CSS Recipes Name starts with G
Name starts with G
ChefTec Software by Culinary Software Services
Ganache
Garbanzo Sesame Spread
Garden Salsa
Garlic Apricot Marmalade
Garlic Blue Cheese
Garlic Blue Cheese Sauce for Beef Tenderloin
Garlic Chevre
Garlic Chevre Torte with Plums and Swiss Chard
Garlic Cream Sauce
Garlic Cream sauce for pumpkin gnocchi
Garlic Goop
Garlic Herb Goat Cheese
Garlic Lemon Cream
Garlic Lemon Wine Sauce
Garlic Marscarpone Sauce
Garlic Mascarpone Sauce for Polenta
Garlic Orange Dipping Sauce
Garlic Parmesan Dressing
Garlic Pine Nut Herb Vinaigrette
Garlic Riesling Garbonzo Sauce
Garlic Scape Pesto
Garlic Smashed Potatoes
garlic, roasted, inhouse
Gaspacho Dip
Gazpacho
German Potato Salad
GGRV Garlic Ginger Riesling Verjus Sauce
GGRV tart plus
Ginger Cake
Ginger Cream Sauce
Ginger Dried Cranberry Red Wine Sauce
Ginger Hoisin Sauce
Ginger Hoisin Sauce for Stir Fry
Ginger Mandarine Orange Glaze
Ginger Onion Relish
Ginger Peach Vinaigrette
Ginger Snap Tuilles
Ginger Soy Sauce
Ginger Soy Sauce for Sea Bass
Ginger Soy Vinaigrette
Ginger verjus reduction
Ginger White Wine Sauce
Gingerbread - large batch
Gingerbread - small batch
Gingered Lemon Almond Squares
Gingersnap Crust
Glaze, cranberry balsamic
Gnocchi
Gnocchi - Basic
Gnocchi - Basil Roasted Garlic
Gnocchi - Kuyahura
Gnocchi - Pumpkin
Gnocchi - Roasted Beet and Horseradish
Gnocchi - Roasted Garlic
Gnocchi - Roasted Garlic (10 servings)
Gnocchi - Roasted Garlic 10# batch
Gnocchi Spinach
Gnocchi - spinach (10 servings)
Gnocchi - Sweet Potato
Gnocchi #2
Gnocchi with Sausage and Fennel in Roasted Garlic Cream Sauce $7
Gnocchi with Sausage, Fennel, Carrots in RGC Sauce
Gnocchi, Roasted Garlic
Goat Cheese and Cherry Ravioli
Gold layer Cake (lemon cake)
Gold Layer Yellow Cake
Gorgonzola Butter
Gorgonzola Spread
Graham Crust
Granola
Grapes Stuffed with Blue Cheese
Gratin of pasta with cheese and tomatoes
Great Northers White Beans Cooked
Green Bean, Walnut and Feta Salad
Green Chile and Plum Chevre Spread
Green Chili and Plum Chevre Spread
Green Pea and Mint Fettucini
Grilled Cheese
Grilled Cheese Sandwich
Grilled Cheese Sandwich w/ Bacon
Grilled Cheese Sandwich w/ Black Bean Pattie
Grilled Cheese Sandwich w/ BLT
Grilled Cheese Sandwich w/ Carrot Slaw
Grilled Cheese Sandwich w/ Kale - verjus/riesling griddled
Grilled Cheese Sandwich w/ meatloaf
Grilled Cheese Sandwich w/BBQ
Grilled pork tenderloin stuffed with currants with a balsamic sauce
Grilled Portabello Sauce
Grilled Salmon
Grilled salmon with lime cream sauce
Grilled Salmon with Sauteed Fennel and Peaches
Grilled shrimp with a sesame cashew sauce over sauteed napa cabbage
Grits Roasted Garlic
Gruyere and Shitake stuffed chicken breast
Guiness-Chipolte BBQ Sauce
Guinness Chipotle Barbecue sauce
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   0     Finish  
          Shelf  

Plate/Store
Tools

Quantity     Unit     Ingredient
1     qt     cream
2     lb     semi-sweet chocolate pureed
4     tbl     instant coffee


Procedure
Prepared by Imported Recipes
Garbanzo Sesame Spread


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

Yield   2 lb     Prep  
Portion Size   1½ oz     Cook  
Num Portions   21.33     Finish  
          Shelf  

Plate/Store
Tools

Quantity     Unit     Ingredient
24     oz     chickpeas
2     fl oz     lemon
2     fl oz     50brix verjus
2     oz     tahini
3     oz     peeled shallots minced
½     oz     peeled garlic minced
¼     oz     kosher salt


Procedure
  • mince garlic
  • mix garbanzos, tahini, shallots, garlic until smooth but slightly chunky
  • add lemon nad 50 brix while mixing
  • salt and pepper to taste (record for big batch)

Prepared by Imported Recipes
Garden 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
1     cup     diced red onion
2     tbl     minced garlic pureed
4     cup     rinsed black beans
16         seeded and diced roma tomatoes
¾     cup     olive oil
2     cup     roasted corn chocolate
¼     cup     chopped cilantro
1     tbl     chopped fresh parsley
¼     cup     white wine vinegar
1     tbl     chopped fresh basil
¼     cup     white wine mixed with 3 tablespoons sugar


Procedure
Prepared by Imported Recipes
Garlic Apricot Marmalade


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
3     pt     apricot brandy
½     cup     thinly sliced garlic liquid)
4     tbl     butter (reserve 1 1/3 cup liquid)
1     No Unit     thinly sliced onion
3     tbl     olive oil
1     cup     dry white wine
1     cup     sugar liquid
1     No Unit     salt and pepper 1 picked over


Procedure
Prepared by Imported Recipes
Garlic Blue Cheese


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

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

Plate/Store
Tools

Quantity     Unit     Ingredient
8     cup     mayonnaise
1     cup     olive oil pureed
¾     cup     white wine vinegar
2     pt     heavy cream
8     cup     crumbled blue cheese
6     tbl     minced garlic chocolate
5     tbl     parlsey flakes
5         salt and pepper 1


