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


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

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

Plate/Store
Tools

Quantity     Unit     Ingredient


Procedure
Prepared by Imported Recipes
Pan seared rainbow trout with ramp pesto


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

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

Plate/Store
Tools

Quantity     Unit     Ingredient


Procedure
Prepared by Imported Recipes
Panacotta with Almond Maple Syrup


Categories _1_Spring, 0-CB-2008, 0-CB-FirstDraft, 5-Desserts
Locations
PLU

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

Plate/Store
Tools

Quantity     Unit     Ingredient


Procedure
Prepared by Imported Recipes
Pancetta Collard Plum Stuffing


Categories _2_Summer, _3_Fall, _4_Winter, 0-CB-FirstDraft
Locations
PLU

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

Plate/Store
Tools

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


Procedure
Prepared by Imported Recipes
panna cotta, Lavender


Categories
Locations
PLU

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

Plate/Store
Tools

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


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

Prepared by Culinary Software Services
Parmesan Lemon Dip


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

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

Plate/Store
Tools

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


Procedure
Prepared by Imported Recipes
Parmesan Peppercorn Dressing


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

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

Plate/Store
Tools

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


Procedure
Prepared by Imported Recipes
Pasta Dough


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

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

Plate/Store
Tools

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


Procedure
Prepared by Imported Recipes
Pasta Dough - Carrot


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

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

Plate/Store
Tools

Quantity     Unit     Ingredient
2½     cup     all purpose flour
1     cup     cooked pureed carrots liquid)
1     pinch     of salt
1     pinch     of white pepper


Procedure
Prepared by Imported Recipes
Pasta Dough - Wheat


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

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

Plate/Store
Tools

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


Procedure
Prepared by Imported Recipes
Pasta Dough -Lemon Parsley


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

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

Plate/Store
Tools

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


Procedure
Prepared by Imported Recipes
Pasta Penne, cooked


Categories
Locations
PLU

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

Plate/Store
Tools

Quantity     Unit     Ingredient
3     lb     penne pasta


Procedure
Prepared by David Whiting
Pasta Pilaf


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

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

Plate/Store
Tools

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


Procedure
Prepared by Imported Recipes
Pasta w/ Riesling-butter and Kale


Categories
Locations
PLU

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

Plate/Store
Tools

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


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

Prepared by David Whiting
Pasta with artichoke hearts


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

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

Plate/Store
Tools

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


Procedure
Prepared by Imported Recipes
Pasta with Riesling/butter and PORK spiedie meat


Categories
Locations
PLU

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

Plate/Store
Tools

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


Procedure

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


Prepared by David Whiting

Pasta with Riesling/butter and VEGETABLE speidie grilled


Categories
Locations
PLU

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

Plate/Store
Tools

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


Procedure
Prepared by David Whiting
Pasta, cooked


Categories
Locations
PLU

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

Plate/Store
Tools

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


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

Prepared by David Whiting
Pasta, Fettucin Wide Awake


Categories
Locations
PLU

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

Plate/Store
Tools

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


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

Prepared by David Whiting
Pastry Crust


Categories
Locations
PLU

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

Plate/Store
Tools

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


Procedure
Prepared by Imported Recipes
Pastry Shells


Categories
Locations
PLU

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

Plate/Store
Tools

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


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

Prepared by David Whiting
Peach Cheesecake


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

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

Plate/Store
Tools

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


Procedure
Prepared by Imported Recipes
Peach Chutney


Categories _1_Spring, _2_Summer, 8-Compote
Locations
PLU

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

Plate/Store
Tools

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


Procedure
Prepared by Imported Recipes
Peach Ginger Vinaigrette


Categories _1_Spring, _2_Summer, 7-Dressing
Locations
PLU

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

Plate/Store
Tools

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


Procedure
Prepared by Imported Recipes
Peach Mousse


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

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

Plate/Store
Tools

Quantity     Unit     Ingredient
1     cup     Ingredients


Procedure
Prepared by Imported - need recipe
Peach Mousse and Almond Cake Trifle with Fresh Raspberries


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

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

Plate/Store
Tools

Quantity     Unit     Ingredient
1     cup     Ingredients


Procedure
Prepared by Imported - menu titles only
Peach Vinaigrette


Categories _1_Spring, _2_Summer, 7-Dressing
Locations
PLU

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

Plate/Store
Tools

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


Procedure
Prepared by Imported Recipes
Peaches - N- Cream


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

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

Plate/Store
Tools

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


Procedure
Prepared by Imported Recipes
Peanut Brittle


Categories
Locations
PLU

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

Plate/Store
Tools

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


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

Prepared by Culinary Software Services
Peanut Butter Cheesecake


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

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

Plate/Store
Tools

Quantity     Unit     Ingredient
4         8oz. Packages cream cheese
1½     cup     sugar drained
4         egg
1     cup     creamy peanut butter


Procedure
Prepared by Imported Recipes
Peanut Butter Filling


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

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

Plate/Store
Tools

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


Procedure
Prepared by Imported Recipes
Pear Almond Cheesecake


Categories _3_Fall, 0-CB-2008, 0-CB-FirstDraft, 5-Desserts
Locations
PLU

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

Plate/Store
Tools

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


Procedure
Prepared by Imported Recipes
Pear and Ginger Compote


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

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

Plate/Store
Tools

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


Procedure
Prepared by Imported Recipes
Pear and Ginger Compote (8 servings)


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

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

Plate/Store
Tools

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


Procedure
Prepared by Imported Recipes
Pear and Gorgonzola stuffing


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

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

Plate/Store
Tools

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


Procedure
Prepared by Imported Recipes
Pear and Raspberry Strudel


Categories _2_Summer, 0-CB-FirstDraft
Locations
PLU

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

Plate/Store
Tools

Quantity     Unit     Ingredient
1     cup     Ingredients


Procedure
Prepared by Imported - need recipe
Pear and Raspberry Strudel with Raspberry Coulis 6


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

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

Plate/Store
Tools

Quantity     Unit     Ingredient
1     cup     Ingredients


Procedure
Prepared by Imported - menu titles only
Pear and Raspberry Strudel with Raspberry Coulis $6


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

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

Plate/Store
Tools

Quantity     Unit     Ingredient
1     cup     Ingredients


Procedure
Prepared by Imported - menu titles only
Pear and Roasted Garlic Vinaigrette


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

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

Plate/Store
Tools

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


Procedure
Prepared by Imported Recipes
Pear Chutney


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

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

Plate/Store
Tools

Quantity     Unit     Ingredient
1     cup     Ingredients


Procedure
Prepared by Imported - need recipe
Pear Custard


Categories _3_Fall, 0-CB-2008, 0-CB-FirstDraft, 5-Desserts
Locations
PLU

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

Plate/Store
Tools

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


Procedure
Prepared by Imported Recipes
Pear Sauce


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

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

Plate/Store
Tools

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


Procedure
Prepared by Imported Recipes
Pear Sauce (8 servings)


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

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

Plate/Store
Tools

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


Procedure
Prepared by Imported Recipes
Pear Tart Filling


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

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

Plate/Store
Tools

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


Procedure
Prepared by Imported Recipes
Pear White Wine Sauce


Categories
Locations
PLU

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

Plate/Store
Tools

Quantity     Unit     Ingredient
8     cup     house chicken stock
8     cup     bartlett pear
2     tbl     minced peeled garlic
1     bottle     white wine
2     tbl     honey
1     tbl     fresh sage
1     tbl     fresh thyme
2     tbl     cornstarch


Procedure
Prepared by Red Newt
Pecan Logs


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

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

Plate/Store
Tools

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


Procedure
Prepared by Imported Recipes
Pecan Polenta


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

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

Plate/Store
Tools

Quantity     Unit     Ingredient
1     cup     Ingredients


Procedure
Prepared by Imported - need recipe
Pecan Tassies


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

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

Plate/Store
Tools

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


Procedure
Prepared by Imported Recipes
Penne Salad with Summer Vegetable Ragout


Categories _2_Summer, _3_Fall, 0-CB-FirstDraft
Locations
PLU

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

Plate/Store
Tools

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


Procedure
Prepared by Imported Recipes
Pesto Cheesecake


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

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

Plate/Store
Tools

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


Procedure
Prepared by Imported Recipes
Pesto Mayo


Categories
Locations
PLU

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

Plate/Store
Tools

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


Procedure
  • Combine ingredients and mix well.

Prepared by Red Newt
Pesto Mint Arugula


Categories
Locations
PLU

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

Plate/Store
Tools

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


Procedure
  • Combine in Ghetto Coupe and Puree.

