CSS Recipes Name starts with D
Name starts with D
ChefTec Software by Culinary Software Services
Daiquiri Cheesecake
Dark Chocolate Sauce
Delicata Ricotto Ravioli Filling
Delmonico Steak Sandwich Sauce
Desert Crepes
Dill Potato Salad
Dill Sauce
Dill Sauce for Phyllo Triangles
Dill Vinaigrette
Dipping Sauce
Dipping Sauce for Shrimp Spring Rolls
Dressing Lemon Mustard
Dressing Shallot Cranberry Vinaigrette
Dressing, Apple Cider Vinaigrette
Dressing, Apricot Basil
Dressing, Balsamic Vinaigrette
Dressing, Creamy Roasted Garlic
Dressing, Dried Apricot Verjus
Dressing, Dried Apricot Verjus (small)
Dressing, Garlic Vinaigrette
Dressing, Lemon Garlic Vinaigrette
Dressing, Raspberry Vinaigrette
Dressing, Verjus Honey Mustard
Dried Cherry Sauce
Dried Cherry Verjus Glaze
Dried Cherry Walnut Chevre Spread
Dried Cherry Wine Sauce
Dried Cran Raisin Chutney
Dried Cranberry Ginger Cream Sauce
Dried Cranberry Ginger Cream Sauce (for Trout)
Dried Cranberry Port Sauce
Dried Cranberry Sage Butter (32 servings)
Dried Cranberry Sauce
Dried Cranberry Sauce Port Sauce
Dried Creanberry and Sage Sauce
Dried Plum and Currant Relish
Duck breast_2
Duck Confit Spring Rolls
Duck Fat Aoli
Duck Wontons
Dumpling Sauce


Daiquiri 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
1         envelope gelatine
½     cup     sugar
0.33     cup     light rum liquid)
½     cup     lime juice
1     tsp     lemon rind
4     tsp     egg yolks
2         x8ounce packages cream cheese chocolate
4         egg whites
½     cup     confectioners sugar
1     cup     cream


Procedure
Prepared by Imported Recipes


Dark Chocolate Sauce


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


Delicata Ricotto Ravioli Filling


Categories
Locations
PLU

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

Plate/Store
Tools

Quantity     Unit     Ingredient
3     lb     ricotta cheese
2     tbl     ground nutmeg
1     tsp     kosher salt
1     tsp     ground black pepper
1     oz     chopped fresh sage
1     tbl     brown sugar
1     tbl     minced peeled garlic
1     tsp     fresh thyme
    lb     cream cheese
6     cup     raosted delicata squash


Procedure
Prepared by David Whiting


Delmonico Steak Sandwich 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         sliced mushrooms cups
1         minced Garlic tablespoon liquid)
10         chipoltes (rehydrated in 2 cups water) chipolte
2     cup     beef stock
2         salt and pepper 1


Procedure
Prepared by Imported Recipes


Desert Crepes


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     milk
¾     cup     water
1         egg liquid)
2         egg yolks
1     tbl     sugar
3     tbl     rum, cognac or Brandy liqueur
1     cup     flour chocolate
5         melted butter tablespoons


Procedure
Prepared by Imported Recipes


Dill Potato Salad


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

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

Plate/Store
Tools

Quantity     Unit     Ingredient
1     tbl     dijon mustard liquid)
1     tbl     white wine vinegar or cider vinegar
1     cup     light olive oil
½     cup     vegetable oil
0         salt and pepper 1 chocolate
0.67     cup     minced fresh dill
6     lb     unpeeled,boiled, diced, and cooled new potatoes
0.67     cup     finely chopped sweet red onion


Procedure
Prepared by Imported Recipes


Dill 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
½     cup     heavy cream
2     cup     sour cream liquid)
2     tbl     minced dill
1     tsp     lemon juice
1         white pepper and salt


Procedure
Prepared by Imported Recipes


Dill Sauce for Phyllo Triangles


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
    cup     heavy cream
2     cup     sour cream liquid)
1     tsp     lemon juice
1         salt and pepper 1


Procedure
Prepared by Imported Recipes


Dill 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 liquid)
4     cup     white wine
3     tbl     minced garlic
    cup     sugar
2     cup     chopped fresh dill chocolate
2     No Unit     salt and pepper 1


Procedure
Prepared by Imported Recipes


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
¼     cup     sesame oil
1     cup     soy sauce liquid)
1         fresh grated ginger tablespoon
½     cup     hoison sauce
¼     cup     honey
2         fresh, chopped cilantro tablespoons chocolate
½     cup     water
¼         crushed red pepper teaspoon


