2007 RSF Food Committee/Expanded Recipes
From FreeWiki
These amounts should not be used as a guide. they are far to large
Red Beans and Rice (80 servings)
Doubled from 40 servings
- 20 cans red kidney beans (+10)
- 10 large onion, chopped (+5)
- 10 bell pepper, chopped (+5)
- 50 ribs celery, chopped (+25)
- As much garlic as you like, minced (I like lots, 5 or 6 cloves[50-60 cloves?]) (+30)
- 10 lbs. (Sub in tofu/soy meat) (+5lb)
- 5 to 10 tsp. dried thyme leaves, crushed
- 10-20 bay leaves
- As many dashes hot sauce to taste
- Worcestershire sauce to taste
* Creole seasoning blend, to taste; OR, red and black pepper to taste * 20 tablespoons onion powder * 20 tablespoons garlic powder * 20 tablespoons dried oregano leaves * 20 tablespoons dried sweet basil * 10 tablespoon dried thyme leaves * 10 tablespoon black pepper * 10 tablespoon white pepper * 10 tablespoon cayenne pepper * 10 tablespoon celery seed * 50 tablespoons sweet paprika * Salt to taste
- Rice (30 cups)
- Pickled onions (optional)
Sweet Potato Soup (50 servings)
50 serving (x 12.5)
- 12.5 Tablespoon flour
- 12.5 Tablespoon unsalted margrine
- 18 cup Vegetable broth
- 12.5 Tablespoon Light brown sugar
- 18 cup Sweet potatos
- 3 teaspoon Ground cinnamon
- 1 1/2 teaspoon Ground nutmeg
- 12.5 Cup soy milk
Gazpacho (200 servings)
200 Servings (x 25)
25 small clove garlic 50 tspns finely chopped fresh parsley 50 cups V-8 juice 125 tbspns redwine vinegar 50 tbspns olive oil 50 tbspns lemon juice 25 tspn sugar 50 tspn salt 6 1/4 tspn ground white pepper 50 tspn Worcestershire sauce 3 1/8 tspn tabasco sauce 25 large ripe tomatoe 50 tbspn finely minced fresh onion 13 fresh cucumber - unpared and diced 13 fresh green pepper - diced 12.5 tspn freeze-dried chives 25 tbspn fresh green onion tops - chopped 25 fresh yellow squash - diced, not peeled
Pita and Dips (200)
Hummus (100)
100 can (16 oz) garbanzo beans (chickpeas) 100 tablespoon (6 1/4 cups) olive oil 200 tablespoon (12 1/2 cups) tahini 200 to 400 tablespoon (12 1/2- 25 cups) lemon juice 200 cloves garlic, crushed 50 teaspoon cumin (1 1/2 cup) (more to liking) 100 teaspoon tamari (3 cup) (strong soy sauce)
Tofu and Tamari Dip (50)
Ingredients (use vegan versions): 50 garlic cloves, or use garlic powder 6 1/4 cup olive oil 400 oz. (25lb) soft tofu juice of lemon 6 1/4 cup of tamari black pepper to taste
Yogurt Dill Dip (100)
50 cups plain yogurt 200 tsp.(6 cups) Dijon mustard 200 tsp.(6 cups) fresh dill 100 shallots
Fennel Asparagus Soup (200 servings)
200 servings (x 25)
150 cups Vegetable broth 250 ounces pkg. frozen baby lima beans 25 cups small red boiling onions, whole pearl onions, or coarsely chopped onion 25 teaspoons fennel seed, crushed 6 1/4 teaspoons pepper 25 cups packaged, peeled baby carrots 25 medium fennel bulb 300 ounces asparagus spears, trimmed and cut into 1" pieces
Veg/Vegan Lasagna (40)
Vegan Lasagna (40)
(40 servings/ 4 trays)
lasagna noodles (enough for your pan, I use a 10x15 glass) 4 lb herbed tofu, x-firm 8 onions 8 bell peppers 4 package of frozen spinach 4 32 oz jar of your favorite spaghetti sauce 16 zucchini 4 cups broccoli finely chopped
Vegan Chilli (200)
Chili (for 200)
30ish large onions 30ish cups sliced celery 20ish cups corn kernels 60ish? cloves garlic, minced 40ish cups Textured Vegetable Protein 15ish cups shaved carrot 10 cups chopped carrot 990oz (aprox. 60 15oz cans) black beans/red kidney beans 1350oz (aprox. 90 15oz cans) crushed tomatoes 2 cups molasses
Chili powder Cumin paprika black pepper white pepper cayenne oregano salt
Curry and Rice (100)
vegetable curry
*10 Onions *15 bunches Green onions *30 heads Broccoli *30 heads Cauliflower *30 cups cut Mushrooms *35 Bell Peppers *30 Zucchini *20 lb. potato? *15 cans water chestnut?
