STUDENT:

DENIS ALEXANDER ESTRADA VARGAS

TEACHER:

JORGE ALBERTO MIRA CORTEZ

SUBJECT:

ENGLISH

GRADE:

2º GENERAL

SECTION:

A

YEAR:

2014

BLOODY MARY COWBOY

INGREDIENTS

• 1 part absolut

• 3 parts tomato juice

• 1/2 part lemon juice

• 3 drops Worcestershire sauce

• 1 pinch of salt and tabasco

• 1 stick of celery and a cherry tomato for garnish

• Ice

PREPARATION

Mix ingredients in a shaker with ice and served in a tall glass.

BLUE HAWAII

INGREDIENTS

• 2 oz dark rum

• 2 oz pineapple juice

• 1 oz Blue Curacao

• 1 oz orange juice

• 4 ice cubes

PREPARATION

Add ingredients to a shaker with ice and mix well for a few seconds. Pour the drink into a glass and decorate with a slice of orange.

Paloma

INGREDIENTS

• 1 long glass, frosty with salt

• 1 part white tequila

• 1 tsp lemon juice

• Grapefruit Juice

• Ice

PREPARATION

Put ice in the glass, add tequila and lime juice and finish filling with grapefruit juice.

Martini Treats for Easter

INGREDIENTS

• 1 measure of vodka with melted gelatin

• 3 sizes of champagne

• 1 slice of lemon

PREPARATION

Put the vodka in a shaker with ice and shake well to chill.

Add the champagne and juice the lemon slice in a shaker.

Serve in a glass.

To make vodka with melted gelatin, used half a glass of vodka and a pack of yummy jelly or the like. Mix and leave 48 hours. Revolver and use.

CHOCOLATE EASTER

INGREDIENTS

• 1-1 / 2 measure Baileys Irish Cream with caramel

• 1/2 measure of cocoa butter

• 30g caramel sauce

• 30g cream milk

• 1/2 tbsp chocolate sauce

PREPARATION

Decorate the rim of the glass with chocolate sauce. Place all ingredients in a shaker with ice. Stir until the chocolate sauce is fully incorporated.

Serve in glass decorated.

Venus

INGREDIENTS:

• 2/5 Vodka

• 2/5 banana cream

• 1/5 of bitter

• 1 hit of lemon juice

PREPARATION:

It is prepared in a shaker with ice cubes.

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.

Valentine cocktail

INGREDIENTS:

• 4 ounces of fruit juice

• 3 oz gin

• 1 oz limoncello

• 1 oz banana liqueur

• 1 oz strawberry liqueur

PREPARATION:

Mix all ingredients in a shaker least strawberry liqueur with crushed ice in the glass, first place the measure strawberry liqueur to the bottom is red and slowly place the rest of the cocktail in the glass.

Chocolate Kiss

INGREDIENTS:

• 1 oz coffee liqueur

• 1/2 oz Irish cream Bailey's®

• 1/2 oz Frangelico liqueur

• 1/2 oz dark cocoa cream

• 1/2 oz whipped cream

PREPARATION:

Adding ingredients to a shaker with ice half. Mix and serve in a tall glass.

BURNING DESIRE OF TEQUILA

INGREDIENTS:

• 1 liter tequila

• 250 cm3 grapefruit juice

• Juice 3 lemons

• Juice 2 oranges

• 2 cups hot tea

• 1/2 cinnamon chip

PREPARATION:

Boil everything in a non-metallic bowl. Add the tea with sugar, remove cinnamon and serve in preheated vessels.

RICE MILK:

INGREDIENTS

   4 cups milk

  6 cups water

   1 cup sugar

   1/3 cup long grain rice

   4 cinnamon sticks

   2 tablespoons butter

   1 pinch of salt

   1/8 teaspoon ground nutmeg

   1/4 cup raisins (optional)

PREPARATION

Advance Preparation: Soak the rice in a mixture of 1 cup of milk and 1 water and put on the refrigerator for a few hours before. This will save cooking time. Put the remaining 4 cups of water in a pot and bring the heat, add the cinnamon and salt. Bring a boil and then add the rice (with the liquid in which it was soaked). Stir regularly to prevent sticking. Adjust water when necessary

and when the rice is very soft add the milk and half the sugar. When it starts boiling add the raisins and remaining sugar.

