STUDENT: GERARDO ANTONIO FLORES MARTINEZ TEACHER: JORGE ALBERTO MIRA CORTEZ
SUBJECT: ENGLISH GRADE: 2ยบ GENERAL SECTION: A YEAR: 2014
ERDBEERBOWLE (STRAWBERRY BOWLE)
INGREDIENTS •500grams.strawberry • 2 parts of sugar • 1 bottle of red wine • 1 bottle of chilled white wine • Lemon juice • ½ bottle of champagne or sparkling wine
PREPARATION Place soaked for a few hours in a glass container, strawberries with sugar. Then add half a bottle of red wine and set aside. When you want to serve the drink, add the other half of the bottle of wine and white. Now add the lemon juice and mix with champagne or sparkling wine of choice.
DADDY
INGREDIENTS
• 1 oz Hornitos Anejo Tequila • 1/4 oz Orange Liqueur
PREPARATION
Mix ingredients in a shaker with ice and mix well for a few seconds. Serve and garnish.
CHIPLOTLE SANGRITA
INGREDIENTS • Tequila • 2 oz tomato juice • 1 oz mix Chiplote • 1/4 oz fresh lime juice • 1/4 oz of Meat Sauce • 1 pinch of salt • 1 pinch of pepper • 1 dash of Worcestershire sauce
PREPARATION Add all ingredients except the tequila into a shot glass over and mix well with a spoon to slowly and not dump anything in another long shot glass, tequila served.
MICHELADA
INGREDIENTS • 1 beer • Lemon juice • Tomato Juice • English style Salsa • Chutney • Salt to taste PREPARATION In a previously frosted glass, you apply a generous stream of seasoning, served beer, and Worcestershire sauce, salt, and hot sauce to taste. and ready.
EASTER MARTINI
INGREDIENTS • 1 1/2 measure of vodka • 1/2 measure vanilla sauce • 1 part cream • Sugar
PREPARATION Decorate the rim of the glass with sugar. In a cocktail shaker mix the ingredients with ice and shake. Serve in the glass.
VIRGIN MIMOSA
INGREDIENTS: • Passion Fruit • Orange juice • Mango • Sugar • Lime • Orange soda • Champagne • Alquejenje (optional)
PROCEDURE Mix 3 tablespoons of passion fruit, 15 ml of orange juice, a handle, a 250ml bottle of champagne, 5 ml of lime with orange soda and added sugar. Decorate with alquejenje.
PERFECT LOVE
INGREDIENTS: • ¾ ounce lime juice • ¼ ounces of vodka • ¾ oz Parfait Amour
PREPARATION Prepare a short or medium bowl fitted with 2 or 3 ice cubes. Garnish with lemon slice.
SAN VALENTIN FAR
INGREDIENTS: • 2 shots of vodka • 5 ounces root beer • 5 ounces citrus soda
PREPARATION: Mix ingredients in a glass with ice. Garnish with an orange slice.
HEARTBREAKER
INDREDIENTES: • 4 oz rosé • 1 oz Bacardi Rum
PREPARATION: In a glass of champagne wine mix with bacardi. Serve.
HONEY CHAMPAGNE FOR NEW YEAR
INGREDIENTS
• Champagne • Lavender Flowers • Honey
PROCEDURE
Serve champagne in a glass and stir in honey and then add the lavender.
RIGUAS
INGREDIENTS: 3 cups corn kernels (firm but not too hard) Salt to taste ½ tablespoon sugar 2 Oz. Butter or margarine Orchard leaves
PREPARATION: Adding salt, sugar and butter to the corn kernels are ground in the mill, the result is a somewhat liquid mass (charo) so do not worry. Orchard leaves were cut into pieces of about 30 inches by 30 and put two tablespoons in the center of mass of raw rigua, the sheet is folded into two parts leaving the dough in and put aside on the griddle or comal over simmer for 5 minutes each side, until they endure. They can be eaten immediately or saved for later if the case can be heated in the same comal or griddle or to fathom. This recipe makes ten units and to
serve them is a great accompany them with cream and cheese to taste or curd.
