INGREDIENTS

• 8 oz shredded hash browns
• 16 oz liquid whole eggs
• cooking spray, as needed
• 1 tablespoon olive oil
• 1 1/2 oz diced red peppers
• 1 1/2 oz diced green peppers
• 1 oz diced onions
• 3 oz cooked, chopped bacon
• 4 oz shredded cheddar cheese
• 1 teaspoon kosher salt
• 1 teaspoon black pepper

DIRECTIONS

1. Prepare oven to 450˚F.
2. Spray muffin tins with cooking spray.
3. Press shredded hash browns into a pan in a thin layer.
4. Spray hash browns with cooking spray, to help crisp.
5. Bake for 15-20 minutes until lightly browned and crisp.
6. In a pan over medium-high heat olive oil and sauté red and green peppers with onions for 5 minutes. Season with salt and pepper.
7. Combine sautéed peppers and onions, bacon and cheddar cheese and divide between 12 muffin tins with cooked hash browns.
8. Pour liquid eggs to top off each muffin tin and bake at 400˚F for 20 minutes until set.
9. Serve hot, or cool completely and reheat for 7 minutes at 400˚F

To take this dish to an even stricter keto level, try substituting hash browns for shredded and browned cauliflower.

*total amount of net carbs may vary depending on ingredients used. 

First from Empress, a white luncheon napkin, no dispenser required. These are an economical option perfect for foodservice applications doing high volume/light meals or at fairs, festivals and in workplace break rooms. They are poly packaged to keep the napkins clean and sanitary, and made from100% recycled materials. Next another non food essential, a 1/8 fold dinner napkin from Nova. This is a soft and absorbent, quality 2-ply embossed napkin. From Lamb Weston, Seasoned CrissCut® Potato French Fries. The oversized CrissCut® shape delivers more potato satisfaction bite after bite, with a unique cut it maintains internal heat longer than conventional fries, keeping them hot, crisp and delicious. New from Roland, Calabrian Chili Peppers. Spicy but not scorching, Calabrian chili peppers have a strong aromatic heat with smoky undertones. Hailing from the southern tip of Italy, they add a touch of color and a rich kick of heat to pizza and pasta dishes. Lastly, 8″ Sausage Links, fully cooked, frozen from Fontanini. This sweet Italian sausage link is made with 100% pork and is seasoned with a sweet Italian spice blend. The product has an authentic appearance and meaty bite.

Dennis Paper & Food Service delivers thousands of foodservice products and supplies to restaurants and food operations in Maine and New Hampshire. If you have a question or are interested in becoming a customer contact us or call 1-800-439-2727.

Stock status subject to change. Posted 7/17/19.

First in the fresh produce category, we have a new kale cabbage blend. An eye catching mixture of of green cabbage, broccoli, shaved brussel sprouts, kale and radicchio. This blend is as versatile as it is delicious. Next from Van’s, a Gluten Free Natural Waffle. Light and cripsy without the gluten, dairy or eggs! Sweetened with real fruit juice, these waffle’s are packed with 23g of nutrient dense grains. Chef Tim has many favorite spices, but here are two of his favorites from Roland – Sumac Spice Powder, and the first ever Chef’s Spice rack feature – Za’atar Spice Blend. Sumac is purple in color, citrus in flavor and excellently paired with fish and/or pork! Za’atar, also know as “zaatar” and “zahtar” this Middle Eastern herb blend is comprised of a mixture of dry basil, thyme, oregano, sumac and sesame seeds. Learn more about how Chef uses Za’atar HERE. More from Roland, we have Oven Roasted Red Tomatoes, slowly roasted for a fresh, vine ripened flavor and marinated in oil, garlic and oregano. Next, Red Sweety Drop Peppers, tear-shaped delicacies from Peru. Sweet and tangy with a whisper of heat and contain small crunchy seeds. Still with Roland, Amarena Cherries in syrup, have an intense dark red color and luscious sweet & sour taste. A new fun and unique item, Sushi Ginger, also known as shoga or gari, is an essential addition to any sushi plate. The ginger is meant to be eaten in between each piece of sushi as a palate cleaner. From Hunts an inverted red ketchup squeeze bottle. Next, from Lipton, Herbal Tea Variety pack. Hot tea helps your employees and customers manage the rhythm of a hectic working day. Inside you’ll find chamomile, apple cinnamon, mint and orange. Just in time for the busy ice cream season ahead, new Oringer products. First a Premium Fudge Topping, a delicious classic. Next a Graham Cracker Base, followed by a fun Orange Pineapple base. A perfect transition into fall is the new Pumpkin base! The flavor of Fall, with the weather of Summer, perfect combination. Lastly, two new Sauce Streaks, a Caramel and Peanut Butter, also from Oringer.

