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Making Fruit Salsa with Chef Franklin Dye

This dish features apples, raspberries and strawberries.
LITTLE ROCK, AR - We're having a summer time treat from the kitchen of U.S. Foods Chef Franklin Dye.

Here are the recipes he shared with us today.

FRUIT SALSA
Ingredients:
2 apples diced
8 ounces fresh raspberries
½ pint strawberries diced
2 kiwi diced
2 tablespoons sugar
1 tablespoon brown sugar
3 tablespoons fruit preserves any flavor

Directions:
In a large bowl place all the fruit diced. Toss with sugars and fruit preserves. Cover and chill for at least 15 minutes.

CINNAMON CHIPS
Ingredients:
10 flour tortillas
Butter flavored cooking spray
4 tablespoons cinnamon and sugar
 
Preheat oven to 350 degrees.
 
Coat one side of each flour tortilla with butter flavored cooking spray. Cut into triangles and arrange in a single layer on a large baking sheet. Sprinkle wedges with desired amount of cinnamon sugar. Spray again with spray.
 
Bake in the preheated oven 8 - 10 minutes. Repeat with any remaining tortilla wedges. Allow to cool approximately 15 minutes.  

Serve with chilled fruit mixture.

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