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...
Iceberg Babies Wedge with Cuban Hanger Steak
Yield: 8 servings. 4 Garden Hearts Iceberg Babies 8 8-oz. hanger steaks 1 Tbsp. vegetable oil DRY RUB: 1 tsp. minced garlic 1 tsp. dry mustard 2 tsp....
Tangy Thai Lime Salad
Yield: 6 servings. 9 oz. vermicelli pasta 1 cup USA pears, diced 1 cup red grapes, cut in half 3/4 cup red peppers, seeded and cut into thin, 2 strips...
Spinach Salad with Shaved Pepato and Pomegranate Vinaigrette
Yield: 4 servings. SALAD: 4 cups baby spinach 1/4 cup sliced almonds 1/4 cup sliced red onion as needed, Pomegranate Vinaigrette (recipe follows) 1/4...
Thai Beef Salad
Yield 8 servings 60 oz. Tyson Fully Cooked Smoked Beef Brisket, frozen GINGER-LIME DRESSING*: 1 Tbsp. ginger, minced 3 Thai chiles, deseeded, finely chopped...
Tex-Mex Tofu
Yield: 4 servings 1/4 cup lime juice 1 Tbsp. olive oil 1 Tbsp. chili powder 2 tsp. garlic, minced 1 lb. extra-firm tofu, cut into 4 1/2-inch-thick slices...
New Style Chinese Salad
Yield: 4 servings. SALAD: 2 oz. carrots, shredded 5 oz. cucumbers, shredded 1 Tbsp. water 1 Tbsp. vinegar 4 oz. turkey, shredded 1/2 bell pepper, diced...
Mixed Greens with Gorgonzola, Frizzled Onions, Roasted Pecans, Roasted Pears and Apples
Yield: 24 servings. FRIZZLED ONIONS: 4 medium red onions (10 oz. each), peeled and thinly sliced 2 cups buttermilk 2 cups flour 2 Tbsp. ancho chili powder...
Tuscan Bread Salad with Prosciutto di Parma and Endive
From: Executive chef Kyle MacDonald, Napa Valley Premium WIneries. Yield: 4 servings. 8 oz. red or white CVS California Endive 21 /2 cups fresh croutons,...
Turmeric & Ginger Spiced Veal Satay with Coconut Milk Sauce
From: Chef Michael Otsuka, formerly of Verbena Restaurant, New York City. Yield: 40 skewers. 1 lb. veal top round 3 Tbsp. ground ginger 1 1 /2 Tbsp. ground...
The Sardine Factory's Iceberg Babies with Monterey Bay Dungeness Crab
From: Chef Bert Cutino, CEC, AAC, co-founder/ c.o.o. of The Sardine Factory Restaurant, Monterey, CA. Yield: 6 servings. 6 Garden Hearts Iceberg Babies...
Duck Pastilla Roll
From: Chef Michael Fiore, Tempo Restaurant, Brooklyn, NY. Yield: 24 servings. 15 whole legs duck confit 7 1 /2 oz. sliced almonds, toasted 11 /4 cups...
Greek Spinach Salad
From: Chef Charlie Ayers, formerly of Google. Yield: 12 servings. 96 oz. baby spinach 12 oz. sundried tomatoes, chopped 12 oz. feta cheese, crumbled 12...
Crusty Onion Bruschetta
Yield: 8 servings. 1 French bread baguette, about 8 oz. 4 oz. light cream cheese 1 /2 cup nonfat or low fat ricotta cheese 2 tsp. dried oregano 2 tsp....
Previous | 1 | 2 | 3 | 4 | 5 | 6 | 7 | 8 | 9 | 10 | 11 | 12 | 13 | 14 | 15 | 16 | 17 | 18 | Next
