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More in Sauces & Seasonings

  • Apr. 1, 2006
    article
    Food Management

    Tempeh Vegetable Stir-Fry with Miso Peanut Sauce

    YIELD:10 servings Tempeh: 16 oz. multi-grain tempeh, cut into 1/2-in. cubes 1 Tbsp. curry powder 1 tsp. chili powder 3/4 cup soy sauce 3/4 cup water Miso...More
  • Jan. 1, 2006
    article
    Food Management

    Asian Plum-Onion Chutney

    YIELD: approximately 51/2 pints 3 cups yellow onion, chopped (2-3 medium onions) 3 cups red onion, chopped (2-3 medium onions) 8 cups fresh plums, cut...More
  • Jan. 1, 2006
    article
    Food Management

    Berry Blueberry Chutney

    YIELD: 3 cups 4 cups frozen or fresh blueberries 1 can whole berry cranberry sauce (16 oz.) 1/4 cup sugar 3 Tbsps. balsamic vinegar 1 1/2 tsps. grated...More
  • Jan. 1, 2006
    article
    Food Management

    Grilled Beef Tenders with Pomegranate Barbecue Sauce and Mango Relish

    YIELD: 4 servings 4 Tyson Beef Petite Tenders 1/2 tsp. oil Pomegranate Barbecue Sauce: 16 oz. pomegranate juice 1 1/2 tsps. lemon juice 1/4 tsp. chipotle...More
  • Jan. 1, 2006
    article
    Food Management

    Pineapple and Cherry Chutney

    YIELD: 24 (1/3 cup) servings 2 Tbsps. corn oil 1 lb., 8 oz. red onions, chopped 8 oz. red bell peppers, diced 1/4 cup ginger, finely chopped 1/4 cup jalapeo...More
  • Dec. 1, 2005
    article
    Food Management

    Teriyaki Triple Garlic Beef and Cheese Open-Face Bomber

    YIELD: 24 servings Teriyaki triple garlic beef: 4 each boneless beef chuck shoulder pot roasts, 21 /2 pounds each, cut 2-inches thick 15 cloves garlic,...More
  • Nov. 1, 2005
    article
    Food Management

    Spicy Garlic Sauce

    YIELD: 2 cups + 3 Tbsps. 1 cup ranch salad dressing 1 Tbsp. Chipotle chili pepper 1 Tbsp. Ancho chili powder 1 cup salsa 1 Tbsp. fresh garlic Combine...More
  • Feb. 1, 2005
    article
    Food Management

    Salmon Burgers with Cuban Pear Mojo Sauce

    YIELD: 12 servings Mojo sauce: 6 tsps. olive or vegetable oil 6 each jalapeo or serrano chiles, seeded and minced 12 cloves garlic, minced 3 cans Bartlett...More
  • Sep. 1, 2004
    article
    Food Management

    Southwestern Spring Salad with Margarita Dressing

    YIELD: per serving To taste mixture of kosher salt, black pepper and paprika 1 oz. mescaline mixed greens, washed and chilled 1-3 ea. navel orange slices...More
  • Aug. 1, 2004
    article
    Food Management

    Rice Wine Vinaigrette

    YIELD: approximately 2 cups 1 1/2 oz. teriyaki sauce 2 1/2 oz. rice wine vinegar 1/2 oz. lemon juice 1 Tbsp. poppy seeds 1 oz. honey 5 1/2 oz. salad oil...More
  • Aug. 1, 2004
    article
    Food Management

    Wasabi Lime Vinaigrette

    Yield: 16 2-oz. portions 4 1/4 oz. fresh lime juice 17 oz. olive oil 1/8 tsp. kosher salt 3 1/4 oz. granulated sugar 1 oz. fresh diced shallots 1 oz....More
  • Aug. 1, 2004
    article
    Food Management

    Roasted Rack of New Zealand Lamb with Port Wine Gravy

    YIELD: 4 servings FOR THE LAMB: 3 each New Zealand lamb racks 1 cup extra virgin olive oil 2 each rosemary sprigs 4 garlic cloves, minced salt and pepper...More
  • Aug. 1, 2004
    article
    Food Management

