refrigerator dinner roll recipe

Ingredients:
1/4 cup granulated sugar

3 tablespoons vegetable shortening
1 1/2 teaspoons salt
1 cup milk
1 package active dry yeast
3/4 cup lukewarm water (105 to 115 degrees)
1 egg, beaten
4 to 4 1/2 cups all-purpose flour, divided
Butter, melted
Preparation:
In a large bowl, combine sugar, vegetable shortening, and salt; stir until well blended. In a small saucepan, scald milk; pour over sugar mixture. Cool to lukewarm (105 to 115 degrees F).
In a small bowl, combine yeast and water; stir until yeast is dissolved. Mix in egg until well blended; stir into milk mixture.
Add 2 cups flour. Gradually stir in as much of the remaining flour as dough will absorb, mixing well. (Add additional flour carefully. You can always add more flour, but once you've added too much, the result will be a dry product.) Place dough into a well-greased bowl, turning to grease top. Cover bowl (with dough in it) with plastic wrap. Refrigerate at least 8 hours but no longer than 5 days.
Grease a baking pan or muffin cups. To bake, shape into desired amount of rolls (cloverleaf rolls, Parker House rolls, or crescent-shaped rolls) and shape dough into tight balls). As you shape the rolls, you want to stretch the top of the dough ball while simultaneously sealing the bottom. The stretching helps the dough hold up to the expansion that occurs in the oven, while the sealing prevents the rolls from opening up while baking and becoming wrinkled and doughy on the bottom. As you work, keep the rest of the dough pieces covered with plastic wrap so they will not dry out.
Place the balls (in the desired style you want - see below) onto prepared baking pan or into prepared muffin cups. Cover and let rise in a warm place (85 degrees), free from drafts, until double in bulk, about 1 hour.

After dough has rested, shape the dough as desired (see Types of Rolls below). Shape pieces of dough into balls and place in two greased 8-inch cake pans or large baking pan. The easiest way to get rolls the same size, is to weight the dough:

• For 16 small rolls - weigh dough into 2-ounce pieces.
• For 13 large rolls - weigh dough into 3-ounce pieces.

Preheat oven to 375 degrees F. Bake 15 to 20 minutes or until golden brown. Remove from oven and remove from pans.
Yields 16 to 24 rolls (depending on size).

mashed potato recipe

 

Ingredients

• 1 1/2 lbs yukon gold potatoes, peeled and quartered length-wise
• 1/2 teaspoon salt
• 4 Tbsp heavy cream
• 2 Tbsp butter
• 1 Tbsp milk
• Salt and Pepper

Method

1 Put potatoes into a saucepan. Add 1/2 teaspoon salt. Add water until potatoes are covered. Bring to boil, reduce heat and simmer, covered, 15-20 minutes, or until done - a fork can easily be poked through them.

2 Warm cream and melt butter, together, either in microwave or in a pan on the stove. Drain water from potatoes. Put hot potatoes into a bowl. Add cream and melted butter. Use potato masher to mash potatoes until well mashed. Use a strong spoon to beat further, adding milk to achieve the consistency you desire. (Do not over-beat or your potatoes will get gluey.) Salt and pepper to taste.

Yield: Serves 4.

cranberry sauce recipe

Ingredients

• 1 cup (200 g) sugar
• 1 cup (250 mL) water
• 4 cups (1 12-oz package) fresh or frozen cranberries
• Optional Pecans, orange zest, raisins, currants, blueberries, cinnamon, nutmeg, allspice.

