SPANISH GAZPACHO RECIPE

 Nuestras recetas favoritas Escrito por: Los estudiantes de las clases de espa?ol de la Sra. MartinezTabla de contenido (Table of Contents)Aperitivos y tapas (Appetizers & Tapas).........................................pág 3-7Tortilla espa?olaCeviche?Crock Pot Carne Asada Nachos!TostonesQuesadilla de vegetalesTacos doradosSpanish GazpachoPlatos principales(Main Courses).................................................pág 8-15Pollo deliciosoSalsa de pastaSupreme Bean SoupSalchichónBeef EnchiladasPollo guisado de GuatemalaSándwich dominicanoBeef empanadasTacos méxicanosArroz con polloArroz hispanoMoro con carne y madurosPostres y bebidas (Desserts & Drinks)........................................pág 16-18Caramel Apple EmpanadasChurros y Hot ChocolateArroz con lecheMorir so?andoOtras comidas internacionales (Other Intl. Foods)...................pág 19-25Pollo fritoYakisobaBeef PattiesChicken AlfredoSingaporean Chili CrabSmothered Turkey Wings & DumplingsMac N CheeseMacaroni & CheeseShrimp AlfredoDylan’s Breakfast OmeletteMango LassiFilipino Style Fruit saladChocolate Chip CookiesCorned Beef Raymond StyleBaked SpaghettiBeef Barley StewAperitivos y tapas/Appetizers & TapasTortilla Espa?olaIngredientes:1.) 1/2 cup olive oil2.) 2 lbs potatoes, peeled and cut into 1/4-inch slices3.) salt and pepper for taste4.) 2 tbsp olive oil5.) 2 reaches onions, sliced into rings6.) 6 large eggs7.) 1 roasted red pepper, drained and cut into strips8.) 3 ozs Spanish serrano ham, chopped9.) 2 tbsp chopped Italian parsleyDirectiones:Step 1: Heat 1/2 cup olive oil in a large skillet over medium-low heat. Add half of the potato slices, and cook, stirring occasionally, until just tender, 15 to 20 minutes. When done, remove potatoes to a large bowl, leaving oil in the skillet.Step 2: Cook remaining potatoes in the oil until tender, then add to the bowl, leaving oil in the skillet. Gently toss potatoes with salt and pepper to taste.Step 3: Meanwhile, heat 2 tbsps olive oil in a skillet over medium heat. Stir in onion rings, and gently cook until soft and golden brown, about 15 minutes. Spoon onions onto a plate, and allow to cool while the potatoes finish cooking.Step 4: Whisk eggs in a large bowl until smooth. Stir in onions, roasted peppers, and Serrano ham. Gently fold in cooked potatoes.Step 5: Heat the skillet with the reserved oil over low heat. Pour in the egg mixture, and gently cook until the sides have started to set and the bottom has turned golden brown, 8 to 10 minutes.Step 6: Loosen the tortilla with a spatula if needed, then carefully slide onto a large plate. Turn the skillet upside down and place onto the uncooked side of the tortilla. Turn the skillet right-side-up, and remove the plate. Return the skillet to the stove, and continue cooking until the tortilla has set in the center, about 4 minutes.Step 7: Slide the tortilla onto a serving plate and allow it to cool to room temperature. Cut into six wedges and sprinkle with parsley to serve.CevicheLave el pescado cortado en dados y la cebolla en rodajas finas en agua fría, y seque bien./Wash fish in cold water & then dice. Cut onion in fine sliceEn un recipiente grande, ponga el pescado y mezcle con el jugo del limón y un poco de sal para que se cocine./Put fish & onions in a large container, mix with lime juice, a bit of salt to cook. Después en su licuadora ponga ajo, jengibre, apio, limón, sal, pimienta y un poquito de pescado y después vatalo en su licuadora para crear una salsa./Put in a blender: ajo, ginger, celery, lime juice, a few pieces of diced fish to make a sauce. Una vez que ya está cocinado el pescado le echa la salsa que preparo. Once fish has cooked in lime & salt, add the sauce.Y por último usted puede agregar a su plato lechuga, papa, camote, cancha, choclo,....etc./To a plate of ceviche you can add: lettuce, potato, sweet potato, corn...etc.?Crock Pot Carne Asada Nachos!?Ingredients!CrockPot is needed for this recipe. 