K12 Crave Competition Recap & Recipe Book 2024

Which one of this year’s finalists was crowned the most crave-able recipe of 2024?

2022 WINNER

2023 WINNER Queso Chicken Chili

2024 WINNER ?

Scan the code above for more information on the K12 Crave Collection and to download a digital version of this cookbook.

Buffalo Chicken Melt

2024 FINALISTS

Cajun Chicken Pasta Archdiocese of Indianapolis, Indiana

Korean BBQ Beef Tacos Troup County School District, Georgia

Queso Tomato Soup Dip with Grilled Cheese Dippers Jurupa Unified School District, California VOTED FAN FAVORITE!

Ultimate Breakfast Pizza North Crawford School District, Wisconsin

and the winner is...

VIDEO HERE

The winner of the 2024 K-12 Crave Competition won the Grand Prize scholarship to attend the 2025 ANC in San Antonio. The 2024 winner was announced on Tuesday, July 16th at 1:00 ET at the J.T.M. booth at 2024 ANC in Boston.

TABLE OF CONTENTS

HANDHELDS

2024 WINNER

Big Mac Sliders Sunrise Breakfast Egg Rolls Hot Honey Coney

Ultimate Breakfast Pizza

25 23 27

PIZZA

Fajita Fiesta Veggie Pizza

HISPANIC

COMFORT

Burrito Bowl Fiesta Street Corn Mexi Tots Queso con Carne Dip Stuffed Bell Peppers

29 31 33 35 37

Beef Pot Roast Bites Meaty Chili Bowl Mini Chicken Pot Pies Q ueso Tomato Soup Dip with Grilled Cheese Dippers

11 13 15

FUSION

PASTA

Hawaiian Meatball Rice Bowl Korean BBQ Beef Tacos Sweet & Spicy Beef Noodle Bowl

19 17 21

Cajun Chicken Pasta Mac & Cheese Chicken Tikka Masala Parma Rosa Meatballs over Spaghetti

39 41 43

The information published in this cookbook has been collected from multiple sources. Recipe and nutritional data may vary based on the actual ingredients and preparation methods used. At times, the information we received from the contestants was adjusted to streamline and standardize the recipe data, preparation methods, and procedures.

PIZZA ULTIMATE BREAKFAST PIZZA Submitted by: NORTH CRAWFORD SCHOOL DISTRICT, WISCONSIN Breakfast or lunch, this restaurant-worthy pizza is sure to hit the spot. It features cheddar cheese sauce topped with a blend of scrambled eggs, shredded hash browns, turkey sausage and melty mozzarella.

Save time and prep the pizzas the day before and bake the day of service.

Servings: 8 (1 slice) Meal Components: 2.75 M/MA + 2 grains

INGREDIENTS 8 oz.

PREPARATION 1. Preheat oven to 375°F. 2. Keep the pizza crust frozen while preparing the other ingredients.

J.T.M. Premium Cheddar Cheese Sauce J.T.M. Country Breakfast Scramble 16 “ Pizza Dough, whole-grain, sheeted Mozzarella Cheese, Red. Fat, shredded

18 oz. 1 each

3. Place unopened bags of J.T.M. Country Breakfast Scramble and Cheddar Cheese Sauce in perforated, full-size pans. Heat in steamer, or boiling water, for approximately 30-45 minutes or until an internal temperature of 135°F is reached (HACCP). Cook time may vary according to quantity of products being heated. Place unopened bags in a hot holding cabinet until ready to assemble the recipe. 4. Place one pizza crust on a full-size sheet pan lined with a sheet pan liner. 5. Top each pizza crust with one 8 oz. scoop of cheddar cheese sauce, spreading in a thin layer across the crust. 6. Spread 18 oz. of Country Breakfast Scramble on top of the cheese sauce. Again, covering the crust in a thin layer. 7. Top the pizza with 8 oz. of shredded mozzarella cheese. 8. Bake at 375°F for 13 minutes or until the crust is cooked through, the cheese is golden

8 oz.

brown, and the internal temperature has reached at least 165°F or higher. 9. Slice into 8 slices. Place in a hot holding cabinet until ready to serve.

NOTE: Pizzas can be made a day in advance and stored in a cooler until ready to be baked.

This recipe also works well with these J.T.M. products: Fiesta Scramble, Homestyle Sausage Gravy, Three Cheese Sauce, Queso Blanco Sauce, Golden Hatch Queso

PIZZA FAJITA FIESTA VEGGIE PIZZA Submitted by: LEBANON CITY SCHOOL DISTRICT, OHIO This pizza is exploding with flavor. It features a traditional-style crust topped with three cheese sauce, plant-based taco filling, bell peppers, onions, mushrooms and melted mozzarella cheese.

Serve with optional toppings like pico de gallo, sour cream, and jalapeños.

Servings: 8 (1 slice) Meal Components: 2 M/MA + 2 grains

INGREDIENTS 12 oz.

