Standardized Recipe Card

Recipe:

Mediterranean Greek Salad

Yield:

Pan size:
Ingredients

Portion size:

Temperature:
Weight

Measure

Cucumber
FetaCheese
BlackOlives
RomaTomatoes

1.5ea
6oz
4oz
10oz

SunDriedTomatoes

1oz

RedOnion

1/4

Prep
seededandsliced
crumbled
pittedandseeded

diced
Drained
sliced

Method:
1.
Inalargesaladbowl,tosstogetherthecucumbers,fetacheese,olives,romatomatoes,sundried

tomatoes,2tablespoonsreservedsundriedtomatooil,andredonion.Chilluntilserving.

Standardized Recipe Card

Recipe:

Mediterranean Greek Salad Dressing

Yield:

Pan size:

Portion size:

8 oz.

Temperature:

Ingredients

Weight

Measure

garlic

2cloves

minced

oregano

.166oz

dried

Dijonmustard

.0833oz

2oz

1teaspoonkoshersalt

.166oz

freshlygroundblackpepper

.0833oz

redwinevinegar

Prep

oliveoil

Method:
1. Blend all ingredients together and chill.

Standardized Recipe Card

Recipe: Taco Salad
Yield: 4

Portion size: 1

Pan size:

Temperature:

Ingredients

Weight

Measure

Prep

GroundRound
Redbellpepper
Salsa

12oz
16oz
16oz

Cilantro

2oz

RomaineLettuce

32oz

Plumtomato

16oz

Fresh,chopped
Chopped
Chopped

shreddedreducedfatsharpcheddarcheese 8oz

TortillaChips
8oz

greenonion
2oz

chopped

Method:
1.
Cookbeefandbellpepperinalargenonstickskilletovermediumhighheatuntilbeefisbrownedstirtocrumble.Add

salsabringtoaboil.Stirincilantrokeepwarm.
2.Place1cuplettuceoneachof4platestopwith1cupmeatmixture.Sprinkleeachservingwith1/2cuptomato,1/4cup
cheese,1/4cupchips,and1tablespoononions.

Standardized Recipe Card

Recipe: Cilantro Dressing
Yield: 4

Portion size: cup

Pan size:

Temperature:

Ingredients

Weight

Measure

Avocado
Greekyogurt
Water

.5
2
4

ea.
oz
oz

Cilantroleaves

oz

Garlic

ea

Salt

.0833

oz

LimeJuice
1
squeeze

Method:
1.
Pulseallingredientsinafoodprocessororblenderuntilsmooth.

Prep

clove

Standardized Recipe Card

Recipe:

Cobb Salad

Yield:

Pan size:

Portion size:

Temperature:

Ingredients

Weight

Measure

BlackForestHam
Eggs
romainelettuce

4
2
48

oz
ea
oz

watercress

16

oz

tomatoes

ea

avocado

1/2

ea

Prep
sliced
Hardboiled

chopped

seededanddiced
diced

chickenbreast
6
oz
diced
bluecheese
2
oz
crumbled

Method:
1.
Slicethehaminto1/2inchstrips.Sprayanonstickskilletwithcookingsprayandpreheatoveramediumhigh
heat.Addthehamtotheskilletandcookoverstirringfrequently,untilthehamiswarmedthroughandcrisped,3
to5minutes.Removefromtheheatandsetaside.

Removeanddiscardtheyolkfrom1ofthehardboiledeggs.Choptheremainingeggwhiteandwholeeggand
setaside.

Inalargebowltosstheromaineandwatercresswith2/3ofthedressing.Putthedressedgreensontoalarge
servingdish.Placethetomatoesontopformingarowdownthemiddle.Instripsoneithersideofthetomatoes
placetheavocado,chicken,cheese,dicedegg,andthecrispedhamontopofthegreens.Drizzlewiththe
remainingdressingandserve.

