Salmon Salad with Poached Pear and Bacon Sherry Vinaigrette
From: Chef Brian Piasecki, Jiko, Disney’s Animal Kingdom Lodge, Lake Buena Vista, FL. Yield: 12 servings. Poached Pears: 3½ cups granulated sugar ½ cup red wine vinegar 1 tsp. ground black pepper ½ tsp. ground cinnamon 6 Anjou pears, halved, peeled, cored ...
Grilled Pasilla Rellenos
Yield: 6 servings. 2 cups whole kernel corn with peppers, roasted 1½ cups shredded low-fat Mexican cheese blend, divided ½ cup diced onion or green onion ¼ cup chopped cilantro 1½ tsp. garlic salt ...
Sliced Thin
Sandwich meats simplify recipes such as the New Orleans-style classic and the Southwestern-style wrap sandwiches featured herein. Roast Beef Wrap with...
Seafood Inspirations
Grilled, glazed, seared, marinated, breaded or broiled no matter how it's prepared, seafood is a big winner on restaurant menus. Let's begin with starter...
The Perfect Brunch Strata
Yield: 25 4”x 6” pieces. * 1 lb. sourdough bread slices, dry or slightly toasted, cut into 1” pieces * 1 Chicken of the Sea® Premium Pink Salmon (40 oz. pouch), flaked * 2 lb. fresh asparagus, woody ends removed, blanched and cut into 1” pieces * 1 1⁄2 cups green onions, chopped ...
Poached Eggs with Artichokes Barigoule
Cherry Bacon Hash with Sunnyside Up Egg and Sweet Cherry Hollandaise
Blueberry Stuffed French Toast
Chicago Soft Scramble
Creamy Polenta with Poached Egg and Crispy Pancetta
Monterey Prawn Frittata
Wake Up Morning Menus
Approaches to breakfast and brunch around the country draw on a depth and breadth of possibilities. At The Food Gang, a Mediterranean-inspired bistro in Surfside, FL, the Egg Brunch Menu is organized by preparation style...
Cumin-Rubbed Steaks with Corn Coulis
Certified Angus Beef Yield: 12 servings. 12 8-oz. Certified Angus Beef ribeye, cucina or filet of rib steaks as needed, olive oil 2 Tbsp. brown sugar...
Fettuccine with Applewood-Smoked Bacon, Sundried Tomatoes
The Walnut Marketing Board From: Chef rick maran, The Waterboy, Sacramento, Ca. Yield: 24 servings. 3 lb. bacon, applewood-smoked, cut in 1 pieces 3 cups...
Fennel -Seasoned Shrimp with Arugula and Taggiasca Olive Relish
Ocean Garden From: Chef Don Curtiss, Volterra Restaurant, Seattle. Yield: 2 servings. 2 Jumbo Ocean Garden Authentic Mexican Shrimp, peeled and deveined...
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