Recipes by the Sea Part Deux
Campus by the Sea - Summer 2013
Chef D'Arcy Letourneau
Table Of Contents
Beverages ........................................................................................................................................................... 1
Lemonade ......................................................................................................................................................... 2
MoTea .............................................................................................................................................................. 3
Breads ................................................................................................................................................................. 4
Apple Muffins .................................................................................................................................................... 5
Banana Bread - Single Batch............................................................................................................................. 6
Basic French Dough .......................................................................................................................................... 7
Biscuits ............................................................................................................................................................. 8
Corn Bread - single recipe ................................................................................................................................. 9
Gallagher's Brown Bread ................................................................................................................................. 10
Naan Bread ..................................................................................................................................................... 11
Oat Bran Wheat Bread .................................................................................................................................... 12
Rosemary Flatbread ........................................................................................................................................ 13
Sour Milk for Gallagher's Brown Bread ............................................................................................................ 14
Sourdough Bread ............................................................................................................................................ 15
Breakfast ........................................................................................................................................................... 16
Pancake Batter................................................................................................................................................ 17
Desserts ............................................................................................................................................................ 18
Cakes, etc. ........................................................................................................................................................ 19
1-2-3-4 Cake ................................................................................................................................................... 20
Baked Churros ................................................................................................................................................ 21
Brown's Brownies - Single Batch ..................................................................................................................... 22
Chocolate Pound Cake.................................................................................................................................... 23
Cowboy Coffee Cake ...................................................................................................................................... 24
Frosting - Orange Butter Cream ...................................................................................................................... 25
Rice Krispies - Isaac's Way ............................................................................................................................. 26
Rich Chocolate Cake....................................................................................................................................... 27
Wacky Cake .................................................................................................................................................... 28
Cookies ............................................................................................................................................................. 29
Chocolate Chip Cookies .................................................................................................................................. 30
Chocolate Chocolate Chip Cookies ................................................................................................................. 31
Crispy Crunchy Cookies .................................................................................................................................. 32
Dad's Cookies ................................................................................................................................................. 33
Pizzookie Recipe............................................................................................................................................. 34
Wheat Chocolate Chip Cookies ....................................................................................................................... 35
Dressings .......................................................................................................................................................... 36
Arbol Dressing................................................................................................................................................. 37
Mint Dressing .................................................................................................................................................. 38
Sesame Dressing ............................................................................................................................................ 39
Gluten Free ....................................................................................................................................................... 40
Gluten Free Pancakes ..................................................................................................................................... 41
Meat .................................................................................................................................................................. 42
Beef Burgers ................................................................................................................................................... 43
Meatballs ........................................................................................................................................................ 44
Sauces & Syrups ............................................................................................................................................... 45
Blackberry Syrup ............................................................................................................................................. 46
Orange Chicken Sauce ................................................................................................................................... 47
Rootbeer BBQ Sauce ...................................................................................................................................... 48
Spaghetti Sauce .............................................................................................................................................. 49
Teriyaki Sauce ................................................................................................................................................ 50
Spices ............................................................................................................................................................... 51
Blackening Spice............................................................................................................................................. 52
Seasoning Salt - Chef D'Arcy's ........................................................................................................................ 53
Recipes by the Sea Part Deux
Beverages
Beverages
1
Recipes by the Sea Part Deux
Beverages
Lemonade
4 quarts granulated sugar
3 gallons hot water
1 gallon lemon juice
3
lbs
lemons
5.5 gallons water
Procedure
1 Mix sugar and hot water.
2 Add lemon juice and lemons by hand squeezing into mixture.
3 Fill to 2.5 gallon marker in container with water.
Servings: 160
Yield: 10 gallons
Nutrition Facts
Serving size: 1/160 of a recipe (9 ounces).
Recipe Type
Beverage
Recipe Tips
Note: Cold water amount is approximate amount. Remember to fill to 10 or 2.5 gallon marker inside container.
3 lbs of lemons is approximately 13 lemons
*********************************
Smaller Quantity
Servings 40
Yield 2.5 gallons
1 quart granulated sugar
0.75 lbs of lemons (approximately 3.25 lemons)
3 quarts hot water
22 cups water (approximate)
1 quart lemon juice
Procedure:
1 & 2 see above
3. Fill to 2.5 gallon marker in container with water
2
Recipes by the Sea Part Deux
Beverages
MoTea
1 gallon granulated sugar
1 gallon lime juice
3 gallons hot water
8
mint tea bags
2 gallons brewed tea
1 cup
dried mint leaves
Procedure
1
2
3
4
5
6
In cooler crush and infuse: 1 cups dried mint leaves & 4 cups granulated sugar
Add in sugar, lime juice, hot water.
Stir well until sugar is dissolved
Add mint tea bags
Serve over ice in pitchers.
Refrigerate extra.
Servings: 96
Yield: 6 gallons
Nutrition Facts
Serving size: 1/96 of a recipe (7.8 ounces).
Recipe Type
Beverage
Recipe Tips
Smaller Quantity - Servings 40 Yield 1.5 gallons
Follow instructions above using the quantities below.
