Quality is the best recipe

Your Kitchen
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Featuring Sauces with Endless Possibilities!
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Quality is the best recipe
Food-Service
ChiCken FettuCCini AlFredo
Yield: 12 ServingS
PreP time: 5 minS
Cook time: 7-10 minS
3 tbsp (45 ml)
24-48 oz (709-1419 g)
48 oz (1419 g)
½ bag
olive oil
chicken breast cooked and sliced
fettuccini cooked and drained
prepared Dr. Oetker
Alfredo Sauce mix
salt and pepper to taste
1. Add olive oil to hot frying pan
2. Add sliced chicken and cook for 1 minute
3. Add fettuccini cook for 1 minute
4. Add Dr. Oetker Alfredo Sauce and heat through
5. Salt and pepper to taste
FuSilli And ASPArAguS with PArmA guSto SAuCe
Yield: 12 ServingS
PreP time: 5 minS
Cook time: 5-7 minS
3 tbsp (45 ml)
48 oz (1419 g)
2 bunches
½ bag
Pastas
olive oil
fusilli pasta, boiled and drained
asparagus, cooked cut into 2 inch pieces
prepared Dr. Oetker
Parma Gusto Sauce mix
salt and pepper to taste
fresh cilantro, chopped (optional)
Quality is the best recipe
1. Add olive oil to hot frying pan
2. Add asparagus and pasta, sauté for 1 minute
3. Add Dr. Oetker Parma Gusto Sauce and heat through
4. Season with salt and pepper
5. garnish with cilantro (optional)
Food-Service
linguine with ShrimP And thAi CurrY SAuCe
Yield: 12 ServingS
PreP time: 5 minS
Cook time: 10-15 minS
3 tbsp (45 ml)
48 pieces
48 oz (1419 g)
½ bag
1 bunch
olive oil
shrimp, peeled, deveined
linguini cooked, drained
prepared Dr. Oetker Thai Curry Sauce mix
green onions, chopped
salt and pepper to taste
1. Add olive oil to hot frying pan
2. Add shrimp, cook till pink through
3. Add linguini, cook 1 minute
4. Add Dr. Oetker Thai Curry Sauce, heat through
5. Add green onions
6. Season with salt and pepper to taste
tAgliAtelle with roASted root vegetAbleS And blACk gArliC SAuCe
Yield: 12 ServingS
PreP time: 5 minS
Cook time: 5-7 minS
3 tbsp (45 ml)
48 oz (1419 g)
36 oz (1064 g)
½ bag
olive oil
tagliatelle pasta** cooked, drained
roasted root vegetables* cut into 1” cubes
prepared Dr. Oetker Black Garlic Sauce mix
* For root vegetables:
ca
beets, turnip, yam, parrots, parsnips,
rs
celery root, onion, and ley root,
** You can also use Fe radish
ttuc
Linguine for the pastacini or
1. Add olive oil to hot frying pan
2. Add roasted root vegetables, cook for 1 minute
3. Add pasta cook for 30 seconds
4. Add Dr. Oetker Black Garlic Sauce, heat through
5. Season with salt and pepper
Pastas
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hAm, elbow mACAroni with bASil CreAm
Yield: 12 ServingS
PreP time: 5 minS
Cook time: 7-10 minS
3 tbsp (45 ml)
48 oz (1419 g)
48 oz (1419 g)
2 large
½ bag
olive oil
elbow macaroni boiled, drained
ham, cooked, diced
diced red and green peppers
prepared Dr. Oetker Basil Sauce mix
salt and pepper to taste
1. Add olive oil to hot frying pan
2. Add diced ham and heat
3. Add macaroni and heat
4. Add peppers and Dr. Oetker Basil Sauce
5. heat through
6. Season with salt and pepper to taste
rigAtoni,
toni, SCAlloPS
S
with Pomodoro SAuCe
Yield: 12 ServingS
PreP time: 5 minS
Cook time: 10-12 minS
3 tbsp (45 ml)
48 oz (1419 g)
48 pieces
1 med.
