Posts Tagged ‘Shirley J Chicken Bouillon’

Shirley J – Cooking Made Easy Since 1978 Archives

Weekly Universal Sauce Recipe #25: Pesto Alfredo Sauce

By Shirley J Monday June 21, 2010

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Universal Sauce Bag (310)

Pesto or Alfredo? Having a hard time deciding between two of your favorite pasta sauces? Why not enjoy both? With Shirley J’s Pesto Alfredo Sauce recipe you can. You’ll love this easy and flavorful sauce that you can make in minutes. It will quickly become a go-to recipe in your kitchen.

Pesto Alfredo Sauce

Ingredients
2 T.    oil
2 T.    garlic (minced)
½ c.   pine nuts
1 c.    Shirley J Universal Sauce
4 c.    water
½ t.    Shirley J Chicken Bouillon
½ c.   Romano cheese
½ c.   basil (chopped)

Directions
In a medium saucepan, saute garlic and pine nuts in oil until garlic begins to brown. Add water and Shirley J Universal Sauce and stir until combined. Pour mixture into a blender (or keep in sauce pan and us an immersion blender), add cheese and Shirley J Chicken Bouillon. Blend the sauce for about 40 seconds then add basil and blend until desired consistency is achieved.

Did you know you can print Shirley J recipes straight from our Web site in three different sizes? Print this recipe in a 3×5 card size, here.

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Broccoli and Chicken over Pasta

By Shirley J Friday February 5, 2010

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Broccoli and Chicken over Pasta
using Shirley J Universal Sauce and Shirley J Chicken Bouillon

Ingredients:
1 c. Shirley J Universal Sauce
4 c. water
1/2 t. Shirley J Chicken Bouillon
2 c. grated cheese (any kind, cheddar and Swiss work well)
2 c. broccoli crowns (frozen or fresh)
3 c. chicken breast (cooked and chopped into bite-sized pieces)
5 c. cooked pasta

Directions:
In a saucepan on medium heat, add water, Shirley J Universal Sauce and Shirley J Chicken Bouillon. Allow it to simmer and thicken. Remove from heat and add cheeses. Whisk until the cheese is completely melted. Next add the broccoli and chicken then spoon over the pasta.

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Garden Vegetable Soup

By Shirley J Friday February 5, 2010

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Garden Vegetable Soup
using Shirley J Universal Sauce and Shirley J Chicken Bouillon

Ingredients:
½ c yellow onions (diced)
½ c celery (cut into ¼ inch pieces)
1 c. corn (not canned)
½ c carrots (diced)
1 c. potatoes (diced and cooked)
½ t thyme
¼ t black pepper
1 c. Shirley J Universal Sauce
6 c. water
½ t. Shirley J Chicken Bouillon

Directions:
In a pot with 2 cups of the water, boil the onions, celery, potatoes and carrots until the potatoes are tender. Then add the remaining water, Shirley J Universal Sauce and Shirley J Chicken Bouillon. Stir until powder has dissolved and mixture starts to thicken. Cook for about 3 minutes on medium heat. Turn the soup down to low and add corn, thyme and pepper. Keep on low until it is served.

*ABM 2.4.2010
*SJCC 2.5.2010

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Cheese Sauce

By Shirley J Friday February 5, 2010

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Cheese Sauce
using Shirley J Universal Sauce and Shirley J Chicken Bouillon

Ingredients:
1 c. Shirley J Universal Sauce
4 c. water
1/2 t. Shirley J Chicken Bouillon
2 c. cheddar cheese (grated)

Directions:
In a saucepan on medium heat, add water, Shirley J Universal Sauce and Shirley J Chicken Bouillon. Allow it to simmer and thicken. Remove from heat and add cheeses. Whisk until the cheese is completely melted.

*ABM 2.4.2010
*SJCC 2.5.2010

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Facebook & Veggie Tray Soup

By Shirley J Tuesday January 5, 2010

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Shirley J loves Facebook. It allows us to connect and communicate with our friends and product enthusiasts wherever they may live.

…it also gives us great ideas on how to use Shirley J products.

Check out a new creation that Sharon Emero made using Shirley J Chicken Bouillon and food from a leftover holiday vegetable tray!

Facebook & Veggie Tray Soup

Are you on Facebook? Become a fan of Shirley J!

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Tuna Noodle Casserole (Institutional recipe)

By Shirley J Friday December 11, 2009

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Tuna Noodle Casserole
(Institutional yield)

Directions:
6 c. Shirley J Universal Sauce
1 ½ gal. water
4 #. broad egg noodles
10 #. chunk light tuna (drained)
1 gal. frozen peas
1 c. Shirley J Chicken Bouillon
6c. cheddar cheese (optional)

Directions:
Cook noodles in boiling salted water, drain and rinse. Set aside. In separate pot, combine water, Shirley J Chicken Bouillon and Shirley J Universal Sauce, stir and bring to a boil. Reduce heat, add tuna and peas, stir to combine. Add noodles to the sauce mixture and stir. Place in serving pans and top with cheddar cheese if desired. Bake in 350 degree oven for 30 minutes or until bubbly.

