Resetas Para cocinar
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INSTITUTO NACIONAL DE SOYAPANGOBACHILLERATO GENERAL AO: 1-ESTUDENT: AQUINO MEJIA CRISTIAN ALEXANDER
TEACHER: JORGE ALBERTO MIRA
TOPIC: FOOD, DRINKS AND DESSERTS
DELICIOUS MEALSROLLS OF CHICKEN PARMESAN
YOU NEED 4 ounces (1/2 pkg. 8 oz) cream cheese PHILADELPHIA Cream Cheese, softened 1 package (9 oz) frozen chopped spinach; desconglala and drain well before using 1-1/4 cup part-skim mozzarella cheese, low moisture and KRAFT Shredded Low-Moisture Part-Skim Mozzarella Cheese, divided 6 tablespoons grated Parmesan cheese KRAFT Grated Parmesan Cheese, divided 6 chicken breast halves, boneless and skinless, small (1-1/2 lb.), pounded to reach 1/4 inch. thick 1 egg 10 RITZ Crackers, crushed (about 1/2 cup) 1-1/2 cups spaghetti sauce, hot.DO IT Heat oven to 375 f. Mix cream cheese, spinach, 1 cup mozzarella and 3 tbsp. parmesan; spread mixture over breasts chicken. You starting at one short end of each breast, roll up well. Airmails with toothpicks, if desired. Beat egg in shallow dish. Mix the remaining parmesan and cracker crumbs in another shallow dish. Dip chicken in egg and then rebzalo in crumb mixture. Place it, seam-sides down, in a baking dish 13x9 sch. sprayed with cooking spray. Bake the chicken for 30 min. or until done (internal temperature reaches 165 f). Take off and get rid of the sticks, if you used them. Serve rolls topped with spaghetti sauce and remaining mozzarella.SIMPLE BAKED MANICOTTIYOU NEED 2 cups spaghetti sauce, divided 1 egg, beaten 1-3/4 cups ricotta cheese original POLLY-O Original Ricotta Cheese Mozzarella cheese 1-1/2 cups KRAFT Shredded Mozzarella Cheese 1/2 cup grated Parmesan cheese KRAFT Grated Parmesan Cheese 1/4 cup pesto 12 cannelloni (manicotti) cooked and rinsed in cold water.DO HEAT oven to 350 F. SPREAD 3/4 cup sauce in bottom of a 13x9-inch baking dish. Mix well the egg, cheese and pesto. Pour into a large plastic bag with zipper. Using scissors, cut a piece of one of the bottom corners of the bag. FILL cannelloni, stuffed by squeezing both sides of the pasta. Place them at the source. Pour the remaining sauce. Covers the source. Bake 40 min. or until heated through.
YOU NEED white long grain white long grain, raw 4 half chicken breasts boneless skinless small (1 lb.) 1 small onion, chopped 1 teaspoon dried oregano leaves 1 can (14-1/2 oz) tomatoes (tomatoes) Italian-style diced, drained 1/4 cup dressing sundried tomatoes KRAFT Sun-Dried Tomato Dressing 2 teaspoons minced garlic 1/4 cup sliced stuffed green olivesDO COOK rice as directed on package, but omit the salt. HEAT over medium heat, meanwhile, a large nonstick skillet sprayed with cooking spray. Add chicken and onion; sprinkle with oregano. Cook chicken 6 min. until both sides of chicken lightly browned and tender-crisp onions, turning chicken after 3 min. onions and stirring occasionally. Stir in tomatoes, seasoning and garlic; stir gently. Continue cooking chicken 4 to 6 min. or until cooked through (an internal temperature de165 F), turning after 3 minutes. Stir in olives. PLACE arrow on serving platter; Top with chicken and sauce.
SAUSAGE PIZZA DEEP DISH
YOU NEED 1/2 pound Italian sausage 1/2 cup chopped onion 1/2 cup bell pepper (paprika) chopped green 1/2 cup pizza sauce 1 can (13.8 oz) refrigerated pizza dough 1 package (8 oz) mozzarella cheese KRAFT Shredded Mozzarella Cheese, dividedDO HEAT oven to 350 F. Brown meat with vegetables in a pan. Stir in pizza sauce. Remove the pan from the heat. Unroll pizza dough; press it against the bottom and sides of pan or deep dish 9-inch pie. spray with cooking spray. Sprinkle the bottom with 1/2 cup cheese; top with sausage mixture and remaining cheese. Bake pizza 35 min. or until crust is golden brown. Let stand 10 min. before cutting to serve.
THE ITALIAN CHOPPED SALAD
YOU NEED 6 cups torn romaine lettuce 1-1/2 cups chicken breast boneless, skinless, cooked and chopped 1 cup of cooked pasta as small shells or tubes 1 cup cauliflower florets 2 tomatoes (tomatoes) large and chopped (about 2 cups) 1 pepper (paprika) green, large, chopped (about 1 cup) 1/2 cup Italian cheese blend of five fines * Finely shredded KRAFT Shredded Italian * Five Cheese Blend 1/2 cup KRAFT Zesty Italian Dressing Italian Dressing 1/4 cup grated Parmesan cheese KRAFT Grated Parmesan Cheese
DO GET 4 salad dishes and place 1-1/2 cups lettuce on each of them. MIX chicken, pasta, cauliflower, tomatoes, peppers and shredded cheese in a large bowl. Add dressing; toss lightly. Use a spoon to place equal amounts of mixture on lettuce. SPRINKLE with Parmesan cheese.
