INGREDIENTS:as needed, chicken breast, seasoned, grilled and thinly sliced as needed, asparagus, chopped into ½ inch pieces as needed, sweet onion, chopped as needed, olive oil as needed, Italian bread, sliced as needed, BelGioioso Asiago cheese...
INGREDIENTS:Salad: 3 cups cucumber, peeled and chopped 2 cups tomatoes, seeded and chopped 1 ½ cups iceberg lettuce, torn 1 ½ cups romaine lettuce, torn 1 cup red onion, thinly sliced into rings 1 cup edamame (whole green soybeans), shelled and...
INGREDIENTS:Vegetable spray as needed 4 ½ cups chopped onion 1 ½ cups chopped green pepper 3 to 6 jalapeño peppers, veins and seeds discarded, minced 24 cloves garlic, minced 6 cans (13 ¾ oz) low sodium chicken broth 6 cups converted rice 6 cans ...
INGREDIENTS: Dough 2 gal. warm water 2 lbs. 4 oz. olive oil 1 lb. 8 oz. honey 8 oz. instant yeast 28 lbs. bread flour 8 oz. salt ½ cup coarse ground black pepperToppings 5 lbs. frozen spinach, thawed, strained, chopped 4 cans artichoke hearts...
Capture the classic flavor of Spain by serving paella.
Yield: 12 servings2 small chickens (approx. 2 lbs. each) 2⁄3 cup Spanish olive oil, plus more as needed 1 lb. chorizo sausage, cut into 1⁄4-inch slices 2 cups diced onion 1 cup diced sweet red pepper 1 tsp. crushed, dried red chili pepper 11⁄2...
Given a choice of three options, students voted for Meze Feta, a dining platform that incorporates Greek, Turkish, Persian and North African flavors, over more familiar Mexican and Asian choices.
See what's trending on menus this month
Anasazi beans, prized for their speckled red and white color, are often found in refried beans. Here, Executive Chef Aran Essig CEC, CCA, of the University of Northern Colorado in Greeley, has used the beans as part of the polenta filling in this...
