CSS Recipes Name starts with A
Name starts with A
ChefTec Software by Culinary Software Services
Aioli
Ale Sauce
Alfredo Sauce
Almond Cake Trifle
Almond Cookie Tart Crust
Almond Nougat Cups
Almond Roulade
Almond Roulade with Raspberry Cream 7
Almond Roulade with Raspberry Cream $7
Almond Tuile
Amaretto Mousse
American Potato Salad
Anahiem Broth
Ancho Cherry Relish
Ancho Chile Rub
Ancho Chili Flatbread
Ancho Chili red Wine Sauce
Ancho Chili Sauce
Ancho Lime Marinade
Angel hair pasta with melon salsa
Annahiem Yellow Tomato Sauce
Apple and Spiced Cream Strudel
Apple and Spiced Cream Strudel with Crme Anglaise
Apple Balsamic Glaze
Apple Balsamic Syrup
Apple Brandy Sauce
Apple Brandy Sauce (8 servings)
Apple Chutney
Apple Chutney (8 servings)
Apple Cider Glaze
Apple Cider Gravy
Apple Cider pound Cake with Caramel
Apple Cider Sauce
Apple Cider Sauce (6 servings)
Apple Cobbler
Apple Cobbler - Honeycrisp
Apple Cranberry Chutney
Apple Cranberry Chutney #2
Apple Gateau
Apple Glaze
Apple Mixture for Apple Pockets
Apple Radish Salsa
Apple Raisin Muffins
Apple Red Cabbage Slaw
Apple Riesling Sauce
Apple Riesling Syrup
Apple Riesling Wine Sacue
Apple Salsa
Apple Sausage Meatballs
apple Walnut Bread Stuffing
Apple, Sausage, Chever stuffing for Pork Chop
Apples, Caramelized
Apricon Flan
Apricon Flan 1
Apricot and Almond Relish
Apricot and Black Bean Salsa
Apricot and Shallot Stuffing
Apricot Bars
Apricot Bars 1
Apricot black bean salsa with corn tortilla chips
Apricot Brandy Sauce
Apricot bread chicken stuffing
Apricot Cheesecake 1
Apricot Cheesecake with Apricot Sauce 8
Apricot Cheesecake with Apricot Sauce $8
Apricot cherry relish
Apricot Chutney
Apricot Gewurt Sauce
Apricot Gewurztraminer Sauce
Apricot Ginger Chutney
Apricot Ginger Dipping Sauce
Apricot Pork Marinade
Apricot Relish
Apricot Shallot Stuffing
Apricot White Wine Sauce
Apricot White Wine Sauce (12 servings)
Apricot White Wine Sauce (for salmon)
Apricot, Black Bean and Garlic Scape Salsa
Arrabiatta
Artichoke and Chestnut Pate
Artichoke Cherry Walnut Pate
Artichoke Cherry Walnut Pate (8 servings)
Artichoke Cherry Walnut Pate 1
Artichoke Olivada
Artichoke Puree
Artichoke Spinach Dip
Arugala Leek Relish
Arugula and Mint Crusted lamb Chops
Arugula Mint Jam
Asian Onion Relish
Asian Onion Salsa
Asian Pork Sauce
Asparagus and Proscuitto Crostini
Asparagus and Spinach Risotto Cake
Asparagus Cream Sauce
Asparagus Risotto
Asparagus, sauteed light
Asparagus, verjus-ginger quick pickle
Assorted Olives
Aztec Rice


Aioli


Categories
Locations
PLU

Yield   2 lb     Prep  
Portion Size   2 oz     Cook  
Num Portions   16     Finish  
          Shelf  

Plate/Store
Tools

Quantity     Unit     Ingredient
1     tbl     dijon mustard
3     ea     egg large
½     oz     olive extra virgin oil
½     oz     canola oil
2     tbl     lemon juice
1     pinch     salt to taste


Procedure
  • Combine mustard and egg in robo until combined
  • Add combined oils slowly in a thin stream until combined
  • Add lemon and salt
  • Pulse until combined, but do not over process.
  • Other ingredients (like roasted garlic) can be included in the beginning for smooth, or at the end for chunky.

Prepared by David Whiting


Ale Sauce


Categories _5_all season, 0-CB-2008, 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     veal Stock
4     cup     Capt.Curry's beer
6     cup     sliced yellow onion
1     tbl     minced peeled garlic
    to taste     salt and pepper


Procedure
  • Saute all ingredients until onions are soft - But not mushy.

Prepared by Imported Recipes


Alfredo Sauce


Categories _4_Winter, _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


Almond Cake Trifle


Categories _4_Winter, _5_all season, 0-CB-FirstDraft
Locations
PLU

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

Plate/Store
Tools

Quantity     Unit     Ingredient
1     cup     Ingredients


Procedure
Prepared by Imported - need recipe


Almond Cookie Tart Crust


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   40     Finish  
          Shelf  

Plate/Store
Tools

Quantity     Unit     Ingredient
¼     cup     sugar
8     tbl     cold butter
1     cup     all purpose flour
0.88     tsp     salt
1     ea     yolks only egg
1     fl oz     heavy cream


Procedure

Food processor with metal blade pulse nuts and sugar - finely ground. Add butter and pulse about 15 times or until no loose particles of nut/sugar mixture. Add flour and salt, pulse about 15 times or until butter is no larger than small peas. In a small bowl stir together yolk and cream. Add to milk mixture, pulse till incorporated. Bake at 375* convection for 5 minutes, poke crust with fork where it had puffed up, lower oven to 350* conv. And bake about 15 - more minute


Prepared by Imported Recipes



Almond Nougat Cups


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     oz     sliced and blanched almonds
0.33     cup     corn syrup
½     cup     sugar
4     oz     unsalted butter


Procedure

Heat oven to 350* F. Lightly crush the almonds in processor. Lightly coat baking tray with vegetable oil. Combine corn syrup and sugar in 1 quart saucepan set over medium heat. Bring to a boil, stirring until sugar is dissolved. Stir in almonds, and then whole pieces of butter. Continue cooking until the butter is absorbed and all ingredients come together. Remove from heat. For each portion, put 1 tablespoon mixture onto tray and press into thin round by using spoon. Bake until nicely golden brown, 8-10 minutes. Turn pan 1/2way during baking so waters brown evenly. Cool slightly and then remove form tray and quickly shape on back of custard cup. Once shaped cups should be kept dry in a sealed container to remain crisp.


