CSS Recipes Name starts with T
Name starts with T
ChefTec Software by Culinary Software Services
Taboeli Recipe
Tabouli Recipe
Tangy Orange Tart
Tapenade - Green Olive
Tapenade -Summer
Tapenade, Sundried Tomato
Tarragon and Chive Dressing
Tarragon and Chive Dressing_2
Tarragon Cream Sauce
Tarragon Pesto
Tarragon Shrimp Fettuccine
Tarragpon Mascarpone Sauce for Crab and Shrimp Rolls
Tart Cherry Chutney
Tart Dough
Tenderloin Marinade
Teriyaki Chicken
Terrines - Spinach
Thai Marinade for Shrimp
Thai Orange Sauce with Pistachios
Thousand Island Dressing
Ticama, Avocado with Lime Dressing
Toasted Cheese Rounds
Toasty Bread
Toasty Margarine
Tomatillo Lime Sauce
Tomatillo Salsa
Tomato Coulis
Tomato Ancho Chile Sauce
Tomato Coulis
Tomato Curry Sauce
Tomato Curry Sauce for Eggplant
Tomato Garlic Scape Broth
Tomato Orange Salsa
Tomato Saffron Sauce
Torellini with tarragon and pimiento
Torte Rhubarb Spinach Chevre
Tortellini Fillng Crab
Tortilla Chips with Watermelon Fennel Tomato Salsa
Trifle
Trio of spreads
Triple Cheese Appetizer
Triple Chocolate Cheesecake
Tuna Filet
Tuna Marinade
Tuna Nicoise
Turkey Chevre and Apple Phyllo Triangles
Turkey Meatloaf
Turnover - puff pastry - filling - garlic chevre
Tzatziki


Taboeli Recipe


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

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

Plate/Store
Tools

Quantity     Unit     Ingredient
1     No Unit     dry bulghar wheat cup
    No Unit     boiling water cups
    tsp     salt cups Mascarpone
¼     cup     lemon juice shredded)
1     No Unit     chopped fresh parsley packed cup quarters
¼     cup     olive oil
0     No Unit     taste Pepper inch strips
2     No Unit     diced (DO NOT USE WHEN FILLING tomatoes medium


Procedure
Prepared by Imported Recipes


Tabouli Recipe


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     dry bulghur wheat
    cup     boiling water apples
    tsp     salt (reserve 1 1/3 cup liquid)
¼     cup     lemon juice
1     tbl     minced garlic
1     No Unit     chopped packed cup fresh parsley
¼     cup     olive oil
0     No Unit     pepper to taste
2     No Unit     diced (do not use when filling medium tomatoes


Procedure
Prepared by Imported Recipes


Tangy Orange Tart


Categories 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
    tbl     grated orange peel tablespoons cups Mascarpone
    tbl     grated lemon peel teaspoons shredded)
¾     cup     sugar quarters
0.67     cup     lemon juice
0.33     cup     orange juice inch strips
6         large egg yolks
4         large egg sauteed
1     cup     unsalted butter
    cup     all- purpose flour
2     tbl     sugar
2     pinch     of salt
½     cup     unsalted butter
3     tbl     fresh orange juice
6     tbl     orange marmalade
1         cut into very thin rounds parsley


Procedure
Prepared by Imported Recipes


Tapenade - Green Olive


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     green olives
2     tbl     blanched almonds cups Mascarpone
2     tbl     capers shredded)
2     tbl     minced garlic quarters
8     tbl     olive oil
¼     tsp     ground cumin seed inch strips
½     tsp     paprika
½     tsp     fresh thyme
2     tbl     freshly ground black pepper
8     No Unit     coarsely chopped anchovies


Procedure
Prepared by Imported Recipes


Tapenade -Summer


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

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

Plate/Store
Tools

Quantity     Unit     Ingredient
3     cup     minced black olives
18     No Unit     rinsed and chopped anchovy fillets cups Mascarpone
6     tbl     minced fresh parsley shredded)
3     tbl     drained capers quarters
3     tbl     minced chives
3     No Unit     minced garlic cloves inch strips
3     tbl     lemon juice
    tsp     red wine vinegar
6     tbl     olive oil


