Recipes

Various recipes submitted by Mission employees, foodservice community members, and you!

  • 4th of July Menu

    Photo

    Independence Day is 1 week from today so we have concocted a delightful summertime menu in preparation for the weekend festivities. Shish Kabobs, Peppered Couscous, Watermelon and Serrano Salad, and a Flag Cake will make for a patriotic and delicious lunch or dinner. Ice down your cold beverages and a selection of rosé and white wine in one of our attractive hammered stainless steel tubs. Build Your Own Shish Kabobs w/ Lemon Garlic Shrimp & Veggies: Shish kabobs are great for grilling and summer days spent outdoors or on picnics. Since I'll be spending the 4th on the Texas coast, Shrimp is my choice of meat, but this recipe also has Chicken and Beef substitutes available.} Ingredients: Lemon-Garlic Shrimp: 3 cloves garlic, minced 2 shallots, minced 1 bay leaf (fresh or dried) 2 tablespoon fresh thyme leaves 1/4 cup finely chopped fresh Italian parsley 1 teaspoon chili pepper flakes 1/4 cup olive oil 2 tablespoons freshly squeezed lemon juice 1 pound (16 to 20 count) shrimp, shelled and deveined Veggies For Kabobs: Bell peppers Onions Cherry tomatoes Mushrooms Italian squash Baby potatoes, boiled until cooked through Corn on the cob, husked and sliced into 1/2-inch-thick rounds Balsamic Basting Vinaigrette for Veggies: 1/4 cup olive oil 2 tablespoons balsamic vinegar Salt and pepper If using bamboo skewers, soak them in water for 1 hour to retard charring. What You Do: 1. Whisk together all of the lemon garlic shrimp ingredients (except the shrimp) in a bowl. Toss the shrimp in the mixture until evenly coated. Cover and marinate in refrigerator for 2 hours. 2. Cut vegetables into bite-size pieces. 3. Puree balsamic basting vinaigrette ingredients in a blender for 30 seconds. 4. Place shrimp and veggies in individual bowls and set out buffet style. Instruct your guests to skewer their own kabobs and baste veggies with balsamic vinaigrette. 5. Grill kabobs directly over heat source for about 10 to 15 minutes, turning 1/4 rotation every 2 to 3 minutes, or until the shrimp (or meat of your choosing) is cooked throughout. What You'll Need: Whisk & Mixing Bowl, Blender, Shish Kabob Skewers, Basting Brush Peppered Couscous (8 servings) I had the great privilege of trying this recipe first with Patricia Wells herself and this recipe is simple, fresh and zesty, and best yet, it is easy to make ahead. Perfect July 4th material. Ingredients: 1.5 cups medium grain instant couscous 3 tablespoons fresh squeezed lemon juice 1 tablespoon extra virgin olive oil 1.5 teaspoons fine sea salt 1 pound red ripe tomatoes, cored and quartered 4-5 bell peppers (assorted colors) cut into a very fine dice 1/8 teaspoon ground Espelette pepper (or ground mild chile) 1/8 teaspoon ground Cayenne pepper 2 tablespoons chiffonade of fresh mint leaves What You Do: 1. Place couscous in a very fine sieve and rinse under cold water. Put in a large bowl and toss with a fork to fluff. Set aside. 2. In a food processor or blender, add the lemon juice, salt, tomatoes, Espelette pepper and Cayenne. Process to blend. 3. Pour mixture into the couscous, tossing with a fork, and set aside for about 3 minutes, occasionally fluffing and stirring until all the liquid is absorbed. 4. Add the diced pepper and mint. Toss and serve! What You'll Need: Fine Sieve, Mixing Bowl, Blender, Cutting Board & Santoku Knife Watermelon and Serrano Salad (RECIPE FOUND HERE) This delicious side combines juicy summer watermelon with a kick of heat in the serrano. The perfect blend of sweet and spicy makes it a popular side dish on a hot summer afternoon. Flag Cake: The always lovely Ina Garten of the Barefoot Contessa provided this recipe for a patriotic Flag sponge cake with homemade icing and fresh berries. You can keep this as simple as you want but the concept is wonderful for a patriotic holiday. Ingredients (for the cake) 18 tablespoons (2 1/4 sticks) unsalted butter at room temperature 3 cups sugar 6 extra-large eggs at room temperature 1 cup sour cream at room temperature 1 1/2 teaspoons pure vanilla extract 3 cups flour 1/3 cup cornstarch 1 teaspoon kosher salt 1 teaspoon baking soda Ingredients (for the icing) 1 pound (4 sticks) unsalted butter at room temperature 1 1/2 pounds cream cheese at room temperature 1 pound confectioners' sugar, sifted 1 1/2 teaspoons pure vanilla extract
  • 2 half-pints blueberries
  • 3 half-pints raspberries
  • What You Do: 1. Heat the oven to 350 degrees F. 2. Butter and flour an 18 by 13 by 1 1/2-inch sheet pan. 3. Cream the butter and sugar in the bowl of an electric mixer fitted with the paddle attachment on high speed, until light and fluffy. On medium speed, add the eggs, 2 at a time, then add the sour cream and vanilla. Scrape down the sides and stir until smooth. 4. Sift together the flour, cornstarch, salt, and baking soda in a bowl. With the mixer on low speed, add the flour mixture to the butter mixture until just combined. 5. Pour into the prepared pan. Smooth the top with a spatula. Bake in the center of the oven for 20 to 30 minutes, until a toothpick comes out clean. Cool to room temperature. 6. For the icing, combine the butter, cream cheese, sugar, and vanilla in the bowl of an electric mixer fitted with the paddle attachment, mixing just until smooth. Spread three-fourths of the icing on the top of the cooled sheet cake. 7. Outline the flag on the top of the cake with a toothpick. Fill the upper left corner with blueberries. Place 2 rows of raspberries across the top of the cake like a red stripe. Put the remaining icing in a pastry bag fitted with a star tip and pipe two rows of white stripes below the raspberries. Alternate rows of raspberries and icing until the flag is completed. Pipe stars on top of the blueberries. {Optional step} 8. ENJOY! What You'll Need: Sifter, Bake Sheet, Spatula, Pastry Bag & Star Tip {optional} Watch Ina in action with this step-by-step video! http://www.foodnetwork.com/inas-flag-cake/video/index.html Recipes Courtesy of Barefoot Contessa Family Style, Patricia Wells Food Lovers Guide to Paris...And Provence, Choosy Beggars, and Bob Blumer from The Surreal Gourmet
  • Perfect Peach Crisp