1 quart granulated sugar
1 quart lime juice
3 quarts hot water
2 mint tea bags
8 cups brewed tea
1/4 cup dried min
3
Recipes by the Sea Part Deux
Breads
Breads
4
Recipes by the Sea Part Deux
Breads
Apple Muffins
CONTAINS EGG & WHEAT
3/4
1.5
3/4
3
1/2
3/4
cup
cups
cups
cups
Tbsp
tsp
butter
sugar
liquid egg
flour
baking soda
salt
1/2
3/4
1.5
3
1.5
1/2
Procedure
1
2
3
4
5
6
Mix butter, sugars, vanilla, and vegetable oil.
Mix in eggs.
Mix in flour, baking soda, salt, cinnamon, cloves, nutmeg.
Mix in apples/ apple sauce.
Bake at 300°F for 15 minutes (muffins).
Bake at 300°F for 30-45 minutes (loaves).
Servings: 24
Yield: 24 muffins
Nutrition Facts
Serving size: 1/24 of a recipe (2.2 ounces).
Recipe Type
Bread
Recipe Tips
Applesauce may be substituted for 3 grated apples.
Yield:
2 loaves or 2 dozen muffins.
5
Tbsp
tsp
cups
Tbsp
Tbsp
Tbsp
cinnamon
ground cloves
apple sauce
vegetable oil
vanilla
nutmeg
Recipes by the Sea Part Deux
Breads
Banana Bread - Single Batch
x 13 (20 loaves)
1 1/4
1/2
1/2
2
1/2
cup sugar
cup margarine
cup eggs
bananas (large)
cup buttermilk
1
2 1/2
1
1
Procedure
1 Mix ingredients in the order listed.
2 Bake @ 300F until internal temperature is 190 F.
Servings: 15
Yield: approx 1.5 loaves
Nutrition Facts
Serving size: 1/15 of a recipe (2.8 ounces).
Recipe Type
Bread
6
tsp
cup
tsp
tsp
vanilla
flour
baking soda
salt
Recipes by the Sea Part Deux
Breads
Basic French Dough
CONTAINS FLOUR/ WHEAT
2
cups water
2
Tbsp yeast
1.5 Tbsp granulated sugar
1/2 cups canola oil
1
Tbsp Kosher salt
4
cups flour
Procedure
1
2
3
4
5
6
7
8
9
Put 110 F water, yeast, and sugar in mixing bowl.
Let froth and create foam.
Add: canola oil, salt, and flour.
Mix ingredients.
Slowly add flour until forms tight ball.
Place on parchment paper.
Cover with plastic and let rise.
Spray with water & bake at 350 F until internal temperature reaches 190 F (approximately 1/2 hour).
Let cool & cut into portions.
Servings: 12
Yield: 3 lbs raw dough (12 buns - 4 oz raw dough each)
Nutrition Facts
Serving size: 1/12 of a recipe (3 ounces).
Recipe Type
Bread
Recipe Tips
Buns - 4 oz raw dough
Bread sticks - 6" x 1"
Bread loaves:
French toast - 2 lbs raw dough
Bread for table - 12-16 oz raw dough
7
Recipes by the Sea Part Deux
Breads
Biscuits
You have scaled this recipe's ingredients to yield a new amount (30). The directions still refer to the original
recipe yield. (6).
10
1/4
1
1/4
cups
cup
Tbsp
cup
all-purpose flour
baking powder
baking powder
white sugar
1
Tbsp white sugar
1 2/3 cups shortening
5
cups milk
Procedure
1 Preheat oven to 425 degrees F
2 In a large bowl, whisk together the flour, baking powder, salt, and sugar. Cut in the shortening until the mixture
resembles coarse meal. Gradually stir in milk until dough pulls away from the side of the bowl.
3 Turn out onto a floured surface, and knead 15 to 20 times. Pat or roll dough out to 1 inch thick. Cut biscuits
with a large cutter or juice glass dipped in flour. Repeat until all dough is used. Brush off the excess flour, and
place biscuits onto an ungreased baking sheet.
4 Bake for 13 to 15 minutes in the preheated oven, or until edges begin to brown.
Servings: 30
Yield: 30 biscuits use scoop #12 (green)
Nutrition Facts
Serving size: 1/30 of a recipe (3.4 ounces).
Recipe Type
Bread
8
Recipes by the Sea Part Deux
Breads
Corn Bread - single recipe
SINGLE RECIPE
2
4 2/3
2 2/3
2
4 2/3
cups
cup
cups
cups
cups
eggs
milk
sugar
canola oil
corn meal
2
2
2
4 1/3
3
Servings: 40
Yield: 1 hotel pan
Nutrition Facts
Serving size: 1/40 of a recipe (3.3 ounces).
Recipe Type
Bread
9
tsp
tsp
tsp
cups
cups
baking powder
baking soda
salt
all purpose-flour
corn
Recipes by the Sea Part Deux
Breads
Gallagher's Brown Bread
1 1/4 cup brown sugar
2
eggs
1/4
cup margarine
2 1/2 cup sour milk
2 1/2
1/2
5 1/3
1
tsp
cup
cup
tsp
baking soda
dark molasses
whole wheat flour
salt
Procedure
1
2
3
4
5
6
*Prepare Sour Milk from recipe - Sour Milk for Gallagher's Brown Bread
Mix thoroughly: brown sugar, eggs (beaten), margarine.