Procedure
Prepared by Imported Recipes


Dipping Sauce for Shrimp Spring Rolls


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     sesame oil
1     cup     white wine liquid)
1     cup     soy sauce
1     tbl     freshly grated ginger
½     cup     hoison sauce
¼     cup     honey chocolate
2     tbl     chopped fresh cilantro
3         finely sliced green onion
½     cup     water
¼     tsp     crushed red pepper


Procedure
Prepared by Imported Recipes


Dressing Lemon Mustard


Categories
Locations
PLU

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

Plate/Store
Tools

Quantity     Unit     Ingredient
4     cup     olive extra virgin oil
½     cup     mustard
1     cup     white wine
1     cup     lemon juice
2     tbl     honey
0     No Unit     salt
0     No Unit     pepper


Procedure
  • Combine ingredients and blend well.
  • Season to taste.

Prepared by David Whiting


Dressing Shallot Cranberry Vinaigrette


Categories
Locations
PLU

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

Plate/Store
Tools

Quantity     Unit     Ingredient
5     lb     roasted peeled shallots
4     cup     cranberries
1     tbl     minced peeled garlic
¾     cup     extra fine granulated sugar
½     cup     red wine
2     cup     apple cider
2     cup     apple cider vinegar
    qt     canola oil
½     qt     olive extra virgin oil
2     oz     kosher salt
1     tbl     white pepper


Procedure
  • Saute cranberries and garlic.
  • Add sugar and red wine and cook covered over low heat until soft.
  • Add to shallots, apple cider vinegar and apple cider.
  • Puree.
  • Add oil, salt, and pepper.
  • Taste and Adjust.

Prepared by Red Newt


Dressing, Apple Cider Vinaigrette


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

Yield   4 qt     Prep  
Portion Size   1 fl oz     Cook  
Num Portions   128     Finish  
          Shelf  

Plate/Store
Tools

Quantity     Unit     Ingredient
8     cup     olive oil
    cup     apple cider vinegar
1     cup     white wine
    cup     apple cider
4     tsp     minced peeled garlic
½     cup     sugar
4     tsp     fresh thyme
1     tsp     salt and pepper to taste


Procedure
  • Add olive oil, vinegar and cider together in a large bowl.
  • Whisk until well blended.
  • Add remaining ingredients to bowl and whisk until all sugar is dissolved.
  • Adjust seasonings. Vinaigrette should not be too tart.

Prepared by Imported Recipes


Dressing, Apricot Basil


Categories
Locations
PLU

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

Plate/Store
Tools

Quantity     Unit     Ingredient
8     cup     pitted apricots
2     tbl     minced peeled garlic
1     bottle     white wine
½     cup     white wine vinegar
¾     cup     honey
2     oz     fresh basil
2     qt     olive extra virgin oil
0     No Unit     kosher salt
0     No Unit     white pepper


Procedure
  • Saute garlic and apricts together until soft.
  • Puree with remaining ingredients except oil.
  • Add the oil in slowy at the end while continuing to puree.
  • Season to taste.

Prepared by David Whiting


Dressing, Balsamic Vinaigrette


Categories
Locations
PLU

Yield   14 cup     Prep  
Portion Size   1 fl oz     Cook  
Num Portions   112     Finish  
          Shelf  

Plate/Store
Tools

Quantity     Unit     Ingredient
10     cup     olive extra virgin oil
2     cup     balsamic vinegar
2     cup     white wine
1     cup     sugar
0.33     cup     minced peeled garlic
0     No Unit     salt and pepper


Procedure
  • Whisk all ingredients together in a large bowl until sugar is disolved and oil is emusified,
  • Adjust seasonings.

Prepared by Red Newt


Dressing, Creamy Roasted Garlic


Categories
Locations
PLU

Yield   18 cup     Prep  
Portion Size   1 fl oz     Cook  
Num Portions   144     Finish  
          Shelf  

Plate/Store
Tools

Quantity     Unit     Ingredient
8     cup     mayonnaise
1     cup     olive extra virgin oil
6     fl oz     white wine vinegar
2     qt     heavy cream
1     cup     roasted peeled garlic
5     tbl     dried parsley
½     cup     parmesan, grated cheese
0     No Unit     salt and pepper


Procedure
  • Puree roasted garlic in 1 cup of cream.
  • Whisk all ingredients together in large mixing bowl until well blended.
  • Adjust seasonings.

