Colegio Siglo XXI

Student: Brenda Julissa Barrera.Teacher: Jorge Alberto Mira.Subeject: EnglishTopic: Recipes (food,desserts,drink)

Degree of study: 2° of general baccalaureate.Section: “B”Options: TourismYear: 2014.

Food Recip

Chicken Papricas

Ingredients: 4 skinless, boneless chicken breasts. 1 teaspoon paprika Salt and pepper to taste 1 pinch garlic powder ¼ cup butter 1 onion, sliced into thin rings 1 pound fresh mushrooms, sliced.

DirectionsPound chicken breasts to 1/2 inch thickness. Sprinkle both sides of each chicken breast liberally with paprika, salt, pepper, and garlic powder.

In a large skillet, melt the butter over medium heat. Arrange chicken breasts in the pan, cover, and cook for 10 minutes. Turn chicken breasts over, and layer the thinly sliced onions and mushrooms on top of the chicken. Cover, and cook for 10 minutes.

Remove lid, and mix onions and mushrooms into the butter sauce. Reduce heat to low, and cook uncovered for 5 minutes.

Sweet and Sour Chicken Ingredients:

1 (8 onunce) can pineapple chunks, drained (juice reserved)

¼ cup cornstarch 1 ¾ cups water, divided ¾ cup white sugar ½ cup distilled white vinegar 2 drops orange food color 8 skinless, boneless chiken breast halves- cut into 1 inch

cubes 2 ¼ culp self- rising flour 2 tablespoons vegetable oil 2 tablespoons cornstarch ½ teaspoon salt ¼ teaspoon ground White pepper 1 egg 1 ½ cups wáter ¼ vegetable oil for frying 2 green bell pepper, cut into inch pieces.

Directions: In a saucepan, combine 1 1/2 cups water, sugar, vinegar, reserved pineapple juice, and orange food coloring. Heat to boiling. Turn off heat. Combine 1/4 cup cornstarch and 1/4 cup water; slowly stir into saucepan. Continue stirring until mixture thickens.

Combine flour, 2 tablespoons oil, 2 tablespoons cornstarch, salt, white pepper, and egg. Add 1 1/2 cups water gradually to make a thick batter. Stir to blend thoroughly. Add chicken pieces, and stir until chicken is well coated.

Heat oil in skillet or wok to 360 degrees F (180 degrees C). Fry chicken pieces in hot oil 10 minutes, or until golden. Remove chicken, and drain on paper towels.When ready to serve, layer green peppers, pineapple chunks, and cooked chicken pieces on a platter. Pour hot sweet and sour sauce over top.

Meatballs

Ingredients for meatballs: 400g minced pork 400g minced beef 1 slice of ham chopped 1 egg 15g breadcrumbs soaked in milk Flour Pepper and Salt

FOR MUSHROOM SAUCE: 1 cup tomato puree 1 cup white wine 1 onion 500 g mushrooms Pepper 2 bay leaves Olive oil and Salt.

Directions:In a bowl mix the pork with beef, eggs, a pinch of salt, a little pepper, ham into small pieces and breadcrumbs. We bake everything and make balls the size of a ping-pong ball. Then we meatballs for a bowl with flour, taking care that they are well covered, and fry in a pan with oil. Kurdish golden on the outside but inside, because then we will cook. Meanwhile, in another pan with a little oil we add 2 bay leaves, chopped onion, season a little. When the onion is golden brown we add crushed tomatoes. Sauté and add the fried meatballs. Add the white wine and mushrooms cut in half. Season with salt and

let it simmer for 15-20 minutes, adding a little water if necessary.

