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More in Appetizer, Soups & Sides

Oct. 1, 2010

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Food Management

Warm Lentil Salad with Grilled Portabella

YIELD: 1 SERVING 4 portabella caps 2 Tbsps. extra virgin olive oil salt and pepper, to taste 1 (10 oz.) bowl prepared roasted vegetable soup 10 oz. lentils,...More
Sep. 1, 2010

article

Food Management

Vietnamese Pho Noodle Soup with Tender Beef

YIELD: 3 servings 9 oz. udon noodles 2 cups beef stock 1-2 large fresh jalapeno or Serrano chili pepper, cut into slices 2-3 Tbsps. fresh ginger, grated...More
Sep. 1, 2010

article

Food Management

Duck and Apple Chowder with Sweet Potatoes and Green Chilies

YIELD: 6 1 (5 lb.) whole duck 2 oz. olive oil 2 oz. flour 1 medium onion, diced 1 stalk celery, diced 1 red pepper, diced 2 poblano chilies, roasted,...More
Sep. 1, 2010

article

Food Management

Portuguese Sausage and Onion Stew

YIELD: 12 servings 2 lbs. spicy Italian sausage 2 lbs. mild Italian sausage 2 lbs. yellow onions, sliced 2 lbs. potatoes, cut into " cubes 1 lb. celery,...More
Sep. 1, 2010

article

Food Management

Mexican Potato and Cheese Soup

YIELD: 12 servings 3 Tbsps. vegetable oil 1 cups yellow onion, chopped 4 green chilis, peeled, seeded, diced 4 potatoes, peeled, diced 2 cups Roma tomatoes,...More
Sep. 1, 2010

article

Food Management

Spicy Alaska Halibut Stew

YIELD: 4 4 halibut steaks or fillets (4 to 6 oz. each), fresh, thawed or frozen 6 oz. mild Italian sausage 1 cup chopped onion cup chopped green pepper...More
Sep. 1, 2010

article

Food Management

Spicy Asian Dumpling Soup

YIELD: 8 servings 15-16 oz. package frozen Asian dumplings/pot stickers, 20 to 24 count 5 cups reduced-sodium chicken broth 3 cups Napa cabbage, thinly...More
Sep. 1, 2010

article

Food Management

Pho-Talian Soup

YIELD: 2 qts. 8 oz. spicy Italian sausage, cooked, crumbled 8 oz. ground beef, cooked, crumbled 4 oz. ham, sliced tsp. light olive oil 2 qts. beef broth...More
Sep. 1, 2010

article

Food Management

Beer Cheese Soup

YIELD: 24 servings 4 oz. butter or margarine 8 oz. finely chopped onion 2 tsps. whole thyme leaves, dried 1 tsps. ground white pepper tsp. cayenne pepper...More
Sep. 1, 2010

article

Food Management

Aztec Chicken Tortilla Soup

YIELD: 6 portions 8 oz. dry Indian Harvest Aztec Blend (a mlange of amaranth, red rice, brown rice and multi-colored split peas) 6 oz. pulled cooked chicken...More
Sep. 1, 2010

article

Food Management

Southwest Tortilla Soup

YIELD: 3 servings cup vegetable oil 2 yellow onions, quartered 10 garlic cloves, peeled 2 tomatoes, quartered 1 red habanero, seeded 2 jalapenos, sliced...More
Sep. 1, 2010

article

Food Management

Cajun-Style Gumbo

YIELD: 12 servings 1 Tbsp. olive oil 3 cups green bell pepper, diced 3 cups medium onion, diced 1 Tbsp. garlic clove, minced cup flour 44 oz. canned diced...More
Apr. 1, 2010

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Food Management

Cauliflower and Goat Cheese Chiles Rellenos

YIELD: 8 servings For Charred Tomato Sauce: 4 medium (66) tomatoes cup red onion, diced 1 clove garlic cup chicken stock 1 tsp. oregano 1 tsp. kosher...More
Apr. 1, 2010

article

Food Management

Tuscan Sun-Roasted Tomatoes with Tuna and Pesto

YIELD: 64 SERVINGS 64 large Roma tomatoes, halved lengthwise, seeds and juice removed cup extra-virgin olive oil 2 Tbsps. minced fresh garlic 2 Tbsps....More
Apr. 1, 2010

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Food Management

Mediterranean Sliders

YIELD: 8 SERVINGS 2 Tbsps. olive oil 2 shallots, finely minced 2 garlic cloves, finely minced 1 cup small-dice portobello mushroom 2 lbs. ground beef...More
Apr. 1, 2010

article

Food Management

Roasted New Potato and French Green Bean Salad

YIELD: 6 TO 8 SERVINGS 1 lb. French green beans, clipped Salted water, as needed Ice water, as needed 1 lb. new potatoes, medium dice 1 tsps. salt 1 tsps....More
Apr. 1, 2010

article

Food Management

Wild-Rice Salad with Spiced Pepitas, Sun-Dried Cranberries and Apple-Cider Vinaigrette

YIELD: 12 SERVINGS 1 lb. Grade A wild rice 2 qts. chicken stock 3 oz. apple-cider vinegar 3 oz. vegetable oil 4 oz. pepitas (pumpkin seeds) toasted in...More
Apr. 1, 2010

article

Food Management

Grape and Brie Fritters

YIELD: APPROX. 40 2" FRITTERS 1 cup water cup " pieces butter 1 cup all-purpose flour 8 oz. brie, diced 3 eggs, beaten tsp. salt 2 cups halved red seedless...More
Apr. 1, 2010

article

Food Management

Braised Artichokes with Fresh Mozzarella, Herb Sauce & Pancetta Chip

YIELD: 4 SERVINGS 4 pancetta slices Braised Artichokes: 1 lb. baby artichokes, outside dark-green leaves trimmed, quartered (halved if tiny) 2 garlic...More
Apr. 1, 2010

article

Food Management

Cheesy Potato Croquettes

YIELD: 80 CROQUETTES 1 (29.3 oz.) pouch premium dry mashed potatoes 2 qts. boiling water 2 cups grated Parmesan, divided 4 tsps. kosher salt 2 tsps. freshly...More
Apr. 1, 2010

article

Food Management

Egg Salad with Zucchini, Capers and White-Truffle Oil

YIELD: 24 SERVINGS 36 hard-boiled eggs, diced fine 1 cups mayonnaise cup grainy deli mustard with turmeric cup diced raw zucchini cup capers cup finely...More
Apr. 1, 2010

article

Food Management

Crunchy Alaska King Crab Tostones

YIELD: 10 SERVINGS 1 lbs. Alaska king crabmeat cup olive oil cup small-dice red onion cup lime juice 1 Tbsp. oregano Sugar, as needed Salt and pepper,...More
Apr. 1, 2010

article

Food Management

Thai Yellow Curry Shrimp

YIELD: 24 4 cups jasmine rice As needed, vegetable oil 6 lbs. peeled, deveined medium shrimp 12 cups roll-cut green and yellow zucchini 6 cups prepared...More
Mar. 1, 2010

article

Food Management

Tabule Andino

YIELD: 12 Quinoa Avocado Salad: 4 cups red quinoa, cooked and chilled 4 cups white quinoa, cooked and chilled 2 large fresh avocados, peeled, seeded,diced...More
Feb. 1, 2010

article

Food Management

Chilled Layered Potato Salad (Causa Limena)

YIELD: 4 servings 4 cups Yukon gold potatoes, cooked and passed through potato press cup Aji Amarillo paste 2 each limes, juiced by hand cup canola oil...More

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