ONLINE RECIPE COLLECTION
SPRING 2011
ROOM 14 This project encompasses the academic areas of language arts (sequence), mathematics (fractions), science (changes to matter), and health science (nutrition). The students’ task was to get a family recipe and write up the information.
Table of Contents Dolmas By David Thinga By Briana Ayala Rice Crispy Covered with Chocolate By Adriana Banana Strawberry Quick Bread By Marley Chicken Enchiladas By Myrend Fruit Cocktail By Andrea Dominguez Eggs and Fried Rice By Max Doyle Pork Spareribs in Salsa Verde By Isaiah Corn Bread By Marc Beef Stir‐fry with Ramen Noodles and/or steamed rice By Vincent Scarlett Red Velvet Cupcake By Scarlett Kadoche Tofu and Rice By Matthew Ligan Taquitos By Amanda Lopez Homemade lentil soup By Matthew Lum Banana and Sago Con Hielo By Erwin Madjus Bunuelos By Amanda Magana Banana Bread Chocolate Chip Cookies By Gizelle Martinez Banana Pudding By Luke Mead Pilipino Spaghetti with Hot Dog By Al Miralles Tah‐Cheen By Ali Mohazeb Macaroon By Samantha Raymundo Carne Con Chile By Syreena Reyes Chicken Taquitos Ben Sanchez Roast Beef with Roasted Vegetables By Marcus Shaw Sugar Cookie Cutouts By Tom Short Fruit Tart with Cream Filling By Mikayla Cream of Tuna By Shaun Thielen Spanish Flan By: Sophia Arroz Con Leache By Julio Gluten‐ Free Brownies By: Abby Vasquez Chicken Quesadillas By Daniel Mixed Fruit Smoothie By Marena Wisa Wasef
Gluten‐ Free Brownies By: Abby Vasquez I like Gluten‐Free Brownies because my mom is gluten‐free and can eat it. It is fun to make, and I enjoy it with my family. It is fun to try making different things. Brownie mix 2 Eggs ½ stick of melted Butter 1. Heat oven to 325o 2. Stir Brownie mix, butter, and eggs in a medium bowl until well blended. 3.Grease a pan with butter or cooking spray. Then pour in mix. Bake at 325o for 30 minutes. When done, remove from oven. Take a toothpick and poke a hole in the side of the brownie a few inches from the side of the
pan. If the toothpick comes out gooey, then bake longer for at least 5‐10 minutes. Let it cool for an hour, add frosting if you like, cut, and enjoy! My dad thought the brownie was the perfect amount of moist and sweetness. My brother thought the brownie was great and he gave it 5 stars. My mom said even though she was Gluten‐Free she thought she was not missing out.
Rice Crispy Covered with Chocolate By Adriana 8 cups of marshmallows 1 box of Rice Crispy Cereal 1 stick of Milk Chocolate Chips 4 T of vegetable oil 1. Start by putting the marshmallows and butter in a pan. 2. Put the pan on the stove and set it on low heat. Stir the marshmallows and the butter to melt the butter and marshmallows. 3. Pour in the cereal and remove the pan from the stove. Stir all the ingredients till the rice crispy cereal looks sticky. 4. When the ingredients looks sticky remove from pan and pour it on a rectangular glass pan. Then, flatten the ingredients. Now, you melt the chocolate. 1. Pour the chocolate chips in a microwaveable bowl. Add the oil and melt for 1 minute. 2. When the time is up in the microwave, remove the bowl and stir it with a spoon until it is completely melted.
3. Start pouring chocolate over the rice crispy. Use a spatula to smooth the treat. 4. Put the rectangular pan inside the refrigerator to cool down about 1 hour. I chose this recipe because my aunts and uncles make this special treat for celebrations. We always enjoy eating this with all my family members during celebrations. This is my favorite dessert that my family and I love to eat. My rice crispy dessert falls in the fats food groups. My family enjoyed the rice crispy I made. My sister said it tastes the way my aunty makes it. My dad loved the combination of the chocolate and the rice crispy. My grandma did not know I made it because it looked so perfect and it tasted so good. I had a lot of fun making this recipe with my mom and dad.
