Recipes

Actions Name Comments User
View Chicken Fajita Marinade/Sauce  Marinade, but we will primarily use to toss with sliced, grilled chicken. Makes about 2 cups. 
(private) Basil Pesto for Sandwiches  Makes one large squeeze bottle  Katy
(private) Chinese Salad Base  Makes one kit. 2.75 Gal  Katy
(private) Black Beans and Rice Salad  Makes just under 3 gallons  Katy
(private) Soup: Beef Chili Spice Mix  Makes just under 2.5 Cups of mix at base.   Lendy
(private) Southwest Fried Chicken  Makes enough for 8 entree salads at base  Katy
(private) Niku Beef  Makes around 8 servings of beef for salad  Katy
(private) Soup: Lentil Soup  Makes around 3 gallons at base. Please confirm.  Lendy
(private) Tarragon Butter  Makes about a quart (1.5 pounds)  Katy
View Roasted Vegetable Lasagna  Makes about 8 servings 
(private) Soup: Green Split Pea Soup, cafe 680  Makes about 8 gallons  Lendy
(private) Cafe Croutons  Makes about 6 cups  Katy
View Guacamole  Makes about 4 qt. 
(private) Balsamic Vinegar Reduction  Makes about 4 fluid ounces  Katy
(private) Bulgogi Beef Marinade  Makes about 4 cup of marinade  Carlos Diaz
View Tzatziki  Makes about 3 quarts 
(private) Kale Caesar Base  Makes about 2.75 gallons / about 16 entree salads  Katy
(private) Corn Avocado Salad  Makes about 2.5 quarts  Katy
View Soba Noodle Salad Dressing  Makes about 2 quarts. Reserve 3 cups to marinate Tofu. 
(private) Chinese Salad Dressing  Makes about 2 quarts.  Katy

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