CSS Recipes Name starts with C

Ingredient

packages beef demi

dried cherries (reserve 1 1/3 cup liquid)

minced garlic

salt and pepper 1

CSS Recipes Name starts with C Name starts with C ChefTec Software by Culinary Software Services

Cabbage Rolls with Kashi
Cabbage Salsa
Cabernet Cherry Sauce
Cabernet Sauce
Caesar Dressing
Cajun Fried Onion Batter
Cake Mollassas Ginger
Candied Lemon Slices
Caper Vinaigrette
Cappuccino Cheesecake with an espresso crŠme Anglais $8
Cappucino Cheesecake
Caramelized Apple Walnut Relish
Caramelized Apples
Caramelized Pineapple in coconut macaroon nest with rum sauce
Caramelized Rhubarb
Caramelized Rhubarb for Chicken
Carrot and Shallot soup with Chervil Cream
Carrot Cake
Carrot Ginger Slaw
Carrot Sauce
Carrots with Verjus Vinaigrette
Carrots, chopped cooked
Catfish Filling
Challak
Champagne Chicken
Chanterelle Port Wine Sauce
Chantrelle Port Wine Sauce for Beef
Chardonnay Cream Sauce
Cheese and Meat plate
Cheese Garlic Grits
Cheese Plate
Cheesecake Chocolate Fudge
Cheesecake Chocolate Raspbery Truffle
Cheesecake Maple Walnut
Cheesecake Mascarpone
Cheesey Grits Wedges
Cheesy Cream of Spinach Soup
Cherry Anaheim Sauce
cherry balsamic glaze
Cherry Balsamic Sauce
Cherry Balsamic Sauce (6 servings)
Cherry Cabernet Sauce
Cherry Chutney
Cherry Nut Relish
Cherry Red Wine Sauce
Cherry Red Wine Sauce (6 servings)
Cherry Relish
Cherry Rhubarb Dipping Sauce
Cherry Syrup
Chestnut and rice filling (squash)
Chestnut Wine Sauce
Chestnut Wine Sauce for Squash
Chevre Torte
Chevre Torte - Artichoke Spinach
Chevre Torte with Roasted Asparagus, Leeks, and Spinach
Chevre, caramelized
chicken and buckwheat noodles in peanut sauce
Chicken and mushroom empanada with sherry cream sauce
Chicken and Mushroom Empanadas
Chicken and Veal Pate
Chicken Apple Walnut Salad
Chicken Blood Orange Sauce
Chicken Breast Bracciola
Chicken Breast Braciola -apple
Chicken Breast Braciola with Apples and Pine Nuts
Chicken Breast Marinated
Chicken Breast Stuffed with Cranberry Apple Stuffing - $15.95
Chicken breast with ricotta salata currant stuffing
Chicken Breast, Pear Gorganzola Stuffed
Chicken breasts with currant Merlot sauce
Chicken Coq Au Vin
Chicken in Riesling Cream Sauce
Chicken Marinade
Chicken Marsala
Chicken Ricotta turnover filling
Chicken Roulade, Artichoke Lemon Chevre
Chicken Roulade, Proscuitto Provolone
Chicken salad with creamy mustard
Chicken Salad, Curried
Chicken Satay Marinade
Chicken Satay Marinade (for coating skewers)
Chicken Stock, house
Chicken Stuffing with quinoa, leeks and, arugala
Chicken Upgrade
Chicken with artichoke cheve stuffing
Chile Quiche Squares
Chili
Chinese Nachos
Chiogga Beet Sauce
Chipolte Cream Sauce
Chipolte Cream Sauce (8 servings)
Chipolte Dipping Sauce
Chipolte Lime Dressing
Chipolte Lime Sauce
Chipolte Lime Spread
Chipolte Orange Vinaigrette
Chipolte Orange Vinaigrette (32 servings)
Chipolte Roasted Red Pepper Sauce
Chipolte Roasted Red Sauce
Chipolte Tarragon Marinade
Chipotle apricot dipping sauce
Chipotle Balsamic Syrup
Chipotle Lime Viniagrette
Chipotle Pesto
Chocalate Bourbon Ganache
Choclate Sauce #2
Chocolate Almond
Chocolate Almond Souffl‚ Torte
Chocolate Almond torte
Chocolate and Berry Tart 1
Chocolate Bread Pudding
Chocolate Cake
Chocolate Cherry Cakes
Chocolate Chevre Cheesecake - james beard
Chocolate Chip Shortbread Cookies
Chocolate Cinnamon Mousse
Chocolate Coffee Torte
Chocolate Cookie Crust
Chocolate Covered Cherry Cheesecake
Chocolate Covered Coconut Macaroon Bars
Chocolate Dried Cranberry Biscoiti
Chocolate Espresso Mascarone Mousse with Macademia Nuts
Chocolate Espresso Mascarpone Mousse
Chocolate Fudge Cheesecake (14 servings)
Chocolate Fudge Cheesecake with an esspresso crŠme anglais $8
Chocolate Ganache
Chocolate Ganache (1 serving)
Chocolate Glaze for Tortes
Chocolate Glazes
Chocolate Macadamia Nut Bars
Chocolate Mascarpone Mousse
Chocolate Mascarpone Mousse (8 servings)
Chocolate Molten Cakes
Chocolate Molten Cakes with CrŠme Anglaise $7
Chocolate Mousse
Chocolate Mousse Cake
Chocolate mousse torte with creme anglaise
Chocolate Pate
Chocolate Pate with Cranberry Coulis
Chocolate Pate with in Season Coulis
Chocolate Peanut Butter Mousse
Chocolate Peanut Butter Sauce for Cheesecake
Chocolate Pots de CrŠme
Chocolate Praline Cheesecake
Chocolate Raspberry Truffle Cheesecake 1
Chocolate Raspberry Truffle Cheesecake with Raspberry Coulis 8
Chocolate Raspberry Truffle Cheesecake with Raspberry Coulis $8
Chocolate Red Wine Demi-Glaze
Chocolate Roulade
Chocolate Sauce
Chocolate Sponge Cake
Chocolate Tartletts with Raspberry Curd
Chocolate Tiamisu
Chocolate Torte with Macademia Nuts
Chocolate Turtle Cheesecake
Chocolate Walnut Torte
Choe Silk with Berries
Chorizo Apples in Cider
Chorizo, house
Chrevre Garlic cream sauce
Chutney, Rhubarb and Apple
Cider Sauce
Cilantro Mayonnaise
Cilantro Pesto
Citrus Hoisan Marinade
Citrus Syrup
Citrus Syrup (16 servings)
Citrus Vinaigrette
Clove and Currant Beef Sauce
Coconut Chocolate Marjolane
Coconut Cream Flan
Coconut Curry Sauce
Coconut Sauce
Coffee Ancho Chili Rub
Coffee Marscapone Filling
Coffee Marscapone Filling (1 serving)
Cold Blueberry Soup
Cold Melon Soup
Cookie Kisses
Cookie, Chocolate Chip
Cookie, Oatmeal
Cookie, Oatmeal - large batch
Copy (2) of Mac and Cheese
Copy of Ancho Chili red Wine Sauce
Copy of Apricot and Black Bean Salsa
Copy of Blueberry Cheesecake 1
Copy of Gnocchi - Basil Roasted Garlic
Copy of Gnocchi - Roasted Garlic (10 servings)
Copy of Lemon Garlic Cream Sauce
Copy of Plate Salad Apple Walnut
Cordon Rose Banana Walnut Cake
Corn Muffins
Corn Salad
Corn Tortilla Mixture
corn, kernal
Cornbread
Cornell Sauce
Cornell Sauce for Chicken
Cornish game hens
Crab and Artichocke Dip
Crab and Black Mushroom Soup
Crab and Lemon Garlic Chevre
crab artichoke stuffing
Crab Bisque
Crab Cakes
Crab Cakes (4 servings)
Crab cakes with remoulade sauce
Crab Filling For Endive
Crab Pot Pie
Crab Spring Roll Filling
Crab Stuffing
crab stuffing for shells
Crab with Fettuccine
Cranapple Horseradish Relish
Cranberry Artichoke Pate
Cranberry Balsamic Reduction
Cranberry Balsamic Vinaigrette
Cranberry Chestnut Pate
Cranberry Chevre
Cranberry Chutney
Cranberry Chutney (16 servings)
Cranberry Cream Cheesecake
Cranberry Cream Sauce
Cranberry Garlic Port Wine Sauce
Cranberry Glazed Brie
Cranberry Port Glaze
Cranberry Port Syrup
Cranberry Puree
Cranberry Red Wine Demi-Glaze
Cranberry Red Wine Sauce
Cranberry Relish
Cranberry Sage Butter
Cranberry Sage Chevre Spread
Cranberry Sorbet
Cream Cheese Frosting
Creamy Apple Cider Sauce
Creamy Applesauce for Pork
Creamy Asparagus Sauce
Creamy Asparagus Sauce (4 servings)
Creamy Buttermilk Lemon
Creamy Buttermilk Lemon Dressing
Creamy Chicken and Cheddar Soup
Creamy Chipotle Sauce
Creamy Crushed Peppercorn Sauce
Creamy Ginger Plum Sauce
Creamy Kale Sauce
Creamy Kale Sauce (small)
Creamy Lemon Dressing
Creamy Mushroom Sauce
Creamy Mustard sherry sauce
Creamy Nutmeg Sauce for Chicken
Creamy Orange Caper Sauce
Creamy Peach Sauce- Savor;y
Creamy Peach Sauce- Savor;y (4 servings)
Creamy Pear Sauce
Creamy Pesto Sauce
Creamy Pumkin Sauce
Creamy Pumkin Sauce for Pasta
Creamy Pumkin Sauce for Pasta (6 servings)
Creamy Pumpkin Sauce for Crepes
Creamy Pumpkin Sauce for Crepes (6 servings)
Creamy Pumpkin soup with Apple Sausage meatballs
Creamy Pumpkin Soup with Apple sausage Meatballs and Collard Greens
Creamy Ramp Dressing
Creamy Ramp Pesto Sauce
Creamy Rhubarb Sauce
Creamy Roasted Corn Sauce
Creamy Roasted Garlic Dressing
Creamy roasted Tomato Sauce
Creamy Spinach Sauce
Creamy Squash Nutmeg Sauce
Creamy Sundried Tomato Sauce
Creamy Tomatilla Sauce
Creamy Tomato Sauce
Creamy Tomato Sauce (8 servings)
Creamy Walnut Sauce
Creamy Woodland Mushroom Sauce
Creanberry Apple Stuffing
Crème Anglaise
Creme Anglaise - Expresso
Creme Anglaise - Rum
Crème Anglaise (8 servings)
Creme Brulee
Creme Brulee - Amaretto
Creme Brulee - espresso
Creme Brulee - Lime
Creme Brulee - Milk Chocolate
Creme Brulee - Milk Chocolate Almond
Creme Brulee - Pumpkin
Creme Brulee (8 servings)
Creme Brulee, Amaretto
Crème Fraiche
Creme Fraiche (alternate recipe)
Creme Fraiche Wasabi
Creme Fraiche, house
Cremini Stuffing
Creole Sauce
Crepe Filling
Crepe Filling Strawberry Ricotta
Crepes Filled with Raspberry Walnut Cream 1
Crepes with Blueberry Garlic Chevre, Spinach
Crostini
Crostini Cup
Croutons, house
CrŠme Brulee $7
CrŠme Fraiche
Crumble For Cobbler
Crumble for Cobbler - Vegan/Gluten Free
Crust - cheesecake corneal
Cucumbers Topped with Mushroom Herbed Cream Cheese
Currant Demi
Currant Polenta
Curried Chestnut and Cashew Pate with Sliced Baguette - $8
Curried chicken pate
Curried Crab Bundles
Curried Marmalade Sauce
Curried Marmalade Sauce for Chicken
Curried Pumpkin Soup
Curried Roasted Red pepper Sauce
Curried Wild Mushroom Pate
Curried wild mushrooma and cashew pate served with garlic toasts
Curry Tomato Sauce

Cabbage Rolls with Kashi

Categories
Locations
PLU

Yield	48 ea	Prep
Portion Size	3 ea	Cook
Num Portions	16	Finish
		Shelf

Plate/Store
Tools

Quantity	Unit	Ingredient
5	head	green cabbage
2	box	kashi
8	cup	water
2	fl oz	olive extra virgin oil
1	lb	diced yellow onion
1	lb	diced carrot
½	case	chopped shiitake mushrooms
0.33	case	diced portabello mushrooms
2	tbl	peeled garlic
0	No Unit	salt and pepper
3	oz	balsamic vinegar
1	tbl	fresh sage
1	tbl	fresh thyme

Procedure

Bring water to boil and cook kashi according to box directions.
Saute onions, carrots, garlic, mushrooms, and herbs.
Mix with kashi, add vinegar, season to taste.
Remove whole cabbage leaves from cabbage head.
Boil in water until pliable
Roll kashi in cabbage leaves and hold for service.

Prepared by Red Newt

Cabbage Salsa

Categories 0-CB-2008, 0-CB-FirstDraft, 8-Compote
Locations
PLU

Yield	0 No Unit	Prep
Portion Size	0 No Unit	Cook
Num Portions	0	Finish
		Shelf

Plate/Store
Tools

Quantity	Unit	Ingredient
1½	cup	rice vinegar
1	cup	water florets with 1 inch stems
4		chopped serrano chiles
3	tbl	sugar quarters
½	tsp	salt butter
4	cup	sliced and diced cabbage inch strips
1½	cup	diced pineapple
¼	cup	diced red bell pepper
1	tbl	minced cilantro

Procedure
Prepared by Imported Recipes

Cabernet Cherry Sauce

Categories _1_Spring, _2_Summer, 6-Sauces
Locations
PLU

Yield	0 No Unit	Prep
Portion Size	0 No Unit	Cook
Num Portions	0	Finish
		Shelf

Plate/Store
Tools

Procedure
Prepared by Imported Recipes

Cabernet Sauce

Categories _5_all season, 0-CB-FirstDraft, 6-Sauces
Locations
PLU

Yield	0 No Unit	Prep
Portion Size	0 No Unit	Cook
Num Portions	0	Finish
		Shelf

Plate/Store
Tools

Quantity			Unit			Ingredient
1			cup			Ingredients

Procedure
Prepared by Imported - need recipe

Caesar Dressing

Categories 0-CB-2008, 0-CB-FirstDraft, 7-Dressing, 8-Compote
Locations
PLU

Yield	0 No Unit	Prep
Portion Size	0 No Unit	Cook
Num Portions	0	Finish
		Shelf

Plate/Store
Tools

Quantity	Unit	Ingredient
1	cup	olive oil
3	tbl	white wine vinegar florets with 1 inch stems
1	tsp	worcestershire sauce
½	cup	half and half quarters
0		pepper butter

Procedure
Prepared by Imported Recipes

Cajun Fried Onion Batter

Categories
Locations
PLU

Yield	3½ cup	Prep
Portion Size	0	Cook
Num Portions	0	Finish
		Shelf

Plate/Store
Tools

Quantity	Unit	Ingredient
¼	cup	cayenne pepper
½	cup	paprika
¼	cup	dried thyme
2	tbl	salt and pepper
2	cup	all purpose flour
½	cup	cornstarch

Procedure
Prepared by Red Newt

Cake Mollassas Ginger

Categories
Locations
PLU

Yield	0	Prep
Portion Size	0	Cook
Num Portions	0	Finish
		Shelf

Plate/Store
Tools

Quantity	Unit	Ingredient
2½	cup	all purpose flour
2	tsp	ground ginger
2	tsp	ground cinnamon
2	tsp	baking soda
½	tsp	salt
1	cup	butter unsalted, room temp
1¼	cup	dark brown sugar
2	ea	egg
1	cup	molasses
¾	cup	stout beer flat, room temp

Procedure

Preheat oven to 350 degrees.
Spray and flour 9" pans.
Sift first 6 ingredients and set aside.
Using mixer, add butter add brown sugar until light and fluffy.
Add eggs one at a time, beating well after each egg.
Beat in molasses.
Beat in flour mixture alternately with stout beer in three additions.
Beat until smooth.
Bake cakes until tester comes clean, about 40 minutes.
Cool cakes on racks for ten minutes, pop out of pans, and continue to cool on racks.

Use 3x Recipe for 4x10" pans

Prepared by David Whiting

Candied Lemon Slices

Categories 0-CB-2008, 0-CB-FirstDraft, 5-Desserts, 8-Compote
Locations
PLU

Yield	0 No Unit	Prep
Portion Size	0 No Unit	Cook
Num Portions	0	Finish
		Shelf

Plate/Store
Tools

Quantity	Unit	Ingredient
3		thinly sliced with peel lemons
½	cup	sugar florets with 1 inch stems
1	cup	water

Procedure
Prepared by Imported Recipes

Caper Vinaigrette

Categories 0-CB-2008, 0-CB-FirstDraft, 7-Dressing, 8-Compote
Locations
PLU

Yield	0 No Unit	Prep
Portion Size	0 No Unit	Cook
Num Portions	0	Finish
		Shelf

Plate/Store
Tools

Quantity	Unit	Ingredient
10	cup	olive oil
2	cup	white wine vinegar florets with 1 inch stems
2	cup	white wine
3	tbl	minced garlic quarters
2	cup	rinsed and pureed capers butter
2	cup	sugar inch strips
2		zest of 5 lemons
2		salt and pepper 1

Procedure
Prepared by Imported Recipes

Cappuccino Cheesecake with an espresso crŠme Anglais $8

Categories _5_all season, 0-CB-2008, 0-CB-FirstDraft, 5-Desserts
Locations
PLU

Yield	0 No Unit	Prep
Portion Size	0 No Unit	Cook
Num Portions	0	Finish
		Shelf

Plate/Store
Tools

Quantity			Unit			Ingredient
1			cup			Ingredients

Procedure
Prepared by Imported - menu titles only

Cappucino Cheesecake

Categories _5_all season, 0-CB-2008, 0-CB-FirstDraft, 5-Desserts
Locations
PLU

Yield	0 No Unit	Prep
Portion Size	0 No Unit	Cook
Num Portions	0	Finish
		Shelf

Plate/Store
Tools

Quantity	Unit	Ingredient
5	oz	softened cream cheese cups Mascarpone
2	tbl	flour
1	cup	sugar pureed)
5	No Unit	egg stock
1	tbl	cocoa
1	tbl	vanilla sliced)
½	cup	espresso ( 1/2 cup hot water with heaping teaspoon
0	No Unit	of espresso powder) chiffonade
16	oz	sour cream mushrooms)
¼	cup	Kaluah
¼	cup	sugar
0	No Unit	graham cracker crust
½	cup	hazelnuts

Procedure
Prepared by Imported Recipes

Caramelized Apple Walnut Relish

Categories _3_Fall, 0-CB-FirstDraft
Locations
PLU

Yield	0 No Unit	Prep
Portion Size	0 No Unit	Cook
Num Portions	0	Finish
		Shelf

Plate/Store
Tools

Quantity			Unit			Ingredient
1			cup			Ingredients

Procedure
Prepared by Imported - need recipe

Caramelized Apples

Categories
Locations
PLU

Yield	1 gal	Prep
Portion Size	0	Cook
Num Portions	0	Finish
		Shelf

Plate/Store
Tools

Quantity	Unit	Ingredient
16	ea	honey crisp apple
1	lb	extra fine granulated sugar
4	oz	canola oil

Procedure
Prepared by Red Newt

Caramelized Pineapple in coconut macaroon nest with rum sauce

Categories _4_Winter, 0-CB-2008, 0-CB-FirstDraft, 5-Desserts
Locations
PLU

Yield	0 No Unit	Prep
Portion Size	0 No Unit	Cook
Num Portions	0	Finish
		Shelf

Plate/Store
Tools

Quantity	Unit	Ingredient
¼	lb	shredded coconut
1	tsp	vanilla
0.13	tsp	salt
0	No Unit	sweetened condensed milk
2	No Unit	stiffly beaten egg whites

Procedure
Prepared by Imported Recipes

Caramelized Rhubarb

Categories _1_Spring, 9-Other
Locations
PLU

Yield	0 No Unit	Prep
Portion Size	0 No Unit	Cook
Num Portions	0	Finish
		Shelf

Plate/Store
Tools

Quantity	Unit	Ingredient
4	No Unit	rhubarb
¼	cup	sugar
1	No Unit	salt and pepper 1

Procedure
Prepared by Imported Recipes

Caramelized Rhubarb for Chicken

Categories _1_Spring, 9-Other
Locations
PLU

Yield	0 No Unit	Prep
Portion Size	0 No Unit	Cook
Num Portions	0	Finish
		Shelf

Plate/Store
Tools

Quantity	Unit	Ingredient
4	cup	rhubarb
¼	cup	sugar
1	tbl	minced garlic
1		salt and pepper 1

Procedure
Prepared by Imported Recipes

Carrot and Shallot soup with Chervil Cream

Categories 0-CB-2008, 0-CB-FirstDraft, 8-Compote
Locations
PLU

Yield	0 No Unit	Prep
Portion Size	0 No Unit	Cook
Num Portions	4	Finish
		Shelf

Plate/Store
Tools

Quantity	Unit	Ingredient
4		large shallots
3	tbl	unsalted butter florets with 1 inch stems
1½	pt	(barely enough to coaver chicken stock
1		salt and pepper 1 quarters
½	cup	heavy cream butter
2		minced chervil tablespoons inch strips

Procedure
Prepared by Imported Recipes

Carrot Cake

Categories 0-CB-2008, 0-CB-FirstDraft, 5-Desserts, 8-Compote
Locations
PLU

Yield	0 No Unit	Prep
Portion Size	0 No Unit	Cook
Num Portions	0	Finish
		Shelf

Plate/Store
Tools

Quantity	Unit	Ingredient
4	No Unit	egg
4	cup	extra fine granulated sugar florets with 1 inch stems
1	cup	brandy or orange juice
6	cup	flour quarters
4	tsp	baking powder 1 butter
3	tsp	salt inch strips
4	tsp	cinnamon
1	lb	raisins
1	No Unit	chopped nuts cup
2	lb	cream cheese
6	No Unit	room temperature unsalted butter ounces
1	lb	confectioners sugar
2	tsp	vanilla

Procedure
Prepared by Imported Recipes

Carrot Ginger Slaw

Categories
Locations
PLU

Yield	5 lb	Prep
Portion Size	3 oz	Cook
Num Portions	26.67	Finish
		Shelf

Plate/Store
Tools

Quantity	Unit	Ingredient
5	lb	carrot
32	fl oz	Pickle liquid - ginger/verjus quick

Procedure

shred carrots - 5# yield
pack carots into container, pour pickle liquid over shredded carrots

Prepared by David Whiting

Carrot Sauce

Categories
Locations
PLU

Yield	0	Prep
Portion Size	0	Cook
Num Portions	0	Finish
		Shelf

Plate/Store
Tools

Quantity	Unit	Ingredient
5	lb	carrot
2	ea	chopped yellow onion
¼	cup	minced garlic
1½	lb	roasted red pepper
0	No Unit	water enough to cover
5	tbl	kosher salt
3	tbl	curry powder
1	tsp	corriander
6	ea	bay leaf
2	tbl	dried thyme
0	No Unit	salt and pepper

Procedure

Combine carrot, onion, peppers, and garlic and add enough water to cover.
Simmer until carrots are very soft.
Puree. Ad water if needed to reach consistency.
Return to heat and add seasonings.
Re-simmer and adjust seasonings to taste.

Prepared by David Whiting

Carrots with Verjus Vinaigrette

Categories
Locations
PLU

Yield	0	Prep
Portion Size	0	Cook
Num Portions	0	Finish
		Shelf

Plate/Store
Tools

Quantity

Unit

Ingredient

Procedure
Prepared by David Whiting

Carrots, chopped cooked

Categories
Locations
PLU

Yield	3 lb	Prep
Portion Size	1 oz	Cook
Num Portions	48	Finish
		Shelf

Plate/Store
Tools

Quantity	Unit	Ingredient
3	lb	carrot
1	oz	olive extra virgin oil
½	oz	salt

Procedure

chop carrots into 3/16 inch slices. Quarter large carrots
In large sautee pan, add enough water to just cover carrots
add olive oil and salt
simmer over med-high heat until carrots are softand sweet, and most of the liquid is evaporated.
Turn out onto sheet tray and chill in refrigerator.