Prepared by Imported Recipes



Almond Roulade


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

Yield   2 half sheet pan     Prep  
Portion Size   0 No Unit     Cook  
Num Portions   0     Finish  
          Shelf  

Plate/Store
Tools

Quantity     Unit     Ingredient
¼     cup     sifted cake flour
4     oz     finely ground sliced and blanched almonds
8     ea     egg
2     ea     yolks only egg
1     cup     sugar
2     tbl     sugar
    tsp     vanilla extract
½     tsp     cream of tartar


Procedure
  • Whisk together almonds and cake flour.
  • Separate 4 of the eggs - yolks in 1 large mixing bowl and whites in another. To the yolks, add the additional 2 egg yolks, the 4 remaining eggs and 1 cup of sugar. Beat on high speed for about 5 minutes until thick, fluffy, and triple in volume. Beat in vanilla.
  • Sprinkle 1/2 the almond/flour mixture and fold in gently but rapidly with spatula unto flour has disappeared. Repeat with the remaining almond flour mixture.
  • Beat egg whites until foamy, add cream of tartar and beat until soft peaks form. Beat in remaining 2 tablespoons sugar until stiff peaks form.
  • Fold whites into batter and pour into pan using metal spatula to level it.
  • Bake at 375 degrees in convestion oven 7-10 minutes until golden brown and middle not "sticky to touch."

Prepared by Imported Recipes


Almond Roulade with Raspberry Cream 7


Categories _2_Summer, 0-CB-2008, 0-CB-FirstDraft, 5-Desserts
Locations
PLU

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

Plate/Store
Tools

Quantity     Unit     Ingredient
0     ea     nd roulade
0     ea     berry cream


Procedure
Prepared by Imported - menu titles only


Almond Roulade with Raspberry Cream $7


Categories _2_Summer, 0-CB-2008, 0-CB-FirstDraft, 5-Desserts
Locations
PLU

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

Plate/Store
Tools

Quantity     Unit     Ingredient
0     ea     nd roulade
0     ea     berry cream apples


Procedure
Prepared by Imported - menu titles only


Almond Tuile


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

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

Plate/Store
Tools

Quantity     Unit     Ingredient
1     cup     Ingredients


Procedure
Prepared by Imported - need recipe


Amaretto 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     (2 ounces) butter
5     No Unit     egg
1     cup     extra fine granulated sugar cups Mascarpone
    No Unit     gelatin sheets
3     tbl     amaretto liquer
    cup     heavy cream stock


Procedure
Prepared by Imported Recipes


American Potato Salad


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   20     Finish  
          Shelf  

Plate/Store
Tools

Quantity     Unit     Ingredient
4     lb     peeled potatoes
½     cup     white wine vinegar
½     cup     olive oil
1     tsp     salt
¼     tsp     pepper
1     cup     chopped red onion
2     cup     mayonnaise
5     tbl     dijon mustard
20     No Unit     quartered hard-cooked eggs
1     cup     chopped parsley


Procedure
Prepared by bon appetit "salads"


Anahiem Broth


Categories
Locations
PLU

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

Plate/Store
Tools

Quantity     Unit     Ingredient
2     gal     house chicken stock
3     oz     new mexico, dried pepper
2     lb     chopped yellow onion
8     oz     peeled garlic
1     lb     chopped carrot
1     tbl     kosher salt


Procedure
  • Combine all ingredients into a pot and simmer for two hours.
  • Add water to return yeild to 6 quarts if necessary.

Prepared by David Whiting


Ancho Cherry Relish


Categories
Locations
PLU

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

Plate/Store
Tools

Quantity     Unit     Ingredient
2     tbl     minced peeled garlic
1     cup     diced yellow onion
1     tbl     olive extra virgin oil
4     cup     chopped dried cherries
6     fl oz     red wine
1     ea     minced ancho, dried chiles
1     cup     water


Procedure
  • Saute onion and garlic in olive oil until tender.
  • Add cherries and red wine.
  • Cook until cherries are soft.
  • Soften chopped ancho chiles in water an med heat.
  • Add cherry mixture
  • Salt and pepper to taste.

Prepared by Red Newt


Ancho Chile Rub


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

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

Plate/Store
Tools

Quantity     Unit     Ingredient
1     cup     Ancho Chile Powder
¼     cup     ground cumin
0.13     cup     garlic powder
0.33     cup     paprika
2     tbl     salt


Procedure
Prepared by Imported Recipes


Ancho Chili Flatbread


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
8     cup     water
1     oz     yeast cups Mascarpone
2     oz     salt
24     oz     molasses
½     cup     roasted garlic stock
½     cup     chopped soft ancho chilis
4     lb     bread flour
    lb     whole wheat flour


Procedure
Prepared by Imported Recipes


Ancho Chili red Wine Sauce


Categories _4_Winter, _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


Ancho Chili Sauce


Categories
Locations
PLU

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

Plate/Store
Tools

Quantity     Unit     Ingredient
8     cup     veal Stock
3     oz     peeled garlic
3     lb     peeled, diced carrot
3     lb     diced yellow onion
    oz     ancho, dried chiles
    lb     dark brown sugar
1     oz     kosher salt
2     oz     beef base
1     qt     water


Procedure
  • Combine all ingredients in a sauce pan and brint to a simmer.
  • Allow chilis and vegetables to become very soft.
  • Puree until very smooth and bring back to a simmer.
  • After 20 minutes, remove from heat and store.

Prepared by Red Newt


Ancho Lime Marinade


Categories
Locations
PLU

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

Plate/Store
Tools

Quantity     Unit     Ingredient
1     tbl     ground ancho, dried chiles
2     tbl     minced fresh chives
2     cup     lime juice
¼     cup     canola oil
    to taste     salt and pepper


Procedure
  • Grind ancho peppers in spice grinder.
  • Mince chives.
  • Combine in medium bowl and mix well.

