Cassandre's Dietetics E-Portfolio
Maple Dijon Chicken (lunch and doctor’s lounge)Yields 144 Servings (96 for lunch, 50 for dr.’s lounge) ? Size: 1 Chicken quarter or Breast Chicken Ingredients: 146 Mixed chicken pieces 1/2 c garlic salt Fresh cracked pepper Sauce Ingredients:13 1/2 cup pure Maple syrup 6 ? c balsamic vinegar 13 1/2 cup Dijon mustard Directions:1) Preheat oven to 3302) Season chicken with garlic salt and pepper and place in full size serving pans. 3) Cook chicken uncovered for about 20-25 min for breasts and 30 minutes for thigh/leg combo.4) Combine maple, balsamic, and Dijon in a small bowl and whisk until smooth. Pour over the chicken, making sure the chicken is covered. (save about 1/3 of the sauce to serve on the side)5) Cover chicken with foil and cook for an additional 20-25 minutes Maple Dijon Chicken (dinner serving)Yields 36 Servings ? Size: 1 Chicken quarter or Breast Chicken Ingredients: 36 mixed chicken pieces 1T plus 1 tsp garlic salt Fresh cracked pepper Sauce Ingredients:2 1/4 cup pure Maple syrup 1 c plus 2 T balsamic vinegar 2 1/4 cup Dijon mustard Directions:1) Preheat oven to 3302) Season chicken with garlic salt and pepper and place in full size serving pans. 3) Cook chicken uncovered for about 20-25 min for breasts and 30 minutes for thigh/leg combo.4) Combine maple, balsamic, and Dijon in a small bowl and whisk until smooth. Pour over the chicken, making sure the chicken is covered. (save about 1/3 of the sauce to serve on the side)5) Cover chicken with foil and cook for an additional 20-25 minutes Kale and Adzuki BeansYields 72 servings (48 lunch, 24 for dinner, 24 dr.’s lounge )Ingredients: 16 cups red beans 1 cup olive oil 32 cloves garlic, peeled and crushed 95 cups roughly chopped kale ~ 12 lbs 2 cups water 4 cup tamari 1/3 cup ground cumin 1/3 cup ground coriander salt and pepper to tasteDirections:1) Heat olive oil in tilt skillet over medium heat, and saute garlic in olive oil about 1 minute. Mix in kale and water (a little at a time.) Season with tamari, cumin, and coriander. Thoroughly blend in red beans. Reduce heat to low, cover, and simmer about 20 minutes, until kale is tender. Season with salt and pepper.2) Reheat the day of serving in the steamer.Wild Rice Pilafyields 96 servings (66 servings for lunch, 30 servings dr.’s lounge)Ingredients:? cups olive oil 8 cups chopped onion 8 cups carrots, chopped8 cups celery, chopped 16 cloves garlic, minced 7 quarts Vegetable Broth 12 cup uncooked wild rice blend1 cup chopped fresh parsley Directions: 1) Heat the oil in a 12-inch tilt skillet over medium heat. Add the onion, carrots, celery and garlic and cook until the vegetables are tender.2) Stir the broth and wild rice in a pan and place in steamer, covered. Cook for 20 minutes.3) Stir in the vegetables. Cover and cook for another 15 minutes or until the rice is tender. Sprinkle with the parsley.Wild Rice Pilaf (dinner serving)yields 24 servings Ingredients:2 tablespoon olive oil 2 cups onion, chopped 2 cups carrots, chopped 2 cups celery, sliced 4 cloves garlic, minced 7 c (1 3/4 quarts) Vegetable Broth 3 cup uncooked wild rice blend1/4 c chopped fresh parsley Directions: 1) Heat the oil in a 12-inch tilt skillet over medium heat. Add the onion, carrots, celery and garlic and cook until the vegetables are tender.2) Stir the broth and wild rice in a pan and place in steamer, covered. Cook for 20 minutes.3) Stir in the vegetables. Cover and cook for another 15 minutes or until the rice is tender. Sprinkle with the parsley.Roasted Garlic