CSS Recipes Name starts with H
Name starts with H
ChefTec Software by Culinary Software Services
Hazelnut Chocolate Mousse
Hazelnut Stuffed Mushrooms
Hazelnut Torte
Hearty Tomato Sauce
Heirloom tomato and Mandarin Orange Salsa
Herb Butter
Herb cream cheese
Herb Garlic Oil
Herb Potato Crepes
Herb Potato Crepes with a Spicy Ginger Sauce - $6.50
Herbed French Bread
Herbed Verjus Reduction-small
Hermit Cheesecake
Homemade Mayo
Homemade Mayonnaise
Honey Ginger Glaze
Honey Mustard Soy Sauce
Honey Mustard Soy Sauce for Tuna
Honey Soy and Ginger Sesame Oil
Horse Radish Sauce
Horseradish Blue Cheese Sauce
Horseradish Blue Cheese Sauce_2
Horseradish Bourbon Steak Sauce
Horseradish Cream Sauce
Horseradish Mustard Crust
Horseradish Mustard Crust for Pork
Horseradish Sauce
Hot Salsa
Hummus White Bean
Hummus, White Bean and Ramp
Husk Cherry Basil Sauce
Husk Cherry Broth
Husk Cherry Glaze
Husk Cherry Relish
Hydroponic Bib Letttuce Rolls
Hazelnut Chocolate Mousse


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

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

Plate/Store
Tools

Quantity     Unit     Ingredient
24     oz     Hazelnut Chocolate
0.67     cup     heavy whipping cream cups Mascarpone
0.67     cup     water
½     cup     corn syrup pureed)
¼     cup     hazelnut liquer stock
16     oz     mascarpone
2     cup     heavy whipping cream
¼     cup     sugar chiffonade


Procedure
Prepared by Imported Recipes
Hazelnut Stuffed Mushrooms


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
182         button mushrooms
¾     cup     thinly sliced green onions or chives half crosswise
6         minced cloves garlic
3     tbl     butter
1½     cup     toasted and finely chopped hazelnuts (optional garnish)
¾     cup     dry bread crumbs chocolate
¾     cup     grated fresh parmesan
6     tbl     sour cream
3     tbl     chopped fresh basil
¾     tsp     ground pepper
1½     cup     white wine


Procedure
Prepared by Imported Recipes
Hazelnut Torte


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

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

Plate/Store
Tools

Quantity     Unit     Ingredient
0.33     cup     lite brusagor
1     tbl     flour half crosswise
¾     tsp     salt
5     No Unit     chopped bitter-sweet chocolate ounces
6     No Unit     large egg (optional garnish)
0.33     cup     extra fine granulated sugar chocolate


Procedure
Prepared by Imported Recipes
Hearty Tomato Sauce


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

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

Plate/Store
Tools

Quantity     Unit     Ingredient
¼     cup     minced garlic
2     cup     diced white onion radicchio)
2     cup     diced celery
5     lb     chopped tomatoes liquid)
¼     cup     chopped basil pureed
0.13     cup     chopped sage
1½     cup     sugar
10     oz     tomato paste but do not process)
1     cup     red wine
1         salt and pepper to taste


Procedure
Prepared by Imported Recipes
Heirloom tomato and Mandarin Orange Salsa


Categories _1_Spring, _2_Summer, 8-Compote
Locations
PLU

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

Plate/Store
Tools

Quantity     Unit     Ingredient
1     cup     Ingredients


Procedure
Prepared by Imported - need recipe
Herb Butter


Categories
Locations
PLU

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

Plate/Store
Tools

Quantity     Unit     Ingredient
1     lb     butter
1     tbl     fresh thyme
1     tsp     zest only lemon
2     tbl     wash and trim parsley
0     No Unit     salt and pepper


Procedure
  • Soften butter.
  • Combine all ingredients and beat in mixer until well incorporated.
  • Adjust seasoning.