PREPARATION 1. Prepare the pizza crust per manufacturer’s instructions. 2. Spread a layer of Three Cheese Sauce evenly over the prepared crust or rolled-out dough, leaving a small border around the outer edge for the crust. 3. To prevent a runny base on your Fajita Fiesta Veggie Pizza, it’s essential to drain excess moisture from the J.T.M. PlantBorn Taco Filling before adding it to the pizza. After draining, spoon the J.T.M. PlantBorn Taco Filling onto the sauce, distributing it evenly across the pizza. 4. Arrange the sliced bell peppers, mushrooms, and red onions on top of the taco filling, creating a colorful and vibrant display. 5. Sprinkle the shredded mozzarella cheese generously over the entire pizza, ensuring that all the toppings are well covered. 6. Carefully transfer the pizza onto a pizza stone, baking sheet, or pizza pan and place it in the preheated oven. 7. Bake the pizza according to the instructions for your pizza dough, or until the crust is golden brown and the cheese is melted and bubbly reaching 165°F. 8. Once the pizza is done, remove it from the oven and let it cool for a few minutes before slicing.

J.T.M. PlantBorn Taco Filling, thawed

6 oz. J.T.M. Three Cheese Sauce, thawed 1/4 cup Variety of Colored Bell Peppers, sliced (e.g., red, yellow, orange, green) 1/8 cup Mushrooms, sliced 1/4 cup Red Onions, thinly sliced 6 oz. Mozzarella Cheese, shredded 1 each 16” Pizza Crust or Dough

This recipe also works well with these J.T.M. products: Queso Blanco Sauce, Golden Hatch Queso, Beef Taco Filling, Seasoned Beef “Philly” Steak

COMFORT BEEF POT ROAST BITES Submitted by: FLOYD COUNTY SCHOOL DISTRICT, INDIANA A creative twist on a comforting classic, this dish features beef meatballs, roasted potatoes, carrots, and onions smothered in a rich, creamy gravy.

Serve with a side of broccoli or a fresh garden salad.

Servings: 31 (4 meatballs) Meal Components: 2.5 M/MA + 1/4 c. R/O veg + 1/2 oz. starchy veg

INGREDIENTS 5 lbs.

PREPARATION 1. Wash potatoes, large dice and steam for 25 minutes. 2. Preheat oven to 375°F. 3. Prepare brown gravy mix per manufacturer’s instructions. Combine gravy with tomato paste, brown sugar, and spices to make the sauce. 4. Spray a 2 inch, full hotel pan with non-stick spray. Combine 1 bag (5 lbs.) frozen meatballs, diced onions, carrots, potatoes, and 96 oz. of prepared sauce. Cover with pan lid or foil. 5. Place pan in oven and bake for 55 minutes or until meatballs reach an internal temperature of 165°F or higher for at least 15 seconds and potatoes are soft.

J.T.M. Beef Meatballs Gravy Mix, Brown, dry

1 bag 6 oz. 1 tsp.

Tomato Paste

Brown Sugar, unpacked

1 1/2 tsp. 1 1/2 tsp.

Garlic Powder

Black Pepper, ground

1 tsp.

Thyme, dried Oregano, dried Onion Powder

1/2 tsp. 1 1/2 tsp.

6. Place pan in warmer until service. 7. Serve with a side of cornbread.

5 oz. Onions, diced 2 lbs., 8 1/8 oz. Crinkle Carrots, frozen 4 each

Idaho Potatoes, russet, raw

This recipe also works well with these J.T.M. products: Seasoned Beef “Philly” Steak

COMFORT MEATY CHILI BOWL Submitted by: CHESAPEAKE PUBLIC SCHOOLS, VIRGINIA This dippable chili bowl features a hearty chili made with a blend of beef, beans, tomatoes, and spices. It’s topped with shredded cheese and sour cream and served with tortilla chips for dipping.

Sub in Queso Blanco or Golden Hatch Queso for the shredded cheddar cheese to create a fun Chili con Queso dip!

Servings: 30 Meal Components: 2.5 M/MA + 2 grains

INGREDIENTS 5 lbs.

PREPARATION 1. Place unopened bags of J.T.M. Three Bean Chili and Beef Taco Filling in perforated, full-size pans. Heat in steamer or boiling water for approximately 45 minutes or until an internal temperature of 135°F is reached (HACCP). Cook time may vary according to quantity of products being heated. 2. Carefully open heated bags of chili and taco filling and empty into a large steam table pan. Stir gently to combine. Hold hot at 135°F until ready to serve.

J.T.M. Three Bean Chili

5 lbs. J.T.M. Beef Taco Filling 30 each Tortilla Rounds, 1.45 oz. Individual Bags 15 oz. Cheddar Cheese, shredded 30 oz. Sour Cream

ASSEMBLY 1. In a 12 oz. bowl, portion a #6 scoop of chili. 2. Offer 1 oz. sour cream and shredded cheese as condiments. 3. Serve with bag of tortilla rounds on the side.