1.5 pound flank steak1 teaspoon salt1 teaspoon pepper1 teaspoon smoked paprika1 teaspoon onion powder1/2 teaspoon garlic powder1/4 teaspoon chili powder1/4 teaspoon ground cumin2 tablespoons olive oil8 ounces of whatever beer you like (Because you cook it and stuff, kids can eat it)1 ripe avocado1 lime, (juiced)1 bag of tortilla chips8 ounces of monterey jack cheese, (freshly grated)1/2 cup sweet corn, (cooked or fresh)1/2 pint grape tomatoes, (halved)1/4 cup sour cream or greek yogurt1/2 cup fresh cilantro, (torn) (We don’t normally use the cilantro, but some people like it that way)Instructions!In a small bowl, combine the salt, pepper, paprika, onion powder, garlic powder, chili powder and cumin. Whisk it together to create a rub, then evenly pat it all over both sides of the flank steak. Heat a large skillet over high heat and add olive oil. Add the flank steak and sear it on both sides until it is golden brown, about 2 minutes per side. Remove the steak and place it in the crockpot. Cover it with beer, then cover the pot and cook the steak on low for 6 hours.After 6 hours, remove the steak from the liquid and place it on a cutting board to rest for 15 minutes. Slice against the grain, cutting it into thin strips – it may be tender from the crockpot and fall apart, and that is fine.In a small bowl, mash the avocado with the lime juice, half of the cilantro and a pinch of salt. Set it aside.Layer the chips on a baking sheet or dish. Cover them with half of the cheese, then add the corn and the steak. Add the rest of the cheese. Turn the broiler in your oven to high, and place the nachos underneath, cooking only until the cheese is golden and bubbly, about 2 to 3 minutes. Remove the nachos and immediately cover them with the tomatoes, guac, sour cream and remaining cilantro. Serve!Tostones Ingredients: Plantains and salt.How to cook: Cut up your plantain, smash them with a cup to get the shape of it, then take a pan and put it on medium heat and put oil, after 30 seconds put your plantains in, wait for them to get hard then put salt on it. Best enjoyed with ketchup.Quesadilla de Vegetales Ingredientes: Tortillas Vegetales asados (brócoli, calabacín, maíz, cebollas, frijoles) - grilled vegetables (broccoli, zucchini, corn, onions, beans)Queso - cheeseSal - saltPimienta - pepperComino - cuminInstrucciones:Haga los vegetales que prefieras - Cook the vegetables that you prefer to useAgrega las especias a tus vegetales - Add spices to vegetablesCalentar la tortilla en una plancha - heat the tortilla on a grillPonle queso a la quesadilla - put cheese in the tortillaPoner las vegetales a la quesadilla - put vegetables in the quesadillaDobla y corta la quesadilla - fold and cut the quesadillaAgregue salsa y crema agria al lado - Add salsa & cream on the sideTacos DoradosStore bought Tortillas de Maíz (corn tortillas)Pollo - chickenAceite - oilSal - saltMozzarella cheese ToothpickPan - breadSaladLimon - limeTomatoAvocadoInstructions:Cook chicken and once done cut the chicken in small pieces. Season it how you’d like.Then heat the tortillas that are bought so that they are hot. Then, put the chicken inside of the tortilla with mozzarella cheese. Make sure you heat up the pan with the oil. After you have done that, roll it up and place a toothpick so it won't fall apart. When the oil is hot you can start to place the taco in. Once you start to see that they are brownish and hard you can take them out. Get a plate, place the salad on the plate, add tomatoes, avocados once done add salt and limon. Enjoy.SPANISH GAZPACHO RECIPEIngredients6 very ripe tomatoes2 slices slightly stale bread1 medium cucumber1 red bell pepper2 cloves garlic1/3 cup olive oil. 1 tbsp red wine vinegar1/2 tsp salt 1/4 tsp pepperStart off with making a small X incision on the bottom of each tomato and drop them in a bowl with boiling water. Leave them there for 3 minutes. Then