CSS Recipes Name starts with R

Ingredient

cream cheese

roasted garlic cups Mascarpone

chopped parsley

olive oil from roasted garlic

salt and pepper to taste

CSS Recipes Name starts with R Name starts with R ChefTec Software by Culinary Software Services

Rabbit Stew
Radichio Bundles
Raisin Leek Relish
Raisin Sauce
Raisin Walnut Chutney
Raisin Wine Sauce
Ramp Pesto
Ramp Verjus Glaze
Raspberry Balsamic Glaze
Raspberry Beef Sauce
Raspberry Brownies
Raspberry Chevre Spread
Raspberry Coulis
Raspberry Cream
Raspberry Creme
Raspberry Crepe Filling
Raspberry Crepe Filling (6 servings)
Raspberry CrŠme Anglaise
Raspberry Demi-Glaze
Raspberry Filling (napoleons)
Raspberry Marscarpone Filling
Raspberry Port Sauce
Raspberry Port Sauce for Lamb
Raspberry Sauce
Raspberry Sauce for Chicken
Raspberry Sauce for Pork
Raspberry Tart
Raspberry White Wine
Ratatouille Phyllo Cups
Ravioli
Ravioli Dough
Ravioli Dough, whole wheat
Ravioli filling - Kuyahoora Kalamata
Ravioli filling - Mama mia Ricotta
Ravioli filling - pork tenderloin
Ravioli filling - pumpkin and dried cranberry
Ravioli filling - pumpkin, chevre and dried cranberry
Ravioli filling - roasted beet
Ravioli Filling Blueberry Fennel
Ravioli Filling Chevre`
Ravioli Filling Plum Shitake Chevre
Ravioli Filling Rhubarb Chevre
Ravioli Filling Sweet Potato
Ravioli filling- three cheese
Ravioli Filling, Cranberry Chevre
Ravioli Filling, Cranberry Parsnip Chevre
Ravioli Filling, Fennel Cream Cheese
Ravioli, Beet and mascarpone
Ravioli, Parsnip Cranberry
Ravioli, Plum Shitake Chevre
Ravioli, pumpkin, chevre, dried cranberry
Recipe Name _______________________________________
Red Chili Sauce
Red eye gravy
Red Onion and Currant Confit
Red Onion and Currant Confit
Red Onion and Currant Confit for Beef
Red Pepper Sauce
Red Potato Salad with Roasted Corn, Scallions and Sweet Red Pepper
Red Rice Bundles
Red Wine Currant Sauce
Red Wine Currant Sauce for Pork
Red Wine Garlic Sauce
Red Wine Sauce for Pasta
Relish Ramp
Relish, Cherry Hazelnut
Remoulade Sauce
Remoulade Sauce for Salmon Wraps
Rhubarb almond relish
Rhubarb and Apple Cobbler
Rhubarb Bake
Rhubarb Cobbler
Rhubarb Cobbler Filling
Rhubarb Macademia Nut Bread Stuffing
Rhubarb Sage sauce
Rhubarb Sauce
Rhubarb Sauce for Chicken
Rhubarb Tart with Raspberry Sauce
Rhubarb Tart with Raspberry Sauce and Whipped Cream
Rhubarb Vinaigrette
Rhubarb White Wine Sauce
Riccotta Cheese Filling
Rice Jade Blend
Rice Rio Medley
Rice, Caribbean
Rice, wild and basmati
Ricotta Torte
Riesling apple Cider Syrup
Riesling Butter Sauce
Risotto
Risotto - Lemon Dill
Risotto Cake with Mushrooms and Ramps and a Roasted Tomato Sauce $8
Risotto Cakes
Risotto Cakes, Butternut Squash
Risotto, Apple Gorgonzola
Roasted asperagus philo triangle filling
Roasted Beet and horseradish Gnocchi
Roasted Beet Orange Sauce
Roasted Beet Vinaigrette
Roasted Beet Vinaigrette (small)
Roasted Bell peppers with basil and balsamic vin.
Roasted Butternut Squash, Beet and Leek Compote
Roasted Cayenne White Bean Hummus
Roasted Corn Salsa
Roasted Eggplant
Roasted Fennel and Beet Hummus with Toasted Pita Wedges
Roasted Fennel and White Bean Hummus served with Corn Tortilla Chips
Roasted Fennel White Bean Hummus
Roasted Garlic
Roasted Garlic and Dried Cranberry Sweet Potatoes
Roasted Garlic and Herb Custards
Roasted Garlic Black Pepper Demi
Roasted Garlic Cream Cheese
Roasted Garlic Cream Sauce
Roasted Garlic Cream Sauce (8 servings)
Roasted Garlic Gorgonzola Dressing
Roasted Garlic Mousse
Roasted Garlic Peach Sauce
Roasted Garlic Polenta
Roasted Garlic Red Pepper Sauce
Roasted Garlic Red Wine Sauce
Roasted Garlic Spinach Cream Sauce
Roasted Garlic Spinach Sauce
Roasted Garlic Vinaigrette
Roasted Garlic Vinaigrette (12 servings)
Roasted Jalapeno Hummus
Roasted Jalapeno polenta
Roasted Jalapeno Sauce
Roasted Red Pepper and Ginger Hummus
Roasted Red Pepper and Ginger Hummus (10 servings)
Roasted Red Pepper Bok Choy Chutney
Roasted Red Pepper Cheese Dip
Roasted Red Pepper Curry Sauce
Roasted Red Pepper Pesto
Roasted Red Pepper Relish
Roasted Red Pepper Sauce
Roasted Red Pepper Spread
Roasted Red Pepper White Wine Sauce
Roasted Red Pepper with Galric Scape Sauce (Vegan)
Roasted Root Crops
Roasted Roots and Cream
Roasted Tomatillo and Garlic Salsa
Roasted Tomato and Cheese Torte
Roasted Tomato Chili Sauce
Roasted Tomato Chipolte Salsa
Roasted Tomato Cream Sauce
Roasted Tomato Cumin Sauce
Roasted Tomato Cumin Sauce for Lamb
Roasted Tomato Sauce
Roasted Tomato Sauce with Basil
Roasted Vegetable Soup
Roasted Vegetables
Roasted Zucchini
RoastedJalepeno and Ancho Chili Currant Butter
Root Toss
Rosemary - Shallot - Vermouth Sauce for Lamb
Rosemary Flatbread
Rosemary Infused Verjus Reduction
Rosemary Polenta
Rosemary Tart for Duck Confit
Rosemary-Shallot-Vermouth Sauce for Lamb
Rotini
Rotini with Cedar Roasted Salmon & Capers
Rye Flatbread

Rabbit Stew

Categories 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
0	pinch	edients
0	ea	it
0	ea	amic vinegar cups Mascarpone
0	pinch	and pepper
0	ea	tables
4	cup	red wine
1	gal	chicken stock
1	No Unit	bay leaf
1	No Unit	thyme
1	No Unit	butter
1	No Unit	parsley

Procedure
Prepared by Imported Recipes

Radichio Bundles

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	domestic mushrooms
2	cup	shitake mushrooms cups Mascarpone
½	cup	scallions
1	tbl	minced garlic
1		salt and pepper 1

Procedure
Prepared by Imported Recipes

Raisin Leek Relish

Categories
Locations
PLU

Yield	2½ cup	Prep
Portion Size	1 fl oz	Cook
Num Portions	20	Finish
		Shelf

Plate/Store
Tools

Quantity	Unit	Ingredient
2	fl oz	olive extra virgin oil
4	cup	sliced leek
2	cup	raisins
2	tsp	minced peeled garlic
½	tsp	ground cloves
1	cup	red wine

Procedure

Saute leeks and garlic in olive oil.
Add red wine, raisins, and cloves.
Cook until wine has cooked out and raisins are soft and swollen.
Pulse in Robo Coupe.

Prepared by Red Newt

Raisin 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

Raisin Walnut Chutney

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
2	cup	chopped onion
1	tbl	minced garlic cups Mascarpone
6	cup	raisins
1	cup	apple cider
1½	cup	dark brown sugar
½	cup	chopped walnuts
0		salt and pepper to taste
¼	tsp	ground allspice
¼	tsp	ground cinnamon

Procedure
Prepared by Imported Recipes

Raisin 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

Ramp Pesto

Categories _1_Spring, 9-Other
Locations
PLU

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

Plate/Store
Tools

Quantity	Unit	Ingredient
5	lb	chopped ramp starting weight
½	cup	chopped wash and trim parsley
1	cup	olive oil
½	cup	parmesan cheese
1	tbl	minced peeled garlic
1	cup	pine nuts
2	ea	juiced and zested lemon
2	No Unit	salt and pepper

Procedure
Prepared by Imported Recipes

Ramp Verjus Glaze

Categories
Locations
PLU

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

Plate/Store
Tools

Quantity	Unit	Ingredient
8	cup	Verjous
2	cup	sugar
8	cup	choped ramp
0	No Unit	S+P to taste

Procedure

-add all ingredients to pot

-bring to a boil and reduce by half

-strain and press ramps to extract all liquid

-allow to cool

Prepared by Culinary Software Services

Raspberry Balsamic Glaze

Categories
Locations
PLU

Yield	2 qt	Prep
Portion Size	1 fl oz	Cook
Num Portions	64	Finish
		Shelf

Plate/Store
Tools

Quantity	Unit	Ingredient
5	lb	IQF raspberries
3	cup	balsamic vinegar
4	cup	sugar
	to taste	salt and pepper

Procedure

Combine.
Simmer.
Strain.
Adjust seasonings.

