Hola por favor necesito ayuda en el colegio me mandaron llevar escritas dos recetas dulces y dos saladas en ingles?

Hot cakes.

Ingredients

½cupcornmeal

1tablespoonsugar

½teaspoonsalt

1cup boilingwater

2eggs, separated

1cupflour

1tablespoonbaking powder

1cupmilk

¼cuppeanut, vegetable or corn oil

Preparation

Combine the cornmeal, sugar and salt in a saucepan.

Pour boiling water over, stirring constantly with a whisk.

Cook, stirring, about two minutes and let cool.

Add the egg yolks.

Sift together the flour and baking powder and stir it into the batter.

Add the milk and oil.

Beat the egg whites until stiff and fold them in.

Lightly oil a griddle.

Ladle about a third of a cup of the batter for each pancake.

Cook until browned on one side.

Turn and cook on the other side.

Continue until all the batter is used.

Serve with syrup, preserves, jams or jellies.

Pumpkin Maple MuffinsIngredients

½cup / 114 grams (1 stick)unsalted butter

1cup / 145 gramsall - purpose flour

1cup / 140 grams whole - wheat flour (or 1 cup / 145 grams all - purpose flour)

2teaspoonsbaking powder

1teaspoonbaking soda

1 ¼teaspoon kosher salt

2teaspoons groundcinnamon

1teaspoon groundginger

½teaspoon groundturmeric

¼teaspoon groundnutmeg

1 ½cups / 355 gramspumpkin purée (about 1 15 - ounce can)

3largeeggs

1cup / 200 gramslight brown sugar

⅔cup / 150 millilitersmaple syrup

Preparation

Heat oven to 350 degrees.

Spray muffin molds with nonstick spray or line them with paper liners.

Heat butter in a small saucepan over medium heat.

Cook, swirling occasionally, until the butter has melted, foamed and started to brown, about 5 minutes.

Use a whisk to scrape up any browned bits at the bottom of the pot.

Remove from heat and set aside.

In a medium bowl, whisk together flours, baking powder, baking soda, salt, cinnamon, ginger, turmeric and nutmeg.

In a large bowl, whisk together pumpkin, eggs, brown sugar and maple syrup until totally smooth.

Whisk in dry ingredients, followed by browned butter.

Divide among prepared muffin tins and bake until the tops are puffed and spring back slightly when pressed, 20 to 25 minutes.

Modern Chicken PotpieIngredients

1tablespoonvegetable oil1garlicclove, peeled and smashed6ouncesbaconor pancetta, preferably thick - cut, sliced into strips1mediumonion, chopped8ouncesmushrooms, such as button or cremini, thickly sliced¼cupall - purpose flour1teaspoon driedthyme½teaspoonpaprika1pound bonelesschicken thighs, cut into bite - size pieces2tablespoonsbutter2 ½cups richchicken stock¼cupMarsala, Madeira or sherry1tablespoonsherry vinegar2tablespoons finely choppedparsley, more for garnish19 - inchpie crust, chilled, or 1 sheet puff pastry1egg, beaten with 1 tablespoon water

Preparation

Heat oil and garlic together over low heat.

When it sizzles, add bacon and onions and cook, stirring often, until fat is rendered and bacon is golden brown.

Adjust the heat so the bacon slowly gives up its fat.

Remove garlic clove and add mushrooms.

Cook, stirring, until mushrooms are browned and slightly softened.

In a sealable plastic bag, combine flour, thyme, paprika, 2 large pinches salt and 1 large pinch pepper.

Add chicken and shake well to coat.

In the skillet with the bacon and mushrooms, add butter and melt over medium heat.

Add chicken pieces and any flour that remains in the bag.

Cook, stirring, until chicken pieces are golden and the flour on the bottom of the pan is browned.

Pour in stock, Marsala and vinegar.

Scrape bottom of pan, and let simmer about 5 minutes, until thickened.

Taste for salt, pepper and vinegar and adjust the seasonings.

Turn off heat and stir in parsley.

Heat oven to 400 degrees.

Transfer chicken and sauce to 9 - inch round pie dish or 8 - inch square baking dish.

Roll out pie crust to desired shape and size.

Drape crust over filling, making a few slits or decorative holes on top.

Tuck edges down around filling and brush crust with egg wash.

If the dish is piled high with filling, place on a baking sheet to catch any overflow before transferring to oven.

Bake until crust is browned and filling is bubbling, 20 to 30 minutes.

Let cool slightly, at least 10 minutes, before serving with a big spoon.

If desired, garnish each serving with parsley.