Procedure Text
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Day
1
Wednesday
Date: 22 April 2020
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Time :
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09.49 – 10.32
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Title :
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Slow-Cooker
Sausage and White Bean Soup
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"Fried"
Ice Cream
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Chewy
Chocolate Chunk Cookies
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Sources :
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Materials/Ingredients
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1 tbsp. extra-virgin olive oil. 4 precooked sausages,
such as andouille, sliced. 2 (15-oz.) cans white beans. 2 cloves garlic, minced.
1/2 onion, finely chopped. 3 medium carrots, peeled and sliced. 2 celery stalks, sliced. 2 sprigs fresh thyme. 2 bay leaves. Kosher salt. Freshly ground black pepper. 4 c. chicken broth. 1 c. Water. 1/2 lb. kale, cut into bite-sized pieces. Freshly grated Parmesan, for serving.
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1 pint ice cream (such as Breyers Delights Vanilla
Cupcake Ice Cream). 1 1/2 tbsp. Butter. 1 1/4 c. corn cereal, crushed. 1/2
tsp. ground cinnamon. 2 tsp. granulated sugar. Whipped cream, for garnish.
Sprinkles, for garnish. 4 maraschino cherries, for garnish.
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1 c. (2 sticks) butter. 1 c. packed brown sugar. 1/2 c.
granulated sugar. 1 large egg, plus 1 egg yolk. 1 tsp. pure vanilla extract.
2 c. all-purpose flour. 1 tsp. baking soda. 1 tsp. kosher salt. 1/4 tsp.
Cinnamon. 1 1/2 c. chocolate chips. 3 oz. chopped chocolate. Flaky sea salt,
for topping.
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How to make it
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1). Optional: In a medium skillet over medium heat,
heat oil. Add sausage and cook until golden on both sides, 4 to 5 minutes.
Remove and place in slow cooker.
2). Combine white beans, garlic, onion, carrots,
celery, thyme and bay leaves into the slow cooker with the sausage. Season
with salt and pepper. Add chicken broth and water and stir to combine. Cook
on low for 6 to 7 hours or high for 3 to 4 hours.
3). Stir in kale and cook 10 to 15 minutes more on
high, or until kale is completely wilted. Remove bay leaf and thyme.
4). Top with freshly grated Parmesan before serving.
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1). Line a small sheet tray with parchment paper and
place it in the freezer. Scoop ice cream into 4 balls and place on prepared sheet
tray. Keep in the freezer while making cereal mixture, at least 30 minutes.
2). In a medium skillet over medium heat, melt butter.
Add corn cereal and cinnamon and cook, stirring occasionally, until the
cereal turns golden, 5 to 7 minutes. Remove from heat and stir in sugar.
Place on a shallow bowl and let cool.
3). Remove ice cream balls from freezer and roll in
cereal mixture. Top with whipped cream, sprinkles, and a cherry, and serve
immediately.
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1). Preheat oven to 325° and line 2 large baking sheets
with parchment. In a small saucepan over medium heat, melt butter. Bring it
to a boil and let boil one minute.
2). Place sugars in a large bowl (or in the bowl of a
stand mixer fitted with the paddle attachment), then pour hot butter over
sugars. Beat with a hand mixer until combined, 1 minute. Add egg, egg yolk,
and vanilla and beat until light and creamy, 2 minutes.
3). In another large bowl, whisk together flour, baking
soda, salt, and cinnamon. Add to wet ingredients and beat until dry ingredients
are almost incorporated with just a few white streaks. Add chocolates and
stir until just combined.
4). Using a large cookie scoop, scoop dough (about 3
tablespoons) onto prepared pans about
3” apart and sprinkle with sea salt. Bake until edges are golden and
almost set in the middle, 14 to 15 minutes (Cookies will still look slightly
underdone). Let cool on pan for 5 minutes, then transfer to cooling rack to
cool completely. Repeat with remaining dough.
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New Vocabularies Found
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Spinach, masher, velvety, frying, frothy.
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Comments
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Reading this text procedure makes
me want to cook the foods that I read.
