| Creamy Garlic Dressing with (or without) DIll | Christopher Ranch | Creamy Garlic Dressing with (or without) DIll is made by putting the vinegar, garlic, salt, sugar, Tabasco, and mustard into a blender. Pulse on and off a couple of times, then turn to high and blend for 30 seconds. Then add the fresh chives, parsley and ...展开 Creamy Garlic Dressing with (or without) DIll is made by putting the vinegar, garlic, salt, sugar, Tabasco, and mustard into a blender. Pulse on and off a couple of times, then turn to high and blend for 30 seconds. Then add the fresh chives, parsley and dill weed. Pulse on and off to chop coarsely, then blend for 10 seconds. Turn the blender on, then slowly add the olive oil, canola oil and finally the sour cream. Blend just until the sour cream is incorporated. 收起 | |
| Creamy Garlic Salad Dressing Recipe | Christopher Ranch | Creamy Garlic Salad Dressing Recipe is prepared by combining garlic and 1 cup water. Bring to boil. Reduce heat and simmer 10 minutes. With a slotted spoon transfer the garlic and 2 tablespoons of the cooking liquid to a food processor. Add the ricotta an...展开 Creamy Garlic Salad Dressing Recipe is prepared by combining garlic and 1 cup water. Bring to boil. Reduce heat and simmer 10 minutes. With a slotted spoon transfer the garlic and 2 tablespoons of the cooking liquid to a food processor. Add the ricotta and yogurt puree. Transfer to a bowl stir in the chives salt and pepper. Refrigerated covered. 收起 | |
| Creamy Garlic Spinach Soup | Christopher Ranch | Creamy Garlic Spinach Soup is made by chopping spinach coarsely. Combine with chicken broth and carrots in 2- to 3-quart pot. Cook 5 to 10 minutes until carrots are tender and spinach wilted. Remove from heat. ;Meanwhile, sauté onion and garlic very gentl...展开 Creamy Garlic Spinach Soup is made by chopping spinach coarsely. Combine with chicken broth and carrots in 2- to 3-quart pot. Cook 5 to 10 minutes until carrots are tender and spinach wilted. Remove from heat. ;Meanwhile, sauté onion and garlic very gently over low to medium heat in butter, about 20 to 30 minutes. Onions should be very tender and translucent, but garlic should NOT be browned! Add flour and cook, stirring constantly 5 to 10 minutes. Combine spinach/broth and onion/garlic mixtures in food processor or blender in small batches. Puree until smooth. Clean pot and return soup to pot. Add cream, whipping cream and salt and fresh ground pepper to taste. ;Heat until hot, but not boiling. Garnish with a dollop of sour cream and garlic croutons. 收起 | |
| Creamy Onions with Pistachios | Christopher Ranch | Creamy Onions with Pistachios are made by In a medium saucepan, cover onions with boiling water, bring to a boil and boil 3 minutes. Drain, rinse with cold water. Cut away root ends; gently squeeze toward stem ends to slip of skins. Cut a shallow “x” on e...展开 Creamy Onions with Pistachios are made by In a medium saucepan, cover onions with boiling water, bring to a boil and boil 3 minutes. Drain, rinse with cold water. Cut away root ends; gently squeeze toward stem ends to slip of skins. Cut a shallow “x” on each root end to help keep onion intact. In the clean saucepan, cover peeled onions with boiling water; bring to a boil, uncovered and boil until tender, 15 minutes. Drain. In the clean dry saucepan melt butter over low heat. Stir in flour until smooth. Off heat, gradually stir in milk, keeping smooth. Stir in onions and heat to serving temperature. Off heat, stir in cheese and salt until cheese melts. Top with pistachios. 收起 | |
| Creamy Orzo Risotto | Christopher Ranch | Creamy Orzo Risotto is made by In large pot of boiling lightly salted water, cook orzo for about 8 minutes or just until tender but still firm. Drain and rinse under cold water. Drain well and set aside. Meanwhile, in a large non-stick skillet, melt butte...展开 Creamy Orzo Risotto is made by In large pot of boiling lightly salted water, cook orzo for about 8 minutes or just until tender but still firm. Drain and rinse under cold water. Drain well and set aside. Meanwhile, in a large non-stick skillet, melt butter over medium-low heat; cook garlic and onion for 3 to 4 minutes or until onion is softened. Add wine and bring to a simmer; reduce heat to medium-low and cook, stirring occasionally, for 3 minutes. Stir in cream and bring to a simmer; reduce heat to medium-low and cook gently, stirring occasionally, for about 5 minutes or until slightly thickened. Add orzo to cream sauce; stirring constantly, bring to a simmer. Stir in chives and cheddar and blue cheeses. Season with salt and pepper. Sprinkle with pine nuts. 收起 | |
| Creamy Tomato Soup | Connecticut Coconut Company | This is a recipe for Creamy Tomato Soup utilizing the product Organic Virgin Coconut Oil with sun-dried tomatoes, chopped onion, ripe Italian tomatoes, soy milk, salt, black and red pepper, and basil. | |
| Creamy Zucchini and Garlic | Christopher Ranch | Creamy Zucchini and Garlic Melt is prepared by adding butter in a skillet. Add the minced garlic and sauté over low heat for a short time. Add the grated zucchini, garlic powder and thyme. Cook, stirring frequently until the zucchini is tender. Remove fro...展开 Creamy Zucchini and Garlic Melt is prepared by adding butter in a skillet. Add the minced garlic and sauté over low heat for a short time. Add the grated zucchini, garlic powder and thyme. Cook, stirring frequently until the zucchini is tender. Remove from the heat and stir in the sour cream. Season with the fresh pepper. 收起 | |
| Crème Cake (A&S Crème Cake) | Abel & Schafer | This is a recipe for baking Crème Cake using A&S Crème Cake. | |
| Crème Cake (Dream Komplet Crème Cake Mix) | Abel & Schafer | This is a recipe for baking Crème Cake using Dream Komplet Crème Cake Mix. | |
| Crème Cake Parve (Crème Cake Mix Parve) | Abel & Schafer | This is a recipe for baking Crème Cake Parve using Crème Cake Mix Parve. | |
| Crème Cake Parve (Natural Parve Crème Cake Mix) | Abel & Schafer | This is a formulation for baking Crème Cake Parve using Natural Parve Crème Cake Mix. | |
| Crème Cake (Wheat Bran Honey Crème Cake Mix) | Abel & Schafer | This is a recipe for baking Crème Cake using Wheat Bran Honey Crème Cake Mix. | |
| Crème Cake (Yogurt Crème Cake Mix) | Abel & Schafer | This is a recipe for baking Crème Cake using Yogurt Crème Cake Mix. | |
