CSS Recipes Name starts with M
Name starts with M
ChefTec Software by Culinary Software Services
Mac and Cheese
Macadamia Nut Petals
Macadamia Nut Tortes
Macademia Nut Risotto
Macaroni and Cheese
Mandarin Orange Cheesecake
Mandarine Orange Cheesecake served with an Orange Syrup $8
Mango Ramp Chutney for Lambloin
Manicotte Mixture with peas
Manicotti Filling Apple Pork Sausage
Manicotti Mixture
Manicotti mixture - roasted red peppers
Maple Balsamic Sauce for Pork
Maple Glaze for Duck
Maple Sage Sauce
Maple Sauce for Pork
Marcona Almonds
Marcona Almonds - toasted, rosemary scented
Marcucio Peppers
Marinara Sauce
Mascarpone Cream - Orange
Mascarpone Cream - Peach 1
Mascarpone CrŠme
Mayo Chipotle
Mayo Sundried Tomato
Meat Plate
Meatloaf
Meatloaf - 2014
Meatloaf - 2015
Meatloaf - freeform bacon-wrapped
Meatloaf original
Meatloaf w/ carrot and kale
Meatloaf with Hellbender Demi
Melon salsa (for pasta)
Melon Salsa for pasta
menu - restaurant week 2014 dinner
Meringues
Mini Orange Muffins
Mint Chocolate Sauce
Mix Green Salad
Mix Nut Cheese Spread
Mixed Berry Cobbler
Mixed Berry Cobbler_2
Mocha Cheesecake
Mocha Chocolate Pecan Torte
Mocha Crust
Molasses Balsamic Red Wine Sauce
Molasses Chipolte Glaze
Molasses Ginger Cake
Mushroom Bisque
Mushroom Pinenut Caviar
Mushrooms
Mustard - Balsamic Red Wine Sauce
Mustard Cream Sauce
Mustard Cream Sauce for Pork
Mustard Dressing
Mustard Horseradish Crust
Mustard-Balsamic Red Wine Sauce
Mac and Cheese


Categories
Locations
PLU

Yield   1 hotel-deep-half     Prep  
Portion Size   0.1 hotel-deep-half     Cook  
Num Portions   10     Finish  
          Shelf  

Plate/Store
Tools

Quantity     Unit     Ingredient
2     lb     macaroni pasta
1½     qt     heavy cream
½     tbl     kosher salt
2     lb     shredded cheddar white cheese
¾     cup     Japanese bread crumbs
1     lb     monterey jack cheese


Procedure
  • Par Cook macaroni until al dente.
  • Heat cream with salt added.
  • Whisk in cheeses.
  • Combine with macaroni in half-pan.
  • Top with breadcrumbs and bake at 375 degrees until golden brown.

Prepared by David Whiting
Macadamia Nut Petals


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
½     lb     unsalted butter
½     cup     sugar lobster
1     tbl     vanilla
1     cup     toasted macademia nuts or other nuts
1¼     cup     flour (optional garnish)


Procedure
Prepared by Imported Recipes
Macadamia Nut Tortes


Categories
Locations
PLU

Yield   0     Prep  
Portion Size   0     Cook  
Num Portions   12     Finish  
          Shelf  

Plate/Store
Tools

Quantity     Unit     Ingredient
9     oz     whole macadamia nut
1¼     cup     butter
3     cup     sugar
12     ea     egg
1½     cup     sifted Dutch cocoa


Procedure
  • Finely grind half of the macadamia nuts in processor.
  • Add eggs one at a time, mixing well after each addition.
  • Add cocoa and stir until fully incorporated.
  • Spray brulee dishes with oil, put parchment in the bottom and spray again.
  • Portion into brulee dishes using the grey scoop.
  • Sprinkle the remainder of the nuts on top.
  • Bake about 30 minutes at 350 degrees. Check at 15 minutes.