carefully remove tomatoes from the water and remove the skin. At this point it should come out easily. At the same time place a slightly stale bread in a bowl with cold water and let it sit for about 10 minutes until the bread softens. Squeeze as much water as possible out of the bread and tear it into 1 inch. Roughly chop the tomatoes, cucumber, remove the seeds and chop red bell pepper. Place tomatoes, bell pepper, cucumber, bread, garlic, olive oil, vinegar, salt and pepper in a blender and process until smooth and creamy but still with some texture.At this point Spain Gazpacho recipe is ready. You chill it in a refrigerator for 30 minutes or serve at room temperature topped with chopped cucumbers, tomatoes, chives and a drizzle of olive oil.Platos principales/Main CoursesPollo DeliciosoIngredients:2 pounds boneless, skinless chicken thighs? teaspoon ground black pepper1 serving light adobo seasoning3 tablespoons olive oil1 green bell pepper, diced1 red bell pepper, diced1 medium onion, diced4 cloves garlic, minced2 tablespoons tomato paste1?? cups medium-grain rice2 (14.5 ounce) cans diced tomatoes6 cups low-sodium chicken broth1 bay leaf? teaspoon red pepper flakes, or to taste1 cup frozen petite peas, thawed1 cup sliced pimento-stuffed green olives? cup chopped fresh cilantroInstructions:Step 1Season chicken thighs with black pepper and adobo seasoning.Step 2Heat olive oil in a large pot over medium-high heat. Cook and stir green pepper, red pepper, onion, garlic, and tomato paste in the hot oil, until the vegetables have softened slightly, 3 to 4 minutes. Remove vegetables from the pot and set aside.Step 3Pan fry chicken in the pot until browned, 4 to 5 minutes on each side. Return cooked vegetables to the pot along with rice, diced tomatoes, chicken broth, bay leaf, and red pepper flakes. Bring to a boil, then reduce heat to medium-low and simmer until rice is tender and chicken is no longer pink inside, about 20 minutes.Step 4Stir in peas and olives and cook for another 5 minutes. Remove from heat and discard bay leaf. Stir in cilantro and serveSalsa de Pasta/Tomato sauce for pasta(8 Porciones en 45 minutos)-2 400 gramos de tomates (vierta) - 14 ounces of tomatoes-175 gramos puré de tomates (vierta & mezcla) - 6 ounces tomato puree-4 cucharaditas de perejil picado (vierta) - 4 teaspoons of chopped parsley-1 clavo de ajo mezclado (vierta) - 1 clove of garlic-1 cucharadita de orégano (vierta) - 1 teaspoon of oregano-1 cucharadita de sal (vierta) - 1 teaspoon of salt-1/4 cucharadita de pimiento de negro (vierta & mezcla) - ? teaspoon of black pepper-6 cucharaditas de aceite de oliva (vierta) - 6 teaspoons of olive oil-5 cucharaditas de cebolla (vierta) - 5 teaspoons of onion -120 mililitros de vino de blanco (vierta & ?disfrutar!) - 4 ounces of white wineCombine all ingredients in a pot and mix. Simmer for 45 minutesSupreme Bean Soup:2 cups navy beans, medium chopped onions, 1 tbsp sugar, 1 green chopped pepper, dash pepper, dash salt, 1 tsp sage, 1 tsp paprika, 1/3 cup corn oil, 1/2 can tomato paste, 2 quarts water, 3 carrotsSoak beans for several hours or overnight. Rinse beans, drain and place in a large soup pot. Add remaining ingredients. Cook over moderate flame until beans are tender and mash easily. When beans are well done, strain through a food strainer or sieve. If soup is too thick, add a little boiling water to reach desired consistency. Now it is ready to serve.Salchichon1 Small salchichón (hard salami or Genoa salami), sliced1 potato, cubed6 cups water or chicken stock1 tbsp olive oil1/2 pack of angel hair spaghetti (broken in half)1 tbsp chopped parsley1/2 tsp mashed garlic or garlic powder1/2 tsp onion powder1/4 cup chopped celery2 envelopes Sazón2 tbsp sofrito1 bunch cilantro, chopped1/4 cup tomato sauceSalt and adobo to tasteSteps1. In a soup pot or large caldero, heat the oil; add the salchichón, garlic, salt or adobo, onion, cilantro, chopped