8.5x5.5 Cook Book
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Transcript of 8.5x5.5 Cook Book
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5.5 inches
8.
5i
nc
hes
5.5 inches
8.5inches
I. Cover = 2 pagesII. 13 x 2 = 26 pages
III. Secret Recipes = 2 pages
TOTAL: 30 pages
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Ingredients:
1 tablespoon butter
1 large onion, chopped
1 teaspoon minced garlic
1 teaspoon dried oregano
1 teaspoon cumin
1/2 teaspoon salt
1/2 teaspoon ground
black pepper
1 pound ground pork
3 hard-cooked eggs,
chopped
1 cup raisins
1 cup chopped black olives
1 cup water
1 teaspoon cornstarch
1 cup lukewarm milk
1 cup shortening, melted
5 cups all-purpose flour2 teaspoons salt
2 eggs, beaten
Directions:
1. Melt the butter in a large skillet over medium heat | cook the
onion, garlic, oregano, cumin, salt, and pepper in the melted
butter until the onion is golden brown, 5-7minutes. Add the
ground pork and cook until completely browned, 7 to 10 minutes
more; drain the fat from the skillet. Stir the eggs, raisins, and
olives into the mixture. Whisk the water and cornstarch together
in a small bowl; pour into the skillet and stir until the liquid
thickens. Remove from heat and set aside.
2. Whisk the milk and melted shortening together in a bowl until
evenly blended. Stir the flour and salt together in a separate
large bowl. Pour the wet mixture into the dry and whisk until
well mixed into a dough. Set aside to rest for 10 minutes.
3. Preheat an oven to 400 degrees F (200 degrees C).
4. Place the dough onto a lightly-floured board and roll to about
1/8-inch thick; cut into circles with a round cookie cutter or glass.
Drop equal portions of the pork mixture into the center of each
circle. Fold each circle in half and press edges with a fork to seal.
Brush the tops of the empanadas with beaten egg.
5. Bake in the preheated oven until golden brown, about 25
minutes.
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Ingredients:
1 tablespoon olive oil
1 yellow onion, chopped
2 cups cubed butternut squash
1 (15 ounce) can great Northern
beans, rinsed and drained
Directions:
1. Heat the olive oil in a stock pot over medium heat
2. add the onion and cover.
3. Cook the onions until soft and translucent, about 5
minutes. Stir the squash, great Northern beans, and
lima beans into the pot; pour the chicken stock over the
mixture.
4. Cover and cook until the squash is tender and beginning
to break apart, 30-45 minutes.
5. Stir the corn and basil into the stew; cook until the stew
reaches the consistency of pancake batter, about 10
minutes more. Sprinkle the chopped banana pepper
over individual portions to serve.
Nutritional Information open nutritional information
Amount Per Serving Calories: 285 | Total Fat: 3.6g |
Cholesterol: < 1mg
(Chilean Bean Stew)
1 cup frozen lima beans
3 cups chicken stock
2 cups frozen corn
2 tablespoons chopped
fresh basil
1 banana pepper,
chopped
Chile
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Ingredients:
9 ounces zapallo
squash
4 1/4 cups
all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
10 tablespoons butter, melted
2 cups canola oil for pan-frying
Chile
Directions :
1. Peel, seed, and cut the zapallo into chunks. Place in a
saucepan, cover with water, and bring to a boil over medium-high
heat. Cook until zapallo is soft and easily pierced with a fork, 15
to 20 minutes. Drain and allow to cool slightly.
2. Mix the flour, baking soda, and salt together in a mixing bowl,
and set aside. Stir together the squash and melted butter. Stir the
flour mixture into the butter mixture until blended. Turn the
dough out onto a lightly floured surface and knead until soft and
satiny, adding a little more flour if necessary. Cover dough with a
towel and allow to rest 15 minutes.
3. Roll out the dough to 1/8 inch thick, and cut into 3 inch
diameter circles. Poke each circle a few times with a fork to make
holes and prevent rising.