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Day 2
Thursday
Date: 23 April 2020
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Time :
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10.37 – 11.05
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Title :
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Best-Ever
Champagne Cake
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Baked
Mostaccioli
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Cookies 'N'
Cream Sandwich Cookies
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Sources :
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Materials/Ingredients
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For cake: Cooking spray. 1 1/4 c. all-purpose flour.
1/4 c. Cornstarch. 2 tsp. baking powder. 1/2 tsp. kosher salt. 3 large egg
whites, at room temperature. 2/3 c. Champagne or Prosecco, at room
temperature. 1 tsp. pure vanilla extract. 1 1/3 c. granulated sugar. 3/4 c. (1
1/2 sticks) butter, softened. 1 tsp. lemon zest. Sanding sugar, for garnish.
For frosting: 5 c. powdered sugar. 1 1/2 c. (3 sticks)
butter, softened. 1/4 c. sour cream. 1 tsp. pure vanilla extract. Pinch of
kosher salt. 1 c. chopped strawberries.
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2 tbsp. extra-virgin olive oil. 1 lb. sweet italian
sausage, remove from casing. 2 cloves garlic, minced. 1/8 tsp. crushed red
pepper flakes. 1 (28-oz.) can whole peeled tomatoes, pulsed in a blender. 1
sprig of fresh basil, plus more chopped for garnish. Kosher salt. Freshly
ground black pepper. 8 oz. Penne pasta. 1 large egg. 1 c. Ricotta. 1/2 c. freshly
grated Parmesan, divided. 1 1/2 c. shredded mozzarella, divided.
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1/2 c. (1 stick) butter, softened. 1/2 c. packed brown
sugar. 1/4 c. granulated sugar. 1 large egg. 1 tsp. pure vanilla extract. 1
1/4 c. all-purpose flour. 1/2 tsp. baking soda. 1/2 tsp. kosher salt. 1
(4-oz.) Hershey's Cookies 'n' Creme bar, chopped (about 3/4 c.). 1/2 c.
chocolate chips. 24 Oreos.
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How to make it
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1). Preheat oven to 350°. Grease two 8" cake pans
with cooking spray then line with parchment rounds.
2). Make cake: In a medium bowl, whisk together flour,
cornstarch, baking powder, and salt. In another medium bowl, whisk to combine
egg whites, champagne, and vanilla.
3). In a large bowl using a hand mixer, cream together
sugar and butter until light and fluffy, 2 to 3 minutes. Alternate adding the
flour mixture and the egg mixture, beginning and ending with the flour
mixture. Fold in lemon zest and divide batter between prepared cake pans.
Bake until sides of cakes begin to peel away from baking pans, about 30
minutes. Let cool for 30 minutes, then turn out onto a cooling rack to cool
completely.
4). Make frosting: In a large bowl using a hand mixer,
combine powdered sugar, butter, sour cream, vanilla, and salt until smooth.
Reserve 1 cup frosting in a medium bowl and gently fold in chopped
strawberries to combine.
5). Place one layer on cake stand or serving platter,
then top with the strawberry frosting and second cake layer. Frost top and
sides of cake, then transfer remaining frosting into a piping bag fitted with
a star tip. Pipe dollops of frosting all along the outside of the cake.
Sprinkle with clear sanding sugar and serve.
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1). Preheat oven to 450°. In a medium saucepan over
medium heat, heat oil. Add sausage and cook, breaking up into small pieces
with a wooden spoon, until golden, about 8 minutes. Add garlic and red pepper
flakes to sausage and cook, stirring until fragrant, about 30 seconds.
2). Stir in tomatoes and basil and bring to a boil.
Reduce to a simmer, and cook, stirring occasionally until sauce is thickened
slightly, about 15 minutes. Season with salt and pepper. Remove from heat.
3). Bring a large pot of salted water to a boil. Cook
pasta until al dente, about 2 minutes less than package instructions; drain.
4). Meanwhile, in a small bowl, lightly beat egg. Stir
in ricotta, 1/2 cup Parmesan, and ½ cup mozzarella into the egg. Season with
salt and pepper.
5). Spread a thin layer of the tomato sauce in a
2-quart baking dish. Arrange penne on top of tomato sauce in an even layer
and dollop with ricotta mixture and remaining sauce. Sprinkle with remaining
1/2 cup Parmesan and remaining 1 cup mozzarella.
