Sides
Egg Drop Soup, Central Style
From: Chef Tom Fleming, 214 Central, Dallas, TX. Yield: 12 servings. 4 qt. chicken stock 18 oz. egg whites (frozen or liquid egg whites) 6 oz. shiitake...
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Fire-Grilled Pineapple Salad
Yield: 12 servings. 24 Dole Pineapple Slices, drained 4 heirloom tomatoes, sliced thick 8 oz. Gorgonzola cheese, crumbeld 1 cups Italian herb vinaigrette...
Mushroom Tamales
From: Chef Hugo Ortega, Hugo's, Houston. Yield: 24 servings. For Masa: 2 lb. fresh masa for tamales cup lard, softened cup chicken stock to taste, salt...
White Salad
From: Chef Douglas Rodriguez, De La Costa Restaurant, Chicago. Yield: 1 salad. 1 oz. green California seedless grapes head frisee lettuce oz. feta cheese...
Peanut Soup
From: Executive chef Richard Hetzler, Restaurant Associates, Mitsitam Native Foods Caf, National Museum of the American Indian, Washington, D.C. This...
Pear and Pepper Quesadilla
Yield: 12 servings. 1 qt. Pacific Northwest Canned Pears, drained, diced 1 qt. red bell pepper, diced 1 qt. ham, diced 3 cups scallions, sliced 2 cups...
Egg in a Nest with Corned Duck Hash
From: Chef Cynthia Hutson, Ortanique Restaurant, Coral Gables, FL. Yield: 4 servings. Corned Duck Hash: 4 strips cooked bacon, crumbled 1 corned duck...
Spanish-Style Turkey Meatballs
From: Chef Robert Partida, La Rambla Restaurant and Bar, McMinnville, OR. Yield: 10 servings. Turkey Meatballs: 2 lb. ground turkey cup dried Italian...
Fruit Salad Goes Global
Global menu influences have resulted not only in appreciation for a growing number of fruits, but also in a variety of ways to incorporate these fruits...
Curried Tropical Fruit Salad
Yield: 4 servings. 1 package (10 oz.) Dole Italian or European Salad Blend, or any variety cups buttermilk 2 Tbsp. lime juice 1 tsp. curry powder 2 tsp....
Blueberry Breakfast Salad
From: Lynn's Paradise Cafe, Louisville, KY. Yield: 8 servings. 2 lb. mixed, torn salad greens 2 cups blueberry vinaigrette (recipe follows) 4 cups fresh...
Tuscan Minestrone Soup
Yield: 1 gallons. 4 oz. pancetta, small diced 3 Tbsp. olive oil 1 lb. onion, medium diced 8 oz. celery, medium diced 8 oz. zucchini, medium diced 8 oz....
Caesar Salad with Roasted Peppers in GranQueso Ring
From: Chef Jose Gutierrez, Peabody Hotel, Memphis. Yield: 10 servings. GranQueso Rings: cup all-purpose flour 3 Tbsp. granulated sugar 4 egg whites (hold...
Cucumber Mango Salad with Chili Garlic Sauce
Yield: 4 servings. 4 Tbsp. Lee Kum Kee Chili Garlic Sauce 4 oz. Lee Kum Kee Plum Sauce 2 Tbsp. Lee Kum Kee Sesame Oil 1 oz. vinegar (lime juice may be...
Warm Idaho Potato, Roasted Beet and Roma Tomato Salad with Herb Pesto
From: Chef Todd Downs. Yield: 4 servings. Each salad is served with a 4-oz. grilled chicken breast. 8 Idaho yellow fingerling potatoes, blanched until...
Laredo Salad with Marinated Onions
Yield: 12 servings. 3 large yellow and/or red onions, halved cup red wine vinegar cup water cup sugar 1 tsp. ground cumin 1 tsp. chili powder tsp. salt...
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