asparagus paste

ingredients:

grilled asparagus

cook:

take grilled asparagus and cut up into 1 inch lengths. chop and squish till paste.
enjoy

cheespasto

ingredients:

40 crackers
antipasto
freshly melted cheese

cook:

lay out the 40 crackers on trays. in a bowl mix the melted cheese and the some antipasto. once mixed place on crackers

enjoy

asparagus dip

have a picky kid, they will eat this delicious dip

ingredients
1 1/2 cups of fresh made asparagus paste
1/2 of a lemon
salt
pepper
2 basil leaves
3 mint leaves
1 sprig thyme
2 sprig rosemary
parsnip cubes

cook:

take your asparagus paste and parsnip cubes and put in bowl. get a grinder to grind the rosemary, thyme, mint, and basil. place the crushed herbs to the bowl with the asparagus paste in it. mix them together and add freshly cracked pepper and salt. zest and juice the lemon in to the asparagus mixture. stir then refrigerate it over night. serve warm

chef spices and herbs

cayenne
salt
pepper
cumin
dill
jalapeno seeds
curry spice
basil
crab and shrimp boil
tex mex
sesame seeds
fennel seeds
coriander
thyme
nutmeg
ginger
cinnamon
turmeric
cajun
chinese five spices
rosemary

special salad

ingredients:
4 cucumbers
2 tomatoes
1 lemon
cracked pepper
cracked salt

cook:
take a bowl and take the zest off the the lemon and make sure that it goes into the bowl. then juice the lemon into the same bowl. mix them together until they are looking like it is one. afterwards crack some pepper in to the bowl as well as salt. in another bowl put in diced cucumbers and round tomato slices.drizzle the mixture over top of the salad.

bon appaite

chef utencils

i know it is a little bit late but it can still help

utencils:

frying pan
skilet
spatula
egg beater
mixer
can opener
scissers
knifes
tongs
ketle
straner
spoons
forks
butter knifes
brush
bowls
pots
botle opener
choping block
salad mixers
grader
potato masher
mesuring cups
mesuring spoons
wisc
garlic masher
spice bowl with Spice masher
plater
sauce bowl
pepper grinder
salt grinder

hoi sin and ginger sauce

ingreadeants

2 tsp peanut oil
1 tsp fresh ginger puree
2 cloves garlic, peeled and crust
6 tbsp hoi sin sauce
3 tbsp rice wine of dry sherry
1 tbsp light soy sauce

cook

1. heat oil in a pan
2. add ginger puree ad garlic
3. fry gently for 2 minutes
4. stir in hoi sin sauce, rice wine and soy sauce untill evenly blended