Fried Clam Fritter Sticks
Photo Credit: Sea Watch International Yield: 8 servings. 2 15-oz. cans Sea Watch Whole Ocean Clams SEASONED FLOUR: 1 cup all-purpose flour 2 Tbsp. cayenne...
Tuna Fritters
Yield: 4 fritters. 2/3 cup rice as needed, vegetable oil 6 oz. Chicken of the Sea Chunk Light Tuna in Spring Water 1/4 cup milk 2 eggs, separated 2 Tbsp....
Classic Seviche-Avocado Tostaditas
Photo Credit: Mexican Avocados Yield: 24 tostaditas. 1 lb. very fresh boneless, skinless ocean fish fillets (tuna, marlin, snapper, grouper or salmon),...
Organic Sweet Green Salad with Toasted Pistachios, Wisconsin Pepato Cheese, and Cherry Tomatoes
From: Chef Goose Sorenson, Solera, Denver. Yield: 4 servings. 2 tsp. butter 1 cup shelled green pistachios to taste, salt 1/4 cup sweet Riesling wine...
Tex-Mex Shrimp Salad
12 oz. Contessa large uncooked shrimp, thawed 2 tsp. olive oil 8 oz. frozen corn, thawed 2 1/2 Tbsp. fresh ginger, minced 2 cloves garlic, minced 1 shallot,...
Beef Salad with Grapes
From: Rosa Mexicana, Washington, D.C. Yield: 2 entre servings or 4 appetizer servings. SALAD: 4 oz. frisee lettuce (1 large lettuce), cleaned and separated...
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...
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...
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...
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...
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...
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...
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...
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...
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....
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