Orange frappé

Orange frappé

Ingredients:
1/4 c reduced-fat ricotta cheese
1 tsp nonfat dry milk
1 1/2 tsp honey
1/2 tsp orange zest
1/4 c sliced strawberries, fresh, or frozen
loose-pack, partially thawed


Directions:
1. In a small bowl, combine the cheese,
dry  milk, honey, and zest. Stir briskly
until very smooth.
2. Top with the strawberries.

Chicken broccoli bacon quiche

Chicken broccoli bacon quiche

Ingredients:

1 - 9" pie crust
1 - cup of heavy cream
3 - eggs
1 - Teaspoon minced garlic
2 - Tablespoons of lemon juice
1 - cup of shredded cheese ( I used a "casserole blend" of shredded cheese - just use what you like best !
1 - chicken breast
1 - part of a head of broccoli
1 - cup of Hormel Real Bacon Bits ( great taste )
Seasonings - I used Tony's and onion powder

Method:

preheat oven to 350boil 1 chicken breasts ( or a three frozen tenderloins )

• This only takes a few minutes.... chop them up into bite size morsels.and put to the side to cool
• DON'T dump the chicken water !
• Place a couple handfuls of the broccoli florets into the hot water... bring to boil and boil for a few minutes until slightly tender.
• Remove from water and chop
• Beat the eggs
• Add the cream
• Add cheese, garlic, and lemon juice
• Beat
• Add seasonings (onion powder and Tony Chachere's Cajun Seasonings) to taste
• Beat
• Add bacon, chicken, and broccoli
• Stir
• Pour into unbaked pie crust
• Place pie on cookie sheet into oven
• Set timer for 1 hour
• Go take a hot soaking bath

White chicken chili

INGREDIENTS 

* 1/4 Cup olive oil
* 1 medium onion, finely chopped
* 1 can of Rotel
* 1 package of Pioneer Pepper Gravy
* 1 Tablespoon (or more) ground cumin
* 3-4 cans BUSH'S® BEST Great Northern Beans
* 3 Cups of chicken broth
* 3 Cups chopped cooked chicken breast ( or you can use Tyson's Fajita Chicken Strips 
* Shredded Cheese (optional)
* Sour cream (optional)

DIRECTIONS

1. In large skillet, cook onion in oil for 4 minutes or until transparent. 

2. While the onions are cooking open the packet of Pepper Gravy and add a cup of Chicken Broth (as stated in previous recipes... I love Chicken Base - the flavor is great and it mixes so much quicker than Bouillon Cubes

3. Add Rotel, cumin, and chicken; cook and stir for 2 minutes. 

4. Now move it to a large heavy pot so your "soup" can GROW! Be sure use low heat

5. At this point add your Pepper Gravy mixture and stir out the lumps

6. Add beans and chicken broth; bring to a boil. Reduce heat; simmer for 10 minutes or until thickened.

7. Garnish if desired.

Watergate salad

Ingredients:

• 1 package (4-serving size) Jell-O Pistachio Flavor Instant Pudding & Pie Filling
• 1 can (20 ounces) crushed pineapple in juice, (not drained)
• 1 cup miniature marshmallows
• 1/2 cup chopped walnuts nuts
• 2 cups thawed Cool Whip Topping

Instructions:

Stir the pudding mix, pineapple with juice, marshmallows and nuts in large bowl until well blended. Gently stir in whipped topping. Refrigerate 1 hour or until ready to serve. Garnish as desired.

Apple & cinnamon sundaes

Preparation time: 10 mins Ingredients 3 apples, chopped 2 tablespoons lemon juice 1/3 cup raisins 8 ginger biscuits, crushed 1/3 cup chopped walnuts, toasted 2 cups low-fat thick vanilla yogurt 1/4 teaspoon ground cinnamon Sliced apple, to decorate

Caramel Popcorn

Caramel Popcorn

• 6 quarts popcorn
• 2 sticks butter
• 2 cups brown sugar
• 1/2 cup lite karo
• 1 teaspoon salt
• 1 teaspoon vanilla
• 1/2 teaspoon soda

Directions

• heat sugar,butter, Karo. salt to a boil
• remove from heat add teaspoon of baking soda
• pour over popped corn....
• toss and bake for 1 hour at 250 stirring several times....
• cool and eat