Procedure
Prepared by Imported Recipes


Tapenade, Sundried Tomato


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

Yield   2 lb     Prep  
Portion Size   oz     Cook  
Num Portions   21.33     Finish  
          Shelf  

Plate/Store
Tools

Quantity     Unit     Ingredient
12     oz     sundried tomatoes
16     oz     greek mix, pitted olives
2     oz     minced peeled garlic
2     oz     capers
1     tbl     chopped dried oregano
1     tbl     chopped dried basil
7     fl oz     olive extra virgin oil


Procedure
  • Chop Sundried tomatoes and garlic in Robo. May take a while for tomatoes to get minced up
  • add olives, capers, and herbs
  • add half of olive oil and puree, leaving coarse. Add in remainder of olive oil, and take note of how much is required for texture.

Prepared by Imported Recipes


Tarragon and Chive Dressing


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

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

Plate/Store
Tools

Quantity     Unit     Ingredient
1         chopped parsley cup
1         chopped red pepper cup cups Mascarpone
    cup     tarragon vinegar shredded)
0.67         chopped chives cup quarters
½         chopped fresh tarragon cup
6     tsp     sugar inch strips
¼         ground red pepper teaspoons


Procedure
Prepared by Imported Recipes


Tarragon and Chive Dressing_2


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

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

Plate/Store
Tools

Quantity     Unit     Ingredient
5     cup     vegetable oil
1     cup     chopped parsley cups Mascarpone
1     cup     chopped red pepper shredded)
    cup     tarragon vinegar quarters
0.67     cup     chopped chives
4     tsp     salt inch strips
½     cup     chopped fresh tarragon
6     tsp     sugar sauteed
¼     tsp     ground red pepper


Procedure
Prepared by Imported Recipes


Tarragon Cream Sauce


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

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

Plate/Store
Tools

Quantity     Unit     Ingredient
2     pt     heavy cream
    cup     white wine
½     cup     chopped fresh tarragon
4     ea     egg yolks
    to taste     salt and pepper


Procedure
Prepared by Imported Recipes


Tarragon Pesto


Categories 0-CB-2008, 0-CB-FirstDraft, 8-Compote, 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
4     cup     chopped fresh tarragon
½     cup     chopped fresh parsley cups Mascarpone
½     cup     olive oil shredded)
½     cup     grated parmesan quarters
1     tbl     minced garlic
1     cup     pine nuts inch strips
1         juice and zest of 1 lemon
1         salt and pepper 1 sauteed


Procedure
Prepared by Imported Recipes


Tarragon Shrimp Fettuccine


Categories 0-CB-2008, 0-CB-FirstDraft, 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     butter
2         peeled and deveined Shrimp pounds cups Mascarpone
4         minced garlic cloves shredded)
1     tsp     dried or 1 tablespoon fresh tarragon quarters
2     cup     whipping cream
    cup     parmesan cheese inch strips
2     tbl     dry white wine
1     lb     fettuccine sauteed
3     tbl     fresh (for garnish) parsley
3     pinch     cayenne pepper


Procedure
Prepared by Imported Recipes


Tarragpon Mascarpone Sauce for Crab and Shrimp Rolls


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         container Mascarpone
1     tbl     unsalted butter cups Mascarpone
1     tbl     garlic shredded)
3     cup     heavy cream quarters
½     cup     chopped tarragon
1     tbl     fresh lemon juice inch strips
1     tbl     lemon zest
1         salt and pepper 1 sauteed


Procedure
Prepared by Imported Recipes


Tart Cherry 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
0     pinch     edients
2     cup     chopped white onions
2     lb     pitted and chopped sour cherries apples
½     tsp     nutmeg (reserve 1 1/3 cup liquid)
½     tsp     ground ginger
2     cup     chopped walnuts
2     cup     balsamic vinegar
    cup     packed brown sugar
2     tbl     minced garlic
2     cup     fruity red wine
2         salt and pepper 1 cherry tomatoes)


