CSS Recipes Name starts with R
Name starts with R
ChefTec Software by Culinary Software Services
Rabbit Stew
Radichio Bundles
Raisin Leek Relish
Raisin Sauce
Raisin Walnut Chutney
Raisin Wine Sauce
Ramp Pesto
Ramp Verjus Glaze
Raspberry Balsamic Glaze
Raspberry Beef Sauce
Raspberry Brownies
Raspberry Chevre Spread
Raspberry Coulis
Raspberry Cream
Raspberry Creme
Raspberry Crepe Filling
Raspberry Crepe Filling (6 servings)
Raspberry Crme Anglaise
Raspberry Demi-Glaze
Raspberry Filling (napoleons)
Raspberry Marscarpone Filling
Raspberry Port Sauce
Raspberry Port Sauce for Lamb
Raspberry Sauce
Raspberry Sauce for Chicken
Raspberry Sauce for Pork
Raspberry Tart
Raspberry White Wine
Ratatouille Phyllo Cups
Ravioli
Ravioli Dough
Ravioli Dough, whole wheat
Ravioli filling - Kuyahoora Kalamata
Ravioli filling - Mama mia Ricotta
Ravioli filling - pork tenderloin
Ravioli filling - pumpkin and dried cranberry
Ravioli filling - pumpkin, chevre and dried cranberry
Ravioli filling - roasted beet
Ravioli Filling Blueberry Fennel
Ravioli Filling Chevre`
Ravioli Filling Plum Shitake Chevre
Ravioli Filling Rhubarb Chevre
Ravioli Filling Sweet Potato
Ravioli filling- three cheese
Ravioli Filling, Cranberry Chevre
Ravioli Filling, Cranberry Parsnip Chevre
Ravioli Filling, Fennel Cream Cheese
Ravioli, Beet and mascarpone
Ravioli, Parsnip Cranberry
Ravioli, Plum Shitake Chevre
Ravioli, pumpkin, chevre, dried cranberry
Recipe Name _______________________________________
Red Chili Sauce
Red eye gravy
Red Onion and Currant Confit
Red Onion and Currant Confit
Red Onion and Currant Confit for Beef
Red Pepper Sauce
Red Potato Salad with Roasted Corn, Scallions and Sweet Red Pepper
Red Rice Bundles
Red Wine Currant Sauce
Red Wine Currant Sauce for Pork
Red Wine Garlic Sauce
Red Wine Sauce for Pasta
Relish Ramp
Relish, Cherry Hazelnut
Remoulade Sauce
Remoulade Sauce for Salmon Wraps
Rhubarb almond relish
Rhubarb and Apple Cobbler
Rhubarb Bake
Rhubarb Cobbler
Rhubarb Cobbler Filling
Rhubarb Macademia Nut Bread Stuffing
Rhubarb Sage sauce
Rhubarb Sauce
Rhubarb Sauce for Chicken
Rhubarb Tart with Raspberry Sauce
Rhubarb Tart with Raspberry Sauce and Whipped Cream
Rhubarb Vinaigrette
Rhubarb White Wine Sauce
Riccotta Cheese Filling
Rice Jade Blend
Rice Rio Medley
Rice, Caribbean
Rice, wild and basmati
Ricotta Torte
Riesling apple Cider Syrup
Riesling Butter Sauce
Risotto
Risotto - Lemon Dill
Risotto Cake with Mushrooms and Ramps and a Roasted Tomato Sauce $8
Risotto Cakes
Risotto Cakes, Butternut Squash
Risotto, Apple Gorgonzola
Roasted asperagus philo triangle filling
Roasted Beet and horseradish Gnocchi
Roasted Beet Orange Sauce
Roasted Beet Vinaigrette
Roasted Beet Vinaigrette (small)
Roasted Bell peppers with basil and balsamic vin.
Roasted Butternut Squash, Beet and Leek Compote
Roasted Cayenne White Bean Hummus
Roasted Corn Salsa
Roasted Eggplant
Roasted Fennel and Beet Hummus with Toasted Pita Wedges
Roasted Fennel and White Bean Hummus served with Corn Tortilla Chips
Roasted Fennel White Bean Hummus
Roasted Garlic
Roasted Garlic and Dried Cranberry Sweet Potatoes
Roasted Garlic and Herb Custards
Roasted Garlic Black Pepper Demi
Roasted Garlic Cream Cheese
Roasted Garlic Cream Sauce
Roasted Garlic Cream Sauce (8 servings)
Roasted Garlic Gorgonzola Dressing
Roasted Garlic Mousse
Roasted Garlic Peach Sauce
Roasted Garlic Polenta
Roasted Garlic Red Pepper Sauce
Roasted Garlic Red Wine Sauce
Roasted Garlic Spinach Cream Sauce
Roasted Garlic Spinach Sauce
Roasted Garlic Vinaigrette
Roasted Garlic Vinaigrette (12 servings)
Roasted Jalapeno Hummus
Roasted Jalapeno polenta
Roasted Jalapeno Sauce
Roasted Red Pepper and Ginger Hummus
Roasted Red Pepper and Ginger Hummus (10 servings)
Roasted Red Pepper Bok Choy Chutney
Roasted Red Pepper Cheese Dip
Roasted Red Pepper Curry Sauce
Roasted Red Pepper Pesto
Roasted Red Pepper Relish
Roasted Red Pepper Sauce
Roasted Red Pepper Spread
Roasted Red Pepper White Wine Sauce
Roasted Red Pepper with Galric Scape Sauce (Vegan)
Roasted Root Crops
Roasted Roots and Cream
Roasted Tomatillo and Garlic Salsa
Roasted Tomato and Cheese Torte
Roasted Tomato Chili Sauce
Roasted Tomato Chipolte Salsa
Roasted Tomato Cream Sauce
Roasted Tomato Cumin Sauce
Roasted Tomato Cumin Sauce for Lamb
Roasted Tomato Sauce
Roasted Tomato Sauce with Basil
Roasted Vegetable Soup
Roasted Vegetables
Roasted Zucchini
RoastedJalepeno and Ancho Chili Currant Butter
Root Toss
Rosemary - Shallot - Vermouth Sauce for Lamb
Rosemary Flatbread
Rosemary Infused Verjus Reduction
Rosemary Polenta
Rosemary Tart for Duck Confit
Rosemary-Shallot-Vermouth Sauce for Lamb
Rotini
Rotini with Cedar Roasted Salmon & Capers
Rye Flatbread


Rabbit Stew


Categories 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
0     pinch     edients
0     ea     it
0     ea     amic vinegar cups Mascarpone
0     pinch     and pepper
0     ea     tables
4     cup     red wine
1     gal     chicken stock
1     No Unit     bay leaf
1     No Unit     thyme
1     No Unit     butter
1     No Unit     parsley


Procedure
Prepared by Imported Recipes


Radichio Bundles


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     domestic mushrooms
2     cup     shitake mushrooms cups Mascarpone
½     cup     scallions
1     tbl     minced garlic
1         salt and pepper 1


Procedure
Prepared by Imported Recipes


Raisin Leek Relish


Categories
Locations
PLU

Yield   cup     Prep  
Portion Size   1 fl oz     Cook  
Num Portions   20     Finish  
          Shelf  

Plate/Store
Tools

Quantity     Unit     Ingredient
2     fl oz     olive extra virgin oil
4     cup     sliced leek
2     cup     raisins
2     tsp     minced peeled garlic
½     tsp     ground cloves
1     cup     red wine


Procedure
  • Saute leeks and garlic in olive oil.
  • Add red wine, raisins, and cloves.
  • Cook until wine has cooked out and raisins are soft and swollen.
  • Pulse in Robo Coupe.

Prepared by Red Newt


Raisin Sauce


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

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

Plate/Store
Tools

Quantity     Unit     Ingredient
1     cup     Ingredients


Procedure
Prepared by Imported - need recipe


Raisin Walnut Chutney


Categories
Locations
PLU

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

Plate/Store
Tools

Quantity     Unit     Ingredient
2     cup     chopped onion
1     tbl     minced garlic cups Mascarpone
6     cup     raisins
1     cup     apple cider
    cup     dark brown sugar
½     cup     chopped walnuts
0         salt and pepper to taste
¼     tsp     ground allspice
¼     tsp     ground cinnamon


Procedure
Prepared by Imported Recipes


Raisin Wine Sauce


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

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

Plate/Store
Tools

Quantity     Unit     Ingredient
1     cup     Ingredients


Procedure
Prepared by Imported - need recipe


Ramp Pesto


Categories _1_Spring, 9-Other
Locations
PLU

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

Plate/Store
Tools

Quantity     Unit     Ingredient
5     lb     chopped ramp starting weight
½     cup     chopped wash and trim parsley
1     cup     olive oil
½     cup     parmesan cheese
1     tbl     minced peeled garlic
1     cup     pine nuts
2     ea     juiced and zested lemon
2     No Unit     salt and pepper


Procedure
Prepared by Imported Recipes


Ramp Verjus Glaze


Categories
Locations
PLU

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

Plate/Store
Tools

Quantity     Unit     Ingredient
8     cup     Verjous
2     cup     sugar
8     cup     choped ramp
0     No Unit     S+P to taste


Procedure

-add all ingredients to pot

-bring to a boil and reduce by half

-strain and press ramps to extract all liquid

-allow to cool


Prepared by Culinary Software Services



Raspberry Balsamic Glaze


Categories
Locations
PLU

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

Plate/Store
Tools

Quantity     Unit     Ingredient
5     lb     IQF raspberries
3     cup     balsamic vinegar
4     cup     sugar
    to taste     salt and pepper


Procedure
  • Combine.
  • Simmer.
  • Strain.
  • Adjust seasonings.