Prepared by David Whiting

Catfish Filling

Categories 0-CB-2008, 0-CB-FirstDraft, 8-Compote
Locations
PLU

Yield	0 No Unit	Prep
Portion Size	0 No Unit	Cook
Num Portions	0	Finish
		Shelf

Plate/Store
Tools

Procedure
Prepared by Imported Recipes

Challak

Categories 0-CB-2008, 0-CB-FirstDraft, 1-Appetizer, 8-Compote
Locations
PLU

Yield	0 No Unit	Prep
Portion Size	0 No Unit	Cook
Num Portions	0	Finish
		Shelf

Plate/Store
Tools

Quantity	Unit	Ingredient
1	tbl	salt
1	lb	+ 12 ounces bread flour florets with 1 inch stems
½	No Unit	active dry yeast ounce
14	No Unit	warm water ounces quarters
4	No Unit	egg butter
4	No Unit	as needed egg wash inch strips
4	No Unit	as needed sesame or poppy seeds

Procedure
Prepared by Imported Recipes

Champagne Chicken

Categories 0-CB-2008, 0-CB-FirstDraft, 8-Compote
Locations
PLU

Yield	0 No Unit	Prep
Portion Size	0 No Unit	Cook
Num Portions	0	Finish
		Shelf

Plate/Store
Tools

Quantity	Unit	Ingredient
4		chicken breasts
1	cup	flour florets with 1 inch stems
4	tbl	olive oil
8	oz	sliced woodland mushrooms quarters
¾	cup	champagne butter
1	cup	chicken stock inch strips
1		fresh thyme
½	cup	cream

Procedure
Prepared by Imported Recipes

Chanterelle Port Wine Sauce

Categories 0-CB-2008, 0-CB-FirstDraft, 6-Sauces, 8-Compote
Locations
PLU

Yield	0 No Unit	Prep
Portion Size	0 No Unit	Cook
Num Portions	0	Finish
		Shelf

Plate/Store
Tools

Quantity	Unit	Ingredient
4	cup	beef demi
2	cup	port wine florets with 1 inch stems
2	No Unit	finely chopped basil tablespoons
2	No Unit	finely chopped thyme tablespoons quarters
2	No Unit	sliced and sauted chanterelles cups butter
¼	cup	honey inch strips

Procedure
Prepared by Imported Recipes

Chantrelle Port Wine Sauce for Beef

Categories 0-CB-2008, 0-CB-FirstDraft, 6-Sauces, 8-Compote
Locations
PLU

Yield	0 No Unit	Prep
Portion Size	0 No Unit	Cook
Num Portions	0	Finish
		Shelf

Plate/Store
Tools

Quantity	Unit	Ingredient
4	cup	beef demi
1	tbl	minced garlic florets with 1 inch stems
2	cup	port winel
2	tbl	finely chopped basil quarters
2	tbl	finely chopped thyme butter
2	cup	sliced chantrelles (sauteed) inch strips
¼	cup	honey
1	tbl	olive oil
1		salt and pepper to taste

Procedure
Prepared by Imported Recipes

Chardonnay Cream Sauce

Categories 0-CB-2008, 0-CB-FirstDraft, 6-Sauces, 8-Compote
Locations
PLU

Yield	0 No Unit	Prep
Portion Size	0 No Unit	Cook
Num Portions	0	Finish
		Shelf

Plate/Store
Tools

Procedure
Prepared by Imported Recipes

Cheese and Meat plate

Categories
Locations
PLU

Yield	1 serving	Prep
Portion Size	1 serving	Cook
Num Portions	1	Finish
		Shelf

Plate/Store
Tools

Quantity	Unit	Ingredient
½	oz	blue, muranda cheese
¾	oz	Red Buddy cheese
¾	oz	summer VT Smoke and Cure sausage
½	oz	olli salumeria napoli sausage
10	ea	Crostini
½	oz	Quince Paste Membrillo
¼	oz	dijon, whole grain mustard
½	oz	Carrot Ginger Slaw

Procedure
Prepared by David Whiting

Cheese Garlic Grits

Categories 0-CB-2008, 0-CB-FirstDraft, 8-Compote
Locations
PLU

Yield	0 No Unit	Prep
Portion Size	0 No Unit	Cook
Num Portions	0	Finish
		Shelf

Plate/Store
Tools

Quantity	Unit	Ingredient
6	cup	quick yellow grits
24	cup	water florets with 1 inch stems
1	tbl	salt
21	oz	grated cheese quarters
2	cup	butter butter
½	cup	heavy cream inch strips
8		beaten eggs

Procedure
Prepared by Imported Recipes

Cheese Plate

Categories 1-Appetizer
Locations
PLU

Yield	1 serving	Prep
Portion Size	1 serving	Cook
Num Portions	1	Finish
		Shelf

Plate/Store
Tools

Quantity	Unit	Ingredient
½	oz	blue, muranda cheese
¾	oz	cheddar, raw milk sharp cheese
¾	oz	Gouda, smoked cheese
5	ea	Crostini
½	oz	Quince Paste Membrillo
5	ea	marcona almonds

Procedure

portion cheese on place in a line on long plate
stack crostini at one end
membrillo and 5 almonds at other end

Prepared by David Whiting

Cheesecake Chocolate Fudge

Categories _5_all season, 0-CB-2008, 0-CB-FirstDraft, 5-Desserts
Locations
PLU

Yield	1 cake	Prep
Portion Size	0.071 cake	Cook
Num Portions	14.08	Finish
		Shelf

Plate/Store
Tools

Quantity	Unit	Ingredient
2½	lb	softened cream cheese
1¼	cup	sugar
5	ea	egg
1	tbl	vanilla extract
7	oz	Callebaut semi chocolate chips
1	cup	sour cream
4	cup	vanilla wafers
1	tbl	cocoa
4	tbl	melted margarine

Procedure

Bake 325 in conventional oven for about 65 minutes or until lightly cracked on edges.

Prepared by Imported Recipes

Cheesecake Chocolate Raspbery Truffle

Categories
Locations
PLU

Yield	1 cake	Prep
Portion Size	0.071 cake	Cook
Num Portions	14	Finish
		Shelf

Plate/Store
Tools

Quantity	Unit	Ingredient
1	crust	Chocolate Cookie Crust
40	oz	cream cheese
1¼	cup	extra fine granulated sugar
1	tbl	vanilla extract
5	ea	egg
4	oz	Callebaut semi chocolate chips
3	oz	Calibaut bitter chocolate chips
¼	cup	Irish cream liquor
½	cup	Raspberry Juice
4	cup	raspberries
2	tbl	sugar
2	tbl	cornstarch
1	oz	coarsley chopped Callebaut semi chocolate chips

Procedure

Beat cream cheese and sugar
Add eggs and vanilla
Melt chocolate
Add Irish cream and give a quick mix
Add raspberry juice and beat until well mixed
Pour half the mixture into the crust, bake 35 minutes, cool 15 minutes (cake should be dry along edges)
Cook raspberry mixture and cool
Add raspberry mixture to the top of the cake
Gently add remainder of the cake
Cook 50 minutes (dry along edges, small cracks along edges)
Cool in oven, door cracked wide
Top with coarsely chopped chocolate

Prepared by Red Newt

Cheesecake Maple Walnut

Categories
Locations
PLU

Yield	1 cake	Prep
Portion Size	0.071 cake	Cook
Num Portions	14	Finish
		Shelf

Plate/Store
Tools

Quantity	Unit	Ingredient
4	cup	vanilla wafers
½	cup	walnut pieces
4	tbl	melted margarine
2½	lb	cream cheese
1	cup	sugar
5	ea	egg
4½	fl oz	dark amber maple syrup
½	tsp	vanilla extract
½	cup	walnut pieces
2	tbl	all purpose flour

Procedure
Prepared by David Whiting

Cheesecake Mascarpone

Categories
Locations
PLU

Yield	14 serving	Prep
Portion Size	0	Cook
Num Portions	0	Finish
		Shelf

Plate/Store
Tools

Quantity	Unit	Ingredient
2	lb	warm mascarpone cheese
8	oz	cream cheese
2	tbl	all purpose flour
1¼	cup	sugar
5	ea	egg
3	ea	juiced lemon 1/3 cup
1	tsp	vanilla extract

Procedure

300 degrees convection oven about 60 minutes.
Turn off and leave in at least one hour.

Prepared by David Whiting

Cheesey Grits Wedges

Categories
Locations
PLU

Yield	0	Prep
Portion Size	0	Cook
Num Portions	0	Finish
		Shelf

Plate/Store
Tools

Quantity	Unit	Ingredient
4½	cup	grits
4	cup	heavy cream
1	cup	Roasted Garlic
4	lb	shredded cheddar white cheese
	to taste	salt and pepper

Procedure

Bring cream and water to boil.
Add roasted garlic and salt and pepper.
Stir in grits and cook until stiff.
Add cheese at the end.

Prepared by Red Newt

Cheesy Cream of Spinach Soup

Categories 0-CB-2008, 0-CB-FirstDraft, 8-Compote
Locations
PLU

Yield	0 No Unit	Prep
Portion Size	0 No Unit	Cook
Num Portions	6	Finish
		Shelf

Plate/Store
Tools

Quantity	Unit	Ingredient
3	tbl	butter
1	tbl	oil florets with 1 inch stems
1		minced small onion
2		thawed x10 ounce packages frozen chopped spinach quarters
2	tbl	all purpose flour butter
1	oz	can chicken stock inch strips
2	cup	heavy cream
½	tsp	freshly ground white pepper
½	lb	crisply cooked, and chopped bacon
1	cup	grated cheddar cheese
1	pinch	of freshly grated nutmeg

Procedure
Prepared by Imported Recipes

Cherry Anaheim Sauce

Categories
Locations
PLU

Yield	0	Prep
Portion Size	0	Cook
Num Portions	0	Finish
		Shelf

Plate/Store
Tools

Quantity	Unit	Ingredient
8	cup	Anahiem Broth
8	cup	pitted fresh cherries
2	ea	new mexico, dried pepper
2	tbl	chopped fresh thyme
2	tbl	chopped wash and trim parsley

Procedure

Reduce broth, cherries and chilies by about 1/3.
Remove chilies, puree.
Add herbs, adjust seasoning.
Thicken with cornstarch.

Prepared by David Whiting

cherry balsamic glaze

Categories
Locations
PLU

Yield	0	Prep
Portion Size	0	Cook
Num Portions	0	Finish
		Shelf

Plate/Store
Tools

Quantity	Unit	Ingredient
4	cup	balsamic vinegar
4	cup	sugar
4	cup	fresh cherries
2	tbl	minced garlic

Procedure

-add all ingredients to a pot

-bring to a boil and reduce by half

-strain

Prepared by Culinary Software Services

Cherry Balsamic Sauce

Categories _2_Summer, 6-Sauces
Locations
PLU

Yield	0 No Unit	Prep
Portion Size	0 No Unit	Cook
Num Portions	12	Finish
		Shelf

Plate/Store
Tools

Quantity	Unit	Ingredient
4	cup	pureed fresh or frozen cherries
1	tbl	minced garlic
2	tbl	olive oil
2	cup	dry red wine
2	cup	port
8	cup	chicken, or vegetable beef
½	cup	balsamic vinegar
½	cup	honey
1	tbl	chopped fresh basil
1	tbl	chopped fresh oregano
1	tbl	chopped fresh parsley
1	No Unit	to taste salt and pepper
2	tbl	cornstarch (optional)

Procedure
Prepared by Imported Recipes

Cherry Balsamic Sauce (6 servings)

Categories _2_Summer, 6-Sauces
Locations
PLU

Yield	0 No Unit	Prep
Portion Size	0 No Unit	Cook
Num Portions	6	Finish
		Shelf

Plate/Store
Tools

Quantity	Unit	Ingredient
2	cup	pureed fresh or frozen cherries
½	tbl	minced garlic
1	tbl	olive oil
1	cup	dry red wine
1	cup	port
4	cup	chicken, or vegetable beef
¼	cup	balsamic vinegar
¼	cup	honey
½	tbl	chopped fresh basil
½	tbl	chopped fresh oregano
½	tbl	chopped fresh parsley
0	No Unit	to taste salt and pepper
1	tbl	cornstarch (optional)

Procedure
Prepared by Imported Recipes

Cherry Cabernet Sauce

Categories _1_Spring, _2_Summer, 6-Sauces
Locations
PLU

Yield	0 No Unit	Prep
Portion Size	0 No Unit	Cook
Num Portions	0	Finish
		Shelf

Plate/Store
Tools

Quantity	Unit	Ingredient
½		bag frozen (2 1/2 pounds thawed) frozen cherries
3	cup	Cabernet Sav.
3		a few drops of liquid smoke (reserve 1 1/3 cup liquid)
2	cup	port
2	tsp	beef base
2		salt and pepper 1

Procedure
Prepared by Imported Recipes

Cherry Chutney

Categories
Locations
PLU

Yield	64 oz	Prep
Portion Size	1 oz	Cook
Num Portions	64	Finish
		Shelf

Plate/Store
Tools

Quantity	Unit	Ingredient
2	pt	pitted fresh cherries
6	oz	diced yellow onion
2	tbl	peeled garlic
¾	cup	extra fine granulated sugar
8	oz	red wine
4	oz	red wine vinegar
2	tbl	fresh sage
1½	cup	walnut pieces

Procedure

Combine ingredients in Rondeaux and simmer.
Cook until thick and chunky
Adjust seasonings.

Prepared by David Whiting

Cherry Nut Relish

Categories _1_Spring, _2_Summer, 8-Compote
Locations
PLU

Yield	0 No Unit	Prep
Portion Size	0 No Unit	Cook
Num Portions	0	Finish
		Shelf

Plate/Store
Tools

Quantity	Unit	Ingredient
0	pinch	edients
¼	cup	olive oil
¼	cup	chopped garlic
1	cup	finely chopped red onion (reserve 1 1/3 cup liquid)
4	cup	pitted sweet cherries
¼	cup	sugar
1	cup	toasted and chopped walnuts
1		salt and pepper 1 liquid

Procedure
Prepared by Imported Recipes

Cherry Red Wine Sauce

Categories _1_Spring, _2_Summer, 6-Sauces
Locations
PLU

Yield	6 qt	Prep
Portion Size	2 fl oz	Cook
Num Portions	96	Finish
		Shelf

Plate/Store
Tools

Quantity	Unit	Ingredient
2	gal	veal Stock
16	cup	pitted fresh cherries
1	gal	red wine
1	pt	honey
4	fl oz	olive oil
4	fl oz	minced garlic
8	tsp	chopped fresh thyme
8	tsp	chopped fresh sage
	to taste	salt and pepper

Procedure

Combine ingredients and reduce.
Adjust seasoning.

Prepared by Imported Recipes

Cherry Red Wine Sauce (6 servings)

Categories _1_Spring, _2_Summer, 6-Sauces
Locations
PLU

Yield	0 No Unit	Prep
Portion Size	0 No Unit	Cook
Num Portions	6	Finish
		Shelf

Plate/Store
Tools

Quantity	Unit	Ingredient
2	cup	beef demi or stock
1	cup	pureed sweet cherries
2	tbl	honey (reserve 1 1/3 cup liquid)
½	tbl	olive oil
½	tbl	minced garlic
½	tsp	chopped thyme
½	tsp	chopped sage liquid
1	cup	red wine
1	No Unit	salt and pepper to taste

Procedure
Prepared by Imported Recipes

Cherry Relish

Categories _1_Spring, _2_Summer, 8-Compote
Locations
PLU

Yield	0 No Unit	Prep
Portion Size	0 No Unit	Cook
Num Portions	4	Finish
		Shelf

Plate/Store
Tools

Quantity	Unit	Ingredient
1	cup	coarsely chopped sweet cherries
1	tsp	minced garlic
1	tsp	dry ginger (reserve 1 1/3 cup liquid)
½	cup	chopped onion
1	tbl	olive oil
0.13	cup	port
1	tsp	orange zest liquid
1		to taste salt and pepper

Procedure
Prepared by Imported Recipes

Cherry Rhubarb Dipping Sauce

Categories
Locations
PLU

Yield	1 qt	Prep
Portion Size	0	Cook
Num Portions	0	Finish
		Shelf

Plate/Store
Tools

Quantity	Unit	Ingredient
3	cup	fresh cherries
1	lb	fresh rhubarb
½	cup	yellow onion
1	cup	red wine
2	tbl	minced peeled garlic
1	tbl	fresh thyme
1	tbl	fresh sage
2	oz	honey
0	No Unit	salt and pepper

Procedure

Combine ingredients in a sauce pan.
Bring to a simmer and cook down until thick
Adjust seasonings.

Prepared by David Whiting

Cherry Syrup

Categories _1_Spring, _2_Summer, 6-Sauces
Locations
PLU

Yield	0 No Unit	Prep
Portion Size	0 No Unit	Cook
Num Portions	0	Finish
		Shelf

Plate/Store
Tools

Quantity			Unit			Ingredient
1			cup			Ingredients

Procedure
Prepared by Imported - need recipe

Chestnut and rice filling (squash)

Categories 0-CB-2008, 0-CB-FirstDraft, 8-Compote
Locations
PLU

Yield	0 No Unit	Prep
Portion Size	0 No Unit	Cook
Num Portions	0	Finish
		Shelf

Plate/Store
Tools

Quantity	Unit	Ingredient
9	cup	basmati rice
6	cup	wild rice florets with 1 inch stems
3	tbl	parsley
1	tbl	sage quarters
1	tbl	thyme butter
6	cup	chestnuts inch strips
¾	cup	dry white wine
0		salt and pepper 1
0		margarine

Procedure
Prepared by Imported Recipes

Chestnut Wine Sauce

Categories 0-CB-2008, 0-CB-FirstDraft, 6-Sauces, 8-Compote
Locations
PLU

Yield	0 No Unit	Prep
Portion Size	0 No Unit	Cook
Num Portions	0	Finish
		Shelf

Plate/Store
Tools

Quantity	Unit	Ingredient
1	tbl	garlic
2	cup	chestnuts florets with 1 inch stems
2	cup	water
½	cup	Chardonnay quarters
1		chopped thyme tablespoon butter
1		chopped savory tablespoon inch strips
1		salt and pepper 1

Procedure
Prepared by Imported Recipes

Chestnut Wine Sauce for Squash

Categories 0-CB-2008, 0-CB-FirstDraft, 6-Sauces, 8-Compote
Locations
PLU

Yield	0 No Unit	Prep
Portion Size	0 No Unit	Cook
Num Portions	0	Finish
		Shelf

Plate/Store
Tools

Quantity	Unit	Ingredient
1	tbl	minced garlic
1	tbl	olive oil florets with 1 inch stems
2	cup	chestnuts
2	cup	vegetable stock quarters
½	cup	Chardonnay butter
1	tbl	chopped thyme inch strips
1	tbl	chopped savory
1		salt and pepper 1

Procedure
Prepared by Imported Recipes

Chevre Torte

Categories _5_all season, 0-CB-FirstDraft, 1-Appetizer
Locations
PLU

Yield	0 No Unit	Prep
Portion Size	0 No Unit	Cook
Num Portions	0	Finish
		Shelf

Plate/Store
Tools

Quantity			Unit			Ingredient
1			cup			Ingredients

Procedure
Prepared by Imported - need recipe

Chevre Torte - Artichoke Spinach

Categories _5_all season, 0-CB-FirstDraft, 1-Appetizer
Locations
PLU

Yield	0 No Unit	Prep
Portion Size	0 No Unit	Cook
Num Portions	0	Finish
		Shelf

Plate/Store
Tools

Quantity	Unit	Ingredient
2	lb	chevre
1	lb	cream cheese radicchio)
2	cup	finely chopped artichoke hearts
8	cup	wilted, blotted and chopped spinach pureed)
1	tsp	fresh, chopped thyme pureed
1	tsp	fresh, chopped sage
1	tbl	minced garlic sliced)
1	No Unit	salt and pepper 1

Procedure
Prepared by Imported Recipes

Chevre Torte with Roasted Asparagus, Leeks, and Spinach

Categories _1_Spring, 0-CB-2008, 0-CB-FirstDraft, 1-Appetizer
Locations
PLU

Yield	0 No Unit	Prep
Portion Size	0 No Unit	Cook
Num Portions	0	Finish
		Shelf

Plate/Store
Tools

Quantity	Unit	Ingredient
1	lb	of Lively Run Chevre
½	lb	softened of cream cheese stock)
1	cup	finely chopped roasted asparagus
1	cup	sliced and sauteed leeks
4	cup	wilted,blotted, and chopped spinach
½	tbl	minced garlic
1	tsp	chopped fresh thyme
1	tsp	chopped fresh sage
1	No Unit	to taste salt and pepper
1	No Unit	pepper, minced garlic, and Note: additional salt
1	No Unit	Use any quiche dough or pie dough in 10 in. torte

Procedure
Prepared by Imported Recipes

Chevre, caramelized

Categories
Locations
PLU

Yield	1 lb	Prep
Portion Size	1 oz	Cook
Num Portions	16	Finish
		Shelf

Plate/Store
Tools

Quantity	Unit	Ingredient
1	lb	chevre cheese
¼	cup	sugar

Procedure

form chevre into 1 oz balls
coat with sugar and torch

Prepared by David Whiting

chicken and buckwheat noodles in peanut sauce

Categories 0-CB-2008, 0-CB-FirstDraft, 6-Sauces, 8-Compote
Locations
PLU

Yield	0 No Unit	Prep
Portion Size	0 No Unit	Cook
Num Portions	0	Finish
		Shelf

Plate/Store
Tools

Quantity	Unit	Ingredient
3	lb	chicken legs and thighs
1		cut into chunks Carrots florets with 1 inch stems
1		sliced celery stalk
½	cup	water quarters
2	tbl	firmly packed dark brown sugar butter
1	tbl	grated fresh ginger inch strips
1½	tsp	ground coriander
1		teasponns grated lemon peel
2	tbl	peanut oil
0.33		tiny dried seeded and chopped or hot peppers
1½	tsp	minced garlic
0.33	cup	unsalted roasted peanuts
¼	cup	fresh lemon juice
7	oz	buckwheat noodles
1	tsp	sugar
4	cup	torn fresh spinach leaves
1		small (optional) hot peppers with

Procedure
Prepared by Imported Recipes

Chicken and mushroom empanada with sherry cream sauce

Categories _5_all season, 0-CB-2008, 0-CB-FirstDraft, 1-Appetizer
Locations
PLU

Yield	0 No Unit	Prep
Portion Size	0 No Unit	Cook
Num Portions	0	Finish
		Shelf

Plate/Store
Tools

Quantity

Unit

Ingredient

Procedure
Prepared by Imported Recipes

Chicken and Mushroom Empanadas

Categories 0-CB-2008, 0-CB-FirstDraft, 8-Compote
Locations
PLU

Yield	0 No Unit	Prep
Portion Size	0 No Unit	Cook
Num Portions	0	Finish
		Shelf

Plate/Store
Tools

Quantity	Unit	Ingredient
2	cup	diced onion
2	cup	finely chopped mushrooms florets with 1 inch stems
2	cup	finely diced red bell pepper
6	cup	shredded and finely chopped chicken quarters
1	tbl	minced garlic butter
½	cup	chopped fresh parsley inch strips
¼	tsp	nutmeg
0.13	tsp	ground cloves
0		puff pastry

Procedure
Prepared by Imported Recipes

Chicken and Veal Pate

Categories 0-CB-2008, 0-CB-FirstDraft, 8-Compote
Locations
PLU

Yield	0 No Unit	Prep
Portion Size	0 No Unit	Cook
Num Portions	0	Finish
		Shelf

Plate/Store
Tools

Quantity	Unit	Ingredient
¾	lb	ground veal
¾	lb	ground chicken florets with 1 inch stems
½	lb	ground pork fat
½	lb	ground bacon quarters
½	cup	bread crumbs butter
2	tsp	pepper inch strips
1	tbl	salt
1	tsp	allspice
4		minced garlic cloves
½	cup	cognac
4		lightly beaten eggs
1		minced onion
2		bunches fresh spinach
¼	cup	clarified butter
½	lb	chicken liver
½	cup	chopped walnuts
1		bunch chives with

Procedure
Prepared by Imported Recipes

Chicken Apple Walnut Salad

Categories
Locations
PLU

Yield	2 gal	Prep
Portion Size	5.33 fl oz	Cook
Num Portions	48	Finish
		Shelf

Plate/Store
Tools

Quantity	Unit	Ingredient
1	bag	baked, diced boneless skinless chicken breasts
4	lb	diced ginger gold apple
1	lb	roasted walnut pieces
3	cup	mayonnaise
3	cup	sour cream
2	tsp	ground nutmeg
2	tsp	paprika
1	oz	lemon juice
0	No Unit	salt and pepper

Procedure

Combine all ingredients and mix well.
Taste and adjust seasonings.

Prepared by Red Newt

Chicken Blood Orange Sauce

Categories 0-CB-2008, 0-CB-FirstDraft, 6-Sauces, 8-Compote
Locations
PLU

Yield	0 No Unit	Prep
Portion Size	0 No Unit	Cook
Num Portions	0	Finish
		Shelf

Plate/Store
Tools

Quantity	Unit	Ingredient
1	tsp	minced garlic
12	oz	blood orange juice florets with 1 inch stems
1	cup	chicken stock
1	cup	white wine quarters
1	tbl	chopped fresh thyme butter
2	tbl	honey inch strips

Procedure
Prepared by Imported Recipes

Chicken Breast Bracciola

Categories 0-CB-2008, 0-CB-FirstDraft, 4-Entrees, 8-Compote
Locations
PLU

Yield	0 No Unit	Prep
Portion Size	0 No Unit	Cook
Num Portions	0	Finish
		Shelf

Plate/Store
Tools

Quantity	Unit	Ingredient
1		washed well and drained head escarole
3	tbl	olive oil florets with 1 inch stems
1		chopped large onion
½	cup	raisins quarters
1½	cup	chicken broth butter
0.33	cup	grated parmesan inch strips
¼	cup	toasted pine nuts
½	cup	bread crumbs
2½	lb	4oz each boneless chicken breast
¼	lb	thinly sliced prosciutto
½	cup	dry white wine
2	tsp	lemon juice

Procedure
Prepared by Imported Recipes

Chicken Breast Braciola -apple

Categories _3_Fall, 0-CB-FirstDraft
Locations
PLU

Yield	0 No Unit	Prep
Portion Size	0 No Unit	Cook
Num Portions	32	Finish
		Shelf

Plate/Store
Tools

Quantity	Unit	Ingredient
0	pinch	edients
8	cup	collards - chiffonade
1	cup	olive oil Red)
6	cup	chopped onion
6	cup	peeled,diced apples
3	tbl	garlic - minced pureed
3	cup	grated St. Paulen cheese
2	cup	toasted pine nuts
3	cup	panko breadcrumbs
16	lb	boneless chicken breast
8	cup	chicken stock
0.33	cup	lemon juice
3	cup	dry white wine
3	tbl	chopped fresh sage
3	tbl	chopped fresh thyme
3		salt and pepper to taste

Procedure
Prepared by Imported Recipes

Chicken Breast Braciola with Apples and Pine Nuts

Categories _3_Fall, 0-CB-2008, 0-CB-FirstDraft, 1-Appetizer
Locations
PLU

Yield	0 No Unit	Prep
Portion Size	0 No Unit	Cook
Num Portions	8	Finish
		Shelf

Plate/Store
Tools

Quantity	Unit	Ingredient
0	pinch	edients
2	cup	collards - chiffonade
¼	cup	olive oil Red)
1½	cup	chopped onion
1½	cup	peeled,diced apples
2¼	tsp	garlic - minced pureed
¾	cup	grated St. Paulen cheese chopped
½	cup	toasted pine nuts
¾	cup	panko breadcrumbs
4	lb	boneless chicken breast
2	cup	chicken stock
1.33	tbl	lemon juice
¾	cup	dry white wine portions
2¼	tsp	chopped fresh sage
2¼	tsp	chopped fresh thyme
2		salt and pepper to taste

Procedure
Prepared by Imported Recipes

Chicken Breast Marinated

Categories
Locations
PLU

Yield	20 ea	Prep
Portion Size	1 ea	Cook
Num Portions	20	Finish
		Shelf

Plate/Store
Tools

Quantity	Unit	Ingredient
1	bag	boneless skinless chicken breasts
1	cup	olive extra virgin oil
2	tbl	salt and pepper

Procedure
Prepared by David Whiting

Chicken Breast Stuffed with Cranberry Apple Stuffing - $15.95

Categories _3_Fall, _4_Winter, 0-CB-2008, 0-CB-FirstDraft, 4-Entrees
Locations
PLU

Yield	0 No Unit	Prep
Portion Size	0 No Unit	Cook
Num Portions	0	Finish
		Shelf

Plate/Store
Tools

Quantity			Unit			Ingredient
1			cup			Ingredients

Procedure
Prepared by Imported - menu titles only

Chicken breast with ricotta salata currant stuffing

Categories 0-CB-2008, 0-CB-FirstDraft, 8-Compote
Locations
PLU

Yield	0 No Unit	Prep
Portion Size	0 No Unit	Cook
Num Portions	0	Finish
		Shelf

Plate/Store
Tools

Quantity	Unit	Ingredient
12	cup	bread chunks
12	cup	crumbled ricotta salata florets with 1 inch stems
3	tbl	minced garlic
3	tbl	minced fresh thyme quarters
1	lb	melted butter butter
1		salt and pepper 1 inch strips
3		egg

Procedure
Prepared by Imported Recipes

Chicken Breast, Pear Gorganzola Stuffed

Categories
Locations
PLU

Yield	40 ea	Prep
Portion Size	1 ea	Cook
Num Portions	40	Finish
		Shelf

Plate/Store
Tools

Quantity	Unit	Ingredient
40	ea	Free Range Chicken Breasts
8	cup	diced baguette, long tribeca bread
4	cup	bartlett pear
1	tbl	minced peeled garlic
3	cup	gorgonzola cheese
1	tbl	chopped fresh sage
1	tbl	chopped fresh thyme
6	ea	egg
1	cup	milk
1	lb	Japanese bread crumbs

Procedure

Saute pears in garlic, salt, and pepper.
Allow to cool.
Combine with cheese, herbs, and diced bread until mixed well.
Butterfly chicken breasts.
Roll breasts around pear filling.
Combine milk and eggs and beat well to make an egg wash.
Roll stuffed chicken in wash and then in bread crumbs.
Store in fish box with parchment paper.

