TOMATO CARROT HERB SOUP for restaurants

#AFC GLOBAL

TOMATO CARROT HERB SOUP for restaurants

Made with vegetarian beans, roasted peppers, corn and spinach. Seasoned with garlic,  basil, coriander and mint. Served with a lemon slice float!

Makes 37 cups

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BAKED BEAN BEER SOUP for restaurants

#AFC GLOBAL

BAKED BEAN BEER SOUP 

Canned brown sugar baked beans combined with sauteed pineapple, onion and mushrooms. Flavored with beer, white wine and sage.  Made creamy with a Tofutti Better Than Cream Cheese and fresh orange blend! 

Makes 19 cups

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African Cricket Chili – therapeutic too

AFRICAN CRICKET CHILI - therapeutic too A 'Cure Whatever Ails You' Soup. Or at least you'll think you're cured. Hibiscus, lavender, black forbidden rice with lots of veggies, herbs and spice makes the alternative cricket tastes especially nice! MAKES 24 cups Make the black rice > 2 c. black forbidden rice, rinsed till water runs... Continue Reading →

Broccoli Baked Bean Pot – cooking with large cans

https://chefdavies-tight.com/2017/12/13/afc-coral-horseradish-sauce/ BROCCOLI BAKED BEAN POT This dish does not require much cooking time. Serve as a stew or as a topper for baked white or sweet potatoes. I went the sweet potato route this time. The horseradish element in the sauce works well with the sweet of the potato. Hearty, filling, but you leave the... Continue Reading →

Stewed Tomato Bean Pot – cooking with large cans

Today we're cooking primarily with cans - restaurant-size cans for restaurant or home use. We've selected the following: I'm going to give you the brand along with the ingredients and size can, just to give the people who produced the product some credit for a job well done. 102 oz. can Dunbar's Sweet Bell Pepper... Continue Reading →

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