Mediterranean Lamb Burger
Yield: 4 servings. 1 34 lb. ground Australian Lamb 1 shallot, peeled and chopped 1 Tbsp. capers, chopped 6-8 large basil leaves, sliced to taste, freshly...
Fiesta Turkey Roulades with Chipotle Apple Cider Sauce
Yield: 20 Establishment: Restaurant, Club Operation, Catering Operation Ethnicity: New American Meal Type: Main Course, Entre Preparation Method: Oven...
Panini with Scrambled Eggs, Bacon, Cheddar and Tomato
From: Owner Carol Watson, Milk & Honey Caf, Chicago. Yield: 1 serving. 2 eggs, scrambled and cooked 2 strips of crisp cooked bacon 2 slices of tomato...
Pear and Ginger Hand Pies
Kate Neumann, mk restaurant, Chicago Yield: Approximately 16 servings. PASTRY DOUGH: 3 23 cups all-purpose flour 2 Tbsp. sugar 1 tsp. salt 10 12 oz. unsalted...
Sierra Turkey Sandwich
From: Chef Scott Davis, Panera Bread Caf. Yield: 20 servings. CHIPOTLE MAYONNAISE: 2 12 cups heavy mayonnaise 2 Tbsp. sugar 13 cup pureed chipotle in...
Smoked Chicken Salad with Onions and Dried Cherries
Yield: 12 servings. 4 12 cups smoked chicken, diced 1 12 cups celery, diced 2 14 cups sweet yellow onions, diced 2 14 cups dried tart cherries, chopped...
Tuna Hoagie Melt
Yield: 4 servings. 1 7.1-oz. pouch Chicken of the Sea Chunk Light Tuna or Pr-mium Yellowfin Light Tuna 14 cup diced celery 14 cup diced onion 14 cup Dijonnaise...
Seasonal Chicken Dishes
It's hard to imagine restaurant menus without chicken. According to RESTAURANT HOSPITALITY'S April 2006 MenuTrak study, for instance, 95.1 percent of...
Prosciutto, Spinach, Goat Cheese and Fluffy Egg Roulade
Yield: 4 servings.Credit: American Egg Board10-12 slices prosciutto1/2 lb. Cleaned spinach leaves1 Tbsp. garlic, chopped1 Tbsp. basil, chopped3 oz. fresh...
Grilled Tuna Nicoise Sandwich with Poached Egg
Yield: 4 servings.Credit: American Egg Board1 11/2-thick sushi grade tuna loin or 2-lb. tuna steak2 tsp. olive oilto taste, kosher salt and freshly ground...
Smoked Jerk Turkey Thighs with Banana Ketchup
Yield: 24 Food Cost: 19% Establishment: Restaurant, Club Operation, Catering Operation Ethnicity: Latin, Caribbean Meal Type: Main Course, Entre Preparation...
Artichoke Olive Chicken Tagine
Yield: 4 servings. 1 Tbsp. olive oil 2 lb. bone-in, skinless chicken legs and thighs, separated 1 lb. frozen artichoke hearts 1 medium red onion, cut...
Grilled Chicken Paillard with Onions, Apples, Turnips and Curried Cream
Yield: 24 servings. 6 cups heavy cream 2 Tbsp. curry powder to taste, salt and pepper 1/2 cup butter 2 lb. onions, cut in half and sliced 1/4" thick 2...
Asian Grilled Squab with Peanut Vegetable Slaw
From: Mark T. Bole, Phoenix, winner of the 2005 Peanut Advisory Board Chefs' Recipe Contest. Yield: 8 servings. PEANUT VEGETABLE SLAW: 2 Tbsp. ginger,...
Honey-Grilled Turkey Tenders with Peanut Sauce
From: Chef Guy DeSerio, The Machine Shed, Des Moines, IA. Yield: 4 servings. PEANUT SAUCE: 1 1/2 cups turkey broth 1 cup smooth peanut butter 2 tsp. sesame...
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