CSS Recipes Name starts with E
Name starts with E
ChefTec Software by Culinary Software Services
egg, yolk
Eggplant Caviar
Elderberry Red Wine Sauce
Endive Sauce
Endive Stuffed with Cabernet Rice
Endive, Gorgonzola, and Pear Tart
Espresso Creme Brulee
Espresso Syrup
egg, yolk


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     egg


Procedure
  • separate egg

Prepared by David Whiting
Eggplant Caviar


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

Yield   0 No Unit     Prep  
Portion Size   0 No Unit     Cook  
Num Portions   25     Finish  
          Shelf  

Plate/Store
Tools

Quantity     Unit     Ingredient
5         medium eggplants
1¼     cup     chopped fresh parsley apples
5     tbl     white vinegar (reserve 1 1/3 cup liquid)
2½     tbl     fresh squeezed lemon juice
2½     tbl     crushed fresh mint leaves
2½     tsp     salt
1½     tsp     minced garlic liquid
1¼     tsp     grated fresh white pepper
¾     tsp     ground cinnamon
0         oil cherry tomatoes)


Procedure
Prepared by Imported Recipes
Elderberry Red Wine 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
Endive 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
1     cup     garlic lemon vinegar
1     cup     dry white wine liquid)
1     cup     vegetable stock
1     tbl     honey
1         salt and pepper 1


Procedure
Prepared by Imported Recipes
Endive Stuffed with Cabernet Rice


Categories
Locations
PLU

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

Plate/Store
Tools

Quantity     Unit     Ingredient
½     bag     cabernet medley rice
8     cup     house chicken stock
2     cup     golden raisins
1     cup     diced carrot
1     cup     diced yellow onion
2     tsp     chopped fresh sage
2     tsp     chopped fresh thyme
0     No Unit     salt and pepper


Procedure
Prepared by David Whiting
Endive, Gorgonzola, and Pear Tart


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

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

Plate/Store
Tools

Quantity     Unit     Ingredient
2     tbl     unsalted butter
2         head belgian endive Red)
½     cup     chopped onions
1     tsp     curry powder
3         peeled, cured, and chopped large pears pureed
1     tbl     balsamic vinegar chopped
2         sheets puff pastry
1         beaten large egg
1     cup     crumbled gorgonzola


Procedure
Prepared by Imported Recipes
Espresso Creme Brulee


Categories _4_Winter, 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
Espresso Syrup


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     sugar
2     cup     hot espresso or coffee if necessary liquid)
½     cup     dark rum


Procedure
Prepared by Imported Recipes
ChefTec Software by Culinary Software Services