    If you've ever been to the Texas Hill Country in the summertime, you know that the Peaches are unbelievably good. Juicy, sweet as sugar, and completely satisfying, these little fruits captivate everyone who tries them in season. If you are a peach lover, like me, you'll have to try this recipe for a delightful Peach Crisp. I've made it before using Fredericksburg peaches (and some Mission products!) and it made for the best summertime dessert- Enjoy!   Ingredients:
    • 5 whole To 6 Whole Fresh Peaches (best When Not Overly Ripe Or Soft)
    • 1 cup Flour
    • ½ cups Sugar
    • ½ cups Light Brown Sugar, Firmly Packed
    • ½ teaspoons Ground Cinnamon
    • ½ teaspoons Ground Nutmeg
    • ¼ teaspoons Salt
    • 1 stick Butter (1/2 Cup)
    • ½ whole Lemon
    • 2 tablespoons real maple syrup
    What You'll Need: Mixing Bowl Fork or Pastry Cutter Microplane lemon zester Lemon squeezer Measurers Small Baking Pan Aluminum Foil Disher What You Do: 1. In a medium bowl, mix flour, sugar, light brown sugar, cinnamon, nutmeg and salt using a fork or pastry cutter. Cut butter into small pieces and gradually add to flour mixture until evenly mixed. 2. Peel peaches into a bowl. Add the zest from half a lemon. Squeeze juice from lemon half and stir in with peaches and zest. Add 2 tablespoons real maple syrup to peaches, stir well. 3. Pour peach mixture into a small pan (8" or 9" square) and cover evenly with crumb topping. Cover with foil and bake at 350ºF for 15 minutes. 4.  Remove foil and bake for an additional 20 to 30 minutes or until crisp and brown on top. 5. Add a dallop of vanilla ice cream and enjoy!
    Recipe & top photo courtesy of The Pioneer Woman  {A wonderful cooking blog for all the foodies out there!}
  • Watermelon & Serrano Chili Salad

