CSS Recipes Name starts with S
Name starts with S
ChefTec Software by Culinary Software Services
Saba Molasses Drizzle
Saffron Tomato Sauce
Saffron white wine sauce
Sage Pappardelle
Sage Ravioli
Sage Sauce
Sage Scones
Salad - Flower Power and Blueberry Vinaigrette
Salad House Blend
Salad of Summer Greens and Herbs
Salmon Cakes
Salmon Fillet wrapped in Phyllo with a Lemon Caper Butter $19
Salmon Log
Salmon Stuffing for Sole
Salmon with Sauteed Fennel and Peaches
Salmon with Sauteed Fennel and Peaches 1
Salmon Wraps
Salsa
Salsa - black bean and corn
Salsa - Black Bean Tomatillo
Salsa - Orange
Salsa Pineapple Roasted
salt and pepper
San Francisco Sourdough Bread
Sauce Buerre Blanc Base
Sauce Buerre Blanc, Spiced
Sauce Caper Dill White Wine
Sauce Caramel
Sauce Cherry Hoisin Glaze
Sauce Creamy Lemon White WIne
Sauce Creamy Roasted Tomato
Sauce Currant and Verjus Red Wine
Sauce Dried Plum and Red Wine
Sauce Lemon White Wine
Sauce Rhubarb Riesling
Sauce Rhubarb Riesling (large)
Sauce Roasted Garlic Cream
Sauce Savory White Wine
Sauce Vegan Creamy Tomato
Sauce Vegan Red Pepper
Sauce White WIne Saffron
Sauce, Gorgonzola cream
Sauce, Ancho Broth
Sauce, Arugula White Wine
Sauce, Blueberry Red Wine
Sauce, Bordelaise
Sauce, Creamy Apricot
Sauce, Curried Tomato
Sauce, Demi-glaze, Dried Cherry
Sauce, Fire Roasted Tomato
Sauce, Hellbender Demi
Sauce, Lemon White Wine
Sauce, Mushroom riesling
Sauce, nutmeg roasted garlic cream
Sauce, Rhubarb Demi-glaze
Sauce, Rhubarb Ginger
Sauce, Roasted Garlic Black Pepper Demi-glaze
Sauce, Roasted Parsnip cream
Sauce, Savory Strawberry
Sausage Gravy
Sausage En Croute
Sausage Filled Dates Wrapped in Bacon
Sausage Spinach Balls
Sausage, breakfast, house
Sausage, quick pork
Sauteed Chicken Breast in a Sungold Tomato Orange Sauce
Sauteed Chicken Breast in a Sungold Tomato Orange Sauce 1
Sauteed Southwest Chicken
Savory Blueberry Sauce for Duck and Beef
Savory Cheese Squares
savory concord spread
Savory Lemon Curd
Savory White Bean Dip
Scallop Champagne Sauce
Scallop Dumpling Filling
Scallop Wine Sauce
Scallops and Pork Belly
Scallops and Pork Belly with verjus kale
Scallops with Sherry Cream Sauce
Seafood napoleon (crab, scallops, shrimp) in a creamy lobster sauce
Seared Duck Breast in a Blueberry Port Sauce
Seared duck breast with a raspberry sauce served with mushroom risotto
Seasonal Veg
Seneca Blue Walnut Butter
Sesame Cashew Sauce
Sesame Cashew Sauce for Shrimp
Shallot and Mustard Vinaigrette
Sherried Chicken and Mushroom Empanadas
Sherry Cream Sauce
Shiitake cream sauce
shortcake
Shortcakes
Shrimp and sweet potato cakes with chipotle aioli
Shrimp Creole Sauce
Shrimp Egg Rolls
Shrimp Salad
Shrimp Spread
Shrimp Spring Rolls
shrimp with tomatoes, fennel and oregano
slaw for rueben
Smoke Salmon Mousse
Snow Peas with Lemon-Anchovy Dipping Sauce
snowpeas with pearl onions and julienne of beets
Soup Baked Potato
Soup Bowl
Soup Cup
Soup, Mushroom and Kale Bisque
Soup, Tomato
Spiced Cream Sauce
Spiced Cream Sauce for Pumpkin Gnocchi
Spiced Mascarpone Filling
Spiced Mascarpone Filling (6 servings)
Spicy Black Beans
Spicy Cheddar Cheese Spread
Spicy Cherry Sauce
Spicy Crab Stuffing for Belgian Endive
Spicy Garlic Shrimp
Spicy Ginger Sauce
Spicy Peanut Dressing
Spicy Peanut Dressing (32 servings)
Spicy Peanut Sauce
Spicy Peanut Sauce for Tuna Kebabs
Spicy Pork Crust
Spicy Southwestern Tomato Sauce
spiedie cubes, chicken
spiedie cubes, pork
spiedie cubes, sausage
spiedie grilled vegetables
Spiedie Marinade
Spiedie, chicken
Spiedie, pork
Spiedie, sausage
Spiedie, twofer
Spinach Cream Sauce with Marscarpone
Spinach Risoto Cakes
Spinach Risotto Cakes
Spinach Risotto Cakes with a Mushroom Sauce on a bed of Winter Greens
Sponge Cake
spring rol filling with duck confit and pak choi
Spring Roll Filling with Pak Choi and Duck Confit
Spring roll with crab, ramps, and basmati
Spring Roll with duck confit
Squash Sauce
Squash Soup
Squash, acorn grilled
Stock, veal
Stock, vegetable
Straw Cut Veg
Strawberry and Spinach Salad with Lemon Dressing
Strawberry Cheesecake
Strawberry Chevre Spread
Strawberry Chutney
Strawberry Dressing
Strawberry Ginger Vinaigrette
Strawberry Glazed Pie
Strawberry Mousse
Strawberry Relish
Strawberry Rhubarb Relish
Strawberry Rhubarb Turnover (Vegan)
Strawberry Roulade
Strawberry Salsa
Strawberry Vinaigrette
Strawberry Vinaigrette (16 servings)
Strudel Potato Beet
Stuffed chicken breast
Stuffed Eggpland - vegan
Stuffed Eggplant
Stuffed Mushrooms
Stuffed Poblano - Sauce and Stuffing
Stuffed Poblano - Sauce and Vegetarian Stuffing
Stuffed Pork Chops
Stuffed Pork Chops -1
Stuffed pork tenderloin
Stuffed Portabella
Stuffed Portabellas #1
Stuffed Portabellas #2
Stuffed Portabellas #2 (6 servings)
Stuffed Portabellas #3
Stuffed Tomatoes with White Bean Shrimp Salad
Stuffed Zucchini Filling
Stuffing - Rhubarb Macadamia
Stuffing for Swiss Chard
Stuffing for Zucchini
Stuffing Plum Chevre
Stuffing rhubarb ramp
Stuffing, Rice Blend for Delicata
Sugar Snap Salad - chilled
Summer Citrus Cheesecake
Summer Sausage, house
Sun Dried Tomato Basil Butter
Sun Dried Tomato Sauce
Sunchoke Chevre Spread
Sunchoke Puree
Sunchoke Spread - Au Gratin
Sundried Tomato and Green Chile Cream Cheese Spread
Sundried Tomato Dressing
Sun-Dried Tomato Pesto
Sundried Tomato Rolls
Sundried Tomato Sauce for Pork
Sundried Tomato Sauce for Pork Stuffed with Feta and Olives
Sundried tomato, leek relish
Sweet and Sour Meatballs
Sweet and Sour Sauce for Sweet and Sour Meatballs
Sweet Corn Bread
Sweet Corn Chowder with Shrimp and Red Peppers
Sweet Onion Cucumber Slaw
Sweet Potato Crepes with Ham
Sweet Potato Gnocchi with Sausage and Roasted Garlic Cream Sauce $9
Sweet Potato Hash
Sweet Potatoes, mashed
Swiss Chard with Duck breast and Caramelized Cran.


Saba Molasses Drizzle


Categories
Locations
PLU

Yield   9 fl oz     Prep  
Portion Size   1 fl oz     Cook  
Num Portions   9     Finish  
          Shelf  

Plate/Store
Tools

Quantity     Unit     Ingredient
4     fl oz     100brix verjus
2     fl oz     50brix verjus
3     fl oz     blackstrap molasses


Procedure
Prepared by David Whiting


Saffron Tomato Sauce


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

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

Plate/Store
Tools

Quantity     Unit     Ingredient
2     cup     vegetable stock
2     pinch     saffron cups Mascarpone
1     #10 can     pureed can diced tomatoes shredded)
1     cup     white wine
1     tbl     olive oil
1     tbl     minced garlic patted dry
1     tbl     chopped) dry basil (or 1/4 cup fresh basil
1     tbl     dry oregano
1         salt and pepper 1


Procedure
Prepared by Imported Recipes


Saffron white wine sauce


Categories
Locations
PLU

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

Plate/Store
Tools

Quantity     Unit     Ingredient
12     oz     minced shallots
¼     cup     minced garlic
2     bottle     white wine
    gal     veg stock
1     tbl     saffron
½     tsp     ground white pepper
4     tbl     salt
2     tsp     fresh ground black pepper
0         cornstarch to thicken


Procedure
  • sweat onions and garlic
  • add wine and veg stock
  • reduce by 1/3
  • add seasonings
  • simmer for approx 20 mins
  • thicken with carnstarch

Prepared by Culinary Software Services


Sage Pappardelle


Categories _1_Spring, _2_Summer, 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


Sage Ravioli


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

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

Plate/Store
Tools

Quantity     Unit     Ingredient
1     cup     Ingredients


Procedure
Prepared by Imported - need recipe


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
¼     cup     chopped fresh sage
6     tsp     minced, and sauteed in oil until transparent garlic cups Mascarpone
½     cup     vermouth shredded)
2     cup     chicken stock
1     tbl     cornstarch
1         salt and pepper 1 patted dry


Procedure
Prepared by Imported Recipes


Sage Scones


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
18     oz     all purpose flour
¼     cup     extra fine granulated sugar cups Mascarpone
2     tbl     baking powder 1 shredded)
    tbl     salt
¼     cup     chopped sage
6     oz     cold butter patted dry
    cup     heavy cream
4         egg yolks


Procedure
Prepared by Imported Recipes


Salad - Flower Power and Blueberry Vinaigrette


Categories
Locations
PLU

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

Plate/Store
Tools

Quantity     Unit     Ingredient
2     oz     flower power
2     fl oz     Blueberry Balsamic Vinaigrette
1     oz     bleu cheese
1     oz     blueberries


Procedure
Prepared by David Whiting


Salad House Blend


Categories
Locations
PLU

Yield   1 lb     Prep  
Portion Size   1 oz     Cook  
Num Portions   16     Finish  
          Shelf  

Plate/Store
Tools

Quantity     Unit     Ingredient
16     oz     field greens lettuce
    oz     sliced red onion
    oz     carrot
2     cup     house Croutons
½     cup     Balsamic Vinaigrette Dressing
½     cup     Creamy Roasted Garlic Dressing


Procedure
Prepared by Red Newt


Salad of Summer Greens and Herbs


Categories _2_Summer, 9-Other
Locations
PLU

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

Plate/Store
Tools

Quantity     Unit     Ingredient
¾     cup     rice vinegar apples
¾     cup     chopped fresh dill
4         chopped shallots
3     tbl     mustard
1     cup     oil
½     cup     vegetable oil
0         salt and pepper 1
36         snow peas
16     cup     mixed greens
4         onion
    cup     herbs d'Provence
½     cup     sunflower seeds


Procedure
Prepared by Imported Recipes


Salmon Cakes


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     cup     unsalted butter
5     No Unit     egg
7     tbl     sour cream
0.33     cup     Italian parsley
1     cup     scallions - finely chopped
3     tbl     lemon juice
1     tbl     fresh thyme
    tbl     worcestershire sauce 1
    tbl     minced garlic
¼     tsp     cayenne pepper
    lb     salmon fillets
1     cup     Anadama Bread crumbs
½     cup     vegetable oil
1     cup     red bell peppers diced


Procedure
Prepared by Imported Recipes


Salmon Fillet wrapped in Phyllo with a Lemon Caper Butter $19


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

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

Plate/Store
Tools

Quantity     Unit     Ingredient
1     cup     Ingredients


Procedure
Prepared by Imported - menu titles only


Salmon Log


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     bones removed can salmon
8     oz     cream cheese cups Mascarpone
1     tbl     lemon juice shredded)
2     tsp     grated onion
1     tsp     horseradish
¼     tsp     salt patted dry
¼     tsp     liquid smoke or Worcestshire sauce
0         wax paper
½     cup     chopped walnuts
3     tbl     chopped fresh parsley minutes at 350 degrees.


