Ingredients

Crepes with cajeta

Portions

 1 1/2 cups cow's milk

 1 cup flour

 2 eggs

 1 tablespoon vegetable oil

 1/4 teaspoons salt

 2 teaspoons sugar

 1 cup cajeta, or candy of milk

 1 cup cow's milk, or the amount needed

 1/4 cups walnuts, chopped (optional)

Preparation

 Put all the ingredients (except the cajeta and the walnut) in the blender and liquefy
them.

 Heat a small round pan with a few drops of oil (can be distributed by the pan with a
napkin so it is not greasy).

 With a deep spoon, pour a little of the mixture into the pan, ensuring that it covers the
whole pan and let it cook for about 45 seconds until it is browned on the bottom.

 The same thing is repeated until all the crepes are made. They are accommodated in a
greased dish by folding them in four.
 In a saucepan put cajeta, a little milk and heat until it is the desired consistency (do not
boil).

 Put the hot cajeta sauce on the crepes and sprinkle with chopped nuts. They can be put
in the oven to heat, or serve immediately.

HOT CAKES

Ingredients

Portions

 1 1/4 cups flour

 2 teaspoons baking powder

 1 tablespoon sugar

 1 pinch salt

 1 egg

 3/4 cups cow's milk

 1/2 teaspoons baking soda

 1 tablespoon vegetable oil

 1 teaspoon vanilla essence

Preparation

 Fry all the dry ingredients and mix well with the liquids, taking care not to beat too
much. If it is too hard, add a little more milk.
  Heat a comal or stovetop, at medium temperature. Lightly grease with a napkin with
oil or butter spray. Cook until bubbles appear and turn carefully. Cook for a few
more minutes.

FETTUCCINE

Ingredients

Portions

 1/2 kilos fettuccine pasta

 6 tablespoons unsalted butter
 1 shallot, chopped
 1 cup whipping cream
 1 cup Parmesan cheese, grated
 1/2 teaspoons salt
 1/4 teaspoons pepper
 200 grams deli ham, diced (optional)
 parsley, fresh minced

Preparation

 Cook the fettucine as indicated in the package, until it is cooking al dente. Reserve ¼ cup
of the water in which the pasta was cooked.
 While the pasta is cooking, melt the butter in a medium skillet over medium heat. Add the
shallots until they are soft. Add the cream and wait for it to boil, reducing the sauce a little,
about 5 minutes. Remove the pan from the heat.
 Return the pasta to the pot in which it was cooked and cook over medium-high heat
together with the liquid that was reserved. Add the cream and butter mixture and half of
the Parmesan cheese (1/2 cup). Mix well while seasoning with salt and pepper.
  Add the diced ham (optional) and the rest of the Parmesan cheese. Garnish with parsley
and serve immediately.

Hot dog

ingredients:

 8 sausages
 8 Bread for sausage
 1 onion
 ¼ head of green cabbage
 200 g of potato chips
 mayonnaise
 mustard
 ketchup

Preparation:

 Cook the sausages in a pan of boiling water. Remove from the water when they are
tendering and cooked.
  Cut the onion into pieces and put it in the food processor until finely chopped. Remove it
and do the same with green cabbage. Take the potato chips and flatten until they are in
small pieces.

Spaguetti

Ingredients

Portions

 500 grams spaghetti

 1 glass sour cream
 1 clove garlic
 3 Poblano chiles
 2 tablespoons butter

Preparation

 Cook the spaghetti in plenty of salted water.

 Roast the Chiles, while removing the skin and veins.
 Drain the spaghetti once cooked and place the pasta in a pan.
 Blend the chiles with the garlic, the cream and salt.
 Pour the sauce into a saucepan with the butter, cook a few minutes and add the pasta.
Mix well and