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CULG 55 - SPRING 2022
10 Recipes
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CULG 55 - SPRING 2022


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Recipes from Culinary Science II class, Spring 2022.
Recipes from Culinary Science II class, Spring 2022.
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Cookbook Recipes
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Cookbook Recipe
Mozzarella
 
Cookbook Recipe
Beef Bourguignon
 
Cookbook Recipe
Marinated London Broil
 
Cookbook Recipe
Choucroute
 
Cookbook Recipe
Turkish Spicy Lamb Kebabs
 
Cookbook Recipe
Chicken Yakitori
 
Cookbook Recipe
Arctic Char with Orange Beurre Blanc
 
Cookbook Recipe
Oysters Rockefeller
 
Cookbook Recipe
Frankfurter
 
Cookbook Recipe
Eggs Benedict
 



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Cookbook Recipe
Mozzarella
It requires simple ingredients and was fun to make. The mozzarella had a nice texture and flavor.

Cookbook Recipe
Beef Bourguignon
The stew has a very rich flavor and the beef cuts were tender.

Cookbook Recipe
Marinated London Broil
This recipe is very simple and it only requires a short time to prepare the steak. The steak is very meaty, flavorful, and juicy.

Cookbook Recipe
Choucroute
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Cookbook Recipe
Turkish Spicy Lamb Kebabs
The lamb kebabs have a really strong taste from the spices and it helps to mask the lamb's aroma. The flatbreads were soft and fluffy, and they really go well with the lamb kebabs.

Cookbook Recipe
Chicken Yakitori
The recipe is simple and does not require a lot of time. The chicken yakitori was very flavorful and juicy.

Cookbook Recipe
Arctic Char with Orange Beurre Blanc
The dish was easy to prepare and the Arctic Char went incredibly well with oranges.

Cookbook Recipe
Oysters Rockefeller
The oysters had a really nice and rich flavor from the sauce.

Cookbook Recipe
Frankfurter
The recipe is perfect to make when you crave some homemade hot dogs!

Cookbook Recipe
Eggs Benedict
The eggs benedict were rich and creamy. There were hints of lemon from the Hollandaise sauce and it freshened the dish.

Recipes from Culinary Science II class, Spring 2022.

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Cookbook Recipe
CULG 55 - SPRING 2022

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Recipes from Culinary Science II class, Spring 2022.


 
 
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