*Items not located in your kitchen. Check your tray or the counter at kitchen #1 Page #

*Items not located in your kitchen. Check your tray or the counter at kitchen #1 Page #

*Items not located in your kitchen. Check your tray or the counter at kitchen #1 Page #

Mild Salsa (1): Ingredients: Food processor Ingredients *2/3 cup tomatoes *1 tbsp fresh cilantro *¼ tsp sea salt *1/8 large white onion (chopped) *1/8 tsp ground cayenne pepper *1 tablespoon 1 and ¼ teaspoons lime juice Directions Part 1 1. Place the tomatoes in a food processor and dice them (do this by pulsing the food processor a few times for no longer than a second or two). 2. Remove the tomatoes and set them aside in storage Pyrex bowl. 3. Place the chopped onion into the food processor along with the cilantro and dice them (again, use the pulsing method). 4. Add the onions and cilantro to the tomatoes in the Pyrex bowl. Sprinkle with sea salt, cayenne pepper, and lime juice. 5. Mix, and cover the bowl with an airtight lid. 6. Label period # kitchen #. 7. Place Pyrex at kitchen station sign at kitchen #1, to refrigerate overnight for flavors to develop. 8. Follow check off sheet. Part 2 *Near the end of your kitchen day 1. Put salsa into boat with chips. 2. Follow check off sheet. 3. Enjoy! *Items not located in your kitchen. Check your tray or the counter at kitchen #1 Page # 1

Food processor Medium Salsa (2): Ingredients *2/3 cup tomatoes *2 garlic cloves (chopped) *1 ¼ tsp lemon juice *1 tsp fresh cilantro 1 tsp salt (or to taste) *1/2 serrano pepper (seeded and chopped) *1/2 jalapeno pepper (seeded and chopped) *1/2 Tbsp. ground cumin (or to taste) *1/2 tsp ground black pepper (or to taste) *1/8 green bell pepper (chopped) Directions Part 1 1. Combine all ingredients together in a food processor and then process until desired consistency is reached (do this by pulsing the food processor a few times for no longer than a second or two). 2. Stir together, and cover the bowl with an airtight lid. 3. Label period # kitchen #. 4. Place Pyrex at kitchen station sign at kitchen #1, to refrigerate overnight for flavors to develop. 5. Follow check off sheet. Part 2 *Near the end of your kitchen day 1. Put salsa into boat with chips. 2. Follow check off sheet. 3. Enjoy! *Items not located in your kitchen. Check your tray or the counter at kitchen #1 Page # 2

FRIED EGGS RECIPE INGREDENTS: *1 egg *1 tsp butter DIRECTIONS 1. HEAT 1 tsp. butter in nonstick skillet over medium-high heat until hot. 2. BREAK eggs and SLIP into pan. IMMEDIATELY reduce heat to low. 3. COOK SLOWLY until whites are completely set and yolks begin to thicken but are not hard, 5 to 6 minutes. 4. SLIDE turner under egg and carefully FLIP it over in pan. 5. COOK second side to desired doneness. SPRINKLE with salt and pepper. 6. Place on plate and eat (to let your skillet cool before washing) 7. Clean up kitchen 8. Follow check off sheet to get checked out of your kitchen ***Ingredients with * are not in the I cabinet, check your tray or the demo kitchen (#1)*** Hard Boiled Eggs INGREDENTS: *1 egg DIRECTIONS: 1. Fill a saucepan about a quarter of the way with water. Place the egg at the bottom of the saucepan. Add more water so that at least an inch or two of water covers the egg. 2. Heat the pot on high heat and bring the water to a full rolling boil. 3. Add 1/2 teaspoon of salt to the water to help prevent cracking as well as making the eggs easier to peel. 4. Turn off the heat, keep the pan on the hot burner, cover, and let sit for 10-12 minutes. 5. Use a slotted spoon to lift the egg out of the pan. 6. Run the egg under cold water to cool them quickly and stop them from cooking further. Easiest to peel the eggs under a bit of running water. 7. Plate, SPRINKLE with salt and pepper, and eat (to let your pot cool before washing) 8. Clean up kitchen 9. Follow check off sheet to get checked out of your kitchen *Items not located in your kitchen. Check your tray or the counter at kitchen #1 Page # 3

Cheese Omelet INGREDENTS: *1 Egg 1 Tbsp. Water Pinch of salt (less then 1/16 tsp.) *½ tsp butter *1/8 cup filling (cheese) DIRECTIONS: 1. BEAT egg, water, salt in small bowl until blended. 2. HEAT butter in 6 to 8-inch nonstick omelet pan or skillet over medium-high heat until hot. TILT pan to coat bottom. POUR IN egg mixture. Mixture should set immediately at edges. 3. GENTLY PUSH cooked portions from edges toward the center with turner so that uncooked eggs can reach the hot pan surface. 4. CONTINUE cooking, tilting pan and gently moving cooked portions as needed. 5. When top surface of eggs has thickened and no visible liquid egg remains, PLACE filling on one side of the omelet. FOLD omelet in half with turner. 6. With a quick flip of the wrist, turn pan and INVERT or SLIDE omelet onto plate and eat (to let your pan cool before washing) 7. Clean up kitchen 8. Follow check off sheet to get checked out of your kitchen ***Ingredients with * are not in the I cabinet, check your tray or the demo kitchen (#1)*** Scrambled Eggs INGREDENTS: *1 Egg *2 Tbsp. Milk Salt and pepper (less then 1/16 tsp.) *1 tsp butter DIRECTIONS: 1. BEAT eggs, milk, salt and pepper in medium bowl until blended. 2. HEAT butter in large nonstick skillet over medium heat until hot. POUR IN egg mixture. As eggs begin to set, GENTLY PULL the eggs across the pan with a spatula, forming large soft curds. 3. CONTINUE cooking pulling, lifting and folding eggs until thickened and no visible liquid egg remains. Do not stir constantly. REMOVE from heat, plate and eat (to let your pan cool before washing) 4. Clean up kitchen 5. Follow check off sheet to get checked out of your kitchen *Items not located in your kitchen. Check your tray or the counter at kitchen #1 Page # 4

