CSS Recipes Name starts with P
Name starts with P
ChefTec Software by Culinary Software Services
Pan seared beef tenderloin with a nut crust and a black cherry sauce
Pan seared rainbow trout with ramp pesto
Panacotta with Almond Maple Syrup
Pancetta Collard Plum Stuffing
panna cotta, Lavender
Parmesan Lemon Dip
Parmesan Peppercorn Dressing
Pasta Dough
Pasta Dough - Carrot
Pasta Dough - Wheat
Pasta Dough -Lemon Parsley
Pasta Penne, cooked
Pasta Pilaf
Pasta w/ Riesling-butter and Kale
Pasta with artichoke hearts
Pasta with Riesling/butter and PORK spiedie meat
Pasta with Riesling/butter and VEGETABLE speidie grilled
Pasta, cooked
Pasta, Fettucin Wide Awake
Pastry Crust
Pastry Shells
Peach Cheesecake
Peach Chutney
Peach Ginger Vinaigrette
Peach Mousse
Peach Mousse and Almond Cake Trifle with Fresh Raspberries
Peach Vinaigrette
Peaches - N- Cream
Peanut Brittle
Peanut Butter Cheesecake
Peanut Butter Filling
Pear Almond Cheesecake
Pear and Ginger Compote
Pear and Ginger Compote (8 servings)
Pear and Gorgonzola stuffing
Pear and Raspberry Strudel
Pear and Raspberry Strudel with Raspberry Coulis 6
Pear and Raspberry Strudel with Raspberry Coulis $6
Pear and Roasted Garlic Vinaigrette
Pear Chutney
Pear Custard
Pear Sauce
Pear Sauce (8 servings)
Pear Tart Filling
Pear White Wine Sauce
Pecan Logs
Pecan Polenta
Pecan Tassies
Penne Salad with Summer Vegetable Ragout
Pesto Cheesecake
Pesto Mayo
Pesto Mint Arugula
Pesto on Pasta
Pesto Pinwheels
Pesto, Basil
Pheasant (chicken) Port Wine Sauce
Pheasant Fruited Sage Sauce
Pheasant Port Wine Sauce
Pheasant Sage Sauce
Pheasant with a cranberry and chestnut stuffing
Phyllo Purses with Raspberry Sauce
Phyllo Strudel with Ham, Sweet Potato, Monchego Cheese, and Chard $9
Phyllo Strudel with Kasha Pilaf, Collards and a Tomato Saffron sauce
Phyllo strudel with savory lemon curd, asparagus and watercress
Phyllo Triangles with Brie and Arugula with a Strawberry Salsa 8
Phyllo Triangles with Brie and Arugula with a Strawberry Salsa $8
Pickle liquid - ginger/verjus quick
Pickled Vegetables
Pie Crust
Pie Crust (quiche)
Pinapple Mascarpone #2
Pineapple and Black Bean Salsa
Pineapple and Black Bean Salsa (Large Batch)
Pineapple Coulis
Pineapple mascarpone
Pineapple Salsa
Pineapple white wine cream sauce
Pinot Noir Cherry Sauce
Piononos
Plate - Basil Gnocchi with Riesling Butter
Plate - Blueberry Balsamic Salad>
Plate - Fettucini with shiitakes, chioga beets, HV
Plate - Meatloaf and Root Toss
Plate Apple Cobbler
Plate Apple Glazed Pork Loin
Plate Apple Walnut Salad with Shallot Vinaigrette, small
Plate Artichoke Dip
Plate Beef Tips in Mushroom Bordelaise
Plate Bread Pudding
Plate Brie Baked in Puff Pastry with Cherry Hazelnut
Plate Bruschetta with Fresh Mozz and Bacon
Plate Burritto, Chicken
Plate Cheese Platter
Plate Cheesecake
Plate Chefs Table
Plate Chicken Quesadilla, large
Plate Chicken Quesadilla, small
Plate Chix Breast Stuffed w/ Pear Gorganzola
Plate Chocolate Pate
Plate Coq au Vin
Plate Crab and Artichoke Dip
Plate Creme Brulee
Plate Duck Apple Walnut Salad w/ Cranberry Shallot Vinaigrette, large
Plate Duck Breast with Cran-Balsamic (small)
Plate Duck Breast with Cran-Balsamic(large)
Plate Duck Breast with Cran-Demi
Plate Duck Breast with Cran-Demi, small
Plate Farfalle Pasta Lunch
Plate Fillo wrapped Salmon with potatoes and sugar snaps
Plate Fillo wrapped Salmon with roasted carrots, parsnips and fennel
Plate Fish without the Fish
Plate Lamb Rack
Plate Lasagna Zucchini
Plate Lasagna Zucchini, Lunch
Plate Maple Walnut Cheesecake
Plate Panini Mediteranian
Plate Panini Vegan
Plate Pasta Farfalle Dinner
Plate Penne and Pesto
Plate Penne and Pesto with Chicken
Plate Pike
Plate Poached Figs
Plate Pork Chop Stuffed w/ Apple Sausage
Plate Pork Loin, Stuffed, on Greens
Plate Pork Tenderloin Stuffed
Plate Proscuitto Stuffed Chix Breast
Plate Qual Stuffed
Plate Ravioli wheat, pumpkin,chevre,cranberry
Plate Ravioli with Parsnip Cranberry Filling
Plate Ravioli with Plum Shitake Chevre, CRG
Plate Ravioli with pumpkin, chevre, dried cranberry, sauce, nutmeg cre
Plate Rice Cracker Sandwiches
Plate Roasted Garlic Flatbread
Plate Salad Apple Walnut
Plate Salad apple,walnut,chevre, ACV (large)
Plate Salad apple,walnut,chevre, ACV (small)
Plate Salad Chicken Grilled
Plate Salad House, large
Plate Salad House, small
Plate Salad Organic Field Greens Beet Vinaigrette, large
Plate Salad Organic Field Greens Beet Vinaigrette, small
Plate Sandwhich Meat Loaf
Plate Sandwich Chicken Grilled
Plate Sandwich Chicken Jerk
Plate Sandwich Ham Open Faced
Plate Scallops
Plate Scallops with Potato Leek Pancake
Plate Sea Bass acorn, yellow beet pruee (large)
Plate Sea Bass acorn, yellow beet pruee (small)
Plate Sea Scallops with Red Pepper Sauce
Plate Seabass
Plate Seabass with Spiced Buerre Blanc, small
Plate Spinach Gnocchi with White Beans and Walnuts
Plate Squash Delicata Stuffed Dinner
Plate Squash Delicata Stuffed Lunch
Plate Strip Steak with Gorgonzola Butter
Plate Strip Steak with Horseradish Bourbon Sauce
Plate Strudel Beet Dinner
Plate Strudel Beet Lunch
Plate Stuffed Portabella
Plate Tenderloin with Dried Cherry Demi-glaze
Plate Tuna Grilled with Apricot Ginger Braise
Plate Tuna Wrap
Plate Veg Pot PIe Dinner
Plate Veg Pot PIe Lunch
Plate Wrap BBQ Pork
Plate, Macaroni and cheese with sausage
Plum and Currant Sauce for Beef Tenderloin
Plum Bread Pudding
Plum Chevre
Plum Chutney
Plum Glaze
Plum Gnger Dipping Sauce
Plum Red Wine Sauce
Plum Sauce
Plum Sauce (for Pork, Chicken or Beef)
Plum Sauce (for Pork, Chicken or Beef) (12 servings)
Plum Sauce for Chicken
Plum Syrup
Plum Vinaigrette
Plum White Wine Sauce
Poached Pear in Almond Phyllo Cup
Poached Pears
Poached Seckel Pears
Poblano Sauce and Stuffing
Polenta
Polenta - Vegan
Polenta Cheese Surprise
Polenta Surprise
Polenta with Mascarpone
Poppyseed Angel Food Cakes
Pork
Pork : Maple Balsamic
Pork Calypso
Pork Chops with Rhubarb Cornbread Stuffing
Pork Cider Au Jus
Pork Loin Medalions
Pork Loin stuffed with cronbread, chever, andoulli and ramps
Pork Loin Stufffed Proscuitto, Plums, Chevre
Pork Medallions in a Balsamic Mollasses Sauce
Pork Sirloin with Rhubarb Cornbread Stuffing
Pork Spice Rub
Pork Spring Rolls with Apple and Red Cabbage
Pork Stuffing
Pork Stuffing - Apple Sausage Chevre
Pork stuffing - feta and olives
Pork stuffing - squash and walnuts
Pork Stuffing Dry Currant Chevre
Pork tenderloin saute with gratin of apples
Pork Tenderloin stuffed with Dried Currants and Chevre
Pork Tenderloin with Fennel
Pork tenderloin_2
Pork with a Sausage Rhubarb Stuffing
Pork with colard greens & pine nut pesto with currants
Pork, pulled
Port Glaze
Port Poached Dried Fruit Cobbler
Port Poached Figs
Port Poached Pears
Port Sauce
Portobello Filling
Portobello Stuffing
Portobello stuffing with quinoa
Pot Pie - Duck
Pot Pie Sauce
Potato and Wild Mushroom Gratin
Potato Chive Pancake
Potato Ginger Mascarpone Ravioli Filling
Potato Ginger Mascarpone Ravioli Filling (10 servings)
Potato Gratin with Bousin
Potato Leek Pancake
Potato Leek Soup
Potato Pulp
Potato Ramp Filling
Potato Soup
Potatoes, Bistro
Potatoes, diced and roasted
Pound Cake
Praline Cheesecake
Praline Marscarpone Filling
Pralines
Proscuitto Stuffing
Prune Red Wine Sauce
Prune Relish
Puff Pastry Pin Wheel Cookies
Puff Pastry Pocket Filling
Pulled Chicken
Pumpernickel bread
Pumpkin Balsamic Sauce
Pumpkin Balsamic Vinaigrette
Pumpkin Bread
Pumpkin Cake
Pumpkin Cheesecake
Pumpkin Chutney
Pumpkin Cream Sauce
Pumpkin Cups
Pumpkin Flan
Pumpkin Hazelnut Soup
Pumpkin Mascarpone and Dried Cranberries
Pumpkin Mousse
Pumpkin Nut Muffins
Pumpkin Raisin Mini Muffins
Pumpkin Raisin Mini Muffins - small batch
Pumpkin Ravioli Filling
Pumpkin Ravioli Filling 2
Pumpkin roulade
Pumpkin Sauce
Pumpkin Sauce - Spicey
Pumpkin Sauce - Spicey (6 servings)
Pumpkin Sauce (6 servings)
Pumpkin Vinaigrette
Pumpkin Vinaigrette (32 servings)
Puree, roasted yellow beet


Pan seared beef tenderloin with a nut crust and a black cherry sauce


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

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

Plate/Store
Tools

Quantity     Unit     Ingredient


Procedure
Prepared by Imported Recipes


Pan seared rainbow trout with ramp pesto


Categories _1_Spring, 0-CB-FirstDraft, 4-Entrees
Locations
PLU

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

Plate/Store
Tools

Quantity     Unit     Ingredient


Procedure
Prepared by Imported Recipes


Panacotta with Almond Maple Syrup


Categories _1_Spring, 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


Pancetta Collard Plum Stuffing


Categories _2_Summer, _3_Fall, _4_Winter, 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     chopped (3#) pancetta
2     tbl     olive oil Red)
1     tbl     minced garlic
1         salt and pepper 1
2         finely chopped large onions pureed
1     tbl     minced garlic chopped
8     cup     sliced plums
16     cup     lightly wilted with salt and chiffonade collards
12     cup     cubed bread


