Recipes to use in cooking labs (or for yourself)
Recipes from some of my favorite sites.
You can find many recipes on their Facebook page.
Hot Caramel Topping 5 Tbsp. butter 1 cup brown sugar, packed 1/4 cup half and half Pinch salt 1/2 tsp. vanilla extract Vanilla ice cream Over low heat melt together butter and brown sugar until smooth in heavy saucepan. Stir in salt; stir in half and half; simmer 4 minutes. Remove from heat; stir in vanilla extract. Serve over ice cream or cake or pancakes....the sky is the limit with this old favorite! Enjoy! Tiramisu Brownies (My Baking Addiction)
YIELD: 24 servings PREP TIME: 30 minutes COOK TIME: 45 minutes INGREDIENTS:For the Brownie Batter12 oz. chocolate chips 1 cup unsalted butter, softened 1 cup sugar 4 whole eggs 4 egg whites 1 cup cake flour For the Mascarpone Topping8 ounces mascarpone cheese, room temperature 8 ounces cream cheese, room temperature 1/4 cup sugar 4 egg whites 2 teaspoons pure vanilla extract 1 package soft ladyfingers 1 cup Barista Prima Coffeehouse Italian Roast coffee, brewed DIRECTIONS:1. In a large bowl, melt the chocolate. Stir until smooth and leave it to cool. Heat the oven to 350°F. Line a 13″ x 9″ baking pan with parchment paper. Add chocolate to a mixing bowl with the paddle attachment on. Beat in the butter followed by 1 cup of sugar and the 4 eggs and 4 egg whites. Add the flour and mix on low speed until just combined. Pour the batter into the prepared baking pan minus 1 cup of the brownie batter. Lay the ladyfingers upside down on top of the batter, and push down slightly. Brew 1 Barista Prima Coffeehouse Italian Roast K-Cup pack. Using a pastry brush, carefully brush the Barista Prima Coffeehouse coffee over the ladyfingers until they are saturated. 2. In another bowl, combine the mascarpone cheese, cream cheese, and 1/4 cup of sugar, 4 egg whites and vanilla extract. Spread topping over ladyfingers over ladyfingers. Place spoonful of brownie batter on top of the creamy filling and swirl it lightly with a toothpick or knife. 3. Bake for 45 to 50 minutes or until center is almost set and brownies begin to pull away from sides of pan. Cool completely in the pan before slicing it. Recipe provided by Barista Prima |
Broccoli Potato Bacon Hash Recipe (Steamy Kitchen)
ingredients: 4 slices bacon, cut into 1/2" pieces 1/2 onion, diced 2 potatoes, cut into 1/2" dice Stem of 1 head of broccoli, peeled and cut into 1/2" dice (about 1 cup) salt and pepper 1 clove garlic, finely minced salt and freshly ground black pepper 1 teaspoon fresh thyme leaves (or 1/2 teaspoon dried thyme) directions:1. In a large saute pan over medium-high heat, cook the bacon pieces until crisp. Use a slotted spoon to remove and reserve the bacon, leaving the bacon drippings in the pan. 2. Add the potatoes to the pan and brown the potatoes on each side, about 6-8 minutes. 3. Stir in the onions, cook for 2 minutes, then add in the broccoli and the garlic. Cook for 2 minutes. Add in 1 tablespoon of water and cover. Let cook for 3 minutes. Check to make sure that the potato is cooked through. 4. Add the cooked bacon pieces back into the pan and season with salt, pepper and fresh thyme. No Bake Oatmeal Fudge Cookies
3 cups rolled oats 1 tsp vanilla 1 cup chopped nuts, see variation below 1/2 cup butter 2 cups sugar 1/2 cup evaporated milk 1/2 cup cocoa powder Combine oats, vanilla and nuts and set aside. Over medium low heat, combine sugar, cocoa and evaporated milk; bring to a full rolling boil, stirring constantly. Boil for 2 minutes. Remove from heat, add butter, stir until melted. Quickly add oat mixture and stir until well mixed. Drop by spoonful onto wax paper; let cool 2 hours to set. Variation: To make Gluten free and Nut free use gluten free oats and 1 cup crumbled Rice Chex cereal in place of nuts. |
USDA Recipes
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