Southern Ambrosia

Southern Ambrosia

• 1 (8 ounce) container frozen whipped topping, thawed
• 1 small container of sour cream
• 1 teaspoon ground nutmeg
• 1/2 cup chopped walnuts
• 2 1/2 cups shredded coconut
• 3 cups miniature marshmallows
• 1 Large can fruit cocktail, drained
• 1 (11 ounce) can mandarin oranges, drained
• 1 (8 ounce) can of crushed pineapple , drained

Instructions

• In a large bowl, combine the whipped topping,sour cream, coconut, chopped nuts make sure it is well incorporated together
• Then add fruit cocktail, pineapple, mandarin oranges, and marshmallows.
• Mix together well cover and refrigerate for at least 30 to 45 minutes.
• It is actually better if you cover it and eat it the next day

Ambrosia fruit salad

Ingredients

1 Large Can of Fruit Cocktail, drained

1 Cup of shredded Coconut

1 Large apple, cored and diced - drizzled with Lemon Juice

2 small cans of mandarin orange sections, drained

1 cup of chopped nuts (Walnuts or Pecans)

2 FIRM bananas sliced thin, drizzled with Lemon Juice

1 small can of pineapple tidbits, drained

couple of hands full of green seedless grapes cut in half (optional due to season)

Instruction

The simple thing about this is you just simply mix the ingredients together (toss them gently...you don't want mushed fruit!) and cover and chill in the fridge. It makes it's own juice as it melds together overnight.

When you are ready to serve, fold all the ingredients from the bottom up to redistribute the juices over the fruits and nuts.

Place on buffet or serve it up in small compote containers

Nice if we can make own ice crem in house owhhhhh

• In a medium bowl, beat together the yolks and half of the sugar. You can beat by hand using a whisk or using a hand mixer or egg beater. Beat until thoroughly smooth and creamy. (A couple of minutes by hand.)
• Put cream, 1 cup of the milk, the remaining half of the sugar, and the salt into a medium saucepan over medium heat. Scrape vanilla seeds from beans with the tip of a small knife into pan; add beans. Heat the mixture until just before it starts to simmer (do not let simmer). Remove mixture from heat and let stand 10 minutes.
• While the mixture is standing, prepare an ice water bath in a bowl large enough to set another bowl easily inside of it. Set aside.
• Whisk in 1 cup of the cream mixture in a slow stream into the yolk mixture to temper it. Add another cup of the cream mixture; continue to whisk. Transfer the egg yolk mixture back to the saucepan with the remaining cream, milk and vanilla. Cook over medium-high heat, stirring constantly, until it is thick enough to coat the back of a wooden spoon and an instant-read thermometer registers 180°, 5 to 7 minutes. (You can run your finger in a line over the back of the coated spoon. If the mixture doesn't run, but stays in place on the spoon, it should be thick enough.) Remove from heat and mix in the remaining 1/2 cup of milk to stop the mixture from overcooking.
• Pour custard through a medium-mesh sieve into a stainless steel bowl set in the ice-water bath. Let cool completely, stirring until completely chilled.
• Freeze custard in an ice cream maker according to manufacturer's instructions. (Take care not to over churn the ice cream or it will get a grainy texture.) If you serve the ice cream immediately, it will probably be pretty soft. Freeze it for at least an hour in an airtight plastic container to have a firmer texture. If it has been frozen for more than a day, you may need to let it sit at room temperature for a few minutes to soften before serving it.

Make mayounise in you home!!!!!!......its easy.....

Place egg yolks, mustard, lemon juice and a good pinch of salt into a bowl, preferably one with a narrow base (a narrow-based bowl will help your mayonnaise to emulsify more readily, as all the ingredients occupy a smaller surface area). Using a hand whisk, beat ingredients until well blended.

Start adding combined oils to egg yolks, a few drops at a time, whisking well after each addition. Once mixture starts to thicken, you can start slowly pouring in the oil in a thin, steady stream, whisking continuously (this step is always a little easier with a second pair of hands; one pours while the other whisks).

When all the oil has been added, check the taste and consistency of mayonnaise. Add more lemon juice for extra sharpness and season to taste with salt and pepper. If you prefer a thinner consistency, whisk in 1-2 tbs boiling water. Store mayonnaise in an airtight container in the fridge for up to 1 week.