Prepared by David Whiting
Herb cream cheese


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     tsp     basil
1     tsp     tarragon half crosswise
1     tsp     chervil
1         minced Garlic teaspoon


Procedure
Prepared by Imported Recipes
Herb Garlic Oil


Categories
Locations
PLU

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

Plate/Store
Tools

Quantity     Unit     Ingredient
1½     lb     fresh basil full case of basil
1½     lb     peeled garlic
3     tbl     dried oregano
64     fl oz     olive extra virgin oil estimated


Procedure
  • REmove and stem fresh basil, reserving leaves.
  • Place basil leaves into robo with a large handful of peeled garlic
  • Add enough oil to help puree ingredients.
  • Pour pesto into bucket
  • Add oregano to pesto and mix well
  • Adjust texture with oil, label and store in walk-in.

Prepared by David Whiting
Herb Potato Crepes


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
Herb Potato Crepes with a Spicy Ginger Sauce - $6.50


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

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

Plate/Store
Tools

Quantity     Unit     Ingredient
1     cup     Ingredients


Procedure
Prepared by Imported - menu titles only
Herbed French 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
0.67     oz     yeast
¾     oz     salt half crosswise
3     lb     bread flour
2     tbl     rosemary
1     tbl     garlic (optional garnish)
1     tbl     parsley chocolate
½     tsp     pepper


Procedure
Prepared by Imported Recipes
Herbed Verjus Reduction-small


Categories
Locations
PLU

Yield   2½ qt     Prep  
Portion Size   0     Cook  
Num Portions   0     Finish  
          Shelf  

Plate/Store
Tools

Quantity     Unit     Ingredient
2     qt     white verjus
4     tbl     peeled garlic
1     tbl     fresh thyme
1     tbl     fresh sage
1     tbl     fresh rosemary
2½     cup     extra fine granulated sugar


Procedure
  • Combine ingredients into a saucepan and bring to a simmer.
  • Reduce to syrup like consistency.
Keeps for one month in refrigerator


Prepared by Red Newt

Hermit Cheesecake


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

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

Plate/Store
Tools

Quantity     Unit     Ingredient
0     ea     er snap crust with 1/4 cup currants radicchio)
0     ea     z cream cheese liquid)
¼     cup     brown sugar (packed) pureed
2     tbl     flour
1     tsp     vanilla
½     tsp     cinnamon but do not process)
½     tsp     ginger
¼     tsp     nutmeg
¼     tsp     cloves
5         egg
½     cup     cranberries
1     cup     apricots


Procedure
Prepared by Imported Recipes
Homemade Mayo


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     No Unit     whole eggs
1     tbl     dijon half crosswise
1     pinch     - to taste salt and pepper
¼     cup     lemon juice
2     cup     oil ( vegetable or oil) (optional garnish)
1     No Unit     minced chipoltes chocolate
1     No Unit     minced Garlic teaspoon
1     tsp     sea salt


Procedure
Prepared by Imported Recipes
Homemade Mayonnaise


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

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

Plate/Store
Tools

Quantity     Unit     Ingredient
2         egg yolks
1         whole eggs half crosswise
1     tbl     dijon mustard
¼     cup     lemon juice
2     cup     vegetable or olive oil (optional garnish)
2         salt and pepper to taste chocolate


Procedure
Prepared by Imported Recipes
Honey Ginger Glaze


Categories
Locations
PLU

Yield   4 cup     Prep  
Portion Size   0     Cook  
Num Portions   0     Finish  
          Shelf  

Plate/Store
Tools

Quantity     Unit     Ingredient
1     fl oz     olive extra virgin oil
2     tbl     minced fresh ginger
1     tbl     minced peeled garlic
1     cup     white wine
3     cup     honey
1     cup     house chicken stock
½     tsp     ground ginger
0     No Unit     salt and pepper


Procedure
  • Saute ginger and garlic in oil.
  • Add white wine and simmer until reduced by half.
  • Add honey, chicken stock, and ground ginger.
  • Adjust seasonings.
  • Strain.