Prepared by Red Newt


Raspberry Beef 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
¼         fresh, chopped thyme cup
2     cup     raspberries apples
2     cup     beef demi (reserve 1 1/3 cup liquid)
1     cup     red wine
¼     cup     honey
0         salt and pepper 1


Procedure
Prepared by Imported Recipes


Raspberry Brownies


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     oz     unsweetened chocolate
1     cup     margarine
    cup     all- purpose flour cups Mascarpone
    cup     sugar
4     tbl     milk
1     tsp     baking powder 1
½     tsp     salt patted dry
4         egg


Procedure
Prepared by Imported Recipes


Raspberry Chevre Spread


Categories _1_Spring, _2_Summer
Locations
PLU

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

Plate/Store
Tools

Quantity     Unit     Ingredient
    lb     chevre
1     cup     at room temperature cream cheese apples
1     tbl     minced garlic (reserve 1 1/3 cup liquid)
3     cup     raspberries
3         salt and pepper 1


Procedure
Prepared by Imported Recipes


Raspberry Coulis


Categories _2_Summer, 0-CB-FirstDraft
Locations
PLU

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

Plate/Store
Tools

Quantity     Unit     Ingredient
5     lb     IQF raspberries
6     cup     cold water
2     cup     extra fine granulated sugar
1     tsp     lemon juice


Procedure
  • Combine ingredients in a saucepan and simmer for one hour.
  • Strain and press liquid from solids.
  • Taste, adjust, and reduce by half.

Prepared by Imported - need recipe


Raspberry Cream


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


Raspberry Creme


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


Procedure
Prepared by Imported Recipes


Raspberry Crepe Filling


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

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

Plate/Store
Tools

Quantity     Unit     Ingredient
    lb     cream cheesecake
4     cup     powdered sugar cups Mascarpone
¾     cup     rasp coulis


Procedure
Prepared by Imported Recipes


Raspberry Crepe Filling (6 servings)


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   6     Finish  
          Shelf  

Plate/Store
Tools

Quantity     Unit     Ingredient
    lb     cream cheesecake
2     cup     powdered sugar
6     tbl     rasp coulis


Procedure
Prepared by Imported Recipes


Raspberry Crme Anglaise


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


Raspberry Demi-Glaze


Categories
Locations
PLU

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

Plate/Store
Tools

Quantity     Unit     Ingredient
4     pair     raspberries
1     bottle     red wine
2     qt     veal Stock
½     oz     fresh sage
½     cup     sugar


Procedure
Prepared by David Whiting


Raspberry Filling (napoleons)


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
3     lb     cream cheese
3     cup     10x sugar cups Mascarpone
1     tsp     vanilla


Procedure
Prepared by Imported Recipes


Raspberry Marscarpone Filling


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
2     No Unit     containers Marscarpone
1     cup     Raspberry Coulis_Inv
¼     cup     powdered sugar


Procedure
Prepared by Imported Recipes


Raspberry Port 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     port
1     No Unit     salt and pepper 1 apples
¼     cup     beef stock (reserve 1 1/3 cup liquid)
1     No Unit     seeded raspberry puree cup
¼     cup     honey
2     No Unit     minced Garlic teasopons
0     No Unit     taste salt and pepper


Procedure
Prepared by Imported Recipes


Raspberry Port Sauce for Lamb


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     port
12         sliced garlic cloves apples
¼     cup     beef stock (reserve 1 1/3 cup liquid)
1     cup     seeded raspberry pureed
¼     cup     honey
2     tsp     minced garlic
2         salt and pepper 1


Procedure
Prepared by Imported Recipes


Raspberry 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
4     cup     (homemade) chicken stock
1     pt     pureed raspberries apples
½     cup     honey (reserve 1 1/3 cup liquid)
1     No Unit     minced Garlic teaspoon
3     No Unit     finely chopped Oregano tablespoons
3     No Unit     finely chopped thyme tablespoons
3     No Unit     cornstarch


Procedure
Prepared by Imported Recipes


Raspberry 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
4     cup     chicken stock
2     cup     dry white wine apples
1     pt     pureed raspberries (reserve 1 1/3 cup liquid)
½     cup     honey
1     tsp     minced garlic
3     tbl     chopped fresh oregano
3     tbl     chopped fresh thyme
3         cornstarch
3         salt and pepper 1


Procedure
Prepared by Imported Recipes


Raspberry Sauce for Pork


Categories _1_Spring, _2_Summer, 6-Sauces
Locations
PLU

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

Plate/Store
Tools

Quantity     Unit     Ingredient
2     cup     chicken stock
2     tsp     minced garlic apples
1     tbl     chopped thyme (reserve 1 1/3 cup liquid)
1     tbl     olive oil
2     cup     raspberries
½     cup     white wine
0.33     cup     honey
0         salt and pepper 1


Procedure
Prepared by Imported Recipes


Raspberry Tart


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     tsp     salt
1     tsp     baking powder 1
2     cup     butter
2     No Unit     water
2     No Unit     raspberries (chiffonade)
2     No Unit     flour


Procedure
Prepared by Imported Recipes


Raspberry White Wine


Categories
Locations
PLU

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

Plate/Store
Tools

Quantity     Unit     Ingredient
3     pt     raspberries
1     bottle     white wine
3     tbl     minced peeled garlic
½     cup     extra fine granulated sugar
1     cup     minced onion
    to taste     salt and pepper
¼     cup     verjus
1     cup     honey
8     cake     house chicken stock
2     ea     bay leaves


Procedure
  • saute onion, garlic, and bay leaves
  • Combine ingredients in saucepan
  • Reduce by half.
  • puree
  • Thicken with corn starch

Prepared by Red Newt


Ratatouille Phyllo Cups


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

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

Plate/Store
Tools

Quantity     Unit     Ingredient
12     tbl     olive oil
1         chopped eggplant apples
1         chopped large onion (reserve 1 1/3 cup liquid)
1         chopped medium green pepper
3         chopped garlic cloves
1     tsp     dried thyme
3     tbl     tomato paste liquid
¼     tsp     cayenne pepper
0         phyllo sheets
12     tsp     grated parmesan cherry tomatoes)
    cup     grated mild provolone
6         plum tomatoes
2         chopped medium zucchinis cups)
2         butter tarragon)


Procedure
Prepared by Imported Recipes


Ravioli


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

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

Plate/Store
Tools

Quantity     Unit     Ingredient
1     cup     Ingredients


Procedure
Prepared by Imported - need recipe


Ravioli Dough


Categories
Locations
PLU

Yield   3 lb     Prep  
Portion Size   ¾ oz     Cook  
Num Portions   64     Finish  
          Shelf  

Plate/Store
Tools

Quantity     Unit     Ingredient
2     lb     all purpose flour
24     ea     yolks only egg
4     ea     whole egg
2     fl oz     whole milk
2     tbl     olive extra virgin oil
1     tsp     kosher salt


Procedure
  • whisk eggs, yolks, milk, olive oil and salt in a bowl
  • mix flour with hook on low speed and add liquid slowly until dough forms a ball
  • rest 10 minutes, then roll out.

Prepared by Red Newt


Ravioli Dough, whole wheat


Categories
Locations
PLU

Yield   3 lb     Prep  
Portion Size   3 lb     Cook  
Num Portions   1     Finish  
          Shelf  

Plate/Store
Tools

Quantity     Unit     Ingredient
1     lb     all purpose flour
1     lb     wheat organic flour
24     ea     yolks only egg
4     ea     whole egg
2     fl oz     milk
2     tbl     olive extra virgin oil
1     tsp     kosher salt


Procedure
Prepared by Red Newt


Ravioli filling - Kuyahoora Kalamata


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

Yield   4 lb     Prep  
Portion Size   1 oz     Cook  
Num Portions   64     Finish  
          Shelf  

Plate/Store
Tools

Quantity     Unit     Ingredient
40     oz     chevre cheese
16     oz     cream, kuyahoora cheese
6     oz     kalamata, pitted olives
4     oz     roasted, inhouse garlic
½     oz     fresh basil
64     ea     Ravioli Dough


Procedure
  • mix all ingredients in mixer with paddle
  • adjust parsley and basil amounts if needed.
  • adjust salt and pepper to taste (measure for big batch)

Prepared by Imported Recipes


Ravioli filling - Mama mia Ricotta


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

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

Plate/Store
Tools

Quantity     Unit     Ingredient
3     lb     ricotta
2     cup     mama mia cheese cups Mascarpone
2     cup     chopped roasted tomatoes
1     tbl     rosemary
    tbl     garlic


Procedure
Prepared by Imported Recipes


Ravioli filling - pork tenderloin


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     mascarpone
1     tbl     minced garlic cups Mascarpone
¼     cup     caremelized onions
4     cup     pork tenderloin
1     tbl     minced ginger
1     tbl     thyme patted dry
1         salt and papper