Prepared by David Whiting
Macademia Nut Risotto


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
Macaroni and Cheese


Categories
Locations
PLU

Yield   20 lb     Prep  
Portion Size   12 oz     Cook  
Num Portions   26.67     Finish  
          Shelf  

Plate/Store
Tools

Quantity     Unit     Ingredient
4     lb     macaroni pasta
1     lb     unsalted butter
2     tbl     kosher salt
12     oz     minced yellow onion
2     oz     minced garlic
4     oz     flour 1/2 cup
2     tbl     dry mustard
1     tbl     paprika
1     tbl     ground black pepper
2     qt     whole milk
2     qt     heavy cream
4     ea     egg
2     lb     shredded cheddar white cheese sliced cheddar, crumbled
2     lb     shredded monterey jack cheese
1     lb     shredded asiago cheese may sub parmesan


Procedure
  • Par Cook macaroni until al dente. (2 oz salt per gallon of water)
  • mince onion and garlic in robo
  • Melt butter and sautee onion and garlic until soft
  • whisk in flour
  • add salt, peppter, mustard and paprika
  • add milk and cream while whisking
  • heat to almost simmer (200F)
  • temper in eggs
  • remove from heat whisk in cheeses.
  • add cooked macaroni to pot and stir in well
  • Transfer mixture to 2 half hotel pans
  • bake in convection over (low) at 355 degrees until 165F (about 1 hour)

Prepared by David Whiting
Mandarin Orange 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
40     oz     cream cheese
1¼     cup     extra fine granulated sugar cups Mascarpone
1     tbl     flour
5         egg
¼     cup     concentrated orange juice stock
1     tbl     vanilla
1     tbl     orange zest
¼     cup     triple sec
¼     cup     heavy cream chiffonade
2     cup     sour cream mushrooms)
1     tbl     triple sec
1     tsp     vanilla
3     tbl     extra fine granulated sugar


Procedure
Prepared by Imported Recipes
Mandarine Orange Cheesecake served with an Orange Syrup $8


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
Mango Ramp Chutney for Lambloin


Categories _1_Spring, 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         coarsely chopped mangos
1     tbl     minced garlic
1         diced small onion
1     cup     chopped walnuts
1     cup     apple cider
1     cup     white wine
4     cup     coarsely chopped ramp greens
2     tbl     olive oil
2     tbl     to 1/2 cup brown sugar
2         salt and pepper 1


Procedure
Prepared by Imported Recipes
Manicotte Mixture with peas


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     ricotta
1     cup     dried grated parmesan cheese lobster
2     cup     mascarpone
31     tbl     minced garlic
2     tbl     chopped tarragon (optional garnish)
1½     cup     peas
3         beaten eggs
3         salt and pepper 1


Procedure
Prepared by Imported Recipes
Manicotti Filling Apple Pork Sausage


Categories
Locations
PLU

Yield   12 lb     Prep  
Portion Size   2 oz     Cook  
Num Portions   96     Finish  
          Shelf  

Plate/Store
Tools

Quantity     Unit     Ingredient
5     lb     apple pork sausage
2     tub     ricotta cheese
2     ea     egg
2     tbl     minced peeled garlic
½     oz     chopped fresh sage
½     oz     chopped fresh thyme
2     tbl     salt and pepper
8     oz     fresh spinach
2     cup     shredded parmesan cheese


Procedure
  • Combine all ingredients and mix well
  • Taste and adjust seasoning

Prepared by Red Newt
Manicotti Mixture


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
6     lb     ricotta
1     No Unit     shredded container fresh mozzarella
3     cup     sauteed porcinis
0.33     cup     chopped fresh basil
3     tbl     garlic
3     No Unit     egg
3     No Unit     salt and pepper 1


Procedure
Prepared by Imported Recipes
Manicotti mixture - roasted red peppers


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     lb     ricotta
1     cup     grated parmesan cheese
2     tbl     minced garlic
¼     cup     chopped fresh oregano
2     cup     chopped sauteed shallots
1     cup     roasted red pepper
2     No Unit     egg
2     No Unit     salt and pepper 1


Procedure
Prepared by Imported Recipes
Maple Balsamic Sauce for Pork


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

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

Plate/Store
Tools

Quantity     Unit     Ingredient
4     cup     beef demi
1     cup     red wine lobster
¼     cup     maple syrup
¼     cup     balsamic
1     tbl     minced garlic (optional garnish)
1     tbl     chopped sage
1     No Unit     salt and pepper 1
1     No Unit     thicken with 1 tablespoon cornstarch