Procedure
Prepared by Imported Recipes


Salmon Stuffing for Sole


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
0.67     cup     thinly sliced scallions
5     cup     diced small bread cups Mascarpone
3     tbl     lemon zest shredded)
0.33     cup     rinsed caper
½     cup     lemon juice
1     cup     chopped red pepper patted dry
1     No Unit     salt and pepper 1


Procedure
Prepared by Imported Recipes


Salmon with Sauteed Fennel and Peaches


Categories _2_Summer, 0-CB-2008, 4-Entrees, rt to cheftec failed
Locations
PLU

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

Plate/Store
Tools

Quantity     Unit     Ingredient
8     cup     salmon fillets
12     cup     chopped fennel
2     tbl     olive oil (reserve 1 1/3 cup liquid)
12     No Unit     skinned and sliced peaches
½     cup     chopped fresh thyme and sage
2     tbl     minced garlic
2     No Unit     salt and pepper to taste liquid


Procedure
Prepared by


Salmon with Sauteed Fennel and Peaches 1


Categories _2_Summer, 0-CB-2008, 4-Entrees, rt to cheftec failed
Locations
PLU

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

Plate/Store
Tools

Quantity     Unit     Ingredient
8     cup     salmon fillets
12     cup     chopped fennel
2     tbl     olive oil (reserve 1 1/3 cup liquid)
12     No Unit     skinned and sliced peaches
½     cup     chopped fresh thyme and sage
2     tbl     minced garlic
2     No Unit     salt and pepper to taste liquid


Procedure
Prepared by


Salmon Wraps


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   5     Finish  
          Shelf  

Plate/Store
Tools

Quantity     Unit     Ingredient
1     lb     chopped fresh salmon
1     No Unit     minced small red pepper cups Mascarpone
¼     cup     minced red onion shredded)
1     cup     chopped fresh parsley
1     No Unit     egg whites
2     oz     shredded jack cheese patted dry
2     No Unit     egg wash
2     No Unit     tortillas
2     No Unit     salt and pepper 1


Procedure
Prepared by Imported Recipes


Salsa


Categories _1_Spring, _2_Summer, 8-Compote
Locations
PLU

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

Plate/Store
Tools

Quantity     Unit     Ingredient
1     #10 can     diced organic tomatoes
1     cup     finely diced red onion
    cup     olive oil
¾     cup     white wine vinegar
6     tsp     chopped peeled garlic
¾     cup     chopped fresh cilantro
¾     cup     chopped wash and trim parsley
    to taste     salt and pepper


Procedure
Prepared by Imported Recipes


Salsa - black bean and corn


Categories _1_Spring, _2_Summer, 8-Compote
Locations
PLU

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

Plate/Store
Tools

Quantity     Unit     Ingredient
6     cup     diced small tomatoes
1     cup     finely chopped red onion
    cup     olive oil
¾     cup     white wine vinegar
6     tsp     chopped garlic
¾     cup     chopped fresh cilantro
¾     cup     chopped fresh parsley
2     cup     rinsed and drained black beans
2     cup     roasted fresh corn
½     cup     jalapeño pepper
1     No Unit     salt and pepper 1


Procedure
Prepared by Imported Recipes


Salsa - Black Bean Tomatillo


Categories _1_Spring, _2_Summer, 8-Compote
Locations
PLU

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

Plate/Store
Tools

Quantity     Unit     Ingredient
    cup     tomatillos (1#)
1     tbl     chopped cilantro apples
½     cup     finley chopped chives (reserve 1 1/3 cup liquid)
2     cup     black beans
½     cup     olive oil
0     No Unit     salt and pepper to taste


Procedure
Prepared by Imported Recipes


Salsa - Orange


Categories _5_all season, 0-CB-FirstDraft, 8-Compote
Locations
PLU

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

Plate/Store
Tools

Quantity     Unit     Ingredient
18         oranges - supremed
2     cup     olives radicchio)
2     tbl     minced garlic
½     cup     wihte wine mviegar pureed)
½     cup     honey pureed
¼     cup     cilantro


Procedure
Prepared by Imported Recipes


Salsa Pineapple Roasted


Categories
Locations
PLU

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

Plate/Store
Tools

Quantity     Unit     Ingredient
8     cup     roasted pineapple chunks
3     ea     pureed chipotle chiles
¼     cup     chopped fresh cilantro
1     tbl     minced peeled garlic
½     cup     white wine vinegar
½     cup     white wine
1     cup     sauteed yellow onion
0     No Unit     salt and pepper


Procedure
  • Chop 4 cups pineapple, pulse the other 4 cups.
  • Combine all ingredients?

Prepared by David Whiting


salt and pepper


Categories
Locations
PLU

Yield   4 oz     Prep  
Portion Size   ¼ oz     Cook  
Num Portions   16     Finish  
          Shelf  

Plate/Store
Tools

Quantity     Unit     Ingredient
3     oz     kosher salt
1     oz     ground whole black pepper


Procedure
  • Combine and mix well.
  • Use for general seasoning purposes.

Prepared by Red Newt


San Francisco Sourdough 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
½     oz     active dry yeast
1     cup     sourdough starter cups Mascarpone
1     lb     bread flour shredded)
1     tbl     kosher salt
1         beaten egg white


Procedure
Prepared by Imported Recipes


Sauce Buerre Blanc Base


Categories
Locations
PLU

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

Plate/Store
Tools

Quantity     Unit     Ingredient
4     bottle     white wine
½     lb     minced peeled shallots
1     cup     heavy cream


Procedure
  • Reduce wine and shallots to 2 cups
  • Strain out the shallots and add the cream.
  • Return to simmer for 5 minutes.

Prepared by David Whiting


Sauce Buerre Blanc, Spiced


Categories
Locations
PLU

Yield   20 fl oz     Prep  
Portion Size   2 fl oz     Cook  
Num Portions   10     Finish  
          Shelf  

Plate/Store
Tools

Quantity     Unit     Ingredient
4     oz     Sauce Buerre Blanc Base
1     lb     softened butter
1     tsp     lemon juice
    to taste     kosher salt
    to taste     ground nutmeg
    to taste     curry powder
    to taste     sugar
    to taste     white pepper


Procedure
  • Bring buerre blanc base to a simmer.
  • Allow to partially cool and begin adding butter slowly, maintaining a sauce temperature of about 120 to 130 degrees.
  • When all the butter is melted in, season to taste and hold in a warm place.
  • The sauce cannot get overly hot or cold or it will break.

Prepared by David Whiting


Sauce Caper Dill White Wine


Categories
Locations
PLU

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

Plate/Store
Tools

Quantity     Unit     Ingredient
2     bottle     white wine
6     oz     roasted peeled garlic
4     qt     heavy cream
4     oz     chopped fresh dill
    cup     capers
½     cup     extra fine granulated sugar
0     No Unit     kosher salt
0     No Unit     white pepper


Procedure
  • Reduce wine with garlic until almost gone.
  • Add cream and bring to a simmer.
  • Add capers, dill, sugar, salt and pepper.
  • Adjust seasonings and thicken with cornstarch as needed.

Prepared by David Whiting


Sauce Caramel


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

Yield   40 fl oz     Prep  
Portion Size   1 fl oz     Cook  
Num Portions   40     Finish  
          Shelf  

Plate/Store
Tools

Quantity     Unit     Ingredient
2     lb     sugar
8     oz     unsalted butter
24     fl oz     chilled heavy cream
4     pinch     kosher salt
½     cup     rum (optional)


Procedure
  • Heat sugar on medium-high heat in heavy walled pan until sugar is completely melted and turns amber in color (about 5-7 minutes).
  • Decrease heat to low, add butter and salt all at once while stirring (it will bubble)
  • Add the cream, a few tablespoons at a time, stirring tom combine between each addition. Adding the cream slowly keeps the caramel from clumping.
  • Continue stirring until caramel sauce is melted and smooth.
  • Stir in rum and remove from heat.

Prepared by Imported Recipes


Sauce Cherry Hoisin Glaze


Categories
Locations
PLU

Yield   3 qt     Prep  
Portion Size   2 fl oz     Cook  
Num Portions   48     Finish  
          Shelf  

Plate/Store
Tools

Quantity     Unit     Ingredient
1     bottle     red wine
2     qt     veal Stock
4     pt     pitted fresh cherries
8     oz     hoisin sauce
2     lb     butter


Procedure
  • Combine all ingredients except butter into a sauce pan and simmer until reduced to 2 qts.
  • Puree.
  • Hold for service.
  • At service time add butter to hot sauce as needed.

Prepared by David Whiting


Sauce Creamy Lemon White WIne


Categories
Locations
PLU

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

Plate/Store
Tools

Quantity     Unit     Ingredient
2     bottle     white wine
1     gal     heavy cream
8     oz     chopped peeled shallots
6     ea     juiced lemon
    to taste     kosher salt
    to taste     white pepper
4     tbl     cornstarch


Procedure
  • Reduce white wine with shallots.
  • Strain.
  • Add heavy cream and return to a simmer for about 20 minutes.
  • Thicken to consistency with dissolved cornstarch.
  • Season to taste.

Prepared by Red Newt


Sauce Creamy Roasted Tomato


Categories
Locations
PLU

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

Plate/Store
Tools

Quantity     Unit     Ingredient
5     lb     roasted tomatoes
1     bottle     white wine
2     oz     roasted peeled garlic
    qt     heavy cream
1     tbl     dried basil
1     tbl     fresh sage
0     No Unit     salt and pepper


Procedure
  • Simmer wine with tomatoes and garlic.
  • Add cream and re-simmer.
  • Add herbs and adjust seasonings.

Prepared by David Whiting


Sauce Currant and Verjus Red Wine


Categories
Locations
PLU

Yield   6 cup     Prep  
Portion Size   2 fl oz     Cook  
Num Portions   24     Finish  
          Shelf  

Plate/Store
Tools

Quantity     Unit     Ingredient
1     bottle     red wine
8     cup     house chicken stock
2     cup     white verjus
1     cup     sugar
0.66     oz     fresh rosemary
2     cup     fresh black currants
2     tbl     peeled garlic
    to taste     salt and pepper


Procedure
  • Combine ingredients in a saucepan.
  • Bring to simmer and reduce by half.
  • Puree.
  • Adjust seasonings (including sugar).

Prepared by David Whiting


Sauce Dried Plum and Red Wine


Categories _1_Spring, _2_Summer, 6-Sauces
Locations
PLU

Yield   4 qt     Prep  
Portion Size   2 fl oz     Cook  
Num Portions   64     Finish  
          Shelf  

Plate/Store
Tools

Quantity     Unit     Ingredient
1     gal     veal Stock
8     cup     plum
1     bottle     red wine
2     tbl     minced peeled garlic
1     tbl     chopped fresh thyme
1     tbl     chopped fresh sage
¼     cup     honey
    to taste     salt and pepper


Procedure
Prepared by Red Newt


Sauce Lemon White Wine


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

Yield   2 qt     Prep  
Portion Size   2 fl oz     Cook  
Num Portions   32     Finish  
          Shelf  

Plate/Store
Tools

Quantity     Unit     Ingredient
1     bottle     white wine
8     cup     house chicken stock
2     ea     zested, juiced lemon
2     tbl     chopped fresh thyme
3     tbl     honey
1     tbl     minced peeled garlic
1     tbl     olive oil
0     No Unit     salt and pepper


Procedure
Prepared by Imported Recipes


Sauce Rhubarb Riesling


Categories _1_Spring, 4-Entrees, rt to cheftec failed
Locations
PLU

Yield   4 cup     Prep  
Portion Size   0.2 cup     Cook  
Num Portions   20     Finish  
          Shelf  

Plate/Store
Tools

Quantity     Unit     Ingredient
2     cup     house chicken stock
0.33     cup     honey
2     cup     reserved rhubarb liquid
½     cup     riesling wine
4     tbl     chopped fresh sage
4     No Unit     minced peeled garlic
0     No Unit     salt and pepper


Procedure
Prepared by David Whiting


Sauce Rhubarb Riesling (large)


Categories _1_Spring, 4-Entrees, rt to cheftec failed
Locations
PLU

Yield   1 gal     Prep  
Portion Size   fl oz     Cook  
Num Portions   85.33     Finish  
          Shelf  

Plate/Store
Tools

Quantity     Unit     Ingredient
4     lb     diced fresh rhubarb
1     bottle     riesling wine
4     tbl     minced peeled garlic
1     gal     house chicken stock
2     cup     honey
4     tbl     chopped fresh sage
    to taste     salt and pepper


Procedure
  • Combine rhubarb, garlic and wine in a saucepan.
  • Simmer until rhubarb is soft.
  • Bermix.
  • Add stock, honey and sage.
  • Reduce to one gallon.
  • Adjust seasonings.