Prepared by Red Newt


Angel hair pasta with melon salsa


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
½     No Unit     finely diced cantelope
½     No Unit     finely diced honeydew
1     cup     minced chives
    cup     gewurtz
¼     cup     champagne vinegar
2     tbl     garlic
1     tbl     sugar
4     tbl     fresh parsley chopped


Procedure
Prepared by Imported Recipes


Annahiem Yellow Tomato Sauce


Categories
Locations
PLU

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

Plate/Store
Tools

Quantity     Unit     Ingredient
3     oz     stemmed and seeded new mexico, dried pepper
1     gal     house chicken stock
1     bottle     white wine
1     ea     diced yellow onion
1     bottle     yellow roasted tomatoes
6     fl oz     extra fine granulated sugar
    to taste     salt and pepper


Procedure
  • Combine peppers, white wine, and chicken stock in a pot and simmer for about and hour to develop the flavor of the peppers.
  • Strain out the peppers.
  • Add the remaining ingredients and simmer until soft.
  • Bermix and simmer again.
  • Reduce to consistency and adjust seasoning.

Prepared by Red Newt


Apple and Spiced Cream Strudel


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

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

Plate/Store
Tools

Quantity     Unit     Ingredient
1     cup     Ingredients


Procedure
Prepared by Imported - need recipe


Apple and Spiced Cream Strudel with Crme Anglaise


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


Apple Balsamic Glaze


Categories
Locations
PLU

Yield   4 cup     Prep  
Portion Size   1 tbl     Cook  
Num Portions   64     Finish  
          Shelf  

Plate/Store
Tools

Quantity     Unit     Ingredient
4     cup     balsamic vinegar
3     cup     sugar
4     cup     apple cider
0     No Unit     kosher salt


Procedure
  • Combine all ingredients into a saucepan.
  • Reduce by half.
  • Taste and adjust.

Prepared by Red Newt


Apple Balsamic Syrup


Categories _3_Fall, 0-CB-2008, 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     balsamic vinegar
3     cup     apple cider butter
3     cup     sugar


Procedure
Prepared by Imported Recipes


Apple Brandy Sauce


Categories _4_Winter, _5_all season, 0-CB-FirstDraft, 6-Sauces
Locations
PLU

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

Plate/Store
Tools

Quantity     Unit     Ingredient
12     No Unit     thinly sliced shallots
0.33     lb     butter
    cup     brandy
2     tbl     chopped fresh thyme
1     No Unit     can apple juice concentrate
1     No Unit     salt and pepper 1


Procedure
Prepared by Imported Recipes


Apple Brandy Sauce (8 servings)


Categories _4_Winter, _5_all season, 0-CB-FirstDraft, 6-Sauces
Locations
PLU

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

Plate/Store
Tools

Quantity     Unit     Ingredient
6     No Unit     thinly sliced shallots
2.67     oz     butter radicchio)
10     tbl     brandy
1     tbl     chopped fresh thyme liquid)
½     No Unit     can apple juice concentrate pureed
0     No Unit     salt and pepper 1


Procedure
Prepared by Imported Recipes


Apple Chutney


Categories _3_Fall, 0-CB-2008, 0-CB-FirstDraft, 8-Compote
Locations Kitchen
PLU

Yield   1 qt     Prep  
Portion Size   0.0625 qt     Cook  
Num Portions   16     Finish  
          Shelf  

Plate/Store
Tools

Quantity     Unit     Ingredient
6     cup     peeled, diced Granny Smith apple
1     cup     raisins
1     cup     apple cider vinegar
    cup     sugar
2     tsp     minced peeled garlic
2     cup     minced yellow onion
1     cup     chopped walnut pieces
1     pt     apple cider
0     No Unit     salt and pepper


Procedure
  • In a saucepan. combine all ingredients and bring to a simmer, stirring gently.
  • Simmer until fruit is tender, about 10 to 20 minutes.
  • Chutney can be made a day ahead and covered.
  • Serve chilled or at room temperature.

Prepared by Imported Recipes


Apple Chutney (8 servings)


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   8     Finish  
          Shelf  

Plate/Store
Tools

Quantity     Unit     Ingredient
2     cup     peeled and chunked (cortland, jonagold, ida apples
½     cup     raisins or currants
½     cup     cider vinegar
¾     cup     sugar stock
1     tsp     minced garlic
1     cup     minced onions
½     cup     walnuts - chopped
2     cup     apple cider
2     No Unit     salt and pepper 1


Procedure

In saucepan, combine all ingredients and bring to simmer, stirring gently. Simmer until fruit is tender, about 10 to 20 minutes. Chutney can be made a day ahead and covered. Serve chilled or at room temperature.


Prepared by Imported Recipes



Apple Cider Glaze


Categories
Locations
PLU

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

Plate/Store
Tools

Quantity     Unit     Ingredient
4     cup     apple cider
1     cup     sugar
1     tbl     minced peeled garlic
0     tbl     salt and pepper


Procedure
  • Combine ingredients and reduce by half..
  • Thicken with cornstarch slurry.

Prepared by David Whiting


Apple Cider Gravy


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
6     cup     chicken stock
8     cup     apple cider
1     tbl     minced garlic
2     pt     heavy cream
1     tbl     sage
1     tbl     thyme
1     No Unit     salt and pepper to taste
1     No Unit     cornstarch


Procedure
Prepared by Imported Recipes


Apple Cider pound Cake with Caramel


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


Procedure
Prepared by Imported Recipes


Apple Cider Sauce


Categories _3_Fall, 0-CB-FirstDraft, 6-Sauces
Locations
PLU

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

Plate/Store
Tools

Quantity     Unit     Ingredient
4     No Unit     peeled and finely diced apples
1     tbl     minced garlic
2     tbl     olive oil
3     cup     apple cider
1     cup     white wine
1     cup     chicken stock or vegetable stock
1     tsp     chopped sage
1     tsp     chopped thyme
1     No Unit     salt and pepper to taste
1     tbl     corn starch for thickening


Procedure
Prepared by Imported Recipes


Apple Cider Sauce (6 servings)


Categories _3_Fall, 0-CB-FirstDraft, 6-Sauces
Locations
PLU

Yield   0 No Unit     Prep  
Portion Size   0 No Unit     Cook  
Num Portions   6     Finish  
          Shelf  