Procedure
Prepared by Imported Recipes


Ravioli filling - pumpkin and dried cranberry


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
3     lb     mascarpone
2     lb     pumpkin Red)
¼     cup     pureed roasted garlic
¼     tsp     nutmeg
1     tbl     sage pureed
¼     tsp     cloves chopped
2     cup     dried cranberries
2     No Unit     salt and pepper to taste


Procedure
Prepared by Imported Recipes


Ravioli filling - pumpkin, chevre and dried cranberry


Categories _3_Fall, 0-CB-FirstDraft
Locations
PLU

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

Plate/Store
Tools

Quantity     Unit     Ingredient
3     lb     chevre cheese
2     lb     long island cheese pumpkin
¼     cup     roasted, inhouse garlic
¼     tsp     ground nutmeg
1     tbl     fresh sage
¼     tsp     ground cloves
2     cup     dried cranberries
2     No Unit     salt and pepper to taste


Procedure
Prepared by Culinary Software Services


Ravioli filling - roasted beet


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
3     cup     finely chopped roasted beets
1     lb     mascarpone Red)
2     lb     chevre
2     tbl     minced garlic
4     cup     chiffonade chard (wilted with salt and pepper) pureed


Procedure
Prepared by Imported Recipes


Ravioli Filling Blueberry Fennel


Categories
Locations
PLU

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

Plate/Store
Tools

Quantity     Unit     Ingredient
1     lb     chevre cheese
1     lb     cream cheese
4     tbl     minced peeled garlic
2     pt     blueberries
2     tbl     chopped fresh sage
2     cup     roasted fennel bulb
3     tbl     chopped fennel greens


Procedure
Prepared by David Whiting


Ravioli Filling Chevre`


Categories
Locations
PLU

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

Plate/Store
Tools

Quantity     Unit     Ingredient
2     lb     chevre cheese
2     cup     sliced black pitted olives
1     cup     Onions Carmelized
2     cup     chopped fresh spinach
1     lb     cream cheese
1     tsp     fresh sage
2     tsp     fresh thyme
1     tbl     minced peeled garlic
0     pinch     salt and pepper


Procedure
Prepared by David Whiting


Ravioli Filling Plum Shitake Chevre


Categories
Locations
PLU

Yield   lb     Prep  
Portion Size   2 oz     Cook  
Num Portions   36     Finish  
          Shelf  

Plate/Store
Tools

Quantity     Unit     Ingredient
2     lb     chevre cheese
2     cup     chopped plum sauteed
1     lb     cream cheese
1     tsp     fresh sage
2     tsp     fresh thyme
1     tbl     minced peeled garlic
0     pinch     salt and pepper


Procedure

Recipe made up by Dave!!!!!


Prepared by Imported Recipes



Ravioli Filling Rhubarb Chevre


Categories
Locations
PLU

Yield   6 lb     Prep  
Portion Size   0     Cook  
Num Portions   0     Finish  
          Shelf  

Plate/Store
Tools

Quantity     Unit     Ingredient
2     tbl     margarine
6     cup     chopped fresh rhubarb
0.33     cup     minced peeled garlic
½     cup     sugar
3     lb     chevre cheese
1     lb     softened cream cheese
½     cup     chopped lovage
0     No Unit     salt and pepper


Procedure
  • Caramelize rhubarb in margarine and sugar. Add garlic toward the end. Allow to cool.
  • Mix in cheeses and lovage.
  • Season to taste.

Prepared by David Whiting


Ravioli Filling Sweet Potato


Categories
Locations
PLU

Yield   lb     Prep  
Portion Size   1.8 oz     Cook  
Num Portions   40     Finish  
          Shelf  

Plate/Store
Tools

Quantity     Unit     Ingredient
1     lb     mascarpone cheese
3     lb     sweet potato
2     cup     chopped dried cranberries
½     tsp     chopped fresh sage
1     tsp     chopped fresh thyme
1     tbl     minced peeled garlic
4     pinch     salt and pepper
2     cup     coarsley chopped swiss chard


Procedure
Prepared by Red Newt


Ravioli filling- three cheese


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

Yield   3 lb     Prep  
Portion Size   1 oz     Cook  
Num Portions   48     Finish  
          Shelf  

Plate/Store
Tools

Quantity     Unit     Ingredient
32     oz     ricotta cheese
8     oz     chevre cheese
8     oz     parmesan cheese shredded
1     oz     peeled garlic minced
0.2     oz     fresh basil
½     oz     Italian parsley
1     pinch     kosher salt
1     pinch     ground black pepper


Procedure
  • mix all ingredients in mixer with paddle
  • adjust parsley and basil amounts if needed.
  • adjust salt and pepper to taste (measure for big batch)

Prepared by Imported Recipes


Ravioli Filling, Cranberry Chevre


Categories
Locations
PLU

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

Plate/Store
Tools

Quantity     Unit     Ingredient
    cup     dried cranberries
5     lb     chevre cheese
1     lb     cream cheese
4     ea     fennel bulb
8     oz     fresh spinach
2     cup     Roasted Garlic
1     tbl     minced peeled garlic
1     tbl     minced fresh sage
    to taste     salt and pepper


Procedure
  • Wrap fennel bulbs in foil and roast approximately one hour.
  • Mince cranberries, spinach, and fennel
  • Puree roasted garlic until smooth.
  • Combine all ingredients and mix well.

Prepared by David Whiting


Ravioli Filling, Cranberry Parsnip Chevre


Categories
Locations
PLU

Yield   10 lb     Prep  
Portion Size   0     Cook  
Num Portions   0     Finish  
          Shelf  

Plate/Store
Tools

Quantity     Unit     Ingredient
2     cup     dried cranberries
3     lb     chevre cheese
1     lb     cream cheese
8     cup     chopped, roasted, pureed parsnip
½     cup     Roasted Garlic
2     tbl     fresh thyme
1     tsp     ground nutmeg
    to taste     salt and pepper


Procedure
  • Cover parsnips with foil and roast approximately one hour.
  • Mince cranberries, spinach, and parsnips
  • Puree roasted garlic until smooth.
  • Combine all ingredients and mix well.

Prepared by Red Newt


Ravioli Filling, Fennel Cream Cheese


Categories
Locations
PLU

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

Plate/Store
Tools

Quantity     Unit     Ingredient
3     cup     trimmed, minced fennel bulb
8     oz     minced peeled shallots
1     lb     ricotta cheese
3     lb     cream cheese
5     tsp     lemon zest
2     tbl     chopped fresh rosemary
¼     cup     fresh lemon juice
    to taste     salt and pepper


Procedure
  • Saute fennel and shallots until soft.
  • Soften cream cheese.
  • Combine all ingredients ina large bowl and mix well.

Prepared by Red Newt


Ravioli, Beet and mascarpone


Categories
Locations
PLU

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

Plate/Store
Tools

Quantity     Unit     Ingredient
3     cup     roasted, pureed beets
    lb     ricotta cheese
1     lb     mascarpone cheese
1     tsp     caraway seeds
1     tsp     ground nutmeg
1     cup     honey


Procedure
  • combine all in a bowl, mix well

Prepared by Culinary Software Services


Ravioli, Parsnip Cranberry


Categories
Locations
PLU

Yield   64 ea     Prep  
Portion Size   0     Cook  
Num Portions   0     Finish  
          Shelf  

Plate/Store
Tools

Quantity     Unit     Ingredient
3     lb     Ravioli Dough
    lb     Cranberry Parsnip Chevre Ravioli Filling


Procedure
Prepared by David Whiting


Ravioli, Plum Shitake Chevre


Categories
Locations
PLU

Yield   64 ea     Prep  
Portion Size   5 ea     Cook  
Num Portions   12.8     Finish  
          Shelf  

Plate/Store
Tools

Quantity     Unit     Ingredient
3     lb     Ravioli Dough
    lb     Ravioli Filling Plum Shitake Chevre


Procedure
Prepared by Imported Recipes


Ravioli, pumpkin, chevre, dried cranberry


Categories
Locations
PLU

Yield   lb     Prep  
Portion Size   1 oz     Cook  
Num Portions   72     Finish  
          Shelf  

Plate/Store
Tools

Quantity     Unit     Ingredient
3     lb     whole wheat Ravioli Dough
    lb     chevre and dried cranberry Ravioli filling - pumpkin


Procedure
Prepared by David Whiting


Recipe Name _______________________________________


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
0     ea     ________________________________
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0     ea     ________________________________
0     ea     ________________________________
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0     ea     ________________________________
0     ea     ________________________________


Procedure

Procedure / Comments:


Prepared by Imported Recipes



Red Chili 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     vegetable stock
1     lb     pureed can Muir Glen tomatoes cups Mascarpone
½     cup     minced onion
1     tbl     minced garlic
½     cup     tomato paste
1     tbl     Worcestshire Sauce patted dry
1     pinch     dried red pepper
1         salt and pepper 1


Procedure
Prepared by Imported Recipes


Red eye gravy


Categories
Locations
PLU

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

Plate/Store
Tools

Quantity     Unit     Ingredient


Procedure
Prepared by David Whiting


Red Onion and Currant Confit


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         sliced red onion large
½     cup     currants cups Mascarpone
½     cup     red wine
¼     cup     red wine vinegar
¼     cup     water
½     tsp     salt patted dry
¼     tsp     pepper