Procedure
Prepared by Imported Recipes
Garlic Blue Cheese Sauce for Beef Tenderloin


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

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

Plate/Store
Tools

Quantity     Unit     Ingredient
2     cup     blue cheese
1½     cup     heavy cream pureed
½     cup     half and half
1     tbl     crushed garlic
2     tbl     chopped parsley
2         pepper chocolate


Procedure
Prepared by Imported Recipes
Garlic Chevre


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

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

Plate/Store
Tools

Quantity     Unit     Ingredient
1     cup     Ingredients


Procedure
Prepared by Imported - need recipe
Garlic Chevre Torte with Plums and Swiss Chard


Categories _2_Summer, 0-CB-2008, 0-CB-FirstDraft, 1-Appetizer
Locations
PLU

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

Plate/Store
Tools

Quantity     Unit     Ingredient
16     cup     chard
2     tbl     minced plus 4 teaspoons garlic apples
2     tbl     olive oil (reserve 1 1/3 cup liquid)
5     lb     chevre
4     cup     halved plums
4     No Unit     salt and pepper 1
4     No Unit     quiche pie crust liquid
4     cup     pitted and pureed plums
2     cup     red wine cherry tomatoes)
1½     cup     sugar
6     cup     all purpose flour tortillas cups)
1     tbl     salt tarragon)
1     cup     vegetable shortening
1     cup     butter
15     tbl     water drained.


Procedure
Prepared by Imported Recipes
Garlic Cream Sauce


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

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

Plate/Store
Tools

Quantity     Unit     Ingredient
2     tbl     chopped garlic
1½     pt     heavy cream radicchio)
3         head roasted garlic
3         egg yolks liquid)
1     tbl     olive oil pureed


Procedure
Prepared by Imported Recipes
Garlic Cream sauce for pumpkin gnocchi


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     tbl     chopped garlic
2     pt     heavy cream radicchio)
4     cup     dry parmesan
4     No Unit     egg yolks liquid)
1¼     tbl     nutmeg pureed
¼     tsp     cinnamon
0     No Unit     salt and pepper 1


Procedure
Prepared by Imported Recipes
Garlic Goop


Categories
Locations
PLU

Yield   1½ qt     Prep  
Portion Size   0     Cook  
Num Portions   0     Finish  
          Shelf  

Plate/Store
Tools

Quantity     Unit     Ingredient
2½     lb     peeled garlic
1     tbl     whole cloves
2     ea     yellow onion
1½     qt     olive extra virgin oil
1     cup     honey
0     No Unit     salt and pepper


Procedure
  • Combine garlic, chopped onion and cloves in a half pan.
  • Cover with olive oil.
  • Cover pan with foil and bake until garlic is soft throughout.
  • Drain and reserve oil.
  • Puree garlic, onion and clove in ghetto coupe.
  • Add honey and season to taste.

Prepared by David Whiting
Garlic Herb Goat Cheese


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
Garlic Lemon Cream


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
Garlic Lemon Wine 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
Garlic Marscarpone Sauce


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

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

Plate/Store
Tools

Quantity     Unit     Ingredient
2     tbl     garlic
1         tablespooon Olive oil pureed
2         tubs (33 ounces) Marscarpone
2     cup     salt and pepper 1


Procedure
Prepared by Imported Recipes
Garlic Mascarpone Sauce for Polenta


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     tbl     minced garlic
1     tbl     olive oil radicchio)
1         x16 to 17 ounce tub of Mascarpone
2     cup     heavy cream liquid)
2         salt and pepper 1 pureed


Procedure
Prepared by Imported Recipes
Garlic Orange Dipping Sauce


Categories
Locations
PLU

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

Plate/Store
Tools

Quantity     Unit     Ingredient
2     ea     zested and juiced orange
2     cup     diced yellow onion
½     cup     minced peeled garlic
½     cup     bag-in-box Verjooz
4     cup     orange juice
2     tbl     minced fresh ginger
1     tbl     blood orange concentrate
    to taste     salt and pepper
1     cup     sugar
¼     cup     chopped wash and trim parsley
0     as needed     cornstarch


Procedure
Prepared by Red Newt
Garlic Parmesan 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
2     cup     mayonnaise
¼     cup     chopped fresh parsley pureed
¼     cup     olive oil
3     tbl     white wine vinegar
2     tsp     minced garlic
2     tbl     grated parmesan chocolate
8     oz     half and half
2     tbl     chopped fresh basil
2         salt and pepper 1


Procedure
Prepared by Imported Recipes
Garlic Pine Nut Herb 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
3¾     cup     olive oil
¾     cup     white wine vinegar pureed
¾     cup     white wine
1         minced tablespoongarlic
3     tbl     sugar
2     tsp     chopped fresh basil chocolate
1     cup     pine nuts
1         salt and pepper 1


Procedure
Prepared by Imported Recipes
Garlic Riesling Garbonzo Sauce


Categories 6-Sauces
Locations
PLU

Yield   34 fl oz     Prep  
Portion Size   1 fl oz     Cook  
Num Portions   34     Finish  
          Shelf  

Plate/Store
Tools

Quantity     Unit     Ingredient
32     fl oz     GGRV Garlic Ginger Riesling Verjus Sauce
28     oz     chickpeas
1     fl oz     50brix verjus to taste


Procedure
Prepared by David Whiting
Garlic Scape Pesto


Categories _1_Spring, 9-Other
Locations
PLU

Yield   5 lb     Prep  
Portion Size   0 No Unit     Cook  
Num Portions   0     Finish  
          Shelf  

Plate/Store
Tools

Quantity     Unit     Ingredient
2     lb     chopped garlic scape
1     cup     olive oil
4     oz     parmesan cheese
1     oz     peeled garlic
4     oz     pine nuts
2     ea     juiced and zested lemon
1     tbl     salt and pepper to taste


Procedure
Prepared by Red Newt
Garlic Smashed Potatoes


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


Procedure
Prepared by Imported Recipes
garlic, roasted, inhouse


Categories
Locations
PLU

Yield   1 gal     Prep  
Portion Size   1 oz     Cook  
Num Portions   128     Finish  
          Shelf  

Plate/Store
Tools

Quantity     Unit     Ingredient
1     gal     peeled garlic
1     gal     olive extra virgin oil


Procedure

cover garlic with olive oil in half pan. Cover with foil. Bake about 45 min at 350 or until soft. Drain off olive oil and save.