Prepared by Red Newt


Sauce Roasted Garlic Cream


Categories
Locations
PLU

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

Plate/Store
Tools

Quantity     Unit     Ingredient
2     gal     heavy cream
16     oz     roasted peeled garlic
12     ea     yolks only egg


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


Sauce Savory White Wine


Categories
Locations
PLU

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

Plate/Store
Tools

Quantity     Unit     Ingredient
2     bottle     white wine
8     oz     minced peeled shallots
3     qt     heavy cream
½     cup     chopped fresh savory
2     oz     dijon mustard
0     No Unit     salt and pepper


Procedure
  • Simmer wine with shallots and reduce until very low.
  • Strain out shallots.
  • Add cream and bring back to a simmer
  • Add savory and dijon
  • Adjust

Prepared by David Whiting


Sauce Vegan Creamy Tomato


Categories
Locations
PLU

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

Plate/Store
Tools

Quantity     Unit     Ingredient
2     oz     olive oil
3     oz     chopped peeled shallots
2     tbl     minced peeled garlic
½     bottle     red wine
1     #10 can     peeled tomato strips
3     tbl     chopped fresh sage
3     tbl     fresh thyme
4     tbl     dried oregano
2     pkg     firm tofu
    to taste     salt and pepper


Procedure
  • Saute garlic and shallots in olive oil.
  • Add red wine and simmer 5 minutes.
  • Add remaining ingredients and return to a simmer.
  • Simmer 30 minutes breaking up tofu as it cooks.
  • Bermix well until tofu has smoothed out.
  • Return to heat and simmer again.
  • Adjust seasoning. (Needs to be VERY flavorful)

Prepared by Red Newt


Sauce Vegan Red Pepper


Categories
Locations
PLU

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

Plate/Store
Tools

Quantity     Unit     Ingredient
2     lb     roasted red pepper
½     gal     veg stock
2     oz     roasted peeled garlic
1     tbl     fresh rosemary
1     tbl     fresh sage
1     tbl     fresh thyme
½     cup     honey
0     No Unit     salt and pepper


Procedure
  • Combine ingredients, simmer, puree, adjust.

Prepared by David Whiting


Sauce White WIne Saffron


Categories
Locations
PLU

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

Plate/Store
Tools

Quantity     Unit     Ingredient
2     bottle     white wine
1     gal     heavy cream
2     oz     chopped peeled shallots
2     tbl     saffron
    to taste     kosher salt
    to taste     white pepper
4     tbl     cornstarch


Procedure
  • Reduce white wine with shallots and saffron.
  • Strain.
  • Add heavy cream and return to a simmer for about 20 minutes.
  • Thicken to consistency with dissolved cornstarch.
  • Season to taste.

Prepared by Red Newt


Sauce, Gorgonzola cream


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

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

Plate/Store
Tools

Quantity     Unit     Ingredient
    lb     gorgonzola cheese
1     tbl     freshly ground black pepper
2     qt     heavy cream


Procedure

heat cream

add pepper and gorg    

wisk until smooth    

may need to be thickened with cornstarch


Prepared by Imported - need recipe



Sauce, Ancho Broth


Categories
Locations
PLU

Yield   3 gal     Prep  
Portion Size   8 fl oz     Cook  
Num Portions   48     Finish  
          Shelf  

Plate/Store
Tools

Quantity     Unit     Ingredient
3     gal     water
    gal     veal Stock
½     cnt     chicken base
6     oz     stemmed and seeded ancho, dried chiles
¼     cup     minced peeled garlic
¼     cup     dried basil
2     ea     yellow onion
2     lb     brown sugar
¾     box     cornstarch


Procedure
  • Combine all ingredients except cornstarch in a large pot.
  • Simmer for about an hour.
  • Strain.
  • Taste, but should not need salt or pepper.
  • Dissolve cornstarch and add slowly until sauce is thick (you may not need all the cornstarch).

Prepared by Red Newt


Sauce, Arugula White Wine


Categories
Locations
PLU

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

Plate/Store
Tools

Quantity     Unit     Ingredient
2     bottle     white wine
3     tbl     minced peeled garlic
4     qt     heavy cream
4     ea     juiced and zested lemon
1     lb     arugula
0     No Unit     salt and pepper


Procedure
  • Reduce wine and garlic to almost nothing.
  • Add heavy cream and bring to simmer for about 30 minutes
  • Add lemon and arugula.
  • Bermix and adjust seasonings.

Prepared by David Whiting


Sauce, Blueberry Red Wine


Categories
Locations
PLU

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

Plate/Store
Tools

Quantity     Unit     Ingredient
1     bottle     red wine dry
6     cup     blueberries
6     cup     brown veal stock
2     tbl     minced garlic
2     cup     sugar


Procedure

combine all in a heavy bottom pot

simmer untill all blueberries pop

strain

reduce to desired consistancy


Prepared by Culinary Software Services



Sauce, Bordelaise


Categories
Locations
PLU

Yield   4 qt     Prep  
Portion Size   6 fl oz     Cook  
Num Portions   21.33     Finish  
          Shelf  

Plate/Store
Tools

Quantity     Unit     Ingredient
2     bottle     red wine
4     gal     veal Stock
1     cup     sugar
1     oz     fresh rosemary
4     tbl     minced peeled garlic
0     No Unit     salt and pepper


Procedure
  • Combine in a sauce pot and reduce to 1 gal.

Prepared by David Whiting


Sauce, Creamy Apricot


Categories _1_Spring, _2_Summer, 6-Sauces
Locations
PLU

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

Plate/Store
Tools

Quantity     Unit     Ingredient
½     gal     house chicken stock
1     bottle     white wine
    lb     dried apricots
1     tbl     dried basil
1     tbl     mnced peeled garlic
2     qt     heavy cream
0.125     cup     honey
    to taste     salt and pepper


Procedure
  • Combine chicken stock, wine, apricots, basil and garlic into a sauce pot and bring to a simmer.
  • Allow to simmer until apricots are soft.
  • Bermix well.
  • Add heavy cream and honey.
  • Add salt and pepper to taste.
  • Bring back to simmer for about 20 minutes.
  • WATCH OUT, THIS SAUCE WANTS TO SCORCH, SO STIR OFTEN

Prepared by Imported - need recipe


Sauce, Curried Tomato


Categories
Locations
PLU

Yield   1 gal     Prep  
Portion Size   4 fl oz     Cook  
Num Portions   32     Finish  
          Shelf  

Plate/Store
Tools

Quantity     Unit     Ingredient
2     fl oz     olive extra virgin oil
1     lb     diced yellow onion
2     tbl     minced peeled garlic
½     bottle     white wine
1     #10 can     diced organic tomatoes
2     fl oz     curry powder
8     oz     brown sugar
1     tbl     dried basil
0     No Unit     salt and pepper


Procedure
  • Saute onion and garlic in olive oil.
  • Add white wine and simmer for a few minutes.
  • Add remaining ingredients and simmer for about an hour.
  • Puree, and adjust seasonings.

Prepared by Red Newt


Sauce, Demi-glaze, Dried Cherry


Categories
Locations
PLU

Yield   qt     Prep  
Portion Size   1 fl oz     Cook  
Num Portions   80     Finish  
          Shelf  

Plate/Store
Tools

Quantity     Unit     Ingredient
1     gal     veal Stock
6     oz     roasted peeled shallots
1     bottle     red wine
    lb     dried cherries
2     tbl     fresh sage
    to taste     salt and pepper


Procedure
  • Combine in a sauce pot and reduce to 1 gal.
  • Bermix well and strain.
  • Bring back to a simmer and reduce as necessary to bring to a heavy syrup consistency.
  • Use 1 oz with 1 oz butter to finish per serving
  • Season with salt and pepper as needed.

Prepared by David Whiting


Sauce, Fire Roasted Tomato


Categories
Locations
PLU

Yield   2 qt     Prep  
Portion Size   2 fl oz     Cook  
Num Portions   32     Finish  
          Shelf  

Plate/Store
Tools

Quantity     Unit     Ingredient
5     lb     sliced thick tomatoes
4     lb     sliced thick red onion
25     cup     minced peeled garlic
4     tsp     crushed red pepper
    to taste     salt and pepper
0.33     cup     canola oil


Procedure
  • Grill onions until good color forms and finish in oven until soft.
  • Grill tomatoes until soft.
  • Combine half of all ingredients in the Robot Coup and Puree until smooth.
  • Repeat with second half.
  • Season to taste.

Prepared by Red Newt


Sauce, Hellbender Demi


Categories
Locations
PLU

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

Plate/Store
Tools

Quantity     Unit     Ingredient
2     oz     unsalted butter
2     oz     garlic
2     oz     peeled shallots
8     oz     veal demi-glace
8     fl oz     port wine
1     pinch     salt to taste
1     pinch     ground black pepper to taste


Procedure
  • sautee shallots and garlic until tender
  • Add port and demi glace and bring to a simmer
  • Stick blend well and strain.
  • Bring back to a simmer and reduce as necessary to bring to a thick consistency.
  • Use 1 oz with 1 oz butter to finish per serving
  • Season with salt and pepper as needed.

Prepared by David Whiting


Sauce, Lemon White Wine


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

Yield   4 qt     Prep  
Portion Size   2 fl oz     Cook  
Num Portions   64     Finish  
          Shelf  

Plate/Store
Tools

Quantity     Unit     Ingredient
2     bottle     white wine
1     gal     house chicken stock
8     ea     zested and juiced lemon
4     tbl     fresh thyme
1     cup     honey
2     tbl     minced peeled garlic
2     tbl     olive oil
    to taste     salt and pepper


Procedure
  • Combine ingredients in a saucepan and simmer until reduced by 1/3.
  • Taste and adjust seasonings.
  • Use cornstarch slurry to thicken enough to coat.

Prepared by Red Newt


Sauce, Mushroom riesling


Categories
Locations
PLU

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

Plate/Store
Tools

Quantity     Unit     Ingredient
5     cup     riesling wine
0.33     lb     dried mushrooms
2     qt     heavy cream
2     tbl     minced garlic
0         S+P to taste


Procedure
  • simmer mushrooms in wine until soft    
  • strain, retaining wine
  • chop mushrooms
  • add back all ingredients
  • reduce to desired thickness

Prepared by Culinary Software Services


Sauce, nutmeg roasted garlic cream


Categories
Locations
PLU

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

Plate/Store
Tools

Quantity     Unit     Ingredient
2     gal     heavy cream
8     oz     roasted roasted, inhouse garlic
12     ea     yolks only egg
1     tsp     ground nutmeg
1     tbl     salt and pepper to taste


Procedure
  • Puree roasted galic into a small amount of the cream.
  • Add the rest of the cream and nutmeg 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 David Whiting


Sauce, Rhubarb Demi-glaze


Categories
Locations
PLU

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

Plate/Store
Tools

Quantity     Unit     Ingredient
5     lb     diced fresh rhubarb
2     bottle     red wine
2     tbl     minced peeled garlic
2     gal     veal Stock
1     qt     extra fine granulated sugar
    to taste     salt and pepper


Procedure
  • Simmer wine with rhubarb and garlic until rhubarb is broken down and wine is reduced by about half.
  • Add veal stock and sugar and reduce to a glaze.
  • Add butter at time of service.

