Resume

I need an employment to improve my skill and earn some money to me. Aslo It helps me to earn more expericene to my future, and I can spend my time to do something instead of staying at home.

Skill:

• I have studied serve skill for 2 years.
• I enjoy studing math, and sciene.
• I always be on time.
• I can work in depression.
• I have Microsoft Office Word, Excel, and PowerPoint 2007 skill.
• I enjoy doing on computer.

Employment:
I am still looking for employment.

High School:
Belleview High School (10-11)

recipe 9

Ingredients

• 2 teaspoons garlic powder, or to taste
• 1 teaspoon ground black pepper
• 1 teaspoon salt 1 teaspoon paprika
• 1/2 cup seasoned bread crumbs
• 1 cup all-purpose flour
• 1/2 cup milk
• 1 egg
• 4 skinless, boneless chicken breast halves - pounded thin 1 cup oil for frying, or as needed

Directions

• In a shallow dish, mix together the garlic powder, pepper, salt, paprika, bread crumbs and flour. In a separate dish, whisk together the milk and egg.
• Heat the oil in an electric skillet set to 350 degrees F (175 degrees C). Dip the chicken into the egg and milk, then dredge in the dry ingredients until evenly coated.
• Fry chicken in the hot oil for about 5 minutes per side, or until the chicken is cooked through and juices run clear. Remove from the oil with a slotted spatula, and serve.

recipe 8

Ingredients
1/2 cup butter 1 cup white sugar 2 eggs 1 teaspoon vanilla extract 1/3 cup unsweetened cocoa powder 1/2 cup all-purpose flour 1/4 teaspoon salt 1/4 teaspoon baking powder 3 tablespoons butter, softened 3 tablespoons unsweetened cocoa powder 1 tablespoon honey 1 teaspoon vanilla extract 1 cup confectioners' sugar
Directions
Preheat oven to 350 degrees F (175 degrees C). Grease and flour an 8 inch square pan.
In a large saucepan, melt 1/2 cup butter. Remove from heat, and stir in sugar, eggs, and 1 teaspoon vanilla. Beat in 1/3 cup cocoa, 1/2 cup flour, salt, and baking powder. Spread batter into prepared pan.
Bake in preheated oven for 25 to 30 minutes. Do not overcook.
To Make Frosting: Combine 3 tablespoons butter, 3 tablespoons cocoa, 1 tablespoon honey, 1 teaspoon vanilla, and 1 cup confectioners' sugar. Frost brownies while they are still warm.
Nutritional Information
Amount Per Serving Calories: 183 | Total Fat: 9g | Cholesterol: 47mg

Nutritional Information
Best Brownies
Servings Per Recipe: 16

Amount Per Serving

Calories: 183

Total Fat: 9g
Cholesterol: 47mg
Sodium: 110mg
Total Carbs: 25.7g
Dietary Fiber: 1g
Protein: 1.8g
VIEW DETAILED NUTRITION

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recipe 7

Ingredients
1 lb. ground pork
1 (8-oz.) can tomato sauce
1/4 cup Soy Vay Veri Veri Teriyaki Sauce
1/2 lb. spaghetti noodles, cooked according to package
directions
1/2 cup chopped peanuts
1/4 cup sliced green onions
Directions
Prep time: 10 minutes, Cook time: 10 to 15 minutes

Brown pork in a medium skillet until no longer pink. Stir in tomato sauce and teriyaki sauce; simmer over low heat for 5 minutes. Pour over hot cooked noodles and toss well to coat. Sprinkle with peanuts and green onions.

Makes 4 to 6 servings.

Tip: You can make this dish gluten free by choosing a gluten-free soy sauce.

recipe 6

Ingredients
2 pounds russet potatoes
1 cup mayonnaise
4 teaspoons sweet pickle relish
4 teaspoons white sugar
2 teaspoons chopped white onion
2 teaspoons prepared mustard
1 teaspoon white wine vinegar
1 tablespoon minced celery
1 teaspoon minced pimento
1/2 teaspoon shredded carrot
1/4 teaspoon dried parsley
1/4 teaspoon ground black pepper salt to taste

Directions
Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes. Drain, cool and chop.
In a large bowl, combine the potatoes, mayonnaise, sweet pickle relish, sugar, onion, mustard, vinegar, celery, pimentos, carrot, parsley, pepper and salt. Mix well, chill and serve.

