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5 Cards in this Set

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Venezuelan Shrimp & Peppers

2 red bell peppers
1 poblano pepper
1/2 large onion, thinly sliced
3 garlic cloves, thinly sliced
1 T olive oil (or less)
vinegar (to taste)
salt and pepper, to taste
15 shrimp, butterflied
feta cheese, crumbled
whole wheat baguette
-Preheat oven to 500.
-Roast bell peppers and the poblano pepper. Put in plastic baggie to steam.
-Saute onions and garlic in a minimal amount of olive oil.
-Peel peppers, de-seed, and thinly slice.
-Combine peppers, onions, and garlic in a bowl. Toss with olive oil, vinegar, salt, and pepper to taste.
-Thinly slice baguette, drizzle with olive oil, and bake in oven until browned. Watch it closely so you don't burn the bread like we always seem to do!
-Season shrimp with olive oil, salt, and pepper. Bake at 500 for about 4 minutes or until done.
-Arrange bread slices on plates. Top with pepper mixture and place a shrimp on top of each toast. Sprinkle some feta cheese on each serving.
Groundnut Soup

1/2 cup onion, chopped
1/2 cup celery, chopped
2 cloves garlic, minced
3 1/2 cups chicken broth
3/4 cup potato flakes
1/2 of a 1/3 cup peanut butter
salt to taste
1/4 cup evaporated milk
1 green onion, sliced
1/2 cup fresh corn
-Sweat onion, celery, and garlic in olive oil.
-Add broth, potato flakes, peanut butter, and salt.
-Cover and simmer 25 minutes.
-Remove from heat; stir in milk.
-Ladle into bowls.
-Garnish with roasted red pepper sauce, green onions, and corn.
Chocolate Hazelnut Crepes

Crepe batter:
3/4 cup all-purpose flour
3 large eggs, beaten
3/4 cup plus 3 tablespoons whole milk
1 tablespoon sugar
Pinch salt
6 teaspoons melted unsalted butter

Nutella
berries
whipped cream
hazelnuts
Whisk together the flour, eggs, milk, sugar, salt, and 4 1/2 teaspoons of the butter to form a smooth, thin batter. Refrigerate for at least 1 hour before proceeding.

Thin Nutella with some milk. Fold some whipped cream into the Nutella. Crush hazelnuts. Wash and slice berries. Fill crepe with Whipped Nutella. Roll up. Top and garnish with whipped cream, berries, and crushed hazelnuts.
Roasted Cauliflower

1 head cauliflower, chopped
olive, for drizzling
salt and pepper to taste
Heat oven to 500. Toss chopped cauliflower with a small amount of olive oil, salt, and pepper. Roast until fork tender and very browned. Taste for seasoning.
-Make & cool crepe batter.

-Roast & bag peppers.

-Cut all veggies except peppers. (onion, garlic, celery, green onion, cauliflower)

-Begin soup.

-Put cauliflower in oven.

-Saute onions and garlic.

-Add soup ingredients, cover, & simmer.

-Prepare relish.
-Toast bread.

-Make red pepper sauce.

-Prepare Nutella.

-Make crepes.

-Finish soup.

-Roast shrimp.

-Prepare fruit, hazelnuts.

-Plate & eat dinner.

-Prepare dessert.