parsley and stir fry a little on high.2. Add the water or broth, sazón, sofrito, tomato sauce and bring to a boil. Once it boils, bring down the heat to medium.3. Add the cubed potatoes and celery.4. Wait approximately five minutes and add the noodles. Stir frequently to avoid excessive sticking, adjust water when necessary. When the noodles are fully cooked, turn the heat off.Beef EnchiladasSauce:2 tablespoons canola oil2 tablespoons all-purpose flourOne 28-ounce can enchilada or Mexican red sauce2 cups chicken broth1/2 teaspoon salt1/2 teaspoon black pepperMeat:1 pound ground beef1 medium onion, finely chopped1/2 teaspoon saltThe Rest:Canola oil, for frying10 to 14 corn tortillasTwo 4-ounce cans diced green chilies1 cup chopped green onions1/2 cup chopped black olives3 cups grated sharp Cheddar cheeseCilantro, for garnishPollo guisado de Guatemala/Guatemalan Chicken stewIngredientesPollo - Boneless chicken breast, cut upTomate - tomateCebolla - onionAjo - garlicCilantroChile rojo - red pepperChile seco - dried chileTomillo - thymeOreganoLaurel - bay leafSemillas de achiote Ajonjoli - sesame seedsSemillas de ayote - pumpkin seedsPapas - potatoesGuisquil - type of green squashZanahoria - carrotsConsomé de pollo - chicken brothPimienta negra - black pepperAgua - waterAceite de oliva - olive oilCómo hacerlo: Steps:En una olla con media taza de agua se ponen a cocinar ajo,cebolla,chile rojo, chile seco,las semillas,tomate y pimienta.In ? cup of water add garlic, onion, red pepper, dried chile, all seeds, tomato and black pepper Después de unos 5 o 10 minutos luego todo se licua y se usa otra olla con un poco de aceite luego cuando el pollo está picado y limpio se pone a sofreir con el tomillo, laurel, consomé de pollo y sal. Cuando el pollo empiece a dorar le ponemos las papas, guisquil, tomate y zanahoria, cilantro y cebolla.After 5-10 minutes of cooking, liquify/blend those cooked ingredients. In another pan heat up olive oil. Add cut up chicken, thyme, bay leaf, chicken broth and salt. When chicken starts to brown, add cut up potatoes, squash, tomato, carrots, cilantro and onion.Luego le echamos todo lo que licuamos y le echamos achiote y esperamos que se cocine y lo acompa?amos con arroz. Y está listo para comerAfter add the liquid from the first pot, add achiote and let simmer for 45 minutes. Serve with rice when ready to serve.Sándwich dominicanoPan italiano - Italian breadMayonesa mezclado con ketchup - Mayonnaise mixed with ketchupPavo de miel - Honey turkeyQueso de papa - Cheese (similar to cheddar)Cebollas rojas - Red onion( I know it’s simple, but it's one of my favorite foods that my step mom makes )Step 1- mix together some mayonnaise and ketchup and put as much as you want onto your bread.Step 2- Add your honey turkey, queso de papa and the onions onto the breadStep 3- Cook it on a small grill and you're done!Beef EmpanadasMaking the Dough:- flour - Water- Salt- Egg So of course what you’re going to do is add all these ingredients together and just mix it until you see it becomes thick. After that you are going to begin cooking the beef. It doesn’t matter what type of beef it is, or it can be chicken, rice- whatever the person desires.You cook the beef by adding oil to the pan of course and seasoning it with the ingredients you usually season your meats with.For the empanadas you are also going to want to use a big enough pan and put oil halfway inside and leave it until you hear sizzling. When the beef is done you rip apart a piece of the dough and grab it with your hands, make sure you wet your hands with water so the dough doesn’t stick. You are going to create a ball with it and then smush it big enough for some beef to go inside of it. (it should look like a smaller version of a pancake).My family has a machine where you put the little ball in and it’ll squish it for you but I don’t know what exactly this is called… but using your hands is fine. ;)Once