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Recipes

The document provides recipes and instructions for making various sauces, dressings, slaws, and marinades. It lists the main ingredients and suggested quantities for making half or quarter batches of each item. In total, it includes recipes for 15 different cooking preparations, such as spicy lemongrass sauce, balsamic vinaigrette, beet slaw, and teriyaki sauce. For each recipe, it specifies the primary ingredients and gives recommendations for scaling the recipe up or down. It also provides shelf life estimates for how long each prepared food will last.

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Sonita
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24 views

Recipes

The document provides recipes and instructions for making various sauces, dressings, slaws, and marinades. It lists the main ingredients and suggested quantities for making half or quarter batches of each item. In total, it includes recipes for 15 different cooking preparations, such as spicy lemongrass sauce, balsamic vinaigrette, beet slaw, and teriyaki sauce. For each recipe, it specifies the primary ingredients and gives recommendations for scaling the recipe up or down. It also provides shelf life estimates for how long each prepared food will last.

Uploaded by

Sonita
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as PDF, TXT or read online on Scribd
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DRESSING & SAUCE RECIPES

SPICY LEMONGRASS SAUCE Shelf life: 3 days BALSAMIC VINEGRETTE Shelf life: 5 days CILANTRO LIME Shelf life: 3 days
INGREDIENT HALF QUARTER INGREDIENT HALF QUARTER INGREDIENT HALF QUARTER
Lemongrass 1 cup 1/2 cup Balsamic Vinegar 2 cups 1 cup Cilantro (chopped) 1 cup 1/2 cup
Minced Garlic 2 cups 1 cup Dijon Mustard 1/2+1/8 cup 1/4cup+ 1tbsp Lime juice 2 cups 1 cup
Sweet Chilli 4 cups 2 cup Honey 1-1/2 tbsp 2-1/4 tsp Dijon Mustard 1/2 cup 1/4 cup
Tamari 1 cup 1/2 cup Canola Oil 4 cups 2 cup Brown sugar 1/2 cup 1/4 cup
Sesame Oil 1/2 cup 1/4 cup Minced garlic 4 tsp 2 tsp
Sriracha 2 cups 1 cup Salt 4 tsp 2 tsp
Canola oil 4 tsp 2 tsp

GINGER MISO Shelf life: 4 days SALSA FRESCA Shelf life: 3 days RED PEPPER SAUCE Shelf life: 3 days
INGREDIENT HALF QUARTER INGREDIENT HALF QUARTER INGREDIENT HALF QUARTER
Apple Cider Vinegar 1-1/2 cup 3/4 cup Tomato (diced) 8 cups 4 cups Roasted peppers 6 cups 3 cups
Water 1 cup 1/2 cup Red onion (diced) 1 cup 1/2 cup Olive oil 1/2 cup 1/4 cup
Tamari 1/2 cup 1/4 cup Cilantro (chopped) 1/2 cup 1/4 cup Balsamic vinegar 1/4 cup 1/8 cup
Miso paste 1 cup 1/cup Lime Juice 2-1/2 tbsp 1-1/4 tbsp Brown sugar 1/4 cup 1/8 cup
Brown sugar 1 cup 1/cup Sriracha 1 tsp 1/2 tsp Salt 2 tbsp 1 tbsp
Minced ginger 1/2 cup 1/4 cup Brown sugar 1 tbsp 1/2 tbsp Black pepper 1/2 tsp 1/4 tsp
Canola oil 1-1/2 cup 3/4 cup Salt 1 tsp 1/2 tsp Minced Garlic 2 tsp 1 tsp
Sesame oil 5-1/4 tbsp 2-1/2 tbsp Cumin 1/2 tsp 1/4 tsp
Apple Cider Vinegar 1 tsp 1/2 tsp
Minced Garlic 1/2 tsp 1/4 tsp

GREEK YOGURT CAESAR Shelf life: 3 days GREEK YOGURT RANCH Shelf life: 3 days KETO DRESSING Shelf life: 3 days
INGREDIENT HALF QUARTER INGREDIENT HALF QUARTER INGREDIENT HALF QUARTER
Greek yogurt 1 quart 2 cups Greek yogurt 6 cups 3 cups Apple Cider Vinegar 4 cups 2 cups
Parmesan cheese 1 cup 1/2 cup Canola oil 3/4 cup 3 x 1/8 cup Coconut milk 1 cup 1/2 cup
Water 1/2 cup 1/4 cup Water 3/4 cup 3 x 1/8 cup Dijon mustard 1/2 cup 1/4 cup
Canola oil 1/2 cup 1/4 cup Honey 1-1/2 tbsp 2 tsp Miced garlic 2 tsp 1 tsp
Lemon juice 1/4 cup 1/8 cup Salt 1 tbsp 1/2 tbsp Onion powder 1 tbsp 1/2 tbsp
Dijon mustard 1/4 cup 1/8 cup Black pepper 1/2 tbsp 3/4 tsp Salt 2 tsp 1 tsp
Minced garlic 1 tbsp 1-1/2 tsp Onion powder 1/2 tbsp 3/4 tsp Black pepper 4 tsp 2 tsp
Salt 1/2 tbsp 3/4 tsp Garlic powder 1/2 tbsp 3/4 tsp Olive oil 4-1/2 cups 2-1/4 cup
Black pepper 1 tsp 1 tsp Dill 3/4 tsp 1/4 tsp

GREEN CURRY Shelf life: 1 Reheat SPICY YOGURT Shelf life: 3 days CHIA PUDDING Shelf life: 4 days
INGREDIENT HALF QUARTER INGREDIENT HALF QUARTER INGREDIENT HALF QUARTER
Green curry sauce 2-1/2 cup 1-1/4 cup Fiery BBQ sauce 1 quart 2 cups Coconut milk 6 cups 3 cups
Coconut milk 200 ml 100 ml Greek yogurt 1 quart 2 cups Water 1-1/2 cup 3/4 cup
Chia seed 1-1/2 cup 3/4 cup
Honey 1 tbsp 2 tbsp

BEET SLAW Shelf life: 3 days TOFU MARINATE Shelf life: 3 days TERRIYAKI SAUCE Shelf life: 1 Reheat
INGREDIENT HALF QUARTER INGREDIENT HALF QUARTER INGREDIENT HALF QUARTER
Shredded beet 2 quarts 1 quart Tofu 8 packs 4 packs Terriyaki sauce 12 cups 6 cups
shredded carrot 2 quarts 1 quart Brown sugar 4 cups 2 cups Water 4 cups 2 cups
Shredded cabbage 2 quarts 1 quart Water 8 cups 4 cups
Olive oil 1/4 cup 1/2 cup Tamari 1 cup 1/2 cup
Apple Cider Vinegar 3 tbsp 6 tbsp Sesame oil 4 tbsp 2 tbsp
Honey 1 tbsp 2 tbsp

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