This recipe also works well with these J.T.M. products: PlantBorn Taco Filling, Chili with Beans

COMFORT MINI CHICKEN POT PIES Submitted by: ESCONDIDO UNION SCHOOL DISTRICT, CALIFORNIA These delicious personal-sized pot pies are stuffed with a savory blend of shredded chicken, mixed veggies, and queso blanco sauce.

No aluminum foil cups? No problem! Use muffin pans instead.

Servings: 40 (6.0 oz servings) Meal Components: 2 M/MA + 2 grains + 1/4 c. other veg

INGREDIENTS 5 lbs.

PREPARATION 1. Place the biscuit dough on a lined sheet pan covered with plastic to thaw overnight. 2. Place 4 oz. aluminum foil cups on a lined sheet pan and spray them with Butter Buds. 3. Cut the biscuit dough into two equal size disks. Stretch the bottom disk enough to fit the bottom and partially the sides of the foil cup. 4. Create a mixture of J.T.M. Queso Blanco Sauce, shredded chicken, and mixed vegetables. 5. Using #8 scoop, place 5 oz. of the mixture inside the cup. 6. Place the second disk on top of the cup. 7. Bake at 350°F for 18-20 minutes or until internal temperature reaches 155°F and the crust is golden brown.

J.T.M. Queso Blanco Sauce, thawed

40 ct. Biscuit Dough Balls, thawed 2.5 lbs. Mixed Vegetable Blend, thawed 5 lbs. Chicken, shredded

This recipe also works well with these J.T.M. products: Alfredo Sauce, Three Cheese Sauce

COMFORT QUESO TOMATO SOUP DIP WITH GRILLED CHEESE DIPPERS Submitted by: JURUPA UNIFIED SCHOOL DISTRICT, CALIFORNIA

A fun twist on a comforting favorite, this delicious dip combines creamy tomato soup with queso blanco sauce. Serve with grilled cheese triangles for dipping.

Switch up the dipper! Try serving with cheese quesadilla triangles instead.

Servings: 20 (6 oz. servings) Meal Components: 2 M/MA + 2 grains + 1/4 c. R/O veg

INGREDIENTS 5 lbs

PREPARATION 1. Spray sheet pan with pan spray and arrange 10 slices of Texas toast on the tray. 2. Spread 2 oz. of shredded cheese on each slice and top with another slice of Texas toast. 3. Spray the top slice with pan spray and place in 350°F oven until golden brown. Cut each sandwich into 4 triangles. 4. Mix a full bag of creamy tomato soup and 1/2 bag of queso blanco sauce together and heat until it reaches 165°F. Hold hot until ready for service. 5. Serve 6 oz. of Queso Tomato Soup Dip with four grilled cheese triangles for dipping.

J.T.M. Tomato Soup, thawed

2.5 lbs.

J.T.M. Queso Blanco Sauce, thawed

20 slices Texas Toast 2 oz.

Mozzarella/Cheddar Cheese Blend, shredded

This recipe also works well with these J.T.M. products: Three Cheese Sauce, Alfredo Sauce, Marinara Sauce

FUSION HAWAIIAN MEATBALL RICE BOWL Submitted by: GRANT COUNTY SCHOOLS, KENTUCKY

Set sail to the islands with this sweet and savory rice bowl featuring sweet and sour glazed meatballs and chunks of pineapple served over vegetable fried rice.

Sub in spaghetti or lo-mein noodles for the rice! Serve with a side of mandarin oranges.

Servings: 20 Meal Components: 2 M/MA + 1.5 grains + 1/4 c. veg + 1/2 c. fruit

INGREDIENTS 80 each J.T.M. Meatballs 60 oz.

PREPARATION 1. Preheat convection oven to 375°F. 2. Spray full-size pan with non-stick spray. 3. Empty the frozen meatballs, pineapple tidbits, and sauce into the pan. Stir gently to combine. 4. Cover and place into oven for approximately 30–35 minutes. Hold hot until ready to serve. 5. Prepare fried rice according to the manufacturer’s instructions and hold hot until ready to serve.

J.T.M. Sweet & Sour Sauce, thawed Pineapple Tidbits, #10 can, drained

1 each 80 oz.

Fried Rice with Vegetables

ASSEMBLY 1. Place 4 oz. of fried rice onto a boat or tray. 2. Top with 4 oz. of the sauce and 4 meatballs.

This recipe also works well with these J.T.M. products: Sweet Teriyaki Sauce, Hunan Orange Sauce, Seasoned Beef “Philly” Steak

FUSION KOREAN BBQ BEEF TACOS Submitted by: TROUP COUNTY SCHOOL DISTRICT, GEORGIA Bring the flavors of a food truck straight to your cafeteria with this fun, fusion recipe featuring tender, sliced beef tossed in Korean BBQ sauce, served on two tortillas and topped with a refreshing cilantro lime slaw.

Try serving the Korean BBQ beef over rice or noodles for a fun, fusion bowl!

Servings: 26 (2 tacos) Meal Components: 2 M/MA + 2 grains

INGREDIENTS 5 lbs.

PREPARATION 1. Combine Korean BBQ Sauce and BBQ sauce.

