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Peking Duck Pizza
Dec 31, 1999
INGREDIENTS: Soy-Glazed Shiitake Mushrooms: 2 pounds shiitake mushrooms, sliced 2/3 cup olive oil 1 cup Kikkoman Soy SauceHoisin Ginger Sauce: 2 cups hoisin sauce 1 Tbsp. + 1 tsp. finely chopped ginger 1 Tbsp. +1 tsp...
All-American Peanut Butter Pie
Dec 31, 1999
INGREDIENTS:1.5 lbs. unsalted butter, softened 2 cups brown sugar 1.5 lbs. cream cheese 1 cup peanut butter 2 Tbsp. vanilla 1 cup heavy cream 2 baked 9-inch pie crusts, filled with chocolateChocolate Mixture: 1 ¼ cup...
Barbecue Beef Lasagne
Dec 31, 1999
INGREDIENTS:12 lasagne noodles, uncooked 1 lb. ground beef, pork or turkey* 1 medium yellow onion, chopped 2 15-oz. cans tomato sauce 2 Tbsps. red wine vinegar 1/3 cup brown sugar, packed 3 Tbsps. Worcestershire sauce...
Grilled Hawaiian Beef Kabobs
Dec 31, 1999
INGREDIENTS:6 lbs. ball-tip, tri-tip or round-tip roast, cut into 1¼-in. cubes 4 mediumfresh pineapples, cut into 1-/4-in. cubes, or 80 ozs. of canned pineapple spears, drained and cut into pieces 8 largered bell...
Ancho and Cumin Spiced Southwest Idaho Potato Fries
Dec 31, 1999
INGREDIENTS:½ cup ancho chile powder 2 Tbsp. ground cumin 2 Tbsp. salt 4 cups peanut oil 4 large Idaho® Potatoes, sliced lengthwise into very thin shoestring strips DIRECTIONS:Combine chile powder, cumin and salt; set...
Greens and Grapes Pasta Salad
Dec 31, 1999
INGREDIENTS:4 lbs. pasta, dry (spirelli, penne or bow ties) 4 lbs. kale, blanched and chopped 1 gallon California seedless grapes 4 cups Parmesan cheese, freshly grated 2 cups green onion, sliced 2 cups pine nuts...
Raspberry Smoothie
Dec 31, 1999
INGREDIENTS:2 oz. Frusia Raspberry (Torani Whole Fruit Smoothie Base) 4 oz. milk 2 cups iceDIRECTIONS:Place ingredients in a blender container, and and blend until smooth.SERVINGS:1 serving
Strawberry-Peach Chiller
Dec 31, 1999
INGREDIENTS:8 oz. IQF whole California strawberries, thawed 6 oz. ice 6 oz. orange sherbet 4 oz. IQF sliced peaches, thawed 12 cups cranberry juiceDIRECTIONS:In blender container, combine ingredients. Blend until...
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