Cyron C.

Adorno RECIPE
APPETIZERS
Black Bean Dip INGREDIENTS 1 can Campbell's black bean soup 1 cup shredded Monterey jack or cheddar cheese
½ cup sour cream ¼ tsp hot pepper sauce
DIRECTIONS • Combine all ingredients, heat, and serve with tortilla chips.
Shrimp Salsa INGREDIENTS 15 oz jar of salsa (Pace Salsa with Garlic and Lime is a good choice) 4 oz bag of
frozen salad shrimp • Rinse the shrimp with cold water, drain, mix with the salsa, and serve with
tortilla chips
Hot Chili Dip INGREDIENTS 1 16 oz jar salsa ½ lb Velveeta cheese 1 can chili with beans 3 cups sliced olives 13
DIRECTIONS • Combine all ingredients in a crock pot, cook on high until the cheese melts, turn to
low, and serve with tortilla chips.
SOUPS
Corn Soup INGREDIENTS 1 can cream-style corn 1 tbsp margarine 1 cup milk 1 pinch of ground pepper
DIRECTIONS • Cook all ingredients in a saucepan over medium heat for 5-7 minutes, stirring
frequently.
Vegetable Soup INGREDIENTS 3 cups of tomato juice 3 cups of water canned vegetables salt and pepper
DIRECTIONS • Put tomato juice, water, and vegetables in a pan, and place on stove set on
medium-high. • Season with desired amount of salt and pepper, and cook for 20 minutes.
Virginia Peanut INGREDIENTS 1 can cream of chicken soup 1½ soup cans of milk ½ cup crunchy peanut butter 1
Soup pinch salt DIRECTIONS • Place all ingredients in a sauce pan, cook over medium heat until heated
through (do not boil), and whisk to combine thoroughly.
SALADS
Lettuce Salad INGREDIENTS 1 bag of prepared lettuce 1 small green pepper (chopped) 2 sliced carrots 1 small
onion (chopped) dressing of choice DIRECTIONS • Combine the first 4 ingredients in a bowl. Top
with dressing. Eat
Cucumber Salad INGREDIENTS 1 large cucumber, peeled and sliced ½ cup sour cream juice of half a lemon 1 tsp
(Mizeria) salt 2 tbsp freshly chopped dill DIRECTIONS • Place the cucumber in a colander, sprinkle with salt,
leave for 30 minutes for the juices to drain, rinse, and drain thoroughly. • Arrange the cucumber
in a salad dish, mix the sour cream and lemon juice, pour it over the cucumber, and garnish with
the dill
Israeli Carrot and INGREDIENTS 4 carrots, peeled and grated 1 handful raisins ¼ cup fresh orange juice ½ tsp sugar
Raisin Salad DIRECTIONS • Combine the ingredients, chill, and enjoy.
MAIN COURSE