| Crêpes (Buckwheat Crêpes De France) | Abel & Schafer | This is a recipe for making Crêpes using Buckwheat Crêpes De France. | |
| Crisp Garlic Yukon Gold Potatoes | Christopher Ranch | Crisp Garlic Yukon Gold Potatoes is prepared by preheating oven to 400 degrees. Brush a baking sheet with 1 tbsp of the oil and sprinkle with salt and pepper. Arrange the potatoes on the baking sheet, cut side down, and bake for 45 minutes, or until crisp...展开 Crisp Garlic Yukon Gold Potatoes is prepared by preheating oven to 400 degrees. Brush a baking sheet with 1 tbsp of the oil and sprinkle with salt and pepper. Arrange the potatoes on the baking sheet, cut side down, and bake for 45 minutes, or until crisp and golden brown. Transfer the potatoes to a bowl. Heat the remaining 3 tbsp of oil in a large skillet. Add the garlic and cook over moderately low heat, stirring, until crisp and lightly browned. Do not let the garlic get to brown or it will be bitter. Pour the garlic and oil over the potatoes, add the parsley and toss. Season with salt and pepper and serve at once. 收起 | |
| Crispy Garlic Potato Skins with Spicy Roasted Tomato Ketchup | Christopher Ranch | Crispy Garlic Potato Skins with Spicy Roasted Tomato Ketchup is made by placing a rack about 4 inches from the broiler element and preheat. Arrange the tomatoes on a foil-lined baking sheet. Broil the tomatoes, turning occasionally, until blackened all ov...展开 Crispy Garlic Potato Skins with Spicy Roasted Tomato Ketchup is made by placing a rack about 4 inches from the broiler element and preheat. Arrange the tomatoes on a foil-lined baking sheet. Broil the tomatoes, turning occasionally, until blackened all over. Set aside to cool slightly. Core and roughly chop the tomatoes with their skins. Heat the 2 tablespoons olive oil in a medium saucepan over medium heat. Add the onions and cook, stirring occasionally, until golden brown, about 10 minutes. Add the garlic, chipotles, cinnamon, allspice, and clove and cook, stirring, until fragrant, about 2 minutes. Add the vinegar and brown sugar and cook, stirring, until the liquid is slightly syrupy. Add the chopped tomatoes and salt and season with pepper, to taste. Reduce the heat to medium-low and cook, stirring occasionally, until thickened, about 15 minutes. Please refer to attached pdf fpr the entire recipe. 收起 | |
| Crispy Rice and Peanut Bars | Peter's Chocolate | This is a recipe for Crispy Rice and Peanut Bars utilizing the products Peter's® Milk Chocolates Broc® and Peter's® Peanut Butter Flavored Icecap® Chips with crisped rice, peanuts, sugar, and corn syrup. | |
| Crock Pot Garlic Chicken | Christopher Ranch | Crock Pot Garlic Chicken is prepared by placing 1 sprig of thyme, rosemary, sage and parsley in chicken cavity. Place celery in crock pot. Put chicken on top of celery. Pour chicken stock around the chicken. Add garlic around chicken. Chop remaining herb...展开 Crock Pot Garlic Chicken is prepared by placing 1 sprig of thyme, rosemary, sage and parsley in chicken cavity. Place celery in crock pot. Put chicken on top of celery. Pour chicken stock around the chicken. Add garlic around chicken. Chop remaining herbs. Sprinkle herbs, salt and pepper over chicken. Cover cook on Low 8- 10 hours or on High 4- 6 hours. To serve, place chicken, garlic and celery on serving platter. Squeeze roasted garlic out of skins onto toasted French bread slices and spread with knife. 收起 | |
| Crockpot Barley Casserole | Christopher Ranch | Crockpot Barley Casserole is made by combining all ingredients except pine nuts in a 3-4 quart slow cooker. Cover and cook on low for 6-8 hours until barley and vegetables are tender. Sprinkle with nuts just before serving. | |
| Crunchy Cranberry and Turkey Flatbread Panxo | Puratos | Crunchy Cranberry and Turkey Flatbread Panxo is a sandwich recipe that is composed of a flatbread, mayo, turkey, and diced tomatoes. The flatbread is made with dried cranberries, white chocolate and pecan pieces as well as O-tentic Origin, Intens Melting,...展开 Crunchy Cranberry and Turkey Flatbread Panxo is a sandwich recipe that is composed of a flatbread, mayo, turkey, and diced tomatoes. The flatbread is made with dried cranberries, white chocolate and pecan pieces as well as O-tentic Origin, Intens Melting, Extendo and Chocolante White. 收起 | |
| Crusty Portuguese Rolls | Puratos | Crusty Portuguese Rolls is an oval shaped bread baked in the Portuguese style with brown sugar. This formulation is created with the products S500 Red, Puraslim, Sapore Fidelio and Sapore Panarome. | |
| Cuban Style Pork | Christopher Ranch | Cuban Style Pork is made by first making the mojo. In a small bowl stir together all mojo ingredients until salt is dissolved. Chill sauce, covered, at least 1 hour and up to 24. Trim all fat from pork. In a sealable plastic bag combine pork and mojo. Sea...展开 Cuban Style Pork is made by first making the mojo. In a small bowl stir together all mojo ingredients until salt is dissolved. Chill sauce, covered, at least 1 hour and up to 24. Trim all fat from pork. In a sealable plastic bag combine pork and mojo. Seal bag, pressing out excess air. Marintae pork, chilled, 3 hours. Preheat oven to 400 degrees. Drain pork, discarding marinade, and pat dry. In a small roasting pan roast pork 30 to 40 minutes, or until a meat thermometer inserted in center registers 160 degrees. Transfer pork to a cutting board and let stand 10 minutes. Cut pork into thin slices and serve with papaya mango salsa. 收起 | |
| Cubano Hash | Christopher Ranch | Cubano Hash is made by preheating the oven to 400 degrees. Heat a skillet over medium high heat with extra-virgin olive oil, 1 turn of the pan. Add pork and brown, 3 to 4 minutes. Add chorizo, onions, garlic and season mixture with cumin, allspice, salt ...展开 Cubano Hash is made by preheating the oven to 400 degrees. Heat a skillet over medium high heat with extra-virgin olive oil, 1 turn of the pan. Add pork and brown, 3 to 4 minutes. Add chorizo, onions, garlic and season mixture with cumin, allspice, salt and pepper, to taste, and cook 7 to 8 minutes. Stir in tomato paste, cook a minute then add beer. Arrange bread on baking sheet. Toast the split bread a bit, top with 1/4 of the meat mixture and Swiss cheese, return to oven and melt 2 to 3 minutes. Mix pickles with mustard. Heat a skillet with butter over medium heat. To melted butter, add eggs and fry to desired doneness. 收起 | |