Procedure
Prepared by Imported Recipes


Red Onion and Currant Confit


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

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

Plate/Store
Tools

Quantity     Unit     Ingredient
4     tbl     olive oil
2         large Onions cups Mascarpone
½     cup     red wine
¼     cup     red wine vinegar
¼     cup     water
2     tsp     sugar patted dry
½     tsp     salt
¼     tsp     pepper


Procedure
Prepared by Imported Recipes


Red Onion and Currant Confit for Beef


Categories
Locations
PLU

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

Plate/Store
Tools

Quantity     Unit     Ingredient
4     tbl     olive oil
2         sliced large red onions cups Mascarpone
½     cup     currants
½     cup     red wine
¼     cup     red wine vinegar
¼     cup     water
2     tsp     sugar
½     tsp     salt
¼     tsp     pepper


Procedure
Prepared by Imported Recipes


Red Pepper 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     No Unit     10 can roasted red peppers pound
1     lb     silken tofu apples
2     tbl     garlic (reserve 1 1/3 cup liquid)
½     No Unit     fresh basil cup
½     No Unit     fresh, chopped parsley cup
0     No Unit     salt and pepper 1


Procedure
Prepared by Imported Recipes


Red Potato Salad with Roasted Corn, Scallions and Sweet Red Pepper


Categories _3_Fall, 0-CB-2008, 3-Salads
Locations
PLU

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

Plate/Store
Tools

Quantity     Unit     Ingredient
1     cup     Ingredients


Procedure
Prepared by Imported - need recipe


Red Rice Bundles


Categories 1-Appetizer
Locations
PLU

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

Plate/Store
Tools

Quantity     Unit     Ingredient
2     lb     bag red rice
2     cup     golden raisins cups Mascarpone
4         diced white onions
6         julienned carrots
1     tsp     sage
1         teaspon thyme
1         salt and pepper 1
1         swiss chard
2     tbl     minced garlic


Procedure
Prepared by Imported Recipes


Red Wine Currant Sauce


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

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

Plate/Store
Tools

Quantity     Unit     Ingredient
2     cup     red wine
1     No Unit     minced Garlic tablespoon radicchio)
1     No Unit     salt and pepper 1


Procedure
Prepared by Imported Recipes


Red Wine Currant Sauce for Pork


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     demi
2     cup     red wine cups Mascarpone
1     tbl     minced garlic
1     tbl     chopped fresh sage
1     tbl     chopped fresh thyme
2     cup     currants patted dry
½     cup     honey
1     tbl     cornstarch


Procedure
Prepared by Imported Recipes


Red Wine Garlic Sauce


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

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

Plate/Store
Tools

Quantity     Unit     Ingredient
2     tbl     minced and sauteed garlic
2     cup     red wine radicchio)
1     gal     beef demi
1     No Unit     salt and pepper 1 liquid)
1     No Unit     cornstarch pureed


Procedure
Prepared by Imported Recipes


Red Wine Sauce for Pasta


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         bottles red wine
2     cup     vegetable stock cups Mascarpone
1     tbl     minced garlic
¼     cup     chopped oregano
¼     cup     chopped basil
¼     cup     honey patted dry
0         salt and pepper 1


Procedure
Prepared by Imported Recipes


Relish Ramp


Categories
Locations
PLU

Yield   6 cup     Prep  
Portion Size   0     Cook  
Num Portions   0     Finish  
          Shelf  

Plate/Store
Tools

Quantity     Unit     Ingredient
8     cup     chopped ramp
1     ea     chopped yellow onion
2     cup     diced red bell pepper
½     cup     white wine
1     tbl     minced peeled garlic
2     tbl     chopped fresh thyme
2     tsp     zest only orange
0     No Unit     salt and pepper


Procedure
Prepared by David Whiting


Relish, Cherry Hazelnut


Categories
Locations
PLU

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

Plate/Store
Tools

Quantity     Unit     Ingredient
2     cup     diced yellow onion
3     tbl     minced peeled garlic
6     cup     dried cherries
4     cup     red wine
1     tbl     sugar
3     cup     toasted skinless hazelnuts
0     No Unit     salt and pepper
2     tbl     chopped fresh thyme
1     tbl     chopped fresh sage


Procedure
  • Saute onions in oil until soft.
  • Add cherries, wine, and sugar and simmer until cherries have absorbed the liquid.
  • Stir in toasted hazelnuts, add herbs, taste and adjust.

Prepared by David Whiting


Remoulade Sauce


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

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

Plate/Store
Tools

Quantity     Unit     Ingredient
0.33     bag     chopped wash and trim parsley
2     cup     chopped capers
½     cup     lemon juice
8     cup     mayonnaise
½     tsp     cayenne pepper
1     tbl     paprika
    to taste     salt and pepper


Procedure
  • Combine all ingredients and mix until well incorporated.

Prepared by Imported Recipes


Remoulade Sauce for Salmon Wraps


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     chopped wash and trim parsley
½     cup     chopped capers
2     No Unit     diced small red onion
½     cup     juiced lemon
8     cup     mayonnaise
1     tbl     paprika
½     tsp     cayenne pepper
0     No Unit     salt and pepper


Procedure
Prepared by Imported Recipes


Rhubarb almond relish


Categories
Locations
PLU

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

Plate/Store
Tools

Quantity     Unit     Ingredient
12     cup     chopped rhubarb
1     cup     slivered almonds
½     cup     white wine
2     tbl     canola oil
1     cup     sugar
1     tbl     minced garlic
3     tbl     fresh thyme


Procedure
  • in med size pot add all ingredients except fresh herbs
  • on med heat, cook until squishy    
  • add fresh thyme
  • s+p to taste

Prepared by Culinary Software Services


Rhubarb and Apple Cobbler


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


Rhubarb Bake


Categories _1_Spring, 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
40     cup     rhubarb
10     cup     sugar
6     tbl     vanilla adjust to taste
2     cup     cornstarch
40     cup     all- purpose flour
30     No Unit     uncooked oatmeal cups
20     No Unit     melted butter cups
¾     cup     cinnamon


Procedure
Prepared by Imported Recipes


Rhubarb Cobbler


Categories
Locations
PLU

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

Plate/Store
Tools

Quantity     Unit     Ingredient
3     oz     Rhubarb Cobbler Filling
1     oz     Crumble For Cobbler


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

Prepared by David Whiting


Rhubarb Cobbler Filling


Categories
Locations
PLU

Yield   6 lb     Prep  
Portion Size   4 oz     Cook  
Num Portions   24     Finish  
          Shelf  

Plate/Store
Tools

Quantity     Unit     Ingredient
4     lb     fresh rhubarb
2     lb     sugar
2     oz     organic cornmeal
½     tsp     ground nutmeg
1     tsp     ground cinnamon
2     tbl     vanilla extract
¼     tsp     salt


Procedure
  • Combine ingredients into a large bowl and mix well by hand.
  • store in sealed container in cooler. use to make baked cobbler to order.

Prepared by Red Newt


Rhubarb Macademia Nut Bread Stuffing


Categories _1_Spring, 9-Other
Locations
PLU

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

Plate/Store
Tools

Quantity     Unit     Ingredient
1     cup     Ingredients


Procedure
Prepared by Imported - need recipe


Rhubarb Sage sauce


Categories _1_Spring, 6-Sauces
Locations
PLU

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

Plate/Store
Tools

Quantity     Unit     Ingredient
1     cup     Ingredients


Procedure
Prepared by Imported - need recipe


Rhubarb Sauce


Categories _1_Spring, 6-Sauces
Locations
PLU

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

Plate/Store
Tools

Quantity     Unit     Ingredient
½     lb     butter
8     cup     rhubarb
1     tbl     salt and pepper 1
1     No Unit     chicken stock
1     No Unit     fresh, chopped thyme tablespoon


Procedure
Prepared by Imported Recipes


Rhubarb Sauce for Chicken


Categories _1_Spring, 6-Sauces
Locations
PLU

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

Plate/Store
Tools

Quantity     Unit     Ingredient
½     lb     unsalted butter
8     cup     chopped rhubarb
1     tbl     minced garlic
4     cup     chicken stock
1     tbl     chopped fresh thyme
1     tbl     honey
1     No Unit     salt and pepper 1


Procedure
Prepared by Imported Recipes


Rhubarb Tart with Raspberry Sauce


Categories _1_Spring, 5-Desserts
Locations
PLU

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

Plate/Store
Tools

Quantity     Unit     Ingredient
1     cup     Ingredients


Procedure
Prepared by Imported - need recipe


Rhubarb Tart with Raspberry Sauce and Whipped Cream


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
1     cup     Ingredients


Procedure
Prepared by Imported - menu titles only


Rhubarb Vinaigrette


Categories _1_Spring, 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
20     cup     rhubarb
4     cup     white wine
4     cup     apple cider vinegar
    cup     sugar
6     tbl     minced garlic
6     No Unit     salt and pepper 1
10     cup     canola oil


Procedure

cook rhubarb and garlic down until very soft

in a large bowl add rhubarb, vinegar, wine, sugar, and s+p

bermix

while continuously mixing, slowly add oil until all in incorporated


Prepared by Imported Recipes



Rhubarb White Wine Sauce


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

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

Plate/Store
Tools

Quantity     Unit     Ingredient
1     cup     Ingredients


Procedure
Prepared by Imported - need recipe


Riccotta Cheese Filling


Categories
Locations
PLU

Yield   5 lb     Prep  
Portion Size   0     Cook  
Num Portions   0     Finish  
          Shelf  

Plate/Store
Tools

Quantity     Unit     Ingredient
6     lb     ricotta cheese 2 tubs
2     cup     grated parmesan cheese
¼     cup     dried parsley
1     oz     minced peeled garlic
1     tbl     dried oregano
1     tbl     dried basil
3     ea     egg


Procedure
  • Combine ingredients and mix well by hand.

