Karen

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Teacher name: Jorge Alberto Mira Cortez

Student´s name: Karen Beatriz Cabrera Arias

Section: 2 general “A”

Diploma: English

Topic: beverage, meals and desserts

Delivery date: Monday September 1, 2014

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ingredients

3 slices of orange, cut in half

3 slices of lemon, halved

3 girls strawberries, cut in half (lengthwise)

6 green grapes

5 bottles (11.2 oz each) lemon drink malt, cold

1/3 cup grenadine syrup

Instructions

Remove the seeds from the slices of lemon and orange.

In an ungreased 15x10x1 inches. Place the orange slices, lemon slices, strawberry halves and grapes in a single layer. Freeze at least 2 hours, until the fruit is frozen.

When ready to serve, pour malt beverage in each of 6 tall glasses. Sprinkle 1 tablespoon grenadine syrup in each glass. Place a slice of orange, a slice of lemon, half strawberry and a grape in each glass.

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Ingredients

1 1/2 cup orange juice

1 cup water

1 cup blueberries (preferably frozen)

1 banana

1 cup kale (kale)

Instructions

Add to a blender and blend all ingredients until all lumps or pieces of fruit disappear.

If they do not, then turn off the blender for a few seconds and you press the ice crush button several times, leaving a couple of seconds between each key to see blended.

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ingredient

1 cup of white rice

5 cups water

1/2 cup milk

1/2 teaspoon vanilla extract

1/2 teaspoon ground cinnamon

2/3 cup sugar standard

Preparation method

Preparation: 10min> Ready in: 10 minutes

Place water and rice in a blender. Mash well until rice begins to crush, about 1 minute. Let the mixture stand at room temperature for at least 3 hours.

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Ingredients

3 liters of water

1 piece of cinnamon, of about 5 cm

5 tablespoons cornstarch, dissolved in 1 cup cold water

2 ½ cups sugar, or to taste

600 grams of natural, fresh guava and washed

1 pinch of baking soda

1 cup water to liquefy guavas

3 cans of evaporated milk

Preparation method

Preparation: 10min> Cooking: 25min> Ready in: 35min

Boil 3 quarts of water in a large pot with the cinnamon stick. Add the starch to the boiling water and let boil for 4 minutes over medium heat, and stirring constantly. Add sugar and mix.

Besides, gradually liquefies guavas with 1 cup water. Strain and add to the pot with the bicarbonate. Let boil for 5 minutes, stirring constantl Since guava is cooked slowly integrates evaporated milk in a thin stream.Let the whole mixture boil for 3 minutes, stirring constantly.

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you need 6 ounces (3/4 pkg. 8 oz) cream cheese PHILADELPHIA Cream Cheese, softened 1-1 / 2 cup milk 1/3 cup sugar, divided 1-1 / 2 teaspoon vanilla 7 graham crackers, divided 2 cups frozen whole strawberries, slightly thawed Do it

BLEND cream cheese, milk, 3 tbsp. sugar, vanilla and 6 crackers until well blended. Pour all but 1/2 cup of this mixture into a liquid measuring cup. Reserve for later use.

ADD remaining strawberries and the cream cheese mixture in blender sugar; Blend until smooth. Pour into 4 glasses.

POUR cream cheese mixture to separate them carefully over the strawberry mixture into the glasses. Crush the remaining cookie; Sprinkle crumbs over smoothies.

SERVE immediately liquefied.

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you need 1/2 cup powdered sugar drink tropical punch flavor KOOL-AID Sugar-Sweetened Tropical Punch Drink Mix 1-1 / 2 quart (6 cups) of cold water with ice cubes 2 cups mango nectar 1 cup orange juice Do it

PLACE drink mix powder into a large glass or plastic jar or in a aponchera. Add water and ice cubes; stir until drink powder is completely dissolved.

STIR in mango nectar and orange juice. Refrigerate punch until serving time.