Prepared by David Whiting
Pesto on Pasta


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

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

Plate/Store
Tools

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


Procedure
Prepared by Imported Recipes
Pesto Pinwheels


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

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

Plate/Store
Tools

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


Procedure
Prepared by Imported Recipes
Pesto, Basil


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

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

Plate/Store
Tools

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


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

Prepared by Imported Recipes
Pheasant (chicken) Port Wine Sauce


Categories 0-CB-2008, 0-CB-FirstDraft, 6-Sauces, 8-Compote
Locations
PLU

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

Plate/Store
Tools

Quantity     Unit     Ingredient
4     cup     chicken stock
2     cup     port drained
¼     cup     salt and pepper 1
1         minced Garlic tablespoon
1         chopped thyme tablespoon chocolate
1         chopped sage tablespoon patted dry
1         thicken with cornstarch


Procedure
Prepared by Imported Recipes
Pheasant Fruited Sage Sauce


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

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

Plate/Store
Tools

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


Procedure
Prepared by Imported Recipes
Pheasant Port Wine Sauce


Categories 0-CB-2008, 0-CB-FirstDraft, 6-Sauces, 8-Compote
Locations
PLU

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

Plate/Store
Tools

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


Procedure
Prepared by Imported Recipes
Pheasant Sage Sauce


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

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

Plate/Store
Tools

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


Procedure
Prepared by Imported Recipes
Pheasant with a cranberry and chestnut stuffing


Categories _3_Fall, 0-CB-FirstDraft
Locations
PLU

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

Plate/Store
Tools

Quantity     Unit     Ingredient
2     cup     finely chopped fennel
2     cup     finely chopped shallots Red)
1     tbl     minced garlic
10     cup     small cubed bread
1         package (17.5oz) + 2cups coarsley cranberries pureed


Procedure
Prepared by Imported Recipes
Phyllo Purses with Raspberry Sauce


Categories _2_Summer, 6-Sauces
Locations
PLU

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

Plate/Store
Tools

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


Procedure
Prepared by Imported Recipes
Phyllo Strudel with Ham, Sweet Potato, Monchego Cheese, and Chard $9


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

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

Plate/Store
Tools

Quantity     Unit     Ingredient
1     cup     Ingredients


Procedure
Prepared by Imported - menu titles only
Phyllo Strudel with Kasha Pilaf, Collards and a Tomato Saffron sauce


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

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

Plate/Store
Tools

Quantity     Unit     Ingredient
1     cup     Ingredients


Procedure
Prepared by Title only Import 123006
Phyllo strudel with savory lemon curd, asparagus and watercress


Categories _1_Spring, 0-CB-2008, 0-CB-FirstDraft, 1-Appetizer
Locations
PLU

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

Plate/Store
Tools

Quantity     Unit     Ingredient


Procedure
Prepared by Imported Recipes
Phyllo Triangles with Brie and Arugula with a Strawberry Salsa 8


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

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

Plate/Store
Tools

Quantity     Unit     Ingredient
1     cup     Ingredients


Procedure
Prepared by Imported - menu titles only
Phyllo Triangles with Brie and Arugula with a Strawberry Salsa $8


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

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

Plate/Store
Tools

Quantity     Unit     Ingredient
1     cup     Ingredients


Procedure
Prepared by Imported - menu titles only
Pickle liquid - ginger/verjus quick


Categories
Locations
PLU

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

Plate/Store
Tools

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


Procedure
Prepared by David Whiting
Pickled Vegetables


Categories
Locations
PLU

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

Plate/Store
Tools

Quantity     Unit     Ingredient
2     oz     pickled pig's feet


Procedure
Prepared by David Whiting
Pie Crust


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

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

Plate/Store
Tools

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


Procedure

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


Prepared by Imported Recipes

Pie Crust (quiche)


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

Yield   0 No Unit     Prep  
Portion Size   0 No Unit     Cook  
Num Portions   48     Finish  
          Shelf  

Plate/Store
Tools

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


Procedure

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


Prepared by Imported Recipes

Pinapple Mascarpone #2


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

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

Plate/Store
Tools

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


Procedure
Prepared by Imported Recipes
Pineapple and Black Bean Salsa


Categories
Locations
PLU

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

Plate/Store
Tools

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


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

Prepared by Red Newt
Pineapple and Black Bean Salsa (Large Batch)


Categories
Locations
PLU

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

Plate/Store
Tools

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


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

Prepared by Red Newt
Pineapple Coulis


Categories 0-CB-2008, 0-CB-FirstDraft, 6-Sauces, 8-Compote
Locations
PLU

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

Plate/Store
Tools

Quantity     Unit     Ingredient
2         pineapple
½     cup     brown sugar drained
¼     cup     apple cider syrup
6     oz     pineapple juice


Procedure
Prepared by Imported Recipes
Pineapple mascarpone


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

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

Plate/Store
Tools

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


Procedure
Prepared by Imported Recipes
Pineapple Salsa


Categories
Locations
PLU

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

Plate/Store
Tools

Quantity     Unit     Ingredient
8     cup     roasted pineapple chunks


Procedure
Prepared by David Whiting
Pineapple white wine cream sauce


Categories
Locations
PLU

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

Plate/Store
Tools

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


Procedure

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

-puree until smooth    

-add cream


Prepared by Culinary Software Services

Pinot Noir Cherry Sauce


Categories _1_Spring, _2_Summer, 6-Sauces
Locations
PLU

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

Plate/Store
Tools

Quantity     Unit     Ingredient
1     cup     Ingredients


Procedure
Prepared by Imported - need recipe
Piononos


Categories _1_Spring, _2_Summer, 6-Sauces
Locations
PLU

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

Plate/Store
Tools

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


Procedure
Prepared by Imported Recipes
Plate - Basil Gnocchi with Riesling Butter


Categories
Locations
PLU

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

Plate/Store
Tools

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


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

Prepared by David Whiting
Plate - Blueberry Balsamic Salad>


Categories
Locations
PLU

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

Plate/Store
Tools

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


Procedure
Prepared by David Whiting
Plate - Fettucini with shiitakes, chioga beets, HV


Categories
Locations
PLU

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

Plate/Store
Tools

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


Procedure
Prepared by David Whiting
Plate - Meatloaf and Root Toss


Categories
Locations
PLU

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

Plate/Store
Tools

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


Procedure
Prepared by David Whiting
Plate Apple Cobbler


Categories Plate
Locations
PLU DT008

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

Plate/Store
Tools

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


Procedure
Prepared by David Whiting
Plate Apple Glazed Pork Loin


Categories Plate
Locations
PLU DE121

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

Plate/Store
Tools

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


Procedure
Prepared by David Whiting
Plate Apple Walnut Salad with Shallot Vinaigrette, small


Categories Plate
Locations
PLU SL104

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

Plate/Store
Tools

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


Procedure
Prepared by David Whiting
Plate Artichoke Dip


Categories
Locations
PLU

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

Plate/Store
Tools

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


Procedure
Prepared by David Whiting
Plate Beef Tips in Mushroom Bordelaise


Categories
Locations
PLU

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

Plate/Store
Tools

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


Procedure
Prepared by David Whiting
Plate Bread Pudding


Categories
Locations
PLU DT002

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

Plate/Store
Tools

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


Procedure
Prepared by David Whiting
Plate Brie Baked in Puff Pastry with Cherry Hazelnut


Categories
Locations
PLU

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

Plate/Store
Tools

Quantity     Unit     Ingredient
1     ea     Short Bread Baguette


Procedure
Prepared by David Whiting
Plate Bruschetta with Fresh Mozz and Bacon


Categories
Locations
PLU

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

Plate/Store
Tools

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


Procedure
Prepared by Red Newt
Plate Burritto, Chicken


Categories
Locations
PLU CF05

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

Plate/Store
Tools

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


Procedure
Prepared by David Whiting
Plate Cheese Platter


Categories
Locations
PLU AP056

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

Plate/Store
Tools

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


Procedure
Prepared by Red Newt
Plate Cheesecake


Categories
Locations
PLU

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

Plate/Store
Tools

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


Procedure
Prepared by Red Newt
Plate Chefs Table


Categories
Locations
PLU ZDISCOC

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

Plate/Store
Tools

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


Procedure
Prepared by David Whiting
Plate Chicken Quesadilla, large


Categories
Locations
PLU AP002

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

Plate/Store
Tools

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


Procedure
Prepared by David Whiting
Plate Chicken Quesadilla, small


Categories
Locations
PLU AP079

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

Plate/Store
Tools

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


Procedure
Prepared by David Whiting
Plate Chix Breast Stuffed w/ Pear Gorganzola


Categories
Locations
PLU

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

Plate/Store
Tools

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


Procedure
Prepared by Red Newt
Plate Chocolate Pate


Categories
Locations
PLU DT039

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

Plate/Store
Tools

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


Procedure
Prepared by David Whiting
Plate Coq au Vin


Categories
Locations
PLU

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

Plate/Store
Tools

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


Procedure
Prepared by Red Newt
Plate Crab and Artichoke Dip


Categories
Locations
PLU AP103

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

Plate/Store
Tools

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


Procedure
Prepared by David Whiting
Plate Creme Brulee


Categories
Locations
PLU DT010

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

Plate/Store
Tools

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


Procedure
Prepared by David Whiting
Plate Duck Apple Walnut Salad w/ Cranberry Shallot Vinaigrette, large