Prepared by Red Newt

Chicken breasts with currant Merlot sauce

Categories 0-CB-2008, 0-CB-FirstDraft, 6-Sauces, 8-Compote
Locations
PLU

Yield	0 No Unit	Prep
Portion Size	0 No Unit	Cook
Num Portions	2	Finish
		Shelf

Plate/Store
Tools

Quantity	Unit	Ingredient
2		(6)ounce chicken breasts
½	cup	flour florets with 1 inch stems
4	tbl	olive oil
1	clove	minced garlic quarters
1	cup	Merlot wine butter
2	tsp	brown sugar inch strips
2	tbl	undiluted apple juice concentrate
¼	cup	dried currants
1	sprig	minced tarragon
1	sprig	minced basil
1		salt and pepper to taste

Procedure
Prepared by Imported Recipes

Chicken Coq Au Vin

Categories
Locations
PLU

Yield	0	Prep
Portion Size	0	Cook
Num Portions	20	Finish
		Shelf

Plate/Store
Tools

Quantity	Unit	Ingredient
5	ea	free range chicken
3	cup	wild rice flour
0	No Unit	salt and pepper
¼	lb	butter
0	No Unit	---------------------------------------
1	lb	free range bacon
4	lb	coarsley chopped carrot
4	lb	coarsley chopped russet 100 ct potato
8	cup	diced yellow onion
8	cup	chopped Woodland Mushroom Blend
20	clove	peeled garlic
8	oz	tomato paste
4	bottle	red wine
1	gal	house chicken stock
6	ea	bay leaf
0	No Unit	---------------------------------------
0	No Unit	salt and pepper
2	tbl	fresh thyme
2	tbl	fresh sage

Procedure

Remove chicken from carcass and cut into eight pieces (each breast in two pieces)
Coat chicken pieces in wild rice flour mixed with salt and pepper.
Melt half the butter in a pan, brown all the coated chicken, and set aside.
In same pan, add remaining butter and sauté bacon with onion until bacon is crisp.
Add garlic and carrots and continue until onion is soft.
Return browned chicken back into the pan and add remaining ingredients (except herbs).
Bring to a boil, cover and cook in 350 degree oven for 1 1/2 to 2 hours. Chicken should be tender.
Add fresh thyme and sage and adjust salt and pepper.

Prepared by Red Newt

Chicken in Riesling Cream Sauce

Categories 0-CB-2008, 0-CB-FirstDraft, 6-Sauces, 8-Compote
Locations
PLU

Yield	0 No Unit	Prep
Portion Size	0 No Unit	Cook
Num Portions	0	Finish
		Shelf

Plate/Store
Tools

Quantity	Unit	Ingredient
¼	cup	minced shallots
1	slice	cooked and chopped bacon florets with 1 inch stems
1	tbl	fresh tarragon
½	cup	(made with riesling and tarragon) chicken stock quarters
0		chicken breasts butter

Procedure
Prepared by Imported Recipes

Chicken Marinade

Categories
Locations
PLU

Yield	3½ cup	Prep
Portion Size	0.146 cup	Cook
Num Portions	24	Finish
		Shelf

Plate/Store
Tools

Quantity	Unit	Ingredient
1	cup	olive extra virgin oil
1	cup	white wine
1	cup	water
2	ea	zested, juiced lemon
1½	tbl	kosher salt
½	tsp	white pepper

Procedure

Combine all ingredients and mix well.

Prepared by David Whiting

Chicken Marsala

Categories 0-CB-2008, 0-CB-FirstDraft, 8-Compote
Locations
PLU

Yield	0 No Unit	Prep
Portion Size	0 No Unit	Cook
Num Portions	0	Finish
		Shelf

Plate/Store
Tools

Quantity	Unit	Ingredient
6	oz	3 2 oz chicken breasts cut into medalions
2	oz	marsala florets with 1 inch stems
2	oz	heavy cream
1	oz	demi glace quarters
4		pre-sauteed to give them color mushroom caps butter
4		taste salt and pepper inch strips
1	tsp	clarified butter

Procedure
Prepared by Imported Recipes

Chicken Ricotta turnover filling

Categories
Locations
PLU

Yield	0	Prep
Portion Size	0	Cook
Num Portions	0	Finish
		Shelf

Plate/Store
Tools

Quantity	Unit	Ingredient
3	cup	chopped onion
3	cup	chopped carrot
3	cup	chopped celery
½	cup	minced garlic
10	cup	chopped boneless skinless chicken breasts pre-roasted
2	cup	pesto
3	lb	ricotta cheese
0		S+P to taste

Procedure

saute onions, carrots, celery, and garlic until just soft
combine all ingredients in a large bowl and mis well

Prepared by Culinary Software Services

Chicken Roulade, Artichoke Lemon Chevre

Categories
Locations
PLU

Yield	12 serving	Prep
Portion Size	1 serving	Cook
Num Portions	12	Finish
		Shelf

Plate/Store
Tools

Quantity	Unit	Ingredient
12	ea	Free Range Chicken Breasts
1	lb	chevre cheese softened
1	cup	chopped artichoke hearts
1	ea	zest only lemon chopped
½	tbl	chopped fresh sage
½	tbl	chopped fresh thyme
1	lb	Japanese bread crumbs
2	tbl	wash and trim parsley
1	tbl	dried thyme
½	tbl	garlic powder
4	ea	egg
0	No Unit	salt and pepper

Procedure
Prepared by David Whiting

Chicken Roulade, Proscuitto Provolone

Categories
Locations
PLU

Yield	10 serving	Prep
Portion Size	1 serving	Cook
Num Portions	10	Finish
		Shelf

Plate/Store
Tools

Quantity	Unit	Ingredient
10	ea	Free Range Chicken Breasts
1½	oz	Proscuitto Stuffing
2	tbl	wash and trim parsley
1	tbl	dried thyme
1	lb	Japanese bread crumbs
½	tbl	garlic powder
4	ea	egg
0	No Unit	salt and pepper

Procedure
Prepared by David Whiting

Chicken salad with creamy mustard

Categories 0-CB-2008, 0-CB-FirstDraft, 8-Compote
Locations
PLU

Yield	0 No Unit	Prep
Portion Size	0 No Unit	Cook
Num Portions	0	Finish
		Shelf

Plate/Store
Tools

Quantity	Unit	Ingredient
10	cup	cooked and chopped chicken breasts
2	cup	sauteed chopped leeks florets with 1 inch stems
3	cup	mandarin oranges
1	cup	mustard mixture quarters
1	cup	dijon mustard inch strips
3	cup	sour cream

Procedure
Prepared by Imported Recipes

Chicken Salad, Curried

Categories
Locations
PLU

Yield	4 qt	Prep
Portion Size	0.2 qt	Cook
Num Portions	20	Finish
		Shelf

Plate/Store
Tools

Quantity	Unit	Ingredient
5	lb	baked boneless skinless chicken breasts
1	cup	sour cream
3	cup	mayonnaise
2	tbl	curry powder
½	tbl	kosher salt
½	tbl	white pepper
1½	cup	walnut pieces
3	cup	golden raisins

Procedure

Combine all ingredients and mix well.

Prepared by David Whiting

Chicken Satay Marinade

Categories 0-CB-2008, 0-CB-FirstDraft, 6-Sauces, 8-Compote
Locations
PLU

Yield	0 No Unit	Prep
Portion Size	0 No Unit	Cook
Num Portions	0	Finish
		Shelf

Plate/Store
Tools

Quantity	Unit	Ingredient
2	tbl	sugar
2		minced Garlic tablespoons
2		minced ginger tablespoons florets with 1 inch stems
2	tbl	(toasted dry and then coriander seed
1		kosher salt teaspoon quarters
4	tbl	vegetable oil
6	tbl	pineapple juice or orange juice inch strips
4		finely chopped peanuts tablespoons
2		minced lemongrass stalks

Procedure
Prepared by Imported Recipes

Chicken Satay Marinade (for coating skewers)

Categories 0-CB-2008, 0-CB-FirstDraft, 6-Sauces, 8-Compote
Locations
PLU

Yield	0 No Unit	Prep
Portion Size	0 No Unit	Cook
Num Portions	0	Finish
		Shelf

Plate/Store
Tools

Quantity	Unit	Ingredient
1	cup	sugar
1	cup	ginger florets with 1 inch stems
1	cup	garlic
1	cup	coriander seeds (toasted dry and then ground) quarters
2	tbl	plus 2 teaspoons Kosher salt
5	tbl	plus1 teaspoon tumeric inch strips
2	cup	vegetable oil
3	cup	orange juice or pineapple juice
2	cup	finely chopped peanuts
16		minced stalks lemongrass
16	lb	chicken breasts

Procedure
Prepared by Imported Recipes

Chicken Stock, house

Categories
Locations
PLU

Yield	2 gal	Prep
Portion Size	1 gal	Cook
Num Portions	2	Finish
		Shelf

Plate/Store
Tools

Quantity	Unit	Ingredient
2	ea	free range chicken (multiply by 6)
2	ea	yellow onion
2	lb	carrot
½	bunch	celery

Procedure

Multiply number of chickens by 6. Recipe is altered for costing purposes.
Remove usable meat from chickens. Roast carcasses and any other discarded bones.
Combine ingredients in a pot covered with cool water.
Bring to a boil, reduce heat and allow to simmer for about 4 hours.
Strain and allow to cool under refrigeration so the fat will rise to the top.
Remove and discard the fat.
Store in a covered container.

Prepared by Red Newt

Chicken Stuffing with quinoa, leeks and, arugala

Categories
Locations
PLU

Yield	0	Prep
Portion Size	0	Cook
Num Portions	0	Finish
		Shelf

Plate/Store
Tools

Quantity	Unit	Ingredient
8	cup	cooked quinoa
3	cup	butter
1	tbl	chopped rosemary
3	cup	diced leek
3	cup	chopped arugula

Procedure

-saute leeks and rosemary in butter

-in a bowl, toss all ingredients together

-s+p to taste

Prepared by Culinary Software Services

Chicken Upgrade

Categories
Locations
PLU

Yield	1 ea	Prep
Portion Size	1 ea	Cook
Num Portions	1	Finish
		Shelf

Plate/Store
Tools

Quantity			Unit			Ingredient
1			ea			Chicken Breast Marinated

Procedure
Prepared by Red Newt

Chicken with artichoke cheve stuffing

Categories 0-CB-2008, 0-CB-FirstDraft, 8-Compote
Locations
PLU

Yield	0 No Unit	Prep
Portion Size	0 No Unit	Cook
Num Portions	0	Finish
		Shelf

Plate/Store
Tools

Procedure
Prepared by Imported Recipes

Chile Quiche Squares

Categories 0-CB-2008, 0-CB-FirstDraft, 1-Appetizer, 8-Compote
Locations
PLU

Yield	0 No Unit	Prep
Portion Size	0 No Unit	Cook
Num Portions	0	Finish
		Shelf

Plate/Store
Tools

Quantity	Unit	Ingredient
28	oz	diced, rinsed and dried Ortega chiles
2	lb	shredded cheddar and jack cheese florets with 1 inch stems
2		beaten dozen eggs
2	pt	milk quarters
1½	cup	flour
2		melted sticks butter inch strips
2		tabasco sauce
2		salt and pepper 1

Procedure
Prepared by Imported Recipes

Chili

Categories
Locations
PLU

Yield	3 gal	Prep
Portion Size	0	Cook
Num Portions	0	Finish
		Shelf

Plate/Store
Tools

Quantity	Unit	Ingredient
8	cup	chopped yellow onion
1	cup	minced peeled garlic
5	lb	ground beef
3	lb	bulk sausage
4	ea	bay leaf
1	tsp	paprika
4	tsp	ancho chili powder
1	tbl	dried oregano
1	tbl	dried parsley
2	#10 can	diced organic tomatoes
1½	gal	water
1¾	lb	tomato sauce
12	oz	tomato paste
2	tbl	worcestershire sauce
¼	cup	sugar
16	cup	scarlet emporer beans

Procedure

Pre-soak and precook emperor beans.
Saute onion and garlic until translucent.
Add beef add beef and sausage and brown
Add remaining ingredients and simmer for about two hours.

Prepared by Red Newt

Chinese Nachos

Categories _2_Summer, 0-CB-FirstDraft, 1-Appetizer
Locations
PLU

Yield	0 No Unit	Prep
Portion Size	0 No Unit	Cook
Num Portions	0	Finish
		Shelf

Plate/Store
Tools

Quantity	Unit	Ingredient
1	cup	plum jelly
½	cup	mango chutney apples
1½	tbl	red wine vinegar (reserve 1 1/3 cup liquid)
1	tsp	dry mustard
¼	tsp	hot pepper sauce
1		ouce package wonton skins
1		vegetable oil for deep frying liquid
1		chopped green onion

Procedure
Prepared by Imported Recipes

Chiogga Beet Sauce

Categories
Locations
PLU

Yield	2 qt	Prep
Portion Size	1 fl oz	Cook
Num Portions	64	Finish
		Shelf

Plate/Store
Tools

Quantity	Unit	Ingredient
2	lb	roasted chiogga beets
4	cup	veg stock
2	cup	white wine
2	tbl	honey
1	tbl	minced peeled garlic
1	tbl	chopped fresh thyme
1	tbl	chopped fresh sage

Procedure
Prepared by Red Newt

Chipolte Cream Sauce

Categories _5_all season, 0-CB-FirstDraft, 6-Sauces
Locations
PLU

Yield	0 No Unit	Prep
Portion Size	0 No Unit	Cook
Num Portions	32	Finish
		Shelf

Plate/Store
Tools

Procedure
Prepared by Imported Recipes

Chipolte Cream Sauce (8 servings)

Categories 0-CB-2008, 0-CB-FirstDraft, 6-Sauces, 8-Compote
Locations
PLU

Yield	0 No Unit	Prep
Portion Size	0 No Unit	Cook
Num Portions	8	Finish
		Shelf

Plate/Store
Tools

Quantity	Unit	Ingredient
1½	pt	heavy cream
½	cup	sour cream florets with 1 inch stems
¼	cup	roasted garlic
¼	cup	can chipoltes in adobo sauce quarters
0		to taste salt and pepper

Procedure
Prepared by Imported Recipes

Chipolte Dipping Sauce

Categories 0-CB-2008, 0-CB-FirstDraft, 6-Sauces, 8-Compote
Locations
PLU

Yield	0 No Unit	Prep
Portion Size	0 No Unit	Cook
Num Portions	0	Finish
		Shelf

Plate/Store
Tools

Quantity	Unit	Ingredient
6	No Unit	chipoltes softened in boiling water (reserve 1/2 cup
1½	cup	mayonnaise
1	cup	sour cream quarters
2	tbl	chopped fresh oregano
1	tbl	minced garlic inch strips
2	tbl	sundried tomato Tapenade
2	No Unit	salt and pepper 1

Procedure
Prepared by Imported Recipes

Chipolte Lime Dressing

Categories 0-CB-2008, 0-CB-FirstDraft, 7-Dressing, 8-Compote
Locations
PLU

Yield	0 No Unit	Prep
Portion Size	0 No Unit	Cook
Num Portions	0	Finish
		Shelf

Plate/Store
Tools

Quantity	Unit	Ingredient
1	cup	chipoltes
1	cup	roasted garlic liquid)
2	cup	olive oil
1	cup	white wine vinegar quarters
6	cup	heavy cream
¼	cup	sugar inch strips
½	cup	chopped fresh cilantro
0		juice of 4 limes
0		zest of 4 limes
0		salt and peppe

Procedure
Prepared by Imported Recipes

Chipolte Lime Sauce

Categories 0-CB-2008, 0-CB-FirstDraft, 6-Sauces, 8-Compote
Locations
PLU

Yield	0 No Unit	Prep
Portion Size	0 No Unit	Cook
Num Portions	0	Finish
		Shelf

Plate/Store
Tools

Procedure
Prepared by Imported Recipes

Chipolte Lime Spread

Categories 0-CB-2008, 0-CB-FirstDraft, 8-Compote
Locations
PLU

Yield	0 No Unit	Prep
Portion Size	0 No Unit	Cook
Num Portions	0	Finish
		Shelf

Plate/Store
Tools

Quantity	Unit	Ingredient
24	oz	softened cream cheese
1	cup	sour cream liquid)
1		canned in adobo sauce chipolte
1		zest of 1 lime quarters
1		juice of 2 limes
1		salt and pepper 1 inch strips

Procedure
Prepared by Imported Recipes

Chipolte Orange Vinaigrette

Categories 0-CB-2008, 0-CB-FirstDraft, 7-Dressing, 8-Compote
Locations
PLU

Yield	0 No Unit	Prep
Portion Size	0 No Unit	Cook
Num Portions	128	Finish
		Shelf

Plate/Store
Tools

Quantity	Unit	Ingredient
1	cup	can of chipoltes in adobo sauce
1	cup	roasted garlic liquid)
8	cup	olive oil
2	cup	white wine vinegar quarters
2	cup	white wine
1	cup	sugar (made need additional sugar) inch strips
¼	cup	chopped fresh cilantro
1	cup	fresh squeezed orange juice (about 4 oranges)
1		to taste salt and pepper

Procedure
Prepared by Imported Recipes

Chipolte Orange Vinaigrette (32 servings)

Categories _5_all season, 0-CB-FirstDraft, 7-Dressing
Locations
PLU

Yield	0 No Unit	Prep
Portion Size	0 No Unit	Cook
Num Portions	32	Finish
		Shelf

Plate/Store
Tools

Quantity	Unit	Ingredient
¼	cup	can of chipoltes in adobo sauce
¼	cup	roasted garlic radicchio)
2	cup	olive oil
½	cup	white wine vinegar liquid)
½	cup	white wine pureed
¼	cup	sugar (made need additional sugar)
1	tbl	chopped fresh cilantro
¼	cup	fresh squeezed orange juice (about 4 oranges) but do not process)
0		to taste salt and pepper

Procedure
Prepared by Imported Recipes

Chipolte Roasted Red Pepper Sauce

Categories 0-CB-2008, 0-CB-FirstDraft, 6-Sauces, 8-Compote
Locations
PLU

Yield	0 No Unit	Prep
Portion Size	0 No Unit	Cook
Num Portions	0	Finish
		Shelf

Plate/Store
Tools

Procedure
Prepared by Imported Recipes

Chipolte Roasted Red Sauce

Categories 0-CB-2008, 0-CB-FirstDraft, 6-Sauces, 8-Compote
Locations
PLU

Yield	0 No Unit	Prep
Portion Size	0 No Unit	Cook
Num Portions	0	Finish
		Shelf

Plate/Store
Tools

Procedure
Prepared by Imported Recipes

Chipolte Tarragon Marinade

Categories 0-CB-2008, 0-CB-FirstDraft, 6-Sauces, 8-Compote
Locations
PLU

Yield	0 No Unit	Prep
Portion Size	0 No Unit	Cook
Num Portions	0	Finish
		Shelf

Plate/Store
Tools

Quantity	Unit	Ingredient
2	oz	cans chipoltes in adobo sauce
2	cup	destemmed and chopped fresh tarragon liquid)
2	cup	cider vinegar
½	cup	honey quarters
4	tbl	minced garlic
1	cup	white wine inch strips
1	cup	olive oil
1	No Unit	salt and pepper 1

Procedure
Prepared by Imported Recipes

Chipotle apricot dipping sauce

Categories _1_Spring, _2_Summer, 6-Sauces
Locations
PLU

Yield	0 No Unit	Prep
Portion Size	0 No Unit	Cook
Num Portions	0	Finish
		Shelf

Plate/Store
Tools

Quantity	Unit	Ingredient
6		chipoltes softened in boiling water (reserve 1/2 cup
1½	cup	mayonnaise (reserve 1 1/3 cup liquid)
1	cup	sour cream
2	tbl	chopped fresh oregano
1	tbl	minced garlic
0.33	cup	minced apricots Dried liquid
0		salt and pepper 1

Procedure
Prepared by Imported Recipes

Chipotle Balsamic Syrup

Categories _5_all season, 0-CB-FirstDraft, 6-Sauces
Locations
PLU

Yield	0 No Unit	Prep
Portion Size	0 No Unit	Cook
Num Portions	0	Finish
		Shelf

Plate/Store
Tools

Quantity			Unit			Ingredient
1			cup			Ingredients

Procedure
Prepared by Imported - need recipe

Chipotle Lime Viniagrette

Categories
Locations
PLU

Yield	0	Prep
Portion Size	0	Cook
Num Portions	0	Finish
		Shelf

Plate/Store
Tools

Quantity	Unit	Ingredient
1	tbl	minced peeled garlic
1	tbl	minced peeled shallots
1	tbl	minced fresh cilantro
3	tbl	minced chipotle chiles
2	cup	lime juice
¼	cup	verjus
1	tsp	dijon mustard
2	cup	canola oil
	to taste	salt and pepper

Procedure

Combine all ingredients except oil in robot coupe.
Puree well.
Slowly add oil as robot coupe runs to incorporate.

Prepared by Red Newt

Chipotle Pesto

Categories
Locations
PLU

Yield	4 cup	Prep
Portion Size	2 tbl	Cook
Num Portions	32	Finish
		Shelf

Plate/Store
Tools

Quantity	Unit	Ingredient
4	cup	pesto
2	oz	chipotle chiles

Procedure
Prepared by Red Newt

Chocalate Bourbon Ganache

Categories
Locations
PLU

Yield	56 fl oz	Prep
Portion Size	1 fl oz	Cook
Num Portions	56	Finish
		Shelf

Plate/Store
Tools

Quantity	Unit	Ingredient
2	lb	Callebaut semi chocolate chips
4	oz	unsalted butter
16	fl oz	heavy cream
4	fl oz	bourbon whiskey
2	fl oz	blackstrap molasses
16	fl oz	whole milk

Procedure

In heavy saucepan on low heat add butter, cream, and chocolate.
With constant stirring, slowly melt the chocolate.
Once melted, stir in whiskey and molasses, Remove from heat.
for syrup, thin with 16fl oz milk. Check volume.

Prepared by David Whiting

Choclate Sauce #2

Categories 0-CB-2008, 0-CB-FirstDraft, 8-Compote
Locations
PLU

Yield	0 No Unit	Prep
Portion Size	0 No Unit	Cook
Num Portions	0	Finish
		Shelf

Plate/Store
Tools

Quantity	Unit	Ingredient
1	cup	heavy whipping cream
4	tbl	butter liquid)
8	oz	bitter sweet chocolate
¼	cup	cream
3	tbl	extra fine granulated sugar inch strips
1	tbl	powdered sugar

Procedure
Prepared by Imported Recipes

Chocolate Almond

Categories 0-CB-2008, 0-CB-FirstDraft, 5-Desserts, 8-Compote
Locations
PLU

Yield	0 No Unit	Prep
Portion Size	0 No Unit	Cook
Num Portions	0	Finish
		Shelf

Plate/Store
Tools

Quantity	Unit	Ingredient
4	No Unit	x8 ounces cream cheese
1¼	cup	extra fine granulated sugar liquid)
½	No Unit	sliced almonds cup
5	No Unit	save 5 egg whites egg yolks
1	tbl	vanilla

Procedure
Prepared by Imported Recipes

Chocolate Almond Souffl‚ Torte

Categories 0-CB-2008, 0-CB-FirstDraft, 5-Desserts, 8-Compote
Locations
PLU

Yield	0 No Unit	Prep
Portion Size	0 No Unit	Cook
Num Portions	0	Finish
		Shelf

Plate/Store
Tools

Quantity	Unit	Ingredient
4	tbl	+ 1/3 cup sugar
2	tbl	vegetable oil liquid)
¾		(1 1/2 sticks) unsalted butter
½	cup	cream
1		finely chopped bitter-sweet or semi-sweet pound
1		chilled whip cream cup
2	tbl	amaretto
2		powdered sugar
½		sliced and toasted almonds cup

Procedure
Prepared by Imported Recipes

Chocolate Almond torte

Categories 0-CB-2008, 0-CB-FirstDraft, 5-Desserts, 8-Compote
Locations
PLU

Yield	0 No Unit	Prep
Portion Size	0 No Unit	Cook
Num Portions	0	Finish
		Shelf

Plate/Store
Tools

Quantity	Unit	Ingredient
1	cup	unsalted butter
6	No Unit	large egg liquid)
2	No Unit	ground almonds cups
¼	cup	potato starch
1	No Unit	grated lemon peel tablespoon
1	tsp	vanilla chocolate
1	No Unit	Preparation Method Amount Measure Ingredient
1	No Unit	toasted almonds cup
0.33	cup	+ 4 tablespoons sugar
¾	cup	unsalted butter
½	cup	heavy cream
1	No Unit	chopped bitter-sweet chocolate pound
6	No Unit	seperated eggs large
1	No Unit	chilled whipped cream cup
2	tbl	amaretto

Procedure
Prepared by Imported Recipes

Chocolate and Berry Tart 1

Categories _2_Summer, 0-CB-FirstDraft, 5-Desserts, rt to cheftec failed
Locations
PLU

Yield	0 No Unit	Prep
Portion Size	0 No Unit	Cook
Num Portions	0	Finish
		Shelf

Plate/Store
Tools

Quantity	Unit	Ingredient
1		puff pastry
1		water (reserve 1 1/3 cup liquid)
3		bittersweet chocolate
1	tbl	red currant jelly
2	tbl	sour cream
¾	cup	raspberries
2	tsp	creme de cassis liqueur

Procedure
Prepared by DB Import old RECIPE Database

Chocolate Bread Pudding

Categories
Locations
PLU

Yield	0	Prep
Portion Size	0	Cook
Num Portions	10	Finish
		Shelf

Plate/Store
Tools

Quantity	Unit	Ingredient
12	cup	cubed 1" baguette, long tribeca bread
½	cup	melted unsalted butter
3½	cup	half and half cream
2	cup	heavy cream
2	cup	extra fine granulated sugar
8	ea	egg yolks
1	tbl	vanilla extract
½	cup	coffee liqueur
8	oz	Calibaut bitter chocolate chips

Procedure

Butter or spray a 8 x 13 in. pan. Preheat oven to 350.