*ABM: 2.11.2010
*Institutional recipe

For more institutional recipes click here.

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Scalloped Potatoes (Institutional recipe)

By Shirley J Friday December 11, 2009

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Scalloped Potatoes
(Institutional yield)

Ingredients:
25 #. sliced russet potatoes (par cooked)
5 T. Shirley J Chicken Bouillon
1 qt. Shirley J Universal Sauce
1 gal. water
1 #. shredded Swiss cheese

Directions:
In stock pot combine water, Shirley J Universal Sauce, Shirley J Chicken Bouillon and bring to a boil. Combine potatoes, cheese and sauce in hotel pans or oven proof casserole dishes. Bake uncovered at 350 degrees for 30 minutes or until potatoes are bubbly and golden.

*ABM: 2.11.2010
*Institutional recipe

For more institutional recipes click here.

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Potato cheese soup (Institutional recipe)

By Shirley J Friday December 11, 2009

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Potato cheese soup
(Institutional yield)

Ingredients:
4 yellow onions (chopped fine)
4 #. Shirley J Universal Sauce
4 gal. water
10 #. cheddar cheese
8 #. diced potatoes
¼ c. Shirley J Chicken Bouillon

In large stock pot combine 1 gallon of water along with the onions, potatoes and Shirley J Chicken Bouillon. Cook until potatoes are just tender; add remaining water and Shirley J Universal Sauce; stir to incorporate. Bring soup to a slow boil, add cheese.

Yield: approx 5 gallons

*ABM: 2.11.2010
*Institutional recipe

For more institutional recipes click here.

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Cream of mushroom soup (Institutional recipe)

By Shirley J Friday December 11, 2009

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Cream of mushroom soup
(Institutional yield)

Ingredients:
20 c. Shirley J Universal Sauce
5 gal. Water
20 lb. Button Mushrooms (washed and sliced or chopped)
1 c. Shirley J Chicken Bouillon

Directions:
Combine 1 quart of water with the mushrooms in large stock pot; steam until mushrooms are tender and limp. Add remaining ingredients, stir to combine. Bring mixture to slow boil. Reduce heat, simmer 15 minutes.

Yield: 1 gallon

*ABM: 2.11.2010
*Institutional recipe

For more institutional recipes click here.

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Cream of Broccoli soup (Institutional recipe)

By Shirley J Friday December 11, 2009

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Cream of broccoli soup
(Institutional yield)

Ingredients:
4 ea. yellow onions (chopped)
4 c. Shirley J Universal Sauce
1 gal. water
¼ c. Shirley J Chicken Bouillon
4 qt. broccoli florets

Directions:
Using 1 quart of the water, steam the broccoli and onions in a large stock pot; when vegetables are tender add remaining water, Shirley J Universal Sauce and Shirley J Chicken Bouillon. Bring to a boil, reduce heat, and simmer for 15 minutes.

Yield: 1 ½ gallons

*ABM: 2.11.2010
*Institutional recipe

For more institutional recipes click here.

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Cream of asparagus soup (Institutional recipe)

By Shirley J Friday December 11, 2009

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Cream of asparagus soup
(Institutional yield)

Ingredients:
4 #. Shirley J Universal Sauce
4 gal. water
¼ c. Shirley J Chicken Bouillon
2 gal. chopped asparagus, fresh
Pepper to taste

Directions:
Combine 1 gallon water with asparagus in large stock pot and cook until asparagus is tender. Add remaining water and Shirley J Universal Sauce with Shirley J Chicken Bouillon; stir to combine. Bring mixture to slow boil, simmer 10 minutes. If desired use submersible blender to cream vegetables.

Yield: approx. 5 gallons

*ABM: 2.11.2010
*Institutional recipe

For more institutional recipes click here.

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Country style gravy (Institutional Recipe)

By Shirley J Friday December 11, 2009

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Country style gravy
(Institutional yield)

Ingredients:
4 c. Shirley J Universal Sauce
1 gal. water
1 T. Shirley J Chicken Bouillon
2 T. thyme flake.
1 T. granulated garlic
1 c. chopped yellow onion
1 c. diced green pepper
1 c. finely chopped bacon, ham or sausage (optional)

Directions:
Combine 1 cup of water with green peppers and yellow onions steam until tender (about 2 minutes), add remaining water, Shirley J Universal Sauce, Shirley J Chicken Bouillon, thyme, chopped meat (if desired) and garlic; bring the mixture to a boil.

Yield: 1 gallon

*ABM: 2.11.2010
*Institutional recipe

For more institutional recipes click here.

