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Chicken and Avocado Quesadillas
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

The Black & Green Burger
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

Fettucine Carbonara
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

Oven Roasted Tomatoes
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

Chicken Parmagiana Stromboli
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

Grilled lamb steaks with farro, olives, and almonds
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

Mediterranean Egg Salad on Focaccia
5/14/2008
Mediterranean Egg Salad on Focaccia
Use focaccia, roasted red peppers, capers and feta cheese to liven up your tired egg salad.
Food Management

Masala Chicken Salad with Grapes
5/7/2008
Masala Chicken Salad with Grapes
Add a little taste of the exotic to this old favorite
Food Management

Canadian Bacon, Asparagus and Smoked Gouda Crustless Quiche
4/29/2008
Canadian Bacon, Asparagus and Smoked Gouda Crustless Quiche
This savory dish is easy to prepare and suits any type of restaurant setting.
Food Management

Queso Blanco with Roasted Tomato Sauce
4/18/2008
Queso Blanco with Roasted Tomato Sauce
This creamy white cheese dip goes well with a variety of Mexican dishes.
el Restaurante Mexicano

Grilled King Prawns with Orange Honey Sauce
4/18/2008
Grilled King Prawns with Orange Honey Sauce
It's a crowd pleasing dish--great for any summer patio
Restaurant Hospitality

Curried Lamb Skewers
4/17/2008
Curried Lamb Skewers
Lamb curry is a classic dish from northern India and the most popular of all curries.
Food Management

Grilled Chicken with Mango Ginger Chutney
3/26/2008
Grilled Chicken with Mango Ginger Chutney
If the same old chicken recipes have your customers yawning, punch it up with this lively and flavorful dish.
Chicago Sun Times

Rosemary Lemon Turkey Steaks
3/26/2008
Rosemary Lemon Turkey Steaks
This recipe makes your turkey moist and full of flavor. You can also use this recipe for Cornish game hens, chicken breasts or roasting chicken.
Food Management

Chicken Jambalaya with Chili Garlic Sauce
3/26/2008
Chicken Jambalaya with Chili Garlic Sauce
A new twist on an old, Cajun favorite sure to please.
Food Management

Tuscan Primavera Pie
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

Pesto Sauce
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.

Ceviche
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.

Smokin' Texas Chili
1/23/2008
Smokin' Texas Chili
Great for those chilly nights!
Campbells Kitchen


Restaurant Recipes - See What's Cook'in At Central Restaurant Products
Tasty Restaurant Recipes from the Central Restaurant files

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