Make a rose garnish from a tomato ehmmmm let see

Step 1

Choose a nice large tomato with smooth skin. Using a sharp knife (not a peeler) peel the skin from the tomato starting from the top and going down by spiral. Try to peal as close to the skin as possible to make a one piece peel.

Step 2
Starting from one end roll the peel making a rose. Roll it tight at first and looser near the end of the peel. Hide the end underneath the rose. Discard the center with seeds or use it to make a tomato sause for your pasta.

Step 3
Tomato rose garnish
Place a ready rose garnish on the plate. Make one or several roses. Use as a garnish for steak, fish, chicken, mashed potatoes

The top 10 chefs best in the world!!!!!!!!!!!!!!!!!!!!!!!!!

• Gordon RamsayGordon Ramsay, U.K.'s only chef to be awarded a total of ten Michelin stars, is a giant name in the culinary industry. Gordon James Ramsay, born on November 8, 1966 in Johnstone, Scotland, turned to cookery at the age of 19. He worked under Albert Roux and Pierre White in London and Guy Savoy and Joel Robuchon in Paris before he was offered the position of head chef of Aubergine restaurant in 1993. Ramsay is a high profile British chef and currently one of only three chefs in the country to hold three Michelin stars for their restaurant.He is a household name in the UK; he presents TV shows about competitive cookery and food. He is famous in the United States as the host of FOX's Hell's Kitchen.
  

• Paul BocuseHe is the father of French culinary art, a legend who has been around for decades. Bocuse is one of the finest chefs associated with the term nouvelle cuisine. Unlike the traditional haute cuisine, nouvelle cuisine is less opulent, rich in calorie and stresses the significance of fresh, high quality ingredients. In the year 1975, Bocuse created the world renowned soupe aux truffes (truffle soup) for a presidential dinner at the Elysée Palace. Since then, the soup has been the major attractions in his restaurant near Lyon as Soupe V.G.E., V.G.E being the initials of former president of France Valéry Giscard d'Estaing.

• Bobby FlayCritically praised chef/restaurateur, award-winning cookbook writer and television personality, this flame-haired Iron Chef is one of America’s high profile chefs. Flay ventured into the culinary market at 17, and has earned a reputation for exemplary dishes that blend elements of southwestern cuisine with international tastes.

• Anthony BourdainBourdain is the executive chef at Les Halles in New York City, and has over 20 years of culinary experience working in professional kitchens in all around the globe. Apart from being a chef of immense repute, he’s a graduate of the Culinary Institute of America and has penned down a multitude of fiction and non-fiction works. Currently, Bourdain can be seen as the host of the Travel Channel's cookery and cultural adventure program, Anthony Bourdain: No Reservations.
  
  
• Rocco DiSpiritoRocco DiSpirito was born on November 19, 1966 and was raised in Jamaica, Queens. His culinary experience began when he was eleven in his mother Nicolin's kitchen. By the age of 16, DiSpirito entered the esteemed Culinary Institute of America, Hyde Park to hone his culinary skills. He graduated in 1986 and studied abroad at Jardin de Cygne in France. DiSpirito is famous for his Italian-American dishes and his unique fusion cooking.




• Thomas KellerWidely considered as one of America's finest chefs, Thomas Keller is chef and owner of The French Laundry in the Napa Valley of Yountville, California, Bouchon in Las Vegas and Per Se and Bouchon Bakery at The Time Warner Center in New York City. He and his landmark restaurant, The French Laundry, have been acclaimed with multiple awards. In the year 2005, Per Se was awarded a three-star rating by the Michelin Guide, making Thomas the first and only American born chef to receive two three-star restaurants. He has also penned down many award-winning books like The French Laundry Cookbook and Bouchon Cookbook.

• Wolfgang PuckWolfgang Johann Puck born on July 8, 1949 is an Austrian-American celebrity chef, television personality, businessman and restaurateur, based in Los Angeles. Puck has been recently named as the highest-earning chef on the Celebrity 100. He owns a huge selection of restaurants, ranging from high end restaurants like Spago, Cut, Chinois, and Postrio to the casual ones like Wolfgang Puck Express and Wolfgang Puck Café.
  