Method

1 Wash and pick over cranberries. In a saucepan bring to a boil water and sugar, stirring to dissolve sugar. Add cranberries, return to a boil. Reduce heat, simmer for 10 minutes or until cranberries burst.
2 At this point you can add all number of optional ingredients. We typically mix in a half a cup of roughly chopped pecans with or without a few strips of orange zest. You can add a cup of raisins or currants. You can add up to a pint of fresh or frozen blueberries for added sweetness. Spices such as cinnamon, nutmeg or allspice can be added too.
3 Remove from heat. Cool completely at room temperature and then chill in refrigerator. Cranberry sauce will thicken as it cools.
Cranberry sauce base makes 2 1/4 cups.

hot apple cider recipe

Ingredients (8serves)

2	quarts apple cider
½	cup brown sugar, tightly packed
¼	teaspoon salt
1	teaspoon whole allspice
1	teaspoon cloves
3	sticks cinnamon
1	dash of nutmeg

Directions

In a tea strainer combine all the spices. If you don’t have one of those wrap the spices tightly in a cheesecloth.

In a large saucepan, combine apple cider, sugar and salt. Add spices. Bring slowly to a boil. About 20 minutes. Turn down the heat to a simmer for 20 minutes. Discard spices.
Add cinnamon stick and dried apple to each mug.
This can be made ahead of time and reheated when needed, but don’t boil.

gravy recipe

Ingredients
2 cups (500 mL) chicken stock or vegetable cooking water (approx)
1/3 cup (75 mL) all-purpose_flour
1/2 tsp (2 mL) dried marjoram
1/4 tsp (1 mL) pepper
1 tbsp (15 mL) white_wine_vinegar

Preparation
Meanwhile, pour pan drippings into gravy strainer or large measuring cup; skim off fat, reserving 1/4 cup (50 mL). Add enough of the stock to make 3 cups (750 mL) liquid.
Pour reserved fat back into roasting pan. Using wooden spoon, stir in flour, marjoram and pepper; stir over medium heat for 1 minute. Gradually whisk in stock mixture and vinegar; bring to boil, stirring and scraping up brown bits from bottom of pan. Reduce heat and simmer, stirring often, for 10 minutes or until thickened. Strain into warmed gravy boat.

brown sugar sauce recipe

 

    Ingredients:

1 c. brown sugar
1 tbsp. cornstarch
4 tbsp. butter
Salt
1 1/2 c. hot water
1 tsp. vanilla

Preparation:

Combine the brown sugar, cornstarch, butter and a dash of salt with hot water in a saucepan and cook over medium heat until slightly thickened. Remove from heat and cool before adding vanilla. Makes 6 to 8 servings.

gingerbread recipe

 

Ingredients:

• 6 tablespoons butter
• 1/3 cup light brown sugar, firmly packed
• 1/2 cup molasses
• 2 large eggs
• 1 3/4 cups sifted flour
• 1 teaspoon baking soda
• 1/4 teaspoon salt
• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground allspice
• 1/4 ground nutmeg
• 1 1/2 teaspoons ground ginger
• 1/8 teaspoon ground cloves
• 1/2 cup buttermilk
• granulated sugar or cinnamon-sugar mixture

Preparation:

Grease and flour a 9-inch square baking pan. Heat oven to 350°. Cream butter and brown sugar until light and fluffy; beat in molasses. Beat in eggs, one at a time. Sift together flour, baking soda, salt, cinnamon, allspice, nutmeg, cloves, and ground ginger. Add sifted dry ingredients alternately with the buttermilk, beating after each addition. Spread gingerbread batter in the prepared baking pan and sprinkle top lightly with granulated sugar or a cinnamon sugar mixture. Bake the gingerbread for 25 to 30 minutes, or until the gingerbread springs back when lightly touched with a finger. Serve gingerbread warm or cooled with whipped cream, lemon sauce, or a vanilla dessert sauce.

midterm assessment

I’d like to introduce about how to make “Easy Elbow Pasta Carbonara”.

 

 

*Ingredients (serves 2)

 

-200g elbow pasta

-100g bacon

-2 eggs

-25g parmesan, freshly grated

-200ml cream

-salt and pepper, to taste

 

 

 

 

 

 

 

 

*Directions

-Cook pasta until al dente. Drain and keep warm in the pan.

-Chop the bacon into small pieces. Then fry until crispy in a skillet, over medium heat, do not burn. Drain on a kitchen towel.

