CSS Recipes Name starts with Q
Name starts with Q
ChefTec Software by Culinary Software Services
Quail stuffed with port poached pears
Quail Stuffed with Sauasage and Cherries
Quail Stuffed with Sauasage and Dried Plums
Quail Stufffing Apple Sausage Prune
Quail stuffing - cornbread and chorizo
Quiche
Quinoa Stuffing for Chard Bundles
Quail stuffed with port poached pears


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
8     cup     port
2     cup     sugar Red)
3         thyme sprigs
3         sage sprigs
3         salt and pepper 1 pureed


Procedure
Prepared by Imported Recipes
Quail Stuffed with Sauasage and Cherries


Categories
Locations
PLU

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

Plate/Store
Tools

Quantity     Unit     Ingredient
16     ea     semi boneless quail
4     cup     cooked breakfast, house Sausage crumbled
6     cup     chopped kale
1     cup     dried cherries
1     tbl     fresh thyme
1     tbl     chopped fresh sage


Procedure
  • 2 oz stuffing per bird.

Prepared by David Whiting
Quail Stuffed with Sauasage and Dried Plums


Categories
Locations
PLU

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

Plate/Store
Tools

Quantity     Unit     Ingredient
16     ea     semi boneless quail
4     cup     cooked breakfast, house Sausage crumbled
6     cup     chopped swiss chard
1     cup     plum
2     cup     diced small Rosemary Flatbread
1     tbl     fresh thyme
1     tbl     chopped fresh sage


Procedure
  • 2 oz stuffing per bird.

Prepared by Red Newt
Quail Stufffing Apple Sausage Prune


Categories
Locations
PLU

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

Plate/Store
Tools

Quantity     Unit     Ingredient
5     lb     chopped apple pork sausage
½     half sheet pan     chopped Rosemary Flatbread
2     lb     chopped pitted prunes
6     tbl     chopped fresh sage
2     tbl     fresh thyme
2     tbl     minced peeled garlic


Procedure
  • Combine ingredients in a large bowl.
  • Mix well by hand.
  • Taste and adjust.

Prepared by Red Newt
Quail stuffing - cornbread and chorizo


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

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

Plate/Store
Tools

Quantity     Unit     Ingredient
½     ea     cornbread_Inv
1     cup     chorizo cups Mascarpone
1     cup     chopped prunes
1     cup     wilted collards
1         salt and pepper to taste
1     tsp     sage patted dry
1     tsp     thyme
1     tsp     minced garlic


Procedure
Prepared by Imported Recipes
Quiche


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
0     ea     er
36         egg cups Mascarpone
7½     cup     heavy cream
1     tsp     nutmeg
1         salt and pepper 1
1         anything but the kitchen sink
6     cup     all purpose flour
1     tbl     salt
1     cup     vegetable shortening
1     cup     butter
15     tbl     water


Procedure
Prepared by Imported Recipes
Quinoa Stuffing for Chard Bundles


Categories
Locations
PLU

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

Plate/Store
Tools

Quantity     Unit     Ingredient
4     cup     diced, su yellow onion
10     cup     cooked quinoa
2     lb     chopped, sauteed shiitake mushrooms
2     tbl     minced peeled garlic
    to taste     chopped fresh sage
    to taste     salt and pepper


Procedure
  • Allow cooked ingredients to cool.
  • Combine all ingredients in a mixing bowl and mix by hand.

Prepared by Red Newt
ChefTec Software by Culinary Software Services