Roasted Specialty Potatoes with Herbs
United States Potato Board From: Chef William Wesner, The Blue Sea Grill, Baltimore, MD. Yield: 24 servings. 4 lb., 8 oz. small Red Bliss potatoes 4 lb.,...
Roasted Mushroom Hummus
The Mushroom Council From: Chef/proprietor Bryan Ehrenholm, The Lunch Pail, Modesto, CA. Yield: 10- 12 servings. Roasted Mushrooms: 8 oz. medium white...
Asian Lemongrass Wings
Yield: 12 servings. Ginger Lemon Grass Glaze: 3 cups hoisin sauce, commercially prepared 112 cups lime juice, fresh 3 Tbsp. lemongrass, fresh, minced...
Celluloid Soup
For the podcast with Steve Petusevsky and Gail Bellamy, and recipe ideas, visit www.restaurant-hospitality.com then click on the podcast icon. Chef Steven...
The Avocado
From: Chef Blythe Beck, Hectors on Henderson, dallas. Yield: 2 stuffed avocado halves. 1 fresh California avocado 1 oz. cooked lobster meat 2 oz. cheese...
Lobster-Stuffed Deviled Eggs
From: Executive Chef/owner Jennifer Jasinski, Rioja Restaurant, denver. Yield: 24 egg halves. 12 oz. fresh or frozen (thawed) lobster 12 large hard-cooked...
Endive and Grapefruit Salad with Smoked Trout
From: Chefs Gayle Pirie and John Clark, Foreign Cinema, San Francisco. Yield: 6 servings. 2 ruby grapefruits 1 Tbsp. champagne vinegar 1 Tbsp. minced...
Coconut Shrimp Maki Roll with Mango, Cucumber and Spicy Coconut Vinaigrette
Thai Cobb Salad
From: Chefs at Sheraton Gateway Hotel, San Francisco International Airport. Yield: 8 servings. 8 4-oz. skinless chicken breasts 4 fresh California Avocados,...
Thai Noodles with Tofu and Snow Peas
Yield: 6 servings. 1 package (15 oz.) extra-firm tofu, drained, pressed and cut into 1 pieces 1 package (9 oz.) fresh Asian-style noodles 4 oz. snow peas,...
Shrimp and Grape Salad with Lemongrass Vinaigrette
img src= alt=Shrimp and Grape Salad with Lemongrass Vinaigrette width= height= align=Yield: 12 entree salads. 12 cups Asian greens (a blend, such as Napa...
Super Soups: Bowl-a-Thon
Few foods have the dimension of a bowl of soup. Louis P. DeGouy, chef at the Waldorf-Astoria for 30 years and author of The Soup Book in 1949, said, Soup...
White Bean Soup with Parmigiano-Reggiano Crostini
Yield: 4 to 6 servings. 1 Tbsp. olive oil 12 oz. sweet and/or hot Italian sausage 1 medium-sized onion, sliced 3 cans (1412 oz. each) readyto-serve reduced-sodium...
Alaska Salmon Tortilla Soup
Yield: 6 servings. 2 Tbsp. vegetable oil 12 cup finely chopped yellow onion 2 tsp. fresh minced garlic 2 Tbsp. flour 2 cans (14.5 oz. each) fat-free chicken...
Tuna Salad with Grapes and Lemon Tarragon Dressing
Yield: 3 quarts prepared salad. 1 extra-large can (4 lb., 2 12 oz.) solid white tuna, drained 112 lb. red California seedless grapes, halved 12 lb. toasted...
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