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Transcript: zabaglione with fresh berries 6 large eggs 6large egg yolks 1 1/2 cups of sugar 1 1/2 cup sweetened marsala wine 9 cups whole mixed berries 4 1/2 cups light canned refrigerated whipped topping (such as reddi wip) 1 teaspoon of ground ginger 12 center cutbone in pork loin chops 4 riped tomatoes chips and salsa good food ideas 3 inch thick (about 6 lb )trimmed of fat BON appitite 1 inch thick (about 2 lb)trimmed of fat 1/4 teaspoon of ground red pepper 6 tbsp of packed brown sugar chips and salsa 3 teaspoons of ground ginger 3 teaspoon of ground cinnamon 1 1/2 meduim onion ,finely chopped (about 9 tbsp) slow cooker pork chops with apple chutney 6 meduims baking apples veggie soup salt and pepper 1 pound of elbow maccoroni 3 ribs of celery finely chopped fresh pesley 1 carrort 1 12oz canned tuna in water ,drained 1/2 cup plus 2 tbsp reduce -fat manyonnies 1 tbsp of apple cider 4 center cutbone in pork loin chops chips and salsa x3 6 tbsp of cider vinegar 1/4 teaspoon of pepper 3 bags of torilla chips my recipe book veggie soup x3 salt and pepper 3 pounds of elbow maccorni 9 ribs of celery finely chopped 1 1/2 cup finely diced red onoin 1 1/2 cup finely chopped fresh pesley 3 carrots 3 36 oz canned tuna in water drained 1 1/2 cup plus 2 tbsp .reduced - fat mayonnise 3 tbsp plus 3 tbsp cider vinegar 1/4 cup sweetened dried cranberries 2 tbspof cider vinegar 1 bag of torilla chips zabaglion with fresh berries good ideas for your holidays with your family :) 3/4 cup chopped fresh coriander (cilantro) slow cooker pork chops with apple chutney servings :4 18 tbsp of brown sugar 3/4 teaspoon ground red pepper hope you use these recipes to make your holidays the best with your family and friends :) 3/4 cup sweetened of dried cranberries 1/4 cup chopped fresh coriander (cilantro 3/4 teeaspoon of salt 1/4 teaspoon of salt 3/4 teaspoon of pepper zabagllione with fresh berries 2 large eggs 2 large egg yolks 1/2 cup sugar 1/2 cup sweeted marsala wine 3 cups of whole mixed berries 1 1/2 cups of light canned refrigerated whipped topping (such as reddi whip slow cooker pork chops with apple chuntney 1/2 meduim onion ,finely chopped (about 3 tbsp) 1 teaspoon of ground cinnamon 12 ripe tomatoes 2 meduim baking apples 3 jalapenos 1 jalapeno

Recipe Book

Transcript: Threats We can introduce our book through community events such as farmers market, bakes sales and book fairs. Promote our book in our schools and spreading the word. Taking advantage of the use of social media. There are many recipe books already; ours may not seem that different from others Production time may be long and could possible be damaged during shipping Mom's Recipe Book Strengths Opportunities Our idea is to make a recipe book consisting of recipes from the people who helped build our community in Howard County. By: Jelena Chen, Shariellys Quinones, Maia Dunchak and Arushi Bhattacharyya The recipe book can be sold to large audience: anyone who enjoys cooking and wants to recreate family dishes, or just anyone who has to cook for themselves and/or others Why We Chose This Product Front and back covers: hardcover or paperback. Hardcover is more expensive to produce but we would receive a larger profit from it. Since this is a small scale company going cheaper with paperback might be more efficient. Cost: Using an estimated amount of 200 books with 60 recipes per book would cost $2.85 per book, with an estimated total cost of $570.00. We would sell each book for $8.50. We would make an estimated profit of $1130.00. Recipes: organized by families with a recipe or two on each page along with pictures of the dishes. Depending on how many there are, a recipe index may be necessary. Foreword: description of the community and book, purpose of the book Weaknesses It's a creative idea Promotes the community and families Unique Easy to obtain recipes Howard County is a very diverse community and our families show that. We have families that come from different ethnic backgrounds that can provide a diverse representation of our community. SWOT Analysis It's a fun and creative way to show the diversity of Howard County while also celebrating the 50th anniversary of Columbia. How to publish/sell our book Foreword People may not be willing to share recipes or not enough people may be willing A book has already been made Lots of recipes exist online Suggested Design

