Old-Style Spaghetti Sauce

  OLD-STYLE SPAGHETTI SAUCE Marinate the broth overnight. Pan-smoke your spices the next day. Blend a bunch of parsley with orange and carrot juices. Add the tomato paste and mushrooms and that's about it. It's easier than the directions make it sound. And it tastes about as old-style as I've created yet. This is before... Continue Reading →

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THE SOFT MELT

All grilled cheese sandwiches don’t have to meet the melt requirement, whereby the cheese oozes and drips. Sometimes, hot and soft is just as acceptable, especially when using a thicker sliced cheese. Bring it to room temperature before pan-grilling it and soft will be just as enjoyable. To help bring the internal temperature of the... Continue Reading →

Creamy-Style Frozen Veggie Soup

CREAM-STYLE FROZEN VEGGIE SOUP The frozen veggies of the day are broccoli, cauliflower and carrot.  Add water, flavor concentrates - in this case mushroom base and poblano pepper concentrate - plus a few seasonings, diced celery and you have a creamy rich soup once blended. We add the celery after the soup is blended for... Continue Reading →

Saffron Pickle Juice Dressing

SAFFRON PICKLE JUICE DRESSING Save your pickle juice! Then make this delectable runny yolky textured dressing for salads and vegetables of all types! There's only 3.5 grams of fat in the entire amount! For home or restaurant. Everybody has leftover pickle juice. This is how you use it. YES. Makes 3-3/4 cups 2 c. bread... Continue Reading →

Is Pasta Marinara On Your Menu? Why Not?

Everybody loves spaghetti and meatballs or pasta marinara. One might think - money-making-wise - that every food joint in the country would have their own special recipe. Why not? I would - if I wanted to sell what people liked. Plant meatballs of course. Here's a link for SHARON'S MEATBALLS AND LINGUINI SHARON’S MEATLESS MEATBALLS... Continue Reading →

Twice Cooked Skillet Potatoes – using leftover baked potatoes

TWICE COOKED SKILLET POTATOES If you serve main dishes at your restaurant, chances are you serve baked potatoes. Even if you don't serve breakfast, you can still utilize your leftover bakers by offering this skillet main dish as a special! Makes about 9 cups 2 T. extra virgin olive oil 1 jumbo sweet onion, cut... Continue Reading →

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 →

AFC Persimmon Tonic Water Dressing ©

AFC PERSIMMON TONIC WATER DRESSING © A simple, creamy, light, rich, persimmon salad dressing with the uncanny ability to make all the ingredients in your salad shine - a blessing. For special occasions when you are out to IMPRESS! Oh, and the surprise ingredient? Diet Tonic Water. Wow. It works. Perfect for fruit salads! Makes... 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 →

BIRD SOUP?

 BIRD SOUP?  That's what you wanted? Well, here it is. Only without the bird. Better without the bird! Guaranteed. Makes 22 cups Prep your veggies first: 1 lg. red onion, cut into 1/2 inch squares 1 lb. fresh beets, peeled and cut into 1/2 inch cubes   1 lb. baby carrots, cut from end to... Continue Reading →

Soft-Fri Saffron Potatoes And Corn – two way

SOFT-FRI SAFFRON POTATOES AND CORN - two way For restaurants with leftover baked potatoes  - or home chefs who want to uptick your skillet potatoes - try this version of home fries and/or potato salad. It works great! Makes 9 cups Bake potatoes: 2-1/2 lbs. russet potatoes - the kind you find in the grocery... Continue Reading →

GRILLED ALMOND BUTTER PUB SANDWICH

GRILLED ALMOND BUTTER PUB SANDWICH Perfect blend of taste sensations. Great on all breads - even raisin. So easy, so good. Perfect Pub fare! An ice-breaker, conversational sandwich! Makes 1 or 2, depending on size of bread (square or deli size) 1/3 c. Jif Almond Butter, room temperature 3 T. chopped sweet onion 3 T.... Continue Reading →

HOT AND SOUR CAULIFLOWER SOUP

HOT AND SOUR CAULIFLOWER SOUP A hot and sour cauliflower soup with spinach, leftover baked potato and carrot ribbons floating with udon Japanese noodles and cilantro oil in a white miso, garlic, coriander and smoked paprika broth! The best hot and sour soup I've ever tasted! Makes 24 cups 20 c. water 12 firmly packed... Continue Reading →

AFC BLOOD RED ITALIAN SAUSAGE BURGER©

AFC BLOOD RED ITALIAN SAUSAGE BURGER© Hamburg is soft-textured. It's not hard - even when cooked. These burgers replicate that texture. Isn't it convenient to be able to take some dough from the refrigerator, form a patty and fry it? You can also bake the patties and refrigerate till ready to reheat and serve! Perfectly... Continue Reading →

WILD NOODLE SOUP

WILD NOODLE SOUP A new approach to the noodle soup - the broth is in the solid ingredients. Plus meat, meat and more meat. Where's the meat? In the blackeye peas and wild rice. Animal eaters won't believe there's no animal in this soup. Plant-eaters won't believe there's no fake meat in this soup! Makes... Continue Reading →

AFC VEG BLOOD BURGER©

Taste The Sizzle! AFC VEG BLOOD BURGER© Great news! A homemade burger that tastes and textures just like a beef burger - blood and all! Easy to make. Fry them fresh, or bake and refrigerate or freeze. Taste The Sizzle! For meat-eaters and vegans! I'm lovin' it! Makes 7-8 cups burger dough (depending on how... Continue Reading →