½ bag
3 tbsp (45 ml)
Pastas
olive oil
rigatoni pasta, boiled and drained
scallops
red onion, diced
prepared Dr. Oetker Pomodoro Sauce mix
fresh cilantro, chopped
salt and pepper to taste
Quality is the best recipe
1. Add olive oil to hot frying pan
2. Add scallops, cook for 2 minutes each
side until caramelized
3. Add red onion cook for 30 seconds
4. Add rigatoni, cook for 1 minute
5. Add Dr. Oetker Pomodoro Sauce,
cook for 3 minutes
6. Salt and pepper to taste
7. garnish with fresh, chopped cilantro
Food-Service
whole wheAt Penne with beeF And SPinACi SAuCe
Yield: 12 ServingS
PreP time: 5 minS
Cook time: 5-7 minS
3 tbsp (45 ml)
1 large
2 lbs (1000 g)
48 oz (1419 g)
½ bag
olive oil
white onion, sliced
striploin steak, cooked, sliced
whole wheat penne pasta,
cooked and drained
prepared Dr. Oetker Spinaci Sauce mix
salt and pepper to taste
1. Add olive oil to hot frying pan
2. Add onion and cook for 1 minute
3. Add steak cook for 1 minute
4. Add pasta and cook for 1 minute
5. Add Dr. Oetker Spinaci Sauce and heat through
6. Season with salt and pepper to taste
rotini PAStA with PAnCettA,, oven dried tomAtoeS And bASil SAuCe
* You can substitute
Penne for the pasta
Yield: 12 ServingS
PreP time: 5-7 minS
Cook time: 12-15 minS
1 large
3 tbsp (45 ml)
1 lb (453 g)
10-12 oz (283-340 g)
3 tbsp (45 ml)
¾ cup (188 ml)
3 tbsp (45 ml)
½ bag
48 oz (1360 g)
12-14 oz (340-396 g)
onions, chopped
garlic, chopped
pancetta, sliced
oven dried tomatoes or sundried
tomatoes, sliced
olive oil
white wine
parsley, chopped
prepared Dr. Oetker Basil Sauce mix
rotini pasta* cooked
parmesan cheese, grated
salt and pepper to taste
1. heat oil in large pan over med-high heat
2. Sauté the onions and garlic for 2 minutes
3. Add the pancetta and tomatoes and cook
for one minute
4. Add the white wine and reduce by half
5. Add Dr. Oetker Basil Sauce and bring
to a simmer
6. Add the pasta and parmesan cheese, toss
7. Add parsley and adjust seasonings
Pastas
Quality is the best recipe
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riCottA gnoCChi toSSed in dr. oetker SPinACi SAuCe
* You can substitute
Fusilli for gnocchi
Yield: 12 ServingS
PreP time: 5-7 minS
Cook time: 15-20 minS
1 large
3 tbsp (45 ml)
12 oz (340 g)
3 tbsp (45 ml)
¾ cup (188 ml)
3 tbsp (45 ml)
½ bag
2 cups (500 ml)
48 oz (1360 g)
6-8 oz (170-226 g)
Pastas
onions, chopped
garlic, chopped
cooked spinach
olive oil
white wine
parsley, chopped
prepared Dr. Oetker Spinaci Sauce mix
35% cream
ricotta or plan gnocchi*, cooked
and drained
parmesan cheese, grated
salt and pepper to taste
Quality is the best recipe
1. heat oil in large pan over med-high heat
2. Sauté onions and garlic for 3 minutes
3. Pour white wine into pan and reduce
on high-heat by ½
4. Add cream, bring to boil & reduce by 1/3
5. Add spinach
6. Stir in Dr. Oetker Spinaci Sauce, simmer
7. Add parmesan cheese and gnocchi, toss
8. Add parsley and adjust seasonings
9. garnish with chopped parsley
Food-Service
PArmA guSto CASAreCCiA with SPiCY itAliAn SAuSAge And rAPini
Yield: 12 ServingS
PreP time: 5-7 minS
Cook time: 12-15 minS
1 large
3 tbsp (45 ml)
2½-3 lbs (1133-1360 g)
24 oz (680 g)
3 tbsp (45 ml)
¾ cup (188 ml)
½ bag
48 oz (1360 g)
6-8 oz (170-226 g)
onion, chopped
garlic, chopped
spicy italian sausage (out of casing)
rapini, cooked and chopped
olive oil
white wine
parsley, chopped (garnish)
prepared Dr. Oetker
Parma Gusto Sauce mix
casareccia pasta*, cooked
and drained
parmesan cheese, grated
salt and pepper to taste
* You can substitute Penne,e)
Macaroni or Farfalle (bowti
for the pasta
**You can substitute
Spinach for rapini
1. heat oil in large pan over high heat
2. Sauté onions and garlic and cook for 3 minutes
3. Add the sausage meat and cook for 2 minutes
4. Pour white wine into pan and cook for an
additional 2 minutes
5. Stir in Dr. Oetker Parma Gusto Sauce, simmer
6. Add the cooked rapini**, pasta and cheese
7. toss, add parsley and adjust seasonings
oreCChiette PAStA with Corn, PeAS
Pe And Chorizo in CheeSe SAuCe toPPed with olive CruSt
Yield: 12 ServingS
PreP time: 5-7 minS
Cook time: 12-15 minS
1 large
3 tbsp (45 ml)
1 ½ lbs (680 g)
1 can (12 oz)
1 can (12 oz)
3 tbsp (45 ml)
½ bag
onions, chopped
garlic, chopped
chorizo sausage, sliced
corn, drained
peas, drained
olive oil
prepared Dr. Oetker
Instant Cheese Sauce mix
2 cups (500 ml)
35% cream
2 tbsp (30 ml)
parsley, chopped
48 oz (1360 g)
orecchiette pasta*, cooked
and drained
10-12 oz (283-340 g) niagara gold cheese, grated
10-12 oz (283-340 g) black olives, chopped (optional)
6-8 oz (170-226 g)
panko bread crumbs
* You can substitute Med
Shells or Fusilli for the pa ium
sta
Preheat oven to 350°F (177°C)
1. heat oil in a large pan over med. heat
2. Add the chorizo sausage and sauté for 3 minutes
3. Add the onions and garlic and cook for
an additional 3 minutes
