Salina’s 7551 175th street Tinley Park, 708-614-9100
Customer Catering Instructions
Preheat oven to 400-425° (oven temps may vary)
For ALL food items, the internal cooking temperature must reach 165° or higher.
Hold cooked food items at 140° or higher.
Refrigerate all leftovers in small containers immediately when finished.
Instructional videos for preparation of menu items can be found on line at http://www.video.cateringbysalinas.com
APPETIZERS - CHICKEN NUGGETS, TENDERS, MUSHROOM CAPS, WINGS MILD, AND POTATO SKINS
Heat uncovered for 15 - 20 minutes.
BACON CHEDDAR POTATOES
Bake covered for 60 - 75 minutes. Uncover and bake for additional 10 minutes or until bacon is crispy.
ITALIAN BEEF
Transfer juice to a saucepan and heat until it reaches 165 degrees.
Add the beef to the juice when you are ready to serve. OR
Juice can be put into a crock-pot and heated to 165 degrees or higher
Add the beef to the juice when you are ready to serve.
BREADSTICKS or GARLIC BREAD MINIS
Cook uncovered for about 5-7 minutes, or until golden brown
CHICKEN - BAKED and FRIED
Bake covered for 30 - 45 minutes.
Bake uncovered for 10 more minutes to crisp up the chicken.
CHICKEN PARMESAN - EGGPLANT PARMESAN - STUFFED SHELLS –
CHEESE TORTELLINI - FETTUCINI ALFREDO – CHICKEN TETTRAZINI
Heat covered for 40 minutes.
If necessary, uncover, stir, then add cheese(if included with your entrée) and bake until lightly browned.
CHICKEN ENTREES - CHICKEN VESUVIO, MARSALA, PICCATA, CACCIATORE and LEMON CHICKEN
Bake uncovered for 20-30 minutes, stirring 1 - 2 times during the cooking process.
GRILLED CHICKEN BREASTS – Cilantro Lime, Bruschetta, and Pineapple Cilantro
Heat covered for 15-20 minutes.
HAM and BACON WATER CHESTNUTS
Cook covered for 20 minutes
KABOBS – ALL TYPES
Heat covered for 20-30 minutes.
LASAGNA - MEAT - CHEESE - SPINACH
Cook covered for 45 minutes to 1 hour.
LINGUINE – ALL LINGUINE PASTA DISHES
Cook covered for about 20 - 30 minutes, stirring once after 15 minutes.
Bruschetta – top with Bruschetta Mix when finished.
MASHED POTATOES and STUFFING
Cook covered for about 35 - 45 minutes
MEATBALLS – DINNER AND APPETIZER – BRAT BALLS
Cook covered for 35 – 45 minutes. Stir twice during the cooking process.
MINI HAMBURGERS, MIINI BRATS
Cook covered for 20 – 30 minutes.
MOSTACCIOLI or RAVIOLI
Cook covered for 30 minutes.
Baked Mostaccioli:
Cook covered for 30 minutes. Uncover and stir - top with cheese, and bake until lightly browned
RICE - SAUERKRAUT
Heat covered for 30 minutes.
POTATOES:
PARSLEY – ROSEMARY – VESUVIO – OVEN ROASTED – OREGANO – AUGRATIN - ALFREDO
Bake covered for 30 - 45 minutes, or until fully cooked.
SWEET POTATOES
Cook covered for about 30 – 40 minutes, then uncover and top with marshmallows, cook until browned.
POTATO WEDGES
Heat uncovered for 25 – 35 minutes.
SAUSAGE – ITALIAN – POLISH – BRATWURST
Cook covered for 35 – 45 minutes. Stir twice during the cooking process.
SHELLS AND CHEESE
Heat covered for 30-40 minutes, stirring every 10 min. Add milk if needed.
TILAPIA
Heat uncovered for 10 minutes.
VEGETABLES
Green Beans Almondine – Vegetable Medley – Corn – Carrots
Heat covered for 30-40 minutes, stirring once or twice.
Broccoli
Heat covered for 20-30 minutes.
TURKEY- BBQ BEEF - BBQ PORK
Cook covered for 35 minutes, stirring a few times in the cooking process.
Instructional videos for preparation of menu items can be found on line at video.cateringbysalinas.com
- ALL INTERNAL COOKING TEMPERATURES MUST REACH 165°.
- STANDING TEMPERATURES MUST BE 140° OR HIGHER.
- REFRIGERATED FOODS MUST BE KEPT AT 40° OR BELOW.
- ALL OVENS ARE DIFFERENT – PLEASE USE THESE INSTRUCTIONS ONLY AS A GUIDELINE