Categories
Locations
PLU SL105

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

Plate/Store
Tools

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


Procedure
Prepared by David Whiting
Plate Duck Breast with Cran-Balsamic (small)


Categories
Locations
PLU

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

Plate/Store
Tools

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


Procedure
Prepared by David Whiting
Plate Duck Breast with Cran-Balsamic(large)


Categories
Locations
PLU

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

Plate/Store
Tools

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


Procedure
Prepared by David Whiting
Plate Duck Breast with Cran-Demi


Categories
Locations
PLU DE133

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

Plate/Store
Tools

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


Procedure
Prepared by David Whiting
Plate Duck Breast with Cran-Demi, small


Categories
Locations
PLU DH102

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

Plate/Store
Tools

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


Procedure
Prepared by David Whiting
Plate Farfalle Pasta Lunch


Categories
Locations
PLU

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

Plate/Store
Tools

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


Procedure


Prepared by Red Newt

Plate Fillo wrapped Salmon with potatoes and sugar snaps


Categories
Locations
PLU

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

Plate/Store
Tools

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


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

Prepared by David Whiting
Plate Fillo wrapped Salmon with roasted carrots, parsnips and fennel


Categories
Locations
PLU

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

Plate/Store
Tools

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


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

Prepared by David Whiting
Plate Fish without the Fish


Categories
Locations
PLU

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

Plate/Store
Tools

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


Procedure
Prepared by David Whiting
Plate Lamb Rack


Categories
Locations
PLU DE111

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

Plate/Store
Tools

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


Procedure
Prepared by David Whiting
Plate Lasagna Zucchini


Categories Plate
Locations
PLU CF002

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

Plate/Store
Tools

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


Procedure
Prepared by Red Newt
Plate Lasagna Zucchini, Lunch


Categories Plate
Locations
PLU

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

Plate/Store
Tools

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


Procedure
Prepared by Red Newt
Plate Maple Walnut Cheesecake


Categories
Locations
PLU DT099

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

Plate/Store
Tools

Quantity     Unit     Ingredient
1     ea     Cheesecake Maple Walnut


Procedure
Prepared by David Whiting
Plate Panini Mediteranian


Categories
Locations
PLU

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

Plate/Store
Tools

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


Procedure
Prepared by David Whiting
Plate Panini Vegan


Categories
Locations
PLU SN029

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

Plate/Store
Tools

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


Procedure
Prepared by David Whiting
Plate Pasta Farfalle Dinner


Categories
Locations
PLU

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

Plate/Store
Tools

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


Procedure


Prepared by Red Newt

Plate Penne and Pesto


Categories
Locations
PLU CF009

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

Plate/Store
Tools

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


Procedure
Prepared by David Whiting
Plate Penne and Pesto with Chicken


Categories
Locations
PLU CF010

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

Plate/Store
Tools

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


Procedure
Prepared by David Whiting
Plate Pike


Categories
Locations
PLU DE153

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

Plate/Store
Tools

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


Procedure
Prepared by David Whiting
Plate Poached Figs


Categories
Locations
PLU

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

Plate/Store
Tools

Quantity     Unit     Ingredient
1     ea     Port Poached Figs


Procedure
Prepared by Red Newt
Plate Pork Chop Stuffed w/ Apple Sausage


Categories
Locations
PLU

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

Plate/Store
Tools

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


Procedure
Prepared by Red Newt
Plate Pork Loin, Stuffed, on Greens


Categories
Locations
PLU

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

Plate/Store
Tools

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


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

Prepared by David Whiting
Plate Pork Tenderloin Stuffed


Categories
Locations
PLU

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

Plate/Store
Tools

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


Procedure
Prepared by Red Newt
Plate Proscuitto Stuffed Chix Breast


Categories
Locations
PLU DE134

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

Plate/Store
Tools

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


Procedure
Prepared by David Whiting
Plate Qual Stuffed


Categories
Locations
PLU

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

Plate/Store
Tools

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


Procedure
Prepared by Red Newt
Plate Ravioli wheat, pumpkin,chevre,cranberry


Categories
Locations
PLU

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

Plate/Store
Tools

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


Procedure
Prepared by David Whiting
Plate Ravioli with Parsnip Cranberry Filling


Categories
Locations
PLU AP041

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

Plate/Store
Tools

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


Procedure
Prepared by Red Newt
Plate Ravioli with Plum Shitake Chevre, CRG


Categories
Locations
PLU

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

Plate/Store
Tools

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


Procedure
Prepared by Imported Recipes
Plate Ravioli with pumpkin, chevre, dried cranberry, sauce, nutmeg cre


Categories
Locations
PLU

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

Plate/Store
Tools

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


Procedure
Prepared by David Whiting
Plate Rice Cracker Sandwiches


Categories
Locations
PLU

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

Plate/Store
Tools

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


Procedure

Need Garlic Herb chevre recipe/amount per order.


Prepared by Red Newt

Plate Roasted Garlic Flatbread


Categories
Locations
PLU

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

Plate/Store
Tools

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


Procedure
Prepared by Red Newt
Plate Salad Apple Walnut


Categories
Locations
PLU

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

Plate/Store
Tools

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


Procedure
Prepared by Red Newt
Plate Salad apple,walnut,chevre, ACV (large)


Categories Plate
Locations
PLU

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

Plate/Store
Tools

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


Procedure
Prepared by David Whiting
Plate Salad apple,walnut,chevre, ACV (small)


Categories Plate
Locations
PLU

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

Plate/Store
Tools

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


Procedure
Prepared by David Whiting
Plate Salad Chicken Grilled


Categories
Locations
PLU CF012

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

Plate/Store
Tools

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


Procedure
Prepared by David Whiting
Plate Salad House, large


Categories
Locations
PLU SL103

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

Plate/Store
Tools

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


Procedure
Prepared by David Whiting
Plate Salad House, small


Categories
Locations
PLU SL102

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

Plate/Store
Tools

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


Procedure
Prepared by David Whiting
Plate Salad Organic Field Greens Beet Vinaigrette, large


Categories
Locations
PLU

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

Plate/Store
Tools

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


Procedure
Prepared by Red Newt
Plate Salad Organic Field Greens Beet Vinaigrette, small


Categories
Locations
PLU

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

Plate/Store
Tools

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


Procedure
Prepared by Red Newt
Plate Sandwhich Meat Loaf


Categories
Locations
PLU SN003

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

Plate/Store
Tools

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


Procedure
Prepared by Red Newt
Plate Sandwich Chicken Grilled


Categories
Locations
PLU SN002

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

Plate/Store
Tools

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


Procedure
Prepared by David Whiting
Plate Sandwich Chicken Jerk


Categories
Locations
PLU

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

Plate/Store
Tools

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


Procedure
Prepared by Red Newt
Plate Sandwich Ham Open Faced


Categories
Locations
PLU

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

Plate/Store
Tools

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


Procedure
Prepared by Red Newt
Plate Scallops


Categories
Locations
PLU DE153 A

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

Plate/Store
Tools

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


Procedure
Prepared by David Whiting
Plate Scallops with Potato Leek Pancake


Categories
Locations
PLU

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

Plate/Store
Tools

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


Procedure
Prepared by Red Newt
Plate Sea Bass acorn, yellow beet pruee (large)


Categories
Locations
PLU

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

Plate/Store
Tools

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


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

Prepared by David Whiting
Plate Sea Bass acorn, yellow beet pruee (small)


Categories
Locations
PLU

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

Plate/Store
Tools

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


Procedure
Prepared by David Whiting
Plate Sea Scallops with Red Pepper Sauce


Categories
Locations
PLU

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

Plate/Store
Tools

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


Procedure
Prepared by Red Newt
Plate Seabass


Categories
Locations
PLU DE020

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

Plate/Store
Tools

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


Procedure
Prepared by David Whiting
Plate Seabass with Spiced Buerre Blanc, small