4. Add Dr. Oetker Instant Cheese Sauce and bring to a simmer
5. Add the peas and corn
6. Add the cheese, cream and pasta, mix well
7. Adjust the seasoning and pour into baking dish
8. keep warm
9. mix the panko bread crumbs and chopped olives together
10. Sprinkle the bread crumb mixture over top and bake
until top becomes brown
11. garnish with chopped parsley
Pastas
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PAPPArdelle PAStA with ChiCken, Crimini muShroomS, ArugulA And AlFredo SAuCe
for arugula
* You can substitute spinach e pasta
r th
** You can use Fettuccini fo
Yield: 12 ServingS
PreP time: 5-7 minS
Cook time: 12-15 minS
1 large
3 tbsp (45 ml)
24 oz (680 g)
sliced ¼” thick
1 lb (454 g)
2 large
3-4 tbsp (44-59 ml)
1 cup (250 ml)
1 tbsp (15 ml)
½ bag
14 oz (396 g)
48 oz (1360 g)
12-14 oz (340-396 g)
onion, chopped
garlic, chopped
boneless skinless chicken breast,
crimini mushrooms, sliced
red peppers, sliced, deseeded
extra virgin olive oil
white wine
parsley, chopped
prepared Dr. Oetker Alfredo Sauce mix
baby arugula*
pappardelle pasta**, cooked
and drained
parmesan cheese, grated
salt and pepper to taste
1. heat oil in large pan over med-high heat
2. Sauté onions and garlic until translucent
3. Add sliced chicken and cook for 3 minutes
4. Add the mushrooms, peppers and
continue sautéing
5. Pour white wine into the pan and
cook for 3 minutes
6. Stir in Dr. Oetker Alfredo Sauce, and simmer
7. Add greens, parmesan cheese and pasta, toss
8. Add parsley and adjust seasonings
thAi CurrY tiger ShrimP
Yield: 12 ServingS
PreP time: 3-4 minS
Cook time: 10 minS
3 tbsp (45 ml)
8 oz (226 g)
2 large
2 large
3 tbsp (44 ml)
1 bunch
2 bunches
48 pieces
1 cup (250 ml)
Pastas
canola oil
shallots, chopped
bell pepper, julienned
carrots, julienned
garlic, chopped
green onion, sliced
bok choy, sliced
shrimp, peeled, deveined
prepared Dr. Oetker Thai Curry mix
Quality is the best recipe
1. in a large wok or sauté pan,
heat the oil over med-high heat
2. Add the shallots, bok choy bell peppers,
carrots and garlic
3. Stir-fry until soft; 2-3 minutes
4. Add the shrimp and cook, stirring,
until pink through, about 2 minutes
5. Add the Dr. Oetker Thai Curry Sauce
6. bring to a simmer and remove from heat
7. Serve on top of jasmine rice and
garnish with green onions
Food-Service
Fried ASiAn noodleS, bok ChoY, beAn SProutS And CArrotS with blACk gArliC SAuCe
Yield: 12 ServingS
PreP time: 7 minS
Cook time: 15 minS
1 large
3 tbsp (45 ml)
2 large
2 large
2 bunches
18 oz (510 g)
2 bunches
3 tbsp (45 ml)
½ bag
3 tbsp (45 ml)
48 oz (1360 g)
onions, sliced
garlic, chopped
carrots, julienned
red pepper, julienned
bok choy, julienned
bean sprouts
green onions, sliced
canola oil
prepared Dr. Oetker Black Garlic Sauce mix
cilantro, chopped (fresh)
thick Asian noodles, cooked and drained
1. heat oil in wok or large pan over high heat
2. Sauté onions and garlic for 2 minutes
3. Add carrots, peppers, bok choy and cook for
3 minutes or until vegetables are tender
4. Add dr. oetker black garlic Sauce to the
vegetables, simmer
5. Add bean sprouts, green onions and noodles
6. toss and heat noodles, add the cilantro
and adjust the seasoning
tAgliAtelle PAStA with ShrimP,, SCAlloPS
S
And CAlAmAri with vodkA Pomodoro SAuCe
* You can substit
ute Fettuccini or
Linguine for the pa
sta
Yield: 12 ServingS
PreP time: 6-8 minS
Cook time: 20-25 minS
1 large
3 tbsp (45 ml)
12-24 pieces
36-48 pieces
36-48 pieces
36 oz (1020 g)
onion, chopped
garlic, chopped
large sea scallops
shrimp peeled, deveined
mussels, cleaned, de-bearded
calamari, cleaned and sliced
into rings (include tentacles)
3-4 tbsp (45-60 ml) extra virgin olive oil
½ cup (125 ml)
vodka
3 tbsp (45 ml)
parsley, chopped
48 oz (1360 g)
linguine pasta* cooked
½ bag
prepared Dr. Oetker Pomodoro Sauce mix
1 cup (250 ml)
35% cream
salt and pepper to taste
1. heat oil in large pan over med-high heat
2. Sauté the onions and garlic for 2 minutes
3. Add the seafood and cook for 3 minutes
4. remove the seafood and keep aside
5. Place the pan back on to the stove top,
add the vodka and reduce by half
6. Add Dr. Oetker Pomodoro Sauce and
bring to a simmer
7. Add the cream and simmer until reduced by
1/3 and slightly thickened
8. return seafood to pan, add pasta, toss
9. Add parsley and adjust seasonings
Pastas
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Food-Service
AlFredo ShrimP mArinAde
Yield: 1 Serving
PreP time: 5 minS (mArinAde 1 hour)
Cook time: 8 minS
¼ cup (62 ml)
1 tsp (5 ml)
½ tsp (2.5 ml)
2 oz (56 g)
4 pieces
olive oil
paprika
dried chili flakes
pinch each salt and pepper
dry Dr. Oetker Alfredo Sauce mix
16-20 shrimp peeled, deveined
1. mix first 5 ingredients well
2. Add shrimp
3. marinade for 1 hour
4. Sauté until pink throughout and enjoy in your favorite
dish or on their own!