Procedure
Prepared by Imported Recipes


Tart Dough


Categories
Locations
PLU

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

Plate/Store
Tools

Quantity     Unit     Ingredient
    lb     all purpose flour
24     oz     butter
    oz     salt
12     oz     milk


Procedure

-


Prepared by Culinary Software Services



Tenderloin Marinade


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

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

Plate/Store
Tools

Quantity     Unit     Ingredient
¼     cup     soy sauce
1     tbl     ketchup or chile sauce cups Mascarpone
1     tbl     olive oil shredded)
½     tbl     dry oregano quarters
1         minced garlic clove
1         fresh ground pepper inch strips


Procedure
Prepared by Imported Recipes


Teriyaki Chicken


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         chopped garlic cloves cups Mascarpone
1     tbl     peanut oil shredded)
1     cup     roasted peanuts quarters
¼     tsp     ginger
1     tbl     soy sauce inch strips
1     tsp     sugar
½     tsp     salt sauteed
2     tbl     lime juice
1         red chili (optional)
½     cup     vegetable oil
1     cup     soy sauce
3     tbl     brown sugar
3         chopped garlic cloves
1     tbl     grated fresh gingeroot
2     tbl     dry white wine or sherry


Procedure
Prepared by Imported Recipes


Terrines - Spinach


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     oz     monterey jack or chedder cheese
24     oz     cream cheese cups Mascarpone
5     oz     herbed goat cheese shredded)
3         egg quarters
½     cup     dry parmesan
1     tbl     garlic inch strips
¼         chopped (small dice) red pepper, lightly cup


Procedure
Prepared by Imported Recipes


Thai Marinade for Shrimp


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     No Unit     fresh, chopped basil cup
½     No Unit     fresh, chopped cilantro cup and chopped thyme
½     cup     lime juice shredded)
2     tbl     molasses quarters
1     No Unit     minced ginger root tablespoon
1     tbl     vegetable oil inch strips
2     tsp     curry powder
4     No Unit     chopped Garlic teaspoons sauteed


Procedure
Prepared by Imported Recipes


Thai Orange Sauce with Pistachios


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

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

Plate/Store
Tools

Quantity     Unit     Ingredient
3     cup     orange juice (fresh squeezed)
2     cup     soy sauce and chopped thyme
0.33     cup     molasses shredded)
¼     cup     chopped garlic quarters
¼     cup     ginger root
¼     cup     vegetable oil inch strips
2     cup     pistachio nuts
2     tbl     curry powder sauteed
    tsp     crushed red pepper
3     cup     chopped basil
3     cup     chopped cilantro


Procedure
Prepared by Imported Recipes


Thousand Island Dressing


Categories
Locations
PLU

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

Plate/Store
Tools

Quantity     Unit     Ingredient
20     oz     pickle relish
2     cup     sour cream
8     cup     mayonnaise
2     cup     ketchup
2     tbl     garlic powder


Procedure

add all together

S+P to taste


Prepared by Culinary Software Services



Ticama, Avocado with Lime Dressing


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

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

Plate/Store
Tools

Quantity     Unit     Ingredient
5     tbl     lime juice
1     tbl     orange marmalade and chopped thyme
0.88     tsp     salt shredded)
5     tbl     olive oil quarters
1     No Unit     heads worth assorted greens
1     No Unit     halved lengthwise and peeled jicama pound inch strips
2     No Unit     pelled and sliced Avocado
12     No Unit     greek mix, pitted olives sauteed
1     No Unit     peeled and finely diced Lime


Procedure
Prepared by Imported Recipes


Toasted Cheese Rounds


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     cup     shredded cheddar cheese
4     tbl     grated onion and chopped thyme
2     cup     mayonnaise shredded)
1     tbl     curry powder quarters
2     cup     crab, or diced chicken; cooked cocktail shrimp
4         sliced thin long baguettes inch strips


Procedure
Prepared by Imported Recipes


Toasty Bread


Categories
Locations
PLU

Yield   12 serving     Prep  
Portion Size   1 serving     Cook  
Num Portions   12     Finish  
          Shelf  

Plate/Store
Tools

Quantity     Unit     Ingredient
1     loaf     Long Bread Baguette
2     oz     Toasty Margarine


