marinara sauce and heated penne pasta (dunk the pasta in boiling water and drain well) and allow to simmer for 2 minutes.

Toss in the cherry tomatoes and baby spinach and quickly toss.

Arrange the pasta in a serving dish and garnish with the feta cheese and parsley.

Arrange frozen spicy Italian sausage crumbles in a single layer on a parchment-lined sheet pan. Cover tightly and slack in cooler between 32° and 36°F prior to use.

Prepare Garlic Butter Sauce. Heat the olive oil in a sauce pot over medium heat. Add the garlic and sauté for 1 minute. Immediately add the white wine, bring to a boil and then turn down to a simmer. Continue to simmer until there is almost no liquid left in the sauce pot. Remove the sauce pot from the heat and whisk in the butter. Season with kosher salt, cover and hold hot at or above 135°F.

To assemble single serving: Heat the olive oil in a sauté pan over medium-high heat. Once hot, add the shrimp and spicy Italian sausage crumbles and sauté for 2–3 minutes or until the shrimp are partially cooked on both sides and the sausage begins to brown.

Next add 2 ounces of the garlic butter sauce and simmer for 1 minute. Add the heated angel hair pasta (dunk the pasta in boiling water and drain well) and allow to simmer for 1 minute.

Toss in the cherry tomatoes, kosher salt, white pepper, crushed red pepper flakes, 1-1/2 ounces of the fresh mozzarella cheese and 1/8 ounce of julienned basil and quickly toss together. Arrange the pasta in a serving dish, placing the shrimp atop the pasta. Garnish with the remaining 1/2 ounce of fresh mozzarella cheese and the remaining 1/8 ounce of basil.

Arrange frozen spicy Italian sausage crumbles in a single layer on a parchment-lined sheet pan. Cover tightly and slack in cooler between 32° and 36°F prior to use.

Prepare Spicy Marinara Sauce. Combine the marinara sauce, sriracha chile sauce, crushed red pepper flakes and cayenne pepper in a saucepan. Heat the spicy marinara sauce over medium-low heat. Bring to a simmer and continue to simmer for 5 minutes. Ensure sauce reaches a minimum temperature of 165°F. Remove the sauce from the heat, transfer to an appropriate container, cover and cool the sauce to 40°F within four hours. Reserve for use.

Prepare Spicy Tomato Herb Cream Sauce. Combine 4-1/2 ounces of the spicy marinara sauce, heavy cream and Parmesan cheese in a bowl and whisk until combined well. Cover and hold below 40°F.

Prepare Marinated Bell Peppers. Combine the red, yellow and green bell peppers, white onion, tomatoes, white balsamic vinegar, olive oil, parsley, kosher salt and black pepper in a bowl and toss together. Cover and hold below 40°F.

To assemble single serving: Heat the olive oil in a sauté pan over medium-high heat. Once hot, add the spicy Italian sausage and sauté for 2–3 minutes or until the sausage begins to brown.

Next add 6 oz. of the spicy tomato herb cream sauce, heated orzo pasta (dunk the pasta in boiling water and drain well) and Parmesan cheese. Allow to simmer for 2 minutes.

Arrange the pasta in a serving dish and garnish with the hot pulled lump crab meat (dunk the crab in boiling water and drain well) and the marinated bell peppers.

Arrange spicy Italian sausage and beef topping in a single layer on separate, parchment-lined sheet pans. Cover tightly and slack in cooler between 32° and 36°F prior to use.

Prepare Meaty Marinara. Combine spicy Italian sausage, beef topping, marinara sauce and fire-roasted, diced tomatoes in bowl. Cover and hold below 40°F.

Prepare Ricotta Filling. Combine the ricotta cheese, Parmesan cheese, Romano cheese, egg, egg yolk, garlic powder, onion powder, salt, black pepper, crushed red pepper flakes, basil, parsley and oregano in a bowl and fold ingredients together until thoroughly combined. Cover and hold below 40°F.