Place bread in large bowl and drizzle with melted butter. Mix with hands to coat well.

Place coated bread in prepare pan.

Bring half and half, cream, vanilla and liqueur just to a simmer in heavy saucepan.

Remove from heat. Add chocolate and whisk until melted and smooth.

Pour blended mixture over bread.

Cover with plastic and let stand in refrigerator for at least one hour or overnight (not all the liquid will be absorbed).

Remove plastic, cover with foil and bake pudding until just set in center about 1 hour (center may move slightly when dish is shaken).

Serve warm or at room temperature.

Prepared by Debra Whiting

Chocolate Cake

Categories _5_all season, 0-CB-FirstDraft
Locations
PLU

Yield	0 No Unit	Prep
Portion Size	0 No Unit	Cook
Num Portions	0	Finish
		Shelf

Plate/Store
Tools

Quantity			Unit			Ingredient
1			cup			Ingredients

Procedure
Prepared by Imported - need recipe

Chocolate Cherry Cakes

Categories _1_Spring, _2_Summer, 7-Dressing
Locations
PLU

Yield	0 No Unit	Prep
Portion Size	0 No Unit	Cook
Num Portions	0	Finish
		Shelf

Plate/Store
Tools

Quantity	Unit	Ingredient
1½	cup	sour cherries
¾	cup	raspberry liqueur liquid)
9	oz	bitter sweet chocolate (reserve 1 1/3 cup liquid)
6	oz	unsalted butter
1½	cup	sugar
1½	tbl	vanilla
6		egg liquid
1.13	cup	A.P. flavor
¾	tsp	salt

Procedure
Prepared by Imported Recipes

Chocolate Chevre Cheesecake - james beard

Categories 0-CB-2008, 0-CB-FirstDraft, 5-Desserts, 8-Compote
Locations
PLU

Yield	0 No Unit	Prep
Portion Size	0 No Unit	Cook
Num Portions	0	Finish
		Shelf

Plate/Store
Tools

Quantity	Unit	Ingredient
16	oz	cream cheese liquid)
16	oz	chevre
4	oz	bitter sweet chocolate
1	tsp	vanilla
3	No Unit	egg chocolate
¾	cup	sugar
2	tbl	heavy cream
4	cup	vanilla wafers
1½	cup	macadamia nuts
2	tbl	margarine

Procedure
Prepared by Imported Recipes

Chocolate Chip Shortbread Cookies

Categories 0-CB-2008, 0-CB-FirstDraft, 5-Desserts, 8-Compote
Locations
PLU

Yield	0 No Unit	Prep
Portion Size	0 No Unit	Cook
Num Portions	0	Finish
		Shelf

Plate/Store
Tools

Quantity	Unit	Ingredient
¾	cup	(1 1/2 sticks) room temperature unsalted butter
½	cup	+ 2 tablespoons sugar liquid)
1¾	cup	flour
1	pinch	of salt
1	cup	chocolate chips

Procedure
Prepared by Imported Recipes

Chocolate Cinnamon Mousse

Categories _5_all season, 0-CB-2008, 0-CB-FirstDraft, 5-Desserts
Locations
PLU

Yield	0 No Unit	Prep
Portion Size	0 No Unit	Cook
Num Portions	0	Finish
		Shelf

Plate/Store
Tools

Quantity	Unit	Ingredient
36	oz	bittersweet chocolate
1	cup	heavy cream cups Mascarpone
2	No Unit	cinnamon sticks steeped in water
1	cup	water pureed)
¾	cup	corn syrup stock
2½	tbl	cinnamon
½	cup	amaretto sliced)
24	oz	mascarpone
3	cup	stiff peaks, but not dry whipped cream chiffonade

Procedure
Prepared by Imported Recipes

Chocolate Coffee Torte

Categories 0-CB-2008, 0-CB-FirstDraft, 5-Desserts, 8-Compote
Locations
PLU

Yield	0 No Unit	Prep
Portion Size	0 No Unit	Cook
Num Portions	0	Finish
		Shelf

Plate/Store
Tools

Quantity	Unit	Ingredient
1	lb	semi-sweet chocolate
¼	cup	coffee liqueur liquid)
1	tsp	vanilla
7	No Unit	room temperature eggs
1	cup	sugar

Procedure
Prepared by Imported Recipes

Chocolate Cookie Crust

Categories 0-CB-2008, 0-CB-FirstDraft, 5-Desserts, 8-Compote
Locations
PLU

Yield	1 crust	Prep
Portion Size	0 No Unit	Cook
Num Portions	0	Finish
		Shelf

Plate/Store
Tools

Quantity	Unit	Ingredient
1½	cup	oreo cookie crumbs
¼	cup	extra fine granulated sugar
3	tbl	margarine melted

Procedure

Press onto sides and bottom of pan (butter sides of pan)
Chill until ready to use.

Prepared by Imported Recipes

Chocolate Covered Cherry Cheesecake

Categories _2_Summer, 0-CB-2008, 0-CB-FirstDraft, 5-Desserts
Locations
PLU

Yield	0 No Unit	Prep
Portion Size	0 No Unit	Cook
Num Portions	0	Finish
		Shelf

Plate/Store
Tools

Quantity			Unit			Ingredient
1			cup			Ingredients

Procedure
Prepared by Imported - menu titles only

Chocolate Covered Coconut Macaroon Bars

Categories 0-CB-2008, 0-CB-FirstDraft, 5-Desserts, 8-Compote
Locations
PLU

Yield	0 No Unit	Prep
Portion Size	0 No Unit	Cook
Num Portions	0	Finish
		Shelf

Plate/Store
Tools

Quantity	Unit	Ingredient
¾	cup	all- purpose flour
¼	cup	powdered sugar liquid)
½	tsp	almond extract
1		egg yolks
1		chopped walnuts cup
1		condenced milk can (14ounces) sweetend chocolate
7	oz	flaked coconut
½	cup	chocolate chips

Procedure
Prepared by Imported Recipes

Chocolate Dried Cranberry Biscoiti

Categories
Locations
PLU

Yield	0	Prep
Portion Size	0	Cook
Num Portions	60	Finish
		Shelf

Plate/Store
Tools

Quantity	Unit	Ingredient
4	oz	coarsley chopped Calibaut bitter chocolate chips
1	cup	firmly packed brown sugar
1¾	cup	all purpose flour
0.33	cup	Dutch cocoa
1	tsp	baking soda
¼	tsp	salt
3	ea	egg
1½	tsp	vanilla extract
1	cup	coarsley chopped dried cranberries

Procedure

In a food processor, combine coarsely chopped chocolate and brown sugar until chocolate is fine. Set aside.
In a large bowl, sift together flour, cocoa, baking soda and salt.
Using electric mixer, beat eggs and vanilla until well blended. On low speed, add dry chocolate and flour mixture until a stiff dough forms.
On floured surface, divide the dough in half. Form each half into a 12" long log. (May require rolling dough back and forth resulting in a cylinder shape).
Line a large bakery sheet with parchment paper.
Transfer logs to prepared baking sheet, spacing well apart (logs will spread during baking process).
Bake at 300 degrees until almost firm to touch, about 35-40 minutes.
Remove from oven and cool.
Transfer cooled logs onto cutting board.
Using a serrated knife, cut the dough into slices 3/4 inch thick.
Arrange slices cut-side down on baking sheet
Bake 15 minutes.
Turn slices over and bake until crisp and dry ( about 15 minutes longer)
Remove from oven and cool on rack.

Prepared by Red Newt

Chocolate Espresso Mascarone Mousse with Macademia Nuts

Categories 0-CB-2008, 0-CB-FirstDraft, 5-Desserts, 8-Compote
Locations
PLU

Yield	0 No Unit	Prep
Portion Size	0 No Unit	Cook
Num Portions	0	Finish
		Shelf

Plate/Store
Tools

Quantity	Unit	Ingredient
12	oz	bittersweet chocolate
0.33	cup	chilled heavy whipping cream liquid)
0.33	cup	water
¼	cup	corn syrup
5	tbl	araretto or haxelnut liqueur dark rum
1	tsp	espresso powder chocolate
8	oz	mascarpone

Procedure
Prepared by Imported Recipes

Chocolate Espresso Mascarpone Mousse

Categories 0-CB-2008, 0-CB-FirstDraft, 5-Desserts, 8-Compote
Locations
PLU

Yield	0 No Unit	Prep
Portion Size	0 No Unit	Cook
Num Portions	0	Finish
		Shelf

Plate/Store
Tools

Quantity	Unit	Ingredient
12	oz	bitter-sweet chocolate
0.33		chilled heavy cream cup liquid)
¼	cup	corn syrup
5	tbl	rum
1	tsp	espresso powder
1	oz	package cream cheese chocolate
1		toasted macademia nuts

Procedure
Prepared by Imported Recipes

Chocolate Fudge Cheesecake (14 servings)

Categories _5_all season, 0-CB-2008, 0-CB-FirstDraft, 5-Desserts
Locations
PLU

Yield	0 No Unit	Prep
Portion Size	0 No Unit	Cook
Num Portions	14	Finish
		Shelf

Plate/Store
Tools

Quantity	Unit	Ingredient
1½	lb	cream cheese softened
¾	cup	extra fine granulated sugar
3	ea	egg
1	tsp	vanilla extract
5	oz	Callebaut semi chocolate chips
1	cup	sour cream
1	crust	Mocha Crust

Procedure

Beat cream cheese and sugar.
Beat in eggs and vanilla until smooth.
Melt chocolate and allow to cool.
Do not allow cold sour cream to touch warm chocolate.
Beat in chocolate before adding sour cream.
After adding sour cream, beat until smooth.
Pour into Mocha Crust.
Bake at 250 degrees for 75 minutes until set.
Turn off oven and leave cheesecake in oven with the door shut until it cools.

Prepared by Imported Recipes

Chocolate Fudge Cheesecake with an esspresso crŠme anglais $8

Categories _5_all season, 0-CB-2008, 0-CB-FirstDraft, 5-Desserts
Locations
PLU

Yield	0 No Unit	Prep
Portion Size	0 No Unit	Cook
Num Portions	0	Finish
		Shelf

Plate/Store
Tools

Quantity			Unit			Ingredient
1			cup			Ingredients

Procedure
Prepared by Imported - menu titles only

Chocolate Ganache

Categories 0-CB-2008, 0-CB-FirstDraft, 5-Desserts, 8-Compote
Locations
PLU

Yield	0 No Unit	Prep
Portion Size	0 No Unit	Cook
Num Portions	2	Finish
		Shelf

Plate/Store
Tools

Quantity	Unit	Ingredient
2½	cup	heavy cream
20	oz	chocolate liquid)
1	tbl	Khalua or othe liquer (optional)

Procedure
Prepared by Imported Recipes

Chocolate Ganache (1 serving)

Categories _5_all season, 0-CB-2008, 0-CB-FirstDraft, 5-Desserts
Locations
PLU

Yield	0 No Unit	Prep
Portion Size	0 No Unit	Cook
Num Portions	1	Finish
		Shelf

Plate/Store
Tools

Quantity	Unit	Ingredient
1¼	cup	heavy cream
10	oz	chocolate cups Mascarpone
½	tbl	Khalua or othe liquer (optional)

Procedure
Prepared by Imported Recipes

Chocolate Glaze for Tortes

Categories 0-CB-2008, 0-CB-FirstDraft, 5-Desserts, 8-Compote
Locations
PLU

Yield	0 No Unit	Prep
Portion Size	0 No Unit	Cook
Num Portions	0	Finish
		Shelf

Plate/Store
Tools

Quantity	Unit	Ingredient
½	cup	unsweetened cocoa powder
½	cup	sugar liquid)
½	cup	whipping cream
¼	cup	cut into small pieces unsalted butter 1/2 stick

Procedure
Prepared by Imported Recipes

Chocolate Glazes

Categories 0-CB-2008, 0-CB-FirstDraft, 5-Desserts, 8-Compote
Locations
PLU

Yield	0 No Unit	Prep
Portion Size	0 No Unit	Cook
Num Portions	0	Finish
		Shelf

Plate/Store
Tools

Quantity	Unit	Ingredient
1	tbl	confectioners sugar
3	oz	semi sweet chocolate liquid)
1	tsp	vanilla
6	tbl	butter

Procedure
Prepared by Imported Recipes

Chocolate Macadamia Nut Bars

Categories 0-CB-2008, 0-CB-FirstDraft, 5-Desserts, 8-Compote
Locations
PLU

Yield	0 No Unit	Prep
Portion Size	0 No Unit	Cook
Num Portions	0	Finish
		Shelf

Plate/Store
Tools

Quantity	Unit	Ingredient
1	cup	extra fine granulated sugar
5½	oz	unsalted butter liquid)
1	tsp	vanilla
1	No Unit	chopped and toasted macademia nuts cup
1	No Unit	egg
1	cup	all- purpose flour chocolate
½	tsp	baking powder 1
½	tsp	salt

Procedure
Prepared by Imported Recipes

Chocolate Mascarpone Mousse

Categories 0-CB-2008, 0-CB-FirstDraft, 5-Desserts, 8-Compote
Locations
PLU

Yield	0 No Unit	Prep
Portion Size	0 No Unit	Cook
Num Portions	16	Finish
		Shelf

Plate/Store
Tools

Quantity	Unit	Ingredient
36	oz	bittersweet chocolate
1	cup	heavy cream liquid)
1	cup	water
¾	cup	corn syrup
¾	cup	Amaretto or Espresso
24	oz	mascarpone chocolate
3	cup	stiff peaks, but not dry whipped cream

Procedure
Prepared by Imported Recipes

Chocolate Mascarpone Mousse (8 servings)

Categories _5_all season, 0-CB-2008, 0-CB-FirstDraft, 5-Desserts
Locations
PLU

Yield	0 No Unit	Prep
Portion Size	0 No Unit	Cook
Num Portions	8	Finish
		Shelf

Plate/Store
Tools

Quantity	Unit	Ingredient
1.13	lb	bittersweet chocolate
½	cup	heavy cream cups Mascarpone
½	cup	water
6	tbl	corn syrup pureed)
6	tbl	Amaretto or Espresso stock
¾	lb	mascarpone
1½	cup	stiff peaks, but not dry whipped cream

Procedure
Prepared by Imported Recipes

Chocolate Molten Cakes

Categories _5_all season, 0-CB-2008, 0-CB-FirstDraft, 5-Desserts
Locations
PLU

Yield	0 No Unit	Prep
Portion Size	0 No Unit	Cook
Num Portions	0	Finish
		Shelf

Plate/Store
Tools

Quantity			Unit			Ingredient
1			cup			Ingredients

Procedure
Prepared by Imported - need recipe

Chocolate Molten Cakes with CrŠme Anglaise $7

Categories _5_all season, 0-CB-2008, 0-CB-FirstDraft, 5-Desserts
Locations
PLU

Yield	0 No Unit	Prep
Portion Size	0 No Unit	Cook
Num Portions	0	Finish
		Shelf

Plate/Store
Tools

Quantity			Unit			Ingredient
1			cup			Ingredients

Procedure
Prepared by Imported - menu titles only

Chocolate Mousse

Categories 0-CB-2008, 0-CB-FirstDraft, 5-Desserts, 8-Compote
Locations
PLU

Yield	0 No Unit	Prep
Portion Size	0 No Unit	Cook
Num Portions	0	Finish
		Shelf

Plate/Store
Tools

Procedure
Prepared by Imported Recipes

Chocolate Mousse Cake

Categories 0-CB-2008, 0-CB-FirstDraft, 5-Desserts, 8-Compote
Locations
PLU

Yield	2 10" cakes	Prep
Portion Size	0 No Unit	Cook
Num Portions	0	Finish
		Shelf

Plate/Store
Tools

Quantity	Unit	Ingredient
1	cup	water
1	cup	extra fine granulated sugar
¾	lb	butter cut into pieces
36	oz	Calibaut bitter chocolate chips
18	ea	egg
1	cup	coffee or liqueur
3	tbl	vanilla extract
1½	tsp	ground cinnamon (optional)

Procedure

Preheat oven to 325 degrees.
Spray 8 inch round cake pan and line with parchment paper.
In sauce pan, bring water and sugar to simmer over medium heat, stirring occasionally.
Add butter and simmer until melted.
Remove from heat and add chocolate, swirling pan to submerge chocolate in syrup.
Let stand 3 minutes, whisk until smooth.
In a large bowl, whisk together eggs, liqueur or coffee, and vanilla.
Add chocolate mixture and whisk until combined.
Pour into cake pan.
Set cake pan in hotel pan and add enough water to go half way up the sides of cake pan.
Bake 45 minutes or until slightly firm to touch. Cool in pan.
Run a knife around the edge and put pan on hot stove burner 3 to 4 seconds.
Invert cake and remove parchment.

Prepared by Imported Recipes

Chocolate mousse torte with creme anglaise

Categories _1_Spring, 0-CB-2008, 0-CB-FirstDraft, 5-Desserts
Locations
PLU

Yield	0 No Unit	Prep
Portion Size	0 No Unit	Cook
Num Portions	0	Finish
		Shelf

Plate/Store
Tools

Quantity

Unit

Ingredient

Procedure
Prepared by Imported Recipes

Chocolate Pate

Categories
Locations
PLU

Yield	1 loaf	Prep
Portion Size	2 slice	Cook
Num Portions	6	Finish
		Shelf

Plate/Store
Tools

Quantity	Unit	Ingredient
2	fl oz	heavy cream
1	ea	yolks only egg
12	oz	Callebaut semi chocolate chips
2½	fl oz	light corn syrup
2	oz	unsalted butter
10	fl oz	heavy cream
1	tsp	vanilla extract

Procedure

Line 8-1/2x4-1/2x1-1/2" loaf pan with plastic wrap
Combine first amount of cream with egg yolk,strain, and set aside
Combine chocolate, corn syrup, and butter in sauce pan and cook over low heat until butter is melted.
Add cream and egg.
Cook over medium heat, stirring constantly.
Cool to room temperature.
Beat second amount of cream vanilla until soft peaks.
Fold whipped cream gently into chocolate with spatula.
Pour into pan, cover with plastic wrap, refrigerate.
Chill 12 hours before serving.

Prepared by David Whiting

Chocolate Pate with Cranberry Coulis

Categories _4_Winter, 0-CB-2008, 0-CB-FirstDraft, 5-Desserts
Locations
PLU

Yield	0 No Unit	Prep
Portion Size	0 No Unit	Cook
Num Portions	0	Finish
		Shelf

Plate/Store
Tools

Quantity	Unit	Ingredient
1½	cup	heavy cream
1		egg yolks
12	oz	semi or bittersweet chocolate
0.33	cup	corn syrup
2	oz	unsalted butter
1	tsp	vanilla

Procedure
Prepared by Imported Recipes

Chocolate Pate with in Season Coulis

Categories _3_Fall, 0-CB-2008, 5-Desserts
Locations
PLU

Yield	0 No Unit	Prep
Portion Size	0 No Unit	Cook
Num Portions	0	Finish
		Shelf

Plate/Store
Tools

Quantity	Unit	Ingredient
1½	cup	(divided with egg yolk into 1 heavy cream
12	oz	semi-sweet chocolate Red)
0.33	cup	corn syrup
¼	cup	butter
1	tsp	vanilla pureed
1		for garnish whipped cream chopped
¾	cup	cranberry juice
1	tsp	lime juice

Procedure
Prepared by Imported Recipes

Chocolate Peanut Butter Mousse

Categories 0-CB-2008, 0-CB-FirstDraft, 5-Desserts, 8-Compote
Locations
PLU

Yield	0 No Unit	Prep
Portion Size	0 No Unit	Cook
Num Portions	0	Finish
		Shelf

Plate/Store
Tools

Quantity	Unit	Ingredient
6	No Unit	graham crackers
1½	No Unit	sticks margarine liquid)
2	No Unit	egg yolks
½	cup	cream
16	oz	white chocolate
0.67	cup	corn syrup chocolate
3	cup	whip cream
2	tsp	vanilla
2	No Unit	egg yolks
½	cup	cream
24	oz	semi-sweet chocolate
½	cup	margarine
3	cup	whip cream
2	tsp	vanilla

Procedure
Prepared by Imported Recipes

Chocolate Peanut Butter Sauce for Cheesecake

Categories 0-CB-2008, 0-CB-FirstDraft, 6-Sauces, 8-Compote
Locations
PLU

Yield	0 No Unit	Prep
Portion Size	0 No Unit	Cook
Num Portions	0	Finish
		Shelf

Plate/Store
Tools

Quantity	Unit	Ingredient
1	cup	sugar
1	cup	cocoa liquid)
1	cup	peanut butter
1½	cup	heavy cream

Procedure
Prepared by Imported Recipes

Chocolate Pots de CrŠme

Categories 0-CB-2008, 0-CB-FirstDraft, 5-Desserts, 8-Compote
Locations
PLU

Yield	0 No Unit	Prep
Portion Size	0 No Unit	Cook
Num Portions	0	Finish
		Shelf

Plate/Store
Tools

Quantity	Unit	Ingredient
6	cup	egg
3	tbl	sugar liquid)
6	tbl	liquor
1	No Unit	cut in half vanilla bean tablespoon
2	lb	melted chocolate chips 4ounces

Procedure
Prepared by Imported Recipes

Chocolate Praline Cheesecake

Categories 0-CB-2008, 0-CB-FirstDraft, 5-Desserts, 8-Compote
Locations
PLU

Yield	0 No Unit	Prep
Portion Size	0 No Unit	Cook
Num Portions	0	Finish
		Shelf

Plate/Store
Tools

Quantity	Unit	Ingredient
½	cup	pecans
4	tbl	margarine liquid)
4		x8ounce packages cream cheese
1	cup	sugar
2	tbl	flour
4	tbl	egg chocolate
1	tsp	vanilla
5		melted semi-sweet chocolate ounces
1	cup	praline paste
1	tbl	heavy cream

Procedure
Prepared by Imported Recipes

Chocolate Raspberry Truffle Cheesecake 1

Categories _2_Summer, 0-CB-FirstDraft, 5-Desserts, rt to cheftec failed
Locations
PLU

Yield	1 cake	Prep
Portion Size	0.071 cake	Cook
Num Portions	14.08	Finish
		Shelf

Plate/Store
Tools

Quantity	Unit	Ingredient
1	ea	periwinkles
40	oz	cream cheese
1¼	cup	sugar
1	tbl	vanilla extract
5	No Unit	egg
7	oz	Calibaut bitter chocolate chips
¼	cup	Irish cream liquor
½	cup	raspberry juice
4	cup	raspberries
2	tbl	sugar
2	tbl	cornstarch
1½	cup	oreo cookie crumbs
3	tbl	margarine melted

Procedure
Prepared by DB Import old RECIPE Database

Chocolate Raspberry Truffle Cheesecake with Raspberry Coulis 8

Categories _2_Summer, 0-CB-2008, 0-CB-FirstDraft, 5-Desserts
Locations
PLU

Yield	0 No Unit	Prep
Portion Size	0 No Unit	Cook
Num Portions	0	Finish
		Shelf

Plate/Store
Tools

Quantity			Unit			Ingredient
1			cup			Ingredients

Procedure
Prepared by Imported - menu titles only

Chocolate Raspberry Truffle Cheesecake with Raspberry Coulis $8

Categories _2_Summer, 0-CB-2008, 0-CB-FirstDraft, 5-Desserts
Locations
PLU

Yield	0 No Unit	Prep
Portion Size	0 No Unit	Cook
Num Portions	0	Finish
		Shelf

Plate/Store
Tools

Quantity			Unit			Ingredient
1			cup			Ingredients

Procedure
Prepared by Imported - menu titles only

Chocolate Red Wine Demi-Glaze

Categories
Locations
PLU

Yield	1½ qt	Prep
Portion Size	2 fl oz	Cook
Num Portions	24	Finish
		Shelf

Plate/Store
Tools

Quantity	Unit	Ingredient
4	cup	veal Stock
1	bottle	red wine
1	cup	Calibaut bitter chocolate chips
1	tbl	minced peeled garlic
½	oz	fresh thyme
½	oz	fresh sage
0	No Unit	salt and pepper

Procedure

Reduce veal stock and red wine by one-third.
Melt in chocolate.
Add herbs and seasoning.
Allow to simmer and develop
Adjust

Prepared by Red Newt

Chocolate Roulade

Categories _5_all season, 0-CB-2008, 0-CB-FirstDraft, 5-Desserts
Locations
PLU

Yield	0 No Unit	Prep
Portion Size	0 No Unit	Cook
Num Portions	8	Finish
		Shelf

Plate/Store
Tools

Quantity	Unit	Ingredient
0	pinch	edients
2½	oz	cake flour
1½	oz	baking cocoa cups Mascarpone
8	No Unit	egg
2	No Unit	egg yolks pureed)
1.33	cup	plus 2 tablespoons granulated sugar stock
1½	tsp	vanilla
½	tsp	cream of tartar
0	No Unit	powdered sugar