Standardized Recipe Card

Recipe:

Cobb salad dressing

Yield:

Pan size:

Portion size: 1
Temperature:

Ingredients

Weight

Measure

Prep

Oliveoil
redwinevinegar
lemonjuice

1.5
1
.5

oz
oz
oz

dijonmustard

.5

oz

worcestashatiresauce

.5

oz

garlic

ea

minced

oz
oz

salt
.041
blackpepper
.041

Method:
1. Blend all ingredients together and serve.

Standardized Recipe Card

Recipe:

Strawberry Salad

Yield:

Portion size:

Pan size:

Temperature:

Ingredients

Weight

Measure

ramennoodles
almonds
sunflowerseeds

1
2
2

pkg
oz
oz

butter

oz

romainlettuce

ea

babyspinach

oz

Prep
crushed,flavorpacketdiscarded
sliced

melted
washedanddried

strawberries
16
oz
hulledandsliced
Parmesancheese
8
oz
grated

Method:
1.
Preheattheovento400degreesF.Inasmallbowl,mixtheramennoodles,almonds,sunflowerseedsand
meltedbutter.Transfertoabakingsheetandtoastintheoven,stirringoccasionally,untilbrowned,about10
minutes.Removefromtheovenandsetasidetocool.

Tearthelettuceandcombinewiththespinach,strawberriesandcheeseinalargesaladbowl.

Forthedressing:Dissolvethesugarinthevinegar.Combinetheoil,paprika,saltandgarlicandthenaddtothe
sugarvinegarmixture.Mixwellandstoreintherefrigeratoruntilreadytoserve.

Justbeforeserving,sprinklethecrunchytoppingoverthesaladgreenandtossthesaladwithenoughdressingto
coatthegreens.

Standardized Recipe Card

Recipe:

Strawberry salad dressing

Yield:

Pan size:

Portion size: 1
Temperature:

Ingredients

Weight

Measure

Prep

Sugar
Redwinevinegar
vegetableoil

6
4
6

oz
oz
oz

paprika

.0833

oz

salt

.0833

oz

garlic

ea

minced

Method:
1. Blend all ingredients together

Standardized Recipe Card

Recipe:

Garlic bread

Yield: 16

Portion size:

Pan size:

Temperature:

Ingredients

Weight

Measure

garlic
butter
extravirginoil

16
4
4

ea
oz
oz

crustybread

loafs

romanocheese

oz

Prep
crushed

grated

Method:
1.
Combinegarlic,butter,andoilinamicrowavesafedishorinasmallsaucepan.Heatgarlicandbutterandoilin
microwavefor1minuteorinasmallpotovermoderatelowheatfor3minutes.

Toastsplitbreadunderbroiler.Removebreadwhenitistoastedgoldenbrownincolor.Brushbreadliberallywith
garlicoil.Sprinklewithcheese,ifusing,andparsley.Ifyouaddedcheese,returntobroilerandbrown30seconds.
Cutintochunksandserve.

Standardized Recipe Card

Recipe:

Buffalo Chicken panini

Yield:

Portion size:

Pan size:

Temperature:

Ingredients

Weight

Measure

Prep

breadslices
chickenbreast
buffalochickensauce

8oz
6oz
8oz

shredded

mozzarella

8slices

mayonnaise
sourcream
buttermilk
driedparsley
drieddill
driedchives
salttotaste

Method:
1.
Mix together

4oz
4oz
2oz
.0833oz
.0833oz
.0833oz

the chicken, buffalo sauce, and blue cheese.

1. Working one sandwich at a time, spray the bread lightly with cooking spray. Place
one piece of bread sprayed side down in the panini maker and top with half the
buffalo chicken mix.
2. Place the other piece of bread (sprayed side up) on the sandwich and close the
press.

