Finally... I worked for a while to make sure to have good, basic (and recommended) recipes to learn the techniques of their respective areas... it is REALLY going to take some getting use to calling 1 oz of oil vs 1 tbsp...
Here's the recipe list for week 2...
1- Soups: Chicken Consomme
2- Poultry: Baked Chicken
3- Poultry: Roast Chicken with Natural Gravy (working on a theme this week...)
4- Pasta: Pasta e Fagioli (this is the lunchtime item, decided on this vs the sandwiches for now due to the available kitchen options I have at work!)
Now.. if only I can divide "serves 16" into a decent proportion (and get all of the fractions right!!)
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