Recipes

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

  • Pasta al Pomodoro

    This is one of those great, classic pasta recipes that never seems to make its way out of your kitchen because it's a family favorite and too easy to be true. This makes for a great meal if you are looking to feed a large number of people, and best yet, the prep time is zero! Ingredients
    • 4 c Water
    • 2 Garlic cloves (finely chopped)
    • 1 Package of Cappellini
    • Extra virgin olive oil
    • Red pepper flakes
    • 1 28 oz. can of Whole, peeled tomatoes
    • Few sprigs of basil
    • Pinch of salt & pepper
    You'll also need: Instructions
    1. In a large pot, bring four cups of water to a boil and add a pinch of salt. Pour pasta into the boiling water and let it cook until tender.
    2. Once the pasta is ready, strain them with a colander (make sure to save a small cup of the pasta water and set it aside for later).
    3. Finely dice your garlic and add to the large pot along with the red pepper flakes and olive oil. Let simmer on low heat.
    4. Pour the drained pasta back into the pot and add in the tomatoes. Thoroughly combine the mixture. Add in a little of the water if the pasta gets too dry.
    5. Give the pasta a good seasoning with lots of freshly cracked salt and pepper.
  • Chop up your fresh basil and put it in last minute. Serve hot and enjoy!
  • Laura Bush's Cowboy Cookies

    This past weekend I made a big batch of Laura Bush's famous Cowboy Cookies to help satisfy the "Holiday Sweets Syndrome". This recipe takes your basic chocolate chip cookie and loads it up with rolled oats, sweetened coconut flakes, chopped pecans, and hints of cinnamon. It is dense, delicious and packed with flavor fit for any cowboy. Ingredients
    • 3 c All-purpose flour
    • 1 tbsp Baking powder
    • 1 tbsp Baking soda
    • 1 tbsp Ground cinnamon
    • 1 tsp Salt
    • 1 ½ c Butter
    • 1 ½ c Granulated sugar
    • 1 ½ c Packed brown sugar
    • 3 Large eggs
    • 1 tbsp Vanilla extract
    • 3 c Semisweet chocolate chips
    • 3 c Old-fashioned rolled oats
    • 2 c Sweetened flake coconut
    • 2 c Chopped pecans
    You'll also need: Instructions
    1. Preheat oven to 350 degrees.
    2. Mix flour, baking powder, baking soda, cinnamon and salt in bowl.
    3. In an 8-quart bowl with paddle attachment, beat butter on medium speed until smooth and creamy.
    4. Gradually beat in sugars.
    5. Gradually beat in eggs, and then add the vanilla extract.
    6. Stir in flour mixture and then add chocolate chips, oats, coconut and pecans.
    7. Using a disher, drop dough for each cookie onto an ungreased baking sheets.
    8. Bake for 17 to 19 minutes or until edges are lightly brown. Rotate sheets halfway through.
    9. Remove cookies from rack to cool.
    The recipe can be found here; as seen on "Good Morning America."
  • Homemade Biscotti