J.T.M. Seasoned Beef Philly Steak J.T.M. Korean BBQ Sauce, thawed

2. In a steam table pan, combine Seasoned Beef Philly Steak with the sauce mixture. 3. Cover tightly with plastic wrap. Steam for 25 minutes. Heat to minimum internal temperature of 165°F. 4. Lay out 2 tortillas for each serving.

2 cups

1 1/2 qts. 52 each

BBQ Sauce

Flour Tortillas, 6” Cilantro Lime Slaw

52 oz.

5. Use a #10 scoop and divide the portion in half onto 2 tortillas. 6. Top each taco with 1/4 cup (#16 scoop) of cilantro lime slaw.

This recipe also works well with these J.T.M. products: Sweet Thai Chili Sauce, General Tso’s Sauce, Teriyaki Sauce, Beef Taco Filling, PlantBorn Taco Filling

FUSION SWEET & SPICY BEEF NOODLE BOWL Submitted by: JURUPA UNIFIED SCHOOL DISTRICT, CALIFORNIA Bursting with flavor, this restaurant-quality bowl features noodles, veggies, and ground beef all tossed in a sweet and spicy sauce.

Mix it up! Try this recipe with rice instead of noodles and serve with chow mein noodles for a fun crunch!

Servings: 4 Meal Components: 2 M/MA + 2 grains + 1/2 c. veg

INGREDIENTS 1 cup J.T.M. Sweet Teriyaki Sauce, thawed 2 oz. J.T.M. Sweet Thai Chili Sauce, thawed 10 oz. J.T.M. Beef Crumbles 8 oz. Spaghetti Noodles, whole-grain, cooked

PREPARATION 1. Pull J.T.M. Sweet Teriyaki and Sweet Thai Chili Sauce from freezer and place in the walk-in cooler to thaw for 24-48 hours prior to preparing the recipe for service. 2. Place unopened bags of J.T.M. Beef Crumbles in perforated, full-size pan. Heat in steamer for approximately 30-45 minutes or until an internal temperature of 135°F is reached (HACCP). Cook time may vary according to quantity of products being heated. Hold hot until ready to assemble the recipe. 3. Make sauce by combining 1 cup of J.T.M. Sweet Teriyaki Sauce with 2 oz. Sweet Thai Chili Sauce and set aside. 4. Carefully open bag of heated J.T.M. Beef Crumbles and portion 10 oz. into a pan or mixing bowl. Stir in half of the sauce mixture and hold hot until ready to assemble the bowls. 5. Prepare spaghetti per manufacturer’s instructions. Combine cooked spaghetti noodles with the shredded carrots, cabbage, onions, celery, and the rest of the sauce. Hold hot until ready to assemble the bowls.

10 oz. Carrots, shredded 10 oz. Cabbage, shredded 5 oz. Celery, chopped 5 oz. Onion, chopped

Optional garnish: Green Onions, chopped

ASSEMBLY 1. Place a quarter of the spaghetti & vegetable blend into a bowl. 2. Top with a quarter of the beef and sauce mixture.

This recipe also works well with these J.T.M. products: General Tso’s Sauce, Korean BBQ Sauce, Seasoned Beef “Philly” Steak

HANDHELDS BIG MAC SLIDERS Submitted by: TROUP COUNTY SCHOOL DISTRICT, GEORGIA A creative new way to serve sliders, this version is made with lean ground beef smothered in a Big Mac style sauce and served on sweet Hawaiian slider rolls.

Looking for a Shake Sauce substitute? Try using Thousand Island dressing instead.

Servings: 12 Meal Components: 2 M/MA + 2 grains

INGREDIENTS 1 lb.

PREPARATION 1. Thaw J.T.M. Kettle-Cooked Beef Crumbles under refrigeration for 24-36 hours prior to preparing the recipe. 2. Prepare the Shake Sauce according to manufacturer’s instructions. 3. Chop pickles and onions. 4. Combine 1 lb. of the thawed J.T.M. Beef Crumbles with salt, pepper, garlic, onion powder, 1/2 cup chopped pickles, and onions. Cover with plastic wrap and place in steamer. Heat for approximately 20-25 minutes or until product reaches 165°F. 5. Remove from steamer and mix in shredded cheeses. Hold hot until ready to assemble the sliders.

J.T.M. Kettle-Cooked Beef Crumbles, thawed

1/4 tsp. 1/2 tsp. 1/2 tsp. 1/4 tsp.

Salt

Pepper

Garlic, granulated

Onion Powder Shake Sauce

6 fluid oz. 1/2 cup or

Dill Pickle Chips, chopped

about 23 each 1/2 cup

Yellow Onion, chopped

ASSEMBLY 1. Place two slider buns onto tray and remove the tops of the buns.

1 cup 1 cup

Monterey Jack Cheese, shredded

Cheddar Cheese, Red. Fat, shredded

2. Portion #12 scoop of ground beef mixture over the bottom of the two slider buns. 3. Portion 1 oz. of Shake Sauce over the ground beef mixture and place the bun tops on to each of the sliders.

