Day 1: • Breakfast – 2 scrambled eggs and 3 slices of bacon: 1. cracked two eggs in a medium size bowl 2. add ½ tbsp. of milk 3. add a pinch of salt and mix 4. in a frying pan, add 1 tbsp. of olive oil and when the oil is hot add the egg and scramble it 5. Once the eggs have been scrambled, turn the heat of and put the scramble egg in a medium size plate 6. Heat the frying pan again and add 1tsbp of olive oil and when hot put the 3 slices of bacon in the frying and remove once the bacon is cooked and put in the plate where the scramble eggs are • Lunch – chicken submarine (12inch) sandwich • Dinner – pasta with tomato sauce 1.
Now it’s time to do the mixing!! Gather all of your ingredients for the crust and a large mixing bowl. The first step is to add 2 cups of sifted flour into the large mixing bowl along with 1 cup butter flavored shortening. Then use a pastry cutter or dough hooks to mix well, once all the ingredients are combined and resemble crumbs add the 1/3 cup of ice water use the folding method to combine, and lastly form a ball. Warp the dough ball with plastic wrap or whatever you may have set in the refrigerator for no less than 40 minutes.
Now that everything is set up, one is ready to begin the process of making oreo balls. First, one’s hands should be washed thoroughly. Then take the whole package of oreo cookies and place them in a food processor. Mix the oreo cookies until they are just crumbs. Add the softened cream cheese to the food processor and make sure that the oreo cookies and cream cheese are mixed well together.
Cook over medium heat, stirring constantly until the butter, flour, and pepper are smooth and bubbly. Third, I add the milk and only stir occasionally until the sauce is thickened. Fourth, I add the shredded cheese and stir until all the cheese is melted. If the sauce is too thick then I will add more milk so that the sauce isn’t too thick. Lastly, I take and pour the sauce over the potatoes and ham until they are all covered with the sauce.
C. Heat ten tablespoons of vegetable oil, then place some amounts of the batter to fry golden brown. CONCLUSION 1. In conclusion, it is easy to make breakfast cakes. First prepare the flour and seasoning, then combine it (using a large bowl along with a spoon, and fry until golden brown). 2.
Just let this mixture stand 5 to 10 minutes before using. The cake batter uses the creaming method, that is, beat the butter with the sugar until creamy, add the egg and vanilla extract, and then alternately add the flour mixture and buttermilk (mixed with the liquid red food dye). The final step is to add a mixture of baking soda and vinegar. Because baking soda starts to react with the batter right away, try to get the cupcakes into the oven as quickly as possible. Finally, the frosting, which is really what cupcakes are all about.
Bring to a boil, reduce heat, and simmer one and half hours, or until tender. Drain the beans and reserve the liquid. Heat the oil in a separate pot, (skillet) a little over medium. Then, sauté shallot and garlic until odorous. Then, fry beans with shallot and garlic for about two minutes.
Then you get a large spoon and mix it all together until it forms into dough. 3. Extra flour is added to the dough, table and roller so they do not sick. 4. Roll the dough out until it is a quart of an inch thick and then use your preferred cutter to shape the dough into cookies.
Once the preparations are set, I begin combining the ingredients to make my final product. First I take a small bowl and combine two and quarter cups flour, and one teaspoon baking soda, and one teaspoon salt. Then, in a separate, larger bowl I combine two sticks of softened butter, three quarters of a cup of granulated sugar, three quarters of a cup of packed brown sugar, and one teaspoon of vanilla extract. Next, I take the electric mixer and beat the butter, sugars, and vanilla, slowly adding two large eggs, one at a time. At this point, I take my original, dry mixture and gradually beat it into the wet mixture.
In order to make dough you must start by adding yeast into a bowl containing 1 ¼ cups of warm water. Next, add 1/2 cups of sifted flour and stir until blended, when blended add another 1 ½ to two cups of flour until the mix becomes too stiff to stir with a spoon. Begin to spread the dough on a floured surface for about 15 minutes until the dough becomes smooth and elastic. At this point the dough should be about double the size. You can now split the dough into