Dominique. D.

Villaverde
BS-HRM IIIA

20 Second Dorm Nachos

Ingredients
1/2 Cup Nacho Cheese Sauce
2 Tbs. Hot Pepper Rings
Directions
Warm nacho cheese sauce in a microwave-safe bowl for about 20
seconds, checking and stirring often to ensure the cheese is being
warmed thoroughly. When warm, remove from microwave and pour
over nachos. Top with peppers, and serve.

Baked Stuffed Jalapeos Recipe

Ingredients
Cream Cheese Filling Version
12 jalapeo peppers*
1/4 cup minced onion
1/4 cup chopped fresh cilantro
3/4 cup cream cheese
1 1/2 teaspoon cumin
1 teaspoon salt (more or less to taste)
2 ounces jack cheese, cut into 2 1/2-inch long batons
Bacon and Jack Cheese Filling Version
12 jalapeo peppers*
1/4 cup chopped cooked bacon
1/4 cup minced onion
1/2 cup shredded jack cheese, plus another 2 ounces of jack cheese
cut into 2 1/2-inch long batons
1/4 cup chopped fresh cilantro
1 1/2 teaspoon cumin
1 teaspoon dried oregano
Method
1 Preheat the oven to 375.
2 You can either slice the jalapeos in half lengthwise or you can slice
off the top one-third (lengthwise) of each jalapeo to make a boat
shape out of each pepper. The halved jalapeos will go further (twice
as many stuffed peppers), but you can put more filling into the boatshaped peppers. Your choice. If you choose to make the boats, you
can mince the tops and add them to the filling if you want some extra
heat, or save them for another recipe. Scrape out all the seeds and
ribs from each jalapeo with a spoon (a grapefruit spoon works great).
3 Mix together all the filling ingredients except the jack cheese
batons.
4 Pack the filling into the peppers and nestle a baton of jack cheese
onto the filling of each one. Arrange the peppers on a foil-lined baking
sheet and bake for 20-30 minutes, or until the cheese is bubbly and
lightly browned, and the peppers are cooked.
Allow to cool for 5 minutes before serving.

Mushroom Soup

Ingredients
300g closed cup mushrooms, roughly chopped
4 medium potatoes, quartered
1 carrot, chopped
Half pint of milk
1 onion, roughly chopped
1 garlic clove,
Knob of butter
1l chicken stock
2 spoons of creamed horseradish
Salt, pepper
Large pan
Method
1. Heat the butter, onions, garlic on a medium heat.
2. Once the onions have softened stir in the mushrooms.
3. Add the stock and the potatoes once the mushrooms have gained
some colour.
4. Season with salt and pepper and cook until the potatoes are soft
(about 10 minutes).
5. Stir in the milk and horseradish and cook for a further 5 minutes.
6. Liquidize and enjoy!

Flu-busting Chicken Noodle Soup

Ingredients
250g fresh rice noodles
Tbsp olive oil
1.5 litres chicken stock
2 cooked chicken breasts, shredded
3 stalks of lemongrass
Small piece of ginger, grated
Stir-fry vegetables of your choice (usually you can pick up packets of
pre-chopped stir-fry vegetables in supermarkets for quite cheap)
3 medium-heat chillies, chopped
4 cloves of garlic, chopped
Juice of 2 limes
A few tablespoons of nam pla (thai fish sauce), to taste
250ml coconut milk
A handful of fresh coriander
A little brown sugar (optional)
Method
1. In a wok or frying pan, gently fry the noodles in a little oil so that
they are just cooked. Set aside for later.
2. In a large pot, bring the chicken stock to the boil. Add your
shredded chicken and lemongrass. Boil for one minute on a high heat.
3. Reduce the heat and put the lid on the pot and leave for a further
five minutes.
4. Add your vegetables, ginger, garlic and two of the chopped chillies.
Leave on a medium heat for another five minutes or until the veggies
are coooked.
5. Add the lime juice, nam pla and coconut milk and stir the soup well.
6. Taste test the soup. If it needs more seasoning, add more nam pla
(this is used similarly to soy sauce in thai cooking). Too spicy? Add a
little more coconut milk until you have it just right. If it's tasting a bit
too sour, try adding a teaspoon of brown sugar.
7. Add the noodles that you cooked earlier to the soup.
8. Ladle the soup into a bowl. Garnish with some coriander, and then
the extra chopped chilli that was left aside.

Cheap Chicken Salad

Ingredients
Chicken (can use any but i use asda's crispy chicken 6for 1.50)
Lettuce
Cucumber
Spring onion (optional)
Peppers (i normally used red)
Tomatoes (optional)
Really anything you want in your salad
And mayonnaise
Method
Cook the chicken according to the instructions on the packet.
Chop up all the other ingredients you would normally put in your salad
and place in a big bowl
when the chicken is cooked you can either slice it or chop into chunks
and place that too in the bowl
mix the salad together and add some mayonnaise you want enough to
give the salad a coating but not too much to make it a sauce
add some salt and pepper and serve

Quick Egg Salad Dressing

Ingredients
* 1-2 hard boiled eggs, yolk separated, egg whites diced
* thousand island / similar ready made salad dressing
* sugar
* fruits of your choice (i'm using grapes, apples & tomatoes, all diced)
* canned sweet corn, grated carrot, lettuce
Method
* mash and mix egg yolks with thousand island and add some sugar to
your taste

* use as dressing on egg whites, fruits and veggies, mix together

* you can add some diced toasts for some crunch

Baked Teriyaki Chicken

Ingredients
1 tablespoon cornstarch
1 tablespoon cold water
1/2 cup white sugar
1/2 cup soy sauce
1/4 cup cider vinegar
1 clove garlic, minced
1/2 teaspoon ground ginger
1/4 teaspoon ground black pepper
12 skinless chicken thighs
Directions
1. In a small saucepan over low heat, combine the cornstarch, cold water,
sugar, soy sauce, vinegar, garlic, ginger and ground black pepper. Let
simmer, stirring frequently, until sauce thickens and bubbles.
2. Preheat oven to 425 degrees F (220 degrees C).