Procedure

Salt and pepper    

Thicken with 1 Tablespoon Cornstarch


Prepared by Imported Recipes

Maple Glaze for Duck


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     tbl     olive oil lobster
1     cup     maple syrup
1     cup     apple cider vinegar
1     cup     white wine (optional garnish)
1     tbl     dijon mustard
2     tbl     chopped fresh thyme
2     No Unit     salt and pepper 1


Procedure
Prepared by Imported Recipes
Maple Sage 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
¼     cup     chopped fresh sage lobster
1     cup     maple syrup
2     cup     dry white wine
2     tbl     chopped garlic (optional garnish)
2     No Unit     salt and pepper 1


Procedure
Prepared by Imported Recipes
Maple Sauce for Pork


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

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

Plate/Store
Tools

Quantity     Unit     Ingredient
2     cup     maple syrup
1     cup     white wine lobster
2     tsp     minced garlic
2     tsp     fresh thyme
2     No Unit     salt and pepper 1 (optional garnish)


Procedure
Prepared by Imported Recipes
Marcona Almonds


Categories
Locations
PLU

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

Plate/Store
Tools

Quantity     Unit     Ingredient
3     oz     marcona almonds


Procedure
Prepared by Culinary Software Services
Marcona Almonds - toasted, rosemary scented


Categories
Locations
PLU

Yield   1 lb     Prep  
Portion Size   2 oz     Cook  
Num Portions   8     Finish  
          Shelf  

Plate/Store
Tools

Quantity     Unit     Ingredient
16     oz     marcona almonds
1     oz     olive extra virgin oil
1     tbl     fresh rosemary


Procedure
Prepared by David Whiting
Marcucio Peppers


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
1     lb     cooked, drained, and cooled sausage
2     cup     bread crumbs lobster
½     cup     parmesan
4     cup     shredded Monterey Jack Cheese


Procedure
Prepared by Imported Recipes
Marinara 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
½     cup     olive oil
3     cup     finely chopped onions radicchio)
2     oz     cans tomato puree (crushed tomatoes)
1     tbl     dried basil liquid)
1     tsp     dried thyme pureed
1     tsp     salt
0.13     tsp     cayenne pepper
1     No Unit     bay leaf but do not process)
1     cup     chopped parsley
4     No Unit     chopped garlic cloves
1     tbl     balsamic vinegar
2     cup     dry red wine
0.13     cup     sugar


Procedure
Prepared by Imported Recipes
Mascarpone Cream - Orange


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

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

Plate/Store
Tools

Quantity     Unit     Ingredient
2         egg
4         egg whites cups Mascarpone
½     cup     sugar
2     tbl     orange zest
17½     oz     mascarpone (1/2 container) stock
1.33     cup     orange juice
¼     cup     butter
1     tbl     triple sec
2     cup     heavy whipping cream
¼     cup     sugar mushrooms)
1     tbl     triple sec


Procedure
Prepared by Imported Recipes
Mascarpone Cream - Peach 1


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

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

Plate/Store
Tools

Quantity     Unit     Ingredient
2         egg
4         egg whites sheet
½     cup     sugar (reserve 1 1/3 cup liquid)
1     cup     peach puree
17½     oz     mascarpone (1/2 container)
¼     cup     butter cooled
1     tbl     peach schnapps
2     cup     heavy whipping cream
¼     cup     sugar
½     tbl     triple sec
½     tbl     peach schnapps


Procedure
Prepared by
Mascarpone CrŠme


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
Mayo Chipotle


Categories
Locations
PLU

Yield   2 cup     Prep  
Portion Size   1 tbl     Cook  
Num Portions   32     Finish  
          Shelf  

Plate/Store
Tools

Quantity     Unit     Ingredient
1½     cup     mayonnaise
¾     cup     sour cream
2     oz     chipotle chiles


Procedure
Prepared by Red Newt
Mayo Sundried Tomato


Categories
Locations
PLU

Yield   1 qt     Prep  
Portion Size   1½ tbl     Cook  
Num Portions   42.67     Finish  
          Shelf  