Dennis Paper & Food Service delivers thousands of foodservice products and supplies to restaurants and food operations in Maine and New Hampshire. If you have a question or are interested in becoming a customer contact us or call 1-800-439-2727.

Stock status subject to change. Posted 6/5/19

INGREDIENTS
Serves: 6

3 lbs of beef short ribs
1 tablespoon vegetable oil
1/2 teaspoon black pepper
1/4 teaspoon salt
1 cup diced white onions
1(28 ounces) can crushed tomatoes
5 medium poblano peppers, roasted, peeled, seeded, cut into 1/4-inch thick strips
1-2 finely chopped, chipotle peppers in adobo sauce
1 chopped white onion
fresh chopped cilantro
lime wedges (optional)

DIRECTIONS

1. Heat oil in large stockpot over medium heat until hot. Brown beef short ribs evenly. Remove from stockpot; season with salt and black pepper.

Dennis Tip: to cook in slow cooker, season beef with black pepper and salt. Add beef, onion, tomatoes, pablano peppers and chipotle peppers to 4 – 5 1/2 quart slow cooker and stir to combine. Cook on HIGH for 4 to 6 hours or on LOW for 8 to 10 hours or until beef is fork tender. Remove beef; keep warm. Skim fat from cooking liquid over beef.

1. Add 1 cup onion to stockpot; cook 3 to 5 minutes or until tender, stirring occasionally.
2. Add tomatoes, poblano peppers and chipotle peppers to stockpot. Return beef to pan; bring to boil. Reduce heat; cover tightly and simmer 1 1/2 – 2 1/2 hours or until beef if fork-tender.

INGREDIENTS

1 flame-grilled chicken burger item #73795
2 slices ham
2 slices Swiss cheese item #10184
1 ciabatta roll item #8268
2 tablespoons spicy brown mustard aioli
Dill pickle slices
A handful of banana pepper rings

DIRECTIONS

1. Griddle chicken burger until heated through.
2. Heat ham on griddle, then place ham on burger.
3. Top with cheese, and cover to melt.
4. Toast ciabatta roll on griddle.
5. Spread one side of roll with spicy brown mustard aioli.
6. On other roll, add burger with ham and cheese.
7. Top with pickles, banana peppers and finish with top roll, serve!

serves = 1

INGREDIENTS
Serves: 4

1 tablespoon of butter
1/2 cup of diced onions
1 diced bell pepper (red, yellow, orange or green)
8 beaten eggs
2 cups shredded BBQ beef
1 cup of shredded pepper jack cheese
4 (8”-9”) flour tortillas

DIRECTIONS

• In large skillet over medium high heat, melt butter. Add diced onions and peppers. Sauté vegetables 5 minutes or until tender, stirring often.
• Heat shredded BBQ beef to desired temperature.
• Add eggs to vegetable mixture. Gently cook and stir until eggs are soft scrambled. Add salt and pepper to taste. Sprinkle bacon and cheese on top.
• Spoon egg mixture down center of each tortilla. Spread 1/2 cup of shredded BBQ beef over eggs and roll up, tuck in ends, and serve.

INGREDIENTS

3 tablespoons soy sauce
2 tablespoons toasted sesame oil
1 tablespoon sriracha sauce
1 1/2 cups chopped Hormel Cure 81 Bone-In Ham Item #72916
2 peeled, and sliced carrots
1 large, diced red bell pepper
4 chopped green onions
1 diced medium yellow onion
3 large, minced large garlic cloves
1 tablespoon fresh minced ginger
2 large, lightly beaten eggs
4 cups cooked long-grain white rice, cooled to room temperature
1 cup fresh pineapple, cut into 1/2 inch dice

DIRECTIONS

• In small bowl whisk together soy sauce, sesame oil and sriracha sauce – set aside
• In large 12 inch skillet, heat 1 tablespoon vegetable oil over medium-high heat until just smoking
• Add ham and next four ingredients, and cook, stirring occasionally for 5-7 minutes or until lightly browned
• Add garlic and ginger, stir and cook until fragrant, about 1 minute
• Add eggs to skillet, stirring constantly until eggs are cooked, add rice and soy sauce mixture to skillet, stir until combined and rice is heated through
• Remove from heat and stir in pineapple, and serve!

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