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Due to popular demand, the FCS Department's Wednesday Lunch has posted recipes from our 2008 season:
British | Polynesian | Italian | Puerto Rican
NAME: Whiskey Chicken
PAN SIZE: 2 inch full size pan (20X12)
YIELD: 30 servings
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INGREDIENTS |
MEASURE |
METHOD |
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Chicken Pieces (Breast, Thigh and Legs) |
10 lbs. |
Rinse with cold water and dry with paper towel season to taste with salt and pepper In large skillet brown chicken pieces on both sides in butter for 15 minutes or until golden brown |
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Whiskey |
5 c. |
Add whiskey to browned chicken in skillet, cover and simmer for 30-35 min or until chicken is tender. Remove chicken when cooked and place on serving platter to keep warm. |
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Sauce: Use left over pan juices Water Mushrooms Green Onion |
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Blend in with mushrooms and pan juices and cook until onions are tender |
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Light Cream
Flour |
2 ½ c. |
Add to water, mushroom and onion mixtures in skillet Add flour to water, mushroom, onion and light cream mixture and heat until thick and bubbly and cook for no longer than 1 minute after it turns thick and bubbly. Then remove from heat |
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Lemon Juice Whiskey |
1/3 c. |
Add lemon juice to sauce |
NAME: Steak and Ale Pie, entree
PAN SIZE: individual pie crust, large sauté pan
YIELD: 12-18 (make 2 batches of meat mixture, should make about 25 pie crusts) PORTION SIZE: one pie
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INGREDIENTS |
MEASURE |
METHOD |
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Braising steak heat the oil in pan 3 different pans Onions, , Flour, 4 Tbs, add to oil/onion mix in pan and cook, stirring 2 minutes Dark beer, , Return meat to pan with the stock Thyme, , Bay leaves, , Salt and pepper, , Let mixture simmer 2 hours Mushrooms, Flour, all purpose, shortening Ice water, salt, , Portion into 3 oz balls for bottom crust and 1 oz for top crust. Roll out and place bottom crust in individual pie pan, put meat mixture into crust, roll out top crust and place on top, cut circle slits on top, use fork to flute sides. EggsRepeat for each pie |
6 lbs, Enough to cover bottom 6 36 oz 6 tsp fresh thyme leaves 3 a pinch 12 oz, 3 lb 6 oz , 2 lbs 7 oz, 1 ¾ -2 cups, 2 ½ tbsp 3, |
cut into one inch add steak to hot oil, fry until well browned, remove from pan with slotted spoon and set aside peeled and slice into strips, sauté in oil until well browned add to flour mix slowly, stirring constantly add to pan mixture add to pan mixture add to mixture and stir slice and add to mixture after 2 hours of simmering mix flour and shortening on low speed for one minute, using pastry knife or flat beater, scrape side of bowl and continue mixing until shortening is evenly distributed, 1-2 minutes dissolve salt in smaller amount of water, add to flour mixture, mix on low speed only until dough is formed, about 40 seconds. , beat and brush top of pastry shell |
NAME: Colcanon, hot dish
YIELD: 16 servings (Note: we will make 3 batches of this) PORTION SIZE: ½ cup
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INGREDIENTS |
MEASURE |
METHOD |
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Cabbage |
4 lbs |
Remove stump, cut into quarters and boil until tender |
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Potatoes |
4 lbs |
Peel and cut into smaller peices, place in boiling water until tender, about 20 minutes |
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Small green onions |
8 |
While potatoes and cabbage are boiling, chop the leeks and simmer on low milk about 7 minutes |
NAME: Sweet Peas COST/SVG: $0.28
Hot Foods
COOK TIME: 9-10 minutes SVG. UTENSILS: #8 dipper
COOK TEMP: Medium heat PAN SIZE: half (2 ½ in. deep)
YIELD: 30 PORTION SIZE: ½ c.
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INGREDIENTS |
MEASURE |
METHOD |
|
Frozen sweet peas Water |
2 (1 lb.) bags 2 Tb. |
Place peas in a large casserole dish. Add water and microwave on high heat for 5 minutes. Transfer the peas to a large saucepan. |
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Margarine Salt Dried chives |
4 Tb. 1 tsp. 1/3 tsp. ½ Tb. |
Add remaining ingredients to the peas. Bring to a simmer over high heat. Reduce heat to medium and cook 4 to 5 minutes. Keep warm for service. |
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NAME: Broccoli Sunshine Salad COST/SVG: $0.68
Salads
COOK TIME: - SVG. UTENSILS: #6 dipper
COOK TEMP: - PAN SIZE: half (2 ½ in. deep)
YIELD: 20 servings PORTION SIZE: 2/3 c.
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INGREDIENTS |
MEASURE |
METHOD |
|
Bacon |
1 (12 oz.) pkg. |
In a medium skillet, fry bacon until crisp. Let cool. |
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Miracle Whip Sugar Cider vinegar |
1 2/3 c. 3 Tb.+ 1 tsp. ¼ c.+2Tb.+2 tsp. |
Meanwhile, in a large glass or plastic bowl, mix Miracle Whip, sugar, and vinegar. |
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Broccoli flowerets Raisins Shredded Cheddar cheese Red onion, finely diced |
10 c. (about 1 ½ pounds) 1 c. 1 c. 1/3 c. |
Cut the stalks from the broccoli, keeping the green flowerets from the top. Chop the flowerets into 1 ½-inch pieces. Add chopped broccoli, raisins, cheddar cheese, and onion to the dressing. Crumble the bacon into small pieces and add to the salad as well. Toss everything together until evenly coated. Store covered in an air-tight plastic container in the green kitchen refrigerator. |
NAME: Fruit Salad COST/SVG: $0.69
Salads
COOK TIME: - SVG. UTENSILS: #6 dipper
COOK TEMP: - PAN SIZE: half (2 ½ in. deep)
YIELD: 30 PORTION SIZE: 2/3 c.