Procedure
Prepared by Imported Recipes


panna cotta, Lavender


Categories
Locations
PLU

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

Plate/Store
Tools

Quantity     Unit     Ingredient
1     cup     milk
2     tsp     powdered gelatin
    cup     heavy cream
½     cup     sugar
12     sprigs     lavender


Procedure
  • bloom gelatin in 1/2c milk for at least 15 mins
  • meanwhile, in med heavy bottom pan combine cream, lavender, sugar, and remaining 1/2c milk
  • bring to a simmer over medium heat, whisking until sugar completely disolves
  • remove from heat let steep approx 20 mins
  • bring cream mixture back up to a simmer
  • add geletin/milk mixture and wisk thoroughly
  • strain
  • makes 6 creme brulee dishes

Prepared by Culinary Software Services


Parmesan Lemon Dip


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

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

Plate/Store
Tools

Quantity     Unit     Ingredient
1     cup     crème Fraiche_Inv
¼     cup     grated parmesan drained
0         juice of 2 lemons ( 1/4 cup to 1/3 cup)
0         zest of 2 lemons
3         minced cloves garlic chocolate


Procedure
Prepared by Imported Recipes


Parmesan Peppercorn Dressing


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

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

Plate/Store
Tools

Quantity     Unit     Ingredient
2     No Unit     chopped, fresh parsley cups
2     cup     olive oil drained
    cup     white wine vinegar
3     No Unit     minced Garlic tablespoons
1     No Unit     grated parmesan cup chocolate
½     No Unit     fresh, chopped basil cup patted dry
2     tbl     pepper
2     No Unit     salt


Procedure
Prepared by Imported Recipes


Pasta Dough


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

Yield   0 No Unit     Prep  
Portion Size   0 No Unit     Cook  
Num Portions   5     Finish  
          Shelf  

Plate/Store
Tools

Quantity     Unit     Ingredient
8     oz     all purpose flour
6     No Unit     egg yolks drained
1     No Unit     whole eggs
1     tbl     milk
    tsp     olive oil chocolate
1     pinch     of salt patted dry


Procedure
Prepared by Imported Recipes


Pasta Dough - Carrot


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
    cup     all purpose flour
1     cup     cooked pureed carrots liquid)
1     pinch     of salt
1     pinch     of white pepper


Procedure
Prepared by Imported Recipes


Pasta Dough - Wheat


Categories _5_all season, 0-CB-FirstDraft, 9-Other
Locations
PLU

Yield   0 No Unit     Prep  
Portion Size   0 No Unit     Cook  
Num Portions   5     Finish  
          Shelf  

Plate/Store
Tools

Quantity     Unit     Ingredient
4     oz     all purpose flour
4     oz     whole wheat flour radicchio)
6     No Unit     egg yolks
1     No Unit     whole eggs liquid)
1     tbl     milk pureed
    tsp     olive oil
1     pinch     of salt


Procedure
Prepared by Imported Recipes


Pasta Dough -Lemon Parsley


Categories _5_all season, 0-CB-FirstDraft, 9-Other
Locations
PLU

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

Plate/Store
Tools

Quantity     Unit     Ingredient
8     oz     all purpose flour
6         egg yolks radicchio)
1         whole eggs
1     tbl     fresh lemon juice liquid)
    tsp     olive oil pureed
1     tbl     chopped fresh parsley
1     pinch     of salt


Procedure
Prepared by Imported Recipes


Pasta Penne, cooked


Categories
Locations
PLU

Yield   6 lb     Prep  
Portion Size   6 oz     Cook  
Num Portions   16     Finish  
          Shelf  

Plate/Store
Tools

Quantity     Unit     Ingredient
3     lb     penne pasta


Procedure
Prepared by David Whiting


Pasta Pilaf


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

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

Plate/Store
Tools

Quantity     Unit     Ingredient
¼     cup     unsalted butter
1     No Unit     medium onion chopped drained
1     No Unit     medium crushed garlic cloves
2     cup     orzo
    cup     heated to boiling chicken stock chocolate
½     cup     grated gruyere or fontina cheese patted dry


Procedure
Prepared by Imported Recipes


Pasta w/ Riesling-butter and Kale


Categories
Locations
PLU

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

Plate/Store
Tools

Quantity     Unit     Ingredient
2     oz     unsalted butter
6     oz     cooked Pasta
1     oz     Carrot Ginger Slaw
2     fl oz     Verjus-Riesling in pan
½     oz     Kale - Chiffonade
½     oz     microplaned parmesan cheese
1     ea     Crostini


Procedure
  • melt butter in pan over medium heat
  • add pinch of salt and pepper
  • add pasta and carrots
  • heat, tossing occasionally until hot
  • add riesling-verjus and toss vigorously to make "saucy"
  • add kale and continue to heat until kale is bright green
  • plate and garnish with parmesan and crostini

Prepared by David Whiting


Pasta with artichoke hearts


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     lb     patted dry and artichoke hearts can drained
½     cup     sliced black olives drained
½     cup     olive oil
2         minced garlic cloves
0.13     tsp     crumbled dry red chili chocolate
1     lb     freshly cooked and drained linguine patted dry


Procedure
Prepared by Imported Recipes


Pasta with Riesling/butter and PORK spiedie meat


Categories
Locations
PLU

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

Plate/Store
Tools

Quantity     Unit     Ingredient
1     serving     Pasta w/ Riesling-butter and Kale
4     ea     pork spiedie cubes


Procedure

Prepare pasta and pork spiedies per individual recipes. Place pork cubes on top of pasta.


Prepared by David Whiting



Pasta with Riesling/butter and VEGETABLE speidie grilled


Categories
Locations
PLU

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

Plate/Store
Tools

Quantity     Unit     Ingredient
1     serving     Pasta w/ Riesling-butter and Kale
4     oz     spiedie grilled vegetables


Procedure
Prepared by David Whiting


Pasta, cooked


Categories
Locations
PLU

Yield   3.38 lb     Prep  
Portion Size   6 oz     Cook  
Num Portions   9     Finish  
          Shelf  

Plate/Store
Tools

Quantity     Unit     Ingredient
2     lb     campanelle pasta
1     gal     water
2     oz     salt


Procedure
  • Bring one gallon of water to a boil
  • add salt     (2 oz per gallon)
  • add 2# of pasta, and stir periodically
  • cook for 7 minutes
  • drain, give quick rinse, return to pot and drizzle with a little olive oil
  • pour out onto sheet tray to cool
  • portion in 6oz bags.

Prepared by David Whiting


Pasta, Fettucin Wide Awake


Categories
Locations
PLU

Yield   72 oz     Prep  
Portion Size   6 oz     Cook  
Num Portions   12     Finish  
          Shelf  

Plate/Store
Tools

Quantity     Unit     Ingredient
36     oz     pasta - fettucini wide awake
4     oz     salt


Procedure
  • Add 24oz pasta to 2 gallons of boiling salted water (2oz salt per gallon)
  • cook al dente (5minutes)
  • Drain, rinse, chill and oil lightly with olive oil
  • portion to 6 oz bags    

Prepared by David Whiting


Pastry Crust


Categories
Locations
PLU

Yield   6 ea     Prep  
Portion Size   1 ea     Cook  
Num Portions   6     Finish  
          Shelf  

Plate/Store
Tools

Quantity     Unit     Ingredient
6     No Unit     all purpose flour
1     tbl     kosher salt
1     cup     all-purpose shortening
1     cup     butter
15     tbl     water


Procedure
Prepared by Imported Recipes


Pastry Shells


Categories
Locations
PLU

Yield   24 ea     Prep  
Portion Size   2 ea     Cook  
Num Portions   12     Finish  
          Shelf  

Plate/Store
Tools

Quantity     Unit     Ingredient
2     tbl     canola oil
2     tbl     sugar
¼     tsp     kosher salt
1     cup     water
1     cup     all purpose flour
2     ea     egg
4     ea     whites only egg
1     tsp     vanilla extract
0     No Unit     confectioner sugar


Procedure
  • Place over rack in upper 3rd of oven, preheat to 375 degrees.
  • Lightly oil 24 muffin cups.
  • Combine water, oil, sugar, and salt and bring to just a boil over medium heat.
  • Remove from heat and add flour all at once.
  • Stir with wooden spoon until mixture forms a smooth mass.
  • Cool 2 minutes and transfer to food processor (or mixer with paddle attachment)
  • In a bowl, mix egg, egg whites and vanilla.
  • Gradually add 1/4 of the egg mixture to the flour paste, processing until the eggs are incorporated.
  • Repeat with three more additions of egg mixture until batter just falls from spoon (the batter may seem lumpy)
  • Place 1 tbl pastry into each prepared muffin cup. Dip spoon in cold water and press pastry into sides of cup (form 3/8 inch thick shells)
  • Bake for 5 minutes. Remove from oven. Prick centers of shells with fork.
  • Return to oven and bake 10-15 minutes, or until puffed and golden.
  • Loosen shells with small spatula.
  • Shells can be made ahead, wrapped and frozen for up to one month. Unwrap and thaw at room temperature for one hour before filling.

Prepared by David Whiting


Peach Cheesecake


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

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

Plate/Store
Tools

Quantity     Unit     Ingredient
    cup     graham crumbs
¼     tsp     cinnamon
¼     tsp     nutmeg
4     tbl     margarine
4     oz     packages cream cheese
1     cup     sugar
¾     cup     chopped Peaches
4     No Unit     egg
2     tsp     lemon juice
1     tsp     vanilla wafers
3     tbl     peach schnapps


Procedure
Prepared by Imported Recipes


Peach 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
1     No Unit     peak peaches
3     No Unit     diced large onions liquid)
3     cup     currants (reserve 1 1/3 cup liquid)
    cup     chopped walnuts
1     cup     apple cider vinegar
1     cup     brown sugar
1     No Unit     salt and pepper 1


Procedure
Prepared by Imported Recipes


Peach Ginger Vinaigrette


Categories _1_Spring, _2_Summer, 7-Dressing
Locations
PLU

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

Plate/Store
Tools

Quantity     Unit     Ingredient
8     cup     olive oil
4     cup     pureed peaches liquid)
1     cup     white wine vinegar (reserve 1 1/3 cup liquid)
1     cup     white wine
2     cup     sugar
½     tbl     minced garlic
3     tbl     minced ginger
2     cup     chopped Peaches picked over
2     No Unit     salt and pepper 1


Procedure
Prepared by Imported Recipes


Peach Mousse


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

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

Plate/Store
Tools

Quantity     Unit     Ingredient
1     cup     Ingredients


Procedure
Prepared by Imported - need recipe


Peach Mousse and Almond Cake Trifle with Fresh Raspberries


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


Peach Vinaigrette


Categories _1_Spring, _2_Summer, 7-Dressing
Locations
PLU

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

Plate/Store
Tools

Quantity     Unit     Ingredient
10     cup     olive oil
2     cup     peeled, pureed fresh peaches
1     cup     white wine vinegar
1     cup     white wine
2     cup     sugar
1     tbl     minced peeled garlic
1     No Unit     salt and pepper


Procedure
Prepared by Imported Recipes


Peaches - N- Cream


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         fresh peaches
1     cup     sugar
2     tbl     cornstarch
1     tsp     vanilla
2     tsp     lemon juice (chiffonade)
4     tbl     egg


Procedure
Prepared by Imported Recipes


Peanut Brittle


Categories
Locations
PLU

Yield   2 lb     Prep  
Portion Size   ½ oz     Cook  
Num Portions   64     Finish  
          Shelf  

Plate/Store
Tools

Quantity     Unit     Ingredient
½     cup     water
1     cup     light corn syrup
2     cup     sugar
1     pinch     salt
1     tbl     baking soda
1     tsp     vanilla extract
1     tbl     butter
2     cup     raw unsalted peanuts


Procedure
  • have a greased half pan ready
  • in a small bowl, place baking soda, vanilla, and butter. set saide
  • in a medium saue pan, over medium heat; bring water, corn syrup, sugar, salt, and peanuts to a boil, stirring constantly with wooden spoon
  • cover the pan for approximatly one minute to allow all the sugar on the sides to dissolve
  • remove lid and clamp a candy thermometer to the pan
  • cook untill 296 degrees
  • remove from heat and add remaining ingredients mixing well
  • carfully pour onto greased sheet pan
  • allow to cool completely
  • break into several small pieces
  • store in an airtight container at room temp for up to 2 weeks

Prepared by Culinary Software Services


Peanut Butter 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
4         8oz. Packages cream cheese
    cup     sugar drained
4         egg
1     cup     creamy peanut butter


Procedure
Prepared by Imported Recipes


Peanut Butter Filling


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

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

Plate/Store
Tools

Quantity     Unit     Ingredient
2         containers Marscarpone
3         sifted sugar cups drained
3     tbl     vanilla


Procedure
Prepared by Imported Recipes


Pear Almond Cheesecake


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
0     ea     lla wafer crust Red)
¼     tsp     ground nutmeg
1     tbl     all purpose flour
1     No Unit     Pears pureed
1     No Unit     Filling chopped
1     No Unit     cream cheese softened
1     cup     sugar
1     cup     bartlett pear
4     No Unit     egg
½     tsp     almond extract
3     tbl     amareto portions
1     tbl     cornstarch
½     tsp     vanilla extract


Procedure
Prepared by Imported Recipes


Pear and Ginger Compote


Categories _3_Fall, 0-CB-FirstDraft, 6-Sauces, 8-Compote
Locations
PLU

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

Plate/Store
Tools

Quantity     Unit     Ingredient
4     cup     diced onion
2     tbl     minced ginger Red)
¼     cup     olive oil
½     tsp     minced garlic
1     tsp     minced fresh thyme pureed
8     cup     diced pears (peeled and cored) chopped
8         salt and pepper to taste


Procedure
Prepared by Imported Recipes


Pear and Ginger Compote (8 servings)


Categories _3_Fall, 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     diced onion
1     tbl     minced ginger Red)
2     tbl     olive oil
¼     tsp     minced garlic
½     tsp     minced fresh thyme pureed
4     cup     diced pears (peeled and cored) chopped
4         salt and pepper to taste


Procedure
Prepared by Imported Recipes


Pear and Gorgonzola stuffing


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         baguette
10         diced pears Red)
¼     ea     crumbled gorgonzola wheel
0         salt and pepper 1


Procedure
Prepared by Imported Recipes


Pear and Raspberry Strudel


Categories _2_Summer, 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


Pear and Raspberry Strudel with Raspberry Coulis 6


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


Pear and Raspberry Strudel with Raspberry Coulis $6


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


Pear and Roasted Garlic Vinaigrette


Categories _3_Fall, 0-CB-FirstDraft, 7-Dressing
Locations
PLU

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

Plate/Store
Tools

Quantity     Unit     Ingredient
4     cup     pureed pears (about 8 cups slices)
½     tsp     nutmeg Red)
1     tsp     vanilla
8     cup     olive oil
    cup     honey pureed
2     cup     white wine chopped
½     cup     white wine vinegar
½     cup     roasted garlic
2     tbl     fresh thyme pepper


Procedure
Prepared by Imported Recipes


Pear Chutney


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
1     cup     Ingredients


Procedure
Prepared by Imported - need recipe


Pear Custard


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
½     cup     sugar
2     No Unit     sheets gelatine Red)
10     No Unit     large egg yolks
1     cup     pear poaching liquid


Procedure
Prepared by Imported Recipes


Pear Sauce


Categories _3_Fall, 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
8         sliced pears
2     tbl     minced garlic Red)
3     tbl     olive oil
6     cup     chicken stock or vegetable stock
1     cup     dry white wine pureed
¼     cup     parsley chopped
1     tbl     chopped thyme
1     tbl     chopped sage
2     tbl     honey pepper
2         salt and pepper 1


Procedure
Prepared by Imported Recipes


Pear Sauce (8 servings)


Categories _3_Fall, 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
4         sliced pears
1     tbl     minced garlic Red)
    tbl     olive oil
3     cup     chicken stock or vegetable stock
½     cup     dry white wine pureed
2     tbl     parsley chopped
½     tbl     chopped thyme
½     tbl     chopped sage
1     tbl     honey pepper
1         salt and pepper 1


Procedure
Prepared by Imported Recipes


Pear Tart Filling


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

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

Plate/Store
Tools

Quantity     Unit     Ingredient
2         containers Marscapone
4     cup     10x sugar drained
2         finley ground, toasted almonds cups


Procedure
Prepared by Imported Recipes


Pear White Wine 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     bartlett pear
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


Pecan Logs


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
2     tbl     sugar
1     cup     flour drained
1     cup     pecans
1         a dash (about 1 teaspoon) water
1     tsp     vanilla chocolate


Procedure
Prepared by Imported Recipes


Pecan Polenta


Categories _5_all season, 0-CB-FirstDraft, 9-Other
Locations
PLU

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

Plate/Store
Tools

Quantity     Unit     Ingredient
1     cup     Ingredients


Procedure
Prepared by Imported - need recipe


Pecan Tassies


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

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

Plate/Store
Tools

Quantity     Unit     Ingredient
½         softened margarine cup
1         softened cream cheese package (3 ounces)
1     cup     all- purpose flour drained
2         melted margarine tablespoons
¾         packed brown sugar cup
1     tsp     vanilla chocolate
        chopped pecans cups patted dry


Procedure
Prepared by Imported Recipes


Penne Salad with Summer Vegetable Ragout


Categories _2_Summer, _3_Fall, 0-CB-FirstDraft
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     No Unit     sprigs of fresh rosemary
2     cup     diced eggplant Red)
¼     cup     olive oil
1     cup     diced yellow squash
1     cup     diced zucchini pureed
1     No Unit     salt and pepper 1 chopped
1     No Unit     fennel bulb (thinly sliced)
2     cup     thinly sliced red onion
6     No Unit     cloves minced garlic pepper
1     No Unit     chopped small red pepper
1     No Unit     chopped small yellow pepper
1     tbl     chopped fresh thyme
1     tbl     grated orange zest
2     cup     diced plum tomatoes
¼     cup     balsamic vinegar
2     lb     cooked penne


Procedure
Prepared by Imported Recipes


Pesto Cheesecake


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
0     pinch     edients
1     tbl     butter at room temperature
¼     cup     fine dry bread crumbs apples
½     cup     freshly grated plus 2 tablespoons parmesan (reserve 1 1/3 cup liquid)
16     oz     softened cream cheese
1     cup     ricotta cheese
¼     tsp     salt
0.13     tsp     cayenne pepper liquid
3     No Unit     large egg
½     cup     pesto
¼     cup     for garnish pine nuts cherry tomatoes)
0     No Unit     for garnish fresh basil


Procedure
Prepared by Imported Recipes


Pesto Mayo


Categories
Locations
PLU

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

Plate/Store
Tools

Quantity     Unit     Ingredient
2     cup     pesto
0.333     cup     sour cream
0.666     cup     mayonnaise


Procedure
  • Combine ingredients and mix well.

Prepared by Red Newt


Pesto Mint Arugula


Categories
Locations
PLU

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

Plate/Store
Tools

Quantity     Unit     Ingredient
¼     lb     fresh mint
5     oz     arugula
3     tbl     olive oil
1     tbl     truffle white oil
0     No Unit     salt and pepper
1     cup     toasted pine nuts


Procedure
  • Combine in Ghetto Coupe and Puree.

Prepared by David Whiting


Pesto on Pasta


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

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

Plate/Store
Tools

Quantity     Unit     Ingredient
2     cup     packed fresh basil leaves
¾     cup     freshly grated parmesan cheese drained
¼     cup     pine nuts
4     No Unit     minced garlic cloves
½     cup     olive oil chocolate
1     lb     freshly cooked and drained pasta patted dry


Procedure
Prepared by Imported Recipes


Pesto Pinwheels


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     No Unit     sheet puff pastry
0.33     cup     pesto drained
½     cup     grated parmesan
1     No Unit     egg


Procedure
Prepared by Imported Recipes


Pesto, Basil


Categories 0-CB-2008, 0-CB-FirstDraft, 8-Compote, 9-Other
Locations
PLU

Yield   1.88 lb     Prep  
Portion Size   1 oz     Cook  
Num Portions   30     Finish  
          Shelf  

Plate/Store
Tools

Quantity     Unit     Ingredient
1     lb     fresh basil
2     fl oz     olive oil
4     oz     peeled garlic stock
8     oz     pine nuts
3     ea     lemon
2     oz     Italian parsley
1     tsp     salt


Procedure
  • pull leaves from basil stalks and chop coarsley with knife
  • add basil, pine nuts, garlic, olive oil and salt to robo and pure until mostly smooth
  • add cheese and continue to puree until consistency is mostly smooth
  • drizzle in additional olive oil if needed to achieve proper texture.

Prepared by Imported Recipes


Pheasant (chicken) Port 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
4     cup     chicken stock
2     cup     port drained
¼     cup     salt and pepper 1
1         minced Garlic tablespoon
1         chopped thyme tablespoon chocolate
1         chopped sage tablespoon patted dry
1         thicken with cornstarch


Procedure
Prepared by Imported Recipes


Pheasant Fruited Sage 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
3     cup     cranberries
2     cup     dried currants Red)
1     qt     Riesling juice
5         oranges zest and juiced
2     cup     chicken stock pureed
2     tbl     sugar chopped
½     cup     chopped fresh sage
½     cup     chopped fresh tarragon
0         salt and pepper 1 pepper


Procedure
Prepared by Imported Recipes


Pheasant Port 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
4     cup     chicken stock
2     cup     port drained
¼     cup     honey
1     tbl     minced garlic
1     tbl     chopped thyme chocolate
1     tbl     chopped sage patted dry
1         salt and pepper 1
1         thicken with 1 tablespoon cornstarch


Procedure
Prepared by Imported Recipes


Pheasant Sage 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
3     cup     cranberries
1     qt     Riesling juice Red)
5         (chop zest, then add juice) oranges zested
2     tsp     chicken base
2     tbl     (taste first) sugar pureed
½         chopped sage cup chopped
½         chopped salt and pepper cup


Procedure
Prepared by Imported Recipes


Pheasant with a cranberry and chestnut 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
2     cup     finely chopped fennel
2     cup     finely chopped shallots Red)
1     tbl     minced garlic
10     cup     small cubed bread
1         package (17.5oz) + 2cups coarsley cranberries pureed


Procedure
Prepared by Imported Recipes


Phyllo Purses with Raspberry Sauce


Categories _2_Summer, 6-Sauces
Locations
PLU

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

Plate/Store
Tools

Quantity     Unit     Ingredient
2         Granny Smith apple
¼     cup     sugar
¼     cup     grand marinier
½         finely chopped walnuts cup
½         almonds
    tsp     lemon juice
10         phyllo sheets
¾         room temperature unsalted butter
15     tsp     sugar
15         confectioners sugar
2     oz     raspberries
6     tbl     powdered sugar


Procedure
Prepared by Imported Recipes


Phyllo Strudel with Ham, Sweet Potato, Monchego Cheese, and Chard $9


Categories _3_Fall, 0-CB-2008, 0-CB-FirstDraft, 4-Entrees
Locations
PLU

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

Plate/Store
Tools

Quantity     Unit     Ingredient
1     cup     Ingredients


Procedure
Prepared by Imported - menu titles only


Phyllo Strudel with Kasha Pilaf, Collards and a Tomato Saffron sauce


Categories _3_Fall, _4_Winter, 0-CB-2008, 4-Entrees, rt to cheftec failed
Locations
PLU

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

Plate/Store
Tools

Quantity     Unit     Ingredient
1     cup     Ingredients


Procedure
Prepared by Title only Import 123006


Phyllo strudel with savory lemon curd, asparagus and watercress


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


Procedure
Prepared by Imported Recipes


Phyllo Triangles with Brie and Arugula with a Strawberry Salsa 8


Categories _2_Summer, 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
1     cup     Ingredients


Procedure
Prepared by Imported - menu titles only


Phyllo Triangles with Brie and Arugula with a Strawberry Salsa $8


Categories _2_Summer, 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
1     cup     Ingredients


Procedure
Prepared by Imported - menu titles only


Pickle liquid - ginger/verjus quick


Categories
Locations
PLU

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

Plate/Store
Tools

Quantity     Unit     Ingredient
16     fl oz     Verjus Ginger Reduction
16     fl oz     apple cider vinegar
32     fl oz     riesling wine
2     oz     salt


Procedure
Prepared by David Whiting


Pickled Vegetables


Categories
Locations
PLU

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

Plate/Store
Tools

Quantity     Unit     Ingredient
2     oz     pickled pig's feet


Procedure
Prepared by David Whiting


Pie Crust


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

Yield   3 ea     Prep  
Portion Size   0 No Unit     Cook  
Num Portions   0     Finish  
          Shelf  

Plate/Store
Tools

Quantity     Unit     Ingredient
    cup     all purpose flour
1     tbl     sugar
½     tsp     salt
¼     cup     all-purpose shortening
2     tsp     lemon juice
3     fl oz     cold water


Procedure

Put flour, sugar, and salt in processor. Pulse briefly to combine. Add butter and shortening, pulse just until coarse crumbs form, about 30 seconds. Add lemon juice and water, pulse until just moist crumbs form. Turn dough on lightly floured work surface and shape into 2 equal disks. Wrap in plastic and refrigerate at least 1 hour or up to one day. Roll dough between large lightly floured sheets of parchment. Roll from center out. Roll bottom crust about 1/2 inch longer than pan. Make lattice top or solid top. Brush with milk, sprinkle with sugar.


Prepared by Imported Recipes



Pie Crust (quiche)


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   48     Finish  
          Shelf  

Plate/Store
Tools

Quantity     Unit     Ingredient
6     cup     all- purpose flour
1     tsp     salt drained
1     cup     vegetable shortening
1     cup     butter
15     tbl     water chocolate


Procedure

Put flour, sugar, and salt in processor. Pulse briefly to combine. Add butter and shortening, pulse just until coarse crumbs form, about 30 seconds. Add lemon juice and water, pulse until just moist crumbs form. Turn dough on lightly floured work surface and shape into 2 equal disks. Wrap in plastic and refrigerate at least 1 hour or up to one day. Roll dough between large lightly floured sheets of parchment. Roll from center out. Roll bottom crust about 1/2 inch longer than pan. Make lattice top or solid top. Brush with milk, sprinkle with sugar.


Prepared by Imported Recipes



Pinapple Mascarpone #2


Categories _5_all season, 0-CB-FirstDraft, 9-Other
Locations
PLU

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

Plate/Store
Tools

Quantity     Unit     Ingredient
    lb     mascarpone
    cup     confectioners sugar radicchio)
    cup     diced caramelized pineapple


Procedure
Prepared by Imported Recipes


Pineapple 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, oven roasted pineapple chunks
3     cup     black beans
½     cup     chopped fresh chives
¼     cup     diced red onion
¼     cup     chopped fresh cilantro
¼     cup     minced peeled garlic
2     tbl     chopped wash and trim parsley
½     cup     white wine
½     cup     white verjus
3     tbl     olive oil
1     ea     juice only lemon
1     tbl     sugar
¼     cup     pineapple juice reserved
0     No Unit     salt and pepper


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

Prepared by Red Newt


Pineapple and Black Bean Salsa (Large Batch)


Categories
Locations
PLU

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

Plate/Store
Tools

Quantity     Unit     Ingredient
50     cup     diced, oven roasted pineapple chunks
37½     cup     black beans
2     cup     chopped fresh chives
4     cup     diced red onion
3     cup     chopped fresh cilantro
3     cup     minced peeled garlic
    cup     chopped wash and trim parsley
7     cup     white wine
7     cup     white verjus
    cup     olive oil
7     oz     lemon juice
¾     cup     sugar
3     cup     pineapple juice reserved
0     No Unit     salt and pepper


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

Prepared by Red Newt


Pineapple 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
2         pineapple
½     cup     brown sugar drained
¼     cup     apple cider syrup
6     oz     pineapple juice


Procedure
Prepared by Imported Recipes


Pineapple mascarpone


Categories _5_all season, 0-CB-FirstDraft, 9-Other
Locations
PLU

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

Plate/Store
Tools

Quantity     Unit     Ingredient
    lb     mascarpone cheese
4     cup     confectioner sugar
¾     cup     caramelized pineapple chunks


Procedure
Prepared by Imported Recipes


Pineapple Salsa


Categories
Locations
PLU

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

Plate/Store
Tools

Quantity     Unit     Ingredient
8     cup     roasted pineapple chunks


Procedure
Prepared by David Whiting


Pineapple white wine cream sauce


Categories
Locations
PLU

Yield   2 qt     Prep  
Portion Size   1 oz     Cook  
Num Portions   0     Finish  
          Shelf  

Plate/Store
Tools

Quantity     Unit     Ingredient
8     cup     pineapple
8     cup     chicken stock
1     bottle     white wine
2     tbl     garlic
1     qt     heavy cream
1     tbl     chopped sage
0     No Unit     salt and pepper to taste


Procedure

-Simmer pineapple, chicken stock, white wine, and garlic until reduced by half

-puree until smooth    

-add cream


Prepared by Culinary Software Services



Pinot Noir Cherry Sauce


Categories _1_Spring, _2_Summer, 6-Sauces
Locations
PLU

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

Plate/Store
Tools

Quantity     Unit     Ingredient
1     cup     Ingredients


Procedure
Prepared by Imported - need recipe


Piononos


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
4     No Unit     sliced plums cups
2     No Unit     (approx) cups Cabernet Sav. apples
2     cup     currants (reserve 1 1/3 cup liquid)
2     pt     beef stock
2     cup     Cabernet Sav.
1     cup     honey


Procedure
Prepared by Imported Recipes


Plate - Basil Gnocchi with Riesling Butter


Categories
Locations
PLU

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

Plate/Store
Tools

Quantity     Unit     Ingredient
6     oz     Gnocchi - Basil Roasted Garlic
2     oz     shiitake mushrooms
2     oz     unsalted butter
2     oz     riesling wine
¼     oz     fresh basil
¼     oz     microplaned parmesan cheese
1     ea     Crostini


Procedure
  • In medium frying pan...
  • melt butter and sautee mushrooms on med heat until slightly soft
  • add gnocchi and continue heating until mushrooms are soft and gnocchi hot
  • add Riesling and mix/flip gnocchi until butter and riesling are emulsified
  • heat until sauce is slightly thickened
  • add chopped basil at last moment
  • plate in bowl, microplan parmesan and garnish with crosini and sprig of thyme or other garden herb

Prepared by David Whiting


Plate - Blueberry Balsamic Salad>


Categories
Locations
PLU

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

Plate/Store
Tools

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


Procedure
Prepared by David Whiting


Plate - Fettucini with shiitakes, chioga beets, HV


Categories
Locations
PLU

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

Plate/Store
Tools

Quantity     Unit     Ingredient
6     oz     Fettucin Wide Awake Pasta
1     oz     chiogga diced Beets
1     oz     shiitake mushrooms
6     ea     cherry tomatoes
1     oz     green HV beans
1     oz     unsalted butter
2     oz     riesling wine
    oz     kernal corn
½     oz     parmesan cheese


Procedure
Prepared by David Whiting


Plate - Meatloaf and Root Toss


Categories
Locations
PLU

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

Plate/Store
Tools

Quantity     Unit     Ingredient
8     oz     Meatloaf - freeform bacon-wrapped
6     oz     Root Toss
    oz     shiitake mushrooms
1     oz     unsalted butter


Procedure
Prepared by David Whiting


Plate Apple Cobbler


Categories Plate
Locations
PLU DT008

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

Plate/Store
Tools

Quantity     Unit     Ingredient
0.07     hotel pan     Apple Cobbler
4     oz     vanilla ice cream
4     tbl     Whipped Cream


Procedure
Prepared by David Whiting


Plate Apple Glazed Pork Loin


Categories Plate
Locations
PLU DE121

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

Plate/Store
Tools

Quantity     Unit     Ingredient
2     ea     Pork Loin Medalions
2     fl oz     Apple Chutney
4     fl oz     Risotto
2     fl oz     heavy cream
½     oz     parmesan cheese
1     ea     Seasonal Veg
2     fl oz     Apple Glaze


Procedure
Prepared by David Whiting


Plate Apple Walnut Salad with Shallot Vinaigrette, small


Categories Plate
Locations
PLU SL104

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

Plate/Store
Tools

Quantity     Unit     Ingredient
2     oz     field greens lettuce
0.2     ea     Caramelized Apples
¼     oz     Walnuts Spiced
1     oz     crumbled Cayuga Blue cheese
1     fl oz     Dressing Shallot Cranberry Vinaigrette


Procedure
Prepared by David Whiting


Plate Artichoke Dip


Categories
Locations
PLU

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

Plate/Store
Tools

Quantity     Unit     Ingredient
1     ea     Artichoke Spinach Dip
1     oz     field greens lettuce
1     ea     Short Bread Baguette


Procedure
Prepared by David Whiting


Plate Beef Tips in Mushroom Bordelaise


Categories
Locations
PLU

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

Plate/Store
Tools

Quantity     Unit     Ingredient
6     oz     cubed beef tips
1     fl oz     olive oil
1     oz     diced yellow onion
½     cup     Woodland Mushroom Blend
6     fl oz     Bordelaise Sauce
4     fl oz     Basmati Rice


Procedure
Prepared by David Whiting


Plate Bread Pudding


Categories
Locations
PLU DT002

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

Plate/Store
Tools

Quantity     Unit     Ingredient
1     serving     Bread Pudding
1     tbl     Sauce Caramel
1     tbl     Crème Anglaise


Procedure
Prepared by David Whiting


Plate Brie Baked in Puff Pastry with Cherry Hazelnut


Categories
Locations
PLU

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

Plate/Store
Tools

Quantity     Unit     Ingredient
1     ea     Short Bread Baguette


Procedure
Prepared by David Whiting


Plate Bruschetta with Fresh Mozz and Bacon


Categories
Locations
PLU

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

Plate/Store
Tools

Quantity     Unit     Ingredient
1     oz     field greens lettuce
1     loaf     Short Bread Baguette
2     tbl     Chipotle Pesto
1     oz     fresh spinach
1     oz     free range bacon
3     oz     roasted red pepper
4     oz     mozzarella, fresh cheese


Procedure
Prepared by Red Newt


Plate Burritto, Chicken


Categories
Locations
PLU CF05

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

Plate/Store
Tools

Quantity     Unit     Ingredient
1     ea     tortilla 12 in flour
2     oz     monterey jack cheese
1     oz     fresh spinach
4     oz     Pulled Chicken
2     oz     black beans
1     oz     diced green chiles
2     oz     Salsa
1     oz     fresh spinach