Categories
Locations
PLU DH101

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

Plate/Store
Tools

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


Procedure
Prepared by David Whiting
Plate Spinach Gnocchi with White Beans and Walnuts


Categories
Locations
PLU

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

Plate/Store
Tools

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


Procedure
Prepared by David Whiting
Plate Squash Delicata Stuffed Dinner


Categories
Locations
PLU

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

Plate/Store
Tools

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


Procedure
Prepared by Red Newt
Plate Squash Delicata Stuffed Lunch


Categories
Locations
PLU

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

Plate/Store
Tools

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


Procedure
Prepared by Red Newt
Plate Strip Steak with Gorgonzola Butter


Categories
Locations
PLU DE150

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

Plate/Store
Tools

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


Procedure
Prepared by David Whiting
Plate Strip Steak with Horseradish Bourbon Sauce


Categories
Locations
PLU

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

Plate/Store
Tools

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


Procedure
Prepared by Red Newt
Plate Strudel Beet Dinner


Categories
Locations
PLU

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

Plate/Store
Tools

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


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

Prepared by Red Newt
Plate Strudel Beet Lunch


Categories
Locations
PLU

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

Plate/Store
Tools

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


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

Prepared by Red Newt
Plate Stuffed Portabella


Categories
Locations
PLU DE152

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

Plate/Store
Tools

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


Procedure
Prepared by David Whiting
Plate Tenderloin with Dried Cherry Demi-glaze


Categories
Locations
PLU DE103

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

Plate/Store
Tools

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


Procedure
Prepared by Red Newt
Plate Tuna Grilled with Apricot Ginger Braise


Categories
Locations
PLU

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

Plate/Store
Tools

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


Procedure
Prepared by Red Newt
Plate Tuna Wrap


Categories
Locations
PLU

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

Plate/Store
Tools

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


Procedure
Prepared by Red Newt
Plate Veg Pot PIe Dinner


Categories
Locations
PLU

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

Plate/Store
Tools

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


Procedure
Prepared by Red Newt
Plate Veg Pot PIe Lunch


Categories
Locations
PLU

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

Plate/Store
Tools

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


Procedure
Prepared by Red Newt
Plate Wrap BBQ Pork


Categories
Locations
PLU CF011

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

Plate/Store
Tools

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


Procedure
Prepared by David Whiting
Plate, Macaroni and cheese with sausage


Categories
Locations
PLU

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

Plate/Store
Tools

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


Procedure
Prepared by David Whiting
Plum and Currant Sauce for Beef Tenderloin


Categories _1_Spring, _2_Summer, 6-Sauces
Locations
PLU

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

Plate/Store
Tools

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


Procedure
Prepared by Imported Recipes
Plum Bread Pudding


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

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

Plate/Store
Tools

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


Procedure
Prepared by Imported Recipes
Plum Chevre


Categories
Locations
PLU

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

Plate/Store
Tools

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


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

Prepared by Red Newt
Plum Chutney


Categories
Locations
PLU

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

Plate/Store
Tools

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


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

Prepared by David Whiting
Plum Glaze


Categories _1_Spring, _2_Summer, 6-Sauces
Locations
PLU

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

Plate/Store
Tools

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


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

Prepared by Imported Recipes
Plum Gnger Dipping Sauce


Categories
Locations
PLU

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

Plate/Store
Tools

Quantity     Unit     Ingredient
4     cup     yellow onion
¼     cup     diced fresh ginger
2     cup     red wine
1     cup     extra fine granulated sugar
¼     cup     minced peeled garlic
8     cup     coarsley chopped plum
1     cup     white wine
3     cup     apple juice
    to taste     salt and pepper
2     tbl     cornstarch


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

Prepared by Red Newt
Plum Red Wine Sauce


Categories
Locations
PLU

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

Plate/Store
Tools

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


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

Prepared by Red Newt
Plum Sauce


Categories _1_Spring, _2_Summer, 6-Sauces
Locations
PLU

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

Plate/Store
Tools

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


Procedure

Put all ingredients in a saucepan and reduce by half


Prepared by Imported - need recipe

Plum Sauce (for Pork, Chicken or Beef)


Categories _1_Spring, _2_Summer, 6-Sauces
Locations
PLU

Yield   0 No Unit     Prep  
Portion Size   0 No Unit     Cook  
Num Portions   24     Finish  
          Shelf  

Plate/Store
Tools

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


Procedure
Prepared by Imported Recipes
Plum Sauce (for Pork, Chicken or Beef) (12 servings)


Categories _1_Spring, _2_Summer, 6-Sauces
Locations
PLU

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

Plate/Store
Tools

Quantity     Unit     Ingredient
2     cup     beef or chicken stock
1     cup     pitted and coarsely chopped plums apples
½     cup     red wine (reserve 1 1/3 cup liquid)
½     tbl     olive oil
½     tbl     minced garlic
½     tsp     chopped thyme
½     tsp     chopped sage
2     tbl     honey picked over
2         salt and pepper to taste


Procedure
Prepared by Imported Recipes
Plum Sauce for Chicken


Categories _1_Spring, _2_Summer, 6-Sauces
Locations
PLU

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

Plate/Store
Tools

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


Procedure
Prepared by Imported Recipes
Plum Syrup


Categories _1_Spring, _2_Summer, 6-Sauces
Locations
PLU

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

Plate/Store
Tools

Quantity     Unit     Ingredient
1     cup     Ingredients


Procedure
Prepared by Imported - need recipe
Plum Vinaigrette


Categories _1_Spring, _2_Summer, 7-Dressing
Locations
PLU

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

Plate/Store
Tools

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


Procedure
Prepared by Imported Recipes
Plum White Wine Sauce


Categories
Locations
PLU

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

Plate/Store
Tools

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


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

Prepared by Red Newt
Poached Pear in Almond Phyllo Cup


Categories _3_Fall, 0-CB-2008, 0-CB-FirstDraft, 5-Desserts
Locations
PLU

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

Plate/Store
Tools

Quantity     Unit     Ingredient
1     cup     Ingredients


Procedure
Prepared by Imported - menu titles only
Poached Pears


Categories _3_Fall, 0-CB-2008, 0-CB-FirstDraft, 5-Desserts
Locations
PLU

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

Plate/Store
Tools

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


Procedure
Prepared by Imported Recipes
Poached Seckel Pears


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

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

Plate/Store
Tools

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


Procedure
Prepared by Imported Recipes
Poblano Sauce and Stuffing


Categories _2_Summer, 6-Sauces
Locations
PLU

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

Plate/Store
Tools

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


Procedure
Prepared by Imported Recipes
Polenta


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

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

Plate/Store
Tools

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


Procedure
Prepared by Imported Recipes
Polenta - Vegan


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

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

Plate/Store
Tools

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


Procedure
Prepared by Imported Recipes
Polenta Cheese Surprise


Categories
Locations
PLU

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

Plate/Store
Tools

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


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

Prepared by David Whiting
Polenta Surprise


Categories
Locations
PLU

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

Plate/Store
Tools

Quantity     Unit     Ingredient


Procedure
Prepared by David Whiting
Polenta with Mascarpone


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

Yield   7½ lb     Prep  
Portion Size   4 oz     Cook  
Num Portions   30     Finish  
          Shelf  

Plate/Store
Tools

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


Procedure
Prepared by Imported Recipes
Poppyseed Angel Food Cakes


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

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

Plate/Store
Tools

Quantity     Unit     Ingredient
1½     cup     sugar
2     cup     egg whites drained
2     tsp     cream of tartar
¼     tsp     salt
¼     cup     poppyseeds chocolate
2     tbl     lemon zest patted dry


Procedure
Prepared by Imported Recipes
Pork


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

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

Plate/Store
Tools

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


Procedure
Prepared by Imported Recipes
Pork : Maple Balsamic


Categories 0-CB-2008, 0-CB-FirstDraft, 6-Sauces, 8-Compote
Locations
PLU

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

Plate/Store
Tools

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


Procedure
Prepared by Imported Recipes
Pork Calypso


Categories
Locations
PLU

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

Plate/Store
Tools

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


Procedure
Prepared by Imported Recipes
Pork Chops with Rhubarb Cornbread Stuffing


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

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

Plate/Store
Tools

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


Procedure
Prepared by David Whiting
Pork Cider Au Jus


Categories 0-CB-2008, 0-CB-FirstDraft, 6-Sauces, 8-Compote
Locations
PLU

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

Plate/Store
Tools

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


Procedure
Prepared by Imported Recipes
Pork Loin Medalions


Categories
Locations
PLU

Yield   3¾ lb     Prep  
Portion Size   4 oz     Cook  
Num Portions   15     Finish  
          Shelf  

Plate/Store
Tools

Quantity     Unit     Ingredient
6     lb     boneless pork loin


Procedure
Prepared by David Whiting
Pork Loin stuffed with cronbread, chever, andoulli and ramps


Categories
Locations
PLU

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

Plate/Store
Tools

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


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

Prepared by David Whiting
Pork Loin Stufffed Proscuitto, Plums, Chevre


Categories
Locations
PLU

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

Plate/Store
Tools

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


Procedure
Prepared by Red Newt
Pork Medallions in a Balsamic Mollasses Sauce


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

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

Plate/Store
Tools

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


Procedure
Prepared by Imported Recipes
Pork Sirloin with Rhubarb Cornbread Stuffing


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

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

Plate/Store
Tools

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


Procedure
Prepared by David Whiting
Pork Spice Rub


Categories
Locations
PLU

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

Plate/Store
Tools

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


Procedure
  • Combine all ingredients and mix well.

