Recetario en ingles

Index
6: sopas:
7:main
8:children
9: salad
drink
10:postres6: sopas:
7:main
8:children
9: salad
drink
10:postres6: sopas:
7:main
8:children
9: salad
drink
10:postres6: sopas:
7:main
8:children
9: salad
drink
10:postres
Recipes
2. Appetizer
3: Soups and cream
4. Children
5. Salad
6. Drink
7. Desserts

Appetizer

Nacho Cheese Dip
Ingredients
1/2 lb ground beef3/4 cup green pepper-chopped
1/4 cup onion-chopped
2 cup milk
1 can condensed nacho cheese soup/dip
1 cup frozen whole kernel corn
1 medium tomato-chopped (3/4 cup)
8 oz jar Mexican-style
Cheese spread (scant 1/2 cup)

Instructions
In a large saucepan
Cook ground beef, green pepper,
And onion until beef is tender.
Drain fat from pan.
Stir in milk, soup/dip, corn,
Tomatoand cheese spread.
Cook and stir over medium heat
About 5 minutes
Or until heated through.

Serve with tortilla chips for dipping.

Avocado Cream Terrine

Ingredients:
2 ripe avocados
4 tbsp cold water
2 tsp vegetarian gelatin
1 tbsp lemon juice
4 tbsp mayonnaise
2/3 cup thick yogurt
2/3 cup light cream
salt and pepper
mixed salad greens, to serve
cucumberslices
nasturtium flowers
1 taps lemon juice

Instructions:
Peel the avocados
and remove the pits.
Put in a blender
of food processor,
or a large bowl, with the water,
vegetarian gelatin, lemon juice,
mayonnaise, yogurt,
cream and seasoning.
Process for about 10-15 seconds,
or beat by hand until smooth.
Transfer the mixture
to small saucepan and heat gently,
stirringconstantly,
until just boiling.
Pour the mixture into a
3 1/2 cup plastic food storage box
or terrine.
Allow to cool and set,
and then refrigerate until chilled-
about 1 1/2-2 hours.
Turn the mixture out of its
container and cut into neat slices.
Arrange a bed of salad greens
on 6 serving plates.
Place a slice of avocado terrine
on top and garnish with
cucumber slices andnasturtium flowers.

Soups and cream

Cream of Mushroom Soup |

ingredientsButter for frying
1 small onion, peeled and finely chopped
1/4 kg (1/2 lb) mushrooms, cleaned and finely chopped
2 tablespoons spoons flour
1 1/4 litre (2 pints) chicken stock
Salt and freshly ground black pepper
Pinch of grated nutmeg
1 bay leaf

To finish:
150 - 300 ml (1/4 - 1/2 pint) fresh singlecream
Chopped fresh parsleyInstructions1. Melt a knob of butter in a saucepan. Add the onion and mushrooms, cover and cook gently for 5 minutes. Stir in the flour and continue cooking for a further 2 minutes, stirring constantly.

2. Gradually add the chicken stock and bring to the boil, stirring. Add the seasonings. Lower the heat, half cover and simmer gently for 20 minutes.

3. Beforeserving, remove the bay leaf and adjust seasoning. Stir in cream to taste and top each bowl of soup with a good sprinkling of parsley. |
Tomato Soup |

ingredients25 g (1 oz) margarine
1 small carrot, diced
2 celery stalks, diced
1 onion, chopped
1 lb (450 g) tomatoes, quartered
1 bouquet garni
salt
pepper
1 teaspoon sugar
2 cloves
1 pint (600 ml) boiling water or stock
3 tbls (25 g) 1oz flour
2 tablespoons cold milk
chopped parsley to garnishInstructions1. Melt the margarine in a saucepan and fry the carrot, celery and onion until softened.
2. Add the tomatoes, bouquet garni, salt, pepper, sugar, cloves and water or stock and bring to the boil.
3. Cover and simmer for 20 minutes or until all the vegetables are tender.
4. Sieve the soup and return it to the pan.
5.Dissolve the flour in the milk and add to the soup.
6. Bring to the boil, stirring, and simmer for 15 minutes, stirring frequently.
7. Serve sprinkled with parsley. |

Children
Homemade Oreo Cookies
ingredients:
For cookies:
160 g of flour.
95 g of pure cocoa powder.
1/2 teaspoon baking.
A pinch of salt.
70 g of melted butter
100 g of brown sugar.
1 egg size L...