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Feb. 1, 2011

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Food Management

Turkey Cutlet on Ciabatta with Raisin and Red Onion Marmalade

YIELD: 8 For the cutlets: 1 lb. turkey breast, cut and pounded scaloppini style salt and pepper, to taste 1 cup seasoned breadcrumbs cup olive oil For...More
Feb. 1, 2011

article

Food Management

Cheddar and Pear Panini

Yield: 12 SANDWICHES cup prepared mango chutney cup reduced-fat mayonnaise 24 slices whole-wheat sandwich bread 1 lb. very sharp Cheddar, thinly sliced,...More
Feb. 1, 2011

article

Food Management

BBQ Pork and Apple Melt

YIELD: 1 SERVING 1 multi-grain sandwich roll 4 oz. pulled pork BBQ with traditional sauce 2 oz. Granny Smith apples, sliced 1 oz. Brie cheese 1 oz. caramelized...More
Feb. 1, 2011

article

Food Management

Apple, Ham and California Cheddar on Sourdough

YIELD: 24 48 slices sourdough bread, cut " thick 12 Tbsps. butter, room temperature 24 slices smoked ham, 1 oz. each 120 slices Granny Smith apple, cut...More
Feb. 1, 2011

article

Food Management

Grilled Cheese with Green Apples and Colorado Buckwheat Honey Sabayon

YIELD: 6 SERVINGS 4 Tbsps. melted butter, until fat separated from the solids 1 wheel (Kilo) Brie cheese, not over ripe 8 phyllo dough sheets Freshly...More
Feb. 1, 2011

article

Food Management

Monte Cristo

YIELD: 1 PORTION 8 large eggs 2 cups whole milk 2 tsp. salt tsp. ground black pepper 4 tsp. sugar 2 slices Italian bread 1 Tbsp. grainy Dijon mustard...More
Oct. 1, 2010

article

Food Management

Veggie Lasagna with Fresh Mozzarella and Creamed Zucchini

YIELD: 6 SERVINGS 1 lb. zucchini, coarsely shredded 1 Tbsp. salt 1 medium onion, thinly sliced 4 Tbsps. unsalted butter 1 garlic clove, finely chopped...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
Jan. 1, 2010

article

Food Management

Blueberry Almond Crepes

YIELD: 18 CREPES 16 oz. cottage cheese 2 egg yolks 3 Tbsps. plus 1/2 cup sugar 1 Tbsp. grated orange peel cup chopped blanched almonds 2 Tbsps. cornstarch...More
Nov. 1, 2009

article

Food Management

Jamaican Pork Roast with Caramelized Onion and Fruit

YIELD: 4-6 SERVINGS 2 medium onions ⅓ cup apricot jam...More
Sep. 1, 2009

article

Food Management

Four-Cheese Pastry Rounds

It's easy to improve on a cheese board add artisan cheeses, cover half a cheese with a complimentary preserve or fruit and nut confit, or serve familiar...More
Sep. 1, 2009

article

Food Management

Smoked Paprika Shredded Pork Crisps with Orange Fennel Marmalade

Corn chips, tortilla chips, homemade corn cups, and potato chips add substantial crunch and interest to appetizers. Try these: Tuna tartar on potato chips...More
Aug. 12, 2009

article

Food Management

Herbed Egg Salad

Yield: 12 servings 24 large hard-cooked eggs, peeled 1½ cups red onions, chopped...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

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
Jun. 1, 2009

article

Food Management

Mexican Mocha

cup Pearl Chocolate Organic soymilk tsp. cinnamon, plus more for dusting 3 oz. strong espresso (double shot) Steam soymilk and cinnamon until hot and...More
May 1, 2009

article

Food Management

Green Grape and Tomatillo Salsa

YIELD: 2 CUPS 8 oz. tomatillos, husked and rinsed (about 5-8 tomatillos) 1 cups California seedless green grapes, separated and rinsed 2 Tbsp. cilantro,...More
Mar. 1, 2009

article

Food Management

California Strawberry Chicken Wraps

YIELD: 12 servings 1 qt. halved or quartered fresh California strawberries 3 cups balsamic vinegar cup sugar cup dried cumin cup dried oregano cup seasoning...More
Mar. 1, 2009

article

Food Management

Burger Chutney & Confit Recipes

Preserved Mango Chutney YIELD: 18 servings 21/2 lb. diced fresh mango 3.5 oz. brown sugar 6 oz. diced onion 5 oz. golden raisins 1 oz. walnuts, chopped...More
Mar. 1, 2009

article

Food Management

Red Edge Roll-Ups

YIELD: 24 servings cup sugar 2 tsps. cinnamon 24 (8" each) flour tortillas 6 cups low-fat cottage cheese 12 cups California strawberries, stemmed and...More
Mar. 1, 2009

article

Food Management

Apple Fruit Empanadas

YIELD: 8 servings 1 cup Dole Pineapple Juice 3 oz. brown sugar, packed 1 tsp. ground cinnamon tsp. vanilla extract cup food starch* 24 oz. Dole Frozen...More
Mar. 1, 2009

article

Food Management

Chicken, Lentil, Apple and Curry Wraps

YIELD: 2 servings 1 Tbsps. diced red onion 1 oz. clarified butter 1 small red delicious apple, diced 1 tsp. curry powder Salt and pepper, as needed cup...More
Feb. 1, 2009

article

Food Management

Potato Stir-Fry

YIELD: 24 servings To make Stir-Fry Sauce: 2 cups hoisin sauce 1 cup water To make Potato Stir-Fry cup Asian sesame oil cup chopped garlic cup chopped...More
Feb. 1, 2009

article

Food Management

Teriyaki Soy Rice Bowl

YIELD: 8 servings 2 Tbsps. soybean oil 2 tofu, firm, cut into cubes 1 cup teriyaki sauce, reduced sodium 1 cup water 3 cups carrots, shredded 2 cups edamame,...More
Feb. 1, 2009

article

Food Management

Stir-fried Chicken with Kiwifruit and Cashews

YIELD: 12 entre portions 3 lbs. chicken breast, sliced 3 cloves garlic, crushed 4 red chilies, seeded and sliced 3 large red peppers, chopped 1 cups oyster...More

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