3. Plug in the panini press and let the sandwich cook, taking out when the light turns
green.

4. Inasmallbowl,whiskalloftheingredientstogether.
5. Storethedressinginanairtightcontainerandrefrigerateforuptotwoweeks.

Standardized Recipe Card

Recipe:

Slow cooker chicken salad sandwich

Yield:

Portion size:

Pan size:

Temperature:

Ingredients

Weight

Measure

bonelesschicken
yellowonion
celery

1lb
2oz
4oz

mayonnaise

6oz

salt

.0208oz

pepper

.0208oz

Prep

diced

diced

Method:
1.
Combinechicken,onion,andceleryinyourslowcookerandcookfor4hourson"low"settingor

untilchickeniscookedthroughandtender.(Idon'taddanyliquidtomyslowcookerbecausethe
chickenandveggiesreleasealotofitwhilecooking,butifyourslowcookerishighpoweredand
you'reworriedaboutburningthechicken,addasplashofchickenbroth.)

Shredchickenwithaforkandcooltoroomtemperature.

Addchickentoabowlandmixwithmayonnaise,salt,andpepper.

Spoonontocroissantsandserve!

Standardized Recipe Card

Recipe:

Crispy chicken wrap

Yield: 4

Portion size:

Pan size:

Temperature:

Ingredients

Weight

Measure

Prep

Tysoncrispychickenstrips
Smallmultigrainedtortillas
ranchdressing

20oz
4ea

lettuceleaves

4ea

tomatoslices

4ea

cheddarcheese

8ea

thinlysliced

mayonnaise
4oz
sourcream
4oz
buttermilk
2oz
driedparsley
.0833oz
drieddill
.0833oz
driedchives
.0833oz
salttotaste

Method:
1.
. Bake 8 Tyson Crispy Chicken Strips according
strips for another use.

small

to package directions. Save any remaining

2. Once chicken is cooked, cut each strip in half lengthwise. Lay one piece of chicken on each
tortilla.
3. Drizzle each snack wrap with Ranch dressing or BBQ sauce. Layer the lettuce, tomatoes and
cheese over the top.
4. Roll up the tortillas around the fillings. Serve immediately.

Standardized Recipe Card

Recipe:

BLT sandwich

Yield:

Pan size:

Portion size:

Temperature:

Ingredients

Weight

Measure

Prep

bacon
whitebread
iceberglettuce

12ea
8ea
8ea

sliced

tomatoes

8ea

mayonnaise

4oz

sliced

Method:

1.
Cookbaconuntilcrispy,thendrainonpapertowels.Toastthe8slicesofbread.

Spread1tablespoonmayooneachsliceoftoastedbread.(Moreorless,to
taste).Add1sliceoflettuceto4piecesofmayospreadedtoast.Add2slicesof
tomatoontopoflettuce.Arrange3slicesofbaconevenlyontopoftomato.
(Breakbaconslicesinhalftofit,ifneeded.).Add1sliceoflettuceontopofbacon.
Puttheremaining4piecesofmayospreadedtoastontoptofinishthe
sandwiches.

Standardized Recipe Card

Recipe: Homemade black pepper chips
Yield:

16

Pan size:

Portion size:
Temperature:

Ingredients

Weight

Measure

Yukongoldpotatoes
vegoil
kosersalt

14ea

blackpepper

Prep

forfrying

Method:
1.
Washandcleanthepotatoesincoldrunningwater.Usingamandoline,orvegetablepeeler,finelyslicethe
potatoesintochips.Dropthechipsintoabowloficewaterasyouworktopreventthemfromgoingbrown.This
willalsoremoveanyexcessstarch.

InaheavyDutchoven,heatoilto400degreesF(useathermometertokeepthetempright!).Whenit'shot
enough,laythepotatoesonbakingsheetlinedwithpapertowels,andblotthemwithmorepapertowelstodry.

Lowerbatchesofpotatoesintotheoilusingaspatula.Theywillfryveryquicklystirwithaheavymetalspoonas
theyfrytogetthemtobethe"kettle"style.Removewithaslottedspoonwhenthey'reniceandgoldenandcrisp,
about5minutes.Immediatelysprinkleonsaltandlotsofblackpepper.Repeatwiththerestofthepotatoes!
Serveverysoonafterfrying.

