This document provides a recipe for making pan de sal, a Filipino bread. It lists the ingredients as bread flour, bread improver, salt, milk, white sugar, yeast, butter, and squash flavoring. The procedure explains how to measure and blend the dry ingredients separately from wet ingredients, then combine and knead the dough until smooth and elastic before shaping into balls, letting rise, baking, and cooling the bread.
The document provides instructions for preparing beef wellington in two parts. Part 1 lists the main ingredients needed which include beef filets, wild mushrooms, puff pastry dough, and Parma ham. Part 2 lists additional ingredients for glazing the pastry including egg yolks, mustard, salt, and pepper. The preparation equipment includes cling film, a refrigerator, pans, an oven, a brush, a rolling pin, a bowl, and a baking sheet. The instructions detail how to season and sear the beef filets, cook the mushrooms, layer the ingredients in cling film, roll them, chill the rolls, wrap in puff pastry, bake, and serve the finished beef wellington.
Mr. Fadel's pecan pie recipe calls for corn syrup, eggs, sugar, butter, vanilla, and pecans to be mixed together and poured into an unbaked pie crust. The pie bakes for 60-70 minutes until the center reaches 200°F. It then cools for 2 hours before serving. Tips are provided on checking for doneness and preventing overbrowning of the crust during baking.
Grove Smith Turkeys - Cooking guidelines for your christmas turkeyNatashaAshton
To cook a Christmas turkey, allow it to reach room temperature for 2 hours before preheating the oven to 180°C. Place the turkey upside down in a roasting tin and cover with foil to keep the breast moist, or baste it with juices. Roast times vary depending on the turkey's weight, from 105 minutes for a 3kg turkey to 195 minutes for a 9kg turkey. Check the turkey every 10 minutes until the thigh juices run clear and it reaches 75°C. Once cooked, let the turkey rest for 15-60 minutes before serving.
This recipe calls for making chorizo and Manchego cheese puff pastries. It involves layering sliced Manchego cheese and cooked chorizo inside rounds of puff pastry, sealing the edges to form turnovers, brushing with egg wash and baking until golden brown. The turnovers are baked at 180°C for 20 minutes or until the filling is fully cooked through.
This document provides a recipe for making calzone pizza dough that makes 2 medium calzones. It lists the ingredients which include flour, salt, olive oil, water, yeast and sugar. The method explains how to mix the yeast with water and sugar, sieve the dry ingredients, mix to a dough and knead for 10 minutes. It then describes shaping the dough, proving it for 1-2 hours, rolling it out and adding tomato sauce and toppings before folding, crimping and baking the calzones for 15 minutes at 240C.
This recipe calls for making an omelette with sweet ham and cheese. To make it, eggs are beaten in a bowl and then mixed with small pieces of sweet ham and cheese along with salt. The mixture is poured into a heated pan with oil and fried on both sides before serving and enjoying.
This document provides a recipe for ham croquettes. It lists the ingredients as 200g ham, 1 clove garlic, 100g flour, 100g butter, 1L milk, parsley, 3 eggs, bread crumbs, and olive oil. The instructions are to melt the butter in a casserole and fry the garlic for 5-6 minutes. Flour is then added and fried, followed by adding chopped ham, parsley, and shaping the dough. The shaped croquettes are then breaded, egg-washed, and fried to create the final dish.
This document provides a recipe for making pan de sal, a Filipino bread. It lists the ingredients as bread flour, bread improver, salt, milk, white sugar, yeast, butter, and squash flavoring. The procedure explains how to measure and blend the dry ingredients separately from wet ingredients, then combine and knead the dough until smooth and elastic before shaping into balls, letting rise, baking, and cooling the bread.
The document provides instructions for preparing beef wellington in two parts. Part 1 lists the main ingredients needed which include beef filets, wild mushrooms, puff pastry dough, and Parma ham. Part 2 lists additional ingredients for glazing the pastry including egg yolks, mustard, salt, and pepper. The preparation equipment includes cling film, a refrigerator, pans, an oven, a brush, a rolling pin, a bowl, and a baking sheet. The instructions detail how to season and sear the beef filets, cook the mushrooms, layer the ingredients in cling film, roll them, chill the rolls, wrap in puff pastry, bake, and serve the finished beef wellington.
