French Onion Potato Soup
Yield: 48 servings. 2 gal. water 12 cup chicken or vegetable soup base 36 oz. Classic Casserole Scalloped Potatoes 4 oz. olive oil 4 lb. sweet onions,...
Sopa Frijol (Black Bean Soup)
From: Carlos Melendez, Coyote Crossing, Conshohocken, PA. Yield: 6 servings. 2 lb. black beans 3 cloves garlic 12 onion 2 oz. olive oil 5 leaves epazote...
Tri-Colored Pumpkin Soup
Yield: 4 servings. 1 tsp. Lee Kum Kee Sesame oil (blended) 1 tsp. chicken bouillon powder 1 tsp. salt 2 12 Tbsp. cornstarch 3 oz. pork, ground 4 12 cups...
Cajun-Style Gumbo
Yield: 5 servings. 1 tsp. olive oil 1 green bell pepper, diced 1 medium onion, diced 4 cloves garlic, minced 2 Tbsp. flour 1 14 12-oz. can diced tomatoes,...
Radicchio-Wrapped Goat Cheese
Yield: 6 servings. VINAIGRETTE: 12 cup olive oil 4 Tbsp. balsamic vinegar 4 tsp. chopped fresh thyme 2 tsp. Dijon mustard * * * 12 Royal Rose radicchio...
Roasted Beet and Goat Cheese Salad with Soy and White Truffle Oil Vinaigrette
Yield: 24 servings. SOY-WHITE TRUFFLE OIL VINAIGRETTE: 34 cup Kikkoman Soy Sauce 13 cup lemon juice 3 Tbsp. balsamic vinegar 3 Tbsp. white truffle oil...
Oyster & Cornbread Stuffing
From: Executive Chef Ed Brown, Sea Grill, New York City. Yield: 8 servings. 16 medium-sized oysters, shucked 12 cup clam juice 1 cup light chicken or...
Breakfast Stuffed Potato Skins
From: Owner Lynn Winters and Chef Sara Gibbs, Lynn's Paradise Cafe, Louisville, KY. Yield: 4 servings. 20 frozen potato skins Chive Sour Cream: 8 oz....
Cream Scones with Ginger Citrus Glaze
Yield: 12 servings, 2 scones each. J.M. Smucker Co. 6 cups flour, all-purpose 1 cup sugar 1 Tbsp. baking powder 3/4 tsp. salt 1 cup Crisco Shortening...
Frisee and Arugula Salad with Fresh Grapes, Red Onions, Tomato, Cucumber and Peanut Dressing
Form: Chef Nicholas Romo, East Andrews Cafe, Atlanta. Yield: 4 servings. SALAD: 1 head frisee lettuce 5 cups arugula leaves 1 cup halved California seedless...
Smoked Chicken Salad with Onions and Dried Cherries
Yield: 12 servings. 4 12 cups smoked chicken, diced 1 12 cups celery, diced 2 14 cups sweet yellow onions, diced 2 14 cups dried tart cherries, chopped...
Sweet Rice and Fresh Mango
From: Chef Eid, Typhoon, Santa Monica, CA. Yield: 8-10 servings. RICE: 4 cups sweet rice 4 cups water 3 cups grated unsweetened coconut 4 cups water 2...
Blackened Blue Cheese Chicken with Mango-Pepper Salsa
Yield: 4 servings. 4 Tyson Savory Tenderpressed Breast Filets, Ready-to-Cook, Unbreaded, 5 oz. MANGO-PEPPER SALSA: 1/2 cup mangoes, fresh, 1/4" dice 2...
Caramelized Onion, Smoked Gouda and Pecan Rice Tart
Yield: 6 servings. 2 Tbsp. butter 4 cups sliced sweet mild onion 3 cups cooked rice 3/4 cup Parmesan cheese 3 eggs 2 cups shredded smoked Gouda cheese...
Stuffed Artichoke Hearts with Tuna Tartare and Fried Egg Yolk
From: Chef Jennifer Jasinski, Rioja, Denver. Yield: 4 servings. 4 extra-large artichoke hearts or fresh artichokes 8 oz. #1 tuna, sashimi quality 1/4...
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