Procedure
Prepared by Red Newt


Toasty Margarine


Categories
Locations
PLU

Yield   1 lb     Prep  
Portion Size   ¼ oz     Cook  
Num Portions   64     Finish  
          Shelf  

Plate/Store
Tools

Quantity     Unit     Ingredient
1     lb     margarine
1     tbl     minced peeled garlic
½     oz     chopped wash and trim parsley
½     tbl     salt and pepper


Procedure
Prepared by Red Newt


Tomatillo Lime Sauce


Categories _1_Spring, _2_Summer, 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
2     lb     tomatillo
¼     cup     sliced jalapenos
4     cup     house chicken stock
1     ea     finely diced red onion
5     ea     lime
¼     cup     sugar
0     No Unit     salt and pepper


Procedure
  • Simmer tomatillas and jalapenos in stock until soft.
  • Add the zest of three limes and the juice of five limes.
  • Puree, but leave chunky.
  • Add diced red onions.
  • Add onions, sugar, salt and pepper to taste.

Prepared by Imported Recipes


Tomatillo 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
2     lb     tomatillo
¼     cup     jalapeņo apples
1     No Unit     large red onion (reserve 1 1/3 cup liquid)
1     No Unit     salt and pepper 1


Procedure
Prepared by Imported Recipes


Tomato Coulis


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
3     gal     tomatoes (either canned crushed or coarsely chopped
3     cup     white wine shredded)
4     tbl     minced garlic quarters
4     tbl     dried basil
8     No Unit     whole bay leaves inch strips


Procedure
Prepared by Imported Recipes


Tomato Ancho Chile 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


Tomato Coulis


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

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

Plate/Store
Tools

Quantity     Unit     Ingredient
3     gal     (canned crushed/coarsley tomatoes
4     tbl     garlic fresh)
4     tbl     dried basil shredded)
8     No Unit     whole bay leaves quarters


Procedure
Prepared by Imported Recipes


Tomato Curry 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   4     Finish  
          Shelf  

Plate/Store
Tools

Quantity     Unit     Ingredient
2     tbl     olive oil
    tsp     curry powder radicchio)
        peeled, seeded and chopped tomatoes pounds
2     tsp     tomato paste pureed)
¼     tsp     cumin seed pureed
1     tbl     sugar
1         salt and pepper 1


Procedure
Prepared by Imported Recipes


Tomato Curry Sauce for Eggplant


Categories _1_Spring, _2_Summer, 6-Sauces
Locations
PLU

Yield   0 No Unit     Prep  
Portion Size   0 No Unit     Cook  
Num Portions   4     Finish  
          Shelf  

Plate/Store
Tools

Quantity     Unit     Ingredient
2     tbl     olive oil
2     tsp     garlic minced apples
    tsp     curry powder (reserve 1 1/3 cup liquid)
    lb     peeled, seeded, and chopped of tomatoes
2     tsp     tomato paste
2         salt and pepper 1


Procedure
Prepared by Imported Recipes


Tomato Garlic Scape Broth


Categories
Locations
PLU

Yield   2 gal     Prep  
Portion Size   6 fl oz     Cook  
Num Portions   42.67     Finish  
          Shelf  

Plate/Store
Tools

Quantity     Unit     Ingredient
10     lb     diced tomatoes
1     bottle     white wine
1     gal     house chicken stock
2     lb     chopped garlic scape
    to taste     salt and pepper


Procedure
  • Combine all ingredients into a pot and simmer until garlic scapes are tender.
  • Bermix well
  • Strain
  • Season to taste.

