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| Recipe Name: Strawberry Rose Gelatin | Cooking Temp: | |
| Recipe Yield: 12 ea | Helpful Hints: To unmold, briefly place mold in warm water bath. | |
| Cooking Time: | ||
| INGREDIENTS | AMOUNTS | PROCEDURES |
| Water, boiling | 1 c | Spray rose shaped cake pan with cooking spray. Boil water. Dissolve gelatin in the boiling water. Transfer water and gelatin into large mixing bowl. Stir in cold water, vinegar, and salt. Cool to room temp. Add sour cream to room temperature gelatin mixture and mix until smooth. Pour into rose mold to set. Refrigerate overnight. Right before serving, remove gelatin from molds and place on a glass raised platter lined with green leaf lettuce leaves. Garnish with 3 mint leaves as petals atop dollop of whipped cream. |
| Gelatin, strawberry | 2/3 c | |
| Water, ice cold | 1 c | |
| Vinegar, white | 6 T | |
| Salt | pinch | |
| Sour cream | 15 oz | |
| Green leaf lettuce | 3 leaves | |
| GARNISH | ||
| Whipped cream | 1 dollop | |
| Mint leaves | 3 ea | |
| Recipe Name: Focaccia Bread | Cooking Temp: 450o | |
| Recipe Yield: 18 ea | Helpful Hints: | |
| Cooking Time: 20-25 minutes | ||
| INGREDIENTS | AMOUNTS | PROCEDURES |
| Active dry yeast | 1T, 1 t | Dissolve yeast in warm water in small bowl. Let stand until it bubbles. In bread mixer, stir together the flour, salt, sugar, yeast, garlic powder, oregano, thyme, basil and pepper. Mix in the vegetable oil and water. When the dough has pulled together, put in a bowl. Cover with a damp cloth, and let rise in a warm place for 20 min. Punch dough down, place on grease 9x13" baking sheet. Pat into a ½ thick rectangle. Brush top with olive oil. Sprinkle with Parmesan cheese and mozzarella cheese. Bake in 450 preheated oven for 20-25 min. or until golden brown. Cut into 8x9 pieces. |
| Flour, AP | 2 1/2 c | |
| Salt | 1/2 T | |
| Sugar | 1/2 T | |
| Garlic powder | 1/2 T | |
| Oregano, dried | 1/2 T | |
| Thyme, dried | 1/2 T | |
| Basil, dried | 3/4 t | |
| Black pepper | pinch | |
| Vegetable oil | 1T, 1t | |
| Water | 1 1/3 c | |
| Olive oil | 2 3/4 T | |
| Grated parmesan cheese | 1T, 1t | |
| Shredded mozzarella | 1 1/3 c |
| Recipe Name: Zucchini Bread | Cooking Temp: 300 | |
| Recipe Yield: 1 loaf | Helpful Hints: | |
| Cooking Time: 75 minutes | ||
| INGREDIENTS | AMOUNTS | PROCEDURES |
| Egg | 2 eggs | Preheat convection oven to 300 ° F. Wash the pears and zucchini. Chop the zucchini into wedges and shred. Core and dice the pears. Mix eggs, oil, sugar, and vanilla in mixing bowl until thick. Add in the remaining ingredients. Mix well, stopping periodically to scrape the sides. Spray the loaf pan well. Divide mixture evenly and pour over each pan. Bake in oven at 300° F for 75 minutes. A wooden pick inserted in the middle should come out clean. Cool loaf for 5 minutes and remove it from its pan. |
| Vegetable oil | 1/2 c | |
| Granulated sugar | 1 c | |
| Vanilla extract | 1 t | |
| Shredded, unpeeled zucchini | 1 c | |
| Cored and diced Anjou pears | 1/2 c | |
| Flour | 1 1/2 c | |
| Baking soda | 1 t | |
| Ground cinnamon | 3/4 t | |
| Salt | 1/2 t | |
| Ground nutmeg | 1/2 t | |
| Baking powder | 1/8 t (1 pinch) | |
| Recipe Name: Butternut and Mushroom Soup | Cooking Temp: 350o | |
| Recipe Yield: 6-6 oz servings | Helpful Hints: | |
| Cooking Time: 1 hour | ||
| INGREDIENTS | AMOUNTS | PROCEDURES |
| Butternut squash | 1/2 (approx. 1 1/2 lb) | Heat oven to 350F. Cut squash in half and remove the seeds. Rub squash flesh with cumin, salt, pepper, and half the garlic. Place the squash in a pan and bake for 40 minutes or until set. Remove flesh from the skin and cut squash into 1/2" cubes. Cook onion, mushroom, and remaining garlic in a large pot with margarine until the vegetables become soft. Add vegetable broth and orange juice. Heat to a boil. Add cooked squash, cinnamon, mustard, and grated ginger. Simmer for 20 minutes. Sprinkle chopped cilantro on top. |
| Cumin, ground | 1/4 t | |
| Garlic clove, minced | 1 ea | |
| Salt | 1/4 t | |
| Ground black pepper | 1/8 t (1 pinch) | |
| Onion, chopped | 1/4 ea | |
