These are dishes cooked by staff and served to the staff once a week to promote healthy eating and expanding culinary intrests.
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24 Servings Ingredients
- 9 pounds butternut squash, halved and seeded
- 6 tablespoons vegetable oil
- 3 medium onion, sliced
- 3 leeks, sliced
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Serves 30 Ingredients
- 4 pounds extra-lean ground turkey
- 4 green bell pepper, diced
- 4 bunches green onions, diced
- 1 pound sliced fresh mushrooms
Last Updated on Wednesday, 02 March 2011 14:48
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24 Servings Ingredients
- 12 (14 ounce) cans chicken broth
- 12 cups water
- 18 carrots, chopped
- 18 stalks celery, chopped
Last Updated on Wednesday, 02 March 2011 15:15
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Serves 32 Ingredients
- 16 new potatoes, chopped
- 8 carrot, chopped
- 8 onion, chopped
- 8 small eggplant, peeled and chopped
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Serves 36 Ingredients
- 6 pounds ground sirloin
- 12 large onions, peeled and diced
- 3 pounds frozen green beans, thawed
- 3 heads cauliflower, chopped
Last Updated on Wednesday, 02 March 2011 14:14
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Serves 30 Ingredients
- 4 pounds extra-lean ground beef
- 4 green bell pepper, diced
- 4 bunches green onions, diced
- 1 pound sliced fresh mushrooms
Last Updated on Wednesday, 02 March 2011 14:15
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Serves 20 Ingredients
- 1/2 cup vegetable oil
- 4 pounds skinless, boneless chicken breast, cut into strips
- 2 medium green peppers, cut into 2-inch strips
- 2 medium red peppers, cut into 2-inch strips
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