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Kiwi Smoothie Before refreshing milkshake kiwi, the first step is to enroll all ingredients. Peel the kiwis cut into large chunks, blend with water for 2 minutes. Add the lemon juice and sugar, blend until well blended. To end the kiwi smoothie, add ice to taste and blend until a frappe drink. Serve immediately and enjoy this drink is perfect for any meal, any time of day. If you enjoyed this drink, you have any comments or concerns, give us your opinion.

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     you need      1 package of unsweetened powdered drink tropical punch flavor KOOL-AID Tropical Punch Flavor Unsweetened Drink Mix      2 cups cold apple juice      Cocktail 2 cups cranberry juice (cranberry) cold      3 cups of soda-lime cold      1 apple, chopped      1 cup grape halves      Do it

     PON first 3 ingredients in a plastic or glass jar 2 quart / liter; revuélvelos until the beverage powder is dissolved.

     ADD the soda-lime and fruit; stir the mixture.

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you need 4 cups watermelon, seeded and finely chopped 1/3 cup powdered sugar drink tropical punch flavor KOOL-AID Sugar-Sweetened Tropical Punch Drink Mix 1 quart (4 cups) of water Do it

MIX fruit and beverage powder in blender until well blended.

POUR into a jug of 2 L; incorporates water.

SERVE with ice.

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you need 1/3 cup fresh mint 1/2 cup and 1 tbsp. powder sweetened lemonade flavored drink KOOL-AID Sugar-Sweetened Lemonade Flavor Drink Mix, divided 1/4 cup lime juice (lime) fresh 4 cups watermelon chunks (1 inch.) 1 cup club soda 2 cups ice cubes Do it

STANDING mint and 1 tbsp. of beverage powder in a small bowl. Use the back of a spoon or the bottom of a measuring cup for dry ingredients crushed mint. Mix with mint beverage powder; put it into 4 glasses.

BLEND lemon juice, watermelon and the rest of the beverage powder in blender until well blended; incorporates the club soda.

POUR drink over mint mixture in glasses. Add the ice. Serve immediately.

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Rotini pasta with sausage and cheese, fast food

you need 3 cups uncooked rotini pasta 1 pound Italian sausage tied, cut into bite-size pieces 1 can (15 oz) tomatoes (tomatoes), diced, undrained 1 cup chopped onion 1/4 cup KRAFT Balsamic Vinaigrette Balsamic Vinaigrette Dressing 3/4 cup mozzarella cheese KRAFT Shredded Mozzarella Cheese, divided Do it

COOK pasta as specified in the package but the salt.

KITCHEN, meanwhile, the sausage in a large nonstick skillet, stirring occasionally, over medium-high heat for 10 min. or until cooked through. Drain the liquid; Put the sausage back to the pan. Add tomatoes, onions and dressing; stir all well. Kitchen 5 min., Stirring occasionally, or until onions are crisp-tender.

DRAIN pasta. Add sausage mixture and 1/2 cup cheese; mix lightly. Sprinkle the pasta and sausage with remaining cheese.

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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 humidity 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), up to 1/4 inch crushed. thick 1 egg 10 RITZ Crackers, crushed (approx. 1/2 cup) 1-1 / 2 cup spaghetti sauce, hot Do it HEAT oven to 375ªF. MIX cream cheese, spinach, 1 cup mozzarella and 3 tbsp. Parmesan; spread the mixture over the chicken breasts. You are starting with a short end of each breast, roll up well. Afírmalas with toothpicks, if desired.

BEAT egg in shallow dish. Mix remaining Parmesan and cracker crumbs in another shallow dish. Dip chicken in egg and then rebózalo in crumb mixture. Place it, seam side down, in baking dish 13x9 Sch. Sprayed with cooking spray.

Bake the chicken for 30 min. or until cooked through (an internal temperature of 165 ° F). Take off and get rid of chopsticks, if you used them. Serve rolls topped with spaghetti sauce and remaining mozzarella.

