XXI Century College content: Recipes of food, drinks and desserts student: Miguel Antonio Rosales Lopez Subject: English section: Automotive "A" grade: 2nd year year: 2014
FOOD RECIPES
SautĂŠ beef and vegetables.
you need 1/4 cup soy sauce reduced sodium ("lite") Catalina dressing 2 tablespoons KRAFT CATALINA Dressing Lite 3/4 teaspoon ground ginger 1 pound flank steak (flank steak), cut into thin strips 2 teaspoons corn flour (cornstarch) 1 package (16 oz.) of frozen vegetables for stir fry;thawedand drain before using 2 cups long grain brown rice, cooked and hot 1/4 cup peanuts (peanuts) PLANTERS Dry Roasted Peanuts. Well blended soy sauce, dressing and ginger. MIX meat with cornstarch; heat it in a large nonstick skillet sprayed with cooking spray on medium-high heat 3 min. or until or until cooked. Add vegetables and soy sauce mixture; cook and stir 3 min. or until sauce is thickened and vegetables are warmed up well. SERVES meat mixture over rice; complete the dish with peanuts.
Baked beef brisket with barbecue sauce.
you need 1beef brisket(4lb.) 1 onion, thinly sliced and separated with rings 1 cup barbecue sauce KRAFT Original Barbecue Sauce 2 pounds red potatoes(approx.6), cut into 1-1/ 2 inch. 1 pound carrots cut intoslices1/2inch. Thick. HEAT oven to325째F. PLACE mea tin a roasting pan, fat side up; pole onions and barbecue sauceon top. Cover it. Bake2 hours. Spread the potatoes and carrots around the meat. Meat Bake covered for1 hour or until done(160째F). USA a slotted spoon to move the potatoes and carrots to a serving bowl; keep themcovered tokeepwarm. Place meatoncutting board Andre serve the sauceand onions inthe pan. Coverthe meatto keep warm.Collectfatsaucebooked; get ridof it.Pour sauceand onions ina saucepan; boil themover high heat.Stirring and turningoccasionally, simmerover medium-low heat 5min. or untilslightly thickened. SHORT meatagainst the graininto thin slices.Serve with vegetables and sauce.
Sandwich "flappers"
you need 1 loaf (16 oz.) of ciabatta bread, split lengthwise 1/4 cup KRAFT Real Mayo Mayonnaise 4 large slices of Monterey cheese with hot peppers KRAFT Big Slice Pepper Jack Cheese Slices 1/2 cup refried black beans, hot 2 cups beef, cooked and shredded 1 tomato (tomato) large, thinly sliced 1 avocado, sliced 1/2 cup sliced pickled jalapeno peppers HEAT broiler. PON bread halves, cut sides up, on a baking sheet. Spread the top half with the mayonnaise; put the cheese on the bottom half. Broil, 6 Sch. away heats for 2 min. or until bread are toasted and cheese melted. SPREAD beans over cheese; top with remaining ingredients. Cover the sandwich with the top half of bread.
Pozole beef with cheddar cheese
you need 3 guajillochills, seeds and hulled 1 anchorChile, hulled and seeds Italian dressing 1/4 cup KRAFT Zesty Italian Dressing Diezmillo or 2 pounds boneless chuck roll of beef (boneless beef chuck eye roast), cut into 1-inch cubes. 1 teaspoon ground cumin 2 quarts (8 cups) beef broth 2 cans (15 oz. each) hominy (hominy), drained 1 can (15.2 oz.) frozen corn (maize), drained 1 can (14-1 / 2 oz.) tomatoes (tomatoes) diced, drained 1 package (8 ounces) sharp cheddar cheese KRAFT Sharp Cheddar Cheese, cut into 16 slices 1/2 cup sour cream Sour Cream BREAKSTONE'S or KNUDSEN 1/4 cup chopped fresh cilantro. STANDING chills in a small bowl. Add hot water to cover; let them soak 20 min. or until they are soft. Drain them reserving 1/2 cup soaking water; adds everything in the blender and blend until smooth. HEAT dressing in a heavy Dutch oven or large deep skillet over medium-high heat. Add meat and cumin and cook 5 min. or until browned. Add the puree and broth; mix well. Bring to boil; simmer over medium-low heat for 30 min. Add hominy, corn kernels and tomatoes; mix well. Keep a soft boil 30 min., stirring occasionally.
