INSTITUTO NACIONAL DE SOYAPANGO

BACHILLERATO GENERAL

AÑO: 1-“E”STUDENT: AQUINO MEJIA CRISTIAN

ALEXANDER

TEACHER: JORGE ALBERTO MIRA

SUBJECT: ENGLISH

TOPIC: FOOD, DRINKS AND DESSERTS

DATE: 26/08/2014

DELICIOUS DISHES

~ 2 ~

DELICIOUS MEALS

ROLLS 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; descongélala 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 ª 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 rebózalo 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 º f). Take off and get rid of the sticks, if you used them. Serve rolls topped with spaghetti sauce and remaining mozzarella.

SIMPLE BAKED MANICOTTI

YOU NEED ~ 3 ~

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.

MEDITERRANEAN CHICKEN

YOU NEED

~ 4 ~

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 olives

DO

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

~ 5 ~

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, divided

DO

HEAT oven to 350 º 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.

~ 6 ~

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.

~ 7 ~

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 pellejopequeñas (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 º F) and tender plants; flips and brush the chicken occasionally with barbecue sauce mixture, and vegetables with dressing.

~ 8 ~

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 º F) to cook;

~ 9 ~

during the last 20 min. grilled chicken and flips pincélalos occasionally with barbecue sauce mixture. Before serving, remove the cavities of chickens lemon halves and garlic cloves and deséchalos.

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. Rocíales remaining dressing.

~ 10 ~

CHICKEN AND SAUCE GRILLED TOMATOES

YOU NEED

8 breast halves boneless chicken pellejopequeñas (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; purée with thick pieces. Stir in 1/4 cup cilantro and remaining dressing.

SERVE chicken with salsa, avocados and remaining cilantro on top.

~ 11 ~

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 Dutch Oven type or in a nonstick skillet large sling over medium-high heat for 6-8 min. or until tender.

STIR in broth and water; bring to boil. Add cream cheese spread; cook and stir over medium heat for 2-3 min. or just until melted. (. Do not let the mixture boil) Stir in paste; keep a gentle boil to cook pasta, stirring occasionally, 5 to 7 min. or until smooth.

ADD chicken; while you stir frequently, cook for 4-5 min. or until heated through. Stir in parsley.

~ 12 ~

DELICIOUS DRINK

DRINKS

~ 13 ~

CHACHO

INGREDIENTS:

• Egg Liqueur • Chocolate Liqueur. • Whisky

PREPARATION:

Part of whiskey, half a glass of eggnog and the same chocolate liquor. Mix all, ice is added and ready to drink.

~ 14 ~

GREEN SWIZZLE

INGREDIENTS:

• 3 oz white rum

• 1 tablespoon mint cream

• 3/4 oz lemon juice

• 1 tablespoon sugar

• 3 drops of Angostura

• mint sprouts

PREPARATION:

Place all ingredients in a shaker with crushed ice and then serve in a cocktail glass

~ 15 ~

COCKTAIL TENEBROSO

INGREDIENTS

• Brown Sugar

~ 16 ~

• 1 slice of lime • Ice • 1 tbsp fresh lime juice • 1 measure white rum • 3 tbsp liquid candy • 1 measure golden rum • 1/4 cup juice Granada

PROCEDURE

Dip rim of glass with water and run the brown sugar to decorate. In a shaker add all ingredients and less golden rum ice and blend for 30 seconds. Serve in a glass and add a golden rum.

PISCO CHILCANO

INGREDIENTS:

~ 17 ~

• 6 sizes of pisco • 1 part lemon • Drops of Angostura bitters • Canada Dry / Ginger Ale to taste • Ice

PREPARATION:

Mix all ingredients, serve in a tall glass and garnish with a lemon slice.

