Try the new mayonnaise packets from Portion Pac. These single-serve packets are great to add to takeout meals, and made with high-quality ingredients that brings more flavor to all your favorite foods. From Producers Rice Mill, we added seasoned rice pilaf mix. This easy-to-make side is a customer favorite that makes labor easier without sacrificing taste.

Next, we added classic sour cream; a great topping for soups and chili, as well as a side for tacos, nachos and more. Lastly, we have black fast food trays from Serving Solutions. These trays are 10″x14″ in size and made of a durable plastic that prevents cracks, dents, and scrapes.

Take a look at our full list below:

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.

First from Bob’s Red Mill a beautiful vibrant Red Whole Grain Quinoa, so simple to prepare and versatile. Use it as a side dish, in soups, salads, pilafs, or homemade granola bars. Quinoa is a complete protein, offering the amino acids essential to life. New from Fox Family Farms, a Sour Cream & Onion Chip! What started out as a small business has now grown into a 1,700 acre operation that grows four different varieties of potatoes as well as a rotating grain crop. Fox Family Farms strives to grow the best potatoes they can to meet the demand of a high quality potato chip. Next from Luigi, a Variety Popsicle Sticks pack. Featuring everyone’s favorite flavors, Cherry, Orange and Lemon. These are a gluten free, dairy free, peanut free and Kosher friendly snack that everyone can enjoy! Lastly we’ve brought in a new soup from Blount, their frozen Cheddar Cheese & Broccoli Soup. A crowd favorite made with generous pieces of broccoli, creamy cheddar cheese and a touch of spice.

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 6/26/19.

Our rendition is chalk full of native North Atlantic shrimp! Serve with cocktail sauce, tartar sauce or any sauce that makes your pallet smile. Create a New England seafood fritter by substituting a portion of shrimp with lobster leg meat and clams.

INGREDIENTS

• 1 cup ea small diced, red, yellow and green bell pepper
• 2 ea small diced seeded jalapenos
• 1 cup fine diced, yellow onion
• 1 cup fine diced celery
• 4 large chopped dill sprigs
• 1 tablespoons kosher salt
• 1 tablespoons garlic powder
• 1 teaspoon paprika
• 1 teaspoon black pepper
• 1 tablespoon dijon mustard
• 1 cup sour cream
• 4 ea eggs
• 4 cups North Atlantic shrimp (Item #20199)
• 1 tablespoon baking powder
• 2 1/4 cup all purpose flour

DIRECTIONS

1. Rough-chop shrimp and mix in with all wet ingredients, vegetables and seasonings. Fold in flour and baking powder.
2. Form to desired size and fry at 325˚F until golden brown and cooked in the center.
3. Set fritters on paper towel to drain excess oil. Serve with dipping sauce of choice.

Note: Use a one ounce scoop or teaspoons to transfer batter to the fryer.

INGREDIENTS

• 4 oz grilled, diced, bonless chicken breast 1/4″
• 4 fl-oz Kogi salsa roja
• 1/2 teaspoon canola oil
• 2 ea 10″ flour tortilla
• 3 ea cooked, sliced 1/4″ smoked bacon
• 1 tablespoon chopped, fresh jalapeno
• 1 oz shredded, cheddar jack cheese
• 1 teaspoon fresh lime juice
• 1 tablespoon chopped fresh cilantro

DIRECTIONS

1. Rub chicken breast with small amount of salsa roja and grill to 165˚F internal temperature.
2. Heat oil on grill or large saute pan and evenly spread remaining salsa roja on tortilla.
3. Continue building quesadilla with chicken, bacon, tomatoes, cheese, jalapenos and lime juice.
4. Top with second tortilla and flip to finish grilling. Cut into 4 even wedges and serve! Optional additions, guacamole and sour cream.

Kogi Salsa Roja
Item #20919

People seek Kogi out. Driving out of their way just to get a taste. Why? One word: flavor!

People’s palates are changing. They want…no, crave original, uncommon, adventurous flavors. That’s Kogi. And now you can take advantage of this trend and serve up the fearless flavor combinations that everyone’s lining up for.

INGREDIENTS

Serves: 6

1 beef top sirloin steak boneless, cut 3/4 inch thick (about 12 ounce)
2 teaspoons vegetable oil
6 small flour tortillas, warmed
6 eggs, beaten or 1 1/2 cups egg substitute
6 tablespoons reduced-fat shredded cheddar cheese
6 tablespoons guacamole
6 tablespoons salsa
6 tablespoons reduced-fat dairy sour cream

DIRECTIONS

1. Heat large, heavy non-stick over medium heat until hot. Season beef top sirloin steak with salt, as desired. Place beef in skillet. Pan-broil until desired doneness, turning occasionally. Remove beef from skillet. Set aside; keep warm.
2. Heat oil in same skillet over medium heat until hot. Add eggs and scramble until set, stirring occasionally; keep warm.
3. Carve steak into thin slices. Top each tortilla with equal amounts of eggs, steak and 1 tablespoon each of cheese, guacamole, salsa and sour cream.

INGREDIENTS

FILLING
1 lb 2 oz thawed biscuits
1 lb cooked, shredded chicken
3/4 cups prepared salsa verde
1/3 cups crumbled cotija Mexican cheese
1/4 cups sour cream
2 tablespoons fresh, chopped cilantro
2 tablespoons finely chopped sweet onion
1 teaspoon lime juice
1/2 teaspoon kosher salt

FINISH
3 tablespoons vegetable oil
1 cup pico de gallo
1/2 cup sour cream
1/4 cup fresh cilantro leaves

DIRECTIONS

1. Add cooked chicken, salsa verde, cotija cheese, sour cream, onions, cilantro, lime juice and salt to mixing bowl.
2. Stir until combined and refrigerate until needed for assembly.
3. Roll each biscuit on well-floured surface to an 8-inch diameter; add approx. 1/2 cup filling to center.
4. Gently stretch dough edges around filling and press together to seal, creating an approx. 4-inch papusa.
5. Heat large skillet on medium-high; add 3 tablespoons vegetable oil and place papusa seam side up.
6. Cook until golden brown and crispy on one side, about 3 minutes; transfer to parchment-lined sheet pan and place seam-side down.
7. Bake as directed: Convection Oven* 325˚F 12-14 minutes | Standard Oven 375˚F 14-16 minutes 
8. Serve with pico de gallo, sour cream and cilantro.

Serves 8