6). Bake mostaccioli until top is deeply golden and
sauce is bubbling, about 15 minutes. Garnish with basil before serving.
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1). Preheat oven to 350°. Line two baking sheets with
parchment paper. In a large bowl using a hand mixer, beat butter and sugars
together. Add egg and vanilla and beat until incorporated. Add flour, baking
soda, and salt and beat until just combined. Stir in Cookies ‘n’ Creme pieces
and chocolate chips.
2). Separate Oreos and place half on prepared baking
sheets. Using a small cookie scoop, scoop cookie dough onto Oreo halves, then
top with remaining halves, pressing top Oreo gently into dough.
3). Bake until cookies are golden around the edges, 12
to 14 minutes.
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New Vocabularies Found
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Preheat, saucepan, simmer, fuss
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Comments
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After reading this procedure text,
I really want to cook it especially Cookies 'N' Cream Sandwich Cookies
because it looks very delicious.
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Day 3
Friday
Date: 24 April 2020
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Time :
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12.05 – 12.40
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Title :
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Kitchen Sink
Pound Cake
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Bacon-Wrapped
Water Chestnuts
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Cuban Egg
Rolls
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Sources :
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Materials/Ingredients
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For pound cake: 1 c. (2 sticks) butter, plus more for
pan. 1 1/2 c. all-purpose flour. 1/2 c. rolled oats. 1 tsp. kosher salt. 3/4
tsp. baking powder. 1 c. granulated sugar. 1 tsp. pure vanilla extra. 4 large
eggs, room temperature. 1/3 c. sour cream, room temperature. 1/2 c. semisweet
chocolate chips. 1/2 c. peanut butter chips. 1/2 c. smashed potato chips. 1/2
c. crushed mini pretzels.
For chocolate topping: 1/3 c. semisweet chocolate
chips. 1/4 c. heavy cream.
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32 water chestnuts. 8 slices bacon, cut into quarters.
3 tbsp. maple syrup. 2 tbsp. packed brown sugar. 1/4 tsp. smoked paprika. 1/4
tsp. ground cumin. 1/4 tsp. garlic powder. Honey mustard, for serving.
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2 tbsp. yellow mustard. 1/3 c. Mayonnaise. 1 tsp.
Honey. 16 slices deli-sliced ham. 16 sliced Swiss cheese. 1/2 c. diced bread
and butter pickles, plus additional whole pickles for serving . 8 egg roll
wrappers. Vegetable oil, for frying.
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How to make it
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1). Make pound cake: Preheat oven to 325°. Butter a
9"-by-5"-inch loaf pan. In a medium bowl, whisk together flour,
oats, salt, and baking powder.
2). In a large bowl, using an electric mixer, beat the
butter and sugar until very pale and fluffy, about 5 minutes. Beat in
vanilla. Add eggs, one at a time, beating well between each addition. Add
half the flour mixture, beat until just combined. Add sour cream and
remaining flour mixture, beat until just combined. Stir in ½ of the chocolate
chips, the peanut butter chips, potato chips, and pretzels.
3). Scrape batter into prepared pan and smooth top with
a spatula. Bake until a toothpick inserted in the center comes out clean and
top is golden, about 70 to 80 minutes. Let cool completely.
4). Make chocolate topping: In a medium
microwave safe bowl, combine chocolate chips and heavy cream. Microwave until
melted. Stir to combine. Drizzle on top of pound cake and sprinkle cake with
more oats, peanut butter chips, potato chips, and mini pretzels.
5). Let set in refrigerator, about 20 minutes, before
slicing.
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1). Preheat oven to 400°. Lay a water chestnut on top
of a piece of bacon; wrap to enclose, securing with a toothpick. Transfer to
a parchment-lined rimmed baking sheet.
2). In a small bowl, whisk together maple syrup, brown
sugar, paprika, cumin, and garlic powder. Brush wrapped water chestnuts all
over with maple mixture.
3). Bake until bacon is crisp and golden, about 20
minutes.
4). Serve warm with honey mustard for dipping.