Tacos armored flesh
you need 1-1 /2 pound beef stew meat, cut into1-1 / 2 inch. 1 onion, cut into wedges 2 cloves garlic, minced 1 bottle(16.7oz.) Mexican green sauce 1/3cupbarbecue sauce KRAFT Original Barbecue Sauce 1/2pound green beans(green beans), trimmed with tips, cut into 1-in. 3 cups long grain white rice cooked, warm 1/2cup shredded Mexican styles hredded four cheeses with a touch of cream cheese KRAFT Mexican Style Shredded Four Cheese with a TOUCHO FPHILA DELPHIA 12 corn tortillas(6inch)hot. BROWN meatin batches, ina pressure cooker6L capacity, over medium-highheat 3min. or until browned on all sides. Put iton a plate and cover to keep warm. Add onion and cook and stir2 min. add the garlic and meat; Incorporates green sauce and barbecue sauce. CLOSE the lidof the pressure cooker; put the pressure regulating valve in thevent.Simmer25 to 30min. with a slowthrottle(low to medium heat). Removepan from heat; allowed to stand for10 min. or untilthe pressure drops. The valve and then remove the cap. Add the beans; cookover medium heat for10 min. or until they are soft.
"Chili" red beans
you need 1/2pound of ground beef 2 teaspoon sadobo seasoning with pepper 1 tbsp. virgin oiloliva extra 1 onion, chopped 1/2cupbell pepper(paprika) chopped green 1 teaspoon minced garlic 1 tablespoon chili powder 1 teaspoon ground cumin 2 tablespoons tomato paste(tomato) 1 tablespoon chopped fresh cilantro 1 can (15.5 oz.) of small red beans(small red beans), untrained 1 can (14.5 oz.) tomatoes (tomatoes), diced, untrained 1 cup mild cheddar cheese KRAFT Shred deed Mild Cheddar Cheese. SEASON’ smelt with the marinade. Dora Aboutin hot oilin a large sauce pan over medium heat; wring. Add onion, bell pepper and garlic; cooks tiring occasionally for 5min. oruntil onionis tender. STIR in chili powder and cumin; cooking meat2 min. more. Stir in remaining ingredients except cheese. Bring to boil; simmer for 30min., stirring occasionally.
Our favorite pinion
you need 4 ripe bananas(yellow) (2-1/ 2lb.) Italian dressing1/3cupKRAFT Zesty Italian Dressing, divided 1 pepper(paprika) green, chopped 1 small onion, chopped 1/4cupchopped green olives 2 cloves garlic, minced 1/3cupchopped fresh cilantro, divided 2 pounds ground beef extra lean beef 1 can(8 Oz) tomato sauce(tomato) 2 packets of seasoning with cilantro and achiote 2 whole eggs 2 egg whites 1/4cup skim milk 1 can (14.5 Oz) green beans(green beans) chopped, drained 1 package(8 Oz) shredded mozzarella cheesewithKRAFT2% MilkShreddedMozzarella2%MilkCheese HEAT ovento 350 degrees. SHORT bananas lengthwise into1/2inchslices. Thick. Heat 2tbsp.dressing in large nonstick skillet. Addhalf the bananas; cook1-1 /2 min. per sideor untilgolden brown onboth sides.Get them out ofthe pan; keep warm. Repeat with2 tbsp. there maining
dressing and the remaining bananas. Bake the pinion30min. or until center is set. Sprinkle wither manning cilantro.
