Chef's Secret Eagle Brand enhances recipes in all hotel outlets.
For glazes, sauces, spreads, dressings, and a variety of other recipes that are perfect for hotel banquets and catering, restaurants, room service and bars, Eagle Brand Sweetened Condensed Milk is a tasty, timeless addition for your menu offerings. It delivers good texture and flavor, appealing to a wide variety of guests. Eagle Brand Sweetened Condensed Milk use in hotel banquet, bar, room service, and restaurant recipes maximizes food flavor and is easy to obtain from your local distributor carrying the Smucker Foodservice family of brands. JM Smucker is a major vendor of ingredients, jams, jellies, and coffee to hotels and lodging foodservice. See the creative recipe ideas below for your own hotel menu inspirations.
Field Greens Apple Cranberry Salad with
Warm Goat Cheese Croutons
Yield: 12 servings
Each Serving: 12 oz.
Ingredients:
Apple Vinaigrette
Eagle Brand® Sweetened Condensed Milk; 1½ cups
Apple cider vinegar; 1 cup
Parsley, fresh, minced; 1/4 cup
Salt; 3/4 tsp.
Black pepper, coarse-ground; 1/2 tsp.
Warm Goat Cheese Croutons
Goat cheese; 6 oz.
Eagle Brand® Sweetened Condensed Milk; 3 tbsp.
French bread, bias-sliced; 12 slices
Baby field greens, fresh; 12 oz.
Chicken breasts, 5-oz., grilled, warm; 12
Dried cranberries; 6 oz.
Walnut pieces, toasted; 6 oz.
Sweetened apple chips, dried; 6 oz.
INSTRUCTIONS:
1. Preheat broiler or salamander.
2. CombineEagle Brand® Sweetened Condensed Milk, vinegar, parsley, salt and pepper; whisk to blend. Reserve.
3. Combine goat cheese and Eagle Brand® Sweetened Condensed Milk and mix to blend; spread evenly over one side of sliced bread. Broil until bubbly and golden. Reserve.
4. To assemble single serving: Combine 1 ounce field greens and ½ ounce vinaigrette; toss to blend. Portion on plate.
5. Top with 1 bias-sliced chicken breast, ½ ounce cranberries, ½ ounce walnuts and 4 apple chips. Drizzle ½ ounce vinaigrette over topping. Garnish salad with 1 goat cheese crouton.
INSTRUCTIONS:
1. Preheat grill to medium.
2. Thread 3 shrimp on each skewer. Reserve chilled.
3. CombineSmucker's® Apricot Preserves, Magnolia® Sweetened Condensed Milk, lime juice and horseradish. Divide and pour half over skewered shrimp. Marinate shrimp skewers for 20 to 30 minutes under refrigeration. (Reserve remaining glaze for dipping.)
4. In a heavy pan, bring water, coconut milk and salt to a boil. Add rice and stir to blend. Reduce heat to low, cover and cook 15 to 20 minutes, stirring frequently until rice is tender.
5. Remove from heat and stir in sweetened condensed milk.
6. To prepare single serving: Grill 2 shrimp skewers for 3 to 4 minutes or until shrimp are cooked. Serve with ½ cup rice and 1 ounce glaze portioned in ramekin. Garnish with lime, green onion and flaked coconut.
Servings: 2 1/4 cups (2 1/4 quarts) Serving Size:1/4 cup
21/4 Cups (8-1/4 servings)
2 1/4 Qts (32-1/4 servings)
INGREDIENTS
WEIGHTS / MEASURES
WEIGHTS / MEASURES
Unsalted natural creamy peanut butter
8 oz. / 1 cup
32 oz. / 1 qt.
BORDEN® MAGNOLIA® Evaporated Milk
6 oz. / 3/4 cup
24 oz. / 3 cups
Fresh lime juice
1/4 cup
1 cup
Soy Sauce
2 Tbsp.
1/2 cup
Thai fish sauce
2 Tbsp.
1/2 cup
Brown sugar
1 oz. / 2 Tbsp.
4 oz. / 1/2 cup
Garlic clove, pressed (for garlic paste)
1 large
4 large
Cayenne pepper
1/4 tsp.
1 tsp.
Chopped cilantro, for garnish
sprinkle
sprinkle
DIRECTIONS:
1. Combine and whisk sauce ingredients together until smoothly blended.
2. Sprinkle each serving of sauce with cilantro. Thin sauce with water, if necessary.
Notes: Serving Suggestion: use as dipping sauce for grilled and skewered chicken, beef, pork or vegetables. Also may be used as dressing for cold Asian noodles.