blACk gArliC mArinAted SCAlloPS
Yield: 1 Serving
PreP time: 5 minS (mArinAde 1 hour)
Cook time: 6 minS
/3 cup (83 ml)
¼ tsp (1.2 ml)
¼ tsp (1.2 ml)
2 oz (56 g)
1
4 pieces
soya sauce
sesame oil
ginger
dry Dr. Oetker Black Garlic Sauce mix
pinch each salt and pepper
10-20 scallops
Marinades
1. mix first 5 ingredients well
2. Add scallops, marinate for 1 hour
3. bake in 350°F (177°C) oven for 6 minutes
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Pomodoro ChiCken wingS mArinAte
Yield: 1 Serving
PreP time: 5 minS (mArinAde 1 hour)
Cook time: 10 minS
1 cup (250 ml)
¼ cup (62 ml)
2 oz (56 g)
4 pieces
hot sauce
olive oil
pinch each of salt and pepper
dry Dr. Oetker Pomodoro Sauce mix
chicken wings
1. mix the first 4 ingredients well
2. Add the wings
3. marinate for 1 hour
4. bake in 350°F (177°C) oven for approx. 15 minutes
SPinACi mArinAted toFu
Yield: 2 ServingS
PreP time: 5 minS (mArinAde 1 hour)
Cook time: 5 minS
¼ cup (62 ml)
1 tbsp (15 ml)
1 tsp (5 ml)
2 oz (56 g)
1 brick
olive oil
hot sauce
garlic
dry Dr. Oetker Spinaci Sauce mix
pinch each salt and pepper
firm tofu, cubed
1. mix first 5 ingredients well
2. Add tofu, marinate for 1 hour
3. Place in frying pan, heat through
Marinades
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Food-Service
thAi CurrY mArinAde ChiCken thighS
This recipe also works well
with pork or beef
Yield: 12 ServingS
PreP time: 5 minS (mArinAde 1 hour)
Cook time: 12-15 minS
1 ½ cup (375 ml)
24 pieces
prepared Dr. Oetker
Thai Curry Sauce mix (cold)
boneless chicken thighs
salt and pepper
PArmA guSto mArinAted hAddoCk
1. Place chicken thighs into a zip lock bag
2. Pour in Dr. Oetker Thai Curry Sauce
3. refrigerate for 1 hour
4. remove from marinade, season with salt and pepper
5. Preheat bbQ to med-high
6. Place chicken onto grill, cook for 12-15 minutes,
until fully cooked
Yield: 1 Serving
PreP time: 5 minS (mArinAde 1 hour)
Cook time: 7 minS
¼ cup (62 ml)
2 oz (56 g)
1 tbsp (15 ml)
1 piece
olive oil
dry Dr. Oetker Parma Gusto Sauce mix
Cajun spice
pinch each salt and pepper
5 oz (141 g) haddock fillet
Marinades
1. mix first 4 ingredients well
2. Add haddock, marinate for 1 hour
3. bake in 350°F (177°C) oven for 7 minutes
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blACk gArliC mArinAted glAzed blACk Cod
Yield: 12 ServingS
PreP time: 5 minS (mArinAde 1 hour)
Cook time: 6-8 minS
prepared Dr. Oetker Black Garlic
mix (cold)
12 x 5 oz (141 g) black cod fillets
salt and pepper
¾ cup (177 ml)
thAi CurrY SAlmon mArinAde
This recipe also works well
with salmon, tilapia or halibut
Preheat oven to 350°F (177°C)
1. Place black cod portions into a zip lock bag
2. Pour in the Dr. Oetker Black Garlic Sauce
3. refrigerate for 1 hour
4. remove from marinade
5. Place onto baking tray, season with
salt and pepper
6. Place cod into oven, cook for 6-8 minutes
Yield: 1 Serving
PreP time: 5 minS (mArinAde 1 hour)
Cook time: 11 minS
¼ cup (62 ml)
¼ tsp. (1.2 ml)
1 tsp. (5 ml)
2 oz (56 g)
5 oz (141 g)
olive oil
cayenne pepper
maple syrup
dry Dr. Oetker Thai Curry Sauce mix
pinch of salt and pepper
salmon fillet
1. mix first 5 ingredients well
2. Add salmon
3. marinate for 1 hour
4. bake in 350°F (177°C) oven for approx. 11 minutes
Marinades
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thAi CurrY ChiCken And linguini CASSerole
Yield: 12 ServingS
PreP time: 7 minS
Cook time: 15 minS
48 oz (1360 g)
48 oz (1360 g)
48 oz (1360 g)
6-8 oz (170-226 g)
linguini cooked, drained
chicken breast cooked, sliced
prepared Dr. Oetker Thai Curry Sauce mix
white onion, sliced
pinch salt and pepper
12-14 oz (340-396 g) pepper jack cheese, grated
1. mix first 5 ingredients
2. Put in greased casserole dish
3. top with cheese
4. bake in 350° (177°C) oven for 15 minutes
5. Serve
rigAtoni Pomodoro And hAm CASSerole
Yield: 12 ServingS
PreP time: 7 minS
Cook time: 15 minS
48 oz (1360 g)
12-14 oz (340-396 g)
6-8 oz (170-226 g)
½ bag
rigatoni cooked and drained
cooked ham, diced
red onion, sliced
prepared Dr. Oetker Pomodoro Sauce mix
pinch salt and pepper
12-14 oz (340-396 g) Applewood cheddar, grated
Casseroles
1. mix first 5 ingredients
2. Put in greased casserole dish
