• Weekly Tidbits 12.26.2010 - 1.1.2011

    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. Disgusting or Delicious? You Decide Most of us believe that we've pretty open-minded to different ethnic cuisines. However, there are a few things that we just won't try. Some may call it ignorance, but I call it protecting my insides. Taking a swig of baby mice wine will certainly come back up. How open-minded are you? Texas Distributors Recall Cilantro & Parsley Heads up foodies! Local farmers are recalling batches of curly parsley and cilantro that has been found to carry salmonella. Diners in the northern US and Canada have already reported cases of illness. Check this article for more information. America's Most Historic Restaurants Want to check out some of the oldest and most well-known foodservice venues in the country? Well here you go - a comprehensive list of the country's top historic eateries. 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.
  • Caring for Non-Stick Cookware

    When it comes to buying new products for your commercial or residential kitchen, there is one "go-to" that makes the cut every time: Non-Stick Cookware. Non-stick cookware is a revolutionary addition to the foodservice industry and has transformed the way we cook. Though these items are generally more expensive than your normal cookware products, they are regarded as favorites because they make cooking a breeze, less oil is needed in the process, and clean-up is a carefree task. However, with every piece of non-stick cookware you purchase there are a few important things that need to be remembered. No Metal Utensils One of the biggest things to remember when cooking with your non-stick pans is to avoid using metal utensils. Why? This is because metal can easily nick the coating and scratch up the surface, damaging your pan and causing flaking and rusting over time. Pieces that flake off can contaminate your food and be detrimental to your health if consumed. So remember not to use metal utensils with your non-stick products; opt for silicone, rubber, plastic, or wooden utensils instead! Be Careful When Cleaning Never stick a searing hot, non-stick product directly into a sink of lukewarm water. You run the risk of warping the coating, which in turn hinders proper heat distribution. Let your pan cool completely before washing and it will last much longer. It is also best to wash and dry your non-stick cookware by hand instead of in a dishwasher. The strong chemical detergents that make up a dishwasher's cycle are too harsh and can damage the coating that makes these products so desirable. Try using warm water, mild soap, a soft sponge and a cloth to properly clean and care for these items. Avoid Extreme Temperatures Interestingly, most non-stick cookware is not compatible with high heat temperatures (400 degrees or higher). It is crafted to work optimally with a low to medium heat. If you want to prolong the lifespan of your non-stick cookware, make sure not to blast the pan with intense heat. If you want cooking at home or in your commercial kitchen to be more enjoyable remember to invest in quality products and to take care of them accordingly. If you have any further questions on how to care for your non-stick products or any other kitchen items, email us for more information!
  • Shipping Cross-Country

    Shopping online and shipping items across the country can be confusing and stressful. At Mission, we understand that you are going to have questions about shipping times and where items will be coming from. That's why we've put together a simple guide to shipping cross-country. If you still have questions after reading this guide, please feel free to email us! How long will it take my order to ship? This is really a loaded question with many different answers. When looking at a product page, you will notice that they either say "stock item" or "factory stock". Stock items come directly from our warehouse in San Antonio, Texas and ship out as soon as we enter your order into our system (usually within 24 hours). Factory stock items come directly from the manufacturer and have estimated processing times listed on the product page. If a product says that an item "usually ships within 8 business days", that means that after 8 business day your item will leave the manufacturer and could be on the road for an additional 2-5 business days. If you want to find out where your factory stock item is shipping from you can simply Google the company name and find their location. We have a detailed list of locations coming soon! How can I send a gift to a friend or family member? That's easy! Just make two separate orders. This way we know that your items need to be shipped to you and that the gift(s) need to be shipped to another address. If you have problems figuring out the items in your cart feel free to give us a call. How much does shipping cost? Shipping is calculated by UPS and we do not add any extra fees. The base price for UPS shipping is at least $8. Unfortunately, we do not have control over the price and we do not ship via USPS. To calculate shipping simply place an item in the cart and a brown button that says "calculate shipping" will appear to the right. Enter your zip code and state and your shipping will be calculated instantly! You will have five different shipping options to choose from depending on how fast you need your order. Just remember that shipping times do not include processing times. Expediting shipping will not expedite processing. Why do I only have a freight option under shipping methods? This issue comes up a lot. There are two reasons why this could be happening. Either the item you are purchasing is too large or heavy to ship via regular UPS or your zip code was entered incorrectly. Check into both of these things first and if you are still having trouble you can call us for help. Have more questions about shipping? Let us know! Feel free to email us or call us with questions or concerns.
  • Laura Bush's Cowboy Cookies

