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    Cantaloupe Rum Soup: Ingredients

    Uploaded by

    Deepak Kumar
    This document provides a recipe for Cantaloupe Rum Soup. The ingredients include cantaloupe, butter, spices, sugar, half-and-half or sour cream, orange flavoring, lime juice, and rum. The cantaloupe is cooked, mashed, and blended with the other ingredients before being chilled and served cold with a mint garnish and rum.

    Copyright:

    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd

    Cantaloupe Rum Soup: Ingredients

    Uploaded by

    Deepak Kumar
    47 views6 pages
    This document provides a recipe for Cantaloupe Rum Soup. The ingredients include cantaloupe, butter, spices, sugar, half-and-half or sour cream, orange flavoring, lime juice, and rum. The cantaloupe is cooked, mashed, and blended with the other ingredients before being chilled and served cold with a mint garnish and rum.

    Original Description:

    6th semster

    Original Title

    2nd menu

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    This document provides a recipe for Cantaloupe Rum Soup. The ingredients include cantaloupe, butter, spices, sugar, half-and-half or sour cream, orange flavoring, lime juice, and rum. The cantaloupe is cooked, mashed, and blended with the other ingredients before being chilled and served cold with a mint garnish and rum.

    Copyright:

    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd
    Download as docx, pdf, or txt
    47 views6 pages

    Cantaloupe Rum Soup: Ingredients

    Uploaded by

    Deepak Kumar
    This document provides a recipe for Cantaloupe Rum Soup. The ingredients include cantaloupe, butter, spices, sugar, half-and-half or sour cream, orange flavoring, lime juice, and rum. The cantaloupe is cooked, mashed, and blended with the other ingredients before being chilled and served cold with a mint garnish and rum.

    Copyright:

    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd
    Download as docx, pdf, or txt
    of 6

    Cantaloupe Rum Soup

    Ingredients
    1 ripe medium size cantaloupe
    1/4 pound butter or margarine
    1/8 teaspoon ground cloves
    1/8 teaspoon nutmeg
    1/4 teaspoon coriander
    1/8 teaspoon salt (or less)
    1 cup granulated sugar (to taste)
    2 quarts half-and-half or sour cream
    1/4 teaspoon orange flavoring
    1/2 lime, juiced
    mint leaves (optional)
    1/3 cup light rum or rum extract to taste

    Directions
    Cut, dice and peel cantaloupe. Cook in saucepan until very soft.

    Drain and mash with potato masher. Add butter and spices. Cool
    down with about 1/2 cup of the cream.

    Mix with electric beater or blender until finely pureed. Add lime
    juice very slowly while blending. Return ingredients to a
    refrigerator container large enough for entire mixture. Add
    remaining cream.

    Refrigerate and serve cold with mint garnish and rum.


    HUNGARIAN OMELET

    INGREDIENTS

     5

    TABLESPOONS BUTTER

     1

    MEDIUM ONION, CHOPPED

     1

    CUP MUSHROOM, SLICED

     6

    EGGS, BEATEN

     1
    ⁄2

    TEASPOON SALT

     1
    ⁄2

    TEASPOON BLACK PEPPER

     1
    ⁄2

    TEASPOON SWEET PAPRIKA, HUNGARIAN

    DIRECTIONS
     Sauté onion in butter over medium heat in a large skillet until golden brown, 10 minutes.
     Add mushrooms and paprika and cook until the mushrooms are soft, about 5 minutes.
     Reduce heat to low.
     Whisk eggs, salt and pepper and add to pan. Cook slowly for about 10 minutes.
     Lift and allow uncooked portion to flow underneath until all of the uncooked egg has been moved.
     IF YOU WOULD LIKE TO BROWN THE OTHER SIDE:
     Using a plate the size of the pan, carefully slide the omelet onto the plate. Turn skillet over and place
    on top of the plate. Turn skillet and plate at the same time, placing skillet back on burner while keeping plate
    on top until in place (as though it were a pot lid). Remove plate and cook a few minutes to brown that side OR
    place under broiler for a few minutes.
     You will have circular omelet, not a half moon shape. Do NOT attempt top FOLD in half.
     Cut into wedges and serve with a dollop of sour cream and chopped green onions.

