Documentos de Académico
Documentos de Profesional
Documentos de Cultura
Ingredientes (Ayuda):
-INGREDIENTS3 cucharada de salsa de soja
1 cucharada de jerez seco, opcional
1 cucharadita de azcar
8.1 TS jengibre; suelo
4 hgados de pollo (unos 1/4lb)
De corte en 1 'piezas
8 castaas de agua, reducir a la mitad
2 cebollitas de verdeo, parte verde solamente
De corte int 2 'longitudes
8 sl Bacon; reducir a la mitad
1. En un tazn pequeo, mezcle la salsa de soya, el jerez, el azcar, y
jengibre. Agregue los hgados de pollo y deje marinar, lanzando de vez en cuando, porque en
por lo menos 15 minutos a temperater habitacin, o hasta 4 horas en el
refrigerador.
2. Retire los hgados de la marinada, y el drenaje. Presione un pedazo de hgado
alrededor de un pedazo de castaa de agua. Envuelva con un trozo de cebolla de verdeo y
tocino y asegurar con un palillo de madera.
3. Precaliente la caldera. Ase las rumaki unos 5 minutos de la
calor, dando vuelta una vez, hasta que el tocino est crujiente, de 10 a 15 minutos.
Ingredients
Vegetable oil cooking spray
2 tablespoons olive oil
3 ounces thinly sliced pancetta, chopped into 1/4-inch pieces
1/2 medium onion, finely chopped
3/4 cup ricotta cheese
1/3 cup grated Parmesan
1/2 cup frozen petite peas, thawed
Kosher salt and freshly ground black pepper
24 (2 to 3-inch long) sweet baby peppers
Directions
Place an oven rack in the center of the oven and preheat to 350 degrees F. Spray a baking sheet
with vegetable oil cooking spray and set aside.
In a medium skillet, heat the oil over medium-high heat. Add the pancetta and cook, stirring
frequently, until brown and crispy, about 5 to 7 minutes. Using a slotted spoon, remove the
pancetta and drain on paper towels. Add the onion to the pan and cook until translucent and soft,
about 5 minutes. Set aside to cool for 10 minutes.
In a medium bowl, combine the onion, pancetta, cheeses, and peas. Season with salt and
pepper, to taste.
Using a paring knife, cut 1/2-inch from the stem-end of the peppers. Remove the seeds and
veins. Using a small dessert spoon, fill each pepper with the ricotta mixture. Place the filled
peppers on the prepared baking sheet and bake for 15 to 18 minutes until the peppers begin to
soften. Remove from the oven and cool for 10 minutes.
Alitas de pollo
Ingredientes
Porciones: 4
3.
4.
Sumergir las alas en la salsa y sacudir bien para retirar cualquier exceso de condimentos.
Colocar las alitas nuevamente en la asadera y llevar al horno. Reducir la temperatura a 120
A few seconds is the difference between chewy, melty cheese, and CheeseMothra, the burned
menace who flew too close to the flame and has now devoured your lunch.
Once your platter comes out of the oven, consider condiments:
Condiments are optional, but I like:
1/4 cup fresh salsa
1/4 cup fresh guacamole
1/4 cup full-fat sour cream
Serve the plate while hot (be sure to use a table protector and an oven mitt) and enjoy!
Seriously, even with the cost of fresh, whole, healthy ingredients, its so cheap to make a huge
$12 platter of chipless nacho salad. Why bother with the restaurant?
This dish is seriously everything, from the crisp crunch of lettuce to the gooey perfection of
melted cheese on top. Pile your plate high and proud, baby!
What is the nutritional information? That depends on what you add, so it can vary according to
your needs and diet. Id estimate 6-8 net carbs for a huge plate of #Charlie Sheen winning
(mostly from veg) plus a small amount of condiment.
Whatever you do, grab your fork, your mother, or your goldfish and sit own to a plate fit for
restaurants. When you make it fresh, you make it best.
Keep it easy and keep it cheesy.
Spanish Rice
One 16ounce bag of frozen cauliflower makes 3 cups rice
1 16 ounce bag frozen cauliflower, cooked and chopped (or grated/riced)
cup onion, chopped
1 cup mushroom, chopped
4 Tbsp canola oil
2 cloves garlic, chopped
1 tsp chicken bouillion (look for product with no msg)
1 tsp cumin
1 can ro-tel or enchilada sauce (recipe)
In a skillet over medium heat, cook onion, garlic and bouillion until onion is clear, about 5
minutes. Add mushrooms and cauliflower, chopping and stirring. Stirring occasionally, cook for
about 10-15 minutes, or until cauliflower has turned golden brown. Stir in ro-tel or enchilada
sauce. Remove from heat. Let rest for 5 minutes. Serve.