Prepared by Red Newt
Pork Spring Rolls with Apple and Red Cabbage


Categories
Locations
PLU

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

Plate/Store
Tools

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


Procedure
  • Mix the seasonings together into a blend. Use half to saute the apples and the other half to saute cabbage.
  • Saute the pork separately.
  • Puree the currants, water, and cornstarch (as a binder)
  • Mix all components together in a large bowl.
  • Roll into spring rolls.

Prepared by David Whiting
Pork Stuffing


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
5     lb     chevre
3     tbl     minced garlic apples
1½     pt     raspberries (reserve 1 1/3 cup liquid)
5     tbl     chopped fresh thyme
12     cup     chard
2     tbl     olive oil
2         salt and pepper 1


Procedure
Prepared by Imported Recipes
Pork Stuffing - Apple Sausage Chevre


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
1     No Unit     peeled, diced Empire Apple(about 1 cup)
¼     cup     diced onion Red)
1     tsp     minced garlic
2     tbl     olive oil
2     tsp     chopped fresh thyme pureed
2     tsp     chopped fresh sage chopped
1     cup     chopped and lightly wilted collard greens
1     cup     breakfast style pork sausage
1     cup     chevre pepper
1     No Unit     salt and pepper 1
1     No Unit     about 6 Enough stuffing for 2 pork tenderloins


Procedure
Prepared by Imported Recipes
Pork stuffing - feta 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     cup     feta, lively run cheese
2     cup     coarsley chopped black olives drained
2     tbl     minced garlic


Procedure
Prepared by Imported Recipes
Pork stuffing - squash and walnuts


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     ea     diced butternut squash ted
¼         fresh chopped rosemary cups Red)
0         olive oil
0         salt and pepper 1
10     cup     cubed breadcrumbs pureed
1     tbl     fresh thyme chopped
1     tbl     fresh sage
2     cup     shallots
2         garlic pepper
1     lb     melted butter
5         egg
1         punds melted butter portions
5         egg


Procedure
Prepared by Imported Recipes
Pork Stuffing Dry Currant Chevre


Categories
Locations
PLU

Yield   7 lb     Prep  
Portion Size   2 oz     Cook  
Num Portions   56     Finish  
          Shelf  

Plate/Store
Tools

Quantity     Unit     Ingredient
5     lb     chevre cheese
2     lb     dry black currants
6     tbl     chopped fresh sage
2     tbl     fresh thyme
2     tbl     minced peeled garlic
    to taste     salt and pepper


Procedure
  • Combine ingredients and mix well by hand.
  • Taste and adjust.

Prepared by Red Newt
Pork tenderloin saute with gratin of apples


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     ea     es Red)
3     tbl     butter
2         chopped onions
2     tbl     fresh minced parsley pureed
2         salt and pepper 1 chopped
3     cup     beef or veg stock
1     cup     dry vermouth
2     lb     (1) pound trimmed of fat pork tenderloin
3     tbl     butter
3         salt and pepper 1 portions
4½     tbl     minced shallots
¼     cup     cognoc
1.33     cup     dry red wine
1     tsp     fresh minced or 1/3 tsp. Dried tarragon
1     pinch     of dried thyme
3     cup     poultry stock
1½     tsp     red wine vinegar
1½     tsp     tomato paste
2     tbl     fresh parsley minced


Procedure
Prepared by bonappetit french country
Pork Tenderloin stuffed with Dried Currants and Chevre


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

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

Plate/Store
Tools

Quantity     Unit     Ingredient
2     lb     pork tenderloin
8     oz     chevre cheese
2     oz     dry black currants
½     oz     swiss chard
1     tsp     chopped fresh sage
1     tsp     chopped fresh thyme
1     tsp     minced peeled garlic
4     slice     free range bacon
    to taste     salt and pepper


Procedure
Prepared by Imported Recipes
Pork Tenderloin with Fennel


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
8     oz     pork tenderloin
8     No Unit     flour
8     No Unit     salt and pepper 1
1     cup     chicken stock
1½     cup     chopped fennel
1     cup     chopped onions
½     cup     white wine
¼     cup     sour cream
1     tbl     fennel seeds
2     tsp     minced garlic
2     No Unit     salt and pepper 1


Procedure
Prepared by Imported Recipes
Pork tenderloin_2


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     Chopped small pancetta
2         chopped small empire apples drained
½         finely chopped onions
1         finely chopped sage tablespoon
1         finely chopped thyme tablespoon chocolate
2         chopped small kale cups patted dry
4         slices bacon
0         taste salt and pepper


Procedure
Prepared by Imported Recipes
Pork with a Sausage Rhubarb Stuffing


Categories _1_Spring, 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
4     cup     sausage
4     No Unit     salt pepper
4     No Unit     garlic stock)
8     cup     crumbled cornbread
2     cup     caramelized rhubarb_Inv
1     tsp     chopped sage
1     tsp     chopped thyme
2     tbl     minced garlic


Procedure
Prepared by Imported Recipes
Pork with colard greens & pine nut pesto with currants


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

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

Plate/Store
Tools

Quantity     Unit     Ingredient
16     cup     chopped collard greens
3     tbl     garlic drained
3         olive oil
1     cup     toasted pine nuts
3     cup     currants
3         salt and pepper 1 patted dry


Procedure
Prepared by Imported Recipes
Pork, pulled


Categories
Locations
PLU

Yield   8 lb     Prep  
Portion Size   3 oz     Cook  
Num Portions   42.67     Finish  
          Shelf  

Plate/Store
Tools

Quantity     Unit     Ingredient
12     lb     boneless pork butt
12     fl oz     Guinness beer
16     fl oz     apple cider
4     oz     molasses
8     fl oz     white verjus
1     tbl     dry mustard
1     tbl     ground cumin
2     oz     salt


Procedure
  • Smear molasses on pork butt
  • sprinkle with salt and spices
  • pour liquid in pan
  • roast at 300F covered for about 6 hours (internal temp 180F)

Prepared by David Whiting
Port Glaze


Categories
Locations
PLU

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

Plate/Store
Tools

Quantity     Unit     Ingredient
1     bottle     port wine
1     cup     Verjooz
1     cup     sugar
6     cup     brown veal stock


Procedure

-combine all ingredients in a heavy bottom 6qt pot

-reduce to approx 3 cups


Prepared by Culinary Software Services

Port Poached Dried Fruit Cobbler


Categories _5_all season, 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
Port Poached Figs


Categories
Locations
PLU

Yield   0     Prep  
Portion Size   0     Cook  
Num Portions   40     Finish  
          Shelf  

Plate/Store
Tools

Quantity     Unit     Ingredient
6     cup     red wine
6     cup     port wine
2½     cup     extra fine granulated sugar
1     ea     split and scraped vanilla beans (use all)
2     ea     cinnamon stick
1½     oz     fresh ginger cut into sticks
3     lb     black mission figs


Procedure
  • Add all ingredients(except figs) in pan and bring to a boil.
  • Reduce to a simmer and add the figs.
  • Simmer about 30 minutes. Figs should be plump.
  • Remove figs from liquid.
  • Strain poaching liquid and reduce 4 cups by half for the syrup.