Prepared by Red Newt


Sauce, Rhubarb Ginger


Categories _1_Spring, 6-Sauces
Locations
PLU

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

Plate/Store
Tools

Quantity     Unit     Ingredient
0.33     cup     minced fresh ginger
2     bottle     red wine
4     cup     veal Stock
8     cup     chopped fresh rhubarb
1     tbl     chopped fresh thyme
2     tsp     fresh sage
1     cup     honey
1     tbl     minced peeled garlic
8     tbl     butter
0     No Unit     salt and pepper


Procedure
Prepared by Imported Recipes


Sauce, Roasted Garlic Black Pepper Demi-glaze


Categories
Locations
PLU

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

Plate/Store
Tools

Quantity     Unit     Ingredient
2     gal     veal Stock
3     cup     Roasted Garlic
¼     cup     cracked black peppercorn
1     cup     balsamic vinegar
¼     cup     molasses
    cup     sugar


Procedure
  • Combine all ingredients in sauce pot and reduce to about 3 quarts.
  • Sauce should be thick like syrup and ready for butter.
  • Store as is and add butter on the line as needed.

Prepared by Red Newt


Sauce, Roasted Parsnip cream


Categories
Locations
PLU

Yield   gal     Prep  
Portion Size   6 oz     Cook   1 hour
Num Portions   32     Finish  
          Shelf   5 days

Plate/Store
Tools

Quantity     Unit     Ingredient
1     cup     diced onion
    lb     roasted parsnip
3     qt     house chicken stock
    cup     roasted garlic
2     qt     cream


Procedure
  • In a large pot saute onion until soft
  • add reamaining ingredients
  • simmer until parsnips are very soft
  • bermix until smooth

Prepared by Culinary Software Services


Sauce, Savory Strawberry


Categories
Locations
PLU

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

Plate/Store
Tools

Quantity     Unit     Ingredient
½     cup     Roasted Garlic
2     cup     white wine
1     cup     chopped strawberries
2     tsp     fresh thyme
2     tsp     chopped fresh savory
1     tbl     honey
0     No Unit     salt and pepper


Procedure


Prepared by David Whiting



Sausage Gravy


Categories
Locations
PLU

Yield   2 gal     Prep  
Portion Size   4 oz     Cook  
Num Portions   0     Finish  
          Shelf  

Plate/Store
Tools

Quantity     Unit     Ingredient
5     lb     bulk sausage
1     lb     all purpose flour
8     oz     butter
2     gal     milk
    to taste     kosher salt
    to taste     freshly ground black peppercorn
    to taste     white pepper
    to taste     red habanero pepper sauce


Procedure
  • Brown sausage in a heavy bottom pot or rondeaux.
  • Add butter and flour to make a roux.
  • Cook roux for 5 minutes or more making sure there in no raw flour.
  • Add milk gradually allowing the gravy to simmer and thicken after each addition.
  • Begin seasoning once about half the milk is added and adjust seasonings as you add more milk.

Prepared by David Whiting


Sausage En Croute


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

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

Plate/Store
Tools

Quantity     Unit     Ingredient
8         sheets puff pastry
4     lb     sausage cups Mascarpone
1         diced bunches scallions shredded)
1         chopped bunch parsley
1         dijon mustard
1         egg wash patted dry
1         honey
1         salt and pepper 1


Procedure
Prepared by Imported Recipes


Sausage Filled Dates Wrapped in Bacon


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         about 2 ounces hot sausage
24         pitted dates cups Mascarpone
8         cut crosswise into thirds slices bacon shredded)


Procedure
Prepared by Imported Recipes


Sausage Spinach Balls


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
2     oz     thawed and squeezed dry packages frozen spinach
2     cup     crush herb stuffing cups Mascarpone
1     cup     grated parmesan shredded)
4         beaten eggs
½     lb     hot sausage


Procedure
Prepared by Imported Recipes


Sausage, breakfast, house


Categories
Locations
PLU

Yield   40 lb     Prep  
Portion Size   1 lb     Cook  
Num Portions   40     Finish  
          Shelf  

Plate/Store
Tools

Quantity     Unit     Ingredient
25     lb     boneless pork loin
10     lb     pork fat
2.33     tbl     white pepper
    tsp     ground ginger
2     tbl     ground sage
2     cup     minced peeled garlic
7     tbl     kosher salt
21     oz     Japanese bread crumbs
7     cup     water
¼     cup     whole fennel seed


Procedure
  • Chunk all beef, pork, and fat. Mix well with remaining ingredients, then pass through course grinding blade.

Prepared by David Whiting


Sausage, quick pork


Categories
Locations
PLU

Yield   4 lb     Prep  
Portion Size   2 oz     Cook  
Num Portions   32     Finish  
          Shelf  

Plate/Store
Tools

Quantity     Unit     Ingredient
5     lb     ground pork
1     oz     salt
¼     oz     whole fennel seed
1     oz     peeled garlic
¼     oz     crushed red pepper
8     fl oz     port wine


Procedure
Prepared by David Whiting


Sauteed Chicken Breast in a Sungold Tomato Orange Sauce


Categories _2_Summer, 0-CB-2008, 0-CB-FirstDraft, 4-Entrees, 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
6     No Unit     boneless skinless chicken breasts
6     No Unit     all purpose flour
5     tbl     olive oil (reserve 1 1/3 cup liquid)
¾     cup     orange juice
0.33     cup     white wine
1     tbl     dried parsley
1     tbl     oil liquid
1     tsp     orange peel
3     tbl     raspberry vinegar
2     No Unit     tomatoes
1     tsp     minced garlic
2     No Unit     orange


Procedure
Prepared by DB Import old RECIPE Database


Sauteed Chicken Breast in a Sungold Tomato Orange Sauce 1


Categories _2_Summer, 0-CB-2008, 0-CB-FirstDraft, 4-Entrees, 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
6         boneless skinless chicken breasts
6         all purpose flour
5     tbl     olive oil (reserve 1 1/3 cup liquid)
¾     cup     orange juice
0.33     cup     white wine
1     tbl     dried parsley
1     tbl     oil liquid
1     tsp     orange
3     tbl     raspberry vinegar
2         tomatoes
1     tsp     minced garlic
2         orange


Procedure
Prepared by DB Import old RECIPE Database


Sauteed Southwest Chicken


Categories
Locations
PLU

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

Plate/Store
Tools

Quantity     Unit     Ingredient
24     ea     Free Range Chicken Breasts
36     fl oz     olive extra virgin oil
½     cup     kosher salt
½     cup     garlic powder
½     cup     ground cumin
½     cup     freshly ground whole black pepper
½     cup     ancho chili powder


Procedure
  • Combine dry seasonings and mix well.
  • Coat chicken lightly before sauteing

Prepared by Red Newt


Savory Blueberry Sauce for Duck and Beef


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
2     cup     blueberries
4     cup     beef demi apples
2     cup     red wine (reserve 1 1/3 cup liquid)
1     tbl     minced garlic
1     tbl     chopped fresh thyme
1     tbl     chopped fresh oregano
¼     cup     honey
1     tbl     olive oil
1     No Unit     salt and pepper 1


Procedure
Prepared by Imported Recipes


Savory Cheese Squares


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

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

Plate/Store
Tools

Quantity     Unit     Ingredient
½     cup     crushed sesame seed cracker crumbs
½     cup     bread crumbs cups Mascarpone
3     tbl     melted butter shredded)
1     cup     grated Colby-Jack cheese
1     lb     softened cream cheese
2         egg patted dry
½     cup     chopped roasted red peppers
0.33     cup     sour cream


Procedure
Prepared by Imported Recipes


savory concord spread


Categories
Locations
PLU

Yield   6 qt     Prep  
Portion Size   2 oz     Cook  
Num Portions   0     Finish  
          Shelf  

Plate/Store
Tools

Quantity     Unit     Ingredient
2     qt     crushed Concord grapes
6     ea     diced onion
½     cup     minced garlic
½     cup     balsamic white vinegar
2     tbl     chopped fresh thyme


Procedure

-cook grapes for 10 minutes    

-strain

-sweat onions and garlic

-add remaining ingredients

-bring to a boil

-reduce heat and simmer 15-20 minutes

-adjust with S+P

-thicken with cornstarch


Prepared by Culinary Software Services



Savory 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 half crosswise
¼     cup     extra fine granulated sugar
4     ea     juiced lemon (2/3 cup)
1     tbl     lemon zest
2     tbl     butter
2     tsp     wash and trim parsley
2     tsp     fresh sage
2     tsp     fresh thyme


Procedure
  • Whisk egg, egg whites, and lemon juice and strain into heavy bottom pan. Add sugar, zest, and herbs. 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 Red Newt


Savory White Bean Dip


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

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

Plate/Store
Tools

Quantity     Unit     Ingredient
2     lb     navy 2 beans
1         garlic cloves cups Mascarpone
2     tsp     champagne vinegar shredded)
4     tbl     white wine
2     tsp     lemon juice
2         salt and pepper 1 patted dry


Procedure
Prepared by Imported Recipes


Scallop Champagne 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
    cup     sliced shallots
10         sliced cloves garlic cups Mascarpone
2         bottles champagne shredded)
2     tbl     sugar
2     tbl     chopped thyme
2     tbl     chopped oregano patted dry
2     tbl     chopped basil
½     lb     butter
0         salt and pepper 1


Procedure
Prepared by Imported Recipes


Scallop Dumpling Filling


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         chopped small can water chestnuts
1         bunch green onions cups Mascarpone
1     tsp     chopped garlic shredded)
1     tbl     chopped fresh ginger
1     tbl     sesame oil
1     tsp     chopped fresh parsley patted dry
2     tbl     soy sauce
1     tbl     toasted sesame seeds


Procedure
Prepared by Imported Recipes


Scallop 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
2     tbl     chopped fresh oregano
2     tbl     chopped fresh thyme cups Mascarpone
½     cup     chopped fresh parsley shredded)
1         minced tablepsoon garlic
1     tbl     fresh lemon juice
1         bottle Chardonnay patted dry
1         salt and pepper 1


Procedure
Prepared by Imported Recipes


Scallops and Pork Belly


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     10/20 dry scallops
2     oz     Braised Pork Belly
2     oz     Kale - Chiffonade
    fl oz     Bacon Vinaigrette - warm
1     fl oz     olive extra virgin oil
1     oz     unsalted butter


Procedure
  • Saute two one oz slices of pork belly in small pan with and ounce of braising liquid until hot and slightly caramelized
  • Sear two scallops in mixture of olive oil and butter with a pinch of salt.
  • flip and sear second side... do not overdo.
  • plate 2 oz of mixed Kale on plate.
  • Before service, sear kale in a saucepan with bacon vinaigrette
  • plate with pork belly side by side, one scallop on top of each , with garnish    

Prepared by David Whiting


Scallops and Pork Belly with verjus kale


Categories
Locations
PLU

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

Plate/Store
Tools

Quantity     Unit     Ingredient
3     ea     10/20 dry scallops
3     oz     Braised Pork Belly
3     oz     Kale - Chiffonade
½     fl oz     white verjus
1     fl oz     olive extra virgin oil
1     oz     unsalted butter


Procedure
  • Saute1 oz slices of pork belly in small pan with and ounce of braising liquid until hot and slightly caramelized
  • Sear scallops in mixture of olive oil and butter with a pinch of salt.
  • flip and sear second side... do not overdo.
  • plate 2 oz of mixed Kale on plate.
  • Before service, sear kale in a saucepan with verjus and pinch of salt and pepper
  • plate with pork belly side by side, one scallop on top of each , with garnish    

Prepared by David Whiting


Scallops with Sherry Cream Sauce


Categories 0-CB-2008, 0-CB-FirstDraft, 6-Sauces, 8-Compote, Plate
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     sliced shitake mushrooms
2     tsp     chopped garlic cups Mascarpone
2     tbl     butter shredded)
    cup     sherry
2     pt     heavy cream
3     No Unit     egg yolks patted dry
3     No Unit     salt and pepper 1


