CSS Recipes Name starts with L

Ingredient

lemon juice 1/2 inch cubes

chopped tarragon cup

minced Garlic teaspoons

salt and pepper 1 (optional garnish)

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 crŠme Anglaise 8
Lemon Mascarpone Cheesecake with Raspberry crŠme 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
2½	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
2½	cup	videl semi- dry white wine picked over
2		salt and pepper 1
2½	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
3¾	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
3¼	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
1½	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
1½	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
1½	cup	white wine vinegar half crosswise
1½	cup	white wine
1½	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
1¼	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 crŠme 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 crŠme 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
2¼	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
2½	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

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
2¼	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
1½	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
1½	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
2½	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
1¼	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
7½	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