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INGREDIENTS |
MEASURE |
METHOD |
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Mandarin oranges Pineapple chunks Sliced peaches Maraschino cherries, drained and halved
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2 (24.5 oz.) cans 5 (20 oz.) cans 2 (10 oz.) jars |
Drain all fruits well, reserving 3 ¾ c. juice. Cut peach slices into thirds. Drain cherries on paper towels. |
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Vanilla pudding mix (cook kind) |
1 (5 oz.) pkg. + 1 (3.12 oz.) pkg. |
Cook pudding and reserved fruit juice until thick, over medium heat. Cool completely. |
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Bananas |
5 medium |
Slice bananas into pudding mixture to preserve color. Fold in the pudding mixture with bananas until all fruit is well coated. Cover with plastic wrap and chill for at least two hours before serving |
NAME: Treacle Tart (with shortcrust pastry) COST/SVG: $0.23
Desserts
COOK TIME: 25-30 minutes SVG. UTENSILS: pie server
COOK TEMP: 400° F PAN SIZE: 9-inch pie plate (served on individual dessert plates)
YIELD: 24 servings PORTION SIZE: 1 slice (from 8-slice pie)
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INGREDIENTS |
MEASURE |
METHOD |
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Fresh white bread Light corn syrup Molasses Lemon juice Prepared short crust pastry |
6 slices 2 c.+ 1 Tb. 3 Tb. 1 Tb. 3 pastries |
Tear the bread into pieces and place in blender. Pulse until fine crumbs form. Put the syrup and molasses into a saucepan with the bread crumbs and lemon juice. Heat over medium low heat, until melted and combined together. Cool. Roll the pastry dough out on a lightly floured surface, using a floured rolling pin, into a circle 2 inches larges than an upside down 9-inch pie plate. Fold pastry into quarters and place in pie plate. Unfold pastry and ease into the plate, pressing firmly against the bottom and side , being careful not to stretch the pastry. Trim the excess dough from the side of the plate and reserve. Evenly divide the cooled syrup mixture between the three pastry-lined pie plates. Roll out the dough trimmings and cut into long, narrow strips. Arrange them in a lattice pattern over the filling. Bake at 400 degrees for 25 to 30 minutes or until the pastry is lightly browned. Place on cooling racks to cool until service. |
NAME: Shortcrust Pastry (for treacle tart) COST/SVG: $0.09
Desserts
COOK TIME: - SVG. UTENSILS: pie server
COOK TEMP: - PAN SIZE: 9-inch pie plate
YIELD: 3 single crust pastries (24 slices of pie) PORTION SIZE: 1/8 of pie
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INGREDIENTS |
MEASURE |
METHOD |
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All-purpose flour Sugar Salt |
4 ½ c. 3 Tb. ¾ tsp. |
In large bowl, sift together flour, sugar, and salt. |
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Lard, chilled and cut into ¼-inch pieces Ice water |
1 c. + 2 Tb. 6 Tb. About 1 c. |
With a pastry blender, cut in the butter and lard until the mixture resembles small pebbles. Add the ice water, a couple tablespoons at a time, and toss the dough together with your hands. Add enough water so that the dough comes together into a ball. If the dough is crumbly, add more ice water until the dough particles adhere to each other. Divide the dough into three equal parts. Shape each part into a ball and wrap in plastic wrap. Allow to sit in the refrigerator for at least one hour or overnight. |
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NAME: Chocolate-dipped Shortbread COST/SVG: $0.27
Desserts
COOK TIME: 20 minutes SVG. UTENSILS: - (served on individual dessert plates)
COOK TEMP: 350° F PAN SIZE: - (served on individual dessert plates)
YIELD: 15 servings PORTION SIZE: 3 cookies
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INGREDIENTS |
MEASURE |
METHOD |
|
Butter, softened Sugar |
1 ½ c. ½ c. |
In large bowl, blend butter and sugar with electric mixer on medium speed until well mixed. |
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All-purpose flour |
4 c. |
Stir in flour. (If dough is crumbly, mix in 1 to 2 tablespoons more softened butter.) Form dough into a ball, wrap in plastic wrap, and refrigerate overnight. When ready to bake cookies, heat oven to 350° F. Roll dough 1/2 –inch thick on lightly floured surface. Cut into small 2x2- inch squares with knife. On ungreased cookie sheet, place cookies ½ inch apart. Bake about 20 minutes or until set. Check cookies at 18 minutes. (Cookies should be golden colored. Do not allow to overly brown in oven.) Immediately remove from cookie sheet to wire rack. Allow cookies to cool completely, about 1 hour. |
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Semi-sweet chocolate chips Shortening |
12 oz. 3 Tb. |
