STUDENTS Amanda Mendes Leonel perfil Cristina Pasquetti Massutti Luis Fernando Roa Garibello Mauro Moro Junior NatĂĄlia Flores da Silva Priscila JĂŠssica Pereira Rafael Loebens perfil Simone Regina Favero
TEACHER Maria Valesia Silva da Silva
UCS - Universidade de Caxias do Sul English Language Course COOKBOOK, 2015 Activity developed by students of English Language III
BRAZILIAN PANCAKES Ingredients: 3 eggs ½ cup olive oil 1 tablespoon of salt 1 tablespoon sugar 1 tablespoon grated cheese 2 cups flour 1 cup milk For the sauce (to taste, a hint) 1 kg of ground beef with sauce Breadcrumbs Grated cheese
Directions:
Place the paste in the pan with the aid of a shell. Bake until the borders get a golden color, so turn the pancake. Fill your tastes (meat, cheese and ham, chicken etc.) leaving brown the other side. Wrap and book them in a baking dish. Cover with tomato sauce sprinkled with grated cheese and light the oven just before only serve to heat.
Student: Priscila JĂŠssica Pereira
Beat the ingredients in a blender, for about 5 min. The batter should be thick, but should still be the point of being liquid. Preheat a Teflon frying pan with a spoon of oil.
POTATO GNOCCHI Ingredients: 2 lbs whole baking potatoes 2 beaten egg yolks 1 1/2 cups flour Pinch of salt Pasta Sauce (tomato sauce)
Directions: Preheat oven to 350°F. Spear the potatoes with fork tines in several places around each potato to vent moisture as the potatoes cook. Bake the potatoes in their skins until tender, about an hour. Let cool on a rack, cutting them open to help cool and let more moisture escape. Scoop out the potatos from their skins. Pass the potatoes through a potato ricer and into a large bowl. (If you don’t have a potato rice you can mash the potatoes by hand and fluff them up a bit with a fork.) It is best to work with the potatoes when they are still warm.
Prepare a work area and dust it with flour.Take the dough, a piece at a time, and roll it out gently with your hands until you have rolls about 3/4 inch in diameter. It is very important to keep a light touch while you are rolling the dough. Gently roll the dough with your fingertips while while exerting the lightest pressure outwards, not down, to draw the dough out. Cut the tubes of dough into pieces about one inch long. Using either the tines of a fork or your fingertip, press against a piece of the dough and roll it slightly to form an indentation (good for catching the sauce). As the gnocchi are made, place them on flat
baking pan, lightly dusted with flour or lined with wax paper. At this point you can freeze the gnocchi ahead of time. Freeze them first on a floured or lined tray, then once frozen you can put them into a freezer bag for more easy storage. To cook, just put the frozen gnocchi into the simmering water for the next step. Bring at least 6 quarts of salted water to a boil in a shallow saucepan. Gently drop the gnocchi, a few at a time, into the water. As soon as they rise to the surface, remove them with a slotted spoon, draining well. Arrange on a warm serving dish. Continue cooking the gnocchi in the same manner.As soon as all the gnocchi are ready, pour heated pasta sauce over them and sprinkle with the parsley. Serve immediately.
Student: Natรกlia Flores da Silva
Add the flour, egg and a pinch of salt. Mix by hand until you have a nice pliable ball of dough. Do not overmix.
SARDINE PIZZA Ingredients: 2 eggs 2 cups and a half of flour ( if it’s not good, put 3) A half cup of oil 1 soup spoon of sugar 2 cups of milk 1 tin of sardine
Directions:
Student: Cristina Pasquetti Massutti
Put everything in the blender, grease a rectangular form and cook for 40 minutes. Put the tin of sardine under the pasta spread well.
SALPICﾃグ Ingredients: 1 pound chicken breast, cooked and shredded 1/2 cup canned green peas 1/2 cup canned corn 2 apples, peeled and diced 3 teaspoons lime juice 1 pound shoestring potatoes, cooked 1/2 cup raisins 1/2 cup mayo 1/4 cup olive oil 1/4 cup chopped scallions salt and pepper to taste
Directions: Place the shredded chicken into a large bowl and mix in the olive oil and lime juice.
Finally, add the mayonnaise, salt and pepper to taste, and the shoestring potatoes and stir it with a spoon until it is even and consistent. Now place it into a serving bowl and cover with the chopped scallions. Serve.
