Roast Pork Loin Sandwiches with Wisconsin SmokedCheese
From: Chef Trey Foshee, Georges at the Cove, La Jolla, CA. Yield: 6 servings. 1 12 lb. boneless center cut pork loin 1 tsp. vegetable oil 12 tsp. salt...
Bourbon Whiskey Turkey with Sweet Mustard and Fresh Apple Hash
Yield: 15 Establishment: Restaurant, Club Operation, Business and Industry Account Ethnicity: American Meal Type: Main Course, Entre Preparation Method:...
Creamy Vegetable Barley Soup
From: Chef /owner Frank Scibelli, Mama Ricottas and Cantina Fifteen Eleven, Charlotte, NC. Yield: 4 servings. 1 15-oz. can kidney beans, rinsed and drained...
Cauliflower Soup with Roasted Beef and Root Vegetables
Yield: 12 servings. 2 12 lb. Certified Angus Beef brisket, top round, sirloin or top blade, small dice 8 cups chopped cauliflower 2 cups chopped celery...
Sweet and Spicy Australian Lamb Tagine
Yield: 4-6 servings. 1 leg of Australian Lamb, boneless SPICE MIX (DIVIDED): 1 tsp. ground cumin 1 tsp. ground cinnamon 1 tsp. ground ginger 1 tsp. ground...
French Onion Potato Soup
Yield: 48 servings. 2 gal. water 12 cup chicken or vegetable soup base 36 oz. Classic Casserole Scalloped Potatoes 4 oz. olive oil 4 lb. sweet onions,...
Restaurant Eugene Onion Soup
Linton Hopkin From: Chef Linton Hopkin, Restaurant Eugene, Atlanta. Yield: 8 servings. 6 large Spanish-style onions 6 Tbsp. whole butter 1 cup sherry...
Harvest Butternut Squash Soup
Yield: 8 servings. 4 medium-size butternut squash 8 oz. butter, divided 6 Tbsp. California golden raisins, divided 712 cups (about 2 qt.) chicken broth...
Shrimp Bisque Cappuccino with Whipped Yuzu Cream and Fennel Pollen Spices
From: Executive Chef Bernard Guillas, The Marine Room, La Jolla, CA. Yield: 6 servings. BISQUE: 1 lb. Ocean Garden Authentic Mexican Shrimp, shell-on,...
Sopa Frijol (Black Bean Soup)
From: Carlos Melendez, Coyote Crossing, Conshohocken, PA. Yield: 6 servings. 2 lb. black beans 3 cloves garlic 12 onion 2 oz. olive oil 5 leaves epazote...
Via Cucinas White Turkey Chili
From: Owner Chuck Manfredonia, Via Cucina, Metro Washington, D.C. Yield: 12 servings. 13 cup olive oil 1 12 cups white pearl onions 14 cup minced garlic...
Tri-Colored Pumpkin Soup
Yield: 4 servings. 1 tsp. Lee Kum Kee Sesame oil (blended) 1 tsp. chicken bouillon powder 1 tsp. salt 2 12 Tbsp. cornstarch 3 oz. pork, ground 4 12 cups...
A.M. Bacon Pounder
Yield: 12 servings. 96 slices Tyson Natural Hickory Smoked Bacon, thick, vacuum-packed, fresh, 300 slice count, 5-lb. BLACK-PEPPER CHEDDAR OMELET: 24...
Braised Lamb Shoulder with Tomato Marmalade
From: Chef Michael Symon of Lola and Lolita restaurants, Cleveland, OH. Yield: 12 servings. 4 lb. American lamb shoulder, visible fat removed and cut...
Pork Tenderloins with Caramelized Pears and Thyme Over Spinach Risotto
From: Chef Ralph Pallarino, Stella Blu Restaurant, Conshohocken, PA. Yield: 5 servings. 5 medium-size pears, sliced 14 cup fresh thyme 12 stick butter...
Previous | 1 | 2 | 3 | 4 | 5 | 6 | 7 | 8 | 9 | 10 | 11 | 12 | 13 | 14 | 15 | 16 | 17 | 18 | 19 | 20 | 21 | 22 | 23 | 24 | 25 | 26 | 27 | 28 | 29 | 30 | 31 | 32 | 33 | 34 | 35 | 36 | 37 | 38 | 39 | 40 | 41 | 42 | 43 | 44 | 45 | 46 | 47 | 48 | 49 | 50 | 51 | 52 | 53 | 54 | 55 | 56 | 57 | 58 | 59 | 60 | 61 | 62 | 63 | 64 | 65 | 66 | 67 | Next