Prepared by Red Newt


Rice Jade Blend


Categories
Locations
PLU

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

Plate/Store
Tools

Quantity     Unit     Ingredient
    cup     water
2     oz     fresh oregano
1     oz     fresh thyme
3     oz     fresh basil
¼     lb     butter
1     bag     jade blend rice
    to taste     salt and pepper
1     tbl     lemon zest


Procedure
Prepared by David Whiting


Rice Rio Medley


Categories
Locations
PLU

Yield   15 cup     Prep  
Portion Size   ½ cup     Cook  
Num Portions   30     Finish  
          Shelf  

Plate/Store
Tools

Quantity     Unit     Ingredient
1     bag     Rio Medley rice
2     qt     water
¼     lb     butter
1     tbl     dried basil
1     tbl     dried oregano
½     tbl     dried thyme
    to taste     salt and pepper


Procedure
Prepared by Red Newt


Rice, Caribbean


Categories
Locations
PLU

Yield   16 cup     Prep  
Portion Size   0     Cook  
Num Portions   0     Finish  
          Shelf  

Plate/Store
Tools

Quantity     Unit     Ingredient
4     cup     basmati rice
8     cup     water
2     cup     diced red onion
2     tbl     minced peeled garlic
½     cup     diced green chiles
1     cup     diced red bell pepper
2     cup     roasted, diced pineapple chunks
0         salt and pepper
0         ground cloves


Procedure
Prepared by David Whiting


Rice, wild and basmati


Categories
Locations
PLU

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

Plate/Store
Tools

Quantity     Unit     Ingredient
4     cup     basmati rice
8     cup     vegetable Stock
3     cup     wild rice
12     cup     water
1     oz     dried basil
1     oz     dried thyme
1     oz     dried oregano
1     tbl     salt and pepper


Procedure
  • make wild and basmati rice seperately and combine
  • bring liquid to a boil
  • add salt, pepper, and herbs to each
  • Basmati: add rice, return to boil, turn to simmer, cap, simmer 10 minutes, turn off heat and leave on stove
  • Wild: add rice, bring to simmer, cap, simmer for 30 minutes, drain just as rice is starting to bloom
  • spread rice on sheet pan to cool
  • combine mixture

Prepared by David Whiting


Ricotta Torte


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
6     cup     ricotta cheese
6     No Unit     egg whites cups Mascarpone
2     tbl     chopped fresh thyme
2     No Unit     zested lemons
½     cup     chopped and sauteed leeks
2     tbl     olive oil patted dry
2     No Unit     salt and pepper 1


Procedure
Prepared by Imported Recipes


Riesling apple Cider Syrup


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
0     pinch     edients
2     cup     Riesling
1     cup     apple cider Red)
    cup     dark brown sugar
2     No Unit     pinch of salt


Procedure
Prepared by Imported Recipes


Riesling Butter Sauce


Categories
Locations
PLU

Yield   48 fl oz     Prep  
Portion Size   3 fl oz     Cook  
Num Portions   16     Finish  
          Shelf  

Plate/Store
Tools

Quantity     Unit     Ingredient
1     lb     unsalted butter
4     oz     peeled garlic
4     oz     peeled shallots
½     oz     kosher salt
24     oz     riesling wine
4     oz     white verjus


Procedure

Prepared by David Whiting


Risotto


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

Yield   2 qt     Prep  
Portion Size   4 fl oz     Cook  
Num Portions   16     Finish  
          Shelf  

Plate/Store
Tools

Quantity     Unit     Ingredient
2     ea     diced yellow onion
1     tbl     minced peeled garlic
0.33     cup     olive oil
    cup     arborio rice
6     cup     house chicken stock
¾     cup     white wine
1     tsp     saffron
1     No Unit     salt and pepper


Procedure
Prepared by Imported Recipes


Risotto - Lemon Dill


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

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

Plate/Store
Tools

Quantity     Unit     Ingredient
2         chopped small medium size onions
1     tbl     minced garlic cups Mascarpone
0.33     cup     olive oil
    cup     arborio rice pureed)
6     cup     chicken or vegetable stock pureed
¾     cup     white wine
2         lemons - Zest sliced)
1     tbl     fresh dill
1         salt and pepper 1 chiffonade


Procedure
Prepared by Imported Recipes


Risotto Cake with Mushrooms and Ramps and a Roasted Tomato Sauce $8


Categories 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


Risotto Cakes


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

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

Plate/Store
Tools

Quantity     Unit     Ingredient
4     ea     finely diced yellow onion
¾     cup     olive oil
5     cup     arborio rice
12     cup     warm veg stock
    cup     white wine
1     tsp     saffron
6     oz     cold Risotto


Procedure
Prepared by Imported Recipes


Risotto Cakes, Butternut Squash


Categories
Locations
PLU

Yield   33 ea     Prep  
Portion Size   0     Cook  
Num Portions   0     Finish  
          Shelf  

Plate/Store
Tools

Quantity     Unit     Ingredient
5     cup     arborio rice
½     cup     olive extra virgin oil
2     cup     diced leek
3     cup     diced butternut squash
2     cup     chevre cheese
1     tsp     saffron
1     tbl     minced peeled garlic
12     cup     veg stock
    cup     white wine
½     tsp     saffron


Procedure
  • 4 oz cakes, grey scoop (for chef's table) x2 for dinner portion

Prepared by David Whiting


Risotto, Apple Gorgonzola


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

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

Plate/Store
Tools

Quantity     Unit     Ingredient
4     cup     diced yellow onion
3     tbl     minced peeled garlic
½     cup     olive oil
5     cup     arborio rice
12     cup     house chicken stock
    cup     white wine
1     tsp     saffron
4     cup     Honey Crisp apples
4     cup     gorgonzola cheese
3     tbl     olive oil
0     No Unit     salt and pepper


Procedure
Prepared by Imported Recipes


Roasted asperagus philo triangle filling


Categories
Locations
PLU

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

Plate/Store
Tools

Quantity     Unit     Ingredient
3     lb     cream cheese
4     cup     diced, oven roasted asparagus
2     cup     sauteed leek
2     cup     chopped spinach
2     tbl     honey
1     ea     juiced and zested lemon
1     ea     juiced and zested orange
2     tbl     chopped fresh thyme
2     tbl     chopped fresh sage
2     tsp     chili powder


Procedure

-soften cream cheese

-in mixer; add everything except asperagus and leeks

-mix well

-fold in leeks and asperagus


Prepared by Culinary Software Services



Roasted Beet and horseradish Gnocchi


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

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

Plate/Store
Tools

Quantity     Unit     Ingredient
1     cup     Ingredients


Procedure
Prepared by Imported - need recipe


Roasted Beet Orange Sauce


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

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

Plate/Store
Tools

Quantity     Unit     Ingredient
4     cup     pureed roasted beets
2     cup     chicken stock Red)
2         zest and juice of 1 orange
1     tbl     chopped fresh thyme
2         cloves roasted garlic pureed
½     cup     honey chopped
2     cup     red wine
2         salt and pepper 1


Procedure
Prepared by Imported Recipes


Roasted Beet Vinaigrette


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

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

Plate/Store
Tools

Quantity     Unit     Ingredient
4     cup     coarsley chopped chiogga beets
3     cup     olive oil
1     cup     white wine
½     cup     white wine vinegar
¾     cup     honey
1     tsp     minced peeled garlic
0     No Unit     salt and pepper


Procedure
  • Preheat oven to 375.
  • Spray sheet pan with non-stick coating.
  • Layer sheet pan with chopped beets.
  • Sprinkle beets with olive oil, salt and pepper.
  • Roast covered for 30 to 40 minutes until soft.
  • Allow to cool.
  • Using a food processor, add 4 cups of roasted beets. 1/2 cup olive oil, and 1/2 cup white wine.
  • Puree until smooth.
  • In a large bowl, add 2 1/4 cups olive oil, 1/2 cup white wine vinegar, 3/4 cup honey, 2 cups beet puree, garlic, salt, and pepper. Whisk until well blended.
  • Taste and adjust.