| Cubed Chocolate Bread Muffin Panxo with Bacon | Puratos | Cubed Chocolate Bread Muffin Panxo with Bacon is a muffin loaf that has blackberry chipotle sauce piped onto the serving surface, the chocolate bread cube placed on top of that, with chocolate sauce poured on top and Bacon bits sprinkled on as well. This ...展开 Cubed Chocolate Bread Muffin Panxo with Bacon is a muffin loaf that has blackberry chipotle sauce piped onto the serving surface, the chocolate bread cube placed on top of that, with chocolate sauce poured on top and Bacon bits sprinkled on as well. This formulation is created with the products Puraslim, Sapore Panarome, Sapore Rigoletto, S500 Green A+, Extendo, and Chocolante Dark Bittersweet. 收起 | |
| Cucumber Salad | Christopher Ranch | Cucumber Salad is made by mixing In a bowl together oil and vinegar, garlic, lemon zest and oregano. Toss salad ingredients in and mix until dressed, and top with feta. | |
| Curried Fish Chowder | Christopher Ranch | Curried Fish Chowder ismade by putting In a soup pot, heat the oil on medium heat. Saute the shallots or onions, garlic, and salt for 5 minutes, stirring often. Add the celery and saute for about 5 more mins. Add the curry powder, turmeric, and pepper and...展开 Curried Fish Chowder ismade by putting In a soup pot, heat the oil on medium heat. Saute the shallots or onions, garlic, and salt for 5 minutes, stirring often. Add the celery and saute for about 5 more mins. Add the curry powder, turmeric, and pepper and saute for 1 to 2 minutes, stirring constantly. Add the potatoes, squash, carrots, water or stock, and sherry or wine. Cover and bring to a boil; then reduce the heat and simmer until the vegetables are very tender, about 15 minutes. Rinse the fish fillets and cut them into bite-sized pieces. Add them to the pot, cover, and cook for 5 to 7 minutes, until the fish is no longer translucent. Remove from the heat. In a blender, combine the cream cheese, milk or half & half, and 2 cups of the hot soup and puree until smooth. Stir the puree back into the soup and reheat gently, if needed. Serve hot topped with chives or shallots and with lemon wedges on the side. Accompany with mesclun salad and a crusty baguette. 收起 | |
| Danish Dough Overnight Method | Puratos | Danish Dough Overnight Method is a Danish that is baked with a specific overnight resting method. This formulation is created with the products S500 Red, Intens Melting and Sapore Fidelio. | |
| Dark Chocolate Porter | Briess Malt & Ingredients Co. | This porter uses dark chocolate malt in place of black patent malt to achieve triple chocolate delight. (For complete brewing process see attachment). | |
| Darker Weiss | Briess Malt & Ingredients Co. | Modeled after one of the best selling and most award winning Weiss beers in the world, the Black Malt in this recipe balances and rounds out the normal Weiss beer charter. (For complete brewing process see attachment). | |
| Day & Night Snack Cookie | Puratos | Day & Night Snack Cookie is a cookie that consists of a smooth white dough, filling and a chocolate coating. This formulation consists of the products Tegral Satin Whole Grain Creme Cake, Belcolade Cryst-o-Fil Blanc, Belcolade Cryst-o-Fil Noir and Chocola...展开 Day & Night Snack Cookie is a cookie that consists of a smooth white dough, filling and a chocolate coating. This formulation consists of the products Tegral Satin Whole Grain Creme Cake, Belcolade Cryst-o-Fil Blanc, Belcolade Cryst-o-Fil Noir and Chocolante Milk. 收起 | |
| Devils Food Cake | Abel & Schafer | This is a recipe for baking Devils Food Cake using Komplet Devils Food Cake Ind. Mix. | |
| Died & Gone to Montecelli | Christopher Ranch | Died & Gone to Montecelli is made by mixing all ingredients in a ceramic bowl and let stand for 10 minutes. Serve in a shallow bowl and scoop up with good crusty sourdough or peasant bread. | |
| Dinner Rolls | Abel & Schafer | This is a recipe for baking Dinner Rolls using Dinner Roll 25% Base. | |
| Dipped Apples | Puratos | Dipped Apples is a melted chocolate dip that covers apples and covered in pecans. This formulation contains the products Carat Coverlux Milk and Dark. | |
| Dipped Strawberries | Puratos | Dipped Strawberries is a white and dark chocolate dip that is used to coat strawberries. Dark chocolate is melted as a base and the white melted chocolate is striped on the dark chocolate base. This formulation is created with the products Carat Coverlux ...展开 Dipped Strawberries is a white and dark chocolate dip that is used to coat strawberries. Dark chocolate is melted as a base and the white melted chocolate is striped on the dark chocolate base. This formulation is created with the products Carat Coverlux White and Dark. 收起 | |
| Dipped Strawberry | Puratos | Dipped Strawberry is melted chocolate that is both dark and milk which is covered on strawberries. This formulation contains the product Carat Coverlux Milk and Dark. | |
| Donuts | Abel & Schafer | This is a recipe for producing Donuts using Komplet Yeast Raised Donut Mix. | |
| Double Marzen | Briess Malt & Ingredients Co. | Small amounts of sugar help to lighten the body and balance the incredible amounts of malt character in this rich lager. (For complete brewing process see attachment). | |
| Dragon Fruit Berry Tea | Northwest Naturals | Dragon Fruit Berry Tea is a formulation where Dragon Fruit Berry Juice Concentrate WONF is combined with white tea and ice in a beverage shaker. | |
| Dried Cherry Chutney | Christopher Ranch | Dried Cherry Chutney is made by heating the wine for about 30 seconds in a microwave, then pour over the cherries. Don’t let it boil, just warm enough to fluff the dried fruit quickly. Let set for one hour. Mince shallots and garlic. Heat the butter in a ...展开 Dried Cherry Chutney is made by heating the wine for about 30 seconds in a microwave, then pour over the cherries. Don’t let it boil, just warm enough to fluff the dried fruit quickly. Let set for one hour. Mince shallots and garlic. Heat the butter in a saucepan over medium high heat, then saute the shallots and garlic until transparent. Add the cherries and wine and spices. Reduce heat to medim and simmer for three or four minutes, then add preserves and cook until thickened, about 20 minutes. 收起 | |