Pilipino Spaghetti with Hot Dog By Al Miralles I have chosen this recipe because it tastes different than other spaghetti. Another reason is that it’s a tradition. My other reason is spaghetti is fun to cook. 4 cloves 4 garlic (slice and dice) 1 medium onion (slice and cubes) 2 lbs ground beef/pork 1 bottle (550 g) UFC sweet banana sauce 1 lbs Anthony thin spaghetti 1½ lbs American shredded cheese 12 oz Martin Pure foods Hotdog (sliced diagonally) 1/3 olive oil 1 Knorrs beef broth cube ½ teaspoon iodize salt Direction: Noodles: 1. Put 4 quarts of water in a pot for rapid boil on the stove 2. Add 1/3 cup of cooking oil, 1 teaspoon of salt 3. Add Anthony’s spaghetti noodles and stir 4. Cook, uncovered, stirring frequently for 10 to 11 minutes 5. Drain Pasta 6. Pour quarts of cold water
Pasta Sauce: 1. Cut garlic, onion in the pan with olive oil, add ground beef stir and wait until golden brown 2. Add beef broth cube 3. Add sweet banana sauce and spaghetti sauce 4. Add hot dog 5. Add slowly, American shredded cheese 6. Stir the pasta sauce 7. Put the sauce on the noodles
Tah‐Cheen By Ali Mohazeb The family recipe I have chosen is Tah‐Cheen. It is a main course.
The reason I have picked this recipe is because it’s very popular in Iran. It’s also delicious, so it’s my favorite dish. It’s also a family tradition. Tah‐Cheen covers the grain group, protein group, and the dairy group. When I made Tah‐cheen my family loved it. They were shocked I made it so well and fresh. The ingredients you will need are 1 kg chicken; 500 grams rice; 300 grams yogurt; 1/2 teaspoon saffron; 2 large onions; 3 eggs ‐ yolks only, cooking oil, salt and black peeper to taste. The directions to prepare Tah‐Cheen are: wash the rice and soak it in warm water (with 1 tsp. salt) for two hours, then filter out the water. Set aside. Next, chop the onions into thin slices and fry it until it’s smooth. Then wash and cut the chicken, remove the skin, and fry it in the onions until the onion color changes brown. Add some water to boil the ckicken, turn the heat down and let it boil until cooked. When done, remove the bones and then return chicken to pan. While the chicken is cooking, beat the yogurt until it’s smooth. Dissolve the saffron in half a cup of hot water, add saffron, salt, black pepper, and egg‐yolks to the yogurt and mix it well. Pour a few glasses of water in a large pot and bring it to
boil. Pour it in the rice and cook while stirring occasionally until the rice grows longer and fatter. Then filter out the water. Next, pour several spoons of oil and several spoons of the yogurt and mix it and pour on rice. Add a thin layer of chicken on top of the yogurt mix. Keep layering chicken and yogurt until you have used up everything. Place the pot into an oven (preheated to 250 degrees) and cook it for 1‐2 hours. The longer the Tah‐cheen is cooked the better tah‐dig you get.
Taquitos By Amanda Lopez I have chosen this recipe because I love taquitos. Taquitos are my favorite food. I’ve always wanted to make them. My food covers grain, meats, vegetables, herbs, seasoning, and fats. 1 whole chicken corn tortillas 3 tomatoes ½ small onion I bunch cilantro 2 tsp salt 1 c and 2 tbsp of vegetable oil First, put the chicken in a pot. Then, fill up the pot with water. Next, put salt in the pot. Then, let the pot cook on low heat for about an hour. Next, after cooked let the chicken cool down for about 30 minutes. Then, pull out the chicken and put it on a plate. Next, debone the chicken. Then, dice the tomatoes and onion and chop the cilantro. Then, heat a skillet on medium heat. Next, add the 1 cup of oil to the skillet. Then, after the oil is heated add the chicken, tomato, onion, cilantro, and 1 teaspoon of salt. Next, sautee everything for about 5 minutes, make sure the chicken is in small pieces. Then, heat the tortillas on a flat pan for about 15 seconds, then flip over. Next, put the tortillas on a plate when done. Then, scoop about 2 tablespoons of chicken and place it at the edge of the taco. Next, roll the taquitos tightly. Then, heat ½ cup of oil and put it in a frying pan on medium heat. Next, once the oil is
heated place the taquitos in the pan, make sure the opening is face down, heat until taquitos are face down. Finally, once done enjoy! My family loved my cooking. My father said it was delicious. My mom said it was delicious. My brother, Alonzo, said it was good. My brother, Carlos, said it was also good. My personal opinion is that they were awesome. I loved them!