| Mushroom, sliced | 2 oz | |
| Margarine | 2 t | |
| Orange juice | 1/3 c | |
| Ground cinnamon | 1/8 t | |
| Grated ginger root | 1/2 T | |
| Dry mustard | 1/8 t | |
| Chopped cilantro | 1/4 bunch | |
| Vegetable broth | 1 c |
| Recipe Name: Peanut Noodles with Gingered Vegetables and Tofu | Cooking Temp: | |
| Recipe Yield: 6 servings | Helpful Hints: Make peanut sauce in advance | |
| Cooking Time: 30 minutes | ||
| INGREDIENTS | AMOUNTS | PROCEDURES |
| Peanut oil | 2 T | Heat peanut oil in large nonstick skillet over medium-high heat. Add ginger and stir 30 seconds. Add broccoli, carrot and celery and saute 5 minutes. Add white parts of green onions, zucchini, yellow squash, bell pepper, and Sherry and saute until vegetables are crisp-tender, about 3 minutes longer. Add tofu and stir gently until heated through, about 2 minutes. Season to taste with salt and pepper. Place spaghetti in large bowl. Add Chinese Peanut Sauce and toss to coat. Transfer to platter. Top with vegetable mixture. Sprinkle with peanuts and chopped green parts of green onions. |
| Minced fresh ginger | 2 T | |
| Broccoli, tops cut into florets | 8 oz | |
| Large carrot, peeled, cut into thin strips | 1 ea | |
| Celery stalk, thinly sliced | 1 ea | |
| Green onions, white parts cut into thin strips, green parts chopped | 8 ea | |
| Medium zucchini, cut lengthwise in half, then cut into 1/3-inch-thick slices | 1 ea | |
| Medium-size yellow crookneck squash, cut lengthwise in half, then crosswise into 1/3-inch-thick slices | 1 ea | |
| Red bell pepper, cut into thin strips | 1 ea | |
| Dry Sherry | 2 T | |
| Extra-firm or firm tofu, cut into 1/2- inch pieces | 10 oz | |
| Spaghetti, freshly cooked | 12 oz | |
| Chinese Peanut Sauce (below) | 1 batch | |
| Lightly salted roasted peanuts | 1 c |
| Peanut Sauce | Mix peanut butter, soy sauce, and garlic in medium bowl. Whisk in 1/2 c hot water. Add remaining ingredients; whisk to blend. Season with salt and pepper. Let stand at room temperature 1 hour or cover and refrigerate up to 1 day. |
|
| Creamy peanut butter | 1/2 c | |
| Soy sauce | 2 T | |
| Minced garlic | 4 t | |
| Hot water | 1/2 c | |
| Chopped fresh cilantro | 1/4 c | |
| Apple cider vinegar | 3 T | |
| Sugar | 2 t | |
| Dried crushed red pepper | 3/4 c |
| Recipe Name: Even "Par"mesan Mashers | Cooking Temp: | |
| Recipe Yield: 6 servings | Helpful Hints: mash the potatoes until they're light; overmixing will cause them to be sticky and starchy. Leaving the skin on adds lots of flavor and extra nutrition to the mashed potatoes. | |
| Cooking Time: 45 min | ||
| INGREDIENTS | AMOUNTS | PROCEDURES |
| Potatoes | 2 lbs | Place the potatoes in a pot and add enough water to just cover the potatoes. heat the water to boil, reduce the heat, cover and simmer for about 20-30 minutes or until the potatoes are tender. Drain the water. Mash the potatoes until no lumps remain. Add the broth in small amounts, mashing after each addition. (The amount needed to make them fluffy may vary). Add the olive oil, rosemary, salt, and cheese. Mash vigorously until the potatoes are light and fluffy. Cover and let stand for 5 minutes. |
| Vegetable broth | 1/3 cup - 1/2 cup | |
| Olive oil | 1/4 cup | |
| Dried rosemary leaves, crumbled | 1/4 teaspoon | |
| Salt | 1/2 teaspoon | |
| Parmesan cheese, shredded | 1 cup | |
| Recipe Name: Dark Cherry Jell-O Salad | Cooking Temp: | |
| Recipe Yield: 1 Jell-O mold | Helpful Hints: | |
| Cooking Time: | ||
| INGREDIENTS | AMOUNTS | PROCEDURES |
| Cherry jello | 2 (3 oz) pkg | Prepare Jell-O according to package directions. Chill until partially set. Pour can of cherries into bottom of bowl. Pour half of the slightly thickened Jell-O over the cherries. Mix the other half of the Jell-O with 1/2 tub of Cool Whip. Pour on top. Refrigerate until set. |
| Dark sweet cherries, drained | 1 can | |
| Cool Whip | 8 oz | |
| Recipe Name: Chef Jack's Corn Chowder | Cooking Temp: | |
| Recipe Yield: 8-10 servings | Helpful Hints: | |
| Cooking Time: 15 minutes | ||
| INGREDIENTS | AMOUNTS | PROCEDURES |