| Dried Fruit Stuffed Pork Loin | Christopher Ranch | Dried Fruit Stuffed Pork Loins are made by in a saucepan, combine apricots, figs and raisins over medium heat. Add apple juice and chicken broth. Add sage, butter, ginger, garlic, and lemon juice. Season with salt and pepper. Cook until the fruits are rec...展开 Dried Fruit Stuffed Pork Loins are made by in a saucepan, combine apricots, figs and raisins over medium heat. Add apple juice and chicken broth. Add sage, butter, ginger, garlic, and lemon juice. Season with salt and pepper. Cook until the fruits are reconstituted and the liquid is reduced by half, about 25 minutes. Transfer the fruit mixture to a blender or food processor and puree until thick and smooth. Carve a tunnel through the center of the loin with a sharpening steel or wooden dowel. Widen the tunnel using your fingers. Inject the sauce into the opening using a pastry bag fitted with a metal tip. The filling should go all the way through the loin. Rub the pork all over with oil, herbs, salt and pepper. Sear the pork on a hot grill on all sides then transfer to a large baking pan. Bake in a preheated 375 degrees F oven. Roast until a meat thermometer inserted into the center of the roast registers 160 degrees F, about 35 to 45 minutes. Transfer pork roast to a cutting board; let stand 10 minutes before carving into pinwheels. Serve with pan juices. 收起 | |
| Drunken Alaskan King Crab Legs | Christopher Ranch | Drunken Alaskan King Crab Legs are made by putting in a large stockpot with a steamer insert, add beer, lemons and garlic and bring to a boil. Add crab legs and cover. Steam for 5 minutes or until crab is cooked through. Serve with drawn butter. | |
| “Drunken” Spare Ribs | Christopher Ranch | “Drunken” Spare Ribs is a formulation that results in a savory spare rib meal cooked in a bbq marinade. | |
| Dry Irish Stout | Briess Malt & Ingredients Co. | Briess Technical Services Manager Bob Hansen developed this tribute to our new Bitterless Black Malt noting, “The Midnight Wheat Malt adds an exceptionally smooth, non-bitter, dry roasted note to this stout.” (For complete brewing process see attachment). | |
| Duck Confit | Christopher Ranch | Duck Confit is made by laying the leg portions on a platter, skin side down. Sprinkle with 1 tablespoon of the kosher salt and black pepper. Place the garlic cloves, bay leaves, and sprigs of thyme on each of 2 leg portions. Lay the remaining 2 leg porti...展开 Duck Confit is made by laying the leg portions on a platter, skin side down. Sprinkle with 1 tablespoon of the kosher salt and black pepper. Place the garlic cloves, bay leaves, and sprigs of thyme on each of 2 leg portions. Lay the remaining 2 leg portions, flesh to flesh, on top. put the reserved fat from the ducks in the bottom of a glass or plastic container. Top with the sandwiched leg portions. Sprinkle with the remaining 1/8 teaspoon kosher salt. Cover and refrigerate for 12 hours. Preheat the oven to 200 degrees F. Remove the duck from the refrigerator. Remove the garlic, bay leaves, thyme, and duck fat and reserve. Rinse the duck with cool water, rubbing off some of the salt and pepper. Pat dry with paper towels. Put the reserved garlic, bay leaves, thyme, and duck fat in the bottom of an enameled cast-iron pot. Sprinkle evenly with the peppercorns and salt. Lay the duck on top, skin side down. Add the olive oil. Cover and bake for 12 to 14 hours, or until the meat pulls away from the bone. 收起 | |
| Dulce de Leche Coffee Truffles | Peter's Chocolate | This is a recipe for Dulce de Leche Coffee Truffles utilizing the product Peter's® Milk Chocolates Malan™ with whole milk, dulce de leche, heavy cream, ground coffee beans, corn syrup, and Irish cream liqueur. | |
| Dumpling Wrappers | MP Gokyo Food & Chemical Co., Ltd. | GLYATE is a perfect ingredient for improving processability of dumpling wrappers. GLYATE can make dumpling wrapper easily extendable, processable and freeze thaw stability | |
| Dunkle Weizen | Briess Malt & Ingredients Co. | Phenolic esters, sweet malted wheat notes and background flavors of chocolate make this full flavored Weiss beer a great complement for your favorite German meal. Ein Prosit! (For complete brewing process see attachment). | |
| Dusseldorf Alt | Briess Malt & Ingredients Co. | Fermenting at cool ale temperatures develops the clean and smooth, yet rich malty character of this German-style beer. (For complete brewing process see attachment). | |
| Dutch Chicken | Christopher Ranch | Dutch Chicken is prepared by peppering, buttering and browning chicken thighs, Drain. Add soy sauce, water & crushed garlic over the chicken. Cover, simmer 1/2 hour turning chicken occasionally. Pour chicken & sauce over cooked rice. | |
| East Amber Ale | Briess Malt & Ingredients Co. | An original American style of beer, this cream ale is full bodied yet very light and drinkable. (For complete brewing process see attachment). | |
| Easy Baked Striped Bass with Tomato, Olives and Rosemary | Christopher Ranch | Easy Baked Striped Bass with Tomato, Olives and Rosemary is made by preheating the oven to 425 degrees. Season the striped bass with the salt and pepper. Place the lemon slices on the bottom of a large roasting pan and top with the onion slices. Drizzle w...展开 Easy Baked Striped Bass with Tomato, Olives and Rosemary is made by preheating the oven to 425 degrees. Season the striped bass with the salt and pepper. Place the lemon slices on the bottom of a large roasting pan and top with the onion slices. Drizzle with white wine. Place 3 sprigs of rosemary on top of the sliced lemons and onion. Lay the fish on top of the onion slices, then divide the tomato slices, rosemary needles, lemon zest, garlic cloves and olives evenly over the tops of the fish. Pour 1 1/2 cups wine around the fish, and drizzle each fish with 2 tablespoons of the olive oil. Place the fish in the oven and roast, uncovered, for 20 minutes. Remove and drizzle the fish stock over the fish, as well as another 2 tablespoons of olive oil over each fish. Return to the oven and continue to cook until well caramelized, about 15 to 20 minutes. Remove the fish from the oven and drizzle with the remaining 1/4 cup of olive oil. 收起 | |
