Documentos de Académico
Documentos de Profesional
Documentos de Cultura
Ingredients Weight/measures
II. Method
This purée may be made in any commercial-size processor with a 1-gallon capacity work bowl.
Lacking a large processor, follow the instructions in the NOTE at the end of the recipe. Purée
keeps well, refrigerated, for 6 to 8 weeks. Use directly from the refrigerator. Freeze for longer
storage, thaw before using.
Place first three ingredients in work bowl fitted with the metal blade. Start motor and pour boiling
water through feed tube. Process about 2 minute, until mixture is completely smooth. Stop motor
occasionally to scrape side of work bowl. Cool completely; cover and refrigerate.
NOTE: To make purée without a processor, combine all ingredients in large saucepan. Bring to
boil, cover pan, and stew prunes slowly until fruit is very tender. Mash well with large wooden
spatula, pressing prunes along side of saucepan. Alternatively, grinding this mixture through the
finest blade of a meat grinder. You may multiply this recipe any number of times.
RECIPES
Add 420 g sugar to prepared fruits and bring to boil; boil gently during 15 min
2. 1 kg apricot halves prepared as above 1.5 kg sugar For all sugar to the fruit; mix gently with a
spoon Leave the mix overnight
1. Garlic. - The cloves are separated and the outer skins removed by hand. The skins of
individual cloves are not removed. The cloves are cut into pieces not more than 5 mm cube. No
blanching nor other treatment are applied.
The product is spread evenly on drying trays. Dry until brittle. The final moisture content should
be about 5%. The yield is about 5:1. After completing drying, separate dry skin by
Vegetables
1.) Steamed
Preparation:
Note: regular cabbage (red or green), fennel and a few other vegetables take longer to cook than
the others. Plan accordingly. I usually add cabbage or fennel a few minutes earlier than other
vegetables when steaming an assorted mix.
Cut the vegetables into bite sized pieces. Place a steamer basket in a pot large enough to hold
the vegetables, but not so large that they will fall over the sides of the basket. Fill the bottom of
the pot with a small amount of water. Add vegetables and cover. Place on high heat until they
begin to steam. Reduce heat to low and let steam for 2-3 minutes more (to the tenderness you
desire).
When they're done, transfer them to a large mixing bowl.
Take 2 tablespoons of the hot water and mix it together with the chile paste in a small bowl.
Drizzle this mixture over the steamed vegetables and add coconut oil. Gently toss it all together
and serve immediately, garnished with the scallions or cilantro.
2.) Saute
Ingredients
Directions
Heat a 12-inch nonstick skillet over high heat and, when hot, add the olive oil. When the oil is hot,
add the butter and, when melted and beginning to bubble, add the peppers and carrots and cook,
stirring occasionally, until beginning to soften, about 3 minutes. Add the onion and cook, stirring,
until crisp-tender, about 3 minutes longer. Add the zucchini and season with salt and pepper and
cook until crisp-tender, 2 to 3 minutes longer. Serve immediately.
3.) Boiled
Now the boiled vegetable masala with cottage cheese is another interesting and a very very
nutritious recipe as it includes all kinds of vegetables, which are half, cooked and it also contains
the cottage cheese, which is again rice in proteins and calcium. This is also very delicious food.
We can serve it as a side dish or we can also have it as a snack in the evening if we use little less
spices.
Ingredients: capsicum ½ cup chopped in to big pieces, tomatoes and onion chopped in to big
size ½ cup, boiled potato chopped ½ cup, carrot chopped ½ cup, cottage cheese chopped in
to square pieces 2 cups, salt to taste, garam masala or taste maker 1 tea spoons, red chilly
powder and finally sugar 1 tea spoon. We also need 3 teaspoons of oil.
Method: now take all the above said vegetable and cook it half using some water. Now drain off
the excess water and pour all the half cooked vegetable pieces in to the bowl. Now add the boiled
potatoes to this mixture. Now add the salt, chilly powder and the tastemaker and mix it well. Now
also put the sugar and oil and again mix it well. Now wait for 1 hour to allow it to marinate for
some time. Now the recipe is ready to serve but shuffle it well before serving.
4.)Baking
ingredients – Serves 4
Ingredients:
4 slices bread
¼ cup olive oil
Herbs and spices to taste
Mix your favorite herbs and spices into the olive oil. Brush the flavored oil on to both sides of the
bread. Place the bread slices on heavy duty foil on the top rack of the grill and grill until they are
crisp and dry.