Procedure
Prepared by Imported Recipes

Chocolate Sauce

Categories 0-CB-2008, 0-CB-FirstDraft, 6-Sauces, 8-Compote
Locations
PLU

Yield	0 No Unit	Prep
Portion Size	0 No Unit	Cook
Num Portions	0	Finish
		Shelf

Plate/Store
Tools

Quantity	Unit	Ingredient
18	oz	bitter-sweet chocolate
4	cup	water
2	cup	cream liquid)
1.33	cup	sugar

Procedure
Prepared by Imported Recipes

Chocolate Sponge Cake

Categories 0-CB-2008, 0-CB-FirstDraft, 5-Desserts, 8-Compote
Locations
PLU

Yield	0 No Unit	Prep
Portion Size	0 No Unit	Cook
Num Portions	0	Finish
		Shelf

Plate/Store
Tools

Quantity	Unit	Ingredient
½	lb	unsalted butter
8		broken into pieces semi-sweet chocolate ounces liquid)
¾	cup	sugar
10		whip until stiff but not dry egg whites large
24	oz	white chocolate
16	oz	heavy cream chocolate

Procedure
Prepared by Imported Recipes

Chocolate Tartletts with Raspberry Curd

Categories 0-CB-2008, 0-CB-FirstDraft, 5-Desserts, 8-Compote
Locations
PLU

Yield	0 No Unit	Prep
Portion Size	0 No Unit	Cook
Num Portions	0	Finish
		Shelf

Plate/Store
Tools

Quantity	Unit	Ingredient
1	No Unit	room temperature unsalted butter stick
1	cup	flour liquid)
3	No Unit	melted and cooled bitter-sweet chocolate ounces
1	No Unit	egg
2	No Unit	egg whites
¼	cup	sugar chocolate
1	tsp	lemon juice
2	tbl	butter

Procedure
Prepared by Imported Recipes

Chocolate Tiamisu

Categories 0-CB-2008, 0-CB-FirstDraft, 8-Compote
Locations
PLU

Yield	0 No Unit	Prep
Portion Size	0 No Unit	Cook
Num Portions	0	Finish
		Shelf

Plate/Store
Tools

Quantity	Unit	Ingredient
4	cup	cake flour liquid)
1	tbl	baking soda 2
1	tbl	salt
0.67	cup	unsweetended cocoa powder
2	cup	boiling water chocolate
2	tbl	vanilla extract
1½	cup	mayonaise
2	cup	sugar
10	oz	bittersweet chocolate
½	cup	heavy whipping cream
½	cup	softened cream cheese
2	cup	mascarpone
2½	cup	heavy cream
½	cup	sugar
0	pinch	of salt with
8	No Unit	egg yolks
2	tbl	light or dark rum
½	cup	red wine
1	cup	sugar
1	tbl	sugar
1	tsp	sugar
1	cup	heavy cream
1	No Unit	1
1	cup	sugar
2	cup	hot expresso or coffee liqueur
½	cup	dark rum

Procedure
Prepared by La travigne

Chocolate Torte with Macademia Nuts

Categories _5_all season, 0-CB-2008, 0-CB-FirstDraft, 5-Desserts
Locations
PLU

Yield	0 No Unit	Prep
Portion Size	0 No Unit	Cook
Num Portions	0	Finish
		Shelf

Plate/Store
Tools

Quantity	Unit	Ingredient
2	lb	bittersweet chocolate
1	lb	butter cups Mascarpone
12	No Unit	egg
1	tbl	almond extract pureed)
¼	cup	sugar stock
1	cup	toasted macadamia nuts

Procedure
Prepared by Imported Recipes

Chocolate Turtle Cheesecake

Categories 0-CB-2008, 0-CB-FirstDraft, 5-Desserts, 8-Compote
Locations
PLU

Yield	0 No Unit	Prep
Portion Size	0 No Unit	Cook
Num Portions	0	Finish
		Shelf

Plate/Store
Tools

Quantity	Unit	Ingredient
1¼	cup	extra fine granulated sugar
½	cup	walnuts liquid)
5	No Unit	(save whites) egg yolks
1	tbl	vanilla
3	No Unit	melted semi-sweet chocolate ounces

Procedure
Prepared by Imported Recipes

Chocolate Walnut Torte

Categories 0-CB-2008, 0-CB-FirstDraft, 5-Desserts, 8-Compote
Locations
PLU

Yield	0 No Unit	Prep
Portion Size	0 No Unit	Cook
Num Portions	0	Finish
		Shelf

Plate/Store
Tools

Quantity	Unit	Ingredient
0.67	cup	toasted walnuts
½	cup	cocoa
1	tbl	instant coffee powder liquid)
1½	cup	sugar
7	No Unit	large egg whites
½	No Unit	melted and cooled unsalted butter stick

Procedure
Prepared by Imported Recipes

Choe Silk with Berries

Categories 0-CB-2008, 0-CB-FirstDraft, 5-Desserts, 8-Compote
Locations
PLU

Yield	0 No Unit	Prep
Portion Size	0 No Unit	Cook
Num Portions	0	Finish
		Shelf

Plate/Store
Tools

Quantity	Unit	Ingredient
6		melted unsalted butter tablespoons
8	oz	bittersweet or semi sweet chxocolate liquid)
0.33	cup	milk
0.33	cup	half and half
0.33	cup	coffee liqueur
5		large egg yolks chocolate
3	tbl	corn syrup
¼	cup	seedless jam

Procedure
Prepared by Imported Recipes

Chorizo Apples in Cider

Categories _3_Fall, 0-CB-2008, 0-CB-FirstDraft, 1-Appetizer
Locations
PLU

Yield	0 No Unit	Prep
Portion Size	0 No Unit	Cook
Num Portions	0	Finish
		Shelf

Plate/Store
Tools

Procedure
Prepared by Imported Recipes

Chorizo, house

Categories
Locations
PLU

Yield	20 lb	Prep
Portion Size	0	Cook
Num Portions	0	Finish
		Shelf

Plate/Store
Tools

Quantity	Unit	Ingredient
16	lb	whole beef tenderloin
8	lb	pork fat
5.33	tbl	kosher salt
½	cup	coarsley ground black peppercorn
4	tbl	cayenne pepper
2½	tbl	crushed red pepper
½	cup	minced peeled garlic
½	cup	white wine vinegar
4	cup	red wine vinegar
4	tsp	whole fennel seed
1	tbl	ground cumin

Procedure

Chunk all beef, pork, and fat. Mix well with remaining ingredients and grind through coarse blade.
Grind a second time using the fine blade and stuffing attachment, and stuff into casings.
Par cook to internal temperature of 120 degrees (300 degrees for 25 minutes)

Prepared by David Whiting

Chrevre Garlic cream sauce

Categories
Locations
PLU

Yield	4 qt	Prep
Portion Size	6 oz	Cook
Num Portions	0	Finish
		Shelf

Plate/Store
Tools

Quantity	Unit	Ingredient
3	qt	cream
2	lb	chevre cheese
¼	cup	minced garlic
6	oz	minced shallots
3	tbl	dried basil
1	tbl	dried oregano
8	oz	Roasted Garlic
1	cup	dry white wine
6	ea	egg yolks
0		S+P to taste
2	tbl	butter

Procedure

-saute garlic and shallots with butter

-add wine, herbs, and cream. bring to a simmer

-add roasted garlic and chevre. allow to simmer long enough to melt the chevre.

-Stan until smooth

-thicken with yolks

Prepared by Culinary Software Services

Chutney, Rhubarb and Apple

Categories
Locations
PLU

Yield	3 qt	Prep
Portion Size	0	Cook
Num Portions	0	Finish
		Shelf

Plate/Store
Tools

Quantity	Unit	Ingredient
1	cup	apple cider vinegar
1½	cup	extra fine granulated sugar
2½	lb	diced fresh rhubarb
12	cup	peeled, diced crispin apples
1	lb	diced yellow onion
2	tbl	dried tarragon
2	tbl	dried marjoram
	to taste	kosher salt
	to taste	white pepper

Procedure

Combine all ingredients except rhubarb and bring to a simmer.
Once apples start to soften, add rhubarb and cook until soft.
Adjust seasonings.

Prepared by David Whiting

Cider Sauce

Categories _3_Fall, 0-CB-FirstDraft, 6-Sauces
Locations
PLU

Yield	0 No Unit	Prep
Portion Size	0 No Unit	Cook
Num Portions	0	Finish
		Shelf

Plate/Store
Tools

Quantity			Unit			Ingredient
1			cup			Ingredients

Procedure
Prepared by Imported - need recipe

Cilantro Mayonnaise

Categories 0-CB-2008, 0-CB-FirstDraft, 8-Compote
Locations
PLU

Yield	0 No Unit	Prep
Portion Size	0 No Unit	Cook
Num Portions	0	Finish
		Shelf

Plate/Store
Tools

Quantity	Unit	Ingredient
3	cup	mayonnaise
½	tsp	dijon mustard liquid)
¼	cup	chopped green onions or chives
2		minced garlic cloves
1	cup	chopped cilantro
1	cup	sour cream chocolate
1	tbl	lemon zest
2	tsp	lemon juice

Procedure
Prepared by Imported Recipes

Cilantro Pesto

Categories 0-CB-2008, 0-CB-FirstDraft, 8-Compote, 9-Other
Locations
PLU

Yield	0 No Unit	Prep
Portion Size	0 No Unit	Cook
Num Portions	0	Finish
		Shelf

Plate/Store
Tools

Quantity	Unit	Ingredient
8	cup	stems removed, packed cilantro
1	cup	toasted pine nuts liquid)
1	No Unit	zest of 4 lemons
1	No Unit	juice of 4 lemons
1	No Unit	olive oil
1	tbl	minced garlic chocolate
1	No Unit	salt and pepper 1

Procedure
Prepared by Imported Recipes

Citrus Hoisan Marinade

Categories 0-CB-2008, 0-CB-FirstDraft, 6-Sauces, 8-Compote
Locations
PLU

Yield	0 No Unit	Prep
Portion Size	0 No Unit	Cook
Num Portions	0	Finish
		Shelf

Plate/Store
Tools

Quantity	Unit	Ingredient
0	pinch	edients
4		limes (zest and juice)
2		lemons (zest and juice) liquid)
3		oranges (zest and juice)
1	tbl	grated fresh ginger
4		diced finely shallots
2	tbl	minced garlic chocolate
1½	cup	hoisin sauce
2	cup	apple cider vinegar
2	tbl	honey
1	tsp	chili powder
½	tsp	crushed red
1	cup	olive oil
1		salt and pepper to taste

Procedure
Prepared by Imported Recipes

Citrus Syrup

Categories 0-CB-2008, 0-CB-FirstDraft, 6-Sauces, 8-Compote
Locations
PLU

Yield	0 No Unit	Prep
Portion Size	0 No Unit	Cook
Num Portions	32	Finish
		Shelf

Plate/Store
Tools

Procedure
Prepared by Imported Recipes

Citrus Syrup (16 servings)

Categories _5_all season, 0-CB-FirstDraft, 6-Sauces
Locations
PLU

Yield	0 No Unit	Prep
Portion Size	0 No Unit	Cook
Num Portions	16	Finish
		Shelf

Plate/Store
Tools

Procedure
Prepared by Imported Recipes

Citrus Vinaigrette

Categories 0-CB-2008, 0-CB-FirstDraft, 8-Compote
Locations
PLU

Yield	0 No Unit	Prep
Portion Size	0 No Unit	Cook
Num Portions	0	Finish
		Shelf

Plate/Store
Tools

Quantity	Unit	Ingredient
1¼	cup	olive oil
¼	cup	white wine vinegar liquid)
¼	cup	orange juice
1		zest from orange
3	tbl	sugar
1		zest from lemon chocolate

Procedure
Prepared by Imported Recipes

Clove and Currant Beef Sauce

Categories 0-CB-2008, 0-CB-FirstDraft, 6-Sauces, 8-Compote
Locations
PLU

Yield	0 No Unit	Prep
Portion Size	0 No Unit	Cook
Num Portions	0	Finish
		Shelf

Plate/Store
Tools

Quantity	Unit	Ingredient
2		bags beef demi
2	cup	currants liquid)
1	tsp	ground cloves
½	cup	honey
1		fresh, chopped thyme tablespoon
1		minced (saute in oil till Garlic tablespoon chocolate
1		salt and pepper 1

Procedure
Prepared by Imported Recipes

Coconut Chocolate Marjolane

Categories 0-CB-2008, 0-CB-FirstDraft, 5-Desserts, 8-Compote
Locations
PLU

Yield	0 No Unit	Prep
Portion Size	0 No Unit	Cook
Num Portions	0	Finish
		Shelf

Plate/Store
Tools

Quantity	Unit	Ingredient
0	ea	che
4	oz	bittersweet chocolate liquid)
1	cup	heavy cream
1	tbl	hazlenut liquor or rum
1½	cup	coconut flakes chocolate
2	tbl	all purpose flour
6		large egg whites
0.67	cup	divided sugar
¼	tsp	salt
½	tsp	cream of tartar
12	oz	bittersweet chocolate
1	cup	lighlty toasted coconut
1	cup	heavy cream
2	tbl	hazlenut liquor or rum

Procedure
Prepared by Imported Recipes

Coconut Cream Flan

Categories _4_Winter, 0-CB-2008, 0-CB-FirstDraft, 5-Desserts
Locations
PLU

Yield	0 No Unit	Prep
Portion Size	0 No Unit	Cook
Num Portions	8	Finish
		Shelf

Plate/Store
Tools

Quantity	Unit	Ingredient
1	cup	sugar
6	ea	egg
14	oz	sweetened condensed milk
15	oz	cream of coconut (Coco Lopez)
1	cup	heavy cream
1	tsp	vanilla extract
2	tbl	rum

Procedure
Prepared by Imported Recipes

Coconut Curry Sauce

Categories 0-CB-2008, 0-CB-FirstDraft, 6-Sauces, 8-Compote
Locations
PLU

Yield	0 No Unit	Prep
Portion Size	0 No Unit	Cook
Num Portions	0	Finish
		Shelf

Plate/Store
Tools

Quantity	Unit	Ingredient
5	oz	cans coconut milk
8	cup	water liquid)
0.33	cup	or more red chili paste
½	cup	sugar
1	cup	soy sauce
2	tbl	curry powder chocolate
3	tbl	minced garlic
0.33	cup	tomato paste
½	tsp	turmeric
1½		limes juiced
¼	cup	rice vinegar
2		pounded and chopped stalks lemongrass
¼	cup	peanut butter

Procedure
Prepared by Imported Recipes

Coconut Sauce

Categories 0-CB-2008, 0-CB-FirstDraft, 6-Sauces, 8-Compote
Locations
PLU

Yield	0 No Unit	Prep
Portion Size	0 No Unit	Cook
Num Portions	0	Finish
		Shelf

Plate/Store
Tools

Procedure
Prepared by Imported Recipes

Coffee Ancho Chili Rub

Categories _5_all season, 0-CB-FirstDraft, 6-Sauces
Locations
PLU

Yield	0 No Unit	Prep
Portion Size	0 No Unit	Cook
Num Portions	0	Finish
		Shelf

Plate/Store
Tools

Quantity	Unit	Ingredient
2	cup	ground espresso coffee
1	tbl	garlic powder
1	tbl	dry thyme liquid)
2	tbl	cinnamon pureed
2	No Unit	salt and pepper to taste
1	cup	Ancho Chile Powder but do not process)
¼	cup	ground cumin
0.13	cup	garlic powder
0.33	cup	paprika
2	tbl	salt

Procedure
Prepared by Imported - need recipe

Coffee Marscapone Filling

Categories 0-CB-2008, 0-CB-FirstDraft, 5-Desserts, 8-Compote
Locations
PLU

Yield	0 No Unit	Prep
Portion Size	0 No Unit	Cook
Num Portions	3	Finish
		Shelf

Plate/Store
Tools

Quantity	Unit	Ingredient
3	lb	mascarpone
¼	cup	hot water liquid)
3	tbl	espresso powder (dissolved in water)
2	tsp	vanilla

Procedure
Prepared by Imported Recipes

Coffee Marscapone Filling (1 serving)

Categories _5_all season, 0-CB-2008, 0-CB-FirstDraft, 5-Desserts
Locations
PLU

Yield	0 No Unit	Prep
Portion Size	0 No Unit	Cook
Num Portions	1	Finish
		Shelf

Plate/Store
Tools

Quantity	Unit	Ingredient
1	lb	mascarpone
1.33	tbl	hot water cups Mascarpone
1	tbl	espresso powder (dissolved in water)
0.67	tsp	vanilla pureed)

Procedure
Prepared by Imported Recipes

Cold Blueberry Soup

Categories _1_Spring, _2_Summer
Locations
PLU

Yield	0 No Unit	Prep
Portion Size	0 No Unit	Cook
Num Portions	0	Finish
		Shelf

Plate/Store
Tools

Quantity	Unit	Ingredient
6	cup	blueberries
5	cup	water liquid)
1	cup	sugar (reserve 1 1/3 cup liquid)
2		thinly sliced medium lemons
1		x3 inch cinnamon stick
½	tsp	nutmeg
¼	tsp	allspice liquid
4½	cup	sour cream
1	cup	dry red wine

Procedure
Prepared by Imported Recipes

Cold Melon Soup

Categories 0-CB-2008, 0-CB-FirstDraft, 8-Compote
Locations
PLU

Yield	0 No Unit	Prep
Portion Size	0 No Unit	Cook
Num Portions	0	Finish
		Shelf

Plate/Store
Tools

Quantity	Unit	Ingredient
3	cup	coarsely chopped canteloup
3	cup	coarsley chopped honeydew liquid)
2	cup	orange juice
0.33	cup	lime juice
3	tbl	honey
2	cup	Brut Champagne or dry white wine chocolate
2		fresh mint for garnish

Procedure
Prepared by Imported Recipes

Cookie Kisses

Categories 0-CB-2008, 0-CB-FirstDraft, 5-Desserts, 8-Compote
Locations
PLU

Yield	0 No Unit	Prep
Portion Size	0 No Unit	Cook
Num Portions	0	Finish
		Shelf

Plate/Store
Tools

Quantity			Unit			Ingredient
36						unwrapped chocolate candy kisses

Procedure
Prepared by Imported Recipes

Cookie, Chocolate Chip

Categories
Locations
PLU

Yield	36 ea	Prep
Portion Size	1 ea	Cook
Num Portions	36	Finish
		Shelf

Plate/Store
Tools

Quantity	Unit	Ingredient
3	cup	packed brown sugar
1	lb	unsalted butter
2	ea	egg
1	tbl	vanilla extract
4½	cup	all purpose flour
2	tsp	baking soda
1	tsp	salt
2½	cup	Hersheys chocolate chips

Procedure

Whip brown sugar and margarine together until fluffy.
Add eggs and vanilla until well mixed.
Sift flour, baking soda, and salt into mixture and beat until well mixed.
Add in chocolate chips by hand.
Scoop cookie dough on to greased sheet pan and refrigerate one hour.
Bake at 325 degrees for about 12 to 15 minutes, turning every seven minutes.
Cookies should be light brown around the edges.
Or... scoop dough onto cookie sheet using a ___________oz scoop and place uncovered in freezer to quick freeze.
place frozen balls on sheet and bake from frozen at 300F for about 13 min.

Prepared by David Whiting

Cookie, Oatmeal

Categories
Locations
PLU

Yield	3 dozen	Prep
Portion Size	1 ea	Cook
Num Portions	36	Finish
		Shelf

Plate/Store
Tools

Quantity	Unit	Ingredient
1	cup	unsalted butter
1	cup	brown sugar
1	cup	sugar
2	ea	egg
1	tsp	vanilla extract
2	fl oz	whole milk
1	cup	all purpose flour
1	tsp	baking soda
1	tsp	baking powder 1
1	tsp	salt
5	cup	rolled oats
1	cup	raisins

Procedure

Cream butter, brown sugar and sugar
Combine eggs, vanilla and milk and beat until smooth
sift together flour, baking soda, baking powder and salt and add to mixture
when beaten smoot, add oats
when incorporated, add raisins, or other additions (nuts, chips, coconut, etc.)

Prepared by David Whiting

Cookie, Oatmeal - large batch

Categories
Locations
PLU

Yield	15 dozen	Prep
Portion Size	1 ea	Cook
Num Portions	180	Finish
		Shelf

Plate/Store
Tools

Quantity	Unit	Ingredient
2½	cup	unsalted butter
2½	cup	brown sugar
2½	cup	sugar
5	ea	egg
1.67	tbl	vanilla extract
2½	fl oz	milk
5	cup	all purpose flour
2½	tsp	baking soda
2½	tsp	baking powder
2½	tsp	salt
5	cup	rolled oats
2½	cup	raisins

Procedure

Cream butter, brown sugar and sugar
Combine eggs, vanilla and milk and beat until smooth
sift together flour, baking soda, baking powder and salt and add to mixture
when beaten smoot, add oats
when incorporated, add raisins, or other additions (nuts, chips, coconut, etc.)

Prepared by David Whiting

Copy (2) of Mac and Cheese

Categories
Locations
PLU

Yield	1 hotel-deep-half	Prep
Portion Size	0.1 hotel-deep-half	Cook
Num Portions	10	Finish
		Shelf

Plate/Store
Tools

Quantity	Unit	Ingredient
2	lb	macaroni pasta
1½	qt	heavy cream
½	tbl	kosher salt
2	lb	shredded cheddar white cheese
¾	cup	Japanese bread crumbs
1	lb	monterey jack cheese

Procedure

Par Cook macaroni until al dente.
Heat cream with salt added.
Whisk in cheeses.
Combine with macaroni in half-pan.
Top with breadcrumbs and bake at 375 degrees until golden brown.

Prepared by David Whiting

Copy of Ancho Chili red Wine Sauce

Categories _4_Winter, _5_all season, 0-CB-FirstDraft, 6-Sauces
Locations
PLU

Yield	0 No Unit	Prep
Portion Size	0 No Unit	Cook
Num Portions	0	Finish
		Shelf

Plate/Store
Tools

Quantity			Unit			Ingredient
1			cup			Ingredients

Procedure
Prepared by Culinary Software Services

Copy of Apricot and Black Bean Salsa

Categories
Locations
PLU

Yield	0	Prep
Portion Size	0	Cook
Num Portions	0	Finish
		Shelf

Plate/Store
Tools

Quantity	Unit	Ingredient
4	cup	diced apricots
102.86	cup	black beans
12.86	cup	chopped fresh chives
6.43	cup	white wine
6.43	cup	chopped fresh cilantro
6.43	cup	minced peeled garlic
¼	cup	white verjus
25.71	tbl	sugar
25.71	ea	juice only lemon
51.43	tbl	chopped wash and trim parsley
0	No Unit	salt and pepper

Procedure

In a large bowl, mix together apricots, beans, chives, garlic, and parsley.
In a separate bowl, mix together wine, verjus, sugar, olive oil, and lemon juice until sugar is dissolved.
Pour over apricot mixture and sprinkle with salt and pepper.

Prepared by Red Newt

Copy of Blueberry Cheesecake 1

Categories _2_Summer, 0-CB-2008, 0-CB-FirstDraft, 5-Desserts, rt to cheftec failed
Locations
PLU

Yield	0 No Unit	Prep
Portion Size	0 No Unit	Cook
Num Portions	0	Finish
		Shelf

Plate/Store
Tools

Quantity	Unit	Ingredient
4	No Unit	x8ounce packages cream cheese
1¼	cup	sugar
2	tsp	lemon juice (reserve 1 1/3 cup liquid)
1	tbl	vanilla
4	No Unit	egg whites
1½	cup	blueberries

Procedure
Prepared by Red Newt

Copy of Gnocchi - Basil Roasted Garlic

Categories _5_all season, 0-CB-2008, 0-CB-FirstDraft, 4-Entrees
Locations
PLU

Yield	180 oz	Prep	120 minutes
Portion Size	6 oz	Cook
Num Portions	30	Finish
		Shelf

Plate/Store
Tools

Quantity	Unit	Ingredient
5	lb	Potato Pulp
2½	lb	all purpose flour
8	oz	fresh basil
1	lb	roasted, inhouse garlic
8	oz	cream cheese
2	oz	olive extra virgin oil
1	oz	salt
3	ea	egg
3	ea	yolk egg

Procedure

mix potatoes in big mixer with paddle until medium smooth (not whipped)
puree basil, oil, cream cheese, salt, and roasted garlic,
whisk eggs and egg yolks
add all ingredients to big mixer and paddle until will mixed.
roll out gnocchi to 5/8 diam logs and cut.
add to vigorously boiling salted water (2oz/gallon) and scoop out when gnocchi float.
turn out onto sheet tray with light olive oil coating to cool
portion to 6oz food bags when cool.

Prepared by David Whiting

Copy of Gnocchi - Roasted Garlic (10 servings)

Categories _5_all season, 0-CB-2008, 0-CB-FirstDraft, 4-Entrees
Locations
PLU

Yield	0 No Unit	Prep
Portion Size	0 No Unit	Cook
Num Portions	10	Finish
		Shelf

Plate/Store
Tools

Quantity	Unit	Ingredient
20	oz	Potato Pulp
10	oz	all purpose flour
4	oz	cream cheese
4	oz	Roasted Garlic
1	tbl	olive oil
1	tsp	salt
1	No Unit	egg
1	No Unit	egg yolks only

Procedure

Whisk eggs in small bowl, set aside.

Mix dry ingredients in bowl, set aside.

In large bowl, combine all wet ingredients except the whisked eggs. Mix well with hands.

Add dry ingredients to the wet ingredients and blend. Add in whisked eggs. Mix well with hands.

Roll gnocchi out on floured surface into ropes about 1 inch wide. Cut into small 1 inch pieces.

Bring large pot of water containing salt to a boil. Add gnocchi in batches so not crowded in the pan.

Gnocchi will "float" when cooked. Add to sauce and serve immediately or litely oil and store in refrigerator.