Prepared by Red Newt
Honey Mustard 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
1     cup     honey
1     cup     soy sauce half crosswise
1         chopped Garlic teaspoon


Procedure
Prepared by Imported Recipes
Honey Mustard Soy Sauce for Tuna


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     honey
1     cup     soy sauce half crosswise
1     tbl     dijon mustard
1     tsp     chopped garlic


Procedure
Prepared by Imported Recipes
Honey Soy and Ginger Sesame Oil


Categories
Locations
PLU

Yield   8 cup     Prep  
Portion Size   1 fl oz     Cook  
Num Portions   64     Finish  
          Shelf  

Plate/Store
Tools

Quantity     Unit     Ingredient
2     cup     soy sauce
2     cup     honey
8     oz     minced fresh ginger
2     oz     minced peeled garlic
4     cup     sesame oil


Procedure
  • Combine the soy and honey and reduce to a glaze. Pour in squirt bottle.
  • Heat the sesame oil and cook in the garlic and ginger to infuse the flavor. Strain and pour in squirt bottle.
  • Drizzle oil on plate and drizzle soy glaze on top of oil.

Prepared by Red Newt
Horse Radish 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     mayonnaise
1     cup     horse radish half crosswise
1¼     cup     sour cream
½     cup     parmesan
¼     cup     chopped fine chives (optional garnish)
1     tbl     sugar chocolate
1         salt and pepper 1


Procedure
Prepared by Imported Recipes
Horseradish Blue Cheese 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     cup     crumbly blue cheese
1½     cup     heavy cream half crosswise
2     cup     shredded fresh horseradish
1     cup     heavy creamy
1     tbl     minced garlic (optional garnish)
¼     cup     chopped parsley chocolate
0         salt and pepper 1


Procedure
Prepared by Imported Recipes
Horseradish Blue Cheese Sauce_2


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         crumbled blue cheese cups
1½     cup     heavy cream half crosswise
1     cup     heavy cream
1         minced Garlic tablespoon
¼         chopped parsley cup (optional garnish)
0         salt and pepper 1 chocolate


Procedure
Prepared by Imported Recipes
Horseradish Bourbon Steak Sauce


Categories
Locations
PLU

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

Plate/Store
Tools

Quantity     Unit     Ingredient
8     oz     butter
4     oz     minced peeled garlic
4     oz     horseradish
1     oz     freshly ground whole black pepper
4     oz     fresh oregano
8     oz     flour
1     qt     bourbon
1     gal     veal Stock
1¼     cup     sugar
2     tbl     kosher salt
2     qt     heavy cream


Procedure
  • Sweat garlic, horseradish, black pepper, and oregano in butter until cooked through.
  • Add flour and make a small roux.
  • Add bourbon and simmer for a few minutes to cook out the alcohol.
  • Add Veal Stock sugar and salt.
  • Reduce until thick.
  • Add heavy cream and bring back to a simmer.
  • After about 20 minutes, adjust seasoning and check consistency.

Prepared by Red Newt
Horseradish Cream Sauce


Categories
Locations
PLU

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

Plate/Store
Tools

Quantity     Unit     Ingredient
2     qt     heavy cream
1     tbl     minced peeled garlic
½     cup     ground horseradish root
4     ea     yolks only egg
0     No Unit     salt and pepper


Procedure
  • Heat cream with garlic and horseradish.
  • Allow to simmer on low heat for an hour or so.
  • Strain cream being sure to push out all the liquid.
  • Taste and season
  • Temper with egg yolks and thicken.