you’ve made your pancake looking dough you are going to take some beef and place it right in the middle. Make sure you don’t fill up the whole thing in an excessive amount because your dough can break easily.Tacos Mexicanos Los tacos mexicanos son una receta popular de este país americano. Consiste en carne, generalmente de ternera o de pollo, cocinada junto a tomate y después introducida dentro de una tortilla de maíz o trigo.Mexican tacos this popular recipe consists of meat, generally beef or chicken, added to a corn or flour tortilla along with tomatoIngredientes para 6 personas 6 tortillas de trigo o de maíz/6 tortillas - flour or corn350g de carne picada de ternera o de pollo - ? lb. meat (beef, chicken)4 dientes de ajo - 4 cloves of garlic500g de tomates - 1 lb. of tomatoessal y pimienta - salt & pepperAceite - oilOpcionalmente puedes a?adir algo de queso rallado a cada taco - optional: add grated cheese to tacos.Arroz con polloIngredients: Chicken breastScallionWhite onionGarlic clovesGround cuminSalt & pepperRiceOlive oilRed bell peppersGreen peppersTomato paste CilantroPeasCarrotsGreen beansPlace the chicken breast in water in a medium bowl and the remains of the stock. Bring it to a bowl and place the cover on the pot. Cook for 20 mins. Let the chicken cool and then begin to shred the chickenIn another pot begin to heat some olive oil and add the onions, green peppers, garlic, and red bell peppers for about 4 to 5 minutesAdd the rice, tomato paste, and stir until the rice is coated for about 3 minutes. Then add the shredded chicken to the rice, then add the peas, carrots, green beans, cilantro, and cook for 7 minutesMix wellServe and EnjoyArroz hispanoIngredientes: Arroz (dos vasos de arroz) - 2 cups of riceAgua (4 vasos, por cada vaso de arroz son 2 vasos de agua) - 4 cups of water for 2 cups of riceAceite (?) - oil (? cup)4 roma tomates - 4 Roma tomatoes2 dientes de ajo - 2 cloves of garlic1 cucharada de sal - 1 tablespoon of salt1 cucharada de knorr - 1 tablespoon of knorr brothCebolla (un tercio o menos de cebolla) - ? of an onion4 vasos de agua - 4 cups of waterEl primer paso es lavar los dos vasos de arroz - wash the riceEl segundo paso es poner una sartén con aceite - put oil in panEl tercer paso es poner a freir el arroz hasta que quede color amarillo o dorado.Fry the rice in the oil until it's goldenMientras estás dorando el arroz, tienes que licuar los 4 jitomates, el ajo, y la cebolla con los 4 vasos de agua. While rice is browning, blend tomatoes, garlic and onion with 4 cups of waterEl último paso es poner el jitomate que se molió al arroz y agregar la sal. Espera que hierva el arroz y lo tapas. De 15 a 20 el arroz está listo. Moro con carne y madurosRecipe for Moro (rice and beans mixed together) with Carne (beef), sliced avocado and maduros (sweet fried plantains): Moro:Put oil into a pot When the oil is hot you put adobo and sofrito (seasonings)Add the beansAdd the waterWhen the water is boiling you add the riceMove it around and lower the flameCover the pot with the topCarne:Season the meat, use adobo, sofrito, etc.Add some oil into a pot and when the oil is hot, add the carneAdd the topCook slowly, when the meat gets dry add a little bit of waterContinue adding a little bit of water into the pot until the meat gets soft Maduros:Peel the yellow plantains Cut them into the shape of a circle/ovalAdd oil to a panWhen the oil gets hot, add as much slices as you can until you can't fit anymore on the panCheck the back of the maduro and if it is a nice brown, then flipped it over until the other side is cookedRepeat steps 4 and 5 until all of the slices are cookedPostres (Desserts)/bebidas (Beverages)Caramel Apple EmpanadaIngredients:2 3/4 cups all-purpose flour1/2 tablespoon granulated sugarPinch salt3/4 cup unsalted butter, chilled and cubed1/2 cup cold waterFilling ingredients:4 Granny Smith apples, diced1 tablespoon lemon juice1/3 cup