CSS Recipes Name starts with W
Name starts with W
ChefTec Software by Culinary Software Services
Walnut Blue Cheese Dip
Walnut Garlic Dressing
Walnuts Spiced
Walnuts, candied
Warm Cheddar Cheese and Apple Dip
Warm Chocolate Tarts with Creme Anglais
Warm Citrus Vinaigrette
Warm Crab Spread
Warm Dried Cranberry Port Vinaigrette
Warm Potatoe and Asparagus Salad
Warm Roasted Garlic and Artichoke Heart Spread with Leeks and Parmesan
Wasabi Mayo
Watercress and Lentil Salad
Watermelon Fennel Tomato Salsa
Watermelon Salsa
Wedding Soup Recipe
Wheat Flatbread with Roasted Garlic and Chipotle
Wheat Ravioli
Whipped Cream
White Bean sundried Tomato Hummus
White bean and ramp cakes
White Bean and Roasted Garlic Dip
White Bean Asparagus Hummus
White Bean Cakes
White Chocolate Cheesecake
White Chocolate Glaze
White Chocolate Mint Mousse
White Chocolate Mousse
White Chocolate Mousse #2
White Chocolate Orange Cheesecake
White Chocolate Suzettes
Wild Mushroom and Arugula Crostini
Wild Mushroom and Cranberry Pesto
Wild Mushroom Stock
Wild Rice
Winter Greens with Cranberry - Port Vinaigrette
Wonton Wraps
Woodland Mushroom Blend
Woodland Mushroom Sauce
Wrap with Asparagus, chevre, Asiago, cilantro and 50brix honey glaze
Walnut Blue Cheese Dip


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     cream cheese
2     cup     crumbled blue cheese fresh)
2     cup     chopped walnuts poblanos)
1     tsp     dry basil quarters
2     tsp     minced garlic
2         salt and pepper 1 inch strips


Procedure
Prepared by Imported Recipes
Walnut Garlic 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
1¼     cup     olive oil
¼     cup     white wine vinegar fresh)
¼     cup     white wine poblanos)
1     tbl     minced garlic quarters
1     tbl     sugar
¾     cup     chopped walnuts inch strips


Procedure
Prepared by Imported Recipes
Walnuts Spiced


Categories
Locations
PLU

Yield   6 lb     Prep  
Portion Size   1 oz     Cook  
Num Portions   96     Finish  
          Shelf  

Plate/Store
Tools

Quantity     Unit     Ingredient
2     can     walnut pieces
1     lb     butter
4     cup     brown sugar
½     cup     kosher salt
½     cup     curry powder
¼     cup     allspice


Procedure
  • You may want to make the seasoning mix and roast nuts off in smaller batches.
  • Combine dry ingredients and mix well.
  • Melt butter.
  • Toss nuts in butter and seasonings until well coated.
  • Roast in oven about 15 minutes at 375 degrees, checking and stirring every 5 minutes.

Prepared by Red Newt
Walnuts, candied


Categories
Locations
PLU

Yield   6 lb     Prep  
Portion Size   1 oz     Cook  
Num Portions   96     Finish  
          Shelf  

Plate/Store
Tools

Quantity     Unit     Ingredient
5     lb     walnut pieces
½     lb     brown sugar
½     lb     butter


Procedure
  • add nuts, butter and sugar to large sautee pan
  • heat until sugar is melted

Prepared by David Whiting
Warm Cheddar Cheese and Apple Dip


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

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

Plate/Store
Tools

Quantity     Unit     Ingredient
1½     cup     peeled and diced apples
0.33     cup     diced white onion
2     lb     shredded cheddar cheese
16     oz     cream cheese
6     tbl     sour cream
½     tsp     paprika
1     tsp     Worcestshire Sauce


Procedure
Prepared by Imported Recipes
Warm Chocolate Tarts with Creme Anglais


Categories _4_Winter, 0-CB-2008, 0-CB-FirstDraft, 5-Desserts
Locations
PLU

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

Plate/Store
Tools

Quantity     Unit     Ingredient
13     oz     semi or bittersweet chocolate - chopped
6     tbl     butter
6     pinch     of salt
9     No Unit     egg yolks
½     cup     sugar
3     No Unit     egg whites


Procedure

Type in method


Prepared by Imported Recipes

Warm Citrus Vinaigrette


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
10     cup     olive oil
2     cup     orange juice concentrate fresh)
2     cup     apple cider poblanos)
2     cup     white wine quarters
2     cup     apple cider vinegar
1     cup     sugar inch strips
3     tbl     minced garlic
3         salt and pepper 1