*20 lb. (20 packages) extra firm Tofu *2-3 bottles Sweet soy sauce *kosher salt *black/white pepper
*2-4 small jars Green Curry Paste (300g) *25 cans Coconut Milk
*turmeric *cumin *coriander *cilantro *chili powder *salt *pepper
*Rice 40 Cups
Konafa (veg/vegan 20/60|80)
for vegan (80)
80 servings (x 8)
Shell *8 pound shredded fillo dough pastry *8 cups unsalted margrine, melted
Cream filling *32 Tbs (2 cup) cream of rice (or finely ground rice) *20 Tbs (1 1/4 cup)sugar *4 cups rice milk *16 cups rice milk ***20 cups rice Milk *4 cup coconut milk
Syrup *7 1/2 cups sugar *3 cup water *6 Tbs lemon juice *6 Tbs rose water, or orange blossom water
Rubarb Crisp (50)
(x 5)
INGREDIENTS * 5 cup water * 5 cup oatmeal * 5 cup packed brown sugar * 5 teaspoon ground cinnamon * 2 1/2 cup margrine, melted Filling * 20 cups chopped fresh rhubarb * 15 tablespoons water * 2 1/2 cup white sugar * 2 1/2 teaspoon ground cinnamon * 10 tablespoons water * 15 tablespoons cornstarch
Apple Crisp (50)
(x 5)
INGREDIENTS * 30 apple - peeled, cored and sliced * 5 cup water * 5 cup oatmeal * 5 cup packed brown sugar * 5 teaspoon ground cinnamon * 2 1/2 cup margrine, melted
Fry Bread
* Lg bag Flour * 1 lb Salt * 2 cans Baking Powder * Water * 5 bags Raw Sugar (size sold at co-op)
* 6 bags Shelled sunflower * 6 bags flax seeds * 6 bags Dried Cranberries
Granola XX
Basic Salad (A staggering 850 servings over weekend)
* 85 heads Romane * 45 bags Spinach
* 20 bags of Carrots * 20 bags parsnips * 150 Bell peppers * 20 bunches Raddish * 85 Cucumbers
10 servings
*1 heads romane *1/2 bag spinich *2 bell peppers *1/4 bags of carrots *1/4 bag parsnips *1/4 bunch raddish *1 cucumbers
"What do we have on hand?" Salad (80)
(40 at thursday lunch & 40 at thursday dinner)
15 heads romane 15 bags dried cranberries 6 bags un-shelled sunflower 6 bags flax seed
Citrus Vinigrette (50)
INGREDIENTS * 3-3/4 cups olive oil * 1-3/4 cups and 2 tablespoons orange juice * 3/4 cup and 3 tablespoons lemon juice * 3-3/4 lemon, zested * 2 tablespoons and 1-1/2 teaspoons salt * 3/4 cup and 3 tablespoons honey * 1-3/4 cups and 2 tablespoons chopped fresh basil * 1/4 cup and 1 tablespoon white wine vinegar
Honey Garlic Vinaigrette (200)
INGREDIENTS * 25 cups extra virgin olive oil * 8-1/3 cups apple cider vinegar * 4-2/3 cups honey * 50 cloves garlic, minced
Balsamic Vinaigrette (a staggering 580 servings over the weekend)++ 200
* 50 cups extra virgin olive oil * 50 cups balsamic vinegar * 100 cloves crushed garlic * 2 cup ground mustard * 100 pinches salt * ground black pepper to taste
Grain Salad (50)
* 8 1/3 cup barley * 8 teaspoon fennel seed * 8 teaspoon cumin seed * 4 cup raisins, soaked in orange juice * 2 cup dried cranberry, soaked in water * 8 fennel bulb, chopped in 1/2 inch pieces * 8 medium zucchini, grated * 24 green onions chopped * 2 cup minced parsley * 6 2/3 cup pecans, toasted and chopped * 8 Winesap or other sweet apple, chopped in 1/2 inch pieces
VINAIGRETTE
* 2 teaspoon powdered cumin * 4 teaspoon salt * 16 tablespoons red wine vinegar * 3 cup Orange juice * Grated zest of 5 large orange * Grated zest of 5 lemon * 3 cup extra virgin olive oil
Corn and bean salad (200 servings)
For 200 (x 33.3...)
16 1/2 cup balsamic vinaigrette salad dressing 8 1/4 teaspoon seasoned pepper 8 1/4 teaspoon dried cilantro 4 1/8 teaspoon ground cayenne pepper 1/4 teaspoon ground cumin 66 (15 ounce) cans black beans, rinsed and drained 66 (15 ounce) cans whole kernel corn, drained 16 1/2 cup chopped onion 16 1/2 cup chopped green onions 16 1/2 cup red bell pepper, chopped
Agua de Cebada
x 12
*48 cups (12L) water *12 cups barley *12 tbsn (tspn?) raw sugar *12 tspn cinnamon *12 lemons (zest, juice)
- the water is put to boil.
- add the barley and lemon zest to water let cook during 45 minutes.
- Soon, the barley is strained and it separates of the water
- add sugar, cinnamon, lemon juice.
- Optionally, rodaja of lemon can be added to him to water one or a trocito of cinnamon.