24 each

Hawaiian Rolls

This recipe also works well with these J.T.M. products: Cheddar Cheese Sauce, Golden Hatch Queso

HANDHELDS SUNRISE BREAKFAST EGG ROLLS Submitted by: JURUPA UNIFIED SCHOOL DISTRICT, CALIFORNIA

A fun, fusion twist delicious anytime of the day, these egg rolls are filled with a blend of scrambled eggs, crumbled sausage, shredded potatoes, and cheese. They are served with a side of savory sausage gravy for dipping.

Switch up the “dip” and sub out the Sausage Gravy for Queso Blanco Sauce or Golden Hatch Queso.

Servings: 32 Meal Components: 2.5 M/MA + 1/4 c. starchy veg

INGREDIENTS 5 lbs.

PREPARATION 1. Place unopened bags of J.T.M. Sausage Gravy in perforated, full-size pan. Heat in steamer or boiling water for approximately 30-45 minutes or until an internal temperature of 135°F is reached (HACCP). Cook time may vary according to quantity of product being heated. Hold hot until ready for service. 2. Preheat oven to 325°F. 3. Prepare egg roll wrappers on a sheet tray in one layer. Moisten the four corners of each wrapper. 4. Portion approximately 1.9 oz. of Country Breakfast Scramble in the middle of each wrapper. 5. Wrap the two side corners inward and roll them up. 6. Place in 325°F oven and bake for 20-30 minutes or until golden brown.

J .T.M. Country Breakfast Scramble, thawed

5 lbs.

J.T.M. Homestyle Sausage Gravy

64 each Egg Roll Wrappers

ASSEMBLY 1. Place 2 egg rolls onto a tray or boat. 2. Portion 2 oz. of Sausage Gravy into a soufflé cup and serve on the side.

This recipe also works well with these J.T.M. products: Fiesta Scramble, Queso Blanco Sauce, Golden Hatch Queso

HANDHELDS HOT HONEY CONEY Submitted by: CINCINNATI PUBLIC SCHOOLS, OHIO

A sweet & spicy take on a classic coney, this craveable combination features a turkey hot dog smothered in a hot honey beef sauce and topped with jalapeños.

Top with shredded cheese and serve with a garden salad or coleslaw on the side.

Servings: 40 Meal Components: 3 M/MA + 1.5 grains

INGREDIENTS 5 lbs.

PREPARATION 1. Place unopened bag of J.T.M. Hot Honey Beef in perforated, full-size pan. Heat in steamer or boiling water for approximately 30-45 minutes or until an internal temperature of 135°F is reached (HACCP). Cook time may vary according to quantity of product being heated. Hold hot until ready for service. 2. Cook the turkey franks in the oven according to manufacturer’s instructions. 3. Carefully open the J.T.M. Hot Honey Beef and empty into a steam table pan. 4. Place turkey frank inside of a hot dog bun.

J.T.M. Hot Honey Beef

40 each Turkey Franks 40 each Hot Dog Buns 5 cups Jalapeños

5. Top each turkey frank with 2 oz. of J.T.M. Hot Honey Beef. 6. Top with 1/8 cup jalapeños or serve the jalapeños on the side.

This recipe also works well with these J.T.M. products: Signature Beef Sloppy Joe, Hot Dog Chili, Taco Filling

HISPANIC BURRITO BOWL Submitted by: GOODING SCHOOL DISTRICT, IDAHO

Bright, fresh and full of flavor, this burrito bowl features steamed rice topped with irresistible queso blanco sauce, carnitas, pinto beans and pico de gallo.

Add a second protein option like Beef Taco or Three Bean Chili and try with different toppings like pineapple salsa.

Servings: 50 Meal Components: 4 M/MA + 2 oz. grains + 3/8 c. other veg

INGREDIENTS 6.25 lbs

PREPARATION 1. Pull guacamole from freezer FIRST THING in the morning or night before to thaw. 2. Prepare rice: 2 parts rice to 1 part water/chicken broth. Cook to an internal temp of 135°F. 3. Drain beans, set aside. Heat just prior to meal service to an internal temp of 135°F. 4. Steam carnitas, cook to an internal temp of 165°F. 5. Place unopened bags of J.T.M. Queso Blanco Sauce in perforated, full-size pans. Heat in steamer or boiling water for approximately 30-45 minutes or until an internal temperature of 135°F is reached (HACCP). Cook time may vary according to quantity of product being heated. Hold hot until ready for service. 6. While foods are cooking prepare the pico de gallo. Combine diced tomatoes, diced onions, chopped cilantro, jalapeños (optional), juice from the limes, and salt. 7. Cut limes into wedges.

J.T.M. Queso Blanco Sauce

3 gal. + 2 cups Jasmine Rice 3 each

Pinto Beans, #10 can, drained

9 lbs.

Pork Carnitas

12.5 cups 50 cups 50 packets

Pico de Gallo (see below)

Guacamole Sour Cream

25 each

Limes, cut into 4 wedges

PICO DE GALLO 11 lbs.