Prepared by Red Newt

Raspberry Beef 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
¼		fresh, chopped thyme cup
2	cup	raspberries apples
2	cup	beef demi (reserve 1 1/3 cup liquid)
1	cup	red wine
¼	cup	honey
0		salt and pepper 1

Procedure
Prepared by Imported Recipes

Raspberry Brownies

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	oz	unsweetened chocolate
1	cup	margarine
1½	cup	all- purpose flour cups Mascarpone
1½	cup	sugar
4	tbl	milk
1	tsp	baking powder 1
½	tsp	salt patted dry
4		egg

Procedure
Prepared by Imported Recipes

Raspberry Chevre Spread

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
2½	lb	chevre
1	cup	at room temperature cream cheese apples
1	tbl	minced garlic (reserve 1 1/3 cup liquid)
3	cup	raspberries
3		salt and pepper 1

Procedure
Prepared by Imported Recipes

Raspberry Coulis

Categories _2_Summer, 0-CB-FirstDraft
Locations
PLU

Yield	4 cup	Prep
Portion Size	1 fl oz	Cook
Num Portions	32	Finish
		Shelf

Plate/Store
Tools

Quantity	Unit	Ingredient
5	lb	IQF raspberries
6	cup	cold water
2	cup	extra fine granulated sugar
1	tsp	lemon juice

Procedure

Combine ingredients in a saucepan and simmer for one hour.
Strain and press liquid from solids.
Taste, adjust, and reduce by half.

Prepared by Imported - need recipe

Raspberry Cream

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

Raspberry Creme

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

Procedure
Prepared by Imported Recipes

Raspberry Crepe 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	12	Finish
		Shelf

Plate/Store
Tools

Quantity	Unit	Ingredient
2½	lb	cream cheesecake
4	cup	powdered sugar cups Mascarpone
¾	cup	rasp coulis

Procedure
Prepared by Imported Recipes

Raspberry Crepe Filling (6 servings)

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	6	Finish
		Shelf

Plate/Store
Tools

Quantity	Unit	Ingredient
1¼	lb	cream cheesecake
2	cup	powdered sugar
6	tbl	rasp coulis

Procedure
Prepared by Imported Recipes

Raspberry CrŠme Anglaise

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

Raspberry Demi-Glaze

Categories
Locations
PLU

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

Plate/Store
Tools

Quantity	Unit	Ingredient
4	pair	raspberries
1	bottle	red wine
2	qt	veal Stock
½	oz	fresh sage
½	cup	sugar

Procedure
Prepared by David Whiting

Raspberry Filling (napoleons)

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	lb	cream cheese
3	cup	10x sugar cups Mascarpone
1	tsp	vanilla

Procedure
Prepared by Imported Recipes

Raspberry Marscarpone Filling

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

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

Plate/Store
Tools

Quantity	Unit	Ingredient
2	No Unit	containers Marscarpone
1	cup	Raspberry Coulis_Inv
¼	cup	powdered sugar

Procedure
Prepared by Imported Recipes

Raspberry Port 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	port
1	No Unit	salt and pepper 1 apples
¼	cup	beef stock (reserve 1 1/3 cup liquid)
1	No Unit	seeded raspberry puree cup
¼	cup	honey
2	No Unit	minced Garlic teasopons
0	No Unit	taste salt and pepper

Procedure
Prepared by Imported Recipes

Raspberry Port Sauce for Lamb

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	port
12		sliced garlic cloves apples
¼	cup	beef stock (reserve 1 1/3 cup liquid)
1	cup	seeded raspberry pureed
¼	cup	honey
2	tsp	minced garlic
2		salt and pepper 1

Procedure
Prepared by Imported Recipes

Raspberry 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
4	cup	(homemade) chicken stock
1	pt	pureed raspberries apples
½	cup	honey (reserve 1 1/3 cup liquid)
1	No Unit	minced Garlic teaspoon
3	No Unit	finely chopped Oregano tablespoons
3	No Unit	finely chopped thyme tablespoons
3	No Unit	cornstarch

Procedure
Prepared by Imported Recipes

Raspberry 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
4	cup	chicken stock
2	cup	dry white wine apples
1	pt	pureed raspberries (reserve 1 1/3 cup liquid)
½	cup	honey
1	tsp	minced garlic
3	tbl	chopped fresh oregano
3	tbl	chopped fresh thyme
3		cornstarch
3		salt and pepper 1

Procedure
Prepared by Imported Recipes

Raspberry Sauce for Pork

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
2	cup	chicken stock
2	tsp	minced garlic apples
1	tbl	chopped thyme (reserve 1 1/3 cup liquid)
1	tbl	olive oil
2	cup	raspberries
½	cup	white wine
0.33	cup	honey
0		salt and pepper 1

Procedure
Prepared by Imported Recipes

Raspberry Tart

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	tsp	salt
1	tsp	baking powder 1
2	cup	butter
2	No Unit	water
2	No Unit	raspberries (chiffonade)
2	No Unit	flour

Procedure
Prepared by Imported Recipes

Raspberry White Wine

Categories
Locations
PLU

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

Plate/Store
Tools

Quantity	Unit	Ingredient
3	pt	raspberries
1	bottle	white wine
3	tbl	minced peeled garlic
½	cup	extra fine granulated sugar
1	cup	minced onion
	to taste	salt and pepper
¼	cup	verjus
1	cup	honey
8	cake	house chicken stock
2	ea	bay leaves

Procedure

saute onion, garlic, and bay leaves
Combine ingredients in saucepan
Reduce by half.
puree
Thicken with corn starch

Prepared by Red Newt

Ratatouille Phyllo Cups

Categories _2_Summer, 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
12	tbl	olive oil
1		chopped eggplant apples
1		chopped large onion (reserve 1 1/3 cup liquid)
1		chopped medium green pepper
3		chopped garlic cloves
1	tsp	dried thyme
3	tbl	tomato paste liquid
¼	tsp	cayenne pepper
0		phyllo sheets
12	tsp	grated parmesan cherry tomatoes)
1½	cup	grated mild provolone
6		plum tomatoes
2		chopped medium zucchinis cups)
2		butter tarragon)

Procedure
Prepared by Imported Recipes

Ravioli

Categories _5_all season, 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 - need recipe

Ravioli Dough

Categories
Locations
PLU

Yield	3 lb	Prep
Portion Size	¾ oz	Cook
Num Portions	64	Finish
		Shelf

Plate/Store
Tools

Quantity	Unit	Ingredient
2	lb	all purpose flour
24	ea	yolks only egg
4	ea	whole egg
2	fl oz	whole milk
2	tbl	olive extra virgin oil
1	tsp	kosher salt

Procedure

whisk eggs, yolks, milk, olive oil and salt in a bowl
mix flour with hook on low speed and add liquid slowly until dough forms a ball
rest 10 minutes, then roll out.

Prepared by Red Newt

Ravioli Dough, whole wheat

Categories
Locations
PLU

Yield	3 lb	Prep
Portion Size	3 lb	Cook
Num Portions	1	Finish
		Shelf

Plate/Store
Tools

Quantity	Unit	Ingredient
1	lb	all purpose flour
1	lb	wheat organic flour
24	ea	yolks only egg
4	ea	whole egg
2	fl oz	milk
2	tbl	olive extra virgin oil
1	tsp	kosher salt

Procedure
Prepared by Red Newt

Ravioli filling - Kuyahoora Kalamata

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

Yield	4 lb	Prep
Portion Size	1 oz	Cook
Num Portions	64	Finish
		Shelf

Plate/Store
Tools

Quantity	Unit	Ingredient
40	oz	chevre cheese
16	oz	cream, kuyahoora cheese
6	oz	kalamata, pitted olives
4	oz	roasted, inhouse garlic
½	oz	fresh basil
64	ea	Ravioli Dough

Procedure

mix all ingredients in mixer with paddle
adjust parsley and basil amounts if needed.
adjust salt and pepper to taste (measure for big batch)

Prepared by Imported Recipes

Ravioli filling - Mama mia Ricotta

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
3	lb	ricotta
2	cup	mama mia cheese cups Mascarpone
2	cup	chopped roasted tomatoes
1	tbl	rosemary
2½	tbl	garlic

Procedure
Prepared by Imported Recipes

Ravioli filling - pork tenderloin

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	mascarpone
1	tbl	minced garlic cups Mascarpone
¼	cup	caremelized onions
4	cup	pork tenderloin
1	tbl	minced ginger
1	tbl	thyme patted dry
1		salt and papper

Procedure
Prepared by Imported Recipes

Ravioli filling - pumpkin and dried cranberry

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
3	lb	mascarpone
2	lb	pumpkin Red)
¼	cup	pureed roasted garlic
¼	tsp	nutmeg
1	tbl	sage pureed
¼	tsp	cloves chopped
2	cup	dried cranberries
2	No Unit	salt and pepper to taste

Procedure
Prepared by Imported Recipes

Ravioli filling - pumpkin, chevre and dried cranberry

Categories _3_Fall, 0-CB-FirstDraft
Locations
PLU

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

Plate/Store
Tools

Quantity	Unit	Ingredient
3	lb	chevre cheese
2	lb	long island cheese pumpkin
¼	cup	roasted, inhouse garlic
¼	tsp	ground nutmeg
1	tbl	fresh sage
¼	tsp	ground cloves
2	cup	dried cranberries
2	No Unit	salt and pepper to taste

Procedure
Prepared by Culinary Software Services

Ravioli filling - roasted beet

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
3	cup	finely chopped roasted beets
1	lb	mascarpone Red)
2	lb	chevre
2	tbl	minced garlic
4	cup	chiffonade chard (wilted with salt and pepper) pureed

Procedure
Prepared by Imported Recipes

Ravioli Filling Blueberry Fennel

Categories
Locations
PLU

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

Plate/Store
Tools

Quantity	Unit	Ingredient
1	lb	chevre cheese
1	lb	cream cheese
4	tbl	minced peeled garlic
2	pt	blueberries
2	tbl	chopped fresh sage
2	cup	roasted fennel bulb
3	tbl	chopped fennel greens

Procedure
Prepared by David Whiting

Ravioli Filling Chevre`

Categories
Locations
PLU

Yield	4½ lb	Prep
Portion Size	0	Cook
Num Portions	0	Finish
		Shelf

Plate/Store
Tools

Quantity	Unit	Ingredient
2	lb	chevre cheese
2	cup	sliced black pitted olives
1	cup	Onions Carmelized
2	cup	chopped fresh spinach
1	lb	cream cheese
1	tsp	fresh sage
2	tsp	fresh thyme
1	tbl	minced peeled garlic
0	pinch	salt and pepper

Procedure
Prepared by David Whiting

Ravioli Filling Plum Shitake Chevre

Categories
Locations
PLU

Yield	4½ lb	Prep
Portion Size	2 oz	Cook
Num Portions	36	Finish
		Shelf

Plate/Store
Tools

Quantity	Unit	Ingredient
2	lb	chevre cheese
2	cup	chopped plum sauteed
1	lb	cream cheese
1	tsp	fresh sage
2	tsp	fresh thyme
1	tbl	minced peeled garlic
0	pinch	salt and pepper

Procedure

Recipe made up by Dave!!!!!

Prepared by Imported Recipes

Ravioli Filling Rhubarb Chevre

Categories
Locations
PLU

Yield	6 lb	Prep
Portion Size	0	Cook
Num Portions	0	Finish
		Shelf

Plate/Store
Tools

Quantity	Unit	Ingredient
2	tbl	margarine
6	cup	chopped fresh rhubarb
0.33	cup	minced peeled garlic
½	cup	sugar
3	lb	chevre cheese
1	lb	softened cream cheese
½	cup	chopped lovage
0	No Unit	salt and pepper

Procedure

Caramelize rhubarb in margarine and sugar. Add garlic toward the end. Allow to cool.
Mix in cheeses and lovage.
Season to taste.

Prepared by David Whiting

Ravioli Filling Sweet Potato

Categories
Locations
PLU

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

Plate/Store
Tools

Quantity	Unit	Ingredient
1	lb	mascarpone cheese
3	lb	sweet potato
2	cup	chopped dried cranberries
½	tsp	chopped fresh sage
1	tsp	chopped fresh thyme
1	tbl	minced peeled garlic
4	pinch	salt and pepper
2	cup	coarsley chopped swiss chard

Procedure
Prepared by Red Newt

Ravioli filling- three cheese

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

Yield	3 lb	Prep
Portion Size	1 oz	Cook
Num Portions	48	Finish
		Shelf

Plate/Store
Tools

Quantity	Unit	Ingredient
32	oz	ricotta cheese
8	oz	chevre cheese
8	oz	parmesan cheese shredded
1	oz	peeled garlic minced
0.2	oz	fresh basil
½	oz	Italian parsley
1	pinch	kosher salt
1	pinch	ground black pepper

Procedure

mix all ingredients in mixer with paddle
adjust parsley and basil amounts if needed.
adjust salt and pepper to taste (measure for big batch)

Prepared by Imported Recipes

Ravioli Filling, Cranberry Chevre

Categories
Locations
PLU

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

Plate/Store
Tools

Quantity	Unit	Ingredient
3½	cup	dried cranberries
5	lb	chevre cheese
1	lb	cream cheese
4	ea	fennel bulb
8	oz	fresh spinach
2	cup	Roasted Garlic
1	tbl	minced peeled garlic
1	tbl	minced fresh sage
	to taste	salt and pepper

Procedure

Wrap fennel bulbs in foil and roast approximately one hour.
Mince cranberries, spinach, and fennel
Puree roasted garlic until smooth.
Combine all ingredients and mix well.

Prepared by David Whiting

Ravioli Filling, Cranberry Parsnip Chevre

Categories
Locations
PLU

Yield	10 lb	Prep
Portion Size	0	Cook
Num Portions	0	Finish
		Shelf

Plate/Store
Tools

Quantity	Unit	Ingredient
2	cup	dried cranberries
3	lb	chevre cheese
1	lb	cream cheese
8	cup	chopped, roasted, pureed parsnip
½	cup	Roasted Garlic
2	tbl	fresh thyme
1	tsp	ground nutmeg
	to taste	salt and pepper

Procedure

Cover parsnips with foil and roast approximately one hour.
Mince cranberries, spinach, and parsnips
Puree roasted garlic until smooth.
Combine all ingredients and mix well.

Prepared by Red Newt

Ravioli Filling, Fennel Cream Cheese

Categories
Locations
PLU

Yield	3½ qt	Prep
Portion Size	0	Cook
Num Portions	0	Finish
		Shelf

Plate/Store
Tools

Quantity	Unit	Ingredient
3	cup	trimmed, minced fennel bulb
8	oz	minced peeled shallots
1	lb	ricotta cheese
3	lb	cream cheese
5	tsp	lemon zest
2	tbl	chopped fresh rosemary
¼	cup	fresh lemon juice
	to taste	salt and pepper

Procedure

Saute fennel and shallots until soft.
Soften cream cheese.
Combine all ingredients ina large bowl and mix well.

Prepared by Red Newt

Ravioli, Beet and mascarpone

Categories
Locations
PLU

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

Plate/Store
Tools

Quantity	Unit	Ingredient
3	cup	roasted, pureed beets
1½	lb	ricotta cheese
1	lb	mascarpone cheese
1	tsp	caraway seeds
1	tsp	ground nutmeg
1	cup	honey

Procedure

combine all in a bowl, mix well

Prepared by Culinary Software Services

Ravioli, Parsnip Cranberry

Categories
Locations
PLU

Yield	64 ea	Prep
Portion Size	0	Cook
Num Portions	0	Finish
		Shelf

Plate/Store
Tools

Quantity	Unit	Ingredient
3	lb	Ravioli Dough
1½	lb	Cranberry Parsnip Chevre Ravioli Filling

Procedure
Prepared by David Whiting

Ravioli, Plum Shitake Chevre

Categories
Locations
PLU

Yield	64 ea	Prep
Portion Size	5 ea	Cook
Num Portions	12.8	Finish
		Shelf

Plate/Store
Tools

Quantity	Unit	Ingredient
3	lb	Ravioli Dough
1½	lb	Ravioli Filling Plum Shitake Chevre

Procedure
Prepared by Imported Recipes

Ravioli, pumpkin, chevre, dried cranberry

Categories
Locations
PLU

Yield	4½ lb	Prep
Portion Size	1 oz	Cook
Num Portions	72	Finish
		Shelf

Plate/Store
Tools

Quantity	Unit	Ingredient
3	lb	whole wheat Ravioli Dough
1½	lb	chevre and dried cranberry Ravioli filling - pumpkin

Procedure
Prepared by David Whiting

Recipe Name _______________________________________

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
0	ea	________________________________
0	ea	________________________________
0	ea	________________________________
0	ea	________________________________
0	ea	________________________________
0	ea	________________________________
0	ea	________________________________
0	ea	________________________________
0	ea	________________________________
0	ea	________________________________
0	ea	________________________________
0	ea	________________________________
0	ea	________________________________
0	ea	________________________________
0	ea	________________________________
0	ea	________________________________
0	ea	________________________________
0	ea	________________________________
0	ea	________________________________

Procedure

Procedure / Comments:

Prepared by Imported Recipes

Red Chili 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	vegetable stock
1	lb	pureed can Muir Glen tomatoes cups Mascarpone
½	cup	minced onion
1	tbl	minced garlic
½	cup	tomato paste
1	tbl	Worcestshire Sauce patted dry
1	pinch	dried red pepper
1		salt and pepper 1

Procedure
Prepared by Imported Recipes

Red eye gravy

Categories
Locations
PLU

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

Plate/Store
Tools

Quantity

Unit

Ingredient

Procedure
Prepared by David Whiting

Red Onion and Currant Confit

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		sliced red onion large
½	cup	currants cups Mascarpone
½	cup	red wine
¼	cup	red wine vinegar
¼	cup	water
½	tsp	salt patted dry
¼	tsp	pepper

Procedure
Prepared by Imported Recipes

Red Onion and Currant Confit

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	tbl	olive oil
2		large Onions cups Mascarpone
½	cup	red wine
¼	cup	red wine vinegar
¼	cup	water
2	tsp	sugar patted dry
½	tsp	salt
¼	tsp	pepper

Procedure
Prepared by Imported Recipes

Red Onion and Currant Confit for Beef

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
4	tbl	olive oil
2		sliced large red onions cups Mascarpone
½	cup	currants
½	cup	red wine
¼	cup	red wine vinegar
¼	cup	water
2	tsp	sugar
½	tsp	salt
¼	tsp	pepper

Procedure
Prepared by Imported Recipes

Red Pepper 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	No Unit	10 can roasted red peppers pound
1	lb	silken tofu apples
2	tbl	garlic (reserve 1 1/3 cup liquid)
½	No Unit	fresh basil cup
½	No Unit	fresh, chopped parsley cup
0	No Unit	salt and pepper 1

Procedure
Prepared by Imported Recipes

Red Potato Salad with Roasted Corn, Scallions and Sweet Red Pepper

Categories _3_Fall, 0-CB-2008, 3-Salads
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

Red Rice Bundles

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
2	lb	bag red rice
2	cup	golden raisins cups Mascarpone
4		diced white onions
6		julienned carrots
1	tsp	sage
1		teaspon thyme
1		salt and pepper 1
1		swiss chard
2	tbl	minced garlic

Procedure
Prepared by Imported Recipes

Red Wine Currant 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	red wine
1	No Unit	minced Garlic tablespoon radicchio)
1	No Unit	salt and pepper 1

Procedure
Prepared by Imported Recipes

Red Wine Currant Sauce for Pork

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	demi
2	cup	red wine cups Mascarpone
1	tbl	minced garlic
1	tbl	chopped fresh sage
1	tbl	chopped fresh thyme
2	cup	currants patted dry
½	cup	honey
1	tbl	cornstarch

Procedure
Prepared by Imported Recipes

Red Wine Garlic 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 and sauteed garlic
2	cup	red wine radicchio)
1	gal	beef demi
1	No Unit	salt and pepper 1 liquid)
1	No Unit	cornstarch pureed

Procedure
Prepared by Imported Recipes

Red Wine Sauce for Pasta

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		bottles red wine
2	cup	vegetable stock cups Mascarpone
1	tbl	minced garlic
¼	cup	chopped oregano
¼	cup	chopped basil
¼	cup	honey patted dry
0		salt and pepper 1

Procedure
Prepared by Imported Recipes

Relish Ramp

Categories
Locations
PLU

Yield	6 cup	Prep
Portion Size	0	Cook
Num Portions	0	Finish
		Shelf

Plate/Store
Tools

Quantity	Unit	Ingredient
8	cup	chopped ramp
1	ea	chopped yellow onion
2	cup	diced red bell pepper
½	cup	white wine
1	tbl	minced peeled garlic
2	tbl	chopped fresh thyme
2	tsp	zest only orange
0	No Unit	salt and pepper

Procedure
Prepared by David Whiting

Relish, Cherry Hazelnut

Categories
Locations
PLU

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

Plate/Store
Tools

Quantity	Unit	Ingredient
2	cup	diced yellow onion
3	tbl	minced peeled garlic
6	cup	dried cherries
4	cup	red wine
1	tbl	sugar
3	cup	toasted skinless hazelnuts
0	No Unit	salt and pepper
2	tbl	chopped fresh thyme
1	tbl	chopped fresh sage

Procedure

Saute onions in oil until soft.
Add cherries, wine, and sugar and simmer until cherries have absorbed the liquid.
Stir in toasted hazelnuts, add herbs, taste and adjust.

Prepared by David Whiting

Remoulade Sauce

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

Yield	2½ qt	Prep
Portion Size	0 No Unit	Cook
Num Portions	0	Finish
		Shelf

Plate/Store
Tools

Quantity	Unit	Ingredient
0.33	bag	chopped wash and trim parsley
2	cup	chopped capers
½	cup	lemon juice
8	cup	mayonnaise
½	tsp	cayenne pepper
1	tbl	paprika
	to taste	salt and pepper

Procedure

Combine all ingredients and mix until well incorporated.

Prepared by Imported Recipes

Remoulade Sauce for Salmon Wraps

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	chopped wash and trim parsley
½	cup	chopped capers
2	No Unit	diced small red onion
½	cup	juiced lemon
8	cup	mayonnaise
1	tbl	paprika
½	tsp	cayenne pepper
0	No Unit	salt and pepper

Procedure
Prepared by Imported Recipes

Rhubarb almond relish

Categories
Locations
PLU

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

Plate/Store
Tools

Quantity	Unit	Ingredient
12	cup	chopped rhubarb
1	cup	slivered almonds
½	cup	white wine
2	tbl	canola oil
1	cup	sugar
1	tbl	minced garlic
3	tbl	fresh thyme

Procedure

in med size pot add all ingredients except fresh herbs
on med heat, cook until squishy
add fresh thyme
s+p to taste

Prepared by Culinary Software Services

Rhubarb and Apple Cobbler

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

Rhubarb Bake

Categories _1_Spring, 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
40	cup	rhubarb
10	cup	sugar
6	tbl	vanilla adjust to taste
2	cup	cornstarch
40	cup	all- purpose flour
30	No Unit	uncooked oatmeal cups
20	No Unit	melted butter cups
¾	cup	cinnamon

Procedure
Prepared by Imported Recipes

Rhubarb Cobbler

Categories
Locations
PLU

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

Plate/Store
Tools

Quantity	Unit	Ingredient
3	oz	Rhubarb Cobbler Filling
1	oz	Crumble For Cobbler

Procedure

Combine ingredients into a large bowl and mix well by hand.
Spread into shallow hotel pan and cover with crumble.
Cover with metal lid and bake at 350 degrees for 45 minutes to one hour (rhubarb should be soft).
Remove lid a bake an additional 15 to 30 minutes- topping should be golden brown.

Prepared by David Whiting

Rhubarb Cobbler Filling

Categories
Locations
PLU

Yield	6 lb	Prep
Portion Size	4 oz	Cook
Num Portions	24	Finish
		Shelf

Plate/Store
Tools

Quantity	Unit	Ingredient
4	lb	fresh rhubarb
2	lb	sugar
2	oz	organic cornmeal
½	tsp	ground nutmeg
1	tsp	ground cinnamon
2	tbl	vanilla extract
¼	tsp	salt

Procedure

Combine ingredients into a large bowl and mix well by hand.
store in sealed container in cooler. use to make baked cobbler to order.

Prepared by Red Newt

Rhubarb Macademia Nut Bread Stuffing

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
1			cup			Ingredients

Procedure
Prepared by Imported - need recipe

Rhubarb Sage sauce

Categories _1_Spring, 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

Rhubarb Sauce

Categories _1_Spring, 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
½	lb	butter
8	cup	rhubarb
1	tbl	salt and pepper 1
1	No Unit	chicken stock
1	No Unit	fresh, chopped thyme tablespoon

Procedure
Prepared by Imported Recipes

Rhubarb Sauce for Chicken

Categories _1_Spring, 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
½	lb	unsalted butter
8	cup	chopped rhubarb
1	tbl	minced garlic
4	cup	chicken stock
1	tbl	chopped fresh thyme
1	tbl	honey
1	No Unit	salt and pepper 1

Procedure
Prepared by Imported Recipes

Rhubarb Tart with Raspberry Sauce

Categories _1_Spring, 5-Desserts
Locations
PLU

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

Plate/Store
Tools

Quantity			Unit			Ingredient
1			cup			Ingredients

Procedure
Prepared by Imported - need recipe

Rhubarb Tart with Raspberry Sauce and Whipped Cream

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
1			cup			Ingredients

Procedure
Prepared by Imported - menu titles only

Rhubarb Vinaigrette

Categories _1_Spring, 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
20	cup	rhubarb
4	cup	white wine
4	cup	apple cider vinegar
2½	cup	sugar
6	tbl	minced garlic
6	No Unit	salt and pepper 1
10	cup	canola oil

Procedure

cook rhubarb and garlic down until very soft

in a large bowl add rhubarb, vinegar, wine, sugar, and s+p

bermix

while continuously mixing, slowly add oil until all in incorporated

Prepared by Imported Recipes

Rhubarb White Wine Sauce

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

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

Plate/Store
Tools

Quantity			Unit			Ingredient
1			cup			Ingredients

Procedure
Prepared by Imported - need recipe

Riccotta Cheese Filling

Categories
Locations
PLU

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

Plate/Store
Tools

Quantity	Unit	Ingredient
6	lb	ricotta cheese 2 tubs
2	cup	grated parmesan cheese
¼	cup	dried parsley
1	oz	minced peeled garlic
1	tbl	dried oregano
1	tbl	dried basil
3	ea	egg

Procedure

Combine ingredients and mix well by hand.

Prepared by Red Newt

Rice Jade Blend

Categories
Locations
PLU

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

Plate/Store
Tools

Quantity	Unit	Ingredient
1¾	cup	water
2	oz	fresh oregano
1	oz	fresh thyme
3	oz	fresh basil
¼	lb	butter
1	bag	jade blend rice
	to taste	salt and pepper
1	tbl	lemon zest

Procedure
Prepared by David Whiting

Rice Rio Medley

Categories
Locations
PLU

Yield	15 cup	Prep
Portion Size	½ cup	Cook
Num Portions	30	Finish
		Shelf

Plate/Store
Tools

Quantity	Unit	Ingredient
1	bag	Rio Medley rice
2	qt	water
¼	lb	butter
1	tbl	dried basil
1	tbl	dried oregano
½	tbl	dried thyme
	to taste	salt and pepper

Procedure
Prepared by Red Newt

Rice, Caribbean

Categories
Locations
PLU

Yield	16 cup	Prep
Portion Size	0	Cook
Num Portions	0	Finish
		Shelf

Plate/Store
Tools

Quantity	Unit	Ingredient
4	cup	basmati rice
8	cup	water
2	cup	diced red onion
2	tbl	minced peeled garlic
½	cup	diced green chiles
1	cup	diced red bell pepper
2	cup	roasted, diced pineapple chunks
0		salt and pepper
0		ground cloves

Procedure
Prepared by David Whiting

Rice, wild and basmati

Categories
Locations
PLU

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

Plate/Store
Tools

Quantity	Unit	Ingredient
4	cup	basmati rice
8	cup	vegetable Stock
3	cup	wild rice
12	cup	water
1	oz	dried basil
1	oz	dried thyme
1	oz	dried oregano
1	tbl	salt and pepper

Procedure

make wild and basmati rice seperately and combine
bring liquid to a boil
add salt, pepper, and herbs to each
Basmati: add rice, return to boil, turn to simmer, cap, simmer 10 minutes, turn off heat and leave on stove
Wild: add rice, bring to simmer, cap, simmer for 30 minutes, drain just as rice is starting to bloom
spread rice on sheet pan to cool
combine mixture

Prepared by David Whiting

Ricotta Torte

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
6	cup	ricotta cheese
6	No Unit	egg whites cups Mascarpone
2	tbl	chopped fresh thyme
2	No Unit	zested lemons
½	cup	chopped and sauteed leeks
2	tbl	olive oil patted dry
2	No Unit	salt and pepper 1

Procedure
Prepared by Imported Recipes

Riesling apple Cider Syrup

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	pinch	edients
2	cup	Riesling
1	cup	apple cider Red)
2½	cup	dark brown sugar
2	No Unit	pinch of salt

Procedure
Prepared by Imported Recipes

Riesling Butter Sauce

Categories
Locations
PLU

Yield	48 fl oz	Prep
Portion Size	3 fl oz	Cook
Num Portions	16	Finish
		Shelf

Plate/Store
Tools

Quantity	Unit	Ingredient
1	lb	unsalted butter
4	oz	peeled garlic
4	oz	peeled shallots
½	oz	kosher salt
24	oz	riesling wine
4	oz	white verjus

Procedure

Prepared by David Whiting

Risotto

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

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

Plate/Store
Tools

Quantity	Unit	Ingredient
2	ea	diced yellow onion
1	tbl	minced peeled garlic
0.33	cup	olive oil
2½	cup	arborio rice
6	cup	house chicken stock
¾	cup	white wine
1	tsp	saffron
1	No Unit	salt and pepper

Procedure
Prepared by Imported Recipes

Risotto - Lemon Dill

Categories _5_all season, 0-CB-FirstDraft, 1-Appetizer
Locations
PLU

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

Plate/Store
Tools

Quantity	Unit	Ingredient
2		chopped small medium size onions
1	tbl	minced garlic cups Mascarpone
0.33	cup	olive oil
2½	cup	arborio rice pureed)
6	cup	chicken or vegetable stock pureed
¾	cup	white wine
2		lemons - Zest sliced)
1	tbl	fresh dill
1		salt and pepper 1 chiffonade

Procedure
Prepared by Imported Recipes

Risotto Cake with Mushrooms and Ramps and a Roasted Tomato Sauce $8

Categories 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

Risotto Cakes

Categories _5_all season, 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
4	ea	finely diced yellow onion
¾	cup	olive oil
5	cup	arborio rice
12	cup	warm veg stock
1½	cup	white wine
1	tsp	saffron
6	oz	cold Risotto

Procedure
Prepared by Imported Recipes

Risotto Cakes, Butternut Squash

Categories
Locations
PLU

Yield	33 ea	Prep
Portion Size	0	Cook
Num Portions	0	Finish
		Shelf

Plate/Store
Tools

Quantity	Unit	Ingredient
5	cup	arborio rice
½	cup	olive extra virgin oil
2	cup	diced leek
3	cup	diced butternut squash
2	cup	chevre cheese
1	tsp	saffron
1	tbl	minced peeled garlic
12	cup	veg stock
1½	cup	white wine
½	tsp	saffron

Procedure

4 oz cakes, grey scoop (for chef's table) x2 for dinner portion

Prepared by David Whiting

Risotto, Apple Gorgonzola

Categories _5_all season, 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	diced yellow onion
3	tbl	minced peeled garlic
½	cup	olive oil
5	cup	arborio rice
12	cup	house chicken stock
1½	cup	white wine
1	tsp	saffron
4	cup	Honey Crisp apples
4	cup	gorgonzola cheese
3	tbl	olive oil
0	No Unit	salt and pepper

Procedure
Prepared by Imported Recipes

Roasted asperagus philo triangle filling

Categories
Locations
PLU

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

Plate/Store
Tools

Quantity	Unit	Ingredient
3	lb	cream cheese
4	cup	diced, oven roasted asparagus
2	cup	sauteed leek
2	cup	chopped spinach
2	tbl	honey
1	ea	juiced and zested lemon
1	ea	juiced and zested orange
2	tbl	chopped fresh thyme
2	tbl	chopped fresh sage
2	tsp	chili powder

Procedure

-soften cream cheese

-in mixer; add everything except asperagus and leeks

-mix well

-fold in leeks and asperagus

Prepared by Culinary Software Services

Roasted Beet and horseradish Gnocchi

Categories _3_Fall, 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 - need recipe

Roasted Beet Orange 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
4	cup	pureed roasted beets
2	cup	chicken stock Red)
2		zest and juice of 1 orange
1	tbl	chopped fresh thyme
2		cloves roasted garlic pureed
½	cup	honey chopped
2	cup	red wine
2		salt and pepper 1

Procedure
Prepared by Imported Recipes

Roasted Beet Vinaigrette

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

Yield	5½ cup	Prep
Portion Size	0 No Unit	Cook
Num Portions	0	Finish
		Shelf

Plate/Store
Tools

Quantity	Unit	Ingredient
4	cup	coarsley chopped chiogga beets
3	cup	olive oil
1	cup	white wine
½	cup	white wine vinegar
¾	cup	honey
1	tsp	minced peeled garlic
0	No Unit	salt and pepper

Procedure

Preheat oven to 375.
Spray sheet pan with non-stick coating.
Layer sheet pan with chopped beets.
Sprinkle beets with olive oil, salt and pepper.
Roast covered for 30 to 40 minutes until soft.
Allow to cool.
Using a food processor, add 4 cups of roasted beets. 1/2 cup olive oil, and 1/2 cup white wine.
Puree until smooth.
In a large bowl, add 2 1/4 cups olive oil, 1/2 cup white wine vinegar, 3/4 cup honey, 2 cups beet puree, garlic, salt, and pepper. Whisk until well blended.
Taste and adjust.

Prepared by Imported Recipes

Roasted Beet Vinaigrette (small)

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

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

Plate/Store
Tools

Quantity	Unit	Ingredient
2	cup	coarsley chopped chiogga beets
1½	cup	olive oil
4	fl oz	white wine
2	fl oz	white wine vinegar
3	fl oz	honey
½	tsp	minced peeled garlic
0	No Unit	salt and pepper

Procedure

Preheat oven to 375.
Spray sheet pan with non-stick coating.
Layer sheet pan with chopped beets.
Sprinkle beets with olive oil, salt and pepper.
Roast covered for 30 to 40 minutes until soft.
Allow to cool.
Using a food processor, add 4 cups of roasted beets. 1/2 cup olive oil, and 1/2 cup white wine.
Puree until smooth.
In a large bowl, add 2 1/4 cups olive oil, 1/2 cup white wine vinegar, 3/4 cup honey, 2 cups beet puree, garlic, salt, and pepper. Whisk until well blended.
Taste and adjust.

Prepared by Red Newt

Roasted Bell peppers with basil and balsamic vin.

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

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

Plate/Store
Tools

Quantity	Unit	Ingredient
3		red bell pepper
4½	tbl	olive oil cups Mascarpone
1½	tbl	match sized orange peel strips
12		large fresh basil leaves
½	tsp	minced garlic
0		salt and pepper 1 patted dry

Procedure
Prepared by Imported Recipes

Roasted Butternut Squash, Beet and Leek Compote

Categories _3_Fall, 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 - need recipe

Roasted Cayenne White Bean Hummus

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
0	pinch	edients
4	cup	White beans
4	cup	garbanzo beans cups Mascarpone
1	cup	roasted cayenne peppers
½		minced garlic
1	cup	roasted garlic
0.33	cup	tahini
¼	cup	chopped fresh cilantro
¼	cup	chopped fresh parsley
¼	cup	olive oil
0		zest of 1 lemon
0		juice of 1 lemon
0		salt and pepper 1

Procedure
Prepared by Imported Recipes

Roasted Corn Salsa

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			cup			Ingredients

Procedure
Prepared by Imported - need recipe

Roasted Eggplant

Categories
Locations
PLU

Yield	3 lb	Prep
Portion Size	8 oz	Cook
Num Portions	6	Finish
		Shelf

Plate/Store
Tools

Quantity	Unit	Ingredient
5	lb	eggplant
4	fl oz	olive extra virgin oil

Procedure
Prepared by David Whiting

Roasted Fennel and Beet Hummus with Toasted Pita Wedges

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

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

Plate/Store
Tools

Quantity			Unit			Ingredient
1			cup			Ingredients

Procedure
Prepared by Imported - menu titles only

Roasted Fennel and White Bean Hummus served with Corn Tortilla Chips

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
1			cup			Ingredients

Procedure
Prepared by Imported - menu titles only

Roasted Fennel White Bean Hummus

Categories _5_all season, 0-CB-2008, 0-CB-FirstDraft, 1-Appetizer
Locations
PLU

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

Plate/Store
Tools

Quantity	Unit	Ingredient
45	oz	great northern, can beans
0.33	cup	tahini
2	cup	roasted fennel bulb
4	tbl	minced peeled garlic
4	tbl	lemon juice
¼	cup	chopped fresh chives
0	No Unit	salt and pepper

Procedure
Prepared by Imported Recipes

Roasted Garlic

Categories
Locations
PLU

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

Plate/Store
Tools

Quantity			Unit			Ingredient
5			lb			peeled garlic

Procedure

Uses 2 -3 L of olive oil. Garlic infused oil is retained to use in crostini and other purposes. Can be reused for more garlic!
Combine garlic and olive oil in a half pan.
Cover with foil and roast at 375 degrees for about 45 minutes to an hour or until the garlic is soft throughout.

OR..

Put in saucepan, covered with olive oil.
simmer on low heat for about an hour, until garlic is soft

Retain Garlic infused oil

Prepared by David Whiting

Roasted Garlic and Dried Cranberry Sweet Potatoes

Categories _3_Fall, 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

Roasted Garlic and Herb Custards

Categories
Locations
PLU

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

Plate/Store
Tools

Quantity	Unit	Ingredient
6	ea	egg
½	cup	Roasted Garlic
0	No Unit	fresh thyme
0	No Unit	fresh sage
0	No Unit	fresh savory
1½	tsp	kosher salt
½	tsp	black pepper
1½	cup	heavy cream
1½	cup	veg stock

Procedure

Using food processor, blend garlic, eggs, herbs, and salt and pepper until smooth.
Add cream and pulse until blended.
Spray ramekin and set in shallow hotel pan.
Pour egg mixture into ramekins.
Pour hot water into hotel pan until it reaches a level half way up the ramekins.
Bake at 350 degrees in regular oven 15-20 minutes or until just set.

Prepared by Red Newt

Roasted Garlic Black Pepper Demi

Categories
Locations
PLU

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

Plate/Store
Tools

Quantity	Unit	Ingredient
6	oz	choped shallots
1	oz	garlic
1	cup	Roasted Garlic
3	qt	reduced brown veal stock 4 x
¼	oz	fresh thyme
¼	oz	fresh rosemary
1	tbl	butter
¼	cup	finely ground black pepper

Procedure

-sweat shallots and garlic in pot with butter

-add everything except pepper

-simmer untill desired thickness

-strain

-add pepper

Prepared by Culinary Software Services

Roasted Garlic Cream Cheese

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

Procedure
Prepared by Imported Recipes

Roasted Garlic Cream Sauce

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

Yield	64 oz	Prep
Portion Size	3 oz	Cook
Num Portions	21.33	Finish
		Shelf

Plate/Store
Tools

Quantity	Unit	Ingredient
8	oz	roasted, inhouse garlic
48	fl oz	heavy cream
8	oz	cream, kuyahoora cheese
½	oz	kosher salt
1	tsp	ground black pepper

Procedure

Puree roasted garlic.
Add heavy cream and puree until thick and creamy.
Pour into heavy saucepan and add remainder of heavy cream.
Heat over medium heat
Add cream cheese to thicken but do not boil
stick blend smooth
Add salt and pepper.

Prepared by Imported Recipes

Roasted Garlic Cream Sauce (8 servings)

Categories _5_all season, 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
¼	cup	roasted garlic
2	pt	heavy cream
2	No Unit	egg yolks whisked (to thicken)
2	No Unit	salt and pepper 1

Procedure
Prepared by Imported Recipes

Roasted Garlic Gorgonzola Dressing

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

Roasted Garlic Mousse

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

Procedure
Prepared by Imported Recipes

Roasted Garlic Peach 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
6	cup	chopped Peaches apples
2	cup	chicken stock (reserve 1 1/3 cup liquid)
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

Roasted Garlic Polenta

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

Yield	9 lb	Prep
Portion Size	6 oz	Cook
Num Portions	24	Finish
		Shelf

Plate/Store
Tools

Quantity	Unit	Ingredient
96	fl oz	water
2	lb	organic cornmeal
2	oz	salt
1	tbl	ground black pepper
32	fl oz	water
8	oz	Roasted Garlic
4	oz	unsalted butter

Procedure

Bring water to a boil
whisk together cornmeal, salt, pepper in 3 cups water
Add to boiling water
Turn down to simmer and stir for 20 minutes
Add roasted garlic. Stir.
turn down and let simmer 40 minutes
add butter
Turn out onto shallow hotel pan lined with plastic wrap and chill.

Prepared by David Whiting

Roasted Garlic Red Pepper 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
5		heads roasted garlic
6	cup	roasted red peppers (rinsed) cups Mascarpone
2	cup	chicken stock
1	cup	white wine
0.33	cup	chopped fresh parsley
1	tbl	chopped fresh thyme patted dry
1		salt and pepper 1

Procedure
Prepared by Imported Recipes

Roasted Garlic 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

Roasted Garlic Spinach Cream 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

Roasted Garlic Spinach 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

Roasted Garlic Vinaigrette

Categories
Locations
PLU

Yield	0 No Unit	Prep
Portion Size	0 No Unit	Cook
Num Portions	120	Finish
		Shelf

Plate/Store
Tools

Quantity	Unit	Ingredient
10	cup	olive oil
2	cup	white wine
2	cup	white wine vinegar
2	cup	roasted, pureed garlic
¼	cup	honey
1	cup	sugar
2	tbl	fresh parsley
2	tbl	fresh thyme
2	No Unit	salt and pepper to taste

Procedure
Prepared by Imported Recipes

Roasted Garlic Vinaigrette (12 servings)

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

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

Plate/Store
Tools

Quantity	Unit	Ingredient
1	cup	olive oil
4	tbl	white wine radicchio)
4	tbl	white wine vinegar
4	tbl	roasted, pureed garlic liquid)
2	tsp	honey pureed
2	tbl	sugar
1	tsp	fresh parsley
1	tsp	fresh thyme but do not process)
1	No Unit	salt and pepper to taste chiffonade

Procedure
Prepared by Imported Recipes

Roasted Jalapeno Hummus

Categories _5_all season, 0-CB-FirstDraft, 8-Compote
Locations
PLU

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

Plate/Store
Tools

Quantity	Unit	Ingredient
8	cup	garbanzo beans
2	cup	roasted jalapenos radicchio)
½		minced garlic
1	cup	roasted garlic liquid)
0.33	cup	tahini pureed
¼	cup	chopped fresh cilantro
¼	cup	chopped fresh parsley
¼	cup	olive oil but do not process)
0		zest of 1 lemon chiffonade
0		juice of 1 lemon
0		salt and pepper 1

Procedure
Prepared by Imported Recipes

Roasted Jalapeno 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

Roasted Jalapeno 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
6		roasted jalapeno peppers
¾	cup	olive oil cups Mascarpone
4		egg yolks
¼	cup	heavy cream
1	tsp	minced garlic
¼	tsp	paprika patted dry
0		salt and pepper 1

Procedure
Prepared by Imported Recipes

Roasted Red Pepper and Ginger Hummus

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	40	Finish
		Shelf

Plate/Store
Tools

Quantity	Unit	Ingredient
0	pinch	edients
12	cup	White beans
12	cup	garbanzo beans cups Mascarpone
3	cup	drained roasted red peppers
1	cup	minced garlic pureed)
¾	cup	minced ginger stock
1	cup	tahini
¾	cup	chopped fresh parsley sliced)
¼	cup	olive oil
4	No Unit	zested and juiced lemons chiffonade
4	No Unit	to taste salt and pepper sauce

Procedure
Prepared by Imported Recipes

Roasted Red Pepper and Ginger Hummus (10 servings)

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
0	pinch	edients
3	cup	White beans
3	cup	garbanzo beans cups Mascarpone
¾	cup	drained roasted red peppers
¼	cup	minced garlic
3	tbl	minced ginger
¼	cup	tahini
3	tbl	chopped fresh parsley
1	tbl	olive oil
1		zested and juiced lemons
1		to taste salt and pepper

Procedure
Prepared by Imported Recipes

Roasted Red Pepper Bok Choy Chutney

Categories 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
48	oz	roasted red pepper
4	cup	bok choy cups Mascarpone
1	tbl	ginger
1	tsp	corriander
0.13	tsp	nutmet
0	No Unit	salt and pepper to taste
½	cup	white wine
2	cup	white onion
1	tbl	honey

Procedure
Prepared by Imported Recipes

Roasted Red Pepper Cheese 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

Procedure
Prepared by Imported Recipes

Roasted Red Pepper Curry Sauce

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
48	oz	canned Roasted red peppers
8	cup	veg stock cups Mascarpone
4	No Unit	bay leaves
4	No Unit	salt and pepper 1
2	tbl	minced garlic
2	tbl	curry powder
2	cup	red wine
2	tbl	dried parsley
2	tbl	honey

Procedure
Prepared by Imported Recipes

Roasted Red Pepper Pesto

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	cans roasted red peppers (20 peppers roasted)
4	tbl	fresh basil cups Mascarpone
6	tbl	fresh parsley
3	tbl	minced garlic
1	cup	parmesan
1	cup	pine nuts patted dry
½	tbl	lemon juice
0		salt and pepper to taste

Procedure
Prepared by Imported Recipes

Roasted Red Pepper Relish

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

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

Plate/Store
Tools

Quantity	Unit	Ingredient
0	pinch	edients
2	cup	diced roasted red peppers
1	cup	diced green chiles cups Mascarpone
2	cup	chopped onion
1	tbl	minced garlic
1		olive oil
1		salt and pepper 1 patted dry
2	tbl	chopped basil

Procedure
Prepared by Imported Recipes

Roasted Red Pepper 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	ea	chopped onion
1	tbl	minced garlic
3	lb	roasted red pepper
2	tbl	chopped fresh parsley
2	tbl	chopped fresh thyme
2	tbl	sugar
¼	cup	dry red wine
0	No Unit	salt and pepper 1
1	tbl	olive oil
8	cup	veg stock

Procedure

-sweat onion and garlic in oil

-add wine, peppers, and veg stock

-simmer until peppers are very soft

-add remaining ingredients

-puree

Prepared by Imported Recipes

Roasted Red Pepper Spread

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
56	oz	canned Roasted red peppers
4	tbl	fresh basil cups Mascarpone
6	tbl	fresh parsley
3	tbl	minced garlic
1	cup	parmesan
½	tbl	lemon juice patted dry
0		salt and pepper to taste

Procedure
Prepared by Imported Recipes

Roasted Red Pepper White Wine Sauce

Categories
Locations
PLU

Yield	1 gal	Prep
Portion Size	2 fl oz	Cook
Num Portions	64	Finish
		Shelf

Plate/Store
Tools

Quantity	Unit	Ingredient
2	fl oz	olive extra virgin oil
16	oz	minced peeled shallots
2	can	roasted red pepper
4	bottle	white wine
3	qt	heavy cream
2	fl oz	kosher salt
1	tsp	white pepper
1	tsp	red habanero pepper sauce

Procedure

Sweat shallots in olive oil.
Add red peppers and white wine.
Simmer until peppers are very soft.
Puree.
Return to heat and reduce until very thick
Add heavy cream and seasoning.
Return to simmer for about 20 minutes or until desired thickness.
Adjust seasoning

Prepared by Red Newt

Roasted Red Pepper with Galric Scape Sauce (Vegan)

Categories
Locations
PLU

Yield	1 gal	Prep
Portion Size	2 fl oz	Cook
Num Portions	64	Finish
		Shelf

Plate/Store
Tools

Quantity	Unit	Ingredient
1	can	roasted red pepper
1	bottle	white wine
½	lb	chopped garlic scape
1	gal	veg stock
¾	cup	extra fine granulated sugar
	to taste	salt and pepper

Procedure

Simmer peppers and scapes in wine until scapes are very tender.
Bermix
Add remaining ingredients and simmer.
Adjust seasonings as flavors develop.

Prepared by Red Newt

Roasted Root Crops

Categories
Locations
PLU

Yield	4 lb	Prep
Portion Size	6 oz	Cook
Num Portions	10.67	Finish
		Shelf

Plate/Store
Tools

Quantity	Unit	Ingredient
1	lb	candy cane beets
1	lb	red potato
1	lb	potato yukon gold
1	lb	parsnip
1	lb	watermelon radish
4	fl oz	olive extra virgin oil
½	oz	salt

Procedure

Use mixed root crops - whatever is seasonal and good
halve and slice thin all veg
toss with olive oil and salt
Roast covered at 400 degrees for 30 minutes.
Then uncover and roast for an additional 15 minutes or until tender.

Prepared by David Whiting

Roasted Roots and Cream

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	Roasted Root Crops
1	oz	fennel bulb
2½	oz	Roasted Garlic Cream Sauce
½	oz	asiago cheese
1	ea	Crostini

Procedure

lightly pack roasted root vegetables into large ramekin
layer raw, shaved fennel on top
ladel roasted garlic cream sauce over top
spinkle asiago cheese on top
bake at 450 for 12 minutes
serve on small side plate with one crostini

Prepared by David Whiting

Roasted Tomatillo and Garlic Salsa

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
4	cup	roasted tomatillos
4		roasted jalapenos apples
¼	cup	lime juice (reserve 1 1/3 cup liquid)
1	cup	diced red onion
1	tbl	minced garlic
1	pinch	sugar
1		salt and pepper 1

Procedure
Prepared by Imported Recipes

Roasted Tomato and Cheese Torte

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
1½	cup	bread crumbs cups Mascarpone
2	tbl	sesame seeds
4	tbl	melted butter
2½	lb	ricotta salata
3	lb	cream cheese
5		egg
1	tbl	minced garlic
2	cup	sour cream
1	cup	dry parmesan
2	tbl	chopped fresh thyme
2	tbl	chopped fresh basil
1	tbl	chopped fresh parsley
4		roasted and sliced roma tomateoes
4		salt and pepper 1

Procedure
Prepared by Imported Recipes

Roasted Tomato Chili 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

Roasted Tomato Chipolte Salsa

Categories _1_Spring, _2_Summer, 8-Compote
Locations
PLU

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

Plate/Store
Tools

Quantity	Unit	Ingredient
¼	cup	+ 1 tablespoon olive oil
¼	cup	chopped red onion apples
2	lb	roma tomatoes (reserve 1 1/3 cup liquid)
4	tsp	minced garlic
½	cup	chopped cilantro
4	No Unit	chopped chipoltes in adobo
¼	cup	red wine vinegar
1	tbl	salt
¼	tsp	ground black pepper
1	tsp	sugar

Procedure
Prepared by Imported Recipes

Roasted Tomato Cream Sauce

Categories
Locations
PLU

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

Plate/Store
Tools

Quantity	Unit	Ingredient
10	lb	diced, oven roasted tomatoes
6	qt	heavy cream
½	cup	chopped fresh basil
1½	cup	Roasted Garlic

Procedure

Simmer roasted tomatoes in 2 qts of the heavy cream.
Add the basil and roasted garlic.
Bermix well
Add remaining cream.
Re-simmer
Adjust seasonings.

Prepared by Red Newt

Roasted Tomato Cumin 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		pureed roasted tomatoes cups
1	tsp	cumin cups Mascarpone
1		salt and pepper 1
1	cup	red wine
4	tbl	honey
1		minced thyme tablespoon patted dry

Procedure
Prepared by Imported Recipes

Roasted Tomato Cumin Sauce for Lamb

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
2	cup	beef demi
4	cup	pureed roasted plum tomatoes apples
1	tsp	cumin (reserve 1 1/3 cup liquid)
1	cup	dry red wine
4	tbl	honey
1	tbl	minced fresh thyme
1		salt and pepper 1

Procedure
Prepared by Imported Recipes

Roasted Tomato Sauce

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
4	lb	roasted tomatoes
8	cup	veg stock
1	bottle	white wine
3	sprig	rosemary
1	tbl	sugar
2	tbl	minced peeled garlic
2	ea	fresh thyme
0	No Unit	salt and pepper to taste

Procedure

Roast tomatoes until they take on color.
Saute garlic in small amount of oil with tomatoes
Add wine, veg stock, rosemary, bay leaf, sugar, and salt and pepper.
Bring to a boil and simmer for an hour.
Stan, strain, and push pulp through the strainer
Add a little more rosemary and thyme as a finish.
Season to taste
Thicken wth 2 T cornstarch diluted in red wine.

Prepared by Imported Recipes

Roasted Tomato Sauce with Basil

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
10	lb	roasted tomatoes
1	gal	veg stock
2	bottle	white wine
5	oz	fresh basil
¼	cup	sugar
4	tbl	minced peeled garlic
0	No Unit	salt and pepper

Procedure

Roast tomatoes until they take on color.
Saute garlic in small amount of oil with tomatoes
Add wine, veg stock, rosemary, bay leaf, sugar, and salt and pepper.
Bring to a boil and simmer for an hour.
Stan, strain, and push pulp through the strainer
Add a little more rosemary and thyme as a finish.
Season to taste
Thicken wth 2 T cornstarch diluted in red wine.

Prepared by David Whiting

Roasted Vegetable Soup

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

Procedure
Prepared by Imported Recipes

Roasted Vegetables

Categories
Locations
PLU

Yield	12 lb	Prep
Portion Size	8 oz	Cook
Num Portions	24	Finish
		Shelf

Plate/Store
Tools

Quantity	Unit	Ingredient
5	lb	butternut squash
2	lb	red onion
4	lb	parsnip
3	lb	carrot
½	lb	peeled garlic

Procedure

Chunk all ingredients and mix together.
Roast covered at 375 degrees for 30 minutes.
Then uncover and roast for an additional 15 minutes or until tender.

Prepared by David Whiting

Roasted Zucchini

Categories
Locations
PLU

Yield	3½ lb	Prep
Portion Size	0	Cook
Num Portions	0	Finish
		Shelf

Plate/Store
Tools

Quantity	Unit	Ingredient
5	lb	zucchini
4	fl oz	olive extra virgin oil

Procedure
Prepared by David Whiting

RoastedJalepeno and Ancho Chili Currant Butter

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

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

Plate/Store
Tools

Quantity			Unit			Ingredient
1			cup			Ingredients

Procedure
Prepared by Imported - need recipe

Root Toss

Categories
Locations
PLU

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

Plate/Store
Tools

Quantity	Unit	Ingredient
3	oz	russet 100 ct potato
3	oz	baby red beets
3	oz	chiogga beets
3	oz	golden beets
¼	fl oz	canola oil
¼	fl oz	olive extra virgin oil
1	oz	riesling wine
½	oz	white verjus
1	pinch	salt
1	sprig	rosemary

Procedure
Prepared by David Whiting

Rosemary - Shallot - Vermouth Sauce for Lamb

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
6		sliced shallots
¼	cup	chopped rosemary cups Mascarpone
1	cup	vermouth
2	cup	beef demi
1	tbl	cornstarch
1	tbl	olive oil patted dry
1		salt and pepper to taste

Procedure
Prepared by Imported Recipes

Rosemary Flatbread

Categories
Locations
PLU

Yield	3 half sheet pan	Prep
Portion Size	0.083 half sheet pan	Cook
Num Portions	36	Finish
		Shelf

Plate/Store
Tools

Quantity	Unit	Ingredient
4	cup	water warm
1	oz	instant yeast
1½	oz	salt
2	tbl	chopped fresh rosemary
½	cup	Roasted Garlic
4	lb	high gluten bread flour
½	cup	olive oil

Procedure
Prepared by David Whiting

Rosemary Infused Verjus Reduction

Categories
Locations
PLU

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

Plate/Store
Tools

Quantity	Unit	Ingredient
8	cup	white verjus
1¼	cup	extra fine granulated sugar
1	oz	fresh rosemary

Procedure

Combine ingredients in sauce pan.
Bring to a boil. Reduce heat to simmer.
Reduce to syrup consistency.
Strain
Drizzle on pork, chicken, or seafood.

Prepared by David Whiting

Rosemary 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

Rosemary Tart for Duck Confit

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
18	oz	butter
4		egg cups Mascarpone
6	tbl	water
6	cup	flour
1½	cup	corn meal
4	tbl	freshly chopped rosemary patted dry

Procedure
Prepared by Imported Recipes

Rosemary-Shallot-Vermouth Sauce for Lamb

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
6	No Unit	sliced and sauteed shallots
¼	cup	chopped rosemary cups Mascarpone
1	cup	vermouth
2	cup	demi
1	tbl	cornstarch

Procedure
Prepared by Imported Recipes

Rotini

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
2	cup	rotini_Inv
1	oz	(about 6) chopped sundried tomatoes cups Mascarpone
1	tbl	pesto
½	cup	garlic vinegarette
1¼	cup	olive oil
¼	cup	balsamic vinegar
2		minced Garlic tablespoons
2	tbl	sugar
2		salt and pepper 1

Procedure
Prepared by Imported Recipes

Rotini with Cedar Roasted Salmon & Capers

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
6	cup	Rotini - cooked al dente
2	cup	Cooked Salmon (oven roasted on cedar plank - hand cups Mascarpone
4	cup	Sauce Roasted Garlic Cream
¼	cup	minced Capers
½	cup	Shredded Parmesan patted dry
0		salt and pepper to taste
1	cup	roasted garlic
1	qt	heavy cream minutes at 350 degrees.
2		Egg Yolks - beated sauce)
2		salt and pepper to taste

Procedure
Prepared by Imported Recipes

Rye Flatbread

Categories
Locations
PLU

Yield	0	Prep
Portion Size	0	Cook
Num Portions	36	Finish
		Shelf

Plate/Store
Tools

Quantity	Unit	Ingredient
4	cup	water warm
1	oz	instant yeast
2	oz	kosher salt
½	cup	molasses
½	cup	Roasted Garlic
2	lb	rye flour
¾	lb	wheat organic flour
1	lb	high gluten bread flour

Procedure
Prepared by David Whiting

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