Prepared by Red Newt
Port Poached Pears


Categories _3_Fall, 0-CB-2008, 0-CB-FirstDraft, 5-Desserts
Locations
PLU

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

Plate/Store
Tools

Quantity     Unit     Ingredient
¼     cup     lemon juice
8         pears with stems Red)
4     cup     ruby Port
2     cup     sugar
2         cinnamon stick pureed
1         split lengthwise vanilla bean chopped
15.13         fresh ginger inch slices peeled


Procedure
Prepared by Imported Recipes
Port 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     demi
1     cup     port radicchio)
1     tbl     minced garlic
2     tbl     chopped fresh thyme liquid)
1     tbl     chopped fresh sage pureed
¼     cup     honey
2     tsp     cornstarch
2         salt and pepper 1 but do not process)


Procedure
Prepared by Imported Recipes
Portobello Filling


Categories
Locations
PLU

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

Plate/Store
Tools

Quantity     Unit     Ingredient
2½     cup     raisins
2     cup     sauteed leek
1½     cup     toasted walnut pieces
5     cup     bulk sausage
3     cup     grated parmesan cheese
1     tbl     minced peeled garlic


Procedure
Prepared by Red Newt
Portobello Stuffing


Categories _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
1     lb     raw pork sausage
1     No Unit     diced large onion apples
12     No Unit     skinned and sliced peaches
2     cup     wilted chard
1     tbl     minced garlic
1     tbl     fresh sage
1     tbl     fresh thyme
4     cup     chevre
6     cup     Bread - cubed
6     No Unit     salt and pepper 1
6     cup     chopped Peaches
2     cup     chicken stock
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
Portobello stuffing with quinoa


Categories
Locations
PLU

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

Plate/Store
Tools

Quantity     Unit     Ingredient
4     cup     uncooked quinoa
4     cup     diced small carrot
4     cup     diced small shallots
3     tbl     canola oil
½     cup     margarine
2½     cup     diced spring onion
2     tsp     truffle oil
8     cup     veg stock
0     No Unit     S+P to taste


Procedure

-carmelize shallots in canola oil

-add carrots, cook slightly    

-add quinoa and veg stock

-follow proper quinoa cooking procedure

-when finished, add margarine, truffle oil, and spring onion

-mix well

-cool before stuffing


Prepared by Culinary Software Services

Pot Pie - Duck


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     duck
2     cup     sweet potato
2     cup     apple drained
1     cup     onion
1     cup     fennel
1     No Unit     salt and pepper 1


Procedure
Prepared by Imported Recipes
Pot Pie 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 garlic
4     pt     heavy cream radicchio)
1     gal     chicken stock
1     cup     butter liquid)
1¾     cup     flour pureed


Procedure
Prepared by Imported Recipes
Potato and Wild Mushroom Gratin


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

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

Plate/Store
Tools

Quantity     Unit     Ingredient
1½     lb     red potato
1     lb     woodland mushrooms drained
4     tbl     butter
3     tbl     heavy cream
½     tsp     minced Garlic tablespoon
0         salt and pepper 1 patted dry
0         olive oil
½     cup     cream


Procedure
Prepared by Imported Recipes
Potato Chive Pancake


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
Potato Ginger Mascarpone Ravioli Filling


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

Yield   0 No Unit     Prep  
Portion Size   0 No Unit     Cook  
Num Portions   30     Finish  
          Shelf  

Plate/Store
Tools

Quantity     Unit     Ingredient
0     lb     aked potato pulp (shredded through food processor)6
1     tbl     minced garlic
4     tbl     minced ginger
1½     cup     minced scallions
¼     cup     fresh parsley patted dry
0     No Unit     salt and pepper to taste


Procedure
Prepared by Imported Recipes
Potato Ginger Mascarpone Ravioli Filling (10 servings)


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   10     Finish  
          Shelf  

Plate/Store
Tools

Quantity     Unit     Ingredient
0     lb     aked potato pulp (shredded through food processor)6
1     tsp     minced garlic
1.33     tbl     minced ginger pureed)
½     cup     minced scallions pureed
1.33     tbl     fresh parsley
1     No Unit     salt and pepper to taste sliced)


Procedure
Prepared by Imported Recipes
Potato Gratin with Bousin


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
1     cup     whipping cream
1     cup     half and half cream cups Mascarpone
8     oz     boursin with herbs
1½         parsley chopped
2     pt     heavy cream
2     lb     cream cheese
½     cup     chopped garlic
½         chopped parsley cup


Procedure
Prepared by Imported Recipes
Potato Leek Pancake


Categories
Locations
PLU

Yield   0     Prep  
Portion Size   0     Cook  
Num Portions   22     Finish  
          Shelf  

Plate/Store
Tools

Quantity     Unit     Ingredient
8     lb     shredded russet 100 ct potato
8     cup     julienne leek
8     ea     egg
2     tbl     dried parsley
0     No Unit     salt and pepper


Procedure
  • Beat eggs.
  • Combine ingredients and mix well.
  • Use 1 cup mixture per pancake.
  • Cook each pancake individually in small egg skillet (non-stick) with a little oil.
  • Flip when golden brown.
  • Store in fish tubs with parchment paper.

Prepared by Red Newt
Potato Leek Soup


Categories
Locations
PLU

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

Plate/Store
Tools

Quantity     Unit     Ingredient
3     tbl     butter
2         onions chopped cups Mascarpone
1     tsp     salt
½     tsp     black pepper
0     pinch     of nutmeg
2     cup     chopped leeks
½     cup     chopped scallions
2         celery stalks chopped
2     cup     vegetable stock or chicken stock
2     cup     chopped potatoes
4     cup     milk
1     cup     heavy cream
1         chopped teapon fresh thyme
1         chopped teapoon fresh sage


Procedure
Prepared by Imported Recipes
Potato Pulp


Categories
Locations
PLU

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

Plate/Store
Tools

Quantity     Unit     Ingredient
17     lb     russet 100 ct potato


Procedure

bake at 425F in convection oven for 40 minutes

Interior temp ~190F

cool, scoop    


Prepared by David Whiting

Potato Ramp Filling


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
12     cup     peeled, shredded russet 100 ct potato
3     lb     chevre cheese
4     cup     chopped ramp greens
¼     cup     Roasted Garlic
¼     cup     chopped wash and trim parsley
0     No Unit     salt and pepper


Procedure
Prepared by Imported Recipes
Potato Soup


Categories
Locations
PLU

Yield   3 gal     Prep  
Portion Size   12 fl oz     Cook  
Num Portions   32     Finish  
          Shelf  

Plate/Store
Tools

Quantity     Unit     Ingredient
1     lb     unsalted butter
1     lb     chopped carrot
8     No Unit     chopped celery bunch
15     oz     yellow onion
5     oz     peeled garlic
10     lb     choppped potato yukon gold
1     gal     water
2     qt     water
1     tbl     dried thyme
3     tbl     fresh rosemary
½     tbl     ground black pepper
2½     oz     kosher salt


Procedure

Sautee celery and carrots in butter over medium heat for about 1/2 an hour, until carrots start to become soft.

Place onion and garlic in robo until smooth, add to pan on stove and brown for about ten minutes. Add 1 oz of salt.

Add chopped potatoes to pan and add remaining salt (1.5 oz). Simmer for approximately 10 minutes.

Add water, and bring to a boil. Once potatoes become soft (approximately one hour over medium heat), add thyme, rosemary, black pepper.

Stick blend until relatively smooth, some small chunks of vegetables are ok.

Add cream and taste to see if additional salt is needed.


Prepared by Culinary Software Services

Potatoes, Bistro


Categories
Locations
PLU

Yield   1.6 hotel pan     Prep  
Portion Size   0.04 hotel pan     Cook  
Num Portions   40     Finish  
          Shelf  

Plate/Store
Tools

Quantity     Unit     Ingredient
11     lb     shredded russet 100 ct potato
8     oz     parmesan, grated cheese
1     tbl     salt and pepper
1½     qt     heavy cream


Procedure

Shred potatoes and rinse very well several times. If potatoes are not adequately rinsed, they turn grey!

Mix shredded potatoes with grated cheese.

Mix salt and pepper with cream and add to potato cheese mixture.

Bake.


