ADD A LITTLE ZEST. When a recipe calls for “zest” of a citrus fruit, it’s referring to the colorful outer part of the skin, not the inner white part, which is known as the pith. The zest contains all of the aromatic citrus oils & provides a hint of citrus tang to the recipe. A simple method of obtaining a fine zest is by rubbing the fruit against the smallest holes of a cheese grater.
RECIPE – A set of instructions for producing a certain dish.
STANDARIZED RECIPE – A set of instructions describing the way a particular establishment prepares a particular dish.
PORTION CONTROL – The measurement of portions to ensure that the correct amount of an item is served.
GRAM – The basic unit of weight in the metric system; equal to about 1/30 of an ounce.
LITER – The basic unit of volume in the metric system; equal to slightly more than a quart.
2 1/2 cups fresh OR frozen sugar snap peas
2 cups fresh OR frozen corn
1 small sweet red pepper, julienned
1/4 cup water
1 tbs butter OR margarine
1 tsp minced fresh dill OR 1/4 tsp dried dill
1/8 tsp salt, optional
1/8 tsp pepper
place peas, corn, red pepper & water in a saucepan; cover & cook over high heat for 2-4 minutes or until veggies are crisp-tender. drain. add butter, dill, salt if desired, & pepper; toss to coat.
8 servings
1 (6 oz) graham cracker crust
1 (14 oz) can creamy chocolate sweetened condensed milk
1/4 cup creamy peanut butter
1 (8 oz) container cool whip, thawed
in a lg bowl, combine sweetened condensed milk & peanut butter. mix well. fold in cool whip. spoon into pie crust. garnish as desired. freeze leftovers.
1 (14 5 oz) diced tomatoes, drained
2 tbs chopped fresh basil leaves
1 tbs extra-virgin olive oil
1 clove garlic, finely chopped
16 (1/2″ thick) slices baguette (about 6 oz), toasted
in a medium bowl, stir together tomatoes, basil, olive oil & garlic.
spoon mixture onto toasted bread slices. serve immediately.
makes 16 appetizers
2 cups whipping cream
1/2 cup caramel OR buttetscotch ice cream topping
1/2 tsp vanilla
1 (16 oz) prepared angel food cake
9 (1.4 oz) heath bars, chopped
in a bowl, beat cream just until it begins to thicken. gradually add the ice cream topping & vanilla, beating until soft peaks form. cut cake horizontally into three layers. place the bottom layer on a serving plate; spread with 1 cup cream mixture & sprinkle with 1/2 cup chopped candy. repeat. place top layer on cake; frost top & sides with the remaining cream mixture & sprinkle with remaining chopped candy. store in the refrigerator.
12-14 servings
1 (8 oz) pkg cream cheese
1/4 cup salsa
1/4 cup apricot preserves
1/4 cup sliced olives
1 tbs chopped fresh cilantro, if desired
assorted crackers, if desired
place block of cream cheese on serving plate with shallow rim.
mix salsa & preserves; spread over cream cheese. sprinkle with olives & cilantro. serve with crackers.
8 servings
1 (16 oz) can refried beans
1 (1.25 oz) taco seasoning mix
1 (8 oz) pkg cream cheese, softened
1 (4.5 oz) can green chiles
1 cup salsa
2 cups shredded lettuce
2 cups shredded cheddar OR mexican cheese (8 oz)
1 (2.25 oz) can sliced ripe olives (1/2 cup)
1 medium tomato, diced (3/4 cup)
tortilla chips, if desired
in a medium bowl, stir together refried beans & taco seasoning mix. spread mixture on a large platter.
in another medium bowl, stir together cream cheese & chiles. carefully spread over bean mixture.
top with salsa lettuce, cheese, olives, & tomato. refrigerate until serving time. serve with tortilla chips.
16 (1/2 cup) servings
1/3 cup flour
2/3 cup packed brown sugar
2 cups milk
2 egg yolks, beaten
2 tbs butter OR margarine
1 tsp vanilla
1 cup heavy cream, whipped
4-6 firm bananas, sliced
chopped walnuts, optional
in a medium saucepan, combine the flour & brown sugar; stir in milk. cook & stir over medium heat until thickened & bubbly; cook & stir 1 minute more. remove from heat. gradually stir about 1 cup of the hot mixture into the egg yolks (this is called tempering). return all to the saucepan. bring to a gentle boil; cook & stir for 2 minutes. remove from heat; stir in butter & vanilla. cool to room temp, stirring occasionally. fold in the whipped cream. layer 1/3 of the pudding in a 2-qt glass bowl; top with 1/2 of the bananas. repeat layers. top with remaining pudding. sprinkle with nuts, if desired. cover & chill at least 1 hour before serving.
8 servings
1 2/3 cup apricot nectar, divided
1 tbs dijon mustard
1/2 tsp salt
1 cup uncooked minute rice
2 tbs minced fresh parsley
8 thin slices ham lunchmeat
2 tbs maple syrup
in a saucepan over medium heat, combine 1 1/3 cups apricot nectar, mustard & salt. bring to a boil. stir in rice. remove from heat; cover & let stand 6-8 minutes or until the liquid is absorbed. add parsley & fluff with fork.
place about 1/4 cup rice mixture on each slice of ham. overlap two opposite corners of ham over rice mixture; secure with a toothpick.
in a large skillet over medium-high heat, combine syrup & remaining nectar; bring to a boil. add ham rolls; reduce heat. cover & simmer about 5 minutes, or until heated through, basting occasionally with sauce. remove toothpicks before serving.
4 servings
