Smokey Turkey Almond Mole

Servings: 4 Participants: 5
1/2 cup Roasted almonds 2 1/2 cups = 20 oz
1/2 teaspoon Vegetable oil 2 1/2 teaspoons = 0.41667 oz
2 each Anaheim chiles 10 each = 10 each
1 cup Onion chopped 5 cups = 40 oz
1 each Garlic clove crushed 5 each = 5 each
1 can Chipotle chiles in adobo sauce 5 cans = 5 cans
1 cups Crushed tomatoes fire-roasted 5 cups = 40 oz
1 tablespoon Sugar 5 tablespoons = 2.5 oz
1/2 teaspoon Ground cumin 2 1/2 teaspoons = 0.41667 oz
1/4 teaspoon Salt 1 1/4 teaspoons = 0.20833 oz
1/8 teaspoon Ground cloves 5/8 teaspoons = 0.10417 oz
2 each Tortillas torn into small pieces 10 each = 10 each
1 can Vegetable broth 5 cans = 5 cans
1 tablespoon Wine vinegar 5 tablespoons = 2.5 oz
3 cups Turkey Breast chopped 15 cups = 120 oz
Prepare for group:
1.Place almonds in a food processor, process until smooth.
2. Heat oil in large skillet over med-high heat.
3. Add Anaheim chiles, saute 1 min or until softened.
4. Add onion and garlic, saute 4 min
5.Remove one chipotle chile from can, cut in half. Add to onion mix.
6. Bag remaining chiles.
7. Add tomatoes and next 6 ingredients, bring to boil. Reduce heat, simmer for 15 min.
8. Spoon mixture into food processor, process until smooth. Return to pan.
9. Stir in almond mix and vinegar, cook 1 min. Stir in turkey. Bag
Day of cooking:
1. Thaw, and heat up to desired temperature.
2. Garnish with Cilantro, if desired.
Pork and Herbed White Beans
Servings: 4 Participants: 5
1 can White beans 5 cans = 5
1 1/2 tablespoons Olive oil 7 1/2 tablespoons = 3.75
1 pound Boneless Pork picnin roast 5 pound = 5
1/2 teaspoon Salt 2 1/2 teaspoons = 0.41667
1/2 teaspoon Black pepper 2 1/2 teaspoons = 0.41667
2 cups Chicken broth 10 cups = 80
1/2 cups Water 2 1/2 cups = 20
2 each Thyme sprig 10 each = 10
1 each Sage sprig 5 each = 5
2 cups Onion chopped 10 cups = 80
1/2 cups Carrot chopped 2 1/2 cups = 20
6 each Garlic cloves chopped 30 each = 30
Prepare for group:
1. Rub 1/4 tsp and pepper on pork.
2. Combine beans, remaining salt, broth, water, thyme and sage.
3. Heat skillet over med-high heat. Add 1 1/2 teaspoons oil. Add onion and carrots.
4. Saute 4 min, stirring occasionally. Add garlic, saute 1 min.
5. Combine onion mix to bean mix. Bag
Day of Cooking:
1. Preheat oven to 325 and cook for 1 hour.
Grilled pepper, onion and sausage Calzones
Servings: 4 Participants: 5
1 each Pizza dough 5 each = 5
1 each Sweet onion 1/2 thick slices 5 each = 5
1 each Red bell pepper quarted 5 each = 5
1 each Yellow bell pepper quarted 5 each = 5
1 pound Italian turkey sausage 5 pound = 5
1 3/4 cups Pizza sauce 8 3/4 cups = 70
1 1/3 cups Mozzarella cheese shredded 6 2/3 cups = 53.3333
Prepare for group:
1. Cut onions and both bell peppers. Bag
2. Bag cheese
3. Bag sauce.
Day of Cooking:
1. Gril on med-high heat veggies for 4 min on each side or until browned.
2. Gril sausages 8 min or until done
3.Preheat oven to 500
4. Place dough on lightly floured surface, divide into 4 equal portions.
5. roll each portion out into a rectangle.
