November 2013: Recipes

Click through a Snapshots of all the recipes for the November 2013 issue. This month features beans, desserts in a shell and global breakfast.

Lechon with Nouve Latino Rice - Bosch LLC (Southern Foodservice Management Inc.), Broadview, Ill.

With two different types of beans and healthy vegetables, this dish is full of flavor and color.

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Bayou Vegan Bean Burgers - University of North Texas, Denton, Texas

Spice up your burger program with these vegan burgers filled with vegetables, oats and beans. This burger also adds a slight spicy kick with its hints of jalapeños and cayenne pepper.

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Vegan Black Beans, Yams and Corn - University of North Texas, Denton, Texas

This side dish has the perfect mixture of beans, vegetables and yams and can be made in less than 30 minutes.

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Leek & Bean Cassoulet with Biscuits - University of North Texas, Denton, Texas

This hearty meal is great for lunch or dinner. With a mixture of potatoes, vegetables and beans, this recipe is great for a cold, winter day.

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Breakfast Chiles Relleños Over Two Fried Eggs Served with Black Bean Relish - Bosch LLC (Southern Foodservice Management Inc.), Broadview, Ill.

Make a tasty breakfast in under 30 minutes. This Spanish dish combines salsa, eggs, beans, corn and cheese for an unique breakfast dish.

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Southwestern Sausage, Egg and Cheese Stuffed Peppers - Jones Dairy Farm

Replace your taco bar with these breakfast stuffed peppers. Filled with sausage, egg and cheese, this twist on stuffed peppers is a great way to switch up your weekly specials.

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Mango Sausage Potato Breakfast Burrito - National Mango Board

Combining mangos, cheese, potatoes and sausage, this burrito is filled with flavor and nutrition to start the day off right.

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Ranch-style Breakfast Burrito with Two Onion Salsas - National Onion Association

This breakfast burrito pairs well with  two onion salsa sides. With endless amounts of flavor and flair, this breakfast burrito is one of a kind.

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Caribbean Porridge - Memorial Sloan-Kettering Cancer Center (New York)

After realizing what a large Caribbean population New York City had, Pnina Peled, executive chef at Memorial Sloan-Kettering Cancer Center, decided to offer two breakfast items to cater to this demographic, one of them being a Caribbean porridge. “Porridge is considered a comfort food, which always does well in the healthcare environment,” Peled explains. 

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Shrimp Zhou Porridge - Cornel University, Ithaca, N.Y.

Chef/manager Anthony Kveragas offers Zhou, a rice-based Chinese porridge with ginger, a protein (shrimp, chicken, tofu or pork) and pickled vegetables.

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Steak & Egg Breakfast Empanadas - Kraft

Spice up breakfast and brunch menus with this unique take on empanadas. Filled with steak, eggs and cheese, this breakfast item is full of endless flavor.

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Egg, Spinach, Mushroom and Brie Telera - University of Richmond, Passport Café, Richmond, Va.

At the Passport Café in the Carole Weinstein International Center at the University of Richmond, in Virginia, Chef/Manager Karen Kourkoulis offers a variety of ethnic breakfast sandwiches, such as a French spinach, mushroom, egg and Brie sandwich. For the egg portion, Kourkoulis starts by making omelets, which get halved and added to each sandwich. They can even be used for the next day’s sandwich building.

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Egg, Chorizo, Muenster, Telera - University of Richmond, Passport Café, Richmond, Va.

“The sandwiches are fresh and filling, and the addition of an ingredient like chorizo makes them stand out from the usual breakfast items like bacon and sausage,” Karen Kourkoulis, chef/manager at the Passport Café in the Carole Weinstein International Center at the University of Richmond, in Virginia, says. “The best way to entice diners to try something new is to simply talk to them, explain a certain ingredient or give a little history of where a certain dish originated.” 

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Individual Apple Pies - University of Montana (Missoula)

Making desserts for a large number of people doesn't have to be difficult. These individual apple pies are simple, tasty and easy to make ahead.

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Key Lime Tartlet - The Grain Chain Bakery

These Key lime tartlets are capped off with a whipped topping and gummy candies for a fun presentation.

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Tart Adelina - University of Maryland, College Park, Md.

With endless layers of flavors, this dessert is sweet and tasty while equally combining chocolate and vanilla flavors.

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