CSS Recipes Name starts with V
Name starts with V
ChefTec Software by Culinary Software Services
Vanilla Cakes
Vanilla Crepes
Vanilla Crepes with Lemon Curd Mousse & Rasp w/ Rasp Coulis 7
Vanilla Crepes with Lemon Curd Mousse & Rasp w/ Rasp Coulis $7
Vanilla Crepes with Pumpkin Mousse
Vanilla Mousse
Vanilla Roasted Pineapple
Vanilla Wafer Crust
Vegan Acorn Squash Sauce
Vegan stuffed Red Bell Peppers
Vegetarian Caesar Dressing
Vegetarian Green Chile Sauce
Vegetarian Red Wine Sauce
Veggie Spread for Salmon Croissant
Verjus Ceviche Marinade
Verjus Curd
Verjus Curd Mousse
Verjus Ginger Reduction
Verjus Honey Glaze
Verjus Quick Pickle
Verjus Sorbet
Verjus Vinaigrette
Verjus-Riesling
Vineyard Chicken
Viniagrette, Cherry Balsamic
Vodka Marinade
Vanilla Cakes


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
14     No Unit     egg
20     oz     sugar fresh)
1     tbl     vanilla shredded)
1     oz     baking powder 1 quarters
½     oz     salt
10     oz     (use only crisco) shortening inch strips
8     oz     milk or half and half
1     lb     butter sauteed
2     lb     10x sugar
2     tbl     vanilla
2     tbl     lemon juice
2     tbl     lemon zest sauce)


Procedure
Prepared by Imported Recipes
Vanilla Crepes


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

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

Plate/Store
Tools

Quantity     Unit     Ingredient
6         egg
1     tbl     salt cups Mascarpone
3     cup     flour
4     cup     milk
2     tbl     sugar stock
1     tbl     vanilla
1         scraped and mixed into the milk vanilla bean
4     tbl     melted butter


Procedure
Prepared by Imported Recipes
Vanilla Crepes with Lemon Curd Mousse & Rasp w/ Rasp Coulis 7


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

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

Plate/Store
Tools

Quantity     Unit     Ingredient
1     cup     Ingredients


Procedure
Prepared by Imported - menu titles only
Vanilla Crepes with Lemon Curd Mousse & Rasp w/ Rasp Coulis $7


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

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

Plate/Store
Tools

Quantity     Unit     Ingredient
1     cup     Ingredients


Procedure
Prepared by Imported - menu titles only
Vanilla Crepes with Pumpkin Mousse


Categories _3_Fall, 0-CB-2008, 0-CB-FirstDraft, 5-Desserts
Locations
PLU

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

Plate/Store
Tools

Quantity     Unit     Ingredient
1     cup     Ingredients


Procedure
Prepared by Imported - menu titles only
Vanilla Mousse


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

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

Plate/Store
Tools

Quantity     Unit     Ingredient
4     tbl     butter
5     No Unit     egg cups Mascarpone
¾     cup     sugar
2     sheet     soaked 4 min in water gelatin
1     No Unit     vanilla beans stock
1½     cup     heavy cream


Procedure
Prepared by Imported Recipes
Vanilla Roasted Pineapple


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         large pineapple
4         cut into 2 or 3 sticks vanilla beans fresh)
½     cup     light brown sugar shredded)
½     cup     water quarters
1     tbl     grated fresh ginger
1         zest and juice of 1 orange inch strips
1         zest and juice of 1 lemon


Procedure
Prepared by Imported Recipes
Vanilla Wafer Crust


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

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

Plate/Store
Tools

Quantity     Unit     Ingredient
4     cup     vanilla wafers (whole)
4     tbl     margarine melted


Procedure
  • Grind vanilla wafers, add melted margarine.
  • Press onto side and bottom of pan (butter sides of pan)
  • Chill until ready to use.

Prepared by Imported Recipes
Vegan Acorn 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
1     tbl     minced garlic
2     tbl     olive oil Red)
4     cup     vegetable stock
1         peeled and sliced apple
1     cup     dry white wine pureed
2     oz     packages silken tofu chopped
½     tsp     nutmeg
0.33     cup     brown sugar
2     tsp     chopped thyme
2     tsp     chopped sage
8     cup     Acorn Squash (roasted and scooped)
8         salt and pepper 1 portions


Procedure
Prepared by Imported Recipes
Vegan stuffed Red Bell Peppers


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

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

Plate/Store
Tools

Quantity     Unit     Ingredient
0     ea     in bowl and Basmati rice 1
0     ea     ped yellow onions fresh)
0     ea     dded zucchini shredded)
0     pinch     and pepper quarters
0     ea     ed Garlic
0     ea     rs inch strips


Procedure
Prepared by Imported Recipes
Vegetarian Caesar 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
12     cup     olive oil
2¼     cup     white wine vinegar fresh)
1½     cup     lemon juice shredded)
¼     cup     worcestershire sauce 1 quarters
6     cup     half and half cream
½     cup     sugar inch strips
0     No Unit     salt and pepper 1


Procedure
Prepared by Imported Recipes
Vegetarian Green Chile Sauce


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

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

Plate/Store
Tools

Quantity     Unit     Ingredient
4     cup     veg stock
2     cup     finely chopped roasted green cheles (and/or fresh)
1     cup     or 2 medium tomatoes canned tomatoes quarters
2     tbl     minced white onion
1     tsp     garlic minced inch strips
¼     tsp     worcestershire sauce 1
2     tbl     cornstarch sauteed