Chicken Cannelloni:

Ingredients: 16 plates of cannelloni

chicken breast 450 g 250 g mushrooms 50 g parmesan cheese bechamel sauce 1/2 lemon 2 cloves garlic 2 tablespoons parsley 1 cuchrada tarragon 1 egg 1 knob butter pepper and salt

Directions:First cook the chicken on the grill and chop using a food processor until it is a very petite meat. We preheat the oven to 180. Then wash the mushrooms. Chop the garlic, parsley, tarragon and mushrooms in the food processor. Besides we beat the egg and mix well with the chicken and mushroom mixture. Then add the lemon juice and season to taste. Mix well again. In a pot of salted water boil the cannelloni plates until al dente, and then put them in a clean tea towel. We fill the cannelloni with chicken and let arranging in a baking dish, greased with butter. Here we cover the cannelloni with bechamel sauce and sprinkle with cheese. We introduce in the oven about half an hour, until golden. Serve hot.

Chicken Satay Skewers

Ingredients: 2 chicken breasts 100 g unsalted roasted peanuts 2 green onions 1 cup coconut milk ½ cup soy sauce 1 tablespoon curry powder 1 teaspoon ground cumin 1 red pepper chopped juice of half a lemon

Directions:

First cut the chicken breasts into long strips and let stand a few hours in the middle of soy sauce and lemon juice. After this time, grind the rest remaining ingredients except the coconut milk in a food processor. In a pan with a little oil, fry the ground mixture for about two minutes and then add the coconut milk. Stir over low heat until sauce thickens and set aside. Then strung chicken onto skewers and grilled on the grill until browned. Serve with peanut sauce and coconut aside.

Risotto MilaneseIngredients:

300 grams of rice 1 large tomato 1 medium onion 1 red pepper 2 cloves garlic 50 g of ham into cubes ½ cup white wine 50 g grated Parmesan cheese Salt and Olive.

Directions:

My first chop fine the onion, bell pepper, tomatoes previously peeled and put to fry with a little oil and when it begins to brown add the sliced garlic and ham. We left saute 2 minutes, add the salt and the white wine and let reduce wine. We take the rice and stir. Add the vegetable stock and cook for about 8 to 10 minutes. We spread the cheese over the rice, stir gently and we put it to cook for 3 minutes over low heat. Serve hot.

Mushroom Carpaccio Ingredients:

600 grams mushrooms 2 cloves garlic, minced 2 tablespoons chopped parsley Juice of 2 lemons 3 tablespoons oil 1 tablespoon balsamic vinegar Pepper Maldon salt .

Directions:

First wash the mushrooms well, removing f the mushall dirt and cut them to the trunk. Then we cut the caps orooms as thin as possible and we're putting on the plates. Then sprinkle with lemon juice to keep from browning. Aside in a bowl mix the vinegar, oil, remaining lemon juice, chopped garlic and parsley. Then salpimentamos carpaccio and pour the vinaigrette above. Serve at once.

Spinach And Cheese Croquettes Idiazabal

Ingredients: (for 50 units) 150 g of spinach 100 grams of Idiazabal cheese 1 liter of milk 100 g butter 140 g flour 250 g flour batter 250 g of bread crumbs to coat 5 eggs batter olive oil sunflower or vegetable oil (for frying) salt pepper bean sprouts broccoli and cabbage for garnish.

Directions:

Put water to boil with a little salt and introduces clean spinach. Cook for 5 minutes, drain and reserve. For the sauce, melt butter in a pan, incorporating flour and mix well. Pour milk (preheated) slowly, stirring constantly until a thick consistency (5-8 minutes). Add the grated cheese, stir well and incorporates finely chopped spinach. Salt and pepper. Grind in a blender. Spread the batter in a bowl and grease it over with a little butter (so it does not make a thick layer on the surface). Let cool in the refrigerator approximately 2 hours. To make the croquettes, put a plate with flour, one with bread crumbs and beat eggs in a bowl. Take lots of bechamel, pass them through the egg, flour and breadcrumbs. Fry in plenty of hot vegetable oil and Drain on absorbent paper. Place the sprouts in the bottom of the dish. Alíñalos with a little oil and place over the croquettes.

