Best Student’s Recipes

Ingredients :

* 2 tablespoons olive oil
* 1 pound skin, boneless chicken breast halves - cut into strips
* 16 ounces of shredded Muenster cheese
* 1 clove garlic, minced
* 1 / 4 C. Tea garlic powder
* 2 tablespoons cornstarch       * 2 red peppers, sliced
* 2 cups milk
* 1 / 2 cup butter
* 1 pound linguine pasta

Preparation

In a large skillet over medium heat, warm olive oil and add the chicken, stir-fry until it begins to turn golden. Add red peppers and cook until they become soft, cover and simmer. In a medium saucepan over high heat, combine milk, butter, cheese and garlic and stir constantly for about 10 minutes to avoid burning. Sauce should now have a thickened sauce consistency, if not, add cornstarch in 1 c. Tea increments until desired consistency is reached. Meanwhile, bring a large pot of lightly salted water to a boil. Add pasta and cook 8 to 10 minutes or until al dente, drain. Once the sauce is complete, combine it with chicken and peppers mixture, add the garlic powder to taste. Pour the sauce over hot pasta; serve.

Ingredients:
1 grated white cabbage
1 small carrot, sliced
1 small onion, sliced
24 ready-made cheese cubes or chicken, sliced or 1 chicken breast

Vinegarette:
1 teaspoon white wine vinegar
2 taespoons lemon juice
4 tablespoons mayonnaise
2 teaspoons mustard
1 tablespoon olive oil
Salt and pepper

Recipe:
Make vinegarette.
Add vegetables and mix well.
Leave to settle for half an hour.
Serve as a side dish.

Ingredients:
6 apples of kitchen
butter 250g + to lubricate the tin of cake
sweeten caster 250g
4 eggs
cream 200ml
flour of the SR 200g
1 good salt of pinching
Receipt:
To preheat the furnace with 700°F (210°C), to lubricate a deep can of cake of 28 centimetres.

To peel apples and to cross in quarters, by removing the core and the pips. To cut the lengthways of each piece, into three or four.

To melt butter 50g in a pan and make jump of apples on the two sides. Once they are soft, to sprinkle with the brown one of sugar of the caster 50g then, without caramelising. To arrange even out of tin of cake.

To melt the remainder of butter gently.

To beat eggs and sugar with electric beat, until you have a uniformity of moussey. To continue to beat as you add molten butter and the cream.

To mix the flour and salt together, to add to the mixture and to continue to beat. Once you have an equal paste, to pour apples finished out of tin of cake.

To make cook with the furnace in the middle of the furnace during 40 to 45 minutes. To leave to cool during 10 minutes once out of the furnace, then to prove on a grid. To leave to cool completely.

To be used for cake the apple-side caramelized to the top, with the cream.

Ingredients:
To grant the time of 2 hours

4 breasts of chicken of 120g
1 green pepper
1 green pepper
growths of the bamboo 140g
1 onion
1 garlic of clove
2 soup spoons of sauce of soya
white wine of 2 let us tablepsoons
coining of frsh of 2 bits
coriandre fresh of 2 bits
2 soup spoons of ginger
Salt and black pepper
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What do we need?

Chicken fillet one per person
rice
chopped peppers
packet of mushroom sauce
milk
ceyenne pepper (goes with everything, handle with care)

How it’s made?

To fry the sheer chicken and to add the pepper of ceyenne, to add the sheer peppers all whereas the rice is boiling. In a dipper to add the sauce of mushroom and milk and heat until densely, to add more pepper of ceynne and later to add the content of the casserole that fries. to serve with the rice. Not to add the pepper of ceyenne if your drill

Chicken before cooking:)