    Flower's Thai Hot Sauce

    YIELD: 12 servings, portion size: 2 Tbsps. 1 cup soy sauce, light 1 Tbsp. ground cayenne pepper 1 tsp. crushed red pepper 1/4 cup chopped fresh cilantro...More
  • Jun. 1, 2004
    article
    Food Management

    Almond Peach Chipotle BBQ Sauce

    YIELD: 24 servings (10 cups) 1 lb. sliced bacon, diced 10 oz. onions, minced 1 lb. dark brown sugar 2 cups red wine vinegar 2 Tbsps. Worcestershire sauce...More
  • Jun. 1, 2004
    article
    Food Management

    Quick Cranberry Grilling Sauce

    YIELD: 28 servings (51/2 cups) 32 oz. jellied cranberry sauce 2 cups apricot preserves 1/2 cup cider vinegar 1/4 cup Worcestershire sauce FOR THE HOT...More
  • Jun. 1, 2004
    article
    Food Management

    Maple BBQ Sauce

    YIELD: 8 servings 2 Tbsps. ginger root 1/2 cup light soy sauce 2 Tbsps. garlic cloves 1/4 cup cider vinegar 1 cup ketchup 1/4 cup brown sugar, packed...More
  • May 1, 2004
    article
    Food Management

    Grilled Asparagus with Romesco Sauce

    YIELD: 12 servings 3 lbs. jumbo fresh asparagus, trimmed and blanched as needed olive oil as needed salt as needed freshly-ground pepper 11/2 cups roasted...More
  • Apr. 1, 2004
    article
    Food Management

    Oriental Style Noodles

    Yield: 150 servings 20 lbs. rice noodles 2 lbs. shallots, fine dice 3 ozs. garlic, chopped 2 ozs. ginger pure or fresh ginger 40 ozs. sugar 16 ozs. lime...More
  • Apr. 1, 2004
    article
    Food Management

    Shiitake Mushroom Stock

    Yield: 5 gallons 2 lbs. shiitake mushroom stems 2 ozs. sesame oil 1 lb. celery, diced 1 lb. carrots, scraped & diced 2 lbs. onion, diced 12 ozs. soy sauce...More
  • Apr. 1, 2004
    article
    Food Management

    Turkey Carnitas Mesclun Salad with Tangerine Vinaigrette

    YIELD: 12 servings 4 lbs. turkey thighs as needed salt and black pepper 4 cups olive oil 2 each tangerines, quartered 1 cup whole milk 4 cloves garlic,...More
  • Mar. 1, 2004
    article
    Food Management

    Pork Loin with Mushroom Stuffing and Sauce

    YIELD: 32 servings 14 lbs. boneless pork loin, cut into four 3-1/2 lb. center cut roasts 6 ozs. dried wild mushroom mix 1 qt. + 2 cups boiling water 2...More
  • Mar. 1, 2004
    article
    Food Management

    Fat-Free Honey Chutney Dressing

    Recipe Fat-Free Honey Chutney DressingYield: 24 servings 1 cup prepared mango chutney (finely chopped)1/4 cup lemon juice1/2 tsp. salt 1 cup nonfat yogurt,...More
  • Jan. 1, 2004
    article
    Food Management

    Hazelnut-Crusted Filet Mignon with Madeira Sour Cherry Sauce

    YIELD: 8 servings 4 cups Madeira wine 3 cups sour pie cherries, fresh or frozen, pitted, cut in halves 3 Tbsps + 1 tsp. honey 4 tsps. tarragon, dried...More
  • Apr. 1, 2003
    article
    Food Management

    Cashew Peanut Butter Pork Loin with Fruit Sauce

    YIELD: 4 servings for plated appetizer; 16 pieces for buffet-style canap 1 lb. pork tenderloin 12 cup cashews, crushed 14 cup peanut butter 1 onion, minced...More
  • Apr. 1, 2003
    article
    Food Management

    White Bean Dip

    YIELD: 2 quarts quarts canned white cannellini beans, drained and rinsed 3 cloves garlic 2 Tbsps. olive oil 1 lemon, juiced dash hot pepper sauce 1 tsp....More
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