Prepared by Red Newt


Tomato Orange Salsa


Categories _2_Summer, 0-CB-2008, 0-CB-FirstDraft, 1-Appetizer
Locations
PLU

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

Plate/Store
Tools

Quantity     Unit     Ingredient
12         coarsely chopped plum tomatoes
        chopped medium red onions apples
12     tbl     olive oil (reserve 1 1/3 cup liquid)
12     tbl     orange juice
0.33     cup     white wine vinegar
2     tbl     minced garlic
0.33     cup     chopped fresh basil liquid
2     tbl     chopped fresh cilantro
2     tbl     orange peel
2     tsp     chopped fresh thyme cherry tomatoes)
1         diced red bell pepper
1         diced yellow bell pepper
1         salt and pepper 1 cups)


Procedure
Prepared by Imported Recipes


Tomato Saffron 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
2     cup     vegetable stock
1     No Unit     pureed diced tomatoes can
1     tbl     garlic
1     tbl     dry basil
1     tbl     oregano
¼     No Unit     fresh parsley cup


Procedure
Prepared by Imported Recipes


Torellini with tarragon and pimiento


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

Yield   0 No Unit     Prep  
Portion Size   0 No Unit     Cook  
Num Portions   4     Finish  
          Shelf  

Plate/Store
Tools

Quantity     Unit     Ingredient
1         cooked, drained and chilled tortellini pound
0.33     cup     olive oil
¼     cup     tarragon wine vinegar fresh)
¼     cup     white wine shredded)
3     tsp     sugar quarters
8         sprigs fresh salt and pepper
6     tbl     chopped sweet red pimiento inch strips


Procedure
Prepared by Imported Recipes


Torte Rhubarb Spinach Chevre


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

Yield   20 slice     Prep  
Portion Size   1 slice     Cook  
Num Portions   20     Finish  
          Shelf  

Plate/Store
Tools

Quantity     Unit     Ingredient
2     ea     Pie Crust
2     lb     chevre cheese
1     lb     cream cheese
2     cup     chopped, sauteed rhubarb
8     cup     chopped fresh spinach
1     tsp     chopped fresh thyme
1     tsp     fresh sage chopped
1     tbl     minced garlic
0     No Unit     salt and pepper


Procedure

Prepared by David Whiting


Tortellini Fillng Crab


Categories
Locations
PLU

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

Plate/Store
Tools

Quantity     Unit     Ingredient
2     lb     lump crabmeat
2     tsp     lemon zest
    tsp     fresh thyme
1     tbl     chopped wash and trim parsley
1     tbl     mnced peeled garlic
8     fl oz     heavy cream
8     oz     mascarpone cheese
0     No Unit     salt and pepper


Procedure
Prepared by David Whiting


Tortilla Chips with Watermelon Fennel Tomato Salsa


Categories _2_Summer, 0-CB-2008, 0-CB-FirstDraft, 1-Appetizer
Locations
PLU

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

Plate/Store
Tools

Quantity     Unit     Ingredient
1     cup     Ingredients


Procedure
Prepared by Imported - menu titles only


Trifle


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

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

Plate/Store
Tools

Quantity     Unit     Ingredient
2         containers Marscarpone butter
2         curd
1         sifted 10x sugar cup
4     cup     blueberry coulis_Inv
4         gelatin sheets
¼     cup     sugar
1         vanilla beans
1     tsp     lemon zest
5         egg yolks
1     cup     sugar
¼         boiling water cup
    tsp     baking powder 1
¼     tsp     salt
5         egg whites


Procedure
Prepared by Imported Recipes


Trio of spreads


Categories
Locations
PLU

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

Plate/Store
Tools

Quantity     Unit     Ingredient
    oz     Sundried Tomato Tapenade
    oz     Garbanzo Sesame Spread
    oz     Spicy Cheddar Cheese Spread


Procedure
  • place one small (black) scoop of each spread on three compartment plate
  • server to offer bread basket and/or crostini as separate item (charged)

Prepared by David Whiting


Triple Cheese Appetizer


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     cup     crushed sesame cracker
3     tbl     melted butter fresh)
1     cup     ricotta shredded)
4     oz     feta quarters
1     oz     softened package cream cheese
2         egg inch strips
½     cup     chopped roasted red peppers
0.33     cup     sour cream sauteed
2     tbl     chopped fresh basil
¼     tsp     garlic powder
0         Method


Procedure
Prepared by Imported Recipes


Triple Chocolate Cheesecake


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

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

Plate/Store
Tools

Quantity     Unit     Ingredient
    cup     extra fine granulated sugar
40     oz     cream cheese
5     ea     egg
1     tbl     vanilla extract
6     oz     Callebaut semi chocolate chips
12     oz     white, Callebaut chocolate chips
1     crust     Chocolate Cookie Crust


