Recipes

Actions Name Comments User
(private) Sriracha Aioli or Mayo  Makes about 1.5 quarts for base  Katy
(private) Split Green Pea Soup  Makes about 5 gallons - please confirm  Sam
View Spanish Rice  8-12 servings 
(private) Southwest Salad Base  Makes 16 entree salads  Katy
(private) Southwest Fried Chicken  Makes enough for 8 entree salads at base  Katy
(private) Southwest Black Bean Cakes  I believe this will make about 20 patties of around 3-3.5 oz. Each HMR gets 2 patties.  Katy
(private) Soba Noodle Salad Dressing  Makes about 2 quarts. Reserve 3 cups to marinate Tofu.  Katy
(private) Soba Noodle Salad  Makes about 16 servings.   Katy
(private) Shoyu Dressing  Makes about 1 quart. Please confirm  Katy
(private) Sherry Vinegar Roasted Red Cabbage    Katy
(private) Sherry Vinaigrette  Base Recipe: Makes a bit more than a quart  Katy
(private) Sesame Vinaigrette  Make in large batch, holds for 1 week. Makes 1 cup.  Katy
(private) Roasted Vegetable Lasagna  Makes about 8 servings  Sam
(private) Roasted Tomato & Basil Soup  Please confirm how much this makes. I think it makes about 2.5 gallons  Katy
(private) Red Wine-Oregano Vinaigrette  Makes 1 cup   Katy
(private) Red Wine Vinaigrette  Makes 3 cups  Katy
View Red Wine Aioli  Makes a little better than 2 quarts  Katy
(private) Red Tomato Salsa  Makes 4.25 quarts  Sam
View Red Dragon Sauce  yields 2 cups  Sam
(private) Ras El Hanout Dressing  1.25 Cups per kit  Katy

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