Mr. Fadel's pecan pie recipe calls for corn syrup, eggs, sugar, butter, vanilla, and pecans to be mixed together and poured into an unbaked pie crust. The pie bakes for 60-70 minutes until the center reaches 200°F. It then cools for 2 hours before serving. Tips are provided on checking for doneness and preventing overbrowning of the crust during baking.
Grove Smith Turkeys - Cooking guidelines for your christmas turkeyNatashaAshton
To cook a Christmas turkey, allow it to reach room temperature for 2 hours before preheating the oven to 180°C. Place the turkey upside down in a roasting tin and cover with foil to keep the breast moist, or baste it with juices. Roast times vary depending on the turkey's weight, from 105 minutes for a 3kg turkey to 195 minutes for a 9kg turkey. Check the turkey every 10 minutes until the thigh juices run clear and it reaches 75°C. Once cooked, let the turkey rest for 15-60 minutes before serving.
This recipe calls for making chorizo and Manchego cheese puff pastries. It involves layering sliced Manchego cheese and cooked chorizo inside rounds of puff pastry, sealing the edges to form turnovers, brushing with egg wash and baking until golden brown. The turnovers are baked at 180°C for 20 minutes or until the filling is fully cooked through.
This document provides a recipe for making calzone pizza dough that makes 2 medium calzones. It lists the ingredients which include flour, salt, olive oil, water, yeast and sugar. The method explains how to mix the yeast with water and sugar, sieve the dry ingredients, mix to a dough and knead for 10 minutes. It then describes shaping the dough, proving it for 1-2 hours, rolling it out and adding tomato sauce and toppings before folding, crimping and baking the calzones for 15 minutes at 240C.
This recipe calls for making an omelette with sweet ham and cheese. To make it, eggs are beaten in a bowl and then mixed with small pieces of sweet ham and cheese along with salt. The mixture is poured into a heated pan with oil and fried on both sides before serving and enjoying.
This document provides a recipe for ham croquettes. It lists the ingredients as 200g ham, 1 clove garlic, 100g flour, 100g butter, 1L milk, parsley, 3 eggs, bread crumbs, and olive oil. The instructions are to melt the butter in a casserole and fry the garlic for 5-6 minutes. Flour is then added and fried, followed by adding chopped ham, parsley, and shaping the dough. The shaped croquettes are then breaded, egg-washed, and fried to create the final dish.
This recipe provides instructions for making baked cheese toastwiches using bread, eggs, milk, salt, paprika, and American cheese. The bread is toasted on one side and dipped in a mixture of beaten egg, milk, salt and paprika before placing two slices in a baking pan and topping each with a slice of cheese. The remaining bread slices are placed on top and topped with the last two cheese slices before baking for 10-12 minutes. Nutritional information is provided noting it contains 2 starch exchanges, 2 high fat exchanges and 1/2 fat exchange.
To make bacon at home, cure pork belly by rubbing it with a mixture of salt, sugar, and saltpeter and packing it skin side down in an airtight container for 6 days per kilogram. The curing process draws moisture from the meat and preserves it. After curing, wash, dry, and cold smoke the bacon for 2-3 hours until browned. Alternative methods include curing bacon as slices at room temperature for 5 days or applying liquid smoke if no smokehouse is available.
This document provides a recipe for bitterball, a Dutch appetizer of meatballs covered in breadcrumbs and fried. The recipe calls for combining butter, flour, beef broth, onion, parsley and cooked meat strips to make a bechamel sauce. The sauce is poured into a dish and refrigerated until set. Small balls of the mixture are then coated in flour, egg and breadcrumbs before being fried until golden brown and served with mustard.
This recipe is for salt cake and involves mixing water, oil, yeast and flour together to form a dough ball. The dough is then shaped into long pieces and placed on a baking tray to ferment for 20 minutes. After fermentation, oil and salt are added to the dough pieces which are then baked in the oven for 45 minutes to produce the finished salt cakes.
This recipe calls for eggs, milk, sugar, butter, baking powder, flour, oil, and ground chocolate to make a chocolate cake. The ingredients are mixed together except for the butter and baking powder which are added separately. The butter is spread in the pan before the batter is added and baked at 180 degrees for 45 minutes. Once baked, the cake can be decorated as desired.
