• Weekly Tidbits 12.19.2010-12.25.2010

    Each week, we want to bring you the most interesting (and bizarre) news that we can find pertaining to foodservice, health, and the community. Here are this week's finds from a number of different news sources, blogs, forums, and quirky websites. Urbanspoon Allows Food Photos The time has finally come - Urbanspoon is actually allowing its users to upload food photos from restaurants so that prospective diners can check them out. Foodspotting and others have offered this service for quite awhile now, but better late than never. Send a Personalized Call from Santa Okay, I get that this is totally unrelated to our site, but it's awesome!  Who wouldn't want to receive a call from Santa? Even those that don't celebrate Christmas will still find this website extremely entertaining. DIY: Beauty Dish Made with Restaurant Supplies Todd Owyoung is the man. Not just because he's an amazing music photographer, but also because he utilized some simple restaurant supplies to make a great quality beauty dish. Want to see a tutorial on how to make it at home? Click the link above! Have a question about where to find more foodservice news or recipes? Email us. We're happy to help you find exactly what you need. If it can't be found on our website, we'll help you figure out where to look next.
  • Mexican Chili

    This recipe was submitted by Jennifer E. of the Foodservice Community. It is extremely easy to prepare and is absolutely delicious. Enjoy! Ingredients
    • 2 lb ground chuck browned & drained
    • ¾  c green pepper
    • 1 c onion
    • 1 clove garlic minced
    • 1 can kidney beans
    • 2 cans tomato sauce
    • 1 can green chilies
    • 1 ½ tbsp chili powder
    • 2 tsp ground cumin
    • ½ tsp basil
    • ½ tsp salt
    • ¼ tsp black pepper
    • ¼ tsp hot sauce
    You'll also need: Instructions
    1. In a sauté pan, brown the ground chuck. Once the meat is done, drain it and set it aside.
    2. In a small pot, boil the kidney beans until tender.
    3. Sauté your green pepper, onion, garlic and green chilies in a sauté pan. Once they have browned, add the ground chuck, drained kidney beans, and the rest of the ingredients.
    4. Let simmer for about one hour or until all of the flavors have folded together.
    Have a question about this recipe? Email us at order@missionrs.com -- we'll get back to you right away.
  • Simple, Delicious Hors D'Oeuvre

    Potato Croquettes
    • 6 Idaho potatoes
    • ¼ c butter
    • ½ tsp Salt
    • 2 eggs
    • 1/8 c Parmesan cheese
    • 2 c Bread crumbs
    • 3 tbsp Canola oil
    Peel and dice the potatoes. Fill a 6 quart saucepan with water and boil the potatoes until tender. Drain potatoes and mash with butter and salt. Refrigerate mashed potatoes until cool. Mix in one beaten egg and some parmesan cheese.  Take 1/3 cup mashed potatoes and roll into an elongated balls (kind of egg shaped). Beat the second egg in a separate bowl. Roll each ball in the egg and then roll in breadcrumbs until completely covered. Add three tablespoons canola oil into a frying pan and fry each ball until brown and crunchy. Remove from frying pan and place on a paper towel. Serve warm. Egg Salad on a Crustini
    • 10 hard boiled eggs
    • 1/2 c Hellman's Mayonaise
    • 1/2 c Sour Cream
    • 1 tbsp Pickle Relish
    • 1 tbsp Honey Dijon Mustard
    • 1 tsp Granulated Sugar
    • 1/4 c diced Scallions or Red Onions
    • Salt & Pepper to taste
    • Dash of Paprika
    Chop up your boiled eggs and blend well with other ingredients. Refrigerate for at least an hour. Serve on small crustinis. Mini Mushroom Quiche Caps (courtesy of TheNibble.com)
    • 8 oz button mushrooms
    • Non-stick cooking spray
    • ¼ c diced green onion
    • 3 strips cooked bacon
    • ¼ tsp salt
    • Pinch of ground pepper
    • 3 lg eggs
    • 2 lg egg whites
    • 2 tbsp half-and-half
    • 1 tsp Dijon mustard
    • 2 oz shredded Swiss cheese
    Preheat oven to 325º. Spray mini muffin pans with non-stick spray. Heat a 10" non-stick skillet over medium-high heat and spray with cooking spray. Add a single layer of mushroom slices and cook, without stirring, for about five minutes or until mushrooms become brown on one side. Turn and cook about five minutes or until other side is same color. Set mushrooms aside. Chop remaining mushrooms and put in skillet along with onions, salt and pepper and sauté, stirring occasionally, for 8 minutes. Remove from the heat and let cool. In a large bowl, whisk eggs, half-and-half and mustard. Stir in mushroom mixture and cheese. Divide egg and mushroom mixture among muffin cups, filling each about ¾ full. Bake about 20-25 minutes until puffed and set. Let cool in the pan 5 minutes. Using a teaspoon, gently run the spoon around the edge of each cup and scoop each quiche to remove. Place a sautéed mushroom slice on top of each quiche and serve. Tomato, Basil and Mozzarella Kabobs
    • Cherry tomatoes
    • Basil leaves
    • Mozzarella balls
    Rolls pieces of mozzarella cheese into ½" balls. Using a toothpick or cocktail spear, stick one tomato, one basil leaf and one mozzarella ball together.
  • Celebratory Cocktail Recipes

