Welcome

Sandiwch

Ingredients

• Peanut Butter
• Bread
• Jam
• Knife
• Milk
• Cup

Steps to Do

1. Toast bread. Pour milk in cup at this time.
2. Put peanut butter on bread.
3. Put jam on bread.
4. Fold bread in half.
5. Eat

Meat

Ingredients


1. How large is the cut of meat
2. How long do you need to cook it
3. What can you add to the liquid to flavor the meat as it cooks
4. Do you have proper cooking equipment to get it to the temperature it needs.




Slow cooking meat is one way to do this. I recommend that you flavor your liquids with chopped onion, celery, carrots, and spices, such as salt, pepper, thyme or rosemary etc. Instead of water, consider a broth, such as chicken or beef or even vegetable. Or, add a can of tomatos, or saurkraut (the acid factor) and brown sugar and chopped pear or apple

Espageutis

Ingredients:

spaghetti

- water

- salt

- cooking oil

- strainer

- a pot (optional large

Procedue:

Cook the Spaghetti Noodles

Fill a large stock pot with cold water. Place it on the stove and heat the water to boiling. Once the water boils rapidly, reduce the heat to medium-high and add the spaghetti noodles. Approximately two ounces of dry spaghetti noodles equals one serving of cooked spaghetti. Figure the amount of dry spaghetti noodles you need to prepare according to how many people you are serving. For best results, cook a little extra to allow for second helpings.

A spaghetti measuring tool can be helpful in determining how much dry spaghetti to cook. The tool has round openings that are labeled according to servings. Dry spaghetti noodles are inserted into the hole that corresponds to the number of servings desired, so the correct amount of spaghetti noodles can be determined prior to cooking

Hot Dog

Ingredients

1 slice of bread
2 tsp. of ketcup
1 hot dog
boiling water
chese
onion
relish,optional

step 1: put the hot dog on the stove with boiled water
step 2: when you see it is nice and hot you take it out.
step 3: put it on the bread.
step 4: then you put ketcup on the hot dog.
step5: you could put chese,onion,or relish.
step6: you could put alot or a little.
step7: you can eat it !

Pancakes

Ingredients
2 cups all-purpose flour
2 ½ tsp baking powder
½ tsp salt
1 egg, beaten lightly
1 ½ cups milk
2 tbsp butter, melted

Sift together first three ingredients (to prevent lumps). In a separate bowl, mix egg and milk, then add it to flour mix, stirring until just smooth. Then stir in butter. If you want to mix it up, throw in blueberries, a tiny dice of apple, or bits of banana. Grease a griddle or nonstick pan with cooking spray or a little vegetable oil. Heat pan on medium for about ten minutes. Pour batter to form pancakes of whatever size you like. Cook first side until bubbles form on top, about three minutes; then flip and cook other side until it, too, is brown, about two minutes. Serve immediately with butter and syrup or hold briefly in warm oven. Serves four.

Egg Omelette

Ingredients


2 Eggs
1/4 the onion (finely chopped)
1-2 green chilies (finely chopped)
1/4th tomato (chopped), optional
2 tbsp chopped coriander leaves
Salt To Taste
1/4th tsp red chili powder or to taste
1 tbsp milk
Oil to fry

Beat the eggs and add milk, chopped onions, tomatoes, green chilies, coriander, salt & chili powder.

Beat the mixture until foamed.

Heat oil in a frying pan and add the mixture. Cook over low heat till mixture is firm and flip it and fry the other side.

Serve hot with bread or Paratha.

Pizza

Ingredients

• 3/4 Cup - Warm Water (not hot!)
• 1 Tbsp. - Sugar
• 1 Envelope - Active Dry Yeast (not the quick kind)
• 1 Tsp. - Salt
• 2 Tbsp. - Olive Oil
• 2 Cups - Flour 

1. First, it is important to mention that the measurements above are approximate. The most important measurement is the water, because it will determine the volume of the dough you want to make. I have found that 3/4 cup of water results in a single large pizza without fail; however, the amount of flour that goes into the water is around 2 cups - sometimes less, most of the time a little more.
2. Combine the water, sugar, and yeast packet in a large (large!) bowl. Allow the yeast to "proof" (show that it is alive) by letting it sit for 10 minutes. If you see a tan-colored foam form at the top, you're in business. If not, go back to the store and buy some fresh yeast... there is no point in continuing.
3. Next, add one cup of flour - and, using a whisk, large fork, or hard spatula, thoroughly combine the mixture.
4. At this point, you may stop and let the mixture rest for a period of time. The mixture should be fairly liquid and is called poolish. The longer you let the poolish sit, the more flavor your dough will acquire. I usually am pressed for time and let it sit for half an hour or so. It is entirely optional to do so, and if you want, you can continue on to the next step.
5. Now, add the salt and the olive oil. Continue by adding the remaining flour, in small (about 1/4 cup) amounts. Incorporate each portion before continuing. It is better to ease up to the right amount of flour than to put too much in and have to add water. You will soon have to put aside the whisk or spoon and begin using your hands to knead the dough.
6. After you have added all of the flour, the kneading begins. To knead, use your hands to fold the dough ball in half over and over. Use your palm to smash the ball together, then fold it in half and smash it together again. If the ball becomes sticky, add a little more flour. The ball should not stick to the side of the bowl, but it should not be dry and cracking, either. If you want, you can watch a video of me kneading dough to get an idea of what to do.
7. Once you have kneaded the dough for about 15 minutes, drizzle a little oil over it and place it in a new, clean bowl. Spread the oil over it by using your hands. Cover this bowl with plastic wrap or a wet towel, and place it in a warm place (such as an unlit oven or sunny countertop). The dough will now rise as the yeast produces carbon dioxide; this and the alcohols produced by the yeast will improve the texture, flavor, and elasticity of the dough. You will need to leave the dough in this place until it nearly doubles in size, which should be about 40 minutes to an hour.
8. After your dough ball has doubled in size, punch it down (my favorite part) and take it out of the bowl. Pick up the ball and fold the edges underneath several times with your hands. You now have enough dough for one large (18" - 20" diameter) pizza or two small pizzas.
9. At this point, my advice is to cover the dough with plastic wrap or a damp towel and chill it for at least an hour in a refrigerator. You'll find that cold dough is much easier to work with. If you have time, chill the dough in the refrigerator overnight - the dough will taste much better if the yeast is allowed to ferment for a longer period of time in a cool environment.

Rice

Ingredients:

• 4 cups water
• 2 cups uncooked white rice

Preparation:

In a medium saucepan, bring 4 cups of water to boil. Add rice, stir with a fork to ensure rice is level and and covered in water.

Cover and reduce heat to low and allow to simmer for about 20 minutes.

Arepa

Ingredients:

 A cup of hot water

2 pieces of batter

Flour of Dona arepa

First of all we take the flour and the batter then you start to mix them. Then you start to casting the water into the mass while you are mixing the flour and the batter. at finally you take out the mass and start making the form of the arepa like in a circle. And to conclude you start grilling the mass. I hope you learn how to make a arepa

Hamburger

Ingredients:

Meet
2 breads
Sauces
Lettuce
Tomato
Cheese

First of all you take the meet and start to grilling it. Then when the meet is roast you put it over one piece of bread then you put the cheese over the meet then the tomato, then the lettuce at finally the sauces and to conclude the sauces