Lay sheets of waxed paper out on a counter. In large glass or plastic bowl, melt chocolate chips and shortening together in microwave. Microwave for about 30 seconds, then stir to ensure that the chocolate does not burn. Continue this way until the chocolate is melted. Dip each shortbread cookie in the chocolate, until half of the cookie is coated. Let the excess chocolate drip off, then lay on the waxed paper to set up. Allow cookies to sit for 1 to 2 hours for the chocolate to harden. Store cookies in air-tight containers at room temperature. |
NAME: Strawberry Trifle COST/SVG:
Hot Foods; Salads; Desserts
COOK TIME: - SVG. UTENSILS: Large Slotted Spoon
COOK TEMP: - PAN SIZE: 2 13X9 pans
YIELD: 36 Servings PORTION SIZE:
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INGREDIENTS |
MEASURE |
METHOD |
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Betty Crocker Super Moist cake mix White Instant vanilla pudding Milk |
2 boxes 4 c. |
Make according to box Put dry mix into a bowl Add Milk to dry pudding mix and blend until smooth and creamy or 2 minutes |
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Frozen Strawberries in light syrup (thawed) Frozen Whipped Topping (thawed) |
32 oz. 3 c. |
Layer cake, strawberries and pudding (in that order) in trifle bowl and refrigerate for at least 2 hours until chilled Before serving spread whipping cream on top of chilled mixture |
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Slivered Almonds (Toasted) |
½ c. |
After adding whipped cream sprinkle almonds on top |
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NAME: Hawaiian Burgers COST/SVG: $1.28
COOK TIME: 15-20 min SVG. UTENSILS: Spatula
COOK TEMP: Low Broil-Blue Kitchen Stove PAN SIZE: Full Pan
YIELD: 30 PORTION SIZE: 3 oz.
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INGREDIENTS |
MEASURE |
METHOD |
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MARINADE: GarlicVegetable Oil Soy Sauce Ketchup Vinegar Pepper |
2 minced cloves 1 cup 8 TBS 8 TBS 4 TBS 1 tsp |
Mix garlic, oil, soy sauce, catsup, vinegar, and pepper in a mixing bowl. |
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Ground Beef Pepper Pineapple Tidbits |
7 ½ pounds 1 tsp 5 cups drained |
Mix ground beef and pepper in large mixer to yield better quality patties. After mixing, shape into patties. Place 5-6 tidbits on top of patty. Place patties in glass dish; pour oil mixture over patties. Cover and refrigerate 3o minutes. Turning every 10 minutes. |
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Bacon Toothpicks __________________ Lettuce Tomato |
30 slices 30-40 ____________ |
After marinating, remove patties from dish and wrap a slice of bacon around the edge of the patty and secure with toothpick. Place on a broiler pan. Broil in Blue Kitchen Stove on the broil oven rack. Broil on low and watch carefully to avoid the pineapple burning. Make sure burger is cooked completely. Tear lettuce into patty-sized leaves. Slice tomatoes using slicer. |
Special Instructions: Batch cooking is necessary. Cook will prepare burgers as needed. Burgers will placed in a full pan. They are to be served on a bun with the diner’s choice of lettuce and/or tomato.
NAME: Hawaiian Baked Beans COST/SVG: $0.42
COOK TIME: 30 minutes SVG. UTENSILS: ½ cup scoop
COOK TEMP: 350 F PAN SIZE: Half pan
YIELD: 40 PORTION SIZE: ½ cup
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INGREDIENTS |
MEASURE |
METHOD |
|
Butter Green Pepper Onion Pineapple Pieces |
1 ½ cup and 1 TBS 2-3 medium coarsely chopped 1 ½ cups finely chopped 3-20 oz cans |
Drain off pineapple juice and save. Sauté green peppers, onions, and pineapple pieces in butter. Simmer for 5 minutes. |
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Pineapple Juice Vinegar Soy Sauce Ketchup Brown Sugar |
Juice remaining from can 2.5 TBS 5 TBS 2 cups and 2 TBS 1 cup 3 TBS |
Add pineapple juice mixed with vinegar, soy sauce, ketchup and brown sugar to sauté mixture and heat until bubbly. |
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Baked Beans |
20 cups or 6-28 oz. cans |
Add beans and place in a casserole dishes and bake at 350 degrees for 30 minutes. Refrigerate in a refrigerator by itself. |
NAME: Almond Seasoned Broccoli COST/SVG: $0.93
COOK TIME: 10 minutes SVG. UTENSILS: ½ cup scoop
COOK TEMP: Microwave: High/Stove top: med PAN SIZE: half pan
YIELD: 25 PORTION SIZE: ½ cup
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INGREDIENTS |
MEASURE |
METHOD |
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Frozen Broccoli Water Butter Almonds |
8-16 oz frozen broccoli bags 8 TBS 8 TBS 2 2/3 cups |
Batch cooking is necessary. Prepare 2-16 oz. bags (1 half pan) at a time. Cook more when needed. Place 4-16 oz bags into glass baking dish and add 4 TBS water. Cover with saran wrap. Heat in microwave for 5 minutes _________________________ Melt 4 TBS butter with 2/3 cup almonds in a Dutch oven. After broccoli is heated in microwave, add to butter and almond mixture. Coat broccoli in mixture and warm 5 minutes on medium to high heat covered. Place in half pan. |
Special Instructions: Batch Cooking necessary. Be sure to use a Dutch oven. Ask Dr. Ciak or Jessica where they are located. I would make 2 bags per microwave and Dutch oven unless 4 bags can fit into the microwave and the Dutch oven.
