Hola por favor necesito ayuda en el colegio me mandaron llevar escritas dos recetas dulces y dos saladas en ingles. Me pueden ayudar? Gracias
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Hot cakes.
Ingredients
½ cup cornmeal
1 tablespoon sugar
½ teaspoon salt
1 cup boiling water
2 eggs, separated
1 cup flour
1 tablespoon baking powder
1 cup milk
¼ cup peanut, vegetable or corn oil
Preparation
Combine the cornmeal, sugar and salt in a saucepan.
Pour boiling water over, stirring constantly with a whisk.
Cook, stirring, about two minutes and let cool.
Add the egg yolks.
Sift together the flour and baking powder and stir it into the batter.
Add the milk and oil.
Beat the egg whites until stiff and fold them in.
Lightly oil a griddle.
Ladle about a third of a cup of the batter for each pancake.
Cook until browned on one side.
Turn and cook on the other side.
Continue until all the batter is used.
Serve with syrup, preserves, jams or jellies.
Pumpkin Maple MuffinsIngredients
½ cup/114 grams (1 stick) unsalted butter
1 cup/145 grams all-purpose flour
1 cup/140 grams whole-wheat flour (or 1 cup/145 grams all-purpose flour)
2 teaspoons baking powder
1 teaspoon baking soda
1 ¼ teaspoon kosher salt
2 teaspoons ground cinnamon
1 teaspoon ground ginger
½ teaspoon ground turmeric
¼ teaspoon ground nutmeg
1 ½ cups/355 grams pumpkin purée (about 1 15-ounce can)
3 large eggs
1 cup/200 grams light brown sugar
⅔ cup/150 milliliters maple syrup
Preparation
Heat oven to 350 degrees.Spray muffin molds with nonstick spray or line them with paper liners.Heat butter in a small saucepan over medium heat. Cook, swirling occasionally, until the butter has melted, foamed and started to brown, about 5 minutes. Use a whisk to scrape up any browned bits at the bottom of the pot. Remove from heat and set aside.In a medium bowl, whisk together flours, baking powder, baking soda, salt, cinnamon, ginger, turmeric and nutmeg.In a large bowl, whisk together pumpkin, eggs, brown sugar and maple syrup until totally smooth. Whisk in dry ingredients, followed by browned butter.Divide among prepared muffin tins and bake until the tops are puffed and spring back slightly when pressed, 20 to 25 minutes.
Modern Chicken PotpieIngredients
1 tablespoon vegetable oil1 garlic clove, peeled and smashed6 ounces bacon or pancetta, preferably thick-cut, sliced into strips1 medium onion, chopped8 ounces mushrooms, such as button or cremini, thickly sliced¼ cup all-purpose flour1 teaspoon dried thyme½ teaspoon paprika1 pound boneless chicken thighs, cut into bite-size pieces2 tablespoons butter2 ½ cups rich chicken stock¼ cup Marsala, Madeira or sherry1 tablespoon sherry vinegar2 tablespoons finely chopped parsley, more for garnish1 9-inch pie crust, chilled, or 1 sheet puff pastry1 egg, beaten with 1 tablespoon water
Preparation
Heat oil and garlic together over low heat. When it sizzles, add bacon and onions and cook, stirring often, until fat is rendered and bacon is golden brown. Adjust the heat so the bacon slowly gives up its fat. Remove garlic clove and add mushrooms. Cook, stirring, until mushrooms are browned and slightly softened.In a sealable plastic bag, combine flour, thyme, paprika, 2 large pinches salt and 1 large pinch pepper. Add chicken and shake well to coat.In the skillet with the bacon and mushrooms, add butter and melt over medium heat. Add chicken pieces and any flour that remains in the bag. Cook, stirring, until chicken pieces are golden and the flour on the bottom of the pan is browned. Pour in stock, Marsala and vinegar. Scrape bottom of pan, and let simmer about 5 minutes, until thickened. Taste for salt, pepper and vinegar and adjust the seasonings. Turn off heat and stir in parsley.Heat oven to 400 degrees.Transfer chicken and sauce to 9-inch round pie dish or 8-inch square baking dish. Roll out pie crust to desired shape and size. Drape crust over filling, making a few slits or decorative holes on top. Tuck edges down around filling and brush crust with egg wash. If the dish is piled high with filling, place on a baking sheet to catch any overflow before transferring to oven.Bake until crust is browned and filling is bubbling, 20 to 30 minutes.Let cool slightly, at least 10 minutes, before serving with a big spoon. If desired, garnish each serving with parsley.
Ingredients
½ cup cornmeal
1 tablespoon sugar
½ teaspoon salt
1 cup boiling water
2 eggs, separated
1 cup flour
1 tablespoon baking powder
1 cup milk
¼ cup peanut, vegetable or corn oil
Preparation
Combine the cornmeal, sugar and salt in a saucepan.
Pour boiling water over, stirring constantly with a whisk.
Cook, stirring, about two minutes and let cool.
Add the egg yolks.
Sift together the flour and baking powder and stir it into the batter.
Add the milk and oil.
Beat the egg whites until stiff and fold them in.
Lightly oil a griddle.
Ladle about a third of a cup of the batter for each pancake.
Cook until browned on one side.
Turn and cook on the other side.
Continue until all the batter is used.
Serve with syrup, preserves, jams or jellies.
