Crowds
This recipe is based on the one by Cooks Illustrated; it produces a creamy, delicious, "restaurant style" hummus that is unlike the usual grainy dip that often emerges from the home food processor. I'm using canned beans here to illustrate quantities, but I usually make my own and don't measure so precisely--it's the technique that matters most, and adding enough salt, and not adding too much garlic. ;)
--2 small garlic cloves
--1 1/2 tsp. salt
--2 25-oz. cans chickpeas, drained (Westbrae works well; if you use another brand, or make your own, you'll have to adjust the salt)
2 sliced onions
~3 cups vinegar (balsamic and cider)
salt and pepper and sugar (soak onions in vinegar with s&p)
30 med-large carrots, shredded
1 bunch parsley, minced
10 apples, sliced
4 long pans
½ cup olive oil
½ cup minced garlic, or 6 onions, diced
Salt and pepper and thyme
--Saute (short for garlic, long for onions)
Add 4 diced (unpeeled) butternut squash
~4 cups water
Cook covered till tender, then uncover and evaporate liquid. Add
4 bunches kale, steamed/blanched and chopped.
Boil 1 gallon milk
8 bay leaves
--just till small bubbles appear. Let cool a few minutes.
Cook 12 pounds pasta (wheat or rice) in salted boiling water until it's barely cooked and still needs another couple of minutes.
Remaining ingredients:
2-3 sticks of butter
(adapted from Cook's Country)
Serves 6-8/Makes 13x18 sheet pan pie
1/2 cup extra-virgin olive oil, divided
1 3/4 cup hot water (110f)
1Tbsp sugar
4.5 cups all-purpose flour
½ cup whole wheat flour
2 envelopes or 4 1/2 tsp instant or rapid-rise yeast
2 tsp salt
Adjust oven rack to lowest position and heat oven to 200 degrees. When oven reaches 200 degrees, turn off oven. Grease large bowl. Evenly coat 18- by 13-inch rimmed baking sheet with 1/4 cup oil.
Makes three cakes; cut each 5x8, to produce 40 pieces per cake.
If you use only 1/6 of the amount of ingredients listed, you will have enough cake batter and frosting for a 9x13" sheet cake, OR two 9-inch cake layers (you'll need about 1/5 of the amount of frosting in order to have enough for a layer cake). Bake for slightly less time for a smaller cake.
Adapted from recipes by Smittenkitchen.com and Cooks Illustrated
All ingredients should be room temperature.
24 ¾ cups (6 lbs 3 oz) cake flour
4 T. baking powder
3 T baking soda
2 T salt
3 lbs (12 sticks) butter, softened
Serves ~35
10 cups quinoa, cooked in lots of water until done, and drained (or, see http://www.lifeisapalindrome.com/recipes/how-soak-brown-rice to prepare the grain using fermentation for better digestion).
5 onions, 1 pound of mushrooms, and four stalks celery, cooked in olive oil with thyme (maybe 2 tbsp.), salt, pepper, and a bit of red pepper flakes until done.
4 bell peppers chopped fine, 8 oz. frozen corn, and a head of garlic, pressed, sauteed over high heat in olive oil for a few minutes, stirring constantly till done.
Makes 2 long pans, enough for 70-100 servings, depending on how you cut it and how hungry folks are! You could probably stretch the batter into 3 long pans if necessary, for less-tall cakes that bake more quickly.
If you want to make a single 9x13" sheet cake, just use 1/4 of the ingredients and bake for slightly less time.
10.5 cups (1575 g.) All-purpose flour
6 cups (1350 g.) Granulated sugar
3 cups (340 g) Dutch process cocoa
6 Tbs. Baking soda
3 Tbs. Salt
~8 cups water
2 1/4 cups Canola/vegetable oil
1 cup + 2 Tbs. White vinegar
6 Tbs. Vanilla extract
Serves ~70 (with side and salad) --3 long pans
25 medium potatos, sliced and roasted with oil, salt and pepper
7 dozen eggs
9 cups milk
couple tsp. salt
pepper
parsley
15 sauteed onions
salt
garlic
little bit of red pepper flakes
Italian herbs (just a bit)
4 bunches broccoli, steamed
5 pounds cheddar, shredded
350f convection COVERED for 45 mins; uncovered for 15-30 minutes more
40 servings
4lbs, (8 1/2 cups) dry black beans
3/4 cup canola oil
1/4 cup + 1 1/2 teaspoons grated fresh ginger
15 cloves garlic, minced
1/2 teaspoon cayenne
1.5 pounds (2 ¼ qts) onions, chopped
3 tablespoons cumin
3 cups celery
3 cups green peppers
1 tablespoon thyme
9 pounds yams, peeled, diced
1 1/2 cups orange juice concentrate
1 tablespoon orange peel
50 8 inch tortillas
3 gallons water
soak beans in water over night. drain and cook in lots of water until tender (30-40min after boiling). drain.
saute ginger, garlic, onion in oil until softened.