VEG SAUSAGE & PINEAPPLE GREEK PITA

VEG SAUSAGE & PINEAPPLE GREEK PITA Fried Veg sausage crumbles, fresh spinach and fried pineapple on grilled Greek Pita flatbread spread with chipotle mayo and beer mustard! A 'take it to the bank' sandwich! Makes 1 sandwich 14 oz. tube Gimme Lean Veggie Sausage by Lightlife - break off enough for 1 sandwich, about 1/4... Continue Reading →

STEVE’S DERBY STEW

 STEVE'S DERBY STEW Mushroom, black bean and tomato stew with fresh garlic, white wine and cilantro. Makes 18 cups 2 T. olive oil 1 T. margarine 24 oz. fresh mushrooms (white and/or baby portobellos), washed, trimmed and quartered (if large, then cut into 6ths) 2 med. sized sweet onions, peeled, then diced into 1/2 inch... Continue Reading →

SLOPPY JOE CHILI BEAN SOUP

SLOPPY JOE CHILI BEAN SOUP A thick, fragrant, big flavor vegetable bean soup with orzo pasta. Hearty like a chili! Makes 18-1/2 cups 3 T. corn oil 4-6 sm. yellow onions, diced into ½ inch squares 4 c. fresh cut green cabbage, ¾ inch squares 1 t. salt 2, 14.5 oz. cans sliced carrots including... Continue Reading →

TOMATO, VEGGIE, HERB AND SPICE SOUP

TOMATO, VEGGIE, HERB AND SPICE SOUP Served with orzo pasta. Simply made and simply delicious!  Grape leaves, a surprising addition. A soup designed for restaurants! Makes 32 cups 106 oz. can whole Italian peeled tomatoes in tomato puree with basil leaf; yes, you read it correctly, it’s 106 oz.  (I used San Marzano brand); cut tomatoes... Continue Reading →

TOMATO CARROT HERB SOUP for restaurants

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 6 lb. 6 oz. can GFS Stewed Tomatoes including liquid; remove 3-4 c. solids plus liquid from can, and blend in blender till pureed... Continue Reading →

TOMATO RICE STEW for restaurants

 TOMATO RICE STEW for restaurants with cabbage, baby carrots, baked beans and roasted peppers.  Seasoned with garlic, caraway and ginger. Sweet, tart and mildly spicy! Gluten-free and fat-free!! Makes approx. 33 cups 6 lb. 6 oz. can stewed tomatoes 1 lb. baby carrots 1 sm. green cabbage, outer leaves removed, cored and cut into 1... Continue Reading →

KALAMATA RED GRAVY

KALAMATA RED GRAVY Greek olives, beets, onion soup mix, extra virgin olive oil and spices combine to create a light, salty, savory gravy that everybody will love - vegans and animal-eaters alike! Makes about 4 cups 3-1/2 c. water 1 envelope from a 2 oz. box onion soup mix (I used 4C brand) 14.5 oz.... Continue Reading →

24 CARROT GOLD

Want to try a new featured side dish vegetable at your restaurant? Try the best carrots you've ever tasted. JUICY CARROTS!

PINEAPPLE PINE NUT DRESSING

PINEAPPLE PINE NUT DRESSING Gordon Food Store brand Pineapple Topping combined with pine nuts, cacao beans, Napa Valley Naturals Champagne Vinegar and maple syrup! Tastes like dessert. Serve over salad greens or fresh fruit! Makes approx. 4 cups 1/2 c. cacao (cocoa) beans, soaked in 2 c. water overnight, drain, reserving water 1/2 c. pine... Continue Reading →

ROASTED BEET BURGER

ROASTED BEET BURGERS Large roasted beets, cut into 1/2 inch steaks and served on a pumpernickel bun with veggie mayo, mustard, lettuce, Creamy Original Chao Cheese by Field Roast and Manicini Fried Peppers with Onion. A great way to enjoy a burger if you don't eat animals and can't find veggie replacement meats where you... Continue Reading →

PICKLE POT BEANS

PICKLE POT BEANS Beans, sweet pickles, Black & Tan beer, prunes, fresh ginger and soy bacon combined with smoky paprika, coriander, garlic, mustard and extra virgin olive oil. Beautiful achievements of flavors and textures! Rich in all ways! Served with fresh cilantro sprigs! Makes about 15 cups 117 oz. can Bush's Bean Pot Vegetarian 1-1/2... Continue Reading →

SWEET VEGGIE CREME FRAICHE

SWEET VEGGIE CREME FRAICHE A simple recipe for creme fraiche using only four ingredients! You'll love it! Makes 2-1/3 cups 12.3 oz. pkg. Silken style extra firm tofu 1-1/2 c. Rich's Non-Dairy Whip Topping (it comes in liquid form) 2 T. fresh lemon squeeze 1/4 t. salt Break tofu into pieces as you place it... Continue Reading →

PINEAPPLE PUMPKIN PUDDING

Looking for a fairly healthy but delicious holiday dessert that's easy to make and serves a bunch?

How To Make: EASY CHOCOLATE MOUSSE

EASY CHOCOLATE MOUSSE Chocolate Mousse can't get easier than this. Perfect for restaurants that want to serve a small, elegant dessert, requiring little time and only two ingredients. Your dining guests won't believe this mousse isn't made from egg whites in the French tradition! Makes as much as you want Rich's Whipped Non-Dairy Topping, I... Continue Reading →

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