Free Recipes Archive
Salad 2 cups thinly sliced cucumbers or zucchini 2 cups thinly sliced carrots 1 red onion, sliced and separated into rings 24 cherry tomatoes, halved 1/2 cup sliced celery leaf lettuce Dressing 1 cup wine vinegar 3/4 cup sugar 1/4 Read More …
6 small red onions, quartered 500 g potatoes, peeled & cut into large chunks 1 lb 30 ml olive oil 2 tbsp 1 garlic clove, crushed 5 ml fresh thyme 1 tsp 2 large zucchini, cut into large chunks 115 Read More …
2 red bell peppers, cut into 1/2-inch strips 2 small zucchini, cut into 1/2-inch slices 1 large white or red onion, halved and cut into 1/2-inch wedges 1/4 cup olive oil 2 tablespoons lemon juice 2 tablespoons white wine vinegar Read More …
A tangy medley of thinly sliced eggplant, zucchini, tomatoes, beets and A.1. Sauce. plum tomatoes, sliced, grilled 3 lb. or 2 qt. red beets, sliced, grilled 2 lb. + 6.4 oz. or 2 qt. eggplants, sliced, grilled 2 lb. or Read More …
1/3 cup canola oil 6 onions, chopped 6 cloves garlic, minced 8 carrots, rounds or halves 8 potatoes, cubed 3# green beans, stemmed and cut in 1″ lengths 6 squash, quarter rounds 2-3 parsnips, cubed 3# mushrooms, stemmed and sliced Read More …
1/3 C canola oil 6 lg onions, chopped 8 garlic cloves, minced 6 lg. carrots, cubed 8 potatoes or yams(or a combination), cubed 2 or 3 squash, cubed 4 peppers, cubed 3 chili peppers #10 can tomatoes, squished 1 bag, Read More …
1/3 cup olive oil 6 large Spanish onions, chopped 8 carrots, chopped 8 garlic cloves, minced 12 chopped potatoes 6 squash, chopped 3 bell peppers, chopped 1/4 Tablespoon cayenne pepper 1 Tablespoon ground coriander 1 Tablespoon salt 8 fresh tomatoes, Read More …
2 gal. Soup stock 3 Bay leaves 3 c Carrots, diced 3 c Celery, diced 2 c Onions, chopped 1/2 c Rice 2 qt Tomatoes 1 can beans, no. 2 size 2 Tbsp. Salt 1/4 ts Pepper Heat the stock Read More …
12 lbs. frozen peas, thawed 12 lbs. frozen corn, thawed 12 cans sliced water chestnuts, drained (8 oz. cans) 3 c. sliced green onions 6 cups mayo or salad dressing 2 1/4 c. milk 2 1/4 c. parmesan cheese 3/4 Read More …
4 lb. chicken 4 lb. carrots, diced 1 large stalk celery 4 lb. potatoes, diced 5 lb. onions, chopped 1 lb. English peas (fresh or frozen or canned) 2 lb. corn (fresh, frozen or canned) 64 oz. tomato soup Cook Read More …
Servings: 100 Portions (6 1/4 Gallons) Portions: 1 Cup Each 4-No. 2-1/2 can (4 lb) soup, dehydrated, tomato-vegetable with noodles 6-1/2 gallon water, boiling Stir soup mix into boiling water. Return soup mixture to a boil. Reduce heat. Cover and Read More …
Servings: 100 Portions (6 1/4 Gallons) Portions: 1 Cup Each 4-No. 2-1/2 can (4 lb 12 oz) soup, dehydrated, chicken-flavored with noodles 6-1/2 gallon water, boiling 5 lb. mixed vegetables, frozen Stir soup mix into boiling water. Add frozen vegetables. Read More …
Servings: 100 Portions (6 1/4 Gallons) Portions: 1 Cup Each 5 gallon stock, beef 1-1/2 quart (2 lb) carrots, fresh, diced 1-1/2 quart (2 lb) onions, dry, chopped 1-1/2 quart (2 lb) celery, fresh, chopped 1-1/2 cups (8 oz) peppers, Read More …
Servings: 100 Portions (2-1/4 Gallons) Portions: 1/3 Cup Each Pan Size: 18 by 24-inch Roasting Pan 4 1/3 cups (1 lb 4 oz) carrots, raw, diced 3 cups (1 lb) onions, chopped 1 lb 4 oz peas, frozen Sauté carrots Read More …
50 servings 100 servings Lasagna noodles 42 each(2 pounds, 13 ounces) 84 each(5 pounds, 10 ounces) Vegetable oil 1/4 cup 1/2 cup Fresh zucchini, sliced 2 1/2 cups(1 pound) 1 quart, 1 cup(2 pounds) Fresh mushrooms, sliced ORCanned mushrooms, Read More …
Servings: 100 Portions Portions: 3/4 Cup each 7 lb. lettuce, fresh, trimmed 2 lb. (1 1/2) quart carrots, fresh sliced, 1/4-inch 2-1/4 quart (3 lb) celery, fresh, diced, 1/4-inch 1-1/2 quart (2 lb) peppers, sweet, fresh, diced, 1/4-inch Trim, wash, Read More …
Servings: 100 Portions Portions: 1/2 Cup Each 3/4 cup (3-1/2 oz) milk, nonfat, dry 1-3/4 cups water, warm 1 quart (2 lb) salad dressing 2 teaspoon pepper, black 2 tablespoon mustard, prepared 3 tablespoon (2 oz) salt 1-3/4 cups (12 Read More …