CHILAQUILES
Ingredients: Bulleted List 6 corn tortillas Salvadoran 3 eggs 20 lorocos ½ cup chopped or diced green chilies 3 ounces of cream cheese 3 ounces quesillo Oil for frying 3 cups tomato sauce Salvadoran
Preparation: Soften tortillas on a comal or griddle, cut the omelet in half and then make a cut side up as a slot cut, mix cheese with green chile Loroco or to taste and place in the prepared tortillas (inside the slots). Separate the whites from the yolks and beat, to be about to add the yolks and whisk again, this egg wrapped in the chilaquilas and put immediately into boiling oil and fry on both sides (three centimeters thick oil) is recommended to do this procedure with bare hands. Being
gold put them to boil in a pot with Salvadoran salsa and enjoy when finished with all prepare the sauce in the same pan where you fried the chilaquilas.
SHUCO
INGREDIENTS: 1 pound of corn bold 1 tablespoon salt 10 grains of allspice
PREPARATION: Grind the corn thoroughly washed and let stand at room. Add 10 cups of water, mix well and strain into blanket, add salt and cook while
moving for 30 minutes. Serve each portion with a few grains of mulches beans, drained, liquid drops of chili and a tablespoon of alguashte.
MARSHMALLOW
INGREDIENTS: 1 cup water 2 cups sugar 4 tablespoons butter 1/2 teaspoon vanilla extract Anise Mint or lemon peel red dye
PREPARATION: In a saucepan over medium heat, stir the water with the butter and sugar until sugar dissolves. Continue to simmer without stirring, until a
few drops in a glass of cold water form a soft strand brittle. Pour the marshmallow over a greased tray or marble, let it cool enough to handle, add by drops vanilla or mint and food coloring. Spread butter on your hands, pull the marshmallow, and then pulling double twisting to be creamy and almost solid. Cut into pieces or make long bars and wrap in cellophane.
THE TORTILLA
INGREDIENTS: Corn Water Cal
PREPARATION: Corn is cooked with water and adds lime to the point that the corn loses its shell (thin layer covering the point) after that the mills Nixtamal which the mass is obtained is sent to the tortillas are made. It is intended that the mass has a thick point where it is malleable and manageable balls of dough that fit in the palm of your hand and pat turning, trying to form the tortilla into a round shape are made (there are now machines that made automatically) are placed on the comal (old surface made of mud or clay) which is currently a metal plate
which can be heated with firewood or gas depending on the option. The surface of the griddle should have a smooth texture, and passed some water with lime so that the tortilla does not stick to it, the omelette is cooked in an average of 4-5 minutes on both sides and is ready to eat . It is the food that in some tables has been replaced by the bread (according to the economic level of the family).
Tamal de elote
INGREDIENTS: · 10 tender and fresh Elotes · 1/2 cup milk · 6 ounces of melted butter · Sugar and salt to taste · 4 Ounces of chicharrones
PROCEDURE: 1 corn kernels are ground in a blender with milk, sugar and salt. Finally they add butter, stir well. If you like to add a special touch, add 4 ounces of pork rinds. 2. Corn leaves, take two tablespoons of dough, roll them up and the tips bend her.
3. Pot which will cook the tamales must prepare it before putting some cobs in the background on which they must deposit the tamales vertically. 4 Place a sufficient amount of water, so that it is two fingers below the height of the tamales to prevent, to reach the boiling point, the wash. So the flavor is best preserved. 5 Plug them with leaves left over from the corn. Was allowed to boil for a half hour or more. Serve with cream.
SEEDS PATERNA
INGREDIENTS Seeds of parental vinaigrette 1/3 cup oil 1/3 cup household vinegar ½ teaspoon mustard
½ teaspoon sugar 1 clove of garlic, salt and pepper to taste Chopped parsley and chopped onions
PROCEDURE In a pot place presto previously washed seeds and add a quart of salted water. Cook over medium heat until you feel the steam exhaust. Put the pressure regulator and when it begins to vibrate, let cook for an hour or so at the time the seeds are slightly soft. After that time, turn the heat down. Meanwhile, prepare the vinaigrette (this is optional): Put all ingredients except the oil which placed in a glass jar and shake well. Try the taste and correct. As time goes on, add the oil and let it cool to room temperature in the pot. Remove the seeds, allow to cool and add the vinaigrette to cool. Then enjoy them with lemon and salt.