CHICKEN AND ROAST VEGETABLES WITH ORANGE
YOU NEED 1/2 cup barbecue sauce BULL'S-EYE Original Barbecue Sauce Original 1/2 teaspoon orange zest and 2 tablespoons juice of 1 orange 4 breast halves boneless chicken pellejopequeas (1 lb.) 1 courgette (zucchini), cut in half lengthwise 1 yellow squash, cut in half lengthwise 1 pepper (pepper) red, cut into quarters 1/4 cup KRAFT Zesty Italian Dressing Italian Dressing
DO HEAT grill to medium heat. Well MIX barbecue sauce, zest and juice. GRILL chicken 6 min., I flipping it at 3 min. Brush with barbecue sauce mixture. ADD grilled vegetables. Continue roasting the chicken and vegetables 9-12 min. more, or until chicken is cooked through (165 F) and tender plants; flips and brush the chicken occasionally with barbecue sauce mixture, and vegetables with dressing.
ROASTED WHOLE CHICKEN ON THE GRILL
YOU NEED 2 whole chickens (3 pounds each) 2 yellow lemons (lemons) small, halved 1 cup barbecue sauce KRAFT Original Barbecue Sauce 1 teaspoon Italian seasoning 4 cloves of garlic, peeled
DO HEAT grill for cooking over indirect heat: Turn one side of grill, leaving the other side unlit. Put the lid; heat grill to 350 F. TRIM and undone the excess fat from the chicken. Squeeze the lemon juice in a small bowl. Save the lemon halves for later use. Add barbecue sauce and seasoning to lemon juice; mix everything well. Place 2 halves of lemon and 2 garlic cloves in the cavity of each chicken. STANDING on the side of the grill that is not lit, chickens breast side up. Close the grill lid. Broil 1-1/2 to 2 hours or until chicken (165 F) to cook; during the last 20 min. grilled chicken and flips pinclalos occasionally with barbecue sauce mixture. Before serving, remove the cavities of chickens lemon halves and garlic cloves and deschalos.
GREEN SALAD WITH CROUTONS AND CHICKEN MILANESE STYLE
YOU NEED 3/4 cup KRAFT Zesty Italian Dressing Italian Dressing, divided 6 chicken breasts, boneless skinless, small (1-1/2 lb.), pounded to obtain 1/4 inch. thick 15 whole wheat crackers with RITZ Crackers with Whole Wheat, finely crushed (about 1/2 cup) 2 cloves garlic, minced 1/4 cup finely chopped fresh parsley 8 cups salad greens chopped 2 tomatoes Roma (plum), cut into wedges
DO POUR 1/4 cup dressing over chicken in shallow dish; dale turn to coat both sides of chicken breasts. Put them to marinate in the refrigerator 30 min. REMOVE chicken from marinade; get rid of it. Cook chicken in large skillet sprayed with cooking spray over medium-high heat 4 min. or until cooked through and browned evenly, while giving back to the 2 min. Remove chicken from skillet; cover to keep warm. Add the breadcrumbs and garlic to skillet; simmer 5 min. or until browned, stirring frequently. Remove from heat; incorporates parsley. STANDING green leaves on a platter; Put them chicken, tomatoes and crumb mixture on top. Rocales remaining dressing.
CHICKEN AND SAUCE GRILLED TOMATOES
YOU NEED 8 breast halves boneless chicken pellejopequeas (2lb) 1/2 cup KRAFT Zesty Italian Dressing Italian Dressing, divided 1/2 small onion, sliced 4 cloves of garlic, peeled 8 Roma tomatoes (plum) (2 lb) 2 jalapeno peppers, reef points 1/3 cup chopped fresh cilantro, divided 1 avocado, sliced
DO HEAT grill to medium-high heat. BRUSH chicken in 1/4 cup dressing. Broil 5 to 7 min. on each side or until done (165 F). Pass it on to a plate; cover to keep warm. STANDING onions and garlic in the center of a large sheet of heavy duty aluminum foil. Drizzle with 3 tbsp. the remaining dressing; form a packet. Asa package 10 min. Meanwhile, roast the tomatoes and jalapenos 5 min. on each side or until well roasted and blackened parts. Put tomatoes, jalapenos and package contents into blender; pure with thick pieces. Stir in 1/4 cup cilantro and remaining dressing. SERVE chicken with salsa, avocados and remaining cilantro on top.
SKILLET CHICKEN A LA KING
YOU NEED 2 cups mushrooms (fungi) fresh sliced 1 onion, chopped 1 pepper (pepper) red, chopped 1 clove garlic, finely chopped 3 cups chicken broth fat-free reduced-sodium 1/2 cup (1/2 pack 8 oz) cream cheese spread PHILADELPHIA Cream Cheese Spread 3 cups egg noodles with thick noodles, uncooked 2 cups roasted chicken, chopped coarsely 1/4 cup chopped fresh parsley
DO KITCHEN vegetables and garlic, stirring occasionally in a heavy saucepan nonstick D