Recipes

Actions Name Comments User
(private) Sherry Vinegar Roasted Red Cabbage    Katy
(private) Sriracha Aioli or Mayo  Makes about 1.5 quarts for base  Katy
(private) Chipotle Au Jus  Makes 1 gallon  Katy
(private) Balsamic Vinegar Reduction  Makes about 4 fluid ounces  Katy
(private) Black Beans and Rice Salad  Makes just under 3 gallons  Katy
(private) Lime Vinaigrette  Makes 1 quart  Katy
(private) Corn Avocado Salad  Makes about 2.5 quarts  Katy
(private) French Potato Salad  Makes about 2 gallons - please confirm  Katy
(private) Deviled Egg Salad  Makes about 2 quarts  Katy
(private) Mushroom, Pepper, Onion Mix  For Mushroom Cheese Steak  Katy
(private) Basil Pesto for Sandwiches  Makes one large squeeze bottle  Katy
(private) Sherry Vinaigrette  Base Recipe: Makes a bit more than a quart  Katy
(private) Ginger Lime Tamari Marinade  This marinade is primarily intended for tofu Bahn Mi.One serving is approx. 1 quart.   Katy
(private) Red Wine Aioli  Makes a little better than 2 quarts  Katy
(private) FAST PHO BROTH, SEMI-SCRATCH  Can use any instant stock as base depending on needs. Base recipe makes 1 gallon  Katy
(private) 680 Steak Sauce  Makes about 2 cups  Katy
(private) Curried Chicken Salad  How much does it make? We think around 3 quarts. See questions in the recipe.  Katy
(private) Marinated Bean Salad  How much does this make?  Katy
(private) Garlic Dressing  makes 1.5 quarts  Katy
(private) Shoyu Dressing  Makes about 1 quart. Please confirm  Katy

Page 2 of 17

123456789