When you have a very thick, almost solid consistency, remove from heat and immediately pour into small bowls or cups for ice cream. Sprinkle with ground nutmeg and let cool. Put in refrigerator for 30 minutes before serving. Garnish to taste.

SQUASH HONEY

INGREDIENTS

§ 1 medium Squash

§ 1 bunch fresh

§ rajas Cinnamon to taste

§ 5 allspice

§ 2 cups water

PREPARATION

Cut the squash into chunks and remove seeds. In a saucepan put the pieces of squash, add the remaining ingredients and bring to a boil. Reduce heat and cook at a gentle 60 minutes or until the desired point fire. I cook by covering the container. Try it when you're squishy.

BOILED CASSAVA

INGREDIENTS

1 pound yuca

• 1 1/2 cup water

• 1 tbsp. salt

• 1 1/4 cup oil

PREPARATION

Peel yuca, lávale, cut into pieces and trim the vein

Cook in hot water with salt.

Do not let too soften drain and cool

ELOTE LOCO

INGREDIENTS:

May corn cooked.

3/4 cup mayonnaise.

A teaspoon of mustard.

1/2 pound grated lique moro.

Black sauce to taste.

Salsa ketchup to taste.

PROCEDURE

Combine mayonnaise with mustard and smeared with the corn mixture. Then sprinkle the grated cheese on whole corn and add ketchup and black sauce to taste.

FRENCH FRIES

INGREDIENTS:

oil

potatoes

PREPARATION:

Peel the potatoes, rinse with water and dry them with absorbent paper. Cut into slices and then into strips or sticks.

Meanwhile, in the hot oil and pan fry the potatoes on medium-high heat for 5-7 min. Until lightly browned. Remove them with a slotted spoon and drain on absorbent paper. Let cool at room temperature for 15 min.

Just before serving, put in again, heat the oil over medium-high heat and finish frying the potatoes until crisp and golden brown, about another 5 to 7 min. Drain again on paper, and serve immediately sálelas.

FRIED YUCA

INGREDIENTS:

1 pound yuca

1 1/2 cup water

• 1 tbsp. salt

• 1 1/4 cup oil

PREPARATION:

Peel yuca, lávale, cut into pieces and trim the vein

Cook in hot water with salt.

Do not let too soften drain and let cool.

Slitting, to desired thickness.

Fry in hot oil, when browned, remove them and serve them hot

EGGS RANCHERS

INGREDIENTS

1 lb. tomatoes

Two white boys chilies

1/2 medium onion

1 clove of garlic

Salt and pepper to taste

3 tablespoons vegetable oil

6 corn tortillas

6 eggs

Instructions

Put roast the tomatoes, peppers, onion and garlic on a comal over medium heat, until they begin to scorch. Remove from heat and transfer them to a glass blender. Carefully, blend the tomatoes, chiles, onion and roasted garlic until well ground. Pour sauce into a small saucepan and season with salt to taste.

In a non-stick frying pan to heat add 1 tablespoon vegetable oil over medium heat. One by one, dora the tortillas in hot oil for 30 seconds on each side, adding more oil as needed.

In the same skillet, cooking one or two eggs any style (or scrambled) in a splash of vegetable oil; season with salt and ground black pepper.

To serve, place one of the golden tortillas on a plate. Arrange one of the eggs on top of the tortilla with sauce and bathes.

CREAMY POTATO SALAD

Ingredients

6 white or medium red potatoes (2 lbs), peeled

1 1/2 cups mayonnaise or salad dressing

1 tablespoon white vinegar or apple

1 tablespoon yellow mustard

1 teaspoon salt

1/4 teaspoon pepper

2 medium stalks celery, chopped (1 cup)

1 medium onion, chopped (1/2 cup)

4 hard boiled eggs, chopped

paprika, if desired

Instructions

Place potatoes in a saucepan of 3 quarts and enough water to cover potatoes. Cover and heat to boiling; then reduce heat. Cover and cook 30 to 35 minutes or until potatoes are tender; drained. Leave until cool enough to touch. Cut potatoes into cubes.

Mix mayonnaise, vinegar, mustard, salt and pepper in a large glass or plastic. Add potatoes, celery and onion and mix. Add eggs and stir. Sprinkle with paprika.

Cover and refrigerate at least 4 hours to blend flavors and chill. Keep it covered and refrigerated.

