CSS Recipes Name starts with L
Name starts with L
ChefTec Software by Culinary Software Services
Lady Fingers
Lamb Stuffing
Lamb stuffing with apricots and mint
Lamb with cilantro and Balsamic vinegar
Lasagna, Zucchini
Lavender Chardonnay Cream Sauce
Lavender chevre filling
Lavender Chevre filling for Chicken 1
Lavender Roulade
Lavender Roulade with a Vanilla Mousse served with Raspberry Coulis 7
Lavender Roulade with a Vanilla Mousse served with Raspberry Coulis $7
Lavender Tuilles
Lavender White Wine Sauce
Lavender White Wine Sauce_2
Leek Red Pepper Relish
Lemon Basil Wine Sauce
Lemon Buttermilk Dressing
Lemon Cake Roll
Lemon Caper Butter
Lemon Chevre Stuffing
Lemon Chiffon Cheesecake
Lemon chiffon cheesecake with a rhubarb sauce
Lemon Cookie
Lemon Cream Sauce
Lemon Creme Brulee
Lemon Curd
Lemon Curd Mousse
Lemon Dijon Vinaigrette
Lemon Garlic Cream Sauce
Lemon Garlic Mascarpone
Lemon Ginger Sauce
Lemon Mascarpone Cheesecake
Lemon Mascarpone Cheesecake with Raspberry crme Anglaise 8
Lemon Mascarpone Cheesecake with Raspberry crme Anglaise $8
Lemon Mascarpone Mousse
Lemon Mascarpone Mousse in an Almond Tuile with Rhubarb Sauce
Lemon Mousse
Lemon Mousse with a Lemon Cookie $6
Lemon Parsley Ravioli
Lemon Risotto
Lemon Roasted Garlic Cream Sauce
Lemon Saffron Sauce
Lemon Sauce
Lemon Tarragon Chevre for Chicken Sandwhiches
Lemon Tarragon Chevre for Chicken Sandwich
Lemon tarragon chicken
Lemon Tarragon Cream Sauce
Lemon Tarragon Marinade
Lemon Tartlets
Lemon Tiramisu
lemon Vinaigrette
Lemon White Wine Sauce (12 servings)
Lentil Bean Sauce
Lentil Bean Sauce (for Terrine)
Lentil Hummus
Lentil Portabella Stuffing
Lentil Salad with Feta, red Onion and Apples
Lentils and Carrots with Marjoram
Lime Cilantro Sauce for Fish
Lime Cilantro Vinaigrette (32 servings)
Lime Glaze
Lime Rum Sauce
Lime Vinaigrette
Linzer Torte Bars 1
Loaf bread
Lobster stuffing
Lovage Cream Sauce
Lovage Pesto
Lunch Side


Lady Fingers


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

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

Plate/Store
Tools

Quantity     Unit     Ingredient
0.67     cup     cake flour
0.67     cup     sugar half crosswise
2         whole eggs
4         egg whites


Procedure
Prepared by Imported Recipes


Lamb Stuffing


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
4         egg
¾         cubed of a large mixing bowl of fresh bread liquid)
½     cup     chopped fresh thyme (reserve 1 1/3 cup liquid)
1     cup     chopped fresh mint
2     cup     minced shallots
½     cup     minced garlic
1     lb     butter
2     cup     white wine picked over
    cup     apricots
2         salt and pepper 1


Procedure
Prepared by Imported Recipes


Lamb stuffing with apricots and mint


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
4         egg
¾         big silver bowl cubed bread liquid)
½     cup     fresh thyme (reserve 1 1/3 cup liquid)
1     cup     fresh mint
2     cup     minced shallots
½     cup     minced garlic
1     lb     butter
    cup     videl semi- dry white wine picked over
2         salt and pepper 1
    cup     apricots


Procedure
Prepared by Imported Recipes


Lamb with cilantro and Balsamic vinegar


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
½     cup     fresh cilantro
3     clove     garlic half crosswise
5     tbl     olive oil
3     tbl     balsamic vinegar
0.13     tsp     pepper (optional garnish)
10     lb     boned 2 x 5# leg of lamb
10         bunch of fresh cilantro