Procedure
Prepared by Imported Recipes
Vegetarian Red Wine Sauce


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

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

Plate/Store
Tools

Quantity     Unit     Ingredient
¼     cup     minced garlic
2½     No Unit     bottles red wine fresh)
1½     gal     vegetable stock poblanos)
½     cup     chopped fresh basil quarters
½     cup     chopped fresh oregano
1     cup     chopped fresh parsley inch strips
1     cup     sugar
2     cup     roasted garlic sauteed
2     tbl     olive oil


Procedure
Prepared by Imported Recipes
Veggie Spread for Salmon Croissant


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

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

Plate/Store
Tools

Quantity     Unit     Ingredient
4         softened cream cheese ounces
0.67         seeded and finely chopped zucchini or celery cups
0.33         finely chopped Carrots cups fresh)
0.33         finely chopped sweet red peppers cup poblanos)
0.33         finely chopped salt and pepper cup quarters


Procedure
Prepared by Imported Recipes
Verjus Ceviche Marinade


Categories
Locations
PLU

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

Plate/Store
Tools

Quantity     Unit     Ingredient
1½     cup     Verjooz
1½     cup     apple cider vinegar
1     No Unit     minced red bell pepper
1     cup     minced green onion
½     cup     minced red onion
1     tbl     minced garlic
3     tbl     choped fresh cilantro
1     cup     white wine
3     tbl     sugar


Procedure

combine all ingredients and mix well

chop scallops and marinate 2 hours before serving


Prepared by Culinary Software Services

Verjus 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
2     ea     whites only egg
¼     cup     extra fine granulated sugar
1     cup     Verjooz
2     tbl     butter
1     ea     egg


Procedure
  • Whisk egg, egg whites, and verjus and strain into heavy bottom pan. Add sugar. 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
Verjus Curd Mousse


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

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

Plate/Store
Tools

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


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

Prepared by Red Newt
Verjus Ginger Reduction


Categories
Locations
PLU

Yield   600 ml     Prep  
Portion Size   1 fl oz     Cook  
Num Portions   20.29     Finish  
          Shelf  

Plate/Store
Tools

Quantity     Unit     Ingredient
3     l     bag-in-box Verjooz
8     oz     fresh ginger


Procedure
  • mince ginger and add to verjus
  • simmer and reduce by 5x (3l ->600ml)
  • strain and chill.

Prepared by David Whiting
Verjus Honey Glaze


Categories
Locations
PLU

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

Plate/Store
Tools

Quantity     Unit     Ingredient
12     oz     50brix verjus
4     oz     honey


Procedure
Prepared by David Whiting
Verjus Quick Pickle


Categories
Locations
PLU

Yield   2 lb     Prep  
Portion Size   1 oz     Cook  
Num Portions   32     Finish  
          Shelf  

Plate/Store
Tools

Quantity     Unit     Ingredient
16     oz     carrot
16     oz     golden beets
8     fl oz     apple cider vinegar
4     fl oz     bag-in-box Verjooz
4     fl oz     Verjus Ginger Reduction
1     tbl     salt check on amount


Procedure
  • boil beets and carrots until tender
  • peel
  • bring verjus, vinegar, and VG reduction to simmer with salt
  • pour over vegetables and place in fridge to chill.

Prepared by David Whiting
Verjus Sorbet


Categories
Locations
PLU

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

Plate/Store
Tools

Quantity     Unit     Ingredient
4     cup     sugar
2     tbl     lemon zest
8     cup     water
6     cup     white verjus
8     tbl     vodka


Procedure
  • Simmer sugar, lemon zest, and water over medium heat until reduced to a syrup (should coat a spoon)
  • Add verjus and vodka and simmer for a few more minutes.
  • Strain, chill, and transfer to ice cream maker.

Prepared by David Whiting
Verjus Vinaigrette


Categories
Locations
PLU

Yield   1 gal     Prep  
Portion Size   3 oz     Cook  
Num Portions   64     Finish  
          Shelf  

Plate/Store
Tools

Quantity     Unit     Ingredient
16     oz     white verjus
54     oz     olive extra virgin oil
20     oz     riesling wine
4     tsp     minced peeled garlic
4     tsp     minced fresh ginger
1.33     cup     extra fine granulated sugar
    to taste     salt and pepper


Procedure
  • Combine all ingredients and mix until well incorporated.

Prepared by David Whiting
Verjus-Riesling


Categories
Locations
PLU

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

Plate/Store
Tools

Quantity     Unit     Ingredient
8     fl oz     riesling wine
8     fl oz     bag-in-box Verjooz


Procedure

mix 50/50    


Prepared by David Whiting

Vineyard 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
4     tbl     all purpose flour
½     tsp     dried basil fresh)
½     tsp     dried tarragon poblanos)
½     tsp     cayenne quarters
0     No Unit     salt and white pepper
8     No Unit     6 ounces each chicken breasts inch strips
2     tbl     olive oil
2     No Unit     For an 8 Times Batch
1     lb     butter
½     cup     garlic cloves
8     cup     dry white wine
16     cup     halved red grapes
8     cup     chicken stock
5     tbl     lemon juice
1     cup     dry parsley


Procedure
Prepared by Imported Recipes
Viniagrette, Cherry Balsamic


Categories
Locations
PLU

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

Plate/Store
Tools

Quantity     Unit     Ingredient
6     cup     olive oil
4     cup     pitted fresh cherries with juice
1     cup     red wine
1     cup     sugar
3     tbl     minced garlic


Procedure

combine all except oil

burmix slowly adding oil to immulsify


Prepared by Culinary Software Services

Vodka 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
2     cup     white wine
2         zest of 1 lemon fresh)
2         zest of 1 lime poblanos)
2     tsp     minced garlic quarters
¼     cup     vodka
¼     cup     honey inch strips
2     tbl     parsley
1     tbl     olive oil
1         salt and pepper 1


Procedure
Prepared by Imported Recipes
ChefTec Software by Culinary Software Services