ROASTED CHICKEN WITH BEER AND HONEY

Ingredients

8 chicken legs

Salt and pepper to taste

1/2 teaspoon ground cumin

1/2 teaspoon minced garlic

1 dark beer

2 tablespoons melted butter

1/2 cup honey

Fresh cilantro, chopped

Instructions

Put the chicken in a pot with half beer, cumin, minced garlic, salt and pepper. Put it in the fridge for at least 3 hours before cooking.

Heat oven to 400 degrees. Meanwhile, living chicken and roast it for 25 minutes. In a bowl mix the rest of the beer, honey and melted butter.

When you reach 25 minutes, varnished with honey mixture.

Take them to the oven to 400 ° F, and roast it for 15 minutes. Put fresh cilantro and serve hot.

FRITTERS

Ingredients

4 lbs of taro or malanga (taro roots)

3 green plantains

1 packet of seasoning with achiote

1 tablespoon salt

Oil for frying

1 lb ground beef

2 tablespoons sofrito

1 teaspoon salt

1/2 red pepper chopped

Instructions

In a medium saucepan, place the sofrito, salt and pepper and saute for a few minutes. Add ground beef and cook until no longer pink. Leave to cool.

Monda bananas and taniers. Rállalos using the food processor and blend to make a paste suave.Añade seasoning and salt.

On a piece of foil or wax paper puts a little oil, then a tablespoon of the dough (use a spoon rice). It puts some padding and molded to cover the filling.

Fry them in hot oil until golden on both sides, 7 minutes per side. Drain well on paper towels.

Easter eggs

Ingredients 6 medium eggs

800g chocolate coverage

to decorate

royal icing

100g egg whites

400g caster sugar

Lemon Drops in c / n

Procedure

Grate the chocolate. Melt in a double boiler to fire rather low, no water to boil. This process can also be done in the microwave on low power and small time

intervals so that the chocolate does not burn. Fill the molds of eggs and empty them by turning them and cleaning up the rims for eggs stay in the center. Carry the refrigerator by covering the pan with nylon film. Expect solidify. Unmold taking a small hit on the counter. Join the edges with melted chocolate. For the icing, mix the egg whites with the sugar and lemon drops. With a manga decorate zigzags. Wait to dry and wrap in cellophane. They may also be decorated with white chocolate melted.

Thread Easter

Ingredients for thread 1

40g of fresh yeast

150cc of warm water

500g flour

100g of butter

150g Sugar

3 egg yolks

1 tsp vanilla

1 tsp orange blossom water

Procedure

Dissolve yeast in warm water. Place the flour in a crown and center: the white butter, sugar, 3 egg yolks, vanilla and orange blossom water. With fingertips, stir well to form a soft dough. Let rise in a buttered bowl, for 30 minutes. After that time, stretch the dough into a rectangle and very fine. Run her over and screw shape. Place the thread on a greased baking sheet. Brush the surface with beaten egg yolk. Carry oven at medium temperature for 20 minutes. When browned, remove from oven and decorate with strands of white and dark chocolate, scarlet colors or sprinkle powdered sugar.

Valentine Sticks

Ingredients 16 units

500g bittersweet chocolate coverage

100g of butter

100g of fondant

2 tbsp liqueur

For the filling

50g of nuts

Procedure

1 Place 200g chocolate topping in a saucepan over low heat in a double boiler and melt it without exceeding 50 ° C, on the other hand, melts the fondant, add butter and finally, liquor. Incorporated into the chocolate and mix.

2 tunes remaining chocolate and pour chocolate over two sheets of acetate mold size, stretch well.

Arm 3: Place one of the acetates in the bottom of the pan and extends above a layer of chocolate preparation of approximately 6 mm and sprinkle chopped nuts.

4 with the other cover plate covering the rest acetate chocolate t cool press well.

5. preparation Unmold and remove the two acetates.

6 Cut the shape and dimensions you want with a sharp knife.

Strawberries with Ricotta Cheese

ingredients

1 cup low-fat ricotta cheese

2 cups quartered strawberries

4 tbsp balsamic vinegar

2 tbsp artificial sweetener (Splenda)

2 tbsp chopped basil

½ tsp vanilla extract

PROCEDURE

Pour the vinegar into a small saucepan and heat until slightly thickened. Then add 2 tablespoons of artificial sweetener and add to the mix the strawberries.

Beat the ricotta with the vanilla extract and the remaining 2 tablespoons of artificial sweetener.