Prepared by David Whiting

Gaspacho Dip


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

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

Plate/Store
Tools

Quantity     Unit     Ingredient
6         sliced thin green onions
4         seeded and chopped roma tomatoes pureed
4         chopped small can green chiles
16     oz     chopped small can black olives
4     tbl     red wine vinegar
2     tbl     olive oil chocolate
2         minced garlic
2         salt and pepper 1


Procedure
Prepared by Imported Recipes
Gazpacho


Categories _2_Summer, 0-CB-FirstDraft, 2-Soups
Locations
PLU

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

Plate/Store
Tools

Quantity     Unit     Ingredient
1     cup     Ingredients


Procedure
Prepared by Imported - need recipe
German Potato Salad


Categories
Locations
PLU

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

Plate/Store
Tools

Quantity     Unit     Ingredient
20     lb     peeled, sliced russet 100 ct potato
2     lb     finely diced yellow onion
30     oz     white vinegar
12     oz     water
26     oz     sugar
4     fl oz     kosher salt
0.6     tbl     white pepper
1.2     tbl     dry mustard
1.2     lb     chopped layout 14-18 bacon
1½     bunch     wash and trim parsley


Procedure
  • slice potatoes on the slicer or by hand about 1/8th" thick.
  • steam potatoes until cooked through but firm (roast on covered sheet pan with water about an hour in absence of steamer)
  • cook bacon until crisp.
  • add onions and cook through.
  • mix separately, water, sugar, salt, pepper, and dry mustard.
  • add potatoes and seasoned water to pan.
  • cook until potatoes start to break up and liquid has reduced to a thick coating.
  • cool on speed rack.

Prepared by David Whiting
GGRV Garlic Ginger Riesling Verjus Sauce


Categories
Locations
PLU

Yield   50 fl oz     Prep  
Portion Size   1 fl oz     Cook  
Num Portions   50     Finish  
          Shelf  

Plate/Store
Tools

Quantity     Unit     Ingredient
8     oz     white verjus
8     fl oz     riesling wine
4     fl oz     50brix verjus
4     oz     peeled garlic
½     oz     ground ginger
0.66     oz     salt
8     fl oz     canola oil
8     oz     olive extra virgin oil
2     oz     minced peeled garlic


Procedure
  • combine verjus, wine, verjus, garlic, salt and ginger
  • mix with stick blender and add oils in a thin stream.
Do 3x batch for 1 gallon


Prepared by David Whiting

GGRV tart plus


Categories
Locations
PLU

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

Plate/Store
Tools

Quantity     Unit     Ingredient
8     fl oz     GGRV Garlic Ginger Riesling Verjus Sauce
2     fl oz     100brix verjus
4     fl oz     white verjus


Procedure
  • mix all ingredients together    

Prepared by David Whiting
Ginger 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
2½     cup     all- purpose flour
2     tsp     ground cinnamon pureed
2     tsp     baking soda 2
½     tsp     salt
1         packed brown sugar cup
2         large egg chocolate
1     cup     molasses


Procedure
Prepared by Imported Recipes
Ginger 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
2         thinley sliced ginger tablespoons
1     cup     chard or dry white wine pureed
2         fresh thyme tablespoons
2         salt and pepper 1
2     pt     egg yolks
1     tbl     unsalted butter chocolate


Procedure
Prepared by Imported Recipes
Ginger Dried Cranberry Red Wine Sauce


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
8     cup     chicken stock
2     tbl     minced ginger Red)
1     tbl     minced garlic
1     cup     dried cranberries
4     cup     red wine pureed
1     tbl     chopped sage chopped
1     tbl     chopped thyme
2     tbl     honey
2         salt and pepper to taste


Procedure
Prepared by Imported Recipes
Ginger Hoisin 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         fresh, minced ginger cup
1         fresh, minced Garlic tablespoon pureed
4½     cup     hoisin sauce
½     cup     soy sauce
½     cup     rice vinegar
2     cup     water chocolate
1         tablepsoon powdered ginger
¼         fresh, chopped cilantro cup
1         zest and juice from orange
¼     tsp     pepper


Procedure
Prepared by Imported Recipes
Ginger Hoisin Sauce for Stir Fry


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     sesame oil
½     cup     minced fresh ginger pureed
1     tbl     minced fresh garlic
3     cup     hoisin
½     cup     soy sauce
½     cup     rice vinegar chocolate
1½     cup     Chardonnay
2     cup     water
1     tbl     powdered ginger
¼     cup     chopped fresh cilantro
0         zest and juice of 1 orange
¼     tsp     pepper


Procedure
Prepared by Imported Recipes
Ginger Mandarine Orange Glaze


Categories
Locations
PLU

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

Plate/Store
Tools

Quantity     Unit     Ingredient
4     cup     mandarin 15 oz oranges
2     cup     white wine
2     cup     orange juice
3     tbl     minced fresh ginger
2     tbl     minced peeled garlic
1     tbl     blood orange concentrate
    to taste     salt and pepper


Procedure
  • Combine all ingredients in a saucepan.
  • Cook until oranges break down.
  • Puree.
  • Reduce to a glaze.