Procedure
  • Mix sugar, cream cheese egg and vanilla until smooth.
  • Melt both chocolates separately
  • Remove 1/2 batch of cheesecake base and add melted semi-sweet chocolate. Pour into prepared pan with chocolate cookie crust.
  • Place in oven and bake at 300 degrees until just slightly set and edges look dry.
  • Add melted white chocolate to other half of cheesecake base.
  • Pour white chocolate layer onto the cooked semi-sweet layer.
  • Place back in oven and bake about 45 minutes until white chocolate layer is just set in the middle.
  • Turn oven off and crack door. Leave until it reaches room temperature.

Prepared by Imported Recipes


Tuna Filet


Categories
Locations
PLU

Yield   8 lb     Prep  
Portion Size   8 oz     Cook  
Num Portions   16     Finish  
          Shelf  

Plate/Store
Tools

Quantity     Unit     Ingredient
10     lb     yellowfin tuna


Procedure
Prepared by Red Newt


Tuna Marinade


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

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

Plate/Store
Tools

Quantity     Unit     Ingredient
1     cup     hoisen sauce
½     cup     oyster sauce fresh)
¼     cup     sesame oil shredded)
¼     cup     soy sauce quarters
½     cup     white wine
2     tbl     minced garlic inch strips
½     cup     rice vinegar
¼     cup     coarsely chopped fresh ginger sauteed


Procedure
Prepared by Imported Recipes


Tuna Nicoise


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
½     cup     cham vinegar fresh)
¾     cup     white wine shredded)
3     cup     olive oil quarters
2         chopped Garlic tablespoons
¼     cup     pesto inch strips
¼     cup     chopped fresh parsley
3     lb     grilled (flaked) tuna sauteed
¼     cup     fresh basil chiffonade
0         red pepper
0         green pepper
0         red onion
0         capers
0         parsley
0         oregano
0         chopped black olives
¼     cup     fresh basil chiffonade


Procedure
Prepared by Imported Recipes


Turkey Chevre and Apple Phyllo Triangles


Categories _3_Fall, 0-CB-2008, 0-CB-FirstDraft, 1-Appetizer
Locations
PLU

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

Plate/Store
Tools

Quantity     Unit     Ingredient
    lb     chevre
3     tbl     chopped garlic Red)
6         cored, peeled, and finely diced apples
¼     cup     chopped fresh thyme
0         salt and pepper 1 pureed


Procedure
Prepared by Imported Recipes


Turkey Meatloaf


Categories
Locations
PLU

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

Plate/Store
Tools

Quantity     Unit     Ingredient
8     cup     diced bread
6     ea     egg
2     cup     diced onion
2     tbl     minced garlic
1     tbl     chopped sage
1     tbl     chopped fresh savory
1     tsp     allspice


Procedure

-saute onion and garlic

-combine bread and egg, mix well

-mix in all other ingredients

-put in 4 loaf pans

-bake at 375 for approximatly 1 hour--140 internal temp

-cool before removing from pans


Prepared by Culinary Software Services



Turnover - puff pastry - filling - garlic chevre


Categories _2_Summer, 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
2     lb     chevre
4     cup     sausage apples
2     tbl     minced garlic (reserve 1 1/3 cup liquid)
1     pt     blueberries
4     cup     wilted chard
1     tsp     sage
1     tsp     thyme liquid


Procedure
Prepared by Imported Recipes


Tzatziki


Categories
Locations
PLU

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

Plate/Store
Tools

Quantity     Unit     Ingredient
5     lb     plain yogurt
3     ea     peeled, seeded cucumber
¼     cup     olive oil
3     tbl     lemon juice
3     tbl     minced peeled garlic
1     tbl     minced fresh mint
    to taste     salt and pepper


Procedure
  • Let yogurt drain in strainer with a coffee filter overnight.
  • Mince cucumber, salt lightly, and let drain for at least 2 hours.
  • Combine all ingredients in a bowl and mix well.

Prepared by Red Newt

ChefTec Software by Culinary Software Services