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Jan. 1, 2012

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Food Management

North Carolina State Vegetable Pot Pie

YIELD: 60 SERVINGS 1¼ gallon, plus one cup water ¾ tsp. celery salt ½ of a #10 can of potatoes, diced, drained 10 lbs. 5-way mixed vegetables ½ of a #10 can of mushroom stems & piecesdrained 1½ tsp. thyme, whole 1½ tsp. rosemary, whole ¼ tsp. white ......More
Dec. 1, 2011

article

Food Management

Northwestern University Chicken Korma

YIELD: 10 SERVINGS Chicken marinade: 1 Tbsp. minced garlic 1 Tbsp. minced ginger 2 tsps. coriander 1 tsp. turmeric 2 tsps. kosher salt 1 Tbsp. garam masala ½ cup vegetable oil 3 lbs. raw chicken thigh (close trim) 1" dice 1 cup yogurt For the Sauce: 1 ......More
Sep. 1, 2011

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Food Management

Chef Patrick's Super Crunch Chicken

YIELD: 24 SERVINGS 21 cups flaked corn cereal 3 tsps. chili powder 3 tsps. garlic powder 3 tsps. fresh ground black pepper 4 tsp. salt 3 cups all-purpose flour 3 eggs 3 cups milk 9 lbs. chicken breast olive oil for drizzling Preheat oven to 350°F. ......More
Aug. 1, 2011

article

Food Management

Breakfast Kolaches

The pastry, which is popular in Texas, gets a savory breakfast spin....More
Jul. 1, 2011

article

Food Management

University of Richmond Shrimp & Grits

YIELD: 1,000 servings For the grits: 25 gallons chicken stock 5 lbs. butter 25 lbs. stone ground coarse grits For the shrimp and sauce: 2 lbs. butter...More
May 1, 2011

article

Food Management

Romaine, Bulgur & Strawberry Salad

Romaine: 3 heads romaine hearts 3 oz. prepared lime vinaigrette kosher salt, to taste black pepper, to taste Bulgur Salad: 1 cup bulgur wheat 1 cups water...More
May 1, 2011

article

Food Management

Mushroom Bulgogi Tacos

For the Korean Bulgogi Marinade (yield 3 cups): 1 Tbsp. fresh ginger, grated 2 tsps. minced garlic 4 oz. grated pear tsp. red pepper flakes cup soy sauce...More
Feb. 1, 2011

article

Food Management

Boston University Apple Aioli

YIELD: 2 GALLONS 1 gallon apple cider 1 tsp. salt 1 tsp. black pepper 3 Tbsps. white vinegar cup whole cloves garlic, blanched 1 gallon mayonnaise Reduce...More
Jan. 1, 2011

article

Food Management

Korean Banchan Featuring Fresh Maine Ingredients

YIELD: 2-3 SERVINGS 2 each bunching onions, chopped 3 each garlic cloves, minced 1 Tbsp. ginger, minced 1 tsp. lemongrass, minced cup soy sauce cup sesame...More
Jan. 1, 2011

article

Food Management

Sweet Potato Gelato with Marshmallow Cream

2 cups whole milk 1 cup heavy cream 6 egg yolks cup sugar 2 cups sweet potato puree 1 tsp. cloves 1 tsp. cinnamon 2 Tbsps. maple syrup 1 Tbsp. butter...More
Jan. 1, 2011

article

Food Management

Sweet Potato Puff

8 SERVINGS 2 large sweet potatoes 2 teaspoons dark molasses 1 tablespoon honey 3 tablespoons all-purpose flour teaspoon salt teaspoon ground nutmeg teaspoon...More
Nov. 1, 2010

article

Food Management

Nancy Stewart's Smoky Turkey Grill

YIELD: 48 SERVINGS 96 marble rye slices as needed, honey mustard sauce 8 lbs. cooked sliced smoked turkey 4 lbs. provolone cheese as needed, margarine,...More
Mar. 1, 2010