Prepared by Red Newt
Ginger Onion Relish


Categories _5_all season, 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     Ingredients


Procedure
Prepared by Imported - need recipe
Ginger Peach Vinaigrette


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
10     cup     olive oil
2     cup     pureed peaches liquid)
1     cup     white wine vinegar (reserve 1 1/3 cup liquid)
1     cup     white wine
2     cup     sugar
¼     cup     ginger
1     tbl     minced garlic liquid
1         salt and pepper 1 picked over


Procedure
Prepared by Imported Recipes
Ginger Snap Tuilles


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
1½     cup     butter
3     cup     ground gingersnaps
16     ea     whites only egg
1     tbl     extra fine granulated sugar
½     tsp     ground ginger


Procedure
  • Melt butter and let cool slightly.
  • Mix remaining ingredients into butter and pour into squeeze bottle.
  • Squirt the butter out onto a Silpat liner.
  • Place onto sheet pan and make desired shapes.
  • Bake at 325 degrees for 3-5 minutes.
  • Let cool.

Prepared by Imported Recipes
Ginger Soy 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         minced ginger cup
1         minced Garlic tablespoon pureed
6         sweet white wine cups
2     cup     soy sauce
2     cup     vegetable stock
1     cup     honey chocolate
1         salt and pepper 1


Procedure
Prepared by Imported Recipes
Ginger Soy Sauce for Sea Bass


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 ginger
1     tbl     minced garlic pureed
1     tbl     sesame oil
6     cup     sweet white wine
2     cup     soy sauce
2     cup     vegetable stock chocolate
1     cup     or more honey
1         salt and pepper to taste


Procedure
Prepared by Imported Recipes
Ginger Soy 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
8     cup     olive oil
2     cup     white wine pureed
2     cup     soy sauce
1     No Unit     minced ginger cup
16     No Unit     minced Garlic cloves
2     cup     rice vinegar chocolate
4     cup     salt and pepper 1


Procedure
Prepared by Imported Recipes
Ginger verjus reduction


Categories
Locations
PLU

Yield   0.6 l     Prep  
Portion Size   1 fl oz     Cook  
Num Portions   20.29     Finish  
          Shelf  

Plate/Store
Tools

Quantity     Unit     Ingredient
3     l     bag-in-box Verjooz
8     oz     fresh ginger


Procedure
  • mince ginger and add to verjus
  • reduce over medium heat 5x (600ml ending volume)
  • strain and chill

Prepared by David Whiting
Ginger White Wine 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
Gingerbread - large batch


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

Yield   144 ea     Prep  
Portion Size   1 ea     Cook  
Num Portions   144     Finish  
          Shelf  

Plate/Store
Tools

Quantity     Unit     Ingredient
12     ea     egg
4½     cup     sugar
36     fl oz     molasses
1     tbl     baking powder 1
15     cup     all purpose flour
4     tbl     baking soda
4     tbl     ground ginger
9     tbl     ground cinnamon
1     tbl     ground nutmeg
1     tbl     ground cloves
6     cup     boiling water


Procedure
  • Whisk sugar and eggs together. Add Molasses.
  • Sift flour, baking powder, and soda together.
  • Add ginger, cinnamon, cloves, and nutmeg.
  • Stir boiling water in last.
  • Bake in convection oven at 300 degrees for 30 min in 3 full pans
  • Use toothpick to check doneness.

Prepared by David Whiting
Gingerbread - small batch


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

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

Plate/Store
Tools

Quantity     Unit     Ingredient
2     ea     egg
¾     cup     sugar
¾     cup     molasses
½     tsp     baking powder 1
2½     cup     all purpose flour
2     tsp     baking soda
2     tsp     ground ginger
1½     tsp     ground cinnamon
½     tsp     ground nutmeg
½     tsp     ground cloves
1     cup     boiling water


Procedure
  • Whisk sugar and eggs together. Add Molasses.
  • Sift flour, baking powder, and soda together.
  • Add ginger, cinnamon, cloves, and nutmeg.
  • Stir boiling water in last.
  • Bake in convection oven at 300 degrees for 30 min in 13x9 (24-2x2 squares)
  • Use toothpick to check doneness.

Prepared by Imported Recipes
Gingered Lemon Almond Squares


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
¼     cup     confectioners sugar
1     cup     + 2tablespoons all- purpose flour pureed
½         cold, cut into pieces unsalted butter cup
2         large egg
¾     cup     extra fine granulated sugar
½     tsp     double acting baking powder chocolate
1     tsp     ground ginger


Procedure
Prepared by Imported Recipes
Gingersnap Crust


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

Yield   ½ crust     Prep  
Portion Size   0 No Unit     Cook  
Num Portions   0     Finish  
          Shelf  

Plate/Store
Tools

Quantity     Unit     Ingredient
24     ea     gingersnaps (whole)
3     tbl     sugar
4     tbl     margarine melted


Procedure
  • Grind gingersnaps, add sugar and margarine.
  • Press into bottom of pan, lightly dust sides with crumbs (butter sides of pan)
  • Chill until ready to use

Prepared by Imported Recipes
Glaze, cranberry balsamic


Categories
Locations
PLU

Yield   2 qt     Prep  
Portion Size   1 oz     Cook  
Num Portions   0     Finish  
          Shelf  

Plate/Store
Tools

Quantity     Unit     Ingredient
4     cup     balsamic vinegar
2     cup     dried cranberries
4     cup     sugar
2     cup     red wine
1     tsp     salt and pepper to taste


Procedure
Prepared by David Whiting
Gnocchi


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

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

Plate/Store
Tools

Quantity     Unit     Ingredient
9     lb     potato pulp zzz
¼     cup     olive oil cups Mascarpone
¼     cup     dry parmesan
2¼     lb     ricotta cheese pureed)
6¼     lb     cake flour stock
3     tsp     pepper
3     cup     salt sliced)
8     No Unit     egg
5     No Unit     yolks chiffonade
¼     cup     dry parsley sauce


Procedure
Prepared by Imported Recipes
Gnocchi - Basic


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

Yield   18 lb     Prep   120 minutes
Portion Size   6 oz     Cook  
Num Portions   48     Finish  
          Shelf  

Plate/Store
Tools

Quantity     Unit     Ingredient
10     lb     Potato Pulp
5     lb     all purpose flour
8     oz     parmesan, shredded cheese
2     lb     cream cheese
4     oz     olive oil
2     oz     salt
8     ea     egg 16 oz
5     ea     yolks only egg 4 oz


Procedure

start with 18-20# potatoes    

Whisk eggs and egg yolks together. Add rest of ingredients and mix until well blended. Roll into 3/4 inch wide logs. Cut with cutter. Put in boiling, salted water. Scoop once since gnocchi surfaced.