caramel, cajeta, or dulce de leche1 teaspoon vanilla extract1/2 teaspoon ground cinnamon1/8 teaspoon ground clovesEgg Wash and topping:1 egg yolk1 tablespoon waterCinnamon sugar or turbinado sugar, for sprinklingCaramel sauce, for drizzlingHow to make apple pie filling:Toss 4 diced Granny Smith apples with 1 tablespoon lemon juice, then add to a saucepan over medium heat.Stir together with the 1/3 cup caramel. Once the mixture begins to bubble, reduce the heat to a simmer and cook, stirring often, until the apples soften, 15-20 minutes.Stir in 1 teaspoon vanilla extract, 1/2 teaspoon ground cinnamon, 1/8 teaspoon ground cloves, and a pinch of salt. Remove from the heat and allow the mixture to come to room temperature.How to make empanadas:1.Once the filling cools, remove the dough from the refrigerator. On a lightly floured surface, roll the dough into a thin sheet. Use a 3 1/2″ circular cutter to cut out circles of dough, or cut using the mouth of a glass around the same size.2.Place 1 to 1 1/2 tablespoons of the apple pie filling into the center of one of the circles. Fold the dough over the filling and press the edges together to seal.3.Place the caramel apple empanadas 2 inches apart on a parchment-lined baking sheet. Refrigerate for 20 minutes. Meanwhile, preheat the oven to 375?4.In a small bowl, beat together 1 egg yolk and 1 tablespoon water. Brush the egg wash over the tops of the chilled empanadas and sprinkle with cinnamon sugar or turbinado sugar.Bake for 20-25 minuteChurros & Hot chocolate [no oven]Ingredients:Churro--350mL Water-20g sugar ( or brown sugar)-90g unsalted butter-180g all-purpose flour-3g vanilla extract-3 eggs-pinch of salt- Cooking oil- 1/4c white sugar & 1tbsp cinnamonHot Chocolate Sauce--50g Dark Chocolate ( or any type)-25g Sugar-120mL milk-4g corn starch-10ml waterInstructions:1. In a pot, add water, butter, sugar, vanilla extract. On medium heat, bring mixture to a boil; when the water is boiling and the butter melted, turn stove to Low Heat2. Sift in flour into a boiling mixture and mix well for the dough to absorb water. ( let all of the dough wet and don't let the dry dough raw and chunky). Mix well for 2-3 minutes until there is no dough sticking on the pot.3. Turn off Heat, ( optional: transfer dough to another bowl) Press dough down for it to cool off. Wait for 10 minutes to cool.4. After the dough is cool, crack 3 eggs ( Do It One At A Time). In the beginning, the dough will be separated, but it will come together as you keep mixing.5. After mixing, place the dough into a pastry bag ( I usually use an 8 star head).[ You can fry right after or you can leave the dough for the next day]6. Either squeeze them on Wax paper and let it sit in the fridge for 1 hour ( optional) or drop them directly in the oil.7. Mix sugar + cinnamon on a plate8. Pour cooking oil in a pot, let it heat up (don't make it too hot)9. Place churro dough mixture in oil and remove the parchment paper10. Flip it over and fry until golden brown, and place them on cooling rack[ "Optional": while cooking the other churros, you can place the other finished products in the oven on 200 degrees Fahrenheit to keep warm]11. Cover churros in cinnamon mixture and serve while hot.Chocolate Sauce:1. In a pot, add chocolate, sugar, and milk2. Turn on medium heat, but not too high or it will burn milk3.Keep mixing until the chocolate have melted4. Mix cornstarch + water ( better to do this before cooking milk and chocolate)5. Pour the cornstarch mixture in while mixing6. Mix continuously until mixture begins to condense and boil. Turn down heat, don't mix for too long7. Pour in a small bowl and serve while hot.Arroz con leche/Rice PuddingIngredients1 egg, beaten? cup golden raisins1 tablespoon butter? teaspoon vanilla extract? cup white sugar? teaspoon saltStepsBring 1 1/2 cups water to a boil in a saucepan; stir rice into boiling water. Reduce heat to low, cover, and simmer