Caprese Crostini Ingredients:

1 cup (250 ml) chopped fresh basil 1 clove garlic 1/4 cup (50 ml) olive oil 1 Pan Peasant 1 ½ cups (375 ml) grated mozzarella gratin 6 Mozzarellas type bocconcini 5 tomatoes

Directions :

Preheat oven 200 degrees. We place the basil, garlic, oil, salt and pepper in bowl. Mix until a dive with great consistency. Add more oil to leave it as a sauce, only if necessary, only if it is very doughy. Then cortarmos bread in half horizontally, then cut each half into quarters. Place the cut side up on a baking sheet side. Scatter basil mixture over the bread, then sprinkle evenly with mozzarella gratin. Then cut the tomatoes and bocconcini mozzarella slices and place in horaizontales on rustic bread, and add a little more basil mixture over tomatoes and mozzarella cut on the top. Sprinkle salt and pepper to taste. Place the center of the preheated oven until the cheese begins to melt, about 7-10 minutes, then got a little temperature to 210 °. We leave in the oven until the cheese begins to brown, 5 to 10 minutes. Remove from oven and drizzle with a little olive oil. Cut each piece in half diagonally. Serve hot.

Artichoke Hearts With Anchovies

Ingredients: 1 jar of canned artichoke hearts 1 can of anchovies high quality sticks ground black pepper extra virgin olive oil.

Directions:

Cut each anchovy in half. Cut artichoke hearts in half. We click a slice of anchovy in the artichoke hearts with a toothpick. Serve on a plate, dressing appetizer with olive oil and black pepper to taste. Serve at room temperature. OPTIONAL If you opt for the natural artichokes, outer leaves removed the reserve the heart. In a pot of boiling water and a splash of lemon to rust, boil the artichokes until tender. Drain them and proceed to assemble the appetizer.

Desserts

Coffee SmoothIngredients:

2 tablespoons instant coffee quality 400 ml cold milk 1 tablespoon brown sugar 300 grams vanilla ice cream whipped cream coffee powder

Directions:

In the bowl of the mixer put instant coffee, milk, vanilla ice cream and brown sugar. Beat all until a smooth and creamy mixture. If it comes out very bitter, we can rectify the sugar. We gave the smoothie into glasses and garnish with whipped cream and coffee powder sprinkled on top. Serve immediately. Optional, we can also decorate with a little caramel.

Banana SplitIngredients:

6 small bananas 200 grams strawberries ½ grams strawberry ice cream chocolate ice cream ½ l 1/2 vanilla ice cream Strawberry syrup

Whippedcream Directions:

First clean the strawberries well. Peel the bananas and set off along half. On each plate put two pieces of banana. Then form 6 balls each type of ice cream and place them between pieces of banana. Decorate with 4 or 5 strawberries and whipped cream and sprinkle each plate with a little syrup.

Strawberry CrepesIngredients:

3 Eggs 1 Cup all-purpose flour 1/8 Teaspoon salt 1 Cup milk 2 Tablespoons melted butter

for the strawberry filling : 1 Kg of fresh cut strawberries

washed and mixed with ½ cup sugar brunette 2 Cups whipped cream or sour cream Icing sugar.

Directions:For crepes; beat the eggs, incorporate the flour, salt, whisk until a smooth consistency, pouring the milk slowly and ¼ cup water, continue beating until smooth consistency, refrigerate until ready to cook, at least 30 min. When cooking and a basting brush, paint the bottom of a skillet (frying pan 20 cm or so) hot with melted butter (repeat this action for each crepe) after third cup check (amount required for each of the crepes) of the mixture in the pan, move the pan in a circular motion so that the bottom is completely filled with the mixture and cook until lightly browned, then you give back to the pancake to cook the other side until browned well, repeat the same action for each of the crepes. Once cooked all check mix strawberries with sugar, inside of each of them, then check over strawberries whipped cream, then fold the crepes and empolvoras with the icing sugar, you can also decorate with another bit of whipped cream and whole strawberries, serve toasty.

