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Transcript: Congratulations! The video can be seen here: (earlier: runner-up) 150 € Tanya Tkachenko Anya Pastushenko Cookbook category You can watch it here: Anita Atanasiu (Ro) And... the winner is: You can watch it here: Students of Sami Levi (Tr) By Tania Cherpak, Sonia Vishniakova, Milena Beltser, Sergey Beltser, Dasha Frantsuzova 400 € The video can be watched here: Congratulations! You can watch it here: The video can be seen here: Students of Svitlana Sakivska Students of Svitlana Sakivska (Falafel) (Ua) Shared second place You can watch it here: Special Prizes And... the winner is... (earlier: honorable mentions) go to: Thank you everyone! By Liddor Bega The video can be watched here: "Dream" by Margo Pugachenko, Ruslana Diduh, Anna Dolya, Liza Osipova, Liza Ptuhina, Anna Pugachenko Watch this video here: Students of Sami Levi, Ronit Buano, Eleonora Bahar The video can be seen here: Students of Maryna Pysanets Diana Kovalenko Congratulations! Anya Pastushenko, Diana Kovalenko, Tanya Tkachenko (Ua) The video can be watched here: Video project by the students of Svetlana Kutuzova Student of Diana Gherasimiuc You can watch it here: By: Anna Salenko, Alisa Salenko Co-production of students from Lauder Javne School (Hungary) & I.E. Lichtigfelt School (Germany) The video can be watched here:


Transcript: Funnel Cake Little Desserts Cookbook Mini Cheesecake Mini Cheesecake 1 (12 ounce) package vanilla wafers 2 (8 ounce) packages cream cheese 3/4 cup white sugar 2 eggs 1 teaspoon vanilla extract 1 (21 ounce) can pie filling Ingredients ~Preheat oven to 350 degrees F (175 degrees C). ~Line miniature muffin tins (tassie pans) with miniature paper liners. ~Crush the vanilla wafers, and place 1/2 teaspoon of the crushed vanilla wafers into each paper cup. ~In a mixing bowl, beat cream cheese, sugar, eggs and vanilla until light and fluffy. Fill each miniature muffin liner with this mixture, almost to the top. ~Bake for 15 minutes. Cool. Top with a teaspoonful of cherry pie filling. Directions Cannoli Cannoli Ingredients Ingredients Shells: 2 cups all-purpose flour 1 tablespoon granulated sugar 1/4 teaspoon kosher salt 1 tablespoon plus 2 teaspoons unsalted butter, cut into small pieces 1 egg yolk 1/2 cup dry white wine Filling: 2 cups ricotta cheese, preferably whole milk 3/4 cup powdered sugar 1 teaspoon ground cinnamon 1/4 teaspoon allspice 1/4 cup heavy cream 1/4 cup small semisweet chocolate chips 1 lemon 1 quart canola oil, for frying Flour, for rolling 1 egg, lightly beaten, for egg wash Powdered sugar, for dusting Other Promotions Other Promotions Directions For the Shell Dough In a medium bowl, sift together the flour, sugar and salt. Work the butter pieces into the flour with your fingers until the mixture becomes coarse and sandy. Add the egg yolk and the white wine and mix until it becomes a smooth dough. Spread a piece of plastic wrap on a flat surface and place the dough in the center. Wrap the plastic loosely around it and press the dough to fill the gap. Flattening the dough will mean less rolling later. Let it rest in the fridge for a few minutes while you make the filling. First Step For the Filling Second Step In a medium bowl, whisk the ricotta until smooth. Sift in the powdered sugar, cinnamon and allspice. Mix to blend. In a separate bowl (or in the bowl of an electric mixer fitted with the whisk attachment), beat the heavy cream until fairly stiff. Using a rubber spatula, gently fold the cream into the ricotta mixture. Stir in the chocolate chips. Lightly zest the exterior of the lemon and stir it into the ricotta. Refrigerate for a half hour to an hour. Lava Cake Lava Cake Ingredients 1/2 cup unsalted butter 2/3 cup bittersweet chocolate chips 1 1/2 cups powdered sugar 4 large eggs 2 large egg yolks 2 teaspoons vanilla extract 1/2 cup all-purpose flour 1/4 cup unsweetened cocoa powder 2 tablespoons Dutch-processed cocoa powder(dark cocoa) 1/2 teaspoon kosher salt 2 teaspoons powdered sugar (for garnish) Directions Preheat the oven to 350 degrees F, and