Recipes

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

  • Rosemary Sweet Potatoes

    Being a large lover of all things sweet potato, I decided I'd mix it up a bit last night and try something new. This recipe can be doubled as an appetizer or a side dish for your main course. But best yet, it is easy. Ingredients
    • Sweet potatoes
    • Extra virgin olive oil
    • Freshly cracked salt & pepper
    • Rosemary sprigs
    You'll also need: Instructions
    1. Rinse under tap water to remove any dirt (you can peel the skin off if you like). Cut into thin slivers (about ¼'' thick).
    2. Arrange the slices on a baking sheet and drizzle with extra virgin olive oil. Make sure you turn the pieces over so to get olive oil on both sides. You can use a basting brush to even out the olive  oil if you like.
    3. Season with salt and pepper and throw a few sprigs of rosemary on the top.
    4. Pop it in the oven at 375 degrees for about 20 minutes.
    Have a question about this recipe? Email us. Want to submit your own recipe? We would love to post them!
  • Kale Soup Recipe

    This recipe was submitted by a member of the Foodservice Community. He told us that it was his grandmother's recipe and that they make this every year at Thanksgiving and Christmas. Ingredients
    • 1/2 lb Butter
    • 2 tbsp Canola Oil
    • 2 c Diced Carrot
    • 2 c Diced Celery
    • 3 c Diced Onion
    • 2 Bunches Chopped Kale
    • 1 lb Diced Linguica or Polish sausage
    • 1 lb Red or White Beans
    • 1 lb Diced Red Potato
    • 1 tbsp Thyme
    • 1 tsp Red Chili Flakes
    • 1 tbsp Garlic Powder
    • 1.5 Gal Water
    • Chicken Base to Taste
    • Salt & Pepper
    Don't forget some of these kitchen essentials before you start! Instructions
    1. Melt butter in oil over medium to high heat.
    2. Once melted, add the carrots, celery, and onions.
    3. Saute for a few minutes and add salt, pepper, thyme, garlic and chili flakes, linguica and potatoes.
    4. Stir mixture well and add water.
    5. Reduce heat to medium and add in the kale.
    6. Let simmer until the kale is tender. Add chicken base to taste and then add the beans. Turn off heat to avoid overcooking the potatoes and beans.
    7. Serve with crusty bread on a cold night.
    *If you would like to make the soup creamier you have two options. You can either puree some of the kale once it's cooked or you can add cream to the soup at the end.
  • Fun Holiday Cookies

    Santa Clause is coming to town... Impress Santa and your family this holiday season with the perfect holiday spritz cookies! From candy cane shapes to snowflakes, you are sure to wow your guests. The Kuhn Rikon cookie press makes baking like a pro a cinch! This fun set is great for all ages!  With the Kuhn Rikon Cookie Press, the possibilities are endless.  It has 14 different cookie design plates, 6 decorating tips and the dough press. This set comes in a box to keep your supplies organized and to make storage easy. Have fun with it and see how creative you really are! We found a great recipe for spritz cookies over at food.com. Products from Mission that you'll need to make it happen: Kuhn Rikon Cookie Press, Small mixing bowl, Large mixing Bowl Ingredients:
    • 2 1/2 c flour
    • 1/2 tsp salt
    • 1 c butter, softened
    • 3/4 c sugar
    • 1 egg
    • 2 tsp almond extract
    • colored decorating sugar
    Directions
    1. Preheat oven to 400 degrees F.
    2. In a small bowl, combine flour and salt.
    3. In a large bowl, cream butter; gradually add sugar.
    4. Blend in egg and almond extract; beat well.
    5. Gradually add the dry ingredients to the creamed mixture.
    6. Press dough through cookie press onto ungreased baking sheet.
    7. Sprinkle with colored decorating sugar.
    8. Bake for 6 to 8 minutes.
    9. Cool on wire rack.
    Click here to buy your own Kuhn Rikon Cookie Press
  • Super Simple Stuffing