Cauliflower 144 servings (72 lunch, 30 dinner, 42 dr’s lounge) 3 cup minced garlic 4 1/2 cup olive oil 24 large heads cauliflower, separated into florets (31 #) 8 cups grated Parmesan cheese salt and black pepper to taste 1 1/2 cup chopped fresh parsleyPrep Directions:1) Prepare Cauliflower in advance by separating florets.2) Spray a prepared baking dish with non-stick spray.3) Mix olive oil, garlic, salt, pepper and cauliflower, and mix well until all pieces are coated. Set aside to be baked the next day.Directions Day of Cooking: 1) Preheat the oven to 425 degrees F. 2) Bake for 25 minutes, stirring halfway through. Top with Parmesan cheese and parsley, and cook for another 3 to 5 minutes, until golden brown.Honey Ginger Glazed Carrotsyields 72 servings (48 lunch, 24 dinner)Ingredients: 12 pounds carrots, sliced 3 cup butter 2 cup 1 T ground ginger 3/4 cup lemon juice, or to tasteDirections: 1) Cook carrots in steamer until tender. 2) Melt butter with honey, stir in ground ginger and lemon juice. Add to carrots and coat thoroughlyButternut Squash SoupYields 72 servings (24 lunch, 24 dinner, 24 dr.’s lounge) 4 1/2 cups chopped onion 3 cup margarine (liquid margarine is ok – must use fresh and untouched by bread – for marking allergens) 18 # pureed squash 28 cups water 7 T vegetable base 2 T dried marjoram 1 T ground black pepper 1 1/2 teaspoon ground cayenne pepper 12 (8 ounce) packages cream cheese ~ 6 #Directions:1) In a steam jacket kettle, cook onions in margarine until tender. Add pureed squash, water, base, marjoram, black pepper and cayenne pepper. Bring to boil; cook 10 minutes, or until onions are soft.2) Puree squash mixture and cream cheese until smooth. 3) Put in blast chiller and reheat in steamer the day of serving.Cranberry Spinach SaladYields 144 servings (72 lunch, 30 dinner, 24 dr’s lounge)Ingredients for the salad: 1 cup and 2 tablespoons butter 13 1/2 cups almonds, blanched and slivered 18 pounds spinach, rinsed and torn into bite-size pieces 18 cups dried cranberries Ingredients for the dressing:2 1/4 cup toasted sesame seeds 1 cup and 2 tablespoons poppy seeds 9 cups white sugar 3/4 cup minced onion 1 ? T paprika 4 1/2 cup white wine vinegar 4 1/2 cup cider vinegar 9 cups vegetable oilDirections1) Toss almonds in melted butter and toast in the oven at 300 for about 7 minutes or until golden. (keep a close watch)2) In a medium bowl, using an immersion blender - mix together the sugar, onion, paprika, white wine vinegar, cider vinegar, and vegetable oil. Add the sesame seeds, poppy seeds after. 3) In a large bowl, combine the spinach with the toasted almonds and cranberries.4) Toss salad with dressing right before serving, plate individual sizes in small clamshell containers or Styrofoam bowls.Caramel Apple Dump Cake 84 servings (48 lunch, 24 dinner, 12 dr’s lounge)Ingredients: 35 c apple pie filling ( 3 #10 cans) 7 lbs golden cake mix 7 cup butter, melted 3.5 cup caramel sauce, like you would put on ice cream 3.5 teaspoon cinnamon (optional) 7 cup chopped pecans (optional)Directions1) In 3 greased 13 X 18 inch baking dish and 1 greased 9 x 13 inch pan, mix apple pie filling, cinnamon and caramel sauce.2) Spread evenly in the pan.3) Pour dry cake mix directly on top of the pie filling and spread evenly.4) Top with melted butter and pecans. (optional).5) Bake at 325 degrees for 45-50 minutes or until top is golden brown and apple filling is bubbly.6) Let cool and plate in individual serving dishes. ................
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