Beijing Noodle Salad
Yield: 16 servings. 48 oz. Certified Angus Beef Sirloin Steak 2 lb. whole wheat flour noodles 4 Tbsp. sesame oil as needed, kosher salt and pepper 1 cup...
Portobello Mushroom Stuffed with Crab Meat
From: Tila Hidalgo, Tila's Restaurant & Bar, Houston. Yield: 1 serving. CASCABEL CHILE MANGO SALSA: 8 cascabel chiles 1/2 cup canola oil 1/2 cup chicken...
Open-Faced Mexican Shrimp
From: Chef Richard Sandoval, Modern Mexican Restaurants. Yield: 4 servings. Adobo Shrimp: 1 cup adobo (recipe follows) 12 jumbo Ocean Garden Authentic...
Three-Cheese Grown-Up Macaroni
From: Executive chef Martin Courtman, Chateau Souverain, Sonoma, CA. Yield: 10-12 servings. 1 stick unsalted butter 1 cup Panko bread crumbs 13 cup all-purpose...
Roast Turkey Panini
Yield: 1 Establishment: Club Operation, Catering Operation, Restaurant Meal Type: Sandwich, Wrap Preparation Method: Griddle Product Type: Roasted Turkey...
Five-Spice Steak
Yield: 24 servings. Soy-Ginger Sauce: 2 Tbsp. ginger, minced 2 Tbsp. vegetable oil 14 cup all-purpose flour 1 quart chicken stock 12 cup soy sauce * *...
Smoky Potato and Pepper Chowder
Yield: 56 cups. 1 carton Golden Grill Russet Premium Hashbrown Potatoes as needed, hot water (140F to 160F) 3 lb. smoked bacon, coarsely chopped 6 lb....
Seared American Lamb in Swarthy Pasilla-Honey Sauce
From: Chef Rick Bayless, Frontera Grill, Chicago. Yield: 12 servings. 3-6 Tbsp. vegetable oil 3-412 lb. Boneless American Lamb for stew (preferably cut...
Warm Eggplant Masala with Tempura Squash
From: Chef Shawn McClain, Spring, Chicago. Yield: 4 servings. Eggplant: 3 large eggplants 2 yellow onions 3 carrots 10 plum tomatoes 4 Tbsp. sweet curry...
Szechuan-Style Lo Mein
Yield: 4 servings, 11/2 cups each. 8 oz. vermicelli or thin spaghetti, broken in half 2 Tbsp. sesame oil, divided 2 tsp. bottled or fresh minced gingerroot...
Thai Seared Beef Salad with Organic Soy Sauce
Yield: 24 servings. Thai Broth: 2 cups chicken stock 1 1/2 cups Kikkoman Organic Soy Sauce 1 cup lime juice 1/2 cup light brown sugar CABBAGE SALAD: 3...
Enchilada Turkey Soup
From: Chef/restaurant manager Dorian Mills, The Guenther House, San Antonio. Yield: 24 servings, 8 oz. each. TURKEY AND STOCK: 3 quarts cold water 4 lb.turkey...
Even When Chilled, Tea is Hot
IT'S HOT AND IT'S COOL: Teasblack, green, or red are expected to nearly double in sales by 2010. We should all have futures as bright as the one ahead...
Grilled Mahi-Mahi Sandwich with Cajun Remoulade
Adapted from: Smokey Bones Barbecue & Grill, Orlando. Yield: 4 servings. as needed, mahi-mahi seasoning (recipe follows) as needed, Cajun Remoulade (recipe...
Hand-Stamped Pasta Coins (Corzetti) with Pesto, Green Beans and Idaho Potatoes
From: Chef Tony Mantuano, Spiaggia, Chicago. Yield: 6 servings. as needed, basic pasta dough (recipe follows) 2 Tbsp. Ligurian Pesto Sauce (recipe follows)...
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