Lily’s Vegan Duck ala Sharon Does it taste and texture like animal duck? I never had animal duck, so dunno. Steve used to order Peking Duck whenever we went Chinese if it was on the menu. One thing I do know is it wasn’t gamey. Tender, delicious, seasoning appropriate for duck. Subtle, should please allContinueContinue reading “Lily’s Vegan Smoked Duck ala Sharon”
Category Archives: PEPPERS
Oven-Roasted Pablano Peppers and Hatch Chilies
OVEN-ROASTED PABLANO PEPPERS AND HATCH CHILIS 1-1/4 lbs. fresh pablano chilies, or 4 X-lg., washed and drained 1-1/3 lbs. fresh hatch chilies, or 10 lg. (also called green chilies), washed and drained Place all peppers on wire rack over large baking sheet. Bake in preheated 400 degree oven for 45 minutes, turning once halfway through.ContinueContinue reading “Oven-Roasted Pablano Peppers and Hatch Chilies”
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, cutContinueContinue reading “Twice Cooked Skillet Potatoes – using leftover baked potatoes”
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 theContinueContinue reading “Broccoli Baked Bean Pot – cooking with large cans”
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 PepperContinueContinue reading “Stewed Tomato Bean Pot – cooking with large cans”
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 groceryContinueContinue reading “Soft-Fri Saffron Potatoes And Corn – two way”
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 tomatoesContinueContinue reading “TOMATO, VEGGIE, HERB AND SPICE SOUP”
How To Make: PICKLED ROASTED YELLOW PEPPERS
PICKLED ROASTED YELLOW PEPPERS Sweet yellow peppers roasted with extra virgin olive oil, then packed in jars with apple cider vinegar, fresh sprigs of rosemary, garlic and whole cloves. Use as a side dish condiment, on sandwiches, in salads (potato, bean, rice, pasta, greens) or in hot rice or bean dishes! Versatile and delicious! PicklesContinueContinue reading “How To Make: PICKLED ROASTED YELLOW PEPPERS”
How To Make: TOP SHELF STUFFED PEPPERS
TOP SHELF STUFFED PEPPERS Sauteed eggplant, onion and peppers mixed with a multi grain and legume mix. Stuffed into pepper shells, topped with fresh tomato slices and a Lemon Mint Tomato Sauce! Fit for royalty! * This recipe can also be used for stuffed cabbage rolls Stuffing makes about 7 cups, enough for 9 pepperContinueContinue reading “How To Make: TOP SHELF STUFFED PEPPERS”
ANIMAL-FREE SOUS-CHEF™ 