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     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 it

     HEAT oven to 350 degrees.

     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 a deep dish pan or 9-inch pie. spray with cooking spray. Sprinkle the bottom with 1/2 cup cheese; cover with sausage mixture and with the remaining cheese.

     Bake pizza 35 min. or until crust is golden brown. Let stand 10 min. before cutting to serve.

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     you need      1/2 pound spaghetti, uncooked      4 slices of bacon (bacon) OSCAR MAYER Bacon, cut into 1-inch pieces.      1 container (8 oz) cream cheese spreadable PHILADELPHIA Cream Cheese Spread      1/3 cup milk      1 teaspoon garlic powder      1 teaspoon Italian seasoning      1 pound large shrimp, raw, peeled, deveined and tails      1 cup peas (peas or beans) frozen      1/4 cup Parmesan cheese KRAFT Grated Parmesan Cheese      Do it

     COOK spaghetti in large saucepan as directed on package, omitting salt. Meanwhile, cook bacon in large skillet until crisp. Get it out of the pan with a slotted spoon; Reserve 1 tbsp. of fat in the pan. Drain bacon on paper towels.

     MIX well spreadable cream cheese, and seasoning lehe. Put the shrimp in reserved drippings; cook and stir 5 min. over medium heat or until they are pink. Stir in peas; cook for 1 min. Add the cream cheese mixture; simmer and stir 3 min. or until heated through.

     DRAIN spaghetti; put it back in the pot. Throw in shrimp mixture and bacon; mix lightly. Sprinkle with Parmesan.

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INGREDIENTS

600 gr. Spaghetti ,12 scallions

50 gr. peas

100 gr. butter

1 slice of bacon or ham

1 tsp. tomato extract

1 tbsp. chopped parsley

Salt and pepper

preparation:Peel the onions and let them based on a cross cut to facilitate cooking. Put in a pan, cold, 50 gr. butter, onions, bacon or ham and peas; cover with water, cover and cook for 25 minutes adding a few tbsp. of water is cooking.Dissolve the tomato paste in 4 tbsp. hot water, add the onions and peas and salt and pepper. Cooking is complete in 15 minutes.

Cooked and strained pasta, aderécela with remaining butter into small pieces; stir until melted. Pour over the sauce and then the chopped parsley. Bring to the table without mixing.

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you need

Italian dressing 1/2 cup KRAFT Zesty Italian Dressing, divided

1 teaspoon smoked paprika

6 fresh cod fillets (1-1 / 2 lb)

2 cans (15.5 oz each) of northern beans, rinsed

1 tomato (tomato) Large, seeded and chopped

4 green onions, thinly sliced

1/4 cup chopped fresh parsley

1 large clove garlic, finely chopped

1/2 cup pitted black olives, sliced

3 hard boiled eggs, cut into wedges

Do it

MIX 1/4 cup dressing with paprika; pour over fish in shallow dish. Turn the fish over to evenly coat both sides of each fillet. Put them in the fridge to marinate for 30 min.

SACA fish from marinade and get rid of it. Cook the fish in a large skillet over medium-high heat 4 to 5 min. on each side or until fish flakes easily with a fork. Serve with bean salad; crown all with olives and eggs

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you need

1 pound medium, clean and cooked shrimp; chopped

1 cup shredded Mexican style four-cheese shredded fine KRAFT Mexican Style Finely Shredded Four Cheese 1/2 cup KRAFT Real Mayo Mayonnaise 1 pepper (pepper) red, finely chopped

3 green onions, chopped

3 cloves garlic, minced

2 cups flour

1 teaspoon baking powder CALUMET Baking Powder

1/2 teaspoon salt

1/2 cup shortening

1/2 cup water

1 cup oil

Do it :MIX first 6 ingredients. Refrigerate until when needed.

