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Grilled American-style beer brat topped with apple, bacon and onion chutney and mustard on a pretzel roll.
Spicy Buffalo Chicken Po’ Boy Yield: 1 1/4 cups (approximately 10 ounces)
Win them over with a classic—the Italian sausage pizza with a crispy thin crust topped with red onions, bell peppers, large chunks of Italian sausage and a blend of Italian cheeses that will have everyone asking for “amore.”
Italian sausage pizza gets a contemporary twist when you serve this Sicilian pizza featuring a rustic grilled oblong crust layered with sun-dried tomato pizza sauce, spicy Italian sausage, pepperoni, bacon, and vibrant Italian vegetables topped with melted Italian cheese.
Steak on a pasta budget! Impressive entrée features succulent, tender grilled flat iron steak served over al dente cheese tortellini. Toss with lively Tuscan-herb Alfredo sauce, roasted red and orange bell peppers, and golden pan-seared mushrooms.
Smoked Beef Sausage skewered and marinated in a Teriyaki-Ginger sauce then grilled, served atop an Asian Slaw then drizzled with Chili Garlic Sauce
Smoked sausage roasted and glazed with brown sugar-whole grain mustard sauce alongside pretzels and whole grain mustard dipping sauce.
Golden twists of breaded chicken topped with Buffalo sauce. Served with fresh celery sticks, cherry tomatoes, and your choice of bleu cheese or ranch dressing.
Country style Metts sausage, green onion and Monterey Jack cheese toasted sandwich
Diced chorizo sausage, potatoes, sweet corn and green onions served over a spread of fresh salsa.
Roasted and carved CheddarWurst® on a bed of butter-seared gnocchi in a pool of roasted butternut squash puree, garnished with fresh chives and micro greens. Chefs Tips: If you cannot source micro greens, try using a chiffonade of sage leaves or baby arugula.
Tropical wing appetizer features a shareable portion of crunchy boneless breaded wings lightly tossed with honey ginger teriyaki glaze, served with a tropical tangy-sweet mango coconut dipping sauce.
A light and fresh mix of spring greens, red onions, grape tomatoes, olives, fresh mozzarella, and a duo of toasted almonds and pistachios, topped with tender and savory roasted chicken.
Thin-sliced smoke ham and hard salami layered on a toasted ciabatta roll with light mayonnaise, sliced tomatoes, Pepper-Jack cheese and a New Orleans-inspired chunky olive spread.
Perfect for meat lovers, this pizza starts with a delicious crust piled high with spicy Italian sausage, pepperoni, ham and bacon, then topped with cheese and melted until golden and bubbly.
Black Pepper Garlic Beef Bowl Yield: 1 1/4 cups *Chef’s Notes* If fresh garlic is not available, substitute it with either granulated garlic or garlic powder.
Natural casing CheddarWurst® on a bed of caramelized onions with apple and bacon chutney.
Andouille Smoked Sausage with green onions and zesty cheddar Mac & Cheese
Pizza redefined – made with real, on-trend ingredients on a crisp, golden flatbread. Perfect as an entrée or a shareable appetizer, it’s a meat-lover’s masterpiece.
Perfect for spice lovers, this pizza features a delicious crust piled high with spicy jalapeño pepperoni and fresh jalapeño slices, all topped with cheese and melted until golden and bubbly.
Asian entrée menu appeal partnered with the value and convenience of QSR pricing and portability. Concept features two golden breaded chicken tenderloin fritters tossed in spicy-sweet orange glaze, and crunchy-crisp Asian sesame slaw, an easy toss of fresh coleslaw with sesame-ginger dressing.
Hearty chunks of smoked sausage, tender redskin potatoes, caramelized onions and crispy bacon
Deep, rich complex Umami-based flavors from the juicy, peppery smoked sausage. Paired with a blend of caramelized onions, sautéed mushrooms and bacon.
Spicy buffalo sweet chile sauce with crushed red pepper flakes, garlic and black pepper.
Zesty dipping sauce with ranch dressing, pickled jalapenos and lime.
Warm and tender sliced beef layered on a toasted artisan roll with a creamy herb sauce and melted Swiss cheese-accompanied by a side of beefy au jus dipping sauce.
Flaky pastry crust with chèvre (goat cheese) topped with sliced smoked turkey sausage with caramelized onions, sautéed pears and fresh parsley and thyme. Chefs Tips: Apples can replace the pears in the recipe.
Italian sausage and roasted pepper on a Parmesan-laced mac & cheese
Bias-cut CheddarWurst® on a bed of creamy cheddar cheese polenta with spiced apples and green onions.
Sliced smoked sausage topped with curry powder and hot sauce and served with a side of Bavarian pretzels. Chefs Tips: This also can be served in a bun, where links are uncut, topped with seasoned tomato puree and dusted with curry powder.
This spicy pepperoni pizza takes on a new shape with a 12" x 5" pizza crust, topped with a simple red sauce, mozzarella and Parmesan cheeses, and thick, hearty slices of jalapeño pepperoni.
025560-0928 - Tyson® NAE All Natural*, Low Sodium Pulled Chicken Reverse Blend, 65/35
Chorizo Sausage and black beans topped with creamy orange slaw, fresh cilantro and queso fresco alongside orange wedges, cilantro and red chili sauce.
This shareable appetizer of spicy garlic-seasoned chicken breast strip satays and crisp ginger-seasoned stir-fried vegetables comes with large crispy-fresh leaves of Boston lettuce for at-the-table assembly. Serve with Thai peanut sauce and Asian chile soy sauce for dipping.
Crisp lettuce wrapped around grilled smoked turkey sausage mixed with chilled sweet corn and shaved red onion salad and cheddar cheese. Chefs Tips: The corn salad acts as an insulator from the lettuce. Keep it well chilled before serving.
Grilled and carved Knockwurst, Bratwurst, SpicyWurst® and CheddarWurst® served with honey whole grain mustard, pickles and toasted pretzel bread.
Cool Mexican-inspired ranch dipping sauce with avocado, fresh cilantro and citrus juices.
Entice customers with this luxurious and sophisticated recipe featuring crispy-tender-and-juicy fried chicken seasoned with a blend of coarse-ground garlic and herb seasoning and topped with rustic Parmesan cheese shavings.
Bias-cut Black Oak™ Smoked Sausage in white cheddar cheese sauce with noodles, chive-buttered cracker crumbs and bacon.
Roasted American-Style bratwurst on root vegetable hash topped with fresh scallions.
This enticing new form will help you build a loyal pizza following—one brick at a time. The extra-long thin-crust pizza is loaded with spicy pepperoni, bias-sliced sausage, sausage crumbles, spicy tomato sauce, and lots of Italian cheese.
Calzone with Andouille sausage, white sauce and fire-roasted peppers.
Classic French style dish made with juicy bone-in chicken thighs and drums, herb roasted to a golden brown with fingerling potatoes and flavorful garlic, olives, onions and tomatoes.
Offer on-trend Mexican takeout with contemporary menu appeal when you serve marinated diced chicken tenders, fire-roasted green chiles, green onions, and Jack cheese in corn tortillas smothered with a ladle of rich homemade smoky chipotle chilies in adobo sauce.
This regional Mexican three-course combination meal starts with chunky avocado guacamole salsa verde and a short stack of smoky grilled flour tortillas, followed by Yucatan ancho chile citrus-marinated grilled chicken breast over cilantro rice, and black beans baked bubbly hot and garnished with
Fresh-off-the-grill slices of tender flat iron steak, gorgonzola cheese crumbles, and walnuts atop a bed of fresh mix baby greens tossed with roasted yellow and red beets and walnut-herb vinaigrette. A drizzle of rich gorgonzola cream sauce takes this etree salad over the top.
Two popular dishes are joined in a duo of grilled flour tortilla tacos overstuffed with smoked beef brisket, Cheddar Jack cheese, crispy fried onion straws, smoked jalapeño barbecue sauce, and cumin ranch sauce with a side of creamy, crunchy three-pepper BBQ coleslaw.