| Easy Chicken Wellington | Christopher Ranch | Easy Chicken Wellington (Refer to Formulation). | |
| Easy Please Me Summer Weiss | Briess Malt & Ingredients Co. | Delicious doesn’t have to be difficult. This recipe is from a brewpub where it was the year round best seller. (For complete brewing process see attachment). | |
| Easy Pot Roast with Vegetables | Christopher Ranch | Easy Pot Roast with Vegetables is prepared by preheating oven to 325 degrees F. Combine onion powder, garlic powder, kosher salt, and dried oregano. Sprinkle spice mixture evenly on both sides of roast. Add fresh ground black pepper to taste. Place season...展开 Easy Pot Roast with Vegetables is prepared by preheating oven to 325 degrees F. Combine onion powder, garlic powder, kosher salt, and dried oregano. Sprinkle spice mixture evenly on both sides of roast. Add fresh ground black pepper to taste. Place seasoned chuck roast in the center of a large foil-lined roasting pan. Arrange new potatoes, carrots, mushrooms, and garlic around roast. Separate sweet onion slices and arrange on top of meat and vegetables. Spray top of vegetables with vegetable oil. Sprinkle dry onion soup mix evenly on top of vegetables and meat. In a separate small bowl, combine red wine, beef broth, and tomato paste until smooth. Pour mixture down the side of the pan, tilting to distribute evenly over the bottom. Cover pan with foil, crimping around the edges to seal tight. Bake for 2-1/2 to 3 hours, until meat is tender. Slice pot roast and serve with roasted vegetables and pan gravy. 收起 | |
| Edamame Dip with Pita Crisps | Christopher Ranch | Edamame Dip with Pita Crisps are made by preheating the oven to 350 degrees. In a medium mixing bowl, add 1 tablespoon olive oil, garlic and salt; mix well. Add pita and toss well. Arrange pita halves in a single layer on baking sheet. Bake for 15 minutes...展开 Edamame Dip with Pita Crisps are made by preheating the oven to 350 degrees. In a medium mixing bowl, add 1 tablespoon olive oil, garlic and salt; mix well. Add pita and toss well. Arrange pita halves in a single layer on baking sheet. Bake for 15 minutes or until crisp; cool completely on wire rack. Cook edamame according to package instructions, omitting salt. Place 1 tablespoon oil, salt, cumin and garlic in a food processor; pulse 2 to 3 times or until coarsely chopped. Add edamame, parsley, tahini, water and lemon juice; process 1 minute or until smooth. Spoon hummus into serving bowl. Serve with pita crisps. 收起 | |
| Elegant Caramel Cherries | Peter's Chocolate | This is a recipe for Elegant Caramel Cherries utilizing the products Peter's® Caramel Loaf, Peter's® Liquid Caramel, and Peter's® Milk Chocolates Malan™ or Peter's® Bittersweet Chocolates Galeton™ with large maraschino cherries. | |
| Enrobed Brownie Bite | Puratos | Enrobed Brownie Bite is a chocolate fudge brownie that is bite size and is enrobed (or glazed) in dark chocolate and then striped in white chocolate. This formulaton is made with the products Tegral Ultimate Fudge Brownie Mix, Carat Decorcrem Dark SH and ...展开 Enrobed Brownie Bite is a chocolate fudge brownie that is bite size and is enrobed (or glazed) in dark chocolate and then striped in white chocolate. This formulaton is made with the products Tegral Ultimate Fudge Brownie Mix, Carat Decorcrem Dark SH and Carat Decorcrem White. 收起 | |
| Exported Scotch Ale | Briess Malt & Ingredients Co. | Malty and complex. The small amount of smoked malt adds another level of decadence. (For complete brewing process see attachment). | |
| Fall Ale | Briess Malt & Ingredients Co. | This amber/brown Belgian-inspired ale has a distinctly nutty, biscuity warmth perfect for cooler weather. (For complete brewing process see attachment). | |
| Fermented Cream Cheese – Cold Filled 15% Fat, with Nutrilac® CH-5559 | Arla Foods Ingredients | All you need is a greek yoghurt line with some modifications, and you’re ready to broaden your business base with profitable cream cheese. You can optimise the production setup, as well as the consistency, whether the goal is a spreadable cream cheese, or...展开 All you need is a greek yoghurt line with some modifications, and you’re ready to broaden your business base with profitable cream cheese. You can optimise the production setup, as well as the consistency, whether the goal is a spreadable cream cheese, or a cheese filling for e.g. cheesecake. 收起 | |
| Fermented Cream Cheese – Cold Filled 25% Fat, with Nutrilac® CH-5559 | Arla Foods Ingredients | All you need is a greek yoghurt line with small modifications, and you’re ready to broaden your business base with profitable cream cheese. You can optimise the production setup, as well as the consistency, whether the goal is a spreadable cream cheese, o...展开 All you need is a greek yoghurt line with small modifications, and you’re ready to broaden your business base with profitable cream cheese. You can optimise the production setup, as well as the consistency, whether the goal is a spreadable cream cheese, or a cream cheese filling for e.g. cheese cakes. 收起 | |
| Fermented Cream Cheese – Hot Filled 15% Fat, with Nutrilac® CH-5559 | Arla Foods Ingredients | If you are producing yoghurt today you can expand your product range to include hot filled cream cheese by utilising the functionalities of Nutrilac® CH-5559. You can optimise the production setup, as well as the consistency, and you will get a firm but s...展开 If you are producing yoghurt today you can expand your product range to include hot filled cream cheese by utilising the functionalities of Nutrilac® CH-5559. You can optimise the production setup, as well as the consistency, and you will get a firm but still spreadable fermented cream cheese product. 收起 | |
| Fermented Cream Cheese – Hot Filled 25% Fat, with Nutrilac® CH-5559 | Arla Foods Ingredients | All you need is a greek yoghurt line, and you’re ready to broaden your business base with profitable cream cheese. You can optimise the production setup, as well as the consistency, whether the goal is a firm bake-stable cream cheese, or a more spreadable...展开 All you need is a greek yoghurt line, and you’re ready to broaden your business base with profitable cream cheese. You can optimise the production setup, as well as the consistency, whether the goal is a firm bake-stable cream cheese, or a more spreadable version. Furthermore it is possible to cut processing time in half and eliminate acid whey waste. 收起 | |
