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No matter how widely your creative imagination roams, Spicetec is right at your side with custom-designed savory systems—flavors, culinary bases, and seasoning blends—that promise not only true-to-type taste, but the performance stamina to withstand whatever heat treatment, holding time, processing, packaging or preparation abuse you put them through. Give the formulations below a whirl and taste for yourself. Or contact us for help in sparking some savory ideas of your own.
Spicetec Recipes
 Spinach and Lump Crab Meat Quiche
| INGREDIENTS | WEIGHT (lb.) | TOTAL % |
| Whole Eggs | 2.000 | 32.0% |
| Half and Half | 1.224 | 19.6% |
| Lump Crab Meat | 0.750 | 12.0% |
| Swiss Cheese, shredded | 0.638 | 10.2% |
| Colby Cheese, shredded | 0.525 | 8.4% |
| Gilroy Foods® Controlled Moisture™ Diced Onions, ¼" | 0.400 | 6.4% |
| Gilroy Foods® Controlled Moisture™ Spinach, 1 x ¼" | 0.242 | 3.9% |
| Gilroy Foods® Controlled Moisture™ Diced Red Bell Peppers, 3/8" | 0.203 | 3.2% |
| Gilroy Foods® Controlled Moisture™ Diced Yellow Bell Peppers, 3/8" | 0.203 | 3.2% |
| Gilroy Foods® Minced Garlic in Oil | 0.045 | 0.7% |
| Spicetec™ Crab Flavor Base | 0.013 | 0.2% |
| Spicetec™ Cajun Seasoning | 0.013 | 0.2% |
| Spicetec™ Nutmeg | 0.002 | 0.0% |
| Salt and Pepper, to taste | | 0.0% |
| Ultragrain® Pie Shells (sub-recipe) | | 0.0% |
| TOTALS | 6.257 | 100.0% |
PREPARATION
Preheat convection oven to 350°F. Mix all ingredients EXCEPT pie shells in large bowl. Season with salt and pepper. Place pie crust into three 9-inch pie pans. Fill each crust with 2 pounds crab mixture. Bake for 30 minutes or until quiche is set and lightly browned. Cut each quiche into 8 pieces; serve warm or hold warm for service.
Yield: 24 portions
Portion size: 1 slice
ULTRAGRAIN® PIE SHELLS
| INGREDIENTS | WEIGHT (lb.) | TOTAL % |
| ConAgra Mills™ H&R Flour (all purpose) | 0.525 | 33.4% |
| ConAgra Mills™ Ultragrain® Soft | 0.425 | 27.0% |
| Salt | 0.013 | 0.8% |
| Spicetec™ Butter Flavor | 0.004 | 0.3% |
| Kitchen Shortening | 0.394 | 25.0% |
| Water | 0.213 | 13.5% |
| TOTALS | 1.573 | 100.0% |
PREPARATION
In large bowl, combine both flours, salt and flavor until well blended. Cut the shortening into flour mixture until particles are size of small peas. Sprinkle in water 1 tablespoon at a time, tossing with fork until all flour is moistened and pastry almost cleans side of bowl. Gather pastry into a ball. Split dough into three 8.3-oz. pieces. Shape each piece into flattened round on lightly floured cloth-covered board. Roll pastry 2 inches larger than inverted 9-inch pie pan with flour-covered rolling pin. Fold pastry into fourths; place in pie pan. Unfold and ease into plate, pressing firmly against bottom and side. Fill with desired filling.
Yield: 3 pie crusts
Portion size: 8.3 oz. each
Voodoo Shrimp, Sausage and Potato Florentine
| INGREDIENTS | WEIGHT (lb.) | TOTAL % |
| Peeled & Deveined Shrimp, 70-90 count | 6.000 | 27.3% |
| Andouille Sausage | 4.000 | 18.2% |
| Spicetec™ Cajun Seasoning | 0.070 | 0.3% |
| Hot Sauce | 0.258 | 1.2% |
| No-Stick Cooking Spray, as needed | | 0.0% |
| Sliced Potatoes | 2.750 | 12.5% |
| Olive Oil | 0.438 | 2.0% |
| Gilroy Foods® Controlled Moisture™ Diced Onions, ¼" | 1.163 | 5.3% |
| Gilroy Foods® Controlled Moisture™ Diced Celery, 3/16 x ¼" | 0.538 | 2.4% |
| Gilroy Foods® Controlled Moisture™ Diced Red Bell Peppers, 3/8" | 0.438 | 2.0% |
| Gilroy Foods® Minced Garlic in Oil | 0.095 | 0.4% |
| Gilroy Foods® Controlled Moisture™ Spinach, 1 x ¼" | 2.063 | 9.4% |
| Spicetec™ Shrimp Flavor Basev0.075 | 0.3% |
| Whipping Cream | 1.839 | 8.4% |
| Grated Parmesan Cheesev1.209 | 5.5% |
| Bread Crumbs | 1.085 | 4.9% |
| Salt and Pepper, to taste | | 0.0% |
| TOTALS | 22.018 | 100.0% |
PREPARATION
Preheat convection oven to 350°F. In a mixing bowl, combine shrimp and sausage. Season with Cajun Seasoning, hot sauce and salt and pepper; mix well. Sauté in skillet until warmed; set aside. Spray 2-inch full hotel pan with cooking spray. Place the potatoes in bottom of pan. Season with salt and pepper. In a large skillet, heat olive oil over medium heat. Sauté onions, celery, peppers and garlic for 2-3 minutes or until evenly over top; pour cream overall. Sprinkle top evenly with Parmesan cheese and bread crumbs. Bake for 45 minutes or until golden brown and crisp. Serve immediately or hold warm for service.
Yield: 24 portions
Portion size: 15 oz.
Recipe inspired by The Encyclopedia of Cajun and Creole Cuisine by Chef John D. Folse, CEC, ACC.
Indian Potato Cake
| INGREDIENTS | MEASURE | WEIGHT (lb.) | TOTAL % |
| Mashed Potatoes | 2 quarts | 4.125 | 38.8% |
| Spicetec™ Tandoori Marinade Seasoning, divided | 2 tbsp | 0.044 | 0.4% |
| Ground Turkey, cooked and drained | 1 quart | 2.093 | 19.7% |
| Gilroy Foods® Controlled Moisture™ Yellow Onions, ¼" dice | 1 ½ cups | 0.250 | 2.3% |
| Frozen Peas, thawed to room temperature | 1 cup | 0.600 | 5.6% |
| GardenFrost® Asian Blend | 1 cup | 0.299 | 2.8% |
| Spicetec™ Asian Seasoning | 2. tbsp | 0.044 | 0.4% |
| Eggs, beaten | 2 cups | 1.000 | 9.4% |
| Bread Crumbs | 1 quart | 2.188 | 20.6% |
| TOTALS | | 10.643 | 100.0% |
PREPARATION
Steam or cook potatoes to 160°F and mix in ½ of tandoori marinade seasoning. Spread ½ of the potatoes on full sheet pan; set it and remaining potatoes aside to cool. In a large mixing bowl, blend together turkey, remaining tandoori seasoning, onions, peas, GardenFrost® Asian Blend and Spicetec™ Asian Seasoning. Spread turkey mixture evenly over sheeted potatoes. Top turkey mixture with remaining potatoes, spread to cover turkey complete. Using a 1 ¼” biscuit cutter, cut 72 round potato cakes out of pan. Brush all sides of each cake lightly but completely with beaten eggs. Dredge cakes through bread crumbs to coat completely. Fry in 365ºF oil until golden brown; drain. Serve warm.
Yield: 24 portions
Portion size: 3 potato cakes
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