Plate/Store
Tools

Quantity     Unit     Ingredient
3     oz     sun dried tomatoes
2½     cup     mayonnaise
1½     cup     sour cream
1     tbl     dried basil
0     No Unit     salt and pepper


Procedure
Prepared by David Whiting
Meat Plate


Categories
Locations
PLU

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

Plate/Store
Tools

Quantity     Unit     Ingredient
1½     oz     pate de campagne
¾     oz     sopressata sausage
¾     oz     fennel salami
5     ea     Crostini
½     oz     dijon, whole grain mustard


Procedure
  • portion 1oz each of meats on long plate
  • stack crostini at one end near small dollop of mustard
  • make a scattered stack of 5 almonds with a thin honey drizzle at other end.

Prepared by David Whiting
Meatloaf


Categories
Locations
PLU

Yield   4½ lb     Prep   15 minutes
Portion Size   4½ oz     Cook   1 hour
Num Portions   16     Finish  
          Shelf  

Plate/Store
Tools

Quantity     Unit     Ingredient
3     lb     ground beef
2     oz     unsalted butter
4     fl oz     riesling wine
4     oz     minced yellow onion
4     oz     minced fennel bulb
2     oz     minced peeled garlic
1     oz     kosher salt
4     fl oz     port wine
12     oz     tomato paste
6     oz     organic cornmeal
4     oz     chickpea flour
1     tbl     dried oregano
1     tbl     dried thyme
1     tbl     dried basil
1     tbl     crushed red pepper
3     ea     egg
2     oz     ketchup


Procedure
  • Sautee onion, fennel in butter and riesling until soft
  • add garlic and sautee a little more... don't burn the garlic
  • Combine all ingredients except corn meal and mix well
  • add corn meal and mix well
  • Place in 2 loaf pans with 2 oz of ketchup on each.
  • Bake for 45 minutes 375 degrees
  • Pull at 150 degrees internal temperature. (check this)
  • Allow to cool.
  • Remove from pans.
  • portion in 2.25-2.5 oz slices for sandwiches

Prepared by David Whiting
Meatloaf - 2014


Categories
Locations
PLU

Yield   20 lb     Prep   15 minutes
Portion Size   5 oz     Cook   1 hour
Num Portions   64     Finish  
          Shelf  

Plate/Store
Tools

Quantity     Unit     Ingredient
10     lb     ground beef
2     lb     ground pork
1     lb     sun dried tomatoes in oil
2     lb     yellow onion
4     oz     peeled garlic
4     fl oz     worcestershire sauce
12     ea     egg
2     lb     diced Anadama Bread
24     oz     tomato paste
2     tbl     dried oregano
2     tbl     dried thyme
1     tbl     crushed red pepper
2     tbl     dried basil
3     tbl     salt
½     lb     bacon slab


Procedure
  • combine garlic, fennel, worcestershire, onion in robo until smooth
  • add to whisked eggs in mixing bowl and mix well add to 1/4" - 1/2" diced anadama
  • mix and let set
  • add tomato paste, herbs, pork and beef
  • mix well in big mixer with paddle (1minute) and pack into 2 x long half pans
  • cover top with layer ofbacon
  • bake at 375F for approx 50 min (internal temp 155F) CHECK TIME AND TEMP

Prepared by David Whiting
Meatloaf - 2015


Categories
Locations
PLU

Yield   18 lb     Prep   15 minutes
Portion Size   5 oz     Cook   1 hour
Num Portions   57.6     Finish  
          Shelf  

Plate/Store
Tools

Quantity     Unit     Ingredient
10     lb     ground beef
1     lb     sun dried tomatoes in oil
1     lb     yellow onion
4     oz     peeled garlic
4     fl oz     worcestershire sauce
12     ea     egg
2     lb     diced Anadama Bread
24     oz     tomato paste
2     tbl     dried oregano
2     tbl     dried thyme
1     tbl     crushed red pepper
2     tbl     dried basil
4     tbl     salt
½     lb     hickory smoked bacon


