How To Make Fruit Ice

Materials :

Mango

Avocado

Sugar water

Milk

Ice

Apple

Strawberries

Wine

Jackfruit

Steps :
1. First, Cut the fruit round or dice.
2. Then, Scratching the flesh of a melon.
3. Then, Boil sugar with water until cooked for about 30 minutes.
4. Next, Put in serving glasses that have been cut round pieces or dice.
5. Then, to taste Pour the sugar water, put ice cubes and put milk on ice fruit.
6. Last, put the decorations on the glass with a piece of strawberry on it.

How To Make Egg and Lemon Soup

Materials:

3 pints chicken stock

Juice of 2 Lemons

3 oz rice

salt and pepper

4 eggs, well beaten

1.

Put stock into a pan and heat until boiling.

Steps:

2. Add rice and cook on low heat for fifteen minutes.

3. Mix together egg and lemon juice.
4. Add three tablespoons of stock to the mixture and stir.
5. Stir this mixture into the remaining stock in pan.
6. Add a little of salt and pepper.
7. Cook gently for three minutes.

How To Make Orange Juice

Materials:

125 ml sugar

5 ml Vanilla extract

1 handful ice cubes

165 ml orange juice concentrate

250 ml milk

250 ml water

Steps:
1. Combine all ingredients in blender except ice cubes.
2. Add ice cubes and blend until smooth
3. Pour in a glass

How To Make Mango Juice

Materials:

A glass of ice pack

A spoon of sugar

A piece of mango

A half glass of water

Steps:
1. First, peel the mango and clean it
2. Next, cut the mango into pieces and put them into the juicer
3. Then, put the water, ice and sugar
4. After that turn on the juice and wait about 15 seconds
5. Finally, pour the mango juice into the glass and ready to drink

How to Make Tomato Soup

Materials:
8 cups of water
Teaspoon of pepper

Small clove garlic

Teaspoon of butter
4 large tomatoes
Spices
1 small onion
teaspoon of salt

Steps:

1. Cut tomatoes, onions, and garlic into small pieces.

2. Fry them in a pan with butter for five minutes.
3. Add water, spices, salt and pepper.
4. Heat until the water boils.
5. Turn down the heat and cover with lid. Cook gently for one hour.

How to Make Apple Pie

Ingredients
1) One box Pillsbury refrigerated pie crusts, softened as
directed on box.
2) 6 cups thinly sliced, peeled apples (6 medium).
3) 3/4 cup sugar.
4) 2 tablespoons all-purpose flour.
5) 3/4 teaspoon ground cinnamon.
6) 3/4 teaspoon salt.
7) 1/8 teaspoon ground nutmeg.
8) 1 tablespoon lemon juice.
Steps
1) Heat oven to 425F. Place 1 pie crust in ungreased 9-inch

glass pie plate. Press firmly against side and bottom.

2) In large bowl, gently mix filling ingredients; spoon into crustlined pie plate. Top with second crust. Wrap excess top crust
under bottom crust edge, pressing edges together to seal; flute.
Cut slits or shapes in several places in top crust.
3) Bake 40 to 45 minutes or until apples are tender and crust is
golden brown. Cover edge of crust with 2- to 3-inch wide strips
of foil after first 15 to 20 minutes of baking to prevent excessive
browning. Cool on cooling rack at least 2 hours before serving.

How to Make Apple Juice

Ingredients
1) 2 green apples, washed and chopped
2) Fresh orange juice from 2 big oranges
3) 1 small piece of ginger
4) Sugar (as per your taste)
5) Pinch of salt (optional)
Directions
1) Add the chopped apples, sugar, ginger, and about 6-7
ice cubes to a blender.
2) Blend on a medium setting until the apples are
smoothly blended and no chunks appear.
3) Add the orange juice and salt.
4) Blend it for 5 to 10 seconds.
5) Pour the mixture into glasses.

How to Make Chocolate Ball

Ingredients
1) 250 gr or 9 oz cookies or biscuits (with no filling such
as digestive, marie, petit beurre, etc)
2) 200 gr or 7 oz milk chocolate
3) 1/2 cup of full cream
4) To decorate: 100s and 1000s, crushed biscuits /
cookies, etc.
Steps
1) Put various toppings in small containers on the table.
2) Put the cookies / biscuits in a sturdy bag and allow
the child to crush them with a rolling pin of a can of
peas (or anything else for that matter.
3) Put the cookies in a food processor to grind them
(assuming the kids left big pieces which need to be
ground).
4) Melt the chocolate in the double cream until it has
melted (using the microwave or over a small flame on
the stove).
5) Help your child to mix the chocolate and cream
mixture with the cookie crumbs.
6) Wet your child's hands and show him or her how to
make little balls with the mixture.
7) Roll the balls in one of the toppings.
8) Put them in the fridge.