Procedure
Prepared by Imported Recipes


Lasagna, Zucchini


Categories
Locations
PLU

Yield   3 hotel-deep-half     Prep  
Portion Size   1 slice     Cook  
Num Portions   24     Finish  
          Shelf  

Plate/Store
Tools

Quantity     Unit     Ingredient
12     sheet     pasta sheets
    lb     Riccotta Cheese Filling
4     cup     Sauce Roasted Garlic Cream
5     lb     sliced, oven roasted zucchini
2     lb     roasted red pepper
9     oz     fresh spinach
    lb     shredded mozzarella cheese


Procedure

MAKES THREE HALF PANS

  • Mis en place the above ingredients.
  • Spray 3 4-inch deep half hotel pans with pan coating.
  • In each pan, layer the ingredients as follows, starting from the bottom of the pan.
    2 oz cream sauce

    --------------1 ea Pasta Sheet-----------------------------

    6.5 oz Ricotta Cheese Filling    

    6 oz zucchini

    2 oz red peppers    

    1 oz spinach

    3 oz shredded mozzarella

    2 oz cream sauce

    --------------1 ea Pasta Sheet-----------------------------

    6.5 oz Ricotta Cheese Filling    

    6 oz zucchini

    2 oz red peppers        

    1 oz spinach

    3 oz shredded mozzarella

    2 oz cream sauce

    --------------1 ea Pasta Sheet-----------------------------

    6.5 oz Ricotta Cheese Filling    

    6 oz zucchini

    2 oz red peppers

    1 oz spinach

    3 oz shredded mozzarella

    2 oz cream sauce

    --------------1 ea Pasta Sheet-----------------------------

    4 oz cream sauce

    8 oz shredded mozzarella

  • Cover with foil and bake in the convection oven for 45 minutes at 375 degrees.
  • Cut into 8 slices after it has cooled and set.
        


Prepared by Red Newt



Lavender Chardonnay Cream Sauce


Categories _1_Spring, _2_Summer, 6-Sauces
Locations
PLU

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

Plate/Store
Tools

Quantity     Unit     Ingredient
1     cup     Chardonnay
1     tbl     lavender liquid)
5     cup     heavy cream (reserve 1 1/3 cup liquid)
1     tbl     garlic
2     cup     Chardonnay
1     tsp     lavender
5     No Unit     egg yolks
5     No Unit     salt and pepper 1 picked over


Procedure
Prepared by Imported - need recipe


Lavender chevre filling


Categories
Locations
PLU

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

Plate/Store
Tools

Quantity     Unit     Ingredient
3     lb     chevre cheese
1     lb     cream cheese
1     ea     juiced and zested orange
2     ea     juiced and zested lemon
½     cup     lavender dry
3     tbl     honey
½     cup     lavender fresh
¼     cup     minced garlic
1     tbl     chopped fresh thyme
1     tbl     chopped fresh sage
1     ea     minced red onion


Procedure

-combine all in mixer

-mix well


Prepared by Culinary Software Services



Lavender Chevre filling for Chicken 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
1     tsp     minced garlic
10     lb     chevre cheese sheet
½     tbl     lavender (reserve 1 1/3 cup liquid)
0     No Unit     salt and pepper 1
8     oz     cream


Procedure
Prepared by Import_needed_rec_010206


Lavender Roulade


Categories _2_Summer, 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


Lavender Roulade with a Vanilla Mousse served with Raspberry Coulis 7


Categories _2_Summer, 0-CB-2008, 0-CB-FirstDraft, 5-Desserts
Locations
PLU

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

Plate/Store
Tools

Quantity     Unit     Ingredient
1     cup     Ingredients


Procedure
Prepared by Imported - menu titles only


Lavender Roulade with a Vanilla Mousse served with Raspberry Coulis $7


Categories _2_Summer, 0-CB-2008, 0-CB-FirstDraft, 5-Desserts
Locations
PLU

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

Plate/Store
Tools

Quantity     Unit     Ingredient
1     cup     Ingredients


Procedure
Prepared by Imported - menu titles only


Lavender 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
1     cup     + 1 1/4 teaspoon egg white
3         melted and cooled uncooked oatmeal tablespoons half crosswise
¼     cup     + 1 1/2 teaspoon Flour
½         fresh lavander tablespoon