FRIED YUCA
INGREDIENTS:
1 medium cassava 4 cups water 1 teaspoon salt 2 cloves of garlic Pepescas or fried pork rinds (to taste) ¼ cabbage 1 carrot 1 green chile 1 onion, sliced ¼ teaspoon oregano Oil
PROCEDURE: Cut into large pieces and cassava salcóchelos in water with salt and garlic. Remove from heat when they are soft, then cut into smaller portions and fry. Like pepescas, fry over low heat so they cook well. Grate cabbage, carrot, onion and green pepper, place in boiling water and let stand a few minutes, you retíreles Add food liquid vinegar, salt and oregano. Serve warm with pepescas cassava and tanning. You can also prepare this dish cassava greaves. You only replace the pepesca by pork rinds and follow the same instructions.
TORREJAS
INGREDIENTS Fresh top half 1 Spanish bread bun sized "melcoch贸n" (30 3 eggs 1 teaspoon ground cinnamon 1/8 teaspoon ground cloves Oil or butter
PREPARATION Biodegrade in fresh water until the tape gets. Beat the egg whites; by yolks are beaten separately and then mixed. Cut bread into thin slices. It is wrapped in beaten egg. Fry in butter or oil, and it is placing in the pot that is honey, espesita until they "take" fine. To serve them drizzled with cinnamon and cloves
EMPANADAS
INGREDIENTS * 1 ripe banana, * 1 can of refried beans (sequins) * 1/2 cup sugar.
PREPARATION Boil bananas until well cooked. Then with a fork undo the banana (it looks like mass). With hand take a small amount and made mashed banana and form a banana pancake. Carefully add a teaspoon of mashed beans (refried) and close the pancake into two parts (as pussy). Put the pie to fry in vegetable oil until golden brown on both sides. Finally on a plate you put a little sugar and the pie is passed on both sides.
FUNGUS ULZAMA
INGREDIENTS 1lt of Vanilla Ice Cream Italian meringue: 4 eggs 250g Sugar
100g chocolate bar ½ tsp ground cinnamon
PROCEDURE Beat the egg whites well and will gradually incorporating the syrup, which is about to be made strong ball, baking sugar with water. When the meringue has been achieved, pull the sleeve mushroom on a plate and brought to the oven to dry at low heat. They are made of two smaller diameters for foot fungus is the narrowest and the biggest head. Among merengue and merengue is filled with vanilla ice cream and head with cinnamon sprinkle. Served on a background of molten chocolate.
FRIED IN MILK
INGREDIENTS 8 people 8 slices of bread 1 cup milk 8 tbsp sugar Zest of 1 lemon 3 eggs Oil for frying Flour for coating Fine breadcrumbs Sugar and cinnamon
PROCEDURE Remove crusts of bread and each slice into four short. Heat the milk with the sugar and lemon zest in a large saucepan. Sprinkle with flour a large bowl to remove toasts when they are soaked and place them one by one in the skimmer. Bathe a second warm milk to soak but do not break. Let rest at the source. Put flour in a shallow planting them, beaten eggs in another and another very fine breadcrumbs passed through a sieve. Heat the oil in a pan and not very big wave. Carefully pass each toast soaked in flour, egg and bread and fry until golden brown. Mix sugar and cinnamon in another bowl and toast batter when they are still hot.
COCO CARAMEL DESSERT INGREDIENTS for 6 servings 12 templates ½ liter of milk 1 cup coconut 1 cup sweet milk 2 eggs 1/3 cup brown sugar 1 tsp vanilla 1 tbsp sherry or brandy Ÿ cup butter For candy
¾ cup sugar ¼ cup butter 8-10 dried apricots apricot
PROCEDURE Crumble templates and wet with milk. Add coconut, sweet, beaten eggs with brown sugar, vanilla, and melted butter drink. Mix well and let stand 30 minutes. Place the sugar in the pie pan pipe. Bring on stove at low heat and stir so that it will form the candy. Once ready, distribute budinera turning to coat, place the butter to melt it with the heat and distribute the apricots in the background to make them stick to candy. After 15 minutes add the preparation and take oven at a temperature of 175 ° C for about 50 minutes. Unmold warm and dripping with candy. It can be served with vanilla ice cream, warm sweet milk, sambayon, whipped or chocolate sauce.
RASPBERRIES WITH TEXAS INGREDIENTS 6 people For tiles 250g chopped almonds 350g sugar 30g flour 4 egg whites Vanilla c / n For the raspberry coulis 200g raspberries 50g sugar
PROCEDURE Mix raspberries with sugar and passed through a Chinese strainer, turning them into a fine puree. Shingles to the chopped almonds mixed with sugar, it also incorporates flour and vanilla and mix well are added, one by one, working them with a spatula until a uniform mixture. Then, using a wooden spoon, you are making the tiles, pouring the right amount to house one on a plate greased with lard or fat. They get a hot oven until firm. Then removed from the oven and remove them before they cool, they curve slightly to shape tiles.