for 20 minutes.Morir So?ando Half cup of orange juice and half cup of milk (may have to pour a little more to your liking) About 2 spoons of sugarCinnamon A drop of vanilla extractIceMás comidas internacionales/More International FoodsPollo Frito/Fried ChickenIngredientsChicken piecesSeasoned saltOnion powderGarlic powderBlack pepperSazon GoyaFlourVegetable oilMix all seasonings into the flour. Dredge chicken pieces in the flour and fry each piece in vegetable oil.YakisobaIngredients:4 cabbage leaves3/4 lb of pork belly2 tbsp of vegetable oil1/2 onion2 green onions1 carrot1 pack of yakisoba noodles4-6 tablespoons of yakisoba sauceInstructions:Heat the pan middle heatpour the vegetable oil input in the vegetables and cook until softput in the noodles and add the sauce when they start to separateBeef PattiesIngredients1 lb ground beef1 tbsp curry powder1 tsp garlic powder1 tsp onion powder1 medium onion chopped1/3 cup green onions1 large bell pepper chopped2 tbsp soy sauce1/2 tsp ground black pepper1 tbsp all purpose flour1 1/2 cup panko bread crumbs1 egg yolkpastry2 cups all purpose flour1 tbsp curry powder1/2 cup cold butter cubed3 tbsp ice waterInstructionsCombine 2 cups flour, 1 tbsp curry powder, 1/2 cup cold butter, and 3 tbsp ice water. Mix the ingredients well. Empty the ingredients onto a floured flat surface, and knead.Once the dough is formed, cover it and place it in the refrigerator for 45 minutes.In a large pan add the ground beef, and all the seasonings. Once the meat is browned add in the onions, and peppers.Drain the fat from the pan, then add in the flour, soy sauce, and panko.Turn the heat off and remove the pan from the burner.Flatten out the pastry, and cut into sections big enough for patties.Place meat filling in the middle of a pastry, fold over, and seal the edges with a fork. Place all of the patties on a cookie sheet. Brush the egg yolk on to the patties.Bake the Patties on 400 F for 20 minutes.Serve!Chicken Alfredo1 box of angel pasta, Alfredo sauce, boil for 5-7 minutes, chicken breast, lemon pepper, garlic powder, olive oil, pepper and salt, cut to tiny pieces, cook to gold and brown all around the chicken, mix chicken and pasta.Singaporean Chili CrabIngredients:1 tablespoon cornstarch7 tablespoons peanut oil2 to 3 shallots, minced (about 1/2 cup)1 1/2-inch knob ginger, grated (about 2 tablespoons)6 medium garlic cloves, minced (about 2 tablespoons)4 Thai chiles, minced2 whole Mud or Dungeness crabs (about 1 pound each), prepared (see note)2 cups homemade or store-bought low sodium chicken broth1/4 cup tomato paste1/2 cup hot-sweet chili sauce (see note)1 large egg, beaten1/2 cup thinly sliced green onions1 cup chinese parsley leavesHow to make:1. In a small bowl, stir cornstarch with 2 tablespoons of water; set aside. In a large wok with lid (or Dutch oven), heat oil over medium heat until shimmering. Stir in shallots, ginger, garlic, and chilies. Cook until fragrant, stirring, about 1 minute.2. Add crab pieces and broth. Increase heat to medium high and bring to a boil. Cover loosely and gently boil (decrease heat if necessary), until crab has turned red and is nearly cooked through, about 6 minutes.3. Remove cover and stir in tomato paste and chili sauce. Simmer for 1 minute and season to taste with salt, sugar, or chili sauce. Stir in cornstarch and bring to boil to thicken.4. Remove from heat and stir in egg. Stir in green onions. Ladle into serving dish, sprinkle with Chinese parsley, and serve.Smothered Turkey Wings and DumplingsTurkey wings Seasoning for meat (salt, pepper)Pillsbury biscuit dough Campbell's cream of chicken Season turkey wings, place in pan with biscuits on top. Pour cream of chicken over the biscuits.Cover, cook in oven for about 2hrs at 350 degreesUncover and cook for 45 minutesMac N’ CheeseMelt butter in a pan over medium heat.Stir in salt, pepper, flour until smooth for about 5 minutes (add any other seasoning