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
    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
    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

Quantity     Unit     Ingredient
2         packages beef demi
1     cup     cabernet
¼     cup     dried cherries (reserve 1 1/3 cup liquid)
2     clove     minced garlic
2         salt and pepper 1


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   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
    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
    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
    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
    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

Quantity     Unit     Ingredient
8     cup     zucchini (julienne)
3         lemons - juiced florets with 1 inch stems
3         lemons - zested
3         salt and pepper 1 quarters
4     cup     roasted red peppers (strips) butter


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

Quantity     Unit     Ingredient
1     cup     Chardonnay
2         chopped, fresh thyme tablespoons florets with 1 inch stems
2         salt and pepper 1
2         egg yolks quarters


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
    lb     softened cream cheese
    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
    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
    lb     cream cheese
1     cup     sugar
5     ea     egg
    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
    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
    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
    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
    tsp     ground coriander
1         teasponns grated lemon peel
2     tbl     peanut oil
0.33         tiny dried seeded and chopped or hot peppers
    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
    cup     chicken broth butter
0.33     cup     grated parmesan inch strips
¼     cup     toasted pine nuts
½     cup     bread crumbs
    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)
    cup     chopped onion
    cup     peeled,diced apples
    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
    tsp     chopped fresh sage
    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   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
    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
    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
    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

Quantity     Unit     Ingredient
4     cup     cheve
1         chopped thyme tablespoon
1         artichokes florets with 1 inch stems
1         salt and pepper 1


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
    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
    gal     water
    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
    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

Quantity     Unit     Ingredient
3     pt     heavy cream
2     cup     sour cream radicchio)
1     cup     roasted garlic
1     cup     can chipoltes in adobo sauce liquid)
1         to taste salt and pepper pureed


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
    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
    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

Quantity     Unit     Ingredient
24         softened in microwave - 50% for cream cheese ounces
1     cup     sour cream liquid)
1         zest of Lime
2         juice from limes quarters
2         salt and pepper 1


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

Quantity     Unit     Ingredient
1         #10 pound can roasted red peppers
3         chipoltes (canned in adobo sauce) liquid)
3     tbl     minced garlic
3         salt and pepper 1 quarters


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

Quantity     Unit     Ingredient
1     can     #10 can roasted reds
3         canned chipolte liquid)
3         minced salt and pepper tablespoons


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
    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
    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
    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
    cup     sour cherries
¾     cup     raspberry liqueur liquid)
9     oz     bitter sweet chocolate (reserve 1 1/3 cup liquid)
6     oz     unsalted butter
    cup     sugar
    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
    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)
    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
    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
    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
    cup     all purpose flour
0.33     cup     Dutch cocoa
1     tsp     baking soda
¼     tsp     salt
3     ea     egg
    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
    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
    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
    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
    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
    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

Quantity     Unit     Ingredient
½         stick unsalted butter
6         room temperature egg whites large liquid)
½         chilled whipped cream cup


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
    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
    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
    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
    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
    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
    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
    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
    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   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
    oz     cake flour
    oz     baking cocoa cups Mascarpone
8     No Unit     egg
2     No Unit     egg yolks pureed)
1.33     cup     plus 2 tablespoons granulated sugar stock
    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
    cup     mayonaise
2     cup     sugar
10     oz     bittersweet chocolate
½     cup     heavy whipping cream
½     cup     softened cream cheese
2     cup     mascarpone
    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
    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)
    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

Quantity     Unit     Ingredient
16         inch links Chorizo Sausage
2         cored and cut into 16 cubes Empire apples Red)
2     cup     apple cider
¼     tsp     minced garlic
0         salt and pepper 1 pureed


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
    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
    cup     extra fine granulated sugar
    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
    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

Quantity     Unit     Ingredient
8         lemons - juiced
8         oranges - juiced liquid)
1     cup     sugar


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

Quantity     Unit     Ingredient
4         lemons - juiced
4         oranges - juiced radicchio)
½     cup     sugar


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
    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
    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
        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

Quantity     Unit     Ingredient
15     oz     can (15 ounces) cream coconut
2     cup     heavy cream liquid)
½     cup     unsweetened coconut
0         paprika
0         white pepper and salt


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
    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
    cup     all purpose flour
2     tsp     baking soda
1     tsp     salt
    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
    cup     unsalted butter
    cup     brown sugar
    cup     sugar
5     ea     egg
1.67     tbl     vanilla extract
    fl oz     milk
5     cup     all purpose flour
    tsp     baking soda
    tsp     baking powder
    tsp     salt
5     cup     rolled oats
    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