3. top with cheese
4. bake in 350° (177°C) oven for 15 minutes
5. Serve
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Food-Service
FuSilli bASil And SAlmon CASSerole
Yield: 12 ServingS
PreP time: 7 minS
Cook time: 15 minS
36 oz (1020 g)
½ bag
24 oz (680 g)
1 large
24 oz (680 g)
fusilli pasta cooked and drained
prepared Dr. Oetker Basil Sauce mix
salmon, cooked and diced
red onion, sliced
pinch of salt and pepper
monterey Jack Cheese, shredded
1. mix first 5 ingredients
2. Put in greased casserole dish
3. top with cheese
4. bake in 350°F (177°C) oven for 15 minutes
5. Serve
lobSter mAC And PArmA guSto CASSerole
Yield: 12 ServingS
PreP time: 7 minS
Cook time: 15 minS
36 oz (1020 g)
36 oz (1020 g)
½ bag
1 large
24 oz (680 g)
elbow macaroni cooked and drained
lobster meat cooked, drained
prepared Dr. Oetker Parma Gusto Sauce
mix
red and green pepper, diced
pinch salt and pepper
Swiss cheese, grated
1. mix first 5 ingredients
2. Put in greased casserole dish
3. top with cheese
4. bake in 350°F (177°C) oven for 15 minutes
5. Serve
SPinACi And SeAFood CASSerole
Yield: 12 ServingS
PreP time: 7 minS
Cook time: 15 minS
48 oz (1360 g)
48 oz (1360 g)
farfalle pasta cooked and drained
mixed seafood, cooked and cubed
(scallops, salmon, lobster,
haddock, shrimp)
½ bag
prepared Dr. Oetker
Spinaci Sauce mix
pinch salt and pepper
12-14 oz (340-396 g) white cheddar, grated
6-8 oz (170-226 g)
panko bread crumbs
1. mix first 4 ingredients
2. Put in greased casserole dish
3. top with cheese and bread crumbs
4. bake in 350°F (177°C) oven for 15 minutes
5. Serve
Casseroles
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Food-Service
CreAmY ChiCken Florentine CASSerole
Yield: 12 ServingS
PreP time: 5 minS
Cook time: 20-25 minS
2 cups (500 ml)
4 oz (113 g)
1 large
1 large
8-10 oz (226-283 g)
16-18 oz (453-510 g)
2-3 oz (56-85 g)
prepared Dr. Oetker Spinaci Sauce mix
garlic, chopped
onion, sliced
red pepper, sliced
spinach, cooked, chopped
chicken breast, sliced, cooked
mozzarella cheese, grated
1. Sauté garlic, onions and pepper in oil until tender
2. Add chicken and spinach
3. heat the prepared Dr. Oetker Spinaci Sauce then
fold into mixture, season to taste, keep aside
4. Pour sauce mixture into a baking dish,
sprinkle with cheese
5. bake at 350° (177°C) for 20-25 minutes or until the
top is bubbling and golden brown
mAPle glAzed hAm,
m, A
ASPArAguS And goAt CheeSe CASSerole
Yield: 12 ServingS
PreP time: 7 minS
Cook time: 20-25 minS
2 cups (500 ml)
4 oz (113 g)
1 large
12 oz (340 g)
24 oz (680 g)
10 oz (283 g)
6 tbsp (90 ml)
4-6 oz (113-170 g)
prepared Dr. Oetker Alfredo Sauce mix
garlic, roasted
onion, cooked and chopped
asparagus, cut into 1 inch pieces, cooked
maple glazed ham, cubed
goat cheese, crumbled
parmesan cheese, grated
panko bread crumbs
salt and pepper
Casseroles
1. heat Dr. Oetker Alfredo Sauce
2. Add roasted garlic, onions, asparagus and ham
3. Fold into the Dr. Oetker Alfredo Sauce, season to taste
4. Place mixture into a baking dish, topped with
crumbled goat cheese
5. mix parmesan cheese and panko bread crumbs together
6. Sprinkle bread crumbs and cheese over top of
the goat cheese
7. bake at 350° (177°C) for 20-25 minutes or until
the top is bubbling and golden brown
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Food-Service
bAvAriAn SPAetzle with roASted onionS And CheeSe CASSerole
Yield: 12 ServingS
PreP time: 10 minS
Cook time: 20-25 minS
6 oz (170 g)
6-8 oz (170-226 g)
4-6 oz (113-170 g)
2 cups (500 ml)
onions, roasted, diced
gruyere cheese, grated
parsley, chopped
prepared Dr. Oetker
Instant Cheese Sauce mix
10-12 oz (283-340 g) spaetzle (see recipe)
SPAetzle
1 cup (250 ml)
1 tsp (5 ml)
½ tsp (2.5 ml)
½ tsp (2.5 ml)
2 large
¼ cup (62 ml)
3 tbsp (45 ml)
2 tbsp (30 ml)
all-purpose flour
salt
ground pepper
ground nutmeg
eggs
milk
unsalted butter
fresh chives, minced
1. heat Dr. Oetker Instant Cheese Sauce
2. Fold in the spaetzle, onions and half the cheese
3. Adjust seasoning
4. Pour mixture into a baking dish, sprinkle with
remainder of cheese
5. bake at 350° (177°C) for 20-25 minutes or until
the top is bubbling and golden brown
1.
