My English Place

1. Chop: To cut into pieces, often coarsely.
2. Slice: To cut into thin, flat pieces.
3. Dice: To cut into small, uniform cubes.
4. Mince: To cut or chop into very fine pieces.
5. Grate: To shred food into small bits using a grater.
6. Peel: To remove the outer skin or covering from fruits or vegetables.
7. Julienne: To cut food into long, thin matchstick-like strips.
8. Sauté: To cook food quickly in a small amount of oil or butter over high heat.
9. Fry: To cook food in hot oil or fat until it’s crispy and brown.
10. Boil: To heat a liquid until it reaches the boiling point.
11. Simmer: To cook just below boiling point, with small, slow bubbles.
12. Roast: To cook food, usually meat, in an oven using dry heat.
13. Bake: To cook in an oven using dry heat.
14. Broil: To cook uncovered under direct heat.
15. Grill: To cook food over an open flame or heat source.
16. Steam: To cook food using steam generated by boiling water.
17. Stir: To mix ingredients by moving a utensil in a circular motion.
18. Whisk: To beat or stir rapidly with a whisk to incorporate air.
19. Mix: To combine two or more ingredients by blending.
20. Blend: To thoroughly combine two or more ingredients.
21. Fold: To gently combine ingredients without stirring to maintain a light texture.
22. Knead: To work dough with your hands, pressing and folding.
23. Roll: To flatten dough or other substances to a desired thickness.
24. Coat: To cover food with a particular substance, such as flour or breadcrumbs.
25. Season: To add salt, pepper, or other flavorings to enhance taste.
26. Taste: To sample food to check its flavor.
27. Marinate: To soak food in a flavorful liquid to enhance taste and tenderness.
28. Glaze: To coat with a liquid, often for added flavor and shine.
29. Garnish: To decorate food before serving, often for visual appeal.
30. Baste: To moisten food while cooking, usually with its own juices.
31. Poach: To cook food gently in simmering liquid.
32. Barbecue: To cook food over an open flame, typically outdoors.
33. Blanch: To briefly cook in boiling water and then plunge into cold water.
34. Reduce: To simmer a liquid to thicken and intensify flavor.
35. Shred: To tear or cut food into thin strips or pieces.
36. Puree: To blend food into a smooth, creamy consistency.
37. Toast: To brown food using dry heat.
38. Candy: To cook and coat with sugar syrup to create a sweet confection.
39. Deglaze: To dissolve caramelized bits from a pan using liquid.
40. Infuse: To steep ingredients in a liquid to extract flavors.
41. Caramelize: To cook sugar until it turns brown and develops a rich flavor.
42. Toss: To mix ingredients lightly and gently, like a salad.
43. Butter: To spread or coat with butter.
44. Plate: To arrange and present food on a plate.
45. Preheat: To bring an appliance, such as an oven, to a desired temperature.
46. Arrange: To place food or ingredients in a specific order or pattern.
47. Whip: To beat ingredients until they become light and fluffy.
48. Grind: To reduce food to a finer texture using a grinder or mill.

1. Spatula: A flat, often flexible utensil used for flipping and turning food in a pan.
2. Tongs: Long-handled, hinged tools used for gripping and turning food.
3. Ladle: A deep-bowled spoon with a long handle, used for serving soups and stews.
4. Whisk: A utensil with wire loops for beating, stirring, and blending ingredients.
5. Peeler: A tool used to remove the skin from fruits and vegetables.
6. Colander: A bowl-shaped, perforated utensil for draining liquids from food.
7. Can Opener: A device for opening canned goods.
8. Grater: A utensil with sharp holes for shredding or grating cheese and vegetables.
9. Strainer: A fine mesh sieve for separating solids from liquids.
10. Measuring Cups and Spoons: Tools for precise measurement of dry and liquid ingredients.
11. Rolling Pin: A cylindrical tool for flattening dough when baking.
12. Basting Brush: A brush used to apply sauces, oils, or marinades to food.
13. Mixing Bowls: Bowls of various sizes for combining and stirring ingredients.
14. Cutting Board: A flat surface for chopping and preparing food.
15. Wooden Spoon: A traditional spoon made of wood, used for stirring and mixing.
16. Pastry Brush: A brush for applying butter, egg wash, or glazes to pastries.
17. Egg Separator: A tool for separating egg whites from yolks.
18. Pizza Cutter: A wheel-shaped utensil for slicing pizzas and flatbreads.
19. Basting Spoon: A long-handled spoon with a shallow bowl, used for basting food.
20. Melon Baller: A tool for scooping out spherical shapes from fruits.
21. Zester: A utensil for grating the outer zest of citrus fruits.
22. Potato Masher: A tool for mashing cooked potatoes and other vegetables.
23. Corkscrew: Used for opening bottles of wine.
24. Meat Tenderizer: A utensil with a textured surface for tenderizing meat.
25. Cookie Cutter: Shaped cutters for making cookies of various designs.
26. Nutcracker: A tool for cracking open nuts.
27. Canister Set: Containers for storing dry ingredients like flour and sugar.
28. Lemon Squeezer: A tool for extracting juice from lemons and citrus fruits.
29. Garlic Press: A device for crushing garlic cloves.
30. Potato Peeler: A specialized peeler for removing potato skin.