Procedure
Prepared by David Whiting


Plate Cheese Platter


Categories
Locations
PLU AP056

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

Plate/Store
Tools

Quantity     Unit     Ingredient
1     oz     field greens lettuce
2     fl oz     Cherry Hazelnut Relish
1     oz     Ewe's Blue cheese
1     oz     garlic cheddar cheese
1     oz     Red Meck farmstead cheese
3     oz     greek mix, pitted olives
1     loaf     Short Bread Baguette


Procedure
Prepared by Red Newt


Plate Cheesecake


Categories
Locations
PLU

Yield   1 ea     Prep   10 minutes
Portion Size   1 ea     Cook  
Num Portions   1     Finish  
          Shelf  

Plate/Store
Tools

Quantity     Unit     Ingredient
1     ea     Cheesecake Chocolate Raspbery Truffle
1     tbl     Crème Anglaise
1     tbl     Raspberry Coulis
4     tbl     Whipped Cream


Procedure
Prepared by Red Newt


Plate Chefs Table


Categories
Locations
PLU ZDISCOC

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

Plate/Store
Tools

Quantity     Unit     Ingredient
3     ea     Parsnip Cranberry Ravioli
1     fl oz     Roasted Red Pepper White Wine Sauce
½     oz     fresh spinach
½     oz     parmesan cheese
1     ea     small Plate Apple Walnut Salad with Shallot Vinaigrette
1     ea     small Plate Seabass with Spiced Buerre Blanc
1     ea     small Plate Duck Breast with Cran-Demi
½     ea     Plate Chocolate Pate


Procedure
Prepared by David Whiting


Plate Chicken Quesadilla, large


Categories
Locations
PLU AP002

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

Plate/Store
Tools

Quantity     Unit     Ingredient
2     ea     tortilla 12 in flour
4     oz     Pulled Chicken
4     tbl     pesto
2     oz     fresh spinach
2     oz     black beans
1     oz     sliced jalapenos
4     oz     shredded monterey jack cheese
1     oz     field greens lettuce
2     fl oz     Salsa
1     oz     sour cream


Procedure
Prepared by David Whiting


Plate Chicken Quesadilla, small


Categories
Locations
PLU AP079

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

Plate/Store
Tools

Quantity     Unit     Ingredient
1     ea     tortilla 12 in flour
2     oz     Pulled Chicken
2     tbl     pesto
1     oz     fresh spinach
1     oz     black beans
½     oz     sliced jalapenos
2     oz     shredded monterey jack cheese
1     oz     field greens lettuce
1     fl oz     Salsa
1     oz     sour cream


Procedure
Prepared by David Whiting


Plate Chix Breast Stuffed w/ Pear Gorganzola


Categories
Locations
PLU

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

Plate/Store
Tools

Quantity     Unit     Ingredient
1     ea     Pear Gorganzola Stuffed Chicken Breast
1     serving     Bistro Potatoes
1     serving     Seasonal Veg
2     oz     Pear White Wine Sauce


Procedure
Prepared by Red Newt


Plate Chocolate Pate


Categories
Locations
PLU DT039

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

Plate/Store
Tools

Quantity     Unit     Ingredient
0.167     loaf     Chocolate Pate
1     tbl     Cranberry Port Syrup
1     tbl     Crème Anglaise


Procedure
Prepared by David Whiting


Plate Coq au Vin


Categories
Locations
PLU

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

Plate/Store
Tools

Quantity     Unit     Ingredient
1     ea     Chicken Coq Au Vin
1     ea     Seasonal Veg


Procedure
Prepared by Red Newt


Plate Crab and Artichoke Dip


Categories
Locations
PLU AP103

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

Plate/Store
Tools

Quantity     Unit     Ingredient
1     ea     Crab and Artichocke Dip
1     oz     field greens lettuce
1     ea     Short Bread Baguette


Procedure
Prepared by David Whiting


Plate Creme Brulee


Categories
Locations
PLU DT010

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

Plate/Store
Tools

Quantity     Unit     Ingredient
1     serving     Creme Brulee - Amaretto
2     tbl     sugar


Procedure
Prepared by David Whiting


Plate Duck Apple Walnut Salad w/ Cranberry Shallot Vinaigrette, large


Categories
Locations
PLU SL105

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

Plate/Store
Tools

Quantity     Unit     Ingredient
4     oz     field greens lettuce
0.4     ea     Caramelized Apples
½     oz     roasted walnut pieces
2     oz     crumbled feta, lively run cheese
4     oz     duck breast
2     fl oz     Dressing Shallot Cranberry Vinaigrette


Procedure
Prepared by David Whiting


Plate Duck Breast with Cran-Balsamic (small)


Categories
Locations
PLU

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

Plate/Store
Tools

Quantity     Unit     Ingredient
5     oz     duck breast
2     fl oz     cranberry balsamic Glaze
1.33     oz     butter
1     ea     Grits Roasted Garlic
1     oz     butter
1     tsp     peeled shallots


Procedure
Prepared by David Whiting


Plate Duck Breast with Cran-Balsamic(large)


Categories
Locations
PLU

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

Plate/Store
Tools

Quantity     Unit     Ingredient
10     oz     duck breast
2     fl oz     cranberry balsamic Glaze
1.33     oz     butter
1     ea     Grits Roasted Garlic
1     oz     butter
1     tsp     peeled shallots


Procedure
Prepared by David Whiting


Plate Duck Breast with Cran-Demi


Categories
Locations
PLU DE133

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

Plate/Store
Tools

Quantity     Unit     Ingredient
10     oz     duck breast
0.66     fl oz     Cranberry Red Wine Demi-Glaze
1.33     oz     butter
1     ea     Foccacia Bread Pudding
4     oz     portabello mushrooms
2     oz     shiitake mushrooms
1     tbl     butter
1     tsp     minced peeled shallots


Procedure
Prepared by David Whiting


Plate Duck Breast with Cran-Demi, small


Categories
Locations
PLU DH102

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

Plate/Store
Tools

Quantity     Unit     Ingredient
5     oz     duck breast
0.33     fl oz     Cranberry Red Wine Demi-Glaze
0.33     oz     butter
1     ea     Foccacia Bread Pudding
2     oz     portabello mushrooms
1     oz     shiitake mushrooms
½     tbl     butter
1     tsp     minced peeled shallots


Procedure
Prepared by David Whiting


Plate Farfalle Pasta Lunch


Categories
Locations
PLU

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

Plate/Store
Tools

Quantity     Unit     Ingredient
    oz     dry weight farfalle pasta
3     fl oz     Roasted Red Pepper White Wine Sauce
3     fl oz     heavy cream
    oz     rendered pancetta
1     oz     sliced leek
¾     oz     black pitted olives
    oz     artichoke hearts
0.2     oz     sliced swiss chard
1     serving     Toasty Bread


Procedure


Prepared by Red Newt



Plate Fillo wrapped Salmon with potatoes and sugar snaps


Categories
Locations
PLU

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

Plate/Store
Tools

Quantity     Unit     Ingredient
3     sheet     fillo dough
1     oz     unsalted butter
1     oz     diced and roasted Potatoes
4     oz     salmon fillets
1     oz     sugar snap peas
1     oz     Verjus Honey Glaze
2     fl oz     GGRV Garlic Ginger Riesling Verjus Sauce


Procedure
  • On three sheets buttered filo
  • Layer potatoes, peas
  • then salmon with salt
  • then drizzle with verjus honey
  • roll/wrap tightly
  • at service, brush with melted butter and bake for 20 minutes at 450
  • sear/suate kale with GGRV until bright - dont over do!
  • plate filo on bed of kale with drizzle of Verjus/honey

Prepared by David Whiting


Plate Fillo wrapped Salmon with roasted carrots, parsnips and fennel


Categories
Locations
PLU

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

Plate/Store
Tools

Quantity     Unit     Ingredient
2     sheet     fillo dough
1     oz     unsalted butter
2     oz     Roasted Root Crops
4     oz     salmon fillets
2     ea     asparagus
1     oz     Verjus Honey Glaze
    oz     lacinato kale
2     fl oz     GGRV Garlic Ginger Riesling Verjus Sauce


Procedure
  • On two sheets buttered filo
  • Layer Kale, then sliced roasted root veg
  • then salmon with salt
  • then drizzle with verjus honey
  • roll/wrap tightly
  • at service, brush with melted butter and bake for 20 minutes at 450
  • sear/suate kale with GGRV until bright - dont over do!
  • plate filo on bed of kale with drizzle of Verjus/honey

Prepared by David Whiting


Plate Fish without the Fish


Categories
Locations
PLU

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

Plate/Store
Tools

Quantity     Unit     Ingredient
½     oz     Herb Butter
½     cup     Rice Jade Blend
1     oz     olive extra virgin oil
1     ea     Seasonal Veg


Procedure
Prepared by David Whiting


Plate Lamb Rack


Categories
Locations
PLU DE111

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

Plate/Store
Tools

Quantity     Unit     Ingredient
8     oz     frenched lamb racks
0.66     fl oz     Cranberry Red Wine Demi-Glaze
1.33     oz     butter
1     ea     Foccacia Bread Pudding
1     ea     Seasonal Veg


Procedure
Prepared by David Whiting


Plate Lasagna Zucchini


Categories Plate
Locations
PLU CF002

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

Plate/Store
Tools

Quantity     Unit     Ingredient
1     slice     Zucchini Lasagna
1     oz     fresh spinach
¼     cup     Sauce Roasted Garlic Cream


Procedure
Prepared by Red Newt


Plate Lasagna Zucchini, Lunch


Categories Plate
Locations
PLU

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

Plate/Store
Tools

Quantity     Unit     Ingredient
1     slice     Zucchini Lasagna
1     oz     fresh spinach
¼     cup     Sauce Roasted Garlic Cream
1     serving     Toasty Bread


Procedure
Prepared by Red Newt


Plate Maple Walnut Cheesecake


Categories
Locations
PLU DT099

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

Plate/Store
Tools

Quantity     Unit     Ingredient
1     ea     Cheesecake Maple Walnut


Procedure
Prepared by David Whiting


Plate Panini Mediteranian


Categories
Locations
PLU

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

Plate/Store
Tools

Quantity     Unit     Ingredient
1     ea     Bread Foccacia Rounds for Panini
1     fl oz     olive extra virgin oil
1     oz     roasted red pepper
    oz     Roasted Zucchini
    fl oz     Sundried Tomato Tapenade
2     oz     mozzarella, fresh cheese
1     ea     Lunch Side


Procedure
Prepared by David Whiting


Plate Panini Vegan


Categories
Locations
PLU SN029

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

Plate/Store
Tools

Quantity     Unit     Ingredient
2     slice     wheat bistro Bread
1     fl oz     olive extra virgin oil
1     oz     roasted red pepper
    oz     Roasted Eggplant
    oz     Roasted Zucchini
    fl oz     Hummus White Bean
1     ea     Lunch Side


Procedure
Prepared by David Whiting


Plate Pasta Farfalle Dinner


Categories
Locations
PLU

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

Plate/Store
Tools

Quantity     Unit     Ingredient
    oz     dry weight farfalle pasta
4     fl oz     Roasted Red Pepper White Wine Sauce
4     fl oz     heavy cream
2     oz     rendered pancetta
1     oz     sliced leek
1     oz     black pitted olives
2     oz     artichoke hearts
½     oz     sliced swiss chard
1     serving     Seasonal Veg