2.
3.
4.
in a large bowl, combine flour, salt, pepper and nutmeg
in another bowl, whisk eggs and milk together
make a well in the center of the dry ingredients and pour in the egg mixture
gradually draw in the flour from the sides and combine well;
(the dough should be smooth and thick)
5. let the dough rest for 10-15 minutes
6. bring 3 l of salted water to a boil, reduce to a simmer
7. to form the spaetzle, hold a large holed colander or slotted spoon over
simmering water and push the dough through the holes with a spatula
8. do this in batches so you don’t overcrowd the pot
9. Cook for 3 to 4 minutes or until the spaetzle floats to the surface, stirring
gently to prevent sticking
10. dump the spaetzle into a colander and give it a quick rinse with cool water
11. melt butter in a large skillet over medium heat, add spaetzle; tossing to coat.
12. Cook the spaetzle for 1-2 minutes to give the noodles some color
Sprinkle with chopped chives, season with salt and pepper before serving
Casseroles
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Food-Service
Summer vegetAble And tortillA CASSerole
Yield: 12 ServingS
PreP time: 7 minS
Cook time: 20-25 minS
2 cups (500 ml)
6 oz (170 g)
8-10 oz (226-283 g)
8-10 oz (226-283 g)
2 large
1 large
1-4 oz (28-113 g)
12 oz (340 g)
16-24 oz (453-680 g)
1 cup (250 ml)
prepared Dr. Oetker Pomodoro Sauce mix
roasted garlic, chopped
eggplant, grilled, cubed
zucchini, grilled, cubed
red pepper, grilled, cubed
onion, grilled, cubed
chili, chopped (optional)
monterey jack cheese, grated
tortillas
prepared Dr. Oetker Instant Cheese Sauce mix
1. heat Dr. Oetker Pomodoro Sauce
2. Add garlic, vegetables and chili
3. Fold into the Dr. Oetker Pomodoro Sauce,
season to taste, keep aside
4. line bottom of baking dish with tortillas,
pour vegetable mixture over
5. Cover with remaining tortillas
6. Spread dr. oetker instant Cheese Sauce
over top and sprinkle with cheese
7. bake at 350° (177°C) for 20-25 minutes or
until the top is bubbling and golden brown
SAlmon And
nd Quino
QuinoA CASSerole
Yield: 12 ServingS
PreP time: 5 minS
Cook time: 20 minS
6-8 oz (170-226 g)
6-8 oz (170-226 g)
1 large
1 large
2 cups (500 ml)
16 oz (453 g)
3 oz (85 g)
4-6 oz (113-170 g)
quinoa, cooked
mushrooms, sliced
red onions, sliced
green onions, sliced
prepared Dr. Oetker Basil Sauce mix
salmon fillet, sliced
dijon mustard powder
panko bread crumbs
Casseroles
1. heat Dr. Oetker Basil Sauce
2. Add quinoa and all vegetables, keep aside
3. lay salmon in bottom of baking dish and
pour vegetable mixture over top
4. mix the bread crumbs with mustard powder,
sprinkle over top
5. bake at 350° (177°C) for 20 minutes or
until top is bubbling and golden brown
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Food-Service
PArmA guSto bAked ziti And SAuSAge CASSerole
* You can substitute
Penne for the pasta
Yield: 12 ServingS
PreP time: 5 minS
Cook time: 20-25 minS
16 oz (453 g)
Spicy italian sausage, cooked
(out of casing)
2 cups (500 ml)
prepared Dr. Oetker Parma Gusto Sauce mix
12 oz (340 g)
ziti pasta*, cooked
4 oz (113 g)
roasted garlic
6-8 oz (170-226 g) caramelized onions
4 oz (113 g)
parmesan cheese, grated
6 oz (170 g)
Fontina cheese, grated
2 tbsp (30 ml)
parsley and green onions,
chopped (garnish)
1. heat Dr. Oetker Parma Gusto Sauce
2. Fold in sausage, onions, roasted garlic and pasta
3. mix the two cheeses together, add half (keeping 1/2
the cheese for the top) and season
4. Pour mixture into a baking dish sprinkle with
remainder of cheese
5. bake at 350° (177°C) for 20-25 minutes or until
the top is bubbling and golden brown
6. garnish
PAnko CruSted lobSter,
ter, S
SCrAmbled eggS And Chive CASSerole
Yield: 12 ServingS
PreP time: 5 minS
Cook time: 10 minS
12 oz (340 g)
4 oz (113 g)
3 tbsp (45 ml)
2/3 cup (167 ml)
1 1/2 cup (375 ml)
10 oz (283 g)
3-4 oz (85-113 g)
lobster meat, cooked, chopped
green onions, chopped
chives, chopped
prepared Dr. Oetker Instant Cheese Sauce mix