Bunuelos By Amanda Magana I chose this recipe because it reminded me of where I came from. I chose this recipe because it has been in my family since 1975. This recipe is special because it’s delicious and tells a story. Ingredients: 1 Flour Tortilla 1 tsp of Cinnamon 1 cp of Sugar Mix them together ½ of Vegetable oil Step 1: Put the ½ of Vegetable oil in a large frying pan. Make sure you put the stove at medium heat. Step 2:Place the Flour Tortilla in the pan with oil. Let it stay in there for about 1min on each side until the Tortilla is golden brown. Step 3: Take the Tortilla out of the pan on to a plate. Put the mixed Cinnamon and Sugar on another plate. Then, put the Tortilla in that plate. Make sure you put the mixed Cinnamon and Sugar all over the Tortilla. This recipe has fats. The fats are the oils in the recipe. It contains Vegetable oil. Even the fats in the recipe has Cinnamon and Sugar.
My dad’s reaction was that he said “ yum.” And thought it was very good. The same reaction happened to my mom. My sister rolled back her eyes with pleasure. My grandma ate it all and thought it was very yummy.
Fruit Cocktail By Andrea Dominguez
1. Fruit (apples, strawberries, banana, cherries) 2. Then you rinse the fruit 3. Thinly chop it into cubes 4. Put it in a bowl 5. Then you could have a side (nuts, almonds, raisons, and cashews, coconut) The reason that I chose this recipe is because it’s fast, easy, simple and healthy also tasteful. It covers the fruit section. My family thinks its good and they loved it. And I also love making it all the time.
Chicken Taquitos
Chicken Taquitos Ben Sanchez I choose this recipe because it is my favorite. The recipe is special to me because it reminds me of my mom and how good of a cook she is. Also I want to make them with my mom. 2 pounds of chicken breast 1 package of Laurie's chicken taco seasoning mix 36 corn tortillas Toothpicks, oil and water. First you have to boil chicken. Then shred the chicken. Follow directions of taco seasoning mix and add it to shredded chicken. Put a little bit of chicken in tortillas. Then use a toothpick to close it. After put the taquito in oil. The food group Chicken Taquitos is in is the meat Group. After I made the dish. I served it to my family. My mom and my dad loved it. My brothers and my sister and I loved it too. That is my family recipe.
Thinga By Briana Ayala I recommended this dish because I like it very well, and my dad’s sister made it for me. Then she told me it was her favorite dish because she would make it for her kids 2 ½ lbs of chicken barest 1 ½ yellow onion, chopped 1 can of chili chipotle 1 tablespoon of salt 1 bag of tostadas 1 lbs of cotija cheese 1 tablespoon of oil 1 full lettuce Fill up a pot halfway with water. When the water is boiling, you add the chicken and wait until it cooks. Then you remove the chicken and start shredding the chicken. Place the chicken in pan with the oil and the chopped onion. While the chicken and onion are cooking, put the chipotle chili in the blender and blend it. Add it to the chicken mixture and wait until it boils. Then you remove it from the fire. Grab tostadas and then you place the thinga on top with the lettuce and cotija chesses. You serve it to your family. Yummy ……
Chocolate Chip Cookies By Gizelle Martinez
Ingredients 1.3/4 cup butter 2.1 cup brown sugar 3.1/2 cup sugar 4.1/4 cup milk 5.1 large egg 6.1 teaspoon vanilla extract 7.1 cup all‐purpose flour 8.1 teaspoon ground cinnamon 9.1/2 teaspoon baking soda 10.1/4 teaspoon salt 11. chocolate chips My mom, my brother, and I tasted the chocolate chip cookies. Mom: She loved the chocolate chip cookies. Brother: He liked it so much he wanted another one. Me: I thought I did really good on baking.
Chicken Quesadillas By Daniel I chose quesadillas because they are fast and fun to make. Everybody enjoys them. They are delicious to eat. Chicken quesadillas have, dairy, meats, fats, protein, and carbohydrates. Ingredients: Some Chicken A tortilla Some cheese First put a flat pan on the stove. Then put a tortilla on the pan leave it there for two. minutes. After shred some cheese. Then put it in the tortilla with the chicken until it melts. My family enjoys eating chicken quesadillas. When my cousin ate some she said yum. It was so good we ate so much. The chicken quesadillas were a success.
