Recipedia Archive

Cheesecake with Eggnog Sabayon
12-03-2012

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.

Laura’s Blue Ribbon Caramel Apple Pie
12-03-2012

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.

Sun Valley Breakfast Idaho Potato Quiche
12-03-2012

An eggs-traordinary spin on a light and fluffy favorite for breakfast, brunch, and lunch, featuring a famous Idaho® Potato crust.

South Paws Flounder Fillets and Avocado Sandwich
12-03-2012

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...

Brown Rice & Veg Wrap
12-03-2012

A harissa vinaigrette makes this simple veggie and rice wrap, which also features shredded fresh carrot and yellow and red pepers, something special.

Mussel Gazpacho Shooters
12-03-2012

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!

Mojito Chicken over Crab Yuca Hash with Avocado Ensalada
11-20-2012

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....

Chicken Cacciatore
11-19-2012

Classic chicken cacciatore gets a dark meat twist in this dish, which also features red bell pepper, white onion, chopped garlic and brown gravy.

Burning Tree Chicken & Squash Stew
11-19-2012

This tasty and hearty stew, perfect for fall, features chicken thighs, butternut squash, minced garlic, hominy, carrots and a touch of cumin.

Double-Cut Stuffed Pork Chop with Sopressata, Toasted Almonds & Dates
11-19-2012

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...