11a Ratatouille
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This document provides a recipe and instructions for making ratatouille, a French vegetable stew. It lists the ingredients as onions, garlic, aubergine, green peppers, courgettes, chopped tomatoes, oil, and basil. The instructions are to chop and prepare the vegetables, fry the onions and garlic, add the aubergine and peppers and fry further, then add the remaining vegetables and tomatoes and simmer for 20-30 minutes with a lid. Top tips suggest using dried herbs if fresh are unavailable and different vegetable combinations.
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The document provides recipes for grilling vegetables and other foods. A Thai grilled vegetable recipe calls for marinating eggplant, peppers, and other vegetables in a paste of garlic, salt, soy sauce, lime juice, and cilantro. Skewered artichokes and beer-filled grilling onions recipes are also included. A Greek-inspired pizza recipe lists ingredients and instructions for making pizza on the grill. Finally, a recipe details grilling whole sweet onions for one hour to create layered, flavorful onions.
Recetas para natural cook book
This document provides recipes for several dishes:
1) Chard with beans, which involves soaking beans overnight then simmering them with chard, onions, and garlic before mashing bread into the mixture.
2) Lentils with vegetables that are simmered with onions, peppers, carrots, and garlic before combining with sautéed vegetables.
3) Piriñaca, a salad of tomatoes, peppers, and onions mixed with a dressing.
4) Roasted cauliflower with cherry tomatoes that are roasted with garlic and oil then combined with a dijon vinaigrette.
10 delicious dips
This document provides recipes for 10 different dips that are suitable for party appetizers. The dips include artichoke dip, bell pepper dip, cucumber dip, curried yogurt dip, Mexican dip, peanut chili dip, salmon dip, sausage dip, spinach and bacon dip, and spicy tuna dip. Each recipe lists the ingredients and instructions to make the dip. The document concludes by providing a link for more appetizer recipes.
Lou's jambalaya recipe
1) The recipe provides instructions for making a large batch of Lou's jambalaya, which includes sausage, chicken, vegetables, tomatoes, broth, and rice.
2) The ingredients are prepared by cutting the meats and vegetables into small pieces and combining crushed tomatoes, tomato sauce, and parsley in a large bowl.
3) The recipe is then cooked in several steps - first cooking the vegetables and meats, then adding the tomato mixture and broth, bringing it to a boil, adding the rice, and allowing it to simmer until the rice is soft.
4) The jambalaya serves 36 and is enjoyed with French bread.
Kudang fried rabbit
This document provides recipes for several dishes using rabbit as the primary ingredient. It includes instructions for Kudang Fried Rabbit, Rabbit Nuggets, Kentucky Fried Rabbit, Rabbit Pate, Rabbit Terrine, Rabbit Burger, and Rabbit Canelloni. The recipes describe how to joint, marinate, bread, and fry rabbit pieces or grind rabbit meat for dishes like pate or terrine. Side dishes and seasonings are also mentioned.
African Recipe.docx
This document contains recipes for several Moroccan and African inspired dishes. The first recipe is for a Stovetop Moroccan Tagine made with chicken, squash, beans and tomatoes. The second is a Slow Cooker Chicken Marrakesh made with chicken, vegetables and North African spices. Subsequent recipes include B'stilla (a chicken pie), African Sweet Potato and Peanut Soup, Bissara (a split pea soup), and several other chicken, vegetable and bean dishes with ingredients and flavors common in Moroccan and African cuisine. All recipes provide a list of ingredients and instructions for preparation.
Indian Cook Book Design
School project focusing on information layout, design, hierarchy, balance, and original art content created with sketchbook pro.
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11a Ratatouille
- 2. Ingredients 1 onion 1 clove garlic 1 small aubergine 1 green pepper 1 courgette 2 cans chopped tomatoes (800g) 1 x 10ml spoon oil 1 handful fresh basil
- 3. Equipment Chopping board Knife Saucepan Measuring spoons Wooden spoon Can opener
- 9. 2. Fry the onion and garlic in the oil for 5 minutes.
- 10. 3. Add the aubergine and fry for a further 5 minutes.
- 11. 4. Add the pepper, courgette and tomatoes.
- 12. 5. Stir in the torn basil leaves.
- 13. 6. Bring to the boil and then simmer gently, with the lid on the saucepan, for 20 – 30 minutes.
- 15. Top tips Use dried herbs if you do have fresh basil. Use different colour peppers. Go for different vegetables – try adding olives, mushrooms, red onions, peas or beans. Serve with rice, potatoes or bread for a low fat snack.