Recipes- Old

Blazing Recipes ’08
Here are PDF’s of some of the Pre Fair cooking and other fun stuff. Acopolco Gold Salsa Base Bonnie’s Lavender Love Juice Bonnie’s Peanut Sauce Autumn’s Chili Blazing Salad Rolls And the rest of the Recipes
Title	Ingredients	Steps
Add to Salsa Base	30 tomatoes 4 jalapeno’s 2 bunch cilantro 10 limes 1 bunch green onions 1 onion 20 cloves garlic	Add this to 1 1/2 gallons of the salsa base that will be made ahead of time from the Acapulco Gold recipe. chop tomatoes fine, ditch the juice don’t add seeds of jalapeno’s, chop fine cut cilantro from stems and chop lightly squeeze limes, add to taste, 10 may be too much chop onions and garlic fine Will need to do this three times, once a day. In ’03 used a total of 4 1/2 gallons of salsa.

Black Beans	4 cans of beans 36 cloves crushed garlic 1/3 cup or so of Cumin (really to taste) 4 Jalapeno Salt to taste	Drain the beans, lightly rinse and drain again. chop or crush garlic Find some gloves to put on, either latex or plastic. The Jalapeno oil can really irritate your skin and eyes, so be VERY careful!! chop Jalapeno very fine, NO seeds Add spice to taste Do not over mix or it will turn into refried beans!

Blazing Popcorn Spice	1/4 lb. Cajun Seasoning 3 lbs Parmesan Cheese 1 1/2 lbs Sesame Seeds, roasted and ground cumin to taste cayenne to taste	• Roast the sesame seeds in the oven until golden brown. • Grind 1/2 in quizinart. •Mix together.

Corn Salsa	2 big cans of Corn 1 can olives 2 bunches of cilantro 2 bunches green onions 1 Jalapeno	• Drain the Corn and olives • Rinse and chop the Cilantro • Rinse and chop the green onions, using all of the onion (except the roots) • slice Jalapeno very fine, remove the seeds • toss it all together probably make 3 batches

Hummous Recipe	5 liters of Garbanzos Fill water to be at least 3 inches above beans. (Keep n cooler to soak overnight) Grind with beans 60 cloves garlic Dressing 1 1/4 Quart lemon juice (aprox 35 lemons) 2 qts olive oil 6 cups tahini or 3 jar pints 3 cups Soy Sauce 2 Tablespoon cayenne 1 cup ground cumin 1/2 cup whole cumin Grind or fine chop 8-10 onions	•Soak garbo’s over night 6 lbs per 5 gallon bucket. keep in cooler to soak. • Rinse garbos • Boil garbo’s until tender, aprox. 25 minutes. • Rinse well and put in shallow bowl with LOTS OF ICE to cool fast •Grind garbos with the garlic cloves •Squeeze lemons forever •Add all other stuff and mix very well and taste a lot of it to make sure it is just right • Set aside 1 gallon for Onion Free Vegan Hummous (thin it out a bit with water, olive oil and a bit more lemon juice) • Put in 2 gallon yougurt container, label it well and put in cooler. For the Regular Hummous • Grind the onions and stir it in. Watch out this step will produce lots of tears! •Cut the equal amounts of yogurt, put in 5 gallon SQUARE bucket, in cooler and label well Should make 4 batches, 1 on Thursday 2 on Friday, 1 on Saturday and 1 on Sunday.

Moroccan Spice Recipe	3 lbs dark mustard seed 3 lbs sesame seeds 3 handfuls or less caraway seeds 3 handfuls or less cumin seeds Salt to taste	•Roast Sesame seeds on cookie sheet under broiler, watch very carefully and pull out and stir often. •Roast mustard seeds in a cast iron skillet, stir often, they pop and turn gray when done. Be careful to not overcook them, they will burn and smell bad. •Reserve some seeds and grind the rest in Quisanart. •Add cumin, caraway and salt to taste, add in un ground seeds. Updated Quantity for ’04

Oatmeal Recipe	3 qt water 10 cups oatmeal 1 1/2 tsp. salt	• Boil 3 Qt’s water • Add salt • Add 10 cups oatmeal • Bring back to a boil • Simmer without lid, stirring lightly or not at all, about 4-5 min • Keep in double boiler to keep warm

Tabouli Recipe	6 Qt. Bulgur for each bucket. 10 Qt. Water (soak overnight in cooler) Chop (per 5 gal bucket) 10 bunches of mint 10 bunches green onions 19 bunches of parsley Dressing (per 5 gal bucket) 40 cloves of garlic 25 Lemons or aprox. 1 quart 10 cups olive oil 3-4 cups soy sauce (to taste) 1 Tablespoon. salt (1/2 tbls if Popcorn salt)	•Soak bulgur in 5 gal bucket, takes about 4 hours or overnight, keep in cooler! • Chop the parsley, green onions very, very fine • Don’t chop the mint as fine, it gets bruised easily • Press the garlic •Add the liquid stuff to taste and stir very, very well in two of the large mixing bowls, then put back in 5 gallon bucket. DO NOT use your hand/arm to mix! Put a lid on it and label it!! DO NOT add the tomatoes to the full batch, add it to each bowl as you add it to the serving area, usually aprox. 8 tomatoes per bowl. Should make 4 batches, 1 on Thursday 2 on Friday, 1 on Saturday and 1 on Sunday.

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