Tomatoes, diced Onions, diced Cilantro, chopped

1 1/4 lbs.

ASSEMBLY 1. Layer the following into a bowl: 1 cup prepared rice 1/4 cup pinto beans 2 oz.J.T.M. Queso Blanco 3 oz.carnitas 1/4 cup pico de gallo 2. Top with 2 lime wedges. 3. Serve with sour cream packet and guacamole cup on the side.

1 lb.

8 each 7 each

Jalapeños, raw, chopped (optional)

Limes

2 tsp.

Salt

This recipe also works well with these J.T.M. products: Seasoned Beef “Philly” Steak, PlantBorn Taco Filling, Three Bean Chili, Beef Taco Filling, Golden Hatch Queso

HISPANIC FIESTA STREET CORN Submitted by: COOK COUNTY SCHOOL DISTRICT, GEORGIA Brighten up any menu with this creative take on eloté. This recipe is made with sweet corn, peppers, garlic, and red onion in a kicked up Queso Blanco Sauce.

Serve with tortilla chips and veggies for dipping. Use as a topper for sandwiches or try on a pizza!

Servings: 36 Meal Components: .5 M/MA + 1 starchy veg

INGREDIENTS 2.5 lbs.

PREPARATION 1. Thaw J.T.M. Queso Blanco Sauce under refrigeration for 24-36 hours prior to preparing the recipe. 2. Place frozen corn, water, liquid margarine, diced red onions, diced peppers, garlic, and onion powder in a 4” steam table pan. Mix well to combine. 3. Place in combi on steam at 250°F for 10 minutes or until corn in the center of the pan reaches 135°F or higher. 4. Carefully drain all liquid off the vegetables. 5. Place cooked vegetables back in the pan and add hot sauce, Queso Blanco Sauce, and taco seasoning and mix well. 6. Place back in the combi (combi should be 50% steam and 50% bake at 250°F) for an additional 10 minutes or until temperature reaches 165°F. 7. Remove and cover with plastic wrap and place in heated cabinet to hold hot until service. 8. Portion 1/2 cup Fiesta Street Corn onto tray or boat and serve.

J.T.M. Queso Blanco Sauce, thawed

1 cup 1 cup 5 lbs. 1 cup

Red Onions, diced

Green Bell Peppers, diced

Corn, frozen Water, cold

1 Tbsp. 1 Tbsp. 1/2 cup 1/4 cup 1/2 cup

Garlic, granulated Onion, granulated Margarine, liquid Taco Seasoning

Hot Sauce

This recipe also works well with these J.T.M. products: Golden Hatch Queso, Jalapeño Cheese Sauce

HISPANIC MEXI TOTS Submitted by: LAMAR COUNTY SCHOOL DISTRICT, GEORGIA Layers of flavor make up this delicious casserole featuring zesty taco filling, queso blanco sauce, beans, and a crispy tater tot topping. Great as is or serve with a variety of toppings like pico de gallo, sliced jalapeños, and sour cream.

Serve with a fresh, garden salad and offer optional toppings like salsa, sour cream and jalapeños.

Servings: 100 (8 oz. servings) Meal Components: 2.0 M/MA + 1/4 c. starchy veg + 1/4 c. other veg

INGREDIENTS 20 lbs. J.T.M. Premium Beef Taco Filling 10 lbs. J.T.M. Queso Blanco Sauce 1 each Black Beans, #10 can 1 each Pinto Beans, #10 can 10 lbs. Tater Tots

PREPARATION 1. Place unopened bags of J.T.M. Beef Taco and Queso Blanco Sauce in perforated, full-size pans. Heat in steamer or boiling water for approximately 30-45 minutes or until an internal temperature of 135°F is reached (HACCP). Cook time may vary according to quantity of products being heated. 2. Place unopened bags of J.T.M. Beef Taco and Queso Blanco Sauce in a hot holding cabinet until ready to assemble the recipe. 3. Drain and rinse beans. 4. Mix above ingredients together in 4 - 4” hotel pans equally, leaving an inch or more at the top for tater tots. 5. Top with uncooked tater tots. 6. Bake at 350°F for approximately 15 minutes or until an internal temp of 165°F is reached. 7. Keep in hot holding cabinet until ready to serve.

This recipe also works well with these J.T.M. products: PlantBorn Taco Filling, Three Bean Chili, Chili with Beans, Hatch Golden Queso

HISPANIC QUESO CON CARNE DIP Submitted by: GRANT COUNTY SCHOOLS, KENTUCKY Level up your game day grub with this restaurant- quality dip that’s made with seasoned ground beef in a creamy Queso Blanco sauce and served with a variety of fresh toppings and chips for dipping.

Spread the Queso con Carne dip on a pizza crust or flatbread, top with shredded cheese and bake for a flavorful Tex Mex style pizza.

Servings: 40 Meal Components: 2.5 M/MA + 2 grains

INGREDIENTS 3 lbs. 12 oz. J.T.M. Beef Taco Filling 5 lbs.