Website: http://allrecipes.com/HowTo/Making-Potato-Salad-Video/Detail.aspx

recipe 5

Ingredients
20 medium shrimp, shelled
5 ounces pork loin, cut into slices
1/2 cup bean sprouts
1 teaspoon fish sauce (nam pla or other sauce, available at Asian markets)
Pinch of MSG
Vegetable oil for frying
4 teaspoons (1 ounce) mustard green leaves or lettuce leaves
2 tablespoons fresh herbs (mint, basil and/or shiso leaves)
Pancakes

2/3 cup rice flour
3 green onions, finely chopped
1/2 teaspoon saffron powder
6 ounces coconut milk
7 ounces water
Chile Sauce

1/3 cup fish sauce
1/2 cup lime juice
3 tablespoons water
3 tablespoons sugar
2 dried red chiles, seeded and finely chopped
2 cloves garlic, crushed
Pinch of MSG

Preparation

Marinate the prawns and pork loin with the fish sauce and umami seasoning for 30 minutes.
Mix the rice flour, green onions, saffron powder, coconut water and milk. Heat some vegetable oil in a pan, add 1/4 of the mixture and fry a large, thin pancake. Put 1/4 of the prawn and pork mixture on the pancake.
Reduce the heat to medium and fry until the edge curls slightly. Add 1/4 of the bean sprouts, and fry until the underside of pancake is golden and crispy. Fold the pancake in half, remove and put on a plate. Make 4 large pancakes.
Mix all the sauce ingredients well. To eat, roll the pancake up together with the herbs in a mustard green leaf or lettuce leaf and dip in the sauce.

recipe 4

1
3
1 clove
1/2
2 tablespoons
1/4 teaspoon
1/4 teaspoon
2 tablespoons
5 tablespoons
1 sprig
1
1kg
90 g
8
Carrot
Ginger, thinly sliced
Garlic
Pork, cooked and finely sliced
Soy sauce
Salt
Black pepper
Nuoc cham sauce
Coconut milk
Coriander (cilantro) leaves, chopped
Spring onion (scallion), finely sliced
White fish fillets
Cellophane noodles
Dried Chinese mushrooms
Method :
Wash fish and clean cavity. Dipped in coarse salt. Rinse well again. Dry with kitchen towel and trim fins and tail.
Slash the flesh diagonally to allow the seasonings to penetrate. Put in a heatproof dish.
Soak noodles in hot water for 30 minutes.
Soak mushrooms in hot water for half an hour.
Drain and cut the noodles into short lengths, squeeze out water from mushrooms, cut off and discard stems and slice caps thinly.
Scrap carrot and cut into matchstick strips.
Cut ginger into thin shreds and finely grate the garlic.
Combine all these ingredients in a bowl along with the pork, soy sauce, salt, pepper and nuoc cham sauce.
Spread the mixture over the fish, put in a steamer and steam for 30 minutes or until fish is cooked through and milky white right to the bone when flaked with a knife or fork.
Fillets should take only 15 - 20 minutes.
Pour coconut milk over the fish.
Garnish with coriander (cilantro) leaves and spring onion (scallions)
Serve hot at once with white rice.

recipe 3

Ingredients :
300 g
150 g
2 cloves
2 slices

Seasoning A
2 tablespoons
1/2 cup

Seasoning B
1/2 teaspoon each
Napa Cabbage
Bacon
Garlic
Ginger


Rice wine
Stock


Salt, pepper
Method :
Cut the napa cabbage into halves then cut into small pieces.
Cut the bacon into small pieced. Mince the garlic and ginger.
Heat 2 tablespoons oil in a pan and stir fry the minced garlic and ginger.
Add the bacon and stir until cooked.
Add the cabbage and toss briefly. Add Seasoning A and switch to low heat, cook until the leaves soften.
Lastly, add Seasoning B and stir well.
Stir hot with steamed rice.