Procedure
Prepared by Imported Recipes


Lavender White Wine Sauce


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

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

Plate/Store
Tools

Quantity     Unit     Ingredient
1     cup     Ingredients


Procedure
Prepared by Imported - need recipe


Lavender White Wine 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
8     cup     chicken stock
4     cup     white wine half crosswise
¼     cup     honey
2     tbl     minced garlic
2     tbl     dry lavender (optional garnish)
2     No Unit     salt and pepper to taste
2     tbl     cornstarch


Procedure
Prepared by Imported Recipes


Leek Red Pepper Relish


Categories
Locations
PLU

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

Plate/Store
Tools

Quantity     Unit     Ingredient
4     cup     diced shallots
½     cup     butter
4     cup     diced red pepper
3     cup     diced leek
2     tsp     balsamic vinegar
1     tbl     sugar
½     cup     chopped parsley


Procedure

carmalize shallots in butter

add peppers and leeks, cook down until all liquid is reduced

add parsley, sugar, and balsamic


Prepared by Culinary Software Services



Lemon Basil Wine Sauce


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

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

Plate/Store
Tools

Quantity     Unit     Ingredient
4     cup     chicken stock
2     cup     dry white wine half crosswise
1     tbl     minced garlic
1     No Unit     lemon zested
1     No Unit     lemon juiced (optional garnish)
½     cup     chopped basil
1     tbl     cornstarch
1     No Unit     salt and pepper 1


Procedure
Prepared by Imported Recipes


Lemon Buttermilk Dressing


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


Lemon Cake Roll


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     all purpose flour
    tsp     baking powder 1 half crosswise
4         egg
4         egg whites
0.67     cup     sugar (optional garnish)
¼     tsp     salt
2     tbl     melted, room temp. butter
2     tsp     lemon zest


Procedure
Prepared by Imported Recipes


Lemon Caper Butter


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


Lemon Chevre Stuffing


Categories
Locations
PLU

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

Plate/Store
Tools

Quantity     Unit     Ingredient
1     lb     chevre cheese
1     tbl     lemon zest
1     tbl     fresh thyme
1     tbl     fresh sage
1     tbl     minced peeled garlic
0     No Unit     salt
0     No Unit     pepper


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

Prepared by David Whiting


Lemon Chiffon Cheesecake


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

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

Plate/Store
Tools

Quantity     Unit     Ingredient
2     cup     graham cracker crumbs
4     tbl     melted margarine
    lb     cream cheese room temperature
1     cup     extra fine granulated sugar
5     ea     egg
3     tsp     fresh lemon juice
1     tsp     vanilla extract
4     cup     sour cream
1     cup     sugar
1     tsp     vanilla extract


Procedure
Prepared by Imported Recipes


Lemon chiffon cheesecake with a rhubarb sauce


Categories _1_Spring, 0-CB-2008, 0-CB-FirstDraft, 5-Desserts
Locations
PLU

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

Plate/Store
Tools

Quantity     Unit     Ingredient


Procedure
Prepared by Imported Recipes


Lemon Cookie


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

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

Plate/Store
Tools

Quantity     Unit     Ingredient
1     cup     Ingredients


Procedure
Prepared by Imported - need recipe


Lemon 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
1     cup     Ingredients


Procedure
Prepared by Imported - need recipe


Lemon Creme Brulee


Categories _1_Spring, 0-CB-2008, 0-CB-FirstDraft, 5-Desserts
Locations
PLU

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

Plate/Store
Tools

Quantity     Unit     Ingredient
8     cup     heavy cream
1     cup     milk
1     cup     extra fine granulated sugar
9     ea     egg
9     ea     egg yolks only
4     ea     zested, juiced lemon
1     ea     vanilla beans scraped and pod