    BOW TIES AND CHICKEN CONFETTI


    Ingredients

    • 6 ounces bow tie pasta(FARFALLE)


    • 1/2 cup sundried tomatoes, snipped into bits
    • 1/4 cup boiling water
    • 1 teaspoon plus 1 tablespoon Canola oil
    • 6 ounces boneless, skinless chicken breast, cut into 12 to 15 chunks
    • Salt and ground black pepper to taste
    • 1/2 green bell pepper, chopped
    • 2 cloves garlic, minced
    • 1 cup chicken broth
    • 1 teaspoon Italian herb seasoning
    • 2 teaspoons cornstarch
    • 2 tablespoons cold water
    • 6 ounces grated Cabot 50% Reduced Fat Cheddar (about 1 1/2 cups)
    • 1/2 cup slivered fresh basil leaves, plus sprigs for garnish

    Directions
    1. Cook pasta according to package directions, about 10 minutes.

    2. Meanwhile, in small bowl, combine sundried tomatoes and boiling water; set aside to
    soften.

    3. Heat nonstick skillet over medium-high heat. Add 1 teaspoon of oil, tilting to coat. Add
    chicken and sauté until browned on all sides and no longer pink in center, 3 to 5 minutes.
    Season with salt and pepper, transfer to plate and set aside.

    4. Add remaining 1 tablespoon oil to skillet and return to heat. Add green pepper and garlic
    and sauté until slightly softened. Add chicken broth, herb seasoning and softened sundried
    tomatoes and bring to simmer.

    5. Dissolve cornstarch in cold water. Add slowly to simmering broth mixture, stirring until
    thickened; cook for 1 minute. Stir in cheese, basil and reserved chicken; cook just until
    cheese is just melted.
    6. Place drained pasta in serving bowl. Pour chicken mixture on top, stirring gently to
    combine. Garnish with basil sprigs.

    ITALIAN SEASONING

    Ingredients

     2 tablespoons dried basil

     2 tablespoons dried oregano

     2 tablespoons dried rosemary

     2 tablespoons dried marjoram

     2 tablespoons dried cilantro

     2 tablespoons dried thyme

     2 tablespoons dried savory


     2 tablespoons red pepper flakes

    Directions
    In a food processor, combine basil, oregano, rosemary, marjoram, cilantro,
    thyme, savory and red pepper flakes. Blend for 1 minute, or until desired
    consistency is achieved.

    GRENOBLE CANAPE

    WALNUT PIECES ½ CUP

    UNSALTED, SOFTENED BUTTER 225 GRAM

    SALT TO TESTE

    FRESH GROUND WHITE PEPPER

    SQUARE CROUTONS

    THINLLY SLICED GRUYERE CHEESE

    WALLNUT, WHOLE TOASTED

    METHOD:

    1. TOAST THE WALLNUT PIECES ON A SHEET PAN OR SAUTE PAN IN PREHEATED MODERATE OVEN.

    2. WHEN FRAGRANT, PULVERIZE IN AMORTAR.

    3. NEATLY SPREAD WALNUT BUTTER ON CROUTONS.

    4. PLACE ONE SLICE OF CHEESE ON THE COVERED CROUTON.

    5. GARNISH WITH THE WHOLE TOASTED WALNUT.

    SMOOTHIE
    INGREDIENTS

     2 cups frozen fruit (any kind)


     1 cup liquid (almond milk, orange juice, water, etc.)

    Optional add-ins

     1/2 cup nonfat Greek yogurt (or any kind of yogurt)


     1/2 tablespoon ground seeds (flax or chia)
     1/4 cup protein powder (whey, plant-based, soy, etc.)
     handful of greens (spinach, kale, etc.)

    INSTRUCTIONS

    1. Place frozen fruit, liquid, and any optional add-ins into a high-speed blender.
    2. Blend on high until smooth. You may need to add a little bit more liquid
    depending on how thick you like your smoothie.
    3. Serve immediately and top with your favorite toppings.

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