Gelatin Layered Mango And Raspberries

Ingredients: 3-1 / 2 cups water divided 2 packages (3 oz each) raspberry

flavored gelatin 1 cup fresh raspberries divided 2 packages (3 oz each) lemon

gelatin flavor 2 large mangoes, peeled

2 sprigs of fresh mint

Directions:boil 1-1 / 2 cup water. Add water to raspberry gelatin in medium bowl; stir 2 min. until dissolved completely. Stir in 1 cup of the remaining water; Pour half the gelatin in a mold 2 qt spray with cooking spray. Reserve 5 raspberries; add the remaining gelatin into the mold. Refrigerate 30 minutes. or until gelatin thickens. Top with remaining raspberry jelly; refrigerate 20 min. or until set, but is not strong at all.

boil the remaining water. Add it to the lemon gelatin in medium bowl; stir 2 min. until dissolved completely.

a vegetable peeler to cut 5 strips (3x1-1 / 2 inch.) handle; wrap them well. Refrigerate until ready to use. Chop the remaining mango and put it in a food processor. mix it until smooth; I strain it. Bate casting handle and lemon gelatin with wire whisk until well blended. Pour this mixture gently over the layer of raspberry jelly in the mold. Refrigerate 3 hours or until firm.

Unmold gelatin onto a plate. Each handle strip wound to form a cone, starting from one short end. 1 Put the raspberries that

you have booked the center of each cone. Use them to decorate the dessert with mint.

Layered mango dessert

Ingredients: 3 Cups boiling water 4 Packages (3 oz each) 1 Can (12 oz) mango nectar 2 Medium, ripe, mangoes, finely chopped

(about 2 cups), divided 1 cup sour cream

Directions

Stir boiling water into dry gelatin mix in large bowl and stir for 2 min. or until gelatin dissolves completely. Make the nectar; mix well. Pour equal amounts of gelatin in 3 small bowls. Refrigerate for 30 minutes or until slightly thickened.

Add 1 cup mango 1 of the bowl of gelatin and stir. Pour into 10 cup mold sprayed with cooking spray. Refrigerate for 30 minutes or until slightly thickened without becoming completely firm (should stick to the touch).

Pour, meanwhile, the content of another bowl of gelatin in blender. Agrégale the rest of the handle; cover it. Blend until the mixture is pureed mango and everything is well mixed. Pour over the gelatin layer in the mold. Refrigerate for 20 minutes or until set but be completely firm (should stick to the touch).

Stir sour cream in the last of the bowl of gelatin. Place the gelatin over the gelatin layer and handle. Refrigerate the dessert for 2 hours or until firm.

Chocolate bars with peanut butter and marshmallows

Ingredients: 1 package (2-layer) prepared cake

flour (cake) Chocolate Devil's Food type.

1/2 cup (1 stick) butter, melted 2/3 cup milk, divided 3/4 cup peanut butter (peanut), creamy 1 jar (7 ounces) marshmallow creme 1/2 cup peanuts (peanuts) salted 1-1 / 2 packages (4 oz each) semisweet chocolate Chocolate

(6 oz), chopped into chunks.

Directions: Heat oven to 350 degrees.

Stir well prepared cake flour, butter and 1/3 cup milk; 2/3 press onto bottom of a 13x9 pan Sch. Bake the batter for 12 to 14 min. or until center is almost set; let cool 3 min.

Mix peanut butter and remaining milk; spread this mixture over crust; top with spoonfuls of marshmallow creme and mix the rest of the batter. Sprinkle peanuts and chocolate; press them against a little shake.

Bake 18 minutes or shake until center is set. Cool completely before cutting into bars.

Cream Cheese Flan unbakedIngredients:

1 ¾ cup sugar, divided ¼ cup water 1 can (12 oz) evaporated milk 1 package (8 oz) cream cheese, softened 4 eggs 1 teaspoon vanilla 1/2 cup fresh raspberries 12 sprigs of fresh mint.