"Tacos" of pasta stuffed
you need 20crackers 1/2cup milk 1 pound ground beef, cooked and drained 1 container (16 oz) cottage cheese Cottage Cheese BREAK STONE' Sor KNUDSEN 1 can (14.5 oz) tomatoes (tomatoes) diced, drained 1 egg 2 cups enchilada sauce 1 package(12 oz) jumbo shell pasta, cooked 1-1 / 2cups shreddedMexican-stylefourcheeseshreddedfineKRAFTMexicanStyleFinelyShreddedFourCheese HEAT oven to350 degrees. PLACE crackers in alarge bowl. Add milk; Let stand2 min. oruntil they have softened. Add meat, cottage cheese, tomatoes and egg; mix well. POUR1/2cup of the enchilada sauce in the bottom of a13x9baking dish Sch. Fill each shell with 2 tbsp. of meat mixture; arrange the min the source. Place leftover meat mixture over the pasta. Top with the remaining enchilada sauce and shredded cheese; cover it.
BAKE30min. oruntil cheese is melted and shells are heated.
Stuffed turkey with honey and lemon glaze
you need 1/4cup butter 1 large onion,halvedand sliced 2 cloves garlic, minced 2 teas poons ground cumin 2 teaspoons anchochilepowder 1 quart(4 cups) of water 2 packages(6 ozeach) chicken stuffing mix STOVETOPS tuffingMixfor Chicken Frozen1 turkey(14lb); , thawed Italian dressing1/3cupKRAFT Zesty Italian Dressing 1/2cup honey, divided 1/2cuplime juice(lime) fresh, divided MELT butter in large skillet over medium heat.Add onionsand garlic;cook and stir5 min. Addcumin andanchochilepowder;cook1 min., stirring occasionally.Incorporates 3cups water;bring to a boil. Addstuffingmixes; mix well. Coverthe pan; remove from heat. Let the mixture sitfor 5min., Separate itwith a fork.Let cool15min. MEANWHILE, remove and discard the neck and giblets from theturkey cavity. Libera turkey legs, but do not cutthe strip of skin. Place turkey in a roasting pan, breast sideup. HEAT oven to325 degrees. Fillthe turkey withthe mixtureyou prepared; flipswings backto holdneck skinin place.Coverbreastwith foilto preventlostover browning.
Turkey Enchiladas
you need 2-1 /2 cupsenchilada sauce, divided 2 cups cookedturkey,shredded 1 package(8 oz) shredded Mexican-stylefourcheeseshreddedfineKRAFTMexicanStyleFinelyShreddedFourCheese, divided 4 green onions, chopped, divided 12 corn tortillas(6 inches), calientitas 1 tomato(tomato) Large, seeded, chopped 1/4cup freshcilantro, finely chopped 2 tablespoonsItalian dressingKRAFT ZestyItalianDressing HEAT ovento 350 degrees. SPREAD1/2cupsauce overbottom of a13x9-inch baking dishsprayed with cookingspray.Mix1/2cup ofthe remaining sauce, turkey, 1/2cup cheeseand1/4cup ofonions.Put1/4cup of thismixture into centerof each tortilla; youroll up. Place,seam-sidesdown, onthe sourceyou prepared; top withremaining sauceand cheese.Coverthe source. Bake30min. or untilcheese is melted, removing the lidfor the last5 min.Meanwhile,
combinetomatoes,remainingonions, cilantro and dressing. PONtomato mixtureover theenchiladas.
RECIPES BEVERAGES
Watermelon Frappe
Ingredients: Serves: 4 • 6 ice cubes • 2 cups diced seedless watermelon • 1 teaspoon honey Preparation method Preparation: 3min 1 Place ice cubes in blender. Cover and crushed. Add watermelon and grind for 1 minute, until the point frappe. Add honey and blend for 10 seconds.
