Libro De Recetas En Ingles

THIRST QUENCHER
The Long, hot days of summer get a whole lot cooler when faced head-on with the season’s trendiest cold beverages. Fresh limes give this sparkling summer sipper its chill factor. Add color and style with fresh mint leaves, top it off with club soda, and serve immediately.
LIME SIPPER (START TO FINISH: 10 MINUTES)
2 large limes
2 cups water
1 cup sugarWater
Sugar
Crushed ice
¼ to ½ cup club soda

Quartered limes (optional)

1. Cut the 2 larges limes into pieces; combine with the 2 cups water and the 1 cup sugar in a blender container. Cover tightly; blend with several on-off pulses for 30 seconds or until limes are coarsely chopped. Do not puree. Strain through a sieve into a large pitcher. Dilute themixture with 1 to 2 cups water to taste. Cover and chill.
2. Dip the rims of 6 tall glasses in water and then dip in sugar. Fill the sugar-rimmed glasses with ice. Pour chilled lime mixture into glasses and top with club soda. If desired, garnish with additional quartered limes. Make 6 servings.

Turkey Loaf:

1 1/2 lbs. fresh ground turkey
8 oz. sour cream
1 tbsp. salt
1 tbsp. groundpepper
1 tbsp. Worcestershire sauce
Fine ground bread crumbs
1 whole egg
Small cup of chopped fresh basil leaves
1 tsp. pepper or hot sauce (optional)
1 1/2 jar of pimentos, chopped
1 medium onion, chopped
1 tbsp. extra virgin olive oil
Your favourite barbecue sauce or ketchup |
Instructions:Pre-heat oven to 350 degrees. In a skillet or frying pan, cook onion and pimento with olive oil overmedium-high heat until the onion is soft. This will take about 10 minutes. Set aside. This mixture becomes what’s called sofritto. In a mixing bowl, combine remaining ingredients. Then, add onion and pimento sofritto. |
Butter or grease a 2 litre loaf pan or other rectangular baking dish, and then spread 2 tablespoons of your favourite barbecue sauce or ketchup on the bottom of the bakingdish. Add turkey. Spread evenly and repeat with a thin layer of barbecue sauce/ ketchup over the top of the meat. Bake for approximately 1 hour and 15 minutes. |



RICE SALAD
1 1/2 cup parboiled rice.
1 medium onion, chopped
1 cup unsalted peanuts
2 cups chicken broth
1 cup water
1/2 tsp. ground black pepper
Salt to taste (be careful not to over-salt if using a salty chicken broth)1/2 cup fresh parsley, chopped
1 tbsp. canola oil/vegetable oil |
Instructions:In a medium-sized pot, cook onion with oil over medium heat until soft. This will take approximately 8 to 10 minutes. Add peanuts and sauté for about five minutes. Add chicken stock, water, pepper, a little salt and bring to a boil. Add rice, stirring constantly over a low heat. Cover and cook for about 20 minutes.Take the pot off the heat and let it cool about 15 minutes. Add chopped parsley and toss. |

WATERCRESS SALAD
2 bunches watercress
1 tbsp. extra virgin olive oil
Juice of 1 lime
Salt and fresh ground pepper to taste |
INSTRUCTION:Trim off bottom of watercress stems, rinse and dry. Put the watercress in a salad bowl. Add a little salt and pepper. Add olive oil and toss to cover thewatercress with the oil. Add lime juice. Toss again and serve. |

CHEDDAR POLENTA
* 1 cup coarse ground cornmeal * 4 cups chicken broth * 1 medium yellow onion, finely chopped * 1 red bell pepper finely chopped * 2 tsp. hot sauce (optional) * 2/3 cup medium sharp white cheddar cheese, cubed * Salt and pepper to taste * 2 tbsp. unsalted butter |
Instructions:Sauté onionand bell pepper in medium-size saucepan with butter until they are soft. Use medium heat. This will take about four minutes. Add chicken broth and hot sauce to the pan. Bring to a boil. Pour in cornmeal in a slow and steady stream while stirring with a whisk. Reduce heat to low. Cover and cook for about five minutes or until cornmeal thickens. Uncover and stir in cheddar cheese with the whisk...