  
• Todd English William Todd English is a celebrity chef, highly acclaimed author, entrepreneur, restaurateur, and television personality based in Boston, Massachusetts. Cooking with Todd English, a culinary show that appears on a public television and is produced by Connecticut Public Television, made him a household name. His flagship restaurant, Olives, located in Charlestown, is one of the popular restaurant brands in the nation
  
• Emeril John LagasseEmeril John Lagasse is a French-Portuguese-American restaurateur, celebrity chef, television star and author. Emeril is the chef-proprietor of many world-famous restaurants in the United States. Emeril's restaurants boast of receiving critical praise and top ratings from the prestigious magazines of the culinary industry.
  


• Charlie TrotterCharlie Trotter is a Chicago based celebrity chef, restaurateur and a television personality. Trotter ventured into the culinary industry in 1982 after graduating with a degree in political science from the University of Wisconsin. Stay connected to mydearvalentine.com to glean insight into world’s best chefs.

becoming a chef

• Chefs are responsible for preparing many dishes which are of high quality, day after day and night after night, and within cost. The duties of Chefs are to plan the menu, determine the price and how much it will cost to make the dish. They order supplies, hire cooks and other kitchen workers and supervise the preparation of food. But being a chef not only means that you have to be able to cook good dishes, it also means that you have to be creative in serving those dishes.


• Chefs, cooks, and food preparing worker work primarily outside, in restaurants or, sometimes, in their own company. Chefs or cooks have to have at least a high school diploma.


• Chefs also have the more difficult cooking duties, prepare the specialties of the restaurant, and develop their own recipes. Large hotels, clubs and restaurant chains hire an Executive Chef who coordinates planning, budgeting and the purchases for all the food operations.


• Cooks and Chefs are on their feet throughout their work day, and during mealtimes must work under pressure. They face such hazards as cuts and burns, and may be exposed to oily mists, dusts, fumes, and smoke.

Cut Up A Whole Chicken Be a Six Pieces

1. Remove the legsPlace the chicken breast side up on a solid cutting board. Pull one leg away from the body and cut through the skin between the body and both sides of the thigh. Bend the whole leg firmly away from the body until the ball of the thighbone pops from the hip socket. Cut between the ball and the socket to separate the leg. Repeat with the other leg.

2. Divide The LegsPlace the chicken leg skin side down on the cutting board.
Cut down firmly through the joint between the drumstick and the thigh.

3. Remove The WingsWith chicken on it's back, remove wing by cutting inside of wing just over joint. Pull wing away from body and cut from down through the skin and the joint. Repeat with the other wing.

4. Cut Carcass in Half Cut through the cavity of the bird from the tail end and slice through the thin area around the shoulder joint. Cut parallel to the backbone and slice the bones of the rib cage. Repeat on the opposite side of the backbone.

5. Remove The BreastPull apart the breast and the back. Cut down trough the shoulder bones to detach the breast from the back. Cut the back into two pieces by cutting across the backbone where the ribs end.

6. Cut Breast In HalfYou may leave the breast whole if your recipe requires. To cut in in half, use a strong, steady pressure and cut downward along the length of the breastbone to separate the breast into two pieces.

what is cross contamination?????

Cross Contamination is when we carry bacteria from one object to another object from one object to a person, or from person to person. We can cross contaminate our food by failing to wash our hands before we cook and

Failing to use separate plates for cooked and uncooked food. Failing to prevent cross contamination in your home may result in foodborne illnesses. Which may causes diarrhea, nausea, vomiting, dehydration, and abdominal cramps. You can prevent cross contamination by using the following suggestions:

• Wash your hands thoroughly. Before you prepare and cook your food, this step is important to prevent contamination from the restroom. It is also important to wash hands after preparing raw meat. You prevent spreading the germs from the uncooked meat to the cooked meat. If you sneeze or cough it is also important to wash your hands to prevent spreading illness.
• Use separate dishtowels or sponges for each stage of preparation. These may be a haven for bacteria. If you clean the counter off after preparing uncooked meat, make sure you use a different towel or sponge. You can rid them of bacteria by soaking in a bleach solution for a couple of hours.
• Keep raw and cooked foods separate from each other. Don't use the same containers. In addition, don't put on the same shelf of the refrigerator. Place raw meats on the bottom shelf in the event that it leaks it will not contaminate your other food.
• While you are cooking, also use separate cooking utensils. For example, avoid using the same spatula you used on raw food to serve the cooked food.
• Cross contamination can be avoided by using the above techniques and using common sense. Protect yourself and your family from harmful bacteria, which may make you sick.