Dolmas By David
I chose dolma because it is fun to make. I also chose dolma because it is my culture’s favorite main course. I also chose dolma because it is my favorite food. 1 lb ground beef meat 2 T white rice 1 T butter 2 T tomato pasta 1 chopped onion Some spring fresh parsley Some salt and pepper Some grape leaves • Mix all ingredients (except grape leaves) thoroughly. • Parboil the grape leaves for 5 – 6 minutes. • Stuff mixture into grape leaves and fold the leaf. How To Fold Put the meat on the side of the leaf with the most veins. Put the meat in the middle and lengthwise. To fold, put the bottom of the leaf on the meat, then the sides, then roll it up.
Banana and Sago Con Hielo By Erwin Madjus I chose this recipe because it is one of my favorite foods. I also chose it because I want to cook it. This is special by cooking it together and eating it together with my family. 3 pieces of Saging na Sala (banana pear) sliced 1 cup of sago (tapioca pearls) 1 ½ cup of brown sugar 3 cups of water 2 cups of water as many ice you want and 1 can of milk 1. In a sauce pan let the water boil, then add sago. 2. After that, let it boil for half an hour, but check from time to time. 3. Add all brown sugar into the saucepan, then stir for 15 minutes to not be sticky and bubbly. 4. After about 30 minutes the sago will turn chewy and solid. Cooked and ready. 5. In a separate saucepan add water, brown sugar, and a banana pear. 6. Let it boil. Stir it together. It is cooked when banana is soft and ready. 7. Prepare shave ice. 8. Finally, put all the ingredients together in a cup and top with milk. This belongs in the food group of fruits.
My whole family enjoyed the dessert. My family enjoys the banana pear the most. They also enjoy it because it was a great time to try it out. My parents liked the sago and the banana pear. My two other brothers liked the whole thing.
Banana Bread The reason I chose this recipe is because my grandma always makes it was just something for me to try out. 4 tbsp baking powder ½ tsp baking soda 6 ripe bananas 2 stick butter, melted‐(not hot) 6 eggs ½ cup milk ½ cup chopped walnuts Preheat oven to 350o degrees F. In one bowl add the flour, cinnamon, baking soda, baking powder, set it aside. In a large bowl mash the bananas very well, then add eggs, sugar, milk, and butter. Then mix in the flour mixture last you add the walnuts. Grease a 9 x 12 glass baking dish add the mix and bake for 30 minute, the reduce the tempter to 250 degrees and bake for another 15 minutes so it could brown and finish baking. Let it cool for 15 minutes and eat.
Pork Spareribs in Salsa Verde By Isaiah
Pork Spareribs (4 pounds) Cactus 6 whole chopped in little pieces Serrano chili (7 of them) Cilantro (1 pound) Onion (1 white onion cut in pieces) Garlic (1 slice) Green tomatoes (12 of them) Salt (2 table spoons) Koror chicken flavor Bouillon (2 Table Spoons or to your taste Garlic Salt (1 Table Spoon) Cut the pork Spareribs in little pieces. Put them to boil in water for about 30 minutes add salt about 3 tablespoons. Then when meat is ready to drain the water and put the meat in another large pan add oil to the pan and fried the spare ribs till there’s a little darker. Then in another separate pan put the cut cactus to boil. When there ready drain them and put them with the Spareribs. Then in a blender put the chili Serrano’s onion cilantro Garlic Green tomatoes and salt. Blend all this Ingredients once is done put the Sauce with the cactus and Spareribs to boil add knorr chicken flavored Bouillon and Garlic Salt. Once this entire once Boil is done. We serve this dish with white rice and fresh beans.
This recipe is special to me because it comes from my great grandmother. This recipe is great grandmother. Know I’m learning it. Meat Pork Spareribs Vegetables Onion Garlic Cactus Cilantro Chili Green tomatoes When I served my plate my family said they love it. They said it had a good taste. It also brought them great memorize from when great grama used to cook it.