recipe 2

Ingredients:
- 4 cups cooked rice, cold
- 3 eggs
- 1/4 teaspoon salt
- 6 tablespoons olive oil
- 4 scallions, sliced
- 1 large onion, diced
- 4 garlic cloves, minced
- 2/3 cup Chinese sausage (lạp xưởng)
- 2/3 cup diced roast chicken
- 2/3 cup diced roast pork
- 2/3 cup diced carrots
- 2/3 cup diced green beans
- 2/3 cup diced celery
- 2 tablespoons fish sauce (Vietnamse nước Mắm)
- 1/2 cup soy sauce
- 1/4 cup chicken broth
- 1 teaspoon hot chili sauce (tương ớt)
- 1 tablespoon sugar
- ground black pepper

 

Note: If you prefer only one ingredient, use 2 1/3 cups of pork, chicken, or sausage, instead of 2/3 cup of each.

 

Direction:

 

1. Before frying the rice, use a wet wooden spoon to separate the grains. Set it asidẹ
2. In a bowl, beat the eggs with the salt.
3. Set a wok or large skillet over high heat and ađ 2 tablespoons of the oil. When the oil is hot, ađ the scallions and brown lightlỵ Ađ the eggs and scramble until they are softly set. Remove them and set them asidẹ
4. Swirl 2 tablespoons of more oil into the wok. Ađ the onion and garlic and fry for 30 seconds. Ađ the sausage, chicken, and pork and stir-fry until it is heated through. Ađ the carrots, green beans, and celery and cook for 2 minutes. Remove the mixture to a bowl. Set it asidẹ
5. Add the remaining 2 tablespoons of oil into the wok. Ađ the shallots and brown lightlỵ Ađ the rice and stir-fry until heated through. Stir in the fish sauce, soy sauce, chicken broth, hot chili sauce, and sugar. Stir and toss until the rice is well coated with vegetables. Stir until heated through.
6. Transfer the fried rice to a large heated platter. Sprinkle with black pepper.

recipe 1

Ingredients:

• 1/2 lb. raw shrimp, minced
• 1/2 lb. lean pork, minced
• 1/2 lb. bean sprouts
• 2 medium carrots, grated
• 2 to 3 shallots, minced, if desired
• 1 oz. cellophane noodles(bean threads)
• 1 pkg. round rice paper(available at Oriental markets)
• 2 eggs, beaten
• Oil for deep frying
• Shredded scallions for garnish, if desired
• Lettuce leaves
• Dipping Sauce(Nuoc Cham)
• 1 fresh red chili or 2 small dried chilies
• 2 large garlic cloves, peeled
• 5 t sugar
• Juice and pulp of 1/4 unpeeled lime
• 1/4 c fish sauce(available at Oriental markets)
• 1/3 c water
• 1 T shredded carrot
• 1 T minced scallion

Directions:

1. In large bowl, combine shrimp, pork, bean sprouts, carrots and shallots; set aside.
2. Soak cellophane noodles in warm water about 15 minutes, until flexible; drain, cut into one-inch pieces and add to meat mixture. Toss until combined.
3. Run one sheet of rice paper quickly under tepid water, handling carefully because paper is very brittle. Place sheet on work surface and brush quickly with egg. Let stand a few seconds, until flexible. With very sharp knife, cut into quarters(or halves, if larger rolls are desired). Place one tablespoon filling on round edge of quarter piece; roll over once, then tuck in sides to enclose filling and continue rolling. If using halves, place about 1/3 cup filling on one end, roll once, tuck in sides and roll up. Continue filling and rolling until all filling is used. The egg will hold the rolls together. In wok or 10-inch frying pan, heat oil until a drop of water jumps on the surface. Fry about eight rolls at a time until golden brown, about 15 minutes. Drain on paper towels, garnish with scallions and serve with lettuce leaves and Nuoc Cham. Makes about 50 small or 30 large egg rolls.

Dipping Sauce (Nuoc cham)
         If using fresh chili, remove seeds and membrane. In food processor or blender, combine chili, garlic, sugar, lime, fish sauce and water. Process or blend until well minced. Pour into serving dish and sprinkle with carrot and scallion. Makes about 3/4 cup