Creamy Pumpkin Tortilla Soup
- Total Time: 30
- Yield: 10 1x
Ingredients
Scale
- 1 tbsp (15 ml) olive oil
- 1 medium yellow onion, finely chopped
- 1 stalk celery, diced
- 2 carrots, diced
- 3 cloves garlic, minced
- 10 oz (280 g) cooked chicken breast, shredded
- 1 can (15 oz/425 ml) pumpkin puree (NOT pumpkin pie filling)
- 1 can (19 oz/540 ml) black beans, drained and rinsed
- ½ cup (125 ml) corn kernels, frozen or canned (drained)
- 2 tsp (10 ml) ground cumin
- 1 tsp (5 ml) chili powder
- 1/2 tsp (2 ml) black pepper
- 3 cups (750 ml) Campbell’s Classic Cream Concentrated Soup Base
- 3 cups (750 ml) water
- Tortilla chips
Instructions
- Heat oil in large stockpot over medium heat. Add onion, celery, carrots and garlic; cook, stirring, for about 15 minutes or until softened.
- Add chicken, pumpkin puree, black beans, corn, cumin, chili powder, pepper, Campbell’s® Classic Cream Concentrated Soup Base and water. Stir well to combine.
- Bring to boil, reduce heat and simmer for about 10 minutes.
- Portion into bowls. Garnish with tortilla chips and optional garnishes such as diced avocado.
Notes
Gochujang Korean BBQ Dusted Chicken Wings
- Total Time: 18
- Yield: 10–12 1x
Ingredients
Scale
Gochujang Korean BBQ Sauce:
- 1/4 cup (60 ml) soy sauce
- 1/4 cup (60 ml) gochujang (korean chili paste)
- 1 tbsp (15 ml) rice vinegar
- 1 tbsp (15 ml) chili flakes
- 3 tbsp (45 ml) brown sugar
- 1 tbsp (15 ml) ginger, minced
- 1 tbsp (15 ml) garlic, minced
Assembly:
- 2 kg Reuven Fully Cooked Dusted Chicken Wings
(Product Code 36202) - Sesame seeds (garnish)
- 1 tbsp (15 ml) chives, finely sliced (garnish)
Instructions
- Gochujang Korean BBQ Sauce: In a large bowl combine all ingredients and set aside.
- Assembly: Prepare Dusted Chicken Wings according to package directions. Add prepared wings to Gochujang Korean BBQ sauce immediately and toss. Garnish with chives and sesame seeds.
Notes
Boozy Cherries Jubilee
Old school never goes out of style with this boozy twist on a classic, featuring rum, sweet cherries, creamy ice cream and a flaky crust garnish.
Ingredients
Scale
- 9 Portions #05433 Chef Pierre® Cherry Cobbler
- 9 Scoops Vanilla ice cream
- ¼ lb Unsalted butter
- 1 Lemon, zested into strips and juiced
- 2/3 cup Golden rum
- Powdered sugar, as needed
Instructions
- Preheat convection oven with tray on middle rack to 350° F.
- Unwrap cobbler, discard cover and bake for 70 minutes until filling boils and top crust is golden.
- Let cool at least 1 hour; remove top crust and reserve.
- Portion ice cream into medium-sized bowls and store in freezer. This can be done ahead.
- Portion nine 1-cup servings of cobbler, including some of the bottom crust, into a large sauté pan.
- Over medium-high heat, bring to simmer with unsalted butter, stirring often.
- Add lemon zest and lemon juice. Stir well.
- Add rum and using a long match, ignite the rum and let burn for 8-10 seconds. Stir to incorporate.
- Portion cobbler mixture over ice cream and garnish with reserved cobbler crust and powdered sugar.
Notes
Cookies & Cream Pie Cannoli
Chocolate-dipped cannoli shells filled with ricotta-infused cookies & cream pie. Garnished with chocolate chips and whipped topping.
- Yield: 6 1x
Ingredients
Scale
- 6 1 oz cannoli shells, prepared
- 2 Slices #09298 Chef Pierre® Crème de la Cream Cookies & Cream Pie
- 1 cup + 2 tbsp Semi-sweet chocolate chips
- 20 oz Ricotta cheese
- ¾ cup Powdered sugar
- Whipped cream for topping
Instructions
- Remove cannoli shells from packaging; thaw if frozen.
- Remove pie from packaging; portion two slices into a mixing bowl.
- Using a double boiler over medium heat, melt chocolate chips and transfer to squeeze bottle.
- Using squeeze bottle, garnish melted chocolate onto wax paper. Cover and chill.
- Add ricotta cheese and powdered sugar to bowl with pie slices. Mix well while breaking down crust to small pieces. Transfer mixture to piping bag.
- Pipe mixture into cannoli shells, alternating ends when filling.
- Plate the filled cannoli and garnish with chilled prepared chocolate, chocolate chips and whipped topping.
Notes
Smokehouse Apple Pie
Cheddar and bacon smoked in-house offer a savory complement to fresh baked apple pie.
- Yield: 8 1x
Ingredients
Scale
- 1 Whole #09270 Chef Pierre® Apple Unbaked Hi-Pie®
- 1 cup Cheddar cheese, shredded
- 3 Applewood smoked bacon strips, prepared
- ¾ cup Apricot preserves
- 1 tbsp Hot water
Instructions
- Remove pie from packaging and thaw at room temperature for 1 hour.
- Preheat convection oven at 350° F with sheet pan on middle rack.
- Starting inside of the crimped crust, cut through the top crust around the pie and remove the top.
- Combine the apples in the pie with the cheddar cheese.
- Chop the prepared bacon and evenly distribute onto apple-cheese mixture.
- Break apart removed pie top into medium-sized random pieces (silver dollar size).
- Place dough pieces evenly on top of apple mixture. Place pie on preheated sheet pan and bake for 50 minutes, rotating 180° after 30 minutes.
- Combine apricot preserves and hot water and brush mixture over pie crust. Return pie to oven for 10 more minutes.
Notes