Food Directory
Food Home:- Home: Cooking: Soups and Stews: Quantity Cooking:
- Bahamian Conch Chowder
Combines bacon, vegetables, and lime pepper sauce. Makes nine to ten gallons. - Baked Potato Soup
Calls for sour cream, bacon grease, cheese, chardonnay, and canned mushroom soup. Yields about two gallons. - Black Bean Soup with Turkey
Using sour cream, dry sherry, vegetables, and herbs. Twenty servings, with nutritional facts included. - Black-Eyed Peas and Sausage Jambalaya
Contains rice, hot sausage, veggies, and seasonings. Provides twenty five servings. - Blanc Turkey Chili
Mexican style recipe uses green chiles, sour cream, salsa, and seasonings. Makes twenty servings. - Canned Rabbit Stew
Short ingredient recipe using chicken bouillon cubes and vegetables. Makes twenty five quarts. - Carrot and Acorn Squash Soup
Rolled oats, dill, and vegetable broth are combined to make sixteen servings. - Chicken Noodle Soup
Traditional style recipe making eighty servings. - Chilled Cucumber Soup
Calls for dill weed, whipping cream, yogurt, and lemon juice. Makes about one and one half gallons. - Chipotle Chicken Vegetable
Spicy recipe using chipotles in adobo sauce with vegetables, making twenty to twenty five servings. - Clam Chowder For 60
Using sharp cheddar cheese, flour, potatoes, onion, and milk. - Corn Crab Bisque
Calls for chicken base, celery, cayenne pepper, milk, and flour. Makes two gallons. - Cream of Mushroom and Turkey Soup
Using fresh cut ingredients, along with sour cream and milk. Twenty servings. - Egg Drop Soup
Requires chicken stock, sugar, cornstarch, and green onions. Makes five quarts. - Fresh Tomato Soup ala Terri
Made with flour, sour cream, and dill. Makes twenty four servings. - George Harris' Hot and Sour Celery Soup
Calls for soy sauce, rice wine vinegar, tofu, and jimaca. Makes two gallons. - Hominy Soup with Pork and Lime
Combines tomatoes, flour, dill, and sour cream. Twenty four servings. - Honey Dew Melon Soup
Using bananas, yogurt, sour cream, and white wine. Six quarts. - Hoppin' Pea Soup
Using beer, sausage, ham, and jalapeno peppers. One and one half gallons. - In-Booth Seafood Gumbo
Combines flour, sausage, tomato paste, and bell peppers. Ten quarts. - Jalapeno Potato Soup
Requires chicken broth, sour cream, and green onions. Sixteen to eighteen servings. - Joy's Vegetable Soup
This vegan version makes two gallons using lima beans, jalapeno peppers, okra, and potatoes. - Legal's Inaugral Fish Chowder
Flour, stock, vegetables, cream, and cheese makes three quarts. - Minestrone Soup
Uses a variety of beans, veggies, and herbs. Makes fifty servings. - Oyster Artichoke Bisque
Recipe using chardonnay, egg yolks, flour, vegetables, and seasonings. Makes two gallons, from Customcatering.net. - Recipes: Soups A-C
Provides bulk chef style dishes. From Culinary Software Services. - Recipes: Soups D-G
Provides bulk chef style dishes. From Culinary Software Services. - Recipes: Soups H-S
Provides bulk chef style dishes. From Culinary Software Services. - Recipes: Soups T-Z
Provides bulk chef style dishes. From Culinary Software Services. - Seafood Gumbo
Provides a long list of ingredients for this recipe and makes twenty four servings. - Shrimp Bisque
Calls for fish stock, brandy, sherry, and heavy cream. Makes twenty servings. - Smoked Garlic & Onion Bisque
Using flour, white wine, chicken stock, cayenne, duck demi glaze, and milk. Makes three fourths gallon. - Soup Turkey Recipes
Provides a selection including chowders, cassoulet, enchilada, creamy, and smoked with wild rice. Provides nutrition facts. From EatTurkey.com. - Tomato Soup with Fresh Basil
Combines filets with honey, cornstarch, white wine, and stock. Makes two gallons. - Turkey and Andouille Gumbo
Using white wine, stock, bell peppers, celery, and onion. Thirty six servings. - Turkey Minestrone
Italian style recipe making twenty servings from EatTurkey.com. - Turkey Noodle Soup
Traditional recipe making twenty servings. - Vegetable Soup
Traditional dish that makes fifty servings. - Vichyssoise
Combines white wine, milk, whipping cream, potatoes, and chicken base. Five quarts. - ZEUS Quantity Recipes
Presents a collection of soups. Each makes five gallons.