Combine: sour milk*, baking soda, dark molasses
Add alternately to sugar-fat-egg mixture with: whole wheat flour and salt.
Pour batter evenly into 1 lb loaf pans (7 1/2 x 3 1/4), sprayed with cooking spray.
Bake 45 minutes at 375 degrees or until done in center and burned around edges. (Rearrange pans in oven
during baking, if necessary)
7 Cool thoroughly before cutting.
Servings: 20
Yield: 2 loaves
Nutrition Facts
Serving size: 1/20 of a recipe (5.5 ounces).
Recipe Type
Bread
10
Recipes by the Sea Part Deux
Breads
Naan Bread
.25
1
1/4
3
1
oz
cup
cup
Tbsp
active dry yeast
warm water
white sugar
milk
Egg beaten
2
4 1/2
2
1/4
tsp
cups
tsp
cup
salt
all-purpose flour
minced garlic
margarine melted
Procedure
1
2
3
4
5
6
7
8
Let yeast & water proof 10 min.
Add sugar, milk, egg, salt, and enough flour for a soft dough
Knead 6-8 minutes
Place in oiled bowl and let rise fro 1 hour
Punch down and make into golf balls (3 oz)
Let double in size
Roll into 6" circle & brush with garlic butter and grill until surface bubbles.
Flip bread and repeat
Servings: 14
Yield: 5" naans
Nutrition Facts
Serving size: 1/14 of a recipe (2.5 ounces).
11
Recipes by the Sea Part Deux
Breads
Oat Bran Wheat Bread
6
4.5
6
2
2
Tbsp
Tbsp
cups
cups
cups
yeast
granulated sugar
hot water (105°F)
bran
oats
1/2
1
1.5
3
cups
cups
cups
Tbsp
skim milk powder
liquid eggs
canola oil
granulated salt
Procedure
1
2
3
4
5
6
7
Place yeast, sugar, and hot (105 F) water into mixing bowl.
Let troth until very fluffy in mixer bowl.
Add bran, oats, skim milk powder, eggs, canola oil, salt.
Mix in mixer on #1, adding whole wheat flour until a tight ball forms
Put dough on floured counter and cover until doubles in size.
Cut and form 28 oz balls and place in coated bread pans.
Spray well with water and bake at 350 F turning one until internal temperature reaches 200 F.
Servings: 38
Yield: 38 rolls 4oz rolls
Nutrition Facts
Serving size: 1/38 of a recipe (2 ounces).
Recipe Type
Bread
Recipe Tips
Rolls:
Cut and form into 4 oz balls and place on sheet pans covered with parchment paper.
Yield: 38 rolls
Loaves:
Yield: 5 loaves
12
Recipes by the Sea Part Deux
Breads
Rosemary Flatbread
CONTAINS WHEAT
12 1/4 cups flour
3.5
Tbsp dried rosemary
7
tsp
baking powder
5 1/4 tsp
salt
3.5
cups water
2 1/3 cups canola oil
Procedure
1
2
3
4
5
Quickly mix ingredients in mixer with dough hook.
Put dough on prep table and let rest for 10 minutes.
Form a 6 oz ball and hand roll until dough fits a 12 inch greased pizza pan.
When dough is placed on pan, lightly brush with canola oil and sprinkle with kosher salt.
Bake at 450 F for 8-10 minutes until crisp
Servings: 175
Yield: 17.5 flatbreads
Oven Temperature: 350°F
Nutrition Facts
Serving size: 1/175 of a recipe (0.5 ounces).
Recipe Type
Bread
13
Recipes by the Sea Part Deux
Breads
Sour Milk for Gallagher's Brown Bread
Use this recipe to make sour milk for Gallagher's Brown Bread
7/8
cup powdered milk
2 1/2 cup water
2 1/2 Tbsp vinegar
Procedure
1 Mix together powdered milk and water.
2 Add vinegar and let set for at least 5 minutes
3 Then use as sour milk
Nutrition Facts
Serving size: Entire recipe (25.9 ounces).
14
Recipes by the Sea Part Deux
Breads
Sourdough Bread
9.5
6
5
0.5
2
cups
Tbsp
tsp
oz
cups
all-purpose flour
white sugar
salt
active dry yeast
warm milk
1/4 cup
3
cups
2
2
Tbsp
margarine
sour dough starter
eggs
water
Procedure
1 In a large bowl, combine 2 cups flour, sugar, salt, and dry yeast. Add milk and softened margarine. Stir in
starter. Mix in up to 7.5 cups flour gradually, you may need more depending on your climate.
2 Turn dough out onto a floured surface, and knead for 8 to 10 minutes. Place on a greased baking pan. Allow
to rise for 1 hour or until doubled in volume.
3 Punch down, and let rest 15 minutes. Shape into loaves. Place on a greased baking pan. Allow to rise for 1
hour, or until doubled.
4 Brush egg wash over tops of loaves.
5 Bake at 375 degrees F for 30 minutes or until done.
Servings: 48
Nutrition Facts
Serving size: 1/48 of a recipe (1.8 ounces).