Procedure


Prepared by Red Newt



Plate Penne and Pesto


Categories
Locations
PLU CF009

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

Plate/Store
Tools

Quantity     Unit     Ingredient
7     oz     cooked Pasta Penne
8     fl oz     Sauce Roasted Garlic Cream
2     oz     pesto
2     oz     kalamata, pitted olives
4     oz     diced organic tomatoes
1     oz     fresh spinach
2     oz     grated parmesan cheese
0     No Unit     salt and pepper


Procedure
Prepared by David Whiting


Plate Penne and Pesto with Chicken


Categories
Locations
PLU CF010

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

Plate/Store
Tools

Quantity     Unit     Ingredient
3     oz     Pulled Chicken
7     oz     cooked Pasta Penne
8     fl oz     Sauce Roasted Garlic Cream
2     oz     pesto
2     oz     kalamata, pitted olives
4     oz     diced organic tomatoes
1     oz     fresh spinach
2     oz     grated parmesan cheese
0     No Unit     salt and pepper


Procedure
Prepared by David Whiting


Plate Pike


Categories
Locations
PLU DE153

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

Plate/Store
Tools

Quantity     Unit     Ingredient
8     oz     pike
2     fl oz     Sauce White WIne Saffron
½     cup     Rice Rio Medley
1     ea     Seasonal Veg


Procedure
Prepared by David Whiting


Plate Poached Figs


Categories
Locations
PLU

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

Plate/Store
Tools

Quantity     Unit     Ingredient
1     ea     Port Poached Figs


Procedure
Prepared by Red Newt


Plate Pork Chop Stuffed w/ Apple Sausage


Categories
Locations
PLU

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

Plate/Store
Tools

Quantity     Unit     Ingredient
1     oz     sliced swiss chard
1     ea     Sausage, Chever stuffing for Pork Chop Apple
1     ea     Seasonal Veg
2     fl oz     Pear White Wine Sauce
5     oz     mashed Sweet Potatoes
2     fl oz     heavy cream


Procedure
Prepared by Red Newt


Plate Pork Loin, Stuffed, on Greens


Categories
Locations
PLU

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

Plate/Store
Tools

Quantity     Unit     Ingredient
1     serving     chever, andoulli and ramps Pork Loin stuffed with cronbread
    oz     Kale - Chiffonade
3     fl oz     Bacon Vinaigrette - warm


Procedure
  • At service slather both sides of pork medalion with butter
  • sear on flat topuntil warm through, flip and put small dollop of Bacon Vin on pork
  • sear until 165 through.
  • Sear/sautee kale with 2 oz bacon vin in hot pan - do not over do!
  • plate pork on top of bed of kale

Prepared by David Whiting


Plate Pork Tenderloin Stuffed


Categories
Locations
PLU

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

Plate/Store
Tools

Quantity     Unit     Ingredient
8     oz     pork tenderloin
2     oz     Pork Stuffing Dry Currant Chevre
2     fl oz     Sauce Currant and Verjus Red Wine
1     ea     Grits Roasted Garlic
1     ea     Seasonal Veg


Procedure
Prepared by Red Newt


Plate Proscuitto Stuffed Chix Breast


Categories
Locations
PLU DE134

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

Plate/Store
Tools

Quantity     Unit     Ingredient
1     ea     Proscuitto Provolone Chicken Roulade
4     fl oz     Risotto
2     fl oz     heavy cream
½     oz     shredded parmesan cheese
1     serving     Seasonal Veg
2     fl oz     Roasted Red Pepper White Wine Sauce


Procedure
Prepared by David Whiting


Plate Qual Stuffed


Categories
Locations
PLU

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

Plate/Store
Tools

Quantity     Unit     Ingredient
2     ea     semi boneless quail
2     oz     Quail Stufffing Apple Sausage Prune
2     fl oz     Sauce Dried Plum and Red Wine
1     ea     Grits Roasted Garlic
1     ea     Seasonal Veg


Procedure
Prepared by Red Newt


Plate Ravioli wheat, pumpkin,chevre,cranberry


Categories
Locations
PLU

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

Plate/Store
Tools

Quantity     Unit     Ingredient
5     ea     pumpkin, chevre, dried cranberry ravioli
3     fl oz     nutmeg roasted garlic cream Sauce


Procedure
Prepared by David Whiting


Plate Ravioli with Parsnip Cranberry Filling


Categories
Locations
PLU AP041

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

Plate/Store
Tools

Quantity     Unit     Ingredient
½     oz     frozen spinach
5     ea     Parsnip Cranberry Ravioli
2     fl oz     Sauce Roasted Garlic Cream
½     oz     grated parmesan cheese


Procedure
Prepared by Red Newt


Plate Ravioli with Plum Shitake Chevre, CRG


Categories
Locations
PLU

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

Plate/Store
Tools

Quantity     Unit     Ingredient
½     oz     fresh spinach
5     ea     Plum Shitake Chevre Ravioli
2     fl oz     Sauce Roasted Garlic Cream
½     oz     grated parmesan cheese


Procedure
Prepared by Imported Recipes


Plate Ravioli with pumpkin, chevre, dried cranberry, sauce, nutmeg cre


Categories
Locations
PLU

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

Plate/Store
Tools

Quantity     Unit     Ingredient
½     oz     fresh spinach
5     ea     pumpkin, chevre, dried cranberry ravioli
2     fl oz     nutmeg roasted garlic cream Sauce
½     oz     grated parmesan cheese


Procedure
Prepared by David Whiting


Plate Rice Cracker Sandwiches


Categories
Locations
PLU

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

Plate/Store
Tools

Quantity     Unit     Ingredient
1     oz     field greens lettuce
6     ea     rice crackers
1     oz     fresh spinach
    oz     Onions Carmelized
3     tbl     Husk Cherry Relish
1     fl oz     Husk Cherry Glaze


Procedure

Need Garlic Herb chevre recipe/amount per order.


Prepared by Red Newt



Plate Roasted Garlic Flatbread


Categories
Locations
PLU

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

Plate/Store
Tools

Quantity     Unit     Ingredient
1     ea     Rosemary Flatbread
0.4     ea     Caramelized Apples
½     cup     Onions Carmelized
2     oz     fresh spinach
2     oz     gorgonzola cheese
2     oz     field greens lettuce


Procedure
Prepared by Red Newt


Plate Salad Apple Walnut


Categories
Locations
PLU

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

Plate/Store
Tools

Quantity     Unit     Ingredient
4     oz     field greens lettuce
1     oz     Cayuga Blue cheese
1     oz     Walnuts Spiced
2     fl oz     Caramelized Apples
2     fl oz     Dressing Shallot Cranberry Vinaigrette


Procedure
Prepared by Red Newt


Plate Salad apple,walnut,chevre, ACV (large)


Categories Plate
Locations
PLU

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

Plate/Store
Tools

Quantity     Unit     Ingredient
4     oz     field greens lettuce
0.4     ea     Caramelized Apples
½     oz     candied Walnuts
2     oz     crumbled caramelized Chevre
2     fl oz     Apple Cider Vinaigrette Dressing


Procedure
Prepared by David Whiting


Plate Salad apple,walnut,chevre, ACV (small)


Categories Plate
Locations
PLU

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

Plate/Store
Tools

Quantity     Unit     Ingredient
2     oz     field greens lettuce
0.2     ea     Caramelized Apples
¼     oz     candied Walnuts
1     oz     crumbled caramelized Chevre
1     fl oz     Apple Cider Vinaigrette Dressing


Procedure
Prepared by David Whiting


Plate Salad Chicken Grilled


Categories
Locations
PLU CF012

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

Plate/Store
Tools

Quantity     Unit     Ingredient
4     oz     field greens lettuce
1     oz     grated feta, lively run cheese
1     oz     roasted peeled shallots
1     oz     dried cherries
2     fl oz     Balsamic Vinaigrette Dressing
1     ea     Chicken Breast Marinated


Procedure
Prepared by David Whiting


Plate Salad House, large


Categories
Locations
PLU SL103

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

Plate/Store
Tools

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


Procedure
Prepared by David Whiting


Plate Salad House, small


Categories
Locations
PLU SL102

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

Plate/Store
Tools

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


Procedure
Prepared by David Whiting


Plate Salad Organic Field Greens Beet Vinaigrette, large


Categories
Locations
PLU

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

Plate/Store
Tools

Quantity     Unit     Ingredient
4     oz     field greens lettuce
3     oz     sliced, sauteed leek
½     oz     toasted pine nuts
3     oz     feta, lively run cheese
2     fl oz     Roasted Beet Vinaigrette


Procedure
Prepared by Red Newt


Plate Salad Organic Field Greens Beet Vinaigrette, small


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     field greens lettuce
    No Unit     sliced, sauteed leek
1     oz     toasted pine nuts
    oz     feta, lively run cheese
1     fl oz     Roasted Beet Vinaigrette


Procedure
Prepared by Red Newt


Plate Sandwhich Meat Loaf


Categories
Locations
PLU SN003

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

Plate/Store
Tools

Quantity     Unit     Ingredient
2     slice     wheat bistro Bread
1     tbl     Mayo Chipotle
0.2     oz     fresh spinach
2     slice     Meatloaf original
1     oz     Onions Carmelized
1     slice     cheddar white cheese
1     ea     Lunch Side


Procedure
Prepared by Red Newt


Plate Sandwich Chicken Grilled


Categories
Locations
PLU SN002

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

Plate/Store
Tools

Quantity     Unit     Ingredient
1     ea     Chicken Breast Marinated
2     tbl     Cranberry Chevre
1     oz     fresh spinach
2     slice     free range bacon
1     ea     Foccacia Rolls Bread
1     ea     Lunch Side


Procedure
Prepared by David Whiting


Plate Sandwich Chicken Jerk


Categories
Locations
PLU

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

Plate/Store
Tools

Quantity     Unit     Ingredient
1     ea     Foccacia Rolls Bread
½     ea     boneless skinless chicken breasts
1     tbl     Jerk Rub
2     slice     free range bacon
0.2     oz     fresh spinach
1     tbl     mayonnaise
2     tbl     Ancho Cherry Relish
1     ea     Lunch Side


Procedure
Prepared by Red Newt


Plate Sandwich Ham Open Faced


Categories
Locations
PLU

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

Plate/Store
Tools

Quantity     Unit     Ingredient
1     ea     wheat flatbread Bread
    tsp     dijon mustard
4     oz     sliced whole free range ham
2     tbl     Apple Chutney
1     slice     swiss cheese
0.2     oz     fresh spinach
1     tbl     Apple Balsamic Glaze
1     ea     Lunch Side


Procedure
Prepared by Red Newt


Plate Scallops


Categories
Locations
PLU DE153 A

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

Plate/Store
Tools

Quantity     Unit     Ingredient
8     oz     10/20 dry scallops
½     oz     Herb Butter
½     cup     Rice Jade Blend
1     oz     olive extra virgin oil
1     ea     Seasonal Veg


Procedure
Prepared by David Whiting


Plate Scallops with Potato Leek Pancake


Categories
Locations
PLU

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

Plate/Store
Tools

Quantity     Unit     Ingredient
½     oz     field greens lettuce
3     ea     10/20 dry scallops
    slice     layout 14-18 bacon
1     ea     Potato Leek Pancake
    fl oz     Horseradish Cream Sauce
1     oz     sliced, fried leek


Procedure
Prepared by Red Newt


Plate Sea Bass acorn, yellow beet pruee (large)


Categories
Locations
PLU

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

Plate/Store
Tools

Quantity     Unit     Ingredient
8     oz     sea bass
1     ea     acorn grilled Squash
2     oz     roasted yellow beet Puree
4     oz     wild and basmati Rice


Procedure
  • bake sea bass coated in olive oil, salt and pepper

Prepared by David Whiting


Plate Sea Bass acorn, yellow beet pruee (small)


