BAKED GARLIC CHICKEN RECIPE

Ingredients:

3 to 4 pound whole roasting chicken

salt and pepper

40 cloves garlic, peeled

2 tablespoons of olive oil

1/2 cup chicken stock

Directions:

Preheat the oven to 350 F.

Sprinkle the inside of the chicken with salt and pepper. Stuff garlic cloves into the cavity.
Tie legs together. Tuck wing tips behind chickens back.

Place chicken, breast side up, on a greased wire rack in a roasting pan. Brush chicken with
oil. Pour stock into pan.

Roast chicken at 350 F for 25 minutes per pound (1 1/4 to 1 3/4 hours for an average
bird), basting often with juices and stock from the pan.

Transfer chicken to a serving platter. Discard string. Remove garlic cloves and mash.
Garlic cloves can be spread on the chicken or on toasted rounds of French or Italian bread
for an extra treat.

Makes 4-6 servings

BEEF POT ROAST RECIPE

Ingredients:

3 to 4 pound beef roast

1 tablespoon flour

1 teaspoon salt

dash of black pepper

pinch of ginger

1 to 2 tablespoons oil

1 large onion, sliced

1 clove garlic

2 stalks celery, cut into large pieces

piece of green pepper

1 tomato, cut into chunks

2 carrots, cut into large chunks

small piece of yellow turnip (or rutabaga)

1/4 cup water

1/4 wine or sherry

Directions:

Wipe the meat with a paper towel to dry it. Mix together the flour, salt, pepper and
ginger. Rub mixture on all sides of the meat.

Heat the oil in a heavy roasting pot. Brown the meat on all sides. Place the vegetables
around the roast. Pour water and wine or sherry over the roast. Place lid on the pot and
simmer on the stovetop for about 3 hours. This pot roast can also be baked in the oven at a
medium heat (about 350F) for the same length of time.
For the gravy:

1 heaping tablespoon flour

1 to 2 cups water
Remove meat. To the essence in the pan add the heaping tablespoon of flour plus the water. Cook,
stirring often, until thick. Strain the gravy (including the vegetables)) through a sieve. Makes a
most delicious gravy.
Variation:
If you dont want to use sherry or wine to flavor the pot roast, substitute an equal amount of
beef broth.

WATERMELON STRAWBERRY SOUP

Ingredients:

4 cups watermelon chunks

1 pint strawberries

1/2 cup yogurt

1 lemon (or 2-3 tablespoons lemon juice)

2 tablespoons sugar

fresh mint (optional)

Directions:

Hull the strawberries. Peel and seed watermelon, cut into thumb sized chunks.

Put watermelon and sugar into a blender and blend until smooth. Pour mixture into chilled
bowl.

Juice the lemon. Blend strawberries in the blender and slowly add yogurt and lemon juice
while blending. Pour into bowl with watermelon and stir well. Put into the fridge for at least 2
hours. Use the fresh mint to garnish.

Serve ice-cold.

Makes 6 servings.

CHICKEN SALAD RECIPE

Ingredients:

1/4 cup mayonnaise

1/4 cup sour cream

1 tablespoon honey mustard

1 tablespoon white vinegar

1 tablespoon frozen orange juice concentrate (optional)

4 cups cooked chicken breast, diced

1 cup celery, diced

1 large apple, unpeeled, cored and chopped

1/3 cup dried cranberries, chopped

3 to 4 green onions, chopped

1/3 cup pecans, chopped

1/4 cup fresh parsley, chopped

salt & pepper to taste

Directions:

Toast pecans in a 250F oven. Watch carefully to make sure they do not burn. Set aside to
let cool.

In a small bowl combine mayonnaise, sour cream, mustard, vinegar, orange juice, salt and
pepper. Stir well to mix together. Cover and refrigerate until ready to use.

In a large bowl toss together chicken, celery, apple, cranberries, onions, pecans and
parsley. Add the dressing and mix together well.

