Culinary Arts Recipes

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Submitted By shawnmatthew
Words 2505
Pages 11
Creamy Au Gratin Potatoes

Ingredients

4 russet potatoes, sliced into 1/4 inch slices
1 onion, sliced into rings salt and pepper to taste
3 tablespoons butter
3 tablespoons all-purpose flour
1/2 teaspoon salt
2 cups milk
1 1/2 cups shredded Cheddar cheese
Directions

Preheat oven to 400 degrees F (200 degrees C). Butter a 1 quart casserole dish.
Layer 1/2 of the potatoes into bottom of the prepared casserole dish. Top with the onion slices, and add the remaining potatoes. Season with salt and pepper to taste.
In a medium-size saucepan, melt butter over medium heat. Mix in the flour and salt, and stir constantly with a whisk for one minute. Stir in milk. Cook until mixture has thickened. Stir in cheese all at once, and continue stirring until melted, about 30 to 60 seconds. Pour cheese over the potatoes, and cover the dish with aluminum foil.
Bake 1 1/2 hours in the preheated oven.

Leche Flan

Ingredients:

10 egg yolks (pula ng itlog); well beaten
1 big can evaporated milk
1 big can condense milk
3 tablespoons brown sugar
1 tablespoon vanilla
3 moulds (lyanera) container
Aluminum foil
3/4 cup water

Leche Flan (egg yolks) Cooking Instructions:

Mix water and sugar in the moulds. Parboil in very low fire until it turns brown and sticky. Do not overcook the sugar.

In a bowl, mix the following ingredients: egg yolks, evaporated milk, condensed milk, and vanilla. Pour the mixture in the moulds and cover with aluminum foil. Steam for about 15 - 20 minutes. Remove from the steamer. Cool it down before serving.

Chocolate Mousse Recipe

INGREDIENTS
4 1/2 ounces bittersweet chocolate, finely chopped
2 tablespoons (1 ounce) unsalted butter, diced
2 tablespoons espresso or very strong coffee (I used decaf espresso from a local Starbucks)
1 cup cold heavy cream
3 large eggs, separated
1 tablespoon sugar
(Optional) Raspberries…...

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...oil on top of the potatoes and they’ll be good to go.   
 
  After they’re stuffed with butter and Parmigiano-Reggiano, you want to bake them at 400ºF for about 45 minutes to an hour. I found mine were done more at the hour mark.     
 
  When they’re done baking, you’re still a few minutes away from cheesy gloriousness! First you have drizzle the heavy cream atop the potatoes …  
 
  And then add the shredded cheddar and bake for an addition 10-15 minutes.   
 
  They’ll come out looking all cheesy and inviting. Like this.  
 
  Transfer them to your plate. Of course, you can serve them just like this. They’ll be amazing.   
 
  But isn’t everything better with a dollop of sour cream? Yes, yes I think so.  This recipe is a total winner. It’d be perfect as a main dish accompanied with a salad, or as a side dish to, say, a roast chicken? The cheese and cream make this meal cozy and comforting, which is perfect for those chilly, brisk autumn evenings....

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