Plate/Store
Tools

Quantity     Unit     Ingredient
2     No Unit     peeled and finely diced apples
½     tbl     minced garlic
1     tbl     olive oil
    cup     apple cider
½     cup     white wine
½     cup     chicken stock or vegetable stock
½     tsp     chopped sage
½     tsp     chopped thyme
0     No Unit     salt and pepper to taste
½     tbl     corn starch for thickening


Procedure
Prepared by Imported Recipes


Apple Cobbler


Categories
Locations
PLU

Yield   1 hotel pan     Prep  
Portion Size   0.067 hotel pan     Cook  
Num Portions   14.93     Finish  
          Shelf  

Plate/Store
Tools

Quantity     Unit     Ingredient
20     ea     peeled, sliced Granny Smith apple
1     cup     sugar
½     cup     all purpose flour
½     tsp     ground nutmeg
1     tsp     ground cinnamon
2     tbl     vanilla extract
½     cup     apple cider
    lb     Crumble For Cobbler


Procedure
  • Combine ingredients in a bowl and mix well by hand.
  • Spread into shallow hotel pan and cover with crumble.
  • Cover with metal lid and bake at 350 degrees for 45 minutes.
  • Remove lid and bake an additional 15 to 30 minutes (apples should be tender and topping golden)

Prepared by David Whiting


Apple Cobbler - Honeycrisp


Categories
Locations
PLU

Yield   10 serving     Prep  
Portion Size   1 serving     Cook  
Num Portions   10     Finish  
          Shelf  

Plate/Store
Tools

Quantity     Unit     Ingredient
3     lb     Honey Crisp apples
1     tbl     vanilla extract
½     tsp     ground nutmeg
½     tsp     ground cinnamon
8     oz     sugar
20     oz     Crumble For Cobbler
40     oz     vanilla ice cream


Procedure


Prepared by David Whiting



Apple Cranberry Chutney


Categories _3_Fall, 0-CB-FirstDraft, 8-Compote
Locations
PLU

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

Plate/Store
Tools

Quantity     Unit     Ingredient
4     cup     peeled, diced Jonagold apple
2     cup     cranberries
1     cup     raisins
1     cup     apple cider vinegar
½     cup     packed brown sugar
    cup     sugar
2     tsp     minced peeled garlic
2     cup     minced yellow onion
1     cup     chopped walnut pieces
2     cup     apple cider
4     No Unit     salt and pepper


Procedure
  • Combine all ingredients in a saucepan and bring to a simmer, stirring gently.
  • Simmer until fruit is tender, about 10 to 20 minutes.
  • Serve chilled or at room temperature.

Prepared by Imported Recipes


Apple Cranberry Chutney #2


Categories _3_Fall, 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     peeled and chunked (cortland, jonagold, ida apples
2     cup     chopped cranberries or currants
1     cup     currants
1     cup     cider vinegar pureed
½     cup     brown sugar
    cup     sugar
2     tsp     minced garlic
2     cup     minced onions
1     cup     brandy
1     No Unit     salt and pepper 1


Procedure
Prepared by Imported Recipes


Apple Gateau


Categories _3_Fall, 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
5     No Unit     pare care, thinley sliced Apples or 6
½     cup     white or brown sugar Red)
1     tbl     cornstarch
½     tsp     cinnamon
¼     tsp     nutmeg pureed
    tbl     butter chopped
1     tsp     vanilla


Procedure
Prepared by Imported Recipes


Apple Glaze


Categories
Locations
PLU

Yield   3 cup     Prep  
Portion Size   2 oz     Cook  
Num Portions   32     Finish  
          Shelf  

Plate/Store
Tools

Quantity     Unit     Ingredient
3     cup     sugar
4     cup     apple cider
½     tbl     minced peeled garlic
0     No Unit     salt and pepper


Procedure
  • Combine all ingredients into a saucepan.
  • Reduce by half.
  • Taste and adjust.

Prepared by David Whiting


Apple Mixture for Apple Pockets


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
2     cup     chopped white onions
12     No Unit     cored, peeled, and diced apples Red)
2     cup     chopped walnuts
2     tbl     minced garlic
2     tbl     chopped fresh sage pureed
2     No Unit     salt and pepper 1 chopped


Procedure
Prepared by Imported Recipes


Apple Radish Salsa


Categories _3_Fall, 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
    cup     peeled and medium diced apples
2     cup     black beans Red)
    cup     green chiles
    No Unit     diced small scallions
1     tbl     minced garlic pureed
¼     cup     white wine
1     tbl     chopped fresh sage
2     tbl     chopped fresh parsley
¼     cup     cider vinegar
3     tbl     sugar
3     No Unit     juice 3 limes
3     No Unit     zest 1 1/2 limes
3     tbl     olive oil
    cup     dried radish


Procedure
Prepared by Imported Recipes


Apple Raisin Muffins


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

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

Plate/Store
Tools

Quantity     Unit     Ingredient
    cup     all purpose flour
1     tsp     cinnamon red)
1     tsp     baking soda 2
1     No Unit     large egg
1     cup     firmly packed dark brown sugar stock
1     cup     sour cream
1     tsp     vanilla
1     cup     chopped coarse dried apples
½     cup     raisins
½     cup     coarsely chopped walnuts


Procedure

Preheat oven to 375 degrees. Into bowl sift the flour, cinnamon, baking soda and a pinch of salt. In a large bowl with an electric mixer beat together the egg and brown sugar until the mixture is thick and pale, add the sour cream and vanilla and beat the mixture until it is combined well. Beat in the flour mixture, a little at a time and beat the batter until just combined. Stir in the apples, raisins, and walnuts. Divide batter among prepared muffin pans. Bake in middle of oven for 15 to 20 minutes or until a tester comes out clean. Turn on to a rack and let cool. Recipe can easily be doubled.