Prepared by Imported Recipes



Roasted Beet Vinaigrette (small)


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

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

Plate/Store
Tools

Quantity     Unit     Ingredient
2     cup     coarsley chopped chiogga beets
    cup     olive oil
4     fl oz     white wine
2     fl oz     white wine vinegar
3     fl oz     honey
½     tsp     minced peeled garlic
0     No Unit     salt and pepper


Procedure
  • Preheat oven to 375.
  • Spray sheet pan with non-stick coating.
  • Layer sheet pan with chopped beets.
  • Sprinkle beets with olive oil, salt and pepper.
  • Roast covered for 30 to 40 minutes until soft.
  • Allow to cool.
  • Using a food processor, add 4 cups of roasted beets. 1/2 cup olive oil, and 1/2 cup white wine.
  • Puree until smooth.
  • In a large bowl, add 2 1/4 cups olive oil, 1/2 cup white wine vinegar, 3/4 cup honey, 2 cups beet puree, garlic, salt, and pepper. Whisk until well blended.
  • Taste and adjust.


Prepared by Red Newt



Roasted Bell peppers with basil and balsamic vin.


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

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

Plate/Store
Tools

Quantity     Unit     Ingredient
3         red bell pepper
    tbl     olive oil cups Mascarpone
    tbl     match sized orange peel strips
12         large fresh basil leaves
½     tsp     minced garlic
0         salt and pepper 1 patted dry


Procedure
Prepared by Imported Recipes


Roasted Butternut Squash, Beet and Leek Compote


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

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

Plate/Store
Tools

Quantity     Unit     Ingredient
1     cup     Ingredients


Procedure
Prepared by Imported - need recipe


Roasted Cayenne White Bean Hummus


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
0     pinch     edients
4     cup     White beans
4     cup     garbanzo beans cups Mascarpone
1     cup     roasted cayenne peppers
½         minced garlic
1     cup     roasted garlic
0.33     cup     tahini
¼     cup     chopped fresh cilantro
¼     cup     chopped fresh parsley
¼     cup     olive oil
0         zest of 1 lemon
0         juice of 1 lemon
0         salt and pepper 1


Procedure
Prepared by Imported Recipes


Roasted Corn Salsa


Categories _1_Spring, _2_Summer, 8-Compote
Locations
PLU

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

Plate/Store
Tools

Quantity     Unit     Ingredient
1     cup     Ingredients


Procedure
Prepared by Imported - need recipe


Roasted Eggplant


Categories
Locations
PLU

Yield   3 lb     Prep  
Portion Size   8 oz     Cook  
Num Portions   6     Finish  
          Shelf  

Plate/Store
Tools

Quantity     Unit     Ingredient
5     lb     eggplant
4     fl oz     olive extra virgin oil


Procedure
Prepared by David Whiting


Roasted Fennel and Beet Hummus with Toasted Pita Wedges


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

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

Plate/Store
Tools

Quantity     Unit     Ingredient
1     cup     Ingredients


Procedure
Prepared by Imported - menu titles only


Roasted Fennel and White Bean Hummus served with Corn Tortilla Chips


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

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

Plate/Store
Tools

Quantity     Unit     Ingredient
1     cup     Ingredients


Procedure
Prepared by Imported - menu titles only


Roasted Fennel White Bean Hummus


Categories _5_all season, 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
45     oz     great northern, can beans
0.33     cup     tahini
2     cup     roasted fennel bulb
4     tbl     minced peeled garlic
4     tbl     lemon juice
¼     cup     chopped fresh chives
0     No Unit     salt and pepper


Procedure
Prepared by Imported Recipes


Roasted Garlic


Categories
Locations
PLU

Yield   5 lb     Prep  
Portion Size   1 oz     Cook  
Num Portions   80     Finish  
          Shelf  

Plate/Store
Tools

Quantity     Unit     Ingredient
5     lb     peeled garlic


Procedure
  • Uses 2 -3 L of olive oil. Garlic infused oil is retained to use in crostini and other purposes. Can be reused for more garlic!
  • Combine garlic and olive oil in a half pan.
  • Cover with foil and roast at 375 degrees for about 45 minutes to an hour or until the garlic is soft throughout.
OR..
  • Put in saucepan, covered with olive oil.
  • simmer on low heat for about an hour, until garlic is soft
Retain Garlic infused oil


Prepared by David Whiting



Roasted Garlic and Dried Cranberry Sweet Potatoes


Categories _3_Fall, 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


Roasted Garlic and Herb Custards


Categories
Locations
PLU

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

Plate/Store
Tools

Quantity     Unit     Ingredient
6     ea     egg
½     cup     Roasted Garlic
0     No Unit     fresh thyme
0     No Unit     fresh sage
0     No Unit     fresh savory
    tsp     kosher salt
½     tsp     black pepper
    cup     heavy cream
    cup     veg stock


Procedure
  • Using food processor, blend garlic, eggs, herbs, and salt and pepper until smooth.
  • Add cream and pulse until blended.
  • Spray ramekin and set in shallow hotel pan.
  • Pour egg mixture into ramekins.
  • Pour hot water into hotel pan until it reaches a level half way up the ramekins.
  • Bake at 350 degrees in regular oven 15-20 minutes or until just set.

Prepared by Red Newt


Roasted Garlic Black Pepper Demi


Categories
Locations
PLU

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

Plate/Store
Tools

Quantity     Unit     Ingredient
6     oz     choped shallots
1     oz     garlic
1     cup     Roasted Garlic
3     qt     reduced brown veal stock 4 x
¼     oz     fresh thyme
¼     oz     fresh rosemary
1     tbl     butter
¼     cup     finely ground black pepper


Procedure

-sweat shallots and garlic in pot with butter

-add everything except pepper

-simmer untill desired thickness

-strain

-add pepper


Prepared by Culinary Software Services



Roasted Garlic Cream Cheese


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

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

Plate/Store
Tools

Quantity     Unit     Ingredient
3     lb     cream cheese
18     head     roasted garlic cups Mascarpone
¼     cup     chopped parsley
0         olive oil from roasted garlic
0         salt and pepper to taste


Procedure
Prepared by Imported Recipes


Roasted Garlic Cream Sauce


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

Yield   64 oz     Prep  
Portion Size   3 oz     Cook  
Num Portions   21.33     Finish  
          Shelf  

Plate/Store
Tools

Quantity     Unit     Ingredient
8     oz     roasted, inhouse garlic
48     fl oz     heavy cream
8     oz     cream, kuyahoora cheese
½     oz     kosher salt
1     tsp     ground black pepper


Procedure
  • Puree roasted garlic.
  • Add heavy cream and puree until thick and creamy.
  • Pour into heavy saucepan and add remainder of heavy cream.
  • Heat over medium heat
  • Add cream cheese to thicken but do not boil    
  • stick blend smooth
  • Add salt and pepper.

Prepared by Imported Recipes


Roasted Garlic Cream Sauce (8 servings)


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

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

Plate/Store
Tools

Quantity     Unit     Ingredient
¼     cup     roasted garlic
2     pt     heavy cream
2     No Unit     egg yolks whisked (to thicken)
2     No Unit     salt and pepper 1


Procedure
Prepared by Imported Recipes


Roasted Garlic Gorgonzola Dressing


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

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

Plate/Store
Tools

Quantity     Unit     Ingredient
1     cup     Ingredients


Procedure
Prepared by Imported - need recipe


Roasted Garlic Mousse


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

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

Plate/Store
Tools

Quantity     Unit     Ingredient
6         roasted garlic heads
2     cup     salt and pepper 1 cups Mascarpone
6         egg whites
5     tbl     flour
5     pinch     of Cream of Tartar


Procedure
Prepared by Imported Recipes


Roasted Garlic Peach 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
6     cup     chopped Peaches apples
2     cup     chicken stock (reserve 1 1/3 cup liquid)
3     cup     white wine
2     tbl     chopped fresh thyme
½     cup     roasted garlic
2     tbl     honey
2     No Unit     salt and pepper 1


Procedure
Prepared by Imported Recipes


Roasted Garlic Polenta


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

Yield   9 lb     Prep  
Portion Size   6 oz     Cook  
Num Portions   24     Finish  
          Shelf  

Plate/Store
Tools

Quantity     Unit     Ingredient
96     fl oz     water
2     lb     organic cornmeal
2     oz     salt
1     tbl     ground black pepper
32     fl oz     water
8     oz     Roasted Garlic
4     oz     unsalted butter


Procedure
  • Bring water to a boil
  • whisk together cornmeal, salt, pepper in 3 cups water
  • Add to boiling water
  • Turn down to simmer and stir for 20 minutes
  • Add roasted garlic. Stir.    
  • turn down and let simmer 40 minutes
  • add butter
  • Turn out onto shallow hotel pan lined with plastic wrap and chill.

