Thai Peach and Steak Salad
Yield: 24 servings. 3 lb. thin spaghetti or vermicelli pasta 3/4 cup peanut or vegetable oil 4 Tbsp. minced ginger root 12 cloves garlic, minced 1 tsp....
Yarrow Bay Truffle Caper Potato Salad
From: Chef Vicky McCaffree, Yallow Bay Grill, Kirkland, Wash. Yield: 6 to 8 appetizer servings. 2 lb. Washington Yukon Gold or other yellow potatoes,...
Camembert Affine, Dried Michigan Pears, Caramelized Almonds and Mache Salad
Yield: 4 servings. 1 oz. sliced almonds 8 oz. French Camembert 1 oz. dried Michigan pears, julienned 2 tsp. finely chopped parsley 8 oz. clean mache 2...
Stir-Fry Chop Chop Salad
Yield: 4 servings. STIR-FRY: 2 tsp. olive oil 1 lb. asparagus, cut into 1 pieces 1/2 cup diced yellow squash 1/2 cup carrot, peeled, coin-sliced, cut...
Kiwi Cafe Salad
Yield: 4 servings. 5 oz. firm tofu, drained, cut into 1 cubes 1 tsp. cumin, ground 1/2 tsp. seasoned salt 2 cloves garlic, crushed 2 Tbsp. olive oil 3-4...
New Generation Sandwiches
EDITED BY GAIL BELLAMY PRIMO PANINI: Prosciutto, mozzarella, white bean pure, and tomatoes work well together. As casual dining concepts continue to evolve,...
Cuban Black Bean Chili with Spit-Roasted Chicken
Yield: 20 servings. 1 package Santiago Seasoned Black Beans 2 qts. boiling water 1/2 gallon vegetable stock 1 package Quick-Start Homestyle Chili Mix...
Lobster Risotto with French Beans, Patty Pan Squash, Chanterelles and Gran Canaria Cheese
From: Chef Rick Tramonto, Tru, Chicago. Yield: 4 servings. 3-4 cups vegetable stock 1/4 cup French beans 1/4 cup baby patty pan squash 1 oz. chanterelle...
Tabbouleh with Edamame and Feta
Yield: 4 servings. 11/4 cups uncooked bulgur or cracked wheat 2 cups boiling water 1/4 cup commercial pesto 3 Tbsp. fresh lemon juice 2 cups cherry tomatoes,...
Thai Turkey Wrap with Peanut Sauce
Yield: 4 Establishment: Business and Industry Account, Restaurant, Club Operation Ethnicity: Thai Meal Type: Sandwich, Wrap Preparation Method: Saute...
Grilled Diver Sea Scallops on Thomasville Thome Toast with Tomato and Sweet Corn Butter
From: Chef Anthony Lamas, Jicama Grill, Louisville, Ky. Yield: 8-12 (3 appetizers per person). 8 oz. white wine 8 oz. white wine 2 oz. heavy cream 8 oz....
Santa Fe Bowl
Photo Credit: Bush Brothers & Company Yield: 24 8-oz. servings. 1 #10 can (7 lb., 5 oz.) Bush's Best Vegetarian Baked Beans 1 qt. tomato, diced, canned...
Grilled Rainbow Trout Quesadillas
Photo Credit: Clear Springs Foods, Inc. Yield: 12 servings. 12 Natural Style Clear Cuts Boneless Rainbow Trout Fillets, 4 oz. each to taste, salt and...
Savory Salmon Hash
Photo Credit: Basic American Foods Yield: 24 servings. 1 carton (9.9 lb.) Nature's Own Hashbrown Potatoes 4 cups onion and bell pepper mix, commercially...
Macerated Bing Cherry Tart with Toasted Hazelnuts & Wisconsin Mascarpone
Photo Credit: Wisconsin Milk Marketing Board Yield: 20 servings (2 tarts). DOUGH: 5 cups all-purpose flour 1 cup almonds, finely ground in a food processor...
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