    Champagne Cocktail
    • 1 sugar cube
    • 2 dashes Angostura bitters
    • 5 oz champagne
    1. Place sugar cube in the bottom of a champagne flute.
    2. Add two dashes of Angostura bitters to the glass.
    3. Slowly pour in the champagne and stir if needed.
    Port in a Storm (courtesy of Weather.com Summer Sippers)
    • 1 oz scotch
    • ¾ oz ruby port
    • 1 dash Benedictine
    1. Combine in a rocks glass over ice and stir. Benedictine is optional.
    Fountain of Youth
    • 2 oz pomegranate cocktail mixer
    • 1 oz vodkaSplash of dry sparkling wine
    • 3 fresh blueberries
    1. Shake the pomegranate cocktail mixer and vodka in a cocktail shaker with ice.
    2. Strain into a martini glass and top with sparkling wine.
    3. Garnish with blueberries.
    Billionaires Margarita
    • 1 oz Cuervo Reserva de la Familia tequila
    • ½ oz Grand Marnier
    • 2 oz fresh lime juice
    • Lime wedge
    1. Combine Cuervo, Grand Marnier and lime juice in a shaker and shake well with ice.
    2. Strain into a glass with fresh ice and garnish with a lime wedge.
  • Weekly Tidbits 12.12.2010-12.18.2010

    Each week, we want to bring you the most interesting (and bizarre) news that we can find pertaining to foodservice, health, and the community. Here are this week's finds from a number of different news sources, blogs, forums, and quirky websites. 10 NYC Dining Trends That Didn't Take Off This Year We're all for restaurant trying to be innovative and push their guests to try new things, but sometimes their ideas are just too bizarre to catch. Pizza cones? Do-it-yourself meals? Restaurant grocery stores? None of this made any sense to the consumer and this article tells us why. Sprinkle Guns, Egg Washers, and Other Food Contraptions Heck yeah! Someone has been reading my mind! A sprinkle gun? This person is a genius. People that make convenient, non-conventional kitchen tools are the best because there are just too many of us that are a complete mess in the kitchen. Untappd The sweet new social app for beer drinking! Now you can log all of those delicious brews you've tried into one app and compare notes with others. It's like 4square for boozers. Have a question about where to find more foodservice news or recipes? Email us. We're happy to help you find exactly what you need. If it can't be found on our website, we'll help you figure out where to look next.
  • Homemade Hot Cocoa

    When the weather outside is frightful and the fire is so delightful... make some hot chocolate! We found a great old-fashioned hot chocolate recipe that will warm you up this winter. Ingredients
    • 1 1/3 c Whole milk
    • 1 tbsp Sugar
    • 1 tbsp Unsweetened cocoa powder
    • 1/8 tsp Vanilla extract
    • Mini-marshmallows or whipped cream for serving
    You'll also need: Instructions
    1. Warm the milk in a small saucepan over low heat until tiny bubbles appear. Remove from heat right before boiling.
    2. Blend the cocoa in a food processor. Put the cocoa, sugar, and vanilla in a mug and stir to combine.
    3. Add one tablespoon of the hot milk to the cocoa mixture and stir - make sure there are no lumps!
    4. Pour the remaining hot milk into the mug and stir well.
    5. Top it off with a handful of marshmallows or whipped cream - or chop up peppermint for a little holiday flare!
    Recipe courtesy of Sweet Treats, by Carolyn Beth Weil (Simon & Schuster, 2006).
  • New Years Party Kits

    The key to a stress-free holiday season is organization and planning ahead for the festivities.  You'll need to buy plenty of supplies in order to be prepared for your holiday parties. New Years Eve is no exception and finding the supplies you want can be hard the closer it gets. At Mission we have the perfect party kits for your New Years Eve bash. They come will all of the essential party favorites, such as foil hats, horns, glittered tiaras, Hawaiian leis, party clickers, and throws of serpentines. Choose from a multi-colored party set or a shimmering silver party set. Different size kits are available, but make you sure you get them soon!
  • Potato Croquettes