Pumpkin Maple MuffinsIngredients
½ cup/114 grams (1 stick) unsalted butter
1 cup/145 grams all-purpose flour
1 cup/140 grams whole-wheat flour (or 1 cup/145 grams all-purpose flour)
2 teaspoons baking powder
1 teaspoon baking soda
1 ¼ teaspoon kosher salt
2 teaspoons ground cinnamon
1 teaspoon ground ginger
½ teaspoon ground turmeric
¼ teaspoon ground nutmeg
1 ½ cups/355 grams pumpkin purée (about 1 15-ounce can)
3 large eggs
1 cup/200 grams light brown sugar
⅔ cup/150 milliliters maple syrup
Preparation
Heat oven to 350 degrees.Spray muffin molds with nonstick spray or line them with paper liners.Heat butter in a small saucepan over medium heat. Cook, swirling occasionally, until the butter has melted, foamed and started to brown, about 5 minutes. Use a whisk to scrape up any browned bits at the bottom of the pot. Remove from heat and set aside.In a medium bowl, whisk together flours, baking powder, baking soda, salt, cinnamon, ginger, turmeric and nutmeg.In a large bowl, whisk together pumpkin, eggs, brown sugar and maple syrup until totally smooth. Whisk in dry ingredients, followed by browned butter.Divide among prepared muffin tins and bake until the tops are puffed and spring back slightly when pressed, 20 to 25 minutes.
Modern Chicken PotpieIngredients
1 tablespoon vegetable oil1 garlic clove, peeled and smashed6 ounces bacon or pancetta, preferably thick-cut, sliced into strips1 medium onion, chopped8 ounces mushrooms, such as button or cremini, thickly sliced¼ cup all-purpose flour1 teaspoon dried thyme½ teaspoon paprika1 pound boneless chicken thighs, cut into bite-size pieces2 tablespoons butter2 ½ cups rich chicken stock¼ cup Marsala, Madeira or sherry1 tablespoon sherry vinegar2 tablespoons finely chopped parsley, more for garnish1 9-inch pie crust, chilled, or 1 sheet puff pastry1 egg, beaten with 1 tablespoon water
Preparation
Heat oil and garlic together over low heat. When it sizzles, add bacon and onions and cook, stirring often, until fat is rendered and bacon is golden brown. Adjust the heat so the bacon slowly gives up its fat. Remove garlic clove and add mushrooms. Cook, stirring, until mushrooms are browned and slightly softened.In a sealable plastic bag, combine flour, thyme, paprika, 2 large pinches salt and 1 large pinch pepper. Add chicken and shake well to coat.In the skillet with the bacon and mushrooms, add butter and melt over medium heat. Add chicken pieces and any flour that remains in the bag. Cook, stirring, until chicken pieces are golden and the flour on the bottom of the pan is browned. Pour in stock, Marsala and vinegar. Scrape bottom of pan, and let simmer about 5 minutes, until thickened. Taste for salt, pepper and vinegar and adjust the seasonings. Turn off heat and stir in parsley.Heat oven to 400 degrees.Transfer chicken and sauce to 9-inch round pie dish or 8-inch square baking dish. Roll out pie crust to desired shape and size. Drape crust over filling, making a few slits or decorative holes on top. Tuck edges down around filling and brush crust with egg wash. If the dish is piled high with filling, place on a baking sheet to catch any overflow before transferring to oven.Bake until crust is browned and filling is bubbling, 20 to 30 minutes.Let cool slightly, at least 10 minutes, before serving with a big spoon. If desired, garnish each serving with parsley.
½ cup white bread crumbs, lightly toasted
⅔ cups shredded Gruyère cheese
¼ cup pine nuts, toasted
¼ teaspoon ground nutmeg
¼ teaspoon red pepper flakes
¼ cup heavy cream
1 tablespoon olive oil
⅔ cups shredded Gruyère cheese
¼ cup pine nuts, toasted
¼ teaspoon ground nutmeg
¼ teaspoon red pepper flakes
¼ cup heavy cream
1 tablespoon olive oil
Preparation
Heat the oven to 350 degrees. Wash the pumpkins. With a small, sharp knife, remove the tops as if for a jack-o'-lantern. Scoop out the seeds and stringy insides with a spoon, leaving the flesh intact. Rinse, then rub with a pinch of salt and a few grinds of pepper.
Heat the oven to 350 degrees. Wash the pumpkins. With a small, sharp knife, remove the tops as if for a jack-o'-lantern. Scoop out the seeds and stringy insides with a spoon, leaving the flesh intact. Rinse, then rub with a pinch of salt and a few grinds of pepper.
Melt the butter in a sauté pan over medium heat, then add the scallions and cook for a few minutes. Add the garlic and sauté for another minute or so, until fragrant. Add the kale and cook until it just wilts, about 3 or 4 minutes. Remove from heat, stir in the lemon juice and transfer to a bowl. Add the bread crumbs, cheese, pine nuts, nutmeg, red pepper flakes, 1/4 teaspoon salt and 1/8 teaspoon black peppers. Mix well, then stir in the cream.
Divide the filling into the pumpkins and replace the tops. Rub a baking dish with olive oil and arrange the filled pumpkins in the dish.
Bake for 1 hour, watching to make sure the tops don’t brown too much. Test the pumpkins by piercing with a fork. If the skin doesn’t pierce easily, remove the tops and bake for another 15 to 20 minutes. Replace the tops and serve hot.
Bake for 1 hour, watching to make sure the tops don’t brown too much. Test the pumpkins by piercing with a fork. If the skin doesn’t pierce easily, remove the tops and bake for another 15 to 20 minutes. Replace the tops and serve hot.
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6 mini-pumpkins, preferably the white variety
¼ teaspoon salt and 1/8 teaspoon ground black pepper, plus more to prepare the shells
2 tablespoons butter
2 scallions (about 1/3 cup), chopped
1 large garlic clove, finely chopped
4 cups baby kale or stemmed and roughly chopped lacinato kale (about 4 ounces)
1 teaspoon fresh lemon juice