Prepared by David Whiting

Gnocchi - Basil Roasted Garlic


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

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

Plate/Store
Tools

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


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

Prepared by David Whiting
Gnocchi - Kuyahura


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

Yield   18 lb     Prep   120 minutes
Portion Size   6 oz     Cook  
Num Portions   48     Finish  
          Shelf  

Plate/Store
Tools

Quantity     Unit     Ingredient
10     lb     Potato Pulp
5     lb     all purpose flour
8     oz     parmesan, grated cheese
2     lb     cream, kuyahoora cheese
4     oz     olive oil
2     oz     salt
8     No Unit     egg 16 oz
5     No Unit     yolks only egg 4 oz


Procedure

start with 18-20# potatoes    

Whisk eggs and egg yolks together. Add rest of ingredients and mix until well blended. Roll into 3/4 inch wide logs. Cut with cutter. Put in boiling, salted water. Scoop once since gnocchi surfaced.


Prepared by David Whiting

Gnocchi - Pumpkin


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
6     lb     potato pulp zzz
6     lb     pumpkin
½     cup     olive oil
½     cup     dry parmesan cheese
3     lb     ricotta cheese
12     lb     cake flour
1     tbl     nutmeg
1     tbl     ground cinnamon
1     tsp     cloves
1     tsp     ginger
2     tsp     pepper
2     oz     salt
½     cup     molasses
12     ea     egg


Procedure
Prepared by Imported Recipes
Gnocchi - Roasted Beet and Horseradish


Categories _3_Fall, 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
8     lb     potato pulp zzz
2     lb     puree beets Red)
2     tbl     horseradish
0.33     cup     roasted garlic
1     tsp     salt pureed


Procedure
Prepared by Imported Recipes
Gnocchi - Roasted Garlic


Categories
Locations
PLU

Yield   15¾ lb     Prep  
Portion Size   6 oz     Cook  
Num Portions   42     Finish  
          Shelf  

Plate/Store
Tools

Quantity     Unit     Ingredient
7½     lb     Potato Pulp
3¾     lb     all purpose flour
1½     lb     cream cheese
1½     lb     roasted, inhouse garlic
3     oz     olive extra virgin oil
1½     oz     salt
6     ea     egg
6     ea     yolks only egg


Procedure
  •     Beat potato pulp and roasted garlic in mixer with paddle until well mixed, but not totally smooth.
  •     In a separate bowl, whisk egg and yolk until smooth.
  •     Add eggs, olive oil, salt, and chunks of cream cheese, to potato mixture and mix briefly.
  •     Add flour and mix until dough is fairly smooth, soft and delicately resilient.
  •     Roll out dough on a lightly floured board into ropes about 5/8 thick
  •     Cut with dough cutter into 3/8 segments
  •     Add to vigorously boiling, salted water
  •     Cook just until gnocchi float... do not overcook, or the gnocchi will turn to mush.
  •     Scoop out with a strainer, and pour onto a sheet tray to cool... sprinkle with a little olive oil to help keep them from sticking together.

Prepared by David Whiting
Gnocchi - Roasted Garlic (10 servings)


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

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

Plate/Store
Tools

Quantity     Unit     Ingredient
½     cup     roasted garlic
2¼     lb     potato pulp zzz
1     tbl     olive oil
1     tbl     dry parmesan
8     oz     ricotta cheese
1½     lb     cake flour
¾     tsp     pepper
1     tbl     salt
2     No Unit     egg
1     No Unit     yolks
1     tbl     dry parsley


Procedure

Whisk eggs in small bowl, set aside.

Mix dry ingredients in bowl, set aside.

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

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

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

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

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


Prepared by Imported Recipes

Gnocchi - Roasted Garlic 10# batch


Categories
Locations
PLU

Yield   16 lb     Prep  
Portion Size   6 oz     Cook  
Num Portions   42.67     Finish  
          Shelf  

Plate/Store
Tools

Quantity     Unit     Ingredient
10     lb     Potato Pulp
5     lb     all purpose flour
2     lb     cream cheese
2     lb     roasted, inhouse garlic
4     oz     olive extra virgin oil
2     oz     salt
8     ea     egg
8     ea     yolks only egg


Procedure
  •     Beat potato pulp and roasted garlic in mixer with paddle until well mixed, but not totally smooth.
  •     In a separate bowl, whisk egg and yolk until smooth.
  •     Add eggs, olive oil, salt, and chunks of cream cheese, to potato mixture and mix briefly.
  •     Add flour and mix until dough is fairly smooth, soft and delicately resilient.
  •     Roll out dough on a lightly floured board into ropes about 5/8 thick
  •     Cut with dough cutter into 3/8 segments
  •     Add to vigorously boiling, salted water
  •     Cook just until gnocchi float... do not overcook, or the gnocchi will turn to mush.
  •     Scoop out with a strainer, and pour onto a sheet tray to cool... sprinkle with a little olive oil to help keep them from sticking together.

Prepared by David Whiting
Gnocchi Spinach


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

Yield   20 lb     Prep  
Portion Size   10 oz     Cook  
Num Portions   32     Finish  
          Shelf  

Plate/Store
Tools

Quantity     Unit     Ingredient
12     lb     baked, scooped russet 100 ct potato (Yield 9 lb)
0.27     cup     olive oil
¼     cup     parmesan, grated cheese
2¼     lb     ricotta cheese
3     lb     squeezed dry frozen spinach
6¼     lb     cake flour
3     tsp     black pepper
3     tbl     kosher salt
7     ea     egg
4     ea     yolks only egg
¼     cup     parsley flakes (dry)


Procedure
  • Send cooked potatoes through julienne blade on robo coup.
  • Whisk eggs and egg yolks together.
  • Add rest of ingredients and mix until well blended.
  • Roll into 1 inch wide logs.
  • Cut with dough cutter.
  • Put in boiling, salted water.
  • Scoop out as gnocchi surfaces.