Prepared by David Whiting

Copy of Lemon Garlic Cream Sauce

Categories _5_all season, 0-CB-FirstDraft, 6-Sauces
Locations
PLU

Yield	0 No Unit	Prep
Portion Size	0 No Unit	Cook
Num Portions	8	Finish
		Shelf

Plate/Store
Tools

Quantity	Unit	Ingredient
3	No Unit	zest and juice lemons
6	No Unit	head roasted garlic ( 1/2 cup) radicchio)
2	pt	plus 2 cups heavy cream
3	No Unit	egg yolks whisked (to thicken) liquid)
3	No Unit	salt and pepper to taste pureed

Procedure
Prepared by Red Newt

Copy of Plate Salad Apple Walnut

Categories
Locations
PLU

Yield	1 serving	Prep
Portion Size	1 serving	Cook
Num Portions	1	Finish
		Shelf

Plate/Store
Tools

Quantity	Unit	Ingredient
4	oz	field greens lettuce
1	oz	Cayuga Blue cheese
1	oz	Walnuts Spiced
2	fl oz	Caramelized Apples
2	fl oz	Dressing Shallot Cranberry Vinaigrette

Procedure
Prepared by David Whiting

Cordon Rose Banana Walnut Cake

Categories 0-CB-2008, 0-CB-FirstDraft, 5-Desserts, 8-Compote
Locations
PLU

Yield	0 No Unit	Prep
Portion Size	0 No Unit	Cook
Num Portions	0	Finish
		Shelf

Plate/Store
Tools

Quantity	Unit	Ingredient
4		ripe bananas large
4		large egg liquid)
1	tbl	+ 1 teaspoon lemon zest
1	tbl	vanilla
14		sifted cake flour ounces
1¾	cup	sugar chocolate
1	tsp	salt
20	tbl	butter
1		chopped and toasted walnuts cup

Procedure
Prepared by Imported Recipes

Corn Muffins

Categories 0-CB-2008, 0-CB-FirstDraft, 1-Appetizer, 8-Compote
Locations
PLU

Yield	0 No Unit	Prep
Portion Size	0 No Unit	Cook
Num Portions	0	Finish
		Shelf

Plate/Store
Tools

Quantity	Unit	Ingredient
2	cup	all purpose flour
2	cup	organic cornmeal
1	cup	extra fine granulated sugar
2	tbl	baking powder 1
1	tsp	salt
1	cup	unsalted butter
2	cup	half and half cream
2	ea	egg

Procedure

Preheat oven to 375 degrees.
Spray 18 large muffin cups with Pam.
In an electric mixer bowl, stir in flour, cornmeal, sugar, baking powder, and salt.
Add butter in chunks and mix until crumbly.
In another bowl, mix half and half and eggs.
Combine egg mixture with flour mixture until well mixed. Batter will be loose.
Spoon mixture, with an ice cream scoop, into prepared muffin pans, filling them about ¼ inch from the top. This is not a high rising muffin.
Bake in preheated oven for about 18 minutes. Test with toothpick inserted in center of muffin. If if comes out clean, they are finished baking. Tops should not be brown.
If you really want to taste something good put a nice big chunk of butter into fry pan and heat to bubble. Cut muffins in half and toast in fry pan with butter. Keep a good eye on it as it browns very quickly.

Prepared by Imported Recipes

Corn Salad

Categories _2_Summer
Locations
PLU

Yield	0 No Unit	Prep
Portion Size	0 No Unit	Cook
Num Portions	4	Finish
		Shelf

Plate/Store
Tools

Quantity	Unit	Ingredient
1	oz	fresh corn kernels
1	oz	pimento liquid)
¼	cup	parsley chopped
1		green onion
1		green bell pepper
1		red bell pepper
10		cherry tomatoes
10		Vinaigrette
7	tbl	olive oil
2	tbl	white wine vinegar
¼	tsp	dried tarragon
¼	tsp	dry mustard
¼	tsp	salt
0		freshly ground pepper

Procedure
Prepared by Imported Recipes

Corn Tortilla Mixture

Categories 0-CB-2008, 0-CB-FirstDraft, 8-Compote
Locations
PLU

Yield	0 No Unit	Prep
Portion Size	0 No Unit	Cook
Num Portions	0	Finish
		Shelf

Plate/Store
Tools

Quantity	Unit	Ingredient
7½	cup	masa flour
3	cup	warm water
1½	tsp	salt

Procedure
Prepared by Imported Recipes

corn, kernal

Categories
Locations
PLU

Yield	18 oz	Prep
Portion Size	1 oz	Cook
Num Portions	18	Finish
		Shelf

Plate/Store
Tools

Quantity			Unit			Ingredient
1			dozen			corn on the cob

Procedure
Prepared by David Whiting

Cornbread

Categories
Locations
PLU

Yield	4 lb	Prep
Portion Size	1 oz	Cook
Num Portions	64	Finish
		Shelf

Plate/Store
Tools

Quantity	Unit	Ingredient
¾	cup	melted unsalted butter
3	cup	heavy cream
3	ea	egg
3½	cup	all purpose flour
1½	cup	organic cornmeal
1	cup	sugar
2	tbl	baking powder 1
1	tsp	kosher salt
8	oz	shredded cheddar white cheese

Procedure

Combine ingredients and mix well.
Pour into a 9x13 well lubed pan.
Bake at 300 degrees (convection oven) for 15-30 minutes.

Prepared by Red Newt

Cornell Sauce

Categories 0-CB-2008, 0-CB-FirstDraft, 6-Sauces, 8-Compote
Locations
PLU

Yield	0 No Unit	Prep
Portion Size	0 No Unit	Cook
Num Portions	0	Finish
		Shelf

Plate/Store
Tools

Quantity	Unit	Ingredient
5	tsp	pepper
½	cup	poultry seasoning liquid)
1	gal	cider
10		egg
2	pt	oil

Procedure
Prepared by Imported Recipes

Cornell Sauce for Chicken

Categories 0-CB-2008, 0-CB-FirstDraft, 6-Sauces, 8-Compote
Locations
PLU

Yield	0 No Unit	Prep
Portion Size	0 No Unit	Cook
Num Portions	0	Finish
		Shelf

Plate/Store
Tools

Quantity	Unit	Ingredient
3	cup	salt
5	tsp	pepper liquid)
½	cup	poultry seasoning
1	gal	cider vinegar
10	No Unit	egg
2	pt	vegetabe oil chocolate

Procedure
Prepared by Imported Recipes

Cornish game hens

Categories 0-CB-2008, 0-CB-FirstDraft, 8-Compote
Locations
PLU

Yield	0 No Unit	Prep
Portion Size	0 No Unit	Cook
Num Portions	0	Finish
		Shelf

Plate/Store
Tools

Quantity	Unit	Ingredient
5		chopped Carrots
5		chopped onion
7½	cup	chicken stock liquid)
3	cup	dry white wine or vermueth
5		bay leaves
7½	tsp	dried tarragon chocolate
10		finely chopped scallions tablespoons
3	cup	dry white wine or vermueth
20	tbl	olive oil
20		salt and pepper 1
5		heads Garlic
5		grated swiss cheese cups
5	lb	quartered or halfed mushrooms

Procedure
Prepared by Imported Recipes

Crab and Artichocke Dip

Categories
Locations
PLU

Yield	12 serving	Prep
Portion Size	1 serving	Cook
Num Portions	12	Finish
		Shelf

Plate/Store
Tools

Quantity	Unit	Ingredient
1	lb	cream cheese
6	oz	mascarpone cheese
1	lb	claw crabmeat
3	tbl	chipotle chiles
1	lb	shredded monterey jack cheese
6	oz	chopped fresh spinach
8	oz	chopped artichoke hearts

Procedure

Combine all ingresients and mix well
Distribute into 12 medium sized ramakins
At service time, bake at 375 degrees for 15 minutes

Prepared by David Whiting

Crab and Black Mushroom Soup

Categories _2_Summer
Locations
PLU

Yield	0 No Unit	Prep
Portion Size	0 No Unit	Cook
Num Portions	0	Finish
		Shelf

Plate/Store
Tools

Quantity	Unit	Ingredient
½	cup	long grain rice
1	oz	dried black mushrooms liquid)
1	cup	boiling water
2	tbl	vegetable oil
3		scallions - finely chopped
1	tbl	minced fresh ginger
8	oz	crab meat
¼		salt
0.13	tsp	freshly ground black pepper
4	cup	chicken stock
½	cup	water
2	tbl	soy sauce
1	tbl	dry sherry
1	cup	peas
2	tbl	cornstarch
2		beaten eggs
1	tsp	sesame oil or peanut oil
4		scallions - finely chopped

Procedure
Prepared by Imported Recipes

Crab and Lemon Garlic Chevre

Categories _5_all season, 0-CB-FirstDraft, 9-Other
Locations
PLU

Yield	0 No Unit	Prep
Portion Size	0 No Unit	Cook
Num Portions	0	Finish
		Shelf

Plate/Store
Tools

Quantity			Unit			Ingredient
1			cup			Ingredients

Procedure
Prepared by Imported - need recipe

crab artichoke stuffing

Categories
Locations
PLU

Yield	0	Prep
Portion Size	0	Cook
Num Portions	0	Finish
		Shelf

Plate/Store
Tools

Quantity	Unit	Ingredient
1	lb	crab meat
1	cup	minced onion
1	tbl	minced garlic
¾	cup	butter
2	tsp	chili powder
3	ea	juiced and zested lemon
6	cup	diced bread
2	cup	house chicken stock
3	cup	chopped artichoke hearts
1½	tbl	chopped fresh thyme

Procedure

-sweat onions artichoke, thyme and garlic with butter until soft

-add remaining ingredients

-mix well

-allow to cool before using

Prepared by Culinary Software Services

Crab Bisque

Categories 0-CB-2008, 0-CB-FirstDraft, 8-Compote
Locations
PLU

Yield	0 No Unit	Prep
Portion Size	0 No Unit	Cook
Num Portions	6	Finish
		Shelf

Plate/Store
Tools

Quantity	Unit	Ingredient
¾	cup	(1 1/2 sticks) butter
1½		minced medium onions liquid)
½		finely minced stick celery
1	tsp	flour
1	tsp	feshly chopped parsley
1	tsp	lemon zest chocolate
¼	tsp	celery salt
1		chopped teapoon fresh lovage
0.13	tsp	freshly ground white pepper
4	cup	heavy cream
3	tbl	madeira
½	lb	lump crabmeat
1	cup	dry white wine
1		salt
1	tsp	chopped fresh thyme or savory

Procedure
Prepared by Imported Recipes

Crab Cakes

Categories 0-CB-2008, 0-CB-FirstDraft, 8-Compote
Locations
PLU

Yield	0 No Unit	Prep
Portion Size	0 No Unit	Cook
Num Portions	8	Finish
		Shelf

Plate/Store
Tools

Quantity	Unit	Ingredient
¼	cup	melted unsalted butter
4	No Unit	beaten large eggs
6	tbl	sour cream
¼	cup	chopped fresh parsley
1	No Unit	finely chopped bunch scallions
2	tbl	lemon juice
1	tbl	chopped fresh thyme
1	tsp	Worcestshire Sauce
1	tsp	minced garlic
¼	tsp	cayenne pepper
2	lb	crab meat
2	cup	finely baked bread crumbs
½	cup	vegetable oil
2	No Unit	diced finely red bell peppers
1	cup	for coating corn meal

Procedure
Prepared by Imported Recipes

Crab Cakes (4 servings)

Categories _5_all season, 0-CB-FirstDraft, 1-Appetizer
Locations
PLU

Yield	4 ea	Prep
Portion Size	1 ea	Cook
Num Portions	4	Finish
		Shelf

Plate/Store
Tools

Quantity	Unit	Ingredient
0	No Unit	yellow corn meal
2	tbl	melted butter
2	ea	beaten egg
3	tbl	sour cream
2	tbl	chopped wash and trim parsley
½	bunch	finely diced green onion
1	tbl	lemon juice
½	tbl	chopped fresh thyme
½	tsp	worcestershire sauce
½	tsp	minced peeled garlic
0.13	tsp	cayenne pepper
1	lb	lump crabmeat
1	cup	Japanese bread crumbs
¼	cup	canola oil
½	ea	finely diced red bell pepper
½	cup	yellow corn meal for coating

Procedure

In a bowl, whisk together butter, eggs, sour cream, herbs, cayenne, worchestershire sauce, lemon juice, garlic, salt and pepper.
Mix in crab meat and bread crumbs.
Form cakes using 1/4 cup mixture for each.
Coat with cornmeal and chill at least one hour.
Heat oil in pan and saute cakes 3 to 4 minutes on each side, until golden brown. Transfer to towel to drain.
If not serving immediately, you may reheat in oven for 8-10 minutes at 350 degrees.

Prepared by Imported Recipes

Crab cakes with remoulade sauce

Categories _5_all season, 0-CB-FirstDraft, 6-Sauces
Locations
PLU

Yield	0 No Unit	Prep
Portion Size	0 No Unit	Cook
Num Portions	0	Finish
		Shelf

Plate/Store
Tools

Quantity

Unit

Ingredient

Procedure
Prepared by Imported Recipes

Crab Filling For Endive

Categories 0-CB-2008, 0-CB-FirstDraft, 1-Appetizer, 8-Compote
Locations
PLU

Yield	0 No Unit	Prep
Portion Size	0 No Unit	Cook
Num Portions	0	Finish
		Shelf

Plate/Store
Tools

Quantity	Unit	Ingredient
6	oz	flaked and drained crab
¼	cup	finely chopped onion liquid)
¼	cup	mayonnaise
¼	tsp	dry tarragon
¼	tsp	dry chervil
2	tbl	chopped fresh parsley chocolate
1	tbl	orange juice
1	tbl	lemon juice
1	tsp	lemon zest
½	tsp	ground cumin
0.13	tsp	cayenne pepper
2		heads Belgian endive
2		paprika

Procedure
Prepared by Imported Recipes

Crab Pot Pie

Categories
Locations
PLU

Yield	24 ea	Prep
Portion Size	1 ea	Cook
Num Portions	24	Finish
		Shelf

Plate/Store
Tools

Quantity	Unit	Ingredient
4	lb	lump crabmeat
2	tbl	minced peeled garlic
2	ea	diced yellow onion
2	ea	diced fennel bulb
5	lb	diced red potato
1	bunch	diced celery
4	sheet	puff pastry
3	qt	Lemon Roasted Garlic Cream Sauce
24	ea	10" doilies

Procedure

Blanch diced red potatoes.
Saute onion, garlic, fennel, and celery.
Allow ingredients to cool and mix all with crab meat.
Divide into 24 ramekins.
Add three to four ounces of sauce to each ramekin.
Cut each puff pastry sheet into 6 appropriately sized squares and place over filled ramekins.
Bake in 375 degree oven for 15 minutes, or until pastry is puffed and golden brown.
Place on black triangle plate with doilie.

Prepared by Red Newt

Crab Spring Roll Filling

Categories
Locations
PLU

Yield	0	Prep
Portion Size	0	Cook
Num Portions	0	Finish
		Shelf

Plate/Store
Tools

Quantity	Unit	Ingredient
4	lb	lump crabmeat
8	cup	Rice Jade Blend
1	cup	diced, sauteed garlic scape
4	ea	zest only orange
4	tbl	fresh thyme

Procedure
Prepared by Red Newt

Crab Stuffing

Categories
Locations
PLU

Yield	0	Prep
Portion Size	0	Cook
Num Portions	0	Finish
		Shelf

Plate/Store
Tools

Quantity	Unit	Ingredient
2	lb	lump crabmeat
2	tbl	minced fresh dill
¼	cup	minced peeled shallots
2	ea	juice only lemon
4	cup	minced Foccacia Rolls Bread
2	tbl	minced peeled garlic
	to taste	salt and pepper
1	tsp	white pepper

Procedure

Combine all ingredients in a bowl and mix well.

Prepared by Red Newt

crab stuffing for shells

Categories
Locations
PLU

Yield	0	Prep
Portion Size	0	Cook
Num Portions	0	Finish
		Shelf

Plate/Store
Tools

Quantity	Unit	Ingredient
2	lb	backfin crabmeat
3	lb	ricotta cheese
¼	cup	minced shallots
6	ea	yolks
1	ea	juiced and zested lemon
1	tsp	minced fresh thyme
1	tsp	minced fresh sage
1	tsp	minced wash and trim parsley
1	tbl	S+P

Procedure

Combine all ingredients in bowl and mix well

Prepared by Culinary Software Services

Crab with Fettuccine

Categories 0-CB-2008, 0-CB-FirstDraft, 8-Compote
Locations
PLU

Yield	0 No Unit	Prep
Portion Size	0 No Unit	Cook
Num Portions	0	Finish
		Shelf

Plate/Store
Tools

Quantity	Unit	Ingredient
4		sticks butter
3	lb	crab liquid)
16		garlic cloves
8	cup	whipping cream
½	tsp	(check hotness) cayenne
4	lb	or 5 pounds fettuccine chocolate
12	tbl	fresh or 4 tablespoons dry parsley
2	tbl	tarragon
2		white pepper

Procedure
Prepared by Imported Recipes

Cranapple Horseradish Relish

Categories
Locations
PLU

Yield	2 qt	Prep
Portion Size	1 fl oz	Cook
Num Portions	64	Finish
		Shelf

Plate/Store
Tools

Quantity	Unit	Ingredient
2	fl oz	olive extra virgin oil
8	oz	peeled, diced horseradish root
8	oz	diced peeled shallots
4	tbl	minced peeled garlic
3	cup	white wine
1½	lb	cranberries
4	ea	peeled, diced Granny Smith apple
2½	cup	sugar
1	tbl	kosher salt

Procedure

Sweat horseradish root, shallots, and garlic in olive oil.
Add wine wine and simmer for a few minutes.
Puree.
Add cranberries and sugar and simmer until they start to pop.
Add apples and simmer until just cooked through.
Add salt and adjust.

Prepared by Red Newt

Cranberry Artichoke Pate

Categories _3_Fall, 0-CB-2008, 0-CB-FirstDraft, 1-Appetizer
Locations
PLU

Yield	0 No Unit	Prep
Portion Size	0 No Unit	Cook
Num Portions	0	Finish
		Shelf

Plate/Store
Tools

Quantity	Unit	Ingredient
0	pinch	edients
17	oz	chestnuts
6	No Unit	bay leaves Red)
1	cup	cranberries - wet with veg stock
3	slice	white bread
3	tbl	margarine pureed
2	oz	vegan cheese chopped
½	cup	parsley
½	cup	onions - sauteed and diced
½	cup	walnuts
1	tsp	garlic - minced
½	tsp	nutmeg
0	No Unit	salt and pepper 1 portions

Procedure

Make cut inside of each chestnuts, using a small knife. Cook covered in boiling water with 2 bay leaves for about 30 minutes. Remove outer shell and inner skind of each chestnut with small knife. 2 Preheat oven to 350 degrees. Chop chestnuts coarsely into about ¼ inch pieces. Transfer to large bowl of electric mixer. Chop artichoke bottoms coarsely into about ¼ inch pieces and add to chestnuts. Sprinke bread cubes with reserved artichoke liquid and add to chestnuts. Add eggs, parsley, sour cream, shallots, butter, vegetable salt, nutmeg, and mace then mix. Stir in chopped walnuts and beat well. Taste and adjust seasoning if necessary. 3 Coat 6 cup narrow nonmetal pate mold or 10 X 4 X 3 inch loaf pan with vegetable oil. Arrange remaining 4 bay leaves in bottom of pan. Press mixture into pan. Top with firm fitting lid or cover top of mold tightly with waxed paper then aluminium foil, crimping edges to make tight seal. Set mold in roasting pan. Pour in enough hot water to come halfway up sides of mold. Bake until set, about 1 hour. Discard wrapping; cover mold with waxed paper and weigh with heavy object (a brick wrapped in aluminum foil works well). Refrigerate overnight. 4 Run sharp knife around edge of mold. Invert onto chilled serving platter. Garnish with watercress or parsley. 5 Serve with think whole wheat toast triangles or whole wheat crackers.

Prepared by Imported Recipes

Cranberry Balsamic Reduction

Categories _3_Fall, 0-CB-FirstDraft, 6-Sauces
Locations
PLU

Yield	1 qt	Prep
Portion Size	0 No Unit	Cook
Num Portions	0	Finish
		Shelf

Plate/Store
Tools

Quantity	Unit	Ingredient
4	cup	balsamic vinegar
4	cup	sugar
24	oz	fresh cranberries

Procedure
Prepared by Imported - need recipe

Cranberry Balsamic Vinaigrette

Categories _3_Fall, 0-CB-FirstDraft, 7-Dressing
Locations
PLU

Yield	0 No Unit	Prep
Portion Size	0 No Unit	Cook
Num Portions	0	Finish
		Shelf

Plate/Store
Tools

Quantity	Unit	Ingredient
8	cup	fresh cranberries
3	cup	apple cider
5	cup	olive oil
1.33	cup	balsamic vinegar
1	cup	white wine
8	tbl	minced peeled garlic
¾	cup	extra fine granulated sugar
	to taste	salt and pepper

Procedure

Puree together cranberrries and apple cider.
Add remaining ingredients and mix until sugar is dissolved.
Taste and adjust.

Prepared by Imported Recipes

Cranberry Chestnut Pate

Categories _4_Winter, 0-CB-2008, 0-CB-FirstDraft, 1-Appetizer
Locations
PLU

Yield	0 No Unit	Prep
Portion Size	0 No Unit	Cook
Num Portions	0	Finish
		Shelf

Plate/Store
Tools

Quantity			Unit			Ingredient
1			cup			Ingredients

Procedure
Prepared by Imported - need recipe

Cranberry Chevre

Categories
Locations
PLU

Yield	2 qt	Prep
Portion Size	0	Cook
Num Portions	0	Finish
		Shelf

Plate/Store
Tools

Quantity	Unit	Ingredient
2	lb	chevre cheese
1	lb	cream cheese
1	lb	fresh cranberries
½	cup	honey
	to taste	salt and pepper

Procedure

Combine ingredients in a small mixer and beat until well incorporated and soft.
Adjust seasonings.

Prepared by Red Newt

Cranberry Chutney

Categories _3_Fall, 0-CB-FirstDraft, 6-Sauces, 8-Compote
Locations
PLU

Yield	0 No Unit	Prep
Portion Size	0 No Unit	Cook
Num Portions	32	Finish
		Shelf

Plate/Store
Tools

Quantity	Unit	Ingredient
4	cup	chopped onions
2	tbl	olive oil Red)
2	tbl	minced garlic
1	cup	orange juice
1		zest of 2 oranges pureed
12	cup	cranberries
2	cup	apple cider
1	cup	apple cider vinegar
3	cup	packed brown sugar
1	cup	chopped walnuts
1	cup	currants or raisins
2	tbl	chopped sage
2		salt and pepper to taste

Procedure
Prepared by Imported Recipes

Cranberry Chutney (16 servings)

Categories _3_Fall, 0-CB-FirstDraft, 8-Compote
Locations
PLU

Yield	0 No Unit	Prep
Portion Size	0 No Unit	Cook
Num Portions	16	Finish
		Shelf

Plate/Store
Tools

Quantity	Unit	Ingredient
2	cup	chopped onions
1	tbl	olive oil Red)
1	tbl	minced garlic
½	cup	orange juice
0		zest of 2 oranges pureed
6	cup	cranberries
1	cup	apple cider
½	cup	apple cider vinegar
1½	cup	packed brown sugar
½	cup	chopped walnuts
½	cup	currants or raisins
1	tbl	chopped sage
1		salt and pepper to taste

Procedure
Prepared by Imported Recipes

Cranberry Cream Cheesecake

Categories _3_Fall, 5-Desserts
Locations
PLU

Yield	0 No Unit	Prep
Portion Size	0 No Unit	Cook
Num Portions	0	Finish
		Shelf

Plate/Store
Tools

Quantity			Unit			Ingredient
1			cup			Ingredients

Procedure
Prepared by Imported - menu titles only

Cranberry Cream Sauce

Categories
Locations
PLU

Yield	3 qt	Prep
Portion Size	0	Cook
Num Portions	0	Finish
		Shelf

Plate/Store
Tools

Quantity	Unit	Ingredient
4	cup	cranberries
8	cup	water
2	tbl	minced peeled garlic
2	cup	red wine
1½	cup	sugar
2	ea	bay leaf
1	tbl	fresh thyme
6	cup	heavy cream
0	No Unit	salt and pepper

Procedure

Combine cranberries with water, garlic, and red wine in a sauce pan.
Reduce by a third.
Add sugar, herbs, and heavy cream.
Return to a simmer
Adjust seasonings, thickness.

Prepared by Red Newt

Cranberry Garlic Port Wine Sauce

Categories _3_Fall, 0-CB-FirstDraft, 6-Sauces
Locations
PLU

Yield	0 No Unit	Prep
Portion Size	0 No Unit	Cook
Num Portions	0	Finish
		Shelf

Plate/Store
Tools

Quantity	Unit	Ingredient
3	cup	beef demi
1	cup	port Red)
4	clove	sliced garlic
2	tbl	chopped thyme
½	cup	honey pureed
1	cup	whole cranberries
½	cup	chopped cranberries
0		salt and pepper 1

Procedure
Prepared by Imported Recipes

Cranberry Glazed Brie

Categories _3_Fall, 0-CB-2008, 0-CB-FirstDraft, 1-Appetizer
Locations
PLU

Yield	0 No Unit	Prep
Portion Size	0 No Unit	Cook
Num Portions	0	Finish
		Shelf

Plate/Store
Tools

Quantity	Unit	Ingredient
3	cup	cranberries
¾	cup	packed brown sugar Red)
0.33	cup	dried currants
0.33	cup	water
0.13	tsp	dry mustard pureed
0.13	tsp	ground allspice chopped
0.13	tsp	ground cardamon
0.13	tsp	ground cloves
0.13	tsp	ground ginger
1	No Unit	8 inch diameter wheel of brie

Procedure
Prepared by Imported Recipes

Cranberry Port Glaze

Categories _3_Fall, 0-CB-FirstDraft, 6-Sauces
Locations
PLU

Yield	0 No Unit	Prep
Portion Size	0 No Unit	Cook
Num Portions	0	Finish
		Shelf

Plate/Store
Tools

Procedure
Prepared by Imported Recipes

Cranberry Port Syrup

Categories
Locations
PLU

Yield	2 cup	Prep
Portion Size	1 tbl	Cook
Num Portions	32	Finish
		Shelf

Plate/Store
Tools

Quantity	Unit	Ingredient
4	cup	fresh cranberries
2	cup	sugar
1	cup	port wine
½	tsp	lemon juice
1	pinch	kosher salt

Procedure

Combine all ingredient in a saucepan.
Cook over medium heat until the cranberries "pop."
Strain well and continue the reduction until the correct "glaze" consistency is reached.
Adjust seasoning.

