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Turkey Takes it Easy
Casual dining recipes like the ones herein feature turkey for brunch, lunch or dinner and offer a break with tradition. Yield: 16 wraps. 2 lb. finely...
Recent Stories
Serving up Soy
According to a recent survey conducted by the United Soybean Board, the soy menu items that most consumers want to see in restaurants are veggie burgers,...
Bangkok Chicken Pizza
Yield: 8 pizzas, 2-slice servings ( pizza each). Spicy Thai Peanut Sauce: 1 cup teriyaki glaze cup orange juice 1 cup Jif Crunchy Peanut Butter cup coconut...
Caramelized Onion, Pear and Gorgonzola Pizza
From: Executive Chef Elise Wiggins, Panzano, Denver, CO. Yield: 1 entree or 4 appetizer servings. 3 oz. yellow onions, sliced pear 5 oz. pizza dough 1...
Chicken: The Versatile Protein
What better time than September, National Chicken Month, to demonstrate to your customers the menu versatility of chicken? Check out the following recipe...
Idaho Potato Gnocchi in Horseradish Cream and Bolognese
From Chef Anthony Susi, Sage, Boston. Yield: 6 servings. Gnocchi: 4 large Idaho Potatoes, peeled and quartered 8 cups all-purpose flour (additional flour...
The Emperor's Mai Tai
Yield: 1 serving. Mai Tai Salad: 2 Tbsp. Thai sweet chili sauce 2 Tbsp. dark soy sauce cup rice wine vinegar 2 tsp. sesame oil cup Napa cabbage, shredded...
Dubliner Stuffed Chicken Breast
Yield: 4 servings. 8 oz. Dubliner Cheese, divided 4 oz. fresh bread crumbs (about 1 cups) 1 ounce coarsely chopped fresh Italian parsley (about cup) tsp....
Parisian Walnut-Dijon Chicken
Yield: 6 servings. 6 6-oz. Pierce Chicken IF Filets 2 Tbsp. butter, divided 1 clove garlic, minced cup minced onion 2 oz. cream cheese cup finely chopped...
Marc Forgione
Fettuccini Carbonara From: Marc Forgione, Forge Restaurant, New York City. Yield: 4 servings. 3 Tbsp. butter, unsalted 1 cup prosciutto stock (or good...
Farm Stand Grilled Chicken Focaccia
Yield: 12 servings. 12 Tyson Tenderpressed Boneless, Skinless Chicken Breast Filets, Uncooked, 4 oz. Creamy Basil Aioli: 1 cups mayonnaise, commercially...
Blueberry Dessert Pizza
Yield: 2 servings. 1 10" flour tortilla tsp. butter, softened 3 tsp. sugar, divided tsp. ground cinnamon cup whipped cream cheese cup fresh blueberries...
Pizza & Pasta on the Plate
When you consider America's love of pizza and pasta, the 15 recipes we're providing on the following pages are just a starting point. Creative chefs have...
Scallop and Artichoke Pasta
From: Chef/proprietor Suzzette Metcalfe, The Pasta Tree Restaurant and Wine Bar, Milwaukee, WI. Yield: 1 serving. 6 medium scallops, salted, peppered...
Lamb Ragu Puttanesca
Yield: 8 servings. 2 Tbsp. olive oil 6 American Lamb shanks to taste, salt and pepper 2 cups diced onion 2 Tbsp. chopped garlic tsp. red pepper flakes...
Linguine “Puttanesca” with Grilled Shrimp
From: Partner/Co-chef Jeff Azersky and Partner/Co-chef Jim Murphy, Bluefin/Kingfisher Restaurants, Tucson, AZ. Yield: 2 servings. 10 Ocean Garden 16/20...
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