Categories
Locations
PLU

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

Plate/Store
Tools

Quantity     Unit     Ingredient
4     oz     sea bass
1     ea     acorn grilled Squash
2     oz     roasted yellow beet Puree
4     oz     wild and basmati Rice


Procedure
Prepared by David Whiting


Plate Sea Scallops with Red Pepper Sauce


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     fresh spinach
8     oz     10/20 dry scallops
4     fl oz     Orzo Pilaf
1     serving     Seasonal Veg
2     fl oz     Roasted Red Pepper White Wine Sauce


Procedure
Prepared by Red Newt


Plate Seabass


Categories
Locations
PLU DE020

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

Plate/Store
Tools

Quantity     Unit     Ingredient
8     oz     sea bass
6     fl oz     Yellow Tomato Basil Broth
1     sprig     fresh chives
2     tbl     house Creme Fraiche
3     oz     green beans


Procedure
Prepared by David Whiting


Plate Seabass with Spiced Buerre Blanc, small


Categories
Locations
PLU DH101

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

Plate/Store
Tools

Quantity     Unit     Ingredient
4     oz     sea bass
1     fl oz     Spiced Sauce Buerre Blanc
1     ea     Butternut Squash Risotto Cakes
0.3     oz     field greens lettuce
½     ea     Seasonal Veg


Procedure
Prepared by David Whiting


Plate Spinach Gnocchi with White Beans and Walnuts


Categories
Locations
PLU

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

Plate/Store
Tools

Quantity     Unit     Ingredient
9     oz     Gnocchi Spinach
6     fl oz     Sauce Roasted Garlic Cream
¼     cup     Great Northers White Beans Cooked
½     oz     toasted walnut pieces
1     oz     julienne roasted red pepper
1     oz     julienne swiss chard
2     oz     grated parmesan cheese


Procedure
Prepared by David Whiting


Plate Squash Delicata Stuffed Dinner


Categories
Locations
PLU

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

Plate/Store
Tools

Quantity     Unit     Ingredient
1     ea     delicata squash
6     fl oz     Rice Blend for Delicata Stuffing
0.2     oz     fresh spinach
2     fl oz     Chiogga Beet Sauce
1     ea     Seasonal Veg


Procedure
Prepared by Red Newt


Plate Squash Delicata Stuffed Lunch


Categories
Locations
PLU

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

Plate/Store
Tools

Quantity     Unit     Ingredient
½     ea     delicata squash
3     fl oz     Rice Blend for Delicata Stuffing
0.2     oz     fresh spinach
1     fl oz     Chiogga Beet Sauce
1     ea     Lunch Side


Procedure
Prepared by Red Newt


Plate Strip Steak with Gorgonzola Butter


Categories
Locations
PLU DE150

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

Plate/Store
Tools

Quantity     Unit     Ingredient
1     ea     strip steak 12 oz beef
    oz     Gorgonzola Butter
1     ea     Seasonal Veg
1     ea     Bistro Potatoes
2     fl oz     heavy cream


Procedure
Prepared by David Whiting


Plate Strip Steak with Horseradish Bourbon Sauce


Categories
Locations
PLU

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

Plate/Store
Tools

Quantity     Unit     Ingredient
1     ea     strip steak 12 oz beef
2     fl oz     Horseradish Bourbon Steak Sauce
1     oz     julienne swiss chard
1     serving     Seasonal Veg
1     serving     Bistro Potatoes


Procedure
Prepared by Red Newt


Plate Strudel Beet Dinner


Categories
Locations
PLU

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

Plate/Store
Tools

Quantity     Unit     Ingredient
2     ea     Strudel Potato Beet
1     fl oz     olive extra virgin oil
3     oz     Straw Cut Veg
1     fl oz     Honey Soy and Ginger Sesame Oil
0.3     oz     sliced, oven roasted chiogga beets


Procedure
  • Bake strudel in 375 degree oven for 15 minutes.
  • Saute straw cut veg briefly in olive oil.
  • Arrange strudel on top of veg in center of plate.
  • Garnish with a dab of julienne beets.
  • Sauce with Sesame oil and Soy glaze in decorative manner.

Prepared by Red Newt


Plate Strudel Beet Lunch


Categories
Locations
PLU

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

Plate/Store
Tools

Quantity     Unit     Ingredient
1     ea     Strudel Potato Beet
1     fl oz     olive extra virgin oil
    oz     Straw Cut Veg
1     fl oz     Honey Soy and Ginger Sesame Oil
0.3     oz     sliced, oven roasted chiogga beets


Procedure
  • Bake strudel in 375 degree oven for 15 minutes.
  • Saute straw cut veg briefly in olive oil.
  • Arrange strudel on top of veg in center of plate.
  • Garnish with a dab of julienne beets.
  • Sauce with Sesame oil and Soy glaze in decorative manner.

Prepared by Red Newt


Plate Stuffed Portabella


Categories
Locations
PLU DE152

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

Plate/Store
Tools

Quantity     Unit     Ingredient
2     ea     Stuffed Portabella
1     ea     Seasonal Veg
    fl oz     Cranberry Balsamic Reduction


Procedure
Prepared by David Whiting


Plate Tenderloin with Dried Cherry Demi-glaze


Categories
Locations
PLU DE103

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

Plate/Store
Tools

Quantity     Unit     Ingredient
8     oz     Beef Tenderloin Fillet
1     fl oz     Demi-glaze, Dried Cherry Sauce
1     oz     butter
1     ea     Bistro Potatoes
2     fl oz     heavy cream
1     ea     Seasonal Veg


Procedure
Prepared by Red Newt


Plate Tuna Grilled with Apricot Ginger Braise


Categories
Locations
PLU

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

Plate/Store
Tools

Quantity     Unit     Ingredient
8     oz     Tuna Filet
2     oz     whole bok choy
1     oz     julienne red bell pepper
2     fl oz     Wild Rice
3     fl oz     Basmati Rice
¼     oz     dried apricots
4     fl oz     Apricot Ginger Braising Liquid


Procedure
Prepared by Red Newt


Plate Tuna Wrap


Categories
Locations
PLU

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

Plate/Store
Tools

Quantity     Unit     Ingredient
4     oz     Baked Tuna
3     tbl     Wasabi Mayo
1     ea     tortilla 12 in flour
1     oz     fresh spinach
1     slice     orange


Procedure
Prepared by Red Newt


Plate Veg Pot PIe Dinner


Categories
Locations
PLU

Yield   18 ea     Prep  
Portion Size   1 ea     Cook  
Num Portions   18     Finish  
          Shelf  

Plate/Store
Tools

Quantity     Unit     Ingredient
6     sheet     puff pastry
3     lb     diced, blanched carrot
5     lb     diced, blanched russet 100 ct potato
3     lb     diced, roasted parsnip
4     ea     diced, roasted fennel bulb
1     gal     Sauce Vegan Creamy Tomato
18     ea     Seasonal Veg


Procedure
Prepared by Red Newt


Plate Veg Pot PIe Lunch


Categories
Locations
PLU

Yield   28 ea     Prep  
Portion Size   1 ea     Cook  
Num Portions   28     Finish  
          Shelf  

Plate/Store
Tools

Quantity     Unit     Ingredient
7     sheet     puff pastry
3     lb     diced, blanched carrot
5     lb     diced, blanched russet 100 ct potato
3     lb     diced, roasted parsnip
4     ea     diced, roasted fennel bulb
1     gal     Sauce Vegan Creamy Tomato


Procedure
Prepared by Red Newt


Plate Wrap BBQ Pork


Categories
Locations
PLU CF011

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

Plate/Store
Tools

Quantity     Unit     Ingredient
1     ea     tortilla 12 in flour
4     oz     pulled Pork
1     oz     Onions Carmelized
3     fl oz     Basic BBQ Sauce
2     oz     shredded provolone cheese
1     oz     fresh spinach


Procedure
Prepared by David Whiting


Plate, Macaroni and cheese with sausage


Categories
Locations
PLU

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

Plate/Store
Tools

Quantity     Unit     Ingredient
12     oz     Macaroni and Cheese
3     oz     piggery tburg griller sausage


Procedure
Prepared by David Whiting


Plum and Currant Sauce for Beef Tenderloin


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
4     cup     sliced plums
4     cup     Cabernet Sauvignon apples
1     tbl     minced garlic (reserve 1 1/3 cup liquid)
2     cup     currants
2     pt     beef stock
1     cup     honey


Procedure
Prepared by Imported Recipes


Plum Bread Pudding


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
8     cup     sliced plums
4     tbl     butter
1     tsp     vanilla
1     pinch     salt
0.67     cup     dark brown sugar (chiffonade)
16     cup     cubed bread
20     No Unit     egg
1     cup     flour
12     cup     heavy cream
3     cup     brown sugar
1     tbl     cinnamon
1     tbl     ginger
4     No Unit     vanilla beans


Procedure
Prepared by Imported Recipes


Plum Chevre


Categories
Locations
PLU

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

Plate/Store
Tools

Quantity     Unit     Ingredient
    lb     chevre cheese
1     lb     cream cheese
4     cup     pitted, sauteed plum
2     tbl     minced peeled garlic
1     tbl     dried marjoram


Procedure
  • Combine all ingredients in small mixer and beat until well incorporated.

Prepared by Red Newt


Plum Chutney


Categories
Locations
PLU

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

Plate/Store
Tools

Quantity     Unit     Ingredient
4     qt     pitted plum
2     ea     diced yellow onion
4     cup     dry black currants
2     cup     walnut pieces
1     cup     apple cider vinegar
    cup     brown sugar
0     No Unit     salt and pepper


Procedure
  • Combine all ingredients except currants in a saucepan and simmer for about an hour.
  • Add currants toward the end.
  • Thicken with a slurry as needed.

Prepared by David Whiting


Plum Glaze


Categories _1_Spring, _2_Summer, 6-Sauces
Locations
PLU

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

Plate/Store
Tools

Quantity     Unit     Ingredient
2     qt     veal Stock
1     bottle     red wine
4     qt     plum
1     cup     honey
2     tbl     fresh tarragon
2     lb     butter
0     No Unit     salt and pepper


Procedure
  • Remove pits from plums and simmer in stock and wine until completely broken down.
  • Puree and strain.
  • Continue to reduce while adding honey and seasonings.
  • When sauce reaches a thick and syrup like consistency, it is ready for butter.
  • Store without butter added.
  • Re-heat amount needed on per shift basis, adding butter each time as it is re-heated.
  • Hold warm but not hot.

