Free Recipes Archive
1/2 cup vinegar 56 ounces catsup 24 ounces chili sauce 2 stalks celery, finely diced 2 green peppers, diced 2 medium onions, diced 4 teaspoons chili powder 1 tablespoon crushed red pepper flakes 2 tablespoons liquid smoke 2 tablespoons Worcestershire Read More …
5 pints of washed grapes 4 cups (packed) brown sugar 1 pint vinegar 2 tablespoons powdered allspice 2 tablespoons cinnamon 2 tablespoons cloves 1 teaspoon mace 3/4 teaspoon cayenne 1 teaspoon salt In an enamel pot put the washed grapes, Read More …
Yield: 2 Pints 4 c Cranberries, fresh 2 c Onion, finely chopped 2 c Water 4 c Sugar 2 c Vinegar, white 1 teaspoon Pepper 1 tablespoon Salt 1 tablespoon Cinnamon, ground 1 tablespoon Allspice, ground 1 tablespoon Celery seeds Read More …
In a blender blend 7 ounce jar roasted red peppers (not packed in oil). Cover and blend until finely chopped. Add; 2 tbsps. tomato paste 2 tsps. balsamic vinegar 1 teaspoon sugar 1/2 teaspoon dried italian seasonings a dash of Read More …
Source: Chef Joey Altman, Bay Cafe, San Francisco, California 1/4 loaf pound cake, cut into 1/4-inch slices 1 cardboard French fry container (ask politely and you shall receive) Cut pound cake slices in 1/4 inch strips. Arrange strips on a Read More …
Applesauce makes this twist on a classic meatloaf irresistible. Its flavored with Italian seasonings and topped with a mustard-catsup glaze, transforming this old-fashioned dish into a meal everyone will love. 24 servings/6 lb. Loaf 6 lb. ground beef, pork, veal, Read More …
Servings: 100 Portions (2 Pans) Portions: 1 Cup Each Pan Size: 18 by 24-inch Roasting Pan Temperature: 350 degrees F. Oven 16 lb. beans, kidney, lima or white, dry 5 gallon water, cold to cover (variable) water, hot 9 tablespoon Read More …
Source: Chef Joey Altman, Bay Cafe, San Francisco, California 1/4 loaf pound cake, cut into 1/4-inch slices 1 cardboard French fry container (ask politely and you shall receive) Cut pound cake slices in 1/4 inch strips. Arrange strips on a Read More …