    Memorial Day is this weekend and what better way to turn up the heat than by grilling? Well, we'll tell you. We've found the perfect side dish to your meat or fish entree that is equally refreshing as it is spicy and flavorful. {Not to mention its main ingredient captures the very essence of summer.} This Watermelon and Serrano Chili Salad is juicy and sweet with a nice kick of heat, and it's sure to get things fired up for your Memorial Day Weekend. Ingredients: 1/2 Watermelon (6-7 cups) 2 serrano chili peppers 1.5 tsp lime zest 1.5 freshly squeezed lime juice 2 tbsp rice vinegar 2 green onions handful mint (1/3 cup chopped) small handful cilantro (1/4 cup chopped) salt and pepper to taste What You'll Need: Mixing Bowl & Whisk  Knives & Cutting Board Juicer {for extracting lime juice} Measurers Zester What You Do: 1. Cut chilis in half and scoop out the seeds and membranes 2. Finely chop the chilis until minced 3. In a small bowl, zest and juice the limes, and add the rice vinegar. 4. Add the de-seeded chilis to the bowl and season with salt and pepper { You can be generous with the salt because you'll be seasoning the watermelons as well, not just the dressing.} 5. Whisk the dressing together, cover, and let sit in the refrigerator so the peppers can marinate. 6. Cut green and white rind off the watermelon and then cut the watermelon into 1 inch cubes. 7. Chop up the mint and cilantro, waiting to add it until right before the dish is served {Otherwise, it will wilt...} 8. In a mixing bowl, add the dressing over the watermelon and add chopped mint leaves and cilantro to the top. Salt and Pepper if needed. 9. Mix gently and serve immediately. Enjoy! We hope you have a wonderful Memorial Day Weekend- be safe! Recipe and Photo Courtesy of Choosy Beggars
  • A Cinco de Mayo Recipe

    With Cinco de Mayo less than two weeks away, the city of San Antonio is gearing up for some good Mexican food. Guacamole is one of those foods that makes its way onto almost every Mexican entrée dish and can be served as a side, an appetizer, or simply to add a touch of color for presentation purposes. It's a versatile "go-to." Not to mention it is easy to make, works wonderfully in a variety of settings, and is delicious and satisfying. Happy Cinco de Mayo! Here's What You'll Need: 2-3 ripe avocados 1 medium sized lime, juiced 2 tablespoons of chopped cilantro ¼ red onion, finely diced Salt and Pepper (to taste) (If you like yours on the spicier side add in a touch of serrano chili!) Here's What You Do: 1. In a mixing bowl, mash the avocados with a fork and squeeze in the lime juice. 2. Add in the red onion and salt and pepper to taste. 3. Last, garnish with freshly chopped cilantro and store chilled until ready to serve. If you're looking for a truly authentic presentation, check out our molcajetes for sale here!
  • Irish Soda Bread

    From all of us at Mission Restaurant Supply, we'd like to wish everyone a Happy St. Patrick's Day. Being an Irish holiday, we've decided to share one of the ultimate Irish foods: Soda Bread. There are many variations to this dish and this particular version contains raisins and a few additional baking essentials {1 egg, sugar, and a smidge of butter} that are often left out in other soda bread recipes. I think the addition will make it that much more flavorful. Best yet, this recipe is easy, straight forward, and  we've got all the cooking supplies you'll need to make it right here at Mission Restaurant Supply!

    Irish Soda Bread

    Prep time: 15 minutes                   Cook Time: 40 minutes Makes 1 loaf INGREDIENTS: 4-4 ½ cups flour 2 Tbsp sugar 1 teaspoon salt 4 Tbsp butter 1 cup raisins 1 large egg, lightly beaten 1 ¾ cups buttermilk WHAT YOU NEED: Mixing Bowl Wire Whisk Pastry Cutter Mixing Spoon Cast Iron Skillet or Baking Sheet Knife WHAT YOU DO:
    1. Preheat oven to 425 degrees. Whisk together 4 cups of flour, the sugar, salt, and baking soda in a large mixing bowl.
    2. Using a pastry cutter, work the butter into the flour mixture until it resembles coarse meal, and then add the raisins.
    3. Make a well in the center of the flour mixture. Add beaten egg and buttermilk to well and mix in with a wooden spoon until dough is stiff. Knead dough in bowl- just long enough to form a rough ball.
    4. Transfer dough to lightly floured surface and shape into a round loaf. {Dough should be moist.}
    5. Transfer dough to a large, lightly greased cast-iron skillet or a baking sheet. With a serrated knife score the top of the dough about an inch to an inch and a half deep in an "X" shape so that heat can seep through the dough while cooking. Cook in the oven for 35-45 minutes until the top is golden brown. {Verify doneness by inserting a skewer and making sure it comes out clean.}
    6.  Let bread cool for 5-10 minutes and serve!
    Recipe and Photo Courtesy of Simply Recipes.