These croutons will freeze for up to 6 months so you can make extra if you like. and will have a
wonderful flavor. Also excellent to do in a smoker grill.
Cut each bell pepper into 12 inch wide pieces. Cut the zucchini into 12 half inch slices. Cut the
onion into 12 pieces. Thread the vegetables, alternately, on to 4 large skewers.
Marinate the kabobs in the oil and vinegar mixture for 15 minutes.
Grill them over medium coals for 12 minutes or until the vegetables are tender and slightly
browned, turning them once. Serve hot.
6.) Frying
CHICKEN
Ingredients:
• 2 cups Jasmine rice (I used my electric rice cooker’s cup, about 300 grams)
• 500 gm chicken drumsticks and chicken wings (or chicken breast if you like)
• 8 shiitake mushrooms
• ginger, julienned, to taste
• spring onion, for garnish
• water, to cook rice
Method:
1. Soak shiitake mushrooms in warm water until softened. If they are big, cut them into two
halves. Mix with marinade.
2. Chop chicken into smaller pieces. The chicken wings I used were without the tips. For the
drumsticks, I chopped them into halves. Be cautious. By chopping the chicken bones,
some might be broken into small pieces. Thus, use a sharp and heavy knife to chop and
try to chop on one go. By doing this, it might reduce broken small bones. (Note: When it
comes to cooking this dish, Chinese people like to choose those chicken parts with bones
on because the dish tastes much delicious.) Or you might like to use chicken breast
without any bones intact for the sake of young kids in your family. Marinade the chicken
for 30 minutes.
3. Rinse rice and drain well as you do as usual, yet add less water to cook because you
don’t want your rice too soggy and mushy after adding chicken and marinade into it.
Basically, add 80% of water that you used to cook rice. Transfer rice and water into a
large, deep bowl. Steam in a wok over high heat for about 20 minutes, covered, or until
the water in the bowl dries up. Add chicken and mushrooms, sprinkle ginger. Continue to
cook for 20 minutes, covered. Turn off the heat, let chicken and rice sit in the wok for
another 10 minutes. Garnish with spring onion. Serve hot.
2.) Saute
Ingredients
Directions
Sprinkle chicken strips with tarragon, salt and pepper, then dust with flour.
Lightly sauté in about half the butter (or butter-oil combination) until just cooked through (2 or 3
minutes).
Remove from pan and set aside covered with foil to rest.
Saute shallots, garlic and mushrooms in remaining butter until lightly browned, then pour in wine
and cook over high heat until reduced to only a few tablespoons.
Add broth and cook over high heat until this too is reduced by about half and the liquid is well-
flavored.
Add cream, return chicken and accumulated juices to pan, and heat through briefly.
Serve immediately, garnished with chives if desired.
3.) Boiling
Ingredients
How to make it
5.) Grilling
This is a traditional American style BBQ recipe that’s simple and delicious. The majority of
cooking time is the indirect heating method to insure the chicken doesn’t become charred.
Ingredients
Directions:
1. Sprinkle chicken with garlic powder, salt and pepper to taste. Set grill to indirect heat. If
using a gas grill, turn off middle burners. If using a charcoal grill, set charcoal to the side
of the grill, leaving an empty space in the middle for chicken. Grill chicken over direct
heat, turning once for approximately 5 minutes on each side or until grill marks appear.
Place chicken over indirect heat with grill lid closed for approximately 1 hour at 300
degrees, turning once.
2. Check chicken internal temperature, chicken should have internal temperature of 175
degrees and chicken juices should run clear. Add BBQ sauce and continue cooking
chicken for 10 minutes turning once.
6.) Frying
Fried Chicken
ingredients
Direction:
1.) Bring oil in pressure cooker over medium heat to about 375 deg F.
2.) in a small bowl, combine the egg and milk. In a separate bowl, combine the remaining
four dry ingredients. Dip each piece of chicken into the milk until fully moistened, then roll
in flour mixture until completely coated. In groups of four or five, drop the covered chicken
pieces into the oil and lock the lid in place.
3.) When steam begins shooting through the pressure release, set the timer for 10 min. After
10 min, release pressure according to manufacturer's instructions, and remove the chicken to
paper towels or metal rack to drain. Repeat with remaining chicken.