    This past weekend I made a big batch of Laura Bush's famous Cowboy Cookies to help satisfy the "Holiday Sweets Syndrome". This recipe takes your basic chocolate chip cookie and loads it up with rolled oats, sweetened coconut flakes, chopped pecans, and hints of cinnamon. It is dense, delicious and packed with flavor fit for any cowboy. Ingredients
    • 3 c All-purpose flour
    • 1 tbsp Baking powder
    • 1 tbsp Baking soda
    • 1 tbsp Ground cinnamon
    • 1 tsp Salt
    • 1 ½ c Butter
    • 1 ½ c Granulated sugar
    • 1 ½ c Packed brown sugar
    • 3 Large eggs
    • 1 tbsp Vanilla extract
    • 3 c Semisweet chocolate chips
    • 3 c Old-fashioned rolled oats
    • 2 c Sweetened flake coconut
    • 2 c Chopped pecans
    You'll also need: Instructions
    1. Preheat oven to 350 degrees.
    2. Mix flour, baking powder, baking soda, cinnamon and salt in bowl.
    3. In an 8-quart bowl with paddle attachment, beat butter on medium speed until smooth and creamy.
    4. Gradually beat in sugars.
    5. Gradually beat in eggs, and then add the vanilla extract.
    6. Stir in flour mixture and then add chocolate chips, oats, coconut and pecans.
    7. Using a disher, drop dough for each cookie onto an ungreased baking sheets.
    8. Bake for 17 to 19 minutes or until edges are lightly brown. Rotate sheets halfway through.
    9. Remove cookies from rack to cool.
    The recipe can be found here; as seen on "Good Morning America."
  • Homemade Biscotti

    Every year during the Christmas season I take an afternoon to make something special for all of my friends. I'm partial to baking so I generally go for a spice cake, pumpkin bread loaf, or something else of this nature. Last year I made Rather Sweet's Italian biscotti cookies, which were absolutely delicious and they are still my favorite to make. They are slightly toasted and nutty with a hint of sweetness, and they are perfect to dunk in a mug of cocoa or coffee. Best yet, they make great Christmas presents -- enjoy! Ingredients
    • 1 ¼ c Unsalted butter (softened)
    • 4 c Sugar
    • 2/3 c Honey
    • 3 Large eggs
    • 3 tbsp Frangelico liqueur
    • 1 tsp Vanilla extract
    • 7 c All purpose flour
    • 1 tbsp + 2 tsp Baking powder
    • ¼ tsp Salt
    • 4 c Hazelnuts (coarsely chopped)
    You'll also need: Instructions
    1. Preheat oven to 450 degrees Fahrenheit.
    2. Line a 12"x17" baking sheet with parchment paper or grease generously with butter or cooking spray.
    3. Using a mixer, beat the butter and sugar together in a large bowl for 2-3 minutes until light and white.
    4. Add honey, eggs, Frangelico and vanilla extract; beat until combined.
    5. Add flour, baking powder and salt. Mix at low speed until completely combined (dough should be stiff not sticky).
    6. Add the chopped hazelnuts (may have to use your hands to incorporate them evenly).
    7. Spread a large piece of parchment paper/wax paper over a flat surface and divide the dough in half. Shape each half into a roll about 17" long and 4 ½" inches wide. Set the rolls on a prepared baking sheet, leaving 2" between them and bake for 10 minutes until edges are golden brown and the insides are a light golden brown. The dough will spread and flatten slightly, leaving shallow vertical cracks down the middle. Let the baked dough cool completely; approx. 1 hour in room temperature or 20-25 minutes in refrigerator. It will break apart if you handle it while it's hot.
    8. Lower the oven to 350 degrees Fahrenheit. Cut each roll diagonally into ¼" thick slices using a heavy knife and place the slices on the baking sheet. Bake for 25 minutes or until they are golden brown. Let them rest on the baking sheet for about 10 minutes. They will harden and become crisp as they cool.
    Biscotti can be kept for up to two weeks in an airtight container or for one month if wrapped and frozen.   Recipe courtesy of The Pastry Queen by Rebecca Rather of Rather Sweet Bakery and Alison Oresman
  • 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.

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