prepared Dr. Oetker Hollandaise Sauce mix
scrambled eggs
panko bread crumbs
1. Place the scrambled eggs in a bowl
2. mix in prepared Dr. Oetker Instant Cheese Sauce
3. Fold in lobster meat, chives and green onions
4. Place mixture into a baking dish
5. Cover with Dr. Oetker Hollandaise Sauce
6. Sprinkle bread crumbs over top
7. bake at 350° (177°C) for 10 minutes or until
the top starts to brown
Casseroles
Quality is the best recipe
Food-Service
roASted gArliC SouP
Yield: 2 ServingS
PreP time: 3-4 minS
Cook time: 7 minS
1 head
8 oz (226 g)
8 oz (226 g)
roasted garlic
2% milk
prepared Dr. Oetker Alfredo Sauce mix
salt and pepper
1. Add all ingredients to a pot
2. bring to a boil
3. Purée in blender
4. Salt and pepper to taste
SouthweStern ChiCken SouP
Yield: 2 ServingS
PreP time: 3-4 minS
Cook time: 5-7 minS
1 tbsp (15 ml)
2 oz (56 g)
8 oz (226 g)
1 cup (250 ml)
8 oz (226 g)
Soups
olive oil
bbQ sauce
chicken, diced, cooked
tortilla chips, crumbled
prepared Dr. Oetker Parma Gusto Sauce mix
salt and pepper to taste
Quality is the best recipe
1. Add olive oil to pot
2. Add chicken to pot and sauté for 1 minute
3. Add bbQ sauce and Dr. Oetker Parma Gusto Sauce
and bring to a boil
4. Season with salt and pepper to taste
5. garnish with crumbled tortilla chips and serve
Food-Service
blACk gArliC And toFu SouP
Yield: 2 ServingS
PreP time: 3-4 minS
Cook time: 5 minS
1 tbsp (15 ml)
1 brick
2
8 oz (226 g)
olive oil
firm tofu
green onions, sliced
prepared Dr. Oetker Black Garlic Sauce mix
salt and pepper to taste
1. Add olive oil to hot pot
2. Add diced tofu, sauté 2 minutes
3. Add Dr. Oetker Black Garlic Sauce and bring to a boil
4. Add green onions
5. Season with salt and pepper to taste
CreAm oF SPinACh SouP
Yield: 2 ServingS
PreP time: 3-4 minS
Cook time: 10 minS
1 tbsp (15 ml)
1 large
2 cloves
3 cups (750 ml)
8 oz (226 g)
4 oz (113 g)
olive oil
white onion, diced
garlic, diced
spinach
prepared Dr. Oetker Spinaci Sauce mix
milk
salt and pepper to taste
1. Add olive oil to hot pot
2. Add onions, sauté 1 minute
3. Add spinach and garlic, sauté for 1 minute
4. Add Dr. Oetker Spinaci Sauce and milk bring to a boil
5. Simmer 5 minutes
6. Salt and pepper to taste
7. Puree in blender and serve
two PePPer SouP
Yield: 2 ServingS
PreP time: 3-4 minS
Cook time: 7 minS
1 tbsp (15 ml)
1
1
1
8 oz (226 g)
olive oil
red pepper, julienned
green pepper, julienned
red onion, julienned
prepared Dr. Oetker Pomodoro Sauce mix
salt and pepper to taste
1. Add olive oil to pot
2. Sauté peppers and onion
3. Add Dr. Oetker Pomodoro Sauce
4. bring to a boil
5. Add salt and pepper to taste
Soups
Quality is the best recipe
Food-Service
zuCChini And bASil SouP
Yield: 2 ServingS
PreP time: 3-4 minS
Cook time: 7 minS
1 tbsp (15 ml)
2 pieces
1
8 oz (226 g)
8 oz (226 g)
olive oil
zucchini, grated
clove of garlic, diced
milk
prepared Dr. Oetker Basil Sauce mix
salt and pepper to taste
1. Add olive oil to a hot pot
2. Add zucchini, sauté 1 minute
3. Add garlic sauté 1 minute
4. Add Dr. Oetker Basil Sauce and milk, bring to a boil
5. Season with salt and pepper to taste
SPiCY PePPer And ShrimP SouP
Yield: 2 ServingS
PreP time: 3-4 minS
Cook time: 5-7 minS
1 tsp (5 ml)
1
8 oz (226 g)
4 oz (113 g)
8 oz (226 g)
Soups
olive oil
red pepper, julienned
2% milk
shrimp, diced
prepared Dr. Oetker Thai Curry Sauce mix
salt and pepper to taste
Quality is the best recipe
1. Add oil to pot
2. Add peppers
3. Sauté for 1 minute
4. Add milk, Dr. Oetker Thai Curry Sauce and shrimp
5. bring to a boil and serve
Food-Service
blACk gArliC beeF And muShroom SouP
Yield: 12 ServingS
PreP time: 5 minS
Cook time: 20 minS
3 tbsp (45 ml)
1 large
1½ cups (375 ml)
8 oz (226 g)
2 tbsp (30 ml)
1 bunch
3 oz (85 g)
16 oz (453 g)
1½ cups (375 ml)
½ bag
6 oz (170 g)
12 oz (340 g)
3 tbsp (45 ml)
Canola oil
onion, sliced
fresh shiitake mushroom, sliced
carrots, julienne
garlic, chopped
green onion, sliced
rice vinegar
ground beef (drained)