Procedure
  • Heat cream, milk, sugar, and vanilla beans until almost boiling.
  • Temper in all eggs and stir constantly on medium heat until thickened.
  • Taste and adjust as necessary.
  • Strain mixture and pour evenly into creme brulee dishes.
  • Place dishes into large pan and add hot water so that the water level is halfway up the sides of the dishes.
  • Cook at 275 degrees in a standard oven for about 35 minutes, checking every 15 minutes.
  • Creme Brulee should be "set" but not dry. Chill overnight before serving.

Prepared by Imported Recipes


Lemon Curd


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

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

Plate/Store
Tools

Quantity     Unit     Ingredient
1     ea     egg
2     ea     whites only egg
¾     cup     extra fine granulated sugar
4     ea     juiced lemon
1     tbl     lemon zest
2     tbl     butter


Procedure
  • Whisk egg, egg whites, and lemon juice and strain into heavy bottom pan. Add sugar and zest. Add butter and cook over medium heat, whisking constantly until thickened (5-7 minutes) ( curd will thicken as it cooks).
  • Transfer to bowl and allow to cool. Cover and refrigerate.
  • Can be made two days ahead.

Prepared by Imported Recipes


Lemon Curd Mousse


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

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

Plate/Store
Tools

Quantity     Unit     Ingredient
1     tsp     powdered gelatin
4     tsp     water
1     cup     warm Lemon Curd
1     cup     heavy cream
1     tbl     extra fine granulated sugar


Procedure
  • Mix gelatin and water together.
  • Stir over medium-low heat until gelatin is dissovled. Whisk warm gelatin into 1/2 cup warm curd.
  • Add warm gelatin-curd mixture into remainder of curd.
  • Cool to room temperature.
  • Whip heavy cream with sugar until soft peaks.
  • Fold into room temperature gelatin-curd mixture.
  • Refrigerate overnight-mousse will be firm.

Prepared by Imported - need recipe


Lemon Dijon 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
8     cup     olive oil
    cup     white wine vinegar half crosswise
    cup     white wine
    cup     lemon juice
½     cup     fresh tarragon (optional garnish)


Procedure
Prepared by Imported Recipes


Lemon 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   8     Finish  
          Shelf  

Plate/Store
Tools

Quantity     Unit     Ingredient
3     No Unit     zest and juice lemons
3     cup     Roasted Garlic
2     qt     plus 2 cups heavy cream
3     ea     egg yolks whisked (to thicken)
0     No Unit     S+P to taste


Procedure
Prepared by Imported Recipes


Lemon Garlic 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


Lemon Ginger Sauce


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

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

Plate/Store
Tools

Quantity     Unit     Ingredient
4         diced and sauteed shallots
4         zest of 4 lemons half crosswise
4         juice of 4 lemons
1     tbl     minced garlic
2     cup     white wine (optional garnish)
2         chicken stock
2         thyme
2         cornstarch to thicken


Procedure
Prepared by Imported Recipes


Lemon Mascarpone Cheesecake


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

Yield   0 No Unit     Prep  
Portion Size   0 No Unit     Cook  
Num Portions   14     Finish  
          Shelf  

Plate/Store
Tools

Quantity     Unit     Ingredient
35     oz     mascarpone cheese
8     oz     cream cheese
2     tbl     all purpose flour
    cup     sugar
5     No Unit     egg stock
0.33     cup     lemon juice
1     tsp     vanilla extract
1     tbl     lemon zest