article

Food Management

Cali Paradise Club Sandwich with Strawberries and Strawberry Feta Salad

YIELD: 24 SERVINGS For the vinaigrette: 12 oz. fresh strawberries, stemmed and sliced cup rice vinegar cup olive oil 1 oz. sugar 2 oz. scallions, sliced...More
Mar. 1, 2010

article

Food Management

Iowa-Style Edamame Cucumber Dill Salad

YIELD: 6 to 8 servings 4 oz. prepared Cucumber Dill Mayonnaise 1 Tbsp. white or rice vinegar 1 tsp. sugar 1 small red onion, finely chopped 1 large cucumber,...More
Sep. 1, 2009

article

Food Management

California Avocado Trio

From pinwheels to tortillas are as versatile on the appetizer menu as they are on the sandwich menu. Consider these: Feta, sundried tomato, Kalamata olive...More
Aug. 1, 2009

article

Food Management

Grilled Filet Mignon Sandwich with Avocado Gorgonzola

YIELD: 8 SERVINGS Avocado Gorgonzola Spread: 4 large fresh California Avocados, peeled, pitted (24 oz.) 12 oz. Gorgonzola cheese 1 oz. fresh lime juice...More
Aug. 1, 2009

article

Food Management

Swiss Broccoli Tomato Melt

YIELD: 12 SERVINGS 1.4 lbs. broccoli florets, fresh, Spread: 0.40 lb. mayonnaise 0.10 lb. horseradish 0.07 lb honey mustard salad dressing 12 Richs Freezer...More
Aug. 1, 2009

article

Food Management

Chicken Breast Pita Sandwich with Avocado and Olives

Vinaigrette: (yield: 1 cups) 1 cup chicken broth cup vegetable oil cup lemon juice 1 Tbsp. Dijon-style mustard 1 garlic clove, crushed 6 cups lettuce,...More
Jul. 1, 2009

article

Food Management

Parsnip, Turnip, and Rutabaga Gratin

YIELD: 25 SERVINGS 6 rutabagas, peeled, halved, cut in " slices 2 turnips, peeled, cut into slices 1 parsnips, sliced 1 carrots, sliced cup brown sugar...More
Jul. 1, 2009

article

Food Management

Vegan Mushroom Stroganoff

YIELD: 24 SERVINGS 2 oz. olive oil 4 oz. diced onion 1 oz. minced garlic 3 lbs. button mushrooms, sliced 1 lb. cremini mushrooms, roughly chopped 2 oz....More
Jul. 1, 2009

article

Food Management

Chili de Arbol Apricot Salsa

YIELD: SERVES 6 TO 8 cup dried apricots, chopped 12 dry and roasted chili de arbol cup apricot preserves 2 Tbsps. fresh cilantro, chopped 1 tsp. finely...More
Jul. 1, 2009

article

Food Management

Parmesan Fried Potatoes

YIELD: 4 SERVINGS 1 gallon olive oil for frying 2 lbs. russet potatoes, peeled, medium diced 4 oz Parmesan cheese, grated 1 oz garlic, fresh minced 2...More
Jul. 1, 2009

article

Food Management

Fully Loaded Potato Gnocchi Fritti

YIELD: 12 SERVINGS Gnocchi: 3 lbs. Idaho russet potatoes 6 qts. water 2 cups all purpose flour 1 egg, extra large 1 pinch salt 1 lb. bacon, cooked, finely...More
Jul. 1, 2009

article

Food Management

Irish Style Nachos

YEILD: 8 SERVINGS 3 lbs. potatoes (waffle cut using a mandolin) 1 lb. corned beef, small dice 2 cups Irish sharp cheddar, shredded 2 Tbsps. fresh horseradish...More
Jul. 1, 2009

article

Food Management

Roasted Vidalia Onion Stuffed with Shoe Peg Corn and Lobster Mashed Potatoes

YEILD: 8 SERVINGS 8 Vidalia onions, peeled, bottom trimmed with root intact 6 Tbsps. olive oil 1 cup shoe peg corn kernels, frozen or fresh 2 lbs. Yukon...More

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