mist six 4-ounce ramekins with non-stick spray. Place the butter and chocolate chips in a large microwave-safe bowl, and microwave in 30-second increments, stirring, until completely melted. Add the powdered sugar, and stir until smooth. Stir in the eggs and yolks, one at a time, until completely incorporated. Stir in the vanilla. Add the flour, cocoa, and salt, and stir until blended. Transfer the batter to the prepared ramekins, and bake for 16 to 20 minutes, or until set around the edges but still wobbly in the centers. Cool for 20 minutes, then invert the cakes onto serving plates and dust with powdered sugar. Tres Leches Tres Leches Ingredients Butter to grease the pan 1 ¼ cup All Purpose Flour sifted (plus extra for dusting pan) 1 teaspoon baking powder 1/4 teaspoon salt* 1/2 cup unsalted butter melted and cooled (1 stick) 1 cup sugar 5 whole eggs 1 teaspoon vanilla FOR THE MILK MIXTURE 1 can condensed milk NESTLE LA LECHERA 14oz 1 can Evaporated milk CARNATION 12oz 1 cup of Heavy Heavy whipping or 1 can of “Media Crema Nestle” 1 1/2 teaspoon vanilla 4 Tablespoons rum or brandy optional FROSTING 1 1/4 cup heavy whipping cream the one you buy at the dairy fridge section 4 Tablespoons of sugar 1 teaspoon vanilla GARNISH Canned fruit like peaches mangos or fresh fruit like strawberries and kiwis. If using fruit to decorate, add just before serving. Directions Turn oven to 325 degrees F. Make sure to adjust oven rack to middle position. Grease and flour a 13-by-9 inch pan and set aside. Place flour, baking powder and salt in a medium-size bowl and whisk together to mix. With an electric mixer, beat the eggs one by one on a medium speed, for about 45-60 seconds, and slowly add the sugar as in a light dusting, until all sugar is incorporated. The egg mix will be very fluffy and be turning a light yellow. Reduce speed of mixer, and slowly add the melted butter, little bit little, and then the vanilla. Keep the mixer running in low. (The butter HAS to be melted and cool if not, it will flatten your bubbles, meaning flat cake) Add the flour in batches (spoon by spoon) and gently fold with a spatula until well combined. DO NOT OVER MIX. Transfer batter to your prepared pan using a rubber spatula to help you spread the evenly. Bake for 30-35 minutes


Transcript: 4 ounces linguine pasta 2 skinless, boneless chicken breast halves 2 teaspoons Cajun seasoning 2 tablespoons butter 1 red bell pepper, sliced 1 green bell pepper, sliced 4 fresh mushrooms, sliced 1 green onion, chopped 1 cup heavy cream 1/4 teaspoon dried basil 1/4 teaspoon lemon pepper 1/4 teaspoon salt 1/8 teaspoon garlic powder 1/8 teaspoon ground black pepper 1/4 cup grated Parmesan cheese Directions Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain. Place the chicken and the Cajun seasoning in a plastic bag. Shake to coat. In a large skillet over medium heat, saute the chicken in butter or margarine until almost tender (5 to 7 minutes). Add the red bell pepper, green bell pepper, mushrooms and green onion. Saute and stir for 2 to 3 minutes. Reduce heat. Add the cream, basil, lemon pepper, salt, garlic powder and ground black pepper. Heat through. Add the cooked linguine, toss and heat through. Sprinkle with grated Parmesan cheese and serve 1 (9 inch) deep dish pie crust 5 cups apples - peeled, cored and thinly sliced 1/2 cup white sugar 3/4 teaspoon ground cinnamon 1/3 cup white sugar 3/4 cup all-purpose flour 6 tablespoons butter Directions Preheat oven to 400 degrees F (200 degrees C.) Arrange apple slices in unbaked pie shell. Mix 1/2 cup sugar and cinnamon; sprinkle over apples. Mix 1/3 cup sugar with flour; cut in butter until crumbly. Spoon mixture over apples. 