This snack was a big hit at NAFEM last week in Orlando - if you didn't make it to the show (or missed it while you were there), check out the recipe below.
Packed with plant-based protein, these bites are perfect for your customers when they need a quick energy boost on the go.
Topics: Food, chocolate, peanut butter, coconut, no-bake
Hummus doesn't have to mean chickpeas—many foods with a similar texture can sub in as the base of this flavorful paste that's perfect for dipping, roll-ups, or anything else a chef can imagine. This recipe is an easy side for any kitchen with a high-performance commercial food blender. And it's the kind of unusual dish that gets customers talking and keeps them coming back.
We will be demoing this dish at NAFEM this week in Orlando - if you can't make it (or missed it), check us out on Twitter @HBC_Community to see the latest.
Topics: Food, hummus, EXPEDITOR, black beans
A great-tasting fresh salsa keeps customers coming back for more. With a high-performance commercial culinary blender, making fresh salsa is a snap—20 seconds or less of blending time. It's easy to experiment with smooth and chunky versions simply by adjusting the blending time and speed.
Topics: Featured, Feature, Food, salsa, Mexican, tomato, Lime juice, orange pepper, garlic, basil, Culinary blenders
Satay is a popular dish in Southeast Asia, particularly in Indonesia, where it has become a national dish. This version of the well-known peanut dipping sauce for satay brings a Singaporean twist, provided by our partners in Singapore, JELCO. This dish was featured during the FoodAsia2016 show at the Singapore Expo in April.
Hummus doesn't have to mean chickpeas—edamame can also be the base of a flavorful paste that's perfect for dipping, roll-ups, or anything else a chef can imagine. This recipe is an easy side for any kitchen with a high-performance commercial food blender. And it's the kind of unusual dish that gets customers talking and keeps them coming back.
Topics: Featured, Feature, Food, hummus, cilantro, Lime juice, edamame
Executive Chef Ron Pickarski has been combining vegetarian dishes and classical French techniques for decades. Classical French cooking is based on the canon of the five mother sauces: espagnole, velouté, béchamel, tomato and hollandaise. Pickarski adapts the same sauces to use in his cooking. With a food blender, he makes hollandaise with vegan margarine, roasted yellow pepper and tofu, all blended with lemon, salt and pepper. The beauty of this vegan hollandaise is that it can easily be heated or reheated to serve, he says: "You can't do that with a traditional hollandaise. Once you make it and heat it you have to keep emulsifying it."
Topics: Vegan, Featured, Vegetarian cuisine, Food, Hollandaise, Yellow pepper, French, Culinary blenders
Using a powerful high-performance commercial culinary blender is the key to emulsifying the ingredients, resulting in a smooth and satiny texture. This Hawaiian-inspired salad dressing is a fresh accompaniment to greens or citrus.
Topics: Featured, Food, Recipes, papaya, salad, dressing, Culinary blenders
Your customers may not expect much from a side dish of fruit salad. Raise the bar by dressing up fresh fruit with this lemon-lime yogurt sauce. Use your Hamilton Beach Commercial Juicer to create this refreshing sauce. Lemon-lime sauce can be stored covered and refrigerated for up to three days.
Topics: Featured, Feature, Food, Recipes, lemon, sauce, lime, juice
This tangy butter is the perfect finishing touch to Southwestern-inspired menu items. Serve over pork tenderloin, grilled corn or fish.
Topics: Featured, Feature, Food, Recipes, onion, cilantro, butter, Culinary blenders
Freshly made vegetable purees serve as a versatile base for hundreds of dishes. For vegetable soup, for instance, combine vegetable puree with enough chicken or beef stock to make a soupy mixture. Gently heat in saucepan until warmed through.
Topics: Featured, Feature, Food, Vegetables, Recipes, puree, Culinary blenders
