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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