Prepared by David Whiting

Cranberry Puree

Categories _3_Fall, 0-CB-FirstDraft, 7-Dressing
Locations
PLU

Yield	0 No Unit	Prep
Portion Size	0 No Unit	Cook
Num Portions	0	Finish
		Shelf

Plate/Store
Tools

Quantity	Unit	Ingredient
24	oz	of cranberries
2	cup	marsala Red)
2	cup	water
1	tbl	sage
1	tbl	thyme pureed
1	tbl	minced garlic
½	cup	sugar
0		salt and pepper 1

Procedure
Prepared by Imported Recipes

Cranberry Red Wine Demi-Glaze

Categories
Locations
PLU

Yield	1 qt	Prep
Portion Size	1 fl oz	Cook
Num Portions	32	Finish
		Shelf

Plate/Store
Tools

Quantity	Unit	Ingredient
1	bottle	red wine
18	oz	cranberries
4	qt	veal Stock
1	cup	sugar

Procedure

Reduce wine with cranberries.
Add veal stock and sugar and reduce to 1 qt.
Durring the reduction, bermix the cranberries into the sauce and strain if neccessary.
Combine 1 cup demi-glaze with 1 lb butter, and fresh herbs to make 3 cups sauce, or 12-2 oz portions.

Prepared by David Whiting

Cranberry Red Wine Sauce

Categories _3_Fall, 0-CB-FirstDraft, 6-Sauces
Locations
PLU

Yield	2 qt	Prep
Portion Size	2 fl oz	Cook
Num Portions	32	Finish
		Shelf

Plate/Store
Tools

Quantity	Unit	Ingredient
1	bottle	red wine
1	qt	cranberries
1	tbl	minced peeled garlic
1	qt	veal Stock
4	oz	honey
4	oz	sugar
1	tbl	chopped fresh sage
1	tbl	chopped fresh thyme
0	No Unit	salt and pepper

Procedure
Prepared by Red Newt

Cranberry Relish

Categories
Locations
PLU

Yield	0	Prep
Portion Size	0	Cook
Num Portions	0	Finish
		Shelf

Plate/Store
Tools

Quantity	Unit	Ingredient
4	cup	diced yellow onion
2	tbl	minced peeled garlic
8	cup	fresh cranberries
½	tsp	ground cloves
1	tbl	orange zest
2	ea	juice only orange 3/4 cup
½	cup	red wine
1	cup	sugar
	to taste	salt and pepper

Procedure
Prepared by David Whiting

Cranberry Sage Butter

Categories
Locations
PLU

Yield	6 cup	Prep
Portion Size	1 fl oz	Cook
Num Portions	48	Finish
		Shelf

Plate/Store
Tools

Quantity	Unit	Ingredient
2	lb	softened butter
1	lb	dried cranberries
2	oz	dijon mustard
1½	oz	chopped fresh sage
0	No Unit	to taste salt and pepper

Procedure

Combine ingredients into the small mixer and beat until well incorporated.
Season to taste.

Prepared by Red Newt

Cranberry Sage Chevre Spread

Categories _3_Fall, 0-CB-FirstDraft, 8-Compote
Locations
PLU

Yield	0 No Unit	Prep
Portion Size	0 No Unit	Cook
Num Portions	0	Finish
		Shelf

Plate/Store
Tools

Quantity	Unit	Ingredient
2	cup	cream cheese
2½	cup	chevre cheese
¼	cup	fresh thyme
2½	cup	dried cranberries
3	tbl	minced peeled garlic
3	tsp	salt and pepper

Procedure
Prepared by Imported Recipes

Cranberry Sorbet

Categories _4_Winter, 0-CB-2008, 0-CB-FirstDraft, 5-Desserts
Locations
PLU

Yield	0 No Unit	Prep
Portion Size	0 No Unit	Cook
Num Portions	0	Finish
		Shelf

Plate/Store
Tools

Quantity	Unit	Ingredient
12	cup	water
12	cup	cranberries
1	cup	riesling of riesling juice

Procedure
Prepared by Imported Recipes

Cream Cheese Frosting

Categories 0-CB-2008, 0-CB-FirstDraft, 5-Desserts, 8-Compote
Locations
PLU

Yield	0 No Unit	Prep
Portion Size	0 No Unit	Cook
Num Portions	0	Finish
		Shelf

Plate/Store
Tools

Quantity	Unit	Ingredient
1	lb	cream cheese
3	oz	butter (room temperature)
½	lb	sifted confectioner sugar
2	ea	juice only lemon
1	tbl	vanilla extract

Procedure
Prepared by Imported Recipes

Creamy Apple Cider Sauce

Categories _3_Fall, 0-CB-FirstDraft, 6-Sauces
Locations
PLU

Yield	0 No Unit	Prep
Portion Size	0 No Unit	Cook
Num Portions	0	Finish
		Shelf

Plate/Store
Tools

Quantity	Unit	Ingredient
6	ea	peeled, diced Honey Crisp apples
1	tbl	minced garlic
¼	cup	minced shallots
1	qt	chicken stock
2	cup	white wine
1	tbl	chopped fresh sage
1	tbl	chopped fresh thyme
2	fl oz	honey
2	cup	heavy cream
1	qt	apple cider

Procedure

-Combine all apples, stock, garlic, shallots, cider, and wine in a heavy bottomed pot

-bring to a boil

-reduce heat and simmer untill apples are very soft

-puree

-reduce by 1/3

-add heavy cream and honey

-mix well

-adjust with salt and pepper to taste

Prepared by Imported Recipes

Creamy Applesauce for Pork

Categories _3_Fall, 0-CB-FirstDraft, 6-Sauces
Locations
PLU

Yield	0 No Unit	Prep
Portion Size	0 No Unit	Cook
Num Portions	0	Finish
		Shelf

Plate/Store
Tools

Quantity	Unit	Ingredient
6	No Unit	peeled and chopped Empire apples
1	tbl	minced garlic Red)
2	tbl	olive oil
¼	cup	chopped shallots
2	cup	heavy cream pureed
4	cup	chicken stock
2	cup	white wine
1	tbl	chopped fresh thyme
1	tbl	chopped fresh sage
¼	cup	honey
0	No Unit	salt and pepper 1

Procedure
Prepared by Imported Recipes

Creamy Asparagus Sauce

Categories _1_Spring, 6-Sauces
Locations
PLU

Yield	0 No Unit	Prep
Portion Size	0 No Unit	Cook
Num Portions	16	Finish
		Shelf

Plate/Store
Tools

Procedure
Prepared by Imported Recipes

Creamy Asparagus Sauce (4 servings)

Categories _1_Spring, 6-Sauces
Locations
PLU

Yield	0 No Unit	Prep
Portion Size	0 No Unit	Cook
Num Portions	4	Finish
		Shelf

Plate/Store
Tools

Quantity	Unit	Ingredient
1	cup	asparagus
1	pt	heavy cream
¼	tsp	minced garlic
¾	tsp	thyme
0		salt and pepper 1

Procedure
Prepared by Imported Recipes

Creamy Buttermilk Lemon

Categories 0-CB-2008, 0-CB-FirstDraft, 8-Compote
Locations
PLU

Yield	0 No Unit	Prep
Portion Size	0 No Unit	Cook
Num Portions	0	Finish
		Shelf

Plate/Store
Tools

Quantity	Unit	Ingredient
½	cup	buttermilk
2	tbl	parsley liquid)
2		salt and pepper 1
1	tbl	sugar
1	tbl	lemon zest
½	cup	olive oil chocolate
4		roasted garlic cloves

Procedure
Prepared by Imported Recipes

Creamy Buttermilk Lemon Dressing

Categories 0-CB-2008, 0-CB-FirstDraft, 7-Dressing, 8-Compote
Locations
PLU

Yield	0 No Unit	Prep
Portion Size	0 No Unit	Cook
Num Portions	0	Finish
		Shelf

Plate/Store
Tools

Quantity	Unit	Ingredient
8	cup	buttermilk
4	cup	sour cream liquid)
2	cup	chopped fresh parsley
1	cup	sugar
1	cup	lemon zest
8	cup	olive oil chocolate
1	cup	champagne vinegar
½	cup	roasted garlic
0		salt and pepper 1

Procedure
Prepared by Imported Recipes

Creamy Chicken and Cheddar Soup

Categories 0-CB-2008, 0-CB-FirstDraft, 8-Compote
Locations
PLU

Yield	0 No Unit	Prep
Portion Size	0 No Unit	Cook
Num Portions	60	Finish
		Shelf

Plate/Store
Tools

Quantity	Unit	Ingredient
5	cup	minced oinion
1½	cup	butter liquid)
40	cup	chicken stock
½	cup	chopped sage
5	cup	heavy cream
5	cup	diced carrots chocolate
1	tbl	paprika
1	cup	cream sherry
1	tsp	nutmeg
10	cup	grated mild cheddar cheese
10	cup	finely chopped chicken
10		salt and pepper to taste

Procedure
Prepared by Imported Recipes

Creamy Chipotle Sauce

Categories _5_all season, 0-CB-FirstDraft, 6-Sauces
Locations
PLU

Yield	0 No Unit	Prep
Portion Size	0 No Unit	Cook
Num Portions	0	Finish
		Shelf

Plate/Store
Tools

Quantity			Unit			Ingredient
1			cup			Ingredients

Procedure
Prepared by Imported - need recipe

Creamy Crushed Peppercorn Sauce

Categories 0-CB-2008, 0-CB-FirstDraft, 6-Sauces, 8-Compote
Locations
PLU

Yield	0 No Unit	Prep
Portion Size	0 No Unit	Cook
Num Portions	0	Finish
		Shelf

Plate/Store
Tools

Quantity	Unit	Ingredient
2	tbl	unsalted butter
¼	cup	sliced shallots liquid)
0.33	cup	brandy
1	cup	beef stock
1	cup	whipping cream
1	tbl	mixed and crushed peppercorns chocolate
1		salt to taste

Procedure
Prepared by Imported Recipes

Creamy Ginger Plum Sauce

Categories
Locations
PLU

Yield	1 gal	Prep
Portion Size	0	Cook
Num Portions	0	Finish
		Shelf

Plate/Store
Tools

Quantity	Unit	Ingredient
4	qt	pitted plum
1	bottle	red wine
2	cup	sugar
2	oz	Roasted Garlic
1½	oz	minced fresh ginger
2	qt	heavy cream
0	No Unit	salt and pepper

Procedure

Combine all ingredients except cream.
Simmer for about an hour.
Puree, add cream, adjust seasonings, and re-simmer.

Prepared by David Whiting

Creamy Kale Sauce

Categories
Locations
PLU

Yield	1 gal	Prep
Portion Size	0	Cook
Num Portions	0	Finish
		Shelf

Plate/Store
Tools

Quantity	Unit	Ingredient
1	bottle	white wine
1	gal	heavy cream
½	cup	Roasted Garlic
1	cup	diced yellow onion
16	cup	kale
6	ea	yolks only egg
	to taste	salt and pepper

Procedure

Combine onions, kale, and wine in a sauce pot.
Simmer until kale is tender and wine is reduced by half
Puree.
Add cream and return to simmer.
Adjust seasonings
Temper in eggs for thickness.

Prepared by David Whiting

Creamy Kale Sauce (small)

Categories
Locations
PLU

Yield	1 qt	Prep
Portion Size	0	Cook
Num Portions	0	Finish
		Shelf

Plate/Store
Tools

Quantity	Unit	Ingredient
¼	bottle	white wine
1	qt	heavy cream
2	tbl	Roasted Garlic
¼	cup	diced yellow onion
4	cup	kale
2	ea	yolks only egg
	to taste	salt and pepper

Procedure

Combine onions, kale, and wine in a sauce pot.
Simmer until kale is tender and wine is reduced by half
Puree.
Add cream and return to simmer.
Adjust seasonings
Temper in eggs for thickness.

Prepared by Red Newt

Creamy Lemon Dressing

Categories 0-CB-2008, 0-CB-FirstDraft, 7-Dressing, 8-Compote
Locations
PLU

Yield	0 No Unit	Prep
Portion Size	0 No Unit	Cook
Num Portions	0	Finish
		Shelf

Plate/Store
Tools

Quantity	Unit	Ingredient
¾	cup	olive oil
2½	cup	sugar liquid)
2½	cup	fresh squeezed lemon juice
1	cup	dry white wine
1	qt	heavy cream
1		zest from 4 lemons chocolate
1		salt and pepper 1

Procedure
Prepared by Imported Recipes

Creamy Mushroom Sauce

Categories 0-CB-2008, 0-CB-FirstDraft, 6-Sauces, 8-Compote
Locations
PLU

Yield	0 No Unit	Prep
Portion Size	0 No Unit	Cook
Num Portions	0	Finish
		Shelf

Plate/Store
Tools

Quantity	Unit	Ingredient
3		heads of roasted garlic (about 1/2 cup)
20	oz	sliced Baby Bellas liquid)
20	oz	sliced Button mushrooms
2	pt	heavy cream
5		whisked egg yolks
1	tbl	chopped thyme chocolate
1		salt and pepper 1
6	tbl	olive oi
1	cup	white wine

Procedure
Prepared by Imported Recipes

Creamy Mustard sherry sauce

Categories 0-CB-2008, 0-CB-FirstDraft, 6-Sauces, 8-Compote
Locations
PLU

Yield	0 No Unit	Prep
Portion Size	0 No Unit	Cook
Num Portions	0	Finish
		Shelf

Plate/Store
Tools

Quantity	Unit	Ingredient
2	tbl	butter
2	cup	caramelized shallots liquid)
1	tbl	garlic
½	cup	sherry
1	cup	dijon mustard
1		salt and pepper 1 chocolate

Procedure
Prepared by Imported Recipes

Creamy Nutmeg Sauce for Chicken

Categories 0-CB-2008, 0-CB-FirstDraft, 6-Sauces, 8-Compote
Locations
PLU

Yield	0 No Unit	Prep
Portion Size	0 No Unit	Cook
Num Portions	0	Finish
		Shelf

Plate/Store
Tools

Quantity	Unit	Ingredient
2	cup	chicken stock
1	cup	white wine liquid)
1	tbl	roasted garlic
½	tsp	nutmeg
0.13	tsp	cloves
1	qt	heavy cream chocolate
1	tbl	chopped fresh thyme
1		salt and pepper 1

Procedure
Prepared by Imported Recipes

Creamy Orange Caper Sauce

Categories 0-CB-2008, 0-CB-FirstDraft, 6-Sauces, 8-Compote
Locations
PLU

Yield	0 No Unit	Prep
Portion Size	0 No Unit	Cook
Num Portions	0	Finish
		Shelf

Plate/Store
Tools

Quantity	Unit	Ingredient
1	cup	chopped fresh parsley
½	cup	rinsed and chopped capers liquid)
2		diced small red onions
½	cup	orange juice
8	cup	mayonnaise
1	tbl	paprika chocolate
½	tsp	cayenne pepper
0		salt and pepper 1

Procedure
Prepared by Imported Recipes

Creamy Peach Sauce- Savor;y

Categories _1_Spring, _2_Summer, 6-Sauces
Locations
PLU

Yield	0 No Unit	Prep
Portion Size	0 No Unit	Cook
Num Portions	16	Finish
		Shelf

Plate/Store
Tools

Quantity	Unit	Ingredient
1	qt	heavy cream
4	cup	house chicken stock
2	cup	white wine
1	tbl	minced peeled garlic
6	ea	peeled, diced fresh peaches
1	tbl	honey
1	tbl	minced fresh sage
1	tbl	minced fresh thyme
1	No Unit	salt and pepper

Procedure
Prepared by Imported Recipes

Creamy Peach Sauce- Savor;y (4 servings)

Categories _1_Spring, _2_Summer, 6-Sauces
Locations
PLU

Yield	0 No Unit	Prep
Portion Size	0 No Unit	Cook
Num Portions	4	Finish
		Shelf

Plate/Store
Tools

Quantity	Unit	Ingredient
1	cup	heavy cream
1	cup	chicken stock liquid)
½	cup	white wine (reserve 1 1/3 cup liquid)
¾	tsp	minced garlic
1½		skinned,chopped peaches
¾	tsp	honey
¾	tsp	minced sage liquid
¾	tsp	minced thyme picked over
0		to taste salt and pepper

Procedure
Prepared by Imported Recipes

Creamy Pear Sauce

Categories
Locations
PLU

Yield	6 qt	Prep
Portion Size	2 fl oz	Cook
Num Portions	96	Finish
		Shelf

Plate/Store
Tools

Quantity	Unit	Ingredient
10	lb	peeled, diced bartlett pear
2	bottle	white wine
3	oz	minced peeled shallots
1	qt	water
¼	cup	fresh oregano
2	qt	heavy cream
0	tbl	salt and pepper

Procedure

Simmer pears and shallots in water and wine until very soft.
Puree while adding in oregano and cream.
Season to taste

Prepared by Red Newt

Creamy Pesto Sauce

Categories _5_all season, 0-CB-FirstDraft, 6-Sauces
Locations
PLU

Yield	0 No Unit	Prep
Portion Size	0 No Unit	Cook
Num Portions	0	Finish
		Shelf

Plate/Store
Tools

Quantity			Unit			Ingredient
1			cup			Ingredients

Procedure
Prepared by Imported - need recipe

Creamy Pumkin Sauce

Categories _3_Fall, 0-CB-FirstDraft, 6-Sauces
Locations
PLU

Yield	0 No Unit	Prep
Portion Size	0 No Unit	Cook
Num Portions	24	Finish
		Shelf

Plate/Store
Tools

Quantity	Unit	Ingredient
12	cup	pumpkin puree
12	cup	veg stock
¾	cup	roasted, inhouse garlic
6	cup	heavy cream
4	tbl	chopped fresh sage
	to taste	salt and pepper

Procedure
Prepared by Red Newt

Creamy Pumkin Sauce for Pasta

Categories _3_Fall, 0-CB-FirstDraft, 6-Sauces
Locations
PLU

Yield	0 No Unit	Prep
Portion Size	0 No Unit	Cook
Num Portions	24	Finish
		Shelf

Plate/Store
Tools

Quantity	Unit	Ingredient
8	cup	roasted pumpkin
8	cup	chicken or veg stock Red)
½	cup	roasted garlic
4	cup	heavy cream
3	tbl	chopped fresh sage pureed
3	No Unit	to taste salt and pepper

Procedure
Prepared by Imported Recipes

Creamy Pumkin Sauce for Pasta (6 servings)

Categories _3_Fall, 0-CB-FirstDraft, 6-Sauces
Locations
PLU

Yield	0 No Unit	Prep
Portion Size	0 No Unit	Cook
Num Portions	6	Finish
		Shelf

Plate/Store
Tools

Quantity	Unit	Ingredient
2	cup	roasted pumpkin
2	cup	chicken or veg stock Red)
2	tbl	roasted garlic
1	cup	heavy cream
2¼	tsp	chopped fresh sage pureed
2		to taste salt and pepper

Procedure
Prepared by Imported Recipes

Creamy Pumpkin Sauce for Crepes

Categories _3_Fall, 0-CB-FirstDraft, 6-Sauces
Locations
PLU

Yield	0 No Unit	Prep
Portion Size	0 No Unit	Cook
Num Portions	24	Finish
		Shelf

Plate/Store
Tools

Quantity	Unit	Ingredient
8	cup	roasted pumpkin
½	cup	roasted garlic Red)
4	cup	heavy cream
1	cup	white wine
3	tbl	chopped fresh sage pureed
3	No Unit	to taste salt and pepper

Procedure
Prepared by Imported Recipes

Creamy Pumpkin Sauce for Crepes (6 servings)

Categories _3_Fall, 0-CB-FirstDraft, 6-Sauces
Locations
PLU

Yield	0 No Unit	Prep
Portion Size	0 No Unit	Cook
Num Portions	6	Finish
		Shelf

Plate/Store
Tools

Quantity	Unit	Ingredient
2	cup	roasted pumpkin
2	tbl	roasted garlic Red)
1	cup	heavy cream
¼	cup	white wine
2¼	tsp	chopped fresh sage pureed
2		to taste salt and pepper

Procedure
Prepared by Imported Recipes

Creamy Pumpkin soup with Apple Sausage meatballs

Categories _3_Fall, _4_Winter, 0-CB-2008, 0-CB-FirstDraft, 2-Soups
Locations
PLU

Yield	0 No Unit	Prep
Portion Size	0 No Unit	Cook
Num Portions	0	Finish
		Shelf

Plate/Store
Tools

Quantity			Unit			Ingredient
1			cup			Ingredients

Procedure
Prepared by Imported - need recipe

Creamy Pumpkin Soup with Apple sausage Meatballs and Collard Greens

Categories _3_Fall, _4_Winter, 0-CB-2008, 0-CB-FirstDraft, 2-Soups
Locations
PLU

Yield	0 No Unit	Prep
Portion Size	0 No Unit	Cook
Num Portions	0	Finish
		Shelf

Plate/Store
Tools

Quantity			Unit			Ingredient
1			cup			Ingredients

Procedure
Prepared by Imported - menu titles only

Creamy Ramp Dressing

Categories _1_Spring, 7-Dressing
Locations
PLU

Yield	0 No Unit	Prep
Portion Size	0 No Unit	Cook
Num Portions	0	Finish
		Shelf

Plate/Store
Tools

Quantity	Unit	Ingredient
1	cup	ramp pesto (lemon)
1	cup	heavy cream
½	cup	sour cream
2	tbl	champagne vinegar
2	No Unit	salt and pepper 1

Procedure
Prepared by Imported Recipes

Creamy Ramp Pesto Sauce

Categories _1_Spring, 6-Sauces
Locations
PLU

Yield	0 No Unit	Prep
Portion Size	0 No Unit	Cook
Num Portions	16	Finish
		Shelf

Plate/Store
Tools

Quantity	Unit	Ingredient
2	cup	packed and chopped ramp greens
¼	cup	chopped fresh parsley
½	tbl	minced garlic
½	cup	pine nuts
¼	cup	grated parmesan
½	cup	olive oil
1	No Unit	zested and juiced lemon
8	cup	heavy cream
8	No Unit	salt and pepper 1

Procedure
Prepared by Imported Recipes

Creamy Rhubarb Sauce

Categories _1_Spring, 5-Desserts
Locations
PLU

Yield	0 No Unit	Prep
Portion Size	0 No Unit	Cook
Num Portions	0	Finish
		Shelf

Plate/Store
Tools

Quantity	Unit	Ingredient
4	cup	sweet white wine
8	cup	chopped rhubarb
2	cup	sugar adjust to taste
2	cup	water
¼	cup	triple sec
½	tsp	lemon juice
8	cup	heavy cream

Procedure
Prepared by Imported Recipes

Creamy Roasted Corn Sauce

Categories _1_Spring, _2_Summer, 6-Sauces
Locations
PLU

Yield	0 No Unit	Prep
Portion Size	0 No Unit	Cook
Num Portions	0	Finish
		Shelf

Plate/Store
Tools

Quantity			Unit			Ingredient
1			cup			Ingredients

Procedure
Prepared by Imported - need recipe

Creamy Roasted Garlic Dressing

Categories _5_all season, 0-CB-FirstDraft, 7-Dressing
Locations
PLU

Yield	0 No Unit	Prep
Portion Size	0 No Unit	Cook
Num Portions	0	Finish
		Shelf

Plate/Store
Tools

Quantity	Unit	Ingredient
8	cup	mayonnaise
1	cup	olive oil radicchio)
¾	cup	white wine vinegar
2	pt	heavy cream liquid)
1	cup	pureed with 1 cup of heavy cream roasted garlic pureed
5	tbl	parsley flakes (dry)
½	cup	grated parmesan
0	No Unit	salt and pepper 1 but do not process)

Procedure
Prepared by Imported Recipes

Creamy roasted Tomato Sauce

Categories _5_all season, 0-CB-FirstDraft, 6-Sauces
Locations
PLU

Yield	0 No Unit	Prep
Portion Size	0 No Unit	Cook
Num Portions	0	Finish
		Shelf

Plate/Store
Tools

Quantity			Unit			Ingredient
1			cup			Ingredients

Procedure
Prepared by Imported - need recipe

Creamy Spinach Sauce

Categories _5_all season, 0-CB-FirstDraft, 6-Sauces
Locations
PLU

Yield	0 No Unit	Prep
Portion Size	0 No Unit	Cook
Num Portions	0	Finish
		Shelf

Plate/Store
Tools

Quantity	Unit	Ingredient
2	cup	wilted spinach
¼	cup	roasted garlic radicchio)
2	tbl	chopped fresh thyme
1	qt	plus 2 cups heavy cream liquid)
1	cup	Chardonnay pureed
2	No Unit	egg yolks

Procedure
Prepared by Imported Recipes

Creamy Squash Nutmeg Sauce

Categories _3_Fall, 0-CB-FirstDraft, 6-Sauces
Locations
PLU

Yield	0 No Unit	Prep
Portion Size	0 No Unit	Cook
Num Portions	0	Finish
		Shelf

Plate/Store
Tools

Quantity			Unit			Ingredient
1			cup			Ingredients

Procedure
Prepared by Imported - need recipe

Creamy Sundried Tomato Sauce

Categories _5_all season, 0-CB-FirstDraft, 6-Sauces
Locations
PLU

Yield	0 No Unit	Prep
Portion Size	0 No Unit	Cook
Num Portions	0	Finish
		Shelf

Plate/Store
Tools

Quantity			Unit			Ingredient
1			cup			Ingredients

Procedure
Prepared by Imported - need recipe

Creamy Tomatilla Sauce

Categories
Locations
PLU

Yield	1 gal	Prep
Portion Size	2 fl oz	Cook
Num Portions	64	Finish
		Shelf

Plate/Store
Tools

Quantity	Unit	Ingredient
2	fl oz	olive extra virgin oil
4	oz	minced peeled garlic
5	lb	roasted tomatillo
2	bottle	white wine
2½	qt	heavy cream
3	tbl	kosher salt
1	tsp	white pepper
3	fl oz	sugar

Procedure

Sweat garlic in olive oil
Add roasted tomatilloes and white wine.
Simmer until tomatilloes are very soft.
Puree and return to heat
Reduce until very thick
Add heavy cream and seasonings
Bring back to a simmer for about 20 or 30 minutes or until desired consistency.
Adjust seasonings

Prepared by Red Newt

Creamy Tomato Sauce

Categories 0-CB-2008, 0-CB-FirstDraft, 6-Sauces, 8-Compote
Locations
PLU

Yield	0 No Unit	Prep
Portion Size	0 No Unit	Cook
Num Portions	32	Finish
		Shelf

Plate/Store
Tools

Quantity	Unit	Ingredient
1	cup	roasted garlic
2	tbl	olive oil liquid)
1½	cup	diced yellow onion
12	cup	canned Muir Glen organic chopped tomatoes
1	cup	red wine
4	cup	heavy cream chocolate
¼	cup	chopped parsley
1	tbl	chopped thyme
1	tbl	chopped basil
1		to taste salt and pepper

Procedure
Prepared by Imported Recipes

Creamy Tomato Sauce (8 servings)

Categories _5_all season, 0-CB-FirstDraft, 6-Sauces
Locations
PLU

Yield	0 No Unit	Prep
Portion Size	0 No Unit	Cook
Num Portions	8	Finish
		Shelf

Plate/Store
Tools

Quantity	Unit	Ingredient
¼	cup	roasted garlic
½	tbl	olive oil radicchio)
6	tbl	diced yellow onion
3	cup	canned Muir Glen organic chopped tomatoes liquid)
¼	cup	red wine pureed
1	cup	heavy cream
1	tbl	chopped parsley
¾	tsp	chopped thyme but do not process)
¾	tsp	chopped basil
0		to taste salt and pepper

Procedure
Prepared by Imported Recipes

Creamy Walnut Sauce

Categories _5_all season, 0-CB-2008, 0-CB-FirstDraft, 1-Appetizer
Locations
PLU

Yield	0 No Unit	Prep
Portion Size	0 No Unit	Cook
Num Portions	0	Finish
		Shelf

Plate/Store
Tools

Quantity			Unit			Ingredient
1			cup			Ingredients

Procedure
Prepared by Imported - need recipe

Creamy Woodland Mushroom Sauce

Categories _5_all season, 0-CB-FirstDraft, 6-Sauces
Locations
PLU

Yield	0 No Unit	Prep
Portion Size	0 No Unit	Cook
Num Portions	0	Finish
		Shelf

Plate/Store
Tools

Quantity			Unit			Ingredient
1			cup			Ingredients

Procedure
Prepared by Imported - need recipe

Creanberry Apple Stuffing

Categories _3_Fall, 0-CB-FirstDraft, 9-Other
Locations
PLU

Yield	0 No Unit	Prep
Portion Size	0 No Unit	Cook
Num Portions	0	Finish
		Shelf

Plate/Store
Tools

Quantity			Unit			Ingredient
1			cup			Ingredients

Procedure
Prepared by Imported - need recipe

Crème Anglaise

Categories _5_all season, 0-CB-2008, 0-CB-FirstDraft, 5-Desserts
Locations
PLU

Yield	40 fl oz	Prep
Portion Size	1 fl oz	Cook
Num Portions	40	Finish
		Shelf

Plate/Store
Tools

Quantity	Unit	Ingredient
32	fl oz	heavy cream
4	oz	sugar
1	pinch	kosher salt
2	ea	vanilla beans
6	ea	yolks only egg

Procedure

Heat cream,milk, sugar, vanilla beans, and salt until 190F.
Temper in egg yolks and stir on medium until slightly thickened (~165).
Let cool and then chill.