Standardized Recipe Card

Recipe:

Tomato and basil soup

Yield:

10

Pan size:

Portion size: 16 oz
Temperature:

Ingredients

Weight

Measure

tomatoes
tomatojuice
freshbasilleaves

10ea
64oz
35ea

heavywhippingcream

20oz

butter

4oz

Prep
peeled,seeded,diced

Method:
1. 1.
Placetomatoesandjuiceinastockpotovermediumheat.Simmerfor30minutes.

Pureethetomatomixturealongwiththebasilleaves,andreturnthepureetothestockpot.
1. Placethepotovermediumheat,andstirintheheavycreamandbutter.Season
withsaltandpepper.Heat,stirringuntilthebutterismelted.Donotboil.

Standardized Recipe Card

Recipe:
Yield:

Sweet corn soup

10

Pan size:
Ingredients

Portion size:

16 oz

Temperature:
Weight

Measure

Prep

mediumcorncob
blackpepper
celery

5ea
.417oz
.8333oz

springonions

.8333oz

oliveoil

.8333oz

water

80oz

chopped
chopped

cornstarch
salt

Method:

1.25oz

2. boil the corn cobs. scrape the corn kernels from the cob. reserve some of the corn
kernels aside, about 2 tbsp.
3. blend the remaining corn kernels with some water to a smooth paste.
4. heat oil or butter in a pan. saute the spring onions if using them till they become
transparent.
5. add the chopped celery and saute for a minute. add the corn paste and stir. add
water or milk+water or veg stock. stir and allow the soup to come to a boil.
6. now add the black pepper & salt & the remaining corn kernels. stir & simmer for 2-3
minutes.
7. add the corn flour paste. stir and simmer for 2-3 minutes more till the soup thickens
and the corn flour gets cooked.
8. check the seasoning and serve hot sweet corn soup.
9. garnish sweet corn soup with some chopped celery or spring onions greens.

10.the sweet corn soup goes very well with some garlic or toasted bread.

Standardized Recipe Card

Recipe:

French onion soup

Yield:

10

Pan size:
Ingredients

Portion size:

16 oz

Temperature:
Weight

Measure

unsaltedbetter
onions
garlic

8oz
8ea
4ea

bayleaves

4ea

thymesprigs

4ea

redwine

16oz

Prep

sliced

chopped

allpurposeflour
3oz

beefbroth
128oz

baguette
2

sliced
gruyere
16oz

Method:
1.
Meltthestickofbutterinalargepotovermediumheat.Addtheonions,garlic,bayleaves,thyme,andsaltand
pepperandcookuntiltheonionsareverysoftandcaramelized,about25minutes.Addthewine,bringtoaboil,
reducetheheatandsimmeruntilthewinehasevaporatedandtheonionsaredry,about5minutes.Discardthe
bayleavesandthymesprigs.Dusttheonionswiththeflourandgivethemastir.Turntheheatdowntomedium
lowsotheflourdoesn'tburn,andcookfor10minutestocookouttherawflourtaste.Nowaddthebeefbroth,
bringthesoupbacktoasimmer,andcookfor10minutes.Season,totaste,withsaltandpepper.

Whenyou'rereadytoeat,preheatthebroiler.Arrangethebaguetteslicesonabakingsheetinasinglelayer.
SprinklethesliceswiththeGruyereandbroiluntilbubblyandgoldenbrown,3to5minutes.

LadlethesoupinbowlsandfloatseveraloftheGruyerecroutonsontop.

Alternativemethod:Ladlethesoupintobowls,topeachwith2slicesofbreadandtopwithcheese.Putthebowls
intotheoventotoastthebreadandmeltthecheese.