Student: Amanda Mendes Leonel
Now add the apples, raisins, corn, and green peas into the bowl with the chicken and stir it well.
GERMAN RED CABBAGE Ingredients: 2 tablespoons butter 5 cups shredded red cabbage 1 cup sliced green apples 1/3 cup apple cider vinegar 3 tablespoons water 1/4 cup white sugar 2 1/4 teaspoons salt 1/4 teaspoon black pepper 1/4 teaspoon ground cloves
Directions: Place butter, cabbage, apples, and sugar into a large pot. Pour in the vinegar and water, and season with salt, pepper, and clove.
Student: Rafael Loebens
Bring to a boil over medium-high heat, then reduce heat to low, cover, and simmer until the cabbage is tender, 1 1/2 to 2 hours.
GERMAN JĂ„GERSCHNITZEL Ingredients: 1 cup bread crumbs 1 tablespoon all-purpose flour salt and pepper to taste 2 tablespoons vegetable oil 4 pork steaks or cutlets, pounded thin 1 egg, beaten 1 medium onion, diced 1 (8 ounce) can sliced mushrooms 1 1/2 cups water 1 cube beef bouillon 1 tablespoon cornstarch 1/2 cup sour cream
Directions:
Remove the pork to a platter and keep warm. Add onion and mushrooms to the skillet and cook until lightly browned. Pour in water and dissolve the
bouillon cube. Simmer for about 20 minutes. Stir together the cornstarch and sour cream; stir into the skillet. Cook over low heat until thickened but do not boil. Spoon over the pork cutlets and serve immediately.
Student: Rafael Loebens
In a shallow dish, mix together the bread crumbs and flour. Season with salt and pepper. Place the egg in a separate dish. Heat oil in a large skillet over medium-high heat. Dip pork steaks in egg, then coat with the bread crumb mixture. Fry in the hot oil until browned on both sides and cooked through, about 5 minutes per side.
MICROWAVE CUPCAKE Ingredients: 3 tablespoons all-purpose flour 1/4 tablespoons cinnamon 2 tablespoons granulated sugar 2 tablespoons unsweetened cocoa powder 1/4 tablespoons baking powder 1/8 tablespoons salt 1/2 tablespoons vanilla extract 1/2 large egg (scramble the egg in a bowl and then just use half) 2 tablespoons vegetable oil 2 tablespoons of water
Directions:
Microwave the mixture for about 2 minutes on high- like any other cupcake, you can tell it’s done by inserting a toothpick to check whether it will come out clean. Now is time to get creative. You can use vanilla frosting and chocolate chips, but you can use whatever you like.
Student: NatĂĄlia Flores da Silva
Mix ingredients in a cup or any microwave-safe container will work just fine.
BRIGADEIRO Ingredients: 3 tbsp unsalted butter, plus a little extra 400g tin sweetened condensed milk 4 tbsp cocoa powder 1 tsp vanilla extract To decorate: 50g toasted chopped pistachios 50g flaked almonds 50g desiccated coconut
Directions:
Reduce the heat to medium-low; cook for 10-15 mins, stirring constantly, until the mixture is thick and shiny and starts to pull away from the bottom. Stir in the vanilla and vigorously mix again. Pour the mixture onto a buttered plate. Chill for at least 2 hrs. Butter your hands and pinch off some of the dough to make 2.5cm balls. Place your toppings
into small bowls and roll the balls of one of the decorations. Place in mini paper baking cups or on a tray lined with non-stick baking paper.
Student: Amanda Mendes Leonel
In a medium heavy-based saucepan, heat the butter, condensed milk, a pinch of salt and the cocoa, to boiling, stirring constantly with a wooden spoon.
SANCOCHO DE GALLINA Ingredients: 12 to 14 cups water 1 hen or large chicken, about 4 pounds, cut into 10 to 12 pieces 2 stalks scallion, whole 1/2 white onion 2 sprigs of cilantro Sofrito: 1/4 cup olive oil 1 bunch scallions, about 8 chopped 1 tomato, finely chopped 1/2 onion, finely chopped 4 cloves garlic, finely chopped 1/4 cup finely chopped cilantro 1/2 teaspoon ground cumin 14 teaspoon salt 1/4 teaspoon pepper 5 strands saffron 2 green plantains, broken by hand into pieces 2 yucca (cassava) peeled and cut into 2-inch pieces 4 red potatoes, cut into 2-inch pieces 2 ears of corn, kernels removed, optional 1/4 cup chopped cilantro leaves, plus more for garnish 3 chicken-flavored bouillon cubes Salt and freshly ground black pepper Avocado slices
Directions:
Remove the chicken from the pot and set aside. Remove wholes callions and onion and discard. Reserve the stock. While the chicken cooks, prepare the sofrito. In a heavy skillet, heat the olive oil over medium to low heat and add all the ingredients for sofrito but the saffron. Saute the sofrito until very tender and paste-like, about 10 minutes.