Arroz Con Leache By Julio
Ingredients 4 cups of water 2 cups of long grain white rice 3 cups low fat milk 1 cup sweetened condensed milk 2 cinnamon sticks 1 whole clove 1 tsp vanilla extract 1‐cup evaporated milk 1‐cup raisins, optional Directions Bring 4 cups of water to boil in large saucepan. Add rice, cinnamon sticks, and clover. Reduce heat to low, cover the rice until it is tender, about 10 minutes or until the water is almost evaporated. Then add 3cups of low fat milk, vanilla extract, and evaporated milk, sweetened condensed, and raisins to the rice, and cook over medium low heat, stirring carefully until desired consistency, about 25 minutes. I chose this recipe because it is one of my favorite foods. I chose this recipe also because it is sweet and soft. I chose this recipe because; Arroz Con Leache is a traditional recipe in my family. This recipe is special to me because in cold days, I like eating it and being with my family in the couch watching movies.
This recipe covers carbohydrates. My family was proud of me because they said that the Arroz Con Leache that I made for the first time was good. We enjoyed the taste of the Arroz Con Leache and the time that our family spent together. They asked me to do the recipe again. I felt happy when my little brother asked for more. My family was very happy.
Banana Pudding By Luke Mead I chose this dish because I thought it would be tasty. It looked challenging, and I am always up for a challenge because it looked fun, and it tastes good. 2 large boxes of vanilla pudding 6 cups of milk 1 box of Nilla wafers 6 large rip banana In a medium saucepan, cook pudding according to the package directions, using 6 cups of milk. Let the pudding cool slightly. Preheat the oven to 425 o F. Cover the bottom of a serving bowl ¼ inch pudding. Evenly distribute a layer of wafers over the pudding. Place an even layer of banana slices over wafers. Repeat layering. The results of my dish was that my dad thought the dish was great, my grandpa loved the bananas, my brother said that the food was great, my mom thought it was great, and my grandma and I both wanted more. Therefore, everyone loved the dish. I want to make it again.
Corn Bread By Marc
I chose to make corn bread because it is easy to do. Yes it taste good. Corn bread is a part of the grain group. Ingredients: 3 cups of Marie Calendar’s original corn bread mix; 1 ½ cup of water. Directions: 1. I turned on the oven to preheat it 375o 2. I placed 12 muffin paper cups in the baking tray. 3. I put the 3 cups of corn bread mix inside a big bowl, then I poured in the 1‐½ cup of water. 4. I used the mixer until all the lumps are gone. 5. Then I used a big spoon to pour the batter into each paper cup until it was almost filled to the rim. 6. I put the trays inside the oven for 25 minutes. 7. I set the timer for 25 minutes. 8. When the timer went off, I used cooking mittens to take the tray out of the oven. 9. I put honey on each muffin and served it to my parents.
Roast Beef with Roasted Vegetables By Marcus Shaw
3 lb beef chuck roast 1 cup of water 8‐10 small red potatoes 2 onions chopped 1 cup of baby carrots 1 clove of garlic 1 teaspoon of salt and pepper to taste First preheat oven to 350o. Then chop onions into further. You will need a baking dish and an oven bag. Open up the bag and place the backing bag. Put the roast in the oven bag. Place vegetables and the ingredients around the roast inside the bag. Close the bag poke six holes above the roast. Put the roast into the oven for two hours. The roast is done when its internal temperature is 1600. Use a meat thermometer. I choose to cook a roast because everyone in my family likes it. We like it because of the mushy carrots. I also like it because it is easy to make.
My recipe covers the meat and vegetables food group. When I served the roast and vegetables. Everyone said the meat was delicious. My brother was the only one who did not like the carrots. He ate raw carrots instead. Every one enjoyed the food so much that nothing was left over. They want me to cook it again soon.
Mixed Fruit Smoothie By Marena Wisa Wasef My classmates are doing a recipe project. Our teacher gave us a paper that gives us the steps. The paper has six steps written on it. We have to serve a recipe that we’ve never done before to our families. I picked a mixed fruit smoothie. I picked a smoothie because all of my family likes it. I also like it because it gives us how much energy we need. A mixed fruit smoothie also is sweet, but it has lots of vitamins. When I served the mixed fruit smoothie. To my family they said it is sweet but healthy. They also said that it tasted fine. Ingredients: Gather two green apples, three bananas, 10 strawberries, three oranges, 12 grapes, four tablespoons, of sugar, 2” by 2”, a full cup of ice cubes, and two cups of water. Step 1: Wash all of the fruits carefully. Make sure your fruits are clean. Wash your hands, too. Step 2: Clean out the seeds from all of the fruits. Step 3: Cut your fruits, so they will fit inside the blender. They can’t be too small and they can’t be too big. You may want to ask a friend about their opinion.