My final graph cs2

Final graph of Communication Skill 2

How to make great decoration mini aquarium


Fishkeeping, although not a new hobby, now bears little resemblance to its form of 100 year ago. Technical advances, especially fast air transportation, have resulted in modern, satisfying hobbies that appeal to people everywhere.
Concentrating on the history of fishkeeping would not necessarily introduce the newcomer to the hobby. Compared with other hobbies and pastimes, fishkeeping require relatively little time from the hobbyist. Even when increasing coast are considered, the reward, when compared with capital outlay, seem to be proportionately higher than with other hobbies.
Fishkeeping is a quite, self contained interest and has little nuisance value either to the neighbors or to the hobbyist’s vacation plans. If the aquarium is prepared correctly and the guidance on aquarium management if followed, this should be a very fulfilling pastime. The only real problem will be finding rooms for those extra tanks.
If you have it all thing in you aquarium you can create one decorate mini aquarium as well as you can get it material.

The size of aquarium
The size of the aquarium also depends on its position, choose the size of the aquarium depending on the requirement of the fish for almost every species, a description of how large the aquarium should be to give the fish what they need and how many you put a decoration into your aquarium and if you want to enjoy your aquarium for longer, then a glass aquarium is simply the best choice.

Setting up your aquarium
When setting up the aquarium the same applies as when choosing its size and shape; it is question of taste and budget but accommodation must above all be suitable for the species of fish that will live in the aquarium. If you want some “greenery” in your aquarium you can use fresh plants or plastic plants.




Gravel and sand
Gravel comes in all shapes, colours and sizes, type of gravel you use will depend not only on you personal preference, but also on the preference of the fish that you will be keeping in the aquarium. The colour of the sand or gravel is also important this make them feel more secure then and their colours come out much better.

Decorate wood
It comes in convoluted shapes and therefore offers ideal refuges for smaller fish. One very common problem with this wood is that it can turn the water an orange colour after a time to avoid this treating the wood first with a thin coat of transparent polyurethane lacquer.



Plants
Before buying the plants that look nice at first glance, it is best to draw up the plan. Some fish varieties are plant eaters and will see your aquarium full of vegetation as a huge banquet. Other fish like feathery leafed plants or floating plants because they can hide among the thick leaves.

Preparing the water
This means that there should definitely not be any substances in the water which are harmful to people. Chlorine is added in small quantities to keep the water free from bacteria and make it drinkable for people. Fish have a protective, slimy coating over their scales which, amongst other thing, protect them from harmful bacteria and other pathogenic organisms.


Buying fish
If you want to buy fish, it is best to go to an aquarium centre because an aquarium centre will sell a full range of aquarium equipment and fish and the staff will be properly trained in this area. Here you will not only find the most popular fish, but also less well know species, some of which are very suitable for new aquarists.




Feeding
Dry food, such as food tablets, sticks, flakes and granules, from an excellent basic staple for nearly every type of fish. The advantage of dry food is that you always have it available and you do not need to keep it in the deep freezer, and you do not have to go out regularly to buy it. Another advantage is that dry food is absolutely free from parasites and other causes of disease.

How to make dim sum lotus leaves and crisp fried gow gees

Dim sum is the name for a Chinese cuisine which involves a wide range of light dishes served alongside Chinese tea. It is usually served in the mornings until noon time at Chinese restaurants and at specialty dim sum eateries where typical dishes are available throughout the day. Dishes come in small portions and may include meat seafood and vegetables. The items are usually served in a small steamer basket or on a small plate.

Dim sum lotus leaves filled with sticky rice, chinese sausages, and other vegetables.