Prepared by David Whiting


Roasted Garlic Red Pepper 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
5         heads roasted garlic
6     cup     roasted red peppers (rinsed) cups Mascarpone
2     cup     chicken stock
1     cup     white wine
0.33     cup     chopped fresh parsley
1     tbl     chopped fresh thyme patted dry
1         salt and pepper 1


Procedure
Prepared by Imported Recipes


Roasted Garlic Red Wine Sauce


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

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

Plate/Store
Tools

Quantity     Unit     Ingredient
1     cup     Ingredients


Procedure
Prepared by Imported - need recipe


Roasted Garlic Spinach Cream Sauce


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

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

Plate/Store
Tools

Quantity     Unit     Ingredient
1     cup     Ingredients


Procedure
Prepared by Imported - need recipe


Roasted Garlic Spinach 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


Roasted Garlic Vinaigrette


Categories
Locations
PLU

Yield   0 No Unit     Prep  
Portion Size   0 No Unit     Cook  
Num Portions   120     Finish  
          Shelf  

Plate/Store
Tools

Quantity     Unit     Ingredient
10     cup     olive oil
2     cup     white wine
2     cup     white wine vinegar
2     cup     roasted, pureed garlic
¼     cup     honey
1     cup     sugar
2     tbl     fresh parsley
2     tbl     fresh thyme
2     No Unit     salt and pepper to taste


Procedure
Prepared by Imported Recipes


Roasted Garlic Vinaigrette (12 servings)


Categories _5_all season, 0-CB-FirstDraft, 7-Dressing
Locations
PLU

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

Plate/Store
Tools

Quantity     Unit     Ingredient
1     cup     olive oil
4     tbl     white wine radicchio)
4     tbl     white wine vinegar
4     tbl     roasted, pureed garlic liquid)
2     tsp     honey pureed
2     tbl     sugar
1     tsp     fresh parsley
1     tsp     fresh thyme but do not process)
1     No Unit     salt and pepper to taste chiffonade


Procedure
Prepared by Imported Recipes


Roasted Jalapeno Hummus


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

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

Plate/Store
Tools

Quantity     Unit     Ingredient
8     cup     garbanzo beans
2     cup     roasted jalapenos radicchio)
½         minced garlic
1     cup     roasted garlic liquid)
0.33     cup     tahini pureed
¼     cup     chopped fresh cilantro
¼     cup     chopped fresh parsley
¼     cup     olive oil but do not process)
0         zest of 1 lemon chiffonade
0         juice of 1 lemon
0         salt and pepper 1


Procedure
Prepared by Imported Recipes


Roasted Jalapeno 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


Roasted Jalapeno 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
6         roasted jalapeno peppers
¾     cup     olive oil cups Mascarpone
4         egg yolks
¼     cup     heavy cream
1     tsp     minced garlic
¼     tsp     paprika patted dry
0         salt and pepper 1


Procedure
Prepared by Imported Recipes


Roasted Red Pepper and Ginger Hummus


Categories _5_all season, 0-CB-2008, 0-CB-FirstDraft, 1-Appetizer
Locations
PLU

Yield   0 No Unit     Prep  
Portion Size   0 No Unit     Cook  
Num Portions   40     Finish  
          Shelf  

Plate/Store
Tools

Quantity     Unit     Ingredient
0     pinch     edients
12     cup     White beans
12     cup     garbanzo beans cups Mascarpone
3     cup     drained roasted red peppers
1     cup     minced garlic pureed)
¾     cup     minced ginger stock
1     cup     tahini
¾     cup     chopped fresh parsley sliced)
¼     cup     olive oil
4     No Unit     zested and juiced lemons chiffonade
4     No Unit     to taste salt and pepper sauce


Procedure
Prepared by Imported Recipes


Roasted Red Pepper and Ginger Hummus (10 servings)


Categories
Locations
PLU

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

Plate/Store
Tools

Quantity     Unit     Ingredient
0     pinch     edients
3     cup     White beans
3     cup     garbanzo beans cups Mascarpone
¾     cup     drained roasted red peppers
¼     cup     minced garlic
3     tbl     minced ginger
¼     cup     tahini
3     tbl     chopped fresh parsley
1     tbl     olive oil
1         zested and juiced lemons
1         to taste salt and pepper


Procedure
Prepared by Imported Recipes


Roasted Red Pepper Bok Choy Chutney


Categories 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
48     oz     roasted red pepper
4     cup     bok choy cups Mascarpone
1     tbl     ginger
1     tsp     corriander
0.13     tsp     nutmet
0     No Unit     salt and pepper to taste
½     cup     white wine
2     cup     white onion
1     tbl     honey


Procedure
Prepared by Imported Recipes


Roasted Red Pepper Cheese 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         quartered small red onion
1     tsp     olive oil cups Mascarpone
7     oz     drained and rinsed roasted red peppers
12         basil leaves
12     oz     cream cheese


Procedure
Prepared by Imported Recipes


Roasted Red Pepper Curry Sauce


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
48     oz     canned Roasted red peppers
8     cup     veg stock cups Mascarpone
4     No Unit     bay leaves
4     No Unit     salt and pepper 1
2     tbl     minced garlic
2     tbl     curry powder
2     cup     red wine
2     tbl     dried parsley
2     tbl     honey


Procedure
Prepared by Imported Recipes


Roasted Red Pepper Pesto


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

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

Plate/Store
Tools

Quantity     Unit     Ingredient
8     oz     cans roasted red peppers (20 peppers roasted)
4     tbl     fresh basil cups Mascarpone
6     tbl     fresh parsley
3     tbl     minced garlic
1     cup     parmesan
1     cup     pine nuts patted dry
½     tbl     lemon juice
0         salt and pepper to taste


Procedure
Prepared by Imported Recipes


Roasted Red Pepper Relish


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

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

Plate/Store
Tools

Quantity     Unit     Ingredient
0     pinch     edients
2     cup     diced roasted red peppers
1     cup     diced green chiles cups Mascarpone
2     cup     chopped onion
1     tbl     minced garlic
1         olive oil
1         salt and pepper 1 patted dry
2     tbl     chopped basil


Procedure
Prepared by Imported Recipes


Roasted Red Pepper Sauce


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

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

Plate/Store
Tools

Quantity     Unit     Ingredient
1     ea     chopped onion
1     tbl     minced garlic
3     lb     roasted red pepper
2     tbl     chopped fresh parsley
2     tbl     chopped fresh thyme
2     tbl     sugar
¼     cup     dry red wine
0     No Unit     salt and pepper 1
1     tbl     olive oil
8     cup     veg stock


Procedure

-sweat onion and garlic in oil

-add wine, peppers, and veg stock

-simmer until peppers are very soft

-add remaining ingredients

-puree


Prepared by Imported Recipes



Roasted Red Pepper Spread


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

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

Plate/Store
Tools

Quantity     Unit     Ingredient
56     oz     canned Roasted red peppers
4     tbl     fresh basil cups Mascarpone
6     tbl     fresh parsley
3     tbl     minced garlic
1     cup     parmesan
½     tbl     lemon juice patted dry
0         salt and pepper to taste


Procedure
Prepared by Imported Recipes


Roasted Red Pepper White Wine Sauce


Categories
Locations
PLU

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

Plate/Store
Tools

Quantity     Unit     Ingredient
2     fl oz     olive extra virgin oil
16     oz     minced peeled shallots
2     can     roasted red pepper
4     bottle     white wine
3     qt     heavy cream
2     fl oz     kosher salt
1     tsp     white pepper
1     tsp     red habanero pepper sauce


Procedure
  • Sweat shallots in olive oil.
  • Add red peppers and white wine.
  • Simmer until peppers are very soft.
  • Puree.
  • Return to heat and reduce until very thick
  • Add heavy cream and seasoning.
  • Return to simmer for about 20 minutes or until desired thickness.
  • Adjust seasoning

Prepared by Red Newt


Roasted Red Pepper with Galric Scape Sauce (Vegan)


Categories
Locations
PLU

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

Plate/Store
Tools

Quantity     Unit     Ingredient
1     can     roasted red pepper
1     bottle     white wine
½     lb     chopped garlic scape
1     gal     veg stock
¾     cup     extra fine granulated sugar
    to taste     salt and pepper


Procedure
  • Simmer peppers and scapes in wine until scapes are very tender.
  • Bermix
  • Add remaining ingredients and simmer.
  • Adjust seasonings as flavors develop.

Prepared by Red Newt


Roasted Root Crops


Categories
Locations
PLU

Yield   4 lb     Prep  
Portion Size   6 oz     Cook  
Num Portions   10.67     Finish  
          Shelf  

Plate/Store
Tools

Quantity     Unit     Ingredient
1     lb     candy cane beets
1     lb     red potato
1     lb     potato yukon gold
1     lb     parsnip
1     lb     watermelon radish
4     fl oz     olive extra virgin oil
½     oz     salt


Procedure
  • Use mixed root crops - whatever is seasonal and good
  • halve and slice thin all veg
  • toss with olive oil and salt                
  • Roast covered at 400 degrees for 30 minutes.
  • Then uncover and roast for an additional 15 minutes or until tender.