Prepared by Imported Recipes


Plum Gnger 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     diced fresh ginger
2     cup     red wine
1     cup     extra fine granulated sugar
¼     cup     minced peeled garlic
8     cup     coarsley chopped plum
1     cup     white wine
3     cup     apple juice
    to taste     salt and pepper
2     tbl     cornstarch


Procedure
  • Simmer ingredients together about one hour.
  • Thicken with about 2 tbs cornstarch

Prepared by Red Newt


Plum Red Wine Sauce


Categories
Locations
PLU

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

Plate/Store
Tools

Quantity     Unit     Ingredient
4     lb     pitted plum
1     qt     red wine
4     qt     veal Stock
2     tbl     minced peeled garlic
1     tbl     fresh thyme
1     tbl     fresh sage
1     cup     extra fine granulated sugar
½     cup     honey
    to taste     salt and pepper


Procedure
  • Combine all ingredients in a sauce pot.
  • Simmer and reduce.
  • Bermix and strain.
  • Adjust seasonings

Prepared by Red Newt


Plum Sauce


Categories _1_Spring, _2_Summer, 6-Sauces
Locations
PLU

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

Plate/Store
Tools

Quantity     Unit     Ingredient
4     cup     plum pitted and pureed
2     cup     red wine
    cup     sugar


Procedure

Put all ingredients in a saucepan and reduce by half


Prepared by Imported - need recipe



Plum Sauce (for Pork, Chicken or Beef)


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     beef or chicken stock
2     cup     pitted and coarsely chopped plums apples
1     cup     red wine (reserve 1 1/3 cup liquid)
1     tbl     olive oil
1     tbl     minced garlic
1     tsp     chopped thyme
1     tsp     chopped sage
¼     cup     honey picked over
0     No Unit     salt and pepper to taste


Procedure
Prepared by Imported Recipes


Plum Sauce (for Pork, Chicken or Beef) (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     beef or chicken stock
1     cup     pitted and coarsely chopped plums apples
½     cup     red wine (reserve 1 1/3 cup liquid)
½     tbl     olive oil
½     tbl     minced garlic
½     tsp     chopped thyme
½     tsp     chopped sage
2     tbl     honey picked over
2         salt and pepper to taste


Procedure
Prepared by Imported Recipes


Plum Sauce for Chicken


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
3     tbl     minced garlic
¼     cup     olive oil apples
5         pit removed, skin on chopped plums (reserve 1 1/3 cup liquid)
1     cup     chicken stock
2     cup     white wine
2     tbl     chopped thyme and sage
2     tbl     brown sugar
2     tbl     honey picked over
2         salt and peper to taste


Procedure
Prepared by Imported Recipes


Plum Syrup


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     Ingredients


Procedure
Prepared by Imported - need recipe


Plum Vinaigrette


Categories _1_Spring, _2_Summer, 7-Dressing
Locations
PLU

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

Plate/Store
Tools

Quantity     Unit     Ingredient
10     cup     olive oil
4     cup     pureed plums apples
    cup     white wine vinegar (reserve 1 1/3 cup liquid)
¼     cup     balsamic vinegar
2     cup     sugar
2         salt and pepper 1


Procedure
Prepared by Imported Recipes


Plum White Wine Sauce


Categories
Locations
PLU

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

Plate/Store
Tools

Quantity     Unit     Ingredient
1     qt     plum
1     bottle     white wine
1     tbl     minced peeled garlic
4     cup     house chicken stock
1     tbl     salt and pepper
4     oz     honey
½     oz     chopped fresh thyme
½     oz     chopped fresh sage


Procedure
  • Simmer plums in white wine and garlic.
  • Add chicken stock and continue simmering until the plums are very soft.
  • Strain the sauce, pushing as much of the plum fiber through the mesh as possible.
  • Add honey, herbs, salt and pepper.
  • Adjust, and thicken if necessary.

Prepared by Red Newt


Poached Pear in Almond Phyllo Cup


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


Poached Pears


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
    cup     water
2     tsp     lemon juice Red)
2     tbl     pear liquer or amaretto
¼     cup     sugar
1         inch split vanilla bean pureed


Procedure
Prepared by Imported Recipes


Poached Seckel Pears


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

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

Plate/Store
Tools

Quantity     Unit     Ingredient
1         bottle of port wine
1         cut into half lemon Red)
1         cinnamon stick
1     tsp     (if no whole cloves - use cloves
16         seckel pear pureed
½     cup     water chopped


Procedure
Prepared by Imported Recipes


Poblano Sauce and Stuffing


Categories _2_Summer, 6-Sauces
Locations
PLU

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

Plate/Store
Tools

Quantity     Unit     Ingredient
6     lb     coarsely chopped plum tomatoes apples
2     cup     finely chopped onions
2     tbl     minced garlic
1     tbl     chiplotes in adobo sauce
1     tsp     chipoltes
1     tsp     ground cloves
4     lb     ground beef
4     lb     raw pork sausage
2     cup     breadcrumbs
4     No Unit     egg
¼     cup     fresh oregano
1     tbl     salt
1     tbl     pepper
¾     cup     capers


Procedure
Prepared by Imported Recipes


Polenta


Categories _5_all season, 0-CB-FirstDraft, 9-Other
Locations
PLU

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

Plate/Store
Tools

Quantity     Unit     Ingredient
32     fl oz     heavy cream
32     fl oz     water
1     tsp     minced garlic liquid)
1     lb     yellow Polenta
16     fl oz     water
2     No Unit     salt and pepper 1


Procedure
Prepared by Imported Recipes


Polenta - Vegan


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
    cup     water
2     cup     silken tofum pureed with 1 1/2 cups roasted garlic fresh)
3     cup     cornmeal shredded)
1     tbl     fresh thyme quarters
1     tbl     fresh sage
1     dash     nutmeg inch strips
1     No Unit     salt and pepper 1


Procedure
Prepared by Imported Recipes


Polenta Cheese Surprise


Categories
Locations
PLU

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

Plate/Store
Tools

Quantity     Unit     Ingredient
    oz     Roasted Garlic Polenta
1     oz     cheddar, extra sharp cheese
½     fl oz     Saba Molasses Drizzle


Procedure
  • Use plastic rings
  • Allow polenta to cool til thick, but not stiff
  • fill ring (on small parchment) 3/4 of the way
  • place 1 oz piece of cheese (approx. 1 1/4 x 1/4) in center and press slightly
  • fill to top and level off with pastry knife.
  • place another piece of parchment on top and chill
  • Serve:
  • remove polenta from ring
  • slather top and bottom with melted butter and place on small pizza tin in 450F oven for 8 minutes
  • plate on small plate and drizzle Saba-molasses in ring around the polenta.

Prepared by David Whiting


Polenta Surprise


Categories
Locations
PLU

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

Plate/Store
Tools

Quantity     Unit     Ingredient


Procedure
Prepared by David Whiting


Polenta with Mascarpone


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

Yield   lb     Prep  
Portion Size   4 oz     Cook  
Num Portions   30     Finish  
          Shelf  

Plate/Store
Tools

Quantity     Unit     Ingredient
2     qt     heavy cream
10     cup     water
6     cup     yellow corn meal
4     tsp     salt and pepper
1     lb     mascarpone cheese
1     cup     roasted peeled garlic
½     cup     parmesan, grated cheese


Procedure
Prepared by Imported Recipes


Poppyseed Angel Food 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
    cup     sugar
2     cup     egg whites drained
2     tsp     cream of tartar
¼     tsp     salt
¼     cup     poppyseeds chocolate
2     tbl     lemon zest patted dry


Procedure
Prepared by Imported Recipes


Pork


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

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

Plate/Store
Tools

Quantity     Unit     Ingredient
16     No Unit     chopped collard greens cups
3     tbl     garlic
3     No Unit     olive oil drained
1     No Unit     toasted pine nuts cup
3     cup     salt and pepper 1


Procedure
Prepared by Imported Recipes


Pork : Maple Balsamic


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     red wine
¼     cup     maple syrup drained
¼     cup     balsamic vinegar
1     tbl     garlic
1         chopped sage tablespoon chocolate
1         thicken with cornstarch patted dry


Procedure
Prepared by Imported Recipes


Pork Calypso


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
3     cup     brown sugar
6     tbl     rum
2     tbl     garlic
1     tsp     cloves
1     tbl     ginger
1         salt and pepper 1
¾     cup     rum
4     cup     chicken stock
1     cup     lime juice
2     tbl     flour
3     tbl     water


Procedure
Prepared by Imported Recipes


Pork Chops with Rhubarb Cornbread Stuffing


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

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

Plate/Store
Tools

Quantity     Unit     Ingredient
10     ea     center cut pork chop
8     cup     chopped fresh rhubarb
1     No Unit     chopped yellow onion
4     tbl     chopped fresh sage
2     tbl     minced peeled garlic
4     tbl     fresh thyme
2     cup     riesling wine
2     cup     chopped walnut pieces
4     cup     chiffonade swiss chard
4     tbl     olive oil
4     cup     Cornbread
0     No Unit     salt and pepper


Procedure
Prepared by David Whiting


Pork Cider Au Jus


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     gal     cider
1         head fresh Garlic drained
4         shallots
3     tbl     olive oil
1     cup     chard chocolate
1         salt and pepper 1 patted dry


Procedure
Prepared by Imported Recipes


Pork Loin Medalions


Categories
Locations
PLU

Yield   lb     Prep  
Portion Size   4 oz     Cook  
Num Portions   15     Finish  
          Shelf  

Plate/Store
Tools

Quantity     Unit     Ingredient
6     lb     boneless pork loin


Procedure
Prepared by David Whiting


Pork Loin stuffed with cronbread, chever, andoulli and ramps


Categories
Locations
PLU

Yield   6 lb     Prep  
Portion Size   7 oz     Cook  
Num Portions   13.71     Finish  
          Shelf  

Plate/Store
Tools

Quantity     Unit     Ingredient
8     lb     boneless pork loin
4     oz     Cornbread
8     oz     quick pork Sausage
8     oz     chevre cheese
4     oz     Basil Pesto
2     fl oz     50brix verjus
    lb     bacon slab


Procedure
  • mix stuffing ingredients together.
  • lay out pork loin and spread stuffing out, then roll up into a spiral
  • wrap with strip bacon and truss
  • bake 450 for 15 minutes, then roast at 300 for ~1 hour (145 internal temp)
  • chill thoroughly and slice into 7 oz slices, griddle on flattop.

Prepared by David Whiting


Pork Loin Stufffed Proscuitto, Plums, Chevre


Categories
Locations
PLU

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

Plate/Store
Tools

Quantity     Unit     Ingredient
10     lb     boneless pork loin
0.4     lb     prosciutto di Parma ham
¼     lb     swiss chard
¼     lb     chevre cheese


Procedure
Prepared by Red Newt


Pork Medallions in a Balsamic Mollasses 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   6     Finish  
          Shelf  

Plate/Store
Tools

Quantity     Unit     Ingredient
2         cut 3/4" medallions pork tenderloins
½     cup     flour radicchio)
½     cup     molasses
¼     cup     balsamic vinegar liquid)
2     clove     minced (1/2 tsp) garlic pureed
2     tbl     olive oil
2         salt and pepper to taste
2         Collard greens or any other hardy winter green but do not process)


Procedure
Prepared by Imported Recipes


Pork Sirloin with Rhubarb Cornbread Stuffing


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

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

Plate/Store
Tools

Quantity     Unit     Ingredient
10     ea     center cut pork chop
8     cup     chopped fresh rhubarb
1     No Unit     chopped yellow onion
4     tbl     chopped fresh sage
2     tbl     minced peeled garlic
4     tbl     fresh thyme
2     cup     riesling wine
2     cup     chopped walnut pieces
4     cup     chiffonade swiss chard
4     tbl     olive oil
4     cup     Cornbread
0     No Unit     salt and pepper


Procedure
Prepared by David Whiting


Pork Spice Rub


Categories
Locations
PLU

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

Plate/Store
Tools

Quantity     Unit     Ingredient
2     tbl     allspice
5     tbl     salt and pepper
1     tsp     ground cinnamon
1     tsp     ground cloves
½     tsp     cayenne pepper
½     cup     brown sugar


Procedure
  • Combine all ingredients and mix well.

Prepared by Red Newt


Pork Spring Rolls with Apple and Red Cabbage


Categories
Locations
PLU

Yield   0     Prep  
Portion Size   0     Cook  
Num Portions   60     Finish  
          Shelf  

Plate/Store
Tools

Quantity     Unit     Ingredient
3     lb     small dice pork tenderloin
4     cup     peeled, diced Honey Crisp apples
1     head     chiffonade red cabbage
2     cup     re-hydrated dry black currants
¼     cup     cornstarch
1     cup     water
6     tbl     salt and pepper
2     tbl     ground cloves
1     tbl     ground cinnamon
½     tbl