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

Continue reading →

Advertisements

Batali Meets Gardein

#1 AFC INTERNATIONAL

BATALI MEETS GARDEIN

Mario Batali’s Bronze Extruded Tortiglioni tossed with a Pasta Rub of Pumpkin Seed Snow, smoked paprika and garlic. Tossed with a saute of Gardein Chick’n with peppers and red onion in a smokey tomato marinara and peas with a splash of orange! And it’s all cooked up in Guy Fieri’s non-stick cast iron fry pan! Oh, and a fresh basil garnish!

Makes 15 cups pasta w/sauce


16 oz. box Bronze Extruded Pasta Tortiglioni style (large ribbed tubes) – I used Mario Batali brand – cooked in lots of sufficiently salted boiling water till tender, then drained and left in colander to continue the drain, shaking them every few minutes to reposition the tubes in the colander – we want as little moisture as possible on the tubes

Smokey Marinara With Onions Peppers And Peas:

2 T. extra virgin olive oil

10.5 oz. pkg. froz. Gardein Chick’n Strips…

View original post 922 more words

African Cricket Chili – therapeutic too

AFRICAN CRICKET CHILI 1

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

Continue reading →

Broccoli Baked Bean Pot – cooking with large cans

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 table feeling good about the experience. New, different but familiar! Just how I like it!

Makes 11 cups stew/sauce

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 3 cups

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.

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

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 in 5 and 10 pound bags – scrub under tap water, place wet on oven rack and bake at 400 degrees till fork-tender (long-pronged fork slides in and out easily when inserted into middle of potato), cool in refrigerator till ready to use; or use already baked leftover potatoes – mine went for 65 minutes in the oven – when cool, cut into 1/2 inch cubes (do not peel).

Cook corn:

Cook 6 ears sweet white and yellow corn in boiling water in covered pot for 10 minutes. Turn heat off and let set for 10 minutes longer. Drain. When not too hot to handle, cut kernels from cobs and set aside.

Let’s make some Soft-Fri Potatoes:

2 T. grape seed oil

1 lg. sweet onion, diced

1 t. pink Himalayan salt

1 t. smoked paprika

1 t. mild curry powder

1 t. garlic powder

1 c. fresh squeeze orange juice

1 pinch of saffron threads

1/2 c. diced sweet red roasted pepper

salt and pepper to taste

fresh parsley garnish (optional)


In extra-large skillet, over medium heat, melt grape seed oil.

Add onion and cook till partially wilted.

Add potato cubes all at once plus 1 teaspoon salt. Toss to coat with oil, then saute till edges of potatoes begin to soften.

Add corn all at once. Stir to distribute.

Add smoked paprika, curry, garlic, orange juice and saffron, then stir to mix well without smashing the potatoes.

Salt and pepper to taste, then cook, uncovered, about 10 minutes.

Add roasted pepper dice, adjust for salt and pepper again, then remove from heat.

Either serve right away as home fries with a parsley garnish, or chill for service later. You can reheat or serve cold. I prefer cold, but I must say that I alternate between hot and cold with these. They’re just plain good no matter the temperature.

When served as a potato salad, you may prefer to add veggie mayo – that tastes great too. Add the mayo just before serving if that’s the route you take. I like the low-fat method (hot, warm or cold), since I’m cutting back and these potatoes satisfy without the added fat.







 

GRILLED ALMOND BUTTER PUB SANDWICH

JIF ALMOND BUTTER - Edited

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)

Continue reading →

HOT AND SOUR CAULIFLOWER SOUP

HOT AND SOUR SOUP 1

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

Continue reading →

AFC BLOOD RED ITALIAN SAUSAGE BURGER©

BLOOD RED SAUSAGE BAKED

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 textured and flavored!

Makes 6-1/2 cups burger dough

Continue reading →

WILD NOODLE SOUP

CAULIFLOWER NOODLE SOUP 3

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 30 cups

Continue reading →

AFC VEG BLOOD BURGER©

IMG_0435 - Edited

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 firmly packed)

Continue reading →

VEG SAUSAGE & PINEAPPLE GREEK PITA

IMG_0705 - Edited

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

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
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

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

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

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 Continue reading →

KALAMATA RED GRAVY

IMG_0193 - Edited

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

Continue reading →

24 CARROT GOLD

24 CARROT GOLD

Steamed baby carrots sauteed till charred. Briefly cooked in a glaze made from Goya Cream Of Coconut and fresh squeezed lime. Topped with toasted coconut! Ever have juicy carrots? These are them! Best carrots we ever had!

Serves 4-6 

Continue reading →

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

Continue reading →

ROASTED BEET BURGER

my-beet-burger-1 - Edited

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 live. Made especially for you by me!

Making 1 burger at a time, from previously roasted beets

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

Continue reading →

SWEET VEGGIE CREME FRAICHE

sweet-creme-fraiche-processor - Edited

SWEET VEGGIE CREME FRAICHE

A simple recipe for creme fraiche using only four ingredients! You’ll love it!

Makes 2-1/3 cups

Continue reading →

PINEAPPLE PUMPKIN PUDDING

PINEAPPLE PUMPKIN PUDDING

It’s not that difficult to make a holiday dessert that’s fairly healthy for you! Great texture, great taste, and fills you up without remorse! Silk Nog, golden raisins, cocoa, pineapple, pumpkin, spice and everything nice! Happy to you!

Makes 9 cups

Continue reading →

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 used 2 cups liquid

dark unsweetened cocoa powder, as desired


Pour Rich’s Whipped Non-Dairy Topping in bowl. Whip with wire whisk till it forms stiff peaks. This will take a few minutes, so take your time. Transfer to refrigerator to chill overnight.

The next day the whipped cream will be thicker. Don’t immediately stir it.

Add dark cocoa powder to taste, stirring and folding it into the whipped cream till evenly distributed. Use as much as you want.

Transfer to very small dessert dishes or small souffle cups.

Draw a flat knife over the top to create a flat, even surface. Refrigerate till ready to serve.

Notes: Once assembled and refrigerated, this mousse will last several days. It won’t separate.

It needs no additional whipped cream for topping.

The whipped topping is already sweetened, so it needs no more. It needs no vanilla either. It’s all about the chocolate, and it is so good!

http://richwhip.com

RICH'S WHIP CREAM 1

RICH'S WHIP CREAM 2



BLACK STRIPE