Prepared by David Whiting


Roasted Roots and Cream


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     Roasted Root Crops
1     oz     fennel bulb
    oz     Roasted Garlic Cream Sauce
½     oz     asiago cheese
1     ea     Crostini


Procedure
  • lightly pack roasted root vegetables into large ramekin
  • layer raw, shaved fennel on top
  • ladel roasted garlic cream sauce over top
  • spinkle asiago cheese on top
  • bake at 450 for 12 minutes
  • serve on small side plate with one crostini

Prepared by David Whiting


Roasted Tomatillo and Garlic Salsa


Categories _1_Spring, _2_Summer, 8-Compote
Locations
PLU

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

Plate/Store
Tools

Quantity     Unit     Ingredient
4     cup     roasted tomatillos
4         roasted jalapenos apples
¼     cup     lime juice (reserve 1 1/3 cup liquid)
1     cup     diced red onion
1     tbl     minced garlic
1     pinch     sugar
1         salt and pepper 1


Procedure
Prepared by Imported Recipes


Roasted Tomato and Cheese Torte


Categories 1-Appetizer
Locations
PLU

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

Plate/Store
Tools

Quantity     Unit     Ingredient
    cup     bread crumbs cups Mascarpone
2     tbl     sesame seeds
4     tbl     melted butter
    lb     ricotta salata
3     lb     cream cheese
5         egg
1     tbl     minced garlic
2     cup     sour cream
1     cup     dry parmesan
2     tbl     chopped fresh thyme
2     tbl     chopped fresh basil
1     tbl     chopped fresh parsley
4         roasted and sliced roma tomateoes
4         salt and pepper 1


Procedure
Prepared by Imported Recipes


Roasted Tomato Chili 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


Roasted Tomato Chipolte Salsa


Categories _1_Spring, _2_Summer, 8-Compote
Locations
PLU

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

Plate/Store
Tools

Quantity     Unit     Ingredient
¼     cup     + 1 tablespoon olive oil
¼     cup     chopped red onion apples
2     lb     roma tomatoes (reserve 1 1/3 cup liquid)
4     tsp     minced garlic
½     cup     chopped cilantro
4     No Unit     chopped chipoltes in adobo
¼     cup     red wine vinegar
1     tbl     salt
¼     tsp     ground black pepper
1     tsp     sugar


Procedure
Prepared by Imported Recipes


Roasted Tomato Cream Sauce


Categories
Locations
PLU

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

Plate/Store
Tools

Quantity     Unit     Ingredient
10     lb     diced, oven roasted tomatoes
6     qt     heavy cream
½     cup     chopped fresh basil
    cup     Roasted Garlic


Procedure
  • Simmer roasted tomatoes in 2 qts of the heavy cream.
  • Add the basil and roasted garlic.
  • Bermix well
  • Add remaining cream.
  • Re-simmer
  • Adjust seasonings.

Prepared by Red Newt


Roasted Tomato Cumin 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         pureed roasted tomatoes cups
1     tsp     cumin cups Mascarpone
1         salt and pepper 1
1     cup     red wine
4     tbl     honey
1         minced thyme tablespoon patted dry


Procedure
Prepared by Imported Recipes


Roasted Tomato Cumin Sauce for Lamb


Categories _1_Spring, _2_Summer, 6-Sauces
Locations
PLU

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

Plate/Store
Tools

Quantity     Unit     Ingredient
2     cup     beef demi
4     cup     pureed roasted plum tomatoes apples
1     tsp     cumin (reserve 1 1/3 cup liquid)
1     cup     dry red wine
4     tbl     honey
1     tbl     minced fresh thyme
1         salt and pepper 1


Procedure
Prepared by Imported Recipes


Roasted Tomato Sauce


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
4     lb     roasted tomatoes
8     cup     veg stock
1     bottle     white wine
3     sprig     rosemary
1     tbl     sugar
2     tbl     minced peeled garlic
2     ea     fresh thyme
0     No Unit     salt and pepper to taste


Procedure
  • Roast tomatoes until they take on color.
  • Saute garlic in small amount of oil with tomatoes
  • Add wine, veg stock, rosemary, bay leaf, sugar, and salt and pepper.
  • Bring to a boil and simmer for an hour.
  • Stan, strain, and push pulp through the strainer
  • Add a little more rosemary and thyme as a finish.
  • Season to taste
  • Thicken wth 2 T cornstarch diluted in red wine.

Prepared by Imported Recipes


Roasted Tomato Sauce with Basil


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
10     lb     roasted tomatoes
1     gal     veg stock
2     bottle     white wine
5     oz     fresh basil
¼     cup     sugar
4     tbl     minced peeled garlic
0     No Unit     salt and pepper


Procedure
  • Roast tomatoes until they take on color.
  • Saute garlic in small amount of oil with tomatoes
  • Add wine, veg stock, rosemary, bay leaf, sugar, and salt and pepper.
  • Bring to a boil and simmer for an hour.
  • Stan, strain, and push pulp through the strainer
  • Add a little more rosemary and thyme as a finish.
  • Season to taste
  • Thicken wth 2 T cornstarch diluted in red wine.

Prepared by David Whiting


Roasted Vegetable Soup


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     gal     vegetable stock
1         sheet pan of roasted vegetables cups Mascarpone
2         sheet pan of Onions
12         whole garlic cloves
12         salt and pepper 1


Procedure
Prepared by Imported Recipes


Roasted Vegetables


Categories
Locations
PLU

Yield   12 lb     Prep  
Portion Size   8 oz     Cook  
Num Portions   24     Finish  
          Shelf  

Plate/Store
Tools

Quantity     Unit     Ingredient
5     lb     butternut squash
2     lb     red onion
4     lb     parsnip
3     lb     carrot
½     lb     peeled garlic


Procedure
  • Chunk all ingredients and mix together.
  • Roast covered at 375 degrees for 30 minutes.
  • Then uncover and roast for an additional 15 minutes or until tender.

Prepared by David Whiting


Roasted Zucchini


Categories
Locations
PLU

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

Plate/Store
Tools

Quantity     Unit     Ingredient
5     lb     zucchini
4     fl oz     olive extra virgin oil


Procedure
Prepared by David Whiting


RoastedJalepeno and Ancho Chili Currant Butter


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

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

Plate/Store
Tools

Quantity     Unit     Ingredient
1     cup     Ingredients


Procedure
Prepared by Imported - need recipe


Root Toss


Categories
Locations
PLU

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

Plate/Store
Tools

Quantity     Unit     Ingredient
3     oz     russet 100 ct potato
3     oz     baby red beets
3     oz     chiogga beets
3     oz     golden beets
¼     fl oz     canola oil
¼     fl oz     olive extra virgin oil
1     oz     riesling wine
½     oz     white verjus
1     pinch     salt
1     sprig     rosemary


Procedure
Prepared by David Whiting


Rosemary - Shallot - Vermouth Sauce for Lamb


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
6         sliced shallots
¼     cup     chopped rosemary cups Mascarpone
1     cup     vermouth
2     cup     beef demi
1     tbl     cornstarch
1     tbl     olive oil patted dry
1         salt and pepper to taste


Procedure
Prepared by Imported Recipes


Rosemary Flatbread


Categories
Locations
PLU

Yield   3 half sheet pan     Prep  
Portion Size   0.083 half sheet pan     Cook  
Num Portions   36     Finish  
          Shelf  

Plate/Store
Tools

Quantity     Unit     Ingredient
4     cup     water warm
1     oz     instant yeast
    oz     salt
2     tbl     chopped fresh rosemary
½     cup     Roasted Garlic
4     lb     high gluten bread flour
½     cup     olive oil


Procedure
Prepared by David Whiting


Rosemary Infused Verjus Reduction


Categories
Locations
PLU

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

Plate/Store
Tools

Quantity     Unit     Ingredient
8     cup     white verjus
    cup     extra fine granulated sugar
1     oz     fresh rosemary


Procedure
  • Combine ingredients in sauce pan.
  • Bring to a boil. Reduce heat to simmer.
  • Reduce to syrup consistency.
  • Strain
  • Drizzle on pork, chicken, or seafood.

Prepared by David Whiting


Rosemary 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


Rosemary Tart for Duck Confit


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
18     oz     butter
4         egg cups Mascarpone
6     tbl     water
6     cup     flour
    cup     corn meal
4     tbl     freshly chopped rosemary patted dry


Procedure
Prepared by Imported Recipes


Rosemary-Shallot-Vermouth Sauce for Lamb


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
6     No Unit     sliced and sauteed shallots
¼     cup     chopped rosemary cups Mascarpone
1     cup     vermouth
2     cup     demi
1     tbl     cornstarch


Procedure
Prepared by Imported Recipes


Rotini


Categories
Locations
PLU

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

Plate/Store
Tools

Quantity     Unit     Ingredient
2     cup     rotini_Inv
1     oz     (about 6) chopped sundried tomatoes cups Mascarpone
1     tbl     pesto
½     cup     garlic vinegarette
    cup     olive oil
¼     cup     balsamic vinegar
2         minced Garlic tablespoons
2     tbl     sugar
2         salt and pepper 1


Procedure
Prepared by Imported Recipes


Rotini with Cedar Roasted Salmon & Capers


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
6     cup     Rotini - cooked al dente
2     cup     Cooked Salmon (oven roasted on cedar plank - hand cups Mascarpone
4     cup     Sauce Roasted Garlic Cream
¼     cup     minced Capers
½     cup     Shredded Parmesan patted dry
0         salt and pepper to taste
1     cup     roasted garlic
1     qt     heavy cream minutes at 350 degrees.
2         Egg Yolks - beated sauce)
2         salt and pepper to taste


Procedure
Prepared by Imported Recipes


Rye Flatbread


Categories
Locations
PLU

Yield   0     Prep  
Portion Size   0     Cook  
Num Portions   36     Finish  
          Shelf  

Plate/Store
Tools

Quantity     Unit     Ingredient
4     cup     water warm
1     oz     instant yeast
2     oz     kosher salt
½     cup     molasses
½     cup     Roasted Garlic
2     lb     rye flour
¾     lb     wheat organic flour
1     lb     high gluten bread flour


Procedure
Prepared by David Whiting

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