Nutrition per serving: Calories 227, Calories from fat 141, Protein 8g, Carbohydrate 13g, Dietary Fiber 2.0g, Sugars 8g, Fat 16g, Saturated Fat 3g, Trans Fatty Acid 0g, Cholesterol 8mg, Sodium: 700mg, Vitamin A 28IU, Vitamin C 2mg, Calcium 67mg, Iron 1mg
Eagle Brand® Sweetened Condensed Milk, 14-oz.; 1 cup
Chicken broth; 1 gal.
Kosher salt; 2 tsp.
Polenta, dry; 1 qt.
Butter; 6 tbsp.
Cayenne Pepper Syrup
Hungry Jack® Regular Breakfast Syrup; 1 cup
Cayenne pepper, ground; ½ tsp.
Bacon, diced, cooked crisp; 1½ cups
Walnut pieces, toasted; ¾ cup
Parsley, fresh, minced; ¼ cup
INSTRUCTIONS:
1. Preheat conventional oven to 350°F.
2. Rub pork tenderloin with black pepper and Hungry Jack® Regular Breakfast Syrup. Roast for 45 to 60 minutes or until tenderloin is cooked to desired doneness. Slice on bias to order.
3. Puree sweet potatoes with Eagle Brand® Sweetened Condensed Milk until smooth; reserve.
4. Bring chicken broth and salt to boil in a heavy pot; slowly add polenta, whisking continually. Reduce heat to low and simmer for 30 minutes, whisking frequently. Stir in butter and sweet potato puree. Keep warm.
5. Combine Hungry Jack® Regular Breakfast Syrup and cayenne pepper; whisk to blend.
6. To assemble single serving: Ladle 6 ounces polenta on plate top with 5 ounces pork. Garnish pork with 1 tablespoon crumbled bacon, ½ tablespoon walnuts and ½ teaspoon parsley. Drizzle with 2 teaspoons syrup.
Servings: Makes 10 (60) sandwiches Serving Size: 1 oz.
11/4 cups spread (1 oz./serving)
71/2 cups spread (1 oz./serving)
INGREDIENTS
WEIGHTS / MEASURES
WEIGHTS / MEASURES
Marinated artichoke quarters
4 oz. drained wt. / 1/2 cup
1 lb. 8 oz. / 3 cups
Fresh goat cheese
4 oz. / 1/2 cup
1 lb. 8 oz. / 3 cups
Finely chopped fresh dill
1 Tbsp.
6 Tbsp.
Salt
1/2 tsp.
1 Tbsp.
Fresh ground black pepper
1/4 tsp.
1 1/2 tsp.
PET® Evaporated Milk
2 oz. / 1/4 cup
12 oz. / 1 1/2 cups
DIRECTIONS:
1. Mince artichokes in food processor by pulsing.
2. Add goat cheese; pulse until mixed.
3. Add dill, salt and pepper.
4. With machine running, slowly add PET® Evaporated Milk until blended.
5. Transfer spread to storage container. Refrigerate until ready to use.
GRILLED VEGETABLE SANDWICH:
Grill / griddle eggplant slices, zuchinni slices and red bell pepper quarters until browned and tender. Lightly grill / griddle one side of each bread slice.
To assemble each sandwich, spread 1 Tbsp. Goat Cheese Spread onto each un-grilled side of 2 bread slices. Layer one slice with 1 oz. grilled eggplant, 2 grilled bell pepper quarters, and 1 oz. grilled zucchini. Cover sandwich with remaining bread slice. Cut in half to serve.
Notes: Serving Suggestion: use to dress chicken or steak salad with romaine lettuce, mixed green salad, or spinach salad.
Nutrition per serving: Calories 227, Calories from fat 141, Protein 8g, Carbohydrate 13g, Dietary Fiber 2.0g, Sugars 8g, Fat 16g, Saturated Fat 3g, Trans Fatty Acid 0g, Cholesterol 8mg, Sodium: 700mg, Vitamin A 28IU, Vitamin C 2mg, Calcium 67mg, Iron 1mg
INSTRUCTIONS:
1. Combine coleslaw mix, onions and jicama.
2. MixMagnolia® Sweetened Condensed Milk, lime juice, chili powder, cilantro, salt and pepper.
3. Combine dressing and slaw; toss to evenly coat.
4. To assemble single serving: Portion 4 ounces.
DIRECTIONS:
1. Cook onions in large skiller with oil over medium heat until golden brown, 8 to 10 minutes.
2. Lower heat; stir in cumin, salt, chipotle peppers and BORDEN® MAGNOLIA® Evaporated Milk.
3. Add chicken; stir to combine well.
4. Simmer mixture over low heat until BORDEN® MAGNOLIA® Evaporated Milk is nearly absorbed (about 7 minutes).
5. Remove filling from heat; stir in cilantro. Let cool before using.
6. For each empanada, roll out 1 - 1/2 oz. dough on lightly floured work surface to 51/2 -inch round.
7. Moisten edges with egg wash.
8. Scoop 3 Tbsp. (1 - 1/2 oz.) chicken filling; center on pastry round.
9. Fold dough in half to enclose filling.
10. Seal edges together and crimp with fork.
11. Transfer to baking sheet.
12. Heat oven to 400°F. (350°F convection) Brush dough tops with egg wash.
13. Bake empanadas until golden, 20 to 25 minutes. Serve warm.
Nutrition per serving: Calories 905, Protein 128.7g, Carbohydrate 24.7g, Dietary Fiber 0.2g, Sugars 4.2g, Fat 28.4g, Saturated Fat 10.3g, Cholesterol 368.8mg, Sodium: 601.9mg, % Daily Value: Calcium 10%, Iron 25%, Vitamin A 6%, Vitamin C 2%
Yield: 4 quiche, 48 servings
Each Serving: 7.5 oz.
Ingredients:
Pie Crust
Flour; 4 cups
Salt; 2 tsp.
Crisco® 3-lb. Regular Shortening; 1½ cups
Water, ice cold; ½ to 1 cup
Filling
Eggs, large; 16
Pet® Evaporated Milk; 2 qt.
Salt; 1 tbsp. + 1 tsp.
Black pepper; ½ tsp.
Nutmeg, ground; ½ tsp.
Basil, fresh, chopped; 1 cup
Fontina cheese, shredded; 10 cups
Parmesan cheese, shredded; 3 cups
Roma tomatoes, sliced 1/16-inch thick; 8
INSTRUCTIONS:
1. Preheat conventional oven to 375°F.
2. Blend flour and salt. Cut Crisco® Regular Shortening into flour mixture until mixture resembles coarse pea-size crumbs. Gradually add water and mix gently until dough forms loose ball. Divide dough into 4 balls. Cover and refrigerate at least 30 minutes.
3. Whisk together eggs, Pet® Evaporated Milk, salt, pepper, nutmeg and ½ cup basil.
4. On lightly floured surface, roll one dough ball into 12-inch circle. Place crust into 10-inch pie pan, trim and crimp edges. Repeat with additional dough balls. Bake 15 to 20 minutes or until edges turn light brown.
5. Place 2 tablespoons basil and 2½ cups fontina in each parbaked crust. Divide egg/milk mixture equally between 4 crusts and top each with ½ cup Parmesan cheese, tomato slices and another ¼ cup Parmesan cheese. Bake approximately 40 to 45 minutes or until center is set. Cool 5 to 10 minutes. Cut each quiche into 6 equal slices.
6. To assemble single serving: Serve 1 wedge.
2. Whisk in flour until smooth; cook 1 minute over low heat.
3. Stir in BORDEN® MAGNOLIA® Evaporated Milk and broth.
4. Bring mixture to simmer, whisking frequently. Simmer over medium-low heat 5 minutes.
5. Remove pan from heat; stir in cilantro, chipotle, lime juice and salt. Whisk to blend.
6. Ladle 1 oz warm sauce over each serving of grilled, marinated chicken breast.
Notes: Grilled Chicken: marinate boneless skinless breasts for 30 minutes in 1 part fresh lime juice and 2 parts olive oil. Season with salt just before cooking. Grill 4 to 5 minutes per side until done. Cut each breast into thick slices to serve.
Nutrition per serving: Calories 66, Calories from fat 36, Protein 3g, Carbohydrate4g, Dietary Fiber 0g, Sugars 3g, Fat 4g, Saturated Fat 3g, Trans Fatty Acid 0g, Cholesterol 15mg, Sodium 149mg, Calcium 83mg, Vitamin A 261IU, Vitamin C 1mg, Iron 0mg
Country Sausage and White Cheddar Breakfast Strata
Yield: 12 servings
Each Serving: 8 oz.
Ingredients:
Crisco Professional® 21-oz. Pan Release Spray; as needed
Country-style whole-grain bread, cut into 1-inch cubes; 18 oz.
Breakfast sausage, crumbled, cooked; 10 oz.
Yellow onion, julienne, sautéed; 1¼ cups
Red, yellow and orange bell peppers, julienne, sautéed; 2 cups
Eggs, large; 12
Pet® Evaporated Milk ; 4 cups
Kosher salt; 1½ tbsp.