1. Refrigerator: Used for storing perishable food items and keeping them cold.
2. Freezer: For long-term storage of frozen food items.
3. Oven: For baking, roasting, and broiling food.
4. Stovetop: Used for cooking on burners or heating elements.
5. Microwave Oven: For quick reheating and cooking tasks.
6. Dishwasher: Used for cleaning dishes and utensils.
7. Toaster or Toaster Oven: For toasting bread and heating small items.
8. Coffee Maker: For brewing coffee.
9. Kettle: Used for boiling water for tea, coffee, and other hot beverages.
10. Blender: Used for pureeing, blending, and making smoothies.
11. Food Processor: A versatile appliance for chopping, slicing, and more.
12. Stand Mixer: A countertop mixer for mixing and kneading dough and batter.
13. Slow Cooker/Crock-Pot: For slow-cooking stews, soups, and braised dishes.
14. Rice Cooker: An appliance for cooking rice automatically.
15. Electric Grill or Griddle: Used for indoor grilling and griddling.
16. Toaster Oven: A versatile appliance for toasting, baking, and broiling.
17. Waffle Maker: For making waffles.
18. Panini Press: Used for making grilled sandwiches and paninis.
19. Electric Kettle: A quicker way to boil water for various hot beverages.
20. Juicer: Used to extract juice from fruits and vegetables.
21. Bread Machine: For baking homemade bread.
22. Ice Cream Maker: For making homemade ice cream.
23. Deep Fryer: Used for frying foods like french fries and chicken.
24. Electric Can Opener: For easy opening of canned goods.
25. Food Dehydrator: Used for drying fruits, vegetables, and jerky.
26. Air Fryer: An appliance that cooks food using hot air for a healthier frying method.
27. Popcorn Maker: For popping popcorn.
28. Sous Vide Cooker: An immersion circulator used for precise temperature cooking.
29. Espresso Machine: For making espresso and other coffee-based drinks.
30. Electric Grind and Brew Coffee Maker: Grinds coffee beans and brews fresh coffee.
31. Ice Maker: Produces ice cubes for cold drinks.
32. Electric Tea Kettle: Designed specifically for boiling water for tea.
33. Countertop Convection Oven: A smaller oven that uses a fan for even cooking.
34. Electric Food Steamer: For steaming vegetables, seafood, and more.
35. Electric Mixer: A handheld mixer for various kitchen tasks.

To cook a Thanksgiving turkey, start by preheating your oven to 325°F (165°C). While the oven is heating up, prepare your turkey by removing any giblets or neck from the cavity and rinsing it thoroughly inside and out. Pat it dry with paper towels.

Next, season the turkey with salt, pepper, and your choice of herbs or spices for added flavor. To keep the turkey moist, place slices of bacon on the turkey breasts. This will add a delicious smoky flavor and help keep the meat juicy. Put the prepared turkey in a roasting pan, breast-side up, and cover it loosely with aluminum foil. Place it in the preheated oven. Cooking times can vary depending on the turkey’s size, but a general guideline is to allow about 13-15 minutes of cooking time per pound (450 grams) of turkey.

To ensure your turkey is cooked to perfection, use a meat thermometer. Insert it into the thickest part of the thigh without touching the bone. The turkey is done when it reaches an internal temperature of 165°F (74°C). As the turkey roasts, remember to baste it every 30 minutes with the delicious drippings from the pan. Basting helps to enhance the flavor and keep the meat moist.

