ALL RECIPES LISTED HERE ARE BY MY HAND AND EITHER HAVE A PROVEN SUCCESSFUL POPULAR SALES RECORD FROM PREVIOUS FOOD SERVICE ESTABLISHMENTS I PLIED MY CRAFT AT OR THEY ARE NEWLY CREATED & TESTED IN MY KITCHEN.

 

RED BEAN & CORN SALSA

½ recipe of Red beans

¼ c diced red pepper

¼ c diced red onion

¼ c diced cucumber

1 large jalapeño seeded & diced                       12oz frozen corn

1 ½ t dry basil

2 T fresh chopped cilantro 

2 T olive oil or virgin olive oil will do

2 T Tomato Juice

2 T Red Vinegar

1 T Lemon Juice

¼ tsp thyme

½ t cumin ground

¼ t salt

¼ t gr. bl. pepper

Add all of the above ingredients in a bowl.  It’s best to mix seasonings and liquids first, then beans & vegetables.  The seasonings will be more evenly disbursed.  Shelf life in a refrigerator at 38 degrees in a sealed sanitized container is about 7 days with the vegetables staying relatively

Spinach & Artichoke Dip

12oz drained weight artichoke hearts

12oz squeezed dry chopped frozen spinach

8oz. mayo                                             2oz sour cream

5 sundried tomatoes minced           1t chopped fresh garlic

6T parmesan cheese       1t dry oregano          1t sea salt            ½ t blk. pepper

1t dry basil                      1t dry marjoram               2T granulated onion    

Mix sour cream, mayo, cheese, sun dried tomatoes and seasonings in a bowl.   Next, add spinach after it is drained and squeeze it dry.  Chop artichokes well or use a food processor in short pulses to mince small.  Do not use any excess juices this may cause.  Mix in the artichokes.  The mix can be baked till hot.  Micro waving is not the best method as this can help make the mayo separate.  Serve in a hollowed out loaf of bread, with pita chips, on French bread or inside tomato bread, inside cherry tomatoes or olives, rolled up in thin sliced eggplant & baked.  Works well inside an omelet or in quesadillas. 

Roasted Red Bell Pepper & Sun Dried Tomato Cheese Blend

 8oz Cream Cheese

1 Tablespoon Chervil or Chives

1 teaspoon salt

¼ teaspoon white pepper

5 sun dried tomatoes (red & soft)

1 large roasted red bell pepper, peeled, seeded, drained, about 2/3 cup.

Puree till smooth peppers and tomatoes first, then all other ingredients (in a food processor or blender).

Hummus

16oz Drained Garbanzo Beans (canned)

5oz Tahini

4oz Water

4 oz Olive oil

1oz or 2 Tablespoons Lemon Juice

2T fresh chopped garlic

1 ½ teaspoons salt

2 ½ teaspoons ground cumin

1 ¼ teaspoons ground black pepper

 

Mix everything in a mixing bowl first, thoroughly.

Then, add evenly to food processor.  Remember not to overload your blender with too much mix.  Taste mix before removing from food processor.  Adjust seasonings if you feel necessary.  Or, add additional ingredients like olives, sun dried tomatoes, vegetables, etc.  This mix can be served smooth or coarse, your choice.  Keep covered and well chilled.  Beans are a protein and proteins are always susceptible to contamination if the person preparing them is not diligent