P. F. Chang's Mongolian Beef Sauce

Ingredients #

Process #

1. Combine all in sauce pot.
2. Bring to boil, stirring vigorously.
3. Until thickened slightly.

Notes #

• Chicken base is chicken bullion powder OR refrigerated paste.
• This is basically a sweetened PF CHANG DARK SAUCE.
• Recipe:
• 55ML PF CHANG DARK SAUCE, 12.5 g sugar.

P. F. Chang's Spicy Chicken Sauce

Ingredients #

Process #

1. Combine all in sauce pot.
2. Bring to boil, stirring vigorously until thickened.

Notes #

• Chili crisp sediment is meant to be Huy Fong ground fresh chili paste.

P. F. Chang's Umami Sauce

Ingredients #

Process #

1. Add all to bowl.
2. Whisk until dissolved.

Notes #

• Use mushroom dark soy

Papa Johns Garlic Dipping Sauce

Ingredients #

Process #

1. Heat oil to liquid state.
2. Disperse lecithin in oil.
3. Add all to blender.
4. Blend til emulsified.
5. Allow to cool.

Notes #

• 216 g is good for 8 oz deli container.

Pesto

Ingredients #

Process #

1. Pick fresh basil, rinse, and lightly dry.
2. Shred fresh parmesan.
3. Add walnuts, parmesan, lemon juice, olive oil, salt, sugar, and basil to food processor.
4. Pulse until pieces are small and mixture is smooth.

Notes #

Pineapple Salsa

Ingredients #

Process #

1. Combine all.

Notes #

Pizza Sauce

Ingredients #

Process #

1. Blend

Notes #

• 1 vu = 1/8 tsp.

Pumpkin Ganache

Ingredients #

Process #

1. Spread pumpkin over parchment-lined half size baking sheet.
2. Roast 1 hr at 325 °F until pumpkin reduced by 40%.
3. Add chocolate chips to a mixing bowl.
4. Combine cream, glucose, butter in pot.
5. Bring to the boil.
6. Pour over white chocolate.
7. Let sit for 1 min.
8. Add roasted pumpkin, spices, salt to mixture.
9. Stir, immersion blend until totally smooth.
10. Pour into shells warm.

Notes #

• 29 oz can = 822.136 g
• 822 g -> 500 g ≈40% reduction

Raising Cane's Sauce

Ingredients #

Process #

1. Combine all.

Notes #

• UNTESTED RECIPE.
• Uncertain about citric acid, maybe needs less, untested.

Ranch Dressing

Ingredients #

Process #

1. Mix

Notes #

• If using real whole milk, ok.
• If using reconstituted milk, use something like ≈75% milk for same consistency.