This recipe provides instructions for making corn cannelloni. It calls for a filling made from corn, paneer, black pepper, and capsicum. The filling is rolled into pasta squares and placed in a baking dish. A cream sauce made with cream, cornflour, salt, pepper and cheddar cheese is poured over the cannelloni. The dish is then baked for 20-30 minutes and served.
The document contains recipes for several traditional Catalan dishes and pastries including risotto with mushrooms, panellets (almond cookies), pumpkin smiles cookies, ghost cookies, butternut squash cream soup, almond cookies, chestnut cream, pine nut panellets. The recipes provide lists of ingredients and step-by-step instructions for making each item.
The document provides a recipe for making faworki which includes sifting flour and adding egg yolks, double cream, butter, baking powder, vodka, and a pinch of salt. The ingredients are mixed to form a hard dough that is then rolled out thinly and cut into short strips with a wavy cutter before being deep fried for 6-8 seconds until light golden brown.
This recipe provides instructions for making a Cheesecake Supreme with 5 packages of cream cheese, 5 eggs, graham cracker crumbs, butter, sugar, flour and heavy cream. The directions involve pressing the graham cracker crumb mixture into a springform pan, blending the cream cheese mixture and pouring it into the prepared pan. The cheesecake bakes for 10 minutes at 400 degrees F then 1 hour at 200 degrees F until set, before cooling and decorating with strawberries.
This recipe provides instructions for making deep fried ham and cheese rolls. It calls for slicing bread, ham, and cheese and rolling them together. The rolls are then dipped in egg and coated in bread crumbs before being deep fried until golden brown. The fried rolls make for a tasty snack or appetizer to share with others.
This recipe is for pasta with chicken. It includes durum spaghetti, sweet cream, chicken breast diced and cooked with onion, and cheese. The cooked pasta and chicken are mixed together and baked with grated cheese, mushrooms, and tomatoes or olives until the cheese is melted and browned. The preparation time is 60 minutes and it is not a fasting food. Red wine is proposed to serve with it.
25 pages of basic egg recipes with photosBoyan Minchev
This document provides instructions and tips for cooking various types of eggs, including scrambled, fried, poached, and hard-cooked eggs. It discusses techniques such as gently moving a spatula across the pan to form soft curds for scrambled eggs. It also provides microwave cooking instructions for some egg dishes. The document offers various tips, such as using a non-stick pan to reduce fat and ensuring eggs are cooked slowly over low heat. It discusses food safety considerations for eggs as well.
Looking for some special Sweet 16 cake for your Sweet Sixteen? Here We have made a custom cake to follow the theme of your birthday party. A themed cake can be with sculpted figures, multiple tiers or even a 3d sculpted cake. We have designed some of the most beautiful and whimsical sweet 16 cakes.
Contact us at: www.alittlecake.com
The document provides recipes for three dishes: a mayonnaise for egg sandwiches, a seafood soup, and a milk corn soup. The mayonnaise recipe calls for egg yolks, canola oil, calamansi extract, salt, pepper, and sugar to be combined and mixed until thick. Hard boiled eggs are chopped and added to the mayonnaise as a filling. The seafood soup recipe includes crab, tahong, halaan, squid, and vegetables in a stock. The milk corn soup recipe mixes cream, whole corn, seafood stock, salt, and pepper and optionally includes scrambled egg and vegetables.
This document provides summaries and recipes for traditional British foods including scones, Victoria sponge cake, fish and chips, and other dishes like roast potatoes, Yorkshire puddings, and strawberries and cream. Recipes include instructions and ingredient lists for homemade scones, Victoria sponge cake with berry filling, and fish and chips with beer batter and fried potatoes. The document also features photos of different British foods and closes by thanking the reader and hoping they enjoy the recipes.
This document provides instructions for making breaded chicken breasts. It lists ingredients and utensils needed and provides directions which include coating chicken fillets in beaten egg and breadcrumbs before frying them in oil until browned. The coated chicken breasts are then placed on a paper towel-lined plate to absorb excess oil before serving.