Fresh bloodstone
Ingredients Yield: 25 horses • 1 liter of fresh orange juice • 1 cup seedless lemon juice • 1 slice onion as thin as possible • Hot sauce bottle (egg. Valentine®), to taste • 1/4 cup juice of Granada (optional) • salt to taste Preparation method Preparation: 5min 1 soak the onion in lemon juice for 20 or 30 minutes. Discard the onion and lemon juice mixed with orange. Add sauce, salt to taste and, if desired, juice Granada. Stir well and serve chilled.
Agua de horchata
Ingredients Serves: 6 • 1 cup of white rice • 5 cups water • 1/2 cup milk • 1/2 teaspoon vanilla extract • 1/2 teaspoon ground cinnamon • 2/3 cup sugar standard Preparation method Preparation: 10min 1 Place water and rice in a blender. Mash well until rice begins to crush, about 1 minute. Let the mixture stand at room temperature for at least 3 hours. 2 Filter the water and discard the rice. Add milk, vanilla, cinnamon and sugar. Stir well and refrigerate until just before serving.
Guava atole
ingredients Servings: 12 • 3 liters of water • 1 piece of cinnamon, of about 5 cm • 5 tablespoons cornstarch, dissolved in 1 cup cold water • 2 ½ cups sugar, or to taste • 600 grams of natural, fresh guava and washed • 1 pinch of baking soda • 1 cup water to liquefy guavas • 3 cans of evaporated milk Preparation method Preparation: 10min> Cooking: 25min 1 Boil 3 liters of water in a large pot with the cinnamon stick. Add the starch to the boiling water and let boil for 4 minutes over medium heat, and stirring constantly. Add sugar and mix. 2 Besides, gradually liquefies guavas with 1 cup water. Strain and add to the pot with the bicarbonate. Let boil for 5 minutes, stirring constantly. 3 Since guava is cooked slowly integrates evaporated milk in a thin stream. 4 Let the whole mixture boil for 3 minutes, stirring constantly.
Cucumber water
ingredients Serves: 8 • 2 liters of water • Sugar, to taste • 2 cucumbers in shell, washed and chopped • 3 seedless lemons, juice • Ice cubes to taste Preparation method Preparation: 10min>ready in: 10 minutes 1 Mixture 1 ½ liters of water with sugar in a jug. Stir until the sugar has completely diluted. 2 Blend the cucumber with the remaining water, pour into the jar with sugar water and add the lemon juice. 3 Serve with ice cubes.
Yogurtsmoothiewith strawberry andkiwi
ingredients Servings: 2 •1 banana • 6strawberries • 1kiwi •125-150gvanilla yogurt •180mlpineapple juiceand orangemixed Preparation method Preparation: 5min 1Mix allingredients in ablender and blenduntil smoothconsistency.
Yogurtand mangosmoothie
ingredients Servings: 2 • 2mangoes, peeled, pitted and chopped •2 cups (½ liter) oflow-fatplain yogurt •125grams (½ cup)sugar •Ice cubes Preparation method Preparation: 5min Placemango,yogurt, sugar and ice in a blender.Blenduntil smoothdrink.Pourintoglassesand enjoy.
Fruit smoothie with yogurt
Ingredients Servings: 2 • 2 boys bananas into chunks • 155 g of frozen strawberries Yogurt • 1 cup low-fat vanilla • 3/4 cup low-fat milk Preparation method Preparation: 5min Blend 1 banana, frozen strawberries, yogurt and milk until smooth consistency. Serve in glasses and enjoy
Yogurt smoothie with orange and banana
Ingredients Serves: 4 • 2 frozen bananas, peeled and chopped • 1 orange, the pulp with seeds and membrane • 1 small bottle (250 grams) raspberry yogurt • 1 1/2 tablespoons honey • 1/2 teaspoon ground nutmeg Preparation method Preparation: 10min 1 Place the bananas, orange, yogurt, honey and nutmeg in a blender. Blend mixture until a smooth consistency.
