An open source compendium of deliciousness, ported from Google Docs.

Recipe Compendium

Recipe Compendium
Open sauce, curated by Corey

Selection

- Bitchin’ Queso
- Parmesan Encrusted Tilapia
- Fuji Apple Chicken Dressing
- Cheese fondue
- Broth fondue
- Chocolate fondue
- Bacon Potato Cheddar Tart (Jeff)
- Roasted pears with honey-roasted pecans and gorgonzola


Recipes


Bitchin' Queso


1 tb butter
1/2 cup ranch dressing
1/2 cup milk
1 1/2 tbs flour
1 1/2 cups cheese (cheddar?) 
1/4 cup salsa 

Add butter, ranch, milk, flour together, heat until bubbly on med-low. Afterwards, mix cheese and salsa. 

Parmesan Encrusted Tilapia

1/2 cup Parmesan cheese
1/4 cup butter, softened
3 tablespoons mayonnaise
2 tablespoons fresh lemon juice
1/4 teaspoon dried basil
1/4 teaspoon ground black pepper
1/8 teaspoon onion powder
1/8 teaspoon celery salt
2 pounds tilapia fillets

Preheat your oven's broiler. Grease a broiling pan or line pan with aluminum foil.

In a small bowl, mix together the Parmesan cheese, butter, mayonnaise and lemon juice. Season with dried basil, pepper, onion powder and celery salt. Mix well and set aside.

Arrange fillets in a single layer on the prepared pan. Broil a few inches from the heat for 2 to 3 minutes. Flip the fillets over and broil for a couple more minutes. Remove the fillets from the oven and cover them with the Parmesan cheese mixture on the top side. Broil for 2 more minutes or until the topping is browned and fish flakes easily with a fork. Be careful not to over cook the fish.


Fuji Apple Chicken Dressing


2 T. Olive Oil
1 T. White Balsamic Vinegar
1 T. Apple Cider Vinegar
1 T. Garlic Powder
1 T. Onion Powder
1 1/2 t. Dijon Mustard
3 T. Organic Frozen Applejuice Concentrate

Whisk everything together. Profit.

Cheese Fondue

- 7 oz Gruyere cheese
- 7 oz sharp cheddar
- 7 oz emmentaler
- 1 cup white wine (shauvignon blanc?)
- 1 tbsp butter
1 tbsp flour

Bring wine to simmer in sauce pan, melt butter in another pan (fondue pot), whisk in flour and cook for ~5 minutes.
Stir wine into mixture slowly, whisking to smooth. Slowly add cheese, continuing to whisk vigorously. Profit.

Possible pairings include french bread, apple slices, broccoli, cauliflower, and sausages. 

Broth Fondue

- 2 bay leaves
- 3-4 garlic cloves
- 2 tsp dried parsley
- 2 tsp ground pepper
- 2 (10.5oz) cans nonfat beef broth
- 375ml dry white wine
- 2 cups water
- 1 (1oz) package french onion soup mix

Mix all ingredients together and simmer for 1 hour. Bring pot to boil when ready.

Pair with a selection of meats cut into bite-size chunks. Chicken, steak, shrimp, pork, or lobster work wonderfully. Also include a selection of dipping sauces, like teriyaki, sweet and sour, marinara, honey mustard, or cocktail.

Chocolate Fondue

- ~20oz chocolate 
Note: this is a gratuitous amount, good for 6-7 people. Scale up or down accordingly.
- 0.25 cups heavy cream
- 1 tbsp instant coffee powder
- 1 tsp vanilla extract
- 1 tsp white sugar
- .33 cup hot water
Hot water probably isn’t necessary, and can be substituted with more heavy cream. Feel free to skip this.

Saucepan over medium heat, melt the chocolate and heavy cream. Mix the remaining ingredients. Keep heated and stir frequently until smooth. 

Bacon Potato Cheddar Tart

Ingredients:
- 2lbs Bacon
- 1lbs Cheddar cheese 
- 3-4 Potatoes
- Maple syrup

Original Recipe: 
http://chefmichaelsmith.com/recipe/potato-bacon-cheddar-tart/

Step by step instructional video:
http://www.youtube.com/watch?feature=player_embedded&v=MyvzIdcvl74


Roasted Pears with Honey-Roasted Pecans and Gorgonzola


Ingredients:
- Pears (Quantity ???)
- Lemon juice
- Pecans
- Honey
- Gorgonzola Cheese
Note: Ingredient quantities not listed, dependent upon final volume of pears desired)

Preheat oven to 350, and arrange pecans on a baking sheet. Roast pecans for 5-7 minutes. Afterwards, combine pecans and honey in a saucepan and cook on medium-high heat until the mixture simmers and foams (approx. 5-6 minutes).

Optionally peel pears, then halve lengthwise. Scoop out core and seeds and some additional pear to leave a well of adequate size. Toss core and seeds, but collect excess pear. Place pear halves in a large mixing bowl and toss with lemon juice to prevent browning. In another bowl, combine pecans, leftover pear chunks, and gorgonzola cheese and mix them together.

Arrange pear halves snugly on a baking sheet,  and fill each with the pecan/gorgonzola/pear mixture. Put the halves in the oven and bake for 25-30 minutes, or until tender. Serve warm.