Prepared by Red Newt


Dressing, Dried Apricot Verjus


Categories
Locations
PLU

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

Plate/Store
Tools

Quantity     Unit     Ingredient
4     cup     finely chopped dried apricots
2     tbl     minced peeled garlic
    cup     white wine
    cup     Verjooz
1     cup     honey
1     tbl     lemon zest
¼     cup     parsley flakes (dry)
2     qt     olive extra virgin oil
0     No Unit     salt and pepper


Procedure
  • Combine all ingredients together except oil and puree..
  • Add the oil in slowly at the end while continuing to puree.
  • Season to taste.

Prepared by Red Newt


Dressing, Dried Apricot Verjus (small)


Categories
Locations
PLU

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

Plate/Store
Tools

Quantity     Unit     Ingredient
1     cup     finely chopped dried apricots
½     tbl     minced peeled garlic
    cup     white wine
1     cup     Verjooz
¼     cup     honey
1     tsp     lemon zest
1     tbl     parsley flakes (dry)
2     cup     olive extra virgin oil
    to taste     salt and pepper


Procedure
  • Combine all ingredients except oil together and puree..
  • Add the oil in slowly at the end while continuing to puree.
  • Season to taste.

Prepared by Red Newt


Dressing, Garlic 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     balsamic vinegar
2     cup     white wine
1     cup     minced garlic
1     cup     sugar
1     No Unit     salt and pepper 1


Procedure
Prepared by Imported Recipes


Dressing, Lemon Garlic Vinaigrette


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

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

Plate/Store
Tools

Quantity     Unit     Ingredient
10     cup     olive oil
2     cup     white wine vinegar radicchio)
2     cup     white wine
3     tbl     minced garlic liquid)
    cup     sugar pureed
1     No Unit     zest of 3 lemons
1     No Unit     juice of 5 lemons
1     No Unit     salt and pepper 1 but do not process)


Procedure
Prepared by Imported Recipes


Dressing, Raspberry Vinaigrette


Categories _1_Spring, _2_Summer
Locations
PLU

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

Plate/Store
Tools

Quantity     Unit     Ingredient
5     cup     olive oil
1     cup     balsamic vinegar
1     cup     red wine
5     cup     raspberries
    cup     sugar
¼     cup     mnced peeled garlic
0     No Unit     salt and pepper


Procedure
Prepared by Imported Recipes


Dressing, Verjus Honey Mustard


Categories
Locations
PLU

Yield   116 fl oz     Prep  
Portion Size   1 fl oz     Cook  
Num Portions   116     Finish  
          Shelf  

Plate/Store
Tools

Quantity     Unit     Ingredient
16     oz     white verjus
16     fl oz     riesling wine
6     oz     honey
4     oz     peeled garlic
8     oz     grey poupon mustard
6     fl oz     Verjus Ginger Reduction
2     tbl     kosher salt
32     fl oz     olive extra virgin oil
32     oz     canola oil


Procedure
  • mix all ingredients except oil
  • stick blend until smooth
  • slowly add oil and emulsify with stick blender
  • adjust verjus to taste

Prepared by David Whiting


Dried Cherry Sauce


Categories _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     cup     chicken stock
3     cup     red wine liquid)
2     tbl     minced garlic
1     cup     dried cherries
2     tbl     chopped fresh thyme
2     tbl     chopped fresh parsley
2     tbl     chopped fresh sage
2     tbl     chopped fresh oregano picked over
½     cup     honey
½     cup     vegetable stock
2     tbl     cornstarch
2         salt and pepper 1


Procedure
Prepared by Imported Recipes


Dried Cherry Verjus Glaze


Categories
Locations
PLU

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

Plate/Store
Tools

Quantity     Unit     Ingredient
1     qt     dried cherries
2     qt     Verjooz
1     cup     honey
1     cup     extra fine granulated sugar
    to taste     salt and pepper


Procedure
  • Simmer cherries in verjus until soft.
  • Bermix until smooth.
  • Add honey and sugar and return to heat.
  • Reduce to consistency.
  • Season to taste.

Prepared by Red Newt


Dried Cherry Walnut Chevre Spread


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
    lb     chevre
8     oz     softened cream cheese liquid)
    tsp     minced garlic (reserve 1 1/3 cup liquid)
1     tbl     chopped fresh thyme
1     tbl     chopped fresh sage
1     cup     finely chopped walnuts
    cup     dried chopped cherries liquid
1         salt and pepper to taste picked over


Procedure
Prepared by Imported Recipes


Dried Cherry Wine Sauce


Categories _1_Spring, _2_Summer, 6-Sauces
Locations
PLU

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

Plate/Store
Tools

Quantity     Unit     Ingredient
1     tsp     minced garlic
1     tbl     chopped fresh sage liquid)
1     tbl     chopped fresh thyme (reserve 1 1/3 cup liquid)
2     cup     demi
1     cup     dried cherries
¼     cup     honey
1     cup     red wine liquid
1         salt and pepper 1 picked over