Recipe Tips
Short form of recipe:
2 cups flour, sugar, yeast
Milk & Margarine
Proof
Stir in starter
Salt & flour
15
Recipes by the Sea Part Deux
Breakfast
Breakfast
16
Recipes by the Sea Part Deux
Breakfast
Pancake Batter
9.5
1/2
1
1 3/4
1 1/6
cups
cup
Tbsp
cups
cups
All purpose-flour
baking powder
salt
liquid egg
canola oil
1/2
1
2
9
cup
Tbsp
Tbsp
cups
granulated sugar
ground cinnamon
vanilla
water
Procedure
1
2
3
4
Add wet ingredients in the hobart mixer.
Add dry ingredients to wet ingredients
Mix ingredients on #1 speed
Stop mixer, scrape sides of bowl and mix on #2 speed until batter is smooth.
Servings: 38
Yield: 38 - 8" diameter pancakes
Nutrition Facts
Serving size: 1/38 of a recipe (4.2 ounces).
Recipe Type
Breakfast
17
Recipes by the Sea Part Deux
Desserts
Desserts
18
Recipes by the Sea Part Deux
Cakes, etc.
Cakes, etc.
19
Recipes by the Sea Part Deux
Cakes, etc.
1-2-3-4 Cake
1 SHEET CAKE
2
4
2
2
cups
cups
tsp
cups
margarine
sugar
vanilla
liquid eggs
6
1/6
1
2
Procedure
1 mix all ingredients
2 bake at 300F until toothpick comes out moist NOT wet
Servings: 40
Yield: 1/2 sheet pan
Nutrition Facts
Serving size: 1/40 of a recipe (2.7 ounces).
Recipe Type
Cakes, Pastries, and Desserts
20
cups
cup
tsp
cups
flour
baking powder
salt
milk
Recipes by the Sea Part Deux
Cakes, etc.
Baked Churros
1/2
1/2
1
1
3
cup
tsp
cup
cup
unsalted butter
salt
water
all purpose-flour
eggs
1
tsp vanilla
1/2 tsp cinnamon
1/2 cup cinnamon sugar
Cooking spray, as needed
Procedure
1
2
3
4
5
Preheat oven to 350°F.
In a medium saucepan, combine the butter, salt and water. Bring to a boil over medium high.
Remove from heat, add the flour and stir to combine.
Place duogh into the bowl of an electric mixer with the paddle attachment.
With the mixer on medium low, add one egg at a time making sure each egg is combined before adding
another.
6 When all the egga are combined add the vanilla.
7 Spoon the dough into a pastry bag fitted with a large star tip. Lightly spray a cookie sheet and pipe 8 inch rows
of the dough with at least 1 inch between each churro.
8 Bake in the oven for 15 minutes or until toothpick comes out clean.
9 Place cinnamon sugar in a paper bag. Spray one churro lightly with cooking spray and place it in the bag and
gently shake until coated.
10
Repeat until all the churros are finished.
Servings: 15
Yield: 15 churros
Nutrition Facts
Serving size: 1/15 of a recipe (1.7 ounces).
Recipe Type
Cakes, Pastries, and Desserts
21
Recipes by the Sea Part Deux
Cakes, etc.
Brown's Brownies - Single Batch
CONTAINS EGGS
1 cup
2 cups
2 tsp
4
margarine
sugar
vanilla (imitation)
eggs
3/4
1
1/2
1/4
Procedure
1
2
3
4
Mix butter, sugar & vanilla.
Mix in eggs.
Combine dry ingredients, then add to wet mixture.
Bake for 30 minutes at 350°F.
Servings: 12
Nutrition Facts
Serving size: 1/12 of a recipe (3 ounces).
Recipe Type
Cakes, Pastries, and Desserts
Recipe Tips
Double batch = 24 servings in a 9 x 13 pan
22
cup
cup
tsp
tsp
cocoa powder
flour
baking powder
salt
Recipes by the Sea Part Deux
Cakes, etc.
Chocolate Pound Cake
1
1/2
3
5
2
cup margarine
cup vegetable oil
cups sugar
eggs
cups flour
1
1/2
1
1
cup
teaspoon
teaspoon
cup
Procedure
1
2
3
4
Melt margarine
Mix wet ingredients in mixer with balloon whip
Add dry ingredients
Bake for 1 hour @ 300 F (until toothpick comes out moist NOT wet)
Servings: 20
Yield: 2 pound cakes
Nutrition Facts
Serving size: 1/20 of a recipe (3.1 ounces).
Recipe Type
Cakes, Pastries, and Desserts
23
cocoa powder
baking powder
vanilla
milk
Recipes by the Sea Part Deux
Cakes, etc.
Cowboy Coffee Cake
2.5
2
1/2
2/3
2
cups
cups
tsp
cup
tsp
flour
brown sugar
salt
margarine
baking powder
1/2
1/2
1/2
1
2
tsp
tsp
tsp
cup
baking soda
nutmeg
cinnamon
sour milk
eggs
Procedure
1
2
3
4
5
6
7
Combine and mix flour, brown sugar, salt, margarine until crumbly.
Reserve 1/2 cup of mixture for topping.
Sift together baking powder, baking soda, nutmeg, cinnamon and add to remaining crumbly mixture.