Cover and refrigerate for 2 hours before serving to allow those wonderful flavors to meld.

Serves 6

SPECIAL SPICY FRIED RICE

Ingredients:
o two plates of rice
o two tablespoons of vegetable oil
o three hot chilies which has been cut
o one egg
o enough salt
o two cloves of garlic
o tomatoes sauce
o one leek
o enough pepper based on your palate
o three cloves of onion
o additional: chicken, lobster, the slash of cucumber, and of course the slash of chilies
Procedures:
o Prepare the frying pan or Teflon and pour vegetable oil to it, and heat it.
o Add chilies, garlics, onions which have been sublimated and cook until smell fragrant cuisine.
o Add additional ingredients like lobster, chicken and stir until spread evenly.
o Add egg and then scramble it and you can add rice and then stir again until all ingredients
mixed up.
o add tomatoes sauce, pepper and salt as your palate, and stir again.
o fried rice is ready to be served. Dont forget to add the slash of cucumber and chilies as
garnish.
o get ready for your delicious meal!

Pancake

Brown Sauce Pancake

o
o
o

200 grams of cake flour

1 1/2 tablespoons of sugar
1/2 tablespoon of baking powder

1/4 teaspoon of salt

o
2 eggs
o
250 ml of milk
o
30 grams of margarine
o
150 ml of milk
o
35 grams of sugar
o
1/8 teaspoon of salt
o
10 grams of cocoa powder
o
50 grams of cooking chocolate slab
o
1/2 teaspoon of cornstarch dissolved in 1/2 teaspoon water
How to make:
o
Sift flour, sugar, and baking powder. Add the salt. Stir well. Set aside.
o
Mix eggs and milk. Stir well. Pour into flour mixture gradually while stirring.
o
Enter a little melted margarine, stirring gently.
o
Pour a small ladle on a flat griddle. Let the origin skinned. Allow to mature.
o
Cook and stir until boiling for the sauce, boiled milk, sugar, salt, cocoa powder. Enter the
cornstarch solution. Stir until bubbling. Turn off the flame. Add cooked brown soupy. Stir until
dissolved.
o
Serve the pancakes with the sauce.
o

RAINBOW CAKE

Ingredients:
1. 10 grams milk powder
2. 100 grams wheat flour
3. 100 grams melted butter
4. 75 grams sugar
5. 5 white eggs
6. 1 tsp. emulsifier / TBM
7. 3 egg yolks
8. 1/4 teaspoon salt
9. Food color: red, orange, yellow, green, blue and purple sufficiently
Topping ingredients:
Colorful mesis, colorful chocolate candy, white butter cream or whip cream, adjusted to your tastes.
How to Make:
1. Whip Mix with sugar add salt and emulsifier until fluffy, turn off the mixer.
2. Pour milk powder and flour which has been sifted and stir.
3. Add the melted butter little by little and stir it well.
4. Divide the dough into six parts in separate containers; give each of dough with different food coloring.
5. Pour the batter into the round pan with a diameter of 22 cm. Grease a baking pan with a thin butter.
6. Bake it for 25 minutes at a temperature of 180 degrees Celsius or until cooked.
7. Do the same on the other dough.
8. Arrange cake with purple on the bottom, rubbed with butter cream or whip cream, then stacked with blue cake. Do
the same with the order of purple, blue, green, yellow, orange and red.
9. Close the entire outside of the cake with butter cream or whip cream.
10. Give topping with colorful meisies, colorful chocolate candy in accordance with your taste
11. Rainbow cake is ready to be served and presented. It will look beautiful when you cut it.

