A light and sweet salsa made with Santiago® Seasoned Black Beans. Perfect over fish, chicken, or as a flavorful dip.
Cucumber Mint is a signature WaterWorks flavor that is popular in Flik’s schools, particularly upper schools. Flik often hears that this simple recipe is refreshing and provides students and faculty with an energizing “lift.”
Donnie Farrington, sous chef at this ACTS Retirement-Life Community, says that barbecue is really popular among Indian River residents, but many of them are not fans of really spicy foods. So the culinary team refers to food items like sauces as zesty, rather...
Cameron Clegg, executive chef for Parkhurst Dining Services, says his barbecue recipes often come about through trial and error. A Carolina native, Clegg often slow roasts for up to 10 hours as much as 72 pounds of ribs at a time to serve his employee customers. This...
Sourdough French toast houses a delicious combination of ham, Swiss cheese and a relish of caramelized onions and apples. GREY POUPON Country Dijon Mustard keeps the relish in the savory domain with its great balance of coarse-grain mustard, white wine and spices.
Easy to execute and wildly popular, flatbreads are a smart addition to your shareables menu. This one boasts a spread of Bull's-Eye Original Barbecue Sauce, lending it a sweet, smokey flavor. Beautiful fat shrimp make it a premium presentation.
Just in time for summer menus, this recipe features a carnival-inspired flourish of caramel corn and peanuts. Starting with ready-to-bake PHILADELPHIA Cheesecake Batter, the chefs at Kraft Foodservice fold in the caramel corn and peanuts, then bake. A side of the...
Red sauce, a balsamic mayo, mozzarella, fresh basil and Roma tomatoes bring a taste of Margherita pizza to this signature burger.
This burger was developed for Michigan State's food truck, Eat at State ON-THE-GO. It features two types of cheddar cheese and Roma tomatoes.
This burger with an Asian twist was named one of the top 10 burgers in New York by the New York Beef Council. It features a Mandarin orange dressing and a fresh pickle salad.