Recipes
for Food Service

Q: How can I substitute ingredients if something isn’t available or is over budget?

Substituting ingredients is common in large‑scale kitchens. When making changes, try to match the original ingredient’s flavour profile, texture, and moisture level. If possible, test substitutions in a small batch to maintain the intended taste and consistency. Flanagan’s product experts can also help identify suitable alternatives available through our distribution network.

Crowd Pleasers

A great dish is the sum of its parts with the ingredients coming together to create a meal that is bursting with flavour in every bite.

Take some time to browse our recipe section and try our delicious variations or perhaps be inspired and create your own signature dish. Some are easy, others slightly more difficult but all have been tested (our team was more than happy to help sample) and tweaked until we have the perfect recipe for you and your guests!

Looking for recipes for Long Term Care Residences?

With the help of Nutrition in Disguise, we've got you covered! Click here for a variety of nutrient dense recipes.

Lamb Chops with Thai Green Curry Dipping Sauce

Maple Bourbon Bacon Cheeseburger

Crunchy Cucumber Atlantic Salmon Burger

Savoury Italian Wedding Soup

Tuna Tartare with Wonton Chips

Hot Fudge Chili Churro Bites

Crispy Crunchy Cape Hake Fish Street Tacos

Hot Honey Cup and Char Pepperoni Flatbread

Charred Lemon Arugula and Pesto Dijon Salad

Luxury French Onion Soup

Herb-Butter Tenderloin with Truffle Hollandaise

Cheesy Chipotle Pull-Apart Loaf

Prosciutto & Bocconcini Pinsa Romana

Truffle Parmesan Polenta Fries

Christmas Dinner Brioche Sandwich

Frost Bite Margarita

Butter Chicken Dip with Naan Dippers

Charred “Deep-Fried” Brussels Sprouts with Buttermilk Dill
Crème & Sweet Thai Chili

Ultimate Beef and Bacon Stack

Baked Potatoes with Crispy Bacon, Cheese and Fresh Green Onion

Carve Beef and Mushroom Stroganoff

Carve Premium Ontario Beef Pistachio-Crusted Prime Rib Roast

Carve Prime Rib Frites

Carve Premium Ontario Beef Chipotle Pot Roast Tacos

Carve Southwest Power Bowl

Carve Balsamic Steak Sandwich

Creamy Linguine with Fried Shrimp

Pork Souvlaki Sandwich with Roasted Veggies and Hummus Recipe

Italian Beef Sandwich with Goat Cheese and Roasted Red Peppers

California Turkey Nachos with Goat Cheese Recipe

Beer-Batter Fish with Loaded Bacon Cheddar Chips

Chocolate Hazelnut Crepes with Raspberries

Ribeye with Parmesan Cream Sauce and Arugula

Mediterranean Chicken

Canadiana Burger

Scallop and Andouille Sausage Gumbo with Shrimp

Argentinian Steak Sandwich

Korean Beef Bowl

Grilled Tenderloin Crostini with Pickled Onions and Horseradish Cream

Coffee-Rubbed Teres Major with Chimichurri Sauce

Peanut Butter Cookie Pizza

Carve Seared Striploin with Whiskey Sage Butter

Frequently Asked Questions

1. Can these recipes be scaled for large batches or food‑service quantities?

Yes. Many recipes are adaptable to larger quantities, but some ingredients, especially salt, sugar, and acids don’t always scale linearly. When increasing batch sizes, start by scaling base ingredients proportionately, then adjust seasonings, liquids, and cooking times based on taste and texture. Always verify food safety temperatures and test small portions before full production.

2. Are the recipes intended for food‑service or home use?

Most recipes shared through Flanagan’s community are designed with food‑service kitchens in mind. However, some can be adapted for home or small‑batch use. Each recipe’s portion yield and ingredient list can help you determine whether it’s suitable for your operation or menu testing.

3. What yield or portion size do your recipes produce?

Each recipe includes a yield or number of servings to help with menu planning and cost control. Keep in mind that yield may vary slightly based on ingredient brands, cooking methods, and equipment. For food‑service use, testing a pilot batch is recommended to confirm consistency and portion size.

4. How do I safely store, cool, and reheat prepared dishes?

Always follow food safety best practices for storage and reheating. Cool prepared items quickly and store them in shallow containers at the correct refrigeration temperature. When reheating, ensure foods reach the appropriate internal temperature before serving. For specific ingredients or dishes, consult local food‑safety guidelines such as those provided by Health Canada or your regional public health authority.

5. What equipment or prep setup do I need for these recipes?

Recipes were created with commercial kitchen workflows in mind, using standard professional equipment such as convection ovens, tilt skillets, or steamers. If your setup differs, you can adapt the method as needed—just monitor temperature, cooking time, and yield closely to maintain consistency.

6. How can I substitute ingredients if something isn’t available or is over budget?

Substituting ingredients are common in large‑scale kitchens. When making changes, try to match the original ingredient’s flavour profile, texture, and moisture level. If possible, test substitutions in a small batch to maintain the intended taste and consistency. Flanagan’s product experts can also help you identify suitable alternatives available through our distribution network.

7. Who can contribute recipes to the Flanagan community?

Food‑service operators, chefs, and partners are welcome to share their creations. Recipes that highlight efficient preparation, great flavour, and reliable yields are especially valuable to peers in commercial kitchens.

Recipes for Food Service