Today, this amateur chef prepared crepes, in the beginning it seemed to me very difficult because the shape of the first crepes was irregular, then square (wendy’s could hire for this) but in the end I managed to do them round ,soon this master of crepes had the ability to make Mickey’s shape (or something). After that I decide to make fried chicken which was very easy, and a green salad …Boy, Was I Tired …so please excuse me for the greens (I also made the cake, after all).
2 tablespoons ground oregano.
1/2 cup grated parmesan cheese.
3 cups milk.
2 cups self raising flour.
1/4 teaspoon salt.
1/4 cup corn oil.
1 tablespoon sugar.
1- Mix all the ingredients and lets stand for 10 minutes.
2- form the crepes on a hot frying pan, remember to brush the pan with oil before makin the crepes.
2 cups milk.
1 teaspoon salt.
2 1/2 teaspoon butter.
1 can of 440g (15 1/2 onz) whole kernel corn.
6 tablespoons cornstarch.
1- disolve the cornstarch in 1/2 cup milk.
2- Blend the corn, milk,salt and butter, until smooth.
3- Place the blended corn in a sauce pan and heat for 5 minutes.
4- Add the milk and cornstarch mix.
5 Cook until thick.Let cool.
1 tablespoon tomato pure.
1 cup water.
1/2 teaspoon mustard.
7 garlic cloves sliced.
4 tablespoons corn oil.
1- Disolve the tomato purenad the mustard in the water.
2-place sliced garlid in the oil (room temperature) and fry until crispy ( not burnt ).
3- Add the tomato mix.
4- Cook until 1/4 of the volumen evaporates.
1- Spread each crepe with the corn cream.
2- Roll the crepes and place them onto a greased baking sheet.
3- cover with the tomato sauce, sprinkle with ground oregano and parmesan cheese.
4- Bake 15 minutes in a hot oven.
Marinade for the chicken.
1/2 chicken cut into pieces.
1 teaspoon each: onion, garlic, cumin powder and salt
4 tablespoons beer
1- mix all the ingredients.
2- Place the chicken in a bowl and add the marinade let this rest for an hour in the refrigerator.
shake for the chicken.
2 cups bread crumbs.
1 teaspoon each onion, garlic, cumin powder.
1 tablespoon ground oregano (dehydrated at home is better).
1 cup flour.
1/2 cup milk.
1- In a plastic bag place the bread crumbs, oregano, onion, garlic, and cumin powder.
2- Place the flour in a plastic bag.
3- Beat the milk and egg in a bowl.
4-Shake the marinated chicken in the flour.
5- Dip each chicken piece in the egg milk mix.
6- shake the chicken pieces in the bread crumbs.
7- Repeat steps 5 and 6.
8- Fry each piece in very hot oil until golden brown.Place onto a baking sheet and bake.
9-Insert a BBQ stick into the chicken pieces then press slightly. The juices should run clear; if they're still red or pink, cook the chicken a little longer.