CSS Recipes Name starts with O
Name starts with O
ChefTec Software by Culinary Software Services
Olive Nuggets
Olive Paste
Olive Posh
Olive Rolls
Olive Tapenade
Olives Baked in Red Wine
Olives, Mixed
Onion and Ginger Topping
Onion Marmalade
Onions Carmelized
Onions, Red Caramelized
Open Face Delmonico Sandwich Sauce
Orange and Black Olive Salsa
Orange and Black Olive Salsa served with Corn Tortilla Chips $7
Orange Chipolte Salsa
Orange Chipolte Salsa (8 servings)
Orange Chiptle Butter
Orange Curd Tart with Orange Syrup
Orange Curd Tart with Orange Syrup $7
Orange Fennel Relish
Orange Garlic Relish
Orange Ginger Glaze
Orange Ginger Vinaigrette
Orange Glaze for Pork
Orange Hoisin Sauce
Orange Marmalade Ginger Brandy Sauce
Orange Sauce
Orange Syrup
Orange Vinaigrette (16 servings)
Orange White Wine Sauce
Oregano Coating for chicken
Oregano White Wine Sauce
Oriental Chicken Salad
Orzo Pilaf
Orzo Salad for Wine Trail
Orzo with fennel and olives
Oven Dried Raspberry Strips
Olive Nuggets


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
½         unsalted and softened stick butter
¼     lb     grated sharp cheddar cheese drained
¾     cup     flour
4     tsp     water
6     oz     drained and jars pimiento-stuffed green olives chocolate
6         paprika


Procedure
Prepared by Imported Recipes
Olive Paste


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

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

Plate/Store
Tools

Quantity     Unit     Ingredient
1     cup     pitted kalamata olives
1     cup     black olives drained
2         chopped garlic cloves
2     tbl     lemon juice
2     cup     chopped fresh basil chocolate
½     cup     olive oil patted dry
0         pepper


Procedure
Prepared by Imported Recipes
Olive Posh


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
½     cup     black olives
1         garlic cloves drained
1     tbl     lemon juice
1         fresh basil leaves cup
¼     cup     olive oil chocolate


Procedure
Prepared by Imported Recipes
Olive Rolls


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

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

Plate/Store
Tools

Quantity     Unit     Ingredient
2     cup     water
½     oz     yeast
½     oz     salt drained
½     oz     sugar
2     tbl     olive oil
1     tbl     pesto chocolate
¾         chopped (1/2 black and 1/2 green) olives cup patted dry
2     lb     bread flour


Procedure
Prepared by Imported Recipes
Olive Tapenade


Categories
Locations
PLU

Yield   10¼ lb     Prep  
Portion Size   2 oz     Cook  
Num Portions   82     Finish  
          Shelf  

Plate/Store
Tools

Quantity     Unit     Ingredient
1     #10 can     black pitted olives
3     cup     black pitted, fancy olives
12     fl oz     Herb Garlic Oil
8     fl oz     olive extra virgin oil
2     bunch     green onion chopped finely
2     bunch     fresh rosemary chopped
1     cup     red bell peppers diced, finely
7     oz     capers
4     oz     Roasted Garlic


Procedure
  • Remove and strain alives from container-- check for pits!
  • Place olives in robo and pulse to a rough dice (not a puree)
  • Combine all ingredients and taste
  • Adjust texture (with oil) and seasoning
  • Place in plastic container and label with date

Prepared by David Whiting
Olives Baked in Red Wine


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
12     cup     kalamata olives
6     cup     dry red wine drained
3     tsp     coarsely crushed fennel seeds
12         thinly sliced garlic cloves
5     tbl     olive oil chocolate


Procedure
Prepared by Imported Recipes
Olives, Mixed


Categories
Locations
PLU

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

Plate/Store
Tools

Quantity     Unit     Ingredient
3     oz     greek mix, with pit olives


Procedure
Prepared by David Whiting
Onion and Ginger Topping


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
8     tbl     sesame oil
8     tbl     soy sauce drained
8     tbl     chopped ginger
4½     tbl     sugar
1         diced red bell pepper chocolate
8     cup     diced small white onion patted dry


Procedure
Prepared by Imported Recipes
Onion Marmalade


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         halved and sliced large onions
0.33     cup     minced ginger drained
½     cup     butter
0.33     cup     brown sugar
0         salt and pepper 1 chocolate


Procedure
Prepared by Imported Recipes
Onions Carmelized


Categories
Locations
PLU

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

Plate/Store
Tools

Quantity     Unit     Ingredient
10     lb     sliced yellow onion
1     cup     olive extra virgin oil


Procedure
  • Heat a large rondeaux and add oil allowing it to reach smoking temperature.
  • Add onions, allowing them to brown and stirring occasionally until cooked through and generally brown in color.