Add chicken pieces to sofrito and mix well continuing to saute for another 5 minutes. Meanwhile, bring the stock to a simmer. Add the plantains and cook for 10 minutes. Then add the yucca, potatoes, corn, 1/4 cup chopped cilantro, and chicken cubes and simmer for another 10 minutes, orr until all the vegetables are tender when pierced. Add sofrito mix with chicken to the broth. Mix well. Simmer for another 5 minutes and remove from heat. Season with salt and pepper. Before serving, garnish with chopped cilantro. Serve with avocado slices.
Student: Luis Fernando Roa Garibello
Put the chicken or hen with the whole scallions, onion and cilantro in a large pot with the water. Cover and cook over high heat until boiling then reduce to low and simmer until cooked through and tender, 20 to 25 minutes for chicken or 45 minutes if using a hen.
CONDENSED MILK PUDDING Ingredients: 1 can of condensed milk The same measure of milk 4 eggs
Directions: Put all the ingredients in the blender. Mix for 2 minutes.
Student: Cristina Pasquetti Massutti
Grease all the pudding form with sugar. Put all the things in the blender together and cook in bain marie for 40 minutes.
MILK ICE CREAM PUDDING Ingredients: 1 can of condensed milk 1 cream tin 1 box of Maria-mole soft coconut flavor 1 cup of hot water 1 cup of milk
Directions:
Student: Priscila JĂŠssica Pereira
Beat all ingredients in a blender Melt the sugar in the form of pudding to make the syrup. lace in an ovenproof dish and refrigerate.
WHITE PUDDING Ingredients: 2 cups milk 1 and 1/4 cups raw shredded coconut 2 tablespoons condensed sweetened milk 1 and 1/2 cups pearl tapioca 1/2 cup coconut milk 1/4 cup granulated sugar 1 tablespoon coconut shreds for covering
Directions:
Once boiling, pour this liquid over the dry ingredients in the bowl and mix well.Once well mixed, cover with the tablespoon of coconut shreds and then place the bowl in the refrigerator. Let it cool for 2-3 hours.After it has cooled for a bit, it is ready to serve.
Student: Simone Regina Favero
In an large serving bowl, add the 1 and 1/4 cup coconut shreds, the pearl tapioca, and sugar and mix well. Now add the milk, coconut milk, and condensed milk to a saucepan on medium heat until it boils.
BAHIA-STYLE MOQUECA RAWN STEW Ingredients: 450g large, raw, peeled prawns 75ml lime juice 3 garlic cloves, finely chopped 3 tbsp coconut oil 4 spring onions, chopped 1 onion, sliced into half moons 1 red pepper, thinly sliced 1 tsp chilli flakes 2 tsp paprika 3 plum tomatoes, deseeded and chopped 400ml coconut milk 2 tbsp chopped coriander steamed rice, to serve
Place the prawns in a bowl with 2 tbsp of the lime juice, 1 tsp of salt and 1 tbsp of the chopped garlic. Chill for 1 hr. Heat the coconut oil in a large saucepan. Add the spring onion and onion and fry for 5 mins, then add the red pepper, chilli flakes, paprika and remaining garlic. Pour in the tomatoes, coconut milk and a little salt. Bring to a simmer and let reduce for 10 mins.Add the prawns, all the marinade and remaining lime juice. Gently simmer until the prawns turn white, about 3 mins. Serve with the fresh coriander and rice.
Student: Simone Regina Favero
Directions:
CREPES WITH SUGAR AND LEMON Ingredients: 1 cup (150g) plain flour, sifted a pinch of salt 2 eggs 1 1/4 cups (310ml) milk 15g butter, melted White sugar and lemon wedges, to serve
Directions:
Pour the milk mixture into flour and whisk, gradually incorporating the flour until smooth and well combined. Cover and refrigerate for 30 minutes. Heat an 18-20cm crepe pan or small frying pan over a medium heat. Lightly grease with butter. Pour 1/4 cup (60ml) crepe
batter into the pan and swirl to coat the base. Cook for 2 minutes or until golden and lacy. Turn over and cook for a further 30 seconds. Transfer to a plate and repeat with the remaining batter. Serve scattered with white sugar and a lemon wedge.