Procedure
Prepared by Imported Recipes
Warm Crab 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
2     tbl     flour
¼     cup     chopped fresh parsley fresh)
½     cup     white wine poblanos)
½     cup     half and half quarters
8     oz     softened cream cheese
1½     lb     mascarpone inch strips
1½     cup     shredded jack cheese
1     tbl     horseradish
2     tsp     Worcestshire Sauce
1     tsp     cayenne pepper
1     lb     pick through for shells crab meat
1         shredded fresh parmesan sauce)
1         salt and pepper 1


Procedure
Prepared by Imported Recipes
Warm Dried Cranberry Port Vinaigrette


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

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

Plate/Store
Tools

Quantity     Unit     Ingredient
10     cup     port
3.33     cup     sliced shallots Red)
10     cup     dried or fresh cranberries
7½     cup     olive oil
1½     cup     red wine vinegar pureed
1     cup     sugar chopped
1     No Unit     salt and pepper 1


Procedure
Prepared by Imported Recipes
Warm Potatoe and Asparagus Salad


Categories
Locations
PLU

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

Plate/Store
Tools

Quantity     Unit     Ingredient
4     oz     diced and roasted Potatoes
4     oz     asparagus
2     fl oz     Bacon Vinaigrette - warm
1     oz     white verjus
1     oz     unsalted butter


Procedure
  • Warm potatoes, Asparagus, and Bacon in sautee pan with butter, Riesling and Verjus.
  • Add 2 oz bacon vinaigrette and warm until melted
  • plate in small baking boat    

Prepared by David Whiting
Warm Roasted Garlic and Artichoke Heart Spread with Leeks and Parmesan


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

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

Plate/Store
Tools

Quantity     Unit     Ingredient
4     cup     drained and chopped artichokes
1     cup     sauteed leeks fresh)
1     cup     roasted garlic poblanos)
1½     cup     shredded fresh parmesan quarters


Procedure
Prepared by Imported Recipes
Wasabi Mayo


Categories
Locations
PLU

Yield   3 cup     Prep  
Portion Size   3 tbl     Cook  
Num Portions   16     Finish  
          Shelf  

Plate/Store
Tools

Quantity     Unit     Ingredient
½     cup     wasabi powder mixed with water to make paste
1     cup     sour cream
2     cup     mayonnaise
1     tbl     minced peeled garlic
    to taste     salt and pepper


Procedure
  • Combine and mix all ingredients in Robot Coupe

Prepared by Red Newt
Watercress and Lentil Salad


Categories _1_Spring, 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


Procedure
Prepared by Imported Recipes
Watermelon Fennel Tomato Salsa


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

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

Plate/Store
Tools

Quantity     Unit     Ingredient
1     cup     Ingredients


Procedure
Prepared by Imported - need recipe
Watermelon 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     diced watermelon
6     cup     diced roma tomatoes apples
4     cup     diced fennel shaved (reserve 1 1/3 cup liquid)
2     cup     white wine
3     tbl     gminced garlic
2     cup     chopped basil
2     No Unit     salt and pepper to taste


Procedure
Prepared by Imported Recipes
Wedding Soup Recipe


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         chopped spinach
2         chicken base fresh)
4     oz     per person water poblanos)
4         tubettini or accini de pepe quarters


Procedure
Prepared by Imported Recipes
Wheat Flatbread with Roasted Garlic and Chipotle


Categories
Locations
PLU

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

Plate/Store
Tools

Quantity     Unit     Ingredient
½     oz     instant yeast
1     oz     kosher salt
¾     cup     molasses
½     cup     roasted peeled garlic
¼     cup     chipotle chiles
4     cup     water
2     lb     wheat organic flour
1¾     lb     high gluten bread flour


Procedure
Prepared by Red Newt
Wheat Ravioli


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 - need recipe
Whipped Cream


Categories
Locations
PLU

Yield   1¾ qt     Prep  
Portion Size   4 tbl     Cook  
Num Portions   28     Finish  
          Shelf  

Plate/Store
Tools

Quantity     Unit     Ingredient
1     qt     heavy cream
2     tbl     extra fine granulated sugar
1     tsp     vanilla extract


Procedure
  • Combine ingredients in the small mixer.
  • Whip at high speed to stiff peaks.