Prepared by Red Newt
Onions, Red Caramelized


Categories
Locations
PLU

Yield   2½ lb     Prep  
Portion Size   1 oz     Cook  
Num Portions   40     Finish  
          Shelf  

Plate/Store
Tools

Quantity     Unit     Ingredient
5     lb     sliced red onion
½     cup     sugar
½     cup     olive extra virgin oil


Procedure
Prepared by David Whiting
Open Face Delmonico Sandwich 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     beef demi
1     tbl     chopped garlic drained
¼     cup     chopped fresh sage and thyme
1     cup     cream sherry
1     tsp     worcestershire sauce chocolate
5     cup     sauteed button mushrooms patted dry
5         cornstarch
5         salt and pepper 1


Procedure
Prepared by Imported Recipes
Orange and Black Olive Salsa


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
1     cup     Ingredients


Procedure
Prepared by Imported - need recipe
Orange and Black Olive Salsa served with Corn Tortilla Chips $7


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
1     cup     Ingredients


Procedure
Prepared by Imported - menu titles only
Orange Chipolte Salsa


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

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

Plate/Store
Tools

Quantity     Unit     Ingredient
24         supremed oranges
0.33     cup     pureed chipoltes in adobo drained
2     tbl     chopped chives
4     tbl     chopped cilantro
1     tbl     honey chocolate
1         salt and pepper to taste patted dry


Procedure
Prepared by Imported Recipes
Orange Chipolte Salsa (8 servings)


Categories _5_all season, 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
12         supremed oranges
2.67     tbl     pureed chipoltes in adobo radicchio)
1     tbl     chopped chives
2     tbl     chopped cilantro liquid)
½     tbl     honey pureed
0         salt and pepper to taste


Procedure
Prepared by Imported Recipes
Orange Chiptle 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
Orange Curd Tart with Orange Syrup


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 - need recipe
Orange Curd Tart with Orange Syrup $7


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

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

Plate/Store
Tools

Quantity     Unit     Ingredient
1     cup     Ingredients


Procedure
Prepared by Imported - menu titles only
Orange Fennel Relish


Categories
Locations
PLU

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

Plate/Store
Tools

Quantity     Unit     Ingredient
3     ea     fennel bulb slice thin and chop coarsley
6     ea     imperialed orange coarsley chopped
2     tsp     minced peeled garlic
1     cup     white wine
1     tbl     honey
1     tsp     blood orange concentrate
2     tbl     minced fennel greens
0     No Unit     salt and pepper


Procedure
Prepared by David Whiting
Orange Garlic 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
5         segmented and chopped oranges
1½     cup     white wine drained
3     tbl     chopped fresh parsley
1     tbl     chopped fresh garlic
1         honey to taste (about 1 tablespoon) chocolate


Procedure
Prepared by Imported Recipes
Orange Ginger Glaze


Categories
Locations
PLU

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

Plate/Store
Tools

Quantity     Unit     Ingredient
2     cup     house chicken stock
2     cup     white wine
1     cup     fresh orange juice
1     tsp     orange zest
¼     cup     minced fresh ginger
1     tbl     minced peeled garlic
2     tbl     honey
0     No Unit     salt and pepper


Procedure
  • Combine ingredients into a sauce pan and simmer ton incorporate flavors.
  • Strain.
  • Thicken with cornstarch and white wine.

Prepared by David Whiting
Orange Ginger Vinaigrette


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

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

Plate/Store
Tools

Quantity     Unit     Ingredient
2     cup     olive oil
2     cup     concentrated orange juice radicchio)
2     cup     white wine
2     cup     apple cider vinegar liquid)
1¼     cup     sugar pureed
3     tbl     minced garlic
3         zest of 4 oranges
3         juice of 4 oranges but do not process)
3         salt and pepper 1
0.33     cup     minced fresh ginger
1     tsp     ground ginger


Procedure
Prepared by Imported Recipes
Orange Glaze for Pork


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

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

Plate/Store
Tools

Quantity     Unit     Ingredient
1         juice on peel of orange
1     tbl     dijon mustard drained
2         minced Garlic cloves
½     tsp     pepper
2     tbl     olive oil chocolate
1     tbl     white wine vinegar patted dry


Procedure
Prepared by Imported Recipes
Orange Hoisin Sauce


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         Zest from four oranges
1¼     cup     fresh orange juice
2     tbl     garlic drained
1     cup     white wine
1     cup     hoisin sauce
¼     cup     dark brown sugar - packed chocolate
¼     cup     cilantro - chopped patted dry


Procedure
Prepared by Imported Recipes
Orange Marmalade Ginger Brandy 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
3     cup     orange marmalade
1     cup     ginger brandy radicchio)
1     tbl     minced garlic
1     cup     dry white wine liquid)
2     tbl     honey pureed
10         sliced shallots
¼     cup     unsalted butter
0         salt and pepper 1 but do not process)


