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More in Poultry

  • Mar. 1, 2010
    article
    Food Management

    The University Club (University of Missouri-Columbia) Southwestern Cobb Wrap

    YIELD: 12 PORTIONS 3 Tbsps. lime juice 3 Tbsps. chopped red onion 4 tsps. Southwest seasoning 1 Tbsp. finely chopped garlic Salt, to taste Hot sauce,...More
  • Feb. 1, 2010
    article
    Food Management

    Turkey Bites with Herb Aioli

    YIELD: 20 mini burgers For Herb Aioli: 1 large garlic clove cup freshly squeezed lemon juice cup salad oil 1 Tbsp. herbes de Provence 2 cups mayonnaise...More
  • Jan. 1, 2010
    article
    Food Management

    Cardamom Chicken with Lemon Pear Salsa (specially formulated for steam table)

    YIELD: 50 SERVINGS 24 lbs. 8 oz. chicken breast halves, skinless, boneless cup cardamom 2 Tbsps. black pepper, ground 2 qts. pears, cored and cut into...More
  • Jan. 1, 2010
    article
    Food Management

    Zydeco Gumbo

    YIELD: 24 servings 5 lbs. boneless chicken, cubed (or 8 pounds whole chicken parts) 3 lbs. medium onions, cut into wedges 4 green peppers, cut into narrow...More
  • Jan. 1, 2010
    article
    Food Management

    Chicken Roma

    YIELD: 1 FAMILY-SIZE SERVING 6 (2 oz.) pieces prepared, fully cooked, breaded chicken breast filets 1 Tbsp. olive oil 1 tsp. garlic, fresh, minced 4 oz....More
  • Dec. 1, 2009
    article
    Food Management

    Turkey Frittata Hash with Red Pepper Corn Relish

    YIELD: 8 Red Pepper Corn Relish: cup cider vinegar 1 Tbsp. sugar 1 tsp. kosher salt tsp. freshly ground black pepper cup salad oil 2 medium Roma tomatoes,...More
  • Dec. 1, 2009
    article
    Food Management

    Chilaquiles Verde

    YIELD: 72 - 4 OZ. PORTIONS Salsa Verde: 10 lbs. tomatillos 4 onions 12 jalapeos 1 gal. water 3 oz. lime juice 6 oz. cilantro Salt and pepper to taste...More
  • Oct. 1, 2009
    article
    Food Management

    SNC Chicken Potato Bowl

    YIELD: 1 serving 4 oz. popcorn chicken bites 5 oz. whipped potatoes, warm...More
  • Oct. 1, 2009
    article
    Food Management

    Chicken Caesar Sauté

    YIELD: 12 servings ¼ cup plus as needed olive oil 4 lbs. boneless chicken breast, cut into strips 2 Tbsps. minced garlic 1 50-oz. can cream-of-chicken soup...More
  • Oct. 1, 2009
    article
    Food Management

    Chicken Burrito Bowl

    YIELD: 6 servings 1 Tbsp. ground cumin 2 Tbsps. chili powder ¼ tsp. ground cinnamon...More
  • Sep. 1, 2009
    article
    Food Management

    Spicy Grape and Chicken Lettuce Cups

    Lettuce, cherry tomatoes, mushrooms, grape leaves, celery stalks and snow peas all lend themselves to easy pick-up appetizers. Also, beets, cucumbers,...More
  • Aug. 1, 2009
    article
    Food Management

    Mango Avocado Chicken Ciabatta

    YIELD: 12 SANDWICHES Mango Salsa: 1 tsps. fresh orange juice 1 tsp. fresh lime juice tsp. red wine vinegar 1 tsp. chopped fresh mint 1 Tbsp. thinly sliced...More
  • Aug. 1, 2009
    article
    Food Management

    Roasted Turkey and Grape Wraps with Quick Mole Sauce

    YIELD: 24 WRAPS Cilantro Lime Sour Cream: 4 cups sour cream cup lime juice cup chopped fresh cilantro (loosely packed) 1 Tbsp. grated lime zest. Quick...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
  • Jun. 1, 2009
    article
    Food Management

    Moroccan Style Chicken with Preserved Lemons

    cup olive oil 12 (6 lbs.) chicken breasts, boneless 3 onions, sliced 3 garlic cloves, minced 1 Tbsp. paprika tsp. ground ginger tsp. ground black pepper...More
  • Jun. 1, 2009
    article
    Food Management

    Buffet and Salad Bar Knowhow

    Salad bars and buffets have been around for years in many types of restaurants. For a generation we grew accustomed to the salad bar popular in mid-priced...More
  • May 1, 2009
    article
    Food Management

    Deli Chicken Bruschetta Knife & Fork Sandwich

    YIELD: 12 servings 6 oz. baby spinach, washed and dried 6 oz. spring lettuce mix, washed and dried 12 panini bread slices Nonstick cooking spray, as needed...More
  • May 1, 2009
    article
    Food Management

    Glove-Boned Cornish Hen with Peppers

    YIELD: 4 servings olive oil or fat of choice, as needed 2 (22 oz. ea.) glove-boned Cornish hens 7 parts salt to 1 part white pepper, as needed 5 cloves...More
  • May 1, 2009
    article
    Food Management

    Orecchiette with Chicken, Asparagus, Shiitakes and Fontina Fondue

    YIELD: 12 servings cup extra-virgin olive oil 2 lbs. chicken tenders, wide 2 lbs. trimmed asparagus spears, cut into " slices 12 large sprigs fresh thyme...More
  • May 1, 2009
    article
    Food Management

    Second Helpings

    Here are links to some great related recipes selected from past issues of FM. Chicken Breasts filled with Prosciutto di Parma and Fontina http://food-management.com/recipes/fm_imp_12966/index.html...More
  • May 1, 2009
    article
    Food Management

    Chicken Mignon with Roasted New Potatoes and Green Beans with Fire-Roasted Tomatoes

    YIELD: 12 servings 12 applewood-smoked bacon slices 12 marinated chicken-breast filets (6 oz. ea.) Blue-Cheese Compound Butter: 2 oz. unsalted butter,...More
  • May 1, 2009
    article
    Food Management

    Carpaccio of Avocado and Chicken Salad Thai Style

    YIELD: 8 servings Chicken Salad: 24 oz. chicken breast 2 oz. Meyer lemon segments 1 oz. red onion, julienned 1 oz. green beans, thinly sliced on the bias...More
  • May 1, 2009
    article
    Food Management

    Spinach-Stuffed Chicken Breast with Summer Vegetables and Red-Pepper Coulis

    YIELD: 4 servings 7 (6 oz.) boneless, skinless chicken breasts 9 eggs 1 cup heavy cream Salt and white pepper, as needed tsp. nutmeg 2 oz. canola oil...More
  • May 1, 2009
    article
    Food Management

    Chicken Breasts with Roasted Tomatillo-Avocado Salsa

    YIELD: 12 servings 3 lbs. tomatillos, peeled and cored 1 lb. onions, quartered 7 oz. (about 6) jalapeo peppers, seeded oz. (about 1/3 cup) chopped fresh...More
  • May 1, 2009
    article
    Food Management

    Grilled Chicken Breasts with Wild Mushrooms, Herbs and Marsala

    YIELD: 4 servings 4 large airline chicken breasts, frenched Salt and pepper, as needed 6 tsps. chopped fresh herbs (thyme, marjo- ram, oregano and rosemary),...More
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