Step 4: Put the ice, water, and the sugar in the blender, including all of the fruits. Step 5: Press “ice breaker” on (or something similar to it on the blender). Step 6: When you think you’re smoothie is ready first take a knife. Then turn off your blender. Next turn off the top of your blender. Finally shove your knife through your smoothie. If the knife goes through, then get clean cups and pour the mixed fruit smoothie in them. If your knife doesn’t go through, then turn on the blender and keep on testing your smoothie is ready.
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Banana Strawberry Quick Bread By Marley 2 cups all purpose flower 2 teaspoon baking powder ½ teaspoon salt ¼ teaspoon baking soda ¼ teaspoon ground nutmeg 2 very ripe medium bananas, mashed 1 cup 2 large eggs 2/3 cup sugar ½ cup low fat butter milk 5 teaspoon canola oil ½ cup strawberry jam
Preheat the oven to 350o. Spray a 4x8‐inch loaf pan with nonstick. Spray and lightly dust flow. Combine the flower, baking powder, cinnamon, salt, baking soda, and nutmeg in a bowl. Whisk together the bananas, eggs, sugar, buttermilk, oil, and vanilla in a medium bowl unit smooth. Add the banana mixture to the flower mixture and stir unit well blend. Transfer 3 teaspoon of to small bread and it Set aside. Powder the reaming into the pan. Witch together the jam and the reserved 3‐teaspoon batter. Spoon the jam mixture along the center of the batter, leaving a ½ of batter at each end of the pan.
Bake until a toothpick insert in the center of the loaf out clan 55‐60 minutes. Let cool in the pan on a rock about 15 minutes. Remove the pan and cool completely add the ranch. I chose this recipe because I like eating it. The recipe is special I because my mother bakes it all the time. Another reason why is I enjoy it, is because brings the family together . The food groups that my recipe covers all the fallowing. ‐ Fats, oil, and sweet group ‐ Nut group ‐ Fruit group ‐ Bread group ‐ Milk group Samuel my older brother likes the banana bread because it’s delicious. My dad enjoys the low‐fat bread and said my mom makes it with a lot of love.
Tofu and Rice By Matthew Ligan Reason: The reason I Choose tofu and rice is because it’s my family’s favorite dinner. Ingredients • Garlic salt one third Cup • 2 cups of flour • 3 egg ‐ beaten • 4 cups of cooked rice • Tofu chopped • Vegetable oil Steps • Heat 3 cups of vegetable oil • Chop up tofu • Mix garlic salt with flour in a bowl • Roll tofu in the flour and garlic salt • Put tofu in oil till golden brown • Place cooked tofu on rice
Homemade lentil soup By Matthew Lum
Step 1 2 celery stalks 1 medium carrot 1 medium onion 1 medium leek, or another onion 3 Tb butter cooking oil, or olive oil 3 Tb flour 6 cups hot liquid (ham stock, or poultry or meat stock, or water) 1 bay leaf ¼ tsp thyme optional: 1/3 cup diced turnip or rutabaga 1 ½ cup washed lentils 2 tsp salt Step 2 1. First, you cut the leek off, cut the dead part off and the in a zig zag form. 2. Second, you put the cut up leek into a bowl, then wash it, and separate it. 3. Third, you get 3or 4 potato and cut it the center and then cut the half pieces in the center and cut them in 3. Then throw them in a bowl. 4. Then get 6 cups of water and put it in the pot and then put it on the stove and light the fire and let it sit.
5. Then, get a 3tb of butter and put it in a pressure pot on the stove and heat the stove up, the butter will melt and when it melts leave it there. 6. Now get a bag of lentils and put them in a bowl and put 3 cups in the bowl and let it sit. The lentils will eventually suck the water up. 7. Then get your onions and celery and carrot and put it in the pressure pot. 8. Now, pour the hot water into the pressure pot, along with the lentils and stir it. 9. Then get 3tb of flour and put it in the pressure pot. 10. Then, you put the lid and lock it on the pressure pot so the gas does not leak. 11. Wait 5 minutes and then turn off the stove and wait 30 minutes for it to cool down. 12. Enjoy! The reason I chose this recipe was because lentil soup is my favorite food. This food has been in my family since my grandma was alive. That’s why I love this soup. Lentil soup is made with everything but meat, it also has protein. My family’s reaction was all” I love it, its really good” and “Amazing.”
