CSS Recipes Name starts with J
Name starts with J
ChefTec Software by Culinary Software Services
Jalapeno Cheddar Corn Bread
Jalapeno Stuffing
Jamaican Pork Tenderloin Rub
Jamaican Tenderloin Rub
Jerk Rub
Jicama Avocado Lime Dressing
Jicama Salsa
Juice, Raspberry
Juniper compound butter
Jalapeno Cheddar Corn Bread


Categories
Locations
PLU

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

Plate/Store
Tools

Quantity     Unit     Ingredient
¾     cup     butter melted
3     cup     heavy cream
3     ea     egg
3½     cup     all purpose flour
1½     cup     yellow corn meal
1     cup     sugar
2     tbl     baking powder
½     tsp     salt
1     cup     shredded cheddar white cheese
¼     cup     diced sliced jalapenos


Procedure
  • Blend butter, heavy cream, and eggs. Set aside.
  • Siflt and Mix Dry ingredients.
  • Mix with cream mixture.
  • Fold in cheese and jalapenos.
  • Bake at 300 degrees in convections oven.

Prepared by David Whiting
Jalapeno Stuffing


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
24     oz     softened cream cheese
3     cup     chevre half crosswise
2     tbl     minced garlic
1     cup     coarsely chopped black olives
1     cup     coarsely chopped roasted red peppers (optional garnish)
1     cup     chopped bacon
1         salt and pepper 1


Procedure
Prepared by Imported Recipes
Jamaican Pork Tenderloin Rub


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     cup     brown sugar
2     tbl     dark rum
2     tsp     minced garlic cloves
2     tsp     powdered ginger
1     tsp     cloves
1     No Unit     salt and pepper 1


Procedure
Prepared by Imported Recipes
Jamaican Tenderloin Rub


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     cup     brown sugar
2     tbl     dark rum
2     No Unit     mined garlic cloves teaspoons half crosswise
2     tsp     powdered ginger
1     tsp     cloves
1     No Unit     salt and pepper 1 (optional garnish)


Procedure
Prepared by Imported Recipes
Jerk Rub


Categories
Locations
PLU

Yield   1.33 cup     Prep  
Portion Size   1 tbl     Cook  
Num Portions   21.28     Finish  
          Shelf  

Plate/Store
Tools

Quantity     Unit     Ingredient
½     cup     onion powder
½     cup     dried thyme
1     tbl     ground cloves
1     tbl     garlic powder
1     tbl     ground cinnamon
1     tbl     ground nutmeg
1     tbl     ground allspice
1     tbl     kosher salt
½     tbl     freshly ground whole black pepper


Procedure
  • Combine all ingredients and mix well.

Prepared by Red Newt
Jicama Avocado Lime Dressing


Categories _2_Summer, 7-Dressing
Locations
PLU

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

Plate/Store
Tools

Quantity     Unit     Ingredient
5     tbl     lime juice liquid)
1     tbl     orange or lime marmalade
1     tsp     lime
0.13     tsp     salt
5     tbl     olive oil
5         mixed greens picked over
1     lb     jicama
12         cherry tomatoes
2         avocado
12         greek mix, pitted olives
1         lime


Procedure
Prepared by Imported Recipes