Standardized Recipe Card

Recipe: Cauliflower soup
Yield:

10

Pan size:
Ingredients

Portion size: 16 oz
Temperature:
Weight

Measure

Prep

cauliflower
carrot
celery

1ea
1ea
2oz

brokenintoflorets
shredded

water

20oz

chickenbullioncube

.333oz

butter

1.5oz

chopped

allpurposeflour
salt
pepper
2%milk
cheddarcheese

1.5oz
.125oz
.0208oz
16oz
4oz

Method:
1.
Inalargebowl,combinethecauliflower,carrot,celery,waterandbouillon.Bringtoaboil.Reduceheatcover
andsimmerfor1215minutesoruntilvegetablesaretender(donotdrain).
Inanotherlargesaucepan,meltbutter.Stirintheflour,saltandpepperuntilsmooth.Graduallyaddmilk.
Bringtoaboilovermediumheatcookandstirfor2minutesoruntilthickened.Reduceheat.Stirinthe
cheeseuntilmelted.Addhotpeppersauceifdesired.Stirintothecauliflowermixture.

Standardized Recipe Card

Recipe:

Broccoli Cheddar cheese

Yield:

10

Pan size:

Portion size:

16 oz

Temperature:

Ingredients

Weight

Measure

Prep

broccoli
creamofchicken
milk

30oz
3ea
24oz

cooked

cheddarcheese

48oz

shredded

Method:
1.
Combinefirst3ingredientsinapot.Heatuntilwarm.Addthecheese,stirandcookuntilthecheeseismelted
&mixtureishot.Addextramilkifyouwantathinnerconsistency.

Standardized Recipe Card

Recipe:

Dinner rolls

Yield: 10

Portion size: 1

Pan size:

Temperature:

Ingredients

Weight

Measure

Prep

warmwater
activedryyeast
butter

8oz
.75oz
4oz

granulatedsuger

4oz

eggs

3ea

salt

.5oz

melted

allpurposeflour

32oz

Method:

Inalargebowlcombinewarmwaterwithyeastand1
teaspoonsugar.Setasidefor510minutes.Usingyourmixer
withthedoughhookattached,combinebutter,sugar,eggs
andsalt.Addintheyeastmixtureandmixtocombine.Add
flour,1cupatatime,mixingbetweeneachcup.Whenthe
doughstartstopullawayfromthesidesofthebowl,youve
addedenoughflour.Youshouldneedabout4cupstotal,give
ortakealittle.Placethedoughonalightlyflouredclean
workingsurfaceandkneadforaminuteortwo.Dividethe
doughinto24eachpieces,thenrolleachpieceintoasmooth
roundball.Preparea13x9inchbakingdishbylightly
greasingit.Placethedoughballsintothepan,leavingequal
spacebetweeneachroundball.Covertherollsandletthem
riseforabout6090minutes,oruntildoubled.Preheatyour
ovento375F.Bakefor1518minutes,oruntiltherollsare
goldenbrown.
1.

Standardized Recipe Card

Recipe: Asian Style Roll ups
Yield: 20

Portion size: 1

Pan size:

Temperature:

Ingredients

Weight

Measure

Prep

Lasagnarollups
asianstylevegetablestirfry
teriyakisauce

20ea
5pkg
40oz

frozen

chickenbreast

80oz

diced,frozen

Method:
1.

Preheat
ovento400F

2.
Arrange
lasagnarollupsinbakingdish.

3.
Saut
vegetablesaccordingtopackagedirections.

4.
Stir
interiyakiglazeandchicken.Pourmixtureoverrollups.

5.
Cover
looselywithfoilandbake1hour

Standardized Recipe Card

Recipe:

Baked Chicken sandwich with peppers and onions

Yield:

20

Pan size:

Portion size: 1
Temperature:

Ingredients

Weight

Measure

roastedpepperandonions
garlic
brownsugar

80oz
5cloves
2.5oz

ovenbakedchickenbreast

20breasts

ciabattabuns

20buns

provolonecheese

20slices

Method:
1.
Prepare
peppersandonionsaccordingtopackageinstructions.