| Butter | 1 c (2 sticks) | Melt 1 stick of butter in a large saucepan over medium heat. Add the onion, carrot, celery, and garlic and sauté for 2 minutes. Add the flour and stir to make a roux. Cook until the roux is lightly browned; set aside to cool to room temperature. Meanwhile, combine the corn and chicken stock in another saucepan, and bring to a boil. Simmer for 10 minutes. Pour the boiling stock with the corn (a little at a time) into the saucepan with the roux, whisking briskly so it doesn't lump. Return the skillet to the heat and bring to a boil. The mixture should become very thick. In a small saucepan, gently heat the half-and-half; stir it into the thick corn mixture. Add the nutmeg and salt and pepper, to taste. Just before serving, cut the remaining stick of butter into large chunks. Add it to enrich the soup, stirring until the butter melts. |
| Small onion, diced | 1 ea | |
| Small carrot, finely diced | 1 ea | |
| Small celery stalk, diced | 1 ea | |
| Garlic clove, minced | 1 ea | |
| All-purpose flour | 1/2 c | |
| White corn kernels, fresh or frozen | 3 c | |
| Chicken stock | 3 c | |
| Half and half | 2 c | |
| Nutmeg, freshly grated | Pinch | |
| Kosher salt | To taste | |
| Freshly ground black pepper | To taste | |
Theme: La Cena es Espaňa
Manager: Jessica Reyes
Date: 9/29/05
| Recipe Name: Arroz con Leche | Cooking Temp: | |
| Recipe Yield: 6 to 8 servings | Helpful Hints: Use a cream whipper | |
| Cooking Time: 30 minutes | ||
| INGREDIENTS | AMOUNTS | PROCEDURES |
| Heavy cream | 2 c | In a saucepan, place the heavy cream, milk, rice, cinnamon sticks, lemon zest and salt then bring to a boil. Turn down the heat and simmer until the rice is cooked, about 30 minutes. Add the half-and-half as needed if the rice becomes thick (the mixture should be strainable). Add the sugar off the heat and stir to combine. Strain the milk from the rice, reserve it and discard the cinnamon sticks. Let the milk cool. Puree the rice. Place the cooled, reserved milk in the cream whipper to make a foam. Spoon the rice puree onto a shallow soup plate leaving a spot in the center empty and garnish with a blob the rice milk foam or whipped cream in the center. Sprinkle with cinnamon. |
| Milk | 2 c | |
| Arborio rice | 1 c | |
| Cinnamon sticks | 2 ea | |
| Lemon, zested | 1 ea | |
| Salt | 1 pinch | |
| Half-and-half | 2 c | |
| Sugar | 1 c | |
| Foamed milk or whipping cream | ||
| Cinnamon, for sprinkling | ||
| Recipe Name: Oven Baked Chicken with Almonds | Cooking Temp: 400°F | |
| Recipe Yield: 6 servings | Helpful Hints: Do not turn the chicken during cookies. | |
| Cooking Time: 25 minutes | ||
| INGREDIENTS | AMOUNTS | PROCEDURES |
| Whole wheat bread crumbs | 1/2 c | Preheat the oven to 400°F. In a medium bowl, combine the bread crumbs, cheese, almonds, parsley, garlic, salt, thyme, and pepper. Mix thoroughly. Place the oil in a shallow dish. Dip the chicken first in the oil, then dredge in the crumb mixture. Place the chicken in a shallow baking pan. Bake for 25 minutes, or until a thermometer inserted in the center of a piece registers 170°F and the juices run clean. Garnish with parsley. |
| Grated Parmesan cheese | 1/8 c (1/2 oz) | |
| Finely chopped almonds | 1/8 c | |
| Chopped parsley | 1 T | |
| Garlic, crushed | 1/2 clove | |
| Salt | 1/2 t | |
| Dried thyme | 1/8 t | |
| Ground black pepper | Pinch | |
| Extra virgin olive oil | 1/8 c | |
| Boneless, skinless chicken breasts, pounded to 1/2" thickness and cut into 6 pieces | 1 lb | |
| Italian parley, for garnish | 1 sprig | |
| Recipe Name: Eggplant Pasta | Cooking Temp: | |
| Recipe Yield: 4 servings | Helpful Hints: | |
| Cooking Time: 30 minutes | ||
| INGREDIENTS | AMOUNTS | PROCEDURES |