Procedure
Prepared by Imported Recipes


Seafood napoleon (crab, scallops, shrimp) in a creamy lobster sauce


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

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

Plate/Store
Tools

Quantity     Unit     Ingredient


Procedure
Prepared by Imported Recipes


Seared Duck Breast in a Blueberry Port Sauce


Categories _2_Summer, 0-CB-2008, 0-CB-FirstDraft, 4-Entrees
Locations
PLU

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

Plate/Store
Tools

Quantity     Unit     Ingredient
1     cup     Ingredients


Procedure
Prepared by Imported - menu titles only


Seared duck breast with a raspberry sauce served with mushroom risotto


Categories _2_Summer, 0-CB-2008, 0-CB-FirstDraft, 4-Entrees
Locations
PLU

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

Plate/Store
Tools

Quantity     Unit     Ingredient


Procedure
Prepared by Imported Recipes


Seasonal Veg


Categories
Locations
PLU

Yield   48 serving     Prep  
Portion Size   1 serving     Cook  
Num Portions   48     Finish  
          Shelf  

Plate/Store
Tools

Quantity     Unit     Ingredient
1     cup     olive extra virgin oil
2     tbl     salt and pepper
4     lb     green beans
12     lb     Roasted Vegetables


Procedure
Prepared by Red Newt


Seneca Blue Walnut Butter


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     lb     softened unsalted butter
9     oz     Seneca Blue Cheese cups Mascarpone
    cup     walnuts shredded)
1         salt and pepper 1


Procedure
Prepared by Imported Recipes


Sesame Cashew 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
0.33     No Unit     minced fresh ginger cup
2     tbl     garlic cups Mascarpone
1     cup     dry white wine sauce shredded)
0.33     cup     sesame oil
¼     cup     brown sugar
¼     cup     honey patted dry
½     cup     (puree both in food processor) water
¼     No Unit     crushed red pepper flakes teaspoon
0.33     No Unit     chopped cilantro cup
½     No Unit     chopped toasted cashews cup
½     cup     sesame oil minutes at 350 degrees.
2     cup     canola oil sauce)
½     tsp     black pepper


Procedure
Prepared by Imported Recipes


Sesame Cashew Sauce for Shrimp


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
0.33     cup     minced fresh ginger
2     tbl     minced garlic radicchio)
1     cup     soy sauce
1     cup     white wine sauce (dry) pureed)
0.33     cup     sesame oil pureed
¼     cup     brown sugar
¼     cup     honey
1     cup     toasted cashews chiffonade
½     cup     water
¼     tsp     crushed red pepper flakes
0.33     cup     chopped cilantro
½     cup     toasted and chopped cashews
0         Dressing
½     cup     sesame oil
2     cup     canola oil
½     tsp     black pepper with


Procedure
Prepared by Imported Recipes


Shallot and Mustard Vinaigrette


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

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

Plate/Store
Tools

Quantity     Unit     Ingredient
1         minced shallots large
2     tbl     balsamic vinegar cups Mascarpone
0.33     cup     + 2 tablespoons Olive oil shredded)
    tbl     fresh or 1.5 teaspoons dry thyme


Procedure
Prepared by Imported Recipes


Sherried Chicken and Mushroom Empanadas


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     raisins
2     tbl     pine nuts cups Mascarpone
0.33     cup     pitted and cut lengthwise into kalamata olives shredded)
1         trimmed and cut into 1 1/2 medium head of Escarole
4     tbl     olive oil
6         peeled garlic cloves
6         thick slices of country bread
6         salt


Procedure
Prepared by Imported Recipes


Sherry 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


Shiitake cream sauce


Categories
Locations
PLU

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

Plate/Store
Tools

Quantity     Unit     Ingredient
2     cup     minced shallots
3     tbl     minced garlic
2     lb     sliced shiitake mushrooms
1     bottle     white wine
2     qt     veg stock
2     qt     heavy cream
1     tbl     chopped fresh savory
1     tbl     chopped fresh thyme
2     tbl     butter


Procedure

in a heavy bottom pot, sweat shallots and garlic with butter

add wine and reduce by half

add shiitakes and cook untill slightly wilted

add veg stock, herbs, and cream

simmer approx ten minutes

s+p to taste

thicken with cornstarch as needed


Prepared by Culinary Software Services



shortcake


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

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

Plate/Store
Tools

Quantity     Unit     Ingredient
¼     cup     sugar
1     tbl     + 2 teaspoons baking powder cups Mascarpone
¼     tsp     salt shredded)
14         cut into parts butter tablespoons quarters
1     cup     milk


Procedure
Prepared by Imported Recipes


Shortcakes


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   42     Finish  
          Shelf  

Plate/Store
Tools

Quantity     Unit     Ingredient
5     cup     flour
5     tbl     baking powder 1 cups Mascarpone
1     tbl     baking powder 1 shredded)
¾     tsp     salt quarters
21         cut into pieces butter ounces
3     cup     milk inch strips


Procedure
Prepared by Imported Recipes


Shrimp and sweet potato cakes with chipotle aioli


Categories _3_Fall, 0-CB-FirstDraft, 1-Appetizer
Locations
PLU

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

Plate/Store
Tools

Quantity     Unit     Ingredient


Procedure
Prepared by Imported Recipes


Shrimp Creole Sauce


Categories
Locations
PLU

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

Plate/Store
Tools

Quantity     Unit     Ingredient
1     lb     butter
2     lb     yellow onion
2     lb     green bell pepper
1     bunch     celery
2     cup     all purpose flour
1     bottle     white wine
2     qt     chicken stock
1     oz     minced peeled garlic
5     lb     diced roma tomatoes
2     tbl     fresh thyme
6     ea     bay leaf
½     cup     wash and trim parsley
2     bunch     green onion
6     tbl     kosher salt
1     fl oz     tabasco sauce
1     tsp     cayenne pepper


Procedure
  • Sweat onion, green pepper, and celery in butter and add flour.
  • Cook slowly until a dark roux is formed.
  • Deglaze with wine.
  • Add stock, garlic, tomato, thyme, and bay leaf.
  • Bring to a simmer and allow to thicken.
  • Finish with remaining ingredients.
  • Check and adjust seasonings.

Prepared by Red Newt


Shrimp Egg Rolls


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
14     oz     chinese cabbage
    cup     cooked and coarsely chopped shrimp cups Mascarpone
8         minced water chestnuts shredded)
6         thinly sliced large green onions quarters
2     tbl     peanut butter
1     tbl     sesame oil inch strips
1     tbl     light soy sauce
10         egg roll skins
1         beaten egg
1         oil for deep frying
1         salt and pepper 1 minutes at 350 degrees.


Procedure
Prepared by Imported Recipes


Shrimp Salad


Categories _1_Spring, _2_Summer
Locations
PLU

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

Plate/Store
Tools

Quantity     Unit     Ingredient
1         bag cooked shrimp
1         minced stalk celery apples
¼     cup     minced red onion (reserve 1 1/3 cup liquid)
    cup     chopped apricots
4     tbl     chopped fresh parsley
4         salt and pepper 1
4         just enough mayonnaise


Procedure
Prepared by Imported Recipes


Shrimp 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
8     oz     at room temperature package cream cheese
7     oz     rinsed and well drained can tiny shrimp cups Mascarpone
¼     cup     mayonnaise shredded)
2     tbl     fresh lemon juice quarters
1     tsp     chopped fresh parsley
½     tsp     dried dillweed inch strips
½     tsp     salt
0         thinly sliced black bread
0         crackers


Procedure
Prepared by Imported Recipes


Shrimp Spring Rolls


Categories 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
3     No Unit     finely sliced green onions
1     tbl     minced garlic cups Mascarpone
1     cup     grated carrot shredded)
2     tbl     sesame oil quarters
2     tbl     olive oil
2     tsp     grated ginger inch strips
15     oz     chopped can water chestnuts
2     tbl     toasted sesame seeds
¼     cup     chopped red pepper
1     tbl     chopped fresh parsley
¼     cup     sesame oil
1     cup     white wine
1     cup     soy sauce
1     tbl     freshly grated ginger
½     cup     hoison sauce
¼     cup     honey
2     tbl     chopped fresh cilantro
3     No Unit     sliced green onions
½     cup     water
¼     tsp     crushed red pepper


Procedure
Prepared by Imported Recipes


shrimp with tomatoes, fennel and oregano


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     tbl     olive oil
1         chopped onion large
1         halved thinly sliced fennel bulbs medium trimmed cups Mascarpone
¾     tsp     dried crushed red pepper shredded)
    lb     chopped tomatoes quarters
1     tbl     minced fresh oregano
32         peeled and deveined (tails Shrimp uncooked inch strips
6     oz     feta, lively run cheese
6         fresh lemon juice


Procedure
Prepared by Imported Recipes


slaw for rueben


Categories
Locations
PLU

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

Plate/Store
Tools

Quantity     Unit     Ingredient
4     head     green cabbage
2     ea     red onion
2     ea     red pepper
3     cup     chopped spring onions
3     cup     apple cider
2     cup     water
1     cup     sugar
2     tsp     white pepper
2     tsp     salt
1     tbl     garlic powder


Procedure

-slice cabbage and onion on slicer as thin as possible

-dice red pepper and green onion

-set aside

-mis cider, water, sugar, salt, and pepper

-pour over cabbage, peppers, and onion

-mix well

-lay out in a pan so that as much of the mix in covered by the liquid as possible

-cover and let sit overnight in the cooler

-drain

-in a HOT pan quickly saute

-cool before serving


Prepared by Culinary Software Services



Smoke Salmon Mousse


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

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

Plate/Store
Tools

Quantity     Unit     Ingredient
8     oz     at room temperature cream cheese
2     oz     smoke salmon cups Mascarpone
2     tbl     heavy cream shredded)
1     tbl     lemon juice quarters
1     No Unit     salt and pepper 1
1     No Unit     cucumber inch strips


Procedure
Prepared by Imported Recipes


Snow Peas with Lemon-Anchovy Dipping 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
2         egg yolks
3     tbl     dijon mustard apples
1     oz     undrained can anchovies (reserve 1 1/3 cup liquid)
1         juice of 1 lemon
1         chopped shallot
1     cup     vegetable oil
¼     cup     sour cream
1     tbl     rinsed and drained capers
    lb     young sugar snap fresh snow peas or 2 pounds small
1         salt and freshly ground pepper


Procedure
Prepared by Imported Recipes


snowpeas with pearl onions and julienne of beets


Categories _2_Summer, _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         snow peas
3         peal onions Red)
½         julienned beets
¼     cup     balsamic vinegar
½         chopped garlic cloves pureed
0         olive oil chopped


Procedure
Prepared by Imported Recipes


Soup Baked Potato


Categories
Locations
PLU

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

Plate/Store
Tools

Quantity     Unit     Ingredient
7     lb     potato pulp zzz
3     cup     white wine
2     tbl     minced peeled garlic
2     cup     diced yellow onion
2     qt     heavy cream
2     qt     half and half cream
4     cup     veg stock
4     ea     bay leaf
1     tbl     dried thyme
1     tbl     parsley flakes (dry)
0     No Unit     salt and pepper


Procedure
Prepared by David Whiting


Soup Bowl


Categories
Locations
PLU SO003

Yield   7 gal     Prep  
Portion Size   12 fl oz     Cook  
Num Portions   74.67     Finish  
          Shelf  

Plate/Store
Tools

Quantity     Unit     Ingredient
3     gal     Soup Baked Potato
3     gal     various soup
1     gal     Mushroom and Kale Bisque Soup


Procedure
Prepared by Red Newt


Soup Cup


Categories
Locations
PLU SO002

Yield   7 gal     Prep  
Portion Size   6 fl oz     Cook  
Num Portions   149.33     Finish  
          Shelf  

Plate/Store
Tools

Quantity     Unit     Ingredient
3     gal     various soup
3     gal     Soup Baked Potato
1     gal     Mushroom and Kale Bisque Soup


Procedure
Prepared by Red Newt


Soup, Mushroom and Kale Bisque


Categories
Locations
PLU

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

Plate/Store
Tools

Quantity     Unit     Ingredient
3     lb     shiitake mushrooms
    lb     portabello mushrooms
4     cup     diced peeled shallots
3     tbl     minced peeled garlic
2     bottle     white wine
8     cup     chopped kale don not mix in
2     slice     wheat bistro Bread
0     No Unit     salt and pepper
8     cup     water
4     qt     heavy cream
1     qt     half and half cream


Procedure
Prepared by David Whiting


Soup, Tomato


Categories
Locations
PLU

Yield   6 gal     Prep  
Portion Size   10 fl oz     Cook  
Num Portions   76.8     Finish  
          Shelf  