6. Spread 1/4 cup sauce over each rectangle.
7. Arance sausage and veggies onto dough.
8. Sprinkle each calzone with 1/3 cup cheese Fold other half of dough.
9 Place on baking sheet and bake for 15 min. Let stand 5 min.
Ancho Pork and Hominy Stew
Servings: 4 Participants: 5
2 Tablespoons Ancho chile powder 10 tablespoons = 5
2 teaspoons Oregano dried 10 teaspoons = 1.66667
1 1/2 teaspoons Paprika smoked 7 1/2 teaspoons = 1.25
1 teaspoons Ground cumin 5 teaspoons = 0.83333
1/2 teaspoons Salt 2 1/2 teaspoons = 0.41667
1 1/2 pound Pork tenderloin 1/2 in pieces 7 1/2 pound = 7.5
1 Tablespoons Olive oil 5 tablespoons = 2.5
2 cups Onion chopped 10 cups = 80
1 1/2 cups Green bell pepper chopped 7 1/2 cups = 60
1 Tablespoons Mince garlic 5 tablespoons = 2.5
2 1/2 cups Chicken broth 12 1/2 cups = 100
1 can Hominy drained 5 cans = 5
1 can Diced tomatoes fire-roasted, undrained 5 cans = 5
Prepare for group:
1. Combine first 5 ingredients. Set 1 1/2 teaspoons of mixture to the side.
2. Add pork to remaining spice mixture, tossing well to coat.
3. Add 1 teaspoon of oil to pan on med-high heat.
4. Add onion, bell pepper, and garlic. Saute for 5 min or until tender.
5. Add 1 1/2 teaspoons of spic mix, broth, hominy and tomatoes, bring to boil. Bag
Day of cooking:
1. Thaw spice mix and bring to a boil on stove.
2. Bring down to a simmer, Add pork mix and cook for 30 min
Sausage-stuffed Manicotti
Servings: 4 Participants: 5
10 each Manicotti uncooked 50 each = 50
1 pounds Italian sausage sweet turkey 5 pounds = 5
1 1/2 cups Onion chopped 7 1/2 cups = 60
1 cups Green bell peppers chopped 5 cups = 40
2 tablespoons Butter 10 tablespoons = 5
2 tablespoons Flour 10 tablespoons = 5
2 cups Milk 10 cups = 80
1/8 teaspoon Balck pepper 5/8 teaspoons = 0.10417
1 1/2 cups Mozzarella cheese shredded 7 1/2 cups = 60
2 cups Tomato-basil pasta sauce 10 cups = 80
1/4 cups Parmesan cheese grated 1 1/4 cups = 10
Prepare for group:
1. Heat skillet over med-high heat. Add sausage to pan, cooking 5 min or until browned
2. Add onion and bell pepper saute 5 min or until tender.
3. In separate saucepan melt butter over med-high heat.
4. Stir in flour, cook 2 min, stirring constantly with whisk.
5. Remove from heat and gradually add milk, stir with whisk. Return to heat, bring to boil.
6. Cook 6 min or until thickened. Remove from heat, stir in black pepper
7. Add 1/2 cup milk mixture to sausage mixture. Bag
Day of cooking:
1. Cook pasta according to package directions
2. Preheat oven to 350
3. Spoon about 1/3 cup sausage mix into each manicotti. Arrange manicotti in a single layer in 13x9 backing dish.
4. Sprinkle mozzarella over manicotti, spread remaining mil mixture over mozzeralla. Top milk mixture with pasta sauce.
5. Sprinkle with parmesan.
6. Bake for 35 min or until bubbly.
Sweet Potato and Black Bean Empanadas
Hard
Servings: 4 Participants 5
2 cups Flour 10 cups = 80
3/4 teaspoon Kosher Salt 3 3/4 teaspoons = 0.625
1/3 cups Canola oil 1 2/3 cups = 13.3333
1/4 cups Water cold 1 1/4 cups = 10
1 tablespoon Cider vinegar 5 tablespoons = 2.5
1 each Egg lightly beaten 5 each = 5
1 each Poblano chile 5 each = 5
1 tablespoon Cumin 5 tablespoons = 2.5
1 cups Mashed sweet potatoes 5 cups = 40
1 cups Black beans canned 5 cups = 40
1/3 cups Green onions chopped 1 2/3 cups = 13.3333
2 tablespoon Cilantro fresh, chopped 10 tablespoons = 5
1 teaspoon Ancho chile powder 5 teaspoons = 0.83333
1/2 teaspoon Kosher Salt 2 1/2 teaspoons = 0.41667
1 each Egg white not provided 5 each = 5
To prepare for group:
1.Combine flour and 3/4 teaspoon salt , whisk
2. Combine oil, water, vinegar and egg. Gradually combine flour mix.
3. Knead lightly until smooth, shape dough into a ball, and wrap in plastic. Bag.
4. Place poblano on a foil-lined baking sheet, broil 8 min or until blackened, turning after 6 min.
5. Place in paper bag, close tightly. Let stand 15 min. Peel chile, cut in half lengthwise.
6. Discard seeds and membranes. Finely chop
7. Combine cumin, poblano, sweet potatoes, and next 5 ingredients, mash until almost smooth. Bag.
Day of cooking:
1. Thaw dough.
2. Divide dough into 10 equal portions, shaping each into a ball.
3. Roll dough into cirlce, on lightly floured surface.
4. Spoon 3 tablespoons of mixture into center of dough.
5. Mositen edges of dough with egg white, fold dough over.
6. Place on baking sheet, cut 3 diagonal slits across top of each empanada.
7. Bake at 400 for 16 min
Vegetable Samosas with Mint chutney
Servings: 4 Participants: 4
Chutney:
1 each Mint leaves fresh 4 each = 4
1 each Cilantro leaves fresh 4 each = 4
1 tablespoon Lime juice 4 tablespoons = 2
1 tablespoon Water 4 tablespoons = 2
1 teaspoon Jalapeno pepper chopped 4 teaspoons = 0.66667
1 teaspoon Garlic chopped 4 teaspoons = 0.66667
1/2 teaspoon Minced ginger 2 teaspoons = 0.33333
1/8 teaspoon Salt 1/2 teaspoons = 0.08333
Samosas:
2 tablespoon Olive oil 8 tablespoons = 4
1/4 cup Onion chopped 1 cups = 8
2/3 cup Carrot shredded 2 2/3 cups = 21.3333
2/3 cup Green peas thawed 2 2/3 cups = 21.3333
2 teaspoon Mustard seeds 8 teaspoons = 1.33333
1 1/2 teaspoon Garam masala 6 teaspoons = 1
1/2 teaspoon Salt 2 teaspoons = 0.33333
1 cup Mashed potatoes 4 cups = 32
8 each Phyllo dough 32 each = 32
Prepare for group:
1. Preheat oven to 350
2. Combine first 8 ingredients in a food processor, process until smooth. Refrigerate.
3. Heat 1 tablespoon olive oil in skillet over med heat. Add onion and cook for 2 min.
4. Add carrot, cook 2 min
5. Add peas, mustard seeds, garam masla, and salt cover and cook 2 min. Stir in potates. Remove from heat.
Day of Cooking:
1. Cut Phyllo dough lengthwish into 3 strips, coat with cooking spray.
2. Spoon 1 tablespoon of mixture into each strip. Fod 1 corner over mixture, forming triangle.
3. Place triangles, seam sides down, on baking sheet. Bake at 350 for 23 min.
4. Serve with Chutney
Bean, Spinach and Quinoa Burritos
Servings: 4 Participants: 4
1 1/2 cups Quinoa rinsed 6 cups = 48
2 tablespoons Olive oil 8 tablespoons = 4
1 each Onion chopped 4 each = 4
2 teaspoons Chili powder 8 teaspoons = 1.33333
2 can Pinto beans 8 cans = 8
3/4 cups Vegetable broth 3 cups = 24
2 cloves Garlic chopped 8 cups = 64
2 ounces Chopped spinach frozen, thawed, drained 8 oz = 8
8 each Tortillas 32 each = 32
3 cups Sharp white Cheddar 12 cups = 96
1/2 teaspoons Salt 2 teaspoons = 0.33333
1/4 teaspoons Pepper 1 teaspoons = 0.16667
Prepare for group:
1. Heat oil in skillet over med heat.
2. Add onion, 1/2 teaspoon salt, 1/4 teaspoon pepper until soft (3-5 min)
3. Add chili powder, 1 min
4. Add beans, broth and garlic, simmer 2-4 min. Until most of liquid has been absorbed.
5. Fold in spinach. Bag mix
6.Bag Quinoa
7. Bag cheese
Day of cooking:
1. Heat oven to 400. Cook quinoa according to package directions.
2. Top tortillas with 1/2 c quinoa, 1/2 cup bean mix, and 1/2 cup cheddar each.
3. Roll up burritos, wrap in foil and place on baking sheet.
4. Bake 15-20 min. Serve with Salsa, sour cream and sliced avocado.
Spinach Lasagna Rolls
Servings: 4 Participants: 4
9 each Lasagna noodles cooked 36 each = 36
10 ounces Chopped Spinach frozen, thawed 40 oz = 40
15 ounces Ricotta cheese 60 oz = 60
1/2 cup Parmesan cheese grated 2 cups = 16
1 each Egg 4 each = 4
1/4 teaspoons Salt 1 teaspoons = 0.16667
1/4 teaspoons Pepper 1 teaspoons = 0.16667
1 jar Spaghetti sauce 4 jar = 4
3 ounces Mozzarella cheese shredded 12 oz = 12
Prepare for group:
1.Cook noodles
2. Combine spinach, ricotta, parmesan, egg salt and pepper.
3. Lay out noodles, making sure noodles are dry, take 1/3 cup of ricotta mix and spread evenly over noodle.
4. Roll carefully and bag.
5. Bag cheese
Day of cooking:
1. Preheat oven to 350
2. Place 1 cup of sauce on bottom of baking dish
3. Place noodle wraps in dish and pour remaining sauce over.
4. Top with 1 tbsp of cheese.
5. Put foil over dish and back for 40 min.
Moroccan Hamburgers
Servings: 4 Participants: 5
2 pounds Ground beef 10 pounds = 10
1 each Onion chopped 5 each = 5
1/3 cup Parsley fresh, chopped 1 2/3 cups = 13.3333
1/4 cup Breadcrumbs 1 1/4 cups = 10
1/4 cup Cilantro fresh, chopped 1 1/4 cups = 10
1 each Large egg 5 each = 5
3 cloves Garlic cloves chopped 15 cloves = 15
2 teaspoons Paprika 10 teaspoons = 1.66667
1 teaspoons Ground cumin 5 teaspoons = 0.83333
1 teaspoons Salt 5 teaspoons = 0.83333
1/2 teaspoons Black pepper 2 1/2 teaspoons = 0.41667
1/4 teaspoons Red pepper 1 1/4 teaspoons = 0.20833
Prepare for group:
1. Combine all ingredients.
2. Shape into 4 inch patties. Bag
Day of Cooking:
1. Grill over med-high heat (350-400) 6-8 min on each side , or until no longer pink.
Salmon Cakes with Lemon-Herb sauce
Hard
Servings: 4 Participants 5
2 pounds Salmon fillets skinless 10 pounds = 10
1 teaspoon Hot sauce 5 teaspoons = 0.83333
1/2 cup Breadcrumbs plain 2 1/2 cups = 20
1/3 cup Parsley fresh, chopped 1 2/3 cups = 13.3333
1/4 cup Mayo 1 1/4 cups = 10
1/4 cup Dijon mustard 1 1/4 cups = 10
2 each Eggs lightly beaten 10 each = 10
2 tablespoons Lemon juice 10 tablespoons = 5
1/4 teaspoon Salt 1 1/4 teaspoons = 0.20833
1/4 teaspoon Pepper 1 1/4 teaspoons = 0.20833
Sauce:
1/4 cup Mayo 1 1/4 cups = 10
1/4 cup Sour cream 1 1/4 cups = 10
2 tablespoon Lemon juice 10 tablespoons = 5
2 teaspoon Parsley 10 teaspoons = 1.66667
1/4 teaspoon Salt 1 1/4 teaspoons = 0.20833
1/4 teaspoon Pepper 1 1/4 teaspoons = 0.20833
To prepare for group:
1. Preheat oven to 400
2. Season fillets with salt and pepper
3. Use 1/2 tablespoon of oil on baking sheet. Cook for 15-20 min, let cool, pat dry with paper towels
4. With a fork, flake fish into small pieces.
5. Combine breadcrumbs, parsley, mayo, mustard, eggs, lemon juice and salmon.
6. Form patties, and press into bread crumbs. Bag
For the sauce:
1. Whisk together mayo, sour cream, lemon juice, parsley, salt and pepper. Bag
Day of Cooking:
1. Heat broiler.
2. Broil patties until lightly golden (without turning) 6-8 min.
3. Serve with Lemon-Herb sauce
Lemon- Horseradish Fish Cakes
HARD
Servings: 6 Participants 5
3 tablespoons Olive oil 15 tablespoons = 7.5 oz
2 pounds Tilapia fillets 10 pounds = 10 pounds
2 each Large eggs 10 each = 10 each
1/2 cup Mayo 2 1/2 cups = 20 oz
1/2 cup Parsley chopped, fresh 2 1/2 cups = 20 oz
1/4 cup Lemon juice 1 1/4 cups = 10 oz
3 tablespoons White horseradish 15 tablespoons = 7.5 oz
1 1/2 cup Saltine crackers 7 1/2 cups = 60 oz
1 teaspoon Salt 5 teaspoons = 0.83333 oz
1 teaspoon Pepper 5 teaspoons = 0.83333 oz
1 1/2 cups Bread crumbs 7 1/2 cups = 60 oz
Tarter sauce, for serving (optional)
To prepare for group:
1. Preheat oven to 400
2. Season fillets with salt and pepper
3. Use 1/2 tablespoon on baking sheet. Cook for 10-15 min, let cool, pat dry with paper towels
4. With a fork, flake fish into small pieces.
5. Combine: eggs, mayo, parsley, lemon juice and horseradish.
6. Add fish and 1/2 cup cracker crumbs
7. Bag remaining 1 cup crumbs.
8. Form cakes, using 1/4 cup fish mixture for each. Press in bread crumbs.
Day of Cooking:
1. In large skillet, over med-high heat, heat 1 tablespoon oil
2. Place cakes in skillet, cook until golden brown (4-6 min per side)
3. Serve with tarter sauce, if desired.
Broiled Parmesan Tilapia
Servings: 4 Participants: 4
1/2 cup Parmesan cheese grated 2 cups = 16
1/4 cup Butter 1 cups = 8
3 tablespoons Greek yogurt 12 tablespoons = 6
1 each Zest from lemon 4 each = 4
1 each Juice from lemon 4 each = 4
1/4 cup Parsley 1 cups = 8
1/4 teaspoon Black Pepper 1 teaspoons = 0.16667
1/4 teaspoon Garlic powder 1 teaspoons = 0.16667
1/8 teaspoon Celery salt 1/2 teaspoons = 0.08333
2 pounds Tilapia fillets 8 pounds = 8
1/4 teaspoon Salt 1 teaspoons = 0.16667
1/4 teaspoon Pepper 1 teaspoons = 0.16667
Prepare for group:
1. Comine Parmesan cheese, butter, yogurt, lemon zest and juice, parsley, 1/4 tsp pepper,
, garlic powder, and celery salt. Bag
2.Season both sides of Tilapia with salt and pepper. Bag
Day of Cooking:
1. Grease sheet pan with olive oil.
2. Broil for 2 min on each side.
3. Remove from oven, and spread parm mix on top
4. Broil 2 more min or until golden.
Rosemary Shrimp Scampi
Servings: 4 Participants: 4
6 tablespoons Lemon juice 24 tablespoons = 12
8 tablespoons Olive oil 32 tablespoons = 16
2 teaspoons Salt 8 teaspoons = 1.33333
1/2 teaspoons Red pepper flakes 2 teaspoons = 0.33333
6 tablespoons Minced garlic 24 tablespoons = 12
2 each Rosemary sprig chopped 8 each = 8
40 each Large shrimp peeled/deveined 160 each = 160
Prepare for group:
1. Combine first 6 ingredients.
2. Add shrimp, mix well
3. Bag
Day of cooking:
1. Grill or broil shrimp 2 min each side or until done.