CSS Recipes Name starts with F
Name starts with F
ChefTec Software by Culinary Software Services
Fajita Peppers and Onions
Fellen Sauce
Fennel - Shaved
Fennel Sauce for Pork
Festive Spinach Bread
Fig Jam
Finger Lakes Wine Fest - Apricot and Black Bean Salsa
Fish Slaw
Flan- Banana Cream
Fluffy Lemon (Orange) Curd Custard
Fluffy Orang Curd Custard with Mascarpone
Fluffy Orange Curd Custard with Mascarpone
Fluffy Orange Curd with Mascarpone
Focacia
Foccacia Bread Pudding
Free Range Burger
Free Range Chicken Breasts
Free Range Chicken Prep
French Dip
French dipped Apple Bread Pudding with an Apple Riesling Syrup $7
French Dipped Empire Apple Bread Pudding
Fresh Mushroom Bisque
Fresh Peach Claflouti 1
Fruit Filled Cheesecake 1
Fruited Cheese Pizza
Fruited Wild Rice
Fudge Torte
Fudge Torte with Chocolate Ganache and Crme Anglaise $7
Fudgy Chocolate Layer Cake


Fajita Peppers and Onions


Categories
Locations
PLU

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

Plate/Store
Tools

Quantity     Unit     Ingredient
2     fl oz     canola oil
2     lb     diced small red bell pepper
2     lb     diced small green bell pepper
2     lb     diced small red onion
2     lb     diced small yellow onion
2     tbl     chili powder
1     tbl     ground cumin
1     tbl     minced peeled garlic
1     tsp     crushed red pepper
    to taste     salt and pepper


Procedure
  • Saute peppers and onions in oil until they start to soften.
  • Add seasonings and toss until well incorporated.
  • Adjust seasonongs.

Prepared by Red Newt


Fellen 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     chicken stock
        chopped fennel cup liquid)
½     cup     white wine
¼     cup     sour cream
1     tbl     fennel seeds
2         minced Garlic teaspoons chocolate
2         salt and pepper 1


Procedure
Prepared by Imported Recipes


Fennel - Shaved


Categories
Locations
PLU

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

Plate/Store
Tools

Quantity     Unit     Ingredient
6     ea     shaved fennel bulb


Procedure
  • cut off tops
  • cut in half and remove wedge of core
  • discard first trim piece from bottom and finely shave up to where the stalks get woody.
  • store in deep 6th in cold water.

Prepared by David Whiting


Fennel Sauce for Pork


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     chicken stock
    cup     chopped fennel liquid)
1     cup     chopped onion
½     cup     white wine
¼     cup     sour cream
1     tbl     fennel seeds chocolate
2     tsp     minced garlic
2         salt and pepper 1


Procedure
Prepared by Imported Recipes


Festive Spinach Bread


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

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

Plate/Store
Tools

Quantity     Unit     Ingredient
2     oz     thawed, squeezed dry and packages frozen spinach
1     cup     sour cream
1     cup     mayonnaise
1     oz     sliced and drained can water chestnuts
1     oz     package imported dried vegetables soup mix chocolate
1         cocktail rye rounds


Procedure
Prepared by Imported Recipes


Fig Jam


Categories
Locations
PLU

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

Plate/Store
Tools

Quantity     Unit     Ingredient
    lb     black mission figs
2     oz     minced peeled shallots
¼     cup     honey
2     cup     canola oil


Procedure
  • Combine figs and shallots in medium sauce pot and add water until it covers by one inch.
  • Simmer until almost all liquid is reduced.
  • Puree in robo coup with the honey and then slowly add the oil until well incorporated.

Prepared by Red Newt


Finger Lakes Wine Fest - Apricot and Black Bean Salsa


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

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

Plate/Store
Tools

Quantity     Unit     Ingredient
4     cup     apricots diced
4     cup     black beans
½     cup     chives chopped
¼     cup     white wine
¼     cup     fresh cilantro chopped
¼     cup     garlic minced
¼     cup     verjus
1     tbl     sugar
1     No Unit     juice of 1 lemon
3     tbl     olive oil
0     No Unit     salt and pepper 1
2     tbl     parsley chopped


Procedure

In a large bowl mix together apricots, beans, chives, cilantro, garlic and parsley. In a separate small bowl, mix together wine, verjus, sugar, olive oil and lemon juice until sugar is dissolved. Pour over apricot mixture in large bowl, sprinkle with salt and pepper. Enjoy with tortilla chips or on grilled chicken, pork or fish!


