Deviled Eggs Yield: 60 Portions 30 each, Eggs, boiled, cut in half 10 oz , Mayonnaise 1 oz, Dijon mustard 1/2 oz, White wine vinegar 1/2 oz, Minor's Chicken Base 1. Remove egg yolks from whites. 2. Place egg yolks in a processor and process until the yolks are completely crumbled, about 2-3 minutes. 3. Mix in remaining ingredients and place yolk mixture in a piping bag. 4. Pipe the egg yolks back into the egg whites. Garnish as desired. | Lemon Oregano Chicken Salad Yield: 13 Portions 1 tsp, Minor's Chicken Base 1/2 cup, Yogurt, Greek Style, Light 1/4 cup each, Mayonnaise, Feta Cheese 1 tbsp each, Red wine vinegar, Black olives 1 tsp, Oregano, fresh, chopped 1/2 tsp, Lemon zest 1 lb, Chicken breast fillet, cooked, small dice 1/3 cup, Cucumber, raw, small dice 1/8 cup each, Green bell pepper, red onion, sun dried tomatoes, small dice | Chilled Zucchini Veloute Soup Yield: 8 Portions 1.5 lb, Zucchini, diced 2 cups, Onions, sweet, raw, diced 1 fl oz, Extra virgin olive oil Minor's Chicken Base, reconstituted in 18 oz water 1 tsp, Lemon juice, fresh 2 tbsp, Yogurt, plain, greek yogurt 1. Toss zucchini, onions and olive oil in a bowl. On a parchment paper lined sheet pan, roast at 365°F for 20 minutes, or until tender and not too browned. Refrigerate until cold. 2. Add vegetables, Chicken Base, lemon juice, and yogurt to a blender and purée until smooth. Serve chilled. |
