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Quick and easy, these spicy murtabaks are the perfect start to any Asian-style meal.
 
Third Place 2014 Chef Recipe Contest, Chef Eric Lackey, Ulele, Tampa, FL
 
Bulgur wheat adds a hearty texture to this salad while mint leaves and lemon juice give it a light flavor. Since this dish can be refrigerated up to 24 hours in advance, it's great as a "make-ahead" meal or appetizer.
 
Serve an Italian-style breakfast with frittatas -- eggs cooked in a skillet and finished in the oven. Create your own version with ingredients like spinach, cilantro or duck bacon.
 
Great as an appetizer or a main meal, these kabobs are coated in a sweet, tangy sauce made with pineapple preserves and Dijon mustard.
 
Fresh garden veggies meet Chinese cuisine in this tasty stir-fry.
 
Ginger, soy sauce and peanut oil give this dish an Asian flair that will complement sweet and sour duck or Asian duck empanadas.
 
Made with fresh tomatillos, cilantro and jalapenos, this easy-to-make appetizer is perfect for a summer get-together and can complement bean quesadillas or fajitas.
 
Full of summer flavors, this salad is fresh and colorful. Simple ingredients and our boneless duck breasts make this recipe easy to prepare on a busy weeknight.
 
 
 
 
 
Hot sauce and brown sugar put a Southern spin on this Chinese classic.
 
 
 
This recipe combines stir-fried cabbage and bean sprouts with fresh lettuce and a spicy vinaigrette. Great by itself or as an appetizer for sweet and sour duck.
 
 
Grand Prize Winner, 2006 Plate Recipe Contest, Chef David Guempel
 
 
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