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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.
 
 

 
 



• • • • • • • • • • •

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.



 
 
 
 


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Rm. 14 Online Recipe Book 2011  

Technology Project for Spring 2011

Rm. 14 Online Recipe Book 2011  

Technology Project for Spring 2011

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