Combine 8 ounces of the prepared ricotta filling in a bowl with 7 ounces of the meaty marinara sauce. Fold ingredients together until well combined. Cover and hold below 40°F.

To assemble single serving: Stuff each al dente jumbo pasta shell with 1-1/2 ounces of shell filling. Arrange the stuffed shells in a half-size hotel pan with 2 tablespoons of water.

Top each stuffed shell with 1/2 ounce each of Alfredo sauce, then top with 1/4 ounce each of shredded Italian cheese blend.

Cover the pan of stuffed shells tightly with foil and bake in a preheated 350°F convection oven for 10 minutes. Remove the cover from the pan, add the fire-roasted tomatoes and continue to bake for an additional 8–10 minutes or until the cheese is golden brown and the internal temperature of the stuffed shells reaches 165°F for 15 seconds.

Remove the stuffed shells from the oven and arrange on a serving plate with 1/4 ounce of hot Alfredo sauce under each stuffed shell. Top the stuffed shells with the shredded Parmesan cheese and chopped parsley. Garnish plate with the hot fire-roasted, diced tomatoes.

Arrange frozen Italian sausage and beef topping in a single layer on separate, parchment-lined sheet pans. Cover tightly and slack in cooler between 32° and 36°F prior to use.

Prepare Lasagna Soup Base. Heat the olive oil in a sauce pot over medium heat. Once hot add the Italian sausage and beef topping to the pot. Sauté the toppings for 3–4 minutes or until golden brown. Add the tomato basil soup, cooked mafalda pasta, fire-roasted diced tomatoes, heavy cream, salt and black pepper to the pot. Turn the heat to low and bring to a simmer. Simmer the lasagna soup base for 15 minutes, stirring occasionally. Remove from heat, transfer to an appropriate container and hold hot at or above 135°F.

Prepare Ricotta Cheese Mix. Combine the ricotta cheese, Parmesan cheese, Romano cheese, egg, egg yolk, garlic powder, onion powder, salt, black pepper, crushed red pepper flakes, basil, parsley and oregano in a bowl and fold ingredients together until thoroughly combined. Cover and hold below 40°F.

Prepare Tomato-Bell Pepper Pico. Combine the tomatoes, red and green bell peppers, white onion, garlic, olive oil, white balsamic vinegar, salt and black pepper in a bowl and toss together. Cover and hold below 40°F.

To assemble single serving: Portion 8 ounces of lasagna soup base into a bowl. Top the soup base with 1-1/2 ounces of the ricotta cheese mix. Top ricotta cheese with 1/2 ounce of the Italian cheese blend. Place under a pre-heated salamander/cheese melter and melt the cheese. Once the cheese is melted, place 1 ounce of tomato-bell pepper pico over the cheese. Garnish with parsley and serve.

Arrange frozen beef topping in a single layer on a parchment-lined sheet pan. Cover tightly and slack in cooler between 32° and 36°F prior to use.

Prepare Ricotta Cheese & Beef Filling. Heat the olive oil in a sauce pot over medium heat. Once hot add the beef topping to the pot and sauté for 3–4 minutes, or until golden brown. Remove the beef topping from the pot and transfer to appropriate container. Cool the beef topping to 40°F within four hours. Once the beef topping is cooled to 40°F remove from the refrigerator. Add the ricotta cheese, Parmesan cheese, Romano cheese, garlic powder, onion powder, salt, black pepper, crushed red pepper flakes, basil, parsley and oregano in the bowl with the beef topping and fold ingredients together until thoroughly combined. Cover and hold below 40°F.

Prepare Beef Tortelloni. Lay out two cut egg roll wrappers on a cutting board. Place 2 ounces of ricotta cheese & beef filling in the center of each egg roll wrapper. Lightly brush the edges of the dough with the beaten egg. Fold each filled egg roll wrapper in half to form a half moon, being sure to remove any excess air and pressing the edges together to seal it tightly. Bring the points of the long side of the triangle together to form a ring and seal with pressure between fingers. Arrange the beef tortelloni on lightly oiled, parchment-lined pan, cover and hold below 40°F.