About one hour before the turkey is fully cooked, remove the bacon slices from the turkey breasts, allowing the skin to brown and crisp up. Once the turkey reaches the recommended internal temperature and the juices run clear, carefully take it out of the oven. Let it rest for about 20-30 minutes before carving. This resting period allows the juices to redistribute, resulting in a juicy and flavorful turkey.

• Preheating: The process of heating an oven or other cooking appliance to a desired temperature before placing food inside to cook.
• Giblets: The edible inner organs of poultry, typically including the heart, liver, and gizzard, often removed from the cavity of the turkey before cooking.
• Cavity: The hollow interior space of the turkey where giblets are usually found; in this context, it refers to the inside of the turkey’s body.
• Rinsing: The act of washing or cleaning something by applying water, in this case, referring to cleaning the inside and outside of the turkey with water.
• Season: To add flavor to food by sprinkling or rubbing it with various ingredients such as salt, pepper, herbs, or spices.
• Juicy: Having a high moisture content, typically describing meat that is moist and tender.
• Roasting pan: A deep, often rectangular, metal or oven-safe dish used for roasting meat or poultry in the oven.
• Basting: The process of periodically drizzling or spooning liquid (in this case, the drippings from the pan) over food while it’s cooking to enhance its flavor and moisture.
• Internal temperature: The temperature of the innermost part of the turkey, which is used to determine whether it’s properly cooked and safe to eat.
• Resting: Allowing the cooked turkey to sit at room temperature for a specified period, typically to let its juices redistribute, ensuring a more flavorful and tender result.
• Guideline: A recommended or suggested standard or rule that provides direction or advice. In the context of the text, it’s a suggested cooking time per pound for the turkey.
• Moist: Having a high level of moisture or water content, often used to describe the desirable quality of tenderness and juiciness in cooked meat.
• Carving: The act of cutting cooked meat, such as a turkey, into smaller, serving-sized portions or slices for easier consumption.
• Drippings: The liquid that comes from the meat while it’s cooking, usually a mixture of fat and juices. In this context, it refers to the flavorful liquid that collects in the roasting pan as the turkey cooks and is used for basting.

To create a delicious New York Cheesecake, follow these simple steps:

Ingredients:

• 2 cups (about 450 grams) graham cracker crumbs
• 1/2 cup (115 grams) unsalted butter, melted
• 4 packages (32 ounces or about 900 grams) cream cheese, softened
• 1 1/4 cups (250 grams) granulated sugar
• 1 teaspoon vanilla extract
• 4 large eggs
• 2/3 cup (160 ml) sour cream
• 2/3 cup (160 ml) heavy cream
• 2 tablespoons all-purpose flour

Instructions:

1. Preheat your oven to 325°F (160°C). Grease a 9-inch (23 cm) springform pan.
2. In a bowl, combine the graham cracker crumbs with melted butter, mixing until the crumbs are evenly coated. Press the mixture into the bottom of the prepared pan to create the crust.
3. In a large mixing bowl, beat the cream cheese until it becomes smooth and creamy. Add the granulated sugar and vanilla extract, continuing to beat until well combined.
4. Add the eggs one at a time, beating well after each addition. Make sure to scrape down the sides of the bowl to ensure everything is mixed thoroughly.
5. Fold in the sour cream, heavy cream, and flour until the mixture is smooth and free of lumps.
6. Pour the cream cheese mixture over the crust in the springform pan, spreading it out evenly.
7. Bake in the preheated oven for about 60-70 minutes, or until the edges are set, and the center is slightly jiggly.
8. Turn off the oven and leave the cheesecake inside for an additional hour to cool gradually.
9. Remove the cheesecake from the oven and let it cool to room temperature. Refrigerate for at least 4 hours, or preferably overnight, to allow it to set completely.
10. Once chilled and set, carefully remove the cheesecake from the springform pan, slice, and serve.

Now you have a classic New York Cheesecake ready to be enjoyed! This rich and creamy dessert is perfect for any occasion.

