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Vanilla Breakfast Pudding

INGREDIENTS:

1/2 cup sugar
1/4 cup cornstarch
1/8 tsp. salt
3 cups milk
4 EGG YOLKS
2 Tbsp. butter
2 tsp. vanilla

DIRECTIONS:

1. Mix sugar, cornstarch and salt in small heavy saucepan. Gradually whisk in milk and egg yolks until smooth.
2. Cook over medium heat, stirring constantly, until mixture thickens and comes to a boil, about 6 minutes.
3. Reduce heat. Simmer, stirring constantly, 1 minute.
4. Remove from heat. Stir in butter and vanilla.
5. Pour into six 6-oz custard cups.
6. Serve warm or refrigerate until cold. Serve with granola or fruit, if desired.

For Breakfast Brûlée: Sprinkle 1 tsp. sugar on top of each pudding. Using a culinary butane torch, caramelize the sugar until golden.

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Roasted Garlic Deviled Eggs Three Ways

INGREDIENTS – ROASTED GARLIC:

2 whole garlic bulbs
2 tsp. olive oil

DIRECTIONS – ROASTED GARLIC: 

1.) Preheat oven to 400℉.
2.) Remove outer papery layers from garlic bulb, leave skins attached and cloves together at the base.
3.) Cut tops about a ¼”-½” down, exposing garlic cloves.
4.) Drizzle olive oil over exposed garlic and wrap tightly with foil.
5.) Place on a baking sheet and roast for 30-40 minutes, or until cloves are caramelized and soft.

INGREDIENTS – ROASTED GARLIC HERB DEVILED EGGS:

6 large hard boiled EGGS
1/2 cup mayonnaise
2 Tbsp. freshly chopped chives
1 Tbsp. freshly chopped parsley
Salt & pepper, to taste

DIRECTIONS – ROASTED GARLIC HERB DEVILED EGGS:

1.) Slice eggs lengthwise in half, remove yolks and place in a bowl, reserving the whites.
2.) Add roasted garlic to yolks and mash together with a fork.
3.) Add remaining ingredients and mix until smooth.
4.) Spoon or pipe yolk filling into whites, about 1 tablespoon per, garnish with additional chives.

INGREDIENTS – BARBECUE DEVILED EGGS:

6 large hard boiled EGGS
2 Tbsp. barbecue sauce
2 Tbsp. freshly chopped chives
Bacon for topping
Salt & pepper, to taste

DIRECTIONS – BARBECUE DEVILED EGGS:

1.) Slice eggs in half lengthwise, remove yolks and place in a bowl, reserving the whites.
2.) Add roasted garlic to yolks and mash with a fork.
3.) Add mayonnaise and barbecue sauce and mix until smooth.
4.) Pipe or spoon mixture into egg whites, about a tablespoon each, garnish with chopped chives and bacon.

INGREDIENTS – SUNDRIED TOMATO FETA & RICOTTA DEVILED EGGS:

6 large hard boiled EGGS
1/4 cup crumbled feta
1/4 cup ricotta
3 Tbsp. oil packed sundried tomatoes, drained
Chives for garnish

DIRECTIONS – SUNDRIED TOMATO FETA & RICOTTA DEVILED EGGS:

1.) Slice eggs in half lengthwise, transfer yolks to a food processor, and reserve the whites.
2.) To the food processor, add remaining ingredients. Blend until smooth, stopping to scrape sides and bottom of bowl when needed.
3.) Pipe or spoon mixture into egg whites, about a tablespoon each, garnish with chives.

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Kentucky Hot Brown Omelet

INGREDIENTS:

8 slices bacon
2 cups Mornay sauce (recipe follows)
4 Tbsp. butter, divided per omelet
12 large EGGS
¾ cup water
Salt & pepper, to taste
1 ½ lb. roasted turkey breast, sliced
8 slices Swiss cheese
8 tomato slices

DIRECTIONS:

1.) Line sheet pan with cake rack. Arrange bacon strips on top of rack. Cook at 400° until cooked through and crispy.
2.) Make Mornay sauce and keep warm. {recipe below}
3.) To make omelet, melt a tablespoon butter on medium-low heat in nonstick pan. Whisk together 3 eggs and 3-tablespoons water per omelet. Add egg mixture to pan with salt and pepper. With rubber spatula, move eggs inward continuously, until about 70% cooked. While eggs are flat, add six-ounces warmed turkey to center along with two slices Swiss cheese, fold one-third of the omelet toward center, then invert onto an oven-proof plate or pan.
4.) Top omelet with two bacon and two tomato slices. Cover with Mornay sauce and broil omelet just until sauce browns, approximately three minutes.

MORNAY SAUCE – INGREDIENTS:

3 Tbsp. butter
3 Tbsp. all-purpose flour
1 ½ cups milk
Pinch nutmeg
Salt & pepper, to taste
2 oz. Parmesan cheese, grated

MORNAY SAUCE – DIRECTIONS:

1.) Heat a medium-sized saucepan over medium-high heat; when hot, add butter. When butter melts, add flour and start whisking.
2.) Be careful not to let butter burn or flour turn brown. It’s only going to take a minute or a minute-and-a-half for roux to start turning a pale yellow.
3.) Slowly add milk in a stream, while constantly whisking. Bring sauce to a boil, then immediately lower heat to simmer. Continue simmering and whisking occasionally for 3 to 4 minutes, being careful not to let sauce burn.
4.) Remove pan from heat. Stir in nutmeg, salt, and pepper. (Without cheese, this is a bechamel sauce.)
5.) Still off heat, add grated cheese and whisk until melted into sauce. It should be thick and smooth.
6.) Taste and adjust seasoning to complete Mornay sauce.

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