Directions:

Kitchen cup sugar and water in a saucepan over medium heat 8 min. or until mixture is golden brown and the consistency of syrup (syrup); moves circling the pot every few minutes. (Do not stir). Pour into 9-inch springform pan.

Blend milk, cream cheese, eggs, vanilla and remaining sugar until well blended. Pour over syrup in pan; cover this with foil. Add 1 quart (4 cups) of water to a pot 7 qt or type "Dutch oven"; Put a vegetable steamer inside. Place flan on the steamer; pin the lid to the pot.

Cook on high for 5 min. (The water should be boiled). Reduce heat to medium; cooking flan, maintaining a gentle boil, 45 to 50 min. or until knife inserted in center comes out clean. Transfer the custard to a wire rack; cool completely. Refrigerate 4 hours.

Unmold the pudding onto a plate. Garnish with raspberries and mint.

Creamy Layered Squares

Ingredients: ½ cup boiling water Strawberry flavor 1 package (8-serving

size) or 2 packages (4-serving size each) sugar-free

gelatin Ice cubes 1 cup cold water.

Directions:

Dissolve gelatin powder in a large bowl and incorporates the boiling water. Stir for 2 minutes at least until the gelatin dissolves completely. Add the ice it takes to measure the cold water 1-1 / 2 cup. Pour the gelatin in cold water; stir until ice is completely melted. Refrigerate for 45 minutes or until slightly thickened.

Separate 1-1 / 2 cups of the gelatin; reserve at room temperature. Add 3/4 cup coverage to the rest of the gelatin; revuélvela well with wire whisk. Pour into 8-inch square pan. Refrigerate for 15 minutes or until gelatin is set but not get to stand. With a spoon, carefully spread the reserved gelatin over creamy layer in the source.

Refrigerate the dessert for 3 hours or until firm. Cut into 9 squares. Cut it just before serving with about 1 tablespoon of the remaining 3/4 cup coverage.

Chocolate parfaits and low-fat banana

Ingredients: 1 package (1.4 oz) instant pudding flavor

without fat or sugar chocolate 2 cups cold skim milk 2 bananas (bananas), sliced ¾ cup reduced coverage in fat and

calories.

Directions:

Beat pudding and milk with whisk 2 min.

Evenly distributes half of the pudding into 4 dessert glasses. Top with layers of banana and half the cool whip . Complete coverage and dessert with the remaining pudding.

Refrigerate parfaits 1 hour.

Pudding puffs

Ingredients: 2 cups reduced coverage in fat and

calories 1 package (1.4 oz) instant pudding

flavor without fat or sugar chocolate 2 cups cold skim milk.

Directions:

Spread 1/3 cup COOL WHIP into the bottom and up the sides of each of six dessert plates.

Beat dry pudding and milk with a wire whisk 2 min. Place mixture spooned into dessert dishes.

Dessert Refrigerate 1 hour.

Drink

Mint Cocktail

Ingredients: 30 ml of peppermint or peppermint schnapps 30 ml. kahlua or coffee liqueur 30 ml. of Frangelico or hazelnut liqueur      Mint leaves      Coffee beans      ice mint cocktail.

Directions:

Place them in the glass shaker 6 or 7 ice cubes.

Pour in peppermint liquor, then the last coffee and hazelnut liqueur. Stir (do not shake) for half a minute.

This mint julep cups can serve it in shot glasses or old fashioned. In both cases, the container will have been in the freezer, so it is very cold and it is not necessary to spoil the mint julep with the addition of an ice cube.

The nuances of mint, coffee and avella together, make this cocktail a combined appreciated by lovers of the contrasts of flavors, although sometimes it can be too sweet.

Garnish the drink with a sprig of mint and a few grains of natural coffee.

Rum Cocktail

Ingredients: 5 ml. aged rum 2 teaspoons lemon or orange juice  1 tsp icing sugar 3 shots of strawberry syrup A couple of drops of angostura.

Directions:To prepare the rum cocktail, known by the name of 'bravery', we will need a shaker.