| Firm ripe eggplant | 1 ea | Remove both ends of the eggplant and slice into 1/2" slices, then slice these across and finely dice into 1/2" cubes. Some people prefer to season their eggplant with salt and let it sit for a while in a colander to draw out the bitterness. Put a large saucepan on the heat and drizzle in 4 to 5 T of extra virgin olive oil. When it's hot, add the cubes of eggplant and as soon as they hit the pan stir them around with a spoon so they are delicately coated with the oil and not soaked on one side only. Cook for about 7 to 8 minutes on a medium heat. Then add the garlic and onion. When they have a little color add the canned tomatoes and the balsamic vinegar. Stir around and season carefully with salt and pepper. Add the basil stalks and simmer the sauce for about 15 minutes, then add the cream. While the sauce is simmering, bring a large pan of salted water to a boil and add the pasta. Cook according to the package instructions until it is soft but still holding its shape, then drain it, saving a little of the cooking water and a drizzle of olive oil. Move it around so it becomes almost dressed with the water and oil. |
| Extra virgin olive oil | 4-5 T | |
| Garlic, peeled and sliced | 2 cloves | |
| Onion, peeled and finely chopped | 1 ea | |
| Good-quality plum tomatoes | 2 - 14 oz cans | |
| Balsamic vinegar | 1 T | |
| Sea salt, freshly ground black pepper | To taste | |
| Fresh basil, leaves ripped and stalks sliced | 1 bunch | |
| Heavy cream | 4 T | |
| Rigatoni or penne | 1# | |
| Mozzarella | 7 oz | |
| Parmesan cheese, for grating | 1 piece | |
| Recipe Name: Samoan Baked Spinach | Cooking Temp: 300° F | |
| Recipe Yield: 6 servings | Helpful Hints: Low heat is a must, as coconut cream will separate if boiled | |
| Cooking Time: | ||
| INGREDIENTS | AMOUNTS | PROCEDURES |
| Spinach or 2 packages frozen | 2 # or 2 packages (frozen) | Wash fresh spinach and remove fibrous stems. Place in baking pan, add salt and coconut cream and bake in oven at 300° F until spinach is tender. |
| Salt | 1 t | |
| Coconut cream | 2 C | |
| Recipe Name: Cranberry Chicken | Cooking Temp: 350ºF | |
| Recipe Yield: 6 servings | Helpful Hints: | |
| Cooking Time: 1 hour | ||
| INGREDIENTS | AMOUNTS | PROCEDURES |
| Chicken breast | 6 - 4 oz pieces | Preheat the oven to 350°F. Mix the cranberry sauce, dressing, and soup mix in a medium bowl. Place chicken in a 9x13"pan; pour mixture over the top of the chicken. Bake in the preheated over for 1 hour. |
| Cranberry sauce | 16 oz | |
| Light Italian dressing | 6 oz | |
| Dry onion soup mix | 3/4 oz | |
| Recipe Name: Cream of Tomato Soup | Cooking Temp: Medium heat on stove top | |
| Recipe Yield: 4-6 servings | Helpful Hints: | |
| Cooking Time: 30 minutes | ||
| INGREDIENTS | AMOUNTS | PROCEDURES |
| Butter | 2 T | In a large, non-reactive saucepan, melt butter over medium heat. Add onion and carrot and cook, stirring frequently, until softened, 3-5 minutes. Add flour and cook, stirring constantly, 1-2 minutes without allowing to color. Add tomatoes with their juices, brother, tomato paste, basil, thyme, and bay leaf. Bring to a boil. Reduce heat to low, cover, and simmer stirring frequently, 15 minutes. Remove and discard the bay leaf. In a food process or blender, puree soup in batches until smooth. Return to pan and stir in cream. Season with salt and pepper, to taste. Simmer until heated through, 3-5 minutes, and serve. |
| Onion, medium, chopped | 1 ea | |
| Carrot, small, peeled and finely diced | 1 ea | |
| Flour | 2 T | |
| Crushed tomatoes, juices reserved | 1 (28 oz) can | |
| Tomato paste | 1 T | |
| Basil, fresh or dried | 1 T if fresh, 1/2 t if dried | |
| Thyme, fresh or dried | 1 T if fresh, 1/2 t if dried | |
| Bay leaf | 1 ea | |
| Light cream or 2% milk | 1 C | |
| Salt and pepper | To taste | |
| Recipe Name: Fast, Fun, and Authoritative Ginger Chicken | Cooking Temp: Medium-High | |
| Recipe Yield: 4 Servings | Helpful Hints: | |
| Cooking Time: | ||
| INGREDIENTS | AMOUNTS | PROCEDURES |
| Egg White, Lightly Beaten | 1 ea | In a medium bowl, mix together thoroughly egg white, cornstarch(1), and salt. Cut Chicken Breast into 3/4 in strips. Toss in the egg white mixture. Let stand for 20-30 minutes in refrigerator. Place Scallions and Ginger on small plate. In a medium bowl mix together sugar, ketchup, white vinegar, wine, and soy sauce In a cup, mix together cornstarch(2) and water. Heat a wok or large skillet over a med-high heat until hot. Add oil. Heat. Add the chicken and quickly stir and flip in the oil to separate the strips. Cook lightly. Remove with a slotted spoon, leaving the oil in the wok or skillet. Set aside. Reheat wok or skillet with remaining oil. Add the scallions and ginger. Stir and toss vigorously until slightly brown, about 30 seconds. Add soy sauce mixture and stir until heated through. Stir the cornstarch mixture and then pour it slowly into the sauce, stirring constantly. Cook, stirring until the mixture is thickened. Return the chicken to the wok or skillet. Cook, stirring thoroughly to mix, until heated through. Remove to serving dish and serve immediately. |
| Cornstarch(1) | 1 1/2 T | |
| Salt | 1/2 t | |
| Boneless, Skinless Chicken Breast Halves | 3 ea | |
| Scallions, 1/4 in pieces | 3 ea | |
| Ginger, fresh, peeled, finely minced | 2 T | |
| Sugar, granulated | 2 T plus 2 t | |
| Ketchup | 1/2 t | |
| Vinegar, white | 4 t | |
| Wine, Dry White | 4 t | |
| Soy Sauce, Dark | 2 t | |
| Cornstarch(2) | 2 t | |
| Water, Cool | 2 t | |
| Oil, Olive | 1/2 c |
| Recipe Name: Swedish Faux Meatballs | Cooking Temp: 325°F | |
| Recipe Yield: 6 servings | Helpful Hints: | |
| Cooking Time: 30 minutes | ||
| INGREDIENTS | AMOUNTS | PROCEDURES |
| Bread slices | 3 ea | Preheat oven to 325 F. In a large bowl combine bread crumbs, onion, pepper, nutmeg, and milk. Stir in burger-style crumbles until well blended. Form into 1 1/2-inch balls. In a large skillet over medium heat, brown the "meat" balls in butter. Remove with a slotted spoon and place in a 2-quart casserole dish. Whisk flour into drippings in skillet; cook until bubbly, stirring constantly. Stir in broth and cream and continue cooking, stirring, until sauce thickens and boils, about 1 minute. Pour over "meat"balls. Bake in preheated oven for 30 minutes. |
| Chopped onion | 2 T | |
| Ground black pepper | 1/4 t | |
| Ground nutmeg | 1/4 t | |
| Skim milk | 3/4 c | |
| Frozen burger-style crumbles | 2 (12 oz) packages | |
| Butter | 4 T or 1/4 c | |
| All-purpose flour | 2 T | |
| Vegetable broth | 1 c | |
| Half-and-half | 1 c | |
Theme: Indian Delights
Manager: Sonal Desai
Date: October 18, 2005
| Recipe Name: Naan | Cooking Temp: High | |
| Recipe Yield: 12 servings | Helpful Hints: 1) Rapid rise yeast works best if you are in a hurry and have to have Naan made the day of; make sure to let dough rise for at least 2 hours. 2) If you are health conscious, bake the Naan in the oven until golden brown (5-8 minutes at 350F) | |
| Cooking Time: 30 minutes | ||
| INGREDIENTS | AMOUNTS | PROCEDURES |
| All-purpose flour | 3 1/4 c | Sift the flour into a large bowl and stir in the sugar, salt, and baking soda. Dissolve the yeast in the milk and stir in the yogurt. Mix thoroughly with the flour to form a dough. Knead the dough until it is smooth, and then place in a bowl covered with a clean cloth and leave it to rise in a warm place for about 4 hours. Divide the risen dough into 12 equal-sized portions and roll them into balls. On a lightly floured surface, flatten the balls into oblong shapes, using both hands and slapping the naan from one hand to the other. Grease a griddle or heavy-bottom skillet lightly with ghee or vegetable oil and heat it until it is very hot. Cook the naan on one side only, a few at a time. Remove and spread the raw side with butter and poppy seeds. Cook until a preheated hot broiler until browned. Serve hot. |
| Sugar | 1 1/2 t | |
| Salt | 1 t | |
| Baking soda | 1/2 t | |
| Fresh yeast | 1/2 oz | |
| Warm milk | 5/8 c | |
| Plain yogurt | 5/8 c | |
| Ghee or vegetable oil | Enough for greasing | |
| Butter | 1/2 c | |
| Poppy seeds | 2 T | |
| Recipe Name: Borshch | Cooking Temp: | |
| Recipe Yield: 4-6 Servings | Helpful Hints: You might want to cut the vegetables into smaller pieces to avoid playing with the soup later. | |
| Cooking Time: 2 hours | ||
| INGREDIENTS | AMOUNTS | PROCEDURES |