3. Place chicken pieces in a lightly greased 9x13 inch baking dish. Brush
chicken with the sauce. Turn pieces over, and brush again.
4. Bake in the preheated oven for 30 minutes. Turn pieces over, and bake
for another 30 minutes, until no longer pink and juices run clear. Brush
with sauce every 10 minutes during cooking.

Chicken Marsala

IngredientS
1/4 cup all-purpose flour for coating
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1/2 teaspoon dried oregano
4 skinless, boneless chicken breast halves - pounded 1/4 inch thick
4 tablespoons butter
4 tablespoons olive oil
1 cup sliced mushrooms
1/2 cup Marsala wine
1/4 cup cooking sherry
Directions
1. In a shallow dish or bowl, mix together the flour, salt, pepper and
oregano. Coat chicken pieces in flour mixture.
2. In a large skillet, melt butter in oil over medium heat. Place chicken in
the pan, and lightly brown. Turn over chicken pieces, and add

mushrooms. Pour in wine and sherry. Cover skillet; simmer chicken 10

minutes, turning once, until no longer pink and juices run clear.

Best Brownies

Ingredients
1/2 cup butter
1 cup white sugar
2 eggs
1 teaspoon vanilla extract
1/3 cup unsweetened cocoa powder
1/2 cup all-purpose flour
1/4 teaspoon salt
1/4 teaspoon baking powder
Frosting:
3 tablespoons butter, softened
3 tablespoons unsweetened cocoa powder
1 tablespoon honey
1 teaspoon vanilla extract
1 cup confectioners' sugar
Directions
Preheat oven to 350 degrees F (175 degrees C). Grease and flour an 8inch square pan.

1. In a large saucepan, melt 1/2 cup butter. Remove from heat, and stir in
sugar, eggs, and 1 teaspoon vanilla. Beat in 1/3 cup cocoa, 1/2 cup
flour, salt, and baking powder. Spread batter into prepared pan.
2. Bake in preheated oven for 25 to 30 minutes. Do not overcook.
3. To Make Frosting: Combine 3 tablespoons softened butter, 3
tablespoons cocoa, honey, 1 teaspoon vanilla extract, and 1 cup
confectioners' sugar. Stir until smooth. Frost brownies while they are
still warm.

Sticky date pudding

Ingredients
Nutrition
200g pitted dried dates, roughly chopped
1 teaspoon bicarbonate of soda
1 cup boiling water
60g butter, softened
1/2 cup caster sugar
2 eggs
1 1/3 cups self-raising flour
Butterscotch sauce
1 cup firmly packed brown sugar
1 cup pure cream
100g butter, choppedPreheat oven to 180C/160C fan-forced.

Mocha log

Ingredients
Melted butter, to grease
4 eggs
100g (1/2 cup) caster sugar
75g (1/2 cup) plain flour, sifted
1 1/2 tablespoons cocoa powder
80g dark chocolate, melted, cooled
Cocoa powder, extra, to dust
Fresh mixed berries, to serve
Icing sugar, to dust
Filling
2 teaspoons instant coffee granules
1 teaspoon boiling water
200ml thickened cream
2 tablespoons icing sugar mixture
Method
Step 1
Preheat oven to 180C. Brush a 25 x 30cm (base measurement) Swiss
roll pan with melted butter to grease. Line the base and 2 long sides
with non-stick baking paper, allowing sides to overhang.
Step 2

Use an electric beater to beat the eggs in a bowl for 2 minutes or until
thick and creamy. Gradually add the sugar, beating until dissolved.
Fold in the flour and 1 tablespoon of cocoa powder. Fold in the
chocolate. Pour into prepared pan. Bake for 10-12 minutes or until the
surface springs back when lightly tapped.
Step 3
Meanwhile, place a sheet of non-stick baking paper on a clean tea
towel and dust with remaining cocoa powder.
Step 4
Turn the hot cake onto the baking paper. Carefully remove the top
sheet of paper. Starting with the long side closest to you, and using
the paper as a guide, roll up the cake. Place, seam-side down, on a
wire rack to cool completely.
Step 5
To make the filling, place the coffee and water in a small bowl and stir
until the coffee dissolves. Use an electric beater to beat the coffee
mixture, cream and icing sugar in a bowl until firm peaks form.
Reserve 1/2 cup of the filling.
Step 6
Carefully unroll the cake. Spread with filling and roll up. Wrap firmly in
plastic wrap. Place in fridge until ready to serve.
Step 7
Trim ends of the roll and discard. Cut one-quarter diagonally from one
end. Transfer the log to a serving platter. Spread 1 side of the
remaining cake with reserved filling and arrange on the side of the log
to make a branch. Dust with extra cocoa powder. Arrange berries on
the platter and dust with icing sugar to serve.