-Beat the cream, egg and parmesan thoroughly together in a bowl. Pour the egg and cream mixture into a pan and cook until thickened. Then stir in the bacon and season with pepper, to taste.

-Divide the pasta into the serving plates, pour the sauce over the pasta and carefully stir together.

 

 

 

 



*Packaging

-Front

 

 

-Back

 

 

 

 

 

-side

 



 

 

 

 

 

*Poster

 

 



 

 



Field Trip

              On Thursday, I went to a field trip in class of culinary skills.

              First, we went to Sobby’s. It was pretty fun that if I did not know about my foodstuffs, I guessed it, and I looked for it. I could find a interesting foodstuff. It is a white onion, because I had never seen it in my country. So I t was surprised.

              Next, we went to farm of cows. I have ever milked a cow in my country, so I had seen a cow before, but I was for the first time to go to the big stock farm which is many cows.　So I could learn many things from there. For example, cows eat a feed which is including corns. And they do a toilet as stand. It was surprised, because I did not think that surely they do it as stand. Calves and cows were separating the place. Probably, the calves can join cows after over 6 months from was born. We could see a calf which was born in Thursday morning. The calf did not stand up yet. After we observed cows, we went to a scene of be milked a cow. I was first time to see it. A cow was milked a cow twice a day. I wanted to try to drink the milk.

              Finally, we went to culinary center in downtown. First we heard a presentation from chefs, and we tried to eat mussel. It was so delicious. After that, we had lunch. I ate a salad, a pasta and dessert. The salad was that dressing was so good. I thought it was including maple syrup, so too sweet. But it was not too sweet, so good taste. Also, the pasta was good. And I like the dessert, because I really love cream bluree. But I was for the first time to eat chocolate cream bluree, but it was very good. I want to make it another time. To maintain manners were more difficult than I thought. Specially, it was difficult how to use fork for me, because I always stab foods by fork. Before we go back, the chefs gave to us books and chef’s hats.

              There were many first time experiences for me in the field trip, and it was good experience for me. I want to utilize that after this which learned things.

basic bread stuffing

Ingredients:

• 1/4 cup finely chopped onions
• 1/2 cup chopped celery
• 1/3 cup butter
• 4 cups bread cubes
• 1/8 teaspoon pepper
• 2 eggs, beaten
• 1/2 teaspoon salt
• 1/4 to 1/2 teaspoon ground sage
• 1/4 to 1/2 teaspoon poultry seasoning
• turkey or chicken broth

 

Preparation:

Sauté onion and celery in the butter until softened. Combine onion mixture with bread, pepper, eggs, salt, sage and poultry seasoning in a large mixing bowl. Stir in broth until well moistened. Enough for an 8 to 10-pound turkey. Or, bake in a greased covered shallow casserole at 325° for about 35 to 45 minutes. Take the cover off the last 5 minutes to brown.

how to cook a turkey

1: Thaw it. If using a frozen turkey, thaw in its original plastic wrapper in the fridge. Allow for five hours per pound, or per 500 g.

Quicker method: Cover the turkey with cold water (the sink is a good place for this), and change with fresh cold water every 30 minutes; allow one hour per pound (500 g).

2: Season it. Prepare the turkey by removing giblets and neck. Rinse and wipe the cavity; sprinkle with salt and pepper or stuff lightly using skewers to fasten skin over the cavity.

3: Roast it. Place turkey, breast side up, on rack in roasting pan. Brush with melted butter or oil. Tent loosely with foil. Roast in 325ºF (160ºC) oven for about 20 minutes per pound (500 g) or until juices run clear when turkey is pierced and when thermometer inserted into thickest part of thigh registers 180ºF (82ºC) for a stuffed turkey or 170ºF (77ºC) for an unstuffed turkey. Remove tent for last hour of roasting.

4: Cover and leave it. When turkey is done, transfer to warm platter. Tent with foil and let stand for 20 to 30 minutes. This allows time for juices at the surface of the bird to distribute evenly throughout the meat.

5: Carve turkey. Eat and enjoy!