Prepared by Red Newt
Horseradish Mustard Crust


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

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

Plate/Store
Tools

Quantity     Unit     Ingredient
2     cup     bread crumbs
0.67     cup     dijon mustard half crosswise


Procedure
Prepared by Imported Recipes
Horseradish Mustard Crust for Pork


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     finely chopped horseradish
2     cup     bread crumbs half crosswise
0.67     cup     dijon mustard


Procedure
Prepared by Imported Recipes
Horseradish 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     mayonnaise
1     cup     sour cream
¼     cup     horseradish
0     No Unit     taste salt and pepper


Procedure
Prepared by Imported Recipes
Hot 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         can Muir Glen diced tomatoes
3     cup     diced red onion half crosswise
3         minced jalapenos
1     tbl     cayenne pepper
2     tbl     minced garlic (optional garnish)
¼     cup     minced plus 2 tablespoons fresh oregano chocolate
1½     cup     chopped cilantro
1         salt and pepper 1


Procedure
Prepared by Imported Recipes
Hummus White Bean


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

Yield   3 qt     Prep  
Portion Size   1 oz     Cook  
Num Portions   12     Finish  
          Shelf  

Plate/Store
Tools

Quantity     Unit     Ingredient
45     oz     navy beans
0.33     cup     tahini
2     cup     chopped fennel bulb
4     tbl     minced peeled garlic
4     tbl     lemon juice
¼     cup     chopped fresh chives
0     No Unit     salt and pepper


Procedure
Prepared by Imported Recipes
Hummus, White Bean and Ramp


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

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

Plate/Store
Tools

Quantity     Unit     Ingredient
45     oz     navy beans
0.33     cup     tahini
2     cup     chopped ramp
2     tbl     minced peeled garlic
4     tbl     lemon juice
    to taste     salt and pepper


Procedure
  • Combine ingredients and puree.
  • Adjust seasonings.

Prepared by Red Newt
Husk Cherry Basil Sauce


Categories
Locations
PLU

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

Plate/Store
Tools

Quantity     Unit     Ingredient
4     lb     husked husk cherries
4     oz     Roasted Garlic
1     gal     house chicken stock
1     bottle     white wine
2     oz     fresh basil
1     qt     heavy cream
0     No Unit     salt and pepper


Procedure
  • Combine all ingredients except cream in a saucepan.
  • Simmer for about an hour.
  • Puree.
  • Add cream.
  • Season to taste.

Prepared by Red Newt
Husk Cherry Broth


Categories
Locations
PLU

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

Plate/Store
Tools

Quantity     Unit     Ingredient
4     lb     husked husk cherries
4     oz     Roasted Garlic
1     gal     house chicken stock
1     bottle     white wine
0     No Unit     salt and pepper


Procedure
  • Combine all ingredients in a saucepan.
  • Simmer for about an hour.
  • Puree.
  • Season to taste.

Prepared by David Whiting
Husk Cherry Glaze


Categories
Locations
PLU

Yield   4 cup     Prep  
Portion Size   0     Cook  
Num Portions   0     Finish  
          Shelf  

Plate/Store
Tools

Quantity     Unit     Ingredient
3     cup     husk cherries
1     tbl     minced peeled garlic
1     tbl     minced fresh ginger
2     cup     white wine
4     cup     water
2     ea     bay leaf
1     tsp     chopped fresh thyme


Procedure
Prepared by Red Newt
Husk Cherry Relish


Categories
Locations
PLU

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

Plate/Store
Tools

Quantity     Unit     Ingredient
2     cup     husk cherries
2     cup     diced yellow onion
1     tbl     minced peeled garlic
1     tbl     minced fresh ginger
1     fl oz     olive extra virgin oil


Procedure
Prepared by Red Newt
Hydroponic Bib Letttuce Rolls


Categories
Locations
PLU

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

Plate/Store
Tools

Quantity     Unit     Ingredient
¼     head     bibb lettuce
0     No Unit     rice noodles
½     ea     avocado
3     oz     julienne red bell pepper
2     fl oz     lemon white balsamic viniagrette


Procedure
Prepared by Red Newt
ChefTec Software by Culinary Software Services