Prepared by Imported Recipes



Apple Red Cabbage Slaw


Categories
Locations
PLU

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

Plate/Store
Tools

Quantity     Unit     Ingredient
½     head     sliced red cabbage
5     ea     peeled, sliced Granny Smith apple
1     tbl     minced peeled garlic
    cup     red wine
1     cup     apple cider vinegar
½     cup     sugar
0     No Unit     salt and pepper


Procedure

Prepared by Red Newt


Apple Riesling Sauce


Categories
Locations
PLU

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

Plate/Store
Tools

Quantity     Unit     Ingredient
8     cup     house chicken stock
8     cup     Granny Smith apple
2     tbl     minced peeled garlic
1     bottle     white wine
2     tbl     honey
1     tbl     fresh sage
1     tbl     fresh thyme
2     tbl     cornstarch


Procedure
Prepared by Red Newt


Apple Riesling Syrup


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     cup     Ingredients


Procedure
Prepared by Imported - need recipe


Apple Riesling Wine Sacue


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     cup     Ingredients


Procedure
Prepared by Imported - need recipe


Apple Salsa


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
6     cup     Honey Crisp apples
6     cup     black beans
1     cup     diced green chiles
1     cup     diced small green onion
3     tbl     minced peeled garlic
¼     cup     white wine
¼     cup     chopped wash and trim parsley
1     cup     white verjus
2     tbl     sugar
2     ea     juice only lime
1     ea     lime zest
4     tbl     olive oil
3     No Unit     salt and pepper


Procedure
Prepared by Imported Recipes


Apple Sausage Meatballs


Categories _3_Fall, _4_Winter, 0-CB-2008, 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
4     cup     baguette, long tribeca bread
0     No Unit     house chicken stock
3     lb     bulk sausage
0     No Unit     honey crisp apple
0     No Unit     yellow onion


Procedure
Prepared by Imported - need recipe


apple Walnut Bread Stuffing


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
1     cup     Ingredients


Procedure
Prepared by Imported - need recipe


Apple, Sausage, Chever stuffing for Pork Chop


Categories
Locations
PLU

Yield   80 ea     Prep  
Portion Size   1 ea     Cook  
Num Portions   80     Finish  
          Shelf  

Plate/Store
Tools

Quantity     Unit     Ingredient
3     lb     chorizo, bulk sausage
5     lb     chevre cheese
8     cup     granny smith apples
2     tbl     minced peeled garlic
2     tbl     chopped fresh sage
2     tbl     chopped fresh thyme
60     lb     center cut pork chop


Procedure
Prepared by Red Newt


Apples, Caramelized


Categories
Locations
PLU

Yield   12 ea     Prep  
Portion Size   0.4 ea     Cook  
Num Portions   30     Finish  
          Shelf  

Plate/Store
Tools

Quantity     Unit     Ingredient
12     ea     peeled, sliced Granny Smith apple
1     cup     canola oil
¼     lb     brown sugar


Procedure
Prepared by David Whiting


Apricon Flan


Categories _2_Summer, 0-CB-2008, 0-CB-FirstDraft, 5-Desserts, 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
1     cup     sugar
6     ea     egg
14     oz     sweetened condensed milk
15     oz     cream of coconut (Coco Lopez) (reserve 1 1/3 cup liquid)
1     cup     heavy cream
1     tsp     vanilla extract
2     tbl     apricot brandy
4     No Unit     fresh apricot


Procedure
Prepared by


Apricon Flan 1


Categories _2_Summer, 0-CB-2008, 0-CB-FirstDraft, 5-Desserts, 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
1     cup     sugar
6     ea     egg
14     oz     sweetened condensed milk
15     oz     cream of coconut (Coco Lopez) (reserve 1 1/3 cup liquid)
1     cup     heavy cream
1     tsp     vanilla extract
2     tbl     apricot brandy
4     No Unit     fresh apricot


Procedure
Prepared by


Apricot and Almond Relish


Categories _1_Spring, _2_Summer, 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
12     No Unit     fresh apricot
4     cup     almonds
3     tbl     apricot brandy adjust to taste
0.33     cup     brown sugar


Procedure
Prepared by Imported Recipes


Apricot and Black Bean Salsa


Categories
Locations
PLU

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

Plate/Store
Tools

Quantity     Unit     Ingredient
4     cup     diced apricots
4     cup     black beans
½     cup     chopped fresh chives
¼     cup     white wine
¼     cup     chopped fresh cilantro
¼     cup     minced peeled garlic
¼     cup     white verjus
1     tbl     sugar
1     ea     juice only lemon
2     tbl     chopped wash and trim parsley
0     No Unit     salt and pepper


Procedure
  • In a large bowl, mix together apricots, beans, chives, garlic, and parsley.
  • In a separate bowl, mix together wine, verjus, sugar, olive oil, and lemon juice until sugar is dissolved.
  • Pour over apricot mixture and sprinkle with salt and pepper.

Prepared by David Whiting


Apricot and Shallot Stuffing


Categories _1_Spring, _2_Summer, 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     cup     chopped apricots
4     cup     sliced shallots
¼     cup     white wine adjust to taste
1     tbl     chopped fresh sage
1     tbl     chopped fresh thyme
1     tbl     minced garlic
1     No Unit     salt and pepper 1


Procedure
Prepared by Imported Recipes


Apricot Bars


Categories _2_Summer, 0-CB-FirstDraft, 5-Desserts, rt to cheftec failed
Locations
PLU

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

Plate/Store
Tools

Quantity     Unit     Ingredient
1     cup     dried apricots
2     No Unit     brown sugar
2     No Unit     egg (reserve 1 1/3 cup liquid)
1     tbl     peach schnapps
1     No Unit     orange peel
    cup     all- purpose flour
½     tsp     salt liquid
1     No Unit     sugar (powdered or granulated)
2     No Unit     orange juice
2     tsp     lemon juice
2     No Unit     butter
1     No Unit     orange peel


Procedure
Prepared by DB Import old RECIPE Database


Apricot Bars 1


Categories _2_Summer, 0-CB-FirstDraft, 5-Desserts, rt to cheftec failed
Locations
PLU

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

Plate/Store
Tools

Quantity     Unit     Ingredient
1     cup     dried apricots
2     No Unit     brown sugar
2     No Unit     egg (reserve 1 1/3 cup liquid)
1     tbl     peach schnapps
1     No Unit     orange peel
    cup     all- purpose flour
½     tsp     salt liquid
1     No Unit     sugar (powdered or granulated)
2     No Unit     orange juice
2     tsp     lemon juice
2     No Unit     butter
1     No Unit     orange


Procedure
Prepared by DB Import old RECIPE Database


Apricot black bean salsa with corn tortilla chips


Categories _1_Spring, _2_Summer, 0-CB-2008, 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