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Clam Chowder (Institutional recipe)

By Shirley J Friday December 11, 2009

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Clam Chowder
(Institutional yield)

Ingredients:
8 oz. yellow onions (chopped)
12 oz. celery (chopped)
5 ea. carrots (grated)
8 c. Shirley J Universal Sauce
2 gal. water
2 48 oz cans of chopped clams (un-drained)
1/4c. Shirley J Chicken Bouillon
6 lb. russet potatoes, diced
pepper to taste

Directions:
Place onions, celery, carrots, potatoes and Shirley J Chicken Bouillon into stock pot along with half of the water. Cook, covered, over medium heat until vegetables are just tender; add remaining water and Shirley J Universal Sauce, stir and bring to a boil, reduce heat and add un-drained clams along with juice. Simmer 5 minutes.

Yield:
Approx 3 gallons (50/1 cup servings)

*ABM: 2.11.2010
*Institutional recipe

For more institutional recipes click here.

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Chicken Piccata (Institutional recipe)

By Shirley J Friday December 11, 2009

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Chicken Piccata
(Institutional yield)

Ingredients:
50 ea. 6oz boneless skinless chicken breasts
6 c. flour
1 T. salt
1 T. pepper
2 c. Shirley J Universal Sauce
6 c. water
¼ c. fresh lemon juice
½ T. Shirley J Chicken Bouillon
½ c. capers (rinsed and drained)

Directions:
Combine, salt, pepper and flour. Dredge chicken in the flour mixture and sauté until cooked throughout, in olive oil, and then set aside.

Combine Shirley J Universal Sauce, water, lemon juice, Shirley J Chicken Bouillon and capers; bring to a boil. Place the chicken on serving plate or pan and cover each piece with 1 oz of sauce.

Yield: 50

*AMB: 2.11.2010
*Institutional recipe

For more institutional recipes click here.

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Chicken fried chicken with sage gravy (Institutional recipe)

By Shirley J Friday December 11, 2009

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Chicken fried chicken with sage gravy
(Institutional yield)

Ingredients:
50 ea. 6oz chicken breasts (boneless, skinless)
6 c. flour
2 t. salt
2 t. pepper
2 t. paprika
2 t. rubbed sage
2 qt. buttermilk

Gravy:
3 c. Shirley J Universal Sauce
3 qt. water
1 T. Shirley J Chicken Bouillon
2 T. rubbed sage.
1 T. granulated garlic
1 T. granulated onion

Directions:
Combine flour, salt, pepper, paprika, and sage. Soak chicken breasts in buttermilk a few at a time. Move breasts one at a time from buttermilk directly into flour mixture. Cover both sides completely with flour and let rest for 5 minutes before frying. Fry evenly in 350 degree hot oil, on both sides, until the chicken is golden brown. Test to see if breasts are cooked throughout. Chicken may be placed on sheet tray in hot oven to finish cooking if required.

In stock pot combine Shirley J Universal Sauce, water, Shirley J Chicken Bouillon, sage, garlic, and onion. Bring the mixture to a boil (makes approx 100 ounces of gravy).

Yield:
50 portions of chicken with 1 ½ ounces of gravy per serving

*ABM: 2.11.2010
*Institutional recipe

For more institutional recipes click here.

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Vegetable Lasagna

By Shirley J Friday July 3, 2009

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Enjoy Shirley J’s Vegetable Lasagna–it’s packed with veggies and a whole lot of flavor!

Vegetable Lasagna

Ingredients:
3T Butter
6 Button Mushrooms, sliced
1c Onion, sliced
2 Cloves of Garlic, chopped
1 Green Bell Pepper, sliced
1 Medium Zucchini, sliced in circles
1 Box of uncooked Lasagna noodles
12oz Bag of Spinach
1t Shirley J Chicken Bouillon
1t Black Pepper
½ t Red Pepper Flakes
4c Alfredo Sauce (see Shirley J recipe below)
4c Mozzarella
¾ c Water

Directions:
Sauté on medium heat– mushrooms, onion, garlic, green bell pepper and zucchini with chicken bouillon, pepper and red pepper flakes. Sauté long enough to wilt vegetables. Set aside. In a 9×13 pan in layers place uncooked pasta noodles, Alfredo sauce (just enough to cover noodles), vegetable mixture, add second layer of noodles, then Alfredo sauce to cover, and spinach. Third layer of noodles, remaining sauce and mozzarella cheese, then add ¾ c of water. Cover and cook for 1 hour at 375* F. Remove from oven and let stand for 15 min. before serving.

Shirley J Alfredo Sauce

Ingredients:
1 cup Shirley J Universal Sauce 
4 cups water
1 cup Parmesan cheese, grated

Directions:
1. Whisk together Shirley J Universal Sauce and water. Bring to a boil.
2. Turn down heat and bring to a desired consistency.
3. Stir in cheese and serve over any pasta.

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