ango Salsa
This recipe is an example of a standard format. I know this because the format is easy to follow and doesn’t take up very much space. The ingredients list is simple and acts as a quick reference, so that the chef can see if they already have all of the ingredients available.
The source of this recipe is https://foodshuttleofl.wordpress.com/category/operation-frontline-recipes/
The yield of this recipe is 3 cups of salsa. It says that it serves 6 people (½ cup each).
The ingredient that is used the most in this recipe is mangoes. This recipe calls for two large mangoes. The ratio of mangoes to all other ingredients will be much larger.
The ingredient that is used in the smallest amount is the cayenne pepper. This recipe calls for
…show more content…
These ingredients must be cut into a good size because salsa is supposed to be easy to eat. You won’t be able to eat the dip easily if the pieces of vegetables and fruit are either too big or too small.
Cutting board- you need to use a cutting board so that you aren’t cutting your ingredients on a dirty surface. Using a cutting board can prevent cross-contamination.
Large glass bowl- you need a large glass bowl so that you can combine all if the ingredients together.
8. Since the prepare time is not listed, I estimate that it takes approximately a half an hour to get your finished Mango Salsa. After you have prepared the salsa, you should chill the salsa in the refrigerator for an hour before eating.
9. Chopping- you need to be able cut up the mangoes, onion, cucumber, jalapeno, limes and cilantro.
Measuring- you need to be able to measure the ingredients properly. The recipe could be ruined if you add too much or too little of an ingredient.
10. I would serve nachos with this recipe. The salty nachos will compliment the sweetness of the mangoes within the
…show more content…
This recipe calls for 2 cups of light sour cream.
The ingredient that was used in the smallest amount was the black olives. The recipe calls for ¼ cup of chopped pitted black olives.
An electric mixer- to beat the cream cheese and sour cream together, creating a smooth base for the dip.
Spoon- to scoop the salsa out of the jar and spread it across the sour cream layer.
Grater- to grate the cheddar cheese.
Chef’s Knife- you need a knife to chop the lettuce, shrimp, green onions, black olives and to dice the tomatoes.
It would take approximately 15 minutes to make this recipe.
Dicing- you need to be able to cut the tomatoes into small cubes.
Grate- you need to have the ability of being able to grate cheese in order to make this recipe.
I would serve tortilla chips or thick slices of cucumber or bell pepper. The tortilla chips or vegetables are simple and wouldn’t overpower the great taste of the shrimp dip. Infact the sweetness of a bell pepper would compliment the salty dip.
The nutrition information in this recipe suggests that there is quite a bit of salt, cholesterol and fats within the dip, however there is a lot of protein and a bit of
maximizing the flavor of every dish. By bringing in comfort food to the scene of higher end
Dried basil, dried thyme, ground coriander, onion powder, ground cumin, ground mustard, garlic powder, cayenne pepper (N.A. n.d.). Place all ingredients in blender, and frappe. Store in tight container.
To the basic recipe add 6 or 7 finely chopped (or put in blender) ripe peaches.
1. blend 4 cloves of garlic, 8 chilli pepper, 2 small onion, 2 ginger, 2 oyster
The most complicated portion of this recipe is making the chamoy sauce. You’ll have to hydrate the dried ancho chile peppers and dried apricots in a saucepan for about 30 minutes. Cool the peppers and apricots and then purée them with the rest of the ingredients in a blender. You can easily make it ahead of time.
Add the diced red onion, jalapeno, cilantro, lime zest and juice, and mango. Stir well to combine, then add salt and pepper to taste.
In a mason jar (or any container with a tight-fitting lid,) add in the remaining ingredients. Seal the jar and shake well to combine. Set aside.
simmer. Add a ¼ tbsp. cracked black pepper, a ½ can of chili sauce, 2 tbs. of chile
Kosher salt (to taste) with a plastic spoon, masher, chef’s knife, serving dish, cling wrap, and a small size bowl enough to hold all avocado dip.
Brown bread with green and black olives, Nutella spread, sliced tomato, hard-boiled egg, strawberry jam, butter soaked in honey and an assortment of Turkish cheeses (feta-like cheese called ezine peyniri; an aged, cow’s milk cheese called eski kasar and a variety of cheese made of goat’s milk called tulum peyniri).
Ingredients: 2 cups of powder, two cups of water, one tablespoon of cornflower, 1 cup of sugar, 1 tbsp of sugar, 1 tablespoon of zincatine, 1 tablespoon of CMC powder, 1 teaspoon of liquid glucose. Mango Puree 1 cup, 2 egg white parts, 2 tablespoons sugar.
Feeling a little bit hungry and creative? This recipe might just be perfect for you.
Because it is so close to the equator, Costa Rica has a year round climate giving access to to a selection of exotic Costa Rican fruits. Costa Rica also has rich volcanic soil which is great for growing things like pineapples,bananas and other native fruits that are unknown to foreigners. The many fruits in Costa Rica are not just used for eating, that are used in the beverages frescos, refrescos, or jugos naturales where the fruits are blended with sugar, and a choice of water or milk. They are similar to the smoothies we drink. For this project I made a fruit salad using differents fruits that are eaten or popular in Costa Rica. The following fruits were used: mango, pineapple(piña), starfruit(carambola), papaya, and strawberries(fresas).
The tacos would be on a soft four torilla with ground beef and cheese. This would not have been my choice. You’ve got to have lettuce. To this day, I regret not making sure that lettuce was included in the tacos. Moisture was a necessity! Without lettuce, the tacos were too dry.
Tossing in diced, reduced-fat cheese (try reduced-fat Jack or cheddar, part-skim mozzarella, fresh mozzarella, or soy-based