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My Recipe for My Recipe for

My Recipe for - PowerPoint Presentation

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Uploaded On 2016-09-11

My Recipe for - PPT Presentation

Chicken With SunDried Tomato Eggplant and Basil httpfoodnetworksndimgcomcontentdamimagesfoodfullset200810210FNMChickenWithSundriedToms3x4jpgrendsni12collandscapejpeg Step 1 Original Recipe ID: 464139

recipe cup tsp chicken cup recipe chicken tsp tablespoons step serving eggplant basil people dried sun cutlets freshly ground

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Slide1

My Recipe for Chicken With Sun-Dried Tomato, Eggplant and Basil

http://foodnetwork.sndimg.com/content/dam/images/food/fullset/2008/10/21/0/FNMChickenWithSundriedTom_s3x4.jpg.rend.sni12col.landscape.jpegSlide2

Step 1: Original Recipe

Ingredients4 tablespoons extra-virgin olive oil

1 baby eggplant, halved1 teaspoon (tsp) Kosher salt1 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 dredging1/2 cloves garlic, sliced1/4 cup sun-dried tomatoes packed in oil, drained, rinsed and roughly chopped1/4 cup fresh basil leaves, torn1/2 cup low-sodium chicken broth1/4 cup ricotta cheese1 loaf of Rustic bread, for serving Serving: 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

Ingredients1

tablespoons extra-virgin olive oil1/4 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 pepper1/2 tablespoons (tbsp) All-purpose flour, for dredging7/8 cloves garlic, sliced1/16 cup sun-dried tomatoes packed in oil, drained, rinsed and roughly chopped1/16 cup fresh basil leaves, torn1/8 cup low-sodium chicken broth

1/16 cup ricotta cheese

1/4 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

Ingredients2

tablespoons extra-virgin olive oil1/2 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 pepper1 tablespoons (tbsp) All-purpose flour, for dredging1 3/4 cloves garlic, sliced1/8 cup sun-dried tomatoes packed in oil, drained, rinsed and roughly chopped1/8 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 oil7 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 pepper15 tablespoons (tbsp) All-purpose flour, for dredging26 1/4 cloves garlic, sliced1 7/8 cup sun-dried tomatoes packed in oil, drained, rinsed and roughly chopped1 7/8 cup fresh basil leaves, torn3 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.