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The Portfolio of the Year ;)

The Portfolio of the Year ;). Ryan Pedro Allen. Banana Bread. Recipe and Procedure. 3 or 4 ripe bananas, smashed 1/3 cup melted butter 1 cup sugar (can easily reduce to 3/4 cup) 1 egg, beaten 1 teaspoon vanilla 1 teaspoon baking soda Pinch of salt 1 1/2 whole wheat flour ½ cup oats

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The Portfolio of the Year ;)

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  1. The Portfolio of the Year ;) Ryan Pedro Allen

  2. Banana Bread

  3. Recipe and Procedure • 3 or 4 ripe bananas, smashed • 1/3 cup melted butter • 1 cup sugar (can easily reduce to 3/4 cup) • 1 egg, beaten • 1 teaspoon vanilla • 1 teaspoon baking soda • Pinch of salt • 1 1/2 whole wheat flour • ½ cup oats • No need for a mixer for this recipe. Preheat the oven to 350°F (175°C). With a wooden spoon, mix butter into the mashed bananas in a large mixing bowl. Mix in the sugar, egg, and vanilla. Sprinkle the baking soda and salt over the mixture and mix in. Add the flour last, mix. Pour mixture into a buttered 4x8 inch loaf pan. Bake for 1 hour. Cool on a rack. Remove from pan and slice to serve.

  4. Bananas Foster

  5. Recipe and Procedure • ¼ cup (½ stick) butter • 1 cup brown sugar • ½ teaspoon cinnamon • ¼ cup banana liqueur • 4 bananas, cut in half lengthwise, then halved • ¼ cup dark rum • 4 scoops vanilla ice cream • Combine the butter, sugar, and cinnamon in a flambé pan or skillet. Place the pan over low heat either on an alcohol burner or on top of the stove, and cook, stirring, until the sugar dissolves. Stir in the banana liqueur, then place the bananas in the pan. When the banana sections soften and begin to brown, carefully add the rum. Continue to cook the sauce until the rum is hot, then tip the pan slightly to ignite the rum. When the flames subside, lift the bananas out of the pan and place four pieces over each portion of ice cream. Generously spoon warm sauce over the top of the ice cream and serve immediately. 

  6. Crepes

  7. Recipe and Procedure • 1 whole wheat flour • 2 eggs • 1/2 cup milk • 1/2 cup water • 1/4 teaspoon salt • 2 tablespoons butter, melted • In a large mixing bowl, whisk together the flour and the eggs. Gradually add in the milk and water, stirring to combine. Add the salt and butter; beat until smooth. • Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each crepe. Tilt the pan with a circular motion so that the batter coats the surface evenly. • Cook the crepe for about 2 minutes, until the bottom is light brown. Loosen with a spatula, turn and cook the other side. Serve hot.

  8. Pancakes

  9. Recipe and Procedure • 1 1/2 whole wheat flour • 3 1/2 teaspoons baking powder • 1 teaspoon salt • 1 tablespoon white sugar • 1 1/4 cups milk • 1 egg • 3 tablespoons butter, melted • ½ cup oats • In a large bowl, sift together the flour, baking powder, salt and sugar. Make a well in the center and pour in the milk, egg and melted butter; mix until smooth. • Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake. Brown on both sides and serve hot.

  10. Quiche

  11. Recipe and Procedure • 1 cup asparagus pieces (1-inch) • 3/4 cup shredded Italian cheese blend (3 oz.) • 1 cup cherry tomato slices • 6 EGGS • 1/2 cup milk • 1/3 cup sour cream • 1/2 tsp. salt • 1/4 tsp. white pepper • HEAT oven to 375°F. BLANCH asparagus in boiling water for 1 minute. DRAIN well. SPRINKLE cheese evenly in bottom of pie shell. TOP with asparagus and tomatoes in an even layer. • BEAT eggs, milk, sour cream, salt and pepper in medium bowl until blended. Carefully POUR over filling in pie shell. • BAKE in center of 375°F oven until center is almost set but jiggles slightly when dish is gently shaken and knife inserted near center comes out clean, about 40 minutes. LET STAND 5 minutes. CUT into wedges.

  12. Eggs Benedict

  13. Recipe and Procedure • English Muffin • Bacon • Salt TT • Vinegar 1oz • Eggs Poached • Hollandaise • Toast the muffin. Sauté the bacon. • Bring 1 quart of water to a boil and add the salt and vinegar. Reduce to a simmer and add the eggs. • Place the eggs on the muffin and top with bacon slices. Cover with hollandaise.

  14. Hollandaise sauce • 3 EGG YOLKS • 1/4 cup water • 2 Tbsp. fresh lemon juice • 1/2 cup (1 stick) firm cold butter, cut into 8 pieces • 1/4 tsp. salt • 1/8 tsp. sweet paprika • Dash pepper • WHISK egg yolks, water and lemon juice in small saucepan until blended. COOK over very low heat, stirring constantly, until mixture bubbles at the edges. • Step 2 STIR IN butter, 1 piece at a time, until butter is melted and until sauce is thickened. REMOVE from heat immediately. • Step 3 STIR in salt, paprika and pepper. SERVE immediately.

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