NAME: Zesty Tomato and Cucumber Salad COST/SVG: $0.85
COOK TIME: SVG. UTENSILS:
COOK TEMP: Refrigerate after prepared PAN SIZE: Cold salad will be dished out onto a salad plate
YIELD: 20 PORTION SIZE: ½ cup
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INGREDIENTS |
MEASURE |
METHOD |
Lemon-zest and juiceFresh Basil Leaves Flat Leaf Parsley Honey Salt Pepper Extra Virgin Olive Oil Garlic |
Zest* and Juice of 2 lemons 50-60 leaves ½ cup ¼ cup ¼ tsp ¼ tsp 2/3 cup 2 cloves |
Zest: Use a zester or cheese grater to grate the peel of the lemon. In a blender, combine lemon zest and juice with basil, parsley, honey and salt and pepper. While machine is running, pour in olive oil at a steady stream. Transfer dressing to a mixing bowl. Add poppy seeds on Wednesday. Add glove of garlic in cheesecloth for easy removal. Refrigerate. |
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Cucumber Poppy Seed Tomatoes Sweet Yellow Pepper |
3 cups chopped or 2 medium cucumbers chopped 2 TBS 8 Romas 3 peppers |
On day of Service: Chop cucumber into half inch pieces. Cut tomatoes into slightly smaller pieces. Finely chop sweet pepper and place all veggies into bowl. Add poppy seed to dressing and combine with chopped vegetables. Toss to coat. |
NAME: Banana Guava Pie COST/SVG: $0.40
COOK TIME: SVG. UTENSILS: Pie server
COOK TEMP: PAN SIZE:
YIELD: 2-10 slice pies PORTION SIZE: 1 slice
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INGREDIENTS |
MEASURE |
METHOD |
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Guava Nectar Lemon Juice Sugar Salt |
1 ¼ cups 1 TBS ½ cup ¼ tsp |
Combine guava nectar, lemon juice, sugar, and salt in a saucepan and bring to boil over low heat. |
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Cornstarch Water |
3 TBS 3 TBS |
In a small mixing bowl, mix cornstarch and water to a smooth paste then stir into saucepan mixture. Stir mixture until thickened and clear. Remove from heat and allow to cool. |
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Bananas Graham Cracker Crust Lime |
1 ½ cups 1 10-inch crust 1 lime |
Combine cooled mixture with sliced bananas and pour into crust. Slice lime and make lime twists. Garnish on side of pie. |
Special Instructions: *Produce recipes twice for yield of 20 slices*
Garnishing: Garnish with whipped topping and a twist of lime
NAME: Turtle Brownies COST/SVG: $0.22
COOK TIME: Given on box SVG. UTENSILS:
COOK TEMP: Given on box PAN SIZE:
YIELD: 24 PORTION SIZE: 3-2x2 in. brownies
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INGREDIENTS |
MEASURE |
METHOD |
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Egg Water Vegetable Oil Brownie Mix |
4 Eggs ½ cup 1 2/3 cups 2-18.4 oz mixes |
Follow directions according to the steps provided on the brownie mix box. Mix each box individually in a 9 x 13 pan. |
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Ingredients and directions were based on Betty Crocker’s 18.4 oz. Fudge Brownie Mix-if different box is purchased, please read directions!!! |
Special Instructions: Produce this recipe twice to yield 24-3, 2x2 inch brownies.
Garnishing: Garnish with chopped pecans and drizzled caramel topping in zig-zag direction over brownie.
Plating: Plate on dessert plate
NAME: Strawberry Meringue Tarts COST/SVG: $0.33
COOK TIME: 2.5 hours SVG. UTENSILS: Pie Sever
COOK TEMP: 225 F PAN SIZE:
YIELD: 32 shells PORTION SIZE: 1 shell
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INGREDIENTS |
MEASURE |
METHOD |
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Egg Whites Vanilla Cream of Tartar |
12 eggs whites 2 tsp 1 tsp |
Place eggs whites, vanilla, and cream of tartar in kitchen aide mixer, beat till light foam (foamy). |
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Sugar |
3 cup |
Gradually add sugar approximately 2 tbsp at a time while mixer continues to beat egg whites till all sugar is added and sugar is dissolved and whites are glossy and stand in stiff peaks. |
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Place brown paper on baking sheet and grease lightly. Drop 1/3 cup onto brown paper, using a table spoon spread to 3 inch diameter and form a depression (nest in center). Build up edges to form rims |
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Bake in preheated 225° F oven until firm and toothpick inserted in center comes out clean, about 1 to 1 1/2 hours. Turn off oven. Let stand in oven with door closed until cool, dry and crisp, at least 1 additional hour. Store in tightly sealed container. ___________________________ On Wednesday at 10:45, fill shells with 5-6 de-stemmed strawberries; add a dollop of cool whip and garnish with stemmed strawberry on top. Refer to pic. |
Special Instructions:
Garnishing: Garnish with a dollop of Cool Whip, 1 to 2 sliced strawberries, and mint leaf
Plating: Place on clear saucers
NAME: Tagliolini Verde Gratinati (Green Noodles with Cheese)
Hot Foods COST/SVG:
COOK TIME: 10 minutes SVG. UTENSILS:
COOK TEMP: 350 deg. F PAN SIZE: put in full size steam table pan