This document provides recipes for two Turkish dishes:
1) Akıtma (Crepe) which includes ingredients like flour, eggs, milk, water, salt and butter. The instructions describe how to whisk the ingredients together and cook thin pancakes on a griddle.
2) Peynirli Pide (Flat Bread with Cheese) with ingredients like bread or pizza dough, Turkish kashar or asiago cheese, and plain yogurt. The instructions describe how to shape the dough, spread the yogurt and cheese topping, and bake until lightly golden. Both recipes are traditional Turkish dishes.
The document announces a family gathering at the Muleskinners DFAC on January 25th from 1700 to 1830. Family members of E4 and below will pay $3.95 for the meal while meal card holders can eat for free. The menu will include stuffed fish, roast pork, rotisserie chicken, mac and cheese, fried rice, and various sides.
The document discusses various topics relating to soups, including:
- Three categories of soups - clear soups, thick soups, and specialty/ethnic soups.
- Key factors for achieving a great soup - starting with a high quality stock and fresh ingredients.
- Considerations for garnishing soups properly, such as using complementary and uniformly prepared garnishes.
- Safety guidelines for soup preparation, cooling, holding, and leftovers.
Keto is a low-carb, high-fat diet that promotes weight loss, boosts energy levels, and supports mental clarity. It focuses on achieving ketosis, a metabolic state where the body burns fat for fuel.
Dairy Queen Chicken Breast Strip PresentationGerry Niemer
The document discusses switching Dairy Queen's chicken breast offering from whole cooked breasts that are sliced and held to pre-sliced fully cooked chicken breast strips. This would allow chicken to be cooked to order instead of held. It would reduce costs by eliminating slicing in stores and waste from discarded slices. Purchasing pre-sliced strips could save over $960,000 per year compared to the premium price of whole breasts. The change would provide a fresher, more consistent product for customers.
by Steve Ziegler
How to bread meats and keep the breading from falling off of the meat. Both during and after cooking, breading sliding off meats can be a huge problem. This slideshow will show you the proper way to bread your meat to prevent this problem.
The restaurant supply products seen in this video can be found at www.webstaurantstore.com
This recipe provides instructions for making baked cheese toastwiches using bread, eggs, milk, salt, paprika, and American cheese. The bread is toasted on one side and dipped in a mixture of beaten egg, milk, salt and paprika before placing two slices in a baking pan and topping each with a slice of cheese. The remaining bread slices are placed on top and topped with the last two cheese slices before baking for 10-12 minutes. Nutritional information is provided noting it contains 2 starch exchanges, 2 high fat exchanges and 1/2 fat exchange.
To make bacon at home, cure pork belly by rubbing it with a mixture of salt, sugar, and saltpeter and packing it skin side down in an airtight container for 6 days per kilogram. The curing process draws moisture from the meat and preserves it. After curing, wash, dry, and cold smoke the bacon for 2-3 hours until browned. Alternative methods include curing bacon as slices at room temperature for 5 days or applying liquid smoke if no smokehouse is available.
This document provides a recipe for bitterball, a Dutch appetizer of meatballs covered in breadcrumbs and fried. The recipe calls for combining butter, flour, beef broth, onion, parsley and cooked meat strips to make a bechamel sauce. The sauce is poured into a dish and refrigerated until set. Small balls of the mixture are then coated in flour, egg and breadcrumbs before being fried until golden brown and served with mustard.
This recipe is for salt cake and involves mixing water, oil, yeast and flour together to form a dough ball. The dough is then shaped into long pieces and placed on a baking tray to ferment for 20 minutes. After fermentation, oil and salt are added to the dough pieces which are then baked in the oven for 45 minutes to produce the finished salt cakes.
This recipe calls for eggs, milk, sugar, butter, baking powder, flour, oil, and ground chocolate to make a chocolate cake. The ingredients are mixed together except for the butter and baking powder which are added separately. The butter is spread in the pan before the batter is added and baked at 180 degrees for 45 minutes. Once baked, the cake can be decorated as desired.
This recipe provides instructions for making corn cannelloni. It calls for a filling made from corn, paneer, black pepper, and capsicum. The filling is rolled into pasta squares and placed in a baking dish. A cream sauce made with cream, cornflour, salt, pepper and cheddar cheese is poured over the cannelloni. The dish is then baked for 20-30 minutes and served.
