Recipedia Archive

Chef Cameron’s Turkey Brine
02-15-2013

Cameron Clegg, executive chef for Parkhurst Dining Services at Highmark in Pittsburgh created this brine for a Thanksgiving dinner. He says it helps break down the turkey, adds flavor and keeps it moist.
 

Recipes from Home: Chili Stew (Wood County Hospital Style)
02-15-2013

Tim Bauman,director of food and nutrition, Wood County Hospital, Bowling Green, Ohio, says: In 2009 I got an invitation to enter a local chili cook-off. Chef Bill Stokes, a CIA grad who supervises for me, and I developed the recipe together. I suggested...

Recipes from Home: Grandma's Mixed Bean Chili
02-15-2013

Joseph Carratura, regional executive chef for Flik Independent School Dining, Gilman School, Baltimore, says: This recipe is one my grandmother would make a lot in the winter. She told me her mom made it for her. I used to love watching her make this...

Roasted Turkey Over Pear and Strawberry Salad with Orange Vinaigrette
02-14-2013

This recipe was developed by Billy Reid, director of child nutrition for the Salida Union Public Schools in California. Reid says this recipe demonstrates a great use of USDA Foods products, including turkey, which the district roasts and places over a salad made with...

Campfire Side Salad
02-14-2013

This Campfire Side Salad recipe, from the Mt. Lebanon (Pa.) School District, was designed to meet the legumes section of the new school meal regulations. The recipe features black beans, but it also includes asparagus, carrots and green beans to help the district also...

Green Mango and Cashew Salad
02-14-2013

This salad features Thai palm sugar, kaffir lime leaves, shallots, ginger, garlic and mangos to create a refreshing take on Asian flavors.

Roanoke Hot Dog Chili
02-14-2013

Carilion Clinic in Roanoke, Va., is made up of nine hospitals, each with its own distinct taste preference. Creating menus to meet those differences can sometimes be a challenge, admit Laura Gunter, R.D., director of dining and nutrition services, and Jay Brinkley,...

Orange Sesame Chicken with Steamed Rice and Vegetable Stir-Fry
02-14-2013

Last year the new Collegiate Academy high school opened in the Union Public Schools in Tulsa, Okla. Of the school’s $27 million budget, $3 million went into creating a state-of-the-art dining program. Because the school is so large—more than 100,000 square...

Citrus Sweet Potatoes
02-14-2013

At Virginia Tech University, in Blacksburg, the dining services team had to create hundreds of recipes for the campus’s new Turner Place at Lavery Hall dining facility. Mark Moritz, senior executive chef, says that with these recipes he and the team felt it was key...

Beef Bulgogi Sliders
02-14-2013

When Molly Cunningham, executive chef for Flik International at Cleary, Gottlieb, Steen and Hamilton in New York, wanted to satisfy customer demand for diverse cuisine, she looked to her Korean background and love of Asian cuisine and developed these beef bulgogi sliders...