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

strawberry cheese dip

ingreadients

1/4 lb cream cheese, softend
1/2 cup sour cream
1/2 cup pureed fresh strawberries
2 tbsp packed brown sugar
1 tbsp lemon juice
fresh fruit chunks

cook

1. in blender, combine all ingreadients untill  blended
2. pour into serving dish and serve chilled
3. drop fresh fruit chunk of fresh fruit to serve
4. makes about 1 to 1/2 cups

lime and brown sugar syrup

ingredeants

2 1/2 cups water
zest and juice of 2 limes
1/2 cup soft brown sugar

cook

1. put all ingreadeants in a hot nonstick pan and cook for 5 to 10 minutes

caramel toffee

ingreadiants

11/2 white sugar
3/4 water
3 tbsp sesemis seeds

cook

boil for 5 to 10 minutes

smores

ingrediants:

2 packs of jersey milk chocolate
a pack of marshmelows
a box of gram crackers

cook:

1. rost marshmelow til golden
2. grab a square of chocolate and 2 gram crackers
3. put togeather

enjoy

grilled vegetibles

dad's homeade ribs

fried egg sandwich

1/2 eggs
2 peaces of toast
butter or margerin

meathod:

1. melt butter in a pan
2. crack and wisk egg in a bowl
3. pour into pan
4. cook till golden
5. put on toast
6. enjoy

oysters with pink grapefruit

ingredients

1 pealed grapefruit
oysters

cook

1.juice a bit of the of the grapefruit
2.tak the meat of the membrain of the grapefruit and cut in  half
3.add cracked peper, chives and water
4. put the grapefruit in the opened oysers

vegan chocolate lava cake

sauce

1 cup vegan chocolate
1 cup home made caramel
1/4 rice milk

cake

3 part flour to 1 part chocolate
part 1 sugar to 1/2 part water
if wanted 1 small bag of pop rocks

bake

1.take the flour and mix till thickening occurs
2.mix the water and sugar till they start to have a different appeal then add more sugar without water until turns in to a kind of glaze
3.take batter and make into a volcano shape but before ad the pop rocks in the batter
4.melt the vegan chocolate over boiling hot water until meting occurs
5.take the chocolate of the boiling water and mix in the caramel
6. pour in the rice milk to the mixture and stir for 1 minute
7. start baking the batter at 450 degrees Fahrenheit
8. put the sauce in fridge
9.after 1 hour of baking  take out of the oven and let cool down and heat up the chocolate sauce before you serve

spicy pickles

seads from 2 jalapeno pepers
25 pickles
3 sprigs of dill

cook

1. skin the pickles
2. cut half way though the pickles then sliver 1/4 of the way though
3. add the seeds as many as you want per picklein the sliver
4. garnish with dill sprigs

pizza dough/ la pasta da pizza

Pizza Dough


1 1/2 cups warm water  (100 F-110 F)
1 package (1/4 ounce) active dry yeast
3 level cups unbleached all purpose flour
1/2 level tablespoon salt
1 tablespoon extra virgin olive oil
extra flour for kneading
extra olive oil for the bowl


On you Mark.....
- Measure 1/4 cup of the warm water into a small bowl. Make sure the water is not too hot, which will stop the yeast from becoming active, or too cool, which will keep it from starting. Use a kitchen thermometer or run the water over your fingers for a few seconds to make sure it is just warm.

- Sprinklethe package of yeast over the water, give it a stir, and then cover it.

-The water and yeast combination will need 10 minutes to become active. You will know the yeast is active if after 10 minutes soft bubbles appear on the surface of the water. If the bubbles do not appear, you'll need to start over with a new package of yeast and fresh water.

Get Set......


-Place 3 cups flour in a large bowl and sprinkle the salt over the flour.

-With a spoon make a well in the center of the flour. Pour the active yeast and water into the well. Mix with a fork until a wet paste forms.

-Combine the remaining 1 cup warm water and 1 tablespoon olive oil. Pour into the bowl and mix all the ingredients together. You should mow have a soft dough.

-Sprinkle a tablespoon of flour on a clean work surface. Sprinkle extra flour on you hands to keep the dough from sticking to them. Remove the dough from bowl and place it on the work surface.

-Begin kneading by pressing the dough away from you with the palms of your hand then folding it in half. Pick it up and give it a turn to the right or left. Work the dough over and over for 5 to 6 minutes, repeating that same action. Be sure to keep turning the dough in the same direction. It will be sticky in the beginning, but don't worry.

-From time to time, give the dough a few punches to get the air out. Knead until it is smooth and springy, Now it is ready for a rest.

- Drizzle a small amount of olive oil into a clean bowl and place the dough on top of it. Give the ball of dough a few spins and turn it over to lightly coat it with the oil.

- Cover with a sheet of plastic wrap and a couple of heavy, clean kitchen towels.

- Place the dough in a warm, draft-free spot where it can rise undisturbed for 1 1/2 hours, or until it doubles in size.


Cook.......

_to Make the dough into pizza, follow the recipe on following page

-To make the dough into bread: Sprinkle a little flour on your hands. Pull the dough out of the bowl and punch it down to remove air. Knead again for 4 to 6 minutes on a lightly floured work surface.

- Shape the dough to fit into a lightly oiled 8 1/2 x 4 1/2 inch bread pan. Brush the top with a little olive oil.

-Cover with plastic wrap or wax paper and heavy, clean kitchen towels. Let the bread rise again in a warm, draft-free spot for 1 hour.

- Preheat the oven to 375 F.

- Bake for 50 to 60 minutes.

-Remove the bread from the oven and let it cool for a few minutes. Using clean hot pads, Carefully tip the pan over and remove the bread. The bread will make a hollow sound when you tap it and that means it's done. If it's not done, return it to the bread pan and bake another 5 to 10 minutes.

peanut butter and almond butter sandwich

ingradients:
2 peices of tosted bread
a jar of almond butter
a jar of peanut buter
method:
1. spread the peanut buter on one peace of tosted bread
2. do the same only with the almond butter and the other peace of tosted bread

tofu salad

ingredeants:

3 cups tofu
4 peices of iceberge lettes
1 red tomato
1 portabela mushroom
a handfull of cherry tomatos


method: start: wash every thing
1.if stuck together seperate tofu in to 3 cm by 3 cm squeres
2.cut the iceberg lettes in to what ever size you want
3.dice the red tomato
4.cut thin  stips of the portobello mushroom
5.spead around the cherry tomatos in the bowl