Procedure
  • combine garlic, fennel, worcestershire, onion in robo until smooth
  • add to whisked eggs in mixing bowl and mix well add to 1/4" - 1/2" diced anadama
  • mix and let set
  • add tomato paste, herbs, pork and beef
  • mix well in big mixer with paddle (1minute) and pack into 2 x long half pans
  • cover top with layer ofbacon
  • bake at 375F for approx 50 min (internal temp 155F) CHECK TIME AND TEMP

Prepared by David Whiting
Meatloaf - freeform bacon-wrapped


Categories
Locations
PLU

Yield   4½ lb     Prep  
Portion Size   8 oz     Cook  
Num Portions   9     Finish  
          Shelf  

Plate/Store
Tools

Quantity     Unit     Ingredient
4½     lb     Meatloaf - 2014 (5 pounds uncooked)
1     lb     free range bacon


Procedure
  • instead of dividing between loaf pans, divide 10# patch in two. form 5# into log that reaches the full length of a full hotel pan.
  • make round log and wrap (tuck edges) with bacon
  • bake at 450F for approx 20min
  • Then 375 for approx 30 minutes (155F internal temp)

Prepared by David Whiting
Meatloaf original


Categories
Locations
PLU

Yield   15 lb     Prep   15 minutes
Portion Size   6 oz     Cook   1 hour
Num Portions   40     Finish  
          Shelf  

Plate/Store
Tools

Quantity     Unit     Ingredient
10     lb     ground beef
2     cup     diced yellow onion
6     cup     diced wheat bread
½     cup     minced peeled garlic
2     tbl     worcestershire sauce
12     oz     tomato paste
1     tbl     dried oregano
1     tbl     dried thyme
1     tbl     dried basil
1     cup     ketchup
6     ea     egg
12     fl oz     ketchup
18     slice     layout 14-18 bacon


Procedure
  • Combine all ingredients except the second listing of ketchup and the bacon (last two items)
  • Mix well and separate into 5 loaf pans.
  • Place in loaf pans with 2 oz of ketchup and 3 slices of bacon on each.
  • Bake for 45 minutes to one hour at 375 degrees in the convection oven.
  • Pull at 120 degrees internal temperature.
  • Allow to cool.
  • Remove from pans.
  • 10 to 12 slices per loaf.

Prepared by Red Newt
Meatloaf w/ carrot and kale


Categories
Locations
PLU

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

Plate/Store
Tools

Quantity     Unit     Ingredient
5     oz     Meatloaf - 2015
1½     oz     Griddled Verjus-Riesling Kale
1½     oz     Carrot Ginger Slaw


Procedure
Prepared by David Whiting
Meatloaf with Hellbender Demi


Categories
Locations
PLU

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

Plate/Store
Tools

Quantity     Unit     Ingredient
7½     oz     Meatloaf
½     oz     unsalted butter
1     fl oz     Hellbender Demi Sauce
½     oz     baked Bacon


Procedure
  • heat/brown three 2.5 oz slices of bacon in butter in skillet
  • plate in warm boat and drizzle 1 oz Demi
  • sprinkle with chopped bacon
  • bake for 5 minutes to crisp bacon.

Prepared by David Whiting
Melon salsa (for pasta)


Categories
Locations
PLU

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

Plate/Store
Tools

Quantity     Unit     Ingredient
½     No Unit     diced cantaloupe
½     No Unit     diced honeydew melon
1     cup     minced fresh chives
4     tbl     minced wash and trim parsley
1½     cup     gewurztraminer
¼     cup     champagne vinegar
1     tbl     sugar
2     tbl     minced garlic
0     No Unit     S+P


Procedure
Prepared by Debra Whiting
Melon Salsa for pasta


Categories
Locations
PLU

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

Plate/Store
Tools

Quantity     Unit     Ingredient
4     cup     seeded cantaloupe diced, finely
4     cup     seeded honeydew diced, finely
1     cup     fresh chives diced, finely
1½     cup     gewurztraminer
¼     cup     champagne vinegar
1     tbl     sugar
2     tbl     garlic minced
4     tbl     curly parsley
0     No Unit     S+P


Procedure

In a bowl, mix sugar with wine and vinegar until sugar is dissolved. Add remaining ingredients and mix well. Warm gently in saute pan before adding to pasta. Use about one cup salsa for 6 to 8 oz cooked angel hair pasta.