Prepared by David Whiting



Fish Slaw


Categories
Locations
PLU

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

Plate/Store
Tools

Quantity     Unit     Ingredient
1     #10 can     artichoke hearts
½     can     roasted red pepper
4     ea     fennel bulb
2     tbl     minced peeled garlic
2     ea     julienne red onion
2     fl oz     balsamic vinegar
1     cup     olive extra virgin oil
6     bunch     bok choy


Procedure
  • Sweat fennel with garlic and olive oil.
  • Sweat red onion.
  • Mix onions, fennel, artichokes and peppers together and toss well.
  • Store for service.
  • To order, saute veg mix in vinegar and olive oil.
  • Season to taste.
  • Add bok choy toward the end so it is just heated.

Prepared by Red Newt


Flan- Banana Cream


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     cup     sugar
4         banana
¼     tsp     lemon juice cups Mascarpone
2     tbl     creme de bananas
14     oz     sweetened condensed milk pureed)
6     ea     egg stock
1     cup     heavy cream
1     tsp     vanilla extract


Procedure
Prepared by Imported Recipes


Fluffy Lemon (Orange) Curd Custard


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         egg
4         egg whites cups Mascarpone
    cup     extra fine granulated sugar
1.33     cup     lemon juice (orange juice) pureed)
2     tbl     lemon zest (orange zest) stock
¼     cup     butter


Procedure
Prepared by Imported Recipes


Fluffy Orang Curd Custard with Mascarpone


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


Fluffy Orange Curd Custard with Mascarpone


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         egg
4         egg whites cups Mascarpone
½     cup     extra fine granulated sugar
1.33     cup     orange juice pureed)
¼     cup     orange zest stock
¼     cup     butter
½     sheet     gelatin
3     tbl     triplesec
9     oz     mascarpone (1/2 container) chiffonade
0.67     cup     heavy cream
¼     cup     sugar mushrooms)
1     tbl     triple sec


Procedure
Prepared by Imported Recipes


Fluffy Orange Curd with Mascarpone


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

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

Plate/Store
Tools

Quantity     Unit     Ingredient
1     cup     Ingredients


Procedure
Prepared by Imported - need recipe


Focacia


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


Foccacia Bread Pudding


Categories
Locations
PLU

Yield   28 serving     Prep  
Portion Size   1 serving     Cook  
Num Portions   28     Finish  
          Shelf  

Plate/Store
Tools

Quantity     Unit     Ingredient
¼     lb     butter
2     cup     diced yellow onion
4     oz     roasted peeled garlic
6     tbl     chopped fresh rosemary
7     cup     heavy cream
½     lb     asiago cheese
8     ea     yolks only egg
8     ea     whole egg
14     ea     Foccacia Rolls Bread


Procedure
  • Sweat onion, garlic, and rosemary in butter.
  • Add heavy cream, and bermix in the goods.
  • Add the cheese and slowly melt it in.
  • Temper in the eggs.
  • Cut two cirlcles out of each foccacia roll and place one circle in a small souffle dish for every portion you are making.
  • Pour the custard over the bread into the souffle dishes evenly distributing over all the portions.
  • Cover and soak overnight.
  • Cook 30-45 minutes in a water bath (covered) at 325 degrees until just set.
  • Hold warm for service

Prepared by David Whiting


Free Range Burger


Categories
Locations
PLU

Yield   10 lb     Prep  
Portion Size   8 oz     Cook  
Num Portions   20     Finish  
          Shelf  

Plate/Store
Tools

Quantity     Unit     Ingredient
10     lb     ground beef
2     tbl     minced peeled garlic
    tbl     dried basil
    tbl     dried oregano
    tbl     dried parsley
1     ea     minced yellow onion


Procedure
  • Saute onions and garlic and allow to cool.
  • Combine all ingredient together and mix well by hand.
  • Form into 8 oz burgers using a mayonnaise lid to aid in shaping.
  • Place in half pan separated by patty paper.

Prepared by Red Newt


Free Range Chicken Breasts


Categories
Locations
PLU

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

Plate/Store
Tools

Quantity     Unit     Ingredient
6     ea     free range chicken


Procedure
  • Use double the number of chickens specified for the yield given. The recipe is altered for costing purposes.
  • Remove breasts from chickens. If you don't know how, ask someone who does.

Prepared by Red Newt


Free Range Chicken Prep


Categories
Locations
PLU

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

Plate/Store
Tools

Quantity     Unit     Ingredient
2     ea     Free Range Chicken Breasts
1     lb     Pulled Chicken


Procedure
Prepared by David Whiting


French Dip


Categories
Locations
PLU

Yield   2 cup     Prep  
Portion Size   2 fl oz     Cook  
Num Portions   8     Finish  
          Shelf  

Plate/Store
Tools

Quantity     Unit     Ingredient
6     ea     beaten egg
4     fl oz     half and half cream
½     tsp     vanilla extract
¼     tsp     ground cinnamon
0.125     tsp     ground nutmeg


Procedure
  • Combine ingredients and mix well
  • Use to dip bread puddings in the searing stage.

