| 5 | lb | various apples <- might be able to just use the 5lb daily table deal for this |
| 2.86 | cup | water |
| 1.43 | pinch | salt |
Combine apples and water in a large pot. Bring to a boil, then reduce to a bare simmer. Cook, uncovered, until apples break down easily when squeezed with tongs, about 15 minutes.
Using an immersion blender, purée apples until desired texture is achieved. If sauce is too watery, simmer over low heat for 5 more minutes to tighten. Add salt to taste. Serve warm, or chill in the refrigerator for several hours to serve cold.
| 8.45 | cup | whole milk |
| 0.88 | lb | vegetable oil |
| 4.41 | lb | onions |
| 4 | taste | onion powder/garlic powder/other seasonings |
| 6.17 | lb | waxy potatoes |
| 4.41 | lb | penne (or macaroni, but NOT elbows) |
| 0.88 | lb | heavy cream |
| 2.65 | lb | Sbrinz OR Gruyere (softer) OR Parmesan OR Romano |
| 1.41 | oz | parsley |
| 0.71 | lb | (optional) store bought fried onions |
| 4 | taste | ground pepper |
| 1.2 | cup | tomato sauce |
(NOTE: make some with gluten free pasta for katie and some with tomato sauce for lactose intolerant folk.)
Slice the onions, cube the potatoes, and chop the parsley.
Caramelize the onions.
In a large pot, bring the milk to a boil.
Add the potatoes and cook until tender.
Add the pasta and continue to simmer until it's al dente.
Grate in the cheese and add the cream.
Season to taste and serve with topped with parsley and onions.
Serve with applesauce on the side.
| 1.67 | tbsp | black pepper |
| 12.5 | lb | chicken thighs |
| 0.62 | cup | Cornstarch |
| 3.33 | tbsp | garlic powder |
| 0.62 | cup | olive oil |
| 3.33 | tbsp | onion powder |
| 1.67 | tbsp | paprika |
| 3.33 | tbsp | salt |
| 5 | lb | tofu |
Preheat oven to 400 degrees. Line a large baking sheet with foil for easy cleanup and set aside.
Remove the chicken thighs from their packaging and pat them dry with paper towels. Arrange the chicken thighs on prepared baking sheet and drizzle with the olive oil rubbing the oil into the chicken to coat.
In a small bowl mix together the salt, pepper, garlic powder, onion powder, Italian seasoning, and paprika. Sprinkle the spices over the chicken evenly.
Bake chicken in preheated oven for 35-45 minutes. The chicken should reach an internal temperature of 165 degrees.
Vegetarians get pan fried tofu instead:
Press tofu for around 30 mins
Cut tofu in half lengthwise, then cut each piece across into 6 slice.
Dip tofu in cornstarch until lightly coated on each side.
Heat a nonstick skillet over medium heat. Working in batches, arrange tofu in a single layer in pan. Cook until golden brown, about 2 minutes per side. Transfer to platter; repeat with remaining tofu. While still hot salt and pepper them and other seasoning like garlic powder, onion powder, paprika etc. (would be nice if extra cheese sauce saved for tofu)