Plate/Store
Tools

Quantity     Unit     Ingredient
4     lb     yellow onion diced
4     lb     carrot
1     lb     peeled garlic
2     lb     unsalted butter
2     #10 can     diced organic tomatoes 7lb 2 oz
2     #10 can     crushed tomatoes 7lb 2 oz
¾     cup     dried basil
¾     cup     dried dill
2     gal     water check on amount
7     oz     chipotle chiles in adobo
1     gal     heavy cream
1     oz     salt to taste


Procedure
  • Saute onions, carrots with butter on LOW heat about 30 minutes
  • add whole garlic cloves and continue until onions are translucent, carrots soft and sweet and garlic roasted
  • Add tomatoes and water, bring to a boil
  • Add chipotle, dill, and salt
  • When flavor is set, add cream, stirring.
  • portion into 4 deep chafer pans and place in walk-in to cool.
Bowls is 10 oz, cup is 6 oz    


Prepared by David Whiting



Spiced 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
1         minced Garlic tablespoon
1     tbl     olive oil
2     pt     heavy cream cups Mascarpone
¼     cup     dry parmesan shredded)
4         egg yolks quarters
¼     tsp     cinnamon
0         salt and pepper 1 inch strips


Procedure
Prepared by Imported Recipes


Spiced Cream Sauce for Pumpkin Gnocchi


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 cups Mascarpone
2     pt     heavy cream shredded)
¼     cup     dry parmesan quarters
4         egg yolks
    tbl     nutmeg inch strips
¼     tbl     cinnamon
0         salt and pepper 1


Procedure
Prepared by Imported Recipes


Spiced Mascarpone Filling


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   12     Finish  
          Shelf  

Plate/Store
Tools

Quantity     Unit     Ingredient
2     lb     2 x 1# containers mascarpone
¾     tsp     cinnamon cups Mascarpone
¾     tsp     nutmeg shredded)
1     tsp     vanilla quarters
½     cup     sugar (powdered or granulated)


Procedure
Prepared by Imported Recipes


Spiced Mascarpone Filling (6 servings)


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   6     Finish  
          Shelf  

Plate/Store
Tools

Quantity     Unit     Ingredient
1     lb     1# containers mascarpone
0.38     tsp     cinnamon cups Mascarpone
0.38     tsp     nutmeg
½     tsp     vanilla
¼     cup     sugar (powdered or granulated) stock


Procedure
Prepared by Imported Recipes


Spicy Black Beans


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
12     cup     dry black beans
4     No Unit     cloves garlic cups Mascarpone
2     No Unit     cut lengthwise limes shredded)
4     No Unit     bay leaves quarters
1     No Unit     chopped onion
4     cup     water inch strips


Procedure
Prepared by Imported Recipes


Spicy Cheddar Cheese Spread


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

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

Plate/Store
Tools

Quantity     Unit     Ingredient
4     oz     peeled shallots about 2
8     oz     cream, kuyahoora cheese
0.125     tsp     cayenne pepper
0.125     tsp     paprika
1     oz     olive extra virgin oil
½     oz     100brix verjus
16     oz     cheddar, extra sharp cheese


Procedure
  • mince shallots
  • shred cheddar cheese
  • mix cheeses, shallots until smooth
  • drizzle in olive oil until texture is correct
  • add paprika and cayenne to taste (record volumes for big batch.)

Prepared by Imported Recipes


Spicy Cherry 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     qt     minced in robo coupe cherries
1     cup     olive oil apples
¼     cup     Merlot (reserve 1 1/3 cup liquid)
2     tsp     minced garlic
0.13     tsp     cayenne pepper
¼     tsp     dry basil
0         salt and pepper 1


Procedure
Prepared by Imported Recipes


Spicy Crab Stuffing for Belgian Endive


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     lb     cans crabmeat
½     cup     chopped red pepper cups Mascarpone
1     tbl     chopped garlic shredded)
½     cup     mayonnaise quarters
½     cup     sour cream
0         zest and juice of 1 lemon inch strips
¼     cup     chopped fresh parsley
0     pinch     of cayenne
0         salt and pepper 1


Procedure
Prepared by Imported Recipes


Spicy Garlic Shrimp


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

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

Plate/Store
Tools

Quantity     Unit     Ingredient
½     cup     soy sauce
½     cup     olive oil cups Mascarpone
1     tbl     paprika shredded)
1     tsp     cayenne pepper quarters
1     tsp     black pepper
¼     cup     sesame oil or peanut oil inch strips
¼     cup     lemon juice
2     tbl     ginger
2     tbl     tabasco
2     tbl     dry mustard
32         uncooked, peeled, deveined with tails on shrimp


Procedure
Prepared by Imported Recipes


Spicy Ginger 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


Spicy Peanut Dressing


Categories 0-CB-2008, 0-CB-FirstDraft, 7-Dressing, 8-Compote
Locations
PLU

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

Plate/Store
Tools

Quantity     Unit     Ingredient
8     fl oz     sesame oil
24     fl oz     canola oil
8     fl oz     rice vinegar
8     fl oz     white wine
8     fl oz     soy sauce
8     tbl     ground ginger
2     oz     peeled garlic
8     fl oz     honey
3     oz     chipotle chiles
4     ea     zested, juiced lemon 1/8 zested, 7/8 juiced
1     tsp     cayenne pepper
4     cup     smooth peanut butter
    to taste     salt and pepper


Procedure
  • Combine all ingredients and mix until well incorporated.
  • Allow to sit overnight before using. Flavors will intensify.

Prepared by Imported Recipes


Spicy Peanut Dressing (32 servings)


Categories _5_all season, 0-CB-FirstDraft, 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
½     cup     sesame oil
    cup     vegetable oil
½     cup     rice vinegar
½     cup     white wine
¼     cup     soy sauce
2     tbl     minced ginger
½     tbl     minced garlic
¼     cup     honey
¾     No Unit     finely chopped with seeds chipotle chiles
¼     No Unit     zested lemon
    No Unit     juiced lemons
½     tsp     cayenne pepper
1     cup     creamy peanut butter
    to taste     salt and pepper


Procedure


Prepared by Imported Recipes



Spicy Peanut 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     cup     peanut butter
1     cup     hoison sauce cups Mascarpone
½     cup     rice vinegar shredded)
    cup     soy sauce quarters
¼     cup     sesame sauce
0.33     No Unit     chopped cilantro cup inch strips
½     cup     white wine
1     No Unit     minced Garlic tablespoon
1     No Unit     chopped peanuts cup
½     tsp     red pepper sauce


Procedure
Prepared by Imported Recipes


Spicy Peanut Sauce for Tuna Kebabs


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     water
½     cup     peanut butter cups Mascarpone
1     cup     hoisen sauce shredded)
½     cup     rice vinegar quarters
    cup     soy sauce
¼     cup     sesame oil inch strips
1     cup     olive oil
0.33     cup     chopped cilantro
½     cup     white wine
1     tbl     minced garlic sauce
1     cup     chopped peanuts
½     tsp     crushed red pepper sauce)


Procedure
Prepared by Imported Recipes


Spicy Pork Crust


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

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

Plate/Store
Tools

Quantity     Unit     Ingredient
7     cup     bread crumbs
2     tbl     chopped coarsely ginger cups Mascarpone
1     tbl     nutmeg shredded)
1     tsp     cloves quarters
1     No Unit     salt and pepper 1


Procedure
Prepared by Imported Recipes


Spicy Southwestern Tomato 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         diced white onion
4         diced green peppers cups Mascarpone
2         pureed cans Muir Glen tomatoes shredded)
1         chopped can Muir Glen tomatoes quarters
2         ancho chili peppers
2         cascabela chili peppers inch strips
2         reconstituted and chopped chili peppers
4         chiplotes in adobo sauce
4         cayenne
4         sage sauce
4         thyme
4         chili powder sauce)
4         salt and pepper 1


Procedure
Prepared by Imported Recipes


spiedie cubes, chicken


Categories
Locations
PLU

Yield   lb     Prep  
Portion Size   ¾ oz     Cook  
Num Portions   96     Finish  
          Shelf  

Plate/Store
Tools

Quantity     Unit     Ingredient
5     lb     boneless skinless chicken breasts
16     fl oz     Spiedie Marinade


Procedure
  • thaw chicken breast
  • cut into cubes and check weight against recipie portion
  • place in covered container and add spiedie sauce to cover
  • mix sauce through pork cubes and refrigerate
  • let marinate for at least     24 hours before skewering for spiedies

Prepared by David Whiting


spiedie cubes, pork


Categories
Locations
PLU

Yield   lb     Prep  
Portion Size   ¾ oz     Cook  
Num Portions   74.67     Finish  
          Shelf  

Plate/Store
Tools

Quantity     Unit     Ingredient
5     lb     sirloin pork
16     fl oz     Spiedie Marinade


Procedure
  • thaw pork sirloin
  • cut into .75 oz cubes
  • place in covered container and add spiedie sauce to cover
  • mix sauce through pork cubes and refrigerate
  • let marinate for at least     24 hours before skewering for spiedies

Prepared by David Whiting


spiedie cubes, sausage


Categories
Locations
PLU

Yield   lb     Prep  
Portion Size   ¾ oz     Cook  
Num Portions   96     Finish  
          Shelf  

Plate/Store
Tools

Quantity     Unit     Ingredient
5     lb     custom gewurz ginger sausage
16     fl oz     Spiedie Marinade


Procedure
  • thaw chicken breast
  • cut into cubes and check weight against recipie portion
  • place in covered container and add spiedie sauce to cover
  • mix sauce through pork cubes and refrigerate
  • let marinate for at least     24 hours before skewering for spiedies

Prepared by David Whiting


spiedie grilled vegetables


Categories
Locations
PLU

Yield   3 lb     Prep  
Portion Size   4 oz     Cook  
Num Portions   12     Finish  
          Shelf  

Plate/Store
Tools

Quantity     Unit     Ingredient
1     lb     green bell pepper
1     lb     cherry tomatoes
½     lb     shiitake mushrooms
1     lb     yellow onion
4     fl oz     Spiedie Marinade
½     oz     salt
¼     oz     ground black pepper


Procedure
Prepared by David Whiting


Spiedie Marinade


Categories
Locations
PLU

Yield   104 fl oz     Prep  
Portion Size   1 oz     Cook  
Num Portions   104     Finish  
          Shelf  

Plate/Store
Tools

Quantity     Unit     Ingredient
32     fl oz     canola oil
32     fl oz     apple cider vinegar
32     fl oz     bag-in-box Verjooz
2     oz     fresh mint
1     oz     fresh rosemary
1     oz     fresh thyme
1     oz     fresh sage
4     oz     garlic
3     oz     salt
4     tbl     ground black pepper


Procedure
  • pull fresh herbs and chop by hand to medium coarse
  • add salt, pepper, herbs and garlic to apple cider and verjooz
  • stick blend until garlic and herbs are finely minced.
  • pour in canola oil while stick blending
  • store in refrigerator

Prepared by David Whiting


Spiedie, chicken


Categories
Locations
PLU

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

Plate/Store
Tools

Quantity     Unit     Ingredient
4     ea     chicken spiedie cubes
1     fl oz     Spiedie Marinade
1     slice     Country White olive oil Bread


Procedure
  • skewer marinated chicken spiedie cubes on metal skewer
  • 5 cubes per skewer... check weight (minus skewer tare) to be 5x average cube weight (~3 oz)
  • place on char broiler with pie plate cap for 5 minutes
  • remove cap and turn, drizzle with more spiedie sauce and cook for 5 minutes more, or until done (155F)
  • briefly warm slice of bread on broiler or in toaster.
  • place bread on piece of deli foil and use the foil/bread as a "glove" to grasp the meat and slide off the skewer.
  • wrap up in foil and plate.

Prepared by David Whiting


Spiedie, pork


Categories
Locations
PLU

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

Plate/Store
Tools

Quantity     Unit     Ingredient
4     ea     pork spiedie cubes
1     fl oz     Spiedie Marinade
1     slice     country white Bread


Procedure
  • skewer marinated pork spiedie cubes on metal skewer
  • 4 cubes per skewer... check weight (minus skewer tare) to be 4x average cube weight (~3 oz)
  • place on char broiler with pie plate cap for 5 minutes
  • remove cap and turn, drizzle with more spiedie sauce and cook for 5 minutes more, or until done (155F)
  • briefly warm slice of bread on broiler or in toaster.
  • place bread on piece of deli foil and use the foil/bread as a "glove" to grasp the meat and slide off the skewer.
  • wrap up in foil and plate.

