Yield: 12 servings. 18 oz. Tyson(r) Beef Taco Meat, Fully Cooked 18 oz. iceberg lettuce, fresh, shredded 2 oz. cheddar cheese, shredded 6 Tbsp. ranch dressing, commercially prepared 6 Tbsp. salsa, commercially prepared 3 oz. Mexican Original(r)...

Yield: 1 serving. 1 cup chopped hearts of romaine lettuce as needed, creamy roasted garlic Caesar dressing to taste, fresh-ground pepper 1 package (5.25 oz.) Chicken of the Sea(r) Ahi Tuna Steak in Grilled Herb Marinade, chopped, heated or at room...

From: Chef Chris Shepherd Catalan Food & Wine, Houston, TX. Yield: 4 servings. Venison: 12 oz. Cervena Venison Denver Leg to taste, salt and pepper 2 oz. olive oil Arugula Cream: 1/2 cup heavy cream 2 cups arugula to taste, salt and pepper Bacon...

Yield: 24 servings. Lime Vinaigrette: 2-1/4 cups peanut oil 6 Tbsp. lime juice 6 Tbsp. orange juice 3 Tbsp. Dijon mustard 3/4 tsp. chili powder 3/4 tsp. salt Lime Crema: 3 cups sour cream 1/4 cup lime juice 1 tbsp. salt 24 quarts chopped Romaine...

Yield: 13 servings, 4 oz. each. 51 oz. Sea Watch Chopped Sea Clams, drained 1 medium onion, chopped 1 green bell pepper, chopped 1 red bell pepper, chopped 1/2 cup mild banana pepper rings 1 tsp. oregano 1 tsp. black pepper, coarse-ground 1/2 tsp...

From: Chef Michael Smith, Restaurant Michael Smith, Kansas City, MO Yield: 4 servings...

From: Chef Jeff Tunks, Ceiba, Washington, DC. Yield: 4 servings...

From: Chef Kelly Degada, Pres a Vi, San Francisco. Yield: 24 servings...

This recipe was the grand prize winner in the alcohol-free category of the Dole Raises the Bar beverage competition. Yield: 1 serving...

From: Executive chef/owner Richard Rosendale, Rosendales, Columbus, OH. Yield: 12 servings...