Serve with a little strawberry sauce in a bowl and put some cheese mixture on top.

Custard Christmas Eve

Ingredients 6 people

1 liter of milk

6 eggs

1 tbsp cornstarch

8 tbsp sugar, plus 5 tablespoons for sighs

1 lemon rind

A little liquid candy

Procedure

You boil the milk with the lemon peel. Yolks with sugar and cornstarch in a saucepan, preferably heavy-bottomed paddling. When foamy and pale yellow, gradually add hot milk and approaches the fire without stirring continuously. If there are no special pan, can be done in a water bath. When it thickens remove from heat and cool spinning, occasionally, lest cream forms on the surface. Beat the egg whites until stiff with 6 tablespoons of sugar. Continue beating until very firm. When the custards are cold are placed in a bowl and put up little balls of meringue.

COFFEE SEMIFREDDO CHOCOLATE FOR CHRISTMAS

INGREDIENTS

340g canned chocolate sauce

2 tbsp brandy

2 tbsp of black coffee

100g filbert type cookies, you chopped

Natural yoghurt 300ml skimmed

1 tbsp cocoa powder to serve

Procedure

1 Pour the chocolate sauce in a large bowl and place in the microwave, high temperature, 10 seconds, until smooth (or heat gently in a saucepan). Beat to soften it a bit more. Mix the cognac and coffee with cookies, to incorporate into the sauce and stir.

2 Add the yogurt to chocolate sauce. Outflanking stir until a marble chocolate.

3 Pour about four cups of coffee or four pudding molds and freeze 1 hour. Sprinkle cocoa and serve.

NOUGAT CADIZ

INGREDIENTS

(ingredients nougat sweet marzipan + yolk hard and several sweets: angel hair, sweet potato, pumpkin)

Procedure

Sprinkle powdered sugar marble and extend over using roll marzipan. Leave half a centimeter thick and cut rectangles that are placed on wafers.

Rectangle above the first layer of fresh yolk hard, which is covered with another thin film is placed marzipan. Thereon a fruit, more marzipan, more yolk, etc., as desired. It can be very high.

Brush the surface with beaten egg yolk with a teaspoon of water. Sprinkle with cinnamon and bake in the oven until it turns a nice golden color. On each layer of marzipan you can sprinkle cinnamon.

Fruit Gelatin for Halloween

INGREDIENTS

2 packages lemon gelatin

1 package orange gelatin

whipped cream

Candies for decorating

Procedure

Prepare lime gelatin according to package directions. Put it in the refrigerator to cool in a medium bowl. Prepare the orange gelatin according to package directions and put it to cool in the refrigerator in another separate bowl.

Use half the lemon gelatin in 8 glasses repártela equally. Refrigerate about 20 minutes. Remove the 8 glasses from the refrigerator and place equal parts of orange gelatin in them. Back to cool in the refrigerator for 20 minutes.

Again removed the glasses from the refrigerator and placed into 8 equal parts the rest of the lemon gelatin. Back to refrigerate for 20 minutes. This whole process is so the gelatin does not stick together. Before serving, place a dollop of whipped cream on each glass and garnish with candy.

Vanilla Milkshake for Halloween

INGREDIENTS

1 cup milk

Two bowls of vanilla ice cream

1 cup heavy cream

1 tbsp sugar

Procedure

Mix in a blender, cup of milk and a scoop of ice cream, then add another scoop of ice cream and still blending until smooth. Serve in small glasses without

completely filling up ¾ of the glass. If I become little sweet you can add 1 tbsp sugar.

Place the cream in a bowl with an electric mixer, stir well, add the sugar and continue stirring until the cream thickens and is well whipped. Add a little whipped cream on each milkshake.

Decorate glasses with ghost faces, you can cut a bit of color and black paper into the shape of the eyes and mouth with scissors and then glue with vinyl glue on the outside of the glass.

Chocolate Delight

Ingredients 6 servings

150g mini marshmallows

½ cup vanilla ice cream

80g semi-sweet chocolate

2 tbsp orange juice concentrate

1 ½ cups whipping cream

2 egg whites

175g of oranges into wedges

Procedure

In a saucepan melt the marshmallows with vanilla cream and chocolate. Add orange juice and remove from heat; cool. Beat cream and add it to the mixture and cooled. Beat the egg whites until stiff and add them to the mixture. Add orange segments. Put on 6 dessert plates; refrigerate for 3 hours before serving.