CHOCOLATE WAFFLES FOR MOTHER'S DAY
INGREDIENTS 12 servings Ingredients 2 cups flour 1 tsp salt 2 tbsp sugar 2 eggs 3 tsp baking powder 1 and ½ cup milk 6 tbsp melted butter 50g chopped chocolate
PROCEDURE Place in a bowl the flour, salt, baking powder, sugar, melted butter, warm milk, beat with electric mixer or blender and add the chopped chocolate and beat again boy or liquefy. Use teflon waffle iron and pour batter into the center of the plate, when heated through run off to the sides. Do not put too much mass. Allow to cook and serve.
EASTER DESSERT
INGREDIENTS 4 servings 2 whole eggs 2 egg yolks 1 and ½ cup sugar 8 tbsp cocoa 150g melted butter Cookies 200g type Mary 150g chopped and toasted almonds
PROCEDURE Beat the eggs, yolks and sugar until the mixture is foamy. Add cocoa alternately with the melted butter. Mix well. Incorporate cookies into pieces and almonds and mix well. Line a sheet pan with parchment paper previously oiled. Top with mixture and bring to covered with plastic wrap freezer for a few hours, until firm.
FRIED APPLE WITH CINNAMON
INGREDIENTS
4 blocks 350 g flour 3 egg yolks 2 tbsp sugar 1 tsp cinnamon Leavening powder 1 tsp 1 cup milk 3 egg whites Icing sugar c / n Oil c / n
PROCEDURE Mix flour with sugar, leavening powder and cinnamon. Add the egg yolks and milk, and resolved until lumps disappear. Beat the egg whites and fold at the last minute. Cut apples into eighths, dip them in the dough and brown on oil. Pass them on absorbent paper and then the sugar. Sprinkle with cinnamon and serve.
CHIPS APPLE FOR CHRISTMAS EVE
INGREDIENTS 16 chips 300g Sugar 2 red apples 150cc water
PROCEDURE Preheat oven to 120 째 C. Separately, heat the sugar and water, let boil and boil for 3 minutes. Wash and dry apples (unpeeled or descarozar) and cut into almost transparent sheets. Soaking in the hot liquid and let stand 2 minutes. Remove the sheets with a slotted spoon and place on a baking sheet previously lined with parchment paper or baking. Carry
apples drying oven for 1 hour. Quickly detach them paper and let them cool on a rack. Keep them in an airtight tin. If soften, re-dried in an oven preheated to 120 ° C. In the same way it can prepare other fruit chips.
RICE PUDDING
INGREDIENTS 6 people 6 tbsp rice 1 ½ dl milk 9 tbsp sugar 3 eggs 1 lemon rind 1 cinnamon stick ground cinnamon Pinch of salt
PROCEDURE Rice is put into the pot and cover with cold water with a pinch of salt. It comes closer to the fire and boil five minutes, until the water is absorbed, cover with milk and turns with a wooden spoon, as to ensure that the rice starch and put creamy. A low heat gradually add milk, lemon rind and cinnamon stick, and when you already have all the milk, add the sugar.
It moves from time to time to prevent sticking during a half hour of cooking. A retired fire time is added the yolks and the egg whites until stiff.
CUSTARD WITH CHERRIES INGREDIENTS 4 servings For the sauce 500g of sour cherries Âź liter of water 1 tbsp starch powder For flamed 1 liter of milk Grated lemon rind Sal 150g semolina vanilla sugar 2 eggs For the garnish whipped cream
PROCEDURE No longer tails and bones, cherries are put to flames with water and sugar for 15 minutes. It dissolves the starch in a little cold water and add a cherry compote. Then the sauce is cooled.
Catching Fire milk with grated lemon rind and some salt. Semolina and sugar are mixed and allowed fluff for 10 minutes, to fire. Breaking and separating the eggs. The pads are attached to the mass of the flan. Whites are beaten and rise. Molds semolina pudding rinsed and left in the refrigerator. After a while are removed again and the puddings were demolded, watering them with the sauce. The puddings are decorated with whipped cream.