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Apr. 1, 2009

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Restaurant Hospitality

Versatile Lamb

Spring menus offer an opportunity to feature fresh lamb ideas, such as the following two recipes. Barbecued Australian Lamb Riblets From: Anita Lo of...More
May 1, 2007

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Restaurant Hospitality

Plum Sauce Pulled Pork

Yield: 24 servings24 cups pork and 8 cups sauce. Pulled Pork: 3 Tbsp. salt 4 tsp. five-spice powder 2 tsp. black pepper 13 lb. boneless pork butts 14...More
Jan. 1, 2007

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Restaurant Hospitality

Meat & Greet

GO-WITHS: Sauces, sides and chutneys like Sweet Vidalia Onion andCinnamon Honey are great steak-enhancers. Nothing says luxury like hearty steaks and...More
Jul. 6, 2006

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Restaurant Hospitality

Florida-Style Honey-Grilled Shrimp

Yield: 4 servings 1 lb. Wild American Shrimp, peeled and deveined 1/3 cup Florida honey 1 tsp. white pepper (or to taste) 1/3 cup Florida lime juice Thread...More
Jul. 1, 2005

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Restaurant Hospitality

Florida-Style Honey-Grilled Wild American Shrimp

Yield: 4 servings. 1 lb. Wild American shrimp, peeled and deveined 1/3 cup Florida lime juice 1/3 cup Florida honey 1 tsp. white pepper (or more, to taste)...More
Dec. 31, 1999

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Restaurant Hospitality

Beef LT

INGREDIENTS:24 beef loin, top sirloin butt steaks, boneless, 1-inch thick (IMPS/NAMP 1184B) 48 slices tomato bread as needed, butter, softened 48 lettuce...More
Dec. 31, 1999

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Restaurant Hospitality

Chesapeake Crab Reuben

INGREDIENTS:1 lb. Phillips Crab Meat cup mayonnaise 1 Tbsp. chili sauce 2 tsp. sweet pickle relish 10 slices rye bread 5 slices Swiss cheese 2 eggs, beaten...More
Dec. 31, 1999

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Restaurant Hospitality

Mango Cheesecake

INGREDIENTS:1 Tbsp. unsalted butter or cooking spray 2 lbs. cream cheese, room temperature 1/3 cup sugar lb. unsalted butter, softened 4 eggs 1 tsp. vanilla...More
Dec. 31, 1999

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Restaurant Hospitality

Moist Yellow Cake

INGREDIENTS:3 cups cake flour (Soft as Silk brand gives best results) 1 Tbsp. baking powder tsp. salt 2 sticks (1 cup or lb.) unsalted butter 2 cups granulated...More
Dec. 31, 1999

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Restaurant Hospitality

Horseradish & Pecan-Crusted Beef Tenderloin

INGREDIENTS:1 -2 lbs. beef tenderloin as needed, salt 1 Tbsp. vegetable oil 1 cup pecan halves cup firmly packed fresh parsley leaves 3 Tbsp. mayonnaise...More

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