New in this week from Colavita, 29.5oz bottles of Balsamic Vinegar Glaze. A signature ingredient in traditional Italian cuisine and a flavor enhancer of many dishes, this glaze has a silky smooth consistency perfect for marinating, grilling, and drizzling. Adding to our other varieties of Ruby Kist 100% fruit juices, we’ve added 100% Pineapple Juice. Perfect for signature drinks, cocktails, and marinades. Plus, it’s an excellent source of Vitamin C, has no added sweeteners, and has a 9-month shelf life.

Last week we introduced our exclusive Crestview Poultry brand, and this week we’re adding more items to the lineup! The growing inventory list now includes frozen, ready-to-cook homestyle chicken tender fritters. Fully-cooked steamed chicken wings, perfect for appetizer or party trays. And for boneless-skinless center of the plate menu applications, Crestview’s marinated and ready-to-cook chicken breasts are available in 4, 5, and 6 ounce sizes.

From Pillsbury, we’ve added easy split, golden, buttermilk, baked biscuits. This popular heat and serve biscuit features a rich and creamy buttermilk flavor with a moist and fluffy texture. Easy splitting makes it ideal for sandwich applications.

Lastly, in non-foods, from Evergreen Manufacturing, we’ve added hunter green paper napkin bands. Keep utensils wrapped and ready to go with these easy to use bands. Perfect for catered events, banquets, and restaurants.

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.

Philly steak beef can be more versatile than the name implies. From being and add-in to the star of the dish – preportioned Philly beef can be used for a lot more than just cheesesteak sandwiches!

Rangeline 5oz Philly Steak Puck #25718

See More from the Test Kitchen  See More Biscuit Ideas  Learn More About Rangeline

Biscuits are on a top tier in the comfort food category. This quick bread is commonly baked in rounds and served as a side, often with another top tier comfort food – fried chicken. Biscuits are popular as a savory breakfast bread. And of course served with a classic baked bean dinner warm biscuits are a must (if you don’t have Brown Bread at your finger tips that is.) However, there’s a lot of untapped opportunity for restaurants and food operations using biscuits. The standard biscuit dough can be manipulated and altered from its traditional form to create fun biscuit dough based diversions from the norm. One of my favorites is the griddle biscuit; slightly flatten and cook in a cast iron pan with a healthy amount of butter. The big question is – what will you create?

Rich’s 4oz Jumbo Biscuit Dough #11100

Here are 7 easy-to-execute ideas!

• Jumbo Biscuit & Mini Biscuits
• Pot Pie Crust
• Biscuit Hand Pies
• Chocolate Stuffed Biscuit Balls
• All Purpose Biscuit Cups

See our Rangeline Philly Steak Benedict video that uses the “all purpose” biscuit cups…
Philly Steak Benedict Video

First from Barry Callebaut a Semi Sweet Chocolate. With more than 175 years of chocolate heritage, the Barry Callebaut group has an unparalleled blend of expertise in cocoa and chocolate. Next from Steve’s Snacks, we have 4 new products! Starting with a Maple Whoopie Pie, a sweet silky soft maple cake with just the right amount of real maple syrup baked right in – sandwiched around a sweet creamy filling. A Double Chocolate Whoopie Pie, a chocolate lovers dream! Chocolaty goodness all around. Starting with the classic whoopie pie and fill it with a silky smooth chocolate filling. Next from Steve’s Snacks, a Carrot Cake slice with sweet white icing, made with the finest ingredients and real carrots. Sticking with cake, a we’re also carrying a sweet moist chocolate cake topped with a rich and smooth peanut butter frosting. From Highland Market Premiere, a Whole Rosemary Leaf Spice. Next a new Fresh item from Taylor Farms, Cilantro that is cut to order and packed within hours of harvest. This delicious herb adds color and flavor to your favorite dishes. From Bridgeford a new Buttermilk Biscuit, fully baked and  can be heated from thawed or frozen, in convection or conventional ovens, or microwaved. Next from Austin a Cheddar Cheese cracker filled with Cheddar Cheese filling, a great Grab N’ Go addition. Adding to our Gluten Free selection, a new Gluten Free Flour from King Arthur. Simply substitute this flour 1-1 for an easy and convenient swap for conventional flours. Fortified with iron, calcium and vitamin B, this carefully tested blend is a must-have for bakers who are new to gluten-free baking or anyone baking gluten-free who wants to enjoy recipes they used to love. From Packer a new Provolone Cheese. And lastly a Kettle Chip Variety Pack from Miss Vickie’s. This variety pack contains, Sea Salt & Vinegar, Jalapeno, Sea Salt and Smokehouse BBQ. Miss Vickie started making her kettle-cooked potato chips on her family’s farm. To this day, each batch is still made with the same care.