MIX flour, baking powder and salt in a large bowl. Add shortening and cut with a pastry blender (pastry blender) or 2 knives until mixture resembles coarse crumbs. Gradually incorporating water into a ball with the mixture. Put it on a lightly floured surface; knead 5 min. or until soft and pliable. Divide the dough into 12 balls, using 2 tbsp. each. Flatten into a circle 6 inches.

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you need

1/4 cup KRAFT Real Mayo Mayonnaise

2 tablespoons grated Parmesan cheese KRAFT Grated Parmesan Cheese

1/8 teaspoon ground red pepper (cayenne)

4 salmon fillets (1 lb), peeled

2 teaspoons lemon juice (lemon)

10 RITZ Crackers, crushed (about 1/2 cup of crumbs)

Do it

HEAT oven to 400 degrees.

Well blended mayonnaise, cheese and pepper.

PON salmon in shallow pan lined with foil. Drizzle with lemon juice. Top with mayonnaise mixture and cracker crumbs.

Bake salmon 12 to 15 min. or until it flakes easily with a fork.

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you need

1 tablespoon achiote paste

Italian dressing 1/2 cup KRAFT Zesty Italian Dressing

1 pound uncooked large shrimp, peeled and deveined

1/3 cup stuffed green olives, sliced

1 tomato (tomato) Large, seeded, chopped

1 small red onion, sliced, divided into rings

2 serrano chiles, chopped

3 slices of baked ham Baked Cooked Ham OSCAR MAYER, finely chopped

Do it

COMBINE achiote paste with the dressing. Reserve 2 tbsp. Pour over shrimp rest on a flat glass pan. Dales turn to coat with the dressing on both sides. Put them in the fridge to marinate 30 min.

HEAT large skillet over medium-high heat. Add the reserved dressing. Drain shrimp; discard marinade. Stir in shrimp to skillet; cook 1 min. Add the remaining ingredients; cook for 4-5 min. or until vegetables are crisp-tender and the shrimp are pink; do not forget to stir them frequently.

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1 pound lean ground beef extralean

1 onion, chopped

1 package (8 ounces) PHILADELPHIA Neufchatel Cheese, softened

1 cup low-fat cottage cheese with 2% milk BREAKSTONE'S 2% Milkfat Lowfat Cottage Cheese or KNUDSEN

1 package (8 oz) shredded part-skim mozzarella cheese, low humidity and KRAFT Shredded Low-Moisture Part-Skim Mozzarella Cheese, divided

1/2 cup grated Parmesan cheese KRAFT Grated Parmesan Cheese, divided

1 egg beaten

1 jar (24 oz) spaghetti sauce

1 can (14.5 oz) tomatoes (tomatoes) diced, drained

1/2 teaspoon dried oregano leaves

12 sheets of lasagna noodles, cooked

Do it HEAT oven to 350 degrees.

BROWN meat with onions in large skillet. Meanwhile, combine Neufchatel, cottage cheese, 1-1 / 2 cup mozzarella, 1/4 cup Parmesan and egg. DRAIN flesh; put it back in the pan. Stir in spaghetti sauce, tomatoes and oregano; cook, maintaining a gentle boil 5 min. Remove from heat. Spread 1 cup meat sauce on the bottom of a 13x9 pan in .; top with layers of 3 lasagna noodles, 1 cup cheese mixture and 1 cup meat sauce. Repeat layers twice. Cover with lasagne sheets, meat sauce, the remaining mozzarella and Parmesan; Cover the lasagna with foil.

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ingredients:

• 2 discs of meringue

• 200 grams of cream

• 2 tablespoons Icing sugar (powdered)

• Vanilla essence

• 250 grams of Strawberries

preparation:

• Whisk in a bowl (ice) the cream until thick, add sugar slowly and Flavour with vanilla essence

• Continue beating until a point chantilly cream.

• Cut the strawberries into slices.

• In a bowl place one of the discs and cover with meringue cream and Strawberries

• Locate the other disk and cover with the remaining cream and Strawberry.