The document contains recipes for several traditional Catalan dishes and pastries including risotto with mushrooms, panellets (almond cookies), pumpkin smiles cookies, ghost cookies, butternut squash cream soup, almond cookies, chestnut cream, pine nut panellets. The recipes provide lists of ingredients and step-by-step instructions for making each item.
The document provides a recipe for making faworki which includes sifting flour and adding egg yolks, double cream, butter, baking powder, vodka, and a pinch of salt. The ingredients are mixed to form a hard dough that is then rolled out thinly and cut into short strips with a wavy cutter before being deep fried for 6-8 seconds until light golden brown.
This recipe provides instructions for making a Cheesecake Supreme with 5 packages of cream cheese, 5 eggs, graham cracker crumbs, butter, sugar, flour and heavy cream. The directions involve pressing the graham cracker crumb mixture into a springform pan, blending the cream cheese mixture and pouring it into the prepared pan. The cheesecake bakes for 10 minutes at 400 degrees F then 1 hour at 200 degrees F until set, before cooling and decorating with strawberries.
This recipe provides instructions for making deep fried ham and cheese rolls. It calls for slicing bread, ham, and cheese and rolling them together. The rolls are then dipped in egg and coated in bread crumbs before being deep fried until golden brown. The fried rolls make for a tasty snack or appetizer to share with others.
This recipe is for pasta with chicken. It includes durum spaghetti, sweet cream, chicken breast diced and cooked with onion, and cheese. The cooked pasta and chicken are mixed together and baked with grated cheese, mushrooms, and tomatoes or olives until the cheese is melted and browned. The preparation time is 60 minutes and it is not a fasting food. Red wine is proposed to serve with it.
25 pages of basic egg recipes with photosBoyan Minchev
This document provides instructions and tips for cooking various types of eggs, including scrambled, fried, poached, and hard-cooked eggs. It discusses techniques such as gently moving a spatula across the pan to form soft curds for scrambled eggs. It also provides microwave cooking instructions for some egg dishes. The document offers various tips, such as using a non-stick pan to reduce fat and ensuring eggs are cooked slowly over low heat. It discusses food safety considerations for eggs as well.
Looking for some special Sweet 16 cake for your Sweet Sixteen? Here We have made a custom cake to follow the theme of your birthday party. A themed cake can be with sculpted figures, multiple tiers or even a 3d sculpted cake. We have designed some of the most beautiful and whimsical sweet 16 cakes.
Contact us at: www.alittlecake.com
The document provides recipes for three dishes: a mayonnaise for egg sandwiches, a seafood soup, and a milk corn soup. The mayonnaise recipe calls for egg yolks, canola oil, calamansi extract, salt, pepper, and sugar to be combined and mixed until thick. Hard boiled eggs are chopped and added to the mayonnaise as a filling. The seafood soup recipe includes crab, tahong, halaan, squid, and vegetables in a stock. The milk corn soup recipe mixes cream, whole corn, seafood stock, salt, and pepper and optionally includes scrambled egg and vegetables.
This document provides summaries and recipes for traditional British foods including scones, Victoria sponge cake, fish and chips, and other dishes like roast potatoes, Yorkshire puddings, and strawberries and cream. Recipes include instructions and ingredient lists for homemade scones, Victoria sponge cake with berry filling, and fish and chips with beer batter and fried potatoes. The document also features photos of different British foods and closes by thanking the reader and hoping they enjoy the recipes.
This document provides instructions for making breaded chicken breasts. It lists ingredients and utensils needed and provides directions which include coating chicken fillets in beaten egg and breadcrumbs before frying them in oil until browned. The coated chicken breasts are then placed on a paper towel-lined plate to absorb excess oil before serving.
This document provides recipes for two Turkish dishes:
1) Akıtma (Crepe) which includes ingredients like flour, eggs, milk, water, salt and butter. The instructions describe how to whisk the ingredients together and cook thin pancakes on a griddle.
2) Peynirli Pide (Flat Bread with Cheese) with ingredients like bread or pizza dough, Turkish kashar or asiago cheese, and plain yogurt. The instructions describe how to shape the dough, spread the yogurt and cheese topping, and bake until lightly golden. Both recipes are traditional Turkish dishes.
