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Recipes

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SRJC Culinary Arts
Culinary Arts

Recipes

The following recipes come from instructors in the Culinary Arts program at Santa Rosa Junior College. Many of these recipes have been used in our various cooking classes or have appeared on the menu for the Culinary Café and Bakery.

Soups
Butternut Squash Soup (pdf)
Creme de Volaille a l'Indienne (pdf)

Salads
Creamy Vinaigrette (pdf)
Thai Chicken Salad (pdf)

Hors d’oeuvres
Cheddar Chive Crackers (pdf)

Vegetarian Entrees
Vegetarian Demiglace (pdf)

Ethnic Dishes
Lime & Chili Marinated Game Hen (pdf)

Breakfast Pastries

Side Dishes
Butterscotch Yams (pdf)

Poultry Entrees
Cheese-Stuffed Chicken Breasts (pdf)

Meat Entrees
Breast of Chicken Chardonnay (pdf)
Pork Chops With Mustard And Rosemary (pdf)
Poularde au Champagne (pdf)

Desserts
Bread Pudding with Bourbon Sauce (pdf)
Tarte Tatin (pdf)
Michael's Persimmon Pudding (pdf)
Cathy's Steamed Persimmon Pudding (pdf)