Mix together and add sour milk and eggs
Mix until dry ingredients are moistened
Pour into greased pans & sprinkle with reserved crumbs
Bake at 375 degrees for 25-30 minutes
Servings: 20
Yield: 9 x 13 pan
Nutrition Facts
Serving size: 1/20 of a recipe (2.1 ounces).
Recipe Type
Cakes, Pastries, and Desserts
Recipe Tips
This batter also makes nice muffins.
24
Recipes by the Sea Part Deux
Cakes, etc.
Frosting - Orange Butter Cream
3 cups margarine
12 cups powdered sugar
1 cup orange juice
1 Tbsp orange rind grated
Procedure
1 Cream together margarine and powdered sugar.
2 Add orange juice and orange rind. Orange rind should be a heaping tablespoonful.
Servings: 44
Nutrition Facts
Serving size: 1/44 of a recipe (0.5 ounces).
Recipe Type
Cakes, Pastries, and Desserts
Recipe Tips
Note - 44 servings at ~1/2 oz per serving
25
Recipes by the Sea Part Deux
Cakes, etc.
Rice Krispies - Isaac's Way
See TIPS for amount of marshmallows & rice krispies (converted to bags).
2 cups margarine
32 oz
mini marshmallows
26.5 oz
Rice Krispies
1
Tbsp vanilla
Procedure
1
2
3
4
Melt margarine.
Add marshmallows and vanilla until melted.
Take off of heat and add Rice Krispies.
*****Do NOT overcook marshmallows.
Servings: 40
Yield: 1/2 sheet pan
Nutrition Facts
Serving size: 1/40 of a recipe (1.7 ounces).
Recipe Type
Cakes, Pastries, and Desserts
Recipe Tips
0.75 bags of Rice Krispies = 52.5 oz
2 bags of Mini Marshmallows = 32 oz
1/2 sheet pan = 18" x 13"
26
Recipes by the Sea Part Deux
Cakes, etc.
Rich Chocolate Cake
4
3.5
1.5
1
12
1
cups
cup
cups
Tbsp
Tbsp
tsp
sugar
flour
cocoa powder
baking powder
baking soda
salt
2
1
1
4
2
cups
cups
cups
tsp
cups
eggs
milk
vegetable oil
vanilla
boiling water
Procedure
1
2
3
4
5
In a large bowl, stir together sugar, flour, cocoa, baking powder, baking soda, and salt.
Add eggs, milk, oil, and vanilla. Mix for 2 minutes on medium speed of mixer.
Stir in boiling water last.
Pour ingredients into greased sheet pan.
Bake at 300 F until toothpick is clean (approximately 25 min).
Servings: 40
Yield: 1/2 sheet pan
Nutrition Facts
Serving size: 1/40 of a recipe (1.5 ounces).
Recipe Type
Cakes, Pastries, and Desserts
Recipe Tips
1/2 sheet pan = 18" x 13"
Note - pan extenders should be used when baking cakes in sheet pans.
27
Recipes by the Sea Part Deux
Cakes, etc.
Wacky Cake
1.5
1
3
1/4
1
cup
cup
Tbsp
tsp
tsp
flour
sugar
cocoa
salt
baking soda
1
1/3
1
1
tsp
cup
cup
Tbsp
vanilla
oil
water
vinegar
Procedure
1
2
3
4
5
6
Combine in bowl: flour, sugar, cocoa, salt, baking soda
Mix dry ingredients well, then add: vanilla, oil, water, and vinegar
Combine ingredients well.
Pour into greased pan(s) and bake at 350 degrees for 30 minutes or until done
Cool in pan
Frost with icing
Servings: 9
Yield: 9 x 9 pan
Nutrition Facts
Serving size: 1/9 of a recipe (2.8 ounces).
Recipe Type
Cakes, Pastries, and Desserts
28
Recipes by the Sea Part Deux
Cookies
Cookies
29
Recipes by the Sea Part Deux
Cookies
Chocolate Chip Cookies
1.5
2.5
1/4
1/8
1
cups
cups
cup
cup
shortening
brown sugar
milk
vanilla
eggs
3.5
2
1/2
1
cups
tsp
Tbsp
cups
Procedure
1
2
3
4
5
Cream shortening, sugar & eggs.
Add flour, salt & baking soda
Add remaining ingredients
Place on sheet pan with parchment paper using #24 scoop
Bake 12-15 minutes at 300°F oven.
Servings: 48
Yield: 4 dozen cookies with #24 scoop
Nutrition Facts
Serving size: 1/48 of a recipe (1.1 ounces).
Recipe Type
Dessert
Recipe Tips
If you substitute margarine for shortening, add 1 extra cup of flour.
30
flour
salt
baking soda
chocolate chips
Recipes by the Sea Part Deux
Cookies
Chocolate Chocolate Chip Cookies
1.5
2.5
1/4
1/8
2
cups
cups
cup
cup
shortening
brown sugar
milk
vanilla
eggs
2.5
1
2
1/2
1
cups
cups
tsp
Tbsp
cups
Procedure
1
2
3
4
5
Cream shortening, sugar & eggs
Add flour, salt and baking soda
Add remaining ingredients
Place on sheet pan with parchment paper using #24 scoop.
Bake 12-15 minutes at 300°F.
Servings: 48
Yield: 4 dozen cookies with #24 scoop
Nutrition Facts
Serving size: 1/48 of a recipe (1.1 ounces).
