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Jun. 1, 2010

article

Food Management

American Lamb Pizza Supreme

YIELD: 4 2-SLICE SERVINGS lb. ground lamb tsp. onion salt tsp. fennel seed tsp. crushed dried oregano leaves tsp. crushed dried basil leaves tsp. crushed...More
Jun. 1, 2010

article

Food Management

Grilled Pizza with Bacon & Tomato

YIELD: 12 SERVINGS Seasoned Tomatoes: 1 lbs. fresh grape tomatoes, halved cup olive oil cup chiffonade fresh basil Kosher salt and course-ground black...More
Jun. 1, 2010

article

Food Management

Muffaletta Pizza

YIELD: 1 14" PIZZA 1 Tbsp. minced garlic cup minced green olives cup minced black olives 2 Tbsps. minced pepperoncini 2 Tbsps. minced roasted red bell...More
Jun. 1, 2010

article

Food Management

Minocqua Style Jambalaya

Volume Jambalaya Recipe for the K-12 Set...More
Jun. 1, 2010

article

Food Management

Classic Pepperoni Pizza

YIELD: 1 RECTANGULAR PIZZA 1 12" by 3" sheeted dough, slacked in cooler oz. light olive oil 4 oz. red pizza sauce 4 oz. pizza cheese blend (4:1 shredded...More
May 1, 2010

article

Food Management

Tangy Lamb & Asparagus Lettuce Cups

YIELD: 4 SERVINGS For the dressing: cup ginger, peeled and sliced cup lemon grass, sliced cup lime juice 2 Tbsps. fish sauce 3 Tbsps. sweet chili sauce...More
Apr. 1, 2010

article

Food Management

Machaca Flat Iron with Cilantro Tomalito and Corn Chile Sauce

YIELD: 6 SERVINGS 1 Tbsp. brown sugar 1 tsp. garlic powder 1 tsp. ground toasted cumin seed 1 tsp. mild ground chile powder tsp. ground Mexican oregano...More
Jan. 1, 2010

article

Food Management

Lamb Chops in Orange Sauce

YIELD: 50 SERVINGS 1 cup peanut oil 50 lamb loin chops, 1 thick cup salt 1 cups white vinegar 1 qts. orange juice 3 cups brown sugar cup lemon juice 1...More
Jan. 1, 2010

article

Food Management

Apple Jack Ribs Smoked Over Coffee Beans

YIELD: 6 TO 8 PORTIONS 4 ea. baby back pork spareribs, racks For the Marinade: 1 cups apple jack liquor 1 cups white sugar cup salt 2 Tbsps. black pepper...More
Jan. 1, 2010

article

Food Management

Spicy Roast Pork with Sweet Potato Polenta

YIELD: 24 SERVINGS 8 lbs. pork tenderloin, raw, trimmed 2 Tbsps. black pepper, coarse-ground cup breakfast syrup 4 sweet potatoes, baked tender, peeled,...More
Jan. 1, 2010

article

Food Management

Meatballs with Honey-Harissa-Pomegranate Glaze

YIELD: 24 MEATBALLS (8 APPETIZER SERVINGS) For the glaze: 2 cups pomegranate paste 1 cup honey 1 cup red wine, preferably shiraz or zinfandel 1 Tbsp....More
Dec. 1, 2009

article

Food Management

Mexican Hashbrown Casserole (Hashbrown Tamale Pie)

YIELD: 48 SERVINGS 1 carton prepared hashbrown potatoes 2 pouches ready-made chili 4 qts. hot water 2 lbs. ground beef 24 oz. sharp cheddar cheese, shredded...More
Dec. 1, 2009

article

Food Management

Baked Rigatoni with Sausages

YIELD: 6 SERVINGS 2 Tbsps. pork lard (preferably) or unsalted butter 2 Tbsps. extra-virgin olive oil 1 large onion, finely chopped 2 Tbsps. chopped pancetta...More
Nov. 1, 2009

article

Food Management

Pork Bocadillos

YIELD: 24 SERVINGS Roast Pork: ¾ cup olive oil...More
Nov. 1, 2009

article

Food Management

Pulled Pork Sandwich with Mango Barbecue Sauce

YIELD: 8 SERVINGS Mango Barbecue Sauce: 1 mango, peeled, pitted and mashed 1...More
Nov. 1, 2009

article

Food Management

Cabo Tacos

YIELD: 12 SERVINGS For the pork: ½ cup corn oil...More
Nov. 1, 2009

article

Food Management

San Miguel Jalapeno Pork and Black Bean Tamales

YIELD: 10 SERVINGS 8 oz. pork loin, cooked and diced 8 oz. black beans, cooked and drained...More
Nov. 1, 2009

article

Food Management

New Cuban Ham, Canadian Bacon & Wisconsin Cheese Sandwich

YIELD: 12 SERVINGS 12 soft French or Hawaiian rolls 6 oz. yellow mustard...More
Nov. 1, 2009

article

Food Management

Papas Bravas

YIELD: 24 SERVINGS ½ cup olive oil 3 lbs. Spanish chorizo, cut into ¼” thick slices...More
Oct. 12, 2009

article

Food Management

Beijing Noodle Salad

YIELD: 4 servings 1 lb. Certified Angus Beef flat iron Kosher salt and pepper, as needed ½ lb. whole-wheat flour noodles, cooked ½ Tbsp. sesame oil...More
Oct. 1, 2009

article

Food Management

Steak Sundae

YIELD: 24 servings 6 qts. prepared mashed potatoes 2 cups shredded sharp cheddar, divided 1¼ cups chopped green onion (green and white parts), divided...More
Oct. 1, 2009

article

Food Management

Szechwan Chili

YIELD: 24 servings 3 Tbsps. peanut oil 4½ lbs. ground beef or pork 9 oz. red bell pepper, medium dice...More
Oct. 1, 2009

article

Food Management

Chili-Stuffed Artichoke with Brie

YIELD: 6 servings 3 lbs. ground beef 1 yellow onion, chopped 1 Tbsp. chopped garlic...More
Oct. 1, 2009

article

Food Management

Lemongrass Pork on Cool Rice Vermicelli with Herbs

YIELD: 4 to 6 servings 1 Tbsp. oyster sauce 2 tsps. fish sauce (nuoc mam) 1 Tbsp. vegetable oil...More
Oct. 1, 2009

article

Food Management

Italian Ravioli & Sausage Stew

YIELD: 12 servings 1 Tbsp. olive oil 3 cups chunks red bell pepper 3 cups chunks green bell pepper...More

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