Prepared by Red Newt
White Bean sundried Tomato Hummus


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

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

Plate/Store
Tools

Quantity     Unit     Ingredient
0     pinch     edients
45     oz     White beans
0.33     cup     tahini fresh)
1½     cup     sundried tomatoes - chopped poblanos)
4     tbl     chopped garlic quarters
4     tbl     lemon juice
¼     cup     chopped fresh chives inch strips
0     No Unit     slat and pepper


Procedure
Prepared by Imported Recipes
White bean and ramp cakes


Categories
Locations
PLU

Yield   8 cake     Prep  
Portion Size   4 oz     Cook  
Num Portions   4     Finish  
          Shelf  

Plate/Store
Tools

Quantity     Unit     Ingredient
14     oz     navy beans reserve 3 c whole
4     cup     diced, raw ramp
2     tsp     minced fresh thyme
2     cup     roasted, diced fennel bulb
1     tbl     minced garlic
0     No Unit     salt and pepper to taste
2½     cup     yellow corn meal for coating


Procedure

Set aside 3 cups of whole cooked beans. Puree remaining beans.

In large bowl, add both whole beans and pureed beans

Add remainder of ingredients except cornmeal.

Taste and adjust salt and pepper

Portion into 4 oz cakes (grey scoop)

Coat with cornmeal.

Brown in small amount of oil before baking.

Bake at 375 for 15 min


Prepared by Debra Whiting

White Bean and Roasted Garlic 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
6         heads roasted garlic
¼     cup     champagne vinegar fresh)
½     cup     white wine poblanos)
2     tbl     lemon juice quarters
¼     cup     chopped fresh basil
¼     cup     chopped fresh oregano inch strips
½     cup     chopped fresh parsley
150     oz     White beans
150         salt and pepper 1


Procedure
Prepared by Imported Recipes
White Bean Asparagus Hummus


Categories
Locations
PLU

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

Plate/Store
Tools

Quantity     Unit     Ingredient
45     oz     great northern, can beans
0.33     cup     tahini
2     cup     blanched, diced asparagus
4     tbl     minced peeled garlic
4     tbl     lemon juice
¼     cup     fresh chives


Procedure
  • Add all ingredients, except beans, together in Robo Coupe and puree.
  • Add beans toward the end and leave a little chunky.

Prepared by David Whiting
White Bean Cakes


Categories
Locations
PLU

Yield   45 ea     Prep  
Portion Size   3 ea     Cook  
Num Portions   15     Finish  
          Shelf  

Plate/Store
Tools

Quantity     Unit     Ingredient
14     oz     great northern beans (reserve 3 cups whole)
1     bunch     finely diced green onion
2     tsp     fresh thyme
2     cup     roasted fennel bulb
¼     tsp     ground nutmeg
1     tbl     minced peeled garlic
2½     cup     yellow corn meal
0     No Unit     salt and pepper


Procedure
Prepared by Red Newt
White Chocolate Cheesecake


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

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

Plate/Store
Tools

Quantity     Unit     Ingredient
5     oz     cream cheese softened
1¼     cup     sugar
1     tbl     vanilla extract
5     ea     egg
13     oz     white, Callebaut chocolate chips melted
1     crust     Chocolate Cookie Crust
½     cup     Dutch cocoa
½     cup     extra fine granulated sugar
½     cup     heavy cream
½     cup     butter cut into pieces


Procedure
  • Soften cream cheese in microwave at 50% for 4 minutes.
  • Melt white chocolate in microwave at 40%, checking and stirring every 1.5 minutes.

Prepared by Imported Recipes
White Chocolate Glaze


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
¾     cup     powdered sugar
¼     cup     sour cream fresh)
5     tsp     amaretto (rum or other liqueur poblanos)
1     tbl     unsalted butter quarters


Procedure
Prepared by Imported Recipes
White Chocolate Mint 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   12     Finish  
          Shelf  

Plate/Store
Tools

Quantity     Unit     Ingredient
1½     lb     white chocolate
¼     lb     butter butter
½     cup     corn syrup
2         egg yolks
1     cup     heavy whipping cream
2     sprig     fresh mint (each 3-4 inches long)
2½     cup     heavy whipping cream
½     tsp     vanilla


Procedure
Prepared by Imported Recipes
White Chocolate Mousse


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

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

Plate/Store
Tools

Quantity     Unit     Ingredient
48     oz     white, Callebaut chocolate chips
2     cup     heavy cream
8     oz     butter
1.33     cup     light corn syrup
4     No Unit     egg yolks
5     cup     heavy cream
1     tbl     vanilla


Procedure
Prepared by Imported Recipes
White Chocolate Mousse #2


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
6     oz     white chocolate
¼     cup     heavy whipping cream fresh)
1         large egg poblanos)
1     tbl     sugar quarters
½     cup     heavy whipping cream inch strips
2     tbl     Gran Marnier