• Store in the refrigerator until serving time.

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ingredients

250 gr. elongated biscuits

1/2 cup Grand Marnier or other liqueur

1/2 cup water

500 gr. strawberries, stemmed and cut into halves

Whipped cream and strawberries, to serve

For the almond cream:

125 gr. unsalted butter

1/2 cup superfine sugar

1/4 cup Grand Marnier or other liqueur

1/4 tsp. almond extract

3/4 cup whipping cream

3/4 cup ground almonds

preparation:Brush with oil or melted butter a deep pie pan (with a capacity of 1 to 1.5 liters). Line the base with waxed paper and grease.Cut the biscuits to fit the mold walls and reserve the leftover pieces. Mix liqueur and water, and soak the biscuits. Process them vertically along the mold walls. To prepare the almond cream, cream the butter and sugar with electric mixer until it is a light, creamy mass. Stir in liqueur and almond extract. Continue beating until sugar dissolves and mixture is fine. Stir in cream and almonds and stir with a metal spoon. Pour a tbsp. a third of the almond cream based mold. Arrange strawberry halves over the cream and cover everything with biscuits. Keep putting successive layers to end up with a biscuit and press the cake.Cover with aluminum foil and top with a small plate with some weight. Refrigerate for 8 hours or overnight.

Remove the plate and the foil and pour the cake on a serving pre-cooled. Remove the paper and greased charlota decorate with whipped cream and strawberries.

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Strawberry ice cream Ingredientes650 gr. strawberry

50 gr. of powdered sugar

4 tbsp. kirsch or maraschino

350 gr. heavy cream

21 gr. of unflavored powdered gelatin

2 tbsp. powdered sugar

preparation:

Wash berries, drain and remove the reef points. Book 150 gr. to decorate and the remaining cut them in half or quarters depending on size.

Sprinkle with powdered sugar and perfuming them with liquor and marinate in the refrigerator for 20 minutes.

Whip the cream to thicken, adding thereto sifting powdered sugar and reserve half the cream to decorate dessert.

Dissolve gelatin with 2 or 3 tbsp. of cold water, bring to a simmer and stir with a spoon until you have no lumps. Remove and add a portion of the cream with macerated strawberries.

Pour into a mold not too high and allow to set in the refrigerator (about 1 hour).

To serve; unmold the cream fountain and garnish with reserved strawberries and cream.

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ingredients 2 egg whites 1/2 tsp. cream of tartar 150 gr. honey 500 cc. heavy cream 50 gr. almond 50 gr. nut 50 gr. pistachios 50 gr. of amarettis For the sauce: 1 cup heavy cream 240 gr. chocolate 2 tbsp. honey 1 tsp. Cognac 2 tsp. vanilla extract preparation: Add to beat the egg whites with cream of tartar. Heat the honey in a saucepan until a syrup to ball point. Add a little honey on the smoothie clear, until a honey Italian meringue. While beating. Put in a food processor all dried fruits and amarettis. Add to merengue. Riding the cream and add it to the mixture. Place in a pudding mold with buttered wax paper and keep in the freezer. When takes consistency, unmold and cut into portions. For the sauce, put the cream warm. Once boiling, add chocolate chunks, honey, cognac

And vanilla essence. Stir until the chocolate to melt completely

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ingredients          For the sponge      100g egg      50g sugar      Flour 50 gr      For mousse      150 gr Milk Cream      200g condensed milk      4 g unflavored gelatin      A pastry ring preparation Alistar all ingredients. For the cake, beat the eggs with the sugar until completely white and creamy, add the sifted flour wrapped, placed in the ring that have previously covered with transparent paper towels, and reserve bake at 170oC. For the Mousse beat the cream until it forms peaks, careful not to overdo because you can cut. Soak gelatin with twice its weight in water, heat and when this liquid add condensed milk we have previously clap. This medley with cream wrapped, serve our cake, refrigerate until ready to consume. Decorate to taste and serve.

