Professional Documents
Culture Documents
INGREDIENTS:
● gelatin powder
● agar-agar powder
PROCEDURE:
INGREDIENTS:
1 & ½ can of a fruit cocktail
1 pc. Watermelon
2 pcs. Of nestle cream
2pcs. Of a condensed milk
PROCEDURE:
INGREDIENTS:
6 pcs potatoes
1 cup of mayonnaise and ketchup
3 pcs tomatoes
2 pcs white onions –slice into small pieces
Different kinds of snacks
PROCEDURE:
Step 1: soak the potatoes into iodized salt then wait until 5
minutes
Step 3: prepare your frying pan with cooking oil and fry your
dried potatoes
Step 5: arrange your chips with the fried potatoes and your dip
CAESAR SALAD
INGREDIENTS:
2 small garlic gloves, minced
2 tbsp freshly squeezed lemon juice, from lemon
1 tsp of Dijon mustard (Maille is better)
1 tsp Worcestershire sauce
1 cup of Hellman’s Real mayonnaise
½ cup of freshly graded Parmigiano-Reggiano
¼ tsp salt
¼ tsp freshly ground pepper
PROCEDURE:
INGREDIENTS:
6 eggs
1/4 cup mayonnaise
1 teaspoon white vinegar
1 teaspoon yellow mustard
1/8 teaspoon salt
Freshly ground black pepper
Smoked Spanish paprika, for garnish
PROCEDURE:
1. Place eggs in a single layer in a saucepan and cover with enough water that
there's 1 1/2 inches of water above the eggs. Heat on high until water begins
to boil, then cover, turn the heat to low, and cook for 1 minute. Remove from
heat and leave covered for 14 minutes, then rinse under cold water
continuously for 1 minute.
2. Crack egg shells and carefully peel under cool running water. Gently dry with
paper towels. Slice the eggs in half lengthwise, removing yolks to a medium
bowl, and placing the whites on a serving platter. Mash the yolks into a fine
crumble using a fork. Add mayonnaise, vinegar, mustard, salt, and pepper,
and mix well.
3. Evenly disperse heaping teaspoons of the yolk mixture into the egg whites.
Sprinkle with paprika and serve.
WALDORF SALAD
INGREDIENTS:
2 tbsp. mayonnaise
2 tbsp. plain yogurt (Greek or regular)
1 tbsp. lemon juice
1 c. halved red grapes
1 c. chopped apples
1 c. sliced celery
1/4 c. chopped parsley
Kosher salt
Freshly ground black pepper
1 c. walnuts, toasted
Bibb lettuce, for serving
PROCEDURE:
1. In a large bowl, whisk together mayonnaise, yogurt, and lemon juice.
2. Add grapes, apple, celery, and parsley and fold until just combined.
Season with salt and pepper. Top with walnuts and serve over lettuce.
CLUBHOUSE
INGREDIENTS:
PROCEDURE:
1. Heat grill to High and cook the bacon, turning halfway through, until
crisp. Toast the bread and spread one slice with the mayo.
2. Layer on the egg, tomato and bacon, then top with another slice of
bread. Add the chicken or turkey, bacon, then lettuce. Finish with the
final slice of bread and cut into quarters. Secure with cocktail sticks
and serve with crisps, if you like.
BURGER
INGREDIENTS:
1 egg
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1 pound ground beef
1/2 cup fine dry bread crumbs
PROCEDURE:
1. Preheat an outdoor grill for high heat and lightly oil grate.
2. In a medium bowl, whisk together egg, salt and pepper.
Place ground beef and bread crumbs into the mixture. With
hands or a fork, mix until well blended. Form into 4 patties
approximately 3/4 inch thick.
3. Place patties on the prepared grill. Cover and cook 6 to 8
minutes per side, or to desired doneness.