Eggs and Fried Rice By Max Doyle This recipe is a Chinese dish that is tasty so I like it. This is the first thing I made in the kitchen. This comes from China where my mom comes from. 2 cups of white rice 2 eggs Half cup of chopped scullions 5 Teaspoons of oil salt and white pepper to taste 1.Rinse rice then cook the rice in the rice cooker and set rice cooker. 2.Crack eggs into a bowl and mix for two minutes. 3.Scramble eggs then put on plate. 4.Put oil in on pan and when the oil is hot put steamed rice on pan; stir‐fry rice until it doesn’t stick together. 5.put egg into rice with salt, pepper and scallions.
Fruit Tart with Cream Filling By Mikayla
Ingredients: 8 tart shells ½ c of sugar 1/3 All‐ Purpose flour ½ tsp salt 2c milk 2 eggs, beaten 1tsp vanilla Directions: Mix sugar, flour and salt in saucepan. Blend in milk. Cook over medium heat, stirring until it boils. Boil in 10 minutes. Remove from fire. Stir half of cream mixture into egg yolks. Pour back in saucepan and blend. Bring just to boil. Lower heat and cook stirring 10 min more until mixture coats spoon. Cool, add vanilla and fill tart shells. 1. I chose this recipe because it looks good in the picture. 2. I also like this recipe because it might taste good.
3. This recipe is special to me because I will make it myself. This recipe is a dessert. The food group in this is protein and carbohydrates. My dad said It’s good ‘’ ‘’ He can’t stop eating it’’. My mom said “ Its very good.” I said“ it’s very good. My sister said she didn’t like the crust.
Chicken Enchiladas By Myrend
2 cups chopped cooked chicken 4oz Philadelphia Cream Cheese, cubed 1 green pepper, chopped ½ cup of Home Originals Thick’n Chunky Salsa, divided 8‐inch flour tortillas ¼ lb. Velveeta Pasteurized Prepared Cheese Product, cut into ½ inch cubes 1 tbsp. milk Heat oven to 350 degrees . Mix chicken ,peppers, cream cheese , and ¼ cup of salsa in a stirring occasionally. Spoon 1/3 cup chicken mixture down the center of each tortilla ; roll up. Place semicircle down in lightly grease 13x19 inch baking dish ;set aside. Cook Velveeta and milk in sauce pan on low heat until Velveeta is completely melted, stirring frequently . Pour over enchiladas; cover with foil. Bake 20 min. or until heated through . Top with the remaining salsa. I chose this recipe because my family cooks it a lot . My family loves it when my mom cooks it . My grand mother cooks it also and that’s where my mom gets it from.
The food group for my chicken enchiladas are meat, vegetables, grains, fats, and milk groups. When I gave the chicken enchiladas to my family they thought it was great . They complimented on the flavors . But they also said that the enchiladas were a little too spicy .
Macaroon By Samantha Raymundo I have chosen this recipe because coconuts are my favorite food. This recipe is special to me because macaroons are my favorite desserts, and is always with the ingredient flaked coconut. The recipe is also special to my mom because where she grew up, many coconuts grew in the regions. Ingredients: 2 cups of flaked coconut 6 egg yolk ½ teaspoon of vanilla 1 cup of condensed milk ¼ cup of butter Directions: • In a small bowl, combine the coconut, egg yolk, vanilla, and condensed milk; mix well. • Drop by rounded teaspoonfuls onto baking cups. • Bake at 325o for 18‐20 minutes, or until golden brown. • Cool on a wire rack; yield about 2 dozens.
Scarlett Red Velvet Cupcake By Scarlett Kadoche
Baking Ingredients • One box of Duncan Hines Red Velvet cake • 3 Large egg • 1 ¼ of nonfat milk • 1/3 of olive oil First, preheat the oven at 350o .In a large mixing bowl combined the box of Duncan Hines Red Velvet cake mix, 3 large egg, 1 ¼ cup of nonfat milk, and 1/3 cup of olive oil, with a hand beater mix on low for 2 minute or unit lumps are gone. Butter cupcake molds and fill with batter half way. Bake in the oven for 19‐23 minutes or until fork comes out clean. Cool for an hour and frost with Duncan Hines Creamy Home‐Style Cream Cheese frosting.