Vocabulary:

1. Melted: Changed from a solid to a liquid state due to heat. For example, butter is melted when it turns from a solid to a liquid form.
2. Crumbs: Small, broken pieces of something, often referring to the small bits resulting from crushing or breaking a solid item. In the context of the recipe, graham cracker crumbs are tiny pieces of crushed graham crackers.
3. Softened: Brought to a softer or more pliable state, often by allowing it to reach room temperature. For example, cream cheese is softened before use in baking.
4. Coated: Covered or thoroughly applied with a layer of something. In the recipe, graham cracker crumbs are coated with melted butter to create a crust.
5. Crust: A firm outer layer, often referring to the outer layer of a baked dish, like the graham cracker crust in a cheesecake.
6. Scrape: To remove or collect by scraping with a utensil or tool. In baking, it often involves using a spatula or spoon to ensure all ingredients are incorporated.
7. Lumps: Small, uneven, or irregularly shaped pieces or masses. In the context of the recipe, the goal is to have a smooth mixture without lumps.
8. Springform Pan: A type of baking pan with sides that can be removed, allowing for easy removal of delicate dishes, such as cheesecakes, without damaging their structure.
9. Jiggly: Having a slight, gentle movement or wobble. In baking, a cheesecake might be slightly jiggly in the center when it is done cooking.
10. Rich: Having a high content of desirable and flavorful ingredients, often resulting in a strong, indulgent taste. In the context of the recipe, a rich cheesecake indicates a dessert with a creamy and luxurious texture.

Conversation Questions:

1. Have you ever tasted New York Cheesecake before? If so, what do you like about it?
2. In your culture or family traditions, are there similar desserts made with cream cheese or a cheesecake-like texture?
3. What do you think are the key differences between a New York Cheesecake and other types of cheesecakes?
4. When baking a cheesecake, do you prefer to make your own crust or use a pre-made crust? Why?
5. If you were to host a dessert party, what other desserts or beverages would you pair with a classic New York Cheesecake?

Preparation:
Preheat your oven to 325°F (163°C). While the oven is heating up, place 3 tablespoons of pecans on a small rimmed baking sheet. Toast them, occasionally tossing, until they turn slightly darkened and emit a fragrant aroma. This should take around 10-12 minutes. Once toasted, let them cool and coarsely chop them.

Making the Sauce:
In a medium skillet, combine 4 tablespoons of unsalted butter (cut into pieces), 1/4 cup of dark brown sugar (packed; 50 grams), 1/2 teaspoon of ground cinnamon, and 1/4 teaspoon of ground cardamom. Heat this mixture over medium-high heat. As it begins to bubble, whisk constantly until the butter is fully melted and incorporated, which should take about 1 minute. Then, add 1/2 teaspoon of vanilla extract and cook the sauce, continuing to whisk, until it slightly thickens, about 30 seconds.

Cooking the Bananas:
Take 2 bananas and halve them first lengthwise and then crosswise. Place the halved bananas, cut side down, in the skillet. Cook them, occasionally shaking the pan, until they become lightly browned, which usually takes 30-60 seconds. Using tongs or a small spatula, flip the bananas over, and sprinkle the cut sides with a pinch of kosher salt. Continue to cook, shaking the pan occasionally, until the bananas are browned and coated in the sauce, which should take an additional 30-60 seconds. Remove the skillet from the heat.

Flambéing and Serving:
Drizzle 3 tablespoons of dark rum (80-100 proof) over the bananas and the sauce. Using a lighter, carefully ignite the sauce. Shake the pan occasionally as the flame flambés the dish, and allow it to burn until the flame extinguishes.
Serve your Bananas Foster immediately by topping it with scoops of vanilla ice cream and scattering the chopped pecans over the dessert.

Enjoy your homemade Bananas Foster with Pecans and Vanilla Ice Cream!