This also makes great leftovers.
Makes 6, cup servings.
Nutritional information for 1/2 cup (with ro-tel):
Calories: 110 (cooking oil)
Carbohydrates: 5 grams
Fiber: 2 grams
Net Carbohydrates: 3 grams
Protein: 2 grams
Fat: 10 grams (cooking oil)
Oven: On the lowest setting possiple, and with the door ajar ever so slightly, let dry on racks for
or until meat is close to breaking when bent in half.
Store in a ziploc bag.
Each pound makes 8 ounces of dried beef jerky. **
***Please note that all raw hamburger carries the risk of e coli when not cooked to
170 degrees Fahrenheit prior (or post) drying.
Perfect for kids lunches, make up a weeks worth in advance and pre-bag for grab-andgo
Top your holiday green bean casseroles with these instead of french-fried onions after
baking-especially if you season these with a titch of sour cream and onion popcorn
seasoning, or the tiniest bit of onion powder
Cheese straws cooling. Can you believe one slice of cheese made all of those?
Cheetos
3 egg whites
1/8 tsp cream of tartar
3 egg yolks
3 ounces cream cheese, softened
Flavored popcorn seasoning
To Prepare:
1. Preheat oven to 300 degree Fahrenheit.
2 In a mixing bowl, beat egg whites and cream of tartar on high speed until thick, stiff peaks
form, about 3-5 minutes.
3. In another mixing bowl, combine egg yolks and cream cheese.
4. Carefully fold yolk mixture into whites.
5. With a spatula, scoop mixture into a sandwich or quart-sized food /sandwich bag with a tiny bit
of the edge cut off to make a 1/2 opening.
6. Pipe batter into 2 doodles on parchment paper.
7. Bake for 15-20 minutes or until doodles achieve a light golden brown.
8. Cool slightly.
9. Lightly toss with popcorn seasoning in a bowl.
10. Place in dehydrator for 2 hours on high heat or allow to stay out overnight to achieve more
crunch.
11. Store in a semi-sealed plastic or paper sack at room temperature for up to a day.
Makes 3-4 cups cheese doodles.
*Nutritional Information: this does not contain the amount of scant carbs totaled in for popcorn
seasoning. If te label reads 0, Id add .2-.3 carbs per serving of seasoning used to be on the
same side. 0 carb on many labels simply means less than .5.
For 1/2 recipe: Calories: 255.5, Carbohydrates: 1.7 g, Fiber: 0 g, Net Carbohydrates: 1.7 g,
Protein: 12.65 g, Fat: 22 g
Per entire recipe: Calories: 511, Carbohydrates: 3.4 g, Fiber: 0 g, Net Carbohydrates: 3.4 g,
Protein: 25.3 g, Fat: 44.5
Gluten-Free Waffles
6 eggs, separated
6 ounces of cream cheese
1/8 tsp cream of tartar
1 scoop vanilla protein powder*
Preheat waffle iron. Spray with non-stick coating (or oil-paint the plates with a pastry brush prior
to heating).
In one bowl, beat egg whites with cream of tartar until stiff peaks form (about 3-5 minutes). In a
separate bowl, mix yolks with cream cheese and protein powder until smooth. Add whites
mixture to the yolks. With a long wooden spoon or long, metal iced tea spoon, carefully make a
sine wave through the mixtures to blend them carefully. Turn bowl and repeat sine wave (Youre
trying to just barely blend. More blending will naturally occur as you scoop to pour the batter).
Once the waffle iron is sufficiently heated, pour scant quarter-cup measuring cups with batter
into the maker (dont overdo it, or overflow may occur). Allow waffles to cook sufficiently. Four-six
minutes for the first waffles, minimally, should be observed since they seem to need more time.
DO NOT OPEN the waffle iron until the first waffles have had a chance to cook. It seems that after
the first waffles, all others require closer to 4 minutes per waffle on average.
Serve immediately, or you can freeze and toast later (on a low setting).
Can be served with fresh, whipped cream.
Makes 12-14 belgian/rectangular waffles.
Nutritional information per 2 waffles (1/6 of recipe): Calories: 192, Carbohydrates (no fiber): 1.8
grams, Protein: 6 grams, Fat: 7.5 grams
*Regarding Protein Powders: I use Jay Robbs Egg White Protein Powder. While more expensive, it
is the only powder sweetened with Stevia (a natural herb). You can also use your favorite brand
of protein powder, sweetened with Splenda.