CHRISTMAS PUNCH

YOU RECIPES:

• 3 liters of lemonade • 2 liters of orange juice • 1 liter of pineapple juice

~ 18 ~

• 1/4 kg. fresh strawberries • 2 liters of ginger ale • 1 bottle of rum

PREPARATION:

Mix in a large bowl

ITALIAN COFFEE

INGREDIENTS:

~ 19 ~

• Amaretto: 3/10 • Coffee: 7/10 hot

PREPARATION:

In a cup amaretto and then serve hot coffee.

Decorations: Snowflake whipped cream and 1 cherry.

ORANGE PEACH VODKA

INGREDIENTS:

~ 20 ~

• 3 Peach Sherbet Bowls • 100 cc. orange juice • 15 cc. Vodka • 15 cc. Cointreau

PREPARATION:

Blend all elements. Serve in a glass.

ANISE LIQUEUR BURNING

INGREDIENTS:

~ 21 ~

• 1 oz. Anise Liqueur • 2 Coffee Beans

PREPARATION:

Put in a glass of one ounce anise liqueur. Drop the beans and put flames over to consume alcohol. Turn off the flame and take.

~ 22 ~

DOG'S NOSE

INGREDIENTS:

• 1/2 oz gin • 1 glass of beer

PREPARATION:

Putting on a measure of gin and fill with beer chop

~ 23 ~

VIRGIN MIMOSA

INGREDIENTS:

• Passion Fruit • Orange juice • mango • Sugar • lime • Orange soda • Champagne • ALQUEJENJE

(OPTIONAL)

PROCEDURE

Mix 3 tablespoons of passion fruit, 15 ml of orange juice, a handle, a 250ml bottle of champagne, 5 ml of lime with orange soda and added sugar. Decorate with alquejenje.

~ 24 ~

DELICIOUS DESSERTS

~ 25 ~

DESSERTS

MOLD CHOCOLATE MOUSSE

YOU NEED

37 vanilla wafers, divided 1 package (4 oz) semisweet chocolate BAKER'S Semi-Sweet Chocolate,

divided 2 packages (3.9 ounces each) instant chocolate pudding JELL-O

Chocolate Instant Pudding 2 cups plus 2 tbsp. cold milk, divided 1 container (8 oz) COOL WHIP Whipped Topping, thawed, divided 1 package (8 oz) cream cheese PHILADELPHIA Cream Cheese,

softened 1/4 cup sugar 3/4 cup fresh raspberries

PROCEDURE

1 ARRANGE 16 cookies stops around the inside edge of a 9-inch springform pan lined with plastic wrap. 3 oz Melt

2 BEAT pudding mix and 2 cups milk in a medium bowl for 2 min. with wire whisk. Add the melted chocolate; mix well. Stir in 1

3 BEAT cream cheese, sugar and remaining milk with an electric mixer. Stir in 1 cup of the remaining COOL

4 INVEST on a plate mold; remove it together with the casing. Scrape the remaining chocolate to form curls. Corona

~ 26 ~

chocolate as directed on package.

cup COOL WHIP; Pour the mixture into the prepared pan.

WHIP; spread this over the pudding. Top with remaining cookies. Refrigerate for 3 hours.

dessert with remaining COOL WHIP, raspberries and chocolate curls.

JELL-O DESSERT OF STRAWBERRIES AND RASPBERRIES WITH BLUEBERRIES

YOU NEED

2 cans (12 oz each) evaporated milk, divided 1 cup water 2 packages (3 oz each) raspberry gelatin flavor JELL-O Raspberry

Flavor Gelatin 8 strawberries, cut in half 1/2 cup blueberries (blueberries)

~ 27 ~

DO

BOILING contents of 1 can of evaporated milk and water in a saucepan. Add dry gelatin powder in medium bowl; stir 3 minutes. or until completely dissolved. Stir in remaining evaporated milk.