Procedure
Prepared by Imported Recipes
White Chocolate Orange Cheesecake


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

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

Plate/Store
Tools

Quantity     Unit     Ingredient
5     oz     packages cream cheese
1     tsp     vanilla
2     tbl     triple sec
½     cup     orange juice
1¼     cup     sugar
2     tbl     flour
10     oz     white chocolate
5     No Unit     egg


Procedure
Prepared by Imported Recipes
White Chocolate Suzettes


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
½         finely chopped dried apricots cup butter
2     tbl     triple sec
1         grated orange peel tablespoon
1     tsp     lemon juice
1         grated lemon peel teaspoon
½     tsp     vanilla extract
2         cut into pieces cream cheese ounces
4         finely chopped white chocolate ounces
1     cup     all- purpose flour
½     tsp     salt
2         egg
½     tsp     ground ginger
4         coarsely chopped white chocolate ounces
0.67     cup     powdered sugar
2¼     tsp     triple sec
2¼     tsp     orange juice concentrate


Procedure
Prepared by Imported Recipes
Wild Mushroom and Arugula Crostini


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
¼     cup     Italian or balsamic vinaigrette
2     tbl     minced onions fresh)
4     tsp     dijon mustard poblanos)
2     tsp     water quarters
0.13     tsp     crushed red pepper
14     oz     wild mushrooms cut in half inch strips
0.33     cup     packed and thinly sliced arugula
4         rehydrated and chopped sun dried tomatoes


Procedure
Prepared by Imported Recipes
Wild Mushroom and Cranberry Pesto


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

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

Plate/Store
Tools

Quantity     Unit     Ingredient
3     cup     cranberries
4     cup     stems removed) parsley (whole Red)
8     cup     shitake, domestic) mushrooms (portabella
2     tbl     minced garlic
2     tbl     olive oil pureed
¼     cup     dry sherry chopped
1     tbl     worcestershire sauce 1
1     cup     bread crumbs
1     No Unit     salt and pepper to taste


Procedure
Prepared by Imported Recipes
Wild Mushroom Stock


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     No Unit     diced Carrots medium
2     No Unit     diced celery stalks fresh)
1     No Unit     chopped onion poblanos)
¼     tsp     thyme quarters
2     No Unit     bay leaves
3     No Unit     sage leaves inch strips
2     No Unit     garlic cloves
9     cup     water
1     tsp     salt and pepper 1


Procedure
Prepared by Imported Recipes
Wild Rice


Categories
Locations
PLU

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

Plate/Store
Tools

Quantity     Unit     Ingredient
1     qt     wild rice
3     qt     water


Procedure
Prepared by Red Newt
Winter Greens with Cranberry - Port Vinaigrette


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

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

Plate/Store
Tools

Quantity     Unit     Ingredient
0.33         sliced shallots cup
1     cup     fresh cranberries Red)
0.33     cup     olive oil
3     tbl     raspberry or red wine vinegar
8     cup     assorted greens pureed
¼         chopped walnuts cup chopped


Procedure
Prepared by Imported Recipes
Wonton 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   0     Finish  
          Shelf  

Plate/Store
Tools

Quantity     Unit     Ingredient
0     ea     ched chives or green onions
0.67     cup     soy sauce fresh)
0.33     cup     rice vinegar poblanos)
0.33     cup     white wine quarters
2     tbl     sesame oil
2     tbl     brown sugar inch strips
1     tbl     chopped fresh ginger
1     tbl     minced garlic


Procedure
Prepared by Imported Recipes
Woodland Mushroom Blend


Categories
Locations
PLU

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

Plate/Store
Tools

Quantity     Unit     Ingredient
1     case     portabello mushrooms
1     case     shiitake mushrooms


Procedure
Prepared by Red Newt
Woodland Mushroom 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
8     cup     chicken stock or veg stock
½     cup     chanterelle mushrooms
2     cup     white wine
¼     cup     fresh thyme
0     No Unit     fresh sage
2     tbl     minced peeled garlic
2     cup     Woodland Mushroom Blend
2     tbl     honey
1     tbl     cornstarch
2     tbl     olive oil
2     No Unit     salt and pepper 1


Procedure
Prepared by Imported Recipes
Wrap with Asparagus, chevre, Asiago, cilantro and 50brix honey glaze


Categories
Locations
PLU

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

Plate/Store
Tools

Quantity     Unit     Ingredient
3½     oz     sauteed light Asparagus
1     oz     chevre cheese
1     oz     asiago cheese
0.2     oz     fresh cilantro
½     oz     Verjus Honey Glaze
1     ea     tortilla 12 inch flour
1     ea     dill, kosher spears pickles


Procedure
Prepared by David Whiting
ChefTec Software by Culinary Software Services