YIELD: 40 servings PORTION SIZE: 6-8 servings
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INGREDIENTS |
MEASURE |
METHOD |
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Salt Green (spinach) noodles |
To taste (dash) 5 lb. |
1. Bring 5 large pots of water to a rolling boil, one pot for each pound of noodles. Add salt and noodles. Follow package directions on package of noodles. Drain well and return to the large roaster pot. |
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Butter, melted Bolognese Sauce (premade) Besciamella Sauce (premade) |
10 Tbsp. 45 c. (amt. made from recipe) 3 3/4 c. |
2. Add butter and the sauces. (SEE NOTE BEFORE ADDING!) Stir sauces into noodles. Making sure all noodles are covered with sauce. |
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Besciamella Sauce (premade) Grated Parmesan Cheese Butter, melted |
1 ¼ c 2 ½ c. 10 Tbsp. |
3. Pour mixture into a buttered large chafing dish. Coat the top with reserved besciamella sauce. Sprinkle with cheese and remaining butter. |
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4. Bake at 350 deg. F until cheese is melted and golden, about 20-30 minutes. (SEE NOTE.) |
NAME: Bolognese Sauce COST/SVG:
Hot Foods
COOK TIME: 30 min. SVG. UTENSILS:
COOK TEMP: Simmer PAN SIZE: Dutch oven
YIELD: 45 cups PORTION SIZE:
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INGREDIENTS |
MEASURE |
METHOD |
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Onion Carrot Celery Ground turkey Ground beef |
5 5 5 stalks 2 ½ lb. 2 ½ lb. |
Process onions, carrots, and celery in a food processor or in a food grinder until coarsely ground. Mix thoroughly with ground turkey and ground beef. |
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Olive oil Margarine Salt pepper |
¾ cups 10 Tbs. 1 tsp 1 tsp |
Heat oil and butter in a Dutch oven. Add ground mixture and cook until brown, about 5 or 6 minutes, stirring constantly. Stir in salt and pepper. |
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Dry red wine Flour |
7 1/2 c. 5 Tbsp. |
Add wine to ground mixture and cook until almost evaporated. Stir in flour to thicken mixture after wine is almost evaporated. |
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Tomato sauce Beef broth |
11 ¼ c. 11 ¼ c |
Add tomato sauce and beef broth. Simmer, stirring occasionally, until thickened, about 30 minutes. |
Special Instructions:
This will have to be done in a large roaster with all 4 burners on. After sauce is done simmering, let cool, cover and place in refrigerator for future use in Green Noodles.
NAME: Pizza Dough/Calzone crust COST/SVG:
Hot Foods
COOK TIME: 60 min SVG. UTENSILS:
COOK TEMP: N/A PAN SIZE: large stainless mixing bowl
YIELD: 50 PORTION SIZE: about 7 oz.
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INGREDIENTS |
MEASURE |
METHOD |
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Flour, all-purpose Grated Parmesan Cheese Salt Sugar, granulated Nonfat dry milk |
5 lb 2/3 to 1 c 2 Tbs. ½ c. 3/4 c. |
Place flour, grated cheese, salt, sugar, and dry milk in mixer bowl. Mix on low speed, using dough hook. |
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Yeast, active dry Water, warm (110ºF) |
3 pkg. (1.5 oz) 1 ½ qt |
Soften yeast in warm water (110ºF) using thermometer in back cabinets. |
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Olive Oil |
½ c |
Add softened yeast and oil to dry ingredients. Mix on low speed to form dough. Continue kneading until smooth and elastic. Cover and let rise until double in bulk, about 2 hours. |
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Punch down dough by pulling the dough up on all sides, folding over the center and pressing down, then turning over in the bowl. Let rest 45 minutes. |
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Divide dough into 8 equal portions for calzones. |
Special Instructions: The dough should be made in the large mixer in the back of kitchen. After last step, calzones should be assembled and baked.
NAME: Creamy Polenta COST/SVG:
Hot Foods
COOK TIME: 60 minutes SVG. UTENSILS:
COOK TEMP: low PAN SIZE: half pan
YIELD: 32 servings PORTION SIZE:
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INGREDIENTS |
MEASURE |
METHOD |
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Whole milk Water Salt Rosemary |
18 c. 6 c. Dash 2 Tbs. |
1. SCALD milk, water, salt, and rosemary in large roaster pan with all four burners on stove on. |
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Coarse cornmeal Fine ground cornmeal |
4 ½ c. 4 ½ c. |
2. Gradually stir cornmeal into scalded milk on med-high heat with long handled wooden spoon. Stir constantly until mixture begins to pop. Let cook 3 minutes. |
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Mascarpone Parmesan Cheese pepper |
1 ½ c. 1 ½ c. 1 tsp |
3. REMOVE from heat and stir in mascarpone and Parmesan cheese. Season with pepper, and divide into half pans. Put in warming oven. |
Garnishing:
Garnish with shredded parmesan cheese and 1 tsp. rosemary.