Apricot Brandy Sauce


Categories _1_Spring, _2_Summer, 5-Desserts, 6-Sauces
Locations
PLU

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

Plate/Store
Tools

Quantity     Unit     Ingredient
2     cup     beef or vegetable stock chicken
2     cup     chopped fresh apricots
1     cup     white wine
1     tbl     minced garlic
1     tbl     olive oil
2     tbl     honey
1     tsp     thyme
1     tsp     sage
1     cup     apricot brandy
1     No Unit     salt and pepper to taste
1     tbl     cornstarch (optional)


Procedure
Prepared by Imported Recipes


Apricot bread chicken stuffing


Categories
Locations
PLU

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

Plate/Store
Tools

Quantity     Unit     Ingredient
16     cup     cubed bread
5     cup     roasted, diced fennel bulb
2     tbl     chopped fresh rosemary
1     tbl     chopped fresh sage
6     cup     chopped dried apricots
2     cup     house chicken stock
½     cup     butter
1     No Unit     chopped onion


Procedure

suate onion with butter

add fennel, apricots, and chicken stock

reduce lliquid by half

add bread and herbs

s+p to taste

allow to cool before stuffing chickens


Prepared by Culinary Software Services



Apricot Cheesecake 1


Categories _2_Summer, 0-CB-2008, 5-Desserts, rt to cheftec failed
Locations
PLU

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

Plate/Store
Tools

Quantity     Unit     Ingredient
    cup     graham crumbs
¼     cup     brown sugar (reserve 1 1/3 cup liquid)
¼     tsp     cinnamon
¼     tsp     nutmeg
4     tbl     margarine
32     oz     cream cheese
1     cup     sugar
1     tbl     cornstarch
1     cup     apricots
4     No Unit     egg
1     tsp     vanilla cups)
1     tsp     lemon juice
2     cup     apricots
4     cup     mead
1     tsp     lemon juice
½     cup     sugar


Procedure
Prepared by


Apricot Cheesecake with Apricot Sauce 8


Categories _2_Summer, 0-CB-2008, 0-CB-FirstDraft, 5-Desserts
Locations
PLU

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

Plate/Store
Tools

Quantity     Unit     Ingredient
1     cup     Ingredients


Procedure
Prepared by Imported - menu titles only


Apricot Cheesecake with Apricot Sauce $8


Categories _2_Summer, 0-CB-2008, 0-CB-FirstDraft, 5-Desserts
Locations
PLU

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

Plate/Store
Tools

Quantity     Unit     Ingredient
1     cup     Ingredients


Procedure
Prepared by Imported - menu titles only


Apricot cherry relish


Categories
Locations
PLU

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

Plate/Store
Tools

Quantity     Unit     Ingredient
8     cup     dried apricots
4     cup     dried cherries
2     cup     Verjooz
1     cup     white wine
1     cup     water
2     cup     honey
2     tbl     minced garlic
3     tbl     chopped fresh basil
3     tbl     chopped fresh thyme


Procedure

combine all ingredients in a heavy bottom pot

slowly simmer untill most of the liquid reduces out

bermix


Prepared by Culinary Software Services



Apricot Chutney


Categories _1_Spring, _2_Summer, 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
2     cup     chopped white onion
1     cup     apple cider vinegar
1     cup     apple cider adjust to taste
4     cup     dried and chopped apricots
1     cup     white wine
1     cup     chopped walnuts
    cup     sugar
1     tbl     minced garlic
¼     tsp     nutmeg
0     No Unit     salt and pepper 1


Procedure
Prepared by Imported Recipes


Apricot Gewurt Sauce


Categories _1_Spring, _2_Summer, 5-Desserts, 6-Sauces
Locations
PLU

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

Plate/Store
Tools

Quantity     Unit     Ingredient
3     lb     dried apricot
1     cup     jalapenos
2     No Unit     juiced lemons adjust to taste
1     No Unit     zested lemon
¼     cup     sugar


Procedure
Prepared by Imported Recipes


Apricot Gewurztraminer Sauce


Categories _1_Spring, _2_Summer, 5-Desserts, 6-Sauces
Locations
PLU

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

Plate/Store
Tools

Quantity     Unit     Ingredient
3     lb     dried apricot
1     No Unit     bottle plus 1 cup Gewurztraminer
1     cup     jalapenos adjust to taste
2     No Unit     juiced lemons
1     No Unit     zested lemon
¼     cup     sugar


Procedure
Prepared by Imported Recipes


Apricot Ginger Chutney


Categories _1_Spring, _2_Summer, 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     No Unit     coarsely chopped onion
    tbl     minced fresh ginger
1     tbl     fresh minced garlic adjust to taste
1     cup     white wine
    No Unit     cup acider or apple juice
4     cup     whole apricots
4     No Unit     salt and pepper 1


Procedure
Prepared by Imported Recipes


Apricot Ginger Dipping Sauce


Categories
Locations
PLU

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

Plate/Store
Tools

Quantity     Unit     Ingredient
4     cup     yellow onion
¼     cup     minced fresh ginger
0.33     cup     minced peeled garlic
2     cup     white wine
8     cup     halved apricots
1     cup     extra fine granulated sugar


Procedure
  • Saute onion, garlic, and ginger until onion is soft.
  • Add remaining ingredients, bring to a boil, reduce to simmer, and cover.
  • Simmer covered 1/2 hour.
  • Remove cover and simmer to consistency. (apricots should be broken apart)

Prepared by Red Newt


Apricot Pork Marinade


Categories _1_Spring, _2_Summer, 5-Desserts, 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
8     cup     olive oil
6     cup     white wine
1     cup     balsamic vinegar adjust to taste
1     No Unit     large jar apricot jam
2     cup     honey


Procedure
Prepared by Imported Recipes


Apricot Relish


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
1     cup     Ingredients


Procedure
Prepared by Imported - need recipe


Apricot Shallot Stuffing


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     dried apricots chopped
4     cup     sliced shallots
¼     cup     white wine adjust to taste
1     No Unit     chopped sage tablespoon
1     No Unit     chopped thyme tablespoon
1     No Unit     minced Garlic tablespoon
1     No Unit     salt and pepper to taste


Procedure
Prepared by Imported Recipes


Apricot White Wine Sauce


Categories _1_Spring, _2_Summer, 6-Sauces
Locations
PLU

Yield   0 No Unit     Prep  
Portion Size   0 No Unit     Cook  
Num Portions   24     Finish  
          Shelf  

