Sponsorlu Bağlantılar İngilizce Yemek Tarifi İngilizce Yemek Tarifleri Ingredients 1/4 cup butter 4 large tart apples - peeled, cored and sliced 1/4 inch thick 2 teaspoons cornstarch 1/2 cup cold water 1/2 cup brown sugar 1/2 teaspoon ground cinnamon Directions In a large skillet or saucepan, melt butter over medium heat; add apples. Cook, stirring constantly, until apples are almost tender, about 6 to 7 minutes. Dissolve cornstarch in water; add to skillet. Stir in brown sugar and cinnamon. Boil for 2 minutes, stirring occasionally. Remove from heat and serve warm. Ingredients: 2 packages (16 ounces total) cream cheese, softened 1/2 cup pumpkin purée 1/2 cup sugar 1/2 teaspoon vanilla extract 1/2 teaspoon ground cinnamon 1/8 teaspoon nutmeg dash cloves 2 large eggs 1 9-inch graham cracker pie crust Preparation: Combine cream cheese, pumpkin, sugar, vanilla, and spices; mix with a hand mixer at medium speed until well blended. Add eggs; mix until blended. Pour into graham cracker crust. Bake at 350° F. for 35 to 45 minutes, or until set. Cool. Refrigerate at least 3 hours, or overnight. Serve garnished with sweetened whipped cream or whipped topping. Ingredients: 5 egg yolks 2/3 cup granulated sugar 1 teaspoon lemon juice 1/2 teaspoon finely grated lemon zest 5 egg whites 2/3 cup cake flour 1/4 teaspoon salt 1 teaspoon baking soda 3 tablespoons melted butter Preparation: Beat egg yolks until thicken and lemon colored; gradually add 1/3 cup of the granulated sugar, the lemon juice and the lemon zest. Beat egg whites until almost stiff then gradually beat in the remaining 1/3 cup sugar. Beat until stiff peaks form. Fold yolk mixture into whites. Sift dry ingredients into a separate container; add to egg mixture, folding in carefully. Fold in melted butter. Pour batter into waxed paper-lined 10x15x1-inch jelly roll pan. Bake at 375° for 12 minutes. Sprinkle with confectioners' sugar. Turn onto a clean kitchen towel which has been generously dusted with confectioners' sugar. Trim edges, if necessary; roll cake up, towel and all, while still warm. Let cool completely. Unroll and fill with whipped cream or ice cream then re-roll cake. Veggie Omelet 3 eggs, beaten 3-4 tbsp milk 3 tbsp butter 2/3 cup broccoli florets, cut into bite sizes ½ tomato, diced 2-3 button mushrooms, sliced 1 small onion, chopped finely 1 tsp salt to taste ¼ tsp black pepper Place half of the butter and onions in a skillet and sauté over medium heat. Then stir in mushrooms and broccoli. Sauté till they become soft, then stir in tomatoes, half of the salt and cook for 1 minute. Transfer cooked vegetables in a bowl. Meanwhile, beat the eggs and milk adding the rest of the salt. Melt the remaining butter in the skillet and pour the beaten egg-milk mixture. Over medium heat cook till the eggs are cooked. Then turn the omelet upside down and cook the other side. Transfer the omelet in a serving plate and place the vegetables over. Sprinkle some black pepper. You can serve this way or you can fold the omelet over vegetables.