We put in the shaker glass few ice cubes and add all the ingredients needed to prepare the rum cocktail, taking care with special dedication, quality rum.

We waved the 'bravery' a couple of minutes with energy. We uncovered the shaker and strain the rum cocktail in a tall glass with ice.

Other people prefer to taste this delicious drink in a martini glass, no ice and garnished with an orange peel. In this case often change in preparing lemon juice for orange juice.

In any case, the ice cubes employees are kept in the shaker during preparation and serve with a straw.

Cranberry Martini

Ingredients: 2 oz (60 ml) of vodka 1 oz (30 ml) Cointreau 1 oz (30 ml) dry vermouth 2 oz (60 ml) of cranberry juice 1 cup ice.

Directions

Place vodka, cointreau, vermouth, cranberry juice and ice in a shaker. Shake well to mix and chill. Pour into martini glasses and serve. Garnish with slices of orange or lemon.

Dirty Martini

Ingredients: 175 ml of vodka 1 dash dry vermouth 25 g of pickled olives 4 stuffed green olives.

Directions:

Combine vodka, vermouth and olives marinated in a shaker and mix. You can take it on the rocks or straight

in a shaker cup.

Cuban Mojito

Ingredients: 2 teaspoons white sugar 1 lemon, cut into quarters 4 sprigs of fresh mint 120 ml of white rum 1/2 cup crushed ice 2 slices of lemon for garnish 475 milliliters of natural mineral water.

Directions:

Prepare 2 cups jaiboleros. Place 1 tablespoon of sugar and squeeze the juice of 1 lemon wedge into each glass. Drop the pieces of lemon squeezed into each glass and add 2 sprigs of mint. Half the ingredients macerated vessel filled with crushed ice. Add 60 milliliters of rum into each glass and fill with bottled water. Stir and garnish with remaining lemon wedges.

Fruit punch with rum

Ingredients: 1 liter of fresh orange juice 1 liter of pineapple juice ¼ cup lemon juice 1 cup plain water 1 cup strawberries, washed and chopped ½ cup sugar Rum, to taste Ice cubes, to taste

Directions:

Mix the first seven ingredients in a pitcher or punch bowl and served in glasses with ice cubes. If desired, garnish the glass with half a slice of orange and a cherry.

Classic Margarita

Ingredients: 1 ½ cups fresh lemon juice 1 ½ cups of tequila 1 ½ cup orange liqueur (eg. Cointreau® or

Controy®) 1 lemon, cut into 8 wedges Rock salt, to taste.

Directions

Mix water, lime juice, tequila and orange liqueur in a pitcher of 2 liters. Mix well. To serve, moisten the rim of a margarita glass with lime and salt Glitter. Put the ice into the cup and pour over Daisy. Garnish with a slice of lemon.

Vampire

Ingredients: 1 horse white tequila 2 horses Bloodstone One horse squirt 1/2 seedless lemon 1 pinch of salt Tajin powder Ice.

Directions:

Put an ice frosted glass with one jaibolero tagine powder. Add the tequila, Bloodstone, squirt, lemon juice and a pinch of salt. Stir well and drink responsibly.

Long Island

Ingredients: Vodka 30 ml 30 ml gin 30 ml of rum 30 ml orange liqueur (triple sec) 30 ml of tequila 2 tablespoons orange juice 60 ml of cola 1 slice of lemon.

Directions:

In a shaker filled with ice, combine vodka, gin, rum, orange liqueur and tequila. Add orange juice and cola. Stirred vigorously until frothy. Empty jaibolero a full glass of ice and garnish with lemon slice.

Similar recipes

Daiquiri Tequila

Ingredients: 1 ½ ounces of tequila or a wheelie 1 ½ ounces of lemon juice 2 teaspoons red or white syrup Ice Slices of lemon or orange, cherries or strawberries; to decorate.

Directions:

Mix tequila, lime juice and syrup in a mixing glass or shaker with ice. Shake vigorously until it has cooled completely, strain on a cocktail glass and garnish to taste.