4. Pour vegetable oil into a large, deep skillet and heat over
medium-high heat until hot, 385 degrees F (195 degrees C). Place
several of the dough circles into hot oil; cook until lightly
browned, 3 to 4 minutes. Drain on paper towels. Cook remainder
of dough circles in batches.
Tip : Zapallo, sometimes called Jamaican pumpkin, is a type of
winter squash from South America. If it's not available, sugar
pumpkin makes a good substitute.3
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Ingredients:
1 pound cow meat (hip)
cup oil
1 cup green peas, peeled
2 cups white onion, finely
chopped
1 cup tomato, peeled and finely
chopped
cup ground spicy red pepper
teaspoon ground cumin
1 teaspoon oregano, crumbled
fresh parsley, finely chopped
teaspoon ground black pepper
1 spoonful salt
3 cups broth or cold water
To serve:
8 potatoes, peeled and cooked
(boiled) separately
chuo phuti
uncooked sauce
steamed rice
2 spoonfuls parsley, finely
chopped
Directions :
1. Cut the meat into very small pieces.
2. In a casserole combine the meat with all the other
ingredients, including the broth or water.
3. Set to cook over high heat until it boils and later over low
heat, for at least an hour or until everything is very well
cooked. If the preparation dries a little, add broth or hot
water. It must be very juicy.
4. Serve in a deep plate with one cooked potato, steamed rice
or chuo phuti and uncooked sauce. Sprinkle with the
chopped parsley on top.
(Spicy Meat)
Chile
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Ingredients:
Directions:
1. Soak thepancit bihon noodles to soften for 10 minutes
2. Grease a large pan or wok with oil. Saut garlic and
onions.
3. Add the chicken broth, the shredded chicken breast
and all the vegetables until cooked.
4. Mix in thepancit bihon noodles and add the soy sauce,cook for about 5 minutes or until the noodles are soft.
5. Salt and pepper to taste.
6. Serve hot with sliced calamansi on the side.
Cooking Notes:
Calamansi or lemon is to be squeezed into the pancit bihon
before eating.
Philippines
1 8 oz. pack pancit bihon
noodles
1 cooked chicken breast,
shredded
2 cups of chicken broth or 2
chicken bouillon cubes dissolved
in 2 cups of water
1/4 cabbage, sliced into strips
1 onion, pealed and sliced
3 cloves of garlic, crushed and
minced
1/3 cup scallions, cut into pieces
1 carrot, sliced into strips
2 tablespoons of cooking oil
3/4 cup diced celery
3 tablespoons soy sauce
Salt and pepper to taste
5 pieces of calamansi or 1
lemon, sliced
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Pupusas de Queso(Salvadorian stuffed masa flatbread)
Makes 4-5 pupusas
Ingredients: Masa harina -2 cups |Warm water -1 cup|
Filling-1 cup
Directions :
1. In a large bowl, mix together the masa harina and water and
knead well. Knead in more water, one tablespoonful at a time
if needed, to make a moist, yet firm dough. (It should not
crack at the edges when you press down on it.) Cover and setaside to rest for 5 to 10 minutes.
2. Roll the dough into a log and cut it into 8 equal portions. Roll
each portion into a ball.
3. Press an indentation in each ball with your thumb. Put about
1 tablespoon of desired filling into each indentation and fold
the dough over to completely enclose it. Press the ball out
with your palms to form a disc, taking care that that the filling
doesn't spill out.
4. Line a tortilla press with plastic and press out each ball toabout 5-6 inches wide and about 1/4-inch thick. If you don't
have a tortilla press, place the dough between two pieces of
plastic wrap or wax paper and roll it out with a rolling pin.
5. Heat an ungreased skillet over medium-high flame. Cook
each pupusa for about 1-2 minutes on each side, until lightly
browned and blistered. Remove to a plate and hold warm
until all pupusas are done. Serve with curtida and salsa roja.
El Salvador
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Ingredients:
Directions:
1. Grease small cake, puto molds, or ramekins for use in a
steamer. Mix the flour, sugar, and baking powder
together in a bowl. In a separate, large bowl, scramble
the eggs with the evaporated milk and water. Fold the
dry mixture into the eggs until evenly blended.