Prepared by Imported Recipes
Gnocchi - spinach (10 servings)


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

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

Plate/Store
Tools

Quantity     Unit     Ingredient
4½     lb     shredded baked potato pulp
2     tbl     olive oil cups Mascarpone
3     tbl     dry parmesan
18     oz     ricotta cheese pureed)
1½     lb     chopped. squeezed dry stock
3     lb     cake flour
1¼     tsp     pepper sliced)
1½     tbl     salt
4     No Unit     egg chiffonade
2     No Unit     yolks sauce
2     tbl     dry parsley mushrooms)


Procedure
Prepared by Imported Recipes
Gnocchi - Sweet Potato


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   2     Finish  
          Shelf  

Plate/Store
Tools

Quantity     Unit     Ingredient
3½     lb     potato pulp zzz
6     lb     Sweet potato pulp
¼     cup     olive oil
0.33     cup     dry parmesan1/4
2¼     lb     ricotta cheese
6¼     lb     cake flour
2     tbl     nutmeg
3     tsp     pepper
3     tbl     salt
7         egg
4         yolks
¼     cup     dry sage
¼     cup     dry parsley


Procedure
Prepared by Imported Recipes
Gnocchi #2


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

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

Plate/Store
Tools

Quantity     Unit     Ingredient
18     lb     potato pulp zzz
0.33     cup     olive oil cups Mascarpone
0.33     cup     `
4½     lb     ricotta cheese pureed)
12½     lb     cake flour stock
5     tsp     pepper
0.33     cup     salt sliced)
15     No Unit     egg
10     No Unit     yolks chiffonade
¼     cup     dry parsley sauce


Procedure
Prepared by Imported Recipes
Gnocchi with Sausage and Fennel in Roasted Garlic Cream Sauce $7


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

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

Plate/Store
Tools

Quantity     Unit     Ingredient
1     cup     Ingredients


Procedure
Prepared by Imported - menu titles only
Gnocchi with Sausage, Fennel, Carrots in RGC Sauce


Categories
Locations
PLU

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

Plate/Store
Tools

Quantity     Unit     Ingredient
6     oz     Gnocchi - Kuyahura
2     oz     chopped cooked Carrots
1½     oz     quick pork Sausage
3     oz     Roasted Garlic Cream Sauce
2     oz     riesling wine
½     oz     lacinato kale
1     oz     fennel bulb
¼     oz     microplaned parmesan cheese


Procedure
Prepared by David Whiting
Gnocchi, Roasted Garlic


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

Yield   288 oz     Prep  
Portion Size   0 oz     Cook  
Num Portions   0     Finish  
          Shelf  

Plate/Store
Tools

Quantity     Unit     Ingredient
2     cup     roasted peeled garlic
9     lb     baked, scooped russet 100 ct potato
0.266     cup     olive oil
¼     cup     parmesan cheese
2¼     lb     ricotta cheese
6¼     lb     cake flour
3     tsp     black pepper
3     tbl     kosher salt
7     No Unit     egg
4     No Unit     yolks only egg
¼     cup     dried parsley


Procedure
  • Whisk eggs and egg yolks together.
  • Add rest of ingredients and mix until well blended.
  • Roll into 1 inch wide logs.
  • Cut with dough cutter.
  • Put in boiling, salted water.
  • Scoop out as gnocchi surfaces.

Prepared by Imported Recipes
Goat Cheese and Cherry Ravioli


Categories _2_Summer, 0-CB-2008, 0-CB-FirstDraft, 1-Appetizer
Locations
PLU

Yield   0 No Unit     Prep  
Portion Size   0 No Unit     Cook  
Num Portions   20     Finish  
          Shelf  

Plate/Store
Tools

Quantity     Unit     Ingredient
2     lb     chevre cheese
1     cup     minced and drained cherries apples
1     cup     sour cream (reserve 1 1/3 cup liquid)
1     tsp     sugar
2     tbl     chopped fresh thyme
2½     tbl     minced garlic
2     No Unit     salt and pepper 1 liquid


Procedure
Prepared by Imported Recipes
Gold layer Cake (lemon 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
2     cup     cake flour
¼     tsp     salt pureed
1     cup     sugar
½         cream until soft and add sugar butter cup
3         room temperature egg yolks
1     tsp     vanilla or lemon zest chocolate


Procedure
Prepared by Imported Recipes
Gold Layer Yellow 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
2     cup     cake flour
2     tsp     baking powder 1 pureed
¼     tsp     salt
1     cup     sugar
½     cup     butter
3         egg yolks chocolate
1     tsp     vanilla
¾     cup     milk


Procedure
Prepared by Imported Recipes
Gorgonzola Butter


Categories
Locations
PLU

Yield   4¾ lb     Prep  
Portion Size   1½ oz     Cook  
Num Portions   50.67     Finish  
          Shelf  

Plate/Store
Tools

Quantity     Unit     Ingredient
2     lb     gorgonzola cheese
2     lb     butter
½     lb     green peppercorn
4     oz     dijon mustard
1     tbl     kosher salt


Procedure
  • Combine all ingredients in a mixer and beat well with the paddle attachment.

Prepared by David Whiting
Gorgonzola Spread


Categories
Locations
PLU

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

Plate/Store
Tools

Quantity     Unit     Ingredient
1     lb     crumbled gorgonzola cheese
1     cup     heavy cream
1     lb     mascarpone cheese
1     tbl     black pepper


Procedure
  • Heat gorgonzola and cream on low heat, whisking until smooth.
  • Combine all ingredients into mixer until smooth.