Procedure
Prepared by Imported Recipes


Dried Cran Raisin Chutney


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

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

Plate/Store
Tools

Quantity     Unit     Ingredient
4     cup     dried cranberries
2     cup     raisins Red)
1     cup     cider vinegar
    cup     sugar
1     tbl     minced garlic pureed
3     cup     minced onions
4     cup     apple cider
4         salt and pepper 1


Procedure
Prepared by Imported Recipes


Dried Cranberry Ginger Cream Sauce


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

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

Plate/Store
Tools

Quantity     Unit     Ingredient
3         minced ginger tablespoons
1         minced Garlic tablespoon Red)
4     cup     dry white wine
2     pt     cranberries


Procedure
Prepared by Imported Recipes


Dried Cranberry Ginger Cream Sauce (for Trout)


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

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

Plate/Store
Tools

Quantity     Unit     Ingredient
3     tbl     minced ginger
1     tbl     minced garlic Red)
4     cup     dry white wine
2     pt     heavy cream
4     tbl     butter pureed
1     cup     chopped dried cranberries
1         salt and pepper 1


Procedure
Prepared by Imported Recipes


Dried Cranberry Port 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
4     cup     beef demi
2     cup     port Red)
¼     cup     honey
2     cup     dried cranberries
1         chopped sage tablespoon pureed
1         chopped salt and pepper tablespoon


Procedure
Prepared by Imported Recipes


Dried Cranberry Sage Butter (32 servings)


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

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

Plate/Store
Tools

Quantity     Unit     Ingredient
1     lb     softened unsalted butter
1     cup     dried cranberries Red)
2     tbl     chopped fresh sage
2         salt and pepper to taste


Procedure
Prepared by Imported Recipes


Dried Cranberry 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


Dried Cranberry Sauce Port 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     tbl     minced garlic
4     cup     beef demi Red)
2     cup     port
¼     cup     honey
2     cup     dried cranberries pureed
1     tbl     chopped fresh sage
1     tbl     chopped fresh thyme
1         salt and pepper 1


Procedure
Prepared by Imported Recipes


Dried Creanberry and Sage 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


Dried Plum and Currant Relish


Categories
Locations
PLU

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

Plate/Store
Tools

Quantity     Unit     Ingredient
3     cup     diced yellow onion
2     tbl     minced peeled garlic
3     cup     dry black currants
3     cup     dried plum
2     cup     red wine
3     cup     apple cider
1     tbl     fresh sage
1     tbl     fresh thyme
¼     tsp     ground cardamon seed


Procedure
Prepared by David Whiting


Duck breast_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
4     cup     water chestnuts
4         zest from 3 oranges liquid)
3     cup     bread crumbs
3         salt and pepper 1


Procedure
Prepared by Imported Recipes


Duck Confit Spring Rolls


Categories
Locations
PLU

Yield   55 ea     Prep  
Portion Size   2 ea     Cook  
Num Portions   27½     Finish  
          Shelf  

Plate/Store
Tools

Quantity     Unit     Ingredient
4     cup     plum
1     tbl     minced fresh ginger
¼     cup     minced peeled garlic
¼     cup     extra fine granulated sugar
    to taste     salt and pepper
8     cup     duck confit
8     cup     fresh basil
1     tbl     minced peeled garlic
1     tbl     fresh savory
¼     cup     chopped wash and trim parsley
55     ea     spring roll wrapper


Procedure
  • Saute plums in ginger and first amount of garlic with salt and pepper.
  • Combine additional ingredients and mix well.
  • Roll in spring roll wrappers.

Prepared by Red Newt


Duck Fat Aoli


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


Duck Wontons


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
10     No Unit     skinned, halved, cooked, and diced duck breasts
    lb     chopped, wilted, and drained fresh spinach liquid)
4     cup     finely diced or cubes carrots
4     No Unit     finely diced red peppers
½     No Unit     finely chopped bunch scallions
2     cup     currants chocolate
½     cup     hoison sauce
0     No Unit     wonton wrappers
0     No Unit     salt and pepper 1


Procedure
Prepared by Imported Recipes


Dumpling 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
0.67     cup     soy sauce
0.33     cup     rice vinegar liquid)
0.33     cup     white wine
2     tbl     sesame oil
2     tbl     brown sugar
1     tbl     chopped fresh ginger chocolate
1     tbl     minced garlic


Procedure
Prepared by Imported Recipes

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