• Rimmed: Having an edge or border, typically raised, like a rim around a tray or baking sheet.
• Coarsely: In a manner where something is roughly chopped or cut into larger pieces, not finely or finely.
• Skillet: A flat-bottomed, shallow pan with sloping sides, often used for frying or sautéing food.
• Melted: Transformed from a solid state to a liquid state due to the application of heat.
• Whisk: To vigorously stir or beat ingredients with a kitchen utensil known as a whisk, which has loops of wire or similar material for mixing and aerating.
• Lengthwise: In the direction of the length, or along the long side of something.
• Crosswise: In the direction of the width, or across the shorter side of something.
• Halved: Cut into two equal parts or halves.
• Tongs: Kitchen utensils with two arms, operated by squeezing them together, used for picking up and handling food items like the bananas in this recipe.
• Pinch: A small and informal measurement typically referring to a small amount of an ingredient, often held between the thumb and forefinger.
• Drizzle: To pour or sprinkle a liquid (in this case, dark rum) over food in a fine, thin stream.
• Flambéing: A cooking technique that involves igniting food with alcohol, usually a high-proof liquor, and allowing it to burn briefly to caramelize and enhance the flavor.
• Extinguishes: Puts out or stops a fire or flame, ending the burning process.
• Scattering: The act of spreading or dispersing items, in this context, the chopped pecans, over a surface or dish.

Step 1: Prepare the BBQ Sauce and Marinate the Chicken

• In a small saucepan, heat 2 tablespoons of canola oil over medium heat.
• Add 2 small finely chopped onions and sauté until they become tender.
• Stir in 2 cups of ketchup, 1/4 cup of lemon juice, 2 tablespoons of brown sugar, 2 tablespoons of water, 1 teaspoon of ground mustard, 1/2 teaspoon of garlic powder, 1/4 teaspoon of pepper, 1/8 teaspoon of salt, and 1/8 teaspoon of hot pepper sauce. Mix the sauce ingredients well and bring them to a boil.
• While the BBQ sauce is simmering, prepare your chicken. You’ll need 2 broiler/fryer chickens, each cut into 8 pieces (3 to 4 pounds each). Sprinkle the chicken pieces with salt and pepper.

Step 2: Grill the Chicken

• Preheat your grill to medium heat.
• Place the chicken pieces on a greased grill rack, skin side down. Grill them uncovered for about 20 minutes.
• During this time, the BBQ sauce should be simmering, and you can continue to let it cook.

Step 3: Turn and Baste the Chicken

• After the initial 20 minutes, turn the chicken pieces on the grill.
• Brush the chicken with the BBQ sauce you’ve been simmering. Continue to grill for an additional 15-25 minutes, brushing frequently with the sauce.
• Use a meat thermometer to check for doneness. The thermometer should read 165°F when inserted in the breast and 170-175°F in the thigh.

Step 4: Serve and Enjoy

• Once the chicken reaches the correct temperature and has a beautifully grilled appearance, remove it from the grill.
• Let the chicken rest for a few minutes to allow the juices to redistribute.
• Serve your delicious homemade BBQ chicken, and you can also offer the remaining BBQ sauce on the side for dipping.

Enjoy your easy BBQ chicken, with its savory and smoky flavors that make it perfect for a barbecue or outdoor gathering!

• Marinate: To soak or coat food in a liquid mixture (marinade) to enhance its flavor or to tenderize it before cooking.
• Sauté: To quickly cook food, typically in a pan, over high heat with a small amount of oil or butter, stirring or tossing to prevent burning.
• Tender: Easily chewable or soft; not tough. In the context of cooking, it often refers to food that is cooked to a point where it’s easy to cut or eat.
• Simmering: Cooking a liquid at a temperature just below boiling, where small bubbles gently rise to the surface but don’t break it. It’s a low, gentle cooking method.
• Sprinkle: To scatter or distribute small amounts of an ingredient, such as salt or pepper, evenly over the surface of food.
• Greased: To apply a thin layer of oil, butter, or non-stick cooking spray to a cooking surface to prevent sticking or to create a smooth cooking surface.
• Doneness: The state or level of cooking when food is considered ready to eat. For meats, it often refers to the desired level of cooking, like rare, medium-rare, medium, or well-done.
• Homemade: Prepared or made at home, typically from scratch, rather than being store-bought or pre-packaged.
• Dipping: The act of briefly submerging food into a sauce or liquid, often for added flavor or as a condiment.
• Savory: Having a pleasant, full flavor, often rich and robust, as opposed to being sweet. Savory foods are often salty or umami in taste.
• Smoky: Having a flavor or aroma reminiscent of smoke, typically obtained through cooking or flavoring with smoke, such as in smoked meats or dishes with a smoky element.

To make delicious chocolate chip cookies, you’ll need a few simple ingredients and some easy steps to follow. Let’s get started!

