Beer Cheese Soup

Butter 2 cups

Onions 1 quart small dice

Carrots and Celery, 2-1/4 cups diced each

Flour and Lager Beer, 3 cups each

Chicken stock 1-3/4 gallon

Dry mustard 4 Table spoon

Chef-mate Basic Cheddar Cheese, 1 can

Cayenne ppr/Worcestershire, 1 TBSP each

Melt butter. Once butter has melted, sweat onions, carrots and celery. Once the onions and celery are translucent, stir in flour until all the butter is absorbed. Cook roux for 3-4 minutes, stirring frequently. Add chicken stock, beer and dry mustard. Whisk until smooth. Bring to a simmer. Once soup has thickened, add the Basic Cheddar Cheese Sauce. Whisk until the cheese sauce has been completely incorporated into the soup.

Season with cayenne pepper sauce and Worcestershire sauce.

Mac and Cheese with Steak and Peppers

Mac and cheese with steak and peppers using Chef–mate Basic Cheddar Cheese Sauce.

Ingredients:

Sirloin steak 5 pound 4 ounce cooked, sliced, hot

Red bell peppers 1 lb 5 ounce julienne, sautéed, hot

Green bell peppers 1 pound 5 ounce julienne, sautéed, hot

Cavatappi pasta 6 pound 8 ounce cooked, hot

Chef-mate Basic Cheddar Cheese Sauce, 1 can, hot

Procedure:

Combine steak, bell peppers, pasta and Basic Cheddar Cheese Sauce.

Mix thoroughly.

Philly Cheese Steak

Ingredients:

Chef-mate Basic Cheddar Cheese, 1 can

Onions 16 cups yellow, thin sliced

Vegetable Oil 3 table spoon

Beef, Rib Steak 12 pound thin sliced

Hoagie Rolls 48 each

Pre-heat flat top griddle to medium-high heat.

On flat top griddle, caramelize onions with oil.

Add beef and season with salt and pepper.

Cook for 2-3 minutes. On warmed hoagie roll, place 3.3 ounce of meat and onion mixture. Top with 2 ounce Cheddar Cheese.

Well, it’s pretty much just like you’d do it in your own kitchen, only bigger. First, we start by buying and mixing quality ingredients. Because we believe starting with quality results in quality. Next, just like you would at home, we use our years of experience and Cooked Before Canning method to carefully pressure cook the food to ensure that the ingredients don’t break down and maintain their integrity and texture.

We also use a simmering effect to help eliminate harsh flavors that are the result of other canning methods. And, just like you, we do everything we can to closely monitor the food to keep it the right temperature and consistency. That way you and your customers get the flavor you expect every time.

This method allows us to deliver in larger cans without overcooking the food. And it’s essentially the same way it’s been done in kitchens for years. The way you would do it, and the way your grandparents would have done it.