PREPARATION 1. Place unopened bags of J.T.M. Beef Taco Filling and Queso Blanco Sauce in perforated, full-size pans. Heat in steamer or boiling water for approximately 30-45 minutes or until an internal temperature of 135°F is reached (HACCP). Cook time may vary according to quantity of products being heated. Hold hot until ready for service. 2. Carefully open heated bags of J.T.M. Beef Taco Filling and Queso Blanco Sauce and empty into a large steam table pan. Add in shredded cheese and salsa and stir gently to combine all ingredients. Hold hot until ready to serve. 3. Portion 4 oz. into bowl and serve with an individual bag of chips.

J.T.M. Queso Blanco Sauce Single Serve Tortilla Chips, WGR, Red. Fat Cheddar Cheese, shredded

40 bags

20 oz. 15 oz.

Salsa

This recipe also works well with these J.T.M. products: PlantBorn Taco Filling, Three Bean Chili, Chili with Beans, Golden Hatch Queso

HISPANIC STUFFED BELL PEPPERS Submitted by: COBB COUNTY SCHOOL DISTRICT, GEORGIA These stuffed bell peppers are the perfect way to freshen up your menus. They are made with a seasoned ground beef, rice, seasonings, melty mozzarella cheese and served with a side of Texas toast.

Short on time? Prep the recipe the day before and bake on the day of service.

Servings: 24 Meal Components: 2 M/MA + 1.5 grains + 1/4 c. veg

INGREDIENTS 5 lbs.

PREPARATION Pre-Preparation: 1. Pull J.T.M. Taco Filling from freezer and place in the walk-in cooler to thaw 24-48 hours prior to preparing the recipe for service. 2. Wash all produce. 3. Use a continuous feeder 10 mm blade/dicing grid to small dice the celery, onions, and tomatoes. Set aside. 4. Drain and rinse the black beans completely in a perforated pan or colander. 5. Thaw frozen corn and drain any excess liquid. 6. Rough chop the parsley. Taco Filling Preparation: 1. Place unopened bags of J.T.M. Taco Filling in perforated, full-size pans. Heat in steamer for approximately 30-45 minutes or until an internal temperature of 135°F is reached (HACCP). Cook time may vary according to quantity of product being heated. 2. Carefully remove from steamer and open bags. Empty heated J.T.M. Taco Filling into a 4” steam table pan. Rice Mixture Preparation: 1. In a 2” steam table pan, add the rice, corn, black beans, diced celery, onion, tomatoes, garlic, basil, oregano, red pepper flakes, black pepper, and water. Gently stir to incorporate. 2. Place rice mixture into steamer and cook for 30-35 minutes or until all the water is absorbed. 3. Carefully remove the pan from the oven and stir in tomato paste. 4. Add rice mixture to taco filling and set aside until ready to stuff the peppers. Bell Pepper Preparation: 1. While the rice is cooking, cut off the tops of the peppers and spoon out the ribs and seeds and rinse. 2. Place washed bell peppers in a full-size pan and lightly sprinkle with canola oil, salt and black pepper. 3. Cut each pepper in half lengthwise. 4. Fill each bell pepper half with a #10 scoop of the taco filling and rice mixture. 5. Place peppers filling side up in a full-size pan. 6. Top each stuffed pepper with 2 Tbsp. or 1/8 cup mozzarella cheese. 7. Place pan in an oven preheated to 350°F and bake for 25-35 minutes or until peppers are tender and cheese is lightly browned. 8. Carefully remove the pan from the oven and garnish with chopped parsley. 9. Wrap pans with plastic wrap and store in hot holding cabinet (HACCP: 145°F or higher) until ready to serve.

J.T.M. Taco Filling

4 oz.

Celery

1 each 1 each 2 cups

Onion, yellow Tomato, large

Rice

1 1/2 cups

Corn, frozen

1 cup

Black Beans, drained

2 Tbsp. 2 Tbsp. 2 Tbsp. 1/2 tsp.

Garlic, minced

Basil, dried

Oregano, dried

Crushed Red Pepper Flakes

1 Tbsp. + 1 tsp. Black Pepper 1 qt. Water 2 Tbsp. Tomato Paste 1/2 cup Canola Oil 24 each

Bell Peppers, large

1 Tbsp. 6 cups

Salt

Mozzarella Cheese, shredded

2 oz.

Parsley, fresh, chopped

24 slices

Texas Garlic Toast

This recipe also works well with these J.T.M. products: PlantBorn Taco Filling, Sloppy Joe, Spaghetti Meat Sauce

PASTA CAJUN CHICKEN PASTA Submitted by: ARCHDIOCESE OF INDIANAPOLIS, INDIANA Take their taste buds on a trip to the Bayou with this fun pasta dish featuring penne pasta, Cajun-dusted chicken, sautéed peppers, green onions, and tomatoes all tossed in a creamy Alfredo sauce.

Sub in rice for the pasta to create a Cajun Chicken Rice Bowl!

