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My Recipe for My Recipe for

My Recipe for - PowerPoint Presentation

lois-ondreau
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Uploaded On 2016-03-13

My Recipe for - PPT Presentation

Chicken With SunDried Tomato Eggplant and Basil Step 1 Original Recipe Ingredients 4 tablespoons extravirgin olive oil 1 baby eggplant halved 1 teaspoon tsp Kosher salt 1 34 tablespoon pine nuts ID: 254420

recipe cup tsp chicken cup recipe chicken tsp oil tablespoons step serving ingredients basil eggplant people dried sun cloves

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Presentation Transcript

Slide1

My Recipe for

Chicken With Sun-Dried Tomato, Eggplant and BasilSlide2

Step 1: Original Recipe

Ingredients

4 tablespoons extra-virgin olive oil

1 baby eggplant, halved

1 teaspoon (tsp) Kosher salt

1 3/4 tablespoon pine nuts

4 thin chicken cutlets (about 1 pound total)

1 tsp Freshly ground pepper

2 tablespoons (tbsp) All-purpose flour, for dredging

3 1/2 cloves garlic, sliced

1/4 cup sun-dried tomatoes packed in oil,

drained,rinsed

and roughly chopped

1/4 cup fresh basil leaves, torn

1/2 cup low-sodium chicken broth

1/4 cup ricotta cheese

1 loaf of Rustic bread, for serving

Enough to feed 4 peopleSlide3

Step 2: Explanation for One Serving

To determine the recipe to use to make enough for one person, I divided each of the measured amounts in my original recipe by 4. This is because my original recipe was enough for four servings. Slide4

Step 3: Recipe for One Serving

Ingredients

1

tablespoons extra-virgin olive oil

1/4 baby eggplant, halved

1 /4 teaspoon (tsp) Kosher salt

7/16 tablespoon pine nuts

1 thin chicken cutlets (about 1 pound total)

1/4 tsp Freshly ground pepper

1/2 tablespoons (tbsp) All-purpose flour, for dredging

7/8 cloves garlic, sliced

1/16 cup sun-dried tomatoes packed in oil,

drained,rinsed

and roughly chopped

1/16 cup fresh basil leaves, torn

1/8 cup low-sodium chicken broth

1/16 cup ricotta cheese

¼ loaf of Rustic bread, for servingSlide5

Step 4: Explanation for Halving the Recipe

To divide my original recipe in half, I took each of my ingredients and divided by 2.Slide6

Step 5: Halving the Recipe

Ingredients

2

tablespoons extra-virgin olive oil

1/2 baby eggplant, halved

1/2 teaspoon (tsp) Kosher salt

7/8 tablespoon pine nuts

2

thin chicken cutlets (about 1 pound total)

1/2 tsp Freshly ground pepper

1

tablespoons (tbsp) All-purpose flour, for dredging

1 3/4 cloves garlic, sliced

1/8 cup sun-dried tomatoes packed in oil,

drained,rinsed

and roughly chopped

1/8 cup fresh basil leaves, torn

1/4 cup low-sodium chicken broth

1/8 cup ricotta cheese

1/2 loaf of Rustic bread, for serving

Servings enough for 2 peopleSlide7

Step 6: Explanation for Servings for Thirty People

To determine the recipe for thirty people, I used the recipe for one serving and multiplied each ingredient by 30.Slide8

Step 7: Recipe for Thirty People

Ingredients

30 tablespoons extra-virgin olive oil

7 1/2 baby eggplant, halved

7 1/2 teaspoon (tsp) Kosher salt

13 1/8 tablespoon pine nuts

30 thin chicken cutlets (about 1 pound total)

7 1/2 tsp Freshly ground pepper

15 tablespoons (tbsp) All-purpose flour, for dredging

26 1/4 cloves garlic, sliced

1 7/8 cup sun-dried tomatoes packed in oil,

drained,rinsed

and roughly chopped

1 7/8 cup fresh basil leaves, torn

3 3/4 cup low-sodium chicken broth

1 7/8 cup ricotta cheese

7 ½ loaf of Rustic bread, for servingSlide9

Step 8: Origin of Recipe

This recipe is a favorite traditional holiday recipe we used

during the Thanksgiving

Holiday. It has been passed down in my family through the past two generations. It has been a favorite of my father’s and I am happy he was able to share it with me.