Recipes

Actions Name Comments User
View Walnut Aioli  Makes about 2 quarts  Katy
(private) Bleu Cheese Spread  Makes about 2 quarts / 16 sandwiches  Katy
(private) Chinese Salad Dressing  Makes about 2 quarts.  Katy
(private) Soba Noodle Salad Dressing  Makes about 2 quarts. Reserve 3 cups to marinate Tofu.  Sam
(private) Corn Avocado Salad  Makes about 2.5 quarts  Katy
(private) Kale Caesar Base  Makes about 2.75 gallons / about 16 entree salads  Katy
(private) Tzatziki  Makes about 3 quarts  Sam
(private) Balsamic Vinegar Reduction  Makes about 4 fluid ounces  Katy
(private) Guacamole  Makes about 4 qt.  Sam
(private) Split Green Pea Soup  Makes about 5 gallons - please confirm  Sam
(private) Cafe Croutons  Makes about 6 cups  Katy
(private) Roasted Vegetable Lasagna  Makes about 8 servings  Sam
(private) Tarragon Butter  Makes about a quart (1.5 pounds)  Katy
(private) Lentil Soup  Makes around 3 gallons at base. Please confirm.  Katy
(private) Niku Beef  Makes around 8 servings of beef for salad  Katy
(private) Southwest Fried Chicken  Makes enough for 8 entree salads at base  Katy
(private) Beef Chili Spice Mix  Makes just under 2.5 Cups of mix at base.   Katy
(private) Black Beans and Rice Salad  Makes just under 3 gallons  Katy
(private) Chinese Salad Base  Makes one kit. 2.75 Gal  Katy
(private) Basil Pesto for Sandwiches  Makes one large squeeze bottle  Katy

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