Servings: 200 (6 oz. portions) Meal Components: 2 M/MA + 1 veg + 1/8 c. other veg

INGREDIENTS 20 lbs.

PREPARATION 1. Toss chicken with Cajun seasoning and refrigerate overnight to marinate. 2. Cook pasta to al dente and set aside.

J.T.M. Alfredo Sauce, thawed USDA chicken, diced or strips

15 lbs.

3. Sauté bell peppers and onion with about 1/3 cup oil in a tilt skillet for about 10 minutes. 4. A dd diced tomatoes and seasoned chicken and simmer on low until temperature reaches 165°F. 5. D ivide chicken and vegetable mixture evenly between 4 medium hotel pans sprayed with non-stick spray. 6. Add the cooked pasta, divided evenly, to each pan. 7. Add 5 lbs. (1 bag) of Alfredo Sauce to each pan and mix well. 8. B ake in 350°F convection oven on low fan for about 20 minutes or until temperature reaches 135°F. 9. Optional Garnish: add Parmesan cheese if desired. 10. Serve with cornbread or garlic toast.

3/4 cups Cajun Seasoning 14 lbs.

Whole-Grain Penne Pasta Red, Yellow and Green Bell Peppers, sliced thin Green Onion, chopped

12 cups

4 cups 12 cups

Tomatoes, diced

Optional: Parmesan Cheese

This recipe also works well with these J.T.M. products: Penne Alfredo, Three Cheese Cavatappi, Three Cheese Sauce, Queso Blanco Sauce

PASTA MAC & CHEESE CHICKEN TIKKA MASALA Submitted by: WEST NEW YORK SCHOOL DISTRICT, NEW JERSEY Comfort food reimagined. This unique dish combines creamy mac & cheese with the warm, aromatic flavors of chicken tikka masala.

Make your own Chicken Tikka Masala by combining diced chicken with J.T.M.’s NEW Tikka Masala Sauce.

Servings: 40 (6 oz. portions) Meal Components: 2.5 M/MA + 1 grain

INGREDIENTS 10 lbs. J.T.M. Macaroni and Cheese 5 lbs. Sukhi’s Chicken Tikka Masala

PREPARATION 1. Cook chicken tikka masala according to manufacturer’s directions.

2. Place unopened bags of J.T.M. Macaroni and Cheese in perforated, full-size pan. Heat in steamer for approximately 30-35 minutes or until an internal temperature of 135°F is reached (HACCP). Cook time may vary according to quantity of product being heated. 3. Empty heated macaroni and cheese into a full-size pan sprayed with non-stick spray. Pour chicken tikka masala over macaroni and cheese and gently stir to combine. 4. Keep at 135°F or warmer until ready to serve.

This recipe also works well with these J.T.M. products: Tikka Masala Sauce, Mac & Cheese (stick noodle), Three Cheese Cavatappi

PASTA PARMA ROSA MEATBALLS OVER SPAGHETTI Submitted by: NORTHEAST INDEPENDENT SCHOOL DISTRICT, TEXAS A creamy twist on spaghetti and meatballs, this dish features meatballs in a creamy, cheesy tomato sauce served over spaghetti. The perfect LTO for your Valentine’s Day menu.

Serve with steamed broccoli and garlic bread.

Servings: 40 Meal Components: 3 M/MA + 1 grains

INGREDIENTS 200 each

PREPARATION 1. Meatballs: Preheat convection oven to 350°F. Spray full-size sheet pans with non-stick spray and distribute meatballs evenly across pans. Place into preheated convection oven for approximately 15-20 minutes or until product reaches serving temp of 165°F. Remove and hold hot until ready for service. 2. Place unopened bag of J.T.M. Three Cheese Sauce in perforated, full-size pan. Heat in steamer for approximately 30-35 minutes or until an internal temperature of 135°F is reached (HACCP). Cook time may vary according to quantity of product being heated. 3. Prepare marinara sauce according to manufacturer’s directions. 4. In a large pan, add J.T.M. Three Cheese Sauce and marinara sauce and gently stir to combine. Hold hot until ready for service. 5. Spaghetti: Bring 10 quarts of water to a rolling boil and add 2 Tbsp. salt. Add pasta and cook for 4-6 minutes or until al denté. Drain and toss with 2 Tbsp. olive oil. Hold hot until ready for service.

J.T.M. Meatballs

5 lbs. 80 oz. 2.5 lbs. 2 Tbsp. 2 Tbsp.

J.T.M. Three Cheese Sauce

Marinara Sauce

Spaghetti

Salt

Olive Oil

Optional garnish: Parsley, dried

ASSEMBLY 1. Place 1/2 cup spaghetti onto tray. 2. Top with 5 meatballs and 1/2 cup Parma Rosa sauce. 3. Optional: Garnish with dried parsley. 4. Serve with an added grain of your choice.

This recipe also works well with these J.T.M. products: Alfredo Sauce, Marinara Sauce, Penne Alfredo

200 Sales Avenue • Harrison, OH 45030 • 800.626.2308 • www.jtmfoodgroup.com

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