LIGHT
Baked Bean INGREDIENTS 2 (16 ounce) cans baked beans, undrained 1 tbsp chopped canned chipotle chilies
Burritos with some of the adobo sauce 1½ teaspoons ground cumin 1½ cups sliced green onions 1/3 cup
chopped cilantro leaves 6 10-inch flour tortillas, warmed 1 ½ cups shredded Monterey Jack
Cheese 3 cups shredded iceberg lettuce
DIRECTIONS • In a large saucepan, heat the beans, chipotles and cumin over medium heat, stirring
occasionally, until simmering. Stir in the green onions and chopped cilantro; continue to simmer 2
minutes. • To assemble, spoon about ½ cup bean mixture on center of each tortilla. Top with
equal amounts of the cheese and lettuce. Fold bottom edge up over filling. Fold right and left
sides to center, overlapping edges. Serve with salsa and guacamole and garnish with the cilantro
sprigs, if desired
BBQ Pork INGREDIENTS 1 3-4 lb Boston butt pork roast 1 16 oz bottle of your favorite BBQ sauce 8 large
Sandwiches hamburger buns DIRECTIONS • Cook roast for 8-10 hours on low in a crock pot, drain, cool,
remove bones and as much fat as possible, and tear meat into shreds. • Return meat to the crock
pot, add BBQ sauce, mix thoroughly, reheat, and serve on buns with coleslaw, potato salad, and
pickles.
Gourmet Pasta INGREDIENTS 16 oz package of pasta (your choice) 2 tbsp butter ½ tsp garlic salt ¼ cup milk 2 tbsp
Parmesan cheese DIRECTIONS • Cook pasta according to directions, place remaining ingredients in
sauce pan, cook and stir until combined, and pour over pasta.
HEAVY
Salmon Patties INGREDIENTS 1 can of salmon 1 sleeve of saltine crackers, crushed 1 egg cooking oil
DIRECTIONS • Thoroughly mix the can of salmon with one egg and about ¾ of the sleeve of
crackers in bowl. • Roll out balls about the size of a baseball and flatten them until all the salmon
mixture is gone. • Put a quarter size drop of oil in a frying pan to coat the bottom, and cook
patties until they are a golden brown color on each side.
Chicken Picante INGREDIENTS 1 cup picante sauce 1 8 oz can tomato sauce 1 tbsp Dijon mustard 3 tbsp brown
sugar 4 boneless chicken breasts DIRECTIONS • Combine picante sauce, tomato sauce, mustard,
and brown sugar. • Place chicken in a baking dish, pour sauce over chicken (covering it
completely), bake at 400 for 20 minutes, and serve over rice.
Lemon and Onion INGREDIENTS 4 pork chops ½ cup catsup ¼ cup brown sugar 1 onion, cut into 4 slices 1 lemon, cut
Pork Chops into 4 slices DIRECTIONS • Place chops in a baking dish, top each chop with ¼ of the catsup, ¼ of
the sugar, one onion slice, and one lemon slice. • Cover and bake at 350 for 45 minutes, uncover
and bake for 45 minutes more, and serve over rice.
DESSERTS
Lemon Chess Pie INGREDIENTS 4 eggs 1 cup sugar 1 cup light corn syrup 1/3 cup lemon juice grated rind from 1
lemon 1 heaping tbsp flour 1 unbaked pie shell DIRECTIONS • Beat eggs with an electric mixer at
slow speed, beat in the next 5 ingredients, pour into the pie shell, and bake at 325 for 40 minutes.
Caramel Crunch INGREDIENTS 1 stick margarine 1 cup brown sugar 4 cups Corn Chex 1 tbsp corn syrup
DIRECTIONS: • Melt margarine in a saucepan, add corn syrup and brown sugar, and boil for2
minutes. • Remove from heat, stir in Corn Chex until completely coated, spread on wax paper,
and cool.
Sugar Cookies INGREDIENTS ½ cup margarine 1 egg ¾ cup sugar ¼ tsp vanilla 1½ cups flour ½ tsp baking powder
DIRECTIONS • In a large bowl, blend margarine, egg, sugar, and vanilla. In a medium bowl, stir
flour and baking powder. • Gradually add the flour mixture to the sugar mixture, stir with a
wooden spoon, and chill the dough overnight. • Roll dough into walnut-size balls, roll balls in the
sugar, and place on ungreased cookie sheets 3 across and 4 down. • Bake in a 375 oven for 8 to 10
minutes or until golden brown.
BEVERAGES
Your Flavor INGREDIENTS 1 carton vanilla yogurt 8 oz fruit juice 1 cup fruit of your choice 4 ice cubes
Smoothie DIRECTIONS • Add all ingredients to a blender, and process until smooth
Chocolate Cherry INGREDIENTS 1 8 oz black cherry yogurt cup 4-5 spoonfuls chocolate powder mix 1 cup milk 5 ice
Smoothie cubes DIRECTIONS • Place all ingredients into blender, and blend until smooth.
Tomato Refresher INGREDIENTS 2 cup tomato juice ¼ green pepper, sliced 2 slices cucumber 1 slice onion 1 tsp lime
juice DIRECTIONS • Add all ingredients to a blender, and process until smooth
WINES
RED WINE
Altas Cumbres Country of Origin: Argentina Region: MendozaType: Red Wine Grape variety: Malbec
Malbec Vintage: 2017 Size: 750ml Alcohol: 13.5% Body: Medium
Caernet Sauvignon Origin: France
Sweetness of resulting wine: Dry
Wine color: Red Wine
Scientific name: Vitis vinifera 'Cabernet Sauvignon'
Rank: Cultivar

Merlot Origin: France Sweetness of resulting wine: Dry Wine color: Red Wine
Scientific name: Vitis vinifera 'Merlot' Merlot is a varietal that contains at least
13.5% alcohol

WHITE WINE
Pinot Gris Origin: France, Burgundy Sweetness of resulting wine: Dry, semi-sweet or sweet
Wine color: White wine Color of berry skin: Rose Scientific name: Vitis vinifera 'Pinot Gris'

Riesling Origin: Germany

Sauvignon Blanc Origin: France

COFFEE
Caramel INGREDIENTS
Cappuccino
 2 shot(s) espresso
 2 pump(s) Monin Caramel Concentrated Flavor
 2 oz. steamed milk
 top milk foam

Cappuccino Mix 1 to 2 teaspoons instant coffee granules,1 cup water (237 ml) Sugar.