Procedure
Prepared by Imported - need recipe


Lemon Mascarpone Cheesecake with Raspberry crme Anglaise 8


Categories _2_Summer, 0-CB-2008, 0-CB-FirstDraft, 5-Desserts
Locations
PLU

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

Plate/Store
Tools

Quantity     Unit     Ingredient
1     cup     Ingredients


Procedure
Prepared by Imported - menu titles only


Lemon Mascarpone Cheesecake with Raspberry crme Anglaise $8


Categories _2_Summer, 0-CB-2008, 0-CB-FirstDraft, 5-Desserts
Locations
PLU

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

Plate/Store
Tools

Quantity     Unit     Ingredient
1     cup     Ingredients


Procedure
Prepared by Imported - menu titles only


Lemon Mascarpone Mousse


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

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

Plate/Store
Tools

Quantity     Unit     Ingredient
1     cup     Ingredients


Procedure
Prepared by Imported - need recipe


Lemon Mascarpone Mousse in an Almond Tuile with Rhubarb Sauce


Categories _1_Spring, 0-CB-2008, 0-CB-FirstDraft, 5-Desserts
Locations
PLU

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

Plate/Store
Tools

Quantity     Unit     Ingredient
1     cup     Ingredients


Procedure
Prepared by Imported - menu titles only


Lemon Mousse


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

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

Plate/Store
Tools

Quantity     Unit     Ingredient
1     cup     Ingredients


Procedure
Prepared by Imported - need recipe


Lemon Mousse with a Lemon Cookie $6


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


Lemon Parsley Ravioli


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 - need recipe


Lemon Risotto


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         sauteed in olive oil spanish onions
5     cup     arborio rice half crosswise
12         hot vegetable stock cups
½     cup     lemon juice
0         zest of 2 lemons (optional garnish)
½     cup     white wine
0         salt and pepper 1


Procedure
Prepared by Imported Recipes


Lemon Roasted Garlic Cream Sauce


Categories
Locations
PLU

Yield   2 gal     Prep  
Portion Size   ¼ cup     Cook  
Num Portions   128     Finish  
          Shelf  

Plate/Store
Tools

Quantity     Unit     Ingredient
12     ea     juiced lemon
2     gal     heavy cream
12     oz     roasted peeled garlic
12     ea     yolks only egg
1     oz     chopped wash and trim parsley


Procedure
  • Puree roasted galic into a small amount of the cream.
  • Add the rest of the cream and bring to a simmer in a sauce pan.
  • Temper the egg yolks with the hot cream and add them to the sauce.
  • Allow to simmer gently so until thick.
  • Season to taste with salt and pepper

Prepared by Red Newt


Lemon Saffron 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         minced shallots
    cup     vegetable stock half crosswise
1     cup     white wine
2         juiced and zested lemons
2     tbl     parsley (optional garnish)
1     tbl     thyme
½     tbl     saffron
1     tbl     honey
1         salt and pepper 1


Procedure
Prepared by Imported Recipes


Lemon Sauce


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     lemonade
1     cup     fresh lemon juice florets with 1 inch stems
¼     cup     sugar
2     tsp     corn starch 2 quarters


Procedure
Prepared by Imported Recipes


Lemon Tarragon Chevre for Chicken Sandwhiches


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
    lb     chevre
¼     cup     chopped fresh tarragon 1/2 inch cubes
0         zest of 3 lemons
0         juice of 3 lemons
2     tbl     minced garlic (optional garnish)
2         salt and pepper 1


Procedure
Prepared by Imported Recipes


Lemon Tarragon Chevre for Chicken Sandwich


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
¼     No Unit     chopped, fresh tarragon cup
3     No Unit     juice from and zest lemons 1/2 inch cubes
2     tbl     garlic
2     No Unit     salt and pepper 1


Procedure
Prepared by Imported Recipes


Lemon tarragon chicken


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

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

Plate/Store
Tools

Quantity     Unit     Ingredient
4     cup     olive oil
2     cup     lemon juice 1/2 inch cubes
1         chopped tarragon cup
4         minced Garlic teaspoons
4         salt and pepper 1 (optional garnish)


Procedure
Prepared by Imported Recipes


Lemon Tarragon 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     pt     heavy cream
7     No Unit     whisked together egg yolks 1/2 inch cubes
1     tbl     pureed with heavy cream roasted garlic
1     No Unit     zest of 3 lemons
1     No Unit     juice of 3 lemons (optional garnish)
2     tbl     chopped finely fresh tarragon
2     No Unit     salt and pepper 1


