Customers will cheer for the creamy flavor of our Cheesecake with Eggnog Sabayon made with easy-to-use PHILLY Cheesecake Batter and a specialty dark rum eggnog sabayon sauce.
Apple pie filling is heaped into pie crusts and topped with caramel and pecans before enclosing in a top crust to bake. The aroma alone will make your customers hunger for more.
An eggs-traordinary spin on a light and fluffy favorite for breakfast, brunch, and lunch, featuring a famous Idaho® Potato crust.
Icelandic Seafood Brand from High Liner Foods introduces South Paws™, Hush Puppy Coated Seafood. Until now, Hush Puppies, a traditional southern side dish, was often served alongside seafood entrées. South Paws™ puts great tasting...
A harissa vinaigrette makes this simple veggie and rice wrap, which also features shredded fresh carrot and yellow and red pepers, something special.
Perfect for hosting a weekend brunch, you can serve these shooters as an appetizer or an hors d’oeuvre, but it’s wise to have plenty on hand; your guests may want more than one!
This restaurant-style chicken thigh dish is used for catering and meals for board members at WakeMed Health & Hospitals in Raleigh, N.C. The dish layers yuca and crab sauté with diced tomatoes, avocados and chicken thighs served in a tower with mojito sauce....
Classic chicken cacciatore gets a dark meat twist in this dish, which also features red bell pepper, white onion, chopped garlic and brown gravy.
This tasty and hearty stew, perfect for fall, features chicken thighs, butternut squash, minced garlic, hominy, carrots and a touch of cumin.
Chef Aaron Bashy of The Water Club in New York City redefines comfort food with his Double-Cut Stuffed Pork Chop. The stuffing for the seared pork consists of sopressata, dates, pickled red onions and toasted almonds, for a balance of sweet and salty flavorings. The...