2. Fill the prepared molds 2/3 of the way up with the
batter and top with shredded cheese.
3. Fill a wok or a sauce pan that will hold a steamer
basket with a few inches of water. Bring the water to a
boil over medium-high heat. Place the molds into a
steamer basket and place over the boiling water and
cover.
4. Steam until a toothpick inserted in the center of one of
the putos comes out clean, about 30 minutes. Cool on
a wire rack and serve warm or at room temperature.
Philippines
4 cups all-purpose flour
2 cups white sugar
1 tablespoon baking powder
6 eggs
1 (12 fluid ounce) can
evaporated milk
1 1/2 cups water
2 1/4 cups Edam cheese,shredded
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South Korea
by: Inhye You
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(Fried Chickem Tacos)
Ingredients:
8 corn tortillas
lb of Chickenoil
salt
2 cups of water for salad
lettuce
2 tomatoes
1 avocado
Sour cream
Cotijo cheese El Salvador
Directions:
1. In a pot, cover chicken with water.
2. Add onion, jalapenos, and one teaspoon of salt and bring
to a boil and simmer until tender, about 1 hour.
3. Remove meat from pot and cool. Pull chicken apart intosmall pieces. Chicken should be continuously pulled apart
until string-like consistency. In a deep pan, heat the oil to
about 375 to 400 degrees F. Dip corn tortillas into hot oil
for 1/2 a second or until tortilla is soft.
4. Lay the shredded chicken in the middle of the corn
tortillas. Add enough meat to make sure you taste the
flavor of the meat and the corn tortilla. Roll the tortilla up
and put toothpick through the middle of the flauta to hold
in place.5. Once rolled, deep fry each flauta in the oil already heated
(used to soften the corn tortillas) until corn tortillas turn to
a golden brown or to your preference.
6. Allow cooling off time. Remove toothpicks and serve 6
flautas on a plate with salsa or guacamole.
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Ingredients:
Directions:
1. Peel and cut bananas to fit the wrappers.
2. Cut them both lengthwise and crosswise to make
4 pieces.
3. Spread a little brown sugar on the lumpia
wrapper, add the banana. Alternatively, roll the
banana in the sugar instead of sprinkling some on
the wrapper.
4. Add jackfruit with the banana.
5. Roll and fold the two ends of the wrapper.
6. Wet the end flap with a little water or beaten egg
to seal.
7. Deep fry at about for 5-7 minutes per batch.
Philippines
8 lumpia wrapper
2 large banana (ripe)
1/2 cup brown sugar
1 egg, beaten
Jackfruit (slivered)
(Banana Rolls)
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El Salvador
by: Alba Melendez
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Causa Rellena de Pollo(Potatoes with Chicken Salad)
Peru
Directions:
1. Cook the potatoes in salted water until soft.
Peel the potatoes and pass them through a potato ricer (or mash
them), then set aside.
2. Remove the seeds from the chili peppers, and saute them invegetable oil softened.
Place them in a food processor or blender, along with the juice of
the 3 limes, and salt/pepper to taste. Process until smooth. Stir
lime/chile mixture into the potatoes.
3. Poach the chicken and carrots in water seasoned with salt. Shred
the cooked chicken, and mix with the mayonnaise, add the carrot
previously diced very small. Then add the celery and green peas.Season with salt to taste.
4. On a plate, shape half of the mashed potato mixture into a
square or rectangle. Cover with the chicken in a smooth layer.
Layer the other half of the potato mixture on top and smooth with
a knife. Decorate the top with mayonnaise, parsley leaves, slices of
hard-boiled eggs, and olive halves. Serve chilled.
