 | | 10/31/2008 | | Chicken and Avocado Quesadillas | | This tasty Tex-Mex dish is relatively low-fat. The splurge: avocado. Though high in fat, it's mostly the heart-healthy kind; plus, avocados have a natural cholesterol reducer. | | Food Management |
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 | | 10/28/2008 | | The Black & Green Burger | | Chef/Event Coordinator Andrew Casale of the University of St. Thomas Dining Services won $10,000 in the TNT Top Burger Challenge Contest for this unique creation. | | Food Management |
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 | | 10/1/2008 | | Fettucine Carbonara | | With rising food costs becoming the norm, pasta carbonara is a dish that can be profitable, and still offered at a reasonable price. | | Pizza Today |
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 | | 7/8/2008 | | Oven Roasted Tomatoes | | If you need a quick fix, this recipe is ready-to-serve.They may also be cooled on the racks; stored, covered, and refrigerated. | | CIA Pro Chef |
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 | | 5/20/2008 | | Chicken Parmagiana Stromboli | | Stromboli is a dish similar to a calzone found in North American pizzerias. It is thought to have been named after the 1950 film and consists of top and bottom crusts containing a mix of sausage, meats, cheese, and vegetables. | | Pizza Today |
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 | | 5/16/2008 | | Grilled lamb steaks with farro, olives, and almonds | | At the Salem restaurant, Sixty2 on Wharf, chef and co-owner Antonio Bettencourt is making Mediterranean dishes such as char-grilled lamb steak with farro, green olives, and almonds. The former Tomasso Trattoria chef says, "This dish has almost a Spanish flair. It typifies my cooking in that it is rustic and chunky, with whole herbs, segments of Meyer lemons instead of lemon juice." | | The Boston Globe |
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 | | 3/25/2008 | | Tuscan Primavera Pie | | Tuscan cuisine, appreciated the world over for its fine natural and flavorful ingredients, is a typical expression on the Mediterranean diet, considered the most wholesome and tasty. With just a few basic ingredients, chefs can easily create this exceptional dish. | | Food Management |
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 | | 2/26/2008 | | Pesto Sauce | | This is a versatile sauce with many applications: serve your pesto with hot drained pasta, grilled chicken, baked pumpkin or hot jacket potatoes. Pesto is traditionally prepared by pounding it with a pestle in a mortar--however, a food processor is a great way to save time. | |
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 | | 2/26/2008 | | Ceviche | | Ceviche is a Latin-inspired citrus-marinated seafood salad. You can use almost any kind of fresh fish for this dish, as long as it has a firm flesh: Shrimp, Salmon, Tilapia, Mahi-Mahi, white Sea Bass and Halibut are all acceptable. This is a simple recipes because it requires very little prep time: the fish is marinated by the acid in the lime juice. | |
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