BANANA CAKE

Ingredients:
1. 200 g margarine
2. 150 g fine sugar
3. 5 eggs
4. 1 teaspoon baking powder
5. tsp. vanilla powder
6. 200 g mashed bananas
7. 225 g flour
How to make:
1. Mix margarine and sugar until white (soft), add eggs one by one while it is whipped until
blended. Add powdered vanilla, pour it well.
2. Pour the flour which has been sifted together with the baking powder, whipped with a low
speed mixer until blended. Add mashed banana and shake until all mixed.
3. Put the mixture in a paper cup to full. Bake in oven at a temperature of 1850C until cooked.
Remove and serve it.

CUP CAKE

Ingredients:

4 yolks
125 grams of margarine
3 white eggs
50 grams of refined sugar
20 g cornstarch
120 g cake flour
25 ml of liquid milk
50 ounces of grated cheddar cheese
50 gr sugar
purple, yellow, red, orange, green dye sufficiently

How to Make:
1. Blend margarine and sugar until smooth. Add egg yolks one at a time alternately. Mix flour and
whipped it till blend.
2. Add the remaining flour and cornstarch and liquid milk alternately. Mix it until blend. Set
aside.
3. Whip the white egg until half fluffy half. Add the sugar a little while whipped until fluffy. Add
blended margarine. Stir it well.
4. Add the grated cheddar cheese. Stir it well. Divide the dough into several parts. Give
different colors. Pour batter alternately into large muffin tins that have been lined with paper
cups.
5. Bake in the oven with fire below 190 C for 25 minutes until cooked.

CHEDDAR CAKE

Ingredients:
10 pieces of whole-grain crackers, crushed
4 tablespoons butter, melted
2 tablespoons brown sugar eat
Teaspoon salt
500 g ricotta cheese
250 g cream cheese
2 tablespoons cornstarch
150 grams of refined sugar
5 eggs
1 tablespoon extract vanilla
500 g strawberries, halved
How to make:
o Preheat the oven to 150oC. Prepare a baking sheet disassembly; cover the outside with
aluminum foil.
o Mix the crushed wheat biscuits with butter, brown sugar, and salt until blended. Move to the
bottom of the pan disassembly, tap it until solid. Bake for 10 minutes until creamy. Let the
mixture cool.
o Stir ricotta cheese until smooth with a mixer, add the cream cheese, and stir it again until
smooth. Add corn flour, refined sugar, and the mix it back until really soft.
o In a separate bowl, stir the eggs until smooth, add the vanilla extract, and then mix with the
cheese mixture. Stir until blended.
o Pour the batter into the pan, bake for 50 minutes. Wait the cheesecake become cool
completely, and then moved into the refrigerator and store it for 6 hours.

o Remove from baking dish, and garnish the surface with a strawberry cheesecake.

RAINBOW PUDDING

Material Creating Rainbow Pudding

o 250 gr sugar
o 1 bks Agar white powder
o 1 liter of liquid milk, or other options
o 1 liter of full cream milk Water +
o Milk / chocolate sweetened condensed for topping
o Fruit cocktail for topping (optional)
o Several kinds of fruit paste, to taste
How to Make a Rainbow Pudding
o Mix gelatin powder and sugar into the milk in a saucepan, another option for our liquid milk
is made from plain water mixed with full cream milk.
o Stir so that all the ingredients evenly mixed while heated on the stove over medium heat
until boiling.
o Lift mix gelatin / pudding and divided into several sections, if we use four kinds of pasta
then a mixture of gelatin us for 4 and each give secukupnnya fruit pastes.
o Suppose we use the strawberry paste, pandan, oranges and grapes.
o Take the mold, pour one color / flavor into some mold at once. Let me quickly, enter briefly
into the freezer to help clotting.
o Remove the mold again that we put into the freezer, pour the pudding with different
flavors, enter again briefly to the freezer and repeat for the other color to obtain
multiple layers with different colors.
o If completed, enter it into the refrigerator let the pudding that we make to clot properly.
o For the presentation, remove the pudding from the mold and give the topping fruit cocktail
or other fresh fruit.
o Flush with milk / condensed colkat to look beautiful and add a sweet taste of course.