    Every year during the Christmas season I take an afternoon to make something special for all of my friends. I'm partial to baking so I generally go for a spice cake, pumpkin bread loaf, or something else of this nature. Last year I made Rather Sweet's Italian biscotti cookies, which were absolutely delicious and they are still my favorite to make. They are slightly toasted and nutty with a hint of sweetness, and they are perfect to dunk in a mug of cocoa or coffee. Best yet, they make great Christmas presents -- enjoy! Ingredients
    • 1 ¼ c Unsalted butter (softened)
    • 4 c Sugar
    • 2/3 c Honey
    • 3 Large eggs
    • 3 tbsp Frangelico liqueur
    • 1 tsp Vanilla extract
    • 7 c All purpose flour
    • 1 tbsp + 2 tsp Baking powder
    • ¼ tsp Salt
    • 4 c Hazelnuts (coarsely chopped)
    You'll also need: Instructions
    1. Preheat oven to 450 degrees Fahrenheit.
    2. Line a 12"x17" baking sheet with parchment paper or grease generously with butter or cooking spray.
    3. Using a mixer, beat the butter and sugar together in a large bowl for 2-3 minutes until light and white.
    4. Add honey, eggs, Frangelico and vanilla extract; beat until combined.
    5. Add flour, baking powder and salt. Mix at low speed until completely combined (dough should be stiff not sticky).
    6. Add the chopped hazelnuts (may have to use your hands to incorporate them evenly).
    7. Spread a large piece of parchment paper/wax paper over a flat surface and divide the dough in half. Shape each half into a roll about 17" long and 4 ½" inches wide. Set the rolls on a prepared baking sheet, leaving 2" between them and bake for 10 minutes until edges are golden brown and the insides are a light golden brown. The dough will spread and flatten slightly, leaving shallow vertical cracks down the middle. Let the baked dough cool completely; approx. 1 hour in room temperature or 20-25 minutes in refrigerator. It will break apart if you handle it while it's hot.
    8. Lower the oven to 350 degrees Fahrenheit. Cut each roll diagonally into ¼" thick slices using a heavy knife and place the slices on the baking sheet. Bake for 25 minutes or until they are golden brown. Let them rest on the baking sheet for about 10 minutes. They will harden and become crisp as they cool.
    Biscotti can be kept for up to two weeks in an airtight container or for one month if wrapped and frozen.   Recipe courtesy of The Pastry Queen by Rebecca Rather of Rather Sweet Bakery and Alison Oresman
  • Mexican Chili

    This recipe was submitted by Jennifer E. of the Foodservice Community. It is extremely easy to prepare and is absolutely delicious. Enjoy! Ingredients
    • 2 lb ground chuck browned & drained
    • ¾  c green pepper
    • 1 c onion
    • 1 clove garlic minced
    • 1 can kidney beans
    • 2 cans tomato sauce
    • 1 can green chilies
    • 1 ½ tbsp chili powder
    • 2 tsp ground cumin
    • ½ tsp basil
    • ½ tsp salt
    • ¼ tsp black pepper
    • ¼ tsp hot sauce
    You'll also need: Instructions
    1. In a sauté pan, brown the ground chuck. Once the meat is done, drain it and set it aside.
    2. In a small pot, boil the kidney beans until tender.
    3. Sauté your green pepper, onion, garlic and green chilies in a sauté pan. Once they have browned, add the ground chuck, drained kidney beans, and the rest of the ingredients.
    4. Let simmer for about one hour or until all of the flavors have folded together.
    Have a question about this recipe? Email us at order@missionrs.com -- we'll get back to you right away.
  • Simple, Delicious Hors D'Oeuvre

