Best recipes from my school

Ingredients:
6 chicken breasts
4 C. Tablespoon curry powder or paste
8 C. Tablespoons coconut milk
200g onions
Apple 1
1 banana
Salt, pepper, oil
Basmati Rice

Recipe:
1. Brown onions in oil in a frying pan over high heat.
2. Slice chicken and add, cook until golden.
3. Add the curry and coconut milk, cook for 5 minutes.
4. Add 1 / 4 litre of water and fruit chopped. Season.
5. Cover and cook over low heat for 30 minutes.
6. Cook until fluffy rice and serve.

Ingredients:
1 capon, large enough for 6
lard 50g
Olive oil
White wine
Leavs of thyme and compartment
nuts roasted by 2kg (of choice)
potatoes of kilogramme of ½
cardoon 1kg
dry apricots by 100g
pinions 150g
dry grapes 100g
ham 200g
chapelure 200g
rum 100ml
corinthes 50g
3 chicken livers
3 eggs
Parsley
1 onion
Salt and pepper
Peppers

Receipt:
To soak rum corinthes during 30 minutes.
To wash and prepare the capon for torrefaction.
Sauté livers in the lard and a little of olive oil.
To cross to the top of ham, parsley and the livers, then émietter bread in crumbs.
To filter corinthes, to preserve rum at a side.
To beat eggs.
To mix any unit, to season and stir up well.
To stuff the capon with the mixture, by making sure that the bird is full. lubricate with the lard.
To put the meat in a dish of furnace, with a sheet of bay-tree crossed and a little thyme.
To arrange potatoes around the bird, to add the wine.
To put in a furnace preheated at 425°F (220°C) to the cook, by making sure that you maintain it moist with juices roucoulants everywhere.
To add the nuts.
To leave out of furnace for at least an hour and a half, according to the size of the bird. Flamed with rum.
Hot service.

To prepare cardoon:

Carefully washing and skin.
Blow of axe in pieces.
Put in an ebullient water pan, with a pinching of salt and leave to make cook during 30 minutes.
To brown onion in an olive oil little, then to add the dry apricots, grapes and the dry pinions.
To add a soup spoon of flour to thicken.
To add cardoon, stri well.
To be useful with the capon and potatoes.

Hi, my name is Kate, I’m learning in cookong school. I want share with you my best recipes of our cooking lessons. Maybe some day a proffesional cook will see them in the future:)

ingredients:

3/4 cup purchased herb or Italian salad dressing
1 tablespoon chopped fresh rosemary or 1 teaspoon dried
2 large garlic cloves, chopped
6 skinless boneless chicken breast halves
1 red bell pepper, quartered lengthwise
1 green bell pepper, quartered lengthwise
1 yellow bell pepper, quartered lengthwise

and cooked rice, white is better

What to do?

To make dressing, rosemary and garlic to be mixed in the large basin. To add chicken and all paprikas and jet in the air to the coat. To leave the stand during 1 hour or to cover and cool up to 1 day, throwing in the air from time to time.
To prepare the barbecue (at average temperature) or to preheat the grillor. To drain the marinade and the variation. To roast or roast chicken and paprika until just cooked through, approximately 4 minutes per side.
Rice of monticule in the center of the plate. To arrange chicken and peppers decoratively around rice and of the service….. sounds delicious:D

…So that is my first secret recipe:) see’yall later;)