Hot Lunch

Chicken Enchiladas 

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Thursday, November, 8

 

Remembrance Day Ceramoney 

@10am  

Everyone's Welcome🌹

Thursday, November, 1

                                                                  Beef  Dip

⇎

5.00

 

TODAYS HOT LUNCH

- OCTOBER 25 - ❤

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Butter Chicken & Naan Bread

Lab #6

•                                          
• 10 rice paper wrappers (spring roll)
• 1 carrot (large, peeled and julienned)
• 1 cucumber (large,  julienned, you can peel, but I don't)
• 1/2 red pepper (a large,  julienned)
• 1/3 cup purple cabbage (chopped)
• 1 ounce rice noodles (cooked, /rice vermicelli, optional)
• 1 avocado (sliced)
• 1 handful fresh cilantro (and/or mint, basil)
• 5 lettuce leaves (large green, romaine, butter, etc, torn in half)
• 20 cooked shrimp (medium, peeled and sliced in half length-wise)
• sesame seeds (for garnish, optional)

Lab #5

 

APPLE. BOMBS 

• 2 frozen white dinner rolls, (uncooked)
• 2 medium apples, (I used gala)
• 1 Tbsp ground cinnamon
• 2 Tbsp granulated sugar
• 30 vanilla caramels, unwrapped and divided
• 2 Tbsp unsalted butter, melted
• ¼ cup brown sugar
• 2 Tbsp heavy cream
• Flour, (for dusting)

HOT LUNCH

Taco In A Bag 

                

               Thursday 11th   

Lab #4

❤❤  Homemade  pretzels  ❤❤

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Ingredients

• 1 cup warm water
• 1 teaspoon sugar
• 2 1/4 teaspoons active dry yeast
• 2 1/2 cups all-purpose flour
• 1/2 teaspoon salt
• 1 cup boiling water
• 2 tablespoons baking soda
• Coarse kosher salt
• 3 tablespoons butter, melted

•    FRENCH BREAD 

  
  

        

                                                              

4 and 1/2 teaspoons dry active yeast (or the equivalent of two packets)

                                                                              3/4 cup warm water

                                                                            1/4 cup granulated sugar

                                                                             1 tablespoon salt

                                                                          3 tablespoons unsalted butter, room temperature and cut into pieces

                                                                           2 and 2/3 cup additional warm water

                                                                                 moving 5 minutes from their factory soon….woohoo!)

                                                                 4 tablespoons (1/2 stick) unsalted butter, melted, for brushing the tops of the loaves

            🍞💕

                                                                                                                           ⬳

                                                             Try Making Olive Oil Bread Dip!

                                                                                                

                                  2 Cups of olive oil                            

                            2 tbs grated parson cheese

                                   1 tbsp basil (dried)

                                1tbsp parsley (dried)

                           1 tbsp garlic (minced)

                                  1 tsp black pepper

                                  1 tsp dried thyme

                          1/2 tsp rep pepper (crushed)

                          1/2 tsp rosemary (crushed)

                                  1/2 tsp lemon juice

                                        1/2 tsp salt 

Hot lunch!

    CHICKEN BURGERS &  FRIES👍 Thursday 27th

MAC & C H E E S E!

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♡♡♡♡♡♡♡♡♡♡♡♡♡♡♡♡♡♡♡♡♡♡♡♡♡♡♡♡♡♡♡

Finishing Up Semester 1 Foods

⇉ January 15 & 16 ⇇

 Annual Spring Cleaning at Good Ol' RHS 

Any Module group assignments needs to be in by January 19! 

 Reward! 

 Poutine 

 January 17 & 18  

 Finishing up 

 ⇺ Cakes and Pastries ⇻ 

Lab #6 Foam Cake

Lemon Cake Roll Recipe

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•     

This recipe dates back quite a few years. My mother made it for me when I was a child, and I'm now in my 70s.

TOTAL TIME: Prep: 25 min. + chilling Bake: 15 min. + coolingYIELD:10-12 servings

Ingredients

• 3 eggs
• 1 cup sugar
• 3 tablespoons cold water
• 1 cup all-purpose flour
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• FILLING:
• 1 cup sugar
• 3 tablespoons all-purpose flour
• 1 egg, lightly beaten
• 3/4 cup water
• 1/4 cup lemon juice

Directions

• 1. In a mixing bowl, beat eggs and sugar until thick and smooth. Add water. Combine flour, baking powder and       salt; stir into egg mixture just until moistened. Line a greased 15-in. x 10-in. x 1-in. baking pan with waxed      paper; grease the paper. Spread batter evenly in pan. Bake at 375° for 12-14 minutes or until cake springs          back when lightly touched in center. Cool cake in pan on a wire rack for 5 minutes. Turn cake out onto a          kitchen towel. Dust with confectioners' sugar. Gently peel off the waxed paper. Beginning with short side,            roll up cake, jelly-roll style. Cool completely on a wire rack. 
• 2. For filling, in a saucepan, combine sugar, flour, egg, water and lemon juice. Cook and stir over medium heat      until mixture comes to a boil. Cook and stir 1 minute longer until thickened. Remove from the heat; cool to      room temperature. Unroll cake; spread cooled filling to within 1 in. of edges. Roll up again. Cover and chill            for 1-2 hours before serving. Store in the refrigerator. Yield: 10-12 servings.