Recipe Book

Transcript: Ingredients 1 4oz chicken breast 1/4 cup ricotta cheese 2oz frozen spinach 1/8 cup parmesan cheese Directions pound out chicken set aside. Mix remaining ingredients together place on breast. Roll up and then roll in plastic wrap. Place in to boiling water for 20 min till cooked thru.Slice and serve. Boiling Chicken Frying Meat Place the hot water, kosher salt and brown sugar into a 5-gallon upright drink cooler and stir until the salt and sugar dissolve completely. Add the ice and stir until the mixture is cool. Gently lower the turkey into the container. If necessary, weigh down the bird to ensure that it is fully immersed in the brine. Cover and set in a cool dry place for 8 to 16 hours. Remove the turkey from the brine, rinse and pat dry. Allow to sit at room temperature for at least 30 minutes prior to cooking. Place the oil into a 28 to 30-quart pot and set over high heat on an outside propane burner with a sturdy structure. Bring the temperature of the oil to 250 degrees F. Once the temperature has reached 250, slowly lower the bird into the oil and bring the temperature to 350 degrees F. Once it has reached 350, lower the heat in order to maintain 350 degrees F. After 35 minutes, check the temperature of the turkey using a probe thermometer. Once the breast reaches 151 degrees F, gently remove from the oil and allow to rest for a minimum of 30 minutes prior to carving. The bird will reach an internal temperature of 161 degrees F due to carry over cooking. Carve as desired. Microwave Meat In a small bowl, mix together the tomato sauce, brown sugar, and mustard; stir until the brown sugar has dissolved. In a large mixing bowl, mix the eggs, minced onion and green pepper, garlic powder, cracker crumbs, salt, and black pepper; mix in the ground beef and half the tomato sauce mixture, stirring until the meat loaf is thoroughly combined. Place the meat mixture into a 2-quart microwave-safe baking dish. Spread the remaining tomato sauce mixture over the meat loaf. Cook in microwave oven on High setting until set, the juices run clear, and meat is no longer pink inside, 10 to 15 minutes depending on power of microwave oven. An instant-read meat thermometer, inserted into the center of the loaf, should read 165 degrees F (75 degrees C). Drain any grease from the dish as soon as loaf is cooked; allow to stand, uncovered, 10 to 15 minutes before serving. Stir together flour, tarragon, salt, ginger, pepper, mustard powder, thyme, garlic powder, and oregano in a shallow bowl until well blended. Beat the egg together with the milk until smooth in a bowl. Dredge the chicken breasts in the flour mixture, shake off excess, then dip in egg, and again in flour. Set breasts aside to rest for 10 minutes. Preheat oven to 350 degrees F (175 degrees C). Heat the vegetable oil in a skillet over medium-high heat. Dredge the chicken breasts in flour again, and shake off excess. Brown the chicken in the hot oil until golden brown on both sides. Place onto a baking sheet, and bake in preheated oven until the chicken is no longer pink in the center, 20 to 30 minutes. FONTS Recipe Book Deep Frying Turkey In a small bowl, mix the vegetable oil with the smashed garlic, using a fork to help release the garlic flavor into the oil. Season the garlic mixture with salt, and pepper, to taste. Let sit for at least 15 minutes. Meanwhile, prep the chicken breasts. Rinse and dry the chicken thoroughly. Find the ridge along the side of the chicken breast, and carefully pull off the tender. Take each breast and pound gently to an even thickness. Do not pound too thin; the breast will not be completely uniform. If there is a skinny little triangular tip, go ahead and cut off and discard. Prep the tenders by slicing off any jagged edges. Liberally salt and pepper the chicken and allow to sit at room temperature for at least 15 minutes. Preheat the grill to hot. Once the chicken has rested, brush liberally with the garlic-infused vegetable oil. Place the chicken breasts on the hot grill, with the thicker portion facing the hotter part of your grill (usually the back). Allow the chicken breasts to cook undisturbed until char marks are made, about 4 minutes. Flip the chicken, keeping the thick part of the chicken toward the hot part of the flame, and cook until an instant-read thermometer inserted in the chicken reads 155 degrees F, about 3 more minutes. Place the chicken tenders on the grill and cook for 3 to 4 minutes total, turning halfway through. Allow the grilled chicken to rest for 5 minutes, covered, before serving. Grilling Chicken INGREDIENTS 3 to 3 1/2 lbs (1.3 to 1.6 kg) of Boneless Rump Roast (pick an end cut with a layer of fat if you can) Olive oil 8 slivers of garlic Salt and pepper You will need a meat thermometer For the gravy: Red wine, water, and or beef stock corn starch METHOD 1 Start with the roast at room temperature (remove from refrigerator 1 hour before cooking - keep it wrapped). Preheat the oven to 375°F (190°C). 2 With

Recipe Book

Transcript: Strawberry & blueberry shortcakes 1.Preheat oven to 180 Degrees.Cream the butter with the sugar until light & creamy.Add the egg & mix well. 2.Sift in the flour,baking powder & salt,then add the milk.Fold well. 3.Roll outto 2cm thick on a well floured surface.Cut into circles using 7.5cm round cutter.Put circles on a greased baking tray & bake for 20 minutes. 4.Cool slightly,then split & fill with cream & strawberries & blueberries.Dust with icing sugar to serve. 4 hot dog rolls 20g butter 1 garlic clove,crushed 440g tinned spaghetti in tomato & cheese sauce 80g sliced ham,chopped 100g cheddar cheese slices,cut into strips 250g desiccated coconut 200g condensed milk 1 teaspoon vanilla extract glace cherries,to decorate 1. Preheat oven to 180 degrees.Brush a baking tray with oil. 2.Cut the hotdog rolls in half horizontally.Place on the baking tray. 3.Heat the butter in a saucepan.Add garlic & cook for 2-3 minutes.Brush a little on each roll half.Top spaghetti,ham & cheese. Sunken Subs 1.Preheat the oven to 180 degrees.Lightly grease two baking trays. 2.Combine the coconut,condensed milk and vanilla in a bowl. 3.Drop 1 teaspoonsful at a time onto the trays.Decorate the mounds with cherries. 4.Bake for 10-12 minutes,or until lightly browned.Remove from trays and allow to cool. Makes 30 Coconut clusters Makes 8 90g butter 60g sugar 1 egg 140g plain flour 2 teaspoons baking powder a pinch of salt 4 tablespoon milk whipped cream,to serve 250g strawberries,quartered 150g blueberries 1cing sugar,to dust Makes 4

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