| Fermented Milk Dessert with Nutrilac® QU-8302 | Arla Foods Ingredients | By using Nutrilac® QU-8302, yoghurt producers are now able to produce a firm, smooth fermented milk dessert on a traditional yoghurt line through simple processing. The result is a delicious spoonable smooth texture produced with a maximum yield | |
| Fig & Hazelnut Chew | Peter's Chocolate | This is a recipe for Fig & Hazelnut Chew utilizing the product Peter's® Semisweet Chocolates Lenoir™ with figs, sliced almonds, and chocolate hazelnut spread. | |
| Filet Mignon with Garlic and Herb Cheese | Christopher Ranch | Filet Mignon with Garlic and Herb Cheese is prepared by placing tenderloin steaks on rack in boiling pan. Place pan in broiler closest to heat. Broil steaks 10 to 15 minutes for medium rare turning after 5 minutes. When turning steaks, add tomato slices t...展开 Filet Mignon with Garlic and Herb Cheese is prepared by placing tenderloin steaks on rack in boiling pan. Place pan in broiler closest to heat. Broil steaks 10 to 15 minutes for medium rare turning after 5 minutes. When turning steaks, add tomato slices to broil pan. Meanwhile, rinse watercress with water and drain. In 5 quart Dutch oven or saucepan over high heat in hot oil, cook watercress and salt until watercress wilts about 2 minutes. Arrange Watercress on platter. Discard any liquid in Dutch oven. Just before steaks are done, remove tomatoes slices from broil pan and arrange over watercress. Spread herb cheese over steaks. Broil 1 to 2 minutes until cheese begins to brown. Arrange Steaks on platter with watercress and tomato slices. 收起 | |
| Filled Cakes With PentaCake FL 6050, Filled before baking | Pentaor | This formulation is recommended for bakes which are filled with chocolate or jam before baking. PentaCake FL 6050 helps with retention of the filling during baking. It is suitable mainly for filled muffins and pound cakes. | |
| Final Course (Sweet Stout) | Briess Malt & Ingredients Co. | With dessert or as dessert, beside ice cream or on ice cream. This sweet stout is a delicious end to any dining experience. (For complete brewing process see attachment). | |
| Fish Fillets in a Garlic Bath | Christopher Ranch | Fish Fillets in a Garlic Bath are made by preheating oven to 350 degrees. Season fish fillets with salt and pepper. Heat a large cast iron or heavy bottomed skillet over moderately high heat. When hot add 2-3 tablespoons of olive oil. Sear fish fillets ab...展开 Fish Fillets in a Garlic Bath are made by preheating oven to 350 degrees. Season fish fillets with salt and pepper. Heat a large cast iron or heavy bottomed skillet over moderately high heat. When hot add 2-3 tablespoons of olive oil. Sear fish fillets about 1-2 minutes per side or until lightly golden, remove to a oven proof platter and set in oven to finish cook for 3-5 minutes or, to desired doneness. Meanwhile add the remaining olive oil, slivered garlic, salt and pepper to the pan and cook over medium low heat stirring often for about 2 minutes. Add chopped ancho chilies and continue cooking a minute or two until a toasty aroma is released. Add the fish stock or clam juice reduce by half, adding any juices that have collected on the platter holding the fish fillets. Then add lime juice and parsley, bring sauce to a boil and pour over fish on platter. Serve immediately along with plenty of white rice. 收起 | |
| Fish Veloute | Christopher Ranch | Fish Veloute is made by melting the butter in a frying pan add the onion shallots and leek and cook until soft but not coloured. Add the fish trimmings. Cook for 23 minutes. Add the Noilly Prat and reduce until almost all the liquid has evapourated. Add t...展开 Fish Veloute is made by melting the butter in a frying pan add the onion shallots and leek and cook until soft but not coloured. Add the fish trimmings. Cook for 23 minutes. Add the Noilly Prat and reduce until almost all the liquid has evapourated. Add the cream and bring to the boil then simmer for a further 34 minutes and remove from the heat. Add the rosemary garlic salt and cayenne pepper. Cover the pan and leave to infuse for at least 20 minutes. Pass through a double layer of muslin and add a little lemon juice to taste. This is probably my single greatest sauce. Although one sees and tastes many such sauces in the great restaurants of the world I have never come across such a flavoursome and aromatic one as this. When you sprinkle chopped chives over it just before serving it takes on another dimension. 收起 | |
| Fish with Sage and Garlic Sauce | Christopher Ranch | Fish with Sage and Garlic Sauce is prepared by preheating oven to 400 degrees. Separate and peel the garlic and simmer in water until they are soft, approximately 20 minutes. Reserve several whole cloves and let the rest simmer for 10 minutes more. Pus...展开 Fish with Sage and Garlic Sauce is prepared by preheating oven to 400 degrees. Separate and peel the garlic and simmer in water until they are soft, approximately 20 minutes. Reserve several whole cloves and let the rest simmer for 10 minutes more. Push through a fine strainer so you have about 1/4 cup of puree. Season the fish with salt and pepper and roll in flour then saute fillets in the olive oil with the whole garlic cloves until just browned on high heat. Place in oven to bake until firm. Heat the sage broth garlic puree and cream and whisk until just thickened. Pour the sauce over the fish a few minutes before it is done. 收起 | |
| Five Spice Beef Kabob | Christopher Ranch | Five Spice Beef Kabob is prepared by placing 2 bamboo skewers or disposable wooden chop sticks soaked in cool water for 1 hour. Mix together marinade ingredients. Set aside ¼ cup (60ml) of marinade for basting. Pour the remaining marinade over cubed beef ...展开 Five Spice Beef Kabob is prepared by placing 2 bamboo skewers or disposable wooden chop sticks soaked in cool water for 1 hour. Mix together marinade ingredients. Set aside ¼ cup (60ml) of marinade for basting. Pour the remaining marinade over cubed beef and refrigerate for 5 hours. Remove beef from marinade and thread beef on skewers, 4 pieces of beef per skewer. Preheat barbeque grill to 375°F/190°C or medium-high heat. Place beef on well oiled grill. Grill beef for approximately 2 minutes per side (for medium rare) or until desired temperature. Remove from grill and lightly tent with foil. Allow meat to rest 5 minutes 收起 | |