you want).Slowly pour milk into butter-flour mixture while continuing to stir until mixture is smooth and bubbling for about 5 minutes.Add the cheese of your choice to the milk mixture and stir until the cheese is melted for 2 to 4 minutes.Let bake for 2-4 hours or until golden brown color. Macaroni and cheese Ingredients: elbow macaroni, cheddar cheese, 1 ? cans of carnation milk ,1 egg, salt and pepper,? stick of butter Instructions : 1.preheat oven to 350 2.boil pasta3.mix 1 egg and 1 can of carnation milk in a bowl4.add salt and pepper to the bowl and mix 5.Drain the water out the pasta 6.get a pan 7. Put down butter at bottom of pan 8. Put down a layer of pasta 9. Put down a layer of cheese 10. Put down a layer of the carnation milk mix 11.repeat steps 8-10 until you run out of the carnation milk mix and until you put as much cheese as you would like 12. Cook in the oven to until done 13.Enjoy!!!Shrimp AlfredoI love when my mom makes shrimp alfredo and she will never tell me her recipe but I searched it up and you can make it with fettuccine pasta, shrimp - use frozen 31-40 count per pound size shrimp. You could use smaller or larger. If using smaller ones, take care not to overcook them), Butter (unsalted), Cream cheese (for added texture and tangy tastes), Heavy cream, Chicken broth (for added flavor), Garlic, Parmesan cheese. Dylan’s Breakfast Omelette Ingredients2 eggsTomatoesKaleSalt and pepperMozzarella cheeseGrilled ChickenHash brownSteps Put hash browns in toaster oven set a 430 degrees to cook for 20minCut up your chicken, kale and tomatoesWhisk your eggs and add salt and pepperSpray a pan on medium heatOnce your pan is warm add your eggs and let them sit till golden yellowFlip your egg then add your chic,kale,tomatoes,and cheeseTake out your hash browns and mash or cut them up, then add into omeletteFinally fold your egg over and let it cook till you think it’s readMango LassiIngredients 2 tablespoons sugar (or more)1 cup of yogurt1 cup of mango pulp? cup of milkBlenderAdd all the ingredients into a blender and then turn the blender onIt is best served cold with ice Filipino Style Fruit SaladIngredients:-2 cans of Dole Fruit Salad-1 bottle of Philippine Coconut Jelly (Nata de Coco)-1 bottle of Philippine Palm Fruit (Kaong)-1 tub of Cool Whip-1 small can of condensed milkInstructions:1. Drain fruit salad, coconut jelly, and palm fruit in strainer2. Mix the drained fruit with cool whip3. Add condensed milk to desired level of sweetness4. Chill and serve coldChocolate Chip Cookies:1/2 cup granulated sugar1/2 cup packed brown sugar1 cup salted butter, softened (2 sticks)1 egg1/2 tsp vanilla2 cups all purpose flour1 tsp baking soda1/2 tsp salt1 cup of semi sweet chocolate chipsMix all dry ingredients together, mix in butter, egg, vanilla and chocolate chips.*Preheat the oven 375 degrees and bake for 8 min or until edges are golden brown.Corned Beef Raymond Style2 corned beef briskets (about 3 pounds each)1 medium onion, halved1 medium carrot, cut into chunks1 celery rib with leaves, cut into chunks1 tablespoon mixed pickling spices1/3 cup packed brown sugar1 tablespoon prepared mustard1/2 cup sweet pickle juiceBAKED SPAGHETTI spaghetti extra-virgin olive oil medium yellow onion, finely choppedcloves garlic, mincedground beefkosher saltFreshly ground black pepperItalian seasoning crushed tomatoesbasil, choppedshredded mozzarellafreshly grated ParmesanChopped fresh parsley, for garnishBEEF BARLEY STEWCarrotsBarleyMini potatoesBeefOnionsCeleryWaterINSTRUCTIONSBrown the beef in a large soup potAdd the onions, celery and carrot (Cook until softened)Add about 4 cups of waterBring to a boilTurn the fire down, cover and simmer for 45 minutes to an hourAdd the potatoes and barley, cook for 30 minutesAdd salt and pepper to taste ................
................

In order to avoid copyright disputes, this page is only a partial summary.

Google Online Preview   Download