Recipe Type
Dessert
Recipe Tips
If you substitute margarine for shortening, add 1 extra cup of flour.
**
Recipe conversions:
12
9
6
3
cups
shortening
20
15 10
5
cups
brown sugar
2
1.5 1
0.5
cups
milk
1
3/4 0.5 0.25
cups
vanilla
16
12
8
4
eggs
20
15 10
5
cups
flour
8
6
4
2
cups
cocoa powder
16
12
8
4
tsp
salt
4
3
2
1
Tbsp
baking soda
8
6
4
2
cups
chocolate chips
31
flour
cocoa powder
salt
baking soda
chocolate chips
Recipes by the Sea Part Deux
Cookies
Crispy Crunchy Cookies
3/4
3/4
3/4
1
3/4
3/4
3/4
cups margarine
cups white sugar
cup brown sugar
eggs
cups oil
tsp
vanilla
tsp
salt
3/4
3/4
2 3/4
3/4
3/4
3/4
tsp
tsp
cup
cup
cup
cup
baking soda
cream of tartar
flour
coconut
oatmeal
Rice Krispies
Procedure
1
2
3
4
Cream together margarine, white sugar, brown sugar and eggs
Add oil, vanilla, salt, baking soda, cream of tartar, flour, coconut, oatmeal, and Rice Krispies
Place on sheet pan with parchment paper
Bake 10-15 minutes @ 300 F (convection)
Servings: 36
Yield: 3 dozen
Nutrition Facts
Serving size: 1/36 of a recipe (1.1 ounces).
Recipe Type
Dessert
32
Recipes by the Sea Part Deux
Cookies
Dad's Cookies
1 11/16
1 11/16
1 11/16
1.5
2.5
cup
cup
cup
margarine
white sugar
brown sugar
eggs
cups oats
1 1/8
1 1/8
2.5
2 5/8
5/8
Tbsp
Tbsp
cups
cups
Tbsp
baking powder
baking soda
flour
coconut
vanilla
Procedure
1 Mix ingredients
2 Place on sheet pan with parchment paper
3 Bake 8-10 minutes @ 300 F (convection)
Servings: 54
Yield: 4.5 dozen
Nutrition Facts
Serving size: 1/54 of a recipe (1.2 ounces).
Recipe Type
Dessert
Recipe Tips
These cookies will spread out; they appear soft & doughy in the middle, but are tastiest this way.
Note - re measurements:
1 11/16 = 1.5 cups and 1 Tbsp
2 5/8 cups = 2.5 cups and 2 Tbsp
33
Recipes by the Sea Part Deux
Cookies
Pizzookie Recipe
3/4
1
3/4
2
1
cup brown sugar
cup oil
cup sugar
eggs
tsp vanilla
1
1
2 1/4
1
Procedure
1
2
3
4
5
Cream together brown sugar, oil, sugar, eggs, vanilla.
Add salt, baking soda, flour, chocolate chips.
Weigh out 12 oz of dough
Flatten into 9" cookie on sheet pan with parchment paper
Bake 8-10 minutes @ 300F (convection)
Servings: 30
Yield: 3 pizzookies
Nutrition Facts
Serving size: 1/30 of a recipe (1.3 ounces).
Recipe Type
Dessert
34
tsp
tsp
cup
cup
salt
baking soda
flour
chocolate chips
Recipes by the Sea Part Deux
Cookies
Wheat Chocolate Chip Cookies
2.5
2.5
2.5
13/16
3/16
1/4
1/4
cup
cup
cup
cup
cup
Tbsp
cup
margarine
sugar
brown sugar
eggs
water
water
vanilla
4
2.5
1/2
1/2
9 3/4
1.5
Procedure
1 Mix ingredients in order.
2 Place on sheet pan with parchment paper using #24 scoop
3 Bake @ 300 F for 10 minutes
Servings: 82
Yield: 82 cookies
Nutrition Facts
Serving size: 1/82 of a recipe (1.8 ounces).
Recipe Type
Dessert
Recipe Tips
May substitute raisins for chocolate chips
35
cup
tsp
Tbsp
Tbsp
cups
cups
wheat flour
salt
baking soda
cinnamon
oats
raisins
Recipes by the Sea Part Deux
Dressings
Dressings
36
Recipes by the Sea Part Deux
Dressings
Arbol Dressing
0.5 cup arbol chili - whole
1
cups honey
2
cups canola oil
1
cups sugar cane vinegar
1/8 tsp
salt
1/2 Tbsp oil
Procedure
1
2
3
4
5
6
7
8
Toast 1/2 cups whole arbol chilis without stems in saute pan with 1/2 tbsp oil
Once toasted, chop in blender.
Add 1 cup of honey and mix in blender.
With blender running, slowly pour in 4 cups canola oil
Add 1 cup sugar cane vinegar and blend.
Add 1/8 tsp salt.
Blend well.
Keep refrigerated.
Servings: 32
Yield: 4 cups
Nutrition Facts
Serving size: 1/32 of a recipe (0.4 ounces).
Recipe Type
Salad
37
Recipes by the Sea Part Deux
Dressings
Mint Dressing
Serving size is 10 ml.