Prepared by David Whiting


Spiedie, sausage


Categories
Locations
PLU

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

Plate/Store
Tools

Quantity     Unit     Ingredient
4     ea     sausage spiedie cubes
1     fl oz     Spiedie Marinade
1     slice     country white Bread


Procedure
  • skewer marinated chicken spiedie cubes on metal skewer
  • 5 cubes per skewer... check weight (minus skewer tare) to be 5x average cube weight (~3 oz)
  • place on char broiler with pie plate cap for 5 minutes
  • remove cap and turn, drizzle with more spiedie sauce and cook for 5 minutes more, or until done (155F)
  • briefly warm slice of bread on broiler or in toaster.
  • place bread on piece of deli foil and use the foil/bread as a "glove" to grasp the meat and slide off the skewer.
  • wrap up in foil and plate.

Prepared by David Whiting


Spiedie, twofer


Categories
Locations
PLU

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

Plate/Store
Tools

Quantity     Unit     Ingredient
1     ea     chicken Spiedie
1     ea     pork Spiedie


Procedure
  • plate two spiedies on one plate

Prepared by David Whiting


Spinach Cream Sauce with Marscarpone


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     pt     heavy cream
2     No Unit     container marscarpone cups Mascarpone
1     cup     roasted garlic shredded)
6     No Unit     egg yolks quarters
15     oz     pureed fresh spinach


Procedure
Prepared by Imported Recipes


Spinach Risoto Cakes


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

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

Plate/Store
Tools

Quantity     Unit     Ingredient
1     cup     Ingredients


Procedure
Prepared by Imported - need recipe


Spinach Risotto Cakes


Categories
Locations
PLU

Yield   3 qt     Prep  
Portion Size   0.136 qt     Cook  
Num Portions   22     Finish  
          Shelf  

Plate/Store
Tools

Quantity     Unit     Ingredient
5     cup     arborio rice
4     cup     diced yellow onion
12     cup     veg stock
3     cup     white wine
2     tbl     minced peeled garlic
0     No Unit     saffron
2     tbl     truffle white oil
16     cup     coarsley chopped fresh spinach


Procedure
Prepared by Red Newt


Spinach Risotto Cakes with a Mushroom Sauce on a bed of Winter Greens


Categories _4_Winter, 0-CB-2008, 0-CB-FirstDraft, 4-Entrees
Locations
PLU

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

Plate/Store
Tools

Quantity     Unit     Ingredient
1     cup     Ingredients


Procedure
Prepared by Imported - menu titles only


Sponge Cake


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

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

Plate/Store
Tools

Quantity     Unit     Ingredient
1     tsp     baking powder 1
¼     cup     milk cups Mascarpone
2     tbl     butter shredded)
¾     cup     sugar quarters
5         room temperature eggs


Procedure
Prepared by Imported Recipes


spring rol filling with duck confit and pak choi


Categories
Locations
PLU

Yield   32 ea     Prep  
Portion Size   0     Cook  
Num Portions   0     Finish  
          Shelf  

Plate/Store
Tools

Quantity     Unit     Ingredient
20     oz     chopped Baby Pac Choi
1     tbl     minced garlic
6     cup     cooked Rice Jade Blend
2     tsp     orange zest
1     lb     chopped duck confit


Procedure

saute pak choi, and garlic

add remaining ingredients

mix well

use yellow scoop to portion


Prepared by Culinary Software Services



Spring Roll Filling with Pak Choi and Duck Confit


Categories
Locations
PLU

Yield   33 ea     Prep  
Portion Size   2 oz     Cook  
Num Portions   16½     Finish  
          Shelf  

Plate/Store
Tools

Quantity     Unit     Ingredient
20     oz     chopped Baby Pac Choi
1     tbl     minced garlic
6     cup     cooked jade blend rice
2     tsp     orange zest
1     lb     chopped duck confit


Procedure

-Separate the greens and whites of the pak choi

-saute the whites just untill tender

-add garlic and greens and cook untill the greens just begin to wilt

-remove from heat and add remaining ingredients

-mix well

cool before filling rolls


Prepared by Culinary Software Services



Spring roll with crab, ramps, and basmati


Categories
Locations
PLU

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

Plate/Store
Tools

Quantity     Unit     Ingredient
4     cup     chopped ramp
2     cup     minced red pepper
8     cup     cooked Basmati Rice
1     tbl     minced garlic
1     tsp     chopped fresh thyme
1     tsp     chopped parsley
2     tsp     lemon zest
2     lb     crab meat


Procedure

-quickly saute ramps, pepper, and garlic

-add remaining ingredients and mix well

-adjust as needed


Prepared by Culinary Software Services



Spring Roll with duck confit


Categories
Locations
PLU

Yield   33 ea     Prep  
Portion Size   2 ea     Cook  
Num Portions   16½     Finish  
          Shelf  

Plate/Store
Tools

Quantity     Unit     Ingredient
20     oz     Baby Pac Choi
6     cup     cooked Rice Jade Blend
1     tbl     minced garlic
2     tsp     orange zest
1     lb     choped duck confit
0         salt and pepper to taste
33     ea     rice paper wrappers


Procedure
  • Chop the pak chop, keeping the whites and greens separate.
  • in a large saute pan, cook the whites until fairly soft
  • add the greens and garlic and cook until greens begin to wilt
  • remove from heat, add remaining ingredients and mix well
  • using yellow scoop, measure out filling per order and wrap according to rice wrap instructions

Prepared by David Whiting


Squash Sauce


Categories _3_Fall, 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     roasted squash
2     cup     vegetable stock Red)
½     tsp     minced garlic
1     cup     white wine
2     tsp     chopped thyme pureed
2     tsp     chopped sage chopped
2     pinch     of nutmeg
1     tbl     olive oil


Procedure
Prepared by Imported Recipes


Squash Soup


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
¾         case of Butternut Squash (15 pounds)
4         diced largely large onions Red)
6         peeled and sliced or 7 small apples
4     pt     heavy cream
1     cup     brown sugar pureed
1     tsp     cinnamon chopped
1     tsp     nutmeg
1         salt and pepper 1
1         olive oil
1     tbl     chopped sage
1     tbl     chopped thyme


Procedure
Prepared by Imported Recipes


Squash, acorn grilled


Categories
Locations
PLU

Yield   5 ea     Prep  
Portion Size   1 ea     Cook  
Num Portions   5     Finish  
          Shelf  

Plate/Store
Tools

Quantity     Unit     Ingredient
1     ea     acorn squash
3     oz     olive oil
1     tsp     salt and pepper


Procedure
  • cut squash in half and scoop out seeds
  • cut into ring slices about1/2" thick
  • coat in olive oil, salt and pepper
  • grill.    

Prepared by David Whiting


Stock, veal


Categories
Locations
PLU

Yield   10 gal     Prep  
Portion Size   1 cup     Cook  
Num Portions   160     Finish  
          Shelf  

Plate/Store
Tools

Quantity     Unit     Ingredient
50     lb     veal bones
5     lb     yellow onion
1     bunch     celery
5     lb     carrot
1     lb     peeled garlic
2     can     tomato paste
3     bottle     red wine
4     fl oz     dried basil
4     fl oz     dried oregano
2     oz     dried thyme
2     tbl     whole black pepper


Procedure
Prepared by Red Newt


Stock, vegetable


Categories
Locations
PLU

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

Plate/Store
Tools

Quantity     Unit     Ingredient
1     lb     yellow onion
½     bunch     celery
1     lb     carrot
4     oz     peeled garlic
1     oz     dried basil
1     oz     dried oregano
1     oz     dried thyme
1     tbl     salt and pepper


Procedure
  • cut up vegetables and place in medium stock pot.
  • add misc vegetable pieces and parts, Mushroom stems, trimmings, etc.
  • boil gently all day
  • drain.

Prepared by David Whiting


Straw Cut Veg


Categories
Locations
PLU

Yield   lb     Prep  
Portion Size   3 oz     Cook  
Num Portions   34.67     Finish  
          Shelf  

Plate/Store
Tools

Quantity     Unit     Ingredient
4     lb     carrot
4     lb     yellow squash
4     lb     zucchini
2     lb     red bell pepper


Procedure
  • Process carrots, zucchini and yellow squash on mandoline.
  • Julienne red bell peppers by hand.
  • Combine and toss well.

Prepared by Red Newt


Strawberry and Spinach Salad with Lemon Dressing


Categories _2_Summer, 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
0     ea     n Dressing
    cup     sugar apples
37         juiced lemons (reserve 1 1/3 cup liquid)
6         egg yolks
2     cup     plus 4 tablespoons vegetable oil
2         Salad
10     oz     sliced in half fresh strawberries liquid
10     oz     rinsed, drained , and coarsely torn fresh spinach


Procedure
Prepared by Imported Recipes


Strawberry Cheesecake


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
4         x8ounce packages cream cheese
2     cup     strawberry puree
1     tbl     flour
4         egg
2     tsp     vanilla (chiffonade)
¼     cup     cream


Procedure
Prepared by Imported Recipes


Strawberry Chevre Spread


Categories _1_Spring, _2_Summer
Locations
PLU

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

Plate/Store
Tools

Quantity     Unit     Ingredient
3     lb     chevre
1     lb     cream cheese apples
2     tsp     minced garlic (reserve 1 1/3 cup liquid)
2     pt     coarsely chopped strawberries
1     tbl     fresh thyme


Procedure
Prepared by Imported Recipes


Strawberry Chutney


Categories _1_Spring, _2_Summer, 8-Compote
Locations
PLU

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

Plate/Store
Tools

Quantity     Unit     Ingredient
4     cup     strawberries
1     cup     white wine apples
1     cup     brown sugar (reserve 1 1/3 cup liquid)
½     cup     plum vinegar
1         chopped large onion
1     tbl     minced garlic
2     tbl     olive oil
2         salt and pepper 1


Procedure
Prepared by Imported Recipes


Strawberry Dressing


Categories _1_Spring, _2_Summer, 7-Dressing
Locations
PLU

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

Plate/Store
Tools

Quantity     Unit     Ingredient
2     pints     strawberries puree
½     tsp     lemon juice
4     tbl     sugar
2     cup     canola oil
1     cup     white wine
½     cup     white wine vinegar
0         S+P to taste


Procedure

Puree strawberries. In bowl, add all ingredients and whisk together. Taste and adjust salt and pepper.


Prepared by Imported Recipes



Strawberry Ginger Vinaigrette


Categories _1_Spring, _2_Summer, 7-Dressing
Locations
PLU

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

Plate/Store
Tools

Quantity     Unit     Ingredient
8     pt     pureed strawberries
2     tsp     lemon juice apples
¼     cup     sugar (reserve 1 1/3 cup liquid)
8     cup     canola oil
4     cup     white wine
2     cup     white wine vinegar
0.33     cup     minced ginger
1     tbl     powdered ginger


Procedure
Prepared by Imported Recipes


Strawberry Glazed Pie


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
11         well chilled, cut into 12 unsalted tablespoons
1     cup     egg
½         egg yolks
1         hot water tablespoon (chiffonade)
2     tsp     vanilla
2     pinch     of salt
4         hulled strawberries cups
1     cup     red currant jelly
1     tbl     lemon juice
¾     cup     chocolate ganache_Inv


Procedure
Prepared by Imported Recipes


Strawberry Mousse


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     No Unit     unflavored gelatine envelope
1     No Unit     egg butter
1     No Unit     egg yolks
3     tbl     sugar
1     No Unit     hulled strawberries cup (chiffonade)
0.33     No Unit     whipped to soft peaks whipping cream cup
0     No Unit     strawberry puree


Procedure
Prepared by Imported Recipes


Strawberry Relish


Categories
Locations
PLU

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

Plate/Store
Tools

Quantity     Unit     Ingredient
3     lb     coarsley chopped strawberries
2     oz     olive extra virgin oil
4     cup     chopped yellow onion
2     tbl     minced peeled garlic
1     tbl     sugar
2     tbl     white wine
1     tsp     dried thyme
1     tsp     dried tarragon
0     No Unit     salt and pepper


Procedure
  • Saute onions and garlic, wine and sugar in olive oil until onions are soft.
  • Add strawberries, herbs, and season to taste.
  • Strain and RESERVE LIQUID FIR SAUCE.

