Categories
CARROTS COOKING WITH LARGE CANS/bags TOMATOES

TOMATO CARROT HERB SOUP for restaurants

Originally posted on CHEF DAVIES-TIGHT™ AFC CULINARY CAMPUS™ :
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…

Categories
COOKING WITH LARGE CANS/bags

BAKED BEAN BEER SOUP for restaurants

Originally posted on CHEF DAVIES-TIGHT™ AFC CULINARY CAMPUS™ :
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 1/4 c. extra virgin olive oil 5-6 sm. yellow…