Plate/Store
Tools

Quantity     Unit     Ingredient
4     cup     chicken or veg stock
2     cup     white wine
2     cup     chopped fresh apricots adjust to taste
1     tbl     olive oil
1     tbl     minced garlic
2     tbl     honey
1     tbl     chopped savory
1     tbl     chopped thyme
1     tbl     cornstarch
1     No Unit     salt and pepper to taste


Procedure
Prepared by Imported Recipes


Apricot White Wine Sauce (12 servings)


Categories _1_Spring, _2_Summer, 6-Sauces
Locations
PLU

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

Plate/Store
Tools

Quantity     Unit     Ingredient
2     cup     chicken or veg stock
1     cup     white wine
1     cup     chopped fresh apricots adjust to taste
½     tbl     olive oil
½     tbl     minced garlic
1     tbl     honey
½     tbl     chopped savory
½     tbl     chopped thyme
½     tbl     cornstarch
0     No Unit     salt and pepper to taste


Procedure
Prepared by Imported Recipes


Apricot White Wine Sauce (for salmon)


Categories _1_Spring, _2_Summer, 6-Sauces
Locations
PLU

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

Plate/Store
Tools

Quantity     Unit     Ingredient
1     cup     dried apricot
1     tbl     roasted garlic
2     tbl     butter adjust to taste
4     cup     white wine
8     cup     chicken stock
8     No Unit     honey
8     No Unit     salt and pepper 1
8     No Unit     sage
8     No Unit     thyme


Procedure
Prepared by Imported Recipes


Apricot, Black Bean and Garlic Scape Salsa


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

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

Plate/Store
Tools

Quantity     Unit     Ingredient
4     cup     apricots
4     cup     black beans Red)
½     cup     diced garlic scapes
2     fl oz     white wine
¼     cup     cilantro - chopped pureed
¼     cup     chopped fresh parsley chopped
2     fl oz     cider vinegar
2     tbl     sugar
2     No Unit     juice of 1 lemon
3     tbl     olive oil
3     No Unit     salt and pepper 1


Procedure
Prepared by Imported Recipes


Arrabiatta


Categories
Locations
PLU

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

Plate/Store
Tools

Quantity     Unit     Ingredient
2     #10 can     tomatoes
1     can     tomato paste
4     ea     diced small onion
2     qt     veg stock
3     cup     diced celery
½     cup     minced garlic
2     tbl     crushed red pepper
1     tbl     freshly ground black pepper
2     tbl     kosher salt
2     cup     red wine
¼     cup     olive oil


Procedure
  • In a large heavy bottomed pot, sweat onion, celery, and garlic in the oil. add crushed red halfway through
  • deglaze with wine
  • add remaining ingredients, stir well
  • simmer for approximatly 30 mins or until desired consistancy, stirring occationally

Prepared by Culinary Software Services


Artichoke and Chestnut Pate


Categories _1_Spring, _4_Winter, 0-CB-2008, 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     chestnuts
6     No Unit     bay leaves Red)
1     oz     drained (reserve 1/3 cup can artichoke bottoms
3     No Unit     cubed slices whole wheat bread with trimmed crusts pureed
3     No Unit     beaten eggs chopped
½     cup     chopped fresh parsley
0.33     cup     sour cream
¼     cup     chopped shallots
3     tbl     unsalted, at room temperature butter
1     tsp     vegetable salt
½     tsp     grated fresh nutmeg portions
0.13     tsp     mace
½     cup     coarsely chopped walnuts
0     No Unit     watercress or parsley for garnish


Procedure
Prepared by Imported Recipes


Artichoke Cherry Walnut Pate


Categories _2_Summer, 0-CB-FirstDraft, rt to cheftec failed
Locations
PLU

Yield   0 No Unit     Prep  
Portion Size   0 No Unit     Cook  
Num Portions   32     Finish  
          Shelf  

Plate/Store
Tools

Quantity     Unit     Ingredient
6     cup     chopped and drained cherries
    lb     drained and finely chopped artichoke hearts
1     cup     chopped fine and sauteed shallots
2     cup     toasted and chopped walnuts
5     No Unit     chopped and soaked in artichoke pieces wheat bread
12     tbl     margarine
32     oz     cream cheese
½     tsp     mace
½     tsp     nutmeg
½     cup     chopped fresh parsley
0     No Unit     vegetable oil cups)
0     No Unit     bay leaves
0     No Unit     salt and pepper to taste


Procedure
Prepared by


Artichoke Cherry Walnut Pate (8 servings)


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

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

Plate/Store
Tools

Quantity     Unit     Ingredient
    cup     chopped and drained cherries
10     oz     drained and finely chopped artichoke hearts apples
¼     cup     chopped fine and sauteed shallots
½     cup     toasted and chopped walnuts
    No Unit     chopped and soaked in artichoke pieces wheat bread
3     tbl     margarine
½     lb     cream cheese
0.13     tsp     mace cherry tomatoes)
0.13     tsp     nutmeg
2     tbl     chopped fresh parsley
2     No Unit     vegetable oil
2     No Unit     bay leaves tarragon)
2     No Unit     salt and pepper to taste


Procedure
Prepared by Imported Recipes


Artichoke Cherry Walnut Pate 1


Categories _2_Summer, 0-CB-FirstDraft, rt to cheftec failed
Locations
PLU

Yield   0 No Unit     Prep  
Portion Size   0 No Unit     Cook  
Num Portions   32     Finish  
          Shelf  

Plate/Store
Tools

Quantity     Unit     Ingredient
6     cup     chopped and drained cherries
    lb     drained and finely chopped artichoke hearts
1     cup     chopped fine and sauteed shallots
2     cup     toasted and chopped walnuts
5     No Unit     chopped and soaked in artichoke pieces wheat bread
12     tbl     margarine
32     oz     cream cheese
½     tsp     mace
½     tsp     nutmeg
½     cup     chopped fresh parsley
0     No Unit     vegetable oil cups)
0     No Unit     bay leaves
0     No Unit     salt and pepper to taste