POUR into a loaf pan 9x5 Sch. that sprayed with cooking spray. REFRIGERATE 2 hours or until set. Take it out of the mold and put it on

a plate. Put above fruit just before serving

PALETTES SWIRLED CHOCOLATE AND VANILLA

YOU NEED

1 package (3.9 oz) instant chocolate pudding JELL-O Chocolate Instant Pudding

1 package (3.4 oz) vanilla instant pudding flavor JELL-O Vanilla Flavor Instant Pudding

1 quart (4 cups) of cold milk, divided 1 package (4 oz) semisweet chocolate BAKER'S Semi-Sweet Chocolate 1 tablespoon oil

DO

~ 28 ~

BATE each pudding mix with 2 cups milk for 2 min. in different bowls medium size using a wire whisk.

ADD puddings spoonfuls, alternating between chocolate and vanilla, in 12 cups (5 oz) paper or plastic. Arremolínalos carefully using a skewer (wire) or a toothpick; tápalos with foil. Insert a wooden stick or plastic spoon into the center of each cup. Freeze them 4 hours or until they are firm.

REMOVE pallets of frozen cups just before serving; get rid of the cups. Melt chocolate as described in the packet; pour into a small measuring cup or custard cup. Stir in oil. Dip each blade halfway into chocolate sauce; place on a tray lined with wax

LEMON SQUARES DREAM

YOU NEED

35 vanilla wafers, finely crushed (about 1-1/4 cups) 1/4 cup butter, melted 2 cups vanilla frozen yogurt, softened 1 package (3 oz) lemon gelatin flavor JELL-O Lemon Flavor Gelatin 2 cups COOL WHIP Whipped Topping thawed 2-1/4 cups assorted berries (sliced strawberries, raspberries and

blueberries)

PROCEDURE

~ 29 ~

1 FORRA one 8-inch square pan. with plastic wrap so that on the ends. Mix cookie crumbs and butter; press onto bottom of pan. Freeze until use.

2 BEAT yogurt and gelatin powder in a large bowl with a whisk. Add COOL WHIP; mix well. Spread evenly over crust.

3 Freeze for 4 hours. Use the wrap mode handles to unmold the dessert before carving. Serve with fruit on top

CUSTARD CREAM CHEESE (UNBAKED)

YOU NEED

1-3/4 cups sugar, divided 1/4 cup water 1 can (12 oz) evaporated milk 1 package (8 oz) cream cheese PHILADELPHIA Cream Cheese,

softened 4 eggs 1 teaspoon vanilla 1/2 cup fresh raspberries 12 sprigs of fresh mint

~ 30 ~

DO

KITCHEN 1 cup sugar and water in a saucepan over medium heat for 8 min. or until mixture is golden brown and has the consistency of syrup (syrup); moves circling the pot every few minutes. (No rummage). Pour into 9-inch springform pan.

BLEND milk, cream cheese, eggs, vanilla and remaining sugar until well blended. Pour over syrup in pan; cover it 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.

KITCHEN this on high for 5 min. (The water should boil). 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; let cool completely. Refrigerate for 4 hours.

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

PEACH ICE CREAM CUPCAKES.

YOU NEED

1 container (8 oz) COOL WHIP Whipped Topping, thawed 2 cups vanilla ice cream, softened 1 package (3 oz) peach flavored gelatin Jell-O Peach Flavor Gelatin 1 package (13.6 oz) butter cake (pound cake) and cooked, diced 1/4 cup raspberry preserves 2 peaches (peaches) Small, cut into 6 slices each 12 fresh raspberries

~ 31 ~

DO

Coverage until well blended, ice cream and gelatin powder in a large bowl. Stir in cake. Place the mixture in an 8-inch square pan.

Freeze it 3 hours or until firm. COMPLETE dessert with fruits

STRAWBERRY SHORTCAKE

YOU NEED

1-1/2 cups boiling water 1 package (0.6 oz) sugar-free strawberry gelatin flavor JELL-O

Strawberry Flavor Sugar Free Gelatin 1 cup ice cubes 4 cups fresh strawberries, sliced 1 graham cracker, crushed (about 3 Tbsp.)