Prepare Tomato Basil Soup Base. Combine the tomato basil soup and the chicken stock in a sauce pot. Put on the stove over medium-low heat and bring to a boil, stirring occasionally. Once the soup base has come to a boil, remove from the stove, transfer to an appropriate container, cover and hold hot at or above 135°F.

To assemble single serving: Bring a pot of salted water to a boil. Once boiling, drop in 2 each of the beef tortelloni and cook for 4–6 minutes or until the filling reaches a minimum temperature of 165°F.

Once the beef tortelloni are through cooking, remove from the boiling water. Next portion 6 ounces of tomato basil soup base into a bowl. Top the soup base with 2 each of the cooked beef tortelloni. Garnish with the diced tomatoes, Parmesan cheese, basil and parsley.

Arrange spicy Italian sausage, beef topping and sliced ham in a single layer on separate, parchment-lined sheet pans. Cover tightly and slack in cooler between 32° and 36°F prior to use.

Prepare Pho-talian Soup Base. Heat the olive oil in a sauce pot over medium heat. Once hot add the spicy Italian sausage, beef topping and sliced ham to the pot and sauté for 3–4 minutes or until they begin to brown. Next add the beef broth and beef base to the pot. Turn the heat to low and bring to a simmer. Simmer the pho-talian soup base for 15–20 minutes, stirring occasionally, or until the flavors have come together. Remove the soup base from the heat, transfer to an appropriate container, cover and hold hot at or above 135°F.

Prepare Sun-Dried Tomato Sriracha. Place the sun-dried tomatoes, sriracha chile sauce and water in a food processor and puree until smooth. Transfer to a container, cover and hold below 40°F.

To assemble single serving: Portion 10 ounces of pho-talian soup base in a serving bowl. Place the heated cappellini pasta (dunk the pasta in boiling water and drain well) in the center of the bowl. Garnish with the green onions.

Combine the red, yellow and green bell peppers and arrange in a small side dish. Likewise, arrange the baby spinach, tomatoes and 1 ounce of the sun-dried tomato sriracha each in a separate side dish or in a compartmentalized serving dish and serve.

Arrange frozen beef & chicken topping in a single layer on a parchment-lined sheet pan. Cover tightly and slack in cooler between 32° and 36°F prior to use.

Prepare Italian Taco Filling. Heat the olive oil in a sauté pan over medium-high heat. Once hot, add the beef & chicken topping and sauté for 2–3 minutes or until the beef & chicken topping begins to brown. Reduce heat to low, add the marinara sauce, sun-dried tomatoes, chile powder and crushed red pepper flakes and simmer for approximately 6–8 minutes. Ensure sauce reaches a minimum temperature of 165°F. Remove from heat; transfer to an appropriate container and hold hot at or above 135° F.

Prepare Tuscan Salsa. Combine the fire-roasted, diced tomatoes, globe tomatoes, white onion, jalapeño pepper, lemon juice, basil, parsley, oregano, garlic, salt, black pepper and cayenne pepper in a non-reactive bowl and fold together until well combined. Cover and hold below 40°F.

To assemble single serving: Lay out corn-flour tortillas on a clean work surface.

Top one-half of each tortilla with 2 ounces of the Italian taco filling. Top the taco filling on each tortilla with 1/2 ounce of the Italian cheese blend.

Fold the tortillas into a half moon shape and place on a parchment-lined sheet pan and bake in a preheated 350°F convection oven for approximately 5–8 minutes or until brown and crisp.

Arrange 2 each baked tacos on a serving plate with a ramekin filled with 1-1/2 ounces of Tuscan salsa.