Procedure
Prepared by


Artichoke Olivada


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     artichoke hearts
1     cup     kalamata olives
1     cup     green olives
1     cup     black olives
2     tsp     minced garlic
1     tbl     plus 1 teaspoon lemon juice
1     cup     dry basil
¼     cup     olive oil
0     No Unit     salt and pepper 1


Procedure
Prepared by Imported Recipes


Artichoke Puree


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

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

Plate/Store
Tools

Quantity     Unit     Ingredient
14     oz     artichoke hearts
3     tbl     mayonnaise
3     tbl     grated parmesan cheese
1     tbl     lemon juice
2     tsp     fresh tarragon
1     tsp     zested lemon
1     tbl     minced peeled garlic
¼     tsp     ground nutmeg
½     tsp     cayenne pepper


Procedure
  • Combine all ingredients and puree in the robocoupe

Prepared by Imported Recipes


Artichoke Spinach 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   24     Finish  
          Shelf  

Plate/Store
Tools

Quantity     Unit     Ingredient
½     #10 can     chopped artichoke hearts
1     box     frozen spinach thaw and squeeze dry
5     cup     mayonnaise
5     cup     parmesan, grated cheese
9     cup     grated monterey jack cheese


Procedure
  • Combine ingredients in a bowl and mix well by hand.
  • Set mixture in ramekins.
  • Bake 15 minutes to order.

Prepared by Imported Recipes


Arugala Leek Relish


Categories
Locations
PLU

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

Plate/Store
Tools

Quantity     Unit     Ingredient
4     oz     trimmed arugula
2     oz     cleaned leek
2     tbl     garlic
1     tin     anchovies
½     No Unit     juiced and zested lemon
0     No Unit     S+P


Procedure

add all ingredients in robot coup

pulse untill desired consistancy is achieved


Prepared by Culinary Software Services



Arugula and Mint Crusted lamb Chops


Categories _1_Spring, _3_Fall, 0-CB-2008, 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
4     cup     breadcrumbs
2     cup     arugula
2     cup     mint
2     No Unit     salt and pepper to taste


Procedure
Prepared by Imported - need recipe


Arugula Mint Jam


Categories
Locations
PLU

Yield   1 qt     Prep  
Portion Size   1 tbl     Cook  
Num Portions   64     Finish  
          Shelf  

Plate/Store
Tools

Quantity     Unit     Ingredient
1     cup     balsamic white vinegar
3     fl oz     honey
6     cup     sugar
¼     lb     chopped arugula
¼     lb     chopped fresh mint
    to taste     salt and pepper


Procedure
  • Combine vinegar, honey and sugar in a small saucepan.
  • Reduce to a syrup and add arugula and mint toward the end.
  • Taste and adjust seasonings.

Prepared by Red Newt


Asian Onion Relish


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     tbl     sesame seeds
2     tbl     lime juice
1     tbl     sesame oil
1     tbl     soy
1     tsp     sugar
0.13     tsp     dry red pepper
1     cup     thinly sliced onion
2     tbl     chopped red bell pepper
1     tbl     minced ginge
¼     cup     thinly sliced for salsa green onin


Procedure
Prepared by Imported Recipes


Asian Onion Salsa


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     tbl     sesame seeds
1     tbl     sesame oil
1     tbl     soy
1     tbl     ginger
1     tsp     sugar
0.88     No Unit     dry red pepper teaspoon
2     No Unit     chopped red bell pepper tablespoons


Procedure
Prepared by Imported Recipes


Asian Pork 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     hoisen sauce
1     cup     oyster sauce red)
1     cup     soy sauce
1     cup     sesame oil
1     cup     white wine stock
4     tbl     chopped garlic
1     cup     rice vinegar
¼     cup     coarsely chopped fresh ginger
½     cup     honey
1     cup     water
1     No Unit     salt and pepper 1 mushrooms)


Procedure
Prepared by Imported Recipes


Asparagus and Proscuitto Crostini


Categories _1_Spring, 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
80     No Unit     asparagus
16     oz     cream cheese
1     cup     grated cheese stock)
2     tbl     garlic
2     No Unit     salt and pepper 1


Procedure
Prepared by Imported Recipes


Asparagus and Spinach Risotto Cake


Categories _1_Spring, 0-CB-2008, 0-CB-FirstDraft, 1-Appetizer
Locations
PLU

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

Plate/Store
Tools

Quantity     Unit     Ingredient
1     cup     Ingredients


Procedure
Prepared by Imported - need recipe


Asparagus Cream Sauce


Categories _1_Spring, 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


Asparagus Risotto


Categories _1_Spring, 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


Asparagus, sauteed light


Categories
Locations
PLU

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

Plate/Store
Tools

Quantity     Unit     Ingredient
4     oz     asparagus
½     fl oz     white verjus
½     fl oz     olive extra virgin oil
1     pinch     salt


Procedure
  • In a small saute pan, add verjus and olive oil    
  • add asparagus with pinch of salt and cook until green and al dente    
  • use immediately

Prepared by David Whiting


Asparagus, verjus-ginger quick pickle


Categories
Locations
PLU

Yield   9 lb     Prep  
Portion Size   1 oz     Cook  
Num Portions   144     Finish  
          Shelf  

Plate/Store
Tools

Quantity     Unit     Ingredient
10     lb     asparagus
48     fl oz     Pickle liquid - ginger/verjus quick


Procedure
Prepared by David Whiting


Assorted Olives


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     greek mix, with pit olives


Procedure
Prepared by David Whiting


Aztec Rice


Categories
Locations
PLU

Yield   14 cup     Prep  
Portion Size   0     Cook  
Num Portions   0     Finish  
          Shelf  

Plate/Store
Tools

Quantity     Unit     Ingredient
1     bag     aztec rice
1     ea     diced small yellow onion
    qt     veg stock
1     tbl     dried basil
1     tbl     dried oregano
½     tbl     dried thyme
1     tbl     salt and pepper
1     lb     dried cranberries
4     cup     sauteed leek
2     tbl     minced peeled garlic
1     tbl     fresh sage
1     tbl     fresh thyme
    to taste     salt and pepper


Procedure
  • Cook aztec rice in veg stock with yellow onion, dry herbs, salt and pepper.
  • After rice blend has cooled, toss with cranberries, leeks, garlic, and fresh herbs.
  • Season to taste.

Prepared by David Whiting

ChefTec Software by Culinary Software Services