| Pickled beetroot (reserve juices) | 2 lb | 1. Cut the beets, carrots and celery in julian strips. Melt the butter in a large pan and cook the onions over a low heat for 5 minutes, stirring occasionally. 2. Add the beets, carrots and celery and cook for a further 5 minutes, stirring occasionally. 3.Add the garlic and tomatoes to the pan and cook, stirring, for 2 more minutes. 4. Place the bay leaf, parsley, cloves, peppercorns into a piece of cheesecloth and tie wit string. 5. Add the cheesecloth bag and the stock to the vegetables, Bring to a boil, reduce heat, and let simmer for 1 1/2 hours or until the vegetables are very tender. Remove the cloth. Stir in the beet juice and season with salt and pepper. Serve with sour cream |
| carrots, peeled | 2 each | |
| celery sticks | 2 each | |
| butter, unsalted | 2 T | |
| onion, sliced | 2 each | |
| garlic cloves, crushed | 2 each | |
| tomatoes, peeled, seeded and chopped | 4 each | |
| bay leaf | 1 each | |
| parsley spring, large | 1 each | |
| cloves, whole | 2 each | |
| peppercorn, whole | 4 each | |
| beef, chicken, or vegetable stock | 5 c | |
| reserved pickled beet juice | 2/3 c | |
| fresh ground black pepper | ||
| sour cream for garnish
|
|
| Recipe Name: Chicken Scallopine | Cooking Temp: 350°F | |
| Recipe Yield: 8 servings | Helpful Hints: | |
| Cooking Time: 15- 20 minutes | ||
| INGREDIENTS | AMOUNTS | PROCEDURES |
| Lemon, sliced | 1/2 ea | Flour the chicken in a mixture of flour and paprika. Melt half of the butter and oil in a large frying pan over medium heat. Add half of the chicken and sauté it for 3-4 minutes. Flip the chicken and sauté again for 3-4 minutes. Remove them and arrange them in an ovenproof dish. Add the remaining oil and butter to the skillet and sauté the onions until transparent. Add the lemon juice and the wine. Cook to a high heat, about 5 minutes. Pour over the sautéed chicken. Arrange slices of lemon around the chicken. Bake for 15-20 minutes at 350 degrees. Sprinkle the minced parsley over the chicken. Serve. |
| Minced parsley | 2 T | |
| Lemon juice | From 1/2 lemon | |
| Dry white wine | 1/2 c | |
| Small onion, diced | 1 ea | |
| Extra virgin olive oil | 3 T | |
| Butter | 3 T | |
| Paprika | 1 pinch | |
| All purpose flour | 1/2 c | |
| Chicken breast | 2 lb | |
| Recipe Name: Indian Pudding | Cooking Temp: 350°F | |
| Recipe Yield: 8 (2/3 c) servings | Helpful Hints: Pudding can be baked in 8 (6-oz) greased custard cups. Bake at 350°F for 20 minutes or until centers are set. Substitute 1 egg, lightly beaten, for egg product | |
| Cooking Time: 30-35 minutes | ||
| INGREDIENTS | AMOUNTS | PROCEDURES |
| Skim milk | 1 qt (4 c) | Bring milk just to boil in medium saucepan. Gradually stir in cereal; cook 2 to 3 minutes or until thickened, stirring constantly. Remove from heat. Add remaining ingredients; mix well. Pour into 1 1/2 qt baking dish. Bake at 350°F for 30 to 35 minutes or until center is set. |
| Cream of Wheat cereal (1-minute, 2 1/2 minute, or 10 minute), uncooked | 3/4 c | |
| Molasses | 1/2 c | |
| Cholesterol-free egg product | 1/4 c | |
| Firmly packed brown sugar | 1/4 c | |
| Margarine or butter | 2 T | |
| Ground cinnamon | 3/4 t | |
| Salt | 3/4 t | |
| Ground ginger | 1/2 t | |
| Recipe Name: Brown Sugar Shortbread Cookies | Cooking Temp: 325° | |
| Recipe Yield: 12 each | Helpful Hints: | |
| Cooking Time: 30-40 minutes | ||
| INGREDIENTS | AMOUNTS | PROCEDURES |
| Unsalted Butter, Softened | 1 teaspoon, plus 8 oz. (2 sticks) | Preheat oven to 325°. Lightly grease a 9-inch sheet pan with 1 teaspoon of the butter, set aside. I n a large bowl fitted with an electric mixer, cream the remaining 8 ounces of butter. Add the sugar and beat until light. Add the flour and salt, and mix just until incorporated, being careful no to over mix. Press the dough into the bottom of the prepared pan. Pierce the dough all over with a fork, and press the edges decoratively with the flat side of the fork. Combine the sugar and cinnamon in a small bowl and sprinkle lightly over the dough. Cut into 12 wedges before baking. Bake until set and pale golden brown, about 30-40 minutes. Remove from the oven and let cool for 10 minutes. Store in an airtight container for up to 3 days and serve at room temperature. |
| Light Brown Sugar | 1 cup packed | |
| All-Purpose Flour | 2 cups | |
