Petite Tender Steak Salad with Worcestershire Dressing
From: Chef Brandon King, Yahooz, Kansas City, KS. Yield: 24 servings. WORCESTERSHIRE DRESSING (YIELDS 5 CUPS): 2 1/4 cups vegetable oil 1 lb. chopped...
Star Anise Soup
Yield: 6 quarts. 6 quarts chicken stock 6 oz. fresh ginger, peeled and cut into 1/4" slices 12 pods star anise 3/4 cup Kikkoman Soy Sauce Bring stock,...
Szechuan Turkey Chili
Yield: 8Establishment: School, Restaurant, Business and Industry AccountEthnicity: AsianMeal Type: Soup, Stew, ChiliPreparation Method: SimmerProduct...
Berry Sorbet
Yield: 12 servings. 1 1/2 cups granulated sugar 1 1/3 cups warm water 1/4 cup blackberry or raspberry preserves 2 qt. Dole Fresh Frozen Blackberries or...
Turkey Carnitas Mesclun Salad with Tangerine Vinaigrette
From: Chef Dean Thomas of The Inn at Essex with the New England Culinary Institute. Yield: 6 servings. 2 lb. turkey thighs as needed, salt and black pepper...
Blueberry Shrimp Edamame Salad with Lemon Vinaigrette
Yield: 12 servings. 3/4 cup vegetable oil 1/4 cup fresh lemon juice 1 Tbsp. sugar 1 tsp. salt 1/4 tsp. ground black pepper 2 tsp. finely grated lemon...
Turkey Sausage with Citrus Salsa
From: Executive chef/proprietor Mark Martin, Ethan's of Elizabeth, Charlotte, NC. Yield: 20 servings. 5 lb. ground turkey 2 lb. turkey bacon, minced 1...
California Avocado Corn Chowder
From: Chef Gerry Kent, The Forge, Temecula, CA. Yield: 4-6 servings. POBLANO SAUCE FOR GARNISH: 1 cup vegetable stock 1 tsp. dried poblano chile (roasted...
Turmeric Shrimp with Hip Hummus
From: Chef Monica Pope, T'Afia, Houston, TX. Yield: 4 servings. TURMERIC SHRIMP: 1 lb. wild American shrimp, cleaned 2 1/2 cloves garlic 2/3 tsp. salt...
Chilled Cucumber Yogurt Soup
From: Executive chef Kerry Heffernan, Eleven Madison Park, NYC. Yield: 12 servings. 4 large seedless cucumbers (about 1 lb. each) 1 1/2 quarts lowfat...
Grilled White Prawns with Gorgonzola
From: Chef Scott Boone, Mill Creek Country Club, Mill Creek, WA. Yield: 4 servings, 6 prawns per skewer. 24 Ocean Garden Mexican White Prawns, size 16/20...
Poached Eggs on Polenta with Ratatouille
From: Chef Eric Palacios, Whole Foods, Los Angeles. Yield: 12 servings. POLENTA: 1/2 cup butter, melted 5 cups cooked polenta, warmed 2/3 cup Parmesan...
Roasted Mushroom, Hummus and Steak Bruschetta
From: Executive chef/owner Brian Ehrenholm, The Lunch Pail, Modesto, CA. Yield: 32 bruschetta wedges. 8 oz. sliced medium white mushrooms 8 oz. sliced...
Spiced Lamb Chops, Chickpea Panisse & Eggplant Currant Ratatouille
Executive Chef Ryan Poli, Butter, Chicago Yield: 4 servings. 1 Tbsp. cumin seed 1 Tbsp. coriander 1 Tbsp. black pepper 1 Tbsp. paprika 1 tsp. cayenne...
Chilled Cucumber Yogurt Soup
From: Executive chef Kerry Heffernan, Eleven Madison Park, NYC. Yield: 12 servings. 4 large seedless cucumbers (about 1 lb. each) 1 1/2 quarts lowfat...
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