Prepared by David Whiting


Strawberry Rhubarb 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 yellow onion
4     cup     diced fresh rhubarb
1     tbl     minced peeled garlic
1     tbl     chopped fresh thyme
2     tbl     chopped fine lovage
6     cup     sliced strawberries
    to taste     salt and pepper


Procedure
  • Sauté onion until translucent.
  • Add rhubarb and garlic and cook until rhubarb is soft.
  • Mix in herbs and strawberries and cook to remove some of the liquid.
  • Season to taste.

Prepared by Red Newt


Strawberry Rhubarb Turnover (Vegan)


Categories
Locations
PLU

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

Plate/Store
Tools

Quantity     Unit     Ingredient
2     tbl     margarine
8     cup     finely chopped fresh rhubarb
1     cup     sugar
2     qt     sliced strawberries
4     tsp     vanilla extract


Procedure
Prepared by Red Newt


Strawberry Roulade


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
6         sliced strawberries pints
2     cup     sugar butter
1     cup     strawberry filling
8     oz     cream cheese
½     cup     (whipped) + 2 tablespoons sugar heavy cream (chiffonade)
1     tsp     vanilla


Procedure
Prepared by Imported Recipes


Strawberry Salsa


Categories _1_Spring, _2_Summer, 8-Compote
Locations
PLU

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

Plate/Store
Tools

Quantity     Unit     Ingredient
4     pt     strawberries
1         orange - zest apples
3         oranges - segmented (reserve 1 1/3 cup liquid)
2     tbl     mint
    tbl     cilantro
2     tbl     honey
¼     cup     white wine vinegar
1     cup     oil
½     cup     white wine
0         salt and pepper to taste peas


Procedure
Prepared by Imported Recipes


Strawberry Vinaigrette


Categories _1_Spring, _2_Summer, 7-Dressing
Locations
PLU

Yield   64 fl oz     Prep  
Portion Size   2 fl oz     Cook  
Num Portions   32     Finish  
          Shelf  

Plate/Store
Tools

Quantity     Unit     Ingredient
4     pt     strawberries
2     oz     white verjus
4     oz     sugar
32     fl oz     canola oil
16     fl oz     riesling wine
8     fl oz     white wine vinegar
1     No Unit     salt and pepper to taste


Procedure
Prepared by Imported Recipes


Strawberry Vinaigrette (16 servings)


Categories _1_Spring, _2_Summer, 7-Dressing
Locations
PLU

Yield   0 No Unit     Prep  
Portion Size   0 No Unit     Cook  
Num Portions   16     Finish  
          Shelf  

Plate/Store
Tools

Quantity     Unit     Ingredient
1     qt     pureed strawberries
½     tbl     lemon juice apples
¼     cup     sugar (may need more) (reserve 1 1/3 cup liquid)
2     cup     canola oil
1     cup     white wine
½     cup     white wine vinegar
0         salt and pepper to taste


Procedure
Prepared by Imported Recipes


Strudel Potato Beet


Categories
Locations
PLU

Yield   15 ea     Prep  
Portion Size   1 ea     Cook  
Num Portions   15     Finish  
          Shelf  

Plate/Store
Tools

Quantity     Unit     Ingredient
1     box     filo dough
½     lb     margarine
1     lb     fresh spinach
2     lb     sliced, oven roasted chiogga beets
2     lb     sliced and blanched red potato
8     oz     Onions Carmelized


Procedure
  • Lay down four sheets of filo one at a time with a layer of margarine brushed on top of each.
  • Each set of four sheets will make three strudels.
  • Cut the sheets into three even sections along the wider side of the sheets.
  • In each section, place 1 oz of spinach, 3 to four slices of potatoes, and two to three slices of beets.
  • Gather the edges in around the filling and fold, rolling up and forming a pillow shaped strudel.
  • Store in fish boxes with deli paper.
  • If you need help, ask Mike, he loves to make strudels.

Prepared by Red Newt


Stuffed chicken breast


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

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

Plate/Store
Tools

Quantity     Unit     Ingredient
16     oz     cheve logs
3     lb     crab cups Mascarpone
2         minced scallions bunches shredded)
1     tbl     garlic quarters


Procedure
Prepared by Imported Recipes


Stuffed Eggpland - vegan


Categories
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 cups Mascarpone
2     No Unit     minced garlic cloves shredded)
    tbl     curry powder quarters
    lb     peeled, chopped tomatoes
2     tbl     tomato paste inch strips
2     No Unit     medium eggplant - stems cut off
2     tbl     vegetable oil
0.33     cup     slivered almonds
1     tbl     fresh chopped cilantro sauce
4     tbl     vegetable oil
½     No Unit     minced medium onion
½     cup     rice
1     cup     hot water
3     tbl     dried currants
1     tbl     chopped fresh cilantro
1     No Unit     salt and pepper to taste


Procedure
Prepared by Imported Recipes


Stuffed Eggplant


Categories _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
2     tbl     olive oil
2         minced garlic cloves apples
    lb     chopped tomatoes
2     tsp     tomato paste
4     tsp     vegetable oil
½         finely minced onion
1     cup     hot water
3     tbl     currants
3         salt and pepper 1
2         eggplant peas
2     tsp     vegetable oil
0.33     cup     slivered almonds
1         cilantro - chopped


Procedure
Prepared by Imported Recipes


Stuffed Mushrooms


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

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

Plate/Store
Tools

Quantity     Unit     Ingredient
50     No Unit     button mushrooms
½     No Unit     grated sharp cheddar cheese pound cups Mascarpone
¼     No Unit     diced onion cup shredded)
1     No Unit     minced garlic cloves quarters
0     No Unit     taste salt and pepper
¼     cup     bread crumbs inch strips


Procedure
Prepared by Imported Recipes


Stuffed Poblano - Sauce and Stuffing


Categories _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
6     lb     coarsely chopped plum tomatoes apples
2     cup     finely chopped onions
2     tbl     minced garlic
1     tbl     chiplotes in adobo sauce
1     tsp     ground cloves
1         salt and pepper 1
4     lb     ground beef
4     lb     bulk sausage peas
2     cup     bread crumbs
4         egg
¼     cup     chopped fresh oregano
1     tbl     salt tarragon)
1     tbl     pepper
¾     cup     drained capers
1     cup     poblano sauce


Procedure
Prepared by Imported Recipes


Stuffed Poblano - Sauce and Vegetarian Stuffing


Categories _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
0     ea     easpoon Kosher salt
6     lb     coarsely chopped plum tomatoes apples
2     cup     finely chopped onions
2     tbl     minced garlic
1     tbl     canned in adobo sauce chipolte
1     tsp     ground cloves
1     No Unit     salt and pepper 1
12     cup     basmati rice
1     cup     green chili pepper peas
¾     cup     capers
1     cup     scallions
1     cup     chiplotes in adobo sauce
2     cup     canned tomatoes tarragon)
1     tbl     minced garlic
1     tbl     oregano
2     tbl     parsley


Procedure
Prepared by Imported Recipes


Stuffed Pork Chops


Categories _1_Spring, 0-CB-FirstDraft, 4-Entrees, 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
20     No Unit     Pork Chops with pocket
8     No Unit     chopped rhubarb
1     No Unit     chopped onion
4     tbl     fresh, chopped sage
2     No Unit     minced Garlic tablespoons
2     cup     riesling wine
2     No Unit     chopped walnuts cups
4     cup     swiss chard chiffonade
4     tbl     olive oil
8     cup     corn bread
2     cup     chicken stock
0.33     cup     honey
2     cup     reserved rhubarb liquid
½     cup     Riesling cups)
4     tbl     fresh, chopped sage
4     No Unit     taste salt and pepper


Procedure
Prepared by DB Import old RECIPE Database


Stuffed Pork Chops -1


Categories _1_Spring, 0-CB-FirstDraft, 4-Entrees, 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
20         Pork Chops with pocket
8         chopped rhubarb
1         chopped onion
4     tbl     fresh, chopped sage
2         minced Garlic tablespoons
2     cup     riesling wine
2         chopped walnuts cups
4     cup     swiss chard chiffonade
4     tbl     olive oil
8     cup     corn bread
2     cup     chicken stock
0.33     cup     honey
2     cup     reserved rhubarb liquid
½     cup     Riesling cups)
4     tbl     fresh, chopped sage
4         taste salt and pepper


Procedure
Prepared by DB Import old RECIPE Database


Stuffed pork tenderloin


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
18         thinly sliced bacon slices
12         chopped and lightluy sauteed in arugula cups apples
1     lb     Garlic Chevre (goat folks) (reserve 1 1/3 cup liquid)
2     cup     blueberries
0         taste salt and pepper
1     cup     Merlot
1         pureed blueberries pint
1         sliced Garlic tablespoon
0.33     cup     honey
2         fresh, chopped. thyme tablespoons peas
0         taste salt and pepper


Procedure
Prepared by Imported Recipes


Stuffed Portabella


Categories
Locations
PLU

Yield   10 ea     Prep  
Portion Size   2 ea     Cook  
Num Portions   5     Finish  
          Shelf  

Plate/Store
Tools

Quantity     Unit     Ingredient
1     case     portabello mushrooms
4     oz     olive extra virgin oil
1     tbl     salt and pepper
5     cup     Aztec Rice
1     sheet     large wax paper


Procedure
  • Remove the stems and scrape out the gills of 10 mushrooms.
  • Toss in olive oil and sprinkle with salt and pepper.
  • Grill on both sides until cooked through.
  • After they cool, fill with 1/2 cup rice blend each.
  • Wrap in parchment paper.
  • For service, bake at 375 degrees for 15 minutes.

Prepared by David Whiting


Stuffed Portabellas #1


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

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

Plate/Store
Tools

Quantity     Unit     Ingredient
1     cup     olive oil
3     No Unit     chopped white onions
14     cup     chopped mushrooms mixed cups Mascarpone
¼     cup     chopped garlic
½     cup     chopped fresh thyme pureed)
½     cup     fresh parsley chopped stock
¼     cup     white wine
3     No Unit     chopped walnuts sliced)
    lb     cubed bread crumbs small
2     No Unit     salt and pepper 1 chiffonade


Procedure
Prepared by Imported Recipes


Stuffed Portabellas #2


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   12     Finish  
          Shelf  

Plate/Store
Tools

Quantity     Unit     Ingredient
1     cup     olive oil
3     No Unit     chopped white onions cups Mascarpone
14     cup     chopped portabella stems shredded)
¼     cup     chopped garlic quarters
0.33     cup     thyme - fresh chopped
½     cup     fresh parsley chopped inch strips
2     cup     currants
2     cup     carrot
    lb     white bread
1     cup     veg stock (as needed) sauce
3     cup     chopped walnuts
¼     cup     white wine sauce)
0     No Unit     salt and pepper 1


Procedure
Prepared by Imported Recipes


Stuffed Portabellas #2 (6 servings)


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   6     Finish  
          Shelf  

Plate/Store
Tools

Quantity     Unit     Ingredient
½     cup     olive oil
    No Unit     chopped white onions cups Mascarpone
2     tbl     chopped garlic shredded)
2.67     tbl     thyme - fresh chopped quarters
¼     cup     fresh parsley chopped
1     cup     currants inch strips
1     cup     carrot
    lb     white bread
½     cup     veg stock (as needed)
    cup     chopped walnuts sauce
2     tbl     white wine
2     No Unit     salt and pepper 1 sauce)


Procedure
Prepared by Imported Recipes


Stuffed Portabellas #3


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
4     cup     shitakes - chopped
4     cup     button mushrooms - chopped cups Mascarpone
1         portabella shredded)
1     cup     white wine quarters
1     cup     breadcrumbs
½     cup     dry parmesan inch strips
4     cup     jack cheese


Procedure
Prepared by Imported Recipes


Stuffed Tomatoes with White Bean Shrimp Salad


Categories _1_Spring
Locations
PLU

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

Plate/Store
Tools

Quantity     Unit     Ingredient
0     pinch     mp Stock (Must be made 2 days ahead of time)
    lb     shelled and deveined (reserve shells for of shrimp