1
2.5
1
1
cup
cups
Tbsp
Tbsp
honey
canola oil
dried mint leaves
Dijon mustard
1
pinch red pepper flakes
1
pinch salt
1/2 cup
cider vinegar
Procedure
1 In blender add honey.
2 While running add: canola oil, mint leaves, dijon mustard, red pepper flakes, salt and cider vinegar.
3 Chill in cooler
Servings: 100
Yield: 1 liter
Nutrition Facts
Serving size: 1/100 of a recipe (0.2 ounces).
Recipe Tips
Recipe yields 1 liter = ~1 quart
Each serving is ~ 10 ml/person
38
Recipes by the Sea Part Deux
Dressings
Sesame Dressing
CONTAINS SOY
1
cup sesame oil
1/2 cup soy sauce
1/2 cup rice vinegar
2
Tbsp sesame seeds
1/4 cup honey
Procedure
1 Mix ingredients with hand mixer.
Servings: 40
Yield: 40 - 0.5 oz servings
Nutrition Facts
Serving size: 1/40 of a recipe (0.4 ounces).
Recipe Type
Salad
39
Recipes by the Sea Part Deux
Gluten Free
Gluten Free
40
Recipes by the Sea Part Deux
Gluten Free
Gluten Free Pancakes
22
2
4
1/2
oz
Tbsp
tbsp
cup
rice flour
baking powder
granulated sugar
canola oil
1 cup soy milk
2 tbsp vanilla
2 cups water
Procedure
1 Mix together all ingredients in bowl.
2 Cook on flat top grill with canola oil.
3 Flip when batter bubbles.
Servings: 15
Yield: 30 pancakes
Nutrition Facts
Serving size: 1/15 of a recipe (3.7 ounces).
41
Recipes by the Sea Part Deux
Meat
Meat
42
Recipes by the Sea Part Deux
Meat
Beef Burgers
CONTAINS EGGS
10
2
2
2
pounds
cups
Tbsp
Tbsp
ground beef
liquid eggs
chili powder
garlic powder
2
2
1
2
Tbsp
Tbsp
Tbsp
fl oz
onion powder
salt
Chef D'Arcy's seasoning salt- Chef D'Arcy's
BBQ sauce - Chef D'Arcy's
Procedure
1 Mix everything together very well and form into 5 oz patties.
2 Do Not Mix for more than 1 min. ever. Burger will get over-mixed otherwise.
Servings: 36
Nutrition Facts
Serving size: 1/36 of a recipe (5 ounces).
Recipe Type
Meat
43
Recipes by the Sea Part Deux
Meat
Meatballs
CONTAINS EGGS
1.5
lbs
1.5
lbs
2 2/5
4/5
Tbsp
ground pork
ground beef
whole eggs
oregano
4/5
4/5
3/5
3/10
Tbsp
Tbsp
Tbsp
Tbsp
Procedure
1
2
3
4
Mix in mixer with paddle.
Scoop meatballs with #12 (green handle) scoop on sheet pan.
Bake until internal temperature reaches 165 F.
Simmer in marinara sauce and serve.
Servings: 20
Nutrition Facts
Serving size: 1/20 of a recipe (2.6 ounces).
Recipe Type
Meat
44
basil
chopped fresh garlic
salt
chili flakes
Recipes by the Sea Part Deux
Sauces & Syrups
Sauces & Syrups
45
Recipes by the Sea Part Deux
Sauces & Syrups
Blackberry Syrup
30 cups blackberries
30 cups water
16 cups granulated sugar
1/4 cup vanilla extract (imitation)
Procedure
1 Make simple syrup.
Nutrition Facts
Serving size: Entire recipe (517.9 ounces).
Recipe Type
Sauce
46
Recipes by the Sea Part Deux
Sauces & Syrups
Orange Chicken Sauce
See bottom of recipe for smaller quantities
1.5
1
2
1
gallons
gallon
gallons
gallon
Orange juice
soy sauce
dark brown sugar
water
1
1
5
5
cup
cup
cups
cups
chopped garlic
sambal oelek
cornstarch
water
Procedure
1 Mix together following ingredients in a pot: orange juice, soy sauce, brown sugar, water, chopped garlic,
sambel oelek
2 Bring ingredients to a boil.
3 Mix 5 cups of water and 5 cups of cornstarch in a bowl. Stir mixture into pot while boiling until desired
thickness is reached.
Servings: 800
Yield: 1 oz servings
Nutrition Facts
Serving size: 1/800 of a recipe (1 ounces).
Recipe Tips
Smaller recipe - 80 servings
2 2/5 cups orange juice
4 4/5 tsp chopped garlic
1 3/5 cups soy sauce
4 4/5 tsp sambal oelek
3 1/5 cups dark brown sugar
1/2 cup cornstarch
1 3/5 cups water
1/2 cup water
Procedure:
1. Mix together ingredients in a pot: orange juice, soy sauce, brown sugar, water, chopped garlic, sambel oelek.
2. Bring ingredients to a boil.
3. Mix 1/2 cup of water and 1/2 cup of cornstarch in a bowl. Stir mixture into pot while boiling until desired
thickness is reached,
47
Recipes by the Sea Part Deux
Sauces & Syrups
Rootbeer BBQ Sauce
1
1
1
1 1/4
1
1/4
quart
cup
cup
cups
cup
Tbsp
root beer
tomato paste
molasses
rice vinegar
brown sugar
Kosher salt
1/4
1/4
1/4
1/2
1/2
Procedure
1 In a 40 qt pot, add all ingredients.
2 Simmer on low heat for 2 hours. Cool and refrigerate.
Servings: 50
Yield: 50 oz
Nutrition Facts
Serving size: 1/50 of a recipe (1.4 ounces).