Prepared by Red Newt

Potatoes, diced and roasted


Categories
Locations
PLU

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

Plate/Store
Tools

Quantity     Unit     Ingredient
5     lb     potato yukon gold
2     oz     olive extra virgin oil
½     oz     salt


Procedure
Prepared by David Whiting
Pound Cake


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     No Unit     sitfted Flour cups
¼     tsp     baking soda 2 cups Mascarpone
1     cup     shortening
3     cup     sugar
6     No Unit     egg
1     tbl     lemon juice patted dry
1     tsp     vanilla
1     cup     buttermilk


Procedure
Prepared by Imported Recipes
Praline Cheesecake


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

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

Plate/Store
Tools

Quantity     Unit     Ingredient
10     oz     (about) praline
4     No Unit     x8ounce packages cream cheese cups Mascarpone
2     tbl     flour
2     tbl     heavy cream
1     tsp     vanilla
4     No Unit     egg patted dry


Procedure
Prepared by Imported Recipes
Praline Marscarpone Filling


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

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

Plate/Store
Tools

Quantity     Unit     Ingredient
2         containers Marscapone


Procedure
Prepared by Imported Recipes
Pralines


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

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

Plate/Store
Tools

Quantity     Unit     Ingredient
2     cup     sugar
½     cup     karo syrup cups Mascarpone
2     cup     pecan halves
½         stick margarine
1     tbl     vanilla


Procedure
Prepared by Imported Recipes
Proscuitto Stuffing


Categories
Locations
PLU

Yield   6 lb     Prep  
Portion Size   1½ oz     Cook  
Num Portions   64     Finish  
          Shelf  

Plate/Store
Tools

Quantity     Unit     Ingredient
2     lb     diced prosciutto di Parma ham
2     lb     shredded provolone cheese
2     lb     fresh spinach


Procedure
Prepared by David Whiting
Prune 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
Prune Relish


Categories
Locations
PLU

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

Plate/Store
Tools

Quantity     Unit     Ingredient
1½     cup     minced shallots
2     tbl     minced garlic
1     cup     minced red pepper
4     tbl     butter
1     cup     apple cider
1     cup     red wine
2     tbl     honey
½     cup     white vinegar
1     tbl     fresh thyme
1     cup     fresh water
1     cup     diced leek
8     cup     prunes


Procedure

-sweat the shallots, leeks, garlic, and peppers with butter

-add cider, wine, honey, and vinegar

-reduce by 1/3

-add remaining ingredients

-simmer slowly (be careful of boil over)

-when the majority of liguid is reduced, puree


Prepared by Culinary Software Services

Puff Pastry Pin Wheel Cookies


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         sheet puff pastry
½     cup     jam or preserves cups Mascarpone


Procedure
Prepared by Imported Recipes
Puff Pastry Pocket Filling


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
10     cup     grated sweet potatoes
2         diced white onions cups Mascarpone
1     tbl     chopped garlic
½     cup     olive oil
¼     cup     butter
10     cup     chopped broccili
1     tbl     chopped fresh thyme
2     lb     shredded cheddar
2     dash     of nutmeg
2         salt and pepper 1


Procedure
Prepared by Imported Recipes
Pulled Chicken


Categories
Locations
PLU

Yield   12 lb     Prep  
Portion Size   3 oz     Cook  
Num Portions   64     Finish  
          Shelf  

Plate/Store
Tools

Quantity     Unit     Ingredient
4     ea     free range chicken (triple this number)


Procedure
  • Use tripple the number of chickens to yeild the weight stated. The recipe is altered for costing purposes.
  • Use the leftover dark meat from breaking down chickens, namely the thigh and leg.
  • Seperate them from the carcass and roast them in the oven for 45 minutes at 375 degrees.
  • Once they have cooled, pull the meat from the bone, shredding it as you go and eliminating the skin.
  • Store for later use.

Prepared by Red Newt
Pumpernickel bread


Categories
Locations
PLU

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

Plate/Store
Tools

Quantity     Unit     Ingredient
6     cup     water
3     oz     dry active yeast
2     oz     kosher salt
2     tbl     caraway seeds
1     cup     molasses
16     oz     rye flour
24     oz     wheat organic flour
40     oz     bread flour
2     tbl     cocoa
1     oz     all-purpose shortening


Procedure

-Use larger bread pans

-approx 37 oz per loaf


Prepared by Culinary Software Services

Pumpkin Balsamic 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
1     tbl     minced garlic
3     cup     vegetable stock Red)
1     cup     white wine
2     cup     pumpkin
¼     cup     balsamic vinegar pureed
1     cup     honey chopped
¼     cup     chopped fresh sage and thyme
0     No Unit     salt and pepper 1


Procedure
Prepared by Imported Recipes
Pumpkin Balsamic Vinaigrette


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
1     cup     Ingredients


Procedure
Prepared by Imported - need recipe
Pumpkin Bread


Categories _3_Fall, 0-CB-2008, 0-CB-FirstDraft, 5-Desserts
Locations
PLU

Yield   2 loaf     Prep  
Portion Size   0 No Unit     Cook  
Num Portions   0     Finish  
          Shelf  

Plate/Store
Tools

Quantity     Unit     Ingredient
3½     cup     all purpose flour
2     tsp     baking soda
1     tsp     salt
½     tsp     baking powder
3     cup     sugar
1     tsp     ground cinnamon
1     tsp     ground nutmeg
2     tsp     allspice
1     cup     canola oil
4     ea     egg
16     oz     pumpkin puree
½     cup     chopped pecan pieces
¼     cup     water


Procedure
  • Beat sugar with eggs until light and fluffy.
  • Gradually add oil and pumpkin.
  • Sift together dry ingredients, and add to pumpkin mixture.
  • Add water and nuts.

Prepared by Imported Recipes
Pumpkin Cake


Categories _3_Fall, 0-CB-2008, 0-CB-FirstDraft, 5-Desserts
Locations
PLU

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

Plate/Store
Tools

Quantity     Unit     Ingredient
4     No Unit     egg
2     cup     all purpose flour
2     tsp     baking soda
½     tsp     salt
1     tsp     ground cloves
2     tsp     ground cinnamon
½     tsp     ground ginger
2     cup     extra fine granulated sugar
1     cup     canola oil
2     cup     pumpkin puree


Procedure
  • Combine dry ingredients.
  • Beat sugar with eggs until light and fluffy.
  • Gradually add oil and pumpkin.
  • Mix in dry ingredients until just moistened.
  • Turn into 10" tube pan.
  • Bake 1 hour at 350 degrees.
  • Ice with cream cheese icing.

Prepared by Imported Recipes
Pumpkin Cheesecake


Categories _3_Fall, 0-CB-2008, 0-CB-FirstDraft, 5-Desserts
Locations
PLU

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

Plate/Store
Tools

Quantity     Unit     Ingredient
24     No Unit     ginger snaps Red)
4     tbl     melted margarine
4     No Unit     Cheesecake
2     lb     cream cheesecake pureed
2     cup     canned pumpkin chopped
1½     cup     packed brown sugar
5     No Unit     egg
½     tsp     cinnamon
½     tsp     ground ginger
¼     tsp     cloves
¼     tsp     ground nutmeg portions
1     tsp     vanilla
½     cup     hazelnut liqueur
16     oz     sour cream
2     tbl     hazelnut liqueur
¼     cup     sugar


Procedure
Prepared by Imported Recipes
Pumpkin Chutney


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

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

Plate/Store
Tools

Quantity     Unit     Ingredient
4     cup     chopped onion
2     tbl     minced garlic Red)
2     tbl     olive oil
2     cup     apple cider
12     cup     pumpkin pureed
1     cup     apple cider vinegar chopped
1     cup     raisins
2     cup     brown sugar
1     cup     chopped walnuts
1         chopped tablspoon sage
½     tsp     nutmeg
0         salt and pepper 1 portions


Procedure
Prepared by Imported Recipes
Pumpkin Cream 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
1     cup     Ingredients


Procedure
Prepared by Imported - need recipe
Pumpkin Cups


Categories 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
4         room temperature unsalted butter sticks
4     cup     flour cups Mascarpone
1     cup     brown sugar
1     cup     canned pumkin
4         egg yolks
4     tbl     milk or half and half
4     tsp     vanilla
½     tsp     cinnamon
½     tsp     nutmeg
1         chopped walnuts cup
1         chopped pecans cup
4         melted unsalted butter tablespoons


Procedure
Prepared by Imported Recipes
Pumpkin Flan


Categories
Locations
PLU

Yield   0     Prep  
Portion Size   0     Cook  
Num Portions   8     Finish  
          Shelf  

Plate/Store
Tools

Quantity     Unit     Ingredient
6     ea     egg
1     can     condensed milk
1     tsp     vanilla extract
1½     cup     pumpkin puree
2     tbl     rum
½     tsp     ground cinnamon
0.12     tsp     ground nutmeg
1½     cup     heavy cream
1     cup     half and half cream


Procedure
Prepared by Red Newt
Pumpkin Hazelnut Soup


Categories _3_Fall, 0-CB-2008, 0-CB-FirstDraft, 2-Soups
Locations
PLU

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

Plate/Store
Tools

Quantity     Unit     Ingredient
1     cup     pureed pumpkin
0.13     tsp     allspice Red)
1     tbl     frangelico
2     cup     chicken stock
½     cup     heavy cream pureed
½     cup     half and half chopped
1     tsp     minced fresh thyme
¼     cup     finely chopped (for garnish) hazelnuts
0         salt and pepper 1