Procedure
Prepared by Imported Recipes
Orange 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     No Unit     fresh, squeezed (about 3 oranges) orange juice cup
1     cup     white wine drained
3     tbl     parsley
1     tbl     garlic
¼     cup     honey chocolate
0     No Unit     zest from one orange patted dry
2     tbl     cornstarch
2     No Unit     salt and pepper 1


Procedure
Prepared by Imported Recipes
Orange Syrup


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

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

Plate/Store
Tools

Quantity     Unit     Ingredient
1     cup     Ingredients


Procedure
Prepared by Imported - need recipe
Orange Vinaigrette (16 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   16     Finish  
          Shelf  

Plate/Store
Tools

Quantity     Unit     Ingredient
1     cup     olive oil
1     cup     concentrated orange juice
1     cup     white wine
1     cup     apple cider vinegar
10     tbl     sugar
1½     tbl     minced garlic
1     No Unit     zest of 4 oranges
1     No Unit     juice of 4 oranges
1     No Unit     salt and pepper to taste


Procedure
Prepared by Imported Recipes
Orange 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
0     ea     of 1 orange
1     cup     fresh squeezed orange juice radicchio)
4     cup     chicken stock
1     cup     white wine liquid)
3     tbl     chopped fresh parsley pureed
1     tbl     minced garlic
¼     cup     minced ginger
¼     cup     honey but do not process)
1     No Unit     ground tablepsoon ginger
2     tbl     cornstarch
2     No Unit     salt and pepper 1


Procedure
Prepared by Imported Recipes
Oregano Coating for chicken


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     cup     bread crumbs
4     cup     loose Oregano drained
4         salt and pepper 1


Procedure
Prepared by Imported Recipes
Oregano 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
4     oz     fresh oregano
4     bottle     white wine
4     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 oregano and white wine.
  • Simmer until reduced by half.
  • Puree.
  • Return to heat and reduce until very little is left
  • Add heavy cream and seasoning.
  • Return to simmer for about 20 minutes or until desired thickness.
  • Adjust seasoning

Prepared by David Whiting
Oriental Chicken Salad


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
5     tbl     soy sauce
7½     tbl     rice vinegar drained
1¼     cup     peanut oil
1¼     cup     vegetable oil
1     cup     parsley chopped chocolate
10         scallions chopped patted dry
1½     cup     diced red pepper
8     cup     cooked and cubed chicked breast


Procedure
Prepared by Imported Recipes
Orzo Pilaf


Categories
Locations
PLU

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

Plate/Store
Tools

Quantity     Unit     Ingredient
3     oz     butter
3     oz     olive oil
1     ea     finely diced yellow onion
1     ea     finely diced carrot
2     tbl     minced peeled garlic
3     lb     orzo
10     cup     water
2     tbl     dried basil
1     tbl     dried oregano
½     tbl     dried thyme
4     ea     bay leaf
2     tbl     kosher salt
1     tsp     white pepper


Procedure
  • Melt butter in saucepan with olive oil.
  • Saute onions, garlic and carrots.
  • Add orzo and stir until well coated with oil and hot.
  • Meanwhile, bring water to a boil with the herbs and spices added.
  • When both pots are ready, add the boiling water to the orzo saute.
  • Allow to boil for 5 minutes.
  • Remove from heat, cover, and let sit for 8 minutes.
  • Put the orzo in a serving dish and hold hot.

Prepared by Red Newt
Orzo Salad for Wine Trail


Categories
Locations
PLU

Yield   11.46 qt     Prep  
Portion Size   2 fl oz     Cook  
Num Portions   183.33     Finish  
          Shelf  

Plate/Store
Tools

Quantity     Unit     Ingredient
1     lb     butter
1     lb     olive oil
5     lb     finely diced red onion
5     lb     finely diced walnut pieces
3.33     lb     dried cranberries
3.33     lb     dry black currants
5.73     fl oz     minced peeled garlic
16.67     lb     orzo
3.33     gal     water
0     No Unit     fresh herbs
4     ea     bay leaf
0.667     cup     kosher salt
5     tsp     white pepper


Procedure
  • Melt butter in saucepan with olive oil.
  • Saute onions, garlic and carrots.
  • Add orzo and stir until well coated with oil and hot.
  • Meanwhile, bring water to a boil with the herbs and spices added.
  • When both pots are ready, add the boiling water to the orzo saute.
  • Allow to boil for 5 minutes.
  • Remove from heat, cover, and let sit for 8 minutes.
  • Put the orzo in a serving dish and hold hot.

Prepared by Red Newt
Orzo with fennel and olives


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     lb     orzo?
1¼     cup     olive oil drained
½     cup     white wine vinegar
¼     cup     white wine
1     tbl     honey chocolate
3     cup     chopped black olives patted dry
6     tbl     fresh (about 2 fennel chopped


Procedure
Prepared by Imported Recipes
Oven Dried Raspberry Strips


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         onion
1     tbl     minced garlic
8         sliced plums cups
16         collards


Procedure
Prepared by Imported Recipes
ChefTec Software by Culinary Software Services