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 5/22/19.

INGREDIENTS

10 oz cream of broccoli soup
1 cup milk
10 oz shredded cooked chicken item #10591
10 oz thawed, drained vegetables
4 1/2 ounce buttermilk biscuit dough (6 count)

DIRECTIONS

• Heat oven to 400˚F
• In a round baking dish, combine soup, milk and pepper. Stir in chicken and vegetables. Bake 20-25 minutes.
• Separate biscuits; cut each biscuit into quarters. Arrange biscuits over chicken mixture. Bake 12 to 15 minutes or until biscuits are golden brown.

See More Recipes

INGREDIENTS

1 lb 14 oz biscuit dough
4 lb diced, boneless chicken thighs
1 lb fresh, diced celery
1 lb fresh, diced yellow onion
1 lb fresh, diced carrots
1 lb frozen peas
6 lb chicken stock
2 tablespoon garlic powder
1/2 cayenne pepper
2 tablespoons seasoning

DIRECTIONS

• Thaw and cover biscuit dough on parchment-lined sheet pan for a minimum of 3 hours under refrigeration.
• Combine chicken thighs, celery, onion, carrot, chicken stock and spices in a stock pot and cook on low heat for 90 minutes.
• Add frozen peas and stir to combine.
• Cut each biscuit into 8 pieces with the help of a knife and drop them one at a time in the simmering mixture.
• Summer the biscuits in the stock for 5 minutes or until cooked, and serve!

Serves 47

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

INGREDIENTS
Serves: 10
10.2 oz refrigerated big flaky biscuits item #8845
1 tablespoon butter
1/3 cup finely chopped onion
1/2 cup chopped cooked ham
5 large, well beaten eggs item #4736
4 slices chopped American cheese item #75930

DIRECTIONS

1. Pre-heat oven to 350˚F
2. Separate biscuits; cut each in half. Let stand at room temperature 5 minutes to soften. Press each piece onto bottom and up sides of 10 lightly greased muffin pan cups. Set aside.
3. Melt butter in 10-inch nonstick skillet over medium-high heat; add onion. Cook, stirring occasionally, 1-2 minutes or until onion is softened. Add ham; continue cooking 1 minute. Add eggs; cook, lifting gently and stirring slightly to allow uncooked portions to flow underneath, 1-2 minutes or until set. Immediately remove from heat; cool slightly.
4. Sprinkle about 1 teaspoon cheese into each biscuit cup. Divide egg mixture among muffin cups. Press down egg mixture slightly; sprinkle each muffin cup equally with remaining cheese.
5. Bake 14-17 minutes or until puffed and biscuits are lightly golden brown on edges; and serve!

Ingredients:

• Pillsbury Golden Buttermilk Biscuits
• 8 pasteurized eggs
• 8 slices cooked ham
• 8 slices Cheddar cheese
• 8 tablespoons whole-grain mustard

Instructions:

1. Prepare Pillsbury Golden Buttermilk Biscuits per heating instructions.
2. Meanwhile, heat 10-inch nonstick skillet over medium heat. Break 1 pasteurized egg into custard cup; carefully slide into skillet. Repeat with 3 more eggs. Cook 3 to 4 minutes or until whites are cooked and yolk is still intact. Repeat with remaining 4 pasteurized eggs.
3. In separate skillet, cook 8 slices cooked ham 2 to 3 minutes on each side.
4. Split each biscuit. On each bottom biscuit half, place with 1 slice Cheddar cheese. Top each with 1 ham slice and 1 egg. Spread 1 tablespoon whole-grain mustard on each top biscuit half; place each on top of egg. Serve sandwiches immediately.