مساعدة يابنوتات ثالث متوسط طبق باللغه الانجليزيه

Pizza
1 ground beef 1 Italian bread shell, 12 inch diameter 1-1/4 cups chunky style prepared salsa 6 ounces Monterey Jack cheese, or Mexican cheese blend, shredded 1/4 lb. canned diced mild green chilies, drained well 2 medium plum tomatoes, seeded and coarsely chopped 1/3 cup red onion, cut into slivers 2 Tbs. fresh cilantro, chopped
Preheat oven to 450°F. In large skillet, brown ground beef over medium heat 8-10
minutes or until no longer pink, breaking up into 3/4 inch crumbles. Pour off drippings. Season with salt to taste. Place bread shell on ungreased baking sheet. S salsa ; sprinkle with half of cheese. Top with beef, chiles, tomatoes, red onion and remaining cheese. Bake 11-13 minutes, or until cheese is melted. Sprinkle with cilantro and cut into wedges

INGREDIENTS

• 4 cups Assorted fresh berries


• 1 cup sugar


• 1 tablespoon lemon juice


• 2 teaspoons cornstarch


• SPONGE CAKE:


• 1 1/2 cups all-purpose flour


• 1 1/8 cups sugar, divided


• 2 teaspoons baking powder


• 1/2 teaspoon salt


• 4 eggs, separated


• 1/2 cup water


• 1/3 cup vegetable oil


• CREAM FILLING:


• 1 (8 ounce) package cream cheese, softened


• 1/2 cup confectioners' sugar


• 2 cups whipping cream, whipped

DIRECTIONS

In a bowl, combine berries, sugar and lemon juice. Cover and refrigerate for 1 hour. Gently press berries; drain, reserving juice. Set berries aside. In a large saucepan, combine cornstarch and reserved juice until smooth. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Cool completely.

In a large mixing bowl, combine the flour, 1 cup sugar, baking powder and salt. Whisk egg yolks, water and oil; add to dry ingredients, beating until smooth. In another mixing bowl, beat egg whites on medium speed until soft peaks form. Gradually add remaining sugar, beating on high until stiff peaks form; fold into batter. Spread into an ungreased 9-in. springform pan. Bake at 325 degrees F for 30-38 minutes or until cake springs back when lightly touched. Cool for 10 minutes; remove from pan and cool on a wire rack.

In a mixing bowl, beat cream cheese and confectioners' sugar until smooth. Fold in whipped cream. Split cake into three layers; place one layer on a serving plate. Spread with a third of the filling; top with a third of the berries and drizzle with 1/4 cup berry syrup. Refrigerate for at least 2 hours before serving.

المقادير:
4أكواب توت طازج محلى
1كوب سكر
1ملعقة طعام عصير ليمون
2= = نشا ذرة
مقادير الكيكة الإسفنجية:
11/2كوب ونص دقيق متعدد الأغراض
1كوب و1/8 وثمن سكر مقسم
2ملعقة بكنج بودر
نص ملعقة شاي ملح
4بيضات مفصول ابياض عن الصفار
نص كوب ماء
ثلث كوب زيت نباتي
حشوة الكريمة:

الف الف شكر لكم الله يعطيكم العافيه
يسلمو يدينكم ....