Jul 01, 2008

From: Benjamin Moore, Parallel 33 Restaurant, San Diego. This recipe is served with sage-accented kabocha squash, smoked yellow pepper coulis, sauteed spinach and roasted pears. Yield: 1 duck breast...

Buffalo Chicken Salad Sandwich

Jul 01, 2008

Yield: 12 sandwiches...

Desert Pear Margarita

Jul 01, 2008

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Blueberry Breakfast Salad

Jul 01, 2008

From: Lynn's Paradise Cafe, Louisville, KY. Yield: 8 servings...

Pan-Seared Duck Breast

Jul 01, 2008

From: Executive chef Clay Conley, Azul, Mandarin Oriental, Miami. Yield: 1 serving...

Bridgford - Cinnamon Twists

Jun 27, 2008

Recipe Box Cinnamon Twists Yield: 16 Rolls Source: Bridgford Foods Corporation sponsored by Ingredients Directions 2 (16 oz. each) loaves Bridgford Frozen Cinnamon Roll Dough OR 16 (2 oz each) Bridgford Frozen Cinnamon Rolls...

US Highbush - Blueberry and Spinach Salad with Hot Bacon Dressing

Jun 25, 2008

BLUEBERRY AND SPINACH SALAD WITH HOT BACON DRESSING Yield: 4 portions Source: Mythos Restaurant, Universal Studios, Orlando, FL., Executive Chef Steven Jayson and Chef Mark Wachowiak sponsored by Ingredients Chopped applewood...

SeaWatch - White Clam Sauce & Linguine with Whole Ocean Clams

Jun 25, 2008

Recipe Box White Clam Sauce & Linguine with Whole Ocean Clams Serves: 2 to 3 people sponsored by Ingredients Directions 1 – 15oz can of Sea Watch Whole Ocean Clams ½ - lb of dry linguine ½ - cup fresh chopped parsley 2 –...

SeaWatch - Clams Fra Diablo

Jun 25, 2008

Recipe Box Clams Fra Diablo Serves: 2 to 3 Entrees sponsored by Ingredients Directions 1 lb Sea Watch IQF Chopped Sea Clams 2 Cups Tomatoes, diced 1 Cup Onion, diced ½ Cup of each, Red and Green Bell Pepper, diced 1 Tbsp...

Phillips - Sautéed King Crab Cakes with Fire and Ice Salsa

Jun 25, 2008

Recipe Box Sautéed King Crab Cakes with Fire and Ice Salsa Yield: 12 servings Source: Alexa Hart Bosshardt, MPS, RD, LD/N Culinary Nutritionist for Phillips Foods, Inc. sponsored by Ingredients Directions Fire and Ice Salsa...