vegetable or chicken stock
prepared Dr. Oetker Black Garlic Sauce mix
bean sprouts
firm tofu, cubed
coriander leaves, chopped
1. in a large pot, heat the oil over medium-high heat
2. Add the onions, mushrooms, carrots, and garlic
and fry for 2 to 3 minutes
3. remove and keep aside
4. Add ground beef to the pot and cook until brown,
drain off fat
5. Add Dr. Oetker Black Garlic Sauce, stock and
vinegar bring to a boil
6. Simmer for 5-10 minutes
7. return the vegetables and add the tofu
and bean sprouts
8. garnish with coriander leaves
Soups
Quality is the best recipe
Food-Service
beeF tenderloin with Pomodoro rub
Yield: 1 bAtCh
PreP time: 3-4 minS
Cook time: 12 minS
1 tbsp (5 ml)
1 piece
1 oz (28 g)
olive oil
6 oz (170 g) beef tenderloin
dry Dr. Oetker Pomodoro Sauce mix
salt and pepper to taste
1. Add olive oil to hot frying pan
2. dredge tenderloin in Dr. Oetker Pomodoro Sauce
3. Sear in frying pan for 1 minute each side
4. bake in oven until medium approx. 10 minutes
5. Season with salt and pepper to taste
ChiCken breASt with AlFredo rub
Yield: 1 bAtCh
PreP time: 3-4 minS
Cook time: 15 minS
1 6 oz (170 g)
1 tbsp (15 ml)
1 oz (28 g)
Rubs
chicken breast
olive oil
dry Dr. Oetker Alfredo Sauce mix
Quality is the best recipe
1. Add olive oil to hot frying pan
2. dredge chicken breast Dr. Oetker Alfredo Sauce
3. Sear chicken in frying pan
4. Season with salt and pepper
5. bake in 350° (177°C) oven until internal temp
reaches 165°F (75°C) (approx. 13 minutes)
Food-Service
PAn Fried hAddoCk with PArmA guSto rub
Yield: 1 bAtCh
PreP time: 3-4 minS
Cook time: 5 minS
1 tbsp (15 ml)
6 oz (170 g)
1 oz (28 g)
olive oil
haddock fillet
dry Dr. Oetker Parma Gusto Sauce mix
salt and pepper to taste
1. Add olive oil to hot frying pan
2. dredge haddock in Dr. Oetker Parma Gusto Sauce
3. Add haddock to pan and fry 2 minutes each side
until golden brown
4. Season with salt and pepper
PAn SeAred ShrimP with thAi CurrY rub
Yield: 1 bAtCh
PreP time: 3-4 minS
Cook time: 5 minS
1 tbsp (15 ml)
1 oz (28 g)
4 pieces
olive oil
dry Dr. Oetker Thai Curry Sauce mix
shrimp, peeled, deveined
salt and pepper to taste
1. Add olive oil to hot frying pan
2. dredge shrimp in Dr. Oetker Thai Curry Sauce
3. Sauté shrimp until pink, approx. 2 minutes per side
4. Season with salt and pepper to taste
Rubs
Quality is the best recipe
Food-Service
SCAlloPS with blACk gArliC rub
Yield: 1 bAtCh
PreP time: 3-4 minS
Cook time: 8-10 minS
1 tbsp (15 ml)
4 pieces
1 oz (28 g)
olive oil
scallops
dry Dr. Oetker Black Garlic Sauce mix
salt and pepper to taste
1. Add olive oil to hot frying pan
2. dredge scallops in Dr. Oetker Black Garlic Sauce
3. Sear in pan for 1 minute per side
4. bake in 350° (177°C) oven for 6 minutes
5. Season with salt and pepper to taste
SeAred PACiFiC SAlmon with SPinACi rub
Yield: 1 bAtCh
PreP time: 3-4 minS
Cook time: 13-15 minS
1 tbsp (15 ml)
1 piece
1 oz (28 g)
Rubs
olive oil
6 oz (170 g) pacific salmon
dry Dr. Oetker Spinaci Sauce mix
salt and pepper to taste
Quality is the best recipe
1. Add olive oil to hot frying pan
2. dredge salmon in Dr. Oetker Spinaci Sauce
3. Sear salmon 1 minute each side
4. bake in 350° (177°C) oven for 11 minutes
5. Season with salt and pepper to taste
Food-Service
StriPloin SteAk with bASil rub
Yield: 1 bAtCh
PreP time: 3-4 minS
Cook time: 13-15 minS
1 tbsp (15 ml)
1 6 oz (170 g)
1 oz (28 g)
olive oil
striploin Steak
dry Dr. Oetker Basil Sauce mix
salt and pepper to taste
1. Add olive oil to hot frying pan
2. dredge steak in Dr. Oetker Basil Sauce
3. Add steak to frying pan, sear for 1 minute each side
4. bake in 350° (177°C) oven until medium,
approx. 11 minutes
5. Season with salt and pepper
Rubs
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Your Kitchen
Cook Book
Dr. Oetker Canada Ltd., 2229 Drew Road, Mississauga, ON, Canada L5S 1E5
Tel: 905.678.1311 Toll Free: 1.800.387.6939 Fax: 905. 678.7623
www.oetkerfoodservice.ca
Quality is the best recipe