| Salt | 1/8 teaspoon | |
| Ground Cinnamon | 1/4 teaspoon | |
| Sugar | 1 tablespoon | |
| Recipe Name: Herbed Jumbo Popovers | Cooking Temp: 475 to 350 | |
| Recipe Yield: 12 | Helpful Hints: Cook in an oven that starts off cold | |
| Cooking Time: 35 minutes | ||
| INGREDIENTS | AMOUNTS | PROCEDURES |
| Grated Parmesan cheese | 2 T | Heavily grease a muffin pan with cooking spray or oil, and dust bottom and sides of pan with Parmesan cheese. Set aside. Pour liquid ingredients into mixing bowl; add dry ingredients. Mix until blended. Fill greased pan ¾ fill. Place in a cold oven. Turn oven to 475o and bake for 10 minutes. Reduce heat to 350o and bake 15 additional minutes or until popovers are crusty and brown. Remove from muffin tins and serve immediately. |
| Whole egg, beaten | 2 ea | |
| Egg white | 2 ea | |
| Skim milk | 1 c | |
| Butter, melted | 1 T | |
| Bread flour | 1 c | |
| Worcestershire sauce | 1 1/4 t | |
| Dried thyme | 1 1/4 t | |
| Dried oregano | 1/4 t | |
| Salt | 1/2 T | |
| Garlic powder | 1/4 t | |
| Recipe Name: Tombstone Fluffy Lime Salad | Cooking Temp: | |
| Recipe Yield: 12 | Helpful Hints: Use any flavor gelatin to fit your tastes | |
| Cooking Time: | ||
| INGREDIENTS | AMOUNTS | PROCEDURES |
| Pineapple, canned and crushed | 3/4 # | Drain pineapple, reserve the juice and set the pineapple aside. Over stovetop, combine gelatin, water, and pineapple juice. Cook and stir over low hear until gelatin is dissolved. Refrigerate until syrupy, about 30 minutes. In mixing bowl, beat cream cheese until fluffy. Stir in gelatin mixture, walnuts, marshmallows, and crushed pineapple. Gently fold in Cook Whip. Spread in 9 X 13 baking dish. Garnish with nuts and cookie gravestones. GARNISH Tombstone Cookies: Decorate Milano cookies in the shape of a tombstone, using black piping gel. |
| Lime gelatin | 2 (3-oz) boxes | |
| Water | 6 T | |
| Softened cream cheese | 2/3 # | |
| Chopped walnuts | 1 3/4 c | |
| Mini marshmallows | 1 3/4 c | |
| Cool Whip | 16 oz | |
| Chopped nut topping (Sundae) | 1 c | |
| Milano cookies | 12 ea | |
| Black piping gel | 1/2 tube | |
Theme: Imperial Cuisine
Manager: Stacey Huftalin
Date: 11/2/05
| Recipe Name: Poppy Seed Bread with Glaze | Cooking Temp: 350°F | |
| Recipe Yield: 2-9inch loaves | Helpful Hints: | |
| Cooking Time: 1 hour | ||
| INGREDIENTS | AMOUNTS | PROCEDURES |
| Flour, all purpose | 3 C | Preheat oven to 350°F. Grease bottoms of two 9-inch loaf pans. Mix together flour, salt, baking powder, poppy seeds, butter flavoring, oil, eggs, milk, sugar, vanilla and almond flavoring. Pour into prepared pans. Bake at 350°F for one hour. Cool 5 minutes. Glaze: Mix orange juice, butter flavoring, almond flavoring, vanilla. Add enough confectioners' sugar to make glaze. Poke holes in top of loaves and pour glaze over. |
| salt | 1 1/2 t | |
| baking powder | 1 1/2 t | |
| poppy seeds | 3 T | |
| butter flavored extract | 1 1/2 t | |
| vegetable oil | 1 1/3 C | |
| eggs | 3 | |
| milk | 1 1/2 C | |
| sugar, granulated | 2 1/4 C | |
| vanilla extract | 1 1/2 t | |
| almond extract | 1 1/2 t | |
| Glaze: | ||
| orange juice | 1/4 C | |
| butter flavored extract | 1/2 t | |
| almond flavored extract | 1/2 t | |
| vanilla extract | 1 t | |
| sugar, confectioners' | 2 C |
| Recipe Name: Cranberry Vinaigrette | Cooking Temp: | |
| Recipe Yield: 6 servings | Helpful Hints: | |
| Cooking Time: | ||
| INGREDIENTS | AMOUNTS | PROCEDURES |
| Fresh or frozen cranberry | 2/3 c | Place the cranberries, sugar, and vinegar in a small saucepan and cook over medium heat until the cranberries pop, about 4-5 minutes. Remove from the heat and let cool. Puree the cranberry mixture in a blender. Pour the puree into a medium bowl, and whisk in the mustard and orange juice. Gradually whisk in the oil a little at a time. The dressing should become smooth and emulsified. Season with salt and pepper. Refrigerate until needed. |
| Sugar | 1/4 c | |
| Cider vinegar | 1/2 c | |
| Dijon mustard | 1 t | |
| Fresh orange juice | 1/4 c | |
| Vegetable oil | 3/4 c | |
| Salt | 1/4 t | |
| Freshly cracker black pepper | To taste | |