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  • Margarita 101

    The Margarita is one of those classic, year-round drinks here in South Texas and it tends to sound better and better when the temperatures are on the rise. So we've decided to share with you a traditional Margarita Recipe, San Antonio style. Equal parts smooth, salty, sweet, and sour, this drink is delicious and refreshing. We like them best down here without all the concentrated syrup and fruity flavorings- just back to the basics. 

      Ingredients  {Makes 1 margarita}
    • 2 shots tequila
    • 2 shots freshly squeezed lime juice 
    • 2 shots Controy Licor de Naranjas {Orange Liquer for a subtle sweetness} or Triple Sec 
    • Big scoop of ice 

    What you need:

    What You'll Do:

    For Margaritas on the Rocks:  If you like your 'ritas' on the rocks, add all the contents to a shaker and shake away. Pour over ice and garnish with a wedge of lime. 
    For Frozen Margaritas: If you like your 'ritas' frozen you will add all the contents to a bar blender and let it mix until the ice is in small flakes and the drink is at a slushy consistency.   Now, raise your glass and as they in Spanish: !Salud! 
      
  • French Onion Soup

    What is it about French Onion Soup in the winter? Full of flavor, satisfying, warm, and delicious, it always seems to do the trick. This soup seems to make its way onto both lunch and dinner menus in a variety of restaurant settings. Enjoy! Ingredients
  • 1 stick Butter
  • 4 whole Large (or 6 Medium) Yellow Onions, Halved Root To Tip, And Sliced Thin
  • 1 cup (generous) Dry White Wine
  • 4 cups Low Sodium Chicken Broth
  • 4 cups Beef Broth
  • 2 cloves Minced Garlic
  • Worcestershire Sauce
  • Several Thick Slices Of French Bread Or Baguette
  • 5 ounces, weight (to 7 Ounces) Gruyere Cheese, Grated What You'll Need
  • Dutch Oven/ Oven-Safe Soup Pot
  • Cooking & Serving Spoons
  • Measurers
  • Cheese Grater
  • Cutting Board & Knife
  • Bread Knife
  • Sheet Pan
  • Soup Bowls
  • What You Do 1. Preheat oven to 400 degrees. 2. Melt butter in a heavy soup pot or Dutch oven over medium-low heat. 3.  Add onions and cook, covered, for 20 minutes. 4. Place soup pot into the oven with the lid slightly ajar to ensure the onions will brown. 5.  Allow onions to cook in the oven for 1 hour, stirring at least once during the cooking process so onions won't stick and burn. 6. Remove pot from oven and place back on stovetop over medium heat. Stir, scraping off all the brown, flavorful bits. 7. Turn off heat and pour in wine. Turn heat back to medium. Cook wine for five minutes, allowing it to reduce. 8.  Add broths, Worcestershire Sauce and minced garlic and reduce heat to low. Simmer for 30 to 45 minutes. 9. Butter one side of the bread slices and broil over low heat, allowing bread to brown and become crispy. 10. When soup is ready, ladle into bowl or ramekin. Place crispy bread on top, and then sprinkle generously with grated cheese. 11.  Broil until cheese is melted and bubbly. Serve immediately. Recipe Courtesy of Ree Drummond of The Pioneer Woman
  • Chinese New Year Pork Dumplings