The document announces a family gathering at the Muleskinners DFAC on January 25th from 1700 to 1830. Family members of E4 and below will pay $3.95 for the meal while meal card holders can eat for free. The menu will include stuffed fish, roast pork, rotisserie chicken, mac and cheese, fried rice, and various sides.
The document discusses various topics relating to soups, including:
- Three categories of soups - clear soups, thick soups, and specialty/ethnic soups.
- Key factors for achieving a great soup - starting with a high quality stock and fresh ingredients.
- Considerations for garnishing soups properly, such as using complementary and uniformly prepared garnishes.
- Safety guidelines for soup preparation, cooling, holding, and leftovers.
Keto is a low-carb, high-fat diet that promotes weight loss, boosts energy levels, and supports mental clarity. It focuses on achieving ketosis, a metabolic state where the body burns fat for fuel.
Dairy Queen Chicken Breast Strip PresentationGerry Niemer
The document discusses switching Dairy Queen's chicken breast offering from whole cooked breasts that are sliced and held to pre-sliced fully cooked chicken breast strips. This would allow chicken to be cooked to order instead of held. It would reduce costs by eliminating slicing in stores and waste from discarded slices. Purchasing pre-sliced strips could save over $960,000 per year compared to the premium price of whole breasts. The change would provide a fresher, more consistent product for customers.
by Steve Ziegler
How to bread meats and keep the breading from falling off of the meat. Both during and after cooking, breading sliding off meats can be a huge problem. This slideshow will show you the proper way to bread your meat to prevent this problem.
The restaurant supply products seen in this video can be found at www.webstaurantstore.com
This document provides instructions and information for cooking various poultry and game birds through methods like roasting, baking, broiling, grilling, simmering, poaching, sautéing, pan-frying, and deep-frying. It discusses seasoning, basting, temperature guidelines, carving techniques, and considerations for stuffing or cooking stuffing separately. Common ingredients and preparations for poultry dressings are also outlined. Pronunciations for several international poultry recipes are provided at the end.
Discover the gateway to a healthier lifestyle with "The Super Keto Diet: The Ultimate Keto Recipe" book. Unleash the power of delicious low-carb recipes, expert tips, and transformative success stories. Embrace a vibrant journey towards sustainable weight loss and elevated well-being. Ignite your taste buds, ignite your life! Get your free copy now.
Low carbohydrate intake: The keto diet typically involves restricting carbohydrate intake to about 20-50 grams per day. This limitation helps to keep the body in a state of ketosis.
Buffalo wings are chicken wing sections that are deep fried and then coated in a sauce of hot pepper sauce and melted butter before serving. The document provides a recipe and instructions for preparing Buffalo wings at home, including cutting and marinating the chicken wings, broiling them, and making a blue cheese dip to serve alongside. The wings are first marinated in a mixture of butter, hot sauce, paprika, salt, cayenne, and black pepper before being broiled until cooked through and coated in reserved marinade. A blue cheese dip is made from sour cream, blue cheese, mayonnaise, vinegar and garlic.
The document discusses the three main types of cooking methods - dry heat cooking, moist heat cooking, and combination cooking. It provides examples of specific cooking techniques that fall under each method (e.g. broiling, poaching, braising), along with best foods to use for each technique. Understanding the different cooking methods is important for becoming a great chef and achieving consistent results.
This document discusses various techniques for beef cookery. It explains that meat begins cooking at 60°C and proteins coagulate between 74-79°C. When heated, protein fibers shrink and moisture is forced out. The document then discusses selecting cooking methods based on the cut of meat, its tenderness, and desired effect. Common cooking methods include roasting, grilling, braising, boiling, and poaching. Internal temperatures for different degrees of doneness from rare to well done are provided. Other topics covered include trimming, trussing, marinating, basting, and searing meats. Guidelines for storing fresh and frozen meats are also outlined.
The document provides recipes for traditional British dishes such as fish and chips, roast beef with Yorkshire pudding, and Cumberland sausage. It describes how to make the batter for deep frying fish, roast a joint of beef, and make Yorkshire pudding from a batter to accompany the roast beef. Details are also provided on making Cumberland sausage using minced pork, seasonings, and sausage skins.
