From Badia Spices, a world leader in prepared herbs for professional kitchens we’ve added whole thyme leaves. From Codino’s, an industry innovator developing unique IQF pasta products, we’ve added their pre-cooked lasagna sheets. Now avaialable from Melfry, Extend Clear High Performance Frying Oil. This cooking oil is among one of Melfry’s longest-lasting oils, and is ideal for delivering an extra crunch, without adding grease, to heavily battered products like fried chicken. Formulated For High-Heat Stability, No Flavor Transfer.

This week we’re also excited to introduce Crestview Poultry! Exclusively from Dennis Paper & Food Service and UniPro, the Crestview Poultry brand has been developed to deliver versatility and convenience to the busiest operations without sacrificing quality. We’ll be adding a growing portfolio of Crestview products to fit your needs. Starting with one we’ve had a lot of demand for–chicken wings! These mild flavor, split wings are breaded, fully cooked, and ready for your appetizer menu.

Lastly, in non-foods, from Culinary Class comes a high performance, 3-compartment takeout container. With it’s clear anti-fog lid, and venting to allow steam to dissipate, keeps fried foods crisp and your product visible to assure order accuracy. Plus, they are microwaveable, stackable, crack-resistant, and cut-resistant!

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.

From Servoli, makers of chef-inspired artisan filled pasta we’ve added their square cheese-filled raviolis. Servoli raviolis feature authentic pasta dough made with whole fresh eggs and semolina flour. Each square ravioli is filled with a blend of Ricotta and Romano cheese plus spices. New in from T. Marzetti Foodservice come convenient, rippled lasagna sheets. Preparation is fast, easy, convenient and with little or no waste. Remove just the amount you need from the freezer and assemble your lasagna… layer frozen pasta sheets/strips with favorite sauce, meat, cheese, and any other desired ingredients. Preheat oven to 350° F. Bake until heated through (35 to 60 minutes depending on number of layers). Let stand 10 minutes before cutting.

In non-foods we’ve added clear poly food bags from LK. These gusseted bags feature creased sides that expand to accommodate bulky items. Low Density Polyethylene (LDPE) bags are the most commonly used plastic bag because they provide excellent protection and outstanding value. LK polyethylene bags are made from virgin materials, so they comply with FDA requirements for use in food applications. Lastly, from Walco we’ve added stainless steel utensils. From their Windsor collection we’ve added serrated stainless steel knives, teaspoons, and 4-pronged forks.

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 a boneless Pork Sirloin from IBP. IBP offers consistently high-quality products that exceed the expectations. Next from ES Foods, we have three new ‘Meal BREAK’ kits for classrooms. Serve up hot Lasagna with meat sauce, Macaroni & Cheese with Carrots and Veggie Chili with Rice. All are K12 compliant and each meets 1 grain, 2 meat/meat alternative and 1/2 cup vegetables. From Smithfield’s Silver Medal line a fully-cooked Sausage Link made with fresh pork trimmings, never any fillers or binders. Flavored with a proprietary spice blend to ensure a superior flavor and texture combination. Next from Jimmy Dean, a Turkey Sausage wrapped in a whole grain Blueberry Pancake on a stick, fully-cooked and individually wrapped for an easy to-go breakfast item. Lastly from Rosina Jumbo Shells stuffed with Ricotta Cheese. Consistent sizes for portion control, using quality ingredients that have the Rosina guarantee.

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 10/7/20.

First a Stouffer’s Tuscan-style Vegetable Lasagna that consists of layers of delicious hand-placed noodles, layered with spinach, kale, artichoke and a blend of cheeses. Next from the Nestle Vitality line, three new drink concentrates. Hibiscus Passion Black Tea, a passionfruit and tea flavor flavor with a subtle hibiscus tone. Next a Hibiscus Watermelon Lemonade, a once seasonal drink, now being enjoyed all year round with a splash of watermelon and a hint of hibiscus. And a Wild Berry Lemonade, a smooth blend of wild berries mixed in with a classic lemon flavor. Next from Dial, a hand sanitizer pump that is fragrance free and kills 99.999% of pathogenic germs in as little as 15 seconds. From Fabuloso a Lavender scented disinfecting multi-purpose cleaner wipe, with a formula that provides a powerful clean. It kills 99% of viruses & bacteria and can disinfect any surface area. Next from Amoy, an Asian vegetarian staple, these spring rolls are filled with large pieces of vegetables, vegan, vegetarian, fully-cooked, hand-made. Good for party reception, appetizers, salad or buffet applications. From Portion Pac a Hot Sauce packets, perfectly portion for your consumers who are looking to add a burst of heat on the go. From Kraft, two more packets. A Honey Mustard Dressing pouch, delivers great flavor without the hassle of large or messy containers. And a BBQ Sauce packet, both available 200/12gr. Next from Costanzo’s a new Everything Flavored Tuscan Hoagie Roll 8″. With everything seasoned baked into the roll, not topped. From Klondike a new Choco Taco Ice Cream. Vanilla ice cream with fudgy swirls wrapped in a crunchy sugar cone taco, then drenched in a thick, chocolatey coating and sprinkled with peanuts, the perfect warm weather treat! Lastly from Georgia Pacific, a Hand Sanitizer Pump. Kills 99.99% of many common bacteria without water, infused with aloe and glycerin to help keep hands moist.

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 3/12/20.