    This recipe was submitted by Michelle Ericson of the Foodservice Community. She works for the Southwestern Oregon Community College. Ingredients
    • 6 Idaho potatoes
    • ¼ c butter
    • ½ tsp Salt
    • 2 eggs
    • 1/8 c Parmesan cheese
    • 2 c Bread crumbs
    • 3 tbsp Canola oil
    You'll also need: Instructions
    1. Peel and dice the potatoes.
    2. Fill a 6 quart saucepan with water and boil the potatoes until tender.
    3. Drain potatoes and mash with butter and salt. Refrigerate mashed potatoes until cool.
    4. Mix in one beaten egg and some Parmesan cheese.
    5. Take 1/3 cup mashed potatoes and roll into an elongated balls (kind of egg shaped).
    6. Beat the second egg in a separate bowl. Roll each ball in the egg and then roll in breadcrumbs until completely covered.
    7. Add three tablespoons canola oil into a frying pan and fry each ball until brown and crunchy.
    8. Remove from frying pan and place on a paper towel. Serve warm.
  • Tilapia & Shrimp Creole Newburg

    This recipe was submitted by a member of the Foodservice Community. He told us that this is a favorite at the venue he works at and that it works great on a budget. Ingredients
    • 3-5 Tilapia pieces
    • Peeled & de-veined tiger shrimp
    • 1 c Diced onions
    • 2 c Diced green & red peppers
    • ¼ c chopped chives
    • 2 qt Heavy cream
    • ½ gal Water
    • 1 lb Lobster or fish base
    • ½ lb Butter
    • Parsley
    • Cumin
    • Minced garlic
    • Paprika
    • Thyme
    • Salt & Pepper
    What you'll need: Newburg Sauce Instructions
    1. Sauté onions, peppers, and garlic in oil and butter.  Add in chives, thyme, cumin, salt and pepper to taste.
    2. Deglaze with water and bring to a boil.
    3. Add in your lobster or fish base and heavy cream.
    4. Thicken with cornstarch/water until desired thickness.
    Tilapia Instructions
    1. Create a rub with cumin, paprika, garlic granules and pepper (don't add salt to this - it doesn't need it).
    2. Sprinkle over fish and bake at 350 degrees for about 10-15 minutes.
    Shrimp Instructions
    1. Toss shrimp with above rub and put on a greased sheet pan.
    2. Cook until desired firmness at 350 degrees for approximately five minutes tossing frequently. Caution: don't overcook!
    You can serve this with Creole rice and roasted vegetables. Garnish it with chopped parsley. Creole rice has onions, peppers, celery, cumin, paprika, and garlic. When it's fully cooked you can toss in diced tomatoes.
  • Weekly Tidbits 12.5.2010-12.11.2010

    Each week, we want to bring you the most interesting (and bizarre) news that we can find pertaining to foodservice, health, and the community. Here are this week's finds from a number of different news sources, blogs, forums, and quirky websites. The 10 Biggest Food Stories of 2010 It's the end of the year. That means that everyone in the country will be posting the best and worst lists of everything you could imagine for 2010. We also jumped on the band wagon and decided to bring you one that we thought was most relevant. Have one you'd like to share? Let us know. How to Get Your Restaurant Noticed by the Local Media This has been a challenge for restaurateurs for decades. Trying to find the best media outlets for the least amount of money and grief is never-ending. This article lists some tips on how to market your venue in your area and how to find the right outlets for your type of business. Devour the World I'm a big fan of recipes for people that I can't cook. I am one of those people. This travel and food blog is fantastic and I urge you to check it out. You won't regret it. Have a question about where to find more foodservice news or recipes? Email us. We're happy to help you find exactly what you need. If it can't be found on our website, we'll help you figure out where to look next. Robot Restaurant Opens in China That's right -- someone went there. One restaurant owner in China decided that hiring humans was so last year. Instead he decided to employ robots to both wait tables and greet guests at the door.  Don't worry, the kitchen is still run by humans...for now. Eggnog: Less Fat, More Fun Although we all love eggnog and the cheery feeling we have while drinking, we seem to suddenly loath it once we step on the treadmill afterward. Why? Because it is chocked full of delicious calories. One mixologist decided that she was done with old-fashioned eggnog and set out to create a new version made only with alcohol. Say what?! Yep, the same delicious drink with less calories and a whole lot more fun. Reindeer - The Other, Other...Meat? One restaurant in Arizona that is famous for serving up unusual dishes is at it again. Patrons that enjoyed an all rabbit menu during Easter will now be able to check out a new menu that focuses on North American caribou.

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