Prepared by Imported Recipes

Creme Anglaise - Expresso

Categories _5_all season, 0-CB-2008, 0-CB-FirstDraft, 5-Desserts
Locations
PLU

Yield	0 No Unit	Prep
Portion Size	0 No Unit	Cook
Num Portions	0	Finish
		Shelf

Plate/Store
Tools

Procedure
Prepared by Imported Recipes

Creme Anglaise - Rum

Categories _5_all season, 0-CB-2008, 0-CB-FirstDraft, 5-Desserts
Locations
PLU

Yield	0 No Unit	Prep
Portion Size	0 No Unit	Cook
Num Portions	0	Finish
		Shelf

Plate/Store
Tools

Procedure
Prepared by Imported Recipes

Crème Anglaise (8 servings)

Categories _5_all season, 0-CB-2008, 0-CB-FirstDraft, 5-Desserts
Locations
PLU

Yield	0 No Unit	Prep
Portion Size	0 No Unit	Cook
Num Portions	8	Finish
		Shelf

Plate/Store
Tools

Quantity	Unit	Ingredient
2	cup	heavy cream
¼	cup	sugar
0	pinch	salt
½	No Unit	vanilla beans
3	No Unit	egg yolks

Procedure

Add cream, sugar and salt to heavy saucepan.

Using a small knife, slice down the vanilla bean to expose the inside. Using the blade, scrape the inside of the bean.

Add the "scrapings" and the bean to the cream mixture in the pan. Whisk ingredients. Put on medium heat.

In small bowl, whisk the egg yolks.

Once the cream mixture is hot- not boiling- temper in the egg yolks while whisking.

Continue to cook until mixture thickens. It will thicken more as it cools.

Refrigerate and cool completely.

Prepared by Imported Recipes

Creme Brulee

Categories 0-CB-2008, 0-CB-FirstDraft, 5-Desserts, 8-Compote
Locations
PLU

Yield	5½ lb	Prep
Portion Size	4 oz	Cook
Num Portions	22	Finish
		Shelf

Plate/Store
Tools

Quantity	Unit	Ingredient
64	fl oz	heavy cream
8	fl oz	whole milk
8	oz	sugar
9	ea	whole egg
9	ea	yolks only egg
2	ea	vanilla beans
1	tsp	sugar brulee

Procedure

Heat cream, milk, sugar and vanilla beans until 190F.
Temper in all eggs by adding cream mixtur slowly to eggs while constantly whisking.
Strain mixture and return to heavy saucpan.
Heat while stirring constantly to 180F. Mixture will be starting to thicken and clump.
Stick blend until smooth and immediately pour into ramekins or shooters.
Chill.
At service brulee approx. 1/2 tsp sugar on top.

Prepared by Imported Recipes

Creme Brulee - Amaretto

Categories _5_all season, 0-CB-2008, 0-CB-FirstDraft, 5-Desserts
Locations
PLU

Yield	15 serving	Prep
Portion Size	1 serving	Cook
Num Portions	15	Finish
		Shelf

Plate/Store
Tools

Quantity	Unit	Ingredient
8	cup	heavy cream
1	cup	milk
1	cup	sugar
9	ea	egg
9	ea	yolks only egg
2	ea	vanilla beans
3	tbl	amaretto
1	tbl	almond extract

Procedure

Heat cream, milk, sugar, vanilla beans, and flavors until almost boiling.
Temper in all eggs and stir constantly on medium heat until thickened.
Taste and adjust.
Strain mixture and pour evenly into creme brulee dishes.
Place dishes into hotel pan and add hot water so the level is hlafway up the sides if the dishes.
Bake at 275 degrees in a standard oven for about 35 minutes, checking every 15 minutes.
Creme brulee should be "set" but not dry.Chill overnight before serving.

Prepared by Imported Recipes

Creme Brulee - espresso

Categories _5_all season, 0-CB-2008, 0-CB-FirstDraft, 5-Desserts
Locations
PLU

Yield	0 No Unit	Prep
Portion Size	0 No Unit	Cook
Num Portions	0	Finish
		Shelf

Plate/Store
Tools

Quantity	Unit	Ingredient
0	pinch	edients
8	cup	heavy whipping cream
1	cup	milk cups Mascarpone
1	cup	sugar
9	No Unit	whole eggs pureed)
9	No Unit	egg yolks stock
4	tbl	espresso powder
2	No Unit	vanilla beans
1	tbl	almond extract (optional)

Procedure
Prepared by Imported Recipes

Creme Brulee - Lime

Categories 0-CB-2008, 0-CB-FirstDraft, 8-Compote
Locations
PLU

Yield	0 No Unit	Prep
Portion Size	0 No Unit	Cook
Num Portions	0	Finish
		Shelf

Plate/Store
Tools

Quantity	Unit	Ingredient
8	cup	heavy whipping cream
1	cup	milk liquid)
1	cup	sugar
9		whole eggs
9		egg yolks
6		limes (zest) chocolate
6		limes (juice) (1/3 cup)
1		vanilla beans

Procedure
Prepared by Imported Recipes

Creme Brulee - Milk Chocolate

Categories _5_all season, 0-CB-2008, 0-CB-FirstDraft, 5-Desserts
Locations
PLU

Yield	0 No Unit	Prep
Portion Size	0 No Unit	Cook
Num Portions	16	Finish
		Shelf

Plate/Store
Tools

Quantity	Unit	Ingredient
7	cup	heavy whipping cream
2	cup	2% milk cups Mascarpone
1	cup	sugar
9		whole eggs pureed)
9		egg yolks stock
2		vanilla beans
3	tbl	almond extract
10	oz	semi sweet chocolate

Procedure
Prepared by Imported Recipes

Creme Brulee - Milk Chocolate Almond

Categories _5_all season, 0-CB-2008, 0-CB-FirstDraft, 5-Desserts
Locations
PLU

Yield	0 No Unit	Prep
Portion Size	0 No Unit	Cook
Num Portions	16	Finish
		Shelf

Plate/Store
Tools

Quantity	Unit	Ingredient
7	cup	heavy whipping cream
2	cup	2% milk cups Mascarpone
1	cup	sugar
9		whole eggs pureed)
9		egg yolks stock
2		vanilla beans
3	tbl	almond extract
7	tbl	amaretto
9	oz	semi sweet chocolate chiffonade

Procedure
Prepared by Imported Recipes

Creme Brulee - Pumpkin

Categories _3_Fall, 0-CB-2008, 5-Desserts
Locations
PLU

Yield	0 No Unit	Prep
Portion Size	0 No Unit	Cook
Num Portions	0	Finish
		Shelf

Plate/Store
Tools

Quantity	Unit	Ingredient
8	cup	heavy whipping cream
2	cup	milk Red)
1	cup	sugar
8	No Unit	whole eggs
8	No Unit	egg yolks pureed
½	tsp	nutmeg chopped
2	cup	canned pumpkin
2	No Unit	vanilla beans

Procedure
Prepared by Imported Recipes

Creme Brulee (8 servings)

Categories _5_all season, 0-CB-2008, 0-CB-FirstDraft, 5-Desserts
Locations
PLU

Yield	0 No Unit	Prep
Portion Size	0 No Unit	Cook
Num Portions	8	Finish
		Shelf

Plate/Store
Tools

Quantity	Unit	Ingredient
4	cup	heavy whipping cream
½	cup	milk cups Mascarpone
½	cup	sugar
4½	No Unit	whole eggs pureed)
4½	No Unit	egg yolks stock
1	No Unit	vanilla beans

Procedure
Prepared by Imported Recipes

Creme Brulee, Amaretto

Categories
Locations
PLU

Yield	0	Prep
Portion Size	0	Cook
Num Portions	0	Finish
		Shelf

Plate/Store
Tools

Quantity

Unit

Ingredient

Procedure
Prepared by David Whiting

Crème Fraiche

Categories 0-CB-2008, 0-CB-FirstDraft, 5-Desserts, 8-Compote
Locations
PLU

Yield	0 No Unit	Prep
Portion Size	0 No Unit	Cook
Num Portions	0	Finish
		Shelf

Plate/Store
Tools

Quantity	Unit	Ingredient
2	cup	heavy cream
2	tbl	buttermilk or sour cream liquid)

Procedure
Prepared by Imported Recipes

Creme Fraiche (alternate recipe)

Categories
Locations
PLU

Yield	6 cup	Prep
Portion Size	2 tbl	Cook
Num Portions	48	Finish
		Shelf

Plate/Store
Tools

Quantity	Unit	Ingredient
4	cup	heavy cream
2	cup	sour cream

Procedure

Heat heavy cream to 100 degrees.
Whip in sour cream.
Store in a warm place.

Prepared by Red Newt

Creme Fraiche Wasabi

Categories
Locations
PLU

Yield	1 qt	Prep
Portion Size	1 fl oz	Cook
Num Portions	32	Finish
		Shelf

Plate/Store
Tools

Quantity	Unit	Ingredient
1	qt	house Creme Fraiche
3	tbl	wasabi powder
0	No Unit	to taste salt and pepper

Procedure

Mix well and season to taste.

Prepared by Red Newt

Creme Fraiche, house

Categories
Locations
PLU

Yield	1 qt	Prep
Portion Size	2 tbl	Cook
Num Portions	32	Finish
		Shelf

Plate/Store
Tools

Quantity	Unit	Ingredient
1	qt	heavy cream
4	oz	buttermilk

Procedure

Heat cream to 100 degrees.
Add Buttermilk and mix well.
Cover and hold in warm area for two days or until thick

Prepared by Red Newt

Cremini Stuffing

Categories 0-CB-2008, 0-CB-FirstDraft, 8-Compote
Locations
PLU

Yield	0 No Unit	Prep
Portion Size	0 No Unit	Cook
Num Portions	0	Finish
		Shelf

Plate/Store
Tools

Quantity	Unit	Ingredient
2	cup	sausage
1	cup	shredded monchego cheese liquid)
1	cup	chopped walnuts
1	cup	currants
¼	cup	bread crumbs
1	tbl	chopped fresh sage chocolate
1		salt and pepper.

Procedure
Prepared by Imported Recipes

Creole Sauce

Categories _5_all season, 0-CB-FirstDraft, 6-Sauces
Locations
PLU

Yield	0 No Unit	Prep
Portion Size	0 No Unit	Cook
Num Portions	0	Finish
		Shelf

Plate/Store
Tools

Quantity			Unit			Ingredient
1			cup			Ingredients

Procedure
Prepared by Imported - need recipe

Crepe Filling

Categories 0-CB-2008, 0-CB-FirstDraft, 5-Desserts, 8-Compote
Locations
PLU

Yield	0 No Unit	Prep
Portion Size	0 No Unit	Cook
Num Portions	0	Finish
		Shelf

Plate/Store
Tools

Quantity	Unit	Ingredient
1	lb	cream cheese
1¼	cup	powdered sugar liquid)
2	No Unit	(zest from) oranges
2	No Unit	(juice from) oranges

Procedure
Prepared by Imported Recipes

Crepe Filling Strawberry Ricotta

Categories
Locations
PLU

Yield	7 lb	Prep
Portion Size	0	Cook
Num Portions	0	Finish
		Shelf

Plate/Store
Tools

Quantity	Unit	Ingredient
4	lb	ricotta cheese
1	lb	mascarpone cheese
1	lb	coarsley chopped strawberries
2	tbl	olive extra virgin oil
2	tsp	minced peeled garlic
2	tbl	sugar
0	No Unit	salt and pepper
16	oz	roasted fennel bulb
1	cup	grated parmesan cheese
2	tbl	chopped fresh thyme
1	tbl	chopped fresh savory
0	No Unit	salt and pepper

Procedure

Lightly saute strawberries in olive oil with minced garlic, sugar, salt and pepper. Allow to cool.
Combine remaining ingredients and mix well.

Prepared by David Whiting

Crepes Filled with Raspberry Walnut Cream 1

Categories _2_Summer, 0-CB-2008, 5-Desserts, rt to cheftec failed
Locations
PLU

Yield	0 No Unit	Prep
Portion Size	0 No Unit	Cook
Num Portions	0	Finish
		Shelf

Plate/Store
Tools

Quantity	Unit	Ingredient
4	oz	cream cheese
¼		raspberries sheet
¼	cup	walnuts (reserve 1 1/3 cup liquid)

Procedure
Prepared by DB Import old RECIPE Database

Crepes with Blueberry Garlic Chevre, Spinach

Categories _2_Summer, 0-CB-2008, 0-CB-FirstDraft, 1-Appetizer
Locations
PLU

Yield	0 No Unit	Prep
Portion Size	0 No Unit	Cook
Num Portions	0	Finish
		Shelf

Plate/Store
Tools

Quantity	Unit	Ingredient
3	lb	chevre cheese room temperature
1	lb	cream cheese room temperature
1	qt	blueberries
2	tbl	garlic minced
1	tbl	fresh thyme minced
1	tbl	fresh basil minced
4	cup	spinach chopped finely
0		S+P

Procedure
Prepared by Imported - menu titles only

Crostini

Categories
Locations
PLU

Yield	45 slice	Prep	10 minutes
Portion Size	1 slice	Cook	30 minutes
Num Portions	45	Finish
		Shelf	5 days

Plate/Store
Tools

Quantity	Unit	Ingredient
1	loaf	sliced baguette, long tribeca bread
2¼	oz	roasted garlic oil olive extra virgin oil
0.1	pinch	kosher salt

Procedure

Partially thaw frozen Tribeca baguette
Slice into 50-55 slices
toss in large mixing bowl while drizzling in olive oil and sprinkling with salt
bake in convection oven at 300F for 10-13 minutes
don't overbake

Prepared by David Whiting

Crostini Cup

Categories
Locations
PLU

Yield	1 serving	Prep
Portion Size	1 serving	Cook
Num Portions	1	Finish
		Shelf

Plate/Store
Tools

Quantity			Unit			Ingredient
14			ea			Crostini

Procedure
Prepared by David Whiting

Croutons, house

Categories
Locations
PLU

Yield	2 gal	Prep
Portion Size	3 fl oz	Cook
Num Portions	85.33	Finish
		Shelf

Plate/Store
Tools

Quantity	Unit	Ingredient
1	cup	margarine
1	cup	olive extra virgin oil
1	cup	minced peeled garlic
2	fl oz	dried parsley

Procedure

Melt margarine and combine all ingredients.
Toss with cubed leftover bread.
Bake in oven until golden brown.

Prepared by Red Newt

CrŠme Brulee $7

Categories _5_all season, 0-CB-2008, 0-CB-FirstDraft, 5-Desserts
Locations
PLU

Yield	0 No Unit	Prep
Portion Size	0 No Unit	Cook
Num Portions	0	Finish
		Shelf

Plate/Store
Tools

Quantity			Unit			Ingredient
1			cup			Ingredients

Procedure
Prepared by Imported - menu titles only

CrŠme Fraiche

Categories 0-CB-2008, 0-CB-FirstDraft, 6-Sauces, 8-Compote
Locations
PLU

Yield	0 No Unit	Prep
Portion Size	0 No Unit	Cook
Num Portions	0	Finish
		Shelf

Plate/Store
Tools

Quantity	Unit	Ingredient
2	cup	heavy cream
2	tbl	buttermilk

Procedure
Prepared by Imported Recipes

Crumble For Cobbler

Categories 0-CB-2008, 0-CB-FirstDraft, 6-Sauces, 8-Compote
Locations
PLU

Yield	3 lb	Prep
Portion Size	2 oz	Cook
Num Portions	24	Finish
		Shelf

Plate/Store
Tools

Quantity	Unit	Ingredient
½	lb	organic cornmeal
½	lb	sugar
1	tbl	ground cinnamon
1	tbl	ground nutmeg
1	lb	rolled oats
6	fl oz	maple syrup
6	fl oz	canola oil

Procedure

Mix dry ingredients by hand in a big bowl
drizzle in maple syrup and oil
Store in the refrigerator until used.

Prepared by Imported Recipes

Crumble for Cobbler - Vegan/Gluten Free

Categories
Locations
PLU

Yield	0	Prep
Portion Size	0	Cook
Num Portions	0	Finish
		Shelf

Plate/Store
Tools

Quantity

Unit

Ingredient

Procedure
Prepared by David Whiting

Crust - cheesecake corneal

Categories
Locations
PLU

Yield	1 crust	Prep
Portion Size	1 crust	Cook
Num Portions	1	Finish
		Shelf

Plate/Store
Tools

Quantity	Unit	Ingredient
12	oz	organic cornmeal
6	oz	sugar
4	oz	unsalted butter melted
1	pinch	salt

Procedure

mix and press into springform
bake at 325 for 20 minutes, then fill

Prepared by David Whiting

Cucumbers Topped with Mushroom Herbed Cream Cheese

Categories _2_Summer, 0-CB-FirstDraft, 1-Appetizer
Locations
PLU

Yield	0 No Unit	Prep
Portion Size	0 No Unit	Cook
Num Portions	0	Finish
		Shelf

Plate/Store
Tools

Quantity	Unit	Ingredient
0	slice	ed cucumbers
½	lb	finely chopped mushrooms apples
1	tbl	vegetable oil (reserve 1 1/3 cup liquid)
1	tbl	fresh squeezed lemon juice
1	tbl	chopped fresh dillweed
1		cream cheese at room temperature
1		freshly ground pepper liquid
1		lettuce leaves

Procedure
Prepared by Imported Recipes

Currant Demi

Categories
Locations
PLU

Yield	1 gal	Prep
Portion Size	0	Cook
Num Portions	0	Finish
		Shelf

Plate/Store
Tools

Quantity	Unit	Ingredient
3	cup	onion
1	cup	garlic
2	tbl	whole black peppercorn
1½	cup	red wine
2½	gal	brown veal stock
8	cup	fresh currants
1½	cup	balsamic vinegar
2	cup	sugar

Procedure

-sweat onion and garlic in a 3gal pot

-add wine, vinegar, peppercorns, and veal stock

-reduce by half

-add currants and sugar

-simmer on low for approx 30 mins

-strain

-reduce to approx 4 quarts

-adjust with s+p and/or sugar as needed

Prepared by Culinary Software Services

Currant Polenta

Categories _5_all season, 0-CB-FirstDraft, 9-Other
Locations
PLU

Yield	0 No Unit	Prep
Portion Size	0 No Unit	Cook
Num Portions	0	Finish
		Shelf

Plate/Store
Tools

Quantity			Unit			Ingredient
1			cup			Ingredients

Procedure
Prepared by Imported - need recipe

Curried Chestnut and Cashew Pate with Sliced Baguette - $8

Categories _5_all season, 0-CB-FirstDraft, 4-Entrees
Locations
PLU

Yield	0 No Unit	Prep
Portion Size	0 No Unit	Cook
Num Portions	0	Finish
		Shelf

Plate/Store
Tools

Quantity			Unit			Ingredient
1			cup			Ingredients

Procedure
Prepared by Imported - menu titles only

Curried chicken pate

Categories 0-CB-2008, 0-CB-FirstDraft, 8-Compote
Locations
PLU

Yield	0 No Unit	Prep
Portion Size	0 No Unit	Cook
Num Portions	0	Finish
		Shelf

Plate/Store
Tools

Quantity	Unit	Ingredient
¼	cup	onion
¼	cup	unsalted butter liquid)
5	oz	patted dry and coursley chicken livers rinsed
¾	tsp	curry powder
½	tsp	paprika
½	tsp	salt chocolate
1	tbl	brandy

Procedure
Prepared by Imported Recipes

Curried Crab Bundles

Categories 0-CB-2008, 0-CB-FirstDraft, 1-Appetizer, 8-Compote
Locations
PLU

Yield	0 No Unit	Prep
Portion Size	0 No Unit	Cook
Num Portions	0	Finish
		Shelf

Plate/Store
Tools

Quantity	Unit	Ingredient
8	oz	softened cream cheese
1	tsp	curry powder liquid)
½		thinly sliced green onion
½	cup	finely chopped sweet red pepper
1	lb	crab meat
¼	tsp	ground pepper chocolate
0.67	cup	melted butter
18		phyllo sheets

Procedure
Prepared by Imported Recipes

Curried Marmalade Sauce

Categories 0-CB-2008, 0-CB-FirstDraft, 6-Sauces, 8-Compote
Locations
PLU

Yield	0 No Unit	Prep
Portion Size	0 No Unit	Cook
Num Portions	0	Finish
		Shelf

Plate/Store
Tools

Quantity	Unit	Ingredient
¼	cup	honey
1	tbl	curry powder liquid)
1	tbl	lemon juice
1	cup	orange marmalade

Procedure
Prepared by Imported Recipes

Curried Marmalade Sauce for Chicken

Categories 0-CB-2008, 0-CB-FirstDraft, 6-Sauces, 8-Compote
Locations
PLU

Yield	0 No Unit	Prep
Portion Size	0 No Unit	Cook
Num Portions	0	Finish
		Shelf

Plate/Store
Tools

Quantity	Unit	Ingredient
1	cup	dijon mustard
¼	cup	honey liquid)
1	tbl	curry powder
1	tbl	lemon juice
1	cup	orange marmalade
1		salt and pepper 1 chocolate

Procedure
Prepared by Imported Recipes

Curried Pumpkin Soup

Categories _3_Fall, 0-CB-2008, 0-CB-FirstDraft, 2-Soups
Locations
PLU

Yield	0 No Unit	Prep
Portion Size	0 No Unit	Cook
Num Portions	0	Finish
		Shelf

Plate/Store
Tools

Quantity	Unit	Ingredient
2	tbl	butter
¼	cup	finely chopped onion
1	tbl	all purpose flour
1½	tsp	curry powder
3	cup	chicken stock
16	oz	can pumpkin
1	tsp	brown sugar
¼	tsp	salt
1	cup	heavy cream
1	No Unit	freshly ground pepper
1	No Unit	freshly ground nutmeg
1	No Unit	minced chives or parsley
1	No Unit	sour cream with nutmeg (optional garnish)

Procedure
Prepared by bon appetit "soups and salads"

Curried Roasted Red pepper Sauce

Categories _5_all season, 0-CB-FirstDraft, 6-Sauces
Locations
PLU

Yield	0 No Unit	Prep
Portion Size	0 No Unit	Cook
Num Portions	0	Finish
		Shelf

Plate/Store
Tools

Quantity			Unit			Ingredient
1			cup			Ingredients

Procedure
Prepared by Imported - need recipe

Curried Wild Mushroom Pate

Categories 0-CB-2008, 0-CB-FirstDraft, 8-Compote
Locations
PLU

Yield	0 No Unit	Prep
Portion Size	0 No Unit	Cook
Num Portions	0	Finish
		Shelf

Plate/Store
Tools

Quantity	Unit	Ingredient
5	tbl	butter
1¼	lb	shitake and cremini mushrooms mixed liquid)
½	cup	chopped shallots
1	tsp	minced garlic
1¾	tsp	curry powder
½	tsp	ground cumin chocolate
1	cup	roasted and salted cashews or macadamia nuts
2	tbl	olive oil
2	tbl	chopped herbs (parsley and oregano)
2		salt and pepper 1

Procedure
Prepared by Imported Recipes

Curried wild mushrooma and cashew pate served with garlic toasts

Categories _5_all season, 0-CB-2008, 0-CB-FirstDraft, 1-Appetizer
Locations
PLU

Yield	0 No Unit	Prep
Portion Size	0 No Unit	Cook
Num Portions	0	Finish
		Shelf

Plate/Store
Tools

Quantity

Unit

Ingredient

Procedure
Prepared by Imported Recipes

Curry Tomato Sauce

Categories _5_all season, 0-CB-FirstDraft, 6-Sauces
Locations
PLU

Yield	0 No Unit	Prep
Portion Size	0 No Unit	Cook
Num Portions	0	Finish
		Shelf

Plate/Store
Tools

Quantity			Unit			Ingredient
1			cup			Ingredients

Procedure
Prepared by Imported - need recipe

ChefTec Software by Culinary Software Services