How to Make Cup Cakes

Ingredients
1) 125 gr. Butter
2) 122 gr. Sugar
3) 130 gr. Flour
4) 4 gr. baking powder
5) 2 eggs
6) Icing or frosting, if desired
Steps
1) Gather your ingredients.
2) Preheat your oven to 180 degrees.
3) Put in your butter and sugar.
4) Pour in your eggs in small portions and mix every
time you pour them in.
5) Put in the flour mixed with baking powder in small
portions and mix.
6) Put the prepared batter in small sized cupcake shells
and leave it to bake in the pre-heated oven for around
20-25 minutes.
7) Spread icing or frosting over the cupcakes and
serve.

How to Make Chicken Soup

Ingredients
1) One Whole chicken, 3 to 4 pounds
Parsley
2) 2-1/2 Quarts cold water (will vary - you need enough to
cover your ingredients)
3) 2 Cubes chicken bouillon (optional)
4) 2 Teaspoons of salt
5) 1 Small onion, chopped
6) 2 Stalks celery with leaves, chopped
7) 2 Large carrots, chopped
8) 1 Bay leaf
9) Salt and pepper to taste
Directions
1) Prepare fresh chicken meat.
2) Add water to cover, salt, and bay leaf. Add enough
water to cover all of your chicken, but don't feel the need
to over-do it.
3) Cover the pot and bring to boil. Over medium-high
heat, this should take about 8-10 minutes, but may take
more or less time depending on how much water you use.
4) Uncover and skim off the top froth. When your water
starts boiling, remove the lid and remove the froth at the
top with a wooden spoon. This prevents the water from
boiling over.
5) Allow to simmer about 2 1/4 hours. Your goal is to make
the chicken meat so soft that it falls off the bone. As your
soup simmers, periodically check on it to ensure that the
chicken is cooking nicely and to skim any froth off the top
of the pot.
6) Add the onions, celery, and carrots and a pinch or two
of parsley. After your chicken has cooked for a few hours,

you may add your vegetables, which take less time to

cook.
7) Allow to simmer about 45 minutes.
8) Strain soup, saving the broth. Strain your soup into
another pot or similar container so that you retain the
broth. Remove chicken meat from the bone, discarding
any unappetizing pieces. When finished, return broth,
chicken, and vegetables to the pot and serve.
9) Optionally, place cooked noodles or rice in bowl and
add soup. To recreate a bowl of classic childhood "chicken
noodle soup", simply add cooked noodles (or rice) to your
soup.

How to Make Chicken Teriyaki

Ingredients:
1) 3/4 cup low-sodium soy sauce (recommended:
Kikkoman brand)
2) 1/4 cup light brown sugar, packed
3) 1 tablespoon rice wine vinegar (substitutes: lemon
juice)
4) 1 tablespoon grated ginger
5) 2 garlic cloves, minced
6) 2 boneless skinless chicken breasts
7) Freshly ground black pepper

8) 2 teaspoons vegetable oil

9) Optional: 2 teaspoons water
10) Optional: 1 teaspoon corn starch
11) 2 green onions, green and white parts, sliced
12) Serving suggestion: Steamed white or brown rice
Steps:
1) In a medium bowl, whisk together soy sauce, brown
sugar, rice wine vinegar, grated ginger, and garlic until
sugar is dissolved. Set aside.
2) Place chicken breasts on a cutting board, smooth side
facing up, and place a layer of plastic wrap on top. Using a
meat mallet or frying pan, evenly pound chicken breasts
to a 1/2-inch thickness. Cut each breast in half to end up
with 4 equal-sized pieces of chicken. Sprinkle 1/4 teaspoon
of black pepper over top of chicken pieces.
3) Heat oil in a large pan over medium-high heat. Place
the seasoned side of chicken pieces into the oil, and
season the sides now facing up with another 1/4 teaspoon
of black pepper. Cook first side of chicken for 3-4 minutes,
or just until golden brown. Using tongs, flip the chicken
over and cook other side for about 30 seconds. Pour
prepared teriyaki sauce mixture evenly over chicken, and
without moving chicken pieces, allow chicken to absorb
sauce for 3 minutes as the sauce begins to gently bubble.
4) Check chicken for doneness (meat should be opaque
and no pinkness should remain in center) and transfer
chicken pieces to a plate. To finish teriyaki sauce: If you do
not have corn starch or if you prefer a thin teriyaki sauce,
you can heat the sauce for another 3-5 minutes to reduce
and gently thicken sauce.
5) If you prefer a thicker teriyaki sauce, in a small bowl,
whisk together water and cornstarch. While whisking
sauce, pour cornstarch mixture into teriyaki sauce and

allow sauce to thicken, about 30 seconds. Remove from

heat.
6) Pour teriyaki sauce over chicken pieces and serve over
steamed rice. Serve with additional teriyaki sauce and
garnish with sliced green onions. Slice chicken before
serving, if desired.