Prep
frozen
chopped

prepared
split

2.
Stir
garlicandbrownsugarintopeppersandonions.

3.
Toast
delibunorciabattaandmakeasandwichwithchicken,peppers&onionsandprovolone
cheese.

Standardized Recipe Card

Recipe:

Chicken quesadilla stacks

Yield:

20

Pan size:

Portion size: 1
Temperature:

Ingredients

Weight

Measure

Prep

tortillas
firegrilledchickenbreaststrips
cheddarcheese

30ea
80oz
80oz

roastedzuchinniandonions

80oz

chunkysalsa

40oz

sourcream

20oz

shredded

Method:
1.

Preheat
ovento350F.

2.
Toast
tortillasonbothsidesfor12minutesonpreheatedgrillorskillet.

3
Place
firsttortillaonbakingsheetlightlysprayedwithvegetableoil.

4.
Top
withchickenand1/2cupofcheeseandcoverwithsecondtortilla.

5.
Arrange
peppers,onionsandremainingcheeseovertortilla.Topwithlasttortilla.

6.
Bake
710minutesoruntilcheeseismelted.

7.
Garnish
withsalsaandsourcream.

Standardized Recipe Card

Recipe:

Chicken tortellini saute

Yield: 20

Portion size:

Pan size:

Temperature:

Ingredients

Weight

Measure

Prep

oliveoil
onion
zucchini

5oz
5ea
5ea

cutintowedges

ovenroastedchickenbites

2.5bag

sixcheesetortellini

2.5bag

spinach

80oz

cutintoinchpieces

chopped

cherrytomatoes
parmesancheese

40oz
20oz

halved
shredded

Method:
1.

Saute
onion,zucchiniandchickeninoliveoilovermediumhighheatfor68minutes.

2.
Stir
inspinach,tomatoesandtortelliniandcookanadditional68minutes,

3.
Sprinkle
withherbsandcheese.

Standardized Recipe Card

Recipe:

Luau Hawaiian Burger

Yield:

20

Pan size:

Portion size:

Temperature:

Ingredients

Weight

Measure

Prep

freshpineappleslices
swisscheesesliced
slicedham

20ea
20ea
20ea

sweetandsoursauce

80oz

ciabattabuns

20ea

groundbeef

120oz

Method:
1.
Arrange
toppingsoverpreparedburgerandserve

Standardized Recipe Card

Recipe:

The baked potato

Yield:

Pan size:

Portion size: 1
Temperature:

Ingredients

Weight

Measure

Prep

largerussetpotato
canolaoil
koshersalt

5ea

Method:
1.
Heatovento350degreesandpositionracksintopandbottomthirds.Washpotato(orpotatoes)thoroughly
withastiffbrushandcoldrunningwater.Dry,thenusingastandardforkpoke8to12deepholesalloverthe
spudsothatmoisturecanescapeduringcooking.Placeinabowlandcoatlightlywithoil.Sprinklewithkosher
saltandplacepotatodirectlyonrackinmiddleofoven.Placeabakingsheetonthelowerracktocatchany
drippings.

Bake1houroruntilskinfeelscrispbutfleshbeneathfeelssoft.Servebycreatingadottedlinefromendtoend
withyourfork,thencrackthespudopenbysqueezingtheendstowardsoneanother.Itwillpoprightopen.But
watchout,therewillbesomesteam.

Standardized Recipe Card

Recipe:
Yield:

Roasted Parmesan garlic cauliflower

5

Pan size:

Portion size:

Temperature:

Ingredients

450

Weight

Measure

Prep

garlic
oliveoil
cauliflower

1.5oz
1.5oz
1ea

minced

Parmesancheese

2.66oz

saltandpeppertotaste

Method:
1.

1.
2.
3.
4.
5.
6.
7.