Ingredients:

• 1 cup (2 sticks) unsalted butter, softened
• 3/4 cup granulated sugar
• 3/4 cup packed brown sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 2 1/4 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 2 cups chocolate chips

Instructions:

1. Preheat your oven to 375°F (190°C) and line baking sheets with parchment paper.
2. In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until the mixture is light and fluffy.
3. Add the eggs one at a time, beating well after each addition. Then, stir in the vanilla extract.
4. In a separate bowl, whisk together the all-purpose flour, baking soda, and salt. Gradually add this dry mixture to the wet ingredients, mixing until well combined.
5. Gently fold in the chocolate chips until they are evenly distributed throughout the cookie dough.
6. Using a spoon or cookie scoop, drop rounded tablespoons of dough onto the prepared baking sheets, leaving some space between each cookie.
7. Bake in the preheated oven for 9-11 minutes, or until the edges are golden brown. The centers may still appear soft, but they will firm up as the cookies cool.
8. Remove the cookies from the oven and let them cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.
9. Once cooled, your homemade chocolate chip cookies are ready to enjoy! Serve them with a glass of milk or your favorite beverage.

Now you have a batch of tasty chocolate chip cookies to share with friends and family. Happy baking!

Vocabulary:

1. Granulated: Broken down into small, grain-like particles. For example, granulated sugar consists of fine crystals.
2. Packed: Firmly pressed together or tightly filled. When a recipe calls for packed brown sugar, it means to press the sugar into the measuring cup to ensure there are no air pockets.
3. Extract: A concentrated substance obtained from a plant or food that imparts a specific flavor. For example, vanilla extract is a concentrated form of vanilla flavoring.
4. Parchment Paper: A non-stick, heat-resistant paper used in baking to prevent food from sticking to the pan. It also makes for easy cleanup.
5. Beating: Vigorously mixing ingredients together, often using a whisk, spoon, or electric mixer, to incorporate air and achieve a smooth consistency.
6. Gradually: Slowly and in small amounts over time. When a recipe instructs you to add an ingredient gradually, it means to add it bit by bit rather than all at once.
7. Fold: Gently combining ingredients by using a gentle lifting and turning motion. This is often done with delicate mixtures, such as when incorporating whipped cream into a batter.
8. Edges: The outer boundaries or sides of something. In baking, it could refer to the outer part of cookies or the crust of a pie.
9. Batch: A quantity of something produced or made at one time. In cooking, a batch refers to a specific amount of food prepared together, such as a batch of cookies or a batch of soup.

Conversation Questions:

1. Have you ever baked cookies before? If so, what is your favorite type of cookie to make?
2. Do you prefer your chocolate chip cookies to be soft and chewy or crispy and crunchy? Why?
3. Are there any special traditions or occasions in your culture where baking or sharing cookies is common?
4. When you think about making cookies, what memories or emotions come to mind?
5. If you were to personalize this chocolate chip cookie recipe, what additional ingredients or variations would you consider adding to make it your own?

To make a delicious apple pie, follow these simple steps:

Ingredients:

• 6 cups of thinly sliced and peeled apples (such as Granny Smith or Honeycrisp)
• 3/4 cup granulated sugar
• 1 tablespoon lemon juice
• 1/4 cup all-purpose flour
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon salt
• 2 tablespoons unsalted butter, cut into small pieces
• 1 package refrigerated pie crusts (or you can make your own crust)

Instructions:

1. Preheat your oven to 425°F (220°C).
2. In a large mixing bowl, combine the sliced apples, granulated sugar, lemon juice, flour, cinnamon, nutmeg, and salt. Toss the ingredients together until the apples are evenly coated.
3. Roll out one pie crust and place it into a 9-inch pie dish. Press the crust into the bottom and along the sides.
4. Pour the apple mixture into the pie crust, spreading it out evenly.
5. Dot the top of the apples with small pieces of butter.
6. Roll out the second pie crust and place it over the apples. Seal the edges by crimping them together with a fork or your fingers.
7. Cut a few slits in the top crust to allow steam to escape while baking.
8. Optionally, you can brush the top crust with a little milk and sprinkle sugar for a golden finish.
9. Place the pie on a baking sheet to catch any drips and bake in the preheated oven for about 45-50 minutes, or until the crust is golden brown, and the filling is bubbly.
10. Once baked, remove the pie from the oven and let it cool for at least 2 hours to allow the filling to set.