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ingredients: 3 eggs 100 gr Milk 10 g Vanilla essence 18 g cornstarch Sugar 100 g 1 puff pastry dough 3 red apples. preparation: Alistar all ingredients. Mix the 3 egg yolks with sugar and starch, egg yolks should be whitish. Heat the milk with the vanilla essence when boiling add a little to the yolks and bring everything to the fire, when boiling remove and let cool. Roll out the puff pastry, cover the pie pan and prick with a fork. Add the cream previously prepared, Cover with sliced apples, sprinkle cinnamon and sugar, bake in oven at 180 ° C for 20 minutes. Serve and enjoy.

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ingredients: Strawberry Syrup 500 g of strawberries 500 milliliters of cream 125 grams of sugar 1 tablespoon vanilla extract Chocolate sprinkles preparation: Prepare all ingredients Whip the cream, see recipe cream Wash the strawberries and cut them in half, reserving four integer. In a dessert glass, sprinkle a little strawberry syrup. Then we put on the base cut strawberries After a pastry bag with the cream. Once the cup is filled with cream, put more strawberries over trying them decoratively in the center and a whole strawberry. We can put some chocolate sprinkles and serve

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ingredients: 400 grams of strawberries 400 ml of whipping cream 400 gr of mascarpone cheese 2 bases of cake or homemade cake 2 oranges 3 ply neutral Gelatin Sugar (whipping cream) Conguitos preparation: We can start by cleaning and cutting into steaks strawberries and reserve. Prepare the leaves gelatina.Las hydrating leave in a bowl with cold water comes time specified on the package, usually 10 minutes is enough. After those 10 minutes, we will use 3 or 4 tablespoons of cream that we will use to dissolve sheets gelatina.La tablespoons of cream should be warm and not mounted. While the gelatin sheets are hydrated we riding cream. (Remind that for us to war cream when riding is not appropriate for this cold well and the container we use must be well cleaned and if too much cold mejor.Con a pinch of fat having the container will almost impossible for us cream mount good). Once assembled, we add the cheese and cream scoops with the dissolved gelatin, gelatin should be warm, and mix well with outflanking from the bottom up carefully that we do not lower the mixture nata.Esta we can divide it into 2 parts to use just fill the cake or we can divide it into 3 parts, 2 large for filling and a smaller spread the side of the cake as I will hice.

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ingredients: 6 lemons Sugar 185 g 300 ml of mineral water 1 Granny Smith apple 1 fuji apple 1 mango 6 strawberries 1 orange 18 cherries muscat wine to accompany preparation: -Echar In a saucepan sugar, peel of 1 lemon and mineral water and heat over low heat 10 min. -Exprimirlos Lemons and add the juice to the syrup. -Turn The fridge, pour the ready and wait 25 minutes until set. -Peel Mango and cut into slices. Wash the apples and cut into slices. -Wash Strawberries and cut into slices. -Peel Orange and cut into cubes. -Wash Cherries. -Make Lemon sorbet balls and spread on plates. -Acompañar With apples, strawberries, oranges, cherries and mango. - Serve with a glass of Muscat.

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Ingredients (4):

150 grams of white chocolate. 250 grams of cream. Ron White. Half grated. 1 egg white. Sugar. One tablespoon of lemon juice. preparation: 1.-Chop the chocolate and place in a microwave safe dish with cream, orange zest and about two tablespoons of rum. Mark microwave power 600 and leave all within 2-3 minutes. Note that the cream does not come to a boil. Once outside 2.- stir well. Check that the chocolate is completely melted. 3. Cool in refrigerator until chilled. 4.-A while before serving, stir it well until it becomes a smooth cream. Apart 5.- beat egg white until stiff peaks take while he is adding sugar (30 grams total), and lemon juice. 6. Add the beaten egg to the chocolate mixture. 7.- You are ready to serve.

* You can decorate it with shavings of black chocolate.