Random Indian Recipes:-
- Samosa
Boil potatoes and green peas. Chop onion and coriander leaves. Heat 2-3 tbsp oil and mix in maida and make smooth dough adding salt and warm water. Keep aside for 30 min. In a pan heat 1 tbsp oil and add mustard seeds and cumin seeds. when they started to crackle add onion and kadipatta and fry for 2-3 min. Now add ginger garlic paste and again fry for 2-3 min. Add dhania jeera powder,turmeric powder and salt. Lastly add mashed potatoes, ... - Smoke Chicken
First clean the chicken and apply ginger garlic paste,curd,salt and red colour and keep aside for 1 hour. After one hour in a pan take 2 tbsp oil and fry onion for 4-5 min. Add red chilly powder,turmeric powder and fry for one min. Now pour marinated chicken in pan and allow to cook. When oil started to seperate from the mixture add garam masala powder. Burn koyla on gas. When koyla burn fully put this koyla in ... - Mutton Cutlet
Wash kheema and pressure Cook without water,by adding half portion of chopped onion, ginger garlic paste and garam masala powder. In a pan heat 1 cup of oil and add another half portion of ginger garlic paste,onion and green chilly. Fry for a minute and then add the cooked kheema,boiled potatoes green peas,red chilli powder,turmeric powder, garam masala powder, pepper powder,cumin powder,lime juice and salt. Cook on low flame for about 20 min or ... - Vanila Ice Cream
Take 2 3/4 cup of milk in a pan add sugar and keep boiling. Add chinagrass and cornflour in cold 1/4 cup of milk and mix well. Add in hot milk stir and cook on low flame (cook untill thick). Remove from the heat and allow to cool. Add vanila essence and fresh cream.mix in mixture. Pour the mixture in aluminium tin and keep to set in refrigerator. When it will half set again mix in mixture and keep in refrigerator to set. - Nimbu ka Meetha Aachar
Wash lemons cleanly. Dry the lemons with a clean muslin cloth. Cut the lemons into 4 pieces. Apply salt and keep them in a jar. Place the jar in the sun for 4-5 days. Dry roast the whole masalas together. Grind them coarsely. Add the freshly ground masalas & crushed jaggery to the lemons. Keep the jar of lemons in the sun again for 4 days. Open the jar and ... - Kadai Paneer
Cut paneer and capsicum in long pieces. Make fine paste of onion, tomato, ginger and salt. Heat butter in a pan. Add bay leaf, cloves, cinnamon. Then add ground paste,red chilly powder and orange colour. Allow to cook on medium flame till oil seperates. Add paneer and capsicum pieces. Cook again for 4-5 min on low flame. When the capsicum are done remove from the flame. Kadai paneer is ready. Serve hot with naan or roti. - Mango Milk Shake
Remove the skin of mango and collect the pulp. In pulp add sugar and 1 cup of milk. Mix above ingredients in mixer to make fine pulp. Now add remaining milk and elaichi powder. Mix well and keep in refrigerator to cool. While serving you may add mango pieces to decorate. - Satyanarayana Prasad
Clean rava and fry in hot ghee till light brown on slow flame. In another pan mix milk and water and keep to boil. Pour the milk mixture on fried rava. Make pieces of kaju and almond. Chop the banana into small pieces. When rava cook add sugar and cover the pan. Add kismis,kaju,almond and banana pieces. Mix well and cover the pan for 2-3 min. Lastly add elaichi powder. Prasad is ready. - Egg Kheema
Grate eggs and chop onion,tomato and coriander leaves. Heat butter in a pan and add chopped onion and saute it till golden brown. Add green chilly ginger garlic paste,mirchi powder,dhania jeera powder, garam masala powder,turmeric powder and saute for few seconds. Now add chopped tomatoes and salt. saute it till oil seperates. Lastly add grated eggs and chopped coriander leaves to it and stir it for 5 minutes on low flame. Egg kheema is ready. ... - Aamras
Soak alphonso mangoes in water for 1 hour. After 1 hour press mangoes by fingers lightly. Remove the tip and skin of mangoes. Press and take out the pulp into a bowl. With the help of milk take out all the remaining pulp of the seeds. Mix both in the blender and blend till smooth. Add sugar and elaichi powder. Enjoy with hot puris.