Prepared by David Whiting


French dipped Apple Bread Pudding with an Apple Riesling Syrup $7


Categories _3_Fall, 5-Desserts
Locations
PLU

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

Plate/Store
Tools

Quantity     Unit     Ingredient
1     cup     Ingredients


Procedure
Prepared by Imported - menu titles only


French Dipped Empire Apple Bread Pudding


Categories _3_Fall, 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         Empire Apples
4         unsalted butter tablespoons Red)
½     tsp     vanilla extract
0     pinch     of salt
0.33         packed brown sugar cup pureed
2     tsp     cinnamon chopped
½     tsp     vailla extract
¼     cup     flour
4         egg
1     cup     half and half
½     tsp     vanilla portions
¼     pinch     of nutmeg
2     cup     Red Newt Cellars Riesling
1     cup     Apple Cider (Red Jacket Orchards)(Geneva)
        packed dark brown sugar cups
2     pinch     of salt


Procedure
Prepared by Imported Recipes


Fresh Mushroom Bisque


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

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

Plate/Store
Tools

Quantity     Unit     Ingredient
3     tbl     butter
3     tbl     flour pureed
4     cup     half and half
1         beaten egg yolks
2     tbl     lemon juice
2         salt and pepper 1 chocolate


Procedure
Prepared by Imported Recipes


Fresh Peach Claflouti 1


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

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

Plate/Store
Tools

Quantity     Unit     Ingredient
2     tsp     sugar
    No Unit     fresh peaches sheet
0.33     cup     half and half (reserve 1 1/3 cup liquid)
1     No Unit     room temperature eggs
2     tbl     flour
1     tbl     sugar cooled
¼     tsp     nutmeg
0     pinch     of salt
    cup     sugar


Procedure

Preheat oven to 375* F. for standard oven and 325* F. for convectional oven. 1. Butter 2x6-8 ounce ramekins. 2. Sprinkle ramekins with 2 teaspoons sugar. 3. Arrange peaches in single layer in bottom of dishes. 4. Combine milk, half and half, egg, flour, sugar, vanilla, nutmeg, and salt until smooth. 5. Pour batter over peaches. 6. Bake until puffed and golden (35-40 minutes) 7. Sprinkle with powdered sugar and serve with vanilla ice cream or whipped cream.


Prepared by DB Import old RECIPE Database



Fruit Filled Cheesecake 1


Categories _2_Summer, 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
2     cup     strawberries
2     tbl     cornstarch sheet
4     oz     packages cream cheese (reserve 1 1/3 cup liquid)
    cup     sugar
4         egg
2     tsp     vanilla cooled
3     tbl     sugar
2     tsp     vanilla


Procedure
Prepared by DB Import old RECIPE Database


Fruited Cheese Pizza


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     tbl     dry yeast
1     pinch     of sugar
¼     cup     warm milk apples
3     cup     all- purpose flour (reserve 1 1/3 cup liquid)
¼     cup     sugar
½     cup     (one stick) room temperature unsalted butter
3         egg
2     cup     cream cheese or ricotta cheese liquid
½     cup     sugar
2         egg yolks
2     tbl     sour cream cherry tomatoes)
1         finely grated orange peel tablespoon
1     tsp     vanilla
1     pinch     of salt
1     pinch     of cardamon tarragon)
2     tbl     sugar
2         Strawberry halves
2         green and red grapes halved and pitted
2         bananas Peeled and Sliced
2         papaya
2         plums or nectarines
1     oz     jar apricot jam or currant jelly


Procedure
Prepared by Imported Recipes


Fruited Wild Rice


Categories _2_Summer, _3_Fall, 0-CB-FirstDraft
Locations
PLU

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

Plate/Store
Tools

Quantity     Unit     Ingredient
    cup     about 9 ounces wild rice
½     cup     ( 1 stick) unsalted butter Red)
1     cup     pecan pieces
2         finely chopped Onions large
2         white and light green parts leeks, finely large pureed
2         dried and crumbled thyme teaspoons
2         bay leaves
    cup     (about 10 ounces) long-grain white rice
4     cup     chicken stock or canned broth
4         salt and pepper to taste
    cup     coarsley chopped (about 6 ounces) dried apricots
    cup     cranberries
0.67     cup     golden raisins


Procedure
Prepared by Imported Recipes


Fudge Torte


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


Fudge Torte with Chocolate Ganache and Crme 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


Fudgy Chocolate Layer 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
1     cup     less 1 tablespoon unsweetened cocoa powder
    tsp     baking soda 2 pureed
0.88     tsp     salt
¾         softened butter cup
0.67     cup     extra fine granulated sugar
2         large egg chocolate
2     tsp     vanilla extract
    cup     buttermilk
½         softened butter cup
        sifted confectioners sugar cup
2     tsp     vanilla extract


Procedure
Prepared by Imported Recipes

ChefTec Software by Culinary Software Services