100 items found for ""

  • Angel Food Cake | Usapeec

    Angel Food Cake Yield: 4 (10-inch) tube cakes/48 sandwiches Ingredients Vanilla 3 Lb. 8 Oz. Using 3-speed mixer at third speed, mix for 1 minute. 1 Lb. 5 Oz. Mix at second speed for 3-4 minutes while gradually adding sugar until soft peaks form. Blend in.

  • Rise & Shine Egg Sandwiches | Usapeec

    Rise & Shine Egg Sandwiches Yield: 48 sandwiches Ingredients Frozen (thawed) or refrigerated liquid whole egg or reconstituted dried whole egg* Milk Cajun seasoning blend Instructions In each of 4 prepared half-pans (10 x 12 inches), portion approximately 1 lb. 2 oz. egg mixture. Bake at 400°F for 15 minutes. Cool slightly. Cut each pan 3 x 4. Portion 12 egg squares evenly onto half of the puff pastry sheets. Top each square with a bacon and cheese slice. Cover with remaining sheets. Using rolling crimper, cut each sheet into 12 enclosed sandwiches. Transfer to baking sheets. Bake at 375°F for 18-20 minutes.

  • Recipes | Usapeec

    Recipes Appetizers Asian Triangles Mini Quiches Main Dishes Egg Fettuccini Rise & Shine Egg Sandwiches Sauces Caesar Salad Dressing Desserts Angel Food Cake Coffee Cake Mocha Marble Cheesecake Keto Egg White bite Frozen French Vanilla Custard Earl Grey Tea Chocolate Pudding Summer Berries Cheese and Onion Quiche Vanilla Sponge Cake

  • About Us | Usapeec

    About Us “The American Egg Board (AEB) was created by an Act of Congress in 1976 at the request of America’s egg farmers, who desired to pool resources for national category-level egg marketing. Home to The Incredible Egg and Egg Nutrition Center, AEB is dedicated to increasing demand for all U.S. eggs and egg products. For more than 40 years, America’s egg farmers have supported this mission by funding the AEB. The AEB is 100 percent farmer-funded, and those funds directly support the research, education and promotion necessary to market eggs. We are honored to serve America’s egg farmers.” Questions concerning specific products or the supply sources for U.S. eggs and egg products should be directed to the USA Poultry & Egg Export Council at below office: Thanks for your summission! Submit USA Poultry & Egg Export Council Hong Kong Office (covers China, Hong Kong and Taiwan) Room 1310, Olympia Plaza 243-255 King’s Road North Point, Hong Kong Tel: 852-2890-2908 Fax: 852-2895-5546 E-mail: hkoffice@usapeec.com.hk Related Links ​ American Egg Board / The Incredible Egg: https://www.incredibleegg.org/ ​ USA Poultry & Egg Export Council: www.usapeec.org

  • Frozen French Vanilla Custard | Usapeec

    Frozen Fench Vanilla Custard Yield: 48 (1/2 cup) servings/6 quarts Ingredients Milk 2 Lb. 10 Oz. Mix. Cook on low heat, stirring frequently, until mixture reaches 160°F. Cool in ice bath. 64 Oz. Instructions Pour chilled mixture into ice cream freezer can(s). Freeze according to directions using 6 parts ice to 1 part rock salt. Transfer to freezing containers. Freeze until firm.

  • Summer Berries | Usapeec

    Summer Berries with Pavlova and Passion Fruit Sauce Ingredients Sugar 150 g 50 g Icing Sugar

  • Caesar Salad Dressing | Usapeec

    Caesar Salad Dressing Ingredients 1 Lb. 2 Oz. Mix in food processor or blender. Instructions Divide and spoon 1-1/2 cups chocolate mixture over each cake. Swirl batter with spatula. Bake at 350°F for 30 minutes. Reduce heat to 300°F; bake until center is firm, an additional 75-85 minutes. Cool 1 hour. Refrigerate at least 6 hours before serving. ​ With food processor or blender on high speed, slowly pour in oil in a very thin, steady stream. Cover and refrigerate until serving.

  • Mini Quiches | Usapeec

    Mini Quiches Yield: 4 (2-quiche) servings CRUST Ingredients All-purpose flour Shortening Cold water Salt 1 Lb. 6 Oz. Using 3-speed mixer at first speed, mix for 1 minute. 1 Lb. 2 Oz. 10 Oz. Add. 0.5 Oz.

  • Asian Triangles | Usapeec

    Asian Triangles Yield: 64 Triangles Ingredients Frozen (thawed) or refrigerated liquid whole egg or reconstituted dried whole egg* Salt Hot chili oil Thai hot pepper sauce Dried lemon grass seasoning Chopped shiitake mushrooms Chopped green onions Chopped Thai basil leaves Large wonton wrappers (64, 6-inch) Vegetable oil or shortening Total approximate weight 3 Lb. Blend. 0.75 Oz. 0.2 5 Oz. 0.12 Oz. 0.25 Oz. 8 Oz. Blend. 4 Oz. 2 Oz. 1Lb. 9 Oz. As needed, Heat to 375°F 5Lb. 8 Oz. *12 oz. dried whole egg mixed with 36 oz. water Instructions Cook and stir egg mixture in spray-coated skillet until soft curds form. Stir in mushroom mixture; cook 1-2 minutes until eggs are firm and no visible liquid egg remains. Portion approximately 1 oz. mixture onto center of each wrapper. Moisten edges with water, fold in half, and press to seal edges. Fry in hot oil 2-3 minutes, until golden. Drain; serve immediately.

  • Earl Grey Tea Chocolate Pudding | Usapeec

    Earl Grey Tea Chocolate Pudding with Butter Caramel and Vanilla Sauce Ingredients Earl Grey tea leaves Earl Grey Tea Filling Cream Butter