    Potato Croquettes
    • 6 Idaho potatoes
    • ¼ c butter
    • ½ tsp Salt
    • 2 eggs
    • 1/8 c Parmesan cheese
    • 2 c Bread crumbs
    • 3 tbsp Canola oil
    Peel and dice the potatoes. Fill a 6 quart saucepan with water and boil the potatoes until tender. Drain potatoes and mash with butter and salt. Refrigerate mashed potatoes until cool. Mix in one beaten egg and some parmesan cheese.  Take 1/3 cup mashed potatoes and roll into an elongated balls (kind of egg shaped). Beat the second egg in a separate bowl. Roll each ball in the egg and then roll in breadcrumbs until completely covered. Add three tablespoons canola oil into a frying pan and fry each ball until brown and crunchy. Remove from frying pan and place on a paper towel. Serve warm. Egg Salad on a Crustini
    • 10 hard boiled eggs
    • 1/2 c Hellman's Mayonaise
    • 1/2 c Sour Cream
    • 1 tbsp Pickle Relish
    • 1 tbsp Honey Dijon Mustard
    • 1 tsp Granulated Sugar
    • 1/4 c diced Scallions or Red Onions
    • Salt & Pepper to taste
    • Dash of Paprika
    Chop up your boiled eggs and blend well with other ingredients. Refrigerate for at least an hour. Serve on small crustinis. Mini Mushroom Quiche Caps (courtesy of TheNibble.com)
    • 8 oz button mushrooms
    • Non-stick cooking spray
    • ¼ c diced green onion
    • 3 strips cooked bacon
    • ¼ tsp salt
    • Pinch of ground pepper
    • 3 lg eggs
    • 2 lg egg whites
    • 2 tbsp half-and-half
    • 1 tsp Dijon mustard
    • 2 oz shredded Swiss cheese
    Preheat oven to 325º. Spray mini muffin pans with non-stick spray. Heat a 10" non-stick skillet over medium-high heat and spray with cooking spray. Add a single layer of mushroom slices and cook, without stirring, for about five minutes or until mushrooms become brown on one side. Turn and cook about five minutes or until other side is same color. Set mushrooms aside. Chop remaining mushrooms and put in skillet along with onions, salt and pepper and sauté, stirring occasionally, for 8 minutes. Remove from the heat and let cool. In a large bowl, whisk eggs, half-and-half and mustard. Stir in mushroom mixture and cheese. Divide egg and mushroom mixture among muffin cups, filling each about ¾ full. Bake about 20-25 minutes until puffed and set. Let cool in the pan 5 minutes. Using a teaspoon, gently run the spoon around the edge of each cup and scoop each quiche to remove. Place a sautéed mushroom slice on top of each quiche and serve. Tomato, Basil and Mozzarella Kabobs
    • Cherry tomatoes
    • Basil leaves
    • Mozzarella balls
    Rolls pieces of mozzarella cheese into ½" balls. Using a toothpick or cocktail spear, stick one tomato, one basil leaf and one mozzarella ball together.
  • Celebratory Cocktail Recipes

    Champagne Cocktail
    • 1 sugar cube
    • 2 dashes Angostura bitters
    • 5 oz champagne
    1. Place sugar cube in the bottom of a champagne flute.
    2. Add two dashes of Angostura bitters to the glass.
    3. Slowly pour in the champagne and stir if needed.
    Port in a Storm (courtesy of Weather.com Summer Sippers)
    • 1 oz scotch
    • ¾ oz ruby port
    • 1 dash Benedictine
    1. Combine in a rocks glass over ice and stir. Benedictine is optional.
    Fountain of Youth
    • 2 oz pomegranate cocktail mixer
    • 1 oz vodkaSplash of dry sparkling wine
    • 3 fresh blueberries
    1. Shake the pomegranate cocktail mixer and vodka in a cocktail shaker with ice.
    2. Strain into a martini glass and top with sparkling wine.
    3. Garnish with blueberries.
    Billionaires Margarita
    • 1 oz Cuervo Reserva de la Familia tequila
    • ½ oz Grand Marnier
    • 2 oz fresh lime juice
    • Lime wedge
    1. Combine Cuervo, Grand Marnier and lime juice in a shaker and shake well with ice.
    2. Strain into a glass with fresh ice and garnish with a lime wedge.
  • Homemade Hot Cocoa

    When the weather outside is frightful and the fire is so delightful... make some hot chocolate! We found a great old-fashioned hot chocolate recipe that will warm you up this winter. Ingredients
    • 1 1/3 c Whole milk
    • 1 tbsp Sugar
    • 1 tbsp Unsweetened cocoa powder
    • 1/8 tsp Vanilla extract
    • Mini-marshmallows or whipped cream for serving
    You'll also need: Instructions
    1. Warm the milk in a small saucepan over low heat until tiny bubbles appear. Remove from heat right before boiling.
    2. Blend the cocoa in a food processor. Put the cocoa, sugar, and vanilla in a mug and stir to combine.
    3. Add one tablespoon of the hot milk to the cocoa mixture and stir - make sure there are no lumps!
    4. Pour the remaining hot milk into the mug and stir well.
    5. Top it off with a handful of marshmallows or whipped cream - or chop up peppermint for a little holiday flare!
    Recipe courtesy of Sweet Treats, by Carolyn Beth Weil (Simon & Schuster, 2006).
  • Potato Croquettes