Servings: 100 Portions Portions: 1/2 Cup Each 3 quart (6 lb 5 oz or 1-No. 10 can) beans, green, canned 3 quart (6 lb 9 oz or 1-No. 10 can) carrots, canned, slices or quarters 3 quart (6 lb 9 Read More …
Servings: 100 Portions Portions: 1 Cup 7 lb. lettuce, fresh, trimmed 3-1/2 quart (2 lb) cabbage, fresh, shredded 3 quart (3 lb) celery, fresh, sliced, 1/4-inch 2-1/4 quart (3 lb) cucumbers, fresh, pared, sliced, 1/8-inch 1-1/2 quart (2 lb) onions, Read More …
Not a true souffle, but an excellent hot main or side dish. Low fat, high calcium as designed here. Preheat your oven to 350 degrees and put a big flat pan full of water on the bottom of the oven. Read More …
Crisp and Tasty Veggie Platters Prepare fresh vegetables except mushrooms at least the day before the party. Some will keep longer: see table. Wash and cut vegetables in desired shapes and sizes. Rinse in water which has lemon juice, Fruitfresh Read More …
(Single Strength, Concentrated and Instant) TYPE CAN SIZE AMOUNTS FOR 1 GALLON (128 oz) AMOUNTS FOR 3-1/8 GALLONS (100-4 oz portions) 1. Juice, Canned, Single Strength Apple, cranberry juice cocktail, grape, grapefruit, grapefruit and orange, orange, pineapple, tomato and vegetable Read More …
(Single Strength, Concentrated and Instant) TYPE CAN SIZE AMOUNTS FOR 1 GALLON (128 oz) AMOUNTS FOR 3-1/8 GALLONS (100-4 oz portions) 1. Juice, Canned, Single Strength Apple, cranberry juice cocktail, grape, grapefruit, grapefruit and orange, orange, pineapple, tomato Read More …
2 cups cauliflower flowerets 1 1/2 cups sliced carrot 2 cups fresh or frozen sugar snap peas, thawed 8 bacon slices, chopped 1 garlic clove, minced 1 cup cider vinegar 1 tablespoon sugar 1/2 teaspoon salt 2 green onions, sliced Read More …
284 ml chicken broth 10 oz 375 ml uncooked couscous 2 1/2 cup 25 ml vegetable oil 2 tbsp 250 ml mushrooms, sliced 1 cup 250 ml onions, chopped 1 cup 250 ml carrots, shredded 1 cup 5 ml ginger, Read More …
175 ml zucchini, chopped 3/4 cup 250 ml broccoli, chopped 1 cup 175 ml mushrooms, sliced 3/4 cup 175 ml carrot, shredded 3/4 cup 1/2 red pepper, chopped 1/2 125 ml bottled ranch salad dressing 1/2 cup 4 pita pocket Read More …
50 ml butter 4 tbsp 750 ml zucchini, coarsely chopped 3 cup 250 ml onion, chopped 1 cup 375 ml corn kernels 1 1/2 cup 50 ml red or green pepper, diced 1/4 cup 125 ml fresh parsley or cilantro, Read More …
10 ml butter 1 tsp 1 large onion, chopped 1 clove garlic, minced 1 medium green pepper, chopped 1 small red pepper, chopped 2 medium carrots, shredded 10 ml chili powder 2 tsp 7 ml cumin 1 1/2 tsp 5 Read More …
3 medium carrots, cut into julienne strips 3 medium parsnips, cut into julienne strips 1 small rutabaga, cut into julienne strips 2 small turnips, cut into julienne strips 45 ml butter or margarine, melted 3 tbsp 2 ml dried thyme Read More …
This recipe makes a great vegetarian entrée, super antipasto, or serve it with grilled steaks. You can prep the vegetables ahead, and marinate a few orders per shift, or pre grill and re heat in the oven to order. Marinade: Read More …
This recipe makes a great vegetarian entrée, super antipasto, or serve it with grilled steaks. You can prep the vegetables ahead, and marinate a few orders per shift, or pre grill and re heat in the oven to order. Marinade: Read More …
Makes 4 servings 2 tablespoons water 1 cup zucchini, thinly sliced 1-1/4 cups yellow squash, thinly sliced 1/2 cup green bell pepper, cut in 2-inch pieces 1/4 cup celery, cut in 2-inch pieces 1/4 cup chopped onion 1/2 teaspoon caraway Read More …
1 large carrot, grated 1/2 large turnip, peeled and grated 1 large potato, peeled and grated 1 medium sweet potato, peeled and grated 1/2 small onion, grated 2 large eggs, slightly beaten 2 tablespoons all purpose flour 1/2 teaspoon salt Read More …