Arrange frozen beef topping and Italian-style pork in a single layer on separate, parchment-lined sheet pans. Cover tightly and slack in cooler between 32° and 36°F prior to use.

Prepare Italian Queso Filling. Heat the olive oil in a sauté pan over medium-high heat. Add the beef topping and Italian-style pork and sauté for 3–4 minutes or until the meat is lightly browned. Remove the beef topping and Italian-style pork with a slotted spoon and place into a mixing bowl.

Add the white onion and red, yellow and green bell peppers into the hot sauté pan and cook for 2–3 minutes or until the vegetables are tender. Add the minced garlic and continue to sauté for 1 minute. Remove the vegetables from the sauté pan and add them to the bowl with the browned meats.

Heat the Mexican white dipping cheese according to the manufacturer’s instructions. Add the hot Mexican white dipping cheese, Italian cheese blend, black pepper and oregano to the bowl of browned meats and vegetables. Combine all the ingredients well and reserve for use. Hold hot at or above 135°F.

Prepare Spicy Tomato Basil Salsa. Combine the fire-roasted, diced tomatoes, globe tomatoes, white onion, jalapeño pepper, lemon juice, basil, parsley, oregano, garlic, salt, black pepper and cayenne pepper in a non-reactive bowl and fold together until well combined. Cover and hold below 40°F.

To assemble single serving: Remove 1 flour tortilla from the package and brush one side lightly with the light olive oil. Turn the tortilla over and spread 2 ounces of the hot Italian queso filling on one-half of the tortilla. Top the queso with the sliced fresh mozzarella cheese.

Fold the filled tortilla in half (half moon style) and immediately place on a pre-heated 450°F char-grill for 25-30 seconds per side or until the quesadilla has grill marks and is heated to a minimum temperature of 165°F.

Serve with 1 ounce of spicy tomato basil salsa and 1 ounce of sour cream.

Arrange frozen pork & chicken topping and beef & chicken topping in a single layer on separate, parchment-lined sheet pans. Cover tightly and slack in cooler between 32° and 36°F prior to use.

Prepare Meaty Red Chile Sauce. Heat the olive oil in a sauce pot over medium heat. Add the pork & chicken topping crumbles and beef & chicken topping crumbles and sauté for 3–4 minutes or until golden brown. Immediately add 8 ounces of the red chile tomato sauce (see recipe), bring to a boil and then turn down to a simmer. Simmer for 10 minutes, remove from the heat, transfer to an appropriate container, cover and hold hot at or above 135°F.

Prepare Red Chile Tomato Sauce. Combine the marinara sauce, New Mexico chile puree, ancho chile puree, water, sambal, chili powder and cayenne pepper in a sauce pot. Bring to a boil on the stove over medium heat. Once boiling, reduce the heat to low and simmer for 15 minutes. Remove from the heat, transfer to an appropriate container, cover and hold hot at or above 135°F.

Prepare Rustic Polenta. Heat the butter in a sauté pan over medium heat. Once hot, add the frozen corn kernels and sauté for 4–6 minutes or until the corn begins to brown. Add the corn into the prepared soft polenta. Mix the Parmesan cheese into the prepared polenta with corn, transfer to an appropriate container, cover and hold hot at or above 135°F.

Prepare Marinated Bell Peppers. Combine the red, yellow and green bell peppers, white onion, tomatoes, white balsamic vinegar, olive oil, parsley, kosher salt and black pepper in a bowl and toss together. Cover and hold below 40°F.

To assemble single serving: Portion 5 ounces of rustic polenta on a plate. Top the polenta with 2-1/2 ounces of meaty red chile sauce, then top that with the shredded Italian cheese blend. Place under a salamander until the cheese is melted. Remove from the salamander and garnish with 1/2 ounce of marinated bell peppers. Serve immediately.

Arrange frozen beef topping and spicy Italian sausage in a single layer on separate, parchment-lined sheet pans. Cover tightly and slack in cooler between 32° and 36°F prior to use.

