February 2010

Burrito Casserole

Serves: 20

Pre-heat Steam‘N’Hold™ in fast cook mode for 15 minutes.

Lightly grease one 2 ½ inch hotel pan

Meat Mixture:

4 ½ to 5 Lbs. Hamburger fry and crumble with 2 Medium onions ,chopped.

Add and then Simmer:

2 envelopes taco seasoning

2 can bean dip

2 jars taco sauce (mild)

Cool Mixture

Cheese Sauce:

2 Jars hot taco sauce

Grated Cheese ( enough to make sauce thick )

½ cup ketchup

1 cup water

Mix all the above together and heat

Roll meat mixture and seasonings up in large flour tortillas (20 large). Place In hotel pan and cover with cheese sauce: Cook covered for 50 minutes. Top with sliced black olives and chopped tomatoes.

Asian Beef and Rice-Noodle soup

Pre heat Steam‘N’Hold™ in fast cook mode for 15 minutes

In solid third pan bring 3 quarts water to temp.

Recipe is perfect with any cooked meat for last night shift like prime rib ends, pork ribs, rotisserie chicken etc…

Stock:

2 Large onions, sliced thin

4 (1-inch) pieces peeled ginger, smashed

2 bunches scallions, white parts smashed and greens chopped

2 (4-inch-long) fresh red or green chili. Stemmed and halved lengthwise

1 gallon cold water

½ cup soy sauce

8 whole star anise

2 cinnamon sticks

For garnish and flavorings:

To be served on side of soup

Mint sprigs

Thinly sliced seeded cucumbers

Sriracha and hoisin sauces

Bean sprouts

Lime wedges

1 LB dried flat Asian noodles

Pick and set aside desired meat for the soup.

Combine first 7 ingredients in water and steam in cooker for 35 minutes:

Remove hot water from steamer and let noodles sit in hot water for 8 – 10 minutes or until done.

Remove broth from steamer. Divide noodles into 6 bowls and ladle stock into each bowl. Serve with garnishments on side.

Recipes are Property of AccuTemp Products, Inc.