https://padlet.com/shelbyb9152/h67lffryogh 5 recipes for Week 14 en-us 2018-05-08 16:50:24 UTC 2018-05-10 12:26:20 UTC hello@padlet.com https://padlet-assets.s3.amazonaws.com/icons/Pizza.png shelbyb9152 https://padlet.com/shelbyb9152/h67lffryogh/wish/258998354 To make a Souffle, you will need:
~2 tbsp of butter
~2 tbsp of all-purpose flour
~1/2 tbsp of salt
~pinch of pepper
~3/4 cup of milk (1%) 
~4 eggs 
~2 egg whites
~1/4 tsp of cream of tartar
Step 1: Preheat oven to 375 F
Step 2: Melt butter in medium saucpan over low heat. Stir in flour, salt and pepper. Cook, stirring constantly, until mixture is smooth and bubbly. Stir in milk all at once. Continue stirring until mixture boild and is smooth and thickened. 
Step 3: Seperate eggs. Beat yolks well and add 1/4 cup of warm sauce mixture to eggg yolks.
Step 4: Combine yolk mixture with reaining sauce until blended. Set sauce aside to cool slightly.
Step 5: Beat egg whites and cream of tartar in large bowl, until stiff but not dry. Fold some of the egg whites into sauce to make it lighter, then gently but thoroughly fold the sauce into the remaining egg whites. 
Step 6: Carefully pour into 4-cup souffle or casserole dish
Step 7: Bake in preheated 375 F oven until puffed and lightly browned, 20 to 25 minutes or until done. Serve immediately.

]]> 2018-05-08 16:53:18 UTC https://padlet.com/shelbyb9152/h67lffryogh/wish/258998354 shelbyb9152 https://padlet.com/shelbyb9152/h67lffryogh/wish/259240881 https://www.eggs.ca/recipes/basic-souffle#
https://www.africanbites.com/bunny-chow/
https://www.marthastewart.com/335089/simple-crepes
https://www.delish.com/cooking/recipe-ideas/recipes/a54463/easy-traditional-ratatouille-recipe/
https://www.epicurious.com/recipes/food/views/escargots-a-la-bourguignonne-233523]]> 2018-05-09 12:26:03 UTC https://padlet.com/shelbyb9152/h67lffryogh/wish/259240881 shelbyb9152 https://padlet.com/shelbyb9152/h67lffryogh/wish/259242836 To make Bunny Chow, you will need: 
~1 pound chicken thighs or breast cut into bite-sized pieces
~1/2 cup canola or cooking oil
~2-3 curry leaves
~1 teaspoon of minced ginger
~2 teaspoons of minced garlic
~1 Tablespoon of curry powder (or more)
~1 medium diced onion
~2 medium tomatoes diced
~1 cinnamon stick
~1 1/2 teaspoon of paprika
~3 green cardamom pods (lightly crushed)
~8 ounce or less of potatoes (cleaned and cut into cubes
~1 15 ounce can of chickpeas (rinsed and drained)
~1/2 teaspoon of cayenne pepper (optional)
~1 1/2 cup or more chicken broth or water
~salt and pepper to taste
Step 1: When ready to cook, heat up large saucepan with oil, and add onions, garlic, cinnamon stick, curry leaves, cardamom pods and curry powder. Stir occasionally for about 2-3 minutes until onions are translucent.
Step 2: Add tomatoes followed by chicken, stir and saute for about 2-3 more minutes. Add chicken stock/water if necessary to prevent any burns. 
Step 3: Next add chickpeas, potatoes and chicken broth, about 1- 1 1/2 cup, add more as needed. Bring to a boil and let it simmer until sauce thickns, it might take about 25 minutes or more.
Step 4: Adjust for salt, pepper and stew consistency.french ]]> 2018-05-09 12:31:24 UTC https://padlet.com/shelbyb9152/h67lffryogh/wish/259242836 shelbyb9152 https://padlet.com/shelbyb9152/h67lffryogh/wish/259248692 To make a crepe, you will need:
~1 cup of all-purpose flour 
~1/4 teaspoon of coarse salt
~4 large eggs
~1 tablespoon of sugar
~1 1/2 cups of whole milk
~3 tablespoons of unsalted butter, melted
Step 1: In a blender, combine flour, sugar, salt, milk, eggs, abd butter.