NAME:
Hot Sides
COOK TIME: 30 minutes total SVG. UTENSILS: Large Spoon
COOK TEMP: 450 °F PAN SIZE: Large Heavy Roaster (back room) for sautéing, electric skillet for heating, half pan for serving
YIELD: 40 Servings PORTION SIZE: 1 cup
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INGREDIENTS |
MEASURE |
METHOD |
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Zucchini Celery White Onion |
7-10 lb 2.5 c. 5 c. |
Day 1: Slice zucchini and set aside; Slice celery in half moon shapes and mix with chopped onion. |
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Olive Oil |
1 1/4 cup (Or enough to coat vegetables) |
Pour oil over onion and celery mixture, coating all vegetables. Place mixture in metal cake pan. Sautee in oven for about 30 min at 450 ºF. (Stirring about every 5 to 10 minutes.) Add zucchini during last ten minutes (Do not over cook zucchini; you will want it to still be firm when you remove the mixture from the oven.) Let mixture cool 10 minutes and refrigerate in air-tight container(s). |
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Italian Diced Tomatoes, drained |
5 (14.5 oz) cans |
Day 2: Open tomato cans & drain; mix in with refrigerated mixture from Day 1. Heat mixture to 450 ºF in an electric skillet, then reduce heat and simmer for 15 minutes. (This will probably have to be done in 2 to 3 batches). |
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Salt Pepper |
Both to taste |
Add salt and pepper after heating mixture in electric skillet. Put heated mixture in two half pans, keeping extra pan warm in oven. |
NAME: Easy Vegetable Toss COST/SVG:
Salads
COOK TIME: 5 minutes SVG. UTENSILS: Lg. Spoon COOK TEMP: N/A PAN SIZE: half chafing
YIELD: 30 PORTION SIZE: ½ c.
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INGREDIENTS |
MEASURE |
METHOD |
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Frozen Broccoli Florets Frozen Cauliflower Florets Frozen Green Beans, ends trimmed Water |
2 lb 2 lb. 1 lb. 4 Tbsp. |
1. Microwave 1 lb. broccoli, 1 lb. cauliflower, and 1 lb. beans for five minutes in glass casserole dish with 2 Tbsp. water, or just until vegetables are crisp-tender. (Do not overcook.) Drain. Place vegetable mixture in large bowl. |
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Zesty Italian Dressing |
2 c. |
2. Add dressing, being sure to coat all vegetables. Refrigerate for 24 hours in covered plastic container |
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Red Pepper, cut into 1/2-inch-wide strips Shredded Parmesan Cheese |
2 large 2/3 c. |
3. ADD pepper and cheese just before serving. |
NAME: Italian Salad COST/SVG:
Salads
COOK TIME: 20 min SVG. UTENSILS: Tongs
COOK TEMP: N/A PAN SIZE: half pan
YIELD: 20 PORTION SIZE: ½ c. – ¾ c.
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INGREDIENTS |
MEASURE |
METHOD |
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Olive Oil White Wine Vinegar Salt Pepper |
1 c + 2 Tbsp. ½ - ¾ c 1 Tbsp. ¼ tsp. 1/8 tsp. 1/8 tsp. |
1. Whisk oil, vinegar, oregano, and garlic in small to med bowl and blend. Season dressing to taste with salt and pepper. Set in refrigerator to marinate overnight. |
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Chopped Romaine Lettuce Red Onion, very thinly sliced Sliced Black Olives Sliced Fresh Mushrooms |
40 oz. 3 c. 3 c. or 1 box |
2. Combine lettuce, red onion, olives, and mushrooms in large bowl. Pour dressing over; toss to coat. |
NAME: Blueberry Angel Food Cake Roll (Desserts) COST/SVG:
COOK TIME: 15 minutes SVG. UTENSILS: flat spatula
COOK TEMP: 350 deg. F PAN SIZE: 2 15 1/2 x 10 1/2 x1 inch jelly-roll pans for baking
YIELD: 16-20 Servings PORTION SIZE: 1 roll
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INGREDIENTS |
MEASURE |
METHOD |
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Angel Food Cake Mix Confectioners Sugar |
1 package ¼ c. |
Preheat oven to 350 degrees. Line jelly-roll pans with parchment paper or brown paper. Follow angel food cake package directions. Separate Cake into two separate jelly roll pans and spread evenly, cut through batter with knife to remove air bubbles and put in preheated oven. Dust lint free towels (in drawer in back room) with 1/8 c of confectioners sugar, save the rest for the end. After being removed from oven invert cakes AT once onto clean, lint-free dishtowels dusted with confectioners sugar and remove paper carefully. Starting at short end, roll up each cake with towel jelly-roll fashion. Cool completely (about 10 minutes). Unroll cakes and follow instructions for blueberry pie filling. |
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Blueberry pie filling |
1 can (21 oz.) |
Spread 1 c. to within 1 inch of edges on each cake. Re-roll and place seam-side down on serving plate. Dust the rolls when finished with the remaining confectioners sugar |
NAME: Raspberry Pistachio Biscotti COST/SVG:
Hot Foods; Salads; Desserts
COOK TIME: about 60 min. SVG. UTENSILS: tongs
COOK TEMP: 350, 325 deg. F PAN SIZE: baking sheet
YIELD: 25-30 PORTION SIZE: 1 biscotti
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INGREDIENTS |
MEASURE |
METHOD |
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all purpose flour baking powder |
2 + ¼ c. 2 tsp. ½ tsp. |
1. Preheat oven to 350°F. Line large baking sheet with dark parchment paper. Whisk flour, baking powder, and salt in medium bowl to blend. |
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sugar |
1 cup 3 large 2 Tbsp. 2.5 tsp. |
Using electric mixer, beat sugar, eggs, oil, and almond extract in large bowl until well blended. Add flour mixture and beat until smooth. |
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shelled raw unsalted natural pistachios |
3/4 cup 1 cup (5 oz.) 1/2 cup |
Stir in pistachios, dried berries, and 1/2 cup chopped white chocolate. |