    The Chinese New Year is one of China's most culturally significant holidays and celebrations are currently underway to ring in The Year of the Rabbit. The Chinese New Year is steeped in tradition, much of which includes cooking traditional Chinese dishes and uniting whole families together to remember their ancestors and deceased family over a home-cooked meal.  Since we at Mission are always interested in the culinary side of these occasions, we dug around and found a few dishes that are customarily made during this 15 day festival. In addition, we have provided links to our website with some of the Asian cookware that will be necessary to make these meals. Check back every so often for a new Asian recipe/ tid bit regarding Asian cooking. Homemade Pork Dumplings Original recipe yield: 100 dumplings Ingredients: 100 (3.5 inch square) wonton wrappers 1 3/4 pounds ground pork 1 tablespoon minced fresh ginger root 4 cloves garlic, minced 2 tablespoons thinly sliced green onion 4 tablespoons soy sauce 3 tablespoons sesame oil 1 egg, beaten 5 cups finely shredded Chinese cabbage Instructions: 1. In a large bowl, combine the pork, ginger, garlic, green onion, soy sauce, sesame oil, egg and cabbage. Stir until well mixed.   2. Place 1 heaping teaspoon of pork filling onto each wonton skin. Moisten edges with water and fold edges over to form a triangle shape. Roll edges slightly to seal in filling. Set dumplings aside on a lightly floured surface until ready to cook. 3. To Cook: Steam dumplings in a covered bamboo or metal steamer for about 15 to 20 minutes. Serve immediately with soy sauce or sauce or your choosing. What You'll Need: Asian Steamer (Bamboo or Metal) Large Mixing Bowl Measurers Cutting Board & Knife (For prep work) Chopsticks, Soy Sauce Bottle, other Asian servers and utensils Recipe Courtesy of Allrecipes.com
  • Caramelized Onion & Prosciutto Pizza

    This would be the perfect pizza to make for an impromptu dinner and would make great leftovers the next day! Not only does it sound delicious (hello mozzarella and prosciutto!) but it looks like a low maintenance, no hassle, easy dish that will satisfy Steelers and Packers fans alike. Enjoy! Ingredients: 1 Whole Pizza Crust {Click here for a basic, homemade pizza crust recipe.} Olive Oil, for Drizzling 1 whole Large Red Onion, Halved and Thinly Sliced 1/4 cups Brown Sugar Kosher Salt To Taste Parmesan Cheese, Grated 10 ounces, weight Fresh Mozzarella Cheese, Thinly Sliced 8 slices Proscuitto (More to Taste) You'll Also Need: Rolling Pin Sheet Pan Tongs Fry Pan Pizza Cutter & Server Instructions: 1. Preheat oven to 500 degrees 2. Heat 2 tablespoons of olive oil in a large skillet. Add onions and brown sugar and toss/stir for a few minutes until onions are brown and cooked. Set aside. 3. Roll out pizza dough to a rectangular shape. Drizzle olive oil, sprinkle salt, followed by the parmesan. 4. Lay slices of mozzarella evenly over top of the crust. Arrange caramelized onions over top of the mozzarella. Lay slices of prosciutto over the onions 5. Bake between 15 and 17 minutes in the lower half of the oven or until crust is golden brown. Cut into squares and serve immediately. Recipe and Photo Courtesy of The Pioneer Woman Blog by Ree Drummond
  • "Lemmy" Cake

    This delcious lemon cake recipe was a childhood staple of mine. A favorite for birthdays, parties, and other causes of celebration, it is light, delicious, and the slight taste of citrus will get you ready for warmer weather. Cake Ingredients: 1 box Duncan Hines Lemon Supreme Cake Mix 1 cup Apricot Nectar ½ cup sugar 4 eggs 2/3 cup vegetable oil Berries (optional)  Glaze Ingredients: 1 cup sifted powdered sugar 2 tablespoons freshly squeezed lemon juice What You'll Need: Bundt Cake Pan Batter Bowl or Mixing Bowl Mixer Sieve or Sifter Cake Stand (For a nice presentation...) Instructions:
    1. Heat oven to 350 degrees. Grease and flour a 10'' tube pan or Bundt pan.
    2. Combine all cake ingredients in a large mixer bowl. Beat at medium speed for 2 minutes.
    3. Pour batter into prepared pan and bake in preheated oven for 45-55 minutes.
    4. Once cooked, invert onto serving plate and pour glaze over cake while still warm.
    NOTE: Pierce the top of the cake with a fork prior to glazing that way the glaze can soak in.       5.    Sift powdered sugar over the top, garnish with berries and enjoy! Recipe courtesy of the Houston Junior League Cookbook.
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