This gluten free rendition of lasagna was inspired by the Greek dish Moussaka. Moussaka, much like lasagna, is a Greek dish comprised of layers of potato, ground meats, eggplant and tomatoes. With global inspiration fresh in mind we went to work on creating a recipe which would utilize caribou russets in a creative gluten free entree, one that would speak to your customers in a classically familiar way. Yields 1 ea. 2″ half hotel pan. 9 cut for a larger portion or 12 cut for a smaller lasagna & salad combo offering.

Ingredients:

• 1st the potato layer: 4lbs caribou russets, pealed and cut into 1/4″-1/3″ thick slices. Coat with oil, season with S&P, lay on a sheet tray in a single layer, roast @ 350 for 20 minutes and chill.
• 2nd the tomato sauce layer: 2 cup pizza sauce, 1 oz chiffonade of fresh basil leaf, 1 cup roasted yellow tomatoes drained of oil, 2 oz. tomato oil, S&P to taste
• 3rd the spinach layer: 1.5lbs fresh spinach wilted, strain excess moisture, season with S&P
• 4th the cheese layer: 12 oz. shredded 50/50 mix mozzarella/provolone
• 5th the saffron ricotta layer: 1.25lbs ricotta, 3 eggs, 3 oz. tomato oil (oil that roasted tomatoes are packed in…waste not want not), .25lb 50/50 mix mozzarella/provolone, 1pinch saffron (#23192), S&P to taste

Directions:

1. Lightly oil a 2″ half hotel pan, layer as numbered above then repeat for a second tier. for the top add a third layer of potato and sprinkle with remaining 50/50 mix.
2. Bake @ 325 for 45 minutes, cover if using high convection so not to over caramelize cheese
3. Allow time for resting before cutting which will allow layers to stabilize

Notes:

• All items can be made in advance and made part of your production/prep list. If saffron ricotta is allowed to rest for at least 24 hours the color will blossom and bloom into a beautiful yellow/orange color.
• Alternatives to Caribou Russets (21966) include: Russet 50ct (16011) 60ct (16009) 70ct (16006) 80ct (16006) 90ct (16000)

More About Caribou Russets Recipe: Caribou Shrimp Recipe: Caribou Spaghetti

INGREDIENTS
Serves: 100

• 3lbs diced onion
• 6oz minced garlic
• 1 tablespoon, 1 teaspoon canola oil
• 12lbs 8oz canned, low-sodium diced tomatoes
• 1 tablespoon dried oregano
• 1 tablespoon dried thyme
• 1 tablespoon dried basil
• 128 whole-wheat lasagna sheets 3 1/2″ x 7″
• 18lbs 8oz peeled, sliced butternut squash
• 2lbs sliced spinach
• 3lbs 2oz low-fat mozzarella, part-skim cheese

DIRECTIONS

1. 1. To make tomato sauce, sauté onions and garlic in oil for 2-3 minutes. Add tomatoes, oregano, thyme, and basil. Simmer over low heat, uncovered for 30 minutes, stirring occasionally.
   2. Place pasta sheets in hot water for 7-10 minutes. Remove sheets as dish is assembled.
   3. Lightly coat steam table pan (12″x20″x2 1/2″) with pan release spray (about 4 pans).
   4. First Layer: 16 lasagna sheets, slightly overlapping. 2 1/2 cups tomato sauce. About 2 1/2 cups spinach. 2lbs 5oz squash slightly overlapping.
   5. Second Layer: Repeat first layer.
   6. Third Layer: 2 1/2 cups tomato sauce.
   7. Cover with foil and bake until squash is fork tender. Convection oven: 350˚F for 40-55 minutes.
   8. Remove from oven. Sprinkle 3 1/8 cups cheese evenly over each pan of lasagna.
   9. Bake uncovered until cheese starts to brown slightly. Convection oven: 350˚F for 10 minutes.
   10. Remove from oven and allow to set for 15 minutes before serving. Cut each pan 5×5 (25 pieces per pan).

Serving: 1 piece proves 1/2oz equivalent meat alternate. 5/8 cup red/orange vegetable. 1/8 cup other vegetable, and 3/4oz equivalent grains. 

INGREDIENTS
Serves: 100

• 3gal 1qu of water
• 11lbs 4oz brown, long grain rice
• 1 tablespoon, 2 teaspoons of salt
• 48 liquid, or fresh large beaten eggs
• 1 1/4 cups vegetable oil
• 3lbs extra-lean turkey ham, diced 1/4″
• 1lbs 4oz fresh, diced green onion
• 6lbs fresh, chopped spinach
• 1/3 cup sesame oil
• 1/4 cup low-sodium soy sauce

DIRECTIONS

1. 1. Boil water.
   2. Place 2lbs 13oz brown rice in each steam table pan (12″x20″x2 1/2″) about 4 pans.
   3. Pour boiling water over brown rice, stir, cover pans tightly.
   4. Add salt to brown rice, mix well, set aside.
   5. Whisk eggs and 1 cup water.
   6. Lightly coat pan with pan release spray. Cook half of egg mixture. Chop and set aside for later. Reserve other half of egg mixture.
   7. Sauté ham in vegetable oil over high heat for 2 minutes or until ham beings to brown.
   8. Reduce heat to medium. Mix in brown rice.
   9. Add remaining egg mixture. Stir frequently for about 5 minutes, or until cooked.
   10. Mix in onions, spinach, chopped egg, sesame oil and soy sauce.
   11. Portion into 1 cup, and serve!

Serving: 1 cup provides 1oz equivalent meat/meat alternate and 1 1/2oz equivalent grains.