Recipe Type
Sauce
48
tsp
tsp
Tbsp
Tbsp
Tbsp
nutmeg
ground cinnamon
chopped Japanese chili pods
chopped chipotles
liquid smoke
Recipes by the Sea Part Deux
Sauces & Syrups
Spaghetti Sauce
264
1/4
1/4
1/4
1/2
ounces
cup
cup
cup
Tbsp
crushed tomatoes
oregano
basil
onion powder
red pepper
1/2
1/2
1
1/4
cups
cups
cups
cup
sugar
fresh garlic
water
salt
Procedure
1 Slowly mix ingredients with whisk.
2 Cook in deep braising pan for a minimum of 2 hours before service.
Servings: 70
Yield: ~70 - 4 oz servings
Nutrition Facts
Serving size: 1/70 of a recipe (4 ounces).
Recipe Type
Sauce
Recipe Tips
1 #10 can = 96 oz
49
Recipes by the Sea Part Deux
Sauces & Syrups
Teriyaki Sauce
CONTAINS SOY
3
3.5
3
1/4
1.5
cups
cups
cups
cups
Tbsp
sugar
light soy sauce
water
vegetable soup base
chopped fresh garlic
1
1
250
6
250
Tbsp
tsp
ml
Tbsp
ml
Procedure
1
2
3
4
5
In pot over medium, heat add all ingredients except corn starch.
Bring to boil.
Add 6 tbsp of corn starch mixed with 250 ml water.
Heat until mixture thickens.
Cool & refrigerate.
Servings: 60
Nutrition Facts
Serving size: 1/60 of a recipe (1 ounces).
Recipe Type
Sauce
Recipe Tips
Note: 250 ml = approximately 8.4 fluid ounces
50
chopped fresh ginger
sambal oelek
orange juice
corn starch
water
Recipes by the Sea Part Deux
Spices
Spices
51
Recipes by the Sea Part Deux
Spices
Blackening Spice
8
2
2
2
oz
oz
oz
oz
paprika
thyme
onion powder
garlic powder
2 oz granulated salt
2 oz fine ground pepper
1 oz cayenne pepper
Procedure
1 Mix well and store in freezer.
Servings: 68
Yield: 1/4 oz portion
Nutrition Facts
Serving size: 1/68 of a recipe (0.3 ounces).
Recipe Type
Spices
52
Recipes by the Sea Part Deux
Spices
Seasoning Salt - Chef D'Arcy's
8
oz regular granulated salt
1.5 oz fine ground black pepper
3
oz paprika
1
oz garlic powder
1.5 oz onion powder
Procedure
1 Mix all ingredients together.
2 Store in airtight container.
Servings: 60
Yield: 1/4 oz portion
Nutrition Facts
Serving size: 1/60 of a recipe (0.1 ounces).
Recipe Type
Spices
53
Recipes by the Sea Part Deux
Index
1
1-2-3-4 Cake.........................................................20
M
Meatballs ............................................................. 44
Mint Dressing ....................................................... 38
MoTea ................................................................... 3
A
Apple Muffins ......................................................... 5
Arbol Dressing ......................................................37
N
Naan Bread.......................................................... 11
B
Baked Churros......................................................21
Banana Bread - Single Batch ................................. 6
Basic French Dough .............................................. 7
Beef Burgers.........................................................43
Biscuits .................................................................. 8
Blackberry Syrup ..................................................46
Blackening Spice ..................................................52
Brown's Brownies - Single Batch...........................22
O
Oat Bran Wheat Bread ......................................... 12
Orange Chicken Sauce ........................................ 47
P
Pancake Batter .................................................... 17
Pizzookie Recipe ................................................. 34
R
Rice Krispies - Isaac's Way .................................. 26
Rich Chocolate Cake ........................................... 27
Rootbeer BBQ Sauce........................................... 48
Rosemary Flatbread............................................. 13
C
Chocolate Chip Cookies........................................30
Chocolate Chocolate Chip Cookies .......................31
Chocolate Pound Cake .........................................23
Corn Bread - single recipe ..................................... 9
Cowboy Coffee Cake ............................................24
Crispy Crunchy Cookies........................................32
S
Seasoning Salt - Chef D'Arcy's ............................. 53
Sesame Dressing ................................................. 39
Sour Milk for Gallagher's Brown Bread ................. 14
Sourdough Bread ................................................. 15
Spaghetti Sauce................................................... 49
D
Dad's Cookies.......................................................33
F
Frosting - Orange Butter Cream ............................25
T
Teriyaki Sauce ..................................................... 50
G
Gallagher's Brown Bread ......................................10
Gluten Free Pancakes ..........................................41
W
Wacky Cake......................................................... 28
Wheat Chocolate Chip Cookies ............................ 35
L
Lemonade ............................................................. 2
54