Procedure
Prepared by Imported Recipes


Lemon Tarragon Marinade


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

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

Plate/Store
Tools

Quantity     Unit     Ingredient
4     cup     olive oil
2     cup     lemon juice 1/2 inch cubes
2     cup     white wine
2     No Unit     handfuls fresh tarragon
8     No Unit     garlic cloves (optional garnish)
8     No Unit     salt and pepper 1


Procedure
Prepared by Imported Recipes


Lemon Tartlets


Categories
Locations
PLU

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

Plate/Store
Tools

Quantity     Unit     Ingredient
2     ea     Pastry Shells
2     tbl     Lemon Curd
1     tsp     confectioner sugar


Procedure
  • Not more than 1 1/2 hours before serving, spoon 1 T lemon curd into each tartlet shell and dust with confectioners sugar.
  • Place raspberry puree on plate.
  • Place tartlets in pool of puree.
  • Dust with confectioners sugar.

Prepared by David Whiting


Lemon Tiramisu


Categories _1_Spring, 0-CB-2008, 0-CB-FirstDraft, 5-Desserts
Locations
PLU

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

Plate/Store
Tools

Quantity     Unit     Ingredient
1     cup     Ingredients


Procedure
Prepared by Imported - need recipe


lemon Vinaigrette


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


Lemon White Wine Sauce (12 servings)


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

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

Plate/Store
Tools

Quantity     Unit     Ingredient
1     cup     Riesling
2     cup     chicken or veg stock
½     No Unit     zested and juiced lemons
½     tbl     chopped fresh thyme
    tsp     honey
¾     tsp     chopped garlic
¾     tsp     olive oil
0     No Unit     salt and pepper 1 but do not process)


Procedure
Prepared by Imported Recipes


Lentil Bean 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
4     cup     vegetable stock
1     cup     white wine radicchio)
1         salt and pepper 1
1         minced Garlic tablespoon liquid)
1         chopped parsley tablespoon pureed
1         chopped thyme tablespoon


Procedure
Prepared by Imported Recipes


Lentil Bean Sauce (for Terrine)


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
6     cup     cooked lentils
4     cup     vegetable stock radicchio)
1     cup     white wine
1     tbl     minced garlic liquid)
1     tbl     chopped parsley pureed
1     tbl     chopped thyme
1     tbl     cornstarch
1         salt and pepper 1 but do not process)


Procedure
Prepared by Imported Recipes


Lentil Hummus


Categories
Locations
PLU

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

Plate/Store
Tools

Quantity     Unit     Ingredient
6     cup     cooked lentils
0.33     cup     tahini
    cup     great northern, can beans
4     tbl     minced peeled garlic
4     tbl     lemon juice
¼     cup     chopped fresh chives
    to taste     salt and pepper


Procedure
  • Combine all ingredients except chives in a food processor and puree.
  • Add chives, adjust seasonings.

Prepared by Red Newt


Lentil Portabella Stuffing


Categories
Locations
PLU

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

Plate/Store
Tools

Quantity     Unit     Ingredient
8     cup     lentils
3     cup     chiffonade swiss chard
2     cup     dry black currants
1     tbl     fresh thyme
1     tbl     fresh sage
    cup     walnut pieces
3     cup     diced carrot
2     cup     diced yellow onion


Procedure
  • Combine all ingredients.