Melon and WatermelonSmoothie
Ingredients Serves: 4 •2 cupsseedless watermelon, peeled and cubed •1 cupgreenmelonpeeledand cubed •1 cupof Chinesemelonpeeledand cubed •1/2cupice cubes •1/2cuplemon-limeflavoredsoda Preparation method Preparation: 15 mints Place1watermelon,honeydew melon, Chinese melon andiceina blender. Addsodaand blenduntil you have asmooth mixture.
DESSERTS RECIPES
Banana Cake
Ingredients: • 1 cup of flour with two tablespoons of yeast • 1/2 cup sugar • 100 grams of melted butter • 2 whole eggs. • 1 kilo of bananas • 2 eggs • 1/2 cup milk • 1/2 cup milk or condensed cream • Cinnamon to taste preparation: • Sift together sugar and flour with yeast • We add whole butter and two eggs • Knead and work the dough on the kitchen table • We covered the dough in a greased pan, trying not to make too thick mass • Put banana slices within
• In a bowl mix the flour, beating well, sugar, eggs, milk and some cinnamon • We drew all over the bananas, but not the mass rebase • You Sprinkle cinnamon and left in the oven for half an hour over medium heat. • What we get when browned, deer cool a little before removing from the pan.
Orange Dessert
Ingredients: • 48 vanilla wafers (6 packs of 8 plates) • 1/2 cup butter. • 1 can condensed milk Nestlé • 1/2 cup orange juice • 2 tablespoons orange zest • 1/2 cup orange marmalade • 4 egg yolks preparation: • Process or grind cookies • place in a bowl or bowl and add the melted margarine or butter, mix well • Place the cookies in a pie pan, pressing down firmly with the back of the spoon • In a bowl place the condensed milk, orange juice, zest, marmalade and yolks, integrate well with metal whisk or wooden spatula • emptying based biscuit • Carry a medium oven preheated to 175 ° C, for 30 minutes • Remove from oven, let cool and unmold.
Pionono of caramel and chocolate
ingredients: • 1 pionono • 250 grams of fresh milk • 4 chocolate bars • Essence of vanilla or cognac • 25 g of butter • 1 tablespoon honey • Walnuts or almonds (optional for decoration) preparation: • In a bowl mix the caramel with melted chocolate and perfumed with vanilla or brandy • Add butter, honey and integrate well with the mixture • Spread with half the Pionono preparation and trample • with the rest of the mixture, covering the outside Pionono • Optional: Garnish with walnuts or almonds
Meringue with strawberries
Ingredients: • 2 discs of meringue • 200 grams of cream • 2 tablespoons Icing sugar (powdered) • Vanilla essence • 250 grams of Strawberries preparation: • Whisk in a bowl (ice) the cream until thick, add sugar slowly and Flavor with vanilla essence • Continue beating until a point Chantilly cream. • Cut the strawberries into slices. • In a bowl place one of the discs and cover with meringue cream and Strawberries • Locate the other disk and cover with the remaining cream and Strawberry. • Store in the refrigerator until serving time.
Lemon pie
ingredients: •175 grams ofbutter •500g of sugar •1 egg •1 egg •250gself-rising flour • 11/2tablespoonslemon zest •3 egg yolks •1 egg •100 ml oflemon juice •100ml of water •1 tablespooncornstarch •4 egg whites preparation: •toputthe doughin a bowl thebutterand sugar,addegg andyolk, beatwell. •We addzestandwe incorporatethe flourslowlyuntildough is smoothand does notstick to your hands.
•We wrapwithplastic wrap, tookthe refrigerator for30 minutes. •Then retired, stretch, putina greasedandflouredbaking pan, prickthewell so that itwill not rise •Brought awarm ovenfor 15 minutes. •Whengoldenremove andlet cool. •For the fillingput: <3 yolks - 1 egg -6 tablespoonssugar-lemon juice-100ccwater-a littlescratchlemon-butter75 gr.
