Recipes

Actions Name Comments User
(private) Red Wine-Oregano Vinaigrette  Makes 1 cup   Katy
(private) African Peanut Stew  Makes 3 Gallons  Katy
(private) Winter Caponata  Makes 1 quart  Katy
View Walnut Aioli  Makes about 2 quarts  Katy
(private) Beef Chili  Yields 10 - 12 gallons  Katy
(private) Beef Chili Spice Mix  Makes just under 2.5 Cups of mix at base.   Katy
(private) Potato Leek Soup  Makes 10 gallons  Katy
(private) Lentil Salad  Makes about 2 kits (1 gallon). Please confirm.  Katy
(private) Tarragon Butter  Makes about a quart (1.5 pounds)  Katy
(private) Avocado Sour Cream  Makes a little better than 1 quart  Katy
(private) Balsamic Vinaigrette Marinade  For Portobellos  Katy
View Chicken Fajita Marinade/Sauce  Marinade, but we will primarily use to toss with sliced, grilled chicken. Makes about 2 cups. 
View Spanish Rice  8-12 servings 
View Cioppino  Check final amount, should be at least 2 gal for base recipe. Base can be made ahead and fish/seafood added before reheating. 
(private) Greek-Marinated Chicken  Make extra for Tofu. Makes 2 cups of marinate and requires, for best results, 2 days of marinating. Lemonade Cookbook pg. 90 (reference)  Mike
(private) Italian Meatballs  C3 standard Recipe. Yield = 12 x 2oz Meatballs (24oz, 1.5lbs)  Brendan Arntz
(private) Orecchitte w/ Sausage, Kale, and Cannellini Beans  Yield will need to be checked.  Brendan Arntz
(private) Mexican Chicken Soup  Makes about 12 gallons  Sam
(private) Thousand Island Dressing  Makes about 2 quarts  Sam
(private) Beef and Barley Soup  Makes 12 Gallons  Sam

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