Ingredients:

• 4 lotus leaves, cut in half
• 1 1/4 cups glutinous rice (sticky rice)
• 4 Chinese dried black mushrooms
• 1 boneless, skinless chicken breast, 6 ounces
• 1/4 teaspoon salt
• 1 tablespoon Chinese rice wine or dry sherry
• 1 teaspoon cornstarch
• 2 Chinese sausages (lop cheong)
• 1 clove garlic, peeled and chopped
• 1 tablespoon Chinese or Japanese rice wine
• 1 tablespoon light soy sauce
• 1 teaspoons dark soy sauce
• 1 1/2 teaspoons cornstarch dissolved in 1 tablespoon water
• 2 tablespoons vegetable oil for stir-frying, or as needed
• 1/4 teaspoon sesame oil
• Freshly ground black or white pepper, to taste

Preparation:

• One hour ahead of time, prepare the rice and lotus leaves: Soak the lotus leaves in hot water for 1 hour. Pat dry. Cover the rice with water and let soak for 1 hour. Drain.

• Next, steam the rice. Line a bamboo steamer with parchment paper or cabbage leaf. Fill a wok approximately to the half-way point with water so that the steamer will be sitting above the water without touching. Bring the water to a boil cover the rice and steam for about 20 minutes. Remove the rice, cover and keep warm while preparing the remainder of the ingredients.

• Soften the dried mushrooms by soaking in hot water for 20 to 30 minutes. Squeeze out any excess water, remove the stems and finely chop.

• Cut the chicken into small cubes about the size of a postage stamp. Add the salt, 1 tablespoon rice wine and 1 teaspoon cornstarch. Marinate the chicken for 20 minutes.

• Finely chop the sausages. Peel and chop the garlic. In a small bowl, combine the rice wine, light soy and dark soy sauce. In a separate small bowl, dissolve the cornstarch in the water, and whisk into the sauce.

• Heat a wok and add 2 tablespoons oil. When the oil is hot, add the garlic and stir-fry until aromatic (about 30 seconds). Add the chicken cubes. Stir-fry until they turn white and are 80 percent cooked through.

• Add the sausages and the mushrooms. Stir-fry for a minute. Give the sauce mixture a quick re-stir then add in the middle, stirring quickly to thicken. Season with pepper, to taste. Cook for 1 to 2 more minutes to mix everything together and heat through. Remove from the heat and stir in the sesame oil. Cool.

• To make the wraps, separate the rice and the filling into 8 equal sections, 1 section for each wrap. Lay out a lotus leaf in front of you. Place a portion of the rice mixture into the center of a lotus leaf. Add the meat and vegetable mixture over top, shaping the rice with your hands so that it forms a ring around the filling. Add more rice to cover.

• Form a square parcel with the lotus leaf and tie it up with twine. Repeat with the remaining lotus leaves.

• Steam the lotus leaf parcels, covered, on a heatproof plate in a bamboo steamer for 15 minutes, or until they are done.

Crisp-fried Gow Gees

Ingredients:

• 3 Chinese dried mushrooms
• 3 ounces shelled, deveined large shrimp
• 3 ounces ground pork
• 2 tablespoons finely chopped bamboo shoots, canned or fresh
• 2 water chestnuts, finely chopped, to make 2 tablespoons
• 2 green onions, finely chopped
• 2 teaspoons minced ginger
• 1 teaspoon sesame oil
• 1 1/2 teaspoons red wine or rice vinegar
• 1 teaspoon soy sauce
• 1 teaspoon granulated sugar
• 20 round wonton wrappers
• 4 cups vegetable oil for deep-frying, or as needed

Preparation:

• Soften the dried mushrooms by soaking them in warm water for 20 to 30 minutes. Squeeze out any excess water. Remove the stems and chop finely.
• Soak the shrimp in lightly salted warm water for 5 minutes. Drain and pat dry with paper towels.
• While the mushrooms and shrimp are soaking, prepare the vegetables.
• In a medium bowl, combine the first 11 ingredients.
• Lay the wonton out. Place 1 teaspoon of filling in the middle. Wet all the edges with water (you can also use lightly beaten egg if desired). Carefully fold the wonton over the filling and seal, crimping the edges as you do so. Continue with the remainder of the wonton wrappers until the filling is gone.
• Add the oil to the wok and heat to between 360 and 375 degrees Fahrenheit. Deep-fry the gow gees, a few at a time, until they are golden brown (2 to 3 minutes). Use a slotted spoon to remove the gow gees from the oil. Drain on paper towels.
• Serve the gow gees hot with soy sauce, sweet and sour sauce, or chili sauce, or your favorite dumpling dipping sauce.