ChocolateBrownie
ingredients: •120grams ofchocolate •230grams of butter •480grams of sugar •4 eggs •140grams of flour •1 tsp ofsalt •1/2ccofyeast preparation: •Heat oven to180°/ 200 ° •Melt thebutter in a saucepanover very low heat •Mixin a bowlthe melted butterand sugar,add eggs
•In a saucepanover low heat, melt chocolatedicedand added to theabove mixture •Add theflour mixedwith saltand yeast.Mix until asmooth paste •Pourthe doughin a greasedpanwith butter or oil •Bake for30-35minutps. Thebrownieshould not beovercooked. •Allow to cooland sprinklewith icing sugar. •Cut into squares(2 x 2approx)
Chocolate Mousse
ingredients: •125grams ofChocolate •3 tablespoons milk •3 egg yolks •4 egg whites •3 tablespoons sugar •75grams of butter •Sal preparation: •It putsin a saucepanover low heatthe choppedchocolateand milk.When
thechocolatehas melteditfrom the heatandaddthe choppedbutter. •In aseparatecontainermixthe yolkswellwith sugar.Then thechocolatemixture aboveis added, stirring throughout. •Beatthe egg whitesuntil stiff, adding a pinchof salt. •Chilledchocolate mixture, incorporatewhitesuntil stiff, very gently, not breakingthe foam,slowlycaressingandmaking sure thattheyare acquiringa toneequal. •You putthemoussein their containersand gets intothe fridge.At least twohours before servingcoldon the table.
Pancake with caramel
Ingredients: (15 pancakes): • Milk 400cc • 1 pinch of salt • 150 grams flour • 3 eggs • 2 yolks • 30 grams butter preparation: • Place in blender the milk, salt, flour, egg yolks and melted butter cold • Blend everything a few seconds and let stand for 20 minutes • Place on a piece of mantequeca pan, pour in the center with the help of a bucket, a portion of dough make it run to the edges, cook a min on each side • Stack the pancakes and serve spread with dulce de leche and rolled.
Bananas with caramel coffee creamer
ingredients 8 to 10 bananas 250 gr. sugar Water c / n for coffee or mocha cream: 250 gr. heavy cream 1/2 tbsp. Instant coffee 1 and 1/2 tbsp. sugar preparation: Pour the sugar into a saucepan and bring just dip it into the fire to caramelize. Add a little water to lighten the candy, boil 5 minutes. Incorporate bananas peeled and cut into two or three pieces each. Cook until tender and somewhat thick caramel sauce. Cool well and serve with the cream of washed coffee. You can sprinkle with chopped walnuts or almonds. Coffee cream: whip the cream with the sugar and coffee Chantilly point, cool and
use.
Nougat dessert
ingredients: 2 egg whites 1/2 tsp. cream of tartar 150 gr. honey 500 cc. heavy cream 50 gr. almond 50 gr. nut 50 gr. pistachios 50 gr. of amorettiâ&#x20AC;&#x2122;s For the sauce: 1 cup heavy cream 240 gr. chocolate 2 tbsp. honey 1 tsp. Cognac 2 tsp. vanilla extract preparation: Add to beat the egg whites with cream of tartar. Heat the honey in a saucepan until a syrup to ball point. Add a little honey on the smoothie clear, until a honey Italian meringue. While beating. Put in a food processor all dried fruits and amarettis. Add to merengue.
Riding the cream and add it to the mixture. Place in a pudding mold with buttered wax paper and keep in the freezer.
Orange sorbet and passion fruit
Ingredients: 3 cups of orange juice 1/2 cup of fruit pulp of passion 1/2 cup superfine sugar 2 tbsp. Grand Marnier 2 egg whites preparation: Mix orange juice, pulp passion fruit, sugar and liqueur in a large bowl. With electric mixer, attach the egg whites until stiff. Add the egg whites to the mixture of juice and gradually mix with a metal spoon. Pour into metal trays. Freeze it until you start to solidify at the edges, ensuring that not too hardens. Shred it in a bowl and beat until light and fluffy. Pour mixture into the trays and leave in the freezer for 3 hours or until it takes
consistency. Serve balls decorated with candied orange and a sprig of mint in a bowl previously refrigerated.