Step 2: Puree until mixture is smooth and bubbles form on top, about 30 seconds. Let batter sit at least 15 minutes at room temperature
Step 3: Heat a 12-inch nonstick skillet over medium. Lightly coat with butter. Add 1/3 cup batter and swirl to completely cover bottom of skillet. Cook until underside of crepe is golden brown, 2-3 minutes. 
Step 4: Loosen edge of crepe with a rubber spatula then with you fingertips, quickly flip. Cook 1 minute more. Slide crepe out of skillet and repeat with remaining batter.
Of course you can add fruits on top with whip cream. (thats my favorite :p) ]]> 2018-05-09 12:47:23 UTC https://padlet.com/shelbyb9152/h67lffryogh/wish/259248692 shelbyb9152 https://padlet.com/shelbyb9152/h67lffryogh/wish/259250738 To make Ratatouille, you will need: 
~2 medium eggplants (diced into 1/2" pieces)
~kosher salt
~2 tablespoons of extra-virgin olive  oil 
~Freshly ground black pepper
~1 large oinion (chopped)
~2 bell peppers (cut into 1/4" spears)
~1 bay leaf
~1 tablespoon of tomato paste
~1/2 c. of dry white wine
~2 zucchinis (sliced into 1/4" coins)
~3 cloves of garlic
~2 cups of halved cherry tomatoes
~1 teaspoon of dried oregano
~pinch of crushed red pepper flakes
~bunc hof fresh basil
~crusty baguette (for serving)
Step 1:  Place eggplant in a colander and toss with a big pinch of salt. Let sit for about 20 minutes,then pat the eggplant dry to remove excess moisture.
Step 2: In a Dutch oven,(or a large pot), heat 1 tablespoon of oil. Add eggplant and season with salt and pepper. Cook until golden all over, about 6 minutes, then remove the eggplant.
Step3: Add remaining tablespoon of oil to pot. Add onion, bell peppers and bay leaf and cook, stirring occasionally, until onion and peppers are beginning to turn tender, about 5 minutes.
Step 4: Add tomato paste and stir until it's fragrant, about 1 minute, then deglaze the pan with the white wine and reduce until most of the liquid has evvaporated. Stir in zucchini and cook until tender, about 4 minutes more. Stir in garlic, cherry tomatoes and oregano.
Step 5: Season mixture with red pepper flakes, salt and pepper and cook, stirring occasionally,  until the tomatoes start to break down. 
Step 6: Add the eggplant back to the pot and stir to ocmbine. Garnish with basil and serve warm or at room temperature with baguette.]]> 2018-05-09 12:52:44 UTC https://padlet.com/shelbyb9152/h67lffryogh/wish/259250738 shelbyb9152 https://padlet.com/shelbyb9152/h67lffryogh/wish/259580276 To make escargot, you will need:
~1 small garlic clove
~3/8 teaspoon table salt
~1 stick  of unsalted butter softened
~1 1/2 teaspoon s finely minced shallot
~1 tablespoon finely chopped fresh flat-leaf parsely
~1/4 teaspoon black pepper
~1 tablespoon dry white wine
~12 to 16 snails
~about 2 cups of kosher salt
~Accompainment: French bread
Step 1: Put oven rack in middle position and preheat oven to 450F.
Step 2: Using a heavy knife, mince and mash garlis to a paste with 1/8 teaspoon table salt.
Step 3: Beat together butter, shallot, garlic paste, parsley, remaining 1/4 teaspoon table salt, and pepper in a small bowl with an electric mixer until combined well. Beat in wine until combined well.
Step 4: Divide half of garlic butter among snail shells. Stuff 1 snail into each shell and top snails with remaining butter. Spread kosher salt in a shallow baking dish and nestle shells, butter sides up, in salt. 
Step 5: Bake snails until butter is melted and sizziling, 4-6 minutes. Serve immediately.]]> 2018-05-10 12:16:27 UTC https://padlet.com/shelbyb9152/h67lffryogh/wish/259580276