Homemade French Toast
Homemade French Toast
(HACCP Process #2)
(Same Day Service — HACCP Process #2)
Yield:100 servings (1 piece, 3.3 oz., 95 g)
(HACCP Process #2)
(Same Day Service — HACCP Process #2)
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All Content: Recipe
Yield: 12 servings
Hash Brown Benedict with Sauteed Spinach and Prosciutto
Hash Brown Benedict with Sauteed Spinach and Prosciutto
Yield: 12 servings
Yield:
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This recipe has been adapted from a recipe provided to AEB by the Idaho Potato Commission
Original recipe provided by Michael Kornick MK and MK North Chicago
Notes: You will need a Japanese mandolin or slicer for the potatoes or you will not get them thin enough for the crust on the fish.
Halibut With A Potato Crust, Potato Smoked Bacon Hash And A Poached Egg, Parsley And Lemon Brown Butter
Halibut With A Potato Crust, Potato Smoked Bacon Hash And A Poached Egg, Parsley And Lemon Brown Butter
This recipe has been adapted from a recipe provided to AEB by the Idaho Potato Commission
Original recipe provided by Michael Kornick MK and MK North Chicago
Notes: You will need a Japanese mandolin or slicer for the potatoes or you will not get them thin enough for the crust on the fish.
Yield:
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Yield: 6 servings
Grilled Wild Salmon with Avocado Salsa and Grated Egg Crouton Topper
Grilled Wild Salmon with Avocado Salsa and Grated Egg Crouton Topper
Yield: 6 servings
Yield:
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This recipe has been adapted from a recipe provided to AEB by the Mushroom Council.
Original recipe by Todd C., Flik Independent School Dining Executive Chef and the Mushroom Council.
Yield: 6 servings
Grilled Portabella with Sausage, Egg and Hollandaise
Grilled Portabella with Sausage, Egg and Hollandaise
This recipe has been adapted from a recipe provided to AEB by the Mushroom Council.
Original recipe by Todd C., Flik Independent School Dining Executive Chef and the Mushroom Council.
Yield: 6 servings
Yield:
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(HACCP Process #2)
Green Eggs & Ham
Green Eggs & Ham
(HACCP Process #2)
Yield:100 servings (1 piece, 7.3 oz. 207 g)
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(HACCP Process #2)
Fried Brown Rice
Fried Brown Rice
(HACCP Process #2)
Yield:100 servings (7.8 oz., 220 g)
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Flourless Chocolate Torte with White Ganache and Gluten-Free Graham Cracker Crust (Liquid Eggs)
Flourless Chocolate Torte with White Ganache and Gluten-Free Graham Cracker Crust (Liquid Eggs)
Yield:Yield: 1, 10-inch cake
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Flourless Chocolate Torte with White Ganache and Gluten-Free Graham Cracker Crust (Dried Eggs)
Flourless Chocolate Torte with White Ganache and Gluten-Free Graham Cracker Crust (Dried Eggs)
Yield:1, 10-inch cake
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Yield: 12 servings
Fettuccine with Pancetta, Chard and Fried Egg
Fettuccine with Pancetta, Chard and Fried Egg
Yield: 12 servings
Yield: