CSS Recipes Name starts with S

Ingredient

about 2 ounces hot sausage

pitted dates cups Mascarpone

cut crosswise into thirds slices bacon shredded)

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

Saba Molasses Drizzle
Saffron Tomato Sauce
Saffron white wine sauce
Sage Pappardelle
Sage Ravioli
Sage Sauce
Sage Scones
Salad - Flower Power and Blueberry Vinaigrette
Salad House Blend
Salad of Summer Greens and Herbs
Salmon Cakes
Salmon Fillet wrapped in Phyllo with a Lemon Caper Butter $19
Salmon Log
Salmon Stuffing for Sole
Salmon with Sauteed Fennel and Peaches
Salmon with Sauteed Fennel and Peaches 1
Salmon Wraps
Salsa
Salsa - black bean and corn
Salsa - Black Bean Tomatillo
Salsa - Orange
Salsa Pineapple Roasted
salt and pepper
San Francisco Sourdough Bread
Sauce Buerre Blanc Base
Sauce Buerre Blanc, Spiced
Sauce Caper Dill White Wine
Sauce Caramel
Sauce Cherry Hoisin Glaze
Sauce Creamy Lemon White WIne
Sauce Creamy Roasted Tomato
Sauce Currant and Verjus Red Wine
Sauce Dried Plum and Red Wine
Sauce Lemon White Wine
Sauce Rhubarb Riesling
Sauce Rhubarb Riesling (large)
Sauce Roasted Garlic Cream
Sauce Savory White Wine
Sauce Vegan Creamy Tomato
Sauce Vegan Red Pepper
Sauce White WIne Saffron
Sauce, Gorgonzola cream
Sauce, Ancho Broth
Sauce, Arugula White Wine
Sauce, Blueberry Red Wine
Sauce, Bordelaise
Sauce, Creamy Apricot
Sauce, Curried Tomato
Sauce, Demi-glaze, Dried Cherry
Sauce, Fire Roasted Tomato
Sauce, Hellbender Demi
Sauce, Lemon White Wine
Sauce, Mushroom riesling
Sauce, nutmeg roasted garlic cream
Sauce, Rhubarb Demi-glaze
Sauce, Rhubarb Ginger
Sauce, Roasted Garlic Black Pepper Demi-glaze
Sauce, Roasted Parsnip cream
Sauce, Savory Strawberry
Sausage Gravy
Sausage En Croute
Sausage Filled Dates Wrapped in Bacon
Sausage Spinach Balls
Sausage, breakfast, house
Sausage, quick pork
Sauteed Chicken Breast in a Sungold Tomato Orange Sauce
Sauteed Chicken Breast in a Sungold Tomato Orange Sauce 1
Sauteed Southwest Chicken
Savory Blueberry Sauce for Duck and Beef
Savory Cheese Squares
savory concord spread
Savory Lemon Curd
Savory White Bean Dip
Scallop Champagne Sauce
Scallop Dumpling Filling
Scallop Wine Sauce
Scallops and Pork Belly
Scallops and Pork Belly with verjus kale
Scallops with Sherry Cream Sauce
Seafood napoleon (crab, scallops, shrimp) in a creamy lobster sauce
Seared Duck Breast in a Blueberry Port Sauce
Seared duck breast with a raspberry sauce served with mushroom risotto
Seasonal Veg
Seneca Blue Walnut Butter
Sesame Cashew Sauce
Sesame Cashew Sauce for Shrimp
Shallot and Mustard Vinaigrette
Sherried Chicken and Mushroom Empanadas
Sherry Cream Sauce
Shiitake cream sauce
shortcake
Shortcakes
Shrimp and sweet potato cakes with chipotle aioli
Shrimp Creole Sauce
Shrimp Egg Rolls
Shrimp Salad
Shrimp Spread
Shrimp Spring Rolls
shrimp with tomatoes, fennel and oregano
slaw for rueben
Smoke Salmon Mousse
Snow Peas with Lemon-Anchovy Dipping Sauce
snowpeas with pearl onions and julienne of beets
Soup Baked Potato
Soup Bowl
Soup Cup
Soup, Mushroom and Kale Bisque
Soup, Tomato
Spiced Cream Sauce
Spiced Cream Sauce for Pumpkin Gnocchi
Spiced Mascarpone Filling
Spiced Mascarpone Filling (6 servings)
Spicy Black Beans
Spicy Cheddar Cheese Spread
Spicy Cherry Sauce
Spicy Crab Stuffing for Belgian Endive
Spicy Garlic Shrimp
Spicy Ginger Sauce
Spicy Peanut Dressing
Spicy Peanut Dressing (32 servings)
Spicy Peanut Sauce
Spicy Peanut Sauce for Tuna Kebabs
Spicy Pork Crust
Spicy Southwestern Tomato Sauce
spiedie cubes, chicken
spiedie cubes, pork
spiedie cubes, sausage
spiedie grilled vegetables
Spiedie Marinade
Spiedie, chicken
Spiedie, pork
Spiedie, sausage
Spiedie, twofer
Spinach Cream Sauce with Marscarpone
Spinach Risoto Cakes
Spinach Risotto Cakes
Spinach Risotto Cakes with a Mushroom Sauce on a bed of Winter Greens
Sponge Cake
spring rol filling with duck confit and pak choi
Spring Roll Filling with Pak Choi and Duck Confit
Spring roll with crab, ramps, and basmati
Spring Roll with duck confit
Squash Sauce
Squash Soup
Squash, acorn grilled
Stock, veal
Stock, vegetable
Straw Cut Veg
Strawberry and Spinach Salad with Lemon Dressing
Strawberry Cheesecake
Strawberry Chevre Spread
Strawberry Chutney
Strawberry Dressing
Strawberry Ginger Vinaigrette
Strawberry Glazed Pie
Strawberry Mousse
Strawberry Relish
Strawberry Rhubarb Relish
Strawberry Rhubarb Turnover (Vegan)
Strawberry Roulade
Strawberry Salsa
Strawberry Vinaigrette
Strawberry Vinaigrette (16 servings)
Strudel Potato Beet
Stuffed chicken breast
Stuffed Eggpland - vegan
Stuffed Eggplant
Stuffed Mushrooms
Stuffed Poblano - Sauce and Stuffing
Stuffed Poblano - Sauce and Vegetarian Stuffing
Stuffed Pork Chops
Stuffed Pork Chops -1
Stuffed pork tenderloin
Stuffed Portabella
Stuffed Portabellas #1
Stuffed Portabellas #2
Stuffed Portabellas #2 (6 servings)
Stuffed Portabellas #3
Stuffed Tomatoes with White Bean Shrimp Salad
Stuffed Zucchini Filling
Stuffing - Rhubarb Macadamia
Stuffing for Swiss Chard
Stuffing for Zucchini
Stuffing Plum Chevre
Stuffing rhubarb ramp
Stuffing, Rice Blend for Delicata
Sugar Snap Salad - chilled
Summer Citrus Cheesecake
Summer Sausage, house
Sun Dried Tomato Basil Butter
Sun Dried Tomato Sauce
Sunchoke Chevre Spread
Sunchoke Puree
Sunchoke Spread - Au Gratin
Sundried Tomato and Green Chile Cream Cheese Spread
Sundried Tomato Dressing
Sun-Dried Tomato Pesto
Sundried Tomato Rolls
Sundried Tomato Sauce for Pork
Sundried Tomato Sauce for Pork Stuffed with Feta and Olives
Sundried tomato, leek relish
Sweet and Sour Meatballs
Sweet and Sour Sauce for Sweet and Sour Meatballs
Sweet Corn Bread
Sweet Corn Chowder with Shrimp and Red Peppers
Sweet Onion Cucumber Slaw
Sweet Potato Crepes with Ham
Sweet Potato Gnocchi with Sausage and Roasted Garlic Cream Sauce $9
Sweet Potato Hash
Sweet Potatoes, mashed
Swiss Chard with Duck breast and Caramelized Cran.

Saba Molasses Drizzle

Categories
Locations
PLU

Yield	9 fl oz	Prep
Portion Size	1 fl oz	Cook
Num Portions	9	Finish
		Shelf

Plate/Store
Tools

Quantity	Unit	Ingredient
4	fl oz	100brix verjus
2	fl oz	50brix verjus
3	fl oz	blackstrap molasses

Procedure
Prepared by David Whiting

Saffron Tomato 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
2	cup	vegetable stock
2	pinch	saffron cups Mascarpone
1	#10 can	pureed can diced tomatoes shredded)
1	cup	white wine
1	tbl	olive oil
1	tbl	minced garlic patted dry
1	tbl	chopped) dry basil (or 1/4 cup fresh basil
1	tbl	dry oregano
1		salt and pepper 1

Procedure
Prepared by Imported Recipes

Saffron white wine sauce

Categories
Locations
PLU

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

Plate/Store
Tools

Quantity	Unit	Ingredient
12	oz	minced shallots
¼	cup	minced garlic
2	bottle	white wine
1½	gal	veg stock
1	tbl	saffron
½	tsp	ground white pepper
4	tbl	salt
2	tsp	fresh ground black pepper
0		cornstarch to thicken

Procedure

sweat onions and garlic
add wine and veg stock
reduce by 1/3
add seasonings
simmer for approx 20 mins
thicken with carnstarch

Prepared by Culinary Software Services

Sage Pappardelle

Categories _1_Spring, _2_Summer, 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

Sage 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

Sage 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
¼	cup	chopped fresh sage
6	tsp	minced, and sauteed in oil until transparent garlic cups Mascarpone
½	cup	vermouth shredded)
2	cup	chicken stock
1	tbl	cornstarch
1		salt and pepper 1 patted dry

Procedure
Prepared by Imported Recipes

Sage Scones

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
18	oz	all purpose flour
¼	cup	extra fine granulated sugar cups Mascarpone
2	tbl	baking powder 1 shredded)
1½	tbl	salt
¼	cup	chopped sage
6	oz	cold butter patted dry
1½	cup	heavy cream
4		egg yolks

Procedure
Prepared by Imported Recipes

Salad - Flower Power and Blueberry Vinaigrette

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
1	oz	bleu cheese
1	oz	blueberries

Procedure
Prepared by David Whiting

Salad House Blend

Categories
Locations
PLU

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

Plate/Store
Tools

Quantity	Unit	Ingredient
16	oz	field greens 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 Red Newt

Salad of Summer Greens and Herbs

Categories _2_Summer, 9-Other
Locations
PLU

Yield	0 No Unit	Prep
Portion Size	0 No Unit	Cook
Num Portions	10	Finish
		Shelf

Plate/Store
Tools

Quantity	Unit	Ingredient
¾	cup	rice vinegar apples
¾	cup	chopped fresh dill
4		chopped shallots
3	tbl	mustard
1	cup	oil
½	cup	vegetable oil
0		salt and pepper 1
36		snow peas
16	cup	mixed greens
4		onion
1½	cup	herbs d'Provence
½	cup	sunflower seeds

Procedure
Prepared by Imported Recipes

Salmon Cakes

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
5	No Unit	egg
7	tbl	sour cream
0.33	cup	Italian parsley
1	cup	scallions - finely chopped
3	tbl	lemon juice
1	tbl	fresh thyme
1¼	tbl	worcestershire sauce 1
1¼	tbl	minced garlic
¼	tsp	cayenne pepper
2½	lb	salmon fillets
1	cup	Anadama Bread crumbs
½	cup	vegetable oil
1	cup	red bell peppers diced

Procedure
Prepared by Imported Recipes

Salmon Fillet wrapped in Phyllo with a Lemon Caper Butter $19

Categories _5_all season, 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

Salmon Log

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	lb	bones removed can salmon
8	oz	cream cheese cups Mascarpone
1	tbl	lemon juice shredded)
2	tsp	grated onion
1	tsp	horseradish
¼	tsp	salt patted dry
¼	tsp	liquid smoke or Worcestshire sauce
0		wax paper
½	cup	chopped walnuts
3	tbl	chopped fresh parsley minutes at 350 degrees.

Procedure
Prepared by Imported Recipes

Salmon Stuffing for Sole

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
0.67	cup	thinly sliced scallions
5	cup	diced small bread cups Mascarpone
3	tbl	lemon zest shredded)
0.33	cup	rinsed caper
½	cup	lemon juice
1	cup	chopped red pepper patted dry
1	No Unit	salt and pepper 1

Procedure
Prepared by Imported Recipes

Salmon with Sauteed Fennel and Peaches

Categories _2_Summer, 0-CB-2008, 4-Entrees, rt to cheftec failed
Locations
PLU

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

Plate/Store
Tools

Quantity	Unit	Ingredient
8	cup	salmon fillets
12	cup	chopped fennel
2	tbl	olive oil (reserve 1 1/3 cup liquid)
12	No Unit	skinned and sliced peaches
½	cup	chopped fresh thyme and sage
2	tbl	minced garlic
2	No Unit	salt and pepper to taste liquid

Procedure
Prepared by

Salmon with Sauteed Fennel and Peaches 1

Categories _2_Summer, 0-CB-2008, 4-Entrees, rt to cheftec failed
Locations
PLU

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

Plate/Store
Tools

Quantity	Unit	Ingredient
8	cup	salmon fillets
12	cup	chopped fennel
2	tbl	olive oil (reserve 1 1/3 cup liquid)
12	No Unit	skinned and sliced peaches
½	cup	chopped fresh thyme and sage
2	tbl	minced garlic
2	No Unit	salt and pepper to taste liquid

Procedure
Prepared by

Salmon Wraps

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	5	Finish
		Shelf

Plate/Store
Tools

Quantity	Unit	Ingredient
1	lb	chopped fresh salmon
1	No Unit	minced small red pepper cups Mascarpone
¼	cup	minced red onion shredded)
1	cup	chopped fresh parsley
1	No Unit	egg whites
2	oz	shredded jack cheese patted dry
2	No Unit	egg wash
2	No Unit	tortillas
2	No Unit	salt and pepper 1

Procedure
Prepared by Imported Recipes

Salsa

Categories _1_Spring, _2_Summer, 8-Compote
Locations
PLU

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

Plate/Store
Tools

Quantity	Unit	Ingredient
1	#10 can	diced organic tomatoes
1	cup	finely diced red onion
1½	cup	olive oil
¾	cup	white wine vinegar
6	tsp	chopped peeled garlic
¾	cup	chopped fresh cilantro
¾	cup	chopped wash and trim parsley
	to taste	salt and pepper

Procedure
Prepared by Imported Recipes

Salsa - black bean and corn

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
6	cup	diced small tomatoes
1	cup	finely chopped red onion
1½	cup	olive oil
¾	cup	white wine vinegar
6	tsp	chopped garlic
¾	cup	chopped fresh cilantro
¾	cup	chopped fresh parsley
2	cup	rinsed and drained black beans
2	cup	roasted fresh corn
½	cup	jalape�o pepper
1	No Unit	salt and pepper 1

Procedure
Prepared by Imported Recipes

Salsa - Black Bean Tomatillo

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
2½	cup	tomatillos (1#)
1	tbl	chopped cilantro apples
½	cup	finley chopped chives (reserve 1 1/3 cup liquid)
2	cup	black beans
½	cup	olive oil
0	No Unit	salt and pepper to taste

Procedure
Prepared by Imported Recipes

Salsa - Orange

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
18		oranges - supremed
2	cup	olives radicchio)
2	tbl	minced garlic
½	cup	wihte wine mviegar pureed)
½	cup	honey pureed
¼	cup	cilantro

Procedure
Prepared by Imported Recipes

Salsa Pineapple Roasted

Categories
Locations
PLU

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

Plate/Store
Tools

Quantity	Unit	Ingredient
8	cup	roasted pineapple chunks
3	ea	pureed chipotle chiles
¼	cup	chopped fresh cilantro
1	tbl	minced peeled garlic
½	cup	white wine vinegar
½	cup	white wine
1	cup	sauteed yellow onion
0	No Unit	salt and pepper

Procedure

Chop 4 cups pineapple, pulse the other 4 cups.
Combine all ingredients?

Prepared by David Whiting

salt and pepper

Categories
Locations
PLU

Yield	4 oz	Prep
Portion Size	¼ oz	Cook
Num Portions	16	Finish
		Shelf

Plate/Store
Tools

Quantity	Unit	Ingredient
3	oz	kosher salt
1	oz	ground whole black pepper

Procedure

Combine and mix well.
Use for general seasoning purposes.

Prepared by Red Newt

San Francisco Sourdough Bread

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	oz	active dry yeast
1	cup	sourdough starter cups Mascarpone
1	lb	bread flour shredded)
1	tbl	kosher salt
1		beaten egg white

Procedure
Prepared by Imported Recipes

Sauce Buerre Blanc Base

Categories
Locations
PLU

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

Plate/Store
Tools

Quantity	Unit	Ingredient
4	bottle	white wine
½	lb	minced peeled shallots
1	cup	heavy cream

Procedure

Reduce wine and shallots to 2 cups
Strain out the shallots and add the cream.
Return to simmer for 5 minutes.

Prepared by David Whiting

Sauce Buerre Blanc, Spiced

Categories
Locations
PLU

Yield	20 fl oz	Prep
Portion Size	2 fl oz	Cook
Num Portions	10	Finish
		Shelf

Plate/Store
Tools

Quantity	Unit	Ingredient
4	oz	Sauce Buerre Blanc Base
1	lb	softened butter
1	tsp	lemon juice
	to taste	kosher salt
	to taste	ground nutmeg
	to taste	curry powder
	to taste	sugar
	to taste	white pepper

Procedure

Bring buerre blanc base to a simmer.
Allow to partially cool and begin adding butter slowly, maintaining a sauce temperature of about 120 to 130 degrees.
When all the butter is melted in, season to taste and hold in a warm place.
The sauce cannot get overly hot or cold or it will break.

Prepared by David Whiting

Sauce Caper Dill White Wine

Categories
Locations
PLU

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

Plate/Store
Tools

Quantity	Unit	Ingredient
2	bottle	white wine
6	oz	roasted peeled garlic
4	qt	heavy cream
4	oz	chopped fresh dill
1½	cup	capers
½	cup	extra fine granulated sugar
0	No Unit	kosher salt
0	No Unit	white pepper

Procedure

Reduce wine with garlic until almost gone.
Add cream and bring to a simmer.
Add capers, dill, sugar, salt and pepper.
Adjust seasonings and thicken with cornstarch as needed.

Prepared by David Whiting

Sauce Caramel

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

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

Plate/Store
Tools

Quantity	Unit	Ingredient
2	lb	sugar
8	oz	unsalted butter
24	fl oz	chilled heavy cream
4	pinch	kosher salt
½	cup	rum (optional)

Procedure

Heat sugar on medium-high heat in heavy walled pan until sugar is completely melted and turns amber in color (about 5-7 minutes).
Decrease heat to low, add butter and salt all at once while stirring (it will bubble)
Add the cream, a few tablespoons at a time, stirring tom combine between each addition. Adding the cream slowly keeps the caramel from clumping.
Continue stirring until caramel sauce is melted and smooth.
Stir in rum and remove from heat.

Prepared by Imported Recipes

Sauce Cherry Hoisin Glaze

Categories
Locations
PLU

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

Plate/Store
Tools

Quantity	Unit	Ingredient
1	bottle	red wine
2	qt	veal Stock
4	pt	pitted fresh cherries
8	oz	hoisin sauce
2	lb	butter

Procedure

Combine all ingredients except butter into a sauce pan and simmer until reduced to 2 qts.
Puree.
Hold for service.
At service time add butter to hot sauce as needed.

Prepared by David Whiting

Sauce Creamy Lemon White WIne

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	bottle	white wine
1	gal	heavy cream
8	oz	chopped peeled shallots
6	ea	juiced lemon
	to taste	kosher salt
	to taste	white pepper
4	tbl	cornstarch

Procedure

Reduce white wine with shallots.
Strain.
Add heavy cream and return to a simmer for about 20 minutes.
Thicken to consistency with dissolved cornstarch.
Season to taste.

Prepared by Red Newt

Sauce Creamy Roasted Tomato

Categories
Locations
PLU

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

Plate/Store
Tools

Quantity	Unit	Ingredient
5	lb	roasted tomatoes
1	bottle	white wine
2	oz	roasted peeled garlic
2½	qt	heavy cream
1	tbl	dried basil
1	tbl	fresh sage
0	No Unit	salt and pepper

Procedure

Simmer wine with tomatoes and garlic.
Add cream and re-simmer.
Add herbs and adjust seasonings.

Prepared by David Whiting

Sauce Currant and Verjus Red Wine

Categories
Locations
PLU

Yield	6 cup	Prep
Portion Size	2 fl oz	Cook
Num Portions	24	Finish
		Shelf

Plate/Store
Tools

Quantity	Unit	Ingredient
1	bottle	red wine
8	cup	house chicken stock
2	cup	white verjus
1	cup	sugar
0.66	oz	fresh rosemary
2	cup	fresh black currants
2	tbl	peeled garlic
	to taste	salt and pepper

Procedure

Combine ingredients in a saucepan.
Bring to simmer and reduce by half.
Puree.
Adjust seasonings (including sugar).

Prepared by David Whiting

Sauce Dried Plum and Red Wine

Categories _1_Spring, _2_Summer, 6-Sauces
Locations
PLU

Yield	4 qt	Prep
Portion Size	2 fl oz	Cook
Num Portions	64	Finish
		Shelf

Plate/Store
Tools

Quantity	Unit	Ingredient
1	gal	veal Stock
8	cup	plum
1	bottle	red wine
2	tbl	minced peeled garlic
1	tbl	chopped fresh thyme
1	tbl	chopped fresh sage
¼	cup	honey
	to taste	salt and pepper

Procedure
Prepared by Red Newt

Sauce Lemon White Wine

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

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

Plate/Store
Tools

Quantity	Unit	Ingredient
1	bottle	white wine
8	cup	house chicken stock
2	ea	zested, juiced lemon
2	tbl	chopped fresh thyme
3	tbl	honey
1	tbl	minced peeled garlic
1	tbl	olive oil
0	No Unit	salt and pepper

Procedure
Prepared by Imported Recipes

Sauce Rhubarb Riesling

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

Yield	4 cup	Prep
Portion Size	0.2 cup	Cook
Num Portions	20	Finish
		Shelf

Plate/Store
Tools

Quantity	Unit	Ingredient
2	cup	house chicken stock
0.33	cup	honey
2	cup	reserved rhubarb liquid
½	cup	riesling wine
4	tbl	chopped fresh sage
4	No Unit	minced peeled garlic
0	No Unit	salt and pepper

Procedure
Prepared by David Whiting

Sauce Rhubarb Riesling (large)

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

Yield	1 gal	Prep
Portion Size	1½ fl oz	Cook
Num Portions	85.33	Finish
		Shelf

Plate/Store
Tools

Quantity	Unit	Ingredient
4	lb	diced fresh rhubarb
1	bottle	riesling wine
4	tbl	minced peeled garlic
1	gal	house chicken stock
2	cup	honey
4	tbl	chopped fresh sage
	to taste	salt and pepper

Procedure

Combine rhubarb, garlic and wine in a saucepan.
Simmer until rhubarb is soft.
Bermix.
Add stock, honey and sage.
Reduce to one gallon.
Adjust seasonings.

Prepared by Red Newt

Sauce Roasted Garlic Cream

Categories
Locations
PLU

Yield	2 gal	Prep
Portion Size	¼ cup	Cook
Num Portions	128	Finish
		Shelf

Plate/Store
Tools

Quantity	Unit	Ingredient
2	gal	heavy cream
16	oz	roasted peeled garlic
12	ea	yolks only egg

Procedure

Puree roasted galic into a small amount of the cream.
Add the rest of the cream and bring to a simmer in a sauce pan.
Temper the egg yolks with the hot cream and add them to the sauce.
Allow to simmer gently so until thick.
Season to taste with salt and pepper

Prepared by Red Newt

Sauce Savory White Wine

Categories
Locations
PLU

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

Plate/Store
Tools

Quantity	Unit	Ingredient
2	bottle	white wine
8	oz	minced peeled shallots
3	qt	heavy cream
½	cup	chopped fresh savory
2	oz	dijon mustard
0	No Unit	salt and pepper

Procedure

Simmer wine with shallots and reduce until very low.
Strain out shallots.
Add cream and bring back to a simmer
Add savory and dijon
Adjust

Prepared by David Whiting

Sauce Vegan Creamy Tomato

Categories
Locations
PLU

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

Plate/Store
Tools

Quantity	Unit	Ingredient
2	oz	olive oil
3	oz	chopped peeled shallots
2	tbl	minced peeled garlic
½	bottle	red wine
1	#10 can	peeled tomato strips
3	tbl	chopped fresh sage
3	tbl	fresh thyme
4	tbl	dried oregano
2	pkg	firm tofu
	to taste	salt and pepper

Procedure

Saute garlic and shallots in olive oil.
Add red wine and simmer 5 minutes.
Add remaining ingredients and return to a simmer.
Simmer 30 minutes breaking up tofu as it cooks.
Bermix well until tofu has smoothed out.
Return to heat and simmer again.
Adjust seasoning. (Needs to be VERY flavorful)

Prepared by Red Newt

Sauce Vegan Red Pepper

Categories
Locations
PLU

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

Plate/Store
Tools

Quantity	Unit	Ingredient
2	lb	roasted red pepper
½	gal	veg stock
2	oz	roasted peeled garlic
1	tbl	fresh rosemary
1	tbl	fresh sage
1	tbl	fresh thyme
½	cup	honey
0	No Unit	salt and pepper

Procedure

Combine ingredients, simmer, puree, adjust.

Prepared by David Whiting

Sauce White WIne Saffron

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	bottle	white wine
1	gal	heavy cream
2	oz	chopped peeled shallots
2	tbl	saffron
	to taste	kosher salt
	to taste	white pepper
4	tbl	cornstarch

Procedure

Reduce white wine with shallots and saffron.
Strain.
Add heavy cream and return to a simmer for about 20 minutes.
Thicken to consistency with dissolved cornstarch.
Season to taste.

Prepared by Red Newt

Sauce, Gorgonzola cream

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

Yield	2½ qt	Prep
Portion Size	1 oz	Cook
Num Portions	0	Finish
		Shelf

Plate/Store
Tools

Quantity	Unit	Ingredient
1½	lb	gorgonzola cheese
1	tbl	freshly ground black pepper
2	qt	heavy cream

Procedure

heat cream

add pepper and gorg

wisk until smooth

may need to be thickened with cornstarch

Prepared by Imported - need recipe

Sauce, Ancho Broth

Categories
Locations
PLU

Yield	3 gal	Prep
Portion Size	8 fl oz	Cook
Num Portions	48	Finish
		Shelf

Plate/Store
Tools

Quantity	Unit	Ingredient
3	gal	water
1½	gal	veal Stock
½	cnt	chicken base
6	oz	stemmed and seeded ancho, dried chiles
¼	cup	minced peeled garlic
¼	cup	dried basil
2	ea	yellow onion
2	lb	brown sugar
¾	box	cornstarch

Procedure

Combine all ingredients except cornstarch in a large pot.
Simmer for about an hour.
Strain.
Taste, but should not need salt or pepper.
Dissolve cornstarch and add slowly until sauce is thick (you may not need all the cornstarch).

Prepared by Red Newt

Sauce, Arugula White Wine

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	bottle	white wine
3	tbl	minced peeled garlic
4	qt	heavy cream
4	ea	juiced and zested lemon
1	lb	arugula
0	No Unit	salt and pepper

Procedure

Reduce wine and garlic to almost nothing.
Add heavy cream and bring to simmer for about 30 minutes
Add lemon and arugula.
Bermix and adjust seasonings.

Prepared by David Whiting

Sauce, Blueberry Red Wine

Categories
Locations
PLU

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

Plate/Store
Tools

Quantity	Unit	Ingredient
1	bottle	red wine dry
6	cup	blueberries
6	cup	brown veal stock
2	tbl	minced garlic
2	cup	sugar

Procedure

combine all in a heavy bottom pot

simmer untill all blueberries pop

strain

reduce to desired consistancy

Prepared by Culinary Software Services

Sauce, Bordelaise

Categories
Locations
PLU

Yield	4 qt	Prep
Portion Size	6 fl oz	Cook
Num Portions	21.33	Finish
		Shelf

Plate/Store
Tools

Quantity	Unit	Ingredient
2	bottle	red wine
4	gal	veal Stock
1	cup	sugar
1	oz	fresh rosemary
4	tbl	minced peeled garlic
0	No Unit	salt and pepper

Procedure

Combine in a sauce pot and reduce to 1 gal.

Prepared by David Whiting

Sauce, Creamy Apricot

Categories _1_Spring, _2_Summer, 6-Sauces
Locations
PLU

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

Plate/Store
Tools

Quantity	Unit	Ingredient
½	gal	house chicken stock
1	bottle	white wine
1½	lb	dried apricots
1	tbl	dried basil
1	tbl	mnced peeled garlic
2	qt	heavy cream
0.125	cup	honey
	to taste	salt and pepper

Procedure

Combine chicken stock, wine, apricots, basil and garlic into a sauce pot and bring to a simmer.
Allow to simmer until apricots are soft.
Bermix well.
Add heavy cream and honey.
Add salt and pepper to taste.
Bring back to simmer for about 20 minutes.
WATCH OUT, THIS SAUCE WANTS TO SCORCH, SO STIR OFTEN

Prepared by Imported - need recipe

Sauce, Curried Tomato

Categories
Locations
PLU

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

Plate/Store
Tools

Quantity	Unit	Ingredient
2	fl oz	olive extra virgin oil
1	lb	diced yellow onion
2	tbl	minced peeled garlic
½	bottle	white wine
1	#10 can	diced organic tomatoes
2	fl oz	curry powder
8	oz	brown sugar
1	tbl	dried basil
0	No Unit	salt and pepper

Procedure

Saute onion and garlic in olive oil.
Add white wine and simmer for a few minutes.
Add remaining ingredients and simmer for about an hour.
Puree, and adjust seasonings.

Prepared by Red Newt

Sauce, Demi-glaze, Dried Cherry

Categories
Locations
PLU

Yield	2½ qt	Prep
Portion Size	1 fl oz	Cook
Num Portions	80	Finish
		Shelf

Plate/Store
Tools

Quantity	Unit	Ingredient
1	gal	veal Stock
6	oz	roasted peeled shallots
1	bottle	red wine
2½	lb	dried cherries
2	tbl	fresh sage
	to taste	salt and pepper

Procedure

Combine in a sauce pot and reduce to 1 gal.
Bermix well and strain.
Bring back to a simmer and reduce as necessary to bring to a heavy syrup consistency.
Use 1 oz with 1 oz butter to finish per serving
Season with salt and pepper as needed.

Prepared by David Whiting

Sauce, Fire Roasted Tomato

Categories
Locations
PLU

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

Plate/Store
Tools

Quantity	Unit	Ingredient
5	lb	sliced thick tomatoes
4	lb	sliced thick red onion
25	cup	minced peeled garlic
4	tsp	crushed red pepper
	to taste	salt and pepper
0.33	cup	canola oil

Procedure

Grill onions until good color forms and finish in oven until soft.
Grill tomatoes until soft.
Combine half of all ingredients in the Robot Coup and Puree until smooth.
Repeat with second half.
Season to taste.

Prepared by Red Newt

Sauce, Hellbender Demi

Categories
Locations
PLU

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

Plate/Store
Tools

Quantity	Unit	Ingredient
2	oz	unsalted butter
2	oz	garlic
2	oz	peeled shallots
8	oz	veal demi-glace
8	fl oz	port wine
1	pinch	salt to taste
1	pinch	ground black pepper to taste

Procedure

sautee shallots and garlic until tender
Add port and demi glace and bring to a simmer
Stick blend well and strain.
Bring back to a simmer and reduce as necessary to bring to a thick consistency.
Use 1 oz with 1 oz butter to finish per serving
Season with salt and pepper as needed.

Prepared by David Whiting

Sauce, Lemon White Wine

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

Yield	4 qt	Prep
Portion Size	2 fl oz	Cook
Num Portions	64	Finish
		Shelf

Plate/Store
Tools

Quantity	Unit	Ingredient
2	bottle	white wine
1	gal	house chicken stock
8	ea	zested and juiced lemon
4	tbl	fresh thyme
1	cup	honey
2	tbl	minced peeled garlic
2	tbl	olive oil
	to taste	salt and pepper

Procedure

Combine ingredients in a saucepan and simmer until reduced by 1/3.
Taste and adjust seasonings.
Use cornstarch slurry to thicken enough to coat.

Prepared by Red Newt

Sauce, Mushroom riesling

Categories
Locations
PLU

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

Plate/Store
Tools

Quantity	Unit	Ingredient
5	cup	riesling wine
0.33	lb	dried mushrooms
2	qt	heavy cream
2	tbl	minced garlic
0		S+P to taste

Procedure

simmer mushrooms in wine until soft
strain, retaining wine
chop mushrooms
add back all ingredients
reduce to desired thickness

Prepared by Culinary Software Services

Sauce, nutmeg roasted garlic cream

Categories
Locations
PLU

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

Plate/Store
Tools

Quantity	Unit	Ingredient
2	gal	heavy cream
8	oz	roasted roasted, inhouse garlic
12	ea	yolks only egg
1	tsp	ground nutmeg
1	tbl	salt and pepper to taste

Procedure

Puree roasted galic into a small amount of the cream.
Add the rest of the cream and nutmeg and bring to a simmer in a sauce pan.
Temper the egg yolks with the hot cream and add them to the sauce.
Allow to simmer gently so until thick.
Season to taste with salt and pepper

Prepared by David Whiting

Sauce, Rhubarb Demi-glaze

Categories
Locations
PLU

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

Plate/Store
Tools

Quantity	Unit	Ingredient
5	lb	diced fresh rhubarb
2	bottle	red wine
2	tbl	minced peeled garlic
2	gal	veal Stock
1	qt	extra fine granulated sugar
	to taste	salt and pepper

Procedure

Simmer wine with rhubarb and garlic until rhubarb is broken down and wine is reduced by about half.
Add veal stock and sugar and reduce to a glaze.
Add butter at time of service.

Prepared by Red Newt

Sauce, Rhubarb Ginger

Categories _1_Spring, 6-Sauces
Locations
PLU

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

Plate/Store
Tools

Quantity	Unit	Ingredient
0.33	cup	minced fresh ginger
2	bottle	red wine
4	cup	veal Stock
8	cup	chopped fresh rhubarb
1	tbl	chopped fresh thyme
2	tsp	fresh sage
1	cup	honey
1	tbl	minced peeled garlic
8	tbl	butter
0	No Unit	salt and pepper

Procedure
Prepared by Imported Recipes

Sauce, Roasted Garlic Black Pepper Demi-glaze

Categories
Locations
PLU

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

Plate/Store
Tools

Quantity	Unit	Ingredient
2	gal	veal Stock
3	cup	Roasted Garlic
¼	cup	cracked black peppercorn
1	cup	balsamic vinegar
¼	cup	molasses
1½	cup	sugar

Procedure

Combine all ingredients in sauce pot and reduce to about 3 quarts.
Sauce should be thick like syrup and ready for butter.
Store as is and add butter on the line as needed.

Prepared by Red Newt

Sauce, Roasted Parsnip cream

Categories
Locations
PLU

Yield	1½ gal	Prep
Portion Size	6 oz	Cook	1 hour
Num Portions	32	Finish
		Shelf	5 days

Plate/Store
Tools

Quantity	Unit	Ingredient
1	cup	diced onion
1½	lb	roasted parsnip
3	qt	house chicken stock
1½	cup	roasted garlic
2	qt	cream

Procedure

In a large pot saute onion until soft
add reamaining ingredients
simmer until parsnips are very soft
bermix until smooth

Prepared by Culinary Software Services

Sauce, Savory Strawberry

Categories
Locations
PLU

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

Plate/Store
Tools

Quantity	Unit	Ingredient
½	cup	Roasted Garlic
2	cup	white wine
1	cup	chopped strawberries
2	tsp	fresh thyme
2	tsp	chopped fresh savory
1	tbl	honey
0	No Unit	salt and pepper

Procedure

Prepared by David Whiting

Sausage Gravy

Categories
Locations
PLU

Yield	2 gal	Prep
Portion Size	4 oz	Cook
Num Portions	0	Finish
		Shelf

Plate/Store
Tools

Quantity	Unit	Ingredient
5	lb	bulk sausage
1	lb	all purpose flour
8	oz	butter
2	gal	milk
	to taste	kosher salt
	to taste	freshly ground black peppercorn
	to taste	white pepper
	to taste	red habanero pepper sauce

Procedure

Brown sausage in a heavy bottom pot or rondeaux.
Add butter and flour to make a roux.
Cook roux for 5 minutes or more making sure there in no raw flour.
Add milk gradually allowing the gravy to simmer and thicken after each addition.
Begin seasoning once about half the milk is added and adjust seasonings as you add more milk.

Prepared by David Whiting

Sausage En Croute

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
8		sheets puff pastry
4	lb	sausage cups Mascarpone
1		diced bunches scallions shredded)
1		chopped bunch parsley
1		dijon mustard
1		egg wash patted dry
1		honey
1		salt and pepper 1

Procedure
Prepared by Imported Recipes

Sausage Filled Dates Wrapped in Bacon

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

Sausage Spinach Balls

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	oz	thawed and squeezed dry packages frozen spinach
2	cup	crush herb stuffing cups Mascarpone
1	cup	grated parmesan shredded)
4		beaten eggs
½	lb	hot sausage

Procedure
Prepared by Imported Recipes

Sausage, breakfast, house

Categories
Locations
PLU

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

Plate/Store
Tools

Quantity	Unit	Ingredient
25	lb	boneless pork loin
10	lb	pork fat
2.33	tbl	white pepper
3½	tsp	ground ginger
2	tbl	ground sage
2	cup	minced peeled garlic
7	tbl	kosher salt
21	oz	Japanese bread crumbs
7	cup	water
¼	cup	whole fennel seed

Procedure

Chunk all beef, pork, and fat. Mix well with remaining ingredients, then pass through course grinding blade.

Prepared by David Whiting

Sausage, quick pork

Categories
Locations
PLU

Yield	4 lb	Prep
Portion Size	2 oz	Cook
Num Portions	32	Finish
		Shelf

Plate/Store
Tools

Quantity	Unit	Ingredient
5	lb	ground pork
1	oz	salt
¼	oz	whole fennel seed
1	oz	peeled garlic
¼	oz	crushed red pepper
8	fl oz	port wine

Procedure
Prepared by David Whiting

Sauteed Chicken Breast in a Sungold Tomato Orange Sauce

Categories _2_Summer, 0-CB-2008, 0-CB-FirstDraft, 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
6	No Unit	boneless skinless chicken breasts
6	No Unit	all purpose flour
5	tbl	olive oil (reserve 1 1/3 cup liquid)
¾	cup	orange juice
0.33	cup	white wine
1	tbl	dried parsley
1	tbl	oil liquid
1	tsp	orange peel
3	tbl	raspberry vinegar
2	No Unit	tomatoes
1	tsp	minced garlic
2	No Unit	orange

Procedure
Prepared by DB Import old RECIPE Database

Sauteed Chicken Breast in a Sungold Tomato Orange Sauce 1

Categories _2_Summer, 0-CB-2008, 0-CB-FirstDraft, 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
6		boneless skinless chicken breasts
6		all purpose flour
5	tbl	olive oil (reserve 1 1/3 cup liquid)
¾	cup	orange juice
0.33	cup	white wine
1	tbl	dried parsley
1	tbl	oil liquid
1	tsp	orange
3	tbl	raspberry vinegar
2		tomatoes
1	tsp	minced garlic
2		orange

Procedure
Prepared by DB Import old RECIPE Database

Sauteed Southwest Chicken

Categories
Locations
PLU

Yield	24 serving	Prep
Portion Size	1 serving	Cook
Num Portions	24	Finish
		Shelf

Plate/Store
Tools

Quantity	Unit	Ingredient
24	ea	Free Range Chicken Breasts
36	fl oz	olive extra virgin oil
½	cup	kosher salt
½	cup	garlic powder
½	cup	ground cumin
½	cup	freshly ground whole black pepper
½	cup	ancho chili powder

Procedure

Combine dry seasonings and mix well.
Coat chicken lightly before sauteing

Prepared by Red Newt

Savory Blueberry Sauce for Duck and Beef

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	blueberries
4	cup	beef demi apples
2	cup	red wine (reserve 1 1/3 cup liquid)
1	tbl	minced garlic
1	tbl	chopped fresh thyme
1	tbl	chopped fresh oregano
¼	cup	honey
1	tbl	olive oil
1	No Unit	salt and pepper 1

Procedure
Prepared by Imported Recipes

Savory Cheese Squares

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

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

Plate/Store
Tools

Quantity	Unit	Ingredient
½	cup	crushed sesame seed cracker crumbs
½	cup	bread crumbs cups Mascarpone
3	tbl	melted butter shredded)
1	cup	grated Colby-Jack cheese
1	lb	softened cream cheese
2		egg patted dry
½	cup	chopped roasted red peppers
0.33	cup	sour cream

Procedure
Prepared by Imported Recipes

savory concord spread

Categories
Locations
PLU

Yield	6 qt	Prep
Portion Size	2 oz	Cook
Num Portions	0	Finish
		Shelf

Plate/Store
Tools

Quantity	Unit	Ingredient
2	qt	crushed Concord grapes
6	ea	diced onion
½	cup	minced garlic
½	cup	balsamic white vinegar
2	tbl	chopped fresh thyme

Procedure

-cook grapes for 10 minutes

-strain

-sweat onions and garlic

-add remaining ingredients

-bring to a boil

-reduce heat and simmer 15-20 minutes

-adjust with S+P

-thicken with cornstarch

Prepared by Culinary Software Services

Savory Lemon Curd

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

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

Plate/Store
Tools

Quantity	Unit	Ingredient
1	ea	egg
2	ea	whites only egg half crosswise
¼	cup	extra fine granulated sugar
4	ea	juiced lemon (2/3 cup)
1	tbl	lemon zest
2	tbl	butter
2	tsp	wash and trim parsley
2	tsp	fresh sage
2	tsp	fresh thyme

Procedure

Whisk egg, egg whites, and lemon juice and strain into heavy bottom pan. Add sugar, zest, and herbs. Add butter and cook over medium heat, whisking constantly until thickened (5-7 minutes) ( curd will thicken as it cooks).
Transfer to bowl and allow to cool. Cover and refrigerate.
Can be made two days ahead.

Prepared by Red Newt

Savory White Bean 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
2	lb	navy 2 beans
1		garlic cloves cups Mascarpone
2	tsp	champagne vinegar shredded)
4	tbl	white wine
2	tsp	lemon juice
2		salt and pepper 1 patted dry

Procedure
Prepared by Imported Recipes

Scallop Champagne 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
1½	cup	sliced shallots
10		sliced cloves garlic cups Mascarpone
2		bottles champagne shredded)
2	tbl	sugar
2	tbl	chopped thyme
2	tbl	chopped oregano patted dry
2	tbl	chopped basil
½	lb	butter
0		salt and pepper 1

Procedure
Prepared by Imported Recipes

Scallop Dumpling 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	0	Finish
		Shelf

Plate/Store
Tools

Quantity	Unit	Ingredient
1		chopped small can water chestnuts
1		bunch green onions cups Mascarpone
1	tsp	chopped garlic shredded)
1	tbl	chopped fresh ginger
1	tbl	sesame oil
1	tsp	chopped fresh parsley patted dry
2	tbl	soy sauce
1	tbl	toasted sesame seeds

Procedure
Prepared by Imported Recipes

Scallop 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
2	tbl	chopped fresh oregano
2	tbl	chopped fresh thyme cups Mascarpone
½	cup	chopped fresh parsley shredded)
1		minced tablepsoon garlic
1	tbl	fresh lemon juice
1		bottle Chardonnay patted dry
1		salt and pepper 1

Procedure
Prepared by Imported Recipes

Scallops and Pork Belly

Categories
Locations
PLU

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

Plate/Store
Tools

Quantity	Unit	Ingredient
2	ea	10/20 dry scallops
2	oz	Braised Pork Belly
2	oz	Kale - Chiffonade
1½	fl oz	Bacon Vinaigrette - warm
1	fl oz	olive extra virgin oil
1	oz	unsalted butter

Procedure

Saute two one oz slices of pork belly in small pan with and ounce of braising liquid until hot and slightly caramelized
Sear two scallops in mixture of olive oil and butter with a pinch of salt.
flip and sear second side... do not overdo.
plate 2 oz of mixed Kale on plate.
Before service, sear kale in a saucepan with bacon vinaigrette
plate with pork belly side by side, one scallop on top of each , with garnish

Prepared by David Whiting

Scallops and Pork Belly with verjus kale

Categories
Locations
PLU

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

Plate/Store
Tools

Quantity	Unit	Ingredient
3	ea	10/20 dry scallops
3	oz	Braised Pork Belly
3	oz	Kale - Chiffonade
½	fl oz	white verjus
1	fl oz	olive extra virgin oil
1	oz	unsalted butter

Procedure

Saute1 oz slices of pork belly in small pan with and ounce of braising liquid until hot and slightly caramelized
Sear scallops in mixture of olive oil and butter with a pinch of salt.
flip and sear second side... do not overdo.
plate 2 oz of mixed Kale on plate.
Before service, sear kale in a saucepan with verjus and pinch of salt and pepper
plate with pork belly side by side, one scallop on top of each , with garnish

Prepared by David Whiting

Scallops with Sherry Cream Sauce

Categories 0-CB-2008, 0-CB-FirstDraft, 6-Sauces, 8-Compote, Plate
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 shitake mushrooms
2	tsp	chopped garlic cups Mascarpone
2	tbl	butter shredded)
2½	cup	sherry
2	pt	heavy cream
3	No Unit	egg yolks patted dry
3	No Unit	salt and pepper 1

Procedure
Prepared by Imported Recipes

Seafood napoleon (crab, scallops, shrimp) in a creamy lobster sauce

Categories _5_all season, 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

Seared Duck Breast in a Blueberry Port 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
1			cup			Ingredients

Procedure
Prepared by Imported - menu titles only

Seared duck breast with a raspberry sauce served with mushroom risotto

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

Seasonal Veg

Categories
Locations
PLU

Yield	48 serving	Prep
Portion Size	1 serving	Cook
Num Portions	48	Finish
		Shelf

Plate/Store
Tools

Quantity	Unit	Ingredient
1	cup	olive extra virgin oil
2	tbl	salt and pepper
4	lb	green beans
12	lb	Roasted Vegetables

Procedure
Prepared by Red Newt

Seneca Blue Walnut Butter

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	lb	softened unsalted butter
9	oz	Seneca Blue Cheese cups Mascarpone
1½	cup	walnuts shredded)
1		salt and pepper 1

Procedure
Prepared by Imported Recipes

Sesame Cashew 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
0.33	No Unit	minced fresh ginger cup
2	tbl	garlic cups Mascarpone
1	cup	dry white wine sauce shredded)
0.33	cup	sesame oil
¼	cup	brown sugar
¼	cup	honey patted dry
½	cup	(puree both in food processor) water
¼	No Unit	crushed red pepper flakes teaspoon
0.33	No Unit	chopped cilantro cup
½	No Unit	chopped toasted cashews cup
½	cup	sesame oil minutes at 350 degrees.
2	cup	canola oil sauce)
½	tsp	black pepper

Procedure
Prepared by Imported Recipes

Sesame Cashew Sauce for Shrimp

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

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

Plate/Store
Tools

Quantity	Unit	Ingredient
0.33	cup	minced fresh ginger
2	tbl	minced garlic radicchio)
1	cup	soy sauce
1	cup	white wine sauce (dry) pureed)
0.33	cup	sesame oil pureed
¼	cup	brown sugar
¼	cup	honey
1	cup	toasted cashews chiffonade
½	cup	water
¼	tsp	crushed red pepper flakes
0.33	cup	chopped cilantro
½	cup	toasted and chopped cashews
0		Dressing
½	cup	sesame oil
2	cup	canola oil
½	tsp	black pepper with

Procedure
Prepared by Imported Recipes

Shallot and Mustard Vinaigrette

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		minced shallots large
2	tbl	balsamic vinegar cups Mascarpone
0.33	cup	+ 2 tablespoons Olive oil shredded)
1½	tbl	fresh or 1.5 teaspoons dry thyme

Procedure
Prepared by Imported Recipes

Sherried Chicken and Mushroom Empanadas

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	tbl	raisins
2	tbl	pine nuts cups Mascarpone
0.33	cup	pitted and cut lengthwise into kalamata olives shredded)
1		trimmed and cut into 1 1/2 medium head of Escarole
4	tbl	olive oil
6		peeled garlic cloves
6		thick slices of country bread
6		salt

Procedure
Prepared by Imported Recipes

Sherry 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

Shiitake cream sauce

Categories
Locations
PLU

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

Plate/Store
Tools

Quantity	Unit	Ingredient
2	cup	minced shallots
3	tbl	minced garlic
2	lb	sliced shiitake mushrooms
1	bottle	white wine
2	qt	veg stock
2	qt	heavy cream
1	tbl	chopped fresh savory
1	tbl	chopped fresh thyme
2	tbl	butter

Procedure

in a heavy bottom pot, sweat shallots and garlic with butter

add wine and reduce by half

add shiitakes and cook untill slightly wilted

add veg stock, herbs, and cream

simmer approx ten minutes

s+p to taste

thicken with cornstarch as needed

Prepared by Culinary Software Services

shortcake

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
¼	cup	sugar
1	tbl	+ 2 teaspoons baking powder cups Mascarpone
¼	tsp	salt shredded)
14		cut into parts butter tablespoons quarters
1	cup	milk

Procedure
Prepared by Imported Recipes

Shortcakes

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	42	Finish
		Shelf

Plate/Store
Tools

Quantity	Unit	Ingredient
5	cup	flour
5	tbl	baking powder 1 cups Mascarpone
1	tbl	baking powder 1 shredded)
¾	tsp	salt quarters
21		cut into pieces butter ounces
3	cup	milk inch strips

Procedure
Prepared by Imported Recipes

Shrimp and sweet potato cakes with chipotle aioli

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

Procedure
Prepared by Imported Recipes

Shrimp Creole Sauce

Categories
Locations
PLU

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

Plate/Store
Tools

Quantity	Unit	Ingredient
1	lb	butter
2	lb	yellow onion
2	lb	green bell pepper
1	bunch	celery
2	cup	all purpose flour
1	bottle	white wine
2	qt	chicken stock
1	oz	minced peeled garlic
5	lb	diced roma tomatoes
2	tbl	fresh thyme
6	ea	bay leaf
½	cup	wash and trim parsley
2	bunch	green onion
6	tbl	kosher salt
1	fl oz	tabasco sauce
1	tsp	cayenne pepper

Procedure

Sweat onion, green pepper, and celery in butter and add flour.
Cook slowly until a dark roux is formed.
Deglaze with wine.
Add stock, garlic, tomato, thyme, and bay leaf.
Bring to a simmer and allow to thicken.
Finish with remaining ingredients.
Check and adjust seasonings.

Prepared by Red Newt

Shrimp Egg Rolls

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

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

Plate/Store
Tools

Quantity	Unit	Ingredient
14	oz	chinese cabbage
1½	cup	cooked and coarsely chopped shrimp cups Mascarpone
8		minced water chestnuts shredded)
6		thinly sliced large green onions quarters
2	tbl	peanut butter
1	tbl	sesame oil inch strips
1	tbl	light soy sauce
10		egg roll skins
1		beaten egg
1		oil for deep frying
1		salt and pepper 1 minutes at 350 degrees.

Procedure
Prepared by Imported Recipes

Shrimp Salad

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
1		bag cooked shrimp
1		minced stalk celery apples
¼	cup	minced red onion (reserve 1 1/3 cup liquid)
1½	cup	chopped apricots
4	tbl	chopped fresh parsley
4		salt and pepper 1
4		just enough mayonnaise

Procedure
Prepared by Imported Recipes

Shrimp 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
8	oz	at room temperature package cream cheese
7	oz	rinsed and well drained can tiny shrimp cups Mascarpone
¼	cup	mayonnaise shredded)
2	tbl	fresh lemon juice quarters
1	tsp	chopped fresh parsley
½	tsp	dried dillweed inch strips
½	tsp	salt
0		thinly sliced black bread
0		crackers

Procedure
Prepared by Imported Recipes

Shrimp Spring Rolls

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
3	No Unit	finely sliced green onions
1	tbl	minced garlic cups Mascarpone
1	cup	grated carrot shredded)
2	tbl	sesame oil quarters
2	tbl	olive oil
2	tsp	grated ginger inch strips
15	oz	chopped can water chestnuts
2	tbl	toasted sesame seeds
¼	cup	chopped red pepper
1	tbl	chopped fresh parsley
¼	cup	sesame oil
1	cup	white wine
1	cup	soy sauce
1	tbl	freshly grated ginger
½	cup	hoison sauce
¼	cup	honey
2	tbl	chopped fresh cilantro
3	No Unit	sliced green onions
½	cup	water
¼	tsp	crushed red pepper

Procedure
Prepared by Imported Recipes

shrimp with tomatoes, fennel and oregano

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
6	tbl	olive oil
1		chopped onion large
1		halved thinly sliced fennel bulbs medium trimmed cups Mascarpone
¾	tsp	dried crushed red pepper shredded)
1¼	lb	chopped tomatoes quarters
1	tbl	minced fresh oregano
32		peeled and deveined (tails Shrimp uncooked inch strips
6	oz	feta, lively run cheese
6		fresh lemon juice

Procedure
Prepared by Imported Recipes

slaw for rueben

Categories
Locations
PLU

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

Plate/Store
Tools

Quantity	Unit	Ingredient
4	head	green cabbage
2	ea	red onion
2	ea	red pepper
3	cup	chopped spring onions
3	cup	apple cider
2	cup	water
1	cup	sugar
2	tsp	white pepper
2	tsp	salt
1	tbl	garlic powder

Procedure

-slice cabbage and onion on slicer as thin as possible

-dice red pepper and green onion

-set aside

-mis cider, water, sugar, salt, and pepper

-pour over cabbage, peppers, and onion

-mix well

-lay out in a pan so that as much of the mix in covered by the liquid as possible

-cover and let sit overnight in the cooler

-drain

-in a HOT pan quickly saute

-cool before serving

Prepared by Culinary Software Services

Smoke Salmon Mousse

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
8	oz	at room temperature cream cheese
2	oz	smoke salmon cups Mascarpone
2	tbl	heavy cream shredded)
1	tbl	lemon juice quarters
1	No Unit	salt and pepper 1
1	No Unit	cucumber inch strips

Procedure
Prepared by Imported Recipes

Snow Peas with Lemon-Anchovy Dipping 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
2		egg yolks
3	tbl	dijon mustard apples
1	oz	undrained can anchovies (reserve 1 1/3 cup liquid)
1		juice of 1 lemon
1		chopped shallot
1	cup	vegetable oil
¼	cup	sour cream
1	tbl	rinsed and drained capers
1¼	lb	young sugar snap fresh snow peas or 2 pounds small
1		salt and freshly ground pepper

Procedure
Prepared by Imported Recipes

snowpeas with pearl onions and julienne of beets

Categories _2_Summer, _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
12		snow peas
3		peal onions Red)
½		julienned beets
¼	cup	balsamic vinegar
½		chopped garlic cloves pureed
0		olive oil chopped

Procedure
Prepared by Imported Recipes

Soup Baked Potato

Categories
Locations
PLU

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

Plate/Store
Tools

Quantity	Unit	Ingredient
7	lb	potato pulp zzz
3	cup	white wine
2	tbl	minced peeled garlic
2	cup	diced yellow onion
2	qt	heavy cream
2	qt	half and half cream
4	cup	veg stock
4	ea	bay leaf
1	tbl	dried thyme
1	tbl	parsley flakes (dry)
0	No Unit	salt and pepper

Procedure
Prepared by David Whiting

Soup Bowl

Categories
Locations
PLU SO003

Yield	7 gal	Prep
Portion Size	12 fl oz	Cook
Num Portions	74.67	Finish
		Shelf

Plate/Store
Tools

Quantity	Unit	Ingredient
3	gal	Soup Baked Potato
3	gal	various soup
1	gal	Mushroom and Kale Bisque Soup

Procedure
Prepared by Red Newt

Soup Cup

Categories
Locations
PLU SO002

Yield	7 gal	Prep
Portion Size	6 fl oz	Cook
Num Portions	149.33	Finish
		Shelf

Plate/Store
Tools

Quantity	Unit	Ingredient
3	gal	various soup
3	gal	Soup Baked Potato
1	gal	Mushroom and Kale Bisque Soup

Procedure
Prepared by Red Newt

Soup, Mushroom and Kale Bisque

Categories
Locations
PLU

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

Plate/Store
Tools

Quantity	Unit	Ingredient
3	lb	shiitake mushrooms
1½	lb	portabello mushrooms
4	cup	diced peeled shallots
3	tbl	minced peeled garlic
2	bottle	white wine
8	cup	chopped kale don not mix in
2	slice	wheat bistro Bread
0	No Unit	salt and pepper
8	cup	water
4	qt	heavy cream
1	qt	half and half cream

Procedure
Prepared by David Whiting

Soup, Tomato

Categories
Locations
PLU

Yield	6 gal	Prep
Portion Size	10 fl oz	Cook
Num Portions	76.8	Finish
		Shelf

Plate/Store
Tools

Quantity	Unit	Ingredient
4	lb	yellow onion diced
4	lb	carrot
1	lb	peeled garlic
2	lb	unsalted butter
2	#10 can	diced organic tomatoes 7lb 2 oz
2	#10 can	crushed tomatoes 7lb 2 oz
¾	cup	dried basil
¾	cup	dried dill
2	gal	water check on amount
7	oz	chipotle chiles in adobo
1	gal	heavy cream
1	oz	salt to taste

Procedure

Saute onions, carrots with butter on LOW heat about 30 minutes
add whole garlic cloves and continue until onions are translucent, carrots soft and sweet and garlic roasted
Add tomatoes and water, bring to a boil
Add chipotle, dill, and salt
When flavor is set, add cream, stirring.
portion into 4 deep chafer pans and place in walk-in to cool.

Bowls is 10 oz, cup is 6 oz

Prepared by David Whiting

Spiced Cream Sauce

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

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

Plate/Store
Tools

Quantity	Unit	Ingredient
1		minced Garlic tablespoon
1	tbl	olive oil
2	pt	heavy cream cups Mascarpone
¼	cup	dry parmesan shredded)
4		egg yolks quarters
¼	tsp	cinnamon
0		salt and pepper 1 inch strips

Procedure
Prepared by Imported Recipes

Spiced Cream Sauce for Pumpkin Gnocchi

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	tbl	minced garlic
1	tbl	olive oil cups Mascarpone
2	pt	heavy cream shredded)
¼	cup	dry parmesan quarters
4		egg yolks
1½	tbl	nutmeg inch strips
¼	tbl	cinnamon
0		salt and pepper 1

Procedure
Prepared by Imported Recipes

Spiced Mascarpone 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
2	lb	2 x 1# containers mascarpone
¾	tsp	cinnamon cups Mascarpone
¾	tsp	nutmeg shredded)
1	tsp	vanilla quarters
½	cup	sugar (powdered or granulated)

Procedure
Prepared by Imported Recipes

Spiced Mascarpone Filling (6 servings)

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

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

Plate/Store
Tools

Quantity	Unit	Ingredient
1	lb	1# containers mascarpone
0.38	tsp	cinnamon cups Mascarpone
0.38	tsp	nutmeg
½	tsp	vanilla
¼	cup	sugar (powdered or granulated) stock

Procedure
Prepared by Imported Recipes

Spicy Black Beans

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

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

Plate/Store
Tools

Quantity	Unit	Ingredient
12	cup	dry black beans
4	No Unit	cloves garlic cups Mascarpone
2	No Unit	cut lengthwise limes shredded)
4	No Unit	bay leaves quarters
1	No Unit	chopped onion
4	cup	water inch strips

Procedure
Prepared by Imported Recipes

Spicy Cheddar Cheese Spread

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

Yield	1½ lb	Prep
Portion Size	1½ oz	Cook
Num Portions	16	Finish
		Shelf

Plate/Store
Tools

Quantity	Unit	Ingredient
4	oz	peeled shallots about 2
8	oz	cream, kuyahoora cheese
0.125	tsp	cayenne pepper
0.125	tsp	paprika
1	oz	olive extra virgin oil
½	oz	100brix verjus
16	oz	cheddar, extra sharp cheese

Procedure

mince shallots
shred cheddar cheese
mix cheeses, shallots until smooth
drizzle in olive oil until texture is correct
add paprika and cayenne to taste (record volumes for big batch.)

Prepared by Imported Recipes

Spicy 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	qt	minced in robo coupe cherries
1	cup	olive oil apples
¼	cup	Merlot (reserve 1 1/3 cup liquid)
2	tsp	minced garlic
0.13	tsp	cayenne pepper
¼	tsp	dry basil
0		salt and pepper 1

Procedure
Prepared by Imported Recipes

Spicy Crab Stuffing for Belgian Endive

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	lb	cans crabmeat
½	cup	chopped red pepper cups Mascarpone
1	tbl	chopped garlic shredded)
½	cup	mayonnaise quarters
½	cup	sour cream
0		zest and juice of 1 lemon inch strips
¼	cup	chopped fresh parsley
0	pinch	of cayenne
0		salt and pepper 1

Procedure
Prepared by Imported Recipes

Spicy Garlic Shrimp

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
½	cup	soy sauce
½	cup	olive oil cups Mascarpone
1	tbl	paprika shredded)
1	tsp	cayenne pepper quarters
1	tsp	black pepper
¼	cup	sesame oil or peanut oil inch strips
¼	cup	lemon juice
2	tbl	ginger
2	tbl	tabasco
2	tbl	dry mustard
32		uncooked, peeled, deveined with tails on shrimp

Procedure
Prepared by Imported Recipes

Spicy Ginger 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

Spicy Peanut Dressing

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

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

Plate/Store
Tools

Quantity	Unit	Ingredient
8	fl oz	sesame oil
24	fl oz	canola oil
8	fl oz	rice vinegar
8	fl oz	white wine
8	fl oz	soy sauce
8	tbl	ground ginger
2	oz	peeled garlic
8	fl oz	honey
3	oz	chipotle chiles
4	ea	zested, juiced lemon 1/8 zested, 7/8 juiced
1	tsp	cayenne pepper
4	cup	smooth peanut butter
	to taste	salt and pepper

Procedure

Combine all ingredients and mix until well incorporated.
Allow to sit overnight before using. Flavors will intensify.

Prepared by Imported Recipes

Spicy Peanut Dressing (32 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	32	Finish
		Shelf

Plate/Store
Tools

Quantity	Unit	Ingredient
½	cup	sesame oil
1½	cup	vegetable oil
½	cup	rice vinegar
½	cup	white wine
¼	cup	soy sauce
2	tbl	minced ginger
½	tbl	minced garlic
¼	cup	honey
¾	No Unit	finely chopped with seeds chipotle chiles
¼	No Unit	zested lemon
1¾	No Unit	juiced lemons
½	tsp	cayenne pepper
1	cup	creamy peanut butter
	to taste	salt and pepper

Procedure

Prepared by Imported Recipes

Spicy Peanut 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
½	cup	peanut butter
1	cup	hoison sauce cups Mascarpone
½	cup	rice vinegar shredded)
1½	cup	soy sauce quarters
¼	cup	sesame sauce
0.33	No Unit	chopped cilantro cup inch strips
½	cup	white wine
1	No Unit	minced Garlic tablespoon
1	No Unit	chopped peanuts cup
½	tsp	red pepper sauce

Procedure
Prepared by Imported Recipes

Spicy Peanut Sauce for Tuna Kebabs

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	water
½	cup	peanut butter cups Mascarpone
1	cup	hoisen sauce shredded)
½	cup	rice vinegar quarters
1½	cup	soy sauce
¼	cup	sesame oil inch strips
1	cup	olive oil
0.33	cup	chopped cilantro
½	cup	white wine
1	tbl	minced garlic sauce
1	cup	chopped peanuts
½	tsp	crushed red pepper sauce)

Procedure
Prepared by Imported Recipes

Spicy Pork Crust

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
7	cup	bread crumbs
2	tbl	chopped coarsely ginger cups Mascarpone
1	tbl	nutmeg shredded)
1	tsp	cloves quarters
1	No Unit	salt and pepper 1

Procedure
Prepared by Imported Recipes

Spicy Southwestern Tomato Sauce

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

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

Plate/Store
Tools

Quantity	Unit	Ingredient
1		diced white onion
4		diced green peppers cups Mascarpone
2		pureed cans Muir Glen tomatoes shredded)
1		chopped can Muir Glen tomatoes quarters
2		ancho chili peppers
2		cascabela chili peppers inch strips
2		reconstituted and chopped chili peppers
4		chiplotes in adobo sauce
4		cayenne
4		sage sauce
4		thyme
4		chili powder sauce)
4		salt and pepper 1

Procedure
Prepared by Imported Recipes

spiedie cubes, chicken

Categories
Locations
PLU

Yield	4½ lb	Prep
Portion Size	¾ oz	Cook
Num Portions	96	Finish
		Shelf

Plate/Store
Tools

Quantity	Unit	Ingredient
5	lb	boneless skinless chicken breasts
16	fl oz	Spiedie Marinade

Procedure

thaw chicken breast
cut into cubes and check weight against recipie portion
place in covered container and add spiedie sauce to cover
mix sauce through pork cubes and refrigerate
let marinate for at least 24 hours before skewering for spiedies

Prepared by David Whiting

spiedie cubes, pork

Categories
Locations
PLU

Yield	3½ lb	Prep
Portion Size	¾ oz	Cook
Num Portions	74.67	Finish
		Shelf

Plate/Store
Tools

Quantity	Unit	Ingredient
5	lb	sirloin pork
16	fl oz	Spiedie Marinade

Procedure

thaw pork sirloin
cut into .75 oz cubes
place in covered container and add spiedie sauce to cover
mix sauce through pork cubes and refrigerate
let marinate for at least 24 hours before skewering for spiedies

Prepared by David Whiting

spiedie cubes, sausage

Categories
Locations
PLU

Yield	4½ lb	Prep
Portion Size	¾ oz	Cook
Num Portions	96	Finish
		Shelf

Plate/Store
Tools

Quantity	Unit	Ingredient
5	lb	custom gewurz ginger sausage
16	fl oz	Spiedie Marinade

Procedure

thaw chicken breast
cut into cubes and check weight against recipie portion
place in covered container and add spiedie sauce to cover
mix sauce through pork cubes and refrigerate
let marinate for at least 24 hours before skewering for spiedies

Prepared by David Whiting

spiedie grilled vegetables

Categories
Locations
PLU

Yield	3 lb	Prep
Portion Size	4 oz	Cook
Num Portions	12	Finish
		Shelf

Plate/Store
Tools

Quantity	Unit	Ingredient
1	lb	green bell pepper
1	lb	cherry tomatoes
½	lb	shiitake mushrooms
1	lb	yellow onion
4	fl oz	Spiedie Marinade
½	oz	salt
¼	oz	ground black pepper

Procedure
Prepared by David Whiting

Spiedie Marinade

Categories
Locations
PLU

Yield	104 fl oz	Prep
Portion Size	1 oz	Cook
Num Portions	104	Finish
		Shelf

Plate/Store
Tools

Quantity	Unit	Ingredient
32	fl oz	canola oil
32	fl oz	apple cider vinegar
32	fl oz	bag-in-box Verjooz
2	oz	fresh mint
1	oz	fresh rosemary
1	oz	fresh thyme
1	oz	fresh sage
4	oz	garlic
3	oz	salt
4	tbl	ground black pepper

Procedure

pull fresh herbs and chop by hand to medium coarse
add salt, pepper, herbs and garlic to apple cider and verjooz
stick blend until garlic and herbs are finely minced.
pour in canola oil while stick blending
store in refrigerator

Prepared by David Whiting

Spiedie, chicken

Categories
Locations
PLU

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

Plate/Store
Tools

Quantity	Unit	Ingredient
4	ea	chicken spiedie cubes
1	fl oz	Spiedie Marinade
1	slice	Country White olive oil Bread

Procedure

skewer marinated chicken spiedie cubes on metal skewer
5 cubes per skewer... check weight (minus skewer tare) to be 5x average cube weight (~3 oz)
place on char broiler with pie plate cap for 5 minutes
remove cap and turn, drizzle with more spiedie sauce and cook for 5 minutes more, or until done (155F)
briefly warm slice of bread on broiler or in toaster.
place bread on piece of deli foil and use the foil/bread as a "glove" to grasp the meat and slide off the skewer.
wrap up in foil and plate.

Prepared by David Whiting

Spiedie, pork

Categories
Locations
PLU

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

Plate/Store
Tools

Quantity	Unit	Ingredient
4	ea	pork spiedie cubes
1	fl oz	Spiedie Marinade
1	slice	country white Bread

Procedure

skewer marinated pork spiedie cubes on metal skewer
4 cubes per skewer... check weight (minus skewer tare) to be 4x average cube weight (~3 oz)
place on char broiler with pie plate cap for 5 minutes
remove cap and turn, drizzle with more spiedie sauce and cook for 5 minutes more, or until done (155F)
briefly warm slice of bread on broiler or in toaster.
place bread on piece of deli foil and use the foil/bread as a "glove" to grasp the meat and slide off the skewer.
wrap up in foil and plate.

Prepared by David Whiting

Spiedie, sausage

Categories
Locations
PLU

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

Plate/Store
Tools

Quantity	Unit	Ingredient
4	ea	sausage spiedie cubes
1	fl oz	Spiedie Marinade
1	slice	country white Bread

Procedure

skewer marinated chicken spiedie cubes on metal skewer
5 cubes per skewer... check weight (minus skewer tare) to be 5x average cube weight (~3 oz)
place on char broiler with pie plate cap for 5 minutes
remove cap and turn, drizzle with more spiedie sauce and cook for 5 minutes more, or until done (155F)
briefly warm slice of bread on broiler or in toaster.
place bread on piece of deli foil and use the foil/bread as a "glove" to grasp the meat and slide off the skewer.
wrap up in foil and plate.

Prepared by David Whiting

Spiedie, twofer

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	chicken Spiedie
1	ea	pork Spiedie

Procedure

plate two spiedies on one plate

Prepared by David Whiting

Spinach Cream Sauce with Marscarpone

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	pt	heavy cream
2	No Unit	container marscarpone cups Mascarpone
1	cup	roasted garlic shredded)
6	No Unit	egg yolks quarters
15	oz	pureed fresh spinach

Procedure
Prepared by Imported Recipes

Spinach Risoto 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
1			cup			Ingredients

Procedure
Prepared by Imported - need recipe

Spinach Risotto Cakes

Categories
Locations
PLU

Yield	3 qt	Prep
Portion Size	0.136 qt	Cook
Num Portions	22	Finish
		Shelf

Plate/Store
Tools

Quantity	Unit	Ingredient
5	cup	arborio rice
4	cup	diced yellow onion
12	cup	veg stock
3	cup	white wine
2	tbl	minced peeled garlic
0	No Unit	saffron
2	tbl	truffle white oil
16	cup	coarsley chopped fresh spinach

Procedure
Prepared by Red Newt

Spinach Risotto Cakes with a Mushroom Sauce on a bed of Winter Greens

Categories _4_Winter, 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

Sponge 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
1	tsp	baking powder 1
¼	cup	milk cups Mascarpone
2	tbl	butter shredded)
¾	cup	sugar quarters
5		room temperature eggs

Procedure
Prepared by Imported Recipes

spring rol filling with duck confit and pak choi

Categories
Locations
PLU

Yield	32 ea	Prep
Portion Size	0	Cook
Num Portions	0	Finish
		Shelf

Plate/Store
Tools

Quantity	Unit	Ingredient
20	oz	chopped Baby Pac Choi
1	tbl	minced garlic
6	cup	cooked Rice Jade Blend
2	tsp	orange zest
1	lb	chopped duck confit

Procedure

saute pak choi, and garlic

add remaining ingredients

mix well

use yellow scoop to portion

Prepared by Culinary Software Services

Spring Roll Filling with Pak Choi and Duck Confit

Categories
Locations
PLU

Yield	33 ea	Prep
Portion Size	2 oz	Cook
Num Portions	16½	Finish
		Shelf

Plate/Store
Tools

Quantity	Unit	Ingredient
20	oz	chopped Baby Pac Choi
1	tbl	minced garlic
6	cup	cooked jade blend rice
2	tsp	orange zest
1	lb	chopped duck confit

Procedure

-Separate the greens and whites of the pak choi

-saute the whites just untill tender

-add garlic and greens and cook untill the greens just begin to wilt

-remove from heat and add remaining ingredients

-mix well

cool before filling rolls

Prepared by Culinary Software Services

Spring roll with crab, ramps, and basmati

Categories
Locations
PLU

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

Plate/Store
Tools

Quantity	Unit	Ingredient
4	cup	chopped ramp
2	cup	minced red pepper
8	cup	cooked Basmati Rice
1	tbl	minced garlic
1	tsp	chopped fresh thyme
1	tsp	chopped parsley
2	tsp	lemon zest
2	lb	crab meat

Procedure

-quickly saute ramps, pepper, and garlic

-add remaining ingredients and mix well

-adjust as needed

Prepared by Culinary Software Services

Spring Roll with duck confit

Categories
Locations
PLU

Yield	33 ea	Prep
Portion Size	2 ea	Cook
Num Portions	16½	Finish
		Shelf

Plate/Store
Tools

Quantity	Unit	Ingredient
20	oz	Baby Pac Choi
6	cup	cooked Rice Jade Blend
1	tbl	minced garlic
2	tsp	orange zest
1	lb	choped duck confit
0		salt and pepper to taste
33	ea	rice paper wrappers

Procedure

Chop the pak chop, keeping the whites and greens separate.
in a large saute pan, cook the whites until fairly soft
add the greens and garlic and cook until greens begin to wilt
remove from heat, add remaining ingredients and mix well
using yellow scoop, measure out filling per order and wrap according to rice wrap instructions

Prepared by David Whiting

Squash 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	roasted squash
2	cup	vegetable stock Red)
½	tsp	minced garlic
1	cup	white wine
2	tsp	chopped thyme pureed
2	tsp	chopped sage chopped
2	pinch	of nutmeg
1	tbl	olive oil

Procedure
Prepared by Imported Recipes

Squash Soup

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
¾		case of Butternut Squash (15 pounds)
4		diced largely large onions Red)
6		peeled and sliced or 7 small apples
4	pt	heavy cream
1	cup	brown sugar pureed
1	tsp	cinnamon chopped
1	tsp	nutmeg
1		salt and pepper 1
1		olive oil
1	tbl	chopped sage
1	tbl	chopped thyme

Procedure
Prepared by Imported Recipes

Squash, acorn grilled

Categories
Locations
PLU

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

Plate/Store
Tools

Quantity	Unit	Ingredient
1	ea	acorn squash
3	oz	olive oil
1	tsp	salt and pepper

Procedure

cut squash in half and scoop out seeds
cut into ring slices about1/2" thick
coat in olive oil, salt and pepper
grill.

Prepared by David Whiting

Stock, veal

Categories
Locations
PLU

Yield	10 gal	Prep
Portion Size	1 cup	Cook
Num Portions	160	Finish
		Shelf

Plate/Store
Tools

Quantity	Unit	Ingredient
50	lb	veal bones
5	lb	yellow onion
1	bunch	celery
5	lb	carrot
1	lb	peeled garlic
2	can	tomato paste
3	bottle	red wine
4	fl oz	dried basil
4	fl oz	dried oregano
2	oz	dried thyme
2	tbl	whole black pepper

Procedure
Prepared by Red Newt

Stock, vegetable

Categories
Locations
PLU

Yield	2 gal	Prep
Portion Size	1 cup	Cook
Num Portions	32	Finish
		Shelf

Plate/Store
Tools

Quantity	Unit	Ingredient
1	lb	yellow onion
½	bunch	celery
1	lb	carrot
4	oz	peeled garlic
1	oz	dried basil
1	oz	dried oregano
1	oz	dried thyme
1	tbl	salt and pepper

Procedure

cut up vegetables and place in medium stock pot.
add misc vegetable pieces and parts, Mushroom stems, trimmings, etc.
boil gently all day
drain.

Prepared by David Whiting

Straw Cut Veg

Categories
Locations
PLU

Yield	6½ lb	Prep
Portion Size	3 oz	Cook
Num Portions	34.67	Finish
		Shelf

Plate/Store
Tools

Quantity	Unit	Ingredient
4	lb	carrot
4	lb	yellow squash
4	lb	zucchini
2	lb	red bell pepper

Procedure

Process carrots, zucchini and yellow squash on mandoline.
Julienne red bell peppers by hand.
Combine and toss well.

Prepared by Red Newt

Strawberry and Spinach Salad with Lemon Dressing

Categories _2_Summer, 0-CB-2008, 0-CB-FirstDraft, 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
0	ea	n Dressing
1½	cup	sugar apples
37		juiced lemons (reserve 1 1/3 cup liquid)
6		egg yolks
2	cup	plus 4 tablespoons vegetable oil
2		Salad
10	oz	sliced in half fresh strawberries liquid
10	oz	rinsed, drained , and coarsely torn fresh spinach

Procedure
Prepared by Imported Recipes

Strawberry 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
4		x8ounce packages cream cheese
2	cup	strawberry puree
1	tbl	flour
4		egg
2	tsp	vanilla (chiffonade)
¼	cup	cream

Procedure
Prepared by Imported Recipes

Strawberry 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
3	lb	chevre
1	lb	cream cheese apples
2	tsp	minced garlic (reserve 1 1/3 cup liquid)
2	pt	coarsely chopped strawberries
1	tbl	fresh thyme

Procedure
Prepared by Imported Recipes

Strawberry 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
4	cup	strawberries
1	cup	white wine apples
1	cup	brown sugar (reserve 1 1/3 cup liquid)
½	cup	plum vinegar
1		chopped large onion
1	tbl	minced garlic
2	tbl	olive oil
2		salt and pepper 1

Procedure
Prepared by Imported Recipes

Strawberry Dressing

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
2	pints	strawberries puree
½	tsp	lemon juice
4	tbl	sugar
2	cup	canola oil
1	cup	white wine
½	cup	white wine vinegar
0		S+P to taste

Procedure

Puree strawberries. In bowl, add all ingredients and whisk together. Taste and adjust salt and pepper.

Prepared by Imported Recipes

Strawberry 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	pt	pureed strawberries
2	tsp	lemon juice apples
¼	cup	sugar (reserve 1 1/3 cup liquid)
8	cup	canola oil
4	cup	white wine
2	cup	white wine vinegar
0.33	cup	minced ginger
1	tbl	powdered ginger

Procedure
Prepared by Imported Recipes

Strawberry Glazed Pie

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
11		well chilled, cut into 12 unsalted tablespoons
1	cup	egg
½		egg yolks
1		hot water tablespoon (chiffonade)
2	tsp	vanilla
2	pinch	of salt
4		hulled strawberries cups
1	cup	red currant jelly
1	tbl	lemon juice
¾	cup	chocolate ganache_Inv

Procedure
Prepared by Imported Recipes

Strawberry Mousse

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	No Unit	unflavored gelatine envelope
1	No Unit	egg butter
1	No Unit	egg yolks
3	tbl	sugar
1	No Unit	hulled strawberries cup (chiffonade)
0.33	No Unit	whipped to soft peaks whipping cream cup
0	No Unit	strawberry puree

Procedure
Prepared by Imported Recipes

Strawberry Relish

Categories
Locations
PLU

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

Plate/Store
Tools

Quantity	Unit	Ingredient
3	lb	coarsley chopped strawberries
2	oz	olive extra virgin oil
4	cup	chopped yellow onion
2	tbl	minced peeled garlic
1	tbl	sugar
2	tbl	white wine
1	tsp	dried thyme
1	tsp	dried tarragon
0	No Unit	salt and pepper

Procedure

Saute onions and garlic, wine and sugar in olive oil until onions are soft.
Add strawberries, herbs, and season to taste.
Strain and RESERVE LIQUID FIR SAUCE.

Prepared by David Whiting

Strawberry Rhubarb Relish

Categories
Locations
PLU

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

Plate/Store
Tools

Quantity	Unit	Ingredient
4	cup	diced yellow onion
4	cup	diced fresh rhubarb
1	tbl	minced peeled garlic
1	tbl	chopped fresh thyme
2	tbl	chopped fine lovage
6	cup	sliced strawberries
	to taste	salt and pepper

Procedure

Saut� onion until translucent.
Add rhubarb and garlic and cook until rhubarb is soft.
Mix in herbs and strawberries and cook to remove some of the liquid.
Season to taste.

Prepared by Red Newt

Strawberry Rhubarb Turnover (Vegan)

Categories
Locations
PLU

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

Plate/Store
Tools

Quantity	Unit	Ingredient
2	tbl	margarine
8	cup	finely chopped fresh rhubarb
1	cup	sugar
2	qt	sliced strawberries
4	tsp	vanilla extract

Procedure
Prepared by Red Newt

Strawberry Roulade

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
6		sliced strawberries pints
2	cup	sugar butter
1	cup	strawberry filling
8	oz	cream cheese
½	cup	(whipped) + 2 tablespoons sugar heavy cream (chiffonade)
1	tsp	vanilla

Procedure
Prepared by Imported Recipes

Strawberry 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	pt	strawberries
1		orange - zest apples
3		oranges - segmented (reserve 1 1/3 cup liquid)
2	tbl	mint
1½	tbl	cilantro
2	tbl	honey
¼	cup	white wine vinegar
1	cup	oil
½	cup	white wine
0		salt and pepper to taste peas

Procedure
Prepared by Imported Recipes

Strawberry Vinaigrette

Categories _1_Spring, _2_Summer, 7-Dressing
Locations
PLU

Yield	64 fl oz	Prep
Portion Size	2 fl oz	Cook
Num Portions	32	Finish
		Shelf

Plate/Store
Tools

Quantity	Unit	Ingredient
4	pt	strawberries
2	oz	white verjus
4	oz	sugar
32	fl oz	canola oil
16	fl oz	riesling wine
8	fl oz	white wine vinegar
1	No Unit	salt and pepper to taste

Procedure
Prepared by Imported Recipes

Strawberry Vinaigrette (16 servings)

Categories _1_Spring, _2_Summer, 7-Dressing
Locations
PLU

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

Plate/Store
Tools

Quantity	Unit	Ingredient
1	qt	pureed strawberries
½	tbl	lemon juice apples
¼	cup	sugar (may need more) (reserve 1 1/3 cup liquid)
2	cup	canola oil
1	cup	white wine
½	cup	white wine vinegar
0		salt and pepper to taste

Procedure
Prepared by Imported Recipes

Strudel Potato Beet

Categories
Locations
PLU

Yield	15 ea	Prep
Portion Size	1 ea	Cook
Num Portions	15	Finish
		Shelf

Plate/Store
Tools

Quantity	Unit	Ingredient
1	box	filo dough
½	lb	margarine
1	lb	fresh spinach
2	lb	sliced, oven roasted chiogga beets
2	lb	sliced and blanched red potato
8	oz	Onions Carmelized

Procedure

Lay down four sheets of filo one at a time with a layer of margarine brushed on top of each.
Each set of four sheets will make three strudels.
Cut the sheets into three even sections along the wider side of the sheets.
In each section, place 1 oz of spinach, 3 to four slices of potatoes, and two to three slices of beets.
Gather the edges in around the filling and fold, rolling up and forming a pillow shaped strudel.
Store in fish boxes with deli paper.
If you need help, ask Mike, he loves to make strudels.

Prepared by Red Newt

Stuffed chicken breast

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

Stuffed Eggpland - vegan

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	tbl	olive oil cups Mascarpone
2	No Unit	minced garlic cloves shredded)
1½	tbl	curry powder quarters
1½	lb	peeled, chopped tomatoes
2	tbl	tomato paste inch strips
2	No Unit	medium eggplant - stems cut off
2	tbl	vegetable oil
0.33	cup	slivered almonds
1	tbl	fresh chopped cilantro sauce
4	tbl	vegetable oil
½	No Unit	minced medium onion
½	cup	rice
1	cup	hot water
3	tbl	dried currants
1	tbl	chopped fresh cilantro
1	No Unit	salt and pepper to taste

Procedure
Prepared by Imported Recipes

Stuffed Eggplant

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
2	tbl	olive oil
2		minced garlic cloves apples
1½	lb	chopped tomatoes
2	tsp	tomato paste
4	tsp	vegetable oil
½		finely minced onion
1	cup	hot water
3	tbl	currants
3		salt and pepper 1
2		eggplant peas
2	tsp	vegetable oil
0.33	cup	slivered almonds
1		cilantro - chopped

Procedure
Prepared by Imported Recipes

Stuffed Mushrooms

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
50	No Unit	button mushrooms
½	No Unit	grated sharp cheddar cheese pound cups Mascarpone
¼	No Unit	diced onion cup shredded)
1	No Unit	minced garlic cloves quarters
0	No Unit	taste salt and pepper
¼	cup	bread crumbs inch strips

Procedure
Prepared by Imported Recipes

Stuffed 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	ground cloves
1		salt and pepper 1
4	lb	ground beef
4	lb	bulk sausage peas
2	cup	bread crumbs
4		egg
¼	cup	chopped fresh oregano
1	tbl	salt tarragon)
1	tbl	pepper
¾	cup	drained capers
1	cup	poblano sauce

Procedure
Prepared by Imported Recipes

Stuffed Poblano - Sauce and Vegetarian 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
0	ea	easpoon Kosher salt
6	lb	coarsely chopped plum tomatoes apples
2	cup	finely chopped onions
2	tbl	minced garlic
1	tbl	canned in adobo sauce chipolte
1	tsp	ground cloves
1	No Unit	salt and pepper 1
12	cup	basmati rice
1	cup	green chili pepper peas
¾	cup	capers
1	cup	scallions
1	cup	chiplotes in adobo sauce
2	cup	canned tomatoes tarragon)
1	tbl	minced garlic
1	tbl	oregano
2	tbl	parsley

Procedure
Prepared by Imported Recipes

Stuffed Pork Chops

Categories _1_Spring, 0-CB-FirstDraft, 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
20	No Unit	Pork Chops with pocket
8	No Unit	chopped rhubarb
1	No Unit	chopped onion
4	tbl	fresh, chopped sage
2	No Unit	minced Garlic tablespoons
2	cup	riesling wine
2	No Unit	chopped walnuts cups
4	cup	swiss chard chiffonade
4	tbl	olive oil
8	cup	corn bread
2	cup	chicken stock
0.33	cup	honey
2	cup	reserved rhubarb liquid
½	cup	Riesling cups)
4	tbl	fresh, chopped sage
4	No Unit	taste salt and pepper

Procedure
Prepared by DB Import old RECIPE Database

Stuffed Pork Chops -1

Categories _1_Spring, 0-CB-FirstDraft, 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
20		Pork Chops with pocket
8		chopped rhubarb
1		chopped onion
4	tbl	fresh, chopped sage
2		minced Garlic tablespoons
2	cup	riesling wine
2		chopped walnuts cups
4	cup	swiss chard chiffonade
4	tbl	olive oil
8	cup	corn bread
2	cup	chicken stock
0.33	cup	honey
2	cup	reserved rhubarb liquid
½	cup	Riesling cups)
4	tbl	fresh, chopped sage
4		taste salt and pepper

Procedure
Prepared by DB Import old RECIPE Database

Stuffed pork tenderloin

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
18		thinly sliced bacon slices
12		chopped and lightluy sauteed in arugula cups apples
1	lb	Garlic Chevre (goat folks) (reserve 1 1/3 cup liquid)
2	cup	blueberries
0		taste salt and pepper
1	cup	Merlot
1		pureed blueberries pint
1		sliced Garlic tablespoon
0.33	cup	honey
2		fresh, chopped. thyme tablespoons peas
0		taste salt and pepper

Procedure
Prepared by Imported Recipes

Stuffed Portabella

Categories
Locations
PLU

Yield	10 ea	Prep
Portion Size	2 ea	Cook
Num Portions	5	Finish
		Shelf

Plate/Store
Tools

Quantity	Unit	Ingredient
1	case	portabello mushrooms
4	oz	olive extra virgin oil
1	tbl	salt and pepper
5	cup	Aztec Rice
1	sheet	large wax paper

Procedure

Remove the stems and scrape out the gills of 10 mushrooms.
Toss in olive oil and sprinkle with salt and pepper.
Grill on both sides until cooked through.
After they cool, fill with 1/2 cup rice blend each.
Wrap in parchment paper.
For service, bake at 375 degrees for 15 minutes.

Prepared by David Whiting

Stuffed Portabellas #1

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	olive oil
3	No Unit	chopped white onions
14	cup	chopped mushrooms mixed cups Mascarpone
¼	cup	chopped garlic
½	cup	chopped fresh thyme pureed)
½	cup	fresh parsley chopped stock
¼	cup	white wine
3	No Unit	chopped walnuts sliced)
2½	lb	cubed bread crumbs small
2	No Unit	salt and pepper 1 chiffonade

Procedure
Prepared by Imported Recipes

Stuffed Portabellas #2

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	12	Finish
		Shelf

Plate/Store
Tools

Quantity	Unit	Ingredient
1	cup	olive oil
3	No Unit	chopped white onions cups Mascarpone
14	cup	chopped portabella stems shredded)
¼	cup	chopped garlic quarters
0.33	cup	thyme - fresh chopped
½	cup	fresh parsley chopped inch strips
2	cup	currants
2	cup	carrot
2½	lb	white bread
1	cup	veg stock (as needed) sauce
3	cup	chopped walnuts
¼	cup	white wine sauce)
0	No Unit	salt and pepper 1

Procedure
Prepared by Imported Recipes

Stuffed Portabellas #2 (6 servings)

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	6	Finish
		Shelf

Plate/Store
Tools

Quantity	Unit	Ingredient
½	cup	olive oil
1½	No Unit	chopped white onions cups Mascarpone
2	tbl	chopped garlic shredded)
2.67	tbl	thyme - fresh chopped quarters
¼	cup	fresh parsley chopped
1	cup	currants inch strips
1	cup	carrot
1¼	lb	white bread
½	cup	veg stock (as needed)
1½	cup	chopped walnuts sauce
2	tbl	white wine
2	No Unit	salt and pepper 1 sauce)

Procedure
Prepared by Imported Recipes

Stuffed Portabellas #3

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
4	cup	shitakes - chopped
4	cup	button mushrooms - chopped cups Mascarpone
1		portabella shredded)
1	cup	white wine quarters
1	cup	breadcrumbs
½	cup	dry parmesan inch strips
4	cup	jack cheese

Procedure
Prepared by Imported Recipes

Stuffed Tomatoes with White Bean Shrimp Salad

Categories _1_Spring
Locations
PLU

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

Plate/Store
Tools

Quantity	Unit	Ingredient
0	pinch	mp Stock (Must be made 2 days ahead of time)
1½	lb	shelled and deveined (reserve shells for of shrimp
2		carrots quartered
2		celery stalks quartered
1		large onion quartered
2		garlic cloves
8		parsley sprigs
1		large bay leaf
2		strips lemon peel
2		whole cloves
1	tsp	coriander seed
¾	tsp	or 1/4 teaspoon dried, crumbled fresh rosemary
1	cup	dry white wine or vermouth
8	cup	water
4	oz	soaked overnight in cold water and dried white beans
¼	cup	fresh lemon juice
2	tbl	dijon mustard
0.33	cup	olive oil
3	tbl	minced sweet red onion
1	tbl	minced (preferably Italian flat leaf) parsley
2	tsp	salt
1	tsp	freshly ground pepper
6		tomatoes
6		salt
12		black olives (preferably Italian)
12		watercress

Procedure
Prepared by Imported Recipes

Stuffed Zucchini Filling

Categories
Locations
PLU

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

Plate/Store
Tools

Quantity	Unit	Ingredient
4	cup	cooked basmati rice
4	cup	cooked wild rice
2	cup	sauteed shiitake mushrooms
2	cup	sauteed portabello mushrooms
4	cup	diced tomatoes
4	cup	wilted swiss chard
1	tbl	chopped fresh sage
1	tbl	chopped fresh thyme

Procedure

Combine all ingredients and mix well.

Prepared by David Whiting

Stuffing - Rhubarb Macadamia

Categories _1_Spring
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	rhubarb - cubed
8	cup	Bread - cubed
½	cup	onion stock)
1	tbl	garlic
1		sage
1		thyme
1	cup	macadamia nuts - toasted and chopped

Procedure
Prepared by Imported Recipes

Stuffing for Swiss Chard

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		boxes cooked couscous
3		large vidalia onions cups Mascarpone
½		rinsed, drained and roasted red peppers #10 can shredded)
¼		chopped chives cup quarters
¼	cup	parsley
0		salt and pepper to taste inch strips
1		box silken tofu

Procedure
Prepared by Imported Recipes

Stuffing for Zucchini

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		chopped small red onions
3	tbl	garlic Red)
8	cup	shredded yellow squash
8	cup	shredded carrot
¼	cup	chopped Oregano fresh pureed
2	tbl	fresh, chopped thyme chopped
¼	cup	chopped parsley fresh
½	cup	chopped red pepper
8	cup	basmati rice
4	cup	wild rice
1	cup	white wine
6	cup	rinsed garbanzo beans portions

Procedure
Prepared by Imported Recipes

Stuffing Plum Chevre

Categories
Locations
PLU

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

Plate/Store
Tools

Quantity	Unit	Ingredient
2	lb	chevre cheese
1	oz	olive extra virgin oil
2	cup	plum
1	tbl	minced peeled garlic
0	No Unit	salt and pepper

Procedure

Saute plums with garlic, salt and pepper.
Allow to cool.
Mix with softened chevre.
Makes enough for two pork loins.

Prepared by Red Newt

Stuffing rhubarb ramp

Categories
Locations
PLU

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

Plate/Store
Tools

Quantity	Unit	Ingredient
1½	cup	caramelized onion
12	cup	diced rhubarb
1	cup	sugar
1	cup	butter

Procedure
Prepared by Culinary Software Services

Stuffing, Rice Blend for Delicata

Categories
Locations
PLU

Yield	1½ gal	Prep
Portion Size	0	Cook
Num Portions	0	Finish
		Shelf

Plate/Store
Tools

Quantity	Unit	Ingredient
8	cup	Basmati Rice
4	cup	Wild Rice
4	cup	roasted, diced chiogga beets
2	cup	diced carrot
2	cup	diced yellow onion
1	tbl	minced peeled garlic
8	cup	chopped fresh spinach
1	tbl	chopped dried thyme
1	tbl	chopped fresh sage

Procedure

Roast beets in advance.
Saute onions, carrots, and garlic together.
Mix all ingredients until well blended.

Prepared by Red Newt

Sugar Snap Salad - chilled

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	sugar snap peas
2	oz	asparagus
1	fl oz	GGRV tart plus
0.2	ea	lemon
1	pinch	ground black pepper

Procedure

blanch snap pease and asparagus separately in boiling salted water for 30 seconds
chill immediately in ice water
portion peas and coarsely chop
cut five spears of small asparagus in thirds and mix bottoms in with peas
retain tops for top of salad as garnish.
toss in GGRV tart plus and plate on small oval plate
finish with squeeze of lemon juice, crushed black pepper and lemon zest

Prepared by David Whiting

Summer Citrus Cheesecake

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

Yield	1 ea	Prep
Portion Size	1 serving	Cook
Num Portions	14	Finish
		Shelf

Plate/Store
Tools

Quantity	Unit	Ingredient
2½	lb	cream cheese
1¼	cup	sugar
2	tbl	all purpose flour
2	tsp	lemon zest
2	tsp	orange zest
1	tsp	vanilla
6	No Unit	egg
¼	cup	heavy cream
4	cup	vanilla wafers
1	tbl	lemon zest
4	tbl	margarine

Procedure

Beat cream cheese and sugar and flour in food processer.
Add lemon Zest, orange zest and vanilla. Add eggs and heavy cream.
Beat until smooth. Pour mixture into crust.
Bake for 60 minutes in a 300 degree oven. Cool in oven with door cracked wide.

Using a food processor, finely grind the vanilla wafers. Add lemon zest and mix.

Add melted margaine to ground wafer mixture and mix again in processor.
Using pan spray, spray bottom and sides of 9 inch springform pan.
Firmly press crust on sides and bottom of pan.

Prepared by Imported Recipes

Summer Sausage, house

Categories
Locations
PLU

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

Plate/Store
Tools

Quantity	Unit	Ingredient
15	lb	boneless pork loin
25	lb	whole beef tenderloin
10	lb	pork fat
1	cup	kosher salt
¼	cup	sugar
15	tbl	ground black peppercorn
10	tbl	ground sage
1	cup	kosher salt
2	cup	minced peeled garlic
10	cup	riesling wine
½	cup	sugar

Procedure

Dice meat and fat to 1" or less. Mix well with cure and run through grinder with coarse blade. Allow to set in shallow pans in refrigerator for two or three days. During this step be careful not to allow the temoerature of the product to go above 40 degrees. Work quickly with small batches.
Split meat into two 25# batches and mix half of the reamining ingredients in with each half batch.
Grind again with the fine blade attachment and stuff into casings. Leave sausage slightly loose to allow slack when forming links.
Once stuffed, use butchers twine to create desired lenghts.
Hang to dry or space out on wire racks so they get ample air flow. Allow to dry for at least a week.
Cook at 200 degrees for one hour and 15 minutes, or until they reach an internal temoerature of 145 degrees.

Notes: Next time, coarse grind fats and mix last. Also, need to add crushed red pepper and more sage.

Prepared by David Whiting

Sun Dried Tomato Basil 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

Sun Dried Tomato 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

Sunchoke Chevre Spread

Categories _1_Spring, _2_Summer, 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

Sunchoke Puree

Categories
Locations
PLU

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

Plate/Store
Tools

Quantity	Unit	Ingredient
8	cup	peeled, diced white sunchoke
8	cup	boiling water
10	ea	cloves garlic
4	ea	bay leaf
3	tbl	margarine

Procedure

-place sunchokes, water, bay leaves, garlic in pan

-bring to a boil

-cook untill soft

-strain, discard bay leaves

-add margarine

-puree, adjust s+p

Prepared by Culinary Software Services

Sunchoke Spread - Au Gratin

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
8	cup	roasted sunchokes
¼	cup	roasted garlic
3	lb	chevre
1½	lb	cream cheese
2	tbl	sage
2	tbl	thyme
½	tsp	nutmeg
0	No Unit	salt and pepper 1
0	No Unit	parmesan cheese

Procedure
Prepared by Imported Recipes

Sundried Tomato and Green Chile Cream Cheese 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
4	oz	softened packages of cream cheese
1	tbl	minced garlic cups Mascarpone
1	tbl	minced fresh sage shredded)
3	cup	sundried tomatoes (soften in boiling water and quarters
1	cup	green chiles inch strips
1	cup	sour cream
1		salt and pepper 1

Procedure
Prepared by Imported Recipes

Sundried Tomato 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
1	lb	sundried tomatoes
3	cup	olive oil cups Mascarpone
2	tsp	minced garlic shredded)
4	cup	heavy cream quarters

Procedure
Prepared by Imported Recipes

Sun-Dried Tomato Pesto

Categories 0-CB-2008, 0-CB-FirstDraft, 8-Compote, 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
2	cup	softened sun-dried tomatoes
½	cup	chopped fresh basil cups Mascarpone
¼	cup	olive oil shredded)
1	cup	parmesan quarters
4	tbl	chopped fresh parsley drain)
4		chopped garlic cloves inch strips
½	cup	pine nuts
0		salt and pepper 1

Procedure
Prepared by Imported Recipes

Sundried Tomato Rolls

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

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

Plate/Store
Tools

Quantity	Unit	Ingredient
4	cup	water
1	oz	salt cups Mascarpone
1	oz	sugar shredded)
4	oz	olive oil quarters
2		chopped Garlic teaspoons drain)
3		rehydrated and chopped sundried tomatoes cups inch strips
3¾	lb	flour

Procedure
Prepared by Imported Recipes

Sundried Tomato 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
1	tbl	minced garlic
1	cup	white wine cups Mascarpone
4	cup	chicken stock shredded)
2	cup	sundried tomatoes quarters
2	No Unit	honey drain)
2	No Unit	salt and pepper 1 inch strips

Procedure
Prepared by Imported Recipes

Sundried Tomato Sauce for Pork Stuffed with Feta and Olives

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	tbl	minced garlic
1	cup	white wine
4	cup	chicken stock
2	cup	chopped sundried tomatoes
1	tbl	olive oil
2	tbl	to 1/4 cup honey
2	tsp	chopped basil
2	tsp	chopped thyme
2	No Unit	salt and pepper to taste

Procedure
Prepared by Imported Recipes

Sundried tomato, leek relish

Categories
Locations
PLU

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

Plate/Store
Tools

Quantity	Unit	Ingredient
3.66	cup	minced leek
1½	cup	minced carrot
1½	cup	minced red pepper
1	cup	minced celery
2	cup	minced onion
4	cup	minced sundried tomatoes
¼	cup	minced garlic
2	ea	juiced and zested lemon
¾	cup	white wine

Procedure

Fry leeks until just golden brown and crispy, lay out on brown paper towel to drain and dry
melt butter in a large saute pan
saute celery, carrot, pepper, onion. tomato, and garlic until just slightly soft
glaze with wine zezt, and lemon juice
reduce most of the liquid out

Prepared by Culinary Software Services

Sweet and Sour Meatballs

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
10	lb	ground beef and pork
10	No Unit	about 1 inch thick slices bread
16	No Unit	egg
8	tbl	butter
2	cup	finely minced onion
2	cup	chopped fresh parsley
3	tbl	salt
2	tsp	paprika
4	tsp	lemon zest
3	tbl	lemon juice sauce
3	tbl	Worcestshire Sauce
3	No Unit	chicken stock sauce)

Procedure
Prepared by Imported Recipes

Sweet and Sour Sauce for Sweet and Sour Meatballs

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	cornstarch
4	cup	chicken stock
1	cup	soy sauce
1	cup	butter
4	cup	apple cider
8	cup	chicken stock
1	lb	finely chopped can pineapple
6	cup	pineapple juice
4	cup	sugar
1	tsp	ginger

Procedure
Prepared by Imported Recipes

Sweet Corn Bread

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	No Unit	stick butter (half cup)
0.67	cup	sugar cups Mascarpone
2	No Unit	egg shredded)
2	cup	water quarters
2	cup	cornmeal
2	cup	all purpose flour inch strips
2½	tsp	baking powder 1
2	pinch	of salt

Procedure
Prepared by Imported Recipes

Sweet Corn Chowder with Shrimp and Red Peppers

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	tbl	butter
1		finely chopped large yellow onion cups Mascarpone
1		diced red pepper shredded)
1		whole bay leaf quarters
½	tsp	chopped dried thyme or 1 tablespoon fresh thyme
0.13	tsp	ground nutmeg inch strips
10	oz	thawed frozen corn kernels
3	cup	heavy cream
¼	tsp	fresh ground pepper
1	lb	shelled, deveined and chopped large shrimp sauce

Procedure
Prepared by Imported Recipes

Sweet Onion Cucumber Slaw

Categories
Locations
PLU

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

Plate/Store
Tools

Quantity	Unit	Ingredient
5	lb	peeled, seeded cucumber
4	lb	sweet onion
1	cup	balsamic white vinegar

Procedure

Thinly slice onions.
Cut cucumbers into approximately 1 1/2 inch sticks.
Mix well
Marinate with white balsamic vinegar only in working amounts.

Prepared by Red Newt

Sweet Potato Crepes with Ham

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
12	cup	shredded sweet potatoes
4		chopped large onions Red)
24	oz	sliced thinly and stripped ham
2	tbl	chopped fresh thyme
2	tbl	chopped fresh sage pureed
4	cup	white wine chopped
4		olive oil
4		salt and pepper 1

Procedure
Prepared by Imported Recipes

Sweet Potato Gnocchi with Sausage and Roasted Garlic Cream Sauce $9

Categories _3_Fall, _5_all season, 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

Sweet Potato Hash

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

Sweet Potatoes, mashed

Categories
Locations
PLU

Yield	8 lb	Prep
Portion Size	5 oz	Cook
Num Portions	25.6	Finish
		Shelf

Plate/Store
Tools

Quantity	Unit	Ingredient
8	lb	sweet potato
½	oz	fresh sage
1½	cup	roasted peeled garlic
0	No Unit	salt and pepper

Procedure
Prepared by Red Newt

Swiss Chard with Duck breast and Caramelized Cran.

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
2		bags cranberries
1	cup	(+?) granulated sugar Red)
½	cup	butter

Procedure
Prepared by Imported Recipes

ChefTec Software by Culinary Software Services