Cream of Tuna By Shaun Thielen When I first tried this dish, it was my favorite meal. All of my family liked it except my sister. I haven’t had it in a very long time. Ingredients: ¾ stick of butter ½ cup of flour 1 can12 fl. Oz. of Carnation evaporated milk 1 can15 oz. of sweet peas 2 cans 5 oz of Bumble Bee’s Chunk Light Tuna water First, melt the butter in a medium size pan on low heat and add the flour until it makes a paste. Next, pour the evaporated milk in while stirring. Then, add the can of peas and tuna and mix it. Turn the heat to medium and then stir. Last, fill up the empty pea can with water and add a little water every few minutes while stirring. Cook for about ten more minutes then it is ready to be served! It goes really well with toast.
Spanish Flan By: Sophia I chose flan for my recipe because it has been a traditional Mexican desert in my family. It is a delicious desert my family loves. Making this brings back memories from Mexico when we made it. I hope people who have never tried it will make it.
1 Cup White Sugar 3 Eggs 1(14 ounces) can sweetened condensed milk 1(12 fluid ounces) can evaporated milk 1 Tbsp vanilla extract 1. Preheat oven to 350o 2. Get a medium sized oven safe dish. Grab a pot to put the sugar in. Stir sugar until it turns into a brown liquid. 3. Stir the eggs, sweetened milk, evaporated milk, and vanilla extract in a separate bowl after you put the sugar liquid in the dish. 4. Mix the sugar and the things in the separate bowl. Then, put the oven safe dish in the oven for 1 hour. 5. When you take it out, let it cool down then cut it and eat.
Carne Con Chile By Syreena Reyes I choose this recipe because I had never tried to make it before but I like to eat it. It is really easy to make. It is very special to me because I like this recipe. Carne con Chile is meat. Ingredients: 1 Pound Ground Beef Salt to Taste Pepper to Taste 1 tsp Garlic Powder 1 Bay Leaf 1 Cup Water 1/8 Cup Chile Powder Directions: Brown the ground beef and add the salt, pepper, garlic powder, cumin, and bay leaf. Continue cooking meat in it’s own juices. If meat dries up add a little water. Next, begin adding the chile powder. Add water and let it simmer for a short while if you desire to add beans to your Chile you should add cooked pinto beans now.
. Serve in bowls and hot flour tortillas or crackers. This Chile may also be served over Enchilada or Tamales or added into Chile con Queso.
Sugar Cookie Cutouts By Tom Short
½ cup and 2 table spoons of softened margarine. 2 table spoons of light corn syrup. ½ cup of granulated sugar. 1tea spoon of ramble extract. 1 large egg. ½ teaspoon of grated lemon peel. 2 cups of all‐purpose sugar. 3 tablespoons colored sugar crystals. The reason I chose this recipe is because it is fast, easy, and fun. The recipe tastes delicious and fun. If YOU want YOU can try this fun recipe at YOUR own home. This is the most tasteful recipe you will ever make and have.
Beef Stir‐fry with Ramen Noodles and/or steamed rice By Vincent Ingredients: Sauce • ½ cup of French’s Worcester’s Sauce • ½ cup of water • 2 TBS of sugar • 2 TBS of cornstarch • ½ tsp of ground ginger • ½ tsp of garlic powder Ingredients: Stir‐fry • 1 lbs thinly sliced beef steak • 3 cups of sliced bell peppers Directions: Combine ingredients for sauce. Marinate beef in ¼ cup of sauce for 5 minutes. Heat 1 tablespoon of oil in a large skillet or wok over high heat. Stir‐fry beef in batches 5 minutes or until browned. Add peppers; cook 2 minutes. Add remaining sauce thickens. Serve over hot cooked ramen noodles and/or steamed rice if desired. I chose this recipe because my dad likes this dish. I like this dish to. This is a Chinese dish.
This is in the category of meats, and vegetables. My family loved this dish. My dad was the first one to react. My family liked my idea of making this dish. The food was so good, that we are going to make it again! I was happy with my work.