| Flanders Brown | Briess Malt & Ingredients Co. | Longer aging helps develops a slight sour characteristic of this malty Belgian-style brown ale. A medium to full bodied brew with low to moderate carbonation and no astringency is fitting for the final “sweet and tart” finish. (For complete brewing proce...展开 Longer aging helps develops a slight sour characteristic of this malty Belgian-style brown ale. A medium to full bodied brew with low to moderate carbonation and no astringency is fitting for the final “sweet and tart” finish. (For complete brewing process see attachment). 收起 | |
| Focaccia Bread | Abel & Schafer | This is a recipe for baking Focaccia Bread using Focaccia Bread Mix. | |
| Forever Red Ale | Briess Malt & Ingredients Co. | Sweet and malty, Forever Red Ale is clean and crisp. Easy to drink, it pairs well with a late harvest festival of roasted turkey and succulent vegetables. (For complete brewing process see attachment). | |
| Four Cheese and Leek Pasta Filling with CareRice 25 | Caremoli Group | CareRice™ 25 is used in pasta filling to create a creamy, full texture. | |
| Four Cheese Pasta Filling with CareRice 25 | Caremoli Group | CareRice™ 25 is used in pasta filling to create a creamy, full bodied texture. | |
| Freezer Caramel Drizzle Pie | International Coconut Corp. | Freezer Caramel Drizzle Pie is made by combining graham cracker crusts, butter, shredded coconut, pecans, sweetened condensed milk, cream cheese, whipped topping, and caramel ice cream topping. | |
| French Baguette Bread | Abel & Schafer | This is a recipe for baking French Baguette Bread using French Baguette Mix. | |
| French Brioche | Abel & Schafer | This is a recipe for baking French Brioche using French Brioche Mix. | |
| French Rolls | Abel & Schafer | This is a recipe for baking French Rolls using French Crusty Roll Mix. | |
| Fried Green Beans with Coconut | International Coconut Corp. | Fried Green Beans with Coconut are made by combining butter, onion, ginger root, salt, black pepper, fresh green beans, red pepper, unsweetened coconut, coriander, and lemon juice. | |
| Fried Green Tomatoes | Christopher Ranch | Fried Green Tomatoes are made by placing the tomato slices between two layers of double-thick paper towels. Lightly press to remove excess moisture. Prepare a breading station: Place three shallow bowls near the stove. Blend the flour, salt and pepper in ...展开 Fried Green Tomatoes are made by placing the tomato slices between two layers of double-thick paper towels. Lightly press to remove excess moisture. Prepare a breading station: Place three shallow bowls near the stove. Blend the flour, salt and pepper in the first bowl. In the second bowl, mix the eggs and water. Fill the third bowl with the panko bread crumbs. Take individual slices of green tomatoes and dredge them in the flour to coat. Shake off any excess flour. Dip in the egg mixture and coat in the panko crumbs. Lay the slices in a single layer on a rimmed baking sheet. In a deep skillet add enough vegetable oil so it is about 2 inches deep. Add the garlic. Heat the oil to 375 degrees over medium-high heat. When the garlic cloves turn golden-brown, remove them from the oil and discard. Carefully place a few tomato slices in the hot oil. Don’t overcrowd the pan. Flip or turn once and fry until golden brown on all sides. With a slotted spoon, remove the hot pieces and drain on a plate lined with paper towels. Sprinkle with kosher salt to taste. Repeat with the remaining tomato slices. Arrange on a platter and serve while hot. 收起 | |
| Fried Onions: Cipolle Fritte | Christopher Ranch | Fried Onions: Cipolle Fritte are made by In a large bowl, combine the egg yolks, salt, pepper and flour and whisk to combine. Gradually add the milk until the batter is smooth. Fold in the cheese and garlic and let rest 30 minutes. Bring 2 quarts of water...展开 Fried Onions: Cipolle Fritte are made by In a large bowl, combine the egg yolks, salt, pepper and flour and whisk to combine. Gradually add the milk until the batter is smooth. Fold in the cheese and garlic and let rest 30 minutes. Bring 2 quarts of water to a boil and add 1-tablespoon salt. Blanch the onions in the boiling water for 2 minutes, then refresh in ice water. Drain and pat dry with paper towels. Fold the parsley into the batter. Beat the egg whites to stiff peaks and fold into the batter. In a large, relatively tall-sided pan, heat the oil over high heat. Using tongs, dip each onion into the batter, shaking off the excess, then fry in the hot oil until golden brown on all sides. Remove with a slotted spoon or spider, drain on a plate lined with paper towels and season with salt. Serve hot. 收起 | |
| Frittata with Shallots and Pancetta | Christopher Ranch | Frittata with Shallots and Pancetta is made by In fry pan over medium-high heat, cook pancetta until crisp, 5-7 minutes. Transfer to paper towel-lined plate. Pour off all but 1 tbsp fat from pan; return pan to medium heat. Cook shallots until tender, 5-7 ...展开 Frittata with Shallots and Pancetta is made by In fry pan over medium-high heat, cook pancetta until crisp, 5-7 minutes. Transfer to paper towel-lined plate. Pour off all but 1 tbsp fat from pan; return pan to medium heat. Cook shallots until tender, 5-7 minutes. Remove from heat. In large bowl, whisk eggs, salt, pepper, cheese, and parsley. Stir in pancetta and shallots. In deep half of frittata pan over medium-low heat, warm 1 tablespoons of oil. Add eggs; cook until they begin to set, 8-10 minutes. ;Stir occasionally with rubber spatula during first 2 minutes of cooking. Place shallow pan upside down on top of deep pan; flip frittata into shallow pan. Cook, covered, unti eggs are completely set, 7-10 minutes. Shake pan to loosen frittata; slide it onto serving plate. Let stand 10 minutes. In bowl, toss salad greens with lemon juice and drizzle of olive oil. Cut frittata in slices. Serve with salad greens. 收起 | |
| Fruit and Nut Balls | Peter's Chocolate | This is a recipe for Fruit and Nut Balls utilizing the product Peter's® Milk Chocolates Malan™ with toasted almonds, dried apricots, pitted dates, cinnamon, grated orange zest, orange juice, honey, and macaroon coconut. | |