Black pepper, coarse-ground; 1 tsp.
Cheddar cheese, sharp, shredded; 4 cups
INSTRUCTIONS:
1. Spray 3 deep one-third-size steam table pan with Crisco Professional® Pan Release Spray.
2. Layer bread, sausage, onions and peppers in pan.
3. Whisk together eggs, Pet® Evaporated Milk, salt and pepper; pour over top. Sprinkle evenly with cheese.
4. Cover and refrigerate overnight.
5. Preheat conventional oven to 350°F.
6. Bake covered for 45 minutes. Remove cover and bake 20 minutes or until top is golden brown and center is set. Cool for 5 minutes and cut each pan into 4 equal portions.
7. To assemble single serving: Serve 1 portion on plate. Serve with seasonal fruit, if desired.
DIRECTIONS:
1. Cook onion and celery in butter over medium-low heat until softened, about 5 minutes.
2. Stir in potatoes and rosemary.
3. Add broth; bring mixture to boil. Reduce heat and simmer until potatoes are tender, 10 to 12 minutes.
4. Remove one-third amount of soup; blend smooth. Return puree to pot.
5. Stir in cooked vegetables and BORDEN® MAGNOLIA® Evaporated Milk.
6. Return to simmer; cook 5 minutes longer.
Season with salt, adjusting to taste.
For each serving, ladle 1 cup soup into bowl. Garnish with 2 Tbsp. croutons and 1 Tbsp. cheese.
Nutrition per serving: Calories 243, Calories from fat 75, Protein 10g, Carbohydrate 33g, Dietary Fiber 4g, Sugars 6g, Fat 8g, Saturated Fat 5g, Trans Fatty Acid 0g, Cholesterol 25mg, Sodium 490mg, Calcium 172mg, Vitamin A 1826IU, Vitamin C 10mg, Iron 1mg, Calcium 172mg
Yield: 12 servings
Each Serving: 7 oz. dip, 2 flatbreads
Ingredients:
Cream cheese, softened; 24 oz.
Mozzarella cheese, shredded; 18 oz.
Pet® Evaporated Milk; 2¼ cups
Crushed red pepper flakes; ½ tsp.
Lemon pepper seasoning, dry; 1 tbsp.
Garlic pepper seasoning, dry; 2 tsp.
Kosher salt; 2 tsp.
Spinach, chopped, thawed, squeezed dry; 1½ cups
Artichoke hearts, drained, chopped; 1½ cups
Onions, sliced thin, caramelized; 1 cup
Garlic, roasted, minced; 2 tbsp.
Flatbreads, 7-inch; 24
Crisco Professional® 14-oz. Pan Release Spray; as needed
Sea salt, coarse; as needed
Italian seasoning, dry; as needed
Feta cheese, crumbled; ¾ cup
Extra-virgin olive oil; as needed
INSTRUCTIONS:
1. Preheat convection oven to 400°F.
2. Combine cream cheese, mozzarella, Pet® Evaporated Milk and seasonings in mixing bowl fitted with paddle; blend until thoroughly mixed.
3. Add spinach, artichoke hearts, onions and garlic; stir until blended.
4. Preheat grill.
5. To prepare single serving: Spray 2 flatbreads with Crisco Professional® Pan Release Spray. Grill until toasted on each side; sprinkle sea salt and Italian seasoning lightly over flatbreads. Cut each flatbread into 8 wedges.
6. Portion 4 ounces dip in ovenproof dish. Top with 1 tablespoon feta and bake in convection oven for 4 minutes. Drizzle lightly with olive oil. Serve with flatbread wedges.
DIRECTIONS:
1. Press out excess moisture from artichoke hearts and chop.
2. Combine artichokes, oil, garlic, BORDEN® MAGNOLIA® Evaporated Milk and cayenne in saucepan.
3. Bring to simmer over low heat.
4. Cook 5 minutes, stirring occasionally. Remove pan from heat; stir in salt and lemon juice.
5. Puree mixture in food processor or blender.
6. Serve dip warm or at room temperature.
7. Accompany with breadsticks and/or assorted crudities.
Nutrition per serving: Calories 202, Calories from fat 172, Protein 2g, Carbohydrate 5g, Dietary Fiber 2g, Sugars 3g, Fat 20g, Saturated Fat 4g, Trans Fatty Acid 0g, Cholesterol 7mg, Sodium 239mg, Calcium 62mg, Vitamin A 70IU, Vitamin C 3mg, Iron 0mg, Calcium 62mg