Student: Mauro Moro Junior
Place 1 cup (150g) plain flour, sifted, and a pinch of salt in a large mixing bowl. Make a well in the centre. Use a balloon whisk to mix together 2 eggs, 1 1/4 cups (310ml) milk and 15g butter, melted.
ARROZ CON LECHE Ingredients: 1 litre of whole milk 250 gr. of rice (the special one to make rice pudding) 5 tablespoons of sugar 2 tablespoons of vanilla sugar 1 tablespoon of butter or margarine
Directions:
After that time, pour the remaining water (if there is any) away. Then put the milk into a cooking pot to heat and add the butter, the sugar and the vanilla sugar. When the milk is hot, add the rice (without the water! ) and let it cook on a low temperature. Stir it from time to time so the rice won't stick on the cooking
pot. Cook the rice with the milk like 20 minutes (it could be that it needs more time, depends on your stove) and when the whole milk has been absorbed by the rice you can remove it from the stove and it is ready to eat. Student: Luis Fernando Roa Garibello
Put some water to heat.When it is bubbling add the rice.The water has to cover the rice a little bit. Let it cook 10-15 minutes. If the water is going to seethe, add more so the rice won't get burned.
LEMON CHIFFON PIE Ingredients: 9 whole graham crackers 3 tablespoons sugar 1/8 teaspoon salt 5 tablespoons unsalted butter, melted Filling: 1 teaspoon unflavored gelatin 4 tablespoons water 5 large eggs (2 whole, 3 separated) 1 1/4 cups (8 3/4 ounces) sugar 1 tablespoon cornstarch 1/8 teaspoon salt 1 tablespoon grated lemon zest plus 3/4 cup juice (4 lemons) 1/4 cup heavy cream 4 ounces cream cheese, cut into 1/2-inch pieces, softened
Directions: For the crust: Adjust oven rack to lower-middle position and heat oven to 325 degrees. Process graham crackers in food processor until finely ground, about 30 seconds (you should have about 1Âź cups crumbs). Add sugar and salt and pulse to combine. Add melted butter and pulse until mixture resembles wet sand. Transfer crumbs to 9-inch pie plate. Press crumbs evenly into bot-
As soon as all the gnocchi are ready, pour heated pasta sauce over them and sprinkle with the parsley. Serve immediately. For the filling: Sprinkle ½ teaspoon gelatin over 2 tablespoons water in small bowl and let sit until gelatin softens, about 5 minutes. Repeat with second small bowl, remaining ½ teaspoon gelatin, and remaining 2 tablespoons water.
Whisk 2 eggs and 3 yolks together in medium saucepan until thoroughly combined. Whisk in 1 cup sugar, cornstarch, and salt until well combined. Whisk in lemon zest and juice and heavy cream. Cook over medium-low heat, stirring constantly, until thickened and slightly translucent, 4 to 5 minutes (mixture should register 170 degrees). Stir in 1 water-gelatin mixture until dissolved. Remove pan from heat and let stand for 2 minutes. Remove 1¼ cups curd from pan and pour through fine-mesh strainer set in bowl. Transfer strained curd to prepared pie shell (do not wash out strainer or bowl). Place filled pie shell in freezer. Add remaining water-gelatin mixture and cream cheese to remaining curd in pan and whisk to
combine. (If cream cheese does not melt, briefly return pan to low heat.) Pour through strainer into now-empty bowl. Using stand mixer, whip 3 egg whites on medium-low speed until foamy, about 2 minutes. Increase speed to medium-high and slowly add remaining ¼ cup sugar. Continue whipping until whites are stiff and glossy, about 4 minutes. Add curd-cream cheese mixture and whip on medium speed until few streaks remain, about 30 seconds. Remove bowl from mixer and, using spatula, scrape sides of bowl and stir mixture until no streaks remain. Remove pie shell from freezer and carefully pour chiffon over curd, allowing chiffon to mound slightly in center. Refrigerate for at least 4 hours or up to 2 days before serving.
Student: Mauro Moro Junior
tom and up sides of plate. Bake until crust is lightly browned, 15 to 18 minutes. Allow crust to cool completely. face, remove them with a slotted spoon, draining well. Arrange on a warm serving dish. Continue cooking the gnocchi in the same manner.