1. Recipes 7 Steps to Success

2. Read over the recipe. –Do I have the ingredients and equipment required? –Do I understand all the terms and instructions? –Do I have the time? (prep, cooking, standing, cooling, freezing, etc) 1.

3. 2. Check the number of servings (or yield) and adjust recipe if required.

4. 3. Get organized by assembling the ingredients and equipment required.

5. 4. Prepare any ingredients that require special preparation first (ie. Chopped, melted, browned, grated, etc.) Make sure these ingredients are measured accurately: –1 cup butter, melted vs. 1 cup melted butter. –1 cup walnuts, chopped vs. 1 cup chopped walnuts. –1 cup whipping cream, whipped vs. 1 cup whipped cream.

6. 5. Measure the ingredients accurately using the appropriate measuring utensils.

7. 6. Prepare the recipe following the steps outlined; only very experienced cooks will change sequence of steps.

8. 7. Cook as specified, but check for doneness before specified time. Cooking time can be affected by: –Ovens (type, brand, age) –Baking utensils (glass vs. metal, shiny vs dark metal) –Quantity of food (large vs. small dishes, thickness of cookies or meat) –Too much peeking in oven –Mistakes made in measuring or preparation

9. Recipe Types

10. Recipe Format: Standard Berry Smoothies Makes 4 1/2 cups, enough for 4 servings 1medium banana (ripe, about 4 ounces), peeled and cut crosswise into eight pieces 3 1/2cups berries (about 16 ounces) 1/2cup whole milk 1/2cup white cranberry juice or apple juice pinch table salt 3 - 6teaspoons granulated sugar 2 - 3teaspoons lemon juice 3ice cubes (about 1 1/2 ounces total) Line rimmed baking sheet with parchment paper; arrange banana and berries in single layer on baking sheet. Freeze fruit until very cold, but not frozen, about 10 minutes. In blender, puree cold fruit, milk, juice, salt, 1 tablespoon sugar, 1 teaspoon lemon juice, and ice until uniformly smooth, 10 to 15 seconds. Taste for sugar and lemon; if desired, add more sugar or lemon and blend until combined, about 2 seconds longer. Serve immediately. Per Serving: Cal 120; Fat 1.5 g; Sat fat.5 g; Chol 5 mg; Carb 28 g; Protein 2 g; Fiber 4 g; Sodium 85 mg (Calculated with 50% strawberries and 50% blueberries)

11. Recipe Format: Standard Berry Smoothies Makes 4 1/2 cups, enough for 4 servings 1medium banana (ripe, about 4 ounces), peeled and cut crosswise into eight pieces 3 1/2cups berries (about 16 ounces) 1/2cup whole milk 1/2cup white cranberry juice or apple juice pinch table salt 3 - 6teaspoons granulated sugar 2 - 3teaspoons lemon juice 3ice cubes (about 1 1/2 ounces total) 1.Line rimmed baking sheet with parchment paper; arrange banana and berries in single layer on baking sheet. 2.Freeze fruit until very cold, but not frozen, about 10 minutes. 3.In blender, puree cold fruit, milk, juice, salt, 1 tablespoon sugar, 1 teaspoon lemon juice, and ice until uniformly smooth, 10 to 15 seconds. 4.Taste for sugar and lemon; if desired, add more sugar or lemon and blend until combined, about 2 seconds longer. 5.Serve immediately. A nice variation is to have the instructions numbered.

12. Recipe Format: Active

13. Recipe Format: Narrative