Recipes

Actions Name Comments User
(private) Tarragon Butter  Makes about a quart (1.5 pounds)  Katy
(private) Avocado Sour Cream  Makes a little better than 1 quart  Katy
(private) Ancho Rubbed Chicken    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
(private) Soba Noodle Salad Dressing  Makes about 2 quarts. Reserve 3 cups to marinate Tofu.  Sam
(private) Farro Kale with Cucumber  Makes about 2 quarts  Sam
(private) Roasted Vegetable Lasagna  Makes about 8 servings  Sam
(private) Chicken Noodle Soup  Makes 1.5 gallons  Sam
(private) Guacamole  Makes about 4 qt.  Sam
(private) Kale, Sausage, & White Bean Soup 2.0  Makes about 15 gallons at base level  Sam
View Lemon Chicken Marinade  For Zorba Bowl  Sam
(private) Dijonnaise  Makes about 1 quart  Sam

Page 5 of 10