Preheatovento450degrees.
Greaselargecasseroledish.
Placeoliveoilandgarlicinlargeresealablebag.
Addcauliflowerandshaketomix.
Pourintopreparedcasseroledish.
Bakefor20to25minutes,stirringhalfwaythrough.
TopwithParmesanandparsleyandbroilfor3to5minutesuntilgolden
brown

Standardized Recipe Card

Recipe:

Basic mashed potatoes

Yield:

Pan size:

Portion size:

Temperature:

Ingredients

Weight

Measure

Prep

bakingpotatoes
butter
milk

24oz
1oz
8oz

washedandpeeled

saltandpepper

Method:
1.
Bringapotofsaltedwatertoaboil.Addpotatoesandcookuntiltenderbutstillfirm,about15minutes

drain.
1. Inasmallsaucepanheatbutterandmilkoverlowheatuntilbutterismelted.Usingapotato
masherorelectricbeater,slowlyblendmilkmixtureintopotatoesuntilsmoothandcreamy.
Seasonwithsaltandpeppertotaste.

Standardized Recipe Card

Recipe:
Yield:

Cindys coleslaw recipe

5

Pan size:

Portion size:

Temperature:

Ingredients

Weight

Measure

Prep

coleslawmix
mayonnaise
whitesugar

8oz
4oz
1oz

cidervinegar

.5oz

onionpowder

.041oz

saltandpeppertotaste

Method:
1.
Placecoleslawmixinalargebowl.Combinemayonnaise,sugar,vinegar,onionpowder,salt,and

pepperinasmallbowl.Pourmayonnaisemixtureovercoleslawmixandtosstocoat.Refrigerateforat
least30minutesservewithaslottedspoon.

http://allrecipes.com/recipe/223409/cindys-coleslaw/?internalSource=staff%20pick&referringId=1668
0&referringContentType=recipe%20hub

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Recipe:

Chocolate chip cookies

Yield:

Pan size:

Portion size: 1
Temperature:

Ingredients

Weight

Measure

Prep

margarine
powderedsugar
flour

8oz
4oz
21oz

salt

.0416oz

chocolatechips

8oz

Method:
1. Mix margarine and powdered sugar. Add flour and salt. Mix in chocolate chips. Drop by teasoiins fullk
on ungreased cookie sheet. Bake at 375 deg for 7-8 min. Dust with powdered sugar.

Fourth grade cook book

Standardized Recipe Card

Recipe:
Yield:

Monkey bread
5

Pan size:

Portion size:

Temperature:

Ingredients

Weight

Measure

Prep

sugar
tubeofbiscuits
cinnamon

8oz
3
.5oz

Method:
1. Preheat oven to 350 degree F. Open biscuits and cut into quarters. Put biscuits in bag with cinnamon
and sugar. Seal tightly and shake it up. Empty biscuits into a non-stick or greased bundt pan. Bake for
approx 20 min. After baking, cool in pan for 10 min. Finally, flip onto a plate.
Fourth grade cook book

Standardized Recipe Card

Recipe:

Coffee can ice cream

Yield: 5

Portion size: 1

Pan size:

Temperature:

Ingredients

Weight

Measure

Prep

wholemilk
vanilla
sugar

8oz
.166oz
.5oz

crushedice

salt

smallcoffeecan

largecoffeecan

Method:
1. Combine milk, vanilla, and sugar in small coffee can. Snap cover on. Put small can into large one. Fill with
ice and snap cover on. Roll can back and forth with hands or foot until thick, about 20 minutes. Freeze
2-3 hours
Fourth grade cook book

Standardized Recipe Card

Recipe: Chocolate Covered Strawberries
Yield: 8

Portion size: 1

Pan size:

Temperature:

Ingredients

Weight

Measure

Prep

chocolatechips
strawberries
sprinklesforgarnish

4oz
16ea

Method:
1. Wash strawberries
melt chocolate in microwave in 10 second increments
dip strawberry in chocolate and place on wax paper
put sprinkles on top (optional)
let harden for 10-15 minutes