1 cup uncooked quick-cooking wild rice Cooking spray 1 cup chopped onion 2 garlic cloves, minced 3 cups fat-free, less-sodium chicken broth 1 1/2 cups cubed peeled baking potato 3 cups 2% reduced-fat milk 1/3 cup all-purpose flour 10 ounce light processed cheese, cubed (such as Velveeta Light) 2 cups chopped roasted skinless, boneless chicken breasts (about 2 breasts) 1/2 teaspoon freshly ground black pepper 1/4 teaspoon salt 1/4 cup chopped fresh parsley (optional) Directions Cook rice according to package directions, omitting salt and fat. Heat a large Dutch oven over medium-high heat. Coat pan with cooking spray. Add onion and garlic; sauté 3 minutes. Add broth and potato; bring to a boil over medium-high heat. Cover, reduce heat, and simmer 5 minutes or until potato is tender. Combine milk and flour, stirring well with a whisk. Add the milk mixture to potato mixture; cook 5 minutes or until slightly thick, stirring constantly. Remove from heat; add cheese, stirring until cheese melts. Stir in rice, chicken, pepper, and salt. Garnish with parsley, if desired. Maria Zuniga Asian Slaw Salad 3/4 cup white sugar 1/3 cup all-purpose flour 2 cups milk 2 (1 ounce) squares unsweetened chocolate 3 egg yolks 2 tablespoons butter 1 teaspoon vanilla extract 1 (9 inch) pie shell, baked Directions Combine sugar, flour, milk, and chopped up chocolate in 2 quart saucepan. Stirring constantly, cook over medium heat until mixture begins to bubble. Continue stirring for 2 minutes. Mix a little of the hot mixture into the egg yolks, beating rapidly to avoid cooking the yolks. Stir the warm yolk mixture into the remainder of the chocolate mixture, and cook for an additional 90 seconds. Remove from heat, and stir in butter or margarine and vanilla. Pour filling into pie shell, and chill until set. Top with whipped topping, and a little grated chocolate. Buttermilk Pie Tomato Basil Soup Spice blend: 2 1/2 teaspoons chili powder 2 teaspoons ground cumin 1 1/2 teaspoons ground coriander 1 teaspoon dried oregano 1 teaspoon cracked black pepper 1/2 teaspoon kosher salt Soup: 1 tablespoon canola oil, divided 1 1/4 pounds skinless, boneless chicken breasts, cut into 1/2-inch-wide strips 2 cups chopped sweet onion 1 cup chopped red bell pepper 1 cup chopped green bell pepper 1 cup chopped yellow bell pepper 1 tablespoon minced garlic 1/2 teaspoon salt 2 cups fresh corn kernels 1 (32-ounce) carton fat-free, less-sodium chicken broth 1 (28-ounce) can fire-roasted crushed tomatoes, undrained 2 tablespoons fresh lime juice Relish: 1/2 cup chopped fresh cilantro 1/3 cup chopped green onions 1 teaspoon grated lime rind 3 ounces queso fresco, crumbled 1 diced peeled avocado Cilantro sprigs (optional) Directions To prepare spice blend, combine first 6 ingredients in a small bowl. To prepare soup, heat 2 teaspoons oil in a large nonstick saucepan over medium-high heat. Add chicken; sprinkle 1 1/2 tablespoons spice blend over chicken. Sauté 8 minutes or until done; cool. Chop chicken; set aside. Heat remaining 1 teaspoon oil in pan over medium-high heat; add onion, bell peppers, garlic, and 1/2 teaspoon salt. Sprinkle vegetable mixture with remaining spice blend; sauté 8 minutes or until vegetables are tender. Stir in chicken, corn, broth, and tomatoes; bring to a boil. Reduce heat; simmer 15 minutes. Add lime juice. To prepare relish, combine chopped cilantro and next 4 ingredients (through avocado). Ladle 1 1/4 cups soup into bowls; top with 1/4 cup relish. Garnish with cilantro sprigs, if desired Champagne


Transcript: Baked Potato in a Can Simple Tomato Sandwich Directions 1. Place a Hobo Pie toaster in the hot coals of a campfire to preheat for a few minutes. 2. Butter both slices of bread, then place one slice, butter-side down into the toaster. Crack the egg onto the bread, and break the yolk. Top with a slice of cheese and the second slice of bread, butter-side up. 3. Close the toaster, and place into the coals of the fire. Cook for several minutes, turning frequently, until the bread has browned nicely on both sides. Prep: 2 mins Cook: 3 mins Directions: -Clean the potato. -Butter the outside of the potato really well, and season to taste. -Put potato into the tin can and cover top of can with foil. -Place the tin can next to a fire pit of coals and let it set for 25 minutes, then turn can 90° and cook for another 20 minutes (do not peek at potato). -After 45 minutes you will have a perfect baked potato Prep: 10 mins Cook: 20 mins Directions: 1. Heat oil in large skillet over medium-high heat. Cook the onions and peppers in the oil until tender crisp, about 3 minutes. 