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CULG 55 Lab Notebook
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Cookbook Recipes
Red Snapper En Papillote
Arctic Char with Orange Beurre Blanc
Pork Loin with Prunes
Paneer: Homemade Indian Cheese
Blackened Steak Sandwich
Marinated London Broil
Beef Wellington
Frankfurter
Red Snapper En Papillote
This recipe calls for a red snapper but we substituted it with codfish. It is topped with leek, fennel, carrot, celery, and red bell pepper. Basil butter was added on top and baked for 8-10 minutes. Steam was the finishing cooking method.Arctic Char with Orange Beurre Blanc
This Artic fillet was sous vide until it reaches the desired internal temperature. After that, it was seared on both sides to have a nice char color. It is then plated with the Citrus Beurre Blanc. and garnish with the segment oranges.Pork Loin with Prunes
This is a pork loin topped off with carrots, celery, herbs and prunes. The prunes will probably throw you off but the pork loin tasted good. If you don't like prunes, you could substitute it out for dried apricots.Paneer: Homemade Indian Cheese
This is a simple and easy recipe to follow. Paneer's taste is milky, fresh, and very mild. Paneer is one versatile ingredient that can be added to many dishes.Blackened Steak Sandwich
This Blackened Steak Sandwich is very tasty and filling. I would suggest you to share this with you friends or family because this is a crowd pleaser.Marinated London Broil
This Marinated London Broil is so tender, juicy, and favorly. This is a simple recipe to go to if you are craving something meaty! The seasonings are quite simple and tasty!Beef Wellington
Beef Wellington is a steak dish of English origin, made out of fillet steak coated with pate and wrapped in puff pastry, then baked.Frankfurter
The frankfurter is a cured, smoked, and cooked sausage. It is a ready-to-eat sausage or it may be boiled, fried, or grilled for serving. The frankfurter was invented 215 years ago in Vienna, Austria. Later German immigrants brought the technology to the USA. The terms frankfurter, wiener, or hot dog are practically interchangeable today. When the term "need frankfurter" is used, the sausage is made of pure beef only.Thank you for your interest in heather_vuee's cookbook and for helping support the BakeSpace community of independent cookbook authors!
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