~ 32 ~

1/2 cup unsweetened coverage COOL WHIP Sugar Free Whipped Topping thawed

DO

ADD boiling water to gelatin mix in large bowl; stir 2 min. until completely dissolved. Add the ice; stir until melted.

Refrigerate 30 min. or until slightly thickened.

ADDS strawberries. Pour the gelatin mixture in a dish 9-inch pie. that sprayed with cooking oil. Sprinkle the crumbs over the edge of the cake.

REFRIGERATE 4 hours or until firm. Serve with COOL WHIP.

SQUARES AND BANANA PUDDING

YOU NEED

35 biscuits reduced fat vanilla, finely crushed (about 1-1/4 cups) 1/4 cup margarine, melted 1 package (8 ounces) PHILADELPHIA Neufchatel Cheese, softened 1/2 cup confectioners sugar (powdered sugar) 1 container (8 oz) unsweetened coverage COOL WHIP Sugar Free

Whipped Topping, thawed, divided 3 bananas (bananas), sliced 2 packages (1 oz each) instant pudding without fat or sugar vanilla JELL-

O Vanilla Flavor Fat Free Sugar Free Instant Pudding 3 cups cold skim milk 1/2 ounce of chocolate BAKER'S Semi-Sweet Chocolate, grated

~ 33 ~

PROCEDURE

1 MIX crumbs and margarine; press onto bottom of 13x9 pan Sch. Refrigerate until when needed.

2 MIX Neufchatel and sugar in a medium bowl using a wire whisk. Includes 1-1/2 cups COOL WHIP; spread the mixture over the crust. Put bananas

3 BATE milk puddings and 2 min. with wire whisk; put them on bananas. Cover with remaining COOL WHIP and chocolate. Refrigerate 3 hours.

SIMPLE PEANUT BUTTER COOKIES

YOU NEED

1 egg 1 cup peanut butter (peanut), creamy 1 cup sugar 1/2 cup peanuts (groundnuts) PLANTERS COCKTAIL Peanuts, chopped 1 teaspoon vanilla

~ 34 ~

DO

Preheat oven to 350 º F. Whisk the egg in a large bowl with electric mixer on medium speed until frothy. Add the remaining ingredients; whisk until well blended.

FORM with this 1-inch balls. Place them, 2 inches apart, on ungreased baking sheets. Flatten each ball, making a crisscross pattern with the tines of a fork.

Bake the cookies for 10 minutes or until lightly browned. Let cool 1 minute. Take them out of the trays and place them on wire racks; cool them completely.

FLOWER COOKIES ON PEANUT BUTTER

YOU NEED

1/2 cup (1 stick) butter, softened 2/3 cup peanut butter (peanut) 2/3 cup granulated sugar, divided 1/3 cup firmly packed light brown sugar 1 egg 2 tablespoons milk 1 teaspoon vanilla 1-1/2 cups flour 1/3 cup peanuts (groundnuts) PLANTERS COCKTAIL Peanuts, finely

chopped 1 teaspoon baking soda 1/2 teaspoon salt

~ 35 ~

48 pieces of chocolate wrapped in foil milk (Desenvuélvelos before using.)

DO

Preheat oven to 375 º F. Stir regular butter, peanut butter, 1/3 cup granulated sugar and brown sugar in large bowl with electric mixer on medium speed until light and fluffy. Add egg, milk and vanilla; bat this well. Combine flour, peanuts, baking soda and salt. Add this gradually into the butter mixture, beating well until smooth consistency every time you add more.

SHAPE dough balls 48, each about 1 inch in diameter; pass them by 1/3 cup granulated sugar remaining. Place them, 2 inches apart from each other, on greased baking sheets.

Pellets BAKE 9 to 10 minutes or until lightly browned. Immediately press a piece of chocolate in the center of each cookie. (Cookie will crack a little around.) Leave them to cool for 1 minute on cookie sheets. Take them from the trays to wire racks; Cool completely.

~ 36 ~