Creamy Oatmeal with Dried Cherries and Almonds
Yield: 24 1-cup servings. 5 quarts Pearl Original Organic Soymilk 1 1/2 tsp. salt 4 lb. old-fashioned rolled oats 2 1/2 lb. dried cherries 9 oz. chopped...
Portobello Melt
From: Executive chef Stacey Purslow, Currents Bistro, Portsmouth, NH. Yield: 1 serving. as needed, melted butter 2 small Portobello mushrooms, stems removed...
Sweet Hot Monte Cristo
Yield: 1 sandwich. 2 slices sourdough bread 1 tsp. sweet hot mustard 2 slices Muenster cheese 2 slices Jones Canadian Bacon 3 to 4 thin slices of apple...
Pear and Swiss Breakfast Frittata
Yield: 25 servings (25 2 x 3 3/4 bars) 2 cups sugar 1 cup all-purpose flour 2 tsp. thyme leaves, dried 1 tsp. baking powder 1 tsp. salt 1 2/3 cups eggs,...
Forever Braised Short Rib with Smoked Polenta and Wood-Roasted Mushroom Vinaigrette
From: Chef Nate Garyantes, 821 Market Street Bistro, Philadelphia. Yield: 24 portions. BRAISED SHORT RIBS: 24 1-lb. ribs as needed, salt and pepper 6...
Vegetable Breakfast Tarts
Yield: 4 servings. 4 large eggs, beaten 2 Tbsp. lowfat milk 3/4 cup chopped broccoli florets, blanched 3/4 cup California Ripe Olives, halved 1/2 cup...
Idaho Potato Pancakes with Foie Gras and Apples
From: Chef Kirk Avondoglio, Perona Farms, Andover, NJ. Yield: 6 servings. 1 1/2 lb. Idaho potatoes 1 large Spanish onion 1 Red Delicious apple 2 eggs...
Egg Foo Yong with Hashbrown Firecrackers
Yield: 36 servings. Golden Grill Hashbrown Potatoes 3 cups green onions, fresh, sliced 2 oz. ginger, fresh, minced 72 egg roll wrappers 2 lb. green bell...
Frittata
From: The Culinary Institute of America Breakfasts & Brunches (Lebhar-Friedman, August 2005; $35/Hardcover). Yield: 8 servings. 12 oz. lean bacon, diced...
Potato-Crusted Turkey Rillette with Poached Egg & Truffle Hollandaise
From: Proprietor/executive chef Mark Martin, Ethan's of Elizabeth, Charlotte, NC. Yield: 4 servings. RILLETTE: 1 sweet onion, sliced thin 2 large bay...
Apple Yogurt Smoothie
From: Chef Rick Tramonto, Tru restaurant, Chicago, created this recipe on behalf of 3-A-Day of Dairy. Yield: 2 servings. 2 cups lowfat vanilla yogurt...
Chilled Asparagus, Shaved Fennel & Pecorino with Orange-Basil Vinaigrette
From: Chef Rick Tramonto, Tru, Chicago. Yield: 12 servings. 4 lb. asparagus, ends trimmed 2 large fennel bulbs, stalks trimmed off 6 plum tomatoes, 1/2...
Sweet, Sour and Spicy Short Ribs
Yield: 12 servings. 96 oz. Tyson Honey Hoisin Short Ribs, 3 3 Tbsp. vegetable oil 48 oz. lo mein noodles, cooked 1/2 lb. snap peas 4 red chile peppers...
Unsinful Soy Frapp
Yield: 1 serving. 1 cup ice 3 fl. oz. Diet Coke 3 fl. oz. Silk Soy Chocolate Milk 1/2 fresh banana, peeled 1 Tbsp. grenadine Pour ice into blender; add...
Turkey and Sausage Creole Jambalaya
Yield: 12 Establishment: Restaurant, Home Meal Replacement, Catering Operation Ethnicity: Creole Meal Type: Main Course, Entre Preparation Method: Saute,...
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