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Drop dough by heaping tablespoonfuls in two 12-inch-long strips on prepared baking sheet, spacing strips 3 inches apart. Using wet fingertips, shape each strip into 3-inch-wide log, pressing evenly (logs may look slightly lumpy). |
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2. Bake logs until lightly browned and almost firm to touch, about 30 minutes. Cool logs on sheet 30 minutes. Reduce oven temperature to 325°F. |
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3. Carefully transfer logs to cutting board. Line same baking sheet with parchment paper. Cut each log crosswise into generous 1/2-inch-thick slices. Stand biscotti upright, spacing about 1/4 inch apart, in 3 rows on prepared baking sheet. Bake until pale golden (biscotti may be soft but will firm as they cool), about 20 minutes. Cool completely on baking sheet. |
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high-quality white chocolate (such as Lindt or Perugina) and/or 8 ounces bittersweet or semisweet chocolate, chopped |
8 ounces |
4. Line another large baking sheet with parchment paper. Place 8 ounces chopped white chocolate in medium glass bowl. Place 8 ounces chopped bittersweet chocolate in another medium glass bowl, if desired. Microwave separately on medium in 20-second intervals just until chocolate is soft to touch, about 40 seconds total (do not overheat or chocolate will burn or seize). Stir chocolate until smooth. |
NAME: Chocolate Chip Trifle COST/SVG:
Desserts
COOK TIME: 13 min SVG. UTENSILS:
COOK TEMP: 375ºF PAN SIZE:
YIELD: 24 PORTION SIZE: 1
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INGREDIENTS |
MEASURE |
METHOD |
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Chocolate Chip Cookie Dough |
2 package (18 oz.) |
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milk frozen non-dairy whipped topping, thawed |
4 c. 4 (3.4-ounce) package 4 (12-ounce) containers |
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Baked Cookies sliced fresh strawberries Pudding Mixture |
3 quarts |
1. Crumble 6 cookies. Sprinkle 3/4 of crumbled cookies on bottom of a deep 10-inch glass individual dishes or stem ware. Top with 1/3 of pudding mixture. Place strawberries over pudding. Stand remaining 10 cookies, face side out, along the inside of dish. Place remaining pudding mixture over strawberries. Top with remaining crushed cookies. Cover; refrigerate for 4 hours or overnight. |
Garnish: With remaining strawberries, if there are any
Plating: 10 inch glasses
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INGREDIENTS |
MEASURE |
METHOD |
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Pork Black Pepper Extra Virgin Olive Oil |
3 lbs 3 TBS 6 TBS |
Cube pork into ½ inch cubes. In large deep pot, heat olive oil on med heat. Add pork and pepper, and cook until lightly browned. About 15 mins. |
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Onion Green Pepper Minced Garlic |
3 cups 1.5 cups 3 tsp |
Finely dice onion and green peppers. Mince garlic. |
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Add onion, green peppers, and garlic to the meat and cook another 10 mins. Stirring often. Don’t let garlic burn!! |
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Tomato Paste Oregano Cilantro Tomato Sauce |
1.5 cups and 3 TBS 1.5 tsp 1.5 tsp 1.5 cups |
Add oregano, cilantro, and tomato sauce to meat mixture. Cook for 5 mins, stirring often. |
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Goya Sazon Pinto Beans Green Olives, sliced Water |
3 package 45ounces 1 cup 4.5 cups |
Stir in Sazon, pigeon peas, olives, and water. Bring to a boil. |
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Medium Grain Rice |
6 cups |
Stir in rice. Return to boil. Cover and lower heat. Let simmer for 20 mins. Stir thoroughly and continue to cook on low for about 15 to 20 mins or until rice is tender. |
NAME: Empanadas COST/SVG:
Entree
COOK TIME: SVG. UTENSILS:
COOK TEMP: PAN SIZE:
YIELD: 36 PORTION SIZE: 2 meat pies
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INGREDIENTS |
MEASURE |
METHOD |
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All purpose flour Salt Baking Powder Baking Soda Oil Veg or Canola Warm Water |
4 ½ Quarts (or 18 cups) 1/3 tsp 1 TBS 1TBS 1 ½ cups 6 cups |
Combine all dry ingredients in large bowl. Add all wet ingredients. Mix until all ingredients are incorporated. Possibly in stand mixer. |
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Divide dough into 6 equal balls. Wrap in plastic and let set for 15 mins or overnight. |
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Divide each ball into 12 pieces. Roll each piece on wax paper with a rolling pin into 4 inch circles. ( about the size of your palm) *** end of dough*** |
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Chicken |
6 lbs |
Bake chicken until done. Let cool and pull meat from bones. *** end of prep*** |
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Diced Onion Diced Green Pepper Minced Garlic Chopped Cilantro Chopped Mushrooms Tomato Paste Goya Sazon |
3 med 3 6 tsp ¾ cup ¾ cup 6 TBS 6 packages |
Sautee onion, green pepper, garlic, and cilantro. Combine mushrooms, tomato paste, chicken, and Goya Sazon in a pan and cook until all ingredients are cooked thoroughly. Let cool. *** End of Filling*** |
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Place 2 TBS of filling on half of the 4inch dough circle. Fold other side over the filling. Seal the edges of the empanada with fork. |
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Oil Veg or Canola |
6 cups |
Heat oil in pan. Fry empanadas for about 5 mins on each side until golden brown. Place of paper towel lined dish. |
Special Instructions: Dough can be made in batches. We will find something that is about 4 inches in diameter.
