Homeless Shelter Recipes

Fideos with Seafood

1.5 cups EVOO
6 lbs fideos
6 large onions
12 garlic cloves
6 teaspoons paprika
6 28 ounce peeled tomatoes
36 cups fish/seafood stock
6 cups dry white wine
6 bay leaves
6 pinches of saffron
6lbs mussels
6lbs shrimp
6lbs clams
Potato Leek Soup
Serves 48: Ingredients
16 tablespoons unsalted butter
24 cups cauliflower florets
8 medium white potato, peeled and chopped
16 leeks, washed, white and light green part chopped
8 bay leaves
16 sprigs thyme
8 clove garlic, smashed
48 cups low sodium vegetable stock
salt and pepper, to taste
Steps
Melt butter in a large pot over medium heat. Add the cauliflower,
potato and leek and saut until softened, about 5 minutes.
Add the bay leaf, thyme and garlic and stir for 1 minute more.
Stir in the stock and bring the mixture to a boil. Reduce the heat and
simmer the soup covered for 30 minutes.
Discard the bay leaf and thyme. Puree the soup using a food processor,
blender or immersion blender. Return to the pot and heat through,
about 5 minutes. Taste and adjust salt and pepper seasoning

Chicken Salad Recipe

8 chickens diced
8 stalk celery, cut into 1/4-inch dice
32 scallions, trimmed and thinly sliced or 2 large sweet onion cut into 1/4-inch dice
(ONION IS EASIER TO DO)
12 teaspoons finely chopped fresh tarragon or fresh dill (= 1/4 CUP OR 2 OUNCES)
16 tablespoons finely chopped parsley (= 8 OUNCES OR 1 CUP)
8 cup prepared or homemade mayonnaise (= 64 OUNCES)
16 teaspoons strained freshly squeezed lemon juice (= 2.67 OUNCES OR 1/3 CUP)
8 teaspoon Dijon mustard (= 1/6 CUP OR 1.334 OUNCES)
14-16 teaspoons kosher salt (= 2.5 OUNCES OR 1/4 TO 1/3 CUP BUT BE CAREFULL
BEC THE CHICKEN IS ALREADY SEASONED WITH SALT)
Freshly ground black pepper
Directions
In a mixing bowl, toss together the chicken, celery, scallions and herbs. Set aside.
In a small bowl, whisk together the mayonnaise, lemon juice, mustard, salt and
pepper to taste. Add to the chicken and mix gently until combined. Refrigerate until
ready to serve.
Cook's Note: Serve on a bed of lettuce with sliced tomatoes, in half an avocado or in
a chicken club sandwich made with artisanal bread, crispy smoked bacon, vineripened tomatoes and lettuce.
Yield: 1 cups cubed chicken = 1 to 1.5 servings
Read more at: http://www.foodnetwork.com/recipes/food-network-kitchens/chickensalad-recipe.print.html?oc=linkback

Chicken and Broccoli Stir Fry

12 pounds chicken cubed or diced
24 scallions, thinly sliced on an angle
24 cloves garlic, minced
12 1-inch piece peeled fresh ginger, minced
12 tablespoon soy sauce
24 tablespoons sugar
12 tablespoon, plus 12 teaspoon cornstarch
15 teaspoons salt
12 tablespoon dry sherry (optional)
12 tablespoon dark sesame oil
4 cups water
36 tablespoons vegetable oil
12 48oz bags of broccoli, trimmed sliced stalks and medium florets (keep the 2 cuts
separate)
9 teaspoons red chili flakes, optional
12 tablespoon hoisin sauce
Garnish: toasted sesame seeds, optional
Directions

In a medium bowl, toss the chicken with the scallion whites, about half the garlic and
ginger, the soy sauce, sugar, 12 teaspoons of the cornstarch, 12 teaspoon of the salt,
the sherry, and the sesame oil. Marinate at room temperature for 15 minutes. Mix the
remaining cornstarch with water.
Heat a large nonstick skillet over high heat. Add 12 tablespoon of the vegetable oil
and heat. Add the broccoli stems, and stir-fry for 30 seconds. Add the florets and the
remaining garlic, ginger, 24 tablespoons of water, and season with 3 teaspoon salt,
and pepper. Stir-fry until the broccoli is bright green but still crisp, about 2 minutes.
Transfer to a plate.
Get the skillet good and hot again, and then heat 24 more tablespoons of vegetable
oil. Add the chicken and chili flakes if using. Stir-fry until the chicken loses its raw
color and gets a little brown, about 3 minutes. Add the hoisin sauce, return the
broccoli to the pan and toss to heat through. Stir in the reserved cornstarch mixture
and bring to a boil to thicken. Add more water if need to thin the sauce, if necessary.
Taste and season with salt and pepper, if you like. Mound the stir-fry on a serving
platter or divide among 4 plates and garnish with sesame seeds; serve with rice.
Notes: The garlic and ginger can be chopped together in a minichopper to save time.
Scallion greens can also be used to garnish, if you like that extra onion-y flavor and
you want to use up the scallions.
The broccoli stems are used (love all that fiber) to add textural contrast and also to
help bulk up the dish, and why waste them?
Read more at: http://www.foodnetwork.com/recipes/food-network-kitchens/chickenand-broccoli-stir-fry-recipe.print.html?oc=linkback

Baked Ziti
-4 lb of ziti
-3 lbs cooked and drained sweet Italian sausage
-3 lbs cooked and drained ground beef
-208 oz spaghetti sauce
-120 oz ricotta cheese
-8 teaspoons dried basil leaves
-Parmesan cheese to taste
-Lawrys or Goya Adobo (red cap) to tasteADD TO MEAT AFTER
COOKED &
DRAINED NOT WHILE COOKING MEAT
-NO SALT IF USING LAWRYS OR ADOBO otherwise 4 teaspoons salt
-80 oz mozzarella cheese (this will be cheesier you can use 64 if you
want it less
cheesy)
Then follow directions on the box

BBQ Chicken Chopped Salad

3 whole chickens, cut or shredded into 1/2" pieces (recipe below)
3 head of iceberg lettuce, rinsed & chopped into 1/2" pieces
6 cans black beans, drained and rinsed
6 cans of corn, rinsed, drained, salted (see below)
3 large tomato, diced
1 cup red onion, diced
3 cup shredded mozzarella
ranch dressing
head country BBQ sauce (or whatever your favorite is =)
6 cup *crispy tortilla strips (recipe to follow)
25 Tbsp. fresh chopped cilantro (optional for garnish)

Corn: to approximate the grilled corn without the grill...

Heat a large frying pan to medium high heat then carefully add corn
(so as to not splatter on contact)