3 Gal- Beef broth (if you are using bullion to make the broth, use 2/3 of what is called for)14-16lbs- Onions6oz- Bacon Fat3oz- Sugar (adjust more or less to taste)1C- Burgundy or other red wine6oz- Beer (I use Yuengling or Guinness because that is what I drink)2tsp- Thyme1T- Worcestershire Sauce1Bay Leaf8oz- Corn Starch1T- Kitchen Bouquet […]
Makes about three and a half quarts 3x 28oz cans of crushed tomatoes* 1 cup of chopped green peppers 1 cup of chopped red/orange/yellow sweet peppers 2 cups of chopped onions (we’ve used red, spanish and yellow) 6 cloves of garlic 2-3 peppers for extra heat or sweetness (I like a cubanelle, a serrano, and […]
Macaroni Ingredients 5 cups elbow macaroni 4 tsp chicken base 5 and 1/2 cups water 2 Tbsp butter or margarine 2 Tbsp grated parmesan cheese 1/2 Tbsp yellow mustard 1/2 Tbsp spicy mustard Cheese Ingredients 8oz shredded sharp cheddar 8oz shredded swiss 6oz cream cheese Add all “macaroni” ingredients to the pressure cooker, securely lock […]
10 cans 28-29oz tomato puree 250ml of oil 300ml red wine 1/2 tsp Ground Savory 1/2 tsp Ground Sage 2 tsp Rosemary 2 tsp Marjoram 2 tsp Thyme 2 tsp Black Pepper 1 Tbsp Crushed Red Pepper 1 Tbsp Garlic Powder 2 Tbsp Kosher Salt 2 Tbsp Onion Powder 3 Tbsp Sugar 1/4 cup Grated […]
Makes at least 40 servings (8oz of concentrate per person). To serve for five, take 40 oz of the concentrate (recipe below), add 20-40 oz of your favorite stock. Best served with bread. ____________________________________________ Ingredients for Vegetable Soup Concentrate: ~2 lbs peeled carrots ~1 lbs mushrooms ~2 lbs zucchini, mixed green and yellow ~3/4 lbs celery 20oz […]
Ingredients 10lbs potatoes (at least 7lbs of russets, 3lbs a mix of red, white, gold, blue, and/or more russets) 1 and 1/2 sticks of butter 2 cups of half and half 1 and 1/2 Tbsp onion powder 1/2 to 1 Tbsp garlic powder 1/2 Tbsp seasoned salt 1/2 Tbsp kosher salt 1/2 tsp cajun seasoning […]
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