Ice cream (countable): My favorite ice cream is blackberry.

Pretzel (countable): The chocolate pretzels are the most delicious.

Popcorn (uncountable): I buy popcorn to watch the movie.

Cookies (countable): The oreo cookies are tasty.

Sandwich (countable): We luch is a sándwich.

Doughnut (countable): She likes doughnut.

Careal bar (countable): The cereal bar is healthy.

Chocolate bar (countable): I don't like the Chocolate Bar

Dried fruit (uncountable): helps heart health

Corn chips (uncountable): I always eat at snack time Corn crisps

Potato chips (uncountable): My favorite potato chips are the ones with tomato sauce

Ricecakes (countable): For dinner such as rice cakes

Cheese balls (uncountable): My mom loves to make Cheese Balls

Cupcake (countable): I like to eat Cupcake with a cup of coffee.

Mikshake (countable): My favorite drink is milkshake.

Muffin (countable): My favorite muffin is the dried fruit.

Candy (countable): I don't like candy.

Pizza (countable): I love pizza.

Veggle and dip (countable): At lunch I always have a plate of Veggle and dip.

Yogurt: I breakfast yougurt the Monday.

 Apple (countable): The apple red is my favorite.

Banana (countable): The banana has potassium.

Popsicle (countable): I want a popsicle for this sunny day.

Fruit salad (uncountable): Breakfast fruit salad in the morning

Salty sticks (countable): The snack I don't like is salty sticks

Macarons (countable): The macarons are Delicious.

Peanut (uncountable): I’m allergic to peanuts.

Fortune cookie (countable): They give us fortune cookie in the restaurant

Dango (countable): Dango is japanese.

Tostado (uncountable): Tostado is traditional in Ecuador.

Humita

Ingredients

 6-7  fresh ears of corn with husks

 3  cups  grated or crumbled cheese mozzarella or a fresh farmers cheese
 1/4 cup heavy cream
 4 tbs butter melted
 1 ¼ cups corn meal approximately, add more if needed
 4 eggs yolks and whites separated
 1 tsp baking powder
 1-2 tbs sugar
 ½ tsp salt

Instructions

1. Remove the husks from the corn; try to keep each husk intact. The large ones will be
used as wrappers for the humitas and the smaller ones will be broken into long strips
to tie around the humitas.
2. To help make the corn husks more pliable place them in a pot of boiling water for a
couple of minutes, then drain the water and save the husks until ready to use.
3. Remove the silky hairs from the corn and use a knife to cut the corn kernels from the
cob, if you don’t have a steamer save the cobs to use as a steamer.
4. Place the corn kernels, 1 cup of cheese, diced onions, corn meal, cream, egg yolks,
melted butter, baking powder, sugar and salt in the food processor, mix until the corn
is pureed.
5. Beat the egg whites until they are stiff and incorporate the whites into the corn mix.
6. In large deep pot place about 2 ½ cups of water and a steamer, the water should be
just below the steamer, if you don’t have a steamer arrange the cobs on the bottom of
the pan instead and cover them with some of the leftover husks.
7. To fill each humita (see detailed instructions on filling above as well as pictures), use
2 of the large corn husks per humita, place them on top of each other, fold the left side
of the husks, then fold the top half over the bottom half, this creates a semi-pocket, fill
it with a spoonful of the mixture (how much mixture will depend on the size of the
husks, the larger the husks the more filling you can add) and stuff some of the
remaining cheese in the middle, now fold over the right side of the husk and tighten it
up a little bit, use the thin strips to tie around the wrapper and keep it closed.
8. Place the humitas in the pot on top of the steamer, I like to keep them slightly inclined
with the open end on top. Place any leftover husks on top and cover well.
9. Place the pot on the stove over high heat until you hear the water boiling, reduce to a
simmer and cook for about 35-40 minutes, the cooked humitas will be slightly firm to
firm when they are done.
10. Serve warm – with an extra slice of cheese and hot coffee.