| Fruit and Nut Basket | Peter's Chocolate | This is a recipe for Fruit and Nut Basket utilizing the products Peter's® Semisweet Chocolates Devyn™, Peter's® Milk Chocolates Crema®, and Peter's® Liquid Caramel with pecans and dried blueberries. | |
| Fruit and Nut Baskets | Peter's Chocolate | This is a recipe for Fruit and Nut Baskets utilizing the products Peter's® Semisweet Chocolates Newport™, Peter's® Milk Chocolates Chatham®, and Peter's® Liquid Caramel with whole walnuts and raisins. | |
| Fruit d’Or Broccoli and cranberry salad | Fruit d'Or | Fruit d’Or Broccoli and cranberry salad ingredients include broccoli, dried cranberries, and cashews. The sauce for the salad includes apple cider vinegar, fructose, mayonnaise, and garlic. Mix the broccoli, dried cranberries and cashew nuts. Add the sauc...展开 Fruit d’Or Broccoli and cranberry salad ingredients include broccoli, dried cranberries, and cashews. The sauce for the salad includes apple cider vinegar, fructose, mayonnaise, and garlic. Mix the broccoli, dried cranberries and cashew nuts. Add the sauce. Chill before serving. 收起 | |
| Fruit d’Or Couscous salad | Fruit d'Or | Fruit d’Or Couscous salad is a salad that includes couscous, green apple, shallot, celery stick, cucumber, dried cranberries, and parsley. The salad dressing for this salad includes olive oil, lemon juice, salt and pepper. | |
| Fudge Balls | Peter's Chocolate | This is a recipe for Fudge Balls utilizing the product Peter's® Semisweet Chocolates Lenoir™ with sugar, heavy cream, corn syrup, salt, and butter. | |
| Fudge Eggs | Peter's Chocolate | This is a recipe for Fudge Eggs utilizing the products Peter's® Milk Chocolates Chatham®, Peter's® Original™ White Chocolate, and Peter's® Chocolate Liquors Broken Orinoco™ with corn syrup, sugar, heavy cream, and dairy butter. | |
| Funfetti Cheesecake Muffin | Puratos | Funfetti Cheesecake Muffin is a yogurt cake that is baked and then filled with cheesecake. This formulation is created with the products Tegral Satin Supreme Yogurt Creme Cake and Deli Cheesecake. | |
| Garden Fricaseé | Christopher Ranch | Garden Fricaseé is made by blanching pancetta in boiling water for a few minutes. Drain. Put about a teaspoon of butter or olive oil in a heavy casserole and add pancetta. Cook for about three minutes, stirring, but don’t let it get too brown. Add vegetab...展开 Garden Fricaseé is made by blanching pancetta in boiling water for a few minutes. Drain. Put about a teaspoon of butter or olive oil in a heavy casserole and add pancetta. Cook for about three minutes, stirring, but don’t let it get too brown. Add vegetables with 1/4 cup water, then top with lettuce leaves. Cover casserole and cook over medium-low heat for about 20-30 minutes. To test for doneness, poke a sharp knife into the new potatoes and see if they pierce easily. When vegetables are finished, add salt to taste and 2 Tablespoons of butter. Serve immediately. 收起 | |
| Garlic & Sour Cream Chicken Marinade | Christopher Ranch | Garlic & Sour Cream Chicken Marinade is prepared by mixing all ingredients. Pour over Chicken in plastic bag for 4 to 24 hours refrigerated. Grill or broil. | |
| Garlic and Cheese Scones | Christopher Ranch | Garlic and Cheese Scones are made by preheating the oven at 425 degrees F (220 degrees C) and lightly grease a baking sheet. ;In a large bowl, sift flour and salt together. Lightly rub in butter with finger tips until mixture looks like coarse breadcrumbs...展开 Garlic and Cheese Scones are made by preheating the oven at 425 degrees F (220 degrees C) and lightly grease a baking sheet. ;In a large bowl, sift flour and salt together. Lightly rub in butter with finger tips until mixture looks like coarse breadcrumbs. Add garlic,cheese and salt to mixture. ;Form a hole in the center of the mixture and pour in milk, setting aside 1 tsp. of milk for glazing the scones. Carefully mix until combined. ;Place onto a lightly floured board and knead lightly and briefly. Be careful to not overwork the dough. Shape dough to form a 1 inch thick round. Cut dough round into 8 wedges. ;Place on greased baking sheet and brush with remaining milk. Bake in oven for 10 to 20 minutes, or until scones are a light brown color. Serve hot or let cool on a wire rack. 收起 | |
| Garlic and Olive Swiss Chard | Christopher Ranch | Garlic and Olive Swiss Chard is prepared by washing the chard, cut away the stems and chop the leaves. In large skillet or Dutch oven, heat the olive oil. Add garlic and red pepper flakes- saute for one minute. Add the chard, saute, turning frequently, th...展开 Garlic and Olive Swiss Chard is prepared by washing the chard, cut away the stems and chop the leaves. In large skillet or Dutch oven, heat the olive oil. Add garlic and red pepper flakes- saute for one minute. Add the chard, saute, turning frequently, the chard. Stir in lemon juice and olives, heat through. 收起 | |
| Garlic and Oregano Chicken Marinade | Christopher Ranch | Garlic and Oregano Chicken Marinade is prepared by combining all ingredients in a mixing bowl. Mix until thoroughly combined in a mixing bowl. Marinate chicken for 6 hours. Prepare indirect grill and cook until done. Makes enough marinade for 2 chickens ...展开 Garlic and Oregano Chicken Marinade is prepared by combining all ingredients in a mixing bowl. Mix until thoroughly combined in a mixing bowl. Marinate chicken for 6 hours. Prepare indirect grill and cook until done. Makes enough marinade for 2 chickens quartered. 收起 | |
| Garlic and Parmesan Breadsticks | Christopher Ranch | Garlic and Parmesan Breadsticks are made by melting butter and crushed garlic together. Thaw bread in 300 degree over for 30 minutes. Stretch dough on greased baking sheet. Cut into 1 inch bread sticks, brush with butter and crushed garlic, sprinkle with ...展开 Garlic and Parmesan Breadsticks are made by melting butter and crushed garlic together. Thaw bread in 300 degree over for 30 minutes. Stretch dough on greased baking sheet. Cut into 1 inch bread sticks, brush with butter and crushed garlic, sprinkle with garlic powder or salt. Bake in 375 degree oven until brown (15 min). Baste again, sprinkle with parmesan cheese, and bake another 5-10 minutes 收起 |