| Recipe Name: Potato Leek Soup | Cooking Temp: | |
| Recipe Yield: 6 servings | Helpful Hints: | |
| Cooking Time: 1 hr 15 min | ||
| INGREDIENTS | AMOUNTS | PROCEDURES |
| Leeks, cleaned and dark green sections removed | 1 lb (approximately 4-5 medium) | Chop the leeks into small pieces. In a 6-qt saucepan over medium heat, melt the butter. Add the leeks and a heavy pinch of salt and sweat for 5 minutes. Decrease the heat to medium-low and cook until the leeks are tender, approximately 25 minutes. Add the potatoes and the vegetable broth, increase the heat to medium-high, and bring to a boil. Reduce the heat to low, cover, and gently simmer until the potatoes are soft, approximately 45 minutes. Turn off the heat and puree the mixture with an immersion blender until smooth. Stir in the heavy cream, buttermilk, and white pepper. Taste and adjust seasoning if desired. Sprinkle with chives and serve immediately or chill and serve cold. |
| Unsalted butter | 3 T | |
| Kosher salt | Heavy pinch, plus additional for seasoning | |
| Yukon gold potatoes, peeled and diced small | 14 oz (approx. 3 small) | |
| Vegetable broth | 1 qt | |
| Heavy cream | 1 c | |
| Buttermilk | 1 c | |
| White pepper | 1/2 t | |
| Snipped chives | 1 T | |
| Recipe Name: Chicken Enchiladas | Cooking Temp: 275 F | |
| Recipe Yield: 4 servings | Helpful Hints: | |
| Cooking Time: 20 min | ||
| INGREDIENTS | AMOUNTS | PROCEDURES |
| Soft Corn Tortillas | 8 ea | Pre heat the oven to 275 F. Wrap the corn tortillas in foil and warm in the oven. Bring broth to a boil in a sauté pan. Set chicken into broth with bay leaf, oregano, and onion quarters. Return to a boil, cover and reduce heat to simmer. Poach Chicken in broth mixture for 10 minutes. Remove chicken to a bowl and shred with 2 forks. Add 1/2 cup of cooking liquid and tomato paste, spices, salt, and work through the chicken. Combine tomato sauce, hot sauce, cinnamon, and chili powder in a sauce pan and heat through, keeping warm until needed. Remove tortillas from oven and switch broiler on high. Pile chicken mixture into warm tortillas, and roll. Line casserole or baking dish with enchiladas, seam side down. Pour hot tomato sauce over the enchiladas and top with the cheese. Place enchiladas in hot oven 6 in. from broiler for 5 minutes to melt cheese, and set enchiladas. Serve. |
| Filling: | ||
| Broth, Chicken | 3 c | |
| Boneless, Skinless Chicken Breast, 4 oz | 4 ea | |
| Bay leaf | 1 ea | |
| Oregano, fresh sprigs | 2 ea | |
| onion, small, quartered | 1 ea | |
| Tomato Paste | 2 T | |
| Chili Powder | 1 t | |
| Cumin | 1 t | |
| Salt | pinch | |
| Sauce: | ||
| Tomato Sauce | 2 c | |
| Hot Cayenne Pepper Sauce | 2 t | |
| Cinnamon, ground | 1/4 t | |
| Chili Powder | 1 t | |
| Monterey Jack Cheese, shredded | 2 1/2 c | |
| Recipe Name: Chive Mushroom Soup | Cooking Temp: | |
| Recipe Yield: 2 servings | Helpful Hints: | |
| Cooking Time: 25 minutes | ||
| INGREDIENTS | AMOUNTS | PROCEDURES |
| Finely chopped fresh mushrooms | 1 c |
In a saucepan, sauté mushrooms in butter until tender. Stir in flour, salt, and mustard until blended; gradually stir in broth. Bring to a boil; cook and stir for 2 minutes. Reduce heat; stir in the cream and chives. Cook 5 minutes longer or until heated through. |
| Butter or margarine | 1/4 c | |
| All-purpose flour | 2 T | |
| Salt | 1/4 t | |
| Ground mustard | 1/8 t | |
| Chicken broth | 1 c | |
| Half-and-half | 1 c | |
| Snipped chives | 2 T | |
| Recipe Name: Yogurt Parfait | Cooking Temp: | |
| Recipe Yield: 4 servings | Helpful Hints: | |
| Cooking Time: | ||
| INGREDIENTS | AMOUNTS | PROCEDURES |
| Unsweetened applesauce | 1 1/3 c |
Combine applesauce and 1 c of prunes. For each serving, in a 9 to 10 oz stemmed goblet, layer 1/4 c cereal, 1/4 c yogurt, 1/2 c applesauce prune mixture, and another 1/4 c yogurt. Top with 2 T cereal and garnish with a prune. Serve immediately, or refrigerate up to 4 hours before serving. |
| Pitted prunes | 1 c (about 6 oz) | |
| Natural wheat and barley cereal | 1 1/2 c | |
| Nonfat yogurt | 1 pint | |
| Prunes (for garnish) | 4 ea | |