Now you have a homemade apple pie ready to be enjoyed! Serve it with a scoop of vanilla ice cream for a delicious treat.

Vocabulary:

1. Peeled: Removed the outer skin or covering from something, like peeling the skin off of an apple.
2. Toss: Mix or combine ingredients by gently flipping or stirring them together.
3. Spreading: Distributing or extending something over a surface, as in spreading out the apple mixture evenly in the pie.
4. Dot: To place small, separate pieces of something, like dotting the top of the apples with pieces of butter.
5. Seal: Close or shut tightly to secure the contents, such as sealing the edges of a pie crust to enclose the filling.
6. Crimping: Creating a decorative edge or seal on a pastry by pinching or pressing the edges together.
7. Slits: Narrow cuts or openings made in a surface, like cutting small openings in the top crust of a pie to allow steam to escape.
8. Steam: Vapor or moisture produced by heating, as in the steam released during baking that helps cook the filling and prevents sogginess.
9. Sprinkle: Scatter or distribute small particles, like sprinkling sugar on the top crust of a pie for added sweetness.
10. Drips: Drops or small amounts of liquid that fall, such as catching any drips on a baking sheet to keep the oven clean.
11. Bubbly: Producing bubbles or small, effervescent pockets, as in the filling becoming bubbly and boiling slightly during baking.
12. Scoop: Take up or gather something with a scooping motion, like scooping a portion of ice cream to serve with pie.

Conversation Questions:

1. Have you ever baked an apple pie before? If so, what memories or experiences do you associate with making it?
2. In your culture or family traditions, are there special occasions or holidays where apple pie is commonly prepared and enjoyed?
3. What variations or personal touches would you consider adding to the apple pie recipe to make it uniquely yours?
4. When you think of desserts, do you prefer fruity pies like apple pie or other types of sweets? Why?
5. If you were to share an apple pie with someone special, who would it be, and why do you think they would enjoy it?

To make delicious crab cakes, follow these simple steps:

Ingredients:

• 1 pound (about 450 grams) lump crab meat, picked over for shells
• 1/2 cup mayonnaise
• 1 tablespoon Dijon mustard
• 1 teaspoon Worcestershire sauce
• 1 teaspoon Old Bay seasoning (or your preferred seafood seasoning)
• 1/2 cup finely chopped green onions (scallions)
• 1/2 cup finely chopped celery
• 1 cup breadcrumbs, divided
• Salt and pepper to taste
• 2 tablespoons butter or vegetable oil for cooking
• Lemon wedges for serving

Instructions:

1. In a large mixing bowl, gently combine the lump crab meat with mayonnaise, Dijon mustard, Worcestershire sauce, Old Bay seasoning, green onions, celery, and 1/2 cup of breadcrumbs. Be careful not to break up the crab meat too much; you want the crab cakes to have nice chunks of crab.
2. Season the mixture with salt and pepper to taste. The Old Bay seasoning adds some saltiness, so adjust accordingly.
3. Form the crab mixture into evenly sized patties, about 1/2 to 3/4 inch thick.
4. Coat each side of the crab cakes with the remaining breadcrumbs, pressing the breadcrumbs gently onto the surface to help them adhere.
5. In a skillet over medium heat, melt butter or heat vegetable oil. Carefully place the crab cakes in the skillet, cooking for about 4-5 minutes on each side or until they are golden brown and cooked through.
6. Once cooked, transfer the crab cakes to a plate lined with paper towels to absorb any excess oil.
7. Serve the crab cakes warm with lemon wedges on the side for squeezing over the top.

Now you have delicious crab cakes ready to enjoy! They are perfect as an appetizer or as the main course with your favorite side dishes

Vocabulary:

1. Picked over: Examined carefully and thoroughly to remove any unwanted or undesirable elements. For example, picking over crab meat involves checking for and removing any shells or other debris.
2. Wedges: Small, triangular-shaped pieces. In the context of the recipe, lemon wedges are small slices of lemon cut into wedge shapes and served as a garnish.
3. Chunks: Large, solid pieces or portions of something, often irregular in shape. In the crab cake context, it refers to sizable pieces of crab meat.
4. Patties: Flat, usually round portions of ground or minced ingredients, shaped into a disc-like form. In this recipe, crab cakes are formed into patties before cooking.
5. Adhere: Stick or attach. In the context of the recipe, it means pressing the breadcrumbs onto the surface of the crab cakes so that they stick and stay in place during cooking.
6. Lined: Covered or protected on the inside with a layer of something. For example, a plate lined with paper towels is a plate with paper towels placed on its surface.
7. Excess: More than what is needed or necessary; an amount beyond what is required. Excess oil, in this case, refers to any additional oil that is not absorbed during cooking.
8. Squeezing: Applying pressure to something, often with the hands, to extract liquid or alter its form. For instance, squeezing a lemon wedge over the crab cakes involves pressing it to release its juice as a flavorful addition.

Conversation Questions:

1. Have you ever tried crab cakes before? If so, where and what did you think of them?
2. In your culinary traditions, are there similar dishes made with seafood? How do they compare to crab cakes?
3. When cooking with seafood, what are some key considerations to ensure the dish turns out well?
4. Do you enjoy experimenting with different seasonings in your recipes? What seasonings might you add to personalize your crab cakes?
5. If you were hosting a dinner party and serving crab cakes, what side dishes or accompaniments would you pair with them?

To prepare delicious pulled pork, follow these simple steps:

Ingredients:

• 3-4 pounds (about 1.4-1.8 kg) pork shoulder or pork butt
• 1 tablespoon salt
• 1 tablespoon black pepper
• 1 tablespoon paprika
• 1 tablespoon brown sugar
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon cumin
• 1 teaspoon chili powder
• 1/2 teaspoon cayenne pepper (adjust to taste)
• 1 cup (240 ml) chicken broth or apple juice
• Your favorite barbecue sauce (optional)
• Burger buns for serving

Instructions:

1. Preheat your oven to 325°F (163°C).
2. In a small bowl, mix together salt, black pepper, paprika, brown sugar, garlic powder, onion powder, cumin, chili powder, and cayenne pepper to create a dry rub.
3. Rub the dry rub all over the pork shoulder, ensuring it’s evenly coated. Let it sit for at least 30 minutes to allow the flavors to penetrate the meat.
4. Place the seasoned pork shoulder in a roasting pan or oven-safe dish. Pour the chicken broth or apple juice around the pork to keep it moist during the cooking process.
5. Cover the pan with foil and roast in the preheated oven for about 4-5 hours or until the pork is tender and easily shreds with a fork.
6. Once the pork is cooked, use two forks to shred the meat directly in the pan, incorporating the cooking juices for added flavor.
7. If you prefer a caramelized exterior, transfer the shredded pork to a baking sheet and broil for a few minutes until the edges are crispy.
8. Serve the pulled pork on burger buns, and if desired, drizzle with your favorite barbecue sauce.

Now you have flavorful pulled pork ready to enjoy! It’s perfect for sandwiches or as a main dish with your favorite sides.

Vocabulary:

1. Ensure: To make certain or guarantee that something happens or is the case.
2. Penetrate: To enter or pass through something, often implying the thorough spread or permeation.
3. Foil: A thin, flexible sheet of metal, often aluminum, used for covering or wrapping food during cooking to prevent it from burning or to retain moisture.
4. Tender: Easy to cut, chew, or bite; often used to describe meat that is soft and not tough.
5. Shreds: Small, thin strips or pieces, often used to describe the result of tearing or pulling something apart.
6. Caramelized: To heat sugar or another substance until it turns brown and develops a characteristic flavor, often used to describe the process of browning the exterior of certain foods.
7. Crispy: Having a texture that is firm, dry, and easily broken, often achieved through baking or frying.
8. Drizzle: To pour or let fall in fine drops or a thin stream, often used to describe adding a small amount of liquid, such as a sauce, in a slow, thin stream over food.

Conversation Questions:

1. Have you ever tried making pulled pork before? If so, what seasonings or flavors do you like to use?
2. In your culture or family, are there similar slow-cooked meat dishes? How do they differ from pulled pork?
3. When it comes to barbecue, do you prefer a saucy pulled pork or one without sauce? Why?
4. Are there any specific side dishes or accompaniments you would pair with pulled pork for a complete meal?
5. If you were hosting a casual gathering, what type of bread or buns would you choose for serving pulled pork sandwiches?