Prepared by Red Newt
Graham Crust


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

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

Plate/Store
Tools

Quantity     Unit     Ingredient
1     pkg     graham crackers
¼     cup     extra fine granulated sugar
3     oz     unsalted butter melted


Procedure
  • crumb graham crackers in robo.
  • add sugar and melted butter and robo until smooth
  • Press onto bottom of pan
  • Chill until ready to use.

Prepared by Imported Recipes
Granola


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
7     cup     rolled oats
½     cup     sesame seeds
1     cup     sliced and blanched almonds
1     cup     cashews
1     cup     walnuts
6     cup     coconut
2     tsp     ground cinnamon
1½     cup     honey
1.33     tbl     vanilla extract
½     cup     canola oil


Procedure
  • Bring veg oil, cinnamon, honey and vanilla to a boil.
  • Toss in nuts and oats.
  • Bake 1/2 hour at 300 degrees convection.

Prepared by Imported Recipes
Grapes Stuffed with Blue Cheese


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
½     lb     large white grapes
2     tbl     chilled unsalted butter pureed
¼     lb     crumbled blue cheese
0         rinsed and dried fresh grape or lemon leaves


Procedure
Prepared by Imported Recipes
Gratin of pasta with cheese and tomatoes


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     lb     rotini pasta
1     tbl     olive oil pureed
0.67     cup     heavy cream
0.67     cup     half and half
1¼     cup     grated parmesan cheese (optional garnish)
1         salt and pepper 1 chocolate


Procedure
Prepared by Imported Recipes
Great Northers White Beans Cooked


Categories
Locations
PLU

Yield   10½ cup     Prep  
Portion Size   0     Cook  
Num Portions   0     Finish  
          Shelf  

Plate/Store
Tools

Quantity     Unit     Ingredient
4     cup     great northern beans
3½     cup     water


Procedure
  • Rinse and soak two hours.
  • Simmer 1.5 hours in water.

Prepared by Red Newt
Green Bean, Walnut and Feta 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   0     Finish  
          Shelf  

Plate/Store
Tools

Quantity     Unit     Ingredient
1½     lb     green beans
¾     cup     olive oil
½     cup     packed fresh mint leaves
¼     cup     white wine vinegar (optional garnish)
¾     tsp     salt chocolate
½     tsp     minced garlic
¼     tsp     ground fresh pepper
1     cup     chopped and toasted walnuts
1     cup     diced red onion
1     cup     crumbled feta cheese


Procedure
Prepared by Imported Recipes
Green Chile and Plum 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
1     lb     Lively Run Chevre
1     cup     chopped plums liquid)
1     tsp     minced garlic (reserve 1 1/3 cup liquid)
2     oz     diced green chiles
2         salt and pepper 1


Procedure
Prepared by Imported Recipes
Green Chili and Plum 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
1     lb     chevre (lively run)
1         chopped plums cup liquid)
1         minced Garlic teaspoon (reserve 1 1/3 cup liquid)
½         can (2 ounces) diced salt and pepper


Procedure
Prepared by Imported Recipes
Green Pea and Mint Fettucini


Categories _2_Summer, 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 - need recipe
Grilled Cheese


Categories
Locations
PLU

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

Plate/Store
Tools

Quantity     Unit     Ingredient
1½     oz     shiitake mushrooms
2     slice     Anadama Bread
3     oz     cheddar, raw milk sharp cheese
½     oz     unsalted butter
1     ea     dill, kosher spears pickles


Procedure
Prepared by Culinary Software Services
Grilled Cheese Sandwich


Categories
Locations
PLU

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

Plate/Store
Tools

Quantity     Unit     Ingredient
2     slice     Anadama Bread
3     oz     cheddar, extra sharp cheese
½     oz     unsalted butter
1     ea     dill, kosher spears pickles


Procedure
  • Grill on flat top at ~300F
  • butter outside of slices and grill open faced with cheese on each slice
  • when cheese is mostly soft, close sandwich plate cut in two pieces with quartered dill pickle and sprig of fennel

Prepared by David Whiting
Grilled Cheese Sandwich w/ Bacon


Categories
Locations
PLU

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

Plate/Store
Tools

Quantity     Unit     Ingredient
2     slice     Anadama Bread
3     oz     cheddar, extra sharp cheese
1     oz     unsalted butter
1     ea     dill, kosher spears pickles
3     slice     baked Bacon


Procedure
  • butter outside of slices and gill open faced with cheese on each slice
  • grill bacon separately to heat up and crisp
  • when cheese is mostly soft, close sandwich with bacon inside
  • plate cut in two pieces with quartered dill pickle and side ramekin of mustard

Prepared by David Whiting
Grilled Cheese Sandwich w/ Black Bean Pattie


Categories
Locations
PLU

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

Plate/Store
Tools

Quantity     Unit     Ingredient
2     slice     Anadama Bread
3     oz     cheddar, extra sharp cheese
1     ea     Black Bean Pattie
1     oz     unsalted butter
1     ea     dill, kosher spears pickles


Procedure
  • butter outside of slices and grill open faced with cheese on each slice
  • Heat 2 x 2oz black bean cakes on the griddle. When hot, smush each cake into a half slice sized oval.
  • when cheese is mostly soft, close sandwich (with bean cake inside)
  • plate cut in two pieces with quartered dill pickle and sprig of fennel

Prepared by David Whiting
Grilled Cheese Sandwich w/ BLT


Categories
Locations
PLU

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

Plate/Store
Tools

Quantity     Unit     Ingredient
2     slice     Anadama Bread
3     oz     cheddar, extra sharp cheese
1     oz     unsalted butter
1     ea     dill, kosher spears pickles
3     slice     baked Bacon
3     oz     beefsteak tomatoes
1     oz     Griddled Verjus-Riesling Kale


Procedure
  • butter outside of slices and gill open faced with cheese on each slice
  • grill bacon separately to heat up and crisp
  • when cheese is mostly soft, close sandwich with bacon inside
  • plate cut in two pieces with quartered dill pickle and side ramekin of mustard