Ingredients:
8 yellow potatoes (about
2-3 pounds)3 fresh yellow chile
peppers
3 limes
2 tablespoons vegetable
oil or butter
2 boneless skinless
chicken breasts
cup mayonnaise
1 carrot cup of celery
cup of green peas
Salt to taste
2 hard-boiled eggs for
decoration
Black olives for
decoration
Parsley for decoration
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Cream Cheese Brownies
Ingredients:
Directions:
1. melt chocolate and 3 tb. butter over low heat, cool
2. blend remaining butter with cheese until softened
3. add 1/4 cup sugar, beating well
4. blend in 1 egg, 1 tb flour, 1/2 tsp vanilla, set aside
5. beat 2 eggs until thick and light
6. gradually add 3/4 cup sugar, beating until thick7. add baking powder, salt, 1/2 cup flour
8. blend in cooled chocolate mixture, nuts, tsp vanilla and
extract
9. spread half chocolate batter hi 8 or 9 inch pan
10. add cheese mixture spreading evenly
11. top with tablespoonfuls of remaining chocolate batter
12. zigzag with spatula through batter to marble
13. bake at 350 for 35-40 minutes, or until top springs back
14. cool and cut into squares
4 oz German chocolate
5 tb butter
3 oz cream cheese
1/4 cup sugar
legg
1 tb flour
1/2 tsp vanilla
2 eggs
3/4 cup sugar
1/2 tsp baking powder
1/4 tsp salt
1/2 cup flout
1/2 cup chopped nuts
1 tsp vanilla
1/4 tsp almond extract
(optional)
(slivered)
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SECRET RECIPE
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Fresh Apple Cake
Directions:
1. soak pecans in 3 tb bourbon, set aside
2. in bowl, beat margarine, sugar, eggs until fluffy3. blend in syrup, vanilla, salt
4. add chocolate chips
5. pour filling into pie crust
6. sprinkle with bourbon soaked pecans
7. bake at 375 for 45-55 minutes
Ingredients:
1/2 cup chopped pecans
3 tb bourbon
1/4 cup margarine,
melted
1 cup sugar
3 eggs
3/4 cup syrup
1 tsp vanilla
1/4 tsp salt
1/2 cup chocolate chips
9 inch unbaked pie shell
SECRET RECIPE
Banana Split DesertHoliday Pecan Pie
Directions:
Fresh Apple Cake
1. blend oil, sugar, vanilla and slightly
beaten eggs
2. combine flour, salt, baking powder,
cinnamon
3. add flour mixture to egg mixture
4. fold in fruit, nuts
5. turn into 10-in greased tube pan
6. bake for 1 hr 15 min at 325 F
Glaze for cake
1. combine all ingredients and bring to bo
2. let boil for 2 minutes
3. stir constantly
4. pour over cake while still hot
5. Smith Family
Ingredients:
Fresh Apple Cake
11/2 cup vegetable oil
3 eggs
2 cup sugar
3 cup flour
1 tsp salt2 tsp soda
2 tsp baking powder
1 tsp vanilla
2 tsp cinnamon
3 cup diced raw fruit
1 cup raisins
1 cup chopped nuts
Glaze for cake1/2 cup buttermilk
1 stick margarine
1 cp sugar
1/2 tsp soda
1 tsp vanilla
SECRET RECIPE
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Pecan Cookies
1. preheat oven to 375
cream:
1. 6 tb powdered sugar
2. 1/2 Ib butter
3. add:1/2 tsp vanilla
4. 1/2 tsp maple flavoring
next add:
1. 2 cup flour
2. 1 cup pecans
3. chill
4. shape into balls and bake 10
15 minutes
5. roll in powdered sugar
6. Smith Family
1. 2 cup graham cracker crumbs
2. 1/4 Ib butter
3. combine and spread in 13x9
pan
4. bake at 350 for 8-10 minutes
5. cool
6. 2 eggs
7. 2 c powdered sugar
8. 1/4 Ib butter
9. combine eggs, butter and
sugar
10. beat 10 minutes
11. spread over crust base
12. 4 bananas, sliced
13. 2 cans crushed pineapple,
drained
14. 1 qt strawberries, sliced
15. layer fruit in order listed
16. 1 pt whipped cream
17. 1/2 cup nuts
18. chocolate syrup
19. maraschino cherries,
chopped
20. spread with whipped cream
21. sprinkle with nuts
22. drizzle with chocolate
23. sprinkle with chopped
cherries
Banana Split DesertBanana Split Desert
Banana Split Desert
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