Prepared by David Whiting


Lentil Salad with Feta, red Onion and Apples


Categories _3_Fall, _4_Winter, 0-CB-2008, 0-CB-FirstDraft, 3-Salads
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


Lentils and Carrots with Marjoram


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     tbl     olive oil
1         chopped onion large
2         sliced into rounds Carrots large 1/2 inch cubes
2         minced garlic cloves large
1     cup     dried lentils
2     cup     (or more) chicken broth (optional garnish)
1         dried majoram teaspoon
1         salt and pepper 1


Procedure
Prepared by Imported Recipes


Lime Cilantro Sauce for Fish


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

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

Plate/Store
Tools

Quantity     Unit     Ingredient
1     tbl     minced garlic
1         bottle of Chardonnay 1/2 inch cubes
2     cup     water
½     cup     lime juice
¼     cup     chopped cilantro (optional garnish)
1         bottle of Mirin
1         salt and pepper 1


Procedure
Prepared by Imported Recipes


Lime Cilantro Vinaigrette (32 servings)


Categories _1_Spring, 7-Dressing
Locations
PLU

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

Plate/Store
Tools

Quantity     Unit     Ingredient
    cup     olive oil
½     cup     white wine vinegar
½     cup     white wine
1     tbl     chopped parsley
¾     tsp     minced garlic
5     tbl     sugar
¼     cup     chopped fresh cilantro
1         zest lime
2         juice limes
2         salt and pepper to taste


Procedure
Prepared by Imported Recipes


Lime Glaze


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     red wine vinegar
1     cup     white wine vinegar 1/2 inch cubes
2     cup     white wine
1     cup     lime juice
3     cup     sugar (optional garnish)
2         lemons - Zest


Procedure
Prepared by Imported Recipes


Lime Rum 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
½     cup     rum 1/2 inch cubes
½     cup     lime juice


Procedure
Prepared by Imported Recipes


Lime Vinaigrette


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

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

Plate/Store
Tools

Quantity     Unit     Ingredient
10     cup     olive oil
2     cup     white wine vinegar
2     cup     white wine
1     tbl     minced garlic
    cup     sugar
3     No Unit     zest only lime
5     No Unit     juice only lime
    to taste     salt and pepper


Procedure
Prepared by Imported Recipes


Linzer Torte Bars 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
1     cup     all- purpose flour
1     cup     powdered sugar sheet
½     cup     margarine (reserve 1 1/3 cup liquid)
½     tsp     cinnamon
0.67     cup     raspberry preserves


Procedure
Prepared by DB Import old RECIPE Database


Loaf bread


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         warm water cups
2     oz     yeast 1/2 inch cubes
2     oz     salt
4     oz     shortening
    lb     flour (optional garnish)


Procedure
Prepared by Imported Recipes


Lobster stuffing


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

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

Plate/Store
Tools

Quantity     Unit     Ingredient
2         packages (thawed and coarsley chopped) frozen
5         (4) oz. Small dice bagettes
2         lemons - Zest
2         lemons juiced (optional garnish)
1     tbl     chopped garlic
2         chopped fresh thyme tablespoons
2         salt and pepper 1


Procedure
Prepared by Imported Recipes


Lovage Cream Sauce


Categories
Locations
PLU

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

Plate/Store
Tools

Quantity     Unit     Ingredient
8     cup     chopped lovage
2     tbl     minced peeled garlic
1     bottle     white wine
0     No Unit     salt and pepper
1     qt     heavy cream
3     qt     heavy cream


Procedure
  • Combine lovage, garlic and white wine. Simmer until reduced by half.
  • Add 1 qt heavy cream and return to simmer.
  • Puree.
  • Add 3 more qts of heavy cream. Bring to simmer.

Prepared by David Whiting


Lovage Pesto


Categories
Locations
PLU

Yield   7 cup     Prep  
Portion Size   0     Cook  
Num Portions   0     Finish  
          Shelf  

Plate/Store
Tools

Quantity     Unit     Ingredient
1     lb     choped lovage
3     cup     olive oil
1     cup     chopped parsley
1     cup     shredded parmesan cheese
3     tbl     garlic
1     cup     pine nuts
3     ea     juiced and zested lemon


Procedure

combine all ingredients in robot coupe and process to desired consistancy


Prepared by Culinary Software Services



Lunch Side


Categories
Locations
PLU

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

Plate/Store
Tools

Quantity     Unit     Ingredient
6     fl oz     various soup
1     oz     Salad House Blend


Procedure
Prepared by Red Newt

ChefTec Software by Culinary Software Services