Prepare Balsamic Soy Tomatoes. In a stainless steel bowl: mix soy sauce, balsamic vinegar, olive oil and black pepper and whisk thoroughly. Gently toss the quartered cherry tomatoes in the soy and balsamic mixture and hold below 40°F.

To assemble single serving: Heat olive oil in a sauté pan over medium-high heat. Add red, yellow and green peppers and garlic and cook for 1–2 minutes or until tender. Add the spicy Italian sausage and beef topping and cook for an additional 2–3 minutes.

Add the cooked basmati rice to the sauté pan and heat, stirring frequently, until it reaches 165°F. Transfer to an appropriate container and hold hot at or above 135°F until needed.

Heat a separate non-stick sauté pan over medium-high heat; add egg whites, stirring frequently, and cook for approximately 1–2 minutes or until the egg whites are opaque. Add the Parmesan cheese and mix together completely.

Add the Parmesan egg whites to the rice mixture and gently fold to completely incorporate. Add the salt and pepper to taste.

Portion the stir-fried rice into a serving bowl. Top with 1-1/4 ounces of balsamic soy tomatoes, drizzle the rice with some of the balsamic soy tomato marinade and garnish with the green onions.

Arrange frozen beef & chicken topping in a single layer on a parchment-lined sheet pan. Cover tightly and slack in cooler between 32° and 36°F prior to use.

Prepare Italian Taco Filling. Heat the olive oil in a sauté pan over medium-high heat. Once hot, add the beef & chicken topping and sauté for 2–3 minutes or until the beef & chicken topping begins to brown. Reduce heat to low, add the marinara sauce, sun-dried tomatoes, chile powder and crushed red pepper flakes and simmer for approximately 6–8 minutes. Ensure sauce reaches a minimum temperature of 165°F. Remove from heat, transfer to an appropriate container and hold hot at or above 135°F.

Prepare Basil-Bell Pepper Pico. Combine red, yellow, and green bell peppers, red onion, lemon juice, balsamic vinegar, garlic, salt and basil in a bowl and mix to combine thoroughly. Cover and hold below 40°F.

To assemble single serving: Pre-heat a char-grill on high (450°F–500°F). At time of service, grill one side of the tortillas. Remove tortillas from grill and place on a warm serving plate, grill-mark sides down.

Top each tortilla with 2 ounces of the Italian taco filling. Top the taco filling with 1/4 ounce of the basil-bell pepper pico and garnish each taco with sprigs of Italian parsley.

Arrange frozen toppings in a single layer on separate, parchment-lined sheet pans. Cover tightly and slack in cooler between 32° and 36°F prior to use.

Prepare Meaty Chili Base. Heat a sauce pot over medium heat. Once hot add the diced pepperoni, beef topping and sliced Italian sausage to the pot. Sauté the toppings for 3–4 minutes, or until golden brown. Transfer meat to an appropriate container, cover and hold hot at or above 135°F. Heat the sauce pot again over medium heat, then add the red, yellow, and green bell peppers and yellow onion. Sauté for 3–4 minutes or until the vegetables begin to soften. Add the reserved toppings and the garlic into the sauce pot. Sauté for 1 minute, then add the vegetarian chili, cannellini beans and water to the pot. Turn the heat to low and bring to a simmer. Simmer the chili base for 12–15 minutes, stirring occasionally, or until the flavors have come together. Remove from the heat and reserve for use, cover and hold hot at or above 135°F.

Prepare Tomato-Basil Salsa. Combine the tomatoes, white onion, basil, parsley, olive oil, white balsamic vinegar, garlic, salt and black pepper in a bowl and toss together. Cover and hold below 40°F.

To assemble single serving: Portion 6 ounces of meaty chili base (see recipe) into a bowl. Top the chili with the diced fresh mozzarella cheese, then top that with a 1/2 ounce of tomato basil salsa (see recipe). Garnish with the sliced green onions and serve.