Cinnamon Rolls: Makes 6 Ingredients Dough: 1/3 cup milk 3 Tablespoons butter ¾ teaspoon active dry yeast *2 Tablespoons and 2 teaspoons granulated sugar *1 1/2 cups all-purpose flour *1/3 teaspoon salt 1 egg FILLING: 1/8 cup brown sugar 1/2 teaspoon ground cinnamon Directions Part 1: 1. Heat the milk in a small saucepan until just beginning to bubble, then remove from heat. Add the butter and stir until melted; let cool until lukewarm. 2. On the KitchenAid (dough hook attachment): dissolve the yeast in the milk mixture. Add the sugar, 1 cup of flour, salt and egg; mix on low to combine. Add the remaining flour, 1/2 cup at a time, mixing well after each addition. When the dough has pulled together, continue to run KitchenAid, about 8 minutes. 3. Lightly oil (spray) storage Pyrex bowl, place the dough in the bowl and turn to coat with oil. Cover with lid, label lid with tape: kitchen # period # 4. Place at station sign in kitchen 1. 5. Follow check off sheet Part 2: 1. Deflate the dough and turn it out onto a large lightly floured cutting board. 2. Roll into a 6x 7 inch rectangle. Lightly brush the far edge with water. 3. In a small bowl, combine the cinnamon and 1/4 cup brown sugar and sprinkle over the rectangle. Roll up the dough into a log and seal the seam. 4. Cut the dough into six equal pieces (using floss as seen in picture); place the pieces in the greased Pyrex dish. 5. Tightly cover with plastic wrap, label Kitchen #, period #. (return lid clean) 6. Place at station sign in kitchen 1, to rise overnight in the fridge. 7. Follow check off sheet Part 3: 1. The next morning, preheat oven to 375 degrees F. 2. Bake the rolls for 15 to 25 minutes or until golden. 3. Meanwhile, make your cinnamon roll topping (next page). 4. Let rolls sit for 2 minutes 5. Plate and add your topping 6. Follow check off sheet *Items not located in your kitchen. Check your tray or the counter at kitchen #1 Page # 5

Cinnamon Roll Toping: Glaze Ingredients: 2/3 tsp. light corn syrup *1/4 tsp. vanilla extract *2/3 cup and 2 Tbsp. sifted confectioners' sugar 1 Tbsp. half-and-half cream Directions: 1. Combine the corn syrup with the vanilla in a small bowl. 2. Whisk in the powdered sugar and enough cream to make a thick glaze; set aside. 3. (After rolls are plated) Drizzle the glaze over the rolls. Cream cheese icing Ingredients: 4 Tbsp. unsalted butter *1 cup powdered sugar 1 and ½ ounces cream cheese *1/4 tsp vanilla extract *Pinch of salt (less than 1/8 teaspoon) Directions: 1. Make the icing by mixing all ingredients and beat well with kitchen aid mixer until fluffy (Paddle attachment). 2. (After rolls are plated) Spread icing over rolls. *Items not located in your kitchen. Check your tray or the counter at kitchen #1 Page # 6

Sauce STIR FRY PART 1 INGREDENTS: *1/2 tsp vinegar (apple cider) *1/2 tsp cornstarch *1/2 Tbsp. egg white 1/8 tsp sugar PART 1: DIRECTIONS Make the marinade for the chicken (if available) 1. Mix vinegar, cornstarch, egg white, and sugar in a small Pyrex storage container. 2. Add the chicken (cut if directed/needed) 3. Label the lid with tape: kitchen # period # 4. Place at station sign in Kitchen #1 5. Follow checkoff sheet PART 2 INGREDENTS: *1 cube chicken bouillon *3 Tbsp. soy sauce *5 tsp. cornstarch Dash of sugar 1/2 cup hot water *Chosen Vegetables *1/2 cup Rice with 1 and ¼ cups water PART 2: DIRECTIONS Rice 1. Bring rice and water to a low boil in a saucepan over high heat. 2. Reduce heat to low 3. Cover and simmer until rice is tender, and liquid has been absorbed (10-20 minutes) Sauce 4. In a Pyrex liquid measuring cup mix: bouillon, soy sauce, cornstarch, sugar, and hot water. Put off to the side for later. Veggies/Chicken 5. Cut up your vegetables 6. Heat ¼ cup water in a skillet/frying pan, or wok on medium-low heat. Cook vegetables until just tender (cover with a lid to let it steam), about 5 minutes. Remove vegetables from pan (put in a bowl) and keep warm. 7. With skillet still warm (medium-low heat), add chicken (with the marinade) If chicken was pre-cooked: cook until marinade is not liquidly (~2 minutes) If chicken was raw: cook until no pink is showing on the outside. 8. Pour in sauce, mix for 2 minutes until thickened, and add vegetables. 9. Follow check off sheet to get checked out of your kitchen *Items not located in your kitchen. Check your tray or the counter at kitchen #1 Page # 7