Food Management
Home > Recipes > Operator Submitted > More in Operator Submitted

More in Operator Submitted

  • 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
    article
    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

    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
  • 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
  • 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

    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
  • 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
  • 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

    Wheat Berry Salad

    YIELD: 8, CUP SERVINGS 1 cup wheat berry 4 cups water 1 cup grape tomatoes 1 fresh green pepper, chopped 4 green onions, chopped 1 cup broccoli florettes,...More
  • Jul. 1, 2009
    article
    Food Management

    Tikka Masala Vegetarian Pasta

    refers to . Tikka Masala is a sauce traditionally served with piece of spiced yogurt-marinated grilled chicken. Try this quick and easy vegetarian variation...More
  • Jul. 1, 2009
    article
    Food Management

    Carrot Soufflé

    YIELD: 4 SERVINGS 2 lbs. carrots, peeled, chopped 1 cups sugar 2 tsp. baking powder 2 tsp. vanilla extract tsp. nutmeg 1 tsp. cinnamon cup flour 4 eggs...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
Onsite News Briefs
  1. LAUSD Extends Breakfast in Classroom Program  
  2. Over 400 CA Schools Get Salad Bars  
  3. Southwest Foodservice Excellence Lands St. Louis Schools Contract  
  4. District to Debut Truck for Special Events, Summer Feeding  
  5. Enrollment Decline Leads to Loss of Dining Surplus at FAMU  

FM’s Editors Want Your Opinion!
Click Here Take Our
Monthly Reader Poll
Commentaries and Blogs
Dining on Demand Goes Solo
by Julie Jones
Posted 6 days ago
in Renovation Realities
Dollars and Cents...
by Julie Jones
Posted 6 days ago
in Renovation Realities
Moving Days...
by Julie Jones
Posted 6 days ago
in Renovation Realities
Upcoming Events
RSS
View All Events
Have a news item or story idea for the FM’s editors?
Click here to submit
Association Resources
Click here to view

Click Here for More Jobs

 
Twitter Facebook Youtube Linkedin RSS Feeds Google Plus
Food-Management.com
Penton Restaurant Group
Copyright © 2013 Penton Media, Inc