Ann Friedland

Freelance Contributor,
Food Management

Anne Friedland is a former freelance contributor to Food Management.

Smoked Salmon Spread 
YIELD: 25 servings (3-1/2 cups) 2 cans skinless, boneless pink salmon (6 oz. cans each)16 oz. cream cheese (regular, low-fat or fat-free)3 Tbsps. lemon
Curried Avocado Triangles with Fresh Mint Sauce 
YIELD: 12 servings FOR THE MINT SAUCE: 4 oz. mint leaves 4 oz. shallots, coarsely chopped3/4 cup lime juice1/2 cup lemon juice1/2 cup water 3 Tbsps. sugar
Mini Corn Cakes 
YIELD: 50 1-1/2-in. pancakes 2 cups roasted corn seasoned to taste with Mexi Spice (see below) 1 cup corn meal 1-1/2 cups bread flour 1/2 tsp. baking
Appetizers With Attitude 
Savory and comforting, Formaggio Fries tempt diners with an appealing combination of textures and pungent flavors Fresh Pummelo Shrimp Cocktail The small
Grilled Portobellos with Cheese and Tomato/Roasted Pepper Dressing 
YIELD: 12 servings 12 each portobello mushrooms, 3-in. diameter 2 Tbsps. olive oil 2 cloves garlic, crushed 4 cups queso quesadilla or anejo enchilado
Beggar's Purse with Orange-Scented Roast Duckling and Acorn Squash 
YIELD: 24 servings 6 sheets phyllo dough 4 oz. clarified butter 1 lb. duck breast meat without skin 8 oz. acorn squash, peeled and diced 1 each onion,
Vietnamese Spring Rolls 
YIELD: 8 servings 2 lbs. shrimp (peeled and deveined)1 lb. pork chop (sliced thinly) 2 bags rice paper wrappers 2 cups iceberg lettuce1/4 cup mint leaves
Fresh Pummelo Shrimp Cocktail 
YIELD: 12 portions 60 each fresh pummelo segments*3 cups fresh-squeezed pummelo juice 3 lbs. jumbo boiled shrimp 3 Tbsps. shallots, chopped 2 Tbsps. fresh
Meatballs in Plum Sauce 
YIELD: 96 meatballs 2-1/2 lbs. ground turkey 2-1/2 lbs. mild Italian sausage 5 oz. onion, finely diced 2 oz. ginger, minced 2 oz. garlic, minced 1/2 cup
Goat Cheese and Roasted Garlic Tart 
YIELD: three 12-in. tarts (cut into 16 to 20 portions each) 1-1/2 lbs. goat cheese1-1/2 lbs. cream cheese 6 each extra large eggs 4 each egg yolks1/4
Crusty Onion Bruschetta 
YIELD: 16 servings 2 each French bread baguettes (about 8 ozs. each)8 oz. light cream cheese 1 cup non-fat or low-fat ricotta cheese 4 tsps. dried oregano
Formaggio Fries 
YIELD: 8 servings 6 oz. Parmesan cheese, dry aged 3 oz. Asiago cheese, dry aged 2 Tbsps. parsley, finely minced 2 Tbsps. salt, finely ground 1 Tbsp. black
Sandwich Secrets 
This Tuscany Chicken Ciabatta sandwich is a signature item on the menu of Sodexho's Jazzman's Caf. The recipe uses Black Olive Paste and Red Pepper Mayonnaise
School Nutrition Innovators 
A NUTRITION EVANGELIST. Over the past two years, Folsom-Cordova Foodservice Director Al Schieder has provided dozens of school foodservice facility tours
Reinventing Salad 
Almost every operation offers salads. But sites that really rake in the profits and customer satisfaction are those with full-blown salad concepts. Prudential's

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