Prepared by David Whiting
Grilled Cheese Sandwich w/ Carrot Slaw


Categories
Locations
PLU

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

Plate/Store
Tools

Quantity     Unit     Ingredient
2     slice     Anadama Bread
3     oz     cheddar, extra sharp cheese
1     oz     unsalted butter
3     oz     Carrot Ginger Slaw


Procedure
  • butter outside of slices and grill open faced with cheese on each slice
  • On med heat, warm carrot ginger slaw in small sautee pan until warm
  • when cheese is mostly soft, close sandwich (with carrots inside)
  • plate cut in two pieces with dill pickle spear

Prepared by David Whiting
Grilled Cheese Sandwich w/ Kale - verjus/riesling griddled


Categories
Locations
PLU

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

Plate/Store
Tools

Quantity     Unit     Ingredient
2     slice     Anadama Bread
3     oz     cheddar, extra sharp cheese
1     oz     unsalted butter
1½     oz     Griddled Verjus-Riesling Kale
1     ea     dill, kosher spears pickles


Procedure
  • butter outside of slices and grill open faced with cheese on each slice
  • On med-high heat, heat carrots in GGRV and heat until tender, and just moist
  • when cheese is mostly soft, close sandwich (with carrots inside)
  • plate cut in two pieces with quartered dill pickle and sprig of fennel

Prepared by David Whiting
Grilled Cheese Sandwich w/ meatloaf


Categories
Locations
PLU

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

Plate/Store
Tools

Quantity     Unit     Ingredient
2     slice     Anadama Bread
3     oz     cheddar, extra sharp cheese
½     oz     unsalted butter
1     ea     dill, kosher spears pickles
5     oz     Meatloaf


Procedure
  • butter outside of slices and gill open faced with cheese on each slice
  • grill meatloaf slices separately to warm up and crisp outside
  • when cheese is mostly soft, close sandwich with meatloaf inside    
  • plate cut in two pieces with quartered dill pickle and sprig of fennel.

Prepared by David Whiting
Grilled Cheese Sandwich w/BBQ


Categories
Locations
PLU

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

Plate/Store
Tools

Quantity     Unit     Ingredient
2     slice     Anadama Bread
2.7     oz     cheddar, extra sharp cheese
1     oz     unsalted butter
2     fl oz     Blueberry BBQ Sauce
3     oz     pulled Pork
1     ea     dill, kosher spears pickles


Procedure
  • butter outside of slices and grill open faced with cheese on each slice
  • On med-high heat, heat carrots in GGRV and heat until tender, and just moist
  • when cheese is mostly soft, close sandwich (with carrots inside)
  • plate cut in two pieces with quartered dill pickle and sprig of fennel

Prepared by David Whiting
Grilled pork tenderloin stuffed with currants with a balsamic sauce


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

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

Plate/Store
Tools

Quantity     Unit     Ingredient


Procedure
Prepared by Imported Recipes
Grilled Portabello 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
Grilled Salmon


Categories
Locations
PLU

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

Plate/Store
Tools

Quantity     Unit     Ingredient
8     oz     atlantic salmon
1     ea     Basmati Rice
2     oz     Spiced Sauce Buerre Blanc


Procedure
Prepared by Red Newt
Grilled salmon with lime 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
3     cup     whipping cream
2½     tbl     julienne lime peel half crosswise
1     tbl     fresh lime juice
36     oz     (6) ounce salmon fillets


Procedure
Prepared by Imported Recipes
Grilled Salmon with Sauteed Fennel and Peaches


Categories _2_Summer, 0-CB-2008, 0-CB-FirstDraft, 4-Entrees
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     cup     salmon fillets
6     cup     chopped fennel apples
1     tbl     olive oil (reserve 1 1/3 cup liquid)
6     No Unit     skinned and sliced peaches
¼     cup     chopped fresh thyme and sage
1     tbl     minced garlic
1     No Unit     salt and pepper to taste liquid


Procedure
Prepared by Imported Recipes
Grilled shrimp with a sesame cashew sauce over sauteed napa cabbage


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
Grits Roasted Garlic


Categories
Locations
PLU

Yield   2 hotel-deep-half     Prep  
Portion Size   0.04 hotel-deep-half     Cook  
Num Portions   50     Finish  
          Shelf  

Plate/Store
Tools

Quantity     Unit     Ingredient
6     cup     heavy cream
12     cup     water
1     cup     Roasted Garlic
6     cup     grits
½     tbl     salt and pepper


Procedure
  • Puree roasted garlic in food processor or "mash" well by hand.
  • Bring water, cream, garlic, salt and pepper to a boil.
  • Reduce heat and simmer 5 minutes.
  • Add grits and roasted garlic. Whisk continuously until desired thickness is achieved.
  • Pour into hotel pan to cool, or serve immediately.

Prepared by Red Newt
Gruyere and Shitake stuffed chicken breast


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     lb     shredded gruyer cheese
3         coursley chopped shitake half crosswise


Procedure
Prepared by Imported Recipes
Guiness-Chipolte BBQ 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     oz     pureed cans chipoltes
2     pt     Guiness half crosswise
2     l     Bloody Mary Mixture
16     oz     tomato paste
10     oz     orange juice (optional garnish)
1     cup     honey chocolate
2     cup     molasses
½     cup     minced garlic
¼     cup     cider vinegar
1     tbl     dry basil
1     tbl     dry oregano
1         salt and pepper 1


Procedure
Prepared by Imported Recipes
Guinness Chipotle Barbecue 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         pureed chipolte cans
2     l     bloody mary mix half crosswise
16     oz     tomato paste
10     oz     orange juice
1     cup     honey (optional garnish)
2     cup     molasses chocolate
¼     cup     cider vinegar
1     tbl     dry basil
1     tbl     oregano
1         salt and pepper 1


Procedure
Prepared by Imported Recipes
ChefTec Software by Culinary Software Services