Prepared by Debra Whiting

menu - restaurant week 2014 dinner


Categories
Locations
PLU

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

Plate/Store
Tools

Quantity     Unit     Ingredient
1     serving     Scallops and Pork Belly with verjus kale
8     fl oz     Butternut Squash Soup
1     serving     Apple Cobbler - Honeycrisp


Procedure
Prepared by David Whiting
Meringues


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     powdered sugar
½         about 4 large eggs egg whites cup lobster
0.88     tsp     salt
2         finely chopped bitter-sweet or semi-sweet ounces


Procedure
Prepared by Imported Recipes
Mini Orange Muffins


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
½     cup     (1 stick) unsalted butter
2     No Unit     egg lobster
1     tsp     baking soda 2
1     cup     buttermilk
2     cup     all- purpose flour chocolate
1     cup     raisins
½     cup     sugar


Procedure
Prepared by Imported Recipes
Mint Chocolate 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
9     oz     bitter-sweet chocolate
1     cup     cream lobster
0.67     cup     sugar
½     cup     peppermint schnapps


Procedure
Prepared by Imported Recipes
Mix Green Salad


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
12     cup     red leaf, assorted mix greens (green leaf
6     oz     chevre (lively run) Red)
12     No Unit     thinley sliced beets, same as beets ounces
4     No Unit     coarsely chopped beets cups pureed
3     No Unit     Olive oil cups chopped
½     cup     white wine vinegar
¾     cup     honey
1     No Unit     minced Garlic teaspoons
0     No Unit     taste salt and pepper


Procedure
Prepared by Imported Recipes
Mix Nut Cheese Spread


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
1¼     cup     mayonnaise
¼     cup     finely chopped pecans lobster
¼     cup     finely chopped walnuts
¼     cup     finely chopped hazelnuts
1     tbl     chives dry chocolate
6     No Unit     cooked until crisp and finely chopped slices bacon
12     oz     grated cheddar cheese


Procedure
Prepared by Imported Recipes
Mixed Berry Cobbler


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
Mixed Berry Cobbler_2


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
Mocha Cheesecake


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
24     oz     cream cheese
1     cup     sugar lobster
4     No Unit     egg
0.33     cup     heavy cream
1     tbl     instant coffee chocolate
1     tsp     vanilla
1     tbl     cornstarch


Procedure
Prepared by Imported Recipes
Mocha Chocolate Pecan 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
½     cup     unsalted butter
1     cup     sugar
6         egg lobster
3     tbl     kahlua
1     cup     unsweetened cocoa
2         chopped, toasted pecans cups chocolate


Procedure
Prepared by Imported Recipes
Mocha Crust


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

Yield   1 crust     Prep  
Portion Size   0 No Unit     Cook  
Num Portions   0     Finish  
          Shelf  

Plate/Store
Tools

Quantity     Unit     Ingredient
4     cup     graham cracker crumbs
1     tbl     Dutch cocoa
¼     cup     margarine melted


Procedure
  • Mix cracker crumbs, cocoa, and melted margarine.
  • Press onto sides and bottom of pan (butter sides of pan)
  • Chill until ready to use.

Prepared by Red Newt
Molasses Balsamic Red 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
4     cup     demi
2     cup     red wine radicchio)
¼     cup     molasses
1     tbl     balsamic vinegar liquid)
1     tbl     minced garlic pureed
1         salt and pepper 1


Procedure
Prepared by Imported Recipes
Molasses Chipolte 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
4     cup     molasses
1         pureed can chipoltes lobster
½     cup     dry red white wine
2     tbl     Worcestshire Sauce
2         salt and pepper 1 chocolate


Procedure
Prepared by Imported Recipes
Molasses Ginger Cake


Categories
Locations
PLU

Yield   1 cake     Prep  
Portion Size   1 slice     Cook  
Num Portions   12     Finish  
          Shelf  