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1). In a small bowl, combine mustard, mayonnaise, and
honey. Spread mixture into the center or one egg roll wrapper. Add 2 slices
of ham, 2 slices Swiss, and a heaping tablespoon pickles. Fold up bottom half
and sides, then gently roll, sealing the seam with a couple drops of water.
Repeat with remaining filling and wrappers.
2). In a large, deep skillet, heat 1 inch vegetable oil
over medium heat until it starts to bubble. Working in batches, add egg rolls
and fry until golden, 1 minute per side. Drain on a paper towel–lined plate
and let cool slightly. Repeat with remaining egg rolls.
3). Serve warm, with remaining mustard sauce, for
dipping.
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New Vocabularies Found
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Savory, craving, surefire, dipping,
roasted.
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Comments
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These
articles are very helpful, with the situation that is happening to us now, it
really helps us to make our own food at home.
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Day 4
Saturday
Date: 25 April 2020
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Time :
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14.45 – 15.02
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Title :
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Touchdown
Punch
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Werther's Hot
Toddies
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Carne Asada
Fries
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Sources :
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Materials/Ingredients
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1 L Sprite. 4 c. Seltzer. 1 (750-ml.) bottle Prosecco.
1 c. Vodka. 1/4 c. blue Curaçao. 1 lemon, thinly sliced. 3 c. Ice.
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10 Werther's Candies, crushed. 1/2 c. Caramel. 2 c.
Water. 10 Werther's Candies, whole. 2 cinnamon sticks, plus more for garnish.
1/3 c. lemon juice. 6 oz. whiskey or bourbon. Lemon slices, for garnish.
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For the seasoning mix: 2 tsp. garlic powder. 1 1/2 tsp.
onion powder. 1 1/2 tsp. Paprika. 1 tsp. freshly ground pepper. 1/4 tsp.
cayenne
For the fries
and steak: 1 (1-lb.) package frozen fries. 12 oz. flank steak, sliced into
5" sections. 1 tbsp. vegetable oil. Kosher salt.
For the cheese sauce: 3 tbsp. Butter. 3 tbsp.
all-purpose flour. 1 c. whole milk. 2 c. shredded cheddar. Kosher salt.
For serving: 2 avocados. 1 1/2 tbsp. lime juice. Kosher
salt. 1 medium tomato, diced. 1 small yellow onion, finely diced. 1/4 c. sour
cream.
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How to make it
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Combine all ingredients in a punch bowl. Stir to
combine and serve into glasses.
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1). Place crushed Werther's on a shallow plate, and
caramel on a separate shallow plate. Dip rims first in caramel, and then in
crushed Werther's.
2). In a small saucepan over medium heat, combine
water, whole Werther's, and cinnamon sticks. Stir constantly until candies
are fully melted. Turn off heat and stir in lemon juice and whiskey.
3). Ladle into mugs and serve.
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1). Make the seasoning mix: Mix all ingredients in a
small bowl.
2). Make fries and steak: Preheat oven to 425°. On a
large baking sheet, bake french fries in a single layer according to package
instructions. Season with salt to taste immediately after they’re baked.
3). Meanwhile, rub steak with vegetable oil and season
with 1 ½ teaspoons salt and 1 tablespoon seasoning mix. Heat a medium cast
iron skillet over medium-high heat. Add steak and cook, flipping once, until
a deep golden crust forms on both sides of the steak, about 5 minutes total.
Let meat rest 10 minutes before slicing into 1” cubes.
4). Make cheese sauce: In a medium saucepan over medium
heat, melt butter. Add flour and cook until just golden, 1 to 2 minutes more.
Add milk and bring to a simmer, then whisk in cheese and let thicken, 3 to 5
minutes more.
5). Assemble: In a small bow, mash avocados with lime
juice and 1 teaspoon seasoning mix, and season with salt. Top fries with
cheese sauce, sliced steak, mashed avocado, tomato, onion, and a dollop of
sour cream. Sprinkle on remaining seasoning mix and serve immediately.
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New Vocabularies Found
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Saucepan, thicken, dollop.
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Comments
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I'm interested in Carne Asada
Fries, but it looks complicated enough to cook it. I hope someday I can cook
it.
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