Question

Es urgente necesito una receta en ingles con cuantificadores y condicionales que sea corta

Answer 1

a me la an pedido en el colegio

4e413b4a5ad7eddbace922e02d3402bf.docx

Answer 2

me la pidieron en el cole para hacer en un evento que hubo espero que te sirva
Heat a large cast iron skillet or griddle on medium high to high heat. Place a flour tortilla in the center of the skillet. When the tortillas begins to puff up or form air bubbles, flip it and turn the heat down to medium low. Pierce the air bubbles with a knife tip or the tines of a fork to deflate them a bit. Sprinkle the top of the tortilla with a thin layer of grated mozzarella cheese. Once the cheese is about half-way melted, spoon on a thin layer of tomato sauce, using the back of the spoon to spread over the cheese. Sprinkle the top of the tomato sauce with a little more cheese. Once the edges of the tortilla are browning, indicating that the bottom of the tortilla is getting nice and brown, remove the pan from the heat. Cover the top of the pan with a cover for about a minute or so, so the cheese on top can melt with the residual heat from the pan. Sprinkle with fresh sliced basil. Remove to a plate and cut with a pizza cutting wheel or sharp knife. Serve immediately. .......................................... "Blueberry Buttermilk Pancakes" ♥2 cups all purpose flour ♥1/2 teaspoon salt ♥1/2 teaspoon baking powder ♥1/2 teaspoon baking soda ♥2 Tbsp sugar Other ingredients: ♥2 large eggs ♥1/2 cup buttermilk ♥1 cup milk ♥3 Tbsp warm melted butter ♥1 cup blueberries ♥Butter or vegetable oil
Whisk together the dry ingredients in a large bowl. In a separate bowl, whisk the eggs, then whisk in the milk, and buttermilk. Pour the wet ingredients into the dry ingredients and combine, using a wooden spoon. Mix only until the batter just comes together. Stir in the melted butter. Do not over-mix! The mixture should be a little lumpy. Lumpy is good. Lumpy batter means fluffy pancakes. Fold in the blueberries (or wait to add them once the batter has already been poured on the griddle - this will keep them from bleeding). Heat a flat cast iron surface—griddle or large pan—to medium heat. Oil the pan with either a little butter or vegetable oil. Ladle the pancake batter onto the griddle to the desired size (a quarter-cup measure works well for this), anywhere from 4 to 6 inches wide. When air bubbles start to bubble up to the surface at the center of the pancakes (about 2-3 minutes), use a flat metal spatula to flip them over. After a minute, peak under one for doneness. When golden or darker golden brown, they are done. Note that cooking the second side takes only about half as long as the first side. And the second side doesn't brown as evenly as the first side. Continue to make the batches of pancakes, putting a little oil or butter on the pan before each batch so the pancakes don't stick. Serve immediately with butter and maple syrup.