Idaho Potato Chocolate Cake
Yield: 1 cake. 1 cup butter or margarine 2 cups sugar 4 eggs 3 squares unsweetened chocolate, melted 1 tsp. vanilla extract 1 cup prepared Instant Mashed...
Bistro Salad
From: Chef/owner Stephanie Pearl-Kimmell, March, Eugene, Oregon. Yield: 4 servings. 8 slices good quality smoked bacon, cut crosswise into 1/4 strips...
Kentucky Hot Brown
Yield: 1 Establishment: School, Restaurant, Business and Industry Account Ethnicity: Southern Meal Type: Sandwich, Wrap Occasion: Kentucky Derby Preparation...
Blood Orange and Beet Salad
From: Sam Hazen, Tao, New York City. Yield: 4 servings. 8 each red and golden beets 1/2 cup extra virgin olive oil to taste, salt to taste, freshly ground...
New Takes On Steaks
GREEN FROM RED: Independents like Stephen Starr's Barclay Prime in Philadelphia (above) and Red in Cleveland (below) are well-positioned to profit from...
Blueberry and Gorgonzola Salad with Mixed Greens
From: Executive Chef Albert Paris, Zanzibar Blue, Philadelphia. Yield: 4 servings. 1/4 cup safflower oil 3 Tbsp. sour cream 2 Tbsp. honey 1 Tbsp. white...
Potato Lasagna with Grilled Zucchini
Yield: 24 servings. 1 carton Classic Casserole Scalloped Potatoes 4 qts. boiling water 4 oz. butter 3 lb. zucchini, cut lengthwise into thin slices and...
Bon Bon Chicken & Noodle Salad
From: Kitchen/pastry chef Laura Heinlein, Grand Central Baking Co., Seattle. This recipe won first prize/salad category in the recent Peanut Advisory...
Potato Torte Du Jour
Yield: 12 servings. 12 medium Russet or other baking potatoes 12 large eggs (1 lb. 5 oz. frozen or liquid whole egg product) 2 lb. reduced-fat sour cream...
California Raisin Couscous Salad with Almonds
Yield: 8 servings. 1 1/2 cups couscous 1/4 cup slivered almonds 2 cups vegetable or chicken stock 2 stalks celery, diced 1/8 tsp. salt 1/8 tsp. pepper...
Roasted Mushroom Salad with French Lentils, Frisee and Manchego Cheese
From: Developed by the Culinary Institute of America for The Eastern Mushroom Marketing Cooperative. Yield: 4 servings. MUSHROOMS: 1/2 lb. mushrooms,...
Batter-Dipped Potatoes
From: Chef Ralph Lund, Falls Terrace Restaurant, Tumwater, Wash. Yield: 2 servings. 1 large Washington Russet potato (12 oz.) 11/2-2 cups tempura batter...
Shrimp in Swamp Grass
Yield: 4 servings. 1 lb. Wild American shrimp, peeled or deveined 2 Tbsp. Dijon mustard 1/4 cup balsamic vinegar 3/4 cup olive oil 1 Tbsp. capers 1 large...
Signature Salad Ideas
As the nearly two dozen recipes demonstrate, salads are here to stay. If there's any menu category that has evolved and matured to suit America's expanding...
Spicy Fried Chicken Salad
Yield: 4-6 servings. 2 lb. chicken breast 1 Tbsp. Tabasco brand Pepper Sauce 1 tsp. salt 1 tsp. pepper as needed, flour 12 oz. salad greens 2 tomatoes...
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