2. Stir in hot dogs, and cook until lightly browned, about 3 minutes. Stir in the tomatoes, and season with oregano, salt, and pepper; cook for 3 to 5 minutes, or until hot dogs are heated through. Prep: 10 mins Cook: 11 mins Breakfast Burrito Ingredients: -bread -bacon -cheddar cheese -olive oil spray Bacon and Cheddar Grilled Cheese Ingredients: -2 slices bread -1 medium organic tomatoes (room temperature or fresh from the stalk, do NOT attempt this with pale, store-bought types!) or 1 medium garden tomato -3 tablespoons Miracle Whip or 3 tablespoons mayonnaise Campfire Foil Packs Ingredients: -4 baking potatoes peeled and cubed -2 skinless boneless chicken breast halves, diced -2 medium red bell peppers, chopped -1 large white onion chopped -3 celery ribs chopped -2 cups bbq sauce Ingredients: -Hamburger buns -1 lb ground beef -2 -3 stalks celery, chopped -1 small onion, chopped -1 (8 ounce) can tomato sauce -1/4 cup ketchup -1/4 cup barbecue sauce -1 tablespoon firmly packed brown sugar -1 teaspoon dry mustard -salt and pepper -1 tablespoon Worcestershire sauce -1 tablespoon vinegar Ingredients: - 1 tablespoon vegetable oil -1 large onion, chopped -2 large bell peppers, chopped -1 (16 ounce) package hot dogs, cut into 1/2-inch pieces - 1 (28 ounce) can stewed tomatoes -1 teaspoon dried oregano -salt and pepper Campfire Breakfast Sandwich Directions: 1. Heat up the oil in a dutch oven. Fry the bacon and onions until the onions have become clear. 2. Stir in the grated potato and cover for about 15-20 minutes. 3. Beat the eggs in a bowl and pour this evenly over the mixture. Cover for about 10-15 minutes. 4. Sprinkle the cheese and cover until it's melted. Slice and serve. Prep: 15mins Cook: 40 mins Ingredients: -1 egg -1 slice of cheese -2 slices of toast -2 tablespoons of butter Ingredients: -1 pound skinless, boneless chicken breast meat - cubed -2onions, diced -1 (8 ounce) package sliced fresh mushrooms -1yellow bell pepper, seeded and sliced into strips -1red bell pepper, seeded and sliced into strips -4 cloves garlic, sliced -4 small potatoes, cubed -1/4 cup olive oil -1lemon, juiced Ingredients: - 8 envelopes cheese-flavored Quaker Instant Grits - 8 eggs -4 cups of water -1/2 lb. bacon, cut into bite-sized pieces - Salt and pepper to taste Directions: 1. Thread onto each skewer in the following order: bread, tomato, red bell pepper, yellow bell pepper, bread. Repeat 1 more time adding an additional piece of bread on the end of each skewer. Let sit for 15 to 20 minutes. 2. Lightly brush skewers on each side with olive oil and season to taste with salt and pepper. 3. Place skewers on a preheated medium-high grill and cook until vegetables are cooked crisp/tender, and bread is lightly browned about 4 to 5 minutes per side. 4. Arrange one skewer on to each romaine leaf. Sprinkle each skewer with some of the diced mozzarella cheese and then drizzle with basil pesto. Prep 10 mins Cook 5 mins Directions: 1. Empty 2 packets of the instant grits into each bowl. 2. Pour the water into a pot and wait for it to boil. 3. In a pan, fry the bacon until they become golden and crispy. 4. Beat the eggs in a bowl and add this into the pan, stirring regularly until the eggs have set. 5. Pour the hot water into each of the bowls and stir. 6. Top each of the bowls with the bacon and eggs. Prep: 15 mins Cook: 15 mins Directions: 1 In a large skillet, brown ground beef, celery and onion. 2 Drain the fat, 3 Stir in remaining ingredients, simmer covered, 15-20 minutes, stirring occasionally over campfire. 4 If Joes appear too 'loose', leave cover off and let moisture evaporate. 5 Cook until it's the consistency you like Prep: 10 mins Cook:35 mins Pizza Joe's Panzanella Salad Skewers Table of contents Campfire Cooking Meghan Scott Ingredients: -6 Callisons Garlic Herb Seasoned Skewers (appetizer size) -18 (1 inch) cubes artisanal-style bread -12cherry or grape tomatoes

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