Idaho Potato Bread Pudding
Idaho Potato Bread Pudding
Oct 01, 2008
From: Chef Todd Downs. Yield: One 2" hotel pan...
Mexican Tarragon-Infused Panna Cotta Stuffed Petite Squash
Oct 01, 2008
From: Pastry Chef Ann Blackwood, Kalahari Resorts, Sandusky, OH. This is one of the recipes Ann Blackwood prepared for the recent 2008 Food & Wine Celebration held at The Culinary Vegetable Institute in Milan, OH to benefit the hands-on Veggie...
Banana Choc Peru
Oct 01, 2008
From: Pastry Chef Marc Ducobu, Patisserie Ducobu, Waterloo, Belgium...
Fried Snickers Bar Banana Split
Fried Snickers Bar Banana Split
Oct 01, 2008
Yield: 1 serving...
Key Lime Tart with Ginger Crumb Crust & Island Whipped Cream
Oct 01, 2008
Yield: 3 tarts, 8 servings each...
Cappuccino Rice Pudding Cups
Cappuccino Rice Pudding Cups
Oct 01, 2008
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Peanut Butter Bars
Peanut Butter Bars
Oct 01, 2008
From: Executive Chef Jonathan St. Hilaire, Concentrics Restaurant Group, Atlanta. This recipe won First Prize in the dessert category of the Peanut Advisory Board's 2007 Chef's Recipe Contest. Yield: ½ sheet pan...
Akira Back
Oct 01, 2008
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Tofu Gratin
Tofu Gratin
Oct 01, 2008
From: Chef Chris Colello, formerly of 360 Steakhouse/Harrah's Hotel & Casino, Council Bluffs, ID. Yield: 4-6 servings...
Rustic Raspbery Tart
Rustic Raspbery Tart
Oct 01, 2008
Yield: 1 tart, 4-6 servings...
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