Recipes

Actions Name Comments User
(private) Pickled Carrots / Daikon  Makes about 1 quart of usable product   Katy
(private) Thai Salad Kit  Makes 1 kit (16 servings)  Katy
(private) Sweet Rice Vinaigrette  Makes about 2 quarts  Katy
(private) Red Wine Vinaigrette  Makes 3 cups  Katy
(private) Cous Cous with Golden Raisins  Please confirm how much this makes. I think the base makes 8 cups.  Katy
(private) Beef Soulvaki Marinade    Katy
(private) Buttermilk Ranch Dressing  Makes 1 gallon  Katy
(private) Southwest Salad Base  Makes 16 entree salads  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) Southwest Fried Chicken  Makes enough for 8 entree salads at base  Katy
(private) Israeli Cous Cous Salad  Makes 2 quarts  Katy
(private) Blackened Tilapia    Katy
(private) Jerk Chicken Marinade  How much does this make? How much does it marinate?  Katy
(private) Zara Udon Salad    Katy
(private) Orange Vinaigrette  Makes 1.5 cups at base level  Katy
(private) Char Siu Chicken  24 hour marinade. Base makes enough for 4-5 sandwiches  Katy
(private) Marinated Garbanzo Beans  For 1 can. Marinate day before.  Katy
(private) Tamarind-Carrot Slaw  Recipe makes about 1 quart final product. We send as a kit.  Katy
(private) Tamarind Vinaigrette  For Tamarind-Carrot Slaw. Makes about 1 quart.  Katy
(private) Greek Butternut Squash & Grape  Makes 4 Cups. Need to know how to send for cafe.  Katy

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