    This recipe was submitted by Tori Raye on AllRecipes.com. I loved that this recipe was so simple and the fact that she added a little bit of pear to the mix. Sound delish!
    • 2 tbsp olive oil
    • 1/4 tsp minced garlic
    • 1/4 c diced yellow onion
    • 1/4 c chopped celery
    • 1/4 c chopped green onion
    • 1 pear, cored and diced
    • 1 (12 oz) package dry bread stuffing mix
    • 1/4 c chopped fresh parsley
    • 1 (32 oz) carton chicken broth
    Don't forget to organize all of your supplies beforehand -- you'll need a fruit corer, a cutting board and knife set, and some measuring spoons.
    1. Preheat an oven to 350 degrees F (175 degrees C). Butter a 9x13-inch baking dish.
    2. Heat the olive oil in a skillet over medium heat. Stir in the garlic, yellow onion, celery, green onion, and pear. Cook and stir until the vegetables are tender, about 10 minutes. Place the stuffing mix into a large mixing bowl; stir in the vegetable mixture, parsley, and chicken broth. Stir until the chicken broth has been absorbed by the stuffing mix; spoon into the prepared pan.
    3. Bake in the preheated oven until golden brown on top, about 30 minutes.
  • "Texas Style" Egg Salad

    This recipe was submitted by Robin H. of the Foodservice Community. She works for a private club restaurant here in Texas. She reviewed many different recipes and made it her way.
    • 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
    Kitchen tools that you're going to need:
    1. Chop up your boiled eggs and blend well with other ingredients
    2. Refrigerate for at least an hour
    3. Serve on a lettuce leaf with croissants or crackers.
    *Note: This pairs well with a bowl of homemade potato soup!
  • "Real" New England Clam Chowda

    This recipe was submitted by a chef that is a member of the Foodservice Community. He graduated from New England Culinary Institute (best culinary school in the country in his opinion) and has been working in restaurants since the age of 15. He started at a little Italian restaurant run by a 70 year old that made everything from scratch. "I think I could make a marinara with my eyes closed now," he told us. The amounts for ingredients are not exact, but close enough (everyone likes to add their own touch). This is his grandmother's recipe that was tweaked a bit and won second place at the Cape Cod chowda festival.
    • 1 cup Diced Bacon (or Salt Pork)
    • 1/2 lb Butter
    • 2 tbsp Canola Oil
    • 2 c Diced Celery
    • 2 c Diced Onions
    • Clam Base
    • 4  c Diced or Minced Clams (canned or frozen - just thaw out)
    • 1/2 gal Water **
    • 1 qt Heavy Cream
    • Light Roux (equal parts butter & flour)
    • Dill
    • Thyme
    • Garlic
    • Salt & Pepper
    **Can use clam juice if you can find a good quality. Kitchen supplies you'll need:
    1. Add butter and oil to a pan and let butter melt.
    2. Sauté bacon until rendered, add celery and onion. Sauté them for a few minutes until they begin to soften.
    3. Add garlic, dill, thyme, salt and pepper (real New England clam chowder goes heavy on pepper).
    4. Add in water and clam base to taste. I like to thicken the water at this point when it comes to a boil. This will prevent you from having to boil the cream later and potentially scorching it.
    5. Add in heavy cream and lower heat, slowly bring up to temp to avoid scorching the cream.
    6. Once the soup is almost to boiling point add the clams and turn off the heat. Clams need to be last to avoid making them chewy. If you like, you can sauté the clams with garlic and butter.
    Serve in a bread bowl and enjoy!
  • Homemade Pumpkin Bread

    There are literally hundreds of different recipes online for pumpkin bread. We found ones that were made with raisins and nuts, some that were made for vegans, others that used Splenda instead of sugar, and the list goes on. This recipe below was submitted by two of our very own Mission employees. After tasting the final product, I have to say that it comes out perfect! The lovely ladies put about a ½ cup less sugar than the recipe calls for, but it was still delicious! Try it out for the upcoming holidays.
    • 2 c fresh cooked pumpkin (or 16 oz can of pumpkin)
    • 3 ½ c all purpose flour (not self-rising flour)
    • 2 tsp baking soda
    • 3 c sugar
    • 4 eggs (beaten)
    • 1 c vegetable oil
    • 1 ½ tsp salt
    • 2 tsp cinnamon
    • 2 tsp nutmeg
    • ½ tsp allspice
    • ½ c water (if using fresh pumpkin) or 2/3 c water (if using canned pumpkin)
    You'll need a few kitchen items before getting started: How to Make Your Own Fresh Cooked Pumpkin Puree
    1. Preheat oven to 350° F.
    2. In a large mixing bowl, mix your dry ingredients (flour, baking soda, salt, cinnamon, allspice, nutmeg and sugar).
    3. Add the eggs, water, oil and pumpkin.
    4. Stir until blended.
    5. Pour into two lightly greased and floured 9x5 loaf pans.
    6. Bake approximately 1 hour. Remove from the oven and let cool.
    7. Then take the bread out of the pans to let cool some more.
    *Note: To preserve the taste of the pumpkin bread, wrap it in saran wrap to store it.

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