    This recipe was submitted by Michelle Ericson of the Foodservice Community. She works for the Southwestern Oregon Community College. Ingredients
    • 6 Idaho potatoes
    • ¼ c butter
    • ½ tsp Salt
    • 2 eggs
    • 1/8 c Parmesan cheese
    • 2 c Bread crumbs
    • 3 tbsp Canola oil
    You'll also need: Instructions
    1. Peel and dice the potatoes.
    2. Fill a 6 quart saucepan with water and boil the potatoes until tender.
    3. Drain potatoes and mash with butter and salt. Refrigerate mashed potatoes until cool.
    4. Mix in one beaten egg and some Parmesan cheese.
    5. Take 1/3 cup mashed potatoes and roll into an elongated balls (kind of egg shaped).
    6. Beat the second egg in a separate bowl. Roll each ball in the egg and then roll in breadcrumbs until completely covered.
    7. Add three tablespoons canola oil into a frying pan and fry each ball until brown and crunchy.
    8. Remove from frying pan and place on a paper towel. Serve warm.
  • Tilapia & Shrimp Creole Newburg

    This recipe was submitted by a member of the Foodservice Community. He told us that this is a favorite at the venue he works at and that it works great on a budget. Ingredients
    • 3-5 Tilapia pieces
    • Peeled & de-veined tiger shrimp
    • 1 c Diced onions
    • 2 c Diced green & red peppers
    • ¼ c chopped chives
    • 2 qt Heavy cream
    • ½ gal Water
    • 1 lb Lobster or fish base
    • ½ lb Butter
    • Parsley
    • Cumin
    • Minced garlic
    • Paprika
    • Thyme
    • Salt & Pepper
    What you'll need: Newburg Sauce Instructions
    1. Sauté onions, peppers, and garlic in oil and butter.  Add in chives, thyme, cumin, salt and pepper to taste.
    2. Deglaze with water and bring to a boil.
    3. Add in your lobster or fish base and heavy cream.
    4. Thicken with cornstarch/water until desired thickness.
    Tilapia Instructions
    1. Create a rub with cumin, paprika, garlic granules and pepper (don't add salt to this - it doesn't need it).
    2. Sprinkle over fish and bake at 350 degrees for about 10-15 minutes.
    Shrimp Instructions
    1. Toss shrimp with above rub and put on a greased sheet pan.
    2. Cook until desired firmness at 350 degrees for approximately five minutes tossing frequently. Caution: don't overcook!
    You can serve this with Creole rice and roasted vegetables. Garnish it with chopped parsley. Creole rice has onions, peppers, celery, cumin, paprika, and garlic. When it's fully cooked you can toss in diced tomatoes.
  • Homemade Blueberry Pie

    There are some desserts in life that just never go out of style. Homemade Blueberry Pie is a great example. I found this recipe on The Pioneer Woman and tested it out for a family dinner party to much success. It was beyond delicious and easy as pie to make (pun intended!). Ingredients
    • 2-3 pints Blueberries
    • Sugar
    • 1-2 dashes Nutmeg
    • 2-3 tbsp Flour
    • 2 Pie Crusts
    • 1 stick Butter
    You'll also need: Instructions
    1. In a large bowl, coat the blueberries with regular white sugar. You will want just enough to bring out the natural sweetness.
    2. Add nutmeg and a few tablespoons of all purpose flour (if you would prefer a pie that is juicier you can leave out the flour).
    3. Pour the blueberries into a pie crust and top with 8-10 thin slices of butter. Cover with a second pie crust (I used pre-made Pillsbury Pie Crusts, but the Pioneer Woman has a great homemade version as well).
    4. Press the edges of both pie crusts together, tucking the dough under as you go. Pinch any excess dough to create a fluted look.
    5. Cut three or four slits in the top of the pie for ventilation.
    6. Bake at 400º for approximately 35-40 minutes.
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