NAME: Fried Plantains COST/SVG:
Hot Side
COOK TIME: SVG. UTENSILS:
COOK TEMP: PAN SIZE:
YIELD: PORTION SIZE:
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INGREDIENTS |
MEASURE |
METHOD |
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Plantains |
13 plantains |
Peel all fruit. Slice at a slant so that you get about 6 pieces from each fruit. |
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Garlic Salt Salt Pepper Ground Oregano |
1 ½ TBS 1 ½ TBS 1 ½ TBS 1 ½ TBS |
Make seasoning mixture. Sprinkle onto all pieces of fruit. |
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Oil Veg or Canola |
2 cups |
Heat oil over medium heat. Add 4-6 pieces to hot oil. Pan fry until just begin to turn golden. Remove from hot oil. Let set on paper towels to drain oil. |
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Set on large cutting board. Using a rolling pin, press down firmly on each piece until they are flatten thin and elongated. About ¼ in thick. *** End of first part**** |
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Return fruit, 4-6 pieces to hot oil and continue to fry until they are golden brown. |
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Place fried plantains on paper towels to remove excess oil. |
NAME: Sautéed Zucchini COST/SVG:
Hot Side
COOK TIME: SVG. UTENSILS:
COOK TEMP: PAN SIZE:
YIELD: PORTION SIZE:
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INGREDIENTS |
MEASURE |
METHOD |
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Zucchini Onions, Large |
10 lbs 4 |
Cut zucchini and onions into ¼ inch slices. *** End of Prep*** |
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Butter Lemon Pepper |
8 TBS 4TBS |
Sautee onions in butter. Add zucchini and lemon pepper. Cook zucchini until it is cooked with firm but soft texture when poked with fork, about 5 minutes. |
NAME: Corn and Pico de Gallo COST/SVG:
Cold Side
COOK TIME: SVG. UTENSILS:
COOK TEMP: PAN SIZE:
YIELD: PORTION SIZE:
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INGREDIENTS |
MEASURE |
METHOD |
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Tomato Bell Pepper White Onions Minced Garlic Cilantro |
1 can 2 peppers 1 ¾ cups 3 TBS ¾ cup |
Dice finely all ingredients. Add together in a large bowl. Snip Cilantro with kitchen shears or chop along with other vegetables. |
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Lime Salt |
5 TBS ¼ tsp |
Pour lime Juice over the mixture. Stir. Add salt to taste. |
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Frozen Corn |
12 cups (3- 2 lb pkgs) |
Combine with vegetable mixture. Cover with plastic and let set over night. |
NAME: Polvorones COST/SVG:
Dessert
COOK TIME: 10 mins SVG. UTENSILS:
COOK TEMP: 350 degrees F PAN SIZE: Cookie sheet
YIELD: 60 -1 inch cookies PORTION SIZE: 3 cookies
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INGREDIENTS |
MEASURE |
METHOD |
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Sugar Oil Veg or Canola |
2/3 cups ½ cups |
Blend sugar slowly into oil. |
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Egg Butter Salt |
1 2 TBS 1/8 tsp |
Add egg, salt, and butter. Blend thoroughly. |
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Flour |
2 cups |
Blend in flour slowly and thoroughly |
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Portion out in tablespoons and roll dough into balls and put on cookie sheet. Bake for 10 mins at 350. Let cool completely. *** End of First part*** |
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Powdered Sugar |
2 cups |
Roll or dust cookies with powdered sugar. May have left over sugar. |
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Strawberries |
20 berries |
Fan berries. Place 1 per plate with 3 cookies. |
Special Instructions:
Garnishing: strawberries
Plating: 3 cookies and 1 berry
NAME: Chocolate Pie COST/SVG:
Dessert
COOK TIME: SVG. UTENSILS:
COOK TEMP: PAN SIZE:
YIELD: 3 pies PORTION SIZE: 1/8 pie
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INGREDIENTS |
MEASURE |
METHOD |
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Milk Chocolate Chips Kaluah |
6 cups 1 cup |
Place 2 Cups chocolate chips and 1/3 cup Kaluah in a double boiler over med heat. Melt together stirring continuously. Remove from heat. Repeat 2 more times to make 3 batches. |
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Vanilla Extract |
3 TBS |
Add vanilla extract. 1 TBS to a chocolate mixture. |
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Soft Silken Tofu Honey |
3 Blocks 3 TBS |
In a blender, combine 1 chocolate mixture, 1 block of tofu, and 1 TBS honey. Liquefy until smooth. |
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Chocolate Pie Crust |
3 |