Source: Peking Duck House, Closter, New Jersey 1 tablespoon canola oil 3 ounces bamboo shoots, chopped 3 ounces mushrooms, chopped 2 ounces water chestnuts, chopped 2 ounces celery, chopped 1 ounce carrots, chopped 1/2 tablespoon lite soy sauce 1/4 ounce Read More …
2 dozen potato and cheddar cheese pierogies 4 pieces Heavy duty aluminum foil (11″x11″) 1 large zucchini, sliced 10 fresh mushrooms, sliced 1 medium onion, sliced 1 cup mixed red, green, and yellow sweet peppers, sliced 1 cup Barbecue sauce Read More …
Source: Chef Jim Cropper -Bahama Breeze Restaurant, Phoenix, Arizona 2 teaspoons extra-virgin olive oil 1 large clove garlic, minced 1/2 red bell pepper, julienned 1/2 yellow bell pepper, julienned 1/2 green bell pepper, julienned 1/2 chayote squash, seeded and sliced Read More …
12 fresh large mushrooms 2 small zucchini, cut into 1-inch angle-sliced pieces 3 tablespoons salad dressing 2 tablespoons lemon juice 1 teaspoon Worcestershire sauce 1/4 teaspoon salt 12 cherry tomatoes Place mushrooms in a bowl. Pour boiling water over them; Read More …
3-4 carrots sliced diagonally 1-2 small zucchini ( or remove seeds), sliced diagonally and then halved 1 small red onion, sliced thick broccoli florets, divided 1-2 Portobello mushrooms, slice 1/3 inch thick 2 cloves garlic, minced Combine prepared vegetables in Read More …
Keep vegetables warm in the oven if necessary so all the ingredients are hot when assembled. We used fresh spinach pasta sheets, but any flavor may be substituted. Lasagna noodles may also be used; just be sure to adjust the Read More …
2 tablespoon olive oil 1/2 cup sliced celery 1/2 cup chopped onion 2 carrots, thinly sliced 1 clove garlic, minced 1 teaspoon ground cumin 1/2 teaspoon paprika 1/4 teaspoon ground ginger pinch of cayenne pepper 1 can (14-1/4oz) chicken or Read More …
90 g butter 3 carrots; sliced 40 g plain flour 300 ml milk; + extra to glaze 1 small cauliflower; broken into florets 110 g broccoli 50 g pearl barley 2 tablespoons fresh parsley; chopped 110 g plain wholemeal flour Read More …
Yield: 4 Servings 1/4 cup Sliced almonds Sauté liquid of choice 1 each Large onion 1 teaspoon Bottled minced garlic 1 tablespoon All purpose flour 2 teaspoon Curry powder 1/4 teaspoon Cayenne pepper 1 each 16 ounce package frozen mixed, Read More …
Serving Size : 6 FILLING 2 teaspoons olive oil 1 small onion, diced 3 cloves garlic, chopped 1 small zucchini, diced 1/2 cup sliced wild mushrooms or domestic mushrooms 1 red bell pepper; roasted, peeled, seeded, and diced 1/4 cup Read More …
Source: Executive Chef Jason Hill, San Andreas Grill, Mountain High Ski Resort, Wrightwood Zucchini, sliced Yellow squash, sliced Whole mushrooms Red onions, quartered Marinate vegetables in a little melted butter and season with salt and pepper. Place on skewers and Read More …
1 cup uncooked long grain rice 2-1/4 cups water 2 to 3 tablespoon onion or vegetable soup mix 1/4 teaspoon salt 2 cups frozen corn, peas or mixed vegetables In a saucepan, combine rice, water, soup mix and salt; bring Read More …
16-oz. pkg. frozen broccoli, carrots and cauliflower 10-oz. can cream of mushroom soup 4 ounce Swiss cheese, shredded 1/2 cup sour cream 1/4 teaspoon pepper 4-oz. jar diced pimento, drained 2.8-oz. can French-style onion rings Thaw and drain vegetable mixture. Read More …
Makes 4 servings 7 ounces canned tomatoes, whole 1/8 pound green beans, fresh, sliced 1/8 pound fresh okra, cut into 1/2-inch lengths 1/8 cup finely chopped green bell pepper 1/8 tablespoon chopped fresh basil 1/8 teaspoon fresh oregano, chopped 1/4 Read More …
Source: El Torito Executive Chef Pepe Lopez 1 cup corn kernels 1 cup diced zucchini 1/2 cup diced yellow onions 1/2 cup diced tomatoes 1/2 cup diced roasted Anaheim chiles 2 teaspoons salt 1/2 teaspoon black pepper 2 cloves fresh Read More …
Serving Size : 4 4 medium bell peppers 1 teaspoon oil 1/2 cup onion, chopped 1 teaspoon minced garlic 1 small zucchini, diced 14-1/2 ounces whole tomatoes, in thick puree 1/2 teaspoon Italian seasoning 1 cup corn, fresh or frozen Read More …