Plate/Store
Tools

Quantity     Unit     Ingredient
2½     cup     all purpose flour
2     tsp     ground ginger
2     tsp     ground cinnamon
2     tsp     baking soda
½     tsp     salt
1     cup     unsalted butter
1¼     cup     brown sugar
2     ea     egg
1     cup     molasses
¾     cup     stout beer


Procedure
  • preheat oven to 350F
  • spray and flour 9" cake pans
  • sift dry ingredients together
  • beat butter and brown suggar until light and fluffy
  • Add eggs 1 at a time, beating well after each.
  • Beat in molasses
  • beat in flour mixture alternately with stout in 3 additions (mixture may look curdled)
  • Beat until smoot, divide between pans.
  • bake cakes until tester comes clean... ~40minutes
  • cool cakes on racks ~ 10 minutes, pop out of pans onto racks.

Prepared by David Whiting
Mushroom Bisque


Categories _5_all season, 0-CB-2008, 0-CB-FirstDraft, 2-Soups
Locations
PLU

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

Plate/Store
Tools

Quantity     Unit     Ingredient
2     tbl     butter radicchio)
1         yellow onion. chopped
2         cloves garlic. chopped pureed)
1     tbl     chopped fresh thyme pureed
1     tbl     chopped fresh sage
2     tbl     chopped fresh parsley sliced)
1         bay leaf
½     cup     dry white wine chiffonade
1     lb     mushrooms sliced or chopped (shitakes & button sauce
6     cup     chicken or vegetable stock
2         slices of bread
1½     cup     heavy cream
1         salt and pepper to taste


Procedure
Prepared by Imported Recipes
Mushroom Pinenut Caviar


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
3     tbl     butter
½     lb     chopped mushrooms lobster
4     No Unit     minced shallots
1     tbl     dry white wine
1     No Unit     minced garlic clove chocolate
2     tbl     toasted pine nuts
1     tbl     sour cream
1     No Unit     salt and pepper 1


Procedure
Prepared by Imported Recipes
Mushrooms


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
0     No Unit     -Ingredients --- Olive oil
2½     No Unit     chopped Onions cups
3     No Unit     garlic cloves drained
3     No Unit     assorted, crisply chopped mushrooms pounds
3     tbl     brandy
3     No Unit     fresh for garnish parsley chopped chocolate


Procedure

saut‚ onions and garlic about 2 minutes, until tender. Add mushrooms and saut‚ until tender, about 5- 10 minutes. Add brandy and boil until liquid evaporates. Arrange bread on baking sheets, bake until begin to color, about 5 minutes / side. Spoon mushroom over top, top with cheese slice, bake until brie melts, about 5 minutes - sprinkle with parsley. 350*    


Prepared by Imported Recipes

Mustard - Balsamic Red 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
½     gal     chicken stock
2     cup     balsamic syrup_Inv drained
2     tbl     garlic
2         salt and pepper 1


Procedure
Prepared by Imported Recipes
Mustard 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
3     cup     chicken stock
12     oz     beer radicchio)
1½     cup     heavy cream
¼     cup     dijon mustard liquid)
1         chopped thyme tablespoon pureed
1         salt and pepper 1


Procedure
Prepared by Imported Recipes
Mustard Cream Sauce for Pork


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

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

Plate/Store
Tools

Quantity     Unit     Ingredient
3     cup     chicken stock
12     oz     beer drained
0.33     cup     sliced shallots
1½     cup     heavy cream
¼     cup     dijon mustard chocolate
1     tbl     chopped fresh thyme
1         salt and pepper 1


Procedure
Prepared by Imported Recipes
Mustard 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     olive oil
1     cup     mustard
2     cup     white wine
1     cup     lemon juice
1     cup     honey
2     cup     rice vinegar


Procedure
Prepared by Imported Recipes
Mustard Horseradish Crust


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
Mustard-Balsamic Red 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
½     gal     chicken stock
2     cup     balsamic syrup_Inv drained
1     cup     dijon mustard
2     tbl     minced garlic
2     cup     red wine chocolate
1     tbl     olive oil
1     No Unit     salt and pepper 1


Procedure
Prepared by Imported Recipes
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