Procedure
Prepared by Imported Recipes
Pumpkin Mascarpone and Dried Cranberries


Categories _3_Fall, 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
Pumpkin Mousse


Categories _3_Fall, 0-CB-2008, 0-CB-FirstDraft, 5-Desserts
Locations
PLU

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

Plate/Store
Tools

Quantity     Unit     Ingredient
4     cup     canned pumpkin or pureed pumpkin
4         1Tablespoon vanilla Red)
1½     cup     sugar
2     tsp     cinnamon
½     tsp     nutmeg pureed
¼         teaspsoon ginger chopped
¼     tsp     cloves
½     cup     hot water
6         gelatin sheets
6         4c whipped cream


Procedure
Prepared by Imported Recipes
Pumpkin Nut Muffins


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
1¾     cup     all- purpose flour
¾     tsp     salt
½     cup     sugar cups Mascarpone
2     tsp     baking powder 1
2     tsp     egg
4     No Unit     melted margarine tablespoons
¾     cup     milk patted dry
1     cup     canned pumkin
1     No Unit     finely chopped walnuts cup


Procedure
Prepared by Imported Recipes
Pumpkin Raisin Mini Muffins


Categories _3_Fall, 0-CB-2008, 0-CB-FirstDraft, 5-Desserts
Locations
PLU

Yield   4 dozen     Prep  
Portion Size   1 ea     Cook  
Num Portions   48     Finish  
          Shelf  

Plate/Store
Tools

Quantity     Unit     Ingredient
21     cup     all purpose flour
6     cup     sugar
8     tbl     baking powder 1
4     tbl     ground cinnamon
4     tbl     ground nutmeg
24     ea     egg
54     fl oz     whole milk
9     cup     canned pumpkin
9     cup     raisins


Procedure
  • Preheat oven to 400F
  • Mix together all the dry ingredients.
  • In a separate bowl, beat the eggs.
  • Add the butter, milk and pumpkin to the eggs.
  • Add the raisins and mix well
  • combine the liquid and dry ingredients and mix until blended... do not over mix.
  • Fill muffin pans two-thirds full and bake 20 minutes or until lightly browned on top.

Prepared by David Whiting
Pumpkin Raisin Mini Muffins - small batch


Categories _3_Fall, 0-CB-2008, 0-CB-FirstDraft, 5-Desserts
Locations
PLU

Yield   1 dozen     Prep  
Portion Size   1 ea     Cook  
Num Portions   12     Finish  
          Shelf  

Plate/Store
Tools

Quantity     Unit     Ingredient
5¼     cup     all purpose flour
1½     cup     sugar
6     tsp     baking powder 1
3     tsp     ground cinnamon
3     tsp     ground nutmeg
6     ea     egg
1.13     pt     whole milk
3     cup     canned pumpkin
3     cup     raisins


Procedure
  • Preheat oven to 400F
  • Mix together all the dry ingredients.
  • In a separate bowl, beat the eggs.
  • Add the butter, milk and pumpkin to the eggs.
  • Add the raisins and mix well
  • combine the liquid and dry ingredients and mix until blended... do not over mix.
  • Fill muffin pans two-thirds full and bake 20 minutes or until lightly browned on top.

Prepared by Imported Recipes
Pumpkin Ravioli Filling


Categories
Locations
PLU

Yield   4½ lb     Prep  
Portion Size   1.8 oz     Cook  
Num Portions   40     Finish  
          Shelf  

Plate/Store
Tools

Quantity     Unit     Ingredient
2     cup     chevre cheese
1½     tsp     minced peeled garlic
1     tbl     chopped wash and trim parsley
4     cup     pumpkin puree
1     tbl     chopped fresh thyme
¼     tsp     ground nutmeg
2     cup     chopped fresh spinach
8     oz     cream cheese
0     No Unit     salt and pepper


Procedure
Prepared by Red Newt
Pumpkin Ravioli Filling 2


Categories
Locations
PLU

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

Plate/Store
Tools

Quantity     Unit     Ingredient
1     ea     roasted, peeled, seeded long island cheese pumpkin (about 5 lb squash)
2     tsp     minced peeled garlic
1     lb     cream cheese
2     lb     mascarpone cheese
1     cup     parmesan cheese
2     ea     egg
    to taste     salt and pepper
1     tsp     ground cardamon seed
1     cup     raisins
1½     cup     chopped fresh spinach


Procedure
Prepared by Red Newt
Pumpkin roulade


Categories _3_Fall, 0-CB-2008, 0-CB-FirstDraft, 5-Desserts
Locations
PLU

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

Plate/Store
Tools

Quantity     Unit     Ingredient


Procedure
Prepared by Imported Recipes
Pumpkin Sauce


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

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

Plate/Store
Tools

Quantity     Unit     Ingredient
2         diced large shallots
1     tbl     minced garlic Red)
3     cup     pumpkin - canned or cooked puree
4     cup     apple cider
1     cup     white wine pureed
3     tbl     brown sugar chopped
1     tsp     nutmeg
½     tsp     cinnamon
¼     tsp     cloves
0         salt and pepper to taste


Procedure
Prepared by Imported Recipes
Pumpkin Sauce - Spicey


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

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

Plate/Store
Tools

Quantity     Unit     Ingredient
2         diced large shallots
1     tbl     minced garlic Red)
3     cup     pumpkin - canned or cooked puree
2     cup     veg stock
4     cup     apple cider pureed
1     cup     white wine chopped
3     tbl     brown sugar
1     tsp     nutmeg
½     tsp     cinnamon
¼     tsp     cloves
1     tsp     dried red pepper
1         salt and pepper to taste portions


Procedure
Prepared by Imported Recipes
Pumpkin Sauce - Spicey (6 servings)


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

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

Plate/Store
Tools

Quantity     Unit     Ingredient
1         diced large shallots
½     tbl     minced garlic Red)
1½     cup     pumpkin - canned or cooked puree
1     cup     veg stock
2     cup     apple cider pureed
½     cup     white wine chopped
1½     tbl     brown sugar
½     tsp     nutmeg
¼     tsp     cinnamon
0.13     tsp     cloves
½     tsp     dried red pepper
0         salt and pepper to taste portions


Procedure
Prepared by Imported Recipes
Pumpkin Sauce (6 servings)


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

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

Plate/Store
Tools

Quantity     Unit     Ingredient
1         diced large shallots
½     tbl     minced garlic Red)
1½     cup     pumpkin - canned or cooked puree
2     cup     apple cider
½     cup     white wine pureed
1½     tbl     brown sugar chopped
½     tsp     nutmeg
¼     tsp     cinnamon
0.13     tsp     cloves
0         salt and pepper to taste


Procedure
Prepared by Imported Recipes
Pumpkin Vinaigrette


Categories _3_Fall, 0-CB-FirstDraft
Locations
PLU

Yield   0 No Unit     Prep  
Portion Size   0 No Unit     Cook  
Num Portions   128     Finish  
          Shelf  

Plate/Store
Tools

Quantity     Unit     Ingredient
2     cup     diced shallots
1     tbl     minced garlic Red)
3     cup     cooked and pureed pumpkin (canned)
4     cup     apple cider
1     cup     white wine pureed
3     tbl     brown sugar chopped
1         teapoon nutmeg
½     tsp     cinnamon
0.13     tsp     ground cloves
2     cup     sugar
2½     cup     balsamic vinegar
2         salt and pepper to taste portions


Procedure
Prepared by Imported Recipes
Pumpkin Vinaigrette (32 servings)


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

Yield   0 No Unit     Prep  
Portion Size   0 No Unit     Cook  
Num Portions   32     Finish  
          Shelf  

Plate/Store
Tools

Quantity     Unit     Ingredient
½     cup     diced shallots
¾     tsp     minced garlic Red)
¾     cup     cooked and pureed pumpkin (canned)
1     cup     apple cider
¼     cup     white wine pureed
2¼     tsp     brown sugar chopped
¼         teapoon nutmeg
0.13     tsp     cinnamon
0.06     tsp     ground cloves
½     cup     sugar
10     tbl     balsamic vinegar
10         salt and pepper to taste portions


Procedure
Prepared by Imported Recipes
Puree, roasted yellow beet


Categories
Locations
PLU

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

Plate/Store
Tools

Quantity     Unit     Ingredient
5     lb     golden beets
1     lb     butter
1     tsp     salt and pepper to taste


Procedure
  • roast beets and peel
  • puree while warm in robo with butter salt and pepper

Prepared by David Whiting
ChefTec Software by Culinary Software Services