This document discusses different cooking methods for various meat cuts. It explains that the cooking method depends on the muscle fiber and connective tissue content. Moist heat methods like simmering, stewing and braising are best for tougher cuts as they help tenderize the meat over a long, slow cooking time. Dry heat methods like roasting, broiling and grilling work well for more tender cuts. The document provides details on each cooking technique and recommendations on which cuts they are suited for.
The keto diet, a low-carb, high-fat eating plan, promotes weight loss, improves insulin sensitivity, and may offer various health benefits, supporting overall well-being and metabolic health.
The document provides specifications for the Supreme Range Cooker made by Waterford Stanley Ltd. It includes the dimensions, weight, power ratings, and oven capacities of the range cooker. Key features include five gas hobs, two large fan ovens (one of which is programmable), a high-speed ceramic grill, and a slow cooking oven. Installation requires a 1000mm space and the range is available in natural gas or electric models.
Are you looking for delicious healthy recipes that satisfy all your cravings while reducing your fat and makes you healthy at the same time, you're in a right place ...
This document provides a recipe for a sausage cornbread dressing that serves 8 people. It calls for soaking crumbled cornbread and bread in chicken broth and water. Sautéed onions, celery, and sausage are then added to the bread mixture along with eggs and pepper. The dressed is baked at 350 degrees F until lightly browned.
Free cooking recipes for downloading and we sells recipes cookbook too. All kind of cooking-ware are on sales. Go to www.cookingwith-style to check it out.
Savory baking allows pastry chefs to explore new ingredients and techniques while engaging trends involving spices, vegetables, nuts and seeds. Savory items have a place on many menus, from brunches to hors d'oeuvres. Proper cooking methods and mise en place are important to achieve successful outcomes. Common savory baking items include quiches, tarts, mousses, and pizzas or sandwiches with meat, fish, poultry or cheese fillings.
10 Delicious Keto Dinner Recipes to Keep Your Meal Plan on TrackDiechen
we have provided 10 delicious Keto dinner ideas to help make meal planning on the Keto diet easier and more enjoyable. From creamy shrimp and spinach Alfredo to chicken fajita bowls, there's something for everyone in this collection of recipes.
Microsoft word proexport-recetas pork tenderloin with uchuva pesto ingles-ProColombia
This document provides a recipe for pork tenderloin with uchuva pesto that was designed by chefs to introduce the international market to the uchuva fruit. The recipe calls for pork tenderloin seared and cooked with uchuva, butter, thyme and garlic. A pesto is made of uchuva, pistachio, cilantro, shallot and olive oil to generously top the sliced pork. The pesto can also be used with other meats and vegetables.
Microsoft word proexport-recetas pork tenderloin with uchuva pesto ingles-
Sirloin Steak Cooking Methods
1. Sirloin Steak
Cooking Methods
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2. • Sirloin steak should be cooked by dry-heat
methods. To prepare sirloin steak for
broiling, grilling, or pan-broiling, trim
external fat if desired. Use tongs to turn
the steak as it cooks; a fork may pierce the
meat and allow juice to escape.
3. • Internal temperature for medium rare is
145°F (63°C), for medium 160°F (71°C).
You can also judge the doneness of steak
by pressing the meat with your finger.
Very rare meat offers little resistance,
medium rare is slightly springy, and
medium is firm but still springy, whereas
well-done is quite firm.
4. BROIL:
• Preheat the broiling element, and place
sirloin steak on a broiler pan 2 to 4 inches
(5–10cm) from the heat source.
Depending on the size, cook 8 to 10
minutes, turning once. Remove steak
when it reaches desired degree of
doneness.
5. GRILL:
• Brush sirloin steak lightly with oil and
place directly over heat source. Grill 6 to 8
minutes, depending on thickness of the
steak. Turn once and remove the meat
when it reaches desired degree of
doneness.
6. PAN-BROIL:
• Heat the skillet on the stovetop until hot.
Add oil or butter if desired. Place sirloin
steak on the skillet and cook 13 to 15
minutes, turning once. Remove the steak
when it reaches desired degree of
doneness.
7. Sirloin Steak
Cooking Methods
<click here> to GO
Official Secret Restaurant Recipes
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